Method for producing macerated liquor, and macerated liquor

Abstract

To provide a macerated liquor having a taste unlike that of traditional products.SOLUTION: A method for producing macerated liquor includes a production step of producing an alcohol-containing material, and a maceration step of macerating a raw material in the alcohol-containing material produced by the production step. In the production step, vibration is applied to the alcohol-containing material. The production step includes a fermentation step of fermenting the alcohol-containing material. In the fermentation step, vibration is applied to the alcohol-containing material. The raw material is, for example, Japanese apricot. The alcohol-containing material is, for example, shochu.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing an immersion liquor produced by immersing raw materials such as fruits in an alcohol-containing material, and to an immersion liquor.

Background Art

[0002] Immersion liquor is produced by immersing raw materials such as fruits in an alcohol-containing material. An example of immersion liquor is umeshu. Umeshu has been produced at home since ancient times. Generally, ume fruits, distilled liquor with an alcohol content of 30 to 40 degrees, and rice sugar are each contained in a sealed container in predetermined amounts and soaked for about one year for production. It is said that umeshu matures with soaking and develops "richness", and it may be soaked for 3 to 10 years. Umeshu is also produced industrially in a manner similar to home production.

[0003] Patent Document 1 discloses a method for producing umeshu with sharpness and richness.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] As described above, for example, the invention disclosed in Patent Document 1 was invented in pursuit of sharpness and richness, but there is a demand for an immersion liquor with a taste different from the conventional one for differentiation, value addition, etc.

[0006] An object of the present invention is to provide an immersion liquor with a taste different from the conventional one.

Means for Solving the Problems

[0007] The manufacturing method of the infused liquor of the first invention comprises a manufacturing process for manufacturing an alcohol-containing material, and an immersion process for immersing raw materials in the alcohol-containing material manufactured by the manufacturing process, and in the manufacturing process, vibration is applied to the alcohol-containing material.

[0008] In the present invention, raw materials are immersed in the alcohol-containing material to which vibration has been applied. Therefore, an infused liquor with a taste different from the conventional one can be obtained. For example, since the alcohol-containing material to which vibration has been applied has a milder taste than the alcohol-containing material to which no vibration has been applied, an infused liquor with a milder taste than before can be obtained.

[0009] The manufacturing method of the infused liquor of the second invention is the manufacturing method of the infused liquor of the first invention, wherein the manufacturing process has a fermentation process for fermenting the alcohol-containing material, and in the fermentation process, vibration is applied to the alcohol-containing material.

[0010] The manufacturing method of the infused liquor of the third invention is the manufacturing method of the infused liquor of the second invention, wherein the fermentation process is a process for fermenting the moromi that becomes the alcohol-containing material, and in the fermentation process, vibration is applied to the moromi.

[0011] The manufacturing method of the infused liquor of the fourth invention is the manufacturing method of the infused liquor of the first invention, wherein in the immersion process, vibration is applied to the alcohol-containing material and the raw materials.

[0012] The manufacturing method of the infused liquor of the fifth invention is the manufacturing method of the infused liquor of the first invention, wherein the alcohol-containing material is shochu.

[0013] The manufacturing method of the infused liquor of the sixth invention is the manufacturing method of the infused liquor of the first invention, wherein the alcohol-containing material is sake.

[0014] The manufacturing method of the infused liquor of the seventh invention is characterized in that, in the manufacturing method of the infused liquor of the first invention, the raw material is ume (Japanese apricot).

[0015] The manufacturing method of the infused liquor of the eighth invention is characterized by comprising an immersion step of immersing a raw material in an alcohol-containing material to which vibration is applied.

[0016] The infused liquor of the ninth invention is characterized by being manufactured by the manufacturing method of the infused liquor of the first or eighth invention.

Effect of the Invention

[0017] According to the present invention, an infused liquor having a taste different from that of the prior art can be obtained.

