JPH03191774A - Black sake (black japanese rice wine) and its production - Google Patents

Abstract

PURPOSE:To obtain a black sake having a black-brown color and capable of storing for a long time by baking one or more kinds of rice, black rice, koji (malted rice) or a blend of the above-mentioned rice, etc., added with saccharides and brewing the resultant baked material as a brewing raw material. CONSTITUTION:Rice, black rice, baked rice or a baked rice obtained by adding saccharides is pulverized using a crusher, etc. Water in an amount of 2-5 times based on the amount of the resultant powdery rice is added to the powdery rice and the mixture is boiled for a long time at 70-100 deg.C to provide rice gruel. Then, about 15-30% koji based on the amount of rice is added to the rice gruel and the gruel is sufficiently saccharified while slowly stirring. Then, a sake yeast or cultured sake yeast is added to the saccharified rice gruel and the gruel is fermented at about 10-30 deg.C and continued for about 20-30 days to afford wholly black-brown glue. Then the glue is filtered or filtered under pressurization to provide the objective black sake. The black sake is usable for Shinto ritual or celebration and further preferably used for general drink.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to black sake and a method for producing the same.

Since ancient times, in the omiki (sake) offered to the gods at Japanese Shinto festivals, there has been a norito (norito) saying that there are white sake and black sake, and even today, in many festivals, white sake and black sake are offered. .

The black sake referred to in the present invention refers to a beautiful black sake-type sake that can be used in Shinto festivals.

The black sake obtained by the present invention is produced using rice without additives, and can be used for rituals and celebrations.
It is also suitable for general drinking.

(Prior Art and Problems) Conventionally, two types of sake, white sake and black sake, have been offered at Shinto rituals.

It is clear that Nitori sake was used for white sake, but the manufacturing method for black sake was unknown.

Currently, fine carbon powder is added to sake and it is used as black sake.

However, it was undeniable that black sake containing fine carbon powder was quite difficult to drink, as the carbon precipitated and the black color became pale, and the taste was unpleasant when drunk.

The inventor of the present invention previously believed that black rice existed widely in Japan in ancient times and was used to produce black sake, and furthermore, this black rice is not included in modern rice. Thinking that it might be mixed in, I searched for black rice, and succeeded in sorting out the black rice that sometimes gets mixed in, growing it from seedlings, and harvesting a considerable amount of black rice. This black rice was crushed or milled into fine grains, water was added and steamed to obtain a black porridge, which was then fermented with yeast, making it possible to produce black sake. (Special Patent Application No. 63-302157) However, it was discovered that if this black sake was left for a long time, the color would gradually fade and the black color would become lighter.

(Means for Solving the Problems) The inventor of the present invention conducted intensive research in search of black sake that can be stored for a long period of time, and found that roasted rice, black rice, or koji, or roasted rice with the addition of sugars, can be used as raw materials for sake brewing. By using one or more of roasted rice, black rice, or koji, they succeeded in producing black sake that is dark brown and can be stored for a long time.

The present invention relates to black sake produced by roasting rice, black rice, koji, or one or more of these to which sugars have been added, and using the roasted product as a raw material for sake brewing.

In addition, the present invention involves micronizing rice, black rice, roasted rice, or roasted rice with added sugars, adding water to this, steaming it, and adding roasted koji and sugars to the resulting porridge. This method of producing black sake is characterized by adding roasted koji or koji to saccharification, followed by fermentation with yeast, and filtering the resulting black moromi.

Furthermore, the present invention provides sake brewing preparation using steamed rice, roasted rice, or rice roasted with the addition of sugars, roasted koji, or koji roasted with the addition of sugars. Production of black sake characterized by performing parallel multiple fermentation using a sake mash, performing a kake using roasted rice or rice roasted with added sugars as necessary, and filtering the obtained black moromi. It is the law.

The present invention has a major feature in that roasted rice, black rice, koji and/or rice that has been roasted after adding sugars, black rice, and koji are used.

In the present invention, even if black rice is not used, by using roasted rice or koji and/or roasted rice or koji with the addition of sugars, the moromi is dark brown, and the filtered sake is dark brown. It can be passed as black sake, and its color does not fade over a long period of time.

Roasted rice and koji are best made by roasting rice and koji, which are generally used for sake brewing, in an iron pot until they turn black. As for the roasting method, use of a far-infrared ceramic heater allows for uniform roasting.

