JPH11137239A - Distilled spirit and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production process for distilled spirit that can use inexpensive raw materials, perform stabilized and prompt fermentation, as by- products can be effectively utilized, gives distilled spirit of good quality without strange taste in increased alcohol yield with reduced load of waste water treatment in low production costs. SOLUTION: A mixture of enzymatically saccharified syrup and an extract of corn lactic fermentation product as sources of protein, amino acids, flavors and the like is used as a major fermentation material. This main material is mixed with the yeast, charged in a tightly sealed continuous fermentation tank provided with gentle agitator. After the yeast increases and the fermentation becomes vigorous, the fermentation materials is fed into the fermentation tank so that the fermentation is optimally retained. After it reaches a prescribed amount in the tank, the mash is continuously taken out by the same amount as the feed of the fermentation material to establish the continuous fermentation. Then, post-fermentation is carried out, until the glucose content in the taken out fermentation mixture becomes zero or near to zero, then the resultant fermentation mixture is subjected to distillation.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD OF THE INVENTION

[0002] The present invention relates to a distilled liquor and a method for producing a distilled liquor, and more particularly to a liquor obtained by saccharifying various cereal starch raw materials and then distilling an alcohol fermented product (moromi) obtained by alcohol fermentation. The present invention relates to distilled spirits such as shochu and spirits and a method for producing distilled spirits.

[0003]

[Prior art]

Conventionally, for example, shochu has been subjected to alcohol fermentation by saccharifying various cereal starch-containing raw materials such as sweet potatoes, rice, barley, corn, buckwheat, millet, etc. with koji and the like, and the alcohol fermented product (moromi) is subjected to simple distillation. It was manufactured by.
The basics of the specific manufacturing method are as follows. First, raw materials (sweet potato, rice, barley, etc.) are pre-treated (removal of defective portions, milled rice, milled barley, etc.) and steamed. Next, about 1/3 of the steamed ingredients
Water and yeast are added to koji (barley, rice, etc.) koji-produced in an amount corresponding to the above to prepare a sake brewer. Then, after the sake mother is completed, the remaining two-thirds of the cooking ingredients and water are added to the mother sake,
Prepare moromi and perform alcohol fermentation. Finally, the mash which has completed the alcohol fermentation is subjected to alcohol distillation using a distillation machine, and the distilled alcohol is aged, the concentration is adjusted to produce a product, and the distillation residue is treated as wastewater or industrial waste. In the shochu liquor thus produced, components derived from raw materials, various volatile components such as koji and esters produced by the action of yeast in the saccharification and fermentation processes of the raw materials are distilled off in the single distillation operation in the final process. It is characterized by its unique flavor. The liquor thus obtained is widely consumed in Japan due to its unique flavor, and its consumption reaches 600,000 kiloliters per year based on the alcohol concentration of 25%.

[0005]

[Problems to be solved by the invention]

[0006] However, in order to impart a unique flavor to shochu to a product, a complicated process is adopted in the conventional technology, and many problems to be solved in terms of manufacturing technology and economy are described below. Had. (1) About one third of all ingredients are used as koji to ensure saccharification and flavor of various ingredients, but koji making requires a high degree of skill and the cost of koji making is extremely high. This was a major factor in rising costs. (2) In the fermentation process, it is necessary to control extremely complicated factors such as raw material quality, saccharification by the action of koji, protein degradation, alcohol fermentation by yeast, and prevention of various bacterial contamination.
The finished product also varied from batch to batch. In addition, the fermentation time is generally as long as three weeks because the saccharification of the raw material and the alcohol fermentation by the yeast are performed in parallel. (3) The distillation residue of the fermentation liquor is produced in an amount of 4 to 5 times the amount of the recovered alcohol (as pure alcohol), and the distillation residue contains unused residues in the raw materials. Since there is no such residue, these distillation residues have been treated as wastewater or discarded as industrial waste. Therefore, means for solving these problems have been desired.

