JP2009219412A - Sho-chu(japanese white distilled liquor) and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a "sho-chu", with a conventionally unused food material as a raw material, and to provide a method for producing the "sho-chu". <P>SOLUTION: In obtaining the "sho-chu" by koji preparation, primary fermentation, secondary fermentation followed by distillation, okra is used as a raw material in the secondary fermentation; wherein the okra is preferably such as to have been put to vacuum drying. Thereby, the "sho-chu" with a conventionally unused food material as a raw material is obtained. Use of vacuum-dried okra enables the viscosity of the "moromi"(unrefined "sho-chu") obtained by the secondary fermentation to be reduced and also enables the grassy smell of the "sho-chu" after the distillation to be reduced. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a shochu and a method for producing the shochu, and particularly to a shochu using okra as a raw material and a method for producing the shochu.

  Although shochu and wheat are widely known as shochu, it is known that various other materials can be used. For example, a method for producing shochu using sesame as a raw material (Patent Document 1), a method for producing shochu using ginseng as a raw material (Patent Document 2), a shochu using miscellaneous grains as a raw material, and a method for producing the same (Patent Document 3) are known.

Japanese Patent Publication No.56-36914 Japanese Patent Publication No.61-39034 JP 2004-105053 A

  Each of the above shochu has a unique aroma and umami, but development of a shochu having an unprecedented aroma and umami has been desired.

  The present invention has been made in view of the above circumstances, and one of its purposes is to provide a shochu using a food material that has not been conventionally used as a raw material and a method for producing the shochu.

  Another object of the present invention is to provide a shochu liquor in which the blue odor of the raw material hardly remains and a method for producing the shochu.

  The shochu of the present invention is characterized by using okra as a raw material.

  According to this configuration, it is possible to obtain an unprecedented shochu using okra as a raw material.

  It is preferable that the okra used for this raw material is vacuum-dried.

  According to this configuration, shochu with less raw odor can be obtained by using vacuum-dried okra.

  On the other hand, the method for producing shochu according to the present invention comprises a koji making process for producing koji, a primary fermentation process for mixing water, koji and shochu yeast to obtain primary mash, and adding a raw material to primary mash to obtain secondary mash. A method for producing shochu comprising a secondary fermentation step and a distillation step for distilling secondary mash, wherein okra is used as the raw material.

  According to this configuration, in the secondary fermentation step, by using okra, it is possible to obtain a shochu made from an unprecedented food material.

  In the method for producing shochu of the present invention, it is preferable that the okra used as a raw material is vacuum-dried.

  According to this configuration, shochu with less raw odor can be obtained by using vacuum-dried okra.

  According to the shochu of the present invention, it is possible to provide a novel shochu that is not conventionally used as a raw material. Moreover, according to the method for producing shochu of the present invention, shochu using okra as a raw material can be obtained.

  The shochu of the present invention uses okra as a raw material. Typically, the shochu liquor of the present invention is obtained through processes including a koji making process, a primary fermentation process, a secondary fermentation process, and a distillation process described below.

<Steel making process>
The iron making process is a process of making a bag. Usually, rice bran raw materials such as rice and wheat are cooked, cooled, mixed with seed meal, and the mixture is allowed to stand for a certain period of time to grow the koji mold to make a koji. The salmon raw material is steamed and then cooled, and the seeding temperature is 34-40 ° C, usually around 36 ° C. The period during which the koji mold is grown after mixing the seed pod is 40 to 48 hours, usually about 2 days. As the koji mold, there are white koji mold, black koji mold, yellow koji mold, and the like. For the production of oyster shochu, mainly white koji mold or black koji mold is used.

<Primary fermentation process>
In the primary fermentation, water and shochu yeast are mixed in the koji, and the mixture is fermented for a predetermined period to be primary mash. The temperature of primary fermentation is 20 ° C. to 30 ° C., and the period is preferably 4 to 8 days, particularly around 6 days. If it is in the said temperature range, it is preferable at the point of yeast growth. Since the temperature of the mash increases as the fermentation progresses, it is desirable to cool the mash so that it does not exceed 30 ° C or to stir while lowering the temperature. Moreover, if it is in the range of the said fermentation period, it is preferable at the point of yeast cultivation. The blending ratio of cocoon and water is preferably about 1.4 to 1.6 water with respect to cocoon 1. A blending ratio in this range is preferable in terms of yeast growth.

