JPH07298868A - Production of whisky - Google Patents

Abstract

PURPOSE:To provide a method for producing grain whisky, designed to impart the flavor stemmed from the fermentation product of malt component through increasing malt proportion along with suppressing the unfavorable flavor derived from grain skin. CONSTITUTION:In this production method for whisky using grain starch material and malt as feedstocks, the fermentative saccharification of the grain starch material and malt is conducted independently of each other. After separating malt lees from the fermentative saccharification liquor from the malt, the resultant liquor is mixed with the fermentative saccharification liquor from the grain starch material and the resultant mixture is fermented, followed by distillation to obtain the objective whisky. By this method, fermentation can be performed with desired design of the flavor stemmed from the fermentation product of malt component and that of grain starch component, enabling preparation and fermentation suppressed in the unfavorable flavor derived from grain skin and thus obtaining the objective whisky with unique flavor and good body.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION

FIELD OF THE INVENTION The present invention relates to a cereal starchy material such as corn or rice (such a cereal starchy material contains almost no barley bark) and malt-produced whiskey. Manufacturing method. The production method of the present invention imparts a flavor derived from a fermentation product of a malt component,
A flavor derived from a fermentation product of a grain starch material is imparted to enable both flavors to be harmonized, and moreover, it is possible to produce a loose grain whiskey in which an undesirable aroma derived from a husk component is suppressed.

[0002]

2. Description of the Related Art Whiskey is roughly divided into two types depending on the raw materials used. One is malt whiskey, which is saccharified, fermented, and distilled (single distillation) using malt as a raw material. The other is that corn (corn), rye, wheat and other ungerminated grains are steamed (or slowly steamed), saccharified using malt, fermented and distilled (usually continuous distillation), Called Glen Whiskey. Conventionally, saccharification for the production of whiskey that uses a cereal starchy material such as corn starchy granules as an ungerminated cereal is carried out by adding an enzyme agent and malt to the cereal starchy material and saccharifying it in an integrated charging pot. It is customary to do ("Dictionary of Brewing", Asakura Shoten, published (1988), No. 307-312.
page). Corn is a typical cereal starchy material, but wheat, barley, rye, rice, etc. are also used,
Flavor derived from fermentation of each grain component is added. When charging and saccharifying these cereal starch materials, malt is usually used as the source of the saccharifying enzyme. Malt contributes not only to the source of the enzyme for saccharifying the cereal starch material, but also to the flavor imparted from the fermentation product of the malt component. However, if the proportion of malt is increased to impart the flavor, an unpleasant aroma derived from malt is also generated in the fermentation process. Japanese Unexamined Patent Publication No. 60-176579 discloses a method for producing whiskey, gin or vodka by using a cereal starch material as a shaped starch product and malt as a saccharifying enzyme source. In this method, this malt is integrated with the starch product to form a charged saccharified solution and fermentation is carried out, so that the above-mentioned problems still remain. Japanese Unexamined Patent Publication No. 1-95765 discloses a method in which Aspergillus kawachi is used as an enzyme source to charge and saccharify ungerminated grains together with malt enzyme, but malt forms moromi together with ungerminated grains. The point is that it is the same as the above-mentioned method, and the problems when increasing the malt ratio and the like remain. Incidentally, Japanese Patent Laid-Open No. 1-12
4373 discloses a method of using germinated rice in place of the malt enzyme source, fermenting and saccharification with rice together with distillation, but since malt is not used in this method, malt is used. Flavor derived from the fermentation product of the component cannot be imparted.

[Outline of Invention]

DISCLOSURE OF THE INVENTION The present invention uses, as a raw material, ungerminated cereals such as rice and corn, from which rice barley-based hulls have been removed or without hulls, and malt and enzyme agents After fermenting the saccharified charged saccharified liquid, in the method for producing whiskey to be distilled, the malt ratio is increased, a flavor derived from the fermentation product of the malt component is imparted, and undesired aroma derived from malt is suppressed. It is intended to provide a so-called Glen whiskey manufacturing technique.

[0004]

A method for producing whiskey according to the present invention for achieving the above object is to describe a cereal starch material (rice or barley-free cereal grains or processed cereals and processed moldings thereof). ) And malt and a method for producing whiskey produced using a saccharifying enzyme source, the saccharification of the cereal starch material and the saccharification of malt are carried out separately.
After separating the malt lees from the malt charge saccharification solution, the malt saccharification solution and the cereal starchy material charge saccharification solution are mixed, after which the mixture is fermented with yeast and then distilled. To do.

