JPS61119182A - 'shochu' from dates and its production - Google Patents

Abstract

PURPOSE:Unsteamed fruits of dried dates are used as a material for secondary preparation to produce SHOCHU (distilled Japanese SAKE) with good flavors and sweetness characteristic in date palm fruits. CONSTITUTION:KOJI (rice malt) is combined with water and a yeast to prepare a fermentation mash according to a usual method. Then, dried date palm fruits are stoned, cut into pieces and added together with water to the fermentation mash. After mixing, fermentation is carried out for several days, then distillation is effected to give the objective SHOCHU.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a new shochu whose main ingredient is date palm and a method for producing the same.

Conventional Techniques Shochu is produced by making koji from rice (primary preparation), adding steamed rice to the rice malt to create a mash (secondary preparation), and then distilling it to create unprocessed sake. In the case of shochu, various ingredients are added to it in addition to rice to create a mash, such as adding sweet potatoes to make potato shochu, adding barley to make barley shochu, and adding soba to make soge shochu. Therefore, the flavor of shochu is created by the combination of rice malt and secondary ingredients (this is called Otsu-class shochu under tax law). Otsurui shochu is distilled only once, but pure alcohol is produced by putting the alcohol-fermented mash through a continuous distillation machine to remove components other than alcohol. Blackstrap molasses from the tea leaves and tapioca made from the highly toxic cat sapa can also be used (this is called shochu under tax law, and is commonly known as white liquor). Therefore, Otsuru shochu is characterized by making use of the characteristics of various raw materials, including sweet potatoes, barley, rice, and brown sugar, as well as grains such as buckwheat, millet, millet, and corn, as well as potatoes, yams, and chestnuts. In recent years, these products have been mobilized to meet the preferences of consumers, who have experienced a boom phenomenon.

Problems to be Solved by the Invention In order to meet the increasing demand, the present invention also aims to develop a new raw material for shochu and provide a new shochu that has never existed before using a production method that uses unique ingenuity. purpose.

Means for Solving the Problems In order to achieve this object, the present invention has the following configuration. That is, water and yeast are added to rice koji to create the mash, water and finely chopped date palms are added to the mash without steaming, stirred and mixed to create mash, and the mash is distilled. EXAMPLE 0 A detailed explanation of the present invention will be given below.

2 tons of rice that has gone through the soaking and steaming process and 18 tons of seed koji (...
□ゎ-C,, ゎ2,2tKfffi-mother bacteria 400~
Add 800 g and 2,400 tons of water and ferment for about 5 to 6 days to create Shubo 40006. Remove seeds from the yeast mash, chop into small pieces, add 6 liters of uncooked date palm and 1,800 tons of water.
0 t was added and mixed with stirring to create approximately 26,000 t of mash, and after fermenting the mash for approximately 3 to 5 days, it was distilled using a pot distillation machine using steam to produce approximately 7,600 t of shochu (alcohol content: 45%). Manufacture.

Actions and Effects The shochu according to the present invention uses date palm fruit as its main ingredient. The date palm is an evergreen tree belonging to the palm family, which produces fruits similar to jujubes after death, and can be eaten raw, as a raw material for jam, or as a transfusion, and its sap is so rich in sugar that it can be used to make sugar. It is something that exists. In the present invention, in order to take advantage of the various characteristics of date palms, the date palms that have been harvested within one year are chopped into small pieces and added to the yeast mash without steaming. This makes it easier to do no steaming and allows for better fermentation. Traditionally, rice, barley, and wheat are used for the second preparation.

Although the step of steaming the raw materials for serving buckwheat noodles and the like has been essential, the present invention can save labor in this step. In addition, the role of koji in the production of shochu is to saccharify the starch contained in the raw material in preparation for the alcoholic fermentation of sugar, so in the shochu of the present invention that uses date palm as the main ingredient, date palm has a high sugar content. This makes it possible to reduce the koji ratio. Note that date palms that have been harvested within one year can effectively exhibit the various effects of the present invention, and can be used with the seeds still in them, but it is best to remove the seeds. In the examples, raw materials from which seeds have been removed are used, since the sugar value increases if this is done.

It is also possible to use date palm juice, but since the product does not have the characteristics of date palm, the present invention uses transposition and does not require steaming, thereby producing a product that is unique to the raw material of date palm. It takes full advantage of its rich flavor. In other words, in the present invention, the date palms are prepared without steaming in order to make the most of their characteristics. The method of the present invention saves labor and shortens the manufacturing process compared to conventional manufacturing methods, so it is economical as well. It is efficient, and its flavor is fruity and sweet, with high substance and palatability that completely changes the image of conventional shochu, making it a product with a rich variety of shochu. It has the above-mentioned remarkable effects, such as making it possible to construct a new shochu and contributing to the spread of shochu.

Claims (1)

[Scope of Claims] 1. A shochu made from date palm as the main ingredient, which is characterized by using dried date palm fruit as the raw material for secondary preparation without steaming. 2. Add water and yeast to rice malt to create sake mash, add water and small dried date palm fruits to the yeast without steaming, stir and mix to create mash, and distill the mash. A method for producing shochu that uses date palm as the main ingredient.