JP2003274922A - Method for producing shochu - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing shochu (Japanese distilled spirit), having a good and new quality and generating less viscosity even by liquefying buckwheat seeds. <P>SOLUTION: This method for producing the shochu by using buckwheat seeds at least as a part of raw materials is characterized by effecting a protease in a process of liquefying and/or saccharifying the buckwheat seeds. Since the viscosity of unrefined shochu of the buckwheat seeds becomes low, it is easy for handling, and it is possible to obtain a high alcohol yield, and the shochu having suitable raw material characteristics, a good taste balance and a good flavor. <P>COPYRIGHT: (C)2003,JPO

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing shochu with good flavor and high alcohol yield using buckwheat seeds as a main raw material. [0002] Buckwheat seeds are cereals familiar to Japanese people as food materials such as noodles and confectionery, and contain abundant high-quality proteins with good starch quality and amino acid balance, It has been popular as a health food because it contains moderate amounts of minerals. However, there are a wide variety of alcoholic beverages that can be obtained by saccharifying and fermenting starch from rice, wheat, and many other grains, but there are only a few alcoholic beverages that use buckwheat seeds as raw materials. In Japan, only buckwheat shochu and soba sake produced on a trial basis are recognized. Even soba shochu, it has only been around 30 years since its production started in Miyazaki Prefecture in the late 1940s, and it is actually produced in some other areas such as Shinshu. Therefore, now that consumer preferences are diversifying, buckwheat seeds are used as raw materials.
New alcoholic beverages such as unprecedented sake-quality soba shochu are in demand. However, when buckwheat seeds are used as a raw material for producing alcoholic beverages, it is known that stickiness caused by water absorption and gelatinization becomes a problem. In other words, the protein contained in buckwheat flour is composed mainly of soluble proteins globulin and albumin. When buckwheat flour is added to water and kneaded, the protein in the part that has come into contact with water dissolves and exhibits a very high viscosity [ Soba / Udon Technical Textbook (Volume 1), Soba Basic Technology, Sections 46-47, Publisher Shibata Shoten Co., Ltd., published on January 20, 1984.] Therefore, the following method is known as a method for absorbing and gelatinizing buckwheat seeds used as a raw material for producing alcoholic beverages. About 30-40% of buckwheat seeds are soaked and absorbed for more than 1 hour, then steamed for about 50 minutes, and immersed in water for 30 minutes, drained for about 2 hours, and about 40 minutes It is a steaming method. However, if these limited water-absorbing operations are mistaken, the buckwheat seeds will become sticky, and the subsequent raw material processing operations such as transportation of raw materials will become extremely difficult. Careful attention is required such as prevention of water absorption spots and strict adherence to water immersion time. Furthermore, when liquefying in a method for producing alcoholic beverages, it is usual to react enzymes such as α-amylase for a long time in high-temperature hot water, so that stickiness occurs in the process and stirring is difficult. The problem of becoming. In order to solve the above problems, for example,
Japanese Patent Application Laid-Open No. 2000-189084 discloses a method for producing a liquor using the buckwheat seeds by performing roasting treatment on the buckwheat seeds to reduce the stickiness upon water absorption. Also,
Japanese Patent Application Laid-Open No. 2001-95511 discloses a method for drying liquor seeds, followed by steam contact treatment, and producing liquor using the buckwheat seeds. However, in these methods, although the buckwheat seeds after the treatment can be soaked, the stickiness can be reduced, but the heat treatment such as roasting is performed as a pretreatment, and the heat treatment is performed again before the preparation. Was necessary. Moreover, since the bad influence on the flavor by these repeated heat processing is also considered, development of the manufacturing method of the shochu which made use of the favorable flavor peculiar to a buckwheat raw material with few heating odors was calculated | required. [0005] In view of the above prior art, the object of the present invention is to produce a shochu liquor that is less viscous even when buckwheat seeds are liquefied and has a good and new liquor quality. It is to provide a manufacturing method. SUMMARY OF THE INVENTION Briefly, the present invention relates to a method for producing shochu using buckwheat seeds as at least a part of the raw material, wherein the buckwheat seeds are liquefied and / or saccharified. The present invention relates to a method for producing shochu characterized by allowing protease to act in the process. [0007] The inventors of the present invention have intensively studied to provide shochu with a new liquor quality using buckwheat seeds as a raw material. As a result, by allowing protease to act in the process of liquefaction and / or saccharification of buckwheat seeds, the increase in viscosity is suppressed, the yield of alcohol is increased, and shochu liquor having a novel liquor quality is obtained. The headline and the present invention were completed. DETAILED DESCRIPTION OF THE INVENTION The present invention will be specifically described below. First, the buckwheat seeds may be those so-called buckwheat in Japan, for example, the usual ordinary species Fagopyram esculentum (Fagopy).
