JPH0870843A - Production of garlic shochu - Google Patents

Abstract

PURPOSE: To provide a production method for garlic SHOCHU (a kind of low- class distilled spirits) capable of attaining its cost reduction by simplifying both the feedstocks and process therefor. CONSTITUTION: Dry garlic flakes are reconstituted with a specified amount of water followed by squeezing to collect a liquor which is then deodorized directly, and the resultant deodorized liquor is heated at a specified temperature to decompose the saccharides in the liquor into alcohol and carbon dioxide, and the alcohol is then distilled to obtain the objective garlic SHOCHU. In the deodorizing process, the juice resulted from the squeezing operation is mixed with soybean oil followed by agitation, and the resultant system is left at rest; the resultant transparent liquid separated is collected and heated at 60-95 deg.C and then left at rest; the floating matter and precipitate developed are separated from the system to gather a transparent liquid, which is then heated again at 60-95 deg.C and left at rest, and the floating matter developed is removed.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing shochu using only garlic.

[0002]

BACKGROUND OF THE INVENTION It is widely known that garlic is a beneficial food for the human body. The main component of garlic is called scordinine or another name sativamin, after the discoverer. It has been announced that its main component is a volatile component contained in the sulfur component of carbohydrates, and that the main component does not suddenly change or disappear by the heating and temperature used in general home cooking.

It is recommended to cook, steam or boil before eating to avoid the bad odor, irritation and pungent taste of raw garlic and damage the internal organs such as the stomach and intestines. This means that even if the stimulus component is eliminated, the main component (active component) of garlic does not disappear or change by heating.

A method for producing sake using this garlic as a raw material is described in Japanese Patent Publication No. 35-13891.
This consists of the following steps. (A) Garlic is dipped in fresh water and cut into a suitable size. (B) It is immersed in a dilute solution of an organic acid such as succinic acid as used in the production of synthetic liquor. (C) Wash with water. (D) Rice mixed with fresh water is mixed and steamed with steam. (E) When this is cooled to an appropriate temperature, it is inoculated with Aspergillus oryzae, and the cultured product is placed in a sweetened alcohol-containing liquid. (F) Yeast, an appropriate medicinal herb, a decoction of a medicinal herb, etc. are added as needed to cultivate a fermentation. This is the process of making brewed liquor made from garlic.

On the other hand, it is possible to produce shochu (distilled liquor) using various raw materials such as carrot, yukata and yam as disclosed in JP-A-58-198286 and JP-A-59-140875.
JP-A-59-162871 and the like. The manufacturing process of these shochu is as follows. (A) Wash the raw material with water. (B) Steam it. (C) The steamed raw material is mixed with the prepared primary mash (Moromi) with stirring to make a secondary mash. (D) Fermenting the secondary fermentation. (E) The fermented secondary fermentation is distilled and filtered.

[0006] In such conventional brewing liquor or distilled liquor (shochu) production methods, various raw materials are mixed in the fermentation process of liquor and shochu, so that the proportion of the main fermentation substances such as rice and wheat is high. Therefore, there is a problem that even if garlic shochu is produced using these production methods, only a few percent of the garlic component can be extracted from other raw materials (rice, wheat).

In order to solve such a conventional problem, the present inventor previously disclosed a method for producing shochu using garlic as a main raw material in Japanese Patent Publication No. 6-34694. It consists of steaming minced raw garlic, adding water to it, stirring it, keeping it at a predetermined temperature for fermentation, and when the fermentation has stopped, mix the primary ferment that was made in advance and stir it. The saccharides of the secondary garlic garlic are decomposed into alcohol and carbon dioxide by maintaining the fermentation at a predetermined temperature, and then distilled to produce shochu.

[0008]

However, in the earlier application, garlic is the main raw material, but it requires two steps of preliminary fermentation and main fermentation, and the primary fermentation must be made in advance. There is a problem in that the process becomes complicated and the cost increases.

The problem to be solved by the present invention is to provide a method for producing garlic shochu which simplifies the raw material and the process and realizes cost reduction.

[0010]

In order to solve the above-mentioned problems, the method for producing garlic shochu of the present invention comprises reducing a dried garlic flake with a predetermined amount of water, squeezing it to obtain a collected liquid. Deodorized as it is, the deodorized liquid is heated at a predetermined temperature to decompose sugars in the liquid into alcohol and carbon dioxide gas, and distilled to produce shochu.

In the deodorizing step, the squeezed juice and soybean oil are mixed and stirred, and the mixture is allowed to stand and the separated transparent liquid is collected to obtain 60 to 95.
After heating at 0 ° C., the mixture is allowed to stand, and the floating liquid and the precipitate are separated to obtain a clear liquid, which is further heated at 60 to 95 ° C. and then allowed to stand to remove the floating substances.

[0012]

The garlic component of the garlic flakes is extracted into fresh water after reducing the garlic flakes in a dry state to a certain amount of fresh water and allowing a certain period of time. This is crushed with a mixer or the like, and a liquid is collected with a dehydrator to deodorize the liquid. Heating the deodorized liquid at a specified temperature,
When left to stand, the microorganisms contained in the garlic itself (tentatively named “garlic yeast”) act to decompose the sugars in the liquid into alcohol and carbon dioxide. When this is distilled, garlic shochu is obtained.