[0007]

[Means for Solving the Problems]

As a result of intensive studies to solve the above problems, the present inventors have focused on "corn", which is inexpensive and can be stably obtained in large quantities, as a production method that does not require koji, and examined how to use it. Did. First, corn is covered with a very firm surface and the tissue itself is hard to use by the conventional method, and saccharification and fermentation using only starch obtained from a corn starch plant as raw material will reduce the nutrients of yeast. It was confirmed that a small amount of the obtained distilled alcohol was also pale. Therefore, we focused on a corn lactic acid fermented extract (corn steep liquor) obtained from a dipping process for softening corn at a corn starch plant, and considered its use. Then, the present inventors use a mixture of a starch saccharified solution of starch and a corn lactic acid fermentation extract as a main raw material, and if only the yeast in the fermentation solution is separated, almost no unused residue is contained. Finding that a clear distillation residue can be obtained,
Further, it has been found that by returning this distillation residue as the feed water for the fermentation stock solution, the alcohol fermentation yield is increased, and the output of the fermentation residue can be reduced to about half or less. In addition, the present inventors have found that in the conventional technology, the insoluble residue contained in the undiluted fermentation solution is an unused residue of raw materials and yeast cells, and it was impossible to separate these and collect only yeast. On the other hand, by using a saccharified solution of starch and a fermented corn lactic acid extract as a fermentation stock solution, the insoluble residue in the fermentation stock solution is almost only yeast, so only the yeast is separated from the fermentation stock solution and used in the fermentation process. It has been found that fermentation time can be shortened by reconstitution, and that the separated yeast can be used for other purposes. Furthermore, instead of the corn lactic acid fermentation extract used as a source of protein, amino acids, flavors, etc., one of a yeast decomposition liquid, a sake lees hydrolysis liquid, or a distillation residue of wheat or rice shochu or a mixture thereof is used. But I found it could be used. The present inventors have completed the present invention by such intensive studies.

That is, means for solving the problems of the present invention are as follows.

First, a protein, an amino acid,
Production of distilled liquor, in which a mixture of corn lactic acid fermentation extract as a source of flavor and the like is used as a main raw material, yeast is added to the main raw material, alcohol fermentation is performed, and then the alcohol fermentation liquid is distilled to produce the spirit. Method. Second, a mixture of an enzyme saccharified solution and a corn lactic acid fermentation extract as a source of proteins, amino acids, flavors and the like is used as a main raw material, and a mixture obtained by adding yeast to the main raw material is sealed with a loose stirrer. After the yeast is grown and fermentation is vigorous, the main raw material is injected into the continuous fermenter to maintain the optimal conditions for alcohol fermentation.
After the amount of fermented mash reaches a predetermined amount, the fermentation process is continued by continuously extracting the amount corresponding to the injection amount, and post-fermentation is performed until the glucose content of the extracted fermentation liquor decreases to 0 or nearly 0 And a method of producing a distilled liquor by distilling the alcoholic fermented liquid. Third, during the alcohol fermentation, the whole or a part of the distillation residue obtained by distillation of the fermentation liquor is mixed with the main raw material.
Or the method for producing distilled liquor according to the second aspect. Fourth, during alcohol fermentation, the yeast is separated by centrifuging or filtering the alcohol fermentation liquor, distilling the alcohol fermentation liquor, and returning all or a part of the separated yeast to the fermentation step. The method for producing distilled liquor according to the first or second aspect, characterized in that: Fifth, as a source of proteins, amino acids, flavors, etc., a yeast decomposition solution, a sake lees hydrolyzate, or one of a mixture of distillation residues of wheat or rice shochu or a mixture thereof is used. The method for producing distilled spirits according to any one of the first to fourth aspects. Sixth, a mixture of an enzyme saccharified solution and a corn lactic acid fermentation extract as a source of proteins, amino acids, flavors, and the like is used as a main raw material, and yeast is added to the main raw material for alcohol fermentation. A distilled liquor obtained by distilling a liquid. Seventh, a distilled liquor obtained by the method for producing a distilled liquor according to any one of the second to fifth aspects.

