JPS6150590B2 - - Google Patents
Info
- Publication number
- JPS6150590B2 JPS6150590B2 JP15389084A JP15389084A JPS6150590B2 JP S6150590 B2 JPS6150590 B2 JP S6150590B2 JP 15389084 A JP15389084 A JP 15389084A JP 15389084 A JP15389084 A JP 15389084A JP S6150590 B2 JPS6150590 B2 JP S6150590B2
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- rapeseeds
- preparation
- steamed
- rapeseed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 240000002791 Brassica napus Species 0.000 claims description 20
- 235000020083 shōchū Nutrition 0.000 claims description 15
- 235000011293 Brassica napus Nutrition 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 238000007796 conventional method Methods 0.000 claims 1
- 239000010903 husk Substances 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 241000209094 Oryza Species 0.000 description 10
- 235000007164 Oryza sativa Nutrition 0.000 description 10
- 235000009566 rice Nutrition 0.000 description 10
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 238000004821 distillation Methods 0.000 description 3
- 241000219198 Brassica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 108010058651 thioglucosidase Proteins 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000005292 vacuum distillation Methods 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
乙類焼酎の原料として米、麦、いもなど広く使
用されているが菜種子を原料とした焼酎は従来の
でん粉質の原料と違い菜種子そのものからアルコ
ール分を取り出すものではなくあくまでも菜種子
のもつ風味を焼酎の中に生かし菜種子特有の風味
ある焼酎の製造方法である。[Detailed Description of the Invention] Rice, barley, and potatoes are widely used as raw materials for Otsu-type shochu, but unlike conventional starchy raw materials, shochu made from rapeseed extracts the alcohol content from the rapeseed itself. Rather, it is a method of producing shochu that has the unique flavor of rapeseed by making use of the flavor of rapeseed in shochu.
菜種子は、あぶらな科に属する為Ｒ―Ｎ＝Ｃ＝
Ｓ（イツシアン酸）という構造のからし油の成分
を含む為菜種子を一回蒸すだけの原料処理で二次
仕込み、又は三次仕込みとして使用すると、焼酎
の中にイソジアン酸アリルが0.012％含まれ焼酎
がからし臭と、からし味があり飲用に適さない。 Rapeseed belongs to the family Oilaceae, so R-N=C=
Because it contains mustard oil with the structure S (itcyanic acid), when rapeseed is steamed once and used as a secondary or tertiary preparation, shochu contains 0.012% allyl isodianate. Shochu has a mustard odor and mustard taste and is not suitable for drinking.
菜種子はそのままの状態ではからみはなく、菜
種子を摺り漬したりして組織を破壊するとその中
に含まれているミロシナーゼという酵素がイソジ
アン酸に働き初めてからみが発生するので原料処
理の最初の段階で酵素の働きを抑えることが菜種
子を原料として作る上での極めて重要な作業であ
る。故に酵素の働きを抑える為、菜種子を水に浸
したり、摺り漬す前に１回蒸気で蒸しミロシナー
ゼという酵素の働きを失格させた後、焙煎し油を
除去するか、摺り漬すなどして、二次仕込、三次
仕込などに使用するものである。 Rape seeds do not have tangles as they are, but when rapeseeds are washed and pickled to break down their tissue, the enzyme myrosinase contained in the rapeseeds acts on isodianic acid and tangles occur. Suppressing enzyme activity at this stage is an extremely important step in producing rapeseed as a raw material. Therefore, in order to suppress the enzyme activity, rapeseeds are soaked in water or steamed once to disqualify the enzyme called myrosinase before being pickled, and then roasted to remove the oil or pickled. It is used for secondary preparation, tertiary preparation, etc.
以上の様に原料を処理することで香味ある菜種
子を原料とした焼酎が出来るが、あくまでも香り
を抽出することが目的で菜種子からアルコール分
を生成するものではない。 By processing the raw materials in the manner described above, shochu made from flavorful rapeseeds can be produced, but the purpose is only to extract the aroma and not to generate alcohol from the rapeseeds.
従来の焼酎独特の臭みがなく、甘く、かつまろ
やかな風味の菜種子焼酎の製造方法を提供するも
のである。 To provide a method for producing rapeseed shochu with a sweet and mellow flavor without the unique odor of conventional shochu.
