Method for producing distillate obtained by redistilling the distillation residue and fragments

Abstract

In the gin production process, the stillage and distillation residue after distillation are difficult to reuse directly and must be treated to make them undrinkable before being disposed of as industrial waste, which poses problems in terms of production costs and the environmental impact. There is also a need for the development of gin with a new flavor. [Solution] By distilling the stillage and distillation residue again as raw materials for gin production, it is possible to reduce the number of times the stillage and distillation residue are disposed of as industrial waste, thereby reducing costs and the burden on the environment, and also to provide gin with a distinctive flavor and a refreshing aroma reminiscent of forest bathing, as well as alcoholic beverages and the like using the same.

Description

Technical Field

[0001] The present invention relates to a method for producing a distillate, which comprises re-distilling the stillage and distillation residue generated in the distillation process as raw materials among a series of processes for producing a distillate.

Background Art

[0002] Gin is an alcoholic beverage obtained by immersing plant raw materials (such as juniper berries and orange peel) in alcohol and distilling them, and is characterized by a rich fragrance containing the fragrance derived from the immersed plants. In addition to being directly consumed by mixing with ice or diluting with water, it is also used as a raw material for other alcoholic beverages such as cocktails and chu-hai, and seasonings. In particular, in recent years, beverages adjusted to low alcohol (alcohol concentration of 10% or less) with carbon dioxide added have become popular.

[0003] In the gin production process, first, plant raw materials are immersed in alcohol, and when the fragrance of the raw materials migrates to the leachate, it is distilled by a distiller. The distillate becomes the base liquor of gin, but a part remains in the still as stillage. In addition, the plant raw materials become residues. Generally, these are not reused as raw materials for food or feed, etc., but are treated as industrial waste. Therefore, there are problems such as the cost of treatment and the environmental load.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0005] The invention described in Patent Document 1 provides a distinctive alcoholic beverage in which shochu, a distilled spirit, is made by adding shochu lees, which are generated during the distillation process, to shochu. Furthermore, the invention described in Patent Document 2 provides a process for separating the distillation residue generated during the distillation process of awamori, a distilled spirit, into solid and liquid components, and processing them into functional foods and seasonings, respectively. The above invention involves reusing the distillation residue generated during the distillation process in the manufacturing process of distilled spirits such as shochu and awamori as a raw material, and by transforming something that would normally be discarded into something with added value, it can be effective from both an economic and environmental perspective.

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

[0007] Thus, while there are technologies for adding shochu lees, a byproduct of the distillation process, to shochu to create new alcoholic beverages, and technologies for using shochu lees as functional foods, there is no technology for redistilling shochu lees to obtain distilled spirits.

[0008] The present invention aims to provide a method for producing distilled liquid and a method for producing distilled spirits, which reuse alcoholic beverage residues such as distillation residue and alcoholic beverage slag generated in the distillation process. [Means for solving the problem]

