JP2009296941A - Method for producing alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a production method by which the content of ethyl carbamate in an alcoholic beverage (liqueur of Japanese plum liquor or the like) using fruits (Japanese plum, apricot, peach, loquat, plum, cherry or the like) containing cyanogenic glycoside can be reduced, and to provide the new alcoholic beverage produced by the production method. <P>SOLUTION: The method for producing the alcoholic beverage includes leaving the fruits containing the cyanogenic glycoside for three or more days as they are, further leaving the resultant fruits containing the cyanogenic glycoside by adding water thereto for three or more days, or leaving the resultant fruits containing the cyanogenic glycoside by adding a low-concentration alcohol solution thereto for three or more days, treating the left fruits by a method of adding an alcohol solution thereto, wherein the leaving is preferably carried out under a low-oxygen condition, and producing the alcoholic beverage from which the content of the ethyl carbamate is reduced according to a routine procedure except them by a simple method. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing alcoholic beverages and alcoholic beverages obtained by such a production method, and in particular, to produce alcoholic beverages that reduce ethyl carbamate content by leaving fruits containing cyan glycosides for a certain period of time. The present invention relates to a method and alcoholic beverages obtained by such a production method.

Ethyl carbamate is known as a substance having a carcinogenic potential and is generally contained in a large amount in alcoholic beverages. Among alcoholic beverages, ethyl carbamate is abundant in sake, Shaoxing liquor, plum wine, fruit brandy and bourbon whiskey (see Non-Patent Documents 1 and 2).

As a method for reducing ethyl carbamate in sake, a method using urease to reduce its precursor urea (see Patent Document 1) and a method using urea non-producing yeast (see Patent Document 2) are widely used. . However, it is known that ethyl carbamate in fruit brandy and umeshu is not urea but is produced from cyan, which originates from cyan glycosides, and such methods cannot reduce ethyl carbamate. .
Japanese Patent No. 1075917 Japanese Patent No. 1969828 Food Sanitation Research, Volume 45, 69-75 Proceedings of Euro Food Tox II, Zurich, 1986, pages 243-248

In alcoholic beverages made from fruits containing cyan glycosides such as plum wine, it is known that ethyl carbamate may be produced, and a method for reducing this is required.
The subject of this invention is providing the liquor obtained from the manufacturing method which reduces ethyl carbamate in liquor which uses as a raw material the fruit containing a cyan glycoside, and the manufacturing method of this liquor.

Since cyan glycosides are generally present in vines in fruits, it is conceivable to produce alcoholic beverages by removing lins to reduce ethyl carbamate. However, it takes a lot of time and labor to actually remove the vine, and it is also assumed that the flavor components derived from cyan glycosides such as benzaldehyde are reduced in the sake.

As a result of diligent research to reduce ethyl carbamate (ethyl carbamate, urethane) in liquors such as plum wine, the present inventors have a completely different idea from the conventional production method. It has been found that the problem can be solved by leaving the fruit for a certain period of time, and the present invention has been completed.

According to the method for producing alcoholic beverages of the present invention, alcoholic beverages having a low content of ethyl carbamate, which may have carcinogenicity, in comparison with products produced by conventional production methods, do not require complicated operations and can be produced in a simple manner. Can be manufactured.

An important point of the present invention is to produce alcoholic beverages with reduced ethyl carbamate by leaving the fruit containing cyanide glycosides for a certain period of time and producing alcoholic beverages using this as a raw material, The following aspects are included.

