JP2011067129A - Method for producing sparkling liquor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a sparkling liquor having a shiny appearance showing a beautiful ruby color, having a graceful flavor with a faint sweet and light taste on drinking, and preferred especially by ladies. <P>SOLUTION: This method for producing a sparkling liquor is provided by mixing and agitating for the saccharification of main raw material solution obtained by mixing and dissolving ground malt with warm water, with a sub raw material obtained by mixing violet-colored sweet potato paste with warm water, standing quietly over one day and night and then mixing with cornstarch, raising temperature and boiling, and then filtering the saccharified mash liquid for separating to malt lees and an essence. Then hop is added to the essence of the saccharified mash liquid, the obtained liquid is boiled, then water is added for adjusting its sugar content and then separated to hop lees and an essence by filtration. Then the essence of the saccharified mash liquid is fermented by adding an yeast after cooling, and matured in a storage tank after completing major fermentation. Then, the essence of the saccharified mash liquid after completing the maturing period of time is filtered with diatomaceous earth to make clear liquid. Then, the liquid is cooled for depositing dregs component, then the deposited dregs component is removed by filtration, and then carbon dioxide gas is added. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a sparkling liquor particularly preferred by women, having a beautiful ruby color with a shining appearance, an elegant texture, a light sweetness and a light mouthfeel.

  Conventionally, all beer-flavored sparkling liquors are similar in color to beer. Also, because the hop bitterness is so strong that it is difficult to drink, it was often shunned by young women.

  Therefore, as a result of earnest research, the present inventor has been able to refrain from using a coloring agent by using a natural pigment exhibiting purple ruby ruby color, and by using a combination of purple persimmon and corn starch, In addition, it is known that anthocyanins, which are rich in purple candy, especially in twill, can suppress the generation of harmful active oxygen in the human body and prevent liver damage. However, the present invention has been completed.

  Based on the above findings, the present invention seeks to provide a method for producing a sparkling liquor that is particularly suitable for women, having a beautiful ruby color that is shining and having a refined texture, a light taste and a light mouthfeel. It is.

  Thus, the gist of the present invention is that the main raw material solution obtained by mixing and dissolving the pulverized malt in warm water, and the purple starch paste is mixed in warm water and allowed to stand overnight, and then the corn starch is mixed and heated. Mix and agitate the boiled auxiliary raw material solution to saccharify, then separate the saccharified moromi liquor by filtering it into malt cake and extract, then add hops to the saccharified mash extract and boil it, then adjust the sugar content Hydrated for, then filtered and separated into hop koji and extract, and then the saccharified mash extract was cooled, fermented with yeast, and matured in a storage tank after the main fermentation, Next, the saccharified mash liquid extract after the ripening period is filtered through diatomaceous earth to obtain a clear liquid, then cooled to precipitate the starch component, and the precipitated starch component is removed by filtration, and then carbon dioxide gas is added. That A method of manufacturing a low-malt beer to butterflies.

  Since the present invention is as described above, it is possible to obtain a sparkling liquor that is particularly suitable for women, having a beautiful ruby color that has a shiny appearance, an elegant texture, a light sweetness and a light mouthfeel. . In addition, anthocyanins, which are components that are abundant in purple koji, particularly twill purple koji, can suppress the generation of harmful active oxygen in the human body and prevent liver damage.

Hereinafter, modes for carrying out the present invention will be described.
The present invention comprises the following steps.
First Step 420 kg of crushed malt (dry pulverized) and 13.5 HL of warm water are put in a charging tank, stirred and mixed at 40 ° C. for 50 minutes, and allowed to stand to make a main raw material solution. On the other hand, on the previous day, a purple koji paste, 250 kg of twill purple koji paste and 10.5 HL of warm water in this embodiment, was added to the stirred kettle at 55 ° C., left to stand overnight, and then mixed with corn starch. After raising the temperature at 10 ° C. for 10 minutes, the secondary raw material solution is made by boiling at 100 ° C. for 40 minutes. The auxiliary raw material solution charged in the charging tank is charged into the charging tank, and the main raw material solution in the charging tank and the charged auxiliary raw material solution are mixed and stirred at 68 ° C. for about 20 minutes to wait for saccharification. Then apmyche at 80 ° C.

Second Step The saccharified moromi liquor in the first step is separated into malt cake and extract by filtration. At that time, in order to elute the mash germ fraction, it is washed with about 15 HL of warm water and finally made 36 HL.

Third Step Add about 3 kg of hops to the saccharified mash extract 30HL obtained in the second step and boil at 100 ° C. for 90 minutes (boil strength 80% or more). Add water (10HL) to adjust sugar content after boiling. Then, it is filtered and separated into hop koji and extract.

Fourth Step The saccharified mash extract 27HL obtained in the third step is cooled at 12 to 14 ° C. for 6 days, and then yeast is added for fermentation (alcohol degree of about 4 to 4.5%). After completion of the main fermentation, it is transferred to a storage tank and aged at 0 to 3 ° C. for 30 days (alcohol content: about 4.5 to 5%).

5th process The extract of the saccharified moromi liquid which the maturation period was complete | finished in the 4th process is filtered with a diatomaceous earth filter, and is finished to a clear liquid.

Sixth Step The liquid obtained in the fifth step is cooled to precipitate a starch component, and the precipitated starch component is removed with a membrane filter.

Seventh Step Carbon dioxide (carbon dioxide pressure: 2.7 Vol) is added to the liquid that has passed through the sixth step. The manufacturing process is thus completed, and then the liquid is filled in each container. Then, the entire container is sterilized to obtain a finished product. The container is specifically a 330 ml bottle and a 10 L barrel.

The Happoshu produced through the above steps is a particularly popular Happoshu with a beautiful ruby color that has a shiny appearance, an elegant texture, a light sweet taste and a light mouthfeel. In addition, anthocyanins, a component that is abundant in purple koji, particularly twill purple koji, can suppress the generation of harmful active oxygen in the human body and prevent liver damage.

Claims (2)

  Mix and stir the main raw material solution in which the pulverized malt is mixed and dissolved in a hot water heating device, and the purple potato paste mixed in hot water and let stand overnight, then mix and stir the corn starch to raise the temperature and boil it. Saccharify. Next, the saccharified mash is separated by filtering into malt mash and extract, then hops are added to the saccharified mash extract, boiled, then added to adjust the sugar content, and then filtered into hop mash and extract. Then, the saccharified mash liquid extract is cooled, fermented by adding yeast, ripened in a storage tank after completion of the main fermentation, and then the saccharified mash liquid extract after the ripening period is completed. A method for producing a sparkling liquor, comprising filtering diatomaceous earth to obtain a clear liquid, then cooling to precipitate a starch component, filtering and removing the deposited starch component, and then adding carbon dioxide. The method for producing a sparkling liquor according to claim 1, wherein the purple lees are twill purple lees.