JP4507164B2 - Method for recovering fragrance component and method for producing alcoholic beverage containing the fragrance component - Google Patents
Method for recovering fragrance component and method for producing alcoholic beverage containing the fragrance component Download PDFInfo
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- JP4507164B2 JP4507164B2 JP2003365258A JP2003365258A JP4507164B2 JP 4507164 B2 JP4507164 B2 JP 4507164B2 JP 2003365258 A JP2003365258 A JP 2003365258A JP 2003365258 A JP2003365258 A JP 2003365258A JP 4507164 B2 JP4507164 B2 JP 4507164B2
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Description
本発明は、ハーブ類の1つであるジュニパーベリーと麹を混合することによって、麹が生産する多種類の酵素群を有効に利用し、単独の酵素では不可能な複雑な反応を行わせ、回収が極めて困難とされているテルペン類を、香りを有する遊離型に変換することにより、効率よく香気成分を回収する方法およびその香気成分を含有するアルコール飲料、とくに蒸留酒を製造する方法に関する。 By mixing juniper berry , which is one of the herbs, and strawberry , the present invention effectively uses a variety of enzyme groups produced by strawberry , causing complicated reactions that are impossible with a single enzyme, The present invention relates to a method for efficiently recovering a fragrance component by converting terpenes, which are considered to be extremely difficult to recover, into a free form having a fragrance, and a method for producing an alcoholic beverage containing the fragrance component, particularly a distilled liquor.
植物から抽出された植物精油(エッセンシャルオイル)は、特有の香味を含んでいることが多く、この香味は多くのテルペン類に由来している。植物精油の研究は、テルペン化学に結びついており、香料はまたそのテルペン化学に基礎を置くものである。非特許文献1に記載されているように、植物精油の抽出方法には、蒸留法(水蒸気蒸留法)、圧搾法、冷浸法、溶媒法などがある。蒸留法はもっとも一般的な方法で、ラベンダーのような熱による影響の少ない花やほとんどの葉、種子、木部から香気成分を回収するのに使われる。圧搾法は、圧搾により精油をしぼり出す方法であり、冷浸法は、香りを吸収させるために油脂を使う方法で、ジャスミンなどの繊細な花の香り成分の抽出に適している。また溶媒法はアルコールなどの溶媒により抽出する方法である。このようないろいろの方法により抽出した植物精油は、飲食品の香料、アロマセラピーあるいは各種芳香剤などとして広く用いられている。 Plant essential oils (essential oils) extracted from plants often contain a unique flavor, and this flavor is derived from many terpenes. Plant essential oil research has been linked to terpene chemistry, and fragrances are also based on that terpene chemistry. As described in Non-Patent Document 1, methods for extracting plant essential oils include a distillation method (steam distillation method), a pressing method, a cold immersion method, and a solvent method. Distillation is the most common method and is used to recover aroma components from flowers, such as lavender, which are less affected by heat and most leaves, seeds, and xylem. The squeezing method is a method of squeezing essential oil by squeezing, and the cold soaking method is a method of using fats and oils to absorb the scent, and is suitable for extracting delicate floral scent components such as jasmine. The solvent method is a method of extracting with a solvent such as alcohol. Plant essential oils extracted by such various methods are widely used as fragrances for foods and drinks, aromatherapy or various fragrances.
また、香料を別途添加するのではなく、天然のハーブ類にアルコールを加えて直接香気成分を抽出するか、あるいは抽出と同時にアルコール発酵をおこなうことにより得られる酒類の代表的なものとしては、ジンが挙げられる。ジンの製法としては浸漬法と発酵法がある。浸漬法は、穀類を原料として製造したニュートラルアルコールに種々のハーブを浸漬した後、蒸留する方法であり、発酵法は、ハーブの1種であるジュニパーベリー(杜松の球果)に含まれる糖分を発酵した後、蒸留する方法である。これらの方法で得られたジンの官能的特徴をみると、浸漬法で得られたジンは、ハーブ特有の香気が強く、すっきりした味わいをもつのに対して、発酵法で得られたジンは、ハーブの香気は比較的弱いが、発酵副産物に基因する独特の味わいをもつ。ジンの成分中には、松の香りをもつα−ピネンや柑橘類の香りをもつリモネン、α−テルピネンなどのテルペン類が含まれており、これらはいずれも原料として用いるハーブ由来のものである。 In addition, as a typical alcoholic beverage obtained by adding alcohol to natural herbs and directly extracting aroma components or performing alcoholic fermentation at the same time as extraction, instead of adding fragrance separately, gin Is mentioned. As a method for producing gin, there are an immersion method and a fermentation method. The soaking method is a method in which various herbs are soaked in neutral alcohol produced from cereals and then distilled, and the fermenting method is a sugar contained in juniper berries (Juniper cones), one of the herbs. Is fermented and then distilled. Looking at the sensory characteristics of the gin obtained by these methods, the gin obtained by the dipping method has a strong herbal aroma and a refreshing taste, whereas the gin obtained by the fermentation method is Herbal fragrance is relatively weak, but has a unique taste due to fermentation by-products. The gin component includes terpenes such as α-pinene having a pine scent, limonene having a citrus scent, and α-terpinene, all of which are derived from herbs used as raw materials.
しかしながら、ハーブ類をはじめとする植物体中では、香気成分の主成分であるテルペン類は配糖体などのように何らかの物質と結合した状態で存在していることが多く、このような状態では香りを有しないし、揮発性も低いため、前記蒸留法(水蒸気蒸留法)、圧搾法、冷浸法、溶媒法などでは植物体中に含まれる潜在的な香気成分を充分回収できないという問題点があつた。 However, in plants such as herbs, terpenes, which are the main components of aroma components, are often present in a state of being bound to some substance such as glycosides. Because it has no fragrance and low volatility, the above-mentioned distillation method (steam distillation method), pressing method, cold immersion method, solvent method, etc. cannot sufficiently recover potential aroma components contained in plants. There was.
同様にアルコール飲料、たとえばジンの製造においても、前記浸漬法や発酵法などの方法では、ハーブ中に本来含まれている香気成分のうちの極く1部しか回収できず、多くの潜在的な香気成分が蒸留残渣中に未回収のまま残存しているのが実状である。
ところが、植物とくにハーブ自体の出す香り成分のうち、前述の抽出方法では、アルコール飲料に加えると好ましいと思われる香り成分を満足に抽出できないという不満が従来から根強く存在していた。
Similarly, in the production of alcoholic beverages such as gin, the methods such as the dipping method and the fermentation method can recover only one part of the aromatic components originally contained in the herb, and many potential The actual state is that the aromatic component remains unrecovered in the distillation residue.
