JP6086359B1 - Method for producing shochu made from sweet potato - Google Patents

Abstract

[PROBLEMS] To obtain a flavor and a rich flavor by using a non-pregelatinized starch raw material such as moss as a main raw material (but including partial pregelatinization) and fermenting it in a timely manner. Provided is a method for producing alcoholic beverages, such as brewed liquor or distilled liquor. Quantitatively adding fermented liquor and pumped water during the crushing process of the raw material without heat treatment of the non-pregelatinized starch raw material or the partially non-pregelatinized starch raw material used as the main raw material. It is characterized by. [Selection] Figure 1

Description

  The present invention relates to a method for producing alcoholic beverages, in which a non-pregelatinized starchy raw material is fermented as a main raw material to extract the characteristic flavor inherent in the main raw material, and a brewed liquor or distilled liquor rich in flavor is produced. .

  Conventionally, in a method for producing alcoholic beverages using a starchy material, the starchy material contained in the raw material is gelatinized by heating the raw material. Depending on the size of the raw material, the raw material is crushed and charged so that the liquefaction / saccharifying enzyme can act easily.

  The above-mentioned pregelatinization means that when raw starch (unpregelatinized starch or beta starch) is heated and heated, the crystal structure of the starch is dissolved and the starch expands to become gelatinized pregelatinized starch. is there. In the present invention, non-pregelatinized starch that is not pregelatinized, that is, raw starch is referred to as non-pregelatinized starch.

  In general, since the starchy material is gelatinized by pregelatinization as described above, it is heated while adding a certain amount of pumped water, and when koji is added, pregelatinized starch is saccharified by a liquefied saccharifying enzyme that produces koji. Is done. Furthermore, alcohol fermentation is performed in parallel by adding yeast, and liquefaction of moromi proceeds. And if it is a brewed sake, the liquefied moromi is squeezed by pressing or the like, and if it is a distilled liquor, it is distilled.

  By the way, as described above, when the raw material is heated for the pre-gelatinization before the mash is charged, the flavor of the raw material is volatilized by the heat treatment, resulting in a disadvantage that the original flavor of the raw material disappears. Moreover, the increase in the water content due to water hinders the increase in the concentration of the alcohol produced, that is, the increase in alcohol content. Furthermore, the crushing of the starchy raw material oxidizes the raw material, which causes a decrease in the inherent flavor of the raw material.

  As a conventional technique, Patent Document 1 describes a method for producing alcoholic beverages using an uncooked raw material, but this alcoholic beverage producing method can be used only for uncooked rice cake and / or crushed white rice, or a small amount thereof. The liquor or enzyme agent is added, and yeast and water are further added to produce alcoholic beverages.

Japanese Patent Laid-Open No. 10-276753

  The present invention has been made in view of the above circumstances, and by fermenting it in a timely manner using a non-pregelatinized starch raw material such as moss (including partial pregelatinization) as a main raw material, It is an object of the present invention to provide a method for producing an alcoholic beverage that draws out the characteristic flavor inherent in the main raw material and produces a brewed liquor or distilled liquor rich in flavor.

In order to solve the above-mentioned problem, the method for producing potato shochu using the sweet potato according to claim 1 of the present invention as a main raw material mixes potato, yeast and primary pumped water, prepares the sake mother, and uses the sweet potato as the main raw material. Use this main raw material as a non-pregelatinized starch raw material without heat treatment, and quantitatively add the fermented liquor mother and secondary pumped water during the crushing process of crushing the main raw material and mix with the main raw material Then, fermentation and distillation are performed to produce distilled liquor.

Moreover, the method for producing shochu shochu using the sweet potato according to claim 2 of the present invention as claimed in claim 1 comprises adding acids, antioxidants and inert gas to prevent unwanted fungal growth by lowering the pH of moromi. It is characterized by adding.

Furthermore, in the method for producing a shochu shochu using the sweet potato according to claim 3 of the present invention as a main raw material, the main raw material as the non-pregelatinized starch raw material is directly subjected to fermentation in claim 1 or 2, and further during distillation. It is characterized in that the raw material characteristics are extracted by the heating action to be added.

According to the method for producing potato shochu using the sweet potato as the main raw material of the present invention, the sweet potato used as the main raw material is used as an unpregelatinized starch raw material without being heat-treated, and the sake mother and pumped during the crushing process of this main raw material. By adding water quantitatively, it becomes possible to prevent the flavor of the sweet potato , the main raw material, from evaporating .

Further, by minimizing oxidation of the main raw material due to crushing, it is possible to prevent the flavor of the sweet potato , which is the main raw material, from being lost due to oxidation. Furthermore, it becomes possible to ferment in a timely manner by spreading the enzyme that the koji has and yeast that performs alcohol fermentation throughout the mash.

