Distilled liquor and production method of distilled liquor

Abstract

To provide distilled liquor which comprises both of a gorgeous flavor similar to a flavor of citrus, and a sweet and vanilla-like flavor.SOLUTION: Distilled liquor includes in conversion of alcohol concentration 25 v / v%, 800 to 5000 μg / L of a linalool content, and 100 to 1000 μg / L of vanillin content. The distilled liquor is preferably potato shochu. The linalool content is preferably 1500 to 5000 μg / L. The potato shochu is preferably the potato shochu in a whole amount. There is also provided a production method of distilled liquor (potato shochu) in which, raw materials include at least partially, purple sweet potato obtained by mating of orange sweet potato and purple sweet potato. In a production method of the distilled liquor, in a fermentation step, wine yeast is used preferably.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a distilled alcoholic beverage and a method for producing the same. The distilled alcoholic beverage of the present invention has a good flavor and excellent taste, combining a gorgeous citrus-like aroma and a sweet vanilla-like aroma. [Background technology]

[0002] In recent years, consumer tastes have become more diverse, and there is a demand for a variety of aromas and flavors for distilled alcoholic beverages such as potato shochu. For example, potato shochu with flavors such as banana, lychee, and muscat is commercially available.

[0003] There is a research report that monoterpene alcohols such as linalool, α-terpineol, citronellol, nerol, and geraniol originating from the raw material sweet potato are involved in the characteristic aroma of potato shochu (Non-Patent Document 1). In addition, it is generally known that vanillin contributes to the sweet flavor of alcoholic beverages, and that adding a specific amount of vanillin to alcoholic beverages can impart a sweet flavor to the alcoholic beverages.

[0004] Techniques for enhancing the flavor of potato shochu are disclosed in, for example, Patent Documents 1 to 4. Patent Document 1 discloses shochu produced by brewing and distilling stressed sweet potatoes as raw materials, which is rich in aromatic components and a rich fragrance, and in which the concentration of any one of monoterpene compounds selected from linalool, α-terpineol, citronellol, nerol, and geraniol is 200 μg / L or more and the total concentration of the monoterpene compounds is 600 μg / L or more. Patent Document 2 discloses a method for producing alcoholic beverages obtained by saccharifying and / or brewing raw materials using koji, which is characterized in that the alcoholic beverages are produced by saccharifying and / or brewing raw materials using potato powder koji obtained by making koji from potato powder containing terpene glycosides.

[0005] Patent Document 3 discloses potato shochu with a high linalool content, using orange sweet potatoes as the raw material. Patent Document 4 discloses a method for producing shochu, which includes a surface treatment for forming a substantially V-shaped cut on the surface of the sweet potato, a surface treatment for forming a cut of a certain depth along the bottom of the cut made in the surface treatment, spraying an enzyme agent, and leaving the sweet potato for a certain period of time in an ethylene gas atmosphere at a specified temperature and humidity, and discloses potato shochu with increased monoterpene alcohol and rose oxide. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2002-17334 A [Patent Document 2] JP 2005-245249 A [Patent Document 3] JP 2018-143170 A [Patent Document 4] Patent Publication No. 2021-23180 [Non-patent literature]

[0007] [Non-Patent Document 1] Takeo Ohta, "Aroma of Sweet Potato Shochu", Journal of the Brewing Society of Japan, 1991, Vol. 86, No. 4, pp. 250-254 Summary of the Invention [Problem to be solved by the invention]

[0008] As mentioned above, it is known that monoterpene alcohol contributes to aroma, but there has been no sufficient research into improving flavor by combining monoterpene alcohol with vanillin. In addition, there has been no sufficient research into increasing the vanillin content in potato shochu. The same is true for distilled alcoholic beverages other than potato shochu, and there has been no sufficient research into improving flavor by combining monoterpene alcohol with vanillin.

