JPS61108367A - Preparation of liquor - Google Patents

Abstract

PURPOSE:To prepare a liquor such as Japanese SAKE, SHOCHU (low class distilled spirit), etc. free from scorch smell and having light color, by treating the rice for the brewing of liquor directly in the presence of superheated steam. CONSTITUTION:Raw rice for the brewing of liquor (e.g. scrap rice, broken rice, large-sized hard rice, unripe rice, etc.) is treated under high temperature and pressure for <=2min in the presence of superheated steam of gauge pressure of 1-6kg/cm<2> and 105-250 deg.C. The obtained gelatinized rice essentially free from swelling is used as the raw material of SAKE and/or malt to obtain the objective liquor.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing alcoholic beverages by directly treating raw rice for sake brewing with superheated steam to obtain pregelatinized rice that has no burnt odor and is not sticky, and using this as a raw material. be.

More specifically, the present invention relates to a method for producing alcoholic beverages using gelatinized rice obtained by directly pressurizing and heating rice as a raw material for sake brewing with superheated steam without substantially swelling the rice as a raw material.

Conventionally, polished rice is placed in an airtight container, heated under pressure, and then rapidly released under normal pressure to instantly evaporate the water contained in the polished rice and swell one tissue into a spongy shape, which is then used as raw material. and (2) the equipment necessary for the cooling process.

Although it has the advantage of saving labor, the puffed rice used as the raw material is very light and bulky, so the puffed rice is easily oxidized by air during storage and its quality deteriorates, making it difficult to make koji. When making koji, it is difficult to uniformly absorb an appropriate amount of water into the puffed rice, and when it is mixed into the moromi as a raw material for hanging, it does not disperse uniformly and floats to the top of the moromi, making it difficult to make koji. The gelatinized rice obtained due to the high-pressure and high-temperature treatment necessary for expansion has a heated odor that is very similar to burnt odor, which is undesirable for alcoholic beverages made using this gelatinized rice. It has the disadvantages of having a strong odor, being dark brown, and having a poor quality of sake.

In order to eliminate these drawbacks, for example, when used as a hanging material, humidifying means are used, such as humidifying it with steam that contains sufficient moisture in advance, or placing it in hot water to absorb water. However, in view of the current situation, the inventors of the present invention have conducted various studies, and found that if the raw material rice for sake brewing is directly treated with superheated steam under certain conditions, it will not burn. He learned that it was possible to obtain gelatinized rice that was odorless and non-sticky, and that excellent alcoholic beverages could be obtained using this as a raw material.

That is, the raw material rice for sake brewing is heated under pressure in the presence of superheated steam at a gauge pressure of 1 to 6 kg/Cd and a temperature of 105 to 250°C for less than 2 minutes, and the pregelatinized rice obtained without substantially swelling is used as the raw material. When making koji as a rice malt, if you sprinkle an appropriate amount of water on the gelatinized rice,
It absorbs water evenly and easily becomes a high-quality steamed rice, and in this state, the rice grains adhere to each other to form a dumpling), and the rice grain structure does not weaken and lose its inter-structure elasticity, making it possible to make koji. It is easy to make koji, and when mixed with moromi as a raw material, it mixes well with moromi, and the quality of the sake obtained has no burnt smell and has a light color, compared to alcoholic beverages made by conventional methods. They learned that it was possible to obtain alcoholic beverages that were comparable to each other.

In the present invention, sake brewing raw material rice is pressurized and heated to a gauge pressure of 1 to 6 at 9/d in the presence of superheated steam at a temperature of 105 to 250°C for less than 2 minutes to obtain α without substantially swelling. This is a method for producing alcoholic beverages characterized by using converted rice as a raw material.

The present invention will be explained in detail below.

First, the raw material rice for sake brewing used in the present invention includes scrap rice,
Broken rice, small! Examples include low-grade rice such as hard rice, immature rice, dead rice, damaged rice, old rice, and white rice, and one or more rice grains (hereinafter referred to as raw material rice) such as refined rice and brown rice.

