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WO2018147154A1 - Procédé de fabrication de spiritueux comprenant un composant zanthoxylum piperitum - Google Patents

Procédé de fabrication de spiritueux comprenant un composant zanthoxylum piperitum Download PDF

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Publication number
WO2018147154A1
WO2018147154A1 PCT/JP2018/003342 JP2018003342W WO2018147154A1 WO 2018147154 A1 WO2018147154 A1 WO 2018147154A1 JP 2018003342 W JP2018003342 W JP 2018003342W WO 2018147154 A1 WO2018147154 A1 WO 2018147154A1
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Prior art keywords
yam
less
alcohol
absorbance
distilled liquor
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English (en)
Japanese (ja)
Inventor
善久 田中
たまみ 鈴木
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Asahi Breweries Ltd
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Asahi Breweries Ltd
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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

Definitions

  • the present invention relates to a method for producing distilled liquor comprising a significant amount of yam ingredients, in particular, aroma ingredients and flavor ingredients peculiar to yam.
  • Distilled liquor is a kind of alcoholic beverage and is obtained by distilling brewed liquor.
  • Distilled liquor is obtained by distilling the brewed liquor as it is, increasing the alcohol content, or maintaining the fragrance or flavor component inherent to the brewed liquor, or adding herbs, medicinal herbs or fruits in the distillation process And those containing these fragrance components or flavor components (for example, gin, flavor vodka, shochu, soju, white sake, etc.).
  • Patent Document 1 Japanese Patent Application Laid-Open No. 2002-125653 proposes a method for producing distilled liquor, which comprises immersing fruit and / or vegetables in alcohol and performing distillation under reduced pressure. It is said that a distilled liquor obtained by immersing fruits and vegetables in high alcohol can be obtained as a substitute for a perfume ingredient.
  • Patent Document 2 Japanese Patent Laid-Open No. 2009-213410 proposes a grinding process for grinding a condiment, and a seasoning ground in the previous process are brought into contact with an alcohol-containing solution having an alcohol concentration of 10 to 75 v / v%.
  • a method for producing culinary alcoholic beverages has been proposed, which includes an extraction step of preparing a condiment extract and a distillation step of distilling the condiment extract prepared in the previous step.
  • Patent Document 2 it is said that cooking liquors that can mask unpleasant odors of livestock meat or seafood are obtained.
  • the yam has a green feeling, pungent taste, and color taste, and is often used as a spice in Southeast Asia. It is well known that Japanese yam has a difference in flavor and flavor depending on the variety, production area, yam site and its treatment. For example, in Non-Patent Document 1 (Journal of Japan Society for Food Science and Technology Vol. 49 (2002) No. 5 P 320-326), Japanese domestic (4 kinds) It shows experimentally and academically that there is a difference in the type and amount of aroma components in yam depending on the difference between mature and immature.
  • Non-Patent Document 1 only discloses the results of measuring the aroma components generated from the crushed sample by GC-MS by the headspace method, and when using yam as a raw material for distilled liquor, There is no description of the aroma components and concentrations that migrate into it, and there is no disclosure of any industrial production method of distilled liquor using yam as a raw material.
  • distilled liquor generally contains a high concentration of alcohol (content of more than about 20% to less than about 100%), so that some people prefer high alcohol feeling and alcohol stimulation. That is true.
  • alcohol content of more than about 20% to less than about 100%
  • distilled liquor contains high-concentration ethanol, so it can give a variety of flavors and flavors, so it is anxious for alcoholic beverages to be able to enjoy the new flavors and flavors of distilled spirits. It is also true that there are potential consumers. In order to meet these potential needs, shochu and gin have been developed as distilled spirits using yam as a raw material.
  • the present inventors have recently been able to obtain distilled liquor by immersing the yam in edible alcohol, focusing on the specific flavor component and flavor component (green feeling and thickness) of the yam, and from the blue region.
  • the immersion liquor that exhibits the hue of the yellow-green region, particularly the (light) green region, as a raw material liquor, it is possible to obtain a distilled liquor containing flavor components and flavor components peculiar to yam.
