JP6929628B2 - Shochu with a gorgeous aroma and sweet flavor - Google Patents

Description

The present invention relates to shochu having a high palatability, and more specifically to shochu having a gorgeous aroma and a sweet flavor.

Conventionally, the development of shochu having a high-quality scent has been promoted, and as a part of the development, the development focusing on the content of monoterpene alcohol has been carried out. For example, Japanese Patent Application Laid-Open No. 2002-17334 (Patent Document 1) describes that the content of monoterpene alcohol is increased in highly aromatic shochu.

However, when only monoterpene alcohol was increased, the liquor quality became sensually monotonous, and the spiciness derived from monoterpene alcohol became stronger, so that the obtained shochu had a low palatability.

Japanese Unexamined Patent Publication No. 2002-17334

The present inventor has found that by adjusting the contents of monoterpene alcohol, β-damascenone and rose oxide in shochu, shochu having a gorgeous aroma and sweet flavor can be obtained. The present invention is based on this finding.

Therefore, an object of the present invention is to provide a highly palatable shochu and a method for producing the same.

The present invention includes the following inventions.
(1) Monoterpene alcohol content of monoterpene alcohol is 20 degrees (% (v / v)) in shochu containing at least monoterpene alcohol, β-damasenone and rose oxide. A terpene having 800 ppb or more, a β-damasenone content of 32 ppb or more, and a rose oxide content of 8 ppb or more.
(2) When the monoterpene alcohol contains at least linalool and β-citronellol and the alcohol content is 20 degrees (% (v / v)), the content of linalool is 480 to 800 ppb and β. The shochu according to (1) above, wherein the content of citronellol is 120 to 240 ppb.
(3) In the method for producing shochu, the content of monoterpene alcohol in shochu is 800 ppb or more and β-damasenone as the content when the alcohol content is 20 degrees (% (v / v)). A method comprising a step of adjusting the concentration of these components so that the content of rose oxide is 32 ppb or more and the content of rose oxide is 8 ppb or more.
(4) When the alcohol content is 20 degrees (% (v / v)), the content of linalool in the shochu is 480 to 800 ppb, and the content of β-citronellol is 120 to 240 ppb. The method according to (3) above, further comprising a step of adjusting the concentration of these components.
(5) The method for producing the shochu according to (1) or (2) above, in which (a) a step of preparing orange varieties of potatoes as raw material potatoes, (b) brown rice as a raw material, and black aspergillus. A method comprising a koji-making step of growing Jiuqu, and a fermentation step of (c) fermenting with wine yeast using the raw potatoes of step (a) and the brown rice black koji obtained in step (b).
(6) The method according to (5) above, wherein the orange-based potato is Hamakomachi, Tamakane, or a combination thereof.
(7) A method of imparting a gorgeous aroma and sweet flavor to shochu, and the content of monoterpene alcohol in the shochu is the content when the alcohol content is 20 degrees (% (v / v)). A method comprising the step of adjusting the concentration of these components so that the content of β-damasenone is 800 ppb or more, the content of β-damasenone is 32 ppb or more, and the content of rose oxide is 8 ppb or more.
(8) When the alcohol content is 20 degrees (% (v / v)), the content of linalool in the shochu is 480 to 800 ppb, and the content of β-citronellol is 120 to 240 ppb. The method according to (7) above, further comprising a step of adjusting the concentration of these components.

According to the present invention, a highly palatable shochu, more specifically, a shochu having a gorgeous aroma and a sweet flavor is provided. In particular, the shochu of the present invention is advantageous in that it does not feel the spiciness derived from monoterpene alcohol even though it contains a large amount of monoterpene alcohol.

Specific description of the invention

In the present invention, "shochu" is a kind of distilled liquor, and its raw material and manufacturing method are defined in the Liquor Tax Law. Various types of shochu are known depending on the fermentation raw material, and specific examples thereof include rice shochu, barley shochu, sweet potato shochu, brown sugar shochu, buckwheat shochu, chestnut shochu, potato shochu, and awamori.

