JPH07255456A - Method for producing shochu - Google Patents

Abstract

PURPOSE:To easily obtain a shochu (low-class distiled spirit) enhanced in a mellow fragrance containing a much amount of fragrant components such as ethyl caproate, ethyl caprylate and ethyl caprate without using a special flavor raw material and an advanced technique for inducing a mutated yeast. CONSTITUTION:This method for producing shochu comprises pouring raw materials to the primary unrefined Japanese rice wine (moromi) obtained by charging malted rice, where the amount of water to be paured to the primary moromi is adjusted to be >=240% (W/W) based on the amount of saccharides contained in the raw materials of the moromi.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing shochu, and more specifically, shochu containing a large amount of aroma components such as ethyl caproate, ethyl caprylate, ethyl caprate and the like, with an enhanced rich aroma. The present invention relates to a manufacturing method of.

[0002]

2. Description of the Related Art In order to improve the aroma of shochu, the use of special flavor raw materials such as sesame and peanut to express the aroma derived from these raw materials is exclusively used. As a method for improving the aroma without using, a method for producing shochu using a mutant yeast that slightly produces aroma such as isoamyl alcohol and isoamyl acetate by mutation (JP-A-62-6669), caproic acid And / or a method for producing shochu using a mutant yeast that produces a large amount of ethyl caproate (JP-A-63-309)
No. 175) and the like are only known. However, these methods have drawbacks such as the need for special flavor raw materials and advanced techniques for creating mutant yeasts.

[0003]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned drawbacks and provides shochu with a rich aroma, which contains a large amount of aroma components such as ethyl caproate, ethyl caprylate and ethyl caprate. The purpose of the invention is to provide a method for easily manufacturing.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that in the method for producing shochu by adding raw materials to the primary mash obtained by charging koji, It was found that the pumping water ratio of the primary mash obtained by adding water and yeast culture solution to water has a close relationship with the amount of aroma components such as ethyl caproate, ethyl caprylate, and ethyl caprate. , After further research,
The pumping water ratio of the primary mash to the sugar raw material of the primary mash is 120 to 130% (W /
W), which is more than 240% (W / W), and the amount of water increased by the primary mash compared with the conventional method is
Subtracting from the amount of water added during the next step of charging the starting material, in principle, by making the total amount of water added during the manufacturing process almost the same as in the ordinary manufacturing method, the aroma component is significantly produced during the process, and It was found that this makes it possible to obtain shochu in which a richer aroma than ever has been obtained, and the present invention has been completed based on these findings.

That is, according to the present invention, in the method for producing shochu in which the raw material is added to the primary mash obtained by charging koji, the pumping water ratio of the primary mash is set to 2 with respect to the sugar raw material of the mash.
It is a method for producing shochu, which is characterized in that it is 40% (W / W) or more.

The present invention will be described in detail below. First, in the present invention, the sugar raw material used for koji is an ordinary pearled grain and is not particularly limited, but examples thereof include pearled, non-glutinous rice, scrap rice, broken rice, small hard rice, crushed rice, etc. Rice, barley, barley and other barley, and the like. Then, this sugar raw material is subjected to raw material treatment steps such as washing with water, dipping, draining, steaming / steaming, and cooling by a conventional method, and then koji is made. This koji-making method is also not particularly limited, and a conventional method, for example, a sugar raw material treated as described above, and a white koji mold used for producing shochu, for example, Aspergillus kawachi.
Examples of the method include inoculating and mixing seed koji such as i, and controlling koji making for 40 to 45 hours at an appropriate temperature for koji making of 30 to 45 ° C.

