JP2023068602A - potato shochu - Google Patents

Abstract

To provide a potato shochu having a novel flavor.SOLUTION: A potato shochu has an ethyl caproate content of 2-10 mg in terms of an alcohol concentration of 25 v/v%, a linalool content of 125-450 μg/L, and a β-damascenone content of 30-100 μg/L. The isoamyl acetate content is preferably 7.5-35 mg/L. At least one part of materials is preferably an orange sweet potato, and a red sweet potato. The total amount is preferably a potato shochu whose both brewing raw material and malt raw material are only sweet potato. The potato shochu of the present invention is a shochu having good flavor, and excellent in savoriness, provided with both of gorgeous apple-like and citrus-like flavors and a sweet potato-like sweet flavor.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to potato shochu. More particularly, the present invention relates to potato shochu containing specific amounts of ethyl caproate, linalool and β-damascenone. The potato shochu of the present invention has a good flavor and an excellent flavor, having both a gorgeous apple-like and citrus-like flavor and a sweet potato-like sweet flavor.

In recent years, consumer tastes have diversified, and potato shochu is also required to have various aromas and tastes. For example, potato shochu having flavors such as banana-like, lychee-like, and muscat-like are commercially available.

There is a research report that monoterpene alcohols such as linalool, α-terpineol, citronellol, nerol and geraniol originating from raw sweet potatoes are involved in the characteristic aroma of potato shochu (Non-Patent Document 1). In general, in alcoholic beverages, ester components are known to contribute to flavor, and for example, isoamyl acetate and ethyl caproate are known to have fruity aromas. Furthermore, β-damascenone is known to have a sweet odor.

Techniques for enhancing the flavor of potato shochu are disclosed, for example, in Patent Documents 1 to 4.
Patent Document 1 discloses a shochu produced by brewing and distilling stressed sweet potatoes as a raw material, and containing any one monoterpene compound selected from linalool, α-terpineol, citronellol, nerol and geraniol. An aromatic component having a component concentration of 200 µg/L or more and a total component concentration of the monoterpene compound of 600 µg/L or more and a fragrant shochu are disclosed.
Patent Document 2 describes sweet potato powder koji obtained by koji making sweet potato powder containing terpene glycosides as the koji in alcoholic beverages obtained by saccharifying and/or brewing raw materials using koji. Disclosed is a method for producing alcoholic beverages characterized by being produced by saccharifying and/or brewing raw materials using

Patent Document 3 discloses potato shochu containing a large amount of linalool, using orange sweet potatoes as raw materials.
Patent Document 4 describes a surface treatment that forms a substantially V-shaped notch on the surface of sweet potato, a surface treatment that forms a notch of a certain depth along the bottom of the notch made by the surface treatment, and an enzyme agent. Disclosed is a method for producing shochu, which has a step of spraying and standing for a certain period of time under an ethylene gas atmosphere and under a predetermined temperature and humidity environment. Shochu is disclosed.

As mentioned above, although it is known that monoterpene alcohol contributes to aroma, there is no sufficient study on improving flavor by combining monoterpene alcohol with other flavor components. do not have.

Japanese Unexamined Patent Application Publication No. 2002-17334 JP 2005-245249 A JP 2018-143170 A Japanese Patent Application Laid-Open No. 2021-23180

Takeo Ota, "Aroma of Sweet Potato Shochu", Journal of Brewing Society of Japan, 1991, Vol. 86, No. 4, p. 250-254

As described above, consumer tastes are diversifying, and potato shochu is also required to have various aromas and tastes. Potato shochu, which has both a gorgeous apple-like and citrus-like flavor and a sweet potato-like flavor, is an example that satisfies the diverse tastes of consumers. An object of the present invention is to provide a sweet potato shochu that has both a gorgeous apple-like and citrus-like flavor and a sweet potato-like flavor in order to further meet the diverse tastes of consumers.

The present inventors have made extensive studies to provide a sweet potato shochu that has both a gorgeous apple-like and citrus-like flavor and a sweet potato-like flavor, which are not found in conventional potato shochu. As a result, by including specific amounts of ethyl caproate and isoamyl acetate, which are ester components, linalool, which is a monoterpene alcohol, and β-damascenone, which is a type of rose ketone, a gorgeous apple-like and citrus-like flavor and We have succeeded in obtaining a new sweet potato shochu having a good flavor and an excellent flavor, which also has a sweet potato-like flavor.

