JPH0716391B2 - Manufacturing method of distilled liquor from pumpkin - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a method for producing distilled liquor from pumpkin [Prior Art] Pumpkin is a vitamin that is easy to grow and has a familiar flavor and is abundant as a colored vegetable. In particular, it is a very useful food because it contains carotene as a precursor of vitamin A,
It is actively planted in the warm Okinawa region. But,
In recent years, with the increase in the acreage nationwide, the production has gradually become excessive, and in particular, depending on the season, there are many cases in which the price fluctuates significantly, and it is often necessary to divert it to livestock feed or discard it without shipping it. .

In this way, pumpkins in the market have already lost their balance of supply and demand for food, and there is an urgent need to develop new uses for pumpkins that are produced in large quantities.

It has been proposed in part by using the fact that squash is mainly composed of starch as a raw material for alcoholic products such as shochu (Japanese Patent Application Laid-Open No. 59-140874). In terms of points, it is not always suitable for actual production.

That is, the pumpkin shochu of the above-mentioned JP Sho is made by distilling a fermented product by adding a secondary-prepared raw material consisting of squash and crushed steamed and crushed primary moromi, starch, rice koji, etc.
In this method, the distilled product obtained is cloudy and requires post-treatment, and in particular, the unrecovered alcohol content is considerable in the distiller after distillation in order to preserve the predetermined alcohol content as shochu in the distillation content. The amount of raw material remains, and the utilization rate of raw materials is not so high. In addition, the product obtained by simply distilling from the raw material moromi contains impurities, etc., and with the popularization of shochu in recent years, it does not have so much distinction as the product produced from various raw materials, and the production of shochu from pumpkin is simply used. It suggests the basic possibility of.

[Problems to be Solved by the Invention] According to the present invention, in order to solve the above-mentioned problems of the prior art, the alcohol content obtained from pumpkin as a raw material is extremely high, and the obtained distilled liquor is Provided is a method for producing distilled liquor from squash which has an excellent product value.

According to the present invention, (a) the boiled or steamed squash meat portion is mixed with koji, yeast, lactic acid, alcohol and water to prepare a mash, and (b) fermentation is carried out while maintaining the prepared mash at a predetermined temperature. Then, (c) the fermented fermentation liquor is distilled to substantially completely recover the alcohol content, and (d) the obtained alcohol content is separated into an upper layer liquid component and a lower layer liquid component to obtain the lower layer liquid component. It is circulated in the fermentation step (b), (e) then the upper layer liquid component is redistilled again to obtain an alcohol content within a predetermined frequency range as a product, and (f) about 0.5% outside the above range.
A distilled liquor from pumpkin is produced by the method of circulating the initial distillation fraction and the alcohol fraction at 25 ° or less in the step (b) of the fermentation.

[Operation] In the present invention, most of the alcohol content produced in the mash during distillation of the fermented fermentation mash made from pumpkin as a raw material is distilled first (first-time distillation). The recovery rate is extremely high and the raw materials are effectively used.

Then, the alcohol content obtained by such initial distillation is distilled again, and the fraction having a predetermined alcohol content is taken out as a product, so that an excellent distilled liquor having a constant quality and no cloudiness is easily obtained. Can be obtained.
For example, in this redistillation, a fraction with an alcohol content of 45 ° or higher (excluding the highly volatile initial distillation fraction of about 0.5%) and a fraction in the range of 25 ° to 45 ° are separated and taken out. If the latter is used as a sake for sake and the latter as a general sake for shochu, a product having a content suitable for each purpose can be effectively obtained.

Further, since the fractions other than the predetermined alcohol content removed during the former redistillation, such as the initial distillation fraction of about 0.5% and the fraction of 25 ° or less, are all recycled and reused in the fermentation process of the fermentation, Almost all of the generated alcohol content is effectively used, which significantly reduces the manufacturing cost.

The remaining shavings from which most of the alcohol has been extracted can be used as a feed in a form that is easy to use for livestock such as pigs.

Manufacturing process (treatment of pumpkin raw material) For the pumpkin as the main raw material used in the method of the present invention, select a ripe good product and appropriately shred it, and completely remove impurities and seeds attached to the outer skin and wash with water. Boil or steam. When boiled, the remaining liquid is used as water for the later-described mashing, so that the exuded component can be fully utilized. Then, it is kneaded with a roll or a mixer and allowed to cool, which is used as the raw material for the mash preparation.

(Manufacture of Koji) The koji used in the method of the present invention may be any koji such as rice koji or barley koji. For example, in the case of barley koji, the barley steamed according to a conventional method is mixed with seed koji after cooling. It is possible to use the koji made from koji while keeping it warm in a sushi making room.

