JP2015139399A - Shochu and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a shochu holding a unique flavor and having a fresh taste, and to provide a production method thereof.SOLUTION: In a shochu in this invention, which is a barley shochu formed by mixing a singly-distilled shochu distilled by a simplex distillation machine with a continuously-distilled shochu distilled by a continuous distillation machine, the concentration of 1-butanol is 0.015-0.120 ppm.

Description

  The present invention relates to a shochu liquor and a method for producing the same, and more particularly, to a shochu liquor in which a single distiller shochu distilled by a single distiller and a continuous distiller distilled by a continuous distiller are mixed and a method for producing the same.

Shochu is one of the spirits made by further distilling brewed sake. And this shochu is roughly classified into a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller.
Further, in order to take advantage of both the unique flavor of the single distillation shochu and the advantage that the continuous distillation shochu can be manufactured at low cost, the field of mixed shochu mixed with the single distillation shochu and the continuous distillation shochu is also spreading.

As described above, since the single distillation shochu is distilled by a single distiller, the unique flavor remains without disappearing compared to the continuous distillation shochu. And this unique flavor is thought to be caused by "oily components" such as higher fatty acids and ethyl esters thereof contained in single distillation shochu.
However, this oil component is considered to cause an oily odor by oxidation or the like and to cause the shochu to become cloudy.

  Therefore, until now, in order to remove this oily component, the distilled shochu has been cooled as soon as possible and filtered with filter paper, asbestos or the like. Furthermore, in order to remove this oily component reliably, there exists a technique (Patent Document 1) in which the shochu is cooled and then centrifuged.

Japanese Patent Laid-Open No. 11-127841

However, if the shochu is cooled and then subjected to filtration or centrifugation after the conventional method or the technique disclosed in Patent Document 1, there is a problem that the unique flavor is greatly reduced. .
In addition, among the shochu, the above-mentioned mixed shochu has gained popularity not only because it can be provided at low cost by including continuous distillation shochu, but also because it has a refreshing taste. It is also necessary to take advantage of the “fresh taste”.

  Accordingly, an object of the present invention is to provide a shochu with a refreshing taste and a method for producing the same while maintaining a unique flavor.

The above problem can be solved by the following means.
(1) A barley shochu mixed with a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller, wherein the concentration of 1-butanol is 0.015 to 0.120 ppm. Shochu characterized by.
(2) The shochu according to (1), wherein a ratio of the alcohol amount of the single distillation shochu to the total alcohol amount is 5 to 30%.
(3) The concentration of the 1-butanol is 0.015 to 0.040 ppm, and the shochu as described in (1) or (2) above.
(4) A shochu shochu mixed with a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller, wherein the concentration of 1-butanol is 0.030 to 0.210 ppm. Shochu characterized by.
(5) The shochu according to (4), wherein the proportion of the amount of alcohol in the single distillation shochu occupying in the total amount of alcohol is 5 to 30%.
(6) The shochu according to (4) or (5) above, wherein the concentration of 1-butanol is 0.030 to 0.070 ppm.
(7) The shochu according to any one of (1) to (6) above, wherein the temperature of the shochu liquor during the filtration treatment is 10 ° C. or higher.
(8) A method for producing a shochu mixed with a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller, and filtering the shochu at a liquid temperature of 10 ° C. or higher. A method for producing shochu, characterized by comprising:
(9) A mixing step of mixing the single distillation shochu and the continuous shochu so that the ratio of the alcohol content of the single distillation shochu in the total alcohol amount is 5 to 30%. The manufacturing method of the shochu as described in said (8).

According to the shochu according to the present invention, since the concentration of 1-butanol is regulated within a predetermined range, it is possible to obtain a shochu with a refreshing taste while maintaining a unique flavor.
According to the method for producing shochu according to the present invention, since it includes a filtration step of filtering shochu with a liquid temperature of 10 ° C. or higher, shochu having a 1-butanol concentration within a predetermined range can be produced. As a result, while maintaining a unique flavor, it is possible to produce a shochu with a clean taste.

It is a flowchart explaining the content of the manufacturing method of the single distillation shochu used for the mixed shochu which concerns on embodiment of this invention. It is a flowchart explaining the content of the manufacturing method of the mixed shochu concerning embodiment of this invention.

  Hereinafter, the form (embodiment) for implementing the shochu concerning the present invention and its manufacturing method is explained.

