JP2005295919A - Method for producing granulated body of buckwheat flour and granulated buckwheat malt, method for producing liquors using them, raw material for producing liquors using buckwheat, granulated buckwheat malt, and liquors using them - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a malt raw material having stable qualities comprising buckwheat as a material in a process for producing liquors, a raw material to be fed with malt and liquors having a new flavor using them. <P>SOLUTION: A plurality of kinds of buckwheat flour are milled through a fraction process including a plurality of times of fractioning, grinding and sieving of hulled buckwheat seeds by external force, the buckwheat flour blended and prepared by a combination of the plurality of the kinds of buckwheat flour is mixed with water, granulated and formed to give a raw material to be fed with malt or a granulated body of buckwheat flour as a malt raw material. Fractionated buckwheat flour is prepared and blended to become an objective component and granulated to give buckwheat flour causing neither adhesion after steaming and before and after malt production nor loss in shape and having excellent appearance in breeding of mycelia of Aspergillus oryzae and high acidity and enzyme activity. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a raw material for buckwheat or other soba used for the production of buckwheat shochu or other alcoholic beverages, or a liquor rich in flavor unique to buckwheat.

  Sake made from rice and shochu made from cereals, potatoes, molasses, etc., have been loved as a traditional Japanese sake since ancient times, and it has a good blend with other healthy drinks. In particular, the market for authentic shochu is growing worldwide. Alcoholic beverages are produced, for example, by subjecting glucose produced from cereal starch to alcohol fermentation with yeast. In the case of sake or shochu, the starch saccharification process is traditionally caused by koji, unlike Western malt. In sake brewing, first of all, it is important to make rice cakes, like the “Ichiban, Tsuji” and “Torikari” rice cakes, steamed rice, wheat, etc. Realize the brewing process. In general, alcoholic beverages are produced by first removing the cereal shells and skins, immersing the removed fruit in water and absorbing water until the water content reaches a suitable level (water absorption process), and steaming (steaming). Process), koji molds are planted in steamed cereal materials (steaming process), this koji is mixed with the main ingredients, yeast is added and fermented (fermentation process), and this is commercialized in the case of sake, and in the case of shochu Furthermore, this fermented moromi is distilled (distillation process) to produce a product. Therefore, the unique flavor of each grain used as the raw material for the koji is reflected when the final product is produced from the subsequent brewing process, and a unique flavor and taste of sake are produced. For example, sake obtained by brewing rice and rice bran, shochu made from buckwheat, wheat, rice bran, etc., produce a unique flavor derived from each raw material cereal.

As raw materials for the production of sake and shochu, generally there are many white rice and wheat adjusted to an appropriate moisture content. Easy to arrange. JP-A-2001-95523 discloses, for example, a method using potatoes as a method for obtaining a koji raw material that has a great influence on the flavor and taste of the final product of alcoholic beverages from cereals other than rice and wheat. There, the raw material prepared by steaming and crushing sweet potatoes becomes a dumpling due to excessive water content. The thing which promoted the growth of the microbial cell by carrying out the roasting process and making the roasted potatoes was proposed.
JP 2001-95523 A (specifications 0004, 0007)

