JP2007124958A - Method for producing alcoholic beverage by using brown sugar - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To carry out production of alcoholic beverage having 7%-18% alcohol content and having amber color and brown sugar taste by using steamed rice, rice malt and water as raw materials, adding solid or powdery brown sugar thereto when the raw materials are charged or in a state of unrefined rice wine and to provide a method for producing refined rice wine having contents of minerals such as calcium, potassium and magnesium derived from brown sugar which are higher than mineral contents of conventional refined rice wines. <P>SOLUTION: The present invention provides a method for producing an alcohol beverage having 7%-18% alcohol content, containing minerals such as calcium, potassium and magnesium in which the mineral contents are 7-24 times larger, compared with those of conventional refined rice wines and having amber color and adequate taste derived from brown sugar by adding brown sugar to alcohol beverage raw materials rice bran when charging these raw materials in general formulation for refined rice wines or in a state of unrefined rice wine and then fermenting the mixture at an adequate temperature. As a result, problems such as inhibition of fermentation or occurrence of off flavor and excess sweetness and bitterness caused by too strong taste of the brown sugar when preparing the alcoholic beverage by using the brown sugar. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention uses steamed rice, rice bran and water as raw materials, and solid or powdered brown sugar is added or fermented to the koji and fermented. The present invention relates to a method for producing an alcoholic beverage. Furthermore, this alcoholic beverage is related with the manufacturing method of the alcoholic beverage which contains minerals, such as calcium, potassium, and magnesium, 7-24 times more compared with normal sake.

Brown sugar, which is boiled as raw material from sugarcane, comes in brick, crushed, and powdered forms. Compared to ordinary white sugar, minerals (calcium, phosphorus, iron, sodium, potassium, etc.) It is also said to be a natural nutritional supplement that contains a lot of vitamins.
Brown sugar shochu is known as an alcoholic beverage that uses brown sugar, and it is recognized by the liquor tax law only on the Amami Islands (Amami Oshima, Kikaijima, Tokunoshima, Okinoirabujima, Yoronjima) in Kagoshima Prefecture. It is.

Examples of recent developments are “pickled plum production method”, “brown sugar vinegar and its production method”, “brown sugar vinegar production method”, and “vinegar” using brown sugar for nutrients such as minerals and vitamins. There is an invention that contains a large amount of and increases added value. In addition, as alcoholic beverages, examples of the development of “fermented alcoholic beverages” produced from raw materials containing malt and molasses or brown sugar, and “alcohol for fruit wine” made by adding brown sugar to shochu with an alcohol concentration of 30% Although there are development examples of “beverages”, there are no invention examples of alcoholic beverages produced by fermentation using balanced re-fermentation using rice, rice bran and brown sugar as raw materials. Based on this background, the present invention was carried out through research.
JP 7-255371 A JP 2002-112760 A JP 2003-339367 A JP 2004-290002 A JP 2005-168441 A

  “Sake made by fermenting rice, rice bran, and water as raw materials” is the definition of sake, and when brown sugar is used, it becomes an alcoholic beverage other than sake. When fermenting using brown sugar, the state of fermentation varies depending on the preparation blending and fermentation temperature, and the amount of brown sugar used and the time of addition. The purpose was to solve problems such as brewing, brown sugar flavor that was too strong and bitter.

  The object of the present invention is to develop an alcoholic beverage fermented by equilibrium re-fermentation using rice, rice bran, and brown sugar as raw materials. Based on the preparation of sake, brown sugar is used, and the blending and fermentation temperature, the amount of brown sugar used and the timing of addition are examined, the mineral content is high, and dark brown color derived from brown sugar has a brown sugar flavor. The purpose was to establish a production method for alcoholic beverages.