[Shochu]
The shochu according to the embodiment of the present invention is a mixed shochu (wheat shochu or shochu shochu) in which a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller are mixed. -The butanol concentration is in a predetermined range.
First, after briefly explaining the definition and the like of each shochu, specific items of the shochu according to the embodiment of the present invention will be described.

(Single distillation shochu)
Single distillation shochu is a product obtained by distilling cereals or rice cakes, alcohol-containing materials fermented from these straws and water with a single distillation machine, and is also called shochu oysters. And the single distillation shochu has a unique flavor derived from the raw material because the distillation is basically performed once.

(Continuous distillation shochu)
Continuous distillation shochu is obtained by distilling an alcohol-containing material with a continuous distiller, and is also called shochu shellfish. And since continuous distillation shochu is distilled many times, compared with single distillation shochu, the unique flavor is reduced, but since it is manufactured using a continuous distillation machine, it is suitable for mass production. Inexpensive.

(Mixed shochu)
The mixed shochu is a mixture of a single distillation shochu and a continuous distillation shochu. And depending on the mixing ratio, the mixed shochu is made from Ko-Otsu shochu (a shochu mixed with shochu oysters 5% or more and less than 50%) and Oto-kochi shochu (a shochu mixed with shochu cocoons 50% or more but less than 95%). And classified.

The shochu according to the embodiment of the present invention belongs to this mixed shochu. The mixing ratio of the single distillation shochu of shochu according to the embodiment of the present invention is not particularly limited as long as it is contained so as to satisfy the definition of the concentration of 1-butanol described later, but 5 to 30% is preferable. When the mixing ratio of the single-type distilled shochu is 5% or more, the unique flavor of shochu (flavor of the level required for blended shochu) can be ensured. Moreover, when the mixing ratio of the single-type distilled shochu is 30% or less, the refreshing taste can be ensured.
And the mixing ratio of the single distillation shochu in the shochu according to the embodiment of the present invention is more preferably 5 to 20%, further preferably 5 to 10%.
Here, the “mixing ratio of the single distillation shochu” specifically refers to the ratio of the alcohol amount of the single distillation shochu to the total alcohol amount of the mixed shochu.
In the present specification, alcohol refers to ethanol unless otherwise specified.

(Wheat shochu)
The barley shochu is a shochu manufactured using wheat as the main raw material (hanging raw material). And barley which is a main raw material can use barley, hadakamugi, rye, etc., and is not specifically limited.
A mixed shochu obtained by mixing a continuous distillation shochu with a single distillation shochu produced using wheat as the main raw material is a barley shochu, and a single distillation shochu produced using wheat as the main raw material, Continuous shochu manufactured using wheat as the main raw material is also a barley shochu.

(Shochu)
A shochu shochu is a shochu manufactured using potatoes as the main raw material (hanging raw material). And as potatoes which are main raw materials, a sweet potato, a potato, cassava, a yam, a taro, a konjac potato etc. can be used, and it does not restrict | limit in particular.
In addition, mixed shochu obtained by mixing continuous distillation shochu with a single distillation shochu produced using moss as a main raw material is a shochu shochu, and a single distillation shochu produced using moss as a main raw material, Continuous shochu produced using potatoes as the main raw material is also shochu.

(1-butanol)
The shochu liquor according to the embodiment of the present invention contains 1-butanol.
And 1-butanol is a compound whose structural formula is represented by CH ₃ (CH ₂ ) ₃ OH, and is also called n-butyl alcohol.
Moreover, this 1-butanol is one of the components involved in the addition of a unique flavor of shochu, and is also a component that serves as an index for determining whether or not it has a unique flavor. Furthermore, 1-butanol is a component that also serves as an index for determining whether or not it has a “clean taste”.

  When the shochu (mixed shochu) according to the embodiment of the present invention is a wheat shochu, the concentration of 1-butanol is 0.015 ppm (0.000015 mg / ml) or more. When the concentration of 1-butanol is 0.015 ppm or more, a unique flavor derived from wheat (a level of flavor required for blended shochu) can be confirmed when barley shochu is included in the mouth. And it is preferable that the density | concentration of 1-butanol is 0.019 ppm or more so that the unique flavor derived from wheat can be confirmed more reliably.

