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US20100178409A1 - Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same - Google Patents

Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same Download PDF

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Publication number
US20100178409A1
US20100178409A1 US12/663,947 US66394708A US2010178409A1 US 20100178409 A1 US20100178409 A1 US 20100178409A1 US 66394708 A US66394708 A US 66394708A US 2010178409 A1 US2010178409 A1 US 2010178409A1
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Prior art keywords
shiso
distillation
crispa
spirit
perilla frutescens
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US12/663,947
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English (en)
Inventor
Takanori Kashima
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Suntory Holdings Ltd
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Suntory Holdings Ltd
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Publication of US20100178409A1 publication Critical patent/US20100178409A1/en
Abandoned legal-status Critical Current

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    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • 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
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients

Definitions

  • the present invention relates to an enhancement and improvement of the flavor of distilled liquors and spirits that use shiso ( Perilla frutescens var. crispa ) as an ingredient. More particularly, the present invention relates to processes for producing distilled liquors and spirits with an enhanced and improved flavor that use shiso. The present invention further relates to alcoholic beverages that comprise the above-mentioned distilled liquors or spirits as well as water and/or other kinds of liquor or spirit.
  • shiso Perilla frutescens var. crispa
  • Lamiaceae family consist of about 180 genera which in turn consist of about 3500 species and they are distributed in almost all areas of the world. Many of them contain essential oil components and give off fragrance and since ancient times, they have been used as valued plants in various parts of the world.
  • plants of the Lamiaceae family are known as medicinal or perfume plants. Included among the plants of the Lamiaceae family are not only various species in the genus Mentha such as Japanese mint which contains menthol, Mentha piperita from which to make peppermint, and midori hakka which contains spearmint oil, but also lavender which is famous as perfume, rosemary from which to make rosemary oil, as well as edible flavors exemplified by sage, marjoram, savory, and thyme.
  • Shiso has also been used as medicine in China.
  • leaves of Perilla frutescens var. crispa f. purpurea (red shiso) are typically called “soyoh” or “shisoyoh” and are formulated in hanghe-kohboku-toh or kohso-san.
  • Mature fruits of red shiso are called “soshi” and used in the treatment of cough, asthma, constipation, etc.
  • Shiso Perilla frutescens var. crispa
  • Shiso is not only used as medicament in the applications of traditional Chinese medicine; having a distinctive fragrance that can be recognized from the whole plant body and presenting bright colors that can be used in pigmentation, shiso also finds use in wider applications, e.g., as condiments, eaten fresh, or as pickles.
  • young buds of shiso called murame if it is red shiso and aome if it is green shiso, or Perilla frutescens var. crispa f.
  • shiso viridis are used as garnishing to be served with sashimi or as condiments; catkins of shiso (hojiso) are used as garnishing to be served with sashimi or eaten as tempura; leaves of green shiso (ohba) are used as condiments or as garnishing to be served with tempura or sashimi; leaves of red shiso are used for pigmentation of umeboshi (pickled plum) and other pickles. They are also frequently served in everyday meals as shiso furikake (ready-made, shiso-flavored toppings to go with white rice).
  • Non-Patent Documents 1 and 2 the refreshing scent and bright colors of shiso have long been relished by Japanese people and it may well be said that shiso is one of the most common and popular ingredients in food.
  • the fragrance of shiso which is familiar to Japanese people originates from perillaldehyde, a kind of terpenes in its stem and leaves, and is said to account for 55% of the essential oils in shiso.
  • Patent Document 1 Official Gazette of JP 2005-143503 A
  • Non-Patent Document 1 HEIBONSHA′S WORLD ENCYCLOWEDIA
  • Non-Patent Document 2 TBS Britannica's Encyclopaedia Britannica
  • An object of the present invention is to provide distilled liquors or spirits of good quality having the fresh and natural fragrance of shiso.
  • Another object of the present invention is to provide processes for producing such distilled liquors or spirits.
  • the present inventor made an intensive study with a view to solving the aforementioned problem and, as a result, he found that by adding not only perillaldehyde, the principal fragrance component of shiso, but also another specific aroma component selected from among limonene, cineol, linalool, benzaldehyde, ⁇ -pinene, and ⁇ -pinene, the aroma of distilled liquors or spirits that used shiso as an ingredient was markedly improved, whereupon the distilled liquor or spirit acquired the fresh and natural fragrance of shiso.
