Process for the production of distillation bottoms and redistilled bottoms

Abstract

To solve the problem that a distillation residual liquid and a distillation residue after distillation are difficult to be directly reused and must be treated as an industrial waste after being subjected to an undrinkable treatment in a zinc production process, and the cost and the environmental load related to the production are large. There is also a demand for the development of gin having a novel flavor.SOLUTION: The method for producing the gin comprises using the distillation residual liquid and the distillation residue again as a raw material for producing the gin and distilling the raw material to reduce the number of times of treatment as industrial waste, reduce cost and load on the environment, and provide the gin having a fresh fragrance like forest bathing and a characteristic flavor, and an alcoholic beverage using the gin.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a distillate obtained by distilling again the distillation residue generated in the distillation step and the distillation residue as raw materials, among a series of steps for producing a distillate. [Background technology]

[0002] Gin is an alcoholic beverage made by steeping botanical ingredients (juniper berries, orange peel, etc.) in alcohol and distilling it, and is characterized by a rich aroma derived from the plants that are steeped in it. In addition to being consumed directly on the rocks or with water, it is also used as an ingredient in other alcoholic beverages such as cocktails and chuhai, as well as in condiments, and in recent years, drinks made by adjusting the alcohol content of gin to a low level (10% or less) and adding carbonation have become particularly popular.

[0003] In the gin production process, plant ingredients are first steeped in alcohol, and once the aroma of the ingredients has been transferred to the infusion, it is distilled in a still. The distillate becomes the raw gin liquor, but some remains in the still as a residue. The plant ingredients also become residue. These are generally not reused as food ingredients or feed ingredients, but are treated as industrial waste. This has led to problems such as the cost of treatment and the environmental impact. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2005-237299 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-223923 [Patent Document 3] Patent No. 7007535 [Patent Document 4] Japanese Patent Publication No. 2022-165540 Summary of the Invention [Problem to be solved by the invention]

[0005] The invention of Patent Document 1 provides a distinctive alcoholic beverage by adding shochu lees, which are generated during the distillation process of shochu, a distilled alcoholic beverage. Furthermore, the invention of Patent Document 2 provides a process for separating the distillation lees generated in the distillation process of awamori, a distilled alcoholic beverage, into solid and liquid and processing them into functional foods and seasonings. The above invention reuses the distillation lees generated in the distillation process in the production of distilled spirits such as shochu and awamori as raw materials, etc., and can be effective from both economic and environmental perspectives in that it adds value to something that would normally be discarded.

[0006] Furthermore, the invention in Patent Document 3 uses grape flowers as one of the ingredients and provides a gin with the aroma of grape flowers, as well as a method for producing the same. The invention in Patent Document 4 uses roasted juniper berries as an ingredient in the gin, providing a distilled spirit, alcoholic beverage with a mellow aftertaste, and a method for producing the same. Both of these inventions contribute to the creation of new flavors and flavor improvements for gin.

[0007] As such, there are technologies that add shochu lees generated during the distillation process to shochu to provide a new alcoholic beverage, and technologies that use the shochu lees as a functional food, but there is no technology that re-distills the shochu lees to obtain distilled liquor.

[0008] An object of the present invention is to provide a method for producing a distilled liquid by reusing alcoholic beverage residues such as stillage or distillation residues generated in a distillation process, and a method for producing distilled alcohol. [Means for solving the problem]