  Moreover, when the shochu (mixed shochu) according to the embodiment of the present invention is a wheat shochu, the concentration of 1-butanol is 0.120 ppm (0.000120 mg / ml) or less. When the concentration of 1-butanol is 0.120 ppm or less, a refreshing taste can be confirmed when barley shochu is included in the mouth. And it is preferable that the density | concentration of 1-butanol is 0.040 ppm or less so that the refreshing taste can be confirmed more reliably.

  When the shochu (mixed shochu) according to the embodiment of the present invention is shochu shochu, the concentration of 1-butanol is 0.030 ppm (0.000030 mg / ml) or more. When the concentration of 1-butanol is 0.030 ppm or more, a unique flavor derived from koji (a level of flavor required for mixed shochu) can be confirmed when koji shochu is included in the mouth. And it is preferable that the density | concentration of 1-butanol is 0.034 ppm or more so that the unique flavor derived from a cocoon can be confirmed more reliably.

Moreover, when the shochu (mixed shochu) according to the embodiment of the present invention is shochu shochu, the concentration of 1-butanol is 0.210 ppm (0.000210 mg / ml) or less. When the concentration of 1-butanol is 0.210 ppm or less, a refreshing taste can be confirmed when the shochu is included in the mouth. And it is preferable that the density | concentration of 1-butanol is 0.070 ppm or less so that the refreshing taste can be confirmed more reliably.
Then, the concentration of 1-butanol can be measured by gas chromatography or the like.

(Turbidity)
The turbidity of the shochu (mixed shochu) according to the embodiment of the present invention is not particularly limited, but is preferably 0.01 NTU or less. When the turbidity is 0.01 NTU or less, it is judged by the consumer that the mixture has sufficient transparency as a mixed shochu. And in order to make a transparent feeling more reliable, it is especially preferable that turbidity is 0.00 NTU.
The turbidity of shochu can be measured with an absorptiometer or the like.

  As described above, according to the shochu according to the embodiment of the present invention, since the concentration of 1-butanol is defined within a predetermined range, the shochu that retains a unique flavor derived from wheat and straw can be obtained. It can be made into a shochu with a refreshing taste.

Next, the manufacturing method of the shochu which concerns on embodiment of this invention is demonstrated.
[Production method of shochu]
A method for producing shochu (mixed shochu) according to an embodiment of the present invention includes a filtration step of filtering shochu with a liquid temperature of 10 ° C. or higher. And the manufacturing method of the shochu which concerns on embodiment of this invention may also include each process demonstrated below.
First, a single distillation shochu, a continuous distillation shochu, and a method for producing a mixed shochu mixed with both will be described, and then the filtration step that is a feature of the present invention will be described.

(Manufacturing method of single distillation shochu)
As shown in FIG. 1, the production method of the single distillation shochu is as follows: primary mash production step S1, secondary mash production step S2, distillation step S3, post-distillation filtration step S4, water splitting step S5, post-water splitting filtration step S6, etc. The process is comprised.

  In the primary mash production step S1, first, rice, wheat, and rice bran, which are raw materials for primary mash, are soaked in rice (wheat, rice bran), steamed, and then allowed to cool. Then, seed koji (white koji mold, black koji mold, etc.) is seeded on the raw material after being allowed to cool, and koji making is performed. Thereafter, shochu yeast, water and the like are added to produce primary ripening moromi (sake mother).

In the secondary mash manufacturing process S2, water, main ingredients (hanging raw materials) such as wheat and straw are added to the primary ripened mash manufactured in the primary mash manufacturing process S1. And secondary aging moromi is manufactured by making it ferment for several days to several tens of days, managing temperature etc.
The type of shochu is determined by the type of the main raw material, such as barley shochu when wheat is used as the main material, and shochu shochu when rice is used.

  In the distillation step S3, the secondary ripened mash produced in the secondary mash production step S2 is distilled by a single-type distiller. In addition, about distillation by a single-type distiller, although there exist atmospheric pressure distillation whose temperature in a distiller is around 100 degreeC, and vacuum distillation which is 50 degreeC or 60 degrees C or less, any may be sufficient.

  In post-distillation filtration step S4, filtration is performed to remove oily components in the raw liquor after distillation step S3. The apparatus used for the filtration treatment is not particularly limited, and the same applies to the following filtration steps.

