TWI567188B - Mixed distilled wine - Google Patents

Description

Mixed distilled liquor

The present invention relates to a mixed distilled spirit of a mixed single distilled spirit and a continuous distilled liquor and a method for producing the same. More specifically, the method for producing a mixed distilled spirit containing a higher fatty acid ester, enhancing aroma or flavor, and a mixed distilled liquor comprising the step of adding an oily component containing a higher fatty acid ester

Distilled spirits are produced from distilled brewed wines and are roughly classified into single distilled spirits made in a single (batch) still and continuous distilled spirits made in a continuous still.

The single-distilled spirits have a flavor derived from a raw material more than a continuous distiller (Non-Patent Document 1). Since the single-distilled spirit contains a higher fatty acid ester such as palmitic acid acetic acid or ethyl linolenic acid, it imparts a rich flavor to the flavor. However, when the content of such higher fatty acid esters is too large, it floats up and is oxidized by air, and further decomposes to cause an oily odor. Further, it is known that when the temperature is lowered, the solubility is lowered, precipitation is precipitated, and the commercial value is remarkably lowered. Therefore, the widely-distributed single-type distilled spirits are subjected to a process such as filtration to remove the above-mentioned components and then shipped (Non-Patent Document 2).

In addition, a technique of removing oily substances by precipitation to remove them (Non-Patent Document 1), or dispersing higher fatty acid esters by ultrasonic waves, stabilizes a turbid state, and contains a high concentration of aroma components in the burnt pot. A method for producing a single-distilled calcined meal of a higher fatty acid ester (Non-Patent Documents 2 and 3).

On the other hand, since the continuous distilled liquor is subjected to multi-stage distillation to remove most of the impurities, the obtained distilled liquor is almost a pure ethanol solution, and contains almost no aroma components or flavor components contained in the single distilled liquor. . Therefore, there is a problem that the stimulation of alcohol is strong and the flavor is small. In order to cope with this problem, a single distilled spirit is mixed in a continuous distilled liquor to form a flavored mixed distilled liquor, which provides a consumer demand for satisfying the demand for concentrated alcohol.

Prior technical literature Patent literature

[Patent Document 1] Japanese Patent Publication No. 11-127841

[Patent Document 2] JP-A-3-108473

[Patent Document 3] Japanese Patent Publication No. 11-196851

Non-patent literature

[Non-Patent Document 1] illustrates the basis of distillation technology.

[Non-Patent Document 2] Bengue Burning Manufacturing Technology (Finance) Japan Brewing Association

As described above, although a mixed distilled spirit which imparts aroma by mixing a single distilled spirit with a continuous distilled liquor is provided, when the mixing ratio of the single distilled liquor is increased for the purpose of improving the flavor of the distilled liquor, there is a loss of continuous distillation. The wine has the problem of refreshing after drinking.

The present invention has been made in view of the above problems, and to provide a mixed distilled spirit which has an excellent flavor, has a refreshing feeling after drinking from a continuous distilled spirit, and has no irritating feeling of alcohol, and can efficiently produce a product of a desired quality. And the purpose of providing a method for producing such a mixed distilled spirit.

In order to solve the above problems, the inventors of the present invention conducted an effort to review the results. It was surprisingly found that the oily component containing a higher fatty acid ester separated and recovered from the single-distilled spirit was added to the mixed distilled liquor, and it was found that it was increased. Flavor and concentrated alcohol. Further, it has been found that when the concentration of the added higher fatty acid ester is in a specific range, a remarkable effect can be obtained, and the present invention has been achieved.

That is, the present invention is included in the following description, but is not limited thereto.

[1] A mixed distilled spirit containing at least one component selected from the group consisting of ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate, and a total concentration of these components is 0.1 ppm or more.

[2] The mixed distilled spirit according to [1], wherein the concentration of ethyl palmitate is 0.03 ppm or more.

[3] The mixed distilled spirit according to [1] or [2], wherein the mixed distilled liquor is malt-burning, and the concentration of ethyl palmitate is 0.04 ppm or more.

[4] The mixed distilled spirit according to [1] or [2], wherein the mixed distilled spirits are sweet potato burned, and the concentration of ethyl palmitate is 0.3 ppm or more.

[5] A flavor imparting agent containing an oily component obtained from an alcohol-containing component, the oily component being at least one selected from the group consisting of ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate , the total content of these ingredients It is 10% by weight or more of the above-mentioned flavor imparting agent in the oily component.

