JP3445556B2 - Colored liquors and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a colored liquor and a method for producing the same. More specifically, it relates to a reddish-colored liquor produced using a starchy raw material having an anthocyan-based dye and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, there are many methods for producing colored rice called red rice, purple black rice, black rice, etc., or liquor colored in a reddish color by using purple sweet potato, red potato etc. as a raw material. Known (Japanese Patent Publication No. 58-51885, Japanese Patent Publication No. 6)
0-28272, JP-B-2-195865, JP-A-5-292937, JP-A-10-248522, JP-A-10-84938, and JP-A-2000-060528.
issue). However, colored rice that accumulates these anthocyan pigments, or colored liquor produced using colored potatoes fades due to light, and its reddish color changes to brown during storage,
Further storage has the unfavorable property of causing precipitation. If reddish liquor fades, the value of the product decreases, and if precipitation occurs, the value of the product disappears altogether. In order to prevent such drawbacks of colored alcoholic beverages, in the case of long-term storage, measures such as putting them in a brown bottle or a black bottle, which is difficult to pass light, or putting the product in a box are adopted. But,
With these measures, the reddish color cannot be seen by consumers, and the appeal of the product characteristics is weakened.Because it is difficult to completely shield the product from light, if it is left in the store for a long time, the fading will inevitably occur. proceed. The above publication does not describe any positive and specific measures for preventing the quality change due to the occurrence of fading and precipitation of these colored liquors. On the other hand, in order to prevent quality change during storage of sake and the like, many methods for reducing the dissolved oxygen concentration in alcoholic beverages are known (Japanese Patent Laid-Open Nos. 55-37117 and 6-18346).
5, JP-A-6-141840, JP-A-09-262.
082, JP-A-10-165165, and JP-A-2000.
-14378). However, it is also well known that if the dissolved oxygen concentration of sake or the like is too low, an unpleasant odor called sunlight odor is produced [Journal of Japan, 65,
153 (1970), Journal of Japan Brewing Society, 91, 199.
(1996)]. Recently, if the dissolved oxygen concentration in sake is 3 ppm or more, the aroma and color increase, and if the dissolved oxygen concentration is 1 ppm or less, bitterness and sunlight odor occur. Therefore, the optimum dissolved oxygen concentration for quality maintenance is about 2 ppm. Has been done [Journal of Japan Brewery, 94, 827 (199
9)]. However, all of these documents relating to the reduction of dissolved oxygen concentration are related to the production of sake such as sake using ordinary rice that does not have an anthocyan-based pigment, and a starch-based raw material having an anthocyan-based pigment was used. No study has been made on the quality change of reddish liquor.

[0003]

As described above, conventional colored rice having an anthocyan-based pigment, or liquor colored red with a starchy raw material such as colored potatoes, has a red color from consumers. It is often placed in a transparent bottle or a white bottle for easy viewing, but there is a fatal drawback that the product value is lowered due to the fading and precipitation of the dye when exposed to light in the store or in a showcase. Also,
In order to prevent such drawbacks even a little, some measures have been taken to put it in a brown bottle or a black bottle container that does not allow light to pass through, but the consumer appeal is reduced because consumers cannot see the reddish color and the However, depending on the storage condition, the fading of the pigment and the formation of a precipitate often occur. On the other hand, anthocyanin, which is a component of the anthocyan-based pigment, has been confirmed to have physiological functions such as improving visual acuity, blood vessel protection, α-tocophenol oxidation prevention, serum lipid reduction, and DNA-UV damage protection, thus increasing health consciousness. Alcoholic beverages, which contain a large amount of anthocyanin, which is also a kind of polyphenol, are attracting attention from alcoholic consumers. Therefore, in order to cultivate new demand for alcoholic beverages such as sake, there is a need for alcoholic beverages that can stably retain anthocyan-based dyes even in a transparent bottle or white-colored container where a reddish color can be easily seen, and a method for producing the same. It is rare. From the above viewpoints, the present invention is a liquor such as sake which is colored reddish using a starch-based raw material having an anthocyanin dye, and a liquor capable of stably retaining the anthocyanin dye for a long period of time and a method for producing the same. The purpose is to provide.

