JP2008271951A - Potato shochu and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Potato Shochu (Japanese distilled liquor produced from potato) having good flavor by using only potatoes as a charging raw material for potato shochu and a malted rice raw material and to provide a method for producing the potato shochu. <P>SOLUTION: The present invention provides the potato shochu using only potatoes as a charging raw material for potato shochu and a malted rice raw material and using dry heat-treated potatoes in at least part of raw material and having ≥650 mg/L isoamyl alcohol content or >10.2 mg/L isoamyl acetate content or ≥650 mg/L isoamyl alcohol content and >7.2/L isoamyl acetate content, and potato shochu having ≥260 μg/L farnesol content. The invention also provides the method for producing the potato shochu. In the method for producing the potato shochu, malted rice yield is ≥5% and <50% in each case. High-quality potato shochu produced from only potatoes, corresponding to diversified preference and having outstanding characteristics of potatoes is provided by the production method. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a potato shochu having a good flavor derived from potatoes and a method for producing the same, using only potatoes as raw materials and using dry heat-treated potatoes as at least a part of the raw materials.

  Potatoes are a generic term for the plant whose roots or roots have developed, and include sweet potatoes (potatoes), potatoes, cassava, yam, taro, konjac, kashuimo, chorogiimo, jasimo, potatoes, and the like. Taking sweet potatoes as an example, sweet potatoes can be used for baking, steaming, boiled and used as raw materials for yokan, bean paste, rice crackers, candy and starch, as well as alcohol and alcohol. Become.

  There are the following methods for producing alcoholic beverages using sweet potato as a raw material. The sweet potatoes are washed and the large ones are cut into slices, the small ones are baked for 1 to 1.5 hours in a 150-200 ° C. dry heat oven or bread baker and used as raw materials for shochu. It is known (Non-Patent Document 1). In addition, the washed raw sweet potatoes are roasted for 90 to 120 minutes with hot air at 100 to 400 ° C. and far infrared rays radiated from the ceramic sintered body, and then made into powdery sweet potatoes with a pulverizer. It is known to do (Patent Document 1). Furthermore, a method for producing roasted potatoes, roasted potato cakes obtained by cutting potatoes into cut products, roasting treatment, and alcoholic beverages using them is known (Patent Document 2). In Patent Document 2, it is described that roasted potatoes can be made light and clean by using roasted potatoes as a hanging material and / or a koji material.

  There are the following methods for producing alcoholic beverages using sweet potatoes as raw materials for koji. Raw potatoes are washed and minced into minced shapes, and then dried potatoes obtained by drying with hot air at a temperature of 100 ° C. are used as cocoon substrates. It is known to obtain potatoes and to produce potato shochu using the same (Patent Document 3). Also, a method for producing a powder koji in which potatoes are pulverized, a predetermined amount of water is added to the potato, the mixture is uniformly mixed with a mechanical mixer, alpha-treated, and then koji molds are cultured Foods and beverages such as potato shochu using the powder koji are known (Patent Document 4).

  As described above, various methods for producing alcoholic beverages using sweet potato-containing potatoes as a raw material have been studied, and there are several commercially available potato shochus that are said to be made entirely of potato. Therefore, it has been desired to develop a potato shochu using only potatoes as a raw material, and to make the potato shochu feel the characteristics of potatoes as raw materials.

Japanese Patent Publication No. 6-102008 JP 2001-95523 A JP 2002-330749 A JP-A-2005-151813 Study on brewing sweet potato shochu (3rd report), Kagoshima Agricultural and Forestry Technical Report, No. 15, pp. 97-100, 1949

  In view of the above-mentioned prior art, the object of the present invention is to use only potatoes as a raw material for potato shochu and potato raw material, and to use dry heat-treated potatoes as at least a part of the raw materials, to obtain a good flavor derived from potatoes. It is in providing the potato shochu which has, and its manufacturing method. In the potato shochu with a unique potato odor, it is to provide a full amount of potato shochu supported by everyone in response to diversifying tastes.

