JP5001128B2 - Method for producing moromi aged distilled liquor - Google Patents
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- JP5001128B2 JP5001128B2 JP2007321771A JP2007321771A JP5001128B2 JP 5001128 B2 JP5001128 B2 JP 5001128B2 JP 2007321771 A JP2007321771 A JP 2007321771A JP 2007321771 A JP2007321771 A JP 2007321771A JP 5001128 B2 JP5001128 B2 JP 5001128B2
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Description
本発明は、味にコクやまろやかさなどがあり、官能性の高い蒸留酒の製造方法、及び該製造方法により製造したもろみ熟成蒸留酒に関する。 The present invention relates to a method for producing a highly functional distilled liquor having a rich taste and mellow taste, and a moromi-ripened distilled liquor produced by the production method.
焼酎、ウイスキー、ブランデー、スピリッツ類などの蒸留酒は、アルコールを含有する液体（発酵もろみや浸漬液などの液状物）を蒸留することによって製造される。そのため、蒸留直後は香りが刺激的であり、また味は荒々しい。そうした香味などを落ち着かせるため、通常は蒸留後に貯蔵する期間を設ける。
ウイスキーやブランデーなどの場合、蒸留後の貯蔵は数年から数十年にわたるため、タンクや樽などの容器で行われ、香味を落ち着かせるとともに樽香の付与や樽に由来する香味、例えばバニリンなどが付与される。また、樽に由来する着色もあり、これら全てが貯蔵の指標となっている。これら貯蔵は化学的/物理的な変化によるものである。また焼酎の場合は、蒸留後にタンクや甕などで貯蔵・熟成を行うことが一般的であるが、近年では樽に貯蔵した「樽貯蔵焼酎」などが多く販売されている。
Distilled spirits such as shochu, whiskey, brandy, and spirits are manufactured by distilling alcohol-containing liquids (liquid substances such as fermentation mash and immersion liquid). Therefore, immediately after distillation, the aroma is exciting and the taste is rough. In order to calm such a flavor, a storage period is usually provided after distillation.
In the case of whiskey, brandy, etc., storage after distillation lasts for several years to several decades, so it is performed in containers such as tanks and barrels, soothing the flavor and imparting barrel incense and flavors derived from barrels, such as vanillin Is granted. In addition, there is coloring derived from barrels, all of which are indicators for storage. These storages are due to chemical / physical changes. In the case of shochu, it is generally stored and matured in a tank or jar after distillation, but in recent years many "barrel storage shochu" stored in barrels have been sold.
一方、醸造酒のなかでもワインにおいては、アルコール発酵後に熟成を行うことで、微生物が自己消化を起こし、酒質に影響を与えることが広く知られている。醸造酒の熟成は微生物的な変化と酵素的な変化を伴う。このように、蒸留酒と醸造酒では貯蔵・熟成を行う時期が異なっており、通常は蒸留酒の場合は蒸留後に一定期間時間を経過させること、醸造酒はアルコール発酵後に一定期間時間を経過させることを、それぞれ「貯蔵熟成期間」としている。 On the other hand, among brewed wines, it is widely known that in wine, aging occurs after alcohol fermentation, and microorganisms cause autolysis and affect the quality of sake. The aging of brews is accompanied by microbial and enzymatic changes. In this way, distilled liquor and brewed liquor have different storage and ripening times, and in the case of distilled liquor, usually a certain period of time elapses after distillation, and brewed liquor elapses a certain period of time after alcoholic fermentation. This is referred to as the “storage aging period”.
焼酎では、例えば特許文献１に記載の方法では、仕込み工程の後、蒸留工程に先立って、最終次のもろみに生海苔を添加・混合して、５〜１０日間熟成することによって、海苔の風味を生かした海苔焼酎の製造方法が開示されている。
木樽などの木製の容器で蒸留酒の樽貯蔵を行なうと、樽香だけでなく樽由来の色も蒸留酒に着色されるが、こと焼酎では、酒税法により色度制限がある。
また、特許文献１に記載の方法では、海苔の風味を生かせても、樽熟成ほど味にコクやまろやかさなどの官能性を高めることは難しく、樽香を付けることもできない。また、熟成期間も５〜１０日間に限定されている。
更に、焼酎などの蒸留酒では、もろみを蒸留するため、揮発しにくい成分は蒸留液へは移行しない。そのため、蒸留酒の特徴は醸造酒に比べスッキリとした淡麗な味わいであり、逆に甘味や旨味、コク、味わい深さなどの官能性を蒸留酒へ付与することは難しいと考えられていた。
When a barrel of distilled liquor is stored in a wooden container such as a wooden barrel, the color derived from the barrel as well as the barrel incense is colored into the distilled liquor.
Further, in the method described in Patent Document 1, even if the flavor of laver is utilized, it is difficult to enhance the functionality such as richness and mellowness as the barrel ripens, and the barrel aroma cannot be added. The aging period is also limited to 5-10 days.
Furthermore, in distilled spirits such as shochu, moromi is distilled, so components that do not volatilize are not transferred to the distillate. For this reason, distilled liquor is characterized by a refreshing and refreshing taste compared to brewed liquor, and conversely, it was considered difficult to impart functionality such as sweetness, umami, richness, and taste to distilled spirits.