However, among the scent components produced by plants, particularly herbs themselves, the above-described extraction method has long been unsatisfactory in that it cannot be satisfactorily extracted from scent components that are considered preferable when added to alcoholic beverages.
本発明の目的は、従来の回収方法では回収が困難であったハーブ類とくにジュニパーベリー中のテルペン類から香気成分を効率よく抽出する手段として麹を用いた全く新しい香気成分の回収方法およびその香り成分を含有するアルコール飲料、とくに蒸留酒を製造する方法を提供する点にある。 An object of the present invention is to provide a completely new method for recovering aroma components using straw as a means for efficiently extracting aroma components from terpenes in juniper berries , which are difficult to recover by conventional recovery methods, and the fragrance thereof. The object is to provide a method for producing an alcoholic beverage containing an ingredient, in particular a distilled liquor.
本発明の第1は、ジュニパーベリーと麹を水中で反応させることを特徴とするテルペン類を主体としたハーブ由来の香気成分の回収方法に関する。
本発明の第2は、ジュニパーベリーと麹を水中で反応させた後、これに有機溶剤を加えることにより抽出を行うことを特徴とするテルペン類を主体としたハーブ由来の香気成分の回収方法に関する。
本発明の第3は、ジュニパーベリー、麹および水を含む混合系に、アルコールを加えて反応させることを特徴とするテルペン類を主体としたハーブ由来の香気成分の回収方法に関する。
本発明の第4は、ジュニパーベリー、麹および水を含む混合系に、酵母を加えて発酵反応を行うか、またはアルコール発酵原料と酵母とを加えて発酵反応を行うことを特徴とするアルコール飲料の製造方法に関する。
本発明の第5は、ジュニパーベリー、麹および水を含む混合系に、酵母を加えて発酵反応を行うか、またはアルコール発酵原料と酵母とを加えて発酵反応を行った後、蒸留することを特徴とする蒸留酒の製造方法に関する。
本発明の第6は、ジュニパーベリーと麹を水中で反応させた後、アルコールを加え、ついでこれを蒸留することを特徴とする蒸留酒の製造方法に関する。
1st of this invention is related with the collection | recovery method of the aromatic component derived from the herb which mainly consists of terpenes characterized by making juniper berry and persimmon react in water.
The second aspect of the present invention relates to a method for recovering aromatic components derived from herbs mainly composed of terpenes, characterized in that extraction is performed by reacting juniper berries and strawberries in water and then adding an organic solvent thereto. .
3rd of this invention is related with the collection | recovery method of the aromatic component derived from the herb which made the terpene the main component characterized by adding alcohol and making it react with the mixed system containing a juniper berry , a persimmon, and water.
A fourth aspect of the present invention is an alcoholic beverage characterized in that yeast is added to a mixed system containing juniper berries , strawberries and water to perform a fermentation reaction, or an alcoholic fermentation raw material and yeast are added to perform a fermentation reaction. It relates to the manufacturing method.
The fifth aspect of the present invention is to add yeast to a mixed system containing juniper berries , strawberries and water to perform a fermentation reaction, or add an alcohol fermentation raw material and yeast to perform a fermentation reaction, and then perform distillation. The present invention relates to a method for producing a distilled spirit.
6th of this invention is related with the manufacturing method of the distilled liquor characterized by adding alcohol after making juniper berry and straw react in water, and then distilling this.
ハーブとは、前記非特許文献にも記載されているように、バジルや薬用人参のような一年草または草質の植物だけではなく、巨大な針葉樹から微小な植物まで、植物界全体にまたがっている身近な顕花植物、蘚類、シダ類、針葉樹、藻類にもハーブはある。要は生活に役立つ香り成分を何らかの形で含有している植物である。そして、これらのハーブ類は、葉、果実、種子、花、茎、樹皮、根などの部位を単独で、または併用して使用することができる。 As described in the above-mentioned non-patent literature, the herb is not only an annual plant or a herbaceous plant such as basil or ginseng, but also extends from the huge conifers to the minute plants throughout the plant kingdom. Herbs are also found in familiar flowering plants, mosses, ferns, conifers and algae. In short, it is a plant that contains some form of scent components useful for life. And these herbs can use parts, such as a leaf, a fruit, a seed, a flower, a stem, a bark, a root, individually or in combination.
ハーブの代表的なものとしては、セリ科〔例えば、アニス、キャラウェイ、コリアンダー(コエンドロ、香菜)、チャーピル(セルフィーユ)、ディル(イノンド)、パセリ、フェンネル(ウイキョウ)、アンジェリカなど〕、キク科〔例えばカミルレ(カミツレ、カモミール)、タラゴン(エストラゴン)、ワームウッドなど〕、シソ科〔例えばオレガノ、セージ(サルビア)、タイム、バジル(バジリコ)、ベルガモット(例えばタイマツバナ)、マージョラム(マヨナラ)、ミント(はっか)、ラベンダー、レモンバーム(メリッサ)、ローズマリー(マンネンロウ)、シソ、ヒソップ、オレガノなど〕、アブラナ科〔例えばウォータクレス(クレソン)など〕、ムラサキ科〔例えばボリジ(ルリヂサ)など〕、クスノキ科〔ベイ(ゲッケイジュ、ローリエ)など〕、イネ科(例えばレモングラスなど)、スイカズラ科(例えばエルダーフラワーなど)、ヒノキ科(例えばジュニパーベリーなど)、ミカン科、クマツヅラ科(例えばレモンバーベナなど)、ショウガ科(例えばカルダモン、ジンジャーなど)、フトモモ科(例えばクローブ、ユーカリなど)、ニクズク科(例えばナツメグなど)、バラ科(例えばローズ、ローズヒップなど)、アヤメ科(例えばオリスなど)、マメ科(例えばリコリスなど)、アオイ科(例えばハイビスカスなど)、モクセイ科(例えばジャスミンなど)、フクロソウ科(例えばゼラニュウムなど)、クワ科(例えばホップなど)などがある。 Representative herbs include celery family (for example, anise, caraway, coriander (coendro, savory), charpil (selfeuille), dill (inondo), parsley, fennel (angelical), angelica, etc.), asteraceae [ For example, camille (camomile, chamomile), tarragon (estragon), wormwood, etc., perilla (eg oregano, sage (salvia), thyme, basil (basilico), bergamot (eg hawkfish), marjoram (mayonnara), mint ), Lavender, lemon balm (Melissa), rosemary (mannenrou), perilla, hyssop, oregano, etc.], Brassicaceae (eg watercress (watercress), etc.), Murasaki (eg borage (eg borage), etc.), camphoraceae (bay) (Gu Cajun, Laurier, etc.), Gramineae (eg, lemongrass), Honeysuckle (eg, elderflower), Cypress (eg, juniper berry), Citrus, Anemone (eg, lemon verbena), Ginger (eg, Cardamom, ginger, etc.), myrtaceae (eg, clove, eucalyptus), nectaraceae (eg, nutmeg), rose family (eg, rosehip, etc.), iris family (eg, Oris), legume (eg, licorice) Mallow (for example, hibiscus), oleaceae (for example, jasmine), oleander (for example, geranium), mulberry (for example, hop), and the like.
