JP4866043B2 - 焼酎の製造方法 - Google Patents
焼酎の製造方法 Download PDFInfo
- Publication number
- JP4866043B2 JP4866043B2 JP2005249819A JP2005249819A JP4866043B2 JP 4866043 B2 JP4866043 B2 JP 4866043B2 JP 2005249819 A JP2005249819 A JP 2005249819A JP 2005249819 A JP2005249819 A JP 2005249819A JP 4866043 B2 JP4866043 B2 JP 4866043B2
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- mash
- plant
- leaves
- gas
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000020083 shōchū Nutrition 0.000 title claims description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 19
- 238000004821 distillation Methods 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 244000195452 Wasabia japonica Species 0.000 claims description 2
- 235000000760 Wasabia japonica Nutrition 0.000 claims description 2
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 239000003205 fragrance Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000001944 continuous distillation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
従来より、植物の葉を原料とした焼酎は、その植物の葉固有の香味を生かすため、常圧あるいは減圧の単式蒸留機を使用して製造されてきた(特許文献1、特許文献2)。さらに、植物の葉の特徴ある香味を強調することを目的として、植物の葉の浸出液をもろみの仕込水や割水等に使用する工夫も行われてきた(特許文献3、特許文献4、特許文献5)。
(1)本発明(気液向流接触装置)
蒸留温度:60℃
もろみフィード量:250L/hr
蒸気流量:58kg/hr
ストリップ比:23.2%
(2)比較例(単式蒸留機)
蒸留温度:60℃、留液アルコール分10%未満で蒸留終了
Claims (3)
- アルコール分8〜20%のもろみに対して、特徴的な香気を有する植物の葉を重量比1〜20%添加し、熟成したもろみを気液向流接触装置に導入してカラム内の温度60℃、ストリップ比23.2%の条件で蒸留することを特徴とする焼酎の製造方法。
- 添加する植物の葉が、茶、シソ、わさび又はハーブの葉である請求項1記載の焼酎の製造方法。
- 請求項1又は2に記載の方法で得られた焼酎を1乃至100重量%含有させることを特徴とする酒類の製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005249819A JP4866043B2 (ja) | 2005-08-30 | 2005-08-30 | 焼酎の製造方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2005249819A JP4866043B2 (ja) | 2005-08-30 | 2005-08-30 | 焼酎の製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2007060962A JP2007060962A (ja) | 2007-03-15 |
JP4866043B2 true JP4866043B2 (ja) | 2012-02-01 |
Family
ID=37923898
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2005249819A Active JP4866043B2 (ja) | 2005-08-30 | 2005-08-30 | 焼酎の製造方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4866043B2 (ja) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
TWI449786B (zh) * | 2007-06-14 | 2014-08-21 | Suntory Holdings Ltd | Safflower and natural aroma of distilled liquor and its manufacturing method |
JP4236695B1 (ja) * | 2008-07-04 | 2009-03-11 | 百合香 堀ノ内 | 化粧料 |
JP6212245B2 (ja) * | 2012-03-26 | 2017-10-11 | 宝酒造株式会社 | 新規蒸留酒類及びその製造方法 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06181736A (ja) * | 1992-12-21 | 1994-07-05 | Godo Shiyusei Kk | 天然の桜の香りを有する酒類の製造方法 |
JP3565673B2 (ja) * | 1996-11-29 | 2004-09-15 | オエノンホールディングス株式会社 | 香り高い清酒の製造法 |
-
2005
- 2005-08-30 JP JP2005249819A patent/JP4866043B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2007060962A (ja) | 2007-03-15 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
AU2008262910B2 (en) | Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same | |
JP4376256B2 (ja) | 蜂蜜酒の製造方法 | |
JP5848703B2 (ja) | 麦芽飲料の穀物臭を低減させる方法 | |
JP2013132243A (ja) | 蒸溜酒の製造方法 | |
CN107312697A (zh) | 一种谷物果茶酒及其制备方法 | |
JP2005013166A (ja) | 香味改善剤、香料組成物およびそれを含有するビール様飲料 | |
JP4866043B2 (ja) | 焼酎の製造方法 | |
JP2008048691A (ja) | アルコール飲料の呈味向上剤 | |
JP2015154748A (ja) | 発酵麦芽飲料 | |
JP2007068505A (ja) | 非混濁性香辛料風味梅酒およびその製造方法 | |
JP5526051B2 (ja) | ノンアルコールワイン | |
JP6209560B2 (ja) | 蒸留酒の製造方法および装置 | |
JP6420047B2 (ja) | 発酵麦芽飲料 | |
JP6420044B2 (ja) | 発酵麦芽飲料 | |
KR20120001892U (ko) | 담배잎주 및 이의 제조방법 | |
JP2002010773A (ja) | 黒糖モロミ酢、黒糖発酵飲料及びその製造方法 | |
JP2014103886A (ja) | 芋焼酎の製造方法 | |
JP6212245B2 (ja) | 新規蒸留酒類及びその製造方法 | |
CN104232454A (zh) | 用啤酒生产过程中废弃酵母生产威士忌的方法 | |
EP1866406B1 (en) | Method and apparatus for the production of distilled spirits | |
JP6381924B2 (ja) | 発酵麦芽飲料 | |
JP6420045B2 (ja) | 発酵麦芽飲料 | |
JP6381925B2 (ja) | 発酵麦芽飲料 | |
JPH01257457A (ja) | ビートワインの製造法 | |
JPS61268171A (ja) | 植物成分エキス酢の製造法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080821 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100108 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110225 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20110419 |
|
RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20110419 |
|
A602 | Written permission of extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A602 Effective date: 20110425 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110524 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20110712 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20111005 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20111024 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20111108 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20111111 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20141118 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4866043 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |