JP2012055285A - Distilled liquors - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide high-quality distilled liquors having enhanced sweet fragrance like cotton candy.SOLUTION: The distilled liquors are produced by using potatos at least as a part of raw materials, and has ≥1.0 mg/L of a maltol content and ≥0.1 mg/L of a 5-methylfurfural content (each expressed in terms of 25 v/v% of alcohol concentration). Preferably, the furfural content is ≥2.0 mg/L (expressed in terms of 25 v/v% of alcohol concentration). The construction in which the potato is sweet potato, and the construction in which the potato is the baked one are recommended.

Description

  The present invention relates to distilled liquors. More specifically, the present invention relates to a distilled liquor produced using potatoes as at least a part of a raw material and containing a specific amount or more of maltol, 5-methylfurfural and furfural. The distilled liquor of the present invention is of high quality with enhanced sweet scent like cotton candy.

  Maltol is known as a characteristic incense for grilled potatoes. Maltol is used as a fragrance or food additive, and is a white crystal at room temperature and dissolves in hot water or a polar solvent. Maltol is produced in caramel, bread, baked confectionery, etc. when sugars are pyrolyzed, and is said to be one of the causes of these sweet aromas.

  Patent Document 1 discloses a method for producing baked potato-flavored potato shochu. In Patent Document 1, shochu is obtained using sweet potato that has been subjected to high-temperature and high-pressure treatment as a raw material.

  Looking at trends in the market, there are several commercial potato shochus made from baked potato shochu. However, both have a strong burning odor and heavy liquor quality, and the sweetness cannot be felt. As described above, there is a demand for technical development for making a liquor having a good flavor such as a potato shochu, such as a baked potato shochu containing the baked potato itself in the mouth.

JP 2010-81899 A

  The object of the present invention is to provide a high-quality distilled liquor that is manufactured using potatoes as at least a part of the raw materials and has an enhanced sweet scent like cotton candy, based on the above-mentioned problems of the prior art. It is in.

  The present inventors first focused on maltol, which is known as a characteristic incense for baked potatoes, and thought that potato shochu with a sweet scent like cotton candy could be enhanced by enhancing maltol to potato shochu. . And the present inventors have found that not only maltol but also 5-methylfurfural coexist, and further coexisting furfural, it becomes a liquor with enhanced sweet scent like cotton candy. Completed the invention. The present invention provided to solve the above-described problems is as follows.

  The invention according to claim 1 is manufactured using potatoes as at least a part of the raw material, and has a maltol content of 1.0 mg / L or more and a 5-methylfurfural content of 0 in terms of an alcohol concentration of 25 v / v%. It is a distilled liquor characterized by being 1 mg / L or more.

  The distilled liquor of the present invention is produced using potatoes as at least a part of raw materials, and is characterized by having a maltol content and a 5-methylfurfural content of a specific amount or more. Since the distilled liquors of the present invention contain a specific amount or more of maltol and 5-methylfurfural, they are provided with a quality of liquor with an enhanced sweet scent like cotton candy.

  Here, “distilled liquor” is distilled liquor under the liquor tax law, and examples include shochu and spirits. There are no particular limitations on the raw materials for shochu and spirits, and there are no particular limitations on the fermentation method and distillation method. Shochu includes both continuous and single distillation shochu.

  The distilled liquor of the present invention uses potatoes as at least a part of the raw material. Therefore, for example, in potato shochu, “rice potato shochu using rice bran” using rice as the raw material, and “total amount potato shochu” in which the kake raw material and potato raw material are potatoes (for example, sweet potato) are both distilled according to the present invention. Can be included in liquors.

  The invention according to claim 2 is the distilled alcoholic beverage according to claim 1, wherein the furfural content is 2.0 mg / L or more in terms of an alcohol concentration of 25 v / v%.

  The distilled liquor of the present invention is produced by using potatoes as at least a part of the raw material, and is characterized by having a maltol content and a 5-methylfurfural content of a specific amount or more, and further a furfural content of a specific amount or more. . Since the distilled liquors of the present invention contain a specified amount or more of furfural in addition to maltol and 5-methylfurfural, the alcoholic beverage has a sweetness with enhanced sweet scent like cotton candy.

  A configuration in which the potatoes are sweet potatoes is preferred (Claim 3).

  The invention according to claim 4 is the distilled alcoholic beverage according to any one of claims 1 to 3, wherein the potatoes are baked.

  In the distilled liquor of the present invention, for example, if the potato as the raw material is `` baked sweet potato '', it becomes a baked potato shochu with an enhanced sweet scent like cotton candy, and a very rich taste that makes the baked potato itself feel, It has a quality of liquor with a good flavor that includes the baked potato itself.

