JP2007159502A - Distilled liquor of perfume plant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an undiluted liquor of a distilled liquor, the distilled liquor, an alcoholic beverage and an alcohol-containing seasoning without bitterness derived from raw materials and having a fresh aroma and a deep flavor derived from a perfume plant from the perfume plant (e.g. green tea) without containing saccharides such as the green tea, black tea, a herb, etc. <P>SOLUTION: The perfume plant without containing the saccharides (e.g. a plant tissue such as a branch, a trunk, a root, a seed, a leaf, a flower, a pericarp, a bark, a seed coat, a whole herb, a stem or a stamen of the green tea, black tea, oolong tea, mint, jasmine, chamomile or the herb) is mixed with the saccharides and a yeast äa yeast having a high alcohol productivity, e.g. a yeast for a wine, a yeast for Shouchu (low-class distilled spirits), a yeast for beer, a yeast for Sake or a yeast for whisky} to prepare an unrefined liquor. Brewing and fermentation are then carried out to provide the undiluted unrefined liquor of the distilled liquor. The resultant unrefined liquor is distilled under reduced pressure to afford the distilled liquor of the problem. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention does not use any starchy raw material (rice, potato, etc.), saccharide raw material, germinated cereals or fruits (including pulp and fruit juice) at all, only from a fragrant plant (eg, green tea) that does not contain sugar. The present invention relates to a method for obtaining distilled liquor raw sake lees, distilled liquor, alcoholic beverages, and alcohol-containing seasonings that have no bitterness derived from raw materials and have a fresh fragrance and a deep flavor derived from a perfume plant.

Alcoholic beverages having the fragrance and flavor of fragrant plants such as green tea, black tea, and herbs are generally produced by immersing the fragrant plant in spirits or shochu containing a high concentration of alcohol to extract the fragrance of the fragrant plant.
However, the alcoholic beverages obtained in this way have the disadvantages of strong astringency and bitterness derived from flavor plants, poor fragrance balance, and unsatisfactory fresh fragrance and deep flavor.
On the other hand, there is known a method for producing shochu, characterized in that tea leaves are added to a koji made mainly of rice or wheat and fermented (see Patent Document 1 and Patent Document 2).
However, this shochu uses rice or wheat starch raw materials as its main ingredients, and it combines the unique flavor of green tea with the unique flavor of shochu, giving it a refined, light and wide range of features that suit consumer preferences. However, it has the disadvantage that a fresh fragrance and a deep flavor peculiar to green tea cannot be obtained.
JP 60-66972 A Japanese Patent Publication No. 4-29340

  The present invention is a distilled liquor raw sake lees, distilled liquor, and alcoholic beverages that have only a perfume plant (eg, green tea) that does not contain saccharides, have no bitterness derived from the raw material, and have a fresh fragrance and a deep flavor derived from the perfume plant. And an alcohol-containing seasoning.

As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have prepared fresh scents derived from fragrant plants when brewing and brewing koji by mixing water, sugar and yeast with green tea. I knew that I could get a distilled sake brewer's sake bowl with a deep flavor. It was also found that when green tea was added again to the koji, a distilled sake brewer's sake koji having better characteristics was obtained.
Also, when adjusting the pH of koji to 2.8 to 3.8 during the brewing fermentation, in addition to the above features, know that it can prevent or prevent the growth of miscellaneous bacteria (contaminating bacteria) in koji. It was. In addition, when adjusting the nitrogen concentration of koji to 0.02 to 0.06 (W / V)% during the brewing fermentation, yeast grows vigorously and alcohol fermentation can be carried out smoothly and for a short period of time. I found out that I could get a distilled liquor brewer with the above characteristics. In addition to green tea, it has been found that fragrant plants that do not contain sugars such as oolong tea, black tea, mint, jasmine, chamomile, herbs and the like are also suitable as raw materials for the above-mentioned distilled spirits.

