JPH0630758A - Matured alcoholic drink - Google Patents

Abstract

PURPOSE:To prepare a high-quality mild alcoholic drink without using maturing process by contacting water with crushed natural glass free from clay component and using the treated water as a water for the dilution of raw alcohol or raw liquor. CONSTITUTION:Natural glass free from clay component (e.g. obsidian) is crushed to a size of about 5 mm, thoroughly washed with city water at normal temperature, immersed in boiling water for 10min, thoroughly washed with water, dried in air and put into a stainless steel vessel. A magnetized water prepared by passing water through a pipe containing an apparatus generating a magnetic field of 5,000 gauss is added to the stainless steel vessel and made to contact with the crushed glass for 30min. The treated water is used as a water for the dilution of raw alcohol or raw liquor to obtain the objective matured alcoholic drink such as SHOCHU (low-class distilled spirits), spirits, liqueur and Japanese rice wine having mild mellow taste and high quality in a short time at a low cost without using maturing process.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to aged alcoholic beverages.

[0002]

2. Description of the Related Art Among alcoholic beverages classified by the Liquor Tax Law, shochu, spirits, liqueurs, synthetic sake and miscellaneous liquor are raw alcohols obtained by alcoholic fermentation as a sugar raw material such as waste molasses, followed by continuous distillation and purification. Is diluted with water, and in order to obtain a desired alcoholic beverage, an auxiliary material and various additives are added, if necessary, for production.
Also, sake is a raw sake, for example, an alcohol concentration of 20% by volume.
It may be produced by watering the original sake before and after.

Such alcoholic beverages are usually prepared by diluting the raw material alcohol or raw liquor, or by dissolving an appropriate amount of a water-soluble additive in an aqueous solution of the raw material alcohol. It is known that the taste gradually becomes mellow as it ages. This change of aging is not necessarily a chemical change of the components, but may be a change of taste although the chemical change is not detected.

Conventionally, as a method for producing an aged or modified alcoholic beverage by physicochemically treating an alcoholic beverage, for example, (1) a method of modifying alcoholic beverages by bringing them into contact with ceramics JP-A-48-26988, JP-A-63-1227.
No. 3) (2) A method in which alcohol is aged by injecting alcohol from a nozzle and ultrasonic waves are generated by bubbles generated (JP-A-48-
No. 77096) (3) A method of reforming and aging alcoholic beverages by filtering and collecting them with natural or synthetic zeolite (JP-A-49-125592).
(4) A method for producing a mature alcoholic beverage by subjecting an alcoholic beverage to ultrasonic treatment (JP-A-54-11)
No. 9098) (5) After immersing the charged water in the pearlite lumps at room temperature for about 1 day,
A method for producing an alcoholic beverage by filtering the iron concentration in the immersion water to 0.01 to 0.02 ppm and using this as water for preparation (JP-A-58-116672) (6) Under static induction of alcoholic beverages or A method of aging alcohol by placing it under magnetic induction to accelerate the hydration of alcohol (Japanese Patent Application Laid-Open No. 61-4
No. 0782) (7) A method of producing an aged or modified alcoholic beverage using magnetic lines of force (JP-A-62-96080, JP-A-1-148175) and the like.

[0005]

However, the method according to the prior art (5) is such that the preparation water used for the production of sake is immersed in the pearlite agglomerates at room temperature for about 1 day to prepare the preparation water and the pearlite agglomerates. The chemical composition of the feed water is changed by a chemical reaction with the chemical composition of the particles, and for example, harmful substances such as ammoniacal nitrogen, nitrite nitrogen, chlorine, cyanide and cadmium, and odor are reduced, and the pH is adjusted to 7.2. It is treated for the purpose of neutralizing to a certain degree, and since the obtained water is used as the water for preparing alcoholic beverages, the raw alcohol or the raw liquor is diluted with water, or the raw alcohol diluted with water is used. It is not produced for the purpose of producing an alcoholic beverage that has been aged in a short period by mixing and dissolving auxiliary materials and / or additives.

[0006]

Means for Solving the Problems The present inventor has devised an alcoholic beverage that is aged in a short period by diluting a raw material alcohol or a raw liquor, or mixing and dissolving a raw material alcohol diluted with water and auxiliary materials and / or additives. As a result of continuing diligent research on a method for inexpensively producing, the raw alcohol or the raw liquor was diluted with the treated water that was brought into contact with the crushed product of natural glass that did not substantially contain the clay content. It was confirmed that the taste became distinctly mellow in about 30 minutes. The present invention has been completed based on this fact.