[Detailed Description of the Invention] The method for producing whiskey according to the present invention basically comprises a step of saccharification of cereal starch material, a step of saccharification of malt, a saccharification solution of cereal starch material and a saccharification solution of malt ( And a distillation step for the fermented liquid.

In the saccharification process of the cereal starchy material,
As the cereal starchy material to be used, a cereal starchy material usually used in the production of Glen whiskey, for example, a starchy material obtained by removing the shell of a kernel such as corn, barley, wheat, rye or rice is used. In the method for producing whiskey according to the above, it is particularly preferable to use so-called rice powder or granules from which the husks have been removed. The saccharifying enzyme source used in this step is mainly composed of a saccharifying enzyme, but an enzyme source usually used for Glen whiskey can be used and is not particularly limited. As such a saccharifying enzyme source, an enzyme source mainly composed of amylase, for example, an enzyme agent extracted from malt, an enzyme mainly composed of amylase produced by bacteria such as Bacillus subtilis and filamentous fungi such as Rhizopus and Aspergillus. Agents and the like can be used alone or in combination. As described above, the saccharifying enzyme source is not limited to those extracted from germinated cereals, and those extracted from microorganisms can also be used. Further, crushed malt from which the hulls have been removed may be added as a reinforcement, if necessary. Ordinary malt may be added in a small amount in order to reinforce the enzyme activity. In this case, it is limited to about 1 to 3% (based on the cereal starch material). The saccharification reaction in this step is
It can be carried out according to the saccharification reaction conditions in the usual production of Glen whiskey, except that rice barley-based hulls are almost absent (or extremely absent).

In the malt preparation saccharification step, the malt may be one normally used in the production of whiskey,
Further, the amount of its use is not particularly limited, and may be in the range usually used in the production of malt whiskey. The saccharification reaction in this step can be carried out according to the saccharification reaction conditions in the usual production of malt whiskey.

In the fermentation process, that is, in the fermentation process for a mixed liquid of two kinds of saccharified liquids (a saccharified liquid of a cereal starchy material and a wort obtained by separating a malt lees from a saccharified liquid of a malt), the fermentation reaction itself is usually It can be performed according to the fermentation processing conditions in the production of Glen Whiskey. After the fermentation is completed, the fermentation broth is distilled. Distillation can be carried out by a single distillation method or a continuous distillation method that is usually used for producing whiskey.

Hereinafter, preferred embodiments of the method of the present invention will be described in detail with reference to the drawings. First, in the charging saccharification step of the cereal starch material, the cereal starch material, hot water and a saccharifying enzyme source are added to the charging pot A (cooker) of FIG. The cereal starch material may be appropriately selected from those mentioned above, and the amount used is not particularly limited, but usually 10 to 2
It is about 0%, preferably about 15 to 20% (hereinafter,
Unless otherwise specified,% means the weight ratio of the raw material to the total of the raw material and the hot water). The enzyme source is mainly composed of saccharifying enzyme as described above, and the enzyme source usually used for Glen whiskey can be used. Further, as described above, ordinary malt may be added in a small amount in order to reinforce the enzymatic activity, but in this case, it is limited to about 1 to 3% (based on the cereal starch material). Next, the saccharification is achieved by sequentially passing through the gelatinization / swelling of the cereal starchy material and the temperature at which the saccharifying enzyme acts on the liquid in the charging pot according to the normal reaction conditions in the production of Glen whiskey. The inside of the charging pot is in a state where there is little or very little rice-hustle-based hulls.

On the other hand, in the malt charging saccharification step, separately from the saccharification step of the cereal starch material, the malt saccharification kettle B shown in FIG.
(Mash ton or mash tub) is added with ground malt and hot water usually used, and malt saccharification is performed according to the normal saccharification reaction conditions in the production of malt whiskey. The amount of malt used is not particularly limited, but is usually about 10 to 20%. After the saccharification reaction, malt meal is removed from this saccharified solution. Usually, wort is obtained by using the bark of malt, which is malt cake, as a filter layer.