The present invention has been completed based on these findings, and is as follows.
1. A distilled liquor brewer's sake lees obtained by mixing fragrance plants not containing sugars or processed products thereof with water, sugars and yeast to prepare koji and brewing and fermenting (first invention).
2. Distillation of a perfume plant obtained by mixing water, sugars and yeast into a perfume plant that does not contain sugars, or a processed product thereof, preparing koji, brewing and fermenting to obtain a distilled sake raw sake lees, which is obtained by distillation under reduced pressure. Liquor (second invention).
3. Mixing water, saccharides and yeast into a fragrance plant or processed product thereof without sugars, preparing koji, brewing and fermenting, then adding the scented plant or processed product again to the obtained koji A fragrant plant distilled liquor obtained by obtaining a distilled spirit raw sake lees and then distilling them under reduced pressure (third invention).
4). Mixing water, saccharides and yeast into a fragrance plant or processed product thereof without sugars, preparing koji, brewing and fermenting, then adding the scented plant or processed product again to the obtained koji Distilled liquor raw liquor is obtained, and this is distilled under reduced pressure to obtain a distilled liquor of a fragrant plant, and then a fragrant plant distilled liquor obtained by adding a water extract of the fragrant plant as split water (fourth invention).
5. The distilled liquor of the fragrant plant according to any one of the second to fourth inventions, wherein brewing and fermentation are performed at pH 2.8 to 3.8 (fifth invention).
6). The distilled liquor of the fragrance plant according to any one of the second to fourth inventions, wherein brewing and fermentation is performed at a nitrogen concentration of 0.02 to 0.06 (W / V)% (the sixth invention).
7). The distilled liquor of the fragrance plant according to any one of the second to fourth inventions, wherein the processed product of the fragrance plant not containing sugar is green tea, oolong tea or black tea (seventh invention).
8). Alcoholic beverages obtained by mixing water, sugars and yeast into perfume plants that do not contain sugars, or processed products thereof, preparing koji, brewing and fermenting, and filtering the resulting distilled liquor sake lees (8th invention) ).
9. Alcohol-containing seasonings (No. 1) prepared by mixing water, saccharides and yeast into perfume plants that do not contain saccharides, or processed products thereof, preparing koji, brewing and fermenting, and filtering the resulting distilled liquor sake lees. 9 invention).

According to the 1st invention-the 4th invention, there is no astringent taste and bitterness derived from a fragrance plant, respectively, and there is obtained a fresh scent peculiar to a fragrance plant and a deep distilled liquor raw sake lees and distilled liquor. Can do. According to the fifth aspect of the present invention, a distilled liquor brewer's sake can be stably obtained without propagation of miscellaneous bacteria (contaminating bacteria). According to the sixth invention, the yeast grows vigorously so that alcohol fermentation can be carried out smoothly, and the spirits and spirits of the present invention can be obtained in a short time. According to the seventh aspect of the invention, a distilled liquor having a fresh fragrance and a deep flavor of green tea can be obtained. According to the eighth aspect of the invention, an alcohol-containing beverage having a fresh fragrance unique to a fragrant plant and a deep flavor is obtained. According to the ninth aspect of the invention, an alcohol-containing seasoning having a fresh fragrance unique to a fragrance plant and a deep flavor is obtained.
The present invention will be described in detail below.

  First, in order to carry out the present invention, a fragrant plant containing no saccharide without using any starchy raw material (rice, potato etc.), saccharide raw material, germinated cereals or fruits (including pulp and fruit juice) or A koji is prepared by mixing water, sugars and yeast into the processed product.

The perfume plant used in the present invention means that the content ratio of fermentable saccharides by yeast to the perfume plant (all weight ratio in terms of anhydride) is less than 1 (W / W)%. The sugar concentration (W / W)% is measured by the Lane Aino method (Lane-Eynon's copper method), which is a method for measuring reducing sugars as prescribed by the NTA.
Specific examples thereof include green tea, black tea, oolong tea, mint, jasmine, chamomile and herbs.
In the present invention, these plants (plant tissues such as branches, trunks, roots, seeds, leaves, flowers, pericarps, bark, seed coats, whole plants, stems, and stamens) can be used as raw (raw raw materials). However, it is possible to use a dried product, a crushed product thereof, a crushed product thereof, a processed product for beverages or seasonings, and the like.
In the present invention, teas such as green tea (sencha), black tea and oolong tea processed for tea beverages are particularly preferred.

