JPH04237484A - Production of milk liquor - Google Patents

Abstract

PURPOSE:To produce a milk liquor excellent in flavor with hardly any protein coagulation without any bitterness ingredients due to hydrolysis of proteins by adding KOJI (yeast) or a KOJI mold enzyme to milks, hydrolyzing the milks, then adding a yeast thereto and carrying out alcoholic fermentation. CONSTITUTION:Milks such as animal milk, milk powder, skim milk powder or whey are used as a raw material to produce an alcoholic beverage. In the process, KOJI such as rice KOJI or soy sauce KOJI or KOJI mold enzyme is added thereto as the first stage to preferentially perform mild enzymic hydrolysis. In the second stage, a brewing yeast is subsequently added to carry out alcoholic fermentation. Thereby, a milk liquor excellent in flavor at about 2-20% alcoholic concentration is produced.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention relates to a new method for producing milk alcoholic beverages using milk as raw materials, and it has the flavor and nutritional value derived from dairy products, as well as the refreshing taste achieved through brewing and fermentation that matches modern consumer tastes. This provides a novel alcoholic fermentation material that has both a unique flavor and flavor.

0002

2. Description of the Related Art Fermented milk is produced by fermenting milk such as milk using lactic acid fermentation or alcohol fermentation microorganisms as a starter. Generally, milk produced by lactic acid fermentation is called sour milk, and milk produced by alcohol fermentation is called alcohol-fermented milk or milk liquor. In Japan, when it comes to fermented milk, those that undergo only lactic acid fermentation, such as yogurt, are mainly produced and consumed, and there are few reports of alcoholic fermented milk, so it is not commonly consumed. In other countries, typical alcoholic fermented milks include kefir from the Soviet Union and Eastern European countries, kumis from Central Asia, leben from Egypt, and Mongolian milk wine, which are made to suit the climate, natural features, and tastes of each region. It is consumed in some form. Kefir is made from cow's milk and kumis is made from horse's milk, and is manufactured using a mixed starter whose main flora is yeast and lactic acid bacteria, which simultaneously utilizes the alcohol fermentation of yeast and the lactic acid fermentation of lactic acid bacteria. .

[0003] However, these alcohol-fermented milks have a low alcohol concentration of around 1%, so they have a drawback that they are unlikely to be widely used as alcoholic beverages. Furthermore, since these alcohol-fermented milks have poor shelf life, their distribution range is limited and it is thought that they are unlikely to spread to other regions. On the other hand, if a full-fledged alcoholic beverage made from dairy products that contains about 2% or more alcohol and is highly nutritious is developed,
This will lead to the provision of products with new sensations that are preferred by alcohol drinkers and match today's diversified consumer tastes.

0004

[Problem to be solved by the invention] A method for producing alcoholic beverages using milk as a raw material is to add and mix alcohol, acids, sugars, fruit juices, flavoring agents, stabilizers, etc. to milk. There are mixed sake types and full-fledged brewed sake types made by performing lactic acid fermentation and alcohol fermentation in stages or simultaneously using milk or carbohydrates as raw materials, but none have been commercialized yet. There are few things.

[0005] Examples of the former mixed liquor type include JP-A-61-70970, JP-A-61-177976, etc.
In addition, as for the latter type of brewed liquor, there is
154979, JP-A-61-166355, JP-A-63
-7774 etc. The former mixed liquor type is
Since both do not involve a fermentation process, they lack flavor due to alcohol fermentation, etc., and cannot avoid the disadvantage of having a simple flavor as a mixed liquor. In addition, the latter type of brewed alcoholic beverages have many problems, such as a decrease in pH during the fermentation process, the coagulation of protein components and the formation of aggregates during the production of alcohol, and the formation of bitter components during enzymatic decomposition of proteins. Occur.

[0006] Therefore, the present invention aims to eliminate these drawbacks as an alcoholic fermented beverage and to make it generally popular as an alcoholic beverage among a wide range of consumers. By imparting flavor through alcohol fermentation, we are researching ways to improve the problems associated with the production of coagulates during the brewing process, which are the drawbacks of the above-mentioned brewed alcoholic beverage types, and the production of bitter components, as well as improving storage stability and improving quality. It was completed as a result of ingenuity and ingenuity, including stabilization.

