JPH08116957A - Production of liqueur which is diluted with carbonized water to drink - Google Patents

Abstract

PURPOSE: To produce a liqueur capable of being diluted with carbonized water to control its alcohol degree and the body taste of the liqueur. CONSTITUTION: Starch in malt is converted into maltose to obtain a saccharified unrefined barley. The produced barley juice is separated from the barley refuses, mixed with hop, and subsequently boiled. The boiled barley juice is separated from the top, cooled, mixed with yeast, and fermented. The produced liquid is separated from the yeast, and stored at a low temperature. The produced mother liquid is stirred until carbon dioxide is lost, and mixed with sugar, etc. The produced raw liquid is filtered and subsequently mixed with alcohol used as a raw material, etc.

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 a liqueur which is undistilled drinking water made from malt as a raw material, is non-carbonated and is given alcohol with a raw material alcohol, etc. Is.

[0002]

2. Description of the Related Art In conventional liqueurs, there is no conventional liqueur which involves breaking carbonated water to adjust the alcohol content and the body taste according to the taste of a drinker.

[0003]

SUMMARY OF THE INVENTION According to the present invention, the alcohol content and the body taste are adjusted by changing the amount of the carbonated water added to the liqueur so that the drinking mouth can be adjusted to be more refreshing. It is intended to provide a liqueur manufacturing method.

[0004]

The gist of the present invention is to mix pulverized malt with warm water to convert the starch in malt to maltose while saccharification while maintaining the optimum temperature of amylase activity. Moromi, then filtered to separate wort and wort, further wash out the sugar remaining in the wort and combine with wort, add hops to the wort and boil, further heat-coagulable protein After cooling after removing and fermenting by adding yeast, the yeast is separated after the yeast is mostly digested with alcohol fermentation to separate the yeast, and then stored at low temperature as a mother liquor until there is no immature odor. , Further stirring the mother liquor until the carbon dioxide content becomes zero, sugar and fruit juice,
A method for producing a liqueur to be drunk by diluting with carbonated water, which comprises adding other additives to adjust the taste to give a stock solution, and further filtering the stock solution and then adding alcohol as a raw material or other liquor including distilled liquor It is in.

[0005]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a process diagram of a manufacturing method according to the present invention. In the figure, 1 is a crushed malt hopper that receives crushed malt, and 2 is a raw material conveyor that conveys the crushed malt to a charging tank described later. 3 is a preparation tank, 4 is a preparation pot, 5 is a filter, 6
Is a boiling pot.

7 is a settling tank, 8 is a cooler, 9 is a yeast storage tank,
10 is a fermentation tank. Reference numeral 11 is a blender for adding sugar and the like, 12, 13 are filters for performing filtration with diatomaceous earth, 12 is a coarse filter, and 13 is a microfilter. Reference numeral 14 is a blending machine for adding raw material alcohol and the like, and 15 is a bottle filling device.

Then, the crushed malt is mixed with warm water by the charging tank 3 and the charging kettle 4 in the above apparatus, and the starch substance in the malt is converted to malt sugar by utilizing the function of amylase (enzyme),
It is saccharified moromi. Then, the saccharified mash liquid is separated into wort and wort by the filter 5.

Next, hops are added to the clear wort that has been filtered by the filter 5 as described above, and boiled in a boiling pot 6 to impart bitterness and aroma, and then the boiled wort and hops are mixed. The liquid is sent to the settling tank 7, where the wort and hops are separated by utilizing the function of centrifugation.

Next, after cooling to a temperature optimum for fermentation by a cooler 8 comprising a heat exchanger, a yeast storage tank 9
The yeast in is added and fermented in the fermentation tank 10. Then, after the yeast almost digests the extract in the wort by alcoholic fermentation, the yeast is separated, and then stored at low temperature until there is no immature odor. In this way, the mother liquor is completed.

Next, the mother liquor thus produced is stirred by the blender 11 until the carbon dioxide content becomes zero, and the taste is adjusted by adding sugar, fruit juice and other additives. As a result, the mother liquor becomes the stock solution.

Then, the thus-prepared stock solution is filtered with diatomaceous earth by two filters 12 and 13,
The yeast and crude protein used in fermentation are removed. Then, after that, alcohol is used as a raw material alcohol or other liquor including distilled liquor by the blender 14. And finally the bottle filling device 1
The product is packed in bottles according to 5.

[0012]

According to the present invention, the degree of alcohol and the taste can be adjusted using carbonated water, that is, by changing the amount of carbonated water added to the liqueur, the degree of alcohol according to the taste of the drinker can be adjusted. It is possible to produce a liqueur that can be adjusted to a soft taste and can be adjusted to a more refreshing drinking mouth.

[Brief description of drawings]

FIG. 1 is a process drawing of a manufacturing method according to the present invention.

[Explanation of symbols]

 1 crushed malt hopper 2 raw material conveyor 3 charging tank 4 charging kettle 5 filtering machine 6 boiling kettle 7 precipitation tank 8 cooling machine 9 yeast storage tank 10 fermentation tank 11 blending machine 12, 13 filtering machine 14 blending machine 15 bottle filling device

Claims (1)

[Claims] 1. A crushed malt is mixed with warm water, and while maintaining the optimum temperature of amylase activity, the starch content in the malt is converted to maltose to give a saccharified mash, which is then filtered to separate wort and wort. Further, the sugar content remaining in the wort is washed out and combined with wort, hops are added to the wort and boiled, the heat-coagulable protein is further removed, and then the mixture is cooled and yeast is added to the fermentation to further ferment the yeast. After almost digesting the extract in wort with alcohol fermentation, the yeast is separated, then stored at low temperature as a mother liquor until there is no immature odor, and the mother liquor is stirred until the carbon dioxide content becomes zero. Sugar, fruit juice,
A process for preparing a liqueur to be drunk by diluting with carbonated water, characterized in that the taste is adjusted to a stock solution by adding other additives, and then the stock solution is filtered and then alcohols for raw materials or other liquors including distilled spirits are added. .