JP2628434B2 - Shochu manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing shochu using brown barley which has been subjected to raw material treatment suitable for the production of shochu. More specifically, the present invention relates to a method for producing shochu using as a raw material brown wheat that has been subjected to two pre-gelatinization treatments and a press treatment.

[0002]

2. Description of the Related Art There are two types of barley shochu using barley koji and barley, and rice koji and barley as raw materials. In recent years, production has increased for barley koji and shochu made from barley. In addition to barley shochu, barley is also used as an auxiliary material such as buckwheat shochu and sesame shochu, and all of them are used as whitened to about 70%. By the way, in sake brewing, the portion close to the outer skin of the raw material is usually removed by refining because it causes unpleasant components of alcoholic beverages, but also in the production of shochu, the portion close to the outer skin of the raw material is similarly removed by refining, It is generally used. The components removed by the whitening are high in protein, high in fat, and high in minerals. Protein is a savory component, and fat is the source of oily smell which is most disliked in shochu.
However, since it has a bad effect on the quality of sake, the amino acid is metabolized by yeast and forms a base of flavor components. Therefore, it is desirable that the raw material contains an appropriate amino acid. Barley shochu has less flavor derived from raw materials than potato shochu, rice shochu, etc.
It is desired to diversify the quality of barley shochu.

[0003] On the other hand, the yield of raw materials is reduced by whitening. Alcohol yield per ton of barley raw material when using 70% refined barley (pure alcohol /
The raw material used is about 330 l. Although the raw material yield is improved by using low-whitening, that is, using raw materials that are closer to brown wheat, the conventional method has problems that water absorption is difficult, raw material processing is difficult, and the quality of sake is reduced.

[0004]

As described above, in the production of barley shochu, there are the following problems to be solved immediately. That is, to improve the yield of raw materials; and, at the same time, to obtain high quality shochu.

[0005]

Means for Solving the Problems The present inventors have solved the above-mentioned problems in the conventional method for producing shochu, and have conducted intensive studies through experiments to achieve the above-mentioned problems. In producing shochu, the barley was first pregelatinized, the pregelatinized one was subjected to press processing using a roll and pressed, then the prepressed one was pregelatinized again and subjected to use. It was found that the yield of raw materials was surprisingly improved, and shochu of satisfactory quality was efficiently obtained.

[0006] The present invention has been completed as a result of further research based on the above findings.
It is an object of the present invention to provide a method for producing shochu that eliminates problems in conventional shochu production, improves the yield of raw materials, and enables efficient production of shochu with excellent quality. Another object of the present invention is to provide a method for producing shochu that uses brown wheat as a raw material, but fermentation proceeds extremely efficiently, yields are remarkably improved, and high-quality shochu with good flavor can be obtained. Is to provide.

[0007]

The method for producing shochu according to the present invention, which achieves the above object, uses brown barley as a raw material, and firstly, the brown barley is subjected to a pregelatinization treatment, followed by a press treatment, and again to a pretreatment.
It is characterized in that it is used after conversion. That is, in the first pregelatinization treatment, after water is sprayed on the wheat, the wheat is brought into contact with steam to be pregelatinized. In the press treatment, the wheat that has been pregelatinized in the first pregelatinization process is subjected to press processing using a roll and pressed to a predetermined thickness. In the second pregelatinization process, the unripe barley pressed by the press process is immersed in water to be pregelatinized.

More specifically, the method for producing shochu of the present invention has the following configuration. That is, for crude barley, and sprinkling 2-10 wt% of water of該玄barley, 120
The roasted barley is pregelatinized by contacting it with steam at a temperature of ~ 180 ° C for 10 to 40 minutes, and the pregelatinized barley is subjected to pressing using a roll to reduce the grain of the barley to an average of 1.2 to 3 mm. and flaked to a thickness of, the resultant flaking process crude barley, add water the amount of water in the range of 20 to 60 wt%, the use of which was treated again α of, resulting in the fermentation material <br/> Features.

