WO2020067397A1 - Distilled beverage made from sweet potato - Google Patents

Distilled beverage made from sweet potato Download PDF

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Publication number
WO2020067397A1
WO2020067397A1 PCT/JP2019/038079 JP2019038079W WO2020067397A1 WO 2020067397 A1 WO2020067397 A1 WO 2020067397A1 JP 2019038079 W JP2019038079 W JP 2019038079W WO 2020067397 A1 WO2020067397 A1 WO 2020067397A1
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Prior art keywords
shochu
potato
potato shochu
present
sweet potato
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PCT/JP2019/038079
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French (fr)
Japanese (ja)
Inventor
孝博 大平
新悟 黒田
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サントリーホールディングス株式会社
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Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to KR1020217009339A priority Critical patent/KR20210063352A/en
Priority to CN201980063521.2A priority patent/CN112752834A/en
Priority to JP2020549419A priority patent/JP7382335B2/en
Publication of WO2020067397A1 publication Critical patent/WO2020067397A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Definitions

  • the present invention relates to sweet potato shochu having novel flavor characteristics and a method for producing the same.
  • Patent Literature 1 discloses a potato shochu which is excellent in a citrus aroma rich in terpene compounds produced by using a potato powder koji obtained by koji making a potato powder containing a terpene glycoside as a raw material. Etc. are disclosed.
  • Patent Literature 2 discloses a potato shochu containing a monoterpene alcohol, ⁇ -damasenone, and rose oxide at a certain concentration or more and having a gorgeous aroma and a sweet flavor.
  • Patent Literature 3 discloses a sweet potato shochu having sweet potato aroma of roasted sweet potato manufactured using sweet potatoes subjected to high-temperature and high-pressure treatment as a raw material.
  • Patent Literature 4 discloses a sweet potato shochu manufactured by performing distillation of shochu moromi twice, which has a clear flavor and maintains the inherent flavor characteristics of the sweet potato shochu.
  • the present invention aims to provide potato shochu having unprecedented flavor characteristics.
  • the present invention aims to provide a sweet potato shochu having a sharp and plump potato scent.
  • the present invention has found that a specific component of sweet potato shochu is involved in the fragrance of sharp and plump potatoes.
  • the present invention has been completed based on such findings. According to the present invention, but not limited to, the following are provided.
  • the sweet potato shochu wherein phenylethyl alcohol is 80 ppm or less and furfural is 7.0 ppm or less.
  • FIG. 1 shows a taste map of the sweet potato shochu of the present invention and the existing sweet potato shochu.
  • FIG. 2 shows the geraniol content of the potato shochu of the present invention and the existing potato shochu.
  • the potato shochu in the present invention can be obtained by a process comprising a step of obtaining a primary moromi (moromi) (primary mash), a step of obtaining a secondary moromi (secondary mash), and a step of distilling the secondary moromi. .
  • a distillate whose alcohol content is adjusted to a specific value is obtained.
  • the method for producing the primary moromi and the secondary moromi is not particularly limited as long as it is a commonly practiced method.
  • multi-stage charging such as tertiary and quaternary charging may be performed, but it can be understood that the effects of the present invention can be obtained as long as the above-described distillation step is performed.
  • two-stage preparation will be described.
  • Primary mash Water and yeast are added to koji and mixed, and the yeast is grown under predetermined conditions until the number of yeasts is sufficient for the fermentation to obtain a primary mash.
  • the process of obtaining primary mash is called primary mashing.
  • the raw material, the type of koji mold and the koji making method are not particularly limited.
  • white koji mold Alignid, Aspergillus.usami
  • black koji mold Asspergillus.awamori
  • Aspergillus oryzae Aspergillus.oryzae
  • a cereal material such as rice or wheat steamed by a conventional method or a cereal material such as crushed rice or wheat, to which a liquefying enzyme such as ⁇ -amylase or glucoamylase and a saccharifying enzyme are added. It may be substituted.
  • the selection and addition amount of the enzyme agent is not particularly limited as long as the yeast can grow.
  • the yeast is not particularly limited as long as it has an alcohol fermentation ability.
  • yeast usually used for alcoholic beverages wine yeast, sake yeast, whiskey yeast, shochu yeast and the like are used.
  • the form of use is not particularly limited, and may be, for example, a liquid form sealed in a container such as an ampule or a dry yeast.
  • Secondary mash The raw material and water are added to the primary moromi, mixed, and fermented under predetermined conditions to produce a secondary moromi.
  • the process of obtaining secondary mash is called secondary preparation.
  • the sweet potato that has been subjected to the steaming step is used as all or a part of the hanging material.
  • the type of sweet potato that can be used in the present invention is not particularly limited as long as it is a type commonly used for sweet potato shochu.
  • the varieties of sweet potatoes normally used for the production of potato shochu include, for example, Koganesengan, Shiroyutaka, Minamiyutaka, Shirosatsuma, Agriculture and Forestry No. 2, Takakei 14, Satsuma Hikari, Beniasazuma, Benisatsuma, Benihayato, Joy White, Murasakiimo, etc. Can be mentioned.
  • the form of the sweet potato that can be used in the present invention is not particularly limited. It may be raw potatoes, cut into appropriate sizes, or frozen and preserved after harvesting. Further, a processed material such as drying, breaking, and crushing may be applied. However, in the steaming process, the sweet potato may lose its shape by holding at a high temperature for a long time, which may hinder the work of the subsequent process. It is preferred to use
  • the steaming step is carried out after the usual pretreatment steps such as washing of the raw sweet potato, excision of both ends and diseased parts.
  • the device (steaming machine) used in the steaming process is not particularly limited as long as it is usually used in the steaming process of shochu. Machine can be used.
  • the steaming step (1) is a step for converting the sweet potato into ⁇ .
  • steam is passed through the apparatus.
  • the gelatinization of the starch in sweet potato progresses by a steaming process (2).
  • steam may be introduced to such an extent that it does not burn, but it is preferable to stop the steam.
  • the device may be released, but it is preferable that the device be closed in order to prevent contamination and a decrease in temperature.
  • the steaming step (3) of the present invention was not performed, and after the steaming step (2) was completed, cooling was performed by forced air blowing or the like.
  • the sweet potato is cooled, crushed by a crusher, and put into secondary mash.
  • the method for crushing the sweet potato is not particularly limited as long as it is a method used in a normal method for producing potato shochu. Examples of the crushing method used in ordinary potato shochu include a chopper type, a roll type, a hammer mill type, and a cutter type.
  • the amount of sweet potato added to the secondary moromi is not particularly limited as long as the effects of the present invention can be provided.
  • the weight of the raw material added to the secondary moromi usually in potato shochu can be, for example, about five times the weight of the koji or cereals added to the primary moromi.
  • sugar-containing substances In addition to the sweet potatoes that have undergone the steaming process, sugar-containing substances can also be added to the secondary moromi.
  • sugar-containing substances include rice, barley (barley, rye, wheat, crow barley, naked barley, etc.), buckwheat, corn, birch, cane, barley, and other cereals, potatoes, potatoes, potatoes, potatoes, potatoes, and long potatoes.
  • Potatoes such as sugar beet, vegetables such as pumpkin, tomato, carrot, and fruits such as dates (jujube) can be mentioned.
  • Sugar-containing substances, such as cereals and potatoes, that require starch to be gelatinized are used after performing a normal steaming step.
  • the weight ratio of the sweet potato that has been subjected to the steaming step of the present invention and the sugar-containing substance is not particularly limited as long as the effects of the present invention can be provided, and is appropriately selected and determined according to desired quality. can do.
  • Enzyme agent In the fermentation process of the primary moromi and the secondary moromi, a commercially available enzyme agent may be added for the purpose of accelerating fermentation, improving alcohol yield, accelerating the generation of a preferable aroma such as an ester, and the like. Enzymes usually used for the production of shochu include ⁇ -amylase, glucoamylase, cellulase, xylanase, lipase and the like.
  • distillation The fermented secondary moromi is put into a distiller, and distillation is performed to obtain an original shochu liquor.
  • the distillation method is not particularly limited as long as the effects of the present invention can be provided. Distillation methods usually used in shochu production include atmospheric distillation and vacuum distillation.
  • Atmospheric distillation is the process of distilling the secondary moromi at atmospheric pressure to obtain the original liquor. Generally, it is possible to obtain a strong, full-bodied original liquor. Vacuum distillation is a method in which the pressure inside the distiller is reduced to a pressure lower than the atmospheric pressure using a vacuum pump or the like and distillation is performed to obtain the original liquor. In general, soft liquor with a light and light liquor quality can be obtained. Either distillation method or distillation operation can be performed according to desired quality as long as the effects of the present invention can be provided.
  • a distillate in which the total alcohol content is adjusted to a specific value is obtained by distillation, and this is used as raw sake.
  • the distillation is performed so that the alcohol content of the entire distillate is, for example, 55% or more, 44% or more, 43% or more, 42% or more, 41% or more, 40% or more, or 38% or more. It can be carried out.
  • shochu production includes, but is not limited to, filtration, ion exchange resin treatment, activated carbon treatment, storage in wooden storage containers (eg, oak barrels), aging in containers such as tanks and jars, under different conditions. There is a mixture with the manufactured sake. These processes may be performed alone or in combination.
  • the potato shochu of the present invention can be produced by the method as described above.
  • the potato shochu of the present invention is characterized by having a sharp and plump potato scent.
