JP7362274B2 - Method for producing packaged alcoholic beverages or alcoholic beverages - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Act On March 22, 2018, the website of Oenon Holdings Co., Ltd. was posted at http://www. oenon. jp/news/2018/0322-1. Announcement in html

The present invention relates to a method for producing packaged alcoholic beverages or alcoholic beverages containing perylaldehyde and at least one of perillyl alcohol and peryl alcohol.

Inventions related to methods for producing alcoholic beverages using perilla as a raw material have been disclosed (see, for example, Patent Documents 1 and 2). Patent Document 1 describes an invention relating to a processed product of fresh leaves from which scum has been removed, which is obtained by freezing, thawing, and squeezing at least one fresh leaf selected from red perilla, green perilla, and perilla fresh leaves. ing. It is stated that by performing such a processing treatment, the grassy and earthy odor peculiar to fresh leaves is removed or reduced, and the characteristic aroma peculiar to fresh leaves is brought out. It is stated that by using the above-mentioned processed product as a part of the raw materials for Otsu-class shochu, it is possible to obtain shochu with a perillaldehyde content of 1.5 mg/L or more and excellent in the flavor unique to perilla.

Patent Document 2 describes an invention relating to a process of pouring a distillation raw material containing alcohol and raw perilla into a pot still, and a method for producing distilled liquor in which the distillation raw material is distilled at a predetermined temperature. There is. It is stated that in this way, a high-quality distilled liquor with a fresh and natural perilla aroma can be obtained. It is described that one or more aroma components other than perylaldehyde are selected from the group consisting of limonene, cineole, linalool, benzaldehyde, α-pinene, and β-pinene.

Japanese Patent Application Publication No. 2005-143503 International Publication No. 2008/153118

The inventions disclosed in Patent Documents 1 and 2 have in common that fresh leaves of perilla are used and perillaldehyde is used as a fragrance index. However, when the present inventors examined the invention described in the above patent document, it was found that the grassy, earthy, and oily smells of perilla sometimes remained in alcoholic beverages and packaged alcoholic beverages, and further improvements were required. .

An object of the present invention is to provide a packaged alcoholic beverage and a method for producing an alcoholic beverage that enhances the aroma of perilla while reducing grassy, earthy, and oily smells of perilla.

The present invention solves the problems of the present invention by having the following technical configuration.

(1) An alcoholic beverage containing perylaldehyde, at least one of peryl alcohol or peryl alcohol, and alcohol, with a perylaldehyde content of 0.6 ppm based on an alcohol concentration of 20% (v/v). As described above, the packaged alcoholic beverage is characterized in that the sum of the contents of peryl alcohol and peryl alcohol in terms of alcohol concentration of 20% (v/v) is 0.6 ppm or more.
(2) The packaged alcoholic beverage according to (1), wherein the sum of the contents of peryl alcohol and peryl alcohol is 38 ppm or less when converted to an alcohol concentration of 20% (v/v).
(3) The packaged alcoholic beverage according to (1), wherein the content of peryl alcohol is 1.5 ppm or less when converted to an alcohol concentration of 20% (v/v).
(4) The packaged alcoholic beverage according to (1) or (2), wherein the content of perylaldehyde is 12 ppm or less when converted to an alcohol concentration of 20% (v/v).
(5) The ratio of the content of peryl aldehyde to the content of peryl alcohol and peryl alcohol is within the range of 1:0.01 to 1:100 when converted to an alcohol concentration of 20% (v/v). The packaged alcoholic beverage according to any one of (1) to (4).
(6) The ratio of the content of perylaldehyde to the content of perillyl alcohol and peryl alcohol is within the range of 1:0.1 to 1:10 when converted to an alcohol concentration of 20% (v/v). The packaged alcoholic beverage according to any one of (1) to (5).
(7) The packaged sparkling alcoholic beverage according to any one of (1) to (6), which contains carbon dioxide gas.
(8) A first step in which a means of fermentation is carried out to produce the raw material for alcoholic beverages; a second step in which the moromi obtained in the first step is distilled; A method for producing an alcoholic beverage comprising a perilla fermentation step in which perilla is added to the moromi and fermented before the step, and the perilla fermentation step is selected from the following (i) to (iii). A method for producing an alcoholic beverage, characterized in that it is accompanied by at least one of:
(i) The pH in the perilla fermentation process is 4.0 or less. (ii) The perilla to be added is refrigerated or frozen, or is at approximately room temperature. (iii) The fermentation time in the perilla fermentation process is between 1 hour and 8 days. (9) A method for producing an alcoholic beverage, characterized in that perylaldehyde and at least one of peryl alcohol and peryl alcohol are used as indicators.

