WO2018147154A1 - Production method for distilled liquor containing sansho pepper component - Google Patents

Abstract

Provided is a production method for a distilled liquor containing a significant amount of a sansho pepper component. This production method uses sansho pepper whereby a solution obtained by steeping 20 g of the pepper per 1,000 ml of potable alcohol adjusted to 45% for 15 hours has a light absorbency or L*a*b value within a specific numeric range.

Description

Method for producing distilled liquor containing yam ingredients

The present invention relates to a method for producing distilled liquor comprising a significant amount of yam ingredients, in particular, aroma ingredients and flavor ingredients peculiar to yam.

Distilled liquor is a kind of alcoholic beverage and is obtained by distilling brewed liquor. Distilled liquor is obtained by distilling the brewed liquor as it is, increasing the alcohol content, or maintaining the fragrance or flavor component inherent to the brewed liquor, or adding herbs, medicinal herbs or fruits in the distillation process And those containing these fragrance components or flavor components (for example, gin, flavor vodka, shochu, soju, white sake, etc.).

In recent years, a method for producing distilled liquor using fruits or vegetables as a raw material has been proposed. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 2002-125653) proposes a method for producing distilled liquor, which comprises immersing fruit and / or vegetables in alcohol and performing distillation under reduced pressure. It is said that a distilled liquor obtained by immersing fruits and vegetables in high alcohol can be obtained as a substitute for a perfume ingredient. In Patent Document 2 (Japanese Patent Laid-Open No. 2009-213410), a grinding process for grinding a condiment, and a seasoning ground in the previous process are brought into contact with an alcohol-containing solution having an alcohol concentration of 10 to 75 v / v%. A method for producing culinary alcoholic beverages has been proposed, which includes an extraction step of preparing a condiment extract and a distillation step of distilling the condiment extract prepared in the previous step. In Patent Document 2, it is said that cooking liquors that can mask unpleasant odors of livestock meat or seafood are obtained.

The yam has a green feeling, pungent taste, and color taste, and is often used as a spice in Southeast Asia. It is well known that Japanese yam has a difference in flavor and flavor depending on the variety, production area, yam site and its treatment. For example, in Non-Patent Document 1 (Journal of Japan Society for Food Science and Technology Vol. 49 (2002) No. 5 P 320-326), Japanese domestic (4 kinds) It shows experimentally and academically that there is a difference in the type and amount of aroma components in yam depending on the difference between mature and immature. Non-Patent Document 1 only discloses the results of measuring the aroma components generated from the crushed sample by GC-MS by the headspace method, and when using yam as a raw material for distilled liquor, There is no description of the aroma components and concentrations that migrate into it, and there is no disclosure of any industrial production method of distilled liquor using yam as a raw material.

By the way, distilled liquor generally contains a high concentration of alcohol (content of more than about 20% to less than about 100%), so that some people prefer high alcohol feeling and alcohol stimulation. That is true. However, on the contrary, there are many consumers who refrain from distilled liquor that exhibits a high alcohol feeling because of its high alcohol odor and alcohol irritation. *

Also, among general consumers, there are those who dislike the aroma or flavor of herbs (fruits) and medicinal herbs (fruits) included in traditional spirits. For example, there is a consumer who regards the aroma of juniper berries contained in gin as a so-called “pinese smell” odor.

On the other hand, distilled liquor contains high-concentration ethanol, so it can give a variety of flavors and flavors, so it is anxious for alcoholic beverages to be able to enjoy the new flavors and flavors of distilled spirits. It is also true that there are potential consumers. In order to meet these potential needs, shochu and gin have been developed as distilled spirits using yam as a raw material.

However, distilled liquors that have been developed so far are poor in yamakasa, and a method for producing distilled liquor with sufficient yamakasa and flavor, and a method for producing distilled liquor with a green feeling or thickness have not yet been fully developed. Not.

Therefore, there is still a strong demand for the development of a method for producing distilled liquor in which aroma components and flavor components of yam are added at a high level and a significant amount of yam components are contained.

The present inventors have recently been able to obtain distilled liquor by immersing the yam in edible alcohol, focusing on the specific flavor component and flavor component (green feeling and thickness) of the yam, and from the blue region. By using the immersion liquor that exhibits the hue of the yellow-green region, particularly the (light) green region, as a raw material liquor, it is possible to obtain a distilled liquor containing flavor components and flavor components peculiar to yam. We have newly recognized that according to the distilled liquor, we have obtained the knowledge that the above-mentioned problems in the prior art can be solved at a high level. Therefore, the present invention has been made based on such knowledge.

Therefore, according to the present invention, a method for producing distilled liquor containing a yam component,
(S1) Prepare yam and edible alcohol,
For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%,
Absorbance (420 nm) is 0.14 or more and 0.50 or less,
Absorbance (460 nm) is 0.06 or more and 0.20 or less,
Absorbance (485 nm) is 0.04 or more and 0.14 or less,
Absorbance (495 nm) is 0.025 or more and 0.130 or less,
Absorbance (530 nm) is 0.015 or more and 0.080 or less,
Absorbance (570 nm) is 0.010 or more and 0.050 or less, or
Absorbance (590 nm) is 0.010 or more and 0.040 or less,
(S2) Dipping the yam in the edible alcohol to obtain an immersion liquid,
(S3) The above-mentioned immersion liquid is subjected to atmospheric distillation or vacuum distillation, and (S4) a production method comprising obtaining distilled liquor containing a yam component can be proposed.