In the water splitting step S5, water is added to the shochu after the post-distillation filtration step S4 in order to lower the alcohol content.
In post-water splitting filtration step S6, filtration is performed to remove oily components that are precipitated due to the alcohol content being lowered by the water splitting in water splitting step S5.
And usually, the shochu that has undergone this post-water splitting filtration step S6 is bottled and shipped.

(Continuous distillation shochu production method)
About the manufacturing method of a continuous distillation shochu, it demonstrates centering on a different point from the manufacturing method of a single distillation shochu.
First, the manufacturing method of the continuous distillation shochu differs from the manufacturing method of the single distillation shochu in that a continuous distillation machine is used instead of a single distillation machine in the distillation step S3 shown in FIG. And since the manufacturing method of a continuous distillation shochu uses a continuous distiller, the raw liquor distilled with the said distiller hardly contains an oil component. Therefore, usually, the post-distillation filtration step S4 and the post-water splitting filtration step S6 for removing the oil component are not performed, and only a simple filtration treatment for removing impurities is performed.
Furthermore, the subject of distillation in the continuous distillation shochu production method is usually alcohol for alcoholic beverages made from molasses or the like, or starch obtained by saccharifying and fermenting starchy materials such as grains.

(Production method of mixed shochu)
As shown in FIG. 2, the manufacturing method of the mixed shochu includes a mixing step S21 for mixing the single distillation shochu manufactured by the above-described manufacturing method with the continuous distillation shochu manufactured by the above-described manufacturing method. Is done.
And the mixing ratio of the single distillation shochu and the continuous distillation shochu in the mixing step S21 is not particularly limited as described above, but it is preferable to mix so that the mixing ratio of the single distillation shochu is 5 to 30%. It is more preferable to mix so that it may become 5 to 20%, and it is still more preferable to mix so that it may become 5 to 10%.
Moreover, you may provide post-mixing filtration process S22 for removing an oil-based component after mixing process S21.

  In the mixing step S21, the single distillation shochu after the post-water splitting filtration step S6 shown in FIG. 1 and the continuous distillation shochu are usually mixed, but after the distillation step S3 and after the post-distillation filtration step S4. Alternatively, the single distillation shochu after the water splitting step S5 may be mixed with the continuous distillation shochu. However, in these cases, the oil component in the single distillation shochu may not be sufficiently removed. Therefore, after the mixing step S21, a post-mixing filtration step S22 for removing the oil component is provided. preferable.

(Filtration process)
In the method for producing shochu (mixed shochu) according to the embodiment of the present invention, at least one of the post-distillation filtration step S4, the post-water splitting filtration step S6, and the post-mixing filtration step S22 has a shochu liquor temperature of 10. What is necessary is just the filtration process (henceforth a "prescribed filtration process" suitably) made into ° C or more. In other words, the post-distillation filtration step S4 or the post-water splitting filtration step S6 before the mixing step S21 may be a prescribed filtration step, and the post-mixing filtration step S22 after the mixing step S21 may be a prescribed filtration step. In other words, the prescribed filtration step may be performed before the mixing step S21 or after the mixing step S21.
However, it is more preferable that the post-mixing filtration step S22 is a prescribed filtration step because an oily component may be precipitated after the mixing step S21.

  In addition, the manufacturing method of the shochu liquor which concerns on embodiment of this invention should just include the filtration process which made the liquid temperature of the shochu liquor 10 degreeC or more as mentioned above. Therefore, the method for producing shochu according to the embodiment of the present invention purchases raw sake after single distillation (after distillation step S3) and continuous distillation shochu, mixes each, and then performs the prescribed filtration process. May be used.

As described above, according to the method for producing shochu according to the embodiment of the present invention, since a specified filtration step is included, shochu is produced in which the concentration of 1-butanol is within a predetermined range (particularly, a predetermined value or more). be able to. As a result, while maintaining a unique flavor derived from wheat and straw, a clear-tasting shochu can be produced.
In addition, in the mixing step, by setting the mixing ratio of the single-type distilled shochu to a predetermined ratio or more, a shochu capable of exhibiting a unique flavor more reliably can be produced. Furthermore, in the mixing step, by making the mixing ratio of the single distillation shochu less than or equal to a predetermined ratio, it is possible to produce a shochu that can surely exhibit a refreshing taste.

  In addition, in the shochu liquor and the manufacturing method thereof according to the embodiment of the present invention, the characteristics and conditions that are not clearly specified may be any conventionally known ones, and are not limited as long as the effects obtained by the characteristics and conditions are exhibited. Needless to say.

