JP2898445B2 - 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, and more particularly, to a roasting method in which the raw material utilization rate is high, the amount of alcohol produced is improved, the liquor quality is simple, and the production process is simplified. The present invention relates to a method for producing shochu.

[0002]

2. Description of the Related Art Production of conventional roasted shochu (Japanese Unexamined Patent Publication No. 2-79)
No. 965), it is known that the treatment of roasted cereals is immersion, draining, steaming, and used as a raw material for steaming. Done by As a result, the effects of protein denaturation, removal of fat, improvement of flavor, and improvement of digestibility of starch in the raw material grains have been confirmed, and diversification of shochu quality has been promoted.

[0003]

In this conventional method for producing shochu using roasted cereals, the roasted cereals are used in steaming or non-simmering after immersion, draining, and so on. In the steaming process, it takes a lot of time and effort to process,
Improvements have been desired in terms of facilities, complicated operation, and increased costs. On the other hand, by immersing roasted grains and draining,
Alternatively, by further steaming, the flavor and flavor imparted to the raw material by roasting tend to move to the immersion water and decrease, and the flavor and flavor as product quality tend to be weaker as a whole,
It has been desired to obtain a high-quality product that takes advantage of the roasting characteristics. Therefore, it is conceivable to immerse the roasted raw material, drain it, or directly feed it into the moromi without further steaming.However, the solubility of the cereal component by the koji enzyme in the moromi is reduced by omitting the above steps, and the alcohol Not only does the production decrease, but the flavor remains in the distillation residue and does not transfer to the product, which has led to a problem. An object of the present invention is to use at least a part of a roasted raw material, form a moromi, improve the dissolution of raw material components and the alcohol yield, further transfer a large amount of flavor derived from the raw material to the product, and simplify the manufacturing process. An object of the present invention is to provide a method for producing a roasted shochu.

[0004]

If outlined present invention According to an aspect of the present invention is an invention relates to a method of manufacturing shochu, a method of manufacturing shochu, at least a portion as hanging material 2
It is characterized by using raw materials roasted for several seconds to 5 minutes with hot air at 00 ° C. to 400 ° C. and allowing raw starch degrading enzyme to act at any point in the production process.

[0005] In the roasting treatment in the present invention, the raw material containing water (including partial water) and / or non-water-containing material is heated to 200 ° C.
400 ℃ roasting parched for a few seconds to 5 minutes in a hot-air. Here, when roasting the raw material after water addition, an increase in the gelatinization degree is recognized and the digestibility is improved, but the flavor tends to be weak, and if the flavor is important, roasting may be performed without adding water. .

The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems of the prior art. As a result, the raw material obtained by roasting is treated with raw starch-degrading enzyme to obtain ungelatinized starch in the raw material. Was dissolved in moromi to further improve the utilization rate of the raw material components, and a method of sufficiently transferring the flavor and scent components derived from the raw materials into the moromi and the distillate was established.

Hereinafter, the present invention will be described in detail. Table 1 shows the digestibility of cereals for wheat and rice when the roasting conditions were changed without adding water.

[0008]

[Table 1] Table 1 Digestibility of roasted wheat and rice without water ────────────────────────────────── ── Roasting temperature Wheat rice ─────────────── ℃ (℃) Moisture (%) Digestibility (%) Moisture ( %) Digestion rate (%) ──────────────────────────────────── 200 6.5 22.3 8.4 42.0 210 6.0 24.6 8.1 44.8 240 4.1 29.6 5.8 50.5 260 2.8 34.3 3.8 52.9 290 1.7 37.6 1.8 55.4 ──────────────────────────────── ────

Wheat: 70% milling degree moisture 11.6% Rice: 75% milling degree moisture 12.8% Roasting time: 45 seconds Digestibility: roasted barley or rice is 0.1% cocculase SS
After the digestion reaction at 55 ° C. for 24 hours in addition to the aqueous solution, the digestibility was determined by the following equation. Digestibility = [{cereal (dry matter) -digestion residue (dry matter)} / cereal (dry matter)] × 100 As shown in Table 1, digestibility of grain components by koji enzyme (coclase SS) of grain under any roasting temperature condition The digestibility was 60% or less in both the roasted rice and the roasted wheat (290 ° C., 45 seconds) and could not be improved to a practical level.

Therefore, in order to further dissolve the non-digested portion of these roasted cereals, experiments were conducted using various commercially available enzyme agents. Table 2 shows the composition of the reaction solution, and Tables 3 and 4 show the results of the digestion test.

