JPS6366195B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a new shochu whose main ingredient is date palm and a method for producing the same.

Conventional technology The method of producing shochu is to make koji from rice (primary preparation), add steamed rice to the rice koji to make mash (secondary preparation), and then distill it to create unprocessed sake. In the case of shochu, various ingredients are added to it in addition to rice to create a mash, such as adding sweet potatoes to make potato shochu, adding barley to make barley shochu, and adding soba to make soba shochu. Therefore, the flavor of shochu is created by the combination of rice malt and secondary ingredients (this is called Otsu-class shochu under tax law). Otsurui shochu is distilled only once, but pure alcohol can be created by putting the alcohol-fermented mash through a continuous distillation machine to remove ingredients other than alcohol, so the scope of raw materials for mash is further expanded, and after crystallizing sugar. Blackstrap molasses and tapioca made from the highly toxic Japanese mackerel can also be used (this is called shochu under tax law and is commonly known as white liquor). Therefore, the characteristic of Otsuru shochu is that it is made by taking advantage of the characteristics of various raw materials, including sweet potatoes, barley, rice, brown sugar, soba, millet, millet, millet such as corn, yams, yam, and chestnuts. In recent years, even such products have been mobilized to meet the booming consumer preferences.

Problems to be Solved by the Invention In order to meet the increasing demand, the present invention also aims to solve the following problems:
Our goal is to develop new shochu raw materials and use unique and inventive manufacturing methods to provide new shochu that has never existed before.

Means for Solving the Problems In order to achieve this object, the present invention has the following configuration. That is, water and yeast are added to rice koji to create the mash, water and dried date palm fruits chopped into small pieces are added to the mash without steaming, and stirred to create mash, and the mash is distilled. It manufactures shochu using date palms as the main ingredient.

Example Examples of the present invention will be described.

2 tons of rice that has gone through the soaking and steaming process and 1800g of seed koji
Approximately 2.2 tons of rice malt mixed with 400 solid yeast bacteria
Add ~800g and 2400g of water and ferment for about 5 to 6 days to make about 4000g of sake mash, remove the seeds from the mash and add 6t of dried date palm fruits that have not been steamed and chopped into small pieces and water.
18,000 was added and mixed with stirring to create a mash of about 26,000, and after fermenting the mash for about 3 to 5 days,
Shochu (alcohol content: 45%) is distilled using a pot distillation machine that uses steam to produce approximately 7,600 ml of shochu.

Actions and Effects The shochu according to the present invention uses date palm fruit as its main ingredient. A date palm is an evergreen tree belonging to the palm family, and after flowering, it produces berries similar to jujubes, which can be eaten raw, as raw material for jam, or as dried fruit.The sap has a sugar content that can be used to make sugar. It is rich. In the present invention, in order to take advantage of the various characteristics of date palms, the dried fruit of date palms that have been harvested within one year are chopped into small pieces and added to the yeast mash without steaming. It facilitates non-steaming and allows for good fermentation. Conventionally, during the secondary preparation, rice, barley,
Although the step of steaming the raw materials for serving buckwheat noodles and the like has been essential, the present invention can save labor in this step. In addition, the role of koji in shochu production is to saccharify the starch contained in the raw materials in preparation for the alcoholic fermentation of sugar.
In the shochu based on date palms according to the present invention, the koji ratio can be reduced due to the high sugar content of date palms. The effects of the present invention can be efficiently exerted on dried date fruits within one year after harvesting, and although it is possible to use them with the seeds still in them, In the examples, raw materials from which seeds have been removed are used because the sugar value increases. It is also possible to use date palm juice, but the product does not have the characteristics of date palm. Therefore, in the present invention, dried fruit is used and the juice is not steamed, so the juice is unique to the raw material called date palm. It takes full advantage of its rich flavor. In other words, in the present invention, date palms are prepared without steaming in order to make the most of their characteristics. It is prepared without steaming to prevent it from being wasted.
Since the method of the present invention can save labor and shorten the manufacturing process compared to conventional manufacturing methods,
It is efficient in terms of economy, and its flavor is fruity and sweet, with high substance and palatability that completely changes the image of shochu. It has the remarkable effects mentioned above, such as making it possible to have a rich variety of product configurations and contributing to the spread of shochu.

Claims (1)

[Scope of Claims] 1. A shochu made from date palm as the main ingredient, which is characterized by using dried date palm fruit as the raw material for secondary preparation without steaming. 2. Add water and yeast to rice malt to create sake mash, add water and small dried date palm fruits to the yeast without steaming, stir and mix to create mash, and distill the mash. A method for producing shochu that uses date palm as the main ingredient.