Japanese barrels for aging

Abstract

To provide a Japanese barrel for aging, which is light in weight and has a high sterilizing effect, and which is charred or toasted to enable extraction of a unique aroma by using the Japanese barrel in an aging process. [Solution] A Japanese barrel used for aging distilled liquor, consisting of a top lid portion 10, side plate portion 20, bottom plate portion 30 and hoop 40, is either shaped like a truncated cone with the upper bottom side at the bottom and the lower bottom side at the top, or is cylindrical, and is configured such that the inside of the side plate portion and the upper surface side of the lower bottom plate portion are subjected to a heating treatment or carbonization treatment by charring or toasting.

Description

[Technical field]

[0001] This invention relates to the technology of barrels for aging distilled spirits, and more specifically, to the technology of Japanese barrels, which are vessels for aging used in the aging process of distilled spirits, and which have an inner wall made of wood and have been subjected to a heat treatment or carbonization treatment by charring or toasting. [Background technology]

[0002] The origins of whiskey production date back to the Middle Ages, and in Japan, the first domestic whiskey was produced in 1924 using the Scotch whiskey production method as a model. It was later improved to suit the Japanese diet and accepted, and today it has its own classification, Japanese whiskey.

[0003] Western barrels used in the aging process of distilled spirits, especially oak barrels used to age wine and whiskey, have various characteristics. The first is the "flavor imparted by the wood." Oak, a hardwood, contains various components such as vanillin, tannin, and lignin, which dissolve into the alcohol and impart fragrant flavors such as vanilla, spices, nuts, and toast. The content and balance of these components vary depending on the type of barrel, place of origin, and manufacturing method, giving the alcohol a unique flavor.

[0004] Next is "oxidative aging." Barrel wood has tiny pores that allow oxygen to slowly penetrate, reacting with the components of the sake to create a mellow, complex flavor. The degree of oxidation varies depending on the aging period, barrel size, and storage environment, which affects the flavor of the sake. Next is "an environment that promotes aging." Barrels gently transmit changes in temperature from the outside, preventing sudden changes in the sake's temperature, and also stabilize humidity through the moisture absorption and release properties of the barrel wood. This type of environment is characterized by slowly accelerating the aging of sake and developing a mellow, deep flavor.

[0005] In addition, as for "other characteristics," new barrels have a stronger aroma, while old barrels have a mellower flavor. There are also various sizes of barrels, such as barrels and hogsheads, which change the surface area that comes into contact with the sake, and the inside of the barrel is roasted with fire to adjust the aroma and color. By understanding these characteristics, you can enjoy the flavor of sake aged in Western barrels more deeply.

[0006] In contrast to these Western-style barrels, Japanese barrels made from cedar or cypress wood for maturing whiskey have been gaining attention in recent years and have become an essential part of Japan's unique whiskey production.

[0007] Cedar wood has a stronger fragrance than other woods, giving whiskey a unique flavor. Specifically, in addition to the scent reminiscent of oriental fragrant woods such as sandalwood and aloeswood, it also has green notes and spicy flavors. This cedar aroma gives whiskey complexity and depth, creating a taste that is uniquely Japanese.

[0008] The coniferous cedar wood has finer grain and higher oxygen permeability than the broadleaf oak wood. This allows the whiskey to mature faster and develop a mellow flavor in a short period of time. It is also possible to mature the whiskey slowly over a long period of time to preserve the delicate flavor and create a more complex and deep flavor.

[0009] From the perspective of making effective use of Japan's forest resources, barrels made from domestically produced cedar wood are also attracting attention for their environmental friendliness. The use of domestic timber is becoming increasingly important in order to realize a sustainable society, and whiskey production using cedar wood can be said to be an initiative that contributes to this trend. In recent years, it has become difficult to obtain high-quality oak wood, so sustainable forest management and alternative timber are necessary, and there is a demand for Japanese barrels made from domestic timber such as cedar. Drying barrel wood also requires time and energy, so the development of an efficient drying method is a challenge.

