JPH06319447A - Method for producing alcoholic beverage from cow milk - Google Patents

Abstract

PURPOSE:To produce a transparent alcoholic beverage from cow milk or milk powder. CONSTITUTION:The beverage can be produced by making an alcoholic fermentation through adding a saccharide and yeast to cow milk and by removing the colloidal component in the cow milk or making a distillation followed by filtration under sterilization.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing an alcoholic beverage from milk.

[0002]

BACKGROUND ART Generally, milk is a milky white opaque colloidal liquid having a unique flavor and slight sweetness. The ingredients differ depending on the type of dairy cow, but Japanese ones average,
Water 88.4, fat 3.3, protein 3.0, carbohydrate 4.6, inorganic matter 0.7, about 80% of the protein
Is casein. It is a highly digestible, complete nutritional food containing a lot of calcium and phosphorus and rich in vitamins A and B ₁ . However, as a raw material of alcohol, milk is colloidal and cloudy, and it is hardly adopted because it does not match the image of conventional alcoholic beverages.

[0003]

An object of the present invention is to provide a colored and transparent alcoholic beverage (hereinafter referred to as milk liquor) produced from raw milk or milk powder, and a method for producing the same. As shown in Table 1 and Table 2 below, milk contains about 88% of water in a milky state, and various components are dissolved or colloidally dispersed in this water.

[0004]

[Table 1]

[0005]

[Table 2] Ingredients for drinking milk

[0006]

The present invention is characterized in that sugar and yeast are added to milk for alcohol fermentation to remove the colloidal components of milk, or alcohol fermentation is followed by distillation and filtration. A method for producing an alcoholic beverage from milk and a method in which raw milk is heated to evaporate the water content or powdered milk is heated and burned, alcohol components are added to extract milk components, and the water content extracted from milk and It is a gist to manufacture by adding sugar and yeast and fermenting or mixing alcohol, adding a coloring agent and a fragrance | flavor, and adjusting alcohol content.

Here, the sugars are carbohydrates such as grains, glucose, lactose, etc., and the milk powders are whole milk powders, skim milk powders,
Specially modified milk powder, ice cream mix powder and the like can be mentioned. As yeasts for alcoholic fermentation, Saccharomyces spp., Kloechera spp., Metschni kowia spp., Trallopsis spp.
Genus, Pichia genus, Hansenula genus and the like. Distilled water may be used in place of the water extracted from the milk, but it is more preferable to use the water extracted from the milk because components such as retinol, thiamine and riboflavin are contained in the water extracted from the milk.

Any extraction method may be used as long as it is drinkable. Regarding the production of alcoholic beverages, brewed liquor by fermentation, distilled liquor obtained by distilling it,
Alternatively, any of mixed liquors prepared by mixing alcohol may be used.

[0009]

In the present invention, milk colloidal components of milk are removed and filtered by various methods, so that milk liquor having transparency can be produced. Further, since the sterilization process is used in the dissolving stage, the filtering stage and the component adjusting stage, it is possible to produce a preferable product in terms of preservability as an alcoholic beverage. In addition, alcohol is produced based on the milk components extracted from milk, and the water extracted from milk is added to adjust the water content.Therefore, it contains a micro-level milk component, has a good flavor, is refreshing and has a high palatability. You can make alcoholic beverages.

[0010]

EXAMPLES Examples of the present invention will be described below. The production flow sheet of the milk liquor of the present invention is described.

[0011]

[Table 3]

Example 1 First, milk and cereal (sugar) were weighed at a ratio of 10: 1 and put in a jacket type heating / cooling tank at 75 ° C. for 15 hours.
After solubilizing and sterilizing by heating for 10 minutes, cool to 10 to 20 ° C, add sake yeast (Saccharomyces genus), and add 10 to 2
Ferment at 0 ° C. After that, the above-mentioned tank is stirred at high speed to crush the curd, and the curd is removed by subjecting it to a UF membrane (ultrafiltration membrane) treatment.
Sterilize at ℃. Then, the alcohol content is adjusted to about 40%, colorants and flavors are adjusted, sterilization is performed again at 65 ° C., filtration is performed with a strainer for removing foreign substances, and bottled at about 65 ° C.

Example 2 Another method for producing brewed sake will be described. Example 1 until fermentation of
The same procedure as above is performed, and then the mixture is squeezed by a squeezing machine to remove the curd, and the slag removal tank is settled to remove the slag. After that, the supernatant liquid is filtered with a clarification filter, the alcohol component is adjusted, the colorant and the fragrance are adjusted, sterilization is performed at 65 ° C. with a sterilizing jacket-type heating tank, and filtration is performed again with a foreign substance removing strainer, Bottle at about 65 ° C.

Example 3 A method for producing distilled liquor will be described. Fermentation is carried out in the same manner as in Example 1, followed by squeezing with a squeezing machine to remove the curd and sedimentation and removal of the slag with a slag removal tank. After that, the supernatant liquid is distilled to adjust the alcohol component and the coloring and fragrance, sterilize at 65 ° C with a sterilizing jacket type heating tank, filter again with a strainer for removing foreign substances, and bottle at about 65 ° C. To do.

The same procedure as in Example 2 was carried out until the curd was removed by pressing with the press of Example 4 ', and then the press was applied with a UF membrane (ultrafiltration membrane) to remove the curd. Remove, adjust the alcohol content to around 43%, adjust the coloring and flavoring sugar, sterilize at 65 ° C in a sterilizing jacket-type heating tank, filter again with a strainer for removing foreign matter, and bottle at 65 ° C. To do.

Example 5 Ethyl alcohol that is soaked in milk powder is added, and pressure is applied to extract milk components. It is put through a micro-level filter, and the produced filtrate is allowed to stand for a certain period (January to 1 year). Water extracted from milk is added to this, and grapes, yeast for fermenting sake, such as Saccharomyces cerevisiae (S.c.
erevisiae) and alcohol fermentation at 15-30 ° C for 3-4 days. Then distill to 190 ° proof. Here, the alcohol content is adjusted, caramel is added for coloring, and flavor is added to adjust the taste. In addition, the above-described step of making the material may be omitted in some cases.

Example 6 Raw milk was heated to evaporate the water content and further heated to make it charcoal-colored, candy-colored, and to the extent that ethyl alcohol was dipped to extract milk components. Add water extracted from milk. Then, whiskey is added here to adjust the alcohol content, caramel is added for coloring, and flavor is added to adjust the taste.

The analysis results of the alcoholic beverage produced as described above are described below.

[0019]

[Table 4]

[0020]

[Table 5]

[0021]

As described above, the alcoholic beverage produced from the milk of the present invention uses the milk component as a raw material,
Since the water extracted from milk is also used for the water content adjustment, the alcoholic beverage has a good taste and a refreshing and rich taste. Furthermore, the milk liquor of the present invention, because the colloidal components of milk are removed and filtered by various methods,
Can produce milk liquor with transparency. Further, since the sterilization process is used in the dissolving stage, the filtering stage and the component adjusting stage, it is possible to produce a preferable product in terms of preservability as an alcoholic beverage.

Claims (2)

[Claims] 1. An alcoholic beverage produced from milk, which is produced by adding sugars and yeasts to milk to ferment with alcohol to remove the colloidal components of milk, or by distilling and filtering after alcohol fermentation. Method of manufacturing. 2. A method in which raw milk is heated to evaporate water or milk powder is heated and burned, alcohol is added to extract milk components, and water and sugar extracted from milk are added thereto.
A method for producing an alcoholic beverage from milk, which is characterized by adding yeast to ferment or mixing alcohol, adding a coloring agent and a flavor, and adjusting the alcohol content.