本発明でいう麹とは、Aspergillus属に属する糸状菌(麹菌)を、米や麦などの穀類(糖源)に生育させたものであり、糸状菌を穀類(糖源)を培地として固体培養した培養物であって多種類の酵素が含まれている。前記糸状菌の具体例としては、黄麹菌(Aspergillus oryzae)、黒麹菌(Aspergillus awamori)、白麹菌(Aspergillus kawachii)などがある。前記穀類としては、米、麦、芋、小麦フスマ、きな粉などを挙げることができる。前記麹は、通常どおり製麹したものを用いてもよいし、乾燥麹として市販されているものを用いてもよい。麹のなかには、糖類および澱粉を含有しているので、請求項4および5においては、とくにアルコール発酵原料を加えなくても麹中の糖類および澱粉によりアルコール発酵が進行するが、麹のなかのアルコール発酵原料のみでは不足する場合には、別途アルコール発酵原料を追加してもよい、アルコール発酵原料としては公知の米、麦、ブドウなど任意のものを用いることができる。 In the present invention, the koji refers to a filamentous fungus (gonococcus) belonging to the genus Aspergillus grown on a cereal (sugar source) such as rice or wheat, and solid culture using the fungus as a cereal (sugar source) as a medium. Cultures that contain many types of enzymes. Specific examples of the filamentous fungi include Aspergillus oryzae, Aspergillus awamori and Aspergillus kawachii. Examples of the cereals include rice, wheat, rice bran, wheat bran, and kinako. As the koji, one produced as usual may be used, or one marketed as a dried koji may be used. Since the koji contains saccharides and starch, the alcohol fermentation proceeds according to the sugars and starch in the koji without adding any alcohol fermentation raw materials. When only the fermentation raw material is insufficient, an alcohol fermentation raw material may be added separately. As the alcohol fermentation raw material, any known material such as rice, wheat or grape can be used.
本発明でいう酵母とは、飲食品製造に一般的に用いられている酵母なら何でも用いることができるが、清酒酵母、焼酎酵母、ワイン酵母などのSaccharomyces cerevisiaeに属する酵母が好ましい。これらの酵母は、YPD培地などで前培養したものでもよいし、乾燥酵母であってもよい。 As the yeast in the present invention, any yeast generally used in food and beverage production can be used, but yeast belonging to Saccharomyces cerevisiae such as sake yeast, shochu yeast, wine yeast and the like is preferable. These yeasts may be pre-cultured in a YPD medium or the like, or may be dry yeasts.
ハーブ類の香気成分はテルペン類が主体である。テルペン類はワインや芋焼酎の特徴香としても知られている。ワインや芋焼酎の場合、原料中で香りのない配糖体の形で存在しているテルペン類が、酵母や麹の生産するβ−グルコシダーゼの働きを受けて香りをもつ遊離型に変換されることによって特徴香が形成されるものと考えられる。
しかしながら、β−グルコシダーゼのみをハーブ類と混合しても、回収できる香気成分の量はほとんど増加しない。これはハーブ中でのテルペン類は、単にグルコースとβ−1,6結合しているだけではなく、より複雑な物質(例えばキシランなどの多糖類)と結合した状態で存在しているため、β−グルコシダーゼの酵素活性のみでは香りを有する遊離型にほとんど分解できないことによるものと推定される。
The aromatic components of herbs are mainly terpenes. Terpenes are also known as characteristic incense for wine and shochu. In the case of wine and shochu, terpenes that are present in the form of unscented glycosides in the raw material are converted to free forms with aroma by the action of β-glucosidase produced by yeast and koji. It is thought that a characteristic incense is formed by this.
However, even if only β-glucosidase is mixed with herbs, the amount of aroma components that can be recovered hardly increases. This is because terpenes in herbs are not only linked to glucose and β-1,6, but also exist in a state of binding to more complex substances (for example, polysaccharides such as xylan). -It is presumed that the enzyme activity of glucosidase is hardly decomposed into a scented free form.
ハーブ類をβ−グルコシダーゼを醪(もろみ)に添加して発酵させると前述のとおりテルペン類のほんの一部しか香りをもつ遊離型に変換しないが、β−グルコシダーゼによる反応はハーブ中のそれ自体が香りを発するモノテルペン類は分解せず、下記の化1に示す香りのない配糖体型モノテルペンが分解され、香りのあるモノテルペン類(遊離型)に変換するものと推定される。 When the herbs are fermented by adding β-glucosidase to moromi, only a small part of the terpenes are converted into a scented free form as described above, but the reaction with β-glucosidase is itself in the herb. It is presumed that monoterpenes that emit fragrance do not decompose, and the non-scented glycoside monoterpene shown in Chemical Formula 1 below is decomposed and converted to scented monoterpenes (free type).
本発明では、麹を使用することでハーブ由来の香気成分を画期的に増強することができた。これは麹が非常に多種多様な酵素を生産し、これらの酵素が複合的に作用した結果、複雑な物質と結合しているテルペン類を効率よく香りをもつ遊離型に変換できたものと考えられる。 In the present invention, the herb-derived aroma component could be epoch-makingly enhanced by using persimmon. This is because cocoons produced a very wide variety of enzymes, and as a result of the combined action of these enzymes, terpenes bound to complex substances could be efficiently converted into free scented forms. It is done.