According to the present invention, it is possible to provide packaged alcoholic beverages and a method for producing alcoholic beverages that enhance the aroma of perilla while reducing grassy, earthy, and oily smells of perilla.

<Packed alcoholic beverages>
One feature of the packaged alcoholic beverage according to the present invention is that the content of perylaldehyde is 0.6 ppm or more, and the sum of the contents of perilla and peryl alcohol is 0.6 ppm or more. The concentration of each component is a value in terms of alcohol concentration of 20% (v/v). After intensive studies, the present inventors discovered a phenomenon in which perillaldehyde contained in perilla changes into at least one of perilla or peryl alcohol under predetermined conditions. For example, the pH of the moromi in alcoholic beverage production is usually about 4, but as the pH of the moromi approaches 2, the content of perylaldehyde increases, resulting in an alcoholic beverage in which the sum of the contents of perilla and peryl alcohol decreases. It has been found that by utilizing this property, it is possible to provide alcoholic beverages and packaged alcoholic beverages with a fresh and fragrant aroma reminiscent of fresh leaves of perilla, which cannot be felt with perylaldehyde alone.

The content of perylaldehyde in packaged alcoholic beverages is preferably in the range of 0.6 ppm to 12 ppm, more preferably in the range of 0.6 ppm to 6 ppm, and more preferably in the range of 0.6 ppm to 3 ppm. It is even more preferable. The threshold value of perylaldehyde is low, and even if it is contained in an amount exceeding the upper limit value, it becomes difficult to obtain the effect of increasing fragrance.
The content of perilla in packaged alcoholic beverages is preferably within the range of 0.6 ppm or more and less than 36 ppm, more preferably within the range of 0.6 ppm to 18 ppm, and within the range of 0.6 ppm to 4.8 ppm. It is more preferable that the When the content of shisool is 300 ppm or more, it exceeds the threshold value of shisool, and an odor similar to acetaldehyde is felt, which is not preferable. If the content of perilla is less than 300 ppm, the odor of perilla alone will not be felt, but even if the content of perilla is more than 36 ppm, the effect of sensing a fresh and fragrant aroma reminiscent of fresh perilla leaves will not increase.
The content of peryl alcohol in the packaged alcoholic beverage is preferably within the range of 0.1 ppm to 1.5 ppm.
The sum of the contents of peryl alcohol and peryl alcohol is preferably within the range of 0.1 ppm to 38 ppm, more preferably within the range of 0.6 ppm to 20 ppm, and preferably within the range of 0.6 ppm to 6.3 ppm. It is even more preferable that there be.
The contents of peryl aldehyde, peryl alcohol, and peryl alcohol are all values based on an alcohol concentration of 20% (v/v).
As the content of perylaldehyde in packaged alcoholic beverages decreases, it becomes harder to perceive the fresh, fragrant aroma reminiscent of fresh shiso leaves. When the content of perylaldehyde exceeds the upper limit, a grassy odor tends to be felt more easily.
As the sum of the contents of perilla alcohol and peryl alcohol in packaged alcoholic beverages decreases, it becomes difficult to perceive the fresh and fragrant aroma reminiscent of fresh shiso leaves. The coexistence of perillaldehyde and at least one of perillyl alcohol and peryl alcohol brings the fragrance closer to the natural perilla scent. When the sum of the contents of peryl alcohol and peryl alcohol exceeds the upper limit, there is a tendency for an earthy odor, a grassy odor, and an oily odor to be perceived.

Perylaldehyde is known as the aromatic component of shiso. It is the aromatic component that characterizes fresh shiso leaves, and is abundant in fresh, raw shiso leaves. The amount of perylaldehyde contained in shiso tends to decrease as time passes after it is harvested. Dried shiso contains less perylaldehyde than fresh shiso. The threshold value for perylaldehyde is 0.030 ppm (in aqueous solution). The packaged alcoholic beverage according to the present invention contains an amount of perylaldehyde that exceeds a threshold value, and the aroma derived from perylaldehyde can be sensed.

The threshold value for shisool is 300 ppm (in aqueous solution). Even if the packaged alcoholic beverage according to the present invention has a perilla amount lower than the threshold value, it contains 0.6 ppm or more of perilla, and the coexistence of perillaldehyde has the effect of approaching the natural fragrance of perilla. This effect is not observed with perylaldehyde alone.
The packaged alcoholic beverage according to the present invention does not have the aroma of perilla alone, but it is presumed that perilla has the effect of making the aroma of perylaldehyde easier to perceive. In addition, by including perilla and perillaldehyde, the unpleasant odors (grassy, earthy, oily) contained in perilla derived from perilla become relatively less perceptible, so these unpleasant odor components can be removed. It is presumed that this is masked by shisool.

