【発明の詳細な説明】[Detailed description of the invention]
「産業上の利用分野」
本発明はリキユールの製造方法に関する。
「従来の技術」
(1) 出願人が先に提出した特願昭61−170538に係
る発明は、酒類製造工程において、各種タンニ
ン類を含有する原料を仕込原料に用い麹菌及び
酵母菌の存在下で醸造する工程と、発酵して得
られた醸造酒に電磁波を照射して赤色系に発色
させたものであり、仕込原料に赤米を用いた所
謂赤酒である。
(2) 同様に出願人が先に提出した特願昭63−7329
に係る発明は、前記(1)の発明が仕込原料に赤米
を用いているため入手が困難な点を改良し、仕
込原料に通常米等の大量に入手できるものを用
いている点で異なる。
「発明が解決しようとする課題」
赤米は生産石数がきわめて少なくまた高価なた
めに、コスト高であり、仮りに製造しても赤酒の
生産量は限定される。この点を改良する通常米等
を用いた醸造工程は、例として清酒を挙げると約
１ケ月もと作りをし、もとに蒸米と麹を３段掛け
し、その20日乃至１ケ月後に発酵した醪（もろ
み）をろ過し、強圧をかけて得た酒を約40日間後
熟させ、再び沈殿物を除去して清澄にし、これを
加熱殺菌する。この火入れ後約180日乃至190日と
いう長期にわたる醸造工程を必要とする。また米
を仕込原料とする清酒製造については酒税法など
の関連法規により仕込原料を厳重に規制してお
り、かつ、製造には免許を必要としている。仕込
原料が米以外の場合も雑酒として製造に免許を必
要とし、製造には、既に免許を獲得している醸造
元で行なうか、または新たな免許の取得が必要と
なる。
「課題を解決するための手段」
本発明は前述のように長期間にわたる醸造工程
を省略するため、既製の酒類、例えば清酒、焼酎
アルコール等の酒類に、タンニン類を含んだ天然
物または天然物からの抽出物もしくは抽出液を麹
の存在下で酒類に対し、0.01重量％乃至50重量％
浸漬または投入する。タンニン類はカテキン、ロ
イコアントシアニン等のポリフエノール類を含む
天然の植物性素材ならば何でもよく、樹木の葉や
材などが考えられる。中でも緑茶、紅茶などの茶
葉もしくは茶葉からの浸出液が最適である。麹は
米麹、みそ麹、しようゆ麹などアスペルギルス属
のカビを生やした麹であれば種類を問わず使用で
き、また使用量は酒類及びタンニン類の総量に対
し１乃至90重量％である。酒類にタンニン類を混
成させる期間は１日以上であればよく、殊に３〜
30日位が最適であり、勿論長期にわたり混成して
もよい。きわめて短期間混成するだけで速やかに
熟成させ、次いで酒類からタンニン類を含む固形
物を固液分離し、タンニン類が浸出した淡黄色の
酒類に電磁波例えば太陽光の間接光を照射し、ま
たは太陽光の直接または間接的に入射する場所に
貯蔵して赤色系に発色させたリキユールを得た。
「作用」
この発明に係るリキユールが発色する工程は第
１図に示すように、酒類をベースとした茶リキユ
ールの場合、18日間の熟成と、３日間の太陽の間
接光の照射を行なつた結果、可視部吸収スペクト
ルの測定により515nmに吸収極大波長を有し、そ
のときの吸光度は0.24で鮮明な赤紫色に呈色し
た。また第２図に示すように、焼酎をベースとし
た茶リキユールの場合、30日間の熟成と、３日間
の太陽の間接光の照射を行なつた結果、可視部吸
収スペクトルの測定により508nmに吸収極大波長
を有し、そのときの吸光度は0.17で鮮明な赤紫色
に呈色した。
「実施例 (1)」
酒類をベースとしたリキユールの場合。1lの三
角フラスコにアルコール濃度16％の清酒500mlと
米麹150gを入れた。別に緑茶3gに湯を加え、３
分間煮沸した後に得られる緑茶の浸出液を冷却後
50ml加えた。この状態で冷暗所に18日間浸漬、
熟成させた。その後、固形成分をろ過により分離
し、澄明で淡黄緑色の混成酒を得た。これに太陽
の間接光を３日間照射することにより鮮明な赤紫
色に発色したリキユールを得た。可視部吸収スペ
クトルの測定により515nmに吸収極大波長を有
し、そのときの吸光度は0.24であつた。（前述の
第１図）混成酒の成分としては、アルコール13.6
％、ボーメ５、酸度1.9、アミノ酸度3.3を示し、
芳醇な酒質と清酒及び緑茶の風味を併せ有し、か
つ、赤紫色に発色した本願発明に係るリキユール
を得た。
「実施例 (2)」
焼酎をベースにしたリキユールの場合。
1lの三角フラスコにアルコール濃度25度のホワ
イトリカー500ml、米麹150g、緑茶5g、水300ml
を加え、冷暗所で130日間浸漬、熟成させた。そ
の後、固形成分をろ過により分離し、澄明で淡黄
緑色の混成酒を得た。これに太陽の間接光を３日
間照射することにより鮮明な赤紫色に発色したリ
キユールを得た。可視部吸収スペクトルの測定に
より508nmに吸収極大波長を有し、そのときの吸
光度は0.17を示した。（前述の第２図）混成酒の
成分は、アルコール13.8％、ボーメ２、酸度0.4、
アミノ酸度1.2を示し、まろやかで緑茶の風味の
ある、かつ、赤紫色に発色した本願発明に係るリ
キユールを得た。
「発明の効果」
本願発明に係るリキユールの保存性試験は以下
の通りである。
実施例(1)及び(2)で得られたリキユールを、それ
ぞれ360mlの透明瓶に入れ密栓し10℃の冷暗所
と、20℃の室内にそれぞれ６ケ月間放置し、色調
の変化を観察し、かつ、分光光度計により吸収ス
ペクトルの変化を測定した。結果、10℃の冷暗所
に貯蔵の場合では色調の変化は全く認められず、
６ケ月以上経過した後も鮮明な赤紫色のままであ
つた。室内に貯蔵した場合、６ケ月経過後やや退
色傾向が認められたが、著しい変色はなく商品価
値に何等影響を及ぼすものではない。尚、前記実
施例(1)で得られた試料を10℃の冷暗所と、20℃の
室内で貯蔵したときの保存試験の結果を表−１に
示した。