  The addition of the fragrance plant is preferably in an anhydrous equivalent weight, and is preferably 0.01 to 20 (W / V)%, more preferably 0.1 to 10 (W / V)%, and 1 to 5 (W / V)% is most preferred.

  When the addition of the fragrance plant is less than 0.01 (W / V)%, there is a problem that the fragrance unique to the fragrance plant and a good flavor cannot be obtained, and conversely, 20 (W / V)% is reduced. When exceeding, since it has problems, such as fragrance and miscellaneous taste other than the target fragrance | flavor, it is unpreferable.

Examples of the saccharide added to the koji in the present invention include saccharides such as glucose, fructose and sugar.
The addition of saccharides is preferably 10 to 30 (W / V)%, more preferably 13 to 25 (W / V)%, and most preferably 15 to 22 (W / V)% with respect to soot.

  When the addition of saccharides is less than 10 (W / V)%, the alcohol concentration produced is low, and the flavor is not sufficiently extracted. If it exceeds the limit, the production of alcohol by yeast fermentation will exceed the limit, so there will be considerable sugar content in the juice, and there is a problem such as increased risk of rot caused by the growth of harmful microorganisms (contaminated bacteria, etc.). .

As the yeast used in the present invention, any yeast such as liquor brewing yeast, soy sauce brewing yeast, baker's yeast, etc. can be used, but in particular, sake brewing yeast, especially wine yeast, shochu yeast, and beer yeast. Yeast with high alcohol-producing ability such as yeast for sake and yeast for whiskey is preferred.
The yeast for brewing alcohol has the characteristic that alcohol can be produced and accumulated in a very short time.

The addition of yeast is preferably 10 ⁴ to 10 ⁷ , particularly 10 ⁵ to 10 ⁶ per 1 ml of koji.
未 満 If the number is less than 10 ⁴ per ml, there is a problem of rot caused by the growth of harmful microorganisms (contaminated bacteria, etc.). Conversely, if it exceeds 10 ^{7, the} fermentation rate is If it is too fast, it is not preferable because it causes problems such as rapid extraction of a perfume plant and insufficient extraction of the desired flavor component.

  Next, yeast brewing fermentation is carried out for 3 to 20 days in the presence of a fragrant plant while maintaining the koji temperature at 15 to 25 ° C.

The brewing fermentation is preferably performed at a pH of 2.8 to 3.8.
When the pH is less than 2.8, there is a defect that the growth of yeast and alcohol fermentation do not proceed smoothly. On the other hand, when the pH exceeds 3.8, miscellaneous bacteria (contaminating bacteria) proliferate vigorously, There is a risk that the object of the present invention cannot be achieved.
As the pH adjuster, tartaric acid and hydrochloric acid are preferable.

Further, brewing fermentation is preferably performed at a nitrogen concentration of 0.02 to 0.06 (W / V)%. When the nitrogen concentration is less than 0.02 (W / V)% or exceeds 0.06 (W / V)%, it is not preferable because yeast growth becomes inappropriate and alcohol fermentation cannot be performed smoothly. As the nitrogen source, diammonium phosphate is preferred.
The nitrogen concentration is determined by the “Kjeldahl method”.

  In the present invention, brewing fermentation means that fermentation (solid fermentation) is performed in a state where a fragrant plant or a processed product thereof (crushed, pulverized, steamed, dried, etc.) is mixed in a koji. In the present invention, brewing fermentation is extremely important. When this brewing fermentation is not performed, there is a disadvantage that a fresh fragrance unique to green tea and a deep flavor cannot be obtained.

Next, to the koji obtained by fermentation, or to the koji juice obtained by removing the solid matter by rough filtration or the like, the above-mentioned fragrant plant or processed product thereof is 0.01% in terms of anhydride. To 10 (W / V)%, and immersed (stationary) at room temperature for 2 to 15 hours (hereinafter sometimes referred to as “fragrance plant re-addition process”).
In the present invention, this step is also extremely important, and the distillation having a fresh fragrance unique to the perfume plant and a deep flavor is better than when the perfume plant re-addition step is not performed through this step. You can get a Sahara sake lees.
In particular, green tea, oolong tea or black tea has a very weak fragrance, so that the effect is remarkable when it is used as a raw material.

