JP7382335B2 - Shochu - Google Patents

Description

The present invention relates to a sweet potato shochu with novel flavor characteristics and a method for producing the same.

In the past, potato shochu was avoided by many consumers because of its unique aroma. However, subsequent research results and technological improvements have made it possible to produce sweet potato shochu with flavor characteristics that match consumer tastes. Nowadays, potato shochu is widely accepted by consumers. Even though it is called potato shochu, its flavor characteristics vary. Patent Document 1 discloses a sweet potato shochu with an excellent citrus aroma rich in terpene compounds, which is produced using potato flour koji obtained by making koji from potato powder containing terpene glycosides as a raw material. Disclose alcoholic beverages such as. Patent Document 2 discloses a sweet potato shochu containing monoterpene alcohol, β-damascenone, and rose oxide at a certain concentration or more and having a gorgeous aroma and sweet flavor. Patent Document 3 discloses a sweet potato shochu that has the sweet and burnt aroma of roasted sweet potatoes, which is produced using sweet potatoes treated at high temperature and high pressure as a raw material. Patent Document 4 discloses potato shochu that is produced by distilling shochu mash twice and has a refreshing flavor while maintaining the original flavor characteristics of potato shochu.

Japanese Patent Application Publication No. 2005-245249 Unexamined Japanese Patent Publication No. 2018-50546 Japanese Patent Application Publication No. 2010-81899 Japanese Patent Application Publication No. 2014-103886

The present invention aims to provide a sweet potato shochu with unprecedented flavor characteristics. In particular, the purpose is to provide a sweet potato shochu that has a sharp and plump sweet potato aroma.

As a result of extensive research, the inventors of the present invention discovered that specific components of potato shochu are responsible for the sharp and plump sweet potato aroma. The present invention was completed based on this knowledge.
Although not limited, the present invention provides the following:
(1) The potato shochu described above, which contains 120 ppb to 660 ppb of geraniol and 80 ppm or less of phenylethyl alcohol.
(2) The sweet potato shochu of (1) further contains 7.0 ppm or less of furfural.
(3) The potato shochu described above, which contains phenylethyl alcohol at 80 ppm or less and furfural at 7.0 ppm or less.
(4) The sweet potato shochu of (3) further contains 120 ppb to 660 ppb of geraniol.
(5) A method for producing potato shochu, which includes a step of obtaining a primary moromi in a primary preparation step, subjecting the primary moromi to a secondary preparation step to obtain a secondary moromi, and distilling the secondary moromi, the distillation step The above-mentioned manufacturing method includes carrying out until the alcohol content of the entire distillate reaches 38% or more.
(6) Potato shochu produced by the method of (5).

FIG. 1 shows a taste map of the potato shochu of the present invention and the existing potato shochu. FIG. 2 shows the geraniol content of the potato shochu of the present invention and the existing potato shochu.

The potato shochu and the method for producing the same according to the present invention will be explained below.

The potato shochu in the present invention can be obtained by a manufacturing method comprising the steps of obtaining a primary moromi (moromi) (primary preparation), a step of obtaining a secondary moromi (secondary preparation), and a step of distilling the secondary moromi. . Here, in the distillation step, a distillate whose alcohol content is adjusted to a specific value is obtained. The method for producing the primary moromi and secondary moromi is not particularly limited as long as it is a commonly practiced method. In the production of shochu, multistage preparations such as tertiary and quaternary preparations are sometimes carried out, but it can be understood that the effects of the present invention can be achieved as long as the above-mentioned distillation process is carried out. Below, the case of two-stage preparation will be explained.

(primary moromi)
Water and yeast are added to the koji and mixed, and the yeast is grown under predetermined conditions until the number of yeast necessary for fermentation is reached, and the primary moromi is obtained. The process of obtaining the primary moromi is called primary preparation. The raw material, type of koji mold, and koji production method are not particularly limited as long as the koji is the koji used in normal shochu. Generally, Aspergillus aspergillus (Aspergillus kawachii, Aspergillus usami), Aspergillus awamori (Aspergillus awamori), Aspergillus oryzae (Aspergillus oryzae), etc. are used.

If you do not have koji, you can add liquefying enzymes and saccharifying enzymes such as α-amylase and glucoamylase to grain materials such as rice and barley that have been steamed using conventional methods, or grain materials such as rice and barley that have been pulverized. May be substituted. In this case, the selection and amount of the enzyme agent to be added are not particularly limited as long as yeast can proliferate.

