Classifications

• • 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
• • 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
  • C12G3/08—Preparation of other alcoholic beverages by methods for altering the composition of fermented solutions or alcoholic beverages not provided for in groups C12G3/02 - C12G3/07

Definitions

• the present invention relates to distilled liquor, a method for producing the same, and its use.
• Patent Document 1 an alcohol is used by using a component selected from the group consisting of a sugar carboxylic acid in which the aldehyde group on the reducing terminal side of a starch decomposition product having a degree of polymerization of 2 or more or a transfer reaction product is oxidized, salts thereof, and a lactone thereof. It is disclosed to reduce the pungent taste of alcohol in beverages.
• An object of the present invention is to provide a distilled liquor having a reduced irritation of alcohol.
• Distilled liquor satisfying at least one of the following conditions: (a) 4-methyl-1-pentanol content is 2 ⁇ g / L or more per 1 v / v% alcohol content, (b) hexyl acetate content. The amount is 1 ⁇ g / L or more per 1 v / v% of alcohol content. (2) The distilled liquor according to (1), which has an alcohol content of 10 v / v% or more.
• a method for producing distilled liquor that satisfies at least one of the following conditions: (e) Adjusting the 4-methyl-1-pentanol content to 2 ⁇ g / L or more per 1 v / v% alcohol content, ( f) Adjust the hexyl acetate content to 1 ⁇ g / L or more per 1 v / v% alcohol content. (9) The production method according to (8), which satisfies at least one of the following conditions: (g) Adjusting the isoamyl acetate content to 0.01 mg / L or more per 1 v / v% alcohol content, (h). ) Adjust the phenethyl alcohol content to 4 mg / L or less per 1 v / v% alcohol content. (10) The method for producing distilled liquor according to (8) or (9), wherein the alcohol irritation of the distilled liquor is reduced.
• the distilled liquor of the present invention is not particularly limited as long as it is produced by distillation, but it is preferably a pot still liquor. Examples include, but are not limited to, spirits, shochu, rum, brandy, gin, whiskey and the like.
• the distilled liquor is shochu, even if it is a continuous distilled shochu (Kou shochu, alcohol content: less than 36v / v%), it is a pot still shochu (Otsu shochu, alcohol content: 45v / v% or less).
• a single distilled shochu (class B shochu) is a particularly preferable embodiment.
• the raw material of shochu is not particularly limited, and for example, rice, wheat, sweet potato, brown sugar, buckwheat, chestnut, sake lees, molasses and the like can be appropriately used, but the raw material is not limited thereto. Further, if a substance other than a predetermined substance is added during distillation, it is not classified as shochu under the Liquor Tax Law, but in the present invention, even if a substance is added separately to shochu, it is regarded as shochu. In the present specification, even if a substance is added separately to the spirits, it shall be included in the spirits.
• the distilled liquor of the present invention contains 4-methyl-1-pentanol in an amount of 2 ⁇ g / L or more per 1 v / v% alcohol content of the distilled liquor.
• 4-Methyl-1-pentanol is characterized by having a nutty scent. It was surprising that 4-methyl-1-pentanol was associated with a reduction in the alcohol irritation of distilled liquor.
• the content of 4-methyl-1-pentanol in the distilled liquor is 2 ⁇ g / L or more, preferably 3 ⁇ g / L or more, more preferably 5 ⁇ g / L or more, more preferably, per 1 v / v% of the alcohol content of the distilled liquor.
• the upper limit of the content of 4-methyl-1-pentanol in the distilled liquor can be set as needed.
• the upper limit of the content of 4-methyl-1-pentanol is 10,000 ⁇ g / L or less, preferably 5000 ⁇ g / L or less, more preferably 4000 ⁇ g / L or less, per 1 v / v% of alcohol content of distilled liquor.
• 4-Methyl-1-pentanol is not particularly limited and can be measured by a known method. For example, it can be measured using the methods described herein.
• the distilled liquor of the present invention contains, in addition to or in place of 4-methyl-1-pentanol, hexyl acetate in an amount of 1 ⁇ g / L or more per 1 v / v% alcohol content of the distilled liquor.
• Hexil acetate is contained as a trace aromatic component in various fruits and the like. It was surprising that hexyl acetate was associated with a reduction in the alcohol irritation of distilled liquor.
• the amount of hexyl acetate in the distilled liquor is 1 ⁇ g / L or more, preferably 2 ⁇ g / L or more, and more preferably 3 ⁇ g / L or more, per 1 v / v% of the alcohol content of the distilled liquor.
• the upper limit of the content of hexyl acetate in the distilled liquor can be set as needed.
