JPH0657B2 - Alcohol stimulant for distilled liquor - Google Patents

Description

TECHNICAL FIELD The present invention relates to an alcohol stimulant for distilled spirits. More specifically, the present invention relates to an alcohol stimulant alleviation agent that is added to distilled liquor to alleviate the pungent flavor of alcohol in distilled liquor.

Here, the alcohol stimulant has a specific property that has the effect of long-term storage aging that has been conventionally performed in the structure of distilled liquor composed mainly of ethanol and water, that is, the effect of rounding the flavor. I mean something.

[Conventional technology]

Distilled spirits such as whiskey are aged for a long period of time for the purpose of alleviating the irritation derived from ethanol and giving a round taste. The mellowness imparted by this long-term aging is an important factor in the quality evaluation of distilled spirits.

Various artificial aging promotion methods (Kenichi Otsuka: Food Science, for the purpose of obtaining an effect comparable to the long-term storage aging effect in a short period of time)
No. 4, p. 31 (1972)) has been devised. First, there is a method of promoting the esterification by performing an electric treatment in a vapor phase during distillation. The second is a method of applying vibration, which includes shaking and stirring, and sound waves. The third is to raise the temperature. Fourth, there is a method of extracting and adding an extract of barrel material. Fifthly, it is a container that is stored and processed, and there are means such as ultraviolet rays, sound waves, γ rays, X ray irradiation, and discharge. Other than that, there are a method of performing magnetic field treatment under electrostatic induction or magnetic induction (Japanese Patent Application No. 59-163257) and a method of maintaining a high pressure (Japanese Patent Application No. 55-166596).

[Problems to be Solved by the Invention]

However, in general, the mellowness given by these methods is often temporary and disappears over time.
Further, even if the aging reaction proceeds, there is a risk that an extra side reaction will occur to cause sensory deterioration, and there is a limit to the acceleration of aging by the load of physical stimulation or addition of a mixture having a complicated composition.

[Means for Solving the Problems]

Therefore, the inventors of the present invention have conducted repeated studies on a method for alleviating the alcoholic stimulus of distilled liquor such as shochu for the oral cavity and throat, and imparting a mellow flavor, and as a result, a specific sugar having certain characteristics in distilled liquor was obtained. It was found that the addition of a significant amount alleviates the irritation of alcohol, has a low sweetness and gives a mellow flavor, and completed the present invention. Hereinafter, the present invention will be described in more detail.

In the present invention, the sweetness is a value measured by the following method. That is, in a 25 (V / V)% ethanol aqueous solution, the saccharides were dissolved so as to be 1 (W / V)% in the case of monosaccharides and 2 (W / V)% in the case of disaccharides and trisaccharides. It is a value obtained by performing a sensory test for the degree of sweetness intensity by a graded evaluation method (-3: very weak to +3: very strong).
The evaluation criteria will be described in more detail in Examples below.

As the sugar having a sweetness of more than 1.5 in the above measuring method,
There are fructose, sucrose, maltose, etc.,
Due to the palatability required for alcoholic beverages, sugars having such a high degree of sweetness are not suitable as alcohol stimulants for distilled liquor.

By the way, it is generally said that the physical ripening of distilled liquor means that water molecules and ethanol molecules are associated with each other to form clusters, whereby the alcohol stimulus is alleviated and a mellow flavor is obtained. Therefore, of the saccharides, a saccharide that can make the molecular association between water molecules and ethanol molecules, that is, the hydration phenomenon of ethanol remarkable, is effective in alleviating the alcohol stimulation. Then, the hydration phenomenon of ethanol can be analyzed using original differential scanning calorimetry (hereinafter abbreviated as DSC).

From this point of view, it is preferable that the sugar used as the alcohol stimulant of the present invention has an endothermic amount of a certain amount or more due to melting of the alcohol hydrate, specifically, an endothermic amount of 30 mJ / mg or more.

Examples of saccharides having an endothermic amount of 30 mJ / mg or more associated with melting of ethanol hydrate include galactose, maltose, maltotriose and the like. However, in the present invention,
Galactose or maltotriose, which has the low sweetness described above and also has a mellow point, is used as an alcohol stimulant for distilled liquor.

