JP2002017334A - Terpene content enhanced shochu and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain Shochu (Japanese distilled spirit) prepared from sweet potato as a sugar component and containing various fragrance ingredients instead of an inherent potato smell or Shochu increased in content of the fragrance ingredients, and to provide a method for producing the Shochu. SOLUTION: This Shochu is produced by using a stressed sweet potato as a raw material, brewing and distilling, contains the fragrance ingredients having >=200 μg/L ingredient concentration of either one kind of monoterpenes compound selected from linalool, α-terpineol, citronellol, nerol and geraniol and >=600 μg/L total ingredient concentration of the monoterpenes compound and is rich in an aroma. The stress is one or more kinds selected from an insect damage and a parasite by pests, an infection of pathogenic bacteria, a bruise, a slash, a scratch, an injury, a damage by frosting and a deterioration by storing and the method for producing the Shochu comprises using the sweet potato artificially exposed to the stress and/or the sweet potato obtained by selecting the stressed sweet potato in harvested sweet potatoes as the saccharine material, brewing and distilling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly aromatic shochu rich in monoterpene compounds and a method for producing the same.

[0002]

2. Description of the Related Art A method for producing shochu using potato as a carbohydrate raw material is to prepare a primary moromi using koji, yeast and water of cereals, and then ferment it by adding sweet potatoes and charging water as carbohydrate raw materials. It is common practice to prepare secondary moromi, perform alcohol fermentation, and then distill.

[0003]

Shochu using sweet potato as a saccharide raw material is characterized by having a unique potato odor, but also causes a distinction in taste. An object of the present invention is to provide a shochu in which the aromatic components are diversified, or a shochu in which the aromatic content is increased, and a method for producing the same, in order to expand the taste of shochu using potato as a sugar raw material. And

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies on shochu having enhanced aromatic properties, and as a result, shochu produced by brewing and distillation using stressed sweet potato as a raw material is linalool, α-terpineol. And found that the concentration of monoterpene compounds such as citronellol, nerol, and geraniol increased remarkably, leading to the present invention.

That is, the shochu of the present invention is a shochu produced by brewing and distillation from stressed sweet potato as a raw material, and is a monoterpene compound selected from linalool, α-terpineol, citronellol, nerol and geraniol. The concentration of any one component is 200u
g / L or more, preferably 500 ug / L or more, most preferably 1000 ug / L or more, and the total component concentration of the monoterpene compound is 600 ug / L or more, preferably 5000 ug / L or more, most preferably 10,000 ug.
/ L or more.

[0006] The method for producing shochu with enhanced aroma according to the present invention comprises the steps of preparing a sweet potato subjected to stress artificially and / or a stressed sweet potato selected from harvested sweet potatoes. It is a saccharide raw material and is characterized by brewing and distillation.

[0007] In the present invention, the sweet potato is subjected to stresses such as feeding and parasitism of pests, infection of pathogenic bacteria, bruising, and the like.
One or more types can be selected from cuts, abrasions, damage, frost damage, and deterioration due to storage.

[0008] In the present invention, examples of the pests that damage the sweet potatoes include biting insects (also known as click beetles) and helminths (also known as scarab beetles). In the present invention, examples of the pathogenic bacteria that infect sweet potato include soft rot pathogenic bacteria (Rhizopus spp.).

The monoterpenes relating to the aroma component giving a preferable aroma to shochu include nerol, geraniol, citronellol, α-terpineol, linalool and the like. These monoterpene compounds are the same components as the aroma components contained in Muscat wine.

In the present invention, the reason why the content of various monoterpene compounds is increased in shochu produced by using stressed sweet potato as a carbohydrate raw material is not clear, but it is probably because of the stress. As a result of the biological defense reaction, a protective substance or the like is produced, and the substance itself is a monoterpene-based compound, or the substance produced as a result of the biological defense reaction due to a brewing process or a distillation process is aromatic. Are presumed to have been derived from various monoterpene compounds.

[0011]

[Example] To 1 kg of white koji, 1.2 L of water and 10 mL of yeast cultured in a YPD medium were added to produce a primary moromi, and 30 ° C.
And fermented for 6 days to obtain three final primary moromi. Separately, one final primary moromi was produced in the same manner as above using black koji.

On the other hand, among the harvested sweet potatoes, those that were eaten by the rodents and those that were infected with soft rot were classified according to the type of stress. Separate healthy sweet potatoes were also prepared for comparison.

