JP4397878B2 - Effervescent low alcohol beverage - Google Patents

Description

  The present invention relates to the production of sparkling low-alcohol beverages, and more specifically, based on a novel sake with a high citric acid content, fruit juice is added to this and then fermented, and the freshness derived from citric acid. In addition, the present invention relates to the production of a completely new type of effervescent low-alcoholic fruit juice drink, which has been conventionally unknown, characterized by a refreshing flavor derived from fruits and a good mouthfeel by carbonic acid.

  Sake has an alcohol concentration of around 20% (volume%) at the stage of manufacture and storage, and around 15% (volume%) at the stage of bottling and consumption, compared to other alcoholic beverages such as wine and beer. The content is quite high. Recently, however, softening of alcoholic beverages has become a global trend, and consumption of low alcohol beverages such as wine and beer is increasing.

  Therefore, sake has also been attempted to produce low-alcohol sake from the perspective of diversification and health-consciousness of sake, but conventionally, raw sake is simply diluted with water or carbonated water, or prepared. There was only a method of increasing the pumping water ratio, that is, increasing the pumping water ratio at the time of preparation.

  However, even though the alcohol concentration can be lowered by this method, the content of the taste component is reduced, and it has only a light taste with no richness, and does not become an excellent low alcohol sake. In particular, when a low alcohol sake with an alcohol content of 12% or less was used, the extract content was diluted and became watery, and the disadvantage of being unable to balance the flavor was inevitable.

  In addition, if the fermentation is stopped in the middle, the alcohol can be reduced. For example, saccharification and fermentation are performed in the presence of polyacid, the fermentation is stopped in the range of the low alcohol concentration, and the low tank is produced to produce a low alcohol sake. Although a method has also been proposed (see, for example, Patent Document 1), further improvement is desired in terms of the balance of flavor and flavor.

  On the other hand, with regard to sake with effervescence, a method is known in which after mashing the mash, it is sealed in a container and fermented, and the fermentation is stopped when the internal gas pressure is constant ( For example, see Patent Document 2), because this sake is a cloudy sake, some point out that it is very different from the image of ordinary sake, and further improvement in flavor is desired. ing.

In addition, citric acid content in sake is generally not high, and sake containing a large amount of citric acid of 300 mg / L or more, or even 500 mg / L or more is produced without adding citric acid separately. No successful examples have been reported. The present invention creates a low-alcohol sake with a high citric acid content, and further imparts effervescence by adding fruit juice and post-fermentation, but this has not been known so far and is novel. It is.
Japanese Patent Publication No. 3-11758 Japanese Patent Publication No. 7-79684

  The present invention was made in order to meet the demand of the industry for diversification of sake, and in view of these conventional technologies, the present invention aims to create a new type of sparkling low-alcohol beverage with a balanced flavor. It was made.

  The present invention has been made in order to achieve the above-mentioned object, and the present inventors have studied from various directions, and as a result, are conventional, such as health-oriented, low-alcohol-oriented, and refreshing flavor. In light of the high consumer demand for a type of sake that can be easily consumed in a style different from that of sake, we conducted an extensive search for the sake that is the basis of the intended beverage. However, it was not possible to find the target for the existing sake. Therefore, the present inventors changed the way of thinking, newly developed a new sake, and decided to use it.

  And the inventors of the present invention are based on the conventional technology that combines a small amount of rice bran with a large amount of steamed rice in order to create a new type of sake. This led to a new idea of reversing the blending ratio of steamed rice and rice bran, that is, significantly increasing the rice bran ratio. Based on this new idea, the present inventors not only made extensive and detailed studies on raw material processing, ironmaking, manufacturing processes, and upper tanks, but also conducted detailed studies on imparting foamability, In addition to succeeding in the efficient production of the desired sparkling low-alcohol sake, the obtained sake was found for the first time in an unprecedented novel utility that has a very high citric acid content and has a fruit-like flavor. However, the present inventors have succeeded for the first time in creating an effervescent low alcohol sake with a high citric acid concentration without adding citric acid separately, and have already filed a patent application as Japanese Patent Application No. 2005-159704.

