JP4662276B2 - Shochu, fermented products, food and drink, feed and methods for producing them - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new method for producing Shochu, food or drink, feed or fermentation product, comprising building a system for minimizing wastes, subjecting an unrefined Shochu to a solid-liquid separation before distilling the unrefined Shochu, and using the obtained unrefined Shochu liquid portion and the unrefined solid portion, in a process for producing the Shochu. <P>SOLUTION: This method for producing the Shochu comprises subjecting an unrefined Shochu to a solid-liquid separation to obtain the unrefined Shochu liquid portion and the unrefined solid portion without distilling the unrefined Shochu, and then solid-distilling the unrefined solid portion obtained in the above-mentioned process to obtain a mellow type Shochu. <P>COPYRIGHT: (C)2008,JPO&amp;INPIT

Description

  The present invention, without distilling the shochu, solid-liquid separated into a liquefied portion and a solid product, a shochu, fermented product, food and drink, feed, The present invention relates to a manufacturing method thereof.

  The manufacturing process of shochu consists of the steps of iron making, primary charging, secondary charging and distillation. Usually, koji is made by adding koji molds to sugar raw materials such as cooked rice, wheat, and sweet potato, and then cultivating (making koji). Next, the primary koji is made with a primary charge (a charge made of koji, sugar material, yeast, water, and citric acid). Next, alcohol fermentation is performed by secondary charging (preparation including primary koji, sugar material, and water) to obtain secondary koji. Examples of the sugar material used for each preparation include steamed starch materials, typically, grains such as rice and wheat, and potatoes. A shochu is produced by distilling the obtained secondary koji (in this specification, simply called “mochi”, “shochu” means secondary koji for making shochu). . The residue after the soot is distilled is called so-called “shochu” (also referred to as “distillation residue”), and consists of a mixture of the remaining liquid and solids obtained by alcohol distillation.

  So far, shochu is generally distilled without separating the shochu from solid-liquid as described above, and the raw material is the soot solid obtained by solid-liquid separation without distilling the shochu. There has been no report of shochu.

  In a conventional method for producing shochu, the subject of alcohol distillation is shochu. Shochu is obtained by subjecting a saccharide raw material to alcohol fermentation as it is and containing a fibrous component. On the other hand, in JP-A-11-32751 (Patent Document 1), a starch liquefied liquid obtained by liquefying starch extracted by removing fibers from moss raw materials is fermented and distilled to reduce the odor of koji. A method for producing a savory shochu has been reported.

On the other hand, shochu is mostly disposed of by ocean speculation, earth reduction, incineration, and biological treatment, but in recent years it has been used as a raw material for moromi vinegar or as a feed for livestock. . In general, moromi vinegar is produced by obtaining a clarified liquid from shochu as it is by squeezing filtration such as a screw press or centrifugation. It has also been reported that sugar is added to shochu and fermented with acetic acid to produce brewed vinegar (Japanese Patent Laid-Open No. 10-155471: Patent Document 2). However, no report has been made on an example in which a solid product obtained by solid-liquid separation into a liquid-free portion and a solid portion without distilling shochu is used as a raw material for shochu, food and drink, feed, and the like.
Japanese Patent Laid-Open No. 11-32751 JP-A-10-155471

  It is an object of the present invention to construct a system for reducing waste to zero in the process of producing shochu. Further, the present invention is obtained by subjecting shochu to solid-liquid separation before distillation. It is an object of the present invention to provide a novel shochu, fermented product, food, feed, and methods for producing them using the liquid sag and the solid part.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention separated the liquid-liquid part and the liquid-solid part without distilling the shochu, and the liquid-liquid part and the liquid-solid part were separated. It discovered that a novel shochu liquor, food-drinks, feed, and a fermented material could be manufactured by utilizing effectively.

  FIG. 1 shows a course 1 from a starting material to each final product, using a process for producing a liquid liquefaction part and a solid part solid as a skeleton for the production of shochu, food and drink, feed, and fermented product according to the present invention. The system which integrated the manufacturing process of -8 is shown.

  As shown in the course 1-8 production process in FIG. 1, koji molds are added to the saccharide materials such as cooked rice, wheat, and sweet potatoes, cultured and koji, followed by primary preparation (rice cake, saccharide materials, yeast , Water and citric acid), and then secondary fermentation (primary koji, sugar material, water) and alcohol fermentation to make secondary koji (shochu), The obtained shochu is subjected to solid-liquid separation to produce a liquid smoke part and a liquid solid part. The shochu, food and drink, feed, and fermented product of the present invention produced from the liquid smoke part and the liquid solid part are the following inventions.

The method for producing a shochu-type shochu of the present invention shown by course 1 in FIG. 1 is as follows: (1) without separating the shochu into a liquid-liquid part and a liquid-solid part,
(2) A solid shochu obtained in the step (1) is subjected to solid distillation to obtain a rich shochu.

  The method for producing a shochu-type shochu of the present invention indicated by course 2 in FIG. 1 utilizes the solid distillation residue remaining during solid distillation in the production of the shochu of course 1 and (1) without distilling the shochu. Solid-liquid separation into liquid-liquid part and liquid-solid part, (2) solid-distilled solid part obtained by said process (1), and distilling alcohol off, (3) solid distillation of said process (2) Adding a carbohydrate material to the remaining solid distillation residue, fermenting to produce alcohol, and (4) distilling the koji containing the alcohol obtained in the step (3) to obtain a rich shochu Features.

  In the method for producing shochu of course 1 and course 2, a natural void material is added to the solid portion of the straw to increase the gap in the solid portion of the straw to create a passage for alcohol permeation, and then the alcohol is distilled. Thus, the alcohol can be easily recovered. In the method for producing a shochu-type shochu of Course 2, when a distillation is performed after alcohol fermentation after adding a sugar raw material to a solid residue and the distillation is a solid distillation, A void material may be added to facilitate alcohol recovery.

  A natural void material is a substance in the form of a plurality of loose granular or rice husk-like substances that form voids when they are combined. Or a fragrant plant material capable of imparting fragrance to the shochu. Examples of the aromatic plant material include skins, fruits, fruit seeds and the like.

  In the method for producing rich shochu of course 1 and course 2, a part or all of the solid portion of the koji obtained in the step (1) can be used as yeast for producing shochu.

  The method for producing a food or drink or feed of the present invention indicated by course 3 in FIG. 1 uses the solid distillation residue remaining during solid distillation in the production of the shochu of course 1 and (1) distilling the shochu. Or a solid-liquid separation into a liquid-liquid part and a liquid-solid part, and (2) a food or drink containing a distillation residue obtained by solid-distilling the solid part obtained in the step (1) to distill off alcohol It is for feed. Examples of foods and drinks shown in Course 3 include fish paste products such as sweet potatoes, kamaboko, chikuwa, and fish sausage; processed meat products such as ham and sausage; pasta such as noodles, pizza, bread, ice cream, and beverages. .

