Method for producing distilled liquor

Abstract

One embodiment of the present disclosure provides a method for producing a distilled liquor, the method comprising: preparing a condensate that is generated by condensation of steam which directly heats a first raw material which is at least one selected from the group consisting of tubers and grains; performing fermentation with the use of the condensate to obtain an ethanol-containing substance; and distilling the ethanol-containing substance to obtain the distilled liquor.

Description

Method for producing distilled liquor

[0001] The present disclosure relates to a method for producing distilled liquor.

[0002] Distilled liquor is produced through various processes such as fermentation and distillation. The main raw materials for distilled liquor are taro or grains. For example, Patent Document 1 below discloses a method for producing sweet potato shochu using twice-steamed sweet potatoes.

[0003] Japanese Patent Application Laid-Open No. 2012-034593

[0004] One object of the present disclosure is to provide a method for producing distilled liquor having an enhanced aroma.

[0005] This disclosure encompasses the following embodiments: <1> A method for producing distilled spirits, comprising: preparing a condensate produced by condensing steam by directly heating a first raw material which is at least one selected from the group consisting of potatoes and grains; fermenting using the condensate to obtain an ethanol-containing product; and distilling the ethanol-containing product to obtain a distilled spirit. <2> The method for producing distilled spirits according to <1>, wherein the fermentation comprises a first fermentation step and a second fermentation step, the first fermentation step comprising fermenting a first mixture which comprises koji and yeast to obtain a first fermented product; the second fermentation step comprising fermenting a second mixture which comprises the first fermented product and at least one second raw material selected from the group consisting of steamed potatoes and steamed grains to obtain a second fermented product as the ethanol-containing product; and the condensate is included in at least one selected from the group consisting of the first mixture and the second mixture. <3> The method for producing distilled spirits according to <2>, wherein the first mixture is obtained by mixing the koji, the yeast, the condensate, and additional water, and the amount of the condensate added in the process of producing the first mixture is within the range of 1% by mass or more and less than 100% by mass, based on the total mass of the condensate and water added in the process of producing the first mixture. <4> The method for producing distilled spirits according to <2>, wherein the first mixture is obtained by mixing the koji, the yeast, and the condensate without adding additional water. <5> The method for producing distilled spirits according to <2>, wherein the second mixture is obtained by mixing the first fermented product, the second raw material, the condensate, and additional water, and the amount of the condensate added in the process of producing the second mixture is within the range of 1% by mass or more and less than 100% by mass, based on the total mass of the condensate and water added in the process of producing the second mixture. <6> The method for producing distilled spirits according to <2>, wherein the second mixture is obtained by mixing the first fermented product, the second raw material, and the condensate without adding any additional water. <7> The method for producing distilled spirits according to any one of <2> to <6>, wherein the second fermentation step includes using the first raw material after heating as the second raw material.<8> A method for producing distilled spirits according to any one of <1> to <7>, wherein the distilled spirit contains geraniol, and the amount of geraniol calculated using the following formula 1 is in the range of 50 μg / L to 2000 μg / L. Formula 1: Amount of target component (μg / L) = [Amount of target component in distilled spirit (μg / L)] × 25 volume% ÷ [Amount of ethanol in distilled spirit (volume%)] <9> A method for producing distilled spirits according to any one of <1> to <8>, wherein the potato is a sweet potato. <10> A method for producing distilled spirits according to <9>, wherein the sweet potato is at least one selected from the group consisting of Koganesengan, Hamakomachi, and Annoimo. <11> A method for producing distilled spirits according to any one of <1> to <10>, wherein the grain is at least one selected from the group consisting of wheat and rice. <12> A method for producing distilled spirits according to any one of <1> to <11>, wherein the condensate is obtained by directly heating the first raw materials using steam in a container and discharging the condensate generated in the container from the container. <13> A method for producing distilled spirits according to any one of <1> to <12>, wherein the distilled spirit is shochu.

[0006] At least one embodiment of the present disclosure provides a method for producing a distilled spirit having an enhanced aroma.

[0007] In this disclosure, at least one embodiment may be modified without departing from the spirit of this disclosure. In this disclosure, at least two embodiments may be combined without departing from the spirit of this disclosure. In this disclosure, the upper limit of a numerical range may be replaced with the upper limit of another numerical range associated with the above numerical range or with a number shown in the embodiment. In this disclosure, the lower limit of a numerical range may be replaced with the lower limit of another numerical range associated with the above numerical range or with a number shown in the embodiment. In this disclosure, ordinal numbers (e.g., "first" and "second") are terms used to distinguish subjects and do not limit the quantity, order, or priority of subjects. Embodiments of this disclosure are described in detail below.

