JPH0795873A - Production of wine, beer and refined sake - Google Patents

Abstract

PURPOSE:To provide a production method of wine, refined sake (japapese rice wine), etc., capable of promoting fermentation and production a fragrant product by irradiating weak ultrasonic wave on the fermentation material at a low temperature in a fermentation process. CONSTITUTION:Fermentation material is sealed in a jar-fermenter 1 and the material is fermented while the temperature of the material is controlled at <=15 deg.C by means of a temperature controlling device 6. Vibration energy is supplied to a piezoelectric transducer 3 from a vibration circuit 2 and weak ultrasonic wave is irradiated from the piezoelectric transducer 3 into the inside of the jar-fermenter 1 to accelerate the fermentation. In this process, owing to the irradiation of the weak ultrasonic wave to the fermentation material at a low temperature, the carbon dioxide is reduced to the saturated concentration of the temperature and the fermentation is stimulated. Fragrance components affecting favorable effect on the product are increased, and accordingly, a fragrant fermentation product can be produced.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fruit juice, a wort and hop cooking liquid, liquefied or saccharified white rice, steamed rice and a brewed product obtained by adding water to koji, which is irradiated with weak ultrasonic waves for fermentation. , Beer and sake.

[0002]

2. Description of the Related Art When fermenting brewed wine such as wine and sake, there are differences in the size of the fermentation tank to be used and the temperature to be operated during fermentation, but the raw materials are put into the tank,
It is common in that the temperature during fermentation is controlled to a predetermined temperature in order to make the flavor of the products favorable.

In order to obtain a product having a good flavor with this brew, it is preferable to ferment at a relatively low temperature for a long period of time, but if the period required for fermentation becomes long, the cost of producing the brew will increase. It is preferable to shorten the fermentation period.

However, it is known that when the fermentation temperature is raised in order to shorten the fermentation period, the flavor of the production is impaired and the color tone becomes unsightly.

In order to shorten the brewing period, an electric / mechanical converter is attached to the outer wall of the fermentation tank for brewing wine, and the electricity / mechanical converter is used in the fermentation process of the fermentation tank.
In a wine brewing method (see Japanese Patent Laid-Open No. 3-285670) or a brewing process characterized by continuously flowing a low frequency to a mechanical converter, a sound source is installed in the center of the bottom of the brewing tank, and an acoustic sound is produced in the brewing tank. Brewing method of wine characterized by brewing while discharging (Japanese Patent Laid-Open No. 3-292877)
(See Japanese Patent Publication).

Fermentation of brewed liquor is promoted by the yeast converting sugar into alcohol and carbon dioxide while producing various metabolites, and further, the yeast produces carbon dioxide which is a metabolite during fermentation. It has been reported that when the dissolved concentration becomes high level, it is inhibited, the progress of fermentation is delayed, and the production of fatty acid ester, which has a favorable effect on the flavor, is suppressed (Michiyo Takezaki, Japan Fermentation Engineering Society Conference Abstracts). , P152, 1991).

[0007]

However, in the above-described wine brewing method, since low-frequency vibration is applied to the brewed product, the effect of reducing dissolved carbon dioxide is small, and the ability to promote the production of fatty acid ester is not sufficient. There was a problem of being small.

Further, until now, many experimental reports on the aging of brewed liquor by irradiation of ultrasonic waves have been proposed, but conventionally, since the output per area of the vibration radiation surface is large, the molecular bonds due to chemical changes are scattered. It was impossible to obtain a preferable brewed liquor.

[0009]

[Means for Solving the Problems] The present invention is that in a brewing process, the brewed product is fermented by controlling the temperature so as to be lower than a predetermined fermentation temperature, and further, the brewed product is slightly weakened at the controlled temperature. Irradiation with ultrasonic waves sets the dissolved carbon dioxide to a saturation value or less at that temperature and promotes the generation of fatty acid ester.

[0010]

In the present invention, the semi-synthetic medium is placed in the jafamenter and the temperature is set to 15 degrees Celsius or less. Then, the semi-synthetic medium is irradiated with weak ultrasonic waves and the generation of carbon dioxide is monitored by the mass flow meter. After that, the amount of fatty acid ester preferable for flavor was measured.

In this semi-synthetic medium, when a weak ultrasonic wave was applied, the amount of carbon dioxide generated increased, and when the irradiation of the weak ultrasonic wave was stopped, the amount of carbon dioxide generated decreased.

