CN1049919C - Process for the production of novel beer-like sparkling alcoholic beverage - Google Patents
Process for the production of novel beer-like sparkling alcoholic beverage Download PDFInfo
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- CN1049919C CN1049919C CN94119337A CN94119337A CN1049919C CN 1049919 C CN1049919 C CN 1049919C CN 94119337 A CN94119337 A CN 94119337A CN 94119337 A CN94119337 A CN 94119337A CN 1049919 C CN1049919 C CN 1049919C
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
- C12C7/053—Preparation or treatment of the mash part of the mash being non-cereal material
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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Abstract
The present invention provides a method for preparing a beer-like alcoholic foaming beverage which has the characteristic flavor. Distiller yeast is added into a mixture of malt and starch bearing material. The distiller yeast is prepared by one kind of fungus of yellow green mildew aspergillus and white mold aspergillus. The mixture is saccharified under the action of the distiller yeast, and malt mash is obtained. Material which is from production for an alcohol beverage and has the different kind from the malt mash is added into the malt mash. Before the used material is added into the malt mash, hops are added into the malt mash, and the hops and the malt mash are heated, which leads the flavor of the hops to enter the malt mash.
Description
The present invention relates to a kind of production method of novel beer-like sparkling alcoholic beverage, said beverage preferably has pure mellow wine local flavor or fruit wine local flavor.From present popular tendency, high alcoholic beverage and so-called " ardent spirits " are unwelcome, and the popular of beer means that then people are to the refrigerant preference that contains alcoholic beverage of the low inflation of ethanol content.
Novel alcoholic beverage has soft drink concurrently except that its typical flavor characteristic and the refrigerant mouthfeel that contain of the present invention can expect thoroughly to satisfy contemporary human consumer's taste and hobby.It is starch-containing (being starchiness) raw material that the present invention contains the used main raw material of alcoholic beverage, as barley and/or rice, can also further adopt fruit, as grape or apple.Therefore, it is believed that industrial practice of the present invention can make major contribution to the stability of agriculture as the foundation of the economy, say that thus social benefit of the present invention will be huge.
Conventional beer brewing technique comprises that malt, saccharification, system wheat juice, the hopping of wheat juice are boiled and step such as fermentation.In the Wort boiling step, the hopping of wheat juice is boiled and is obtained bitter taste wheat juice.Behind bitter taste wheat juice cold filtration, to wherein adding beer yeast fermenting.
In Japan, beer is subjected to the strictness control of " drinks taxation regulations " (Liquor Tax Act).Therefore the weight percent of Fructus Hordei Germinatus is restricted in operable raw material and the raw material.In addition, the production of beer can only be to add the cereuisiae fermentum that is obtained by purebred cultivation in wheat juice.Its local flavor of the beer that so obtains must not have typical flavor without any exception.Thus, people wish to develop a kind of novel beer-like sparkling alcoholic beverage that multiple difference contains the alcoholic beverage local flavor that has.
Pure mellow wine is a kind of typical japanese traditional alcoholic beverage, and its production may further comprise the steps: the system distiller's yeast, i.e. and the bent rice of preparation, it is that aspergillus oryzae (Aspergillus oryzae) is bred culture in steamed rice; Make steamed rice, water and distiller's yeast three mixture carry out breeding on a small scale the pre-culture " distiller's yeast " that obtains as introduction or title kind of wine with dregs; In pre-culture, drop into distiller's yeast, refrigerative steamed rice and water three mixture and carry out large-scale Primary Fermentation 3-4 time.Then mixture is pressed filter by pressure filter.Filtrate placement is clarified by being settled out insolubles, reclaims supernatant liquor, and pasteurization is stored slaking.
" distiller's yeast " is traditional day words and phrases, and the pre-culture of wine with dregs is planted in representative conduct in the pure mellow wine production technique.In various distiller's yeasts, can exemplify out " giving birth to wine ", " mountain is unloaded and abrogated wine " and " speed is made wine ", they also are japanese traditional vocabulary.
" giving birth to wine " is a kind of pre-culture that is got by the traditional technology preparation that comprises the following steps:
I prepares steamed rice, water and distiller's yeast mixture respectively in 2 or 8 bucket little and shallow with volume,
Ii integrates into slick mashed prod to each mixture, takes out mixture from little shallow bucket, they are put in the same drum,
Iii this mixture that ferments promptly obtains giving birth to wine.
