JP2017169492A - Roasted barley koji malt production method and barley shochu production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing roasted barley koji malt that enables brewing of shochu with roast flavor and richness better than the prior art; and a barley shochu production method using the same.SOLUTION: Roasted barley koji malt of the present invention is obtained by a production method comprising: a roasting process of putting scoured and polished raw barley in a container and heating the container on an open fire for roasting; a cleaning process of cleaning the roasted barley; a soaking process of stirring the cleaned barley while adding water thereto so that it absorbs water; a steaming process of loosening and steaming the water-absorbed barley; and a koji malt production process of cooling the steamed barley and, in the temperature range from 30°C to 38°C inclusive, distributing seed malt therein for seeding, and incubating it to grow the koji mold. A barley shochu of the present invention is obtained by a production method using the roasted barley koji malt produced by the method above at least in a primary preparation process. Further, if the roasted barley koji malt is used also as barley added in a secondary preparation process, then all roasted barley koji malt barley shochu is obtained.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing roasted wheat straw and a method for producing wheat shochu. More specifically, the present invention relates to a method for producing a roasted wheat straw capable of producing a roasted incense and a shochu having umami which is not found in ordinary wheat straw, and a method for producing a wheat shochu obtained from this roasted wheat straw. .

  Conventionally, some shochu maker has proposed a method for producing barley shochu using roasted wheat. As a method for producing such a barley shochu, for example, the following Patent Document 1 discloses a method for producing a roasted barley shochu using wheat roasted by heated steam as a charged wheat used for secondary charging. .

  The method for producing roasted wheat shochu described in Patent Document 1 is a method of inoculating a mixture of raw wheat and water obtained by heat-treating with a steam at 180 ° C. to 200 ° C. for 60 seconds to 180 seconds to gelatinize the starch of wheat. Cultivated primary rice cake (moromi) is heated to 180 ° C to 200 ° C for 60 seconds to 180 seconds to add starch to the gelatinized secondary wheat and water to make secondary rice cake. It is distilled after fermentation. As a result, even if the raw wheat that has been refined is heated to be gelatinized, no oxidizing odor or burnt odor remains inside the wheat.

JP-A-6-13811

  On the other hand, the present inventor is also a person who produces a wheat shochu that is secondarily charged using roasted wheat, but the shochu obtained by the method described in Patent Document 1 has a weak roasting aroma. I felt. This is because the roasted raw wheat used in the method for producing wheat shochu described in Patent Document 1 is only the secondary charged wheat, and the raw wheat used in the primary charging is roasted Because it was not.

  So far, in the shochu industry, raw wheat for making koji has not been roasted. The reason is that polished raw wheat is polished (to remove fat and protein on the outside of the raw wheat, the same shall apply hereinafter), and those with a high starch content are most likely to contain gonorrhea (the fungi are propagated). It is presumed that the raw barley with carbonized surface was thought to be unable to breed or difficult to breed.

  In order to obtain a rich barley shochu that further improves the richness and flavor by making use of the scent of roasted wheat, the present inventor uses raw wheat that has been roasted in its entirety including not only wheat but also straw. In order to do so, it was necessary to study the degree of roasting with good aroma and the like, while the koji mold sufficiently propagated in the raw wheat used for koji making.

  The present invention was devised in view of the above points, and a method for producing a roasted wheat straw capable of producing a roasted incense and a shochu having umami which are not found in ordinary wheat straw, and ordinary wheat An object of the present invention is to provide a method for producing a roasted incense and a barley shochu having umami, which are not found in shochu using shochu.

  In order to achieve the above object, the method for producing roasted wheat straw according to the present invention includes a roasting process in which raw wheat that has been polished and polished is placed in a container, and the container is subjected to roasting by direct heating, and the roasting process A washing step for washing the roasted wheat obtained in the above, a soaking step for adding water while mixing the washed roasted wheat, a steaming step for loosening and steaming the absorbed roasted wheat, and the steaming The roasted wheat is cooled, and the seedling is spread within a temperature range of 30 ° C. or higher and 38 ° C. or lower, seeded and kept warm within the same temperature range, and a koji making process for propagating the koji mold is provided.

  Here, the roasting wheat used for wheat straw manufacture is obtained by the above-mentioned roasting process. When this roasted wheat is roasted over an open fire, components such as aroma and umami tend to remain more easily than a roasting method using hot air such as heated steam. Further, for example, roasted wheat having a degree of roasting called so-called shallow roasting or deep roasting can be obtained depending on the roasting degree, so that the flavor can be adjusted.