The threshold value for peryl alcohol is 1.66 ppm (in aqueous solution). Even if the amount of peryl alcohol is lower than the threshold value, the packaged alcoholic beverage according to the present invention contains 0.1 ppm or more of peryl alcohol, and the coexistence of peryl aldehyde has the effect of approaching the natural fragrance of perilla. This effect is not observed with perylaldehyde alone.
Since peryl alcohol has a lower threshold value than peryl alcohol, the packaged alcoholic beverage of the present invention may contain peryl alcohol exceeding the threshold value. By containing peryl alcohol below the threshold value, it is possible to provide packaged alcoholic beverages that have a scent close to the natural perilla.

The ratio of the content of perylaldehyde to the sum of the contents of perilla and peryl alcohol in the packaged alcoholic beverage according to the present invention is 1:0.01 to 1:100 in terms of alcohol concentration 20% (v/v). It is preferably within the range, more preferably within the range of 1:0.1 to 1:10, and particularly preferably within the range of 1:1 to 1:5.
When the sum of the contents of perilla alcohol and peryl alcohol is less than the above ratio, the effect of making the natural perilla scent more perceptible becomes less likely to occur.
Even if the sum of the contents of perilla and peryl alcohol becomes higher than the above ratio, the effect of making the natural fragrance of perilla more perceptible does not improve, and this is not economical.

The ratio of the content of perylaldehyde to the content of perilla in the packaged alcoholic beverage according to the present invention is within the range of 1:0.01 to 1:100 when converted to an alcohol concentration of 20% (v/v). The ratio is preferably within the range of 1:0.1 to 1:10, more preferably within the range of 1:0.5 to 1:5.
When the content of perilla is lower than the above ratio, it becomes difficult to produce the effect of making it easier to perceive the natural fragrance of perilla.
When the content of perilla is higher than the above ratio, the amount of perylaldehyde is relatively reduced, so it becomes difficult to feel the fresh and aromatic aroma reminiscent of fresh perilla leaves.

The ratio of the content of perylaldehyde to the content of peryl alcohol in the packaged alcoholic beverage according to the present invention is within the range of 1:0.01 to 1:100 when converted to an alcohol concentration of 20% (v/v). The ratio is preferably within the range of 1:0.1 to 1:10, more preferably within the range of 1:0.2 to 1:1.
When the content of peryl alcohol is lower than the above ratio, it becomes difficult to produce the effect of making it easier to perceive the natural scent of shiso.
When the content of peryl alcohol is higher than the above ratio, the amount of peryl aldehyde is relatively reduced, making it difficult to feel the fresh and fragrant aroma reminiscent of fresh shiso leaves.

The pH of the packaged alcoholic beverage according to the present invention is preferably within the range of 2 to 8, more preferably within the range of 3 to 7.
If the pH is less than the lower limit, it is not preferable because the acidity becomes too strong and the aroma becomes difficult to perceive.
When the pH exceeds the upper limit value, there is a problem in that unpleasant tastes such as harsh taste, rough taste, and mucus feel are easily felt.

The solid content of the packaged alcoholic beverage according to the present invention is preferably 0.5 (w/v)% or less.
By adding various additives such as acidulants, sugars, and dietary fibers to the packaged liquor according to the present invention, a packaged mixed liquor (liqueur) with a solid content of more than 0.5 (w/v)% can be obtained. Also good. By increasing the solid content, it becomes easier to adjust the taste of packaged alcoholic beverages to a desirable one.

The packaged alcoholic beverage according to the present invention is preferably transparent. Although the color is preferably colorless, it may be colored by adding a coloring component.

The packaged alcoholic beverage according to the present invention contains alcohol (ethanol), and the alcohol concentration may be 0.01% or more. The alcohol concentration is preferably within the range of 0.01% to 45%, more preferably within the range of 1% to 30%, even more preferably within the range of 3% to 25%, and 10%. Particularly preferred is a range of % to 25%.
There is no significant difference in the aromas of perylaldehyde, peryl alcohol, and peryl alcohol depending on the alcohol concentration.

The contents of peryl aldehyde, peryl alcohol, and peryl alcohol in packaged alcoholic beverages mean values based on an alcohol concentration of 20% (v/v). If the alcohol concentration in the packaged alcoholic beverage is 20% (v/v) or more, this is the value when diluted with water to make the alcohol concentration 20%. If the alcohol concentration in the packaged alcoholic beverage is less than 20%, the value may be calculated by dividing the alcohol concentration in the packaged alcoholic beverage and then multiplying by 20.