[0009] As consumer tastes become more diverse, there is a demand for distilled alcoholic beverages such as potato shochu with diverse aromas and flavors. Distilled alcoholic beverages such as potato shochu that combine a gorgeous citrus-like aroma and a sweet vanilla-like aroma are one example that satisfy the diverse tastes of consumers. Therefore, the present invention aims to provide distilled alcoholic beverages such as potato shochu that combine a gorgeous citrus-like aroma and a sweet vanilla-like aroma in order to further respond to the diverse tastes of consumers. [Means for solving the problem]

[0010] The present inventors have conducted intensive research to provide distilled alcoholic beverages such as potato shochu that combine a gorgeous citrus-like aroma and a sweet vanilla-like aroma, which are not found in conventional potato shochu. As a result, they have succeeded in obtaining a novel potato shochu that combines a gorgeous citrus-like aroma and a sweet vanilla-like aroma, and has a good aroma and excellent flavor, by using purple sweet potatoes selected by crossbreeding orange sweet potatoes with purple sweet potatoes as raw materials and using wine yeast in the fermentation process. Furthermore, they have identified the aroma components and their contents that exert this effect. Furthermore, they have found that the same effect can be obtained in distilled alcoholic beverages other than potato shochu by imparting specific amounts of the aroma components.

[0011] One aspect of the present invention provided based on the above findings is a distilled alcoholic beverage having a linalool content of 800 to 5000 μg / L and a vanillin content of 100 to 1000 μg / L, calculated as an alcohol concentration of 25 v / v%.

[0012] The distilled alcoholic beverage of this aspect contains specific amounts of linalool and vanillin, and has a good flavor and excellent taste, combining a gorgeous citrus-like aroma and a sweet vanilla-like aroma.

[0013] Preferably, the distilled alcoholic beverage is potato shochu.

[0014] This provides potato shochu with a good flavor and excellent taste, which has both a gorgeous citrus-like aroma and a sweet vanilla-like aroma.

[0015] Preferably, the linalool content is 1500 to 5000 μg / L.

[0016] This composition brings out the gorgeous citrus-like aroma and sweet vanilla-like aroma, resulting in an excellent quality sake.

[0017] Preferably, the potato shochu is entirely made from potato.

[0018] With this composition, the sweet aroma of sweet potato is further enhanced and the gorgeous citrus aroma and sweet vanilla aroma are brought out, resulting in an excellent quality sake with a good balance between the sweet aroma of sweet potato, the gorgeous citrus aroma, and the sweet aroma of vanilla.

[0019] Another aspect of the present invention is a method for producing the above-mentioned distilled alcoholic beverages, particularly potato shochu, in which purple sweet potatoes selected by crossbreeding orange sweet potatoes with purple sweet potatoes are used as at least a part of the raw material. This is a method for producing distilled alcoholic beverages.

[0020] The method for producing distilled alcoholic beverages (sweet potato shochu) of this aspect is characterized in that at least a part of the raw material is a purple sweet potato selected by crossbreeding an orange sweet potato with a purple sweet potato. The sweet potato shochu produced by the method of this aspect contains specific amounts of linalool and vanillin, and has a good flavor and excellent taste with a gorgeous citrus-like aroma and a sweet vanilla-like aroma.

[0021] Preferably, wine yeast is used in the fermentation process. Effect of the Invention

[0022] According to the present invention, it is possible to provide a distilled alcoholic beverage such as potato shochu that contains specific amounts of linalool and vanillin, and has a good aroma and excellent flavor quality that combines a gorgeous citrus-like aroma and a sweet vanilla-like aroma. Furthermore, by using only sweet potatoes as both the koji raw material and the sweet koji raw material (all potato shochu), the sweet sweet potato aroma is further enhanced, resulting in an all potato shochu with a good aroma and excellent flavor quality that has a citrus-like aroma and a sweet vanilla-like aroma. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] Hereinafter, the embodiment of the present invention will be specifically described. In the following description, unless otherwise specified, all values ​​of linalool content and vanillin content are values ​​converted to an alcohol concentration of 25 v / v%. Here, "alcohol concentration" refers to the concentration of ethyl alcohol (ethanol). That is, when "alcohol" is described in this specification, it refers to ethyl alcohol (ethanol) unless otherwise specified. In addition, in the following description, potato shochu will be mainly described as a representative example of distilled alcoholic beverages, but distilled alcoholic beverages are not limited to potato shochu.