  • a method for producing distilled liquor containing a yam component (S1) Prepare yam and edible alcohol, For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%, Absorbance (420 nm) is 0.14 or more and 0.50 or less, Absorbance (460 nm) is 0.06 or more and 0.20 or less, Absorbance (485 nm) is 0.04 or more and 0.14 or less, Absorbance (495 nm) is 0.025 or more and 0.130 or less, Absorbance (530 nm) is 0.015 or more and 0.080 or less, Absorbance (570 nm) is 0.010 or more and 0.050 or less, or Absorbance (590 nm) is 0.010 or more and 0.040 or less, (S2) Dipping the yam in the edible alcohol to obtain an immersion liquid, (S3) The above-mentioned immersion liquid is subjected to atmospheric distillation or
  • a method for producing a distilled liquor containing a yam component (S1) Prepare yam and edible alcohol, For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%, L * value is 94 or more and 98 or less, a * value is 0 or less, and b * value is 7 or more and 24 or less, (S2) Dipping the yam in the edible alcohol to obtain an immersion liquid, (S3) The above-mentioned immersion liquid is subjected to atmospheric distillation or vacuum distillation, and (S4) a production method comprising obtaining distilled liquor containing a yam component can be proposed.
  • a method for producing distilled liquor containing a yam component (S1) Prepare yam and edible alcohol, For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%, Absorbance (420 nm) is 0.14 or more and 0.50 or less, Absorbance (460 nm) is 0.06 or more and 0.20 or less, Absorbance (485 nm) is 0.04 or more and 0.14 or less, Absorbance (495 nm) is 0.025 or more and 0.130 or less, Absorbance (530 nm) is 0.015 or more and 0.080 or less, Absorbance (570 nm) is 0.010 or more and 0.050 or less, or Absorbance (590 nm) is 0.010 or more and 0.040 or less, (S2) Dipping the yam in the edible alcohol to obtain an immersion liquid, (S3) A method of manufacturing,
  • [2] A method for producing distilled liquor containing yam ingredients, (S1) Prepare yam and edible alcohol, For the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%, L * value is 94 or more and 98 or less, a * value is 0 or less, and b * value is 7 or more and 24 or less, (S2) Dipping the yam in the edible alcohol to obtain an immersion liquid, (S3) A method of manufacturing, comprising subjecting the immersion liquid to atmospheric distillation or vacuum distillation, and (S4) obtaining distilled liquor containing a yam component.
  • the citronellal content is 1 ppm or more in terms of pure alcohol
  • the content of ⁇ -ferrandrene is 20 ppm or more in terms of pure alcohol
  • the content of myrcene is 30 ppm or more in terms of pure alcohol, or
  • a production method capable of obtaining a distilled liquor containing a specific aroma component and flavor component of yam at a high content, and in a higher dimension, a yam aroma and flavor (green feeling and thickness).
  • a distilled liquor containing a yam component can be provided.
  • (S1) when preparing yam when immersed in edible alcohol of a specific frequency under a certain condition, it exhibits a color from a blue region to a yellowish green region, that is, a specific absorbance or a specific
  • yam that exhibits L * a * b * value of the raw material
  • a distilled liquor that contains significant amounts of natural aroma components and flavor components of yam (especially from Japan) and can retain these for a long time is provided.
  • new alcoholic beverage users can be found, and can be provided as new base spirits.
  • the “absorbance” is expressed as a dimensionless quantity indicating how much the intensity decreases when light passes through a sample object in the spectroscopic method.
  • a 0 indicates the transmitted light intensity of the empty cell in which the sample is placed
  • I indicates the transmitted light intensity of the cell in which the sample is placed.
  • a spectrophotometer including a light source exhibiting the wavelength of light to be measured and a detector to be measured is used.
  • L * a * b * value The L * a * b * value was standardized by the International Commission on Illumination (CIE) in 1976, and adopted in JIS Z8781-4: 2013 in Japan.
  • CIE International Commission on Illumination
  • L * a * b * color system lightness is represented by L *
  • chromaticity indicating hue and saturation is represented by a * and b * .
  • the measurement method and the display method are performed in accordance with the CIE standard and the above JIS.
