JPS5921594B2 - Manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improved method for producing Otsu-type shochu using conventional grains as raw materials.

Currently, Otsu-type shochu is mainly made by heating and steaming the main raw material, grain, to gelatinize the starch in the raw material, saccharifying it with the enzymes of koji, alcohol fermentation with yeast, and steam distillation. Manufactured by.

Otsu-class shochu produced by this method is characterized by the fact that burnt-smelling components such as furfural are produced by heating the raw materials, and the oxidation of ethyl esters of unsaturated higher fatty acids such as linoleic acid and oleic acid derived from the raw materials. It has been observed that substances are formed and an unpleasant oily odor is produced.

There is no definitive solution to prevent the production of this unpleasant flavor, and methods have been used such as distilling the fermented moromi under reduced pressure or treating Otsu-type shochu with a large amount of activated carbon.

The purpose of the present invention is to solve the above-mentioned drawbacks of the prior art, to produce solid moromi by saccharification and fermentation to produce Otsu-type shochu of good quality, and to simplify the method for disposing of distillation waste liquid. The objective is to simultaneously evaporate the alcohol content and water from the mash to recover the alcohol and dry the residue in the mash at the same time, thereby obtaining the distillation residue as a dry solid.

As a result of intensive research to achieve the above objective, the present inventors utilized koji and an enzyme agent that has made significant progress in recent years, without heating and steaming the main raw material, grains, that is, without gelatinizing the starch. When saccharification and fermentation was carried out in the raw state, the saccharification and fermentation was carried out to the same extent as in the case of steamed grains, and at that time, the amount of water that had been drawn up was more than 100% compared to the conventional raw material was reduced to 3% compared to the raw material.
I learned that saccharification and fermentation can occur even if I reduce it to 5-45% and make it into a semi-solid state, and when I hot-air distill this semi-solid fermented moromi,
The distilled liquid contains less furfural, a burnt-smelling component produced by heating and steaming raw materials, and ethyl unsaturated higher fatty acids of linoleic acid and oleic acid, which are oil-smelling components.
, phenethyl alcohol and other aromatic components are increased, and the semi-solid fermented moromi is mixed with fillers such as rice husks and corn pith and steamed, similar to the traditional distillation of kasutori shochu. When distilled, the distilled liquid has an unpleasant odor from the filler, which seriously impairs its quality. Hot air (120℃~80℃) without burning
) and then stirred to easily evaporate the alcohol and volatile components from the moromi, resulting in a light product with an extremely aromatic flavor.Moreover, water evaporates at the same time during hot air distillation, making it difficult to distill. The present invention was completed based on the knowledge that the residue can be taken out as a solid substance.

The present invention applies grains such as wheat, rice, or buckwheat to 3% of the raw material.
The semi-solid moromi obtained by adding 5 to 45% water, koji, an enzyme agent consisting of an amylase preparation, a protease preparation, a cellulase preparation, and, if necessary, a lipase preparation, is saccharified, and then alcohol-fermented with yeast. The present invention relates to a method for producing Otsu-type shochu, which is characterized in that a distilled liquid is obtained by hot air distillation while stirring without the addition of alcohol, and the distillation residue is taken out as a solid substance.

According to the present invention, odorless by-products are produced by heating and steaming raw materials only in the manufacturing process without going through any treatment process such as activated carbon,
It is possible to prevent the generation of unpleasant flavors such as oil odor caused by oxides of unsaturated higher fatty acids, and to obtain high-quality shochu with a strong aroma without such unpleasant flavors.

In addition, the distillation waste liquid treatment method can be simplified.

That is, during distillation, alcohol and water are simultaneously evaporated from the moromi to recover the alcohol and dehydrate the residue in the moromi.
Since distillation residue can be obtained by combining dry solids, special distillation waste liquid treatment (activated sludge method, activated sludge method,
It has the advantage of being able to omit the step (concentration drying method), and has unique effects, making an epoch-making contribution to this field.

The raw material grains used in the present invention are milled if necessary and used whole or crushed.

The koji used is one obtained by culturing koji mold using refined grains, sugar, wrinkles, etc. according to a known method.

The enzyme agent of the present invention includes amylase preparations including alpha amylase, beta amylase, glucoamylase, etc.
It consists of a protease preparation, a cellulase preparation and, if necessary, a lipase preparation, and the unique action of the present invention is achieved only by the binding of each enzyme.

Next, the present invention will be specifically explained with reference to Examples.

Example 1 Using refined barley as a raw material, the conventional method involves adding the entire amount of rice malt, 3601 water, and yeast to make a primary preparation, saccharification and fermentation, and after 7 days, adding the entire amount of barley to this second mash. A secondary brewing process was performed with steamed and pumped water, followed by saccharification and fermentation for 27 days, yielding a moromi with an alcohol content of 16%.