rum / esculentum). Also,
For buckwheat seeds, those with buckwheat husk (gen soba), those from which buckwheat husks have been removed (buckwheat noodles), ginsoba or noodles divided into 2 to 3 (drawn buckwheat noodles), Although buckwheat powder (buckwheat flour) is available, buckwheat seeds used in the present invention are not limited to these forms. The protease referred to in the present invention refers to an enzyme that carries out an enzymatic reaction to generate various peptides by randomly hydrolyzing peptide bonds of proteins, and its origin is from microbial origin, plant origin, animal origin, etc. There are various types, but there is no particular limitation. For example, as a commercially available protease preparation, Sumiteam TP (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Nukurysin (manufactured by Hankyu Kyoei Bussan Co., Ltd.),
Orientase 22BF [manufactured by Hankyu Kyoei Bussan Co., Ltd.], orientase ONS [manufactured by Hankyu Kyoei Bussan Co., Ltd.], Neutase 0.8L [Novozymes Japan K.K.
Product], Alcalase 2.4L [manufactured by Novozymes Japan Ltd.], and the like. In the present invention, protease can be added to act in the step of liquefying and / or saccharifying buckwheat seeds. In the present invention, liquefaction refers to mixing cereals with water, sufficiently immersing and absorbing water, and then holding the gelatinized cereal starchy material with a liquefaction enzyme for a certain period of time near the gelatinization temperature. It means dissolving. The term “liquefying enzyme” as used herein means, for example, an α-amylase agent, the origin of which is not limited, and the koji itself may be substituted. When protease is allowed to act in the liquefaction step, for example, buckwheat seeds and water are mixed and heated, and when the temperature reaches 45 to 75 ° C., 0.01 to 0.2% by weight of protease may be added per raw material. preferable. Buckwheat seeds are sticky after contact with water, but it is difficult to suppress the stickiness by a method using only ordinary liquefaction enzymes. By adding a protease as described above, It is possible to suppress the increase in viscosity and facilitate stirring. The saccharification referred to in the present invention means that a saccharification enzyme is allowed to act on the liquefied liquid produced in the above-described liquefaction step to decompose starch or dextrin into monosaccharides or disaccharides. The saccharifying enzyme here is, for example, a glucoamylase preparation, and its origin is not limited, and the koji itself may be substituted. Furthermore, the protease cools the above-mentioned liquefied liquid, and when the temperature reaches 80 to 45 ° C., 0.01 to 0.2.
It may be added per weight percent per raw material. The liquid after addition of protease was further reduced in viscosity, and stirring became easier. The method for producing shochu is not particularly limited as long as it is a normal method, but in the present invention, the liquefied liquid and / or saccharified liquid obtained by the above method can be used as a raw material for secondary koji. . Usually, in the production of shochu, the primary koji can be obtained by mixing koji such as rice koji or wheat koji with water and adding it to the yeast and growing it. Next, a liquefied liquid obtained by liquefying buckwheat seeds and / or a saccharified liquid obtained by saccharifying the liquefied liquid is added to the obtained primary koji and fermented to obtain secondary koji. These liquefied liquid and / or saccharified liquid may be used as at least a part of the raw material.
Or after adding the saccharified liquid, for example, raw materials such as steamed wheat and steamed rice obtained by the usual steaming method, raw materials such as roasted wheat and roasted rice obtained by the roasting method are added and fermented Also good. The secondary koji according to the method of the present invention has low viscosity and good fluidity, and therefore, fermentation tends to proceed smoothly, so that the fermentation rate is increased and the alcohol yield is improved. Next, shochu can be obtained by distilling the obtained secondary soot. There are no particular limitations on the distillation method, for example, a continuous distillation method for obtaining a class A shochu, a single distillation method for obtaining a class B shochu, or an atmospheric distillation method for distilling koji at normal atmospheric pressure,
There is a vacuum distillation method in which soot is distilled below the atmospheric pressure with a vacuum pump. The shochu obtained by the method of the present invention has less raw odor, heated odor due to excessive heating, etc., compared to shochu obtained from protease not treated with protease, moderate incense and fragrance unique to buckwheat materials, sweet and soft It was a shochu with a taste. EXAMPLES Specific examples of the present invention will be described below, but the present invention is not limited to these examples. Example 1 A buckwheat shochu was produced using ordinary kinds of extracted buckwheat raw materials. Wheat straw was used as the primary raw material, and the above-mentioned ordinary seed-free buckwheat raw material was used as the secondary hanging raw material. The charging composition is shown in Table 1. [Table 1] The primary charge is 8.0 kg of 70% white wheat that has been soaked in water in the usual manner, drained, steamed and allowed to cool, and then inoculated with Shirasagi Kawauchi fungus (manufactured by Kawauchi Genichiro Shoten Co., Ltd.). ,
A wheat straw was produced, 9.6 L of pumped water and yeast were added to the wheat straw, and fermented at 25 ° C. for 7 days to obtain a primary straw. Next, a liquefaction treatment of the hanging charge for secondary charging was performed. The composition of the liquefaction charge is as shown in Table 2. First, the temperature of the pumped water is maintained at 58 ° C., and the activator (calcium sulfate, sodium chloride), a small amount of extracted buckwheat (ordinary species, water content 13.0). %) And mix well, then α-
Takara Team A (manufactured by Nagase ChemteX Corporation) and XP-404 (manufactured by Nagase ChemteX Corporation) as amylase enzyme preparations, and Sumiteam T as protease preparations
P [manufactured by Shin Nippon Chemical Industry Co., Ltd.] was added, and the remaining noodles were added at the end. After the entire amount was added, warm water containing the enzyme preparation was sufficiently absorbed by holding at 58 ° C. for 90 minutes, and then the temperature was raised at a rate of 1 ° C./3 minutes to reach 70 ° C. and then held for 30 minutes. Further, the temperature was raised at a rate of 1 ° C./3 minutes, reached 95 ° C., held for 30 minutes, and then cooled to produce a liquefied liquid, which was used as a hanging raw material (Invention 1). Invention 2
Is Takarateam MT as a saccharifying enzyme at 60 ° C. during cooling from 95 ° C. after liquefaction similar to the present invention 1.