In the present invention, the unit "ppb" means the weight of a component contained in a solution of a certain volume, and is synonymous with "μg / L".

The shochu of the present invention is characterized by containing monoterpene alcohol, β-damascenone and rose oxide in a predetermined content.

The content of monoterpene alcohol in the shochu of the present invention is 800 ppb or more as the content when the alcohol content is 20 degrees (% (v / v)). The upper limit of the content of monoterpene alcohol does not need to be set in particular, but from the viewpoint of palatability, it can be set to, for example, 5000 ppb. The content of β-damascenone in the shochu of the present invention is 32 ppb or more as the content when the alcohol content is 20 degrees (% (v / v)). The upper limit of the content of β-damascenone does not need to be set in particular, but from the viewpoint of palatability, it can be, for example, 180 ppb. The content of rose oxide in the shochu of the present invention is 8 ppb or more, preferably 9 ppb or more, as the content when the alcohol content is 20 degrees (% (v / v)). The upper limit of the content of rose oxide does not need to be set in particular, but from the viewpoint of palatability, it can be set to, for example, 45 ppb.

The above-mentioned content of monoterpene alcohol means the total amount (total amount) of monoterpene alcohol contained in shochu, and preferably means the total amount of linalool, β-citronellol and geraniol.

According to a preferred embodiment of the present invention, the shochu of the present invention contains at least linalool and β-citronellol as monoterpene alcohols. The content of linalool in this embodiment is 480 to 800 ppb, preferably 480 to 770 ppb, as the content when the alcohol content is 20 degrees (% (v / v)). The content of β-citronellol in this embodiment is 120 to 240 ppb, preferably 120 to 170 ppb, as the content when the alcohol content is 20 degrees (% (v / v)).

The content of each of the above components is the content when the alcohol content of the shochu of the present invention is 20 degrees (% (v / v)). Generally, shochu is produced by diluting undiluted sake with water (diluted with water) to the desired alcohol concentration. That is, the content of each of the above components is the content when the raw liquor is divided into water until the alcohol content reaches 20 degrees (% (v / v)) in the production of the shochu of the present invention. Therefore, the above-mentioned numerical value of the content differs depending on the alcohol content of the shochu. For example, the numerical value in the alcohol content of 25 degree alcohol may be 25/20 times the numerical value of the content shown in the above-mentioned alcohol content 20% alcohol content.

The contents of monoterpene alcohols such as linalool, β-citronellol and geraniol, β-damasenone and rose oxide can be measured by gas chromatography with mass spectrometer (GC / MS). This measurement can be performed, for example, by adding a predetermined amount of an internal standard substance (cyclohexanol or the like) to the shochu to be measured and subjecting it to GC / MS analysis as a measurement sample. For more accurate measurements, it is desirable to use a calibration curve prepared with samples of several known concentrations for each component. The GC / MS analysis conditions can follow, for example, the conditions described in the examples below.

The alcohol content (concentration) of the shochu of the present invention is not particularly limited, but is, for example, a power generally recognized as the alcohol content of the shochu, preferably 13 to 36 degrees (% (v / v)). )), More preferably 20 to 25 degrees (% (v / v)).

The shochu of the present invention can be produced by adjusting the contents of monoterpene alcohol, β-damascenone and rose oxide in the shochu to the above concentrations. Further, according to a preferred embodiment of the present invention, the contents of linalool and β-citronellol in the shochu are adjusted to the above concentrations. The concentration of these components may be adjusted by adding these components, or by blending a raw material containing these components, or by increasing or decreasing the blending amount thereof. Furthermore, the concentration of these components can be adjusted by utilizing the function of a microorganism such as yeast that can produce at least one of these components.

The acquisition source of the above-mentioned components is not particularly limited, and commercially available products, synthetic products, or products isolated and purified from natural products may be used.

The shochu of the present invention can be produced by using potatoes, preferably orange-based potatoes, as a fermentation raw material. That is, the shochu of the present invention is, for example, sweet potato shochu, and preferably an orange-based sweet potato shochu. Orange varieties of potatoes are widely known in the art, and any varieties can be used. Examples of such varieties include Hama Komachi, Tama Akane, Jay Red, Sunnylet, Beni Hayato, Aya Komachi, Kyushu 243 and the like, and it is particularly preferable to use Hama Komachi and Tama Akane.

