JPS6023819B2 - Method for producing alcoholic fermented seasoning liquid using distillation waste liquid made from grains as raw material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an alcoholic fermented seasoning liquid using distillation waste liquor made from grains as a raw material.

Recently, the consumption of shochiyu has increased significantly, and a large amount of shochiyu is being produced, but some of the distilled waste liquid is used for livestock feed, fertilizer, etc., and the rest is discarded, which causes pollution. It is the cause.

On the other hand, this distillation waste liquid contains flavor components and koji contained in the grains used as raw materials, various organic acids secondary produced by yeast, peptides, amino acids, nuclear brewing components, dextrin, and oligosaccharides. It contains an abundance of flavor components such as
Because distillation waste liquid itself is highly perishable and has a high moisture content, it is expensive to transport, so it is currently only partially used as livestock feed or organic fertilizer.

The present invention provides a method for producing an alcoholic fermentation seasoning liquid by effectively utilizing this distillation waste liquid. As a result of research to achieve the above object, the present inventor added an appropriate amount of sugar to the distillation waste liquid immediately after distillation of shōchiyu moromi made from grains.
Salt and water were added to prepare mash, and alcohol fermentation yeast was added to this to perform alcohol fermentation. In this fermentation process, the grain odor and burnt odor characteristic of waste liquid are removed, and aromatic components such as esters and higher alcohols are secondarily produced by alcohol-fermenting yeast at the same time as alcohol, creating a sake-like aromatic mash. is obtained. After the completion of fermentation, we discovered that an alcoholic fermented seasoning liquid could be obtained by performing the same processing steps as for sake, such as removing lees, straining, and passing through a refining furnace.
completed this invention. A variety of raw materials are used to make shochiyu, including rice and wheat, and the properties and components of the distilled waste liquor vary depending on the distillation method, but rice is used as both the primary and secondary raw materials below. An example of a manufacturing method using distillation waste liquid obtained when rice flour mash is produced by distilling the rice flour mash under reduced pressure will be described.

1. Rice flour mash produced according to normal pressure is boiled under a pressure of 100 to 15 mHg using a vacuum distillation machine, with a boiling point of 50 mash.
Vacuum distillation is performed at ~60°C, and the product has an alcohol content of 4
Obtain 0 to % of rice flour.

In this case, the capacity of the soybean paste obtained is 4 of the capacity of moromi.
0%, and the remaining 60% remains in the distillation pot as distillation waste liquid. To this waste liquid, the glucose and salt necessary for the total sugar content of the prepared moromi to be 15-18% and the salt content to be 1.5-1.8% are dissolved in an appropriate amount of water and added, and then further Water is added to restore the mash to its pre-distillation volume to prepare the primary mash.

This primary mash is heat sterilized at 90 to 95 qo for 18 minutes, and then rapidly cooled to 25 to 30 qo.

In advance, a pure culture is performed in a yeast culturing device, and an appropriate amount of muddy sake yeast or shochiyu yeast, which is obtained by separating the culture solution with a centrifuge, is added to the above-mentioned primary mash to perform alcoholic fermentation.

Once fermentation has started, keep the temperature of the mash at 20-25 oo and continue fermentation until the alcohol content is 5-1 in 3-4 days after adding yeast.
A primary aged mash containing 0% is produced.

．． 2 Production of second-stage aged mash A waste liquid of the same quality as the waste liquid used in the preparation of the first-stage mash is used to reduce the total sugar content of the mash after preparation to 25-30%, and the salt content to 2.5%.
Dissolve the calculated amount of glucose and salt required for the sake in an appropriate amount of water and add it, then add more water to restore the mash to its pre-distillation volume to prepare kakemash.

The capacity of this moromi is twice the capacity of the first stage of moromi, Torigikihomae. This chick mash is heat sterilized at 90 to 95 q○ for 15 minutes, cooled to 20 to 25 oo, and combined with the previously prepared primary aged mash to prepare a secondary mash.

This mash begins to form in a few hours after preparation. Thereafter, the temperature of the mash is kept at 25 to 30 qo to continue to retain the alcoholic acid key. The fermentation is completed in 8 to 12 days after the start of fermentation, and a primary aged mash having an alcohol content of 12 to 16% is obtained.

3. Removal of lees and purification The lees are removed from the above-mentioned second-aged mash using an automatic press.

The kashiwa capacity at this time is 5 to 8% of the mash capacity. The liquid obtained by squeezing is transferred to a tank and allowed to stand still for 1 to 2 weeks to allow fine particles in the liquid to settle naturally, and then strained to separate the suspended part (cage) at the bottom.