[6] The flavor-imparting agent according to [5], wherein the content of ethyl palmitate is 1% by weight or more based on the oil component.

[7] The flavor-imparting agent according to [5] or [6], wherein the alcohol-containing substance is a distillate or a residual liquid obtained by a single type of distilled liquor.

[8] The flavor imparting agent according to any one of [5] to [7], wherein the raw material of the alcohol-containing material is selected from the group consisting of rice, wheat, sweet potato, buckwheat, potato, maize, millet, alfalfa, and alfalfa. And a group of sorghum; a fruit selected from the group consisting of dates, grapes, dates, and agave; a sugar-containing substance selected from the group consisting of sugar, molasses, honey, and fructose; and combinations selected from the group consisting of In groups.

[9] A barium, whiskey, brandy, raw material alcohol, spirits, brandy (Aquavit), and Ari (Arak) containing a flavor imparting agent according to any one of [5] to [8]. ), Mongolian kumiss, Polish vodka, Hawaiian shochu, Brazilian sugar cane, Kornbrand, gin, Korean simmered, white wine, Moutai, cognac, Armagnac, apple brandy ( Calvados), Greppa, Singani, Peruvian pisco, Mezcal, tequila and turkey (Rak ₁ ).

[10] A method for producing a mixed distilled spirit, comprising the steps of recovering an oily component from an alcoholic substance, and the aforementioned manufacturing method of adding the recovered oily component to the step of mixing distilled spirits.

[11] The method according to [10], wherein the oily component contains at least one A component selected from the group consisting of ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate.

[12] The production method according to [10] or [11], wherein in the step of adding the oil component, the recovered oil component is dissolved in the alcohol-containing solution and then added to the mixed distilled liquor.

[13] The production method according to any one of [10] to [12] wherein the recovery step comprises a step of separating the oily component by centrifugation, filtration or static separation.

[14] The production method according to any one of [10] to [13] wherein the alcohol contains a distillate or a residual liquid obtained after the distillation step of the single distilled spirit.

[15] The production method according to any one of [10] to [14] wherein the raw material of the alcohol-containing material is selected from the group consisting of rice, wheat, sweet potato, buckwheat, potato, maize, millet, millet, alfalfa and sorghum. a group of cereals; a fruit selected from the group consisting of dates, grapes, dates, and agave; a sugar-containing substance selected from the group consisting of sugar, molasses, honey, and fructose; and a group selected from such combinations.

[16] The production method according to any one of [10] to [15], wherein the mixed distilled liquor is roasted, whiskey, brandy, raw material alcohol, spirits, brandy spirit (Aquavit), and Yali (Arak) ), Mongolian kumiss, Polish vodka, Hawaiian shochu, Brazilian sugar cane, Kornbrand, gin, Korean simmered, white wine, Moutai, cognac, Armagnac, apple brandy ( Calvados), Greppa, Singani, Peruvian pisco, Mezcal, tequila or turkey (Rak ₁ ).

According to the present invention, there is provided a mixed distilled spirit which is characterized in that it reduces the pungent sensation characteristic of the continuous distilled spirit, and imparts a high aroma, a rich or a heavy feeling like a single distilled spirit. Further, a method for producing a mixed distilled spirit having such characteristics is provided.

The best form for implementing the invention

As described above, the present invention relates to a method for producing a mixed distilled spirit, a flavor imparting agent, and a mixed distilled spirit.

Mixed distilled liquor

The mixed distilled spirit of the present invention has an excellent effect of reducing the pungent sensation characteristic of the continuous distilled spirit by containing a higher fatty acid ester, and imparting a high aroma, a rich or a heavy feeling like a single distilled spirit.

i) "Mixed distilled spirits"

The mixed distilled spirits in this specification refer to mixed single distilled spirits and continuous distilled spirits. One type of mixed distilled spirits and continuous distilled spirits can be used. Further, it is also possible to mix one type of single distilled spirit wine and a plurality of continuous distilled spirits, and vice versa. Furthermore, a plurality of single distilled spirits and a plurality of continuous distilled spirits can be mixed. The mixing ratio can also be arbitrarily selected In addition, when the mixed liquor of the simmered simmered wine is mixed with the mixed distiller's liquor of the continuous distilled liquor and the mixed distiller's liquor of the single-type distilled liquor, the mixed liquor is mixed with 50% or more, and less than 95% of the type B is called "B-A mixed roast", mixed with 5% or more, less than 50% of the class B is called "A and B mixed burning".