(1) A method for producing an alcoholic beverage with reduced ethyl carbamate, wherein a fruit containing cyan glycoside is left for 3 days or more and used as a raw material.
(2) A method for producing an alcoholic beverage with reduced ethyl carbamate, characterized in that water containing cyanide glycoside is added with water and allowed to stand for 3 days or more and used as a raw material.
(3) A low-concentration alcohol solution is added to a fruit containing cyan glycoside, and the mixture is allowed to stand for 3 days or more, and then an alcohol solution (alcohol concentration of 5% (volume / volume) or more) is added. A method for producing alcoholic beverages with reduced ethyl carbamate.
(4) The method for producing an alcoholic beverage with reduced ethyl carbamate according to any one of (1) to (3), wherein the standing period is 7 days or more.
(5) The method for producing an alcoholic beverage with reduced ethyl carbamate according to any one of (1) to (4), wherein the standing temperature is 10 ° C to 40 ° C.
(6) The ethyl carbamate according to any one of (1) to (5), wherein the oxygen concentration in the space portion of the production apparatus and / or the space portion of various containers when left untreated is reduced. Reduced method for producing alcoholic beverages.
(7) The alcohol with reduced ethyl carbamate according to (6), wherein the oxygen concentration is 0.1% or less, more preferably 0.05% or less, and still more preferably 0.01% or less. Production method.
(8) The method for producing an alcoholic beverage with reduced ethyl carbamate according to any one of (2) to (7), wherein the dissolved oxygen concentration of the liquid when left standing is reduced.
(9) Reduced ethyl carbamate according to (8), wherein the dissolved oxygen concentration is 0.5 mg / L or less, more preferably 0.1 mg / L, and even more preferably 0.05 mg / L or less. Method for producing alcoholic beverages.
(10) The alcohol with reduced ethyl carbamate according to any one of (3) to (9), wherein the alcohol content of the first added alcohol liquid is 5% (volume / volume) or less Manufacturing method.

(11) An alcoholic beverage reduced in ethyl carbamate, which is produced by the method described in any one of (1) to (10).

(12) A method for reducing ethyl carbamate in alcoholic beverages, characterized in that a fruit containing cyan glycoside is left for 3 days or longer and used as a raw material.
(13) A method for reducing ethyl carbamate in alcoholic beverages, which comprises adding water to a fruit containing cyan glycoside and allowing it to stand for 3 days or more and using it as a raw material.
(14) A method for reducing ethyl carbamate in alcoholic beverages, comprising adding a low-concentration alcohol solution to a fruit containing cyan glycoside, allowing it to stand for 3 days or more, and further adding an alcohol solution.
(15) In any one of (12) to (14), the oxygen concentration in the space portion of the manufacturing apparatus and / or the space portion of various containers or the dissolved oxygen concentration of the liquid when left standing are reduced. A method for reducing ethyl carbamate in the alcoholic beverage described.

As a method for producing alcoholic beverages according to the present invention, a fruit containing cyan glycoside is left as it is for 3 days or more, water is added to a fruit containing cyan glycoside and left for 3 days or more, or a low-concentration alcohol solution is added. The method is not particularly limited as long as it is a method for producing alcoholic beverages that are allowed to stand for 3 days or more and then add an alcohol solution. Alcohol can be produced according to conventional methods except that the fruit containing cyan glycosides is left as it is, and water or a low-concentration alcohol solution is added, and as a result, alcohol with reduced ethyl carbamate can be obtained. Can do.

As a fruit containing a cyan glycoside, ume, apricot, loquat, peach, cherry, plum and the like can be used alone or in combination. The fruit may be frozen.

If the fruit is left as it is, it is assumed that the fruit is contaminated with microorganisms depending on the period of time, so in order to prevent this, it may be left under low oxygen conditions, and sugars, acids, preservatives ( Benzoic acid or the like) may be added. The low oxygen condition may be any one of a method of making a vacuum (10 Torr or less), a method of replacing with an inert gas, and a method of using an oxygen scavenger.

For example, (A) the dissolved oxygen in the liquid may be reduced, and / or (B) the oxygen in the head space of the container containing these liquids may be reduced, or a deoxygenation process or a deaeration process may be performed.

In the case of (A), there is a method of mixing an inert gas with an in-line mixer. Specifically, a static mixer (manufactured by Noritake Company Limited) can be used.

The dissolved oxygen concentration in the liquid is preferably as low as possible, preferably 0.5 mg / L or less, for example 0.1 mg / L or less, and more preferably 0.05 mg / L or less.