  • the sharpness in the present specification means that when drinking shochu, the odor or burnt odor of shochu does not remain in the oral cavity and the aftertaste disappears smoothly, and the scent of plump potatoes is gorgeous like a potato It is rich and rich fragrance.
  • Such shochu cannot be found in existing shochu. It is considered that such a flavor characteristic is caused by the components of the sweet potato shochu of the present invention. As such components, the present inventors have identified geraniol, furfural, and phenylethyl alcohol.
  • the concentration of these three components in potato shochu is not limited as long as the effects of the present invention are exhibited. More specifically, in the potato shochu of the present invention, the geraniol concentration can be 120 ppb to 660 ppb, 120 ppb to 620 ppb, 150 ppb to 620 ppb, or 150 ppb to 600 ppb. In the sweet potato shochu of the present invention, the furfural concentration can be 7.0 ppm or less, 6.0 ppm or less, 3.0 ppm or less, or 1.0 ppm or less.
  • the phenylethyl alcohol concentration can be 80 ppm or less, 60 ppm or less, 40 ppm or less, or 30 ppm or less. Specific examples include, but are not limited to, potato shochu containing geraniol at 120 ppb to 660 ppb, phenylethyl alcohol at 80 ppm or less, and / or furfural at 7.0 ppm or less. As another example, potato shochu containing not more than 80 ppm of phenylethyl alcohol and not more than 7.0 ppm of furfural can be mentioned.
  • linalool ⁇ -damasenone, ethyl acetate, isoamyl acetic acid, ethyl palmitate, and the like can also contribute to the flavor characteristics of the potato shochu of the present invention.
  • the component analysis of sweet potato shochu can be performed by the following method.
  • Alcohol content can be measured using a vibrating densitometer. More specifically, a sample from which carbon dioxide has been removed is prepared by filtering or sonicating an alcoholic beverage to be measured, and the sample is subjected to direct-fire distillation to determine the density of the obtained distillate at 15 ° C. Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) as an appendix to the NTA prescribed analysis method (Heisei 19 Revenue Service Instruction No. 6, Revised June 22, 2007) The alcohol content is determined by conversion using a table. The alcohol content of less than 1.0 (v / v)% can be measured by using the "B) gas chromatographic analysis method" described in the National Tax Agency prescribed analysis method 3-4 (alcohol content).
  • the concentration of each component in the sample can be measured by using an internal standard or a standard substance.
  • a person skilled in the art can appropriately select and prepare an internal standard or a standard substance.
  • the concentration of each component in the sample can be measured by using an internal standard or a standard substance.
  • a person skilled in the art can appropriately select and prepare an internal standard or a standard substance.
  • the concentration of each component in the sample can be measured by using an internal standard or a standard substance.
  • a person skilled in the art can appropriately select and prepare an internal standard or a standard substance.
  • the potato shochu obtained by the present invention has a sharp and plump potato scent.
  • Example 1 Manufacture of the product of the present invention Primary charging was performed as follows.
  • the rice koji was made using a common shochu black koji mold (Kawachi fungus black koji NK) used in the production of ordinary potato shochu according to a conventional method.
  • the refined rice was koji-produced using a black koji automatic drum-type koji-making machine for shochu, and after 42 to 48 hours, koji was mashed to obtain rice koji.
  • 6 t of rice koji and 7.2 kL of water are added to a tank of about 18 kL, and yeast for shochu (Kagoshima yeast No. 2) is added and charged so that the final number of yeasts becomes 10 5 cell / mL, and the mixture is brought to room temperature. Fermentation for about 5 days.
  • the total amount of the primary mash after the primary fermentation was about 12 to 13 kL.
  • Secondary charging was performed as follows. 7.5 t of normal steamed potato and 4.35 kL of water were added to the primary mash obtained by primary charging, and secondary fermentation was carried out at room temperature for about 9 days.
  • the above-mentioned normal steamed potato was manufactured as follows. Raw koganesengan was put into a batch-type potato steamer, and a normal steaming process was performed. Specifically, steam was introduced into the steamer to raise the temperature until the internal temperature of the sweet potato reached 100 ° C. (heating time: about 60 minutes), and then the steaming was continued for about 30 minutes to maintain 100 ° C. Thereafter, the steam input was stopped, and cooling was performed for about 120 minutes by forcibly blowing outside air into the steamer.
  • the distillation process was performed as follows.
  • the potato shochu moromi (secondary moromi) after the completion of the second preparation was distilled by a normal pressure distillation method until the alcohol content of the entire distillate became 55% to obtain an original sake A.
  • the same potato shochu moromi was distilled under normal pressure at 760 mmHg until the alcohol content of the whole liquid became 37%, to obtain an original sake B.
  • the original sake A and the original sake B were mixed and added with water so that the ratio of the original sake A became 50% or more, thereby obtaining a potato shochu having an alcohol content of 25%. This was used as a product of the present invention in the following studies.
  • Example 1 Sensory evaluation of the product of the present invention produced in Example 1 was performed in comparison with existing potato shochu (commercially available product).
  • the existing potato shochu used 12 brands (B to M).
  • Three trained and specialized panelists evaluated the fragrance of potatoes (fragrant scents like baked potatoes-scent of plump potatoes) and tastes (rich to crisp flavors) and created a taste map. (FIG. 1).
  • the product of the present invention was sharper than the existing potato shochu and had a strong scent of plump potato.
  • the product of the present invention had a characteristic flavor not found in existing potato shochu.
  • Example 2 Component analysis The product of the present invention produced in Example 1 was subjected to component analysis. As a comparison, an existing potato shochu (commercial product) was similarly analyzed. The existing products used in this test were 20 brands obtained by adding 8 brands (represented as NR, T, V, and W) to the 12 brands (BM) used in Test Example 1 ( Table 1). The 18 brands B to R and T are common shochus, and the two brands V and W are shochu from Hanatare.
  • An analysis sample was prepared as follows. After a measurement sample (product of the present invention, 20 existing products) (1000 ⁇ l) was dispensed into a vial (2 ml) for analysis, the vial was sealed and mixed. On the other hand, a solution (500 ⁇ l) of phenylethyl alcohol dissolved in a 60% aqueous ethanol solution was dispensed into vials, and the vials were sealed and mixed to prepare standard samples. The ester component or phenylethyl alcohol of these samples was analyzed according to the method described herein.
  • the analysis sample of the fatty acid component was prepared as follows. After a measurement sample (product of the present invention or an existing product, 20 brands) (1000 ⁇ l) was dispensed into a vial (2 ml) for analysis, the vial was sealed and mixed. On the other hand, a solution (500 ⁇ l) of furfural dissolved in a 60% aqueous ethanol solution was dispensed into vials, and the vials were sealed and mixed to prepare standard samples. The fatty acid components or furfural of these samples were analyzed according to the method described herein.
  • An analysis sample was prepared as follows. After a measurement sample (product of the present invention or an existing product, 20 brands) (1000 ⁇ l) was dispensed into a vial (2 ml) for analysis, the vial was sealed and mixed. On the other hand, a solution (500 ⁇ l) of geraniol dissolved in a 60% aqueous ethanol solution was dispensed into vials, and the vials were sealed and mixed to prepare standard samples. The monoterpene-based components or geraniol of these samples were analyzed according to the method described herein.
  • the furfural concentration is preferably about 7.0 ppm or less, more preferably about 6.0 ppm or less, still more preferably about 3.0 ppm or less, and even more preferably 1.0 ppm or less. It was considered favorable.
  • the phenylethyl alcohol concentration was preferably about 80 ppm or less, more preferably about 60 ppm or less, still more preferably about 40 ppm or less, and even more preferably about 30 ppm or less.
  • the geraniol concentration is preferably in the range of about 120 ppb to 660 ppb, more preferably about 120 ppb to 620 ppb, more preferably about 150 ppb to 620 ppb, and still more preferably about 150 ppb to 600 ppb. It was considered favorable.
  • Example 2 Production of the product of the present invention A product of the present invention was produced separately from Example 1. According to the method described in Example 1, a product of the present invention (potato shochu (alcohol content: 25%)) was produced. According to the method described in Test Example 2 (analysis of monoterpene-based components), the geraniol concentration of the product of the present invention was measured. For comparison, the same measurement was performed for existing potato shochu (B, F, H, I, J, K, L, N, Q, S). As a result, it was confirmed that the product of the present invention had a higher geraniol concentration than the existing potato shochu (Table 4).
  • Example 2 a potato shochu moromi (secondary moromi) after completion of the second preparation was obtained.
  • a distillate was obtained by subjecting the secondary moromi to atmospheric distillation according to the method described in Example 1. After the distillate started to be distilled out of the secondary mash (distillation), a part (100 ml) of the distillate was withdrawn at the time intervals shown in Table 5 (fractions 1 to 14). For each of fractions 1 to 14, the concentration of phenylethyl alcohol and the concentration of furfural were measured by the method described in Test Example 2.
  • the alcohol content of the distillate was about 65% in the initial stage, but decreased with the elapse of the distillation time.
  • the phenylethyl alcohol concentration of the distillate increased with the elapse of the distillation time.
  • Furfural showed a similar tendency.