Brief Description of the Drawings

[0018]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

[0019] Hereinafter, embodiments of the present invention will be described. In this embodiment, the process of manufacturing umeshu (soaked liquor) will be described. Here, "umeshu" refers to liquor containing plum components. Preferably, umeshu is a liquor that includes liquors in which plums are soaked in liquor and plum components are leached out among the liqueurs defined in Article 3, Item 21 of the Liquor Tax Law (Law No. 6 of 1953), that is, plum-soaked liquor. Also, in terms of handling in operation, liquors in which plums are soaked in liquor and plum components are leached out include liquors in which plums are soaked and plum components are leached out, and umeshu in which sugars, acidulants, colorants, flavorings, other liquors, etc. are mixed therein. Further, umeshu may be either genuine umeshu or non-genuine umeshu in the "Voluntary Standards Regarding the Labeling of Specific Matters of Umeshu" established by the Japan Spirits and Liqueurs Makers Association. Genuine umeshu is umeshu that uses only plums, sugars, and liquor as raw materials and does not use acidulants, colorants, or flavorings.

[0020] Note that the manufacturing process described below is merely an example, and umeshu can be manufactured according to the conventional umeshu manufacturing process. Also, numerical values such as quantity and time are not limited thereto. The same applies to the manufacturing of shochu, sake, etc. described later.

[0021] FIG. 1 is a flowchart showing an example of the umeshu manufacturing process. First, the freezing process of plums is performed. The plum fruits are washed with water or an appropriate washing aqueous solution as needed, and then the moisture is wiped off. Alternatively, the plum fruits may be cleaned without being washed, such as by removing sand and dust or sweeping them away. Next, the plum fruits are frozen. The freezing method is not particularly limited, and any freezing method can be adopted. For example, in food manufacturing, any freezing means may be used as long as it is a commonly used freezing means, such as air freezing method, air blast freezing method, contact freezing method, brine freezing method, freezing method using liquid nitrogen, liquefied gas freezing method, cell alive system freezing method, etc. For example, in the case of the air freezing method, the plum fruits are frozen by passing more than 24 hours in a freezer at, for example, -20°C. Note that the plum fruits may not be frozen. In this case, the freezing process is omitted. Also, the plum fruits may be post-ripened. Further, fully ripe plums may be used.

[0022] Next, the immersion step is performed. The frozen ume plums are immersed in the alcohol-containing material while in the frozen state. However, the ume plums may be immersed in the alcohol-containing material during or after thawing. The frozen ume plums may be immersed as they are, without being crushed, that is, with the pericarp and / or pulp immersed in the alcohol-containing material. It is preferable that only the pericarp and / or pulp portions are immersed in the alcohol-containing material in a state where they are directly in contact with the alcohol-containing material.

[0023] In the immersion step, in addition to immersing the ume plums in the alcohol-containing material, saccharides may be added. The saccharides are not particularly limited, and for example, monosaccharides (e.g., fructose, glucose), disaccharides (e.g., sucrose, lactose), oligosaccharides, and polysaccharides can be used. Specifically, rock sugar, granulated sugar, isomerized sugar, liquid sugar, refined sugar, brown sugar, etc. may be used. Preferred saccharides are granulated sugars such as refined sugar.

[0024] When saccharides are added in the immersion step, the ratio of ume plums (kg): alcohol-containing material (L): saccharides (kg) can usually be within the range of 1:(1.0 - 3.0):(0.0 - 2.0). From the perspective of flavor extraction, the ratio of ume plums (kg): alcohol-containing material (L): sugar (kg) is preferably 1:(1.0 - 3.0):(0.1 - 1.0), and more preferably 1:(1.0 - 3.0):(0.3 - 0.5).

[0025] Also, the timing of adding the saccharides to the alcohol-containing material is, for example, within 0 to 28 days, preferably within 3 to 14 days, more preferably within 5 to 10 days after immersing the frozen ume plums in the alcohol-containing material. Also, a pre-mixed and dissolved product of saccharides and alcohol may be added.

[0026] The total period of immersion of the frozen ume plums in the alcohol-containing material and the immersion in the saccharides and alcohol-containing material is, for example, 8 days to 6 months, or 2 weeks to 6 months. From the perspective of flavor, it is preferably 8 days to 2 months, or 2 weeks to 2 months, and more preferably 2 weeks to 1 month. After the immersion period, the ume fruits are separated and can be provided as ume liquor.

[0027] The temperature during immersion is not particularly limited. For example, it is above 10°C and below 30°C, preferably 12 - 28°C, more preferably 15 - 25°C, still more preferably 17 - 23°C, and even more preferably 18 - 22°C.

[0028] In the aging process, the plums are taken out from those immersed in the immersion process and aged in an aging tank for about 2 years, for example. In the blending process, sugars, seasonings, etc. are blended into the plum wine aged in the aging process. In the sedimentation process, the sedimentation of the plum wine is carried out. In the filtration process, the plum wine is filtered. In the sterilization process, the plum wine is sterilized. In the filling process, the plum wine is filled into containers such as bottles and cans.

