JP4719883B2 - Shochu, fermented products, food and drink, feed and methods for producing them - Google Patents

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. . Moromi vinegar is generally produced by obtaining a clarified liquid by squeezing and filtering shochu as it is. 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 novel shochu, food and drink, feed, fermented products, and methods for producing the same, using the liquid smoke portion and the solid portion.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a natural filter aid containing 0.5 to 5 mm in diameter containing saccharides to shochu to add a liquefied part and a soy sauce. The present inventors have found that by separating the solid portion into solid and liquid, and effectively using the liquid suspension portion and the liquid solid portion, novel shochu, food and drink, feed, and fermented material can be produced.

  In FIG. 1, the system which manufactures the liquefied liquid part and strawberry solid part used as the frame | skeleton of each manufacture of the shochu, food-drinks, feed, and fermented material of this invention is shown. FIGS. 2 to 5 show courses 1 to 7 for the production processes of shochu, food and drink, feed and fermented product of the present invention using as a starting material the liquid smoke part and the liquid solid part produced by the production process of FIG. Show. The configuration of the present invention will be described with reference to FIGS.

As shown in the production process of FIG. 1, koji molds are added to a saccharide material such as cooked rice, wheat, and sweet potato to culture and koji, followed by primary preparation (koji, saccharide material, yeast, water, citric acid) Made with a primary koji, followed by alcohol fermentation with a secondary kneading (prepared with koji, sugar material, and water) to make a secondary koji (shochu), and then the resulting koji A natural filter aid having a saccharide-containing particle diameter of 0.5 to 5 mm is added to the mixture and solid-liquid separated to produce a liquid-liquid part and a liquid-solid part.

The method for producing a shochu-type shochu of the present invention indicated by course 1 in FIG. 2 is a method for producing a shochu-type shochu using the soot solid portion produced by the production process of FIG. after addition of natural filtration aid, the solid-liquid separated into broth portion and mash solids portion, (2) production of shochu obtaining mellow type shochu the mash solid portion obtained in step (1) and the solid distillation (3) The natural filter aid is a method for producing shochu, which is a natural filter aid having a saccharide-containing particle size of 0.5 to 5 mm in diameter.

The method for producing a shochu-type shochu of the present invention indicated by course 2 in FIG. 3 is a method for producing a shochu-type shochu using the soot solid portion produced by the production process of FIG. After adding a natural filter aid, it is separated into a liquid-liquid part and a liquid-solid part, and (2) fermenting the solid part obtained in the step (1) to produce alcohol, (3) A method for producing shochu to obtain a rich shochu by distilling the solid portion containing the alcohol obtained in step (2), wherein (4) the natural filter aid has a saccharide-containing particle size of a diameter It is a manufacturing method of shochu which is a natural filter aid of 0.5-5 mm.

  The invention associated with the production of the rich shochu shown in the course 1 and the course 2 is characterized in that the solid distillation is performed in a state in which a void material is included in the solid distillation.

4 is a method for producing a Tanrei-type shochu using the liquid-liquid part produced by the production process of FIG. 1, and (1) Shochu after addition of natural filter aid mash, solid-liquid separation in the broth portion and mash solids portion to obtain a Tanrei type shochu was distilled broth portion obtained in (2) said step (1) shochu a method produced, (3) the natural filter aid, the particle size containing carbohydrate is a method of manufacturing shochu, a natural filter aid having a diameter 0.5 to 5 mm.

The invention associated with the manufacture of the course 3 shorei-type shochu is a method for producing the taishou-type shochu, by adding a part of the soot solid part to the soot part, This is a method for producing Tanrei-type shochu so as to include yeast derived therefrom. That is, (1) after adding a natural filter aid to the shochu, the liquid is separated into a liquid part and a solid part, and (2) a part of the solid part obtained in the step (1) is (4) A method for producing a shochu liquor obtained by adding to the liquid smoke part obtained in step (1) and (3) distilling the liquid liquid part obtained in step (2) to obtain a fresh shochu. ) The natural filter aid is a method for producing shochu, which is a natural filter aid containing a saccharide and having a particle size of 0.5 to 5 mm in diameter.

  Further, the invention different from the above accompanying the production of the patley type shochu of the course 3 is that, in the method for producing the tansho type shochu, when solid-liquid separation is made into a liquid portion and a solid portion. A method for producing shochu, characterized in that solid-liquid separation is performed under a condition in which a part of a solid part moves to a liquid-liquid part. Here, the conditions under which a part of the culm solid part moves to the phlegm part include filtration conditions through which the yeast passes.

  A method for producing shochu, characterized in that part or all of the solid portion of the koji solid obtained in step (1) in the method for producing koji shochu of courses 1 to 3 is used as yeast for producing shochu. . Since yeast is contained in the cocoon solid part, it is desirable to return part or all of the cocoon solid part to the yeast addition step.