Each of these three types of sweet potato 5
After steaming for each kg, pulverized ones were added for each type to the final primary moromi using the three white koji obtained in the above step, and charged with 2.7 L of charging water to prepare three types. The second moromi. Separately, a healthy sweet potato pulverized by the same treatment as described above for one black koji was charged in the same manner as above to obtain a secondary moromi.

The above four kinds of secondary moromi were fermented at 30 ° C. for 8 days. The amount of moromi of the final secondary moromi after the fermentation is finished is 8.5 L, and the alcohol concentration is 13 to 14.7%.
Met. FIG. 1 is a graph showing the change over time in the amount of CO ₂ emission of secondary moromi using white koji / healthy potato as a raw material of a comparative example and stressed sweet potato as a raw material of the present invention.

Table 1 shows the final secondary moromi weight (g), alcohol concentration, morominic acid concentration (ml), residual sugar percentage, test acidity, and alcohol amount of final secondary moromi (ml).
The result is shown. About the amount of CO ₂ generation, alcohol concentration and alcohol amount of the final moromi, healthy potatoes are used as raw materials,
There was no significant difference between the one using white koji and the one using black koji. The values of the potato and soft rot potatoes were slightly lower. This is thought to be due to the lower starch value compared to healthy potatoes.

[0016]

[Table 1]

Using 7 kg of the final secondary moromi, normal pressure distillation was carried out. When the alcohol concentration of the distillate was reduced to 7%, the distillation was stopped, and the liquid volume was 2.38 L to 2.66.
L, four types of potato shochu having an alcohol concentration of 33.8 to 35.9% were obtained. Potato shochu made from sweet potatoes stressed by beamworms has a citrus scent,
Those that received the stress of soft rot had a Muscat-like scent and a litchi scent. Table 2 shows the amounts and alcohol concentrations of the four distillates (potato shochu).

[0018]

[Table 2]

The alcohol concentration of each obtained potato shochu was adjusted to 2
After dilution to 5%, the contained monoterpene compounds were analyzed. Sample 100 with 25% alcohol concentration
After adding 10 μl of an internal standard solution (1% octanol) to the column, injecting it into a Polapack Q column, washing with 20 ml of pure water, eluting fragrance components with 50 ml of diethyl ether, dehydrating the eluate with anhydrous sodium sulfate, nitrogen 20 in airflow
The fragrance component was concentrated to 0 ul (500-fold concentration). The obtained flavor component concentrate was measured using GC-MS. Table 3 shows the content (ug / L) of the monoterpene compounds of the four kinds of potato shochu.

[0020]

[Table 3]

As comparative examples, five kinds of potato shochu and two kinds of muscat wine were analyzed for monoterpene compounds in the same manner as in the above example. The results are shown in Table 4 below.

[0022]

[Table 4]

[0023]

According to the present invention, a shochu brewed from stressed sweet potato as a saccharide raw material has a monoterpene compound concentration of at least 200 ug / L and the monoterpene compound Total component concentration of 600
ug / L or more, and shochu rich in aroma can be provided.

[Brief description of the drawings]

FIG. 1 is a graph showing the change over time in the amount of CO ₂ emission of secondary moromi using white koji / healthy potato as a raw material of a comparative example and stressed sweet potato as a raw material of the present invention.

Claims (8)

[Claims] 1. A shochu produced by brewing and distilling a stressed sweet potato as a raw material, wherein the shochu is a monoterpene compound selected from the group consisting of linalool, α-terpineol, citronellol, nerol and geraniol. The concentration is 200 ug / L or more and the total component concentration of the monoterpene compound is 600 ug.
/ L or more. 2. The shochu according to claim 1, wherein the concentration of any one of the monoterpene compounds is 500 ug / L or more. 3. The shochu according to claim 1, wherein the concentration of any one of the monoterpene compounds is 1000 ug / L or more. 4. A shochu wherein the total concentration of the monoterpene compounds is 5000 ug / L or more. 5. A shochu wherein the total concentration of the monoterpene compounds is 10,000 ug / L or more. 6. The shochu according to claim 1, wherein the stress is at least one selected from feeding and parasitism of pests, pathogen infection, bruise, cut, abrasion, damage, frost damage, and deterioration due to storage. 7. A sweet potato artificially given stress,
And / or a method for producing shochu, comprising brewing and distilling a sweet potato obtained by selecting a stressed sweet potato from harvested sweet potatoes as a sugar material. 8. The method for producing a shochu according to claim 7, wherein the stress is at least one selected from feeding and parasitism of pests, pathogen infection, bruise, cut, damage, frost damage, and deterioration due to storage. .