Microwave aging method and apparatus

Abstract

To provide a microwave aging device and a microwave aging method, capable of shortening time required for aging of alcoholic beverages, and changing the alcoholic beverages to alcoholic beverages with high quality.SOLUTION: There is provided a microwave aging method for alcoholic beverage characterized in that, a temperature of the alcoholic beverage is controlled to 10°C or lower, and in the state, microwave is radiated to the alcoholic beverage for aging the alcoholic beverage. The alcoholic beverage is a bottled alcoholic beverage. A temperature of atmosphere to which bottles storing alcoholic beverage contact is 10°C or lower. The alcoholic beverages are selected from a group formed of brewage, distilled liquor and mixed liquor. The brewage is selected from a group formed of wine and Japanese sake, the distilled liquor is Shochu group Otsu, and the mixed liquor is mirin containing alcohol. The microwave is radiated at output of 100 W or lower. There is also provided a microwave aging device for alcoholic beverage comprising: a radiation chamber for storing a bottled object subjected to radiation; a microwave oscillation part for radiating microwave to the radiation chamber; a cooling part comprising a cooling chamber cooled by a cooler; and a control part storing a control program for controlling a micro wave oscillator on the basis of a signal from a temperature sensor. The control program performs control for executing the above-mentioned microwave aging method for alcoholic beverage.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a microwave aging method and a microwave aging apparatus for aging wine by irradiating it with microwaves. [Background technology]

[0002] Some foods taste better when aged for a certain period of time. Typical examples are brewed alcoholic beverages such as wine and sake, mixed alcoholic beverages such as Hon-mirin, distilled alcoholic beverages such as shochu, awamori, whiskey, and brandy, and brewed foods such as soy sauce. For example, even though there is no difference in the ethanol concentration of distilled alcoholic beverages at the beginning of storage and after long-term aging, the ethanol stimulation felt by the senses is completely different. Hon-mirin is made from steamed glutinous rice, rice malt, and shochu or alcohol, and is saccharified and aged for 40 to 60 days. During production, enzymes in the rice malt work to break down the starch and protein of glutinous rice, producing various sugars, amino acids, organic acids, and aroma components, which creates the unique flavor of Hon-mirin.

[0003] Patent Documents 1 to 4 propose a short-term aging method for polar molecule solutions such as distilled alcoholic beverages and alcohol aqueous solutions using microwave electrolysis, in which ultrashort waves of up to 300 to 30,000 megacycles are applied to the liquid and gas phases in parallel with 100 to 300 megacycles at, for example, 80 to 30° C. In aging treatment with microwaves, shock waves are frequently generated and applied to the sample, breaking down large unaged molecular association groups and separating them into single or small association molecules, and giving these single molecules an opportunity to align into aged association molecules during periods when the radio wave generation is paused, so that the opportunities for aged molecules to be formed are much greater than the opportunities for aged molecules to be destroyed again by high-power shock waves. These considerations of the physical changes of aging are reminiscent of a hypothesis published later, which introduced the idea of ​​water clusters as a discussion of the deliciousness of sake in relation to its aging, with regard to the effect of applying microwaves to a mixture of pure water and alcohol. However, (1) the concept of clusters is vague to begin with, (2) a mixture of pure water and alcohol is simple, whereas sake, the product of fermentation, is complex and is thought to undergo changes in its components, (3) there is no experimental evidence based on sensory tests and component analysis, and (4) no experiments have been conducted to clarify why the taste improves. In reality, the idea of ​​clusters and aging molecules in sake aging has been understood to be merely wishful thinking, and there is no suggestion that low output (semiconductor oscillators), low temperatures, or aging in bottles are all that is needed.

[0004] In addition, as a method for aging raw alcoholic beverages such as brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages, which enables the aging effect of the classical aging method to be achieved in a short period of time by treating the raw alcoholic beverage liquid with ultrasonic vibrations of a specific vibration frequency without using the so-called classical aging method, a method for producing an alcoholic beverage liquid with improved flavor and shelf life has been developed, which is characterized in that the raw alcoholic beverage liquid is aged by applying ultrasonic vibrations of a vibration frequency in the range of 8 KHz to about 14 KHz under vibration conditions of an amplitude of 0.5 μ to 10 μ while maintaining the temperature of the raw alcoholic beverage liquid in the range of 20 to 75° C. (see Patent Document 5). However, the method of Patent Document 5 is an aging method using ultrasonic vibrations on raw alcoholic beverages, and is not intended for bottle aging of wine, etc., nor is it an aging method using microwave irradiation.

[0005] Among alcoholic beverages, wine in particular is a type of alcohol that undergoes aging, and its taste changes significantly depending on the aging method and period. In the case of wine, complex factors such as fruit-derived components, fermentation, yeast and aromatic components generated during brewing, and acids all intertwine to change the taste. The wine reacts with various components in the liquid and oxygen inside the barrel or bottle, changing its taste. Wine aging is subject to sensory evaluation from the start of fermentation to after bottling, and even when the wine is on the shelves, and critical evaluation from consumers in particular is key to improving the quality of wine. Consumer evaluation is the same for luxury items such as food and alcohol, and should always be taken into consideration.

[0006] The applicant has proposed a microwave aging device comprising an aging chamber for storing food, a microwave aging section having an irradiation port for irradiating microwaves into the aging chamber and a blower fan for blowing air into the aging chamber, a cooling section having a cooling chamber cooled by a cooler, a microwave oscillator section connected to the irradiation port, and a control section, wherein the aging chamber is disposed within the cooling chamber (Patent Document 6). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Special Publication No. 26-4098 [Patent Document 2] Special Publication No. 26-7340 [Patent Document 3] Special Publication No. 26-7341 [Patent Document 4] Special Publication No. 27-1589 [Patent Document 5] Patent No. 2577631 [Patent Document 6] International Publication No. 2019 / 093365 Summary of the Invention [Problem to be solved by the invention]

[0008] Wine goes through a lot of effort before it hits the market. In the market, the peak of aging is said to be drinkable, and if it passes that point, the wine is said to have deteriorated, and if it is too early, it is said to not be aged enough. It is important to take into account that producers and consumers each have different expectations for the content and level of wine. In the market, whether a wine is ready to drink or not is largely at the discretion of the consumer. Some people think it is ready to drink when it is mellow and rich, while others think it is ready to drink when it has a withered taste. Once wine leaves the hands of the producer, it becomes the property of the consumer. In other words, the quality of wine is not only determined by the wine itself, but also by the consumer's sense of values. Usually, wine is aged and stored for long periods in stores and homes in wine cellars. The role of the wine cellar is to avoid direct sunlight, keep the temperature as constant as possible, store wine bottles on their side, and promote aging while storing wine bottles.

[0009] Wine was mentioned above as a typical example of a food whose taste improves with a certain period of aging, but there are also other brewed alcoholic beverages such as sake, mixed alcoholic beverages such as hon mirin, distilled alcoholic beverages such as shochu, awamori, whiskey, and brandy, and fermented foods such as soy sauce. These have in common with luxury goods in that they are influenced by the values ​​held by the consumer, and are something that providers to consumers should always take into consideration.

[0010] The present invention aims to use a microwave aging device and a microwave aging method to shorten the time required for aging wine, preferably bottled wine, and to change it to a high-quality wine. It also aims to shorten the time required for aging sake, Hon-mirin, and Class B shochu, preferably bottled sake, Hon-mirin, and Class B shochu, and to change it to a high-quality one. It also aims to shorten the time required for aging distilled alcoholic beverages such as awamori, whiskey, and brandy, and fermented foods such as soy sauce, preferably bottled awamori, whiskey, and brandy, and fermented foods such as soy sauce, and to change them to a high-quality one. [Means for solving the problem]

[0011] The present inventors have invented a microwave aging method and microwave aging device for aging food by irradiating microwaves (Patent Document 2). They selected red wine and white wine as food, put them in a bottled microwave aging device with a maximum output of 50 W, and aged the wine so that the temperature of the wine was 10°C or less. They tasted the wine after 1 to 3 days and found that it had changed into an aged wine that was described as having "more grape flavor," "less sharp edges," and "more rich" compared to red wine or white wine that had not been aged. Based on these results for wine, they expanded the scope of aging of packaged foods to include sake, Hon-mirin, and Class B shochu, and confirmed that aged products could be obtained in the same way. They also estimated that the same effect would be obtained for distilled alcoholic beverages such as awamori, whiskey, and brandy, and fermented foods such as soy sauce. Based on these findings, the present invention was completed.