[0007]

[Means for solving the problem] In a method for producing milk liquor as a brewed liquor using milk such as animal milk, powdered milk, skimmed milk powder, whey, etc., the alcohol fermentation time is short like kefir, and the alcohol content is low. It is relatively easy when the amount produced is small, but when producing milk liquor as an alcoholic beverage, the acids and alcohol produced during long alcoholic fermentation cause coagulation of proteins and the production of bitterness. Problems arise. As a means to solve these problems, for example, the addition of a thickener (Japanese Patent Publication No. 48-35470
), the addition of sugars (Japanese Patent Publication No. 51-38780), and the solubilization of proteins with strong acids (Japanese Patent Publication No. 49-20508), but none of them have yielded satisfactory results, and the flavor is leaving a problem.

[0008] In order to solve these problems, we have conducted various creative studies and found that either koji or an enzyme solution extracted from koji is added to milk as raw materials, or koji and koji are extracted from koji. The enzyme solution obtained by extraction is added to the milk raw material, and the first step is decomposition using koji or koji mold enzymes.Then, the second step is to add cultured yeast to carry out alcohol fermentation. By doing this, they were able to suppress protein coagulation and succeeded in developing milk liquor, an alcoholic beverage with a rich flavor. In other words, as a first step, proteins and other components contained in milk raw materials are decomposed in a short period of time using koji or koji mold enzymes under very mild conditions, so that only the normal decomposition for beverages occurs. After stabilizing the ingredients, preventing protein coagulation, and fixing the flavor, the second step is alcohol fermentation with yeast, resulting in stable quality, rich flavor, and an alcohol concentration of 2 to 20%. It manufactures milk liquor.

[0009] The milk raw materials include animal milk, powdered milk, powdered skim milk,
Any milk such as whey may be used, and it is preferable to add carbohydrates as part of the raw materials. The carbohydrates may be monosaccharides such as glucose, fructose, and liquefied sugar, disaccharides such as sugar and maltose, other polysaccharides, or starches. Koji can be rice koji, miso koji, soy sauce koji, etc. The origin of koji mold is Aspergillus oryza.
e, Aspergillus niger, Aspe
Any material used for brewing such as rgillus kawati may be used.
By decomposing for more than 72 hours, the gentle enzymatic decomposition of proteins and sugars is promoted, and there is no protein coagulation.
Obtain a fermented source liquid with rich flavor.

[0010] In the second stage of alcoholic fermentation, pre-cultured yeast is added and fermented at 0-40°C for 1-40°C.
Ferment for 1 day. As yeast, Saccharomy
ces cerevisiae, or Saccharo
myces cerevisiae var. el
lipsoideus, and Candida util
is, or Mycotorula japonica, but especially Saccharomyces.
Sake yeast belonging to the genus Cerevisiae is the best. It goes without saying that the alcohol concentration produced can be adjusted arbitrarily depending on the concentration of carbohydrates contained in the raw materials.
Milk liquor with an alcohol concentration of about 2 to 20% can be obtained arbitrarily. Therefore, for example, there are various types, from low alcohol types (a few percent alcohol concentration) that are mainly preferred by women, to wine types with an alcohol concentration of about 8 to 12 percent, and even sake types with an alcohol concentration of around 15 percent. It is possible to provide milk liquor that matches the tastes of consumers.

[0011]

Effects and Effects of the Invention In a method for producing milk liquor as a brewed liquor using milk such as animal milk, powdered milk, powdered skim milk, whey, etc., acids and coagulation of proteins by alcohols,
Problems such as producing bitterness occur. A few methods have been reported to solve these problems, but none of them have yielded satisfactory results, and problems such as the formation of aggregates and bitterness still remain. Therefore, in order to solve these problems, as a result of various creative research, we added koji or an enzyme solution extracted from koji to the raw milk, and in the first step, we added koji or an enzyme solution extracted from koji. After decomposition, in the second step, cultured yeast was added and alcoholic fermentation was carried out, thereby suppressing protein coagulation and successfully developing milk liquor as an alcoholic beverage with rich flavor. It's arrived.

