JP2018153197A - Manufacturing method of fruit and/or fruit skin spirits using microwave heat distillation method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a novel fruit-based spirits providing flavor of fruit and/or fruit skin.SOLUTION: There is provided a method for manufacturing spirits unprocessed sake B providing aroma and flavor peculiar to fruit with skin and/or fruit skin strongly and strong taste, having an impregnation process for mixing alcohol and fruit with skin and/or fruit skin and impregnating the fruit with skin and/or the fruit skin into the alcohol; a separation process for separating an impregnation liquid and the fruit with skin and/or the fruit skin after impregnation after the impregnation process; and a distillation process for microwave distilling the separated fruit with skin and/or fruit skin after impregnation after the separation process.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a method for producing a fruit and / or peel-specific raw sake using a microwave heating distillation method.

  In general, fruit juice-containing alcoholic beverages currently on the market are manufactured by mixing various raw materials, filling various containers, and then performing heat sterilization. Chuhai is also a representative example of an “effervescent alcoholic beverage” in which carbon dioxide is contained by applying carbonation to an alcoholic beverage. In fruit juice-containing alcoholic beverages such as Chuhai, in order to maintain the taste and fruit feeling of fruits, sugars are used, or when sugars are not used, fruit juice is highly contained or flavors, sweeteners, acidulants Need to improve the flavor.

  If you immerse the skin of raw citrus or apple fruit in an alcohol solution of moderate concentration, distill under reduced pressure at a moderate vacuum, and collect the distillate, the fresh, fresh aroma and natural flavor of the raw fruit skin A method for obtaining a distilled liquor that can be used as a substitute for fragrances or as a base for liqueur (Patent Document 1), and flavor enhancement obtained by mixing aroma components contained in fruit pulp into concentrated fruit juice of the fruit A method of manufacturing using fruit juice (Patent Document 2), adding alcohol to a composition comprising a pulp cell of citrus fruit and peel oil obtained from citrus fruit peel, and removing insoluble components after mixing A method (Patent Document 3) using an alcohol extract obtained is proposed. However, these documents do not describe a fruit juice-containing alcoholic beverage having no sugar.

  In addition, it is common practice to add organic acids such as citric acid and malic acid as an acidulant together with sugars for the purpose of improving the flavor of alcoholic beverages, particularly liqueurs, in which aroma components derived from citrus fruits are blended. However, it is known that aroma components derived from citrus fruits including citral are easily decomposed in an acidic region having a pH of 3 or less, and the aroma is lost in a very short time and is changed to a malodorous substance (Non-patent Document 1). .

  Moreover, the flavor taste improvement agent (fragrance | flavor) which exhibits the natural flavor and taste improvement effect by adding to liquor is proposed (patent document 4). That is, in Patent Document 4, citrus fruits or citrus-derived materials are used as raw materials, and vapor generated by a microwave generator is introduced and irradiated to the raw materials that have been reduced in pressure by a decompressor. One of the flavors and tastes of foods and drinks that are additives, comprising, as an active ingredient, the essential oil or water extract obtained by the reduced pressure microwave irradiation extraction process that performs the extraction process by condensing the vaporized vapor. The flavor taste improving agent which masks a part and improves the flavor and taste of an additive is disclosed.

Japanese Patent No. 4302871 JP 2009-11246 A Japanese Patent No. 5178615 JP 2006-013976 A Japanese Patent No. 3665193

Journal of Japanese Society of Food Industry, Vol. 15, No. 7, 285-289 (1968).