本発明の実施例を述べると、
(1) 製麹、精白米（750Kg）→水洗→浸漬（50
分）→水切（50分）→浸漬米（972Kg、吸水率
29％、水分33.1％→蒸（回転こし器蒸気吹抜後
50分）→蒸米1053Kg吸水率41％、蒸米の水分59
％→冷却（回転ドラム内で42℃〜43℃まで冷却
→種麹散布（450ｇドラム内温度を36℃〜37℃
に、16時〜翌朝９時まで回転ドラムを静置す
る）→床盛（翌朝９時麹室引込、麹温度を36℃
〜37℃に管理する。９時〜16時まで）→切返し
手入（麹温度32℃〜33℃16時より翌朝８時まで
自動温度制抑）
(2) 一次仕込、麹（880Kg水分24％酸度PH8〜９
と一次仕込水900と酒母1000mlを合併し仕込
む）→一次もろみ（1590最高温度32℃酸度
PH7〜PH8）
(3) 二次仕込、(イ)精白米（1500Kg）→水洗→浸漬
（50分）→水切（50分）→浸水米（2030Kg、吸
水率35％、浸米水分34.2％）→蒸し→冷却（蒸
米２，220Kg）。 An example of the present invention is as follows: (1) Making koji, polished rice (750 kg) → washing with water → soaking (50 kg)
minutes) → Draining (50 minutes) → Soaked rice (972Kg, water absorption rate)
29%, moisture 33.1% → steaming (after steam venting in a rotary strainer)
50 minutes) → Steamed rice 1053Kg water absorption rate 41%, steamed rice moisture 59
% → Cooling (cooling to 42℃~43℃ in rotating drum → Sprinkling of seed koji (temperature inside 450g drum 36℃~37℃)
Then, leave the rotating drum stationary from 4:00 pm to 9:00 the next morning) → Tokomori (draw the koji room at 9:00 the next morning, and set the koji temperature to 36℃)
Control at ~37°C. (9:00 to 16:00) → Kirikaeshi care (Koji temperature 32℃ to 33℃ Automatic temperature control from 16:00 to 8:00 the next morning) (2) Primary preparation, koji (880Kg Moisture 24% Acidity PH8-9
Combine and prepare 900ml of primary water and 1000ml of yeast mash) → Primary mash (1590 maximum temperature 32℃ acidity
PH7~PH8) (3) Secondary preparation, (a) Polished rice (1500Kg) → Washing → Soaking (50 minutes) → Draining (50 minutes) → Submerged rice (2030Kg, water absorption rate 35%, soaked rice moisture 34.2%) → Steam → Cool (steamed rice 2,220Kg).
(ロ)菜種子（150Kg）→蒸→冷却乾燥→焙煎→油
分の除却（92Kg）→蒸→冷却→蒸し菜種子
（114Kg）。(b) Rape seeds (150Kg) → Steam → Cool and dry → Roast → Remove oil (92Kg) → Steam → Cool → Steamed rape seeds (114Kg).
蒸米（２，220Kg）＋蒸し菜種子（114Kg）十
二次仕込水（２，925）→二次もろみ（６，
014仕込即下品温23℃３日後最高温度32℃）
→13日〜15日経過→熟成もろみ（５，976、
アルコール分17.6％純アルコール数量１，
051.776ml）
(4) 蒸留、熟成もろみ（５，976）→蒸溜機
（減圧蒸溜機65mmHg〜70mmHg、沸点48℃〜50
℃）→元酒（アルコール分42％、収得量２，
286、純アルコール数量1002.336mm蒸溜歩
合95.3％25゜換算数量４，000ｇ、の焼酎を
得ることができ従来の焼酎独特の臭みがなく、
甘く、かつまろやかな風味のある菜種子焼酎で
一般に愛好される焼酎としての期待に沿うこと
ができる。 Steamed rice (2,220Kg) + Steamed rape seeds (114Kg) Twelfth training water (2,925) → Second mash (6,
014 Temperature immediately after preparation: 23°C Maximum temperature after 3 days: 32°C)
→13 to 15 days have passed →Aged moromi (5,976,
Alcohol content 17.6% Pure alcohol quantity 1,
051.776ml) (4) Distillation, aging mash (5,976) → distillation machine (vacuum distillation machine 65mmHg - 70mmHg, boiling point 48℃ - 50
℃) → Genshu (alcohol content 42%, yield 2,
286, shochu with pure alcohol quantity 1002.336mm, distillation ratio 95.3%, 25° conversion quantity 4,000g, without the characteristic odor of conventional shochu,
This rapeseed shochu has a sweet, mellow flavor, and it meets the expectations of a shochu that is popular with the general public.
