JPS61260872A - Shochu (low-class distilled spirits) containing eluted component of water hyacinth and production thereof - Google Patents

Abstract

PURPOSE:To produce SHOCHU (low-class distilled spirits) having good body and fragrance which have not hitherto existed, by adding water hyacinth to a saccharized and fermented raw material for SHOCHU so that the components of it is eluted and distilling the resultant material under reduced pressure. CONSTITUTION:A raw material for SHOCHU, e.g., grain such as polished rice, wheat, buckwheat, etc., sweet potato, potato, etc., is saccharified and subjected to alcohol fermentation. On the other hand, root, stem and leaf of water hya cinth are dried in the sun or by hot air, cut or ground to give chips or powder of water hyacinth. Then, the fermented solution of alcohol is blended with the chips or powder of the water hyacinth, the components of water hyacinth are oozed and the resulting substance is distilled under reduced pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a shochu obtained by saccharification and fermentation of grains, stalks, etc., to which eluted components of water hyacinth are added, and a method for producing the same.

<Conventional technology> Water hyacinth is a perennial plant of the Chrysanthemum family native to South America, and is also called water hyacinth. It is said that it was introduced to Japan as an ornamental in the middle of the Meiji period.

This is a floating aquatic plant that floats on the surface of the water, sends out stolons, and propagates 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 water, absorbing more nitrogen, phosphorus, and potassium than other plants, which cause eutrophication, and is also useful in purifying agricultural water in urban areas contaminated with domestic wastewater. It is being used effectively.

Furthermore, some attempts have even been made to use water hyacinth for human waste treatment and sewage treatment, and to perform the cultivation of hyacinth and sewage purification at the same time. However, until now, water hyacinth has been regarded as nothing more than an ornamental aquatic plant, and it was only used for the first time as a raw material for shochu by the method proposed by the present inventor in JP-A-60-150850. do not have.

<Problems to be Solved by the Invention> Various methods have been studied to utilize the grown water hyacinth produced in large amounts as a by-product of water purification as described above.
Other than the method proposed above, almost no means have been considered for effectively utilizing water hyacinth in large quantities as a raw material for alcoholic beverages.

Means for Solving the Problems> The present invention relates to a shochu made from water hyacinth and having a unique taste and aroma, and a method for producing the same.

In the method for producing shochu of the present invention, the pre-steps leading to fermentation are the same as the normal shochu production process, and the most distinctive feature is that hotiaoi is added before the process is completed and black current is extracted at the same time.

In more detail, grains such as polished rice, wheat, and buckwheat,
Shochu raw materials such as sweet potatoes, potatoes, and other potatoes are added with water to swell, then steamed, cooled, and then α-amylase is added to convert the starch into dextrin. Heating it back and forth converts dextrin into glucose.

It becomes so-called reducing sugar. lactic acid to the resulting reducing sugar.

Add cultured yeast solution and allow alcoholic fermentation for about 1 week. After adding chips or powder of water hyacinth to the obtained alcoholic fermentation liquid and leaching out the water hyacinth component, this is distilled under reduced pressure.Water or alcohol is added to the obtained liquid to adjust the alcohol content to produce shochu with the water hyacinth component eluted. .

The roots and stems of the water hyacinth used here.

All of the leaves are dried in the sun or with hot air at 50 to 70°C and then cut into chips or crushed to produce raw material chips or powder. Table 1 shows an example of the analysis results of the dry ingredients of the raw water hyacinth.

As is clear from Table 1, water hyacinth contains a large amount of carbohydrates necessary for alcohol conversion.

It can also be used as a suitable raw material for shochu in the same way as conventional starch saccharification of grains such as rice (Japanese Unexamined Patent Publication No. 60-15085)
However, in the present invention, the alcohol conversion is not performed, but many trace components not shown in Table 1 contribute to the taste and aroma due to simultaneous infusion in the shochu raw material fermentation liquid.

A flowchart of the manufacturing method is shown in FIG.

<Effect> The shochu with eluted water hyacinth components obtained by the above method has a unique aroma and taste of hyacinth mollusk, which is different from conventional rice shochu, barley shochu, and potato shochu. As a result, the product was good enough to be enjoyed.

Next, the method for producing the shochu from which the water hyacinth component has been eluted according to the present invention will be described with reference to Examples, citing specific numerical values.

<Example> 50 g of polished rice, 60 g of wheat, and Log sake lees were mixed, 240 μl of water was added to the mixture, and the mixture was immersed for about 24 hours to swell, then placed in a rice steamer and steamed for 1 hour. After cooling this to 60°C, 0.1 g of α-amylase and 0.1 g of β-amylase were added, and after stirring and mixing, the mixture was heated in a constant temperature bath at 55°C for 10 hours to convert into reducing sugar.

Next, 2 ml of lactic acid and 10 ml of cultured yeast solution were added and mixed evenly, and the mixture was packed in barrels and left at room temperature for 7 days for alcoholic fermentation.

The obtained slurry fermented product was centrifuged at 120 rpm for 10 minutes, and 30 g of water hyacinth chips were added to the separated liquid.
He added 20 liters of water to the distillate and prepared 130 liters of shochu with an alcohol content of 30%.

<Effects of the Invention> By the method of the present invention detailed above, an unprecedented shochu with a water hyacinth component eluted was obtained. The produced shochu has a richness and aroma not found in conventional products. It is also useful as an effective way to utilize large amounts of water hyacinth, which is difficult to dispose of.

[Brief explanation of the drawing]

FIG. 1 is a flowchart of the manufacturing process of shochu from which the water hyacinth component has been eluted. Applicant: Butsuma Ishii, Representative of West Japan Johkasou Management Center, Inc., Patent Attorney, Hiroshi Mori, 3rd Department, No. 10

Claims (1)

[Scope of Claims] 1. A water hyacinth ingredient-eluted shochu obtained by adding and leaching water hyacinth to the saccharification and fermentation of grains such as polished rice, barley, and buckwheat, sweet potatoes, and yams. 2. After adding water to shochu raw materials such as polished rice, wheat, buckwheat, etc., and sweet potatoes, and saccharifying them by adding amylase,
A method for producing shochu with water hyacinth components eluted, which is characterized in that lactic acid or yeast liquid is added, water hyacinth is added after alcohol fermentation, water hyacinth components are eluted and distilled under reduced pressure.