  The method for producing a fermented product of the present invention indicated by course 4 in FIG. 1 uses a solid distillation residue remaining during solid distillation in the production of the shochu of course 1, and (1) without mashing the shochu. Solid-liquid separation into liquid part and soot solid part, (2) solid distillation of the soot solid part obtained in the step (1) to distill off alcohol, and (3) solid remaining in the step (2) One or more of water, a saccharide material, and a substrate (subsidiary raw material) is added to the distillation residue and fermented to produce a fermented product. Depending on the type of fermentation, lactic acid is produced in the case of lactic acid fermentation, and a lactic acid-containing product is obtained as a fermented product. In the case of acetic acid fermentation, acetic acid is produced and an acetic acid-containing product is obtained as a fermented product. The obtained fermented product can be purified to obtain lactic acid, acetic acid and the like.

  The method for producing a food or drink or feed according to the present invention shown in course 5 of FIG. 1 uses the solid distillation residue remaining during solid distillation in the production of the shochu of course 1 and (1) distilling the shochu. Without solid-liquid separation into a liquid-liquid part and a liquid-solid part, (2) solid distillation of the solid part obtained in the step (1) to distill off the alcohol, and (3) remaining in the step (2) The saccharide material is added to the solid distillation residue and fermented to produce alcohol. (4) The alcohol-containing koji obtained in the above step (3) is distilled to distill off the alcohol and remove the distillation residue. (5) A food and drink is obtained by containing the distillation residue obtained in the step (4). Examples of foods and drinks shown in Course 5 include fish paste products such as sweet potatoes, kamaboko, chikuwa, and fish sausage; processed meat products such as ham and sausage; ice cream and beverages.

  The method for producing the shorei-type shochu of the present invention shown by course 6 in FIG. 1 uses a liquid smoke part, and (1) solid-liquid separation into the liquid liquor part and the liquid solid part without distilling the shochu. (2) A method for producing a shochu liquor obtained by distilling the liquid liquor obtained in the step (1) to obtain a fresh shochu, (3) a solid portion obtained in the step (1) A part or all of is used as yeast for producing shochu.

  The modified method of the present invention shochu type shochu shown in course 6 of FIG. 1 is: (1) solid-liquid separation of the shochu liquor into a liquid liquor portion and a liquid solid portion without distilling; A method for producing a shochu liquor obtained by distilling the liquid liquor part obtained in (1) to obtain a fresh shochu, (3) a part or all of the liquid liquor distillation residue remaining in the step (2) Is used as a primary feed, a secondary feed, or both feed water for producing shochu (course 8 in FIG. 1). Distillation can be performed at either reduced pressure or atmospheric pressure. However, in the case of reduced pressure distillation, the acid-resistant amylase may remain in the vacuum distillation residue without being deactivated. The amount of rice (enzyme source) used can be reduced.

  As a further modification of the method for producing the course 6 shochu of FIG. 1, a part of the koji solid part is appropriately added to the liquid liquor to produce the kokuryo shochu. You may make a beautiful shochu give umami derived from yeast. As another method for imparting yeast-derived umami to Tanrei-type shochu, when solid-liquid separation is performed in the liquid-liquid part and the liquid-solid part, even if the solid-solid part is partly transferred to the liquid-liquid part, Good. For example, the yeast cells may be transferred to the liquid part by pressure filtration such as a screw press, or the solid-liquid separation may be performed under mild conditions such that the yeast cells remain in the liquid part in centrifugation or the like. Good.

  In the method for producing the concentrate of the present invention indicated by course 7 in FIG. 1, the liquid residue distillation residue remaining in the step (3) of the production process of the fresh shochu is further concentrated by distillation under reduced pressure. Obtainable.

  Blended shochu obtained by the manufacturing method of course 1 or course 2 in FIG. 1 and the fresh shochu obtained by the manufacturing method of course 6 can be used to obtain a blended shochu. The blended shochu of the present invention is a blend of a plurality of different types of shochu that are manufactured from the same raw material and are derived from the same manufacturing process up to the stage of koji production. Variations in which flavors are homogenized occur due to the process, and even if blended, both flavors have a high affinity and can be changed step by step by combining the characteristic points of each flavor.

  In the method for producing various shochus of the present invention, potato shochu produced from potato shochu raw material can be used to produce potato shochu-type, tanrei-type, and blended-type potato shochu.

  The food / beverage products or feed of this invention are obtained by the manufacturing method of the said food / beverage products or feed. Suitable foods and drinks include, for example, fish paste products such as sweet potatoes, kamaboko, chikuwa, and fish sausage; processed meat products such as ham and sausage; ice cream and beverages.

  FIG. 2 shows a shochu production system that does not perform primary charging (mixing and charging koji, sugar material, yeast, water, and citric acid). Specifically, the koji solid portion in FIG. By using the yeast contained in the solid portion of the cocoon by feeding back, the feed water (course 8) in FIG. 1 is fed back to the secondary feed, so that the citric acid acid water is used as the secondary feed water, A system for obtaining koji by adding secondary koji (for example, koji rice) and a sugar raw material to perform secondary charging and performing alcoholic fermentation. Courses 1 to 8 for obtaining each product in FIG. 2 are all the same courses as FIG.

  According to the method for producing a shochu-type shochu shown in the course 1, (1) the shochu is solid-liquid separated into a liquid portion and a solid portion without distillation, and (2) obtained in the step (1). Since the solid portion of the strawberry is distilled to obtain a shochu-type shochu, alcohol can be recovered from the solid portion of the cocoon where alcohol remains, and the aroma components contained in the solid portion are volatilized. A rich shochu-type shochu rich in fragrance can be obtained.

  According to the method for producing a shochu-type shochu shown in the course 2, since a shochu-type shochu is produced using a solid distillation residue left after solid-distilling the soot solid portion as a starting material, the solid distillation residue should be used effectively. Can do.

  In the method for producing rich shochu of course 1 and course 2, solid distillation is performed by adding and mixing natural void material to the solids of course or course 2 so that alcohol vapor can easily pass through the alcohol. Can be easily recovered. When using a shochu cake cube as a natural gap material, the shochu scent can be imparted to the shochu. When using a skin, fruit or fruit seed as a natural gap material, a fruit aroma is added to the shochu. Can be granted.

  In the method for producing rich shochu of course 1 and course 2, a part or all of the solid portion of the koji obtained in the step (1) can be used as yeast for producing shochu. In the method for producing shochu-type shochu of course 1 and course 2, in the case where a part or all of the solid portion of the koji solid obtained in the step (1) is used as yeast for producing shochu, secondary charging The addition of yeast can be omitted or the amount of yeast added can be reduced.