[0008] <Method for Manufacturing Distilled Spirits> This disclosure provides a method for manufacturing distilled spirits. Examples of distilled spirits include whiskey, rum, mezcal (tequila in a broad sense), and shochu. The distilled spirit is preferably shochu, more preferably shochu as defined in the Japanese Liquor Tax Law. Examples of shochu include sweet potato shochu, buckwheat shochu, barley shochu, and rice shochu. In use, the distilled spirit may be mixed with other distilled spirits. In use, the distilled spirit may be used as an ingredient in other alcoholic beverages. Alcoholic beverages are beverages containing ethanol.

[0009] The method for producing distilled spirits includes (S1) preparing a condensate produced by condensing steam by directly heating a first raw material which is at least one selected from the group consisting of potatoes and grains; (S2) carrying out fermentation using the condensate to obtain an ethanol-containing product; and (S3) distilling the ethanol-containing product to obtain distilled spirits. Condensation is a phenomenon in which a gas changes into a liquid, and the condensate is a liquid produced by condensation.

[0010] Distilled spirits obtained by the method described above have a stronger aroma compared to distilled spirits obtained without using condensate. The reason for the enhanced aroma of the distilled spirits is thought to be that fermentation using condensate can produce distilled spirits containing a larger amount of aromatic compounds. Specifically, the condensate can provide components derived from the first raw material to the fermentation, and the fermentation can convert at least some of the components derived from the first raw material into aromatic compounds. As a result, it is thought that distilled spirits containing a larger amount of aromatic compounds are obtained, and the aroma of the distilled spirits is enhanced. It is thought that the components derived from the first raw material are transferred from the first raw material to the condensate during the heating of the first raw material using steam and the condensation of the steam. In other words, it is thought that the condensate contains not only water but also components derived from the first raw material. Examples of components derived from the first raw material include aromatic compounds, precursors of aromatic compounds, and sugars (e.g., starch). At least some of the components derived from the first raw material may be glycosides.

[0011] The method for producing distilled spirits described herein may also yield other additional benefits. Examples of these additional benefits are as follows: (1) Reduction of waste (including industrial waste) (2) Improvement of ethanol yield (3) Reduction of the amount of water used in fermentation

[0012] For example, the process of steaming sweet potatoes is carried out in conventional shochu manufacturing methods, as shown in Patent Document 1 (Japanese Patent Application Publication No. 2012-034593), but the condensate remaining after steaming the sweet potatoes is discarded. On the other hand, the distillation method of the present disclosure can utilize the condensate that was conventionally discarded for the production of distilled spirits. Therefore, the distillation method of the present disclosure is expected to reduce waste.

[0013] Sugars derived from the first raw material (e.g., starch) can contribute to increasing the amount of ethanol produced by fermentation. Therefore, the method for producing distilled spirits in this disclosure is expected to improve the ethanol yield.

[0014] The condensate in this disclosure can be used in place of the water used in fermentation in conventional shochu production methods. Therefore, the method for producing distilled spirits in this disclosure is expected to reduce the amount of water used in fermentation.

[0015] The details of the distillation method for spirits are described below.

[0016] (Step S1) The method for producing distilled spirits includes preparing a condensate produced by the condensation of steam generated by directly heating the first raw material. Preparing the condensate means making the condensate usable. A condensate produced in advance may be introduced into step S1. The condensate may be produced in step S1.

[0017] The first raw material is at least one selected from the group consisting of potatoes and grains. The first raw material may be a potato. The first raw material may be a grain.

[0018] One or more types of potatoes may be used as the first raw material. Examples of potatoes include potatoes, taro, and sweet potatoes. In a preferred embodiment, the potato is a sweet potato. Examples of sweet potatoes include Michishizuku, Ayamurasaki, Silk Sweet, Shiroyutaka, Koganesengan, Hamakomachi, and Annouimo. In a preferred embodiment, the sweet potato is at least one selected from the group consisting of Koganesengan, Hamakomachi, and Annouimo. The potatoes may be pre-treated as necessary.

[0019] One or more types of grains may be used as the first raw material. Examples of grains include buckwheat, wheat, and rice. In a preferred embodiment, the grain is at least one selected from wheat and rice. The grain may be wheat. The grain may be rice. The grain may be pre-treated as necessary.