One aspect of the present invention provided based on the above findings is that the ethyl caproate content is 2 to 10 mg/L, the linalool content is 125 to 450 μg/L, and the β-damascenone content is converted to an alcohol concentration of 25 v/v%. is 30 to 100 μg/L of potato shochu.

Potato shochu of this aspect contains specific amounts of ethyl caproate, linalool, and β-damascenone, and has a good flavor with a gorgeous apple-like and citrus-like flavor and a sweet potato-like flavor. It has excellent sake quality.

Preferably, the ethyl caproate content is 3-5 mg/L, the linalool content is 150-400 μg/L, and the β-damascenone content is 30-50 μg/L.

Furthermore, potato shochu with an isoamyl acetate content of 7.5 to 35 mg/L in terms of alcohol concentration of 25 v/v% may be used.

With such a configuration, it is possible to bring out the gorgeous apple-like and citrus-like flavors, resulting in an excellent sake quality that is well-balanced with the sweet potato-like flavor.

Furthermore, potato shochu with an isoamyl acetate content of 10 to 20 mg/L in terms of alcohol concentration of 25 v/v% may be used.

With such a structure, the gorgeous apple-like and citrus-like flavors can be brought out even more, resulting in an excellent sake quality that is well balanced with the sweet potato-like flavor.

Another aspect of the present invention is an alcohol concentration of 25 v/v%, with an ethyl caproate content of 2-10 mg/L, a linalool content of 125-450 μg/L, a β-damascenone content of 30-100 μg/L, and isoamyl acetate. Potato shochu is characterized by a content of 10 to 20 mg/L.

This imo shochu contains specific amounts of ethyl caproate, linalool, β-damascenone, and isoamyl acetate, and has a gorgeous apple-like and citrus-like flavor and a sweet potato-like flavor. It has a good flavor and excellent flavor. In addition, the gorgeous apple-like and citrus-like flavors can be further enhanced, resulting in an excellent sake quality that is well-balanced with the sweet potato-like flavor.

Preferably, at least part of the raw material is orange sweet potato and red sweet potato.

At least part of raw materials of this aspect of potato shochu are orange sweet potatoes (sweet potatoes with orange pulp) and red sweet potatoes (sweet potatoes with red skin). Using orange sweet potato as a raw material further enhances the citrus-like flavor. In addition, when red sweet potato is used as a raw material, sweet potato-like sweet flavor is further enhanced.

Preferably, it is a whole potato shochu in which both the raw material for kake and the raw material for koji are sweet potatoes only.

In this aspect of potato shochu, sweet potatoes are the only raw materials for both kake and koji (all-potato shochu). With such a configuration, the citrus-like flavor and the sweet potato-like flavor are further enhanced, and the whole potato shochu with a good flavor and an excellent flavor is obtained.

The said potato shochu may have effervescence.

With such a configuration, it is possible to provide a sparkling potato shochu having a liquor quality that gives a strong apple-like flavor while maintaining a citrus-like flavor and a sweet potato-like flavor.

The potato shochu of the present invention contains a specific amount of ethyl caproate, linalool, and β-damascenone, and has a gorgeous apple-like and citrus-like flavor and a sweet potato-like sweet flavor. It has excellent sake quality. Furthermore, by containing a specific amount of isoamyl acetate, it is possible to bring out the gorgeous apple-like and citrus-like flavors, resulting in an excellent sake quality that is well balanced with the sweet potato-like flavor. Furthermore, by using orange sweet potatoes and red sweet potatoes as at least a part of the raw materials, and using only sweet potatoes as the raw materials for kake and koji (all potato shochu), gorgeous apple-like and citrus-like flavors and sweet potato-like flavors are achieved. The sweet flavor of is further enhanced.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated concretely. In the following description, unless otherwise specified, the ethyl caproate content, linalool content, β-damascenone content, and isoamyl acetate content are all values at an alcohol concentration of 25 v/v%. Here, "alcohol concentration" refers to the concentration of ethyl alcohol (ethanol). That is, the term "alcohol" used in this specification refers to ethyl alcohol (ethanol) unless otherwise specified.