[0012] That is, as a first step, proteins and other components contained in the raw milk are decomposed in a short period of time using koji or koji mold enzymes under very mild conditions.
After allowing only normal decomposition to occur as a beverage, stabilizing the ingredients, preventing coagulation of proteins, and fixing the flavor, the second step is alcohol fermentation with yeast, resulting in a product with stable quality and flavor. It produces a rich milk liquor with an alcohol concentration of 2 to 20%.

[0013] Furthermore, in the method of producing milk liquor as a brewed liquor using milk as a raw material, it is common to carry out lactic acid fermentation using lactic acid bacteria and alcohol fermentation using yeast bacteria simultaneously or in stages. In the present invention, since the step of lactic acid fermentation using lactic acid bacteria can be omitted, there is a great advantage of eliminating the need to manage the flora of lactic acid bacteria. Furthermore, by simplifying the process into an enzyme reaction as the first step and a microbial reaction as the second step, it is possible to easily manage it and stabilize the quality of the milk liquor produced. It has great effects.

[0014]

[Example 1] 30g of skim milk powder and 3g of sugar in 300ml of water
After mixing and dissolving 0 g, heat sterilize in an autoclave at 115°C for 10 minutes, and then cool to 50°C. On the other hand, rice malt 5
Add 50 ml of water to 0 g, stir for 24 hours, and then filter and add 30 ml of the enzyme extract. This was heated to 55℃ for 24
After holding for a time to promote enzymatic decomposition, heat sterilize at 110°C for 10 minutes, and then cool to 20°C.

[0015] 30 ml of brewer's yeast No. 1 culture solution was added to this and cultured at 20°C for 7 days. Further, 30 g of sugar is added and fermentation is continued, and 7 days later, 30 g of sugar is added and fermentation is continued. After a total of 20 days of fermentation, the mash is filtered, heat sterilized at 60°C for 10 minutes, and then clarified. In this way, a milk liquor with an excellent flavor and an alcohol content of 10.2% was obtained. Table 1 shows the general component values of the milk liquor obtained. Furthermore, a storage test for 6 months was conducted, and as a result of examining the presence or absence of suspension, changes in color, and changes in flavor, a product was obtained that was sufficiently durable for distribution (Table 2).

[0016]

[Example 2] 30 g of skim milk powder and 3 sugar of sugar in 300 ml of water
After mixing and dissolving 0 g, heat sterilize in an autoclave at 115°C for 10 minutes, and then cool to 50°C. 30g of soy sauce koji was added to this, kept at 55℃ for 24 hours to promote enzymatic decomposition, and then heat-killed at 110℃ for 10 minutes.
Cool to ℃.

[0017] 30 ml of brewer's yeast No. 9 culture solution was added to this and cultured at 25°C for 7 days. Further, 60g of sugar is added and fermentation is continued, and after a total of 18 days of fermentation, the mash is filtered, heat sterilized at 60°C for 10 minutes, and then clarified. In this way, milk liquor with an alcohol content of 12.5% and excellent flavor was obtained. The general component values of the milk liquor obtained are shown in Table 1.A further 6-month storage test was carried out, and as a result of examining the presence or absence of suspension, changes in color, and changes in flavor, the product was found to be sufficiently durable for distribution. (Table 2).

[0018]

[Table 1]

[0019]

[Table 2]

Claims (1)

[Claims] [Claim 1] In the milk liquor manufacturing process, animal milk,
Add 0.01 to 100% by weight of koji or koji mold enzyme to milk powder, skim milk powder, whey, etc., or add 0.01 to 100% by weight of koji and koji mold enzyme, and heat at 20 to 60°C. A method for producing milk liquor, which comprises adding yeast after decomposition for a period of time or more, and carrying out alcoholic fermentation at 0 to 40°C.