[0011] As the enzyme saccharified solution, a highly hydrolyzed saccharified solution of starch with an enzyme or a purified saccharified solution such as glucose can be used.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION

[0013] The present invention relates to a fermentation extract of corn lactic acid as a main raw material for alcoholic fermentation, a highly hydrolyzed solution or a glucose solution of starch as an enzyme saccharification solution, and a corn lactic acid fermentation extract as a source of proteins, amino acids, flavors and the like. (Corn steep liquor) and the like, and there is no need to use koji. As a fermentation method, either a batch type or a continuous type can be adopted. In addition, the present invention provides a method of partially reusing the distillation residue of the mash to the undiluted fermentation solution,
Since the amount of (suspended substances) is very small, the yeast can be separated by centrifugation or filtration and recycled for the fermentation process. Furthermore, in the present invention, as a source of proteins, amino acids, flavors, etc., instead of corn lactic acid fermentation extract, yeast decomposed liquid, sake lees hydrolyzed liquid or one of distillation residual liquid of wheat or rice shochu or a combination thereof Alcohol fermentation can also be carried out using the same. In the lactic acid fermented corn extract, soluble components in corn and a part of proteins are decomposed during immersion, and are mixed as amino acids and peptides. Further, in the countercurrent dipping step of the corn starch factory, organic acids such as lactic acid are also included by lactic acid fermentation, and an example of the composition is shown in Table 1.

[0014]

[Table 1]

Table 1 shows the corn lactic acid fermentation extract having a pH of 3.91, an acidity of 150 and an amino acid content of 7
5 and no sulfurous acid was detected. Thus, the corn lactic acid fermentation extract is rich in peptides, amino acids, and lactic acid, and is blessed with effective medium components such as growth factors for growing or fermenting microorganisms such as yeast, and ester formation during alcohol fermentation. I have. This corn lactic acid fermentation extract is partially mixed (about 5% in solid content ratio) into a starch saccharified solution or glucose solution, the sugar solution concentration is adjusted to, for example, 18%, and yeast is added to about 3 × 10 ^7. And add it to the
When alcohol fermentation is carried out at 20 ° C. to 30 ° C., preferably at 26 ° C., the initial fermentation yeast grows, and then the fermentation becomes vigorous, glucose disappears completely in about 4 to 6 days, and fermentation containing about 10% alcohol A liquid is obtained. In fermentation
Amino acids are useful for yeast growth and formation of aroma components, and lactic acid is useful for preventing invasion of various bacteria and for performing fermentation under a stable pH. By employing this fermentation method, the use of koji can be omitted except for special purposes. When this fermented liquor was distilled with a single distillation apparatus, the first distillate part rich in aroma components, the mild middle distillate part feeling a little sweetness, the tail distillate part feeling a little drooling odor, and the brown transparent distillation residue A residual portion was obtained, and an example of the amount and composition is as shown in Table 2.

[0016]

[Table 2]