The potato shochu of the present invention has an ethyl caproate content of 2 to 10 mg / L, a linalool content of 125 to 450 μg / L, and a β-damascenone content of 30 to 100 μg / L in terms of alcohol concentration of 25 v / v%. Characterized by

The ethyl caproate content in the potato shochu of the present invention is 2 to 10 mg/L in terms of alcohol concentration of 25 v/v%. The ethyl caproate content is preferably 3-5 mg/L. If the ethyl caproate content is less than 2 mg/L, the sake quality may be somewhat lacking in apple-like flavor. If the ethyl caproate content is more than 10 mg/L, the apple-like flavor is too strong, and the sake quality may be unbalanced.

The linalool content in the potato shochu of the present invention is 125 to 450 μg/L in terms of alcohol concentration of 25 v/v%. The linalool content is preferably 150-400 μg/L. If the linalool content is less than 125 μg/L, the sake quality may be somewhat lacking in citrus-like flavor. If the linalool content is more than 450 μg/L, the citrus-like flavor is too strong, and the sake quality may be unbalanced.

The β-damascenone content in the potato shochu of the present invention is 30 to 100 μg/L in terms of alcohol concentration of 25 v/v%. The β-damascenone content is preferably between 30 and 50 μg/L. If the β-damascenone content is less than 30 μg/L, the sake quality may be slightly lacking in sweet potato flavor. If the β-damascenone content exceeds 100 μg/L, the sweetness may become too strong and the sake quality may be unbalanced.

A particularly preferred combination of the ethyl caproate content, the linalool content, and the β-damascenone content is an ethyl caproate content of 3 to 5 mg/L, a linalool content of 150 to 400 μg/L, and a β-damascenone content of 30 to 50 μg/L. A combination of L can be mentioned. This further enhances the gorgeous apple-like and citrus-like flavors and the sweet potato-like flavor.

In addition to the above three components, it is possible to make potato shochu with an isoamyl acetate content of 7.5 to 35 mg / L when converted to an alcohol concentration of 25 v / v%. As a result, the gorgeous apple-like and citrus-like flavors are enhanced, and the sake quality is excellent with a good balance between the sweet potato-like flavor. The isoamyl acetate content is preferably 10-20 mg/L. If the isoamyl acetate content is less than 7.5 mg/L, the sake quality may be somewhat lacking in fruit-like flavor. If the isoamyl acetate content is more than 35 mg/L, the fruit-like flavor is too strong and the sake quality may be unbalanced.

A particularly preferred combination of ethyl caproate content, linalool content, β-damascenone content, and isoamyl acetate content is an ethyl caproate content of 3 to 5 mg/L, a linalool content of 150 to 400 μg/L, and a β-damascenone content of 30 to 5 mg/L. A combination of 50 μg/L and an isoamyl acetate content of 10 to 20 mg/L can be mentioned. As a result, the gorgeous apple-like and citrus-like flavors are further enhanced, and an excellent sake quality with a good balance between the sweet potato-like flavor and the sweet potato-like flavor can be obtained.

"Shochu" as used in the present invention is shochu under the Liquor Tax Law. There is no particular limitation on the fermentation method and distillation method of shochu. Shochu includes both continuous and single distillation shochu.

The raw material used in the potato shochu of the present invention is sweet potato. The sweet potatoes used are preferably orange sweet potatoes in order to contain a specific amount of linalool, and red sweet potatoes are preferred in order to contain a specific amount of β-damascenone.

Orange sweet potatoes are sweet potatoes that produce a high amount of β-carotene, so that the inside of the sweet potatoes is orange like carrots or pumpkins, and they are used to color dried sweet potatoes, bread, sweets, and the like. Examples of orange sweet potato include cultivars such as Ayakomachi, Sunny Red, Hamakomachi, Tamaakane, Jayred, Annoimo, Fruit Kogane, Marron Gold, Hayatoimo, Beni Kirara, and Hitachi Red. In the present invention, Ayakomachi, Sunny Red, Hamakomachi, Tamaakane, and Jay Red are particularly suitable for use.
In addition, the red sweet potato is a sweet potato with a red skin, and includes varieties such as Beni Satsuma, Beni Haruka, Beni Azuma, and Takakei No. 14.

