JP4503002B2 - Manufacturing method of plum spirits - Google Patents

Description

  The present invention relates to a method for producing plum spirits.

  Plum is rich in organic acids such as citric acid, succinic acid, malic acid, etc., so it is a material that has been eaten for a long time for purposes such as regulating the intestines, improving appetite, antibacterial, fatigue recovery, and preventing aging. Plums are processed and widely used in foods, seasonings, beverages and the like.

  In recent years, in particular, in the field of alcoholic beverages, the development and commercialization of shochu, happoshu, etc. using plums have been promoted one after another against the backdrop of diverse consumer preferences and enhanced product competitiveness. .

  For example, ume fruit is immersed in a solution containing ethyl alcohol and sugar, pickled ume is collected from the produced plum wine, and the alcohol-containing crude distillate which is evaporated by immersing this pickled ume in hot water is recovered. A method for producing a plum brandy is known, which comprises distilling a distillate and aging the obtained distillate (Patent Document 1).

Also, for example, when the plum flavoring raw material containing at least plum seeds among the plum flavoring raw materials consisting of plum seeds, plum pulp and processed ume products, the moromi alcohol concentration is 15% by weight or more However, a method for producing ume shochu, which is characterized by distilling aged moromi obtained by adding to moromi and further fermentation together with a raw material for adding ume flavor, is known (Patent Document 2).
Japanese Patent Laid-Open No. 11-89552 JP 2006-20508 A

  However, these conventional techniques basically add plum or plum extract in the process after completion of fermentation, and do not attempt to ferment the plum itself.

  Therefore, the main object of the present invention is to produce plum spirits obtained by fermenting ume itself.

  As a result of intensive studies in view of the problems of the prior art, the present inventors have found that the above object can be achieved by adopting a specific process having a step of fermenting ume, and have completed the present invention. .

That is, this invention concerns on the manufacturing method of the following plum spirits.
1. A method for producing plum spirits by fermenting plums,
(1) a first step of preparing primary mash from a primary raw material containing water, rice bran and yeast;
(2) a second step of preparing secondary mash by blending a secondary raw material containing cereals or starch thereof into the primary mash;
(3) a third step of preparing tertiary mash by blending a tertiary raw material containing plum with secondary mash having an alcohol concentration of less than 15% by weight, and fermenting the ume in the secondary mash;
(4) The manufacturing method of plum spirits including the 4th process of distilling tertiary mash.
2. The manufacturing method of said claim | item 1 whose alcohol concentration of a secondary mash is 5 to 13 weight%.
3. Item 3. The method according to Item 1 or 2, wherein the third step is performed within a range of pH 3.5 to 4.5.

  According to the production method of the present invention, it is possible to provide an unprecedented plum alcoholic beverage, because it has a unique flavor and aroma born by fermenting the components of plum by fermenting plum with moromi. it can. The plum spirits according to the present invention can be expected to have a new demand as a new product that matches Japanese tastes, particularly from the viewpoint of the functionality and health image of plums.

The production method of the present invention is a method of producing plum spirits by fermenting plums, (1) a first step of preparing primary mash from primary raw materials containing water, rice bran and yeast,
(2) a second step of preparing secondary mash by blending a secondary raw material containing cereals or starch thereof into the primary mash;
(3) a third step of preparing tertiary mash by blending a tertiary raw material containing plum with secondary mash having an alcohol concentration of less than 15% by weight, and fermenting the ume in the secondary mash;
(4) It includes a fourth step of distilling the third mash.

First Step In the first step, primary mash is prepared from primary raw materials containing water, rice bran and yeast.

  Rice bran may be produced according to a conventional method. For example, after washing rice (raw rice), steamed rice is mixed and steamed, and koji molds are added thereto, and koji molds are added thereto, and the mixture is allowed to stand at 32 to 40 ° C. for 1 to 3 days. Can be made. Raw material rice may be any of white rice, crushed rice, glutinous rice, indica rice and the like. In addition, the type of koji mold is not particularly limited, and examples thereof include Aspergillus awamori, Aspergillus kawachii, Aspergillus oryzae, and the like.

  Known or commercially available yeast can be used. For example, shochu yeast, sake yeast, wine yeast and the like can be suitably used. What is necessary is just to set the usage-amount of yeast suitably according to the kind etc. of yeast to be used.

  Moreover, the water should just mix | blend about 1-2 kg per 1 kg of rice bran, Preferably it is 1-1.5 kg.

  When preparing the primary mash from the primary raw material, the primary raw material is generally allowed to stand for 5 to 7 days at 23 to 30 ° C., and then saccharified and fermented.

Second Step In the second step, secondary mash is prepared by blending a secondary raw material containing grains or starch thereof into the primary mash.

  Examples of cereals or starch thereof include rice, wheat, barley, buckwheat, and corn starch. In the present invention, rice can be particularly preferably used. When rice is blended, it is usually blended in the state of steamed rice.