The shochu of the present invention can be produced by using black jiuqu, preferably brown rice black jiuqu, as the jiuqu. Brown rice black jiuqu can be appropriately produced by those skilled in the art.

The shochu of the present invention can be produced by using wine yeast as the yeast used in the fermentation step. The wine yeast may be any yeast used in the fermentation process in the wine production process, and the type thereof is not particularly limited. Further, as the wine yeast, it is advantageous to use a wine yeast capable of producing at least one of monoterpene alcohol (linalool, β-citronellol, etc.), β-damascenone and rose oxide at a high concentration. Such wine yeasts are well known in the art and can be easily identified by testing the ability of the wine yeasts to produce these components. According to one embodiment of the present invention, in the production of the shochu of the present invention, wine yeast capable of producing β-citronellol at a high concentration is used.

According to a preferred embodiment of the present invention, a method for producing the shochu of the present invention is provided, in which the method is (a) a step of preparing orange-based potatoes as raw material potatoes, and (b) using brown rice as a raw material. It includes a koji making step for growing black aspergillus, and a fermentation step of fermenting with wine yeast using the raw potatoes of (c) step (a) and the brown rice black koji obtained by step (b). The orange varieties of potato, brown rice black jiuqu and wine yeast are as described above.

The shochu of the present invention can be produced according to a standard method except for the above-mentioned points. Such methods typically include a koji making step, a primary charge, a secondary charge, and optionally a tertiary charge (a step of adding fermentation raw materials and water and repeating the secondary charge), distillation, storage and storage. The steps of aging and water splitting are included in this order.

According to another aspect of the present invention, a method for imparting a gorgeous aroma and a sweet flavor to shochu is provided, in which the alcohol content is 20 degrees (% (v / v)). The concentration of these components is adjusted so that the content of monoterpene alcohol in the shochu is 800 ppb or more, the content of β-damasenone is 32 ppb or more, and the content of rose oxide is 8 ppb or more. It includes a step of adjusting. According to a preferred embodiment of the present invention, in this method, the content of linalool in the shochu is 480 to 800 ppb as the content when the alcohol content is 20 degrees (% (v / v)), and β. It further comprises the step of adjusting the concentration of these components so that the citronellol content is 120-240 ppb.

The present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples.

Example 1: Production and evaluation of shochu In this example, a shochu sample was produced, and the sensory evaluation and component analysis were performed on the shochu sample.

1. 1. Production of Brown Rice Black Jiuqu The brown rice black jiuqu used for the production of shochu samples was produced as follows. First, after washing the brown rice with water, the water content (moisture content) was adjusted so that the weight of the brown rice was 1.3 times the original weight. Steamed rice was prepared using the obtained brown rice, and black koji seed koji (Kawauchi Gold: manufactured by Genichiro Kawauchi Shoten Co., Ltd.) was sprayed on the steamed rice in an amount specified by the manufacturer. Then, the Jiuqu was made with a Jiuqu machine by the standard method used for the production of Shochu Jiuqu. Specifically, the conditions for producing Jiuqu were 36 ° C./90% humidity for 17 hours, then 38 ° C./90% humidity for 7 hours, and then 33 ° C./60% humidity for 17 hours. When the acidity of the obtained Jiuqu was measured according to the analysis method prescribed by the National Tax Agency, it was a healthy Jiuqu in the range of 5.0 to 6.0.

2. Raw potatoes As raw potatoes, orange varieties Hamakomachi and Tamakane were used separately. Hamakomachi was mainly cultivated for about 210 days. These healthy raw potatoes were washed, trimmed, steamed and stored frozen by the standard method used in the production of shochu, and the obtained frozen potatoes were steamed, thawed and loosened.

3. 3. As a result of comparative selection of the amount of yeast β-citronellol produced, MAURIVIN AWRI796 (dried yeast: manufactured by AB Mauri), which is a commercially available wine yeast, was purchased and used.