[0010] In view of these problems, various technical proposals have been made. For example, in a patent application entitled "System and method for refining spirits" (see Patent Document 1), the specific problem is that "Various embodiments of the system, method, and device may enable aging of spirits and other products. Various embodiments may provide a method for making aged spirits from raw spirits, in which process steps are performed on a batch of spirits raw material. Various embodiments may include applying process control, such as feedforward control, to achieve one or more desired parameters of the aged spirits. Various embodiments may include a spirits processor configured to make aged spirits from raw spirits." As a solution, the patent application provides a method for making aged spirits from raw spirits, comprising: introducing a group of microstaves and raw spirits into a spirits processor vessel; and maintaining one or more processing conditions in the vessel for a period of time to produce aged spirits. The technology disclosed in the above patent is similar to that of the present invention in that it produces matured spirits, but it has a different technical configuration for solving the problem of the present invention, such as charring or toasting, as in the present invention.

[0011] In addition, the invention is entitled "System and method for producing ethanol-containing beverages using microorganisms" (Patent Document 2), and specifically, the objective of the present invention is to provide a method for using microorganisms to enhance the flavoring of ethanol-containing substances such as whiskey, vinegar, and other liquids including, but not limited to, tequila, rum, cognac, brandy, wine, port, etc., that are aged in wooden barrels. The solution is a method for producing an ethanol-containing beverage, comprising exposing an ethanol source to a wood material and subjecting it to an extraction process under conditions that support the controlled growth of microorganisms that result in an ethanol-containing beverage (see Patent Document 2). However, the invention described in Patent Document 2 uses microorganisms to enhance the flavoring of the liquid, which differs from the present invention in that it is a technical means for solving the problem, which does not use such microorganisms.

[0012] Also, a technology entitled "Method for conditioning wooden barrels" (Patent Document 3) discloses, as a problem and a solution, "a process for conditioning wooden barrels, comprising: (a) heating a wooden barrel to increase the temperature of the wood; (b) contacting the heated inner surface of the wooden barrel with a fluid additive; (c) optionally exposing the interior of the wooden barrel to a pressurized environment to promote absorption of the fluid additive into the wood; (d) optionally further heating the wooden barrel; (e) optionally repeating at least one of steps (b), (c) and (d); and (f) cooling the wooden barrel or cooling the wooden barrel to obtain a conditioned wooden barrel" (see Patent Document 3). The invention described in Patent Document 3 is common to the present invention in that it includes a process for heating a barrel. However, it does not refer specifically to Japanese barrels, and it can be said that the technical means for solving the problem of the invention are different. [Prior art documents] [Patent documents]

[0013] [Patent Document 1] Special table 2023-516755 [Patent Document 2] Special table 2022-541821 [Patent Document 3] Special table 2021-536268 Summary of the Invention [Problem to be solved by the invention]

[0014] The objective of this invention is to provide a technique for extracting a unique aroma by using Japanese barrels in the aging process in comparison with conventional Western barrels, and to avoid the problem of leakage due to the softness of coniferous wood. [Means for solving the problem]

[0015] The present invention aims to solve the above problems by charring or toasting the inside of the barrel to increase the hardness of the barrel wood, and by preventing leakage from the barrel using the same principle as grilling boards used in construction, making it possible to store liquids for long periods of time. The details are explained below.

[0016] The present invention relates to a Japanese barrel used for aging distilled liquor, which is composed of a top lid, side panels, a bottom panel, and a hoop, and is either frusto-conical in shape with the upper bottom side at the bottom and the lower bottom side at the top, or cylindrical in shape, and the inside of the side panels and the upper surface of the lower bottom panel are subjected to a heating treatment or carbonization treatment by charring or toasting.

[0017] In addition, the present invention can also adopt a configuration in which the side plate portions and the bottom plate portions are made of either softwood or hardwood.

[0018] In addition, the present invention may adopt a configuration in which the material of the top cover portion is made of a different wood species from that of the side plate portion and the bottom plate portion.

[0019] In addition, the present invention can also adopt a configuration in which the surface of the inner wall of the Japanese aging barrel has an uneven shape. Effect of the Invention

[0020] The Japanese barrel for aging according to the present invention can be made lighter than conventional Western barrels for aging, and therefore has the excellent effect of being easier to handle.

