Method for producing liqueur, and liqueur

Abstract

To provide a method for producing a liqueur, using only grains such as rice malt and barley, or fruits, and water as the raw materials, and capable of adjusting flavor, and to provide a liqueur produced by the method.SOLUTION: A method for producing a liqueur includes an amazake addition step of adding a malt amazake to a brewage, and preferably, further includes a rice shochu addition step of adding a rice shochu to an unrefined liquor. A content of ethyl caproate in the rice shochu is 10 ppm or more, and a content of ethyl caproate in the unrefined liquor is less than 10 ppm. A ratio of ethanol contained in the rice shochu is 5-25 mass% in the total amount of the ethanol contained in the rice shochu, and polished rice used for charging the refined liquor, a content of ethyl caproate in the brewage obtained in the rice shochu addition step is 3.6 ppm or more, and a content (ppm) of ethyl caproate / a content (mM) of a 6C or more C free fatty acid is 20-35.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a liqueur and the liqueur. [Background technology]

[0002] In recent years, consumer tastes have become more diverse, and alcoholic beverages such as sake and liqueurs with a variety of flavors have been sold or developed. Patent Document 1 discloses a method for producing sake that uses unpolished purple-black rice as the rice used to make mash, and transfers the anthocyanin pigment contained in the bran of the purple-black rice to the liquid part of the mash during fermentation, resulting in a reddish-purple color. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-60528 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, there has been a demand for a method for producing a liqueur with an adjustable flavor using only grains such as rice or barley, or fruit, and water as ingredients.

[0005] The problem to be solved by the present invention is to provide a method for producing a liqueur that can adjust the flavor using only rice koji, grains such as barley or fruit, and water as ingredients, and to provide a liqueur produced by the method. [Means for solving the problem]

[0006] The present inventors have conducted extensive research in light of the above problems and have found that the flavor of liqueur can be adjusted by adding koji amazake to brewed alcohol. The present invention has been completed based on these findings.

[0007] The present invention relates to a method for producing a liqueur, including a koji amazake addition step of adding koji amazake to brewed sake.

[0008] The method for producing the liqueur preferably further comprises a rice shochu adding step of adding rice shochu to moromi, wherein the ethyl caproate content in the rice shochu is 10 ppm or more, the ethyl caproate content in the moromi is less than 10 ppm, the proportion of the ethanol contained in the rice shochu relative to the total amount of ethanol contained in the rice shochu and the white rice used to prepare the moromi is 5 to 25 mass%, the ethyl caproate content in the brewed alcohol obtained in the rice shochu adding step is 3.6 ppm or more, and the ratio of the ethyl caproate content (ppm) to the content of free fatty acids having 6 or more carbon atoms (mM) is in the range of 20 to 35.

[0009] The brewed alcoholic beverage is preferably sake.

[0010] Preferably, at least one selected from the group consisting of alpha rice and colored rice is not used as a raw material in the method for producing the liqueur.

[0011] The present invention further relates to a liqueur produced by the above-mentioned method for producing a liqueur. [Effects of the Invention]

[0012] The present invention provides a method for producing a liqueur whose flavor can be adjusted using only rice koji, grains such as barley or fruit, and water as ingredients. The liqueur of the present invention contains only organic substances derived from rice koji, grains such as barley, or fruit, and is additive-free. [Brief explanation of the drawings]

[0013] [Figure 1] 1 is a flowchart of one embodiment of a method for producing brewed alcoholic beverages including a rice shochu addition step. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will now be described in further detail.

[0015] Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both ends of the range are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0016] The method for producing a liqueur of the present invention includes a koji amazake addition step of adding koji amazake to brewed alcohol. This is ordinary amazake produced using rice koji as a raw material and is commercially available. The koji amazake may be colorless and transparent after a squeezing process, or cloudy white without a squeezing process. When koji amazake is added to brewed alcohol for sake to adjust the sweetness and promote fermentation, cloudy white koji amazake produced without a squeezing process is usually added. Furthermore, koji amazake has not been used in the production of liqueurs. The brewed alcohol is preferably sake, wine, or beer, and more preferably sake.