The charged saccharified solution and wort solution obtained as described above are heated to about 65 ° C., mixed and held for about 15 to 30 minutes. The final mixing ratio of the cereal starchy material and malt is not particularly limited, but is usually about 90:10 to 60:40, preferably 80:20 to 70:30. This mixed solution is further cooled and sent to a fermenter (may be mixed after being cooled to a normal fermentation temperature). Yeast is added to the mixed solution, and fermentation is carried out at a usual predetermined temperature and time. After fermentation, the fermentation broth is distilled (single distillation method or continuous distillation method) to obtain a whiskey distillate.

During the saccharification of the charge, it is also possible to adjust the pH, which is usually called "sour mash", in which the distillation residual liquid is used instead of a part of the charge water, or the pH is adjusted by adding lactic acid or the like. By the method as described above, almost all the husks are removed from the saccharified liquid of the relatively high temperature cereal starchy material, and moreover, there is almost no husks in the fermentation process due to the separation of the malt meal before fermentation. By suppressing the unpleasant aroma derived from the skin component and increasing the proportion of malt, it becomes possible to impart the flavor derived from the fermentation product of the malt component to be imparted as designed, and it is possible to produce a scented whiskey. It has become possible.

[0013]

EXAMPLES The present invention will be described in more detail below by way of examples, which should not be construed as limiting the invention. Example 1 Ground rice 504g, hot water 2200ml and saccharifying enzyme source (liquefied amylase: about 15,000 JLU / g, JIS K7001-1990)
0.3 g was put in a container capable of raising and lowering the temperature, held at 75 ° C. for 10 minutes, steamed at 95 ° C. for 30 minutes, and cooled to 65 ° C. Separately, 216 g of crushed malt and 1200 ml of hot water are added to a temperature-controllable container, saccharification is performed at about 65 ° C. for 20 minutes, and filtration is performed to remove the malt lees and make clear wort. After mixing the wort and wort, hold for about 20 minutes, then cool to 30 ° C., transfer to a fermenter,
Yeast is added, fermentation is performed according to a conventional fermentation pattern (30 ° C., 3 days), and distillation is performed using a small single-distiller,
Manufactured whiskey. The weight ratio of rice to malt in Example 1 was 70:30. The whiskey was subjected to a sensory evaluation test ^* by our panel. The results are shown in Table 1. The analytical values are shown in Table 2. A whiskey with a unique scent and abundance was produced without feeling the unpleasant aroma derived from the husk component. Also, as shown in Table 2,
It was well balanced from the analysis values of the main fragrance components. Sensory evaluation test method ^* : By panel (9 people)
It carried out using the absolute evaluation method. The evaluation sample was tested with an alcohol content of 20%. We asked each person to describe the characteristics of taste and scent, and further judged whether or not they felt an unpleasant aroma derived from the husk (hereinafter referred to as "husk odor"). Shown and a significant difference test was performed.

Comparative Example 1 504 g of ground rice, 3200 ml of hot water, and saccharifying enzyme source (liquefied amylase: about 15,000 JLU / g, JIS K7001-1990)
Place 0.3 g in a container that can raise and lower the temperature, hold at 75 ° C for 10 minutes, and boil at 95 ° C for 30 minutes.
The temperature was lowered to ℃, 216 g of ground malt was added, and the mixture was kept for 15 minutes. After cooling to about 30 ° C., this was transferred to a fermenter, yeast was added, fermentation was carried out according to a conventional fermentation pattern (30 ° C., 3 days), and distilled to produce whiskey. The whiskey was similarly subjected to a sensory evaluation test ^* . The results are shown in Table 1. The whiskey had an unpleasant aroma derived from the husk component and a problem with its aroma although it was rich.

Example 2 In Example 1, in the saccharification of rice, ground rice 432 was used.
g, hot water 1885 ml and saccharifying enzyme source (liquefied amylase: about 15,000 JLU / g, JIS K7001-1990) 0.3 g for saccharification, and malt saccharification, ground malt 288 g, hot water 16
Saccharification was performed with 00 ml. Other conditions are the same as those in the first embodiment. The ratio of rice to malt is 60:40. The whiskey was subjected to a sensory evaluation test ^* by our panel. The results are shown in Table 1. It was a whiskey with a unique aroma and richness that did not feel the unpleasant aroma derived from the husk component.