Yeast is not particularly limited as long as it has alcohol fermentation ability. Yeasts commonly used in alcoholic beverages include wine yeast, sake yeast, whiskey yeast, and shochu yeast. The form of use thereof is not particularly limited, and may be, for example, a liquid sealed in a container such as an ampoule, or dried yeast.

(Secondary moromi)
The raw materials and water are added to the primary moromi, mixed, and fermented under predetermined conditions to produce the secondary moromi. The process of obtaining secondary moromi is called secondary preparation. At this time, the sweet potato that has been subjected to the steaming process is used as all or part of the raw material.

The variety of sweet potato that can be used in the present invention is not particularly limited as long as it is a variety commonly used for sweet potato shochu. Varieties of sweet potatoes commonly used to produce potato shochu include, for example, Koganesengan, Shiro Yutaka, Minami Yutaka, Shiro Satsuma, Norin No. 2, Kokei No. 14, Satsuma Hikari, Beniasuma, Beni Satsuma, Beni Hayato, Joy White, Murasaki Imo, etc. can be mentioned.

The form of sweet potato that can be used in the present invention is also not particularly limited. The sweet potato may be fresh or cut into appropriate sizes, or may be frozen and preserved after harvesting. Moreover, it may be subjected to processing such as drying, shredding, and pulverization. However, in the steaming process, if the sweet potatoes are held at high temperatures for a long period of time, they may lose their shape and interfere with the work in the subsequent process. It is preferable to use

In the present invention, the steaming process is carried out after the raw sweet potatoes undergo usual pretreatment processes such as washing and cutting off both ends and diseased parts. The device (steamer) used in the steaming process is not particularly limited as long as it is normally used in the steaming process of shochu, but since it is necessary to maintain the temperature for a long time, it may be a device that can be closed, such as a batch-type steamer. machine can be used.

The steaming step (1) is a step for pregelatinizing the sweet potato, and in order to raise the temperature of the sweet potato, steam is vented into the apparatus. Then, through the steaming step (2), gelatinization of the starch in the sweet potato progresses. Further, in the steaming step (3), steam may be introduced to an extent that does not cause burning, but it is preferable to stop the steam. Further, although the device may be opened, it is preferable to keep it in a closed state to prevent contamination and temperature drop. In conventional sweet potatoes for sweet potato shochu, the steaming step (3) of the present invention was not performed, and after the steaming step (2) was completed, the potatoes were cooled by forced air blowing or the like.

After the steamed sweet potatoes are cooled, they are crushed in a crusher and put into the secondary mash. The method for crushing sweet potatoes is not particularly limited as long as it is a method used in a normal method for producing potato shochu. The crushing methods used for regular potato shochu include chopper type, roll type, hammer mill type, and cutter type.

The amount of sweet potato added to the secondary moromi is not particularly limited as long as it can provide the effects of the present invention. The weight of the raw material added to the secondary moromi for sweet potato shochu can be, for example, about 5 times the weight of the koji or grains added to the primary moromi.

(sugar-containing substances)
In addition to the sweet potatoes that have undergone the steaming process, sugar-containing substances can also be added to the secondary mash. Sugar-containing substances include grains such as rice, wheat (barley, rye, wheat, oats, naked wheat, etc.), buckwheat, corn, millet, millet, millet, potatoes, taro, yellow yam, yam yam, long yam, etc. Examples include potatoes such as potatoes, vegetables such as pumpkins, tomatoes, and carrots, and fruits such as dates. Sugar-containing substances that require starch gelatinization, such as grains and potatoes, are used after carrying out the usual steaming process.

The weight ratio of the sweet potato subjected to the steaming process of the present invention to the sugar-containing substance is not particularly limited as long as it can provide the effects of the present invention, and is appropriately selected and determined according to the desired quality. can do.

(enzyme agent)
During the fermentation process of the primary moromi and secondary moromi, commercially available enzyme agents may be added for the purpose of promoting fermentation, improving alcohol yield, promoting the production of desirable aromas such as esters, etc. Enzymes commonly used in the production of shochu include α-amylase, glucoamylase, cellulase, xylanase, and lipase.

(distillation)
After fermentation, the secondary moromi is put into a distillation machine and distilled to obtain shochu. The distillation method is not particularly limited as long as it can provide the effects of the present invention. Distillation methods commonly used in the production of shochu include normal pressure distillation and reduced pressure distillation.