  • the yam belongs to the deciduous shrub belonging to the genus Salamander, and its scientific name is “Zanthoxylum piperitum” and its English name is “Japanese pepper”.
  • the fruit of the yam is also said to be a bunch.
  • Zanthoxylum schinifolium and Zanthoxylum ailanthoides which are native to Japan.
  • Zanthoxylum beecheyanum winter mountain moth
  • Zanthoxylum armatum var. Subtrifoliatum winter mountain moth
  • Zanthoxylum bungeanum Zanthoxylum nitidum, etc., with China as the main country of origin.
  • the yam including its fruits, pericarp, shoots, stems, leaves or thorns, contains citronellal, ⁇ -ferrandrene, geraniol, geranyl acetate, myrcene, limonene, etc. as a bitter component, Includes sanshool and sanshoamide.
  • Citronellal (3,7-dimethyloct-6-en-1-al: C 10 H 18 O) is an organic compound represented by the following chemical formula (1).
  • Citronellal has an optically active substance of d-form and l-form because the carbon atom at the 3-position is an asymmetric carbon, but there is no difference as an aroma component. It is abundant in citronella essential oil, lemon balm essential oil, yam essential oil and the like, which are herbs, and these essential oils can be obtained by subjecting them to fractional distillation under reduced pressure and the like through purification steps.
  • Citronellal's aroma is expressed as a green and sweet aroma and is said to have a refreshing and fresh feeling. In the present invention, it is a constituent component of a yam aroma component, a flavor component, and a color component (blue to yellowish green color).
  • ⁇ Ferrandren ⁇ -ferrandolene
  • p-mentha-1 (7), 2-diene: C 10 H 16 is an organic compound represented by the following chemical formula (2), and is classified as a cyclic monoterpene.
  • ⁇ -Ferlandolene is one of two isomers ( ⁇ -type and ⁇ -type) that have similar properties with different positions of double bonds.
  • ⁇ -Ferlandren is isolated from fennel, Canadian balsam, and foothills.
  • the fragrance of ⁇ -ferrandrene is said to have a refreshing and fresh feeling like peppermint, and a slight blue citrus fragrance. In the present invention, it is used as a yam (like) aroma component and flavor component.
  • Myrsen Myrcene (7-methyl-3-methyleneocta-1,6-diene: C 10 H 16 ) is an organic compound represented by the following chemical formula (3), and is a kind of olefin belonging to monoterpene. Myrcene has two isomers, ⁇ -myrcene and ⁇ -myrcene, but myrcene simply means ⁇ -myrcene. ⁇ -Myrcene is a colorless liquid with fragrance and polymerizes gradually at room temperature. Myrsen is extracted from Laurier, Verbena, Caraway, Fennel, Tarragon, Yam, etc. In the present invention, it is used as a yam (like) aroma component and flavor component.
  • Geranyl acetate (3,7-dimethyl-2,6-octadienyl acetate: C 12 H 20 O 2 ) is an organic compound represented by the following chemical formula (4), and is classified as a monoterpene.
  • Geranyl acetate is a natural product and is a colorless liquid having an aromatic or fruity scent.
  • Geranyl acetate is a component of more than 60 natural essential oils such as Ceylon citronella oil, palmarosa oil, lemongrass oil, petitgrain oil, neroli oil, coriander oil, carrot oil, and sassafras oil. Obtainable. In the present invention, it is used as a yam (like) aroma component and flavor component.
  • distal liquor is a type of “alcoholic beverage”.
  • Alcohol beverage is defined as “a beverage with an alcohol content of once or more” and is treated as food by the Food Sanitation Law and is subject to the law.
  • the “alcohol content” means the volume of ethyl alcohol contained in the original capacity at a temperature of fifteen degrees.
  • Alcohol content is a ratio of the volume concentration of ethanol to an alcoholic beverage expressed as a percentage (%).
  • the “extract” means the number of grams of non-volatile components contained in the original capacity of 100 cubic centimeters at a temperature of fifteen degrees.