Next, an example that satisfies the requirements of the present invention and a comparative example that is not so exemplified will be described for the shochu and the method for producing the same according to the present invention.
First, in Example 1, the influence which the liquid temperature of the shochu at the time of a filtration process has on the flavor of shochu is confirmed.

[Preparation of sample]
(Barley shochu: single distillation shochu)
After preparing barley shochu (alcohol content: 25 degrees, main ingredients: wheat, straw: barley straw, normal pressure single distillation, unfiltered state, commercial product), after making the sample not filtered and the predetermined liquid temperature , A sample subjected to filtration (filter name: cellulose acetate, product number: 25CS045AN, pore size: 0.45 μm, sales: Advantech Co., Ltd.) was prepared.
The detailed component composition of “wheat shochu: single distillation shochu” is shown in Table 1 below.

(Shochu shochu: single distillation shochu)
After preparing a shochu shochu (25% alcohol, main ingredient: sweet potato, koji: black koji, normal pressure single distillation, non-filtered state, commercial product), after making the sample unfiltered and the predetermined liquid temperature , A sample subjected to filtration (filter name: cellulose acetate, product number: 25CS045AN, pore size: 0.45 μm, sales: Advantech Co., Ltd.) was prepared.
The detailed component composition and the like of “Shochu Shochu: Single Distilled Shochu” are shown in Table 2 below.

[Measurement of 1-butanol concentration]
The concentration of 1-butanol in the sample was analyzed by SPME method (solid phase microextraction method).
Specifically, a 10 ml sample is taken into a 20 ml headspace vial, and aroma components in the headspace are extracted with a SPME fiber for 15 minutes at 40 ° C., and a gas chromatograph mass spectrometer (GC / MS, Agilent Technologies). (Co., Ltd.)).

(conditions)
The detailed conditions are as follows.
Column: DB-WAX 30 m × 0.25 mm ID × 0.25 μm, 40-240 ° C., 5 ° C./min
Entrance: Splitless -270 ° C
Gas flow rate: Helium Flow rate: 1.0 ml / min

[Measurement of concentration of ethyl palmitate, etc.]
As a method for extracting ethyl palmitate, ethyl stearate, ethyl oleate, and ethyl linoleate contained in the sample, a sample diluted with water so as to be about 5 degrees of alcohol was shaken in dichloromethane for 30 minutes. After shaking, the dichloromethane phase was recovered, concentrated, and then analyzed using a gas chromatograph mass spectrometer (GC / MS, Agilent Technologies).

(conditions)
The detailed conditions are as follows.
Column: DB-WAX 30 m × 0.25 mm ID × 0.25 μm, 40-240 ° C., 5 ° C./min
Extraction port: splitless-270 ° C, injection volume: 1 μl
Gas flow rate: Helium Flow rate: 1.0 ml / min

[Measurement of turbidity]
About the turbidity of the shochu, the EBC value (wavelength: 660 nm) was measured using an absorptiometer (manufactured by SHIMADZU, UV-1600) at a liquid temperature of 20 ° C., and the NTU value was calculated from the EBC value.
The NTU value was calculated using the formula “NTU value = EBC value × 19.7 ÷ 0.245”.

[Evaluation of gorgeous fragrance]
About the fragrance of the sample prepared by the above method, three well-trained professional panels scored independent scores in a five-step evaluation of 1 to 5 points according to the following evaluation criteria, and calculated the average value.
In addition, about evaluation of fragrance, it evaluated without including a sample in a mouth.

(Ornate scent)
5 points: There is a very strong gorgeous fragrance.
4 points: Strong and gorgeous scent.
3 points: There is a gorgeous scent.
2 points: There is a weak gorgeous scent.
1 point: There is no gorgeous fragrance.

[Evaluation of unique flavor as shochu]
About the flavor of the sample prepared by the said method, three well-trained professional panels scored the independent score by 1-5 points | pieces according to the following evaluation criteria, and computed the average value.
In addition, about evaluation of flavor (fragrance and taste), the sample was included in the mouth and evaluation was performed. The unique flavor of shochu is a unique flavor derived from wheat in the case of barley shochu (a level of flavor required for single-type distilled shochu). It is a flavor (a level of flavor required for single distillation shochu).