The mountain is unloaded and is abrogated wine and made by " mountain is unloaded and abrogated technology ", and this technology is a kind of improvement technology of above-mentioned living wine technology.Improve in the technology at this, " step is unloaded on the mountain " cancelled above-mentioned steps i and ii, directly prepares steamed rice, water and distiller's yeast three's mixture in a drum.
Give birth to wine and the mountain is unloaded in the method for abrogating wine preparing, wild milk-acid bacteria is generated to reduce pH value, allow the yeast generation then.
Speed is made wine and is prepared from by adding the lactic acid quick fermentation technology, is that the improvement technology of abrogating technology is unloaded on above-mentioned mountain.Improve in the technology at this, in the mixture of steamed rice, water and distiller's yeast, add lactic acid and yeast.Raw material mixes down at 18-20 ℃.
In the method for producing the premixture distiller's yeast, because the existence of aspergillus oryzae is converted into fermentable sugars by the saccharification Starch rice, fermentable sugars is converted into alcohol by the zymic effect again.Yeast can use unartificial yeast (wild yeast) or pure culture yeast, and unartificial yeast is to be obtained by the mash-back that is placed in the physical environment.In general, be to adopt unartificial yeast produce giving birth to that wine and mountain unload when abrogating wine, promptly utilize by atmosphere and enter yeast in the mash-back, that is to say voluntarily and ferment.Produce and then adopt pure culture yeast when speed is made wine.
Production stage vinous comprises fruit juice preparation and fruit juice fermentation.Yeast is seeded in the fruit juice voluntarily.In addition, the microbial strain culture of wine yeast can be joined in the fruit juice.In fermenting voluntarily, what mainly utilize is that survival is fruit itself or its leaf or the wild yeast on it.
Therefore, the purpose of this invention is to provide a kind of production and have the method that multiple difference contains the novel beer-like sparkling alcoholic beverage of alcoholic beverage local flavor.
According to the extensive studies result, the inventor finds, in beer production, add the material in the alcoholic beverage production of containing take from except that beer, utilize the introduction of yellow mould aspergillus (yellow aspergillus) fermentation or plant wine with dregs as pure mellow wine factory, or be in fruit juice in fruit wine (grape wine or the hard cider) active fermentation, can produce the another kind that has except that beer and contain the alcoholic beverage local flavor, as the novel beer-like sparkling alcoholic beverage of pure mellow wine local flavor or fruit wine (or grape wine or hard cider).
According to one aspect of the present invention, the method that provides a kind of production to have the novel beer-like sparkling alcoholic beverage of typical flavor, this method comprises:
Distiller's yeast is put in the Fructus Hordei Germinatus so that obtain malt mash, and said distiller's yeast is to be prepared from the mould that is selected from one of yellow mould aspergillus and white mould aspergillus (white aspergillus);
To take from the material that contain in alcoholic beverage production different with said malt mash type joins in the above-mentioned malt mash.
Before said drawn material is joined malt mash, can be added to hops in the malt mash earlier, with hops and malt mash heating, the hops local flavor can enter in the malt mash so then.
According to the present invention, by saccharification, obtain malt mash under the acting in conjunction of the sucrase that exists in sucrase that Fructus Hordei Germinatus exists and the distiller's yeast in Fructus Hordei Germinatus.Then this malt mash by adding take from said malt mash dissimilar contain the material of alcoholic beverage in producing, ferment as the fruit juice in pure mellow wine distiller's yeast (promptly planting wine with dregs) or the wine fermentation, can obtain to have the beer-like sparkling alcoholic beverage of typical flavor thus.
Therefore, the present invention can produce and obtain having the novel beer-like that another kind of difference contains alcoholic beverage local flavor such as pure mellow wine local flavor or fruit juice, fruit wine local flavor and contain pure foam material.This beer-like sparkling alcoholic beverage was can not be getable before the present invention.