  On the other hand, the soba that has a mellow flavor has never been used as a raw material for koji. The reason is considered as follows. Buckwheat is a plant classified into the genus Buckwheat, and includes normal, tartane and perennial species. Seeds of buckwheat are rich in protein and account for 31-47% of water-soluble protein (authentic shochu manufacturing technology, publisher: Japan Brewing Association, page 77, issued on December 10, 1991). In addition to water-soluble proteins, buckwheat contains water-soluble viscous substances mainly composed of polysaccharides. These water-soluble proteins and polysaccharides are known to exhibit very high viscosity during water absorption and pregelatinization. It has been. Therefore, in the production of alcoholic beverages using buckwheat as a raw material, 30-40% water is absorbed as a water absorption method and water is absorbed for 1 hour or longer, or the water is soaked for 30 minutes and drained for about 2 hours and steamed for 40 minutes. Generally, it is used as a raw material. In this way, buckwheat exhibits very high viscosity at the time of water absorption or pregelatinization, so it is difficult to obtain surface drying conditions, and therefore, soaking in the koji making process (mycelia bites into the seeds of buckwheat) is bad, There was a problem that the growth of koji mold and the enzyme titer for starch degradation were low. Next, there is difficulty in making koji with buckwheat from the buckwheat skin and the solid structure. That is, buckwheat seeds are mostly triangular, and their outer skin is hard and difficult to separate from the solid. FIG. 7 shows the structure of buckwheat seeds (Gensoba). In FIGS. 7-1, 7-2, and 7-3, the surface of the solid from the buckwheat husk (outer skin) is also called hard cuticle. This is because it is covered with seed coat, and it is difficult for the koji mold to propagate in the cuticle part, and it is difficult to produce buckwheat koji with a constant quality. In this way, buckwheat is very viscous at the time of water absorption and pregelatinization, and it is difficult to make good koji from the viewpoint of the structure of buckwheat itself. There was a problem that there was no liquor and there was a long-awaited appearance of a product with a mild flavor of soba.

  The present invention has been made in view of the above-described conventional problems, and its purpose is to provide a stable quality koji raw material, a kake raw material, or a novel flavor using the same, using buckwheat in the liquor production process. Is to provide.

  In order to achieve the above object, the present invention provides a method for producing alcoholic beverages using buckwheat, through a fractionation process including multiple crushing and sieving by external force of peeled buckwheat. A buckwheat flour mill characterized by milling buckwheat flour, adding water to the combination of the various types of buckwheat flour, granulating and molding, and obtaining a buckwheat granule as a raw material or a koji raw material It is comprised from the manufacturing method of a granule. By adjusting, mixing and granulating the fractionated buckwheat so as to be the desired ingredient, it is possible to wrap around the seedlings without causing adhesion or shape loss after steaming and before and after koji making. Soba candy with good appearance and high acidity and enzyme titer can be produced. In addition, liquors having a novel flavor can be produced using these buckwheat granulates and / or granulated buckwheat koji. The multiple crushing by the external force of buckwheat in the fractionation process may be performed by a roll crushing method or a crushing action of a mortar. Plural crushing by external force is performed in order to collect the powder that is produced at the time of crushing. For example, the powder is sequentially taken out from a soft part by external pressure on the seeds and milled. It is arbitrary how many kinds of buckwheat flour are extracted by the fractionation process, but there are at least two kinds. The mesh size of the sieve at the time of sieving may be constant or set to be reduced in several stages. In addition, the degree of external force during split crushing processing, that is, for example, in the case of the roll crushing method, the roll gap may be reduced step by step, or may be reduced at a constant reduction rate. Good.

  It is good to prepare so that the crude protein of the buckwheat flour after mixing | blending may be 5 to 35 weight% in the case of the combination mixing | blending of above-mentioned multiple types of buckwheat flour.

  Moreover, it is good to manufacture the above-mentioned buckwheat granule and produce the granulated buckwheat.

  Furthermore, it is good to manufacture liquor using said buckwheat granule and / or granulated buckwheat.

  In addition, the present invention is made by adding water to a combination of a plurality of types of buckwheat flour obtained through a fractionation process including multiple crushing and sieving by external force of peeled buckwheat. Consists of raw material for liquor production using grain-shaped buckwheat.

  Moreover, this invention is comprised from the granulated buckwheat noodle using the buckwheat noodles which produced said granulated molded object.

  Furthermore, this invention is comprised from liquor manufactured using the above-mentioned raw material for liquor manufacture, and / or granulated buckwheat.

