JPS6131078A - Preparation of low-class distilled spirits from unpolished rice - Google Patents

Abstract

PURPOSE:To obtain a SHOCHU (low-class distilled spirits) prepared from unpolished rice, having little scorch smell and abnormal taste and odor, and having refreshing smell, by expanding unpolished rice under a specific condition, and using the expanded rice as a raw material. CONSTITUTION:Unpolished rice is heated under pressure, i.e. under >=3.0kg/ cm<2>, preferably 3.0-6.0kg/cm<2> at >=190 deg.C, preferably 190-240 deg.C for <=30sec, preferably for about 2-10sec, and then released quickly to the atmospheric pressure to obtain expanded rice. The expanded rice is optionally treated with steam or pressed with roll, etc., and is used as at least a part of the raw material to prepare SHOCHU by conventional process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing brown rice shochu of excellent quality.

More specifically, the present invention relates to a method for producing brown rice shochu with less burnt odor and abnormal flavor.

In general, brown rice is covered with a hard layer and has poor water absorption, making it difficult to obtain high-quality steamed rice, making it difficult to make koji. The production of brown rice shochu was extremely poor, resulting in a low fermentation rate and poor flavor.For this reason, conventional brown rice shochu was produced using either crushed brown rice or a large amount of strong enzymes instead of koji. The only method used was saccharification in preparations.

The present inventors conducted intensive research to find a shochu that uses brown rice to increase the production rate and reduce abnormal flavor, and found that the pressure during pressurization was 3,0 kg/cIi or more, and the temperature was 190°C.
As mentioned above, we learned that if the puffed brown rice is made within 30 seconds, the production rate will increase and the abnormal flavor will be significantly reduced.

In the present invention, brown rice is heated under pressure at a pressure of 3.0 kg/cd or higher and a temperature of 190°C or higher for less than 30 seconds, and then rapidly released under normal pressure, and the resulting puffed brown rice is used to absorb all or part of the raw materials. This is a method for producing brown rice shochu, which is characterized by producing shochu as a part.

What is important in the present invention is that the brown rice is heated at a pressure of 3.0 kg/
It is to expand by heating at a temperature of 190° C. or higher and within 530 seconds at a J or more. Brown rice reaches 190℃ when heated under pressure.
When heated above this temperature, the structure of the Al1 weave inside the rice grain changes due to swelling, and becomes porous, making it susceptible to the action of various enzymes, resulting in koji with enzyme power and high acidity suitable for shochu production. This is thought to result in fried rice that dissolves quickly.

Conventionally, in the production of brown rice shochu, a method is known in which brown rice is made by absorbing water, roasting it on a hot plate, deforming it with rollers, and post-steaming to make koji (Japanese Patent Application Laid-Open No. 1983-98394). Roasting the shochu on a board gives it a burnt smell, which is undesirable.

The pressurized heating in the present invention does not cause any burning, so the product shochu does not have a burnt odor.

In the present invention, brown rice that is heated under pressure at a pressure of 3.0 kg/c+J or higher and a temperature of 190° C. or higher within 30 seconds is rapidly released to normal pressure and becomes puffed brown rice.

As a treatment device, for example, an air flow or heating expansion device described in Japanese Patent Publication No. 46-34747 is used, and the treatment is performed using superheated steam.

However, the apparatus used for pressurizing and heating in the present invention may be a batch-type pressure cooker that has been used for a long time, or a continuous-type air current heating expansion apparatus.

The pressure used in the present invention is 3.0 kg/cd or more,
Preferably, 3.0 to 6.0 kg/CIf is sufficient. If it is less than 3.0 kg/aJ, the swelling of brown rice will be poor when released under normal pressure, which is undesirable.
, 0 kg/- or more, for example, 10.0 kg/c11 or more, but such high pressure is not particularly necessary, and 3.0 to 6.0 kg/aJ is sufficient in practice. be.

In addition, the heating temperature is 190°C or higher, preferably 190-2
The temperature is about 40°C. When the heating temperature is below 190℃,
There is little elution of sugar and the fermentation rate (alcohol yield rate) is poor, making it unsuitable as a resistant raw material.

Moreover, the pressure and heating time is sufficient within 30 seconds, and preferably about 2 to 10 seconds. If the pressurization and heating time exceeds 30 seconds, scorching may occur, which is not preferable.

The obtained puffed brown rice is used as all or part of the raw material to produce brown rice shochu, either as it is or after being shrunk or compressed by steam treatment or rollers.

Raw materials for producing shochu include koji raw materials and kake raw materials, and in the present invention, puffed brown rice may be used for all or part of either or both of these.

If puffed brown rice is used as a raw material for koji, since the brown rice is porous, the koji mold can easily propagate within the rice grains, resulting in good fertilization and high quality koji with high various enzyme activities.
When this koji is added to make moromi, it promotes the dissolution of rice grains in the moromi and shortens the fermentation time of the moromi.

In addition, if puffed brown rice is used as a raw material, rice grains can be dissolved and saccharified well, and the fermentation time of the moromi can be shortened and the fermentation ratio can be increased.