  In addition, raw wheat has the property that, when polished and polished, the surface of the wheat flour, which is shavings, adheres to the surface of the wheat after roasting. ing. The cause of this is not clear, but as a result of some stickiness between the raw material wheat surface containing moisture and the attached powder, the raw wheat surface was dried by roasting, and the attached powder was also dried, It is inferred that these stickiness were lost and separated. Thereby, the wheat flour which causes miscellaneous taste is removed. Furthermore, at least the surface of roasted wheat is lightly burnt brown or brown, and as a result, roasted aroma and umami components are improved as compared with conventional wheat straw.

  By passing through the above-mentioned washing process, roasted wheat is washed and the remaining dirt is removed, and it becomes a clean state suitable for the propagation of koji mold. In addition, through the above-described dipping process, the washed roasted wheat absorbs water and can have a moisture content suitable for performing the steaming process.

  By going through the above-mentioned steaming process, the enzyme easily decomposes the starch of the wheat and the gonococcus is easily propagated. Here, when high temperature water vapor hits roasted wheat, the wheat expands and cracks occur on the surface. Due to this cracking, even when roasted wheat whose surface is lightly burnt brown or brown, the koji mold is easily rooted in the wheat along the crack during the koji making process (so-called broken semen) There is an effect that was not known in the conventional iron making technology.

  Through the aforementioned koji making process, it is possible to attach the seed pods to the steamed roasted wheat at a temperature range suitable for breeding. Is obtained.

  Further, the container used in the roasting process is composed of a first container and a second container, and the temperature in the first container is in the range of 130 ° C to 145 ° C. The temperature in the container is in the range of 155 ° C. to 175 ° C., and the time during which the raw wheat stays in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. In this case, there is a roasted fragrance of a fragrant degree, and a lightly roasted roasted wheat with a refreshing flavor is obtained.

  Further, the container used in the roasting process is composed of a first container and a second container, and the temperature in the first container is in the range of 140 ° C. to 157 ° C., The temperature in the container is in the range of 160 ° C. to 182 ° C., and the time that the raw wheat stays in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. Is a strong roasted scent and a rich roasted roasted wheat with rich flavor.

  In order to achieve the above object, the method for producing a barley shochu of the present invention comprises a roasting process in which raw wheat that has been polished and polished is put in a container, and the container is subjected to roasting by direct heating. A washing step for washing the roasted wheat, a dipping step for adding water while absorbing the washed roasted wheat, a steaming step for loosening and steaming the absorbed roasted wheat, and the steaming roasting A wheat making process in which the wheat is cooled, seeded in a temperature range of 30 ° C. to 38 ° C., seeded and kept in the same temperature range, and the rooster is propagated to obtain roasted wheat straw; In the roasted wheat straw obtained by the koji making process, water and shochu yeast are added and mixed, and fermented at a predetermined temperature for a predetermined period to obtain a primary koji, a primary charging process, and the primary charging process. To the obtained primary rice cake, steamed raw wheat, hungry wheat and water are added and mixed to obtain a predetermined temperature. Obtained by fermenting for a predetermined period of time to obtain a secondary koji, a secondary charging step, a distillation step of distilling the secondary koji obtained in the secondary charging step to obtain a raw liquor, and the distillation step. A filtration step for filtering the raw liquor, and an aging step for storing the product filtered in the filtration step for a predetermined period.

  Here, the roasting wheat used for wheat straw manufacture is obtained by the above-mentioned roasting process. When this roasted wheat is roasted over an open fire, components such as aroma and umami tend to remain more easily than a roasting method using hot air such as heated steam. Further, for example, roasted wheat having a degree of roasting called so-called shallow roasting or deep roasting can be obtained depending on the roasting degree, so that the flavor can be adjusted.

  In addition, raw wheat has the property that, when polished and polished, the surface of the wheat flour, which is shavings, adheres to the surface of the wheat after roasting. ing. The cause of this is not clear, but as a result of some stickiness between the raw material wheat surface containing moisture and the attached powder, the raw wheat surface was dried by roasting, and the attached powder was also dried, It is inferred that these stickiness were lost and separated. Thereby, the wheat flour which causes miscellaneous taste is removed. Furthermore, at least the surface of roasted wheat is lightly burnt brown or brown, and as a result, roasted aroma and umami components are improved as compared with conventional wheat straw.