[0009] The inventors have discovered that in the production process of gin, a distilled spirit, by re-distilling the distillation residue and distillation liquid generated during the distillation process, it is possible to obtain gin with distinctive flavors, such as a refreshing aroma reminiscent of a forest bath, by devising a specific distillation method. This method is not limited to gin, but can also be applied to distillation residue and distillation liquid generated in the production process of distilled spirits. (1) A method for producing a distillate, comprising a by-product distillation step of distilling at least one of alcoholic beverage residue or alcoholic beverage residue, and a recovery step of recovering the distillate obtained in the by-product distillation step. (2) The method for producing a distillate according to (1), wherein the alcoholic beverage residue or the alcoholic beverage residue is a by-product remaining in the first step of filtering or distilling an alcohol-containing immersion liquid or alcohol-containing mash. (3) The method for producing a distillate according to (2), wherein the first separation conditions in the first step and the second distillation conditions in the by-product distillation step are different, and the second distillation conditions are distillation conditions that make it easier to recover the aroma components contained in the immersion liquid or the mash than the first separation conditions. (4) The method for producing the distillate according to (2), wherein the maceration liquid contains at least one selected from orange peel, juniper berries, coriander seeds, angelica root, and licorice root as a raw material. (5) A method for producing a plurality of distillates according to (2), wherein the mash contains at least one selected from grains such as rice, wheat, and potatoes, or perilla leaves, as a raw material. (6) A method for producing distilled spirits, comprising mixing the distillate obtained by the method described in (1) with raw material alcohol and water. (7) A method for producing a seasoning liquid having an alcohol concentration in the range of 1% to 20%, obtained by mixing the distillate obtained by the method described in (1) with raw material alcohol, sugars, and salt. (8) A method for producing the seasoning liquid according to (7), wherein the seasoning liquid contains sake lees digestate. (9) A method for producing a coffee bean extract obtained by immersing coffee beans in a distillate obtained by the method described in (1) or a distilled spirit obtained by the method described in (6), and then separating the solids and liquids. (10) A method for producing a low-alcohol beverage comprising a distillate obtained by the method described in (1) or a distilled spirit obtained by the method described in (6), and at least one selected from fruit juice, sugars, acidulants, and flavorings. (11) A method for producing multiple distillates, comprising: a first distillation step of distilling an immersion liquid containing alcohol or a mash containing alcohol; a first recovery step of recovering the distillate obtained in the first distillation step; a by-product distillation step of distilling at least one of the distillation residue or distillation residue remaining in the first distillation step; and a second recovery step of recovering the distillate obtained in the by-product distillation step. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a method for producing distilled liquid and distilled spirits by reusing distillation residue and distillation liquid generated in the distillation process. This makes it possible to provide distilled liquid and distilled spirits that have a different flavor from conventional distilled spirits. The gin according to the present invention has a refreshing aroma reminiscent of a forest bath. Furthermore, alcoholic beverages and seasonings with distinctive flavors can be produced using the gin according to the present invention. [Modes for carrying out the invention]

[0011] The present invention's method for producing a distillate is characterized by comprising a by-product distillation step of distilling at least one of alcoholic beverage residue or alcoholic beverage residue, and a recovery step of recovering the distillate obtained in the by-product distillation step. The by-product distillation step is preferably performed on alcoholic beverage residue and alcoholic beverage residue. This is economical because both alcoholic beverage residue and alcoholic beverage residue contain aromatic components, and the effort of separating the two is eliminated. Alcoholic beverage residue and alcoholic beverage residue refer to by-products remaining after the production (distillation) of alcoholic beverages. Alcoholic beverages, as defined by the Liquor Tax Law, are classified into four types: sparkling alcoholic beverages, brewed alcoholic beverages, distilled alcoholic beverages, and mixed alcoholic beverages. However, the alcoholic beverages in this invention do not include sake, which is a brewed alcoholic beverage. Sparkling alcoholic beverages include beer and sparkling sake; brewed alcoholic beverages include fruit wine; distilled alcoholic beverages include continuously distilled shochu, single-distilled shochu, whiskey, brandy, raw material alcohol, and spirits; and mixed alcoholic beverages include synthetic sake, mirin, sweet fruit wine, liqueurs, powdered alcohol, and miscellaneous alcoholic beverages. Alcoholic beverage residues include the residue remaining after straining an alcohol-containing maceration liquid or alcohol-containing mash, and the distillation residue remaining after distilling an alcohol-containing maceration liquid or alcohol-containing mash. The residual liquid from alcoholic beverages includes the liquid remaining after straining an alcohol-containing maceration liquid or alcohol-containing mash, and the distillation residue after distilling an alcohol-containing maceration liquid or alcohol-containing mash.

[0012] Distillation residue and distillation residue refer to the material remaining after obtaining the distillate in the first distillation step, which involves distilling an alcohol-containing immersion liquid or alcohol-containing mash. This material consists of a solid portion and a liquid portion; in this context, the solid portion is referred to as distillation residue, and the liquid portion as distillation residue. For example, when plant materials (such as herbs) are steeped in alcohol, the aromatic components of the plant materials transfer to the alcohol and then to the distillate along with the alcohol during the distillation process. On the other hand, while the distillation residue and distillation liquid also contain aromatic components from the plant raw materials, they are generally discarded and not reused as raw materials. However, in this invention, by subjecting at least one of the distillation residue and distillation liquid to distillation, aromatic components that did not transfer to the distillate in the first distillation step are recovered along with the alcohol. It is more preferable, both in terms of the quality of the liquor and in terms of reducing industrial waste, to immerse both the distillation residue and distillation liquid before using them in the by-product distillation step. The alcohol concentration of the distillation residue and distillation liquid is not particularly limited as long as they contain alcohol, but 25% to 35% is preferred.