  You may blend the shochu-type shochu obtained by the manufacturing method of the said course 1 or the course 2 and the shorei-type shochu obtained by the manufacturing method of the said course 3.

  In addition, in the above-mentioned methods for producing various shochus, new shochu can be produced by using shochu that is produced using the raw material of shochu.

  In the various shochu production methods, it is desirable to use crushed rice or starch cake as a natural filter aid.

  The shochu liquor of the present invention is a shochu produced by the various shochu producing methods.

The fermented product production method of the present invention is a production method shown in course 4 of FIG. 5 using the production process of FIG. 1, and (1) the particle size containing saccharides in shochu is 0.5 to 5 mm in diameter. After adding the natural filter aid, the liquid is separated into a liquid part and a solid part, and one or more selected from water, substrate and microorganisms are added to the solid part obtained in the step (1). Or fermented as it is or fermented as it is in the solid portion obtained in the step (1) to produce a fermented product.

In the method for producing a fermented product of the present invention, after solid-liquid separation, the solid part is recovered by alcohol distillation, and then the solid distillation residue (solid distillation residue in FIG. 2) can be fermented as a yeast raw material. That is, another configuration of the method for producing a fermented product according to the present invention is as follows: (1) after adding a natural filter aid containing 0.5 to 5 mm in diameter containing carbohydrates to shochu, Solid-liquid separation into a solid part, (2) solid distillation of the solid part obtained in the step (1) to distill off the alcohol, (3) water remaining in the distillation residue remaining in the step (2) 1 or more selected from a substrate and a microorganism and fermented to produce a fermented product (course 8 in FIG. 2).

Still another configuration of the method for producing a fermented product according to the present invention is as follows. (1) After adding a natural filter aid containing 0.5 to 5 mm in diameter containing saccharides to shochu, the sap and the solid (2) The step of distilling the liquid-containing part containing the alcohol obtained in the step (1) to distill off the alcohol to form a liquid-distilled part distillation residue, and (3) the step One or more selected from water, substrates and microorganisms are added to the liquid residue obtained in (2) and fermented to produce a fermented product.

  In each fermented product production method described above, lactic acid is produced in the case of lactic acid fermentation depending on the type of 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. In the method for producing a fermented product of the present invention, crushed rice or starch cake is exemplified as a natural filter aid and can be used as a carbohydrate material or a substrate. The fermented product of the present invention is a fermented product obtained by the method for producing a fermented product.

The manufacturing method of the food / beverage products or feed of this invention shown by the course 5 of FIG. 2 is a manufacturing method of food / beverage products or feed using the solid part of the strawberry manufactured by the manufacturing process of FIG. 1, (1) Shochu After adding a natural filter aid containing 0.5 to 5 mm in diameter containing saccharides, the liquid is separated into a liquid-liquid part and a liquid-solid part, and (2) the liquid obtained in the step (1). It is a manufacturing method of food-drinks or feed containing a distillation residue obtained by solid-distilling a solid part to distill off alcohol.

The manufacturing method of the food / beverage products or feed of this invention shown by the course 6 of FIG. 3 is a manufacturing method of the food / beverage products or feed using the solid part of the straw manufactured by the manufacturing process of FIG. 1, (1) Shochu After adding a natural filter aid containing 0.5 to 5 mm in diameter containing saccharides, the liquid is separated into a liquid-liquid part and a liquid-solid part, and (2) the liquid obtained in the step (1). The solid part was fermented to produce alcohol, (3) the koji containing the alcohol obtained in the step (2) was distilled to distill off the alcohol, and (4) obtained in the step (3). It is a manufacturing method of food-drinks or feed containing a distillation residue.

The manufacturing method of the food / beverage products or feed of this invention shown in the course 7 of FIG. 4 is a manufacturing method of food / beverage products or feed using the liquid-liquid part manufactured by the manufacturing process of FIG. 1, (1) Shochu After adding a natural filter aid containing 0.5 to 5 mm in diameter containing saccharides, the liquid is separated into a liquid-liquid part and a liquid-solid part, and (2) the liquid obtained in the step (1). Concentrate the distillation residue obtained by distilling off the alcohol by distilling the liquid part, and (3) of the food or drink or feed containing the liquid residue distillation residue concentrate obtained in the step (2). It is a manufacturing method.

  In the food / beverage products or feed of the present invention shown in the courses 5 to 7 of the present invention, the natural filter aid may be crushed rice or starch cake.

  The food / beverage products or feed of this invention are obtained by the manufacturing method of the said food / beverage products or feed. As the food and drink, for example, fish paste products, processed meat products such as ham and sausage, and ice cream are suitable.