  By passing through the above-mentioned washing process, roasted wheat is washed and the remaining dirt is removed, and it becomes a clean state suitable for the propagation of koji mold. In addition, through the above-described dipping process, the washed roasted wheat absorbs water and can have a moisture content suitable for performing the steaming process.

  By going through the above-mentioned steaming process, the enzyme easily decomposes the starch of the wheat and the gonococcus is easily propagated. Here, when high temperature water vapor hits roasted wheat, the wheat expands and cracks occur on the surface. Due to the occurrence of this crack, even when roasted wheat whose surface is lightly burnt brown or brown, an effect is obtained in which the koji mold is easily rooted inside the wheat in the form of the crack during the koji making process.

  Through the aforementioned koji making process, it is possible to attach the seed pods to the steamed roasted wheat at a temperature range suitable for breeding. Is obtained.

  Then, water and shochu yeast are added to and mixed with the roasted wheat straw obtained and fermented at a predetermined temperature for a predetermined period of time to obtain a primary koji, and the primary charging step is completed.

  A secondary soot is obtained through the secondary charging process described above. And by passing through the above-mentioned distillation process, raw liquor is obtained from secondary koji. Furthermore, by passing through the above-described filtration step, excess fusel oil contained in the freshly distilled raw liquor is removed, and deterioration due to oxidation or the like can be prevented.

  By passing through the above-mentioned ripening step, a rich barley shochu with a richer and more roasted fragrance than the conventional one can be obtained. In addition, the storage period required for the aging process is arbitrarily set according to the flavor required by the manufacturer. The barley shochu obtained in this way is produced using roasted wheat straw so that the roasted incense is strong and umami.

  In addition, the hanging wheat used in the secondary charging step is to put the raw wheat that has been polished and polished into a container and roasting the container by direct fire, washing the roasted wheat obtained by roasting, While mixing the washed roasted wheat, water is added to absorb the water, the absorbed roasted wheat is loosened and steamed, the steamed roasted wheat is cooled, and the seed meal is baked in a temperature range of 30 ° C to 38 ° C. In the case of roasted wheat straw that has been spread and seeded and kept warm within the same temperature range, the roasted wheat straw is used in both the primary charging process and the secondary charging process. The whole amount of roasted wheat straw is obtained. In addition, the roasted wheat straw used with this hanging wheat is the same as the method for making roasted wheat straw used in the primary charging step.

  The barley shochu of the whole amount roasted wheat straw thus obtained has a roasted incense and umami that are not found in conventional barley shochu and becomes a rich barley shochu. Here, “whole roasted wheat straw” means that the roasted wheat straw is used in both the primary charging step and the secondary charging step in the production process of the wheat shochu, This term is used herein with the same meaning.

  When the above-mentioned wheat is roasted wheat, roasted wheat straw is used in the koji making process, and since the wheat is roasted wheat, the obtained barley shochu is used in conventional wheat shochu. It has no roasted incense and umami, making it a rich barley shochu.

  Further, the container used in the roasting process is composed of a first container and a second container, and the temperature in the first container is in the range of 130 ° C to 145 ° C. The temperature in the container is in the range of 155 ° C. to 175 ° C., and the time during which the raw wheat stays in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. In this case, the roasted wheat straw used in the koji making process has a roasted fragrance of a fragrant degree, and can be a so-called shallow roasting with a refreshing flavor.

  In addition, the container used in the roasting process of the hanging wheat is composed of a first container and a second container, and the temperature in the first container is in the range of 130 ° C to 145 ° C, The temperature in the second container is in the range of 155 ° C. to 175 ° C., and the time for the hung wheat to stay in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. In the case of the inside, the roasted wheat straw used as the overwheat can be made of a so-called light roast with a roasted incense of a fragrant degree and a refreshing flavor. In addition, this barley shochu is a barley shochu of whole roasted wheat straw using shallow roasted wheat.

  The said container used in the said roasting process is comprised from the 1st container and the 2nd container, and the temperature in the said 1st container exists in the range of 140 to 157 degreeC, The 2nd container The temperature within the range of 160 ° C. to 182 ° C., and the time for the raw wheat and the wheat to stay in the first container and the second container are in the range of 30 seconds to 40 seconds, respectively. In such a case, the roasted wheat straw used in the koji making process can be a so-called deep roasted product with a slightly strong roasted aroma, richness and a strong flavor.