That is, according to the present invention, the aged alcoholic beverage is characterized in that the treated water brought into contact with a crushed product of natural glass which does not substantially contain clay is used as the starting alcohol or water for diluting raw sake. Is provided. Further, the present invention is characterized in that the treated water obtained by contacting the raw water that has been previously irradiated with magnetic field lines with a crushed product of natural glass that does not substantially contain clay is used as water for diluting the raw alcohol or the raw liquor. And an aged alcoholic beverage.

Furthermore, the present invention is a raw material alcohol and an auxiliary raw material, which are obtained by contacting raw water, which may have been previously irradiated with magnetic field lines, with a crushed product of natural glass which does not substantially contain clay, and diluted with treated water. And / or an alcoholic beverage characterized by using the treated water as the water for dissolving the auxiliary material and / or the additive in the step of mixing the additive.

The natural glass used in the present invention is one in which magma in the ground spouts near the surface of the earth and is solidified in the glass state without being crystallized by being rapidly cooled. Classified into rock, pearlite, pine rock and others.
It is also generally known as obsidian, barley rock, sun rock, and Nikko rock. However, in the present invention, even if the natural glass contains a small amount of clay, it has a taste that can be recognized by a sensory test, so it is necessary to select one that does not adversely affect the taste. Therefore, the natural glass may be washed and removed so as not to substantially contain clay, and may be filtered if necessary. In particular, it is preferable to use obsidian which makes it easy to select a portion that does not contain clay.

Obsidian is found in Japan such as Wada Pass in Nagano Prefecture and Okushiri Island in Hokkaido. It is good to select a lump that does not have the whitish powder produced and grind it. Nevertheless, in order to remove the clay content adhering to the surface,
It is better to wash with water before crushing. In addition, since a small amount of clay that has entered the cracked portion inside the rock appears on the surface after crushing, it is preferable to repeat hot water treatment after crushing and washing with water at room temperature. It is also possible to repeatedly wash with a weak alkali and a weak acid and then wash with water. In the case where the turbidity of the water being washed is slightly visible, the taste is sensitively sensed. Therefore, it is preferable to perform the rinsing until the turbidity is not visually sensed.

No elution of the components is observed from the above-mentioned pulverized product, so once it has been thoroughly washed, it can be used almost infinitely and repeatedly. Therefore, a thorough cleaning should be performed first. The size of the crushed natural glass is not particularly limited, but a size of about 2 to 7 mm is usually easy to use. Further, a lump of about 30 to 50 mm may be roughly surface-polished.

It is sufficient that the crushed natural glass is brought into contact with water at room temperature for about 20 minutes or more. Even if the treatment time is shortened by raising the water temperature, raising the temperature is economically disadvantageous, and it is not preferable to produce an alcoholic beverage at a high temperature. Generally, the temperature is around room temperature, and cooled water may be used depending on the case. Substantially no components are eluted from the thoroughly washed natural glass pulverized product into water. Therefore, the pulverized product can be used almost infinitely and repeatedly. However, if it is used for a long period of time, dirt from the raw water may be deposited on the pulverized product, and in that case, it may be washed using, for example, nonionic activity. Also. Sometimes it is good to sterilize and also expose it to sunlight. Usually, the crushed product of the natural glass is put in a tank, and the water overflowing from the bottom is passed through a filter or the like to be used as dilution water. The pulverized product may be packed in a column and passed through the column.

In the present invention, the water to be brought into contact with the crushed natural glass is not particularly limited, and may be ordinary ground water, river water or tap water that is commonly used in the brewing industry. When removing harmful components or components unfavorable for brewing, the water quality may vary, and the effect of the treated water in the present invention may vary.

If there is a possibility of the above, it is preferable to irradiate the raw water with magnetic lines of force in advance by utilizing the dipole characteristic of water molecules. By once irradiating the magnetic field lines in this way, the initial conditions of the raw water before contacting the crushed natural glass can be adjusted, and the irradiation treatment eliminates the difference in water source and the difference in the intake season. After that, the water treated with natural glass can always produce a stable alcoholic beverage.