The packaged alcoholic beverages in the present invention include distilled alcoholic beverages such as pot-distilled shochu, mixed alcoholic beverages such as liqueurs, and sparkling alcoholic beverages obtained by adding foaming properties to these beverages. Mixed alcoholic beverages are obtained by adding optional ingredients to a base of distilled alcoholic beverages.

The bottled alcoholic beverage according to the present invention may be made into a foamable bottled alcoholic beverage by impregnating carbon dioxide gas. Carbon dioxide pressure refers to carbon dioxide pressure measured at 20°C. The carbon dioxide pressure is preferably in the range of 0.1 to 0.3 MPa, more preferably 0.15 to 0.3 MPa. Carbon dioxide pressure means a value measured by a beer gas pressure analysis method based on an analysis method prescribed by the National Tax Agency.

<Method for producing alcoholic beverages>
The method for producing alcoholic beverages of the present invention includes:
A first step of taking steps to ferment the product to become a raw material for alcoholic beverages;
a second step of distilling the moromi obtained in the first step;
A method for producing alcoholic beverages, comprising: a perilla fermentation step in which perilla is added to the moromi and fermented between the first step and before the second step, wherein the perilla fermentation step includes the following ( It is characterized by being accompanied by at least one selected from 1) to (3).
(1) The pH in the perilla fermentation process is 4.0 or less. (2) The perilla to be added is refrigerated or frozen, or is at approximately room temperature. (3) The fermentation time in the perilla fermentation process is between 1 hour and 8 days. Within the scope Moromi refers to moromi that has been fermented to become a raw material for alcoholic beverages (limited to those that can be used for the production of alcoholic beverages), and that has not yet been distilled.
The above (1) to (3) may be used alone, in combination, or in combination. Most preferred is a combination of all.
It is also possible to produce a packaged alcoholic beverage by producing the alcoholic beverage by the above method and then packaging the alcoholic beverage in a container.

The content of each aroma component in alcoholic beverages immediately after distillation (without the addition of water, ethanol, etc.) is the content of each aroma component contained in packaged alcoholic beverages based on an alcohol concentration of 20% (v/v). That's all. The content of each aroma component contained in alcoholic beverages immediately after distillation often exceeds threshold values. By adding water or an alcohol such as continuously distilled alcohol to the alcoholic beverage immediately after distillation, the packaged alcoholic beverage of the present invention can be obtained. This makes it possible to provide packaged alcoholic beverages with a fresh and fragrant aroma reminiscent of fresh shiso leaves.

In order to produce the packaged alcoholic beverage of the present invention, it is preferable that the aroma components contained in the alcoholic beverage immediately after distillation be within the following ranges.
The content of perylaldehyde contained in the alcoholic beverage immediately after distillation is preferably in the range of 5 ppm to 100 ppm, more preferably in the range of 5 ppm to 50 ppm, and even more preferably in the range of 5 ppm to 25 ppm.
The content of shisool contained in the alcoholic beverage immediately after distillation is preferably within the range of 5 ppm to 300 ppm, more preferably within the range of 5 ppm to 100 ppm, and even more preferably within the range of 5 ppm to 50 ppm. .
The content of peryl alcohol contained in the alcoholic beverage immediately after distillation is preferably in the range of 0.5 ppm to 10 ppm.
The sum of the contents of shisool and peryl alcohol contained in the alcoholic beverage immediately after distillation is preferably within the range of 5 ppm to 310 ppm, more preferably within the range of 5 ppm to 110 ppm, and within the range of 5 ppm to 60 ppm. It is even more preferable that there be.
The content of the above aroma components is based on an alcohol concentration of 20% (v/v).
Alcoholic beverages that have just been distilled include a mixture of a plurality of alcoholic beverages that have just been distilled, and alcoholic beverages that have not been added with alcohol, such as continuously distilled alcohol.

<First step>
The first step may include a fermentation step. As a means for fermentation, microorganisms such as yeast may be added to an item that is a raw material for alcoholic beverages, and fermentation conditions (fermentation temperature, number of fermentation days) may be set appropriately. A saccharification step may be included before or together with the fermentation step. The saccharification process includes a method of adding an enzyme for saccharification. The entire amount of the raw material for alcoholic beverages may be added at one time, or may be added in multiple portions. In the present invention, it is preferable to add it in multiple batches. This allows the alcohol content of the moromi to be increased.

<Second process>
The second step is a step of distilling the moromi obtained in the first step. The second step is a step of distilling alcohol-containing substances contained in the moromi. After the second step, it is also possible to perform, for example, a water addition step, a pasteurization step, a bottling step, etc. In the present invention, alcoholic beverages that have undergone the second step are treated as alcoholic beverages, and alcoholic beverages packed in containers are treated as packaged alcoholic beverages. Any container can be used, such as paper, plastic, metal, etc., and there is no limit to the capacity of the container.