In addition, rice and koji that have been roasted with added sugars contain glucose,
It is best to sprinkle or suspend a liquid containing maltose, sugar, liquid sugar, etc. on rice or koji, and then roast this in an iron pot until it becomes blackish brown.

Moreover, it is preferable that koji or koji to which sugars have been added be roasted at 100° C. or lower after being sufficiently dehydrated and dried.

The black sake obtained by the present invention has an alcohol content comparable to that of refined sake, has a flavor almost as delicious as that of refined sake, and has an opaque blackish-brown color.

The black sake obtained by the present invention is extremely suitable for use in Shinto rituals, and even when drunk in Shinto rituals, it is no different from refined sake and is delicious, so it can be said to be an extremely excellent black sake.

The method for producing black sake of the present invention may be either a method for producing nigori sake or a method for producing refined sake.

As a method for producing nigori sake, one or more of rice, black rice, roasted rice, and rice roasted with added sugars is crushed with a crusher or ground with a mortar to make it fine.

Add 2 to 5 times the amount of water to finely powdered rice and boil at 70 to 10
Steam for a long time at 0°C to obtain porridge.

Congee contains about 15-30% of the amount of rice, preferably 20-24%
% of koji is added, and the mixture is sufficiently saccharified at 50 to 70°C, preferably at about 60°C, with gentle stirring. The koji used here is commonly produced rice koji, roasted koji, or roasted koji with added sugars, but when using white porridge, roasted koji or added sugars are used. It is necessary to use koji that has been roasted.

Sake yeast or sake mash is added to the saccharified porridge, and lθ ~ 3
Ferment at around 0℃. Roasted rice, sugar-added roasted rice, or pulverized powder thereof may be added as fried rice during fermentation.

When fermented for about 20 to 30 days, the whole becomes a blackish-brown moromi, and if this moromi is filtered or press-filtered, dark sake can be obtained.

Further, the black sake of the present invention can be produced by brewing in the same manner as sake brewing.

One or more types of steamed rice, roasted rice, rice roasted with added sugars are used as raw material rice, and one or more types of roasted koji, koji roasted with added sugars, and general koji It is prepared using koji as koji, and shubo is added to this to perform parallel multiple fermentation. If necessary, roasted rice or rice that has been roasted with added sugars is added as fried rice. You can get a dark brown moromi.

This moromi is filtered or press-filtered to obtain dark sake.

Next, examples of the present invention will be shown.

Example 1 A 10% maltose aqueous solution was sprinkled on the rice, roasted rice was pulverized using a mortar, and the rice was sieved to obtain a black brown fine powder.

5 kg of water was added to 1 kg of the obtained black-brown fine powder, and the mixture was boiled over low heat at 90° C. for 3 hours to obtain a black-brown porridge.

200 g of koji was added to the dark brown porridge, and saccharification was performed at 60°C for 5 hours with gentle stirring.

Sake mash (Kyokai No. 3 yeast) prepared separately to the obtained saccharified liquid 3
00g was added and fermented at 21'C for 30 days to obtain a dark brown moromi.

The obtained dark brown moromi was filtered to obtain black sake.

Example 2 6 kg of roasted rice, 2 kg of roasted koji after thoroughly sprinkling 10% maltose aqueous solution, and 2 kg of unroasted koji were mixed with 15 kg of water.
kg together with the sake mash prepared separately (Association 3).
No. Yeast) Add 1.5kg and heat to 10-30℃? '30
Fermented for a day.

During this period, on the 15th, 20th, and 25th days after the start of fermentation, 1 kg of roasted rice sprinkled with a 10% maltose aqueous solution was added as fried rice.

The obtained black-brown moromi was compressed and filtered to obtain black sake.

Claims (3)

[Claims] (1) Black sake is made by roasting rice, black rice, koji, or one or more of these with added sugars, and using the roasted product as a raw material for sake brewing. (2) Rice, black rice, roasted rice, or rice that has been roasted with the addition of sugars is finely ground, water is added to it, and the rice is steamed, and roasted koji and sugars are added to the resulting porridge and roasted. A method for producing black sake characterized by adding koji or koji to saccharification, then fermenting with yeast, and filtering the obtained black moromi. (3) Steamed rice, roasted rice, or rice roasted with added sugars,
Sake brewing is carried out using the roasted koji or koji that has been roasted with the addition of sugars, and then parallel multiple fermentation is performed using the yeast mash, and if necessary, roasted rice or sugars are added and roasted. A method for producing black sake that is characterized by using roasted rice and filtering the resulting black moromi.