  According to the method for producing buckwheat granule according to the present invention, in the method for producing alcoholic beverages using buckwheat, a plurality of fractions are obtained through a fractionation process including multiple crushing and sieving by external force of peeled buckwheat. In the liquor manufacturing process, milling various kinds of buckwheat flour, adding water to the blended and adjusted combination of the multiple kinds of buckwheat flour, granulating and forming the buckwheat granule as a raw material or koji raw material It is possible to obtain stable quality koji materials and kake materials using buckwheat as a raw material, and it is possible to reliably produce alcoholic beverages having a novel flavor using them. In particular, the present invention uses granulated buckwheat that uses buckwheat after fractionation and component adjustment, and does not lose its shape or adherence by smelting, and it has good hulliness, acidity and enzyme titer. High granulated buckwheat can be provided.

[First Embodiment]
Hereinafter, the best mode for carrying out the present invention will be described. One of the present invention is a method for producing alcoholic beverages using buckwheat, milling a plurality of types of buckwheat flour through a fractionation process step including multiple crushing and sieving by external force of peeled buckwheat, A method for producing a buckwheat granule, characterized by adding water to a combination of the multiple types of buckwheat flour and granulating it to obtain a buckwheat granule as a hanging raw material or a koji raw material is there. The buckwheat referred to in the present invention is a plant classified into the genus Buckwheat, and is not limited to varieties and production areas. As shown in FIG. 5, the buckwheat granule of the present invention is a koji raw material for primary charging when the koji mold is planted through the water absorption and steaming process, and the primary mash produced by the first charging. It is also applied as a hulling material to be added, and this hung raw material has been subjected to a water absorption and steaming process, and is added to the primary mash so as to be a raw material for producing the second mash. That is, buckwheat granule is a component-adjusting raw material made of buckwheat that is introduced into the water-absorbing process as a raw material for koji making or as a hanging raw material. Liquor is a major part of the present invention. In particular, by using soba as a raw material for making koji, for example, everything from the production process to the finished liquor can be produced from the soba raw material, and a liquor made of 100% raw material with rich flavor can be produced.

  As described above, the buckwheat granule according to the present invention is produced by milling a plurality of types of buckwheat flour through a fractionation treatment step and adding water to the mixture adjusted with the combination of the plurality of types of buckwheat flour. In particular, in the present invention, buckwheat is physically divided and crushed by external force, the whole crushed material is sieved, and the sieving residue is sequentially divided and crushed and sieved multiple times. As a whole, multiple kinds of buckwheat flour are milled from the same buckwheat. And the buckwheat granule of this invention is obtained by adding water to what was mix-adjusted with the combination of this multiple types of buckwheat, and granulating it.

  FIG. 1 illustrates the granulation process (fractionation before the final granulation, blending process) in the production process of buckwheat liquor in FIG. The procedure of the process until blending adjustment is shown. In Fig. 1, the peeled buckwheat (Gensoba) is peeled to remove the hull, and multiple types of buckwheat are obtained from the whole lot by fractional milling. The powder is adjusted under various conditions. In the fractionation process of this embodiment, the roll milling method is applied to the physical pulverization of the buckwheat by external force. In this embodiment, as shown in FIG. 2, it grind | pulverizes between seven rolls and mills seven types of buckwheat flour. That is, in this embodiment, the split crushing of the peeled buckwheat is performed by pressure welding crushing between rollers.