[0021] In addition, the Japanese barrel for aging according to the present invention is charred or toasted inside, so compared to conventional Japanese barrels that have not been subjected to such heat treatment, it is possible to extract more of the flavor components of the wood, and the carbonization of the walls has the excellent effect of adsorbing (removing) the unaged aroma (sulfurous aroma) that is specific to distilled liquor immediately after production. In particular, there have been almost no examples of Japanese barrels being used for aging distilled liquor, and there are no Japanese barrels that have been carbonized for the above-mentioned purpose.

[0022] In addition, the Japanese barrel for aging according to the present invention does not use any metal parts, and therefore has the excellent effect of allowing aging to take place without being affected by the oxidation of metal.

[0023] In addition, in the Japanese aging barrel of the present invention, if coniferous wood is used for the bottom and side panels, it can be made lighter and has the excellent effect of extracting the unique wood aroma.

[0024] In addition, when the Japanese barrel for aging according to the present invention is made of hardwood for the bottom and side panels, it has the excellent effect of being able to produce a Japanese barrel with high strength.

[0025] Furthermore, in the Japanese barrel for aging according to the present invention, if the material of the top lid is made of a different wood species from that of the side and bottom panels, it has the excellent effect of being able to create a variety of flavoring characteristics by combining these.

[0026] Furthermore, in the Japanese barrel for aging according to the present invention, if a configuration is adopted in which the surface of the inner wall has an uneven shape (50), the contact area with the part that has been subjected to heat treatment or carbonization treatment by charring or toasting is increased, resulting in excellent effects in that flavor components are well extracted and a high sterilization effect can be obtained. [Brief description of the drawings]

[0027] [Figure 1] FIG. 1 is a basic configuration explanatory diagram illustrating the basic configuration of a Japanese barrel for aging according to the present invention. [Diagram 2] FIG. 1 is a basic configuration explanatory diagram illustrating the basic configuration of a conventional Western barrel. [Diagram 3] FIG. 2 is a cross-sectional view showing the state in which the inside of the Japanese barrel for aging according to the present invention has been subjected to a heating treatment or carbonization treatment. [Figure 4] FIG. 2 is an explanatory diagram illustrating the state when the surface of the inner wall of the Japanese barrel for aging according to the present invention is uneven. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0028] The main feature of this invention is that the inside of the Japanese barrel is subjected to a heat treatment (K) by charring (C) or toasting (T) or a carbonization treatment (S). The following explanation will be given based on the drawings. However, the shape and configuration are not limited to those shown in the drawings, and may be modified within the scope of the effect of the creation of the technical idea of ​​this invention.

[0029] Fig. 1 is a diagram explaining the basic structure of the Japanese barrel for aging according to the present invention. Each component will be explained in detail below. Fig. 2 is a diagram explaining the basic structure of a conventional Western barrel.

[0030] The Japanese barrel for aging 1 is a Japanese barrel used for aging distilled liquor and is composed of a top lid portion 10, side plate portions 20, bottom plate portions 30, and a hoop 40, and is either in the shape of a truncated cone with the upper bottom side at the bottom and the lower bottom side at the top, or in the shape of a cylinder, and its basic configuration is that the inside of the side plate portions 20 and the upper surface side of the lower bottom plate portion 30 have been subjected to a heating treatment K by charring C or toasting T, or a carbonization treatment S.

[0031] The top cover 10 is a so-called lid, and has the functions of preventing the intrusion of dust, dirt, insects, etc. into the barrel, keeping the contents clean, and blocking contact with the outside air to prevent oxidation and drying. The material may be the same as that of the side plate 20 and bottom plate 30, or may be selected from a different type of wood. The top cover 10 may be subjected to a heat treatment K by charring C or toasting T or a carbonization treatment S, or may not be subjected to these treatments.

[0032] The dowel hole 11 is the mouth of the barrel and serves as an opening for removing the contents. In the drawings, it is shown to be provided in the top cover 10, but it may be provided near the center of the side plate 20.