  Briefly describing the present invention, the first invention of the present invention is a shochu made by using only potatoes as a raw material for potato shochu and potato raw material, and using dry heat-treated potatoes as at least a part of the raw material, The present invention relates to a potato shochu having an isoamyl alcohol content of 650 mg / L or more. The second invention of the present invention is a shochu made by using only potatoes as a raw material for potato shochu and potatoes, and using dry heat-treated potatoes as at least a part of the raw material, and has an isoamyl acetate content of 10.2 mg. It relates to potato shochu that is more than / L. A third invention of the present invention is a shochu made by using only potatoes as a raw material for potato shochu and potato raw material, and using dry heat-treated potatoes as at least a part of the raw material, and has an isoamyl alcohol content of 650 mg / L. The present invention relates to a potato shochu having an isoamyl acetate content of more than 7.2 mg / L. A fourth invention of the present invention is a shochu made by using only potatoes as a raw material for potato shochu and potatoes, and using dry heat-treated potatoes as at least a part of the raw material, and has a farnesol content of 260 μg / L or more. It is related to potato shochu. The fifth invention of the present invention relates to the potato shochu of any one of the first to fourth inventions, wherein the soot raw material is a dry heat-treated potato, and the sixth invention of the present invention is that the temperature of the dry heat-treatment is 120 It relates to the potato shochu according to the fifth aspect of the invention having a temperature of ˜400 ° C. A seventh aspect of the present invention is a potato shochu obtained by saccharifying and brewing a raw material using only potatoes as a potato shochu raw material and potato raw material, and using a heat-treated potato as at least a part of the raw material The method for producing potato shochu according to any one of the first to sixth inventions, wherein the koji ratio is 5% or more and less than 50%.

  The present inventors use only potatoes as raw materials, use dry heat-treated potatoes as at least a part of the raw materials, and make potato shochu feel the characteristics of potatoes as raw materials even more than conventional potato shochu. In order to provide As a result, the yield rate is devised, the isoamyl alcohol content is set to 650 mg / L or more, the isoamyl acetate content is set to more than 10.2 mg / L, or the isoamyl alcohol content is set to 650 mg / L or more. In addition, it has been found that when the isoamyl acetate content exceeds 7.2 mg / L and the farnesol content exceeds 260 μg / L, a potato shochu having a good flavor derived from potatoes can be obtained. It was. That is, a potato shochu using only potatoes as a potato shochu raw material and potato raw material, and using dry heat-treated potatoes as at least a part of the raw material, and a liquor potato shochu characterized by the characteristics of the raw potatoes The present invention has been completed.

  The potato shochu of the present invention is a liquor-like potato shochu that has 100% potato as a raw material, has a natural potato flavor, and features the potatoes as a raw material. Furthermore, in a method for producing a potato shochu obtained by saccharifying and brewing a raw material using only potatoes as a raw material for potato shochu and potato raw material, and using dry heat-treated potatoes as at least a part of the raw material, By setting the percentage to be 5% or more and less than 50%, it is possible to obtain a potato shochu having the intended sake quality.

The present invention will be specifically described below.
The term “potato” as used in the present invention is a generic term for a plant that has developed the rhizome or root of a plant. Can be mentioned. Many varieties are also known, but not limited to varieties. Furthermore, it does not matter whether the peels of potatoes are peeled or not. Raw potatoes have a high water content and cannot withstand long-term storage, so it is preferable to use them immediately after harvesting. However, the potatoes referred to in the present invention include those that have been cryopreserved. In addition, the raw potatoes may be processed to reduce moisture as necessary, or may be processed (immersion, hot water immersion, etc.), and there is no particular limitation. From the aspect, raw potatoes are preferred.

