JP7158263B2 - Mixed sweet potato shochu - Google Patents

Description

The present invention relates to blended sweet potato shochu.

Various proposals have been made so far for technical means for improving the flavor of shochu. For example, Patent Document 1 discloses a method for producing sweet potato shochu using sweet potato as a raw material for shochu, and a method for producing roasted sweet potato flavored sweet potato shochu, which is characterized by using sweet potato that has been subjected to high temperature and high pressure treatment as a raw material. ing.

JP-A-2010-81899

In recent years, blended shochu, which is a mixture of Otsu (genuine) shochu and relatively inexpensive K-type shochu, has been attracting attention because of its low cost and easy drinking. However, blended potato shochu obtained by mixing Otsu-type shochu and K-type shochu produced using potatoes as the main raw material (raw raw material) still has room for improvement in terms of flavor typical of potato shochu.

To provide blended sweet potato shochu having a good balance among flavors, in particular smoothness like starch syrup, richness like black tea, and ripeness like raisin, and having excellent sweet potato shochu-likeness. and

The present invention provides mixed sweet potato shochu with a calcium content of 5.6 mg/L or more and 42.6 mg/L or less and a citronellol content of 20 μg/L or more.

Since the content of calcium and citronellol in the blended sweet potato shochu of the present invention is within a predetermined range, it has a good balance of smoothness like starch syrup, richness like black tea, and ripeness like raisins. , It is excellent like potato shochu.

In the blended sweet potato shochu, the content of calcium is preferably 5.6 mg/L or more and 12.6 mg/L or less. In this case, the effect of the present invention will be exhibited more remarkably.

In the blended sweet potato shochu, the content of citronellol is preferably 80 μg/L or more and 500 μg/L or less. In this case, the effect of the present invention will be exhibited more remarkably.

The blended sweet potato shochu may be Ko-Otsu blended sweet potato shochu.

To provide blended sweet potato shochu having, among other flavors, a good balance among smoothness like starch syrup, richness like black tea, and ripeness like raisin, and excellent likeness of sweet potato shochu. can be done.

DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described in detail below. In addition, this invention is not limited to the following embodiment.

The blended sweet potato shochu according to the present embodiment has a calcium content of 5.6 mg/L or more and 42.6 mg/L or less, and a citronellol content of 20 μg/L or more.

In this specification, "mixed potato shochu" is a mixture of single distilled shochu produced using potatoes as the main raw material (raw material) and continuous distilled shochu. As used herein, the term "potato" refers to a potato or a processed product derived from a potato that is used as a raw material for ordinary B-type shochu, K-type shochu, mixed shochu, etc. For example, sweet potatoes, potatoes, and steamed , baked, etc. can be mentioned.

As used herein, "single distillation shochu" is synonymous with "single distillation shochu" defined in the Liquor Tax Law (as of April 1, 2018). In this specification, the single-distillation shochu is sometimes called Otsu-class shochu. Single-distillation shochu has a unique flavor derived from raw materials.

As used herein, "continuously distilled shochu" is synonymous with "continuously distilled shochu" defined in the Liquor Tax Law (as of April 1, 2018). In this specification, continuous distillation shochu is sometimes called ko-type shochu. Continuous distillation shochu has less unique flavor than single distillation shochu, but is relatively inexpensive because it is produced using a continuous distillation machine and is therefore suitable for mass production.

The mixing ratio of single distilled shochu in blended sweet potato shochu is not particularly limited, and may be any of more than 0% and less than 100%. In addition, in this specification, mixed potato shochu in which the mixing ratio of single-distilled shochu is more than 0% and less than 50% is particularly referred to as “first and second mixed potato shochu”, and the mixing ratio of single-distilled shochu is 50% or more and less than 100%. Mixed potato shochu is called 'Otsuko mixed potato shochu.' The “mixing ratio of single distilled shochu” is the ratio of the alcohol content of single distilled shochu to the total alcohol content of blended sweet potato shochu. In this specification, alcohol means ethanol unless otherwise specified.

