JPH0113834B2 - - Google Patents

Description

[Detailed Description of the Invention] [Field of Industrial Application] This invention is a so-called so-called shochu that makes use of the unique flavor of seaweed to obtain delicious shochu by using fresh seaweed or dried seaweed as part of the raw materials. , relates to a method for producing seaweed shochu.

[Conventional technology and its problems]

Conventional shochu contains substances that undergo a secondary chemical reaction when heated during distillation, so it has a unique burnt odor and pungent taste, which generally limits the popularity of shochu. It was also said to be a contributing factor.

On the other hand, in recent years, when fermenting mash obtained by conventional methods and distilling it, for example, crushed pieces or extracts of seaweed, fruits or vegetables are added and mixed as part of the raw materials. It is known that the flavor was improved using the
53-20599, etc.), the current situation was that none of the flavors and aromas of seaweed, fruit, etc. used in the distillation stage remained.

[Means for solving the problem] In view of the above circumstances, the inventor of the present invention has diligently and repeatedly conducted experiments and found that by using seaweed as a raw material, the flavor of seaweed and the components of shochu can be improved. By combining these ingredients, we were able to successfully produce a sweet and mild shochu.

That is, the method for producing nori shochu of the present invention involves making mash by performing one to several stages of preparation using rice or other grains and seed koji in a conventional manner, and then adding raw seaweed to the mash of the final stage by adding steamed rice ( After adding and mixing 15 to 35% of seaweed shochu (grain), this is aged for 5 to 10 days and distilled to obtain seaweed shochu with excellent flavor.

[Effect]

The method of the present invention has the structure described above, so that the ingredients of seaweed are mixed with shochu by distillation,
This produces a round seaweed shochu that retains the aroma of the ocean and has a sweet taste.

〔Example〕

(Part 1) As the primary preparation, 10 kg of steamed rice is mixed with 10 kg of seed koji. Approximately 10 kg is mixed with 12 kg of water.
After adding yeast to this, it is aged for 7 days to obtain primary mash.

Next, as a secondary preparation, 20 kg of steamed rice and 30 kg of water are mixed into the primary mash, and this is aged for 10 days to obtain a secondary mash.

Furthermore, 30% (weight ratio) of dehydrated raw seaweed is added to the total amount of steamed rice used for the above-mentioned primary and secondary mash.
are added and mixed as they are, aged for 5 to 10 days, and then distilled using a single distillation machine to obtain seaweed shochu with an alcohol concentration of 35% or more.

(Part 2) The koji obtained by mixing 5 kg of steamed rice with 5 g of seed koji as the primary preparation.For about 5 kg, 12.5 kg of steamed rice and 24.5 kg of water are used.
A primary mash is obtained by making mash with a ratio of , adding yeast and acid, and aging it for two days.

Next, as a secondary preparation, the koji obtained by mixing 6 kg of steamed rice and 6 g of seed koji into the above-mentioned primary mash, is mixed at a ratio of about 6 kg to 15 kg of steamed rice and 28 g of water, and is aged for 1 day to create a secondary mash. get.

Furthermore, as a tertiary preparation, add steamed rice to the above secondary mash.
Approximately 7.5 kg of koji obtained by mixing 7.5 kg of seed koji
After mixing 28.5 kg of steamed rice and 60 parts water, this is aged for 10 days to obtain a tertiary mash.

After that, 15% (weight ratio) of dehydrated raw seaweed is added to the total amount of steamed rice used for the above 1st to 3rd stage mash.
is added and mixed as is, then aged for 5 to 10 days, and then distilled using a pot distiller to obtain seaweed shochu with an alcohol concentration of 35% or more.

The mash mentioned above is not limited to rice, but by blending barley or other grains with the corresponding seed koji and yeast, seaweed shochu with different flavors can be obtained.

In addition, the seaweed is not limited to fresh seaweed as seen in the above embodiments, but may also be dried seaweed.

In addition, in the present invention, the reason why the above-mentioned seaweed is distributed to steamed rice is 15 to 35% in terms of raw seaweed weight ratio.
If it is less than 15%, there will be a shortage of seaweed, making it impossible to obtain seaweed shochu with the desired flavor, and if it is more than 35%, the viscosity will increase, making distillation difficult.

〔Effect of the invention〕

According to the method of the present invention having the above structure, there is no odor and spiciness characteristic of conventional shochu, and in addition, the unique sweetness produced by the elution of seaweed components provides an extremely mild taste and the scent of the ocean. The seaweed shochu containing the following ingredients can be easily obtained.

Claims (1)

[Claims] 1 Using rice or other grains and seed koji, make one to several stages of fermentation using the conventional method, and then add dehydrated raw seaweed to the final mash at a ratio of 15 to 15% of the steamed rice (grains). A method for producing nori shochu in which 35% of seaweed shochu is added and mixed, then aged for 5 to 10 days and distilled.