JPH0420278A - Preparation of wine-like alcoholic drink from rice bran - Google Patents

Abstract

PURPOSE:To prepare the subject drink resembling SEISHU (refined Japanese rice wine), having the delicious taste and flavor of wine and exhibiting beautiful pink color by using bran of non-steamed red flavor rice as a raw rice in the brewing of an alcoholic drink. CONSTITUTION:The objective drink can be prepared by using bran of non- steamed red flavor rice as at least a part of raw rice in the brewing of an alcoholic drink using rice as a raw material.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing an alcoholic beverage using rice as a raw material, and more specifically to a method for producing an alcoholic beverage using rice as a raw material. The present invention relates to a method for producing a sake-type alcoholic beverage that is novel and has a wine flavor, is extremely delicious, and exhibits a beautiful pink color.

(Prior art) Sake is known as a typical alcoholic beverage made from rice.Sake is produced by producing koji using steamed rice and seed koji, and then mixing the koji and steamed rice. First, water is added and fermented to produce sake mash, then koji and steamed rice are sequentially added as the fermentation progresses, fermentation and saccharification proceed simultaneously, and high concentration alcohol fermentation is performed.

In such alcoholic beverages, the raw rice used for sake brewing and other rice must be well-polished and well-steamed.In this industry, rice bran and raw rice that has not been heat-treated are not used. It has not been.

On the other hand, in order to increase the demand for sake, alcoholic beverages different from conventional sake are being developed; for example, wine-like sake using grape yeast is also known. However, the obtained product is not completely satisfactory in terms of wine flavor, and the color and aroma are completely out of the question.

(Problems to be Solved by the Invention) The present invention uses rice as a raw material to economically produce a completely new type of alcoholic beverage hitherto unknown, especially sake with a wine flavor, using raw materials with a low cost of 1~. Nine things have been done to develop new methods.

(Means for resolving the problem) To achieve the purpose stated in item 1, we first examined not only domestic rice but also foreign rice as raw materials, and focused on Tapol, a red-fragrant rice (glutinous rice) produced in the Philippines. did. This red-fragrant rice was then polished and steamed according to the conventional method for producing sake rice, and was used for alcoholic fermentation, but the desired wine flavor could not be obtained.

However, we completely changed our thinking and went completely contrary to the common knowledge of the technology of sake brewing rice and sake raw material rice, and instead of using polished red aromatic rice, we used bran and mixed it with 13゛ white rice. However, when using raw rice without steaming it, it was completely unexpected that not only a wine-like aroma was obtained, but also a red color, that is, a wine-flavored alcoholic beverage was obtained. I discovered that.

The present invention was made based on this useful and completely new knowledge, and it is based on the point that a sake-type alcoholic beverage with a wine flavor can be produced using red-fragrant rice bran as a raw material without steaming it. This is important point 1.

In the present invention, sake refers to ``so-called sake'' obtained by fermenting steamed rice with koji, water, and mash and filtering the resulting mash, as well as sake that uses grape sake yeast instead of sake yeast, There are red sake types that use old koji and ash to neutralize the acid, ginjo sake types, types that use red koji mold, and types that are manufactured by allowing saccharifying enzymes and alcohol-fermenting yeast to act on the raw materials. It includes all alcoholic beverages brewed using rice as the raw material.

At least a part of the raw material rice in the present invention is not the so-called sake brewing rice conventionally used for sake brewing, but tapor, a red aromatic rice produced in the Philippines.Although bran is used instead of milled rice, it is produced in another region. You can freely use any type of bran, even if it is red aromatic rice, whether it is sticky rice or thick rice. In addition, when using red-scented rice bran as a raw material, although the good flavor cannot be obtained,
The bran of red rice (rare black rice), which is not aromatic rice, also produces an outstanding wine-like aroma and color, so it can be used as a raw material for wine-flavored sake.

In the present invention, the raw material rice is not particularly limited except that at least a portion of the rice bran described above is used, for example,
The red-fragrant rice, red rice, regular brown rice, and/or polished rice described in 1. can be widely used regardless of whether it is glutinous rice or glutinous rice.