  • original sakes 1 to 7 were prepared as follows. -Fractions 1 to 14 were mixed in equal amounts to obtain an original sake 1 having a total alcohol content of 36%. -Fractions 1 to 13 were mixed in equal amounts to obtain an original sake 2 having a total alcohol content of 38%. -Fractions 1 to 12 were mixed in equal amounts to obtain an original sake 3 having a total alcohol content of 40%. -Fractions 1 to 10 were mixed in equal amounts to obtain an original sake 4 having a total alcohol content of 45%. -Fractions 1 to 7 were mixed in equal amounts to obtain an original sake 5 having a total alcohol content of 50%. -Fractions 1 to 4 were mixed in equal amounts to obtain an original sake 6 having a total alcohol content of 55%. -Fractions 1 and 2 were mixed in equal amounts to obtain an original sake 7 having a total alcohol content of 60%.

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Abstract

The purpose of the present invention is to provide a distilled beverage that is made from sweet potato and that has flavor characteristics conventionally not available. This distilled beverage made from sweet potato contains 120-660 ppb of geraniol and not more than 80 ppm of phenylethyl alcohol.

Description

芋焼酎Shochu
　本発明は、新規な香味特性を有する芋焼酎及びその製造方法に関する。 (4) The present invention relates to sweet potato shochu having novel flavor characteristics and a method for producing the same.
　芋焼酎は、かつて、独特の香気を有することから多くの消費者に敬遠されていた。しかし、その後の研究成果や技術改良によって、消費者の嗜好にマッチした風味特性を有する芋焼酎が製造できるようになった。現在では、芋焼酎は消費者に広く受け入れられている。芋焼酎といっても、その風味特性は様々である。特許文献１は、テルペン配糖体を含有する芋粉体を製麹して得られた芋粉麹を原料として用いて製造された、テルペン類化合物を豊富に含む柑橘系の香気に優れる芋焼酎等の酒類を開示する。特許文献２は、モノテルペンアルコール、β－ダマセノン、及びローズオキシドを一定濃度以上で含有する、華やかな香りと甘い香味を有する芋焼酎を開示する。特許文献３は、高温高圧処理したサツマイモを原料として用いて製造された、焼き芋の甘コゲ香を有する芋焼酎を開示する。特許文献４は、焼酎もろみの蒸留を２回行うことにより製造された、すっきりとした香味でありながら、芋焼酎の本来的な香味上の特徴が維持された芋焼酎を開示する。 Potato shochu was once avoided by many consumers because of its unique aroma. However, subsequent research results and technological improvements have made it possible to produce sweet potato shochu having flavor characteristics that match consumer tastes. At present, potato shochu is widely accepted by consumers. Even though it is sweet potato shochu, its flavor characteristics are various. Patent Literature 1 discloses a potato shochu which is excellent in a citrus aroma rich in terpene compounds produced by using a potato powder koji obtained by koji making a potato powder containing a terpene glycoside as a raw material. Etc. are disclosed. Patent Literature 2 discloses a potato shochu containing a monoterpene alcohol, β-damasenone, and rose oxide at a certain concentration or more and having a gorgeous aroma and a sweet flavor. Patent Literature 3 discloses a sweet potato shochu having sweet potato aroma of roasted sweet potato manufactured using sweet potatoes subjected to high-temperature and high-pressure treatment as a raw material. Patent Literature 4 discloses a sweet potato shochu manufactured by performing distillation of shochu moromi twice, which has a clear flavor and maintains the inherent flavor characteristics of the sweet potato shochu.
特開２００５－２４５２４９号公報JP 2005-245249 A 特開２０１８－５０５４６号公報JP 2018-50546 A 特開２０１０－８１８９９号公報JP 2010-81899 A 特開２０１４－１０３８８６号公報JP 2014-103886 A
　本発明は、従来にない香味特性を有する芋焼酎の提供を目的とする。特に、キレがあり、かつふくよかな芋の香りを有する芋焼酎の提供を目的とする。 The present invention aims to provide potato shochu having unprecedented flavor characteristics. In particular, the present invention aims to provide a sweet potato shochu having a sharp and plump potato scent.
　鋭意検討の結果、本発明の発明者は、芋焼酎の特定の成分がキレやふくよかな芋の香りに関与することを見出した。本発明は、かかる知見に基づいて完成された。
限定されないが、本発明によれば、以下のものが提供される。
（１）芋焼酎であって、ゲラニオールが１２０ｐｐｂ～６６０ｐｐｂ、及びフェニルエチルアルコールが８０ｐｐｍ以下である、前記芋焼酎。
（２）さらにフルフラールが７．０ｐｐｍ以下である、（１）の芋焼酎。
（３）芋焼酎であって、フェニルエチルアルコールが８０ｐｐｍ以下、及びフルフラールが７．０ｐｐｍ以下である、前記芋焼酎。
（４）さらにゲラニオールが１２０ｐｐｂ～６６０ｐｐｂである、（３）の芋焼酎。
（５）芋焼酎の製造方法であって、一次仕込み工程により一次醪を得、該一次醪を二次仕込み工程に供し、二次醪を得、該二次醪を蒸留する工程、該蒸留工程は留液全体のアルコール度数が３８％以上になるまで行う、を含む、前記製造方法。
（６）（５）の方法により製造された芋焼酎。 As a result of intensive studies, the inventor of the present invention has found that a specific component of sweet potato shochu is involved in the fragrance of sharp and plump potatoes. The present invention has been completed based on such findings.
According to the present invention, but not limited to, the following are provided.
(1) The potato shochu, wherein geraniol is 120 ppb to 660 ppb and phenylethyl alcohol is 80 ppm or less.
(2) The sweet potato shochu of (1), wherein furfural is 7.0 ppm or less.
(3) The sweet potato shochu wherein phenylethyl alcohol is 80 ppm or less and furfural is 7.0 ppm or less.
(4) The sweet potato shochu of (3), wherein the geraniol further has a content of 120 ppb to 660 ppb.
(5) A method for producing potato shochu, wherein a primary mash is obtained by a primary mashing step, the primary mash is subjected to a secondary mashing step, a secondary mash is obtained, and the secondary mash is distilled; Is carried out until the alcohol content of the entire distillate reaches 38% or more.
(6) Potato shochu produced by the method of (5).
図１は、本発明の芋焼酎と既存の芋焼酎の味わいマップを示す。FIG. 1 shows a taste map of the sweet potato shochu of the present invention and the existing sweet potato shochu. 図２は、本発明の芋焼酎と既存の芋焼酎のゲラニオール含量を示す。FIG. 2 shows the geraniol content of the potato shochu of the present invention and the existing potato shochu.
　本発明における芋焼酎及びその製造方法を以下に説明する。 芋 The potato shochu and the method for producing the same according to the present invention are described below.
　本発明における芋焼酎は、一次醪（もろみ）を得る工程（一次仕込）、二次醪を得る工程（二次仕込）、及び二次醪を蒸留する工程を含んでなる製法により得ることができる。ここで、蒸留工程においては、アルコール度数が特定値に調整された留液を得る。一次醪、二次醪の製造方法は、通常実施される方法であれば特に限定されない。焼酎製造において、三次・四次仕込などの多段仕込が実施される場合もあるが、前述の蒸留工程を行う限り、本発明の効果が奏されることが理解できる。以下では、二段仕込の場合を説明する。 The potato shochu in the present invention can be obtained by a process comprising a step of obtaining a primary moromi (moromi) (primary mash), a step of obtaining a secondary moromi (secondary mash), and a step of distilling the secondary moromi. . Here, in the distillation step, a distillate whose alcohol content is adjusted to a specific value is obtained. The method for producing the primary moromi and the secondary moromi is not particularly limited as long as it is a commonly practiced method. In the production of shochu, multi-stage charging such as tertiary and quaternary charging may be performed, but it can be understood that the effects of the present invention can be obtained as long as the above-described distillation step is performed. Hereinafter, the case of two-stage preparation will be described.
（一次醪）
　麹に、水と酵母とを加えて混合し、発酵に必要なだけの酵母数となるまで所定条件下にて酵母を増殖させ、一次醪とする。一次醪を得る工程を一次仕込という。麹は、通常の焼酎で使用されている麹であれば、原料、麹菌の種類、製麹方法も特に限定されない。一般に、麹菌は、白麹菌（Ａｓｐｅｒｇｉｌｌｕｓ．ｋａｗａｃｈｉｉ、Ａｓｐｅｒｇｉｌｌｕｓ．ｕｓａｍｉ）、黒麹菌（Ａｓｐｅｒｇｉｌｌｕｓ．ａｗａｍｏｒｉ）、黄麹菌（Ａｓｐｅｒｇｉｌｌｕｓ．ｏｒｙｚａｅ）などが使用される。 (Primary mash)
Water and yeast are added to koji and mixed, and the yeast is grown under predetermined conditions until the number of yeasts is sufficient for the fermentation to obtain a primary mash. The process of obtaining primary mash is called primary mashing. As long as the koji is koji used in ordinary shochu, the raw material, the type of koji mold and the koji making method are not particularly limited. Generally, white koji mold (Aspergillus.kawachii, Aspergillus.usami), black koji mold (Aspergillus.awamori), Aspergillus oryzae (Aspergillus.oryzae), etc. are used.
　麹がない場合は、常法によって蒸した米、麦などの穀類原料又は粉砕処理などした米、麦などの穀類原料に、α－アミラーゼやグルコアミラーゼなどの液化酵素及び糖化酵素を添加したものを代用してもよい。この場合、酵素剤の選択・添加量は、酵母が増殖することができれば特に限定されない。 If there is no koji, a cereal material such as rice or wheat steamed by a conventional method or a cereal material such as crushed rice or wheat, to which a liquefying enzyme such as α-amylase or glucoamylase and a saccharifying enzyme are added. It may be substituted. In this case, the selection and addition amount of the enzyme agent is not particularly limited as long as the yeast can grow.