4. Preparation Mixing and Fermentation Period Using the above-mentioned brown rice black koji, raw potatoes and yeast, pre-culture, primary preparation, secondary preparation and tertiary preparation were carried out as shown in Table 1 below. Here, the raw materials shown in each step and their amounts are additionally added at the time of transition to each step.

5. Distillation After the fermentation in 4 above was completed, the obtained mash was subjected to atmospheric distillation. The alcohol concentration of the distillate was monitored, and the distillate was collected from the start of distillation until the alcohol concentration decreased to 10%.

6. Filtration storage The obtained raw liquor was subjected to chill filtration at 10 ° C. or lower and then stored in a tank. After 6 months of storage (aging), the obtained shochu sample was used for evaluation.

7. Component analysis evaluation (1) Terpenes analysis The concentrations of linalool, β-citronellol, β-damascenone and geraniol in the shochu sample were quantified as follows.

(i) Standard concentration sample (for preparing calibration curve)
A calibration curve was prepared by preparing a sample having the following concentration of alcohol at 20 degrees.

(ii) Measurement sample After dividing the alcohol concentration of each shochu sample to 20 ° C, the internal standard substance was adjusted to contain the same concentration (400 ppb) as the standard concentration sample, and filled in a 2 ml vial to prepare a measurement sample. ..

(iii) Conditions for GC / MS (SIM) measurement Equipment: Agilent 6890 (GC) 5973 (MS) 7683B (Injector);
Column used: BP20 50m 0.22mmID, 0.25μm Layer;
Injection port: 240 ° C;
Split ratio: 10: 1;
Column flow: 1.1 ml / min He;
Injection: 2 μL / 1.5 mL;
Solvent cut 7min;
Temperature rise setting: [2 min at 40 ° C]-[heat temperature at 8 ° C / min]-[0 min at 170 ° C]-[heat temperature at 4 ° C / min]-[0 min at 200 ° C]-[8 ° C / min Heat up with]-[5 min at 260 ° C];
Transfer line: 250 ° C;
Quadrupole (MS): 150 ° C;
1 cycle: about 40 min.

(iv) Calculation of component content First, using a sample for creating a calibration curve, create a calibration curve using the value obtained by dividing the abundance (height) of each component by the internal standard abundance (height). bottom. Next, the content of each component was calculated by substituting the same numerical values of the test sample into the prepared calibration curve.

(2) Rose oxide analysis Rose oxide was quantified according to the medium boiling point aroma component analysis method at the Liquor Research Institute.

(i) Standard Concentration Samples Concentration samples containing rose oxide at the following concentrations at 20 degrees alcohol were prepared: 50 ppb, 10 ppb, 5 ppb and 2 ppb to prepare a calibration curve. The rose oxide used was manufactured by Wako Pure Chemical Industries, Ltd. (cis70%, trans30%, cas, 16409-43-1).

(ii) Measurement sample After adjusting the alcohol concentration of each shochu sample to 20 ° C, 10 ml was taken with a whole pipette and filled in a 20 ml headspace vial to prepare a measurement sample.

(iii) Equipment used Equipment: Agilent 7890A (GC), MS 7000 (MS), Gestel MPS2 (Injector)
SPME SUPELCO PDMS / DVB (65 μm) stableflex 23Ga Pink / plain ；
Column used: BP20 50m 0.22mm ID, 0.25μm Layer.

(iv) GC measurement conditions Injection port: 250 ° C;
Splitless;
Column flow: 1.1 ml / min He;
Solvent cut: 7min;
SP vent: 40 ml / min 0.05 min;
Temperature rise setting: [2 min at 50 ° C]-[heat temperature at 8 ° C / min]-[5 min at 250 ° C];
Transfer line: 250 ° C;
Quadrupole (MS) 150 ° C;
32 minutes per cycle.

(v) SPME (Venation 38mm)
・ First time (baking): 30 minutes at 250 ° C (baking with a GC injector).
-Measurement sample: After holding for 10 minutes at 60 ° C., extract for 10 minutes in the gas phase at 60 ° C., and then hold for 10 minutes at 250 ° C. with an injector, and then continue the measurement.