[0012] The present invention Regarding the first aspect The microwave aging method for alcoholic beverages is as follows: sealed in a container Alcohol, In an aging chamber that reflects microwaves on its inner surface, in an atmosphere below 10℃, liquor temperature The output is 0.5 to 15 W so that the temperature is higher than the ambient temperature and 10°C or less. Microwave irradiation is performed while controlling Uko It is characterized by: In the microwave aging method for alcoholic beverages described above, The temperature of the alcoholic beverage is estimated by estimating the temperature of the water in a container different from the container in which the alcoholic beverage is sealed. The present invention may be characterized in that: In the microwave aging method for alcoholic beverages described above, In addition to performing fixed irradiation in which microwaves are oscillated at a fixed output value and a fixed frequency, the microwave irradiation includes one or more of intermittent irradiation in which microwave oscillation and stopping are repeated, sweep irradiation in which the microwave frequency is changed over time, and continuous irradiation in which the microwave output value is changed over time. The present invention may be characterized in that: In the microwave aging method for alcoholic beverages described above, Microwave irradiation is repeatedly switched on and off The present invention may be characterized in that 。 above In the microwave aging method for alcoholic beverages described above, The maturation period is less than 3 days The present invention may be characterized in that: The above-mentioned microwave aging method for alcoholic beverages may be characterized in that the aging period is 1 hour or longer. The above-mentioned microwave aging method for alcoholic beverages may be characterized in that the alcoholic beverages are aged by irradiating with microwaves at an output of 10 W or less for one hour or more.

[0013] The microwave aging device for alcoholic beverages of the present invention comprises an irradiation chamber for storing an object to be irradiated in a container, a microwave oscillator unit for irradiating microwaves into the irradiation chamber, a cooling unit having a cooling chamber cooled by a cooler, and a control unit storing a control program for controlling the microwave oscillator based on a signal from a temperature sensor, wherein the control program performs control for executing the microwave aging method for alcoholic beverages described above. In the above microwave aging device for alcoholic beverages, the temperature sensor may be a non-contact temperature sensor.

[0015] The present invention Regarding the second viewpoint The microwave aging method for alcoholic beverages is as follows: The alcoholic beverages sealed in containers are placed in a ripening chamber that reflects microwaves on its inner surface, and kept at an atmosphere of 10℃ or less. The internal temperature of alcoholic beverages Higher than the ambient temperature, and Below 10℃ So, with an output of 0.5 to 15 W, This microwave aging method for alcoholic beverages is characterized in that it irradiates microwaves under controlled conditions to age the beverage, and the components contained in the aged beverage are adjusted by changing the microwave irradiation conditions to adjust the internal temperature of the beverage. A third aspect of the present invention is a microwave aging method for alcoholic beverages, which comprises irradiating alcoholic beverages sealed in a container with microwaves in an aging chamber that reflects microwaves on its inner surface while controlling the output to 0.5 to 15 W so that the internal temperature of the alcoholic beverage is 10°C or lower. The microwave irradiation is controlled by estimating the temperature of the water in a container containing water as the internal temperature of the alcoholic beverage, and the microwave irradiation conditions are changed to adjust the internal temperature of the alcoholic beverage, thereby adjusting the components contained in the matured alcoholic beverage. A fourth aspect of the present invention is a microwave aging method for alcoholic beverages, which comprises irradiating alcoholic beverages sealed in a container with microwaves in an aging chamber in which microwaves are reflected by the inner surface, while controlling the output of 0.5 to 15 W so that the internal temperature of the alcoholic beverage is 10°C or below. In the microwave irradiation, in addition to fixed irradiation in which microwaves are oscillated at a fixed output value and a fixed frequency, one or more of intermittent irradiation in which microwave oscillation and stopping are repeated, sweep irradiation in which the microwave frequency is changed over time, and continuous irradiation in which the microwave output value is changed over time are also performed, thereby adjusting the internal temperature of the alcoholic beverage by changing the microwave irradiation conditions, thereby adjusting the components contained in the aged alcoholic beverage. A fifth aspect of the present invention relates to a microwave aging method for alcoholic beverages, which comprises irradiating alcoholic beverages sealed in a container with microwaves in an aging chamber that reflects microwaves on its inner surface while controlling the output of the microwaves at 0.5 to 15 W so that the internal temperature of the alcoholic beverage is 10°C or lower, and this method adjusts the components contained in the aged alcoholic beverage by repeatedly switching the microwave irradiation ON and OFF and changing the microwave irradiation conditions to adjust the internal temperature of the alcoholic beverage. Effect of the Invention

[0016] According to the present invention, it is possible to shorten the time required for the aging of alcoholic beverages and to obtain high-quality aged alcoholic beverages. In other words, by irradiating the alcoholic beverage in a container with microwaves under specified conditions, it is possible to bring about a change in the alcoholic beverage that can be evaluated as a state in which the ingredients contained therein have given the beverage a better, deeper flavor. In addition, the inventors have received several reports that aging wine in microwaves reduces the deterioration of wine after opening. For example, it was reported that an Italian restaurant confirmed that a white wine (Italian Wine, Mauro Chardonnay 2018) did not deteriorate. [Brief description of the drawings]

[0017] [Figure 1] FIG. 1 is a configuration diagram of a microwave aging device according to an embodiment. [Diagram 2] This is the result of a sensory test on the red wine of Example 1 (Italian wine, Novello 2019). [Diagram 3] This is the result of a sensory test on the red wine of Example 1 (Italian wine, Sangiovese 2017). [Figure 4] This is the result of a sensory test on the white wine of Example 1 (Italian wine, Mauro Chardonnay 2018). [Diagram 5] This shows the results of principal component analysis of the 30 components observed in the GC-MS analysis in Example 1. In this figure, the Sangiovese 2017 is the same as that in Figure 3, and the Beaujolais Nouveau is from 2019. [Figure 6] The results of a principal component analysis of the components observed in the GC-TOF / MS analysis of Example 2 are shown below. The contribution rate of the first principal component was 61.2%, and the contribution rate of the second principal component was 21.6%. If aging proceeds at a low temperature (0°C), the second principal component becomes larger. If aging is performed at 10°C, the second principal component does not change, and only the first principal component decreases significantly. [Figure 7] FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 3. [Figure 8] FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 4. [Figure 9] FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 5. [Figure 10] FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 6. [Figure 11] FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 7. [Figure 12] FIG. 13 is a diagram showing the measurement results obtained by a taste sensor in Example 8. [Figure 13] FIG. 13 is a diagram showing the results of the sensory evaluation in Example 9. [Figure 14] FIG. 13 is a diagram showing the measurement results using a taste sensor in Example 9. [Figure 15] FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 10. [Figure 16] FIG. 1 shows the results of LC-TOF / MS analysis in Example 10. [Figure 17] FIG. 13 shows the results of LC-TOF / MS analysis of narrowed-down components in Example 10. [Figure 18] 1 is a table showing the peak areas of components narrowed down in Example 10. [Figure 19] FIG. 13 is a diagram showing the results of a principal component analysis of the components narrowed down in Example 10. [Figure 20] FIG. 13 is a diagram showing the results of the sensory evaluation in Example 11. [Figure 21] FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 12. [Figure 22] FIG. 15 is a diagram showing the measurement results obtained by a taste sensor in Example 12. [Figure 23]FIG. 13 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 13. [Figure 24] FIG. 13 is a diagram showing the measurement results obtained by a taste sensor in Example 13. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0018] <Brewed liquor> The alcoholic beverages that are the subject of the microwave aging method and microwave aging apparatus of the present invention are brewed alcoholic beverages, mixed alcoholic beverages, and distilled alcoholic beverages. Brewed alcohol is alcohol made by fermenting ingredients with yeast, and is consumed in its fermented state without going through processes such as distillation. It is one of the categories when alcohol is classified into brewed alcohol, distilled alcohol, and mixed alcohol based on the production method. In general, it has a lower alcohol content than distilled alcohol. This is because the activity of the microorganisms that carry out alcoholic fermentation is inhibited by the alcohol they produce. Brewed alcoholic beverages are broadly divided into simple fermentation and multiple fermentation, which can be further divided into multiple simple fermentation and multiple parallel fermentation. Simple fermentation includes wine (grape wine), cider (apple wine), and kumis, while multiple simple fermentation includes beer, and multiple parallel fermentation includes sake. Preferred examples of the brewed alcoholic beverages that are the subject of the present invention include wine (grape wine) and sake. As for brewed alcohol, we will go into detail about wine below, so here we will first talk about sake. Aged sake is usually the title given to so-called aged sake that has been aged in the sake brewery for more than three full years. However, aged sake can be broadly divided into three types: strong, medium, and light, depending on the type, aging method, and number of years aged. In the present invention, sake with an aged effect is not aged sake as in the original sense, but sake with an improved aroma and mellowness.