　酵母は、アルコール発酵能を有していれば特に限定されない。通常酒類で使用される酵母としては、ワイン酵母、清酒酵母、ウイスキー酵母、焼酎酵母などが使用される。その使用形態も特に限定されず、例えば、アンプル等の容器に封入された液体状のものであっても、乾燥酵母などであってもよい。 The yeast is not particularly limited as long as it has an alcohol fermentation ability. As yeast usually used for alcoholic beverages, wine yeast, sake yeast, whiskey yeast, shochu yeast and the like are used. The form of use is not particularly limited, and may be, for example, a liquid form sealed in a container such as an ampule or a dry yeast.
　（二次醪）
　一次醪に、掛け原料と水とを加えて混合し、所定の条件で発酵させて二次醪を製造する。二次醪を得る工程を二次仕込という。この際、蒸し工程を実施したサツマイモを、掛け原料の全てまたは一部として使用する。 (Secondary mash)
The raw material and water are added to the primary moromi, mixed, and fermented under predetermined conditions to produce a secondary moromi. The process of obtaining secondary mash is called secondary preparation. At this time, the sweet potato that has been subjected to the steaming step is used as all or a part of the hanging material.
　本発明に使用できるサツマイモの品種は、通常芋焼酎に使用される品種であれば、特に限定されない。通常芋焼酎の製造に使用されるサツマイモの品種としては、例えば、コガネセンガン、シロユタカ、ミナミユタカ、シロサツマ、農林２号、高系１４号、サツマヒカリ、ベニアズマ、ベニサツマ、ベニハヤト、ジョイホワイト、ムラサキイモ、などを挙げることができる。 品種 The type of sweet potato that can be used in the present invention is not particularly limited as long as it is a type commonly used for sweet potato shochu. The varieties of sweet potatoes normally used for the production of potato shochu include, for example, Koganesengan, Shiroyutaka, Minamiyutaka, Shirosatsuma, Agriculture and Forestry No. 2, Takakei 14, Satsuma Hikari, Beniasazuma, Benisatsuma, Benihayato, Joy White, Murasakiimo, etc. Can be mentioned.
　本発明に使用できるサツマイモの形態も、特に限定されない。生芋でも、或いは適当な大きさに切断したものであってもよく、収穫後冷凍保存されたものであってもよい。また、乾燥、箭断、粉砕処理等の加工処理が施されたものであってもよい。ただし、蒸し工程において、長時間高温で保持することによってサツマイモが形崩れを起こし、後の工程の作業に支障をきたす恐れがあることから、両端部及び病難部のみ切除された大きさのサツマイモを使用することが好ましい。 形態 The form of the sweet potato that can be used in the present invention is not particularly limited. It may be raw potatoes, cut into appropriate sizes, or frozen and preserved after harvesting. Further, a processed material such as drying, breaking, and crushing may be applied. However, in the steaming process, the sweet potato may lose its shape by holding at a high temperature for a long time, which may hinder the work of the subsequent process. It is preferred to use
　本発明では、原料サツマイモの洗浄、両端部及び病難部の切除など通常の前処理工程を経た後、蒸し工程を実施する。蒸し工程に使用される装置（蒸し機）は、通常焼酎の蒸し工程に使用されるものであれば特に限定されないが、長時間温度保持する必要があるため密閉可能な装置、例えば、バッチ式蒸し機を使用することができる。 In the present invention, the steaming step is carried out after the usual pretreatment steps such as washing of the raw sweet potato, excision of both ends and diseased parts. The device (steaming machine) used in the steaming process is not particularly limited as long as it is usually used in the steaming process of shochu. Machine can be used.
　蒸し工程（１）はサツマイモをα化させるための工程であり、サツマイモを昇温するためには、装置内に水蒸気を通気する。そして、蒸し工程（２）によって、サツマイモ中のでんぷんのα化が進行する。また、蒸し工程（３）では、焦げ付かない程度に蒸気を入れてもよいが、好ましくは蒸気を停止した方がよい。また、装置を解放してもよいが、汚染、温度低下を防ぐためにも密閉状態とすることが好ましい。従来の芋焼酎用のサツマイモでは、本発明の蒸し工程（３）を行うことなく、蒸し工程（２）の終了後、強制送風などにより冷却していた。 The steaming step (1) is a step for converting the sweet potato into α. In order to raise the temperature of the sweet potato, steam is passed through the apparatus. And the gelatinization of the starch in sweet potato progresses by a steaming process (2). In the steaming step (3), steam may be introduced to such an extent that it does not burn, but it is preferable to stop the steam. Further, the device may be released, but it is preferable that the device be closed in order to prevent contamination and a decrease in temperature. In the conventional sweet potato for sweet potato shochu, the steaming step (3) of the present invention was not performed, and after the steaming step (2) was completed, cooling was performed by forced air blowing or the like.
　蒸し工程を経たサツマイモは、冷却したのち、破砕機にかけて破砕され、二次醪に投入される。サツマイモの破砕方法は通常の芋焼酎製造方法で使用される方式であれば特に限定されない。通常の芋焼酎で使用される破砕方法としては、チョッパー型、ロール式、ハンマーミル式、カッター式などが挙げられる。 サ After the steaming process, the sweet potato is cooled, crushed by a crusher, and put into secondary mash. The method for crushing the sweet potato is not particularly limited as long as it is a method used in a normal method for producing potato shochu. Examples of the crushing method used in ordinary potato shochu include a chopper type, a roll type, a hammer mill type, and a cutter type.
　二次醪に添加するサツマイモの量は、本発明の効果を与えることができる量であれば特に限定されない。通常芋焼酎で二次醪に添加される掛け原料の重量は、一次醪に添加した麹あるいは穀類の重量に対して、例えば、約５倍にすることができる。 量 The amount of sweet potato added to the secondary moromi is not particularly limited as long as the effects of the present invention can be provided. The weight of the raw material added to the secondary moromi usually in potato shochu can be, for example, about five times the weight of the koji or cereals added to the primary moromi.
　（含糖物質）
　蒸し工程を実施したサツマイモに加えて、含糖物質も二次醪に加えることができる。含糖物質としては、米・麦（大麦、ライ麦、小麦、カラス麦、裸麦など）・そば・とうもろこし・あわ・きび・ひえ、などの穀類、じゃがいも・さといも・きくいも・やまのいも・ながいも・じねんじょ、などのいも類、かぼちゃ・トマト・にんじん、などの野菜類、デーツ（なつめやし）などの果実類、などを挙げることができる。穀類、いも類などでんぷんをα化する必要のある含糖物質は、通常の蒸し工程を実施してから使用する。 (Sugar-containing substances)
In addition to the sweet potatoes that have undergone the steaming process, sugar-containing substances can also be added to the secondary moromi. Examples of sugar-containing substances include rice, barley (barley, rye, wheat, crow barley, naked barley, etc.), buckwheat, corn, birch, cane, barley, and other cereals, potatoes, potatoes, potatoes, potatoes, potatoes, and long potatoes. Potatoes such as sugar beet, vegetables such as pumpkin, tomato, carrot, and fruits such as dates (jujube) can be mentioned. Sugar-containing substances, such as cereals and potatoes, that require starch to be gelatinized are used after performing a normal steaming step.
　本発明の蒸し工程を実施したサツマイモと、含糖物質との重量比は、本発明の効果を与えることができる範囲であれば、特に限定されず、所望の品質に応じて適宜選択して決定することができる。 The weight ratio of the sweet potato that has been subjected to the steaming step of the present invention and the sugar-containing substance is not particularly limited as long as the effects of the present invention can be provided, and is appropriately selected and determined according to desired quality. can do.
　（酵素剤）
　一次醪、二次醪の発酵過程で、発酵促進、アルコール収率の向上、エステルなどの好ましい香気生成の促進、などを目的として、市販の酵素剤を添加してもよい。通常焼酎の製造に使用される酵素剤としては、α－アミラーゼ、グルコアミラーゼ、セルラーゼ、キシラナーゼ、リパーゼなどがある。 (Enzyme agent)
In the fermentation process of the primary moromi and the secondary moromi, a commercially available enzyme agent may be added for the purpose of accelerating fermentation, improving alcohol yield, accelerating the generation of a preferable aroma such as an ester, and the like. Enzymes usually used for the production of shochu include α-amylase, glucoamylase, cellulase, xylanase, lipase and the like.
　（蒸留）
　発酵が終了した二次醪を蒸留機に入れ、蒸留を実施して焼酎の原酒を得る。蒸留方法は、本発明の効果を与えることができれば特に限定されない。通常焼酎製造で使用される蒸留方法としては、常圧蒸留及び減圧蒸留がある。 (distillation)
The fermented secondary moromi is put into a distiller, and distillation is performed to obtain an original shochu liquor. The distillation method is not particularly limited as long as the effects of the present invention can be provided. Distillation methods usually used in shochu production include atmospheric distillation and vacuum distillation.
