JP2009207377A - Shochu (japanese white distilled liquor) wholly made from sweet potato and method for producing the same - Google Patents
Shochu (japanese white distilled liquor) wholly made from sweet potato and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、イモ類のみを原料とし、麹原料に含水量低減処理したイモ類を用いる、イモ類由来の香味良好な風味を有し、香味の増強された全量イモ焼酎及びその製造方法に関する。 The present invention relates to a total amount of potato shochu having an enhanced flavor derived from potatoes and a method for producing the same, using only potatoes as raw materials, and using potatoes whose moisture content has been reduced as raw materials for strawberries.
イモ類とは、植物の地下茎又は根部の発達したものを総称していうが、これにはサツマイモ（甘藷）、ジャガイモ、キャッサバ、ヤマノイモ、サトイモ、コンニャク、カシュウイモ、チョロギイモ、ハスイモ、ガガイモ等が含まれる。この中でサツマイモを例にとると、サツマイモの用途は、焼いたり、蒸したり、煮て食するほか、ヨウカン、あん、せんべい、アメ、デンプンの原料に使われ、また、酒類、アルコールの原料ともなる。 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.
サツマイモを原料とする酒類の製造方法として以下の方法がある。甘藷を洗浄して大形のものは輪切りとなし、小形のものはそのまま１５０〜２００℃の乾熱器若しくはパン焼器中で１〜１．５時間焼き、焼酎の掛原料として使用することが知られている（非特許文献１）。また、洗浄済みの生サツマイモを１００〜４００℃の熱風とセラミック焼結体より放射される遠赤外線とで９０〜１２０分焙煎処理した後、粉砕機で粉末状のサツマイモとなし、アルコール飲料にすることが知られている（特許文献１）。収穫した生甘藷を采の目状の如き適当な大きさに細刻し、これに７０〜１００℃の熱風を吹き付けて貯蔵に耐え得る無蒸煮状態の乾燥甘藷原料を粉砕処理して、水と一緒に一次醪中に仕込んでアルコール発酵させるようにした甘藷を原料とした酒類の製造方法も知られている（特許文献２）。更に、さつまいもを小立方体（例えば３〜７ｍｍ角）に裁断後、蒸煮器やエクストルーダでアルファ化し、次いで乾燥させる飲食物製造用さつまいも原料の製造方法が知られ、掛原料として用いて本格いも焼酎製品を得ている（特許文献３）。そして、イモ類を裁断し、裁断物となし、焙炒処理してなる焙炒イモ類、焙炒イモ類麹、及びそれらを用いる酒類の製造方法が知られている（特許文献４）。特許文献４では、焙炒イモ類を掛原料及び／又は麹原料として用いることにより、軽快できれいな酒質とすることができると記載されている。 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). The harvested raw sweet potatoes are chopped into an appropriate size such as the shape of a rice cake, and hot air of 70-100 ° C. is blown onto this to crush the uncooked dried sweet potato raw material, There is also known a method for producing alcoholic beverages using sweet potato as a raw material, which is mixed in a primary koji and fermented with alcohol (Patent Document 2). Furthermore, a method for producing raw materials for sweet potatoes for producing foods and drinks that are cut into small cubes (for example, 3 to 7 mm square), then alphalated with a steamer or an extruder, and then dried is used as a hanging raw material. (Patent Document 3). And the manufacturing method of the roasted potatoes and roasted potato potatoes which cut and cut the potatoes and make a cut thing, and uses them is known (patent document 4). In Patent Document 4, it is described that roasted potatoes can be made light and clean by using roasted potatoes as a hanging material and / or koji material.
サツマイモを麹原料とする酒類の製造方法として以下の方法がある。生イモを洗浄後ミンチ状に細刻し、次いでこれを１００℃の温度下で熱風乾燥させて得た乾燥イモを麹基質とし、３０〜５０％の含水状態で麹菌を散布し培養してイモ麹を得、これを用いてイモ焼酎を製造することが知られている（特許文献５）。また、イモ類を粉体化し、この粉体を原料とし、所定量の水を添加して、機械式ミキサーにより均一に混合し、アルファ化処理した後、麹菌を培養した粉体麹の製造方法、並びにその粉体麹を用いたイモ焼酎等の飲食品が知られている（特許文献６）。更に、培養原料として表面が外皮で覆われた芋類を含む液体培地で麹菌を培養することにより得られた芋液体麹を用いる純芋焼酎の製造方法が知られている（特許文献７）。 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 them (Patent Document 5). 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 6). Furthermore, a method for producing pure koji shochu using a koji liquid koji obtained by culturing koji molds in a liquid medium containing koji with the surface covered with an outer skin as a culture raw material is known (Patent Document 7).
このように、サツマイモを含むイモ類を原料とする酒類の製造方法について、いろいろと検討され、また、原料が全量イモであると謳われているイモ焼酎もいくつか市販されてはいるものの、イモ類のみを原料とするイモ焼酎で、より一層、原料であるイモ類の特徴を感じさせる、香味の増強された全量イモ焼酎の開発が望まれていた。 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 potato shochus that are said to be made entirely of potato. There has been a demand for the development of a full-bodied potato shochu with an enhanced flavor that makes you feel the characteristics of potatoes that are raw materials.
本発明の目的は、上記従来技術にかんがみ、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いて、イモ類由来の香味良好な風味を有し、香味の増強された全量イモ焼酎及びその製造方法を提供することにある。独特なイモ臭があるイモ焼酎において、多様化する嗜好に対応し、万人から支持される全量イモ焼酎を提供することにある。 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 potatoes, and to use potatoes that have been treated to reduce the water content of the potato material, thereby providing a flavor with good flavor derived from potatoes. It is to provide a whole amount potato shochu having enhanced flavor and a method for producing the same. 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.