  The form of the potatoes as the hanging raw material and the straw raw material used in the present invention is not limited, and may be as it is or in powder form. As the hanging raw material, steamed sweet potato is particularly preferable. Sweet potato varieties are not limited, but examples include Gold Sennuki, Benicatsuma, Beniyazuma, Benihayato, Joy White, White Yutaka, Kintoki potato, Murasaki potato, etc., which are usually used as raw materials for potato shochu. The sweet potato material is not limited to the variety of sweet potato when sweet potato is used as in the case of the above-mentioned hanging raw material. As the koji raw material, dry heat-treated potatoes obtained by dry-heating potatoes are preferable, and roasted potatoes obtained by roasting potatoes are particularly preferable. The dry heat treatment includes a direct heating method using dry hot air such as a roasting method, an indirect heating method in which heating is performed through a partition wall from a heat source, and the like. Examples of the direct heating method include airflow drying and spray drying, and examples of the indirect heating method include drum drying. In addition, the dry heat treatment of the present invention includes a treatment for reducing raw material moisture in addition to the usual steaming treatment with steam, for example, a state in which dry saturated steam is further heated to a temperature exceeding the saturated steam temperature. The raw material treatment can also be performed by superheated steam treatment using superheated steam which is water vapor. The conditions for the dry heat treatment are appropriately selected depending on the type and form of the object to be processed and the dry heat treatment method, the temperature may be appropriately selected from the range of 120 to 400 ° C., and the time may be appropriately selected from the range of 0.1 seconds to several hours. In the case of using a direct heating method using dry hot air in the roasting method (hereinafter abbreviated as roasting treatment), the potatoes are cut so as to pass through, for example, 1 to 10 mm, and there is no cut product. What is necessary is just to roast. The roasting process refers to a method of heat-treating potatoes with high-temperature hot air for a short time, and a heat treatment method having an effect equivalent to this. What is necessary is just to select the temperature of a roasting process suitably from the range of 120-400 degreeC, and time from the range for several seconds-10 minutes. What is necessary is just to select the processing conditions which do not generate a burning odor. The method described in Japanese Patent Application Laid-Open No. 2001-95523 may be referred to for the method of preparing roasted potatoes by making roasted potatoes.

  The potato shochu of the present invention is characterized in that only potatoes are used as the raw material for potato shochu and the raw material for soot. Dry heat-treated potatoes may be used for at least a part of the raw materials, and steamed potatoes that have been steamed or roasted potatoes that have been steamed under normal conditions can be used as the hanging raw materials and straw raw materials. The method for producing potato shochu in the present invention is not particularly limited as long as it is a normal method for producing shochu. Shochu production includes raw material processing, preparation, fermentation (saccharification / fermentation), distillation and purification steps. The raw material treatment includes a koji making process, a raw material liquefaction process, and a liquefaction / saccharification process. Usually, in the production of shochu, the primary koji can be obtained by mixing koji with water and adding it to grow by adding yeast. Next, potatoes are added to the obtained primary rice cake as, for example, a steaming raw material to obtain secondary rice cake. Next, high quality potato shochu can be obtained by distilling the obtained secondary koji. There are no particular limitations on the distillation method, for example, a continuous distillation method for obtaining A-class shochu, a single-type distillation method for obtaining B-type shochu, and an atmospheric distillation method for distilling koji at normal atmospheric pressure, There is a vacuum distillation method in which soot is distilled below the atmospheric pressure with a vacuum pump. The atmospheric distillation method is preferred from the viewpoint that the raw material characteristics of potatoes often appear as a characteristic, but the vacuum distillation method may be used to obtain a clean liquor quality.