本発明に用いるハーブ類は、生の状態でも、乾燥状態でも用いることができる。また粉砕品などの加工品であってもよい。 The herbs used in the present invention can be used in a raw state or in a dry state. Further, it may be a processed product such as a pulverized product.
本発明においては、ハーブ類と麹に水を混合したものに、酵母を加えて発酵を行う場合、酵母の添加量は1.0×105〜1.0×108cells/ml−モロミ(モロミ1ミリリットル当りの酵母数)とすることが好ましい。
発酵温度は常識的な範囲でよいが、好ましくは15〜30℃であり、発酵期間は、前記温度に保った状態で2〜7日間とするのが好ましい。
In this invention, when adding yeast to what mixed water with herbs and persimmons, the addition amount of yeast is 1.0 * 10 < 5 > -1.0 * 10 < 8 > cells / ml-moromi ( The number of yeast per 1 ml of moromi) is preferred.
The fermentation temperature may be in a common range, but is preferably 15 to 30 ° C., and the fermentation period is preferably 2 to 7 days while maintaining the temperature.
また、発酵終了後にモロミを蒸留する場合には、コゲ臭などのオフフレーバーを低減する目的で、モロミにアルコールを添加し、アルコール度数を上げてから蒸留してもよい。 Moreover, when distilling moromi after completion | finish of fermentation, you may distill after adding alcohol to moromi and raising alcohol content in order to reduce off-flavors, such as a burnt odor.
本発明においては、ハーブ類と麹に水を混合したものにさらにアルコールを添加することができる。この場合のアルコール添加時期は、反応の始めからでもよいし、蒸留直前であってもよい。また、反応の始めからアルコールを添加する場合、モロミのアルコール度数は、麹の酵素が失活しない範囲内(アルコール度数5〜20%)にする必要がある。この場合の反応温度は15〜30℃が好ましく、反応期間は、2〜7日間とするのが好ましい。 In the present invention, alcohol can be further added to a mixture of herbs and persimmons with water. The alcohol addition time in this case may be from the beginning of the reaction or may be immediately before distillation. In addition, when alcohol is added from the beginning of the reaction, the alcohol content of moromi needs to be within a range in which the enzyme of sputum is not inactivated (alcohol content 5 to 20%). In this case, the reaction temperature is preferably 15 to 30 ° C., and the reaction period is preferably 2 to 7 days.
本発明における麹の使用量は、使用する水に対して通常60重量%以下とすることが好ましい。麹の使用量の下限は、麹の使用目的を達成できるぎりぎりの濃度ということになるが、反応時間を考慮すれば通常2重量%程度である。 The amount of soot used in the present invention is preferably 60% by weight or less based on the water used. The lower limit of the amount of soot used is the last concentration that can achieve the purpose of use of soot, but it is usually about 2% by weight considering the reaction time.
本発明において、蒸留酒を製造する場合は、2次仕込みのあとに蒸留工程を設ける必要性があるが、ハーブ類の香り成分を採取することを目的とする場合には、必ずしも蒸留工程は必要としない。すなわち、ハーブ類の香り成分を採取する方法の場合には、1次仕込み工程につづく2次仕込みは、1次仕込み工程において生成しているテルペン類の抽出工程になる。したがって、2次仕込み工程は、1次仕込み工程で得られた溶液に、あるいはその有機層に、テルペン類の抽出剤となる有機溶剤を加えて抽出する工程となる。 In the present invention, when producing distilled liquor, it is necessary to provide a distillation step after the secondary charging, but the distillation step is necessarily required for the purpose of collecting herbal fragrance components. And not. That is, in the case of the method of collecting the scent components of herbs, the secondary charging following the primary charging process is an extraction process of terpenes generated in the primary charging process. Therefore, the secondary charging step is a step of extracting the solution obtained in the primary charging step or the organic layer by adding an organic solvent serving as an extraction agent for terpenes.
前記有機溶剤としては、炭化水素(トルエン、ヘキサン、ベンゼンなど)、ハロゲン化炭化水素(クロロフォルム、ジクロルメタンなど)、ケトン(シクロヘキサノン、エチルメチルケトンなど)、アルコール(イソペンチルアルコール、ベンジルアルコールなど)、エーテル(エチルエーテルなど)、エステル(酢酸エチルなど)、その他(アリニン、ニトロメタンなど)を挙げることができる。これらの溶剤は、1種または2種以上を併せて用いることができる。得られた香気成分を飲食品や口に含むことのある製品に使用する場合には、体に害を及ぼさない溶剤を選択することが好ましい。 Examples of the organic solvent include hydrocarbons (toluene, hexane, benzene, etc.), halogenated hydrocarbons (chloroform, dichloromethane, etc.), ketones (cyclohexanone, ethyl methyl ketone, etc.), alcohols (isopentyl alcohol, benzyl alcohol, etc.), ethers (Such as ethyl ether), esters (such as ethyl acetate), and others (such as arinin and nitromethane). These solvents can be used alone or in combination of two or more. When using the obtained aroma component in a food or drink or a product that may be contained in the mouth, it is preferable to select a solvent that does not harm the body.
アルコール飲料とする場合は、アルコールは可飲性のもの、実質的にはエチルアルコールに限られるが、得られた香り成分が飲食品に用いない場合は、可飲性のものではない溶剤を使用することができる。 In the case of alcoholic beverages, alcohol is drinkable, substantially limited to ethyl alcohol, but if the resulting scent component is not used in food or drink, use a non-drinkable solvent. can do.
本発明でいうアルコール飲料とは、アルコールを含有するすべての飲料を意味する。本発明でいう蒸留酒とは、昭和49年1月5日、東京同文書院発行、桜井芳人編、総合食品事典(第三版)第435頁に記載されているような通常のものであって、その例としては、ウイスキー、アラック、ジン、ウオッカ、焼酎、ブランデーなどを挙げることができる。 The alcoholic beverage referred to in the present invention means all beverages containing alcohol. The distilled liquor referred to in the present invention is a normal one as described on January 5, 1974, published by Tokyo Dobunin, edited by Yoshito Sakurai, General Food Encyclopedia (Third Edition), page 435. Examples thereof include whiskey, alac, gin, vodka, shochu, brandy and the like.