本発明は上記事情に鑑みてなされたものであり、蒸留酒に色付けすることなくまた木材由来のエグミ、苦味が付与されず、更には味にコクやまろやかさなどの官能性を高める蒸留酒の製造方法、該製造方法により製造した蒸留酒を提供することを課題とする。 The present invention has been made in view of the above circumstances, and it is a distilled liquor that does not impart a taste or bitterness derived from wood without coloring the distilled liquor, and further enhances functionality such as richness and mellowness to the taste. It is an object to provide a production method and distilled liquor produced by the production method.
本発明者らは、上記目的を達成するため鋭意研究を行った結果、アルコール発酵後、蒸留前にもろみを熟成させる期間を設けることで、従来よりも味にコクやまろやかさ、乳感があり、官能性が高まることを見出し、更にはもろみを熟成させる容器に木製の容器を使用することで、本発明を完成させた。すなわち、本発明は以下の構成を採用する。 As a result of intensive studies to achieve the above-mentioned object, the present inventors have provided a period for ripening moromi after alcoholic fermentation and before distillation, so that there is a richer, more mellow taste and milky feeling than before. The present invention was completed by using a wooden container as a container for ripening moromi. That is, the present invention adopts the following configuration.
（１）本発明は、アルコール発酵後、蒸留開始前に、もろみを熟成させる期間を設け、前記もろみの熟成期間が２ヶ月間以上であることを特徴とするもろみ熟成蒸留酒の製造方法を提供するものである。
（２）また、本発明は、前記アルコール発酵に麹を利用することを特徴とするもろみ熟成蒸留酒の製造方法を提供するものである。
（３）また、本発明は、前記もろみの熟成期間が３〜４ヶ月間の範囲であることを特徴とするもろみ熟成蒸留酒の製造方法を提供するものである。
（４）また、本発明は、前記もろみの熟成を、もろみと木質材とを接触させた状態で行うことを特徴とするもろみ熟成蒸留酒の製造方法を提供するものである。
（５）また、本発明は、前記もろみの熟成を、木製の容器または内部に木製部材を有する容器で行なうことを特徴とするもろみ熟成蒸留酒の製造方法を提供するものである。
(1) The present invention is, after alcoholic fermentation, before starting the distillation, provided the period for aging the moromi, a method for manufacturing a mash aging spirits maturation period of the mash is characterized der Rukoto least 2 months It is to provide.
(2) Moreover, this invention provides the manufacturing method of the mash matured distilled liquor characterized by utilizing a koji for the said alcohol fermentation.
(3) Moreover, this invention provides the manufacturing method of the mash matured distilled liquor characterized by the aging period of the said mash being the range for 3 to 4 months .
(4) Moreover, this invention provides the manufacturing method of the mash matured distilled liquor characterized by performing the aging of the said mash in the state which made the mash and the woody material contact.
(5) Moreover, this invention provides the manufacturing method of the mash matured distilled liquor characterized by performing the aging of the said mash in a wooden container or the container which has a wooden member inside .
本発明のもろみ熟成蒸留酒の製造方法によれば、アルコール発酵終了後、蒸留開始前に、もろみを熟成させる期間を設けることで、酵母や麹菌などを始めとする微生物の自己消化が起こり、もろみ中のアミノ酸量等が増加し、それに起因して得られる蒸留酒の味において、従来よりもコクやまろやかさ、乳感があり、官能性を向上させることができる。 According to the method for producing moromi-ripe distilled liquor of the present invention, after alcohol fermentation is completed and before the start of distillation, a period for ripening moromi is provided, so that self-digestion of microorganisms such as yeast and koji mold occurs, In the taste of distilled liquor obtained due to an increase in the amount of amino acids in the medium, the taste of the distilled liquor is richer, more mellow and milky than before, and the functionality can be improved.
また、本発明のもろみ熟成蒸留酒の製造方法によれば、前記アルコール発酵に麹を利用することで、麹が酵素を豊富に有するため、アルコール発酵終了後におけるもろみも酵素が豊富であり、アルコール発酵期間だけでは分解しきれなかったデンプンやタンパクなどの分解性に優れる。このように、増加した糖やアミノ酸が共存することで、例えばメイラード反応が進み、香気成分を変化させるため、官能性が向上するのではないかと推察される。更には、長い発酵熟成期間中には、自己消化し、死滅した酵母や麹菌以外にも、乳酸菌等のバクテリアが増加し、味や香味に影響を与えるという効果も有すると推察される。 In addition, according to the method for producing moromi-ripened distilled liquor of the present invention, mash is rich in enzymes by using cocoon for the alcohol fermentation, so that mash is also rich in enzymes after alcohol fermentation. Excellent degradability of starch and proteins that could not be decomposed only during the fermentation period. Thus, it is speculated that the presence of increased sugars and amino acids may improve functionality because, for example, the Maillard reaction proceeds and the aroma component is changed. Furthermore, during a long fermentation and ripening period, it is presumed that bacteria such as lactic acid bacteria increase in addition to the self-digested and killed yeasts and koji molds and have an effect of affecting the taste and flavor.