By adding a small amount of activated carbon to the top liquid and passing it through a refining furnace, an alcoholic fermented seasoning liquid containing an alcohol content of 12 to 16% and a salt content of 1.5 to 2.6% is obtained.

This product is heat sterilized at 60 to 65 pm and stored and aged in a sealed tank to enhance its flavor and harmonize the flavor, so it is usually stored and aged for 2 to 3 months.
The lees are stored in a separate tank, and when a certain amount is reached, the lees are removed again using an automatic press, and the above operation is repeated thereafter to produce a product.

In the above production method, salt is added along with sugar during the production of the first and second aged mash, but salt may not be added here, and salt may be added after alcohol fermentation.

The alcoholic fermentation seasoning liquid obtained in this way is a yellow-brown transparent liquid that contains not only the above-mentioned alcohol and salt but also organic acids, veptites, amino acids, and nuclear brew components contained in the distilled waste liquid. Flavor components, alcohol produced by fermentation, esters, higher alcohols,
It is rich in aromatic components such as carbonyl compounds.

In addition, compared to sake, wine, mirin, etc. that have traditionally been widely used in processed foods, it contains a large amount of flavor components, has a strong effect of harmonizing the flavor of foods, and has a raw flavor such as fish and meat odor. Because it has a particularly excellent masking effect, it can be widely used in processed marine foods, processed livestock foods, sauces, soups, pickles, tsukudani (tsukudani), frozen foods, retort foods, and general cooking.

This seasoning also contains sugar, alcohol, salt,
By blending appropriate amounts of other star flavor ingredients, it is possible to create mirin-type or sake-type products, which are currently widely available on the market.

Example 1 Preparation of 1 m Yochiyu waste liquid Using rice koji equivalent to 1 liter of rice as the primary raw material and steamed rice equivalent to 1 liter of rice as the secondary raw material, 7280 yen of authentic yochiyu matured moromi was produced by a conventional method. .

The alcohol content of this aged mash was 17.2%.
This aged mash is passed through a vacuum distillation machine to 100%
Vacuum distillation was carried out at a boiling point of 50 to 60 qo under a pressure of ~150 Hg to obtain 400 ml of rice flour with an alcohol content of 41%, and a waste liquid of 600 ml of rice flour was obtained as a residual liquid from the pot. Several pots of this waste liquid were combined and used as a raw material for alcoholic acid Hishiro seasoning liquid. The analytical values of this factory waste liquid were as follows. {21 Preparation mix '3} Manufacturing process '1' Production of primary ripening mash Distillation waste liquid 840% liquid glucose 400kg, salt 23
kg, 277 kg of water was added to decompose the flocculation, and the mixture was heated to 95°C for 15 kg.
After heating and sterilizing for 2 minutes, it is cooled to 2°C, and the primary mash is 140%
I got 0 nights.

The total sugar content was 18.5% and the salt content was 1.6%.

Add to this muddy yeast
200 g of mash was added and primary alcohol fermentation was carried out at 23-29° C. for 3 days to produce 1365 mash of primary aged mash.

It has an alcohol content of 6.3%, salt content of 1.6%, and total sugar content of 6.3%.
It was 5%. ■ Production of second-maturity mash distillation waste liquid 25
On the 20th evening, liquid glucose 1370k9, salt 74k9,
22 tons of water was added to dissolve the rope paste, heat sterilized at 95°C for 15 minutes, and then cooled to 20 degrees Celsius to obtain 2800 tons of neck mash.

Total sugar content 30.4%, acidity 4. i Salinity was 2.6%.
Add primary aged mash 1365 to this neck mash,
A second fermentation mash was prepared, and a second alcoholic fermentation was carried out for 12 days at 21 to 20% to obtain a second aged mash.

The alcohol content was 14.6% and the salt content was 2.2%. '31
Removal of lees and refinement of the secondary matured mash is separated into lees and liquid part (3786). ) was obtained.

After adding activated carbon 3.6 [9 to the supernatant liquid and purifying it,
The product was pasteurized at 65°C and stored and aged for 2 months.
[41 The analytical values of the product were as follows.

Appearance Pale yellow transparent liquid PH
3.90 acidity
6.9 alcohol
14.4% amino acid content
4.6's straight sugar content
1.2% total sugar
2.4% extract content
9.8% total nitrogen 9/1 of 230
00 [Salt content 2.2%
Specific gravity: 1.016*Analysis value Progress analysis value and product analysis value are both based on the analysis method prescribed by the National Tax Agency.