[0029] Note that the aging process may not be carried out. In this case, after the immersion process, the blending process is carried out, but the plums are taken out from those immersed in the immersion process and the blending process is carried out. Also, when the aging process is not carried out, the period of the immersion process is adjusted as appropriate.

[0030] The production of the alcohol-containing material for immersing plums (raw materials) will be described. In the production process of the alcohol-containing material, vibration is applied to the alcohol-containing material.

[0031] (First Embodiment) In the first embodiment, the case where the alcohol-containing material is shochu will be described. Figure 2 is a flowchart showing an example of the production process of Class B shochu.

[0032] In the immersion and draining process, the washed rice is immersed in water, and after the rice has sufficiently absorbed moisture, draining is carried out. In the steaming process, the rice subjected to immersion and draining is steamed. In the koji-making process, the steamed rice is cooled to around 40°C and used as koji raw material. Then, with koji mold added to the koji raw material, it is transferred to koji-making equipment, left to stand for about one day, and then the koji is taken out and transferred to the primary charging.

[0033] In the koji raw material production method described so far, as described above, in addition to making koji using rice as the raw material, it is also possible to use wheat as the raw material for koji.

[0034] In the primary charging process, clean water and yeast are added to the above-mentioned koji for charging, and it is fermented and aged for about one week to produce the primary mash. After that, it is transferred to the secondary charging. Note that the aging period of about one week needs to be managed so that the temperature of the mash does not exceed 30°C. This is because if the mash exceeds 30°C, the mash will weaken, and there is a possibility that the mash will rot during the next secondary charging.

[0035] When the main raw material for the secondary charging is sweet potato, that is, when it is sweet potato shochu, the sweet potato is steamed for a certain period until the inside is sufficiently steamed, and then cooled so that the mash immediately after the secondary charging reaches the optimum temperature. Even when rice, wheat, etc. other than sweet potato are used, appropriate treatment is carried out before the secondary charging as necessary.

[0036] In the secondary charging process, the main raw material is put into the tank containing the primary mash. Similar to the primary charging, saccharification and fermentation proceed simultaneously in the mash, and in order to maintain the balance, the temperature adjustment is carried out strictly. The fermentation period of the secondary charging is preferably about 10 to 20 days, which is the normal range, for example, when the main raw material is sweet potato. Since the outside air temperature, the starch content of the sweet potato, the amount of charged water, the type of yeast, etc. during the fermentation period affect the finish of the secondary mash, it is preferably adjusted by a sensory test, for example.

[0037] In the distillation process, steam is blown into the secondary mash after fermentation is completed, and by boiling and cooling the steam that has risen, it becomes possible to obtain the raw shochu. In the case of category B shochu, usually, single distillation is carried out.

[0038] In the dilution process, an appropriate amount of water is added to the distilled liquor after the distillation process. In the filtration process, the distilled liquor after the dilution process is filtered. Finally, in the bottling process, the shochu after the filtration process is bottled.

[0039] Figure 3 is a flowchart showing an example of the manufacturing process of Class A shochu. Class A shochu is, for example, white liquor. First, starchy raw materials such as barley and corn are steamed and saccharified. In the charging process, water and yeast are added to the raw materials, fermented, and mash is produced.

[0040] In the distillation process, steam is blown into the fermented mash that has finished fermentation, and by boiling and then cooling the steam that has risen, it becomes possible to obtain the base liquor of shochu. In the case of Class A shochu, continuous distillation is usually performed. After the distillation process, the same processes as for Class B shochu are carried out.

[0041] Here, in the fermentation process of fermenting the alcohol-containing material, vibration is applied to the alcohol-containing material. In the case of Class B shochu, in the secondary charging process, and in the case of Class A shochu, in the charging process, vibration is applied to the mash that becomes the alcohol-containing material. Figure 4 is a diagram schematically showing a tank and a vibrator. The tank 1 (container) houses the mash. In the case of Class B shochu, vibration may be applied in the primary charging process.