  • the present inventor also set the amounts of the aroma components that should be contained in the distilled liquor or spirit in order to realize the above-mentioned quality. Further, the present inventor also found that the above-mentioned aroma components could be added to distilled liquors or spirits through appropriate temperature management of the distillation feed during distillation.
  • the present invention provides the distilled liquors or spirits described below, as well as production methods for realizing them, and alcoholic beverages that contain the resulting distilled liquors or spirits.
  • a distilled liquor or spirit that is produced using Perilla frutescens var. crispa which contains the following aroma components (A) and (B):
  • the temperature of the alcohol-containing distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of Perilla frutescens var. crispa charged together with the distillation feed can be recovered in a balanced way to produce a distilled liquor or spirit having the fresh and natural fragrance of Perilla frutescens var. crispa .
  • the distilled liquor or spirit thus obtained may be blended with other liquors or spirits to produce novel alcoholic beverages having the fresh and natural fragrance of Perilla frutescens var. crispa.
  • distilled liquors or spirits refers to those liquors or spirits that are obtained by distilling an alcohol-containing distillation feed.
  • distilled liquors or spirits are those liquors or spirits that are made by a process involving at least one distillation step.
  • the distillation vessel to be used is preferably a pot still. Examples of the distilled liquors or spirits include Shochu, whiskey, vodka, gin, brandy, rum, tequila, etc. Other kinds of distilled liquors or spirits are course be encompassed.
  • the alcohol-containing distillation feed to be used in the present invention refers to what contains alcohol and can be subjected to distillation to yield distilled liquors and spirits; whatever can be used as a feed for the production of liquors and spirits may be employed.
  • moromi i.e., the product of alcoholic fermentation of a saccharide-containing material with a yeast
  • moromi i.e., the product of alcoholic fermentation of a saccharide-containing material with a yeast
  • Exemplary saccharide-containing materials include grains such as rice and mugi (e.g., barley, rye, wheat, oat, and naked barley), soba (buckwheat), corn, awa (foxtail millet), kibi (millet), and hie (Japanese millet); potatoes such as sweet potato, white potato, satoimo, kikuimo, yamanoimo, nagaimo, and jinenjyo; vegetables such as pumpkin, tomato, and carrot; fruits such as grape, apple, and date (date palm); and molasses.
  • saccharide-free plant materials such as grass roots and barks may be soaked in aqueous alcoholic solutions and used as a liquid distillation feed.
  • distillation is performed using shiso, or Perilla frutescens var. crispa , together with the alcohol-containing distillation feed.
  • the Perilla frutescens var. crispa that can be used in the present invention may be either Perilla frutescens var. crispa f. purpurea or Perilla frutescens var. crispa f. viridis or both. When both types are used, their weight ratio is not particularly limited and may be chosen as appropriate for the required product quality. It should be noted here that Perilla frutescens var. crispa f. viridis may include what is called ohba in Japan.
  • the Perilla frutescens var. crispa to be used in the present invention together with the distillation feed may be either fresh leaves or stem or both, which may be used either as such or after being cut to suitable sizes; alternatively, they may be processed before distillation.
  • the processing may be exemplified by drying, shearing, grinding or enzymatic treatment of the leaves or stem of fresh Perilla frutescens var. crispa .
  • the enzymatic treatment refers to a treatment for collapsing plant tissues by means of an enzyme.
  • the enzyme to be used in the enzymatic treatment is not particularly limited as long as it can collapse plant tissues; for example, cellulase, hemicellulase, xylanase, pectinase, protopectinase and the like may be employed; the processing conditions may be such that they are optimal for the individual enzymes used or they may be determined as appropriate for the required product quality.
  • the Perilla frutescens var. crispa to be used in the present invention together with the distillation feed may be in the form of a liquid extract as obtained by extracting fresh or processed Perilla frutescens var. crispa with water or an aqueous solution (e.g., aqueous alcoholic solution).
  • the amount of Perilla frutescens var. crispa to be used may be of any value that imparts the intended aroma to the distilled liquor or spirit of the present invention.
