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

Production method for distilled liquor containing sansho pepper component Download PDF

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Publication number
WO2018147154A1
WO2018147154A1 PCT/JP2018/003342 JP2018003342W WO2018147154A1 WO 2018147154 A1 WO2018147154 A1 WO 2018147154A1 JP 2018003342 W JP2018003342 W JP 2018003342W WO 2018147154 A1 WO2018147154 A1 WO 2018147154A1
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Prior art keywords
yam
less
alcohol
absorbance
distilled liquor
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PCT/JP2018/003342
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French (fr)
Japanese (ja)
Inventor
善久 田中
たまみ 鈴木
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アサヒビール株式会社
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Publication of WO2018147154A1 publication Critical patent/WO2018147154A1/en

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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12HPASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • 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.).
  • 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.
  • Patent Document 2 Japanese Patent Laid-Open No. 2009-213410 proposes 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.
  • 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.
  • 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.
  • alcohol content of more than about 20% to less than about 100%
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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,
  • [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.
  • the citronellal content is 1 ppm or more in terms of pure alcohol
  • the content of ⁇ -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
  • 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).
  • a distilled liquor containing a yam component can be provided.
  • (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
  • 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.
  • new alcoholic beverage users can be found, and can be provided as new base spirits.
  • 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.
  • a 0 indicates the transmitted light intensity of the empty cell in which the sample is placed
  • I indicates the transmitted light intensity of the cell in which the sample is placed.
  • 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.
  • CIE International Commission on Illumination
  • L * a * b * color system lightness is represented by L *
  • chromaticity indicating hue and saturation is represented by a * and b * .
  • the measurement method and the display method are performed in accordance with the CIE standard and the above JIS.
  • 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.
  • Zanthoxylum schinifolium and Zanthoxylum ailanthoides which are native to Japan.
  • Zanthoxylum beecheyanum winter mountain moth
  • Zanthoxylum armatum var. Subtrifoliatum winter mountain moth
  • Zanthoxylum bungeanum Zanthoxylum nitidum, etc., with China as the main country of origin.
  • the yam including its fruits, pericarp, shoots, stems, leaves or thorns, contains citronellal, ⁇ -ferrandrene, geraniol, geranyl acetate, myrcene, limonene, etc. as a bitter component, Includes sanshool and sanshoamide.
  • 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).
  • ⁇ Ferrandren ⁇ -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.
  • ⁇ -Ferlandolene is one of two isomers ( ⁇ -type and ⁇ -type) that have similar properties with different positions of double bonds.
  • ⁇ -Ferlandren is isolated from fennel, Canadian balsam, and foothills.
  • the fragrance of ⁇ -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, ⁇ -myrcene and ⁇ -myrcene, but myrcene simply means ⁇ -myrcene. ⁇ -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 (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.
  • distal liquor is a type of “alcoholic beverage”.
  • Alcohol 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.
  • 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 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.
  • 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.
  • “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.
  • “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.
  • brewed liquors are defined as a) sake, b) fruit liquor, c) other brewed liquors.
  • liquor tax law classifies as sparkling liquors
  • beer and sparkling wine are also brewed sakes made by brewing.
  • simple fermented liquors such as wine (vinegar), cider (apple wine), horse liquor, etc.
  • ferment sugars as they are to obtain alcoholic beverages
  • saccharify starch and ferment the sugars saccharify starch and ferment the sugars.
  • 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%.
  • the content is basically expressed in ppm, that is, mg / L (mass / volume) unless otherwise specified in the present specification.
  • yam [Method for producing distilled liquor using yam]
  • 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.
  • 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
  • yam 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 ( ⁇ ) 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, 0.014
  • 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.
  • 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 ⁇ m, cellulose acetate), and each wavelength ( ⁇ ) 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.
  • 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.
  • a yam that satisfies the L * a * b * value is preferably used.
  • 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. .
  • 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.
  • the alcohol content is in the above numerical range, it becomes possible to further include aroma components and flavor components unique to yam.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • pigments, fragrances, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fibers, stabilizers, emulsifiers There may be a further step of adding.
  • 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.
  • Citronellal, ⁇ -Ferrandlene, myrcene, geranyl acetate are included as the main components of flavor components and flavor components unique to yam.
  • 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 *.
  • 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.
  • 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.
  • 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.
  • 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.
  • the content of ⁇ -ferrandol is 20 ppm or more, preferably 50 ppm or more, more preferably 80 ppm or more in terms of pure alcohol.
  • the upper limit of the content of ⁇ -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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a distilled liquor containing the yam component obtained by the manufacturing method of the said invention can be proposed.
  • 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
  • Absorbance (590 nm) is 0.010 or more and 0.040 or less
  • 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.
  • 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].
  • a container-packed distilled liquor in which distilled spirit is packed in a container can be proposed.
  • 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.
  • 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.
  • 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.
  • ⁇ 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 ⁇ m, 2nd: DB-5, 10 m ⁇ 0.18 mm; 0.4 ⁇ m, manufactured by Agilent Technologies) TDU: 20 ° C. (1 min) ⁇ (720 ° C./min) ⁇ 250° C.
  • Table 1 and Table 2 below show the content of the fragrance component derived from yam in Examples and Comparative Examples.
  • 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.
  • Example 1 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.
  • Example 1 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.

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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

山椒成分を含有した蒸留酒の製造方法Method for producing distilled liquor containing yam ingredients
  本発明は、山椒成分、とりわけ、山椒固有の香気成分及び風味成分を有意量含有してなる蒸留酒の製造方法に関する。 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.
 蒸留酒は、アルコール飲料の一種であり、醸造酒を蒸留することにより得られるものである。蒸留酒には、醸造酒をそのまま蒸留し、アルコール度数を高めたもの、又は、醸造酒固有の香気又は風味成分をそのまま維持保持させたもの、或いは、蒸留工程において、香草、薬草又は果実を添加してこれらの香気成分又は風味成分を含有させたもの(例えば、ジン、フレーバーウォッカ、焼酎、ソジュ、白酒等)等がある。 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.).
 また、近年、果実又は野菜を原料とした蒸留酒の製造方法が提案されている。例えば、特許文献1(特開2002-125653号公報)では、果物及び/又は野菜をアルコール浸漬し、減圧蒸留することを含んでなる、蒸留酒の製造方法が提案されており、特許文献1では、香料成分に代用できる、果物及び野菜を高アルコールに浸漬した蒸留酒が得られるとしている。特許文献2(特開2009-213410号公報)では、薬味料を磨砕する磨砕工程と、前工程で磨砕した薬味料をアルコール濃度10~75v/v%の酒精含有溶液に接触させて、薬味料の抽出液を調製する抽出工程と、前工程で調製した薬味料の抽出液を蒸留する蒸留工程とを含む、料理用酒類の製造方法が提案されている。特許文献2では、畜肉又は魚介類の不快臭のマスキングを可能とした、料理用酒類が得られるとしている。 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.
