JPS6149952B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing distilled liquor using yuzu fruit. When making yuzu fruit into an alcoholic beverage, it is considered unsuitable as a raw material because it has a unique natural flavor and at the same time contains a green taste and bitter components such as naringin contained in the skin. Conventional methods for producing alcoholic beverages using fruits include:
First, there is a method of soaking fresh fruit along with sugar in high-concentration shochu and extracting its components. However, even if yuzu fruit is used as a raw material for alcoholic beverages using this method, the unique bitterness of yuzu fruit will be extracted at the same time, so only a very small amount can be used. Therefore, the present inventor considered a method for producing an alcoholic beverage using yuzu fruit by adding it to Otsu-type shochu moromi to make a distilled liquor, but as a result of trial production experiments, the bitterness was not removed and the quality was poor. It was also found that the yield was poor. Through the above process, the present invention was made, and its purpose is to make a distilled liquor by retaining the unique flavor of yuzu and removing the green taste and bitterness. It is intended to be helpful. First, an example of this method will be described. Example: According to the manufacturing method of Otsu-class shochu, 10% of inland crushed rice is used to make koji using a 0.2% amount of seed koji (Kawachi fungus), and 120%, that is, 12 ^:1 of water is added to make koji for the primary preparation. conduct. Finish the primary preparation on the 6th day, then add 10 kg of rice, 5 kg of glucose, and 20 ^1/2 of water as the secondary preparation. Then, on the 10th day after the secondary preparation, 10 kg of yuzu fruit was treated with 30 g of an enzyme (naringinase) (0.3% of the fruit) for 2 hours at a pH of 3.7 and a temperature of 40°C to remove approximately 50% of the bitterness. % removed is added to moromi and mixed, left to mature as it is, and distilled on the 4th day. The distillation method uses a single vacuum distillation machine, with a degree of vacuum of 100 mmHg and a distillation temperature of 60°C, and the distillation is stopped when the alcohol concentration is 30% or more.
This distilled product is further cooled down to 5℃ over two days, and while maintaining that temperature, it is filtered using activated carbon made from white birch in an amount equivalent to 0.02% of the product amount (6g) for final purification. to produce a product. The analysis results of the raw materials, final moromi, and final products according to the above examples are as follows.

[Table] Isoptyl alcohol Isoamyl alcohol 250mg〓 706mg〓
However, in implementing this Act, the following conditions shall be taken into consideration. First of all, regarding the quality of the raw materials, you must select fresh, fully ripe fruits. Next, when pre-processing the yuzu fruit, carefully assess the ripeness of the yuzu fruit, and then steam-cure and crush for 20 to 30 minutes.
After 30 minutes, the enzyme agent (naringinase) is added to the fruit.
By adding an amount equivalent to 0.2 to 0.3%, determining the reaction pH 2.5 to 6.0, reaction temperature 30 to 50°C, and reaction time 1 to 3 hours, and removing about half of the bitter components, The unique flavor of yuzu remains, and the green taste and bitterness are removed. Also, when adding it too early, it will interfere with the fermentation and bitter components will be extracted from the moromi, so add it after the main fermentation has finished.
The best time is around the 10th day, and if you let it ferment for an additional 3 to 4 days, the moromi and yuzu flavors will blend well. At this time, use a vacuum distillation machine to reduce the pressure to 100mm.
Distillation is carried out by maintaining Hg and distillation temperature at 60℃, and when the distillate component is 30% or more, the distillation is completed to prevent changes in flavor. This distillate product is cooled and
If you keep the product temperature within 4-6℃ within 3 days, the oil component,
The separately distilled bitter components are separated, so while carefully observing the status of the distilled components,
This is a production method in which white birch is adsorbed with an amount of ~0.04% activated carbon and filtered to produce a product.It produces an alcoholic beverage that takes advantage of the flavor of yuzu, and is effective as a method for improving the quality of Otsu-class shochu. At the same time, new developments can be seen in the processing of yuzu, a specialty of Miyazaki Prefecture.

Claims (1)

[Claims] 1 Following the production method of Otsu-type shochu using rice as a secondary preparation material, add glucose and perform the secondary preparation, and then add 20 to 30 ml of moromi in advance on the 9th to 10th day.
Yuzu fruit is crushed and cooled after steam heating for a minute.
Add an enzyme agent (naringinase) in an amount equivalent to 0.2 to 0.3% of the fruit, and let it act for 1 to 3 hours at a pH of 2.5 to 6.0 and a temperature of 30 to 50°C. After secondary preparation, 12
On the 14th day, perform vacuum distillation at a vacuum degree of 50 to 150 mmH and a distillation temperature of 65°C or less to obtain an alcohol concentration of 30% or higher. After cooling it to a temperature of 4 to 6℃ within 2 to 3 days, add 0.01 to 0.01 of the product amount of white birch carbon at that temperature.
A method for producing distilled liquor using yuzu, which is made into a product after 0.04% reaction and filtration.