The temperature of the steam in the first pregelatinization treatment is set slightly higher than that in the case where the raw material to be processed is refined, because the raw material to be processed is brown wheat. Further, the pressed thickness of 1.2 to 3 mm of the wheat grain obtained by the pressing treatment makes the wheat grain subjected to the first pregelatinization treatment easy to absorb water, thereby efficiently absorbing water in the second pregelatinization treatment. It is important that the second α-formation be performed in a short time in a favorable state.

In the method for producing shochu according to the present invention, the pregelatinized brown wheat obtained through the first pregelatinization-pressing and the second pregelatinization is used as a fermentation raw material. It is also possible to use a koji obtained by koji-making using it as a koji raw material, or to use it for both a fermentation raw material and a koji.

According to the method for producing shochu of the present invention, the fermentation process is slow, and if used without refinement, it shifts to shochu in which shell odor is obtained. Can be used as it is without refining to produce high-quality shochu from brown wheat grains without any offensive odor. That is, according to the method for producing shochu of the present invention, fermentation proceeds extremely efficiently, yields are remarkably improved, and high-quality shochu with good flavor can be obtained even when brown wheat is used as a raw material.

Hereinafter, experiments performed by the present inventors to complete the present invention will be described in detail.

[0013]

[Experiment 1] This experiment was performed to clarify the conditions of the first immersion pregelatinization treatment and press treatment, and the solubility was evaluated. The solubility was determined in accordance with the analysis method prescribed by the National Tax Agency, that is, 10 g of the sample was mixed with Sankyo Co., Ltd. Coculase SS (α-amylase, 60 units / ml).
50 ml of M succinate buffer (pH 4.3) at 30 ° C.
Dissolved for 24 hours. The dissolution rate was represented by the ratio of the amount of glucose in the liquid to the amount of glucose in brown wheat. The first immersion α of the watering 0-15% of water relative to the crude barley, 100
Gelatinization was performed using steam at 蒸 気 200 ° C. for a contact time of 3 to 40 minutes. Press processing was performed by passing between rolls having a width of 1.2 to 5 mm. As a result, as shown in Table 1, the immersion α-conditioning conditions are preferably a watering amount of 2 to 10% (relative to the weight of wheat), a steam temperature of 120 to 180 ° C, and a contact time of 10 to 40 minutes. 1.2-3mm
Was preferred.

[0014]

[Experiment 2] The water absorption of untreated barley treated with the conditions obtained in Experiment 1 was compared with that of untreated barley and milled barley.
As a result, as shown in FIG. 1, it can be seen that brown barley has a significantly lower water absorption rate than polished barley. This property was a negative factor in the raw material processing. On the other hand, immersion α-
The pressed barley had an improved water absorption rate and was faster than untreated barley.

[0015]

[Experiment 3] In this experiment, the soaked and pressurized brown wheat was further immersed and pregelatinized to examine the solubility. According to the results of Experiment 1, the first immersion α-formation was performed with a water spray amount of 6% (based on the weight of wheat), a steam temperature of 150 ° C., a contact time of 30 minutes, and a roll gap of 1.2 mm. The thus treated barley was immersed again so that the water content after immersion became 30 to 45% (based on the weight of the barley), steamed for 30 minutes to obtain α, and the dissolution rate was analyzed according to the analysis method prescribed by the National Tax Agency. as a result,
75-83% solubility by soaking again and pregelatinizing
The tendency was stronger as the water content after immersion was larger. Further, when the pearled barley immersed so as to have a water content of 35% (relative to the weight of barley) and untreated barley were pregelatinized and compared by the same method, the dissolution rate of the barley was 62%, and that of the barley was 35%. There was a marked difference from the press treatment.