Distilled liquor is liquor made by distilling brewed liquor and is also called spirits. Distilled liquors include whiskey, brandy, shochu, gin, and vodka, each with its own fragrance.
Various attempts have been made to give these spirits a fresh and fresh fragrance derived from fruits and vegetables, but all these alcoholic beverages have a unique flavor such as citrus fruits, but are squeezed. The flavor of fresh citrus fruits such as fresh is not sufficient, and it has not always been able to satisfy the needs of consumers who have become increasingly diverse and sophisticated in recent years.
For example, in Patent Document 1, a citrus peel was roughly crushed and immersed in alcohol, and then distilled under reduced pressure to obtain a spirits spirit rich in citrus fruits. And the peel after soaking was discarded.
The flavor / taste improving agent (fragrance) of Patent Document 4 exhibits a natural flavor and a taste improving effect when added to beverages, jelly, ice cream, and other foods. For example, when used in alcoholic beverages. (1) It is necessary to store in refrigeration and freezing, and (2) the extract and the essential oil must be used separately.
It is not a fruit juice-containing alcoholic beverage with no saccharides, and in alcoholic beverages that contain saccharides and acidulants such as citric acid and malic acid, it becomes an acidic region with a pH of 3 or less where fragrance components are easily decomposed. There is a problem that the fragrance component is easily deteriorated, and the flavor is often lost before being used for drinking.
Furthermore, due to the heat sterilization process that is generally performed during the food production process, the deterioration of natural fragrance components derived from citrus fruits accelerates, and the refreshing flavor characteristic of natural fragrance components is lost. there were.

Accordingly, the present invention provides a new fruit-based spirit that extracts fruits and / or peel components contained in the inside of the fruits and / or peels, and strongly senses the flavor of the fruits and / or peels and exhibits a strong taste. It is intended to produce and to produce fruit-based spirits that blend with it and exhibit a flavorful and well-balanced taste characteristic of fruits and / or skins. Accordingly, a fruit-based spirit with a slightly unsatisfactory flavor and taste of fruit and / or skin is prepared for blending with the above-mentioned new fruit-based spirits that strongly perceive the fruit and / or fruit flavors and exhibit strong taste. Also aimed at.
That is, the object of the present invention is to provide a raw sake AB that is blended with a slightly unsatisfactory flavor and a taste of the original liquor A to provide a flavorful and well-balanced taste characteristic of fruits and / or skins. It is an object of the present invention to provide a method for producing a raw liquor B that strongly senses the flavor of fruits and / or peels using a distillation method and exhibits strong taste.

  The present inventors have found that a fruit-based spirit having a strong flavor of the skin can be produced by microwave distillation of the skin after alcohol immersion, and the present invention has been completed based on this discovery. It is a thing.

The gist of the present invention is the following (1) to (4) of a method for producing a raw liquor that strongly feels the fruit and / or fruit flavor.
(1) A dipping step in which alcohol and fruits with fruit peels and / or peels are mixed to immerse alcohol in fruits with fruit peels and / or peels, a dipping solution and a dipped fruit after the dipping steps Characterized in that it has a separation step of separating the fruit-and-peeled fruit skin and / or pericarp, and a distillation step after the separation step for microwave distillation of the separated fruit-and-peeled fruit skin and / or pericarp. And a method for producing spirits sake B showing a strong taste and a strong aroma and flavor peculiar to the fruit skin and / or fruit skin.
(2) Fruit spirit with a fruit peel and / or fruit skin spirit A with a little unsatisfactory flavor and taste obtained by distilling the immersion liquid separated in the separation step under reduced pressure. The method for producing spirits sake B, which is for blending, has a strong fruity taste and / or aroma and flavor peculiar to the fruit skin as described in (1) above, and exhibits a strong taste.
(3) The spirits with spirit of the fruit and / or a fruit-specific aroma as described in (1) or (2) above, wherein the spirits spirit B has an alcohol concentration of 20 to 90 v / v%. A method for producing spirits raw liquor B that has a strong flavor and exhibits a strong taste.
(4) Any of the above (1) to (3), wherein the fruit and / or pericarp of the fruit is a fruit and / or pericarp of the fruit selected from the group consisting of citrus fruits, apples and grapes A method for producing spirits sake B showing a strong taste and a strong aroma and flavor peculiar to the skin of the fruit as described in 1.

