JPH09215489A - Production of alcoholic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain alcoholic beverage excellent in flavor, taste and quality with foreign flavor reduced by low-temperature treatment of the brewing mash before solid-liquid separation of unrefined alcoholic beverage or before lees precipitation to reduce evaporation of flavor components and remove lipids, proteins and iron. SOLUTION: The brewing mash is subjected to low-temperature treatment at 0-40 deg.C, preferably at -10--20 deg.C before the solid-liquid separation of the unrefined alcoholic beverage and/or before lees precipitation for several seconds to several tens days to produce an alcoholic beverage. The low-temperature treatment is carried out before the solid-liquid separation in the case that the brewing mask contains solid components originating from the raw materials such as Japanese SAKE, RAOTYUU (Chinese rice wine) or fruit liquor such as red wine, while preferably before the lees precipitation in the case that there is no solid component originating from the raw materials such as white wine.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention, in the production of alcoholic beverages, suppresses volatilization of aroma components, improves the removal rate of lipids, proteins, iron, organic acids, tannins, pectins, etc. The present invention relates to a method for producing liquor with improved quality.

[0002]

2. Description of the Related Art Conventionally, in the production of alcoholic beverages, when grains are used, raw materials are treated, charged, saccharified and fermented, and then solid-liquid separation, that is, an upper tank, is performed to further lower and separate the separated liquid,
It is filtered to obtain alcoholic beverages, examples of which include sake and old sake. When fruits are used, the fruits are crushed and then fermented to perform solid-liquid separation, that is, in an upper tank, or first, fruit juice is obtained from the fruits, fermented, and lowered to produce. For example, in the production of sake, which is one of alcoholic beverages, as a method for clarifying the taste and correcting the taste of sake and improving the quality of sake, a fining agent is used after the upper tank, or slag reduction by natural sedimentation and activated carbon treatment are performed. It takes place, but it takes a long time to slag. Also, this processing step results in a significant reduction of aromatic components.

In the past, taking sake as an example, quality deterioration prevention,
From the viewpoint of preventing spoilage by microorganisms, the technique of freezing sake (Japanese Patent Laid-Open No. 62-44163) prevents these. Furthermore, in order to make it suitable for drinking at low temperature, a technique relating to a method for producing frozen liquor (Japanese Patent Application Laid-Open No. 1-141580).
No.) is also disclosed. Both are technologies related to refined sake after slag removal, slag removal, and filtration after removal of slag components, and attention has been paid to quality retention and ease of drinking by lowering the temperature during beverages.

[0004]

As mentioned above, in the liquor production process, as a refining treatment for improving the quality of liquor,
For example, in the case of sake or old sake, the color and taste are corrected by lowering the slag and treating it with activated carbon after the upper tank. It is known that when the scent component is treated with activated carbon, it is adsorbed by activated carbon and much of it is lost. All of these processes require labor, time, and cost. Also, in wine brewing, the slag is being reduced, and it aims to retain aroma, remove miscellaneous taste, improve texture and luster,
It is difficult to obtain a sufficient effect with this processing method.

In order to solve the above-mentioned problems of the prior art, the purpose of the present invention is to suppress the volatilization of aroma components, remove lipids, proteins and iron in the case of sake and old liquor, and improve the quality of sake. Another object of the present invention is to provide a method for producing alcoholic beverages in which, in the case of fruit liquor, the removal rate of organic acids, tannins, pectins, etc. is improved, and the liquor quality is rich in aroma and has a low taste.

[0006]

SUMMARY OF THE INVENTION The present invention can be summarized as follows. In the production of alcoholic beverages, the present invention comprises the step of performing low temperature treatment before the upper tank of the mash and / or before lowering the slag. It relates to a manufacturing method.

It is generally known that proteins, tannins and pectins are insolubilized by freezing under freezing, fatty acids are solidified and separated from the liquid part, and aroma components are retained, but during brewing of alcoholic beverages or After the upper tank, these behaviors are unknown.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The liquor in the present invention refers to brewed liquor, for example, sake, old liquor, fruit liquor (wine, apple liquor) and the like, and brewed mash refers to these brews. Further, the upper tank may be any operation for solid-liquid separation of mash, centrifugal separation,
There is no particular limitation such as pressing.