1% of the solid content of the distillation residue was 3% of ionic substances, and the remaining 2% was composed of non-fermentable oligosaccharides mainly composed of glycerin and isomaltose. Among the ionic substances, lactic acid is the most common substance, and the ionic substance is 0.1%.
42%, protein 0.33%, free amino acid 0.04%
Met. The COD of the distillation residue is 26285 pp
m (2.6%), and the liquid separated from the yeast was brown and transparent. This is because the COD of the distillation residue of conventional sweet potato shochu is 4%.
8700ppm (4.8%), SS is 64300ppm
(6.4%) (Journal of the Brewing Association, 65,344,1099 (196
In contrast to 9)), it was confirmed that the COD load according to the present invention was remarkably low, and the utility value at the time of reuse was high.
With respect to the distillation residue obtained in the distillation of the fermentation liquor, the amount of the waste liquor can be reduced by mixing a part of the residue with the raw material preparation liquid. As a result, the cost of concentrating the waste liquid is significantly reduced, the load on the waste water is reduced, and at the same time, the alcohol yield can be increased by 3% in terms of the fermentation rate. Further, a continuous fermentation method can be introduced to streamline the production method. Regarding the continuous fermentation method, Japanese Unexamined Patent Publication No.
However, by applying the method to shochu, the fermentation time can be shortened and rationalized. That is, the main raw material sugar liquid, corn lactic acid fermentation extract and yeast are put into a closed continuous fermenter equipped with a loose stirrer, and the yeast grows, fermentation becomes vigorous and the alcohol becomes about 8%. Inject the mixture of sugar solution and corn lactic acid fermentation extract so as to maintain the optimal conditions for alcohol fermentation, and after the fermented mash reaches a predetermined amount, continuously extract the amount corresponding to the injection amount, and then continuously input the raw materials And continuously extract the fermentation liquor. The fermented liquor extracted and made continuous in the fermentation process as described above is further subjected to post-fermentation until the glucose content is reduced to 0 or nearly 0, the yeast is separated, and the separated liquid is distilled to obtain shochu. By the continuous fermentation process, the time required for fermentation is halved, the equipment can be downsized, and the instrumentation for rationalization can be simplified. In addition, fermentation management becomes easy, and management by optimization control becomes possible. Most of the SS of the produced fermented liquid is occupied by yeast, and the yeast separated by centrifugation or filtration is partly recycled to the continuous fermentation step, so that fermentation is stabilized and faster. The remaining yeast has a high utility value for other uses such as yeast extract because there is little SS other than yeast. In addition, instead of the lactic acid fermentation extract of corn, alcohol fermentation using one or a combination of yeast decomposed liquid, sake lees hydrolyzed liquid or distilled residue of wheat or rice shochu as a source of protein, amino acid, flavor, etc. It can be performed. Also in this case, the use of koji can be omitted except for special purposes.

[0018]

[Example] (Preparation of saccharified corn solution)

Highly purified corn starch (moisture 1)
3.5%) to prepare a saccharified corn solution for test production of Shochu B. 20kg corn starch
Was added to water to obtain starch milk, thereby preparing starch milk of Baume 16. Liquefied enzyme (Daiwa Kasei T5) was added to starch 0.0
PH was adjusted to 6.5 by adding 5%, and at 90 ° C. for 40 minutes, 1
The mixture was heated at 05 ° C. for 5 minutes, and kept at 95 ° C. for 20 minutes to complete the liquefaction. After liquefaction is completed, it is cooled to 60 ° C and the concentration is 30%.
After adjusting the pH to 5.0, a saccharifying enzyme (Novo dextrozyme) was added to starch at 0.06%, and the mixture was saccharified at 60 ° C. for 60 hours to complete the saccharification. After completion of saccharification, 0.05% of activated carbon (Takeda Pharmaceutical Co., Shirasagi A) and 0.2% of diatomaceous earth were added to the saccharified solution, and the mixture was filtered with a test filter to obtain a concentration of 30%, DE 97.3.
57.6 kg (51.2 liters) of colorless and transparent saccharified liquid
I got This sugar solution was prepared as needed, and used as an enzyme saccharified solution used in Examples.

