JP2009219490A - Method for producing fermented liquor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fermented liquor capable of maintaining carbon dioxide by a prescribed pressure in its product because of utilizing living yeasts in a seasoned liquid by adding a fermenting sugar necessary for the generation of an objective carbonic acid (carbon dioxide) pressure in a not heat-treated state and post-fermenting. <P>SOLUTION: This method for producing the fermented liquor includes a first process as a one stage preparation process, a second process as a two stage preparation process, a third process of seasoning by adding an acid material and a sweet material after filtering and diluting, a fourth process of adding the fermenting sugar to the seasoned liquid without heat-treating and a fifth process of performing post fermentation, or after adding the fermenting sugar to the seasoned liquid, injecting the liquid into a heat resistant and pressure resistant container and then capable of performing hermetical sealing with a cap and the post-fermentation. Also, it is possible to further include a sixth process of sterilizing the product completing the post fermentation while housing the liquid in the container for performing the fifth process. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing fermented liquor.

  Fermented liquor means turbid liquor made by saccharifying and fermenting cereals, sweet potatoes, fruit juice, etc., or clear liquor obtained by filtering these. Fermented liquor is divided into a single fermentation type and a double fermentation type depending on the production format. The simple fermentation method is a method in which saccharides are directly fermented using yeast as a raw material, such as sake, while the double fermentation method is saccharified with amylase in the first step using starch as a raw material, and the second step. In this method, alcohol fermentation is performed. In the case of double fermentation, a method of performing saccharification and alcohol fermentation in two steps, which are independent in the production process, is called a parallel double fermentation method.

  As for the production process of fermented liquor using cereals as raw materials, the starch itself is not fermented as it is, and therefore, starch is saccharified to saccharify the starch and ferment with yeast. At this time, carbon dioxide is liberated and only the alcohol component is produced, and this liquid becomes fermented liquor.

Fermentation means that an enzyme secreted by yeast (Yeast) is allowed to act as a catalyst to hydrolyze sugars and replace them with alcohol and carbon dioxide.
Since flavor components in fermented liquor vary depending on fermentation raw materials, types of microorganisms, fermentation conditions, filtration methods, and ripening periods, advanced techniques are required for quality control.

  In the existing method, the fermented liquor that has been fermented is filtered using a sieve and put into a bottle, and then artificially injected with carbonic acid and sealed with a cap, and the fermented liquor undergoing fermentation is put into the bottle. It has been. However, since the carbon dioxide generated at this time passes through a specially manufactured cap and is continuously discharged to the outside, the amount of carbon dioxide discharged increases as time passes. As a result, the gas pressure in the container is lowered, resulting in a problem of quality deterioration.

  According to the method for producing fermented liquor according to the present invention, in order to use the yeast that is alive in the liquid whose seasoning has been completed as it is, an appropriate amount necessary for generating the required carbonic acid pressure without being heat-treated. Since fermentable sugar is added and post-fermentation is performed in a state sealed with a cap, carbon dioxide can be prevented from flowing out of the bottle even after the product is shipped, and quality can be maintained. Can always supply products with a refreshing feeling.

  In Patent Document 1, glutinous rice, rice bran and brewing enzyme are mixed with water, yeast is added and cultured to produce a liquor mother. In addition, a production method is disclosed for producing a fermented liquor in which the active yeast is abundant and is cloudy and in which carbon dioxide is dissolved.

Japanese Patent Laid-Open No. 58-5182

  The purpose of the present invention is to post-ferment by adding fermentable sugar necessary for generating the target carbonic acid pressure without heat treatment in order to use live yeast in the seasoned liquid as it is. Therefore, it is providing the manufacturing method of fermented liquor which can maintain the carbon dioxide gas of a fixed pressure in a product.

  In order to achieve the above object of the present invention, the present invention uses a steamer (commercially available steamer for rice steaming) to make boiled rice with white rice, mix with water, put rice cake, First step as a one-stage preparation process in which water is added and then cultured at 25 to 30 ° C. for 24 hours, making boiled rice with white rice using a steamer, and the first-stage preparation process with rice cake After adding to the fermentation broth cultivated in step 2, after adding water, the second step as a two-stage charging step of fermenting at 25-30 ° C. for 5-7 days, filtering using a sieve, and finally The third step of diluting the alcohol concentration to 3 to 14% (v / v) and then seasoning it with the addition of acidulant and sweetener without fermentable sugar components, any heat treatment to the seasoned liquid 4th step of adding fermentable sugar without, and 1 to 48 hours at 7 to 38 ° C Over to provide a method for manufacturing a fermented liquor made of the fifth step of performing a post-fermentation.

