JPS61209582A - Production of low class distilled spirits of muscovado - Google Patents

Abstract

PURPOSE:To obtain low-class distilled spirits of muscovado at low cost in an improved productivity without using steam for dissolution, by adding specific muscovado to rice fermented with a KOJI subjected to primary (and secondary) fermentation, continuing further fermentation, and distilling the fermented stock solution by a simple method. CONSTITUTION:Muscovado which is obtained by pulverizing sugar cane by a granulator, and dissolving the powder in water is added to primary or primary and secondary fermented rice which is prepared nby fermenting rice with a KOJI and aging it for about 4 days, the fermentation is further continued for 13-15 days, so the raw fermented rice is completely converted into alcohol and aged. Then the fermented stock solution is distilled by a simple method, alsohol is taken out, and adjusted to about 40wt% alcohol concentration in a storage tank, to give a product.

Description

[Detailed Description of the Invention] This invention relates to a method for producing shochu using brown sugar as the main ingredient,
In particular, the present invention relates to a method for producing brown sugar shochu with excellent productivity.

Shochu is Japan's representative distilled alcoholic beverage, and its raw materials include many grains such as barley, millet, potatoes, and brown sugar.Currently, the unique flavor of each ingredient is praised, and it has become something of a boom. is calling.

However, in order to produce shochu that uses the brown sugar (refined sugar obtained from sugar cane) as the main ingredient, that is, brown sugar shochu, the brown sugar is added to the moromi that has undergone primary, primary, and secondary fermentation. The brown sugar is usually made as one large hard lump. Therefore, when using this brown sugar to add it to moromi, it is broken into small blocks using a pickaxe or hammer, steam is applied to the blocks to dissolve them, and the muddy brown sugar dissolved by the steam is left overnight. After cooling naturally, it is added to the moromi.

However, such a manufacturing method requires fuel consumption to produce steam and requires time for natural cooling at night, resulting in poor productivity.

In addition, the production amount is usually 450 ~ per 1000 kq of raw materials.
460! However, there were problems such as the yield rate was not satisfactory, and if the brown sugar was further steamed, the components of the brown sugar would be damaged and there was a risk that it would lose its unique flavor.

This invention was made in view of the problems mentioned above.
The present invention includes a step of adding brown sugar that has been finely ground by a grinder into the primary, or primary and secondary fermented moromi, and a step of single-distilling the fermented stock solution after the step,
This method is characterized by comprising a step of aging the distillate obtained in the above step.

The present invention will be explained in detail below.

(1) Moromi is made from polished rice, brown rice, and scrap rice sugar, and koji is added to it for fermentation.

Approximately 360 kg of rice is used for the acidic acid, and approximately 240 kg of rice is used for the secondary moromi.
The aging and fermentation period for each is about 4 days, for a total of about 8 days.

(2) Next, sugar is added during the aging and fermentation period of the above-mentioned bibuki acid.

This brown sugar is a refined sugar obtained by directly crushing or crushing sugar cane harvested from the Nansei Islands such as Amami Oshima,
The obtained brown sugar initially appears in the form of large hard lumps. In the present invention, this lump-like brown sugar is finely ground using a grinder, and then placed in clean water at room temperature to be dissolved. According to the example, 700 kg of brown sugar was dissolved in clear water, and the brown sugar dissolved in the water was added to the aged and fermented moromi as described above.

(3) After adding the brown sugar, fermentation is further continued.

It takes about 13 to 30 minutes for these to completely convert to alcohol and mature.
It takes 158. Before that time, the sugar content is high, and after that time, the ingredients in the moromi are easily oxidized.

After aging, the alcohol is distilled using a pot still. The distillate thus obtained is a pale milky white color, and if the alcohol concentration is adjusted, it can be used as is for drinking as brown sugar shochu. However, in this state, it has the characteristic gas odor of shochu, has a bad texture, and has the characteristic dark taste of brown sugar liquor, so it is stored in a tank to vent the gas.

If possible, it is preferable to store it in oak barrels.

A period of about 1 to 3 months is sufficient for storage and aging in a tank for this gas treatment, but even better results can be obtained if the period is longer. After aging, brown sugar shochu becomes clear and colorless.

Furthermore, brown sugar shochu can be produced by directly adding brown sugar dissolved in the water during the first step.

According to the method of the present invention, the following special effects can be obtained.

(1) Since the brown sugar is finely pulverized using a pulverizer and dissolved in water, there is no need to use steam like in the past, so it can be produced at low cost with no fuel consumption at all, and is naturally produced. Productivity is excellent because no cooling period is required.

(2) Furthermore, according to the present invention, a yield of 490 to 500 grass can be obtained per 10ook, q of raw material, and the yield rate is 6.
．． The improvement is 5 to 7%, and since there is no need to apply any heat, the unique flavor of brown sugar is not impaired, and it is possible to obtain brown sugar liquor of excellent quality.

Example 1. 360 kCI of rice malt made from polished rice was placed in a fermentation tank as the oxidizing acid, and fermentation was continued for 4 days. 240 kCI of rice malt was added to the above-mentioned bipolar acid as bipolar acid into this fermentation liquid, and this was fermented and aged for another 4 days. On the other hand, brown sugar was finely ground using a grinder, and 720 kCJ of this finely ground brown sugar was mixed with 1980 kCJ of fresh water at room temperature. Dissolve in g,
After that, the brown sugar dissolved in this water was added to the above fermentation liquid, and fermentation was continued for another 13 days, after which it was taken out from the fermentation tank, the residue was removed through a filter, and this filtrate was placed in a pot still. Single distillation is carried out, and the first distillate and middle distillate are stored in storage tanks.

After adjusting the alcohol concentration to about 40% in this storage tank, put it in an oak barrel if possible and store it in a warehouse, and after one month, take it out from the barrel, adjust the color, and make it. The product is packaged in bottles. In addition, the above primary,
A product of 4906 can be obtained from 600 kp of bipolar acid and 720 kCJ of brown sugar, and the final alcohol concentration of the product is about 40%.

Claims (1)

[Claims] (1) A step of adding finely ground brown sugar using a grinder into the primary, primary or secondary fermented moromi, a step of single distillation of the fermented stock solution after the above step, and a step of single distillation of the fermented stock solution obtained by the above step. A method for producing brown sugar shochu, comprising the step of aging a distillate.