JPH07114683B2 - Wakame shochu - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention, in the manufacturing process of shochu shochu, mixed with wakame as a part of the fermentation raw material, fermented with the main raw material of shochu, and distilled. The present invention relates to wakame shochu having a wakame flavor obtained by the method.

[Prior Art] Conventional shochu shochu is produced using a starch material such as rice, wheat, potato, sake lees, and buckwheat, or a sugar material such as brown sugar.
Besides this, carrots, sesame, coffee beans,
Various raw materials such as wheat, potatoes, pumpkin, lotus root, chestnuts, diamonds, acne, scraps, and black tea have been tried.

On the other hand, in JP-A-49-54592, a method of obtaining seaweed-flavored liqueur by dipping seaweed in brewed or distilled liquor,
Also disclosed is a method for producing seaweed liquor, in which seaweed is added at the end of the fermentation process of brewed wine such as wine to perform fermentation in the presence thereof, and as one of the raw material seaweed, wakame can be used. It is shown.

Further, 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 seaweeds such as wakame with hot water and fermenting.

[Problems to be solved by the invention]

Conventional shochu made from rice, wheat, potato, sake lees, buckwheat, etc. has the drawback of having a unique odor.

Liqueur obtained by dipping seaweed in the above brewed liquor or distilled liquor, seaweed liquor obtained by fermentation by adding seaweed or its extract in the fermentation process of brewed liquor, is any Water contained in seaweed such as seaweed, polysaccharides that are soluble in alcohol, amino acids, organic acids and the like as they are, liqueur and brewed liquor in which extracts containing these polysaccharides are dissolved have a viscosity It is expensive and contains a lot of miscellaneous components, so it is far from a refreshing flavor.

Therefore, an object of the present invention is to improve the odor of the conventional type B shochu, and to provide shochu having a refreshing flavor and an extremely mild seaweed flavor.

[Means for solving problems]

In order to achieve the above object, the present inventor has conducted extensive studies, after adding and fermenting wakame seaweed in the brewing process of sugar, by distilling it, it has a seaweed flavor, an extremely refreshing flavor. We found that we could obtain wakame shochu,
The present invention has been completed.

That is, the gist of the present invention is wakame shochu obtained by mixing and fermenting wakame in the moromi fermentation process in the process of producing shochu shochu and distilling it.

The raw materials for producing the wakame shochu of the present invention include rice (polished rice, brown rice), barley (barley, hatomu, and others), buckwheat, chestnut, millet, potato, sweet potato, mountain sweet potato, brown sugar, etc. Although a known raw material for producing shochu shochu can be used, the method for producing wakame shochu of the present invention will be described in detail by taking the case of using rice as a raw material as an example.

i) Koji-making process In the koji-making process, the polished rice is washed and soaked by a conventional method, then drained, steamed in a vinegar, inoculated with seed koji (white koji mold or yellow koji mold), and kept at an appropriate temperature to reproduce koji mold. ii) Primary moromi production process (shubo production process) The koji and steamed rice produced in the koji production process were placed in a primary fermenter, a small amount of yeast solution was added, and the temperature was 20 to 30 ° C for 7 to 10 ° C. When fermented daily, the primary moromi containing 10 to 15% of alcohol is obtained.

iii) Second moromi production process The first moromi is transferred to the second fermenter, and koji and steamed rice are further added to this (first stage addition), and fermented at a temperature of 10 to 25 ° C for about 1 day. This is transferred to a larger fermentor, to which koji and steamed rice are added (second stage addition) and fermented at a temperature of 10 to 25 ° C for about 1 day. Transfer this to a larger fermentor, add koji and steamed rice to it (third stage addition), similarly 10-25 ℃
Ferment at the temperature of about 7 days. Steamed raw wakame seaweed, chopped into thin pieces and added 5 to 50% by weight to the whole raw rice, fermented for 7 to 15 days to complete fermentation, and secondary moromi with 14 to 17% alcohol To get

In this secondary moromi production process, if the addition of koji and steamed rice is added in two or three stages as described above, the fermentation proceeds preferably, but even if the total amount of koji and steamed rice is added in one stage Good. When adding koji and steamed rice in a plurality of stages, wakame may be added at any time during the fermentation period of 7 to 20 days, simultaneously with the addition of the last stage or after the addition of the last stage. It is preferable to impart the seaweed flavor to shochu by fermenting it for at least one day to several days after addition of the seaweed.

The wakame used for producing the wakame shochu of the present invention is a leaf of an algal body,
You can use every part of the stem and root. As the seaweed, raw seaweed can be used, or dried seaweed can be returned to water and used. After steaming the wakame, it is chopped or ground and added to the moromi during fermentation, but instead of being steamed, it is treated with an acid such as lactic acid or an alkali such as sodium hydroxide recognized by the Liquor Tax Law. Good.