Then, water and yeast culture broth are added to the thus obtained koji and mixed, and then saccharified and fermented by a conventional method to obtain primary mash. In the present invention, the primary mash is prepared. The total amount (weight) of water and yeast culture broth to the raw material (weight) of moromi (hereinafter referred to as the amount of primary water addition)
(Hereinafter, referred to as a pumping water ratio of the primary mash) to 240% (W / W) or more, preferably 360 to 700% (W / W) with respect to the sugar raw material (weight) of the mash. Extremely important. In this way, the object of the present invention can be achieved only by increasing and adjusting the amount of primary hydration so that the ratio of the pumping water of the primary mash to the sugar raw material (weight) falls within a specific range. The pumping water ratio of the primary mash is 240% with respect to the sugar raw material (weight) of the mash.
If it is less than (W / W), no significant generation of aroma components such as ethyl caproate, ethyl caprylate, and ethyl caprate is observed, and shochu having an enhanced rich aroma cannot be obtained. Further, when the pumping water ratio of the primary mash exceeds 1000% (W / W) with respect to the sugar raw material (weight), facilities such as a charging tank increase, and further, the amount of mash to be distilled is large. As a result, the energy required for distilling moromi increases, which is not preferable. In addition, in the pumping water ratio of the primary mash, with respect to the sugar raw material (weight), the weight before the raw material treatment (for example, in the case of whitened grains, the water content is usually 12 to 15% (W /
Means for W). Further, to the koji, when water and yeast culture solution are added, mixed and charged, a part of the steamed / steamed mash material can be appropriately added if necessary, but when the mash material is a sugar material, This is also taken into consideration when calculating the pumping rate of primary mash. Furthermore, when the primary mash is charged, if necessary, a commonly used anti-corrosion agent such as citric acid or lactic acid can be added. The water used for dissolving or diluting the inhibitor is, of course, also a part of the amount of the primary hydration, and is taken into consideration in the pumping water ratio of the primary mash.

[0008] Next, examples of yeasts that can be used include yeasts that are commonly used in the production of shochu, such as Kagoshima shochu yeast, association shochu yeast (No. 2) and sake yeast. Also, the preparation of the yeast culture solution is not particularly limited, but for example, in a medium such as koji juice, at 48 to 30 at 20 to 30 ° C.
It is obtained by aeration culture or static culture for 72 hours. An appropriate amount of the yeast culture broth thus obtained is added when water is added to koji by a conventional method, and the mixture is added at 18 to 30 ° C for 5 to 5
Primary moromi can be obtained by performing saccharification and fermentation for 10 days and performing usual moromi management.

Next, to the above-mentioned primary moromi, a hanging raw material which has been subjected to a raw material treatment such as steaming and steaming by a conventional method and, if necessary, water are added and mixed, and then 18 to 30 by a conventional method.
Aging moromi is obtained by further saccharification and fermentation at 10 ° C. for 10 to 20 days. As the hanging raw material, those which are usually used are used as they are, but examples thereof include grains such as rice, wheat, buckwheat and corn, potatoes, brown sugar and the like, and one kind or two or more kinds thereof are used. The amount of the raw material used is usually about 2 to 4 times the weight of the sugar raw material of the primary mash as in the case of being generally used in the production of shochu. Then, the ratio of the total amount (weight) of water (hereinafter, referred to as the total amount of water added) to the total raw material (weight) until the aged moromi is obtained (hereinafter,
Total pumped water ratio) is about 140-250% (W / W)
Is appropriate. From this, the amount of water used when charging the raw material to the primary moromi is, as described above, in consideration of the amount of primary water, and in principle, the total amount of water added during the production process should be the same as that of the ordinary production method. It is preferable to appropriately adjust the amount to a desired amount within the range of the water ratio. The aged moromi thus obtained is distilled by a conventional method to obtain shochu.

[0010]

INDUSTRIAL APPLICABILITY According to the present invention, ethyl caproate, ethyl caprylate, and ethyl caprate can be obtained without the need for a special flavor raw material or a high-level technique for creating a mutant yeast as in the conventional method. It is possible to easily produce shochu which contains a large amount of aroma components such as, and which has an enhanced rich aroma.

[0011]

EXAMPLES Next, in order to describe the present invention more specifically, experimental examples and examples will be given, but the present invention is not limited to these.