• the upper limit of the content of hexyl acetate is 1000 ⁇ g / L or less, preferably 500 ⁇ g / L or less, more preferably 400 ⁇ g / L or less, and more preferably 300 ⁇ g / L per 1 v / v% alcohol content of distilled liquor.
• it can be set to 250 ⁇ g / L or less, more preferably 150 ⁇ g / L or less, more preferably 100 ⁇ g / L or less, and more preferably 70 ⁇ g / L or less.
• Hexyl acetate is not particularly limited and can be measured by a known method.
• Each component of 4-methyl-1-pentanol and hexyl acetate has an effect of reducing alcohol irritation, but a more preferable effect can be obtained when both components are contained at the same time.
• the content of 4-methyl-1-pentanol is 2 to 10000 ⁇ g / L per 1 v / v% alcohol content of distilled liquor, and hexyl acetate is 1 to 1000 ⁇ g / V per 1 v / v% alcohol content of distilled liquor. It is preferably L.
• the distilled liquor of the present invention can further contain isoamyl acetate in an amount of 0.01 mg / L or more per 1 v / v% alcohol content of the distilled liquor.
• Isoamyl acetate is characterized by having a fruity scent. It was surprising that isoamyl acetate was associated with a reduction in the alcohol irritation of distilled liquor.
• the content of isoamyl acetate in the distilled liquor is 0.01 mg / L or more, preferably 0.05 mg / L or more, more preferably 0.1 mg / L or more, 0.
• the upper limit of the content of isoamyl acetate in tica liquor can be set as needed.
• the upper limit of the content of isoamyl acetate is 20 mg / L or less, preferably 15 mg / L or less, more preferably 10 mg / L or less, and more preferably 9 mg / L or less per 1 v / v% alcohol content of distilled liquor. , More preferably 8 mg / L or less, more preferably 6 mg / L or less.
• Isoamyl acetate is not particularly limited and can be measured by a known method. For example, it can be measured using the methods described herein. More preferred effects are obtained when isoamyl acetate is present in distilled liquor with at least one or more of 4-methyl-1-pentanol and hexyl acetate.
• the content of isoamyl acetate is 0.01 to 20 mg / L per 1 v / v% alcohol content of distilled liquor, and the content of 4-methyl-1-pentanol is per 1 v / v% alcohol content of distilled liquor. It is preferably 2 to 10000 ⁇ g / L.
• the content of isoamyl acetate is 0.01 to 20 mg / L per 1 v / v% alcohol content of distilled liquor, and the content of hexyl acetate is 1 to 1000 ⁇ g / L per 1 v / v% alcohol content of distilled liquor. Is preferable.
• the phenethyl alcohol content can be lowered.
• a low content of phenethyl alcohol results in an excellent dazzling liquor. While suppressing the burning odor caused by phenethyl alcohol, it is possible to give the distilled liquor a sharp and gorgeous aroma.
• the content of phenethyl alcohol in the distilled liquor is preferably 12 mg / L or less, more preferably 11 mg / L or less, more preferably 10 mg / L or less, more preferably 9 mg / L or less, per 1 v / v% of the alcohol content of the distilled liquor.
• Phenethyl alcohol is not particularly limited and can be measured by a known method. For example, it can be measured using the methods described herein.
• phenethyl alcohol When phenethyl alcohol is present in distilled liquor together with at least one of 4-methyl-1-pentanol and hexyl acetate, the lower the content, the more favorable effect is obtained.
• the content of phenethyl alcohol in distilled liquor is 0.01 to 12 mg / L per 1 v / v% of alcohol content in distilled liquor, and the content of 4-methyl-1-pentanol is 1 v / v in alcohol content of distilled liquor. It is preferably 2 to 10000 ⁇ g / L per%.
• the content of phenethyl alcohol in distilled liquor is 0.01 to 12 mg / L per 1 v / v% alcohol content of distilled liquor, and the content of hexyl acetate is 1 to 1 to 1 v / v% of alcohol content in distilled liquor. It is preferably 1000 ⁇ g / L.
• the alcohol content of the distilled liquor of the present invention is not particularly limited, but can be, for example, 1 v / v% or more, preferably 10 v / v% or more, and more preferably 25 v / v% or more.
• the upper limit of the alcohol content in the distilled liquor can be set as needed.
• the upper limit of the alcohol content of distilled liquor can be set to 99 v / v% or less, preferably 60 v / v% or less, more preferably 50 v / v% or less, and more preferably 45 v / v% or less.
• the alcohol content can be measured by a known method. For example, it can be measured using the methods described herein.