The low-temperature treatment here means a brewing mash with alcoholic beverages, or a cooling process for freezing the mash after the upper tank and the liquid after the upper tank. For example, in the case of sake or old sake, high molecular weight peptites and fatty acids are insolubilized, and in wine which is one of fruit wines, organic acids, especially tartaric acid, tannin, high molecular weight components of pectin and the like are insolubilized by cooling treatment, In the brewing mash, it becomes easy to separate it as sake lees in the upper tank and as slag in the liquid in the upper tank. Therefore, by low temperature treatment,
In terms of work, the slag can be lowered easily, filtration after slag removal is easy, and as a result, the refining process can be carried out smoothly.
It is glossy and rich in aroma components. The slag reduction as used herein may or may not use a fining agent, and is not limited to spontaneous sedimentation or sedimentation using centrifugal force.

The brewing mash may be treated at a low temperature either after the preparation, before the upper tank or before the slag reduction, but brewing with solid components derived from raw materials such as sake, old liquor and red wine of fruit liquor. In the case of mash, it is preferable that it is before the upper tank, but it may be before the slag. For example, when the solid content derived from a raw material, such as white wine of fruit wine, is not contained, it is preferably before slagging.

The freezing temperature of the low temperature treatment can be set at an appropriate temperature condition because the freezing temperature depends on the alcohol content and the extract content of the brewed liquor. 0 ° C to -40 ° C, preferably -5 ° C to -30 ° C, more preferably -1.
It is from 0 ° C to -20 ° C. Although the upper tank is performed after thawing by freezing, the temperature condition may be equal to or higher than the thawing temperature, but is preferably from -10 ° C to 25 ° C, more preferably from 5 ° C to 15 ° C. The time required for the freezing treatment is from several seconds to several tens of days, preferably from several minutes to several days.

The present inventors have found that the brewing mash can be treated at a low temperature and then subjected to the upper tank at a low temperature, or in the case of sake before the upper tank, the coloring substances, iron, fatty acids and nitrogen components in the sake can be removed. . Further, in the case of wine which is fruit wine, it was found that organic acids, especially tartaric acid, tannin, and pectin can be removed, and that the quality of each liquor is improved.

[0013]

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto.

Example 1 Sake was brewed. The charge composition is shown in Table 1.

[0015]

[Table 1] Table 1 Sake preparation mixture ──────────────────────────────────── Total ──────────────────────────────────── Total rice (kg) 4.9 9.5 15 6.6 30.0 Rice (kg) 3.3 7.5 13.2 24.0 Koji rice (kg) 1.6 2.0 2.4 6.0 Pumped water (liter) 7.1 10.7 19.7 37.5 Lactic acid (g) 34.0 0 0 34.0 Yeast (g) 12.00 0 12.0 ───────────────────── ────────────────

[0016] As the slag rice, sake brewing rice having a polishing rate of 78% was used. Rice koji was produced using sake-brewed rice with a rice polishing rate of 75%. As the yeast, Association No. 701 yeast was used, and after the stay, 15 days, 15 days
The four-stage saccharified liquid and alcohol are added to the mash brewed at around ℃, 2.4 liters of sake mash just before this upper tank is divided into three equal parts,
Under three different temperatures, low temperature treatment and centrifugation were performed to carry out the upper tank.
That is, the product 1 of the present invention (low temperature treatment-20 ° C, 18 hours,
Centrifugation -10 ° C), product 2 of the present invention (low temperature treatment -20 ° C,
Sake was obtained by treating with a control (centrifugation 10 ° C. for 18 hours) and a control (10 ° C., 18 hours, centrifugation 10 ° C.). About these sake, general analysis (alcohol content, sake content,
pH, amino acid content, glucose, nitrogen content, coloring degree, iron content), low boiling point aroma component analysis, fatty acid analysis, and sensory test were performed. The general analysis results are shown in Table 2.

