JP6691826B2 - Distilled spirits - Google Patents

Description

  The present invention relates to spirits. The present invention also relates to a mixed shochu, a mellowness improver and an oil odor improver for distilled liquors, a method for improving the mellowness and oil odor of distilled liquors, and an astringency improver and an astringency improver for mixed shochu.

  Distilled liquor is produced by distilling alcohol-containing substances such as brewed liquor as a raw material. And the taste and flavor are very important in determining the quality of distilled spirits. So far, various techniques have been disclosed for improving the taste and flavor in the production of distilled liquor. For example, in Patent Document 1, at least one component selected from the group consisting of ethyl palmitate, ethyl linolenate, ethyl oleate, and ethyl stearate is contained, and the total concentration of these components is 0.1 ppm or more. A mixed liquor is disclosed.

  Further, Patent Document 2 is a barley shochu in which a single-distilled shochu distilled by a single-distiller and a continuous-distilled shochu distilled by a continuous-distiller are mixed, and the concentration of 1-butanol is 0.015 to 0. Disclosed is shochu, which is characterized by having a concentration of 120 ppm.

JP 2012-249587 A JP, 2005-139399, A JP, 2008-43348, A

  An object of the present invention is to provide distilled spirits having improved mellowness and oily odor among flavors and flavors. Another object of the present invention is to provide an improving agent and a method for improving the mellowness and odor of distilled alcoholic beverages.

  The present invention provides distilled alcoholic beverages using a barley raw material lacking lipoxygenase-1 as at least a part of the raw material.

  Since the distilled liquor according to the present invention uses the lipoxygenase-1 deficient barley raw material as at least a part of the raw material, mellowness and oily odor are improved.

  The distilled liquor according to the present invention may be shochu or single-distilled shochu. When the distilled liquor is shochu or single-distilled shochu, the effects of improving mellowness and oily odor are more remarkably exhibited.

  The present invention also provides a mixed shochu containing the shochu or the single-distilled shochu described above.

  The mixed shochu according to the present invention contains shochu or single-distilled shochu using a lipoxygenase-1 deficient barley raw material as at least a part of the raw material, so that the mellowness and the oily odor are improved, and the astringency is also improved. Has been done.

  The mixed shochu is preferably Kotsu mixed shochu. Thereby, the effects of improving the mellowness, oily odor and astringency of the mixed shochu are more remarkably exhibited.

  The present invention also provides a mellowness improver and an oily odor improver for distilled alcoholic beverages, which comprises a barley raw material lacking lipoxygenase-1 as an active ingredient.

  Since the above improving agent uses a barley raw material lacking lipoxygenase-1 as an active ingredient, it can improve the mellowness of distilled spirits and reduce the oily odor of distilled spirits.

  The present invention also provides a method for improving the mellowness and odor of distilled alcoholic beverages, which comprises using a barley material lacking lipoxygenase-1 as a barley material.

  Since the improvement method of the present invention uses a barley raw material containing lipoxygenase-1 as a barley raw material, it is possible to improve the mellowness of distilled spirits and to reduce the oily odor of distilled spirits.

  The present invention further provides an astringent taste improving agent for mixed shochu, which comprises a barley raw material lacking lipoxygenase-1 as an active ingredient.

  The present invention further provides a method for improving the astringency of mixed shochu, which comprises using a barley material lacking lipoxygenase-1 as a barley material.

  Since the astringency-improving agent and the astringency-improving method of the present invention use the barley raw material lacking lipoxygenase-1, the astringency of mixed shochu can be reduced.

  According to the present invention, it is possible to provide distilled alcoholic beverages having improved mellowness and oily odor. Further, according to the present invention, it is possible to provide an improving agent and a method for improving the mellowness and odor of distilled alcoholic beverages.

  Further, according to the present invention, it is possible to provide a mixed shochu having improved mellowness, oily odor and astringency. Further, according to the present invention, it is possible to provide an astringency improving agent and an astringency improving method for mixed shochu.

  Hereinafter, modes for carrying out the present invention will be described in detail. The present invention is not limited to the embodiments below.