[0012] With this, the brewing was stopped after irradiating weak ultrasonic waves during the brewing of the semi-synthetic medium and continuing until the generation of carbon dioxide disappeared, and the brewing time was measured. The amount of fatty acid ester generated was shortened as compared with that of Example 1, and the amount of fatty acid ester generated was measured.

[0013]

[Embodiment 1] FIG. 1 is a view showing the structure of a brewing apparatus for carrying out the method of the present invention. An ultrasonic oscillator 3 is adhered to the bottom of a jafamentor 1, and an oscillator circuit is attached to the ultrasonic oscillator 3. Two
Powered by.

Further, in order to measure the amount of carbon dioxide produced, a mass flowmeter 4 is mounted on the upper part of the jafamentor 1, and a temperature measuring device 5 for measuring the temperature inside the jafamentor 1 is mounted. Further, a temperature control device 6 for setting the internal temperature of the jafamentor 1 to a predetermined temperature.
To the Jaffamentor 1.

The jafamentor 1 thus constructed
In order to prove the reproducibility well, glucose 100
g, polypeptone 10 g, potassium phosphate 5 g, magnesium sulfate heptahydrate 2 g, was dissolved in distilled water to add a semi-synthetic medium having a pH of 5, and the temperature was controlled to 15 degrees Celsius by the temperature control device 6 at a constant temperature. While yeast (Saccharomyce
Fermented with scerevisiae, k-701 distributed by the Japan Brewing Association). From the start to the end of the fermentation, an oscillating output was supplied from the oscillating circuit 2 to the ultrasonic oscillator 3 to continuously irradiate ultrasonic waves with a sound pressure of 150 mW / cm ² per radiating surface.

The same semi-synthetic medium was placed in the same Jafamenter 1 and fermented at a similar temperature of 15 ° C. while being constantly controlled without irradiation of ultrasonic waves.

When the time-dependent changes in alcohol production of these fermented semi-synthetic media were measured, the semi-synthetic media irradiated with ultrasonic waves had an alcohol concentration of 4 as shown by the black circles in FIG.
Although the fermentation end point was reached at 0 hours, the semi-synthetic medium which was not irradiated with ultrasonic waves reached the fermentation end point after 70 hours, as shown by the white circles in FIG.

Further, the aroma component at the end of the semi-synthetic medium irradiated with ultrasonic waves is acetaldehyde of 32.1 p.
pm, ethyl acetate 6.0 ppm, isobutanol 8.
9 ppm, isoamyl alcohol 67.3 ppm, isoamyl acetate 3.5 ppm, ethyl caproate 1.0
However, the aroma component at the end of the semi-synthetic medium without ultrasonic irradiation was acetaldehyde 11.2 pp.
m, ethyl acetate 5.4 ppm, isobutanol 5.2.
ppm, isoamyl alcohol 53.2 ppm, isoamyl acetate 2.6 ppm, ethyl caproate 1.1 p
The concentration of isoamyl acetate and isoamyl alcohol, which is pm and gives a sensually gorgeous impression, increased by about 50% in the semi-synthetic medium irradiated with ultrasonic waves as compared with the semi-synthetic medium not irradiated with ultrasonic waves.

Next, when the semi-synthetic medium was put in the jafamenter 1 and the carbon dioxide emission due to ultrasonic irradiation was measured by the mass flow meter 4, during the ultrasonic irradiation period A, the carbon dioxide gas release rate was significantly increased. In the period B in which the ultrasonic wave was not applied, the release rate of carbon dioxide gas decreased.

In the present invention, when the semi-synthetic medium is irradiated with ultrasonic waves while controlling the temperature at a constant low temperature in this way, the concentration of dissolved carbon dioxide decreases due to an increase in the release of carbon dioxide, and the generation time of alcohol is shortened. In addition, since fermentation is promoted at a low temperature, there is an advantage that an aroma component having a favorable effect on flavor is increased.

[0021]

[Embodiment 2] Next, wine juice (Cemilo
n, direct sugar concentration 19.6w / v%) was put in the Jafamenter 1 and fermented under a constant condition of temperature of 15 degrees Celsius, and two brewed products of wine juice irradiated with weak ultrasonic waves and wine juice not irradiated were oxidized. The number of days when carbon was reduced was measured.

In FIG. 4, in the brewed product irradiated with ultrasonic waves, carbon dioxide decreased to a predetermined amount in 19 days as indicated by black circles, whereas in the brewed product not irradiated with ultrasonic waves,
As indicated by white circles, carbon dioxide decreased to a predetermined amount in 34 days.