Term used herein " is taken from ... material " and is meant the intermediate product in the alcoholic beverage process of containing that is different from said malt mash type in production.For example this intermediate product can be to be unloaded to abrogate technology and add lactic acid speed by original traditional pure mellow wine technology, mountain to make the distiller's yeast that a kind of pure mellow wine making method in the technology is obtained; Or the wine with dregs that utilizes distiller's yeast to obtain as introduction; Also or at the fruit juice of fruit wine yeast effect bottom fermentation.
Fruit juice can be joined in the converted mash.
The invention provides the method that a kind of production has the beer-like sparkling alcoholic beverage of typical flavor, this method may further comprise the steps:
I. distiller's yeast is put in the water that contains Fructus Hordei Germinatus so that malt amylase is the malt mash as wheat juice, said distiller's yeast be utilize that the mould that is selected from one of yellow aspergillus and white aspergillus is prepared from and
II. the zymic material that contains that contains in the alcoholic beverage production that will take from except that beer joins in the above-mentioned malt mash and ferments, so that obtain beer-like sparkling alcoholic beverage.
Another kind of method of the present invention comprises the steps:
A. " distiller's yeast " put in the water that contains Fructus Hordei Germinatus so that malt amylase is the malt mash as wheat juice, said distiller's yeast is to utilize the mould that is selected from one of yellow aspergillus and white aspergillus to be prepared from;
B. the beverage that contains in the alcoholic beverage production that will take from except that beer joins in the above-mentioned malt mash, obtains mixture to be fermented thus; With
C. mixture that will be to be fermented inserts yeast and ferments, and contains alcoholic beverage so that obtain the beer sample.
Distiller's yeast used among above-mentioned steps I and the A can promptly, insert yellow aspergillus or white aspergillus by any ordinary method preparation in steamed rice, cultivate this mixture, as cultivating about two days down at 30-42 ℃.
For yellow and white aspergillus, can adopt to be used for obtainable kind of aspergillus of the public or the commercially available kind aspergillus that pure mellow wine is produced.The ratio of mixture of distiller's yeast and Fructus Hordei Germinatus needn't be limited on any specific numerical value.As selecting ratio of mixture according to the desired local flavor of finished product.For example, when requiring finished product to be beer flavor, the weight ratio of distiller's yeast and Fructus Hordei Germinatus (distiller's yeast/Fructus Hordei Germinatus) can be less than 1/10.When requiring to a kind of new local flavor rather than beer flavor, weight ratio (distiller's yeast/Fructus Hordei Germinatus) can be 1/10 or greater than 1/10.
For yeast used among the step C, can use the obtainable or commercially available yeast of any public that is used to produce beer.For example can adopt (1441Greenwod Ave.N., Seattle WA 98133, U.S.A.) available catalog number (Cat.No.) 3-401 and 3-403 from " The Cellar ".
Starchy material can be joined in the mixture for the treatment of saccharification.As starchy material, can adopt cereals such as rice, corn, Chinese sorghum and potato, starch and carbohydrate.Cereal can first pulverize and then use.Also can use two or more the mixture in the above-mentioned raw materials, and the preferred mixture of being made up of with 1: 1: 1 weight ratio corn, rice and yam starch, this mixture preferably adds in the kilned malt in the ratio that every 100g kilned malt adds mixture 40-50g.Before the mixture that utilizes Fructus Hordei Germinatus and distiller's yeast begins saccharification or in saccharifying, starchy material and Fructus Hordei Germinatus can be mixed.
Take from as mentioned above, " ... material and " be one or more materials, also promptly contain the intermediate product that is produced in the alcoholic beverage process producing except that beer other, or production other except that beer contains the intermediate product that is adopted in the alcoholic beverage method.Contain zymic " intermediate product " as being included in the pure mellow wine making method as pre-culture " distiller's yeast " of planting wine with dregs and any fermented juice in the Production of Wine process.Can use any " distiller's yeast " that be prepared from by ordinary method, as " giving birth to wine ", " mountain is unloaded and abrogated wine " and " speed is made wine ".Can adopt voluntarily fermentation method when producing distiller's yeast or add pure yeast culture fermentation.For pure yeast culture, can use to be used for the obtainable or commercially available yeast pure growth of any public that pure mellow wine is produced.The example of yeast pure growth comprise from Japan brewage that association that association obtains is numbered 6,7,9-13,601,701,901 and 1001 culture.