  According to the foods and drinks and feeds of the present invention shown in the course 3 and course 5 manufacturing processes, the solid distillation residue is rich in fibers and fungus bodies. It can be provided and can be used as a useful food or drink or feed.

  According to the method for producing a fermented product shown in the course 4, by producing a fermented product such as lactic acid or acetic acid by solid-fermenting the solid portion of the koji, the lactic acid-containing fermented product or the acetic acid fermented-containing product is a fiber, fungus Since the body is abundantly contained, it can be used as a functional food or drink, as a food material, or as a food material or as a feed material. Alternatively, a fermented product such as lactic acid or acetic acid can be extracted.

  According to the method for producing the Tanrei-type shochu shown in the course 6 production process, (1) the liquid-liquid part and the liquid-solid part are separated into solid and liquid, and (2) the liquid-liquid part obtained in the step (1). Since the shochu-type shochu is obtained by distilling the sesame, solid-liquid separation is performed directly on the shochu, so most of the aromatic components contained in the shochu will move to the solid portion of the shochu. By distilling the liquid-salt portion from which the aromatic component has been reduced, a fresh shochu can be obtained.

  As a variation of the course 6 shorei type shochu production process, in a method of using a part or all of the solid portion of the koji solid produced during the solid-liquid separation of the shochu as a yeast for shochu production,醪 The solid part can be used effectively.

  As a modified method of the process for producing the shorei type shochu of the course 6, by adding an appropriate amount of a portion of the soot solid portion produced during the solid-liquid separation of the shochu to the soup portion, Yeast-derived umami can be imparted to shochu.

  As one of the variations of the course 6 shorei type shochu production process, by performing solid-liquid separation under the condition that a part of the solid portion of the soot is transferred to the liquid portion during the solid-liquid separation of the shochu, It is possible to impart umami derived from yeast to Tanrei type shochu.

  According to the course 7 concentrate manufacturing method, since the filtrate remaining after the distillation of the filtrate is concentrated to obtain a concentrate, the resulting concentrate is highly concentrated in citric acid. Is done. Further, the concentrate contains a large amount of organic acids such as malic acid, succinic acid, and acetic acid, as well as minerals such as sodium and potassium, and various amino acids. It can be used as a sour seasoning liquid by blending ingredients, or by blending in food or drink or feed.

  According to the shochu manufacturing method using the feed water shown in the manufacturing process of the course 8, a part or all of the liquid residue distillation residue remaining after distillation of the liquor portion is used as the feed water for producing shochu (primary Since it is used as the feed water and / or the secondary feed water), it is possible to effectively use the liquid residue of the filtrate. The liquid residue of the filtrate is rich in citric acid, and also contains organic acids such as malic acid, succinic acid and acetic acid, minerals such as sodium and potassium, and various amino acids. It is useful as feed water after being appropriately diluted. In general, smelting is initially cultivated at a high temperature for about 24 hours to produce enzymes, and in the latter half about 15 hours at low temperatures to produce citric acid. Since the solution is acidic with citric acid, in the present invention, when the liquid residue distilled residue is cultured as primary feed water, the time for making the koji can be shortened.

  The system for producing shochu, food and drink, feed, and fermented product without introducing the primary charge (mixed and mixed with koji, sugar material, yeast, water, and citric acid) shown in Fig. 2 was introduced from outside the system. As the raw material to be used, it is only necessary to add at least rice bran and a saccharide raw material, so that the primary preparation requiring time and labor can be omitted, and the shochu production process can be simplified.

  The “shochu” used in the production system of the present invention is a so-called “secondary moromi” obtained by allowing yeast to act on rice, wheat, etc., which is a raw material for shochu, and koji made by koji mold. Say. In addition, “shochu” as used in the present invention generally means shochu classified as shochu oysters and does not include shochu shellfish purified by continuous distillation. Moreover, if it is shochu liquor, the kind will be mentioned, for example, rice shochu, wheat shochu, potato shochu, millet shochu, brown sugar shochu, birch shochu, soba shochu etc. are mentioned.

Until the acquisition of “shochu” used in the production system of the present invention, it can be produced according to the normal production process of shochu. First, inoculate starchy materials such as steamed rice and steamed wheat with koji mold (seed koji), mix well with stirring, blow in a range of 35 ° C to 45 ° C, stir, repeat to stand and culture, shochu Obtain a cocoon for manufacturing (making iron). As the koji mold, any koji mold usually used for shochu such as white koji mold, black koji mold, yellow koji mold, and awamori koji mold may be used. Specifically, Aspergillus kawachii , Aspergillus saitoi , Examples include Aspergillus usamii and Aspergillus awamor i. Next, when yeast and water are added to the produced koji and fermented, and the main raw material (depending on the type of shochu) is added and fermented, shochu is obtained.

  Subsequently, the obtained shochu is solid-liquid separated to obtain a liquid smoke part and a liquid solid part. As the solid-liquid separation means, for example, separation using a filter filtration, a press filter such as a screw press, a vacuum dehydrator, or a centrifugal separator, or a filter bed using a natural filter aid, This includes a method of allowing the shochu to permeate. Since the yeast solid part contains a large amount of yeast, a part or all of the yeast solid part can be used as the yeast used in the fermentation step. Moreover, umami can be imparted to Tanrei-type shochu by adding a part of the soot-solid portion to the liquid-liquid portion as appropriate to produce the Tanrei-type shochu. As another method of imparting yeast-derived umami to Tanrei-type shochu, solid-liquid separation is performed under the condition that a part of the solid portion of the straw is transferred to the liquid portion when the solid-liquid portion is separated into the liquid portion and the solid portion. It is desirable to do. For example, the filtration conditions are relaxed and the yeast cells are allowed to pass through to transfer to the liquid part, or solid-liquid separation is performed under mild conditions such that the yeast cells remain in the liquid part in centrifugation or the like.

  Next, the separated liquid portion is distilled (vacuum distillation or atmospheric distillation), and the alcohol is distilled and recovered. The alcohol content distilled from the liquid smoke part has an alcohol concentration of 40 to 42%. When the concentration of the distilled alcohol reaches about 10%, the alcohol recovery is finished to obtain the Tanrei type shochu of the present invention. The alcohol collected here is distilled from the solids removed from the shochu, so unlike the conventional shochu obtained by directly distilling the shochu, the aroma and odor peculiar to the raw materials are reduced. As for the taste, the raw material characteristics are weak and the whole is light. Therefore, the shochu obtained by the above production method can be provided as a shochu having a liquor quality different from that of conventional shochu. In order to impart umami derived from yeast to Tanrei-type shochu, as described above, a part of the solid portion of the straw is added to the liquid portion, or the liquid portion and the solid portion are separated into solid and liquid. When doing, it can give the umami | taste derived from a yeast by performing on the conditions which a part of strawberry solid part transfers to a liquefied part.

  The remaining distillation residue obtained by collecting the pale liquor can be appropriately diluted with water and used as feed water for producing shochu.