Next, the koji is compressed and filtered to obtain a distilled liquor that has the above characteristics of a perfume plant (for example, green tea).
This raw liquor can be used as it is or as an alcoholic beverage having the above characteristics by diluting or concentrating with water to adjust the alcohol concentration, or as an alcohol-containing seasoning.

Next, the distilled sake raw sake lees or the pressed filtrate thereof is distilled under reduced pressure (hereinafter, sometimes referred to as a vacuum distillation step).
In the present invention, this vacuum distillation step is also important. That is, when it is atmospheric distillation, a fresh scent of a perfume plant (for example, green tea) and a deep distilled liquor with good flavor cannot be obtained, and the object of the present invention cannot be achieved.
The degree of vacuum of the vacuum distillation employed in the present invention is preferably 10 to 260 Torr.

  In this way, according to the present invention, a distilled liquor having a fresh fragrance and a deep flavor such as green tea, black tea, and herb can be obtained, and the perfumed plant water extract (for example, water or When adding (warm water extract) (split water), a fresh scent and a deep flavor are preferable because a more excellent distilled liquor can be obtained.

In obtaining an aqueous extract of a perfume plant, the amount of perfume plant used relative to water varies depending on the type and properties of the perfume plant, and the amount of leaching of active ingredients varies. Adjust in consideration of the intensity of the desired flavor.
Specifically, the fragrance plant is preferably 0.01 to 10 (W / V)% in terms of anhydride with respect to water.
The extraction time is preferably 1 to 15 hours. The liquid temperature during extraction is preferably a low temperature of 25 to 68 ° C. If the temperature is less than 25 ° C., the amount of leaching of the active ingredient of the perfume plant is small, and if it exceeds 68 ° C., there is a risk that the deterioration of the aroma component in the leachate becomes severe.

In this way, according to the present invention, it is possible to obtain distilled liquor raw sake lees, distilled liquor, alcoholic beverages and alcohol-containing seasonings having the above characteristics.

(Manufacturing method for distilled spirits sake distilled spirits and distilled spirits with a fresh aroma and deep flavor peculiar to green tea)
1. Brewing fermentation process 120 g of commercially available green tea (manufactured by ITO EN), 2 kg of glucose, 20 g of tartaric acid, and 14 g of diammonium phosphate were charged in a wine fermentation tank together with 10 L of tap water and dissolved.
After adding 3 g (equivalent to about 10 ⁵ pieces / ml) of commercially available dry yeast for wine (Lareman: EC1181) to this, brewing fermentation at a temperature of 18 ° C. for 180 hours (pH of koji 3.2, nitrogen concentration 0.03 W) / V%) to obtain a distilled sake raw sake lees (green tea lees containing 11.2 V / V% alcohol).
2. Then, the temperature of the hot water bath was set to 70 ° C. using a rotary evaporator, and distilled under reduced pressure to obtain distilled liquor having an alcohol content of 35%.
The pressure was reduced by using a vacuum vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 10 ° C. by a low temperature constant temperature circulator (CRT42WS Yamato Scientific Co., Ltd.). The degree of vacuum was 150 Torr.
Thus, a distilled liquor (Invention 1) having a fresh fragrance unique to green tea and a deep flavor was obtained.

(Manufacturing method for distilled spirits sake distilled spirits and distilled spirits with a fresh aroma and deep flavor peculiar to green tea)
1. Brew fermentation process 100 g of commercially available green tea (manufactured by ITO EN), 2 kg of glucose, 20 g of tartaric acid, and 14 g of diammonium phosphate were charged into a wine fermentation tank together with 10 L of tap water and dissolved.
To this was added 3 g (equivalent to about 10 ⁵ pieces / ml) of commercially available dry yeast for wine (Lareman: EC1181) and then brewed at a temperature of 18 ° C. for 170 hours (pH 3.2 of the koji, nitrogen concentration of 0.03 W). / V%) to obtain a distilled sake raw sake lees (green tea lees containing 11.2 V / V% alcohol).
2. Next, after removing solid matter from the resulting koji, 20 g of the same green tea as described above was added again and left at room temperature for 10 hours.
3. Then, the temperature of the hot water bath was set to 70 ° C. using a rotary evaporator, and distilled under reduced pressure to obtain distilled liquor having an alcohol content of 35%.
The pressure was reduced by using a vacuum vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 10 ° C. by a low temperature constant temperature circulator (CRT42WS Yamato Scientific Co., Ltd.). The degree of vacuum was 150 Torr.
In this way, a distilled liquor (present invention 2) having a fresh fragrance unique to green tea and a deep flavor was obtained.