In order to carry out the present invention, these rice raw materials are heated directly with superheated steam at a gauge pressure of 1 to 6 q/d, preferably 1 to 4 #/clIt, and a temperature of 105 to 250°C, preferably 150 to 240°C, without adding water or soaking them. Heat under pressure for less than 2 minutes, preferably less than 1 cup, in the presence of water.

At this time, it is extremely important to use superheated steam as a heating medium for the rice raw material, and even if other heating media such as heated air or saturated steam are used, the object of the present invention cannot be achieved. In other words, in the case of heated air, it has poor thermal conductivity, so it takes a long time to raise the temperature to the center of the raw rice, and the temperature is high in some areas, causing scorching, and in a short period of time, it is heated due to oxidation. It easily causes browning, and alcoholic beverages made from it have a strong burnt odor and a light brown color. In addition, in the case of saturated steam, when the raw rice comes into contact with the steam, the saturated steam condenses and wets the surface of the raw rice, gelatinizing the starch on the surface.
The raw rice adheres to each other and forms a large mass), forming a uniform α
If it is used as a raw material for leprosy, there is a risk that it will become insufficiently mixed, and if it is used as a raw material for hanging, it will not dissolve well in the mortar and the rate of solidification in the mortar will be slow. It has its drawbacks.

On the other hand, when using superheated steam, the quality of the raw rice such as browning and charring due to oxidation of the raw rice, gelatinization of only the surface of the raw rice due to condensation of steam, mutual binding of raw rice, uneven gelatinization, etc. It is possible to improve the quality of raw material rice in a short time while preventing deterioration as much as possible, and to make gelatinized raw material rice that is very preferable as a dragon raw material and a kake raw material in the production of alcoholic beverages.

The heating conditions for the superheated steam used in the present invention are gauge pressure 1~
6/-, within 2 minutes at a temperature of 105 to 250°C. If the temperature and time exceed the upper limits of the above ranges, the raw rice tends to burn easily, and sake, shochu, etc. made using such raw rice often have a burnt odor and are discolored. .

Furthermore, if the cage pressure exceeds 6 g/m, the depressurization after heating must be done intermittently, which has the disadvantage that quality deterioration cannot be prevented.

On the other hand, if the pressure and temperature are lower than the -F limit of the above range, gelatinization will not be completely carried out to the inside of the raw rice, and the amount of miscellaneous I# components that are undesirable for sake will increase, resulting in flavor. It also has drawbacks that make it not good.

On the other hand, in the presence of superheated steam in the gauge pressure and temperature ranges mentioned above, the rice is selected in accordance with the valley pressure and temperature, taking into consideration the type of raw rice to be processed, grain size, etc. When the heat treatment is carried out for a time within the above range, gelatinization is completed for the first time, and excellent quality gelatinized rice with minimal discoloration due to browning can be obtained. And especially 185
When using temperature conditions above ℃, the proteins and tissues in the raw rice change to a favorable state, the lipid content decreases, and the raw rice thus obtained is easily digested by the enzymes in the can.
High quality sake with low amino acid content can be obtained.

Next, as described above, the gauge pressure is 1 to 61 Cf/CIIt.
The raw rice that has been pressurized and heated within 2 minutes in the presence of superheated steam at a temperature of 105 to 250°C is taken out from the pressurized heating can by means that do not substantially cause expansion, and gelatinized rice is obtained.

Any method can be adopted as the above-mentioned means of substantially preventing expansion. For example, raw rice is stored in a closed pressure heating device such as an autoclave, heated under pressure in the presence of superheated steam, and then evacuated and steamed at normal pressure. A method of gradually depressurizing and cooling so that it takes at least 10 seconds to return to the original state, and a blade pressure heating condition that completes gelatinization of the raw rice but does not cause swelling.
For example, gauge pressure 1~5kfi/cdt, temperature 180~
After heating under pressure at 200°C for less than 10 seconds, especially 5 to 10 seconds.