  On the other hand, the remaining distillation residue recovered from the pale liquor shochu is further concentrated under reduced pressure to obtain a filtrate portion distillation residue concentrate. Although it is preferable that the degree of concentration is basically large, it is preferable that the concentration is 2 to 20 times that of the initial phlegm. If the concentration is less than 2 times, the characteristics as a concentrate cannot be exhibited. If the concentration exceeds 20 times, there is no change in ingredients, but the consistency increases and the contents adhere to the distiller and can be washed. Since it becomes difficult, it is not preferable.

  The vacuum distillation may be performed using a vacuum concentrator used in a normal food and drink field, and is performed, for example, at 32 to 60 ° C. for about 2 hours under a vacuum of about −720 to −600 mmHg.

  In the concentrated liquid residue distillation concentrate, citric acid produced by Aspergillus oryzae is highly concentrated, and the concentration thereof is 1 to 10 g / 100 ml. In addition, the concentrated concentrate of the residue from the liquid fraction contains a large amount of organic acids such as malic acid, succinic acid, and acetic acid, as well as minerals such as sodium and potassium, and various amino acids. In addition, it can be used in sour seasonings, beverages, foods, and feeds by blending other ingredients.

  In the case of using the concentrate of the liquid residue as a seasoning, it can be used alone as a vinegar-like sour seasoning, or it can be used as a dressing, mayonnaise, etc. by blending other ingredients or seasoning (umami) ingredients. . Other ingredients or seasoning ingredients that can be blended include soy sauce, mirin, miso, spices, cooking oil, eggs, animal protein hydrolysates, vegetable protein hydrolysates, bonito, dried onions, dried carrots, seafood extracts, yeast Examples include extracts and fruit extracts. Moreover, you may add the thickener, stabilizer, emulsifier, antioxidant, etc. which are accept | permitted as a food additive as needed to a seasoning.

  When the liquid concentrate concentrate is used as a beverage, it can be used alone as a high-concentration citrate beverage, but it contains juice such as apples, lemons and oranges, and if necessary, sweeteners, flavors, A pigment or the like may be added.

  In the case where the liquid residue distillation residue concentrate is contained in the food, the amount of the concentrate is not particularly limited. For example, the concentrate can be 0.01% to 100% by mass in the food.

  On the other hand, since alcohol still remains in the solid portion obtained by the solid-liquid separation, solid distillation is performed to obtain a rich shochu. For distillation, vacuum distillation or atmospheric distillation can be applied, and when the concentration of the distilled alcohol reaches about 10%, the alcohol recovery is terminated to obtain the rich shochu of the present invention. At this time, as the remaining components, a distillation residue containing mainly fibers and yeast is obtained. Prior to solid distillation, natural void material may be added to and mixed with the solid portion, and the solid vapor is accelerated by solid distillation while containing the natural void material, so that solid distillation is performed efficiently. Can be made.

  The natural void material may be any natural material that can form voids for facilitating passage of alcohol vapor when mixed with the solid portion. It is preferable to have an appropriate particle size (diameter: 0.1 to 10 mm), for example, rice, starch candy, glutinous rice, sweet potato dice, rice bran, millet, wheat, corn, nuts such as sesame, peanut, almond, raisins From pericarp, husk, tofu, coffee lees, hop lees, anise, green pepper, white pepper, cumin, and their steamed and roasted products are preferably used. When a shochu die is used as a gap material, the aromatic components isobutanal and pentanal are significantly increased during shochu, and isobutenal is also detected. When coffee koji was used as a void material, it could not be distinguished by the results of gas mass analysis. However, the shochu was completely different from the case of only the koji solid part, and the coffee odor was felt properly.

  In addition, since alcohol still remains in the solid portion, it may be added to the food to provide a food with a freshness-preserving effect by adding alcohol, imparting natural fibers, improving texture, and retaining moisture. it can. For example, foods that can add or improve functionality by adding strawberry solid parts include processed meat products such as sausage and ham, fish paste products such as fried fish, chikuwa and kamaboko, frozen foods such as gyoza and croquettes, bread and confectionery Examples include ice cream and beverages. Moreover, the salmon solid can be suitably used as a feed for livestock or fish meat by blending an excipient or the like.

  In addition, the residue obtained by distilling off the solid portion of the koji solid and distilling off the alcohol has various functions such as strengthening natural fiber components in foods and beverages, improving texture, and enhancing freshness retention due to moisture retention. Since it can be given to food and drink, it can be used as a functional food and drink material. For example, as it is or after being dried and pulverized, it can be used as a supplement as it is or in a food or drink to which functionality is to be imparted or improved. Examples of such foods and drinks include processed meat products such as sausages and ham, fish paste products such as fried fish, kamaboko and chikuwa, frozen foods such as gyoza and croquettes, bread, confectionery, ice cream and beverages. It is done. Moreover, the said distillation residue can mix | blend an excipient | filler etc. and can be used suitably for livestock use, pet use, and fish feed.

[Example 1]: Production of Tanrei Shochu Part 1 (Course 6 in FIG. 1)
(1) Koji making process 20 kg of raw material rice was put into a test Kawauchi type automatic koji making drum, washed, soaked for 1 hour, drained for 30 minutes, and water content was 30.3%. Next, after steaming for the first time for 60 minutes, 1.4 L of water was applied. Then, after steaming for the second time for 30 minutes, air cooling was performed. 200g (0.1%) of the seed meal (Kawauchi Shirasagi) was seeded on the steamed rice (water content 36.0%) cooled to 40 ° C, and automatic koji making was started. The iron making time was 40 hours, and during this time, the product temperature setting was controlled from 38 ° C. to 30 ° C. The obtained cocoon had good scouring properties and had a water content of 24.9% and an acidity of 5.5.

(2) Primary charging step To the primary fermentation tank (60 L volume), the total amount of koji obtained in the above step (1), 24 L of pumped water, and 400 mL of pure yeast (Kagoshima No. 2) were added to initiate primary fermentation. The fermentation temperature was set to 5 days, during which the product temperature was controlled at the upper limit of 32 ° C. On the last day, a primary shochu liquor with an alcohol content of 15.2% and an acidity of 25 was obtained.

(3) Secondary charging step The total amount of primary shochu obtained in step (2) was transferred to a secondary fermentation tank (240 L capacity). On the other hand, 100 kg of sweet potato (variety: Koganesengan) as a main raw material was steamed with a steamer, allowed to cool and then pulverized, then charged into the secondary fermentation tank, and 84 L of pumped water was added to initiate secondary fermentation. The fermentation days were set to 8 days, the product temperature control upper limit temperature was set to 30 ° C., and alcohol fermentation was performed. On the last day, a secondary shochu liquor having a shochu amount of 180 L, an alcohol content of 14.1% and a test acidity of 1.2 was obtained.