[0020] The condensate is produced by the condensation of steam used to directly heat the first raw material. Direct heating of the first raw material using steam involves contacting the steam with the first raw material. When steam comes into contact with the first raw material during the heating process, the temperature of the steam decreases due to heat transfer from the steam to the first raw material, causing the steam to condense into a liquid. The steam may also condense into a liquid by coming into contact with the first raw material together with compounds vaporized from the first raw material by heating. The condensation of steam on the surface of the first raw material involves not only contact of steam with the first raw material but also contact of the condensate with the first raw material, which is thought to facilitate the transfer of components of the first raw material to the condensate. The heating conditions using steam may be adjusted considering the type of first raw material, the amount of the first raw material, the progress of heating, and the amount of condensate produced. For example, the temperature of the steam used to directly heat the first raw material may be in the range of 120°C to 130°C. For example, the heating time of the first raw material with steam may be in the range of 30 minutes to 1 hour. The lower limit of the heating time may be 30 minutes or 50 minutes. The upper limit of the heating time may be 30 minutes or 40 minutes. The condensate produced by the condensation of steam may be collected while the first raw material is being heated or after it has been heated. The condensate that drips from the first raw material may be collected. The condensate may be subjected to additional processing as needed. Examples of additional processing include filtration, dilution, and concentration. The condensate may be mixed with other raw materials as needed.

[0021] The condensate may be obtained by directly heating the first raw material using steam in a container and by discharging the condensate generated in the container from the container. The above method allows for efficient heating of the first raw material using steam and facilitates the transfer of components of the first raw material to the condensate. The container may be a sealed container. Steam may be supplied to the container containing the first raw material. Steam may be supplied to the container together with other gases. Steam may be generated in the container containing the first raw material. The condensate generated in the container may be discharged from the container through a steam trap. A steam trap is a valve that has the function of discharging the liquid produced by condensation. The steam trap may be selected from known steam traps.

[0022] The equipment used to directly heat the first raw material using steam may be selected from known equipment. For example, equipment used to steam sweet potatoes or grains in conventional distillation methods (particularly shochu) may be used in this disclosure. A batch steamer or a continuous steamer may be used.

[0023] The condensate may be a condensate obtained in the process of producing another distilled spirit (in particular, shochu). The other distilled spirit may be produced by the same method as the method for producing distilled spirits in this disclosure. The other distilled spirit may be produced by a method different from the method for producing distilled spirits in this disclosure, except for the preparation of the condensate.

[0024] The first raw material after heating may be used for fermentation in step S2, as described below. The first raw material after heating may also be used as a raw material for another distilled spirit (especially shochu).

[0025] (Step S2) The method for producing distilled spirits includes fermenting using the condensate to obtain an ethanol-containing product.

[0026] Fermentation may be carried out by following the fermentation methods in conventional distilled spirits production, except for the use of condensate. Fermentation may also be carried out by mixing the condensate with other raw materials necessary for fermentation. The condensate used for fermentation may be part or all of the condensate prepared in step S1.

[0027] Fermentation may consist of one or more fermentation stages. If fermentation consists of two or more fermentation stages, the condensate is used in at least one of the fermentation stages. If fermentation consists of two or more fermentation stages, one fermentation stage may be carried out continuously or discontinuously with at least one other fermentation stage.

[0028] Fermentation may include a first fermentation stage and a second fermentation stage. The first fermentation stage includes fermenting a first mixture containing koji and yeast to obtain a first fermented product. The second fermentation stage includes fermenting a second mixture containing the first fermented product and a second raw material which is at least one selected from the group consisting of steamed potatoes and steamed grains to obtain a second fermented product as an ethanol-containing product. The condensate may be included in at least one selected from the group consisting of the first mixture and the second mixture. The condensate may be included in the first mixture. The condensate may be included in the second mixture.

[0029] The first mixture contains koji. One or more types of koji may be used. Examples of koji include sweet potato koji, barley koji, and rice koji. The koji may be sweet potato koji. The koji may be barley koji. The koji may be rice koji. The koji mold used to produce the koji may be selected from known koji molds. Examples of koji molds include white koji mold, black koji mold, and yellow koji mold.

[0030] The first mixture contains yeast. One or more types of yeast may be used. The yeast may be selected from known yeasts.

[0031] The first mixture may be obtained by mixing koji and yeast. The first mixture may be obtained by mixing koji, yeast and additional water. The first mixture may be obtained by mixing koji, yeast and condensate. The first mixture may be obtained by mixing koji, yeast and condensate without adding additional water. The first mixture may be obtained by mixing koji, yeast, condensate and additional water. In the process of producing the first mixture, each ingredient may be added all at once or in multiple additions. In the process of producing the first mixture, some of the ingredients may be mixed, and then mixed with the remaining ingredients.

[0032] The amount of condensate added in the process of producing the first mixture may be within the range of 1% by mass or more and less than 100% by mass, based on the total mass of condensate and water added in the process of producing the first mixture. The lower limit of the amount of condensate may be 10%, 20%, 30%, 40%, 50%, 60%, 70%, or 80% by mass. The upper limit of the amount of condensate may be 90%, 80%, 70%, 60%, or 50% by mass. A larger amount of condensate tends to result in a larger amount of aromatic components in the distilled spirit. Furthermore, a larger amount of condensate reduces the amount of water that needs to be added for fermentation.