本発明により、従来は回収が困難であったハーブ類の1つであるジュニパーベリー中のテルペン配糖体などの潜在的な香気成分を豊かな香りを発生する成分に効率よく変換することができた。そのうえ本発明の方法は、ハーブ類という西洋風のイメージが強い材料を麹という極めて日本風のイメージが強い酵素を用いることにより、ハーブ類の1つであるジュニパーベリーから効率よく香り成分を抽出したり、それを含有する蒸留酒を得ることができた。また、本発明によれば、高価な酵素剤を多種多量に用いることなく、麹と反応させるだけの非常に簡単な方法により香気成分の回収効率を大幅に向上することができた。 According to the present invention, it is possible to efficiently convert a potential aroma component such as a terpene glycoside in juniper berry , one of the herbs that has been difficult to recover, to a component that generates a rich aroma. It was. In addition, the method of the present invention efficiently extracts fragrance components from juniper berries, which are one of herbs, by using an enzyme with a strong Japanese image , such as strawberry, a material that has a strong Western image, such as herbs. Or distilled liquor containing it. In addition, according to the present invention, the recovery efficiency of aroma components can be greatly improved by a very simple method of reacting with soot without using a large amount of expensive enzyme agents.
以下に実施例と比較例を挙げて本発明を説明するが、本発明はこれにより何ら限定されるものではない。 Hereinafter, the present invention will be described with reference to examples and comparative examples, but the present invention is not limited thereto.
実施例1
1次仕込みとして、ハーブ類としてはジンの最も適するといわれている市販のハーブであるジュニパーベリー2gと米麹(焼酎用乾燥米白麹MKS、徳島精工社製)20gよりなる系に蒸留水を加えて全量100mlとし、これにYPD液体培地を用いて前培養してあった酵母(焼酎用協会2号酵母、日本醸造協会製)を1.0×107cells/ml−モロミとなるように添加し、25℃に保って3日間保持し、アルコール度数約8%の1次モロミを得た。
つぎに、2次仕込みとして、前記1次モロミに原料用アルコール74mlを加え(全量174ml)、アルコール度数約45%の2次モロミを得た。
前記2次モロミを常圧蒸留してアルコール度数75%の蒸留酒を得た。
仕込み配合は、麹使用発酵区(実施例1)として下記表1にまとめて示し、実施例1の製造工程は図1に示した。
Example 1
As primary preparation, distilled water is added to a system consisting of 2 g of juniper berry, a commercially available herb said to be the most suitable for herbs, and 20 g of rice bran (dried rice white rice cake MKS for shochu, manufactured by Tokushima Seiko Co., Ltd.). In addition, the total amount is 100 ml, and the yeast that has been pre-cultured using the YPD liquid medium (No. 2 yeast for shochu association, manufactured by Japan Brewing Association) is 1.0 × 10 7 cells / ml-moromi. It was added and kept at 25 ° C. and kept for 3 days to obtain a primary moromi having an alcohol content of about 8%.
Next, as a secondary charge, 74 ml of raw material alcohol was added to the primary moromi (total amount 174 ml) to obtain a secondary moromi having an alcohol content of about 45%.
The secondary moromi was distilled at atmospheric pressure to obtain a distilled liquor having an alcohol content of 75%.
The charging composition is shown in Table 1 below as a fermented rice fermentation zone (Example 1), and the production process of Example 1 is shown in FIG.
比較例1
1次仕込みとして、ジュニパーベリー2gに原料用アルコール47mlと蒸留水53mlを加え、アルコール度数45%、全量100mlとなるように調整し、25℃で3日間保持し、さらに、2次仕込みとして原料用アルコール35mlと蒸留水39mlを加え、全量174ml、アルコール度数45%としたものを用意し、前記発酵区と同様に常圧蒸留を行い、アルコール度数75%、全量100mlの蒸留酒を得た。仕込み配合は、アルコール抽出区(比較例1)として下記表1にまとめて示し、比較例1の製造工程は図1に示した。
Comparative Example 1
As the first charge, add 47 ml of raw material alcohol and 53 ml of distilled water to 2 g of juniper berry, adjust the alcohol content to 45% and the total amount to 100 ml, hold at 25 ° C. for 3 days, and further use as raw charge for the raw material 35 ml of alcohol and 39 ml of distilled water were added to prepare a total amount of 174 ml and an alcohol content of 45%, and atmospheric distillation was performed in the same manner as in the fermentation zone to obtain a distilled liquor having an alcohol content of 75% and a total amount of 100 ml. The charging composition is summarized in Table 1 below as an alcohol extraction section (Comparative Example 1), and the production process of Comparative Example 1 is shown in FIG.
麹使用発酵区(実施例1)とアルコール抽出区(比較例1)で得られた蒸留酒は、下記によりGC/MS分析を行った。まず、前記蒸留酒各30mlをOASISカラム(Waters社製)を用いて固相抽出し、2mlのジクロロメタンにより溶出させた。無水硫酸ナトリウムにより脱水し、窒素ガスで約300μlに濃縮した。内部標準としてはデカノン酸メチルエステルを用いた。また、GC/MS分析条件は以下の通りである。
アジレント社製GC6890Nにアジレント社製質量検出器5973を連結したものを使用した。使用カラムはDB−Wax(アジレント社製)、カラム内径は0.25mm、カラム長は30m、膜厚は0.25μmを使用した。加温条件は40℃、1分間、3℃/min、230℃、10分間で行った。フロントインレットは230℃とした。1μlをスプリットレス注入した。
Distilled liquors obtained in the fermentation zone (Example 1) and the alcohol extraction zone (Comparative Example 1) were subjected to GC / MS analysis as follows. First, 30 ml of each distilled liquor was subjected to solid phase extraction using an OASIS column (manufactured by Waters) and eluted with 2 ml of dichloromethane. It dehydrated with anhydrous sodium sulfate and concentrated to about 300 μl with nitrogen gas. Decanoic acid methyl ester was used as an internal standard. The GC / MS analysis conditions are as follows.
An Agilent GC6890N connected to an Agilent mass detector 5973 was used. The column used was DB-Wax (manufactured by Agilent), the column inner diameter was 0.25 mm, the column length was 30 m, and the film thickness was 0.25 μm. The heating conditions were 40 ° C., 1 minute, 3 ° C./min, 230 ° C., 10 minutes. The front inlet was 230 ° C. 1 μl was injected splitless.