  As shown in FIG. 2, in the roll milling method, for example, raw material (buckwheat) M is introduced between rolls 12 and 14 that rotate in reverse to each other, and the processed material is pulverized by compression, shearing, and twisting. Milling is performed, and a pulverized product 16A after pulverization is obtained. In the present embodiment, the first two pulverization rolls are smooth rolls, and the other five pulverizations are performed by a toothed roll. As shown in FIG. 7, the surface of the solid from which the buckwheat seed skin has been removed is covered with a hard thin skin called cuticle, and the portion of the buckwheat seed that is close to the cuticle (outer portion) is harder and relatively closer to the central portion. It has a soft structure. Accordingly, the buckwheat M divided and crushed between the rolls 12 and 14 (G1) is divided into, for example, two as shown in FIG. 3, and the fine powder group P is detached from the soft part of the central part at that time. . Actually, there are various modes of cracking because it is crushed by being pinched between rolls, and there are cases where a portion of buckwheat is missing or it is divided into a plurality of pieces. The pulverized product 16A after the pulverization includes these buckwheat seed pieces M1 and M2 and the powder group P. The pulverized product 16A thus obtained is buckwheat flour-1 (20-1), which is a powder that is passed through a sieve by passing through a shifter (sieve) 18. The residue 16A1 remaining on the sieve of the shifter 18 is crushed by passing between the rolls (G2) shrunk from the initial roll gap, and is divided as shown in FIG. 3 to include divided pieces and powder groups. A pulverized product 16B is obtained. This is passed through a shifter 18-2 and sieved to obtain buckwheat flour-2 (20-2). The residue 16B1 remaining on the sieve of the shifter 18-2 is further divided or crushed between the tooth rolls 121 and 141 (G3) to obtain a pulverized product 16C including divided pieces and powder groups. And it classifies with shifter 18-3, and while obtaining buckwheat flour 20-3 of the powder part, 16C1 which is a sieving residue is crushed by passing between the next toothpaste rolls (G4). In the same manner, seven types of fine powdered buckwheat powders 20-1 to 20-7 are obtained by seven roll crushing steps and six sieving steps therebetween. In this case, the purpose of the sieving step is not to make the particle sizes uniform, but to obtain fine powder (powder group P). In addition, the sieve mesh of the same mesh size may be used in the shifter process of 6 degrees.

これに対し、タンパク質ははじめのうちに破砕したそば粉では含量は低く（３．５％）、中間の工程で最も高く（３４．０％）最終に近づくほど低下傾向となる。すなわち、そば実は中心部分ほどデンプン価が高く外皮に近づくほどでんぷん含量は低下する。これに対し、麹原料の良否を左右するタンパク質含量はそば実の中心部と外皮との中間部分ほど高く、以下外皮に近い部分＞中心部分のように含量が分布している。 Components are analyzed for each of the seven kinds of buckwheat flours 20-1 to 20-7 obtained in this manner. As shown in the analysis results in Table 1 (unit:% by weight), each buckwheat flour has a higher starch value (77.2%) as the buckwheat flour is crushed at the beginning and lower as the grinding process is later (6). .1%).

On the other hand, protein content is low in the buckwheat flour crushed at the beginning (3.5%), highest in the intermediate process (34.0%), and tends to decrease as it approaches the end. That is, buckwheat has a higher starch value at the center and a starch content decreases as it approaches the outer skin. On the other hand, the protein content that determines the quality of the koji raw material is higher in the middle part between the center part of the buckwheat and the outer skin, and the content is distributed in the following manner: the part closer to the outer skin> the central part.

  Next, from the analysis results of the seven kinds of buckwheat flours 20-1 to 20-7 after the analysis, a plurality of buckwheat flours are mixed and prepared, and the most suitable raw material for koji is mixed and prepared. At this time, the protein content is used as a guide. The protein becomes a nutrient source for the koji mold when the koji mold is planted on the raw material to grow the koji mold, and the grown koji mold produces an enzyme group that dissolves the raw material and citric acid. A plurality of types of buckwheat flour obtained through the granulation fractionation process are subjected to component analysis, and a component-adjusted powder is obtained from the analysis results using the protein content as a guide. At this time, the mixed buckwheat flour after blending adjustment is preferably prepared as a buckwheat flour having a crude protein content of 5 to 35% by weight. If the crude buckwheat flour after blending adjustment has a crude protein content of 5% or less, the growth of koji mold is poor due to lack of nutrition during koji making, and the hulliness is poor. As a result, the enzyme titer is remarkably inferior and the dissolution rate of the raw material in the mash is lowered. On the other hand, when the crude protein content is 35% or more, the enzyme titer is extremely good and the dissolution rate of the raw material is greatly improved, but the degree of tartrate is lowered and the risk of contamination with bacteria in the mash is increased. That is, if the crude protein content of this blended buckwheat flour is 5 to 35% by weight, the amount of brewed acid is sufficiently large and the surroundings are very good, and the enzyme titer is high and the raw material has good solubility. It is considered to be a koji material suitable for brewing.