[0011]

[Table 2] Table 2 Composition of reaction solution-roasted wheat or roasted rice 47.9 g Koji (1: 1) extract 29.0 g (3900 units) Water 36.0 g Enzyme 1450 units pH 4.0 ───────────────

Saccharifying enzyme activity unit: 1 unit means 1 unit at 40 ° C.
It refers to the amount of enzyme required to generate a reducing power equivalent to 1 mg of glucose in 0 minutes. The pH was adjusted using lactic acid. Reaction: 55 ° C, 24 hours

[0013]

[Table 3]

[0014]

[Table 4]

The roasted wheat was treated under the roasting conditions shown in Table 1 at 240 ° C. for 45 seconds.

From the results shown in Tables 3 and 4, it was found that roasted wheat was digested to a level equivalent to that of normal pressure steamed barley even when digested after being immersed as it is or after further immersion. The same effect was obtained with roasted rice. Thereby, the utilization rate of the hanging raw material component can be improved.

The production of shochu in the present invention means that koji and / or koji substitute enzyme agent, raw starch-degrading enzyme, at least a part of roasted raw material and yeast are added to a pump water to perform saccharification and fermentation. And distilling the aged moromi obtained.

The raw amylolytic enzyme of the present invention used here may be added at any time during the production of this moromi. Alternatively, the roasted raw material can be saccharified with raw starch-degrading enzyme in advance.

The raw amylolytic enzyme referred to herein is:
The origin of animals, plants and microorganisms is not limited, and examples thereof include Rhizopus sp., Thermophilic Aspergillus sp., And enzymes derived from Carrara paradoxa. In addition, the hanging ingredients are rice,
It also includes granular and shredded products such as wheat, buckwheat, barley, corn, and potatoes, and crushed products thereof.

[0020]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 70% refined barley is immersed, drained, steamed and allowed to cool by a conventional method, and white koji fungi are inoculated to prepare barley koji. To 7 kg of the koji, 9 liters of pumped water and yeast are added, and primary preparation is performed, followed by culturing at 20 ° C. for 7 days. Next, 26.8 roasted wheat
kg (240 ° C./45 seconds), 63.3 liters of water for pumping and raw amylolytic enzyme (origin of Rhizopus spithase M) 1
6 g was added, and saccharification and fermentation were performed at 20 ° C. for 15 days as a secondary preparation. Table 5 shows the analysis results of the fermented moromi liquid.

[0022]

[Table 5]

These fermented moromi were distilled under normal pressure, and the fraction having an alcohol content of 20% or less in the distillate was cut off as rear distillate. Table 6 shows the distillation results.

[0024]

[Table 6]

As is clear from Tables 5 and 6, the fermentation rate of the roasted barley is almost the same as that in the case of the normal-pressure steamed barley.

Next, the obtained shochu was subjected to a sensory test. The roasted wheat / no enzyme addition category was excluded from the sensory test because the alcohol yield was poor. Table 7 shows the results.

[0027]

[Table 7] Table 7 Sensory test of shochu (average value of 10 people)酵 Enzyme agent ─────────────────────────── Item not added 添加───────── ──────── Roasting Soaking after roasting Soaking after roasting Atmospheric steamed barley ────────────────── ────────────────── Aroma 1.5 2.4 3.0 3.2 Taste 2.1 3.2 4.0 4.0 Total 2.3 2.9 3.5 3.7 ───────────────評 Evaluation Tanrei Somewhat Tanrei Somewhat plain 普────────────────────

Evaluation: 5 points method (1 good ← → 5 bad), 10 panelists

From Table 7, it can be seen that roasted barley has a lighter liquor quality, richer flavor and a refreshing flavor than normal pressure steamed barley. The degree of abundance is best when roasted wheat is charged as it is, and is most preferable when refreshing sake quality with rich flavor is desired.

[0030]

As described in detail above, according to the method of the present invention, it is possible to improve the alcohol yield and obtain a shochu of a clear and rich flavor. In addition, when steps such as immersion, draining, steaming, and cooling are omitted, workability is improved, which is economically advantageous. Therefore, the present invention is a useful production method for producing shochu.

Continued on the front page (72) Inventor Naoki Ishihara 3-4-1 Seta, Otsu-shi, Shiga Prefecture Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Naohiro Kakimoto 3-4-1 Seta, Otsu-shi, Shiga Takara Central Research Institute of Zou Co., Ltd. (72) Norika Usui 3-4-1, Seta, Otsu City, Shiga Prefecture Takara Shuzo Co., Ltd. (72) Haruo Oyashiki 3-4-1 Seta, Otsu City, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (72) Inventor Masahiro Uchida 3-4-1, Seta, Otsu, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (56) References JP-A-59-227292 (JP, A) JP, A 60-232083 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) C12G 3/00-3/12

Claims (1)

(57) [Claims] In a method for producing shochu, at least a part of the shochu is heated for at least partly with hot air at 200 ° C. to 400 ° C. for several seconds.
A method for producing shochu, comprising using raw materials roasted for up to 5 minutes and allowing raw starch-degrading enzyme to act at any point in the production process.