JPH0440882A - Production of raw sake containing fermentation gas - Google Patents

Abstract

PURPOSE:To produce raw SAKE (Japanese rice wine) containing a moderate amount of gaseous carbon dioxide by straining 'MOROMI' (unrefined SAKE) for refined SAKE, filling the resultant raw SAKE containing a yeast and rice grain pieces in a bottle, continuing fermentation and pasteurizing the SAKE when a prescribed gas pressure is attained. CONSTITUTION:'MOROMI' for either refined SAKE or SAKE is strained through a net of a coarse mesh to fill raw SAKE, containing a yeast such as SAKE yeast KYOKAI No. 6 or 7 supplied from the Brewing Society of Japan and rice grain pieces and having fermentation activity in a bottle, which is stoppered to continue fermentation. Gaseous carbon dioxide produced by the yeast is then contained and accumulated in the bottled raw SAKE. When the raw SAKE attains a prescribed gas pressure suitable for flavor (refreshing feeling), pasteurization is performed at a prescribed temperature for a prescribed time to inactivate the yeast and stop the subsequent evolution of the gaseous carbon dioxide. Thereby, the objective raw SAKE, having suitable evolution of the fermentation gas (gaseous carbon dioxide) and stimulating properties and excellent in refreshing feeling can be produced. As a result, many effects are produced as follows. The content of the gaseous carbon dioxide in the raw SAKE is suitably regulated and danger such as bursting of the bottle is avoided. Suppression of fermentation in the cold.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to the production of cloudy sake (cloudy sake), which is white and cloudy liquor, and particularly to the production of cloudy sake containing fermentation gas.

[Prior Art] The turbid sake that is currently on the market is a sake that has been lightly filtered from fermented sake mash, and is called turbid sake or oshizake because it is white and cloudy.

In the cloudy sake currently on the market, yeast is present, but it is dead or inactivated, so fermentation is not progressing and it contains almost no carbon dioxide gas.

[Problems to be Solved by the Invention] Here, there is a desire to obtain cloudy sake with a new flavor by adding carbon dioxide gas to give it a refreshing feeling. However, as mentioned above, conventional turbid sake contains almost no carbon dioxide.

On the other hand, even if moromi with a slight fermentation activity is bottled, there is a possibility that fermentation will proceed too much and a large amount of carbon dioxide gas will be generated. There is a risk of rupture. Therefore, it is necessary to suppress fermentation in a cold place or to vent gas by making a small hole in the stopper.

For this reason, the current practice is to blow gas into turbid sake or to dilute it with carbonated water, so that carbon dioxide gas is included in turbid sake, giving it a refreshing feel.

However, since gas bubbles and carbonated water contain foreign additives, they give a bad impression to consumers in terms of product image.

The present invention was proposed in view of the problems of the prior art described above, and aims to provide a method for producing cloudy sake containing an appropriate amount of carbon dioxide gas.

[Means for solving the problem] According to the method for producing cloudy sake containing fermentation gas of the present invention,
Sake mash or mash is strained through a coarse mesh, and the sake containing yeast and rice grains is bottled, pounded to sustain fermentation, and fired when a predetermined gas pressure is reached.

In carrying out the present invention, a suitable gas pressure is 0°5-4
．． It is 0 kg/c111, and if it exceeds this, the irritation will become strong and there is a risk of the bottle bursting, so care must be taken.

The heating temperature varies depending on the alcohol concentration, but if the alcohol concentration is 10% or more, it may be 45°C for 15 to 20 minutes, but if the alcohol is 8% or less, it may be 55 to 60°C for 10 minutes. However, because the killing temperature differs depending on the yeast used in the mash, the pasteurization temperature may also vary somewhat.

Furthermore, company p used when implementing the present invention is, for example,
Sake yeast association No. 6, No. 7, No. 8, No. 9, No. 10 and the like are preferred.

[Function] According to the present invention having the above configuration, by straining sake mash or mash through a coarse mesh and bottling the sake containing yeast and rice grain pieces, cloudy sake with fermentation activity can be bottled. It means that it is packed.

Then, the bottled turbid sake contains and accumulates carbon dioxide gas generated by yeast.
By performing pasteurization when the appropriate gas pressure (approximately 0.5 to 4.0 kg/ad) is reached, the yeast is inactivated and subsequent generation of carbon dioxide gas is stopped. As a result, a refreshing, cloudy sake with the amount of fermentation gas (carbon dioxide) adjusted to a suitable value is produced.