  In the method for producing potato shochu of the present invention, the use of an enzyme agent is optional for improving the properties of ferment and promoting fermentation, and an enzyme agent derived from animals, plants, or microorganisms may be used. The addition amount may be appropriately selected according to the type of the desired product, the type of raw material, characteristics, and the like. For example, when producing shochu, adding pectinase or cellulase to the primary charge results in a soft koji, making the initial fermentation very vigorous, and adding glucoamylase to the secondary charge accelerates the secondary charge fermentation. Will be. There is no limitation on the method of preparation, and one-stage (next) preparation, two-stage (next) preparation, three-stage (next) preparation, multi-stage (next) preparation, etc. are possible, but the main part of the production method of the present invention is It is to make the yield rate 5% or more and less than 50%. If the koji ratio is less than 5%, the saccharifying enzyme activity of koji will be insufficient. When the koji ratio is 50% or more, the characteristics of the potatoes that are the raw materials are somewhat hidden from the odor, and the acid odor is felt because the acid is increased. From the standpoint of the flavor balance of the potato shochu obtained, the koji ratio is preferably 15% or more and 33% or less, more preferably 15% or more and 25% or less. The shochu ratio in shochu refers to the percentage of the mass of the koji raw material with respect to the mass of the kake raw material. The general koji ratio in shochu is 30-50% for rice shochu and barley shochu, and 16-20% for sweet potato shochu ( However, rice bran and wheat straw are used). In the present invention, when dry heat-treated potatoes are used as the soot raw material, the percentage of the dry heat-treated potato mass relative to the hanging raw material mass is defined as the soot ratio.

  The potato shochu of the first invention of the present invention is a shochu made by using only potatoes as a raw material for potato shochu and potato raw material, and using heat-treated potatoes as at least a part of the raw material, and has an isoamyl alcohol content. It is characterized by being 650 mg / L or more. The suitable range of isoamyl alcohol content is 670-730 mg / L, and an upper limit is 850 mg / L. If the isoamyl alcohol content is too high, the characteristics of the raw potatoes will be hidden.

  The potato shochu of the second invention of the present invention is a shochu made by using only potato as a raw material for potato shochu and potato raw material, and using a heat-treated potato as at least a part of the raw material, and has an isoamyl acetate content. It is characterized by being over 10.2 mg / L. The suitable range of isoamyl acetate content is 10.8 to 16.5 mg / L, and the upper limit is 20.0 mg / L. If the isoamyl acetate content is too high, ginjo aroma will stand up too much and the characteristics of the raw potatoes will be hidden.

  The potato shochu of the third invention of the present invention is a shochu made by using only potato as a raw material for potato shochu and potato, and using dry heat-treated potato as at least a part of the raw material, and has an isoamyl alcohol content. It is 650 mg / L or more and the isoamyl acetate content is more than 7.2 mg / L. The preferred range of isoamyl alcohol content is 670-730 mg / L, and the preferred range of isoamyl acetate content is 10.8-16.5 mg / L. The upper limit of the isoamyl alcohol content is 850 mg / L, and the upper limit of the isoamyl acetate content is 20.0 mg / L. If the isoamyl alcohol content and the isoamyl acetate content are too high, the flavor balance of the potato shochu will deteriorate.

The potato shochu according to the fourth aspect of the present invention is a shochu made by using only potatoes as a raw material for potato shochu and potato, and using heat-treated potatoes as at least a part of the raw material, and has a farnesol content of 260 μg. / L or more. If the farnesol content is 260 μg / L or more, the balance of the flavor is improved, the scent becomes tight, and the sweet scent of sweet potatoes stands out. Farnesol has no particular upper limit on farnesol content because farnesol does not affect other flavor components even if it is contained in a large amount in potato shochu, and the characteristics of potatoes as raw materials provide outstanding liquor quality. It has been confirmed that the flavor of potato shochu with a farnesol content of 3,000 μg / L is good.
The farnesol referred to in the present invention is a kind of terpenoid organic compound of a linear sesquiterpene, which is one of the components that are contained in essential oils of roses, lemongrass and citronella, and brings about their fragrance, and is the simplest sesquiterpene However, it is a precursor to many more complex sesquiterpenes.
When producing a whole amount of potato shochu using only potatoes as a raw material for potato shochu and potatoes, we use natural heat-treated potatoes for at least a part of the raw materials, and by devising the ratio of natural potatoes, Even though it has a sweet flavor, it is possible to obtain potato shochu with all the liquor quality that is distinctive in the characteristics of the raw potatoes.