The intensity of the magnetic force lines and the irradiation time are not particularly limited, but for example, a magnetic force line generator may be incorporated in the water passage pipe and raw water may be passed therethrough. Examples of alcoholic beverages defined in the present invention include shochu, spirits, liqueurs, sake, synthetic sake and miscellaneous alcohols among alcoholic beverages classified under the Liquor Tax Law.

Of the above alcoholic beverages, shochu and spirits are basically basically a raw material alcoholic aqueous solution or a raw liquor diluted with water, and sake is basically a raw liquor diluted with water. A liqueur,
Synthetic sake and miscellaneous sake are prepared by mixing raw alcohol aqueous solution or raw sake with auxiliary raw materials and / or additives.

The above-mentioned raw material alcohol means 95% ethanol obtained by continuously fermenting and distilling a sugar such as molasses as a raw material, followed by ethanol fermentation. Further, the raw material alcohol aqueous solution refers to a raw material alcohol diluted with water, and a 46% raw material alcohol aqueous solution is usually mentioned.
In the present invention, the raw material alcohol is diluted with the treated water.

The aged alcoholic beverage of the present invention is produced, for example, as follows. Shochu is usually produced by diluting an aqueous alcohol solution as a raw material or an undiluted solution of shochu as an auxiliary material with water to an appropriate alcohol content. When the raw material aqueous alcohol solution is used, it is classified as Shochu shochu, and when the undiluted solution of shochu manufactured from sweet potato, wheat, rice, buckwheat, potato, brown sugar, etc. is used, it is classified as Otsuka shochu. In the present invention, it may be diluted with the treated water.

Spirits refer to distilled spirits excluding whiskey, brandy and shochu under the Liquor Tax Law, including rum, gin,
So-called white liquor such as vodka. Normal,
It is produced by diluting raw liquor such as rum raw liquor, raw gin, and raw vodka, which are auxiliary raw materials, with a raw alcohol aqueous solution, and then diluting with water so as to have an appropriate alcohol content. In the present invention, not only the raw material alcohol is diluted to the raw material alcohol aqueous solution, but also the solution obtained by diluting the auxiliary raw material with the raw material alcohol aqueous solution may be diluted with the treated water.

Although various kinds of sake are defined in the sake tax law, the sake in the present invention is sake prepared by diluting original sake with water. In the present invention, it may be diluted with the treated water. The liquor is defined in the Liquor Tax Law as liquor made from liquor, sugars and other products as raw material and having an extract content of 2 times or more. Usually, extracts obtained by extracting plants with raw alcohol, auxiliary materials such as fruit juice, seasonings (lactic acid, citric acid, succinic acid, acid acids such as malic acid, sodium glutamate, sodium adenylate, sodium inosinate, salt, etc. Manufactured by diluting with water to a suitable alcohol content by adding additives such as (seasoning), sugars (sweeteners such as starch syrup, sugar, glucose), flavors and pigments to the raw alcohol aqueous solution. It is what is done.

In the above production, not only dilution of the raw material alcohol to the raw material alcohol aqueous solution, but addition, dilution of the prepared solution and dilution of the additive may be performed with the treated water. If the additive is a carbohydrate, then the total weight is 2
It is preferable to dissolve the treated water in an amount of double weight or more, preferably 4 times or more. When the additive is a seasoning,
It is preferable to dissolve the treated water in an amount of 15 times by weight or more, preferably 30 times by weight or more of the total weight.

Synthetic sake is usually prepared by adding a raw material alcohol aqueous solution, an additive such as an acidulant, a seasoning and a sweetener to a flavor liquid as an auxiliary material and diluting it with water to an alcohol content of about 15 to 16%. It is manufactured by In the above production, not only the raw material alcohol is diluted to the raw material alcohol aqueous solution, but also the flavor liquid and the additive are diluted with the treated water. When the additive is a sugar, it should be dissolved in the treated water in an amount of 2 times by weight or more, preferably 4 times by weight or more of the total weight of the additive. Also. When the additive is a seasoning, it should be dissolved in the treated water in an amount of 15 times by weight or more, preferably 30 times by weight or more, of the total weight thereof.

[0023] Miscellaneous liquor is a liquor that is not classified under any of the liquor tax law, and its preparation method cannot be unconditionally limited, but the point is that when diluting with water, the treated water is used as dilution water. It may be prepared by In the conventional method of adding the auxiliary raw material and / or the additive to the raw material aqueous alcohol solution, it seems to be dissolved, but the taste after finishing the product has a strong alcohol odor and has a long aging period. .