When producing koji, sprinkle water on puffed brown rice to remove moisture.
1. Next, add and mix seed koji so that it is about 38%, put it into a koji making room or a koji making machine, adjust the temperature and humidity to 32 to 40 degrees Celsius, and make koji in about 35 to 60 hours. Manufactured.

The obtained koji is mixed with water and yeast or a part of the highly fermentable primary mash (seed mash) is added to perform the primary preparation, and the temperature is 15 to 33°C.
Fermentation is carried out at 15-20"C, preferably 5-1"C.
After 0 days, as a secondary preparation, puffed brown rice is added once or in 2-3 times, and the temperature is 15-33°C, preferably 15-33°C.
Fermentation is continued for another 10 to 20 days at 20"C. At this time, the alcohol concentration reaches approximately 17 to 19%, and the fermentation is completed.

After the fermentation is completed, the moromi is distilled using a pot distillation machine such as a vacuum distillation machine or an ordinary pressure distillation machine according to the usual method for manufacturing shochu, and the ingredients are adjusted to specifications to obtain brown rice shochu.

Next, examples of the present invention will be shown.

Pressure 3kg/aJ, 4kg/aJ with atmospheric flow heating expansion device
Puffed brown rice was obtained by processing at temperatures of 180°C, 190°C, and 200°C for 5 seconds each.

Next, the digestibility of the puffed brown rice of each treatment category using commercially prepared enzymes (according to the Sake Rice Research Association's "Unified Analysis Method for Sake Rice") was evaluated after soaking the above brown rice for 18 hours as usual.

Compared to a control steamed for 45 minutes.

The results are shown in Table 1.

In addition, commercially available preventive agents include α-amylase, saccharifying enzyme, and protease.

As shown in Table 1, sugar production in conventionally steamed brown rice was extremely low at 8.3%, indicating that it was difficult to digest; however, in puffed brown rice, sugar production was much higher in each treatment category. Good results were obtained showing the amount of production.

In particular, compared to heating at 180°C, heat treatment at 190°C and 200°C produces the same brown rice with the polishing ratio of regular sake-brewed rice (75
%) white rice and inland crushed rice for shochu milled using the conventional method, the amount of sugar produced was higher than that, and the amino acid content was about the same, so the pressure-heat treated puffed brown rice can be fully used for shochu production. It has been shown.

Example 2 The swelling treatment conditions of Example 1 were as follows: 2 kg of brown rice (in terms of brown rice) was sprinkled with 800 IIQ water to allow it to absorb water uniformly and thoroughly, and then 2 g of seed koji (white koji mold for shochu, Kawachigen Part Shoten) was sprinkled. The mixture was mixed well and koji was made using the Koji lid method as usual. The acidity, total saccharification power, and α-amylase power of the released koji were measured and compared with a control using inland crushed rice that had been immersed and steamed in a conventional manner.

The results are shown in Table 2.

As shown in Table 2, if puffed brown rice that has been subjected to pressure and heat treatment at 3 kg/aJ or more and 190°C or more is used, the acidity, α-amylase activity, glucoamylase activity, and acid protease activity are all equivalent to those of inland crushed and milled rice. Koji was obtained, and it was comparable in terms of sensory experience.Example 3 Puffed brown rice treated with pressure and heat treatment (3 kg/cd, 190°C), brown rice steamed in a conventional manner, and crushed polished rice were made into koji rice, The six types of combinations shown in Table 3 below, which are used for fried rice or both, are mixed into shochu in the usual manner using the mixing ratio shown in Table 4 below, and the resulting aged mash is distilled under reduced pressure to determine the alcohol content. was collected to obtain shochu.

In addition, the yeast is No. A-12 strain (Kagoshima Industrial Research Institute)
7 waQ of the preculture solution was inoculated using the following.

Table 3 The analytical values of the obtained aged mash are shown in Table 5 below.

As is clear from Table 5, even in the case of koji, the progress of secondary mash was as good in the pressure-heat-treated puffed brown rice as in the crushed milled rice, but in the case of steamed brown rice, ripening was insufficient.

As shown in the results in Table 5, no matter which type of koji was used, dissolution and saccharification did not proceed easily in steamed brown rice, and the fermentation ratio was 58 to 6.
Although the fermentation rate was extremely low at 0%, the process of fermentation in the pressure-heated puffed brown rice was smooth and the fermentation rate was 82-84%, which was close to that of crushed and polished rice.

Next, Table 6 shows the analysis results of the obtained shochu.

The analytical results of the shochu obtained by distilling each type of mash are as shown in Table 6. Steamed brown rice has a low content of fusel oil and ester, but pressure-heated puffed brown rice has a content equivalent to that of crushed and polished rice. A fragrance component was obtained.

In addition, the results of sensory evaluation showed that rice made with koji rice, fried rice, or both using pressure-heated expanded brown rice had superior flavor and flavor compared to rice made with steamed brown rice as fried rice. It has been revealed that a new type of shochu with a refreshing aroma and a lightness different from conventional brown rice shochu will be produced.

Claims (1)

[Claims] Brown rice at a pressure of 3.0 kg/cm^2 or more and a temperature of 190
A method for producing brown rice shochu, which is characterized in that the brown rice is heated under pressure for less than 30 seconds at a temperature of 0.degree.