JPS6041475A - Low-class distilled spirits of water hyacinth and its preparation - Google Patents

Abstract

PURPOSE:To obtain the titled low-class distilled spirits of water hyacinth having aroma and flavor of its own, by steaming water hyacinth alone or it and rice, etc., adding amylase to it to saccharify it, adding lactic acid, etc. to the saccharified material, carrying out alcohol fermentation, subjecting fermented materials to solid-liquid separation, distilling the liquid. CONSTITUTION:Dried water hyacinth (the whole roots, stalks, and leaves of water hyacinth are dried in the sun or by hot air, cut into chips or ground) alone or it and rice, wheat, potato, SAKE lees, etc. are steamed, blended with amylase, saccharified, blended with lactic acid or yeast, subjected to alcohol fermentation, and a liquid obtained by solid-liquid separation is distilled to give the desired low-class distilled spirits.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel shochu produced by fermenting saccharomyces spp. using saccharomyces spp. as a raw material, and a method for producing the same.

Water hyacinth is a perennial plant of the family Chrysanthemum in South Africa, and is also called hydrangea. It is said that it was brought to Japan for ornamental purposes in the mid-Meiji period.

This is a floating aquatic plant that floats on the surface of the water, sends out stolons, and propagates its plants around it, covering the surface of the water.

It has a strong reproductive capacity, and from spring to autumn, it more than doubles in size in 10 days. In addition, water hyacinth exhibits high reproductive capacity even in sewage, and is rich in nitrogen, which causes nutrient enrichment.
It absorbs more phosphorus and potassium than other plants, and is effectively used to purify agricultural water in urban areas contaminated with domestic wastewater. Furthermore, attempts have been made to use water hyacinth for human waste treatment and sewage treatment, and to perform the cultivation of hyacinth and sewage purification treatment all at once. Various methods of using dried water hyacinth are being investigated.

The present invention relates to a new shochu made from water hyacinth and its production, and is the first to successfully obtain shochu from water hyacinth.

Place all of the roots, stems, and leaves of the water hyacinth in the air [1 dry or 5
After drying with hot air at 0 to 70°C, it is cut into chips or crushed to obtain raw material chips or powder. Table 1 shows an example of the analysis results of the dry ingredients of the raw water hyacinth.

Table 1 Carbohydrate 38.9% Protein 19.6% Lipid 1.9% Fiber 18.8% Ash 19.4% Moisture 3.4% As is clear from Table 1, water hyacinth is necessary for alcohol conversion. It contains a large amount of carbohydrates and can be used as a suitable raw material for shochu, similar to conventional starch saccharification from rice, wheat, sweet potato, etc. However, until now, water hyacinth has only been seen as a mere ornamental aquatic plant, and has never been considered as a raw material for alcohol.

There are several ways to produce shochu from dry raw materials of hotia holly: directly inoculating yeast on steamed hot hyacinth and fermenting it; saccharification and alcohol fermentation with rice, barley, sweet potatoes, etc.; or combining these with sake lees, sake, shochu, etc. Various methods can be adopted, such as saccharification and alcohol fermentation in coexistence, but an efficient method that is relatively easy to produce is to steam dried water hyacinth with rice and sake lees, add amylase, and then add lactic acid or yeast solution after saccharification. This is a method in which the liquid obtained by alcohol fermentation and solid-liquid separation is distilled.

To explain in more detail, water oyster raw material chips or powder are mixed with rice and sake lees, water is added to swell them, steamed, and after cooling, α-amylase is added to convert starch into dextrin, and then β-amylase is added to this. -55℃ with amylase added
By heating it back and forth, the dextrin is converted into glucose, a so-called reducing sugar. Add lactic acid and cultured yeast solution to the obtained reducing sugar.

Alcohol fermentation for about 1 week. The obtained alcoholic fermented liquid is separated into solid and liquid using a centrifuge, and the separated liquid is distilled under reduced pressure to obtain an alcohol-containing distilled liquid, and the alcohol content is adjusted to produce hotiaoi shochu.

The flowchart of the production method is shown in Figure 1. Hotiaoi shochu obtained by six or more methods has a unique aroma and taste that is different from conventional rice shochu, barley shochu, and potato shochu. As a result of many people drinking Kikizake, it turned out to be a good product that could be enjoyed to the fullest.

Next, the method for producing water hyacinth shochu according to the present invention will be explained with reference to examples, citing specific values.

Example: Mix dried water hyacinth og, 20 g of polished rice, and 10 g of sake lees, and add 165 ml of water to make approximately 24 g of water.
After being immersed for a time to swell, it was placed in a steamer and steamed for 1 hour.

After cooling this to 60°C, 0.1 g of α-amylase,
0.1 g of β-amylase was added, and after stirring and mixing, the mixture was heated in a thermostatic cypress at 55° C. for 10 hours to convert it into reducing sugar.

Next, 2 ml of lactic acid and $10 ml of cultured yeast were added and mixed evenly, and the mixture was poured into a wide-mouthed bottle and left at room temperature for 7 days for alcohol fermentation.

The obtained slurry fermented water hyacinth was heated to 120 Orr.
pm, centrifuged for 10 minutes, collected the separated liquid, left it to stand for 1 day, then decanted the supernatant, and centrifuged it at 80°C for 700 nm.
nHgTM pressure distilled product with 30% alcohol content 40
m1 was obtained.

Water was added to this distillate to prepare 48ml of hotiaoi shochu with an alcohol content of 25%.

[Brief explanation of drawings]

FIG. 1 is a flowchart of the production process of hotiaoi shochu. Applicants: Butsuma Ishii, Patent Attorney, West Japan Johkasou Management Center, Hiroshi Mori, Sanbe

Claims (1)

[Scope of Claims] 1. Water hyacinth shochu obtained by saccharification and fermentation of water hyacinth. 2. It is characterized by steaming dried water hyacinth alone or with rice, wheat, sweet potato, sake lees, etc., adding amylase to saccharify it, adding lactic acid or yeast solution, and separating the post-alcoholic fermentation solution, and distilling the resulting liquid. How to make hotiaoi shochu.