[0019] <Mixed liquor> A good example of a mixed alcoholic beverage is hon-mirin. Hon-mirin is made from steamed glutinous rice, rice malt, and shochu or alcohol, and is saccharified and aged for 40 to 60 days. During this time, the enzymes in the rice malt work to break down the starch and protein in the glutinous rice, producing various sugars, amino acids, organic acids, and aroma components, which creates the distinctive flavor of hon-mirin.

[0020] <Distilled alcoholic beverages> A good example of a distilled liquor would be shochu type B. Distillation is done in a single still, and the alcohol content is 45% or less. Because the distillation method is very simple, shochu type B extracts flavor components other than alcohol, which results in the unique flavor and taste of the ingredients. Because the flavor of the ingredients is utilized, a wide variety of ingredients are used, including rice, barley, sweet potato, buckwheat, and brown sugar. Also known as authentic shochu, the original flavor of shochu can be enjoyed especially when drunk on the rocks or diluted with hot water.

[0021] <container> The microwave aging method and microwave aging device of the present invention target brewed alcohol in a container. Any container of a size that can be placed in the microwave aging device may be used, but a sealed container made of a microwave-transparent material is preferable. When heating in a microwave oven, the moisture in the food is vibrated by microwaves inside, and the resulting frictional heat warms the food, so the containers that can be used are limited. In the present invention, microwaves are used, even if they are weak, so they can be dangerous if handled incorrectly, and some consideration is required in terms of structure and / or materials to ensure safety. Examples of containers include glass, plastic, and paper containers. If the container is a bottle, it is preferable that it is sealed with a cork stopper. If the cork stopper has an aluminum cap seal or wire attached, it is preferable to remove the aluminum cap seal or wire before microwave aging.

[0022] The following explanation will take bottled wine as an example of packaged alcoholic beverages. Although the wine may come into contact with oxygen to some extent, the wine is basically aged in a nearly sealed space. Bottle aging is slower because there is no contact with air, but the smaller the bottle, the more easily it is affected by the surrounding environment, and the taste of the wine varies greatly depending on the storage conditions. When bottling wine, if it is not done in an inert gas atmosphere such as nitrogen, oxygen will enter the space between the cork and the liquid surface, called the headspace. It is also known that even if it is bottled in an inert gas atmosphere, some oxygen will penetrate through the cork. It is known that even the highest quality cork allows 0.002cc of oxygen per day to pass through. When oxygen is supplied, the wine will naturally oxidize. If the wine has been barrel-aged, it is easy to taste the taste, but if you buy a single bottle of wine, it is very difficult to open it. Therefore, the only way to measure the progress is to own several bottles of wine under the exact same conditions. In the present invention, the sommelier can determine the best time to drink, and the wine can be tasted by changing the container, so that it is possible to taste it at the appropriate time.

[0023] <Aging> It is said that wine can continue to age even after it has been bottled, and that its aroma and flavor can change. Wine itself develops flavor, aroma, and complexity as it ages. It is safe to say that a one-year-old wine and a ten-year-old wine are two different drinks. It is true that wine tastes better when aged for a long time, but that is not true for all wines. For example, some inexpensive wines do not improve in quality with aging, and are said to deteriorate if not drunk quickly. Wine that can withstand long aging is called long-aged wine, and conversely, wine that can be drunk quickly is called early drinking wine. Wine that has just been made (young wine) can have a strong raw grape flavor and can be too bitter or too acidic, but as it ages, the edges become smoother and mellower.

[0024] <Wine quality evaluation> The main components of wine are water, ethanol, various organic acids, sugar, glycerin, esters, higher alcohols, amino acids, nucleic acids, tannins, carbon dioxide, etc. Esters and higher alcohols are known to be aromatic components. Among the various organic acids, six are considered to be the most important elements in wine flavor: tartaric acid, malic acid, citric acid, lactic acid, acetic acid, and succinic acid. Some people tend to think of red wine when they hear the word "aging," because the elements necessary for wine aging are the organic acids, residual sugar, anthocyanins, tannins, alcohol, and free sulfurous acid contained in the wine. However, white wine is made by removing the elements necessary for aging, such as tannins, and is produced to be fresh, but it is also known that there are some white wines that are aged with the aim of aging. Wine quality evaluation involves scientific analysis, primarily instrumental and microbial testing, and sensory evaluation through tasting. Only when both methods are combined can a satisfactory evaluation be made.

[0025] <Definition of "Aging" in the Present Invention> In the present invention, "wine aging" means that a change that can be considered aging has occurred when experimental facts based on sensory tests and component analysis prove that the components contained in the wine have been irradiated with microwaves and have changed to a state in which the wine has a better, deeper flavor. What fundamentally distinguishes wine from other alcoholic beverages is the complexity and diversity that can be inferred; not all bottled wines are suitable for bottle aging. To determine which wines can be aged in the bottle, which can be aged for a long time, and which wines are not suitable for bottle aging at all, and whether a wine will become more complex through bottle aging, requires the ability to make educated guesses. Sensory evaluation relies on human senses, so objectivity must always be considered. It must also be taken into account that sommeliers, wine makers, consumers, critics, etc., have different interests and levels depending on their position. Only a sommelier, who drinks each vintage of wine that has become more mature through long-term bottle aging and relives the state of its maturation, and who has excellent taste and smell as well as a good memory, can be the judge of when a wine is ready to drink. The wine is poured into the mouth and the volatile acidity, acidity, body, sweetness, bitterness, astringency, overall balance, off-flavors, etc. of the wine are checked. There are many standards for the overall balance of the wine. A good balance is created by a pleasant ratio of acidity, sweetness, and bitterness, but there is no exact ratio. The aftertaste and aftertaste of the wine are also important. It is important to be able to provide wine that can be enjoyed by everyone, whether it be someone with little wine drinking experience, someone who has only recently started drinking wine, or someone with experience who seeks complexity. According to the present invention, it is believed that it will be possible to provide aged wine that can follow a variety of directivities by changing the microwave irradiation conditions. The term "aging" of the present invention has been defined above using wine as an example, but this definition is believed to apply not only to sparkling wine, but also to sake, hon-mirin, and class B shochu. In the present invention, "aged alcoholic beverages" refers to alcoholic beverages in which components contained in the alcoholic beverage before microwave irradiation are transformed into components that add depth to the flavor after microwave irradiation for the better, and which have undergone changes that can be considered aged, as proven by experiments based on sensory tests and component analysis. The maturation period is not particularly limited as long as it is a period during which the alcoholic beverage undergoes the above-mentioned "maturing", but as will be seen from the examples described later, it is preferable to irradiate microwaves for 1 hour or more. Depending on the type and variety of the alcoholic beverage, the maturation period is preferably 12 hours or more, more preferably 2 days or more, and even more preferably 3 days or more. As will be described later, the microwave irradiation output required for "maturing" is also not particularly limited, and can be, for example, 100 kW or less, 15 kW or less, or 5 kW or less. For example, even when microwaves are irradiated for 1 hour with an output of 0.5 to 15 kW, maturation of alcoholic beverages can be performed.

[0026] <Microwave aging device> Fig. 1 is a configuration diagram of a microwave aging device according to the first embodiment. As shown in Fig. 1, the microwave aging device 1 according to this embodiment includes a cooling unit 10, a microwave oscillator unit 20, a microwave aging unit 30, a control unit 50, an operation unit 40, and a UV lamp 60. The microwave aging device 1 includes the microwave aging unit 30 inside the cooling unit 10. In the microwave aging device 1 according to this embodiment, not only bottled wine and sake but also brewed alcohol in a plastic bottle or a paper carton can be used as the object of aging.

[0027] The cooling section 10 is a device that cools the internal space of the cooling section 10. As shown in FIG. 1, the cooling section 10 has a cooler 11, a first fan 12, a cooling chamber 13, and a cooling chamber door 14 (not shown). In this embodiment, the cooler 11 generates cold air by exchanging heat with the outside, and the generated cold air is blown into the cooling chamber 13 inside the cooling section 10 by the first fan 12. This makes it possible to keep the temperature inside the cooling chamber 13 low. By opening the cooling chamber door 14 (not shown), a user can put brewed liquor to be aged in and out of the cooling chamber 13 or the microwave aging section 30 (described later).

[0028] The microwave oscillator 20 generates microwaves to be irradiated to the alcoholic beverage M (e.g., bottled brewed alcoholic beverage). Although an oscillator using a magnetron can be used as the microwave oscillator 20, in this embodiment, a solid-state oscillator using a semiconductor element is used, which can obtain a higher frequency and output stability than a magnetron. The microwave oscillator 20 oscillates microwaves by continuously changing the frequency between 2.4 and 2.5 GHz. The microwaves oscillated by the microwave oscillator 20 are irradiated from the irradiation port 31 of the microwave maturation section 30 via the cable 21. By continuously changing the microwave frequency between 2.4 and 2.5 GHz, the distribution of the electromagnetic field in the microwave maturation section 30 is made uniform, so that the alcoholic beverage M is also irradiated with microwaves in a uniform distribution, and uniform heating (uniform maturation) of the alcoholic beverage M can be promoted.