Moreover, according to the present invention, a method for producing a distilled liquor containing a yam component,
(S1) Prepare yam and edible alcohol,
For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%,
L ^* value is 94 or more and 98 or less,
a ^* value is 0 or less, and b ^* value is 7 or more and 24 or less,
(S2) Dipping the yam in the edible alcohol to obtain an immersion liquid,
(S3) The above-mentioned immersion liquid is subjected to atmospheric distillation or vacuum distillation, and (S4) a production method comprising obtaining distilled liquor containing a yam component can be proposed.

[Aspect of the Invention]
Aspects of the present invention are as follows.
[1] A method for producing distilled liquor containing a yam component,
(S1) Prepare yam and edible alcohol,
For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%,
Absorbance (420 nm) is 0.14 or more and 0.50 or less,
Absorbance (460 nm) is 0.06 or more and 0.20 or less,
Absorbance (485 nm) is 0.04 or more and 0.14 or less,
Absorbance (495 nm) is 0.025 or more and 0.130 or less,
Absorbance (530 nm) is 0.015 or more and 0.080 or less,
Absorbance (570 nm) is 0.010 or more and 0.050 or less, or
Absorbance (590 nm) is 0.010 or more and 0.040 or less,
(S2) Dipping the yam in the edible alcohol to obtain an immersion liquid,
(S3) A method of manufacturing, comprising subjecting the immersion liquid to atmospheric distillation or vacuum distillation, and (S4) obtaining distilled liquor containing a yam component.
[2] A method for producing distilled liquor containing yam ingredients,
(S1) Prepare yam and edible alcohol,
For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%,
L ^* value is 94 or more and 98 or less,
a ^* value is 0 or less, and b ^* value is 7 or more and 24 or less,
(S2) Dipping the yam in the edible alcohol to obtain an immersion liquid,
(S3) A method of manufacturing, comprising subjecting the immersion liquid to atmospheric distillation or vacuum distillation, and (S4) obtaining distilled liquor containing a yam component.
[3] The above [1] or [2], wherein the foothill is one or a mixture of two or more selected from the group consisting of foothills of Asakura, foothills of Asakura, foothills of foothills, foothills of foothills, and foothills of Ryujin. Manufacturing method.
[4] The production method according to any one of [1] to [3] above, wherein the yam is of fruit, pericarp, shoot, stem, thorn, or leaf.
[5] The production method according to [4], wherein the yam is not crushed or crushed.
[6] The production method according to any one of [1] to [4], wherein in the step (S2), the alcohol content in the edible alcohol is 20% or more and 100% or less.
[7] The production according to any one of [1] to [6], wherein in the step (S3), the vacuum distillation is -50000 Pa or more and -100,000 Pa or less with respect to atmospheric pressure (101300 pa). Method.
[8] The production method according to any one of [1] to [7], wherein in the step (S4), the yam component is citronellal, β-ferrandolene, myrcene, or geranyl acetate.
[9] The citronellal content is 1 ppm or more in terms of pure alcohol,
The content of β-ferrandrene is 20 ppm or more in terms of pure alcohol,
The content of myrcene is 30 ppm or more in terms of pure alcohol, or
The production method according to [8] above, wherein the content of the geranyl acetate is 140 ppm or more in terms of pure alcohol.

According to the present invention, it is possible to propose a production method capable of obtaining a distilled liquor containing a specific aroma component and flavor component of yam at a high content, and in a higher dimension, a yam aroma and flavor (green feeling and thickness). ) And used as a base spirit, a distilled liquor containing a yam component can be provided.

In the production method according to the present invention, (S1) when preparing yam, when immersed in edible alcohol of a specific frequency under a certain condition, it exhibits a color from a blue region to a yellowish green region, that is, a specific absorbance or a specific By using yam that exhibits L ^* a ^* b ^* value of the raw material, a distilled liquor that contains significant amounts of natural aroma components and flavor components of yam (especially from Japan) and can retain these for a long time is provided. In particular, new alcoholic beverage users can be found, and can be provided as new base spirits.

[Definition]
(Absorbance)
The “absorbance” is expressed as a dimensionless quantity indicating how much the intensity decreases when light passes through a sample object in the spectroscopic method. In analytical chemistry, the incident light intensity I ₀ and transmitted light intensity I are set, and the absorbance A _(λ) at the wavelength λ is A _(λ) = −log ₁₀ (I / I ₀ ).
When the sample is liquid (distilled liquor), “I ₀ ” indicates the transmitted light intensity of the empty cell in which the sample is placed, and “I” indicates the transmitted light intensity of the cell in which the sample is placed. For the “absorbance”, a spectrophotometer including a light source exhibiting the wavelength of light to be measured and a detector to be measured is used.

(L ^* a ^* b ^* value)
The L ^* a ^* b ^* value was standardized by the International Commission on Illumination (CIE) in 1976, and adopted in JIS Z8781-4: 2013 in Japan. In the L ^* a ^* b ^* color system, lightness is represented by L ^* , and chromaticity indicating hue and saturation is represented by a ^* and b ^* . Even in the present invention, the measurement method and the display method are performed in accordance with the CIE standard and the above JIS.

(Yamazou)
<Variety>
The yam belongs to the deciduous shrub belonging to the genus Salamander, and its scientific name is “Zanthoxylum piperitum” and its English name is “Japanese pepper”. The fruit of the yam is also said to be a bunch.