Comparing the components after fermentation, the brewed product irradiated with ultrasonic waves contained acetaldehyde at 14.5 p
pm, isobutanol 36.7ppm, isoamyl alcohol 123.9ppm, isoamyl acetate 0.8p
pm and ethyl caproate are 0.3ppm, whereas brewed products not exposed to ultrasonic waves have acetaldehyde of 1
1.3 ppm, isobutanol 14.9 ppm, isoamyl alcohol 95.1 ppm, isoamyl acetate 0.1%.
1 ppm, ethyl caproate are 0.2 ppm, and isoamyl alcohol, which gives a sensual and gorgeous impression, is dramatically increasing in ultrasonically brewed products, so it is necessary to brew a very delicious wine in a short time. You can

[0024]

[Embodiment 3] Next, using the apparatus of FIG.
w / v%) and hop broth were placed in Jafamenter 1 and fermented under constant conditions of a temperature of 15 degrees Celsius, and carbon dioxide was found in two brews, one that was irradiated with weak ultrasonic waves and the other that was not irradiated. The number of days reduced was measured.

As shown by the black circles in FIG. 5, the wort irradiated with ultrasonic waves decreased 38 g due to carbon dioxide generation in 9 days, but the wort not irradiated with ultrasonic waves required 14 days for carbon dioxide generation. did.

[0026]

[Example 4] In order to examine the effect of ultrasonic irradiation on the fermentation process of sake, Yamada Nishiki (rice polishing ratio 50
%), Using Yamada Nishiki (rice polishing rate 60%) as koji rice, 2
After the stage preparation and dance 3 days, the preparation was performed on the jafamentor 1 of FIG. 1, and the temperature at this time was kept constant at 15 degrees Celsius, and the brewed product irradiated with ultrasonic waves and the brewed product not irradiated with ultrasonic waves were: The amount of carbon dioxide generated was measured.

As a result, during the induction period in which the yeast called "moto" is activated and main fermentation is carried out, in the brewed product irradiated with ultrasonic waves from dance to pre-distillation, carbon dioxide decreases as indicated by black circles. The amount of carbon dioxide was significantly different from the amount of carbon dioxide reduction in the brewed product that was not irradiated with ultrasonic waves, and the results showed that fermentation was actively progressed in the brewed product that was irradiated with ultrasonic waves.

As described above, in the brewing of sake, when ultrasonic waves are radiated up to the initial distilling stage, the carbon dioxide of the brewed product is often generated, the fermentation is promoted, and the main brewed sake is finished. Was very mellow, had a short brewing period, and could be brewed at low temperature.

[0029]

Example 5 In FIG. 7, carbon dioxide generation was measured for sake mash after distilling (black circles) and for those without sonication (white circles).

As a result, the time required for reaching the predetermined amount of carbon dioxide generation was one day earlier in the mash that was irradiated with ultrasonic waves.

[0031]

[Example 6] White rice soaked in water overnight was crushed to give 1 k of white rice.
2.5 L of water, including the water used for dipping, was added to g, and 1.4 CaCl ₂ .2H ₂ O / kg rice, amylase preparation Kokugen (Daiwa Kasei) 0.4 g / kg rice and protease were added. Pharmaceutical Protease Amano (Amano Pharmaceutical)
0.5 g / kg rice was added and liquefied at 50 degrees Celsius for 4 hours.

Next, it was boiled at 97 degrees Celsius for 5 minutes to obtain 5 degrees Celsius.
After cooling to 7 degrees, 0.2 kg koji / kg rice and glucoamylase preparation Glucoamylase Amano (Amano Pharmaceutical Co., Ltd.) 0.6
Saccharification was performed by adding g / kg rice and heating at 57 degrees Celsius for 14 hours.

The saccharified liquid was filtered and filtered, activated carbon was added and left for 30 minutes, precision filtered with a 0.45 μm filter, and finally the pH was adjusted to 4.0 with lactic acid for preparation. I served.

1 L of the saccharified solution thus obtained was placed in the Jafarmenter and the yeast k-7 described in Example 1 was added.
01 was inoculated and fermented at 15 degrees Celsius.

At this time, one side was irradiated with ultrasonic waves having an output of 150 mW / cm ₂ , and the other side was not irradiated with ultrasonic waves.

As a result, as shown in FIG. 8, the fermentation was completed on the 13th day when irradiated with ultrasonic waves (black circles), whereas in the case of no irradiation (white circles), isoamyl alcohol 7 was used.
It was 0.5 ppm and isoamyl acetate 1.9 ppm.