Atmospheric distillation is the process of distilling secondary mash at atmospheric pressure to obtain unprocessed sake, and generally produces unprocessed sake with a strong, full-bodied quality. Vacuum distillation uses a vacuum pump or the like to reduce the pressure inside the distillation machine to a pressure lower than atmospheric pressure to obtain unprocessed sake, and generally produces unprocessed sake with a soft and light quality. Any distillation method or distillation operation can be carried out depending on the desired quality as long as it can provide the effects of the present invention.

In the present invention, a distillate whose total alcohol content is adjusted to a specific value is obtained by distillation, and this is used as a raw spirit. By using the overall alcohol content of the distillate obtained through distillation as an index, it becomes easier to feel the sharpness and rich sweet potato aroma of potato shochu. In the present invention, distillation is performed such that the alcohol content of the entire distillate is, for example, 55% or more, 44% or more, 43% or more, 42% or more, 41% or more, 40% or more, or 38% or more. It can be carried out.

(Other processing)
In the present invention, in addition to the above, further steps or treatments can also be performed. Such steps or treatments are not particularly limited as long as they do not impair the effects of the present invention. Things that are generally carried out in shochu production include, but are not limited to, filtration, ion exchange resin treatment, activated carbon treatment, storage in wooden storage containers (e.g. oak barrels), aging in containers such as tanks and jars, and aging under different conditions. It can be mixed with manufactured unprocessed sake. These treatments may be performed alone or in combination.

(Shochu)
The potato shochu of the present invention can be produced by the method described above. The potato shochu of the present invention is characterized by having a sharp and plump potato aroma. In this specification, sharpness refers to the fact that when drinking shochu, the smell or burnt smell of shochu does not remain in the mouth and the aftertaste disappears. It has a rich, rich aroma. No existing shochu has such flavor characteristics. It is believed that such flavor characteristics are due to the components of the potato shochu of the present invention. As such components, the inventors have identified geraniol, furfural, and phenylethyl alcohol. As long as the effects of the present invention are exhibited, the concentrations of these three components in potato shochu are not limited. More specifically, in the potato shochu of the present invention, the geraniol concentration can be set to 120 ppb to 660 ppb, 120 ppb to 620 ppb, 150 ppb to 620 ppb, or 150 ppb to 600 ppb. In the potato shochu of the present invention, the furfural concentration can be 7.0 ppm or less, 6.0 ppm or less, 3.0 ppm or less, or 1.0 ppm or less. In the potato shochu of the present invention, the phenylethyl alcohol concentration can be 80 ppm or less, 60 ppm or less, 40 ppm or less, or 30 ppm or less. Specific examples include, but are not limited to, potato shochu containing 120 ppb to 660 ppb of geraniol, 80 ppm or less of phenylethyl alcohol, and/or 7.0 ppm or less of furfural. Another example is potato shochu containing phenylethyl alcohol at 80 ppm or less and furfural at 7.0 ppm or less.

In addition to or in place of the above, linalool, β-damascenone, ethyl acetate, isoamyl acetate, ethyl palmitate, and the like may also be involved in the flavor characteristics of the potato shochu of the present invention.

(Component analysis of potato shochu)
Component analysis of potato shochu can be performed by the following method.

(1) Alcohol content The alcohol content can be measured using a vibrating density meter. More specifically, a sample is prepared from which carbon dioxide has been removed by filtering or ultrasonicating the alcoholic beverage to be measured, and then the sample is subjected to direct flame distillation, and the density of the resulting distillate at 15°C is calculated. Table 2 Alcohol Content and Density (15℃) and Specific Gravity (15/15℃) Conversion Determine the alcohol content by converting using the table. An alcohol content of less than 1.0 (v/v)% can be measured by using "B) Gas chromatography analysis method" described in National Tax Agency prescribed analysis method 3-4 (alcohol content).

(2) Analysis of esters Analysis of esters in potato shochu can be performed by gas chromatography set to the following conditions, although not limited thereto. This analysis can also be used to analyze phenylethyl alcohol.
Equipment: Agilent6890 Series GC (G1530, manufactured by Agilent Technologies)
Column: HP-ULTRA2 (manufactured by J&W), inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm
Detector: FID
Carrier gas: Helium Column oven temperature: 40℃ (0 minutes) → (Temperature increase 10℃/min) → 230℃ (12 minutes)

In this analysis, the concentration of each component in the sample can be measured by using an internal standard or standard substance. Those skilled in the art can appropriately select and prepare internal standards and standard substances.