[0013] The immersion liquid containing alcohol refers to an article obtained by adding alcohol to an article that is a raw material for alcoholic beverages. The immersion liquid may or may not be filtered. Since there is also an alcohol content in the raw material in the immersion liquid, it is preferably not filtered. There are liqueurs as those obtained by filtering the immersion liquid containing alcohol, and distilled spirits as those obtained by distilling the immersion liquid containing alcohol. The mash containing alcohol refers to an article (limited to those that can be used for the production of alcoholic beverages) subjected to means of fermentation on an article that is a raw material for alcoholic beverages. The mash may or may not be filtered. As alcoholic beverages obtained by filtering the mash containing alcohol, there are sparkling alcoholic beverages and brewed alcoholic beverages. As alcoholic beverages obtained by distilling the mash containing alcohol, there are distilled spirits.

[0014] In the present invention, it is preferable that the first separation conditions in the first step and the second distillation conditions in the by-product distillation step are different. The second distillation conditions are preferably conditions (including distillation conditions) that are more likely to recover the aroma components contained in the immersion liquid or the mash than the first separation conditions. That is, the second distillation conditions may be such that the temperature is increased or the pressure is reduced compared to the first separation conditions. The temperature may be increased and the pressure may be reduced. If the first step is to distill the immersion liquid containing alcohol or the mash containing alcohol at normal pressure, since the aroma components contained in the alcoholic residue and the alcoholic residual liquid are reduced, the second distillation conditions may be vacuum distillation. The first separation conditions include the conditions when filtering the immersion liquid containing alcohol or the mash containing alcohol and the first distillation conditions for distilling the immersion liquid containing alcohol or the mash containing alcohol.

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

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

[0017] In order for the second distillation condition to be a distillation condition that is more likely to recover the aroma components contained in the immersion liquid or the mash than the first separation condition, it is preferable that the difference between the pressure in the second distillation condition and the pressure in the first separation condition is 200 mmHg or more, more preferably 350 mmHg or more, even more preferably 500 mmHg or more, particularly preferably 600 mmHg or more, and most preferably 650 mmHg. The upper limit value of the pressure difference is, for example, 760 mmHg or less, 750 mmHg or less, 740 mmHg or less, 730 mmHg or less, 720 mmHg or less, 710 mmHg or less, 700 mmHg or less. The above lower limit value and upper limit value can be used in combination.

[0018] In this embodiment, the alcohol content can be measured based on the National Tax Agency's prescribed analytical method (Instruction) 3-4 Alcohol content of sake (vibrating density meter and gas chromatography analysis method).

[0019] The first step and the by-product distillation step may be performed consecutively or with an interval between them. If performed with an interval, the alcohol residue and alcohol liquid obtained after the first step should be stored under refrigerated conditions. After performing the first step multiple times, the alcohol residue and alcohol liquid obtained from each step may be combined into one before the by-product distillation step is performed. The raw materials that can be used in the present invention are described below.