[0029] 1, the microwave maturation section 30 includes an irradiation port 31, a second fan 32, a maturation chamber 33, and an unillustrated maturation chamber door 34. A user can put alcoholic beverages M to be maturated into and take them out of the maturation chamber 33 by opening the unillustrated maturation chamber door 34. The aging chamber 33 is a cavity in which a reflector plate for reflecting microwaves is installed on all the surfaces of the inner surface (inner wall). An irradiation port 31 is installed on the upper inner surface of the aging chamber 33 to irradiate the microwaves oscillated by the microwave oscillator 20 into the aging chamber 33. In this embodiment, a small and high-gain patch antenna (flat antenna) is attached to the irradiation port 31, and the microwaves oscillated by the microwave oscillator 20 are irradiated into the aging chamber 33. A shelf of any shape made of a microwave-transmitting material such as Teflon (registered trademark) or polypropylene may be installed in the aging chamber 33. In addition, when a metal material such as stainless steel is used, a lattice-shaped shelf with an interval of 20 mm or more or a punching metal-shaped shelf with an opening with a diameter of 20 mm or more may be installed.

[0030] The second fan 32 blows the cold air in the cooling chamber 13 into the aging chamber 33. The second fan 32 can be one that can blow air at a volume (for example, 0.5 to 10.0 m / sec) suitable for circulating the cold air in the aging chamber 33. The second fan 32 can be stopped during aging of the alcoholic beverage M. In this embodiment, as shown in FIG. 1, the second fan 32 is attached to the outside of the aging chamber 33, and a first minute opening 35 is provided on the side wall of the aging chamber 33 to which the second fan 32 is attached. The first minute opening 35 is opened with a size shorter than the wavelength of the microwave, and for example, in this embodiment, the size of the first minute opening 35 is set to a diameter of 10 mm or less. The microwave irradiated into the aging chamber 33 is blocked by the first minute opening 35, and only the cold air blown by the second fan 32 passes through. In addition, a second micro-opening 36 having the same diameter as the first micro-opening 35 is provided on the side wall of the aging chamber 33 facing the first micro-opening 35. The microwaves irradiated to the aging chamber 33 are blocked by the second micro-opening 36, but the air in the aging chamber 33 that has been heated by heat exchange with the alcoholic beverage M passes through the second micro-opening 36 and is discharged into the cooling chamber 13. The first micro-opening 35 and the second micro-opening 36 may be provided in an area that occupies most of one or more side walls to improve ventilation. The aging chamber 33 may also be constructed using a punched metal in which the first micro-opening 35 and the second micro-opening 36 are formed in advance, and a stainless steel plate with a diameter of 10 mm may be used as such a punched metal.

[0031] The control unit 50 is equipped with a program for controlling the temperature so that the surface temperature (container surface temperature) or internal temperature (temperature of brewed alcohol in the container) of the alcoholic beverage M to be aged reaches a target temperature. Specifically, the control unit 50 controls the operation of the microwave oscillator 20, the cooler 11, the first fan 12, and the second fan 32, thereby controlling the microwave output from the microwave oscillator 20, the temperature of the cold air from the cooler 11, and the airflow rates of the first fan 12 and the second fan 32 to perform temperature control. For example, the control unit 50 can increase the internal temperature of the alcoholic beverage M (temperature of brewed alcohol in the container) by increasing the microwave output from the microwave oscillator 20, and can efficiently lower the surface temperature of the alcoholic beverage M (temperature of the container surface) by decreasing the temperature of the cold air from the cooler 11 or increasing the airflow rates of the first fan 12 and the second fan 32.

[0032] The control unit 50 can also control the microwave oscillation by the microwave oscillator 20. For example, the control unit 50 can control the microwave oscillator 20 to perform fixed irradiation by oscillating the microwave oscillator 20 at a fixed output value and a fixed frequency, as well as intermittent irradiation by repeating oscillation and stopping in a short cycle (for example, a cycle of several milliseconds), sweep irradiation by changing the frequency of the microwave oscillator 20 over time, and continuous irradiation by changing the output value of the microwave oscillator 20 over time. The control unit 50 does not need to continuously irradiate the microwaves during the maturation of the alcoholic beverage M, but can be configured to irradiate the microwaves for at least 6 hours or more (preferably 8 hours or more, more preferably 12 hours or more) per day. Furthermore, the control unit 50 can also be configured to control the microwave oscillator 20 so as to switch the microwave irradiation ON-OFF at regular intervals (for example, several hours) (in the case of intermittent irradiation, to switch between a period of intermittent irradiation and a period of no intermittent irradiation at regular intervals). For example, the control unit 50 can control the microwave oscillator unit 20 to irradiate microwaves for three hours and then stop irradiating microwaves for three hours, and similarly repeat the process of irradiating and stopping microwaves every three hours, for example, for a maturation period of three days.

[0033] The control unit 50 can also be configured to be connected to a contact-type temperature sensor (such as a fluorescent fiber optic thermometer (manufactured by Anritsu Keiki Co., Ltd.) capable of contact-type temperature measurement even in a microwave environment, or a radiation-type temperature sensor that measures the intensity of infrared or visible light in a non-contact manner) that measures the temperature (container surface temperature) of the liquid (e.g., water) in a container placed in the maturation chamber 33, and to perform appropriate temperature control based on the measurement results of the temperature sensor. The surface temperature of the container of alcoholic beverage M may also be measured by a non-contact temperature sensor, and the irradiation from the microwave oscillator 20 may be controlled based on the measurement value.

[0034] Furthermore, the control unit 50 may be configured to store a relationship between the microwave output of the microwave oscillator 20 and the temperature of the cold air from the cooler 11, which is used to set the surface temperature (container surface temperature) or internal temperature (brewed alcohol temperature in the container) of the alcoholic beverage M to a target temperature through prior testing, and to control the microwave output of the microwave oscillator 20 and the temperature of the cold air from the cooler 11. In this case, the user operates the operation unit 40, which is an input device such as an operation button or touch panel, to input information on the alcoholic beverage to be aged, such as the type of alcoholic beverage (e.g., red wine, sake), size, and type of alcoholic beverage in the container, so that the control unit 50 can automatically control the temperature of the alcoholic beverage M. An output of 15 W or less is sufficient for the microwave oscillator 20, and even an output of 5 W makes it possible to perform aging of alcoholic beverages under suitable conditions.

[0035] The UV lamp 60 is a device that generates ultraviolet rays. In this embodiment, bacteria floating in the cold air can be sterilized by irradiating the cold air circulating in the cooling chamber 13 and the maturation chamber 33 with ultraviolet rays. Note that the maturation method of the present invention can be carried out without providing the UV lamp 60. Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the examples, and various modifications and improvements are also included within the technical scope of the present invention. EXAMPLES

[0036] Red wine and white wine were aged by irradiating them with microwaves using the microwave aging apparatus 1 of FIG. 1. Aging conditions Inside the refrigerator: 0℃ Center temperature: 50 ml of dummy water in a container was irradiated with microwaves to maintain the temperature at 10°C (approximately 13% output). Aging period: 3 days

[0037] 2. Sensory test results Sensory tests were carried out by panelists with sommelier qualifications. Figure 2 shows the results of a sensory test on red wine (Italian wine, Novello). FIG. 3 shows the results of a sensory test on red wine (Italian wine, Sangiovese). FIG. 4 shows the results of a sensory test on a white wine (Italian wine, Mauro Chardonnay). For all wines, microwave aging improved the umami rating. In addition, for two of the three wines, the umami and sweetness ratings improved. In addition, for a red wine (Novello, an Italian wine) with an acidity rating of "5," the acidity rating dropped to "2."

[0038] 3.GC-MS(HS) analysis Headspace (HS) is used to analyze volatile components in liquids and solids. Headspace (HS) means "the space above an object," and above liquids and solids are the components contained in them, especially those with low boiling points. A headspace sampler is a device that keeps a sample sealed in a vial warm for a certain period of time to bring the gas phase and the sample into equilibrium, and then introduces the gas phase (headspace) into a gas chromatograph (GC) for analysis. It is used to qualitatively and quantitatively analyze aroma components in food, odor components in chemical products, and harmful volatile components in environmental water. Gas chromatography (GC) is a type of chromatography that separates components by utilizing differences in the adsorption or distribution coefficient of gases on a stationary phase. Gas chromatography mass spectrometry (GC / MS) uses a mass spectrometer to detect components separated by GC, making it possible to qualitatively and quantitatively identify the components from their mass information.