[0016]

[Experiment 4] In Experiment 4, a charging test was carried out using raw materials which had been subjected to press treatment and raw material processing by conventional methods using pearled barley and brown barley, respectively. The factors of the raw material treatment performed by the press treatment are as follows: the first pregelatinization was performed at a spraying amount of 6%, a steam temperature of 150 ° C., and a contact time of 30 minutes, and the pressed wheat with a roll gap of 1.2 mm was re-watered to a moisture of 35%. % (Relative to the weight of brown wheat) and steamed for 30 minutes to obtain the second α
Was performed. Grain and brown oats are 35% moisture
(With respect to the weight of brown barley) and steamed for 30 minutes to gelatinize. The preparation formula is shown in Table 2. The primary moromi was made with koji using pearled barley and water, and koji-produced by a conventional method was used. As the yeast, Kagoshima yeast was used, and fermentation was carried out at 25 ° C. for 5 days at a constant rate. For the secondary moromi, brown wheat and water treated by press treatment were added to the primary moromi, and fermentation was performed at 25 ° C. for 7 days at a constant temperature. As a target, 10% to 1% of barley, ground barley and ground barley treated by the conventional method were used as secondary raw materials.
Fermented for 4 days. Table 3 shows the results of component analysis after the fermentation. In the press treatment, 14.8% of alcohol was obtained, and the alcohol yield was 2981 in terms of tons of raw material.
On the other hand, in the case of using wheat and brown wheat in the conventional method, the alcohol content was low at 16.3% and 13.3%, respectively, and the yield of alcohol per ton of raw material was 2651 and 2561, respectively. When ground wheat was used, the alcohol concentration was 15.2 % and the yield of alcohol per ton of raw material was 2881, which was a relatively high value. Next, these mashes are distilled by vacuum distillation, and the obtained undiluted sake is watered to 25%.
The odor components were analyzed. As a result, as shown in Table 4, isoamyl acetate, ethyl caproate, and ethyl caprylate were contained more than the target. As described above, it is difficult to produce shochu rich in esters and rich in flavor only by using brown wheat as a raw material, and it has been found that this can be realized by performing raw material treatment in which the amino acid of the raw material is easily dissolved.

[0017]

[Summary] As described above, the present inventors have found that by subjecting barley to gelatinization and pressing twice, the dissolution rate can be improved and the raw material yield in the production of shochu can be improved. Moreover, the amino acids in the raw material elute efficiently,
It was revealed that many yeasts with high aroma such as isoamyl acetate and ethyl caproate were produced by yeast. From the above experimental results, to use high-quality shochu without any off-flavors from the grain of brown wheat using brown wheat as it is without refining efficiently and at high yield,
It is essential that the wheat is pregelatinized, then pressed and then pregelatinized again, and the first pregelatinization, press and the second pregelatinization must be performed under the following conditions: It turned out to be. First pregelatinization treatment Sprinkling amount 2-10% Steam temperature 120-180 ° C Steam contact time 10-40 minutes Press treatment 1.2 g of barley grain pregelatinized in the first pregelatinization treatment on average
Press to a thickness of ~ 3 mm. Second pregelatinization treatment Water content 20 to 60% The present invention has been completed based on the facts found through the above experiments.

[0018]

EXAMPLES The contents of the present invention will be further described below with reference to examples, but the present invention is not limited to these examples.

[0019]