[0020] <Raw materials used in immersion solutions containing alcohol> While there are no restrictions on the raw materials used in the alcohol-containing immersion solution as long as they contain aromatic components, plant-based materials are preferred. Among plant-based materials, herbs or spices with a high concentration of aromatic components are preferred. Examples of herbs or spices include anise, star anise, laurel, lavender, sage, coriander, coriander seeds, fennel, hyssop, oregano, peppermint, rosemary, spearmint, caraway, orange peel, lemon peel, willow, jasmine, basil, yuzu peel, arugula, selvatica, shiso, thyme, chervil, dill, mint, Italian parsley, parsley, cilantro, marjoram, savory, tarragon, chives, agrimony, arbens, and beetroot. Examples include nee, burdock, clove, juniper berry, costmary, dog rose, elecampan, eyebright, gentian, ground ivy, mugwort, rue, St. John's wort, wormwood, yarrow, alkanet, pennyroyal, hibiscus, stevia, lemon balm, chamomile, ginger, pepper, mallow blue, linden, lemongrass, hops, angelica root, and licorice root, and one or more of these can be used in combination. Herbs and spices may be used as is or, as desired, ground or otherwise processed. When producing gin from an alcohol-containing maceration solution, it is preferable to use at least one of the following botanical ingredients: orange peel, juniper berries, coriander seeds, angelica root, or licorice root. Other botanical ingredients may also be used. The combination and proportion of botanical ingredients are not particularly limited, but it is preferable that orange peel accounts for 5% to 30% of the total amount of botanical ingredients, and particularly preferable that it accounts for 10% to 20%. The alcohol concentration in the immersion solution is preferably 10% to 90%, more preferably 30% to 70%, and even more preferably 55% to 65%. Furthermore, the immersion time for the plant material is preferably 15 hours or more. It is also preferable for operational reasons to immerse the plant material in alcohol while it is in a mesh bag.

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

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

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

[0024] (Bottled gin) The gin according to this embodiment can be provided in various containers. By packaging it in various containers, deterioration of quality due to long-term storage can be effectively prevented. The container can be any airtight container, and metal containers (such as aluminum or steel cans or barrels) are acceptable. Glass containers, PET bottles, paper containers, pouch containers, etc., are also acceptable. There are no particular restrictions on the container's capacity; any currently available container can be used.

[0025] (seasoning) The seasoning according to this embodiment is obtained by redistilling the distillation residue and distillation liquid according to this embodiment to obtain gin, and then adding alcohol, sake lees or koji, or their digestate, sugars, acidulants, salt, flavorings, and other food ingredients to adjust the alcohol concentration to 1% to 20%, preferably 5% to 17%, and particularly preferably 10% to 15%. Here, seasonings are substances used in cooking to enhance or adjust the flavor, either by adding them to ingredients or by marinating ingredients in them. If they contain alcohol, they are generally not intended for consumption. Therefore, it is possible to intentionally add a large amount of salt to make them unsuitable for drinking (not classified as alcoholic beverages under the Liquor Tax Law), but this is not the only way to define seasonings.

[0026] (Alcoholic beverages used as seasonings) The alcoholic beverages used in the seasoning according to this embodiment are alcoholic beverages containing 1% or more alcohol, and as long as the effects of the present invention are not hindered, for example, whiskey, brandy, spirits (such as gin, vodka, rum, and raw material alcohol), liqueurs, shochu, and even brewed alcoholic beverages such as sake, fruit wine, and beer can be used. Among these, it is particularly preferable to use raw material alcohol.

[0027] (Sake lees, koji, or their digestive juices used in seasonings) The sake lees used in the seasoning according to this embodiment are the lees produced during the production of sake and shochu, such as press lees or distillation lees. The koji is made by cultivating koji mold on grains such as rice and barley, and using it in the brewing of sake and shochu. The digestate is obtained by fermenting, autodigesting, and refining these materials. The type and amount added are not limited as long as the effects of the present invention are not hindered.

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

[0029] (Acidulants used in seasonings) The acidulants used in the seasoning according to this embodiment are substances for imparting sourness, and include, for example, lactic acid, citric acid, malic acid, adipic acid, trisodium citrate, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, fumaric acid, monosodium fumarate, DL-sodium malate, phosphoric acid, acetic acid, etc. The type and amount added are not particularly limited as long as the effects of the present invention are not hindered.

[0030] (Salt used as a seasoning) The salt used in the seasoning according to this embodiment may be added not only to impart saltiness to the seasoning, but also, if it contains alcohol, as a measure to make it undrinkable. The amount of salt added for undrinkability can be calculated and analyzed using the method described in section 3-14 Sodium Chloride (Sodium Chloride Added for Undrinkability) of the Annotations to the Standard Analytical Methods of the National Research Institute of Brewing (edited by the Annotations to the Standard Analytical Methods Editorial Committee).

[0031] (Flavors used in seasonings, and other food ingredients) The seasoning according to this embodiment may contain flavorings, antioxidants and dietary fiber (hereinafter referred to as "additives") that are commonly used in beverages, to the extent that they do not hinder the desired effects of the present invention. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of dietary fiber include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysate. Furthermore, the aforementioned raw materials can be those that are generally available on the market.

