JP2941885B2 - Alcohol production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing alcoholic beverages using a polished rice or barley as a raw material, having a high alcohol production rate, and having a fruit-like aroma.

[Conventional technology]

The current sake production method is based on rice milling and koji mold To make this Is made by steaming rice to make the first moromi, and then the first addition of steamed rice and moromi, garnishing, and garnishing in three stages are fermented in order, fermented and aged to obtain moromi, and then pressed. Manufacturing.

[Problems to be solved by the invention]

The conventional method for producing sake has a drawback that the production rate of alcohol is slow and fermentation time is required.

It is an object of the present invention to provide a method for increasing the obtained alcohol production rate in the above-mentioned sake production method and to shorten the fermentation days.

[Means for solving the problem]

The inventor of the present invention has conducted intensive studies to achieve the above-mentioned object.As a result of adding pearlized powder in the sake brewing process using refined rice as a raw material, the alcohol production rate of the brewed sake can be increased. Surprisingly, it has been found that sake having a fruit-sake-like aroma can be obtained.
Further, the present inventors have found that similar liquors can be obtained by using raw wheat as a raw material, and have completed the present invention.

The present invention relates to a method for producing alcoholic beverages by brewing sake using rice or milled barley as a raw material, characterized by adding pearl powder during the brewing process. Is a method for producing liquors having a fruit liquor-like aroma.

The sake brewing method of the present invention employs a general sake brewing method. The stepping method widely used at present is preferably used in the case of the present invention. First, koji is produced from steamed rice using seed koji, and yeast and fermented water are added to the koji and fermented to produce a first moromi.

This is a method in which koji and steamed rice are added to the first mash in the order of first use of milled rice, middle soup and soy sauce, followed by brewing (main purchase) by a conventional method to obtain sake.

In addition, when using pearled barley as a raw material, similarly to the above-described method of brewing sake using polished rice, pearlized barley is used instead of polished rice.

A feature of the present invention is that powdered pearls are added during the above-mentioned sake brewing process. The addition step is added at the time of this charge.
Preferably, it is added at the time of addition. And the amount of addition
Add 0.7-1% by weight of the charge. In this preparation, the amount of alcohol production increased rapidly from around 4th to 9-10%.
It will reach the peak at around 19-20% around the 12th.

After the fermentation is completed at 20 to 25% as described above, the mixture is pressed by a conventional method, then aged, the precipitate is separated by filtration, and the supernatant is collected to obtain alcoholic beverages. Alcoholic beverages obtained according to the present invention
Alcohol with an alcohol content of 17.5 to 18.5%, and has a fruit wine-like aroma.

The liquor obtained as described above is further distilled,
It may be a distilled liquor having an alcohol content of 40 to 45%.

Next, the present invention will be described in more detail with reference to examples of the present invention and test examples showing the effects of the present invention.

〔Example〕

Example 1. 400 kg of polished rice is washed with water, and the washed polished rice is placed in a tub filled with water at 15 ° C. and immersed for 10 hours. Drain water while introducing air into the rice layer. The water content of the rice after immersion was 30 to 35%, and the water absorption was 25 to 30%.

The soaked rice obtained as described above is heated for 60 minutes after the temperature of the soaked rice reaches 100 ° C. with steam to produce steamed rice.
Seed koji is sprayed on the steamed rice. The application temperature is 38 ° C. Cool, put the steamed rice sprinkled with this koji into the koji room, and place on the floor 36-38
Incubate at 15 ° C for 15-18 hours. Then transfer to a shelf at 36-37 ° C for 10
Cultivate for ~ 12 hours and prepare a goby-shaped koji so that the scent will come out. This koji is loosened, blown in with cool air and cooled and taken out while introducing outside air, and stored in a cool dark place until use.

Put 30kg of koji rice into the primary fermenter, 60kg of steamed rice and 100 of water
To keep the product temperature at 20 ° C. or lower, and add Japan Brewery Association No. 9 yeast. Alcohol 10-15% in 6-7 days
The primary mash containing is obtained.

The primary mash obtained as described above is put into a secondary fermentation tank, and steamed rice 140 kg, koji rice 60 kg and water 220 are first added, steamed rice 3
50kg, 90kg of koji rice and 500 of water, and 480kg of steamed rice, 110kg of koji rice and 850 of water, and 1000% of 1% (by weight) pearl powder in this garnish are dissolved in warm water at 60-70 ° C.
Add 950 pearl powder liquid cooled to 15 ° C.

Fermentation of the raw materials put in the above-mentioned secondary fermentation tank is completed for 20 to 25 days.

 This aged mash was 18-19% alcohol.

 By pressing this aged mash, sake lees and sake can be obtained.

This sake has an alcohol content of 17.5-18.5%.

 This sake has a fruit-like aroma.

Example 2 Rice husks were obtained by using the same amount of the polished rice of Example 1 and using the same amount of polished rice as the polished rice of Example 1. This liquor has an alcohol content of 17.5-18.5%.

Test Example In the second fermentation tank in Examples 1 and 2, 2, 4, 6,
The amount (% by volume) of the alcohol contained in the resulting mash on days 8,10,12,14,16,18,20 and the corresponding secondary fermentation tank obtained by the same production method but without the addition of pearl powder 1 and 2 show the results of measuring the% (volume) of the alcohol contained in the resulting mash on the 2,4,6,8,10,12,14,16,18,20 days.

As is clear from the test results, alcohol production is fast, and the fermentation days can be shortened.

〔The invention's effect〕

The present invention provides a useful method for producing sake having a fruit-like aroma while pearl powder plays the role of an accelerator for fermentation of alcoholic beverages, promotes alcohol production and can produce alcoholic beverages in a short time. It is.

[Brief description of the drawings]

FIG. 1 is a diagram showing the amount of alcohol produced in the method of Example 1 of the present invention in comparison with a control method. FIG. 2 is a drawing showing the amount of alcohol produced in the method of Example 2 of the present invention in comparison with a control method. In FIG. 1, ○ indicates the amount of alcohol produced by the method of Example 1. ● indicates the amount of alcohol produced by the method of the control example. In FIG. 2, ○ indicates the amount of alcohol produced by the method of Example 2. ● indicates the amount of alcohol produced by the method of the control.

Claims (1)

(57) [Claims] 1. A method for producing alcoholic beverages by brewing sake using rice or milled rice as a raw material, characterized by adding pearl powder during the brewing process.