 山椒は、グリーン感、辛味、及び色味を有するものであり、東南アジア地域では、薬味としてよく使用されている。山椒は、品種、産地、山椒の部位およびその処理等によって、香気及び風味成分に差が出ていることがよく知られている。例えば、非特許文献1(日本食品科学工学会誌 Vol. 49 (2002) No. 5  P 320-326)では、日本国産(4種品種)、韓国産、中国産による産地及び品種の差、山椒の成熟又は未成熟の差によって、山椒の香気成分の種類及び量に差があることを実験的・学術的に示している。非特許文献1では、破砕した試料から発生する香気成分をヘッドスペース法により、GC-MSにて測定した結果を開示するに止まっており、山椒を蒸留酒の原料として使用した際に、蒸留酒中に移行する香気成分や濃度は記載されておらず、かつ、山椒を原料とした蒸留酒の産業的な製造方法もまた全く開示されていない。 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.
 ところで、蒸留酒は、一般に高濃度のアルコール(約20%超過~約100%未満の含有量)を含有するものであることから、嗜好者には高アルコール感及びアルコール刺激性を好む者もいることは事実である。しかし、一般消費者は、逆に、アルコール臭気並びにアルコール刺激性が高いために、高アルコール感を呈する蒸留酒を敬遠する者も多い。    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. *
 また、一般消費者の中には、伝統的なスピリッツに包含される香草(実)、薬草(実)の香気又は風味を嫌う者も存在する。例えば、ジンに含まれるジュニパーベリーの香気が、所謂、「松脂臭い」という嫌臭気として捉える消費者も存在する。 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.
 その一方で、蒸留酒は高濃度のエタノールを含有することから、様々な香味及び風味を付与することができるため、新たな蒸留酒固有の香気、風味等を堪能することができるアルコール飲料を切望する潜在的な消費者が存在することも事実である。これらの潜在的なニーズに対応するため、山椒を原料に使用した蒸留酒として、焼酎及びジンがこれまでに開発されている。 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.
 しかしながら、これまでに開発された蒸留酒は山椒香に乏しく、十分な山椒香及び風味を付加した蒸留酒の製造方法、グリーン感又は厚みを付与した蒸留酒の製造方法は未だ十分には開発されていない。 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.
 よって、今尚、山椒の香気成分及び風味成分を高いレベルで付与し、山椒成分を有意量含有させた蒸留酒の製造方法の開発が切望されている。 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.
 本発明者等は、今般、蒸留酒において、山椒の特定の香気成分及び風味成分(グリーン感及び厚み)に着目した所、山椒を食用アルコールに浸漬させて得ることができ、かつ、青領域から黄緑領域、特に、(薄)緑領域の色相を呈した浸漬液を原料酒とし、これを蒸留することにより、山椒特有の香気成分及び風味成分を含有してなる蒸留酒を得られることを新たに認識し、当該蒸留酒によれば、従来技術における上記課題を高い次元において解決できるとの知見を得た。従って、本発明は、係る知見に基づいてなされたものである。 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.
 よって、本発明によれば、山椒成分を含有した蒸留酒を製造する方法であって、
 (S1)山椒と、食用アルコールを用意し、
 前記山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
 吸光度(420nm)が0.14以上0.50以下のものであり、
 吸光度(460nm)が0.06以上0.20以下のものであり、
 吸光度(485nm)が0.04以上0.14以下のものであり、
 吸光度(495nm)が0.025以上0.130以下のものであり、
 吸光度(530nm)が0.015以上0.080以下のものであり、
 吸光度(570nm)が0.010以上0.050以下のものであり、又は、
 吸光度(590nm)が0.010以上0.040以下のものであり、
 (S2)前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
 (S3)前記浸漬液を常圧蒸留又は減圧蒸留し、及び
 (S4)山椒成分を含有した、蒸留酒を得ることを含んでなる、製造方法を提案することができる。
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.
 また、本発明によれば、山椒成分を含有した蒸留酒を製造する方法であって、
 (S1)山椒と、食用アルコールを用意し、
 前記山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
 L値が94以上98以下のものであり、
 a値が0以下のものであり、及び
 b値が7以上24以下のものであり、
 (S2)前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
 (S3)前記浸漬液を常圧蒸留又は減圧蒸留し、及び
 (S4)山椒成分を含有した、蒸留酒を得ることを含んでなる、製造方法を提案することができる。
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.
 〔本発明の態様〕
 本発明の態様は以下の通りである。
 〔1〕 山椒成分を含有した蒸留酒を製造する方法であって、
 (S1)山椒と、食用アルコールを用意し、
 前記山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
 吸光度(420nm)が0.14以上0.50以下のものであり、
 吸光度(460nm)が0.06以上0.20以下のものであり、
 吸光度(485nm)が0.04以上0.14以下のものであり、
 吸光度(495nm)が0.025以上0.130以下のものであり、
 吸光度(530nm)が0.015以上0.080以下のものであり、
 吸光度(570nm)が0.010以上0.050以下のものであり、又は、
 吸光度(590nm)が0.010以上0.040以下のものであり、
 (S2)前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
 (S3)前記浸漬液を常圧蒸留又は減圧蒸留し、及び
 (S4)山椒成分を含有した、蒸留酒を得ることを含んでなる、製造方法。
 〔2〕 山椒成分を含有した蒸留酒を製造する方法であって、
 (S1)山椒と、食用アルコールを用意し、
 前記山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
 L値が94以上98以下のものであり、
 a値が0以下のものであり、及び
 b値が7以上24以下のものであり、
 (S2)前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
 (S3)前記浸漬液を常圧蒸留又は減圧蒸留し、及び
 (S4)山椒成分を含有した、蒸留酒を得ることを含んでなる、製造方法。
 〔3〕 前記山椒が、朝倉山椒、山朝倉山椒、葡萄山椒、高原山椒、及び竜神山椒からなる群から選択される一種又は二種以上の混合物である、上記〔1〕又は〔2〕に記載の製造方法。
 〔4〕 前記山椒が、果実、果皮、新芽、茎、棘、又は葉のものである、上記〔1〕~〔3〕の何れか一項に記載の製造方法。
 〔5〕 前記山椒が破砕又は粉砕されていないものである、上記〔4〕に記載の製造方法。
 〔6〕 前記(S2)工程において、前記食用アルコールにおけるアルコール含有量が20%以上100%以下である、上記〔1〕~〔4〕の何れか一項に記載の製造方法。
 〔7〕 前記(S3)工程において、前記減圧蒸留が、大気圧(101300pa)に対して、-50000Pa以上-100000Pa以下である、上記〔1〕~〔6〕の何れか一項に記載の製造方法。
 〔8〕 前記(S4)工程において、前記山椒成分がシトロネラール、βフェランドレン、ミルセン、又はゲラニルアセテートである、上記〔1〕~〔7〕の何れか一項に記載の製造方法。
 〔9〕 前記シトロネラールの含有量が、純アルコール換算で1ppm以上であり、
 前記βフェランドレンの含有量が、純アルコール換算で20ppm以上であり、
 前記ミルセンの含有量が、純アルコール換算で30ppm以上であり、又は、
 前記ゲラニルアセテートの含有量が、純アルコール換算で140ppm以上である、上記〔8〕に記載の製造方法。
[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.