"Industrial Application Field" The present invention relates to a method for producing liqueur. "Prior Art" (1) The invention related to Japanese Patent Application No. 170538/1986, which was previously filed by the applicant, involves using raw materials containing various tannins as raw materials in the presence of koji mold and yeast mold in the alcoholic beverage manufacturing process. The brewed liquor obtained through fermentation is irradiated with electromagnetic waves to give it a reddish color.It is a so-called red liquor that uses red rice as a raw material. (2) Similarly, patent application No. 7329, filed earlier by the applicant.
The invention according to (1) is different from the invention in (1) above in that it uses red rice as a raw material, which is difficult to obtain, and uses a material that can be obtained in large quantities, such as regular rice, as a raw material. . ``Problem to be solved by the invention'' Red rice is produced in very few quantities and is expensive, so the cost is high, and even if it were manufactured, the amount of red sake produced would be limited. To improve this point, the brewing process using regular rice, etc., takes sake, for example, to make for about a month, then add three layers of steamed rice and koji, and after 20 days to one month fermentation. The resulting mash is filtered, the resulting sake is left to ripen for about 40 days, the precipitate is removed again, the sake is clarified, and it is heated and sterilized. After this pasteurization, a long brewing process is required, approximately 180 to 190 days. In addition, when it comes to producing sake that uses rice as a raw material, the raw materials used are strictly regulated under related laws and regulations such as the Liquor Tax Law, and a license is required for production. Even if the raw material used is other than rice, a license is required to manufacture miscellaneous liquor, and production must be carried out at a brewery that already has a license, or a new license must be obtained. "Means for Solving the Problems" As mentioned above, the present invention aims to omit the long-term brewing process by adding natural products or natural products containing tannins to ready-made alcoholic beverages, such as sake and shochu alcohol. The extract or extract liquid from 0.01% to 50% by weight of alcoholic beverages in the presence of koji.
Soak or throw. Tannins may be any natural plant material containing polyphenols such as catechin and leucoanthocyanin, such as tree leaves and wood. Among them, tea leaves such as green tea and black tea or infusions from tea leaves are most suitable. Any type of koji can be used as long as it is a koji with Aspergillus mold, such as rice koji, miso koji, soy sauce koji, etc., and the amount used is 1 to 90% by weight based on the total amount of alcohol and tannins. The period for mixing tannins with alcoholic beverages may be at least 1 day, especially for 3 to 3 days.
