JP5878306B2 - Mixed spirits - Google Patents

Description

  The present invention relates to a mixed distilled liquor obtained by mixing a single distilled liquor and a continuous distilled liquor. Specifically, the present invention relates to a mixed distilled liquor containing a higher fatty acid ester and having enhanced aroma and umami.

Distilled liquor is produced by distilling brewed liquor, and can be broadly divided into single-distilled liquor made with a single (batch type) distiller and continuous distilled liquor made with a continuous distiller.
A single-distilled liquor has a flavor derived from a raw material compared with a continuous distillate (nonpatent literature 1). The simple distilled liquor contains higher fatty acid esters such as ethyl palmitate and ethyl linoleate, and thus has a richness in taste. However, if the content of these higher fatty acid esters is too large, they have the problem that they float and are oxidized by air, and further decompose to generate an oily off-flavor. Further, it is known that when the temperature is lowered, the solubility is lowered, so that it is deposited in an orientation and the commercial value is remarkably lowered. For this reason, single-use distilled liquor that has been widely used is shipped after the above components are removed by filtration or the like (Non-Patent Document 2).

  In addition, a technique for precipitating and removing oily substances by cooling (Patent Document 1), and dispersing high fatty acid esters with ultrasonic waves to stabilize the cloudy state, a high-grade ingredient that is a flavor component in shochu A method for producing a single distillation shochu containing a fatty acid ester at a high concentration has been reported (Patent Documents 2 and 3).

  On the other hand, continuous distilled liquor removes most of the impurities by multistage distillation, so the resulting distilled liquor is almost a pure ethanol solution and contains almost no scent components or taste components contained in single-distilled liquor. Absent. Therefore, there is a problem that the alcohol has a strong irritation and a little taste. In order to cope with this problem, what is satisfying the consumer's demand for richness is provided by blending a single-distilled liquor with a continuous distillate to give a taste.

Japanese Patent Laid-Open No. 11-127841 Japanese Patent Laid-Open No. 3-108473 JP-A-11-196851

Painting and distillation technology basics by Ozo Shuzo Full-scale shochu manufacturing technology Japan Brewing Association

  As described above, a mixed distilled liquor that has been given a flavor by mixing continuous distilled liquor with single distilled liquor is provided, but when the mixing ratio of the single distilled liquor is increased for the purpose of enhancing the flavor of the distilled liquor. There is a problem that the sharpness of continuous distilled liquor is lost.

  In view of the above-mentioned problems, the present invention has an excellent flavor, has a sharpness derived from continuous distilled liquor, has no irritation of alcohol, and efficiently produces a target liquor quality product. It is an object of the present invention to provide a mixed distilled liquor that can be produced.

  As a result of intensive studies to solve the above problems, the present inventors surprisingly added an oily component containing a higher fatty acid ester separated and recovered from a single-type distilled liquor to a mixed distilled liquor, I found that the taste and mellowness increased. Moreover, it discovered that a remarkable effect was acquired by making the density | concentration of the higher fatty acid ester to add into a specific range, and came to complete this invention.

That is, the present invention includes, but is not limited to:
[1] A mixed distilled liquor comprising at least one component selected from the group consisting of ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate, and the total concentration of these components is 0.1 ppm or more.
[2] The mixed distilled liquor according to [1], wherein the concentration of ethyl palmitate is 0.03 ppm or more.
[3] The mixed distilled liquor according to [1] or [2], wherein the mixed distilled liquor is barley shochu and the concentration of ethyl palmitate is 0.04 ppm or more.
[4] The mixed distilled liquor according to [1] or [2], wherein the mixed distilled liquor is shochu shochu, and the concentration of ethyl palmitate is 0.3 ppm or more.
[5] A flavoring agent comprising an oily component obtained from an alcohol-containing material, wherein the oily component is at least one selected from the group consisting of ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate The said flavor imparting agent which is one and the sum total of content of those components is 10 weight% or more in an oil-based component.
[6] The flavor imparting agent according to [5], wherein the content of ethyl palmitate is 1% by weight or more in the oil component.
[7] The flavor imparting agent according to [5] or [6], wherein the alcohol-containing material is a distilled liquid or a residual liquid obtained by single distillation of alcoholic beverages.
[8] Grains selected from the group consisting of rice, wheat, sweet potato, buckwheat, potato, corn, awa, mushroom, millet and corn; the group consisting of dates, grapes, dates and agave The flavor according to any one of [5] to [7], selected from the group consisting of a fruit selected from: a sugar-containing product selected from the group consisting of sugar, molasses, honey and fructose; and combinations thereof Giving agent.
[9] Shochu, whiskey, brandy, alcohol for raw materials, spirits, aquabit, alak, alhi, spirits, okorehao, cachassa, colun, schnapps, containing the flavoring agent according to any one of [5] to [8] , Soju, Paichu, Mao Thai, Cognac, Armagnac, Calvados, Grappa, Singani, Pisco, Mescal, Tequila and Lak.