[Distilled alcoholic beverages]
In the present specification, distilled liquors include distilled liquors and liquors made from distilled liquor and sugars and other articles (including liquors) as raw materials. As used herein, distilled spirits include shochu, whiskey, brandy, raw alcohol and spirits. In the present specification, liqueurs are included in liquors made from distilled liquor, sugars and other products (including liquors) as raw materials. Further, in the present specification, alcohol means ethanol unless otherwise specified.

  Shochu includes single-distilled shochu and continuous-distilled shochu, and mixed shochu in which single-distilled shochu and continuous-distilled shochu are mixed.

  In the present specification, "single-distilled shochu" is synonymous with "single-distilled shochu" defined in the Liquor Tax Law (Law No. 45 of June 24, 2007). In the present specification, the single-distilled shochu may also be referred to as Otsuka shochu. Single-distilled shochu has a unique flavor derived from the raw materials.

  In the present specification, "continuous distillation shochu" is synonymous with "continuous distillation shochu" defined in the Liquor Tax Law (Law No. 45 of June 24, 2007). In the present specification, continuous distillation shochu may be referred to as "class A shochu". Compared with the single-distilled shochu, the continuous-distilled shochu has a less unique flavor, but since it is produced using a continuous distiller, it is suitable for mass production, and is therefore relatively inexpensive.

In the present specification, “mixed shochu” is a mixture of single-distilled shochu and continuous-distilled shochu. Admixed shochu is also a concept included in “single distillation shochu” or “continuous distillation shochu”. The admixing ratio of the single-distilled shochu in the admixed shochu is not particularly limited, and may be more than 0% and less than 100%. Further, in the present specification, a mixed shochu in which the mixing ratio of the single-distilled shochu is more than 0% and less than 50% is particularly referred to as "Kotsu mixed admixture shochu", and the mixing ratio of the single-distilled shochu is 50% or more and less than 100%. Blended shochu is particularly called "Otoko blended shochu."
The “mixing ratio of single-distilled shochu” is the ratio of the alcohol amount of single-distilled shochu to the total alcohol amount of the mixed shochu.

  In the present specification, "whiskey", "brandy", "alcohol for raw materials" and "spirits" mean "whiskey" defined in the Liquor Tax Law (Law No. 45 of June 24, 2007). , "Brandy", "raw material alcohol" and "spirits", respectively.

  In this specification, "liqueur" is synonymous with "liqueur" defined in the Liquor Tax Law (Law No. 45 of June 24, 1995), except that it is based on distilled liquor. is there.

  Distilled alcoholic beverages in the present embodiment are distilled alcoholic beverages using a lipoxygenase-1 (hereinafter, also referred to as “LOX-1”)-deficient barley raw material as at least a part of the raw material. Since the distilled alcoholic beverages in the present embodiment use the LOX-1 deficient barley raw material as at least a part of the raw material, the mellowness and the oily odor are improved.

  LOX-1, which is an enzyme contained in barley, is known to oxidize linoleic acid to produce 9-hydroperoxyoctadecadienoic acid in the process of producing a beverage containing a barley raw material as a raw material.

  The distilled liquor in the present embodiment may be one that uses LOX-1 deficient barley raw material as at least a part of the raw material. Further, in the distilled spirits in the present embodiment, it is preferable that a part or the whole of the barley raw material is the LOX-1 deficient barley raw material. Here, the barley raw material includes barley or a processed barley product. Examples of processed barley products include barley extract, malt, wort, and malt extract.

  As the barley raw material, a barley raw material other than the LOX-1 deficient barley raw material, that is, a barley raw material in which LOX-1 is not deleted may be used. As the barley raw material other than the LOX-1-deficient barley raw material, any one suitable for the production of distilled alcoholic beverages can be used. The ratio of the LOX-1 deficient barley raw material in the whole barley raw material is preferably 20% or more, more preferably 30% or more, further preferably 50% or more, and 75% or more. It is even more preferable to be present, and it is particularly preferable to be 85 to 95%. The proportion of LOX-1 deficient barley material in the total barley material used may be, for example, 20-100%, 20-95%, 30-95%, 50-95%, 75-95%. Further, all (100%) of the barley raw material may be LOX-1 deficient barley raw material.