  A sensory test was conducted by 18 skilled panelists on the aroma and flavor of green tea of the two types of distilled liquors obtained above. The results are shown in Table 1.

  From the results shown in Table 1, it can be seen that by passing through the green tea re-addition step, a distilled liquor having a fresh fragrance unique to green tea and a deep flavor can be obtained as compared to the case without the step.

(Manufacturing method of distilled spirits sake lees and fresh distilled spirits with a fresh aroma and deep flavor peculiar to black tea)
1. Brewing fermentation process 10 g of commercially available black tea (“Nitto black tea” manufactured by Mitsui Norin Co., Ltd.), 200 g of glucose, 3 g of tartaric acid and 1.2 g of diammonium phosphate were added and dissolved in 1,000 ml of tap water.
This commercial wine dry yeast (Rareman Co.: EC1181) 300mg (10 ⁵ cells / ml or equivalent) to brew at 18 ± 1 ° C. to adjust the water bath was added fermentation (of mash pH 3.1, the nitrogen concentration 0 0.025 W / V%) was obtained to obtain a black tea cake (distilled sake original sake lees) containing 11.5 (V / V) alcohol.
2. Next, after removing solid matter from the resulting koji, 4 g of the same black tea as described above was added again and allowed to stand at room temperature for 15 hours.
3. Then, the temperature of the hot water bath was set to 70 ° C. using a rotary evaporator, and distilled under reduced pressure to obtain distilled liquor having an alcohol content of 35%.
The pressure was reduced by using a vacuum vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 10 ° C. by a low temperature constant temperature circulator (CRT42WS Yamato Scientific Co., Ltd.). The degree of vacuum was 150 Torr.

Comparative Example (Manufacturing method of distilled liquor with aroma and flavor of black tea)
1. The fermentation process was carried out as follows.
10 g of commercially available black tea (“Nitto black tea” manufactured by Mitsui Norin Co., Ltd.) was added to 1,000 ml of tap water previously boiled and allowed to stand for 10 minutes, and then the tea leaves were separated to obtain a hot water extract of black tea.
200 g of glucose, 3 g of tartaric acid and 1.2 g of diammonium phosphate were added and dissolved in the hot water extract of black tea.
2. The black tea re-adding step was performed in the same manner as in Example 3.
3. The vacuum distillation step was performed in the same manner as in Example 3.
In this way, a distilled liquor of Comparative Example 2 having an alcohol content of about 35% was obtained.

  A sensory test was conducted by 18 skilled panelists on the aroma and taste of the tea of the distilled liquor obtained in Example 3 (present invention) and the comparative example. The results are shown in Table 2.

  From the results shown in Table 2, when the brew fermentation of the comparative example is not performed, it is not possible to obtain a distilled liquor having a fresh aroma and a deep flavor peculiar to the black tea. On the other hand, when performing the brew fermentation of this invention, it turns out that the distilled liquor which has the fresh fragrance peculiar to black tea and the deep flavor is obtained.