According to the method for producing shochu of the present invention shown in course 1 of FIG. 1, (1) after adding a natural filter aid containing 0.5 to 5 mm in diameter containing sugar to the shochu, And (2) solid distillation of the solid portion obtained in the step (1) to obtain a rich shochu so that the alcohol component remains from the solid portion Alcohol can be collected, and the aromatic component abundantly contained in the solid portion of the cocoon can be volatilized to obtain a rich shochu-type shochu. Moreover, since the natural filter aid is a natural component, the fragrance derived from the natural component can be imparted (with a scent) to the alcohol to be recovered. Moreover, since natural filter aid has the effect | action which raises a porosity, since natural filter aid works as a void material at the time of solid distillation and accelerates | stimulates permeation | transmission of alcohol vapor | steam, solid distillation can be performed efficiently.

According to the method for producing shochu of the present invention indicated by course 2 in FIG. 3, (1) after adding a natural filter aid having a diameter of 0.5 to 5 mm containing sugar to shochu, And (2) fermenting the solid portion obtained in the step (1) to produce alcohol, and (3) containing the alcohol obtained in the step (2). Since the shochu solid portion is distilled to obtain a shochu-type shochu, in addition to the effects of the course 1 shochu production method, the yeast contained in the soot solid portion and the sugar material contained in the natural filter aid Alcohol fermentation is performed, and a rich shochu can be obtained efficiently.

  In the course 2, when rice bran is added as a natural filter aid, there is an advantage that not only the filtration efficiency is increased, but enzymes can be replenished from the rice bran. In addition, yeast and enzymes are replenished from the solid portion of the koji so that a sake-like shochu with a quality similar to that of Chinese white sake can be obtained.

According to the method for producing shochu of the present invention shown by course 3 in FIG. 4, (1) after adding a natural filter aid having a diameter of 0.5 to 5 mm containing sugar to shochu, (2) Since the liquefied portion obtained in the above step (1) is distilled to obtain a fresh type shochu, solid-liquid separation is directly performed on the shochu. Therefore, most of the fragrance components contained in the shochu will be transferred to the solid portion of the cocoon, and the distilled liquor portion with reduced fragrance components can be obtained to obtain a tanrei type shochu. .

  When using a part or all of the solid portion of the koji solid obtained in the step (1) in the method for producing the shochu of the courses 1 to 3 of the present invention as yeast when producing the shochu, The contained yeast can be reused for the production of shochu.

  A blended shochu can be obtained by blending the mellow type shochu obtained by the course 1 or course 2 production method of the present invention and the fresh shochu obtained by the course 3 production method. 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 the flavors are homogenized occur due to the process, and even if they are blended, the characteristic points of each flavor can be fused and changed step by step in a state where both have high affinity.

  By using the potato shochu produced from the raw material of potato shochu in the method for producing various shochus of the present invention, potato shochu of melamine type, tanrei type, or blended type thereof can be produced.

  In the method for producing shochu of the present invention, solid-liquid separation can be efficiently performed by using crushed rice or starch koji as a natural filter aid. Further, the solid portion after solid-liquid separation can be reused as a food or drink material or feed material, or alternatively, the solid portion can be used as a saccharide substrate for further solid fermentation.

  According to the method for producing a fermented product of the present invention shown in course 4 of FIG. 5, fermenting the solid portion of the koji to produce a fermented product such as lactic acid, acetic acid or lactic acid, or shown in course 8 of FIG. According to the method for producing a fermented product of the present invention, by adding one or more selected from water, a substrate, and a microorganism to a solid distillation residue to produce a fermented product such as acetic acid or lactic acid, Since the acetic acid fermentation content contains abundant fibers and fungi, it can be used as a functional food or drink, or as various food or drink as a food material, or as a feed material in feed. Alternatively, a fermentation product such as lactic acid or acetic acid can be extracted and purified.

The food / beverage product or feed according to the present invention shown by course 5 in FIG. 2 is a mixture of saccharides in shochu and a natural filter aid having a diameter of 0.5 to 5 mm. Solid-liquid separation, solid residue obtained, solid distilled to distill alcohol, distilled residue obtained by containing in food and drink or feed, it is rich in fiber and fungus It will be included.

The food / beverage product or feed of the present invention indicated by course 6 in FIG. 3 is: (1) After adding a natural filter aid having a diameter of 0.5 to 5 mm containing a saccharide to shochu, the sachet portion and koji Solid-liquid separation into a solid part, (2) Fermenting the solid part obtained in the step (1) to produce alcohol, and (3) Solid containing the alcohol obtained in the step (2) Because it is produced by adding a distillation residue obtained by distilling a portion of the alcohol to a food or drink or feed, it is rich in organic acids such as fiber, fungus, and citric acid, amino acids, and minerals. It will be.