(Unique flavor as shochu)
5 points: As a single distillation shochu, it has a very strong and unique flavor.
4 points: As a single distillation shochu, it has a strong and unique flavor.
3 points: As a single distillation shochu, there is a unique flavor.
2 points: As a single distillation shochu, there is a weak and unique flavor.
1 point: There is no unique flavor as a single distillation shochu.

Tables 1 and 2 below show the concentration and turbidity of 1-butanol, and Tables 3 and 4 show the evaluation results (gorgeous fragrance and unique flavor).
In Tables 1 and 2, the concentrations of ethyl palmitate, ethyl stearate, ethyl oleate, and ethyl linoleate are also shown as reference values.

  Sample No. shown in Table 1 About 1-2 to 1-5, since the filtration temperature was more than the temperature which this invention prescribes | regulates, the density | concentration of 1-butanol will show a high value. As a result, in these samples, in the evaluation of “gorgeous fragrance” and “unique flavor” shown in Table 3, sample No. Compared with 1-1, the score became 2 times or more.

  Sample No. shown in Table 2 About 2-2 to 2-5, since the filtration temperature was more than the temperature which this invention prescribes | regulates, the density | concentration of 1-butanol will show a high value. As a result, in these samples, in the evaluation of “ornate fragrance” and “unique flavor” shown in Table 4, sample No. Compared to 2-1, the score was more than doubled.

  Next, in Example 2, using the single distillation shochu obtained with good results in Example 1, the mixing ratio of the single distillation shochu and the concentration of 1-butanol were the flavor of shochu (mixed shochu). Check the effect on taste.

[Preparation of sample]
(Barley shochu: single-type distilled shochu, shochu shochu: single-type distilled shochu)
For “wheat shochu: single distillation shochu”, the sample No. in Table 1 used in Example 1 was used. The same thing as 1-4 (filtration temperature is 20 degreeC) was prepared. In addition, for “Shochu Shochu: Single Distilled Shochu”, the sample No. in Table 2 used in Example 1 was used. The same thing as 2-4 (filtration temperature is 20 degreeC) was prepared.

(Continuous distillation shochu)
Continuous distillation shochu (alcohol content: 65.5 degrees, main raw material: molasses, atmospheric pressure continuous distillation, state after filtration) was prepared.
The detailed composition of “continuous distillation shochu” is shown in Table 5 below.

Then, prepare the sample by mixing “barley shochu: single distillation shochu” and “continuous distillation shochu” prepared as described above, “shochu shochu: single distillation shochu” and “continuous distillation shochu” in a predetermined ratio. did.
As described above, the mixing ratio of the single distillation shochu is specifically the ratio of the alcohol amount of the single distillation shochu to the total alcohol amount of the mixing shochu. Therefore, for example, when preparing “mixed shochu with a mixing ratio of 10% of single distillation shochu”, the ratio of the liquid volume of single distillation shochu (alcohol 25 °) and continuous distillation shochu (alcohol 65.5 °) Was mixed to a ratio of about 3:10.

[Measurement of concentrations of 1-butanol, ethyl palmitate, etc.]
The method for measuring the concentrations of 1-butanol, ethyl palmitate, ethyl stearate, ethyl oleate, and ethyl linoleate in the sample was the same as in Example 1.

[Evaluation of unique flavor as shochu]
About the flavor of the sample prepared by the said method, three well-trained professional panels scored the independent score by 1-5 points | pieces according to the following evaluation criteria, and computed the average value.
About evaluation of flavor (fragrance and taste), the sample was included in the mouth and evaluated. The unique flavor of shochu is a unique flavor derived from wheat in the case of barley shochu (flavor required for blended shochu), and in the case of shochu, a unique flavor derived from straw. This is the level of flavor required for blended shochu.
In addition, compared with “unique flavor as shochu” in Example 1 using single distillation shochu, “unique flavor as shochu” in Example 2 using mixed shochu is different from single distillation shochu and mixed shochu. Because the required level is different, the level required for mixed shochu is lower.

(Unique flavor as shochu)
5 points: As a blended shochu, there is a very strong and unique flavor.
4 points: As a mixed shochu, there is a strong and unique flavor.
3 points: As a mixed shochu, there is a unique flavor.
2 points: As a mixed shochu, there is a weak and unique flavor.
1 point: There is no unique flavor as a mixed shochu.