As described above, the effect of ultrasonic irradiation was clear even when sake was brewed using saccharified white rice.

[0038]

INDUSTRIAL APPLICABILITY As described above, in the brewing method of the present invention, by irradiating ultrasonic waves to a brewed product controlled at a constant temperature of 15 degrees Celsius or less, fermentation is promoted and dissolved carbon dioxide is Since the product is fermented by irradiating ultrasonic waves, the product is fermented at low temperature because the content is controlled to be less than the saturated content at temperature. There is an advantage that a high product can be obtained.

[Brief description of drawings]

FIG. 1 is a block diagram of an apparatus for carrying out the method of the present invention.

FIG. 2 is a diagram showing changes over time in alcohol production of a semi-synthetic medium irradiated with ultrasonic waves and a semi-synthetic medium not irradiated with ultrasonic waves in Example 1 of the present invention.

FIG. 3 is a diagram showing a case where an ultrasonic wave is applied to a semi-synthetic medium to which an ultrasonic wave is applied and a semi-synthetic medium to which an ultrasonic wave is not applied, and a case where the ultrasonic wave is not applied in Example 1 of the present invention.

FIG. 4 is a diagram showing the amount of carbon dioxide generated in the fruit juice irradiated with ultrasonic waves and the fruit juice not irradiated with ultrasonic waves according to Example 2 of the present invention.

FIG. 5 is a diagram showing the reduction amount of carbon dioxide in wort and hop boiled liquid irradiated with ultrasonic waves and wort and hop boiled liquid not irradiated with ultrasonic wave in Example 3 of the present invention.

[Fig. 6] Fig. 6 is a diagram showing the amount of carbon dioxide reduction up to the stage of distilling the rice radiated with ultrasonic waves and the rice radiated with no ultrasonic waves according to Example 4 of the present invention.

[Fig. 7] Fig. 7 is a diagram showing the reduction amount of carbon dioxide in the stages after the distillation of the rice radiated with ultrasonic waves and the rice radiated with no ultrasonic waves in Example 5 of the present invention.

[Explanation of symbols]

 1 Jafamentor 2 Oscillation Circuit 3 Ultrasonic Transducer 4 Mass Flowmeter 5 Temperature Detector 6 Temperature Controller

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] March 3, 1993

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] Brief description of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a block diagram of an apparatus for carrying out the method of the present invention.

FIG. 2 is a diagram showing changes over time in alcohol production of a semi-synthetic medium irradiated with ultrasonic waves and a semi-synthetic medium not irradiated with ultrasonic waves in Example 1 of the present invention.

FIG. 3 is a diagram showing a case where an ultrasonic wave is applied to a semi-synthetic medium to which an ultrasonic wave is applied and a semi-synthetic medium to which an ultrasonic wave is not applied, and a case where the ultrasonic wave is not applied in Example 1 of the present invention.

FIG. 4 is a diagram showing the amount of carbon dioxide generated in the fruit juice irradiated with ultrasonic waves and the fruit juice not irradiated with ultrasonic waves according to Example 2 of the present invention.

FIG. 5 is a diagram showing the reduction amount of carbon dioxide in wort and hop boiled liquid irradiated with ultrasonic waves and wort and hop boiled liquid not irradiated with ultrasonic wave in Example 3 of the present invention.

[Fig. 6] Fig. 6 is a diagram showing the amount of carbon dioxide reduction up to the stage of distilling the rice radiated with ultrasonic waves and the rice radiated with no ultrasonic waves according to Example 4 of the present invention.

[Fig. 7] Fig. 7 is a diagram showing the reduction amount of carbon dioxide in the stages after the distillation of the rice radiated with ultrasonic waves and the rice radiated with no ultrasonic waves in Example 5 of the present invention.

FIG. 8 is a diagram showing the fermentation state of a saccharified solution of ultrasonic-irradiated white rice and a solution of saccharified polished rice not irradiated with ultrasonic waves according to the amount of decrease in carbon dioxide in Example 6 of the present invention.