また、本発明のもろみ熟成蒸留酒の製造方法によれば、前記もろみの熟成期間が２週間以上であることで、風味や官能性の向上に対してより効果が高まる。 Moreover, according to the manufacturing method of the mash ripening distilled liquor of this invention, an effect increases more with respect to the improvement of a flavor or functionality because the aging period of the said mash is 2 weeks or more.
また、本発明のもろみ熟成蒸留酒の製造方法によれば、前記もろみの熟成を、もろみと木質材とを接触させた状態や木製の容器または内部に木製部材を有する容器で行なうことで、蒸留前のもろみに樽香を付けることができ、その時もろみが木の色で着色されることがあっても、後の蒸留の際に色が除去されるため、色付けせずに樽香を付けた蒸留酒を製造することができる。樽由来のエグミ、苦味に関与するエラグ酸等がもろみに付与されたとしても、蒸留工程を行うことで、蒸留酒にはそれら成分がほとんど移行しない。 Further, according to the method for producing a mash-ripened distilled liquor of the present invention, the mash is ripened in a state where the mash and the wood material are in contact with each other or in a wooden container or a container having a wooden member inside, Even if the moromi may be colored with wood color at that time, even if the moromi may be colored with wood color, the color will be removed during the subsequent distillation, so the fragrance was added without coloring. Distilled liquor can be produced. Even if keg derived egumi, ellagic acid related to bitterness, etc. are added to the mash, these components are hardly transferred to the distilled liquor by performing the distillation step.
以下に、本発明の実施形態例について詳細に説明する。
本発明におけるもろみ熟成蒸留酒とは、原料を酵母によりアルコール発酵させたもろみから蒸留して得られる酒であれば、特に限定されるものではない。例えば、焼酎、泡盛、ウイスキー、ブランデー、ウォッカ、ラム、テキーラ、ジン、スピリッツ類、などが挙げられる。これらの中では麹を利用した蒸留酒が好ましく、焼酎、泡盛、スピリッツ類がより好ましい。
本発明はこのようなもろみ熟成蒸留酒の製造方法であって、アルコール発酵後、蒸留開始前に、もろみを熟成させる期間を設けることを特徴とする。
Hereinafter, exemplary embodiments of the present invention will be described in detail.
The moromi-ripened distilled liquor in the present invention is not particularly limited as long as it is a liquor obtained by distillation from moromi obtained by subjecting the raw material to alcohol fermentation with yeast. Examples include shochu, awamori, whiskey, brandy, vodka, rum, tequila, gin, spirits, and the like. Among these, distilled liquor using koji is preferable, and shochu, awamori, and spirits are more preferable.
The present invention is a method for producing such a moromi-ripened distilled liquor, characterized by providing a period for ripening moromi after alcohol fermentation and before the start of distillation.
＜第１実施形態＞
本実施形態に係るもろみ熟成蒸留酒の製造方法は、アルコール発酵に麹を利用する蒸留酒の製造方法であって、麹、主原料、酵母、水などを加えて発酵させ、もろみを作る仕込み工程と、もろみを熟成させるもろみ熟成工程と、熟成したもろみを蒸留して原酒を作製する蒸留工程と、得られた原酒を割水・濾過する割水・濾過工程と、割水・濾過された原酒を貯蔵・熟成工程とから概略構成されている。
<First Embodiment>
The method for producing moromi-ripe distilled liquor according to the present embodiment is a method for producing distilled liquor that uses koji for alcohol fermentation, and is prepared by adding koji, main ingredients, yeast, water, etc. The mash ripening process for ripening the moromi, the distillation process for distilling the ripened moromi to produce the raw liquor, the water splitting / filtering process for splitting / filtering the resulting raw sake, and the water split / filtered raw sake Is roughly composed of a storage and aging process.
「仕込み工程」
仕込み工程は製造する酒類によって異なり、例えば単式蒸留焼酎では、一次仕込みと二次仕込みの２段階でアルコール発酵させてもろみを作る。
"Preparation process"
The preparation process differs depending on the liquor to be produced. For example, in a single-type distillation shochu, mash is made even if alcohol fermentation is performed in two stages of primary preparation and secondary preparation.
一次仕込み、二次仕込み工程では、原料、麹、酵母、水を加えて２５℃前後でトータル約１５日間アルコール発酵を行う。
原料としては、穀類またはイモ類を用いる。麹菌としては、特に限定されず、白麹、黒麹、黄麹などいずれの麹菌であってもよい。また、固体麹、液体麹のいずれの麹であってもよい。液体麹は以下の特許文献を参考にした。
（特許文献）
麦液体麹：特許第３６９８７９５号
米液体麹：特許第３７１８６７８号
豆、芋液体麹：特許第３７１８６７９号
雑穀：特許第３７１８６８１号
In the primary charging and secondary charging processes, raw materials, koji, yeast and water are added and alcohol fermentation is performed at around 25 ° C. for a total of about 15 days.
As the raw material, cereals or potatoes are used. The koji mold is not particularly limited and may be any koji mold such as white koji, black koji, or yellow koji. Further, either a solid jar or a liquid jar may be used. The liquid soot was referred to the following patent document.
