JPS6265678A - Production of liquor - Google Patents

Abstract

PURPOSE:To facilitate the malt-preparation operation, fermentation operation and refined liquor controlling operation and to obtain high-quality liquor, by heating granular starch under pressure in the presence of superheated steam and using the obtained gelatinized granular starch as the raw material. CONSTITUTION:Starch (preferably corn starch, potato starch, sweet potato starch, tapioca, Indial millet starch, millet starch, etc.) is moistened and granulated to obtain granular starch, which is heated under pressure in the presence of superheated steam to obtain gelatinized granular starch. The starch is used as a malt raw material or fermentation raw material to obtain liquor such as refined Japanese rice wine.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for obtaining high-quality alcoholic beverages by using granular pregelatinized starch to easily perform koji production, preparation, and mash management.

Traditionally, sake is produced using rice as the main ingredient, so rice accounts for a high proportion of its price, but in recent years the price of this rice has soared, making it increasingly difficult to produce cheap sake.

Therefore, the present inventors focused on the fact that it would be a great contribution to the sake brewing industry if it were possible to produce alcoholic beverages of the same quality as conventional sake, etc., using starch, which is always cheaper than rice. As a result of various studies, we have found that when starch is humidified and granulated into granular starch, which is heated under pressure in the presence of superheated steam, and the resulting granular pregelatinized starch is used as a raw material for sake brewing, It is easy to make koji, it does not scatter in the workplace during preparation, there is little dust pollution, and it is easy to handle.Also, during preparation, the ingredients are dispersed quickly and uniformly in the moromi, and the melting process is gradual, similar to traditional steamed rice. Moreover, they discovered that the fermentation process was uniform, the yeast multiplication and fermentation were active, the mash could be easily controlled, and a highly palatable alcoholic beverage with a clean flavor could be obtained.

The present invention was completed based on this knowledge.

That is, the present invention provides an alcoholic beverage characterized by humidifying and granulating starch to obtain granular starch, pressurizing and heating this in the presence of superheated steam, and using the obtained granular pregelatinized starch as a raw material. This is the manufacturing method.

The present invention will be explained in detail below.

First, the starches used in the present invention include barley,
Starch separated from barley such as wheat and oats; starch separated from cereals such as corn, millet, millet, millet, takaliang, and milo; and starch separated from potatoes such as potatoes, horse mackerel, and mackerel. etc. These may be used alone or in combination. Although the present invention requires the use of separated starch, products made by simply crushing or pulverizing (including powdering) wheat, cereals, and potatoes are not suitable for products manufactured using this as a raw material. The high amino acid content of alcoholic beverages results in alcoholic beverages with a lot of off-flavors and a high degree of coloring, making it difficult to obtain clear-tasting alcoholic beverages without frequent use of refining agents such as activated carbon, which inevitably leads to a decline in product value. .

Next, as a method of humidifying and granulating this starch to make granular starch, water is added uniformly to the starch, and the water content is 15 to 5.
0%, preferably 20 to 40%, into a wet mass (or wet mixed mass), which is then processed by ordinary granulation means to an outer diameter of 1
A granular starch of ~15 m111, preferably 3-8 mm is obtained. The humidification and granulation may be performed sequentially, or may be performed all at once in one step.

Examples of the granulation means include rolling granulation, fluidized bed granulation, stirring granulation, crushing granulation, compression molding, and extrusion molding. In addition, when humidifying and/or granulating the starch described in Section I, adding a binder (for example, a glue obtained by adding water or hot water to starch and heating it while stirring), the granular starch becomes difficult to break. preferable. In this case, the glue is 10-100% starch, especially 30-80%
It is preferable to add.

The granular starch obtained in this way may be used as it is, but in the superheated steam step of the method when the water content is high, the water content is 5 to 25%, preferably 10 to 20%, since it tends to adhere and bond to each other. It is preferable to dry it so that it becomes . Examples of the drying method include any means such as ventilation drying, hot air drying, and vacuum drying.

Granular starch obtained by drying only the surface is not only easy to process because it is difficult to adhere and bond to each other even when exposed to superheated steam, but it also has a large amount of water retained inside, so it is not only easy to process, but also has a large amount of moisture inside. It is preferable to perform a rapid depressurization treatment after pressure heating, as this will result in a suitable granular pregelatinized starch.

