Potato Shochu

Abstract

To provide a potato shochu having a novel flavor.SOLUTION: A potato shochu has an ethyl caproate content of 2-10 mg in terms of an alcohol concentration of 25 v / v%, a linalool content of 125-450 μg / L, and a β-damascenone content of 30-100 μg / L. The isoamyl acetate content is preferably 7.5-35 mg / L. At least one part of materials is preferably an orange sweet potato, and a red sweet potato. The total amount is preferably a potato shochu whose both brewing raw material and malt raw material are only sweet potato. The potato shochu of the present invention is a shochu having good flavor, and excellent in savoriness, provided with both of gorgeous apple-like and citrus-like flavors and a sweet potato-like sweet flavor.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to potato shochu. More specifically, the present invention relates to potato shochu containing specific amounts of ethyl caproate, linalool, and β-damascenone. The potato shochu of the present invention has a good aroma and excellent flavor, combining a gorgeous apple-like and citrus-like aroma with a sweet sweet potato-like aroma. [Background technology]

[0002] In recent years, consumer tastes have become more diverse, and there is a demand for potato shochu with a variety of aromas and flavors. For example, potato shochu with flavors such as banana, lychee, and muscat is commercially available.

[0003] Research has shown that the characteristic aroma of sweet potato shochu is due to the contribution of monoterpene alcohols such as linalool, α-terpineol, citronellol, nerol, and geraniol, which originate from the sweet potato used as the raw material (Non-Patent Document 1). Furthermore, in alcoholic beverages, ester components generally contribute to the flavor, and for example, isoamyl acetate and ethyl caproate are known to have a fruity aroma. Furthermore, β-damascenone is known to have a sweet aroma.

[0004] Techniques for enhancing the flavor of potato shochu are disclosed in, for example, Patent Documents 1 to 4. Patent Document 1 discloses a shochu produced by brewing and distilling stressed sweet potatoes as a raw material, which is rich in aromatic components and a rich fragrance, and which contains a concentration of at least 200 μg / L of any one monoterpene compound selected from linalool, α-terpineol, citronellol, nerol, and geraniol, and a total concentration of the monoterpene compounds of at least 600 μg / L. Patent Document 2 discloses a method for producing alcoholic beverages by saccharifying and / or brewing raw materials using koji, characterized in that the alcoholic beverages are produced by saccharifying and / or brewing raw materials using sweet potato powder koji obtained by producing sweet potato powder containing terpene glycosides as the koji.

[0005] Patent Document 3 discloses potato shochu that uses orange sweet potatoes as a raw material and has a high linalool content. Patent Document 4 discloses a method for producing shochu, which includes a surface treatment of forming approximately V-shaped notches on the surface of sweet potatoes, a surface treatment of forming notches of a certain depth along the bottom of the notches made in the surface treatment, spraying an enzyme agent, and leaving the product to stand for a certain period of time in an ethylene gas atmosphere at a specified temperature and humidity.The method discloses sweet potato shochu with increased monoterpene alcohol and rose oxide.

[0006] As mentioned above, it is known that monoterpene alcohols contribute to aroma, but there has been insufficient research into combining monoterpene alcohols with other flavor components to improve flavor. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-17334 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-245249 [Patent Document 3] Japanese Patent Application Laid-Open No. 2018-143170 [Patent Document 4] Patent Publication No. 2021-23180 [Non-patent literature]

[0008] [Non-Patent Document 1] Takeo Ota, "Aroma of Sweet Potato Shochu," Journal of the Brewing Society of Japan, 1991, Vol. 86, No. 4, pp. 250-254 Summary of the Invention [Problem to be solved by the invention]

[0009] As mentioned above, consumer preferences are becoming more diverse, and a variety of aromas and flavors are also desired for potato shochu. Potato shochu that combines the vibrant aromas of apples and citrus fruits with the sweet aroma of sweet potato is one example that satisfies the diverse preferences of consumers. Therefore, an object of the present invention is to provide potato shochu that combines the vibrant aromas of apples and citrus fruits with the sweet aroma of sweet potato in order to further meet the diverse preferences of consumers. [Means for solving the problem]

[0010] The present inventors conducted extensive research to provide a sweet potato shochu that combines the vibrant apple- and citrus-like aromas with the sweet sweet potato-like aroma, which is not found in conventional sweet potato shochu. As a result, by incorporating specific amounts of the ester components ethyl caproate and isoamyl acetate, the monoterpene alcohol linalool, and β-damascenone, a type of rose ketone, they succeeded in obtaining a novel sweet potato shochu that combines the vibrant apple- and citrus-like aromas with the sweet sweet potato-like aroma, and has a good aroma and excellent flavor.