(Patent Literature)
Wheat liquid meal: Patent No. 3698795 Rice liquid meal: Patent No. 3718678 Bean, rice cake liquid meal: Patent No. 3718679 Miscellaneous grains: Patent No. 3718681
主原料としては、特に限定されないが、例えば、大麦、米、トウモロコシ、そば、栗、小麦、麦芽のような発芽穀類などの穀類、サツマイモ、ジャガイモなどの芋類、豆類、梅、桃、デーツ、バナナ、マンゴー、パイナップル、リンゴなどの果実、バニラビーンズ、シナモン、カモミール、シソなどのハーブ類、オークチップ等の木材、バター、チーズ、固形状のヨーグルトなどの固形状乳製品、さとうきび、バガス、黒糖など糖類原料作物が挙げられる。また、これらをロースト処理、凍結乾燥処理、カラメル化などした加工品であってもよい。
特に、単式蒸留焼酎の場合は、麦、米、そば、栗、芋類、豆類などが好ましい。
The main raw material is not particularly limited. Fruits such as banana, mango, pineapple, apple, herbs such as vanilla beans, cinnamon, chamomile, perilla, wood such as oak chips, solid dairy products such as butter, cheese, solid yogurt, sugar cane, bagasse, brown sugar Sugar raw material crops. In addition, processed products obtained by roasting, freeze-drying, caramelizing, or the like may be used.
In particular, in the case of simple distillation shochu, wheat, rice, buckwheat, chestnut, potatoes, beans and the like are preferable.
「もろみ熟成工程」
もろみ熟成工程では、アルコール発酵により得られたもろみを容器に詰めて、もしくはそのまま一定期間熟成させる。このようにすることで、もろみ中の成分量が変化し、得られる蒸留酒の味において、従来よりもコクやまろやかさ、乳感といった官能性を向上させることができる。
"Moromi ripening process"
In the moromi ripening step, the moromi obtained by alcohol fermentation is packed in a container or allowed to ripen for a certain period. By doing in this way, the amount of components in mash is changed, and in the taste of the distilled liquor obtained, it is possible to improve the functionality such as richness, mellowness and milky feeling than before.
もろみの熟成期間は２週間以上であることが好ましく、より好ましくは２週間以上６ヶ月間以内であり、さらに好ましくは３〜４ヶ月間の範囲である。もろみの熟成期間をこのような範囲とすることで、酵母臭が抑制できるとともに、十分な熟成効果が得られる。３〜４ヶ月間の範囲が最も効果が高く、６ヶ月間を超えるともろみの成分にあまり変化がなくなる。 The ripening period of moromi is preferably 2 weeks or more, more preferably 2 weeks or more and 6 months or less, and further preferably 3 to 4 months. By setting the ripening period of moromi to such a range, yeast odor can be suppressed and a sufficient aging effect can be obtained. The range of 3 to 4 months is the most effective, and there is not much change in the moromi components beyond 6 months.
本実施形態では、もろみの熟成を、もろみと木質材とを接触させた状態で行うことが好ましい。もろみと木質材とを接触させた状態とは、もろみの熟成を、木製の容器または内部に木製部材を有する容器で行なうことであってもよく、木質材を容器に投入した状態でもろみの熟成を行なうことであってもよい。このとき用いる木質材の木の種類としては、特に限定されないが、オーク、マツ（松）、スギ（杉）、ヒノキ（桧、檜）等が好ましい。 In this embodiment, it is preferable to carry out ripening of moromi in a state where moromi and wood are brought into contact with each other. The state in which the moromi and the wood material are in contact with each other may be the aging of the moromi in a wooden container or a container having a wooden member inside, and the aging of the moromi even when the wooden material is put in the container. May be performed. The kind of wood material used at this time is not particularly limited, but oak, pine (pine), cedar (cedar), hinoki (cypress, firewood) and the like are preferable.
木製の容器としては、例えば、木樽や木桶等がある。また、内部に木製部材を有する容器とは、もろみと木製部材が接する状態であれば、特に限定されない。例えば、容器の蓋や内壁等の全部または一部に木製部材を用いたものであってもよい。
内部に木製部材を有する容器として、具体的には、ステンレスやホーロー製のタンクの内壁を木板で被覆した容器や、木蓋をした甕等が例示できる。
このように、木製の容器または内部に木製部材を有する容器でもろみを熟成することで、蒸留前のもろみに樽香を付けることができ、その時もろみが容器の色で着色されることがあっても、後の蒸留工程の際に色が除去されるため、色付けせずに樽香を付けた蒸留酒を製造することができる。
Examples of wooden containers include wooden barrels and wooden caskets. Further, the container having a wooden member inside is not particularly limited as long as the mash and the wooden member are in contact with each other. For example, a wooden member may be used for all or part of the lid or inner wall of the container.
Specific examples of the container having a wooden member inside include a container in which the inner wall of a tank made of stainless steel or enamel is covered with a wooden board, a basket with a wooden cover, and the like.