One method is to rapidly release the pressure.

In addition, various types of continuous airflow heating devices (for example,
4747, 55-35622, JP-A-56-2618
0. 57-82686, etc.), the gelatinized rice is removed without substantially swelling by continuously treating it with superheated steam at a gauge pressure of 1 to 6 #1/cId and a temperature of 105 to 250°C for less than 2 minutes. is preferred.

The gelatinized rice in the present invention is obtained without substantially swelling, unlike the puffed rice obtained by rapidly releasing the pressure. Since the pregelatinized rice in the present invention is treated with superheated steam at 105 to 250°C, slight expansion cannot be avoided even if the pressure is gradually decompressed, but the expansion is about 1.1 to 1.5 times. , and substantially prevents expansion.

The above method can prevent the weakening of the raw rice tissue due to swelling, and when it absorbs water, the rice grains have an appropriate elasticity between the tissues, which makes them less sticky and non-sticky. Pregelatinized rice can be obtained in a steamed state suitable for mass mechanical processing.

Next, the gelatinized rice thus obtained is used as a koji raw material and/or a kake raw material in the manufacturing method of alcoholic beverages such as sake and shochu.
It can be used in part or in whole.

When using as a raw material for koji, water or warm water is uniformly sprinkled on the pregelatinized rice obtained above so that the moisture content becomes 60 to 40 cm, and the water is absorbed. That's fine.

In addition, when using the gelatinized rice obtained above as a raw material for hanging,
The rice may be handled in the same way as steamed rice, either as it is or after adding water to make it into a steamed state, according to the usual manufacturing method for sake or shochu.

Hereinafter, the present invention will be specifically explained by showing experimental examples and examples.

The rice was milled to a polishing ratio of 75% and heat treated under the heat treatment conditions described in the first round below to obtain gelatinized rice having the slimy appearance and characteristics described in Table 1.

The digestibility of these ingredients and enzymes (according to the Sake Rice Research Grant ``Unified Sake Rice Analysis Method'') is as shown in Table 1.

From the results in Table 1, it can be seen that in Category 2 (comparative example), which uses saturated steam, the gelatinized rice becomes sticky and forms partial clumps, and also has a slightly high amino acid content in terms of digestibility. In Category 6 (comparative example) using heated air, the gelatinized rice is light brown overall and has a burnt odor of mustard and kanaji, but in Category 1 (comparative example) using superheated steam, the gelatinized rice has the characteristics of gelatinized rice. It is found that it is completely smooth and free of lumps, is white and has no strange odor, and has high digestibility in Baume and direct reducing sugars and low amino acid content.

Experimental Example 2 Kitahikari produced in Hokkaido in 1980 was polished to a rice polishing ratio of 75 cm using a rice polishing machine, and heated with superheated steam so that the swelling degree (the ratio of gelatinized rice to the volume of polished rice) was as shown in the table below. After heating at 8 mouths pressure using a rice cooker, the pressure was decompressed to prepare pregelatinized rice with different degrees of swelling.

Next, using the pregelatinized rice obtained above as a raw material, the uniformly stirred Nae-maki moromi 11 was placed in a 21-capacity graduated cylinder and left to stand for 9.1 hours. When the dispersion stability of rice was observed, the results shown in the table below were obtained.

From this result, gelatinized rice with a swelling degree of more than 1.5 obtained by heat treatment with superheated steam has poor dispersion stability and floats to the surface of the mortar in a short time, but rice with a swelling degree of less than 1.5 α
It can be seen that converted rice has good dispersion stability.

Swelling Degree and Dispersion Stability of Pregelatinized Rice Example 1 Using the pregelatinized rice of Class 1 to 303 in Table 1 obtained in Experimental Example 1 above, sake was prepared using the following preparation composition.