　常圧蒸留は、大気圧で二次醪を蒸留して原酒を得るもので、一般に力強い、コクのある酒質の原酒を得ることができる。減圧蒸留は、真空ポンプなどを用いて、蒸留機内を大気圧より低い気圧に減圧して蒸留して原酒を得るもので、一般にソフトで軽快な酒質の原酒を得ることが出来る。いずれの蒸留方法・蒸留操作であっても、本発明の効果を与えることができる範囲であれば、所望の品質に応じて実施することができる。 Atmospheric distillation is the process of distilling the secondary moromi at atmospheric pressure to obtain the original liquor. Generally, it is possible to obtain a strong, full-bodied original liquor. Vacuum distillation is a method in which the pressure inside the distiller is reduced to a pressure lower than the atmospheric pressure using a vacuum pump or the like and distillation is performed to obtain the original liquor. In general, soft liquor with a light and light liquor quality can be obtained. Either distillation method or distillation operation can be performed according to desired quality as long as the effects of the present invention can be provided.
　本発明においては、全体のアルコール度数が特定値に調整された留液を蒸留によって得、これを原酒として用いる。蒸留によって得られる留液の全体のアルコール度数を指標とすることによって、芋焼酎のキレやふくよかな芋の香りを感じやすくなる。本発明においては、蒸留は、留液全体のアルコール度数が、例えば、５５％以上、４４％以上、４３％以上、４２％以上、４１％以上、４０％以上、又は３８％以上となるように行うことができる。 In the present invention, a distillate in which the total alcohol content is adjusted to a specific value is obtained by distillation, and this is used as raw sake. By using the entire alcohol content of the distillate obtained by distillation as an index, it becomes easy to feel the sharpness of the potato shochu and the aroma of the plump potato. In the present invention, the distillation is performed so that the alcohol content of the entire distillate is, for example, 55% or more, 44% or more, 43% or more, 42% or more, 41% or more, 40% or more, or 38% or more. It can be carried out.
　（その他の処理）
　本発明においては、上記に加えて、さらなる工程又は処理を行うこともできる。そのような工程又は処理は、本発明の効果を損なうものでなければ特に限定されない。一般に焼酎製造で行われるものとしては、限定されないが、濾過、イオン交換樹脂処理、活性炭処理、木製の貯蔵容器（例えば樫樽）への貯蔵、タンクや甕などの容器での熟成、異なる条件で製造した原酒との混合などがある。これらの処理を単独あるいは組み合わせて実施してもよい。 (Other processing)
In the present invention, further steps or treatments may be performed in addition to the above. Such a step or treatment is not particularly limited as long as the effects of the present invention are not impaired. In general, shochu production includes, but is not limited to, filtration, ion exchange resin treatment, activated carbon treatment, storage in wooden storage containers (eg, oak barrels), aging in containers such as tanks and jars, under different conditions. There is a mixture with the manufactured sake. These processes may be performed alone or in combination.
　（芋焼酎）
　本発明の芋焼酎は、上記で説明したような方法によって製造することができる。本発明の芋焼酎は、キレがあり、かつふくよかな芋の香りを有すること特徴とする。本明細書でいうキレとは、焼酎を飲んだ際、焼酎の臭さ又は焦げ臭さが口腔内に残らず後味がすっとなくなることをいい、そして、ふくよかな芋の香りとは、芋らしい華やかでコクのある豊かな香りのことである。このような香味の特徴を有するものは、既存の焼酎からは見いだせない。このような香味の特徴は、本発明の芋焼酎の成分に起因すると考えられる。そのような成分として、本発明者は、ゲラニオール、フルフラール、及びフェニルエチルアルコールを特定した。本発明の効果が発揮される限りにおいて、これら３成分の芋焼酎における濃度は制限されない。より詳細には、本発明の芋焼酎において、ゲラニオール濃度は１２０ｐｐｂ～６６０ｐｐｂ、１２０ｐｐｂ～６２０ｐｐｂ、１５０ｐｐｂ～６２０ｐｐｂ、又は１５０ｐｐｂ～６００ｐｐｂにすることができる。本発明の芋焼酎において、フルフラール濃度は７．０ｐｐｍ以下、６．０ｐｐｍ以下、３．０ｐｐｍ以下、又は１．０ｐｐｍ以下にすることができる。本発明の芋焼酎において、フェニルエチルアルコール濃度は８０ｐｐｍ以下、６０ｐｐｍ以下、４０ｐｐｍ以下、又は３０ｐｐｍ以下にすることができる。限定されないが、具体例として、ゲラニオールを１２０ｐｐｂ～６６０ｐｐｂ及びフェニルエチルアルコールを８０ｐｐｍ以下、及び／又はフルフラールを７．０ｐｐｍ以下含有する芋焼酎が挙げられる。別の例として、フェニルエチルアルコールを８０ｐｐｍ以下及びフルフラールを７．０ｐｐｍ以下含有する芋焼酎が挙げられる。 (Shochu)
The potato shochu of the present invention can be produced by the method as described above. The potato shochu of the present invention is characterized by having a sharp and plump potato scent. The sharpness in the present specification means that when drinking shochu, the odor or burnt odor of shochu does not remain in the oral cavity and the aftertaste disappears smoothly, and the scent of plump potatoes is gorgeous like a potato It is rich and rich fragrance. Such shochu cannot be found in existing shochu. It is considered that such a flavor characteristic is caused by the components of the sweet potato shochu of the present invention. As such components, the present inventors have identified geraniol, furfural, and phenylethyl alcohol. The concentration of these three components in potato shochu is not limited as long as the effects of the present invention are exhibited. More specifically, in the potato shochu of the present invention, the geraniol concentration can be 120 ppb to 660 ppb, 120 ppb to 620 ppb, 150 ppb to 620 ppb, or 150 ppb to 600 ppb. In the sweet potato shochu of the present invention, the furfural concentration can be 7.0 ppm or less, 6.0 ppm or less, 3.0 ppm or less, or 1.0 ppm or less. In the potato shochu of the present invention, the phenylethyl alcohol concentration can be 80 ppm or less, 60 ppm or less, 40 ppm or less, or 30 ppm or less. Specific examples include, but are not limited to, potato shochu containing geraniol at 120 ppb to 660 ppb, phenylethyl alcohol at 80 ppm or less, and / or furfural at 7.0 ppm or less. As another example, potato shochu containing not more than 80 ppm of phenylethyl alcohol and not more than 7.0 ppm of furfural can be mentioned.
　上記に加えて又は上記にかえて、リナロール、β－ダマセノン、酢酸エチル、イソアミル酢酸、及びパルミチン酸エチル等も本発明の芋焼酎が有する香味上の特徴に関与し得る。 加 え In addition to or instead of the above, linalool, β-damasenone, ethyl acetate, isoamyl acetic acid, ethyl palmitate, and the like can also contribute to the flavor characteristics of the potato shochu of the present invention.
　（芋焼酎の成分分析）
　芋焼酎の成分分析は以下の方法で行うことができる。 (Ingredient analysis of potato shochu)
The component analysis of sweet potato shochu can be performed by the following method.
　（１）アルコール度数
　アルコール度数は、振動式密度計を用いて測定することができる。より詳細には、測定対象のアルコール飲料を濾過又は超音波処理することによって炭酸ガスを抜いた試料を調製し、そして、その試料を直火蒸留し、得られた留液の１５℃における密度を測定し、国税庁所定分析法（平１９国税庁訓令第６号、平成１９年６月２２日改訂）の付表である「第２表アルコール分と密度（１５℃）及び比重（１５／１５℃）換算表」を用いて換算することによりアルコール度数を求める。１．０（ｖ／ｖ）％未満のアルコール度数は、国税庁所定分析法３－４（アルコール分）に記載の「Ｂ）ガスクロマトグラフ分析法」を用いることによって測定することができる。 (1) Alcohol content The alcohol content can be measured using a vibrating densitometer. More specifically, a sample from which carbon dioxide has been removed is prepared by filtering or sonicating an alcoholic beverage to be measured, and the sample is subjected to direct-fire distillation to determine the density of the obtained distillate at 15 ° C. Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C) as an appendix to the NTA prescribed analysis method (Heisei 19 Revenue Service Instruction No. 6, Revised June 22, 2007) The alcohol content is determined by conversion using a table. The alcohol content of less than 1.0 (v / v)% can be measured by using the "B) gas chromatographic analysis method" described in the National Tax Agency prescribed analysis method 3-4 (alcohol content).
　（２）エステル類の分析
　芋焼酎のエステル類の分析は、限定されないが、以下の条件に設定したガスクロマトグラフィーにより行うことができる。この分析は、フェニルエチルアルコールの分析にも用いることができる。
　　　装置：Agilent6890 Series GC (G1530, Agilent Technologies社製)
　　　カラム：HP-ULTRA2(J&W社製)、内径0.32 mm、長さ50 m、膜厚0.52 μm
　　　検出器：FID
　　　キャリアガス：ヘリウム
　　　カラムオーブン温度：40℃(0分)→(昇温10℃/分)→230℃(12分) (2) Analysis of Esters Analysis of the esters of sweet potato shochu is not limited, but can be performed by gas chromatography set under the following conditions. This analysis can also be used for the analysis of phenylethyl alcohol.
Instrument: Agilent 6890 Series GC (G1530, manufactured by Agilent Technologies)
Column: HP-ULTRA2 (manufactured by J & W), inner diameter 0.32 mm, length 50 m, film thickness 0.52 μm
Detector: FID
Carrier gas: helium Column oven temperature: 40 ° C (0 min) → (heating 10 ° C / min) → 230 ° C (12 min)
　この分析において、内部標準や標準物質を用いることによって、試料中の各成分の濃度を測定することができる。内部標準や標準物質の選択や調製は、当業者が適宜行うことができる。 (4) In this analysis, the concentration of each component in the sample can be measured by using an internal standard or a standard substance. A person skilled in the art can appropriately select and prepare an internal standard or a standard substance.