Same below. Example 2 {1} Preparation of shochiyu waste liquid. Authentic shouchiyu aged mash 7300 using the conventional method using rice koji for 1 t of rice as the primary raw material and steamed rice bran for the white bran as the secondary raw material. I made dinner.

The alcohol content of this aged mash was 16.9%.
This Omote Nori Moromi is made into 1000 pieces using a vacuum distillation machine.
Vacuum distillation was carried out at a boiling point of 50 to 60 oo under a pressure of 0 to 150 mHg to obtain 400 g of white rice bran rice flour with an alcohol content of 41%, and a waste liquid of 600 g. Several pots of this waste liquid were combined and used as a raw material for an alcoholic fermentation seasoning liquid. The analytical values of this waste liquid were as follows.

■ Preparation mix {3' Manufacturing process '1' Production of primary fermented mash Add a mixture of glucose, salt and water in the above proportions to the distilled waste liquid at 420 ml to obtain primary mash. Ta.

The total sugar content was 16.3% and the salt content was 1.57%. This is 95℃
After heating and sterilizing for 15 minutes and cooling at 300℃, 100mL of muddy yeast (Sayokashi, yeast, No. 7 for sake) was added and the primary alcohol was heated at 23 to 29℃ for 3 days. A primary aged mash was produced. Alcohol content was 87%. ■ Production of secondary aged mash Add a mixture of glucose, salt and water in the above proportions to the distillation waste liquid, heat sterilize it at 9500°C for 15 minutes, cool it to 21°C and make mash. was manufactured.

The total sugar content was 26.6%, the salt content was 2.64%, and the acidity was 8.8. This was combined with the first aged mash to make a second mash, and the second alcoholic fermentation was carried out at 18 to 30 qC for 9 days to obtain the second aged mash. The alcohol content was 14.5% and the salt content was 2.2%. {3' Product 1800 was produced in the same manner as in Example 1 for lees removal and purification.

The analytical values for the '4' product were as follows.

Appearance Pale yellow transparent liquid PH
4.05 acidity
10.1' Alcohol
14.4% amino acid content
6.8's straight sugar content
1.8% total sugar
2.8% extract 1
1.7% total nitrogen 28 days/10
0' salt content 2.1% specific gravity 1.026 Furthermore, various types of seasoning liquids can be manufactured using the alcoholic fermentation seasoning liquid of the present invention.

m Manufacture of sake unblended type fermented seasoning liquid To alcoholic fermented seasoning liquid (alcohol content 14%), 600 〆, add 5〆 of Otsui Shochi Yu and 126〆 of alcohol, and add '1 to Midou to the obtained mixture. 20k9 sugar, 20kg starch syrup for about 1
00 and (2) protein decomposition product 2.0k9, sodium glutamate 2.0k9,
Add about 100 grams of glycine 1.0k9 and salt 17 women 9 to the water and add the heated and dissolved solution.

Add activated carbon to the mixture and use it in a refining furnace. This seasoning liquid has almost the same properties, flavor, and ingredients as unprocessed sake with an alcohol content of 20%, and can be used in sauces, soups, pickles, processed seafood foods, etc.
It can be used as a seasoning liquid for a wide variety of processed livestock foods and other general side dishes. ■ Mirin type acidic seasoning liquid Alcohol fermentation seasoning liquid (alcohol content 14%) 400ml, after dissolving 8k9 of salt, Otsurui Shochichiyu (made by Kashiwa) 8so, Otsurui Shochichiyuu (made from barley) 40 Add 〆 and alcohol 41〆 and stir.

To this, add 1 kg of protein decomposition product, 1 kg of glycine, and 13 kg of water.
Add what was dissolved in the evening, then add glucose heated to 40℃ and starch syrup mixture OK9 and mix evenly. This is purified using activated carbon. This seasoning liquid has properties, flavor,
The ingredients are almost the same as Hon Mirin, and like Hon Mirin, it can be used to process various foods. As described above, the present invention has the excellent effect of producing a useful seasoning liquid by using distillation waste liquid, which has conventionally been discarded or only partially used for feed or fertilizer. .

Claims (1)

[Claims] 1 Salt and sugars are added to distillation waste liquor made from grains, and alcohol fermentation yeast is added to this to perform fermentation, or sugars are added and alcohol fermentation yeast is added to this and fermentation is performed to produce salt. 1. A method for producing an alcoholic fermented seasoning liquid containing alcohol and salt, which comprises adding alcohol, removing lees, and purifying the fermented liquid.