[0024] The distilled alcoholic beverage of the present invention is characterized by containing specific amounts of linalool and vanillin.

[0025] The linalool content in the distilled alcoholic beverage of the present invention is 800 to 5000 μg / L (800 μg / L or more and 5000 μg / L or less) calculated as an alcohol concentration of 25 v / v%. The linalool content is preferably 1000 to 5000 μg / L, more preferably 1500 to 5000 μg / L, and even more preferably 2000 to 5000 μg / L. If the linalool content is less than 800 μg / L, the alcoholic beverage may have a slightly lacking citrus-like flavor. If the linalool content is more than 5000 μg / L, the citrus-like flavor may be too strong, which may destroy the balance of the alcoholic beverage.

[0026] The vanillin content in the distilled alcoholic beverage of the present invention is 100 to 1000 μg / L (100 μg / L or more and 1000 μg / L or less) calculated as an alcohol concentration of 25 v / v%. The vanillin content is preferably 150 to 1000 μg / L, more preferably 200 to 1000 μg / L, and even more preferably 250 to 1000 μg / L. If the vanillin content is less than 100 μg / L, the alcoholic beverage may have a slightly lacking vanilla-like sweet flavor. If the vanillin content is more than 1000 μg / L, the alcoholic beverage may have an excessively strong sweetness, which may upset the balance of the alcoholic beverage.

[0027] A preferred combination of the linalool content and the vanillin content is a linalool content of 800 to 5000 μg / L and a vanillin content of 150 to 1000 μg / L, 200 to 1000 μg / L, or 250 to 1000 μg / L. In addition, the linalool content is 1000 to 5000 μg / L and the vanillin content is 100 to 1000 μg / L, 150 to 1000 μg / L, 200 to 1000 μg / L, or 250 to 1000 μg / L. In addition, the linalool content is 1500 to 5000 μg / L, and the vanillin content is 100 to 1000 μg / L, 150 to 1000 μg / L, 200 to 1000 μg / L, or 250 to 1000 μg / L. Furthermore, the linalool content is 2000 to 5000 μg / L, and the vanillin content is 100 to 1000 μg / L, 150 to 1000 μg / L, 200 to 1000 μg / L, or 250 to 1000 μg / L.

[0028] Examples of distilled alcoholic beverages include shochu, vodka, gin, whiskey, rum, etc. There is no particular limitation on the raw materials for shochu, vodka, gin, whiskey, and rum, and there is also no particular limitation on the fermentation method and distillation method. The distilled alcoholic beverage of the present invention is preferably shochu, and more preferably potato shochu.

[0029] The "shochu" referred to in this invention is shochu as defined by the Liquor Tax Law. There are no particular limitations on the fermentation method or distillation method of shochu. Shochu includes both shochu type A (continuously distilled shochu) and shochu type B (single distilled shochu). Furthermore, shochu includes blended shochu, which is a blend of shochu type A and shochu type B.

[0030] In an embodiment in which the distilled alcoholic beverage is potato shochu, the raw material used is sweet potato. The sweet potato used is preferably orange sweet potato in order to contain a specific amount of linalool, and is preferably purple sweet potato in order to contain a specific amount of vanillin. In the present invention, it is particularly preferable to use purple sweet potato obtained by crossbreeding and selecting orange sweet potato and purple sweet potato.

[0031] In an embodiment in which the distilled alcoholic beverage is potato shochu, examples of the koji raw material used include rice, barley, naked barley, rye, corn, sweet potato, etc. Sweet potato is preferred.

[0032] When rice is used as the koji raw material, the resulting potato shochu is "rice koji potato shochu". When sweet potato is used as the koji raw material, the resulting potato shochu is "all potato shochu". The potato shochu (distilled alcoholic beverage) of the present invention is preferably all potato shochu using sweet potato as the koji raw material and the mash raw material, and is particularly preferably all potato shochu using purple sweet potato as the koji raw material and the mash raw material. Furthermore, the purple sweet potato used as the koji raw material and the mash raw material is preferably a purple sweet potato that has been crossbred and selected from an orange sweet potato and a purple sweet potato.