  • the appropriate amount of shiso ( Perilla frutescens var. crispa ) to be used varies with the desired product quality and the type of the distilled liquor or spirit to be produced. Shiso has an extremely great latitude for the amount to be used and the appropriate amount can be determined from such a viewpoint as practically feasible production efficiency.
  • shiso in the case of producing Shochu, it may be used as fresh leaves or stem in 10 to 80 parts by weight, preferably 15 to 50 parts by weight, per 100 parts by weight of the alcohol in the distillation feed just before the start of distillation; in the case of producing distilled liquors or spirits other than Shochu, shiso may be used as fresh leaves or stem in at least 4 parts by weight per 100 parts by weight of the alcohol in the distillation feed just before the start of distillation.
  • the weight of the fresh leaves or stem of shiso refers to the weight of the fresh leaves or stem of shiso at the point in time when it has been added.
  • the timing on which shiso is added to the distillation feed in the process of production is not limited as long as it is added before the start of distillation.
  • shiso may be added to the yet to be fermented saccharide-containing material and then subjected to fermentation, or alternatively, shiso may be added to the distillation feed just before the start of distillation.
  • a koji-containing material obtained by fermentation with yeast may be mixed with a secondary feed to make so-called secondary moromi, to which shiso is then added. (koji: a kind of yeast prepared from rice, grain or sweet potate)
  • Shochu as herein referred to complies with the definition of “Pot stilled Shochu” stated in the Japanese Liquor Tax Act, Section 3, Subsection 10.
  • Shochu makes a class of distilled liquors or spirits that have an alcohol content of no more than 45% and which are not classified as whiskey, brandy, vodka, rum, gin or the like.
  • the starting material from which to make Shochu in the present invention is not particularly limited as long as it is of a conventional type but it is preferred to use those that match the fresh and natural fragrance of shiso. It is particularly preferred to use rice since its rich, soft scent matches the refreshing fragrance of shiso.
  • the amount of koji to be used in the present invention is not particularly limited as long as it is within a range that will not prevent the present invention from exhibiting its intended effect.
  • the distillation conditions are determined in such a way that the distilled liquor or spirit that is obtained contains the following aroma components (A) and (B):
  • the distilled liquor or spirit contains component (A) and if the total content of components in group (B) is at least 4.0 mg in terms of pure alcohol per liter of it, it can be provided with the fresh and natural fragrance of shiso.
  • the total content of components in group (B), as calculated for pure alcohol is preferably at least 10 mg, more preferably at least 20 mg, and even more preferably at least 35 mg from the viewpoint of assuring more enhanced freshness.
  • the content of component (A), as calculated for pure alcohol is preferably at least 2.5 mg, more preferably at least 5.0 mg, even more preferably at least 7.5 mg, and most preferably at least 15 mg from the viewpoint of further intensifying the fragrance of shiso.
  • component (A) is present in an amount of at least 2.5 mg and if the total sum of the weights of components in group (B) which is at least 4.0 mg, the fragrance and freshness of shiso are sensed in a balanced way to provide a preferred result.
  • the content of component (A) and the total sum of components (B) are preferably at least 5.0 mg and 10 mg, respectively, and more preferably at least 15 mg and 20 mg, respectively, since this enables the fresh and natural fragrance of shiso to be sensed intensely.
  • the somewhat oily grass-like smell of perillaldehyde as component (A) is masked to improve the aroma of distilled liquor or spirits, which is a preferred result.
  • the ratio of the total sum of the weights of components in group (B) to the weight of component (A) present (in terms of pure alcohol) is equal to or greater than 0.9 (i.e., ((B)/(A) is equal to or greater than 0.9)
  • the aroma of distilled liquors or spirits is greatly improved, which is also a preferred result.
  • Distilled liquors or spirits having these contents of aroma components can be obtained by the appropriate temperature management of the distillation feed during distillation.
  • the applicable temperature conditions are as follows.
  • distillation conditions that the distillation feed charged into the distillation vessel satisfies 50° C. ⁇ (C) ⁇ 78° C. and 55° C. ⁇ (D) ⁇ 90° C., where
  • the distillation temperature if the distillation temperature is below the specified lower limit, it is difficult to ensure that the aroma of shiso is fully developed.