The food / beverage product or feed of this invention shown by the course 7 of FIG. 4 is (1) after adding a natural filter aid containing 0.5 to 5 mm in diameter containing sugar to the shochu, and then the sap portion and the koji Solid-liquid separation into a solid part, (2) Concentrating a distillation residual liquid obtained by distilling off the alcohol by distilling the filtrate part obtained in the step (1), and (3) the step (2). The liquid concentrate distilled residue concentrate obtained in (1) is contained in food or drink or feed. Citric acid is highly concentrated in the filtrate residue concentrate. In addition, the concentrated concentrate of the liquid residue contains a large amount of minerals such as sodium and potassium in addition to organic acids such as malic acid, succinic acid and acetic acid. It can be used by diluting or blending other ingredients as a sour seasoning liquid, or blended in food or feed.

  In the manufacturing method of the above-mentioned food / beverage products or feed of this invention, since it was manufactured using crushed rice or starch cake as a natural filter aid, it can be easily reused for food / beverage products or feed.

  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 by adding a natural filter aid 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 the like, or a filter bed is made using a natural filter aid, and shochu is applied to this. The method of making it penetrate is mentioned. 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, a flavor can be imparted to Tanrei-type shochu by adding a part of the soot-solid portion to the liquor portion as appropriate to produce the Tanrei-type shochu. As another method of imparting a yeast-derived flavor 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 it is separated into the liquid portion and the solid portion. It is desirable to do. For example, the solid-liquid separation is performed under conditions that allow the yeast cells to pass through to the liquid part by relaxing the filtering conditions.

  Natural filter aids include natural materials that contain saccharides that can be used as fermentation raw materials, such as crushed rice, starch cake, starchy granules, so that the solid portion after solid-liquid separation can be further fermented. , Glutinous rice, sweet potato dice, rice bran, barnyard, wheat, corn, sesame seeds, peanuts, almonds and other nuts, raisins, etc. , White pepper, cumin and their steamed and roasted products are preferably used.

  The particle size of the natural filter aid depends on the type of the aid, but it may be about 0.5 to 5 mm from the viewpoint of improving the filtration workability (filtration time, recovery rate). In the case, it is preferably 2.0 to 3.0 mm.

The natural filter aid can also serve as a void material used during solid distillation described later.
The natural filter aid may be used after steaming (autoclave treatment), and steaming is performed using a commercially available autoclave device, for example, at 110 to 120 ° C. for 20 to 30 minutes.

  The amount of the natural filter aid used can be appropriately changed depending on the type, particle size, and mode of use of the natural filter aid to be used, but generally 5 to 10 parts by weight of the natural filter aid is used with respect to 100 parts by weight of the koji. It is preferable. Alternatively, in the case of further fermenting the solid portion after solid-liquid separation, the natural filter aid serves as a substrate for fermentation, so the amount may be larger than the above range.

  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 a flavor derived from yeast to Tanrei-type shochu, as described above, a part of the solid portion of the liquid 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 flavor derived from yeast by performing on the conditions which a part of cocoon solid part transfers to a phlegm part.

  The remaining distillation residue recovered from the pale 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 concentrate of the liquid residue distillation residue, citric acid produced by the koji mold is highly concentrated. 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. Before the solid distillation, the gap material may be added and mixed in the solid part, and the solid vapor is accelerated by solid distillation with the gap material included, so that the solid distillation can be performed efficiently. Can do.

  In addition, the above-mentioned natural filter aid can also serve as a void material used during solid distillation in the present invention.

  As the void material, those having an appropriate particle size (diameter: 0.1-10 mm) are preferable. For example, nuts such as rice, starch millet, sticky rice, sweet potato dies, rice bran, millet, wheat, corn, sesame, peanut, almond Among them, potatoes, raisins, pericarps, shells, tofu, coffee lees, hop lees, anises, green peppers, white peppers, cumins 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.

  Furthermore, as an alternative method, the solid portion obtained by solid-liquid separation contains yeast, and further contains a natural filter aid as a saccharide material. Further, if necessary, a sugar material and / or yeast is added, and alcohol fermentation is performed in the same manner as described above. Then, the alcohol is recovered by distillation in the same manner as the above-mentioned shochu-type shochu. Obtain another rich shochu of the present invention. At this time, as the remaining components, a distillation residue mainly composed of fiber, yeast, and organic acid is obtained. Moreover, when distilling, you may carry out in the state which included the space | gap material in the soot solid part like the above.

  Each distillation residue produced using the cocoon solid part can impart various functions such as strengthening of natural fiber components to foods and beverages, improving texture, and maintaining freshness due to moisture retention to various foods and beverages. Therefore, it can be used as a functional food or drink material.