Here, since the continuous distillation is suitable for a large amount of treatment because it is generally low in processing power with respect to the single distillation, the mixed distilled liquor can be efficiently produced if the mixing ratio of the continuous distilled liquor can be increased. In this regard, since the mixed distilled spirit of the present invention imparts a flavor by the higher fatty acid ester, the mixing ratio of the single distilled spirits can be lowered, and the product of the desired quality can be efficiently produced.

Ii) "Single Distilled Liquor" and "Continuous Distilled Liquor"

The distilled liquor obtained by a single distillation is called a single distilled liquor, and the distilled liquor obtained by continuous distillation is called a continuous distilled liquor. Further, the distilled liquor obtained by repeating the single distillation is referred to herein as a continuous distilled liquor.

The term "distilled spirit" as used in the present specification refers to an alcohol obtained by subjecting a raw material such as cereals to alcoholic fermentation, and including all the distilled spirits produced by the distillation step. As the distilled spirit, for example, roasting (bubble), whiskey, brandy, raw material alcohol, spirits (guqin, vodka, rum, etc.), brandy spirit (Aquavit), ali wine (Arak), Mongolia Kumis, Polish vodka, Hawaiian shochu, Brazilian sugarcane, Kornbrand, gin, Korean simmered, white wine, Moutai, cognac, Armagnac, Calvados, Greppa, Singani, Peruvian pisco, Mezcal, tequila and turkey (Rak ₁ ), but not limited to This is the case. In addition, in the liquor tax law, the wines are classified into four types of sparkling wines, brewed liquors, distilled spirits and blended liquors. As distilled liquors, they include continuous distillation roasting (old type A) and single type distillation roasting (old Class B), whiskey, brandy, raw material alcohol, spirits, but the distilled spirit of the present invention is not necessarily limited by the classification of the liquor tax law.

As a raw material of distilled spirits (as a raw material of saccharide), cereals, dates, grapes, dates, and dragons of rice, wheat, sweet potato, buckwheat, potato, maize, millet, alfalfa, alfalfa, and sorghum can be cited. Fruits such as succulent, sugary substances such as sugar, molasses, honey, and fructose, etc., are not limited thereto.

Iii) aroma components in mixed distilled spirits

The mixed distilled spirit of the present invention is characterized by containing a higher fatty acid ester. The "higher fatty acid ester" means a fatty acid ester having a large carbon number, and generally has a carbon number of 12 or more, and examples thereof include ethyl palmitate, ethyl linolenate, ethyl oleate, and ethyl stearate.

Further, the higher fatty acid ester may be added with a higher fatty acid ester contained in an oily substance derived from distilled raw wine, and a higher fatty acid ester of a commercial product or a synthetic product may be added.

The content of the higher fatty acid ester in the mixed distilled spirit is 0.01 ppm or more, preferably 0.1 ppm or more, more preferably 1.0 ppm or more. By containing 1.5 ppm or more, the sweet taste or aroma peculiar to the single distilled spirit can be enhanced. Further, the content of each of the higher fatty acid esters such as ethyl palmitate or ethyl linolenate is not particularly limited, but when ethyl palmitate is contained, ethyl palmitate is contained. 0.003 ppm or more is preferably 0.1 ppm or more, more preferably 0.5 ppm or more.

Further, the content of the higher fatty acid ester is appropriately adjusted depending on the alcohol and the raw material of the distilled spirit. For example, the wheat bran is 0.1 ppm or more, preferably 0.3 ppm or more, more preferably 1.0 ppm or more, and the sweet potato is 1.0. The ppm or more is preferably 2.0 ppm or more, more preferably 5.0 ppm or more. Further, when focusing on ethyl palmitate, the wheat bran is 0.04 ppm or more, preferably 0.1 ppm or more, more preferably 0.5 ppm or more, and the sweet potato is 0.3 ppm or more, preferably 0.5 ppm or more. More preferably 1.0 ppm or more.

The analysis of the higher fatty acid esters contained in the mixed distilled spirits can be qualitatively and quantitatively analyzed by performing methods known to the relevant art, for example, extracting the aroma components and performing gas chromatography.