  • the distillation temperature if the distillation temperature is higher than the specified upper limit, an odor develops that smells like something that has boiled down and is burning or an oily aroma develops, only to yield a distilled liquor or spirit that lacks a fresh, shiso-like fragrance.
  • the above-indicated temperature conditions more preferably satisfy 50° C. ⁇ (C) ⁇ 72° C. and 58° C. ⁇ (D) ⁇ 82° C. since the fresh and natural fragrance of shiso is intensified. Even more preferably, 60° C. ⁇ (C) ⁇ 72° C. and 70° C. ⁇ (D) ⁇ 82° C.
  • difference between (D) and (C) is preferably 10° C. or more since a more intense fragrance develops.
  • the distillation feed that has lapsed for a specified period of time after the addition of shiso is preferably supplied with heat to establish the temperature conditions set forth above.
  • any method may be employed to establish the temperature conditions (C) and (D) set forth above.
  • the degree of vacuum is varied depending upon the percentage of alcohol in the distillation feed which is to be subjected to distillation and at the thus specified degree of vacuum, the distillation feed is heated to perform distillation, whereby the temperature conditions (C) and (D) set forth above are established.
  • Temperature control by this management of vacuum conditions is preferred since it is the simplest way and involves no need for equipment with new facilities and revamping, which is advantageous from the viewpoint of production cost in the absence of the need for capital investment.
  • Any method may be employed to supply the heat source for distillation but indirect heating is preferred since it is free from the development of any malodor such as one that smells like a burning object.
  • distillation can be brought to an end at a moromi temperature of about 63-64° C.
  • distillation can be performed at higher temperatures than in the ordinary reduced pressure distillation.
  • the fresh and natural fragrance of shiso can be developed. It should, however, be stressed that management of the degree of vacuum is just one way to manage the temperature of moromi.
  • the distilled liquors or spirits to be obtained in the present invention may be blended with water and/or other liquors or spirits to make alcoholic beverages. If desired, saccharides, acidulants, flavors, etc. may be added.
  • the other liquors or spirits that may be blended with the distilled liquors or spirits in the present invention are not limited at all in terms of type and the amount in which they can be incorporated, on the condition that they will not be deleterious to the intended effects of the present invention; preferred examples are those liquors or spirits which do not have too strong individuality but have a soft flavor, as illustrated by Shochu made from molasses or corn by the continuous distillation process, alcohol as a starting material, vodka, aquavit, or wheat-, barley- or rice-based Shochu that does not have too strong individuality.
  • the alcoholic beverages that comprise the distilled liquors or spirits of the present invention as blended with water or other liquors or spirits may contain the aforementioned aroma component (B), namely, one or more aroma components selected from the group consisting of limonene, cineol, linalool, benzaldehyde, ⁇ -pinene, and ⁇ -pinene, in an amount of at least 2.5 mg (as the total of components in group (B)) in terms of pure alcohol per liter of the alcoholic beverage as packed in a container, and this is preferred since the resulting beverages allow the consumer to sense the distinct feature of fresh shiso.
  • the aforementioned aroma component (B) namely, one or more aroma components selected from the group consisting of limonene, cineol, linalool, benzaldehyde, ⁇ -pinene, and ⁇ -pinene
  • the sum of the weights of components in group (B) is at least 4.0 mg in terms of pure alcohol per liter of the alcoholic beverage as packed in a container since the fragrance of fresh shiso is intensified. Even more preferably, the sum of the weights of components in group (B) is at least 5.4 mg since the fragrance of shiso is further intensified.
  • the distilled liquors or spirits obtained in the present invention have a fresh and refreshing fragrance, so fruits may be soaked in them and used as a starting material from which to make fruit wine.
  • the types of fruit that can be soaked in the distilled liquors or spirits of the present invention are not particularly limited and preferred examples include: pome fruits (e.g.
  • Fruit juice may also be incorporated in the alcoholic beverages of the present invention.
  • the applicable fruit juice may be of either a straight type that is obtained by simply crushing and pressing fruit itself or of a concentrated type that is obtained by concentrating the straight juice.