本発明を概説すれば、本発明の第１の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、イソアミルアルコール含量が６５０ｍｇ／Ｌ以上である香味の増強された全量イモ焼酎に関する。本発明の第２の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、酢酸イソアミル含量が１０．２ｍｇ／Ｌ超である香味の増強された全量イモ焼酎に関する。本発明の第３の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、イソアミルアルコール含量が６５０ｍｇ／Ｌ以上であり、かつ、酢酸イソアミル含量が７．２ｍｇ／Ｌ超である香味の増強された全量イモ焼酎に関する。本発明の第４の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、リナロール含量が６０μｇ／Ｌ以上である香味の増強された全量イモ焼酎に関する。本発明の第５の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、ファルネソール含量が２００μｇ／Ｌ以上であるイモ焼酎に関する。本発明の第６の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、リナロール含量が６０μｇ／Ｌ以上であり、かつ、ファルネソール含量が２００μｇ／Ｌ以上である香味の増強された全量イモ焼酎に関する。本発明の第７の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、イソアミルアルコール含量が６５０ｍｇ／Ｌ以上、酢酸イソアミル含量が７．２ｍｇ／Ｌ超、リナロール含量が６０μｇ／Ｌ以上、ファルネソール含量が２００μｇ／Ｌ以上である香味の増強された全量イモ焼酎に関する。本発明の第８の発明は、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、含水量低減処理したイモ類を製麹してなる含水量低減処理イモ類麹を麹として用いる第１〜第７のいずれかの発明の香味の増強された全量イモ焼酎に関する。本発明の第９の発明は、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、乾熱処理した乾熱処理イモ類を吸水させ、蒸きょうした後、製麹してなる乾熱処理イモ類麹を麹として用いる第１〜第７のいずれかの発明の香味の増強された全量イモ焼酎に関する。本発明の第１０の発明は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に乾熱処理イモ類を用いて、原料を糖化及び醸造することにより得られるイモ焼酎を製造する方法において、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、含水量低減処理したイモ類を吸水させ、蒸きょうした後、製麹してなる含水量低減処理イモ類麹を麹として用い、掛原料として蒸しイモ類及び／又は含水量低減処理イモ類を用いる香味の増強された全量イモ焼酎の製造方法に関する。 Briefly describing the present invention, the first invention of the present invention is a shochu made by using a potato that has been subjected to a moisture content reduction treatment on a koji raw material, using only potatoes as a potato shochu raw material and a koji raw material. The present invention relates to a full-bodied potato shochu with an enhanced flavor having an isoamyl alcohol content of 650 mg / L or more. A second invention of the present invention is a shochu made of potato using only potatoes as a hanging potato shochu raw material and potato raw material, and using potatoes whose water content is reduced in the potato raw material, and has an isoamyl acetate content of 10.2 mg. This relates to a full-bodied potato shochu with a flavor that is greater than / L. A third invention of the present invention is a shochu made by using potato only as potato shochu raw material and potato raw material, and using potatoes whose water content is reduced in the potato raw material, and has an isoamyl alcohol content of 650 mg / L. This relates to a full-bodied potato shochu with enhanced flavor, which has an isoamyl acetate content of over 7.2 mg / L. A fourth invention of the present invention is a shochu made by using only potatoes as a hanging raw material for potato shochu and potato raw material, and using potatoes whose water content has been reduced in the raw material, and the linalool content is 60 μg / L or more. It is related to a full-bodied potato shochu with enhanced flavor. A fifth invention of the present invention is a shochu made by using only potatoes as a hanging raw material for potato shochu and potato raw material, and using potatoes whose water content has been reduced in the raw material, and has a farnesol content of 200 μg / L or more. It is related to potato shochu. A sixth invention of the present invention is a shochu made by using potato only as potato shochu raw material and potato raw material, and using potatoes whose water content has been reduced in the potato raw material, and the linalool content is 60 μg / L or more. And a flavor-enhanced total amount of potato shochu having a farnesol content of 200 μg / L or more. The seventh invention of the present invention is a shochu made from potatoes using only potatoes as a raw material for potato shochu and potatoes, and using potatoes whose water content has been reduced in the potatoes, and has an isoamyl alcohol content of 650 mg / L. The present invention relates to a potato shochu with an enhanced flavor having an isoamyl acetate content of more than 7.2 mg / L, a linalool content of 60 μg / L or more, and a farnesol content of 200 μg / L or more. The eighth invention of the present invention is a moisture content-reducing treated tuber made by cutting potatoes so as to pass through 1 to 10 mm of a sieve, forming a cut product, and producing a potato having a reduced moisture content. The present invention relates to a full-bodied potato shochu with enhanced flavor according to any one of the first to seventh inventions. According to a ninth aspect of the present invention, potatoes are cut so as to pass through 1 to 10 mm, and the dried heat-treated potatoes are water-absorbed and steamed, and then made into a koji. The present invention relates to a full-bodied potato shochu with enhanced flavor according to any one of the first to seventh inventions, wherein the dried heat-treated potato potato is used as a cocoon. The tenth invention of the present invention produces 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 the raw material for potato. In the method, the potatoes are cut so as to pass through 1 to 10 mm, and the potatoes are cut to absorb the water content-reduced potatoes. The present invention relates to a method for producing a full-bodied potato shochu with enhanced flavor, using steamed potatoes and / or water content-reduced potatoes as a hanging raw material.
本発明者らは、イモ類のみを原料とし、麹原料に含水量低減処理したイモ類を用い、これまでのイモ焼酎と比べて、より一層、原料であるイモ類の特徴を感じさせる全量イモ焼酎を提供すべく、鋭意検討を行った。その結果、麹原料としての含水量低減処理イモ類を限定吸水して蒸きょうするという工夫をし、イソアミルアルコール含量、酢酸イソアミル含量、リナロール含量、ファルネソール含量、あるいはそれらの組合せの含量を特定の値以上及び／又は特定の値超とすることによって、イモ類由来の香味良好な風味を有し、香味の増強された全量イモ焼酎が得られることを見出した。すなわち、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いるイモ焼酎であって、原料であるイモ類の特徴が際立った酒質の全量イモ焼酎を得ることができ、本発明を完成させた。 The present inventors use only potatoes as raw materials, and use potatoes that have been treated to reduce the water content of the potato raw material. Compared with conventional potato shochu, the total amount of potatoes that makes them feel the characteristics of the potatoes that are the raw materials. In order to provide shochu, we conducted an intensive study. As a result, the water content-reducing treated potatoes as raw materials for koji are limited to water absorption and steamed, and the isoamyl alcohol content, isoamyl acetate content, linalool content, farnesol content, or a combination of these are specified values. It has been found that by setting the above and / or more than a specific value, a total amount of potato shochu having a good flavor derived from potatoes and an enhanced flavor can be obtained. That is, potato shochu that uses only potatoes as the raw material for potato shochu and potato raw material, and uses potatoes whose water content has been reduced in the potato raw material, and the total amount of liquor with a distinctive characteristic of the raw potatoes Shochu was obtained and the present invention was completed.
本発明のイモ焼酎は、原料が１００％イモ類であり、自然なイモ類の風味があり、原料であるイモ類の特徴が際立った酒質の全量イモ焼酎である。更に、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いて、原料を糖化及び醸造することにより得られるイモ焼酎を製造する方法において、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、含水量低減処理したイモ類を吸水させ、蒸きょうした後、製麹してなる含水量低減処理イモ類麹を麹として用い、掛原料として蒸しイモ類及び／又は含水量低減処理イモ類を用いることにより、香味の増強された全量イモ焼酎を得ることができる。 The potato shochu of the present invention is a 100% potato shochu raw material, has a natural potato flavor, and is a full-bodied potato shochu with a distinctive characteristic of the starting potato. Furthermore, in a method for producing potato shochu obtained by saccharifying and brewing a raw material using only potatoes as a hanging raw material for potato shochu and potato raw material, and using potatoes whose water content is reduced in the raw material, Cut the potatoes so that they pass through 1 to 10 mm, make a cut product, absorb the moisture content-reduced potatoes, steam, and then steam the potatoes to reduce the moisture content. By using steamed potatoes and / or moisture content-reduced potatoes as a hanging raw material, it is possible to obtain a whole amount potato shochu with enhanced flavor.
以下、本発明を具体的に説明する。
本発明でいうイモ類とは、植物の地下茎又は根部の発達したものを総称したイモ類であり、サツマイモ（甘藷）、ジャガイモ、キャッサバ、ヤマノイモ、サトイモ、コンニャク、カシュウイモ、チョロギイモ、ハスイモ、ガガイモ等が挙げられる。また、多くの品種も知られているが、品種には限定されない。更に、イモ類の皮の剥皮の有無は問わない。生イモ類は、水分含量が多く、長期保存には耐えないので、収穫後速やかに使用することが好ましいが、本発明でいうイモ類とは、凍結保存等をしたものも含む。また、生イモ類は、必要に応じて、処理して水分を減少させたものでもよく、処理加工（浸漬、温水浸漬等）したものであってもよく、特に限定はないが、作業、エネルギー面からは生イモ類が好適である。
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 the potatoes are peeled or not. Since raw potatoes have a high water content and cannot withstand long-term storage, 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.