  The container used in the roasting process of the wheat is composed of a first container and a second container, and the temperature in the first container is in the range of 140 ° C to 157 ° C. The temperature in the container 2 is in the range of 160 ° C. to 182 ° C., and the time for the raw wheat and the wheat to stay in the first container and the second container is 30 seconds to 40 seconds, respectively. In the above range, the roasted wheat straw used as the wheat can be a so-called deep roasted rice with a slightly strong roasted aroma, richness and flavor. This barley shochu is a barley shochu of whole roasted wheat straw using deep roasted wheat.

  In addition, the term “shallow roast” in the present specification means that the surface color after roasting is a bright color of wheat or straw, and there is a roasted incense of a fragrant degree, and it is fragrant and refreshing when manufactured. The flavored barley shochu is obtained.

  In addition, the term “deep roast” in the present specification means that the surface color after roasting is dark brown or dark brown, has a strong roasting fragrance, has a rich flavor when manufactured, and has a strong flavor. Shochu is obtained. In addition, when the surface color after roasting is dark brown or black, it is “burnt”, and it is not used because it is bitter and burnt smell is produced when producing barley shochu. If it is mixed in roasted wheat, it is preferable to remove it.

According to the method for producing roasted wheat straw according to the present invention, it is possible to obtain roasted wheat straw capable of producing a roasted incense and a shochu having umami which are not found in ordinary wheat straw.
Moreover, according to the method for producing barley shochu according to the present invention, a barley shochu having roasted incense and umami which is not found in shochu using ordinary wheat straw can be obtained.

  The embodiment of the present invention will be described in more detail. In addition, in this Embodiment, the manufacturing method of the roasted wheat straw and the manufacturing method of the barley shochu of whole quantity roasted wheat straw are demonstrated.

〔Example〕
[Steel making]
(Roasting process of raw wheat for wheat making)
Raw wheat with the shell still attached (barley in this embodiment) is refined, and the polished surface after the refined wheat is placed in a container, and the container is subjected to roasting by direct fire.

  A container is comprised from the 1st container and the 2nd container, and roasting is divided into 2 times and performed continuously. Each container is roasted for 30 to 40 seconds. Each container is a rotating drum that is made of metal and can be rotated and heated by an open flame, and raw wheat is put into the heated sand in the rotating drum, and roasting is performed while rotating the rotating drum. In addition, by mixing raw wheat and heated sand, raw wheat can be roasted evenly.

  The temperature in the rotating drum is set so that the temperature in the first container is in the range of 130 ° C. to 145 ° C., and the temperature in the second container is in the range of 155 ° C. to 175 ° C. The raw wheat after roasting is designed to be light roasted.

  After the roasting is finished, the sand and roasted wheat are sieved and separated, and only the roasted wheat is taken out. The roasted wheat after taking out takes rough heat by applying wind or the like, and removes deposits such as sand mixed in the roasted wheat.

  By passing through the roasting process described above, shallow roasted wheat used for koji making can be obtained. In addition, by performing roasting over an open flame, components such as aroma and umami tend to remain more easily than a roasting method using hot air such as heated steam.

  In addition, raw wheat has the property that, when polished and polished, the surface of the wheat flour, which is shavings, adheres to the surface of the wheat after roasting. ing. The cause of this is not clear, but as a result of some stickiness between the raw material wheat surface containing moisture and the attached powder, the raw wheat surface was dried by roasting, and the attached powder was also dried, It is inferred that these stickiness were lost and separated. Thereby, the wheat flour which causes miscellaneous taste is removed. Furthermore, at least the surface of roasted wheat is lightly burnt brown or brown, and as a result, roasted aroma and umami components are improved as compared with conventional non-roasted wheat straw.

(Washing process)
The obtained roasted wheat is washed. By passing through this washing step, the soil remaining on the roasted wheat is removed, and the clean state suitable for the growth of Aspergillus is obtained.

  In the present embodiment, a metal rotating drum having a water supply / drainage function and airtightness or semi-airtightness is provided from this step to the first half of the dipping step, steaming step, seeding step and iron making step described later. However, the present invention is not limited to this. For example, it does not exclude the use of a rotating drum for a part of the above-described work or the manual operation of all the above-mentioned work. Absent.

(Immersion process)
The roasted wheat washed in the above-described washing step is submerged while being mixed in the rotating drum (synonymous with the above-mentioned “add water”). By passing through this step, the washed roasted wheat absorbs water, and the water content suitable for performing the steaming step described later can be obtained.