  In other words, the invention according to this prior application uses rice bran and rice as raw materials, the fermented rice bran ratio is higher than that of the conventional method, fermented, and the upper tank under the condition that the yeast partially passes the low alcohol mash. The yeast-containing sake obtained is sealed in a container bottle for sale, etc., and when it reaches a predetermined gas pressure due to fermentation in the container, the fermentation is stopped after this, The basic technical idea is a method for producing an effervescent low-alcohol sake having an extremely high citric acid concentration. Examples of the mode include the following.

(Aspect 1)
Rice bran, rice, and water are used as raw materials, Aspergillus oryzae is used as a koji mold, and the koji ratio of the blend is higher than the standard koji ratio and fermented, and the alcohol concentration is 12% or less. The mash of the mash is topped using a filter cloth with a hole, and the yeast-containing sake obtained from the top tank is filled into a container for sale such as a bottle or can, sealed, and the gas pressure is increased by fermentation in the container. A method for producing a sparkling low-alcohol sake having a high citric acid concentration, characterized in that fermentation is stopped after this when the pressure reaches 1.3 to 1.7 kg / cm ² .

(Aspect 2)
The method according to aspect 1, wherein citric acid is not added separately.
(Aspect 3)
In aspect 1 or 2, characterized in that the yield is 25% or more, preferably 30% or more and 98% or less, preferably 50 to 97%, more preferably 75 to 95%. The method described.
(Aspect 4)
4. The method according to any one of aspects 1 to 3, wherein the mash is produced even when charged with yeast.
(Aspect 5)
A tank containing 1 to 100 holes with a diameter of 3 mm or less, preferably 1.5 to 2.5 mm per one or more is used to top tank with an automatic continuous press to obtain yeast-containing sake. The method according to any one of aspects 1 to 4, wherein
(Aspect 6)
The method according to any one of aspects 1 to 5, wherein the alcohol concentration is 8 to 12%, preferably 9 to 10%.
(Aspect 7)
The method according to any one of aspects 1 to 6, wherein the citric acid concentration is 100 mg / L or more, preferably 250 mg / L or more, more preferably 500 mg / L or more.

(Aspect 8)
After sealing in the container, the alcohol concentration is 8 to 12%, preferably 9 to 10%, the sake degree is -40 to -50, the acidity is 2-3, the amino acid degree is 1.8 to 2.5, and the gas pressure is 1. When it becomes 3 to 1.7 kg / cm ² , preferably 1.6 to 1.7 kg / cm ² , it is heated at 60 to 65 ° C. for 3 to 7 minutes, for example, 5 minutes, and the post-fermentation is stopped. The method of any one of the aspects 1-7 characterized by these.

(Aspect 9)
A sparkling low-alcohol refined sake with a high citric acid concentration, which is produced by the method described in any one of aspects 1 to 8 and has a fruity flavor.
(Aspect 10)
The sake according to aspect 9, wherein the citric acid content is 300 mg / L or more, preferably 500 mg / L or more, more preferably 700 mg / L or more.
(Aspect 11)
The refined sake according to aspect 9, wherein the sake is pure rice liquor produced using only rice bran, rice, and water as raw materials in the presence or absence of lactic acid.

  Based on a new type of sparkling low-alcohol sake that has a high citric acid content and a balanced flavor, the present inventors have been able to provide consumers with the above-mentioned application (Japanese Patent Application No. 2005-159704). As a result of research for the purpose of creating the desired new beverage, fruit juice was added, and fruit juice was added to the yeast-containing sake obtained in the upper tank in the previous production process of low-foaming low-alcohol sake. When this mixture was filled in a container, sealed, and then fermented, the taste of the previous effervescent low-alcohol sake was emphasized synergistically with the deliciousness of the fruit juice. For the first time, the inventors have found that a low-alcoholic fruit juice beverage having a completely new flavor and mouthfeel and a high citric acid concentration and a foaming property has been created, and the present invention has been completed.

That is, the present invention uses rice bran, rice, and water as raw materials, uses Aspergillus oryzae as a koji mold, and fermented at a feed rate higher than the standard koji rate, and not more than 12%. Add the fruit juice to the yeast-containing sake obtained from the upper tank using a filter cloth with a hole and add the fruit juice to the yeast-containing sake obtained from the upper tank, and fill and seal the resulting mixture in a container for sale. A method for producing a sparkling low-alcohol beverage having a high citric acid concentration, characterized in that the fermentation is stopped after the gas pressure reaches 1.5 to 1.7 kg / cm ² due to fermentation in the container. Is a basic technical idea.