[0011] One aspect of the present invention, provided based on the above findings, is sweet potato shochu characterized by an ethyl caproate content of 2 to 10 mg / L, a linalool content of 125 to 450 μg / L, and a β-damascenone content of 30 to 100 μg / L, calculated as an alcohol concentration of 25 v / v%.

[0012] This potato shochu contains specific amounts of ethyl caproate, linalool, and β-damascenone, and has a good aroma and excellent flavor, combining a gorgeous apple-like and citrus-like aroma with a sweet sweet potato-like aroma.

[0013] Preferably, the ethyl caproate content is 3 to 5 mg / L, the linalool content is 150 to 400 μg / L, and the β-damascenone content is 30 to 50 μg / L.

[0014] Furthermore, the potato shochu may have an isoamyl acetate content of 7.5 to 35 mg / L when converted into an alcohol concentration of 25 v / v %.

[0015] This configuration brings out the gorgeous apple-like and citrus-like aromas, resulting in an excellent quality sake that is well balanced with the sweet sweet potato-like aroma.

[0016] Furthermore, it may be sweet potato shochu with an isoamyl acetate content of 10 to 20 mg / L when converted into an alcohol concentration of 25 v / v%.

[0017] This configuration further enhances the gorgeous apple-like and citrus-like aroma, resulting in an excellent quality sake that is well balanced with the sweet sweet potato-like aroma.

[0018] Another aspect of the present invention is potato shochu characterized by having an ethyl caproate content of 2 to 10 mg / L, a linalool content of 125 to 450 μg / L, a β-damascenone content of 30 to 100 μg / L, and an isoamyl acetate content of 10 to 20 mg / L, calculated as an alcohol concentration of 25 v / v%.

[0019] This potato shochu contains specific amounts of ethyl caproate, linalool, β-damascenone, and isoamyl acetate, and has a good aroma and excellent flavor, combining a gorgeous apple-like and citrus-like aroma with a sweet sweet potato-like aroma.Furthermore, the gorgeous apple-like and citrus-like aroma can be further enhanced, resulting in an excellent quality sake that is well balanced with the sweet sweet potato-like aroma.

[0020] Preferably, at least a portion of the raw materials are orange sweet potatoes and red sweet potatoes.

[0021] This type of potato shochu is made at least in part from orange sweet potatoes (those with orange flesh) and red sweet potatoes (those with red skin). When orange sweet potatoes are used as the raw material, the citrus-like flavor is further enhanced. When red sweet potatoes are used as the raw material, the sweet, sweet potato-like flavor is further enhanced.

[0022] Preferably, the all-potato shochu is made from sweet potatoes, with both the koji and koji ingredients being made exclusively from sweet potatoes.

[0023] In this type of potato shochu, both the kake ingredient and the koji ingredient are sweet potatoes (all potato shochu). This composition further enhances the citrus-like aroma and sweet potato-like flavor, resulting in an all potato shochu with excellent flavor and aroma.

[0024] The sweet potato shochu may be sparkling.

[0025] This configuration makes it possible to provide a sparkling potato shochu that has a quality that gives off a strong apple-like flavor while maintaining a citrus-like flavor and a sweet sweet potato-like flavor. [Effects of the Invention]

[0026] The potato shochu of the present invention contains specific amounts of ethyl caproate, linalool, and β-damascenone, and has a good aroma and excellent flavor, combining a gorgeous apple-like and citrus-like aroma with a sweet sweet potato-like aroma. Furthermore, by including a specific amount of isoamyl acetate, the gorgeous apple-like and citrus-like aroma can be enhanced, resulting in an excellent quality liquor that is well-balanced with the sweet sweet potato-like aroma. Furthermore, by using orange sweet potato and red sweet potato as at least part of the raw materials, and by using only sweet potato as both the koji raw material and the mash raw material (all potato shochu), the gorgeous apple-like and citrus-like aroma and the sweet sweet potato-like aroma are further enhanced. DETAILED DESCRIPTION OF THE INVENTION

[0027] Hereinafter, the embodiment for carrying out the present invention will be specifically described. In the following description, unless otherwise specified, the values ​​of ethyl caproate content, linalool content, β-damascenone content, and isoamyl acetate content are all values ​​converted to an alcohol concentration of 25v / v%. Here, "alcohol concentration" refers to the concentration of ethyl alcohol (ethanol). That is, when "alcohol" is described in this specification, it refers to ethyl alcohol (ethanol) unless otherwise specified.