(4) Shochu Solid-Liquid Separation Step The secondary shochu 180L obtained in the step (3) is preliminarily removed with a vibrating sieve (16 mesh) and the sieve pass liquid is centrifuged (model: Kokusan). H-130EIH upper discharge type, rotation speed 3120 rpm), continuous centrifugation was carried out to separate the solid portion and the liquid portion. The separation ratio of the cocoon solid part and the cocoon liquid part was 32:68, the water content of the solid part was 85%, and the cocoon solid part (yeast cell body + cocoon cake) transferred into the cocoon liquid part was 1.49%.

(5) Atmospheric distillation step The liquid portion 50L separated into solid and liquid was put into a 50L test distiller and distilled at atmospheric pressure. The conditions for atmospheric distillation were a steam volume of 10 kg / h and a cut frequency of 11%. The distillation was completed in 1 hour and 50 minutes, and 16.2 L of raw sake shochu with an alcohol content of 39.3% (lightness shown in course 6 of FIG. 1). Rei Shochu) was obtained.

[Example 2] Manufacture of Tanrei Type Shochu Part 2 (Course 6 in FIG. 1)
In the production of the Tanrei-type shochu of the Example 1, the Tanrei-type Shochu No. 2 was obtained in the same manner as in the Example 1 except that the atmospheric distillation in the step (5) was changed to the vacuum distillation. That is, 50 L of the filtrate portion separated into solid and liquid was put into a 50 L test distiller and distilled under reduced pressure. The conditions for distillation under reduced pressure were 8 kg / h of steam and the cut frequency was 11%. Distillation was completed in 1 hour and 45 minutes, and 16.5 L of raw sake shochu with an alcohol content of 38.0% (indicated as course 6 in FIG. 1) Mold shochu) was obtained.

[Example 3] Manufacture of Shochu-type Shochu Part 1 (Course 1 in FIG. 1)
The solid part 500 g obtained by solid-liquid separation in Example 1 was subjected to solid distillation for 30 minutes under the condition of a degree of vacuum of -700 mmHg using a prototype microwave vacuum solid distillation machine, 85 mL, alcohol content 34.0%. No Sake shochu (boiled shochu shown in course 1 of FIG. 1) was obtained.

[Example 4] Manufacture of a concentrated residual liquid residue (course 7 in Fig. 1)
After recovering the alcohol by vacuum distillation in Example 2, the remaining liquid residue remaining liquid was further distilled under reduced pressure for 2 hours. When the liquid volume was concentrated to 20 L, distillation was stopped to obtain a concentrate (course 7 in FIG. 1) having a concentration rate of 2.5 times and an acidity (as citric acid) of 0.97%.

[Example 5] Manufacture of shochu type 2 (course 1 in FIG. 1)
120 g of rice bran was added as a natural void material to 500 g of the solid portion of solid separated in Example 1. Next, vacuum distillation was performed for 25 minutes under the same method and conditions as in the solid distillation of Example 3 to obtain 89 mL of raw sake shochu (album type shochu shown in course 1 of FIG. 1) having an alcohol content of 34.5%. . Compared to Example 3, it can be seen that the method for producing shochu-type shochu of Example 5 shortened the distillation time and increased the alcohol recovery rate as compared with the case where no natural void material was added.

[Example 6] Manufacture of Shochu Type 3 (Course 1 in FIG. 1)
The secondary shochu of 14.1% alcohol obtained in Example 1 was subjected to solid-liquid separation with quadruple gauze to remove the liquid part, and the remaining solid part was obtained (salted solid part).

  In the following experimental example, whether or not shochu liquor characteristic in aroma could be produced by adding atmospheric shochu cubes and coffee grounds as natural voids to the solid portion separated into solid and liquid and then performing atmospheric distillation. In addition, it was examined in the following experimental example whether the addition of the additive improves the passage of water vapor in the solid portion of the soot and has an alcohol recovery effect.

The following three types were prepared as distillation samples.
(I) Straw solid part 300g
(B) Strawberry solid part 300g + grilled salmon cube 60g
(C) Coffee solid portion 300g + coffee grounds 60g

The shochu cake was cut into 5 mm squares (with skin) and baked in an oven at 200 ° C. for 30 minutes.
As the coffee beans, mocha (coarse ground) was used, and coffee grounds extracted once were used.

  The distilled samples of (i), (b), and (c) were distilled at atmospheric pressure by the method of Example 4 using a homemade steam type atmospheric distiller to obtain a rich shochu. The obtained shochu was divided into three fractions of 60 mL each. Atmospheric distillation was started by adding water in the state of water, setting the solid portion of the soot, and heating with high heat. The alcohol was recovered by allowing the alcohol to be well recovered from the solid portion by using a low heat when boiling.

  Table 1 below shows the results of examining the effects of alcohol recovery by measuring the distillation time and the alcohol content. Moreover, the characteristic fragrance was analyzed by GC / MS (HS, TRAP method). The three types of shochu were analyzed with 5% alcohol in a vial with an alcohol content of 3.5%. As for the shochu, an oven-baked product was immediately placed in a vial and 0.5 g, and coffee grounds was similarly added in an amount of 0.5 g.

The numerical values in Table 1 represent (minute: second).
According to Table 1, the shortening of the distillation time was slightly observed by adding the natural void material.

  According to Table 2, in the soot solid portion to which no natural void material was added, the alcohol content of fraction 1 was low, and it tended to come out gently thereafter. On the other hand, when a natural void material is added, the alcohol recovery rate is high.

  When the GC / MS analysis was performed on the alcohol recovered from the solid portion of the koji, the aroma components of the koji koji and the coffee grounds were confirmed. In the shochu added with shochu, there were components that were not found in other shochu and components that had a larger AREA value than other shochu. Aroma components peculiar to each of the mash and coffee grounds were detected. In addition, the type of aroma component of coffee grounds was very large and the amount was also very large.

[Example 7] Manufacture of shochu-type shochu using solid distillation residue (course 2 in Fig. 1)
500 g of steamed and ground sweet potato and 450 ml of pumped water were added to the solid distillation residue remaining after the solid distillation of Example 3 as a saccharide raw material, and alcohol fermentation was performed in a 2 L fermentation tank. Fermentation progressed smoothly and was completed in 7 days to obtain a shochu liquor with an alcohol content of 13.1%. This shochu was distilled at atmospheric pressure to obtain 320 mL of raw sake shochu (poisonous type) having an alcohol content of 37.5%.

[Example 8] Manufacture of fish cake (course 3 in FIG. 1)
The soot solid portion (containing alcohol and citric acid) obtained after the solid-liquid separation in Example 1 was directly used as shochu fiber A.

  The shochu fiber A was put into a prototype steaming solid distiller and heated for 30 minutes to remove alcohol, and the solid distillation residue (alcohol removed, containing citric acid) was used as shochu fiber B.