　（３）脂肪酸類の分析
　芋焼酎の脂肪酸類の分析は、限定されないが、以下の条件に設定したガスクロマトグラフィーにより行うことができる。この分析は、フルフラールの分析にも用いることができる。
　　　装置：GC6890N (Agilent Technologies社製)
　　　カラム：HP- FFAP (J&W社製)、内径0.32 mm、長さ50 m、膜厚0.50 μm
　　　検出器：FID
　　　キャリアガス：ヘリウム
　　　カラムオーブン温度：100℃(0.6分)→(昇温5℃/分)→210℃(20分) (3) Analysis of fatty acids Analysis of fatty acids in sweet potato shochu is not limited, but can be performed by gas chromatography set under the following conditions. This analysis can also be used for furfural analysis.
Equipment: GC6890N (Agilent Technologies)
Column: HP-FFAP (manufactured by J & W), inner diameter 0.32 mm, length 50 m, film thickness 0.50 μm
Detector: FID
Carrier gas: Helium Column oven temperature: 100 ° C (0.6 minutes) → (heating 5 ° C / min) → 210 ° C (20 minutes)
　この分析において、内部標準や標準物質を用いることによって、試料中の各成分の濃度を測定することができる。内部標準や標準物質の選択や調製は、当業者が適宜行うことができる。 (4) In this analysis, the concentration of each component in the sample can be measured by using an internal standard or a standard substance. A person skilled in the art can appropriately select and prepare an internal standard or a standard substance.
　（４）モノテルペン系の分析
　芋焼酎のモノテルペン系成分の分析は、限定されないが、以下の条件に設定したガスクロマトグラフィーにより行うことができる。この分析は、ゲラニオールの分析にも用いることができる。
　　　装置：GC7890A（Agilent社製）
　　　検出器：質量分析計（MSD5975C、Agilent社製）
　　　カラム：DB-WAX（Agilent社製）、内径0.25 mm、長さ60 m、膜厚0.5 μm
　　　キャリアガス：ヘリウム
　　　カラムオーブン温度：40℃(3分)→(昇温4℃/分)→230℃(1分)
　　　トランスファーライン温度：220℃
　　　イオン源温度：230℃
　　　四重極温度：150℃ (4) Analysis of Monoterpene System Analysis of the monoterpene system component of potato shochu is not limited, but can be performed by gas chromatography set under the following conditions. This analysis can also be used for geraniol analysis.
Apparatus: GC7890A (manufactured by Agilent)
Detector: Mass spectrometer (MSD5975C, manufactured by Agilent)
Column: DB-WAX (manufactured by Agilent), inner diameter 0.25 mm, length 60 m, film thickness 0.5 μm
Carrier gas: Helium Column oven temperature: 40 ° C (3 minutes) → (heating 4 ° C / min) → 230 ° C (1 minute)
Transfer line temperature: 220 ° C
Ion source temperature: 230 ° C
Quad temperature: 150 ° C
　この分析において、内部標準や標準物質を用いることによって、試料中の各成分の濃度を測定することができる。内部標準や標準物質の選択や調製は、当業者が適宜行うことができる。 (4) In this analysis, the concentration of each component in the sample can be measured by using an internal standard or a standard substance. A person skilled in the art can appropriately select and prepare an internal standard or a standard substance.
（発明の効果）
　本発明によって得られる芋焼酎は、キレがあり、かつふくよかな芋の香りを有する。 (The invention's effect)
The potato shochu obtained by the present invention has a sharp and plump potato scent.
　本発明の具体例を以下に示す。但し、以下の具体例は、本発明を理解することを目的として提供されるものであって、本発明の範囲を限定することを意図するものではない。 具体 Specific examples of the present invention are shown below. However, the following specific examples are provided for the purpose of understanding the present invention, and are not intended to limit the scope of the present invention.
　［実施例１］本発明品の製造
　一次仕込みを次のように行った。米麹は、通常の芋焼酎の製造において使用される一般的な焼酎黒麹菌（河内菌黒麹ＮＫ）を用い、常法にしたがって製麹した。具体的には、精白された米を、焼酎用黒麹自動ドラム型製麹機を用いて製麹し、４２～４８時間後に出麹して、米麹を得た。約１８ｋＬ容のタンクに米麹６ｔ及び水７．２ｋＬを加え、焼酎用酵母（鹿児島酵母２号）を、酵母数が最終濃度で１０５ｃｅｌｌ／ｍＬとなるように添加して仕込み、常温にて約５日間発酵を行った。一次発酵を終了した一次醪の総量は約１２～１３ｋＬとなった。 [Example 1] Manufacture of the product of the present invention Primary charging was performed as follows. The rice koji was made using a common shochu black koji mold (Kawachi fungus black koji NK) used in the production of ordinary potato shochu according to a conventional method. Specifically, the refined rice was koji-produced using a black koji automatic drum-type koji-making machine for shochu, and after 42 to 48 hours, koji was mashed to obtain rice koji. 6 t of rice koji and 7.2 kL of water are added to a tank of about 18 kL, and yeast for shochu (Kagoshima yeast No. 2) is added and charged so that the final number of yeasts becomes 10 5 cell / mL, and the mixture is brought to room temperature. Fermentation for about 5 days. The total amount of the primary mash after the primary fermentation was about 12 to 13 kL.
　二次仕込みを次のように行った。一次仕込みにより得られた一次醪に、通常蒸しイモをそれぞれ７．５ｔと、水４．３５ｋＬとを投入して、常温にて二次発酵を約９日間行った。 Secondary charging was performed as follows. 7.5 t of normal steamed potato and 4.35 kL of water were added to the primary mash obtained by primary charging, and secondary fermentation was carried out at room temperature for about 9 days.
　前述の通常蒸しイモは次のように製造した。生のコガネセンガンをバッチ式芋蒸し機に投入し、通常の蒸し工程を実施した。具体的には、蒸気を蒸し機内に投入してサツマイモの内部温度が１００℃に達するまで昇温させ（昇温時間約６０分間）、その後約３０分程度入蒸し続けて１００℃を保持した。その後入蒸を停止し、外気を蒸し機内に強制送風することにより約１２０分間冷却を行った。 通常 The above-mentioned normal steamed potato was manufactured as follows. Raw koganesengan was put into a batch-type potato steamer, and a normal steaming process was performed. Specifically, steam was introduced into the steamer to raise the temperature until the internal temperature of the sweet potato reached 100 ° C. (heating time: about 60 minutes), and then the steaming was continued for about 30 minutes to maintain 100 ° C. Thereafter, the steam input was stopped, and cooling was performed for about 120 minutes by forcibly blowing outside air into the steamer.
　蒸留工程は次のように行った。二次仕込の終了した芋焼酎醪（二次醪）を、常圧蒸留法にて留液全体のアルコール度数が５５％になるまで蒸留し、原酒Ａを得た。また、同じ芋焼酎醪を７６０ｍｍＨｇにて溜液全体のアルコール度数が３７％になるまで常圧蒸留し、原酒Ｂを得た。原酒Ａと原酒Ｂを原酒Ａの割合が５０％以上となるように混合し加水することで、アルコール度数２５％の芋焼酎を得た。これを本発明品として、以降の検討に用いた。 The distillation process was performed as follows. The potato shochu moromi (secondary moromi) after the completion of the second preparation was distilled by a normal pressure distillation method until the alcohol content of the entire distillate became 55% to obtain an original sake A. In addition, the same potato shochu moromi was distilled under normal pressure at 760 mmHg until the alcohol content of the whole liquid became 37%, to obtain an original sake B. The original sake A and the original sake B were mixed and added with water so that the ratio of the original sake A became 50% or more, thereby obtaining a potato shochu having an alcohol content of 25%. This was used as a product of the present invention in the following studies.
　［試験例１］官能評価
　実施例１で製造した本発明品の官能評価を、既存の芋焼酎（市販品）との比較において実施した。既存の芋焼酎は１２銘柄（Ｂ～Ｍと表す）を用いた。訓練された専門のパネラー３名が、芋の香り（焼いた芋のような香ばしい香り～ふくよかな芋の香り）及び味わい（濃厚な味わい～キレのある味わい）について評価し、味わいマップを作成した（図１）。 [Test Example 1] Sensory evaluation Sensory evaluation of the product of the present invention produced in Example 1 was performed in comparison with existing potato shochu (commercially available product). The existing potato shochu used 12 brands (B to M). Three trained and specialized panelists evaluated the fragrance of potatoes (fragrant scents like baked potatoes-scent of plump potatoes) and tastes (rich to crisp flavors) and created a taste map. (FIG. 1).
　その結果、本発明品は、既存の芋焼酎に比べ、キレがあり、ふくよかな芋の香りを強く感じさせることが判明した。本発明品は、既存の芋焼酎にはない特徴ある風味を有していた。 As a result, it was found that the product of the present invention was sharper than the existing potato shochu and had a strong scent of plump potato. The product of the present invention had a characteristic flavor not found in existing potato shochu.
