JP2005237299A - Alcoholic beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an alcoholic beverage having flavor different from the conventional one while effectively utilizing Shochu (white distilled liquor) lees. <P>SOLUTION: The alcoholic beverage is obtained by adding the Shochu lees comprising a liquid part after removing distillation residue, especially after solid-liquid separation to Shochu obtained by the distillation. The alcoholic beverage having more specific taste and flavor is provided when the Shochu lees formed in a Shochu production process using an animal milk at least as a part of a secondary fermenting water, or the Shochu lees formed in the Shochu production process using water containing 300-1,000 mg/kg bicarbonate ion as the first fermenting water and the second fermenting water are used. The alcoholic beverage has effects for maintaining and promoting health by citric acid or the like contained in the Shochu lees. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an alcoholic beverage, and more particularly to a novel alcoholic beverage that has a conventional flavor and flavor, although it is mainly composed of conventional shochu.

  Alcoholic beverages are manufactured using a great variety of raw materials and various manufacturing methods in all regions of the world, and new alcoholic beverages having a different flavor from the conventional ones are still being developed. According to Japanese liquor tax standards, beer is produced under conditions of malt 66.7% or more and auxiliary material 23.3% or less, while rice, corn, goryan, potato, starch, sugar, etc. Happoshu using a total amount of auxiliary ingredients exceeding the specified value has been developed and has been widely distributed as a substitute for beer. However, Happoshu is merely a substitute for beer to reduce taxes, and is not intended for a new alcoholic beverage with a different taste and flavor from the conventional one.

  On the other hand, shochu is taking advantage of the unique taste and flavor derived from main ingredients such as brewed sake such as sake and wine, and a new type of beverage has been developed in combination with its manufacturing method. Furthermore, alcoholic beverages based on the alcohol content of shochu and other beverages or liquid foods in combination with this have also appeared. In this way, shochu can be differentiated from products because its taste and flavor can be changed in various ways depending on the main ingredients and the production method, and beverages with various characteristics are expected to come out in the future.

  In general, shochu, for example, moromi shochu is made from mash (primary mash) that is fermented by adding water and yeast to rice bran (or wheat straw), and the main ingredients (steamed rice, wheat, sweet potato, buckwheat, etc.) It is made by distilling with secondary mash that has been fermented and aged with water. At this time, the distillation residue in the distillation process was shochu, and the shochu was dumped as it was or concentrated into the ocean. However, since organic components in shochu can become water pollutants in the ocean, in recent years there has been an increasing trend to recycle them as feed and fertilizer, incinerate and process microorganisms.

  As a technique for using shochu, a method of using shochu distillate wastewater as feed water for shochu production (see Patent Document 1), distilling the shochu produced in the manufacturing process of shochu, and performing this as a secondary feed Method of reusing as water (see Patent Document 2), production of brewed vinegar using shochu (see Patent Documents 3 and 4), production of brewed vinegar from shochu distillation residue (see Patent Document 5), poly- Use as a medium for the production of γ-glutamic acid (see Patent Document 6), crush the fiber in the shochu distillation residue, add a sweetener (see Patent Document 7), shochu and tofu The health food used [see Patent Document 8] has been reported.

  In the present invention, when animal milk is added to at least a part of the secondary feed water of shochu, when water containing 300 to 1000 mg / kg of bicarbonate ions is used in the primary feed water and the secondary feed water Is also included, but the production of shochu by adding milk (for example, see Patent Document 9), the production of shochu using water containing 300 to 1000 mg / kg of bicarbonate ions (see Patent Document 10) ] Has already been proposed.

Japanese Patent Laid-Open No. 62-208265 JP 2001-161339 A JP 2003-235538 A JP 2003-033170 A JP 2001-190266 A JP-A-8-308590 JP 11-137222 A JP 2003-210135 A JP 2001-17154 A Japanese Patent Application No. 2003-307822

  Although many active ingredients useful for the human body remain in the shochu, it has hardly been used for foods due to taste and processing costs. Accordingly, an object of the present invention is to provide a novel alcoholic beverage having a flavor different from the conventional one while making effective use of shochu.