[0032] (Container-packaged condiments) The seasoning according to this embodiment can be provided in various containers. By filling the seasoning into various containers, deterioration of quality due to long-term storage can be effectively prevented. Any container that can be sealed tightly is acceptable. When using salt as a raw material, metal containers (such as aluminum or steel cans or barrels) are unsuitable, but glass containers, PET bottles, paper containers, pouches, etc., can be used. There are no particular restrictions on the capacity of the container.

[0033] (Coffee bean infusion) The coffee bean infusion according to this embodiment is obtained by immersing coffee beans in gin obtained by redistilling the distillation residue and distillation liquid according to this embodiment, followed by purification and filtration. In this case, only the above-mentioned gin may be used as the liquid for immersion, but raw material alcohol or other alcoholic beverages such as vodka, whiskey, or brandy may also be used in combination to the extent that the desired effect of the present invention is not hindered. The alcohol content is preferably 30% to 67%, and particularly preferably 45% to 55%. The steeping time and the amount of coffee beans added are not particularly limited, but a steeping time of 1 to 30 days is preferred, and 5 to 10 days is particularly preferred. The amount added is preferably 100 kg to 500 kg per 1000 L of gin, and 200 kg to 400 kg is particularly preferred. There are no particular restrictions on the type of coffee beans used. Similarly, there are no particular restrictions on the degree of roasting, but a medium roast is particularly preferred. The above extract can be made drinkable by adjusting the alcohol content. It can also be sweetened by adding sweeteners, carbonated, or diluted with carbonated water. The above-mentioned extract can also be used to add flavor when making coffee jelly, cakes, and other similar products.

[0034] (Container-packaged coffee bean extract) The coffee bean extract according to this embodiment can be provided in various containers. By filling the coffee bean extract into various containers, deterioration of quality due to long-term storage can be effectively prevented. The container can be any airtight container, and metal containers (such as aluminum or steel cans or barrels) are acceptable. Glass containers, PET bottles, paper containers, pouch containers, etc., are also acceptable. There are no particular restrictions on the container's capacity; any currently available container can be used.

[0035] (Low-alcohol beverages) The alcoholic beverage according to this embodiment is obtained by redistilling the distillation residue and distillation liquid according to this embodiment to obtain gin, and then adding alcoholic beverages, fruit juice, sugars, acidulants, flavorings, and other food ingredients to adjust the alcohol concentration to 13% or less, preferably 1% to 9%, and particularly preferably 3% to 7%. Here, "alcoholic beverages" refers to alcoholic beverages containing 1% or more alcohol, and as long as the effects of the present invention are not hindered, for example, whiskey, brandy, spirits (for example, spirits such as vodka and rum, excluding gin, and raw material alcohols, etc.), liqueurs, shochu, etc., and even brewed alcoholic beverages such as sake, fruit wine, and beer can be used. The fruit juice is not limited to a specific fruit, as long as the effects of the present invention are not hindered, but citrus fruit juice (lemon, lime, etc.) is preferred, for example. The fruit juice may be clear or cloudy. Sugars are added to impart sweetness, but the specific product and amount added are not limited, as long as the effects of the present invention are not hindered. Acidulants are substances used to impart sourness, and examples include lactic acid, citric acid, malic acid, adipic acid, trisodium citrate, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, fumaric acid, monosodium fumarate, DL-sodium malate, phosphoric acid, and acetic acid. Among these, one or more of lactic acid, citric acid, and malic acid are preferred, with citric acid being particularly preferred. The type and amount of fragrance added are not particularly limited, as long as they do not hinder the effects of the present invention. In addition, the product may contain antioxidants, salts, dietary fiber, etc. (hereinafter referred to as "additives") that are commonly used in beverages, to the extent that the desired effects of the present invention are not inhibited. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of salts include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, calcium sulfate, potassium metabisulfite, calcium chloride, potassium nitrate, and ammonium sulfate. Examples of dietary fiber include indigestible dextrin, pectin, polydextrose, and guar gum hydrolysate. Furthermore, the aforementioned raw materials can be those that are generally available on the market. The alcoholic beverage according to this embodiment is preferably a carbonated beverage containing carbon dioxide. Furthermore, the gas pressure (total pressure) of the alcoholic beverage at 20°C in this embodiment is preferably 0.1 MPa to 0.2 MPa. The gas pressure (total pressure) of the alcoholic beverage according to this embodiment at 20°C can be measured, for example, based on the National Tax Agency's prescribed analytical method (instruction) "8-3 Gas Pressure".