そば実並びにそばグリッツは、粗タンパク質含量は良いとしても後述するように、出麹酸度並びに酵素力価が低い値となり、麹原料としては安定した品質を維持するのは困難である。 In the present embodiment, as shown in FIG. 1, for example, based on the component analysis results of seven types of buckwheat flours 20-1 to 20-7, a plurality of these are mixed and prepared, and four types of blended buckwheat flours are prepared. Table 2 shows four types of mixed buckwheat flour 22-1 to 22-4, the same buckwheat as the broken line in FIG. 1 as a comparative example, and ingredients for buckwheat grits obtained by grinding this. Of these, for example, blended buckwheat flour 2,3,4 (22-2 to 22-4) is judged to be suitable as a raw material for koji from the crude protein content.

As will be described later, buckwheat and buckwheat grits have low levels of tartrate and enzyme titer as described later even though the crude protein content is good, and it is difficult to maintain stable quality as a koji raw material.

  Furthermore, a buckwheat granule is obtained by adding moisture to the blended buckwheat flour that has been blended and adjusted with a combination of a plurality of types of buckwheat flour and granulating it. The buckwheat is divided and pulverized to obtain a powder, which is then granulated and molded. Therefore, the koji around the surface of the granulated body is excellent during kneading, and the koji mold grows well. FIG. 4 shows, for example, one buckwheat granulation step, in which a plurality of types of mixed buckwheat flour are each put into a biaxial extruder and granulated and molded. That is, the blended buckwheat flour is charged from the hopper of the twin screw extruder, and a necessary amount of water is added and mixed and kneaded while being pumped. Control the temperature, extrude continuously from a die with a predetermined diameter in an unexpanded or expanded state, cut it to a predetermined particle size with a rotary cutter, dry and cool, and adjust ingredient composition buckwheat Get granules.

  This component-adjusted buckwheat granule is not only suitably used as a koji raw material, but also suitably applied as a raw material that has been subjected to a water absorption and steaming process that is added to the primary mash obtained through the first preparation with koji. Can be done.

これらの７種類のそば粉の成分分析後、これらを配合して表２のように４種類の配合そば粉（２２‐１〜２２‐４）を取得し、これらの配合そば粉のそれぞれを前述した２軸エクストルーダに投入して混練、加熱しながら圧送、切断して５ｍｍ直径程度の大きさに造粒した４種類の成分調整造粒そばを得た。分画製粉後の７種類のそば粉から４種類の配合そば粉を調製するについては、国税庁所定分析法に基づいてそれぞれ、デンプン価、水分、粗タンパク質（ケルダール法に準じた定量を行なう）、粗脂肪をそれぞれ算出した。この４種類の成分調整造粒そば（造粒そば‐１〜造粒そば‐４（試験区））と、比較例（対照区）としてのそば実とそばグリッツ（造粒そば製造工程での同じそば実のロットから挽き割りしてそばグリッツとして得られたもの）について、シャーレ法［日本醸造協会誌 Ｖｏｌ．７３，Ｎｏ．５，第４０２〜４０４頁（１９７８）］による製麹を行なった。具体的には、引き込み水分を３５％前後に調節し、種麹には焼酎白麹菌を用いた。温度経過は、前半２８時間を高温経過（３７〜４０℃）、後半１５時間を低温経過（３０〜３５℃）とした。製麹のはぜ廻りの程度を最も良い（＋＋＋）、大変良い（＋＋）、良い（＋）、不良（−）とし、これらと、麹の水分含量、製麹後の酸度、酵素力価（α‐アミラーゼ、グルコアミラーゼ、酸性プロテアーゼ、酸性カルボキシペプチダーゼ）を測定した。この麹の分析結果を表４に示す。なお、酸度及び酵素力価は第四回改正国税庁所定分析法注解により測定し、乾燥麹当たりで表記した。