Experimental Example Crushed milled rice (sugar raw material) is washed, soaked, drained, steamed and allowed to cool by a conventional method, and then Kawaji fungi white koji (Aspergillus kawachii: manufactured by Kawachi Genichiro Shoten) is used as seed koji. As shown in Table 1, 100 g of each koji obtained by mixing and inoculating 0.1% of the weight of the koji and controlling the koji production at a suitable temperature for koji production at 35 to 43 ° C. in a constant temperature and humidity tank (83.3 g as raw material rice) is shown in Table 1. 6) including the comparative example in a charging container, water and a culture solution (10 g) of yeast (Kagoshima Shochu Yeast: manufactured by the Kagoshima Sake Brewing Federation) were mixed and mixed in each section. Then, the pumping water ratio of the primary mash was set to the values shown in Table 1 with respect to the sugar raw material (weight), and the primary mash was obtained by saccharification and fermentation at 20 ° C. for 7 days.

Next, to each of the primary mashes in each of the categories, 270 g of the slicing raw material was added as raw rice, and water was added in an amount shown in Table 1 (Category 5 and 6 were water-free), and the mixture was added at 1 ° C at 20 ° C.
It was saccharified and fermented for 4 days and aged to obtain each aged moromi. The hanging raw material is crushed rice that has been washed, soaked, drained, steamed, and allowed to cool by a conventional method.
Further, the total pumping rate at this time is as shown in Table 1. The amount of each aging mash obtained was 887 ml for each of the category 1 of the comparative example and the categories 2, 3, 4, 5 of the present invention, and the category 6 of the present invention.
Was 1135 ml. The fermentation rate% [(total alcohol amount (ml) × 100) ÷ of each aged moromi mentioned above
{(Amount of koji starch (g) + Starch of starting material (g)) ×
0.7154}] was almost the same in all the categories as shown in Table 1.

300 ml of each of the aged moromi mentioned above was taken, and it was heated at 50 ° C. and 60 mmH using a rotary evaporator.
The mixture was distilled under reduced pressure at g to collect 110 ml of a distillate (shochu). The analysis of the aroma components of this shochu was carried out using a gas chromatograph (HE589TT PACK, HP589
0, with FID) was used. The condition at that time is column: J
& W Co., DB-WAX capillary column (0.25
mm × 0.25 μm × 60 m), column temperature: 50 to 7
0 ° C (1 ° C / min), 70 to 220 ° C (5 ° C / mi
n), inlet and detector (FID) temperature: 250 ° C., carrier gas: He 0.9 ml / min, spirit ratio:
1/100, 2 μl of the sample was directly injected, and the compound was identified by the retention time coincidence with the standard substance. And the aroma component concentration was quantified by the absolute calibration curve method.
In this way, the aroma components of ethyl caproate, ethyl caprylate and ethyl caprate were analyzed and shown in Table 1 as the respective concentrations (ppm) in 25% ethanol.

[0015]

[Table 1]

As is clear from Table 1, the pumping water ratio of the primary mash is 120% (W / W) with respect to the sugar raw material (weight).
240 to 1000% (W /
In the category of the present invention which is W), it can be seen that each of the aroma components of ethyl caproate, ethyl caprylate and ethyl caprate in 25% ethanol was remarkably large, and the rich aroma was enhanced. In addition, in particular, the proportion of pumping water of the primary mash is 360 to 700% (W /
In the categories 3, 4, and 5 of the present invention, which are W), ethyl caproate is about 2.2 to 2.8 times, ethyl caprylate is about 1.5 to 2.2 times, capric acid is compared to the comparative example. Ethyl is about 1.
It is 8 to 2 times, and it can be seen that each aroma component is significantly more.

