Distilled liquors and spirits having the fresh and natural fragrance of shiso and processes for producing the same

Patent metadata

Field	Value
Publication number	US-9447370-B2
Application number	US-201213474517-A
Country	US
Kind code	B2
Filing date	May 17, 2012
Priority date	Jun 14, 2007
Publication date	Sep 20, 2016
Grant date	Sep 20, 2016

Abstract

Provided are liquors or spirits that compensate for the oily and grass-like smell of perillaldehyde, the primary aroma component of Perilla frutescens var. crispa (shiso), to ensure that the fresh and natural fragrance of shiso is developed in a balanced way. In the process of making distilled liquors or spirits, the temperature of the distillation feed charged into a distillation vessel is managed appropriately, whereby the aroma components of shiso used as part of the feed can be recovered in a balanced way to produce distilled liquors or spirits having the fresh and natural fragrance of shiso. According to the distillation method of the present invention, no extra equipment investment is required and distilled liquors or spirits of good quality can be obtained with a minimum production cost.

First claim

The invention claimed is:

1. A process for producing a distilled liquor or spirit comprising the steps of:
charging a distillation vessel of a pot still with an alcohol-containing distillation feed and Perilla frutescens var. crispa ; and
distilling the distillation feed at a reduced pressure between 150 mmHg (ca. 20 kPa) and 350 mmHg (ca. 46.7 kPa) to obtain the distilled liquor or spirit,
wherein the temperature of the distillation feed at the time when the first fraction distills out is between 50° C. and 78° C.;
wherein the temperature of the distillation feed at the end of distillation is between 55° C. and 90° C.; and

wherein the Perilla frutescens var. crispa is one or more members selected from among:
(1) leaves or stem of fresh Perilla frutescens var. crispa:
(2) a dried, sheared, ground or enzymatically treated product of leaves or stem of fresh Perilla frutescens var. crispa and
(3) a liquid extract obtained by extracting (1) or (2) with water or an aqueous solution.

2. The process according to claim 1 , wherein the Perilla frutescens var. crispa is leaves and/or stem of fresh Perilla frutescens var. crispa , and the following aroma components (A) and (B):
(A) perillaldehyde; and
(B) one or more aroma components selected from the group consisting of limonene, cineol, linalool, benzaldehyde, α-pinene, and β-pinene;

are extracted in the distillation step, and wherein the total sum of the weights of components in group (B) is at least 4.0 mg in terms of pure alcohol per liter of the distilled liquor or spirit.

3. The process according to claim 1 , wherein the distilled liquor or spirit is Shochu.

Assignees

• Kashima Takanori
• Suntory Holdings Ltd

Inventors

• Kashima Takanori

Classifications

• C12G3/06 Primary

  with flavouring ingredients · CPC title

• C12H6/02 Primary

  by distillation · CPC title

• C12G3/04

  by mixing, e.g. for preparation of liqueurs · CPC title

• C12G3/12 Primary

  Chemistry & Metallurgy · mapped topic