[0033] The fermentation temperature of the first mixture may be in the range of 15°C to 35°C. The lower limit of the fermentation temperature may be 20°C or 23°C. The upper limit of the fermentation temperature may be 30°C or 28°C.

[0034] The fermentation time of the first mixture may be in the range of 3 to 8 days. The lower limit of the fermentation time may be 4 or 5 days. The upper limit of the fermentation time may be 7 or 6 days.

[0035] The second mixture contains the first mixture, which is as previously described.

[0036] The second mixture comprises a second raw material, the second raw material being at least one selected from the group consisting of steamed potatoes and steamed grains. The second raw material may be steamed potatoes. The second raw material may be steamed grains.

[0037] One or more types of sweet potatoes may be used as the second ingredient. Specific examples of sweet potatoes are as previously described. If the first ingredient is a sweet potato, the second ingredient may be a steamed sweet potato. The sweet potato used as the second ingredient may be the same or a different type of sweet potato as the first ingredient.

[0038] One or more types of grains may be used as the second raw material. Specific examples of grains are as previously described. If the first raw material is grain, the second raw material may be steamed grain. The grain of the second raw material may be the same as or a different type of grain as the grain of the first raw material.

[0039] Examples of methods for steaming potatoes or grains include directly heating the potatoes or grains using steam. The potatoes or grains may be heated by the method described in the description of step S1. Equipment used for steaming potatoes or grains in conventional distilled spirits (especially shochu) production methods may be used in step S2. Batch steamers or continuous steamers may be used.

[0040] The second mixture may be obtained by mixing the first mixture with the second raw material. The second mixture may be obtained by mixing the first mixture with the second raw material and additional water. The second mixture may be obtained by mixing the first mixture with the second raw material and the condensate. The second mixture may be obtained by mixing the first mixture with the second raw material, the condensate and additional water. The second mixture may be obtained by mixing the first mixture with the second raw material and the condensate without adding additional water. In the process of preparing the second mixture, each raw material may be added all at once or in multiple steps. In the process of preparing the second mixture, some of the raw materials may be mixed, and then mixed with the remaining raw materials.

[0041] The amount of the condensate added in the process of manufacturing the second mixture may be within the range of 1% by mass or more and less than 100% by mass based on the total mass of the condensate and water added in the process of manufacturing the second mixture. The lower limit of the amount of the condensate may be 10% by mass, 20% by mass, 30% by mass, 40% by mass, 50% by mass, 60% by mass, 70% by mass or 80% by mass. The upper limit of the amount of the condensate may be 90% by mass, 80% by mass, 70% by mass, 60% by mass or 50% by mass. When the amount of the condensate is large, the amount of the aroma components contained in the distilled liquor tends to increase. Furthermore, when the amount of the condensate is large, the amount of the water newly added for fermentation is reduced.

[0042] The fermentation temperature of the second mixture may be within the range of 15°C to 35°C. The lower limit of the fermentation temperature may be 20°C or 23°C. The upper limit of the fermentation temperature may be 30°C or 28°C.

[0043] The fermentation time of the second mixture may be within the range of 8 days to 12 days. The lower limit of the fermentation time may be 9 days or 10 days. The upper limit of the fermentation time may be 11 days or 10 days.

[0044] The first raw material heated to prepare the condensate may be used for fermentation. When the fermentation includes two or more fermentation stages, the first raw material after heating may be used in at least one fermentation stage. For example, the first raw material after heating may be used in the second fermentation stage. Specifically, the second fermentation stage may include using the first raw material after heating as the second raw material. In an exemplary embodiment, the first raw material after heating is used as the second raw material in the second mixture, and the condensate is contained in the second mixture. In an exemplary embodiment, the first raw material after heating is used as the second raw material in the second mixture, and the condensate is contained in the first mixture. The first raw material after heating may be finely cut before being used for fermentation. The first raw material after heating may be crushed before being used for fermentation.

[0045] (Step S3) The method for manufacturing the distilled liquor includes distilling the ethanol-containing material to obtain the distilled liquor.

[0046] Distillation may be carried out by referring to the distillation in the conventional method for producing distilled liquor. The distillation may be atmospheric distillation or vacuum distillation. The distillation may be carried out using a pot still.

[0047] Part or all of the distillate obtained by distillation may be recovered. The recovered distillate may be directly used as distilled liquor. The recovered distillate may be subjected to additional treatment as necessary. That is, the distilled liquor may be obtained through other processes in addition to distillation. For example, the distilled liquor may be obtained through distillation, optional filtration, and optional aging. After distillation, the amount of ethanol in the distilled liquor may be adjusted.