[0009] The inventors have discovered that when stillage or distillation residue generated in the distillation process of gin, which is a distilled spirit, is distilled again, gin with a distinctive flavor, such as a refreshing aroma reminiscent of forest bathing, can be obtained by devising a distillation method. This method is not limited to gin, but can also be applied to stillage or distillation residue generated in the production process of distilled spirits. (1) A method for producing a distilled liquid, comprising: a by-product distillation step of distilling at least one of alcoholic beverage residue and alcoholic beverage bottoms; and a recovery step of recovering the distilled liquid obtained in the by-product distillation step. (2) The method for producing a distilled liquid according to (1), wherein the alcoholic beverage residue or the alcoholic beverage residual liquid is a by-product remaining in the first step of straining or distilling an alcoholic soaking liquid or an alcoholic mash. (3) The method for producing a distilled liquid according to (2), wherein the first separation conditions in the first step and the second distillation conditions in the by-product distillation step are different, and the second distillation conditions are distillation conditions that make it easier to recover aroma components contained in the soaking liquid or the mash than the first separation conditions. (4) The method for producing a distilled liquid according to (2), wherein the steeping liquid contains at least one raw material selected from orange peel, juniper berry, coriander seed, angelica root, and licorice root. (5) The method for producing multiple distilled liquids according to (2), wherein the moromi contains at least one selected from grains such as rice, barley, and potato, or shiso as a raw material. (6) A method for producing distilled liquor by mixing the distillate obtained by the method described in (1) with raw material alcohol and water. (7) A method for producing a seasoning liquid having an alcohol concentration in the range of 1% to 20%, which comprises mixing the distillate obtained by the method described in (1) with raw material alcohol, sugars, and salt. (8) The method for producing a seasoning liquid according to (7), wherein the seasoning liquid contains a sake lees digestive liquid. (9) A method for producing a coffee bean infusion, which comprises soaking coffee beans in the distillate obtained by the method described in (1) or the distilled liquor obtained by the method described in (6), followed by solid-liquid separation. (10) A method for producing a low-alcohol beverage comprising a distillate obtained by the method described in (1) or a distilled liquor obtained by the method described in (6) and at least one selected from fruit juice, sugars, acidulants, and flavorings. (11) A method for producing a plurality of distilled liquids, comprising: a first distillation step of distilling an alcohol-containing soaking liquid or an alcohol-containing mash; a first recovery step of recovering the distilled liquid obtained in the first distillation step; a by-product distillation step of distilling at least one of the distillation residue or the distillation residue remaining in the first distillation step; and a second recovery step of recovering the distilled liquid obtained in the by-product distillation step. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a method for producing a distilled liquid and a method for producing a distilled liquor by reusing the stillage and distillation residue generated in the distillation process, thereby providing a distilled liquid and a distilled liquor having a flavor different from that of conventional distilled liquors. The gin of the present invention has a refreshing aroma reminiscent of forest bathing. Furthermore, alcoholic beverages and seasonings with distinctive flavors can be produced using the gin of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0011] The method for producing a distilled liquid of the present invention is characterized by comprising a by-product distillation step of distilling at least one of alcoholic beverage residue and alcoholic beverage bottoms, and a recovery step of recovering the distilled liquid obtained in the by-product distillation step. The by-product distillation step is preferably performed on the alcoholic beverage residue and alcoholic beverage bottoms. This is economical because both the alcoholic beverage residue and alcoholic beverage bottoms contain aroma components and the process does not require the effort of separating the two. Alcoholic residue and alcoholic beverage residue refer to by-products remaining in the production (distillation) of alcoholic beverages. Alcoholic beverages are classified into four types under the Liquor Tax Act: sparkling alcoholic beverages, brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages. However, alcoholic beverages in the present invention do not include sake, which is a brewed alcoholic beverage. Sparkling alcoholic beverages include beer and happoshu, brewed alcoholic beverages include fruit liquor, distilled alcoholic beverages include continuous distilled shochu, single distilled shochu, whiskey, brandy, raw alcohol, and spirits, and blended alcoholic beverages include synthetic sake, mirin, sweet fruit liquor, liqueur, powdered liquor, and miscellaneous alcohol. The alcoholic beverage residue includes the residue remaining after straining the alcoholic steeping liquid or the alcoholic mash, and the distillation residue remaining after distilling the alcoholic steeping liquid or the alcoholic mash. The alcoholic beverage bottoms include the bottoms remaining after straining the alcoholic steeping liquid or alcoholic mash, and the distillation bottoms remaining after distilling the alcoholic steeping liquid or alcoholic mash.

[0012] The distillation residue and distillation bottoms are what remain after obtaining a distillation bottoms in the first distillation step of distilling an alcohol-containing soaking liquid or an alcohol-containing mash, and they consist of a solid portion and a liquid portion. Here, the solid portion is referred to as the distillation bottoms and the liquid portion is referred to as the distillation bottoms. For example, when plant materials (such as herbs) are soaked in alcohol, the aroma components of the plant materials are transferred to the alcohol, and then transferred to the distillate together with the alcohol during the distillation process. On the other hand, the distillation residue and distillation residue also contain aroma components of the plant raw material, but are generally discarded without being reused as raw materials. However, in the present invention, at least one of the distillation residue and distillation residue is subjected to distillation, thereby recovering the aroma components that did not transfer to the distillation liquid in the first distillation step together with alcohol. It is more preferable to immerse both the distillation residue and distillation residue in the by-product distillation step, both in terms of alcohol quality and reduction of industrial waste. The alcohol concentration of the distillation residue and distillation residue is not particularly limited as long as they contain alcohol, but 25% to 35% is preferred.

[0013] An alcohol-containing soaking liquid is a liquid in which alcohol is added to an article that is the raw material for alcoholic beverages. The soaking liquid may be strained or unstrained. Since the raw materials in the soaking liquid also contain alcohol, it is preferable to use an unstrained soaking liquid. Mixed alcoholic beverages are obtained by straining an alcoholic soaking liquid, and distilled alcoholic beverages are obtained by distilling an alcoholic soaking liquid. Alcoholic moromi refers to the fermentation of ingredients that are used to make alcoholic beverages (limited to those that can be used to manufacture alcoholic beverages). The moromi may or may not be strained. Alcoholic beverages obtained by straining alcoholic mash include sparkling alcoholic beverages and brewed alcoholic beverages. Alcoholic beverages obtained by distilling alcoholic mash include distilled alcoholic beverages.