When distiller's yeast used as intermediate product, for example, it preferably added the ratio that 5-10 rises distiller's yeast in per 100 liters of malt mash and mixes with said malt mash.
Fermented juice can be to be in to have zymic fruit juice in the fermenting process.As the raw material of preparation fruit juice, can be any fruit that contains fermentable sugars, as grape, apple, peach, pears, persimmon, strawberry and loquat.Also can use the mixture of two or more fruit.
Fruit juice and fermented juice can prepare according to a conventional method.The fermented juice that is in the active fermentation phase is preferred.Can adopt voluntarily fermentation method or add yeast pure growth fermentation method.As the yeast pure growth, can use the available or commercially available yeast pure growth of any public.The example of yeast pure growth comprises and can brewage No. 1,3 and 4, association's numbering that association obtains from Japan; Catalog number (Cat.No.) 12-201,12-205,12-207,12-209,12-211 and the 12-213 that can obtain from Cellar; Can be from E.Begerrow GmbH﹠amp; SIHA Aktiv Hehe-3 that Co (Germany) obtains and the U Vaferm CM that can obtain from DANSTAR FERMENT (Switzerland).
When with the fermented juice being the intermediate product use, will blending ratio not be limited on arbitrary concrete numerical value.For example can fermented juice and malt mash be mixed in per 100 liters of malt mash rise fermented juice to 5-100 ratio.
In above-mentioned steps B, the fruit juice blends that can utilize any one or two or more fruit in the described fruit juice is as no yeast intermediate product.Their blending ratio is not necessarily limited on arbitrary concrete numerical value.For example, fruit juice or fruit juice blends can with malt mash by the 10-100 liter: 100 liters mixed is got up.
One of feature of the present invention is its method for saccharifying.Different with beer, the saccharification of starchy material is at Fructus Hordei Germinatus and breeds under the acting in conjunction that yellow aspergillus or bent rice of white aspergillar or barley are arranged and carry out.The local flavor of hops is given in the malt mash of acquisition like this, " the wheat juice " that makes like this is used to produce and has the beer-like sparkling alcoholic beverage that is different from beer flavor.Therefore, term used herein " wheat juice " not only is meant malt mash, but also comprises the malt mash of giving hops fragrance that obtains in a manner described.
Another feature of the present invention is fermentation step.In brewage, earlier wheat juice and the poor mother of wheat to be separated as the Fructus Hordei Germinatus after saccharification (system wine with dregs) step, gained wheat juice adds hops, boils then.The above-mentioned wheat juice cooling that has the hops local flavor, filter then, obtain bitter taste wheat juice.Cereuisiae fermentum is dropped into to ferment in (promptly adding) Fructus Hordei Germinatus obtains beer.In the present invention, on the other hand, fermentation step changes fully.For example, abrogate technology unloading and add the distiller's yeast that the lactic acid quick fermentation technology obtains or utilize distiller's yeast to make introduction (just planting wine with dregs) and the wine with dregs that obtains joins and ferments in the wheat juice by pure mellow wine making method such as original traditional technology, mountain, at this moment the pH value of wheat juice owing to lactic acid (generated with distiller's yeast in contained) reduce, make the carrying out of fermentation stability simultaneously, produce therefrom and possess the beer-like sparkling alcoholic beverage of pure mellow wine local flavor.In addition,, ferment subsequently, obtain possessing the beer-like sparkling alcoholic beverage of grape wine local flavor or hard cider local flavor thus adding yeast activity fermenting must, Sucus Mali pumilae or other fruit juice until thoroughly breeding and the fermented juice that obtains adds in the wheat juice of yeast.
As mentioned above, also can be added to fruit juice in the wheat juice simply.
Just as noted, the difference of the present invention and conventional brewing method is:
A) further utilize distiller's yeast to come diastatic malt;
B) contain alcoholic beverage with typical flavor in order to give the beer sample, added the taking-up material, that is, contain intermediate product that produces in alcoholic beverage (as pure mellow wine or the fruit wine) process or the material that is used for this production method producing except that beer other.
Embodiment 1
Can controlled temperature and humidity indoor at a structure and device systems, be provided with and cultivate the culture bed of distiller's yeast.