[0042] The vibrator 2 (vibrating part) is provided on the side wall (outer wall) of the tank 1. The vibrator 2 vibrates based on the supplied signal, and by vibrating the installation surface (here, the outer wall of the tank 1) where the vibrator 2 is installed, the mash is vibrated. The vibrator 2 is, for example, a dynamic type vibrator having an internal magnetic circuit within an internal space defined by a housing. The vibrator 2 generates a driving force that changes alternately along the axial direction, thereby vibrating the installation surface such as a plate material on which the vibrator 2 is placed.

[0043] For example, a music signal is supplied to the vibrator 2. The music signal is amplified by, for example, an amplifier and supplied to the vibrator 2. The amplifier outputs, for example, a music signal from a sound source such as a PC. The PC performs signal processing on signals such as music signals and supplies the music signals etc. on which the signal processing has been performed to the amplifier. Here, when the signal is a music signal, the PC performs signal processing such as DRC (Dynamic Range Control) and equalizing on the music signal in order to give appropriate vibrations. The PC analyzes, for example, the music signal and performs signal processing on the music signal based on the analysis result.

[0044] Since the vibrator 2 vibrates by the supplied music signal, vibrations based on the music signal are imparted to the mash. Note that although the vibrator 2 is provided on the side wall of the tank 1, it may be provided on the upper wall or the bottom wall.

[0045] (Second Embodiment) In the second embodiment, the case where the alcohol-containing material is sake will be described. "Sake" is a product fermented by yeast using rice, rice koji, and water as main raw materials, and is the sake defined by the Japanese Liquor Tax Law. Fig. 5 is a diagram showing an example of the process for manufacturing sake. Note that the process shown in Fig. 5 is an example of a conventionally performed process.

[0046] The "rice polishing" process is a process of polishing rice (sake rice). The "rice washing" process is a process of washing the polished rice and removing bran. The "soaking" process is a process of soaking the rice in water in order to allow the rice to absorb an appropriate amount of moisture after rice washing. The "rice steaming" process is a process of steaming the rice containing moisture. The rice is steamed by a large steamer called a koshiki or a rice steamer. The "cooling" process is a process of cooling the steamed rice to temperatures corresponding to koji making, yeast making, and mash respectively.

[0047] The "Koji-making" process is the process of making koji, which is the base of sake, and is also called "Seikiku". Specifically, koji mold is attached to rice, and the koji mold is allowed to grow in the rice. "Yeast mash" is a substance in which a large amount of yeast that promotes alcoholic fermentation has been propagated. In the "Yeast mash-making" process, yeast, lactic acid bacteria, and steamed rice are added to a mixture of koji and water. Generally, it takes two weeks to one month to complete the yeast mash. In addition, the production method of making yeast mash by hand is called "Kimoto-making". In the case of Kimoto-making, lactic acid is not added, and lactic acid bacteria in the air of the warehouse are taken in.

[0048] The "Moromi and Charging" process is a process in which yeast mash is put into a tank, and koji, steamed rice, and water are added and fermented. Fermentation takes about three weeks to one month, and the fermented state, which is the base of sake, is called "Moromi". When putting koji, steamed rice, and water into the yeast mash, it is not added all at once, but is fermented slowly in three portions. This is called "Three-stage charging". In addition, the "Moromi and Charging" process may be divided into a charging process of charging moromi and a fermentation process of fermenting moromi.

[0049] The "Pressing" process is a process of squeezing (pressing) moromi after the fermentation period ends to separate it into sake and sake lees. Since small solids such as finely ground rice and yeast remain in the freshly squeezed sake, the process of filtering (filtration) to remove them is the "Filtration" process. The subsequent heat treatment is the "Pasteurization" process. The process of storing for aging after pasteurization is the "Storage" process. Sake stored and aged for about half a year to one year changes to a mellow taste. The process of blending (mixing and diluting) the aged raw sake is the "Blending and Diluting" process. Before shipment, the blended sake is pasteurized again to stabilize it, which is the "Pasteurization" process. Then, the process of filling it into bottles or packs is the "Bottling" process, and it is completed.

[0050] In the process of fermenting moromi in the above-mentioned "Moromi and Charging" process, the moromi is vibrated. In the process of fermenting moromi (for example, for about one month), the moromi is constantly vibrated. Figure 6 is a diagram schematically showing a tank and a vibrator. The tank 3 (container) houses the moromi.

