JPH0724569B2 - Method for producing distilled spirits from papaya fruit - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing distilled liquor from papaya fruits.

[Prior Art] Papaya is an extremely productive fruit tree that is vegetated in warm climate areas such as Okinawa, and does not select soil quality for cultivation and is stable throughout the year. Most of the fruits of papaya are now consumed by themselves, but they are also shipped to a part of the market, but it is not expected that the demand for fruits will grow so much in the future, and the development of new uses for them Is desired for the development of local industry.

[Problems to be Solved by the Invention] The present inventors have focused on the fact that the fruits of papaya are rich in aroma and have a considerable amount of sugars and starches, and have studied and developed the production of distilled liquor using these as raw materials. As a result of repeated studies, a method for easily obtaining distilled liquor with excellent quality and flavor from papaya fruit was discovered and the present invention was completed.

According to the present invention, (a) the pulp of the papaya is mixed with sugar and water in an amount such that the total sugar content is in the range of 18 ° to 20 °, and then the primary mash is prepared, and (b) the primary mash. Fermentation is carried out while maintaining the predetermined temperature, and (c) Koji, yeast, lactic acid, and sugar and water in an amount such that the total sugar content is in the range of 18 ° to 20 ° are added to the fermented primary fermentation. Fermentation is carried out at a predetermined temperature, (d) Fermented fermentation is distilled to substantially completely recover the alcohol content, and (e) the obtained alcohol content is separated into an upper layer liquid component and a lower layer liquid component. The lower layer liquid component is circulated in the fermentation step (b), (f) the upper layer liquid component is then distilled again to obtain an alcohol component in a predetermined frequency range as a product, and (g) other than the above range. About 0.5% of the initial distillation content and the alcohol content at 25 ° or less are added to the fermentation step (b). ) To produce distilled liquor from papaya fruit.

[Operation] In the present invention, the average sugar content of the raw papaya fruit is 10 to
Considering that it is 13 °, sugar is added to this to adjust the sugar content to 18〜.
Since the fermentation is carried out to a certain degree prior to the original fermentation by increasing the fermentation to 20 °, the fermentation of the fermentation is effectively carried out and the conversion rate to alcohol is improved.

Furthermore, in the present invention, when distilling the fermented fermented rice, since substantially all the alcohol content produced is distilled (first distillation), the recovery rate of alcohol is extremely high and the raw material is effectively used. It

In this way, the alcohol content obtained by the initial distillation is redistilled again, and the fractions within the predetermined alcohol content range are separated and taken out as a product, so that the quality is constant and there is no cloudiness, etc. You can easily obtain distilled spirits. For example, for this redistillation, a fraction with an alcohol content of 45 ° or higher (excluding the initial distillation fraction of about 0.5%)
If the former is used as a high-grade brandy liquor and the latter is generally used as shochu liquor, the contents suitable for each use can be obtained. The product will be effectively obtained.

Further, the fractions other than the predetermined alcohol content removed during the former redistillation, for example, the initial distillation fraction and the fraction at 25 ° or less are all recycled to the fermentation process and reused, so that the alcohol produced in the end is finally produced. Most of the amount 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 that is easy to use for livestock such as pigs.

Production Process (Treatment of Papaya Fruit Raw Material) For the papaya fruit as the main raw material in the present invention, a ripe good product is selected and appropriately ruptured, and the pulp portion obtained by completely removing impurities and seeds attached to the outer skin is obtained. Used as a raw material.

The sugar content of papaya fruit is usually about 10 to 13 °, which is not suitable for fermentation as it is. Etc. to knead and ferment the mixture to obtain the primary raw material.

(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 koji that has been koji-made while keeping it warm in the koji 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 thus obtained papaya fermentation material thus obtained is charged with the koji, yeast and sugar and, if necessary, alcohol and the like to be sufficiently fermented. Again, the sugar is added in an amount such that the overall sugar content of the mash is sufficiently high, for example about 18 ° to 20 °.