[0036] (Bottled low-alcohol beverages) The alcoholic beverage according to this embodiment can be provided in various containers. By filling the alcoholic beverage into various containers, deterioration of quality due to long-term storage can be effectively prevented. The container can be any airtight container, and metal containers (such as aluminum or steel cans or barrels) are acceptable. Glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available container can be used, however, metal containers are preferred from the standpoint of completely blocking gases, moisture, and light, and maintaining stable quality at room temperature for a long period of time.

[0037] [Method of producing gin (raw spirit)] Next, the method for producing gin (base spirit) according to this embodiment will be described. The method for producing gin according to this embodiment includes a mashing step, a distillation step, a second mashing step, a third distillation step, and a purification step.

[0038] (Preparation process) In the preparation process, a predetermined amount of alcohol is poured into a mixing tank, and orange peel and at least one ingredient selected from juniper berries, coriander seeds, angelica root, and licorice root are placed in a mesh bag (for example, when pouring 1000 ml of alcohol, 20g to 25g of orange peel, 90g to 110g of juniper berries, 10g to 15g of coriander seeds, 2g to 7g of angelica root, and 2g to 5g of licorice root are used. Note that as long as the ingredients are of the same type, the manufacturing result will not be affected as long as the values ​​are within the ranges described above). This is then steeped in the alcohol and left to stand for 15 to 24 hours to create the gin infusion. The alcohol concentration of the gin infusion at this time is 59%.

[0039] (First distillation process) In the distillation process, the gin maceration liquid (containing the raw materials) is poured into a still and distilled under atmospheric pressure. The alcohol concentration of the distillate obtained is preferably 70% to 85% overall.

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

[0041] As described above, the gin manufacturing method according to this embodiment makes it possible to produce gin (raw spirit) with a refreshing top aroma reminiscent of a forest bath. [Examples]

[0042] Next, the present invention will be described by illustrating examples of embodiments that satisfy the requirements of the present invention and those that do not, but the present invention is not limited thereto.

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

[0044] Example 1: Preparation of redistillation solution In Reference Example 1, the distillation residue and distillation liquid remaining in the still after distillation were redistilled under reduced pressure (80 mmHg, 45 °C). The alcohol concentration of the resulting redistillate was 51%. After adjusting the alcohol concentration of the redistillate to 50%, the redistilled spirit of Example 1 was obtained by using the formulation shown in Table 1.

[0045] [Table 1]

[0046] Four trained panelists with discerning abilities evaluated the distilled spirits of Reference Example 1 and the redistilled spirits of Example 1 on the following criteria: "forest bathing-like aroma," "aroma balance," "taste balance," and "overall evaluation." Here, "trained panelists with discerning abilities" are individuals who have taken sensory training conducted annually according to a method established by the quality control department of our product manufacturing plant and have achieved a certain level of performance. Furthermore, the trained panel of discriminants was defined as individuals who met the following criteria (1) to (3). (1) A person who can perform a sensory evaluation consisting of 8 to 10 questions in total, in which the alcohol concentration of alcoholic beverages is identified using the ranking method, the flavor (e.g., sourness, sweetness, etc.) is identified mainly using the three-point discrimination method, and the flavor characteristics are memorized (e.g., can the person memorize and identify the flavors of several products in the same category) is identified using the pairing method, and who scores 60 points or higher out of a possible 100 points. (2) Persons for whom one year has not passed since the date on which the sensory test described in (1) above was conducted. (3) Persons aged 20 or older

[0047] [Exam Content] Table 2 shows that for each sample produced, a trained panel with discriminative ability independently scored "forest bathing-like aroma," "aroma balance," "taste balance," and "overall evaluation" on a 5-point scale from 1 to 5, where 1 was the best or most noticeable and 5 was the worst or least noticeable, according to the evaluation criteria below, and the average score was calculated. Each sample was evaluated by a panel of four members. All evaluations were based on the panel members tasting the samples.