It is preferable to add wakame to moromi at the same time as or after several days from the addition of koji and steamed rice in the final stage of the second moromi production process, but to add it to the mash at an earlier stage of the second moromi production process. Alternatively, it may be added to the mash during the first mash production process.

iv) Distillation step If the obtained secondary moromi is subjected to a single distillation under normal pressure or reduced pressure according to a conventional method, a distillate having an alcohol content of 42 to 44% is obtained. This distillate is a flavorful shochu with a seaweed flavor.

After filtering this shochu, it is stored for a certain period of time, bottled and shipped.

[Action]

The seaweed algae, particularly the root (mekabu) part, contains a large amount of laminaran, which is a kind of polysaccharide composed of D-glucose, as a carbohydrate. This laminaran is hydrolyzed to produce glucose during fermentation and further subjected to alcohol fermentation by yeast.

In addition to laminaran, the seaweed of seaweed contains a large amount of alginic acid and other various polysaccharides, inorganic salts, and proteins, and constitutes a unique flavor component, but most of these are decomposed in the fermentation process, Alternatively, it is eluted in the moromi as it is.

If the moromi containing the flavor component of this seaweed is subjected to simple distillation under reduced pressure, only the flavor component showing a refreshing flavor with a relatively small molecular weight is distilled out of the flavor component, and a component having a viscosity such as alginic acid Since the causative ingredient remains in the kettle, shochu with an extremely mellow, fresh aroma and savory flavor, and a seaweed flavor is obtained.

The wakame shochu obtained by the method for producing wakame shochu of the present invention not only has an extremely refreshing and mellow wakame flavor, but also has a unique shochu odor such as conventional potato shochu, barley shochu, and buckwheat shochu. , By adding a small amount of this wakame shochu, for example 5-30%, the smell of the shochu is eliminated,
Shochu with an extremely mellow flavor is obtained.

〔Example〕

 Example 1 Next, the present invention will be described in more detail by way of examples.

We use white malt for shochu as seed malt, and first use polished rice as raw material.
Fermentation of the first mash and the second mash was carried out with the preparations shown in the table.

Here, koji rice is the weight of raw rice for koji, and stake rice is the weight of raw rice for steamed rice. In the first moromi production process, the raw materials were added in three stages. The first moromi production process is carried out by the usual method, and this is transferred to the second moromi production first-stage tank and the koji rice is used.
Koji made from 130 kg and steamed rice prepared by steaming 220 kg of polished rice were added and kept at 10 to 17 ° C for 1 day.

Next, transfer this to the second-stage tank, add koji made from 180 kg of koji rice and steamed rice produced by steaming 420 kg of polished rice, and add 1 to 13-17 ° C.
I kept it for days. Transfer this to the 3rd tank and add steamed rice made by steaming malt made from 160 kg of malted rice and 340 kg of polished rice.
Fermented at ~ 17 ° C.

After fermenting for 7 days, 480 kg of wakame seaweed was steamed, thinly chopped was added, and the mixture was stirred uniformly, and the fermentation was continued for another 5 days. After the fermentation was completed, it was distilled in a single-distiller to obtain wakame shochu.

Example 2 With respect to the shochu using the seaweed shochu produced in Example 1 and the control shochu, in which kelp and red algal horns were used as raw materials instead of wakame, respectively, a panel test was conducted for a sensory test of aroma, mellowness and umami. It was The results of the sensory test are shown in Tables 2 to 4.

Example 3 A sensory test comparing the aroma, mellowness and umami of the wakame shochu of the present invention was added to potato shochu, buckwheat shochu, and barley shochu at 20% each, and those to which wakame shochu was not added. It was conducted by a panel test. The results are shown in Tables 5 to 7.

[Effects of the Invention] The seaweed shochu of the present invention has an extremely refreshing scent and a mellow and savory flavor. The flavor of this wakame shochu stands out even when compared to other seaweed-based shochu such as kelp shochu.

Further, the wakame shochu of the present invention can be added to potato shochu, buckwheat shochu, barley shochu, etc. in a small amount to eliminate the peculiar odor of these shochu, and to change these shochu into refreshing aroma and mellow and tasty shochu. It has a remarkable effect.

Claims (3)

[Claims] 1. A wakame shochu obtained by mixing and fermenting wakame in the moromi fermentation process in the process of producing shochu shochu. 2. The wakame shochu according to claim 1, wherein rice, wheat or soba is used as a fermentation raw material. 3. Wakame shochu according to claim 1, wherein brown sugar is used as a fermentation raw material.