JPH0347834B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is a wakame shochu with a wakame flavor, which is produced by mixing wakame as part of the fermentation raw materials in the manufacturing process of Otsu-class shochu, fermenting it together with the main raw material of shochu, and distilling it. This relates to a manufacturing method. [Prior Art] Conventional shochu is manufactured using starchy raw materials such as rice, barley, potatoes, sake lees, and buckwheat, or carbohydrate raw materials such as brown sugar. In addition to these, various other raw materials have been tried as raw materials for shochu, such as carrots, sesame seeds, coffee beans, pearl barley, potatoes, pumpkins, lotus roots, chestnuts, caltrops, millet, waste, and black tea. On the other hand, Japanese Patent Application Laid-open No. 49-54592 describes a method for obtaining a seaweed-flavored liqueur by soaking seaweed in brewed liquor or distilled liquor, and a method for adding seaweed at the final stage of the fermentation process of brewed liquor such as wine. A method for producing seaweed liquor is disclosed in which fermentation is carried out in the presence of seaweed, and it is shown that wakame can be used as one of the raw materials for the seaweed. Furthermore, Japanese Patent Publication No. 56-7670 discloses a method for producing a brewed liquor having a wakame flavor by adding sugars to an extract obtained by extracting seaweed such as wakame with hot water and fermenting the extracted liquid. [Problems to be Solved by the Invention] Conventional shochu made from rice, barley, potatoes, sake lees, buckwheat, etc. has a drawback of having a unique odor and taste. Liquor obtained by soaking seaweed in the above-mentioned brewed liquor or distilled liquor, and seaweed liquor obtained by adding seaweed or its extract during the fermentation process of brewed liquor and fermenting in the presence of the liquor, both of which include wakame etc. The water- and alcohol-soluble components of seaweed, such as polysaccharides, amino acids, organic acids, etc., are contained as they are, and liqueurs and brewed liquors made by dissolving extracts containing these polysaccharides have high viscosity. Because it contains a large amount of flavor components, it is far from a refreshing flavor. Therefore, an object of the present invention is to provide a method for producing shochu that improves the odor and taste of conventional shochu and has a refreshing flavor and an extremely mellow wakame flavor. [Means for Solving the Problems] In order to achieve the above object, the inventor of the present invention has conducted intensive research and found that by adding wakame in the sugar brewing process, fermenting it, and then distilling it, The present inventors have discovered that it is possible to obtain wakame shochu with an extremely refreshing wakame flavor, leading to the completion of the present invention. That is, the gist of the present invention is a method for producing wakame shochu, which is characterized by mixing wakame in the moromi fermentation step, fermenting it, and then distilling it in the conventional method for producing Otsu-class shochu. Raw materials for producing the wakame shochu of the present invention include rice (polished rice, brown rice), wheat (barley, pearl barley, etc.), buckwheat, chestnuts, millet, millet, sweet potato (amashiyo, mountain potato), corn, brown sugar, etc. Although any known raw material for manufacturing Otsu-class shochu can be used, each step of the method for manufacturing wakame shochu of the present invention will be explained in detail using rice as an example. (i) Koji making process The koji making process is made by washing and soaking polished rice, draining it, steaming it in a pot, inoculating it with seed koji (white koji mold or yellow koji mold), and keeping it at an appropriate temperature to incubate the koji mold. (ii) First moromi production process (shu mash production process) Put the koji and steamed rice produced in the above koji production process into the first fermentation tank, add a small amount of yeast solution, and heat to 20 to 30℃.
When fermented for 7 to 10 days at a temperature of
A primary mash containing 10-15% is obtained. (iii) Second mash production process The first mash is transferred to the second fermentation tank, and koji and steamed rice are further added to it (first stage addition).
Ferment at a temperature of 25℃ for about 1 day. This is transferred to a larger fermentation tank, koji and steamed rice are added thereto (second stage addition), and fermented at a temperature of 10 to 25°C for about one day. This is transferred to a larger fermentation tank, koji and steamed rice are added thereto (third stage addition), and similarly fermented at a temperature of 10 to 25°C for about 7 days. To this, add 5 to 50% by weight of raw seaweed steamed and cut into thin pieces based on the whole raw rice, and then
Fermentation is completed for ~15 days and a secondary mash with an alcohol content of 14-17% is obtained. In this second moromi production process, if the koji and steamed rice are added in two or three stages as described above, the fermentation will proceed preferably, but even if the entire amount of koji and steamed rice is added in one stage, good. When adding koji and steamed rice in multiple stages, wakame can be added at any time during the fermentation period of 7 to 20 days, at the same time as the final stage addition, or after the final stage addition. , after adding wakame, at least 1 more
It is preferable to ferment for a few days to impart a wakame flavor to the shochu. For the wakame seaweed used in the present invention, all parts of the algal body, including leaves, stems, and roots, can be used. Fresh wakame can be used, or dried wakame can be rehydrated. After steaming, wakame is cut or crushed and added to the mash during fermentation, but instead of being steamed, it is treated with an acid such as lactic acid or an alkali such as sodium hydroxide as permitted by the Liquor Tax Law. May be used. It is preferable to add wakame to the moromi at the same time as the addition of koji and steamed rice at the final stage of the second mash production process, or several days later, but it is preferable to add it to the mash at an earlier stage of the second mash production process. Alternatively, it may be added to the mash during the first mash production process. (iv) Distillation process If the obtained secondary mash is single-distilled under normal pressure or reduced pressure according to the conventional method, the alcohol content will be 42
~44% distillate is obtained. This distillate is a flavorful shochu with a wakame flavor. After filtering this shochu, it is stored for a certain period of time.
Bottled and shipped. [Effect] The algae of wakame, especially the roots, contain a large amount of laminaran, a type of polysaccharide consisting of D-glucose, as a carbohydrate. This laminaran is hydrolyzed to produce glucose during fermentation, and is further subjected to alcohol fermentation by yeast. In addition to laminaran, wakame algae contain large amounts of alginic acid and other polysaccharides, inorganic salts, and proteins, which make up the unique flavor components, but most of these are broken down during the fermentation process. Alternatively, it is eluted into the mash as it is. If this mash containing wakame flavor components is single-distilled under reduced pressure, only the flavor components with a relatively small molecular weight and a refreshing flavor will be distilled out, and viscous components such as alginic acid and components that cause off-taste will be distilled out. Since these components remain in the pot, an extremely mellow shochu with a refreshing aroma and flavor, and a seaweed flavor can be obtained. The wakame shochu obtained by the wakame shochu manufacturing method of the present invention not only has an extremely refreshing and mellow wakame flavor, but also has a unique shochu smell compared to conventional shochu such as potato shochu, barley shochu, and soba shochu. By adding a small amount, for example 5 to 30%, of this wakame shochu, the odor of the shochu can be eliminated and a shochu with an extremely mellow flavor can be obtained. [Examples] Example 1 Using white koji for shochu as a seed koji and using polished rice as a raw material, primary mash and secondary mash were fermented according to the mixing ratio shown in Table 1.