本発明に用いる掛原料としてのイモ類の形態は限定されず、そのままあるいは粉状でもよい。掛原料としては、蒸しサツマイモが特に好ましい。サツマイモの品種に限定はないが、通常イモ焼酎の原料として用いられている黄金千貫、ベニサツマ、ベニアズマ、ベニハヤト、ジョイホワイト、シロユタカ、金時イモ、ムラサキイモ等が挙げられる。麹原料は、前記した掛原料と同様、サツマイモを用いる場合には、サツマイモの品種に限定はない。麹原料としては、含水量低減処理したイモ類を用いる。本発明では、イモ類に含まれる水分の百分率を含水量と定義する。含水量低減処理する前にフルイ目１〜１０ｍｍを通過するように裁断し、裁断物となし、含水量低減処理したイモ類を製麹すればよい。含水量低減処理の一例として乾熱処理が挙げられる。乾熱処理には、焙炒法等の乾燥熱風による直接加熱法、熱源から隔壁を通して加熱する間接加熱法等がある。直接加熱法の一例としては気流乾燥、噴霧乾燥が、間接加熱法の一例としてはドラム乾燥が挙げられる。なお、本発明の含水量低減処理には、通常の蒸気による蒸きょう処理以外で、原料水分が減少する処理も含み、例えば、乾き飽和水蒸気を更に加熱して飽和蒸気温度を超える温度に上昇させた状態の水蒸気である過熱蒸気を用いる過熱蒸気処理によって原料処理を行うこともできる。含水量低減処理に温度は特に限定はない。乾熱処理を行う場合、乾熱処理する条件は、被処理物の種類及び形態や乾熱処理方法により適宜選択され、温度は４０〜４００℃の範囲から、時間は０．１秒〜数十時間の範囲から適宜選択すればよい。温度が４０℃あるいは４０℃より低い温度で乾熱処理する場合は、真空乾燥等を行えばよい。更に、凍結乾燥をすることによっても同等の効果が得られるので、本発明の含水量低減処理に凍結乾燥も含まれる。乾熱処理を例として、乾熱処理イモ類の含水量を極端に低くする場合を説明する。例えば、乾熱処理する温度が６０℃であれば、４、５時間〜１５、１６時間処理することにより、乾熱処理イモ類の含水量を５〜７％とすることができる。焙炒法の乾燥熱風による直接加熱法（以下、焙炒処理と略述する）を用いる場合には、イモ類を、例えばフルイ目１〜１０ｍｍを通過するように裁断し、裁断物となし、焙炒処理すればよい。焙炒処理は、イモ類を高温の熱風で短時間加熱処理をする方法、及びこれと同等の効果を有する加熱処理方法をいう。焙炒処理の温度は１２０〜４００℃の範囲から、時間は数秒〜１０分の範囲から適宜選択すればよい。焦げ臭を発生しない処理条件を選択すればよい。焙炒処理後、低温での乾熱処理を行ってもよい。焙炒イモ類を製麹して焙炒イモ類麹とする調製方法は、特開２００１−９５５２３公報記載の方法を参考にすればよい。含水量低減処理したイモ類を製麹して含水量低減処理イモ類麹とする調製方法についても、後述する限定吸水以外は特開２００１−９５５２３公報記載の方法に準拠して行えばよい。 The form of potatoes as a hanging raw material used in the present invention is not limited, and it 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. Potatoes that have been treated to reduce water content are used as raw materials for straw. In the present invention, the percentage of moisture contained in potatoes is defined as the water content. Prior to the water content reduction treatment, it is cut so as to pass through 1 to 10 mm of sieves, and a cut product is formed, and the potatoes subjected to the water content reduction treatment may be made. An example of the water content reduction treatment is dry heat treatment. 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. The water content reduction process of the present invention includes a process for reducing raw material moisture in addition to the normal steaming process. For example, 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 that is water vapor in a fresh state. The temperature is not particularly limited for the water content reduction treatment. When performing the dry heat treatment, the conditions for the dry heat treatment are appropriately selected depending on the type and form of the object to be treated and the dry heat treatment method, the temperature is in the range of 40 to 400 ° C., and the time is in the range of 0.1 second to several tens of hours. May be selected as appropriate. When dry heat treatment is performed at a temperature of 40 ° C. or lower than 40 ° C., vacuum drying or the like may be performed. Furthermore, since the same effect can be obtained by lyophilization, lyophilization is also included in the water content reduction treatment of the present invention. Taking dry heat treatment as an example, the case where the moisture content of dry heat treated potatoes is extremely reduced will be described. For example, if the temperature for the dry heat treatment is 60 ° C., the moisture content of the dry heat treated potatoes can be 5 to 7% by performing the treatment for 4, 5 to 15 to 16 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. After the roasting process, a dry heat treatment at a low temperature may be performed. A method for preparing roasted potatoes by roasting roasted potatoes may be referred to the method described in JP-A-2001-95523. The method for preparing the potatoes that have been subjected to the water content reduction treatment to obtain the water content reduction treatment potatoes can be performed in accordance with the method described in JP-A-2001-95523, except for the limited water absorption described later.
本発明でいう裁断とは、イモ類の大きさを整えることをいうが、切断、粉砕の方法に限定はない。例えば、手で包丁を用いてカットして１〜１０ｍｍ目のフルイを通過するようにしてもよいし、裁断機のカッター、チョッパー等で切断してサイズを整えてもよい。また、トコロテンに使用する先端にカッターのついた押出し機を使用してもよい。裁断物の形状は、フルイ目１〜１０ｍｍを通過するものであればよい。例えば、立方体、直方体、球状等があるが、特に限定はない。裁断物の一辺の長さは、好ましくは１〜７ｍｍ、より好ましくは３〜５ｍｍである。乾熱処理による焦げやすさ等を勘案して裁断物のサイズを選択すればよい。３ｍｍ×３ｍｍ×５ｍｍ角、３ｍｍ×５ｍｍ×５ｍｍ角、５ｍｍ×５ｍｍ×５ｍｍ角といった裁断物が好適な例として挙げられる。 Cutting in the present invention means adjusting the size of potatoes, but there is no limitation on the cutting and pulverizing methods. For example, it may be cut by hand using a knife and passed through a 1 to 10 mm sieve, or may be cut by a cutter, a chopper, etc. to adjust the size. Moreover, you may use the extruder which attached the cutter to the front-end | tip used for tokoroten. The shape of the cut material only needs to pass through 1 to 10 mm. For example, there are a cube, a rectangular parallelepiped, and a sphere, but there is no particular limitation. The length of one side of the cut material is preferably 1 to 7 mm, more preferably 3 to 5 mm. The size of the cut material may be selected in consideration of the ease of scorching due to the dry heat treatment. A suitable example is a cut product of 3 mm × 3 mm × 5 mm square, 3 mm × 5 mm × 5 mm square, 5 mm × 5 mm × 5 mm square, and the like.