 本発明によれば、山椒の特定の香気成分及び風味成分を高い含有量で含有した蒸留酒を得られる製造方法を提案することができ、また、高い次元において山椒香気及び風味(グリーン感及び厚み)を付与し、かつ、ベーススピリッツとして利用される、山椒成分を含有した蒸留酒を提供することができる。 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.
 本発明による製造方法は、(S1)山椒を用意するにあたり、一定条件で特定の度数の食用アルコールに浸漬した際に、青領域から黄緑領域の色味を呈する、即ち、特定の吸光度又は特定のL値を呈する山椒を原料として使用することにより、山椒(特に、日本産)固有香気成分及び風味成分を有意量含有し、かつ、これらを長時間保持できる蒸留酒を提供することが可能となり、特に、新たなアルコール飲料嗜好者の発掘を可能とし、さらに、新たなベーススピリッツとして提供することができる。 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.
 〔定義〕
 (吸光度)
 「吸光度」とは、分光法において、光が試料物体を通った際に、強度がどの程度弱まるかを示す無次元量として表されるものである。分析化学においては、入射光強度Iと、透過光強度Iとし、波長λにおける吸光度A(λ)は、即ち、A(λ)=-log10(I/I)とされる。
 試料が液体(蒸留酒)である場合、「I」は試料を入れる空のセルの透過光強度を示し、「I」は試料を入れたセルの透過光強度を示す。「吸光度」は、測定する光の波長を呈する光源と、測定する検出器とを備えた分光光度計を用いる。
[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値)
 L値は、1976年に国際照明委員会(CIE)で規格化され、日本では、JIS Z8781-4:2013において採用されている。L表色系では、明度をL、色相と彩度を示す色度をa、bで表わす。本発明にあっても、測定方法及び表示方法は、CIE規格及び上記JISに準じて行うものとする。
(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.
 (山椒)
 〈品種〉
 山椒は、ミカン科サンショウ属の落葉低木に属するものであって、その学名は「Zanthoxylum piperitum」であり、英名は「Japanese pepper(日本胡椒)」である。山椒の実は、房椒(ふさはじかみ)ともいわれている。
(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.
 日本古来の在来品種としては、朝倉山椒(Z. piperitum (L.)DC forma inerme (Makino) Makino)、山朝倉山椒(Z. piperitum (L.)DC forma brevispinosum Makino)、葡萄山椒、高原山椒、竜神山椒(Z. piperitum (L.)DC forma ovalifoliolatum (Nakai) Makino)等が存在する。これら山椒は、日本国内において多く自生或いは栽培されており、また、これら日本在来種の山椒は、その果実、茎、棘、葉又は新芽等に、山椒本来の香気成分を有意量包含するものである。これら日本在来種の山椒は、本発明においても好ましい原料として使用することができる。 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.
 また、他の品種としては、国内に多く自生している犬山椒(Zanthoxylum schinifolium)、烏山椒(Zanthoxylum ailanthoides);また、中国地方、四国地方、南西諸島、沖縄に自生又は栽培されている岩山椒(Zanthoxylum beecheyanum);冬山椒(Zanthoxylum armatum var. subtrifoliatum)等が存在する。さらには、中国を主要原産国とする、華北山椒(Zanthoxylum bungeanum)、照葉山椒(Zanthoxylum nitidum)等が挙げられる。 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.
 〈主要成分〉
 山椒は、その果実、果皮、新芽、茎、葉又は棘等に、香気成分及び風味成分として、シトロネラール、βフェランドレン、ゲラニオール、ゲラニルアセテート、ミルセン、リモネン等を包含してなり、苦み成分として、サンショオール、サンショアミド等を包含している。
<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.
 (シトロネラール)
 シトロネラール(3,7-dimethyloct-6-en-1-al:C1018O)は、下記化学式(1)で表される有機化合物である。シトロネラールは、3位の炭素原子が不斉炭素であるため、d-体とl-体の光学活性体を有するが、香気成分としては相違がない。香草であるシトロネラ精油、レモンバーム精油、山椒の精油等に多く存在し、これらの精油を減圧分留し、精製工程等を経て得ることができる。シトロネラールの香気性は、グリーンで甘い香気と表現され、爽快感及び新鮮感を有するとされている。本発明にあっては、山椒香気成分、風味成分、及び色味成分(青から黄緑領域の色)の構成成分である。
Figure JPOXMLDOC01-appb-C000001
(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).
Figure JPOXMLDOC01-appb-C000001
 (βフェランドレン)
 βフェランドレン(p-mentha-1(7),2-diene:C1016)は、下記化学式(2)で表される有機化合物であり、環状モノテルペンに分類される。βフェランドレンは、二重結合の位置が異なる性質のよく似た二種の異性体(α型-とβ型-)のうちの一種である。βフェランドレンは、フェンネル、カナダバルサム、山椒から単離される。βフェランドレンの香気性は、ペパーミント様の爽快感及び新鮮感、僅かながらの青い柑橘系香気を有するとされている。本発明にあっては、山椒(様)香気成分及び風味成分として使用する。
Figure JPOXMLDOC01-appb-C000002
(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.