(vi) Result analysis First, a calibration curve was created using the total value of the abundance (area) of the cis body and the trans body. Next, the rose oxide content was calculated by substituting the same numerical values of the test sample into the prepared calibration curve.

8. Sensory evaluation (1) Test sample The following sweet potato shochu was used as the test sample.
(i) Asagi Rabbit 20 degrees (Merchan Corporation, sweet potato shochu, Hamakomachi used, wine yeast raw liquor not used).
(ii) Hamakomachi-Wine yeast 20 degrees Alc. Obtained in 6 above using Hamakomachi as a raw material potato. 34.1% undiluted sake divided with water (Volvic) at 20 degrees.
(iii) Tama Akane-Wine yeast 20 degrees Alc. Obtained in 6 above using Tama Akane as a raw material potato. 32.7% of undiluted sake divided with water (Volvic) at 20 degrees.
(iv) Isakomachi (potato shochu using Hamakomachi as a raw material, manufactured by Okuchi Shuzo Co., Ltd., 25 degrees)
Commercially available Isa Komachi divided into 20 degrees with water (Volvic).
(v) Akane Kirishima (potato shochu using Tama Akane as a raw material, manufactured by Kirishima Shuzo Co., Ltd., 25 degrees)
Commercially available Akane Kirishima divided into 20 degrees with water (Volvic).

(iv)総合評価(嗜好性) （対照も評価）

(2) Evaluation items The following items were evaluated using Asagi Rabbit 20 degrees as a control (standard).
(i) Gorgeous aroma, (ii) Sweetness of taste, and (iii) Spicy taste (3 points for control)

(iv) Comprehensive evaluation (preference) (control is also evaluated)

The results of the sensory evaluation were calculated by averaging the results of the three trained panels.

9. Component analysis results and sensory evaluation results The results of component analysis are shown in Table 7 below. In Table 7, in addition to the results obtained from the above-mentioned shochu sample having an alcohol content of 20 ° C., the numerical values when it is assumed that the water is divided into the alcohol content of 25 ° C. are also shown.

Next, the results of the sensory evaluation are shown in Table 8 below.

Both Hama Komachi-Wine Yeast and Tama Akane-Wine Yeast were evaluated to have stronger aroma and sweetness, less spiciness, and better palatability than the control and other companies' products. In addition, among Hamakomachi and Tamakane, Hamakomachi was evaluated as having a stronger aroma and sweetness and a weaker spiciness of taste.

Furthermore, when the above sensory evaluation results and the component analysis results are compared, the content of monoterpene alcohol (corresponding to the above-mentioned linalool, β-citronellol and geraniol), the content of β-damasenone and the content of rose oxide are sensory. It is clear that it affects the evaluation results. In order to obtain a desirable sensory evaluation result in alcoholic beverages of 20 degrees, it is considered desirable that the content of monoterpene alcohol is 800 ppb or more, and further, the content of β-damascenone is 32 ppb or more, and that of rose oxide. It was considered desirable that the content was 8 ppb or more (preferably 9 ppb or more). Furthermore, it was considered desirable that the content of linalool was 480-800 ppb (preferably 480-770 ppb) and that the content of β-citronellol was 120-240 ppb (preferably 120-170 ppb).

Furthermore, shochu is generally produced by diluting raw liquor with water and diluting it to the desired alcohol concentration. The desirable content (concentration) of each of the above-mentioned components is the content related to the alcohol content of 20 degree alcohol, and the desirable content (concentration) varies depending on the alcohol content (concentration). For example, in order to obtain a desirable sensory evaluation result for alcoholic beverages at 25 degrees Celsius, the content shown for alcoholic beverages at 20 degrees Celsius may be multiplied by 25/20. That is, in the case of alcohol 25 degrees, it is considered desirable that the content of monoterpene alcohol is 1000 ppb or more, and further, the content of β-damascenone is 40 ppb or more and the content of rose oxide is 10 ppb or more ( It is considered that it is preferably 12.5 ppb or more). Further, the content of linalool is preferably 600 to 1000 ppb (preferably 600 to 962.5 ppb), and the content of β-citronellol is preferably 150 to 300 ppb (preferably 150 to 212.5 ppb). Conceivable.