  In the present specification, the LOX-1 deficient barley raw material is a barley raw material lacking LOX-1. As used herein, LOX-1 deficient means that LOX-1 protein is not substantially present, or LOX-1 protein is present but LOX-1 activity is not substantially present. Say that. The LOX-1 deficient barley raw material can be selected by measuring and confirming the expression level of LOX-1 protein or LOX-1 activity, for example. The LOX-1 deficient barley raw material only needs to have LOX-1 deficient in the barley raw material itself when used in the production of distilled alcoholic beverages.

  As the LOX-1 deficient barley raw material, for example, barley lacking LOX-1 (hereinafter also referred to as “LOX-1 deficient barley”) is used as barley in the known method for producing a barley raw material. Can be obtained by In this case, the LOX-1 deficient barley raw material can be obtained simply by replacing the barley with the LOX-1 deficient barley, which is convenient.

  LOX-1 deficient barley can be selected by, for example, measuring and confirming the expression level of LOX-1 protein or LOX-1 activity. In addition, barley having a barley LOX-1 mutant gene described below may be used as the LOX-1 deficient barley.

The LOX-1 activity of barley can be confirmed, for example, by measuring the oxidative activity of crude enzyme solution extracted from barley seeds or malt with respect to linoleic acid. Specifically, for example, it can be measured by the following method.
One mature barley seed is crushed, and extracted by shaking with 500 μL of an extraction buffer (0.1 M sodium acetate buffer (pH 5.5)) at 4 ° C. for 30 minutes. The obtained extract is centrifuged at 15000 rpm for 10 minutes, and the supernatant is obtained as a crude enzyme solution. Next, 5 μL of substrate solution (40 mM linoleic acid, 1.0% (W / V) Tween20 aqueous solution) and 85 μL of extraction buffer were added to 10 μL of the crude enzyme solution, mixed, and then reacted at 24 ° C. for 5 minutes. The reaction is stopped by adding 100 μL of a reaction stop solution (80 mM 2,6-di-t-butyl-p-cresol methanol solution) and mixing. The reaction solution is allowed to stand at −20 ° C. for 30 minutes and then centrifuged at 3000 rpm for 20 minutes to obtain a supernatant. To 20 μL of the obtained supernatant, 200 μL of a coloring solution (4 mM 2,6-di-t-butyl-p-cresol, 25 mM sulfuric acid, 0.25 mM ammonium iron (II) sulfate hexahydrate, 100 mM xylenol orange, 90% methanol) was added. Aqueous solution) is added and the mixture is allowed to stand for 30 minutes, and then the absorbance at a wavelength of 550 nm is measured. As a negative control, a crude enzyme solution was heat-treated at 100 ° C. for 5 minutes and LOX-1 was inactivated, and a similar reaction was used. As a positive control, a crude enzyme solution of barley variety Kendall seeds was used. ..

The expression level of barley LOX-1 protein can be examined by Western blotting using, for example, an anti-LOX-1 antibody. Specifically, for example, the following method can be used.
3 μg of total soluble protein extracted from barley with 0.1 M sodium acetate buffer (pH 5.5) is fractionated by SDS polyacrylamide gel electrophoresis (SDS-PAGE) and then blotted on a PVDF membrane (Millipore). After washing this membrane with TTBS (20 mM Tris-HCl (pH 7.5), 0.15 M sodium chloride, 0.05% (w / v) Tween 20, 0.05% (w / v) sodium azide)), React with the LOX-1 antibody solution (1000-fold dilution / TTBS) for 30 minutes. The membrane is washed with TTBS three times for 5 minutes and then reacted with an alkaline phosphatase-labeled goat anti-rabbit IgG antibody solution (Santa Cruz, 1000-fold diluted TTBS solution) for 30 minutes. The membrane was washed with TTBS for 5 minutes x 2 times, and further washed with AP9.5 (10 mM Tris-HCl (pH 9.5), 0.1 M sodium chloride, 5 mM magnesium chloride) for 5 minutes x 1 time, Color is developed by reacting with an alkaline phosphatase substrate solution (1 mg / ml nitroblue tetrazolium, 0.5 mg / ml BCIP, AP9.5 solution). Thereby, the expression level can be compared by the strength of the band with respect to the target.

