SHOCHU (JAPANESE DISTILLED SPIRIT) USING CHINESE NOODLES AS ADDITIONAL RAW MATERIAL AND METHOD FOR PRODUCING THE SAME

摘要

PPROBLEM TO BE SOLVED: To provide a new Shochu having a sweet smell and a mild flavor free from a smell characteristic of barley Shochu and an added flavor and method for producing the same. PSOLUTION: The Shochu is produced by using a raw material obtained by mixing flour comprising semi-strong wheat flour with 1.5 wt.% of KANPUN, kneading the mixture by a mixer to prepare a dough, combining and rolling the dough into a noodle sheet in a fixed thickness, cutting the noodle sheet into thickness of long noodle strips of #20 to give Chinese noodles of long noodle strips, steaming and solidifying the Chinese noodles for 25 minutes to give 100 kg of the solidified steamed Chinese noodles as an additional raw material, fermenting the additional raw material, 60 kg of dried malted rice, 240 liters of water and 100 g of yeast in a brewing tank, completing a malted rice on the seventh day, then transferring the malted rice to a single distillation machine and carrying out heating and distillation. PCOPYRIGHT: (C)2010,JPO&INPIT