[Explanation of Codes] 1 Jafamentor 2 Oscillation circuit 3 Ultrasonic transducer 4 Mass flow meter 5 Temperature detector 6 Temperature controller

[Procedure amendment 4]

[Document name to be corrected] Drawing

[Correction target item name] Figure 8

[Correction method] Added

[Correction content]

[Figure 8] ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] March 19, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be amended] Claims

[Correction method] Change

[Correction content]

[Claims]

5. The brewed product is made from steamed rice, and the weak ultrasonic wave is 0.5 mW / cm ^{2 to 1} W / cm.
^The method for producing wine, beer or sake according to claim 1, wherein the amount is 0.5 mW to 50 W per ² or 1 liter. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] January 21, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

Fermentation of brewed liquor is promoted by the yeast converting sugar into alcohol and carbon dioxide while producing various metabolites, and further, the yeast produces carbon dioxide which is a metabolite during fermentation. It has been reported that when the dissolved concentration becomes high, it is inhibited, the progress of fermentation is delayed, and the production of fatty acid ester, which has a favorable effect on the flavor, is suppressed (Michiyo Takezaki, Proceedings of the Biotechnology Society of Japan, p
152, 1991).

[Procedure Amendment 2]

[Document name to be amended] Statement

[Name of item to be corrected] 0015

[Correction method] Change

[Correction content]

The jafamentor 1 thus constructed
In order to prove the reproducibility well, glucose 100
g, polypeptone 10 g, phosphoric acid - Ca potassium 5g, dissolved magnesium heptahydrate 2g sulfate in distilled water pH
A semi-synthetic medium having a temperature of 5 was added, and the temperature was controlled at a constant temperature of 15 degrees Celsius by the temperature control device 6 so that the yeast (Sachch
fermented with amyces cerevisiae, k-701 distributed by the Japan Brewing Association). From the start to the end of fermentation, the oscillation output is supplied from the oscillation circuit 2 to the ultrasonic oscillator 3, and the sound pressure per radiating surface is 150 mW / cm.
^Two ultrasonic waves were continuously applied.

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] 0023

[Correction method] Change

[Correction content]

Comparing the components after fermentation, the brewed product irradiated with ultrasonic waves contained acetaldehyde at 14.5 p
pm, isobutanol 36.7ppm, isoamyl alcohol 123.9ppm, isoamyl acetate 0.8.
ppm, ethyl caproate is 0.3 ppm, whereas brewed products without ultrasonic irradiation have 11.3 ppm acetaldehyde, 14.9 ppm isobutanol, 95.1 ppm isoamyl alcohol, and 0.1 ppm isoamyl acetate. , Ethyl caproate is 0.2ppm, and isoamyl alcohol and isoamyl acetate, which give a sensually gorgeous impression, are dramatically increasing in ultrasonically irradiated brewed products, so a very delicious wine can be brewed in a short time. can do.

[Procedure amendment 4]

[Document name to be amended] Statement

[Name of item to be corrected] 0025

[Correction method] Change

[Correction content]

As shown by the black circles in FIG. 5, wort irradiated with ultrasonic waves decreased by 38 g due to carbon dioxide generation in 9 days, but wort without ultrasonic irradiation generated the same amount of carbon dioxide in 14 days. Needed.

[Procedure Amendment 5]

[Document name to be amended] Statement

[Name of item to be corrected] 0027

[Correction method] Change

[Correction content]

[0027] As a result, activating the yeast, the induction period to perform the main fermentation, subjected forerun from dancing, brewing products irradiated with ultrasonic waves, shown by the reduction of carbon dioxide as indicated by the black circles white circles There was a large difference in the amount of carbon dioxide reduction in the brewed product that was not irradiated with ultrasonic waves, and the results showed that fermentation was actively progressed in the brewed product that was irradiated with ultrasonic waves.

[Procedure correction 6]

[Document name to be amended] Statement

[Correction target item name] 0031

[Correction method] Change

[Correction content]

[0031]

[Example 6] White rice soaked in water overnight was crushed to give 1 k of white rice.
Add 2.5 L of water, including the water used for dipping, to 1.4 g of 1.4 g CaCl ₂ · 2H ₂ O / kg rice, 0.4 g / Kokugen (Daiwa Kasei) amylase preparation
kg rice and protease preparation Protease Amano (Amano Pharmaceutical Co., Ltd.) 2 g / kg rice was added and liquefied at 50 degrees Celsius for 4 hours.

[Procedure Amendment 7]

[Document name to be amended] Statement

[Correction target item name] 0036

[Correction method] Change

[Correction content]

As a result, as shown in FIG. 8, when the irradiation with ultrasonic waves (black circles) ended the fermentation on the 13th day, whereas in the case of no irradiation (white circles) the fermentation ended on the 24th day. , Further
When the aroma component at the end was measured,
When irradiated, 72.6 ppm of isomylic alcohol, acetic acid
Isoamyl was 3.3 ppm, while no irradiation
In this case, isoamyl alcohol was 70.5 ppm and isoamyl acetate was 1.9 ppm.