Example 1 Production of Shochu (Koji raw material: barley, hanging raw material: brown barley) Shochu was manufactured by charging with the mixing ratio shown in Table 5. Raw wheat (70% refined) was used as a koji raw material, and brown barley subjected to raw material treatment as described below was used as a secondary raw material. As the above-mentioned refined barley, a barley refined to 70% using a milling machine manufactured by Satake Seisakusho Co., Ltd. was used. At this time, about 145 kg to obtain 100 kg of barley
Brown wheat was used. In order to obtain raw wheat as a secondary raw material, the raw wheat was processed as follows.
That is, the first pregelatinization treatment was performed on brown wheat using a pressing machine manufactured by Yoneyama Grain Machine Co., Ltd. In the first pregelatinization treatment, 5% water was sprinkled with respect to the weight of the wheat, and was brought into contact with steam at 150 ° C. for about 20 minutes. Next, the wheat thus pregelatinized in the first pregelatinization treatment was passed through a roll gap having a width of 1.5 mm, pressed to an average thickness of 1.5 mm, and pressed. Water was added to the pressed barley so that the water content became 40% (based on the weight of the barley), and the barley was steamed for 40 minutes to perform a second pregelatinization process. Thus, the first pregelatinization treatment, the press treatment, and the second pregelatinization treatment yielded 200 kg of brown wheat as a secondary raw material. In the production of koji, first, the above-mentioned barley was immersed in water to absorb water. At this time, the absorption rate of the grain was 35% (based on the weight of the wheat). Next, the immersed barley was steamed for 30 minutes. Thereafter, the mixture was allowed to cool to 40 ° C., inoculated with 1 g of seed koji (white koji mold) per 1 kg of pearled barley, and was inoculated at 40 ° C. and RH 95% for 24 hours.
35 ° C., RH 95% for 6 hours, 30 ° C., RH 90% 1
After culturing for 8 hours, koji was produced. The primary moromi uses about 120 kg of obtained koji (100 kg as pearled barley),
The feed water was adjusted to 120 l, inoculated with Kagoshima yeast previously cultured, and fermented for 5 days. The secondary moromi was prepared by adding 330 l of water to the primary moromi thus obtained.
Approximately 280 kg of barley that had been subjected to the above-described raw material treatment (200 kg as a starting barley) was added, and fermented for 7 days. The temperature course in the production of the primary and secondary mashes was as shown in FIG. Thus, 690 l
Aged moromi was obtained. The aged moromi was distilled under reduced pressure using a distillation machine manufactured by Chemical Plant Co., Ltd.
I got The obtained shochu liquor was analyzed by gas chromatography for component analysis. Table 6 shows the analysis results.
It was shown to.

[0020]

Comparative Example 1 In this comparative example, shochu was produced by a conventional method using pearled barley (70% polished). Table 5 shows the charge composition. At this time, the barley used was refined brown wheat to 70% using a mill made by Satake Seisakusho Co., Ltd. At this time, 430 kg of wheat was used. Koji was produced in the same manner as in Example 1. That is, first, the above-mentioned barley was immersed in water to absorb water. At this time, the water absorption of the grain was 35% (based on the weight of the grain). Next, the barley immersed in this water was steamed for 30 minutes. afterwards,
The mixture was allowed to cool to 40 ° C., inoculated with 1 g of seed koji (white koji mold) per 1 kg of barley, and was inoculated at 35 ° C. for 24 hours at 40 ° C. and 95% RH.
Cultivation was performed at 60 ° C. and RH 95% for 6 hours, and at 30 ° C. and RH 90% for 18 hours to produce koji. The primary moromi was obtained by using about 120 kg of the obtained koji (100 kg as refined barley), adjusting the charging water to 120 l, inoculating the previously cultured Kagoshima yeast, and fermenting for 5 days. The secondary moromi was obtained by adding 280 kg of steamed barley (200 kg as crushed barley) to the primary moromi thus obtained with a charging water of 330 l and fermenting for 10 days. In this case, the steamed barley used for the secondary moromi was obtained by immersing the above-mentioned barley in water so that the water absorption was 35% (based on the barley) and steaming the barley for 30 minutes. Thereafter, the mixture was allowed to cool to an appropriate temperature and added to the secondary moromi.
The temperature course in the production of the primary and secondary mashes was as shown in FIG. In this way, 705 l of aged moromi were obtained. The aged moromi was distilled under reduced pressure with a distillation machine manufactured by Chemical Plant Co., Ltd. to obtain 262 l of shochu spirit. The obtained shochu liquor was analyzed by gas chromatography for component analysis. Table 6 shows the results.