  The present invention is also characterized in that the content of furfural among the medium and high boiling aromatic components can be reduced. Furfural has an unpleasant scent such as a burning odor and a heating odor, and is also said to be a post-scent odor. The potato shochu using rice bran has a furfural content of 5.6 to 7.2 mg / L, but can be 4.8 mg / L or less, and can be a more preferable liquor quality. The potato shochu of the present invention is a high-quality potato shochu having 100% potatoes as a raw material and having a good flavor derived from potatoes, that is, the characteristics of the potatoes as raw materials are outstanding.

Hereinafter, the present invention will be described more specifically by study examples.
Study example 1
Steamed sweet potatoes were used as the ingredients for the suspension, and steamed sweet potatoes were also used as the raw materials for the potato shochu. The charging composition is shown in Table 1.

  The primary preparation is to wash raw sweet potatoes (Golden Senuki), then cut both ends and diseased roots, steam and cool for 50 minutes, inoculate commercially available birch fungi for shochu, prepare steamed sweet potatoes, Pumped water and yeast were added to this steamed sweet potato koji and cultured at 25 ° C. for 7 days to obtain primary koji.

  Secondary charging was performed by washing raw sweet potatoes (Golden Chinuki), then cutting both ends and diseased roots and steaming them for 50 minutes as the hanging ingredients (50% salmon and 40% pumped water). Steamed sweet potato and pumped water were added to the primary koji, and the mixture was secondarily charged and fermented at 25 ° C. for 14 days.

  The fermented soybean cake was subjected to atmospheric distillation (single-distilled cut alcohol content: 10 v / v%) using a single-type distiller according to a conventional method, and the obtained distillate was subjected to cooling filtration, and divided into 25 v / v% alcohol content. The potato shochu using only potatoes as water was obtained. Table 2 shows analysis values (head space gas chromatography method, converted to alcohol content 25 v / v%) and sensory evaluation results of the low-boiling aromatic components of the obtained potato shochu.

  Various potato shochus are prepared by adding isoamyl acetate and isoamyl alcohol to the potato shochu having an isoamyl acetate content of 6.4 mg / L and an isoamyl alcohol content of 545.0 mg / L. The effect on the scent of potato was investigated. Since isoamyl acetate and isoamyl alcohol were each dissolved and added at a high concentration in a 25 v / v% ethanol solution, the alcohol concentration was the same as 25 v / v%. A sensory evaluation test was conducted by 10 panelists. It is evaluated by a three-point method (1: good, 2: normal, 3: bad). From the average value of sensory evaluation by each panel, 1.0 to 1.5 is ◎, and 1.5 to 2.0 is ◯ , More than 2.0 to 2.5 are indicated by Δ, and more than 2.5 to 3.0 are indicated by ×. Tables 3, 4 and 5 show the isoamyl alcohol content, isoamyl acetate content, and sensory evaluation results of the prepared potato shochu.

  From Table 3, it was found that the sweet scent of sweet potato can be extracted by setting the isoamyl alcohol content to 650 mg / L or more. Moreover, it was found from Table 4 that the sweet scent of sweet potatoes can be highlighted without impairing the balance of flavor by setting the isoamyl acetate content to more than 10.2 mg / L. Further, Table 5 shows that when the isoamyl alcohol content is, for example, 700 mg / L, even if the isoamyl acetate content is 8.0 mg / L, the flavor balance is good and the sweet scent of sweet potato can be emphasized.

Study example 2
Steamed sweet potatoes were used as the raw material for the suspension, and roasted sweet potatoes were used as the raw material for the koji. Table 6 shows the charging composition when the percentage of salmon is 50%.