  The distilled liquor of the present invention has an unpleasant burnt odor and a good flavor with enhanced sweet scent like cotton candy. If you use sweet potatoes that are baked as a raw material, it becomes a baked potato shochu with an enhanced sweet scent like cotton candy, and it has a very rich taste that makes you feel the baked potato itself. It has a good flavor.

  Hereinafter, embodiments of the present invention will be specifically described. In the present specification, unless otherwise specified, the values of maltol content, 5-methylfurfural content, and furfural content are all values in terms of alcohol concentration of 25 v / v%. Here, “alcohol concentration” refers to the concentration of ethyl alcohol (ethanol). That is, in the present specification, the term “alcohol” refers to ethyl alcohol (ethanol) unless otherwise specified.

  The distilled liquor of the present invention is produced using potatoes as at least a part of the raw material, and has a maltol content of 1.0 mg / L or more and a 5-methylfurfural content of 0.1 mg / L or more (both alcohol concentrations of 25 v / It is a distilled liquor that is v% equivalent). That is, in the distilled alcoholic beverage of the present invention, the maltol content is 1.0 mg / L or more and the 5-methylfurfural content is 0.1 mg / L or more. If the maltol content is less than 1.0 mg / L, the quality of the liquor lacks a sweet scent. In addition, when the maltol content is 1.0 mg / L or more, when the 5-methylfurfural content is less than 0.1 mg / L, the quality of liquor does not give a sweet scent like cotton candy. In other words, when the maltol content is 1.0 mg / L or more and the 5-methylfurfural content is 0.1 mg / L or more, it is possible to achieve the quality of sake with enhanced sweet taste like cotton candy for the first time. There is no particular upper limit on the maltol content, and even if the maltol content increases, the quality is not greatly impaired. However, a functionally preferable upper limit is 50 mg / L. Moreover, about 5-methylfurfural, an upper limit functionally preferable from a viewpoint of the balance of liquor quality is 5 mg / L.

  In a preferred embodiment, the furfural content is 2.0 mg / L or more (in terms of alcohol concentration of 25 v / v%). That is, the distilled liquor according to this preferred embodiment is produced using potatoes as at least a part of the raw material, the maltol content is 1.0 mg / L or more, the 5-methylfurfural content is 0.1 mg / L or more, It is a distilled liquor having a furfural content of 2.0 mg / L or more. As described above, if the maltol content is 1.0 mg / L or more and the 5-methylfurfural content is 0.1 mg / L or more, it is sufficiently cotton-candy-like even if the furfural content is less than 2.0 mg / L. However, when the furfural content is 2.0 mg / L or more, the sweet scent of cotton candy is further enhanced. That is, when the maltol content is 1.0 mg / L or more, the 5-methylfurfural content is 0.1 mg / L or more, and the furfural content is 2.0 mg / L or more, further cotton candy-like You can achieve the quality of sake with enhanced sweet scent. The upper limit value that is functionally preferable for maltol and 5-methylfurfural is as described above. However, the upper limit value that is functionally preferable for furfural is 50 mg / L from the viewpoint of balance of liquor quality.

  As described above, the “distilled liquor” in the present invention is a distilled liquor according to the liquor tax law, and examples include shochu, spirits and the like. There are no particular limitations on the raw materials for shochu and spirits, and there are no particular limitations on the fermentation method and distillation method. Shochu includes both continuous and single distillation shochu.

  In a preferred embodiment, the potato used as the raw material is sweet potato. Thereby, potato shochu, for example, has an unpleasant burnt odor and has a good flavor with enhanced sweet scent like cotton candy.

  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. Etc. are mentioned as examples. Many cultivars are also known for potatoes, but the varieties are not particularly limited in the present invention. Furthermore, it does not matter whether the potatoes are peeled or not. In the present invention, raw potatoes are preferably employed from the viewpoint of workability and energy saving. Since fresh potatoes have a high water content and cannot withstand long-term storage, it is preferable to use those immediately after harvesting, but those that have been cryopreserved may also be used. In addition, the raw potatoes may be processed by appropriate treatment to reduce moisture as needed, or processed by processing (immersion, hot water immersion, etc.).

  Sweet potato varieties when using sweet potatoes as potatoes are not limited, but are typically used as ingredients for shochu shochu, such as Golden Senuki, Benicatsuma, Beniyazuma, Benihayato, Joy White, White Yutaka, Kintoki potato, Murasaki potato, etc. Is given as an example. Benisatsuma, veneer, and gold potato are particularly suitable. In addition, when sweet potato is used also as a raw material for strawberries, there is no limitation on the variety of sweet potato as in the case of the above-mentioned hanging raw material, and the resulting potato shochu is “total amount potato shochu”. Similarly, when rice is used as a koji raw material, the resulting potato shochu is “rice koji using potato shochu”.