• the distilled liquor of the present invention can be obtained by adjusting the content in at least one distilled liquor selected from 4-methyl-1-pentanol and hexyl acetate to the range described above. Further, the isoamyl acetate content in the distilled liquor may be adjusted to the range described above.
• these components may be performed at any stage of the production of distilled liquor, and the method may not be used.
• these components can be adjusted in at least one step of preparing mash and distilling mash. That is, at any stage of distillation production, the content of the component to be adjusted is measured, and based on the measurement result, necessary operations (distillation, increase in the content of the component by fractionation, addition of the component, The content of the component can be adjusted within the set range by performing removal, dilution, etc.). Alternatively, if it is found that the content of the component is within the set range as a result of measuring the component, it can be understood that the step of adjusting the content of the component does not need to be performed independently.
• the shochu in the present invention can be obtained by a production method including a step of obtaining a primary mash (primary mash), a step of obtaining a secondary mash (secondary mash), and a step of distilling the secondary mash.
• the distillation step can be carried out until the alcohol content of the distillate reaches a specific value.
• the method for producing the primary mash and the secondary mash is not particularly limited as long as it is a method that is usually carried out.
• multi-stage preparation such as tertiary and quaternary preparation may be carried out, but it can be understood that the effect of the present invention is exhibited as long as the above-mentioned distillation step is performed.
• an example of producing barley shochu by two-stage preparation will be described, but those skilled in the art can produce another distilled liquor with reference to the description.
• Step to obtain primary mash Water and yeast are added to the koji and mixed, and yeast is grown under predetermined conditions until the number of yeasts required for fermentation is reached to obtain the primary mash.
• the process of obtaining the primary mash is called primary preparation.
• the raw material, the type of aspergillus, and the method of making the koji are not particularly limited.
• aspergillus Aspergillus.kawachii, Aspergillus.usami
• black aspergillus Aspergillus.awamori
• yellow aspergillus Aspergillus.oryzae
• a cereal raw material such as rice or wheat steamed by a conventional method or a cereal raw material such as crushed rice or wheat, to which liquefied enzymes such as ⁇ -amylase and glucoamylase and saccharifying enzymes are added It may be substituted.
• the selection / addition amount of the enzyme preparation is not particularly limited as long as the yeast can grow.
• Yeast is not particularly limited as long as it has alcohol fermentation ability.
• the form of use thereof is not particularly limited, and may be, for example, a liquid one enclosed in a container such as an ampoule, or dried yeast.
• Step of obtaining secondary mash To the primary mash, the raw material for mash and water are added and mixed, and fermented under predetermined conditions to produce the secondary mash. The process of obtaining secondary mash is called secondary preparation. At this time, the wheat that has been steamed is used as all or part of the raw material for hanging.
• the form of wheat that can be used in the present invention is not particularly limited. It may be raw wheat, cut to an appropriate size, or frozen and stored after harvesting. Further, it may be processed by drying, cutting, crushing or the like. The variety of wheat is not particularly limited.
• the steaming step is carried out after undergoing a normal pretreatment step such as washing the raw wheat.
• the device (steamer) used in the steaming process is not particularly limited as long as it is usually used in the steaming process of shochu, but since it is necessary to maintain the temperature for a long time, a device that can be sealed, for example, batch steaming. You can use the machine.
• the steaming step (1) is a step for pregelatinizing wheat, and in order to raise the temperature of wheat, steam is aerated in the apparatus. Then, the steaming step (2) promotes the pregelatinization of starch in wheat. Further, in the steaming step (3), steam may be added to the extent that it does not burn, but steam may be stopped. The device may be released, but it is preferably sealed in order to prevent contamination and temperature drop. In the conventional wheat for barley shochu, after the steaming step (2) is completed, the wheat is cooled by forced air blowing or the like without performing the steaming step (3) of the present invention.
• the wheat that has undergone the steaming process is cooled, crushed in a crusher, and put into the secondary mash.
• the method for crushing wheat is not particularly limited as long as it is the method used in the usual method for producing barley shochu. Examples of the crushing method used in ordinary barley shochu include a chopper type, a roll type, a hammer mill type, and a cutter type.
• the amount of wheat added to the secondary mash is not particularly limited as long as it can give the effect of the present invention.
• the weight of the hanging raw material usually added to the secondary mash in barley mash can be, for example, about 2 to 5 times the weight of the koji or cereal added to the primary mash.
• sugar-containing substance In addition to the steamed wheat, sugar-containing substances can also be added to the secondary mash.