  As the fruit juice, in addition to juice obtained by squeezing the fruit (original fruit juice: so-called juice or 100% juice), one kind or two or more kinds of concentrated fruit juice, frozen concentrated fruit juice and concentrated reduced fruit juice are used.

  The fruit is selected from citrus fruits (for example, Satsuma mandarin, summer mandarin, grapefruit, lemon, orange, lime, etc.), acerola, camcam, peach, apple, grape, pineapple, papaya, mango, banana, strawberry, and tomato. At least one is used, and two or more kinds can be used in combination.

  The addition ratio of fruit juice to yeast-containing sake is 3 to 13%, preferably 5 to 11% as a volume% when using raw fruit juice, but depending on the type of fruit juice or the flavor of the juice If you want to emphasize (or vice versa), or if you want to emphasize the taste of sake (or vice versa), you may deviate from the above range. Moreover, what is necessary is just to prescribe | regulate the addition amount suitably based on the addition amount of original fruit juice, when using things other than original fruit juice.

  In addition, in the present invention, in addition to adding fruit juice to the yeast-containing sake obtained in the upper tank as described above, the herb extract may be added together with the fruit juice or the herb extract alone. Herb extract is water or hot water or ethanol (including water-containing ethanol containing 0 to less than 100% by volume of water) or herb extract obtained by bringing sake and herb into contact (immersion, stirring, etc.), or treatment thereof Product (at least one of concentrated solution, pasted product, dry powder, and diluted solution).

The herb, tea, China tea (Oolong tea, Pu-erh tea, at least one of jasmine tea), peppermint, oregano, thyme, tarragon, Serufiyu, dill, basil, Fe down channel, mint, chamomile, marjoram, lemon grass, lemon balm, One or more lavenders are used. In addition to these, herbs used in herbal teas can be used as appropriate.

  The ratio of herb extract to yeast-containing sake is the same as that of water (0-25 ° C, more than 100 ° C is hot water). If it is, it is the same as the case of using the above-mentioned original fruit juice. When the herb extract is added, it is particularly well suited to consumers' health orientation and fragrance orientation, and when fruit juice is further added, the flavor of the fruit is added to it, which is more preferable.

The invention according to the prior application that the inventors have successfully developed earlier, for the first time, by adopting the above-described unique configuration including the configuration of increasing fermentation rate and performing fermentation, Even if it is 12% or less sparkling low-alcohol sake, it has a fresh mouthfeel at a gas pressure of 1.3 to 1.7 kg / cm ² , and can maintain a balanced flavor.

  Moreover, according to the invention according to the prior application, the citric acid concentration can be greatly increased, and an effervescent low alcohol sake containing a significant amount of citric acid concentration of 800 mg / L or more can be produced. This means that the citric acid content of conventional sake (about 80 mg / L) is more than 10 times, and it has succeeded in producing sake containing so much citric acid without adding citric acid separately. There is no example, and the invention according to the prior application is the first.

  Thus, the sake according to the invention of the prior application is a low-alcohol, effervescent and high citric acid content, so that it becomes a fresh sake with a high fruit-like flavor. In addition, excellent physiological activity such as fatigue recovery by citric acid, reduction of neutral fat, improvement of blood flow, etc. can be used, and the novel sake according to the present invention maintains, enhances, maintains and enhances beautiful skin. It also has a remarkable effect that it is very large.

  The present invention has succeeded in creating an unprecedented novel drink based on the above-mentioned high-foaming low alcohol sake with a high citric acid content. By adding the juice and / or herbal extract of the fruit and then fermenting, the deliciousness of the sake and the deliciousness of the fruit juice act synergistically, and the deliciousness of both has been synergistically emphasized so far This is the first successful development of a new type of low-alcohol beverage.

  The beverage according to the present invention is a product characterized by a refreshing flavor of fruits and herbs in addition to refreshingness derived from citric acid, and a good mouthfeel by carbonic acid. In addition, since citric acid content is high, citric acid The beverage according to the present invention can also enjoy the physiological activity described above, and the beverage according to the present invention is very excellent from both aspects of health and flavor.