表４の結果より、造粒そばからなる造粒そば麹は比較例のそば実及びそばグリッツに比べて全体的にははぜ廻りが良好で、中でも配合そば粉‐２〜配合そば粉‐４に対応する造粒そば‐２〜造粒そば‐４が大変良好であり、特にそのうちでも造粒そば‐３が、はぜ廻り、出麹酸度ならびに酵素力価が顕著に良好でバランスの良い麹となり、麹原料として優れていることが分かる。このように、分画製粉したそば粉を成分調整し、混合造粒することで目的に合致した醸造用原料を製造しうることが確認される。 Seven kinds of buckwheat flour (20-1 to 20-7) after fraction milling in Table 1 were prepared. At this time, fractional milling was performed according to the type of roll machine, roll gap, and shifter mesh size as shown in Table 3.

After analyzing the ingredients of these 7 types of buckwheat flour, these are blended to obtain 4 types of buckwheat flour (22-1 to 22-4) as shown in Table 2, and each of these blended buckwheat flours is described above. 4 types of component-adjusted granulated buckwheat that were granulated to a size of about 5 mm diameter by being put into a biaxial extruder, kneaded, pumped while being heated, and cut. For preparing 4 kinds of mixed buckwheat flour from 7 kinds of buckwheat flour after fraction milling, starch value, water content, crude protein (quantified according to Kjeldahl method), respectively, based on the analysis method prescribed by the National Tax Agency, Crude fat was calculated for each. These four types of component-adjusted granulated buckwheat (granulated buckwheat-1 to granulated buckwheat-4 (test zone)), and comparative examples (control zone) buckwheat and buckwheat grits (same in the granulated buckwheat production process) For the soba grits obtained by grinding from a buckwheat lot, the petri dish method [Japan Brewing Association Vol. 73, no. 5, pages 402-404 (1978)]. Specifically, the moisture content was adjusted to around 35%, and shochu lepidoptera were used for the seed meal. As for the temperature course, the first half 28 hours was the high temperature course (37-40 ° C.), and the second half 15 hours was the low temperature course (30-35 ° C.). The degree of rounding of the iron making is the best (+++), very good (++), good (+), and bad (−), and the water content of the koji, acidity after koji making, enzyme titer ( α-amylase, glucoamylase, acid protease, acid carboxypeptidase) were measured. Table 4 shows the analysis results of this wrinkle. In addition, acidity and enzyme titer were measured according to the 4th revision of the NTA prescribed analysis method and expressed in terms of dry straw.

From the results shown in Table 4, granulated buckwheat koji made from granulated buckwheat is generally better in comparison with buckwheat and soba grits in the comparative examples. Among them, blended buckwheat flour-2 to blended buckwheat flour-4 Granulated buckwheat-2 to granulated soba-4 corresponding to the above are very good, especially among them, granulated buckwheat-3 is a well-balanced, well-balanced cocoon, acidity and enzyme titer It turns out that it is excellent as a koji raw material. Thus, it is confirmed that the raw material for brewing which matched the objective can be manufactured by carrying out the component adjustment of the fraction-milled buckwheat flour, and carrying out mixing granulation.

[Second Embodiment]
Next, as an example of alcoholic beverages produced using the component-adjusted buckwheat granule, a method for producing buckwheat shochu will be described, for example. The method for producing alcoholic beverages produced using the buckwheat granule according to the present invention is the same as the conventional method using conventional methods. As one example, for example, a method for producing soba shochu will be described. FIG. 5 is a flowchart showing the production process of soba shochu. In the shochu production of the present embodiment, the flow indicated by the solid line arrow indicates the primary mashing process by primary charging, and the broken line arrow indicates the secondary mashing by secondary charging. A manufacturing process is shown. First, in the granulation process, as described above, peeled buckwheat seeds are prepared (S1), and a plurality of types of buckwheat flour are processed through a fractionation processing process (S2) including multiple crushing and sieving by external force. The buckwheat flour is analyzed, the ingredients of each buckwheat are analyzed, and the blended buckwheat flour is prepared with the protein content as a guide to adjust the ingredients (S3) and granulated (S4). Get.

