JP4517226B2 - Shochu and its manufacturing method - Google Patents

Description

  The present invention relates to a shochu liquor mainly intended for eating in udon and other foods and a method for producing the shochu.

  In general, shochu is poorly preserved, so it was common to bake before meals.

Ordinary shochu usually burns and burns the surface of the piece, and vacuum packaging is also conceivable. In addition, a technique for freezing by heat sterilization after baking is presented for storage, and a burned packaged shochu with a burnt surface is also proposed.
Japanese Patent No. 3297894 Japanese Patent Publication 4-35138

  Conventional shochu has burnt the surface of the piece, but if it is stored as it is, there is a problem that the moisture of the piece body moves to the inside of the burnt and the burnt color becomes light.

  When shochu is put into riki udon or other foods, it may be baked just before riki udon is cooked, but in practice it is normal to make shochu before cooking. The problem is that the burnt becomes thinner.

  In the case of packaged shochu, vacuum packaging can be easily performed, and therefore, shochu with less moisture transfer as described above is preferable.

  In this invention, a small piece cocoon and a small piece cocoon for burnt eyes are manufactured separately, and the small piece cocoon baked with the small piece cocoon is fixed to the cocoon piece, or the small piece piece with reduced water is attached to the cocoon piece, The above-mentioned conventional problems were solved by burning the fixed surface of the material.

  That is, the present invention is a shochu characterized in that a small piece shochu is integrally fixed to one side or both sides of a scissors piece, and a small piece scissors with little water content is fixed to one side or both sides of a spicy piece with a high water content. It is a shochu characterized by firing the fixed surface of a small piece kite.

  The invention of the method is a method for producing a shochu, characterized in that a small piece of rice cake having a low moisture content is fixed to one or both surfaces of a piece of rice cake having a high moisture content, and the fixing surface of the small piece cake is fired. A method for producing a shochu, comprising heating one side or both sides to make a softened surface, and then pressure-bonding a pre-fired small piece shochu to the softened surface. Is a shochu characterized by being pressed and pressed and fixed, and after packaging the shochu according to claim 1, 2 or 3 in a packaging material (transparent synthetic resin film), vacuum treatment and heat sterilization, Or it is the manufacturing method of the packaging shochu characterized by refrigeration or freezing this, without heat-sterilizing.

  In packaging, a packaging oxygen scavenger may be enclosed to prevent oxidation. A known oxygen scavenger is used.

  In the above description, the amount of moisture in the piece is, for example, 40% to 50% of the piece, and less than 30% (for example, 20%) of the piece piece. Then, when the fixing surface is heated to about 175 ° C., a small piece of water with little moisture will be burnt quickly.

  Next, if it is packaged with an airtight synthetic resin packaging material (for example, a laminate material such as nylon and polyethylene or polypropylene) and sterilized by heating, it can be stored in the same state for a long time.

  In the said invention, in order to make a sepal piece and a small piece cage separate, the speed | rate at which the water | moisture content of a collar piece transfers to a small piece cage becomes slow. Accordingly, even when stored for a long period of time, discoloration and discoloration of burnt eyes become slow, and a fresh state can be maintained for a long time.

  According to the present invention, the small piece cake fired to the piece is fixed, or the small piece piece with less water is fixed to the piece with increased moisture, and the small piece piece is fired. The baked color has the effect of maintaining the baked freshness for a long time without fear of discoloration during long-term storage.

  Moreover, since the cocoon pieces and the small piece cocoons are of the same quality, there is no sense of incongruity when the product shochu is used for food, and there is no change in flavor, and there is an effect that the quality of the same cocoon can be ensured.

  The present invention is a packaged shochu in which small pieces of shochu are integrally fixed on one or both sides of the shochu to make shochu, which is vacuum-packed and sterilized, and then refrigerated.

  Moreover, the small shovel with less water content was integrally fixed to one or both surfaces of the moist piece with high moisture, and the fixed surface of the small cheek was fired to burn it, thereby obtaining the intended shochu. If this shochu is vacuum packaged and sterilized, the packaged shochu of this invention can be obtained.