Figure JPOXMLDOC01-appb-C000002
 (ミルセン)
 ミルセン (7-methyl-3-methyleneocta-1,6-diene :C1016) は、下記化学式(3)で表される有機化合物であり、モノテルペンに属するオレフィンの一種である。ミルセンには、α-ミルセンとβ-ミルセンの二種の異性体があるが、ミルセンとは、単に、β-ミルセンを意味する。β-ミルセンは芳香を持つ無色の液体で、室温では徐々に重合する。ミルセンは、ローリエ、バーベナ、キャラウェイ、フェンネル、タラゴン、山椒等から抽出される。本発明にあっては、山椒(様)香気成分及び風味成分として使用する。
Figure JPOXMLDOC01-appb-C000003
(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.
Figure JPOXMLDOC01-appb-C000003
 (ゲラニルアセテート)
 ゲラニルアセテート(3,7-dimethyl-2,6-octadienyl acetate:C1220) は、下記化学式(4)で表される有機化合物であり、モノテルペンに分類されるものである。ゲラニルアセテートは天然物であり、芳香性又は果実香を有する無色な液体である。ゲラニルアセテートは、セイロンシトロネラ油、パルマローザ油、レモングラス油、プチグレーン油、ネロリ油、コリアンダー油、ニンジン油、ササフラス油など、60種以上もの天然精油の成分であり、これらの精油から分別蒸留により得ることができる。本発明にあっては、山椒(様)香気成分及び風味成分として使用する。
Figure JPOXMLDOC01-appb-C000004
(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.
Figure JPOXMLDOC01-appb-C000004
 (蒸留酒)
 〈分類〉
 「蒸留酒」は、「アルコール飲料」の一種である。「アルコール飲料」は、「アルコール分一度以上の飲料」と定義されており、食品衛生法でも食品として扱われ、当該法律の適用を受けるものである。なお、酒税法に定義されている通り、「アルコール分」とは、温度十五度の時において原容量百分中に含有するエチルアルコールの容量をいう。「アルコール度数」とは、アルコール飲料に対するエタノールの体積濃度を百分率(%)で表した割合である。また、「エキス分」とは、温度十五度の時において原容量百立方センチメートル中に含有する不揮発性成分のグラム数をいう。
(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.
 〈蒸留酒〉
 蒸留酒は、醸造酒を蒸留して作った酒であり、基本的に、アルコール度数が高いアルコール飲料である。酒税法では、蒸留酒類として、次に掲げる酒類(その他の発泡性酒類を除く。):イ)連続式蒸留しようちゆう、ロ)単式蒸留しようちゆう、ハ)ウイスキー、ニ)ブランデー、ホ)原料用アルコール、ヘ)スピリッツと定義されている。蒸留酒には、蒸留したアルコールに加水をしたもの、或いは、木製の樽等で熟成したもの等も含まれる。
<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.
 蒸留酒には、ジン(原料:大麦、ライ麦、ジャガイモ、香草等)、ウォッカ(原料:ライ麦、グレーン、甜菜、フルーツ、ジャガイモ等)、スピリタス(原料:穀物、ジャガイモ、香草等)、泡盛(原料:インディカ米、穀物等)、焼酎(原料:米、麦、サツマイモ、黒糖、そば、栗、酒粕、糖蜜等)、ソジュ「韓国焼酎」(原料:米、ジャガイモ、コムギ、オオムギ、サツマイモ、タピオカ等)、白酒〔穀物を原料としたパイチュ、及び高粱を原料とした茅台酒等〕、メスカル又はテキーラ(原料:竜舌蘭)、ウイスキー(原料:大麦、ライ麦、トウモロコシ等)、ブランデー〔果実酒が原料のブランデー、白ブドウが原料のアルマニャック、リンゴが原料のカルヴァドス、ブドウの搾りかすが原料のグラッパ、ブドウが原料のコニャック、ブドウが原料のシンガニ、ブドウ果汁が原料のピスコ等〕、カシャッサ又はピンガ(原料:サトウキビ)、ラム酒(原料:サトウキビ、糖蜜等)、アラック〔ジャガイモが原料のアクアビット、家畜乳又は穀物が原料のアルヒ、ブドウが原料のラク等〕、コルン(原料:小麦、ライ麦等)、キルシュヴァッサー(原料:サクランボ)等が挙げられる。 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.
 「スピリッツ」は、酒税法上、イ)連続式蒸留しようちゆう、ロ)単式蒸留しようちゆう、ハ)ウイスキー、ニ)ブランデー、又はホ)原料用アルコール以外の酒類でエキス分が二度未満のものである。
 「ジン」は、穀類(大麦、ライ麦、ジャガイモ等)を原料とし、麦芽及び酵素剤を利用して、糖化、発酵、蒸溜して得られたスピリッツに、ジュニパーベリー(杜松の実)などの草根木皮を浸すなどして、香りをつけ、再度蒸溜した無色透明の酒をいい、草根木皮の香気成分固有の香味及び風味を有する酒(スピリッツ)である。
 「ウォッカ」は、穀類(ライ麦、グレーン、甜菜、フルーツ、ジャガイモ、トウモロコシ、小麦、大麦等)を原料として、糖化、発酵、蒸溜し、得られたスピリッツを白樺炭で濾過した酒(スピリッツ)をいい、スピリッツの中でも最もクセのない香味及び風味を有し、まろやかな爽快感を特徴とするものである。
 「ラム」はサトウキビの搾り汁を煮つめて、砂糖を結晶させたあとの糖蜜を原料とし、発酵、蒸溜、熟成の工程を経てつくられる酒(スピリッツ)である。
“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.
 〈醸造酒〉
  醸造酒は、原料を酵母によりアルコール発酵のみで作られ、蒸留等を行わず製造される酒類の総称である。酒税法では、醸造酒類として、イ)清酒、ロ)果実酒、ハ)その他の醸造酒と定義されている。そのほかに、酒税法では発泡性酒類として分類されているが、ビール及び発泡酒等もまた醸造によって作られる醸造酒である。醸造酒には、糖類をそのまま発酵させて酒類を得る単発酵酒〔例えば、ワイン(ブドウ酒)、シードル(リンゴ酒)、馬乳酒等〕と、でんぷんを糖化し、その糖類を発酵させて酒類を得る複発酵酒〔例えば、ビール(単行複発酵酒)、日本酒(並行複発酵酒)〕とがある。醸造酒は、酵母によるアルコール発酵のみによるものであることから、アルコール度数は高くとも約22%程度である。
<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%.