(Manufacturing method of distilled liquor with a good characteristic of fresh aroma and deep flavor peculiar to green tea using a total of 5 W / W% of green tea)
1. Brewing and fermentation process 520 g of commercially available green tea (manufactured by Hishiwaen), 2 kg of glucose, 25 g of tartaric acid and 19 g of diammonium phosphate were charged in a wine fermentation tank together with 10 L of tap water and dissolved.
This commercial wine dry yeast (Rareman Co.: EC1181) 5g (10 ⁶ cells / ml equivalent) Temperature 18 ° C. After addition of 170 hours, the brew fermentation (broth pH 3.3, the nitrogen concentration 0.04 W / V%) to obtain a distilled sake raw sake lees (green tea lees containing 10.9 V / V% alcohol) of the present invention.
2. Next, after removing solid matter from the obtained koji, 80 g of the same green tea as described above was added again and left at room temperature for 12 hours.
3. Vacuum distillation step Next, this was vacuum controlled by using a diaphragm vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., with a degree of vacuum of 150 Torr and a trap controlled to cool to 10 ° C. with a low-temperature constant temperature circulator (CRT42WS Yamato Kagaku). As a result, a distilled liquor having an alcohol content of about 35 V / V% (distilled liquor using about 5 W / W% green tea) was obtained.

Comparative Example (Manufacturing method of rice shochu with green tea fragrance and flavor using a total of 5 W / W% green tea)
For comparison, as shown in Table 3, 1.0 kg of glutinous rice and 1.2 L of water are put in a container and mixed, and 3 g (10 ⁶ pieces) of commercially available dry yeast for wine (Larelman: EC1181) is mixed therewith. / Ml), and fermented at 18 ± 1 ° C. for 5 days to obtain an aged primary koji.
Next, 2.0 kg of steamed rice (steamed rice) and 2.7 L of water are added to the aged primary koji, and 350 g of commercially available green tea (manufactured by Hishiwaen) is added, mixed and fermented at 18 ± 1 ° C. for 10 days. A secondary cocoon was obtained.
Next, 1 L of this matured secondary bowl was cooled to 10 ° C. using a diaphragm vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., with a vacuum of 150 Torr and a trap at a low temperature constant temperature circulator (CRT42WS Yamato Kagaku Co., Ltd.). Then, distillation under reduced pressure was performed to obtain rice shochu (rice shochu using about 5 W / W% green tea) with an alcohol content of about 35 V / V%.

  For each of the distilled liquor obtained in Example 4 (present invention) and the rice shochu obtained in the comparative example, a sensory test was conducted by 18 panelists skilled in the aroma and taste of green tea. The results are shown in Table 4.

From the results shown in Table 4, in the method for producing rice shochu, which is fermented by adding the tea leaf component (tea leaf) of the comparative example to rice cake as the main ingredient, the fresh aroma and deep flavor peculiar to green tea are obtained. It turns out that it has a difficult problem.
On the other hand, according to this invention, it turns out that the distilled liquor which has the fresh fragrance peculiar to green tea, and a deep flavor is obtained.

(Production method of distilled liquor with a refreshing fragrance unique to herbs and good flavor with deep flavor by distillation under reduced pressure)
1. Brewing fermentation process 100 g of commercially available dried herbs, 2 kg of glucose, 20 g of tartaric acid and 21 g of diammonium phosphate were added and dissolved in 10 L of tap water. This commercial wine dry yeast (Rareman Co.: EC1181) 3g (10 ⁵ cells / ml or equivalent) to brew at 18 ± 1 ° C. to adjust the water bath was added fermentation (of mash pH 3.1, the nitrogen concentration 0 0.045 W / V%) to obtain an herb lees containing about 11.2 (V / V) alcohol (distilled sake brewed sake).
2. Herb re-addition step Next, after removing solid matter from the obtained koji, 25 g of the same herb as described above was added again and left at room temperature for 15 hours.
3. Vacuum distillation step Subsequently, the temperature of the hot water bath was set to 70 ° C. using a rotary evaporator, and distilled under reduced pressure to obtain distilled liquor having an alcohol content of about 35%.
The pressure was reduced by using a vacuum vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 10 ° C. by a low temperature constant temperature circulator (CRT42WS Yamato Scientific Co., Ltd.). The degree of vacuum was 150 Torr.

Comparative Example (Manufacturing method of distilled liquor with herbal aroma and flavor)
1. Brewing fermentation process: Performed in the same manner as in Example 5.
2. Herb re-addition step: performed in the same manner as in Example 5.
3. Atmospheric distillation process:
Herb lees containing about 11.2% (V / V) alcohol (distilled sake brewer's sake lees) is a small distillation device (5L flat bottom flask, glass cooler gym roll, trap cooling is a low temperature isothermal circulator (CRT42WS, Yamato Science Co., Ltd.) And distilled at atmospheric pressure using an electric stove NK-C6050 manufactured by Matsushita Electric Industrial Co., Ltd. as a heat source to obtain a distilled spirit of a comparative example having an alcohol content of about 35%.