本発明では、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、含水量低減処理したイモ類を製麹してなる含水量低減処理イモ類麹を麹として用いることが特徴であるが、含水量低減処理したイモ類を吸水させ、蒸きょうした後、製麹するのが好ましい。限定吸水というのが、本発明の製造方法の主要部である。含水量低減処理の一例として乾熱処理があるが、乾熱処理のうち、例えば焙炒処理を例にとると、生サツマイモ（含水量６０〜８５％）を焙炒処理後の含水量が２５〜５０％であるように焙炒処理した焙炒処理イモ類を得て、そのまま製麹して焙炒イモ類麹とすることができる（特開２００１−９５５２３公報参照）。本発明では、含水量低減処理したイモ類を吸水させ、蒸きょうした後、製麹することが重要である。吸水は、含水量低減処理したイモ類の含水量が３０〜４０％、香味増強の観点より３５〜４０％となるようにするのが好ましい。乾熱処理の場合、あらかじめ乾熱処理条件を設定して、乾熱処理を行い、乾熱処理イモ類の含水量が３５〜４０％となるようにすることもできるが、焙炒処理以外ではコントロールすることは難しい。焙炒処理を含む乾熱処理、焙炒処理後に低温での乾熱処理を行うこと等により、含水量低減処理したイモ類の含水量を３５％未満、好ましくは３０％未満、より好ましくは１０％以下となるようにして、その後吸水させ、蒸きょうするのが工業的規模での生産を考えると好ましい。蒸きょうは、通常の条件、時間にして４０〜６０分程度行えばよい。なお、含水量１０％以下の含水量低減処理したイモ類を吸水させ、含水量低減処理イモ類の含水量が３０〜４０％となるようにして製麹しても破精廻り、破精込みは認められず、単なる吸水処理では製麹しても意味はない。 In the present invention, potatoes are cut so as to pass through 1 to 10 mm of the sieve, and are used as cuts, and a moisture content-reduced potato culm made by producing potatoes with reduced moisture content is used as a cocoon. However, it is preferable to absorb the potatoes whose moisture content has been reduced and steam them before steaming them. The limited water absorption is the main part of the production method of the present invention. As an example of the moisture content reduction treatment, there is a dry heat treatment. Among the dry heat treatments, for example, when the roasting treatment is taken as an example, the water content after roasting treatment of raw sweet potato (water content 60-85%) is 25-50. %, Roasted potatoes that have been roasted to obtain a roasted potatoes can be obtained by directly koji making (see Japanese Patent Application Laid-Open No. 2001-95523). In the present invention, it is important to absorb the potatoes that have been subjected to the moisture content reduction treatment, steam them, and then make the koji. Water absorption is preferably such that the moisture content of the potatoes subjected to the moisture content reduction treatment is 30 to 40%, and 35 to 40% from the viewpoint of enhancing flavor. In the case of dry heat treatment, dry heat treatment conditions are set in advance and dry heat treatment is performed so that the moisture content of the dry heat treated potatoes can be 35 to 40%. difficult. Dry heat treatment including roasting treatment, by performing dry heat treatment at low temperature after roasting treatment, etc., the moisture content of potatoes subjected to moisture content reduction treatment is less than 35%, preferably less than 30%, more preferably less than 10% In view of production on an industrial scale, it is preferable that water is absorbed and then steamed. Steaming may be performed for about 40 to 60 minutes under normal conditions and time. Even if the potatoes having a moisture content reduced to 10% or less are absorbed, and the moisture content of the moisture content reduced potatoes is reduced to 30 to 40%, the potatoes will be broken and broken. It is not recognized, and there is no point in making a mere water absorption treatment.
本発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用いることが特徴である。麹原料に含水量低減処理したイモ類を用いればよく、掛原料としては、例えば通常の条件で蒸きょうした蒸しイモ類、含水量低減処理した含水量低減処理イモ類を用いることができる。本発明における全量イモ焼酎の製造方法自体は、通常の焼酎の製造方法であれば特に限定はない。焼酎の製造は、原料処理、仕込、発酵（糖化・発酵）、蒸留及び精製工程よりなる。なお、原料処理には、製麹工程、原料液化、液化・糖化工程も含むものとする。通常、焼酎の製造において、一次醪は麹を水と混合して仕込み、酵母を添加して増殖させて得ることができる。次に、得られた一次醪に、イモ類を、例えば蒸きょうし掛原料として添加して二次醪とする。次に得られた二次醪を蒸留することによって高品質の全量イモ焼酎を得ることができる。蒸留方法には特に限定はなく、例えば、連続式蒸留しょうちゅう（甲類焼酎）を得るための連続蒸留法、単式蒸留しょうちゅう（乙類焼酎）を得るための単式蒸留法、また、醪を通常の大気圧下で蒸留する常圧蒸留法、真空ポンプで醪を大気圧より低くして蒸留する減圧蒸留法などがある。イモ類の原料特性が特徴としてよく出るという観点より、常圧蒸留法が好ましいが、きれいな酒質とする場合には減圧蒸留法を用いればよい。 The total amount of potato shochu of the present invention is characterized by using only potatoes as a raw material for potato shochu and a raw material for soot. It is only necessary to use potatoes that have been subjected to a moisture content reduction treatment as the raw material. For example, steamed potatoes that have been steamed under normal conditions or water content reduction treatment potatoes that have been subjected to a moisture content reduction treatment can be used. The production method of the total amount of potato shochu in the present invention is not particularly limited as long as it is a normal production method of 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 whole quantity potato shochu can be obtained by distilling the obtained secondary soot. There are no particular limitations on the distillation method. For example, a continuous distillation method for obtaining a continuous distillation shochu (former shochu), a single distillation method for obtaining a single distillation shochu (Otsu shochu), There are an atmospheric distillation method in which distillation is performed under normal atmospheric pressure, a vacuum distillation method in which soot is distilled at a pressure lower than atmospheric pressure with a vacuum pump, and the like. 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.
本発明の全量イモ焼酎の製造方法において、醪性状の改良や発酵の促進等のために酵素剤の使用は任意であり、動物、植物、微生物由来の酵素剤を用いればよい。添加量は目的とする製造物の種類、原料の種類、特性等に応じて適宜選択すればよい。例えば、焼酎を製造する場合、一次仕込みにペクチナーゼ、セルラーゼを添加すると、やわらかい醪になり、仕込み初期の発酵が非常に旺盛となり、二次仕込みにグルコアミラーゼを添加すると、二次仕込みの発酵が促進されることになる。仕込みの方法に限定はなく、一段（次）仕込み、二段（次）仕込み、三段（次）仕込み、多段（次）仕込み等が可能である。麹歩合は５％以上５０％未満とすればよい。麹歩合が５％未満では、麹の糖化酵素活性が不足することになる。麹歩合が５０％以上では、麹臭に原料であるイモ類の特徴がやや隠れてしまうことになり、また、酸が多くなるので、酸臭が感じられることになる。得られる全量イモ焼酎の香味のバランスの上からは、麹歩合を１５％以上３３％以下とすることが好ましく、より好ましくは１５％以上２５％以下である。なお、焼酎における麹歩合は、掛原料質量に対する麹原料質量の百分率をいい、焼酎における一般的な麹歩合は、米焼酎、麦焼酎では、３０〜５０％、甘藷焼酎では、１６〜２０％（ただし、米麹、麦麹使用）である。本発明では、麹原料として含水量低減処理イモ類を用いる場合は、掛原料質量に対する含水量低減処理イモ類質量の百分率を麹歩合と定義する。 In the method for producing a total amount of potato shochu according to 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 an animal, plant, or microorganism 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. The charging method is not limited, and one-stage (next) charging, two-stage (next) charging, three-stage (next) charging, multi-stage (next) charging, and the like are possible. The yield rate may be 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 balance of the flavor of the total amount of potato shochu to be obtained, the koji ratio is preferably 15% to 33%, more preferably 15% to 25%. 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 the moisture content-reducing treated potato is used as the soot raw material, the percentage of the moisture content-reducing treated potato mass with respect to the hanging raw material mass is defined as the soot percentage.
本発明の第１の発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、イソアミルアルコール含量が６５０ｍｇ／Ｌ以上であることを特徴とする。イソアミルアルコール含量の好適な範囲は６７０〜７３０ｍｇ／Ｌであり、上限値は８５０ｍｇ／Ｌである。イソアミルアルコール含量が高すぎると、原料であるイモ類の特徴が隠れてしまうことになる。 The total amount of potato shochu according to the first aspect 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 potatoes whose water content has been reduced in the potato raw material, and having an isoamyl alcohol content Is 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.
本発明の第２の発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、酢酸イソアミル含量が１０．２ｍｇ／Ｌ超であることを特徴とする。酢酸イソアミル含量の好適な範囲は１０．８〜１６．５ｍｇ／Ｌであり、上限値は２０．０ｍｇ／Ｌである。酢酸イソアミル含量が高すぎると、吟醸香が立ちすぎ、原料であるイモ類の特徴が隠れてしまうことになる。 The total amount of potato shochu according to the second aspect 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 potatoes whose water content has been reduced in the raw material, and having an isoamyl acetate content. Is more than 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.