[0033] The plug 12 is a plug that closes the dowel hole 11 by fitting and can be removed as needed.

[0034] The side plate 20 is a plate material that constitutes the barrel body, and as shown in Figs. 1 to 4, it is greatly influenced by the shape of the Western barrel U and the Japanese barrel W. In the Western barrel U, the barrel is curved so that the center of the barrel bulges, and the straight grain part is used and bent while being roasted over a fire. This bending process requires highly skilled processing techniques, and the side plate parts 20 are joined together by combining precisely processed concaves and convexes, and no metal fittings such as nails are used. In contrast, the side plate parts 20 of the Japanese barrel W are generally made of cedar, and in particular, domestic cedars with a pleasant aroma such as Yoshino cedar and Kiso cedar are used, and linear boards are assembled into a cylindrical or inverted truncated cone shape. The wood is cut using parts with parallel grain, called planks, which has the advantage of being cheaper and easier to process than straight grain. The side panels 20 are fastened together with woven bamboo hoops called hoops 40, and no metal parts such as nails are used, just like in Western barrel U. Also, unlike Western barrel U, none of the Japanese barrel W's side panels 20 have been subjected to the heat treatment K or carbonization S.

[0035] The bottom plate 30 is the part that constitutes the bottom of the barrel, and is thick enough to support the entire weight and withstand the pressure of the contents. It is made at the top and must be tightly attached without any gaps to prevent liquid from leaking from the barrel. In addition, wood that is resistant to corrosion is selected so that it can withstand long-term use. In the case of Western barrel U, the same material as the side plates is often used, and oak is generally used, with a shape that is slightly raised in the center. The wood is cut with straight grain to create a bottom plate that is strong and does not leak easily. In contrast, in the case of Japanese barrel W, cedar wood is generally used. However, in this invention, it is not limited to cedar wood, and materials from a wide variety of wood species can be used, which makes it possible to give the aroma a unique character. As for the shape, it is cut into a circle to match the bottom of the barrel, but it is often made slightly elliptical rather than a perfect circle. This is because the wood dries and shrinks.

[0036] The hoops 40 are useful for fastening and fixing the barrel side panels 20 and maintaining the barrel's shape. The material used is bamboo that is manually woven into a spiral shape. However, this does not exclude metal hoops 40 such as those used for Western barrels U.

[0037] The unevenness 50 is formed by providing an uneven shape to any or all of the surfaces of the top lid 10, side plate 20, and bottom plate 30, which form the interior of the barrel, to increase the contact area with the contents and facilitate the elution of flavor components. The unevenness 50 enhances the flavor and aroma of the raw liquor, such as whiskey, being aged, and is processed to make it easier to receive effects such as sterilization.

[0038] Charring C is a technique used for Western barrels U to age whiskey. By subjecting the inside of the barrel to a heat treatment K by burning it over an open flame, it gives off a strong vanilla-like aroma, and since barrels made of oak are particularly rich in lactones, it can also impart spicy flavors such as coconut, cinnamon, and cloves to the whiskey. The preservatives in whiskey barrels contain tannins and lignin, which break down over time and turn into vanillin, which has a sweet vanilla-like flavor. Charring C breaks down the lignin by burning the inside of the barrel, making it easier to dissolve the vanillin. Charring C is used for Western barrels U, but is not used for Japanese barrels W.

[0039] Toasting T is a technique for Western barrels U used for aging whiskey, and by heating the inside of the barrel with far infrared rays K, it brings out the effects of elution of flavor components and sterilization, similar to the charring C. In terms of time efficiency, charring C, which heats with an open flame, is faster, but toasting T tends to create a deeper carbonized layer. Toasting T is also applied to Western barrels U like charring C, but there are no examples of it being applied to Japanese barrels W.

[0040] Heat treatment K refers to the process of either charring C or toasting T, which heats the inside of the barrel. Specifically, it is a process to form a carbonized layer on the surface by heating with an open flame (charring C) or heating with far infrared rays (toasting T).

[0041] Carbonization process S refers to a process in which a carbonized layer is formed on the inside surface of the barrel by heating process K. In terms of time efficiency, charring C, which heats the barrel over an open flame, is faster, but toasting T tends to form a deeper carbonized layer.

