JP4326898B2 - Method for producing rushed alcoholic beverage and alcoholic beverage - Google Patents

Description

  The present invention uses rice bran as a main raw material, and when adding water and steamed rice to this and fermenting it, the rush powder is added together and the alcoholic beverage that is easy to drink, for example, a method for producing shochu, The present invention relates to an alcoholic beverage obtained by the production method.

  In general, it is known that the production principle of this type of alcoholic beverage utilizes the action of changing glucose into alcohol and carbon dioxide by yeast regardless of shochu, sake or beer. With the exception of grapes used in wine, shochu, sake, beer, etc. must first convert the starch contained in rice, wheat, and koji into glucose, and this role is played by koji molds. An enzyme called amylase produced by Aspergillus acts on starch and turns into glucose. And after changing to glucose, alcohol and carbon dioxide are produced | generated by the enzyme called the chymase which yeast produces, and, thereby, alcoholic beverages can be produced.

  Specifically explaining how brewed alcoholic beverages are produced, first wash the raw rice, put it in the required steamer, steam it, and cool the steamed rice to a temperature at which the koji molds are easy to grow Mix the whole while sprinkling the seed gonococcus. Then, move to a koji making machine and make rice bran for a while with the temperature adjusted and maintained.

  Then, with the primary preparation for the purpose of producing a healthy and strong yeast using the rice bran, a primary moromi is made by adding yeast and water to the rice bran. Furthermore, in the secondary charging, water and rice, which is the main raw material, are added to the primary moromi made earlier, and saccharification from starch to sugar and alcoholic fermentation are advanced. Here, koji molds eat starch to make sugar, and yeast eats sugar to make alcohol. The so-called rice shochu is produced by distilling the secondary moromi thus produced in a single distillation system in order not to escape the scent and individuality of the raw material.

  Shochu is roughly classified into two types, Class A and Class B, according to the liquor tax law. Class A refers to those with an alcohol content of less than 36 degrees distilled using a continuous distillation system, and Class B uses a single distillation system. It refers to those having a distilled alcohol content of 45 degrees or less. Because of the simple structure of the distiller, in addition to ethanol, esters, carbonyl compounds, various aldehydes, and other flavor components of the raw materials according to the raw materials and microorganisms used are easy to dissolve, and the shochu has a unique aroma and flavor. Become.

  However, the shochu produced in this way is irritating due to trace aroma components such as fusel oil, esters, and carbonyl compounds produced during fermentation with yeast added. Has the problem.

In addition, as a method for producing this type of alcoholic beverage, two types of koji molds, sake koji mold and shochu koji mold, are sprayed on different steamed rices, respectively, and kept at a temperature range of 30 to 40 ° C. for 10 to 30 hours. After mixing, these steamed rices are mixed to form one, and then kneaded at 35 to 45 ° C. while performing maintenance several times according to the usual method, and then charged according to the usual method using the resulting koji. Is a method for producing low-alcohol sake containing acidity and sugar that does not make you feel thin even at low alcohol content, but because it is not distilled liquor, it is dissolved in a state where the aroma component is suppressed and soju Have different flavors.
JP 2002-330747 A

  The problem to be solved with respect to the prior art is to provide a method for producing alcohol such as shochu, which is a distilled liquor and suppresses irritating aroma components and is pleasant to drink and easy to drink.

  The first invention according to the present invention comprises using rice bran as a main raw material, adding yeast and water to this to produce primary moromi, about 200 parts by weight of water for 100 parts by weight of the primary moromi, Adding about 200 parts by weight of steamed rice and about 1 to 0.8 parts by weight of rush powder and stirring to make a mixture; and making the mixture ferment for about 2 months to make secondary moromi; And a process for distilling the secondary moromi by a single distillation method.

  According to a second aspect of the present invention, rice bran is used as a main raw material, and yeast and water are added thereto to produce a primary moromi. About 100 parts by weight of the primary moromi, about 200 parts by weight of water, and about 200 Add about 1 to 0.8 parts by weight of steamed rice and about 1 to 0.8 parts by weight of rush powder to stir to make a mixture, ferment the mixture for about 2 months to make secondary moromi, It is an alcoholic beverage charged with rush which is mainly characterized by being distilled and purified by a single distillation method.

  The rushed alcoholic beverage obtained by the production method of the present invention, that is, the rushed shochu, is a taste of oyster shochu produced during fermentation by adding rush powder together and fermenting when making secondary moromi. As fragrance components such as fusel oil, esters, and carbonyl compounds, which are a major cause of fragrance, can be suppressed by rush components, the irritating fragrance is mellowed and the mouth feels good and easy to drink It can be done.

The primary preparation for the purpose of producing healthy and strong yeast using rice bran, and making primary moromi by adding yeast and water to the rice bran, and using the primary moromi, In addition to adding water and steamed rice, which is the main ingredient, a secondary moromi is made by adding the required amount of rush powder and fermenting it.
The amount of water and steamed rice added to the primary moromi at this time is 100 parts by weight of the primary moromi, that is, 200 parts by weight of steamed rice with 200 parts by weight of water. It is sufficient to add 2 to 0.5, preferably 1 to 0.8 parts by weight of rush powder.
Then, these mixtures are stirred and fermented for a required period of time, for example, one and a half to two and a half months, preferably about two months, to form secondary moromi. This is the realization of the brewed alcoholic beverage, that is, the rushed shochu that has a mild scent, a good mouthfeel and easy to drink.

  200 kg of raw rice is washed with water and placed in the required steamer. The steamed rice is loosened and spread until it reaches a temperature range of about 35 to 40 ° C., and is cooled by maintaining the temperature range. Mix the whole properly while sprinkling, then move to a koji making machine that can be adjusted and maintained at the set temperature. The produced rice bran was more than four times as bulk as the raw rice, and more than double the weight.