  The form of potatoes as a hanging raw material used in the present invention is not particularly limited, and may be, for example, as it is or in powder form.

  In a more preferred embodiment, potatoes used as raw materials are fired. As a result, for example, when the potatoes are baked sweet potatoes, it becomes a baked potato shochu with an enhanced sweet scent like cotton candy, a very rich taste that makes the baked potato itself feel, and the baked potato itself is included in the mouth A baked potato shochu having a good flavor is obtained.

  Calcination of potatoes can be performed using a commercially available stone-baked potato machine and a steam convection oven which is a convection oven. You may bake by the superheated steam process using the superheated steam which is the water vapor | steam in the state which heated the dry saturated steam further and raised it to the temperature exceeding saturated steam temperature. Firing conditions are appropriately selected depending on the type and form of the object to be treated and the firing treatment method, but the temperature is from 150 to 250 ° C., the time is from 20 minutes to 10 hours, and the humidity is from 70 to 95%. What is necessary is just to select suitably from the range. When the temperature is less than 150 ° C., the burning feeling is insufficient and maltol is hardly generated. If the temperature is higher than 250 ° C., the burning odor will be a concern. If the time is less than 20 minutes, the baking treatment is insufficient, and if it is more than 10 hours, the scorch becomes strong and the quality of the liquor is adversely affected. The whole potatoes are preferably fired. For example, in a commercially available stone-baked potato machine, pebbles are arranged and heated with a burner, and then potatoes are arranged and baked for about 40 minutes. By baking carefully at a relatively low temperature, there is no unpleasant burning odor and a large amount of maltol, 5-methylfurfural and furfural is produced.

  Next, the method for producing the distilled liquor of the present invention will be described. Illustrated with potato shochu using potatoes as a hanging material. The method for producing potato shochu is not particularly limited, and can be performed based on a general method for producing potato shochu. Generally, the manufacturing process of shochu consists of raw material processing, preparation, fermentation (saccharification / fermentation), distillation process and purification process. 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, for example, a steamed hanging raw material is added to the obtained primary rice cake to form a secondary rice cake. Next, shochu can be obtained by distilling the obtained secondary soot. There is no particular limitation on the properties of the candy, and any of liquid, semi-solid and solid may be used. Either the liquid part or the solid part obtained by centrifugation may be distilled as a secondary soot.

  Add potatoes at the secondary stage. The potatoes added here are preferably baked. The timing of adding potatoes is not particularly limited as long as it is in the secondary soot stage.

  There is no particular limitation on the distillation method in the distillation step, and the method employed in the production of ordinary shochu can be applied as it is. For example, any one of a continuous distillation method for obtaining a shell shochu (continuous distillation shochu) and a single distillation method for obtaining otosho shochu (single distillation shochu) can be employed. A solid distillation method using a steaming method may be used. In addition, any of an atmospheric distillation method in which the soot is distilled at a normal atmospheric pressure and a vacuum distillation method in which the soot is distilled at a pressure lower than the atmospheric pressure using a vacuum pump can be employed.

  However, as a result of detailed studies by the present inventors, it has been found that the distilled liquor of the present invention can be efficiently produced by performing distillation such that there is less scorch in the distillation step. In order to avoid an unpleasant burning odor, it is preferable to adopt a vacuum distillation method and to select conditions that suppress the burning of soot. For example, the pressure may be 30 Torr or less with respect to the atmospheric pressure 760 Torr, in other words, −730 mmHg or less with respect to the atmospheric pressure. As a result, it is possible to obtain a distilled liquor containing maltitol, 5-methylfurfural, and further furfural more than a specific amount, which has no unpleasant burning odor and is not colored, and further has a sweet odor like cotton candy. You can achieve quality. When the sweet potato baked as a raw material is produced, it becomes a baked potato shochu with an enhanced sweet scent like a cotton candy, and can achieve a liquor quality with a very rich taste that makes the baked potato itself feel.

  As a heating temperature in the distillation step, a temperature at which scorching is reduced is adopted, and it is preferably 60 ° C. or higher. Thereby, maltol, 5-methylfurfural and further furfural can be sufficiently recovered, and distilled liquors having no unpleasant burning odor and enhanced sweet scent like cotton candy can be obtained efficiently. In addition, it has been confirmed that the maltol content can be concentrated to 50 mg / L by distillation in which the reflux operation is performed.