Traditional Japanese traditional varieties include Asakura Sanroku (Z. piperitum. (L.) DC forma inerme (Makino) 朝 Makino), San Asakura Sanroku (Z. piperitum (L.) DC forma vis brevispinosum Makino) , Ryujin-san (Z. piperitum (L.) DC forma ovalifoliolatum (Nakai) Makino) etc. exist. Many of these yams are native or cultivated in Japan, and these Japanese yams contain a significant amount of the original aroma components in their fruits, stems, thorns, leaves or shoots. It is. These Japanese native yam can also be used as a preferred raw material in the present invention.

Other varieties include Zanthoxylum schinifolium and Zanthoxylum ailanthoides, which are native to Japan. (Zanthoxylum beecheyanum); winter mountain moth (Zanthoxylum armatum var. Subtrifoliatum) and the like exist. Furthermore, there are Zanthoxylum bungeanum, Zanthoxylum nitidum, etc., with China as the main country of origin.

<Main ingredients>
The yam, including its fruits, pericarp, shoots, stems, leaves or thorns, contains citronellal, β-ferrandrene, geraniol, geranyl acetate, myrcene, limonene, etc. as a bitter component, Includes sanshool and sanshoamide.

(Citronellal)
Citronellal (3,7-dimethyloct-6-en-1-al: C ₁₀ H ₁₈ O) is an organic compound represented by the following chemical formula (1). Citronellal has an optically active substance of d-form and l-form because the carbon atom at the 3-position is an asymmetric carbon, but there is no difference as an aroma component. It is abundant in citronella essential oil, lemon balm essential oil, yam essential oil and the like, which are herbs, and these essential oils can be obtained by subjecting them to fractional distillation under reduced pressure and the like through purification steps. Citronellal's aroma is expressed as a green and sweet aroma and is said to have a refreshing and fresh feeling. In the present invention, it is a constituent component of a yam aroma component, a flavor component, and a color component (blue to yellowish green color).

(Β Ferrandren)
β-ferrandolene (p-mentha-1 (7), 2-diene: C ₁₀ H ₁₆ ) is an organic compound represented by the following chemical formula (2), and is classified as a cyclic monoterpene. β-Ferlandolene is one of two isomers (α-type and β-type) that have similar properties with different positions of double bonds. β-Ferlandren is isolated from fennel, Canadian balsam, and foothills. The fragrance of β-ferrandrene is said to have a refreshing and fresh feeling like peppermint, and a slight blue citrus fragrance. In the present invention, it is used as a yam (like) aroma component and flavor component.

(Myrsen)
Myrcene (7-methyl-3-methyleneocta-1,6-diene: C ₁₀ H ₁₆ ) is an organic compound represented by the following chemical formula (3), and is a kind of olefin belonging to monoterpene. Myrcene has two isomers, α-myrcene and β-myrcene, but myrcene simply means β-myrcene. β-Myrcene is a colorless liquid with fragrance and polymerizes gradually at room temperature. Myrsen is extracted from Laurier, Verbena, Caraway, Fennel, Tarragon, Yam, etc. In the present invention, it is used as a yam (like) aroma component and flavor component.

(Geranyl acetate)
Geranyl acetate (3,7-dimethyl-2,6-octadienyl acetate: C ₁₂ H ₂₀ O ₂ ) is an organic compound represented by the following chemical formula (4), and is classified as a monoterpene. Geranyl acetate is a natural product and is a colorless liquid having an aromatic or fruity scent. Geranyl acetate is a component of more than 60 natural essential oils such as Ceylon citronella oil, palmarosa oil, lemongrass oil, petitgrain oil, neroli oil, coriander oil, carrot oil, and sassafras oil. Obtainable. In the present invention, it is used as a yam (like) aroma component and flavor component.

(Distilled liquor)
<Classification>
“Distilled liquor” is a type of “alcoholic beverage”. “Alcoholic beverage” is defined as “a beverage with an alcohol content of once or more” and is treated as food by the Food Sanitation Law and is subject to the law. As defined in the Liquor Tax Law, the “alcohol content” means the volume of ethyl alcohol contained in the original capacity at a temperature of fifteen degrees. “Alcohol content” is a ratio of the volume concentration of ethanol to an alcoholic beverage expressed as a percentage (%). The “extract” means the number of grams of non-volatile components contained in the original capacity of 100 cubic centimeters at a temperature of fifteen degrees.

<Distilled liquor>
Distilled liquor is liquor made by distilling brewed liquor, and is basically an alcoholic beverage with a high alcohol content. Under the Liquor Tax Law, the following alcoholic beverages (excluding other sparkling alcoholic beverages): b) whiskey, d) brandy, e) It is defined as alcohol for raw materials, f) spirits. Distilled liquor includes those obtained by adding water to distilled alcohol or aging in a wooden barrel or the like.