This moromi is steam-distilled using a pot distillation machine, and the alcohol content is 38%.
I got % barley shochu.

In the method of the present invention, rice malt and pulverized medium-thick wheat flour are simultaneously prepared in accordance with the preparation composition shown in Table 1, yeast and enzymes are added, and the mixture is saccharified and fermented for 27 days to produce a semi-solid mortar with an alcohol content of 16%. I got it.

100 kg of this semi-solid moromi was placed in a hot air distillation machine and distilled by blowing hot air at 120°C while stirring to obtain 33.51 barley shochu with an alcohol content of 43%.

The changes over time in the alcohol content and low-boiling aroma components of the distillate in this case are as shown in Figures 1 and 2, and it has been found that stable distillation can be achieved, very similar to conventional steam distillation.

Next, Table 2 shows the analysis values of the aroma components of each barley shochu.
The results of the sensory test are shown in Table 3.

The barley shochu according to the present invention contains less ethyl esters of unsaturated higher fatty acids and furfural, which cause burnt and oily smells, and has a higher content of phenethyl alcohol, which is an aromatic component.

Also, from a sensory point of view, the barley shochu according to the present invention was evaluated as having little burnt odor or oily odor, having aromatic properties, and having a light flavor.

Example 2 Using polished rice as a raw material, the conventional method uses the total amount of rice malt and 3,601 liters of water according to the mixing ratio shown in Table 4. After 7 days, the entire amount of fried rice is steamed in this mash and yeast is added to make a secondary preparation, which is then saccharified and fermented for 27 days, resulting in an alcohol content of 17%. I got the moromi.

This moromi was steam distilled using a pot distillation machine to obtain 39% rice shochu.

The method of the present invention involves simultaneously preparing the entire amount of rice malt and crushed raw rice flour, adding yeast and an enzyme agent, according to the preparation composition shown in Table 4.
After saccharification and fermentation for 27 days, a semi-solid moromi with an alcohol content of 17% was obtained.

Put 100 kg of this semi-solid moromi into a hot air distillation machine, and blow 100℃ hot air while stirring to distill it, and the alcohol content is 4.
5.7% rice shochu yielded 33.57.

Tables 5 and 6 show the analysis results and sensory test results for the aroma components of each type of rice shochu.

The rice flour produced by the method of the present invention contains a large amount of unsaturated higher fatty acid ethyl ester, furfuralka, and phenethyl alcohol.

Sensually, it was evaluated as having a light taste, with little burnt or oily odor, and being fragrant, making it known to be a new type of rice shochu.

Panel: 10 people Inspection method: Based on 5-point grading method.

Example 3 Using refined buckwheat as a raw material, the conventional method is to add the whole amount of rice malt, 3601 water and yeast according to the preparation composition shown in Table 7, perform the primary preparation, saccharification and fermentation, and after 7 days, add this to the next moromi. Steam the entire amount of soba noodles, then perform a secondary preparation with 124 OA of pumped water, then saccharify and ferment for 27 days, resulting in an alcohol content of 15%.
I got the moromi.

According to the method of the present invention ('!, according to the ingredients in Table 7, rice malt and crushed raw buckwheat flour are all mixed at the same time, yeast and enzymes are added, and the mixture is saccharified and fermented for 27 days to form a semi-solid product with an alcohol content of 14%. I got the moromi.

100 kg of this semi-solid moromi was placed in a hot air distillation machine and distilled by blowing hot air at 85°C while stirring, and the alcohol content was 37.
．． I got 6% sogeshochu 33.51.

Tables 8 and 9 show the analysis results and sensory test results for the aroma components of buckwheat shochu.

The method of the present invention contains less unsaturated higher fatty acid ethyl ester and furfuralka (and more phenethyl alcohol).

As a result of the sensory test, the soba shochu was rated as rich in aroma with little burnt or oily odor.

[Brief explanation of the drawing]

FIG. 1 shows the change over time in the alcohol content of the distillate, and FIG. 2 shows the change over time in the low-boiling aroma components of the distillate.

Claims (1)

[Claims] 1. Add 3 to raw materials to grains such as raw wheat, rice or buckwheat.
Add 5 to 45% water, koji, an enzyme agent consisting of an amylase preparation, a protease preparation, a cellulase preparation, and if necessary, a lipase preparation and yeast, and then saccharify and ferment the semi-solid moromi, which is then processed into a filler. A method for producing Otsu-type shochu, which is characterized in that a distilled liquid is obtained by hot air distillation while stirring without the addition of alcohol, and the distillation residue is taken out as a solid substance.