JP2003325157A - Sparkling liquor of bitter gourd and method for producing the same - Google Patents

Sparkling liquor of bitter gourd and method for producing the same

Info

Publication number
JP2003325157A
JP2003325157A JP2002135956A JP2002135956A JP2003325157A JP 2003325157 A JP2003325157 A JP 2003325157A JP 2002135956 A JP2002135956 A JP 2002135956A JP 2002135956 A JP2002135956 A JP 2002135956A JP 2003325157 A JP2003325157 A JP 2003325157A
Authority
JP
Japan
Prior art keywords
bitter gourd
yeast
happoshu
producing
method
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2002135956A
Other languages
Japanese (ja)
Inventor
Naoto Hirose
Takeki Maeda
剛希 前田
直人 広瀬
Original Assignee
Okinawa Pref Gov
沖縄県
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Okinawa Pref Gov, 沖縄県 filed Critical Okinawa Pref Gov
Priority to JP2002135956A priority Critical patent/JP2003325157A/en
Publication of JP2003325157A publication Critical patent/JP2003325157A/en
Pending legal-status Critical Current

Links

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food form of a sparkling liquor in which a bitter gourd can be ingested in the form of a processed product for effectively utilizing excellent pharmacological effects of the bitter gourd and increasing the consumption thereof and to provide a method for producing the same. <P>SOLUTION: The sparkling liquor of the bitter gourd is obtained by inoculating a yeast into wort containing the bitter gourd, black sugar, a malt extract and water and fermenting the inoculated wort. The method for producing the sparkling liquor of the bitter gourd is carried out as follows. The finely crushed bitter gourd is added into an aqueous solution containing the black sugar and malt extract and the resultant mixture is boiled. Solid components are then removed by filtration and the yeast is subsequently inoculated into the filtrate to ferment the resultant material. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sparkling liquor having a taste similar to beer, and more specifically, it has a unique bitterness obtained by using bitter melon instead of hops and adding brown sugar. The present invention relates to a sparkling liquor having a characteristic flavor and color tone and a method for producing the same.

[0002]

[Prior Art] Goya (Nigauri (scientific name: Momordica
charantia L.)) is a summer vegetable native to tropical Asia, which is widely cultivated especially in Okinawa Prefecture, and its bitterness is its main characteristic. It is known that this bitter gourd has a stomach and intestinal regulating action, and has been eaten for the prevention of summer fat for a long time. Recently, it has been revealed that bitter melon also has a hypoglycemic effect, and since it is rich in vitamin C, it has been attracting attention as a health food, and its consumption is increasing. However, most of the current consumption is for raw food, and its use for processed products was low.

[0003]

In order to effectively utilize the excellent pharmacological effect of bitter gourd and increase its consumption, it is preferable that the bitter gourd be ingested in the form of a processed product. Is to provide a food form that can meet the demand.

[0004]

[Means for Solving the Problems] The inventors of the present invention have conducted various studies to make bitter gourd as a processed food, and found that the component exhibiting bitterness, which is the characteristic flavor of bitter gourd, is momordesine. . Since this momordecin has a triterpenoid structure similar to the isohumulones, which are bitterness components derived from hops in beer, it was discovered that Happoshu, which used bitter gourd instead of hops, may have a sufficient taste level. It was

Then, when bitter gourd was used instead of hop as a raw material of beer and this was fermented with yeast, it was found that a happoshu with a good flavor was obtained, and the present invention was completed.

That is, the present invention is a bitter gourd happoshu obtained by inoculating yeast into a wort containing bitter gourd, brown sugar, malt extract and water and fermenting the yeast.

Further, the present invention is characterized in that finely crushed bitter gourd is added to an aqueous solution containing brown sugar and malt extract, boiled, and then the solid content is removed by filtration, and then yeast is inoculated and fermented. It is a method for producing Goya Happoshu.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present specification, Happoshu means an alcoholic beverage which is similar to beer but is not recognized as beer according to the Liquor Tax Law. That is, according to the Liquor Tax Law, in addition to fermented malt, hops and water as raw materials, products such as starches stipulated by a Cabinet Order are included in the malt weight of
It is recognized as beer that it is added within the range of not more than 5/0, and it deviates from this regulation. For example, hops are not used, and effervescent alcoholic beverages that use malt as a part of the raw material are foamed. It is classified as sake.