[0021]

Comparative Example 2 In this comparative example, shochu was produced using brown barley treated as a raw material by a conventional method. The preparation was performed according to the conventional method with the preparation compounding shown in Table 5. Mineral barley (70% refined) was used as a koji raw material, and brown barley was used as a secondary raw material. The barley used at this time was a barley milled by Satake Seisakusho Co., Ltd. to 70% of barley,
100 kg was used as a koji raw material. In addition, 200 kg of brown wheat was used as the secondary raw material. Therefore, in this comparative example, 345 kg of whole wheat was used. Koji was produced in the same manner as in Example 1. That is,
First, the above-mentioned barley was immersed in water to absorb water. At this time, the water absorption of the grain was 35% (based on the weight of the grain). Next, the immersed barley was steamed for 30 minutes. afterwards,
The mixture was allowed to cool to 40 ° C., inoculated with 1 g of seed koji (white koji mold) per 1 kg of barley, and was inoculated at 35 ° C. for 24 hours at 40 ° C. and 95% RH.
Cultivation was performed at 60 ° C. and RH 95% for 6 hours, and at 30 ° C. and RH 90% for 18 hours to produce koji. The primary moromi was obtained by using about 120 kg of the obtained koji (100 kg as refined barley), adjusting the charging water to 120 l, inoculating the previously cultured Kagoshima yeast, and fermenting for 5 days. The secondary mash was obtained by fermenting the primary mash obtained in this way with 330 l of charging water, adding 280 kg of brown wheat (200 kg as starting wheat), and twelve days. In this case, the wheat germ used for the secondary mash was immersed in water so that the water absorption became 35% (based on the weight of the wheat germ), and steamed for 30 minutes.
Thereafter, the mixture was allowed to cool to an appropriate temperature and added to the secondary moromi. The temperature course in the production of the primary and secondary mashes was as shown in FIG. In this way, 650 l of aged moromi were obtained. The aged moromi was distilled under reduced pressure with a distillation machine manufactured by Chemical Plant Co., Ltd. to obtain 211 liters of shochu spirit. The obtained shochu liquor was analyzed by gas chromatography for component analysis. The results of the analysis are shown in Table 6.

[0022]

Comparative study between Example 1 and Comparative Examples 1 and 2 The alcohol concentration of moromi was 15.3% in Example 1 and 16.4% in Comparative Example 1.
% And Comparative Example 2 showed a remarkable difference at 14.0%. The amount of alcohol obtained in terms of the amount of brown wheat using the amount of pure alcohol obtained by fermentation was 3061 in Example 1 and Comparative Example 1
Was 2691 and Comparative Example 2 was 2641. Example 1,
The shochu obtained in each of Comparative Examples 1 and 2 was subjected to a sensory test by a five-point method by a specialized panelist. Table 7 shows the results. Shochu obtained in Example 1 was 1.0 point in both aroma and taste, and Shochu obtained in Comparative Example 1 was 1.5 point.
Shochu obtained in Comparative Example 2 had a score of 3.0. From the results of Comparative Example 2, it was found that the alcohol yield was not improved only with the use of brown barley in place of the refined barley, and the quality was also organoleptically degraded.

[0023]

