JP3213297B2 - Mixed liquor and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel mixed liquor based on sake and a method for producing the same.

[0002]

2. Description of the Related Art As is well known, so-called sake (sake) is a beverage in which rice starch is converted into carbohydrate, and the sugar is fermented into alcohol. This sake is usually used as it is for drinking, but there is also known a sake which has a flavor containing a plant containing a medicinal ingredient, melts an extract of the plant in the sake.

[0003] Synthetic sake which is similar to sake by mixing alcohol, glucose, starch syrup and the like is also known, and in particular, this synthetic sake is also known to have flavor improving means such as adding and mixing wine. (JP-A-59-34880)
issue).

[0004]

By the way, sake is
After shipment, they are placed in liquor stores and sold. However, in the case of long-term storage without refrigeration, the quality of not only sake but also burned sake deteriorates in a few months. Then, the unsold sake is returned to the brewery,
Filter fire again, mix and ship again. As described above, sake has a problem in that when it is stored at room temperature after bottling, the quality is reduced.

Accordingly, the present invention proposes a mixed liquor having an unprecedented new flavor and a quality maintaining function, and a method for producing the same.

[0006]

The mixed liquor according to the present invention is prepared by immersing ripe blueberries in a sugar solution in a granular state without crushing and crushing, and fermenting them with low-temperature fermentation using blueberry-attached natural yeast ( preparation temperature 15 to 20). ℃ initial fermentation, 10-12
Fermentation while maintaining an alcohol content of 2-5
% Of fermentation out manufacturing a low alcohol fermentation liquor in the middle and is characterized by comprising adding 1-4% of the fermentation solution sake.

Further, in the method for producing a mixed liquor according to the present invention, a ripe blueberry is immersed in sugar water in a granular state without being crushed and crushed, and is subjected to the low-temperature fermentation with blueberry-attached natural yeast to complete the fermentation. during the fermentation before the fermentation is finished
The liquid is added to and mixed with sake.

[0008] Ripe blueberries have a sugar content of about 10 to 12 and have an alcohol content of about 5% even after complete fermentation. Therefore, by adding a fermentation liquid in a state in which fermentation can be continued before completion of complete fermentation to sake, it is possible to provide a novel sake that can be stored at room temperature using sake having poor durability. In addition, since the flavor of blueberries is very strong, adding 5% of the above-mentioned fermented liquor to sake cannot be said to be a preferred mixed liquor because the flavor of blueberries is too strong. 0.5
It can be confirmed that the flavor of sake changes even at about%,
Considering the shelf life effect, it is considered necessary to add at least about 1%.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The mixed liquor according to the present invention is a mixture of sake (honjozo) or pure rice liquor with a fermented bullberry liquor. The production of the fermented blueberry liquor will now be described in the order of the production steps. As a raw material, blueberries (Kobil species) from Nango-mura, Sannohe-gun, Aomori are used in the form of grains obtained by removing the grains from the stem. The raw material components are as shown in Table 1.

[0010]

[Table 1]

The above raw material (blueberry grains) A3.5 kg
In the fermenter B, and 1.8 liters of water in 40 liters of white sugar
Pour the split water C in which 0 g is dissolved so that the raw material particles A are covered, and sprinkle with 20 to 30 g of white sugar on the split water surface. In addition, the sugar concentration of the split water and the sprayed white sugar is set to 18 to 25%.

The preparation (fermentation treatment) is performed at a preparation temperature of 15 to
While keeping the temperature at 20 ° C., the mixture was allowed to stand for one week, and the generation of carbon dioxide was observed.
-12 ° C), and stirring is performed about twice a day. In addition, all the fermentation uses only the natural yeast attached to the blueberry grains.

The fermentation liquid E is obtained by finishing the charging 27 to 30 days after the start of the charging, and straining with a Zaru D made of stainless steel. Table 2 shows an example of components of the fermented liquid E.

[0014]

[Table 2]

In the present invention, the fermented liquid E is added to sake, and the fermented liquid E is put in a refrigerator at 2-3 ° C. for about one week to make the fermentation mild, and added to I do. The sake to be added is at room temperature (10 ° C. or lower). Table 3 shows the components of sake employed as an example of the experiment to be added.

[0016]

[Table 3]

A total of 12 mixed sake samples were prepared by adding 50 ml of the above-mentioned fermented grape juice to 1800 ml of the sake shown in Table 3, and the mixture was stored at room temperature with a cork stopper.
As a result, no altered rot was observed after 3 months, 6 months, or 1 year. This is presumed to be because the yeast is still alive even after the addition of the fermentation liquid E, and the fermentation progresses slowly.

Further, a sensory test was carried out after storing the mixed sake sample for one week, and the mixed sake of this brewed sake was
The color was slightly reddish, the koji odor was reduced, and it was easy to drink, which was very popular. In addition, the mixed liquor of pure rice liquor has a stronger feeling than the above-mentioned sake, and is considered to be able to be made into a low alcohol beverage by water splitting. The components after standing for 6 months after the addition of the fermentation liquor are as shown in Table 4.

[0019]

[Table 4]

[0020]

As described above, according to the present invention, a ripe blueberry is immersed in sugar water without being crushed and crushed, and is fermented at a low temperature with a natural yeast attached to a blueberry to give an alcohol content of 2 to 5%. A low-alcoholic fermented liquid produced during fermentation is produced, and a mixed flavor obtained by adding the fermented liquid to sake at 1 to 4% and a method for producing the same provide a novel flavorful alcoholic beverage, As a raw material, it is possible to provide a long-lasting, novel flavored liquor.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a production process of a fermented liquid of the present invention.

[Explanation of symbols]

 A Blueberry grains B Fermenter C Sugar liquor (split water) D Zaru E Fermentation liquor

Claims (2)

(57) [Claims] 1. A ripe blueberry is immersed in sugar water in a granular state without being crushed and crushed, and is kept at a temperature of 15 to 20 ° C. with natural yeast having blueberry attached thereto.
After the initial fermentation, fermentation is performed at 10 to 12 ° C. to produce a low alcohol fermentation liquid in the middle of fermentation with an alcohol content of 2 to 5% , and the fermentation liquid is added to sake by 1 to 4%. Mixed liquor. 2. Ripe blueberries are crushed and immersed in sugar water without being crushed and crushed, and subjected to initial fermentation at a temperature of 15 to 20 ° C. with natural yeast to which blueberries are adhered. Fermentation at ℃, alcoholic content of 2-5% during fermentation, the sake is 1-4%
A method for producing a mixed liquor by adding and mixing.