The koji made with this preparation is made by grinding 76-chi rH, white rice using the usual method, and has a lactic acid content of 0.5 when heated.
d and inoculated with pre-cultured $Ao'a yeast (Kyokai No. 7) to 10' cells/g, and the product temperature at 1.
5℃, second day 15℃, seedling sowing 8℃, 14i, s℃
The temperature was raised at a rate of 15°C/day, and once it reached 15°C, the temperature was maintained at 15°C. As a control, Kitahikari white rice produced in 1970 and 1980 (polishing ratio 75%) was steamed for 60 minutes using saturated steam (using steamed rice saturated steam) for 60 minutes, and used in place of the gelatinized rice above. I did it. In addition, the water absorbed up to the steaming process (white rice type ixo, 4) was removed from the drawn water. The process of fermentation for pre-gelatinized rice was faster in all categories than in the polished rice (control) category, and the number of days required for fermentation was 14 days, which was 2 days shorter than 16 days for the polished rice category. When the analytical values and sensory characteristics of the manufactured sake were investigated, the results shown in Table 2 were obtained.

From the results in Table 2, it can be seen that the fermented sake produced in Category 2 (comparative example) using pregelatinized rice treated with saturated steam has a high amino acid content of 2.2, has a slightly strong coarse taste and a bitter flavor, and also has a Manufactured sake in Category 3 (comparative example) using pregelatinized rice treated with air is:
Although both have a strong burnt odor and are undesirable, Category 1 of the present invention, which uses pregelatinized rice treated with superheated steam, has more favorable component analysis values than the control category, which uses steamed rice obtained by conventional methods. It can be seen that the produced sake has no off-taste or odor, has a light flavor, and is of high quality.

Example 2 The gelatinized rice in categories 1 to 5 in Table 1 obtained in Experimental Example 1 above was subjected to JA
Using this as a raw material, shochu was prepared according to the mixing ratio shown in formula 3 below using a conventional method. In addition, as a control because of the background pattern, a product that had been distilled for 0 minutes in a conventional manner using saturated steam was used as a raw material for hanging, and was prepared according to a conventional shochu manufacturing method.

The yeast used was [AA-12J (Kagoshima Industrial Research Institute).

Table 3: The alcohol concentration and fermentation ratio of the aged mash, and the sensory evaluation of the shochu obtained by distilling the aged mash under reduced pressure, yielded the results shown in Table 4. .

Incidentally, the fermentation rate was determined using the following formula.

From the results in Table 4, the theoretical alcohol production obtained (from raw materials), the first category of the present invention, which uses pregelatinized rice treated with superheated steam, has a higher fermentation rate than other categories, and the sensory output of the product shochu is lower. The evaluation also shows that a new type of shochu, which is different from conventional rice shochu, can be obtained, with no off-taste or odor and a light flavor.

Claims (6)

[Claims] (1) Sake brewing raw material rice at a gauge pressure of 1 to 6 kg/cm^2,
A method for producing alcoholic beverages, characterized in that gelatinized rice obtained by pressurizing and heating within 2 minutes in the presence of superheated steam at a temperature of 105 to 250° C. without substantially swelling the rice is used as a raw material. (2) The method for producing an alcoholic beverage according to claim 1, characterized in that the obtained pregelatinized rice is used as a raw material for hanging. (3) The method for producing alcoholic beverages according to claim 1, characterized in that the obtained pregelatinized rice is used as a raw material for malt. (4) The method for producing an alcoholic beverage according to claim 1, wherein the alcoholic beverage is sake. (5) The method for producing an alcoholic beverage according to claim 1, wherein the alcoholic beverage is shochu. (6) Raw material rice for sake brewing is waste rice, broken rice, small grain hard rice, immature rice,
The method for producing an alcoholic beverage according to claim 1, wherein the alcoholic beverage is one or more types selected from the group consisting of dead rice, damaged rice, old rice, rough white rice, proper rice, and brown rice.