 (純アルコール換算)
 「純アルコール換算」とは、アルコール飲料(1L)に含まれる特定成分(mg)の濃度(mg/L=ppm)を、このアルコール飲料のアルコール度数割合(v/v)で割って、アルコール度数100(v/v%)当たりの数値に換算したものをいう。
 例えば、特定のアルコール飲料〔アルコール度数(v/v%)が50度(%)〕に、特定の香気成分が50ppmで含まれていた場合、特定の香気成分の含有量は、純アルコール換算で、〔50ppm÷(50度÷100)〕=100ppmとなる。
(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.
 (含有量)
 本発明にあっては、含有量は、本明細書において特にことわりがない限り、基本的に、ppm、即ち、mg/L(質量/体積)にて表す。
(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.
 〔山椒を用いた蒸留酒の製造方法〕
 (S1)山椒、食用アルコールの用意
 (山椒)
 〈種類〉
 山椒は、様々なものが使用できるが、日本古来の在来品種である、朝倉山椒、山朝倉山椒、葡萄山椒、高原山椒、及び竜神山椒からなる群から選択される一種又は二種以上の混合物が好ましくは用いられる。また、山椒は、その果皮、果実、新芽、葉、茎又は棘を使用することができ、好ましくは、果皮、果実、新芽、又は葉であり、より好ましくは、果実、果皮(特に好ましい)を用いることができる。また、山椒は、破砕、粉砕等をしてもよいが、低温又は低酸素状態で行う必要があると考えられ、本来の香味及び風味等を維持するためには、採取状態(ホール)のままで乾燥された原料として使用することが好ましい。
[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
 山椒は、市販品として、特級和山椒(スパイスショップラセラヌー)、紀州しみず粒ぶどう山椒(テレわかショップ)、紀奥山椒乾燥粒(食のお医者さん・樽の味)、業務用:干し山椒粒和歌山県有田川町清水産(紀伊国屋文左衛門本舗)、業務用:高知県産・仁淀川山椒 ホール(ギャバン社製)が例示され、使用可能である。 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.
 (吸光度)
 山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、特定の吸光度(λ)を測定した場合に、以下の所定の値を有するものを使用する。
 吸光度(420nm)が0.14以上0.50以下のものであり、好ましくは、0.20以上であり、0.40以下であり、
 吸光度(460nm)が0.06以上0.20以下のものであり、好ましくは、0.08以上であり、0.15以下であり、
 吸光度(485nm)が0.04以上0.14以下のものであり、好ましくは、0.05以上であり、0.10以下であり、
 吸光度(495nm)が0.025以上0.130以下のものであり、好ましくは、0.030以上であり、0.100以下であり、
 吸光度(530nm)が0.015以上0.080以下のものであり、好ましくは、0.020以上であり、0.060以下であり、
 吸光度(570nm)が0.010以上0.050以下のものであり、好ましくは、0.014以上であり、0.040以下であり、又は、
 吸光度(590nm)が0.010以上0.040以下のものであり、好ましくは、0.012以上であり、0.030以下である。
(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.
 本発明にあっては、上記吸光度の何れか一つを充足する山椒が好ましく、より好ましくは、上記吸光度の二種以上、最も好ましくは全てを充足する山椒が好ましくは用いられる。上記各吸光度が上記数値範囲となることにより、所望の香気成分及び風味成分を有する山椒を原料として使用することができ、本願発明の目的、効果を達成することが可能となる。 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.
 〈吸光度測定〉
 浸漬液の吸光度の測定は、分光光度計(例えば、商品名UV-1800:島津製作所製)を用いて測定する。
 〈吸光度測定条件〉
 均一な浸漬液を得るために、山椒の浸漬開始時および浸漬終了後に十分な撹拌を行う。その後、得られた浸漬液のフィルターろ過(0.45μm、セルロースアセテート)を行い、幅1cmのセルを用いて、各波長(λ):420nm、460nm、485nm、495nm、530nm、570nm、及び590nmにおける吸光度測定を行う。
<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値)
 山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、色空間(CIE規格LAB)測定した、Lの各数値が以下の所定の数値となるものを使用する。 
 L値が94以上98以下のものであり、好ましくは、94.5以上97.5以下であり、より好ましくは、95以上97以下であり、
 a値が0以下のものであり、好ましくは、-10以上-1以下であり、より好ましくは、-4以上-2以下であり、及び
 b値が7以上24以下のものであり、好ましくは、9以上22以下であり、より好ましくは、10以上20以下である。
(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.
 本発明にあっては、上記L値を充足する山椒が好ましくは用いられる。上記L値が上記数値範囲となることにより、所望の香気成分及び風味成分を有する山椒を原料として使用することができ、本願発明の目的、効果を達成することが可能となる。 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値測定〉
 浸漬液のL値の調整(測定)は、浸漬中に、分光測色計(例えば、商品名JC801S:カラーテクノシステム社製)を用いて、浸漬液のL値を測定する。
<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値測定条件〉
 均一な浸漬液を得るために、山椒の浸漬開始時および浸漬終了後に十分な撹拌を行う。その後、得られた浸漬液のフィルターろ過(0.45μm、セルロースアセテート)を行い、幅1cmのセルを用いて、Lの測定を行う。
<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.
 (食用アルコール)
  食用アルコールは、醸造アルコールとも云われており、でんぷん質物又は含糖質物を原料として発酵させて蒸留したアルコールをいう、とされている(「清酒の製法品質表示基準」)。食用アルコールには、加水してアルコール含有濃度を低下させたものも含まれる。また、醸造酒を先ず製造し、その後、製造した醸造酒をそのまま原料として、食用アルコールとして利用してもよい。さらには、蒸留酒(原料用アルコール、ジン、ウオッカ、ブランデー、焼酎等)であって、好ましくは無色透明の蒸留酒を使用することも可能である。
(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.
  食用アルコールにおけるアルコール(エタノール)含有量は、適宜定めることができるが、20%(度)以上であり、好ましくは40%(度)以上であり、上限値が、100(度)%以下であり、好ましくは70(度)%以下であるものを使用することができる。アルコール含有量が上記数値範囲にあることにより、山椒固有の香気成分及び風味成分をより包含することが可能となる。 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)混合及び浸漬
 〈混合〉
 山椒と、食用アルコールとの混合は、容器、好ましくは攪拌機器を備えたもので行ってよい。
(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.
 〈浸漬〉
 山椒を食用アルコールに浸漬する時間としては、食用アルコールのアルコール含有量、混合質量比によって左右されるため、適宜、定めることができる。食用アルコールのアルコール度数は上記の通りであり、20%以上100%以下であってよい。
<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.