Cooking rice also is cooled to 34-36 ℃.After the sterilization of said chamber, with steamed rice be layered on indoor culture bed on, stir and make it further to be cooled to 30-33 ℃.With every 100g kind bacterium the ratio of 100kg rice is sneaked into then and produce the used commercially available yellow aspergillus kind bacterium of distiller's yeast, after this handle this mixture by the known method of producing distiller's yeast.
At first, in a huddle culture bed said mixture, cover a piece of cloth again.The heap temperature remains in the said temperature scope, and the humidity in the watch-keeping cubicle is to avoid mixture in dry.After about 10 hours, said heap is flattened, mixed.And then mixture piled heap, cover with cloth.
After 12 hours, the mixture branch is packed in the capsule, again one pile of ground of these capsules is piled up.Place mixture, and simultaneously by or stir several times mixture or the position that changes box makes the temperature of mixture in every box be controlled at 34-36 ℃.Go into box from the packing mixture and begin to obtain about 43 hours the time a kind of meter song, also promptly bent rice.Embodiment 2
Repeat the method steps of embodiment 1, but steamed rice wherein and yellow aspergillus use steaming barley and white aspergillus, obtain big wheat koji.Embodiment 3
At room temperature, the Mi Qu of steamed rice, water and embodiment 1 preparation is put into a little and shallow bucket (weight ratio: steamed rice: water: Mi Qu=96: 170: 45).Utilize cold water to control the temperature of this mixture at 8 ℃.Handle said mixture by the known method of producing wine then.
At first mixture was placed about 10 hours, mixed with oar then.This mixture was placed 1.5 days again, mixed once every 5-6 hour therebetween, obtain saccharification so that the particulate matter in the mixed box thing smashed to pieces.In this stage, the temperature of mixture is controlled at below 10 ℃, preferred 6-7 ℃.
The mixture of converted mash form is put into a drum, further place, heat several times, so that temperature is raised to about 15 ℃ gradually.In this stage, allow wild lactobacter growth, so that the pH value of mixture descends.After heating steps, in mixture, drop into commercially available primary yeast, then between or heated this mixture 1 day so that its temperature raises about 17-19 ℃, thereby make yeast growth.The temperature of further raising mixture is to 20-24 ℃ and kept this temperature 8-10 hour.Placing this mixture again, to obtain acidity in 3 days be that 10.0-11.5 and ethanol content are the living wine of 9-11%.This give birth to wine 10 ℃ keep down 15 days stand-by.Embodiment 4
Press the same quadrat method of embodiment 3, in a drum, prepare the mixture of steamed rice, water and distiller's yeast.Unload the known method of abrogating wine according to the production mountain then and handle this mixture.
At first, mixture was placed about 10 hours, mixed stirring frequently with oar therebetween.And then placed 5 days, mixed every 5-9 hour therebetween and stir once.In this stage, the temperature of mixture is controlled at below 10 ℃, preferred 6-7 ℃.
Then with between mixture or the heating make its temperature in 6 days, be elevated to about 15 ℃ gradually.In this stage, allow wild lactic acid-producing bacteria growth so that the pH value of mixture descends.Behind heating steps, in mixture, drop into commercially available primary yeast, then with between mixture or heat and its temperature risen to 17-19 ℃ in 1 day, so that yeast growth.After this temperature of mixture further is raised to 20-24 ℃ and kept this temperature 8-10 hour.At last this mixture was placed 3 days, obtaining acidity thus is 10.0-11.5, and ethanol content is that the mountain of 9-11% is unloaded and abrogated wine.The gained mountain unload abrogate wine 10 ℃ keep down 15 days stand-by.Embodiment 5
With the water of the Mi Qu of embodiment 1 preparation and 10-12 ℃ by 35kg: 115 liters mixed is got up.In this mixture, add concentration and be 75% lactic acid solution (720ml) and commercially available yeast and obtain water-bent mixture.Lactic acid solution is 800ml with the ratio of water: 1 liter.