  Each distillation residue produced by using the cocoon solid part is, for example, as it is or dried and pulverized, as a supplement in the form as it is, or blended in a food or drink to which functionality is to be added or improved Can be used. Examples of such foods and drinks include processed meat products such as sausages and hams, marine products such as kamaboko and chikuwa, frozen foods such as gyoza and croquettes, bread, confectionery, ice cream, and beverages.

  In addition, the distillation residue produced using the solid portion of the straw can be suitably used for livestock, pets, and fish feeds by blending excipients and the like.

[Example 1] Rich shochu, production of solid distillation residue (course 1, course 5)
(1) Koji making process 20 kg of raw material rice was put into a test Kawachi type automatic koji making drum, washed, soaked for 1 hour, drained for 30 minutes, and water content was 31.0%. Next, after steaming for the first time for 60 minutes, 1.4 L of water was applied. Next, 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 36.3%) cooled to 40 ° C, and automatic koji making was started. The iron making time was 40 hours, and the product temperature setting was controlled by programming from 38 ° C. to 30 ° C. during this time. The obtained cocoon had good scouring properties, had a water content of 25.7% and an acidity of 6.0.

(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 14.9% and an acidity of 27 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 14.0%, and a test acidity of 1.0 was obtained.

(4) Shochu solid-liquid separation step 10L of the secondary shochu obtained in the step (3) and 1 kg (10%) of rice bran as a natural filtration aid are mixed, and pressure dehydration solid-liquid separation is performed. The liquid was separated into a liquid-liquid part and a solid part. The separation ratio between the liquid-liquid part and the liquid-solid part was 70:30, the water content of the liquid-solid part was 85%, and the liquid-solid part transferred into the liquid-liquid part (yeast cell body + rice cake) was 4.5%. It was.

(5) Solid distillation step By performing solid distillation for 30 minutes under the condition of a degree of vacuum of -700 mmHg, using a prototype microwave oven vacuum solid distillation machine, with respect to 500 g of the solid portion obtained in the step (4) As a result, 80 ml of an alcoholic sake shochu (boiled type) was obtained (course 1 in FIG. 2).

  Distillation was continued until the alcohol content disappeared, and 80 g (water content 69%) of solid distillation residue (shochu fiber) was obtained (course 5 in FIG. 2).

[Example 2] Manufacture of Tanrei-type shochu, concentrate concentrate of liquid residue (course 3, course 7)
The liquid part 1L obtained in the step (4) of Example 1 was subjected to liquid part vacuum distillation using an evaporator at a reduced pressure of −670 mmHg, to obtain a raw sake shochu (fresh type) having an alcohol content of 38.0%. (Course 3). After recovering the alcohol in the above step, vacuum distillation was continued for 2 hours under the same conditions, and when the liquid volume was concentrated to 20 L, the distillation was stopped. A concentrate having a concentration rate of 2.5 times and acidity (1% as citric acid) was obtained (course 7).

[Example 3] Manufacture of shochu-type shochu, solid distillation residue (shochu fiber) (course 2, course 6)
10 L of shochu and 1 kg of rice bran were mixed as a natural additive, and the mixture was separated into a liquid-liquid part and a solid part by a pressure dehydration solid-liquid separator. To the separated solid part (water content 81%), 5 kg of steamed and sweetened sweet potato as a sugar source was added and mixed well, and molded into a spherical shape of 100 g (water content 78%).

  Next, this molded product is inoculated with spores of Kawachi white fungus, and a filamentous fungus film is formed in an incubator at 35 ° C. for 40 hours, and the resulting spherical solid cake is placed in a 20 L stainless steel container. Then, it was sealed and placed in a constant temperature room at 25 ° C. Three months later, the fermented product was taken out and subjected to solid distillation to obtain 1,500 ml of a rich shochu liquor with an alcohol content of 39% and a solid distillation residue (shochu fiber). In the sensory evaluation of the resulting shochu-type shochu raw sake, the sweet potato flavor was weak and had a complex flavor, which was a shochu that was different from the conventional type. On the other hand, the solid distillation residue (shochu fiber) can be used as it is as a food additive material or as a feed.

[Example 4] Manufacture of food and drink and feed (course 5 in FIG. 2)
90 g of glutinous rice made from crushed rice as a natural filter aid was added to the amount of fermented mash of 900 g (10%), and solid-liquid separation was performed according to the method of Example 1 to obtain 660 g of liquefied portion and 330 g of crushed solid portion. (The ratio of the liquid smoke part to the liquid solid part was about 2: 1.) About the solid part, the solid distillation was performed by the process (5) of the said Example 1, and the solid distillation residue (shochu fiber) was obtained.

  The following example is an example in which a solid distillation residue after solid-liquid separation (no alcohol: course 5 in FIG. 2) is applied to food or feed. In the following examples, the solid distillation residue may be referred to as “shochu fiber” for convenience.