[0017] The brewed alcoholic beverage may be produced by a method for producing brewed alcoholic beverages that includes a rice shochu addition step of adding rice shochu to moromi mash. The ethyl caproate content in the rice shochu is 10 ppm or more, the ethyl caproate content in the moromi mash is less than 10 ppm, the proportion of ethanol contained in the rice shochu relative to the total amount of ethanol contained in the rice shochu and the polished rice used to prepare the moromi mash is 5 to 25 mass%, the ethyl caproate content in the brewed alcoholic beverage obtained in the rice shochu addition step is 3.6 ppm or more, and the ratio of the ethyl caproate content (ppm) to the free fatty acid content (mM) having 6 or more carbon atoms is in the range of 20 to 35. A flowchart of one embodiment of the method for producing brewed alcoholic beverages that includes the rice shochu addition step is shown in Figure 1.

[0018] The brewed alcoholic beverage is produced by the method for producing brewed alcoholic beverage described in, for example, JP-A-2023-119920.

[0019] In the method for producing the liqueur of the present invention, at least one selected from the group consisting of alpha rice and colored rice may or may not be used as a raw material. From the viewpoint of the flavor and transparency of the liqueur, it is preferable that at least one selected from the group consisting of alpha rice and colored rice is not used as a raw material.

[0020] <Impossible / impractical circumstances> The flavor of the liqueur of the present invention is an alcoholic beverage containing only organic substances derived from grains such as rice koji and barley, or fruits, and does not contain any additives, and is different from the flavor of conventional liqueurs that contain additives. However, quantifying the flavor of the liqueur of the present invention is impossible or impractical; the flavor can only be evaluated by drinking it. Therefore, the liqueur of the present invention should be defined by its production method. [Example]

[0021] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0022] In the examples and comparative examples, various physical properties were measured or calculated as follows.

[0023] <Alcohol content> The alcohol content of each sample was measured using an SD-type rapid alcohol measurement system manufactured by Kyoto Electronics Manufacturing Co., Ltd. in accordance with the analytical method prescribed by the National Tax Agency.

[0024] <Ethyl caproate content> The samples used were sake and rice shochu (brewer's alcohol) described below, diluted two-fold to an alcohol content of 15% by mass. The alcohol content of each sample was measured by the headspace method using a gas chromatograph system (Agilent Technologies 7890B) and a headspace sampler (Agilent Technologies 7697A) under the following conditions: -Gas chromatography measurement conditions- Column: Agilent Technologies DB-WAX (inner diameter 0.32 cm x length 30 cm) Carrier gas: Nitrogen Flow rate: 2.0ml / min Column temperature: 85℃ The injection port temperature was 250°C, and the FID temperature was 250°C. 1.0 ml of sample and 0.1 ml of internal standard solution (methyl caproate) were placed in a 20 ml glass vial, sealed, and heated at 50°C for 30 minutes using a headspace sampler. The headspace gas was then automatically injected into the gas chromatograph. A calibration curve was prepared by dissolving a standard sample of ethyl caproate in 15% (v / v) ethanol solution and quantifying it using the internal standard method.

[0025] <Free fatty acid content with 6 or more carbon atoms> Using NEFA C-Test Wako manufactured by Wako Pure Chemical Industries, Ltd., a caproic acid solution in which caproic acid was dissolved in a 15 v / v % aqueous ethanol solution was used as a standard sample, and the absorbance at 550 nm was measured to calculate the content of free fatty acids with 6 or more carbon atoms contained in each sample.

[0026] <Preparation of sake mash> "Yume no Kaori" rice from Fukushima Prefecture was used as the koji rice and kakemai rice, and was polished to a polishing ratio of 40% using a rice polisher (Satake Corporation EDB15A). Test brewing was carried out using the mashing recipe shown in Table 1, with no yeast starter.