  LOX-1 deficient barley is, for example, barley having a barley LOX-1 mutated gene in which guanine in the splicing donor site (5′-GT-3 ′) of barley LOX-1 gene fifth intron is mutated to adenine. is there. The mutant gene is characterized in that the 60th base G of the 5th intron of the LOX-1 gene is replaced with A as compared with the known LOX-1 gene (SEQ ID NO: 1) (SEQ ID NO: 2). .. Since the 60th to 61st positions of the 5th intron of the LOX-1 gene are splicing donor sites (5′-GT-3 ′), the substitution of this base causes LOX-1 to have abnormal splicing and to be active LOX-1. Cannot be expressed. In the sequence listing, SEQ ID NO: 1 is the nucleotide sequence of the known fifth intron region of the LOX-1 gene, and SEQ ID NO: 2 is a portion corresponding to the fifth intron region of the LOX-1 gene of the LOX-1 mutant gene. The base sequence of is shown. The above LOX-1 activity measuring method, LOX-1 protein expression level measuring method, barley LOX-1 deficient barley having a LOX-1 mutant gene, LOX-1 deficient barley selection method, etc. are described in detail in Patent Document 3. Have been described.

  As described above, LOX-1 deficient barley has a characteristic that it does not express LOX-1 protein or has substantially no LOX-1 activity, and is a normal barley variety suitable for the production of spirits. And the characteristics of barley varieties suitable for breeding are preferable. LOX-1 deficient barley having a desired characteristic can be obtained by, for example, crossing LOX-1 deficient barley having a LOX-1 mutant gene with a cultivar having the characteristic.

  Distilled alcoholic beverages in the present embodiment can be produced by a method similar to a known method, except that the lipoxygenase-1 deficient barley raw material is used as at least a part of the raw material. That is, the distilled alcoholic beverage according to the present embodiment can be obtained by replacing part or all of the barley raw material used in the production of known distilled alcoholic beverages with the lipoxygenase-1 deficient barley raw material. The barley raw material lacking lipoxygenase-1 can be used for the production of distilled alcoholic beverages without any special treatment in the same manner as a normal barley raw material. Therefore, for example, it is not necessary to perform fine control of fermentation conditions or the like or adjustment of trace components in the beverage.

  Fermentation raw materials other than the barley raw material may be used for the production of distilled spirits. Examples of fermentation raw materials other than barley raw materials include rice, sweet potato, potato, brown sugar, buckwheat, and chestnut. Further, the distilled spirits may contain an antioxidant, a coloring agent, carbon dioxide gas and the like as other auxiliary materials.

  Distilled alcoholic beverages may be provided in a container. Known containers used for alcoholic beverages can be used as the container, and examples thereof include plastic containers such as cans, bottles, and PET bottles, paper containers, pouch containers, and the like.

[Mixed shochu]
The distilled spirits in the present embodiment may be mixed shochu. Since the mixed shochu in the present embodiment uses the LOX-1 deficient barley raw material as at least a part of the raw material, in addition to improving the mellowness and oily odor, the astringency is further improved.

  The mixed shochu in the present embodiment is a mixture of single-distilled shochu and continuous-distilled shochu, and at least one of the single-distilled shochu and the continuous-distilled shochu is at least a part of the LOX-1 deficient barley raw material. However, the single-distilled shochu preferably uses the LOX-1 deficient barley raw material as at least a part of the raw material because the effect of the present invention is more remarkably exhibited.

  Regarding the admixed shochu in the present embodiment, the admixing ratio of the single-type distilled shochu is not particularly limited. Since the mixed shochu in the present embodiment more remarkably exhibits the effect of the present invention, the mixed proportion of the single-distilled shochu is preferably 5% or more and less than 95%, and preferably 5% or more and less than 50%. It is more preferably 5% or more and 25% or less, still more preferably 10% or more and 25% or less, still more preferably 10% or more and 20% or less.

[Moldiness improver for liquor and oil odor improver]
The present invention can also be regarded as a mellowness improver or an oily odor improver for distilled alcoholic beverages containing a barley raw material lacking lipoxygenase-1 as an active ingredient. The improving agent in the present embodiment can improve the mellowness of distilled spirits and reduce the oily odor by including the barley raw material lacking LOX-1 as an active ingredient.

  The improver in the present embodiment can improve the mellowness and oily odor of the obtained distilled liquor by replacing part or all of the barley raw material with the improver in the present embodiment during the production of distilled liquor. ..