 〈加熱〉
 浸漬は常温でおこなってよく、山椒由来成分が気化又は変質しない温度で加熱してもよい。
<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)蒸留
  浸漬液は、山椒の固形分と食用アルコールとを混合状態で、常圧又は減圧下において蒸留してもよい。又は山椒の固形分を除去(必要に応じてろ過)し、その後、常圧又は減圧下において蒸留してもよい。
(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.
  蒸留は、耐圧容器に、上記浸漬液を入れて、常圧又は減圧、好ましくは減圧下において蒸留する。蒸留は単一又は複数の蒸留であってよい。蒸留器は一般的なものであり、減圧設備を伴ったものを用いる。 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.
 〈圧力〉
 蒸留は、常圧(1気圧、101300Pa)又は減圧で行ってよい。減圧で蒸留することにより、加熱臭(カラメル臭など)の発生を防ぐことができる。
 減圧は、常圧(1気圧、101300Pa)に対して、-50000Pa以上-100000Pa以下であり、好ましくは、-70000Pa以上-97000Pa以下で行う。
<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).
 〈加熱〉
 蒸留の際に加熱してよいが、減圧蒸留の場合には、減圧との兼ね合いを適宜考慮して行うべきである。また、加熱臭(カラメル臭など)が発生しない温度での加熱が好ましい。加熱温度は、20℃以上80℃以下程度であり、好ましくは25℃以上60℃以下程度である。
<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.
 (任意成分添加)
 本発明にあっては、各工程において、任意成分として、色素、香料、甘味料、酸味料、pH調整剤、酸化防止剤、保存料、ビタミン類、旨み成分、食物繊維、安定化剤、乳化剤を添加するさらなる工程を有してもよい。任意成分は、厚生労働省、消費者庁等において定められたガイドライン及び関連法規(食品衛生法等)に規定されたものを用いる。
(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)蒸留酒
 所望の山椒固有の香気成分及び風味成分を呈した蒸留酒を得る。
(S4) Distilled liquor A distilled liquor exhibiting the desired fragrance component and flavor component unique to the foot of the mountain is obtained.
 〔山椒固有の香気成分及び風味成分〕
  山椒固有の香気成分及び風味成分の主要成分として、シトロネラール、βフェランドレン、ミルセン、ゲラニルアセテートを包含する。
 本発明における工程(S1)において、一定条件で特定の度数の食用アルコールに浸漬した際に、青領域から黄緑領域の色味を呈する、即ち、特定の吸光度又は特定のL値を呈する山椒を原料として使用することにより、上記山椒固有の成分を浸漬し、抽出し、蒸留酒に有意量含有させることが可能となる。
[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.
  シトロネラール等は、山椒固有の成分を呈するものであり、蒸留酒に含有されることにより、高い次元において山椒固有の香気及び風味を付加することができる。また、グリーン感及び厚みを付与することが可能となる。 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.
  さらに、シトロネラール等は、山椒固有成分を呈することから、日本在来山椒由来の香気成分及び風味(和の香味及び風味)を含有した蒸留酒として、日本国内及び外国市場に提案することが可能となる。 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.
 (シトロネラール)
 蒸留酒中、シトロネラールの含有量は、純アルコール換算で1ppm以上であり、好ましくは、5ppm以上であり、より好ましくは、10ppm以上である。本発明にあっては、蒸留酒中、シトロネラールの含有量の上限値は、純アルコール換算で、アルコール飲料に含有可能な最大値であり、好ましくは、1000ppm以下であり、より好ましくは600ppm以下である。
(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フェランドレン )
 蒸留酒中、βフェランドレンの含有量は、純アルコール換算で20ppm以上であり、好ましくは、50ppm以上であり、より好ましくは、80ppm以上である。本発明にあっては、蒸留酒中、βフェランドレンの含有量の上限値は、純アルコール換算で、アルコール飲料に含有可能な最大値であり、好ましくは、2000ppm以下であり、より好ましくは1000ppm以下である。
(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.
 (ミルセン)
 蒸留酒中、ミルセンの含有量は、純アルコール換算で30ppm以上であり、好ましくは、45ppm以上であり、より好ましくは、60ppm以上である。本発明にあっては、蒸留酒中、ミルセンの含有量の上限値は、純アルコール換算で、アルコール飲料に含有可能な最大値であり、好ましくは、2000ppm以下であり、より好ましくは1000ppm以下である。
(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.
 (ゲラニルアセテート)
 蒸留酒中、ゲラニルアセテートの含有量は、純アルコール換算で140ppm以上であり、好ましくは、170ppm以上であり、より好ましくは、200ppm以上である。本発明にあっては、蒸留酒中、ゲラニルアセテートの含有量の上限値は、純アルコール換算で、アルコール飲料に含有可能な最大値であり、好ましくは、8000ppm以下であり、より好ましくは4000ppm以下である。
(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.
 〔山椒成分を含有した蒸留酒〕
 本発明にあっては、上記本発明の製造方法で得られる、山椒成分を含有した蒸留酒を提案することができる。
 本発明の一の態様によれば、山椒成分を含有した蒸留酒であって、
 山椒と、食用アルコールを用意し、
 前記山椒が、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
 吸光度(420nm)が0.14以上0.50以下のものであり、
 吸光度(460nm)が0.06以上0.20以下のものであり、
 吸光度(485nm)が0.04以上0.14以下のものであり、
 吸光度(495nm)が0.025以上0.130以下のものであり、
 吸光度(530nm)が0.015以上0.080以下のものであり、
 吸光度(570nm)が0.010以上0.050以下のものであり、又は、
 吸光度(590nm)が0.010以上0.040以下のものであり、
 前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
 前記浸漬液を常圧蒸留又は減圧蒸留することにより得られる、山椒成分を含有した蒸留酒を提案することができる。
[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.
 本発明の一の態様によれば、山椒成分を含有した蒸留酒であって、
 山椒と、食用アルコールを用意し、
 前記山椒が、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
 L値が94以上98以下のものであり、
 a値が0以下のものであり、及び
 b値が7以上24以下のものであり、
 前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
 前記浸漬液を常圧蒸留又は減圧蒸留することにより得られる、山椒成分を含有した蒸留酒を提案することができる。
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.
 本発明による山椒成分を含有した蒸留酒は、山椒(特に、日本産)固有香気成分及び風味成分を有意量含有し、かつ、これらを長時間保持できる蒸留酒を提供することが可能となり、かつ、伝統的なアルコール飲料を飲み易くする蒸留酒(添加剤、マスキング剤)を提供することが可能となり、特に、新たなアルコール飲料嗜好者の発掘を可能とし、さらに、新たなベーススピリッツとして提供することができる。 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.
