JP4711043B2 - そば原料を用いた酒類の製造方法及び酒類製造用そば原料 - Google Patents
そば原料を用いた酒類の製造方法及び酒類製造用そば原料 Download PDFInfo
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Description
以下、本発明を実施するための最良の形態について説明する。本発明の1つは、そばを用いた酒類の製造方法において、脱皮したそば実の外力による複数回の分割破砕と篩い分けを含む分画処理工程を介して複数種類のそば粉を製粉し、該複数種類のそば粉の組み合わせで配合調整したものに水を加えて造粒成型し掛け原料あるいは麹原料としてのそば粉造粒体を得ることを特徴とするそば粉造粒体の製造方法である。本発明でいうそばとは、タデ科ソバ属に分類される植物のことで、品種及び産地に限定されない。本発明のそば粉造粒体は、吸水及び蒸し工程を経て麹菌を植えつけられる際の一次仕込み用の麹原料であり、また、一次仕込みで製造された一次もろみに加えられる掛け原料としても適用され、この掛け原料は吸水及び蒸し工程を経たもので、一次もろみに加えられ二次もろみ製造用の原料とされる。すなわち、そば粉造粒体は、製麹用原料あるいは掛け原料用として吸水工程に投入されるそば実からなる成分調整原料であり、該そば粉造粒体およびその製造方法あるいはそれらにより製造される酒類が本発明の主要な部分である。特に、製麹原料としてそばを用いることにより、例えば製造工程から完成品酒類までのすべてをそば原料により製造でき、香味豊かなそば100%原料の酒類を製造することができる。
次に、成分調整そば粉造粒体を用いて製造される酒類の1つの例として、例えばそば焼酎の製造方法について説明する。本発明のそば粉造粒体を用いて製造される酒類の製造方法は、常法により従来と同様である。1つの例として、例えばそば焼酎の製造方法について説明する。図5は、そば焼酎の製造工程を示す流れ図であり、本実施形態の焼酎製造においては、実線矢印に示す流れが一次仕込による一次もろみ製造工程を示し、破線矢印が二次仕込による二次もろみ製造工程を示す。まず、造粒工程においては、前述の通り、脱皮したそば実を用意し(S1)、外力による複数回の分割破砕と篩い分けを含む分画処理工程(S2)を介して複数種類のそば粉を製粉し、それぞれのそば粉の成分分析を行って、タンパク質含量を目安として配合調整し成分調整した配合そば粉を調製(S3)し、これを造粒して(S4)そば粉造粒体を得る。
Claims (1)
- そば原料への撒水、水切りを含む吸水工程と、吸水後のそば原料の蒸し、放冷処理を含む蒸し工程と、麹菌の種付けを含む製麹工程と、酵母発酵を行う仕込み工程と、仕込み工程により生成されるもろみを蒸留する蒸留工程と、を含む酒類の製造方法において、
工程の任意段階で投入されるそば原料が、
そば実を破砕後の粒が段階的に小さくなるようにする複数の順次小径粒子破砕工程と、各破砕工程に続き各破砕工程ごとに行う篩い通し工程と、を順次、複数回にわたって行って、複数区のそば粉を取得し、
各区のそば粉について、少なくともでんぷん価と、粗タンパク質と、その他成分の含量を分析し、
取得した複数区のそば粉のタンパク質含量を目安とし、取得した複数区のそば粉のうちのいずれか複数区のそば粉を混ぜ合わせて粗タンパク質含量が5−35%の成分調整されたそば粉を含むことを特徴とするそば原料を用いた酒類の製造方法。
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Cited By (1)
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CN104222863A (zh) * | 2014-06-25 | 2014-12-24 | 吉林农业大学 | 荞麦芽糊的制作工艺 |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JP4614871B2 (ja) * | 2005-11-28 | 2011-01-19 | 日穀製粉株式会社 | ソバを原料として使用した飲食品及びその製造方法 |
JP2009112253A (ja) * | 2007-11-07 | 2009-05-28 | Nitsukoku Seifun Kk | ソバ麺における食感・風味を改良できるソバ粉の製造方法 |
KR100953760B1 (ko) | 2009-02-27 | 2010-04-21 | 대한민국 | 메밀입국을 이용한 발효주의 제조방법 |
JP5977876B1 (ja) * | 2015-10-23 | 2016-08-24 | 秋田県醗酵工業株式会社 | 醪の製造方法及び酒類又はしょう油の製造方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5391194A (en) * | 1977-01-19 | 1978-08-10 | Nitsukoku Seifun Kk | Production of brewed food |
JPH07177872A (ja) * | 1993-06-25 | 1995-07-18 | Takara Shuzo Co Ltd | 酒類、食品の製造方法 |
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- 2004-04-14 JP JP2004118564A patent/JP4711043B2/ja not_active Expired - Lifetime
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5391194A (en) * | 1977-01-19 | 1978-08-10 | Nitsukoku Seifun Kk | Production of brewed food |
JPH07177872A (ja) * | 1993-06-25 | 1995-07-18 | Takara Shuzo Co Ltd | 酒類、食品の製造方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104222863A (zh) * | 2014-06-25 | 2014-12-24 | 吉林农业大学 | 荞麦芽糊的制作工艺 |
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