[0028] The sweet potato shochu of the present invention is characterized by having an ethyl caproate content of 2 to 10 mg / L, a linalool content of 125 to 450 μg / L, and a β-damascenone content of 30 to 100 μg / L, calculated as an alcohol concentration of 25 v / v%.

[0029] The ethyl caproate content in the potato shochu of the present invention is 2 to 10 mg / L, calculated as an alcohol concentration of 25 v / v%. The ethyl caproate content is preferably 3 to 5 mg / L. If the ethyl caproate content is less than 2 mg / L, the resulting liquor may be somewhat lacking in apple-like flavor. If the ethyl caproate content is more than 10 mg / L, the apple-like flavor may be too strong, which may disrupt the balance of the liquor quality.

[0030] The linalool content of the potato shochu of the present invention is 125 to 450 μg / L in terms of an alcohol concentration of 25 v / v%. The linalool content is preferably 150 to 400 μg / L. If the linalool content is less than 125 μg / L, the liquor quality may be somewhat lacking in citrus-like flavor. If the linalool content is more than 450 μg / L, the citrus-like flavor may be too strong, which may disrupt the balance of the liquor quality.

[0031] The β-damascenone content in the potato shochu of the present invention is 30 to 100 μg / L, calculated as an alcohol concentration of 25 v / v%. The β-damascenone content is preferably 30 to 50 μg / L. If the β-damascenone content is less than 30 μg / L, the resulting liquor may lack the sweet aroma and flavor of sweet potato. If the β-damascenone content is more than 100 μg / L, the sweetness may be too strong, destroying the balance of the liquor quality.

[0032] A particularly preferred combination of ethyl caproate, linalool, and β-damascenone contents is 3 to 5 mg / L of ethyl caproate, 150 to 400 μg / L of linalool, and 30 to 50 μg / L of β-damascenone, which further enhances the vibrant apple-like and citrus-like flavors and the sweet sweet potato-like flavor.

[0033] In addition to the above three components, potato shochu can be produced with an isoamyl acetate content of 7.5 to 35 mg / L, calculated as an alcohol concentration of 25 v / v%. This enhances the vibrant apple-like and citrus-like aroma, resulting in an excellent quality sake that is well-balanced with the sweet sweet potato-like aroma. The isoamyl acetate content is preferably 10 to 20 mg / L. If the isoamyl acetate content is less than 7.5 mg / L, the sake may be somewhat lacking in fruity aroma. If the isoamyl acetate content is more than 35 mg / L, the fruity aroma may be too strong, destroying the balance of the sake quality.

[0034] A particularly preferred combination of ethyl caproate content, linalool content, β-damascenone content, and isoamyl acetate content is 3-5 mg / L ethyl caproate content, 150-400 μg / L linalool content, 30-50 μg / L β-damascenone content, and 10-20 mg / L isoamyl acetate content. This further enhances the gorgeous apple-like and citrus-like aroma, resulting in an excellent sake quality that is well balanced with the sweet sweet potato-like aroma.

[0035] The term "shochu" as used herein refers to shochu as defined by the Liquor Tax Act. There are no particular limitations on the fermentation and distillation methods used to produce shochu. Shochu includes both continuous distillation and pot distillation shochu.

[0036] The sweet potato used as the raw material for the potato shochu of the present invention is preferably an orange sweet potato in order to contain a specific amount of linalool, and preferably a red sweet potato in order to contain a specific amount of β-damascenone.

[0037] Orange sweet potatoes are sweet potatoes whose interiors are orange, like carrots or pumpkins, due to their high production of β-carotene, and are used to color dried sweet potatoes, bread, sweets, etc. Examples of orange sweet potatoes include Ayakomachi, Sunny Red, Hamakomachi, Tamaakane, Jay Red, Annaimo, Fruit Kogane, Maron Gold, Hayatoimo, Benikirara, and Hitachi Red. In the present invention, Ayakomachi, Sunny Red, Hamakomachi, Tamaakane, and Jay Red are particularly suitable for use. Red sweet potatoes are sweet potatoes with red skin, and examples include varieties such as Benisatsuma, Beniharuka, Beniazuma, and Takakei 14.