Then by steamed rice and water-bent mixture by 35kg rice song: the mixed of 70kg steamed rice is got up.Utilize the steamed rice of heat that the temperature of gained mixture is controlled at about 20 ℃.Place this mixture, and after 3 hours with oar this mixture that stirs the mixture.Then mixture is cooled to below 10 ℃, preferably 8 ℃.After the cooling, again between or with mixture heating up so that its temperature was elevated to 14 ℃ gradually in 6 days, at room temperature placed then 5 days, during this period, the temperature of mixture rises to 22 ℃ and remain on this temperature because of zymic growth.In 2 days mixture is cooled to about 8 ℃ gradually then, remained on this low temperature more following 3 days, obtaining acidity thus is 7-7.5, and ethanol content is 12% speed wine wine.Embodiment 6
Kilned malt (10kg) is put into saccharification (system wine with dregs) jar, add 80 liters 45-50 ℃ the warm water and the Mi Qu of 1kg embodiment 1 preparation subsequently.The gained mixture keeps 5 hours down so that carry out saccharification (system wine with dregs) at 45 ℃.Gained saccharification liquid (wheat juice) adds the 10kg20% starch solution, and this starch solution is at 15kg/cm
2Following boiling 15 minutes.This mixture after keeping 1 hour under 70-75 ℃, is divided into 4 parts to the 100g hops and joins wherein.Make the gained mixture be cooled fast to 10 ℃ by heat exchanger then, obtain 90 liters of bitter wheat juice that extract the hops local flavor thus.The distiller's yeast that utilizes saccharomyces sake to make according to embodiment 4 " mountain is unloaded and abrogated technology " is put in 20 liters of bitter wheat juice for 1 liter, subsequently 10 ℃ with bottom fermentation 40 days so that obtain having the novel beer-like sparkling alcoholic beverage of pure mellow wine local flavor.Embodiment 7
Kilned malt (10kg) is added in 70 liters 50 ℃ the warm water and the big wheat koji of 1kg embodiment 2 preparations, subsequently 50-55 ℃ of following saccharification (system wine with dregs) 8 hours.30% starch solution that 10kg is made through heating joins in the above-mentioned wheat juice that obtains.The gained mixture adds the 150g hops after keeping 1 hour under 70-75 ℃.Then this mixture is cooled to rapidly under 10 ℃, obtains 70 liters of bitter wheat juice thus.Add 10 liters of fermenting musts in these 10 liters bitter wheat juice, this fermenting must is so to obtain: with commercially available wine yeast inoculation Sucus Vitis viniferae, then 15 ℃ of 1 weeks of bottom fermentation.Continue 6 weeks of fermentation being lower than under 10 ℃ the temperature, so promptly obtain a kind of novel beer-like and contain pure fermented drink with grape wine local flavor.Embodiment 8
Apple juice (10 liters) is added in the bitter wheat juice of 10 liters of embodiment 7 gained.This mixture is inoculated commercially available cereuisiae fermentum, and in 5-7 ℃ of 5 weeks of bottom fermentation, the beer sample that so promptly obtains having the hard cider local flavor contains the ferment fizz.Embodiment 9
In order to keep quality product, with one of any prepared beer-like sparkling alcoholic beverage of embodiment 68 0-5 ℃ down refrigeration so that a part of proteins coagulation is avoided carbonic acid gas (CO
2) from beverage, overflow.After this, filter said beer-like sparkling alcoholic beverage, and under about 5 ℃, be stored in bucket or the bottle with pressure filter.
Claims (8)
1. a production has the method for the beer-like sparkling alcoholic beverage of typical flavor, and this method may further comprise the steps:
Distiller's yeast put in the Fructus Hordei Germinatus so that obtain malt mash as wheat juice, said distiller's yeast is to utilize to can be used for yellow aspergillus that distiller's yeast produces or the preparation of white aspergillus,
The zymic material that contains that contains in the alcoholic beverage production that to take from except that beer joins and obtains a kind of mixture in the above-mentioned malt mash, described yeast can be used for ethanol fermentation and
Make this fermented mixture obtain beer-like sparkling alcoholic beverage.
2. according to the method for claim 1, it is characterized in that the material of being taken is " giving birth to wine ", a kind of pre-culture " distiller's yeast " in " mountain is unloaded and abrogated wine " and " speed is made wine " that is selected from the pure mellow wine production.
3. according to the method for claim 1, it is characterized in that the material of being taken is a kind of zymic fermented juice that contains that is fermenting.
4. the method one of any according to claim 1-3 is characterized in that earlier malt mash being mixed, boiling with hops before adding the material of being taken, so that the hops local flavor enters in the malt mash.