[0020]

Example 1 (Batch fermentation)

5 kg of enzyme saccharified solution adjusted to a concentration of 18%
(4.67 liters), 0.09 kg of a corn lactic acid fermentation extract (50% solution) corresponding to 1.8% of the sugar solution was mixed, sterilized at 90 ° C., and cooled to obtain a main raw material. Shochu yeast, which was separately cultured, was added to the main material at a concentration of 3 × 10 ⁷ cells / ml.
In addition, alcohol fermentation was performed at 26 ° C. 4
The residual glucose in the mash becomes almost zero in one day, but after one day, the yeast was separated by a centrifuge and the separated liquid was distilled.
The alcohol concentration of the undistilled distillate was 9.6%, the production ratio (the percentage of the actually generated alcohol relative to the theoretical alcohol production yield) was 84.35%, and the average alcohol concentration of the distillate was 27.2%. there were. The flavor of the distillate had a flavor similar to that of shochu, but a slight scent of the corn lactic acid fermented extract remained.

[0022]

[Table 3]

[0023]

Example 2 (Continuous fermentation)

The enzymatic saccharified solution whose concentration was adjusted to 18%
0 liter (128.5 kg) was prepared and a fermented corn lactic acid extract (50%) corresponding to 1.44% of the enzyme saccharified solution was prepared.
Liquid) 1.85 kg was mixed, sterilized, and cooled to prepare a fermentation stock solution as a main raw material. 30 liters of the main raw material was put into a closed continuous fermentation tank equipped with a loose stirrer, and 3 × 10 ⁷ shochu yeast was initially prepared in the same manner as in Example 1.
And fermented at 26 ° C. with alcohol. After about 2 days, the number of yeasts is 2.2 × 10 ⁸ /
ml, the alcohol concentration was around 9%, and the residual glucose was 1.6%. Up to this point, pre-fermentation was performed, and the operation was switched to continuous main fermentation with a post-operation capacity of 30 liters. The raw sugar liquid was intermittently charged at a liquid volume of 50% / day (15 liters / day) of the mash, and an amount corresponding to the input was extracted. The extracted fermentation liquor is put into the fermentation tank after 1/2 of the main fermentation tank (closed continuous fermentation tank) (operating capacity: 15 liters), and the mash temperature is gradually increased over 2 days while stirring once every 2 hours. The final temperature was lowered to 22 ° C. The alcohol concentration of the fermented liquor in the first week of continuous fermentation was 9.9%, the average alcohol concentration of the distilled liquor was 27%, the production ratio was 85.32%,
A distilled liquor with a slightly ester-like aroma was obtained.

[0025]

[Table 4]

[0026]

Example 3 (Distillation residue circulation)

The distillation residue obtained in Example 2 was 66% of the undiluted fermentation broth, the solid content was 3.0%, and the amino acid content was 0.9. Half of the distillation residue was added to the water for preparation, and continuous fermentation was carried out in the same manner as in Example 2. That is,
A sugar solution was added to 40 liters of the distillation residue obtained in Example 2 (corresponding to half the amount of the distillation residue), and water was deficiently added so that the sugar concentration was 18%
And the total amount of the raw sugar liquid is 120 liters (128.5 k
g) Prepared, 1.85 kg of corn lactic acid fermentation extract (50% solution) corresponding to 1.44% of the sugar solution was mixed, sterilized, and cooled to prepare a fermentation stock solution. Into the fermentation stock solution, 30 liters of the fermentation stock solution was charged into a closed continuous fermentation tank equipped with a loose stirrer.
X 10 ⁷ cells / ml were added, and alcohol fermentation was performed at 26 ° C. After about 2 days, the number of yeasts becomes 2.5 ×
10 ⁸ cells / ml, and the alcohol concentration before and after 8.7%, was residual glucose and 2.0%. Up to this point, pre-fermentation was performed, and the operation was switched to continuous main fermentation with a post-operation capacity of 30 liters. Raw sugar solution is 50% of mash / day (15 liters / day)
Was intermittently charged, and an amount commensurate with the charging was extracted. The extracted fermentation liquor is put into the fermentation tank after 1/2 of the main fermentation tank (closed continuous fermentation tank) (operating capacity: 15 liters), and the mash temperature is gradually increased over 2 days while stirring once every 2 hours. The final temperature was 22 ° C. The alcohol concentration of the fermented liquid in the first week of the continuous fermentation was 10.0%, the average alcohol concentration of the distilled liquid was 28%, and the production ratio was 87.85%. Distillation residual liquid amount is 6
The solid content was 6%. The acidity did not decrease even in the fermentation, there was no bacterial contamination in the fermentation at a high temperature of 26 ° C., and the distilled liquor obtained in the distillation also had a strong aroma and flavor and tended to have a characteristic characteristic of shochu oysters. The taste and concentration of the distillation residue have been improved, and its use in foods has increased.