  In practicing the present invention, rice bran, rice, and water are used as raw materials, but citric acid is not added at all in liquor or supplemental acid to increase the citric acid content. Raw material treatment and koji making are carried out according to conventional methods of sake production, and Aspergillus oryzae is used as the koji mold.

  As the rice, various kinds of rice are appropriately used without being limited only to sake brewing suitable rice, and the rice milling rate is not particularly limited, but the rice milling rate is 55 to 85%, preferably about 60 to 80%. The commission is exemplified.

  In the preparation blending, the present invention has one of the great features particularly in that the yield rate is increased. In ordinary sake brewing, the standard percentage is 20 to 23%, and it is known that the standard percentage is 5%. However, in the present invention, it is important to make the percentage percentage higher than the standard percentage. Yes, 25% or more, preferably 30-98%. More preferably, it is possible to mix 50 to 97% with a larger amount of glutinous rice than steamed rice so that it is completely opposite to the conventional method. In the examples, the ratio of culling is in the range of 75 to 95%. The process was performed as

  Moreover, in this invention, it is preferable to make a pumping water ratio higher than a standard (120-130%), and it is good to set it as 150-230%, Preferably it is about 170-200%.

  In the present invention, it is possible to prepare a liquor mother. However, in particular, when it is desired to lower the alcohol content, yeast preparation is preferred. Yeast preparation is a method of producing mash by adding cultured yeast (liquid, mud, solid, dry) and an appropriate amount of lactic acid during the initial addition of mash, and in the present invention, as yeast, For example, the Japan Brewing Association (Association) No. 1601, 1701, 601, 701, 901, 1001 yeast is used alone or in combination of two or more, and the amount of lactic acid used is, for example, 200-300 ml per 100 L of first-pumped water It is good to do.

  As a preparation method, it is carried out in a two-stage, three-stage or four-stage preparation including the first-stage water tank. In the case of a three-stage preparation, for example, in the case of 40 kg of total rice, the first addition (water The blend of rice cake) is 0.1 to 0.3 kg of steamed rice, 1.8 to 2.0 kg of cooked rice, 1.9 to 2.3 kg of total rice, and 10 to 15 L of pumped water, and the remainder is used as a nakazo and distillate Although blended, the blending may be performed 1.5 to 2.5 times as much as the intermediate. The preparation temperature may be higher than usual, and the target may be initial addition (water tank), dance 14-16 ° C, intermediate (first stage) 9-11 ° C, distillation 9-10 ° C. In addition, the dance can be done even after the liaison.

  Fermentation is performed at the above-described charging composition and fermentation temperature, and when the alcohol concentration reaches a predetermined concentration (8 to 12%, preferably 9 to 10%), the upper tank is placed. Although an upper tank is performed with an automatic continuous press, in order to obtain sake containing yeast, a filter cloth covering a filter plate (aluminum plate, rubber plate) of the automatic continuous press has a diameter of 3 mm or less, preferably 1.5-2. 1 to 100 holes, preferably 1 to 30 holes of 5 mm are made per sheet. The holes can be in the front and / or back of the filter cloth and can be in one or more filter cloths. The size, number, and position of the holes are appropriately adjusted according to the amount including the yeast of the target sake. According to this method, it is possible to obtain sake containing yeast directly, blending sake that does not contain yeast that has been placed in a conventional manner, or conversely blending yeast or yeast-containing sake. There is no need to

The sake containing yeast thus obtained is added with fruit juice and / or herbal extract, mixed and stirred uniformly, and then placed in a container such as a bottle or can for sealing. Then, internal pressure 1.3~1.7kg / cm ² in the container, preferably by post-fermentation until 1.5~1.7kg / cm ^2. In order to carry out the post-fermentation uniformly for each container, the turbidity of the sake containing yeast was measured using a spectrophotometer (for example, trade name: Shimadzu UV-Vis spectrophotometer UV-160A) at an absorbance value (OD) of 660 nm. ₆₆₀ ) is measured, and it is preferable to adjust the conditions of the upper tank so that a target value (for example, 0.2 to 0.8) is obtained.