Rice, barley, naked barley, rye, corn, sweet potato, etc. are mentioned as koji materials used for the potato shochu of this invention. Sweet potatoes are preferred.

Note that when rice is used as the raw material for koji, the resulting potato shochu is "rice koji potato shochu." When sweet potatoes are used as the raw material for koji, the obtained potato shochu is "whole amount of potato shochu". In the present invention, it is preferable to be a whole potato shochu using sweet potatoes as the koji raw material and the koji raw material, and particularly preferably a whole potato shochu using orange sweet potato and red sweet potato as the koji raw material and the raw raw material.

It does not matter whether the sweet potato used as a raw material is peeled or not. In addition, in the present invention, raw sweet potato is preferably used from the viewpoint of workability and energy saving. Fresh sweet potatoes have a high moisture content and cannot be stored for a long period of time, so it is preferable to use fresh sweet potatoes immediately after harvesting, but frozen sweet potatoes may also be used. In addition, the raw sweet potato may be appropriately treated to reduce water content or treated (immersion, hot water immersion, etc.) as necessary.

Next, a method for producing the shochu of the present invention will be described. There is no particular limitation on the method for producing shochu, and a general method for producing shochu can be used as a basis. Generally, the manufacturing process of shochu consists of raw material processing, preparation, fermentation (saccharification/fermentation), distillation process and purification process. The raw material processing includes the koji-making process, raw material liquefaction, and liquefaction/saccharification processes. Generally, in the production of shochu, the primary mash can be obtained by mixing cereal koji with water, adding yeast, and proliferating the mixture. Next, to the obtained primary mash, for example, steamed raw materials are added to obtain a secondary mash. The yeast used for fermenting the mash may be any brewing yeast suitable for alcoholic fermentation, and specific examples thereof include shochu yeast, sake yeast, wine yeast, and beer yeast. In the present invention, it is particularly preferable to use yeast that produces a high amount of ethyl caproate. Commercially available yeast that produces a high amount of ethyl caproate may be used, or yeast that has been independently cultured may be used.

Dry heat treatment, for example, can be applied to the method of treating sweet potatoes when sweet potatoes are used as the raw material for koji. The dry heat treatment includes a direct heating method using dry hot air such as a roasting method, an indirect heating method in which heating is performed from a heat source through a partition wall, and a pressurized heating method in which heating is performed under pressure. Examples of direct heating methods include stream drying and spray drying, in addition to the roasting method. Examples of indirect heating methods include drum drying. Examples of the pressurized heating method include a method using a pressure-type baking pot and an extruder method used for extrusion molding. Furthermore, superheated steam treatment using superheated steam, which is steam in a state in which dry saturated steam is further heated to a temperature higher than the saturated steam temperature, can also be employed. The heat treatment conditions are appropriately selected according to the type and form of the object to be treated and the heat treatment method. Just do it.

The distillation process is also not particularly limited, and the method employed in the production of ordinary shochu can be applied as it is. For example, both a continuous distillation method for obtaining class A shochu (continuously distilled shochu) and a single distillation method for obtaining class B shochu (single distillation shochu) can be employed. In addition, both the normal pressure distillation method in which the mash is distilled under normal atmospheric pressure and the reduced pressure distillation method in which the mash is distilled at a pressure lower than the atmospheric pressure using a vacuum pump can be employed. In addition, it is also possible to obtain potato shochu with a desired liquor quality by mixing "rice koji potato shochu" and "whole amount of potato shochu" after distillation.

In the present invention, the potato shochu can be diluted with carbonated water or the like to have foamability. For example, potato shochu containing specific amounts of ethyl caproate, linalool, and β-damascenone, and potato shochu containing a specific amount of isoamyl acetate diluted with carbonated water or the like, have a citrus-like flavor and a sweet potato-like flavor. It has already been confirmed that a sake quality with a strong apple-like flavor can be obtained while maintaining a sweet flavor. In the case of effervescence, the apple-like flavor can be felt particularly strongly by making the alcohol concentration as low as about 3 to 10 v/v%.