1) Production of pasta Pasta was produced in the following manner using the materials shown in Table 1 below.

  100 g of flour and the other ingredients including shochu fiber were all 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. As a control, pasta was obtained in the same manner as above except that no shochu fiber was added.

  Although the texture of the pasta of the present Example felt a little grain of sticky rice, it was not much worse than the control. 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.

2) Production of pizza Using the materials shown in Table 2 below, 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. The bowl was mixed with strong flour, weak flour, and salt, passed through a sieve, added with warm water, salad oil, shochu fiber, and pre-fermented yeast water, 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, a pizza dough was obtained in the same manner as above except that no shochu fiber was added.

  Since shochu fiber contains glutinous rice (a saccharifying enzyme), there was a risk of affecting the elasticity of the dough and the fermentation of the pizza dough. The baked pizza dough smelled a little shochu, but when it was topped with cheese, it didn't feel the shochu, and it was the same as 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.

3) Manufacture of sausage Sausage was manufactured as follows using the material shown in Table 3 below.

  The cut pork was ground with a meat grinder and placed in a bowl. Parsley, salt, sage, pepper and shochu fiber were added and mixed well, and 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 no shochu fiber was added.

  Table 4 below shows the initial weight, the weight after cooking, and the weight yield for each sausage of this example and the control.

  In the sausage of this example, it was felt that there were grains of crushed rice contained in the sausage, but since the meat itself was minced, there was no sense of incongruity. The gravy was preserved when baked compared to the control and water retention was good. This feature is also demonstrated from the weight yield after cooking in Table 4.

  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.

4) Manufacture of fish cake The fish cake was produced as follows using the materials shown in Table 5 below.

  Fish and surimi with salt and seasoning solution added in advance are mixed with water and solid part at a low temperature with the composition shown in Table 5 above, molded into a 25 g rod, heated with 165 ° C oil for 5 minutes, and then fried Manufactured. As a control, a fish cake was obtained in the same manner as above except that no shochu fiber was added.

  Table 6 below shows the results of sensory evaluation of taste and texture with respect to the added amount of shochu fiber. ◎ is particularly excellent. ○ is equivalent to common fish cake. Δ indicates slightly inferior.

  As for the amount of shochu fiber added, the moromi odor was not felt until 20% was added, and the texture became soft.

  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.

5) Manufacture of fish feed Using the materials shown in Table 7 below, fish (for salmon) feed was manufactured as follows.

  Soybean oil was added to the defatted rice bran and mixed. The powder material of Table 7 other than water was added to this and stirred and mixed. Kneaded with water to make a dough-like lump. The lump was stretched into noodles with a diameter of 5 mm, cut into 1 cm lengths, and formed into pellets to obtain 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 7 above.

  The obtained fish feed using the shochu fiber of this example contained starch derived from glutinous rice, and the fish feed better than the control fish feed containing brewer's yeast, and the feed efficiency was not inferior.

  Since the fish feed of this example is rich in mineral components derived from the salmon solid part, the addition of minerals can be omitted. Moreover, since the feed for fish of a present Example is rich in the plant fiber component derived from a salmon solid part, it is suitable with respect to omnivorous fish, such as salmon.

[Example 5] Production of acetic acid fermented product (course 8 in Fig. 2)
In the case of using rice bran as a natural filter material and solid-liquid separation using 10% of the mash, after solid-liquid separation, alcohol is recovered by solid distillation and then the solid distillation residue (shochu fiber) is used as a yeast raw material. Using the materials shown in Table 8, acetic acid was produced as follows.

  In a 5 L glass container, rice bran and water were put in the above composition, and a solid portion of rice bran was added thereto, followed by alcohol fermentation at 25 ° C. for 5 days. Thereafter, an acetic acid bacteria starter was inoculated, and acetic acid fermentation was performed at 30 ° C. for 1 week in a shaking culture. As a control, acetic acid fermentation was performed in the same manner using a commercially available yeast without using a solid distillation residue (shochu fiber) as a yeast raw material.

  Since the solid distillation residue (shochu fiber) contains a sufficient amount of yeast, alcohol fermentation was quickly started without adding yeast, and about 3.7% alcohol was obtained. Finally, about 2.9% acetic acid was obtained, which was not much inferior to the control 3.1%. Since the acetic acid fermented product of this example contained amino acid and citric acid, it was not a simple vinegar but a black vinegar.

[Example 6] Production of acetic acid fermented product (course 9 in Fig. 4)
After recovering the alcohol by distillation of the liquid part after solid-liquid separation, the liquid residue distillation concentrate obtained by continuing to concentrate the liquid residue is used as the initial charge water for acetic acid fermentation. At the same time, acetic acid was produced using the materials shown in Table 9 as follows using, for example, the solid distillation residue (shochu fiber) shown in FIGS.