  • Distilled liquor is liquor made by distilling brewed liquor, and is basically an alcoholic beverage with a high alcohol content. Under the Liquor Tax Law, the following alcoholic beverages (excluding other sparkling alcoholic beverages): b) whiskey, d) brandy, e) It is defined as alcohol for raw materials, f) spirits. Distilled liquor includes those obtained by adding water to distilled alcohol or aging in a wooden barrel or the like.
  • gin raw materials: barley, rye, potatoes, herbs, etc.
  • vodka raw materials: rye, grains, sugar beet, fruits, potatoes, etc.
  • spiritus raw materials: cereals, potatoes, herbs, etc.
  • awamori raw materials: Indica rice, grains, etc.
  • shochu raw materials: rice, wheat, sweet potato, brown sugar, buckwheat, chestnut, sake lees, molasses, etc.
  • Soju "Korean shochu” raw materials: rice, potato, wheat, barley, sweet potato, tapioca, etc.
  • White liquor paichu made from cereals, and daidai dairy made from high grapes, etc.
  • mescal or tequila raw materials: dragon tongue orchid
  • whiskey raw materials: barley, rye, corn, etc.
  • brandy fruit wine is the raw material.
  • “Spirit” is liquor tax law b) liquor other than raw alcohol, b) whiskey, d) brandy, or e) liquor other than raw alcohol. belongs to.
  • “Gin” is made from cereals (barley, rye, potatoes, etc.), and is made from malt and enzyme, saccharified, fermented and distilled, with spirits such as juniper berries. A colorless and transparent liquor that has been scented by dipping grass root bark, etc., and distilled again, and has a flavor and flavor unique to the aroma component of grass root bark.
  • “Vodka” is made from cereals (rye, grains, sugar beet, fruit, potatoes, corn, wheat, barley, etc.) as raw materials, and saccharified, fermented and distilled.
  • “Rum” is a spirit made from the molasses after simmering sugarcane juice and crystallizing the sugar, followed by fermentation, distillation, and aging.
  • ⁇ Brewed sake> Brewed sake is a generic name for alcoholic beverages that are made from yeast only by alcoholic fermentation and produced without distillation.
  • brewed liquors are defined as a) sake, b) fruit liquor, c) other brewed liquors.
  • liquor tax law classifies as sparkling liquors
  • beer and sparkling wine are also brewed sakes made by brewing.
  • simple fermented liquors such as wine (vinegar), cider (apple wine), horse liquor, etc.
  • ferment sugars as they are to obtain alcoholic beverages
  • saccharify starch and ferment the sugars saccharify starch and ferment the sugars.
  • double fermented liquors for obtaining liquors [for example, beer (single double fermented liquor), sake (parallel double fermented liquor)]. Since brewed liquor is only from alcoholic fermentation by yeast, the alcohol content is at most about 22%.
  • the content is basically expressed in ppm, that is, mg / L (mass / volume) unless otherwise specified in the present specification.
  • yam [Method for producing distilled liquor using yam]
  • Various kinds of yam can be used, but one or a mixture of two or more selected from the group consisting of the traditional Japanese varieties, Asakura Sanroku, San Asakura Sanroku, Hiyama Sanroku, Takahara Sanroku, and Ryujin Sanroku Are preferably used.
  • the yam can use its pericarp, fruit, shoot, leaf, stem or spine, preferably pericarp, fruit, sprout or leaf, more preferably fruit, pericarp (particularly preferred). Can be used.
  • the yam may be crushed, crushed, etc., but it is thought that it is necessary to carry out at a low temperature or a low oxygen state. In order to maintain the original flavor and flavor, it remains in the collected state (hole). It is preferable to use it as a raw material dried in
  • yam As for the yam, as a commercial product, special grades of Wakayama (Spice Shop Lasserou), Kishu Shimizu Grain Grape San (Tele Waka Shop), Kioku Sanroku Dried Grain (food doctor / barrel taste), Commercial use: Dried Yamamata Grain Wakayama Prefecture Aritagawa Town Kiyomizu (Kinokuya Bunzaemon Honpo), business use: Kochi Prefecture, Niyodogawa Sanroku Hall (manufactured by Gavan) is exemplified and can be used.