<Secondary fermentation process>
In the secondary fermentation process, the raw material is added to the primary mash and, if necessary, water is added for fermentation to obtain the secondary mash. The okra used as a raw material can be used as it is, but it is preferable to dry it in advance, and in particular to vacuum dry it. By using vacuum-dried okra, it is possible to obtain a secondary mash that is less viscous and perform distillation under reduced pressure, and it is possible to obtain a shochu liquor with little raw odor. The drying conditions are preferably temperature: 70 to 80 ° C., pressure: 0.1 to 0.15 Pa, and drying time: about 600 to 900 minutes. If it is in the said temperature range, the component of okra will be hard to destroy, and dry okra preferable for manufacture of shochu will be obtained. Moreover, if it is in the said pressure range, it is preferable at the point of the quality of the dried okra. Furthermore, if it is in the range of the said drying time, it is preferable at the point which can fully dry and does not require drying time unnecessarily.

  It is preferable to cut the okra before drying so that it becomes a piece of about half or less of the original. Efficient drying can be achieved by cutting okra. Also, it is not necessary to remove okra seeds before drying. Even if the seed is not removed, a shochu liquor with less blue odor can be obtained as shown in the examples described later.

  The above raw materials are mixed with primary mash. The mixing ratio is 1 to 3 of okra (the weight of raw okra even in the case of dried okra) with respect to 1 of the weight of the koji raw material. This mixing ratio is preferable in terms of the flavor of shochu. When dry okra is used as a raw material, it is desirable to add more water in the secondary fermentation process. In that case, it is preferable that the ratio of dry okra and water is about 5 to 25 with respect to dry okra 1 by weight. In addition, when raw okra is used as a raw material, water may be added as appropriate, but usually water may not be added.

  As for the temperature at the time of such secondary fermentation, about 20-30 degreeC is suitable. Even in the secondary fermentation, it is preferable to cool the mash so that the temperature of the mash does not rise excessively. For example, when the temperature of the mash is increased, the mash is cooled by stirring the mash, cooling the tank containing the mash with the refrigerant from the outside, or inserting a refrigerant flow pipe into the mash. Moreover, it is preferable that the period of secondary fermentation is usually about 8 to 10 days. Such a secondary fermentation period is preferable in terms of the flavor of shochu.

  By the above secondary fermentation process, starch saccharified by koji is decomposed into alcohol and carbon dioxide by shochu yeast grown in the primary mash.

<Distillation process>
In the distillation process, the secondary moromi obtained in the secondary fermentation process is heated and boiled, and the generated steam is cooled to obtain shochu. Distillation is performed with a single-type distiller if it is a second-class shochu, and with a continuous distiller if it is a first-class shochu. Depending on the stickiness of the secondary mash, water may be added to the secondary mash and then distillation may be performed.

<Other processes>
In addition, if necessary, each process such as split water for adding water to distilled raw sake, storage for keeping the raw sake laid for a predetermined period, blending for mixing a plurality of raw sakes, or the like may be performed alone or in combination.

  Using okra, shochus of Sample 1 to Sample 4 were prepared as follows. The outline of the process for producing shochu is as shown in FIG. That is, primary fermentation is performed using dry white koji obtained by koji making, then secondary fermentation is performed using okra, and the resulting secondary mash is distilled to obtain shochu.

<Drying raw materials>
Prepare approximately 9kg of raw okra that has been pretreated after dropping the sticker, vacuum-dry and crush it. The pretreatment was performed by washing raw okra → boiling at about 90 ° C. for about 15 minutes → cooling. For vacuum drying, a drying apparatus described in JP-A-2006-64350 was used. Drying conditions are as described later. The number of rotations of the screw of the drying device during drying is heavier and more sticky in the initial stage of drying. Therefore, the load of the screw drive motor is reduced by gradually increasing the number of rotations as the drying progresses. can do. After vacuum drying, the okra is a crushed piece that does not retain its original shape, but because the crushed piece size varies widely, it is crushed with a commercially available pulverizer into a powder form. As a result of this drying and pulverization, a total amount of 720 g of dried okra was obtained.

Temperature: 70 ° C
Pressure: 0.1Pa
Time: 900 minutes Screw speed: Decrease at the beginning of drying, then gradually increase as drying progresses

<Steel making>
Cook 1.4kg of rice, cool it to 36 ° C, mix with seed meal (white fungus), and leave it for 42 hours to obtain rice cake. This cocoon is dried by ventilation at 30 to 40 ° C. to obtain a dry white cocoon.

