【発明の詳細な説明】
公知の常法による乙類焼酎の製造過程に於いて、ごまの
油を除去した後又は姉庶後搾油したごま或は蛛庖してす
りつぶしたごまを原料の一部として混入し、はつ酵且つ
蒸溜して得ることを特徴とするごま焼酎の製造方法（特
公昭５５−３６１９１４ ）で公知である。この方法に
より蒸溜した焼酎は臭みが残り一般向でない。本発明は
前記公知のごま処理方法と異なりその目的はごまの生臭
みを除去してまろやかな風味のあるごま焼酎を得ること
を目的とし、その方法は蒸器でごまを蒸してごまの生臭
みを除去した後穀類膨張器で爆発膨張させたごま又は良
く乾燥させたごまを穀類膨張器で爆発膨張させたごまを
二次もろみに混入して焼酎製造の常法によりごまの生臭
みを除去したごま焼酎の製造方法を提案する。[Detailed Description of the Invention] In the process of manufacturing Otsu-type shochu using a known conventional method, some of the raw materials are sesame seeds that have been oil-pressed after removing the oil from sesame seeds or crushed sesame seeds after grinding them. A method for producing sesame shochu (Japanese Patent Publication No. 55-361914) is known, which is characterized in that it is obtained by fermenting and distilling sesame shochu. Shochu distilled using this method retains a strong odor and is not suitable for general consumption. The purpose of the present invention is to remove the raw odor of sesame seeds and obtain sesame shochu with a mellow flavor, unlike the above-mentioned known sesame processing methods. Sesame that has been removed and then exploded and expanded in a grain expander, or well-dried sesame that has been exploded and expanded in a grain expander is mixed into the secondary mash to remove the fishy odor of sesame using the usual method for producing shochu. We propose a method for producing shochu.
実施例。 原料処理及び仕込を述べると、精白米’１５
０ｋｇ−水洗−浸漬（５０分）−水切−浸漬米（９６７
に９、吸水率２８．９３％、浸漬の水分３３％）−蒸器
（回転こじき蒸気吹抜５０分）−一蒸米１．ｏｓＯｋｇ
（吸水率４１％水分５９％）−冷却（回転ドラムで４２
度〜４３度まで）一種こうじ散布（４５０ｇ） −１６
時〜９時まで３６度〜３７度を継持−こうじ室引込み（
３６度〜３７度）−床盛（９時〜１６時）−切返し手入
（３２度〜３３度１６ Ｂｉ ８時）−米こうじ（８１
７５に９）に水（９ｏｏＬ）−一次仕込（１５９ａｊ
）に酒母（λｏ ｏ ｏ＃１１）混入−一次もろ尿（１
５６８）高温３８度酸度ＰＨ２７Ａ／ＰＨ２８）。次に
前記した一次仕込みと同じ処理により、白米（１５ｏｏ
ｋｇ）−浸漬米（２０２チ９）−蒸米（２０７［相］）
に水（２９２５１１）を加え二次もろみ５９９２Ｉ２を
作り、ごま１５０ｋｇを蒸して冷却して乾燥処理したも
の又はこのように処理しないで穀類膨張器で爆発したご
ま１．３２ｋｇを二次もろみ５９９２ ｌに仕込み、仕
込部下温度２３度、三日後３８度、二次はつ酵１３日後
−熟成もろみ５Ｂ８４１ （アルコール分り７．５％純
アルコール１ｏｚ９．ｑｏｌｌにの熟成もろみ５８８４
ｌを２回に分し減圧蒸溜器で６５ｍｍＨｇ〜７０Ｈｇ
で減圧すると沸点４８〜５０度で元酒（アルコール分４
２％、収得量２３３３．９７１ 、２５度換算３９２１
ｆｆｉｓ純アルコール９８０２７（１、蒸溜歩合９５２
％、総原料２４００ｋｇ （−欧米７５０にノ、二欧米
１５００ＩＣｇ、ごま１５０ｋｇ）で純アルコール総量
９８０．２’７ｐ 、原料屯当り純アルコール４ｏａｆ
Ｓ２５度換算１６３２１の生臭さの無い焼酎を得るこ
とが出来た。Example. Regarding raw material processing and preparation, polished rice '15
0kg - Washing - Soaking (50 minutes) - Draining - Soaking rice (967
9, water absorption rate 28.93%, soaking moisture 33%) - Steamer (rotary steam blower 50 minutes) - 1 steamed rice 1. osOkg
(Water absorption rate 41% moisture 59%) - Cooling (42% water absorption rate with rotating drum)
degree to 43 degrees) type of koji spray (450g) -16
36 degrees to 37 degrees from 9 o'clock to 9 o'clock - Koji room withdrawal (
36 degrees to 37 degrees) - Tokomori (9 o'clock to 16 o'clock) - Kirikaeshi (32 degrees to 33 degrees 16 Bi 8 o'clock) - Rice koji (81
75 to 9) to water (9ooL) - primary preparation (159aj
) mixed with sake mash (λo o o#11) - primary urine (1
568) High temperature 38 degrees acidity PH27A/PH28). Next, by the same process as the primary preparation described above, white rice (150ml
kg) - Soaked rice (202 cm9) - Steamed rice (207 [phase])
Add water (292511) to make secondary mash 5992I2, then steam 150 kg of sesame seeds, cool and dry them, or 1.32 kg of sesame seeds exploded in a grain expander without undergoing such treatment to make 5992 l of secondary mash. Preparation, temperature under preparation 23 degrees, 38 degrees after 3 days, 13 days after secondary fermentation - Aged mash 5B841 (Aged mash 5884 with alcohol content 7.5% pure alcohol 1oz 9.qoll)
Divide 1 into 2 portions and boil to 65mmHg to 70Hg using a vacuum distiller.
When the pressure is reduced with
2%, yield 2333.971, 25 degree conversion 3921
ffis pure alcohol 98027 (1, distillation ratio 952
%, total amount of pure alcohol 980.2'7p with total raw material 2400kg (-European and American 750, 2European and American 1500 ICg, sesame 150kg), pure alcohol 4 oaf per tonne of raw material
It was possible to obtain shochu with no fishy odor and an S25 degree equivalent of 16,321 degrees.
以上の過程で蒸溜したごま焼酎は、穀類膨張器で加熱爆
発処理したので爆発の１間ごまの生ぐささは脱臭されて
ごま焼酎のまろやかな風味あるごま焼酎が製造され焼酎
愛好家の期待に沿うことが出来る。The sesame shochu distilled in the above process was heated and exploded in a grain expander, so during the explosion the raw sesame seeds were deodorized and a sesame shochu with the mellow flavor of sesame shochu was produced, meeting the expectations of shochu lovers. I can follow it.
手続補正書
昭和５９年１２月ＩＯ日
１、事件の表示 昭和５９年特許出願第１０３４２０号
２、発明の名称 ごま焼酎の製造方法
６、補正をする者
事件との関係 特許出願人
住所 宮崎県 都城市 志比田町５７５２番地３取締役
社長 川 崎 辰 夫
４、代理人Procedural amendment document December 1980 IO date 1, Indication of case 1982 Patent Application No. 103420 2, Title of invention Method for producing sesame shochu 6, Person making the amendment Relationship with the case Patent applicant address Miyazaki Prefecture Capital 5752 Shihida-cho, Castle City 3 Director, President Tatsuo Kawasaki 4, Agent