[Evaluation of clean taste]
About the taste of the sample prepared by the above-mentioned method, three well-trained professional panels scored an independent score in a five-step evaluation of 1 to 5 points according to the following evaluation criteria, and the average value was calculated.
In addition, about refreshing taste evaluation, the sample was included in the mouth and evaluated.

(Neat taste)
5 points: The refreshing taste is extremely strong.
4 points: Strong refreshing taste.
3 points: There is a refreshing taste.
2 points: The refreshing taste is weak.
1 point: A refreshing taste is not felt at all.

Table 5 below shows the concentration and the like of 1-butanol in “continuous distillation shochu” used in producing the samples. Tables 6 and 7 show the concentration of 1-butanol of the sample and the like, and also show the evaluation results (unique flavor, clean taste).
In Tables 5 to 7, the concentrations of ethyl palmitate, ethyl stearate, ethyl oleate, and ethyl linoleate are also shown as reference values.

Sample No. shown in Table 6 As for 3-3 to 3-5, since the concentration of 1-butanol was within the predetermined range, in the evaluation of “unique flavor” and “clean taste”, both were 2 points or more (weak but unique) It was a favorable result that a flavor and a clear taste were felt).
In particular, sample no. As for 3-3 and 3-4, in the evaluation of “unique flavor” and “clean taste”, both were very favorable results of 2.5 points or more.

  On the other hand, sample no. As for 3-1, 3-2, since the concentration of 1-butanol was low, the result was that no “unique flavor” was felt. Sample No. As for 3-6, since the concentration of 1-butanol was high, the “clean taste” was considerably weak.

Sample No. shown in Table 7 Regarding 4-3 to 4-5, since the concentration of 1-butanol was within a predetermined range, in the evaluation of “unique flavor” and “clean taste”, both were 2 points or more (weak but unique) It was a favorable result that a flavor and a clear taste were felt).
In particular, sample no. As for 4-3 and 4-4, in the evaluations of “unique flavor” and “clean taste”, both were very favorable results of 3 points or more.

  On the other hand, sample no. Regarding 4-1 and 4-2, since the concentration of 1-butanol was low, no “unique flavor” was felt. Sample No. About 4-6, since the density | concentration of 1-butanol was high, it became a result that "the refreshing taste" was very weak.

As described above, in Example 1, it was found that the concentration of 1-butanol can be increased by filtering the shochu while the liquid temperature of the shochu is not lower than a predetermined temperature. And it turned out that the simple distillation shochu which shows a high value about the density | concentration of 1-butanol has a good result in evaluation of "gorgeous fragrance" and "unique flavor."
Moreover, in Example 2, while using the single distillation shochu obtained with good results in Example 1, a unique flavor is maintained by setting the mixing ratio of the single distillation shochu and the concentration of 1-butanol within a predetermined range. At the same time, it was confirmed that a blended shochu with a clean taste could be provided.

S1 Primary mash production process S2 Secondary mash production process S3 Distillation process S4 Post-distillation filtration process (filtration process)
S5 Water splitting process S6 Water splitting post filtration process (filtration process)
S21 mixing process S22 post-mixing filtration process (filtration process)

Claims (9)

A barley shochu mixed with a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller,
A concentration of 1-butanol is 0.015 to 0.120 ppm.   The ratio of the alcohol amount of the single distillation shochu occupying in the total alcohol amount is 5 to 30%.   The concentration of said 1-butanol is 0.015-0.040 ppm, The shochu of Claim 1 or Claim 2 characterized by the above-mentioned. A shochu shochu mixed with a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller,
A concentration of 1-butanol is 0.030 to 0.210 ppm.   The ratio of the alcohol amount of the single distillation shochu occupying in the total alcohol amount is 5 to 30%.   The concentration of the 1-butanol is 0.030 to 0.070 ppm, and the shochu according to claim 4 or 5 characterized by the above-mentioned.   The liquid temperature of the shochu at the time of a filtration process is 10 degreeC or more, The shochu of any one of Claim 1 thru | or 6 characterized by the above-mentioned. A method for producing a shochu mixed with a single distillation shochu distilled by a single distiller and a continuous distillation shochu distilled by a continuous distiller,
A method for producing a shochu, comprising a filtration step of filtering shochu with a liquid temperature of 10 ° C or higher.   9. A mixing step of mixing the single distillation shochu and the continuous shochu so that the ratio of the alcohol amount of the single distillation shochu in the total alcohol amount is 5 to 30%. A method for producing shochu as described in 1.

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