JPS63185366A - Production of low-class distilled spirits using horse chestnut as raw material - Google Patents

Abstract

PURPOSE:To obtain the titled low-class distilled spirits having characteristic flavor, scorching smell and excellent nutrient, by peeling shell and skin of horse chestnut, removing bitterness and harshness, steaming the horse chestnut, adding culture yeast, fermenting and further distilling by single method. CONSTITUTION:First, ripened horse chestnut is collected, shell in three divided state is peeled and further skin of grain in the form of inverted egg shape is peeled. Then the horse chestnut is bleached in water for about 6 days to remove bitterness, sprinkled with ash and washed with water to eliminate harshness. Further the horse chestnut is steamed in a steam cooker, mixed with a proper amount of culture yeast, preferably KOJI to brew raw material low- class distilled spirits. Then the raw material low-class distilled spirits is distilled by single distillation method to give the aimed low-class distilled spirits rich in local color.

Description

[Detailed Description of the Invention] [Object of the Invention] (Industrial Application Field) The present invention relates to a method for producing sake using the fruit of a horse chestnut tree (ie, a horse chestnut) as a raw material.

(Conventional Circumstances) Up until now, shochu has been provided using various ingredients such as potatoes, rice, barley, and buckwheat, but as far as the inventor knows, there has been no one made from horse chestnuts.

(Aim of the Present Invention) It is said that Tochigi Prefecture was named because of its many Japanese horse chestnut trees, and the present inventor lives in Kuriyama Village, Shioya District, which is famous for its virgin forest of Japanese horse chestnut trees. Chestnut nuts contain a large amount of starch, and also contain medicinal ingredients such as saponin and aloin, and were once a valuable mountain fruit for the people of Hakusei. It is believed that there is a reason why the Heike stragglers established a village near Mangakawabe in the same area.

Today, horse chestnuts are not so valued, but the custom of eating them after removing the scum and grinding them into rice cakes still remains. This ``Tochimochi'' is also called Chojumochi.

In view of these circumstances, the inventor of the present invention came up with the idea of using horse chestnuts, which have nutritional value and a unique flavor, as a raw material for making soju, and intended to develop them into a product with a local flavor.

[Configuration of the Invention (Example) This will be explained below with reference to an example. First, a ripened horse chestnut fruit is collected and the three-layered shell is peeled off. The seeds are obovate, shiny reddish brown, and have a yellowish brown dot on the bottom half.

Now peel the seeds and leave them in water for about 6 days to remove the bitterness.

However, this alone will still leave some scum, so wash it with condensed water coated with burnt ash to remove the scum.

That is, this removes bitter liquids such as saponin and aloin.

The time required for this is approximately 28 hours.

Next, this is steamed in a steam pot, and koji is added to it as cultured yeast. Mix and ferment. That is, amylase acts on starch, which is the main ingredient, and converts it into sugar, and yeast seedlings further work to convert sugar into alcohol, brewing the raw material sake as alcoholic fermented mash.

Note that at this stage, saponin and the like do not meet the conditions for hot alcohol to dissolve saponin, so the slightly remaining astringent substances remain as they are, and are dissolved into alcohol in the subsequent distillation stage, affecting the flavor.

This raw liquor is then distilled using a single distillation method.

In other words, in terms of flavor, ethyl alcohol is primarily distilled out, and other higher alcohols, aldehydes, and esters are also distilled out at the same time, and the components unique to horse chestnuts are converted to furflor by heating during distillation. This is also distilled out at the same time.

The thus-completed horse chestnut roasted sake has a transparent color and has the unique flavor and burnt odor of the horse chestnut as a tree nut.

Note that saponin etc. dissolved in alcohol are also distilled out along with the alcohol, adding a slight bitterness.

[Effects of the Invention] As described above, the present invention uses horse chestnuts, which can be said to be a product of Tochigi Prefecture, as the mash of the raw material for sake, so it produces shochu with a rich local flavor.

Various impurities in the horse chestnut nuts, which are used as mash, are distilled out together with the molten alcohol without being removed by the simple distillation method, resulting in a unique flavor and burnt odor. As a result of tasting by the applicant, we are confident that its mellow taste and elegant aroma will be sufficiently popular.

Since horse chestnut trees grow in clusters throughout the northern part of the prefecture, centering on the above-mentioned Kuriyama village, one of the advantages is that the horse chestnuts used as a raw material are inexpensive and can be produced in quantity.

Given the current situation, it will also contribute as a measure against depopulation.

F. Written amendment to the procedure (□) 1. Indication of the case Patent Application No. 16647 of 1988 2. Title of the invention Method for producing shochu using horse chestnuts as raw material 3
, Relationship with the case of the person making the amendment Patent applicant address 252 Saito, Oaza Nishiyo, Kuriyama Village, Shioya District, Tochigi Prefecture
Yaichi's name: Saito Hachi-4, Agent 5, Subject of the amendment: Description 6, Contents of the amendment No. 1, the title of the invention, ``Process for producing soy-sake using horse chestnuts as raw materials,'' means ``Tochi A method for producing shochu using the fruit of
There is an error in ``shoshu'' in various places on the specification.
``Shochu'' is an error, so I will submit a statement with all the errors corrected.