[0017]

[Table 2] Table 2 Results of general analysis ──────────────────────────────────── 1 product of the present invention Invention 2 Control ──────────────────────────────────── Alcohol (%, v / v) 20.4 20.4 20.5 Sake degree +1.0 +0.5 +1.0 pH 4.60 4.58 4.53 Acidity (0.1N NaOH ml / 10ml) 1.50 1.45 1.70 Amino acid degree (ml) 1.40 1.40 1.45 Glucose (%, w / v) 0.84 1.34 1.69 Nitrogen (mg%, w) / v) 72.5 80.4 81.4 Iron (ppm) 0.076 0.090 0.106 Chromaticity (OD 430nm, 50mm × 1000) 87.5 120.5 137.5 ────────────────────────── ─────────────

As shown in Table 2, the acidity in sake of the present invention products 1 and 2 placed at −20 ° C. overnight is lower than that of the control, which was placed at + 10 ° C. overnight. In addition, the lower the glucose concentration was, the longer it was kept at low temperature through low temperature treatment and centrifugation. Regarding nitrogen, iron, and chromaticity, when the control and the products 1 and 2 of the present invention were compared, all the components and the color were low. Regarding nitrogen, in the case of the control low-temperature treatment and the low-temperature centrifugal upper tank, it was reduced by about 10% as compared with the case of the product 1 of the present invention. Further, the degree of iron and chromaticity tends to decrease more as the time of low-temperature treatment and low temperature in the centrifugal upper tank increases, that is, as the total time of low temperature treatment increases. Table 3 shows the analysis results of low-boiling aroma components.

[0019]

[Table 3] Table 3 Results of analysis of low-boiling aroma components ──────────────────────────────────── Product 1 Invention product 2 Control ──────────────────────────────────── Fragrance component (ppm) Acetaldehyde 25.0 31.1 21.1 Ethyl acetate 50.5 50.4 46.9 n-Propanol 71.2 72.0 72.2 Isobutanol 57.0 56.5 56.4 Isoamyl acetate 1.7 1.7 1.5 Isoamyl alcohol 127.2 127.3 128.3 Ethyl caproate 0.5 0.5 0.5 ───────────────── ────────────────────

From Table 3, the sake mash of the present invention products 1 and 2 is -2.
The low temperature treatment at 0 ° C. overnight improved the content of isoamyl acetate, which is the main component of Ginjo aroma, by about 10% compared to the control, which was cooled at + 10 ° C. overnight. Table 4 shows the analysis results of fatty acid components.

[0021]

[Table 4] Table 4 Results of fatty acid component analysis ──────────────────────────────────── Invention product 2 Control ──────────────────────────────────── Fatty acid component (mg / 100ml) Myristic acid (C14: 0) 4.9 5.0 6.5 Palmitic acid (C16: 0) 1.5 2.2 1.9 Palmitooleic acid (C16: 0) below detection limit 0.3 0.5 Stearic acid (C18: 0) 0.3 0.3 0.3 Oleic acid (C18: 1) 0.3 0.4 0.5 Linoleic acid (C18: 2) 0.5 0.3 0.3 Linolenic acid (C18: 3) Below detection limit Below detection limit Below detection limit Total fatty acid amount 7.5 8.5 10.0 ──────────────── ────────────────────

From Table 4, the total amount of fatty acids is shown in Tables 1 and 2 of the present invention.
Showed a lower value than the control. Further, the longer the low temperature treatment and the lower time in the centrifugal tank, the more the total fatty acid content tended to decrease.

Next, a comprehensive sensory test was conducted on the aroma, taste, and appearance of the above-mentioned three kinds, namely, the product 1 of the present invention, the product 2 of the present invention, and the control sake by 11 panelists. The evaluation is a three-point method in which 1 point is excellent, 2 points are normal, and 3 points are bad. The results are shown in Table 5 as an average value of the scores.

[0024]

[Table 5] Table 5 Sensory test results ───────────────────────────────────── 1 product of the present invention Inventive product 2 vs. ──────────────────────────────────── Sensory evaluation (average score) 2 0.0 1.6 2.1 ────────────────────────────────────

From Table 5, it was said that the sake of the present invention 2, the sake, had the best sensory evaluation results, had little unpleasant taste, had a clean and refreshing taste, and had a good aroma and balance. Then
The product 1 of the present invention was further ranked by the lightness of taste, and was ranked second in the evaluation ranking. The control was a normal, non-habitful taste and aroma.

In this way, the quality of liquor can be improved by the cooling treatment without performing the high-concentration activated carbon treatment,
The production of sake with a clean liquor quality and a large amount of aromatic components retained can be stably carried out at a low cost in a short time, and it is possible to provide sake liquor with a sake quality suitable for the taste of the market.