本発明の第３の発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、イソアミルアルコール含量が６５０ｍｇ／Ｌ以上であり、かつ、酢酸イソアミル含量が７．２ｍｇ／Ｌ超であることを特徴とする。イソアミルアルコール含量の好適な範囲は６７０〜７３０ｍｇ／Ｌであり、かつ、酢酸イソアミル含量の好適な範囲は１０．８〜１６．５ｍｇ／Ｌである。イソアミルアルコール含量の上限値は８５０ｍｇ／Ｌであり、かつ、酢酸イソアミル含量の上限値は２０．０ｍｇ／Ｌである。イソアミルアルコール含量、酢酸イソアミル含量が高すぎると、イモ焼酎の香味のバランスが悪くなる。 The total amount of potato shochu according to the third aspect 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 potatoes whose water content has been reduced in the potato raw material. Is 650 mg / L or more, and the content of isoamyl acetate 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.
本発明の第４の発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、リナロール含量が６０μｇ／Ｌ以上であることを特徴とする。リナロール含量が６０μｇ／Ｌ以上、好ましくは８０μｇ／Ｌ以上、より好ましくは１００μｇ／Ｌ以上であると、花様、柑橘様の香気特徴が付され高品質の全量イモ焼酎となる。リナロール含量の上限値は１，０００μｇ／Ｌである。リナロール含量が高すぎると、化粧料臭くなる。
なお、本発明でいうリナロールとは、分子式Ｃ１０Ｈ１８Ｏで表されるモノテルペンアルコールの一種で、スズラン、ラベンダー、ベルガモット様の芳香を有するものである。
The total amount of potato shochu according to the fourth aspect of the present invention is a shochu made of potato using only potatoes as a raw material for potato shochu and potato raw material, and using potatoes whose water content has been reduced in the raw material. 60 μg / L or more. When the linalool content is 60 μg / L or more, preferably 80 μg / L or more, more preferably 100 μg / L or more, a flower-like and citrus-like aroma characteristic is added and a high-quality whole amount potato shochu is obtained. The upper limit of the linalool content is 1,000 μg / L. If the linalool content is too high, it becomes a cosmetic odor.
Note that the linalool in the present invention, a type of monoterpene alcohol represented by the molecular formula C 10 H 18 O, those having lily of the valley, lavender, aroma bergamot-like.
本発明の第５の発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、ファルネソール含量が２００μｇ／Ｌ以上であることを特徴とする。ファルネソール含量が２００μｇ／Ｌ以上であると、香味のバランスがよくなり、香りもしまり、サツマイモの甘い香りが引立つことになる。ファルネソールは、イモ焼酎に多量に含有していても他の香味成分に影響を与えることもなく、原料であるイモ類の特徴が際立った酒質をもたらすので、ファルネソール含量に特に上限はない。ファルネソール含量３，０００μｇ／Ｌとしたイモ焼酎の香味が良好であることは確認済みである。
なお、本発明でいうファルネソールとは、直鎖セスキテルペンの一種のテルペノイド有機化合物で、バラやレモングラス、シトロネラの精油に含まれそれらの芳香をもたらす成分の一つであり、最も単純なセスキテルペンであるが、多くのより複雑なセスキテルペンの前駆体である。
The total amount of potato shochu according to the fifth aspect 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 potatoes whose water content has been reduced in the raw material, and has a farnesol content. It is 200 μg / L or more. If the farnesol content is 200 μg / L or more, the balance of the flavor is improved, the scent becomes tight, and the sweet scent of sweet potato is enhanced. Farnesol does not affect other flavor components even if contained in a large amount in potato shochu, and the characteristic of potatoes as a raw material brings about a liquor quality, so there is no particular upper limit on the farnesol content. 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, and is one of the components that are contained in essential oils of rose, lemongrass, and citronella to bring about their fragrance, and is the simplest sesquiterpene However, it is a precursor to many more complex sesquiterpenes.
本発明の第６の発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、リナロール含量が６０μｇ／Ｌ以上であり、かつ、ファルネソール含量が２００μｇ／Ｌ以上であることを特徴とする。リナロール含量の好適な範囲は６０〜８００μｇ／Ｌ、好ましくは８０〜８００μｇ／Ｌ、より好ましくは１００〜８００μｇ／Ｌであり、かつ、ファルネソール含量は２００μｇ／Ｌ以上が好適である。リナロールが存在することにより、ファルネソール含量の下限値は２００μｇ／Ｌとなる。ファルネソール含量に特に上限はない。リナロールとファルネソールとが共存することにより、リナロールらしさを醸し出すので、リナロール含量の好適な範囲の上限値は８００μｇ／Ｌと若干低い値となる。リナロール含量が高すぎると、化粧料臭くなるが、リナロールとファルネソールとが共存することにより、香りにしまりが出る、香りに重みが出るといった全体の香気認識に大きく作用し、香味の増強された全量イモ焼酎とすることができる。 The total amount of potato shochu according to the sixth aspect 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 potatoes whose water content has been reduced in the potato raw material. 60 μg / L or more and the farnesol content is 200 μg / L or more. The preferred range of linalool content is 60 to 800 μg / L, preferably 80 to 800 μg / L, more preferably 100 to 800 μg / L, and the farnesol content is preferably 200 μg / L or more. Due to the presence of linalool, the lower limit of the farnesol content is 200 μg / L. There is no particular upper limit to the farnesol content. The coexistence of linalool and farnesol brings out the character of linalool, so the upper limit of the preferred range of linalool content is a slightly low value of 800 μg / L. If the linalool content is too high, it will become a cosmetic odor, but the coexistence of linalool and farnesol will greatly affect the overall fragrance recognition, such as squeezing the scent and weighting the scent, and the total amount with enhanced flavor It can be potato shochu.
本発明の第７の発明の全量イモ焼酎は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いてなる焼酎であって、イソアミルアルコール含量が６５０ｍｇ／Ｌ以上、酢酸イソアミル含量が７．２ｍｇ／Ｌ超、リナロール含量が６０μｇ／Ｌ以上、ファルネソール含量が２００μｇ／Ｌ以上であることを特徴とする。イソアミルアルコール含量の好適な範囲は６７０〜７３０ｍｇ／Ｌ、酢酸イソアミル含量の好適な範囲は１０．８〜１６．５ｍｇ／Ｌ、リナロール含量の好適な範囲は６０〜８００μｇ／Ｌ、好ましくは８０〜８００μｇ／Ｌ、より好ましくは１００〜８００μｇ／Ｌ、ファルネソール含量は２００μｇ／Ｌ以上が好適である。イソアミルアルコール含量の上限値は８５０ｍｇ／Ｌ、酢酸イソアミル含量の上限値は２０．０ｍｇ／Ｌ、リナロール含量の上限値は８００μｇ／Ｌであり、ファルネソール含量に特に上限はない。イソアミルアルコール含量、酢酸イソアミル含量が高すぎると、イモ焼酎の香味のバランスが悪くなり、リナロール含量が高すぎると、化粧料臭くなる。 The total amount of potato shochu according to the seventh aspect 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 potatoes whose water content has been reduced in the potato raw material, with an isoamyl alcohol content. Is 650 mg / L or more, isoamyl acetate content is more than 7.2 mg / L, linalool content is 60 μg / L or more, and farnesol content is 200 μg / L or more. The preferred range of isoamyl alcohol content is 670-730 mg / L, the preferred range of isoamyl acetate content is 10.8-16.5 mg / L, the preferred range of linalool content is 60-800 μg / L, preferably 80-800 μg / L, more preferably 100 to 800 μg / L, and the farnesol content is preferably 200 μg / L or more. The upper limit of the isoamyl alcohol content is 850 mg / L, the upper limit of the isoamyl acetate content is 20.0 mg / L, and the upper limit of the linalool content is 800 μg / L. There is no particular upper limit to the farnesol content. If the isoamyl alcohol content and the isoamyl acetate content are too high, the flavor balance of the potato shochu will deteriorate, and if the linalool content is too high, a cosmetic odor will result.