麹使用発酵区(実施例1)とアルコール抽出区(比較例1)のGC/MS分析結果を相対値で表したものを表2に示す。表2では、アルコール抽出区(比較例1)の各成分の含有量を1とし、麹使用発酵区(実施例1)の成分量をアルコール抽出区(比較例1)の成分量に対する相対値として示した。麹使用発酵区(実施例1)ではアルコール抽出区(比較例1)と比べて、α−テルピネン、テルピネン−4−オール、トランス−カリオフィレン、α−フムレンなどのテルペン類の含有量が顕著に多いことが分かる。この結果から、麹を使うことにより、アルコール抽出だけでは回収できないハーブ類の香気成分がいかに効率よく回収されているかが分かる。また麹使用発酵区(実施例1)ではアルコール抽出区(比較例1)と比べてサビネンやβ−ミルセンといった蒸留酒に含まれていると好ましくない、青臭い香気を有する成分が減少している。 Table 2 shows the results of GC / MS analysis of the fermented fermentation zone (Example 1) and the alcohol extraction zone (Comparative Example 1) as relative values. In Table 2, the content of each component in the alcohol extraction section (Comparative Example 1) is set to 1, and the component amount in the fermented fermented section (Example 1) is relative to the component amount in the alcohol extraction section (Comparative Example 1). Indicated. As compared with the alcohol extraction section (Comparative Example 1), the content of terpenes such as α-terpinene, terpinen-4-ol, trans-caryophyllene, α-humulene is remarkably higher in the fermentation zone (Example 1). I understand that. From this result, it can be seen how efficiently the aroma components of herbs that cannot be recovered by alcohol extraction alone are recovered by using straw. Moreover, in the fermentation zone (Example 1) using a koji, compared to the alcohol extraction zone (Comparative Example 1), components having a blue odor that are not preferable when contained in distilled liquor such as sabinene or β-myrcene are reduced.
実施例1および比較例1について、研究所パネリスト5名による官能検査を実施した。表3に示す官能評価の結果から、アルコール抽出区(比較例1)では市販のジンと似た単調でシャープな香味という評価だったが、麹使用発酵区(実施例1)では複雑で深み、味わいがあり、アルコール抽出区に比べ好ましいという評価が得られた。 For Example 1 and Comparative Example 1, a sensory test was conducted by five laboratory panelists. From the results of the sensory evaluation shown in Table 3, the alcohol extraction section (Comparative Example 1) was a monotonous and sharp flavor similar to a commercially available gin, but it was complicated and deep in the fermented section using firewood (Example 1). There was a taste and the evaluation that it was preferable compared with the alcohol extraction section was obtained.
<香気成分の増強効果の要因>
実施例1において確認された麹使用発酵区(実施例1)の香気成分増強効果が、麹の使用による効果なのか、酵母の発酵による効果なのか、あるいはワインや芋焼酎のテルペン遊離と同じようにβ−グルコシダーゼが関与した効果なのかを確認するため、以下の実験を行った。
<Factors for enhancing aroma components>
Whether the aroma component enhancing effect of the fermented potato fermentation zone (Example 1) confirmed in Example 1 is the effect of using cocoons, the effect of yeast fermentation, or the same as terpene liberation of wine or shochu In order to confirm whether or not β-glucosidase was involved, the following experiment was conducted.
まず試験区として、麹使用発酵区(実施例1)とアルコール抽出区(比較例1)に加えて、麹を使用しない麹未使用発酵区(比較例2)と酵素剤添加発酵区(比較例3)を設けた。麹未使用発酵区(比較例2)と酵素剤添加発酵区(比較例3)では、麹の代わりに発酵の糖源として麦汁と液糖を混合したものを使用した。 First, as a test plot, in addition to the fermented fermented district (Example 1) and the alcohol extraction zone (Comparative Example 1), the unused fermented district (Comparative Example 2) and the fermented enzyme-added fermented district (Comparative Example). 3) was provided. In the cocoon-free fermentation zone (Comparative Example 2) and the enzyme agent-added fermentation zone (Comparative Example 3), a mixture of wort and liquid sugar was used as a sugar source for fermentation instead of cocoon.
すなわち、実験室にて、1次仕込みとして調整した麦汁(比重1.06)50mlに対し、同じ比重となるように蒸留水にて希釈した液糖(果糖ブドウ糖液糖、群栄化学社製)50mlを混ぜ、これにジュニパーベリー2gを添加し、麹使用発酵区(実施例1)と同様に酵母を加えて発酵を行い、アルコール度数約8%の1次モロミを得た。これに2次仕込みとして、麹使用発酵区(実施例1)と同量の原料用アルコールと水を加え、常圧蒸留を行い、得られた蒸留酒を麹未使用発酵区(比較例2)とした。さらに酵素剤(β−グルコシダーゼ)添加発酵区(比較例3)として、麹未使用発酵区の1次仕込みの際に、市販のβ−グルコシダーゼ製剤(シグマ社製)を、モロミに対し100ppmの濃度となるように添加したものを調整し、酵素剤添加発酵区(比較例3)とした。
前記4つの試験区の仕込み配合と製造工程を表4と図2にそれぞれ示す。
That is, liquid sugar (fructose glucose liquid sugar, manufactured by Gunei Chemical Co., Ltd.) diluted with distilled water so as to have the same specific gravity with respect to 50 ml of wort (specific gravity 1.06) adjusted as a primary charge in a laboratory. 50 ml was mixed, and 2 g of juniper berry was added thereto, and yeast was added in the same manner as in the fermented area using straw (Example 1) to obtain a primary moromi having an alcohol content of about 8%. As a secondary preparation, the same amount of raw material alcohol and water as in the fermented fermented section (Example 1) were added, atmospheric distillation was performed, and the resulting distilled liquor was used in the fermented section (comparative example 2). It was. Further, as a fermented zone (Comparative Example 3) containing an enzyme agent (β-glucosidase), a commercially available β-glucosidase preparation (manufactured by Sigma) was added at a concentration of 100 ppm with respect to moromi during the primary charge of the unused fermented zone. What was added so that it might become was used, and it was set as the enzyme agent addition fermentation zone (comparative example 3).
Table 4 and FIG. 2 show the charging composition and manufacturing process of the four test sections, respectively.