<Primary fermentation>
In a stainless steel container, 1390 g of dried white rabbit, 2370 ml of water, and 10 ml of yeast suspension were added and mixed. The mixture was allowed to stand at a temperature of about 25 ° C. for 6 days. As the yeast, association dried shochu yeast S2 was used. Moreover, the yeast suspension was obtained by dissolving the yeast in water so as to be 0.9 g / 10 ml. Primary mash is obtained by this primary fermentation.

<Secondary fermentation>
The total amount of primary mash obtained in the primary fermentation was mixed with 120 g of okra dried under the above conditions + 2520 ml of water (sample 1), 240 g of okra + 2760 ml of water (sample 2), 360 g of okra + 2880 ml of water (sample 3). And ferment for 8 days. During that time, the mash during secondary fermentation was mixed as appropriate, and the mash temperature was adjusted to about 25-30 ° C. Secondary mash was obtained by this secondary fermentation. The vacuum-dried okra was considered to be equivalent to 3 kg of raw okra in the sample 2 in which the weight ratio of “{dried okra / (dry okra + water)} × 100” was 8%.

<Distillation>
1 L of water was added to each of the obtained secondary mashes and distilled under reduced pressure using a single-type distiller to obtain shochu. The pressure during distillation is 0.08 MPa.

(Sample 4)
In the secondary fermentation in Sample 2 above, shochu to be Sample 4 was produced using 3 kg of fresh okra instead of using vacuum-dried okra. During the secondary fermentation, raw okra was ground and mixed with the primary mash without adding water. In addition, the amount of water added to the secondary mash during the distillation was 2 L. Other manufacturing conditions are the same as those of Sample 2.

(Evaluation)
First, regarding the samples 1 to 3, the amount of carbon dioxide gas produced by moromi in the secondary fermentation was measured. Here, the weight of the mash was measured every day, and the amount reduced compared to the mash weight of the previous day was defined as the amount of weight loss associated with the production of carbon dioxide (carbon dioxide loss). As a result, as shown in FIG. 2, it was found that the sample with a larger amount of dry okra had a higher carbon dioxide loss and a faster fermentation rate of moromi.

  Next, the following evaluation was performed on each sample before and after distillation. A part of each sample (sample on the 7th day of secondary fermentation) one day before distillation was collected, and the supernatant obtained by centrifuging the collected sample was analyzed to examine the amount of contained substances. Centrifugation conditions are: rotation speed: 10000 rpm, temperature: 4 ° C., time: 20 minutes.

  Moreover, the amount of contained substances was investigated also about the shochu after distillation. Then, the degree of sake was examined for the sample before distillation, and the yield of alcohol (yield of 100% alcohol per ton of raw material (liter)) was examined for the sample after distillation. The results of these analyzes are shown in Tables 1 and 2.

  In addition, samples 1 to 3 using vacuum-dried okra were compared with samples 4 using raw okra, and the stickiness of secondary moromi and the raw odor of shochu were also evaluated.

  The shochus of Sample 1 to Sample 3 obtained after distillation contained components as shown in Table 1. In addition, the shochus of Samples 1 to 3 could be distilled under reduced pressure without mixing the secondary mash fermentation broth into the distillate even when 1 L of water was added during the distillation. This is presumed to be because secondary moromi with little stickiness could be obtained by using dried okra. On the other hand, the shochu liquor of Sample 4 was mixed with the fermented liquor of the secondary mash in the distillate, despite the addition of double the water of Sample 1 to Sample 3 during the distillation. And the shochu of sample 1 to sample 3 had less blue odor than the shochu of sample 4.

  The present invention is suitably used in shochu using okra and its manufacturing field.

It is a flowchart which shows the manufacturing method of the shochu which concerns on an Example. It is a graph which shows the change of the carbon dioxide gas weight loss in the secondary fermentation of an Example.

Claims (4)

Shochu characterized by using okra as a raw material. The shochu according to claim 1, wherein the raw okra is vacuum dried. A koji making process, a primary fermentation process in which water and shochu yeast are mixed with koji to obtain primary mash, a secondary fermentation process in which raw mash is added to obtain secondary mash, and secondary mash is distilled. A method for producing shochu comprising a distillation step,
A method for producing shochu, wherein okra is used as the raw material. The method for producing shochu according to claim 3, wherein the raw okra is dried in a vacuum.

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