In this way, post-fermentation is performed in the container. Depending on the amount of yeast, it takes 5 to 7 days at 10 ° C and 3 to 5 days at 20 ° C to reach the internal pressure.
The post-fermentation temperature is usually 10 ° C. to 20 ° C., but it is also possible to ferment at 1 ° C. to 4 ° C. and adjust the shipping date. In this case, it takes one month or more to reach the desired internal pressure, but since it is in a low temperature state, there is little change in quality, and a fresh and fruity flavor can be maintained.
Sterilize by heating at 63 ° C. to 65 ° C. for 5 minutes, kill yeast and inactivate enzymes, end post-fermentation, and maintain quality.

More specifically, after adding fruit juice and / or herbal extract to yeast-containing sake obtained in the upper tank, after sealing the resulting mixture in a container, for example, the alcohol concentration is 7 to 12%, preferably 8% to 10%, sake degree -40 50 2-4 acidity, amino degree 1.4 to 2.5, gas pressure 1.3~1.7kg / cm ^2, preferably 1.5 When it becomes ˜1.7 kg / cm ² , it is necessary to perform heating at 60 to 65 ° C. for 5 minutes and stop the post-fermentation.

  The definition and addition amount of fruit juice, fruit, herb extract and herb are as described above.

  The beverage product thus obtained contains a very large amount of citric acid, such as 500 mg / L or more, for example 800-1500 mg / L, and a significant amount of citric acid, such as 1600 mg / L or more, for example 2000 mg / L. Containing beverages can also be expected. Moreover, in addition to the refreshingness derived from citric acid, it becomes a low alcoholic fruit juice drink to which the refreshing flavor of fruits and herbal extracts is added. Moreover, not only a refreshing mouthfeel is obtained by the presence of carbon dioxide gas, but also the advantage that the contents are not ejected at the time of opening is obtained with the internal pressure according to the present invention.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

Example 1
Production with 800 kg of total rice was performed as follows.

(1) Raw materials used Rice used: Hiroshima Chikusei Senbon Rice milling rate: 69%
Kashiwa commission: 85%
Water draw ratio: 190%
Yeast used: Association 1601, 1701 (yeast preparation, liquid yeast)

(2) Preparation blending The preparation blending shown in Table 1 below was carried out in three stages. At the time of the initial addition, 300 ml of lactic acid (90% concentration) was added per 100 L of the pumped water.

(3) Upper tank The upper tank was placed on the eighth day when the alcohol concentration reached 9.3%. The upper tank was an automatic continuous press (Iwata-type automatic press: Kamata Sangyo Co., Ltd. product). For post-fermentation, a hole with a diameter of about 2 mm is made in the filter cloth, and the yeast-containing sake with a turbidity of OD ₆₆₀ of 0.35 to 0.40 is obtained with a spectrophotometer while adjusting the conditions. The upper tank was carried out. The components after the upper tank are shown in Table 2 below.

(4) In a portion of the yeast-containing sake after the upper tank, 5%, 10%, and 15% of fruit juice were added immediately before bottling, and then mixed well and sealed. Commercial apples and tangerine juices were used as fruit juices.
○ Juice used juice Apple: 100% apple juice from Hiroshima Prefecture Orange: 100% fruit juice from Wakayama Prefecture ○ Brix and glucose concentration of the juice used are shown in Table 3 below. For the measurement, Inei Seieido, a hand-held refractometer IATC-1E (Brix 0 to 32%) was used.

(5) After fermentation for 3 days at room temperature (20 ° C.), when the target gas pressure (1.5 to 1.7 Kg / cm ² ) is reached, fire after 5 minutes at 63 to 65 ° C. to stop the fermentation. In order to prevent the deterioration of liquor quality, it was rapidly cooled and stored at a low temperature.

(6) The components of Sake (low-alcohol beverage) are shown in Table 4 below.

(7) The sensory test was conducted on the obtained sake (effervescent low alcoholic beverage) using 11 skilled employees as panels.
As a result, the majority of the panels (10 out of 11) received high evaluations of 10% fruit juice added to both apples and tangerines. The product temperature of the sake (beverage) in the sensory test was 8 ° C. The sensory evaluation by the panel and the main indications are shown in Table 5 and Table 6 below.