The mixing ratio of pot distillation shochu may be, for example, 5% or more, 10% or more, or 15% or more, and is less than 95%, 60% or less, 50% or less, less than 50%, 40% or less, or 35%. may be: The mixing ratio of pot distillation shochu is 5% or more and less than 95%, 5% or more and 50% or less, 5% or more and less than 50%, 10% or more and less than 50%, 10% or more and 40% or less, or 15% or more and 35% or less. can be

The alcohol content of mixed sweet potato shochu may be 10 v/v% or more, 15 v/v% or more, 20 v/v% or more, or 25 v/v% or more, and may be 35 v/v% or less or 30 v/v% or less. you can In addition, alcohol content means content of the ethanol contained in mixed sweet potato shochu.

The content of calcium in mixed sweet potato shochu is 5.6 mg/L or more, and from the viewpoint of further superior smoothness like starch syrup and richness like black tea, it is 6.6 mg/L or more, 7.6 mg/L. L or more, or 8.6 mg/L or more. The content of calcium in mixed potato shochu is 42.6 mg/L or less, and from the viewpoint of a more excellent raisin-like aged feeling, it is 37.6 mg/L or less, 32.6 mg/L or less, 27.6 mg/L or less. L or less, 22.6 mg/L or less, 17.6 mg/L or less, 12.6 mg/L or less, or 10.6 mg/L or less.

The content of calcium in mixed sweet potato shochu is 5.6 mg/L or more and 42.6 mg/L or less, and the balance between smoothness like starch syrup, richness like black tea, and ripeness like raisins is better. From the viewpoint of being better and more excellent than potato shochu, 5.6 mg / L or more and 37.6 mg / L or less, 5.6 mg / L or more and 22.6 mg / L or less, 5.6 mg / L or more and 12.6 mg / L L or less, 6.6 mg/L or more and 12.6 mg/L or less, 6.6 mg/L or more and 10.6 mg/L or less, 7.6 mg/L or more and 12.6 mg/L or less, 7.6 mg/L or more and 10.6 mg /L or less, 8.6 mg/L or more and 12.6 mg/L or less, or 8.6 mg/L or more and 10.6 mg/L or less.

In this specification, the content of calcium in the mixed sweet potato shochu means the content based on the mixed sweet potato shochu with an alcohol content (alcohol concentration) of 25 v/v%.

The content of calcium in the mixed sweet potato shochu is within the range described above, for example, by adding a calcium source (for example, calcium salts such as calcium lactate and calcium chloride) to the mixed sweet potato shochu produced by a conventional method. can be adjusted to In addition, in the manufacturing process (the process of producing Otsu-class shochu and/or K-type shochu, or the process of mixing Otsu-type shochu and K-type shochu to produce blended potato shochu), By adding a calcium source to the liquid (raw material liquid), the content of calcium in the mixed sweet potato shochu can be adjusted within the range described above. In addition, by adjusting the calcium content of the water (raw material water) used in the production of mixed sweet potato shochu, by storing the mixed sweet potato shochu or the raw material liquid in a container containing calcium, calcium in the mixed sweet potato shochu can be reduced. content can be adjusted within the range described above.

The content of calcium in mixed imo shochu can be measured, for example, by an ion chromatography method.

Citronellol may be (+)-citronellol or (−)-citronellol, or a mixture thereof (isomer mixture).

The content of citronellol in mixed imo shochu is 20 μg/L or more, and from the viewpoint of further improving smoothness like starch syrup, richness like black tea, and ripeness like raisins, it is 30 μg/L or more and 40 μg. /L or more, 60 μg/L or more, 80 μg/L or more, 100 μg/L or more, 150 μg/L or more, 200 μg/L or more, or 250 μg/L or more, and from the viewpoint of being more excellent in potato shochu-likeness, 3000 μg/L L or less, 2000 μg/L or less, 1500 μg/L or less, 1000 μg/L or less, 750 μg/L or less, 500 μg/L or less, 400 μg/L or less, 350 μg/L or less, 300 μg/L or less, or 280 μg/L or less you can

The content of citronellol in the blended sweet potato shochu is 20 μg from the standpoint of achieving a better balance between the smoothness of starch syrup, the richness of black tea, and the maturity of raisins, as well as the quality of sweet potato shochu. /L to 2000 μg/L, 20 μg/L to 1000 μg/L, 40 μg/L to 750 μg/L, 60 μg/L to 750 μg/L, 80 μg/L to 500 μg/L, 150 μg/L to 350 μg/L L or less, or 200 μg/L or more and 300 μg/L or less.