[0039] 5 ml of each of wines No. 1 to 5 was placed in a 10 ml headspace sample container and subjected to GC-MS (HS) analysis. No.1-2 are Sangiovese, and No.3-5 are Beaujolais Nouveau. No. 1 and No. 3 are comparative examples in which microwave irradiation was not performed. In No. 4, ultrasonic aging was performed using a Sonic Decanter to compare with the aging of commercially available wine.

[0040] The results of principal component analysis of the 30 components observed in the GC-MS analysis are shown below. The contribution rate of the first principal component was 91.5%, and the contribution rate of the second principal component was 4.2%, indicating that the information is mostly concentrated in these two components. According to the graph, the values ​​of the first principal component are significantly different between Sangiovese and Beaujolais Nouveau, and it is considered that the first principal component represents the difference in the wine variety. On the other hand, it is presumed that the difference between comparison and aging is represented by the second principal component.

[0041] <Analysis conditions> GC-MS(HS) equipment: GCMS-QP2010 + HS-20 Headspace sampler conditions Oven temperature: 40℃ Sample line temperature: 150℃ Transfer line temperature: 150℃ Vial pressurization gas pressure: 50kPa Vial warming time: 20 minutes <GC conditions> GC column: DB-5 (length 30 m, 0.25 mm ID, df = 1.00 μm) Injection mode: Split (1:50) Control mode: constant pressure (100kPa) Column oven temperature: 40°C (3 min) → 10°C / min → 150°C → 20°C / min → 250°C (10 min) Interface temperature: 250℃ Ion source temperature: 200℃ Ionization method: EI Measurement mode: Scan MS measurement time: Start time 2 minutes → End time 29 minutes MS measurement range: Start m / z = 41.00, End m / z = 700.00 EXAMPLES

[0042] As in Example 1, white wine was aged by irradiating it with microwaves. White wine: 1 ml of each sample was placed in a 10 ml headspace sample container and subjected to GC-TOF / MS analysis. <Analysis conditions> GC-TOF / MS instrument: Agilent Technologies 7890B + Pegasus BT Headspace sampler conditions SPME adsorption Oven temperature: 40℃ Transfer line temperature: 250℃ Vial warming time: 30 minutes GC conditions GC column: InertCao ​​Pure-WAX (length 60 m, 0.25 mm ID, df = 0.25 μm) Injection mode: splitless Control mode: constant pressure Column oven temperature: 40°C (2 min) → 5°C / min → 250°C → 250°C (10 min) MS conditions Ion source temperature: 230℃ Ionization method: EI MS measurement time: Start time 2 minutes → End time 54 minutes MS measurement range: Start m / z = 35.00, End m / z = 450.00 <experiment> Sample: Italian Wine, Mauro Chardonnay (2017) Aging conditions Aging period: 3 days The temperature inside the cabinet was 0℃: the microwave output was controlled so that the temperature of the wine was 3℃. The temperature inside the cabinet was 10°C: the microwave output was controlled so that the wine temperature was 13°C. Comparison: Stored at 0°C for 3 days. <Results of cluster analysis> The results of principal component analysis of the components observed in the GC-TOF / MS analysis are shown below. That is, the contribution rate of the first principal component was 61.2%, and that of the second principal component was 21.6%, indicating that the information is almost entirely concentrated in these two components. As shown in Figure 6, as aging progresses at low temperatures (0°C), the second principal component becomes larger. When aging is performed at 10°C, the second principal component does not change, and only the first principal component decreases significantly. As a result of aging, the following two components (2-methyl-3-hydroxy-2,2,4-trimethylphenyl propanoate and 2,2,4-trimethyl-3-hydroxy-isobutyl valerate) change the most. That is, aroma components with a Fisher Ratio of 4.0 or more were selected, and principal component analysis and cluster analysis were performed using statistical analysis software (JMP). For peaks with a Fisher Ratio of 4.0 or more, the compound names were arranged in order of Fisher Ratio. The top 15 compounds were present in the aged white wine, but not in the comparison white wine. The compounds higher in the ranking were those with a difference between the comparison and aged wine, and the compounds with the highest Fisher Ratio were 2-methyl-3-hydroxy-2,2,4-trimethylphenyl propanoate and 2,2,4-trimethyl-3-hydroxy-isobutyl valerate. EXAMPLES

[0043] In Example 3, a sparkling wine (Italian wine, "Polloni Prosecco") was irradiated with microwaves by the microwave aging device according to this embodiment under the following conditions and aged for three days to obtain Samples 1-1 to 1-3. In addition, a sample was obtained as a comparative example by storing the sample for three days without irradiating the sample with microwaves at a cooling chamber temperature of 0°C. Sample 1-1: The temperature of the cooling chamber was set to 0° C., and the sample was aged by irradiating the sample with microwaves at a fixed output of 0.5 W for three consecutive days. Sample 1-2: The temperature of the cooling chamber was set to 0° C., and the sample was aged by irradiating the sample with microwaves at a fixed output of 0.9 W for three consecutive days. Sample 1-3: The temperature of the cooling chamber was set to 0° C., and the sample was aged by irradiating the sample with microwaves at a fixed output of 1.5 W for three consecutive days. Then, 0.9 ml of each of the sparkling wines (samples 1-1 to 1-3) aged by microwave irradiation and the sparkling wine of the comparative example were placed in a 10 ml sample container for headspace, and GC-TOF / MS analysis was performed. In addition, 0.1 ml of a 100 ppm n-pentyl alcohol ethanol aqueous solution (the ethanol concentration is the same as that of the sparkling wine) was used as the internal standard for these samples. The GC-TOF / MS analysis was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2.

[0044] <Results of cluster analysis> FIG. 7 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 3. As shown in FIG. 7, the principal component analysis resulted in a major classification into four clusters, the comparative example and samples 1-1 to 1-3. In sample 1-1 irradiated with microwaves at a fixed output of 0.5 W, the first principal component was slightly decreased and the second principal component was significantly decreased compared to the comparative example in which microwaves were not irradiated. In addition, in sample 1-2 irradiated with microwaves at a fixed output of 0.9 W, the first principal component was increased compared to the comparative example, while the second principal component was slightly decreased. Furthermore, in sample 1-3 irradiated with microwaves at a fixed output of 1.5 W, the first principal component was significantly increased compared to the comparative example, while the second principal component was decreased. From this, it was found that the aging progresses more as the microwave irradiation amount (irradiation output) increases, and the first principal component tends to increase. It was also found that the second principal component tends to decrease by irradiating microwaves compared to the case in which microwaves are not irradiated. EXAMPLES

[0045] In Example 4, using the microwave aging device according to this embodiment, Japanese sake ("Umenoyado Kimoto Nama Genshu", Umenoyado Sake Brewery Co., Ltd.) was irradiated with microwaves under the following conditions and aged for three days to obtain samples 2-1 and 2-2. In addition, a sample was obtained as a comparative example by storing the sake for three days without irradiating it with microwaves at a cooling chamber temperature of 0°C. Sample 2-1: The sample was aged by irradiating it with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 4°C. Sample 2-2: The sample was aged by irradiating it with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 7°C. Then, 0.9 ml of each of the sake (samples 2-1 and 2-2) aged by microwave irradiation and the sake of the comparative example were placed in a 10 ml sample container for headspace, and GC-TOF / MS analysis was performed. In addition, 0.1 ml of 100 ppm n-pentyl alcohol ethanol aqueous solution (ethanol concentration is the same as that of sake) was used as the internal standard for these samples. Note that GC-TOF / MS was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2. In addition, when the temperature of the cooling chamber was 0°C and the internal temperature was 4°C, the microwave output was about 1.1 W, and when the temperature of the cooling chamber was 0°C and the internal temperature was 7°C, the microwave output was about 2.2 W, and aging was performed at an output of 5 W or less in both cases (the same applies to the following Examples 5 to 7 and 10).

[0046] <Results of cluster analysis> FIG. 8 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 4. As shown in FIG. 8, the principal component analysis separated the samples into three clusters, the comparative example and samples 2-1 to 2-2. In sample 2-1, which was irradiated with microwaves so that the internal temperature was 4°C, the first principal component increased and the second principal component also increased compared to the comparative example, which was not irradiated with microwaves. In addition, in sample 2-2, which was irradiated with microwaves so that the internal temperature was 7°C, the first principal component decreased and the second principal component increased compared to the comparative example. From this, it was found that irradiating microwaves causes aging to progress and the second principal component tends to increase. It was also found that when irradiating microwaves to age sake, the ratio of the first principal component changes depending on the internal temperature of the sake. EXAMPLES

[0047] In Example 5, using the microwave aging device according to this embodiment, mirin ("Fuku Mirin", Fukumitsuya Co., Ltd.) was irradiated with microwaves under the following conditions and aged for three days to obtain Samples 3-1 to 3-3. In addition, samples were obtained as comparative examples by storing the samples for three days without irradiating microwaves at a cooling chamber temperature of 0°C. Sample 3-1: The sample was aged by irradiating the sample with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 4°C. Sample 3-2: The sample was aged by irradiating it with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 7°C. Sample 3-3: The sample was aged by irradiating the sample with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 10°C. Then, 0.9 ml of each of the mirin matured by microwave irradiation (samples 3-1 to 3-3) and the mirin of the comparative example was placed in a 10 ml sample container for headspace, and GC-TOF / MS analysis was performed. In addition, 0.1 ml of a 100 ppm n-pentyl alcohol ethanol aqueous solution (the ethanol concentration was the same as that of the mirin) was used as the internal standard for these samples. The GC-TOF / MS was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2. In addition, when the temperature of the cooling chamber was 0°C and the internal temperature was 10°C, the microwave output was about 4.5 W, and the maturation was performed at an output of 10 W or less (the same applies to Examples 6 and 11 below).