[0048] (Forest bathing-like scent: Evaluation criteria) For evaluating the forest bathing-like scent, no baseline was set; instead, the evaluation focused on how strongly the refreshing, forest bathing-like scent was perceived.

[0049] (Fragrance balance: Evaluation criteria) The evaluation of the fragrance balance was not based on a set baseline, but rather on an overall assessment of how well the forest-like fragrance blended with and balanced the other fragrances.

[0050] (Flavor balance: Evaluation criteria) For evaluating the balance of flavors, no baseline was set; instead, the balance between flavors and aromas was assessed.

[0051] (Overall rating: Evaluation criteria) For the overall evaluation, no baseline score was set; instead, a score of 1 was assigned for a "good overall evaluation," and a score of 5 was assigned for a "poor overall evaluation." Here, "overall evaluation" refers to the balance of flavors as an alcoholic beverage. For example, if the flavor balance is disrupted due to a strong flavor based on a specific ingredient, it will receive a poor evaluation.

[0052] (Comment: Evaluation Criteria) In addition to the items listed above, the comments also included evaluations and descriptions of features noticed during the sensory evaluation.

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

[0054] [Table 2]

[0055] (Review of results) The results in Table 2 show that when the redistilled spirit from Example 1 was used, the forest-like aroma was more strongly perceived, the aroma balance was better, and the beverage received a high rating. Many comments mentioned that it had a refreshing quality.

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

[0057] [Table 3]

[0058] Four trained panelists with discriminative abilities evaluated the "forest bathing-like scent" and "scent balance." Here, "trained panelists with discriminative abilities" refers to the same group as described above.

[0059] [Exam Content] Table 4 shows the details for each sample produced. A trained panel with discriminatory abilities independently rated the "forest bathing-like scent" and "scent balance" on a 5-point scale from 1 to 5, where 1 was the best or most noticeable, and 5 was the worst or least noticeable. The average score was then calculated. Each sample was evaluated by a panel of four members.

[0060] (Forest bathing-like scent: Evaluation criteria) For evaluating the forest bathing-like scent, no baseline was set; instead, the evaluation focused on how strongly the refreshing, forest bathing-like scent was perceived.

[0061] (Fragrance balance: Evaluation criteria) The evaluation of the fragrance balance was not based on a set baseline, but rather on an overall assessment of how well the forest-like scent complemented and balanced the other fragrances.

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

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

[0064] [Table 4]

[0065] (Review of results) The results in Table 4 show that when the redistilled spirit from Example 1 was used, the forest-like aroma was more strongly perceived, and the balance of the aromas was also better.

[0066] Example 3 (Example of coffee spirits production) Coffee beans were steeped in the mixture shown in Table 5 to create an infusion. The alcohol content was ultimately adjusted to 14%.

[0067] [Table 5]

[0068] Coffee spirits were prepared using the obtained coffee bean infusion according to the formulations shown in Table 6.

[0069] [Table 6]

[0070] Four trained panelists with discriminatory abilities evaluated the scent based on "forest bathing-like aroma," "scent balance," and "overall evaluation." Here, "trained panelists with discriminatory abilities" refers to the same individuals as described above.

[0071] [Exam Content] Table 7 shows the details for each sample produced. A trained panel with discriminatory abilities independently scored each of the following items on a 5-point scale (1 to 5 points), where 1 was the best or most noticeable, and 5 was the worst or least noticeable, according to the evaluation criteria below. The average score was then calculated. Each sample was evaluated by a panel of four members.

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

[0073] [Table 7]

[0074] (Review of results) Table 7 shows that when the redistilled spirit from Example 1 was used, it had a forest-like aroma, a good balance of aromas, and a high overall rating. One comment stated that soaking coffee beans in gin made the flavor milder, and when the distilled spirit from Reference Example 1 was used, the refreshing aroma combined with the coffee aroma created a unique fragrance to enjoy.