[0028]

[Table 5]

[0029]

Example 4 (Yeast circulation)

The procedure of Example 2 was repeated except that half of the separated yeast was returned to the fermentation step in the procedure of Example 3. That is, the distillation residue obtained by the same operation as the continuous fermentation of Example 2 was used as charging water.
A sugar solution was added to 40 liters of the distillation residue obtained in Example 2 (corresponding to half the amount of the distillation residue), and water was deficiently added so that the sugar concentration was 18%
And the total amount of the raw sugar liquid is 120 liters (128.5 k
g) Prepared, 1.85 kg of corn lactic acid fermented extract (50% liquid) corresponding to 1.44% of the sugar solution was mixed, sterilized and cooled to prepare a fermentation stock solution (actually, the fermentation process was performed). Combination split preparation). Into a closed continuous fermenter equipped with a loose stirrer, 30 liters of a fermentation stock solution was charged, and initially, as in Examples 1 and 2, shochu yeast was added to 3 × 10 ⁷ cells / ml. 165 ml of centrifuged yeast equivalent to half a day of the yeast obtained in Example 2 [1.1 × 10 ⁸ cells / ml (3
0 liter mash), and alcohol fermentation was performed at 26 ° C. After about 2 days, the number of yeasts becomes 2.5 ×
10 ⁸ cells / ml, and the alcohol concentration before and after 8.5%, residual glucose was 1.2%. Up to this point, pre-fermentation was performed, and the operation was switched to continuous main fermentation with a post-operation capacity of 30 liters. Raw sugar solution is 50% of mash / day (15 liters / day)
Was intermittently charged, and an amount commensurate with the charging was extracted. The extracted fermentation liquor is the main fermenter (closed continuous fermenter)
The mixture was put into a fermentation tank after 1/2 volume (operating capacity: 15 liters), and the moromi temperature was gradually lowered over 2 days while stirring once every 2 hours, and the final temperature was set to 22 ° C. After the post-fermentation, the mash was separated into yeast and liquid by a centrifugal separator, and half of the yeast was intermittently returned to the continuous fermentation step every day. This allows
The number of yeasts in the mash in the continuous fermenter was 5 × 10 ⁸ / ml. The alcohol concentration in the fermentation broth during the first week of continuous fermentation is 1
0.0%, the average alcohol concentration of the distilled liquid is 28%
The production ratio was 87.90%. The amount of the distillation residue was 65% of the undiluted fermentation solution, and its solid content concentration was 6%. In addition, the yeast amount of the mash was maintained at about 5 × 10 ⁸ cells / ml, which was 2 to 2.5 times that of Examples 2 and 3. Therefore, in the continuous fermentation process, the same amount (100%) of fermentation stock solution can be put in one day, and the same amount of fermentation solution can be withdrawn to post-fermentation (main fermentation time is 24 hours), and the same fermentation solution can be obtained. Was. In the post-fermentation, the fermentation time is faster, but the temperature is further lowered and 2
The temperature was set to 20 ° C. or 20 ° C. or less in a day. The separated yeast was returned to the fermentation step and reused to improve the fermentation ability. The obtained distilled liquor has the same aroma as in Example 3,
The flavor and the like tended to be strong, and tended to have characteristics characteristic of shochu class B.