The potato shochu of the present invention can be drunk straight, on the rocks, mixed with water, mixed with hot water, etc., and has a particularly gorgeous citrus-like flavor and a sweet potato-like flavor. can enjoy. On the other hand, by making the potato shochu of the present invention effervescent, for example, by making it carbonated, it is possible to enjoy an apple-like flavor, in other words, a fruity aroma that matches the refreshing feeling of carbonic acid. That is, the potato shochu of the present invention can be used in a wide range of ways of drinking according to user's taste.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

Ethyl caproate content, linalool content, and β-damascenone content of commercially available malted rice potato shochu (referred to as “rice malted potato shochu A”) were measured by gas chromatography mass spectrometry (GC-MS analysis). Rice koji potato shochu A had an ethyl caproate content of 0.2 mg/L, a linalool content of 55 μg/L, and a β-damascenone content of 11 μg/L (both converted to an alcohol concentration of 25 v/v%).
Ethyl caproate, linalool, and β-damascenone were added to rice koji potato shochu A to prepare each sample so as to have the concentrations shown in Table 1 (Experimental Examples 1-1 to 1-6). That is, the linalool content was fixed at 200 μg/L, the β-damascenone content was fixed at 40 μg/L, and the ethyl caproate content was adjusted to be in the range of 1 to 15 mg/L.

A sensory evaluation test was conducted on each of the samples of Experimental Examples 1-1 to 1-6 by 10 professional panelists. The evaluation was scored according to the following criteria, and the average value was adopted.
・When the flavor evaluation is lower than that of rice koji potato shochu A: 1 point ・When the flavor evaluation is slightly lower than that of rice koji potato shochu A: 2 points If the same: 3 points If the flavor evaluation is slightly higher than rice malt potato shochu A: 4 points If the flavor evaluation is higher than rice malt potato shochu A: 5 points

Table 1 shows the results. That is, when the linalool content is 200 μg / L and the β-damascenone content is 40 μg / L, when the ethyl caproate content is in the range of 2 to 10 mg / L, the flavor of potato shochu was highly evaluated (evaluation: 3 .7 to 4.4 points). Furthermore, it was found that when the ethyl caproate content was in the range of 3 to 5 mg/L, a sake with a particularly good flavor was obtained (evaluation: 4.2 to 4.4 points).

Ethyl caproate, linalool, and β-damascenone were added to rice malt potato shochu A to prepare each sample so as to have the concentrations shown in Table 2 (Experimental Examples 2-1 to 2-7). That is, the ethyl caproate content was fixed at 4 mg/L, the β-damascenone content was fixed at 40 μg/L, and the linalool content was adjusted to range from 75 to 500 μg/L.

A sensory evaluation test was conducted on each of the samples of Experimental Examples 2-1 to 2-7 by 10 professional panelists. The evaluation method and criteria were the same as in Example 1.

Table 2 shows the results. That is, when the ethyl caproate content is 4 mg / L and the β-damascenone content is 40 μg / L, the flavor of potato shochu is highly evaluated when the linalool content is in the range of 125 to 450 μg / L (evaluation: 3 .7 to 4.5 points). Furthermore, it was found that when the linalool content was in the range of 150 to 400 μg/L, a liquor with a particularly good flavor was obtained (evaluation: 4.3 to 4.5 points).

Ethyl caproate, linalool, and β-damascenone were added to rice koji potato shochu A to prepare each sample so as to have the concentrations shown in Table 3 (Experimental Examples 3-1 to 3-6). That is, the ethyl caproate content was fixed at 4 mg/L, the linalool content was fixed at 200 μg/L, and the β-damascenone content was adjusted to 15 to 200 μg/L.

A sensory evaluation test was conducted on each of the samples of Experimental Examples 3-1 to 3-6 by 10 professional panelists. The evaluation method and criteria were the same as in Example 1.

Table 3 shows the results. That is, when the ethyl caproate content is 4 mg / L and the linalool content is 200 μg / L, when the β-damascenone content is in the range of 30 to 100 μg / L, the flavor of potato shochu was highly evaluated (evaluation: 3.7 to 4.6 points). Furthermore, it was found that when the β-damascenone content was in the range of 30 to 50 μg/L, a sake quality with a particularly good flavor was obtained (evaluation: 4.2 to 4.6 points).