[0038] Examples of koji raw materials used in the potato shochu of the present invention include rice, barley, naked barley, rye, corn, sweet potato, etc. Sweet potato is preferred.

[0039] When rice is used as the koji raw material, the resulting potato shochu is called "rice koji potato shochu." When sweet potato is used as the koji raw material, the resulting potato shochu is called "all-potato shochu." In the present invention, all-potato shochu using sweet potato as the koji raw material and the mashing raw material is preferred, and all-potato shochu using orange sweet potato and red sweet potato as the koji raw material and the mashing raw material is particularly preferred.

[0040] It does not matter whether the sweet potatoes used as raw materials are peeled or not. Furthermore, in the present invention, raw sweet potatoes are preferably used from the viewpoints of workability and energy saving. Raw sweet potatoes have a high moisture content and cannot be stored for long periods of time, so it is preferable to use sweet potatoes immediately after harvesting, but frozen sweet potatoes may also be used. Furthermore, raw sweet potatoes may be appropriately processed to reduce moisture content, or may be processed (soaked, soaked in hot water, etc.) as needed.

[0041] Next, a method for producing shochu of the present invention will be described. The method for producing shochu is not particularly limited and can be based on a general shochu production method. Generally, the shochu production process consists of raw material processing, mashing, fermentation (saccharification and fermentation), distillation, and purification. Raw material processing also includes koji production, raw material liquefaction, and liquefaction and saccharification. Typically, in shochu production, the primary mash is prepared by mixing grain koji with water, adding yeast, and allowing it to grow. Next, the resulting primary mash is added with, for example, a steamed mashed raw material to produce the secondary mash. The yeast used for fermenting the mash may be any brewer's yeast suitable for alcoholic fermentation, including shochu yeast, sake yeast, wine yeast, and beer yeast. In the present invention, it is particularly preferable to use yeast that produces a high amount of ethyl caproate. The yeast that produces a high amount of ethyl caproate may be commercially available or may be cultivated independently.

[0042] When sweet potato is used as the koji raw material, dry heat treatment can be used as a method for treating the sweet potato. Dry heat treatments include direct heating using dry hot air such as roasting, indirect heating in which heating is performed through a partition wall from a heat source, and pressurized heating in which heating is performed under pressure. Direct heating methods include roasting as well as flash drying and spray drying. Indirect heating methods include drum drying. Pressurized heating methods include a method using a pressure oven and an extruder method used in extrusion molding. Superheated steam treatment can also be used, which uses superheated steam, which is steam obtained by further heating dry saturated steam to a temperature above the saturated steam temperature. Heat treatment conditions are appropriately selected depending on the type and form of the material to be treated and the heat treatment method. For example, the temperature may be selected from the range of 120 to 400°C, and the time may be selected from the range of 0.1 seconds to several hours.

[0043] There are no particular limitations on the distillation process, and methods used in the production of regular shochu can be applied as is. For example, either the continuous distillation method for obtaining Class A shochu (continuously distilled shochu) or the pot distillation method for obtaining Class B shochu (pot distilled shochu) can be used. Also, either atmospheric distillation, in which the mash is distilled under normal atmospheric pressure, or reduced-pressure distillation, in which the mash is distilled at a pressure lower than atmospheric using a vacuum pump, can be used. Furthermore, after distillation, it is possible to blend the "rice koji potato shochu" and the "all-potato shochu" to obtain potato shochu of the desired quality.

[0044] In the present invention, the above-mentioned sweet potato shochu can be diluted with carbonated water or the like to give it effervescence. For example, sweet potato shochu containing specific amounts of ethyl caproate, linalool, and β-damascenone, or sweet potato shochu containing a specific amount of isoamyl acetate, can be diluted with carbonated water or the like to obtain a quality alcoholic beverage that maintains a citrus-like flavor and a sweet, sweet potato-like flavor while also having a strong apple-like flavor. In the case of effervescence, by setting the alcohol concentration to a low level of about 3 to 10 v / v%, the apple-like flavor can be particularly strongly perceived.