[0031]

[Table 6]

[0032]

Example 5 (Use of yeast autolysed extract as a substitute for corn lactic acid fermented extract)

In Examples 1, 2, 3, and 4, the fermented corn lactic acid extract was used as an amino acid source. However, in this example, part of the surplus yeast was autolyzed as an alternative to the fermented corn lactic acid extract. Then, a soluble amino acid and a peptide were obtained, a high amino acid and a high peptide solution were obtained, and a strongly acidic distillation residue was added thereto to obtain a solution having an acidity of 20 and an amino acidity of 10, and using this, the method of Example 1 was used. Alcohol fermentation was performed to obtain the same distilled liquor. That is, in this embodiment,
Distilled liquor was obtained as follows. First, in order to prepare a yeast autolysed extract (yeast extract), water was added to the collected yeast (water content: 65 to 75%) so that the yeast solid concentration became 15% to prepare a yeast suspension stock solution. To this, 95%
Add ethanol to V / V% to 5% and add NaOH
Was adjusted to pH 5.0. This was kept at 50 ° C. for 24 hours to perform autolysis. Undegraded yeast residues were removed by centrifugation. The state at the time of centrifugation was 81 g of the supernatant and 29 g of the sediment in 100 g of the stock solution, and the solid content of the supernatant was 9%. The alcohol was removed from this solution by heating, and the acidity and amino acid were adjusted with the above-mentioned distillation residue to obtain a yeast autolyzed extract as an alternative to the corn lactic acid fermented extract. To 3 kg of 30% sugar solution, 1.25 kg of the yeast autolysate obtained above and water were added, and 5.1 kg was added.
And Then, after sterilization and cooling at 90 ° C., shochu yeast which was separately cultured was added to 3 × 10 ⁷ cells / ml, and then added at 26 ° C.
Performed alcohol fermentation. After 4 days, the residual glucose in the mash becomes almost zero, but after one day, the yeast was separated by a centrifuge and the separated liquid was distilled. The alcohol concentration of the undistilled solution was 9.7%, the production ratio was 84.20%, and the average alcohol concentration of the distillate was 27%. The flavor of the distillate had a flavor typical of Shochu.

[0034]

[Table 7]

[0035]

Example 6 (Use of Barley Shochu Distillate Residue as an Alternative to Corn Lactic Acid Fermentation Extract)

In Examples 1, 2, 3, and 4, the fermented corn lactic acid extract was used as an amino acid source, but in this example, the distillation residue of barley shochu was used instead of the corn lactic acid fermented extract. The alcoholic fermentation was carried out in the same manner as in Example 1 by adjusting the acidity: the amino acidity = 2: 1 to obtain the same distilled liquor.

That is, in this example, distilled liquor was obtained as follows.

First, in order to prepare a barley shochu distillation residue, 70% refined barley was used as a raw material, washed with water, water-steamed, and allowed to cool. Using 1/3 of the raw material barley used for koji, Kawachi bacteria (white koji) were seeded and koji-produced for 2 days. The temperature was 37 ° C. at the beginning and 32 ° C. at the end, and the operation was completed in 44 hours. Add water and seed yeast to the total amount of koji,
The sake mother was produced at 26 ° C. for one week. The manufactured sake mother had an alcohol concentration of 13%, an acidity of 26, and an amino acid content of 13. To the sake mother, 2/3 of the raw wheat was used as barley and washed, watered, steamed, and allowed to cool as in the case of the sake mother, and the main alcoholic fermentation was performed for 2 weeks. Alcohol concentration is 1
It was 8.3%. The fermented moromi was squeezed with a fine cloth and filtered, and the filtrate was subjected to distillation to obtain a barley shochu distillation residue.
The yield of the distillate based on the raw barley in terms of 100% alcohol was 44.5%. The obtained barley shochu distillation residue had an acidity of 15 and an amino acid content of 8. Concentration 30%
Was mixed with 3 kg of the sugar solution, and water was added thereto to adjust the total amount to 5.1 kg. The solution after adding water had an acidity of about 6, and an amino acidity of 3.3. 9
After sterilization and cooling at 0 ° C., separately cultured shochu yeast was 3 × 1
0 ⁷ cells / ml made as added, and the mixture was alcohol fermentation at 26 ° C.. In four days, the residual glucose in the mash was almost 0, and the acid was citric acid because of the use of Kawachi bacteria. Its acidity was 6.5 in the liquid mash, but the amino acid content was 3.3 to 1.0. Had fallen. After one day, the yeast was separated by a centrifuge and the separated liquid was distilled. The distillate solution had an alcohol concentration of 9.8% and a production ratio of 84.80%, and the average alcohol concentration of the distillate was 27.5%. The flavor of the distillate was good, as was the flavor of shochu class B.