  • the concentrated fruit juice is used, the turbidity components or sparingly soluble components that originate from the fruit may be insolubilized, causing problems such as precipitation or thickening; to prevent them, it is preferred to use fruit juice that has been clarified totally (clear juice) or partially (half-clear juice).
  • Various clarification methods are known, such as precision filtration, enzymatic treatment, and ultrafiltration, and any of these methods may be employed for clarification purposes.
  • Concentrated fruit juice may, depending on the case, have its sugar content adjusted with saccharides, honeybee or the like; alternatively, its acidity may be adjusted.
  • turbid juice may also be used, as exemplified by whole fruit juice that is obtained by crushing the whole fruit including the rind and then selectively removing particularly coarse and rigid solids such as seeds, or fruit pure obtained by straining the fruit, or juice obtained by crushing or extracting the flesh of dry fruit.
  • the fruit juice to be contained in the alcoholic beverages of the present invention is not particularly limited in terms of its type and amount as long as they are within the ranges that are normally used. Only one type of fruit juice may be used independently or, alternatively, two or more types may be used in combination.
  • the amount of the fruit juice that can be incorporated in the alcoholic beverages of the present invention is not particularly limited as long as it is within a range that is not deleterious to the intended effects of the present invention.
  • the alcoholic beverages of the present invention are preferably packed in containers.
  • the type of container in which the alcoholic beverages are to be served is not limited at all and conventional types may be used, as exemplified by plastics-based molded containers, metal cans, laminated paper containers in which the paper is laminated with metal foil or plastic film, and glass bottles.
  • the dry koji rice (white) and the pregelatinized rice were each purchased from IIDA TRADING CO., LTD.
  • the yeast was Kyokai No. 2 (purchased from the Brewing Society of Japan). Kyokai No. 2 was reconstituted with water as prescribed and added such that the number of viable cells in primary moromi would be ca. 5 ⁇ 10 5 /mL.
  • the primary moromi was fermented in a thermostatic chamber (28° C.) for six days and the secondary moromi was fermented in the same thermostatic chamber for 12-13 days.
  • the thus generated moromi for shiso-flavored Shochu had a volume of 18.66 L with an alcohol content of 17.1%.
  • a 5-L capacity stainless steel pot still was charged with 3200 mL of the moromi and reduced pressure distillation was performed (only the sample distilled at 120 mmHg was charged in an amount of 2460 mL). Heating was performed in a thermostatic water tank. The degree of vacuum was adjusted at six levels, 60, 80, 100, 120, 150, and 200 mmHg. The distillation was ended at the point in time when the unprocessed shiso-flavored Shochu to be obtained was estimated to have an alcohol content of ca. 40-45%. The temperature of the moromi was measured both at the time when the first fraction distilled out and at the time when the distillation ended; the volume of the unprocessed shiso-flavored Shochu and its alcohol content were also measured.
  • the temperature in the oven was first held at 45° C. for one minute, then raised to 230° C. at a rate of 5° C. per minute, and held at that temperature for five minutes.
  • the inlet temperature and the split ratio were adjusted at 250° C. and 15:1, respectively.
  • the column was Ultra2 5% Phenyl Methyl Siloxane (product of Agilent; i.d. 0.32 mm; column length, 50 m), and helium was allowed to flow as a carrier gas at a rate of 3.2 mL/min.
  • FID hydrogen flame ionization detector
  • detection was conducted at 260° C.
  • Each of the amounts of the aroma components (mg/L) as obtained by the analysis was divided by the alcohol content of the unprocessed Shochu and expressed as the amount of that component per 100% alcohol (referred to as the value in terms of pure alcohol (mg/L)).
  • a 5-L capacity stainless steel pot still was charged with 3000 mL of the moromi and reduced pressure distillation was performed. Heating was performed with a mantle heater. The degree of vacuum was adjusted at five levels, 150, 200, 250, 300 and 350 mmHg. The distillation was ended at the point in time when the unprocessed shiso-flavored Shochu to be obtained was estimated to have an alcohol content of ca. 40-45%. The temperature of the moromi was measured both at the time when the first fraction distilled out and at the time when the distillation ended; the volume of the unprocessed shiso-flavored Shochu and its alcohol content were measured as in Example 1.