The mixed distilled spirit of the present invention may contain, in addition to the aforementioned flavor component, a known component which can be generally added to distilled spirits, and may additionally be added with additives such as flavors, sweeteners, colors, preserves, etc., or juices. Know the aroma ingredients.

Iv) making mixed distilled spirits

The mixed distilled spirits of the present invention can be produced by adding an oily component containing a higher fatty acid ester, which is separated and recovered from an alcoholic beverage, in particular, a single distilled spirit, to a mixed distilled liquor.

The oily component is, for example, an oily component obtained in the step of producing a single distilled spirit, and may be any one of an oily component separated by a filtration step, an oily component which is floated in a storage or precipitated, and may be obtained by a fishing method or a filtration method. And recycling. Here, as a method of separating the oil component from the distillate before the recovery, there is a method of allowing the separation to be separated by gravity difference, but a pressurized floating separation method or a natural floating separation method may be employed. The oily component can be further precipitated by cooling or the like and recovered. The oil component to be recovered may be used as it is for the purpose of addition, but the concentration of the higher fatty acid ester is further increased by a method such as centrifugation, filtration, or static separation, and the effect of imparting a fragrance is exhibited in a smaller amount.

Alternatively, the distillation conditions of the single distillation may be appropriately set to prepare a distillate containing a rich oily component, and the oily component may not be separated from the distillate to be used.

Further, the oily component may be obtained from the distillate after the single distillation by the above method, but the distillation may be carried out by appropriately setting the conditions at the time of distillation to leave a plurality of higher fatty acid esters, and the separation from the residual liquid is advanced. Fatty acid esters.

The oily component thus obtained can be directly added to the continuous distilled spirit. In addition, the recovered oily component may be completely dissolved in an alcohol-containing solution, such as raw alcohol or continuous distilled spirit, and then subjected to composition analysis, and then added to the continuous distilled liquor to make the mixed distilled liquor finally contain the higher fatty acid ester. Become the right amount. The amount of the alcohol-containing solution to be used is not particularly limited, and may be appropriately adjusted depending on the higher fatty acid ester contained in the oil component or the alcohol used. In order to improve the solubility of the higher fatty acid ester, ultrasonic treatment, heat treatment, or the like may be appropriately performed.

Further, these operations are preferably carried out under the conditions of preventing the oxidation of the components contained in the oily component under conditions such as a low oxygen concentration in a nitrogen atmosphere.

2. Flavoring agent

The term "fragrance" as used in the present invention means the aroma and taste of foods and drinks. Therefore, the "scent imparting agent" of the present invention has an effect of imparting aroma or flavor to foods and drinks. The active ingredient of the flavor-imparting agent of the present invention is a higher fatty acid ester, for example, a higher fatty acid ester containing at least one of ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate to exert a flavor imparting effect. .

Here, the total content of the higher fatty acid esters such as ethyl palmitate, ethyl linoleate, ethyl oleate, and ethyl stearate blended in the flavor-imparting agent is not particularly limited, but these components are The total content is 10% by weight or more, preferably 30% by weight or more, more preferably 50% by weight or more. Further, although it is not always necessary to contain ethyl palmitate, a typical content is preferably 1% by weight or more, more preferably 5% by weight or more, and still more preferably 15% by weight or more.

The amount of the food or drink to be added may be appropriately adjusted in the range in which the flavor is imparted, and it is preferable to blend the total amount of the higher fatty acid esters as described above.

The method for producing the flavor-imparting agent of the present invention is not particularly limited, and the oil-containing component derived from the alcohol-containing material may be the main component and may contain the above-mentioned higher fatty acid ester. For example, the flavor imparting agent may be obtained by recovering and separating the oily component itself in the production process of the distilled spirit, or may be produced by adding water, alcohol, additives, or the like to the obtained oily component. Further, in the production process of the flavor imparting agent, the oil component is uniformly dispersed by adding an emulsifier or performing ultrasonic treatment or the like. Here, the alcohol-containing substance may be any alcohol-containing solution obtained in the production process of the alcohol, and There is no particular limitation, and for example, a distillate or a residual liquid obtained after the distillation step can be used.

3. Method for manufacturing mixed distilled liquor

The method for producing a mixed distilled spirit of the present invention comprises the steps of recovering an oily component from an alcoholic substance, and adding the recovered oily component to the mixed distilled spirit. The mixed distilled liquor produced by the production method of the present invention reduces the spicy irritating sensation characteristic of the continuous distilled spirit, and imparts a high aroma, richness or heavy feeling like a single distilled spirit.