Moreover, in the present invention, it is an essential requirement that among these rice raw materials, at least red aromatic rice and bran derived from red rice are used without being steamed. As is clear from the examples described later, if steamed rice is used, no wine-like aroma can be obtained at all. In this way, non-cooking alcoholic fermentation is carried out in the present invention.

In order to produce an alcoholic beverage having the desired wine flavor according to the present invention, in the manufacturing process of various alcoholic beverages that are brewed using conventionally known rice as a raw material, some or all of the rice raw material is replaced with non-alcoholic beverages. Use steamed red aromatic rice bran. For example, in so-called sake, the non-steamed raw material of the present invention may be used in place of some or all of steamed rice or koji rice, or when steamed rice is subjected to enzymatic saccharification by adding enzymes and alcoholic fermentation by adding yeast. In this case, a part or all of non-steamed red aromatic rice bran may be used in place of the raw material steamed rice. The wine-like aroma, color, and flavor will change depending on the amount of red-scented rice bran used, so the amount of raw material used can be selected depending on the purpose. The alcohol fermentation temperature is preferably about 20 to 35°C, although there are no particularly strict limitations.

The alcoholic beverage produced in this way had an outstanding wine-like aroma, a clear, clear red color, and a rich taste. Moreover, when it is distilled, an extremely aromatic distilled liquor is obtained, and the red pigment produced can be easily isolated and extracted, so it is used as an extremely safe pigment derived from natural products for use in foods, drinks, and cosmetics. , can be advantageously used in pharmaceuticals, etc.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 (1,) 300m1! - Prepare a two-cornered flask and add 30g of red aroma brown rice and 0.0g of glucoamylase preparation.
2g, baker's yeast 3. Og and 100 mQ of water were added.

p++ was adjusted to 3.5 and cultured at 30'C for 4 days to perform non-cooking alcoholic fermentation.

As a control, a fermentation raw material that had been steamed at 120°C for 15 minutes was used, and the same operation as above was performed, which was used for steamed alcohol fermentation.

The fermentation curve obtained as a result is shown in FIG.

As is clear from the results in Figure 1, in steam alcohol fermentation (・-・), fermentation occurs rapidly within one day, whereas in non-steam alcohol fermentation (○−○), fermentation occurs gradually. However, both start fermentation and CO2
The amount generated reached approximately 9.8 g.

(2) The aroma components of the brewed liquor thus obtained were analyzed.

First, regarding alcohol, 1 mQ of a sample and 1 mfl of 5% ethyl acetate as an internal standard were mixed, and 5 μQ of the mixture was sampled and analyzed by gas chromatography under the following GC conditions.

GC conditions: Porapack-Q carrier gas N2N26O/min Column temperature 220°C (injection temperature 250°C) Next, for other aroma components, ], sample of OmQ was heated at 75°C for 30
After the temperature was maintained for a minute, a headspace gas of 53 mQ was sampled, and this gas was analyzed by Gas Chroma 1-Graphie under the same GC conditions as above (however, carrier gas N230 mΩ/min).

The results obtained are shown in Table 1.

Table 1 Ingredients Non-steamed and steamed ethyl alcohol (%) 9.3 9
．． 5 Isobutyl alcohol (ppm) 230
9 Physoamyl alcohol 250 20
0ace1~aldehyde 1100 117
0 Isovaleraldehyde 2.2 1.
4 Ethyl acetate 370 200 Acetic acid 150 48 Sensory test ++++ ++Sensory test: 10+, moderate aroma; +++++, very strong aroma As is clear from the above results, the non-cooked alcoholic fermented liquid
Compared to steamed alcoholic fermented liquid, higher alcohols are 1.
Ethyl acetate was detected 6 times more, and ethyl acetate was detected 1.9 times more, and most other components were detected in large amounts in the non-cooked alcoholic fermentation liquid. In addition, sensually, the non-steamed alcoholic fermentation liquid had a good wine-like aroma, and the non-steamed alcoholic fermentation was effective in terms of the quality of the fermented liquid as well as its economical advantages.

Furthermore, since red rice was used, these fermented liquids had a beautiful red color.

(3) Red aromatic rice (ARR), red rice (RR) as fermentation raw materials
), normal waxy rice (GR), and normal glutinous rice (NR) were used for non-cooking alcoholic fermentation according to Section (1).