[0013]

EXAMPLES The present invention will be specifically described below based on examples. Garlic flakes, which is the raw material of the present invention, garlic bulbs are disassembled into pieces and washed well,
Remove the thin skin on the surface and slice it to a thickness of about 3-4 mm, and dry it as naturally as possible without heat.
The flakes were dried at a low temperature of -50 ° C to have a thickness of 2-3 mm. The garlic flakes have the characteristics of good storage stability, constant quality, and reduction in fresh water in a short time.

The method for producing garlic shochu using this garlic flake will be described in detail below.

(A) With respect to 10 kg of garlic flakes, in order to restore the original state, fresh water is reduced at a room temperature at a ratio of 50 kg of fresh water. After about 48 hours, the reconstituted water has the pungency and irritation peculiar to garlic, and emits the odor, almost like the juice extracted from raw garlic bulbs.

(B) Since the garlic flakes containing water have returned to the original thickness of about 3 to 4 mm, the garlic flakes containing reduced water are crushed in a mixer to collect only the liquid, Apply a dehydrator to collect only the liquid. With this, about 48 kg of liquid is collected,
About 12 kg of fiber residue remains. This fiber meal is reused as described later.

(C) Since 48 kg of the garlic reduced liquid collected has a peculiar odor, pungency and irritation, it needs to be deodorized. Before the deodorization treatment, since the collected liquid has fine particle suspensions and impurities, the liquid is placed in a chamber at an average temperature of about 10 ° C (10 ± 1 ° C) for 4 to 5 days to remove it. Then, about 1 kg of turbidity and precipitate can be formed on the bottom of the container. Remove this. When the temperature is higher than 10 ± 1 ° C., the garlic liquid is in an oxidized state, and when the temperature is lower than this, the action becomes difficult to proceed.

(D) Next, deodorization is performed. This is a transparent mixture obtained by mixing and stirring squeezed juice and soybean oil, collecting a transparent liquid separated by standing, heating at 60 to 95 ° C. and then standing, separating a float and a precipitate. The liquid is collected, further heated at 60 to 95 ° C., and then allowed to stand to remove floating substances.
This is the method disclosed in Japanese Patent Application Laid-Open No. 5-304924, “Method for producing deodorized garlic liquid and packaging method” by the present inventor. Impurities are about 1k due to this deodorization treatment.
g, which removes pungency, irritation, and odor.

(E) First, the first low temperature heating is performed for 50 to 6
Do it for about 30 minutes at 0 ℃, then set it at a constant temperature of 10 ℃
When left in the chamber for 4 to 5 days, about 500 g of sticky precipitate is formed on the bottom of the container. After removing the precipitate, a second low temperature heating is performed at 50 to 60 ° C. for about 30 minutes,
After that, when left in a room kept at a temperature of about 10 ° C. for 4 to 5 days, about 300 g of ultrafine particle non-adhesive precipitate is further produced.
Occurs.

(F) After finishing the two low temperature steps and removing the first and second precipitates, the beautiful transparent liquid was placed at a constant temperature of about 10 ° C. for another 5 to 6 days to remove the liquid. After making sure that there is no change in the temperature, the completely transparent liquid is distilled to produce shochu. The weight of the liquid is 46.2 kg as a result of removing the precipitate.

(G) In the course of distillation, a distillate having the following alcohol content was obtained. First 100g 90 degrees Next 460g 70 degrees Next 15kg 30 degrees Next 30kg 8 degrees If the standard alcohol content of shochu is 30-35 degrees,
Approximately 20 kg of shochu will be obtained for 60 kg of the stock solution. Further, since the liquid having a low alcohol content also contains the active ingredient of garlic in a concentrated state, it can be used for cooking or as a liquid for cooking rice.

[0022]

Industrial Applicability As described above, according to the present invention, commercially available garlic flakes can be used to efficiently produce garlic shochu by its own fermentation action without the need to add mash. The fiber meal obtained by reducing the garlic flakes can be directly used as food. A clear liquid with a low alcohol content obtained by collecting only shochu with the clearing liquid can be used as a concentrated garlic liquid for a wide variety of foods, and the remaining part after collecting alcohol can also be used. Therefore, there is an advantage that the cost is reduced and nothing is thrown away.

Claims (2)

[Claims] 1. A dry garlic flake is reduced with a predetermined amount of water, the liquid collected by squeezing it is deodorized as it is, and the deodorized liquid is heated at a predetermined temperature to remove sugars in the liquid. A method for producing garlic shochu, which comprises decomposing it into alcohol and carbon dioxide and distilling it to produce shochu. 2. In the deodorizing step, the squeezed juice and soybean oil are mixed and stirred, and the mixture is allowed to stand, and the separated transparent liquid is collected at 60 to 95 ° C.
After heating at 60 ° C., the mixture is allowed to stand still, the clear liquid obtained by separating the float and the precipitate is collected, further heated at 60 to 95 ° C., and then allowed to stand,
The method for producing garlic shochu according to claim 1, wherein floating substances are removed.