Ethyl caproate, linalool, β-damascenone, and isoamyl acetate were added to rice malt potato shochu A to prepare each sample so as to have the concentrations shown in Table 4 (Experimental Examples 4-1 to 4-7. ). That is, the ethyl caproate content was fixed at 4 mg/L, the linalool content was fixed at 200 μg/L, the β-damascenone content was fixed at 30 μg/L, and the isoamyl acetate content was adjusted to 5 to 50 mg/L. bottom.

A sensory evaluation test was conducted on each of the samples of Experimental Examples 4-1 to 4-7 by 10 professional panelists. The evaluation method and criteria were the same as in Example 1.

Table 4 shows the results. That is, when the ethyl caproate content is 4 mg / L, the linalool content is 200 μg / L, and the β-damascenone content is 30 μg / L, when the isoamyl acetate content is in the range of 7.5 to 35 mg / L, potato shochu The evaluation of flavor was high (evaluation: 4.6 to 5.0 points). Furthermore, it was found that when the isoamyl acetate content was in the range of 10 to 20 mg/L, a liquor with a particularly good flavor was obtained (evaluation: 5.0 points).

Potato shochu was produced using steamed rice as a raw material for koji and hamakomachi, which is an orange sweet potato, and red sweet potato, as a raw material for koji. Table 5 shows the feed mix.

In the primary preparation, polished rice with a rice polishing ratio of 70% was immersed in water, drained, steamed, and allowed to cool by a conventional method, and inoculated with commercially available white koji mold for shochu to prepare rice koji. Pumped water and yeast (Ethyl caproate high-producing shochu liquor association No. 4) were added to this rice koji and cultured at 25° C. for 7 days to obtain a primary mash.

In the secondary preparation, after washing raw sweet potatoes (Hamakomachi and red sweet potatoes), both ends and diseased roots were excised, and steamed for 50 minutes (steamed sweet potatoes). Steamed sweet potatoes and pumped water were added to the primary mash for secondary preparation, followed by fermentation at 25° C. for 14 days (Example 5). As a control, fermented in the same manner using Koganesengan as the raw material and No. 2 yeast for shochu (Comparative Example 5).

The resulting fermented mash was distilled. Distillation was carried out by normal pressure distillation (middle distillate cut alcohol content: 10 v/v%) using a single distillation machine. The resulting distillate was subjected to cooling filtration, and water was added so that the alcohol concentration was 25 v/v % to obtain potato shochu.

The ethyl caproate content, linalool content, and β-damascenone content of the obtained potato shochu were measured. Further, the potato shochu of Example 5 and Comparative Example 5 were subjected to a sensory evaluation test by 10 professional panelists. Evaluation adopted the following evaluation criteria.
・A: A gorgeous apple-like and citrus-like flavor and a pronounced sweet potato-like flavor ・B: A gorgeous apple-like and citrus-like flavor and a sweet potato-like flavor ・C: Sweet potato-like There is a sweet flavor, but there are few gorgeous apple-like and citrus-like flavors. D: Little sweet potato-like flavor, and few gorgeous apple-like and citrus-like flavors.

Table 6 shows the results. That is, the potato shochu of Example 5 had an ethyl caproate content of 3.8 mg/L in terms of an alcohol concentration of 25 v/v%. Also, the linalool content was 125 μg/L and the β-damascenone content was 30 μg/L in terms of alcohol concentration of 25 v/v%. On the other hand, the potato shochu of Comparative Example 5 had an ethyl caproate content of 0.2 mg/L in terms of an alcohol concentration of 25 v/v%. Also, the linalool content was 50 μg/L and the β-damascenone content was 10 μg/L in terms of alcohol concentration of 25 v/v%.

As a result of the sensory evaluation test, Example 5, which is a potato shochu using orange sweet potato and red sweet potato as raw materials using the shochu sake association No. 4 yeast with high production of ethyl caproate, has a gorgeous apple-like and citrus-like flavor. and had a sweet potato-like flavor (evaluation B). On the other hand, Comparative Example 5 using No. 2 yeast for shochu and using Koganesengan as a raw material resulted in less sweet potato-like flavor and less apple-like and citrus-like gorgeous flavor ( Rating D).