[0048] <Results of cluster analysis> FIG. 9 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 5. As shown in FIG. 9, the principal component analysis resulted in a major classification into four clusters, the comparative example and samples 3-1 to 3-3. In sample 3-1, which was irradiated with microwaves to an internal temperature of 4° C., the first principal component increased significantly, while the second principal component decreased slightly, compared to the comparative example in which microwaves were not irradiated. In sample 3-2, which was irradiated with microwaves to an internal temperature of 7° C., the first principal component increased slightly and the second principal component decreased slightly, compared to the comparative example. In sample 3-3, which was irradiated with microwaves to an internal temperature of 10° C., the first principal component increased slightly and the second principal component decreased, compared to the comparative example. From this, it was found that irradiating microwaves to this mirin caused maturation to proceed, and the first principal component tended to increase and the second principal component to decrease. In addition, by irradiating the mirin with microwaves so that its internal temperature reached 4°C, the proportion of the first principal component increased significantly, indicating that the optimal maturation temperature for mirin is below 7°C. EXAMPLES

[0049] In Example 6, using the microwave aging device according to this embodiment, barley shochu ("Naka ​​Naka", Kuroki Honten Co., Ltd.) was irradiated with microwaves under the following conditions and aged for three days to obtain samples 4-1 and 4-2. In addition, a sample was obtained as a comparative example by storing the sample for three days without irradiating the sample with microwaves at a cooling chamber temperature of 0°C. Sample 4-1: The sample was aged by irradiating the sample with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 4°C. Sample 4-2: The sample was aged by irradiating the sample with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 10°C. Then, 0.9 ml of each of the barley shochu (samples 4-1 and 4-2) aged by microwave irradiation and the barley shochu of the comparative example were placed in a 10 ml headspace sample container and subjected to GC-TOF / MS analysis. In addition, 0.1 ml of a 100 ppm n-pentyl alcohol ethanol aqueous solution (ethanol concentration is the same as that of barley shochu) was used as the internal standard for these samples. The GC-TOF / MS was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2.

[0050] <Results of cluster analysis> FIG. 10 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 6. As shown in FIG. 10, the principal component analysis resulted in a major classification into three clusters, the comparative example and samples 4-1 to 4-2. In sample 4-1, which was irradiated with microwaves so that the internal temperature of the barley shochu was 4°C, the first principal component increased significantly and the second principal component also increased slightly compared to the comparative example in which microwaves were not irradiated. In addition, in sample 4-2, which was irradiated with microwaves so that the internal temperature was 10°C, the first principal component increased significantly and the second principal component decreased significantly compared to the comparative example. From this, it was found that irradiating microwaves to barley shochu promotes aging and the first principal component tends to increase significantly. It was also found that when microwaves are irradiated to barley shochu, the second principal component changes depending on the internal temperature of the barley shochu. EXAMPLES

[0051] In Example 7, a white wine (Italian wine, "Mauro Chardonnay") was irradiated with microwaves by the microwave aging device according to this embodiment under the following conditions and aged for three days to obtain Samples 5-1 to 5-3. In addition, a sample was obtained as a comparative example by storing the wine for three days without irradiating the wine with microwaves at a cooling chamber temperature of 0°C. Sample 5-1: The sample was aged by irradiating the sample with microwaves continuously for one day so that the temperature of the cooling chamber was 0°C and the internal temperature was 4°C. Sample 5-2: The sample was aged by irradiating it with microwaves for two consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 4°C. Sample 5-3: The sample was aged by irradiating it with microwaves for three consecutive days so that the temperature of the cooling chamber was 0°C and the internal temperature was 4°C. Then, 0.9 ml of each of the white wines (samples 5-1 to 5-3) aged for 1 to 3 days under microwave irradiation and the white wine of the comparative example were placed in a 10 ml sample container for headspace, and GC-TOF / MS analysis was performed. In addition, 0.1 ml of a 100 ppm n-pentyl alcohol ethanol aqueous solution (the ethanol concentration was the same as that of the white wine) was used as the internal standard for these samples. The GC-TOF / MS was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2.

[0052] <Results of cluster analysis> FIG. 11 shows the results of principal component analysis of the components observed in the GC-TOF / MS analysis of Example 7. As shown in FIG. 11, the principal component analysis resulted in a major classification into four clusters, the comparative example and samples 5-1 to 5-3. In sample 5-1, which was irradiated with microwaves and aged for one day, the first principal component increased significantly and the second principal component decreased slightly compared to the comparative example in which microwaves were not irradiated. In sample 5-2, which was irradiated with microwaves and aged for two days, and sample 5-3, which was irradiated with microwaves and aged for three days, the first principal component increased and the second principal component decreased compared to the comparative example in which microwaves were not irradiated. From this, it was found that in white wine, aging progresses as a result of irradiation with microwaves, and the first principal component increases, and further, the longer the period of microwave irradiation (aging period), the smaller the rate of increase in the first principal component tends to be. Furthermore, in white wine, the second principal component decreases when exposed to microwaves, and the longer the period of microwave irradiation (aging period), the greater the rate at which the second principal component decreases. Therefore, it is believed that the decrease in the second principal component represents the degree of aging of the white wine. EXAMPLES

[0053] In Example 8, a red wine (Italian wine, "DONINI COLLEZIONE", 2018) was irradiated with microwaves by the microwave aging device according to the present embodiment and aged for 14 hours. The taste of the red wine aged for 14 hours was then measured using a taste sensor. FIG. 12 shows the results of the taste sensor measurement using an unaged red wine as a reference. As shown in FIG. 12, the red wine aged for 14 hours was measured to have higher bitterness in the initial taste and aftertaste than the unaged red wine. The initial taste is the taste at the moment of putting it in the mouth, and the aftertaste is the taste that spreads after swallowing. In this way, it was found that the flavor of the red wine can be changed by aging the red wine for 14 hours. EXAMPLES

[0054] In Example 9, a red wine (Italian wine, "Corvo Rosso", 2017) was aged by irradiating microwaves for two consecutive days at a fixed microwave output of 1.1 W with the microwave aging device according to this embodiment, and a sensory evaluation of the aged red wine was performed. The sensory evaluation was performed by five experts A to E (all of whom are sommelier-certified). Here, FIG. 13 shows the results of the sensory evaluation of the red wine aged by irradiating microwaves, and also shows the results of the sensory evaluation of the red wine stored at 0°C for two days without irradiating microwaves as a comparative example. It was found that the red wine aged by irradiating microwaves tends to have stronger sweetness and fruitiness, and weaker acidity, bitterness, and astringency, compared to the red wine of the comparative example not irradiated with microwaves.

[0055] In addition, five experts who performed the sensory evaluation commented on the red wine aged with microwave irradiation compared to the comparative example red wine that was not irradiated with microwaves. As a result, the five experts gave the following opinions: "The fruity and gorgeous aroma before aging has changed to a Chinese herbal aroma such as licorice and an aroma like ripe fruit", "The bitterness has disappeared", "The acidity has been softened like yogurt, so it feels tannic", "The berry flavor remains the same, but the flavor has become deeper and richer", "It feels like the balance has been well maintained as the wine has aged", "The slightly unbalanced parts before aging have been corrected and improved", "The astringency and other unpleasant flavors have been reduced", "The aroma has clearly changed, with the aroma of cinnamon and plum", "It is well balanced and mellow", "There is a sweet aftertaste of ripe fruit", and "The acidity has become mellow".