Example 2 Koshu grape juice (sugar content 20.5%, w / v, total acid 0.
85 ppm, w / v, pH 3.1) with 100 ppm of sulfurous acid
In addition, after dispensing 1 liter each into three 1.8-liter glass bottles, 30 liquor mothers were added using White Wine Association No. 1 each.
ml was added and fermented at 18 ° C. for 11 days. After fermentation, there are three temperature conditions, that is, the product 3 of the present invention (low temperature treatment-2
0 ° C., 18 hours, centrifugation −10 ° C.), low-temperature treatment of the present invention product 4 (low temperature treatment −20 ° C., 18 hours, centrifugation + 10 ° C.), control (+ 10 ° C., 18 hours, centrifugation + 10 ° C.) Then, the upper tank was centrifuged. Table 6 shows the analysis results of the obtained color wine.

[0028]

[Table 6] Table 6 Results of general analysis ──────────────────────────────────── Three products of the present invention Invention 4 Control ──────────────────────────────────── Alcohol (%, v / v) 11.6 11.6 11.5 Extract (%, w / v) 14.3 15.0 15.3 pH 3.3 3.2 3.2 Total acid (g / l) 6.1 6.3 6.6 Volatile acid (g / l) 0.5 0.5 0.6 Higher alcohol (mg / l) 200 185 171 Isoamyl alcohol 8.4 7.5 6.2 (mg / liter) ────────────────────────────────────

From Table 6, it can be seen that the products 3 and 4 of the present invention contained less extract and less total acid than the control. The product of the present invention 3
Had a low total acid content and the highest content of higher alcohols and the main scent component, isoamyl alcohol. It was confirmed that the amount of acid and extract was reduced and the aroma was retained.

Next, a comprehensive sensory test was conducted on the aroma, taste, and appearance of each of the three obtained wines, that is, the present invention product 3, the present invention product 4 and the control wine, by 11 panelists. . The evaluation is a three-point method in which 1 point is excellent, 2 points are normal, and 3 points are bad. The results are shown in Table 7 as an average value of the scores.

[0031]

[Table 7] Table 7 Sensory test results ────────────────────────────────── Item Invented product 3 Invented Product 4 Versus ────────────────────────────────── Scent 1.5 1.8 2.2 Taste 1 2.8 1.8 2.0 Appearance (terry, gloss) 1.3 1.7 1.9 Overall 1.6 1.9 2.1 ─────────────────── ─────────────────

From Table 7, the wine of Product 3 of the present invention has a scent of
The taste, especially the appearance (terry, luster), was well-received, and it was said that it was a fruity fresh scent, a mild taste with little bitterness and a well-balanced taste and scent.
The wine of the product 4 of the present invention was evaluated to be almost the same as the wine of the product 3 of the present invention in terms of liquor quality, but overall it was evaluated to be slightly inferior in texture and gloss to the wine of the product 3 of the present invention. However, it is evaluated as superior to the control and easier to drink. This is presumed to be the result of insolubilization and removal of the bitterness component and the component that reduces the transparency due to the low temperature treatment and the low temperature slag reduction.

From the above examples, the brewing mash was subjected to low temperature treatment,
When the sake is treated at a low temperature and / or the sake before slagging is treated at a low temperature, coloring substances, iron, fatty acids in the sake,
It was found that the nitrogen component can be removed. Further, in the case of wine which is fruit wine, it was found that organic acids, especially tartaric acid, tannin, and pectin can be removed, and a product in which the quality of each liquor was organoleptically improved was obtained.

[0034]

INDUSTRIAL APPLICABILITY The present invention is characterized by including a step of performing low temperature treatment in the production of alcoholic beverages before the top of the mash and / or before the slag is lowered, and in the case of sake and old sake, volatilization of aroma components is suppressed. However, it removes lipids, proteins, and iron to give a mellow taste, and in the case of fruit liquor, improves the removal rate of organic acids, tannins, pectins, etc. A method for producing alcoholic beverages can be provided.

Continuation of the front page (72) Inventor Tadashi Shigeno 3-4-1 Seta, Otsu City, Shiga Prefecture

Claims (2)

[Claims] 1. In the production of alcoholic beverages, in front of the upper tank of the mash and / or
Alternatively, a method for producing alcoholic beverages, comprising a step of performing low temperature treatment before lowering. 2. The method for producing alcoholic beverages according to claim 1, wherein the low temperature treatment is performed at 0 ° C. to −40 ° C. for several seconds to several tens of days.