Benisatsuma, which is a red sweet potato, was used as a raw material for koji, and Hamakomachi, an orange sweet potato, and Benisatsuma, a red sweet potato, were used as raw materials for the production of whole potato shochu. Table 7 shows the feed mix.

Roasted sweet potato was used as the raw material for koji. Specifically, after washing a raw sweet potato (beni satsuma), both ends and diseased roots were excised, and cut into 3 mm×5 mm×5 mm squares to prepare a cut product. The cut product was roasted in a roaster at 240° C. for 120 seconds to obtain a roasted sweet potato. After allowing the roasted sweet potato to cool, it was inoculated with commercially available white koji for shochu, and koji making [first half 30 hours passed high temperature (38 to 40 ° C.), last half 15 hours passed low temperature (33 to 35 ° C.)]. A roasted sweet potato koji was obtained. Steamed sweet potatoes (Hamakomachi and Beni Satsuma) were used for the secondary preparation, and other test methods such as fermentation conditions were performed in the same manner as in Example 5 (Example 6). As a control, Kogane Sengan was used as the koji material and the kake material, and No. 2 yeast for shochu was used to make all the potato shochu (Comparative Example 6).

The ethyl caproate content, linalool content, and β-damascenone content of the obtained potato shochu were measured. Further, the potato shochu of Example 6 and Comparative Example 6 were subjected to a sensory evaluation test by 10 professional panelists. The same evaluation criteria as in Example 5 were used for evaluation.

Table 8 shows the results. That is, the total amount of potato shochu of Example 6 had an ethyl caproate content of 3.8 mg/L in terms of alcohol concentration of 25 v/v%. Also, the linalool content was 395 μg/L and the β-damascenone content was 43 μg/L in terms of alcohol concentration of 25 v/v%.
On the other hand, in the total potato shochu of Comparative Example 6, the ethyl caproate content was 0.2 mg/L in terms of alcohol concentration of 25 v/v%. Also, the linalool content was 110 μg/L and the β-damascenone content was 28 μg/L in terms of alcohol concentration of 25 v/v%.

As a result of the sensory evaluation test, the red sweet potato red sweet potato was used as the koji raw material, and the orange sweet potato Hamakomachi and the red sweet potato red sweet potato were used as the koji raw material, and the shochu sake association No. 4 yeast with high production of ethyl caproate was used. Example 6 was evaluated as having a remarkable apple-like and citrus-like gorgeous flavor and a sweet sweet potato-like flavor (Evaluation A). On the other hand, Comparative Example 6, which uses Shochu Association No. 2 yeast as the yeast and uses Koganesengan as the koji raw material and kake raw material, has a sweet potato-like flavor, but less apple-like and citrus-like gorgeous flavors. (Evaluation C).

With the same formulation as in Table 7 of Example 6, using Ginjo yeast owned by the company (ethyl caproate and isoamyl acetate high production yeast), whole potato shochu was produced (Example 7). As a control, Kogane Sengan was used as the raw material for koji and kake, and No. 2 yeast for shochu was used to make a total amount of potato shochu (Comparative Example 7). Other test methods such as fermentation conditions were performed in the same manner as in Example 5.

The ethyl caproate content, linalool content, β-damascenone content, and isoamyl acetate content of the obtained potato shochu were measured. Further, the potato shochu of Example 7 and Comparative Example 7 were subjected to a sensory evaluation test by 10 professional panelists. The same evaluation criteria as in Example 5 were used for evaluation.

Table 9 shows the results. That is, the total amount of potato shochu of Example 7 had an ethyl caproate content of 4.3 mg/L in terms of alcohol concentration of 25 v/v%. In terms of alcohol concentration of 25 v/v%, the linalool content was 425 μg/L, the β-damascenone content was 45 μg/L, and the isoamyl acetate content was 15.1 mg/L.
On the other hand, in the whole potato shochu of Comparative Example 7, the ethyl caproate content was 0.2 mg/L in terms of the alcohol concentration of 25 v/v%. In terms of alcohol concentration of 25 v/v%, the linalool content was 110 μg/L, the β-damascenone content was 28 μg/L, and the isoamyl acetate content was 5.3 mg/L.