　［試験例２］成分分析
　実施例１で製造した本発明品について成分分析を行った。比較として、既存の芋焼酎（市販品）についても、同様に分析した。本試験において用いた既存品は、試験例１で用いた１２銘柄（Ｂ～Ｍ）に、更に８銘柄（Ｎ～Ｒ、Ｔ、Ｖ、及びＷと表す）を加えた２０銘柄であった（表１）。Ｂ～Ｒ及びＴの１８銘柄は一般的な焼酎で、Ｖ及びＷの２銘柄はハナタレの焼酎である。 [Test Example 2] Component analysis The product of the present invention produced in Example 1 was subjected to component analysis. As a comparison, an existing potato shochu (commercial product) was similarly analyzed. The existing products used in this test were 20 brands obtained by adding 8 brands (represented as NR, T, V, and W) to the 12 brands (BM) used in Test Example 1 ( Table 1). The 18 brands B to R and T are common shochus, and the two brands V and W are shochu from Hanatare.
　（１）分析試料の調製と分析
　エステル成分の分析
　分析試料は次のようにして調製した。測定試料（本発明品、既存品２０銘柄）（１０００μｌ）を、分析用のバイアル（２ｍｌ容）に分注した後、バイアルを密閉・混合した。一方、フェニルエチルアルコールを６０％エタノール水溶液に溶解した溶液（５００μｌ）をバイアルに分注した後、バイアルを密閉・混合し、標準試料を作成した。これら試料のエステル成分ないしフェニルエチルアルコールを本明細書に示した方法に従って分析した。 (1) Preparation of analysis sample and analysis of analysis ester component An analysis sample was prepared as follows. After a measurement sample (product of the present invention, 20 existing products) (1000 μl) was dispensed into a vial (2 ml) for analysis, the vial was sealed and mixed. On the other hand, a solution (500 μl) of phenylethyl alcohol dissolved in a 60% aqueous ethanol solution was dispensed into vials, and the vials were sealed and mixed to prepare standard samples. The ester component or phenylethyl alcohol of these samples was analyzed according to the method described herein.
　脂肪酸成分の分析
　分析試料は次のようにして調製した。測定試料（本発明品ないし既存品２０銘柄）（１０００μｌ）を、分析用のバイアル（２ｍｌ容）に分注した後、バイアルを密閉・混合した。一方、フルフラールを６０％エタノール水溶液に溶解した溶液（５００μｌ）をバイアルに分注した後、バイアルを密閉・混合し、標準試料を作成した。これら試料の脂肪酸成分ないしフルフラールを本明細書に示した方法に従って分析した。 The analysis sample of the fatty acid component was prepared as follows. After a measurement sample (product of the present invention or an existing product, 20 brands) (1000 μl) was dispensed into a vial (2 ml) for analysis, the vial was sealed and mixed. On the other hand, a solution (500 μl) of furfural dissolved in a 60% aqueous ethanol solution was dispensed into vials, and the vials were sealed and mixed to prepare standard samples. The fatty acid components or furfural of these samples were analyzed according to the method described herein.
　モノテルペン系成分の分析
　分析試料は次のようにして調製した。測定試料（本発明品ないし既存品２０銘柄）（１０００μｌ）を、分析用のバイアル（２ｍｌ容）に分注した後、バイアルを密閉・混合した。一方、ゲラニオールを６０％エタノール水溶液に溶解した溶液（５００μｌ）をバイアルに分注した後、バイアルを密閉・混合し、標準試料を作成した。これら試料のモノテルペン系成分ないしゲラニオールを本明細書に示した方法に従って分析した。 Analysis of monoterpene-based components An analysis sample was prepared as follows. After a measurement sample (product of the present invention or an existing product, 20 brands) (1000 μl) was dispensed into a vial (2 ml) for analysis, the vial was sealed and mixed. On the other hand, a solution (500 μl) of geraniol dissolved in a 60% aqueous ethanol solution was dispensed into vials, and the vials were sealed and mixed to prepare standard samples. The monoterpene-based components or geraniol of these samples were analyzed according to the method described herein.
　（２）分析結果
　発明品は、既存の芋焼酎に比べて、ゲラニオール濃度が高いことが示された（図２）。一方、発明品は、既存品に比べて、フルフラールとフェニルエチルアルコールの濃度が低いことが見出された（表１）。一般的な焼酎だけでなく、ハナタレに対しても違いがあることが見出された。 (2) Analysis result It was shown that the invention product had a higher geraniol concentration than the existing potato shochu (FIG. 2). On the other hand, the invention product was found to have lower concentrations of furfural and phenylethyl alcohol than the existing product (Table 1). It has been found that there is a difference not only for common shochu but also for Hanatare.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　［試験例３］
　上記の試験において、本発明品に特徴的であることが判明した成分の風味への影響を確認した。 [Test Example 3]
In the above test, the effect of components found to be characteristic of the product of the present invention on the flavor was confirmed.
　（１）フルフラールとフェニルエチルアルコールが芋焼酎の風味に及ぼす影響
　実施例１において作成した芋焼酎（発明品）に、フルフラールとフェニルエチルアルコールをそれぞれ表２に示す濃度になるように添加し、試料を調製した。 (1) Effect of Furfural and Phenylethyl Alcohol on the Flavor of Sweet Potato Shochu Furfural and phenylethyl alcohol were added to the sweet potato shochu (invention product) prepared in Example 1 so as to have the concentrations shown in Table 2, respectively. Was prepared.
　各試料のふくよかな芋の香りについて、官能評価を実施した。訓練された専門のパネラー３名が、試料を以下のように５段階で評価し、平均値を評価点とした。平均点２．５以上を合格とした。
５：ふくよかな芋の香りが非常に感じられる
４：ふくよかな芋の香りがよく感じられる
３：ふくよかな芋の香りが感じられる
２：ふくよかな芋の香りがわずかに感じられる
１：ふくよかな芋の香りが感じられない Sensory evaluation was performed on the plump aroma of each sample. Three trained specialized panelists evaluated the sample in five steps as follows, and the average value was used as the evaluation point. An average score of 2.5 or more was considered acceptable.
5: The scent of a plump potato is felt very much 4: The scent of a plump potato is felt well 3: The scent of a plump potato is felt 2: The scent of a plump potato is slightly felt 1: The plump potato I can't feel the smell of
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　フルフラールやフェニルエチルアルコールを添加しない場合、試料からふくよかな芋の香りが最も強く感じられた。一方、フルフラールの添加量が高くなる程、試料から感じられるふくよかな芋の香りが弱くなる傾向になった。フェニルエチルアルコールについても、添加量が高くなる程、試料から感じられるふくよかな芋の香りが弱くなる傾向にあった。これらの結果より、フルフラールとフェニルエチルアルコールは、本発明の芋焼酎において、ふくよかな芋の香りにネガティブに関与する成分であることが判明した。芋焼酎のふくよかな芋の香りとの関係においては、フルフラール濃度はおよそ７．０ｐｐｍ以下が好ましく、およそ６．０ｐｐｍ以下がより好ましく、およそ３．０ｐｐｍ以下がさらに好ましく、１．０ｐｐｍ以下がさらにより好ましいと考えられた。そしてフェニルエチルアルコール濃度はおよそ８０ｐｐｍ以下が好ましく、およそ６０ｐｐｍ以下がより好ましく、およそ４０ｐｐｍ以下がさらに好ましく、およそ３０ｐｐｍ以下がさらにより好ましいと考えられた。 試 料 When furfural and phenylethyl alcohol were not added, the sample showed the strongest scent of plump potato. On the other hand, the higher the amount of furfural added, the weaker the scent of plump potatoes felt from the sample. Also for phenylethyl alcohol, the higher the amount added, the weaker the aroma of plump potatoes felt from the sample tended to be. From these results, it was found that furfural and phenylethyl alcohol are components that are negatively involved in the aroma of plump potatoes in the potato shochu of the present invention. In relation to the aroma of the sweet potato shochu, the furfural concentration is preferably about 7.0 ppm or less, more preferably about 6.0 ppm or less, still more preferably about 3.0 ppm or less, and even more preferably 1.0 ppm or less. It was considered favorable. The phenylethyl alcohol concentration was preferably about 80 ppm or less, more preferably about 60 ppm or less, still more preferably about 40 ppm or less, and even more preferably about 30 ppm or less.
　（２）ゲラニオールの風味への影響
　ゲラニオール濃度が一般的に低いと考えられた既存の芋焼酎を用いて試験を実施した。そのような芋焼酎として焼酎Ｓ（ゲラニオール濃度２０ｐｐｂ）を用いた。これにゲラニオールを表３に示す濃度になるように添加し、試料を調製した。各試料のふくよかな芋の香りについて、前述（１）に示した条件に従って官能評価を実施した。 (2) Effect of Geraniol on Flavor A test was carried out using existing potato shochu, which was considered to have a generally low geraniol concentration. Shochu S (geraniol concentration 20 ppb) was used as such potato shochu. Geraniol was added thereto to the concentration shown in Table 3 to prepare a sample. Sensory evaluation was performed on the plump potato aroma of each sample according to the conditions described in (1) above.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　焼酎Ｓに関し、ゲラニオールの添加量が高くなる程、試料から感じられるふくよかな芋の香りが強くなる傾向にあった。この結果より、ゲラニオールは、本発明の芋焼酎において、ふくよかな芋の香りにポジティブに関与する成分であることが判明した。芋焼酎のふくよかな芋の香りとの関係においては、ゲラニオール濃度は、およそ１２０ｐｐｂ～６６０ｐｐｂの範囲が好ましく、およそ１２０ｐｐｂ～６２０ｐｐｂがより好ましく、およそ１５０ｐｐｂ～６２０ｐｐｂがさらに好ましく、およそ１５０ｐｐｂ～６００ｐｐｂがさらにより好ましいと考えられた。 Concerning Shochu S, the higher the amount of geraniol added, the stronger the aroma of the plump potato felt from the sample tended to be. From these results, it was found that geraniol was a component positively involved in the aroma of the plump potato in the sweet potato shochu of the present invention. In relation to the aroma of the sweet potato shochu, the geraniol concentration is preferably in the range of about 120 ppb to 660 ppb, more preferably about 120 ppb to 620 ppb, more preferably about 150 ppb to 620 ppb, and still more preferably about 150 ppb to 600 ppb. It was considered favorable.