 山椒成分を含有した蒸留酒において、原料〔例えば、山椒、食用アルコール(エタノール)〕、一定条件で特定の度数の食用アルコールに山椒を浸漬した際に、特定の吸光度又は特定のL値等は、上記〔山椒成分を含有した蒸留酒の製造方法〕の項で説明したのと同様であってよい。 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].
 〔容器詰め蒸留酒〕
 別の好ましい態様によれば、蒸留酒を容器に詰めた容器詰め蒸留酒を提案することができる。容器詰め蒸留酒とすることにより、蒸留酒由来の苦味及び刺激味の低減維持と、グリーン感及び厚み付与を保持し、伝統的な香気及び風味の抑制維持、並びに、高い次元において山椒(様)香気及び風味を保持し続けると伴に、蒸留酒の提供利便性、流通利便性、保存性、品質劣化防止を図ることが可能となる。
[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.
 容器は、内容物が漏洩しない材料であれば、ビニール、プラスチック、ガラス、金属、紙、木又は皮等で、様々な形状で形成された容器に詰めることができる。より好ましい態様によれば、容器の内外に、光、熱、酸素、紫外線等を遮断するための素材(たとえば、着色又は機能性フィルム、金属箔)を備えたものであってよい。 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.
  以下の実施例により、本発明の内容を更に具体的に説明するが、本発明の範囲は下記実施例に限定して解釈されるものではない。また、以下の実施例は、本発明の実施態様の一例を示すものであるが、これら実施例により当業者は本発明の全ての範囲について容易に実施することができること当然に理解するものである。 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. .
 〔山椒成分を含有した蒸留酒の製造〕
 〈実施例1〉
 20gの高知県産乾燥山椒〔業務用:高知県産・仁淀川山椒 ホール(ギャバン社製)〕を1000mLの45%アルコールに15時間浸漬し、吸光度及びL値の測定を行った。これら数値を測定後、この山椒40gを2000mLの45%アルコールに一昼夜浸漬し、得られた浸漬液を減圧蒸留することで、高知県産乾燥山椒の蒸留酒を得た。
[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.
 〈実施例2〉
 20gの和歌山県産乾燥山椒〔紀州しみず粒ぶどう山椒(テレわかショップ)〕を1000mlの45%アルコールに15時間浸漬し、吸光度及びL値の測定を行った。これら数値を測定後、この山椒40gを2000mLの45%アルコールに一昼夜浸漬し、得られた浸漬液を減圧蒸留することで、和歌山県産乾燥山椒の蒸留酒を得た。
<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.
 〈実施例3〉
 実施例1と同様に、この山椒40gを2000mLの45%アルコールに一昼夜浸漬し、得られた浸漬液を常圧蒸留することで、高知県産乾燥山椒の蒸留酒を得た。
<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.
 〈実施例4〉
 実施例1と同様に、この山椒40gを2000mLの65%アルコールに一昼夜浸漬し、得られた浸漬液を減圧蒸留することで、高知県産乾燥山椒の蒸留酒を得た。
<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.
 〈実施例5〉
 実施例1と同様に、この山椒40gを2000mLの65%アルコールに一昼夜浸漬し、得られた浸漬液を常圧蒸留することで、高知県産乾燥山椒の蒸留酒を得た。
<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.
 〈比較例1〉
 比較例1は、うおへん(アルコール25%、乙類焼酎、奥出雲酒造社製)を使用した。
 〈比較例2〉
 比較例2は、ぴりっと(アルコール25%、甲類乙類混和焼酎、サッポロビール社製)を使用した。
 〈比較例3〉
 比較例3は、Japanese Gin(アルコール42%、ジン、The Cambridge Distillery社製)を使用した。
 〈比較例4〉
 比較例4は、季の美(アルコール45%、ジン、京都蒸留所社製)を使用した。
<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.
 〈比較例5〉
 20gの和歌山県産乾燥山椒(粉砕品)〔高砂スパイス社製〕を1000mLの45%アルコールに15時間浸漬し、吸光度及びL値の測定を行った。これら数値を測定後、この山椒40gを2000mLの45%アルコールに一昼夜浸漬し、得られた浸漬液を減圧蒸留することで、和歌山県産乾燥山椒(粉砕品)の蒸留酒を得た。
<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.
 〈比較例6〉
 20gの中国産乾燥山椒〔業務用:山椒 ホール(ギャバン社製)〕を1000mLの45%アルコールに15時間浸漬し、吸光度及びL値の測定を行った。これら数値を測定後、この山椒40gを2000mLの45%アルコールに一昼夜浸漬し、得られた浸漬液を減圧蒸留することで、中国産乾燥山椒の蒸留酒を得た。
<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.
 〈比較例7〉
 20gの兵庫県産冷凍山椒〔たじま農業協同組合 朝倉さんしょ(冷凍)(イオンショップ)〕を1000mLの45%アルコールに15時間浸漬し、吸光度及びL値の測定を行った。
<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.
 〔評価試験1:山椒香気成分の定性定量〕
 実施例及び比較例の蒸留酒について、山椒香気成分の定性定量を行った。
[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.
 (定性定量方法)
 実施例は超純水で20倍希釈したもの、比較例は超純水で10倍希釈したものをそれぞれ試料とした。1mlの試料に200μLの内部標準(10ppm リナロール-d5)を添加した後に、超純水で50倍希釈した。希釈した試料の香気成分をTwisterに吸着(40℃、2時間)させ、GC-MS分析を行い、内部標準法により定量を行った。
(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条件〉
 ・装置:昇温気化型注入口(CIS4,Gerstel社製)、加熱脱着ユニット(TDU,Gerstel社製)、GC Systerm(7890B、Agilent Technologies社製)、Mass Selective Detector(5977、Agilent Technologies社製)
 ・LTMカラム(1st:DB-WAX,20m×0.18mm;0.3μm、2nd:DB-5,10m×0.18mm;0.4μm,Agilent Technologies社製) 
 ・TDU:20℃(1min)-(720℃/min)-250℃(3min)
 ・CIS4:-50℃(1.5min)-(12℃/sec)-240℃(45min)
 ・スプリット比:30:1
 ・注入口圧:508.28kPa
 ・ベント圧:314.11kPa
 ・1stカラム温度:40℃(3min)-(5℃/min)-180℃(0min)
 ・2ndカラム温度:40℃(31min)-(5℃/min)-180℃(0min)
 ・MSD:SCAN mode,m/z 29-230,20Hz,EI
 ・定量イオン:リナロール-d5(m/z 98)、シトロネラール(m/z 154)、βフェランドレン(m/z 136)、ミルセン(m/z 121)、デカナール(m/z 136)
<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)
 (定性定量結果)
 実施例と比較例における、山椒由来の香気成分の含有量を下記表1及び表2に記載した。
(Qualitative quantitative results)
Table 1 and Table 2 below show the content of the fragrance component derived from yam in Examples and Comparative Examples.
