JPH05292937A - Production of red rice wine using rice koji as saccharifying agent - Google Patents

Abstract

PURPOSE:To obtain the subject wine which is a new type of SAKE (Japanese rice wine) having a winy color tone, flavor, etc., at a low cost by using red- kerneled rice, etc., as a raw material without steaming and further rice KOJI (yeast) as a saccharifying agent. CONSTITUTION:Unpolished red-kerneled rice or red scented rice and/or bran thereof are used without steaming and rice KOJI as a saccharifying agent, further baker's yeast and water are added to regulate the pH to 3.5. Culturing is carried out preferably at 20-30 deg.C to afford the objective wine.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing red rice wine, and more specifically, it uses unsteamed red rice or the like as a raw material, and has a fruity aroma and a beautiful coloring with sake scent. The present invention relates to a method for producing a sake-type alcoholic beverage that exhibits

[0002]

2. Description of the Related Art Sake is known as a typical alcoholic beverage made from rice. Sake is made by mixing steamed rice and seed koji, and then koji and steamed rice are mixed. , And fermented with water to produce liquor, and then koji and steamed rice are sequentially added according to the progress of fermentation, and fermentation and saccharification are simultaneously progressed to perform high-concentration alcohol fermentation.

However, in the present situation where the demand for sake has almost stopped, the development of alcoholic beverages of a type different from conventional sake has been carried out in order to expand the demand for sake. Wine-like sake using grape yeast is also known. However, the obtained product is not completely satisfactory in terms of the flavor of wine, and in terms of color and fragrance, it is completely out of the question.

[0004]

DISCLOSURE OF THE INVENTION The present invention is aimed at cultivating new demand for sake, and in consideration of the recent eating habits with a strong tendency toward westernization, in terms of color tone, flavor and aroma. It was made for the purpose of producing a new type of sake with a wine-like appearance at low cost.

[0005]

Means for Solving the Problems The present invention has been made in order to achieve the above object, and as a result of examination from all aspects such as selection of raw materials, treatment of raw materials, saccharification method, fermentation method, etc. Rice (polished rice, brown rice) was used as a raw material without steaming, and rice koji was used as a saccharifying agent. Others were treated in accordance with the usual method of sake brewing, and it had a fruity aroma and the aroma of sake The present invention has been completed by succeeding in obtaining an alcoholic beverage having a pink color and having a very delicious wine flavor, that is, red rice wine.

At least a part of the raw rice in the present invention is not the brewed rice conventionally used for so-called sake brewing,
Tapol, a red-scented rice produced in the Philippines
ol) is used, but any type of red-scented rice, whether sticky or glutinous, can be freely used even if it is produced in other production areas. In addition to red fragrant rice, red rice (rare black rice) produces an excellent wine-like aroma and pigment, so it can be used freely regardless of sticky rice or glutinous rice. Furthermore, red rice and red scented rice are
Both polished rice and brown rice can be used, and bran can also be used, and these can be used alone or as a mixture of two or more kinds (these are collectively referred to as red rice). ..

These red rices are used as raw rice with or without being mixed with commonly used sake-brewed rice. In the present invention, these red rices are not steamed without being steamed. I will continue to use it. By performing the non-steaming alcoholic fermentation in this manner, wine-flavored sake can be obtained.

In order to produce an alcoholic beverage having a desired wine flavor according to the present invention, a part or all of the raw rice is produced in the production process of various alcoholic beverages which are conventionally brewed from rice as a raw material. Instead, use non-steamed red rice. For example, in so-called sake, steamed rice, the non-steaming raw material according to the present invention may be used in place of a part or all of koji rice, and when saccharification is performed by adding a saccharifying agent to steamed rice and alcohol fermentation is performed by adding yeast. In this case, non-steamed red rice may be partially or wholly used instead of the raw steamed rice. Since the wine-like aroma, pigment, and flavor change depending on the amount of red rice used, the amount of raw material used may be selected according to the purpose. Although the alcohol fermentation temperature is not particularly limited, it is preferably about 20 to 30 ° C.

In the present invention, rice koji is used as a saccharifying agent in order to further enhance the effect of using non-steamed red rice. As rice koji, all rice koji manufactured according to a conventional method can be used, but as described above, at least a part of non-steamed red rice may be used as koji rice. As the koji mold, a commonly used koji mold can be used, and black koji mold and white koji mold having a strong saccharifying power of raw starch can also be advantageously used. As an example, Aspergillus kawachii
Kitahara and YoshidaIFO
4308; Aspergillus niger IF
O 4417 etc. are mentioned.

The alcoholic beverages produced in this manner have an outstanding wine-like aroma, have the scent of sake, and have a beautiful red color and a rich taste. It was Furthermore, when this is distilled, distilled liquor with a very high fragrance is obtained, and the red pigment produced can be easily isolated and extracted. It can be advantageously used for medicines and the like.

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

[0012]

Example 1

(1) As raw rice, red rice brown rice (Indica type) crushed by a crusher to about 2-3 mm square was used. As rice koji, steamed rice that is commercially available is white koji mold (A
spergillus kawachii Kitah
ara and Yoshida IFO 4308)
The rice spores were used after being inoculated with the spores of No. 1 and cultured at 30 ° C. for 4 days. Pressed baker's yeast (Kyowa Fermentation Industry Co., Ltd.) was used as yeast.