The following is a description of the respective manufacturing steps of the mixed distilled spirit of the present invention.

i) "Recycling Steps"

The "recovery step" of the oily component is a step of separating and recovering the oily component from the alcohol containing the oily component.

The "alcohol-containing substance" to be used is not particularly limited as long as it is an alcohol-containing liquid obtained by the process of producing distilled spirits. For example, a distillate or a residual liquid obtained after the distillation step of the single-type distilled spirit can be used. In addition, as a raw material of the alcohol-containing material (as a raw material of the saccharide), cereals, dates, grapes, dates, and the like of rice, wheat, sweet potato, buckwheat, potato, maize, millet, alfalfa, alfalfa, and sorghum may be mentioned. The sugar, such as agave, sugar, molasses, honey and fructose, etc., are not subject to this limitation.

The recovery of the oily component from the alcohol content can be carried out, for example, by a fishing method or a filtration method. Specifically, the method for recovering the separated oily component by a filtration step in the single-distilled wine manufacturing step, floating in the recovery storage or A method of precipitating the oily component separated. Here, as a method of separating the oil component from the distillate before the recovery, there is a method of allowing the separation to be separated by gravity difference, but a pressurized floating separation method or a natural floating separation method may be employed. The oily component can be further separated and recovered by cooling or the like.

Alternatively, the distillation conditions of the single distillation may be appropriately set to prepare a distillate containing a rich oily component, and the oily component may not be separated from the distillate to be used. At this time, the oily component recovered from the alcohol content in the present invention means the distillate itself.

Further, the oily component may be obtained from the distillate after the single distillation by the above method, but the distillation may be carried out by appropriately setting the conditions at the time of distillation to leave a plurality of higher fatty acid esters, and the separation from the residual liquid is advanced. Fatty acid esters.

The oily component recovered contains a higher fatty acid ester such as ethyl palmitate, ethyl linolenate, ethyl oleate or ethyl stearate. The content of the higher fatty acid ester is not particularly limited, but the total content of these components is 10% by weight or more, preferably 30% by weight or more, more preferably 50% by weight or more. Further, although it is not always necessary to contain ethyl palmitate, a typical content is preferably 1% by weight or more, more preferably 5% by weight or more, and still more preferably 15% by weight or more.

The oil component to be recovered may be used as it is for the purpose of addition, but the concentration of the higher fatty acid ester is further increased by a method such as centrifugation, filtration, or static separation, and the effect of imparting a fragrance is exhibited by using a smaller amount.

The step of recovering oily ingredients from alcohol content is to prevent oily ingredients The oxidation of the components contained in the components is preferably carried out under conditions of a low oxygen concentration in a nitrogen atmosphere.

Ii) "Add step"

In the method of the present invention, the "addition step" is a step of adding the oily component obtained in the recovery step to the mixed distilled liquor.

The oily component recovered from the alcohol content may be directly added to the distilled spirit, or may be added after dilution with an alcohol-containing solution. In order to improve the solubility of the higher fatty acid ester, ultrasonic treatment, heat treatment, or the like may be appropriately performed.

For example, the alcohol may also contain a solution, such as raw alcohol or continuous distilled spirit, to completely dissolve the recovered oily component, and to determine the component determination or component amount by performing the solution analysis, and add it to the mixed distilled liquor to make the final contained The higher fatty acid ester becomes an appropriate amount.

The amount of the oil component added is such that the content of the higher fatty acid ester in the mixed distilled spirit is 0.01 ppm or more, preferably 0.1 ppm or more, more preferably 1.0 ppm or more. Further, it is added so that the concentration of ethyl palmitate is 0.003 ppm or more, preferably 0.1 ppm or more, more preferably 0.5 ppm or more.

In addition, the content of the higher fatty acid ester in the distilled spirits by adding the oily component can be appropriately adjusted depending on the liquor and the raw material of the distilled liquor, for example, the wheat bran is 0.1 ppm or more, preferably 0.3 ppm or more, and 1.0 ppm. More preferably, the sweet potato roast is 1.0 ppm or more, preferably 2.0 ppm or more, more preferably 5.0 ppm or more. Furthermore, if you look at ethyl palmitate, The calcined sputum is 0.04 ppm or more, preferably 0.1 ppm or more, more preferably 0.5 ppm or more, and the sweet potato simmer is 0.3 ppm or more, preferably 0.5 ppm or more, more preferably 1.0 ppm or more.