  The blending amount of the cereals or starch thereof can be set as appropriate depending on the kind of cereals to be blended, but is usually about 1-2 kg per 1 kg of rice bran.

  In the second step, it is preferable to ferment until the alcohol concentration is 5 to 12% by volume so that the secondary mash can be used in the third step.

Third Step In the third step, tertiary mash is prepared by blending a tertiary raw material containing ume with secondary mash having an alcohol concentration of less than 15% by weight, and fermenting the ume in the secondary mash.

  In the third step, the tertiary raw material is blended before the secondary mash obtained in the second step reaches an alcohol concentration of 15% by weight. Even if the tertiary raw material is added in a state where the alcohol concentration of the secondary moromi is 15% by weight or more, the fermentation of the plum becomes insufficient, so that the desired plum spirit cannot be obtained.

  In particular, when a tertiary raw material is blended with secondary mash having an alcohol concentration of less than 5% by weight, the fermentation may be insufficient or may not proceed due to the influence of components such as citric acid contained in plum. . Therefore, in the present invention, it is more desirable to add the tertiary raw material in a state where the alcohol concentration of the secondary mash is 5% by weight or more and less than 15% by weight (particularly 5% by weight or more and 13% by weight or less). It becomes possible to ferment plum more efficiently by mix | blending a tertiary raw material (plum) in the state fermented within such a range.

  In this case, the pH of the secondary mash is preferably controlled within the range of 3.5 to 4.5. By controlling within such a range, the fermentation of plums can be more efficiently advanced while preventing the propagation of various bacteria.

  There are no particular restrictions on the varieties, production areas, etc. of plums used as tertiary raw materials. Moreover, the ume can use the pulp from which the seed was removed preferably. Furthermore, raw plums may be used, or frozen plums can be used in a thawed state. If necessary, materials other than plum may be included in the tertiary material. Examples include fruits such as grapes, peaches, citrons, pears, lee and berries, and herbs such as herbs.

  The amount of the tertiary raw material (preferably plum) can be appropriately set according to the desired flavor and the like, but it is usually preferably about 0.5 to 1.5 kg per 1 kg of rice bran.

  In the third step, saccharides may be added as necessary. As saccharides, sugar etc. can be mix | blended, for example.

  Fermentation conditions may be sufficient conditions for fermenting and metabolizing sugar (about 7 to 10%) contained in plum. Generally, it may be allowed to stand at 20 to 33 ° C. for 7 to 15 days.

Fourth Step In the fourth step, the third mash is distilled. For distillation, for example, tertiary mash is put into a distillation can (distillation tower) and distilled while heating at 40 to 100 ° C. to obtain raw sake (usually an ethyl alcohol concentration of about 35 to 40% by weight). The pressure during distillation may be either reduced pressure or normal pressure. Although the distillation method is not limited, it is desirable to use single distillation. Distilled rice cake obtained in the fourth step contains not only organic products such as citric acid but also abundant plum extract, so it can be used as a raw material for the production of moromi vinegar and the like.

  In this invention, after implementing a 4th process, well-known processes, such as filtration and split water addition, can also be suitably implemented as needed.

  The features of the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to the examples.

<Example 1>
Plum spirits were produced according to the following procedures i) to iv) by using the following charging composition.

  i) Primary charge: 2.4 kg of water and 200 ml of pure cultured shochu yeast were added to 2 kg of rice bran and fermented for 5 days.

  ii) Secondary charging: 4 kg of steamed steamed rice was added to primary moromi fermented for 5 days and allowed to cool for 4 days. The alcohol concentration in the secondary mash at this time was 5 to 13% by weight (15% by weight or less), and the pH was 3.5 to 4.5.

  iii) Tertiary preparation: 4 kg of ume that was thawed from frozen ume to room temperature was added to secondary mash with an alcohol concentration of 5-15% and pH of 3.5-4.5, and fermented for 8 days.

  iv) Distillation: The moromi fermented and matured after the third charge was distilled to obtain a raw spirit spirit with an alcohol concentration of about 30% (v / v). We were able to obtain plum spirits rich in plum flavor.

<Example 2>
Plum spirits were produced in the same manner as in Example 1 except that the following procedure was performed.

  i) Primary charge and secondary charge: Charged in the same manner as in Example 1, and the amount of ume added was half that of Example 1.

  iv) Distillation: The moromi fermented for 5 days after the third charge was distilled to obtain a raw spirit spirit with an alcohol concentration of about 30% (v / v). Compared with Example 1, a soft plum spirit with a slightly ume flavor was obtained.

<Example 3>
Plum spirits were produced in the same manner as in Example 1 except that the following preparation and procedure were adopted.

  i) Primary charge and secondary charge: Charged and fermented as in Example 1.

  ii) Tertiary charge: 2 kg of ume that was thawed from frozen plums to room temperature was added to secondary mash with a moromi alcohol concentration of 5-13% and pH of 3.5-4.5 and fermented for 4 days.

  iii) Fourth charge: 1.4 kg of sugar corresponding to the sugar content of 2 kg of ume was added to the mash that was fermented for another 4 days after the third charge, and fermented for 4 days.

  iv) Distillation: The moromi fermented for 4 days after the fourth charge was distilled to obtain a plum spirits raw liquor having a plum flavor similar to that of Example 2 having an alcohol concentration of about 30% (v / v).