[0045] The potato shochu of the present invention can be enjoyed in a variety of ways, such as straight, on the rocks, with water, with hot water, etc., and in particular, it has a gorgeous citrus-like aroma and a sweet sweet potato-like aroma, or in other words, a warm, sweet sweet potato aroma. On the other hand, by making the potato shochu of the present invention sparkling, for example, by mixing it with carbonated water, it is possible to enjoy an apple-like aroma, or in other words, a fruity aroma that complements the refreshing feeling of carbonation. In other words, the potato shochu of the present invention can be enjoyed in a wide range of ways to suit the tastes of users.

[0046] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples. [Example]

[0047] The ethyl caproate, linalool, and β-damascenone contents of a commercially available rice koji potato shochu (referred to as "Rice koji potato shochu A") were measured by gas chromatography-mass spectrometry (GC-MS). The ethyl caproate content of Rice koji potato shochu A was 0.2 mg / L, the linalool content was 55 μg / L, and the β-damascenone content was 11 μg / L (all calculated based on an alcohol concentration of 25 v / v%). Ethyl caproate, linalool, and β-damascenone were added to rice koji potato shochu A to prepare samples (Experimental Examples 1-1 to 1-6) with the concentrations shown in Table 1. That is, the linalool content was fixed at 200 μg / L, the β-damascenone content was fixed at 40 μg / L, and the ethyl caproate content was adjusted to fall within the range of 1 to 15 mg / L.

[0048] A sensory evaluation test was carried out by 10 expert panelists for each of the samples of Experimental Examples 1-1 to 1-6. The evaluation was scored according to the following criteria, and the average value was used. If the flavor is lower than that of Rice Koji Potato Shochu A: 1 point If the flavor is slightly lower than that of Rice Koji Potato Shochu A: 2 points If the flavor rating is the same as that of Rice Koji Potato Shochu A: 3 points If the flavor is slightly higher than that of Rice Koji Potato Shochu A: 4 points If the flavor is higher than that of Rice Koji Potato Shochu A: 5 points

[0049] The results are shown in Table 1. That is, when the linalool content was 200 μg / L and the β-damascenone content was 40 μg / L, the flavor of the sweet potato shochu was evaluated highly (rating: 3.7 to 4.4 points) when the ethyl caproate content was in the range of 2 to 10 mg / L. Furthermore, it was found that a particularly good flavor and quality of the liquor was obtained when the ethyl caproate content was in the range of 3 to 5 mg / L (rating: 4.2 to 4.4 points).

[0050] [Table 1] [Example]

[0051] Ethyl caproate, linalool, and β-damascenone were added to rice koji potato shochu A to prepare samples (Experimental Examples 2-1 to 2-7) with the concentrations shown in Table 2. That is, the ethyl caproate content was fixed at 4 mg / L, the β-damascenone content was fixed at 40 μg / L, and the linalool content was adjusted to fall within the range of 75 to 500 μg / L.

[0052] A sensory evaluation test was carried out by 10 expert panelists for each of the samples of Experimental Examples 2-1 to 2-7. The evaluation method and criteria were the same as those in Example 1.

[0053] The results are shown in Table 2. Specifically, when the ethyl caproate content was 4 mg / L and the β-damascenone content was 40 μg / L, the flavor of the sweet potato shochu was highly evaluated (evaluation: 3.7 to 4.5 points) when the linalool content was in the range of 125 to 450 μg / L. Furthermore, it was found that a particularly good flavor and quality of the liquor was obtained when the linalool content was in the range of 150 to 400 μg / L (evaluation: 4.3 to 4.5 points).

[0054] [Table 2] [Example]

[0055] Ethyl caproate, linalool, and β-damascenone were added to rice koji potato shochu A to prepare samples (Experimental Examples 3-1 to 3-6) with the concentrations shown in Table 3. That is, the ethyl caproate content was fixed at 4 mg / L, the linalool content was fixed at 200 μg / L, and the β-damascenone content was adjusted to 15 to 200 μg / L.

[0056] A sensory evaluation test was carried out by 10 expert panelists for each of the samples of Experimental Examples 3-1 to 3-6. The evaluation method and criteria were the same as those in Example 1.

[0057] The results are shown in Table 3. Specifically, when the ethyl caproate content was 4 mg / L and the linalool content was 200 μg / L, the flavor of the sweet potato shochu was highly evaluated (evaluation: 3.7 to 4.6 points) when the β-damascenone content was in the range of 30 to 100 μg / L. Furthermore, it was found that a particularly good flavor and quality of the liquor was obtained when the β-damascenone content was in the range of 30 to 50 μg / L (evaluation: 4.2 to 4.6 points).