本発明の第８の発明の全量イモ焼酎は、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、含水量低減処理したイモ類を製麹してなる含水量低減処理イモ類麹を麹として用いることを特徴とする。より好ましくは、本発明の第９の発明の全量イモ焼酎であり、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、含水量低減処理したイモ類を吸水させ、蒸きょうした後、製麹してなる含水量低減処理イモ類麹を麹として用いることを特徴とする。 The total amount of potato shochu according to the eighth aspect of the present invention is obtained by cutting potatoes so as to pass through 1 to 10 mm of a sieve, and forming a cut product, and reducing the water content by producing potatoes that have been subjected to a reduced water content. It is characterized by using treated tubers as cocoons. More preferably, the total amount of potato shochu of the ninth invention of the present invention, cutting the potatoes so as to pass through the 1-10 mm screen, making a cut product, water-absorbing the potatoes reduced in water content, It is characterized by using a water content-reducing treated potato koji produced by koji after steaming.
本発明の第１０の発明の全量イモ焼酎の製造方法は、イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いて、原料を糖化及び醸造することにより得られるイモ焼酎を製造する方法において、フルイ目１〜１０ｍｍを通過するようにイモ類を裁断し、裁断物となし、含水量低減処理したイモ類を吸水させ、蒸きょうした後、製麹してなる含水量低減処理イモ類麹を麹として用い、掛原料として蒸しイモ類及び／又は含水量低減処理イモ類を用いることを特徴とする。 The method for producing a total amount of potato shochu according to the tenth aspect of the present invention is a method for saccharifying and brewing a raw material by using only potatoes as a hanging raw material for potato shochu and potato raw material, In the method of producing the potato shochu obtained by cutting the potatoes so as to pass through the 1-10 mm screen, make a cut product, absorb the water content reduced potatoes, steam, The water content-reducing treated potato cakes made from koji are used as firewood, and steamed potatoes and / or water content-reducing treated potatoes are used as the hanging raw material.
イソアミルアルコール含量、酢酸イソアミル含量、ファルネソール含量、あるいはそれらの組合せの含量を特定の値以上及び／又は特定の値超とすることによって、自然なイモ類の甘い風味がありながらも、原料であるイモ類の特徴が際立った酒質の全量イモ焼酎を得ることができることについては、特願２００７−２７８４７２号において詳細に検討しているが、更に加えてリナロール含量をも特定の値以上とすることができる。 By setting the content of isoamyl alcohol, isoamyl acetate content, farnesol content, or a combination thereof above a specific value and / or above a specific value, the natural potato has a sweet flavor, but the raw potato Although it has been examined in detail in Japanese Patent Application No. 2007-278472 that it is possible to obtain a total amount of sake potato shochu with distinctive characteristics of liquor, the linalool content may be more than a specific value. it can.
本発明において、モノテルペンアルコールであるリナロールとセスキテルペンであるファルネソールについては、ＧＣ−ＭＳ法により定量する。これまでテルペンアルコール類の定量は、坂本ら（農化、第６７巻、第４号、第６８５頁、１９９３年）のポラパックＱカラム濃縮法により行われることが多かったが、カラムへの成分の吸着、溶出及び濃縮操作に由来する誤差が多いため、ＰＤＭＳ（ポリジメチルシロキサン）相への分配を利用したＳＢＳＥを適用した。ＳＢＳＥとは、スター−バー ソープティブ エキストラクション（Ｓｔｉｒ−ｂａｒ ｓｏｒｐｔｉｖｅ ｅｘｔｒａｃｔｉｏｎ）のことである。ＳＢＳＥを適用することにより、分析精度が向上し、なおかつ直接定量することができる。分析条件は以下のとおりである。シクロヘキサノール／エタノール溶液を内部標準として加えた溶液から、ＰＤＭＳをコートしたスターラーバー ツイスター（ＴｗｉｓｔｅｒＴＭ）〔ゲステル（ＧＥＲＳＴＥＬ）社製〕を使用し、リナロール、ファルネソールといった香気成分を抽出する。抽出条件はかくはん（室温、１時間）とする。更に、スターラーバーに抽出した香気成分を熱脱着させた後、ガスクロマトグラフ アジレント（Ａｇｉｌｅｎｔ）６８９０Ｎ〔横河アナリティカルシステムズ（株）製〕に導入し、常法により分離後、質量選択型検出器 アジレント（Ａｇｉｌｅｎｔ）５９７３〔横河アナリティカルシステムズ（株）製〕で検出し、クロマトグラムを得る。リナロール〔東京化成工業（株）製〕、ファルネソールの標準試薬を用い、内部標準法を適用した定量計算により定量値を求める。ファルネソールには、トランス，トランス−ファルネソール〔シグマ アルドリッチ ジャパン（株）製〕を用いる。 In the present invention, linalool, which is a monoterpene alcohol, and farnesol, which is a sesquiterpene, are quantified by a GC-MS method. Until now, terpene alcohols were often quantified by the Polapack Q column concentration method of Sakamoto et al. (Agricultural Chemistry, Vol. 67, No. 4, pp. 685, 1993). Since there are many errors due to adsorption, elution and concentration operations, SBSE utilizing distribution to PDMS (polydimethylsiloxane) phase was applied. SBSE stands for Star-Bar Sorbent Extraction. By applying SBSE, the analysis accuracy can be improved and the quantity can be directly quantified. The analysis conditions are as follows. Cyclohexanol / ethanol solution from the solution was added as an internal standard, using a stirrer bar twister coated with PDMS (Twister TM) [GERSTEL (GERSTEL) Co. Ltd.], extracts linalool, aroma components such as farnesol. The extraction conditions are stirring (room temperature, 1 hour). Furthermore, after the aromatic component extracted to the stirrer bar was thermally desorbed, it was introduced into Gas Chromatograph Agilent 6890N (manufactured by Yokogawa Analytical Systems Co., Ltd.), separated by a conventional method, and then a mass selective detector Agilent (Agilent) 5973 (manufactured by Yokogawa Analytical Systems Co., Ltd.) to obtain a chromatogram. A quantitative value is obtained by quantitative calculation using an internal standard method using a standard reagent of linalool (manufactured by Tokyo Chemical Industry Co., Ltd.) and farnesol. For farnesol, trans, trans-farnesol [manufactured by Sigma Aldrich Japan Co., Ltd.] is used.
本発明によれば、イモ焼酎の掛原料及び麹原料としてイモ類のみを用いて全量イモ焼酎を製造する際に、麹原料に含水量低減処理イモ類を用いる、更に、麹原料としての含水量低減処理したイモ類を限定吸水して蒸きょうするという工夫をし、イソアミルアルコール含量、酢酸イソアミル含量、リナロール含量、ファルネソール含量、あるいはそれらの組合せの含量を特定の値以上及び／又は特定の値超とすることによって、自然なイモ類の甘い風味がありながらも、原料であるイモ類の特徴が際立った酒質で、イモ類由来の香味良好な風味を有し、香味の増強された全量イモ焼酎を得ることができる。 According to the present invention, when producing a full amount of potato shochu using only potatoes as a raw material for potato shochu and potato raw material, the moisture content reducing treated potatoes are used as the potato raw material, and the water content as the raw material of potato The idea is to steam the reduced-treated potatoes with limited water absorption, and the content of isoamyl alcohol content, isoamyl acetate content, linalool content, farnesol content, or a combination thereof exceeds a specific value and / or exceeds a specific value. With the sweet taste of natural potatoes, the quality of the potatoes that are the raw materials is distinctive, the flavor of the potatoes is good, and the total amount of potatoes with enhanced flavor Shochu can be obtained.