  According to the present invention, it is possible to provide a mixed distilled liquor that has a reduced tingling sensation characteristic of continuous distilled liquor, has a high fragrance like a single distilled liquor, and has a mellowness and profound feeling.

As described above, the present invention relates to a mixed distilled liquor and a flavoring agent.
1. Mixed distilled liquor The mixed distilled liquor of the present invention contains a higher fatty acid ester, which reduces the tingling and irritation characteristic of continuous distilled liquor, and is fragrant, mellow and heavy like a single distilled liquor. Has an excellent effect of being imparted.
i) "Mixed distilled liquor"
In this specification, the mixed distilled liquor refers to a mixture of a single distilled liquor and a continuous distilled liquor, and one single each of the single distilled liquor and the continuous distilled liquor can be mixed. Also, one type of single-distilled liquor and a plurality of continuous distillates can be mixed, and vice versa. Furthermore, a plurality of single-distilled spirits and a plurality of continuous distilled spirits can be mixed. The mixing ratio can also be arbitrarily selected. In the case of shochu mixed liquor, mixed distilled liquor in which Koi shochu, which is a continuous distilled liquor, and Otsuchi shochu, which is a single-distilled liquor, is blended with 50% or more and less than 95% of Otsu. “Short-mixed shochu” is a mixture of 5% or more and less than 50% of “B”.

Here, single distillation generally has a low processing capacity, whereas continuous distillation is suitable for a large amount of processing, so if the mixing ratio of continuous distilled liquor can be increased, mixed distilled liquor can be efficiently used. Can be manufactured. In that respect, in the mixed distilled liquor of the present invention, since the flavor is imparted by the higher fatty acid ester, it is possible to keep the mixing ratio of the single-type distilled liquor low, and to efficiently produce the target liquor product Can do.
ii) “single distilled liquor” and “continuous distilled liquor”
Distilled liquor obtained by single distillation is called single distilled liquor, and distilled liquor obtained by continuous distillation is called continuous distilled liquor. In addition, the distilled liquor obtained by repeating a single distillation is called continuous distillation liquor here.

  In the present specification, “distilled liquor” refers to alcohols obtained by distilling koji obtained by subjecting raw materials such as cereals to alcohol fermentation, and includes all distilled liquors produced through a distillation process. Examples of distilled liquor include shochu (Awamori), whiskey, brandy, raw alcohol, spirits (gin, vodka, rum, etc.), aquabit, alac, alhi, spirits, okolehao, cachassa, colun, schnapps, soju, paichu , Mao Thai, Cognac, Armagnac, Calvados, Grappa, Singani, Pisco, Mescal, Tequila, Lac and the like. According to the Liquor Tax Law, liquors are classified into four types: sparkling liquors, brewed liquors, distilled liquors and mixed liquors. Yu (formerly maiden), whiskey, brandy, alcohol for raw materials, spirits are included, but the distilled liquor of the present invention is not necessarily limited to classification under the liquor tax law.

The primary ingredients of distilled spirits (raw materials as sugar) include grains such as rice, wheat, sweet potato, buckwheat, potato, corn, awa, hie, acne, corn, fruits such as dates, grapes, dates, agave, Examples include, but are not limited to, sugars, molasses, honey, and sugar-containing substances such as fructose.
iii) Flavor component in blended distilled liquor The mixed distilled liquor of the present invention is characterized by containing a higher fatty acid ester. “Higher fatty acid ester” means a fatty acid ester having a large number of carbon atoms, generally having 12 or more carbon atoms, and examples thereof include ethyl palmitate, ethyl linolenate, ethyl oleate, and ethyl stearate.