[0033] In the embodiment in which the distilled alcoholic beverage is potato shochu, the sweet potato used as the raw material may or may not be peeled. In addition, in the present invention, raw sweet potatoes are preferably used from the viewpoints of workability and energy saving. Raw sweet potatoes have a high water content and cannot withstand long-term storage, so it is preferable to use those immediately after harvesting, but those that have been frozen or stored may also be used. Furthermore, the raw sweet potatoes may be those that have been appropriately treated to reduce the water content, or those that have been processed (soaked, soaked in hot water, etc.) as necessary.

[0034] Next, a method for producing shochu will be described as an example of the distilled alcoholic beverage of the present invention. There is no particular limitation on the method for producing shochu, and it can be carried out based on a general method for producing shochu. In general, the process for producing shochu consists of raw material processing, preparation, fermentation (saccharification and fermentation), distillation, and purification. The raw material processing also includes a koji-making process, raw material liquefaction, and liquefaction and saccharification processes. Usually, in the production of shochu, the first moromi is prepared by mixing cereal koji with water, and yeast is added and allowed to grow. Next, the obtained first moromi is added with, for example, a steamed kake raw material to produce a second moromi. The yeast used for fermentation of the moromi may be any brewing yeast suitable for alcoholic fermentation, and specific examples include shochu yeast, sake yeast, wine yeast, and beer yeast. In the present invention, it is particularly preferable to use wine yeast. The wine yeast may be commercially available or may be a yeast that has been uniquely bred. Examples of wine yeasts include Association Wine Yeast No. 1, Association Wine Yeast No. 3, Association Wine Yeast No. 4, EC-1118 yeast (manufactured by LALLEMAND), 71B yeast (manufactured by LALLEMAND), QUARTZ (manufactured by LALLEMAND), Maurivin Sauvignon (manufactured by MAURI), Maurivin Primeur (manufactured by MAURI), and Maurivin Elegance (manufactured by MAURI).

[0035] When sweet potato is used as the koji raw material, for example, dry heat treatment can be applied as a method for treating sweet potato. Dry heat treatment includes direct heating using dry hot air such as roasting, indirect heating in which heating is performed through a partition from a heat source, and pressurized heating in which heating is performed under pressure. Examples of direct heating methods include air flow drying and spray drying in addition to roasting. Examples of indirect heating methods include drum drying. Examples of pressurized heating methods include a method using a pressure-type baking kettle and an extruder method used in extrusion molding. Furthermore, superheated steam treatment using superheated steam, which is steam in a state in which dry saturated steam is further heated to a temperature higher than the saturated steam temperature, can also be adopted. Heat treatment conditions are appropriately selected depending on the type and form of the object to be treated and the heat treatment method, and for example, the temperature may be appropriately selected from the range of 120 to 400°C, and the time may be appropriately selected from the range of 0.1 seconds to several hours.

[0036] There are no particular limitations on the distillation process, and methods used in the production of regular shochu can be applied as is. For example, either the continuous distillation method for obtaining Class A shochu (continuous distillation shochu) or the single distillation method for obtaining Class B shochu (single distillation shochu) can be used. In addition, either the normal pressure distillation method in which the mash is distilled under normal atmospheric pressure or the reduced pressure distillation method in which the mash is distilled at a pressure lower than atmospheric pressure using a vacuum pump can be used. It is also possible to mix the "rice koji potato shochu" and the "all potato shochu" after distillation to obtain potato shochu of the desired quality.

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. EXAMPLES

[0038] The linalool content of commercially available rice koji potato shochu (referred to as "rice koji potato shochu A") was measured by gas chromatography mass spectrometry (GC-MS analysis), and the vanillin content was measured by liquid chromatography analysis (LC analysis). The linalool content of rice koji potato shochu A was 50 μg / L, and the vanillin content was 20 μg / L (both calculated based on an alcohol concentration of 25 v / v%). Linalool was added to rice koji potato shochu A to prepare each sample so that the concentration was as shown in Table 1 (Experimental Examples 1-1 to 1-8). That is, the vanillin content was fixed at 20 μg / L, and the linalool was adjusted to be in the range of 500 to 15,000 μg / L.

