Liqueur manufacturing method and liqueur

Abstract

To provide a method for producing a liqueur with an adjustable flavor using only rice koji, grains such as barley or fruits, and water as raw materials, and to provide a liqueur produced by the method. [Solution] A method for producing a liqueur includes a step of adding amazake to brewed alcoholic beverages. This method for producing a liqueur preferably further includes a step of adding rice shochu to moromi. The content of ethyl caproate in this rice shochu is 10 ppm or more, the content of ethyl caproate in this moromi is less than 10 ppm, the ratio of the ethanol contained in this rice shochu to the total amount of the ethanol contained in this rice shochu and the white rice used in preparing this moromi is 5 to 25 mass%, the content of ethyl caproate in the brewed alcoholic beverage obtained in the rice shochu adding step is 3.6 ppm or more, and the ratio of the content of ethyl caproate (ppm) / the content of free fatty acids with 6 or more carbon atoms (mM) is in the range of 20 to 35.

Description

[Technical field]

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

[0002] In recent years, consumer tastes have become more diverse, and alcoholic beverages such as sake and liqueurs with various 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 for making mash, and transfers anthocyanin pigments 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] JP 2000-60528 A 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 liqueurs that can be made using only grains such as rice or barley, or fruit, and water as ingredients, and that can have an adjustable flavor.

[0005] The problem to be solved by the present invention is to provide 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, 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 colorless and transparent material obtained through the drawing processThe process includes the addition of Koji Amazake to brewed sake. The raw materials for the koji amazake are rice, koji, and water. The present invention relates to a method for producing liqueur. The present invention relates to How is liqueur made? And, Koji Amazake Addition Process: Adding Koji Amazake to Brewed Sake , and The present invention relates to a method for producing a liqueur, which includes a rice shochu adding step of adding rice shochu to moromi, wherein the content of ethyl caproate in the rice shochu is 10 ppm or more, the content of ethyl caproate in the moromi is less than 10 ppm, the ratio of the ethanol contained in the rice shochu to the total amount of ethanol contained in the rice shochu and the white rice used in preparing the moromi is 5 to 25 mass%, the content of ethyl caproate 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) / the content of free fatty acids having 6 or more carbon atoms (mM) is in the range of 20 to 35. The brewed alcoholic beverage is preferably sake. 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.

[0008] The method for producing the liqueur preferably further includes a rice shochu adding step of adding rice shochu to moromi, wherein the content of ethyl caproate in the rice shochu is 10 ppm or more, the content of ethyl caproate in the moromi 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 mass%, the content of ethyl caproate 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) / 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. Effect of the Invention

[0012] The method for producing a liqueur of the present invention provides a method for producing a liqueur whose flavor can be adjusted using only rice koji, grains such as barley or fruits, and water as ingredients. The liqueur of the present invention is an alcoholic beverage that contains only organic matter derived from rice koji, grains such as barley or fruits, and does not contain any additives. [Brief description of the drawings]

[0013] [Figure 1] 1 is a flowchart of one embodiment of a method for producing brewed alcohol including a rice shochu adding step. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[0015] In addition, unless otherwise specified, "~" in a numerical range means from above to below, and both ends of the range are included. In addition, when a numerical range is indicated, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained by combining them is also disclosed.

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

[0017] The brewed alcohol may be produced by a method for producing brewed alcohol including a rice shochu adding step of adding rice shochu to moromi. The content of ethyl caproate in the rice shochu is 10 ppm or more, the content of ethyl caproate in the moromi 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 polished rice used in preparing the moromi is 5 to 25 mass%, the content of ethyl caproate in the brewed alcohol obtained in the rice shochu adding step is 3.6 ppm or more, and the ratio of the content of ethyl caproate (ppm) / content of free fatty acids having 6 or more carbon atoms (mM) is in the range of 20 to 35. A flow chart of one embodiment of the method for producing brewed alcohol including the rice shochu adding step is shown in FIG. 1.

[0018] The brewed alcohol is produced by the method for producing brewed alcohol 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, preferably, at least one selected from the group consisting of alpha rice and colored rice is not used as a raw material.