In this way, by aging the mash in a wooden container or a container having a wooden member inside, barrel fragrance can be added to the mash before distillation, and the mash may be colored with the color of the container at that time However, since the color is removed during the subsequent distillation step, it is possible to produce a distilled liquor with barrel aroma without coloring.
また、木製の容器以外であっても、もろみの熟成を木質材と接触させた状態で行えるよう、木の破片などの木質材を入れた容器であってもよい。
容器に投入する木質材は、木を容器に入る大きさに切断したものであってもよく、チップ等の木片状のものであってもよく、加工を施したものであってもよい。該加工は、木質材にもろみが接することにより、もろみに樽香を付与し得る状態に加工するものであればよい。例えば、生木をそのまま容器に入れてもよく、乾燥した木を容器に入れてもよく、燻した木を容器に入れてもよい。
Moreover, even if it is other than a wooden container, the container which puts wooden materials, such as a piece of a tree, so that ripening of a mash may be performed in the state which contacted the wooden material.
The woody material to be put into the container may be a material obtained by cutting a tree into a size to fit into the container, may be a piece of wood such as a chip, or may be processed. The processing only needs to process the moromi into a state in which barrel fragrance can be imparted to it by contacting the wood material. For example, a raw tree may be put in a container as it is, a dry tree may be put in a container, and a dwarf tree may be put in a container.
ただし、もろみを詰める容器は特に限定されるものではなく、木樽、木桶以外にも、タンク、瓶などの一般的な容器を用いることができる。タンクの場合は、ステンレス、ホーロー、甕などがある。なお、これら容器は仕込み工程から継続して使用してもよく、すなわち、もろみを詰め替えずにそのまま熟成させることができる。 However, the container for stuffing the moromi is not particularly limited, and general containers such as tanks and bottles can be used in addition to wooden barrels and mallet. In the case of tanks, there are stainless steel, enamel, and firewood. In addition, you may use these containers continuously from a preparation process, ie, it can be aged as it is, without refilling mash.
このもろみ熟成を行うことで、酸度、ｐＨ、アルコール濃度、比重などは若干変化するが、特にアミノ酸度を数倍に高くすることができる。
例えば、米を主原料とした焼酎では４ヶ月間もろみを熟成させると、熟成前に比べアミノ酸度が３倍以上になり、麦を主原料とした焼酎では４ヶ月間もろみを熟成させると、熟成前に比べアミノ酸度が２．５倍以上になる。
更には熟成中のもろみの酵素活性は大きく変化せず、熟成初期から末期まで一定量の酵素活性が維持されている。
By performing this mash aging, the acidity, pH, alcohol concentration, specific gravity and the like slightly change, but in particular, the amino acid degree can be increased several times.
For example, when shochu using rice as the main ingredient is ripened for 4 months, the amino acid content is more than three times that before ripening, and when shochu using rice as the main ingredient is matured for 4 months Amino acid degree becomes 2.5 times or more than before.
Furthermore, the enzyme activity of the moromi during aging does not change greatly, and a certain amount of enzyme activity is maintained from the initial stage of aging to the end stage.
「蒸留工程」
蒸留工程では、もろみ熟成工程で熟成したもろみを蒸留機で蒸留して原酒を作製する。例えば、単式蒸留焼酎などは単式蒸留機を用いて行ない、常圧蒸留機、減圧蒸留機にいずれであってもよい。
常圧蒸留機の場合は、内部圧力は１気圧で発酵液は約８５〜１００℃で沸騰し、アルコールとともにもろみに含有されている色々な成分が留出する。減圧蒸留機の場合は、内部圧力は０．１〜０．２気圧ほどであり、発酵液は約４０〜６０℃で沸騰する。
"Distillation process"
In the distillation step, the mash ripened in the mash ripening step is distilled with a distiller to produce raw sake. For example, single distillation shochu or the like is performed using a single distillation machine, and either an atmospheric distillation machine or a vacuum distillation machine may be used.
In the case of an atmospheric distillation, the internal pressure is 1 atm and the fermentation liquid boils at about 85 to 100 ° C., and various components contained in the mash are distilled together with alcohol. In the case of a vacuum distillation machine, the internal pressure is about 0.1 to 0.2 atm, and the fermented liquid boils at about 40 to 60 ° C.
「割水・濾過工程」
割水・濾過工程では、蒸留工程で得られた原酒を割水・濾過する。蒸留工程で得られた原酒は、例えば単式蒸留焼酎の場合、アルコール濃度が４０％程度であるため、水で割ってアルコール濃度を所望の濃度にする。この際に、割水前の原酒に溶解していた油脂等の成分が割水によって析出するため、濾過することでそのような析出成分を除去する。
"Water splitting / filtration process"
In the water splitting / filtering step, the raw liquor obtained in the distillation step is split and filtered. In the case of simple distillation shochu, for example, the raw sake obtained in the distillation step has an alcohol concentration of about 40%, so it is divided by water to obtain the desired alcohol concentration. At this time, since components such as fats and oils dissolved in the raw liquor before water splitting are precipitated by the split water, such precipitated components are removed by filtration.