Claims (1)
の主原料中に、蒸して油を除去、焙煎して油を除
去、焙煎して摺り漬して油を除去、穀類膨張器で
爆発膨張して油を除去した菜種子を蒸し器で蒸
し、生ぐさみを除去した菜種子の一定量を、二次
仕込と同時か、三次仕込として主原料中に混入し
て醗酵し蒸留して得る菜種子焼酎の製造方法。1. In the process of manufacturing Otsu-class shochu using conventional methods, the main raw materials are steamed to remove oil, roasted to remove oil, roasted and pickled to remove oil, and explosively expanded using a grain expander. Vegetables obtained by steaming the rapeseeds from which the oil has been removed in a steamer, and then mixing a certain amount of the rapeseeds from which the raw husks have been removed into the main ingredients at the same time as the secondary preparation or as a tertiary preparation, fermenting and distilling them. Seed shochu manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15389084A JPS6131079A (en) | 1984-07-23 | 1984-07-23 | Preparation of low-class distilled spirits from rape-seed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15389084A JPS6131079A (en) | 1984-07-23 | 1984-07-23 | Preparation of low-class distilled spirits from rape-seed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6131079A JPS6131079A (en) | 1986-02-13 |
| JPS6150590B2 true JPS6150590B2 (en) | 1986-11-05 |
Family
ID=15572348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP15389084A Granted JPS6131079A (en) | 1984-07-23 | 1984-07-23 | Preparation of low-class distilled spirits from rape-seed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6131079A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0354191U (en) * | 1990-05-28 | 1991-05-24 |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4199415B2 (en) * | 1997-09-04 | 2008-12-17 | ニッカウヰスキー株式会社 | Distilled liquor production method |
| JP2007029180A (en) * | 2005-07-22 | 2007-02-08 | Kato Kinzoku Kogyo Kk | Cooking device |
-
1984
- 1984-07-23 JP JP15389084A patent/JPS6131079A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0354191U (en) * | 1990-05-28 | 1991-05-24 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6131079A (en) | 1986-02-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2009528822A (en) | Method for producing miso containing matsutake mushroom | |
| KR101278657B1 (en) | Polygonum multiflorum for promoting hair to be black and method thereof | |
| KR20010049724A (en) | heat-blasted potato, heat-blasted potato koji and process for preparing liquor and food using same | |
| JP2008271951A (en) | Potato shochu and method for producing the same | |
| JPS6150590B2 (en) | ||
| KR100198094B1 (en) | Preparation of apple-containing red pepper paste | |
| KR102375920B1 (en) | Coffee using reed and manufacturing method of the same | |
| JPS6149950B2 (en) | ||
| JP4477898B2 (en) | Liquor and method for producing the same | |
| JPH06225721A (en) | Fermented seasoning and its production and pickle seasoning using the same | |
| KR101962386B1 (en) | Manufacturing method of hwangtae doenjang | |
| JPH0257172A (en) | Production of 'ume-shochu' | |
| CN101748022A (en) | Brewing method of coconut wine | |
| JPH08322525A (en) | Production of tea of totyuu(bark of euonymus tircocarpus) | |
| JP2655552B2 (en) | Barley tea and its manufacturing method | |
| KR20160063452A (en) | Methods for Preparing Rice Wine with Pleuropterus Multiflorus | |
| JPS59227292A (en) | Preparation of low-class distilled spirits | |
| JPH11113557A (en) | Papaya fruit vinegar and its brewing | |
| KR102415019B1 (en) | Platycodon grandiflorum root fermented ripening tea and preparation method therof | |
| CN109170598A (en) | A kind of production method of the dry fermented soya bean of tealeaves | |
| US4547372A (en) | Method for brewing Sake | |
| JPH0316111B2 (en) | ||
| KR102346060B1 (en) | Manufacturing method of traditional wine | |
| JP6091250B2 (en) | Method for producing spice seasoning liquid and method for producing spice seasoning paste | |
| KR101962384B1 (en) | Manufacturing method of soy sauce using allium hookeri and mistletoe |