In the case of (B), the head space is degassed or replaced with an inert gas (for example, carbon dioxide gas, nitrogen gas, helium gas, argon gas, etc.) to reduce the oxygen in the head space as much as possible. For example, the oxygen concentration is 0.1% or less, preferably 0.05% or less, and more preferably 0.01% or less. In the case of (B), an oxygen scavenger can be used. As the oxygen scavenger, iron powder or catechol can be used, and commercially available products can also be used as appropriate. As a commercially available product, for example, Anero Pack (trade name: Mitsubishi Gas Chemical Co., Ltd., registered trademark: active ingredient iron powder) can be used. It is more effective if at least one of these methods is used in combination with the dissolved oxygen reduction treatment (A) described above, and the entire production plant such as production equipment and production equipment is replaced with inert gas. In addition, it is more effective if it is deaerated to obtain a low oxygen state. Furthermore, in order to prevent microbial contamination, sugars, acids, low-concentration alcohols, and preservatives (benzoic acid etc.) may be added to the immersion water. Moreover, after thoroughly washing the fruit, it may be left in a clean room.
Moreover, the said low oxygen condition may be limited only to the period which leaves a fruit, and it is good also as low oxygen conditions also about the arbitrary processes after that.

According to the present invention, ethyl carbamate can be reduced by the standing treatment, but contamination by germs is suppressed by leaving the raw material under low oxygen conditions. The leaving step is performed as follows, for example, regardless of whether or not it is under a low oxygen condition.

The process of leaving the fruit containing cyan glycoside as a raw material as it is for 3 days or more, the process of adding water and leaving it for 3 days or more, or adding a low-concentration alcohol solution and leaving it for 3 days or more, and further alcohol Liquors with reduced ethyl carbamate are produced by treatment in at least one standing step of adding the liquid.

The leaving period is 3 days or more, preferably 7 days or more. In the examples, there is data left for 14 days and 28 days, and 10 to 30 days is a rough standard, but the period is short. Reduction of ethyl carbamate is not sufficient, and if the period is long, economic and industrial problems also occur. Therefore, it may be appropriately defined in consideration of reduction of ethyl carbamate.

The alcohol concentration of the low-concentration alcohol solution and the alcohol solution is 5% or less, preferably 3% or less, and 5% or more, preferably 30% or more, more preferably 50% or more (upper limit 99. 5%) (both volume / volume%). The purpose of adding a liquid such as water or alcohol to the raw material fruit and allowing it to stand is mainly to reduce ethyl carbamate while preventing contamination by bacteria.

In the present specification, for alcoholic beverages (alcoholic beverages stipulated by the Liquor Tax Law) used for leaving and immersing the fruit, this is referred to as “alcoholic liquid” and the final product is “alcoholic”. The low-concentration alcohol solution to be added when a low-concentration alcohol solution is added and left is not limited to this, but the alcohol content is preferably 5% or less. Further, the alcohol liquid to be added preferably has an alcohol content of 5% or more.
In the present invention, all alcohol concentrations are indicated by volume percent (volume / volume).

In actual production, it may be carried out in accordance with a conventional method, except that the above-mentioned neglected fruit is used. For example, alcoholic beverages can be produced as follows. Hereinafter, the production of plum wine (also referred to as plum wine liqueur) will be described in detail.

It is only necessary to immerse the left ume in an alcoholic liquid (which may contain sugar) and leaching the necessary components (leaching method). When 1 kg of untreated ume is used, the preparation composition is 35% shochu ( It may be added to brewed alcohol (drinking alcohol) to make a 35% alcohol solution) 1 to 3 L, 0.5 to 2 kg of rock sugar, and this may be left for 1 to 12 months. Of course, shochu having a concentration other than 35% can be used. In that case, the blending may be appropriately defined with reference to the blending in the case of 35% shochu.