  • Absorbance For the yam, a solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45% has a specific absorbance ( ⁇ ) as shown below. To do. Absorbance (420 nm) is 0.14 or more and 0.50 or less, preferably 0.20 or more and 0.40 or less, Absorbance (460 nm) is 0.06 or more and 0.20 or less, preferably 0.08 or more and 0.15 or less, Absorbance (485 nm) is 0.04 or more and 0.14 or less, preferably 0.05 or more and 0.10 or less, Absorbance (495 nm) is 0.025 or more and 0.130 or less, preferably 0.030 or more and 0.100 or less, Absorbance (530 nm) is 0.015 or more and 0.080 or less, preferably 0.020 or more and 0.060 or less, Absorbance (570 nm) is 0.010 or more and 0.050 or less, preferably 0.014 or more, 0.014
  • a yam that satisfies any one of the above-mentioned absorbances is preferable, and a yam that satisfies two or more, most preferably all of the above-mentioned absorbances is preferably used.
  • the yam which has a desired aroma component and flavor component can be used as a raw material, and it becomes possible to achieve the objective and effect of this invention.
  • ⁇ Absorbance measurement> The absorbance of the immersion liquid is measured using a spectrophotometer (for example, trade name UV-1800: manufactured by Shimadzu Corporation). ⁇ Absorbance measurement conditions> In order to obtain a uniform immersion liquid, sufficient stirring is performed at the start of immersion of the yam and after completion of the immersion. Thereafter, the obtained immersion liquid was filtered (0.45 ⁇ m, cellulose acetate), and each wavelength ( ⁇ ) was 420 nm, 460 nm, 485 nm, 495 nm, 530 nm, 570 nm, and 590 nm using a cell having a width of 1 cm. Measure absorbance.
  • the yam is a color space (CIE standard LAB) measured for a solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%.
  • Each value of L * a * b * is as follows: Use a value that is a predetermined value.
  • L * value is 94 or more and 98 or less, preferably 94.5 or more and 97.5 or less, more preferably 95 or more and 97 or less, a * value is 0 or less, preferably -10 or more and -1 or less, more preferably -4 or more and -2 or less, and b * value is 7 or more and 24 or less, Preferably, it is 9 or more and 22 or less, More preferably, it is 10 or more and 20 or less.
  • a yam that satisfies the L * a * b * value is preferably used.
  • the L * a * b * value falls within the above numerical range, yam having a desired aroma component and flavor component can be used as a raw material, and the object and effect of the present invention can be achieved. .
  • Edible alcohol is also called brewed alcohol, and it is said to be alcohol that has been fermented and distilled from starch or sugar-containing materials ("standard for labeling the quality of manufacturing method of sake"). Edible alcohols include those that are hydrated to reduce the alcohol-containing concentration. Alternatively, the brewed liquor may be produced first, and then the produced brewed liquor may be used as a raw material as edible alcohol. Furthermore, it is also possible to use distilled liquor (raw alcohol, gin, vodka, brandy, shochu, etc.), preferably colorless and transparent distilled liquor.
  • the alcohol (ethanol) content in the edible alcohol can be determined as appropriate, but is 20% (degrees) or more, preferably 40% (degrees) or more, and the upper limit is 100 (degrees)% or less. , Preferably 70 (degrees)% or less can be used.
  • the alcohol content is in the above numerical range, it becomes possible to further include aroma components and flavor components unique to yam.
  • the time for immersing the yam in the edible alcohol depends on the alcohol content of the edible alcohol and the mixing mass ratio, and can be appropriately determined.
  • the alcohol content of the edible alcohol is as described above, and may be 20% or more and 100% or less.
  • Immersion may be performed at room temperature, and heating may be performed at a temperature at which the ingredients derived from yam are not vaporized or denatured.
  • the immersion liquid may be distilled under normal pressure or reduced pressure in a mixed state of the solid content of yam and edible alcohol.
  • the solid content of yam may be removed (filtered if necessary), and then distilled under normal pressure or reduced pressure.
  • Distillation is performed by putting the above immersion liquid into a pressure vessel and distilling under normal pressure or reduced pressure, preferably under reduced pressure.
