JP7158264B2 - 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.

An object of the present invention is to provide blended sweet potato shochu that has a good balance among flavors, particularly the pungent feeling of alcohol, a pepper-like spicy scent, and a gin-like aftertaste, and is excellent in the likeness of sweet potato shochu. do.

The present invention provides mixed sweet potato shochu with a magnesium content of 2.6 mg/L or more and 21.6 mg/L or less and a nerol content of 10 μg/L or more.

The blended sweet potato shochu of the present invention has a good balance between the stimulating feeling of alcohol, the spicy pepper-like aroma, and the gin-like aftertaste, because the contents of magnesium and nerol are each within a predetermined range. Excellent shochu-like quality.

In the blended sweet potato shochu, the content of magnesium is preferably 2.6 mg/L or more and 7.6 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 nerol is preferably 50 μg/L or more and 300 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.

According to the present invention, it is possible to provide blended sweet potato shochu that has a good balance among flavors, particularly the stimulating feeling of alcohol, a pepper-like spicy scent, and a gin-like aftertaste, and is excellent in the likeness of sweet potato shochu. can.

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 mixed potato shochu according to the present embodiment has a magnesium content of 2.6 mg/L or more and 21.6 mg/L or less, and a nerol content of 10 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 magnesium in mixed sweet potato shochu is 2.6 mg/L or more, and from the viewpoint of further suppressing the stimulation of alcohol, it is 3.6 mg/L or more, or 4.6 mg/L or more. good. The content of magnesium in mixed sweet potato shochu is 21.6 mg/L or less, and from the viewpoint of being more excellent in aftertaste like gin, 16.6 mg/L or less, 11.6 mg/L or less, 9.6 mg/L or less. L or less, 7.6 mg/L or less, 6.6 mg/L or less, or 5.6 mg/L or less. The content of magnesium in mixed potato shochu is 2.6 mg/L or more and 21.6 mg/L or less, and the balance of alcohol stimulation, pepper-like spicy aroma, and gin-like aftertaste is even better. 2.6 mg/L or more and 16.6 mg/L or less, 2.6 mg/L or more and 11.6 mg/L or less, 2.6 mg/L or more and 9.6 mg/L Below, 2.6 mg/L to 7.6 mg/L, 2.6 mg/L to 6.6 mg/L, 3.6 mg/L to 16.6 mg/L, 3.6 mg/L to 11.6 mg /L or less, 3.6 mg/L or more and 9.6 mg/L or less, 3.6 mg/L or more and 7.6 mg/L or less, 3.6 mg/L or more and 6.6 mg/L or less, 3.6 mg/L or more5 .6 mg/L or less, 4.6 mg/L or more and 16.6 mg/L or less, 4.6 mg/L or more and 11.6 mg/L or less, 4.6 mg/L or more and 9.6 mg/L or less, 4.6 mg/L ≧7.6 mg/L or ≧4.6 mg/L and ≦6.6 mg/L.

In this specification, the content of magnesium 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 magnesium in the mixed sweet potato shochu is within the range described above, for example, by adding a magnesium source (for example, magnesium salts such as magnesium chloride and magnesium sulfate) 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), It is also possible to add a magnesium source to the liquid (raw material liquid) to adjust the content of magnesium in the mixed sweet potato shochu within the range described above. In addition, by adjusting the magnesium content of the water (raw material water) used in the production of mixed sweet potato shochu, storing the mixed sweet potato shochu or the raw material liquid in a container containing magnesium, magnesium in the mixed sweet potato shochu can be reduced. content can be adjusted within the range described above.

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

Nerol is a compound also called cis-geraniol. The content of nerol in mixed sweet potato shochu is 10 μg/L or more, and from the viewpoint of excellent pepper-like spicy aroma and gin-like aftertaste, 20 μg/L or more, 30 μg/L or more, 40 μg/L or more, It may be 50 μg/L or more, 100 μg/L or more, or 120 μg/L or more. The content of nerol in mixed sweet potato shochu may be 1000 μg/L or less, and may be 800 μg/L or less or 600 μg/L or less from the viewpoint of being excellent in aftertaste like gin, and has a stimulating feeling of alcohol. It may be 500 μg/L or less, 400 μg/L or less, 300 μg/L or less, 250 μg/L or less, or 200 μg/L or less from the viewpoint of being more suppressed and more excellent in aftertaste like gin. The content of nerol in blended sweet potato shochu is 30 μg/ml from the viewpoint of better balance of alcohol stimulation, pepper-like spicy aroma, and gin-like aftertaste, and from the standpoint of better potato shochu-likeness. L or more and 500 μg/L or less, 40 μg/L or more and 400 μg/L or less, 50 μg/L or more and 300 μg/L or less, 100 μg/L or more and 250 μg/L or less, or 120 μg/L or more and 200 μg/L or less.