  In a 5 L glass container, rice bran and water were put in the above composition, and the solid portion was added thereto, followed by alcohol fermentation at 25 ° C. for 5 days. Thereafter, an acetic acid starter was inoculated, and acetic acid fermentation was performed at 31 ° C. for 1 week in a shaking culture. As a control, acetic acid fermentation was performed in the same manner using a commercially available yeast without using a solid distillation residue (shochu fiber) as a yeast raw material.

  When a solid distillation residue (shochu fiber) was used, a sufficient amount of yeast was contained, so that alcohol fermentation was started quickly without adding yeast, and about 3.7% alcohol was obtained. Finally, about 2.9% acetic acid was obtained, which was not much inferior to the control 3.0%. Since the acetic acid fermented product of this example contained amino acid and citric acid, it was not a simple vinegar but a black vinegar.

  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.

It is a figure which shows the system which manufactures the liquid smoke part used as the frame | skeleton of each manufacture of the shochu, food / beverage products, feed, and fermented material of this invention, and a potato solid part. It is a figure which shows each manufacturing process of the shochu, food-drinks, and feed of this invention by using a strawberry solid part as a starting material. It is a figure which shows each manufacturing process of the shochu, food-drinks, and feed of this invention by using a strawberry solid part as a starting material. It is a figure which shows each manufacturing process of the shochu, food-drinks, and feed of this invention by using a smoke-liquid part as a starting material. It is a figure which shows each manufacturing process of the fermented material of this invention by using a strawberry solid part as a starting material.

Claims (33)