  • the distillation may be single or multiple distillations.
  • a distiller is a common one, and one with a decompression facility is used.
  • Distillation may be performed at normal pressure (1 atm, 101300 Pa) or reduced pressure. By distilling under reduced pressure, generation of a heated odor (such as caramel odor) can be prevented.
  • the reduced pressure is ⁇ 50000 Pa to ⁇ 100,000 Pa, preferably ⁇ 70,000 Pa to ⁇ 97000 Pa with respect to normal pressure (1 atm, 101300 Pa).
  • Heating may be performed during distillation, but in the case of vacuum distillation, the balance with vacuum should be taken into consideration as appropriate. Further, heating at a temperature at which a heating odor (such as caramel odor) does not occur is preferable.
  • the heating temperature is about 20 ° C. or higher and 80 ° C. or lower, preferably about 25 ° C. or higher and 60 ° C. or lower.
  • pigments, fragrances, sweeteners, acidulants, pH adjusters, antioxidants, preservatives, vitamins, umami ingredients, dietary fibers, stabilizers, emulsifiers There may be a further step of adding.
  • optional components those specified in the guidelines established by the Ministry of Health, Labor and Welfare, the Consumer Affairs Agency, and related laws and regulations (Food Sanitation Law, etc.) are used.
  • Citronellal, ⁇ -Ferrandlene, myrcene, geranyl acetate are included as the main components of flavor components and flavor components unique to yam.
  • step (S1) of the present invention when immersed in a specific frequency of edible alcohol under a certain condition, it exhibits a blue to yellowish green color, that is, a specific absorbance or a specific L * a * b *.
  • a yam that exhibits a value as a raw material it is possible to immerse and extract the components unique to the yam, and to add a significant amount to distilled liquor.
  • Citronellal and the like exhibit ingredients unique to yam, and can be added to distilled liquor to add aroma and flavor peculiar to yam in a higher dimension. Moreover, it becomes possible to give a green feeling and thickness.
  • citronellal and the like exhibit ingredients unique to yam, and therefore can be proposed to the domestic and foreign markets as distilled liquor containing flavor components and flavors (Japanese flavor and flavor) derived from Japanese native yam. Become.
  • the content of citronellal is 1 ppm or more in terms of pure alcohol, preferably 5 ppm or more, more preferably 10 ppm or more.
  • the upper limit of the content of citronellal in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 1000 ppm or less, more preferably 600 ppm or less. is there.
  • the content of ⁇ -ferrandol is 20 ppm or more, preferably 50 ppm or more, more preferably 80 ppm or more in terms of pure alcohol.
  • the upper limit of the content of ⁇ -ferrandrene in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 2000 ppm or less, more preferably 1000 ppm. It is as follows.
  • the content of myrcene is 30 ppm or more in terms of pure alcohol, preferably 45 ppm or more, and more preferably 60 ppm or more.
  • the upper limit of the content of myrcene in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 2000 ppm or less, more preferably 1000 ppm or less. is there.
  • the content of geranyl acetate is 140 ppm or more in terms of pure alcohol, preferably 170 ppm or more, and more preferably 200 ppm or more.
  • the upper limit of the content of geranyl acetate in distilled liquor is the maximum value that can be contained in an alcoholic beverage in terms of pure alcohol, preferably 8000 ppm or less, more preferably 4000 ppm or less. It is.
  • a distilled liquor containing the yam component obtained by the manufacturing method of the said invention can be proposed.
  • a distilled liquor containing a yam component Prepare yam and edible alcohol, About the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%.
  • Absorbance (420 nm) is 0.14 or more and 0.50 or less
  • Absorbance (460 nm) is 0.06 or more and 0.20 or less
  • Absorbance (485 nm) is 0.04 or more and 0.14 or less
  • Absorbance (495 nm) is 0.025 or more and 0.130 or less
  • Absorbance (530 nm) is 0.015 or more and 0.080 or less
  • Absorbance (570 nm) is 0.010 or more and 0.050 or less
  • Absorbance (590 nm) is 0.010 or more and 0.040 or less
  • a distilled liquor containing a yam component Prepare yam and edible alcohol, About the solution obtained by immersing 20 g of yam for 15 hours per 1000 mL of edible alcohol prepared to 45%.
