JP3100142B2 - Production method of muddy shochu - Google Patents

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing a second class shochu, more specifically,
The present invention relates to a method for producing a stable turbid shochu in a state where a higher fatty acid ester as a taste component in the shochu is turbidized in the shochu at a high concentration.

[Prior Art] Class B shochu, also called full-scale shochu, is shochu obtained by a simple distillation method, and has a unique flavor derived from raw materials, unlike shochu shochu by a continuous distillation method. recent years,
By improving the manufacturing method, its unique flavor has been softened, and it has been improved to meet general tastes.However, with the diversification of shochu, many people are hoping for a traditional muddy shochu. .

The second class shochu contains higher fatty acid esters such as ethyl palmitate and ethyl linoleate as taste components, and these components impart richness to the shochu, but these are too much. And it floats up and is oxidized in the air,
Decomposes to produce an oily off-flavor and when the temperature drops,
Solubility drops and deposits as drips, significantly impairing commercial value. For this reason, transparent Otsu Shochu, which is widely used, is filtered once to remove the above components before shipping. However, muddy Shochu, which is characterized by its richness, is generally split without filtering the original sake. The product is watered.

[Problems to be Solved by the Invention] However, in the conventional method for producing turbid shochu, the turbidity of shochu is reduced to about 35 (▲ OD ¹⁰ ₆₆₀ ▼) at most because of the above-mentioned problem caused by the higher fatty acid ester. I can't do that. Even below this, there is a high risk that flotation will occur with the passage of time, and that ori will occur as the temperature drops.

Accordingly, the present invention is to provide a method for producing a cloudy shochu in which the disadvantages of the cloudy shochu produced by the above-mentioned conventional production method are solved and an oily component which is also a taste component is stabilized at a high concentration.

[Means for Solving the Problems] The present invention is characterized in that the distilled shochu after the distillation is subjected to ultrasonic treatment for 5 to 10 minutes.

The ultrasonic treatment may be performed immediately after the distillation, or may be performed after the oil component has been stored and floated, and may be uniformly dispersed.

In addition, generally, the oily components obtained in the filtration step of the production of transparent shochu, and the oily components that floated during storage, such as the oily components once separated from the shochu, were subjected to ultrasonic treatment and added to the shochu. It can also be a high concentration turbid shochu. According to this method, the turbidity and the flavor can be set in a wide range according to the purpose, so that it is possible to produce various and liquor stable turbid shochu.

The conditions of the ultrasonic treatment are appropriately selected depending on the type of the second kind shochu and the amount of the oil component contained, but usually, the wavelength is 20 to 50 KH.
z, processing time is 5-10 minutes.

[Action] It is known that higher fatty acids or higher fatty acid esters contained in shochu form ionic bonds with metal ions such as Cu and Fe as nuclei, and these coagulate and precipitate as drips. However, as will be described later, sonication not only breaks this temporarily to improve dispersibility,
It has been found that its dispersibility and stability are maintained over a long period of time. The ability to maintain high-concentration turbid shochu, which was impossible at all in the past, over a long period of time without the floating of oily components or sedimentation of slime, is another type of liquor in the class B shochu. In relation to the various components, it can be considered that a very stable colloidal state was formed after the ultrasonic treatment.

[Example] An example of the present invention will be described below.

A potato shochu was produced according to a conventional method, and during storage, oily components separated and floated on the surface were scooped together with a part of the shochu. This fraction (alcohol 25%, oily component 0.1% or more)
Put in the treatment tank of the ultrasonic generator or put the vibrator in the container and perform ultrasonic treatment at 20 to 50 KHz for 5 to 10 minutes. The treated product is turbidity 5 (▲ OD ¹⁰ ₆₆₀ ▼) ) Was added in an appropriate amount to the ordinary type B shochu to produce shochu having each turbidity shown in Table 1. As a control, the same amount of the above fractions without ultrasonic treatment was added to produce a control shochu, and the results of turbidity, properties and liquor after one month are shown in Table 1.

The fractions not subjected to ultrasonic treatment were separated immediately after the addition and could not be brought into a stable suspension state.

On the other hand, the muddy shochu ultrasonically treated according to the present invention does not separate oily components at any turbidity, and
Even after a month, it was stable and no deterioration of the sake quality was observed.

[Effects of the Invention] As described above, according to the method of the present invention, the oily component in muddy shochu can be made to be in an extremely stable state for a long period of time. Shochu can be produced. For this reason, the higher fatty acid ester as a taste component can be incorporated into shochu at a high concentration, and it is possible to provide a richer and more stable alcoholic turbid shochu.

Claims (1)

(57) [Claims] 1. A method for producing turbid shochu, comprising subjecting a distilled shochu to an ultrasonic treatment for 5 to 10 minutes.