Saccharification is carried out by causing [Nagase ChemteX Co., Ltd.] to act, and at the same time, Sumiteam TP is added and acted, and the resulting saccharified solution is used as a starting material. The amount of Sumiteam TP added was ½ each for liquefaction and saccharification. Comparative Example 1 is Sumiteam TP during liquefaction and saccharification.
A liquefied liquid produced in the same liquefaction process as in the present invention 1 is used as a starting material without using (protease preparation). Control 1 was prepared by immersing the same buckwheat noodles (ordinary seeds, water content 13.0%) as described above in water for 45 minutes, draining for 60 minutes, and then steaming for 60 minutes without using an enzyme such as protease. It is a hanging raw material. [Table 2] The raw materials obtained by the above-mentioned method were added to the primary koji, followed by secondary charging, and fermented at 25 ° C. for 14 days to obtain an aged koji before distillation. Table 3 shows the analytical values of the ripened pods. [Table 3] The resulting aged koji was distilled under reduced pressure (60 torr).
r, middle-distilled cut alcohol content 20 v / v%), and the resulting distillate was cooled and filtered to produce a soba shochu. Table 4 shows the fermentation results and distillation results of the soba shochu obtained. [Table 4] Each shochu obtained was subjected to a sensory test after adjusting the alcohol content to 25 v / v%, and the results are shown in Table 5. The sensory test is a four-point method (1: Excellent, 2:
Good, 3: acceptable, 4: impossible), and expressed as an average of 18 panelists. [Table 5] From Table 4, it can be seen that the present invention 1 and the present invention 2 in which the protease is allowed to act in the step of liquefying and / or saccharifying the buckwheat seeds of the present invention are more alcoholic than the comparative example 1 in which the protease is not acted. The minutes were high and the fermentation rate was also high. Moreover, from the result of the sensory test in Table 5, the present invention 1 and the present invention 2 are more incense, taste, than comparative example 1 and control 1.
The score was high in all aspects, a moderate buckwheat odor peculiar to the raw material was felt, it was smooth and round, and it was a well-balanced and well-flavored shochu. Example 2 A wheat bran similar to that used in Example 1 was used as a primary raw material, and shochu using a normal seed-free buckwheat raw material and a 70% polished rice raw material as a secondary hanging raw material was produced. The charging composition is shown in Table 6. [Table 6] Regarding the buckwheat raw material for secondary charging, the present invention 3
In the same manner as in Example 1, a liquefied product obtained by liquefaction using Sumiteam TP was used, and for Control 2, steamed buckwheat treated by the steaming method was used instead of liquefaction. The rice raw material was steamed after soaking and used for secondary charging. After secondary charging, fermented at 25 ° C. for 14 days in the same manner as in Example 1 to obtain matured koji, and further distilled under reduced pressure, and then cooled and filtered to obtain shochu. About each obtained shochu, the sensory test was done like Example 1, and the result is shown in Table 7. [Table 7] Table 7 shows that the present invention 3 in which protease is allowed to act in the process of liquefying buckwheat has a considerably higher score than control 2, and has a soft, fruity aroma and a good balance of taste. Met. According to the present invention, in shochu using buckwheat seeds as at least a part of the raw material, the buckwheat seeds are low in viscosity and easy to handle, and have a high alcohol yield and a moderate raw material. A shochu with properties and good flavor balance and good flavor can be obtained.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Shoji Tarumi             Shijogyo-ku, Kyoto, Kyoto             60 Nishimachi Sake Brewery Co., Ltd. Head Office (72) Inventor Kojiro Takahashi             Shijogyo-ku, Kyoto, Kyoto             60 Nishimachi Sake Brewery Co., Ltd. Head Office F-term (reference) 4B015 NG02 NG14 NP01

Claims (1)

What is claimed is: 1. A method for producing shochu using buckwheat seeds as at least a part of a raw material, wherein the buckwheat seeds are liquefied and / or
Alternatively, a method for producing shochu, wherein protease is allowed to act in the saccharification step.