  • L * value is 94 or more and 98 or less, a * value is 0 or less, and b * value is 7 or more and 24 or less, Dipping the yam in the edible alcohol to obtain an immersion liquid,
  • a distilled liquor containing a yam component obtained by atmospheric distillation or vacuum distillation of the immersion liquid can be proposed.
  • the distilled liquor containing the yam component according to the present invention contains a significant amount of yam (especially from Japan) intrinsic aroma and flavor components, and can provide a distilled liquor that can hold these for a long time, and , Making it possible to provide distilled liquors (additives, masking agents) that make it easy to drink traditional alcoholic beverages, and in particular, enabling the discovery of new alcoholic beverage enthusiasts and providing them as new base spirits be able to.
  • a specific absorbance or a specific L * a * b * Values and the like may be the same as those described in the above section [Method for producing distilled liquor containing yam component].
  • a container-packed distilled liquor in which distilled spirit is packed in a container can be proposed.
  • a container-packed distilled liquor maintaining the reduced bitterness and pungent taste derived from distilled liquor, maintaining the green feeling and thickness, maintaining the traditional aroma and flavor, and high-level yam (like) Continuing to retain the aroma and flavor, it is possible to provide convenience for providing distilled liquor, convenience for distribution, storage, and prevention of quality deterioration.
  • the container can be packed into containers formed in various shapes with vinyl, plastic, glass, metal, paper, wood or leather, etc., as long as the contents do not leak.
  • the container may be provided with a material (for example, a colored or functional film, a metal foil) for blocking light, heat, oxygen, ultraviolet rays, etc. inside and outside the container.
  • Example 2 20 g of dried yam from Wakayama Prefecture (Tele Waka Shop) was immersed in 1000 ml of 45% alcohol for 15 hours, and the absorbance and L * a * b * values were measured. After measuring these values, 40 g of this yam was soaked in 2000 mL of 45% alcohol all day and night, and the resulting soaking solution was distilled under reduced pressure to obtain a distilled liquor from a dried yam from Wakayama Prefecture.
  • Example 3 In the same manner as in Example 1, 40 g of this yam was soaked in 2000 mL of 45% alcohol all day and night, and the resulting soaking solution was subjected to atmospheric distillation to obtain a distilled yak from Kochi Prefecture.
  • Example 4 In the same manner as in Example 1, 40 g of this yam was immersed in 2000 mL of 65% alcohol all day and night, and the resulting soaking solution was distilled under reduced pressure to obtain a distilled liquor from Kochi Prefecture.
  • Example 5 In the same manner as in Example 1, 40 g of this yam was immersed in 2000 mL of 65% alcohol for a whole day and night, and the resulting immersion liquid was subjected to atmospheric distillation to obtain a distilled yak from Kochi Prefecture.
  • ⁇ GC condition> ⁇ Equipment: Temperature rising vaporization inlet (CIS4, manufactured by Gerstel), thermal desorption unit (TDU, manufactured by Gerstel), GC System (7890B, manufactured by Agilent Technologies), Mass Selective Detector (5977, manufactured by Agilent Technologies) LTM column (1st: DB-WAX, 20 m ⁇ 0.18 mm; 0.3 ⁇ m, 2nd: DB-5, 10 m ⁇ 0.18 mm; 0.4 ⁇ m, manufactured by Agilent Technologies) TDU: 20 ° C. (1 min) ⁇ (720 ° C./min) ⁇ 250° C.
  • Table 1 and Table 2 below show the content of the fragrance component derived from yam in Examples and Comparative Examples.
  • Evaluation criteria were determined based on the following evaluation points with Comparative Example 1 as a control. The average score of 6 panelists was calculated, and compared with Comparative Example 1, it was judged that the average score was effective for those having a difference of 1 or more. In addition, all samples were subjected to sensory evaluation with an alcohol content of 25%. Evaluation point 1: weaker than control. Evaluation point 2: Slightly weaker than the control. Evaluation point 3: equivalent to the control. Evaluation point 4: Slightly stronger than the control. Evaluation point 5: Stronger than the control.