  A sensory test was conducted by 18 skilled panelists on the aroma and taste of the herbs of the distilled liquor obtained in Example 5 and the comparative example. The results are shown in Table 5.

  From the results of Table 5, it can be seen that the comparative distilled spirit obtained by performing atmospheric distillation cannot obtain a distilled spirit having a refreshing fragrance unique to the herb and a deep flavor. On the other hand, it can be seen that the distilled liquor of the present invention obtained by performing vacuum distillation can obtain a distilled liquor having a refreshing scent peculiar to herbs and a deep flavor.

(Manufacturing method of distilled liquor with good characteristics of fresh aroma and deep flavor peculiar to green tea, water split by low temperature water extract of green tea)
1. Brew fermentation process 100 g of commercially available green tea (manufactured by Harukiya), 2 kg of glucose, 30 g of tartaric acid and 23 g of diammonium phosphate were added and dissolved in 10 L of tap water. This commercial wine dry yeast (Rareman Co.: EC1181) 5g (10 ⁶ cells / ml or equivalent) to brew at 18 ± 1 ° C. to adjust the water bath was added fermentation (of mash pH 3.3, the nitrogen concentration 0 0.05 W / V%) to obtain a green tea bowl (distilled sake brewed sake) containing about 11.1 (V / V) alcohol.
2. Next, after removing solid matter from the obtained koji, 15 g of the same green tea as described above was added again and left at room temperature for 15 hours.
3. Vacuum distillation step Subsequently, the temperature of the hot water bath was set to 70 ° C. using a rotary evaporator, and distilled under reduced pressure to obtain distilled liquor having an alcohol content of about 35%.
The pressure was reduced by using a vacuum vacuum pump MDA-015 manufactured by Vacuum Kiko Co., Ltd., and the cooling of the trap was controlled at 10 ° C. by a low temperature constant temperature circulator (CRT42WS Yamato Scientific Co., Ltd.). The degree of vacuum was 150 Torr.
4). Preparation and mixing process of green tea water extract (preparation of low temperature green tea water extract)
3 (W / V)% green tea was added to 35 ° C. water, extracted at that temperature for 3 hours, and filtered through a cloth to prepare a low temperature green tea water extract.
(Mixing process)
This low temperature green tea water extract was added to the above distilled liquor at 5 (V / V)% to obtain a green tea flavored distilled liquor.
This distilled liquor was found to have a fresh fragrance and a deep taste peculiar to green tea, and was very excellent in flavor and taste as a distilled liquor made from green tea.

70 g of commercially available green tea (manufactured by Oishi Shoten), 1,400 g of glucose, and 8.3 g of diammonium phosphate as a nitrogen source were added and dissolved in 7,000 ml of tap water (nitrogen concentration of koji) was 0.025 W / V%. This was divided into 7 sections each of 1,000 ml, and adjusted to the brewing pH of Table 6 with or without the addition of tartaric acid.
To this, 300 mg of commercially available dry yeast for wine was added and then fermented and fermented in a water tank adjusted to 18 ± 1 ° C. to obtain distilled sake raw sake lees (alcohol-containing green tea lees).
And the microbial contamination degree by the sensory evaluation of fermentation fragrance and microscopic observation was investigated about the said koji in the middle of fermentation. The results are shown in Table 6.

（注）微生物汚染度は顕微鏡観察によるバクテリア増殖割合を＋記号で示した。

(Note) The degree of microbial contamination is indicated by the + symbol for the bacterial growth rate observed under a microscope.

  From the results shown in Table 6, the section having a pH of less than 2.8 has a defect that the scent of the cocoon is slightly poor. On the other hand, in the section having a pH of more than 3.8, miscellaneous bacteria (bacteria) grow and ferment. It can be seen that it has the disadvantage of a bad scent. On the other hand, it can be seen that the pH of 2.8 to 3.8 obtains distilled sake raw sake lees (alcohol-containing green tea lees) having a good fragrance and free from contamination with bacteria.