[0039]

[Table 8]

[0040]

【The invention's effect】

According to the present invention, (1) inexpensive raw materials can be used, (2) fermentation is stable and rapid, (3) high-quality distilled liquor can be obtained, (4) by-products can be used, (5) ) Low wastewater treatment load, (6) Improved alcohol yield, (7) Low production cost, (8) Easy mass production without the need for skilled workers, (9) Automation of production process It is advantageous in that it is a production method suitable for liquor, and provides high-quality distilled liquor at low cost. Especially,
Since wastewater treatment will be the biggest social issue in the future and needs to be dealt with, a small burden on wastewater treatment is a great advantage of the present invention. Further, the present invention can produce a flavorful product without using koji by using a starch saccharified solution and a corn lactic acid fermentation extract. Further, in the present invention, by using a saccharified solution of starch and a fermented extract of corn lactic acid as fermentation stock solution, bacterium contamination by lactic acid and other acids can be prevented, the fermentation process can be simplified, and a short time of 3 to 4 days can be achieved. To obtain a savory product.

Claims (7)

[Claims] 1. A mixture of an enzyme saccharified solution and a corn lactic acid fermentation extract as a source of proteins, amino acids, flavors and the like is used as a main raw material, and yeast is added to the main raw material for alcohol fermentation. A method for producing distilled spirits, which is produced by distilling a fermentation liquor. 2. A mixture of an enzyme saccharified solution and a fermented corn lactic acid extract as a source of proteins, amino acids, flavors and the like is used as a main raw material, and a mixture obtained by adding yeast to the main raw material is provided with a gentle stirrer. After the yeast was grown and fermentation was vigorously put into a closed continuous fermentation tank, the main raw material was further injected so as to maintain the optimal conditions of alcohol fermentation, and after the fermentation mash amount reached a predetermined amount, The fermentation process is continuously performed by continuously extracting an amount corresponding to the injection amount, post-fermentation is performed until the glucose content of the extracted fermentation liquid decreases to 0 or nearly 0, and the alcohol fermentation liquid is produced by distillation. To produce distilled spirits. 3. The distillation according to claim 1, wherein the whole or a part of the distillation residue obtained by distillation of the fermentation liquor is mixed with the main raw material during alcohol fermentation. A method for producing sake. 4. During alcohol fermentation, the yeast is separated by centrifuging or filtering the alcohol fermentation liquor, distilling the alcohol fermentation liquor, and returning all or a part of the separated yeast to the fermentation step. The method for producing distilled liquor according to claim 1 or 2, characterized in that: 5. A method according to claim 1, wherein a source of protein, amino acid, flavor and the like is a yeast decomposition solution, a sake lees hydrolyzate, or one or a mixture of distillation residues of wheat or rice shochu. The method for producing a distilled liquor according to claim 1. 6. A mixture of an enzyme saccharified solution and a corn lactic acid fermentation extract as a source of proteins, amino acids, flavors and the like is used as a main raw material, and yeast is added to the main raw material for alcohol fermentation. A distilled liquor obtained by distilling a fermentation liquor. 7. A distilled liquor obtained by the method for producing a distilled liquor according to any one of claims 2 to 5.