  Steamed sweet potatoes were washed with raw sweet potatoes (Golden Chinuki), then both ends and diseased roots were excised and steamed for 50 minutes. The roasted sweet potato was washed with raw sweet potato (Golden Senuki), then both ends and diseased roots were excised and cut into 3 mm × 5 mm × 5 mm squares to prepare cut products. The cut product was roasted in a roaster at 240 ° C. for 120 seconds to obtain roasted sweet potatoes. The roasted sweet potato is allowed to cool and then inoculated with a commercially available white lees for shochu, and then the koji is made (the first half 30 hours is a high temperature (38-40 ° C.) and the second half 15 hours is a low temperature (33-35 ° C.)). A roasted sweet potato cake was obtained. In the primary preparation, pumped water and yeast were added to the roasted sweet potato cake and cultured at 25 ° C. for 7 days to obtain a primary cake.

  Secondary charging was performed using the above-mentioned steamed sweet potato as a hanging raw material. The salmon percentage is 3%, 4%, 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, and steamed sweet potatoes to the primary salmon In addition, a secondary charge was made and fermented at 25 ° C. for 14 days. When the dredging rate was changed, it was adjusted with pumped water so that the total dredging capacity was the same.

  The fermented soybean cake was subjected to atmospheric distillation (single-distilled cut alcohol content: 10 v / v%) using a single-type distiller according to a conventional method, and the obtained distillate was subjected to cooling filtration, and divided into 25 v / v% alcohol content. Water was obtained to obtain a potato shochu using only the potato as a raw material. A sensory evaluation test was conducted by 10 panelists. It is evaluated by a three-point method (1: good, 2: normal, 3: bad). From the average value of sensory evaluation by each panel, 1.0 to 1.5 is ◎, and 1.5 to 2.0 is ◯ , More than 2.0 to 2.5 are indicated by Δ, and more than 2.5 to 3.0 are indicated by ×. The results are shown in Table 7.

  From Table 7, in the potato shochu using only potatoes as the raw material for potato shochu and the potato raw material, the flavor is good and the sweet scent of sweet potato can be felt by setting the salmon ratio to 5% or more and less than 50%. I could make potato shochu. In particular, it was found that when the koji ratio is 15% or more and 25% or less, the flavor balance is good and the sweet scent of sweet potatoes can be highlighted.

Study example 3
Steamed sweet potato was used as the raw material for potato and steamed rice was used as the raw material for rice bran. Table 8 shows the charging composition.

表８

Table 8

  In the first preparation, 70% of polished rice is soaked in water, drained, steamed and allowed to cool, and then inoculated with commercially available birch fungi for shochu, prepared rice bran, Yeast was added and cultured at 25 ° C. for 7 days to obtain primary koji.

  The secondary preparation was performed by washing raw sweet potatoes (Golden Senuki), then cutting both ends and diseased roots and steaming for 50 minutes as a hanging material (20% salmon percentage, 50% scooping percentage). Steamed sweet potato and pumped water were added to the primary koji, and the mixture was secondarily charged and fermented at 25 ° C. for 14 days.

  The fermented soybean cake was subjected to atmospheric distillation (single-distilled cut alcohol content: 10 v / v%) using a single-type distiller according to a conventional method, and the obtained distillate was subjected to cooling filtration, and divided into 25 v / v% alcohol content. Imo shochu using rice bran with water was obtained. Analytical value of low boiling point aroma components of the obtained potato shochu (head space gas chromatography method, alcohol content 25 v / v% converted value), farnesol analytical value (GC-MS method, alcohol content 25 v / v% converted value) Table 9 shows the sensory evaluation results.

  Various kinds of potato shochu were prepared by adding farnesol to the above-mentioned potato shochu having a farnesol content of 148.3 μg / L, and the influence on the scent of potatoes derived from the raw materials was examined. In addition, since farnesol was dissolved and added at a high concentration in a 25 v / v% ethanol solution, the alcohol concentration was the same as 25 v / v%. A sensory evaluation test was conducted by 10 panelists. It is evaluated by a three-point method (1: good, 2: normal, 3: bad). From the average value of sensory evaluation by each panel, 1.0 to 1.5 is ◎, and 1.5 to 2.0 is ◯ , More than 2.0 to 2.5 are indicated by Δ, and more than 2.5 to 3.0 are indicated by ×. Table 10 shows the farnesol content and sensory evaluation results of the prepared potato shochu.