  When fermentation is completed in the third step, a fermented yeast and solid substances in the fermented liquid precipitate and a clear supernatant is obtained. At this time, the fermented liquor is filtered using a sieve of an appropriate size (mesh), and then the alcohol concentration, yeast number, sugar concentration, acidity, etc. of the filtrate are analyzed, and the final alcohol concentration is 3 to 14% ( Dilute to v / v). Thereafter, seasoning is performed by adding a sour agent and a sweetener free of fermentable sugar components.

  The reason why no heat treatment is applied to the liquid that has been seasoned in the fourth step is to use yeast that is alive in the seasoning liquid as it is for post-fermentation. Moreover, what is necessary is just to determine the density | concentration of the fermentable sugar added at the said 4th process with the carbonic acid pressure requested | required of a final product. The carbonic acid pressure is 0.02 to 6 Vol, and the concentration of fermentable sugar (direct reducing sugar) determined by the target carbonic acid pressure and added is 0.01 to 2.4%. However, the carbonic acid pressure and the fermentable sugar concentration are not limited to these, and can be carried out under various conditions depending on the purpose.

In the present invention, the fourth step may be characterized in that after the fermentable sugar is added to the liquid that has been seasoned without heat treatment, it is poured into a heat and pressure resistant container and then sealed with a cap. A plastic bottle can be used as the container.
In addition, the post-fermentation conditions of the fifth step are examples for desirable implementation, and can be implemented under more various conditions.

  The present invention may further include a sixth step of sterilizing the product that has been post-fermented in the container after the fifth step. The sterilization conditions can be 30 minutes at 65 ° C., but this is only an example and can be performed under various conditions known in the art.

  According to the present invention, in order to use the live yeast in the liquid that has been seasoned as it is, the cap is added after adding an appropriate amount of fermentable sugar necessary for generating the required carbonic acid pressure without performing heat treatment. Since post-fermentation is performed in a sealed state, carbon dioxide does not flow out of the bottle even after the product is shipped, and a product that allows consumers to always feel a refreshing feeling can be supplied. In addition, the pressure of carbon dioxide in the product can be adjusted as much as necessary by adjusting the fermentable sugar to be added, and sterilized after post-fermentation in a heat and pressure resistant container (for example, a PET bottle). Therefore, a constant pressure of carbon dioxide can be maintained even in sterilized products. Since a constant pressure of carbon dioxide can be maintained in the container, the product life of raw products (non-sterile products) can be extended.

  Hereinafter, the technical features of the present invention will be described in more detail by way of non-limiting examples. These examples are intended to illustrate the present invention, and it is obvious to those skilled in the art that the scope of the present invention should not be construed as being limited by these examples. .

First step: One-stage preparation step Using a steamer (commercially available steamer for rice steaming), cooked rice with 780 g of white rice, mixed with about 3.5 L of water, and put 265 g of koji (manufactured in-house) . Next, separately cultivated liquor mothers were inoculated here, water was added so that the final volume was 5 L, and then cultured at 25 to 30 ° C. for 24 hours. A liquor is a product obtained by growing and cultivating yeast (Saccharomyces cerevisiae) (stored in-house) in large quantities.

Second step: Two-step charging step and main fermentation 1.82 kg of white rice is used to make strong rice in the same manner as in the first step, and added to the fermentation broth cultured by one-step charging together with 0.66 kg of rice cake Then, water was added so that the final volume was 15L. Fermented at 25-30 ° C for 5-7 days.

Third Step: Filtration of Fermentation Solution, Component Analysis and Seasoning When fermentation is completed, a fermented yeast and a solid substance in the fermentation solution are precipitated to form a clear supernatant. At this time, the fermentation broth is filtered using a sieve of an appropriate size (mesh), and then the alcohol concentration, yeast number, sugar concentration, acidity, etc. of the filtrate are analyzed, and the final alcohol concentration is 6% (v / After diluting to v), acidulant and sweetener (without fermentable sugar component) was added and seasoned.

  The alcohol concentration was measured by a spirit meter (Hydrometer) using the principle of a hydrometer after distilling the fermentation broth. The number of yeasts was measured using a hemocytometer. The sugar concentration was analyzed using a modified somogy method. Acidity was expressed in ml consumed titrated with 0.1 N NaOH. The results of analyzing the seasoning liquid are as shown in the following table.