  Since roasted wheat is roasted, there may be some variation in the degree of roasting.As a result, the moisture content when immersed is also varied, and the breeding state of koji mold is biased. Although it may occur, in this embodiment, the water content of the roasted wheat is made uniform by adding water while mixing the roasted wheat in the rotating drum.

(Steaming process)
The rotating drum is rotated or shaken to loosen the roasted wheat stored after dipping. Supply high-temperature steam into the rotating drum containing the roasted roasted wheat, maintain the temperature in the rotating drum at 99 to 101 ° C., and rotate the rotating drum continuously or intermittently. Steam for about 40-60 minutes while loosening the roasted wheat. By going through this step, the enzyme easily decomposes the starch of the roasted wheat, and the koji mold is easily propagated.

  In addition, when high-temperature water vapor hits the roasted roasted wheat, the wheat expands and the surface is cracked. Due to this cracking, even in the case of roasted wheat whose surface has been carbonized, koji molds are more likely to take root in the roasted wheat in the form of the crack during the koji making process (so-called broken semen condition is good) This is an effect that was not known in the conventional wheat shochu making technology.

  In the embodiment, the operation of loosening roasted wheat performed in the steaming process is performed by rotation of a rotating drum or the like, but is not limited to this, for example, it does not exclude performing manually. .

(Steel making process)
After the above-described steaming process, the roasted wheat is left to cool in a rotating drum until the temperature reaches about 38 ° C. Then, seed roast is distributed in a temperature range in which the roasted wheat after standing in the rotating drum is 30 ° C. or higher and 38 ° C. or lower, the rotating drum is rotated, etc., and the roasted wheat inside is stirred, Make sure the cocoons adhere evenly to the roasted wheat.

  Thereafter, while rotating the rotating drum intermittently in the rotating drum to loosen the roasted wheat, the temperature of the roasted wheat is maintained within a range of 30 ° C. to 38 ° C. Keep warm for ~ 44 hours. By passing through this step, the seed rooster uniformly adheres to the steamed roasted wheat in a temperature range suitable for breeding, and the koji fungus propagates on the seeded roasted wheat to obtain roasted wheat straw.

  In this embodiment, a series of operations in the koji making process is performed by the rotating drum. However, the present invention is not limited to this. For example, the operations in the koji making process are performed using 20 roasted wheat in the rotating drum. It may be carried out separately for the pre-process and the post-process, such as keeping the heat for ~ 28 hours, transferring the roasted wheat in the rotating drum to a koji making apparatus (so-called triangular shelf), and further keeping the heat for about 36-44 hours. .

[Primary preparation process]
Water and shochu yeast are added to and mixed with the roasted wheat straw obtained, and the mixture is fermented at a temperature of 25 ° C. to 30 ° C. for about 4 to 6 days to obtain primary koji, and the primary charging process is completed. It becomes.

[Secondary preparation process]
In the present embodiment, the wheat to be used in the secondary charging process is roasted and made in the same manner as in the primary charging process.
(Steel making process for wheat)
After the milled wheat, put the raw wheat whose surface has been polished into a container and roast the container by placing it in an open flame. In addition, since the container is the same as that used in the primary charging step, description of the configuration is omitted.

  In the secondary charging step, the temperature in the rotating drum is such that the temperature in the first container is in the range of 140 ° C. to 157 ° C., and the temperature in the second container is in the range of 160 ° C. to 182 ° C. The roasted wheat is deeply roasted.

  As in the case of the primary preparation process, the roasted wheat obtained is washed using a rotating drum, and the roasted wheat after washing is mixed with water and absorbed (immersed) while being mixed. Steam for about 40-60 minutes while loosening the barley. The steamed roasted wheat is kneaded according to the procedure of the koji making process described above. As a result, koji molds propagate on the seeded roasted wheat to obtain deep roasted roasted wheat straw (hereinafter referred to as “hanging wheat for roasted wheat straw used in the secondary charging step in this embodiment). Called roasted wheat straw).

  The roasted wheat straw for water and the water obtained in the above-mentioned wheat making process for wheat are added to the primary straw and mixed, and the mixture is mixed at a temperature of 25 ° C. to 30 ° C. for about 4 to 6 days. By fermenting, secondary koji is obtained. According to the inventor's knowledge, roasted wheat 1 used for primary straw is 2 for roasted wheat used for secondary straw (for example, roasted wheat used for primary straw is used for secondary straw for 500 kg). It seems that fermentation progresses suitably by mix | blending in the ratio from which a barley becomes 1000 kg).