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

The content of nerol in the blended sweet potato shochu can be adjusted, for example, to the blended sweet potato shochu produced by a conventional method by adding nerol (such as a commercially available sample of nerol) or a raw material containing nerol to the range described above. 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 nerol or a raw material containing nerol (for example, sweet potato (sweet potato skin, etc.)) to the liquid (raw material liquid) and adjusting the amount added, the content of nerol 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 nerol 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 magnesium and nerol are adjusted within the ranges described above. For example, the blended sweet potato shochu according to the present embodiment is produced by adding magnesium and nerol 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 the single-distilled shochu (Otsu-class shochu) is the amount shown in Tables 1 to 3, and further, nerol and magnesium in the mixed sweet potato shochu are mixed. Nerol standard (manufactured by Tokyo Chemical Industry Co., Ltd.) and magnesium chloride (manufactured by Junsei Chemical Co., Ltd.) were mixed so that the content of was as shown in Tables 1 to 3, to prepare a mixed sweet potato shochu sample.

A panel was trained on the evaluation items of "stimulation of alcohol", "pepper-like spicy aroma", "gin-like aftertaste" and "likeness of sweet potato shochu" using samples of prepared sweet potato shochu. Sensory evaluation was carried out by 7 persons.

Sensory evaluation is based on 5 levels (irritation of alcohol, spicy pepper-like aroma, aftertaste like gin: 1 (weak) to 5 (strong), potato shochu-likeness: 1 (poor) to 5 (good)), and the average value of the ratings by the panel was used as the evaluation score. In the sensory evaluation, sample 1-1 of blended sweet potato shochu with a magnesium content of 1.6 mg/L and a nerol content of 10 μg/L was given a spicy pepper-like aroma, a gin-like aftertaste, and sweet potatoes. Samples were given a score of 1 (integer value) for the evaluation item of shochu-likeness, and a sample was given a score of 5 (integer value) for the evaluation item of alcohol stimulation, and the evaluation criteria between panels were aligned.

In terms of the evaluation items for potato shochu-likeness, when drinking, the balance of alcohol stimulation, pepper-like spicy aroma, and gin-like aftertaste is good, and the closer it is to potato shochu, the better. be judged.

As shown in Table 1, the nerol content is 10 μg / L and the magnesium content is 2.6 mg / L or more and 21.6 mg / L or less. It has a good balance of aroma and gin-like aftertaste, and is excellent in potato shochu-likeness, and it felt more like authentic shochu (samples 1-3 to 1-7 and samples 1-1 to 1-2 (contrast with ).

Compared to the mixed sweet potato shochu of samples 1-4 and 1-5, the mixed sweet potato shochu of samples 1-6 and 1-7 had flat, astringent, and miscellaneous flavors (free comments by the panel). . From this point and the balance of alcohol stimulation, pepper-like spicy scent, and gin-like aftertaste, the blended potato shochu of samples 1-4 to 1-5 is the blend of samples 1-6 to 1-7. Compared to potato shochu, it was more like potato shochu, and I felt it was even more like authentic shochu.

As shown in Table 2, the mixed sweet potato shochu with a magnesium content of 4.6 mg / L and a nerol content of 10 μg / L or more has a stimulating feeling of alcohol, a pepper-like spicy aroma, and a gin-like aroma. It has a good balance of aftertaste, and it is excellent like potato shochu, and it felt more like authentic shochu (comparison between samples 2-1 to 2-7 and sample 1-1, etc.).

Even when the mixing ratio of the B-class shochu is changed, the mixed sweet potato shochu of samples 3-1 to 3-3, which have a magnesium content and a nerol content within a predetermined range, have a stimulating feeling of alcohol, pepper It has a good balance of spicy aroma and gin-like aftertaste. etc.).

Claims (4)

The content of magnesium is 2.6 mg / L or more and 21.6 mg / L or less,
Mixed sweet potato shochu having a nerol content of 10 μg/L or more. The blended potato shochu according to claim 1, wherein the magnesium content is 2.6 mg/L or more and 7.6 mg/L or less. The blended sweet potato shochu according to claim 1 or 2, wherein the content of said nerol is 50 µg/L or more and 300 µg/L or less. The mixed potato shochu according to any one of claims 1 to 3, which is a mixed sweet potato shochu.