In this specification, the content of citronellol in the mixed sweet potato shochu means the content based on the mixed sweet potato shochu with an alcohol content of 25 v/v%.

The content of citronellol in the mixed sweet potato shochu is within the range described above, for example, by adding citronellol (such as a commercially available citronellol sample) or a raw material containing citronellol to the mixed sweet potato shochu produced by a conventional method. can be adjusted within In addition, in the manufacturing process (the process of producing Otsu-class shochu and/or K-type shochu, or the process of mixing Otsu-type shochu and K-type shochu to produce blended potato shochu), By adding citronellol or a raw material containing citronellol (for example, sweet potato (sweet potato skin, etc.)) to the liquid (raw material liquid) and adjusting the amount added, the content of citronellol in the mixed sweet potato shochu can be adjusted to the above-mentioned amount. It can also be adjusted within the specified range.

The content of citronellol in mixed sweet potato shochu can be measured, for example, by the SPME-GC-MS method.

The blended sweet potato shochu according to the present embodiment may contain antioxidants, coloring agents, carbon dioxide gas, etc. as other auxiliary materials.

The mixed sweet potato shochu according to the present embodiment may be provided in a container. As the container, a known one used for alcoholic beverages can be used, and examples thereof include plastic containers such as cans, bottles, and PET bottles, paper containers, pouch containers, and the like.

The blended sweet potato shochu according to the present embodiment can be produced according to a conventional method, except that the contents of calcium and citronellol are adjusted within the ranges described above. For example, the blended sweet potato shochu according to the present embodiment is produced by adding calcium and citronellol to the blended sweet potato shochu produced according to a conventional method so that the contents thereof fall within the ranges described above. can do.

Mixed sweet potato shochu can be produced by a production method comprising a mixing step. The mixing step is a step of mixing a single distillation shochu (Otsu-type shochu) and a continuous distillation shochu (K-type shochu) at a desired ratio. In the mixing step, the mixing ratio of the single distilled shochu in the mixed sweet potato shochu may be adjusted so as to be within the range described above.

Single distillation shochu can be produced, for example, by a production method comprising a primary preparation process, a primary fermentation process, a secondary preparation process, a secondary fermentation process, and a single distillation process.

The primary preparation step in the method for producing single-distillation shochu is a step of preparing koji raw materials, yeast, and water. The raw material for koji is made by washing and draining the raw materials of primary moromi, such as barley, rice, and potatoes, and letting the steamed raw materials cool. Obtained by making koji.

The primary fermentation step in the method for producing single-distillation shochu is a step of obtaining primary mash by fermenting the koji raw materials and the like charged in the primary charging step while controlling the temperature and the like.

The secondary preparation step in the method for producing single-distillation shochu is a step of adding water and potatoes as the main raw material (raw raw material) to the primary moromi. The main raw material may be processed by baking, steaming, pulverizing, or the like. The type of shochu is determined by the type of main raw material. For example, when sweet potatoes are used as the main raw material, sweet potato shochu is produced.

The secondary fermentation step in the method for producing single-distillation shochu is a step of obtaining a secondary moromi by fermenting while controlling the temperature and the like after the secondary preparation step.

The single distillation step in the method for producing single distillation shochu is a step of distilling secondary unrefined sake using a single distillation machine.

Continuous distillation shochu can be produced, for example, by a production method comprising a fermentation process and a continuous distillation process.

The fermentation step in the method for producing continuous distillation shochu is a step of obtaining unrefined sake by fermenting raw materials such as corn, barley, and sugar cane with yeast. When corn and/or barley are used as raw materials, starch may be saccharified with an enzyme before use as raw materials. Sugarcane may be used as it is as a raw material to be fermented with yeast.

Continuous distillation The continuous distillation step in the method for producing shochu is a step of distilling unrefined sake using a continuous distillation machine.

In the method for producing blended sweet potato shochu (single distillation shochu and/or continuous distillation shochu production method), after the single distillation step or continuous distillation step, normal production of shochu such as a filtration step, a storage step, and a water splitting step It may comprise further steps to be performed. A filtering process is a process of filtering the unprocessed sake after distillation. The storage step is a step of storing raw whiskey. The water splitting step is a step of performing water splitting on the unblended whiskey.

EXAMPLES The present invention will now be described more specifically based on examples. However, the present invention is not limited by the following examples.