[0020] <Impossible / unrealistic circumstances> The flavor of the liqueur of the present invention is an alcoholic beverage containing only organic matter 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, it is impossible or impractical to quantify the flavor of the liqueur of the present invention, and the flavor can be evaluated by a person drinking it. Therefore, the liqueur of the present invention should be defined by the production method. EXAMPLES

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

[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 a Kyoto Electronics Manufacturing Co., Ltd. SD-type rapid alcohol measurement system in accordance with the analytical method prescribed by the National Tax Agency.

[0024] <Ethyl caproate content> The samples used were sake and rice shochu (distillery 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, Inc. 7890B) and a headspace sampler (Agilent Technologies, Inc. 7697A) under the following conditions, and the ethyl caproate content of each sample was measured. -Gas chromatography measurement conditions- Column: DB-WAX (inner diameter 0.32 cm x length 30 cm) manufactured by Agilent Technologies, Inc. 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, after which the headspace gas was automatically injected into the gas chromatograph. A calibration curve was prepared by dissolving a standard sample of ethyl caproate in a 15% (v / v) ethanol solution and quantifying the amount by the internal standard method.

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

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

[0027] The koji used was Byakuya, a sake seed koji made by Hishiroku Co., Ltd., and was produced in the usual manner. Yeast pre-cultured in koji soup medium (Brix. 11) was added to the koji soup medium (Brix. 11) and cultured at 30°C for 3 days. The yeast was then centrifuged at 3000 rpm for 10 minutes and washed with sterilized water. 6 The temperature of the mash was kept at 6.5℃ during the distillation process, and was raised at 0.5℃ / day until it reached a maximum temperature of 11℃, after which it was adjusted appropriately according to the progress of fermentation, with 10℃ as the base temperature.

[0028] The yeast used was Utsukushima Yume Yeast F7-01 owned by Fukushima Prefecture High-Tech Plaza, and fermentation was considered complete when the alcohol content of the sake mash reached about 15.5% by mass. The sake mash was 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 by a method including a step of vacuum distilling rice shochu mash at 0.098 Pa and 30°C, and was diluted with water. The ethyl caproate content in the prepared rice shochu was 16.3 ppm, the content of free fatty acids with carbon numbers of 6 or more was 0.19 mM, and the alcohol content was 25 mass%.

[0030] <Preparation of sake using mash prepared using Utsukushima Yume Yeast F7-01> The rice shochu was added as the brewing alcohol to the moromi prepared using Utsukushima Yume Yeast F7-01 so that the mass of ethanol in the rice shochu was 10% or 40% by mass relative to the mass of the raw rice of the moromi, water was added so that the alcohol concentration in each prepared sake was about 17.5% by mass, and then the sake lees were removed by filtration to prepare each sake. Furthermore, commercially available brewing alcohol (containing less than 10 ppm of ethyl caproate) was added so that the mass of ethanol in the brewing alcohol was 10% by mass relative to the mass of the raw rice of the moromi, and then the sake lees were removed by filtration to prepare each sake. The content of ethyl caproate and the content of free fatty acids with 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:water was 3:1, followed by saccharification for 6 hours at 60° C. The resulting saccharified product was then squeezed to obtain a colorless and transparent koji amazake.

[0033] [Example 1] The koji amazake (1 L) was added to the sake (100 L) prepared using Utsukushima Yume Yeast F7-01 to produce a liqueur, which had a good flavor.

Claims

1. A method for producing a liqueur, comprising the steps of: The process includes a koji amazake addition process in which the colorless and transparent koji amazake obtained through the squeezing process is added to brewed sake, The method for producing liqueur, wherein the raw materials for the koji amazake are rice, koji, and water.

2. A method for producing a liqueur, comprising the steps of: A koji amazake adding process for adding koji amazake to brewed sake; and The process includes a rice shochu addition process in which rice shochu is added to the mash, 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 polished rice used in preparing the moromi is 5 to 25% by mass, The method for producing a liqueur includes the step of adding rice shochu to the brewed liquor, and the ethyl caproate content in the brewed liquor obtained in the step of adding rice shochu 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.

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

4. The method for producing a liqueur according to claim 1 or 2, 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 claim 1 or 2.

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