[0014] In the present invention, it is preferable that the first separation conditions in the first step and the second distillation conditions in the by-product distillation step are different. The second distillation conditions are preferably conditions (including distillation conditions) that make it easier to recover aroma components contained in the soaking liquid or the mash than the first separation conditions. That is, the second distillation conditions may be conditions in which the temperature is increased or the pressure is reduced compared to the first separation conditions. An increase in temperature and a decrease in pressure may also be performed. If the first step involves distilling an alcohol-containing soaking liquid or an alcohol-containing mash at normal pressure, the second distillation conditions may be reduced pressure distillation, since the aroma components contained in the alcoholic residue and alcoholic residue will be reduced. The first separation conditions include conditions for straining the alcohol-containing steeping liquid or the alcohol-containing mash, and first distillation conditions for distilling the alcohol-containing steeping liquid or the alcohol-containing mash.

[0015] The temperature under the first separation conditions is preferably 1°C to 50°C, more preferably 10°C to 40°C, and even more preferably 15°C to 30°C. The first separation conditions may be under atmospheric pressure or may be atmospheric distillation. Atmospheric distillation is preferred. The atmospheric distillation pressure is preferably within the range of 650mmHg to 850mmHg, and more preferably within the range of 700mmHg to 800mmHg. When distillation is carried out as the first separation condition, the alcohol content of the obtained distillate is preferably 70% to 90%, more preferably 80% to 83%.

[0016] The temperature under the second distillation conditions is preferably 0°C to 90°C, and particularly preferably 40°C to 70°C. The second distillation conditions are preferably reduced pressure distillation. The pressure is preferably lower than that under the first separation conditions. Specifically, the pressure is preferably less than 760 mmHg, more preferably 600 mmHg or less, even more preferably 500 mmHg or less, particularly preferably 400 mmHg or less, and most preferably 300 mmHg or less. There is no particular restriction on the lower limit, but it is, for example, 10 mmHg or more, 50 mmHg or more, or 70 mmHg or more. The alcohol concentration of the distillate obtained in the by-product distillation step is preferably 30% to 85%, particularly preferably 40% to 60%, based on the total alcohol concentration of the distillate.

[0017] To make the second distillation conditions easier to recover aroma components contained in the steeping liquid or the mash than the first separation conditions, the difference in pressure between the second distillation conditions and the first separation conditions is preferably 200 mmHg or more, more preferably 350 mmHg or more, even more preferably 500 mmHg or more, particularly preferably 600 mmHg or more, and most preferably 650 mmHg. The upper limit of the pressure difference can be, for example, 760 mmHg or less, 750 mmHg or less, 740 mmHg or less, 730 mmHg or less, 720 mmHg or less, 710 mmHg or less, or 700 mmHg or less. The above lower and upper limits can be used in combination.

[0018] In this embodiment, the alcohol content can be measured based on the National Tax Agency's prescribed analytical method (instruction) 3 Sake 3-4 alcohol content (vibration type density meter / gas chromatograph analysis method).

[0019] The first step and the by-product distillation step may be carried out consecutively or at intervals. When they are carried out at intervals, the alcoholic beverage residue and alcoholic beverage bottom liquid obtained after the first step may be stored under refrigerated conditions, etc. After carrying out the first step multiple times, the alcoholic beverage residue and alcoholic beverage bottom liquid obtained respectively may be combined and then the by-product distillation step may be carried out. The raw materials that can be used in the present invention will be described below.

[0020] <Raw materials used in soaking solutions containing alcohol> There are no limitations on the raw materials used in the alcohol-containing soaking solution as long as they contain aromatic components, but it is preferable to use plant raw materials. Among the plant raw materials, it is preferable to use herbs or spices that contain a large amount of aromatic components. Examples of herbs or spices include anise, star anise, laurel, lavender, sage, coriander, coriander seed, fennel, hyssop, oregano, peppermint, rosemary, spearmint, caraway, orange peel, lemon peel, yatsia, jasmine, basil, yuzu peel, arugula, selvatica, shiso, thyme, chervil, dill, mint, Italian parsley, parsley, cilantro, marjoram, savory, tarragon, chives, agrimony, arbens, and beton. Examples of herbs and spices include kneading herbs, burdock root, cloves, juniper berry, costmary, dog rose, elecampane, eyebright, gentian, grand ivy, mugwort, rue, St. John's wort, wormwood, yarrow, alkanet, pennyroyal, hibiscus, stevia, lemon balm, chamomile, ginger, pepper, mallow blue, linden, lemongrass, hops, angelica root, and licorice root, and these can be used alone or in combination. Herbs and spices can be used as they are, or they can be crushed or otherwise prepared as desired. When producing gin from an alcoholic steeping liquid, the plant ingredients used are preferably orange peel and at least one of juniper berries, coriander seeds, angelica root, and licorice root. Plant ingredients other than those listed above may also be used. There are no particular limitations on the combination or blending ratio of the plant ingredients, but the proportion of orange peel used in the total amount of plant ingredients is preferably 5% to 30%, and particularly preferably 10% to 20%. The alcohol concentration in the soaking solution is preferably 10% to 90%, more preferably 30% to 70%, and even more preferably 55% to 65%. The soaking time for the plant raw material is preferably 15 hours or longer. For ease of operation, it is preferable to soak the plant raw material in alcohol while it is placed in a mesh bag.