「貯蔵・熟成工程」
貯蔵・熟成工程では、割水・濾過された原酒を容器に詰めて貯蔵・熟成を行なう。このとき、蒸留の際の加熱により生じた独特の焦臭や辛味などの香味を落ち着かせる。
容器としては、瓶やタンク、樽、甕、などで行なう。
以上の蒸留工程から貯蔵・熟成工程の終了までは、例えば焼酎では通常１ヶ月から行なわれる。泡盛では３年以上貯蔵するものもあり、古酒と呼ばれる。
"Storage / aging process"
In the storage / aging process, the raw water filtered and filtered is packed in a container for storage / aging. At this time, flavors such as a unique scorching smell and pungent taste generated by heating during distillation are calmed down.
As containers, bottles, tanks, barrels, baskets, etc. are used.
From the above distillation step to the end of the storage / ripening step, for example, shochu is usually performed from one month. In Awamori, some are stored for more than 3 years and are called old sake.
このようにして、美味しいもろみ熟成蒸留酒が得られる理由は明らかではないが、酵素分解更には酵母等の微生物による自己消化により遊離アミノ酸が増えていることや、熟成容器由来、例えば樽などによる香気成分の付与など、微生物的、化学的変化の相乗効果により得られたのではないかと考えられる。通常のもろみよりもアミノ酸や香気成分等が豊富であるため、蒸留の際にアミノ酸の化学反応が進行して、香味成分が蒸留酒により移行しやすくなり、得られる蒸留酒のコクやまろやかさ、乳感といった味の複雑性を生み出し、官能性を向上させることができると考えられる。
特に、アルコール発酵に麹を利用することで、麹が酵素を豊富に有するため、アルコール発酵終了後におけるもろみも酵素が豊富であり、色々な分解性に優れる。
The reason why a delicious moromi ripened distilled liquor can be obtained in this way is not clear, but the free amino acids are increased by enzymatic digestion and further by self-digestion by microorganisms such as yeast, and the aroma caused by aging containers such as barrels It may be obtained by synergistic effects of microbial and chemical changes such as the addition of ingredients. Since amino acids and aroma components are more abundant than ordinary moromi, the chemical reaction of amino acids proceeds during distillation, and the flavor components are easily transferred by distilled liquor, and the resulting distilled liquor is rich and mellow. It is thought that the complexity of tastes such as milkiness can be created and the sensuality can be improved.
In particular, when koji is used for alcohol fermentation, koji has abundant enzymes. Therefore, mash after alcohol fermentation is abundant in enzymes and has excellent degradability.
＜第２実施形態＞
本実施形態に係るもろみ熟成蒸留酒の製造方法は、アルコール発酵に麦芽を利用する蒸留酒の製造方法であって、発芽、乾燥、糖化、発酵、もろみ熟成、蒸留、加水、貯蔵・熟成の各工程から概略構成されている。
大麦などの原料を水に浸し発芽させた後、ピートでいぶしながら乾燥させて発芽を止める。乾燥した麦芽を粉砕して温水を加え、６０℃以上の温度で糖化させる。糖化により得られた糖化液を濾過し、酵母を加えてアルコール発酵させ、もろみを作る。このもろみを上記第１実施形態と同様に、一定期間熟成させる。その後、ポットスチル（単式蒸留機）で２回蒸溜し、加水により所望のアルコール濃度にする。例えば、ウイスキーは６０％前後に調整する。さらに、樽に詰めて貯蔵・熟成を行ない、最後に加水・濾過を行なう。
Second Embodiment
The method for producing mash-ripened distilled liquor according to the present embodiment is a method for producing distilled liquor that uses malt for alcohol fermentation, and includes germination, drying, saccharification, fermentation, mash ripening, distillation, hydration, storage and aging. It is roughly composed of processes.
After germinating raw materials such as barley in water, stop the germination by drying while smoldering with peat. The dried malt is pulverized, warm water is added, and saccharification is performed at a temperature of 60 ° C or higher. The saccharified solution obtained by saccharification is filtered, and yeast is added for alcohol fermentation to make moromi. This moromi is aged for a certain period of time as in the first embodiment. Then, it is distilled twice with a pot still (single distillation machine), and is adjusted to a desired alcohol concentration by hydration. For example, whiskey is adjusted to around 60%. Furthermore, it is packed in barrels, stored and aged, and finally watered and filtered.
以上説明したように、本発明のもろみ熟成蒸留酒の製造方法によれば、アルコール発酵後、蒸留開始前に、もろみを熟成させる期間を設けることで、もろみ中の成分量が変化し、得られる蒸留酒の味において、従来よりもコクやまろやかさ、乳感といった官能性を向上させることができる。
また、もろみの熟成期間が２週間以上であることで、もろみ中のアミノ酸を十分に増量させることができ、風味や官能性の向上に対して、より効果が高まる。
さらに、もろみの熟成を、もろみと木質材とを接触させた状態で行なうことや、木製の容器または内部に木製部材を有する容器で行なうことで、蒸留前のもろみに樽香を付けることができ、その時もろみが木の色で着色されることがあっても、後の蒸留の際に色が除去されるため、色付けせずに樽香を付けた蒸留酒を製造することができる。
As described above, according to the method for producing moromi-ripe distilled liquor of the present invention, the amount of components in mash is changed and obtained by providing a period for ripening moromi after alcohol fermentation and before the start of distillation. In the taste of distilled liquor, it is possible to improve functionality such as richness, mellowness and milky feeling than before.