(1) After adding a natural filter aid to the shochu, it is separated into a liquid and a solid part.
(2) the mash solid portion obtained in step (1) In the method of Otsu shochu obtaining mellow type shochu by solid distillation,
(3) the natural filter aid, the particle size containing carbohydrate Ri natural filter aid der diameter 0.5 to 5 mm,
(4) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material. , and manufacturing method of Otsu shochu are those selected from those of the cook thereof or roasted product. (1) After adding a natural filter aid to the shochu, it is separated into a liquid and a solid part.
(2) fermenting the solid portion obtained in the step (1) to produce alcohol;
(3) a step (2) distilling the mash solids portion containing the resulting alcohol to obtain the mellow type shochu method for producing Otsu shochu,
(4) the natural filter aid, the particle size containing carbohydrate Ri natural filter aid der diameter 0.5 to 5 mm,
(5) The natural filter aid is a natural material containing saccharides that can be used as a fermentation raw material. , And a method for producing oyster shochu that is selected from those steamed or roasted products . Wherein when the solid distillation method of Otsu shochu according to claim 1 or 2, wherein performed in a state moistened with void material mash solids portion. (1) After adding a natural filter aid to the shochu, it is separated into a liquid and a solid part.
(2) In the method of Otsu shochu obtaining the step Tanrei type shochu was distilled broth portion obtained in (1),
(3) the natural filter aid, the particle size containing carbohydrate Ri natural filter aid der diameter 0.5 to 5 mm,
(4) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material. , And a method for producing oyster shochu that is selected from those steamed or roasted products . (1) After adding a natural filter aid to the shochu, it is separated into a liquid and a solid part.
(2) A part of the solid part obtained in the step (1) is added to the liquid part obtained in the step (1),
(3) In the method of Otsu shochu obtaining the step Tanrei type shochu was distilled broth portion obtained in (2),
(4) the natural filter aid, the particle size containing carbohydrate Ri natural filter aid der diameter 0.5 to 5 mm,
(5) The natural filter aid is a natural material containing saccharides that can be used as a fermentation raw material. , And a method for producing oyster shochu that is selected from those steamed or roasted products . In the method for producing the Tanrei-type shochu, the solid-liquid separation is performed under the condition that a part of the soot solid part is transferred to the soot part when the soda liquid part and the soot solid part are separated into solid and liquid. manufacturing method of Otsu type shochu described in 5. The conditions under which a part of the mash solids portion is transferred to the broth portion, a manufacturing method of Otsu shochu according to claim 6, wherein the filtration conditions yeast passes. 6. The method according to claim 1, wherein a part or all of the koji solid part obtained in the step (1) is used as yeast for producing shochu in the initial fermentation of shochu production. The manufacturing method of otosho shochu described in 1. The method for producing oyster shochu according to any one of claims 1 to 7, wherein the shochu is potato shochu. The method for producing oyster shochu according to any one of claims 1 to 9, wherein the natural filter aid is crushed rice or starch koji. Boiled shochu obtained by the production method according to any one of claims 1 to 10. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) One or more selected from water, substrate and microorganisms are added to the solid portion obtained in the step (1) for fermentation, or the solid portion obtained in the step (1) is used as it is. A method for producing a fermented product that is fermented to produce a fermented product,
(3) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and includes crushed rice, starch koji, starchy granule, koji rice, sweet potato dice, koji, barnyard millet, wheat, corn And a method for producing a fermented product selected from those steamed products or roasted products. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) The alcohol is recovered by solid distillation of the solid portion obtained in the step (1),
(3) A method for producing a fermented product in which at least one selected from water, a substrate and a microorganism is added to the solid distillation residue remaining in the step (2) and fermented to produce a fermented product,
(4) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and is crushed rice, starch koji, starchy granule, koji rice, sweet potato dice, koji, millet, wheat, corn And a method for producing a fermented product selected from those steamed products or roasted products. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) Distilling off the liquid-containing part containing the alcohol obtained in the step (1) to distill off the alcohol to obtain a liquid-distilled part distillation residue.
(3) In a method for producing a fermented product, fermented product is produced by adding one or more selected from water, a substrate and a microorganism to the liquid residue obtained in the step (2) and fermenting it. There ,
(4) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and is crushed rice, starch koji, starchy granule, koji rice, sweet potato dice, koji, millet, wheat, corn And a method for producing a fermented product selected from those steamed products or roasted products. The method for producing a fermented product according to claim 12, 13 or 14, wherein the fermentation is lactic acid fermentation and the fermented product is lactic acid. The method for producing a fermented product according to claim 12, 13 or 14, wherein the fermentation is acetic acid fermentation and the fermented product is acetic acid. The charged water used for acetic acid fermentation in Claim 16 is the manufacturing method of the fermented material which is a filtrate part distillation residue liquid concentrate formed by concentrating a part of the filtrate part distillation residue liquid of Claim 14. The method for producing a fermented product according to claim 12, 13 or 14, wherein the natural filter aid is crushed rice or starch cake. The fermented material obtained by the manufacturing method of the fermented material of Claim 12, 13 or 14. The fermented product according to claim 19, wherein the natural filter aid is crushed rice or starch cake. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) A food / beverage product containing a distillation residue obtained by solid-distilling the solid portion of the koji solid obtained in the step (1) to distill off the alcohol,
(3) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and includes crushed rice, starch koji, starchy granule, koji rice, sweet potato dice, koji, barnyard millet, wheat, corn , And foods and beverages selected from those steamed or roasted products. The food / beverage product according to claim 21, wherein the food / beverage product is a marine product. The food / beverage product according to claim 21, wherein the food / beverage product is a processed meat product. The food / beverage product according to claim 21, wherein the food / beverage product is an ice cream. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) A feed containing a distillation residue obtained by solid-distilling the solid portion of the koji solid obtained in the step (1) to distill off the alcohol,
(3) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and includes crushed rice, starch koji, starchy granule, koji rice, sweet potato dice, koji, barnyard millet, wheat, corn And feeds selected from those steamed or roasted products. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) fermenting the solid portion obtained in step (1) to produce alcohol;
(3) The alcohol-containing soot obtained in the step (2) is distilled to distill off the alcohol,
(4) A food or drink containing the distillation residue obtained in the step (3),
(5) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and is crushed rice, starch koji, starch granule, koji rice, sweet potato dice, koji, barnyard millet, wheat, corn , And foods and beverages selected from those steamed or roasted products. The food / beverage product according to claim 26, wherein the food / beverage product is a marine product. The food / beverage product according to claim 26, wherein the food / beverage product is a processed meat product. The food / beverage product according to claim 26, wherein the food / beverage product is an ice cream. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) Concentrate the distillation residue obtained by distilling off the alcohol by distilling the liquid-containing part obtained in the step (1).
(3) A food / beverage product containing the concentrate concentrate distilled residue obtained in the step (2),
(4) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and is crushed rice, starch koji, starchy granule, koji rice, sweet potato dice, koji, millet, wheat, corn , And foods and beverages selected from those steamed or roasted products. (1) After adding a natural filter aid having a sugar particle size of 0.5 to 5 mm to the shochu, the liquid is separated into a liquid-liquid part and a liquid-solid part,
(2) Concentrate the distillation residue obtained by distilling off the alcohol by distilling the liquid-containing part obtained in the step (1).
(3) A feed containing the concentrated liquid residue distilled liquid obtained in the step (2),
(4) The natural filter aid is a natural material containing sugar that can be used as a fermentation raw material, and is crushed rice, starch koji, starchy granule, koji rice, sweet potato dice, koji, millet, wheat, corn And feeds selected from those steamed or roasted products. The food or drink according to any one of claims 21, 26 and 30, wherein the natural filter aid is crushed rice or starch cake. The feed according to claims 25 and 31, wherein the natural filter aid is crushed rice or starch cake.

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