(Perilla fermentation process)
(1) The pH of the moromi in the perilla fermentation step is preferably 4.0 or less, more preferably 3.6 or less. By setting the pH of the moromi to 4.0 or less, the amount of perylaldehyde contained in the alcoholic beverage can be increased, and the alcoholic beverage can be made to contain an appropriate amount of either shisool or peryl alcohol. If the pH of the moromi is lowered too much, the yeast in the moromi will easily die, so the pH is preferably 2.0 or higher, more preferably 2.5 or higher.
The pH of the moromi does not change even as fermentation progresses. The pH of the fermented moromi remains around 4.0. When perilla is added to moromi having a pH of 4.0, the amount of perylaldehyde contained in the alcoholic beverage tends to decrease, and the sum of the contents of perilla and peryl alcohol tends to increase. In order to bring the pH of the moromi in the perilla fermentation process to a range of 2 to 3.5, fermentation using yeast alone is not sufficient and it is necessary to add acid. The acid may be an inorganic acid or an organic acid. Examples of inorganic acids include hydrochloric acid, nitric acid, phosphoric acid, sulfuric acid, and boric acid. Examples of organic acids include formic acid, acetic acid, citric acid, oxalic acid, and lactic acid. If a strong acid is used, yeast will be killed by locally lowering the pH, so it is preferable to use a weak acid, and it is preferable to use an organic acid. It is preferable to use an acid approved under the Liquor Tax Law.
When adjusting the pH of the moromi to be basic, a substance that shows basicity when dissolved in water may be used. Both weak and strong bases can be used. Since rapid pH changes in the moromi affect yeast, it is preferable to use a base with a buffering effect. As the base, sodium phosphate, sodium citrate, sodium hydroxide, potassium hydroxide, etc. can be used. It is preferable to use a base approved under the Liquor Tax Law.

It is preferable to adjust the pH of the moromi in the above-mentioned perilla fermentation process before adding perilla. This makes it difficult to reduce perylaldehyde contained in perilla and moromi.

(2) It is preferable that the perilla to be added is once dried and then stored in a refrigerated or frozen state or at approximately room temperature.
The method of drying raw perilla is not limited as long as the water contained in perilla can be evaporated. For example, raw shiso may be dried in the sun, naturally indoors, or indoors by blowing cold or hot air. Since the aromatic components contained in perilla gradually evaporate whether the leaves are fresh or dried, it is preferable to blow hot air indoors to dry them in a short time.
The dried shiso in the present invention may be one that does not rot when left at room temperature of 20° C. for 10 days. Specifically, it is preferable that the water content contained in dried perilla is 30% or less, more preferably 20% or less, and even more preferably 10% or less. The water content of perilla can be measured by a heat drying method.
The temperature when storing dried shiso in a refrigerator is preferably in the range of more than 0 degrees Celsius to 10 degrees Celsius. The temperature at which dried shiso is stored frozen is preferably 0 degrees or less, more preferably -10 degrees or less, and particularly preferably -20 degrees or less. The lower limit of the temperature when storing dried shiso in a frozen state is not particularly limited, but as the storage temperature becomes lower, electricity and equipment are required, which is not economical, so it may be set to about -90 degrees or higher.
Shiso at approximately room temperature refers to shiso that has been refrigerated or frozen (dried) and stored in an environment that exceeds the temperature at which it was refrigerated or frozen before being added to moromi. Even if shiso (dried) is stored in an environment that exceeds the temperature at which it was refrigerated or frozen before being added to moromi, it is possible to produce alcoholic beverages with a natural shiso aroma.
(3) The fermentation time of the perilla fermentation process is not limited as long as the yeast in the moromi can assimilate perilla, but it is preferably in the range of 1 hour to 8 days, and preferably in the range of 6 hours to 5 days. More preferably, the period is from 12 hours to 3 days.
When the fermentation time is increased, the fermented taste of the alcoholic beverage increases, but the content of perylaldehyde and the aroma derived from perylaldehyde tend to become less perceptible.
If the fermentation time is short, the alcoholic beverage tends to lack the fermented flavor.

By using perylaldehyde and at least one of perilla and peryl alcohol as indicators, it is possible to produce an alcoholic beverage having the fresh and natural aroma of perilla. It is preferable to use perylaldehyde, peryl alcohol, and peryl alcohol as indicators. These aroma components may be analyzed at any stage as long as it is perilla or an extract extracted from perilla, moromi after adding perilla, or alcoholic beverage after distilling the moromi.
The extract extracted from Shiso may be water or may contain alcohol. There are no restrictions on alcohol concentration.
In the case of moromi, any of the moromi immediately after adding perilla, during fermentation, after fermentation, or immediately before distillation may be analyzed. In the case of alcoholic beverages, any of the alcoholic beverages may be analyzed, such as immediately after distillation, immediately before packaging, or after packaging.