Next, the granular starch is heated under pressure in the presence of superheated steam to obtain granular pregelatinized starch.

In the present invention, it is extremely important to use superheated steam as a heating medium for granular starch, and other heating media, such as heated air or saturated steam, are not preferred because they cannot achieve the purpose of the present invention.

In other words, in the case of heated air, the thermal conductivity is poor, so it takes a long time to raise the temperature to the inside of the granular starch, and the temperature locally becomes high and the temperature rises throughout the granular starch. It has problems such as it is difficult to raise the temperature uniformly, it tends to burn, and granular starch tends to brown due to oxidation in a short period of time.
In addition, the alcoholic beverages obtained have an unpleasant taste, a burnt odor, and a brownish color.

In addition, in the case of saturated steam, when granular starch comes into contact with saturated steam, the steam condenses and adheres to the surface of the granular starch, and the starch on the surface gelatinizes, so that the granular starch adheres and bonds with each other. If it becomes a large lump, adheres to the inner wall surface of the device, or increases moisture locally, α
This makes it difficult to obtain granular pregelatinized starch (in the present invention, this is referred to as granular pregelatinized starch).

On the other hand, when using superheated steam, it is possible to prevent quality deterioration such as browning and scorching due to oxidation of granular starch, partial excess moisture in starch, gelatinization, clumping of granular starch, uneven gelatinization, etc., while preventing quality deterioration. By increasing the temperature of granular starch over time, it is possible to obtain granular pregelatinized starch, which is highly preferable as a koji raw material and/or a kake raw material in the production of alcoholic beverages.

Next, the pressure and heating conditions for granular starch vary depending on the particle size, the moisture difference between the inside and outside of the grain, and the desired degree of swelling, but usually the cage pressure is 0.5 to 15 kg/cm2,
In particular, 2 to 9 kg/cm" is preferable, and the temperature is 115°C to
350°C, especially 150-260°C is preferred. Moreover, the time is preferably 2 seconds to 5 minutes, particularly 5 seconds to 2 minutes. The relationship between temperature and time under the above pressure and heating conditions is inversely proportional.
It is preferable to shorten the time when the temperature is high and to lengthen the time when the temperature is low.

The heating conditions for the superheated steam used in the present invention are as described above.
If the temperature exceeds 50°C, it is not preferable because a burnt odor will adhere to the starch and the coloring (browning) and scorching will become significant. On the other hand, the gauge pressure is 0.5 kg/cm" and the temperature is 115
If it is less than 0.degree. C., the granular starch cannot be sufficiently gelatinized, making it difficult to obtain the desired granular gelatinized starch, which is not preferable.

On the other hand, the heating conditions are gauge pressure 0.5-15 kg/c.
When the temperature is I++2 and the temperature is 115 to 350°C, suitable granular pregelatinized starch without the above-mentioned disadvantages can be obtained.

The granular starch thus heated under pressure is gradually or preferably instantaneously released under lower pressure, for example atmospheric pressure, to obtain granular pregelatinized starch.

- The equipment for carrying out the superheated steam treatment described in
For example, Japanese Patent Publication No. 46-34747 r "Method and Apparatus for Producing Puffed Foods by Air Stream Heating Method", Japanese Patent Publication No. 55-33622
"Continuous steaming and heating device", JP-A-56-26180r
Apparatus described in "Heat sterilization method for powder and granular materials", JP-A-57-
82686r "Method and Apparatus for Heat Treatment of Particle Substances".

Next, the granular pregelatinized starch thus obtained is used as a koji raw material and/or a kake raw material in the manufacturing method of alcoholic beverages such as sake and shochu.
It can be used in part or in whole.

That is, when used as a raw material for koji, water is added to this granular pregelatinized starch to form a wet mass, and a seed koji mold such as Aspergillus oryzae is inoculated into this in the same way as steamed rice in the conventional rice koji manufacturing method. After adding the ingredients, koji can be obtained in 2 to 4 days by stirring appropriately at a temperature of 30 to 40°C. This koji can be used in the same way as conventional rice koji for sake and shochu.

In addition, when used as a raw material, steamed rice (ageed rice), koji rice, pumped water, acid (for example, lactic acid), as shown in Example 1 below, are used.
It can be used as part or all of the steamed rice in the conventional sake production method, in which yeast is mixed and fermented as moromi, or as shown in Example 2 below, it can be used as koji rice, steamed rice (ageed rice), or kumimai. Water and yeast are mixed to make moromi, fermented, aged, and distilled (
For example, it is used as part or all of the steamed rice in the conventional shochu production method (e.g., vacuum distillation).