The following example is mentioned as an example of preparation mixing.
(Example 1): Frozen plum 1.4 kg, rock sugar 0.7 kg, alcohol 0.8 L, water 1.6 L
(Example 2): Ome 1 kg, rock sugar 1 kg, 35% shochu 2L
(Example 3): Ome 1.8 kg, white sugar 0.6 kg, shochu 0.9 L, mirin 0.5 L, water 0.4 L

Alcoholic beverages are used as the alcohol solution for immersing the left fruit. Alcoholic beverages refer to beverages with an alcohol content of at least 1 per liquor tax law, beer, happoshu, other sparkling liquors, refined liquor, fruit liquor (fermented from fruits), other brewed liquors, continuous distillation Shochu, simple distilled shochu, whiskey, brandy, alcohol for raw materials, spirits, synthetic sake, mirin, sweet fruit liquor, liqueur, miscellaneous sake are included.

As the liquor, those described above may be used alone or in combination of two or more. In addition, alcohol for raw materials, that is, drinking alcohol or brewed alcohol is added to increase the alcohol concentration, or at least one selected from water, low alcohol beverages and non-alcoholic beverages is added to lower the alcohol concentration. The alcohol concentration may be adjusted. The alcohol concentration of the final product is preferably 10 to 40%, and usually 13 to 20%, but there is no particular problem even if it deviates from this range depending on the preference.

The alcohol solution for immersing the left fruit may be only the above-mentioned alcoholic beverages, and the fruit, fruit juice, saccharide, honey, pigment, acidulant, sweetener not containing cyan glycoside during and / or after immersion. , Fragrance, or at least one of the above-mentioned liquors may be added and used in combination. Moreover, about the above-mentioned liquor (except alcohol for raw materials), when this is used, it is also possible to leave the characteristics of the used liquor in the final product regardless of single use or combined use.

In the present invention, it is necessary to leave the fruit containing cyanide glycoside for a certain period. It can be left in a container such as a bottle or a tank in a normal liquor factory, or in a clean room. Although the temperature to leave is not limited to this, 10 to 40 degreeC is preferable, 15 to 35 degreeC is more preferable, and 25 to 35 degreeC is further more preferable. The time to leave it requires a period of 3 days or more. When the period of leaving is shorter than this, a sufficient effect of reducing ethyl carbamate cannot be obtained. In addition, as for the period to leave, 7 days or more are more preferable.

Except for using the fruit left in this way, it is sufficient to follow a conventional method. For example, according to the production of plum wine, an alcoholic solution is mixed with the fruit and placed in a container such as a pot or bottle (as desired. If this is the case, it should be sealed for 2 to 3 months at room temperature. This is left as it is or after removing the fruit and stored tightly to make the final product (plum wine or plum wine liqueur). Then, at a desired time, it is divided into small containers for sale.

The final product obtained has an alcohol concentration of 12 to 23%, an ethyl carbamate content of 120 μg / L or less, and even 80 μg / L or less was confirmed, which was significantly lower than the control. Yes.

EXAMPLES Hereinafter, the present invention will be specifically described by way of examples, but the technical scope of the present invention is not limited to these examples.

(Example 1)
Hereinafter, a method for producing alcoholic beverages by leaving fruits containing cyan glycosides and a method for adding a low concentration alcohol solution to fruits containing cyan glycosides, and further adding an alcohol solution to Umeshu Shown in the example. The charging composition is as shown in Table 1. As for (1) to (4), frozen plums were put in a container, thawed, and allowed to stand at 30 ° C. for 3 to 28 days. Then, icing sugar and 35% alcohol were added, followed by storage at room temperature. As for (4), when left for 28 days, the whole container is put in a pouch bag that does not transmit oxygen, and is sealed using an anero pack (registered trademark, manufactured by Mitsubishi Gas Chemical Co., Ltd.) which is a commercially available oxygen scavenger. The hypoxic state (less than 0.05%). For (5) and (6), put frozen plums in a container, thaw, add icing sugar, 3% or 5% alcohol, leave at 30 ° C for 28 days, then add 99.5% alcohol. Subsequently, it was stored at 30 ° C. For (7), frozen plums were put in a container and thawed, and icing sugar and 35% alcohol were added and stored at 30 ° C. The ethyl carbamate content was determined according to the method devised by the inventor (Japan Brewing Association, Vol. 101, pages 519 to 525). The transition of the content of ethyl carbamate is as shown in FIG. 1. The content of ethyl carbamate after 6 months was compared with 199 μg / L for the control (7), and the test groups (1) to (6) 69 to 118 μg. / L and decreased significantly. The color flavor of the sake was the same as that of the control. The number of months in the figure is calculated from the day when frozen ume was thawed.