[0039] A sensory evaluation test was carried out by 10 expert panelists for each of the samples of Experimental Examples 1-1 to 1-8. The evaluation was scored according to the following criteria, and the average value was used. If the flavor is lower than that of Rice Koji Potato Shochu A: 1 point If the flavor is slightly lower than that of rice koji potato shochu A: 2 points If the flavor rating is the same as Rice Koji Potato Shochu A: 3 points If the flavor is slightly higher than that of rice koji potato shochu A: 4 points If the flavor is higher than that of Rice Koji Potato Shochu A: 5 points

[0040] The results are shown in Table 1. That is, when the vanillin content was 20 μg / L and the linalool content was in the range of 800 to 5000 mg / L, the flavor of the potato shochu was highly evaluated (evaluation: 4.0 to 4.3 points). Furthermore, it was found that when the linalool content was in the range of 1500 to 5000 μg / L, a particularly good flavor and liquor quality was obtained (evaluation: 4.2 to 4.3 points).

[0041] [Table 1] EXAMPLES

[0042] Linalool and vanillin were added to rice koji potato shochu A to prepare samples (Experimental Examples 2-1 to 2-8) with the concentrations shown in Table 2. That is, the linalool content was fixed at 2500 μg / L, and the vanillin content was adjusted to be in the range of 20 to 1500 μg / L.

[0043] A sensory evaluation test was carried out by 10 expert panelists for each of the samples of Experimental Examples 2-1 to 2-8. The evaluation method and criteria were the same as those in Example 1.

[0044] The results are shown in Table 2. That is, when the linalool content was 2500 μg / L and the vanillin content was in the range of 100 to 1000 μg / L, the flavor of potato shochu was highly rated (rating: 4.6 to 4.9 points).

[0045] [Table 2] EXAMPLES

[0046] We produced potato shochu using steamed rice as the koji ingredient and purple sweet potato (variety name: MYIPB029, manufactured by Miyoshi Agritech Co., Ltd.), which was selected by crossbreeding orange and purple sweet potatoes, as the koji ingredient. The brewing recipe is shown in Table 3.

[0047] [Table 3]

[0048] For the first brewing, rice with a polishing ratio of 70% was soaked in water, drained, steamed, and cooled in the usual way, and then inoculated with commercially available white koji mold for shochu to prepare rice koji. Water and wine yeast (Association Grape Wine No. 4, manufactured by the Brewing Society of Japan) were added to this rice koji, and the mixture was cultured at 25℃ for 7 days to produce the first mash.

[0049] The second brewing was carried out by washing raw sweet potatoes, removing both ends and diseased roots, and steaming them for 50 minutes (steamed sweet potatoes) as the mash material. The steamed sweet potatoes and water were added to the first mash, and the second brewing was carried out, followed by fermentation at 25°C for 14 days (Example 3). As a control, Kogane Senkan was used as the mash material, and fermentation was carried out in the same manner using shochu No. 2 yeast (Comparative Example 3).

[0050] The resulting fermented mash was distilled. The distillation was carried out by ordinary pressure distillation (middle distillate cut alcohol content 10 v / v%) using a single distillation apparatus. The resulting distillate was cooled and filtered, and stored for 6 months. After 6 months of storage, water was added to make the alcohol concentration 25 v / v%, and potato shochu was obtained.

[0051] The linalool content of the obtained potato shochu was measured by GC-MS analysis, and the vanillin content was measured by LC analysis. In addition, the potato shochu of Example 3 and Comparative Example 3 were subjected to a sensory evaluation test by 10 expert panelists. The following evaluation criteria were adopted for the evaluation. A: Has a prominent citrus-like, gorgeous aroma and a sweet vanilla-like aroma. B: Has a vibrant citrus aroma and a sweet vanilla aroma. C: Sweet potato-like aroma, but little citrus or vanilla-like sweetness. D: No sweet potato-like aroma, no gorgeous citrus aroma, and little vanilla-like sweet aroma.