  Further, the higher fatty acid ester may be added with a higher fatty acid ester contained in an oily substance derived from distilled raw sake, or a commercially available or synthetic higher fatty acid ester may be added.

  The content of the higher fatty acid ester in the mixed distilled liquor is 0.01 ppm or more, preferably 0.1 ppm or more, more preferably 1.0 ppm or more. By containing 1.5 ppm or more, the sweetness and aroma peculiar to single-type distilled liquor can be strengthened. Each content of higher fatty acid esters such as ethyl palmitate and ethyl linoleate is not particularly limited, but if ethyl palmitate is included, ethyl palmitate is 0.003 ppm or more, preferably 0.1 ppm. As mentioned above, it is more preferable to contain 0.5 ppm or more.

  Further, the content of the higher fatty acid ester is preferably adjusted as appropriate depending on the liquor of the distilled liquor and the raw materials, for example, 0.1 ppm or more, preferably 0.3 ppm or more, more preferably 1.0 ppm or more for wheat shochu. In the case of shochu, it is 1.0 ppm or more, preferably 2.0 ppm or more, more preferably 5.0 ppm or more. Further, when focusing on ethyl palmitate, it is 0.04 ppm or more, preferably 0.1 ppm or more, more preferably 0.5 ppm or more for wheat shochu, 0.3 ppm or more, preferably 0.5 ppm or more, more preferably for shochu shochu. 1.0 ppm or more is preferable.

  The analysis of the higher fatty acid ester contained in the mixed distilled liquor can be performed qualitative and quantitative analysis by a method known to those skilled in the art, for example, by performing gas chromatographic measurement after extracting a flavor component.

The blended distilled liquor of the present invention may contain, in addition to the above-mentioned flavor components, known components that can be generally added to distilled liquor, such as additives such as fragrances, sweeteners, pigments, preservatives, etc. In addition, known flavor components including fruit juice and the like can be added separately.
iv) Production of blended distilled liquor The blended distilled liquor of the present invention can be produced by adding an oil component containing a higher fatty acid ester separated and recovered from an alcohol-containing material, particularly a single-type distilled liquor, to the mixed distilled liquor. .

  The oil component is, for example, an oil component obtained in a single-distilled liquor manufacturing process, and may be either an oil component separated in a filtration step or an oil component separated by floating or precipitation during storage, It can be recovered by scooping or filtration. Here, as a method of separating the oily component from the distillate before the recovery, there is a method of allowing to stand and separating by a gravity difference, but a pressure levitation separation method or a natural levitation separation method may be employed, It can also be recovered after further precipitating the oily component by cooling or the like. The recovered oily component can be used for addition as it is, but by increasing the concentration of higher fatty acid esters by methods such as centrifugation, filtration, and stationary separation, a flavoring effect can be achieved with a smaller amount of use. Is done.

Alternatively, a distillate containing abundant oil components can be prepared by appropriately setting the distillation conditions for single distillation and used without separating the oil components from the distillate.
In addition, the oil component may be obtained from the distillate after single distillation by the above method, but after performing distillation such that most of the higher fatty acid ester remains by appropriately setting the conditions during distillation, The higher fatty acid ester can also be separated from the residual liquid.

  The oily component thus obtained can be added to the continuous distilled liquor as it is. In addition, after the recovered oily component is completely dissolved in an alcohol-containing solution such as raw alcohol or continuous distilled liquor, the composition analysis is performed, and then the higher fatty acid ester finally contained in the mixed distilled liquor becomes an appropriate amount. Thus, it can also be added to continuous distilled liquor. The amount of the alcohol-containing solution to be used is not particularly limited and can be appropriately adjusted depending on the higher fatty acid ester contained in the oil component and the alcohol used. In order to increase the solubility of the higher fatty acid ester, ultrasonic treatment, heat treatment, or the like may be appropriately performed.