<Example 4>
Plum spirits were produced in the same manner as in Example 3 except that the following preparation and procedure were adopted.

  i) to iii) Primary charge to tertiary charge: Charged in the same manner as in Example 3, and the amount of ume added was set to 1/2 of Example 3.

  iv) Distillation: The moromi fermented for 4 days after the fourth charge was distilled to obtain a plum spirits raw liquor having a plum flavor almost equivalent to that of Example 3 having an alcohol concentration of about 30% (v / v).

<Test Example 1>
Tables 3 and 4 show the component analysis values of the moromi before distillation shown in Examples 1 to 4. The pH of the mash before distillation is slightly low at 3.3-3.6, but the alcohol concentration in the mash is 11-17 (v / v)%, which indicates that the alcohol fermentation is proceeding smoothly. . In order to ferment with mash in such a low pH range, the time when ume is added to the primary mash is the most important. For example, when ume is added directly to the primary mash, the pH of the mash falls below 3.5 due to citric acid contained in the ume, and normal fermentation cannot be performed. In order to solve this problem, the pH in the secondary mash is set to 3.5 to 4.5 and the alcohol concentration is set to 5 to 13% by weight at the stage of the tertiary charging and the four-hour charging. Furthermore, it is necessary to add ume or sugar stepwise while considering the fermentation of the secondary mash so that the shochu yeast concentration in the mash is about 10 ⁶ to 10 ⁸ pieces / ml.

<Test Example 2>
Table 4 shows the component analysis results of plum spirits products in which the distilled spirits obtained in Examples 1 to 4 were distilled at atmospheric pressure or under reduced pressure and water was added 20 days later to adjust the alcohol concentration to 30 (v / v)%. Shown in Each product has a pH of 4.4 to 5.4, an acetic acid concentration of 45 to 79 (mg / l), and a lactic acid concentration of 0 to 2.7 (mg / l), including esters and higher alcohols as shown in Table 4. We were able to obtain a product with rich flavor.

<Test Example 3>
Table 5 shows the sensory evaluation results by nine sensory judges of authentic shochu for the plum spirits manufactured in Examples 1 to 4. As a result of sensory evaluation, the product obtained by distillation under reduced pressure in Example 3 was able to obtain a high evaluation of both the aroma and taste of plum.

<Example 5>
Based on the test brewing results of Examples 1 to 4, factory-scale plum spirits were prepared according to the following mixing ratio.

  i) Primary charge: Add 1,800 liters of water to 1,500 kg of rice bran and stir. Sake mother is added to this and fermented for 5 days.

  ii) Secondary charging: 2,000 kg of steamed rice is added to primary moromi fermented for 5 days and then fermented for 4 days. The alcohol concentration in the secondary mash at this time is 5 to 13% by weight (15% by weight or less). The pH of the secondary mash was 3.5 to 4.5.

  iii) Tertiary charge: Add 2,000 kg of raw thawing of frozen plums excluding seeds to room temperature, and add 1,050 kg of sugar to secondary mash with an alcohol concentration of 5-15% and a pH of 3.5-4.5. 1,662 L of water was added and fermented for 3 days.

  iv) Fourth charge: 1,500 kg of raw material obtained by thawing frozen plums excluding seeds to room temperature was added to moromi fermented for three days after the third charge, and further fermented for six days.

  v) Distillation under reduced pressure: Fermented for 6 days after the fourth charge. 13.239 liters of moromi mash with an alcohol concentration of 15.5% (v / v) in the mash is put into a single-type distiller and subjected to vacuum distillation at a degree of vacuum of about 100 Torr and a mash temperature of around 50 ° C. We obtained 5,803 liters of Ume spirit spirits.

  As a result of producing the factory-scale plum spirits according to Example 5, each plumbing spirit having a sweet plum flavor was obtained. The obtained plum spirits were 252 liters of pure alcohol per 1000 kg of raw material.

It is the schematic of the manufacturing process at the time of manufacturing a plum spirit in an Example.

Claims (3)

A method for producing plum spirits by fermenting plums,
(1) a first step of preparing primary mash from a primary raw material containing water, rice bran and yeast;
(2) a second step of preparing secondary mash by blending a secondary raw material containing cereals or starch thereof into the primary mash;
(3) A third step of preparing tertiary mash by blending a tertiary raw material containing plum flesh with secondary mash having an alcohol concentration of 5 to 13% by weight , and fermenting the ume in the secondary mash.
(4) The manufacturing method of plum spirits including the 4th process of distilling tertiary mash. The manufacturing method of Claim 1 which implements a 3rd process within the range of pH 3.5-4.5. The manufacturing method of Claim 1 or 2 which mix | blends saccharide | sugar further in a 3rd process.

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