Moreover, when the ripening period of moromi is 2 weeks or more, the amount of amino acids in the moromi can be increased sufficiently, and the effect is further improved for improving flavor and functionality.
In addition, moromi ripening can be performed in a state where the moromi is in contact with the wooden material, or in a wooden container or a container having a wooden member inside, so that fragrance can be added to the moromi before distillation. Even if the moromi may be colored with wood color at that time, the color is removed during the subsequent distillation, so that it is possible to produce a distilled liquor with a barrel incense without coloring.
次に、実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
（実施例１）
実施例１として、米を主原料とした（焼酎）もろみを作製した。
Example 1
As Example 1, moromi was prepared using rice as the main ingredient (shochu).
上記仕込み配合により蒸した米、汲み水、乳酸、麹を混合し、そこへ酵母を添加した1次仕込みを行い、２５℃で４日発酵後、二次掛けを行い合計１８日間でアルコール発酵を行った。アルコール発酵が終了したもろみを木樽またはタンクに詰め、２２〜２８℃にてもろみ熟成を４ヶ月間行ない、１ヶ月毎に酸度（ｍｌ）、ｐＨ、アルコール濃度（％）、比重、アミノ酸度（ｍｌ）を測定した。測定方法は西谷らの方法（第四回改正国税庁所定分析法注解、第２２９−２３１ページ、１９９３年。)に従い測定した。表２に結果を示す。
また、もろみ中のグルコアミラーゼ及び耐酸性αアミラーゼの酵素活性を1ヶ月毎に測定を行い、熟成０ヶ月を１００とした時の相対活性を表３に示した。酵素活性の測定方法は西谷らの方法（第四回改正国税庁所定分析法注解、１９９３年。)に準じた。
Mix the steamed rice, pumped water, lactic acid and rice bran by the above blending, add the yeast to it, ferment for 4 days at 25 ° C, and then add the second charge and do alcohol fermentation for a total of 18 days went. The mash that has been subjected to alcohol fermentation is packed in a wooden barrel or tank and ripened at 22-28 ° C for 4 months, and the acidity (ml), pH, alcohol concentration (%), specific gravity, amino acid content (every month) ml). The measurement was performed according to the method of Nishitani et al. (4th revision of the National Tax Agency Prescriptive Analysis Method, pp. 229-231, 1993). Table 2 shows the results.
In addition, the enzyme activities of glucoamylase and acid-resistant α-amylase in the mash were measured every month, and the relative activities when the aging period of 0 months was taken as 100 are shown in Table 3. The method for measuring the enzyme activity was in accordance with the method of Nishitani et al. (4th revision of the National Tax Agency Prescriptive Analysis Method, 1993).
実施例１の結果から、何れももろみ熟成の期間が長くなるにつれて、アミノ酸度は高くなることが示された。酸度（ｍｌ）、ｐＨ、アルコール濃度（％）、比重の値は、ほとんど変化が無なかった。もろみの酵素活性は０ヶ月と比較し、分析値が上下するものの、活性は熟成中も維持されていることが伺えた。 From the results of Example 1, it was shown that the amino acid content increased as the period of mash aging increased. The values of acidity (ml), pH, alcohol concentration (%), and specific gravity were almost unchanged. Although the enzyme activity of moromi was higher than that of 0 month, the analytical value increased and decreased, but the activity was maintained during aging.
（実施例２）
続いて、実施例２として、麦を主原料とした（焼酎）もろみを作製した。
(Example 2)
Subsequently, as Example 2, moromi (shochu) mash with wheat as the main raw material was produced.
上記仕込み配合により蒸した麦、汲み水、乳酸、麹を混合し、そこへ酵母を添加した１次仕込みを行い、２５℃で４日発酵後、二次掛けを行い合計１８日間でアルコール発酵を行った。
アルコール発酵が終了した二次もろみを木樽に詰め、２２〜２８℃にてもろみ熟成を４ヶ月間行ない、１ヶ月毎に酸度（ｍｌ）、ｐＨ、アルコール濃度（％）、比重、アミノ酸度（ｍｌ）を測定した。結果を表５に示す。また、モロミのグルコアミラーゼ、耐酸性αアミラーゼも測定した。熟成０ヶ月の活性を１００とした場合の相対活性結果を表６に示す。なお、何れの測定方法も実施例１と同じである。
Mix the steamed wheat, pumped water, lactic acid, and koji by the above blending, add the yeast to it, perform the fermentation for 4 days at 25 ° C, and then apply the secondary charge for alcohol fermentation for a total of 18 days. went.
The secondary mash after alcohol fermentation is packed in wooden barrels and ripened at 22-28 ° C for 4 months, and acidity (ml), pH, alcohol concentration (%), specific gravity, amino acid content every month ( ml). The results are shown in Table 5. Moromi glucoamylase and acid-resistant α-amylase were also measured. Table 6 shows the results of relative activity when the activity at 0 months of aging is defined as 100. In addition, all the measuring methods are the same as Example 1.