(3) Analysis of fatty acids Analysis of fatty acids in potato shochu can be performed by gas chromatography set to the following conditions, although not limited thereto. This analysis can also be used to analyze furfural.
Equipment: GC6890N (manufactured by Agilent Technologies)
Column: HP-FFAP (manufactured by J&W), inner diameter 0.32 mm, length 50 m, film thickness 0.50 μm
Detector: FID
Carrier gas: Helium Column oven temperature: 100℃ (0.6 minutes) → (Temperature increase 5℃/min) → 210℃ (20 minutes)

In this analysis, the concentration of each component in the sample can be measured by using an internal standard or standard substance. Those skilled in the art can appropriately select and prepare internal standards and standard substances.

(4) Analysis of monoterpene components Monoterpene components of potato shochu can be analyzed by gas chromatography set to the following conditions, although not limited thereto. This analysis can also be used to analyze geraniol.
Equipment: GC7890A (manufactured by Agilent)
Detector: Mass spectrometer (MSD5975C, manufactured by Agilent)
Column: DB-WAX (manufactured by Agilent), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm
Carrier gas: Helium Column oven temperature: 40℃ (3 minutes) → (Temperature increase 4℃/min) → 230℃ (1 minute)
Transfer line temperature: 220℃
Ion source temperature: 230℃
Quadrupole temperature: 150℃

In this analysis, the concentration of each component in the sample can be measured by using an internal standard or standard substance. Those skilled in the art can appropriately select and prepare internal standards and standard substances.

(Effect of the invention)
The sweet potato shochu obtained by the present invention has a sharp and plump sweet potato aroma.

Specific examples of the present invention are shown below. However, the following specific examples are provided for the purpose of understanding the present invention, and are not intended to limit the scope of the present invention.

[Example 1] Manufacture of the product of the present invention The primary preparation was performed as follows. The rice koji was made using a common shochu black koji mold (Kawachi-bacterial black koji NK) used in the production of regular potato shochu according to a conventional method. Specifically, the polished rice was made into koji using a black koji automatic drum-type koji making machine for shochu, and after 42 to 48 hours, it was released to obtain koji rice. Add 6 tons of rice malt and 7.2 kL of water to an approximately 18 kL tank, add and prepare shochu yeast (Kagoshima Yeast No. 2) so that the final concentration of yeast is 10 ⁵ cells/mL, and let it cool to room temperature. Fermentation was carried out for about 5 days. The total amount of primary moromi after primary fermentation was approximately 12 to 13 kL.

The secondary preparation was carried out as follows. 7.5 tons of normally steamed potatoes and 4.35 kL of water were added to the primary mash obtained by the primary preparation, and secondary fermentation was performed at room temperature for about 9 days.

The above-mentioned normally steamed potatoes were produced as follows. Raw sardines were put into a batch-type sweet potato steamer, and the usual steaming process was carried out. Specifically, steam was introduced into the steamer and the temperature was raised until the internal temperature of the sweet potato reached 100°C (heating time: about 60 minutes), and then steaming was continued for about 30 minutes to maintain the temperature at 100°C. Thereafter, the steaming was stopped, and cooling was performed for about 120 minutes by forcing outside air into the steamer.

The distillation process was performed as follows. The sweet potato shochu mash (secondary mash) that had undergone the secondary preparation was distilled using a normal pressure distillation method until the alcohol content of the entire distillate reached 55% to obtain a raw sake A. In addition, the same sweet potato shochu mash was distilled under normal pressure at 760 mmHg until the alcohol content of the entire distillate reached 37% to obtain a raw sake B. A sweet potato shochu with an alcohol content of 25% was obtained by mixing unprocessed sake A and unprocessed sake B such that the ratio of unprocessed sake A was 50% or more and added water. This was used as the product of the present invention in subsequent studies.

[Test Example 1] Sensory Evaluation A sensory evaluation of the product of the present invention produced in Example 1 was performed in comparison with an existing potato shochu (commercial product). Twelve brands of existing potato shochu (denoted as B to M) were used. Three trained expert panelists evaluated the aroma of sweet potatoes (roasted potato-like aroma to plump sweet potato aroma) and taste (rich flavor to sharp flavor) and created a taste map. (Figure 1).

As a result, the product of the present invention was found to have a sharper, richer sweet potato aroma compared to existing potato shochu. The product of the present invention had a distinctive flavor not found in existing potato shochu.

[Test Example 2] Component Analysis The product of the present invention manufactured in Example 1 was subjected to component analysis. For comparison, existing potato shochu (commercially available) was also analyzed in the same way. The existing products used in this test were 20 brands, including the 12 brands (B to M) used in Test Example 1 and 8 additional brands (denoted as N to R, T, V, and W). Table 1). The 18 brands B to R and T are general shochu, and the two brands V and W are Hanatare shochu.