[0027] The koji used was Byakuya, a koji starter for sake made by Hishiroku Co., Ltd., and was produced in the usual manner. Yeast pre-cultured in koji broth medium (Brix. 11) was added to the koji broth medium (Brix. 11) and subjected to static culture at 30°C for 3 days. After centrifugation at 3000 rpm for 10 minutes and washing with sterilized water, 5 × 10 6 The mash temperature was maintained at 6.5°C during fermentation, and was raised at a rate of 0.5°C / day until it reached a maximum temperature of 11°C. Thereafter, the temperature was adjusted as needed based on the progress of fermentation, with 10°C as the base temperature.

[0028] The yeast used was Utsukushima Yume Yeast F7-01, owned by Fukushima Prefecture High-Tech Plaza. Fermentation was considered complete when the alcohol content of the sake mash reached approximately 15.5% by mass. The sake mash was then centrifuged at 9000 rpm for 5 minutes to remove the sake lees, and the ethyl caproate content in the resulting sample was measured. The ethyl caproate content in the mash was 3.3 ppm.

[0029] <Preparation of rice shochu> Nekka, manufactured by Nekka LLC, was produced using a method that included a step of vacuum distilling rice shochu mash at 0.098 Pa and 30°C. The resulting rice shochu had an ethyl caproate content of 16.3 ppm, a free fatty acid content of 6 or more carbon atoms of 0.19 mM, and an alcohol content of 25% by mass.

[0030] <Preparation of sake using moromi prepared with Utsukushima Yume Yeast F7-01> The rice shochu was added as the brewing alcohol to moromi (mash) prepared using Utsukushima Yume yeast F7-01, so that the ethanol content in the rice shochu was 10% or 40% by mass relative to the mass of the rice used to prepare the moromi. Water was added to adjust the alcohol concentration in each of the resulting sakes to approximately 17.5% by mass, and the sake lees were then removed by filtration to prepare each sake. Furthermore, commercially available brewing alcohol (containing less than 10 ppm of ethyl caproate) was added to adjust the ethanol content in the brewing alcohol to 10% by mass relative to the mass of the rice used to prepare the moromi. The sake lees were then removed by filtration to prepare each sake. The ethyl caproate content and the free fatty acid content of 6 or more carbon atoms in each sake were measured. The results are shown in Table 1.

[0031] [Table 1]

[0032] <Preparation of Koji Amazake> Koji and steamed rice were mixed in a mass ratio of 2:1, and water was added to the resulting mixture so that the mass ratio of the mixture to water was 3:1, followed by saccharification for 6 hours at 60° C. The resulting saccharified product was then squeezed to obtain a colorless, transparent koji amazake.

[0033] [Example 1] One liter of the koji amazake was added to 100 liters of the sake prepared using Utsukushima Yume Yeast F7-01 to produce a liqueur. The flavor of the liqueur was excellent.

Claims

1. A method for producing a liqueur, comprising: A method for producing a liqueur, comprising a koji amazake adding step of adding koji amazake to brewed alcohol.

2. In the method for producing a liqueur according to claim 1, The method further includes a rice shochu adding step of adding rice shochu to the moromi, The content of ethyl caproate in the rice shochu is 10 ppm or more, The content of ethyl caproate in the mash is less than 10 ppm, The ratio of the ethanol contained in the rice shochu to the total amount of the ethanol contained in the rice shochu and the white rice used in preparing the moromi is 5 to 25% by mass, A method for producing a liqueur, wherein the brewed alcohol obtained in the rice shochu addition step has an ethyl caproate content of 3.6 ppm or more, and the ethyl caproate content (ppm) / free fatty acid content (mM) having 6 or more carbon atoms is in the range of 20 to 35.

3. 2. The method for producing a liqueur according to claim 1, wherein the brewed alcoholic beverage is sake.

4. 2. The method for producing a liqueur according to claim 1, wherein at least one selected from the group consisting of alpha rice and colored rice is not used as a raw material.

5. A liqueur produced by the method for producing a liqueur according to any one of claims 1 to 4.

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