  • the five samples of unprocessed shiso-flavored Shochu that were produced by distillation at different degrees of vacuum as described above were thinned with pure water to an alcohol content of 20% and then subjected to sensory evaluation by a panel of six experienced judges.
  • the three competitors' samples P, Q and R were also subjected to sensory evaluation.
  • the results of the two sensory evaluations, the degrees of vacuum employed to prepare sample Nos. 7 to 11 by distillation, the amount charged (i.e., the amounts in which they were charged into the distillation vessel), the temperatures of moromi, the volumes of the unprocessed samples as obtained by distillation, their alcohol contents, the amount of component (A), the amounts of components in class (B), and the values of (B)/(A) are shown in Table 6.
  • the “start” column associated with the temperature of moromi indicates the temperature of moromi at the time when the first fraction of distillate started to distill off whereas the “end” column indicates the temperature of moromi at the time when distillation ended.
  • sample No. 7 that was obtained by distillation at 150 mmHg
  • the fresh and natural fragrance of shiso was sensed more intensely from sample No. 8 that was obtained by distillation at 200 mmHg.
  • the fresh and natural fragrance of shiso was sensed intensely enough in sample Nos. 9 to 11 that were obtained by distillation at 250, 300 and 350 mmHg, giving the impression that the intensity of their scent was almost comparable to that of sample No. 8 that was obtained by distillation at 200 mmHg.
  • the sample Nos. 7 to 11 had a light and refreshing scent, giving the impression that the somewhat oily, grass-like scent of perillaldehyde was masked.
  • the dry koji rice (white) and the pregelatinized rice were each purchased from IIDA TRADING CO., LTD.
  • the yeast was Kyokai No. 2 (purchased from the Brewing Society of Japan). Kyokai No. 2 was reconstituted with water as prescribed and added such that the number of viable cells in primary moromi would be ca. 5 ⁇ 10 5 /mL.
  • the primary moromi was fermented at ca. 21-23° C. for two days and the secondary moromi was fermented for nine days (the temperature of moromi: ca. 21-23° C.).
  • the thus generated moromi for shiso-flavored Shochu had a volume of 4.9 L with an alcohol content of 16.0%.
  • a 5-L capacity stainless steel pot still was charged with 4900 mL of the moromi and reduced pressure distillation was performed. Heating was performed with a mantle heater. The degree of vacuum was adjusted at 180 mmHg. The distillation was ended at the point in time when the unprocessed shiso-flavored Shochu to be obtained was estimated to have an alcohol content of ca. 40-45%. The resulting unprocessed shiso-flavored Shochu had a volume of 1760 mL with an alcohol content of 42.6%.
  • sample No. 12 The thus obtained unprocessed shiso-flavored Shochu (sample No. 12) was blended with other liquor or spirit, then thinned with pure water to adjust the alcohol content to 20%, yielding alcoholic beverage sample Nos. 13 to 24, which were each subjected to a sensory evaluation.
  • Sample Nos. 13 to 18 were prepared by blending with the alcohol made from molasses through continuous distillation, such that the content of the unprocessed shiso-flavored Shochu in the alcoholic beverage would be 10, 15, 20, 30, 40 and 50%, respectively, in terms of pure alcohol content. Samples Nos.
  • 19 to 24 were prepared by blending with a commercial product of authentic barley Shochu, such that the content of the unprocessed shiso-flavored Shochu in the alcoholic beverage would be 10, 15, 20, 30, 40 and 50%, respectively, in terms of pure alcohol content.
  • the pure alcohol content describes the volume of alcohol originating from a specific unprocessed liquor or spirit, relative to the total volume of alcohol contained in the alcoholic beverage of interest.
  • the alcohol made from molasses through continuous distillation barely contains aroma components and presents no taste, no smell.
  • a sensory evaluation was performed by a panel of five experienced judges.
  • the criteria for rating were as follows.
  • Score 4 The fresh and natural fragrance of shiso is sensed intensely.
  • Score 3 The fresh and natural fragrance of shiso is sensed.
  • Score 2 The fragrance of shiso is recognized.
  • the scores the panelists gave were averaged by five and a sample with an average score of three was rated to have the fresh and natural flavor of shiso that was the characteristic feature of the present invention.