[0004]

[Means for Solving the Problems] As a result of intensive studies on the quality change of reddish-colored liquor having an anthocyan-based pigment, the present inventors reduced the dissolved oxygen concentration in liquor to 1 ppm or less. As a result, it is possible to prevent the fading and precipitation of the pigment, and even when stored in a transparent or white light-transmitting container and irradiated with light, unpleasant odor such as bitterness and sunlight odor is generated. They found that it did not occur, and completed the present invention. That is, as described above, conventionally, by reducing the dissolved oxygen concentration of alcoholic beverages such as sake, it was known that the coloration of these alcoholic beverages and the generation of aroma are suppressed, but the dissolved oxygen concentration It is also a well known fact that, if the amount is reduced too much, conversely, it is not preferable because it produces a smell of sunlight and bitterness under the condition of being exposed to light. The dissolved oxygen concentration in liquor products using starchy raw materials, such as sake, is generally 3 to 4 ppm, but in bottles such as brown and black, which are difficult to transmit light, around 2 ppm, green, etc. The optimum concentration is 2 ppm or more for a bottle that allows light to pass easily and 3 ppm or more for a colorless transparent bottle. Thus, it is conceivable for a person skilled in the art to reduce the dissolved oxygen concentration in liquor to 1 ppm or less in a state where a product of liquor such as sake is filled in a transparent or white light-permeable container. That was not possible. However, when the colored liquor product produced using a starchy raw material having an anthocyan-based dye is a liquor filled in a transparent or white container, the dissolved oxygen concentration in the product is 1 p
Reduction to pm or less is an indispensable mode, and if the dissolved oxygen concentration of reddish-colored liquor produced using a starchy raw material having an anthocyan-based pigment is reduced to 1 ppm or less, even if it is irradiated with light. The fact that no sunlight odor or bitterness is generated and that fading and precipitation of anthocyan dyes can be prevented have been made clear for the first time by the present invention.

Thus, the present invention relates to a reddish-colored liquor produced using a starchy raw material having an anthocyan-based pigment, wherein the dissolved oxygen concentration in the colored liquor product is 1 pp.
A colored liquor characterized by having a size of m or less, in particular, a colored liquor product, which is a liquor filled in a transparent or white container, is provided. Further, the present invention is
Also provided is a method for producing a reddish colored liquor using a starchy raw material having an anthocyan-based pigment, which is characterized by reducing the dissolved oxygen concentration in a colored liquor product to 1 ppm or less. .

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The colored liquor of the present invention may be any liquor of any type as long as it is a reddish-colored liquor produced using a starchy raw material having an anthocyan-based pigment, and examples thereof include sake, mirin and liqueur. , And other miscellaneous sake. Examples of the starchy raw material used include colored rice called red rice, purple black rice, black rice, and the like known as raw materials for reddish-colored liquor, or purple sweet potato, red potato, and the like. The alcoholic beverage itself may be produced by a known method. For example, there are two known methods for producing sake and mirin, which are roughly classified.One is a method in which red rice, purple black rice, black rice, etc. are milled and used as a raw material for moromi itself. The other is a method in which a pigment-containing substance is extracted from colored rice or purple sweet potato, red potato, etc. and added to moromi. Also in the production of liqueurs and other miscellaneous sake, there are a method of using as a main raw material and a method of adding a pigment extract as an auxiliary raw material. In any liquor, after production, it can be bottled by a known method through steps such as squeezing, filtration, storage, refining, water splitting, etc., but when the colored liquor of the present invention is stored by burning. It is desirable to reduce the dissolved oxygen concentration in alcoholic beverages in order to prevent brownish coloration and the generation of old aroma during storage.