[Distillation process]
Raw liquor can be obtained by transferring the secondary cake obtained in the secondary charging step described above to a single-type distiller and distilling it. The distillation step may be carried out at normal pressure or reduced pressure, but when it is carried out at normal pressure, a barley shochu with a distinctly extracted flavor of roasted wheat is obtained, and is carried out at reduced pressure. In this case, the flavor of the roasted wheat is pulled out, and there is little miscellaneous taste, etc., and a clear and tasteless barley shochu is obtained.

[Filtering process]
The raw liquor obtained in the above distillation process is filtered. As a result, excess fusel oil and starch contained in the freshly distilled raw liquor are removed, and deterioration due to oxidation and the occurrence of miscellaneous taste are prevented.

[Aging process]
Aging proceeds by storing the filtered raw liquor for a predetermined period. After a aging period of 3 to 6 months after distillation, an irritating odor such as an alcohol odor or a gas odor is reduced. For example, a scent or taste is stable and mellow after a aging period of 6 months to 3 years. Further, after a aging period of 3 years or more, it is called “long-term storage” or the like, and the roundness of the taste is further increased and the taste is increased. The storage period required for the aging process is arbitrarily set according to the flavor, branding, etc. required by the manufacturer.

  After a predetermined aging period, the whole amount roasted wheat straw shochu is obtained by adding water, blending, or the like. In addition, it may be commercialized as it is.

In order to evaluate the barley shochu of the whole amount roasted wheat straw obtained by the present embodiment, a physicochemical measurement test was performed under the following conditions.
(Test method)
In this test, a comparison target described below was tested under the conditions described below, and fragrance substances were measured. The same raw wheat varieties were used.

(Comparison)
The following four types of wheat shochu were compared.
(A) Conventional product manufactured by the inventor (hereinafter referred to as “conventional product”): normal wheat straw is used for primary charging, and roasted wheat with 20% light roasting is used for the hanging wheat used for secondary charging ( 80% regular wheat is used, total 100%).
(B) BM-7: A normal wheat straw is used in the primary charging, and a roasted wheat with a light roast is used for the total amount (100%) of the wheat to be used in the secondary charging.
(C) BM-8: The use of shallow roasted wheat straw in the primary charge, and the use of deep roasted wheat in the total amount (100%) of the wheat to be used in the secondary charge (that is, the total amount) Roasted wheat).
(D) BM-9: A roasted wheat bran of shallow roasting was used in the primary charge, and a roasted wheat straw of deep roasting was used in the secondary charging (that is, the whole amount roasted wheat straw).

(Preprocessing)
-Fill the chromatographic column with 3 grams of adsorbent PorapacQ,
-Wash the filler in the order of 50 ml of diethyl ether, 50 ml of methanol and 50 ml of distilled water.
-Dilute 100 ml of the measurement sample with distilled water so that the ethanol concentration becomes 10%, and then pass it through the filler.
-Wash with 50 ml of distilled water,
・ Eluted aroma components adsorbed on the filler with 60 ml of diethyl ether,
・ After dehydration with sodium sulfate, spray nitrogen molecules and concentrate to 2 ml.
-It measures by GC-MS (gas chromatograph mass spectrometer).

(GC-MS measurement conditions)
Measuring device: GC: QP-2010Plus (manufactured by Shimadzu Corporation)
Column: Pure-WAX 60 m long, 0.25 mm inner diameter, 0.5 μm film thickness (manufactured by GL Sciences)
Oven: 50 ° C (5 minutes hold)-10 ° C / min-240 ° C-240 ° C (5 minutes hold)
Carrier: He gas Pressure: 100kPa
Detector: MS, interface temperature 240 ° C, ionization temperature 230 ° C
Vaporization chamber: 204 ° C

  The scent expression of the detected compound is quoted from “National Institute of Food and Health (NIHS)”. In addition, for the peaks where differences were found, the area ratio (%) was calculated assuming that the conventional product was 100.00%, and the area ratio (%) of the compound not found in the conventional product was the smallest area from the comparative product The value is calculated as 100.00%.

(Discussion)
As can be seen from Table 1, for BM-7, 8, and 9, ethylpyrazine, a fragrant substance that was not detected in the conventional product, was detected, and it was found that BM-7 and 9 contained a large amount of ethylpyrazine. Expressing the scent of ethylpyrazine is a nutty and buttery scent.

  As can be seen from Table 2, BM-7, 8, and 9 were found to contain more furfural as compared to the conventional product. Furfural is a compound that emits a sweet scent, and expresses the scent as an almond-like, honey-like sweet scent, and roasted scent.

