JPH06102009B2 - Sesame shochu manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sesame shochu, and more particularly to a method for producing soft and easy-to-drink sesame shochu by controlling the fermentation temperature in the production process.

[0002]

2. Description of the Related Art As described in Japanese Examined Patent Publication No. 56-104949, in order to produce sesame shochu, a manufacturing process for producing rice koji is first carried out, and then water and "Sashimoto" are added to the rice koji. ] Is added to carry out the primary charging and the primary fermentation is carried out. The fermentation temperature at this time is usually the maximum temperature of 28 to 30 ° C. After the temperature gradually decreased in the final stage of the primary fermentation, a secondary raw material such as steamed wheat was added to carry out a secondary charging, and the secondary fermentation was usually performed at a maximum temperature of 28 to 30 ° C.

In the secondary fermentation, the temperature of the product is left to cool, and after the maximum temperature of 2 to 3 days after the secondary preparation, the product temperature is gradually lowered, but especially a cooling pipe is put in the tank. Since the product temperature has not been artificially lowered, even at the end of fermentation, 22
The temperature is maintained at ~ 23 ° C. The sesame raw material is also added at the maximum temperature on the 3rd to 4th day of the second fermentation, until the distillation.
Fermented for ~ 11 days.

The sesame shochu produced in Japanese Patent Publication No. 56-104949 as described above has a high fermentation temperature (the maximum temperature is 28) because the sesame as the third raw material is added 3 to 4 days after the secondary charging. ~ 30 ℃), so moromi amino acids,
Volatile acids increase. When this moromi is distilled according to the usual method, the acidity of shochu is as high as 1.3-1.5 and the taste is rough.
There are many miscellaneous tastes. Further, when the amount of sesame added as the third raw material is increased, the flavor of sesame is too strong and the taste is heavy. Therefore, a long aging period is required for commercialization.

The tendency of the Japanese dietary habits is that oils are increasing year by year, while salt, soy sauce, miso and sugar are decreasing. As a result, the taste of alcoholic beverages has come to be demanded to be light and soft.

[0006]

SUMMARY OF THE INVENTION The first object of the present invention is to provide a soft and easy-to-drink sesame shochu which suits modern tastes. The second object is to provide sesame shochu which has a mellow taste and can be immediately commercialized without being aged for a long period of time.

[0007]

Means for Solving the Problems As a result of intensive research to solve the above-mentioned problems, the present inventor has found that in the process of producing sesame shochu, the maximum temperature of primary fermentation, secondary fermentation, and moromi The purpose can be achieved by controlling the temperature to be lower than before and controlling the product temperature to be artificially gradually decreased from the middle stage of fermentation, especially from the 7th day of the secondary fermentation. The present invention has been completed by finding that the aging period can be significantly shortened by setting the time to within a day.

That is, the present invention is as follows. (1) In the production process of sesame shochu, the maximum temperature of the primary fermentation is set to 23 ° C or lower, the maximum temperature of the secondary fermentation is set to 21 ° C or lower, and the product temperature is adjusted from the 6th to 8th day of the secondary preparation. Control the temperature so that it gradually drops, and adjust the product temperature at the time of sesame addition to 16 ℃.
The following is a method for producing sesame shochu, which comprises fermenting and distilling.

(2) The method for producing sesame shochu according to the above item (1), wherein the sesame as a tertiary raw material is added within 3 days before distillation.

(3) At least one selected from the group consisting of sesame after crushed oil to remove oil, sesame after roasted and oiled to remove oil, and sesame roasted and ground The method for producing sesame shochu according to the above (1) or (2), which is one kind.

When producing shochu, rice koji is first produced from polished rice. In this kuki-making process, milled rice is washed with water, dipped and drained to obtain dipped rice, which is then steamed to produce steamed rice. Seed malt is added to and mixed with this steamed rice, and the mixture is drawn into a koji-making machine to carry out koji-making at 35 to 36 ° C. for about 44 to 45 hours to obtain rice koji.

Next, water and seeds (Sashimoto) are added to this rice koji.
Is added, mixed and alcohol-fermented to enter the aging moromi process of producing aged moromi. When producing sesame shochu, the inoculum (yeast) used for the primary charging is not the cultured yeast, but Sashimoto (inoculum) grown in liquor. In the present invention, the product temperature is controlled so that the maximum temperature of this primary fermentation was 28 to 30 ° C in the past, but is 20 to 23 ° C in the present invention. The sake mother is raised at this temperature for 4 to 5 days.