  • Example 1 it was found that, compared with Comparative Example 1, the yam flavor and flavor (green feeling, thickness) were imparted in a higher dimension. Comparative Examples 2 to 6 had the same score as Comparative Example 1, and it was found that the fragrance of yam and flavor (green feeling, thickness) were poor. It turned out that the comparative example 7 was scarce at the time of an immersion liquid similarly to the comparative example 1, and a yam flavor and flavor (green feeling, thickness). For this reason, the determination in distilled spirits was not carried out.
  • Example 1 The additive effect test of Example 1 was conducted. A cocktail sample was prepared by adding the distilled liquor of Example 1 to a commercially available gin ["WILKINSON GIN 47.5 °" (alcohol 47%, gin, manufactured by Asahi Breweries) at a volume ratio of 4%. Comparative sensory evaluation with the non-added product was performed. All the six panelists recognized that the flavor and flavor peculiar to Genepa Berry contained in commercially available gin and alcohol irritation were alleviated, and were judged to be optimal for a new base spirit.

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Abstract

L'invention fournit un procédé de fabrication de spiritueux comprenant en quantité significante un composant zanthoxylum piperitum. L'invention met en œuvre un zanthoxylum piperitum qui est tel que l'absorbance ou la valeur L*a*b* d'une solution acquise par immersion de 20g de ce zanthoxylum piperitum pour 1000mL d'alcool de consommation préparé à 45%, se trouvent à l'intérieur d'une plage de valeur numérique prédéfinie.
PCT/JP2018/003342 2017-02-10 2018-02-01 Procédé de fabrication de spiritueux comprenant un composant zanthoxylum piperitum Ceased WO2018147154A1 (fr)

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Cited By (3)

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CN111592949A (zh) * 2020-06-29 2020-08-28 四川大学 一种高泡持性花椒啤酒及其制备方法
WO2022249778A1 (fr) * 2021-05-25 2022-12-01 アサヒビール株式会社 Boisson alcoolisée conditionnée dans un récipient et son procédé de production
WO2024208818A1 (fr) 2023-04-04 2024-10-10 Innate Pharma Récepteur antigénique chimérique modulaire

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KR102252794B1 (ko) * 2018-10-12 2021-05-17 강모제 산초 열매 소주 제조방법

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JP2009213410A (ja) * 2008-03-11 2009-09-24 Takara Shuzo Co Ltd 料理用酒類及びその用途、並びに、加工食品

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JP2007068505A (ja) * 2005-09-09 2007-03-22 Nakano Bc Kk 非混濁性香辛料風味梅酒およびその製造方法

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JP2009213410A (ja) * 2008-03-11 2009-09-24 Takara Shuzo Co Ltd 料理用酒類及びその用途、並びに、加工食品

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ANONYMOUS: "Ki No Bi Kyoto Dry Gin | BAR TIMES", 28 September 2016 (2016-09-28), XP055535033, Retrieved from the Internet <URL:https://www.bar-times.com/contents/46371> *
YOKO SEKIWA-IIJIMA, MOROI CHIHARU, HAGIWARA OSAMU, KUBOTA KIKUE: "Comparative Analysis of Volatile Compounds from Japanese Pepper (Zanthoxylum piperitum DC, Japanese pepper) by Dynamic Head Space Gas Analysis", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 49, no. 5, 2002, pages 320 - 326, XP055535039 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111592949A (zh) * 2020-06-29 2020-08-28 四川大学 一种高泡持性花椒啤酒及其制备方法
WO2022249778A1 (fr) * 2021-05-25 2022-12-01 アサヒビール株式会社 Boisson alcoolisée conditionnée dans un récipient et son procédé de production
JP2022180982A (ja) * 2021-05-25 2022-12-07 アサヒビール株式会社 容器詰めアルコール飲料及びその製造方法
WO2024208818A1 (fr) 2023-04-04 2024-10-10 Innate Pharma Récepteur antigénique chimérique modulaire

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