For distilled liquor, gin (raw materials: barley, rye, potatoes, herbs, etc.), vodka (raw materials: rye, grains, sugar beet, fruits, potatoes, etc.), spiritus (raw materials: cereals, potatoes, herbs, etc.), awamori (raw materials) : Indica rice, grains, etc.), shochu (raw materials: rice, wheat, sweet potato, brown sugar, buckwheat, chestnut, sake lees, molasses, etc.), Soju "Korean shochu" (raw materials: rice, potato, wheat, barley, sweet potato, tapioca, etc.) ), White liquor (paichu made from cereals, and daidai dairy made from high grapes, etc.), mescal or tequila (raw materials: dragon tongue orchid), whiskey (raw materials: barley, rye, corn, etc.), brandy (fruit wine is the raw material. Brandy, Armagnac made from white grapes, Calvados made from apples, Grappa made from grape pomace, Cognac made from grapes , Swordfish made from grapes, pisco made from grape juice, etc.), cassassa or pinga (raw materials: sugarcane), rum (raw materials: sugarcane, molasses, etc.), arak (aquabits made from potatoes, livestock milk or grains Raw materials such as alhi, grapes as raw material, etc.), colun (raw materials: wheat, rye, etc.), Kirschwasser (raw material: cherries) and the like.

“Spirit” is liquor tax law b) liquor other than raw alcohol, b) whiskey, d) brandy, or e) liquor other than raw alcohol. belongs to.
“Gin” is made from cereals (barley, rye, potatoes, etc.), and is made from malt and enzyme, saccharified, fermented and distilled, with spirits such as juniper berries. A colorless and transparent liquor that has been scented by dipping grass root bark, etc., and distilled again, and has a flavor and flavor unique to the aroma component of grass root bark.
“Vodka” is made from cereals (rye, grains, sugar beet, fruit, potatoes, corn, wheat, barley, etc.) as raw materials, and saccharified, fermented and distilled. It has the most savory flavor and flavor among the spirits and is characterized by a mellow refreshing feeling.
“Rum” is a spirit made from the molasses after simmering sugarcane juice and crystallizing the sugar, followed by fermentation, distillation, and aging.

<Brewed sake>
Brewed sake is a generic name for alcoholic beverages that are made from yeast only by alcoholic fermentation and produced without distillation. Under the Liquor Tax Law, brewed liquors are defined as a) sake, b) fruit liquor, c) other brewed liquors. In addition, although the liquor tax law classifies as sparkling liquors, beer and sparkling wine are also brewed sakes made by brewing. For brewed sake, simple fermented liquors (such as wine (vinegar), cider (apple wine), horse liquor, etc.)) that ferment sugars as they are to obtain alcoholic beverages, saccharify starch and ferment the sugars. There are double fermented liquors for obtaining liquors [for example, beer (single double fermented liquor), sake (parallel double fermented liquor)]. Since brewed liquor is only from alcoholic fermentation by yeast, the alcohol content is at most about 22%.

(Pure alcohol equivalent)
"Pure alcohol conversion" means the alcohol content by dividing the concentration (mg / L = ppm) of the specific component (mg) contained in the alcoholic beverage (1L) by the alcohol content ratio (v / v) of this alcoholic beverage. This is a value converted to a value per 100 (v / v%).
For example, if a specific alcoholic beverage [alcohol content (v / v%) is 50 degrees (%)] contains a specific aroma component at 50 ppm, the content of the specific aroma component is calculated in terms of pure alcohol. [50 ppm ÷ (50 degrees ÷ 100)] = 100 ppm.

(Content)
In the present invention, the content is basically expressed in ppm, that is, mg / L (mass / volume) unless otherwise specified in the present specification.

[Method for producing distilled liquor using yam]
(S1) Yamatake, preparation of edible alcohol (Yamatake)
<type>
Various kinds of yam can be used, but one or a mixture of two or more selected from the group consisting of the traditional Japanese varieties, Asakura Sanroku, San Asakura Sanroku, Hiyama Sanroku, Takahara Sanroku, and Ryujin Sanroku Are preferably used. The yam can use its pericarp, fruit, shoot, leaf, stem or spine, preferably pericarp, fruit, sprout or leaf, more preferably fruit, pericarp (particularly preferred). Can be used. In addition, the yam may be crushed, crushed, etc., but it is thought that it is necessary to carry out at a low temperature or a low oxygen state. In order to maintain the original flavor and flavor, it remains in the collected state (hole). It is preferable to use it as a raw material dried in

As for the yam, as a commercial product, special grades of Wakayama (Spice Shop Lasserou), Kishu Shimizu Grain Grape San (Tele Waka Shop), Kioku Sanroku Dried Grain (food doctor / barrel taste), Commercial use: Dried Yamamata Grain Wakayama Prefecture Aritagawa Town Kiyomizu (Kinokuya Bunzaemon Honpo), business use: Kochi Prefecture, Niyodogawa Sanroku Hall (manufactured by Gavan) is exemplified and can be used.

(Absorbance)
For the yam, a solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45% has a specific absorbance (λ) as shown below. To do.
Absorbance (420 nm) is 0.14 or more and 0.50 or less, preferably 0.20 or more and 0.40 or less,
Absorbance (460 nm) is 0.06 or more and 0.20 or less, preferably 0.08 or more and 0.15 or less,
Absorbance (485 nm) is 0.04 or more and 0.14 or less, preferably 0.05 or more and 0.10 or less,
Absorbance (495 nm) is 0.025 or more and 0.130 or less, preferably 0.030 or more and 0.100 or less,
Absorbance (530 nm) is 0.015 or more and 0.080 or less, preferably 0.020 or more and 0.060 or less,
Absorbance (570 nm) is 0.010 or more and 0.050 or less, preferably 0.014 or more, 0.040 or less, or
Absorbance (590 nm) is 0.010 or more and 0.040 or less, preferably 0.012 or more and 0.030 or less.