  According to the present invention, the fruit and / or peel component contained in the fruit and / or peel is extracted, and the fruit and / or peel after being immersed in alcohol is microwave-distilled to obtain the flavor of the fruit and / or peel. It is possible to produce a new fruit-based spirit that feels strongly and exhibits a strong taste. When microwave distillation is used, the fruit and / or the peel component contained in the inside of the peel can be extracted. Thereby, the new citrus spirits can be manufactured from the fruit and / or skin after immersion which was conventionally discarded. Fruit-based spirits with a slightly unsatisfactory flavor and taste of the past by extracting the components and alcohol remaining in the fruits and / or the skin by microwave distillation of the soaked fruits and / or the skins that were previously discarded It is possible to obtain a new spirit raw alcohol B having a citrus-type aroma and flavor different from that of the original alcohol A and having a strong taste.

  Conventionally, a method for producing spirits using fruits and / or peels has been performed by a method in which the fruits and / or peels are immersed in alcoholic beverages and distilled. In the conventional method, there is a problem that “the fragrance (oil) of the fruit and / or the skin cannot be sufficiently removed”, but this is a spirits spirit B that strongly senses the flavor of the fruit and / or the skin and shows a strong taste. To find a new use of blended with potato, and to solve the problem depending on the use, to obtain a spirits spirit AB that has a rich flavor and balanced taste peculiar to fruits and / or skins Can do.

The manufacturing flow of the conventional manufacturing method and the novel method of the present invention. (A) Manufacturing flow of new method of embodiment, (B) Manufacturing flow of conventional manufacturing method and new method of embodiment. A photograph of a lemon peel used in the examples as an example of a roughly crushed peel. An appearance photograph of a microwave vacuum distillation apparatus (SVD-100 type).

  In the present invention, the fruit and / or skin can be a raw material such as a fruit or vegetable having any fragrance. Examples of fruits include citrus fruits such as oranges, oranges, lemons, summer oranges, citrons, sudachi, kabosu, grapefruit, apples, none, peaches, grapes, kiwis, bananas, melons, and watermelons. Examples of vegetables include spicy vegetables such as sage, cinnamon, lavender, parsley, rosemary, ginger, pepper, peppermint as well as tomatoes, peppers and celery, but spicy vegetables are particularly preferred. It is illustrated as a thing.

  Fruits and vegetables lose their fresh flavor due to drying, so fruits and / or fruit skins are used without being dried. If it is used as it is, it may be refrigerated or frozen. Fruits and / or peels are roughly crushed and soaked in alcohol so that the aromatic components can be easily extracted with alcohol. In order to increase the extraction rate of the skin component at the time of immersion, it was necessary to pulverize the skin finely. However, since rough pulverization was possible in the work, a technique for efficiently extracting the skin component was desired. Moreover, effective utilization of the peel after immersion was desired.

In the present invention, microwave distillation capable of extracting the components inside the fruit and / or peel is used. For example, citrus peel is roughly crushed and soaked in alcohol, the peel is removed, and the soaked skin is microwave-distilled to obtain spirits spirit B with a strong citrus flavor. This spirits raw liquor B feels strongly the fragrance and flavor peculiar to citrus fruit skin, and shows a strong taste.
The immersion liquid after removing the peel is distilled under reduced pressure to obtain a citrus-based aroma spirit spirit A. This spirits spirit A has a slightly unsatisfactory flavor and taste peculiar to citrus peel, and is used for blending with the spirits spirit B described above. This blend makes it possible to obtain spirits sake AB, which is rich in flavor unique to citrus peel and exhibits well-balanced taste.

  When distilling solid foods, a microwave distillation apparatus is used to solve various problems such as the need for uniform stirring processing of the whole and the difficulty of cleaning the stirring blades and the inner surface of the tank. Has been proposed (Patent Document 5). A vacuum distillation apparatus for sake lees that separates and recovers reusable alcohol from sake lees, which is a by-product of sake brewing, comprising a sealed tank that contains sake lees, an electromagnetic wave generator that radiates electromagnetic waves into the sealed tank, and a sealed tank. In a vacuum distillation apparatus comprising an alcohol recovery apparatus equipped with a vacuum pump for creating a vacuum atmosphere, a shallow tray that contains sake lees, has heat resistance and transmits electromagnetic waves is contained in a sealed tank, and the tray is placed in the sealed tank. This is a vacuum distillation apparatus for sake lees characterized in that it is provided with a circulating movement means and a means for storing and taking out a tray in a sealed tank.