[0052] The results are shown in Table 4. That is, the potato shochu of Example 3 had a linalool content of 1152 μg / L and a vanillin content of 251 μg / L, calculated as an alcohol concentration of 25 v / v%, while the potato shochu of Comparative Example 3 had a linalool content of 50 μg / L and a vanillin content of 10 μg / L, calculated as an alcohol concentration of 25 v / v%.

[0053] As a result of the sensory evaluation test, Example 3, which is a potato shochu made using wine yeast and purple sweet potato as the mashing material, had a gorgeous citrus-like aroma and a sweet vanilla-like aroma (evaluation B).On the other hand, Comparative Example 3, which was made using No. 2 shochu yeast and golden Senkan as the mashing material, did not have a sweet sweet potato-like aroma, and had little of the gorgeous citrus-like aroma or sweet vanilla-like aroma (evaluation D).

[0054] [Table 4] EXAMPLES

[0055] We produced all-potato shochu using purple sweet potato (variety name: MYIPB029, manufactured by Miyoshi Agritech Co., Ltd.), which was selected by crossbreeding orange sweet potato and purple sweet potato, as the koji and kake ingredients. The brewing recipe is shown in Table 5.

[0056] [Table 5]

[0057] Roasted sweet potato was used as the koji raw material. Specifically, after washing raw sweet potato (purple sweet potato), both ends and diseased roots were cut, and the cut pieces were prepared by cutting into 3mm x 5mm x 5mm squares. The cut pieces were roasted in a roaster at 240°C for 120 seconds to obtain roasted sweet potato. After cooling the roasted sweet potato, a commercially available white koji for shochu was inoculated and koji was made [high temperature (38-40°C) for the first 30 hours, and low temperature (33-35°C) for the last 15 hours] to obtain roasted sweet potato koji. Steamed sweet potato (purple sweet potato) was used for the second brewing, and other steps such as fermentation conditions were performed in the same manner as in Example 3. As a result, a total amount of potato shochu with an alcohol concentration of 25v / v% was obtained (Example 4). As a control, Kogane Senkan was used as the koji and kake raw materials, and shochu No. 2 yeast was used to produce all-potato shochu (Comparative Example 4).

[0058] The linalool content of the obtained potato shochu was measured by GC-MS analysis, and the vanillin content was measured by LC analysis. In addition, the potato shochu of Example 4 and Comparative Example 4 were subjected to a sensory evaluation test by 10 expert panelists. The evaluation was conducted using the same evaluation criteria as in Example 3.

[0059] The results are shown in Table 6. That is, the whole potato shochu of Example 4 had a linalool content of 4863 μg / L and a vanillin content of 491 μg / L, calculated as an alcohol concentration of 25 v / v%, while the whole potato shochu of Comparative Example 4 had a linalool content of 110 μg / L and a vanillin content of 15 μg / L, calculated as an alcohol concentration of 25 v / v%.

[0060] As a result of the sensory evaluation test, Example 4, which used purple sweet potato as the koji and kake raw materials and wine yeast, was evaluated as having a prominent citrus-like gorgeous aroma and vanilla-like sweet aroma (evaluation A).On the other hand, Comparative Example 4, which used Shochu Association No. 2 yeast and Kogane Senkan as the koji and kake raw materials, was evaluated as having a sweet sweet potato-like aroma, but little citrus-like gorgeous aroma and vanilla-like sweet aroma (evaluation C).

[0061] [Table 6]

[0062] (Reference example) In addition to the rice koji potato shochu A, the linalool and vanillin contents of six commercially available potato shochus (B to G) were measured. The results are shown in Table 7. None of these commercially available potato shochus had a linalool content of 800 to 5000 μg / L and a vanillin content of 100 to 1000 μg / L, calculated as an alcohol concentration of 25 v / v%.