[0058] [Table 3] [Example]

[0059] Ethyl caproate, linalool, β-damascenone, and isoamyl acetate were added to rice koji potato shochu A to prepare samples (Experimental Examples 4-1 to 4-7) with the concentrations shown in Table 4. That is, the ethyl caproate content was fixed at 4 mg / L, the linalool content was fixed at 200 μg / L, the β-damascenone content was fixed at 30 μg / L, and the isoamyl acetate content was adjusted to 5 to 50 mg / L.

[0060] A sensory evaluation test was carried out by 10 expert panelists for each of the samples of Experimental Examples 4-1 to 4-7. The evaluation method and criteria were the same as those in Example 1.

[0061] The results are shown in Table 4. Specifically, when the ethyl caproate content was 4 mg / L, the linalool content was 200 μg / L, and the β-damascenone content was 30 μg / L, the flavor of the sweet potato shochu was highly evaluated (evaluation: 4.6 to 5.0 points) when the isoamyl acetate content was in the range of 7.5 to 35 mg / L. Furthermore, it was found that a particularly good flavor and quality of the liquor was obtained when the isoamyl acetate content was in the range of 10 to 20 mg / L (evaluation: 5.0 points).

[0062] [Table 4] [Example]

[0063] We produced potato shochu using steamed rice as the koji material, and Hamakomachi, an orange-colored sweet potato, and Benisatsuma, a red-colored sweet potato, as the koji material. The brewing recipe is shown in Table 5.

[0064] [Table 5]

[0065] For the first brewing, rice with a polishing ratio of 70% was soaked in water, drained, steamed, and allowed to cool in the usual way, and then inoculated with commercially available white koji mold for shochu to prepare rice koji. Water and yeast (Kyokai No. 4 for shochu, which produces a high amount of ethyl caproate) were added to this rice koji, and the mixture was cultured at 25°C for 7 days to produce the first mash.

[0066] The second mash was carried out by washing raw sweet potatoes (Hamakomachi and Benisatsuma), removing both ends and diseased roots, and steaming them for 50 minutes (steamed sweet potatoes). The steamed sweet potatoes and water were added to the first mash, and the second mash was carried out, followed by fermentation at 25°C for 14 days (Example 5). As a control, Kogane Senkan was used as the mash, and fermentation was carried out in the same manner using No. 2 shochu yeast (Comparative Example 5).

[0067] The resulting fermented mash was distilled using a standard pot still at atmospheric pressure (middle distillate cut alcohol content: 10 v / v%). The resulting distillate was cooled and filtered, and diluted with water to an alcohol concentration of 25 v / v%, to obtain potato shochu.

[0068] The ethyl caproate content, linalool content, and β-damascenone content of the resulting potato shochu were measured. Furthermore, a sensory evaluation test was conducted by 10 expert panelists for the potato shochu of Example 5 and Comparative Example 5. The evaluation was conducted according to the following criteria. A: Has a vibrant apple-like and citrus-like aroma, and a pronounced sweet potato-like aroma. B: Has a vibrant apple-like and citrus-like aroma, and a sweet sweet potato-like aroma. C: Sweet potato-like aroma, but lacking the vibrant apple and citrus aromas D: Less sweet potato-like aroma, and less apple-like and citrus-like aroma.

[0069] The results are shown in Table 6. That is, the potato shochu of Example 5 had an ethyl caproate content of 3.8 mg / L, calculated as an alcohol concentration of 25 v / v%. Also, calculated as an alcohol concentration of 25 v / v%, the linalool content was 125 μg / L and the β-damascenone content was 30 μg / L. On the other hand, the potato shochu of Comparative Example 5 had an ethyl caproate content of 0.2 mg / L, calculated as an alcohol concentration of 25 v / v%. Also, calculated as an alcohol concentration of 25 v / v%, the linalool content was 50 μg / L and the β-damascenone content was 10 μg / L.

[0070] As a result of the sensory evaluation test, Example 5, which was a potato shochu made using Kyokai No. 4 shochu yeast, which is highly productive of ethyl caproate, and orange and red sweet potatoes as the mash ingredients, had a gorgeous apple-like and citrus-like aroma and a sweet sweet potato-like aroma (Rating B).On the other hand, Comparative Example 5, which was made using Kogane Senkan shochu yeast and shochu ingredients, had less of a sweet sweet potato-like aroma and less of the gorgeous apple-like and citrus-like aroma (Rating D).

