JP2005087148A - Buckwheat shochu and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a buckwheat Shochu (Japanese distilled spirits) having good taste and flavor originating from buckwheat seed and meeting diversified tastes of consumers and provide a method for producing the buckwheat Shochu. <P>SOLUTION: The buckwheat Shochu is produced by using buckwheat seed and buckwheat malt as exclusive raw materials. Hulled buckwheat is used as a raw material for buckwheat malt in the production of the buckwheat Shochu produced by the saccharification and brewing of the raw materials. The buckwheat to be used as the raw material for the buckwheat malt is unhulled buckwheat obtained by processing buckwheat seed, polished buckwheat grain obtained by processing the unhulled buckwheat, hulled buckwheat, divided buckwheat grain, buckwheat flour, etc. The buckwheat Shochu is produced by using 100% buckwheat as the raw material and has high quality with mild and refreshing feeling free from grassy smell, bitter taste and harsh taste characteristic of conventional buckwheat Shochu. A buckwheat Shochu having desired quality can be produced by using a buckwheat malt produced by using the hulled buckwheat as a raw material. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a buckwheat shochu having a good flavor derived from buckwheat seeds and a method for producing the same.

  Buckwheat seeds are cereals that have been familiar to Japanese people for a long time as food materials such as noodles and confectionery, and are rich in high-quality proteins with good starch quality and amino acid balance, and also contain moderate amounts of minerals. It has been popular as a health food. 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, at the present time when consumer preferences are diversifying, new liquors such as unprecedented liquor-like buckwheat shochu using buckwheat seeds as a raw material are required.

  However, it is known that stickiness caused by water absorption and gelatinization becomes a problem when buckwheat seeds are used as a raw material for alcoholic beverages. 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, Pages 46-47, Publisher Shibata Shoten, published on January 20, 1984.] Therefore, as a method of water absorption and gelatinization to buckwheat seeds used as a raw material for producing alcoholic beverages, steaming is performed after a limited water absorption operation. If the limited water absorption operation is mistaken, the buckwheat seeds will become sticky, and the subsequent raw material processing operations such as transportation of raw materials will be extremely difficult. Careful attention is required such as prevention 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-mentioned problems, for example, in Japanese Patent Application Laid-Open No. 2000-189084, the buckwheat seeds are roasted to reduce the stickiness upon water absorption, and alcoholic beverages are produced using the buckwheat seeds. A method is disclosed. Japanese Patent Application Laid-Open No. 2001-95511 discloses a method for drying liquor seeds, performing a steam contact treatment, and producing liquor using the buckwheat seeds. However, in these methods, although the buckwheat seeds after treatment can be reduced in stickiness, heat treatment such as roasting is performed as pretreatment, and further heat treatment is performed before 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 derived from the raw material with few heating odors was calculated | required.

  On the other hand, most of the soba shochu available on the market use wheat or rice as the raw material for straw or use rice or wheat as the raw material for hanging. The reason for using wheat and rice as a raw material for buckwheat is that buckwheat seeds are not used as a raw material for straw because the seed coat is hard, and the growth of koji mold is poor and it is difficult to uniformly treat the raw material. . The reason why rice and wheat are used in combination is that the buckwheat seeds alone have a low starch value, so that rice or wheat is added to improve the yield. Buckwheat seeds contain a large amount of water-soluble protein, and tend to be hardened in the soaking and steaming processes, and it is difficult to uniformly treat the raw materials. Therefore, rice and wheat are mixed with the hanging raw materials to stabilize the raw material processing. Buckwheat seeds are rich in proteins, especially water-soluble proteins, compared to other cereals, so increasing the ratio of buckwheat seeds to the raw material produces a blue smell, bitterness, and pungent taste. By using rice or wheat as the raw material for rice bran or hanging, the blue odor is alleviated. However, in these methods, the characteristics of buckwheat as a raw material do not come out so much. Compared to the soba shochu so far, development of soba shochu having the characteristics of soba as a raw material has been desired.

JP 2000-189084 A JP 2001-95511 A Soba / Udon Technical Textbook (Volume 1), Soba Basic Technology, Pages 46-47, Publisher Shibata Shoten Co., Ltd., published on January 20, 1984

  In view of the above prior art, an object of the present invention is to provide a buckwheat shochu having a good flavor derived from buckwheat seeds corresponding to diversifying tastes and a method for producing the same.

  If the present invention is outlined, the first invention of the present invention relates to buckwheat shochu using only buckwheat seeds and buckwheat koji as raw materials. In addition, the second invention of the present invention relates to the method for producing buckwheat shochu according to the first invention, which uses buckwheat noodles made from extracted buckwheat in the method for producing buckwheat shochu of the first invention.