  Next, the raw material processing process for primary mash or secondary mash manufacture is performed using this buckwheat granule. In the raw material treatment process, a primary charging process using buckwheat granule is first performed in the flow of solid arrows, and a secondary charging process including buckwheat granulation is also performed in the flow of broken arrows as necessary. . In processing for primary mash production, buckwheat granule (S5) is selected, and this includes water absorption step (S6) including dripping and draining, steaming of buckwheat granule after water absorption, and cooling treatment. A primary charging step (S9) for adding yeast is carried out through a steaming step (S7), a seed making / growing of koji mold, and a koji making step (S8) including a koji making process to produce primary mash.

  Next, in the secondary charging process for secondary mash production, the buckwheat after molting, the buckwheat grits that were ground, or all or all of the buckwheat flour granules in step S4. The combination is selected (S10). These secondary preparation raw materials were manufactured in step S9 through a water absorption step (S11) including soaking, irrigation, draining, steaming of buckwheat granule after water absorption, and a steaming step (S12) including cooling treatment (S12). These secondary charging raw materials are added to the primary mash as raw materials and mixed to perform the secondary charging step (S13). And the secondary mash produced | generated at a secondary preparation process is distilled (S14), and is made into a bottled product (S15).

対照（比較例）として２種類（一次仕込みに麦麹又はそばグリッツ麹を使用したもの）の計３種類を製造した。まず、麹原料（造粒そば、そばグリッツ、麦）を引込水分が３５％前後になるように撒水、水切り、蒸きょう及び放冷して、白麹菌接種し製麹した。製麹は、麹蓋を用いて行い、シャーレ法時と同様、温度経過は、前半２８時間を高温経過（３６〜４１℃）、後半１５時間を低温経過（３０〜３５℃）とした。一次仕込みについては、麹に仕込水及び酵母を加え、２５℃〜３０℃で６日間培養を行った。二次仕込みについては、そばグリッツを常法に基づき、撒水、水切り、蒸きょう及び放冷を行ったものを掛け原料とし、一次もろみに仕込水と共に加えた。その後、２５℃〜３０℃で１２日間糖化・醗酵を行い、醗酵終了もろみを得た。醗酵終了後の成分分析結果を表６に示す。

上記の醗酵終了もろみを蒸留した。その後、すべてのサンプルをアルコール度数２５度まで割水し、得られた焼酎の香気成分の分析値を表７に示す。なお、対照３として従来のそば焼酎製品を用いた。

Using the component-like manufactured soba noodles (granulated soba-3) granulated in Example 1, koji making and shochu manufacturing were performed. Table 5 shows the preparation of shochu.

As a control (comparative example), a total of 3 types of 2 types (those using wheat straw or buckwheat grits koji for primary charging) were produced. First, raw materials for koji (granulated buckwheat noodles, buckwheat grits, oats) were drowned, drained, steamed and allowed to cool so that the drawn water was about 35%, and then inoculated with white koji molds to make koji. As in the petri dish method, the temperature course was such that the first half 28 hours was a high temperature course (36 to 41 ° C.) and the second half 15 hours was a low temperature course (30 to 35 ° C.). For primary charging, water and yeast were added to the koji and cultured at 25-30 ° C. for 6 days. As for the secondary charging, buckwheat grits were added to the primary mash along with the charged water as a raw material, which had been subjected to brine, drained, steamed, and allowed to cool based on conventional methods. Then, saccharification and fermentation were performed at 25 degreeC-30 degreeC for 12 days, and the completion | finish of fermentation was obtained. Table 6 shows the component analysis results after the fermentation.

The above-mentioned fermentation finished mash was distilled. Thereafter, all the samples were split to an alcohol content of 25 degrees, and the analytical values of the aroma components of the resulting shochu are shown in Table 7. As a control 3, a conventional buckwheat shochu product was used.