[0021] The alcohol into which the distillation residue or distillation residue is soaked is not particularly limited, but it is preferable to use raw material alcohol. Here, raw material alcohol is obtained by fermenting a carbohydrate raw material, distilling it in a continuous still, and purifying it, and adding water to an arbitrary alcohol concentration. The alcohol content is preferably 10% to 95%, more preferably 10% to 67%, and particularly preferably 30% to 60%.

[0022] <Ingredients used in mash containing alcohol> The raw materials used for the alcohol-containing moromi are not limited as long as they contain carbon, since the raw materials are used for alcoholic fermentation with yeast, but it is preferable to use plant materials containing carbon. Examples of such plant materials include grains. Specifically, it is preferable to use at least one selected from grains such as rice, barley, and potatoes, or shiso as a raw material. Two or more of these may be combined. Alcoholic beverages such as shochu and beer can be produced from the alcohol-containing mash.

[0023] (Alcoholic beverages (gin products)) The alcoholic beverage (gin product) according to this embodiment uses the distillate obtained by the above distillation method. In this case, water may be added to the distillate until it reaches a predetermined alcohol content. Alternatively, the distillate may be mixed with a predetermined amount of raw alcohol, and water may be added until it reaches a predetermined alcohol content. There are no particular restrictions on whether or not gin is filtered, but be aware that gin filtered with birch charcoal may remove the desirable aroma of gin. Also, under the Liquor Tax Act, gin filtered with birch charcoal is classified as vodka. The preferred alcohol concentration is 20% to 50%, with 35% to 45% being particularly preferred.

[0024] (bottled gin) The gin according to the present invention can be provided in a variety of containers, which can effectively prevent deterioration of quality due to long-term storage. The container may be any container that can be sealed, and may be a metal (aluminum, steel, etc.) can or barrel. Glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. There are no particular limitations on the capacity of the container, and any container currently in circulation may be used.

[0025] (seasoning) The seasoning according to this embodiment is made by adding gin obtained by redistilling the distillation residue and distillation residue in accordance with this embodiment to alcoholic beverages, sake lees or koji, or digestive juices thereof, sugars, acidulants, salt, flavorings, and other food ingredients, and adjusting the alcohol concentration to 1% to 20%, preferably 5% to 17%, and particularly preferably 10% to 15%. Here, seasonings are used by adding to or soaking ingredients in order to enhance or adjust the flavor of cooking. If they contain alcohol, they are generally not intended for drinking, so they can be made unsuitable for drinking (not considered an alcoholic beverage under the Liquor Tax Act) by intentionally adding a large amount of salt, but this is not limiting.

[0026] (Alcoholic beverages used as seasonings) The alcoholic beverages used in the seasonings of this embodiment are alcoholic beverages containing 1% or more alcohol, and as long as the effects of the present invention are not impaired, examples of such beverages include whiskey, brandy, spirits (e.g., spirits such as gin, vodka, and rum, and raw material alcohols), liqueurs, shochu, and even brewed alcohols such as sake, fruit wine, and beer. Of these, it is particularly preferable to use raw material alcohols.

[0027] (Sake lees, koji, or the digestive juices of these used as seasonings) The sake lees used in the seasoning of this embodiment are the pressed lees and distillation lees generated in the production of sake and shochu. Koji is produced by propagating koji mold on grains such as rice and barley, and is used in the preparation of sake and shochu. The digestive juice is produced by fermenting and autolyzing these grains, followed by purification. The type and amount of addition are not limited as long as the effects of the present invention are not impaired.

[0028] (Sugars used in seasonings) The sugars used in the seasoning of this embodiment are added to impart sweetness, but the specific items and amounts added are not limited as long as the effects of the present invention are not impaired.