On the other hand, when treated with the treated water defined in the present invention, the taste of the product after dilution with water significantly reduces the alcohol odor, and the product produced by the usual method not according to the present invention has a long taste. A highly mellow, more mellow alcoholic beverage that cannot be reached even after aging for a period is obtained. Even if a seasoning or sugar is used as an additive, it may be diluted with treated water as shown above, but after preparation, the taste becomes mellow in about 30 minutes, and even if a relatively small amount of sugar is added, the desired sweetness is obtained. Can be issued.

[0025]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[0026]

[Example 1] Production of shochu 10 kg of obsidian from Wada Toge crushed to a size of about 5 mm
Was washed with tap water at room temperature 20 times in the same manner as for polishing rice, and this was treated in boiling water for 10 minutes. This was further washed with water 20 times and air dried. 5 kg of this pulverized product was put into two 50 L stainless steel containers and named as container A and container B. Then, a 50 L stainless steel container C containing no crushed obsidian was separately prepared.

Magnetizing water was prepared by passing water through a stainless pipe having an inner diameter of 10 mm and a length of 50 cm to generate a magnetic field line of 5000 gauss at a flow rate of 1 L / min. The raw water is the water from the town of Ohito-cho, Takata-gun, Shizuoka Prefecture, which has been treated with activated carbon. 50 L of the magnetized water was placed in the container A and stirred for 3 minutes. In the containers B and C, the magnetic field line generator was turned off, and 50 L of non-magnetized water that had just passed through the same raw water was added and similarly stirred for 3 minutes. The room temperature and the water temperature were 20 ° C and 15 ° C, respectively.

The contact time with obsidian is 5 minutes each,
When 10 minutes, 30 minutes, 60 minutes, and 120 minutes had elapsed, treated water was collected from the container A and the container B, respectively. As a comparative example, it was similarly sampled from the container C. 9 of these collected water
300 ml of shochu shochu with an alcohol concentration of 20% by volume was prepared by using 6% by volume of raw material alcohol as dilution water. Thirty minutes later, the mildness of the taste of these was judged by a normal sensory test method. The results are shown in Table 1. [Judgment] X: Alcohol smell, ◯: A little mellow,
◎; fairly mellow

[0029]

[Table 1] From the above results, there are shochu using the treated water obtained by contacting the crushed obsidian for 30 minutes or more as dilution water, and shochu obtained by the usual manufacturing method using water that does not contact the crushed obsidian. There was a clear difference in quality between them.

[0030]

Example 2 Production of miscellaneous sake Water treated in the same manner as in Example 1 was prepared in a container A, a container B and a container C, respectively. However, the contact time with obsidian is 30
Unified into minutes. Separately, a lemon juice 5 times concentrate 6m
1 and citric acid 1 mg each in treated water in container A 30 ml
Was diluted with and the mixed solution of these was used as an addition adjusting solution.

Next, the treatment time prepared for each of the containers A, B and C was fixed in water for 30 minutes so that the concentration after dilution was 7% by volume.
A little less than 300 ml of a strong alcohol aqueous solution was prepared. The above addition adjustment liquid was added to these, and fine adjustment was performed so that the alcohol concentration finally became 7% by volume to produce miscellaneous sake. Thirty
After a minute, the mildness of the taste of these was judged by a normal sensory test method. The results are shown in Table 2. [Judgment] X: Alcohol smell, ◯: A little mellow,
◎; fairly mellow

[0032]

[Table 2] From the above results, a difference in quality was clearly observed between the water contacted with the crushed obsidian material and the non-contact water produced as dilution water.

[0033]

Example 3 Production of Synthetic Sake Normal synthetic sake is prepared by synthesizing 2500 parts of syrup (1) containing 45% by volume of saccharides containing glucose as the main component, 20 parts of amino acids, succinic acid and organic acids consisting of citric acid. Seasoning liquid (2) diluted with 5,000 parts of water, raw alcohol aqueous solution (46% by volume) to sake brewed from rice.
The flavor liquid (3) having an alcohol concentration of 27% by volume added with is dissolved in a raw alcohol aqueous solution (46% by volume) (4),
Diluted water is added to this to prepare a raw sake (5) having an alcohol concentration of 20% by volume. This is diluted with water to produce a synthetic sake having a predetermined alcohol concentration of 15% by volume.