In the secondary fermentation, steamed barley is usually added to the primary mash, which is washed with water, dipped and drained, and then steamed to prepare a secondary charge. In the present invention, the maximum temperature of this secondary fermentation was 28 ° C to 30 ° C.
The product temperature is controlled so that it becomes as follows.

From the 7th to 8th day, preferably the 7th day of the secondary charging, the product temperature is controlled to gradually decrease so that the product temperature becomes 16 ° C or lower when sesame is added within 3 days before distillation. To control.

The sesame is conventionally selected from the group consisting of sesame after oil extraction and oil removal, sesame after roasting and oil extraction and oil removal, and sesame roasted and ground. At least one kind is used. That is, one or more of these sesame seeds are used.

Conventionally, the sesame was added at the maximum temperature of the secondary fermentation of 28 to 30 ° C., but in the present invention, when the product temperature is gradually lowered to 16 ° C. or less, especially before distillation 3
It should be added within a day.

[0017]

[Operation] When the fermentation temperature rises, the yeast will die. When yeast die, amino acids increase and volatile acidity increases. Therefore, the acidity of the product is high. Therefore, in the present invention, by keeping the primary fermentation temperature of moromi at 23 ° C. or lower, the secondary fermentation temperature at 21 ° C. or lower, and lowering the product temperature from the middle stage (7th to 8th day) of secondary preparation, Prevents the death of yeast inside and reduces the increase in amino acid and volatile acidity in mash.

Next, the temperature of the sesame as the third raw material when the sesame is added is set to 16 ° C. or lower, and the addition time is within 3 days before the distillation, so that the miscellaneous components such as proteins contained in the sesame are included. It is possible to produce a soft and tasty Marui sesame shochu which has excellent flavor by distilling this moromi under reduced pressure according to a conventional method.

[0019]

EXAMPLES The present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Example 1 Koji making process ... 3,000 kg of polished rice was washed with water and subjected to 1 at 18 ° C.
Immerse in water for 0 minutes, drain and drain to make soaked rice. The soaked rice was steamed for 50 minutes with a continuous steamer to obtain steamed rice having a water content of 34.5%.

To this steamed rice, 3,600 kg of seed koji was added, cooled and drawn into a koji making machine at 34 ° C. Koji making time 44 hours 30
Minutes, the koji was made at a product temperature of 36 ° C. at the time of turning to produce rice koji. This rice koji has a temperature of 35.5 by automatic control ventilation.
Keep at 41 ° C. The analytical value of this rice koji is 22.0.
%, Acidity 7.4 (analyzed by the National Tax Agency prescribed analysis method).

Aging and mashing process: rice koji and water 4,000
0 liter and 3 liters of sashimoto were added to make a primary charge liquid (6,343 liter). Primary fermentation was carried out for 5 days to obtain primary mash 6,245 liters. The maximum temperature of the primary fermentation was 21.6 ° C.

The primary moromi was transferred to the secondary fermenter, 6,000 kg of refined barley was washed with water, immersed in water at 18 ° C. for 30 minutes, and the drained soaked barley was steamed for 50 minutes with a continuous steamer and cooled. The steamed barley (water content 36.5%) and water 9,000 liters were added to carry out secondary charging. The charging temperature was 18.2 ° C and the quantity was 22,962 liters. The maximum temperature of the secondary fermentation was 20.0 ° C. From the 7th day of the second preparation, the product temperature is controlled to gradually drop.

Within 2 days before distillation when the temperature of the secondary fermentation liquor became 16.0 ° C. or lower, 2,300 kg of sesame after oil removal by oil extraction (product temperature at the time of addition 16 ° C., volume 22 , 87
It was 7 liters. ) Was added to make a third charge. The aging mash 22,962 liters were obtained in 2 days of the third fermentation period. The alcohol content of the aging mash was 18.3% and the pure alcohol content was 4,202.04 liters.