[0063] [Table 7] EXAMPLES

[0064] The following commercially available shochu, barley shochu, rice shochu, vodka, or whiskey shown in (a) to (e) were prepared. Those with an alcohol content of more than 25 v / v% were diluted to adjust the alcohol content to 25 v / v%.

[0065] (a) "Exquisite Takara Shochu" (shochu of the first order, alcohol content 25 v / v%, Takara Shuzo Co., Ltd.) (b) "Iichiko" (barley shochu, alcohol content 25v / v%, Sanwa Shurui Co., Ltd.) (c) "Honkaku rice shochu Shiro" (rice shochu, alcohol content 25v / v%, Takahashi Shuzo Co., Ltd.) (d) "NIKKA COFFEY VODKA" (vodka, alcohol content 40v / v%, Nikka Whisky Co., Ltd.) (e) "CUTTY SARK" (whisky, alcohol content 40v / v%, imported by Bacardi Japan Ltd.)

[0066] The potato shochu of Example 4 was added to the above (a) to (e) to obtain new distilled alcoholic beverages (Examples 5-1 to 5-5). The volume ratio of the added amount was 21 parts of potato shochu of Example 4 to 79 parts of (a) to (e) (the content of potato shochu was 21 v / v%).

[0067] A sensory evaluation test was conducted on each of the distilled alcoholic beverages obtained by 10 expert panelists. The evaluation was conducted according to the following criteria. If the flavor is rated higher than before the addition: A If the flavor rating is slightly higher than before the addition: B If the flavor rating is the same as before addition: C If the flavor rating is slightly lower than before addition: D If the flavor rating is lower than before addition: E

[0068] The linalool content of each distilled alcoholic beverage obtained was measured by GC-MS analysis, and the vanillin content was measured by LC analysis.

[0069] The results are shown in Table 8. That is, as a result of the sensory evaluation test, it was found that adding potato shochu of Example 4 to shochu, barley shochu, rice shochu, vodka, and whiskey can improve the quality of the distilled alcoholic beverages before addition. In addition, the distilled alcoholic beverages of Examples 5-1 to 5-5 had both a gorgeous citrus-like aroma and a sweet vanilla-like aroma.

[0070] [Table 8] EXAMPLES

[0071] The amount of potato shochu of Example 4 added was 25 parts by volume (content of potato shochu was 25v / v%) to (a) to (e) 75 parts by volume, but the same operation as in Example 5 was carried out to obtain new distilled alcoholic beverages (Examples 6-1 to 6-5). The linalool content and vanillin content were measured in the same manner as in Example 5, and a sensory evaluation test was also carried out.

[0072] The results are shown in Table 9. That is, as a result of the sensory evaluation test, it was found that adding potato shochu of Example 4 to shochu, barley shochu, rice shochu, vodka, and whiskey can improve the quality of the distilled alcoholic beverages before addition. In addition, the distilled alcoholic beverages of Examples 6-1 to 6-5 had both a gorgeous citrus-like aroma and a sweet vanilla-like aroma.

[0073] [Table 9]

Claims

1. A distilled alcoholic beverage having a linalool content of 800 to 5000 μg / L and a vanillin content of 100 to 1000 μg / L, calculated based on an alcohol concentration of 25 v / v%.

2. The distilled alcoholic beverage according to claim 1, wherein the distilled alcoholic beverage is potato shochu.

3. The distilled alcoholic beverage according to claim 2, wherein the linalool content is 1500 to 5000 μg / L.

4. The distilled alcoholic beverage according to claim 2, wherein the potato shochu is entirely made from potato.

5. The distilled alcoholic beverage according to claim 3, wherein the potato shochu is entirely potato shochu.

6. A method for producing a distilled alcoholic beverage according to any one of claims 2 to 5, This method for producing distilled alcoholic beverages uses purple sweet potatoes selected by crossbreeding orange sweet potatoes with purple sweet potatoes as at least a part of the raw material.

7. The method for producing distilled alcoholic beverages according to claim 6, wherein wine yeast is used in the fermentation step.

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