[0029] (Acidifier used in seasonings) The acidulant used in the seasoning of this embodiment is a substance for imparting a sour taste, and examples thereof include lactic acid, citric acid, malic acid, adipic acid, trisodium citrate, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, fumaric acid, monosodium fumarate, sodium DL-malate, phosphoric acid, and acetic acid. There are no particular limitations on the type or amount added, as long as the effects of the present invention are not impaired.

[0030] (Salt used for seasoning) The salt used in the seasoning according to this embodiment not only imparts a salty taste to the seasoning, but also, when it contains alcohol, may be added as an undrinkable measure to make it undrinkable. The amount of salt added to make it undrinkable can be calculated and analyzed by the method described in Section 3-14 Sodium Chloride (Sodium Chloride Added as an Undrinkable Measure) of the National Research Institute of Brewing Standard Analysis Commentary (edited by the Standard Analysis Commentary Editorial Committee).

[0031] (Flavors used in seasonings and other food ingredients) The seasoning according to the present embodiment may contain flavorings, antioxidants, dietary fiber, and the like (hereinafter referred to as "additives") that are typically incorporated into beverages, provided that the desired effects of the present invention are not impaired. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysate. The above-mentioned raw materials can be generally commercially available.

[0032] (Containerized seasoning) The seasoning according to the present embodiment can be provided in various containers. By packing the seasoning in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container should be airtight. When salt is used as the raw material, metal (aluminum, steel, etc.) cans and barrels are not suitable, but glass containers, PET bottles, paper containers, pouches, etc. can be used. There are no particular restrictions on the capacity of the container.

[0033] (Coffee bean infusion) The coffee bean infusion according to this embodiment is produced by steeping coffee beans in gin obtained by redistilling the distillation residue and distillation residue according to this embodiment, followed by purification and filtration. The gin may be used alone as the steeping liquid, or other alcoholic beverages such as vodka, whiskey, or brandy may be used in combination, provided that the raw material alcohol and the desired effects of the present invention are not impaired. The alcohol content is preferably 30% to 67%, and particularly preferably 45% to 55%. The steeping time and the amount of coffee beans added are not particularly limited, but the steeping time is preferably 1 to 30 days, and more preferably 5 to 10 days. The amount added is preferably 100 kg to 500 kg, and more preferably 200 kg to 400 kg per 1000 L of gin. The type of coffee beans is not particularly limited, and the degree of roasting of the coffee beans is not particularly limited, although medium roast is particularly preferred. The infusion can be made drinkable by adjusting the alcohol content, or by adding a sweetener to make it sweeter, by adding carbon dioxide gas, or by diluting it with carbonated water. The infusion can also be used to flavor coffee jellies, cakes, etc.

[0034] (Packaged coffee bean infusion) The coffee bean infusion according to the present embodiment can be provided in various containers. By filling the coffee bean infusion in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, and may be a metal (aluminum, steel, etc.) can or barrel. Glass containers, PET bottles, paper containers, pouch containers, etc. may also be used. There are no particular limitations on the capacity of the container, and any container currently in circulation may be used.

[0035] (low alcohol beverages) The alcoholic beverage of this embodiment is made by adding gin obtained by redistilling the distillation residue and distillation residue in accordance with this embodiment to alcoholic beverages, fruit juice, sugars, acidulants, flavorings, and other food ingredients, and adjusting the alcohol concentration to 13% or less, preferably 1% to 9%, and particularly preferably 3% to 7%. Here, alcoholic beverages refer to alcoholic beverages containing 1% or more alcohol, and include, as long as the effects of the present invention are not impaired, for example, whiskey, brandy, spirits (e.g., spirits such as vodka and rum, excluding gin, and raw material alcohol), liqueurs, shochu, and even brewed alcoholic beverages such as sake, fruit wine, and beer. The fruit juice is not limited to a specific fruit as long as the effects of the present invention are not impaired, but for example, citrus fruit juice (lemon, lime, etc.) is preferred. The fruit juice may be clear or cloudy. Sugars are added to impart sweetness, but there are no limitations on the specific items or the amount added, as long as the effects of the present invention are not impaired. Acidulants are substances that impart a sour taste, and examples thereof include lactic acid, citric acid, malic acid, adipic acid, trisodium citrate, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, sodium DL-tartrate, sodium L-tartrate, sodium lactate, fumaric acid, monosodium fumarate, sodium DL-malate, phosphoric acid, and acetic acid. Of these, one or more of lactic acid, citric acid, and malic acid are preferred, with citric acid being particularly preferred. The type and amount of the fragrance to be added are not particularly limited as long as the effects of the present invention are not impaired. In addition, antioxidants, salts, dietary fiber, and the like (hereinafter referred to as "additives") typically incorporated into beverages may be contained within a range that does not impair the desired effects of the present invention. Examples of antioxidants that can be used include vitamin C, vitamin E, and polyphenols. Examples of salts that can be used include table salt, potassium acid phosphate, calcium acid phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber that can be used include indigestible dextrin, pectin, polydextrose, and guar gum hydrolyzate. The above-mentioned raw materials can be generally commercially available. The alcoholic beverage according to this embodiment is preferably a sparkling beverage containing carbon dioxide, i.e., a carbonated beverage. The gas pressure (total pressure) of the alcoholic beverage according to this embodiment at 20°C is preferably 0.1 MPa to 0.2 MPa. The gas pressure (total pressure) of the alcoholic beverage according to this embodiment at 20° C. can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure."