Fourth step: Addition of fermentable sugar In order to use live yeast as it is in the liquid whose seasoning has been completed, 0.6% or 1.0% of fermentable sugar is added without heat treatment, and the sugar concentration after addition After being adjusted to 0.81% or 1.21%, it was poured into a heat-resistant and pressure-resistant PET bottle (trade name: Doosan TechPack) and sealed with a cap. The concentration of the sugar added at this time can be calculated from the following reaction formula according to the carbonic acid pressure required for the final product.
C ₆ H ₁₂ O ₆ ---- → 2C ₂ H ₅ OH + 2CO ₂

  One molecule of sucrose (180 g) generates two molecules of alcohol and two molecules of carbon dioxide (corresponding to a volume of 2 × 22.4 L under an ideal gas) by yeast. Taking a 1 L container as an example, in order to generate 1 L of carbon dioxide corresponding to 1 Vol, 1 / 44.8 molecule of sucrose (180 g × 1 / 44.8 = 4.02 g) is required. . That is, about 0.4% (W / V) sucrose may be added. However, as can be seen from Table 2 of the examples, the amount of carbon dioxide generated slightly larger than the theoretical amount of carbon dioxide corresponding to the added sugar was generated due to parallel double fermentation. Even if the fermentation seems to be completed, it is actually judged that a part of the starch in the fermentation broth has been converted to sucrose by amylase. Since carbonic acid pressure is usually measured in volume (Vol) in the industry, it was measured using a CO2 measuring device manufactured by BSTECH (Korea).

5th process: Post-fermentation Post-fermentation was implemented at 25-30 degreeC over 1-48 hours so that re-fermentation by yeast might occur with the seasoning liquid inject | poured into the PET bottle. The temperature of the said post-fermentation is only an example, can be implemented at 7-38 degreeC, and can be implemented at more various temperature.
The result of analyzing the post-fermentation liquid is as shown in the following table.

  The carbonic acid pressure in Table 2 indicates the volume of dissolved carbon dioxide dissolved in the product container. Sample 1 is obtained by adding 0.6% fermentable sugar to the seasoned liquid, and Sample 2 is obtained by adding 1.0% fermentable sugar to the seasoned liquid.

Sixth step: sterilization of post-fermentation liquid The product after post-fermentation was completed with a PET bottle at 65 ° C. for 30 minutes. The above-mentioned sterilization conditions are only examples, and can be carried out under various conditions known in the art. The carbonic acid pressure of the product sterilized after being poured into a PET bottle and sterilized was similar to that shown in Table 2.
The fermented liquor produced by the above method is subjected to post-fermentation in a state where the seasoning is completed and an appropriate amount of fermentable sugar necessary for generating the required carbonic acid pressure is added and sealed with a cap. Therefore, the amount of carbon dioxide that gives a refreshing feeling to the product is contained.

  Although the present invention has been described based on specific embodiments, it goes without saying that various modifications, changes or modifications within the spirit of the present invention and the scope of the appended claims are possible in the technical field. . Accordingly, the above description should not be construed as limiting the technical idea of the present invention but should be construed as illustrating the present invention. All documents cited in the present invention are incorporated by reference into the specification of the present invention.

Claims (5)

In the method for producing fermented liquor,
Making a strong rice with white rice using a steamer, mixing with water, putting rice cake, inoculating a liquor, adding water, and then cultivating the first step,
The second step as a two-stage preparation process in which a strong rice is made with white rice using a steamer and added to the fermentation broth cultured in the first-stage preparation process together with the koji, followed by addition of water and then fermentation. When,
A third step of adding a sour agent and a sweetener free from fermentable sugar components and then seasoning after dilution using a sieve and dilution;
A fourth step of adding fermentable sugar to the liquid that has been seasoned without heat treatment;
A fifth step of performing post-fermentation;
A method for producing fermented liquor, comprising:   The method for producing fermented liquor according to claim 1, wherein fermentable sugar determined by the target carbonic acid pressure in the fourth step is added.   The method for producing fermented liquor according to claim 2, wherein the carbonic acid pressure is 0.02 to 6 Vol, and the fermentable sugar concentration to be added is 0.01 to 2.4%.   In said 4th process, after adding fermentable sugar to the liquid which seasoning was completed without heat processing, after inject | pouring into a heat-resistant pressure-resistant container, it seals with a cap, The any one of Claims 1-3 characterized by the above-mentioned. The manufacturing method of fermented liquor as described in a term.   The method for producing fermented liquor according to claim 4, further comprising a sixth step of sterilizing the product after the post-fermentation after the fifth step.