  From Table 7, it was confirmed that shochu using granulated buckwheat contained about twice as much ethyl caprylate as pineapple-like aroma. Further, ethyl phenylacetate having a honey-like fragrance was detected more than other samples.

  Next, after aging the above four types of samples that had been watered to an alcohol content of 25% for about 2 months, taste was identified using the taste recognition device SA402B. The results are shown in FIG.

  As shown in FIG. 6, the conventional product (◯) using the buckwheat granule of the present invention without using buckwheat and the control 2 (▲) using wheat straw are plotted at almost the same position. The taste turned out to be very similar. On the other hand, the buckwheat shochu samples of the present invention (●) and Control 1 (■) were each found to have a characteristic flavor.

Subsequently, a sensory test was performed. The sensory test was conducted by 11 panelists using a three-point identification method, and the soba shochu of our conventional product was used as a comparative control. As a three-point identification method, three cups were prepared, two were used as comparative controls, and one was filled with buckwheat shochu using the buckwheat flour granule of the present invention. It was done in the form that points out. The cups were rearranged and two tests were performed. The results are shown in Table 8.

  From the results of FIG. 5 and Table 8, it was confirmed that by using granulated soba, a shochu having a novel flavor that is completely different from the conventional soba shochu can be produced. The significance level is a value obtained by calculating the probability that the same result is obtained by chance based on statistics. This result, which has a very low significance level, means that the reliability is very high.

  The method for producing buckwheat granule described above, the method for producing granulated buckwheat, the raw material for producing alcoholic beverages using buckwheat and the granulated buckwheat and the alcoholic beverages using them are only the above-described embodiments or examples. The present invention is not limited to this configuration, and any modifications may be made without departing from the essence of the invention described in the claims.

  Production method of buckwheat granule according to the present invention, production method of granulated buckwheat noodle, raw material for liquor production using buckwheat and granulated buckwheat and liquor using them are produced in shochu or other liquors in general. Can be applied.

It is a fraction processing flow figure which shows the outline flow of the fraction processing process in the manufacturing process of liquor of this invention. It is explanatory drawing which shows the detailed process of the fraction process process of FIG. It is a figure explaining the state at the time of the division | segmentation crushing of buckwheat by the fractionation process of FIG. It is a granulation process flow figure at the time of granulating from the mixing | blending buckwheat flour prepared after the fractionation process of FIG. It is a flowchart which shows the example of a manufacturing process of the kind using the buckwheat granule of this invention. It is a figure which shows the identification result of the taste by the taste recognition apparatus of the soba shochu which concerns on the Example of this invention. It is an expansion perspective view which shows the structure of buckwheat seed. It is an expanded vertical cross-section explanatory drawing which shows the structure of buckwheat seed. It is expansion cross-section explanatory drawing which shows the structure of a buckwheat seed.

Claims (7)

In the method for producing liquor using soba,
Milling multiple types of buckwheat flour through a fractionation process that includes multiple crushing and sieving due to the external force of the peeled buckwheat,
A method for producing a buckwheat granule, characterized by adding water to the combination of the plurality of types of buckwheat flour and granulating and molding it to obtain a buckwheat granule as a raw material or a koji raw material.   2. The method for producing a buckwheat granule according to claim 1, wherein the buckwheat flour is prepared so that the crude protein of the buckwheat flour after blending is 5 to 35% by weight in combination of a plurality of kinds of buckwheat flour.   A method for producing a granulated buckwheat koji, obtained by kneading the buckwheat granule according to claim 1 or 2.   A method for producing an alcoholic beverage using the buckwheat flour granule and / or the granulated buckwheat koji according to claims 1 to 3.   Using buckwheat that is granulated by adding water to a combination of multiple types of buckwheat flour obtained through a fractionation process that includes multiple crushing and sieving by external force of peeled buckwheat A raw material for liquor production.   A granulated soba koji using soba made from the granulated molded body according to claim 5.   An alcoholic beverage produced using the liquor production material and / or granulated buckwheat koji according to claim 5 or 6.

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