実施例1と同様の方法により、前記4つの試験区によって得られた蒸留酒についてGC/MS分析を行い、各試験区の間で変化の大きい成分について、内部標準法により含有量を比較した結果を表5に示す。表5ではアルコール抽出区の各成分の含有量を1とし、他の試験区の成分量をアルコール抽出区に対する相対値として示した。 GC / MS analysis was performed on distilled liquor obtained in the above four test sections in the same manner as in Example 1, and the results of comparing the contents of components having large changes between the test sections by the internal standard method Is shown in Table 5. In Table 5, the content of each component in the alcohol extraction section was set to 1, and the component amounts in other test sections were shown as relative values with respect to the alcohol extraction section.
表5より、麹未使用発酵区(比較例2)でもアルコール抽出区(比較例1)と比較した場合、香気成分増強効果が見られたが、麹使用発酵区(実施例1)と比べるとこの効果は少なく、麹を使用することの有用性が確認できる。また酵素剤添加発酵区(比較例3)でもアルコール抽出区(比較例1)と比較した場合、香気成分増強効果が見られるが、麹未使用発酵区(比較例2)と比べるとほとんど成分量に変化は見られないか、逆に減少していることから、β−グルコシダーゼ活性はハーブ類の香気成分増強に効果がないことが分かる。これはハーブ中ではテルペン類は単純なグルコースとβ−1,6結合した状態で存在するのではなく、より複雑な物質と結合した状態で存在することを示唆しており、こうした状態にあるテルペン類を遊離型に変換するためには、β−グルコシダーゼ以外にも他の酵素が必要であることを示唆している。すなわちハーブ由来の香気成分を増強するためには、多種多様な酵素を生産する麹が適していると言える。 From Table 5, when compared with the alcohol extraction section (Comparative Example 1) even in the unfermented fermented section (Comparative Example 2), an aroma component enhancing effect was seen, but compared with the fermented section using Persimmon (Example 1). This effect is small and the usefulness of using cocoons can be confirmed. Moreover, when compared with the alcohol extraction section (Comparative Example 1), the enzyme component-added fermentation section (Comparative Example 3) shows an aroma component enhancing effect, but the amount of components is almost the same as that of the untreated fermentation section (Comparative Example 2). No change is seen in the sample, or conversely, it is found that β-glucosidase activity has no effect on enhancing the aroma components of herbs. This suggests that terpenes do not exist in the state of β-1,6 binding to simple glucose in herbs, but exist in a state of binding to more complex substances. This suggests that in addition to β-glucosidase, other enzymes are necessary to convert the species into the free form. In other words, it can be said that potatoes that produce a wide variety of enzymes are suitable for enhancing herb-derived aroma components.
実施例2:発酵を行わずに、麹を酵素源として使用した場合の香気成分増強効果の確認
酵母を添加しアルコール発酵を行わなくとも、麹とハーブを混合することにより、ハーブ由来の香気成分の回収量が増加することを確認するため、以下の実験を行った。
1次仕込みとしてジュニパーベリー2gと麹20gよりなる系に、原料用アルコールと水を加え全量100ml、アルコール度数8%に調整し、25℃で3日間保持した。その後、2次仕込みとして、原料用アルコール74mlを加え、アルコール度数を45%とし(全量174ml)、これを常圧蒸留を行い、アルコール度数75%の蒸留酒を得た(全量100ml)。これを麹使用未発酵区(実施例2)とした。
また対照として、前記比較例1と同様に、ジュニパーベリー2gに原料用アルコールと水を加え、全量100ml、アルコール度数45%に調整し、25℃で3日間保持したものに、2次仕込みとして原料アルコールと水を加え、全量174ml、アルコール度数45%に調整したものを、麹使用未発酵区(実施例2)と同様に蒸留を行い、同量のアルコール度数75%の蒸留液を得た。これをアルコール抽出区(比較例1)とした。
前記麹使用未発酵区(実施例2)とアルコール抽出区(比較例1)の仕込み配合と製造工程を、表6と図3にそれぞれ示す。
Example 2: Confirmation of aroma component enhancement effect when koji is used as an enzyme source without performing fermentation Even if yeast fermentation is not performed and alcohol fermentation is performed, aroma components derived from herbs can be obtained by mixing koji and herbs. The following experiment was conducted to confirm that the recovered amount of sucrose increased.
As a first charge, a system consisting of 2 g of juniper berries and 20 g of koji was added with alcohol for raw materials and water to adjust the total amount to 100 ml and the alcohol content of 8%, and kept at 25 ° C. for 3 days. Thereafter, as a secondary charge, 74 ml of raw material alcohol was added to make the alcohol content 45% (total amount 174 ml), and this was subjected to atmospheric distillation to obtain distilled liquor with an alcohol content of 75% (total amount 100 ml). This was designated as a non-fermented cocoon (Example 2).
As a control, in the same manner as in Comparative Example 1, 2 g of juniper berries were mixed with alcohol for raw materials and water, adjusted to a total volume of 100 ml and an alcohol content of 45%, and kept at 25 ° C. for 3 days. Alcohol and water were added and the total amount was adjusted to 174 ml and the alcohol content was 45%. Distillation was carried out in the same manner as in the unfermented section using firewood (Example 2) to obtain a distillate having the same amount of alcohol content of 75%. This was designated as an alcohol extraction section (Comparative Example 1).
Table 6 and FIG. 3 show the preparation and manufacturing steps of the unfermented unfermented section (Example 2) and the alcohol extraction section (Comparative Example 1), respectively.
実施例1と同様の方法により、前記麹使用未発酵区(実施例2)とアルコール抽出区(比較例1)によって得られた蒸留酒についてGC/MS分析を行い、各試験区の間で変化の大きい成分について、内部標準法により含有量を比較した結果を表7に示す。表7ではアルコール抽出区(比較例1)の各成分の含有量を1とし、麹使用未発酵区(実施例2)の成分量をアルコール抽出区(比較例1)に対する相対値として示した。 In the same manner as in Example 1, GC / MS analysis was performed on distilled liquor obtained from the unfermented fermented section (Example 2) and the alcohol-extracted section (Comparative Example 1). Table 7 shows the results of comparing the contents of the large components by the internal standard method. In Table 7, the content of each component in the alcohol extraction section (Comparative Example 1) was set to 1, and the component amount in the unfermented fermented section (Example 2) was shown as a relative value to the alcohol extraction section (Comparative Example 1).