  Multiple fruits and / or peels may be used. In particular, there are many vegetables that make a unique blue odor strongly felt by themselves, so they may be mixed with fruits. Moreover, you may use a some fruit simultaneously like apple and lemon, peach, and orange. Since most of the fragrance components of fruits are present in the skin and the nearby pulp, it is preferable to use raw skin as a raw material. The pericarp may be used by itself, but may be used by mixing with the pulp. Fruit peel, especially citrus fruit peel, contains a large amount of bitter components such as naringin and limonoid at the same time as a fresh fragrance, after roughly crushing the fruit skin and immersing it in alcohol, removing the skin, After obtaining the spirits sake A having a slightly unsatisfactory flavor and taste peculiar to citrus fruits for blending with the spirits spirit B by distilling the immersion liquid under reduced pressure, the spirits after soaking are microwave-distilled to obtain a unique aroma and flavor. A spirits spirit B showing strong taste and strong taste is obtained. The flavor and bitterness of spirit spirits A and B to be produced can be adjusted by adjusting the amount of the peel added.

  After mixing the alcohol and the fruit and / or peel, the alcohol is immersed in the fruit and / or the peel to extract the aroma component. Thereafter, the soaking solution and the soaked fruit and / or peel are separated, and the soaked fruit and / or peel are subjected to microwave distillation. As the alcohol used for the immersion, pure raw material alcohol is preferably used, but alcohol containing alcohol can also be preferably used. Examples of such alcoholic beverages include whiskey, brandy, shochu, gin, and vodka. The alcohol concentration is not particularly specified, but preferably 20% to 100%, more preferably 40% to 100%. In general, since most of the fragrance components are well dissolved in alcohol, the higher the alcohol concentration, the shorter the immersion time may be. However, there are components that may be immersed at a lower alcohol concentration, so the fragrance component varies depending on the alcohol concentration. Therefore, it is sufficient to select a concentration that contains a desired fragrance component but is easy to obtain a microwave distillate.

  The amount of raw fruit and / or peel added is not constant because it varies depending on the amount of aromatic components in the raw materials and what spirits A and B are desired. Generally, 10% to 50% (W / V) of the amount of alcohol may be added. If the addition amount is small, spirit raw spirits A and B with less aroma are obtained, and conversely if the addition amount is large, spirit raw spirits A and B having a large aroma are obtained. The conditions for mixing the alcohol with the fruit and / or the peel are not particularly specified, but may be immersed for 1 to 3 days at room temperature. The immersion temperature is preferably -10 ° C to room temperature. Heating and soaking is advantageous in that it takes only a short time, but if the temperature is too high, the aromatic component may be altered by heating. In addition, the raw material can be roughly crushed and mixed with alcohol to increase the immersion efficiency. When frozen fruit skin is mixed, it becomes about -10 ° C. It is desirable to keep this temperature as much as possible.

Alcohol is immersed in the fruit and / or peel, and then separated into the immersion liquid and the immersed fruit and / or peel, and the immersed fruit and / or peel is subjected to microwave distillation.
In the microwave heating distillation method, the fruit and / or skin after immersion as a raw material is put into a microwave distillation apparatus and sealed. Thereafter, the pressure in the microwave distillation apparatus is reduced to 50 mmHg using a vacuum pump and held. Thereafter, the raw material is heated by irradiating the raw material with electromagnetic waves with 1.2 kw × 4 microwaves to boil the raw material, and the steam containing the aromatic components of the fruit and / or peel after immersion Take out. Note that the microwave distillation apparatus boils at about 40 ° C. due to the reduced pressure. Although there is no restriction | limiting in particular in the pressure reduction state of a microwave distillation apparatus, Distillation can be performed efficiently by hold | maintaining under the reduced pressure of 2 kPa-14 kPa (20 mmHg-110 mmHg).