As a result of the sensory evaluation test, Example 7 using the red sweet potato red sweet potato as the koji raw material, the orange sweet potato Hamakomachi and the red sweet potato red sweet potato as the koji raw material, and using the company's own ginjo yeast was apple-like. The evaluation was such that a bright citrus-like flavor and a sweet sweet potato-like flavor were remarkably present (evaluation A). On the other hand, Comparative Example 7, in which the yeast is No. 2 yeast of the association for shochu, and Kogane Sengan is used as the koji raw material and the kake raw material, has a sweet potato-like flavor, but less apple-like and citrus-like gorgeous flavors. (Evaluation C).

All the potato shochu of Examples 6 and 7 was diluted with carbonated water to prepare alcohol concentration of 7 v/v %. A sensory evaluation test was conducted on this sparkling whole potato shochu by 10 professional panelists. As a result, all of the participants evaluated the sake as having a strong apple-like flavor while maintaining the citrus-like flavor and the sweet potato-like flavor.

About the whole quantity potato shochu of Example 6 and Example 7, it investigated about the difference in how to drink and sensory characteristics. That is, as shown in Table 10, a sensory evaluation test was conducted by 10 professional panelists for the case of drinking with ice on the rock and the case of diluting with carbonated water (Experimental Example 9-1 to Experimental Examples 9-6).

Table 11 shows the results of the sensory evaluation test. The potato shochu of Examples 6 and 7 was evaluated to have a strong sweet potato-like sweet flavor and a warm sweet scent of sweet potato when the way of drinking was on the rocks. In addition, when the potato shochu of Examples 6 and 7 is drunk with carbonated water (diluted with carbonated water), the apple-like flavor is strong, and the refreshing carbonation and the fruity aroma are in harmony. Such an evaluation was made. When comparing the case where the alcohol content is 12.5 v/v% diluted with carbonated water and the case where the alcohol content is 7.5 v/v%, 7.5 v/v% is more apple-like. It turned out that the flavor can be sensed strongly.

(Reference example)
In addition to the rice koji potato shochu A, the ethyl caproate content, linalool content, β-damascenone content, and isoamyl acetate content were measured for 6 types of commercially available potato shochu (B to G). The results are shown in Table 12. In these commercially available potato shochu, the ethyl caproate content is 2 to 10 mg / L, the linalool content is 125 to 450 μg / L, the β-damascenone content is 30 to 100 μg / L, in terms of alcohol concentration of 25 v / v%. In addition, none had an isoamyl acetate content of 7.5 to 35 mg/L.

Claims (8)

Potato shochu characterized by having an ethyl caproate content of 2 to 10 mg/L, a linalool content of 125 to 450 μg/L, and a β-damascenone content of 30 to 100 μg/L in terms of an alcohol concentration of 25 v/v%. 2. The potato shochu according to claim 1, wherein the ethyl caproate content is 3-5 mg/L, the linalool content is 150-400 μg/L, and the β-damascenone content is 30-50 μg/L. The potato shochu according to claim 1 or 2, wherein the isoamyl acetate content is 7.5 to 35 mg / L in terms of alcohol concentration of 25 v / v%. The potato shochu according to claim 1 or 2, wherein the isoamyl acetate content is 10 to 20 mg/L in terms of alcohol concentration of 25 v/v%. Ethyl caproate content is 2 to 10 mg/L, linalool content is 125 to 450 μg/L, β-damascenone content is 30 to 100 μg/L, and isoamyl acetate content is 10 to 20 mg/L in terms of alcohol concentration of 25 v/v%. Potato shochu characterized by The potato shochu according to any one of claims 1 to 5, wherein at least part of the ingredients are orange sweet potatoes and red sweet potatoes. 7. Potato shochu according to any one of claims 1 to 6, characterized in that it is a whole potato shochu in which both the raw material for kake and the raw material for koji are sweet potatoes. The potato shochu according to any one of claims 1 to 7, characterized by having foamability.