Although the above-mentioned amount of heat absorption varies depending on the conditions of DSC, in the present invention, it means a measured value under the following conditions. That is, in the case of monosaccharides, 45 (V / V)
% Ethanol aqueous solution to a concentration of 1 (W / V)%, and immediately -16 at a cooling rate of 10 ° C / min.
Frozen sugar sample obtained by cooling to 0 ° C was 10 ° C /
It is a measured value when DSC is performed at a temperature rising rate of min, and in the case of disaccharides and trisaccharides, the sugar concentration is 2 (W
/ V)% is the value measured under the same conditions.

As an alcohol stimulant for distilled liquor, it goes without saying that the alcohol stimulant of distilled liquor produced by adding it is added, but the addition of distilled liquor causes discoloration or off-flavor. It is also necessary to satisfy the conditions such as not performing, and all the saccharides satisfy this condition.

Examples of the distilled liquor to which the alcohol stimulant relaxation agent of the present invention can be applied include brandy, whiskey, and shochu. Particularly, those having an alcohol concentration of 35 (V / V)% or less are suitable.

The alcohol stimulant of the present invention is added to a distillate before being stored in a barrel, which is obtained through a fermentation / distillation process in the process of producing distilled liquor, and the amount thereof is usually 0.5 to 5 with respect to distilled liquor.
%, Preferably 1 to 3%.

〔Example〕

Next, the present invention will be described more specifically by way of examples, but the present invention is not limited to the following examples unless it exceeds the gist.

Example 1 An aqueous ethanol solution was prepared by adding distilled water to special grade ethanol so that the concentration of ethanol was 45 (V / V)%.
1 (W / V)% (however, each monosaccharide shown in Table 1
In the case of disaccharide and trisaccharide, 2 (W / V)%) was added to prepare a sample solution. For thermal analysis, SSC5 manufactured by Seiko Denshi Kogyo
000 series was used. Immediately after the preparation, 10 μl of the sample was sealed in an aluminum hermetically-sealed sample container, and with a sample container sealed with α-alumina which is a reference substance, liquid nitrogen was used at -160
After freezing to 10 ℃ at a cooling rate of 10 ℃ / min, 10 ℃
It was heated to + 30 ° C. at a heating rate of / min. The enthalpy change (calorific value) derived from the melting of the ethanol hydrate was determined from the DSC curve thus obtained. The results are shown in Table-1
Shown in.

In addition, sensory test, equivalent to mild shochu,
An aqueous ethanol solution having an alcohol concentration of 25 (V / V)% was prepared.

1 of each monosaccharide shown in Table 1 was added to this ethanol aqueous solution.
(W / V)% (However, in the case of disaccharides and trisaccharides, 2 (W / V)
/ V)%) was added, and a sensory test was conducted by eight panelists on the degree of mellowness and sweetness. Each of the evaluation items was evaluated on a scale of 7 on the basis of a control (without addition of sugar) on the scale shown below, and an average score was obtained. The results are shown in Table-1.

* For glucose and galactose, the concentration added is 1.
In the case of (W / V)%, maltose, and maltotriose, the added concentration is 2 (W / V)%. [Effect of the Invention] According to the present invention, only a significant amount of saccharides having certain characteristics is present in distilled spirits. By adding the alcohol, irritation to the oral cavity and throat is alleviated, and the mellow flavor which is usually obtained by long-term storage aging can be imparted to distilled spirits in a short period of time.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Takeka Matsumoto 1060 Narita, Odawara-shi, Kanagawa Mitsubishi Kasei Kogyo Co., Ltd. Odawara Works (56) Reference JP 57-2677 (JP, A) Patent No. 174331 ( JP, C2)

Claims (2)

[Claims] 1. An alcohol stimulant for distilled liquor, which comprises galactose or maltotriose. 2. A method for alleviating an alcohol stimulus of distilled liquor, which comprises adding 0.5 to 5% of galactose or maltotriose to distilled liquor.