JP2007274911A - Method for producing alcoholic drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To reuse sake lees and white distilled liquor lees of which ocean dumping becomes a social problem, effectively for the production of a new alcoholic drink. <P>SOLUTION: This method for producing the alcoholic drink is characterized by mixing the sake lees or white distilled liquor lees with the alcohol, dissolving aromatic components or seasoning components remaining in the sake lees or white distilled liquor lees into the alcohol, and separating for extracting only the liquid component. Especially, the method is also characterized by forming the alcohol by using an alcohol-producing microorganism and an alcohol raw material, performing the mixing of the sake lees or white distilled liquor less with the alcohol under a pressurized environment and also performing the extraction of the liquid extract by a dry distillation. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing an alcoholic beverage.

  Conventionally, in the production of sake, shochu, etc., liquid liquor as a product and mud liquor and shochu containing a large amount of water have been generated (for example, see Patent Document 1).

  For example, in the production of refined sake, koji molds are grown in steamed rice to produce koji, and mash is produced by adding moisture, steamed rice and yeast to koji, and then ripening the koji to produce liquid sake. They were separated into mud-like sake lees, and only liquid sake was shipped as commodities, and the sake lees were discarded as waste.

In the production of shochu, koji molds are grown in steamed rice or steamed wheat to produce koji, and water and yeast are added to this koji to produce primary mash, which is the main raw material for this mash. The rice cake, wheat, rice, etc. are added and fermented to produce secondary mash. After that, the secondary mash is steam distilled to separate into liquid shochu containing alcohol and mud shochu, Only liquid shochu was shipped as a product, and shochu was discarded as waste.
JP 2005-237299 A

  However, in the production of the above-mentioned conventional sake and shochu, the sake lees and shochu produced with the sake and shochu that are commodities are mainly disposed of by ocean dumping. The treatment of cocoons has become a social problem.

  Because various nutrients remain in sake lees and shochu, some technologies are being re-used by reusing them as fertilizers or feeds. And shochu are also produced in large quantities, and even if some of them are fertilized or made into feed, the amount consumed as fertilizer and feed is small compared to the amount of sake and shochu produced. However, it could not be reused as fertilizer or feed.

  Therefore, in the present invention according to claim 1, the sake lees or shochu and alcohol are mixed, the flavor components and seasoning components remaining in the sake lees or shochu are dissolved in alcohol, and only the liquid portion is separated and extracted. A method for producing an alcoholic beverage characterized by the above is provided.

  Moreover, in this invention which concerns on Claim 2, in this invention which concerns on the said Claim 1, the said alcohol is produced | generated with an alcohol production | generation microbe and an alcohol raw material, The manufacturing method of the alcoholic beverage characterized by the above-mentioned is provided. .

  Moreover, in this invention which concerns on Claim 3, in this invention which concerns on the said Claim 1 or Claim 2, mixing of the said liquor or shochu, and alcohol is performed in a pressurized environment, The alcoholic drink characterized by the above-mentioned. A manufacturing method is provided.

  Moreover, in this invention which concerns on Claim 4, in this invention which concerns on any one of the said Claims 1-3, the extraction of the said liquid part is performed by dry distillation, The manufacturing method of the alcoholic drink characterized by the above-mentioned is provided. To do.

  And in this invention, there exists an effect described below.

  That is, in the present invention according to claim 1, the sake lees or shochu and alcohol are mixed, the flavor components and seasoning components remaining in the sake lees or shochu are dissolved in alcohol, and only the liquid portion is separated and extracted. Since alcoholic beverages are manufactured by the method, sake lees and shochu can be reused effectively, and the production cost of alcoholic beverages can be reduced, and alcoholic beverages and shochu for the production volume of alcoholic beverages The production rate of can be reduced.

  Moreover, in this invention which concerns on Claim 2, since it is supposed to produce | generate alcohol with an alcohol production | generation microbe and an alcohol raw material, production | generation of alcohol can be performed within a continuous manufacturing process, and the manufacturing process of alcoholic beverages Can be simplified, and the production cost of alcoholic beverages can be reduced.

  Moreover, in this invention which concerns on Claim 3, since mixing of sake lees or shochu and alcohol is performed in a pressurized environment, the flavor component and seasoning component contained in sake lees and shochu are improved. It can be dissolved in alcohol, and an alcoholic beverage excellent in flavor and seasoning can be produced in a short time.

  Moreover, in this invention which concerns on Claim 4, since it is supposed that the extraction of a liquid part is performed by dry distillation, the quantity of the residue produced | generated by manufacture of alcoholic beverages can be reduced.

  The method for producing an alcoholic beverage according to the present invention is a method for producing an alcoholic beverage by effectively reusing liquor and shochu produced in a known production process such as sake and shochu.

  In the present invention, alcohol is introduced into the container together with the sake lees or shochu, and the sake lees or shochu and alcohol are stirred and mixed in the container, and then left to stand.