Here, the analysis of the higher fatty acid ester contained in the mixed distilled spirits can be qualitatively and quantitatively analyzed by a method known to a related art, for example, by extracting a flavor component and performing gas chromatography.

Examples of the "mixed distilled spirits" include roasted oysters (bubble), whiskey, brandy, raw material alcohol, spirits (guqin, vodka, rum, etc.), brandy spirit (Aquavit), and yummy wine ( Arak), Mongolian kumiss, Polish vodka, Hawaiian shochu, Brazilian sugarcane, Kornbrand, gin, Korean simmered, white wine, Moutai, cognac, Armagnac, apple brandy (Calvados), Greppa, Singani, Peruvian pisco, Mezcal, tequila and raisin (Rak ₁ ), etc. However, it is not limited by these.

The obtained mixed distilled spirits may be added to a known component which can be generally added to distilled spirits in addition to the aforementioned flavor component, and may be additionally added with additives such as flavors, sweeteners, coloring matters, preserved materials, or the like, or juices. Know the aroma ingredients.

The mixed distilled spirit obtained by the above-described production method has an excellent effect of reducing the pungent sensation characteristic of the continuous distilled liquor by containing a higher fatty acid ester, and imparting a high aroma, richness or heavy feeling like a single distilled spirit.

Hereinafter, the present invention will be described based on examples, but the present invention is not limited thereto. Those of the embodiments.

Example <Example 1> Manufacture of single distilled liquor

In order to recover the oily ingredients, the wheat bran and the sweet potato are roasted according to the prescribed method. That is, in 200 kg of steamed wheat, 200 g of black sputum is added, and the mash is made by a mashing machine. After adding 240 liters of water, a 1 liter of wine is added, and the mash is fermented to produce a mash. Next, after adding 400 kg of steamed wheat as an additional raw material, 600 L of water was taken and fermented at 20 degrees for 8 days to obtain a secondary mash. The obtained hydrazine was subjected to single distillation to obtain 500 L of wheat bran.

In addition, 200 kg of steamed rice was added, and 200 g of the sputum sputum was added, and rice bran was prepared by a mashing machine. After adding 240 L of water, the mixture was mixed, and 1 L of the distiller was added to prepare a mash. Next, 1000 kg of steamed potato (sweet potato) as an additional raw material was added, and 760 L of water was added, and the mixture was fermented at 35 degrees for 10 days to obtain a secondary mash. The obtained hydrazine was subjected to single distillation to obtain 700 L of sweet potato.

<Example 2> Recovery and analysis of oily components

The wheat bran and the simmered simmer obtained in Example 1 were stored in a sealed container at room temperature for 30 days, and the oily component was separated and floated on the surface of the liquid. After taking this with a handle, it was allowed to stand in a container, and the separated burnt portion was removed by a suction tube to recover 10 ml of the oily component.

After measuring the volume by a graduated cylinder, 9 times of a volume of 95% ethanol (raw material alcohol) was added to 1 ml of the oily component to completely dissolve. Thereafter, a 10-fold dilution series was sequentially prepared, and the mixture was diluted to 10,000-fold, and the measurement was carried out by a gas chromatograph, and the results of quantitative higher fatty acid esters are shown in Table 1.

In addition, the analysis conditions of the gas chromatograph are as follows.

Use the machine: Agilent Technologies, GC: 6890N

Pipe column: HP-ULTRA2 (manufactured by J&W) has an inner diameter of 0.32 mm, a length of 50 mm, and a film thickness of 0.52 μm.

Carrier gas: helium

Flow rate: 3.2ml/min

Injection temperature: 250 ° C

Column temperature: 40 ° C (for 9 minutes) ~ 230 ° C (for 10 minutes), heating rate is 10 ° C / min

Injection method: shunt method (split ratio is 15:1)

Injection volume: 2.0μl

Detector: FID

Detection temperature: 260 ° C

Thus, it is known that the oily component contains a very large amount of ethyl palmitate.