The aroma components of the obtained fermented liquor were analyzed according to Section (2), and the results shown in Table 2 were obtained.

Table 2 Ethyl alcohol (%) 9.3 9.4
9.5 9.6 Isobutyl alcohol (ppm)
250 210 230 200 Isoamyl alcohol 260 230 190 20
0ace1~aldehyde 1100],]
, 00 1.090 ], 1. OO isovaleraldehyde 2.8 N, D, 1.9
2.9 Ethyl acetate 350 3
00 340 32ON@
170 180 190 19ON,D,
: Not detected Sensual death 1 - : 10++10 Very strong aroma Senjuju Strong aroma Moderate aroma As is clear from the above results, in terms of aroma components, higher alcohols are relatively high in the fermented liquid of red-scented brown rice. It was detected in large numbers, and red-scented brown rice had the best sensory effect, and as a fermentation raw material, red-scented brown rice was better than red-scented brown rice, sticky brown rice, and urchi brown rice.

(4) Red-fragrant rice was subjected to non-cooking alcoholic fermentation using polished rice and bran as fermentation raw materials, and the aroma components of the resulting fermented liquid were analyzed in the same manner as above, and the results shown in Table 3 were obtained.

Table 3 Ingredients Brown rice ethyl alcohol (%) 9.3 Isobutyl alcohol (pPm) 250 Isoamyl alcohol 260 Acetaldehyde 1100 Isovaleraldehyde 2.8 Ethyl acetate
350 Acetic acid 170 Sensory test 1~ +++++ Sensory test 1~:
+++10 Very strong scent Senju Moderate scent+ Scented As is clear from the above results, more aroma components were detected in brown rice than in polished rice, and brown rice was also sensually better.

In addition, when only bran was fermented, higher alcohols were detected at almost the same level as when milled rice, and when we drank this brewed alcohol made from only bran, it was very delicious and had a grape-like flavor. Ta.

It has been known at the technical level of those skilled in the art that when brewing sake, it is best to mill the raw rice as much as possible, and although bran is considered to be harmful to the quality of the product, it has been known that red aromatic brown rice can be used as a fermentation raw material to produce alcohol without steaming. By performing fermentation, it is possible to obtain a fermented liquid with a good aroma, and when only bran is fermented, higher alcohols are detected at almost the same level as polished rice, and in the case of red-fragrant rice, bran is sufficient It was proven that it was possible to produce brewed alcoholic beverages.

(5) Non-cooking alcoholic fermentation was performed on red aromatic rice, red rice, regular sticky rice, and glutinous rice using only the respective brans as the fermentation raw material, and the aroma components of the obtained fermented liquid were analyzed in the same manner as above. , the results shown in Table 4 were obtained.

Table 4 Ingredients ARRRRGRNR Ethyl alcohol (%) 7.1 7.8
7.4 7.0 Isobutyl alcohol (ppm)
150 21.0 52 54 Isoamyl alcohol 170 140 73
72 Acetaldehyde 880 53
0 1080 1080 isovaleraldehyde
1. , o N, D, 4.3 4.1
Ethyl acetate 220 230
65 44 Acetic acid 92
1. ], 0 96 78 Sensory test 1 to N, D, : Not detected Sensory test: 10 Scented but not scented As is clear from the above results, red aromatic rice and red rice have a higher In both cases, the fermentation liquid made from these brans contains approximately 2.0% higher alcohols.
5 times more, ethyl acetate was detected about 3.5 to 5.0 times more,
The results of the sensory test were also superior to sticky rice bran and urchi rice bran, and in the case of red aroma rice and red rice, good brewed liquor was obtained even when these brans were used alone.

(6) Regarding red-fragrant rice, 5, 10, and 20, and 30 g of bran were added and mixed to the polished rice and polished rice, respectively, to prepare five types of fermented raw materials. In each case, the total sugar content of these fermented raw materials was adjusted to 20 g using crucose. Here, when 9 g of rice bran was added, the amount corresponded to the amount of bran in brown rice.

In addition, red aroma brown rice (UARR) was also used as a control.

Using these fermentation raw materials, non-cooking alcoholic fermentation was carried out in the same manner as above, and the aroma components of the obtained fermented liquid were chromatographically analyzed, and the results shown in Table 5 were obtained.