  That is, according to the method for producing barley shochu using the roasted wheat bran according to the present invention, the conventional barley shochu does not exist or has a flavor and umami such as the roasting incense as described above exceeding the conventional barley shochu. It was confirmed that barley shochu was obtained. Furthermore, as with BM-9, not only roasted wheat straw is used for the primary charge, but also roasted wheat straw is used for the secondary charge. It was confirmed that barley shochu using roasted whole wheat roast was obtained.

  Furthermore, the barley shochu according to the present invention was subjected to a sensory test by Mr. Tsuji et al., And many opinions were found that the drunk wake was refreshing and had a natural sweetness as compared with the conventional product. It is speculated that this may be due to the fact that a low-fat koji is obtained by the method for producing roasted wheat koji of the present invention, which slows the fermentation.

  In this specification, although the manufacturing method of the barley shochu using roasted wheat straw is disclosed, it is not limited to this, for example, roasted wheat straw is used as a raw material for miso and soy sauce, or It can also be used as a seasoning.

  In the present specification, a rotating drum is disclosed as an example of a container for roasting or the like, but is not limited thereto. For example, a roasting device for roasted wheat is composed of two rooms, and one room It may be a fluid roasting device, a pan, a net-like case body, etc.

  In the present embodiment, the roasted wheat for the primary charging process adopts a shallow roast from the viewpoint of easy propagation of koji mold, but is not limited to this, for example, processed by the above-described process. Deep roasted roasted wheat may be used. In this case, since the roasted wheat straw and the roasted wheat straw for the wheat are both deeply roasted, the roasted aroma is strong, and a rich and flavorful barley shochu is obtained when manufactured.

  In the present embodiment, the roasted wheat for the secondary charging process adopts a deep roasted one to enhance the flavor of the barley shochu to be produced, but is not limited to this, for example, a shallow roasted one It may be. In this case, since the roasted wheat straw and the roasted wheat straw for wheat are shallowly roasted, there is a roasted incense of a fragrant degree, and a refreshing flavored barley shochu can be obtained.

In the present embodiment, the barley shochu is roasted using roasted wheat bran using shallow roasted wheat for the primary charging process and using deep roasted roasted wheat for the secondary charging process. Although it is the barley shochu of the whole amount roasted wheat straw using wheat straw, it is not limited to this, For example, the following aspects including the barley shochu using roast wheat straw may be sufficient.
[Wheat shochu of all roasted wheat straw]
(A) For primary charging process: using roasted wheat straw using shallow roasted wheat, for secondary charging process: using roasted wheat straw using shallow roasted wheat.
(B) For primary charging process: using roasted wheat straw using deep roasted wheat, for secondary charging process: using roasted wheat straw using deep roasted wheat.
(C) For primary charging process: using roasted wheat straw using deep roasted wheat, for secondary charging process: using roasted wheat straw using shallow roasted wheat.
[Roasted wheat straw and roasted wheat barley shochu]
(D) For primary charging process: using roasted wheat straw using shallow roasted wheat, for secondary charging process: using deep roasted roasted wheat.
(E) For primary charging process: roasted wheat straw using shallow roasted wheat is used, for secondary charging process: shallow roasted wheat is used.
(F) For primary charging process: using roasted wheat straw using deep roasted wheat, for secondary charging process: using deep roasted roasted wheat.
(G) For primary charging process: using roasted wheat straw using deep roasted roasted wheat, for secondary charging process: using shallow roasted roasted wheat.
[Barley shochu using roasted wheat straw]
(H) For primary charging process: using roasted wheat straw using shallow roasted wheat, for secondary charging process: using normal wheat or wheat straw (not roasted).
(I) For primary charging process: using roasted wheat straw using deep roasted roasted wheat, for secondary charging process: using normal wheat or wheat straw (not roasted).
(J) For primary charging process: normal wheat straw is used, for secondary charging process: roasted wheat straw using shallow roasted wheat is used.
(K) For primary charging process: normal wheat straw is used, for secondary charging process: roasted wheat straw using deep roasted wheat is used.

  The terms and expressions used in the present specification and claims are for explanatory purposes only, and are not intended to be limiting in any way. Features and terms described in the present specification and claims There is no intention to exclude terms or expressions equivalent to some of them. It goes without saying that various modifications are possible within the scope of the technical idea of the present invention.