[0071] [Table 6] [Example]

[0072] The red sweet potato, Benisatsuma, was used as the koji material, and the orange sweet potato, Hamakomachi, and the red sweet potato, Benisatsuma, were used as the koji material to produce all-potato shochu. The brewing recipe is shown in Table 7.

[0073] [Table 7]

[0074] Roasted sweet potato was used as the koji raw material. Specifically, raw sweet potato (Beni-Satsuma) was washed, both ends and diseased roots were removed, and the sweet potato was cut into 3mm x 5mm x 5mm squares to prepare cut pieces. The cut pieces were roasted in a roaster at 240°C for 120 seconds to obtain roasted sweet potato. The roasted sweet potato was allowed to cool, then inoculated with commercially available white koji for shochu. Koji was produced by the following process: the first 30 hours were at high temperature (38-40°C), and the last 15 hours were at low temperature (33-35°C). Steamed sweet potatoes (Hamakomachi and Beni-Satsuma) were used for the second fermentation, and the test methods, including fermentation conditions, were the same as in Example 5 (Example 6). As a control, all-potato shochu was produced using Kogane Senkan as the koji raw material and No. 2 shochu yeast (Comparative Example 6).

[0075] The ethyl caproate content, linalool content, and β-damascenone content of the resulting potato shochu were measured. Furthermore, the potato shochu of Example 6 and Comparative Example 6 were subjected to a sensory evaluation test by 10 expert panelists. The same evaluation criteria as in Example 5 were used for the evaluation.

[0076] The results are shown in Table 8. Specifically, the whole-potato shochu of Example 6 had an ethyl caproate content of 3.8 mg / L, calculated as an alcohol concentration of 25 v / v%, a linalool content of 395 μg / L, and a β-damascenone content of 43 μg / L, calculated as an alcohol concentration of 25 v / v%. On the other hand, in the all-potato shochu of Comparative Example 6, the ethyl caproate content was 0.2 mg / L at an alcohol concentration of 25 v / v%, and the linalool content was 110 μg / L and the β-damascenone content was 28 μg / L at an alcohol concentration of 25 v / v%.

[0077] As a result of the sensory evaluation test, Example 6, which used the red sweet potato Beni-Satsuma as the koji raw material, the orange sweet potato Hamakomachi and the red sweet potato Beni-Satsuma as the koji raw material, and the high-ethyl caproate-producing shochu Kyokai No. 4 yeast, was evaluated as having a pronounced apple-like and citrus-like flavor and a sweet sweet potato-like flavor (evaluation A).On the other hand, Comparative Example 6, which used the shochu Kyokai No. 2 yeast and the Kogane Senkan koji raw material and the kake raw material, was evaluated as having a sweet sweet potato-like flavor but little apple-like and citrus-like flavor (evaluation C).

[0078] [Table 8] [Example]

[0079] Using the same composition as in Table 7 of Example 6, a shochu made entirely from sweet potato was produced using a company-owned ginjo yeast (yeast with a high ethyl caproate and isoamyl acetate production rate) (Example 7). As a control, a shochu made entirely from sweet potato was produced using Kogane Senkan as the koji and kake raw materials and No. 2 shochu yeast (Comparative Example 7). Other test methods, such as fermentation conditions, were the same as in Example 5.

[0080] The ethyl caproate content, linalool content, β-damascenone content, and isoamyl acetate content of the resulting potato shochu were measured. Furthermore, the potato shochu of Example 7 and Comparative Example 7 were subjected to a sensory evaluation test by 10 expert panelists. The same evaluation criteria as in Example 5 were used for the evaluation.

[0081] The results are shown in Table 9. Specifically, the whole-potato shochu of Example 7 had an ethyl caproate content of 4.3 mg / L, calculated as an alcohol concentration of 25 v / v%, a linalool content of 425 μg / L, a β-damascenone content of 45 μg / L, and an isoamyl acetate content of 15.1 mg / L, all calculated as an alcohol concentration of 25 v / v%. On the other hand, in the all-potato shochu of Comparative Example 7, the ethyl caproate content was 0.2 mg / L at an alcohol concentration of 25 v / v%, the linalool content was 110 μg / L, the β-damascenone content was 28 μg / L, and the isoamyl acetate content was 5.3 mg / L at an alcohol concentration of 25 v / v%.