Table 5 Ethyl alcohol (%) 9.4 9.7 9
．． 6 9.5 9.4 9.3 Isobutyl alcohol (
ppm) 230 150 1.80 190 1.
60 160 Isoamyl alcohol 270 1
．． 90 +, 90 240 180 190 Acetaldehyde 1040 960 1.050 9
50 900 990 Isovaleraldehyde 2
．． 8 2.2 4.1 ], 2 1.7 1.9 Ethyl acetate 300 340 290
350 400 0 Acetic acid
1.70 11.0 160 160 140 1.5
0 Sensory test: ＋＋＋＋ Very strong aroma Medium 10 Strong) Scent Medium Moderate aroma As is clear from the above results, in the sensory test, the fermented liquid to which 5 to Log of red aroma rice bran was added was second to brown rice. By adding rice bran, which is almost equivalent to brown rice, to the fermentation raw material, we were able to obtain a fermented liquid that was as good as brown rice. In addition, similar trends were observed in the increase and decrease in the higher alcohol content of each fermented liquor and in the results of the sensory test, and an excellent wine-like alcoholic beverage was also brewed when rice bran was mixed with polished rice.

(7) The following four types (A-D) were used as fermentation raw materials.

A: Red aroma brown rice B: Red aroma polished rice + red aroma rice bran C: Ordinary rice (glutinous rice) polished rice + red aroma rice bran D: Ordinary unpolished rice (ulchi rice) 10 red aroma rice bran Using these fermented raw materials,
Non-cooking alcoholic fermentation was carried out in the same manner as above, and the aroma components of the obtained fermented liquid were analyzed by chromatography, and the results shown in Table 6 were obtained.

Table 6 Ingredients A Ethyl alcohol (%) 9.3 Isobutyl alcohol (ppm) 240 Isoamyl alcohol 250 Acetaldehyde 1320 Ethyl acetate 360 Acetic acid 150 Sensory test 1- +++++ Sensory test: +
++10 Very strong scent As is clear from the above results,
If the bran of red-fragrant rice is added, the fermented liquid obtained will be the same as red-fragrant brown rice, regardless of whether you use polished red-fragrant rice or regular rice (glutinous rice, urchi rice). Similarly, aroma components were detected, and a fermented liquid with a good wine-like aroma could be obtained. As a result, a fermented liquid with a wine-like aroma can be obtained by mixing red-fragrant rice bran with polished rice in a weight ratio equivalent to that of brown rice and carrying out alcohol fermentation without steaming. It was confirmed that results similar to CD 9.7 9.6 9.5 1.60 1.50 160 ++++ ++++ ++++ can be obtained even when using the same CD.

(Effects of the Invention) The present invention was made in direct contradiction to the conventional technical common sense that the contamination of rice bran should be avoided as much as possible in sake brewing. It was the first success in producing alcoholic beverages by performing non-cooking alcoholic fermentation using the raw material.

The obtained fermented liquid is a grape sake alcoholic beverage that not only has a beautiful red color but also has a rich grape wine aroma and is very delicious. Especially red aroma rice bran and regular polished rice (Uruchi rice,
When non-cooking alcoholic fermentation is carried out using a mixture with glutinous rice (glutinous rice) as a fermentation raw material, it is particularly effective in producing an alcoholic beverage rich in aroma.

In addition, conventionally, the bran of red-fragrant rice did not have much utility value, but the present invention opens up a new way for its effective use. It has become possible to produce beverages at low cost.

Moreover, according to the present invention, a beautiful red pigment is produced, and by separating it, it can be used not only as a new food coloring for food and beverages, but also as a coloring agent for pharmaceuticals and cosmetics. . Moreover, since this red pigment is derived from a natural product, it can be widely used in various fields as a safe coloring agent that poses no risk of pollution.

[Brief explanation of the drawing]

FIG. 1 shows fermentation curves for non-steamed alcohol fermentation (0-0) and steamed alcohol fermentation (.--.). Agent Patent attorney 1) Parent Male

Claims (1)

[Claims] A method for producing a wine-like alcoholic beverage, characterized in that bran of uncooked red aromatic rice is used as at least a part of the rice raw material in the brewing process of the alcoholic beverage using rice as the raw material.