Example 2 Shochu was produced using the blending recipe shown in Table 8. In the present embodiment, as the koji raw material and the secondary raw material, brown wheat subjected to raw material treatment as described below was used. The processing of brown wheat was performed as follows. That is, the first pregelatinization treatment was performed on brown wheat using a pressing machine manufactured by Yoneyama Grain Machine Co., Ltd. In the first pregelatinization treatment, water of 5% with respect to the weight of the wheat was sprinkled and brought into contact with steam at 150 ° C. for about 20 minutes. Next, the wheat thus pregelatinized in the first pregelatinization treatment was passed through a roll gap having a width of 1.5 mm, pressed to an average thickness of 1.5 mm, and pressed. Water was added to the pressed barley so that the water content became 40% (based on the weight of the barley), and the barley was steamed for 40 minutes to perform a second pregelatinization process. In the production of koji, first, the above-treated raw wheat was soaked in water to absorb water. At this time, the water absorption of the wheat was 35% (based on the weight of the wheat). Next, the absorbed wheat was steamed for 30 minutes. Then 40
C., and inoculated with 1 g of seed koji (white koji mold) per 1 kg of the treated barley.
Cultivation was performed at 60 ° C. and RH 95% for 6 hours, and at 30 ° C. and RH 90% for 18 hours to produce koji. The primary moromi was obtained by using about 120 kg of the obtained koji (100 kg as brown barley), adjusting the charging water to 120 l, inoculating the previously cultured Kagoshima yeast, and fermenting for 5 days. The secondary moromi was obtained by adding about 280 kg (200 kg as starting germ) of the above-obtained primary moromi to the primary moromi obtained with the charging water of 330 l and the raw material treatment described above, and fermenting for 7 days. . The temperature course in the production of the primary and secondary mashes was as shown in FIG. In this way, 680 l of aged moromi were obtained. The aged moromi was distilled under reduced pressure with a distillation machine manufactured by Chemical Plant Co., Ltd. to obtain 240 liters of shochu spirit. The obtained shochu liquor was analyzed by gas chromatography for component analysis. The results of the analysis are shown in Table 9. The alcohol concentration of the aged moromi was 15.5%, and the yield of alcohol was 351 l. The obtained shochu was subjected to a sensory test using a 5-point method by a specialized panelist. The results of the sensory test are as shown in Table 10, and the shochu obtained by the conventional method was 1.0 point in both aroma and taste. The evaluation was higher than the case.

[0024]

[Table 1]

[0025]

[Table 2]

[0026]

[Table 3]

[0027]

[Table 4]

[0028]

[Table 5]

[0029]

[Table 6]

[0030]

[Table 7]

[0031]

[Table 8]

[0032]

[Table 9]

[0033]

[Table 10]

[0034]

As described above, water of an amount of 2 to 10% by weight of the barley is sprinkled on the barley to produce a mixture of 120 to 1
The barley is pregelatinized by contacting with steam at a temperature of 80 ° C. for 10 to 40 minutes, and the pregelatinized barley is subjected to pressing using a roll to reduce the grain of the barley to an average of 1.2 to 1.2%.
Pressed to a thickness of 3 mm, and the obtained pressed barley
By adding water in the amount of ６０60% by weight, pregelatinizing again, and using the obtained product as a fermentation raw material to produce shochu, the fermentation can be performed using brown barley as a raw material. The process proceeds extremely efficiently, the yield is remarkably improved, and high-quality shochu with good flavor can be obtained.

[Brief description of the drawings]

FIG. 1 is a graph showing the water absorption of untreated barley and untreated barley treated with the present invention. FIG. 2 is a graph showing temperature progress in Examples 1 and 2 and Comparative Examples 1 and 2.

Claims (2)

(57) [Claims] To 1. A crude barley, and sprinkling 2-10 wt% of water of該玄barley, and steam temperature of 120 to 180 ° C. 1
The barley is pregelatinized by contacting for 0 to 40 minutes, and the pregelatinized barley is subjected to press processing using a roll to crush the grains of the barley to an average thickness of 1.2 to 3 mm,
A method for producing shochu, characterized in that water obtained in an amount in the range of 20 to 60% by weight is added to the resulting pressed barley, the mixture is pregelatinized, and the obtained product is used as a fermentation raw material. . 2. Water is sprayed on the wheat, in an amount of 2 to 10% by weight of the wheat, to form steam having a temperature of 120 to 180 ° C.
The barley is pregelatinized by contacting for 0 to 40 minutes, and the pregelatinized barley is subjected to press processing using a roll to crush the grains of the barley to an average thickness of 1.2 to 3 mm,
A method for producing shochu, characterized in that water obtained in an amount in the range of 20 to 60% by weight is added to the resulting pressed barley, the mixture is pregelatinized, and the obtained product is used as a raw material for koji. .