[0042] Coniferous tree Y is a typical material for constructing the top cover 10, side plate 20 and bottom plate 30 in this invention. The wood species include cedar, pine, cypress, etc., and its characteristics include being light and soft, highly water-resistant, having a unique fragrance, and being relatively inexpensive. When coniferous tree Y is selected as the material for the barrel, for example, cedar or cypress has a unique fragrance, and wooden barrels for brewing and storage have been made mainly from Yoshino cedar since the Edo period, but since it is time-consuming to manage, many sake breweries now use barrels (tanks) made of metal such as stainless steel. However, there are still sake breweries that use cedar wooden barrels because they give a complex and deep flavor.

[0043] Like the softwood Y, hardwood K is a typical material for constructing the top lid 10, side plate 20, and bottom plate 30 in the present invention. The wood species include oak, Japanese oak, Japanese bead, and keyaki, and are characterized by being heavy, hard, and strong, and therefore highly water-resistant. Hardwood K is suitable for long-term aging because it has little effect on the aroma of the contents, and tends to be used in expensive barrels.

[0044] Figure 3 is a cross-sectional view showing the state in which heat treatment or carbonization treatment is applied inside the aging sake barrel according to the present invention. Figure 3(a) shows a plan view, and Figure 3(b) shows a cross-section of the front view. As shown in Figure 3, the parts of the inner wall side of the side plate portion 20 and the bottom plate portion 30 of the aging sake barrel 1 that have been subjected to heat treatment or carbonization treatment with charring C or toasting T and the parts that have not been subjected to such treatment are represented by different hatchings. In general charring C, a charring layer heated to a depth of about 3 mm is formed. Note that such a charring layer has a method of heating with direct fire and a toasting method of heating using far-infrared rays. When performing with direct fire, it is possible to perform heat treatment or carbonization treatment in a short time, but the carbonized layer will be shallow. Note that since it is schematically drawn in the drawing, it is different from the actual size.

[0045] Figure 4 is an explanatory diagram for explaining the state when unevenness is provided on the surface of the inner wall of the aging sake barrel according to the present invention. Figure 4(a) shows a plan view, and Figure 4(b) shows a cross-section of the front view. The purpose of such processing is to increase the contact area with the filling material, and the processing means is not particularly limited. For example, it is cut out using tools such as a carving knife or a rake, or in the process of lumber manufacturing, unevenness 50 is formed by a trimmer that digs grooves.

Industrial Applicability

[0046] According to the aging sake barrel 1 according to the present invention, particularly in the aging process of whiskey, aging in a short period is made possible, which contributes to productivity. Therefore, it has high utility value in the brewing industry and is considered to have industrial applicability.

Explanation of Reference Numerals

[0047] 1 Aging sake barrel 10 Upper lid portion 11 Dowel hole 12 Plug 20 Side plate portion 30 Bottom plate portion 40 Hoop 50 Unevenness C Charring T Toasting K Heat treatment S Carbonization Y Conifer Z Hardwood

Claims

1. A Japanese barrel for use in aging distilled liquor, comprising a top lid (10), a side plate (20), a bottom plate (30) and a hoop (40), The shape is a truncated cone with the upper base side facing downward and the lower base side facing upward, or is a cylindrical shape; The Japanese barrel for aging (1) is characterized in that the inside of the side plate portion (20) and the upper surface side of the lower bottom plate portion (30) have been subjected to a heat treatment (K) by charring (C) or toasting (T) or a carbonization treatment (S).

2. The Japanese barrel for aging (1) according to claim 1, characterized in that the material of the side plate portion (20) and the bottom plate portion (30) is either softwood (Y) or hardwood (Z).

3. The Japanese barrel for aging (1) according to claim 1, characterized in that the material of the top lid portion (10) is made of a different wood species from that of the side plate portion (20) and the bottom plate portion (30).

4. The Japanese barrel for aging (1) according to any one of claims 1 to 3, characterized in that the surface of the inner wall of the Japanese barrel for aging (1) is shaped to have irregularities (50).

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