This aging moromi is divided into 4 times, and -650
The product (alcohol content: 44.3%, yield: 8,455 liters, pure alcohol: 3,745.57 liters, distillation rate: 89.38%) was obtained by vacuum distillation at mmHg and a boiling point of 45.8-50.9 ° C. Obtained. The analytical value of this Shochu is acidity 0.
67, pH 4.80, conductivity 6.8 μs / cm.
Tables 1 and 2 show the analysis values and the rates of the fermentation process of this mash.

[0025]

[Table 1]

[Table 2]

Example 2 Koji making process: 3,000 kg of polished rice was steamed in the same manner as in Example 1 to obtain steamed rice having a water content of 35.0%, and after cooling, seed koji 3,6
00g is added, mixed and drawn into a koji making machine. The temperature at the time of drawing in was 33.5 ° C. The koji making time was 44 hours and 30 minutes, and the koji was made at a product temperature of 35 ° C. at the time of turning back to make koji. The temperature is maintained at 31 to 38.5 ° C by automatic control ventilation. The analysis value by the National Tax Agency prescribed analysis method of Yonekoji was water content 25.0% and acidity 9.10.

Aging moromi process ... rice koji with water 4,000
0 liters and 3 liters of Shimoto were added to make a primary charge liquid (6,401 liters). Primary fermentation was carried out for 4 days to obtain 6,385 liters of primary mash. The maximum temperature of the primary fermentation was 20.0 ° C.

This primary moromi was transferred to the secondary fermenter, and 6,000 kg of refined barley was steamed (with a water content of 3) as in Example 1.
(5.2%) and 9,000 liters of water were added for secondary charging. Preparation temperature 18.8 ℃, quantity 2
It was 3,074 liters. Maximum temperature of secondary fermentation is 2
It was 0.4 ° C. From the 8th day of the second preparation, the product temperature is controlled so as to gradually drop.

Within 3 days before distillation when the temperature of the secondary fermentation liquor becomes 16.0 ° C. or lower, sesame roasted and ground 2,
300kg (product temperature at the time of addition 15.6 ℃, capacity 22,904
It was 3 liters). After 3 days of the third fermentation, 23,023 liters of aging mash were obtained. The alcohol content of the aged mash was 18.2% and the pure alcohol content was 4,190.18 liters.

This aging moromi is divided into 4 times, and -640
The product (alcohol content: 44.3%, yield: 8,553 liters, pure alcohol: 3,788.97 liters, distillation rate: 90.16%) was obtained by vacuum distillation at mmHg and a boiling point of 43.9 to 52.6 ° C. Obtained. The analytical value of this Shochu is acidity 0.
The pH was 65, the pH was 4.80, and the electric conductivity was 6.2 μs / cm.
Tables 3 and 4 show the analysis values and the rates of the fermentation process of this moromi.

[0031]

[Table 3]

[Table 4]

[0032]

EFFECTS OF THE INVENTION According to the present invention, the maximum temperature of fermentation is greatly lowered, and the product temperature is controlled to gradually decrease from the 6th to 8th day of the secondary fermentation, and the product temperature at the time of sesame addition is controlled to 16 ° C. By setting the following, the acidity of conventional shochu is 1.3-
The value of 1.5 could be reduced to 0.65 to 0.67. This made it possible to make soft, easy-to-drink sesame shochu that suits modern tastes. Furthermore, by setting the time of addition of sesame to within 3 days before distillation, it was possible to suppress the leaching of miscellaneous components such as proteins contained in sesame and to make shochu with a soft flavor and a round taste.

Claims (3)

[Claims] 1. In the process of producing sesame shochu, the maximum temperature of the primary fermentation is 23 ° C. or lower and the maximum temperature of the secondary fermentation is 2 ° C.
Production of sesame shochu characterized by setting the temperature to 1 ° C or lower and gradually lowering the product temperature from the 6th to 8th day of secondary charging, and fermenting and distilling the product temperature at the time of addition of sesame to 16 ° C or lower. Method. 2. The method for producing sesame shochu according to claim 1, wherein the sesame as the third raw material is added within 3 days before distillation. 3. At least 1 selected from the group consisting of sesame after crushing and removing oil, sesame after roasting and then crushing and removing oil, and sesame roasted and ground. The method for producing sesame shochu according to claim 1 or 2, which is a seed.