JPH0428339B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of the Invention] The present invention relates to a method for producing decoction sake used as a seasoning for Japanese cuisine.

<<Prior art and its problems>> As a seasoning for Japanese cuisine, there is a seasoning called so-called senshu.

This senshu is made by heating pure rice sake to evaporate the alcohol, adding high-quality umeboshi and bonito flakes, and boiling it down for a certain period of time to exude these extracts. It is a seasoning used in aemono, sashimi sauce, kelp sauce, and other general Japanese cuisine.

In addition to being used as a seasoning, this brewed sake can also be used as a high-quality health drink by stretching it with kelp stock.

However, as mentioned above, senshu is manufactured using the remaining liquor after removing the alcohol from the senshu, so when producing it, most of the alcohol content in the senshu is removed and then the remaining liquid is used. It is necessary to obtain residual liquid for sake production.

As a result, approximately 40% of the sake used as a raw material was disposed of into the atmosphere, making the cost of making sake high.

Therefore, in the past, experienced chefs at high-end restaurants would save up the remaining sake without throwing it away, and after securing the required amount, put it in a pot or the like and heat it to remove the alcohol content to obtain the remaining liquid. The remaining liquid was poured into an earthenware jar containing needle-picked umeboshi (pickled plums) and bonito flakes (bonito flakes), and then boiled down to make a decoction.

In other words, when making senshu, instead of using expensive sake as raw material for making senshu, we use the sake that is no longer needed and use it as a seasoning for our own dishes as a cottage industry. It was only produced in small quantities. Therefore, senshu is not widely used, and is only used as a secret ingredient in high-class restaurants.

《Purpose of the invention》 This invention was made in view of the above-mentioned problems, and its purpose is to distill shochu from sake, which is the raw material, and commercialize it as a product, as well as to produce senshu. The stock solution for use is also obtained. This aims to produce brewed sake at a low cost by using 100% of the raw materials without waste.

《Structure of the Invention》 The present invention comprises a step of distilling sake in a distillation machine to produce shochu made from the sake and a residual liquid that becomes a stock solution for decoction, and a step of distilling the residual liquid into a distillation tank to prepare pickled plums and dried bonito flakes. A process of adding and boiling down other raw materials to obtain a undiluted brewed liquor with an alcohol concentration of less than 1%; After this step, the remaining solids of other raw materials for umeboshi and bonito flakes are removed by filtration of the undiluted brewed liquor. The present invention relates to a process for producing infused sake, which comprises a process for obtaining infused sake.

Hereinafter, the method for producing a brewed sake according to the present invention will be explained.

As the raw material used in the present invention, in addition to sake, a liquid obtained by filtering shochu mash made from rice flour such as rice bran can also be used.

This raw material sake was distilled using a distillation machine, and as a result of experiments, it was possible to obtain shochu made from sake, which accounts for about 30% of the raw material sake.

After that, water is added and the final alcohol concentration is 40 to 25.
The product is bottled as Otsu-type shochu.

On the other hand, the remaining 70% of the remaining liquid from which the alcohol content was distilled by the distiller was used as a stock solution for making decoction sake.

Next, this residual liquid is simmered in a steaming tank with high-quality pickled plums and bonito flakes, and the ingredients from it are extracted as seasoning ingredients, and approximately 90% of the residual liquid is made into a undiluted brewed liquor.

Thereafter, this senshu stock solution is filtered to remove residual solids such as umeboshi (pickled plums) and bonito flakes, and then bottled as a product.

This brewed sake contains approximately 0.5% alcohol.

《Explanation of Example》 Put 300ml of second grade sake as raw material into the distiller,
After about 30 minutes of distillation, we obtained 90ml of shochu, which is 30% of the original sake.

Water is added to the resulting shochu to create an alcohol concentration of 40~
20% otsu type shochu. This is then bottled and made into a product.

On the other hand, 210ml of residual liquor, which is 70% of the raw sake, remains in the distiller as stock solution for decoction.

This stock solution for brewed sake is poured into a steaming tank, and 1/2 of a high-quality pickled plum (approx. 1.5 g) and 4 g of dried bonito are added and steamed for about 1 hour to obtain 170ml of stock solution for brewed sake. The remaining solids of the umeboshi and bonito flakes are removed from the senshu stock solution through a filtration operation. The clear liquid obtained through this filtration process becomes brewed sake.

The brewed sake obtained as described above was analyzed based on the analysis method specified by the National Tax Agency, and the following analysis results were obtained.

Alcohol content 0.5 (%) Total sugar content 6.78 (g/) Direct sugar content 4.98 (g/) Total Chituso content 0.12 (g/) Extract content 8.73 (g/) PH 3.98 Acidity 4.80 (m/) Amino acid content 2.20 (m/) By the way, according to the inventor's calculations, the alcohol concentration is 25% from 1,950 yen (in-house price) for 10 sakes.
Otsuru rice shochu 7.2 (cost price 1000 yen) and 6
I was able to obtain 1,533 yen of brewed sake (cost price: 1,533 yen). Furthermore, if we convert this estimate into retail prices, we can estimate that the retail price of Sake 10 is approximately 6,400 yen, and the retail price of Senshu 6 is approximately 12,500 yen, so we can use 100% of the raw material sake without wasting it, and You can get brewed sake at a low cost. In the above examples, sake obtained by a conventional brewing method was used as a raw material, but instead of this, a liquid obtained by filtering shochu mash obtained from rice flour such as rice bran can also be used as a raw material. .

That is, in this case, rice flour such as rice bran is liquefied by adding water and α-amylase, and glucoamylase is added to the liquefied liquid to saccharify it. Thereafter, this is fermented and filtered to obtain a liquid serving as a raw material.

《Effects of the Invention》 In the present invention, sake, which is the raw material, is separated into shochu and undiluted solution for senshu.Since shochu is itself commercialized, the sake, which is the raw material, is different from conventional sake. Unlike other products, there is no part to be discarded. Therefore, since raw materials can be used 100% effectively, brewed sake can be produced at a relatively low cost, making it an excellent secret seasoning that was previously only used in high-end restaurants. The fee can be easily used even in ordinary households.

Claims (1)

[Scope of Claims] 1. A step of distilling refined sake using a distillation machine and fractionating it into shochu made from refined sake and a residual liquid that becomes a stock solution for decoction; A process of adding and boiling down the ingredients to obtain a undiluted brewed liquor with an alcohol concentration of less than 1%; After this step, the remaining solids of other raw materials for umeboshi and bonito flakes are removed by filtration of the undiluted brewed liquor. A method for producing senshu consisting of a process for obtaining senshu.