The bitter gourd happoshu of the present invention is characterized in that bitter gourd is used in place of hops which are usually used in the production of beer, whereby a unique bitterness can be obtained. This bitter gourd is preferably one that has been subjected to a drying treatment, and particularly a bitter that has been subjected to a cold air drying treatment (dry bitter) is desirable. This cold air drying process
It is most suitable to carry out at a temperature of about 30 ° C for about 24 hours, and at a temperature lower than that, deterioration and offensive odor may occur due to the growth of microorganisms before the end of drying,
When it is dried at the above temperature, odor and heating odor may be felt. By using finely pulverized bitter gourd, bitterness can be efficiently extracted without impairing the flavor.

In the production of bitter gourd happoshu of the present invention,
The amount of bitter gourd used is 0.5 in the wort before fermentation.
To 5% by mass, and particularly preferably 1 to 2% by mass.

The bitter gourd happoshu of the present invention is also characterized in that brown sugar is used as a raw material. That is, by using brown sugar as a raw material, a rich flavor and color tone can be imparted, bitterness of bitter gourd can be brought out, and a good flavor can be obtained. In addition to this, it becomes possible to obtain a bitter gourd happoshu with different bitterness and shades depending on the amounts of bitter gourd and brown sugar used.

The amount of brown sugar used in wort before fermentation is
The amount is preferably about 0.25 to 10% by mass, and particularly preferably 2 to 4% by mass.

The bitter gourd happoshu of the present invention is produced according to a generally known beer brewing method except that bitter gourd is used in place of hops and brown sugar is added.

That is, in addition to the above ingredients, malt extract and water, if necessary, ingredients such as rice, corn, ginger, potato and starch are added to make wort and boiled for about 1 to 2 hours, then at 5 to 8 ° C. Cool to the yeast inoculation temperature of. Then, after inoculating this with yeast, for example, brewer's yeast such as lager yeast and ale yeast, in the case of lager yeast, at a low temperature of about 3 to 5 ° C for about 6 to 10 days, and in the case of ale yeast, at 15 to 20 ° C. Ferment for 3 to 7 days,
If necessary, post-fermentation is carried out, and then filtration and / or heat treatment are carried out to obtain a bitter gourd happoshu.

The malt extract used as a raw material can also be obtained according to a conventional method for beer production. For example, after absorbing water in barley, germinated barley germ,
What was obtained from the malt obtained by heating and drying this can be used.

As the yeast to be used, brewer's yeast generally used in the production of beer, such as lager yeast and ale yeast, can be used, and these yeasts can be either bottom fermenting yeast or top fermenting yeast. good.

[0017]

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

Example 1 First, the edible portion of bitter gourd was sliced to a thickness of about 5 mm,
After being dried in cold air at 30 ° C. for 24 hours, it was finely pulverized (particle diameter of about 0.5 mm or less) to obtain a dry gourd.

Next, 233 g of a commercially available malt extract powder (manufactured by Muntons) was dissolved in 2.5 L of water, and 100 g of this was dissolved.
What was made into about Brix10 by adding brown sugar of above was boiled for 1 hour. To this, add 25 g of the dry goya obtained above,
Boil for another 5 minutes.

The boiling liquid was filtered through a stainless mesh, and after adding a yeast suspension (a yeast for dry ale beer manufactured by DCL), primary fermentation was carried out at 24 ° C. for 5 days to generate alcohol. This fermented product was added to 0.5% of priming sugar (brown sugar), and then dispensed into a pressure resistant bottle, and then added to 15-2.
Secondary fermentation was carried out at 0 ° C for 7 days to contain carbonic acid.