In this example, synthetic sake was produced by using the water in each container obtained in Example 1 as follows. The contact time with obsidian was unified to 30 minutes. The syrup (1) was diluted with 10 times water in terms of pure sugar content. These dilution waters were collected from Container A, Container B and Container C, respectively. Water for diluting 25 parts of organic acids, water for diluting a raw material alcohol having an alcohol concentration of 96% by volume to a raw material alcohol aqueous solution (46% by volume) (4) and a predetermined alcohol concentration 1
All the water for diluting to 5% by volume was treated water in the container A. Thirty minutes later, the mildness of the taste of these was judged by a normal sensory test method. The results are shown in Table 3. [Judgment] X: Alcohol smell, ◯: A little mellow,
◎; fairly mellow

[0035]

[Table 3] From the above results, a difference in quality was clearly observed between the synthetic sake produced by using the water that contacted the crushed obsidian and the water that did not contact as the dilution water.

[0036]

Example 4 Production of Sake Water treated in the same manner as in Example 1 was prepared in a container A, a container B and a container C, respectively. However, the contact time with obsidian is 30
Unified into minutes. Next, sake liquor (alcohol concentration 20.
(5% by volume) 1 L of each was diluted with water collected from each of the containers A, B and C described above to prepare sake having an alcohol concentration of 15% by volume.

The above-mentioned original sake is a liquor added with ordinary alcohol (sake degree ± 0, acidity 1.
6, amino acid degree 1.5, alcohol concentration 20.5 degrees). After 30 minutes, the mellowness of each sake obtained above was judged by a normal sensory test method. The results are shown in Table 4. [Judgment] X: The taste is unbalanced, ◯: A little mellow,
◎; fairly mellow

[0038]

[Table 4] As described above, the sake diluted with the treated water collected from the containers A and B has a smoother mouth than that of the sake diluted with the water collected from the container C, and has a sharp after-killing product. I got the result of the sensory test.

[0039]

INDUSTRIAL APPLICABILITY As described above, in the present invention, the aging period is shortened and the quality is improved, so that not only the production cost is reduced but also after the adjustment, the aging period is not particularly provided and immediately after the preparation. It can be shipped after being bottled in a bottle, and the alcoholic beverage can be provided to the market in a matured state.

When an alcoholic beverage prepared by a usual method is brought into contact with the crushed product of the natural glass, its taste does not become mellow, but on the contrary, an alcohol odor is produced and the taste is rough, which is contrary to aging. The result is direction. Further, since no chemical component is substantially eluted from the natural glass, the change in taste of the alcoholic beverage according to the present invention is not based on at least the chemical component change. The change in taste of the alcoholic beverage of the present invention can be clearly determined by a sensory test, but the current technology has not reached the level of human sensory test with any measuring device.

The present invention allows the aging process to be simplified and eliminates the need for multiple aging tanks. At the same time, alcoholic beverages that were matured to a level that could not be reached by conventional tank maturation can be obtained.

Claims (8)

[Claims] 1. An aged alcoholic beverage, characterized in that treated water which is brought into contact with a pulverized product of natural glass which does not substantially contain clay is used as water for diluting raw material alcohol or sake. 2. The alcoholic beverage according to claim 1, wherein the natural glass is obsidian or pearlite. 3. The alcoholic beverage according to claim 1 or 2, wherein the water to be contacted with the crushed product of natural glass which does not substantially contain a clay component is water which has been previously irradiated with magnetic lines of force. 4. The alcoholic beverage according to claim 1, which is selected from the group consisting of shochu, spirits, liqueurs, sake, synthetic sake and hybrids classified by the Liquor Tax Law. 5. In the step of mixing the raw material alcohol diluted with the treated water and the auxiliary raw material and / or the additive which are brought into contact with the ground glass of the natural glass which does not substantially contain the clay component, the auxiliary raw material and / or the additive. 4. The alcoholic beverage according to claim 1, wherein the treated water is used as a water for dissolving an additive. 6. The alcoholic beverage according to claim 5, wherein when the additive is a saccharide, an aqueous solution prepared by dissolving the treated water in an amount not less than twice the total weight of the additive is used. 7. The alcoholic beverage according to claim 5, wherein when the additive is a seasoning, an aqueous solution dissolved in the treated water in an amount of 15 times or more the total weight of the additive is used. . 8. A liqueur classified under the Liquor Tax Law,
The alcoholic beverage according to claim 5, which is selected from the group consisting of synthetic sake and hybrids.