[0056] Furthermore, in Example 9, the red wine aged by microwave irradiation was measured using a taste sensor. FIG. 14 is a graph showing the results of the taste measurement using the taste sensor in Test Example 9, with unaged red wine (red wine in Comparative Example 1 stored at 0°C for 2 days without microwave irradiation) as a reference. In the graph shown in FIG. 14, red wine aged by ultrasonic irradiation is shown as Comparative Example 2. As can be seen from FIG. 14, in the red wine of Example 9, the bitterness of the initial taste and aftertaste was reduced, contrary to Example 8. Considering the results of Example 8, it is considered that in Italian red wine, the bitter components increased once by irradiating microwaves, and then the bitter components decreased by continuing the irradiation. It is considered that ultrasonic waves are not as effective as microwaves, so although the bitter components increased, the change was slight. EXAMPLES

[0057] In Example 10, a red wine (Italian wine, "Corvo Rosso", 2017) was aged by irradiating microwaves for two consecutive days using the microwave aging device according to this embodiment so that the temperature of the cooling chamber was 0°C and the internal temperature was 4°C, to obtain Sample 6. In addition, a sample was obtained as a comparative example by storing the wine for two days with the cooling chamber temperature at 0°C and without irradiating microwaves. Then, 0.9 ml of each of the red wine (sample 6) aged for 2 days and the red wine of the comparative example were placed in a 10 ml headspace sample container, and GC-TOF / MS analysis was performed on the aroma components of the red wine. In addition, 0.1 ml of a 100 ppm n-pentyl alcohol ethanol solution (the ethanol concentration was the same as that of the red wine) was used as the internal standard for these samples. The GC-TOF / MS was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2.

[0058] <GC-TOF / MS analysis results> Figure 15 shows the results of a principal component analysis of the aroma components observed in the GC-TOF / MS analysis of Example 10. As shown in Figure 15, the principal component analysis separated Sample 6, which was irradiated with microwaves and aged for two days, into two clusters, and the comparative example, which was not irradiated with microwaves. In Sample 6, almost no difference was observed in the second principal component compared to the comparative example, but the first principal component was greatly reduced, so it is presumed that the difference between the comparison and aging is represented by the first principal component.

[0059] Furthermore, in Example 10, LC-TOF / MS analysis was carried out on Sample 6 and the Comparative Example under the following analytical conditions. <Analysis conditions> Measuring equipment: Shimadzu Ultra High Performance Liquid Chromatograph Nexera X2 AB SCIEX Quadrupole Time-of-Flight Mass Spectrometer TripleTOF 5600+ LC conditions: Column: ACQUITY UPLC HSS T3 (1.8μ, 2.1×100mm, Waters) Column temperature: 40℃ Injection volume: 1μL Mobile phase A: 0.1% formic acid in water Mobile phase B: acetonitrile containing 0.1% formic acid Mobile phase flow rate: 0.2%mL / min Mobile phase conditions: A:B=99:1 (0~3 minutes) → A:B=75:25 (30 minutes) → A:B=40:60 (40 minutes) → A:B=0:100 (42 minutes) → A:B=0:100 (42~47 minutes) → A:B=99:1 (48 minutes) MS conditions: Ionization method: ESI-Positive Measurement range (m / z): 100-2000 <LC-TOF / MS analysis results> Figure 16 shows the results of LC-TOF / MS analysis of Example 10. Figure 16(A) shows a chromatogram of a comparative example, and Figure 16(B) shows a chromatogram of an example (Sample 6).

[0060] Furthermore, FIG. 17 shows the results of extracting only the molecular weight corresponding to (1R,2R,3S,4S,6R)-6-Acetamido-4-(acetoxymethyl)4-hydroxy-1,2,3-cyclohexanetriyl triacetate, which is a component included in A-1 and B-1 shown in the figure, among the components shown in FIG. 16(A) and (B). In this embodiment, three samples were tested as sample 6 and three samples were tested as comparative examples. In FIG. 17, the three samples of sample 6 are shown as B01 to B03 after aging, and the three samples of the comparative example are shown as A01 to A03. As shown in FIG. 17, it was found that the amount of (1R,2R,3S,4S,6R)-6-Acetamido-4-(acetoxymethyl)4-hydroxy-1,2,3-cyclohexanetriyl triacetate was greatly increased in sample 6 compared to the comparative example. FIG. 18 shows a table showing the peak areas of the components narrowed down in Example 10. In FIG. 18, the peak area in the comparative example is shown as "before aging", and the peak area in sample 6 aged by microwave irradiation is shown as "after aging". As shown in FIG. 18, in addition to (1R,2R,3S,4S,6R)-6-Acetamido-4-(acetoxymethyl)4-hydroxy-1,2,3-cyclohexanetriyl triacetate, it was found that there are other components that increase and decrease significantly by aging red wine by irradiating it with microwaves. Furthermore, in this embodiment, principal component analysis was performed using the narrowed-down components. The results of the principal component analysis are shown in FIG. 19. The contribution rate of the first principal component was 73.7%, and the contribution rate of the second principal component was 13.0%, and it was found that the information was almost concentrated in these two components. As shown in FIG. 19, the principal component analysis separated the samples into two clusters, sample 6 and the comparative example, and the first principal component was greatly decreased by irradiating red wine with microwaves and aging it, so it is presumed that the difference between the comparison and aging is represented by the first principal component. EXAMPLES

[0061] Furthermore, in Example 11, in order to examine the shortening of the aging period, a red wine (Laurence de Veyrac Elidière de Guerre Pinot Noir, 2018) was aged by irradiating microwaves using the microwave aging device according to this embodiment under the following conditions to obtain Samples 7-1 to 7-3. In addition, a sample was obtained as a comparative example by storing the wine for 3 days without irradiating microwaves at a cooling chamber temperature of 0°C. Sample 7-1: The sample was aged by continuously irradiating it with microwaves for one hour so that the temperature of the cooling chamber was 0°C and the internal temperature of 50 ml of dummy water in a container was 10°C. Sample 7-2: The sample was aged by irradiating it with microwaves continuously for two hours so that the temperature of the cooling chamber was 0°C and the internal temperature of 50 ml of dummy water in a container was 10°C. Sample 7-3: The sample was aged by irradiating it with microwaves continuously for three hours so that the temperature of the cooling chamber was 0°C and the internal temperature of 50 ml of dummy water in a container was 10°C. Then, a sensory evaluation was carried out by one expert (a sommelier license holder) on the red wines (samples 7-1 to 7-3) aged for 1 to 3 hours and the red wine of the comparative example. The results of the sensory evaluation are shown in FIG.

[0062] As shown in FIG. 20, when red wine is irradiated with microwaves for a short time (1 to 3 hours) and aged, it was found that the acidity and astringency tend to decrease and the taste becomes mellower than in the comparative example. In addition, it was found that when aging for a short time, the acidity decreases as the aging period increases, but the fruitiness decreases and the bitterness also tends to increase. Furthermore, an external expert commented that when red wine is irradiated with microwaves and aged for a short time, there is almost no change in color, but when aged for 1 hour, the fresh fruity aroma and sweet aroma become slightly stronger, the sweetness of the fruit comes to the fore, the acidity becomes softer, and the taste becomes mellow. In addition, when aged for 2 hours, the fresh fruity aroma and sweetness stand out, a mellow sweetness is felt, and the balance between the acidity, sweetness, and astringency is good, and there is a clear difference from when aged for 1 hour. When aged for 3 hours, the aroma is somewhat calm, the sweet aroma is subdued, and the taste is also such that the sweetness calms down and the wine starts to mature, and a slightly bitter and acidic taste is felt. These results indicate that for wine made from grape varieties with a gorgeous aroma, such as Pinot Noir, aging can be promoted by short microwave irradiation of about 1 to 2 hours. EXAMPLES

[0063] In Example 12, using the microwave aging device according to this embodiment, the temperature of the cooling chamber was set to 10°C, and Japanese sake (Saijo Tsuru Junmai Nama Genshu) was irradiated with 7.9 W of microwaves for 30 consecutive days for aging, to obtain Sample 8. In addition, a sample was obtained as a comparative example by storing the sake for 30 days without irradiating it with microwaves, with the temperature of the cooling chamber set to 10°C. Then, 0.9 ml each of the sake aged for 30 days (sample 8) and the sake of the comparative example were placed in a 10 ml headspace sample container, and the aroma components of the sake were analyzed by GC-TOF / MS. In addition, 0.1 ml of a 100 ppm n-pentyl alcohol ethanol solution (the ethanol concentration was the same as that of the sake) was used as the internal standard for these samples. The GC-TOF / MS was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2.

[0064] <GC-TOF / MS analysis results> FIG. 21 shows the results of principal component analysis of the aroma components observed in the GC-TOF / MS analysis of Example 12. The contribution rate of the first principal component was 67.7%, and the contribution rate of the second principal component was 12.4%, indicating that the information was mostly concentrated in these two components. As shown in FIG. 21, the principal component analysis separated sample 8, which was irradiated with microwaves and aged for 30 days, and the comparative example, which was not irradiated with microwaves, into two clusters. In sample 8, there was almost no difference in the second principal component compared to the comparative example, but the first principal component was greatly reduced, so it is presumed that the difference between the comparison and aging is represented by the first principal component.