Example 3 In Example 1, in the saccharification of rice, ground rice 576 was used.
g, 2515 ml of hot water and 0.3 g of saccharifying enzyme source (liquefied amylase: about 15,000 JLU / g, JIS K7001-1990) to perform saccharification, and in malt saccharification, 144 g of ground malt and 80 g of hot water
Saccharification was performed with 0 ml. Other conditions are the same as those in the first embodiment. The ratio of rice to malt is 80:20. The results of sensory evaluation of the whiskey are shown in Table 1. A whiskey with a unique scent and a rich odor that does not have an unpleasant aroma derived from the husk component was produced.

Example 4 476 g of crushed corn, 1150 ml of hot water, and saccharifying enzyme source (liquefied amylase: about 15,000 JLU / g, JIS K7001-199)
0) 0.3 g was put in a container capable of raising and lowering the temperature,
After holding for 0 minutes, the mixture was boiled at 95 ° C for 30 minutes, cooled to 65 ° C, added with 7 g of ground malt and saccharified for 30 minutes to prepare a saccharified solution. Separately, 246 g of ground malt and 1350 ml of hot water were added to a temperature-controllable container to obtain clear wort in the same manner as in Example 1. The corn to malt ratio is 66:34. The charged saccharified solution and wort were cooled to 33 ° C, mixed in a fermenter, yeast was added, and fermentation was carried out at 33 ° C for 3 days. Distillation was performed after fermentation to produce whiskey. The whiskey was subjected to a sensory evaluation test using a panel. The results are shown in Table 1. It was a whiskey with a unique scent and a rich scent that combines the scent derived from the fermented product of the corn component and the scent derived from the fermentation product of the malt component in which almost no unpleasant aroma derived from the husk component is felt.

Comparative Example 2 Grinding corn 467 g, hot water 2500 ml and saccharifying enzyme source (liquefied amylase: about 15,000 JLU / g, JIS K7001-199)
0) 0.3 g was placed in a container capable of raising and lowering the temperature, and 10
After holding for minutes, the mixture was boiled at 95 ° C for 30 minutes, cooled to 65 ° C, added with 253 g of ground malt and saccharified for 30 minutes to prepare a saccharified solution. This was cooled to 33 ° C., transferred to a fermenter, yeast was added thereto, the mixture was fermented at 33 ° C. for 3 days, and then distilled to produce whiskey. The results are shown in Table 1. An unpleasant aroma derived from the husk component was felt, and it was a whiskey with some problems.

Table 1 Results of sensory evaluation test Experimental example Alcohol flavor comparison Strongly husk odor concentration (%) Characteristics Number of panels to be perceived Fragrance Taste / total number of panels Example 1 20% Estery No taste ** Gentle aroma 0/9 Comparison Example 1 20% Esterie Roughness ** Husk odor 9/9 blue odor Example 2 20% Esterie no taste ** 0/9 Example 3 20% Esterie no taste ** Gentle rice aroma 0/9 Example 4 20% clean, no unpleasant taste ** Husk odor, 0/9 Not disturbing Comparative Example 2 20% Husk odor, slightly rough ** Slightly mud odor 9/9 ** Statistically significant (dangerous) 1%)

[0020] Table 2 Analytical values (mg / l) Item acetate acetate isobutyrate n- prop i- pig i- amyl ethyl amyl Nord Nord alcohol Experiment ppm ppm ppm ppm ppm Example 1 31.2 0.4 62.0 285.6 552.8

[0021]

According to the present invention, in order to perform saccharification of a cereal starch material and saccharification of malt separately, a flavor derived from a fermentation product of a malt component and a flavor derived from a fermentation product of a cereal starch component. It is possible to carry out the fermenting and fermenting which are arbitrarily designed, to control the fermenting and fermenting the undesired aroma derived from the husk component, and to obtain whiskey having a unique aroma and body.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a flowchart of a manufacturing method of the present invention.

Claims (2)

[Claims] 1. A method for producing whiskey produced from a cereal starch material and malt as raw materials, wherein the saccharification of the cereal starch material and the saccharification of malt are carried out separately, and a saccharified solution of malt is prepared. A method for producing whiskey, characterized in that after the malt cake is separated, the malt saccharified solution and the charged saccharified solution of the cereal starchy material are mixed, and then the mixed solution is fermented and distilled. 2. The method according to claim 1, wherein the cereal starchy material is rice.