表7の結果から、麹使用未発酵区(実施例2)ではアルコール抽出区(比較例1)と比較すると、ハーブ由来の香気成分が増強することが分かる。このことから酵母を添加して発酵を行なわなくとも、麹とハーブを混合することで麹を酵素源として用い、香気成分の増強が可能となると言える。 From the results of Table 7, it can be seen that the herb-derived fragrance component is enhanced in the unfermented fermented section (Example 2) compared to the alcohol-extracted section (Comparative Example 1). From this fact, it can be said that, even if yeast is not added and fermentation is performed, the aroma component can be enhanced by using koji as an enzyme source by mixing koji and herbs.
実施例3:麹添加量の影響
麹の添加量による、香気成分増強効果の差異を確認するため以下の実験を行なった。
1次仕込みとして、ジュニパーベリー2gと麹10gよりなる系に、水100mlを混合し、さらに実施例1と同様に酵母を1.0×107cells/ml−モロミlとなるように添加し、25℃で6日間保持し、アルコール度数約4%の1次モロミ(全量108ml)を得た。
この1次モロミに、2次仕込みとして、原料用アルコールと水を加え、アルコール度数45%の2次モロミ(全量230ml)を調整した。この2次モロミを常圧蒸留を行い、アルコール度数75%の蒸留酒130mlを得、これを麹10%使用区とした。
麹10%使用区(実施例3−1)と同様の仕込み方法で、麹の使用量を20g、40g、60gとし、得られた蒸留酒をそれぞれ麹20%使用区(実施例3−2)、麹40%使用区(実施例3−3)、麹60%使用区(実施例3−4)とした。これらの仕込みにおいて、1次モロミのアルコール度数は、麹20%使用区では7.5%、麹40%使用区では11.5%、麹60%使用区では15%となった。2次仕込みでは原料用アルコールと水を用い、いずれの試験区においてもアルコール度数45%、全量230mlの2次モロミとなるように調整した。
Example 3: Influence of soot addition amount The following experiment was conducted in order to confirm the difference in the aroma component enhancing effect depending on the soot addition amount.
As a first charge, 100 ml of water was mixed into a system consisting of 2 g of juniper berries and 10 g of koji, and yeast was added to 1.0 × 10 7 cells / ml-molomi 1 as in Example 1, The mixture was kept at 25 ° C. for 6 days to obtain primary moromi (total amount: 108 ml) having an alcohol content of about 4%.
Alcohol for raw materials and water were added as a secondary charge to this primary moromi to prepare secondary moromi having a 45% alcohol content (total amount 230 ml). This secondary moromi was subjected to atmospheric distillation to obtain 130 ml of distilled liquor having an alcohol content of 75%.
In the same preparation method as in the 10% cocoon use zone (Example 3-1), the amount of cocoon used was 20 g, 40 g, and 60 g, and the obtained distilled liquors were each used in the 20% 麹 use zone (Example 3-2). , 40% use zone (Example 3-3), 60% use zone (Example 3-4). In these preparations, the alcohol content of the primary moromi was 7.5% in the 20% use area, 11.5% in the 40% use area, and 15% in the 60% use area. In the secondary charging, raw material alcohol and water were used, and in all the test sections, the alcohol content was 45% and the total amount was adjusted to 230 ml.
比較例4
さらに対照として、1次仕込みとして、ジュニパーベリー2gに原料用アルコール47mlと水53mlを混合し全量100ml、アルコール度数45%に調整し、25℃で6日間保持したものに、2次仕込みとして原料アルコール61mlと水69mlを加え、アルコール度数45%、全量230mlに調整し、麹10%使用区と同様に蒸留を行って得た蒸留酒を、アルコール抽出区(比較例4)とした。
これら5つの試験区の仕込み配合と製造工程を表8と図4に示す。
Comparative Example 4
Furthermore, as a control, as a primary preparation, 2 g of juniper berry was mixed with 47 ml of raw material alcohol and 53 ml of water, adjusted to a total volume of 100 ml, adjusted to 45% alcohol, and kept at 25 ° C. for 6 days. 61 ml of water and 69 ml of water were added to adjust the alcohol content to 45% and the total amount to 230 ml. Distilled liquor obtained by performing distillation in the same manner as in the 10% used section was used as the alcohol extraction section (Comparative Example 4).
Table 8 and FIG. 4 show the charging composition and manufacturing process of these five test sections.
実施例1と同様の方法により、前記5つの試験区によって得られた蒸留酒についてGC/MS分析を行い、各試験区の間で変化の大きい成分について、内部標準法により含有量を比較した結果を表9に示す。表9ではアルコール抽出区の各成分の含有量を1とし、他の試験区の成分量をアルコール抽出区に対する相対値として示した。 GC / MS analysis was performed on distilled liquor obtained in the above five test sections in the same manner as in Example 1, and the results of comparing the contents of components having large changes among the test sections by the internal standard method Is shown in Table 9. In Table 9, the content of each component in the alcohol extraction group was 1, and the component amounts in the other test groups were shown as relative values to the alcohol extraction group.
表9より、アルコール抽出区と比較した場合、麹を使用したいずれの試験区においても、香気成分増強効果がある。ただしこの効果は麹の使用量が少ないほど大きく、麹の使用量が加える水に対して60重量%を超えると効果が得られない可能性がある。これは、麹の使用量が増えると、香気成分増強に効果のある酵素群の活性が過剰な糖分の存在により抑制されたか、あるいは発酵が過度に進むため、それに伴い遊離した香気成分が発酵中に炭酸ガスとともに揮散してしまうためと推察される。このことから麹の使用量は加える水に対し、60重量%以下であることが適していると言える。通常焼酎の仕込みの場合、麹の使用量は加える水に対し60重量%を超えており、このことから通常の焼酎の仕込み方法でハーブを加えた場合は、ハーブ由来の香気成分増強効果は小さいことが予想される。 From Table 9, when compared with the alcohol extraction group, there is an aroma component enhancing effect in any test group using soot. However, this effect is greater as the amount of soot used is smaller. If the amount of soot used exceeds 60% by weight with respect to the added water, the effect may not be obtained. This is because when the amount of koji used increases, the activity of the enzyme group effective in enhancing the aroma component is suppressed due to the presence of excess sugar, or the fermentation proceeds excessively, so that the released aroma component is being fermented. This is presumed to be caused by volatilization with carbon dioxide. From this, it can be said that the amount of soot used is preferably 60% by weight or less with respect to the added water. In the case of normal shochu preparation, the amount of soot used exceeds 60% by weight with respect to the added water. Therefore, when herbs are added using the normal shochu preparation method, the herb-derived aroma component enhancing effect is small. It is expected that.
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