以下、実施例によって本発明を更に具体的に説明するが、本発明がこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
含水量低減処理として乾熱処理を採用し、乾熱処理サツマイモ麹を検討した。生サツマイモ（黄金千貫）を洗浄後、両端と病根部を切除し、３ｍｍ×５ｍｍ×５ｍｍ角に裁断し、裁断物を調製した。該裁断物を乾燥機で６０℃、１５時間乾熱処理し、乾熱処理サツマイモを得た。得られた乾熱処理サツマイモの含水量は６．１％であった。同様に、焙炒機で２６０℃、９０秒の条件で焙炒処理し、焙炒サツマイモを得た。得られた焙炒サツマイモの含水率は３６．６％であった。乾熱処理サツマイモを焙炒サツマイモと同じ含水率となるように限定吸水し、６０分間蒸きょうした。蒸きょう後の含水率は３９．０％であった。吸水、蒸きょうした乾熱処理サツマイモ、焙炒サツマイモをそれぞれ放冷後、市販の焼酎用白麹を接種し、製麹〔前半３０時間は高温経過（３８〜４０℃）、後半１５時間は低温経過（３３〜３５℃）〕して乾熱処理サツマイモ麹、焙炒サツマイモ麹を得た。乾熱処理サツマイモ麹、焙炒サツマイモ麹ともに、破精廻り、破精込みは良好であった。製麹後の酸度、酵素力価（α−アミラーゼ、グルコアミラーゼ、β−グルコシダーゼ）を測定した。なお、酸度、グルコアミラーゼ力価は第四回改正国税庁所定分析法注解により、α−アミラーゼ力価はα−アミラーゼ測定キット〔キッコーマン（株）製〕を用いて第四回改正国税庁所定分析法注解の力価に換算し、β−グルコシダーゼ力価は太田らの方法〔日本醸造協会誌、第８６巻、第７号、第５３６〜５３９頁、１９９１年〕により測定した。分析結果を表１に示す。 Dry heat treatment was adopted as a moisture content reduction treatment, and dry heat treated sweet potato koji was studied. After washing the raw sweet potato (Golden Senuki), both ends and the root of the disease were excised and cut into 3 mm × 5 mm × 5 mm squares to prepare cut products. The cut product was subjected to a dry heat treatment at 60 ° C. for 15 hours with a dryer to obtain a dry heat-treated sweet potato. The water content of the obtained dry heat-treated sweet potato was 6.1%. Similarly, it was roasted at 260 ° C. for 90 seconds with a roaster to obtain roasted sweet potatoes. The water content of the obtained roasted sweet potato was 36.6%. The dry heat-treated sweet potato was subjected to limited water absorption so as to have the same water content as the roasted sweet potato and steamed for 60 minutes. The water content after steaming was 39.0%. Water-absorbed and steamed dry heat-treated sweet potatoes and roasted sweet potatoes are each allowed to cool, then inoculated with a commercially available white rice cake for shochu, and koji making (the first 30 hours are hot (38-40 ° C), the latter 15 hours are cold) (33 to 35 ° C.)] to obtain dry heat-treated sweet potato koji and roasted sweet potato koji. Both the dry heat-treated sweet potato cake and the roasted sweet potato meal had good breakage and breakage. Acidity and enzyme titer (α-amylase, glucoamylase, β-glucosidase) after the koji making were measured. Note that the acidity and glucoamylase titer were commented on by the 4th revised National Tax Agency, and the α-amylase titer was obtained by using the α-amylase assay kit [Kikkoman Co., Ltd.]. The β-glucosidase titer was measured by the method of Ota et al. [Japan Brewing Association Journal, Vol. 86, No. 7, pp. 536-539, 1991]. The analysis results are shown in Table 1.
表１より、乾熱処理サツマイモを吸水、蒸きょうした乾熱処理サツマイモ麹は、焙炒サツマイモをそのまま製麹して得られた焙炒サツマイモ麹と比較して、α−アミラーゼ力価、グルコアミラーゼ力価はやや低いものの、β−グルコシダーゼ力価は高かった。乾熱処理サツマイモ麹は、焙炒サツマイモ麹と遜色なく、全量イモ焼酎の製造に使用できる可能性があることがわかった。 From Table 1, the dry heat-treated sweet potato cake obtained by absorbing and steaming the dry heat-treated sweet potato is compared with the roasted sweet potato cake obtained by directly smelting the roasted sweet potato, and the α-amylase titer and the glucoamylase titer. Although somewhat low, the β-glucosidase titer was high. It was found that the dry heat-treated sweet potato koji was inferior to the roasted sweet potato koji, and could be used for the production of the whole amount of potato shochu.
含水量低減処理として乾熱処理を採用し、掛原料として蒸しサツマイモ、麹原料として乾熱処理サツマイモを用いる全量イモ焼酎の製造を行った。対照は、麹原料として焙炒サツマイモを用いた。仕込配合を表２に示す。麹歩合は３０％となる。 A dry heat treatment was adopted as a moisture content reduction treatment, and steamed sweet potato was used as a hanging raw material, and a whole amount of potato shochu using dry heat treated sweet potato as a raw material was produced. As a control, roasted sweet potato was used as a koji raw material. The charging composition is shown in Table 2. The yield rate is 30%.
蒸しサツマイモは、生サツマイモ（黄金千貫）を洗浄後、両端と病根部を切除し、５０分間蒸きょうした。乾熱処理サツマイモは、生サツマイモ（黄金千貫）を洗浄後、両端と病根部を切除し、３ｍｍ×５ｍｍ×５ｍｍ角に裁断し、裁断物を調製した。該裁断物を乾燥機で５５℃、１８時間乾熱処理し、乾熱処理サツマイモを得た。同様に、焙炒機で２７０℃、８０秒の条件で焙炒処理し、焙炒サツマイモを得た。乾熱処理サツマイモを焙炒処理サツマイモと同じ含水率となるように限定吸水し、６０分間蒸きょうした。吸水、蒸きょうした乾熱処理サツマイモ、焙炒サツマイモをそれぞれ放冷後、市販の焼酎用白麹を接種し、製麹〔前半３０時間は高温経過（３８〜４０℃）、後半１５時間は低温経過（３３〜３５℃）〕して乾熱処理サツマイモ麹、焙炒サツマイモ麹を得た。一次仕込みは、それぞれの麹に汲水及び酵母を加え、２５℃で７日間培養を行い、一次醪とした。 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 dry heat-treated sweet potato was washed with raw sweet potato (Golden Senuki), then cut off both ends and diseased root and cut into 3 mm × 5 mm × 5 mm squares to prepare cut products. The cut product was subjected to a dry heat treatment at 55 ° C. for 18 hours with a dryer to obtain a dry heat-treated sweet potato. Similarly, it was roasted at 270 ° C. for 80 seconds with a roaster to obtain roasted sweet potatoes. The dry heat-treated sweet potato was subjected to limited water absorption so as to have the same water content as the roasted sweet potato, and then steamed for 60 minutes. Water-absorbed and steamed dry heat-treated sweet potatoes and roasted sweet potatoes are each allowed to cool, then inoculated with a commercially available white rice cake for shochu, and koji making (the first 30 hours are hot (38-40 ° C), the latter 15 hours are cold) (33 to 35 ° C.)] to obtain dry heat-treated sweet potato koji and roasted sweet potato koji. In the primary charging, water and yeast were added to each cocoon and cultured at 25 ° C. for 7 days to obtain primary cocoons.