In the present invention, a yam that satisfies any one of the above-mentioned absorbances is preferable, and a yam that satisfies two or more, most preferably all of the above-mentioned absorbances is preferably used. When each said light absorbency becomes said numerical range, the yam which has a desired aroma component and flavor component can be used as a raw material, and it becomes possible to achieve the objective and effect of this invention.

<Absorbance measurement>
The absorbance of the immersion liquid is measured using a spectrophotometer (for example, trade name UV-1800: manufactured by Shimadzu Corporation).
<Absorbance measurement conditions>
In order to obtain a uniform immersion liquid, sufficient stirring is performed at the start of immersion of the yam and after completion of the immersion. Thereafter, the obtained immersion liquid was filtered (0.45 μm, cellulose acetate), and each wavelength (λ) was 420 nm, 460 nm, 485 nm, 495 nm, 530 nm, 570 nm, and 590 nm using a cell having a width of 1 cm. Measure absorbance.

(L ^* a ^* b ^* value)
The yam is a color space (CIE standard LAB) measured for a solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%. Each value of L ^* a ^* b ^* is as follows: Use a value that is a predetermined value.
L ^* value is 94 or more and 98 or less, preferably 94.5 or more and 97.5 or less, more preferably 95 or more and 97 or less,
a ^* value is 0 or less, preferably -10 or more and -1 or less, more preferably -4 or more and -2 or less, and b ^* value is 7 or more and 24 or less, Preferably, it is 9 or more and 22 or less, More preferably, it is 10 or more and 20 or less.

In the present invention, a yam that satisfies the L ^* a ^* b ^* value is preferably used. When the L ^* a ^* b ^* value falls within the above numerical range, yam having a desired aroma component and flavor component can be used as a raw material, and the object and effect of the present invention can be achieved. .

<L ^* a ^* b ^* value measurement>
Adjustment of ^L * ^a * ^{b *} values of the immersion liquid (measurement), during the immersion, spectrophotometer (e.g., trade name JC801S: Color Techno System Co., Ltd.) was used to the immersion liquid ^L * ^a * b ^* Measure the value.

<L ^* a ^* b ^* value measurement conditions>
In order to obtain a uniform immersion liquid, sufficient stirring is performed at the start of immersion of the yam and after completion of the immersion. Thereafter, the obtained immersion liquid is filtered (0.45 μm, cellulose acetate), and L ^* a ^* b ^* is measured using a cell having a width of 1 cm.

(Edible alcohol)
Edible alcohol is also called brewed alcohol, and it is said to be alcohol that has been fermented and distilled from starch or sugar-containing materials ("standard for labeling the quality of manufacturing method of sake"). Edible alcohols include those that are hydrated to reduce the alcohol-containing concentration. Alternatively, the brewed liquor may be produced first, and then the produced brewed liquor may be used as a raw material as edible alcohol. Furthermore, it is also possible to use distilled liquor (raw alcohol, gin, vodka, brandy, shochu, etc.), preferably colorless and transparent distilled liquor.

The alcohol (ethanol) content in the edible alcohol can be determined as appropriate, but is 20% (degrees) or more, preferably 40% (degrees) or more, and the upper limit is 100 (degrees)% or less. , Preferably 70 (degrees)% or less can be used. When the alcohol content is in the above numerical range, it becomes possible to further include aroma components and flavor components unique to yam.

(S2) Mixing and immersion <Mixing>
Mixing the yam with the edible alcohol may be carried out in a container, preferably equipped with a stirring device.

<Immersion>
The time for immersing the yam in the edible alcohol depends on the alcohol content of the edible alcohol and the mixing mass ratio, and can be appropriately determined. The alcohol content of the edible alcohol is as described above, and may be 20% or more and 100% or less.

<heating>
Immersion may be performed at room temperature, and heating may be performed at a temperature at which the ingredients derived from yam are not vaporized or denatured.

(S3) Distillation The immersion liquid may be distilled under normal pressure or reduced pressure in a mixed state of the solid content of yam and edible alcohol. Alternatively, the solid content of yam may be removed (filtered if necessary), and then distilled under normal pressure or reduced pressure.

Distillation is performed by putting the above immersion liquid into a pressure vessel and distilling under normal pressure or reduced pressure, preferably under reduced pressure. The distillation may be single or multiple distillations. A distiller is a common one, and one with a decompression facility is used.

<pressure>
Distillation may be performed at normal pressure (1 atm, 101300 Pa) or reduced pressure. By distilling under reduced pressure, generation of a heated odor (such as caramel odor) can be prevented.
The reduced pressure is −50000 Pa to −100,000 Pa, preferably −70,000 Pa to −97000 Pa with respect to normal pressure (1 atm, 101300 Pa).

<heating>
Heating may be performed during distillation, but in the case of vacuum distillation, the balance with vacuum should be taken into consideration as appropriate. Further, heating at a temperature at which a heating odor (such as caramel odor) does not occur is preferable. The heating temperature is about 20 ° C. or higher and 80 ° C. or lower, preferably about 25 ° C. or higher and 60 ° C. or lower.

(Optional ingredients added)
In the present invention, in each step, as optional components, pigments, fragrances, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fibers, stabilizers, emulsifiers There may be a further step of adding. As optional components, those specified in the guidelines established by the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, and related laws and regulations (Food Sanitation Law, etc.) are used.

(S4) Distilled liquor A distilled liquor exhibiting the desired fragrance component and flavor component unique to the foot of the mountain is obtained.