After aging the secondary fermented product at 5 ° C. for 1 month,
When the alcohol content of the obtained Goya Happoshu was measured, it was about 4.5%. The results of sensory evaluation were as follows.

(Sensory Evaluation) Taste: In addition to the sweetness derived from malt, the flavor of brown sugar is felt,
It felt good. Although the bitterness was slower than that of beer, the bitterness was refreshing bitterness and the aftertaste was good. Aroma: Good fermentation odor derived from yeast products was exhibited. Color: It had a deeper brown color than general commercial lager beer. This color was recognized as having a good color tone as a malt-derived happoshu. Effervescence: Effervescence similar to beer was exhibited. The texture of the foam was rougher than that of beer, and it seemed to disappear a little earlier.

Example 2 A Goya Happoshu was prepared in the same manner as in Example 1, except that 100 g of brown sugar was replaced with 50 g of glucose and 50 g of brown sugar. The sensory evaluation of the obtained Goya Happoshu was almost the same as that of the Goya Happoshu except that the color was similar to that of commercially available lager beer.

[0024]

The bitter gourd happoshu of the present invention is a processed product which can utilize the excellent pharmacological effects of bitter gourd because it contains the ingredients from bitter gourd.

Further, it is a sparkling liquor with a new flavor in which the bitterness of bitter gourd is added to that of brown sugar. The bitterness and color tone can be adjusted by the amount and ratio of the bitter gourd and brown sugar, so that it can be adjusted according to various taste levels. It will be possible to provide such products and further increase the use of bitter melon and brown sugar. that's all

Claims (8)

[Claims]
1. A bitter gourd happoshu obtained by inoculating yeast into a wort containing bitter gourd, brown sugar, malt extract and water, and fermenting this.
2. The bitter gourd happoshu according to claim 1, wherein the bitter gourd is dried with cold air.
3. The bitter gourd happoshu according to claim 1 or 2, wherein the yeast is brewer's yeast.
4. The bitter gourd happoshu according to any one of claims 1 to 3, wherein the wort further contains a component selected from rice, corn, ginger, potato or starch.
5. A Goya sparkling liquor characterized in that finely crushed bitter gourd is added to an aqueous solution containing brown sugar and malt extract, boiled, and then the solid content is removed by filtration, and then yeast is inoculated and fermented. Manufacturing method.
6. The method for producing a bitter gourd happoshu according to claim 5, wherein the bitter gourd is dried with cold air.
7. The method for producing bitter melon liquor according to claim 5, wherein the yeast is brewer's yeast.
8. The method according to any one of claims 5 to 7, wherein a component selected from rice, corn, ginger, potato or starch is added to the aqueous solution containing brown sugar and malt extract. The method for producing Goya Happoshu.
JP2002135956A 2002-05-10 2002-05-10 Sparkling liquor of bitter gourd and method for producing the same Pending JP2003325157A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2002135956A JP2003325157A (en) 2002-05-10 2002-05-10 Sparkling liquor of bitter gourd and method for producing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2002135956A JP2003325157A (en) 2002-05-10 2002-05-10 Sparkling liquor of bitter gourd and method for producing the same

Publications (1)

Publication Number Publication Date
JP2003325157A true JP2003325157A (en) 2003-11-18

Family

ID=29698142

Family Applications (1)

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Country Status (1)