  Alcohol brewed mainly by fermentation is used as the alcohol to be added. Instead of directly injecting alcohol, alcohol-producing microorganisms such as yeast and alcohol raw materials such as cereals and fruits are introduced, and the alcohol is placed in the container. You may make it produce | generate by fermenting alcohol from sugar by the effect | action of a production | generation microorganism.

  In particular, when it is decided to produce alcohol with an alcohol-producing microorganism and an alcohol raw material, alcohol can be produced within a continuous production process, and the production process of an alcoholic beverage can be simplified. The manufacturing cost of the beverage can be reduced.

  Here, the amount and concentration of the alcohol to be added are appropriately adjusted according to the alcohol content of the alcoholic beverage finally produced. For example, in order to increase the alcohol content of an alcoholic beverage, the ratio of alcohol or shochu to the alcohol to be added is increased, and in order to reduce the alcohol content of an alcoholic beverage, the concentration of the alcohol itself to be input is decreased. . In this way, by appropriately adjusting the amount and concentration of the alcohol to be added, the alcohol content of the finally produced alcoholic beverage can be changed, and an alcoholic beverage having a favorite alcohol content can be easily manufactured. it can.

  When alcohol is poured into the container together with sake lees or shochu and left to stand, flavor components and seasoning components remaining in the sake lees and shochu are dissolved in the alcohol. The flavor components and seasoning components contained inside this sake lees and shochu are produced together with alcohol in the existing sake and shochu production process, and originally, sake lees and shochu are produced. Is dissolved in alcohol and extracted as sake or shochu, but in conventional sake and shochu manufacturing processes, it is produced together with alcohol by yeast compared to the amount of alcohol produced by yeast. The amount of flavor components and seasoning components is small, and some of the flavor components and seasoning components remain without being dissolved in the alcohol, and remain as residue in the sake lees and shochu. Therefore, when sake lees or shochu and alcohol are mixed, flavor components and seasoning components remaining in the sake lees and shochu are dissolved in the alcohol.

  The flavor and seasoning ingredients that dissolve in this alcohol remain in the process of producing sake lees and shochu, so they are similar to the components contained in sake and shochu that produce such lees and shochu. Alcohol with a scent and taste similar to sake and shochu that produces alcoholic beverages and shochu that produce alcoholic beverages by dissolving these flavoring and seasoning ingredients in alcohol to produce alcoholic beverages It can be a beverage.

  Mixing and standing of sake lees or shochu and alcohol may be performed under a normal temperature and normal pressure environment, but may be performed under a pressurized environment.

  In particular, when performed in a pressurized environment, flavor components and seasoning components contained in sake lees and shochu can be dissolved well in alcohol, and alcohol beverages excellent in flavor and seasoning can be obtained in a short time. Can be manufactured.

  The standing may be a period of about one day or night, and may be aged for a long period of several months to several years.

  After standing, extract only the liquid portion that becomes the supernatant to make an alcoholic beverage. In this extraction, the solid content may be simply precipitated by standing, and only the liquid portion of the supernatant may be taken out, or may be extracted by distillation.

  In particular, when the liquid portion is extracted by dry distillation, the amount of residue produced by the production of alcoholic beverage can be reduced as compared with the case where steam distillation is used. In addition, after mixing or standing the sake lees or shochu and alcohol, the container is heated at a predetermined temperature to distill and separate the alcohol, and then heated at a higher temperature to evaporate the water. It can be performed together with the drying treatment of the residue produced by the production of the beverage.

  As described above, in the method for producing an alcoholic beverage according to the present invention, the sake lees or shochu and alcohol are mixed, the flavor components and seasoning components remaining in the sake lees or shochu are dissolved in the alcohol, and only the liquid portion Since alcoholic beverages are to be produced by separating and extracting the alcoholic beverages, sake lees and shochu can be effectively reused, and the production cost of alcoholic beverages can be reduced.

  In addition, because alcoholic beverages are produced from sake lees and shochu used in the production of sake and shochu, the overall production rate of liquor and shochu is reduced relative to the amount of alcoholic beverages produced. can do.

  And since the production rate of sake lees and shochu with respect to the production amount of alcoholic beverages can be reduced, the amount of sake lees and shochu produced will be relatively reduced, and finally the remaining sake lees and shochu will be reduced. By using fertilizer and feed using existing technology, all the sake lees and shochu can be used effectively, which solves social problems without having to dump the lees and shochu into the ocean. be able to.

Claims (4)

  A method for producing an alcoholic beverage comprising mixing liquor or shochu and alcohol, dissolving a flavor component or seasoning component remaining in the liquor or shochu in alcohol, and separating and extracting only the liquid portion.   The method for producing an alcoholic beverage according to claim 1, wherein the alcohol is produced from an alcohol-producing microorganism and an alcohol raw material.   The method for producing an alcoholic beverage according to claim 1 or 2, wherein mixing of the sake lees or shochu and alcohol is performed under a pressurized environment.   The method for producing an alcoholic beverage according to any one of claims 1 to 3, wherein the liquid portion is extracted by dry distillation.