In addition, these operations are preferably performed under conditions of low oxygen concentration, such as under a nitrogen atmosphere, in order to prevent oxidation of components contained in the oily component.
2. Flavor imparting agent As used herein, “flavor” refers to the aroma and taste of food and drink. Therefore, the “flavor imparting agent” of the present invention has an effect of imparting a scent or umami of food or drink. The active ingredient of the flavor imparting agent of the present invention is a higher fatty acid ester, for example, containing at least one higher fatty acid ester such as ethyl palmitate, ethyl linolenate, ethyl oleate, and ethyl stearate, and exhibits a flavor imparting effect To do.

  Here, the total content of higher fatty acid esters such as ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate blended in the flavoring agent is not particularly limited, but the total content of these components is oily It is 10 weight% or more in a component, 30 weight% or more is preferable and 50 weight% or more is more preferable. Further, ethyl palmitate is not necessarily contained, but a typical content is 1% by weight or more in the oil component, preferably 5% by weight or more, and more preferably 15% by weight or more.

The amount added to the food or drink can be appropriately adjusted within a range where flavor can be imparted, and is preferably blended so as to have the total content of the higher fatty acid esters shown above.
The manufacturing method of the flavor imparting agent of the present invention is not particularly limited as long as it contains an oily component derived from an alcohol-containing substance as a main component and the above higher fatty acid ester. For example, the flavoring agent may be an oily component itself obtained by collecting and separating in the above-mentioned distilled liquor production process, or diluted by adding water, alcohol, additives, etc. to the obtained oily component. It can also be manufactured. Further, in the process of producing the flavor imparting agent, the oil component may be uniformly dispersed by adding an emulsifier, ultrasonic treatment or the like. Here, the alcohol-containing material is not particularly limited as long as it is an alcohol-containing liquid obtained in the process of producing alcoholic beverages. For example, a distillate or a residual liquid obtained after the distillation process of single-distilled liquor can be used.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited to these Examples.

<Example 1> Manufacture of single-type distilled liquor In order to collect oily components, wheat shochu and shochu shochu were manufactured according to a conventional method. That is, 200 g of black koji mold seeds were added to 200 kg of steamed barley and barley koji was produced by a koji making machine. After mixing with 240 L of pumped water, 1 L of sake mother was added and fermented to produce primary moromi. Subsequently, after adding 400 kg of steamed wheat as a hanging raw material, 600 L of pumped water was added and fermented at 20 degrees for 8 days to obtain secondary moromi. The obtained moromi was distilled in a single manner to obtain 500 L of barley shochu.

In addition, 200 g of black koji mold was added to 200 kg of steamed rice, and rice koji was produced with a koji making machine. After mixing with 240 L of pumped water, 1 L of sake mother was added and fermented to produce primary moromi. Subsequently, after adding 1000 kg of steamed sweet potato as a raw material, 760 L of pumped water was added and fermented at 35 degrees for 10 days to obtain secondary moromi. The obtained moromi was subjected to single distillation to obtain 700 L of shochu shochu.
<Example 2> Recovery and analysis of oil component When the barley shochu and shochu obtained in Example 1 were stored at room temperature in a sealed container for 30 days, the oil component separated and floated on the liquid surface. This was scooped and left in a container, and the separated shochu portion was removed with a dropper to recover 10 ml of an oily component.

  After measuring the volume with a graduated cylinder, 9 times the volume of 95% ethanol (raw alcohol) was added to 1 ml of the oil component and completely dissolved. Thereafter, a 10-fold dilution series was prepared in sequence, and the dilution of 10,000 times was measured by gas chromatography, and the results of quantification of higher fatty acid esters are shown in Table 1.

The analysis conditions for gas chromatography are as follows.
Equipment used: Agilent Technologies, Inc. GC: 6890N
Column used: HP-ULTRA2 (manufactured by J & W) Inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm
Carrier gas: helium gas Flow rate: 3.2 ml / min
Inlet temperature: 250 ° C
Column temperature: 40 ° C. (held for 9 minutes) to 230 ° C. (held for 10 minutes), temperature increase rate of 10 ° C./min
Injection method: Split method (split ratio 15: 1)
Injection volume: 2.0 μL
Detector: FID
Detection temperature: 260 ° C

Thus, it was found that the oily component contained a very large amount of ethyl palmitate.
<Example 3> Analysis of commercial liquor In shochu, in order to improve the low taste of the former liquor shochu, goji liquor mixed with the former liquor shochu is provided. Therefore, the concentration of higher fatty acid esters in commercially available Ko-Oto-bake was measured, and it was confirmed whether taste was imparted by ethyl palmitate or the like. Commercially available liquors were sampled at each store at random (both alcohol levels 25%).