Claims (13)

A shochu containing at least monoterpene alcohol, β-damascenone and rose oxide.
When the alcohol content is 20 degrees (% (v / v)), the content of monoterpene alcohol is 800 to 5000 ppb, the content of β-damascenone is 32 to 180 ppb, and the content of rose oxide is contained. the amount is 8~45ppb der is,
When the monoterpene alcohol contains at least linalool and β-citronellol and the alcohol content is 20 degrees (% (v / v)), the content of linalool is 480 to 800 ppb and the content of β-citronellol. the amount is Ru 120~240ppb der, shochu. The shochu according to claim 1, wherein the content of linalool is 480 to 770 ppb as the content when the alcohol content is 20 degrees (% (v / v)) . The shochu according to claim 1, wherein the content of β-citronellol is 120 to 170 ppb as the content when the alcohol content is 20 degrees (% (v / v)) . In a method for producing shochu, the content of monoterpene alcohol in shochu is 800 to 5000 ppb and β-damasenone is contained as the content when the alcohol content is 20 degrees (% (v / v)). the amount is 32～180Ppb, so that the content of rose oxide is 8～45Ppb, Ri name includes the step of adjusting the concentration of these components,
When the alcohol content is 20 degrees (% (v / v)), the content of linalool in the shochu is 480 to 800 ppb, and the content of β-citronellol is 120 to 240 ppb. further comprising ing, method step of adjusting the concentration of the component. The method according to claim 4, wherein the content of linalool is adjusted to 480 to 770 ppb as the content when the alcohol content is 20 degrees (% (v / v)) . The method according to claim 4, wherein the content of β-citronellol is adjusted to 120 to 170 ppb as the content when the alcohol content is 20 degrees (% (v / v)) . The method for producing the shochu according to any one of claims 1 to 3.
(A) Step of preparing orange-based potatoes as raw material potatoes,
(B) Fermentation with wine yeast using brown rice as a raw material, a koji making step in which black aspergillus is grown, and (c) raw potatoes in step (a) and brown rice black koji obtained in step (b). Including the fermentation process to be performed,
When the alcohol content is 20 degrees (% (v / v)), the content of monoterpene alcohol in shochu is adjusted to 5000 ppb or less, the content of β-damasenone is adjusted to 180 ppb or less, and rose. the content of the oxide is adjusted to below 45ppb, the content of linalool is adjusted to 480～800Ppb, the content of β citronellol Ru is adjusted to 120～240Ppb, method. The method according to claim 7, wherein the content of linalool is adjusted to 480 to 770 ppb as the content when the alcohol content is 20 degrees (% (v / v)) . The method according to claim 7, wherein the content of β-citronellol is adjusted to 120 to 170 ppb as the content when the alcohol content is 20 degrees (% (v / v)) . The method according to any one of claims 7 to 9, wherein the orange-based potato is Hamakomachi, Tamakane, or a combination thereof. It is a method of imparting a gorgeous aroma and sweet flavor to shochu, and the content of monoterpene alcohol in shochu is 800 to 5000 ppb as the content when the alcohol content is 20 degrees (% (v / v)). , and the a 32~180ppb the content of β-damascenone, as the content of rose oxide is 8～45Ppb, Ri name includes the step of adjusting the concentration of these components,
When the alcohol content is 20 degrees (% (v / v)), the content of linalool in the shochu is 480 to 800 ppb, and the content of β-citronellol is 120 to 240 ppb. further comprising ing, method step of adjusting the concentration of the component. The method according to claim 11, wherein the content of linalool is adjusted to 480 to 770 ppb as the content when the alcohol content is 20 degrees (% (v / v)) . The method according to claim 11, wherein the content of β-citronellol is adjusted to 120 to 170 ppb as the content when the alcohol content is 20 degrees (% (v / v)) .