Since the raw material in the microwave distillation apparatus is indirectly heated while being kept under reduced pressure and having a reduced boiling point, liquid components including the aromatic component of the fruit and / or skin after immersion are vaporized from the microwave distillation apparatus. And is taken out to the outside.
The extracted steam is condensed, liquefied again, and stored in a predetermined container. Specifically, it is liquefied again by cooling the steam at −5 ° C., and a fruit and / or skin-specific fragrance different from spirit spirits obtained by distilling the immersion liquid from the raw material under reduced pressure in about 1 to 2 hours. A spirits raw liquor with a strong flavor and strong taste can be obtained.

In order to obtain spirits spirit A for blending with spirits spirit B obtained by microwave distillation, the reduced pressure for the immersion liquid after separating into the immersion liquid and the fruit and / or skin after immersion is performed together. The distillation will be described.
The alcohol concentration of the immersion liquid to be distilled under reduced pressure is not particularly limited, but it is preferably 20 to 60%, particularly preferably 50 to 60% by adding water. The vacuum distillation may be performed by a known method using a known distiller. Specifically, distillation at a reduced pressure of 660 mmHg to 10 mmHg is preferably used, and distillation at a reduced pressure of 260 mmHg to 20 mmHg is particularly preferably used. It is preferable to carry out the distillation so that the main liquid is obtained at a distillation pot content liquid temperature of 70 ° C. or lower. By performing distillation under reduced pressure, fresh and fresh aroma components derived from raw fruits and vegetables imparted to the immersion liquid are concentrated without alteration, and a high-boiling odor is removed.

  The alcohol concentration of the main distillate is not particularly limited either in the microwave heating distillation method of the fruit and / or skin after immersion, or in the vacuum distillation method of the immersion liquid. In general, in the production of distilled liquor, a liquid distilled immediately after the start of distillation is called a pre-distilled liquid, and a distillate near the end of distillation is called a residual liquid, which is excluded from the main liquid. In the present invention, the pre-distillate and the residual distillate may be distinguished and distilled as described above, but all distillates containing alcohol may be used as the main distillate. Since the residual liquid is rich in high-boiling substances, the main liquid excluding the residual liquid has a particularly low taste.

The distillate obtained by the microwave heating distillation method may be used as it is or diluted with water or alcohol for drinking, or sugar, liquid sugar, acidulant, etc. may be added to adjust the taste for drinking. It may be used. It may be blended with the main distillate obtained by the vacuum distillation method of the immersion liquid to make a spirit spirits with a rich flavor and balanced taste peculiar to fruits and / or peels. The present invention has found a new use of spirits spirit A according to the conventional method for blending spirits spirit B. When spirits spirit B and spirits spirit A according to the conventional method are blended, it is possible to produce a spirit AB having a personality that has a rich fruit and / or fruit flavor and a well-balanced taste.
The main distillate obtained by the vacuum distillation method of the immersion liquid for blending with the main distillate obtained by the microwave heating distillation method may be distilled again under reduced pressure to concentrate a desired aroma component. Furthermore, raw fruits and vegetables may be immersed again in the obtained main distillate and distilled under reduced pressure.

  A main blend obtained by a microwave heating distillation method or a blend with a main fraction obtained by a vacuum distillation method of an immersion liquid can be used as a fragrance material in the same manner as a fragrance. Specific examples include use in alcoholic beverages such as Chuhai, beverages such as carbonated beverages, fruit beverages, lactic acid bacteria beverages, and tea, as well as foods such as ice cream, cakes, strawberries, gums, confectionery, and bread. . Although there is no restriction | limiting in particular about the usage-amount of this distillate, It determines with the grade and palatability of the fragrance to provide.