[0082] As a result of the sensory evaluation test, Example 7, which used the red sweet potato Beni-Satsuma as the koji raw material, the orange sweet potato Hamakomachi and the red sweet potato Beni-Satsuma as the kake raw materials, and the company's own ginjo yeast, was evaluated as having a pronounced apple-like and citrus-like aroma and a sweet sweet potato-like aroma (evaluation A).On the other hand, Comparative Example 7, which used the Shochu Association No. 2 yeast and Kogane Senkan as the koji raw material and kake raw material, was evaluated as having a sweet sweet potato-like aroma but little apple-like and citrus-like aroma (evaluation C).

[0083] [Table 9] [Example]

[0084] The whole-potato shochu from Examples 6 and 7 was diluted with carbonated water to prepare a 7% v / v alcohol concentration. A sensory evaluation test was conducted on this sparkling whole-potato shochu by 10 expert panelists. All panelists evaluated the quality of the shochu as having a strong apple-like flavor while maintaining a citrus-like flavor and a sweet, sweet potato-like flavor. [Example]

[0085] The differences in drinking methods and sensory characteristics of the whole potato shochu of Examples 6 and 7 were investigated. That is, as shown in Table 10, sensory evaluation tests were conducted by 10 expert panelists for drinking the shochu on the rocks with ice and for drinking it diluted with carbonated water (Experimental Examples 9-1 to 9-6).

[0086] [Table 10]

[0087] The results of the sensory evaluation test are shown in Table 11. When the potato shochu of Examples 6 and 7 were drunk on the rocks, they were evaluated as having a strong sweet potato-like flavor and a warm, sweet sweet potato aroma. When the potato shochu of Examples 6 and 7 were drunk with carbonated water (diluted with carbonated water), they were evaluated as having a strong apple-like flavor and a harmonious blend of the refreshing carbonation and fruity aroma. When comparing the case where the shochu was diluted with carbonated water to an alcohol content of 12.5 v / v% with the case where the shochu was diluted with carbonated water to an alcohol content of 7.5 v / v%, it was found that the 7.5 v / v% shochu had a stronger apple-like flavor.

[0088] [Table 11]

[0089] (Reference example) In addition to the rice koji potato shochu A, the ethyl caproate, linalool, β-damascenone, and isoamyl acetate contents of six commercially available potato shochus (B to G) were measured. The results are shown in Table 12. None of these commercially available potato shochus had an ethyl caproate content of 2 to 10 mg / L, a linalool content of 125 to 450 μg / L, a β-damascenone content of 30 to 100 μg / L, and an isoamyl acetate content of 7.5 to 35 mg / L, calculated as an alcohol concentration of 25 v / v%.

[0090] [Table 12]

Claims

1. When converted into an alcohol concentration of 25 v / v%, the ethyl caproate content is 2 to 10 mg / L, the linalool content is 125 to 450 μg / L, and the β-damascenone content is 30 to 100 μg / L, This potato shochu is characterized in that it is an all-potato shochu in which both the kake raw material and the koji raw material are made only from sweet potatoes.

2. The potato shochu according to claim 1, wherein the ethyl caproate content is 3 to 5 mg / L, the linalool content is 150 to 400 μg / L, and the β-damascenone content is 30 to 50 μg / L.

3. 3. The potato shochu according to claim 1, wherein the isoamyl acetate content is 7.5 to 35 mg / L when calculated as an alcohol concentration of 25 v / v %.

4. 3. The potato shochu according to claim 1, wherein the isoamyl acetate content is 10 to 20 mg / L in terms of an alcohol concentration of 25 v / v %.

5. When calculated as an alcohol concentration of 25 v / v%, the ethyl caproate content is 2 to 10 mg / L, the linalool content is 125 to 450 μg / L, the β-damascenone content is 30 to 100 μg / L, and the isoamyl acetate content is 10 to 20 mg / L. This potato shochu is characterized in that it is an all-potato shochu in which both the kake raw material and the koji raw material are made only from sweet potatoes.

6. 6. Potato shochu according to any one of claims 1 to 5, characterized in that at least a part of the raw materials is orange sweet potato and red sweet potato.

7. Potato shochu as described in any one of claims 1 to 6, characterized in that the koji raw material contains red sweet potato, and the kake raw material contains orange sweet potato and red sweet potato.

8. 8. The sweet potato shochu according to any one of claims 1 to 7, characterized in that it has sparkling properties.

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