  Below, the result of the examination of conditions for giving a sweet scent like cotton candy is shown.

(Examination example 1)
Cotton candy is prepared by preparing commercially available all-potato shochu and adding maltol, 5-methylfurfural, furfural (all manufactured by Tokyo Chemical Industry Co., Ltd.) dissolved in an aqueous ethanol solution with an alcohol concentration of 25 v / v%. We examined whether a sweet scent like that was added. About maltol, the maltol content was increased in increments of 0.1 mg / L in order from those prepared so as to have a maltol content of 0.5 mg / L, and a sensory evaluation test was performed.

  First, when the maltol content was 1.0 mg / L or more, a sweet scent was felt, but it was not reminiscent of grilled potatoes.

  Next, the maltol content was adjusted to 3.0 mg / L, and 5-methylfurfural was added. As a result, when the 5-methylfurfural content was 0.1 mg / L or more, a heavy taste was imparted and a baked potato sensation was produced, resulting in a liquor having a good flavor with enhanced sweet scent like cotton candy. .

  Furthermore, the maltol content was 3.0 mg / L, the 5-methylfurfural content was 1.5 mg / L, and furfural was added. As a result, when the furfural content was 2.0 mg / L or more, it became a liquor having a good flavor with enhanced sweet scent like cotton candy.

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

  Raw sweet potatoes (Kintoki potatoes) were baked using a commercially available stone-baked potato machine to prepare stone-baked potatoes. 30 kg of water was mixed with 10 kg of the stone-baked potato obtained, and ethanol was added so that the alcohol concentration was 5 v / v%. Distillation was carried out by a vacuum distillation method at 76 Torr by indirect heating using a single distiller. The obtained distillate (corresponding to the spirit referred to in the present invention) was 15.0 kg. In addition, the measurement of maltol, 5-methylfurfural and furfural was performed by high performance liquid chromatography (HPLC). The results are shown in Table 1.

  Potato shochu was produced using steamed sweet potato as the raw material and steamed rice as the raw material. The charging composition is shown in Table 2.

  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 second preparation was performed by washing raw sweet potatoes (Golden Chinuki), then cutting both ends and diseased roots and steaming them for 50 minutes (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 to divide it into 25 v / v% alcohol. Water was obtained to obtain potato shochu using rice bran (rice bran using rice bran). The distillate obtained in Example 1 was added to the obtained rice bran using potato shochu so as to have a maltol content of 1.0 mg / L to obtain a cotton candy-like sweet scent with enhanced sweet scent. The 5-methylfurfural content was 0.25 mg / L and the furfural content was 2.5 mg / L.

  Baked potato shochu was produced in the same manner as in Example 2. Instead of steamed sweet potatoes, stone-baked potatoes baked with raw sweet potatoes (Kintoki potatoes) using a commercially available stone-baked potato machine were used.

  The fermentation finished koji was distilled under reduced pressure at 60 Torr using a single-type distiller in the usual way (middle-distill cut alcohol content: 10 v / v%), and the obtained distillate was cooled and filtered to obtain an alcohol content of 25 v / v%. The water was divided into two pieces to obtain a stone-baked potato shochu using rice bran. The obtained stone-baked potato shochu had a maltol content of 2.0 mg / L, a 5-methylfurfural content of 0.1 mg / L, and a furfural content of 3.0 mg / L. It had a very rich taste that made you feel the baked potato itself, and the quality of the sake had a good flavor that included the baked potato itself in the mouth.

(Reference example)
About three types of commercially available potato shochu, the maltol content, 5-methylfurfural content, and furfural content were measured. Two types were shochu made from grilled potatoes, and one was shochu made from stone-baked potatoes. As a result, only traces of maltol and 5-methylfurfural were detected in any shochu. The furfural content was 2.0-4.0 mg / L. Since the detection limit of maltol by HPLC was 0.5 mg / L, the maltol content of these commercially available potato shochus was considered to be less than 0.5 mg / L. All of these commercially available potato shochus had a strong burning odor and a heavy liquor quality, and no sweetness was felt.

Claims (4)

  It is manufactured using potatoes as at least a part of the raw material, and the maltol content is 1.0 mg / L or more and the 5-methylfurfural content is 0.1 mg / L or more in terms of alcohol concentration of 25 v / v%. Characteristic distilled liquor.   The distilled alcoholic beverage according to claim 1, wherein the furfural content is 2.0 mg / L or more in terms of an alcohol concentration of 25 v / v%.   The distilled liquor according to claim 1 or 2, wherein the potato is sweet potato.   The distilled liquor according to any one of claims 1 to 3, wherein the potatoes are baked.