  In the above production method, the partially non-pregelatinized starch raw material means that a part of the starchy raw material to be used includes a pregelatinized starchy raw material, and in the present invention, a part of the main raw material is included. Even when a partially unpregelatinized starchy raw material is included, the effects of the present invention can be obtained. The quantitative addition of fermented liquor mother and pumped water during the raw material crushing process is an amount in which the liquor and pumped water are evenly distributed over the entire non-pregelatinized starch raw material to be crushed in the crushing process.

  Furthermore, as an effect of the present invention, since the non-pregelatinized starch raw material is not gelatinized due to pregelatinization, the flowability of the moromi mash is good, and the pumping water ratio can be reduced as compared with the conventional preparation method. Therefore, it becomes possible to realize a high alcohol content of moromi.

  Moreover, in this invention, it is also possible to add acids, antioxidants, and inert gases that lower the pH of the mash and prevent the growth of unwanted fungi as necessary.

  In such a method for producing an alcoholic beverage of the present invention, in the case of brewed liquor, by subjecting an unpregelatinized starch raw material or a partially unpregelatinized starch raw material as a main raw material to fermentation as it is, it is possible for normal pregelatinization. Without heat treatment, it is possible to make the quality of sake using the flavor of raw materials.

  In the case of distilled liquor, the non-pregelatinized starch raw material or the partially non-pregelatinized starch raw material is directly subjected to fermentation as the main raw material. In addition to using atmospheric distillation and direct steam blowing heating and indirect heating, it is possible to make liquor quality that has been subjected to each heating action.

It is the flowchart and conceptual diagram of the Example by this invention. In the Example by this invention, it is a figure which shows the fermentation progress at the time of making the usage-amount amount of a shochu shochu into A and B classification (refer Table 1).

  Embodiments of the present invention will be described below with reference to the drawings.

  In the present invention, fermented liquor and pumped water are quantitatively added during the crushing process of the raw material without heat treatment of the non-pregelatinized starch raw material or the partially non-pregelatinized starch raw material used as the main raw material 1. It is characterized by that.

  The embodiment of the present invention will be described in detail. As shown in the flow diagram and conceptual diagram of FIG. 1, in order to ferment the non-pregelatinized starch raw material as the main raw material 1 in a timely manner, Adjust liquor mother 2 which becomes primary moromi. As this adjustment, a raw starch-degrading enzyme 3 for liquefying the main raw material 1 and a shochu liquor 4 composed of cereals and potatoes by shochu fungi having the ability to produce citric acid to stabilize the fermentation are produced, and the primary pump Charge the primary mash with water 5 and yeast 6 added.

  At this time, as an additive 8 to be added as necessary, an acid such as lactic acid, which prevents the growth of unwanted fungi by lowering the pH of moromi, an antioxidant such as sulfurous acid, an inert gas such as carbon dioxide, etc. It is also possible.

  In addition, as above-mentioned, the mash which has a citric acid performance and the production | generation ability of a raw starch degrading enzyme is used as the shochu 4 for saccharification in order to saccharify the main raw material 1, Other enzymes containing a raw starch enzyme, etc. Can also be used.

  In this way, secondary squeezed water 7 is added to the liquor 2 as the primary mash as necessary, and further additives 8 are added as necessary. Acids such as lactic acid, antioxidants such as sulfite, An inert gas such as a gas is quantitatively added. In addition, when moss with much moisture is used as the non-pregelatinized starch raw material, the amount of secondary pumping water 7 added can be reduced.

  Next, when the liquor 2 reaches a state in which healthy fermentation is performed in the above-described primary charging, the process proceeds to the next crushing and mixing step 10. In the crushing and mixing step 10, the conditions for pulverizing the main raw material 1 are appropriately changed according to the physical properties (size, hardness, etc.) of the main raw material 1. As the conditions, the main raw material 1 is pulverized in consideration of the enzyme titer of the koji mold. As the form of the pulverization, the main raw material 1 is used as it is, thinly cut or cut into squares, pulverized, or ground.

  As described above, in this example, the non-pregelatinized starch raw material or the partially non-pregelatinized starch raw material used as the main raw material 1 is not subjected to heat treatment, and the sake mother and the fermented liquor that are fermented during the raw material crushing step are used. It is characterized by adding water quantitatively.

  As a result, the enzyme and yeast necessary for the fermentation of the main raw material 1 and the additive 8 added as necessary can be distributed uniformly throughout, and the main raw material 1 can be led to rapid fermentation. It becomes. At this time, it is also possible to incorporate a mechanism for dispersing the liquor 2 in the main raw material 1 and, if necessary, the secondary pumping water 7 and the above additives as uniformly as possible.