The materials constituting the present invention will be explained below.

(Materials containing peryl aldehyde, peryl alcohol and peryl alcohol)
As the material containing peryl aldehyde, perilla alcohol, and peryl alcohol, fragrance and perilla can be used alone or in combination. In the packaged alcoholic beverage according to the present invention, it is preferable to use perilla, which is a natural product. Perilla contains perillaldehyde, perilla and peryl alcohol. For shiso, either the leaves or the stems may be used, or both may be used. Since it is a natural product, the amounts of perillaldehyde, peryl alcohol, and peryl alcohol contained in perilla tend to vary, but in general, perilla leaves tend to contain more peryl aldehyde, peryl alcohol, and peryl alcohol.
The amounts of perylaldehyde, perilla, and peryl alcohol tend to vary depending on the drying state of shiso. Fresh shiso has the highest content of each aroma component (peryl aldehyde, perilla, and peryl alcohol), but the ratio of each aroma component varies depending on the drying state. Looking at the ratio of perylaldehyde and shisool contained in fresh and dried shiso, fresh shiso tends to have a relatively higher ratio of perylaldehyde than dried shiso, and dried shiso has a higher ratio of perylaldehyde than dried shiso. The ratio of perilla tends to be relatively high. Utilizing this property, the ratio of perillaldehyde to perilla can be adjusted by adjusting the dry state of perilla or by adjusting the mixing ratio of fresh perilla and dried perilla. The same tendency as above is observed when the ratio of peryl aldehyde to peryl alcohol is taken.
It has been thought that perillaldehyde gives the characteristic scent of perilla, so when using perilla as a raw material, raw perilla has been used to manufacture alcoholic beverages. In contrast, in the present invention, by using dried perilla as a raw material, it has become possible to increase the content and ratio of perilla alcohol and peryl alcohol contained in alcoholic beverages. This makes it possible to provide an alcoholic beverage with a natural perilla aroma.

Fresh shiso has a high content of perillaldehyde, perillyl alcohol, and peryl alcohol, but because it is perishable, it is prone to handling problems. There is also the problem that people tend to experience unpleasant odors such as grassy, earthy, and oily odors.
Dried perilla has a low content of perillaldehyde, perilla, and peryl alcohol, but it is easy to handle because it does not spoil. In addition, it is difficult to detect unpleasant odors such as grassy, earthy, and oily odors.

The aroma components in perilla (perillaldehyde, perilla, peryl alcohol, and substances that cause unpleasant odors) have the property of volatilizing into the atmosphere. This property is the same for both fresh and dried shiso, regardless of the drying state of the shiso. The longer the period of storage of perilla until it is used in moromi or alcoholic beverages, the less the above-mentioned aroma components in perilla tend to be. The above-mentioned aroma components in perilla hardly evaporate when stored at low temperatures, so by storing perilla at low temperatures, the aroma components contained in perilla can be maintained over a long period of time. A similar tendency is observed even in the state of shiso (fresh leaves or dried leaves). Shiso may be stored either refrigerated (above 0 degrees Celsius to 10 degrees Celsius) or frozen (below 0 degrees Celsius). It is preferable to store perilla in a frozen state because the aroma components in perilla do not decrease due to freezing and thawing. The temperature at which shiso is stored frozen is preferably 0 degrees or less, more preferably -10 degrees or less, and particularly preferably -20 degrees or less. The lower limit of the temperature when storing perilla in a frozen state is not particularly limited, but the lower the storage temperature, the more electricity and equipment will be required, which is not economical, so it may be set to about -90 degrees Celsius or higher.

There is no particular limit to the storage period of frozen perilla, but since perilla has the property of being harvested every year and from the perspective of securing an appropriate inventory quantity, it is preferably within the range of 1 day to 3 years, and 1 month. It is more preferable to set the period to 2 years.
The shelf life of refrigerated shiso is preferably in the range of 1 to 60 days, more preferably in the range of 1 to 30 days, since the problem of perilla spoiling occurs.
If perilla is used immediately in the alcoholic beverage according to the present invention, there is no need to freeze or refrigerate it. The standard for using perilla immediately is within one day after harvesting fresh perilla, and within one day after completing the drying process for dried perilla.