Country Link
JP (1) JP2003325157A (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006042749A (en) * 2004-08-09 2006-02-16 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage without using barley, wheat and malt and sparkling alcoholic beverage produced by the production method, and method for producing malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP2010268740A (en) * 2009-05-22 2010-12-02 Fuji Soft Inc Method for producing yacon alcoholic drink
WO2011033717A1 (en) * 2009-09-15 2011-03-24 株式会社琉球バイオリソース開発 Goya koji composition
CN102382738A (en) * 2010-11-18 2012-03-21 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 Black maize liquor and production method thereof
CN103146555A (en) * 2013-03-25 2013-06-12 毛绍春 Method for preparing antioxidant healthcare wine and healthcare wine thereof
CN103484296A (en) * 2013-09-29 2014-01-01 黄平县润发药业农民专业合作社 Perry
KR20140086917A (en) * 2012-12-28 2014-07-08 함양군 Nuruk containing Momordica charantia and functional liquors prepared using the same
CN105176743A (en) * 2015-10-08 2015-12-23 赵青 Preparation method of fruit and vegetable mixed type nutritional liquor
KR101620695B1 (en) 2014-07-10 2016-05-12 오복남 Method for manufacture of natural fermentation Vinegar having Jerusalem artichoke and Balsem pear
RU2594569C1 (en) * 2015-09-03 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2602198C1 (en) * 2015-09-08 2016-11-10 Олег Иванович Квасенков Bread kvass production method
RU2602195C1 (en) * 2015-09-07 2016-11-10 Олег Иванович Квасенков Bread kvass production method
RU2603390C1 (en) * 2015-09-08 2016-11-27 Олег Иванович Квасенков Bread kvass production method
CN106721808A (en) * 2016-12-16 2017-05-31 青岛爱雪康生物科技有限公司 A kind of black Bitter Melon Juice dietary product for adjusting blood sugar and its preparation method and application

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4494123B2 (en) * 2004-08-09 2010-06-30 サッポロビール株式会社 Production method of effervescent alcoholic beverage not using barley, wheat and malt, effervescent alcoholic beverage produced by the production method thereof, production method of malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP2006042749A (en) * 2004-08-09 2006-02-16 Sapporo Breweries Ltd Method for producing sparkling alcoholic beverage without using barley, wheat and malt and sparkling alcoholic beverage produced by the production method, and method for producing malt alcoholic beverage and malt alcoholic beverage produced by the production method
JP2010268740A (en) * 2009-05-22 2010-12-02 Fuji Soft Inc Method for producing yacon alcoholic drink
WO2011033717A1 (en) * 2009-09-15 2011-03-24 株式会社琉球バイオリソース開発 Goya koji composition
CN102382738A (en) * 2010-11-18 2012-03-21 会泽县绿色科普兴农示范园乌蒙山黑粮酒厂 Black maize liquor and production method thereof
KR20140086917A (en) * 2012-12-28 2014-07-08 함양군 Nuruk containing Momordica charantia and functional liquors prepared using the same
KR101588200B1 (en) 2012-12-28 2016-01-26 함양군 Nuruk containing Momordica charantia and functional liquors prepared using the same
CN103146555A (en) * 2013-03-25 2013-06-12 毛绍春 Method for preparing antioxidant healthcare wine and healthcare wine thereof
CN103484296A (en) * 2013-09-29 2014-01-01 黄平县润发药业农民专业合作社 Perry
KR101620695B1 (en) 2014-07-10 2016-05-12 오복남 Method for manufacture of natural fermentation Vinegar having Jerusalem artichoke and Balsem pear
RU2594569C1 (en) * 2015-09-03 2016-08-20 Олег Иванович Квасенков Bread kvass production method
RU2602195C1 (en) * 2015-09-07 2016-11-10 Олег Иванович Квасенков Bread kvass production method
RU2602198C1 (en) * 2015-09-08 2016-11-10 Олег Иванович Квасенков Bread kvass production method
RU2603390C1 (en) * 2015-09-08 2016-11-27 Олег Иванович Квасенков Bread kvass production method
CN105176743A (en) * 2015-10-08 2015-12-23 赵青 Preparation method of fruit and vegetable mixed type nutritional liquor
CN106721808A (en) * 2016-12-16 2017-05-31 青岛爱雪康生物科技有限公司 A kind of black Bitter Melon Juice dietary product for adjusting blood sugar and its preparation method and application
CN106721808B (en) * 2016-12-16 2018-04-13 青岛爱雪康生物科技有限公司 A kind of black Bitter Melon Juice dietary product for adjusting blood glucose and its preparation method and application

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