Approximately 30 days is optimal, and of course the mixture may be mixed for a long period of time. After being mixed for a very short period of time, it is quickly aged, and then the solid matter containing tannins is separated from the alcoholic beverage into solid and liquid, and the pale yellow alcoholic beverage with the tannins leached is irradiated with electromagnetic waves, such as indirect sunlight, or exposed to sunlight. A reddish colored liqueur was obtained by storing it in a place where it is directly or indirectly exposed to light. "Operation" The process by which the liqueur of this invention develops its color is shown in Figure 1. In the case of tea liqueur based on alcoholic beverages, it is aged for 18 days and exposed to indirect sunlight for 3 days. As a result, measurement of the visible absorption spectrum revealed that the absorption maximum wavelength was at 515 nm, the absorbance at that time was 0.24, and the color was clear reddish-purple. In addition, as shown in Figure 2, in the case of shochu-based tea liqueur, after 30 days of aging and 3 days of indirect sunlight irradiation, the visible absorption spectrum showed that the tea liqueur absorbed at 508 nm. It had a maximum wavelength, and the absorbance at that time was 0.17, giving it a clear reddish-purple color. "Example (1)" In the case of liquor-based liqueur. 500 ml of sake with an alcohol concentration of 16% and 150 g of rice malt were placed in a 1 liter Erlenmeyer flask. Separately, add hot water to 3g of green tea,
After cooling the green tea infusion obtained after boiling for a minute
Added 50ml. Soak in this state for 18 days in a cool, dark place.
Aged. Thereafter, solid components were separated by filtration to obtain a clear, pale yellow-green mixed liquor. By irradiating this with indirect sunlight for 3 days, a liqueur with a clear reddish-purple color was obtained. Measurement of the absorption spectrum in the visible region revealed that the absorption maximum wavelength was at 515 nm, and the absorbance at that time was 0.24. (Figure 1 above) The components of mixed liquor are alcohol 13.6
%, Baume 5, acidity 1.9, amino acid content 3.3,
A liqueur according to the present invention was obtained which had a rich alcoholic quality and the flavors of sake and green tea, and which was colored reddish-purple. "Example (2)" In the case of liqueur based on shochu. In a 1L Erlenmeyer flask, add 500ml of white liquor with an alcohol concentration of 25%, 150g of rice malt, 5g of green tea, and 300ml of water.
was added and soaked and aged in a cool, dark place for 130 days. Thereafter, solid components were separated by filtration to obtain a clear, pale yellow-green mixed liquor. By irradiating this with indirect sunlight for 3 days, a liqueur with a vivid reddish-purple color was obtained. Measurement of the absorption spectrum in the visible region showed that the absorption maximum wavelength was at 508 nm, and the absorbance at that time was 0.17. (Figure 2 above) The ingredients of the mixed liquor are: alcohol 13.8%, Baumé 2, acidity 0.4,
A liqueur according to the present invention was obtained, which had an amino acid content of 1.2, had a mellow green tea flavor, and was colored reddish-purple. "Effects of the Invention" The storage stability test of the liqueur according to the present invention is as follows. Each of the liqueurs obtained in Examples (1) and (2) was placed in a 360 ml transparent bottle, tightly capped, and left in a cool dark place at 10°C and in a room at 20°C for 6 months, and changes in color tone were observed. Additionally, changes in absorption spectra were measured using a spectrophotometer. As a result, no change in color tone was observed when stored in a cool, dark place at 10℃.
Even after more than 6 months had passed, it remained a clear reddish-purple color. When stored indoors, a slight tendency to discoloration was observed after 6 months, but there was no significant discoloration and this did not affect the product value in any way. Table 1 shows the results of a storage test when the sample obtained in Example (1) was stored in a cool, dark place at 10°C and indoors at 20°C.
【表】
±：やや色調の変化を認めたが、
商品価値に影響はない。
このように本発明は簡単な方法で、かつ、きわ
めて短期間に、しかも安定した美麗な色彩を有す
る混成酒を確実に生産できる有用発明である。[Table] ±: A slight change in color tone was observed, but
There is no effect on product value.
As described above, the present invention is a useful invention that can reliably produce a mixed liquor with a stable and beautiful color by a simple method and in a very short period of time.
【図面の簡単な説明】[Brief explanation of the drawing]
第１図は本発明リキユールの実施例に係る可視
部吸収スペクトル、第２図は他の実施例に係る可
視部吸収スペクトルである。
FIG. 1 shows the absorption spectrum in the visible region according to an example of the liqueur of the present invention, and FIG. 2 shows the absorption spectrum in the visible region according to another example.