Table 2 shows the measurement results of Ko-O-blended wheat shochu, and Table 3 shows the results of Ko-O-mixed shochu. The oil component was analyzed according to the method of Example 2.
As a result, surprisingly, higher fatty acids such as ethyl palmitate were not detected in the commercially available Ko-Ochi shochu. As a cause of this, it is considered that the former oyster shochu used for mixing is almost removed by separating or filtering the higher fatty acid ester in the stage before mixing.

  In general, Ko-Omi-blend shochu has not only a fragrance but also a taste, but the taste is highly likely to be due to components other than the higher fatty acid ester.

<Example 4> Sensory threshold value measurement of oily components The oily components obtained from each of barley shochu and shochu shochu were respectively mixed with barley shochu (former otoshochu shochu 15%, higher fatty acid ester not detected, alcohol degree 25%), A sample was prepared by adding 0.01 ppm to 1 ppm to Ko-Omi-blend shochu (former otoshochu 16%, higher fatty acid ester not detected, alcohol level 25%), and the sensory threshold value was measured by a three-point discrimination method. Specifically, samples in which 0.01, 0.05, 0.1, 0.25, 0.5, and 1 ppm of the oil component obtained from each were added were prepared for sensory evaluation.

The sensory evaluation of the mixed distilled liquor was carried out by seven expert panelists using the following three-point method with mellowness as an index.
1 point: strong discrimination;
2 points: distinguishable;
3 points: Almost indistinguishable.

As a result, it was identifiable when the oily component was added so that the final concentration in the sample was 0.1 ppm in the wheat shochu, and it was identifiable when added so as to be 1 ppm in the shochu shochu. Focusing on ethyl palmitate, which is the most abundant of higher fatty acid esters contained in oily components, the presence of 0.048 ppm in wheat shochu and 0.37 ppm in shochu shochu as ethyl palmitate has a sensory effect. Was suggested.
<Example 5> Addition test in Kai-Otaku mixed wheat shochu The oily component obtained in Example 2 was diluted 1000 times with 95% ethanol (raw alcohol), and further diluted with Ko-Otaku mixed wheat shochu for addition. Using. Table 4 shows the results of preparing samples with different amounts of oily components and measuring the higher fatty acid ester concentration, and Table 5 shows the results of sensory evaluation tests.

The sensory evaluation of the mixed distilled liquor was performed by the following five-point method by seven expert panelists. 1 point: very good;
2 points: excellent;
3 points: good;
4 points: Slightly inferior;
5 points: Inferior.

  The panel scores were averaged, and those having an average score of 3 or less were determined to be suitable, and those having a score of 2.5 or less were determined to be particularly preferable.

<Example 6> Addition test in Kai-to-Oji blended shochu shochu Samples were prepared in the same manner as in Example 5, the results of measuring the higher fatty acid ester concentration are shown in Table 6, and the results of the sensory evaluation test are shown in Table 7.

  According to the present invention, it has an excellent flavor, has a sharpness derived from continuous distilled liquor, has no irritation of alcohol, and can efficiently produce a target liquor quality product. Mixed spirits can be provided.

Claims (4)

Containing ethyl palmitate and further containing at least one component selected from the group consisting of ethyl linolenate, ethyl oleate and ethyl stearate;
A blended distilled liquor having a higher fatty acid ester concentration of 0.1 ppm or more and an ethyl palmitate concentration of 0.03 ppm or more.   The mixed distilled liquor according to claim 1, comprising ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate.   The mixed distilled liquor according to claim 1 or 2, wherein the mixed distilled liquor is barley shochu and the concentration of ethyl palmitate is 0.04 ppm or more.   The mixed distilled liquor according to claim 1 or 2, wherein the mixed distilled liquor is shochu shochu, and the concentration of ethyl palmitate is 0.3 ppm or more.