JP2006101854A - Ethyl alcohol-producing enzyme contained in cow milk - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an ethyl alcohol-containing beverage or food without entirely using chemicals, enzymes, lactic acid bacteria, koji mold, etc., by solving a problem in which a method for producing ethyl alcohol by only natural food does not exist. <P>SOLUTION: Water in an amount of 1,000 cc is mixed with 200g-400g sugar and further mixed with 200cc-400cc cow milk to afford a mixed solution of sugar with water and cow milk. The mixed solution is naturally fermented with ethyl alcohol-producing enzyme in cow milk for 60 days to 90 days at 20°C to 40°C to provide a milk-like liquid having 10%-30% ethyl alcohol content. The milk-like liquid is extremely excellent in aromatic property and the milk-like liquid is delicious. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

Technical field

Background

There are various methods for producing milk liquor since ancient times, but chemical substances, enzyme agents, lactic acid bacteria, and fungi are used, and the process is complicated, and there is no beverage food using ethyl alcohol-producing enzyme only from natural foods.

Problems to be Solved by the Invention

A method for producing ethyl alcohol using only natural foods based on substances and sugar contained in milk, as well as a method of application.

The step of setting the ethyl alcohol concentration to 10% to 30%.

Means for solving the problem

Sugar 200 cc to 400 gram is mixed with 1000 cc of water, and milk 200 cc to 400 cc is further mixed to obtain a mixture of sugar, water and milk. After 60 to 90 days at 20 to 40 ° C., an alcoholic fermentation liquid for milk sugar is obtained. That is, ethyl alcohol-producing enzyme contained in milk reacts with sugars to produce a large amount of ethyl alcohol.

The above-mentioned ethyl alcohol-producing enzyme-containing solution was successfully separated and cultured for alcohol-producing enzyme using a mixed solution obtained by adding 1000 cc of water and 200 to 400 grams of sugar.

The invention's effect

Ethyl alcohol produced by ethyl alcohol producing enzyme in milk has an excellent fragrance and is delicious.

It is a natural food that does not use any contaminants such as chemical products, enzyme preparations, lactic acid bacteria, and koji molds, which are made from foods and foods made from ethyl alcohol-producing enzyme using natural foods that contain only milk and sugar. That is, 200 gram to 400 gram sugar and 200 cc to 400 cc milk are mixed with 1000 cc water. After 20 days to 90 days at 20 ° C. to 40 ° C., a milky liquid of 10% to 30% ethyl alcohol is obtained by the ethyl alcohol producing enzyme in the milk.

Sugar 200 cc to 400 gram is mixed with 1000 cc of water, and milk 200 cc to 400 cc is further mixed to obtain a mixture of sugar, water and milk. After 60 to 90 days at 20 to 40 ° C., a milky liquid of 10 to 30% ethyl alcohol is obtained by natural fermentation with ethyl alcohol producing enzyme in milk.

In addition, the alcohol-producing enzyme was successfully separated and cultured with a sugar solution obtained by further adding 1000 cc of water and 200 to 400 grams of sugar.

Ethyl alcohol by reaction of only natural foods of water and sugar milk has excellent fragrance and is delicious.

This is a process in which chemicals, enzyme agents, lactic acid bacteria, koji molds, etc. are not used at all in the method for producing ethyl alcohol using only natural foods.
In addition, ethyl alcoholic beverages and foods produced by this production method can be produced at a low price, and are excellent in fragrance and delicious and have a very wide application range as beverages and foods.

Claims (3)

Sugar 200 cc to 400 gram is mixed with 1000 cc of water, and milk 200 cc to 400 cc is further mixed to obtain a mixture of sugar, water and milk. After 60-90 days at 20-40 ° C, milky liquid of 10-30% ethyl alcohol is obtained by natural fermentation with ethyl alcohol producing enzyme in milk It goes without saying that all beverage foods that have succeeded in the separation and cultivation of ethyl alcohol-producing enzyme in milk and that utilize this enzyme belong to the scope of the present invention. Includes all manufacturing and culturing processes of ethyl alcohol producing enzyme in milk.