[0048] The amount of ethanol in the distilled liquor is not limited. The distilled liquor may contain ethanol in an amount within the range of 10% to 45% by volume based on the volume of the distilled liquor. The lower limit of the amount of ethanol may be 10% or 20% by volume. The upper limit of the amount of ethanol may be 45%, 42%, or 40% by volume. The amount of ethanol can be measured by a gas chromatograph with a flame ionization detector (i.e., FID).

[0049] The distilled liquor may contain at least one of the following compounds: (1) cis-Rose oxide; (2) trans-Rose oxide; (3) Linalool; (4) Methyl benzoate; (5) alpha-Terpineol; (6) Citronellol; (7) Nerol; (8) beta-Damascenone; (9) Geraniol; (10) Ethyl cinnamate.

[0050] In a preferred embodiment, the distilled spirit (especially shochu) contains at least one selected from the group consisting of cis-rose oxide, trans-rose oxide, linalool, methyl benzoate, α-terpineol, citronellol, nerol, β-damascenone, geraniol, and ethyl cinnamate. The distilled spirit may also contain cis-rose oxide, trans-rose oxide, linalool, methyl benzoate, α-terpineol, citronellol, nerol, β-damascenone, geraniol, and ethyl cinnamate.

[0051] In a preferred embodiment, the distilled spirit (particularly shochu) contains at least one selected from the group consisting of citronellol, nerol, and geraniol. The distilled spirit may contain citronellol, nerol, and geraniol.

[0052] In a preferred embodiment, the distilled spirit (particularly shochu) contains geraniol.

[0053] The total amount of cis-rose oxide, trans-rose oxide, linalool, methyl benzoate, α-terpineol, citronellol, nerol, β-damascenone, geraniol, and ethyl cinnamate (hereinafter referred to as "total amount of compound group A") may be 350 μg / L or more. The lower limit of the total amount of compound group A may be 400 μg / L, 450 μg / L, 500 μg / L, 550 μg / L, 600 μg / L, 650 μg / L, 700 μg / L, 750 μg / L, 800 μg / L, 850 μg / L, 900 μg / L, 950 μg / L, 1000 μg / L, 1100 μg / L, 1200 μg / L, 1300 μg / L, 1400 μg / L, 1500 μg / L, 1600 μg / L, 1700 μg / L, or 1800 μg / L. The total amount of compound group A may be 2000 μg / L or less. The upper limit of the total amount of compound group A may be 1900 μg / L, 1800 μg / L, 1700 μg / L, 1600 μg / L, 1500 μg / L, 1400 μg / L, 1300 μg / L, 1200 μg / L, 1100 μg / L, 1000 μg / L, 950 μg / L, 900 μg / L, 850 μg / L, 800 μg / L, 750 μg / L, or 700 μg / L. The total amount of compound group A may be in the range of 350 μg / L to 2000 μg / L. Preferably, the total amount of compound group A is in the range of 550 μg / L to 1500 μg / L, more preferably 600 μg / L to 1400 μg / L, and even more preferably 650 μg / L to 1400 μg / L. A higher total amount of compound group A tends to result in a stronger aroma in distilled spirits. The total amount of compound group A is calculated using the following formula 1. Formula 1 converts the amount of the target component actually measured in distilled spirits into the amount of the target component in distilled spirits with an ethanol concentration of 25% by volume.

[0054] Formula 1: Amount of target component (μg / L) = [Amount of target component in distilled spirits (μg / L)] × 25% by volume ÷ [Amount of ethanol in distilled spirits (% by volume)]

[0055] The "amount of target component in distilled spirits" in Equation 1 can be measured by dynamic headspace gas chromatography-mass spectrometry.

[0056] The total amount of citronellol, nerol, and geraniol (hereinafter referred to as "total amount of compound group B") may be 200 μg / L or more. The lower limit of the total amount of compound group B may be 250 μg / L, 300 μg / L, 350 μg / L, 400 μg / L, 450 μg / L, 500 μg / L, 550 μg / L, 600 μg / L, 650 μg / L, 700 μg / L, 750 μg / L, 800 μg / L, 850 μg / L, 900 μg / L, 950 μg / L, 1000 μg / L, 1100 μg / L, 1200 μg / L, 1300 μg / L, 1400 μg / L, 1500 μg / L, 1600 μg / L, 1700 μg / L, or 1800 μg / L. The total amount of compound group B may be 2000 μg / L or more. The upper limit for the total amount of compound group B may be 1900 μg / L, 1800 μg / L, 1700 μg / L, 1600 μg / L, 1500 μg / L, 1400 μg / L, 1300 μg / L, 1200 μg / L, 1100 μg / L, 1000 μg / L, 950 μg / L, 900 μg / L, 850 μg / L, 800 μg / L, 750 μg / L, 700 μg / L, 650 μg / L, 600 μg / L, 550 μg / L, or 500 μg / L. The total amount of compound group B may be within the range of 200 μg / L to 2000 μg / L. The total amount of compound group B is preferably in the range of 250 μg / L to 2000 μg / L, more preferably 300 μg / L to 1900 μg / L, and even more preferably 350 μg / L to 1800 μg / L. A higher total amount of compound group B tends to result in a stronger aroma in the distilled spirit. The total amount of compound group B is calculated using formula 1 described above.