(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. Be done.

The lower liquid component is further subjected to redistillation, and the fraction is appropriately classified and recovered according to a specific alcohol content range (for example, 45 ° or more, 24 to 45 ° range, etc.). Fractions other than the prescribed alcohol content (mostly low-fraction fractions)
The full use of the alcohol produced by returning to the fermentation process can be achieved.

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

[Example] The pulp portion of the ripe papaya fruit was appropriately shredded, washed sufficiently with water, and mixed with sugar and seed koji in a mixer to obtain a sugar content of about
After making a viscous liquid at 20 °, it was fermented for about 20 to 24 hours to prepare a fermented papaya raw material.

(Preparation of Koji) In this example, the yellow koji produced by steaming and cooling barley and then mixing it with about 1% of seed koji and keeping it warm for about 70 to 80 hours while turning back in the koji room 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 30kg Lactic acid 3 Sugar 10kg Seed-ferment 5-8 (Mixed) Papaya fruit raw material 100k pre-fermented as described above
30 g of barley koji and yeast 20 and 75% lactic acid 5, sugar 30 kg and alcohol (30 °)
On the other hand, it was mixed with 250 of water and mashed. The total sugar content of the mash was adjusted to about 20 ° by adding sugar.

(Distillation) Next, this fermentation broth was sufficiently fermented and aged at a temperature of 20 to 25 ° C., and immediately distilled by an ordinary distiller.

(I) First-time distillation First, most of the alcohol content produced in the fermentation by fermentation is recovered by distillation, and the slightly turbid distillate is allowed to stand and separated into upper and lower liquid components, and the lower liquid component is filtered. Then, the filtrate was returned to the above fermentation process.

(Ii) Redistillation The clear upper liquid component of the alcohol distillate obtained by the first distillation was redistilled again. Here, among the produced fractions, only those fractions having an alcohol content of 45 ° or higher (excluding the volatile initial distillation fraction of about 0.5%) and the fractions in the range of 25 ° to 45 ° were separately collected. . The distillate obtained from each alcohol fraction obtained by the redistillation showed a transparent state with almost no turbidity, and could be used as a product as it was. The yield of fractions with an alcohol content of 45 ° or higher is 80.
The yield was 90.5 in the range of 25-45 ° alcohol (average 35 °). The former could be used as a brandy sake and the latter as a general shochu liquor.

About 0.5% of the total amount of the volatile initial distillation produced during the redistillation and the fraction having an alcohol content of 25 ° or less were returned to the fermentation process and reused for the initial 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 the fruit of papaya, which has not been used in large quantities in the conventional market. In particular, according to the method of the present invention, since the recovery rate of the alcohol content produced from the raw material is extremely high, the utilization rate of the raw material can be improved and the manufacturing cost can be reduced. In addition, since it is possible to obtain distilled liquor having good quality and appropriately categorizing the alcohol content, it is possible to provide various products according to the intended use.

Claims (1)

[Claims] 1. (a) The pulp of papaya is koji, and the total sugar content is
Mixing with sugar and water in an amount so as to be in the range of 18 ° to 20 ° to prepare the primary fermentation, (b) fermenting while maintaining the primary fermentation at a predetermined temperature, and (c) the fermented primary fermentation. Add koji, yeast, lactic acid, and sugar and water in an amount such that the total sugar content is in the range of 18 to 20 to the fermentation, and maintain at a predetermined temperature for fermentation. (D) Distill the fermented rice. The alcohol content is substantially completely recovered, and (e) the obtained alcohol content is separated into an upper layer liquid component and a lower layer liquid component, and the lower layer liquid component is subjected to the fermentation step (b).
(F) Next, the upper layer liquid component is distilled again to obtain an alcohol content in a predetermined frequency range as a product, and (g) an initial distillation content of about 0.5% other than the above range and an alcohol content of 25 ° or less. A method for producing distilled liquor from papaya fruits, characterized in that the content is circulated in the step (b) of the fermentation.