[0036] (Packaged low-alcohol beverages) The alcoholic beverage according to this embodiment can be provided in various containers. By packaging the alcoholic beverage in various containers, deterioration of the quality due to long-term storage can be suitably prevented. The container may be any container that can be sealed, such as a metal (aluminum, steel, etc.) can or barrel. Glass containers, PET bottles, paper containers, pouches, etc. may also be used. There are no particular limitations on the capacity of the container, and any container currently in circulation can be used. However, it is preferable to use a metal container, as it completely blocks gas, moisture, and light and can maintain stable quality at room temperature for a long period of time.

[0037] [Gin (raw liquor) manufacturing method] Next, a method for producing gin (unblended liquor) according to this embodiment will be described. The gin manufacturing method according to this embodiment includes a brewing step, a distillation step, a re-brewing step, a redistillation step, and a purification step.

[0038] (Preparation process) In the preparation process, a predetermined amount of alcohol is charged into a mixing tank, and orange peel and at least one raw material selected from juniper berries, coriander seeds, angelica root, and licorice root are placed into a mesh bag (for example, if 1000ml of alcohol is charged, 20g to 25g of orange peel, 90g to 110g of juniper berries, 10g to 15g of coriander seeds, 2g to 7g of angelica root, and 2g to 5g of licorice root would be placed in a mesh bag. Note that as long as the same type of raw material is used, the production results will not be affected as long as it is within the numerical range described above.), and this is soaked in alcohol and left to stand for 15 to 24 hours to create the gin infusion liquid. The alcohol concentration of the gin infusion liquid at this time is 59%.

[0039] (First distillation step) In the distillation process, the gin soaking liquid (containing the raw materials) is placed in a still and distilled under normal pressure. The alcohol concentration of the distillate obtained by distillation is preferably 70% to 85% overall.

[0040] (By-product distillation process) After distillation, the distillation residue and distillation residue remain in the still. The alcohol content of the distillation residue is 20% to 30%. This is then redistilled under reduced pressure in the still. The degree of vacuum during redistillation is, for example, 80 mmHg. The alcohol content of the distillation liquid obtained by distillation under reduced pressure is preferably 45% to 55% for the entire distillation liquid.

[0041] As described above, the gin production method according to this embodiment makes it possible to produce gin (unblended liquor) with a refreshing top note reminiscent of forest bathing. [Example]

[0042] Next, the present invention will be explained by illustrating examples that satisfy the requirements of the present invention and examples that do not, but the present invention is not limited to these examples.

[0043] Reference Example 1 Preparation of distillate To a container containing 1 L of alcohol (alcohol concentration 59%) were added 20 g of orange peel, 90 g of juniper berries, 10 g of coriander seeds, 2 g of angelica root, and 2 g of licorice root, and the container was then left to stand for 15 hours in a closed system to obtain a gin infusion liquid. Without performing solid-liquid separation, the gin infusion liquid was placed in a still and distilled under normal pressure (temperature 86°C). The alcohol concentration of the resulting distillate was 83%. This was adjusted to an alcohol concentration of 50% to produce the distilled spirit of Reference Example 1.

[0044] Example 1 Preparation of double distilled liquid The distillation residue and distillation residue remaining in the still after distillation in Reference Example 1 were further redistilled as they were under reduced pressure (80 mmHg, temperature 45°C). The alcohol concentration of the resulting redistilled liquid was 51%. After adjusting the alcohol concentration of the double-distilled liquid to 50%, the double-distilled liquor of Example 1 was obtained by the composition shown in Table 1.