  In order to achieve the above object, the alcoholic beverage according to claim 1 is obtained by adding shochu made of the distillation residue of shochu to the shochu obtained by distillation.

  The alcoholic beverage according to claim 2 uses the liquid portion after solid-liquid separation as the shochu in claim 1.

  The alcoholic beverage according to claim 3 uses, as the shochu in claim 1 or 2, the shochu generated in the shochu manufacturing process using animal milk for at least part of the secondary feed water.

  The alcoholic beverage according to claim 4 is a shochu generated in a shochu producing process using water containing 300 to 1000 mg / kg of hydrogen carbonate ions in the primary feed water and the secondary feed water as the shochu in claim 1 or 2. Is to use.

  Organic acids, proteins, amino acids, and the like that are abundantly contained in shochu are added to shochu, giving it a unique flavor and an alcoholic beverage that contributes to improving human health. At the same time, the amount of shochu to be discarded is greatly reduced, and the processing becomes easier.

The alcoholic beverage of the present invention is obtained by adding shochu to shochu obtained by distillation. (Shochu added to shochu is miscellaneous liquor for tax purposes, and is therefore referred to as “alcoholic beverage” in the present invention.)
The shochu of the present invention is a residue when shochu is distilled in the manufacturing process of shochu manufactured by a normal method using rice, wheat, buckwheat, sweet potato, potato and the like as main raw materials. Moreover, the shochu to which the shochu is added is also a normal raw material manufactured by a normal manufacturing method.

  Shochu is a distillation residue when secondary mash in the manufacturing process of shochu is distilled as described above, and usually contains 5 to 10% by weight of solids, although it varies depending on the degree of distillation. If the alcoholic beverage is added with shochu containing a large amount of this solid content, the touch when the alcoholic beverage is drunk may deteriorate, and it is preferable to separate the liquid and add the liquid portion. However, the solid content cannot be completely removed during the solid-liquid separation, and a part of the liquid part is swollen and often remains finely dispersed. It will not be a problem, but rather will give a moderate turbidity to the alcoholic beverage and contribute to differentiation as a product.

  Shochu is the main raw material such as rice, wheat, buckwheat, sweet potato and potato fermented by koji molds such as white koji mold and black koji mold in its production process, so protein, amino acid, citric acid, succinic acid, acetic acid, malic acid It produces organic acids such as lactic acid. In addition, various esters from organic acids and alcohols are also produced, and these work as scent components of shochu. Since these product compounds have a high boiling point, even if some of them enter into shochu, they remain in the distillation residue, that is, shochu.

  The present invention is characterized in that a new alcoholic beverage is obtained by incorporating shochu containing a large amount of these high boiling components into distilled shochu. For example, citric acid varies greatly depending on the degree of distillation and the like, but is contained in the shochu liquor at 800 to 1000 mg / 100 mL. Citric acid is important for the human body, such as activating the citric acid cycle that converts food taken into the body into energy, enhancing the antioxidant action of vitamin E, promoting the absorption of calcium in the body, and bactericidal action. The alcoholic beverage of the present invention can effectively use this citric acid and the like.

  In addition, the feed water used in the manufacturing process of shochu is usually well water, spring water, tap water, etc., but the present invention uses milk, goat milk, sheep milk as part or all of the secondary feed water. Shochu produced in the process of producing shochu by adding one or more kinds of animal milk selected, and shochu produced in the shochu producing process using water containing 300 to 1000 mg / kg of hydrogen carbonate ions in the primary feed water and the secondary feed water You can also use firewood. The shochu produced by adding such animal milk or the shochu produced using water containing 300 to 1000 mg / kg of bicarbonate ions has an excellent flavor as compared with the case of normal water. It recognized. Therefore, a special alcoholic beverage can be obtained by adding shochu obtained under such special conditions to the shochu.