Example 1 (Example of using crushed milled rice as a raw material for koji and mash) First, 830 kg of each crushed milled rice (raw material for sugar) was washed, soaked, drained, steamed, and left to cool by a conventional method. ,
As a koji, Aspergillus ka
(Wachiii: manufactured by Kawachi Genichiro Shoten Co., Ltd.), inoculated and mixed with 500 g, and koji-made by a conventional method at 35 to 42 ° C. for 43 hours.
00 kg of rice malt was obtained. To each of the rice malts, water was added to the comparative example category of 1000 kg and to the invention category of 4250 kg, and further yeast for shochu (Kagoshima shochu yeast: manufactured by Kagoshima Prefectural Sake Brewing Federation) was cultivated by a conventional method. 20 liters of the obtained culture solution was added to each, saccharification and fermentation was carried out at 20 to 30 ° C. for 7 days, and the primary moromi pumping water ratio was 123 in the comparative example.
% (W / W), a primary mash having a classification of the present invention of 514% (W / W) was obtained.

Next, 2000 kg of each crushed milled rice (as raw material rice) obtained by washing, soaking, draining, steaming, and allowing to cool to the above-mentioned primary mash was added as a hanging raw material, and further compared. 3250 kg of water was added to the example category, and no water was added to the inventive category. The total pumping rate at this time is 15 for both the comparative example and the present invention.
It is 1% (W / W). Each of the moromi was saccharified and fermented at 20 to 30 ° C. for 14 days to obtain an aged moromi. The fermentation rates of the two aged moromi were almost the same. The obtained aged moromi was distilled under reduced pressure by a conventional method to obtain each shochu. The obtained shochu was analyzed for the respective aroma components of ethyl caproate, ethyl caprylate and ethyl caprate by the same method as described in the above experimental example. The results are shown in Table 2.

[0019]

[Table 2]

As is apparent from Table 2, the pumping water ratio of the primary mash is 514% (W / W) with respect to the sugar raw material (weight).
The shochu obtained from the category of the present invention which is W) has a pumping water ratio of primary mash of 123% (W / W) with respect to the sugar raw material (weight).
W), which is about 3.3 times as much as ethyl caproate, about 2.9 times as much as ethyl caprylate, and about 2.1 times as much as ethyl caprate as compared to those in the comparative example category of W), and each aroma component is It can be seen that the aroma is remarkably increased and the rich fragrance is enhanced.

Example 2 (Example in which refined barley was used as a koji raw material and a hanging raw material) 1000 kg of barley koji instead of rice koji (830 k as a sugar raw material)
g), instead of the yeast for shochu (Kagoshima shochu yeast), 20 liters of a culture solution of yeast for sake (association No. 9: made by the Japan Brewing Association), and crushed polished barley as raw material (2000 kg as raw material) Except for this, the same procedures as in Example 1 were carried out to produce comparative shochus and shochu of the present invention category. The fermentation rates of the two aged moromi were almost the same. The obtained shochu was analyzed for each aroma component of ethyl caproate, ethyl caprylate and ethyl caprate by the method described in the above experimental example. The results are shown in Table 3.

[0022]

[Table 3]

As is clear from Table 3, the ratio of pumping water in the primary mash is 514% (W / W) with respect to the sugar raw material (weight).
The shochu obtained from the category of the present invention which is W) has a pumping water ratio of primary mash of 123% (W / W) with respect to the sugar raw material (weight).
Compared to the comparative example of W), ethyl caproate is about 3.6 times, ethyl caprylate is about 2.9 times, and ethyl caprate is about 1.9 times, and each aroma component is It can be seen that the aroma is remarkably increased and the rich fragrance is enhanced.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Norio Harada, 339 Noda, Noda City, Chiba Prefecture Kikkoman Corporation

Claims (2)

[Claims] 1. A method for producing shochu in which raw materials are applied to primary moromi mash obtained by charging koji, and the pumping water ratio of the primary mash is 240% (W / W) or more based on the sugar raw material of the mash. A method for producing shochu, which comprises: 2. The method for producing shochu according to claim 1, wherein the pumping water ratio of the primary mash is 360 to 700% (W / W) with respect to the sugar raw material of the mash.