[0057] The total amount of compound group B may be within the range of 60% to 100% by mass, based on the total amount of compound group A. The lower limit of the total amount of compound group B may be 66%, 70%, 75%, or 80% by mass. The upper limit of the total amount of compound group B may be 95%, 90%, or 85% by mass. A larger proportion of compound group B to compound group A tends to result in a stronger aroma in the distilled spirits.

[0058] The amount of citronellol may be 50 μg / L or more. The lower limit of the amount of citronellol is 80 μg / L, 100 μg / L, 150 μg / L, 200 μg / L, 300 μg / L, 350 μg / L, 40 0μg / L, 450μg / L, 500μg / L, 550μg / L, 600μg / L, 650μg / L, 700μg / L, 750μg / L, 80 0μg / L, 850μg / L, 900μg / L, 950μg / L, 1000μg / L, 1100μg / L, 1200μg / L, 1300μg / L L, 1400 μg / L, 1500 μg / L, 1600 μg / L, 1700 μg / L, 1800 μg / L or 1900 μg / L. The amount of citronellol may be 2000 μg / L or less. The upper limit for the amount of citronellol may be 2000 μg / L, 1900 μg / L, 1800 μg / L, 1700 μg / L, 1600 μg / L, 1500 μg / L, 1400 μg / L, 1300 μg / L, 1200 μg / L, 1100 μg / L, 1000 μg / L, 950 μg / L, 900 μg / L, 850 μg / L, 800 μg / L, 750 μg / L, 700 μg / L, 650 μg / L, 600 μg / L, 550 μg / L, 500 μg / L, 450 μg / L, 400 μg / L, 350 μg / L, 300 μg / L, 250 μg / L, or 200 μg / L. The amount of citronellol may be in the range of 50 μg / L to 2000 μg / L. The total amount of citronellol is preferably in the range of 50 μg / L to 2000 μg / L, more preferably 100 μg / L to 1900 μg / L, and even more preferably 150 μg / L to 1800 μg / L. A higher amount of citronellol tends to result in a stronger aroma derived from citronellol. The amount of citronellol is calculated using formula 1 described above.

[0059] The amount of nerol may be 50 μg / L or more. The lower limit of the amount of nerol is 80μg / L, 100μg / L, 150μg / L, 200μg / L, 300μg / L, 350μg / L, 400μg / L, 450μg / L, 500μg / L, 550μg / L, 600μg / L, 650μg / L, 700μg / L, 750μg / L, 800μ g / L, 850 μg / L, 900 μg / L, 950 μg / L, 1000 μg / L, 1100 μg / L, 1200 μg / L, 1300 μg / L , 1400 μg / L, 1500 μg / L, 1600 μg / L, 1700 μg / L, 1800 μg / L or 1900 μg / L. The amount of nerol may be 2000 μg / L or more. The upper limit of the amount of nerol may be 1900 μg / L, 1800 μg / L, 1700 μg / L, 1600 μg / L, 1500 μg / L, 1400 μg / L, 1300 μg / L, 1200 μg / L, 1100 μg / L, 1000 μg / L, 950 μg / L, 900 μg / L, 850 μg / L, 800 μg / L, 750 μg / L, 700 μg / L, 650 μg / L, 600 μg / L, 550 μg / L, 500 μg / L, 450 μg / L, 400 μg / L, 350 μg / L, 300 μg / L, 250 μg / L, or 200 μg / L. The amount of nerol may be in the range of 50 μg / L to 2000 μg / L. Preferably, the amount of nerol is in the range of 50 μg / L to 2000 μg / L, more preferably 100 μg / L to 1900 μg / L, and even more preferably 150 μg / L to 1800 μg / L. A higher amount of nerol tends to result in a stronger aroma derived from nerol. The amount of nerol is calculated using formula 1 described above.