After the citric acid was removed by washing the shochu fiber B with water, the solid portion collected by centrifugation was used as shochu fiber C.
The solid portion of the distillation residue obtained by solid-liquid separation of a normal distillation waste liquid was designated as shochu fiber D.

  A solid distillation residue obtained by treating the fiber B with caustic soda and neutralizing the citric acid contained therein was used as a shochu fiber E.

1) Manufacture of deep-fried fish cakes Add 500 g of the shochu fibers A to E with different addition amounts and knead them to 500 g of fish paste with adjusted salt content, etc., and fry them in a conventional manner. Satsuma fried food was manufactured. Table 3 below shows the evaluation of the taste and texture of the obtained fish cake.

  As for the addition test of alcohol-containing shochu fiber A, when the amount of shochu fiber A added to surimi raw material is 10% or more, the scent of the original surimi disappears as the addition amount increases, resulting in a non-elastic texture. The quality deteriorated.

  As for the addition test of the alcohol-removed shochu fiber B, the moromi odor was not felt until 20% was added, and the distance to the break point was shortened according to the amount added, and the texture became soft. As a comprehensive evaluation, it was found that no significant quality degradation occurred.

  Regarding the addition test of the shochu fiber C which was washed to remove citric acid, it was found that in addition to the soft feeling, the elasticity of surimi was restored and the texture of the high-quality fish cake was enhanced.

  From the above results, “Shochu fiber” can be added to Satsuma Fried fish with about 20% of its quality without causing deterioration, but it is rather effective as a physical property improver for high-quality Satsuma Fried fish with a soft texture. It was proved that there was.

[Example 9] Production of ice cream (course 3 in FIG. 1)
Using the shochu fiber B of Example 8 and the materials shown in Table 4 below, ice cream was manufactured as follows.

  In a pan, sugar, flour, salt, and shochu fiber B were mixed, and then 1100 ml of milk and egg well mixed with a whisk were added, mixed until smooth, and heated until lightly thickened. After cooling, the remaining milk, fresh cream and essence were added and mixed, and transferred to a freezing container. Place in a freezer for 4 hours and stir the soft frozen cream well with a whisk until smooth. After preparation, it was stored frozen. As a control, ice cream was obtained in the same manner as described above using the ingredients of Table 4 without adding the shochu fiber B.

  The obtained ice cream of Example 9 has enhanced nutritional components because it contains active ingredients such as yeast, minerals, amino acids, vitamins and the like derived from the solid portion of koji. In addition, the dietary fiber derived from the raw material sweet potato, which is the main ingredient, is mixed into the ice cream tissue and has the effect of maintaining moderate softness without becoming too hard.

[Example 10] Production of pasta (course 3 in FIG. 1)
Pasta was manufactured as follows using the materials shown in Table 5 below using the shochu fiber B of Example 8.

  All the other ingredients including 100 g of flour and shochu fiber B were added and mixed. In addition, the remaining flour was added and stirred well with a wooden spatula to make a soft dough. On a table with lightly dusted powder, knead for about 10 minutes until it becomes firm and smooth, and the resulting dough was wrapped in paraffin paper and allowed to stand for 30 minutes. Then, it was formed into a pasta shape such as spaghetti and boiled for 10 minutes with hot water.

  The texture of the pasta of Example 10 was almost the same as the control. When double amount of shochu fiber B was added, it became a little soft and sticky. The obtained pasta has enhanced nutrient components because it contains active ingredients such as yeast, minerals, amino acids, and vitamins derived from the solid portion of the koji. It also serves as a supplement to dietary fiber, which is often lacking in modern diets.

[Example 11] Production of pizza (Course 3 in FIG. 1)
Using the shochu fiber B of Example 8 and the materials shown in Table 6 below, a pizza was produced as follows.

  6 g of sugar was dissolved in 200 ml of warm water, and 5 g of dry yeast was shaken and pre-fermented. Powerful flour, weak flour, and salt were put in a bowl, passed through a sieve, and warm water, salad oil, shochu fiber B, and pre-fermented yeast water were added and kneaded well until it became sticky. The dough was placed in a bowl filled with salad oil, covered with saran wrap, and left in an oven at about 40 ° C. for 50 minutes for primary fermentation. The obtained dough was pressed, degassed and formed into a circular shape, and baked at 220 ° C. for 20 minutes to obtain a baked pizza dough. As a control, pizza dough was obtained in the same manner as above except that shochu fiber B was not added.

  Shochu fiber B contains shochu yeast and the like, but it did not particularly affect the fermentation of pizza dough. When only the pizza dough was baked, there was a bit of shochu odor, but when topped with cheese etc., the shochu odor was not felt and was not different from the control.

  Since the obtained pizza contains active ingredients such as yeast, minerals, amino acids, vitamins and the like derived from the solid portion of the cocoon, the nourishing ingredients are strengthened. It also serves as a supplement to dietary fiber, which is often lacking in modern diets.

[Example 12] Production of bread (course 3 in FIG. 1)
Using the shochu fiber B of Example 8 and the materials shown in Table 7 below, bread was produced as follows.

  Add to a pan containing skim milk, water, butter and emulsifier and heat to about 50 ° C. Shabu-shabu dough was manufactured by gradually adding to a bowl prepared by mixing shochu fiber B, sugar, dry yeast and salt with 300 g of flour in advance. The remaining flour was added to this to make a soft dough, and kneaded for 10 minutes on the table on which the flour was ground. The dough was put in a bowl coated with salad oil, covered with saran wrap, kept in an oven at about 40 ° C. and fermented for 1 hour. Degassed and left for another 15 minutes. It was molded into a loaf, covered with a wet cloth, kept at 30 ° C., fermented again for 1 hour, and baked in an oven at 200 ° C. for 30 minutes to obtain bread. As a control, bread was obtained in the same manner as above except that shochu fiber B was not added.

  There was no stickiness when kneading the dough, and the dough was fine and moist. The swelling during fermentation and baking was also good.

  The obtained bread was subjected to a compression test on the ninth day of normal temperature storage using a Yamaden creep meter. The sample thickness was measured by compressing 10 mm with a flat plate plunger of 4.5 cm, compression speed 50 mm / min, diameter 15 mm. The obtained measured values are shown in Table 8 below. According to Table 8, there was almost no change in physical properties between Example 12 and the control.

  The obtained baked bread contains the active ingredients such as yeast, minerals, amino acids, vitamins and the like derived from the solid portion of the koji, so that the nourishing ingredients are strengthened. It also serves as a supplement to dietary fiber, which is often lacking in modern diets.

[Example 13] Production of sausage (course 3 in Fig. 1)
Sausages were produced as follows using the materials shown in Table 9 below using the shochu fiber B of Example 8.