[0065] Table 1 below shows the average peak areas of sample 8 and the comparative example for components that generally increase as aging progresses. In Table 1 below, the peak area of ​​sample 8 aged by microwave irradiation is shown as "aged", and the peak area of ​​the comparative example is shown as "comparison". As can be seen from Table 1, sample 8 has increased amounts of benzaldehyde, ethyl 3-methylbutanoate, diethyl succinate, and 3-methylbutanal, which are believed to be contained in aged sake and aged (deteriorated) sake, compared to the comparative example, and is considered to have undergone the same changes as sake generally called aged sake. However, since sotolon and dimethyl trisulfide, which are components characteristic of aged sake, were not detected, it is considered that the aging has not reached the level of browning. [Table 1]

[0066] Furthermore, in Example 12, sample 8, which was irradiated with microwaves and aged for 30 days, was measured using a taste sensor. FIG. 22 is a graph showing the results of measuring the taste of sample 8 using a taste sensor. In FIG. 22, a relative evaluation is performed using a comparative example that was not aged with microwaves as a standard. As shown in FIG. 22, sample 8 has a significantly increased astringent aftertaste. This result suggests that by irradiating microwaves and aging the sake of sample 8 for 30 days, it is possible to mature the sake into one that gives a rich impression. EXAMPLES

[0067] In Example 13, the temperature of the cooling chamber was set to 0°C using the microwave aging device according to this embodiment, and Japanese sake (Ganki ANOTHER Junmai Nama Genshu) was irradiated with microwaves of 1.1 W for 30 consecutive days to be aged, to obtain Sample 9. In addition, a sample was obtained as a comparative example by storing the sake for 30 days without irradiating microwaves at a temperature of 0°C in the cooling chamber. Then, 0.9 ml each of the sake aged for 30 days (sample 9) and the sake of the comparative example were placed in a 10 ml headspace sample container, and the aroma components of the sake were analyzed by GC-TOF / MS. In addition, 0.1 ml of a 100 ppm n-pentyl alcohol ethanol solution (the ethanol concentration was the same as that of the sake) was used as the internal standard for these samples. The GC-TOF / MS was performed at the Kagawa Prefectural Industrial Technology Center under the same conditions as in Example 2.

[0068] <GC-TOF / MS analysis results> Fig. 23 shows the results of principal component analysis of the aroma components observed in the GC-TOF / MS analysis of Example 13. The contribution rate of the first principal component was 60.5%, and the contribution rate of the second principal component was 25.3%, indicating that the information was mostly concentrated in these two components. As shown in Fig. 23, the principal component analysis separated Sample 9, which was irradiated with microwaves and aged for 30 days, and the Comparative Example, which was not irradiated with microwaves, into two clusters. Since the first principal component of Sample 9 was greatly reduced compared to the Comparative Example, it is presumed that the difference between the Comparative Example and the aging is represented by the first principal component.

[0069] In addition, compared to the comparative example, Sample 9 did not show an increase in benzaldehyde, ethyl 3-methylbutanoate, diethyl succinate, or 3-methylbutanal, which are believed to be contained in aged sake or aged (deteriorated) sake. However, when a sake brewer tasted Sample 9, which had been aged for 30 days by irradiating with microwaves, and the comparative example, which had not been irradiated with microwaves, he evaluated Sample 9, which had been aged for 30 days by irradiating with microwaves, as being more mature, less prickly, and more rounded, compared to the comparative example.

[0070] Furthermore, in Example 13, sample 9 irradiated with microwaves and aged for 30 days was measured using a taste sensor. FIG. 24 is a graph showing the results of measuring the taste of sample 9 using a taste sensor. Note that in FIG. 24 as well, a relative evaluation is performed using a comparative example that was not aged with microwaves as a standard. As shown in FIG. 24, the aftertaste of sample 9 also increases significantly. This result suggests that by irradiating microwaves and aging the sake of sample 9 for 30 days, it is possible to mature the sake into one that gives a solid impression. In addition, since sample 9 (sake) in Example 13 shows a similar tendency to sample 8 (sake) in Example 12, it is presumed that, although the components that are believed to be contained in aged sake or aged sake have not increased in sample 9, a change similar to that in sample 8 has occurred in terms of taste. [Explanation of symbols]

[0071] 1. Microwave aging equipment 10...Cooling section 11...Cooler 12…First fan 13...Cooling room 20...Microwave oscillator 21…Cable 30, 30a…Microwave maturation section 31…Irradiation port 32…Second fan 33…Aging room 34…Aging room door 35...First minute aperture 36…Second minute aperture 37...Net plate 38…Choke structure 39…Lighting section 40...Operation unit 50...Control unit 60...UV lamp

Claims

1. A method for microwave aging of alcoholic beverages, comprising irradiating alcoholic beverages sealed in containers with microwaves in an aging chamber whose inner surface reflects microwaves in an atmosphere of 10°C or less, while controlling the output to 0.5 to 15 W so that the temperature of the alcoholic beverage is higher than the atmospheric temperature but not higher than 10°C.

2. The method described in claim 1, in which the temperature of the alcoholic beverage is estimated as the temperature of water placed in a container other than the container in which the alcoholic beverage is sealed.

3. In addition to performing fixed irradiation in which microwaves are oscillated at a fixed output value and a fixed frequency, The method according to claim 1 or 2, further comprising performing one or more of intermittent irradiation in which microwave oscillation and stopping are repeated, sweep irradiation in which the microwave frequency is changed over time, and continuous irradiation in which the microwave output value is changed over time.

4. A method according to any one of claims 1 to 3, wherein microwave irradiation is repeatedly switched on and off.

5. A method according to any one of claims 1 to 4, wherein the maturation period is within 3 days.

6. 6. The method according to claim 1, wherein the maturation period is at least 1 hour.

7. The method according to any one of claims 1 to 6, wherein the alcoholic beverage is aged by irradiating with microwaves at an output of 10 W or less for one hour or more.

8. an irradiation chamber for accommodating an object to be irradiated in a container; A microwave oscillator that irradiates microwaves into the irradiation chamber; a cooling unit having a cooling chamber cooled by a cooler; a control unit storing a control program for controlling the microwave oscillator based on a signal from the temperature sensor; 8. An apparatus for aging alcoholic beverages using microwaves, the control program performing control for carrying out the method for aging alcoholic beverages according to any one of claims 1 to 7.

9. The microwave aging apparatus for alcoholic beverages according to claim 8, wherein the temperature sensor is a non-contact temperature sensor.

10. A method for aging alcoholic beverages using microwaves, the method comprising: irradiating alcoholic beverages sealed in containers with microwaves in an aging chamber that reflects microwaves on its inner surface under an atmosphere of 10°C or less, while controlling the output of the microwaves at 0.5 to 15 W so that the internal temperature of the alcoholic beverage is higher than the atmospheric temperature and is 10°C or less; A method for adjusting the components contained in aged alcoholic beverages by changing the microwave irradiation conditions to adjust the internal temperature of the beverage.

11. A method for aging alcoholic beverages using microwaves, the method comprising: irradiating alcoholic beverages sealed in a container with microwaves in an aging chamber whose inner surface reflects microwaves while controlling the output of the microwaves at 0.5 to 15 W so that the internal temperature of the alcoholic beverage is 10°C or less; The microwave irradiation is controlled by estimating the temperature of water in a container different from the container in which the alcoholic beverage is sealed as the internal temperature of the alcoholic beverage; A method for adjusting the components contained in aged alcoholic beverages by changing the microwave irradiation conditions to adjust the internal temperature of the beverage.

12. A method for aging alcoholic beverages using microwaves, the method comprising: irradiating alcoholic beverages sealed in a container with microwaves in an aging chamber whose inner surface reflects microwaves while controlling the output of the microwaves at 0.5 to 15 W so that the internal temperature of the alcoholic beverage is 10°C or less; In addition to performing fixed irradiation in which microwaves are fixed at a constant output value and a constant frequency, One or more of intermittent irradiation in which microwave oscillation and stopping are repeated, sweep irradiation in which the microwave frequency is changed over time, and continuous irradiation in which the microwave output value is changed over time are also performed. A method for adjusting the components contained in aged alcoholic beverages by changing the microwave irradiation conditions to adjust the internal temperature of the beverage.

13. A method for aging alcoholic beverages using microwaves, the method comprising: irradiating alcoholic beverages sealed in a container with microwaves in an aging chamber whose inner surface reflects microwaves while controlling the output of the microwaves at 0.5 to 15 W so that the internal temperature of the alcoholic beverage is 10°C or less; Microwave irradiation is repeatedly switched on and off, A method for adjusting the components contained in aged alcoholic beverages by changing the microwave irradiation conditions to adjust the internal temperature of the beverage.

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