  The inventors of the present invention have intensively studied to provide buckwheat shochu having buckwheat quality using buckwheat seeds as a raw material. As a result, it has been found that by using buckwheat noodles made from raw buckwheat noodles, buckwheat shochu having a good flavor derived from buckwheat seeds can be obtained. That is, soba shochu using buckwheat seeds and buckwheat koji, which has the characteristics of soba noodles as a raw material, and can produce a clean liquor-free soba shochu with no blue odor. I let you.

  The buckwheat shochu of the present invention is made from 100% buckwheat, has the taste of buckwheat, has a breadth and body feeling, has the blue smell, bitterness, and no taste of traditional buckwheat shochu, and has a round mouthfeel. It is a clean, high quality soba shochu. Furthermore, in the method for producing buckwheat shochu obtained by saccharification and brewing of raw materials, the use of buckwheat koji made from extracted soba noodles makes it possible to obtain the desired sake quality soba shochu.

The present invention will be specifically described below.
First, the buckwheat seeds may be those so-called buckwheat in Japan, and examples thereof include ordinary ordinary seeds such as Fagopyrum esculentum. In addition, buckwheat seeds include buckwheat husks (gen soba), buckwheat husks removed (buckwheat noodles), ginsoba or boiled noodles (split buckwheat), Alternatively, there are powdered buckwheat noodles (buckwheat flour) and the like, but buckwheat seeds as a hanging material used in the present invention are not limited to these forms. In order to make a refreshing sake-quality soba shochu, it is preferable to use not only the koji raw material, which will be described later, but also the kake raw material.

The present invention is characterized in that buckwheat is a raw material. Buckwheat rice (genba buckwheat soaked in water, steamed, semi-dried and dried by excluding buckwheat husks) can be used as a cocoon raw material. .
In buckwheat shochu, where the raw materials are all buckwheat, the stable supply of buckwheat is important, and the intended purpose can be achieved by using buckwheat noodles made from extracted soba. It is good also as all the buckwheat noodles making soba noodles.

  The soba shochu manufacturing method in the present invention is not particularly limited as long as it is a normal shochu manufacturing method. Shochu production includes raw material processing, preparation, fermentation (saccharification / fermentation), distillation and purification steps. The raw material treatment includes a koji making process, a raw material liquefaction process, and a liquefaction / saccharification process. Usually, in the production of shochu, the primary koji can be obtained by mixing koji such as wheat koji or rice koji with water and adding it to the yeast to grow. Next, buckwheat seeds are added to the obtained primary rice cake as, for example, a steaming raw material to form secondary rice cake. Next, high-quality buckwheat shochu can be obtained by distilling the resulting secondary koji. There are no particular limitations on the distillation method, for example, a continuous distillation method for obtaining A-class shochu, a single-type distillation method for obtaining B-type shochu, and 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 atmospheric distillation method is preferable from the viewpoint that the characteristics of the buckwheat raw material are often obtained, but the vacuum distillation method may be used to obtain a clean liquor quality.

  In the present invention, buckwheat seeds as a hanging raw material, buckwheat seeds in the above-described form as koji raw materials, especially unsoaked buckwheat are subjected to steaming treatment after dipping and draining in accordance with conventional methods. The immersion time is appropriately selected in the range of 5 minutes to 1 hour, but 10 to 30 minutes is preferable from the viewpoint of preventing stickiness during draining. Draining may be performed for about 1 hour. Although there are no restrictions on the conditions for the steaming treatment, it is usually about 40 minutes and may be appropriately selected within the range of 30 minutes to 1 hour, and two or more steaming treatments may be carried out.

  It is desirable that buckwheat seeds, which are hanging materials, reduce water-soluble protein. Water-soluble protein can be reduced by spraying buckwheat seeds from the upper layer to the lower layer in the steaming treatment after soaking and draining.

  The above-mentioned buckwheat raw material, especially the extracted buckwheat noodles, is soaked, drained, steamed, seeded and kneaded according to conventional methods. The acidic protease activity of buckwheat noodles using unbuckwheat noodles is preferably 15,000 units / gm (wet) or more. If the buckwheat noodle has an acidic protease activity of less than 15,000 units / g 麹 (wet), a little blue odor of buckwheat will remain. In addition, the measurement of acidic protease activity is in accordance with the method described in the 4th revised NTA prescribed analysis method comment.

  By reducing the water-soluble protein in buckwheat seeds as a raw material and increasing the acidic protease activity of buckwheat koji made from buckwheat, especially soba, it can be made more preferable.

  The present invention is also characterized in that both the isobutyl alcohol content and the isoamyl alcohol content can be increased among the low boiling point aroma components. From the aspect of taste and aroma, it is more preferable that the isobutyl alcohol content is 200 ppm or more and the isoamyl alcohol content is 500 ppm or more. The buckwheat shochu of the present invention is made from 100% buckwheat, has the taste of buckwheat, has a breadth and body feeling, has the blue smell, bitterness, and no taste of traditional buckwheat shochu, and has a round mouthfeel. It is a clean, high quality soba shochu.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

  Soba shochu was produced using buckwheat seeds of ordinary seeds as buckwheat seeds. As the primary raw material, buckwheat koji made from noodles was used, and the above-mentioned ordinary seed-free buckwheat raw material was used as the secondary hanging raw material. As a control, wheat and rice were used as primary materials, respectively. The charging composition is shown in Table 1.