(Articles that serve as raw materials for alcoholic beverages)
Goods that can be used as raw materials for alcoholic beverages may be anything that can serve as a carbon source during fermentation and produce alcohol through fermentation, such as rice, wheat, barley, sweet potatoes, buckwheat, soybeans, potatoes, butterbur, etc. In addition to sugar-containing substances such as pumpkin and dates, processed products of these substances and sake lees can be used. These materials may be used alone or in combination.
The entire amount of the raw materials for alcoholic beverages may be added at once in the first step, but it is better to add them in multiple portions while monitoring the progress of fermentation, as this will increase the alcohol content of the alcoholic beverage. preferable.

(optional ingredient)
Other materials may be added to the alcoholic beverage according to the present invention as long as they do not interfere with the structure and effects of the present invention. Other materials include, for example, sugars, dietary fibers, colorants, vegetable proteins and peptides such as corn and soybeans, animal proteins and peptides such as bovine serum albumin, seasonings such as amino acids, ascorbic acid, etc. Antioxidants, acidulants, bittering agents, sweeteners, fragrances, carbonic acid, etc. can be mentioned.

The present invention will be explained below using examples, but the present invention is not limited thereto.

<Example>
(Dried shiso)
Harvested fresh shiso was dried and used as the material. The moisture content of the dried perilla was 20%. The dried perilla was stored in a freezer at -20 degrees Celsius until it was used in the perilla fermentation process. The freezing period of shiso in this example was one month.
(First step) Using Wine yeast OC-2 (a yeast strain owned by the National Alcoholic Beverage Research Institute) with the formulation shown in Table 1 below, fermentation was carried out at a fermentation temperature of 25 degrees and for 13 days. (5 days of fermentation after primary preparation, 8 days of fermentation after secondary preparation). The pH of the moromi after the first step was 3.8.

(Perilla Fermentation Step) Hydrochloric acid, citric acid, or sodium citrate was added to the moromi obtained in the first step to adjust the pH to 2.2 to 4.5 as appropriate. 10 g of dried perilla obtained by the above method and frozen after drying was added and fermented at 25 degrees for one day. Test group 1 used hydrochloric acid, and test groups 2 to 4 used citric acid. Test group 5 was obtained by adding 80 g (moisture content: 90%) of frozen raw perilla to the moromi obtained in the first step without adjusting the pH, and fermenting it at 25° C. for 1 day. The frozen raw shiso used was harvested raw shiso that was immediately stored in a freezer at -20 degrees Celsius.

(Second Step) Each moromi after the perilla fermentation step was distilled under reduced pressure at a degree of vacuum of 250 mmHg. The alcohol concentration of the distilled spirits obtained was 35.8% in all test groups 1 to 6. Alcohol concentration was measured using a vibrating density meter manufactured by Kyoto Denshi Kogyo.

Each of the obtained distilled spirits was diluted with purified water to obtain a distilled liquor with an alcohol concentration of 20.5%, which was packaged into containers to obtain bottled spirits (packed distilled spirits). Packaged alcoholic beverages were not opened until the evaluation was conducted, and a closed system was maintained. Alcohol concentration was measured using a vibrating density meter manufactured by Kyoto Denshi Kogyo.

(Analysis of aroma components by gas chromatography (GC)) The content of perillaldehyde, perillyl alcohol, and peryl alcohol in each packaged alcoholic beverage was analyzed by solid-phase microextraction method (SPME method) using a GC/MS device. The analysis conditions were as follows: The fiber was a PDMS material with a film thickness of 100 μm, preincubated at 60°C for 10 minutes, extracted at 60°C for 20 minutes, and detached at 250°C for 3 minutes. Inert Cap Pure WAX (manufactured by GL Sciences, inner diameter 0.25 mm, column length 60 m, film thickness 0.25 μm) was used as the column, and helium was used as the carrier gas. The amount of aroma components obtained by the analysis was expressed as the component amount (ppm) per 20% (v/v) alcohol concentration.

The results of the GC analysis are shown in Table 2. Let perylaldehyde be (A) and peryl alcohol and peryl alcohol be (B). (B) The sum of the corresponding component amounts is also shown in Table 2.

There were differences in the amount of perylaldehyde and (B) component in the distilled spirits obtained in Test Groups 1 to 4, in which the pH of the moromi was lowered, and in Test Group 5, in which frozen raw perilla was used. .