(1) Preparation and analysis of analytical samples
Analysis of ester components
Analytical samples were prepared as follows. After the measurement samples (products of the present invention and 20 brands of existing products) (1000 μl) were dispensed into vials for analysis (2 ml volume), the vials were sealed and mixed. On the other hand, a solution (500 μl) in which phenylethyl alcohol was dissolved in a 60% ethanol aqueous solution was dispensed into a vial, and then the vial was sealed and mixed to prepare a standard sample. These samples were analyzed for ester components or phenylethyl alcohol according to the method set forth herein.

Analysis of Fatty Acid Components Samples for analysis were prepared as follows. A measurement sample (products of the present invention or 20 existing products) (1000 μl) was dispensed into a vial (2 ml volume) for analysis, and the vial was sealed and mixed. On the other hand, a solution (500 μl) in which furfural was dissolved in a 60% ethanol aqueous solution was dispensed into a vial, and then the vial was sealed and mixed to prepare a standard sample. These samples were analyzed for fatty acid components or furfural according to the method described herein.

Analysis of monoterpene components Analytical samples were prepared as follows. A measurement sample (products of the present invention or 20 existing products) (1000 μl) was dispensed into a vial (2 ml volume) for analysis, and the vial was sealed and mixed. On the other hand, a solution (500 μl) in which geraniol was dissolved in a 60% ethanol aqueous solution was dispensed into a vial, and the vial was sealed and mixed to prepare a standard sample. The monoterpene components and geraniol of these samples were analyzed according to the method described herein.

(2) Analysis results The invented product was shown to have a higher concentration of geraniol than existing potato shochu (Figure 2). On the other hand, it was found that the invented product had lower concentrations of furfural and phenylethyl alcohol than the existing product (Table 1). It was found that there are differences not only with general shochu but also with Hanatare.

[Test Example 3]
In the above test, the influence of the ingredients found to be characteristic of the products of the present invention on the flavor was confirmed.

(1) Effects of furfural and phenylethyl alcohol on the flavor of potato shochu Furfural and phenylethyl alcohol were added to the potato shochu (invented product) prepared in Example 1 at the concentrations shown in Table 2, and the samples were was prepared.

A sensory evaluation was conducted on the plump sweet potato aroma of each sample. Three trained expert panelists evaluated the samples on a five-point scale as shown below, and the average value was used as the evaluation score. An average score of 2.5 or higher was considered a pass.
5: The scent of plump potatoes is very noticeable 4: The scent of plump potatoes is very noticeable 3: The scent of plump potatoes is felt 2: The scent of plump potatoes is slightly felt 1: The scent of plump potatoes is very noticeable I can't feel the scent of

When furfural and phenylethyl alcohol were not added, the sample had the strongest aroma of plump sweet potatoes. On the other hand, as the amount of furfural added increased, the plump sweet potato aroma felt from the sample tended to weaken. Regarding phenylethyl alcohol, the higher the amount added, the weaker the plump sweet potato aroma felt from the sample. From these results, it was found that furfural and phenylethyl alcohol are components that negatively contribute to the rich sweet potato aroma in the potato shochu of the present invention. In relation to the plump potato aroma of potato shochu, the furfural concentration is preferably about 7.0 ppm or less, more preferably about 6.0 ppm or less, even more preferably about 3.0 ppm or less, and even more preferably 1.0 ppm or less. considered desirable. It was considered that the phenylethyl alcohol concentration is preferably about 80 ppm or less, more preferably about 60 ppm or less, even more preferably about 40 ppm or less, and even more preferably about 30 ppm or less.

(2) Effect of geraniol on flavor A test was conducted using existing potato shochu, which is generally thought to have a low concentration of geraniol. Shochu S (geraniol concentration: 20 ppb) was used as such potato shochu. Geraniol was added to this at a concentration shown in Table 3 to prepare a sample. Sensory evaluation was performed on the plump sweet potato aroma of each sample according to the conditions shown in (1) above.

Regarding shochu S, the higher the amount of geraniol added, the stronger the plump sweet potato aroma felt from the sample tended to be. These results revealed that geraniol is a component that positively contributes to the plump sweet potato aroma in the potato shochu of the present invention. In relation to the plump potato aroma of potato shochu, the geraniol concentration is preferably in the range of approximately 120 ppb to 660 ppb, more preferably approximately 120 ppb to 620 ppb, even more preferably approximately 150 ppb to 620 ppb, and even more preferably approximately 150 ppb to 600 ppb. considered desirable.