[Aroma and flavor ingredients unique to yam]
Citronellal, β-Ferrandlene, myrcene, geranyl acetate are included as the main components of flavor components and flavor components unique to yam.
In the step (S1) of the present invention, when immersed in a specific frequency of edible alcohol under a certain condition, it exhibits a blue to yellowish green color, that is, a specific absorbance or a specific L ^* a ^* b ^*. By using a yam that exhibits a value as a raw material, it is possible to immerse and extract the components unique to the yam, and to add a significant amount to distilled liquor.

Citronellal and the like exhibit ingredients unique to yam, and can be added to distilled liquor to add aroma and flavor peculiar to yam in a higher dimension. Moreover, it becomes possible to give a green feeling and thickness.

In addition, citronellal and the like exhibit ingredients unique to yam, and therefore can be proposed to the domestic and foreign markets as distilled liquor containing flavor components and flavors (Japanese flavor and flavor) derived from Japanese native yam. Become.

(Citronellal)
In distilled liquor, the content of citronellal is 1 ppm or more in terms of pure alcohol, preferably 5 ppm or more, more preferably 10 ppm or more. In the present invention, the upper limit of the content of citronellal in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 1000 ppm or less, more preferably 600 ppm or less. is there.

(Β Ferrandren)
In distilled liquor, the content of β-ferrandol is 20 ppm or more, preferably 50 ppm or more, more preferably 80 ppm or more in terms of pure alcohol. In the present invention, the upper limit of the content of β-ferrandrene in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 2000 ppm or less, more preferably 1000 ppm. It is as follows.

(Myrsen)
In distilled liquor, the content of myrcene is 30 ppm or more in terms of pure alcohol, preferably 45 ppm or more, and more preferably 60 ppm or more. In the present invention, the upper limit of the content of myrcene in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 2000 ppm or less, more preferably 1000 ppm or less. is there.

(Geranyl acetate)
In the distilled liquor, the content of geranyl acetate is 140 ppm or more in terms of pure alcohol, preferably 170 ppm or more, and more preferably 200 ppm or more. In the present invention, the upper limit of the content of geranyl acetate in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 8000 ppm or less, more preferably 4000 ppm or less. It is.

[Distilled liquor containing yam ingredients]
In this invention, the distilled liquor containing the yam component obtained by the manufacturing method of the said invention can be proposed.
According to one aspect of the present invention, a distilled liquor containing a yam component,
Prepare yam and edible alcohol,
About the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%.
Absorbance (420 nm) is 0.14 or more and 0.50 or less,
Absorbance (460 nm) is 0.06 or more and 0.20 or less,
Absorbance (485 nm) is 0.04 or more and 0.14 or less,
Absorbance (495 nm) is 0.025 or more and 0.130 or less,
Absorbance (530 nm) is 0.015 or more and 0.080 or less,
Absorbance (570 nm) is 0.010 or more and 0.050 or less, or
Absorbance (590 nm) is 0.010 or more and 0.040 or less,
Dipping the yam in the edible alcohol to obtain an immersion liquid,
A distilled liquor containing a yam component obtained by atmospheric distillation or vacuum distillation of the immersion liquid can be proposed.

According to one aspect of the present invention, a distilled liquor containing a yam component,
Prepare yam and edible alcohol,
About the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%.
L ^* value is 94 or more and 98 or less,
a ^* value is 0 or less, and b ^* value is 7 or more and 24 or less,
Dipping the yam in the edible alcohol to obtain an immersion liquid,
A distilled liquor containing a yam component obtained by atmospheric distillation or vacuum distillation of the immersion liquid can be proposed.

The distilled liquor containing the yam component according to the present invention contains a significant amount of yam (especially from Japan) intrinsic aroma and flavor components, and can provide a distilled liquor that can hold these for a long time, and , Making it possible to provide distilled liquors (additives, masking agents) that make it easy to drink traditional alcoholic beverages, and in particular, enabling the discovery of new alcoholic beverage enthusiasts and providing them as new base spirits be able to.

In distilled liquor containing a yam component, when the yam is soaked in a raw material (for example, yam, edible alcohol (ethanol)), edible alcohol of a specific frequency under certain conditions, a specific absorbance or a specific L ^* a ^* b ^* Values and the like may be the same as those described in the above section [Method for producing distilled liquor containing yam component].

[Contained distilled spirits]
According to another preferable aspect, a container-packed distilled liquor in which distilled spirit is packed in a container can be proposed. By making it into a container-packed distilled liquor, maintaining the reduced bitterness and pungent taste derived from distilled liquor, maintaining the green feeling and thickness, maintaining the traditional aroma and flavor, and high-level yam (like) Continuing to retain the aroma and flavor, it is possible to provide convenience for providing distilled liquor, convenience for distribution, storage, and prevention of quality deterioration.

The container can be packed into containers formed in various shapes with vinyl, plastic, glass, metal, paper, wood or leather, etc., as long as the contents do not leak. According to a more preferred aspect, the container may be provided with a material (for example, a colored or functional film, a metal foil) for blocking light, heat, oxygen, ultraviolet rays, etc. inside and outside the container.

The contents of the present invention will be described more specifically with reference to the following examples, but the scope of the present invention should not be construed as being limited to the following examples. In addition, the following examples show examples of embodiments of the present invention. However, it should be understood that those skilled in the art can easily implement the entire scope of the present invention by using these examples. .