In other words, the feature of the present invention is that the activity of the yeast is stopped by pasteurization when the appropriate gas pressure is reached.

Since the carbon dioxide content is adjusted to a suitable value, there is no need to suppress fermentation in a cold place or to vent gas by making a small hole in the stopper. There is no need to dilute the water. and,
Because it contains carbon dioxide gas from natural fermentation, it gives consumers a better product image than conventional products that contain foreign substances.

[Example] Examples of the present invention will be described below.

First, the sake mash, which showed fermentation activity, was filtered through a coarse strainer, diluted with tap water to adjust the alcohol concentration, placed in a No. 4 bottle, and left indoors after being pounded. After 3 to 7 days, it was pasteurized and left for 30 days before opening and drinking.

(1) First Example 7 Jv Call 15. I bottled 0% cloudy sake.

Sake level at time of bottling -7.0 Acid level (ml) 2.2 Amino acid level (ml) 1.5 Sugar (%) 2.5 30 days after pasteurization ±0 2.6 1.5 1.0 PH4,34 ,28 Alcohol (%') 15.0 15.5 Gas pressure (kg/cf) 2.2 (General analysis is based on the National Tax Agency prescribed analysis method commentary.

(Gas pressure is measured with a gas pressure gauge) When the bottle was opened, gas bubbled out, just like beer, and when poured into a glass, gas was also generated.

The gas pressure when opened is 2. It was 2kg/cd, but at the time of firing it was 2. It was 0 kg/'ad. This is Hiiri (4
This is because the yeast died at 5°C for 10 minutes and no fermentation occurred thereafter.

As for the change in ingredients, the sake content is -7.0 while the sugar content is ±0.2.
Although the concentration was changed from 5% to 1.0%, there was no noticeable change in taste and the result was a refreshing and cloudy sake.

Second embodiment We bottled turbid sake with 8.0% alcohol.

At the time of bottling 30 days after pasteurization Sake level -60-31 Acid level (ml) 1.5 1.8 Amino acid level (ml) 1.0 1.1 Sugar (%)
5.1 2.4PH4,154,13 Alcohol (%) 8.0 9.1 Gas pressure (kg/cn) 3. 0 Gas pressure at ignition 1. It was 5kg/at, but when the bottle was opened it was 3.
It was 0 kg/cXl, gas generation was appropriate, it was irritating, and the refreshing feeling was good.

Changes in ingredients: Sake level -60 to -31, sugar 5.1%
alcohol content changed from 8.0% to 9.1%.

Even at a low alcohol concentration of 9.1% alcohol, the presence of rice grains and gas pressure did not give it an extremely faint feeling.

[Effect of the invention] The effects of the present invention are listed below.

(1) It is possible to produce cloudy sake that generates appropriate fermentation gas, is stimulating, and has a good refreshing feeling.

(2) The carbon dioxide content of cloudy sake is suitably adjusted.

(3) Risks such as bottle bursting are avoided.

(4) There is no need to suppress fermentation in a cold place, no need to make a small hole in the stopper to vent gas, no need to blow gas into cloudy sake, or dilute it with carbonated water.

Patent Applicant: Take 1) Masahisa Proceedings July 4, 1990 Director General of the Patent Office Toshi Uematsu 7 Contents of the Amendment (1) “Gas pressure 1.5 kg/a” on page 7, line 7 of the specification
1" is corrected to "Gas pressure 2.9kg/cdJ.

1. Indication of the incident Patent Application No. 2-148676 2
, Name of the invention Method for producing cloudy sake containing fermentation gas 3 Relationship to the case of the person making the amendment Applicant address 2-2-12 Iwatokita, Komae-shi, Tokyo Name
Bamboo 1) Masahisa et al. 4, Agent: 105 Address: 2-13-3-5 Nishi-Shinbashi, Minato-ku, Tokyo Date of amendment order: 6 Detailed explanation of the invention in the voluntarily amended specification subject to amendment column

Claims (1)

[Claims] A fermentation gas characterized by straining sake mash or mash through a coarse mesh, bottling the sake containing yeast and rice grains, pounding to sustain fermentation, and heating when a predetermined gas pressure is reached. A method for producing cloudy sake containing