Claims (10)

A roasting process in which raw wheat that has been polished and polished is placed in a container, and the container is roasted by direct fire;
A washing step for washing the roasted wheat obtained in the roasting step;
A dipping process of adding water and absorbing water while mixing the washed roasted wheat,
A steaming step of loosening and steaming the absorbed roasted wheat;
The steamed roasted wheat is cooled, seeded in a temperature range of 30 ° C. to 38 ° C., seeded and seeded, and kept in the same temperature range, and a koji making process for breeding koji molds is provided. A method for producing wheat straw. The said container used in the said roasting process is comprised from the 1st container and the 2nd container, and the temperature in the said 1st container exists in the range of 130 to 145 degreeC, The 2nd container The temperature inside is in the range of 155 ° C to 175 ° C, and the time during which the raw wheat stays in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. The method for producing roasted wheat straw according to 1. The said container used in the said roasting process is comprised from the 1st container and the 2nd container, and the temperature in the said 1st container exists in the range of 140 to 157 degreeC, The 2nd container The temperature within the range is 160 ° C to 182 ° C, and the time during which the raw wheat stays in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. A method for producing a roasted wheat straw according to claim 1. The raw wheat that has been polished and polished is put in a container, and the roasting process is performed by subjecting the container to direct fire, the cleaning process for cleaning the roasted wheat obtained in the roasting process, and the cleaned roasted wheat A soaking process in which water is added and absorbed while mixing, a steaming process in which the roasted wheat that has absorbed water is loosened and steamed, and the roasted wheat that has been steamed is cooled, so that the seed meal is within a temperature range of 30 ° C to 38 ° C. A koji making process that spreads and seeds and keeps the temperature within the same temperature range, propagates koji molds to obtain roasted wheat koji,
A primary charging step, in which water and shochu yeast are added to and mixed with the roasted wheat straw obtained by the koji making process, and fermented at a predetermined temperature for a predetermined period to obtain a primary koji;
A secondary charging step, wherein the primary straw obtained in the primary charging step is added with and mixed with steamed raw wheat and water and fermented at a predetermined temperature for a predetermined period to obtain a secondary straw. ,
A distillation step of distilling the secondary koji obtained in the secondary charging step to obtain raw sake;
A filtration step of filtering the raw liquor obtained in the distillation step;
A method for producing wheat shochu, comprising a maturing step of storing the product filtered in the filtering step for a predetermined period. The above-mentioned wheat used for the secondary charging step is put into a container with raw wheat that has been polished and polished, and then roasted by direct heating of the container, and the roasted wheat obtained by roasting is washed and washed. While mixing the roasted wheat, water is added to absorb water, the roasted wheat that has been absorbed is loosened and steamed, and the steamed roasted wheat is cooled and distributed in a temperature range of 30 ° C to 38 ° C. The method for producing barley shochu according to claim 4, which is a roasted wheat straw obtained by breeding koji molds by seeding and keeping the temperature within the same temperature range. The method for producing a wheat shochu according to claim 4, wherein the wheat is roasted wheat. The said container used in the said roasting process is comprised from the 1st container and the 2nd container, and the temperature in the said 1st container exists in the range of 130 to 145 degreeC, The 2nd container The temperature inside is in the range of 155 ° C to 175 ° C, and the time during which the raw wheat stays in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. 4. A method for producing a wheat shochu according to 4. The container used in the roasting process of the wheat is composed of a first container and a second container, and the temperature in the first container is in the range of 130 ° C to 145 ° C. The temperature in the container of 2 is in the range of 155 ° C. to 175 ° C., and the time for the hung wheat to stay in the first container and the second container is in the range of 30 seconds to 40 seconds, respectively. A method for producing a barley shochu according to claim 5. The said container used in the said roasting process is comprised from the 1st container and the 2nd container, and the temperature in the said 1st container exists in the range of 140 to 157 degreeC, The 2nd container The temperature within the range of 160 ° C. to 182 ° C., and the time for the raw wheat and the wheat to stay in the first container and the second container are in the range of 30 seconds to 40 seconds, respectively. The method for producing a barley shochu according to claim 4. The container used in the roasting process of the wheat is composed of a first container and a second container, and the temperature in the first container is in the range of 140 ° C to 157 ° C. The temperature in the container 2 is in the range of 160 ° C. to 182 ° C., and the time for the raw wheat and the wheat to stay in the first container and the second container is 30 seconds to 40 seconds, respectively. The method for producing a barley shochu according to claim 5.