60 g of commercially available green tea (manufactured by Oishi Shoten), 1,200 g of glucose and 12 g of tartaric acid were added and dissolved in 6,000 ml of tap water. Each 1,000 ml was divided into 6 sections (pH 3.2 of cocoons), and potatoes with the amount of nitrogen added in Table 7 were prepared without adding or adding diammonium phosphate.
To this, 300 mg of commercially available dry yeast for wine was added and then fermented and fermented in a water tank adjusted to 18 ± 1 ° C. to obtain distilled sake raw sake lees (alcohol-containing green tea lees).
About the koji in the middle of the fermentation, the fermentation state was observed. In addition, a sensory test was performed on the resulting distilled sake brewer's sake lees. The results are shown in Table 7.

（注）*食切り不良：発酵終了後残糖分４ｇ／Ｌ以上となる。

(Note) * Poor cut: The residual sugar content after fermentation is 4 g / L or more.

  From the results of Table 7, it is not preferable that the nitrogen concentration of the comparative example is less than 0.02 (W / V)% because yeast cannot vigorously grow and alcohol fermentation cannot be performed smoothly. On the contrary, when it exceeds 0.06 (W / V)% of a comparative example, it turns out that taste property worsens and is not preferable. On the other hand, in 0.02-0.06 (W / V)%, it turns out that yeast grows vigorously, alcohol fermentation can be performed smoothly, and also taste property becomes favorable.

The distilled liquor raw sake lees rich in natural plant fragrances and distilled liquors obtained by distilling them can be used not only as various alcoholic beverages but also as flavoring raw materials as alcohol-containing seasonings. The distilled liquor rich in the plant flavor of the present invention can be used as it is as a liqueur. Moreover, even when the present invention uses a perfume plant having a weak aroma such as green tea as a raw material, it is possible to produce a distilled liquor rich in flavor unique to each perfume plant (eg, green tea).

Claims (9)

  A distilled liquor brewer's sake lees obtained by blending water, sugars and yeast into a perfume plant that does not contain sugars, or a processed product thereof, and preparing koji, followed by brewing and fermentation.   Distillation of a fragrance plant obtained by mixing water, saccharides and yeast into a fragrance plant not containing sugar and its processed product, preparing koji, brewing and fermenting to obtain distilled sake raw sake lees, and distilling this under reduced pressure Liquor.   Mixing water, saccharides and yeast into a fragrance plant or processed product thereof without sugars, preparing koji, brewing and fermenting, then adding the scented plant or processed product again to the obtained koji A fragrant plant distilled liquor obtained by distilling raw sake lees and then distilling them under reduced pressure.   Mixing water, saccharides and yeast into a fragrance plant or processed product thereof without sugars, preparing koji, brewing and fermenting, then adding the scented plant or processed product again to the obtained koji A distilled liquor of a fragrant plant obtained by obtaining a distilled liquor raw sake lees, and then distilling the distilled liquor under reduced pressure to obtain a distilled liquor of the fragrant plant, and then adding an aqueous extract of the fragrant plant as split water.   The distilled liquor of the fragrance plant according to any one of claims 2 to 4, wherein brewing and fermentation are performed at a pH of 2.8 to 3.8.   The distilled liquor of a fragrant plant according to any one of claims 2 to 4, wherein brewing is carried out at a nitrogen concentration of 0.02 to 0.06 (W / V)%.   The processed product of a fragrance plant that does not contain saccharides is green tea, oolong tea, or black tea. The distilled liquor of the fragrance plant according to any one of claims 2 to 4.   An alcoholic beverage obtained by mixing water, sugars and yeast into a fragrant plant not containing sugars, or a processed product thereof, preparing koji, brewing and fermenting, and filtering the resulting distilled sake raw sake lees. An alcohol-containing seasoning obtained by mixing water, sugar and yeast into a fragrant plant containing no saccharide or a processed product thereof, preparing koji, brewing and fermenting, and filtering the resulting distilled spirit raw sake lees.