(sensory evaluation)
Five distilled spirits (alcohol concentration 35.8%) produced under conditions with different mash pH as described above were diluted with water to give an alcohol concentration of 20%, and then mixed with continuous distilled alcohol (alcohol concentration 20%). A closed system was maintained by not opening the bottles until the containers were prepared and evaluated. A trained panel of eight experts conducted a sensory evaluation of fresh aroma, natural shiso aroma, and unpleasant odor based on the evaluation criteria shown below. The unpleasant odor was expressed as a combination of the grassy, earthy, and oily smells of shiso. Packaged alcoholic beverages No. Nos. 6 to 10 are beverages in which the continuous distillation alcohol of perilla shochu and molasses raw materials were adjusted to have a pure alcohol ratio of 88:12. The pH of each packaged alcoholic beverage was 6.7.
The trained expert panel was comprised of those who met the following criteria (1) to (4).
(1) A person who conducts a sensory test using the 3-point discrimination method for 10 questions related to alcoholic beverages and has a correct answer rate of 60% or more. (2) A person who satisfies (1) above but is different from (1) above. (3) From the day on which the sensory test in (1) and (2) above was conducted, using the 3-point discrimination method to perform a sensory test on another 10 questions related to alcoholic beverages on the day of (4) Persons aged 20 to 65 (Fresh fragrance)
1: Fresh 2: Slightly fresh 3: Neutral 4: Slightly not fresh 5: Not fresh (Natural perilla aroma)
1: Natural shiso aroma 2: Slightly natural shiso aroma 3: Neutral 4: Slightly unnatural shiso aroma 5: Unnatural shiso aroma (unpleasant odor)
1: No unpleasant odor 2: No unpleasant odor 3: Neutral 4: Slightly unpleasant odor 5: Unpleasant odor

The sensory evaluation score is the average score of 8 expert panelists, and when the average score is less than 3 points, the aroma of perilla has increased, and when the average score is over 3 points, the aroma of perilla has decreased. I decided that. Table 3 shows the amount of aroma components and the sensory evaluation results of the evaluation samples.

From the results in Table 3, it was found that shiso shochu with the pH of the moromi adjusted to 3.6 or lower has a lower unpleasant odor, increases the fresh aroma, and enhances the natural aroma of shiso. Furthermore, by adjusting the pH of the moromi to a lower level, the natural aroma of shiso could be further enhanced. Packaged alcoholic beverages No. In No. 10, the amount of perylaldehyde increased by using frozen raw shiso, but since the amount of perillyl alcohol and peryl alcohol was relatively small, it was assumed that the unpleasant odor was strong and the natural fragrance of shiso was difficult to perceive. Ta.

Claims (8)

An alcoholic beverage containing peryl aldehyde, peryl alcohol , peryl alcohol, and alcohol,
The perylaldehyde content is 0.6 ppm or more in terms of alcohol concentration 20% (v/v),
The sum of the content of peryl alcohol and peryl alcohol in terms of alcohol concentration 20% (v/v) is 0.6 ppm or more,
It is characterized in that the ratio of the content of perylaldehyde to the sum of the contents of perillyl alcohol and peryl alcohol is within the range of 1:1 to 1:100 when converted to an alcohol concentration of 20% (v/v). Packaged alcoholic beverages. 2. The packaged alcoholic beverage according to claim 1, wherein the sum of the contents of peryl alcohol and peryl alcohol is 38 ppm or less when converted to an alcohol concentration of 20% (v/v). The packaged alcoholic beverage according to claim 1, characterized in that the content of peryl alcohol is 1.5 ppm or less when converted to an alcohol concentration of 20% (v/v). The packaged alcoholic beverage according to claim 1 or 2, characterized in that the content of perylaldehyde is 12 ppm or less when converted to an alcohol concentration of 20% (v/v). A claim characterized in that the ratio of the content of perylaldehyde to the sum of the contents of perillyl alcohol and peryl alcohol is within the range of 1:1 to 1:10 when converted to an alcohol concentration of 20% (v/v). The packaged alcoholic beverage according to any one of items 1 to 4. A claim characterized in that the ratio of the content of perylaldehyde to the sum of the contents of perillyl alcohol and peryl alcohol is within the range of 1:1 to 1:5 when converted to an alcohol concentration of 20% (v/v). The packaged alcoholic beverage according to any one of 1 to 5. The packaged sparkling alcoholic beverage according to any one of claims 1 to 6, characterized in that it contains carbon dioxide gas. A first step of taking steps to ferment the product to become a raw material for alcoholic beverages;
a second step of distilling the moromi obtained in the first step;
A method for producing an alcoholic beverage, comprising: a perilla fermentation step in which dry perilla is added to the moromi from the first step to before the second step, and a means for fermentation is taken; A method for producing alcoholic beverages, characterized in that it is accompanied by at least one selected from the following (1) to (3).
(1) The pH in the perilla fermentation process is 4.0 or less. (2) The dried perilla to be added is refrigerated or frozen perilla or is at approximately room temperature. (3) The fermentation time in the perilla fermentation process is 1 hour to 8 hours. within days