[0045] [Table 1]

[0046] Four trained panelists with discernment abilities evaluated the distilled spirit of Reference Example 1 and the double-distilled spirit of Example 1 in terms of "forest bathing-like aroma," "aroma balance," "taste balance," and "overall evaluation." Here, "trained panelists with discernment abilities" are individuals who have undergone sensory training conducted once a year according to a method established by the quality control department of our company's production plant and achieved a certain level of performance. The trained panelists were defined as those who met the following criteria (1) to (3). (1) For alcoholic beverages, participants must complete a sensory test with a total of 8 to 10 questions, including identification of alcohol concentration using the ranking method, identification of flavor (e.g., sourness, sweetness, etc.) using the three-point discrimination method, and memory of flavor characteristics (e.g., whether they can remember and identify the flavors of several products in the same category) using the matched method, and must score 60 or more out of a total of 100 points. (2) Those who have not yet passed one year since the sensory test in (1) above was conducted. (3) Anyone aged 20 or older

[0047] [Exam Contents] Table 2 shows the results of a trained panel of discriminators who independently scored each sample produced on a 5-point scale from 1 to 5 for "forest bathing-like scent," "scent balance," "taste balance," and "overall evaluation" in accordance with the following evaluation criteria, with 1 representing "best" or "most noticeable" and 5 representing "worst" or "least noticeable," and then calculated the average score. Each sample was evaluated by a panel of four people, who all evaluated the sample by drinking it.

[0048] (Forest bathing-like scent: evaluation criteria) The forest bathing-like scent was evaluated based on how strongly the refreshing forest bathing-like scent was perceived, without any reference point being set.

[0049] (Fragrance balance: evaluation criteria) The evaluation of scent balance was carried out without setting a reference point, but rather by comprehensively assessing how well the forest bathing-like scent matched and balanced with other scents.

[0050] (Taste balance: Evaluation criteria) The taste balance was evaluated based on the balance with the aroma, etc., without any reference point.

[0051] (Overall rating: rating criteria) For the overall evaluation, no benchmark score was set, with a "good overall evaluation" being given 1 point and a "poor overall evaluation" being given 5 points. Here, the "overall evaluation" refers to the balance of flavor as an alcoholic beverage, and for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be rated as poor.

[0052] (Comment: Evaluation criteria) In addition to the above items, comments included evaluation and description of features noticed during the sensory evaluation.

[0053] The table shows the results of the evaluation of each sample.

[0054] [Table 2]

[0055] (Review of results) From the results in Table 2, when the double-distilled spirit of Example 1 was used, the forest bathing-like scent was felt more strongly, the scent was well-balanced, and it was highly rated as a beverage. Many of the comments included, "It has a refreshing taste."

[0056] Example 2 (Example of seasoning production) A seasoning was prepared according to the formulation shown in Table 3. The alcohol content was adjusted to 12%.

[0057] [Table 3]

[0058] Four trained panelists with discriminatory abilities evaluated the scents for "forest bathing-like scent" and "fragrance balance." Here, the "trained panelists with discriminatory abilities" are the same as those described above.

[0059] [Exam Contents] Table 4 shows the results for each sample. A trained panel with discriminatory abilities independently scored the "forest bathing-like scent" and "scent balance" according to the following evaluation criteria on a 5-point scale from 1 to 5, with 1 being "best" or "most noticeable" and 5 being "worst" or "least noticeable," and the average score was calculated. Each sample was evaluated by a panel of four people.

[0060] (Forest bathing-like scent: evaluation criteria) The forest bathing-like scent was evaluated based on how strongly the refreshing forest bathing-like scent was perceived, without any reference point being set.

[0061] (Fragrance balance: evaluation criteria) The evaluation of scent balance was done without setting a reference point, but rather by looking at how well the forest bathing scent matched and balanced with other scents.

[0062] In addition to the above items, comments included evaluation and description of features noticed during the sensory evaluation.

[0063] The table shows the results of the evaluation of each sample.

[0064] [Table 4]

[0065] (Review of results) From the results in Table 4, when the double-distilled spirit of Example 1 was used, the forest bathing-like scent was felt more strongly and the scent was well-balanced.

[0066] Example 3 (Example of coffee spirits production) Coffee beans were soaked to prepare an infusion using the formula shown in Table 5. The final alcohol content was adjusted to 14%.

[0067] [Table 5]

[0068] The resulting coffee bean infusion was used to prepare coffee spirits according to the formulation shown in Table 6.

[0069] [Table 6]

[0070] Four trained panelists with discriminatory abilities evaluated the fragrances on the basis of "forest bathing-like scent," "fragrance balance," and "overall evaluation." Here, the "trained panelists with discriminatory abilities" are the same as those mentioned above.

[0071] [Exam Contents] Table 7 shows the results for each sample. A trained panel with discriminatory abilities independently scored the "forest bathing-like scent," "scent balance," and "overall rating" on a 5-point scale from 1 to 5, with 1 being "best" or "most noticeable," and 5 being "worst" or "least noticeable," in accordance with the following evaluation criteria, and the average score was calculated. Each sample was evaluated by a panel of four people.

[0072] The table shows the results of the evaluation of each sample.

[0073] [Table 7]

[0074] (Review of results) From the results in Table 7, when the double-distilled spirit of Example 1 was used, a scent reminiscent of forest bathing was felt, the scent was well-balanced, and the overall rating was high. One comment was that soaking the coffee beans in gin made the aroma mellow, and when the distilled spirit of Reference Example 1 was used, the refreshing scent combined with the coffee scent made it possible to enjoy a unique aroma.