  The shochu and the shochu to which the shochu is added may be in the same manufacturing process, but may be different. For example, the main ingredients of shochu may be different from the main ingredients of shochu, such as adding shochu made of sweet potato to the shochu made of wheat as the main ingredient, or the above-mentioned animal milk may be added to ordinary shochu You may add the shochu produced in the process of producing shochu, and the shochu produced in the shochu producing process using water containing 300 to 1000 mg / kg of hydrogen carbonate ions in the primary feed water and the secondary feed water. In this way, when the main raw materials and processes of shochu and shochu are different from each other, it is possible to express a particularly complex taste and flavor, and the features of the present invention can be utilized.

  The mixing ratio of the shochu to the shochu should be arbitrarily determined. Shochu immediately after distillation, so-called shochu raw sake, has an alcohol content of 44% to 15%. On the other hand, the alcohol content in the distillation residue often does not substantially remain, so depending on how much the alcohol concentration of the alcoholic beverage of the present invention is set, the distillation residue of shochu or shochu The distillation residue can be diluted with shochu which is a liquid part obtained by solid-liquid separation, or further diluted with water to adjust to a predetermined alcohol concentration. The taste and flavor of shochu are very sensitive, and if there is too much shochu, the taste and flavor may be adversely affected, and is usually determined by the tongue and nose of a person skilled in the manufacturing process.

[Example 1]
150 kg of rice bran, a small amount of yeast and 250 kg of water are mixed in a charging tank, kept at 20 to 25 ° C. for 3 days to ferment, make primary mash, and then add 450 kg of water and 600 kg of steamed rice to the primary mash. And it was made to ferment for 10 days, hold | maintaining at 25-33 degreeC, and was set as the secondary mash.
1300 liters of secondary moromi was distilled under reduced pressure in accordance with a single distillation system to obtain about 550 liters of shochu raw alcohol with an alcohol content of 42% (average value) and about 850 liters of distillation residue. The distillation residue was centrifuged and filtered to separate about 75 kg of solids and 775 liters of liquid components.
Next, 775 liters of the above shochu stock solution was mixed with 775 liters of the liquid component of the above shochu, and water was further added to obtain an alcoholic beverage with an alcohol content of 14%.

  The obtained alcoholic beverage had a weak acidity similar to wine and had a taste and aroma different from shochu. A sensory test was conducted on 10 alcoholic drinks by panelists (30 to 50 years old) for 10 women who loved wine on a daily basis. As a result, eight panelists evaluated it as having a sweet taste and a moderate sour taste.

[Example 2]
In Example 1, 450 kg of steamed rice, 500 kg of milk and 100 kg of water were mixed with the primary mash obtained by the primary charging, and fermented by fermentation at 25 to 33 ° C. for 8 days to obtain secondary mash. 1300 liters of secondary moromi was distilled under reduced pressure according to the single distillation system, and the distillation residue was centrifuged and filtered to remove solids, thereby obtaining about 750 liters of liquid portion.
An alcoholic beverage with 12% alcohol content was prepared by diluting the above-mentioned liquid portion and ordinary water 80:20 (volume ratio) with mixed water of shochu liquor with 38% alcohol content by the usual method using wheat as the main ingredient. . According to the evaluation of the same panel, the obtained alcoholic beverage had a rich fragrance obtained in Example 1 and a flavor that was distinguished from ordinary barley shochu.

Although the present invention is mainly composed of conventional shochu, it has a different taste and flavor from shochu and contains a lot of citric acid, etc. It can be an alcoholic beverage. In addition, most of the liquid components of shochu generated with shochu brewing are used, the remaining solid components are easy to handle, and the burden when reusing as livestock feed or compost raw material is greatly increased. Decrease.

Claims (4)

  An alcoholic beverage obtained by adding a shochu made of a distillation residue of shochu to a shochu obtained by distillation.   The alcoholic beverage according to claim 1, wherein the shochu is a liquid portion after solid-liquid separation.   The alcoholic beverage according to claim 1 or 2, wherein the shochu contains shochu generated in a shochu manufacturing process using animal milk as at least a part of secondary feed water.   The said shochu liquor contains the shochu generated in the shochu manufacturing process using the water which contains 300-1000 mg / kg of hydrogen carbonate ions in the primary feed water and the secondary feed water. Alcoholic beverages.