Next, specific examples of the present invention will be described with reference to the following examples, but the present invention is not limited to these examples.
The microwave heating distillation method used in the examples refers to a solid / liquid combined vacuum distillation apparatus SVD type (Yokoyama Engineering Co., Ltd.) containing alcohol and fruit and skin peeled in a closed tank, and microwaves as a heat source. This is a method of performing distillation under vacuum conditions using (electromagnetic waves) (FIG. 11). The vacuum distillation apparatus is not limited to this.
When fruits and pericarp are heated from the inside by microwaves, the temperature rises due to intense molecular vibrations. Then, moisture, alcohol, and aroma components (oil) contained in the fruit / pepper move to the surface side of the fruit / pepper and evaporate. By cooling it, it is possible to recover a high concentration of alcohol and aroma components (oil).

[Test method]
Manufacturing Flow and Results The manufacturing flow of the conventional manufacturing method and the new method is shown in FIGS. In the test, lemon peel was used as a raw material. As the skin used for the immersion, the skin shown in the photograph of FIG. 3 is used in this test. Lemon has also been processed in the past with a slicer. In that case, the thing equivalent to this test can be obtained by making immersion time into 2 days.
Use the peeled orange peel as it is and immerse it for 3 days.
Yuzu pericarp is dipped in mince machine for 1 day.
It has been confirmed that the time required for soaking becomes shorter as each skin is processed more finely.

<Conventional manufacturing method (conventional method)>
After mixing alcohol (alcoholic beverages) and pericarp (lemon pericarp), alcohol is immersed in the pericarp, and then separated into an immersion liquid and a post-immersion pericarp, and the immersion liquid is distilled under reduced pressure to obtain pericarp spirits.
100 kg of lemon peel (squeezed with a belt-type squeezing machine and peeled after endothelium) was mixed with 263 liters of liquor with an alcohol content of 57.7%, and the liquor was immersed in the peel for 3 days. Solid-liquid separation is performed on the skin after immersion, and only the separated immersion liquid is put into a distillation tank of a vacuum distillation apparatus, and the pressure in the distillation tank is maintained under a reduced pressure condition of about 20 kPa (steam temperature is about 67 ° C). Distilled for 1 hour. About 166 L of peel spirits were collected from the obtained distillate.

<Production method of the present invention (new method)>
After mixing alcohol (alcoholic beverages) and pericarp (lemon pericarp), the alcohol is immersed in the pericarp, and then separated into the immersion liquid and the permeated skin. The soaked skin is subjected to microwave distillation, and the immersion liquid is distilled under reduced pressure. A novel peel spirit having a different aroma and strong taste from the obtained peel spirit is obtained.
100 kg of lemon peel (squeezed with a belt-type squeezing machine and peeled after endothelium) was mixed with 263 liters of liquor with an alcohol content of 57.7%, and the liquor was immersed in the peel for 3 days. The soaked skin was solid-liquid separated, and only the separated soaked skin was placed in a distillation tank of a microwave heating distillation apparatus and irradiated with microwaves at a vacuum degree of 20 mmHg for 2 hours. From the obtained distillate, 41 L of new peel spirits were collected.

  The production results are shown in Table 1. In the distillation by the new method, 100 kg of skin was divided into two portions and irradiated with microwaves at a vacuum degree of 20 mmHg for 2 hours.

[result]
Table 2 shows the concentration of D-Limone, which is a characteristic aroma (oil content) of lemon in each raw sake. In the new method, it was found that the characteristic method (oil content) of lemon can be recovered about 3 times with the conventional method.

About the obtained skin spirits, the sensory evaluation test (sake: judge the quality of liquor) was conducted by 17 expert panelists. As a result, Table 3 shows the “sake liquor results” comparing the original sake.
The difference between the new method and the conventional method was recognized in all panels, and the evaluation was high for the new method. Although the new method has a high D-Limonene concentration, some panels disliked the oil, but there were many panels that felt the intensity and taste of the scent, and the panel that appeared to be lemon-like occupied 14/17.

  The terms “sweetness”, “bitterness”, “acidity”, “taste”, “smooth taste”, “aftertaste”, etc. used by the panel express the taste, but “scent refreshing”, “fresh scent” ”,“ Sharp incense ”, etc. express fragrance, but“ thick ”,“ roundness ”,“ normal ”,“ smooth ”,“ smooth ”,“ smooth ”,“ smooth ” However, it is unclear which is expressed, such as “fresh” or “clean”, but the evaluation is clear from the average score.

