JP4843452B2 - Soba shochu and its manufacturing method - Google Patents

Description

  The present invention relates to a buckwheat shochu added with the original flavor of buckwheat and a method for producing the same.

The buckwheat is said to have originated in northern Southeast Asia and is said to have come to Japan from China and Korea. Soba has been cultivated for food since before the Nara period, but soba shochu was developed by a brewery in Miyazaki Prefecture around 1973, and its history is very short compared to sake. On the other hand, soba shochu is characterized by its unique roasting and umami, its taste is unique, and it is said to be the reason why soba shochu fans are supported by its soft and soft sweetness.

  By the way, conventional buckwheat shochu is generally manufactured by processes such as raw material processing, koji making, primary koji, secondary koji, distillation, storage, split water, and bottling. First, in raw material processing, rice or wheat, which is a raw material for rice bran, is washed with water, soaked for a certain period of time, drained and steamed. Next, in koji making, steamed rice or oats is cooled, and then spores of seed koji (white koji mold or black koji mold) are sprayed and mixed together to make koji over about 40 hours. Subsequently, the primary koji adds water to the koji and stirs well with a koji stick or the like, and the yeast is allowed to grow for five to six days at a koji temperature of 25 to 30 ° C. Subsequently, in secondary koji, soak 30% to 40% of the soba seeds in advance and absorb water for 1 hour or more, and steam for about 50 minutes. Steamed buckwheat noodles treated by a method of soaking in water for 30 minutes, draining for about 2 hours and steaming for about 40 minutes, and water are added to the primary rice cake and well stirred with a stick or the like at 25-30 ° C. Ferment for 13-15 days. Furthermore, in the distillation, the secondary soot is transferred to a single-type distiller and heated and distilled. And in storage, shochu is matured by storing the raw liquor produced by the distillation in a tank made of stainless steel or the like. In addition, in the split water, shochu raw sake is added to adjust the alcohol content. Finally, in the bottling, the shochu with the adjusted alcohol content was finished and filtered to form a commercially available buckwheat shochu.

Here, it has been pointed out that the portion requiring special attention in the conventional buckwheat shochu manufacturing process is water absorption and gelatinization means for buckwheat seeds used for secondary charging. That is, if the limited water-absorbing operation described in the secondary charging is mistaken, stickiness of buckwheat seeds will be generated, which will hinder the introduction to the tank in the secondary charging, due to the strict observance of the flooding rate and uneven water absorption during flooding. There is a problem that quality is deteriorated, and there is a problem that careful attention is required. As a measure for solving the above problems, an invention according to Japanese Patent Laid-Open No. 2001-95511 can be found. JP-A-2001-95511 discloses that a buckwheat seed processed product obtained by a method of heat-treating buckwheat seeds as it is without being absorbed or dried can be further immersed in a water-absorbing operation for a long time. It is thought that it was made based on the knowledge that stickiness does not occur even if it is processed, and in the processed buckwheat seeds, the buckwheat seeds are left as they are or dried and subjected to heat treatment excluding roasting treatment The gist was to reduce the stickiness.
JP 2001-95511 A

The present invention has been made in view of the problems described in the background art described above, and does not require meticulous attention such as limited water absorption for the processing of buckwheat raw materials used in secondary charging, and is extremely stable soba. An object of the present invention is to provide a novel buckwheat shochu to which the original flavor of buckwheat is added depending on the raw material and a method for producing the same.

  The present invention has been made to achieve the above-mentioned object, and is concerned with the problem of stickiness caused by long-time water absorption or gelatinization after water absorption for buckwheat seeds used in the secondary charging of the method for producing buckwheat shochu. As a result of earnest research, surprisingly, by using steamed buckwheat noodles that have been steamed for 20 to 30 minutes and gelatinized soba noodles as a raw material for secondary charging, workability in the manufacturing process is good. In addition, the inventors have obtained the knowledge that buckwheat shochu with the original flavor of buckwheat can be obtained, and have reached the present invention.

  That is, the buckwheat shochu according to the present invention was manufactured using steamed soba noodles that were steamed for 20 to 30 minutes and gelatinized soba noodles in the secondary preparation of the soba shochu manufacturing method. This is the first gist.

  Furthermore, the method for producing buckwheat shochu according to the present invention is produced by using steamed noodles made from steamed noodles for 20-30 minutes and gelatinized as a buckwheat raw material in the secondary preparation of the method for producing soba shochu. This is the second gist.

  The soba shochu of the present invention does not have a characteristic blue odor, bitterness, bitterness, etc. compared to conventional soba shochu, has a good taste as a shochu, in addition to a slight sweetness, It can be a high-quality soba shochu with a noble fragrance.

  Furthermore, according to the method for producing buckwheat shochu according to the present invention, in the secondary preparation of the method for producing buckwheat shochu, steamed soba noodles that have been steamed for 20 to 30 minutes and gelatinized are used as raw materials for buckwheat noodles. As a result, problems such as inadvertent stickiness of buckwheat raw materials resulting in hindrance to the operation of charging to the tank, strict adherence to the flooding rate and uneven water absorption during flooding can be solved. .

  Hereinafter, the best mode for carrying out the present invention will be described.