[0051] The vibrator 4 (vibrating part) is provided on the side wall (outer wall) of the tank 3. The vibrator 4 vibrates based on the supplied signal, and by vibrating the installation surface (here, the outer wall of the tank 3) on which the vibrator 4 is installed, the mash is vibrated. The vibrator 4 is, for example, a dynamic type vibrator having an internal magnetic circuit within an internal space defined by a housing. The vibrator 4 generates a driving force that changes alternately along the axial direction to vibrate the installation surface such as a plate material on which the vibrator 4 is placed.

[0052] For example, a music signal is supplied to the vibrator 4. The music signal is amplified by an amplifier, for example, and supplied to the vibrator 4. The amplifier outputs a music signal from a sound source such as a PC, for example. The PC performs signal processing on signals such as music signals and supplies the music signals etc. on which signal processing has been performed to the amplifier. Here, when the signal is a music signal, the PC performs signal processing such as DRC (Dynamic Range Control) and equalizing on the music signal in order to apply appropriate vibration. The PC analyzes the music signal, for example, and performs signal processing on the music signal based on the analysis result.

[0053] Since the vibrator 4 vibrates due to the supplied music signal, vibration based on the music signal is imparted to the mash. Note that although the vibrator 4 is provided on the side wall of the tank 3, it may be provided on the upper wall or the bottom wall.

[0054] As described above, in the present embodiment, the raw material (ume) is immersed in the alcohol-containing material (shochu, sake) to which vibration has been imparted. Therefore, an immersion liquor (ume liquor) with a taste different from that of the prior art can be obtained. For example, the alcohol-containing material (shochu, sake) to which vibration has been imparted has a smoother taste compared to the alcohol-containing material (shochu, sake) to which no vibration has been imparted, so an immersion liquor (ume liquor) with a smoother taste than the prior art can be obtained.

[0055] As described above, embodiments of the present invention have been explained. However, the applicable forms of the present invention are not limited to the above-described embodiments, and as exemplified below, appropriate changes can be made without departing from the gist of the present invention.

[0056] In the above-described embodiment, in the step of immersing ume (raw material) in an alcohol-containing material, vibration may be applied to the alcohol-containing material and ume (raw material). In this case, a vibrator (vibrating part) may be provided on the outer wall of the immersion tank that houses the ume and the alcohol-containing material, and the vibrator may be used to apply vibration to the immersion tank so that vibration is applied from the immersion tank to the ume and the alcohol-containing material.

[0057] In the above-described embodiment, shochu and sake were exemplified as the alcohol-containing material. However, for example, brandy, whiskey, vodka, etc. may also be used. Even in these cases, vibration may be applied in the fermentation step.

[0058] In the above-described embodiment, umeshu was exemplified as the immersed liquor. However, for example, an immersed liquor produced by immersing fruits or the like as raw materials in an alcohol-containing material may also be used.

Industrial Applicability

[0059] The present invention can be suitably employed in a method for producing an immersed liquor produced by immersing a raw material such as a fruit in an alcohol-containing material, and in the immersed liquor.

Explanation of Reference Numerals

[0060] 1, 3 Tanks (containers) 2, 4 Vibrators (vibrating parts)

Claims

1. A manufacturing process for producing an alcohol-containing material, An immersion step of immersing a raw material in the alcohol-containing material produced by the manufacturing process, Comprising, In the manufacturing process, a method for producing an infused liquor, characterized in that vibration is applied to the alcohol-containing material.

2. The manufacturing process has a fermentation step of fermenting the alcohol-containing material, In the fermentation step, a method for producing an infused liquor according to Claim 1, characterized in that vibration is applied to the alcohol-containing material.

3. The fermentation step is a step of fermenting the moromi that becomes the alcohol-containing material, In the fermentation step, a method for producing an infused liquor according to Claim 2, characterized in that vibration is applied to the moromi.

4. In the immersion step, a method for producing an infused liquor according to Claim 1, characterized in that vibration is applied to the alcohol-containing material and the raw material.

5. The alcohol-containing material is shochu, and the method for producing an infused liquor according to Claim 1 is characterized in that.

6. The alcohol-containing material is sake, and the method for producing an infused liquor according to Claim 1 is characterized in that.

7. The raw material is ume, and the method for producing an infused liquor according to Claim 1 is characterized in that.

8. A method for producing an infused liquor, characterized by comprising an immersion step of immersing a raw material in an alcohol-containing material to which vibration has been applied.

9. An infused liquor, characterized in that it is produced by the method for producing an infused liquor according to Claim 1 or 8.

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