  The first charge is made using all rice bran made in this way. In this primary preparation, rice bran is put in a large barrel, about 200 kg of water and about 50 kg of yeast are added to it, and the whole is stirred well to maintain a temperature range of about room temperature (25 ° C or lower). Fermented for days (at least 7 days) to make primary moromi. Examples of yeast used in this case include Saccharomyces and cerevisiae.

  The primary moromi thus made was about 680 kg. Secondary charging is performed using this primary moromi. In this case, about twice (600 kg) of steamed rice and water are added, and about 6 kg of rush powder (edible rush powder: Patent No. 2031372) is added, and the whole is stirred well to obtain a mixture. The mixture is fermented for about 2 months to make secondary moromi.

  This secondary moromi refines so-called rushed shochu by distilling in a single distillation method, and the refined shochu is a major factor in the taste and aroma of oyster shochu produced during fermentation. Trace fragrance components such as certain fusel oils, esters, and carbonyl compounds can be suppressed by rush.

The first charge was made using commercially available rice bran. Also in this case, as in Example 1, using a large barrel, 200 kg of water and 50 kg of yeast were added to about 400 kg of rice bran, and the whole was stirred well to obtain room temperature (25 (1 ° C. or less) In an environment where a temperature range of about 1 ° C. or less can be maintained, fermentation is performed for several days (at least ○ days) to produce primary moromi.
In the same manner as in Example 1, the primary moromi thus prepared was added with the required amount of water, steamed rice and rush powder to produce secondary moromi, and the secondary moromi was distilled in a single distillation system. The rushed shochu was refined. The rushed shochu refined in Example 2 was almost the same as the rushed shochu prepared in Example 1 in terms of aroma, mouthfeel, ease of drinking, taste, and the like.

  It was confirmed by a sensory test how the rushed shochu obtained in the present invention was different from the conventional shochu in terms of aroma and taste. This sensory test was conducted with the cooperation of 20 men and women in their 20s to 50s living in Fukuoka Prefecture, and the three-point preference test was performed.

(Three point preference test method)
When two types of materials A and B are identified, a total of 3 A, A, B or A, B, B, 2 A, 1 B, or A, 2 B Each material is given as a set, and it is made to guess which one is different or which two are the same, and this can be obtained by repeating multiple times (n times). From the number of correct answers, it is determined whether there is a difference between the two types of materials or whether the inspector has the ability to identify the difference. In this way, when a difference is found between the materials, the one selected next is compared with the remaining two to select the preferred one.

(Analysis method)
Of the n persons judged to be capable of discriminating, the number of correctly identified is counted, and whether there is a difference between materials is examined based on a table created by Toshiro Haga using the direct method. As a result, if there is a difference between materials, from the data of correctly judged people, count the frequency determined to prefer A, the frequency determined to prefer B, and the larger frequency is Mr. Toshiro Haga Is equal to or larger than the table prepared by the direct method, it is determined that the material is preferred.

(Document)
The material A was the rushed shochu according to the present invention, and the material B was a conventional rice shochu. The 20 testers were subjected to a sensory test in the order of A, B, and A.

(result)
As a result of this sensory test, the frequency that could be correctly identified was 20 (n = 20). According to a table created by Toshiro Haga using the direct method (statistical sensory test method, authored by Sato, Nikka Giren Publishing Co., Ltd.), the rushed shochu of the present invention and conventional rice shochu are highly advanced with a risk rate of 0.1% It became clear that they could be distinguished.

Next, from the data of 20 people who were correctly judged, the result of judging whether the rushed shochu of the present invention or the conventional rice shochu is superior in aroma, mouthfeel, ease of drinking, taste, comprehensive evaluation, It was as shown in Table 1.

As can be seen from Table 1, the scent, the mouthfeel, and the ease of drinking are highly favored by the rushing shochu of the present invention at a risk rate of 0.1%. The taste and overall evaluation as shochu could not be distinguished. This is presumed to have been caused by potential existing concepts.
From the above results, it became clear that the rushed shochu of the present invention is superior to the conventional rice shochu in terms of aroma, mouthfeel, and ease of drinking.

  The rushed shochu according to the present invention is made by making primary moromi by primary charging, using the primary moromi, adding water and steamed rice and performing secondary charging to add the required amount of rush powder and fermenting It is possible to suppress the trace fragrance components such as fusel oil, esters and carbonyl compounds, which are a major factor in the taste and aroma of oyster shochu produced during fermentation, by the rush component, and the irritation unique to shochu Because it has a strong and strong fragrance, it feels good and is easy to drink, it can be applied to brewing alcoholic beverages other than shochu, such as sake, gin, whiskey, brandy, rum, tequila, etc. It can be done.

Claims (2)

A process of making primary moromi using rice bran as the main raw material and adding yeast and water to this,
Adding about 200 parts by weight of water, about 200 parts by weight of steamed rice, and about 1 to 0.8 parts by weight of rush powder and stirring to make a mixture with respect to 100 parts by weight of the primary moromi; ,
Fermenting the mixture for about 2 months to produce secondary moromi;
And a step of distilling the secondary moromi by a single distillation method. Using rice bran as the main ingredient, add yeast and water to this to make primary moromi,
About 100 parts by weight of the primary moromi, about 200 parts by weight of water, about 200 parts by weight of steamed rice and about 1 to 0.8 parts by weight of rush powder are added and stirred to form a mixture,
Fermenting the mixture for about 2 months to make secondary moromi,
An alcoholic beverage charged with rush, wherein the secondary moromi is purified by distillation using a single distillation method.