• sugar-containing substances grains such as rice, wheat (barley, rye, wheat, crow wheat, bare wheat, etc.), buckwheat, corn, foxtail millet, millet, Japanese millet, potato, potato, kikuimo, yam, long potato, etc. Examples include potatoes such as Jinenjo, vegetables such as pumpkin, tomato, and carrot, and fruits such as dates (Natsumeyashi).
• Sugar-containing substances that require gelatinization of starch, such as cereals and potatoes, are used after performing a normal steaming process.
• the weight ratio of the wheat subjected to the steaming step of the present invention to the sugar-containing substance is not particularly limited as long as it can give the effect of the present invention, and is appropriately selected and determined according to the desired quality. can do.
• Enzyme agent In the fermentation process of the primary mash and the secondary mash, a commercially available enzyme preparation may be added for the purpose of promoting fermentation, improving the yield of alcohol, promoting the production of preferable aromas such as esters, and the like.
• Enzymatic agents usually used in the production of shochu include ⁇ -amylase, glucoamylase, cellulase, xylanase, lipase and the like.
• Distillation The fermented secondary mash is placed in a distiller and distilled to obtain shochu mash.
• the distillation method is not particularly limited as long as the effects of the present invention can be obtained. Distillation methods usually used in the production of shochu include atmospheric distillation and vacuum distillation.
• the secondary mash is distilled at atmospheric pressure to obtain raw liquor, and in general, it is possible to obtain strong, rich liquor quality raw liquor.
• vacuum distillation the inside of the distiller is depressurized to a pressure lower than the atmospheric pressure by using a vacuum pump or the like to obtain raw liquor, and generally soft and light liquor quality can be obtained. Any distillation method or operation can be carried out according to the desired quality as long as the effects of the present invention can be obtained.
• distillation is carried out until the alcohol content of the distillate reaches a specific value.
• the alcohol content of the distillate is, for example, 65v / v%, 62v / v%, 60v / v%, 58v / v%, 55v / v%, 50v / v%, 44v /. This can be done until v%, 43v / v%, 42v / v%, 41v / v%, or 40v / v%, 38v / v%, 36v / v%.
• Steps Further steps can be added to the method for producing distilled liquor as described above. Such a step is not particularly limited as long as it does not impair the effect of the present invention.
• Common practices in the production of distilled liquor include, but are 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. There is a mixture with raw sake produced under the conditions. These processes may be carried out alone or in combination.
• the present invention further provides a packaged alcoholic beverage.
• the alcoholic beverage is not particularly limited in terms of type, manufacturing method, raw material, etc., as long as the distilled liquor of the present invention is contained as a raw material alcohol.
• other alcohols for raw materials neutral spirits made from sugar honey, grain spirits made from grains, etc.
• brewed liquors soda liquors
• sparkling liquors mixed liquors (synthetic liquor, sweet fruit liquor, liqueur) Etc.)
• which may further contain one or more of the drinkable alcohols.
• the form of the container is not limited in any way, and examples thereof include a molded container containing plastic as a main component, a metal can, a laminated paper container laminated with a metal foil or a plastic film, and a glass bottle.
• the distilled liquor of the present invention may be contained in an amount of 0.01 to 100% as a volume.
• the volume is preferably 4% or more, 12% or more, 20% or more, 28% or more, 36% or more, and 50% or more.
• the component analysis can be performed by the following method. In the present invention, unless otherwise specified, each component is analyzed or measured by the following method.
• Alcohol content can be measured using a vibrating densitometer. More specifically, a sample from which carbon dioxide gas has been removed is prepared by filtering or ultrasonically treating the alcoholic beverage to be measured, and the sample is directly distilled to obtain the density of the obtained distillate at 15 ° C. Measured and converted to "Table 2 Alcohol content and density (15 ° C) and specific gravity (15/15 ° C)", which is an attached table of the National Tax Agency prescribed analysis method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007). The alcohol content is determined by converting using the "table”. The alcohol content of less than 1.0 (v / v)% can be measured by using the "B) gas chromatograph analysis method" described in the National Tax Agency prescribed analysis method 3-4 (alcohol content).
• GC-MS analysis conditions The distilled liquor as a sample is subjected to gas chromatography-mass spectrometry (GC-MS) under the following conditions.
• the analysis conditions of GC are as follows.
• GC device Agilent Technologies GC-MSD GC oven temperature conditions: 40 ° C (5 minutes) -6 ° C / min-240 ° C Mass Spectrometry (MS) Condition Quadrupole Set Value: 150 Ion source setting value: 230 Area value calculation conditions Total ion mode mass (LOW): 35 Mass (HIGH): 550 Column: DB-WAXETR 60m, inner diameter 320 ⁇ m, film thickness 0.25 ⁇ m Sample pretreatment conditions: Mix 80 ⁇ L of sample and 20 ⁇ L of internal standard substance (20 ppm alcoholic solution of decanoic acid methyl ester) in a 20 mL screw cap vial.