  As a weight percent, steamed rice (80% as white rice), rice bran (20% as white rice) and 40% powdered brown sugar as basic ingredients, pumped water ratio (water per white rice) and brown sugar added The above-mentioned problems were solved by charging at different times and placing the tank with the optimal quality of liquor from each component value and sensory test. Moreover, when manufacturing an alcoholic beverage using the brown sugar of this invention, what is necessary is just to use "Kyokai yeast" for sake of Japan Brewing Association. Considering the quality of the liquor and the cost, the rice polishing rate is preferably 70% to 60%, and the maximum temperature is 3 to 15 ° C. or less.

That is, the present invention according to claim 1 uses steamed rice, rice bran and water as raw materials, and brown sugar is added to the koji at the time of charging or equilibrated and fermented, and has a brown sugar flavor with a brown color derived from brown sugar. This is a method for producing an alcoholic beverage containing 7% to 18% alcohol.
The present invention according to claim 2 is the method for producing an alcoholic beverage according to claim 1, wherein the brown sugar is solid or powdery.
The present invention according to claim 3 is the method for producing an alcoholic beverage according to claim 1 or 2, characterized in that the mineral of the alcoholic beverage is 7 to 24 times that of sake.

  According to the present invention, minerals such as calcium, potassium and magnesium are contained 7 to 24 times more than ordinary sake, and the flavor balance of the alcohol 7% to 18% having the flavor derived from dark sugar and brown sugar is obtained. An excellent alcoholic beverage can be provided.

  The brown sugar used in the present invention is a powdery material made from sugarcane from Amami Oshima, and can be a brick or crushed one.

The production of an alcoholic beverage using brown sugar may basically be performed according to a method similar to sake. As the yeast, a culture solution obtained by culturing at 30 ° C. for 3 days in an agate extract liquid medium (Be6.5) using Akita-style / flower yeast (AK-1) is used. The milling rate of the raw rice is preferably 70% to 60%, and it is appropriate to equilibrate and re-ferment at a maximum temperature of 12 to 15 ° C. with three stages.
When the tank is placed on the 15th to 20th days, the alcoholic beverage has a good balance of flavor from the component values and sensuality, and produces an alcoholic beverage of 7% to 18% alcohol having a dark brown color derived from brown sugar and a flavor derived from brown sugar. be able to. As a result of quantifying minerals in the alcoholic beverage after the upper tank, it was 7 to 24 times more than ordinary sake.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

The raw rice was a white rice with a polishing rate of 60% and a total rice of 1000 g. The basic charge composition was 800 g of steamed rice, 200 g of glutinous rice and 400 g of powdered brown sugar in terms of white rice. As for the timing of adding brown sugar, 200 g on the 7th day and 200g on the 15th day were added to the 5 preparations of (i), (b), (c), (c), (d), (d) and (d). 5 charges of f, ho, chi, li, and nu were added at the time of the third stage charge, and 200 g was added on the 10th day. In addition, the water to be pumped was 1600 ml for Lee and F, 1700 ml for Ro and To, 1800 ml for Ha and Chi, 1900 ml for Ni and Li, and 2000 ml for Ho and Nu. All yeasts were prepared using yeast using Akita-ryu and flower yeast (AK-1).
The charging composition is shown in Table 1.

  Fermentation temperature is 12 ° C for the first stage (additional charge) of the third stage, 13 ° C for the next day (dance), 10 ° C for the second stage (medium), and 8 ° C for the third stage (end). The product temperature was raised by 1 ° C. per day and fermented at a maximum of 15 ° C.

The sputum was centrifuged every 5 days and the filtrate was analyzed. Fermentation ability was based on the degree of sake and the amount of alcohol produced. The degree of sake was measured with a vibrating densimeter, and the amount of alcohol produced was measured with an alcoholate. The organic acid was measured by neutralization titration according to the total acidity, that is, the total amount of the free organic acid according to the National Tax Agency prescribed analytical method. The amino acid content was measured by the Formol method according to the analytical method prescribed by the National Tax Agency. The aroma component was measured by the headspace method using gas chromatography in accordance with the analytical method prescribed by the National Tax Agency. In addition, minerals such as calcium, potassium and magnesium were measured with a plasma emission spectrometer. The koji was centrifuged at a time when the balance of the flavor was sensuously good, and the sake was made.
Table 2 shows the analytical values of sake degree, alcohol degree, acidity and amino acid degree in the upper tank. Table 3 shows the measured values of the aroma components after the upper tank.