  From Table 10, it was found that by setting the farnesol content to 260 μg / L or more, the balance of the flavor was improved, the scent became tight, and the sweet scent of sweet potato could be enhanced.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

  Steamed sweet potato was used as a hanging raw material, and roasted sweet potato (present invention 1) was used as a raw material for potato shochu. As a control, steamed sweet potato was used as a koji raw material. The charging composition is shown in Table 11. The yield rate is 45%.

  Steamed sweet potatoes were washed with raw sweet potatoes (Golden Chinuki), then both ends and diseased roots were excised and steamed for 50 minutes. The roasted sweet potato was washed with raw sweet potato (Golden Senuki), then both ends and diseased roots were excised and cut into 3 mm × 5 mm × 5 mm squares to prepare cut products. The cut product was roasted with a roaster at 200 ° C. for 180 seconds to obtain roasted sweet potatoes. Steamed sweet potatoes and roasted sweet potatoes are allowed to cool, respectively, and then inoculated with a commercially available white rice cake for shochu. Koji making [first half 30 hours high temperature (38-40 ° C), second half 15 hours low temperature (33-35 ° C) Steamed sweet potato cake and roasted sweet potato cake were obtained. In the primary charging, water and yeast were added to each cocoon and cultured at 25 ° C. for 7 days to obtain primary cocoons.

  Secondary charging was performed using the above-mentioned steamed sweet potato as a hanging raw material. Steamed sweet potatoes were added to the primary koji, a secondary charge was made, and the mixture was fermented at 25 ° C. for 14 days.

The fermented soybean cake was subjected to atmospheric distillation (single-distilled cut alcohol content: 10 v / v%) using a single-type distiller according to a conventional method, and the obtained distillate was subjected to cooling filtration to divide the alcohol content into 25 v / v%. Water was obtained to obtain a potato shochu using only the potato as a raw material. A sensory evaluation test was conducted by 10 panelists. It is evaluated by a three-point method (1: good, 2: normal, 3: bad). From the average value of sensory evaluation by each panel, 1.0 to 1.5 is ◎, and 1.5 to 2.0 is ○ 2.0 to 2.5 are indicated by Δ, and 2.5 to 3.0 are indicated by ×. Table 12 shows the analytical values (head space gas chromatography method, converted to alcohol content 25 v / v%) and sensory evaluation results of the low-boiling aromatic components of the obtained potato shochu.
The analysis of furfural was performed as follows. Each sample was weighed, and 5 times its amount of water was added to prepare a sample solution. Each sample solution was put in a headspace vial, cyclohexanol was added as an internal standard substance, and GC-MS analysis of headspace gas was performed by solid phase microextraction. DB-WAX (length 60 m × inner diameter 0.25 mm) [manufactured by Agilent Technologies, Inc.] was used as the column.

  From Table 12, by using roasted sweet potato as the koji raw material, the isoamyl alcohol content can be 670.0 mg / L in the present invention 1, and the isoamyl acetate content is 10.8 mg / l in the present invention 1. L. It was found that the sweet scent of sweet potato can be extracted compared to the control (steamed sweet potato is the raw material for strawberries). Furthermore, the furfural content could be 4.3 mg / L in the present invention 1.

  In the same manner as in Example 1, steamed sweet potato was used as a hanging raw material, and roasted sweet potato was used as a raw material for potato shochu. The yield rate was 15%, 25% and 30%. The sweet potato varieties were Kintoki potatoes, and the roasting conditions were 270 ° C. and 80 seconds.