[0007] That is, the dissolved oxygen concentration of ordinary liquor such as sake is 4 to 6 ppm during the hot storage, but when the colored liquor of the present invention is hot stored, the dissolved oxygen concentration is 1 ppm or less. It is desirable to reduce Furthermore, in the colored liquor of the present invention, it is indispensable to keep the dissolved oxygen concentration in the colored liquor product at 1 ppm or less in the state of the bottled product.
It is desirable to perform the treatment for reducing the dissolved oxygen again. In the colored liquor of the present invention, carbon dioxide gas may be blown into the product to give it a foaming property. In that case, it is desirable to reduce the dissolved oxygen in advance and then add carbon dioxide gas. The colored liquor of the present invention can be put into various containers as a product, but filled in a white container such as a transparent bottle or a frost bottle so that the red color can be easily recognized by the consumer. It is desirable to do. The light-transmissive container used at this time uses a UV-cut bottle to prevent ultraviolet rays, is coated with a UV-cut resin, and is UV-coated.
Processing such as sticking a cut film can also be performed.

According to the present invention, the method for reducing the dissolved oxygen concentration of the colored liquor during storage and in the product itself can be carried out by a known method. For example, degas liquor,
A method such as supplying nitrogen gas into the transfer pipe or bubbling nitrogen gas in the container can be used.

[0009]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. Example 1 A bran obtained by milling purple black rice having an anthocyan-based pigment was dipped in alcohol to extract the anthocyan-based pigment, and then added to sake moromi produced by a conventional method. The amount of bran used was 9.4% of the total rice. Table 1 shows the analytical values of the reddish-refined liquor obtained after mashing the moromi.

[0010]

[Table 1]

The dissolved oxygen concentration of the obtained colored sake was measured by using an oxygen concentration meter (manufactured by Orbis Fair).
It was 4-5 ppm. Nitrogen gas was blown into the colored sake to fill the colorless transparent bottle until the dissolved oxygen concentration became 1 ppm or less, and after sterilization by burning, it was stored at 30 ° C. under a fluorescent lamp of 10,000 lux for 6 weeks. As a control
Samples that did not reduce the dissolved oxygen concentration were also stored under the same conditions. FIG. 1 shows the results of spectrum analysis of each sample before and after storage using a spectrophotometer (manufactured by Shimadzu Corporation) in a scan range of 410 nm to 600 nm.
Shown in. Table 2 shows the analysis results after storage and the sensory test results. In the sensory test, a panel of 9 people evaluated the color tone and liquor quality by a 5-point method (1: good → 3: normal → 5: bad), and the number of panels which had an unpleasant odor was counted.

[0012]

[Table 2]

As is clear from FIG. 1, the colored liquor according to the present invention has a deeper chromaticity at each wavelength as compared with that before storage, whereas in the control, only a brownish color near 400 nm increases. Thus, the red color near 500 nm is greatly reduced. Further, as is clear from Table 2, in the control with the dissolved oxygen concentration of 4 to 5 ppm, the reddish color (OD520) was discolored, the turbidity was increased, and the precipitation (flare) was generated.
Many panels point out unpleasant odor (odor of sunlight) and bitterness. On the other hand, in the liquor of the present invention in which the dissolved oxygen concentration was reduced to 1 ppm or less, no precipitation was observed, the reddish color tone was maintained well, and there was no panel indicating an unpleasant odor or bitterness. That is, by setting the dissolved oxygen concentration of sake produced from purple black rice having an anthocyan-based pigment as a raw material to 1 ppm or less, a transparent bottle is filled with 20 times as much light as general room light. It was clear that even the quality can be maintained.

Example 2 Table 3 shows the analytical values of another lot of sake liquor colored in a reddish color, which was obtained by the same method as in Example 1.