• Dynamic headspace conditioner Gesuteru MPS Adsorbent: TENAX Sample vaporization temperature: 80 ° C Gas supply for sample vaporization: 3000 ml Gas supply rate for sample vaporization: 100 ml / min Sample vaporization gas type: Nitrogen peak retention time: MS analysis is used to identify the components and concentrations.
• a distilled liquor with reduced alcohol irritation is provided.
• the distilled liquor can also have a sharp or gorgeous aroma.
• Example 1 Production of the product of the present invention The primary preparation was carried out as follows.
• the barley jiuqu the common shochu black koji fungus (Kawachi fungus black koji NK) used in the production of ordinary barley shochu was used, and the barley koji was made according to a conventional method. Specifically, barley was made using an automatic drum-type koji making machine for black koji for shochu, and after 42 to 48 hours, the koji was brewed to obtain barley koji. Add 6 kg of barley koji and 7.2 L of water to the fermentation tank, and add yeast (Kagoshima No. 5 for raw sake A and F, Kagoshima No.
• the secondary preparation was done as follows. To the primary mash obtained by the primary preparation, 12 kg of steamed wheat and 20 L of water were added, respectively, and the secondary fermentation was carried out at room temperature for about 9 days.
• the above-mentioned normal steamed barley was produced as follows.
• the wheat was put into a black koji automatic drum type koji making machine for shochu, and a normal steaming process was carried out. Specifically, wheat was put into a black koji automatic drum type koji making machine for shochu, soaked in water for about 60 minutes, and then drained for 60 minutes. After that, steam was continuously steamed for about 60 minutes in a black koji automatic drum type koji making machine for shochu. After that, steaming was stopped, and the outside air was forcibly blown into the steamer to cool it for about 30 minutes.
• the distillation step was carried out as follows.
• the barley mash (secondary mash) that has been secondarily prepared is distilled by a vacuum distillation method until the alcohol content of the entire distillate reaches 55 v / v% or more, and the raw liquor A, B, C, D, E is distilled.
• the same barley mash as the original liquor A was distilled under reduced pressure until the alcohol content of the entire reservoir became 43 v / v% to obtain the original liquor F.
• Raw liquor A, B, C, D, E and F were mixed and hydrated so that the ratio of raw liquor F was 50 v / v% or less to obtain barley shochu having an alcohol content of 25 v / v%. This was used as the product of the present invention in the subsequent studies.
• Example 1 Component analysis The product of the present invention produced in Example 1 was subjected to component analysis and sensory evaluation. For comparison, the existing barley shochu was also analyzed in the same manner. The existing products used in this test were 7 brands (AG) (Table 1).
• Test Example 2 In Test Example 1, the effect of the component found to be characteristic of the product of the present invention on the alcohol irritation was confirmed.
• the amount of 4-methyl-1-pentanol per 1 v / v% of alcohol in distilled liquor is 5000 ⁇ g / L or less.
• the feeling of alcohol irritation was reduced, the flavor was sharp, and the beverage was well-balanced, which was very favorable.
• the alcohol irritation of barley shochu was reduced by adding hexyl acetate to shochu B.
• the content of hexyl acetate per 1 v / v% of alcohol in barley shochu was 1.1 ⁇ g / L or more, a clear effect was obtained.
• the content of hexyl acetate per 1 v / v% of alcohol exceeds 500 ⁇ g / L, a gorgeous scent peculiar to hexyl acetate is felt and the original flavor balance may be impaired.
• the hexyl acetate content per 1 v / v% of alcohol is preferably 500 ⁇ g / L or less. In particular, from level 15 to level 19, the feeling of alcohol irritation was reduced, the flavor was sharp, and the beverage was well-balanced, which was very favorable.
• the addition of hexyl acetate to the spirits reduced the alcohol irritation of the spirits.
• the content of hexyl acetate per 1 v / v% alcohol of spirits was 1.0 ⁇ g / L or more, a clear effect was obtained.
• the content of hexyl acetate per 1 v / v% of alcohol exceeds 500 ⁇ g / L, the gorgeous scent peculiar to hexyl acetate is remarkably felt, and the original flavor balance may be impaired.
• the hexyl acetate content per 1 v / v% of alcohol is preferably 500 ⁇ g / L or less.

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• 2019
  • 2019-11-18 JP JP2019208119A patent/JP7387401B2/ja active Active
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