  In the method for producing buckwheat shochu according to the present invention, in the first preparation, water and yeast are added to the glutinous rice, and the mixture is stirred well with a pestle or the like, followed by fermentation at a temperature of 25-30 ° C for 3-4 days. Say it. In addition, in secondary charging, steamed soba noodles, which are the characteristics of the present invention, are steamed for 20 to 30 minutes, and steamed noodles that have been gelatinized are used as a raw material, together with rice for secondary charging and pumped water. In addition to the primary koji, the koji is well stirred and fermented at 22.5-30 ° C for 7-6 days to produce secondary koji. Then, the subsequent distillation, storage, split water, and bottling can be performed according to a conventional method, and in the distillation, the secondary cake can be transferred to a single distiller and heated and distilled. And in storage, shochu is matured by storing the raw liquor produced by the distillation in a tank made of stainless steel or the like. In addition, in the split water, shochu raw sake is added to adjust the alcohol content. And finally, in bottling, the above-mentioned shochu with adjusted alcohol content is finished and filtered and bottled to obtain a commercially available buckwheat shochu. At this time, the method for producing the noodles in the soba noodles is not limited. So-called soba noodles made only of buckwheat flour and water are soba noodles containing a binder such as flour. There may be. Further, the state of the noodle strings may be long, short or thick. Subsequently, the buckwheat shochu according to the present invention is primarily prepared by adding water and yeast to the glutinous rice in the primary charging, stirring well with a pestle, etc., and fermenting at 25-30 ° C. for 3-4 days. Steamed soba noodles that were steamed for 20 to 30 minutes and gelatinized soba noodles were used as a secondary charging raw material, and added to the primary koji with secondary rice and pumped water. Stir well with a pestle, etc., ferment at 22.5-30 ° C for 7-6 days to form a secondary koji, then transfer the secondary koji to a single-type distiller, heat and distill. It may be manufactured.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

  Soba shochu was produced using so-called ten percent soba noodles, which were made by grinding ground buckwheat as a secondary charge raw material to obtain buckwheat flour. Dry raw rice and pumped water were used as the raw materials for the primary charge, and buckwheat noodles, dry hot rice and pumped water were used as the raw materials for the secondary charge. The charging composition at that time is shown in Table 1.

  Here, the primary charging was carried out by adding 140 liters of pumped water and 100 g of yeast to 100 kg of dried glutinous rice and charging the brewing tank. After that, the koji was poured twice, and the temperature of the primary koji on the third day was 29 ° C. and the alcohol content was 12.1 ° C.

  Next, secondary charging was performed on the fourth day. The preparation at this time is made by adding 250 kg of buckwheat noodles, 20 kg of dried glutinous rice, and 450 liters of pumped water as a hanging raw material for the primary rice bran. At this time, buckwheat noodles, which are the ingredients for secondary charging, processed 270 kg of soba noodles with a flour mill to obtain 200 kg of buckwheat flour. Soba noodles were produced, and then the soba noodles were steamed for 25 minutes to give 250 kg steamed soba noodles.

  Subsequently, the secondary charging was performed as described above, and then the koji was added 6 times and fermented for 6 days to obtain the secondary koji before distillation. The product temperature at this time was 22.5 ° C., and the alcohol content was 15.3 degrees. Table 2 shows the time-series operations and changes in elements from the primary charging to the secondary dredging.

  Subsequently, the secondary koji was transferred to a single distiller, heated and distilled to produce a soba shochu according to the present invention. Table 3 below shows the actual quantity and the alcohol content of the primary charge, secondary charge, and distillation stage.

  The sensory test was conducted by 6 panelists on all 5 items, including the soba shochu of the present invention produced as described above and 4 commercially available buckwheat shochu products, and the results are shown in Tables 4 to 8 below. It was. The score here is very good about taste ... 5 points, good ... 4 points, normal ... 3 points, slightly inferior ... 2 points, inferior ... 1 point. Also, about the scent, the soba scent is good ... 5 points, the soba scent is ... 4 points, normal ... 3 points, not so much ... 2 points, out Not ... 1 point. About overall evaluation, the overall balance is very good ... 5 points, overall balance is good ... 4 points, normal ... 3 points, balance is slightly missing ... 2 points, lack of balance ...・ 1 point.

  As shown in the results of the above tables, the soba shochu according to the present invention is a high-quality buckwheat shochu that has a good taste as a shochu and has the original noble scent of soba compared to commercially available conventional products. Was obtained.

  According to the present invention, high-quality soba shochu can be produced on an industrial scale by a unique manufacturing method in which steam-heated steamed noodles are used as a raw material for secondary charging, and soba shochu according to the present invention. Is a high-quality buckwheat shochu that has a slight sweetness while producing the original noble fragrance of buckwheat noodles.

Claims (2)

  In the first preparation, water and yeast are added to the glutinous rice and stirred well with a stick, etc., and fermentation is performed for 3-4 days at a cocoon temperature of 25-30 ° C. Steamed noodles that have been steamed for 20 to 30 minutes and gelatinized are used as a raw material for secondary charging. A soba shochu produced by fermenting at -30 ° C for 7-6 days to form a secondary koji, followed by transferring the secondary koji to a single-type distiller, heating and distilling.   In the first preparation, water and yeast are added to the glutinous rice and stirred well with a stick, etc., and fermentation is performed for 3-4 days at a cocoon temperature of 25-30 ° C. Steamed noodles that have been steamed for 20 to 30 minutes and gelatinized are used as a raw material for secondary charging. A method for producing buckwheat shochu, characterized in that it is fermented at -30 ° C for 7-6 days to form a secondary koji, and then the secondary koji is transferred to a single-type distiller, heated and distilled.