As described above, according to the method for producing alcoholic beverages of the present invention, it is possible to reduce ethyl carbamate contained in alcoholic beverages made from fruits containing cyan glycosides. In addition, when used in combination with low oxygen treatment, the growth and proliferation of germs are suppressed, so that contamination by germs during standing can be prevented.

The present invention is summarized as follows.
An object of the present invention is to provide a method for reducing ethyl carbamate in alcoholic beverages (plum liquor liqueur, etc.) made from fruits (plum, apricot, peach, loquat, plum, cherry, etc.) containing cyan glycosides, and The object is to provide a novel liquor produced by such a production method. The solution is to leave the fruit containing cyan glycosides for 3 days or more, add water to the fruit containing cyan glycosides for 3 days or more, or add a low-concentration alcohol solution and leave for 3 days or more. After that, it is further treated with a method of adding an alcohol solution, and these leavings are preferably carried out under low oxygen conditions. Otherwise, alcoholic beverages with reduced ethyl carbamate are produced by a simple method according to a conventional method.

Changes in the content of ethyl carbamate in the method for producing alcoholic beverages by leaving the raw fruit containing cyan glycosides under the conditions shown in Table 1 and the control method.

Claims (15)

A method for producing an alcoholic beverage with reduced ethyl carbamate, characterized in that a fruit comprising cyan glycoside is left for 3 days or more and used as a raw material. A method for producing alcoholic beverages with reduced ethyl carbamate, comprising adding water to a fruit containing cyan glycoside and allowing it to stand for 3 days or more and using it as a raw material. A method for producing an alcoholic beverage with reduced ethyl carbamate, comprising adding a low-concentration alcohol solution to a fruit containing cyan glycoside, allowing it to stand for 3 days or more, and further adding an alcohol solution. The method for producing an alcoholic beverage with reduced ethyl carbamate according to any one of claims 1 to 3, wherein the period of standing is 7 days or more. The method for producing an alcoholic beverage with reduced ethyl carbamate according to any one of claims 1 to 4, wherein the temperature of the standing is 10 ° C to 40 ° C. The production of alcoholic beverages with reduced ethyl carbamate according to any one of claims 1 to 5, wherein the oxygen concentration in the space part of the production apparatus and / or the space part of various containers when left to stand is reduced. Method. The method for producing an alcoholic beverage with reduced ethyl carbamate according to claim 6, wherein the oxygen concentration is 0.1% or less. The method for producing an alcoholic beverage with reduced ethyl carbamate according to any one of claims 2 to 7, wherein the concentration of dissolved oxygen in the liquid when left standing is reduced. The method for producing an alcoholic beverage with reduced ethyl carbamate according to claim 8, wherein the dissolved oxygen concentration is 0.5 mg / L or less. The method for producing an alcoholic beverage with reduced ethyl carbamate according to any one of claims 3 to 9, wherein the alcohol content of the alcohol solution added first is 5% (volume / volume) or less. An alcoholic beverage reduced in ethyl carbamate, which is produced by the method according to any one of claims 1 to 10. A method for reducing ethyl carbamate in alcoholic beverages, characterized in that a fruit containing cyan glycoside is left for 3 days or more and used as a raw material. A method of reducing ethyl carbamate in alcoholic beverages, characterized in that water containing cyanide glycosides is added with water for more than 3 days and used as a raw material.   A method of reducing ethyl carbamate in alcoholic beverages, which comprises adding a low-concentration alcohol solution to a fruit containing cyan glycoside, allowing it to stand for 3 days or more, and further adding an alcohol solution.   15. The alcohol carbamine according to any one of claims 12 to 14, wherein the oxygen concentration in the space portion of the production apparatus and / or the space portion of various containers or the dissolved oxygen concentration of the liquid when left to stand is reduced. A method to reduce ethyl acid.

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