  The fermented soybean cake was subjected to atmospheric distillation (single-distilled cut alcohol content: 10 v / v%) using a single-type distiller according to a conventional method, and the obtained distillate was subjected to cooling filtration to divide the alcohol content into 25 v / v%. Water was obtained to obtain a potato shochu using only the potato as a raw material. A sensory evaluation test was conducted by 10 panelists. It is evaluated by a three-point method (1: good, 2: normal, 3: bad). From the average value of sensory evaluation by each panel, 1.0 to 1.5 is ◎, and 1.5 to 2.0 is ◯ , More than 2.0 to 2.5 are indicated by Δ, and more than 2.5 to 3.0 are indicated by ×. Analytical value of low boiling point aroma components of the obtained potato shochu (head space gas chromatography method, alcohol content 25 v / v% converted value), farnesol analytical value (GC-MS method, alcohol content 25 v / v% converted value) Table 13 shows the sensory evaluation results. The analysis of furfural was carried out in the same manner as in Example 1.

  From Table 13, by changing the koji ratio using roasted sweet potato as the koji raw material, the isoamyl alcohol content is 730.0 mg / L in the present invention 2 (15% kaki ratio), and the present invention 3 (25% kaki ratio). ) Is 711.6 mg / L, the present invention 4 (30% yield) is 705.5 mg / L, and the isoamyl acetate content is 16.5 mg / l in present invention 2 (15% yield). L, it was 15.1 mg / L in the present invention 3 (Samurai rate 25%), and 14.5 mg / L in the present invention 4 (Samurai rate 30%). In any case, the isoamyl alcohol content can be 650 mg / L or more, the isoamyl acetate content can be 10.8 mg / L or more, the flavor is well balanced, and the sweet aroma of sweet potato is drawn out or made to stand out. I was able to. The farnesol content is 293.1 μg / L in the present invention 2 (15% yield), 321.7 μg / L in the present invention 3 (25% yield), and 289.2 μg / L in the present invention 4 (30% yield). L, especially at a salmon ratio of 15 to 25%, the balance of flavor was very good, there was a natural sweet potato flavor, and the sweet scent of sweet potato stood out. Furthermore, all the furfural content could be 4.8 mg / L or less, and the high quality whole quantity potato shochu which did not make an unpleasant fragrance felt could be obtained.

  The potato shochu of the present invention is a high-quality potato shochu having 100% potato as a raw material, having a natural potato flavor, and distinctive characteristics of the potato as a raw material. Using only potatoes as a raw material for potato shochu and potato, using dry heat-treated potatoes as at least a part of the raw materials, highlighting the sweet scent of sweet potatoes, and potato shochu with a good flavor derived from potatoes Therefore, the present invention is an excellent potato shochu and a method for producing the same.

Claims (7)

  A shochu using only potatoes as a raw material for potato shochu and potato, and using heat-treated potatoes as at least a part of the raw material, and having an isoamyl alcohol content of 650 mg / L or more Shochu.   A shochu made using only potatoes as a raw material for potato shochu and potato, and using heat-treated potatoes as at least a part of the raw material, characterized in that the isoamyl acetate content is more than 10.2 mg / L. Imo shochu to do.   A shochu made using only potatoes as a raw material for potato shochu and potato, using dry heat-treated potatoes as at least a part of the raw material, and has an isoamyl alcohol content of 650 mg / L or more and an isoamyl acetate content. Potato shochu, characterized in that is more than 7.2 mg / L.   A shochu made of potato shochu using only potatoes as a raw material for potato shochu and potato, using dry heat-treated potato as at least a part of the raw material, and having a farnesol content of 260 μg / L or more .   The potato shochu according to any one of claims 1 to 4, wherein the cocoon raw material is a dry heat-treated potato.   The potato shochu according to claim 5, wherein the temperature of the dry heat treatment is 120 to 400 ° C.   In a method for producing potato shochu obtained by saccharifying and brewing raw materials using only potatoes as a raw material for potato shochu and potato raw materials and using dry heat-treated potatoes as at least a part of the raw materials, It is made into 5% or more and less than 50%, The manufacturing method of the potato shochu of any one of Claims 1-6 characterized by the above-mentioned.