[Production of distilled liquor containing yam ingredients]
<Example 1>
20 g of Kochi prefecture dried yam (for business use: Kochi prefecture, Niyodogawa Sanroku Hall (manufactured by Gavan)) was immersed in 1000 mL of 45% alcohol for 15 hours, and the absorbance and L ^* a ^* b ^* values were measured. It was. After measuring these values, 40 g of this yam was soaked in 2000 mL of 45% alcohol for a whole day and night, and the resulting soaking solution was distilled under reduced pressure to obtain a distilled liquor of dried yam from Kochi Prefecture.

<Example 2>
20 g of dried yam from Wakayama Prefecture (Tele Waka Shop) was immersed in 1000 ml of 45% alcohol for 15 hours, and the absorbance and L ^* a ^* b ^* values were measured. After measuring these values, 40 g of this yam was soaked in 2000 mL of 45% alcohol all day and night, and the resulting soaking solution was distilled under reduced pressure to obtain a distilled liquor from a dried yam from Wakayama Prefecture.

<Example 3>
In the same manner as in Example 1, 40 g of this yam was soaked in 2000 mL of 45% alcohol all day and night, and the resulting soaking solution was subjected to atmospheric distillation to obtain a distilled yak from Kochi Prefecture.

<Example 4>
In the same manner as in Example 1, 40 g of this yam was immersed in 2000 mL of 65% alcohol all day and night, and the resulting soaking solution was distilled under reduced pressure to obtain a distilled liquor from Kochi Prefecture.

<Example 5>
In the same manner as in Example 1, 40 g of this yam was immersed in 2000 mL of 65% alcohol for a whole day and night, and the resulting immersion liquid was subjected to atmospheric distillation to obtain a distilled yak from Kochi Prefecture.

<Comparative example 1>
In Comparative Example 1, uohen (alcohol 25%, otosho shochu, manufactured by Okuizumo Shuzo) was used.
<Comparative example 2>
In Comparative Example 2, piritto (alcohol 25%, class B oyster mixed shochu, manufactured by Sapporo Beer) was used.
<Comparative Example 3>
In Comparative Example 3, Japan Gin (alcohol 42%, gin, manufactured by The Cambridge Distillery) was used.
<Comparative example 4>
In Comparative Example 4, seasonal beauty (alcohol 45%, gin, manufactured by Kyoto Distillery) was used.

<Comparative Example 5>
20 g of dried yam made in Wakayama Prefecture (ground product) (manufactured by Takasago Spice Co., Ltd.) was immersed in 1000 mL of 45% alcohol for 15 hours, and the absorbance and L ^* a ^* b ^* value were measured. After measuring these numerical values, 40 g of this yam was soaked in 2000 mL of 45% alcohol all day and night, and the resulting immersion liquid was distilled under reduced pressure to obtain a distilled liquor of dried yam (ground product) produced in Wakayama Prefecture.

<Comparative Example 6>
20 g of dried Chinese yam [for business use: Yamagata Hall (manufactured by Gavan)] was immersed in 1000 mL of 45% alcohol for 15 hours, and the absorbance and L ^* a ^* b ^* values were measured. After measuring these values, 40 g of this yam was soaked in 2000 mL of 45% alcohol all day and night, and the resulting soaking solution was distilled under reduced pressure to obtain a distilled liquor of dried Chinese yam.

<Comparative Example 7>
20 g of frozen yam produced in Hyogo Prefecture [Tajima Agricultural Cooperative Asakura Sansho (Frozen) (Ion Shop)] was immersed in 1000 mL of 45% alcohol for 15 hours, and the absorbance and L ^* a ^* b ^* values were measured.

[Evaluation Test 1: Qualitative Quantification of Yam Flavor Aroma Component]
Qualitative quantification of the yam aroma component was performed on the distilled liquors of the examples and comparative examples.

(Qualitative quantification method)
In the examples, samples diluted 20 times with ultrapure water and samples diluted 10 times with ultrapure water were used as samples. After adding 200 μL of an internal standard (10 ppm linalool-d5) to a 1 ml sample, it was diluted 50 times with ultrapure water. The aroma component of the diluted sample was adsorbed on Twister (40 ° C., 2 hours), subjected to GC-MS analysis, and quantified by an internal standard method.

<GC condition>
・ Equipment: Temperature rising vaporization inlet (CIS4, manufactured by Gerstel), thermal desorption unit (TDU, manufactured by Gerstel), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies)
LTM column (1st: DB-WAX, 20 m × 0.18 mm; 0.3 μm, 2nd: DB-5, 10 m × 0.18 mm; 0.4 μm, manufactured by Agilent Technologies)
TDU: 20 ° C. (1 min) − (720 ° C./min)−250° C. (3 min)
CIS4: -50 ° C (1.5min)-(12 ° C / sec) -240 ° C (45min)
-Split ratio: 30: 1
・ Inlet pressure: 508.28 kPa
・ Vent pressure: 314.11kPa
1st column temperature: 40 ° C. (3 min) − (5 ° C./min)−180° C. (0 min)
2nd column temperature: 40 ° C. (31 min) − (5 ° C./min)−180° C. (0 min)
・ MSD: SCAN mode, m / z 29-230, 20Hz, EI
Quantitative ions: linalool-d5 (m / z 98), citronellal (m / z 154), β-ferrandrene (m / z 136), myrcene (m / z 121), decanal (m / z 136)

(Qualitative quantitative results)
Table 1 and Table 2 below show the content of the fragrance component derived from yam in Examples and Comparative Examples.