  The cut pork was ground with a meat grinder and placed in a bowl. Parsley, salt, sage, pepper and shochu fiber B were added and mixed well, then cooled well in the refrigerator for about 3.5 hours. Seasoned meat was set in a meat grinder, sausage skin that had been pre-soaked in warm water was set on a meat grind pattern, and the meat was stuffed little by little. A knot was made by twisting the skin to a length of 5 cm to form a sausage. Eight sausages cut obliquely to half length were baked in an oven at 200 ° C. for 20 minutes to obtain sausages. As a control, sausage was obtained in the same manner as above except that shochu fiber B was not added.

  Table 10 below shows the initial weight, the weight after cooking, and the weight yield for each sausage of Example 13 and the control.

  The sausage of this Example 13 retained the gravy when baked compared to the control and had good water retention. This feature is also demonstrated from the weight yield after cooking in Table 10.

  The obtained baked sausage has enhanced nutrient components because it contains active ingredients such as yeast, minerals, amino acids, and vitamins derived from the solid portion of straw. It also serves as a supplement to dietary fiber, which is often lacking in modern diets.

[Example 14] Production of fish feed (course 5 in FIG. 1)
Using the materials shown in Table 11 below using the distillation residue remaining after the shochu fiber B of Example 8 or the shochu liquor of Example 7 was obtained by atmospheric distillation to obtain a rich shochu. Thus, a fish feed was produced.

  Soybean oil was added to the defatted rice bran and mixed. The powder material of Table 11 other than water was added to this and mixed with stirring. Kneaded with water to make a dough-like lump. The lump was stretched into noodles having a diameter of 5 mm, cut into 1 cm lengths, formed into pellets, and used as fish feed. A fish feed was produced in the same manner using the commercially available brewer's yeast cells as a control and the materials shown in Table 11 above.

  The fish feed using the obtained shochu fiber B of this Example 14 or the fish feed using the distillation residue in the course 5 of FIG. 1 has better fish bite than the control fish feed containing brewer's yeast. The feed efficiency was not inferior.

  Since the fish feed of Example 14 is rich in mineral components derived from the salmon solid part, mineral addition can be omitted. Further, the fish feed of Example 14 is suitable for omnivorous fish such as salmon because it is rich in plant fiber components derived from salmon solid parts.

[Example 15] Manufacture of yogurt (course 4 in Fig. 1)
Using the shochu fiber B of Example 8 and the materials shown in Table 12 below, yogurt was produced as follows.

  When skim milk powder was dissolved in water and boiled and cooled to about 40 ° C., a commercial yogurt starter was added and stirred well, distributed to a small container, and left in a 30 ° C. incubator for 2 days to produce yogurt. Since the obtained yogurt contained citric acid derived from the solid portion of the koji, the acidity was felt slightly stronger than the commercially available yogurt. Lactic acid fermentation proceeded normally even if yeast cells derived from the solid portion of the koji were included.

[Example 16] Production of acetic acid fermented product (course 4 in Fig. 1)
Using the materials shown in Table 13 below using the shochu fiber B of Example 8, an acetic acid fermented product was produced as follows.

  The solid portion obtained from the step (4) of Example 1 was subjected to solid distillation under reduced pressure, 10 kg of solid distillation residue from which alcohol was removed, 10 kg of rice bran as a saccharide raw material, and 30 L of pumped water to a 70 L jar fermenter. The yeast was added and the yeast was fermented as it was without adding yeast. The product temperature was controlled at 30 ° C. The fermentation proceeded smoothly, and after 5 days, a shochu liquor with an alcohol content of 6.1% was obtained. Next, acetic acid bacteria were added, and acetic acid fermentation was performed by aeration stirring culture (30 ° C., stirring speed 250 rpm, aeration volume 1 vvm). After 5 days, an acetic acid fermentation product having an acetic acid concentration of 4.2% was obtained.

  The resulting acetic acid fermented product contained amino acids and citric acid derived from the solid portion of the koji, so that it was close to so-called black vinegar.

[Example 17] Reverse feed (course 8 in FIG. 1)
The young soot 24 hours after making a koji on a rotating drum was charged as 1 kg of the residual charge 1.2 L after the alcohol was removed by distillation under reduced pressure in Example 2 above. The subsequent steps were performed in the same manner as in Examples 1 to 16 to obtain shochu, food and drink, feed, fermented material, and concentrate.

  Although conventional iron making requires 40 hours, in Example 17, since the iron making for 24 hours can be used, the preparation time can be shortened.

[Example 18] Shochu production system omitting the primary charging step (Fig. 2)
In the atmospheric distillation process of Example 1, 336 mL of the liquid residue distilled residue remaining after distillation of the alcohol was used as feed water, 400 g of koji, 80 g of koji, and shochu of Example 1 as yeast. Using 40 g of the solid portion separated in the solid-liquid separation step, the primary charging was omitted and the secondary charging was performed as it was. As the koji, a frozen koji was steamed in a steamer for 26 minutes, and the subsequent steps were performed in the same manner as the course 6 in FIG.

  After the secondary charging, the mixture was thoroughly stirred every 24 hours, and a small amount of the mash was sampled and centrifuged (12000 rpm, 10 min) to collect the supernatant. The supernatant was measured with an alcohol content measurement kit (F-kit, ethanol). The measurement results are shown in the following Table 14 and the graph of FIG.

  According to the graph of Table 14 and FIG. 3, it turns out that alcohol is produced with time progress after secondary preparation.

[Example 19] Effect of yeast content in the liquid portion Since the yeast content contained in the liquid portion varies depending on the solid-liquid separation means, in this Example 19, shochu is distilled at atmospheric pressure or reduced pressure by an ordinary method. Shochu produced by distillation, shochu produced by subjecting the shochu portion obtained by subjecting the shochu to a solid-liquid separation by cloth filtration, or shochu produced by distillation under reduced pressure, and shochu obtained by continuously centrifuging shochu. For shochu manufactured by atmospheric distillation or vacuum distillation of the liquid part and shochu manufactured by atmospheric distillation or vacuum distillation of the liquid part obtained by removing yeast from the shochu The turbidity and aroma of the resulting shochu were measured by sensory test. Moreover, the aromatic component was analyzed by GC / MS (HS, TRAP method) analysis about the aromatic component of these various shochu. The result is shochu obtained by atmospheric distillation, and FIG. 5 shows shochu obtained by reduced pressure distillation.

  Table 15 shows the codes of shochu obtained by the above-mentioned various means by J1 to J4 and G1 to G4. In addition, the yeast content (Wet%) to be distilled and the alcohol content (Alc. %), Cloudiness, and sensory evaluation of fragrance. In FIG. 4, the graph of the analysis value of the aromatic component of various shochu J1-J4 obtained by atmospheric distillation is shown. The graph of the analysis value of the aromatic component of various shochu G1-G4 obtained by vacuum distillation in FIG. 5 is shown. J2 is natural filtration by cloth filtration, and J4 is a solution obtained by precipitating the liquid part J3 obtained by solid-liquid separation in a continuous centrifuge in a high-speed centrifuge 10000G for 15 minutes to remove yeast. means.