[0075] (Examples of low-alcohol beverage production) Low-alcohol beverages were prepared using the formulations shown in Table 8. The alcohol content was set at 5%, and the fruit juice content at 4%.

[0076] [Table 8]

[0077] Four trained panelists with discriminatory abilities evaluated the scent based on "forest bathing-like aroma," "scent balance," and "overall evaluation." Here, "trained panelists with discriminatory abilities" refers to the same group as described above.

[0078] [Exam Content] Table 9 shows the details for each sample produced. A trained panel with discriminatory abilities independently scored each of the following items on a 5-point scale (1 to 5 points), where 1 was the best or most noticeable, and 5 was the worst or least noticeable, according to the evaluation criteria below. The average score was then calculated. Each sample was evaluated by a panel of four members. All evaluations were based on the panel members tasting the samples.

[0079] (Forest bathing-like scent: Evaluation criteria) The evaluation of the forest bathing scent did not involve setting a baseline; instead, it was based on how strongly the refreshing scent of the forest was perceived.

[0080] (Fragrance balance: Evaluation criteria) The evaluation of the fragrance balance was not based on a set baseline, but rather on an overall assessment of how well the forest-like fragrance blended with and balanced the other fragrances.

[0081] (Flavor balance: Evaluation criteria) For evaluating the balance of flavors, no baseline was set; instead, the balance between flavors and aromas was assessed.

[0082] (Overall rating: Evaluation criteria) For the overall evaluation of the beverage, no baseline score was set. Instead, a score of 1 was assigned for a "good overall evaluation," and 5 points for a "poor overall evaluation." Here, "overall evaluation" refers to the balance of flavors as an alcoholic beverage. For example, if the flavor balance is disrupted due to a strong flavor based on a specific ingredient, it will receive a poor evaluation.

[0083] (Comment: Evaluation Criteria) In addition to the items listed above, the comments also included evaluations and descriptions of features noticed during the sensory evaluation.

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

[0085] [Table 9]

[0086] (Review of results) The results in Table 9 show that when the redistilled spirit from Example 1 was used, the forest-like aroma was more strongly perceived, the aroma balance was better, and the beverage received a high rating. Comments included that it had a refreshing taste with a moderate bitterness, or that the bitterness gave it a sense of body (fullness). That's all.

Claims

1. A by-product distillation process in which at least one of the alcoholic beverage residue or the alcoholic beverage residue is distilled, A recovery step for recovering the distillate obtained in the above by-product distillation step, A method for producing a distillate having, The alcoholic beverage residue or the alcoholic beverage residue is a by-product remaining in the first step of filtering or distilling the alcohol-containing immersion liquid. A method for producing a distillate, wherein the maceration liquid contains at least one selected from orange peel, juniper berries, coriander seeds, angelica root, and licorice root as a raw material.

2. The first separation conditions in the first step, The second distillation conditions in the aforementioned by-product distillation process are different from those in the second distillation condition. The method for producing a distillate according to claim 1, wherein the second distillation conditions described above are distillation conditions that make it easier to recover the aroma components contained in the immersion liquid than the first separation conditions described above.

3. A method for producing distilled spirits, comprising mixing a raw material alcohol and water with the distillate obtained by the method described in Claim 1.

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

5. The method for producing the seasoning liquid according to claim 4, wherein the seasoning liquid contains sake lees.

6. A method for producing a coffee bean extract obtained by immersing coffee beans in a distillate obtained by the method described in Claim 1 or a distilled spirit obtained by the method described in Claim 3, and then separating the solid and liquid components.

7. A method for producing a low-alcohol beverage comprising a distillate obtained by the method described in Claim 1 or a distilled spirit obtained by the method described in Claim 3, and at least one selected from fruit juice, sugars, acidulants, and flavorings.

8. A first distillation step of distilling an infusion containing alcohol and at least one raw material selected from orange peel, juniper berries, coriander seeds, angelica root, and licorice root, A first recovery step for recovering the distillate obtained in the first distillation step described above, A by-product distillation step in which at least one of the distillation residue or distillation residue remaining in the first distillation step described above is distilled, A second recovery step involves recovering the distillate obtained in the above by-product distillation step, A method for producing multiple distillates having the same properties.

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