[Test results using other raw materials]
Table 4 shows the results of manufacturing spirits using kabosu, mandarin orange and yuzu by the same method as in the above [Test method].
It was confirmed that all spirits had a high quality of flavor.

[Summary]
It was confirmed that spirits that are soaked with alcohol can be produced by distilling the skin soaked with alcohol using a new technology (microwave heating distillation) compared to the conventional method. Since the manufactured spirits do not use a fragrance, the fragrance display is unnecessary.

The resulting spirits can be stored at room temperature and have been stable for over a year (quality inspection has been performed). Stability tests [pH, electrical conductivity, alcohol content, sake content, optical density (optical density, 275, 430, 480 nm), acidity, turbidity, acetoin] Table 5 shows the results of the colorimetric analysis], Table 6 shows the results of the aroma components, and Table 7 shows the results of the sensory test.
At the beginning of storage and at 3 months of storage, no significant difference was confirmed in the general analysis of Table 5, and no significant differences were observed in the low-boiling point, medium-high boiling point, and phenol even in the aromatic components of Table 6.
In the sensory test of Table 7, there was no negative evaluation, and no significant difference was confirmed by three-point discrimination (no significant difference).

It is confirmed by a sensory test that when spirits spirit B and spirits spirit A according to the conventional method are blended, a fruit and / or peel flavor rich and individuality can be produced.
[Sensory test result report]
A sensory test was conducted to evaluate the quality of spirits A by spirit A, spirits spirit B by a new method, spirits spirit AB blended with spirits spirit A and spirits spirit B. The sensory test results are shown in Table 8.
Panelists who passed the company's standards evaluated the incense, taste and synthesis of individual samples at 1, 2, and 3. The lower the number, the better.
After the sensory test, the quality of spirits of spirits spirit AB and spirits spirit A, spirits spirit AB and spirits spirit B were compared, and the presence or absence of the difference was confirmed. Table 9 shows a comparison of spirit quality between spirits spirit A and spirits AB, and Table 10 shows a comparison of spirit quality between spirits spirit B and spirits AB. As a result, it was confirmed that the spirits of Spirits Sake AB were the best and well-balanced.
As a reference value, Table 11 shows the alcohol recovery rate (%) of each spirit raw alcohol.

  According to the present invention, spirit spirits with strong aroma and strong taste different from spirits spirits obtained by distilling the soaking liquid under reduced pressure from raw fruits and / or peels that have been discarded conventionally, for example, New citrus spirits can be produced.

Claims (4)

  A dipping process in which alcohol and fruit fruits and / or pericarp are mixed to immerse alcohol in the fruit pericarp fruits and / or pericarp, followed by a dipping solution and dipped fruit pericarp A separation step of separating the fruit and / or peel of the fruit, and a distillation step of microwave-distilling the peeled fruit and / or peel of the separated fruit after the separation step, A method for producing spirits sake B, which has a fruity skin and / or a fruity skin-specific aroma and flavor, and exhibits a strong taste.   To blend the spirits spirit B with the fruit-based spirits A with a fruity skin and / or a fruit that has a slightly unsatisfactory flavor and taste obtained by distilling the immersion liquid separated in the separation step under reduced pressure. The method for producing spirits sake B, which has a fruity skin and / or aroma and flavor peculiar to the skin, and exhibits a strong taste.   The spirits of spirits B has an alcohol concentration of 20 to 90 v / v%, and the fruit with a fruit peel and / or a fruit-specific aroma and flavor according to claim 1 is strongly felt and strong. A method for producing spirits sake B exhibiting taste.   The fruit peel and / or the peel of the fruit are the fruit peel and / or the peel of the fruit selected from the group consisting of citrus fruits, apples and grapes. A method for producing spirits raw liquor B that strongly feels the aroma and flavor peculiar to the attached fruit and / or skin and exhibits strong taste.