Description 1, Title of the invention, Method for producing shochu using horse chestnuts as raw material, 2, Claims 1) Harvest matured horse chestnut fruit, peel off the shell, and extract the seeds, which are roughly oval-shaped. After peeling the skin, expose it to water to remove the bitterness, coat it with burnt ash, wash it with water to remove the scum, then steam it, mix cultured yeast and ferment it to create a raw material source. A method for producing shochu using horse chestnuts as a raw material, which is obtained by single distillation of the same.

2) The method for producing shochu using horse chestnuts as a raw material according to claim 1, wherein the cultured yeast is koji.

3. Detailed Description of the Invention [Purpose of the Invention (Industrial Application Field) This invention relates to a method for producing shochu using the fruit of a horse chestnut tree (ie, horse chestnut) as a raw material.

(Conventional Circumstances) So far, shochu made from various raw materials such as potatoes, rice, barley, and buckwheat has been provided, but to the inventor's knowledge, there has been no one made from horse chestnuts.

(Aim of the Book and the Invention) It is said that Tochigi Prefecture was named because of its large number of Japanese horse chestnut trees, and the present inventor lives in Kuriyama Village, Shioya District, which is famous for its virgin forest of Japanese horse chestnut trees. Chestnut nuts contain a large amount of starch, and also contain medicinal ingredients such as saponin and acoin, and were once a valuable mountain fruit for the people of Hakusei. It is believed that there is a reason why the Heike stragglers established a village near Mangakawabe in the same area.

Today, it cannot be said that horse chestnuts are very valued, but the custom of removing the scum, grinding them, and eating them as mochi (rice cakes) still remains. This ``Tochimochi'' is also called Chojumochi.

In view of these circumstances, the inventor of the present invention came up with the idea of using horse chestnuts, which have nutritional value and a unique flavor, as a raw material for shochu, and intended to develop them into a product with a local flavor.

[Structure of the Invention] (Example) To explain this with reference to the following example, first, a ripened horse chestnut fruit is collected and the three-layered shell is peeled off. The seeds are obovate, shiny reddish brown, and have a yellowish brown dot on the bottom half.

Now peel the seeds and leave them in water for about 6 days to remove the bitterness.

However, even if you do this, the scum will still remain, so wash it with soaked water coated with burnt ash to remove the scum.

That is, this removes bitter liquids such as saponin and aloin.

The time required for this is approximately 2 days.

Next, this is steamed in a steam pot, and an appropriate amount of koji (koji) is mixed therein as cultured yeast for fermentation. That is, amylase acts on starch, which is the main ingredient, and converts it into sugar, and yeast then acts to convert the sugar into alcohol, producing a raw material source for alcoholic fermentation mash.

At this stage, saponins and the like do not meet the requirements of hot and cold alcohol to dissolve them, so the slight remaining bitter substances remain as they are and are dissolved into alcohol in the subsequent distillation stage, affecting the flavor.

This raw material source is then distilled using a simple distillation method.

In other words, in terms of flavor, ethyl alcohol is primarily distilled out, and other higher alcohols, aldehydes, esters, etc. are also distilled out at the same time, and the components unique to horse chestnuts are converted to furflor by heating during distillation. This is also distilled out at the same time.

The thus-completed roasted horse chestnut has a transparent color and has the characteristic flavor and burnt odor of the horse chestnut as a tree nut.

Note that saponin etc. dissolved in alcohol are also distilled out along with the alcohol, adding a slight bitterness.

E'Effects of the Invention] As described above, the present invention uses horse chestnuts, which can be said to be a product of Tochigi Prefecture, as the mash as a raw material source, so it produces shochu with a rich local flavor.

Various impurities in the horse chestnut nuts, which are used as mash, are distilled out together with the molten alcohol without being removed by the simple distillation method, resulting in a unique flavor and burnt odor. As a result of tasting by the applicant, we are confident that its mellow taste and elegant aroma will be sufficiently popular.

Since horse chestnut trees grow in clusters throughout the northern part of the prefecture, centering on the above-mentioned Kuriyama village, one of the advantages is that the horse chestnuts used as raw materials can be produced at low cost.

Furthermore, if this horse chestnut shochu can be developed into a local industry as a local alcoholic beverage, it will also contribute as a measure against depopulation at a time when population outflow in remote mountain areas is a problem.

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Claims (1)

[Scope of Claims] 1) Collect ripened horse chestnut fruit, peel off the shell, and then peel off the skin of the seed, which forms an obovoid shape, and then expose it to water to remove bitterness, and then apply burnt ash. After that, it is washed with water to remove the scum, then steamed, and cultured yeast is mixed and fermented to brew raw material sake, which is then single-distilled. How to make soju. 2) The method for producing shochu using horse chestnuts as a raw material according to claim 1, wherein the cultured yeast is koji.