  • Table 9 shows the results with the alcoholic beverage samples that were prepared by blending the unprocessed shiso-flavored Shochu with the alcohol made from molasses through continuous distillation and Table 10 shows the results with the alcoholic beverage samples that were prepared by blending the unprocessed shiso-flavored Shochu with a commercial product of authentic barley Shochu; the items of interest were the pure alcohol content, the rating of sensory evaluation, the comments of the experienced judges, the amount of the aroma component (A), the total amount of aroma components (B), and their ratio (B)/(A).
  • the alcohol beverage that was diluted the unprocessed shiso-flavored Shochu with the liquor or spirit of intense smell allowed the fresh character of shiso to be recognized lightly when it contained about 2.5 mg/L of components in class (B).
  • the fresh fragrance of shiso developed distinctly.
  • the fresh fragrance of shiso was more intense when the content of components in class (B) was greater than 5.4 mg/L.
  • Unprocessed shiso-flavored Shochu was produced from barley as in Example 1, except that the dry koji rice and the pregelatinized rice were replaced by dry koji barley and steamed barley, respectively.
  • the steamed barley was such that a grade of barley suitable for making Shochu was steamed to give a post-steaming water content of ca. 35-40% by weight.
  • the dry koji barley (white) and the grade of barley suitable for making Shochu were each purchased from IIDA TRADING CO., LTD.
  • the yeast was Kyokai No. 2 (purchased from the Brewing Society of Japan). Kyokai No. 2 was reconstituted with water as prescribed and added such that the number of viable cells in primary moromi would be ca. 5 ⁇ 10 5 /mL.
  • Commercially available green shiso (ohba) was used. It was well washed with water, cut into eight pieces, and charged into secondary moromi.
  • the primary moromi was fermented in a thermostatic chamber (28° C.) for seven days and the secondary moromi was fermented in the same thermostatic chamber for 11 days.
  • the thus generated moromi (barley) for shiso-flavored Shochu had a volume of 12.14 L with an alcohol content of 17.2%.
  • a 5-L capacity stainless steel pot still was charged with 3000 mL of the moromi and reduced pressure distillation was performed. Heating was performed in a thermostatic water tank. The degree of vacuum was adjusted at two levels of 150 and 200 mmHg. The distillation was ended at the point in time when the unprocessed shiso-flavored Shochu (barley) to be obtained was estimated to have an alcohol content of ca. 40-45%. The temperature of the moromi was measured both at the time when the first fraction distilled out and at the time when the distillation ended; the volume of the unprocessed shiso-flavored Shochu (barley) and its alcohol content were also measured.
  • the two samples of unprocessed shiso-flavored Shochu (barley) that were produced by distillation at different degrees of vacuum as described above were thinned with pure water to an alcohol content of 20% and then subjected to sensory evaluation by a panel of six experienced judges.
  • the result of the sensory evaluation, the degrees of vacuum employed to prepare sample Nos. 25 and 26 by distillation, the amount charged (i.e., the amounts in which they were charged into the distillation vessel), the temperatures of moromi, the volumes of the unprocessed samples as obtained by distillation, and their alcohol contents are shown in Table 11.
  • the “start” column associated with the temperature of moromi indicates the temperature of moromi at the time when the first fraction of distillate started to distill off whereas the “end” column indicates the temperature of moromi at the time when distillation ended.
  • the present invention was shown to exhibit its intended effect even when Shochu was made from barley.
  • the unprocessed shiso-flavored Shochu made from barley was given the immaturity and stimulating effect that were peculiar to the barley Shochu; it was also pointed out that in order to obtain the “fresh and natural fragrance of shiso” which was characteristic of the present invention, the full and soft quality which was peculiar to liquors and spirits made from rice was more preferred to the quality of those made from barley.

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US20220287339A1 (en) * 2019-09-27 2022-09-15 Cj Cheiljedang Corporation Raw-material concentrate with enhanced flavor and preparation method therefor
CN111548882A (zh) * 2020-06-18 2020-08-18 劲牌有限公司 一种风味养生威士忌及其制备方法

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US9447370B2 (en) 2016-09-20
WO2008153118A1 (ja) 2008-12-18
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US20120225183A1 (en) 2012-09-06
KR101471693B1 (ko) 2014-12-10

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