Looking at the effect of brown sugar addition on each ingredient, it was earlier (Hu-nu: garnished) than when it was added later (i-ho: 醪 7th day and 醪 14th day) When added on the 10th day), there was a tendency for alcohol to be formed, and there was a tendency for the acidity and amino acidity to increase.
We also looked at the effect of the amount of pumped water on each component. In other words, when comparing i-ho or han-nu, when the amount of pumped water increases, the degree of sake tends to become +, and the amount of alcohol produced, the acidity, and the degree of amino acid tend to decrease.

Looking at the effect of brown sugar on the fragrance component, it was earlier (Hae-nu: garnished) than when it was added late in the cocoon (I-ho: 醪 7th day and 醪 14th day) When added on the 10th day), EtOAc (ethyl acetate), i-BuOH (isobutanol), i-AmOAc (isoamyl acetate) and i-AmOH (isoamyl alcohol) tended to increase slightly.
We also looked at the effect of the amount of pumped water on aroma components. In other words, comparing i-ho or ha-nu, when the amount of pumped water increases, EtOAc (ethyl acetate), n-PuOH (normal propanol), i-BuOH (isobutanol), i-AmOAc (isoamyl acetate) and i There was a tendency for all six components -AmOH (isoamyl alcohol) and EtOCap (ethyl caproate) to decrease.

  Table 4 shows the quantitative values of minerals of alcoholic beverages using commercially available sake and brown sugar according to the present invention.

Compared to commercial sake, the mineral content of alcoholic beverages using brown sugar is high in any of the 8 components, sodium is about 4 times, magnesium is about 20 times, potassium is about 2 times, and calcium is about 8 times. Manganese was about 40 times, phosphorus was about 4 times, iron was about 150 times, and zinc was about 70 times.
The total amount of minerals was 7 to 27 times that of alcoholic beverages using brown sugar compared to ordinary sake.

  Table 5 shows the results of a sensory test of the sake made by 6 panelists.

What was added in the late season of rice cake (i-ho: 7th day and 14th day of rice cake) has a strong brown sugar flavor and becomes a dark blue type. What was added to the eye) became a light type of liquor characterized by acid.
From the balance between the sweetness and acidity of alcohol and brown sugar, those with less pumped water had a strong brown sugar flavor and a strong sweetness, and a bitter taste derived from brown sugar was felt. On the other hand, those with a lot of pumped water had less brown sugar flavor, higher alcohol than sweet, and felt bitterness and astringency derived from alcohol.
Eventually, the dark blue type has two or two, and the light type has a brown color derived from brown sugar, has a good balance of brown sugar flavor and alcohol and acid, and has the best sensory evaluation. I was able to.

By changing the amount of brown sugar added and the upper tank time in the above embodiment, it is also possible to produce an alcoholic beverage of 7% to 18% alcohol.

Claims (4)

  Steamed rice, rice bran, and water are used as raw materials, and brown sugar is added to the koji or added to the koji and fermented by equilibrium re-fermentation, producing a 14% to 17% alcoholic beverage with a dark brown flavor and brown sugar flavor. Method.   A method for producing an alcoholic beverage having an alcohol content of 7% to 18%, wherein the amount of brown sugar and the upper tank time are changed, applying the production method.   The method for producing an alcoholic beverage according to claim 1, wherein the brown sugar is solid or powdery. The method for producing an alcoholic beverage according to claim 1 or 2, wherein the mineral content of the alcoholic beverage is 7 to 24 times that of sake.