(8) In the same manner as in (4) above, in the yeast-containing sake after the upper tank, the herb extract was added in addition to the fruit juice just before bottling, and the same processing operation as above was performed. A filled alcoholic beverage was produced.

(9) Mint is used as herb, water is added to the extent that the whole mint leaves are soaked, left to extract at 15-20 ° C. for 24 hours, and then filtered to obtain an herbal extract, which is used. . The alcoholic beverages with herbs (mint) obtained in this way are the result of a panel test by 11 panelists, and the taste of mint is refreshing and very good (9 people), good (1 person), normal (1 person) It was evaluation of.

  As is clear from the above, according to the present invention, an unprecedented new type of low-alcohol beverage that emphasizes the deliciousness by synergistic effect by adding an appropriate amount of juice to sake rich in citric acid has been developed. We were able to. The sparkling low-alcohol beverage according to the present invention is a product characterized by a refreshing fruit flavor and good mouthfeel by carbonation in addition to the refreshingness derived from citric acid. Moreover, by adding the herb extract, the flavor derived from the herb can be enjoyed, and if desired, both the fruit juice and the herb extract can be added. At that time, by adjusting the addition ratio of both, various flavor flavors can be enjoyed, and the present invention has the remarkable effect of further increasing the added value of sake.

Claims (10)

Rice bran, rice, and water are used as raw materials, Aspergillus oryzae is used as a koji mold, and the blending ratio is 75-95% koji ratio, initial addition 14-16 ° C., intermediate 9-9 1 filter cloth with 1 to 100 holes of 1.5 to 2.5 mm in diameter mashed at 11 ° C and distilled at 9 to 10 ° C and fermented at an alcohol concentration of 8 to 12% Or after using an upper continuous squeezing machine and adding the fruit juice and / or herbal extract to the yeast-containing sake obtained by the upper tank, the container is filled and sealed in a container for sale. The citric acid concentration is 800 mg instead of adding citric acid separately, characterized in that the fermentation is stopped after this when the gas pressure becomes 1.5 to 1.7 kg / cm ² due to the fermentation inside / L-1500mg / L, alcohol Concentration is 7-12%, turbidity is 0.2 to 0.8 _{(OD 660),} a method of increasing the citric acid content of the effervescent low-alcohol beverages. The method according to claim 1, wherein mash is also produced by charging yeast. The fruit juice is at least one of a juice obtained by squeezing the fruit (raw fruit juice), a concentrated fruit juice, a frozen concentrated fruit juice, and a concentrated reduced fruit juice, according to any one of claims 1 to 2. the method of. The fruit is at least one selected from Wenzhou mandarin orange, summer mandarin orange, grapefruit, lemon, orange, lime, acerola, comecome, peach, apple, grape, pineapple, papaya, mango, banana, strawberry, tomato The method according to claim 3. The method according to claim 3, wherein 3 to 13% of fruit juice is added as raw fruit juice. The herb extract is characterized by being an extract obtained by extracting the herb with water, hot water, ethanol or sake, or a processed product thereof (concentrated solution, pasted product, dried product, diluted solution). The method according to any one of claims 1 to 5. Herbs are selected from black tea, Chinese tea (Oolong tea, pu-erh tea, jasmine tea), peppermint, oregano, thyme, estragon, serfeuille, dill, basil, fennel, mint, chamomile, marjoram, lemongrass, lemon balm, lavender 7. The method of claim 6, wherein the method is at least one. The method according to any one of claims 6 to 7, wherein 3 to 13% of the herb extract is added as an extract obtained by extracting the herb with an equal volume of water. After sealing in the container, the alcohol concentration is 7 to 12%, the sake degree is -40 to -50, the acidity is 2 to 4, the amino acid degree is 1.4 to 2.5, and the gas pressure is 1.5 to 1.7 kg / The method according to any one of claims 1 to 8, wherein when it becomes cm ² , the post-fermentation is stopped by performing heating at 60 to 65 ° C for 5 minutes. It is manufactured by the method described in any one of claims 1 to 9, has a fruit-like flavor, has a citric acid concentration of 800 mg / L to 1500 mg / L , and an alcohol concentration of 7 to 12%. An effervescent low alcohol beverage having a turbidity of 0.2 to 0.8 (OD ₆₆₀ ).