5. the method one of any according to claim 1-3 is characterized in that before saccharification or in the saccharifying, the starchiness material joined in the mixture of distiller's yeast and Fructus Hordei Germinatus.
6. a production has the method for the beer-like sparkling alcoholic beverage of typical flavor, and this method may further comprise the steps:
" distiller's yeast " put in the Fructus Hordei Germinatus so that obtain malt mash as wheat juice, said " distiller's yeast " is to utilize to can be used for yellow aspergillus that distiller's yeast produces or the preparation of white aspergillus;
The fruit juice of one or more fruit joined obtain a kind of mixture in the malt mash;
The yeast that will can be used for ethanol fermentation joins in this mixture; With
Make fermented mixture so that obtain beer-like sparkling alcoholic beverage.
7. according to the method for claim 6, it is characterized in that before adding the material of being taken, earlier malt mash being mixed with hops, boil then so that the hops local flavor enters in the malt mash.
8. according to the method for claim 6 or 7, it is characterized in that before saccharification or in the saccharifying starchy material is joined in the mixture of distiller's yeast and Fructus Hordei Germinatus.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94119337A CN1049919C (en) | 1994-10-24 | 1994-10-24 | Process for the production of novel beer-like sparkling alcoholic beverage |
| KR1019960702457A KR0183526B1 (en) | 1994-10-24 | 1994-12-22 | Process for producing beer-like sparkling liquor |
| PCT/JP1994/002184 WO1996019564A1 (en) | 1994-10-24 | 1994-12-22 | Process for producing beer-like sparkling liquor |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94119337A CN1049919C (en) | 1994-10-24 | 1994-10-24 | Process for the production of novel beer-like sparkling alcoholic beverage |
| PCT/JP1994/002184 WO1996019564A1 (en) | 1994-10-24 | 1994-12-22 | Process for producing beer-like sparkling liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1121528A CN1121528A (en) | 1996-05-01 |
| CN1049919C true CN1049919C (en) | 2000-03-01 |
Family
ID=37087798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94119337A Expired - Lifetime CN1049919C (en) | 1994-10-24 | 1994-10-24 | Process for the production of novel beer-like sparkling alcoholic beverage |
Country Status (3)
| Country | Link |
|---|---|
| KR (1) | KR0183526B1 (en) |
| CN (1) | CN1049919C (en) |
| WO (1) | WO1996019564A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4376256B2 (en) * | 2006-09-12 | 2009-12-02 | 株式会社車多酒造 | Honey liquor manufacturing method |
| US7799128B2 (en) * | 2008-10-10 | 2010-09-21 | Roman Cement, Llc | High early strength pozzolan cement blends |
| CN103937631B (en) * | 2014-04-23 | 2015-06-03 | 陕西科技大学 | Method for brewing persimmon-flavored special beer |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS594113B2 (en) * | 1981-09-30 | 1984-01-27 | 国税庁長官 | A method for producing sake using koji grown by breeding Rhizopus mold on uncooked rice. |
| JPS59140872A (en) * | 1983-02-02 | 1984-08-13 | Kikunoka Syuzo Kk | Production of brewed liquor |
| JPS59187773A (en) * | 1983-04-11 | 1984-10-24 | Masahisa Takeda | Preparation of adlay liquor |
| JPS59198965A (en) * | 1983-04-27 | 1984-11-10 | Toyo Jozo Co Ltd | Frothy refined sake with low alcohol content and its preparation |
| DE3530009A1 (en) * | 1985-08-22 | 1987-02-26 | Roehm Gmbh | BEER PRODUCTION PROCESS |
-
1994
- 1994-10-24 CN CN94119337A patent/CN1049919C/en not_active Expired - Lifetime
- 1994-12-22 KR KR1019960702457A patent/KR0183526B1/en not_active IP Right Cessation
- 1994-12-22 WO PCT/JP1994/002184 patent/WO1996019564A1/en active Application Filing
Also Published As
| Publication number | Publication date |
|---|---|
| CN1121528A (en) | 1996-05-01 |
| KR0183526B1 (en) | 1999-03-20 |
| WO1996019564A1 (en) | 1996-06-27 |
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Expiration termination date: 20141024 Granted publication date: 20000301 |