(Production of Yeast) The yeast used in the method of the present invention can be produced by a conventional method, for example, by fermenting and culturing the above-mentioned barley koji mixed with lactic acid, sugar, seed meal and the like at an appropriate temperature.

(Fermentation of Fermentation) The pumpkin raw material thus obtained is charged with the koji, yeast, lactic acid, alcohol and, in some cases, sugars such as sugar to ferment it sufficiently. Alcohol having a frequency of about 30 ° is preferable.

(Distillation) Most of the alcohol content contained in the mash is first recovered from the fermented mash by the first distillation, and the mash after the alcohol recovery is used as feed for livestock such as pigs.

Since the alcohol component obtained by the first distillation is cloudy due to impurities, it is left standing and separated into upper and lower liquid components, and the lower liquid component is filtered to remove the precipitate and then returned to the fermentation process. .

The upper liquid component is subjected to distillation again, and the fraction is appropriately classified and recovered according to the range of a specific alcohol content (for example, 45 ° or more, the range of 24 to 45 °, etc.). It should be noted that the fractions other than the predetermined alcohol content (mostly low-fraction fractions) are returned to the fermentation process so that the alcohol produced can be used completely.

Hereinafter, the method of the present invention will be further described with reference to specific examples.

[Examples] Ripe pumpkin is appropriately shredded to remove impurities and seeds adhering to the outer skin, washed thoroughly with water, boiled in water, mashed with a mixer, and allowed to cool to 30 to 35 ° C to obtain a pumpkin raw material. did.

(Preparation of Koji) After steaming and cooling barley, the seed koji of about 1% thereof is mixed and kept warm for about 4 to 5 days while turning back in the koji room, and the produced yellow koji is used in this example. Used as koji.

(Preparation of yeast) Mix the raw materials of the following formulation examples and keep them warm at about 20-25 ° C for 20-
Yeast was prepared by fermentation for 24 hours.

Water 40 Barley malt 35 kg Lactic acid 3-5 Sugar 10 kg Seed beer 5-8 (Mixed) 45 kg malt malt and yeast 25 and 75% lactic acid 8 100 kg of the squash raw material prepared as described above
, 20 kg of sugar and 20 of alcohol (30 °) were mixed with water in a total amount of 250 including the above-mentioned boiled water residue of pumpkin to prepare a mash.

(Distillation) Then, the charged fermentation broth was sufficiently fermented and aged at a temperature of 20 to 25 ° C. and immediately distilled by an ordinary distiller. (I) First distillation First, most of the alcohol content produced in the charged fermentation broth was distilled. The collected and slightly turbid distillate was allowed to stand to separate into upper and lower liquid components, the lower liquid component was filtered, and the filtrate was returned to the fermentation process.

(Ii) Redistillation The refined upper liquid component of the distillate obtained by the initial distillation was redistilled again. Here, in the produced fraction, only a fraction having an alcohol content of 45 ° or more (excluding a volatile initial distillation fraction of about 0.5%) and a fraction having a range of 25 to 45 ° were separately collected. The distillate obtained from each alcohol fraction obtained by the redistillation was in a transparent state with almost no turbidity, and could be used as a product as it was. Yield of fractions with an alcohol content of 45 ° or higher is 90 and alcohol content is 25.
The yield in the range of up to 45 ° (average frequency of 35 °) was 105. The former could be used as brandy sake and the latter could be used as general shochu sake.

About 0.5% of the initial volatile fraction having a high volatility and a fraction having an alcohol content of 25 ° or less were produced in the redistillation and returned to the fermentation process of the fermentation and reused for the first distillation.

(Effect of the Invention) According to the method of the present invention, distilled liquor having a high added value can be easily produced from squash which has been conventionally used exclusively for food. In particular, according to the method of the present invention, since the recovery rate of the alcohol content from the raw material is extremely high, the utilization rate of the raw material can be improved and the manufacturing cost can be reduced.
Further, distilled liquor of good quality and having different degrees of alcohol according to a specific application can be obtained.

Claims (1)

[Claims] 1. (a) A flesh part of boiled or steamed squash is mixed with koji, yeast, lactic acid, alcohol and water to prepare a mash, and (b) fermentation is carried out while maintaining the prepared mash at a predetermined temperature. (C) Distilling the fermented fermentation liquor to substantially completely recover the alcohol content, and (d) separating the obtained alcohol content into an upper layer liquid component and a lower layer liquid component to obtain the lower layer liquid component. Fermentation process (b)
(E) Next, the upper layer liquid component is distilled again to obtain an alcohol content in a predetermined frequency range, and (f) an initial distillation content of about 0.5% other than the above range and 25 ° C or less. A method for producing distilled liquor from squash, characterized in that an alcohol content is circulated in the step (b) of the fermentation.