[0060] The amount of geraniol may be 50 μg / L or more. The amount of geraniol is 80 μg / L, 100 μg / L, 150 μg / L, 200 μg / L, 300 μg / L, 350 μg / L, 400 μg / L, 450μg / L, 500μg / L, 550μg / L, 600μg / L, 650μg / L, 700μg / L, 750μg / L, 800μ g / L, 850 μg / L, 900 μg / L, 950 μg / L, 1000 μg / L, 1100 μg / L, 1200 μg / L, 1300 μg / L , 1400 μg / L, 1500 μg / L, 1600 μg / L, 1700 μg / L, 1800 μg / L or 1900 μg / L. The amount of geraniol may be 2000 μg / L or more. The upper limit of the amount of geraniol is 1900 μg / L, 1800 μg / L, 1700 μg / L, 1600 μg / L, 1500 μg / L, 1 400μg / L, 1300μg / L, 1200μg / L, 1100μg / L, 1000μg / L, 950μg / L, 900μg / L, It may be 850 μg / L, 800 μg / L, 750 μg / L, 700 μg / L, 650 μg / L, 600 μg / L, 550 μg / L, 500 μg / L, 450 μg / L, 400 μg / L, 350 μg / L, 300 μg / L, 250 μg / L or 200 μg / L. The amount of geraniol may be in the range of 50 μg / L to 2000 μg / L. Preferably, the amount of geraniol is in the range of 100 μg / L to 2000 μg / L, more preferably 150 μg / L to 1900 μg / L, and even more preferably 200 μg / L to 1800 μg / L. A higher amount of geraniol tends to result in a stronger aroma derived from geraniol. The amount of geraniol is calculated using formula 1 described above.

[0061] Embodiments of this disclosure will be described based on the following specific examples. However, embodiments of this disclosure are not limited to the following specific examples. The following technical matters may be modified as appropriate without departing from the spirit of this disclosure.

[0062] <Preparation of Condensate> The following condensates were prepared by steaming sweet potatoes (steam temperature: 120°C to 130°C, heating time: 30 to 40 minutes). (1) Condensate A: Koganesengan (2) Condensate B: Annouimo (3) Condensate C: Hamakomachi

[0063] <Preparation of Steamed Sweet Potatoes> Steamed sweet potatoes were prepared as described below during the process of preparing the condensate. (1) Steamed sweet potato A: Koganesengan (2) Steamed sweet potato B: Annouimo

[0064] <Experimental Example 1> (Production of sweet potato shochu) Rice koji was produced using rice (750 kg) and koji (0.75 kg). Primary mash was obtained by mixing and fermenting rice koji (approximately 750 kg), shochu yeast (0.25 kg), and water (900 L). Primary mash corresponds to the first fermented product in this disclosure. Steamed sweet potatoes and condensate were prepared according to the table below. Secondary mash was obtained by mixing and fermenting the primary mash, steamed sweet potatoes (3750 kg), water (amount added: as indicated in the table below), and condensate (amount added: as indicated in the table below). Secondary mash corresponds to the second fermented product in this disclosure. The secondary mash was distilled using a single distillation apparatus. Water was added to the distillate to obtain a type B sweet potato shochu with an ethanol concentration of 25% by volume.

[0065] (Analysis of Aroma Components in Sweet Potato Shochu) The components in sweet potato shochu were analyzed by dynamic headspace gas chromatography-mass spectrometry. The amounts of each compound calculated using Formula 1 described above are shown in the table below. In the table below, the amount of each compound, the total amount of compound group A, and the total amount of compound group B are expressed in μg / L, and B / A represents the ratio of the total amount of compound group B to the total amount of compound group A. (1) cis-rose oxide (2) trans-rose oxide (3) linalool (4) methyl benzoate (5) α-terpineol (6) citronellol (7) nerol (8) β-damascenone (9) geraniol (10) ethyl cinnamate

[0066]

[0067] As shown in the table above, sweet potato shochu obtained using condensate contained a larger amount of aromatic components compared to sweet potato shochu obtained without using condensate.

[0068] <Experimental Example 2> Primary mash was obtained by mixing and fermenting rice koji (400 g), shochu yeast (0.1 g), and water (384 mL). Primary mash corresponds to the first fermented product in this disclosure. Steamed sweet potatoes and condensate were prepared according to the table below. Secondary mash was obtained by mixing and fermenting the primary mash, steamed sweet potatoes (1600 g), water (amount added: as shown in the table below), and condensate (amount added: as shown in the table below). Secondary mash corresponds to the second fermented product in this disclosure. The secondary mash was distilled using a single distillation apparatus. Water was added to the distillate to obtain a Class B sweet potato shochu with an ethanol concentration of 25% by volume.

[0069] Similar to Experimental Example 1 described above, the components of sweet potato shochu were analyzed. The analysis results are shown in the table below.

[0070]

[0071] As shown in the table above, sweet potato shochu obtained using condensate contained a larger amount of aromatic components compared to sweet potato shochu obtained without using condensate.