The advantages of the present invention are as follows.

Conventional powdered pregelatinized starch dissolves too quickly and the viscosity of the moromi increases rapidly, which delays the growth of yeast and slows down fermentation, which tends to lower the yield.
Since the granular pregelatinized starch of the present invention dissolves little by little, the growth and fermentation of yeast will be active, and the process of moromi will be almost the same as that of conventional moromi using steamed rice as fried rice, and the yield will also improve.

In addition, the granular pregelatinized starch used in the present invention is not a powder but a granule, and although it is porous as a whole, it is relatively dense and hard, so it is easy to handle, and it is easy to handle the granular pregelatinized starch. It has good incorporation and can be suitably used as a raw material for koji.

In addition, during the preparation operation, there is less dust pollution because it does not scatter in the workplace, and it is easy to handle.

In addition, when powdered pregelatinized starch is mixed into a moromi with a comparatively low proportion of water, such as sake mash or roasted mash, it tends to partially adhesively bond and form small lumps in the mash. The dissolution of this part is delayed, the rate of saccharification becomes uneven, and it is relatively difficult to manage the moromi. However, since the granular pregelatinized starch of the present invention is granular, it does not form small lumps locally, and the mortar The mash is dispersed evenly and quickly, making it easy to manage the mash.

Furthermore, since the present invention uses starch as a raw material, it is light and
The resulting alcoholic beverage has a refreshing flavor and is highly palatable.

Hereinafter, the effects of the present invention will be specifically explained with reference to experimental examples and examples.

Experimental example 1 10 kg of cornstarch (moisture 10%) as raw material
was mixed with 6 kg of starch paste obtained by heating a 10% by weight potato starch aqueous solution with stirring, and kneaded.
A wet mixed material was obtained, which was placed in a basket (perforated plate with a hole diameter of 5 mm) of a single-type granulator made by Iwao Seisakusho Co., Ltd., and granulated by extrusion. Granular starch with an average moisture content of 15.0% was obtained.

Next, this granular starch is heated using a continuous pressure heating device using an air current heating method (device described in Japanese Patent Publication No. 46-34747).
, and heat-treated under the pressure and heating conditions listed in Table 1 below to obtain granular pregelatinized cornstarch having the appearance and characteristics listed in Table 1.

The digestibility of these enzymes (according to the Sake Rice Research Group's "Unified Analysis Method for Sake Rice") and degree of gelatinization (according to Keiji Kainuma et al., "Starch Chemistry," Zdan, 235 (1981)) are shown in Table 1. As shown.

From the results in Table 1, it can be seen that Category 2, which uses saturated steam, is sticky overall and forms partial lumps, has a low degree of gelatinization, has a slightly low level of direct reducing sugar and Baumé, and has the disadvantages of slightly low digestibility. In addition, in Category 3, which uses heated air, the overall color becomes light brown and has a considerable burnt odor, but in Category 1, which uses superheated steam, the obtained granular pregelatinized cornstarch is entirely smooth and granular. It is clear that there are no lumps, the color is white, there is no off-odor, the degree of gelatinization is very high, and the digestibility is high in Baume and direct reducing sugars, indicating that good results can be obtained.

=11- Experimental Example 2 In the method for producing granular α cornstarch in Experimental Example 1 above, granules with different particle sizes were prepared in exactly the same manner except that the pore diameter of the basket of the granulator was set to the pore diameter as shown in Table 2. α
Corn starch was obtained.

When we investigated the relationship between the particle size of granular starch and the characteristics of granular pregelatinized starch (formation of cohesive lumps) obtained by heat-treating the granular starch with superheated steam, we found the results shown in Table 2. Obtained.

From the results in Table 2, it can be seen that when the particle size of the granular starch is T, there are many bound lumps, but when the particle size is 2ml11, there are fewer and 3
It can be seen that when the diameter is larger than mm, they are no longer seen. That is, it can be seen that a very preferable granular pregelatinized starch can be obtained when the particle size of the granular starch is 2 m+a or more.