[Method for improving mellowness of distilled spirits and method for improving oily smell]
The present invention can also be regarded as a method for improving the mellowness and astringency of distilled alcoholic beverages, which comprises using a LOX-1 deficient barley material as a barley material. The improvement method in the present embodiment, in the manufacturing process of distilled alcoholic beverages, part or all of the barley raw material is a LOX-1 deficient barley raw material, which can improve the mellowness of the distilled alcoholic beverage obtained, and The oily odor can be reduced.

[Mixed shochu astringency improver]
The present invention can also be regarded as an astringency-improving agent for mixed shochu, which contains a LOX-1 deficient barley raw material as an active ingredient. The ameliorating agent in the present embodiment can reduce the astringency of mixed shochu by including a barley raw material lacking LOX-1 as an active ingredient.

  The improving agent in the present embodiment can improve the astringency of the resulting mixed shochu by substituting a part or all of the barley raw material with the improving agent in the present embodiment during the production of the mixed shochu. The improving agent in the present embodiment is preferably used as a part or the whole of the barley raw material for single-distilled shochu.

[Method for improving the astringency of mixed shochu]
The present invention can also be regarded as a method for improving the astringency of mixed shochu, which comprises using a LOX-1 deficient barley material as a barley material. The improvement method in the present embodiment can reduce the astringency of the obtained mixed shochu because a part or all of the barley raw material is a LOX-1 deficient barley material in the mixed shochu manufacturing process.

  The improvement method in the present embodiment preferably includes using a LOX-1 deficient barley raw material as the barley raw material for single-distilled shochu.

Hereinafter, the present invention will be described more specifically based on Examples. However, the present invention is not limited to the following examples.

[Test Example 1: Production and evaluation of shochu shochu]
(Example 1: Manufacture of shochu shochu)
0.32 kg of LOX-1 deficient barley and 1.3 L of warm water were mixed to make a total amount of about 1.6 L, and the temperature was adjusted to 60 ° C. At 60 ° C., 0.3 g of Kokugen SD-TC3 (manufactured by Amano Enzyme Co., Ltd.) and 0.06 g of Sumiteam AC (manufactured by Shin Nihon Kagaku Kogyo Co., Ltd.) were added to the obtained mixed solution, while stirring was added periodically. Incubated for 2 hours. Then, the obtained liquid was autoclaved at 105 ° C. for 30 minutes. After allowing to cool to 70 ° C., 0.06 g of Sumizyme AC and 0.08 g of Sumiteam SG (manufactured by Shin Nippon Chemical Industry Co., Ltd.) were added to the obtained liquid, and the mixture was allowed to stand at room temperature for 1 hour. Then, after cooling to 50 ° C., 0.08 g of Sumiteam AC, 0.12 g of Sumiteam SG, and 0.08 g of Sumiteam LP50D (manufactured by Shin Nippon Chemical Industry Co., Ltd.) were added, and the mixture was allowed to stand at room temperature for 1 hour, then at 25 ° C. Until ice-cooled. To the obtained liquid, 30 mL of water at 40 ° C. was added to 1 g of dried yeast for shochu, No. 2 (manufactured by Japan Brewing Association), and the mixture was allowed to stand for 10 minutes to reconstitute and then added to obtain moromi. .. The obtained moromi was distilled under atmospheric pressure using a mantle heater after 6 to 7 days. Water was added to the distillate to make the alcohol content 25.4%, and the shochu shochu of Example 1 was obtained.

(Comparative Example 1: Production of Otsuna Shochu)
As a control, shochu was produced in the same manner as in Example 1 except that barley that did not lack LOX-1 was used in place of LOX-1-deficient barley to obtain Otsuka shochu of Comparative Example 1. It was

(Evaluation of Otsuna Shochu)
Regarding the mellowness, the oily odor, the astringency, and the comprehensive evaluation of the shochu shochu of Example 1 and Comparative Example 1, five trained panels performed sensory evaluation on a scale of 1 to 5. Table 1 shows the average value of the scores by the panel of 5 persons and typical evaluation comments. The mellowness indicates that the higher the score, the more mellow. As for the oily odor, the higher the rating, the less the oily odor. Astringency indicates that the higher the score, the less astringent. The comprehensive evaluation indicates that the higher the score, the more suitable as a beverage.