[0072] <Experimental Example 3> Primary mash was obtained by mixing and fermenting rice koji (400 g), shochu yeast (0.1 g), and water (384 mL). Primary mash corresponds to the first fermented product in this disclosure. Steamed sweet potatoes and condensate were prepared according to the table below. Secondary mash was obtained by mixing and fermenting the primary mash, steamed sweet potatoes (1600 g), water (amount added: as shown in the table below), and condensate (amount added: as shown in the table below). Secondary mash corresponds to the second fermented product in this disclosure. The secondary mash was distilled using a single distillation apparatus. Water was added to the distillate to obtain a Class B sweet potato shochu with an ethanol concentration of 25% by volume.

[0073] Similar to Experimental Example 1 described above, the components of sweet potato shochu were analyzed. The analysis results are shown in the table below. Furthermore, the alcohol yield (LPA / t) in the production of sweet potato shochu is shown in the table below. The alcohol yield represents the amount of ethanol produced (L) per ton of raw materials. The amount of raw materials used to calculate the alcohol yield is the sum of the amount of rice used for the rice koji and the amount of steamed sweet potatoes.

[0074]

[0075] As shown in the table above, sweet potato shochu obtained using condensate contained a larger amount of aromatic components compared to sweet potato shochu obtained without using condensate. The alcohol yield was also higher when sweet potato shochu was produced using condensate.

[0076] <Sensory Evaluation> A sensory evaluation was conducted using some of the sweet potato shochu obtained in the experimental examples described above. Specifically, the aroma and taste shown in the table below were evaluated using the following five-point scale. The following five-point scale represents a relative score based on the score of sweet potato shochu C1-1 (i.e., "3"). A higher score indicates a stronger aroma or taste. The average score of each evaluation item obtained by five evaluators was calculated. The evaluation results are shown in the table below. Five-point scale: (Weak) 1-2-3-4-5 (Strong)

[0077]

[0078] As shown in the table above, sweet potato shochu obtained using condensate has a stronger aroma compared to sweet potato shochu obtained without using condensate.

Claims

1. A method for producing distilled spirits, comprising: preparing a condensate produced by condensing steam from directly heating a first raw material which is at least one selected from the group consisting of potatoes and grains; fermenting the condensate to obtain an ethanol-containing product; and distilling the ethanol-containing product to obtain a distilled spirit.

2. The method for producing distilled spirits according to claim 1, wherein the fermentation comprises a first fermentation step and a second fermentation step, the first fermentation step comprising fermenting a first mixture comprising koji and yeast to obtain a first fermented product, the second fermentation step comprising fermenting a second mixture comprising the first fermented product and a second raw material selected from the group consisting of steamed potatoes and steamed grains to obtain a second fermented product as the ethanol-containing product, and the condensate comprises at least one selected from the group consisting of the first mixture and the second mixture.

3. The method for producing distilled spirits according to claim 2, wherein the first mixture is obtained by mixing the koji, the yeast, the condensate, and additional water, and the amount of the condensate added in the process of producing the first mixture is within the range of 1% by mass or more and less than 100% by mass, based on the total mass of the condensate and the water added in the process of producing the first mixture.

4. The method for producing distilled spirits according to claim 2, wherein the first mixture is obtained by mixing the koji, the yeast, and the condensate without adding any additional water.

5. The method for producing distilled spirits according to claim 2, wherein the second mixture is obtained by mixing the first fermented product, the second raw material, the condensate, and additional water, and the amount of the condensate added in the process of producing the second mixture is within the range of 1% by mass or more and less than 100% by mass, based on the total mass of the condensate and water added in the process of producing the second mixture.

6. The method for producing distilled spirits according to claim 2, wherein the second mixture is obtained by mixing the first fermented product, the second raw material, and the condensate without adding any additional water.

7. The method for producing distilled spirits according to claim 2, wherein the second fermentation step includes using the first raw material after heating as the second raw material.

8. The method for producing distilled spirits according to claim 1, wherein the distilled spirits contain geraniol, and the amount of geraniol calculated using the following formula 1 is in the range of 50 μg / L to 2000 μg / L. Formula 1: Amount of target component (μg / L) = [Amount of target component in distilled spirits (μg / L)] × 25 volume% ÷ [Amount of ethanol in distilled spirits (volume%)] 9. The method for producing distilled spirits according to claim 1, wherein the potato is a sweet potato.

10. The method for producing distilled spirits according to claim 9, wherein the sweet potato is at least one selected from the group consisting of Koganesengan, Hamakomachi, and Annouimo.

11. The method for producing distilled spirits according to claim 1, wherein the grain is at least one selected from the group consisting of wheat and rice.

12. The method for producing distilled spirits according to claim 1, wherein the condensate is obtained by directly heating the first raw materials using steam in a container, and by discharging the condensate generated in the container from the container.

13. The method for producing a distilled spirit according to any one of claims 1 to 12, wherein the distilled spirit is shochu.

Images