 〔評価試験1:結果〕
 実施例(本発明)は、高い含有量でシトロネラール、βフェランドレン、ミルセン、ゲラニルアセテートを包含した蒸留酒であったことが理解された。
[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.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
 〔評価試験2:官能評価試験〕
 本出願人会社内の品質管理試験を通った食品官能評価能力のある6名(20歳から65歳までの男女)のパネルにより、実施例及び比較例の蒸留酒を以下の基準で5点評価し、その平均値を得て、その結果を、下記表2に記載した。
[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.
 〔評価基準〕
 評価基準は比較例1を対照とし、下記評価点に基づいて判断した。パネル6名の平均点を算出し、比較例1と比較して、平均点が1点以上の差があるものについて効果があると判断した。また、すべてのサンプルをアルコール度数25%に揃えて官能評価を行った。
  評価点 1:対照より弱い。
  評価点 2:対照よりやや弱い。
  評価点 3:対照と同等。
  評価点 4:対照よりやや強い。
  評価点 5:対照より強い。
〔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.
 〔評価試験2:結果〕 [Evaluation Test 2: Results]
 実施例1~5は、比較例1と比較して、高い次元において山椒香気、風味(グリーン感、厚み)が付与されていることがわかった。
 比較例2~6は、比較例1と同様の点数となり、山椒香気、風味(グリーン感、厚み)に乏しいことがわかった。
 比較例7は、浸漬液の時点で比較例1と同様に、山椒香気、風味(グリーン感、厚み)に乏しかったことが分かった。このため、敢えて、蒸留酒における定量は行わなかった。
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.
 〔評価試験3:添加効果試験〕
 実施例1の添加効果試験を行った。
 実施例1の蒸留酒を、市販品のジン〔「WILKINSON GIN 47.5°」(アルコール47%、ジン、アサヒビール社製)〕に対して、容量比4%で添加したカクテルサンプルを作成し、未添加品との比較官能評価を行った。
 上記パネル6名全員が、市販品のジンに含まれるジュネパベリー独特の香味及び風味並びにアルコール刺激性が緩和されたと認識し、かつ、新たなベーススピリッツに最適であると判断した。
Figure JPOXMLDOC01-appb-T000006
[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.
Figure JPOXMLDOC01-appb-T000006
 〔総合評価〕
 実施例は、比較例との対比において、特定の吸光度又は特定のL値を呈する山椒を原料として使用することにより、山椒(特に、日本産)固有香気成分及び風味成分を有意量含有し、蒸留酒に、山椒(様)香気及び風味を高いレベルで付与し、グリーン感及び厚みを付与することが明からとなった。また、実施例の蒸留酒は、伝統的なアルコール飲料を飲み易くする蒸留酒(添加剤、マスキング剤)であり、かつ、ベーススピリッツとして最適であった。
 
〔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.  山椒成分を含有した蒸留酒を製造する方法であって、
     (S1)山椒と、食用アルコールを用意し、
     前記山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
     吸光度(420nm)が0.14以上0.50以下のものであり、
     吸光度(460nm)が0.06以上0.20以下のものであり、
     吸光度(485nm)が0.04以上0.14以下のものであり、
     吸光度(495nm)が0.025以上0.130以下のものであり、
     吸光度(530nm)が0.015以上0.080以下のものであり、
     吸光度(570nm)が0.010以上0.050以下のものであり、又は、
     吸光度(590nm)が0.010以上0.040以下のものであり、
     (S2)前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
     (S3)前記浸漬液を常圧蒸留又は減圧蒸留し、及び
     (S4)山椒成分を含有した、蒸留酒を得ることを含んでなる、製造方法。
    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.  山椒成分を含有した蒸留酒を製造する方法であって、
     (S1)山椒と、食用アルコールを用意し、
     前記山椒は、45%に調製した食用アルコール1000mL当たりに、20gの山椒を15時間浸漬して得た溶液について、
     L*値が94以上98以下のものであり、
     a*値が0以下のものであり、及び
     b*値が7以上24以下のものであり、
     (S2)前記山椒を前記食用アルコールに浸漬し、浸漬液を得てなり、
     (S3)前記浸漬液を常圧蒸留又は減圧蒸留し、及び
     (S4)山椒成分を含有した、蒸留酒を得ることを含んでなる、製造方法。
    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.  前記山椒が、朝倉山椒、山朝倉山椒、葡萄山椒、高原山椒、及び竜神山椒からなる群から選択される一種又は二種以上の混合物である、請求項1又は2に記載の製造方法。 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.  前記山椒が、果実、果皮、新芽、茎、棘、又は葉のものである、請求項1又は2に記載の製造方法。 The production method according to claim 1 or 2, wherein the yam is of fruit, pericarp, shoot, stem, thorn or leaf.
  5.  前記山椒が破砕又は粉砕されていないものである、請求項4に記載の製造方法。 The production method according to claim 4, wherein the yam is not crushed or crushed.
  6.  前記(S2)工程において、前記食用アルコールにおけるアルコール含有量が20%以上100%以下である、請求項1又は2に記載の製造方法。 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.  前記(S3)工程において、前記減圧蒸留が、大気圧(101300pa)に対して、-50000Pa以上-100000Pa以下である、請求項1又は2に記載の製造方法。 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.  前記(S4)工程において、前記山椒成分がシトロネラール、βフェランドレン、ミルセン、又はゲラニルアセテートである、請求項1又は2に記載の製造方法。 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.  前記シトロネラールの含有量が、純アルコール換算で1ppm以上であり、
     前記βフェランドレンの含有量が、純アルコール換算で20ppm以上であり、
     前記ミルセンの含有量が、純アルコール換算で30ppm以上であり、又は、
     前記ゲラニルアセテートの含有量が、純アルコール換算で140ppm以上である、請求項8に記載の製造方法。

     
    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.

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CN111592949A (en) * 2020-06-29 2020-08-28 四川大学 High-foam-retention pepper beer and preparation method thereof
WO2022249778A1 (en) * 2021-05-25 2022-12-01 アサヒビール株式会社 Container-packaged alcoholic beverage and method for producing same
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