二次仕込みは、前記した蒸しサツマイモを掛原料として用いた。一次醪に蒸しサツマイモを加え二次仕込みを行い、２５℃で１４日間発酵させた。なお、乾熱処理サツマイモを焙炒処理サツマイモと同じ含水率となるように吸水のみしたものを同様にして仕込んだが、一次仕込み２日目で雑菌汚染が確認され、発酵が進むに連れて酸臭が強くなり、発酵歩合も非常に悪かった。 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. In addition, dry heat-treated sweet potatoes were charged in the same way as the roasted sweet potatoes with the same water content as that of the roasted sweet potatoes. However, contamination was confirmed on the second day of the first charge, and as the fermentation progressed, acid odors It became stronger and the fermentation rate was very bad.
発酵終了醪を、常法により単式蒸留機を用いて常圧蒸留（中留カットアルコール度数１０ｖ／ｖ％）し、得られた蒸留液に冷却ろ過を実施し、アルコール分２５ｖ／ｖ％に割水してイモ類のみ全量を原料とする全量イモ焼酎を得た。１０名のパネラーにより官能評価試験を行った。３点法（１：良、２：普通、３：悪）で評価し、各パネラーによる官能評価の平均値より、１．０〜１．５を◎、１．５超〜２．０を○、２．０超〜２．５を△、２．５超〜３．０を×で示した。得られたイモ焼酎の低沸点香気成分の分析値（ヘッドスペースガスクロマトグラフィー法、アルコール分２５ｖ／ｖ％換算値）、リナロール、ファルネソールの分析値（ＧＣ−ＭＳ法、アルコール分２５ｖ／ｖ％換算値）と官能評価結果を表３に示す。 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%. The whole amount of potato shochu using only the potatoes as a raw material was obtained. 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, converted to alcohol 25v / v%), analyzed value of linalool and farnesol (GC-MS method, converted to alcohol 25v / v%) Values) and sensory evaluation results are shown in Table 3.
表３より、麹原料に吸水、蒸きょうした乾熱処理サツマイモを用いることにより、イソアミルアルコール含量は、本発明では６９２．８ｍｇ／Ｌとすることができ、また、酢酸イソアミル含量は、本発明では１６．５ｍｇ／Ｌとすることができた。対照（焙炒サツマイモ麹）と比較しても遜色のない数値であった。また、リナロール含量は、本発明では１６７．５μｇ／Ｌと顕著に増加させることができ、ファルネソール含量も２３１．０μｇ／Ｌとすることができた。リナロールとファルネソールとが共存することにより、サツマイモの甘い香りを引出されているだけでなく、香りにしまりがある、香りに重みが出ているという高品質の全量イモ焼酎を得ることができた。 From Table 3, by using dry heat-treated sweet potato that is water-absorbed and steamed as the raw material for koji, the isoamyl alcohol content can be 692.8 mg / L in the present invention, and the isoamyl acetate content is 16 in the present invention. .5 mg / L. Even when compared with the control (roasted sweet potato koji), the value was inferior. Further, in the present invention, the linalool content could be remarkably increased to 167.5 μg / L, and the farnesol content could be 231.0 μg / L. By coexisting with linalool and farnesol, not only the sweet scent of sweet potato was pulled out, but also a high-quality potato shochu with high scent and a strong scent was obtained.
生サツマイモ（黄金千貫）を洗浄後、両端と病根部を切除し、３ｍｍ×５ｍｍ×５ｍｍ角に裁断し、裁断物を調製した。該裁断物を真空乾燥機で４０℃、１２時間乾熱処理し、含水量低減処理サツマイモを得た。含水量低減処理サツマイモを含水率３６．０％となるように限定吸水し、５０分間蒸きょうした。実施例２と同様にして、掛原料に蒸しサツマイモ、麹原料に含水量低減処理サツマイモを用いる全量イモ焼酎の製造を行った。なお、麹歩合は２５％とした。 After washing the raw sweet potato (Golden Senuki), both ends and the root of the disease were excised and cut into 3 mm × 5 mm × 5 mm squares to prepare cut products. The cut product was subjected to a dry heat treatment with a vacuum dryer at 40 ° C. for 12 hours to obtain a moisture content-reduced sweet potato. The moisture content-reduced sweet potato was subjected to limited water absorption so that the moisture content was 36.0% and steamed for 50 minutes. In the same manner as in Example 2, steamed sweet potato was used as the hanging raw material, and the whole amount of potato shochu using the moisture content-reduced sweet potato as the raw material was produced. Note that the yield rate was 25%.
発酵終了醪を、常法により単式蒸留機を用いて常圧蒸留（中留カットアルコール度数１０ｖ／ｖ％）し、得られた蒸留液に冷却ろ過を実施し、アルコール分２５ｖ／ｖ％に割水したところ、花様の香りがある香味の増強された全量イモ焼酎を得ることができた。リナロール含量は１２０．５μｇ／Ｌ、ファルネソール含量は２０１．０μｇ／Ｌであった。 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%. When drained, a full-bodied potato shochu with a flowery scent and enhanced flavor was obtained. The linalool content was 120.5 μg / L and the farnesol content was 201.0 μg / L.
生サツマイモ（ベニアズマ）を洗浄後、両端と病根部を切除し、５ｍｍ×５ｍｍ×５ｍｍ角に裁断し、裁断物を調製した。該裁断物を、焙炒機で２９０℃、１０秒の条件で焙炒処理し、次いで乾燥機で６０℃、１２時間乾熱処理し、含水量低減処理サツマイモを得た。含水量低減処理サツマイモを含水率３８．０％となるように限定吸水し、６０分間蒸きょうした。実施例２と同様にして、掛原料に蒸しサツマイモ、麹原料に含水量低減処理サツマイモを用いる全量イモ焼酎の製造を行った。なお、麹歩合は２０％とした。 After washing the raw sweet potato (Venezumas), both ends and the diseased root were excised and cut into 5 mm × 5 mm × 5 mm squares to prepare cut products. The cut product was roasted in a roaster at 290 ° C. for 10 seconds, and then dry-heated in a dryer at 60 ° C. for 12 hours to obtain a moisture content-reduced sweet potato. The moisture content-reduced sweet potato was subjected to limited water absorption so as to have a moisture content of 38.0% and steamed for 60 minutes. In the same manner as in Example 2, steamed sweet potato was used as the hanging raw material, and the whole amount of potato shochu using the moisture content-reduced sweet potato as the raw material was produced. Note that the yield rate was 20%.
発酵終了醪を、常法により単式蒸留機を用いて常圧蒸留（中留カットアルコール度数１０ｖ／ｖ％）し、得られた蒸留液に冷却ろ過を実施し、アルコール分２５ｖ／ｖ％に割水したところ、花様、柑橘様の香りがある香味の増強された全量イモ焼酎を得ることができた。リナロール含量は１５０．８μｇ／Ｌ、ファルネソール含量は２２７．０μｇ／Ｌであった。 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%. When drained, a full-bodied potato shochu with enhanced flavor with a flower-like or citrus-like scent could be obtained. The linalool content was 150.8 μg / L and the farnesol content was 227.0 μg / L.
本発明の全量イモ焼酎は、原料が１００％イモ類であり、自然なイモ類の風味があり、原料であるイモ類の特徴が際立った高品質の全量イモ焼酎である。イモ焼酎の掛原料及び麹原料としてイモ類のみを用い、麹原料に含水量低減処理したイモ類を用いて、サツマイモの甘い香りを際立たせ、イモ類由来の香味良好な風味を有し、香味の増強された全量イモ焼酎とすることができるので、本発明は優れた全量イモ焼酎及びその製造方法である。 The total amount of potato shochu of the present invention is a high-quality total amount of potato shochu that is made of 100% potatoes, has a natural potato flavor, and features the potatoes that are raw materials. Using only potatoes as a raw material for potato shochu and potatoes, and using potatoes with reduced moisture content in the potato material, the sweet scent of sweet potatoes is highlighted, and the flavours are derived from potatoes and have a good flavor. Therefore, the present invention is an excellent total amount of potato shochu and a method for producing the same.
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