  The primary charge is 300g of soba noodles, water soaked in water for 20 minutes, drained, steamed for 40 minutes and allowed to cool, then inoculated with Shirasagi Kawauchi fungus (manufactured by Kawauchi Genichiro Shoten) A buckwheat koji was produced, 450 ml of pumped water and yeast were added to the buckwheat koji, and fermented at 25 ° C. for 5 days to obtain a primary koji. As the yeast, Shochu Yeast Association No. 2 was used.

The buckwheat seeds used as a secondary charging material are soaked soba (ordinary sake, water content 13.0%) in water for 45 minutes, drained for 60 minutes, and steamed for 60 minutes. It was.
(Comparative Examples 1 and 2)

  In Comparative Example 1, 70% white wheat was kneaded by a conventional method to make a wheat koji, and Comparative Example 2 was 70% white rice kneaded by a conventional method to make a rice koji. Using.

  To each primary koji, the soba noodles obtained by the above-mentioned method were added and subjected to secondary charging, and fermented at 25 ° C. for 10 days to obtain an aged koji before distillation. Table 2 shows the analysis values of the ripened pods.

  The obtained matured koji was distilled under reduced pressure (60 torr, middle-distilled cut alcohol content 20 v / v%), and the obtained distillate was subjected to cooling filtration to produce buckwheat shochu. Table 3 shows the analytical values and sensory test results of the soba shochu obtained. The sensory test was performed by a four-point method (1: excellent, 2: good, 3: acceptable, 4: impossible), and represented by an average value of 13 panelists.

  From Table 3, the present invention 1 using buckwheat koji has a higher content of low boiling point aroma components than Comparative Example 1 using wheat straw and Comparative Example 2 using rice bran, and also has a good score for both aroma and taste. It was expensive. The buckwheat shochu of the present invention had a taste of buckwheat, had a breadth and a body feeling, had no blue odor, bitterness, no pungent taste, and had a round mouthfeel and a refreshing liquor quality.

  Soba shochu was produced in the same manner as in Example 1. As the primary raw material, buckwheat koji with an acidic protease activity of 15,497 units / gm (wet), which is made from noodles, is used, and noodles (ordinary seeds, water content 13.6%) are used as the secondary materials. Was used. The charging composition is shown in Table 4. In addition, what used buckwheat rice as a primary raw material and koji-making by the usual method was shown as an Example.

  Table 5 shows the analytical values of the ripened koji before distillation. The resulting matured koji was divided into two parts, atmospheric distillation and vacuum distillation (60 torr, middle-distilled cut alcohol content 20 v / v%), and the obtained distillate was cooled and filtered to produce buckwheat shochu. . The present invention 2 is obtained by distillation under atmospheric pressure, the present invention 3 is obtained by distillation under reduced pressure, and the example of using buckwheat rice as a raw material is obtained by distillation under reduced pressure under the same conditions as the present invention 3 as invention 4 respectively. It was. Table 6 shows the analytical values and sensory test results of the soba shochu obtained. The sensory test was performed by a four-point method (1: excellent, 2: good, 3: acceptable, 4: impossible), and represented by an average value of 13 panelists.

  From Table 6, the present inventions 2 and 3 using buckwheat noodles made from extracted buckwheat have a high content of low-boiling aromatic components. Further, from the present invention 4 obtained from buckwheat koji made from buckwheat rice, both the scent and taste were high. It was evaluated that the present invention 2 by atmospheric distillation felt a soba taste more than the present invention 3 by vacuum distillation. The buckwheat shochu obtained from buckwheat rice made from buckwheat rice has a slightly burnt odor, but by using the buckwheat koji made from unbuckled soba, the buckwheat shochu of the present invention feels the taste of buckwheat, The taste was wide and bodyy, with a blue odor, a bitter taste, no pungent taste, a round mouthfeel, and a refreshing liquor quality.

  According to the present invention, high-quality buckwheat shochu can be obtained on an industrial scale, and therefore the present invention is an excellent buckwheat shochu and a method for producing the same.

Claims (4)

  Soba shochu, characterized by using only buckwheat seeds and buckwheat koji.   The buckwheat shochu according to claim 1, wherein the raw material of the buckwheat noodle is extracted soba.   The buckwheat shochu according to claim 1 or 2, wherein the isobutyl alcohol content is 200 ppm or more and the isoamyl alcohol content is 500 ppm or more. 2. The method for producing buckwheat shochu according to claim 1, wherein buckwheat shochu using raw soba as a raw material is used in a method for producing buckwheat shochu obtained by saccharification and brewing of raw materials.