[Test Example 1]
Otsu-type shochu (genuine potato shochu “Karari-imo” (trade name), manufactured by Sapporo Breweries Ltd., alcohol content: 25 v/v%), Ko-type shochu (Sapporo White Liquor (trade name), manufactured by Sapporo Breweries Ltd., alcohol frequency: 35 v/v%) and pure water are mixed so that the mixing ratio of single-distilled shochu (Otsu-class shochu) is the amount shown in Tables 1 to 3, and citronellol and calcium in the mixed sweet potato shochu are added, respectively. Mix citronellol sample ((-)-citronellol, manufactured by Tokyo Chemical Industry Co., Ltd.) and calcium lactate (manufactured by Junsei Chemical Co., Ltd.) so that the content of is shown in Tables 1 to 3, and mix potato shochu. (alcohol content: 25 v/v%) samples were prepared.

Using samples of the prepared blended potato shochu, training was conducted on the evaluation items of "smoothness like starch syrup", "rich feeling like black tea", "ripened feeling like raisins" and "likeness of potato shochu". A sensory evaluation was carried out by seven panelists.

The sensory evaluation is based on five levels (smoothness like starch syrup, richness like black tea, maturity like raisins: 1 (weak) to 5 (strong), potato shochu-likeness: 1 (poor) to The evaluation was performed with a score of 5 (good)), and the average value of the scores by the panel was used as the evaluation score. In the sensory evaluation, sample 1-1 of blended sweet potato shochu with a calcium content of 0% by mass and a citronellol content of 20 μg / L was used as a sample with a score of 1 (integer value) for each evaluation item. Aligned the evaluation criteria.

In the evaluation items of potato shochu-likeness, when drunk, it has a well-balanced smoothness like starch syrup, a rich feeling like black tea, and a mature feeling like raisins. is determined to be

As shown in Table 1, the mixed sweet potato shochu with a citronellol content of 20 μg/L and a calcium content of 5.6 mg/L or more and 42.6 mg/L or less has a syrup-like smoothness and black tea flavor. It had a good balance between a rich feeling like raisins and a matured feeling like raisins. -7).

The blended sweet potato shochu of Samples 1-6 to 1-7 had a bitter and heavy flavor compared to the blended sweet potato shochu of Samples 1-3 to 1-5 (free comment by the panel). From this point and the balance of smoothness like starch syrup, richness like black tea, and maturity like raisins, the blended sweet potato shochu of samples 1-3 to 1-5 are samples 1-6 to 1-7. Compared to the blended potato shochu, it was more like potato shochu, and it felt more like authentic shochu.

As shown in Table 2, the mixed sweet potato shochu with a calcium content of 8.6 mg/L and a citronellol content of 20 μg/L or more has a smoothness like starch syrup, a rich feeling like black tea, and It had a good balance of raisin-like maturity, and was excellent in the quality of sweet potato shochu, and felt more like authentic shochu (comparison between samples 2-1 to 2-7 and sample 1-1, etc.).

The blended sweet potato shochu of Samples 2-6 to 2-7 was inferior in aroma to the blended sweet potato shochu of Samples 2-2 to 2-5 (free comment by the panel). From this point and the balance of the smoothness like starch syrup, the richness like black tea, and the ripeness like raisins, the blended sweet potato shochu of samples 2-2 to 2-5 are samples 2-6 to 2-7. Compared to the blended potato shochu, it was more like potato shochu and felt more like authentic shochu.

Even when the mixing ratio of Otsu-class shochu is changed, the mixed potato shochu of samples 3-1 to 3-3, which have a calcium content and a citronellol content within a predetermined range, have a smoothness like starch syrup. , A rich feeling like black tea, and a mature feeling like raisins. 1st prize).

Claims (4)

a calcium content of 5.6 mg/L or more and 42.6 mg/L or less;
Mixed sweet potato shochu having a citronellol content of 20 μg/L or more. The blended potato shochu according to claim 1, wherein the calcium content is 5.6 mg/L or more and 12.6 mg/L or less. The blended sweet potato shochu according to claim 1 or 2, wherein the content of said citronellol is 80 µg/L or more and 500 µg/L or less. The mixed potato shochu according to any one of claims 1 to 3, which is a mixed sweet potato shochu.