[Example 2] Production of product of the present invention Separately from Example 1, a product of the present invention was produced. According to the method described in Example 1, the product of the present invention (potato shochu (alcohol content: 25%)) was manufactured. The geraniol concentration of the product of the present invention was measured according to the method described in Test Example 2 (analysis of monoterpene components). For comparison, existing potato shochu (B, F, H, I, J, K, L, N, Q, S) were also measured in the same way. As a result, it was confirmed that the product of the present invention had a higher geraniol concentration than the existing potato shochu (Table 4).

[Test Example 4]
We investigated the influence of the alcohol content of the distillate on the flavor of sweet potato shochu.

According to the method described in Example 1, a sweet potato shochu moromi (secondary moromi) after secondary preparation was obtained. A distillate was obtained by subjecting the secondary moromi to atmospheric distillation according to the method described in Example 1. After distillation of the secondary mash began to produce a distillate (distillation), a portion (100 ml) of the distillate was withdrawn at the time intervals shown in Table 5 (fractions 1 to 14). For each of fractions 1 to 14, the concentration of phenylethyl alcohol and the concentration of furfural were measured by the method described in Test Example 2.

The alcohol content of the distillate was about 65% at the initial stage, but it decreased as the distillation time progressed. The phenylethyl alcohol concentration of the distillate increased with the passage of distillation time. Furfural also showed a similar trend.

Using fractions 1 to 14 of the distillate, unprocessed sake 1 to 7 were prepared as follows.
- Fractions 1 to 14 were mixed in equal amounts to obtain unprocessed sake 1 with a total alcohol content of 36%.
- Fractions 1 to 13 were mixed in equal amounts to obtain unprocessed sake 2 with a total alcohol content of 38%.
- Fractions 1 to 12 were mixed in equal amounts to obtain unprocessed sake 3 with a total alcohol content of 40%.
- Fractions 1 to 10 were mixed in equal amounts to obtain unprocessed sake 4 with a total alcohol content of 45%.
- Fractions 1 to 7 were mixed in equal amounts to obtain raw sake 5 with a total alcohol content of 50%.
- Fractions 1 to 4 were mixed in equal amounts to obtain unprocessed sake 6 with a total alcohol content of 55%.
- Fractions 1 and 2 were mixed in equal amounts to obtain unprocessed sake 7 with a total alcohol content of 60%.

Samples 1 to 7 with an alcohol content of 25% were obtained by adding water to each of the above-mentioned raw spirits 1 to 7. Three trained expert panelists evaluated the samples on a five-point scale as shown below, and the average value was used as the evaluation score (Table 6). An average score of 2.5 or higher was considered a pass.
5: Sharp, very strong sweet potato scent 4: Sharp, full sweet potato scent 3: Sharp, full sweet potato scent 2: Sharp, slight plump sweet potato scent 1: I can't feel the sharp, plump sweet potato scent.

When using unprocessed sake with a total alcohol content of 36% (Sample 1), it was evaluated that the sharp and plump sweet potato aroma was hardly perceptible. When unprocessed sake (Samples 2 to 7) with a total alcohol content of 38% or more was used, it was evaluated as having a sharp and plump sweet potato aroma, and the effect was recognized. When unprocessed sake (Samples 3 to 7) with a total alcohol content of 40% or more was used, the sharp and plump sweet potato aroma was evaluated to be even stronger, and a high effect was recognized. From this result, we found that using a distillate with a total alcohol content of 38% or higher, preferably 40% or higher, obtained in the secondary moromi distillation process as unprocessed sake, gives sweet potato shochu a sharp and plump flavor. It has been shown that it can impart a fragrance.

Claims (2)

It is potato shochu,
Geraniol is 120 ppb to 660 ppb,
Phenylethyl alcohol is 60 ppm or less, Furfural is 7.0 ppm or less,
The above-mentioned potato shochu. A method for producing potato shochu,
The primary moromi is obtained through the primary preparation process,
The primary moromi is subjected to a secondary preparation process to obtain a secondary moromi,
A step of distilling the secondary moromi, the distillation step is performed until the alcohol content of the entire distillate reaches 40% or more to obtain unprocessed sake,
Adding water to the unprocessed sake,
including,
The manufacturing method , wherein the potato shochu is the potato shochu according to claim 1 .