  Otsuka shochu of Example 1 using LOX-1 deficient barley has improved mellowness and reduced oily odor compared to Otsuka shochu of Comparative Example 1, and is suitable as a beverage. there were.

[Test Example 2: Production and evaluation of shochu mixed with Kotsu]
(Single-distilled shochu)
As the single-type distilled shochu, the Otsuka shochu of Example 1 or the Otsuka shochu of Comparative Example 1 was used.

(Continuous distillation shochu)
As the continuous distillation shochu, a product manufactured by Sapporo Breweries Ltd. Gunma Factory (alcohol content: 25.4%, main raw material: molasses, continuous distillation) was used.

(Examples 2 to 5: Production of Shochu mixed with shochu)
The Otsuka shochu of Example 1 was used as the single-type distilled shochu, and the Shochu mixed Shochu of Examples 2 to 5 was produced by mixing with the continuous distilled shochu at a predetermined ratio.
The mixing ratio of the single-distilled shochu is the ratio of the alcohol of the single-distilled shochu to the total alcohol amount of the Kotsu-mixed shochu. Therefore, for example, when preparing a mixed shochu having a mixing ratio of the single-distilled shochu of 15%, the liquid of the single-distilled shochu (alcohol content: 25.4%) and the continuous distilling shochu (alcohol content: 25.4%) are prepared. The amounts were mixed such that the ratio was 15:85.

(Comparative Examples 2 to 5: Production of Koto mixed admixture shochu)
The Otsuka shochu of Comparative Example 1 was used as the single-type distilled shochu, and mixed with the continuous distilled shochu at a predetermined ratio to produce the Kotsu Omi-mixed shochu of Comparative Examples 2-5.

(Evaluation of Shochu mixed shochu)
The mellowness, the oily odor, the astringency and the comprehensive evaluation of the shochu mixed with shochu of Examples 2 to 5 and Comparative Examples 2 to 5 were evaluated in the same manner as in Test Example 1. It should be noted that the Koto-mixed shochu in which the mixing ratio of the single-distilled shochu was 15% was evaluated by a trained panel of 5 people, and the other Koto-mixed shochu was evaluated by a trained panel of 4 people. Table 2 shows the average value of the scores by a panel of 4 or 5 people and typical evaluation comments.

  In the Koto admixed shochu of Examples 2 to 5 using LOX-1 deficient barley, the mellowness was improved and the oily odor was reduced as compared with the Koto admixed shochu of Comparative Examples 2 to 5, and as a beverage. It was suitable. Furthermore, in addition to these effects, the Kotsu admixed shochu of Examples 2-5 also reduced the astringency as compared with the Kotsu admixed shochu of Comparative Examples 2-5. In particular, the Koto admixed shochus of Examples 3 to 5, in which the mixing ratio of the single-distilled shochu using LOX-1 deficient barley was 10, 15 and 20%, were significantly improved in mellowness, oily odor and astringency. ..

Claims (12)

  Distilled alcoholic beverages using a barley raw material lacking lipoxygenase-1 as at least a part of the raw material.   The distilled liquor according to claim 1, which is shochu.   The distilled alcoholic beverage according to claim 1, which is single-distilled shochu.   Mixed shochu containing the distilled liquor according to claim 2 or 3.   The mixed shochu according to claim 4, wherein the mixed shochu is Kotsu.   A mellowness improving agent for distilled alcoholic beverages, comprising a barley raw material lacking lipoxygenase-1 as an active ingredient.   An oil odor improver for distilled alcoholic beverages, which comprises a barley raw material lacking lipoxygenase-1 as an active ingredient.   A method for improving the mellowness of distilled alcoholic beverages, which comprises using a barley material lacking lipoxygenase-1 as a barley material.   A method for improving an oily odor of distilled alcoholic beverages, which comprises using a barley raw material lacking lipoxygenase-1 as a raw material for barley.   An astringency improving agent for mixed shochu, which comprises a barley raw material lacking lipoxygenase-1 as an active ingredient.   A method for improving the astringency of mixed shochu, which comprises using a barley material lacking lipoxygenase-1 as a barley material. The astringency improvement method according to claim 11, comprising using a lipoxygenase-1 deficient barley raw material as the barley raw material for single-distilled shochu.