JPH0265772A - Preparation of barley 'shochu' - Google Patents

Abstract

PURPOSE:To prepare the subject SHOCHU (low-class distilled spirits) having excellent whisky-like taste and flavor and free from malt smell and oily smell by saccharifying crushed barley with purified enzyme agent, filtering the saccharified liquid, adding a yeast to the liquid to effect the fermentation, distilling the fermentation liquid and aging the product. CONSTITUTION:Crushed barley is saccharified with a purified enzyme agent without using a malt and the obtained saccharified liquid is filtered, added with yeast, fermented and distilled to obtain a SHOCHU. The SHOCHU is aged in a cask to obtain the objective SHOCHU.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to the production of shochu that uses barley as a raw material and has a whiskey-like flavor.

<Prior art> Currently, barley shochu is produced by liquefying and saccharifying steamed barley using the enzyme power of koji mold grown on barley or rice. The shochu used tends to have a unique teriyaki or oily smell. For this purpose, vacuum distillation and treatment with ion exchange resins are used to completely remove these odors and quirks, but this also removes the flavor of the raw materials, resulting in plain shochu.

The present inventors have completed the present invention by researching the production of shochu that has a good whiskey-like flavor and is free from harsh smells and oily smells.

Means for Solving the Problems> When producing shochu, the present inventors produced the above-mentioned alcoholic beverage by crushing refined barley, liquefying and saccharifying it with a purified brewing enzyme, filtering it, fermenting it, and distilling it. I succeeded in getting it.

That is, milled barley that does not contain malt is crushed and liquefied with a liquefaction enzyme, and after saccharification with a saccharifying enzyme, pre-cultured yeast is added to the filtered liquid and fermented. Don't do anything.

It is even better to use proteolytic enzymes during saccharification to increase yield.

By storing and aging this shochu in barrels (oak barrels), the whiskey-like flavor is further enhanced and a mild shochu is obtained.

The thus obtained shochu was evaluated by a sensory test, and the result was that it was a good shochu with a better whiskey-like flavor compared to conventional shochu.

<Example> The present invention will be explained in detail by examples.

Example 1 Add 3000 ml of water to 1500 g of 60% refined barley, adjust the pH to 6.5, raise the temperature to 90°C, add 500 mg of liquefaction enzyme (“Clistase” manufactured by Daiwa Kasei), and boil at 50°C.
After cooling to pH 4.5 and adjusting to pH 4.5, saccharifying enzyme (Ohno Pharmaceutical ■
Add 1.5g of Gluta 100J), saccharify it overnight, and then add yeast (
Brewing Association yeast No. 2 for shochu was added and fermentation was completed at 25°C for 15 days.

The fermented mash was distilled under normal pressure. As the first distillation (crude leakage), 1760ml of distilled liquid (?22% Leco Ji content)
) was distilled a second time (rain leakage) to yield 860 ml.
A shochu (a) with a LE content of 45% was obtained.

On the other hand, as a control, the following mixture was prepared and 25°C1
Fermentation was completed in 9 days.

The fermented mash was distilled under normal pressure to obtain 850 ml of shochu (1 liter - 45%).

The results of the ingredients and alcoholic beverages were as follows.

We compared the taste.

Scoring was done using a 3-point system.

1 point...Good 2 points...Average 3 points...Bad Usake result (average score) The higher the value of the (A)/(B) ratio, the lighter and more gorgeous the feeling, and the lower the value, the heavier and calmer it becomes. The result is a shochu with a distinct taste.

The sensory test was carried out by 20 experienced Sake Sake Panelists as per the following process: Proteolytic enzyme (Amano A manufactured by Ohno Pharmaceutical Co., Ltd.) was used.As a control, a comparison was made with one in which no proteolytic enzyme was used. .

The results are as follows: It is clear that the use of proteolytic enzymes has a higher liquid yield.
The yield of shochu will improve.

Example 3 Pulverized barley was subjected to enzyme treatment, filtration, and distillation after fermentation in the following steps, and the differences between normal pressure distillation and reduced pressure distillation were compared by autopsy.

Reduced pressure distillation conditions: reduced pressure degree 600mmHg, mash temperature 6
A sake brewing was conducted using the conventional method at 0°C as a control.

The results of the sake are as follows ↓ ↓ ↓ Ordinary pressure distillation Vacuum distillation Vacuum distillation Example 4 Add 3600 g of ground barley to 3 and 72002 g of water, liquefy, proteolyze, saccharify, and add yeast to 9600 p of the filtered barley.
Fermented at °C for 15 days.

The fermented mash was distilled under normal pressure (first time) and under reduced pressure (second time), and the resulting shochu (Yellow content: 45%) was stored in oak barrels.

A comparison was made between those stored for one year and those not stored in oak barrels as a control.

The results for the sake were as follows: - The results for the sake stored in oak barrels were evaluated to be mild with a strong whiskey-like flavor.

Claims (1)

[Claims] 1) A flavored shochu made by saccharifying crushed barley using a purified enzyme instead of using koji, filtering the saccharified liquid, adding yeast, fermenting and distilling the resulting shochu, and aging it in a barrel. Improved shochu manufacturing method