[Evaluation Test 1: Results]
It was understood that the example (invention) was a distilled liquor containing citronellal, β-ferrandrene, myrcene, geranyl acetate in high content.

[Evaluation Test 2: Sensory Evaluation Test]
A panel of 6 people (men and women between the ages of 20 and 65) who have a food sensory evaluation ability that passed the quality control test in the applicant's company evaluated the distilled spirits of the examples and comparative examples based on the following criteria. The average value was obtained, and the results are shown in Table 2 below.

〔Evaluation criteria〕
The evaluation criteria were determined based on the following evaluation points with Comparative Example 1 as a control. The average score of 6 panelists was calculated, and compared with Comparative Example 1, it was judged that the average score was effective for those having a difference of 1 or more. In addition, all samples were subjected to sensory evaluation with an alcohol content of 25%.
Evaluation point 1: weaker than control.
Evaluation point 2: Slightly weaker than the control.
Evaluation point 3: equivalent to the control.
Evaluation point 4: Slightly stronger than the control.
Evaluation point 5: Stronger than the control.

[Evaluation Test 2: Results]

In Examples 1 to 5, it was found that, compared with Comparative Example 1, the yam flavor and flavor (green feeling, thickness) were imparted in a higher dimension.
Comparative Examples 2 to 6 had the same score as Comparative Example 1, and it was found that the fragrance of yam and flavor (green feeling, thickness) were poor.
It turned out that the comparative example 7 was scarce at the time of an immersion liquid similarly to the comparative example 1, and a yam flavor and flavor (green feeling, thickness). For this reason, the determination in distilled spirits was not carried out.

[Evaluation Test 3: Additive Effect Test]
The additive effect test of Example 1 was conducted.
A cocktail sample was prepared by adding the distilled liquor of Example 1 to a commercially available gin ["WILKINSON GIN 47.5 °" (alcohol 47%, gin, manufactured by Asahi Breweries) at a volume ratio of 4%. Comparative sensory evaluation with the non-added product was performed.
All the six panelists recognized that the flavor and flavor peculiar to Genepa Berry contained in commercially available gin and alcohol irritation were alleviated, and were judged to be optimal for a new base spirit.

〔Comprehensive evaluation〕
In the examples, in comparison with the comparative example, the use of a yam exhibiting a specific absorbance or a specific L ^* a ^* b ^* value as a raw material, the yam (especially produced in Japan) inherent aroma component and flavor component are significant. It became clear that it contained a large amount, and provided a distilled liquor with a high level of yam fragrance and flavor, and a green feeling and thickness. The distilled liquor in the examples is a distilled liquor (additive, masking agent) that makes it easy to drink traditional alcoholic beverages, and was optimal as a base spirit.

Claims (9)

1. A method for producing distilled liquor containing yam ingredients,
   (S1) Prepare yam and edible alcohol,
   For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%,
   Absorbance (420 nm) is 0.14 or more and 0.50 or less,
   Absorbance (460 nm) is 0.06 or more and 0.20 or less,
   Absorbance (485 nm) is 0.04 or more and 0.14 or less,
   Absorbance (495 nm) is 0.025 or more and 0.130 or less,
   Absorbance (530 nm) is 0.015 or more and 0.080 or less,
   Absorbance (570 nm) is 0.010 or more and 0.050 or less, or
   Absorbance (590 nm) is 0.010 or more and 0.040 or less,
   (S2) Dipping the yam in the edible alcohol to obtain an immersion liquid,
   (S3) A method of manufacturing, comprising subjecting the immersion liquid to atmospheric distillation or vacuum distillation, and (S4) obtaining distilled liquor containing a yam component.
2. A method for producing distilled liquor containing yam ingredients,
   (S1) Prepare yam and edible alcohol,
   For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%,
   L * value is 94 or more and 98 or less,
   a * value is 0 or less, and b * value is 7 or more and 24 or less,
   (S2) Dipping the yam in the edible alcohol to obtain an immersion liquid,
   (S3) A method of manufacturing, comprising subjecting the immersion liquid to atmospheric distillation or vacuum distillation, and (S4) obtaining distilled liquor containing a yam component.
3. The production method according to claim 1 or 2, wherein the foothill is one or a mixture of two or more selected from the group consisting of foothills of Asakura, foothills of Asakura, foothills of foothills, foothills of foothills, and foothills of Ryujin.
4. The production method according to claim 1 or 2, wherein the yam is of fruit, pericarp, shoot, stem, thorn or leaf.
5. The production method according to claim 4, wherein the yam is not crushed or crushed.
6. The production method according to claim 1 or 2, wherein in the step (S2), the alcohol content in the edible alcohol is 20% or more and 100% or less.
7. The production method according to claim 1 or 2, wherein, in the step (S3), the vacuum distillation is -50000 Pa or more and -100,000 Pa or less with respect to atmospheric pressure (101300 pa).
8. The production method according to claim 1 or 2, wherein in the step (S4), the yam component is citronellal, β-ferrandolene, myrcene, or geranyl acetate.
9. The citronellal content is 1 ppm or more in terms of pure alcohol,
   The content of β-ferrandrene is 20 ppm or more in terms of pure alcohol,
   The content of myrcene is 30 ppm or more in terms of pure alcohol, or
   The production method according to claim 8, wherein the content of the geranyl acetate is 140 ppm or more in terms of pure alcohol.