Therefore, a 300 ml Erlenmeyer flask was prepared, and 30 g of the red rice brown rice and 10 rice koji prepared above were prepared.
g, baker's yeast 3 g, and 100 ml of tap water were added. The pH of the moromi was adjusted to 3.5, and it was cultured at 30 ° C. for 4 days to carry out non-steaming alcoholic fermentation.

As a control, the above rice koji 1 is used as a saccharifying agent.
Replaced with 0g, Sumiteam (Shin-Nippon Chemical Co., Ltd. R
glucoamylase preparation derived from hizopus) 0.2
g and AN-2 (Aspergillus nig
er-originated glucoamylase preparation) (0.2 g) was used, and two types of moromi mash prepared using the same moromi mash components were used, and non-steaming alcohol fermentation was performed in the same manner as above. However, Moromi's p using Sumiteam
H was adjusted to 4.0.

As a result, the fermentation curve obtained is shown in FIG. As is clear from the fermentation process of FIG. 1, the fermentation was completed in 5 days when the enzyme agent (Sumizyme, AN-2) was used and 10 days when the rice koji was used. It was confirmed that the production amount of fermented carbon dioxide was large due to the sugar content of rice malt.

(2) The redness of the fermented filtrate was the darkest and the freshest in the case of rice malt, and the red was the next in the case of using Sumizyme, both of which showed the maximum absorption at 540 nm.
In the case of the two used ones, the red color was not bright, and the maximum absorption at 540 nm was not exhibited.

(3) The aroma components of the alcoholic beverage thus obtained were analyzed.

First, for alcohol, 1 m sample
1 and 5% ethyl acetate (1 ml) as an internal standard were mixed, and 5 μl of the mixed solution was sampled and analyzed by gas chromatography under the following GC conditions. (GC
Conditions: Porapack-Q; carrier gas N ₂ 6
0 ml / min; column temperature 220 ° C (injection temperature 250
C))).

Next, for the other aroma components, 10 ml of the sample was kept at 75 ° C. for 30 minutes, and 3 ml of headspace gas was sampled.
Depending on the conditions (however, carrier gas N ₂ 30 ml /
Min) analyzed by gas chromatography.

The results obtained are shown in Table 1 below. When using rice malt mash, it had a slight aroma of sake and had a fruity aroma. When Sumiteam Moromi was used, it had a wine-like fruity aroma. When AN-2 was used, the aroma seemed to be slightly weaker than the former two.

[0022]

[Table 1]

(4) The sugar content and acidity of the alcoholic beverage fermentation filtrate thus obtained were as shown in Table 2 below.

[0024]

[Table 2]

[0025]

Example 2 (1) In the same manner as in Example 1, 30 g of red rice and 10 rice malts
g, 3 g of baker's yeast and 100 ml of tap water were prepared. Similarly, a moromi mash having the composition in which the baker's yeast was changed to the Society No. 9 yeast in the above was prepared. As the association No. 9 yeast, YPD medium 100 m
1 platinum loop of yeast cells was inoculated into 1 and shake cultured (30 ° C,
After 48 hours, the obtained bacterial cells are centrifuged (3,000 r
The mud-shaped yeasts obtained by washing twice with physiological saline were used.

The pH of each moromi was adjusted to 3.5 and the fermentation was carried out at 30 ° C. The fermentation curve obtained as a result is shown in FIG. As is clear from the fermentation process of FIG. 2, no difference was observed in the fermentation process of both yeasts, and the fermentation was completed in about 8 days.

(2) The redness of the fermentation filtrate was the same for both mash. Regarding the aroma, no difference was observed between the two, but in terms of taste, in the case of the moromi mash using the No. 9 yeast of the association, the acid content was low and a mellow flavor was felt.

(3) The red rice wine thus obtained was subjected to gas chromatography in the same manner as in Example 1 to analyze the aroma components, and the results shown in Table 3 below were obtained.

[0029]

[Table 3]

(4) The sugar content and acidity of the fermentation filtrate of red rice wine thus obtained were as shown in Table 4 below.

[0031]

[Table 4]

[0032]

EFFECTS OF THE INVENTION According to the present invention, a non-steamed red rice is used, and by adopting a novel constitution in which rice koji is used as a saccharifying agent, a fruity aroma and a light aroma of sake are added, Sake and red rice wine, which are wines with a previously unknown wine flavor and have a beautiful red coloration, can be industrially produced at low cost and efficiently.

[Brief description of drawings]

FIG. 1 Rice koji and two enzyme agents (Sumiteam, AN-
The fermentation curve (Example 1) of moromi using 2) is shown.

FIG. 2 shows fermentation curves (Example 2) of moromi according to the present invention using baker's yeast and Society No. 9 yeast, respectively.

Claims (1)

[Claims] 1. A red rice wine characterized by using red rice, brown rice of red-scented rice, and / or bran of the rice without steaming, and using rice koji as a saccharifying agent. Manufacturing method.