<Example 3> Analysis of Commercial Liquor

Regarding the burning of oysters, in order to improve the flavor of the old type A simmering, a mixed wine of A and B mixed with the old type B is provided. Therefore, the concentration of the higher fatty acid ester of the commercially available A and B mixed liquor was measured, and it was confirmed whether the flavor was imparted by ethyl palmitate or the like. Commercially available wines are randomly sampled at the store (each of which is 25% alcohol).

The measurement results of the A and B mixed wheat braised oysters are shown in Table 2, and the measurement results of the A and B mixed sweet potato simmered are shown in Table 3. The analysis of the oily components was carried out in accordance with the method of Example 2.

As a result, it was completely unexpected that a high-grade fatty acid ester such as ethyl palmitate was not detected in a commercially available mixed product of A and B. For this reason, it is considered that it is used in the stage of mixing the old type A roasting before the mixing, and the higher fatty acid ester has been separated or filtered, etc., and is almost completely removed.

In general, the mixed cooking of A and B is not only a flavor but also a flavor, but it is known. This flavor is highly likely to be composed of components other than the higher fatty acid ester.

<Example 4> Determination of functional threshold of oily component

The oily ingredients obtained from the simmering of simmered simmered and simmered in simmered rice were separately added with 0.01 ppm to 1 ppm of each of the mixed simmered simmered simmered in the simmering simmer (the old type B was simmered in 15%, the higher fatty acid ester was not detected, the alcohol concentration was 25%), A and B mixed sweet potato simmered (the old type B burnt simmer is 16%, the higher fatty acid ester is not detected A sample with an alcohol concentration of 25% was measured, and the functional threshold was measured by a three-point identification method. Specifically, samples of 0.01, 0.05, 0.1, 0.25, 0.5, and 1 ppm were prepared by adding the oily components obtained separately, and the functional evaluation was performed.

The functional evaluation of the mixed distilled spirits was carried out by seven professional reviewers, with a richness as an indicator and a 3-point method described later.

1 point: can be clearly identified; 2 points: identifiable; 3 points: almost indistinguishable; the result is the addition of oily ingredients to the wheat simmer, so that the final concentration in the sample becomes 0.1ppm, which can be identified, When added to 1 ppm, it can be identified. Among the higher fatty acid esters contained in the oily component, when the most important ethyl palmitate is contained, the ethyl palmitate is present in the wheat bran at 0.048 ppm, and the sweet potato is 0.37 ppm, indicating that the functional is functional. Make an impact.

<Example 5> Addition test in a mixture of A and B

The oily component obtained in Example 2 was diluted to 1000 times with 95% alcohol (raw material alcohol), and further diluted with a mixture of ethyl and ethylene to be added for addition. A sample for changing the amount of the oily component was prepared, and the results of measuring the concentration of the higher fatty acid ester are shown in Table 4. The results of the sensory evaluation test are shown in Table 5.

The functional evaluation of the mixed distilled spirits was carried out by seven professional reviewers, and the 5-point method described later.

1 point: very good; 2 points: excellent; 3 points: good; 4 points: slightly worse; 5 points: bad.

It is appropriate to average the scores of the evaluators, and it is appropriate to determine that the average score is 3 or less, and it is particularly suitable for those of 2.5 or less.

<Example 6> Addition test of mixed rice and sweet potato

A sample was prepared in the same manner as in Example 5, and the results of measuring the concentration of the higher fatty acid ester are shown in Table 6. The results of the sensory evaluation test are shown in Table 7.

Industrial use

According to the present invention, it is possible to provide a mixed distilled spirit which has an excellent aroma, has a refreshing feeling after drinking from a continuous distilled spirit, and has no irritating feeling of alcohol, and can efficiently produce a product of a desired quality.

Claims (4)

A mixed distilled spirit characterized by containing ethyl palmitate and further comprising at least one component selected from the group consisting of ethyl linolenic acid, ethyl oleate and ethyl stearate, and the concentration of the higher fatty acid ester is 0.1 ppm. Above, the concentration of ethyl palmitate is 0.03 ppm or more. A mixed distilled spirit according to claim 1 which contains ethyl palmitate, ethyl linolenate, ethyl oleate and ethyl stearate. The mixed distilled spirit according to claim 1 or 2, wherein the mixed distilled liquor is malt-burning, and the concentration of ethyl palmitate is 0.04 ppm or more. The mixed distilled spirit according to claim 1 or 2, wherein the mixed distilled liquor is a sweet potato, and the concentration of ethyl palmitate is 0.3 ppm or more.