JPS58146271A - Processing of liquor - Google Patents

Abstract

PURPOSE:To mask the undesirable taste and odor of liquor, to enhance the original excellent flavor of liquor, and to impart the liquor with thick taste, by adding cyclodextrin to a liquor. CONSTITUTION:100pts.vol. of liquor such as brewed liquor, distilled liquor, cocktail, etc. is mixed with >=0.05pts.wt., usually 0.05-5pts.wt. of cyclodextrin.

Description

[Detailed Description of the Invention] The present invention is aimed at masking unpleasant tastes and aromas added to alcoholic beverages.
and 7'JD of new alcoholic beverages to improve alcoholic beverage manufacturing methods.
Regarding the T method.

Alcoholic beverages can be roughly divided into three groups based on the manufacturing method: brewed liquor, distilled liquor, and mixed liquor.Also, according to Japan's Liquor Tax Law, one alcoholic beverage is defined as a beverage with an alcohol content/degree or higher.Alcoholic beverages It is classified into 10 types: sake, synthetic sake, shochu, mirin, beer, fruit alcoholic beverages, whisky, spirits, liqueurs, and miscellaneous liquors.

Regarding these alcoholic beverages, the product may become unfavorable due to the occurrence of off-flavors or odors during the manufacturing process or long-term storage.
It may have a karazaro taste or aroma, and it may also be produced with a lack of consistency using a consistent manufacturing method.

As an example of the origin of raw materials, when sake is produced using old rice, a peculiar odor called old rice odor will be generated after storage. As an example of brewed sake during storage, if you store it for a long period of time, it will develop what is known as ``hineka''. Furthermore, as an example of the lack of manufacturing methods for alcoholic beverages, it is difficult to assign a unique manufacturing method to distilled spirits such as whiskey and prandee because the blending ratio of unblended spirits is standardized according to -e grade, /grade-- grade. Examples include causing a situation.

The present inventors - As a result of intensive research on improving the quality of these alcoholic beverages - Surprisingly, adding 710f of cyclodextrin to an alcoholic beverage did not impair the original pleasant flavor of the alcoholic beverage. I learned that it is possible to mask undesirable off-flavors and odors, bring out the good aroma inherent in alcoholic beverages, and obtain well-crafted alcoholic beverages with a strong flavor.

The present invention is based on this knowledge.The present invention is a method for processing alcoholic beverages, which is characterized by adding cyclodextrin to alcoholic beverages.

The alcoholic beverages that are the object of the present invention without being separated from the alcoholic beverages are not limited in any way as long as they can be defined as alcoholic beverages, and examples include those of the various categories mentioned above, such as whisky, etc. It may be mixed with water or a type of alcoholic beverage.

The cyclodextrin used in the present invention is generally, for example, a cyclodextrin-containing alcoholic beverage obtained by gelatinizing or liquefying a starch suspension and then acting on cyclodextrin glucosyl transferase. This can be dried and powdered.

These cyclodextrin-containing alcoholic beverages or their dry powders are composed of α-cyclodextrin, which is composed of 7 glucose units, β-cyclodextrin, which is composed of 7 glucose units, γ-cyclodextrin, which is composed of 7 glucose units, etc. Contains various cyclodextrins, and it is convenient to use the cyclodextrin-containing liquid or dried powder thereof (--Isolate each cyclodextrin as appropriate after straining--Use each cyclodextrin purified I7) You can.

Furthermore, as methods for producing the cyclodextrin used in the present invention, for example, the method described in JP-A No. 1999/09J, JP-A No. 1-2 (1g2), and various other methods, For the cyclodextrin used in the present invention (2) and (1) to (1), it is possible to use a cyclodextrin produced by any method that can be used.

The addition of cyclodextrin can be accomplished by adding cyclodextrin to the alcoholic beverage and dissolving it.

Next, as for the amount of cyclodextrin added.

Determined according to the purpose of the target alcoholic beverage reformation tool C1
- For example, as shown in Example 1 below (- In the case of a sake that emits a particularly strong aged aroma, it is necessary to
With the addition of 3), the aged fragrance was significantly reduced and improved by -1 cyclodextrin).The aged fragrance was improved by about 1A, which was almost imperceptible at about 2.34 f of cyclodextrin. For example, when it comes to making whiskey with water (3-fold dilution), the production method increases with about 0-0-' of cyclodextrin per 10θmA. It had a mild taste.

As above (-Cyclodex) IJ's attachment 7J [I-
For B-, it is recommended to add at least 0.0 part by weight per 100 parts by volume of alcoholic beverages (usually from 0.0 to 7 JD per 100 parts by volume of alcoholic beverages). For example, in the case of reforming alcoholic beverages with a strong aroma, the amount of cyclodextrin used should be increased as appropriate.

By adding cyclodextrin to alcoholic beverages according to the present invention, cyclodextrin-containing alcoholic beverages can be used in various ways, such as masking unpleasant tastes and aromas added to alcoholic beverages, and improving manufacturing methods. It is a well-processed product with improved features.

Next, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

Example 1 Long-term storage has a strong aged aroma (each sake has a strong aroma/θOmt)
- Cyclodextrin dry powder (α-cyclodextrin content, ?0 ratio - β-cyclodextrin content / O ratio - γ-cyclodextrin content ratio O) was untwisted 711, 0- / 9-, respectively. .

0, Ono, /g-, Ko? , ,! 9 - After addition and stirring - The strength of the aroma of each sake was judged by a panel of 70 people.

The results are shown in Table 1.

Table 1 Example 2 0.3 cyclodextrin dry powder was added to 100 mb of sake produced from rice with a relatively high proportion of old rice as raw material.
9 (90 mg of α-cyclodextrin + β-cyclodextrin'4 j m9- γ-cyclodextrin/jm? content) was added and dissolved with stirring for 2 minutes.

Sake ISed in this way - cyclotext)
Compared to sake with no additives, I could smell the smell of old rice, but it was perfectly delicious.

Example 3 Commercially available grade 7 whisky? Dilute I7 with water! −
to this /θOml - cyclodextrin dry powder o,
Addition of /9 (containing α-cyclodextrin 30m9-β-cyclodextrin/31n9-γ-cyclodextrin j 1119) 1. -It dissolves again.

This water-based product had a milder taste and a better production method than the one without cyclotextrin.

Example 4 Commercially available shochu 100m, 1. lIC-cyclodextrin dry powder o, sy (α-cyclodextrin/O
M? -β-cyclodextrin 76m, 9-γ-
Cyclodextrin2. fm9 (containing fm9) was added and dissolved in O. As a result, the obtained shochu had a luxurious taste and was good.

Example 5 Commercially available draft beer 700mb - cyclodextrin dry powder 0 -? , 7- (α-cyclodextrin 7-90m9-β-cyclodextrin grii9- γ
- Cyclodextrin/jm9-containing) was added and dissolved.

As a result, the resulting beer had a mild aroma with reduced bitterness and a good taste.

Applicant Toyo Jozo Co., Ltd. 8-

Claims (2)

[Claims] (1) Alcohol processing method 0 characterized by adding cyclodextrin to alcoholic beverages (2) The method for manufacturing alcoholic beverages according to claim 1, wherein 0.05 parts by weight or more of cyclodextrin is added to 100 parts by volume of alcoholic beverages.