[Procedure Amendment 8]

[Document name to be amended] Statement

[Correction target item name] 0038

[Correction method] Change

[Correction content]

[0038]

INDUSTRIAL APPLICABILITY As described above, in the brewing method of the present invention, fermentation is promoted and dissolved carbon dioxide is reduced by irradiating a brewed product controlled at a constant temperature of 15 ° C. or lower with ultrasonic waves. Therefore, the product fermented by irradiating ultrasonic waves is fermented at low temperature, so the amount of components that give a sensual and gorgeous impression is increased, and a rich and very high quality product can be obtained. There is an advantage.

[Procedure Amendment 9]

[Document name to be amended] Statement

[Name of item to be corrected] Brief description of the drawing

[Correction method] Change

[Correction content]

[Brief description of drawings]

FIG. 1 is a block diagram of an apparatus for carrying out the method of the present invention.

FIG. 2 is a diagram showing changes over time in alcohol production of a semi-synthetic medium irradiated with ultrasonic waves and a semi-synthetic medium not irradiated with ultrasonic waves in Example 1 of the present invention.

FIG. 3 is a graph showing carbon dioxide gas generation rates when the semi- synthetic medium of Example 1 of the present invention was irradiated with ultrasonic waves and when it was not irradiated with ultrasonic waves.

FIG. 4 is a diagram showing the amount of carbon dioxide generated in the fruit juice irradiated with ultrasonic waves and the fruit juice not irradiated with ultrasonic waves according to Example 2 of the present invention.

FIG. 5 is a diagram showing the reduction amount of carbon dioxide in wort and hop boiled liquid irradiated with ultrasonic waves and wort and hop boiled liquid not irradiated with ultrasonic wave in Example 3 of the present invention.

[Fig. 6] Fig. 6 is a diagram showing the amount of carbon dioxide reduction up to the stage of distilling the mash that was irradiated with ultrasonic waves and the mash that was not irradiated with ultrasonic waves according to Example 4 of the present invention.

FIG. 7 is a diagram showing a reduction amount of carbon dioxide in a stage after the mash having been irradiated with ultrasonic waves and the mash having not been irradiated with ultrasonic waves according to Example 5 of the present invention.

In Example 6 of the present invention; FIG, a diagram illustrating the reduction of the fermentation state live carbon dioxide liquid obtained by saccharifying polished rice that does not irradiate the saccharified liquid and ultrasonic white rice irradiated with ultrasound <br / > Yes.

[Explanation of Codes] 1 Jafamentor 2 Oscillation circuit 3 Ultrasonic transducer 4 Mass flow meter 5 Temperature detector 6 Temperature controller

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Keisuke Honda 1 at 62 Shinsanbongi, Sanbongi-cho, Toyohashi-shi, Aichi 1 (72) Inventor Masanori Sato 20, Koyamazuka, Oiwa-cho, Toyohashi-shi, Aichi Honda Electronics Co., Ltd. In-house (72) Inventor Hiroshi Sasaki 4-5-16 Ginza, Chuo-ku, Tokyo Stock Company Hattori Seiko Business Development Office

Claims (5)

[Claims] 1. In the brewing process, the brewed product is fermented at a temperature controlled so as to be lower than a predetermined fermentation temperature, and the brewed product is irradiated with weak ultrasonic waves at a controlled temperature to dissolve the brewed product. A method for producing wine, beer or sake, which comprises setting carbon dioxide to be equal to or lower than a saturation value at that temperature and promoting generation of fatty acid ester. 2. The controlled temperature is 2 degrees Celsius for red wine.
The method for producing wine, beer and sake according to claim 1, wherein the temperature is 5 degrees or less, and white wine, beer and sake are 15 degrees Celsius or less. 3. The weak ultrasonic output is 0.5 mW / cm ²
The method for producing wine, beer or sake according to claim 1, wherein the method is 1 W / cm ² . 4. The brewed product is made from liquefied or saccharified white rice as a raw material, and the weak ultrasonic wave is 0.5 mW.
/ Cm ² claims, characterized in that a to 1 W / cm ² 1
The method for producing the listed wine, beer, and sake. 5. The brewed product is made from steamed rice, and the weak ultrasonic waves are 0.5 mW / cm ^{2 to 1} W / cm ^2.
The method for producing wine, beer or sake according to claim 1, wherein