実施例の結果から、もろみ熟成の期間が長くなるにつれて、酸度（ｍｌ）、ｐＨ、アルコール濃度（％）、比重の値はわずかに高くなっていたが、アミノ酸度は１ヵ月目で１．６６倍、２ヶ月目で２．１２倍、４ヶ月目で２．５０倍と顕著に高くなっていた。もろみの酵素活性は熟成０ヶ月と比較すると上下するものの、もろみ熟成中もある程度の活性が維持されていることが示唆された。 From the results of Examples, the acidity (ml), pH, alcohol concentration (%), and specific gravity values were slightly higher as the ripening period was longer, but the amino acid degree was 1.66 at the first month. 2 times, 2.12 times in the 2nd month, and 2.50 times in the 4th month. Although the moromi enzyme activity was higher and lower than that at 0 months of aging, it was suggested that some activity was maintained during mash aging.
（官能検査）
更に、実施例１で熟成したもろみについて、もろみの熟成期間が０、２、３ヶ月目のもろみを用い、蒸留、割水・濾過、の各工程を行い、焼酎を作製した。
また、木樽ではなくタンクを用いてもろみ熟成を行なった場合についても、もろみの熟成期間が２、３ヶ月目のもろみを用い、同様に蒸留、割水・濾過、の各工程を行い、焼酎を作製した。その他の条件や各工程は実施例１と同じである。
(sensory test)
Furthermore, about the mash ripened in Example 1, each process of distillation, water splitting, and filtration was performed using the mash of the mash ripening period 0, 2, and 3 months, and shochu was produced.
Also, in the case where mash ripening is performed using a tank instead of wooden barrels, the mash ripening period is 2 to 3 months, and the same steps of distillation, water splitting and filtration are performed, and shochu is distilled. Was made. Other conditions and each process are the same as those in the first embodiment.
このようにして得られた５種の焼酎について、官能検査を行なった。官能検査は、訓練された８名のパネリストで行い、まるみ、味わい深さ、コク、熟成感、樽香、乳感、まろやかさ、の各項目について、以下の３段階からなる評価基準にて評価を行なった。評価結果を、表７に示す。
「評価基準」
◎・・・とても良好。
△・・・やや良好。
×・・・不良。
The five types of shochu thus obtained were subjected to a sensory test. The sensory test is conducted by eight trained panelists, and each of the following items is evaluated based on the following three evaluation criteria: roundness, taste depth, richness, aging, barrel incense, milkiness, and mellowness. I did it. The evaluation results are shown in Table 7.
"Evaluation criteria"
◎ ・ ・ ・ Very good.
Δ: Slightly good.
X: Defect.
表７に示した結果から、もろみ熟成として樽熟成を行なったものでは、樽香について高い評価が得られた。また、樽熟成、タンク熟成の何れの場合であっても、０ヶ月目に比べまるみ、味わい深さ、コク、熟成感、乳感、まろやかさが向上することが示され、２ヶ月目よりも３ヶ月目のほうがより良好であり、深く芳醇な蒸留酒が得られることが示された。 From the results shown in Table 7, a high evaluation was obtained for barrel incense when barrel aging was performed as moromi aging. In addition, in both cases of barrel aging and tank aging, it is shown that roundness, taste, richness, aging, milkiness and mellowness are improved compared to the 0th month. It was shown that the months were better and deeper and richer spirits were obtained.
また、樽熟成とタンク熟成とを比較すると、パネリストからのコメントとして、樽熟成では、バランスも良い、口に含むと樽香が広がる、しょう油的な香り、後味がやわらかいなどのコメントが得られ、タンク熟成では、やわらか、まろやか、丸みあり、香りよりも味に熟成感がある、樽熟成よりはスッキリ、ライトなどのコメントが得られ、何れも良好な評価であった。 Also, when comparing barrel aging and tank aging, as panelists comment, barrel aging has a good balance, barrel scent spreads when included in the mouth, soy-like aroma, soft aftertaste, etc. In the tank aging, comments such as soft, mellow, rounded, a sense of aging more than the fragrance, and refreshing, light, etc. were obtained than the barrel aging, and all were favorable evaluations.
本発明に係るもろみ熟成蒸留酒の製造方法は、蒸留酒全般に適用でき、特に麹を利用した蒸留酒に好適である。本発明を適用することにより、蒸留酒では表現することが難しい、味わい、特にコクやまろやかさ、乳感などを増し、官能性の高い蒸留酒が製造できるとともに、蒸留酒に色付けすることなく樽香を付けることができるため、特に焼酎などの光量規制のある蒸留酒の製造分野で利用価値が高い。 The method for producing moromi-ripened distilled liquor according to the present invention can be applied to all distilled liquor, and is particularly suitable for distilled liquor using koji. By applying the present invention, it is difficult to express with distilled liquor, taste, especially richness, mellowness, milky feeling, etc. can be produced, highly functional distilled liquor can be produced, and barrels without coloring the distilled liquor Because it can be scented, it has a high utility value especially in the field of manufacturing distilled liquor with light intensity restrictions such as shochu.
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