Table 2 (Note) 12 more ±: Occasionally found m: None Example 1 (Method for producing sake using various starches as raw materials) In the method for producing granular pregelatinized cornstarch in Experiment Example 1 above, the following raw materials are used: Various granular pregelatinized starches were obtained in exactly the same manner as in Experimental Example 1 except that the starches shown in Table 3 were used.

Next, using the granular pregelatinized starch thus obtained, sake was brewed according to the usual sake manufacturing method using the following brewing composition.

Mixed steamed rice (fried rice) 100g granular pregelatinized starch (
60g of fried rice 40g of koji rice 260g of water 260g of kojimai The kojimai is made by koji-making the white rice with a polishing ratio of 75% using the conventional method, adding 1.2 mQ of lactic acid (7.5%), and pre-cultured sake yeast. Ni-701 (Association No. 701)
The mash was inoculated at 1 x 107 cells per 1+oQ of water, and the temperature of the mash was maintained at 15°C from the time of preparation, and the mash was managed as usual.

=15= In addition, as a control, steamed rice (30 minutes steamed) of Kitahikari white rice produced in 1982 (polishing ratio 75%) was used in place of the ``-coordination pregelatinized starch'', and A1 was added, and 16 days after preparation. A top tank was performed. Note that the water absorbed up to the steaming step (white rice weight X O, 4) was excluded from the water absorption.

The fermentation time for the granular gelatinized starch preparation is slower in all categories than in the white rice (control) category, and the number of moromi is 19[1], which is 3 days later than 16 days in the white rice category. When the values and sensory characteristics were investigated, the results shown in Table 3 were obtained.

2m ! ! ! >!・・V taze Hard.　　. hot water L.

88 8 effect 8 d4 ・ 穎＄ま宮 8 国中 ) 2 2 , Crazy @ To -- From the results in Table 3, categories 1 to 3 of the present invention using granular pregelatinized starch treated with superheated steam Compared to control category 4, which uses steamed rice obtained by a conventional method, the component analysis values showed favorable results, and the produced sake had no off-taste or odor (scorched odor) and had a light flavor, that is, a refreshing taste. It can be seen that a high-quality alcoholic beverage with good flavor can be obtained.

Example 2 (Production of shochu using various granular pregelatinized starches as raw materials)
Using the raw material starches shown in the table, various types of granular pregelatinized starch were obtained by processing in the same manner as in the method for producing granular pregelatinized cornstarch in Experimental Example described in -.

Next, using the granular pregelatinized starch obtained in this way, shochu was prepared according to the usual method for producing shochu, using the following preparation composition.

The yeast used was rNo, A-12J (Kagoshima Industrial Research Institute).

For comparison, white rice (75% rice polishing ratio) is used as a control.
Steamed rice (steamed for 30 minutes) was used in place of the granular pregelatinized starch. In addition, the moisture absorbed during the steaming process (
White rice weight x0.4) was removed from the pumped water. Granular α of the present invention
The number of days for secondary fermentation for all categories is 1.
After 4 days, no difference was observed.

pll, acidity, and alcohol concentration of the obtained aged moromi.

When the fermentation ratio and the shochu obtained by distilling the aged moromi under reduced pressure were sensory evaluated, the results shown in Table 4 were obtained.

Incidentally, the fermentation ratio was determined by the following formula.

From the results in Table 4, the fermentation rate of the first to third categories of the present invention, which use granular pregelatinized starch treated with superheated steam, is higher than that of the control category, and the sensory evaluation of the product shochu also shows that the product shochu has an off-taste, an off-odor (
It can be seen that a new type of shochu with a light flavor and no burnt odor can be obtained.

Claims (6)

[Claims] (1) A method for producing alcoholic beverages characterized by humidifying and granulating starch to obtain granular starch, pressurizing and heating this in the presence of superheated steam, and using the obtained granular pregelatinized starch as a raw material. . (2) The method for producing an alcoholic beverage according to claim 1, wherein the starch is one or more selected from the group consisting of corn starch, potato starch, sweet potato starch, tapioca, sorghum starch, and millet starch. (3) The method for producing alcoholic beverages according to claim 1, characterized in that granular pregelatinized starch is used as a koji raw material. (4) The method for producing an alcoholic beverage according to claim 1, characterized in that granular pregelatinized starch is used as a raw material. (5) The method for producing an alcoholic beverage according to claim 1, wherein the alcoholic beverage is sake. (6) The method for producing an alcoholic beverage according to claim 1, wherein the alcoholic beverage is shochu.