　［実施例２］本発明品の製造
　実施例１とは別に、本発明品を製造した。実施例１に記載の方法に従って、本発明品（芋焼酎（アルコール度数２５％））を製造した。試験例２に記載の方法（モノテルペン系成分の分析）に従って、本発明品のゲラニオール濃度を測定した。比較として、既存の芋焼酎（Ｂ、Ｆ、Ｈ、Ｉ、Ｊ、Ｋ、Ｌ、Ｎ、Ｑ、Ｓ）についても、同様に測定した。その結果、本発明品は、既存の芋焼酎に比べて、ゲラニオール濃度が高いことが確認された（表４）。 [Example 2] Production of the product of the present invention A product of the present invention was produced separately from Example 1. According to the method described in Example 1, a product of the present invention (potato shochu (alcohol content: 25%)) was produced. According to the method described in Test Example 2 (analysis of monoterpene-based components), the geraniol concentration of the product of the present invention was measured. For comparison, the same measurement was performed for existing potato shochu (B, F, H, I, J, K, L, N, Q, S). As a result, it was confirmed that the product of the present invention had a higher geraniol concentration than the existing potato shochu (Table 4).
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
［試験例４］
　留液のアルコール度数が芋焼酎の風味に及ぼす影響について検討した。 [Test Example 4]
The effect of the alcohol content of the distillate on the flavor of sweet potato shochu was examined.
　実施例１に記載の方法に従って二次仕込みの終了した芋焼酎醪（二次醪）を得た。実施例１に記載の方法に従って該二次醪を常圧蒸留法に供することによって、留液を得た。二次醪の蒸留により留液が出始めてから（留出）、表５に示す時間間隔で留液の一部（１００ｍｌ）を抜き取った（画分１～１４）。画分１～１４のそれぞれについて、フェニルエチルアルコールの濃度及びフルフラールの濃度を試験例２に記載の方法で測定した。 に 従 っ て According to the method described in Example 1, a potato shochu moromi (secondary moromi) after completion of the second preparation was obtained. A distillate was obtained by subjecting the secondary moromi to atmospheric distillation according to the method described in Example 1. After the distillate started to be distilled out of the secondary mash (distillation), a part (100 ml) of the distillate was withdrawn at the time intervals shown in Table 5 (fractions 1 to 14). For each of fractions 1 to 14, the concentration of phenylethyl alcohol and the concentration of furfural were measured by the method described in Test Example 2.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　留液のアルコール度数は初期段階では６５％程度であるが、蒸溜時間の経過に伴って低下した。留液のフェニルエチルアルコール濃度は、蒸留時間の経過に伴って上昇した。フルフラールも同様の傾向を示した。 (4) The alcohol content of the distillate was about 65% in the initial stage, but decreased with the elapse of the distillation time. The phenylethyl alcohol concentration of the distillate increased with the elapse of the distillation time. Furfural showed a similar tendency.
　留液の画分１～１４を用いて、原酒１～７を以下のように作成した。
・画分１～１４を等量で混合し、全体のアルコール度数が３６％の原酒１を得た。
・画分１～１３を等量で混合し、全体のアルコール度数が３８％の原酒２を得た。
・画分１～１２を等量で混合し、全体のアルコール度数が４０％の原酒３を得た。
・画分１～１０を等量で混合し、全体のアルコール度数が４５％の原酒４を得た。
・画分１～７を等量で混合し、全体のアルコール度数が５０％の原酒５を得た。
・画分１～４を等量で混合し、全体のアルコール度数が５５％の原酒６を得た。
・画分１～２を等量で混合し、全体のアルコール度数が６０％の原酒７を得た。 Using the fractions 1 to 14 of the distillate, original sakes 1 to 7 were prepared as follows.
-Fractions 1 to 14 were mixed in equal amounts to obtain an original sake 1 having a total alcohol content of 36%.
-Fractions 1 to 13 were mixed in equal amounts to obtain an original sake 2 having a total alcohol content of 38%.
-Fractions 1 to 12 were mixed in equal amounts to obtain an original sake 3 having a total alcohol content of 40%.
-Fractions 1 to 10 were mixed in equal amounts to obtain an original sake 4 having a total alcohol content of 45%.
-Fractions 1 to 7 were mixed in equal amounts to obtain an original sake 5 having a total alcohol content of 50%.
-Fractions 1 to 4 were mixed in equal amounts to obtain an original sake 6 having a total alcohol content of 55%.
-Fractions 1 and 2 were mixed in equal amounts to obtain an original sake 7 having a total alcohol content of 60%.
　上記の原酒１～７をそれぞれ加水し、アルコール度数２５％の試料１～７を得た。訓練された専門のパネラー３名が、試料を以下のように５段階で評価し、平均値を評価点とした（表６）。平均点２．５以上を合格とした。
５：キレ、ふくよかな芋の香りが非常に感じられる
４：キレ、ふくよかな芋の香りがよく感じられる
３：キレ、ふくよかな芋の香りが感じられる
２：キレ、ふくよかな芋の香りがわずかに感じられる
１：キレ、ふくよかな芋の香りが感じられない The above-mentioned undiluted sakes 1 to 7 were each added with water to obtain samples 1 to 7 having an alcohol content of 25%. Three trained professional panelists evaluated the samples on a 5-point scale as follows, and the average value was used as the evaluation point (Table 6). An average score of 2.5 or more was considered acceptable.
5: Smell of crisp, plump potato is very felt. 4: Smells of crisp, plump potato is often felt. 3: Smells of crisp, plump potato are felt. I can feel it 1: I can't feel the scent of plump potatoes
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　全体のアルコール度数が３６％の原酒を用いた場合（試料１）、キレとふくよかな芋の香りはほとんど感じられないと評価された。全体のアルコール度数が３８％以上の原酒（試料２～７）を用いた場合、キレとふくよかな芋の香りが感じられると評価され、効果が認められた。そして、全体のアルコール度数が４０％以上の原酒（試料３～７）を用いた場合、キレとふくよかな芋の香りが一層強く感じられると評価され、高い効果が認められた。この結果より、二次醪の蒸留工程において得られる留液について、全体のアルコール度数が３８％以上、好ましくは４０％以上の留液を原酒として用いることによって、芋焼酎にキレとふくよかな芋の香りを付与できることが示された。 (4) When the raw alcohol having an overall alcohol content of 36% was used (sample 1), it was evaluated that almost no smell of sharp potatoes was felt. In the case of using the undiluted liquor (samples 2 to 7) having an overall alcohol content of 38% or more, it was evaluated that a sharp and plump potato scent was felt, and the effect was recognized. In the case of using undiluted liquor (samples 3 to 7) having an overall alcohol content of 40% or more, it was evaluated that the fragrance of the crisp and plump potatoes was felt more strongly, and a high effect was recognized. From this result, it was found that the distillate obtained in the distillation process of the secondary moromi had a total alcohol content of 38% or more, preferably 40% or more, as a raw liquor. It was shown that a scent could be imparted.

Claims (6)

  1. 　芋焼酎であって、
    　ゲラニオールが１２０ｐｐｂ～６６０ｐｐｂ、及び
    　フェニルエチルアルコールが８０ｐｐｍ以下、
    である、前記芋焼酎。     Potato shochu,
    Geraniol is 120 ppb to 660 ppb, and phenylethyl alcohol is 80 ppm or less,
    Is the potato shochu.
  2. 　さらにフルフラールが７．０ｐｐｍ以下である、請求項１に記載の芋焼酎。 芋 The potato shochu according to claim 1, wherein furfural is 7.0 ppm or less.
  3. 　芋焼酎であって、
    　フェニルエチルアルコールが８０ｐｐｍ以下、及び
    　フルフラールが７．０ｐｐｍ以下
    である、前記芋焼酎。     Potato shochu,
    The above potato shochu, wherein phenylethyl alcohol is at most 80 ppm and furfural is at most 7.0 ppm.
  4. 　さらにゲラニオールが１２０ｐｐｂ～６６０ｐｐｂである、請求項３に記載の芋焼酎。 (4) The potato shochu according to (3), wherein the geraniol is 120 ppb to 660 ppb.
  5. 　芋焼酎の製造方法であって、
    　一次仕込み工程により一次醪を得、
    　該一次醪を二次仕込み工程に供し、二次醪を得、
    　該二次醪を蒸留する工程、該蒸留工程は留液全体のアルコール度数が３８％以上になるまで行う、
    を含む、前記製造方法。     A method for producing sweet potato shochu,
    The primary mash is obtained by the primary preparation process,
    Subjecting the primary mash to a secondary preparation process to obtain a secondary mash,
    A step of distilling the secondary moromi, and performing the distillation step until the alcohol content of the entire distillate becomes 38% or more;
    The manufacturing method, comprising:
  6. 　請求項５に記載の方法により製造された芋焼酎。
          A potato shochu produced by the method according to claim 5.
PCT/JP2019/038079 2018-09-28 2019-09-27 Distilled beverage made from sweet potato WO2020067397A1 (en)

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