[0015]

[Table 3]

The obtained colored sake has a dissolved oxygen concentration of 1 p.
Nitrogen gas was blown into the container until it reached pm or less. After sterilization by burning, 30 ° C, 3 in the dark without irradiating light
Stored for months. As a control, a sample in which the dissolved oxygen concentration was not reduced was also stored under the same conditions. Table 4 shows the analytical values after the storage and the sensory test results. Sensory test is 1
A panel of 1 person evaluated the color tone (1: good → 3: normal → 5: bad) and old odor (1: absent → 3: weak → 5: strong) by a 5-point method.

[0017]

[Table 4] Since it was stored in a dark place without being irradiated with light, no clear fading or precipitation was observed in any of the cases as compared with the storage under fluorescent lamp of Example 1. However, in the control having a dissolved oxygen concentration of 5 ppm, a long-smelling aroma was strongly felt, and some panels pointed out a foul odor. That is, it can be seen that the colored liquor of the present invention is desired to reduce the dissolved oxygen concentration to 1 ppm or less even when it is completely protected from light such as during storage in a tank.

Example 3 Brown rice liquor (rice wine) was produced by a known method using brown rice of purple black rice having an anthocyan dye. Table 5 shows the components of the obtained brown rice liquor colored in red.

[0019]

[Table 5]

The dissolved oxygen concentration of the obtained colored brown rice liquor was measured with an oxygen concentration meter (manufactured by Orvisfair) and was found to be 5 to 6 ppm. Nitrogen gas was blown into this colored brown rice liquor to fill the colorless transparent bottle until the dissolved oxygen concentration became 1 ppm or less, and after sterilization by heating, 20 ° C, 11,0
Storage was carried out for one month under a fluorescent lamp of 00 lux or 30 ° C. and 3,500 lux. As a control, a sample in which the dissolved oxygen concentration was not reduced was also stored under the same conditions. Table 6 shows the analysis results after the storage and the sensory test results. The sensory test was performed by a panel of 10 people, and the color tone was evaluated by a 5-point method (1: good → 3: normal → 5: bad), and
The number of panels that had an unpleasant odor was counted.

[0021]

[Table 6]

As is clear from Table 6, in the storage under light irradiation in a colorless transparent bottle, the colored brown rice liquor as a control showed a decrease in reddish color (OD520) and a large amount of precipitation occurred. In the sensory test, the color tone was poorly evaluated,
The smell of sunlight and bitterness were pointed out. On the other hand, the colored brown rice liquor of the present invention, in which the dissolved oxygen concentration was reduced to 1 ppm or less, showed little precipitation and unpleasant odor even under such severe conditions, and was highly evaluated in color tone.

[0023]

As described above, the colored liquor obtained according to the present invention is stable to light even when filled in a transparent or white container, and the occurrence of reddish fading and precipitation and It was possible to prevent the generation of unpleasant odor. Further, by using the method for producing colored sake obtained according to the present invention, it is possible to easily obtain a colored sake that does not deteriorate in quality even when filled in a transparent or white container so that consumers can easily recognize a reddish color. Could be manufactured.

[Brief description of drawings]

FIG. 1 is a graph showing spectrum analysis results of samples before and after storage in a storage test of colored sake at 30 ° C. under a fluorescent lamp of 10,000 lux.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP 10-84938 (JP, A) JP 5-292937 (JP, A) JP 7-173 (JP, A) Journal of the Japan Brewing Society, 1999, Vol. 94, No. 10, p. 827-832 (58) Fields surveyed (Int.Cl. ⁷ , DB name) C12G 1/00-3/12 JISST file (JOIS)

Claims (2)

(57) [Claims] 1. A red liquor produced by using a starchy raw material having an anthocyan-based pigment , which is transparent or white.
A colored liquor filled in a system-type container and having a dissolved oxygen concentration of 1 ppm or less in the colored liquor product. 2. A method for producing a reddish-colored liquor using a starchy raw material having an anthocyan-based dye, wherein the concentration of dissolved oxygen in a colored liquor product is reduced to 1 ppm or less, and a transparent or white-colored container is obtained. A method for producing a colored liquor, which comprises filling .