  Next, when the fermentation of the entire main raw material of the secondary moromi 11 is sufficiently performed, if it is a brewed liquor, it is filtered with a press 12 or the like to produce a brewed liquor 13, and if it is a distilled liquor, the distillation 14 is continued. To produce distilled liquor 15. In addition, as shown in FIG. 1, the distillation process 16 in this case can use atmospheric distillation, direct steam blowing, reduced pressure distillation, indirect distillation, etc., and diversification of liquor quality according to the distillation method. It becomes possible.

  In addition, in the above-mentioned liquor production method, the main raw material 1 of the non-pregelatinized starch raw material or the partially non-pregelatinized starch raw material is subjected to various types of pregelatinization in accordance with the diversification of liquor quality. As an example of treatment, it is possible to diversify the quality of liquor by making it half-steamed, half-boiled, half-baked or the like.

  In addition, as an example of the effect of the method for producing alcoholic beverages described above, when producing an atmospheric distillation shochu shochu, in the sensory test, when the shochu, which is the raw material, is steamed, compared to the shochu by ordinary single atmospheric distillation The same flavor was obtained, and the herb-like scent of the raw sweet potato stood out, resulting in a shochu with a characteristic flavor not found in ordinary shochu. Furthermore, regarding the fragrance, a characteristic flavor derived from the raw material was obtained, and regarding the taste, a taste having the characteristics of the main raw material was obtained.

  Further, in the above method, when cocoons containing a large amount of water are used as the main raw material 1, gelatinization due to pregelatinization does not occur. For this reason, the flowability of the mash which is charged is good, the pumping water ratio can be reduced as compared with the conventional charging method, and the alcohol content of the mash is higher than the general charging method. In this way, the brewed liquor produced can be made highly alcoholic. Also, in the case of distilled liquor, it is possible to make the frequency higher than the alcohol content of the original liquor distilled by the general alcoholic distillation and the final alcohol content by a general distillate.

  A more specific example of the above embodiment will be described. In the process of making the liquor (primary moromi) 2 in FIG. 1, the raw rice is steamed, and after standing to cool, it is seeded with 0.3 g of seed meal. The finished rice bran, primary pumped water and 10 ml of yeast solution are mixed and fermented in a 30 ° C. environment for 5 days to prepare primary mash.

  Next, in the crushing and mixing step 10 of FIG. 1, the sweet potato cut into 5 mm square dies, the secondary feed water and the primary mash are mixed and ground, and then fermented in an environment of 30 ° C. for 15 days to give the secondary mash. Prepare. At this time, the progress of fermentation due to weight change is shown in FIG.

  Furthermore, in said process, the amount of raw materials used of the shochu shochu classified by A and B is shown in Table 1, and the fermentation progress by A and B is shown in FIG. Moreover, the analysis result of the secondary mash according to A and B which finished fermentation is shown in Table 2. Further, Table 3 shows the analysis results for A and B obtained by distilling the secondary mash and inspecting it.

  In addition, Table 4 shows the results of sensory tests performed on the shochu shochu “A” produced by applying the present invention shown in the above examples and the shochu shochu produced by the conventional method. This sensory test was conducted with the contents of the sample face down for four panelists.

  The method for producing an alcoholic beverage of the present invention uses a non-pregelatinized starchy raw material (including partially pregelatinized) such as moss as the main raw material, and fermenting this in a timely manner, so that the flavor inherent to the main raw material It can be used as a method for producing alcoholic beverages in which brewed liquor or distilled liquor is produced.

1 Main ingredients 2 Sake mother (Primary moromi)
3 Raw starch-degrading enzyme 4 Shochu for shochu 5 Primary pumped water 6 Yeast 7 Secondary pumped water 8 Additive 9 Fixed addition 10 Crushing and mixing process 11 Secondary moromi 12 Press 13 Brewing liquor 14 Distillation 15 Distilled liquor 16 Distillation process

Claims (3)

During the crushing process of crushing the main raw material, mixing the koji, yeast and the primary pumped water, charging the liquor, using the sweet potato as the main raw material, using this main raw material as a non-pregelatinized starch raw material without heat treatment Quantitative addition of the fermented liquor mother and secondary pumped water and mixing with the main raw material, followed by fermentation and distillation to produce distilled liquor. Method. 2. The method for producing shochu shochu using potato as a main raw material according to claim 1, wherein acids, antioxidants and inert gas are added to lower the pH of moromi to prevent the growth of unwanted fungi . The main raw material is the sweet potato according to claim 1 or 2 , wherein the main raw material as the non-pregelatinized starch raw material is subjected to fermentation as it is, and further, the raw material characteristics are derived by a heating action applied during distillation. A method for producing shochu.