[0075] (Example of low-alcohol beverage production) A low-alcohol beverage was prepared using the formulation shown in Table 8. The alcohol content was set at 5% and the fruit juice content at 4%.

[0076] [Table 8]

[0077] Four trained panelists with discriminatory abilities evaluated the scents on the basis of "forest bathing-like scent," "scent balance," and "overall evaluation." Here, the "trained panelists with discriminatory abilities" are the same as those described above.

[0078] [Exam Contents] Table 9 shows the results for each sample. A trained panel with discriminatory abilities independently scored the "forest bathing-like scent," "scent balance," "taste balance," and "overall rating" in accordance with the following evaluation criteria on a 5-point scale from 1 to 5, with 1 being "best" or "most noticeable" and 5 being "worst" or "least noticeable," and the average score was calculated. Each sample was evaluated by a panel of four people, who all evaluated the sample by drinking it.

[0079] (Forest bathing-like scent: evaluation criteria) The scent of forest bathing was evaluated without a reference point, and instead was assessed based on how strongly the refreshing forest scent was perceived.

[0080] (Fragrance balance: evaluation criteria) The evaluation of scent balance was carried out without setting a reference point, but rather by comprehensively assessing how well the forest bathing-like scent matched and balanced with other scents.

[0081] (Taste balance: Evaluation criteria) The taste balance was evaluated based on the balance with the aroma, etc., without any reference point.

[0082] (Overall rating: rating criteria) For the overall evaluation of the beverage, no benchmark score was set, with a "good overall evaluation" being given 1 point and a "bad overall evaluation" being given 5 points. Here, the "overall evaluation" refers to the balance of flavor as an alcoholic beverage, and for example, if the flavor balance is disrupted due to a strong flavor based on a specific component, the beverage will be rated as poor.

[0083] (Comment: Evaluation criteria) In addition to the above items, comments included evaluation and description of features noticed during the sensory evaluation.

[0084] The table shows the results of the evaluation of each sample.

[0085] [Table 9]

[0086] (Review of results) The results in Table 9 show that when the double-distilled spirit of Example 1 was used, the forest bathing-like aroma was stronger, the aroma was well-balanced, and the beverage was highly rated. Comments included a refreshing taste and a moderate bitterness, or that the bitterness gave the drink a sense of body (thickness). End

Claims

1. a by-product distillation step of distilling at least one of the alcoholic beverage residue and the alcoholic beverage bottoms; A recovery step of recovering the distillate obtained in the by-product distillation step; A method for producing a distillate having the formula:

2. 2. The method for producing a distilled liquid according to claim 1, wherein the alcoholic beverage residue or the alcoholic beverage bottoms is a by-product remaining in a first step of straining or distilling an alcoholic soaking liquid or an alcoholic mash.

3. First separation conditions in the first step; The second distillation conditions in the by-product distillation step are different from the second distillation conditions in the by-product distillation step, 3. The method for producing a distilled liquid according to claim 2, wherein the second distillation conditions are distillation conditions that make it easier to recover aroma components contained in the soaking liquid or the mash than the first separation conditions.

4. 3. The method for producing a distilled liquid according to claim 2, wherein the steeping liquid contains at least one raw material selected from the group consisting of orange peel, juniper berry, coriander seed, angelica root, and licorice root.

5. The method for producing a plurality of distilled liquids according to claim 2, wherein the moromi contains at least one selected from grains such as rice, barley, and potato, and shiso as a raw material.

6. A method for producing distilled liquor, comprising mixing the distillate obtained by the method of claim 1 with raw material alcohol and water.

7. A method for producing a seasoning liquid having an alcohol concentration in the range of 1% to 20%, which comprises mixing the distillate obtained by the method of claim 1 with raw material alcohol, sugars, and salt.

8. The method for producing a seasoning liquid according to claim 7, wherein the seasoning liquid contains a sake lees digestive liquid.

9. A method for producing a coffee bean infusion, comprising soaking coffee beans in the distillate obtained by the method of claim 1 or the distilled liquor obtained by the method of claim 6, followed by solid-liquid separation.

10. A method for producing a low-alcohol beverage comprising a distillate obtained by the method of claim 1 or a distilled liquor obtained by the method of claim 6, and at least one selected from fruit juice, sugars, acidulants, and flavorings.

11. a first distillation step of distilling an alcohol-containing steeping liquid or an alcohol-containing mash; a first recovery step of recovering the distillate obtained in the first distillation step; a by-product distillation step of distilling at least one of the distillation residue and the distillation residue remaining in the first distillation step; A second recovery step of recovering the distillate obtained in the by-product distillation step; A method for producing a plurality of distillates comprising the steps of:

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