[Table] Here, kojimai indicates the weight of the raw material rice for koji, and kakemai indicates the weight of the raw material rice for steamed rice. In the first mash production process, raw materials were added in three stages. The first mash production process is carried out by the usual method, and this is transferred to the first stage tank of the second mash production, and koji made from 130 kg of malted rice and steamed rice made by steaming 220 kg of polished rice are added.
It was kept at 17°C for 1 day. Next, this was transferred to the second stage tank, and koji made from 180 kg of koji rice and 420 kg of polished rice were added.
It was kept at 13-17°C for 1 day. Transfer this to the third tank,
Furthermore, koji made from 160 kg of koji rice and steamed rice made by steaming 340 kg of polished rice were added and fermented at 13 to 17°C. 7
After fermenting for several days, steam 480kg of wakame.
Add the finely chopped ingredients and stir evenly, then add 5 times more.
Fermentation continued for several days. After fermentation was completed, it was distilled in a pot still to obtain wakame shochu. Example 2 The wakame shochu produced in Example 1 and the control shochu using kelp and red algae kakumata as raw materials instead of wakame were subjected to sensory tests for fragrance, mellowness, and flavor using a panel test. Ivy. The sensory test results are shown in Tables 2 to 4.

【table】

【table】

[Table] Example 3 Add 20% of the wakame shochu obtained by the wakame shochu manufacturing method of the present invention to potato shochu, soba shochu, and barley shochu, respectively.
A sensory panel test was conducted to compare the aroma, mellowness, and taste of wakame shochu with the addition of wakame shochu and those without wakame shochu. The results are shown in Tables 5 to 7.

【table】

【table】

〔Effect of the invention〕

According to the production method of the wakame shochu of the present invention, a wakame shochu having an extremely refreshing aroma and a mellow and delicious flavor can be obtained. The flavor of this wakame shochu is outstanding compared to other shochu made from seaweed, such as kelp shochu. Furthermore, the wakame shochu obtained by the manufacturing method of the present invention can be added to potato shochu, soba shochu, barley shochu, etc. in small amounts to eliminate the unique odor of these shochu, and make these shochu with a refreshing aroma and mellow flavor. There is a remarkable effect that can be turned into soju.

Claims (1)

[Scope of Claims] 1. A method for producing wakame shochu, which is characterized by mixing wakame in a moromi fermentation step, fermenting it, and then distilling it in a conventional method for producing Otsu-class shochu. 2 In the manufacturing process of Type O shochu, which consists of a koji making process using starchy raw materials, a first mash manufacturing process, a second mash manufacturing process, and a distillation process using a single distillation method, the second mash manufacturing process The method for producing wakame shochu according to claim 1, wherein the fermentation is carried out by mixing 5 to 50% wakame to the entire starchy raw material during the fermentation. 3. The method for producing wakame shochu according to claim 2, in which rice, wheat, or buckwheat is used as the starchy raw material. 4. The method for producing wakame shochu according to claim 1, which uses sugars such as brown sugar as a fermentation raw material.