  An embodiment of the present invention will be described with reference to FIGS. 1 and 2. The upper surface 1 a of the moisture-rich piece 1 (about 45% moisture) produced according to the usual procedure is heated to, for example, about 100 ° C. with a burner 3 and softened. A small piece 2 having a moisture content less than that of the piece 1 (about 20% of moisture) is placed on the piece 1 and pressed by the pressure plate 4, and the small piece 2 is fixed to the upper surface 1 a of the piece 1. In this case, a small piece 2 is partially embedded and fixed to the upper surface 1 a of the piece 1.

  Next, when the sticking surface of the small piece 1 of the piece 1 is heated and fired to about 200 ° C. with the burner 5, the small piece 2 having a low moisture content (about 20% of moisture) is burned, and a shochu product 6 is obtained. If this shochu product 6 is packaged with a packaging material (transparent synthetic resin film) 7, a packaged shochu product 8 can be obtained.

  According to the said Example, since the surface of the small piece cocoon 2 is different from a cocoon piece (dry layer) because the moisture content of the cocoon piece 1 and the small piece cocoon 2 is different, the moisture of the cocoon piece 1 Will slow down to small pieces. Therefore, the burnt color of the product can be kept in the same state for a long time.

  An embodiment of the present invention will be described with reference to FIGS. 3 and 4. The surface of the scissors piece 1 is heated by a burner 3 to about 100 ° C. and softened. On the other hand, the separately formed small piece cake 2 is baked by a burner 5 to form a small piece cake 2a, and the small piece cake 2a is placed on the surface of the piece 1 and pressure-fixed by the pressure plate 4.

  Then, after packaging with a packaging material 7 made of a laminate material of nylon and polyethylene and sterilization, the packaging shochu 8 of the present invention can be obtained.

  Also in the above-described embodiment, the cocoon pieces 1 and the small piece cocoons 2 are different from each other by firing, so that the migration of moisture decreases with time, and the dark color of the small piece potatoes becomes slow. Therefore, even if it is stored for a long time, it can be used with the same freshness.

  Referring to FIGS. 5 and 6, another embodiment of the present invention will be described. After placing the small piece shochu 2 a fired by the burner 3 on the surface of the scissors 1, the pressure plate 4 having the protrusion 4 a on the lower surface is indicated by an arrow 9. And crushing the small piece shochu 2a into small particles 2b, embedded and fixed on the surface of the cocoon pieces 1, and removing the small particles 2c that could not be embedded, the shochu small particles 2b on the surface of the cocoon pieces 1 A fixed shochu product 6 is formed. If this shochu product 6 is packaged with a packaging material (for example, a laminate material of nylon and polypropylene) 7 and deaerated, the packaging shochu 8 of the present invention can be obtained.

The block diagram of the Example of this invention. The processing flow chart. Similarly, the block diagram of another Example. The processing flow chart. Similarly, the block diagram of another Example. Similarly, another processing flow chart.

Explanation of symbols

1 scissors 2 small scissors 3, 5 burner 4 pressure plate 6 shochu product

Claims (6)

  A shochu characterized in that a small piece shochu is integrally fixed to one side or both sides of a piece.   A shochu characterized in that a small piece of rice cake having a low water content is fixed to one or both surfaces of a piece of rice cake having a lot of moisture, and the fixed surface of the small piece of cake is fired.   A shochu characterized by pressing and pressing a small piece shochu onto one or both sides of the scissors.   A method for producing a shochu, characterized in that a small piece of rice cake having a low water content is fixed to one or both surfaces of a piece of rice cake having a lot of moisture, and the fixed surface of the small piece of cake is fired.   A method for producing a shochu, comprising heating one surface or both surfaces of a scissors to make a softened surface, and then pressure-bonding a pre-fired small piece shochu to the softened surface.   After packaging the shochu according to any one of claims 1, 2, and 3 with a packaging material, it is vacuum-treated and heat sterilized or refrigerated or frozen without heat sterilization. A method for producing packaging shochu.

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