  According to Table 15 and FIG. 5, as can be seen from the results of the gas mass aroma analysis, a proportional relationship was observed between the peak of the aroma component and the amount of the soot solid part (yeast) in the liquid smoke part. Compared to the case where the soot is distilled as it is, the liquid part after the solid-liquid separation is distilled under reduced pressure or atmospheric pressure, and the obtained shochu sample has almost no gas odor immediately after distillation, and the ester aroma component shows a small numerical value. A trend was observed.

[Example 20] GC / MS (HS, TRAP method) analysis of mellow-type shochu and tanrei-type shochu About the mellow-type shochu obtained in Example 3 and the tansho-type shochu obtained in Example 1 , GC / MS (HS, TRAP method) analysis was performed, and aroma components of various shochu were quantified.

  The obtained results are shown as a graph in FIG. According to FIG. 6, it can be seen that the content of various aromatic components is higher in the mellow-type shochu than in the garlic-type shochu.

  INDUSTRIAL APPLICABILITY The present invention is useful for providing a novel shochu making system that can reduce waste to zero as much as possible. The system makes it possible to produce shochu with a new flavor, and products derived from the system can be used as food and drink materials and feed.

The manufacturing process from the starting raw material to each final product using the process of manufacturing the liquid liquefaction part and the solid part of the solids, which are the framework for manufacturing shochu, food and drink, feed, and fermented product according to the present invention, has been integrated. It is a figure which shows a system. By using the yeast contained in the solid portion of the cocoon by returning the solid portion of the cocoon in FIG. 1 to the secondary feed without performing the primary charge, citric acid by returning the charged water in FIG. 1 to the secondary feed. It is a figure which shows the system which uses acidic water as secondary preparation water, adds rice cakes, such as sticky rice, and saccharide raw materials, performs secondary preparation, performs alcoholic fermentation, and obtains rice cake. It is a figure which shows the graph of the change of the amount of alcohol produced | generated with progress of fermentation time about the fresh type shochu manufactured by the shochu manufacturing system which abbreviate | omitted the primary preparation process. It is a figure which shows the graph of the result by GC / MS (HS, TRAP method) analysis about the aroma component of the shochu obtained by the atmospheric distillation which comes from the difference in the yeast content in a filtrate part. It is a figure which shows the graph of the result by GC / MS (HS, TRAP method) analysis about the aroma component of the shochu obtained by the vacuum distillation which comes from the difference in the yeast content in a liquefied part. It is a figure which shows the graph of the result by GC / MS (HS, TRAP method) analysis about the aroma of mellow type shochu and Tanrei type shochu.

Claims (17)

(1) Solid-liquid separation of the shochu liquor and the solid portion without distilling,
(2) Solid distillation of the soot solid part obtained in the step (1) to distill off the alcohol,
(3) A saccharide material is added to the solid distillation residue left by the solid distillation in the step (2), fermented to produce alcohol,
(4) A method for producing shochu, characterized in that the shochu containing alcohol obtained in the step (3) is distilled to obtain a rich shochu. A method for producing shochu comprising adding a natural void material to the solid portion, followed by solid distillation , wherein the natural void material is a plurality of loose granular or rice husk substances, and when combined, voids are formed. The method for producing shochu according to claim 1, wherein the resulting form is a substance derived from a natural material . Wherein the natural gap material, carbohydrate material as A alcohol fermentation materials, manufacturing method of shochu according to claim 2 which is a sweet potato cubes or aromatic plant material. (1) Solid-liquid separation of the shochu liquor and the solid portion without distilling,
(2) A method for producing a shochu liquor obtained by distilling the liquid liquor obtained in the step (1) to obtain a fresh shochu,
(3) Use part or all of the liquid residue distilled residue remaining in the step (2) as secondary feed water for shochu production,
(4) A part or all of the solid portion of the koji solid obtained in the step (1) is returned to the secondary feed as yeast, and at the same time, the primary feed is obtained by using the glutinous rice and saccharide raw materials as the secondary feed materials. A method of producing shochu without performing the process. The method for producing shochu according to any one of claims 1 to 4, wherein the shochu is potato shochu. Shochu obtained by the production method according to any one of claims 1 to 5. (1) Solid-liquid separation of the shochu liquor and the solid portion without distilling,
(2) The filtrate part obtained in the step (1) is distilled to distill off the alcohol,
(3) A part or all of the liquid residue distilled in the step (2) is used in the above (1) as a primary charge, a secondary charge, or both charged water for the production of shochu. Circulate by returning to the process of producing shochu,
(4) A concentrate obtained by further concentrating the liquid residue distillation residue remaining after the distillation in the step (2) by concentration under reduced pressure. The concentrate obtained by concentrating by further vacuum distilling the liquid residue distillation residue which remained after distillation of the said liquid part in the manufacturing method of the Tanrei type shochu of the said Claim 4. (1) Solid-liquid separation of the shochu liquor and the solid portion without distilling,
(2) Solid distillation of the soot solid part obtained in the step (1) to distill off the alcohol,
(3) Production of a fermented product characterized by adding one or more of water, a saccharide material and a substrate to the solid distillation residue remaining in the step (2) and fermenting to produce a fermented product. Method. The method for producing a fermented product according to claim 9, wherein the fermentation is lactic acid fermentation, and the fermented product contains lactic acid. The method for producing a fermented product according to claim 9, wherein the fermentation is acetic acid fermentation, and the fermented product contains acetic acid. A fermented product obtained by the production method according to claim 9, 10 or 11. (1) Solid-liquid separation of the shochu liquor and the solid portion without distilling,
(2) Solid distillation of the soot solid part obtained in the step (1) to distill off the alcohol,
(3) A carbohydrate material is added to the solid distillation residue remaining in the step (2), fermented to produce alcohol,
(4) Distilling the soot containing the alcohol obtained in the step (3) to distill off the alcohol to obtain a distillation residue,
(5) A food or drink containing the distillation residue obtained in the step (4). The food / beverage product according to claim 13, wherein the food / beverage product is a marine product. The food / beverage product according to claim 13, wherein the food / beverage product is a processed meat product. The food / beverage product according to claim 13, wherein the food / beverage product is an ice cream. (1) Solid-liquid separation of the shochu liquor and the solid portion without distilling,
(2) Solid distillation of the soot solid part obtained in the step (1) to distill off the alcohol,
(3) A carbohydrate material is added to the solid distillation residue remaining in the step (2), and solid fermentation is performed to produce alcohol.
(4) A feed containing the alcohol obtained in the step (3) by solid distillation and distilling off the alcohol to contain a distillation residue.

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