JPS6211591B2 - - Google Patents

Description

[Detailed description of the invention]

This invention relates to a method for producing distilled spirits using Brazilian palm kernels. When using Brazilian palm kernels to make alcoholic beverages, they are considered unsuitable as raw materials for alcoholic fermented drinks because they have a unique natural flavor and if the kernel seeds and pulp are used at the same time, fermentation will be inhibited. It is something. Conventional methods for producing alcoholic beverages using grains include:
First, there is a method of soaking fresh fruit along with sugar in high-concentration shochu and extracting its components. However, even if Brazilian palm kernels were used as a raw material for alcoholic beverages using this method, the flavor unique to Brazilian palms would not be obtained, and instead a poor flavor (likely caused by the caprone enzyme) would be imparted. Not available. Therefore, the present invention aims to ferment and impart the good flavor contained in fresh Brazilian palm fruit to produce a distilled liquor, which is made from Brazilian palm, a specialty of Miyazaki Nichinan in Japan. Example: According to the manufacturing method of Otsu-class shochu, 0.2% (4 kg) of seed koji (Kawachi fungi) was used on 200 kg of domestic crushed rice, and the koji was made using a conventional method to produce 120% equivalent amount, that is, 240 kg of water. Add and perform the primary preparation. After finishing the first stage on the 6th day, rice is added as a second stage preparation.
Add 360 kg of water to 200 kg. After the secondary preparation, on the 10th day, 100 kg of Brazilian palm fruit is steamed for 20 minutes, the pulp is heat denatured, the epidermis is removed, only the pulp is added to moromi, mixed, fermented, and distilled on the 3rd day after adding the pulp. conduct. The distillation method is to use a single vacuum distillation machine and perform distillation at a vacuum degree of 100mm/Hg distillation temperature of 60℃, and complete the distillation in such a way that the distillate product has an alcohol concentration of 35% or more. This distilled product is further cooled to a temperature of 5℃ over two days, and activated carbon is added to the product amount while maintaining that temperature.
An amount equivalent to 0.02% (100g) is used for final purification through a furnace 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] Grains

[Table] However, in implementing this Act, the following conditions shall be taken into consideration. First of all, regarding the quality of the raw materials, we must select fresh, ripe Brazilian palm fruits. Next, when pre-processing the Brazilian palm kernels, carefully assess the ripeness of the Brazilian palm kernels and heat them with steam for 10 minutes.
This is done for ~20 minutes to remove the green flavor and cabroic acid flavor, and the epidermis is removed by centrifugation, and only the pulp is used for preparation. The best time to add the mixture is on the 9th or 10th day after the secondary main fermentation has finished, and if it is fermented and aged for an additional 3 to 4 days, the flavor of the Brazilian palm pulp will be harmonized well. At this time, distillation is carried out using a vacuum distillation machine at a reduced pressure of 100 mm/Hg and a distillation temperature of 60°C, and the alcohol content of the distilled product is 35°%.
At this point, distillation is completed to prevent changes in flavor and produce a distilled liquor using Brazilian palm kernels with a tropical flavor.

Claims (1)

[Claims] 1. According to the Type B manufacturing method using rice as a secondary preparation raw material, 8 to 10 days after the secondary preparation, rice is preheated with steam for 10 to 30 minutes, and the seeds are heated without crushing. The pulp and seeds are centrifuged, only the pulp is taken out, cooled, mixed with secondary moromi, fermented, and 12 to 14 days after secondary preparation, the degree of decompression is 50 to 150.
mm/Hg, distill under reduced pressure at a distillation temperature of 65°C or lower to achieve an alcohol concentration of 35% or higher, maintain the product temperature at 4°C to 6°C within 2 to 3 days, and then add Brazilian palm grain activated carbon at that temperature. A method for producing distilled liquor using Brazilian palm kernels, which is filtered and treated with 0.01 to 0.04% of the product amount.