JPH09275965A - Production of liquor from grains free from boiling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing liquor from grains free from boiling without using a mixture of grains having specific grain size. SOLUTION: An acidic water having pH4.5-2.0 or electrolyzed water having 600-1500mm bolt oxidation-reduction potential in an amount of 15-25% based on the weight of grains is sprayed to the fresh grains to sterilize bacteria (various bacteria) harmful for formation of malted rice or suppress growth of bacteria and seed germ comprising species of yeast having fresh diastase-producing property is inoculated to the grains and the yeast is cultured at 30-40 deg.C for 40-50hr while supplying water content to the yeast according to growth state of yeast to produce malted rice. Water or water and yeast are added to the resultant malted rice and the grain is fermented at 15-30 deg.C to produce fermented unrefined sake and the unrefined sake is filtered from the resultant fermented Japanese malted rice to provide brewed liquor or fermented unrefined sake or brewed sake obtained by filtering the unrefined sake is distilled to provide Japanese white distilled liquor.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing alcoholic beverages, and more particularly to a method for producing alcoholic beverages from raw (unboiled) cereals.

[0002]

2. Description of the Related Art Conventionally, when alcohol such as brewed liquor or shochu is produced from grains such as rice and wheat, koji making and fermentation are usually carried out using steamed products of these grains.

However, in order to steam the grains,
Naturally, not only a considerable amount of heat energy is required, but also waste rice with a small particle size, rice with an uneven particle size, a mixture of hard and soft rice, or highly polished rice is used as the raw rice. When steamed, it becomes sticky, and in some cases it becomes a dumpling, making it very difficult to make koji.
The present inventors have previously proposed a method capable of producing koji and thus alcoholic beverages from raw cereals that are not cooked (Japanese Patent Publication No. 2-53028).
Reference). According to this method, it is possible to satisfactorily produce koji from raw cereals and use this koji to produce liquor. However, in this method, in order to obtain better results, it is necessary to mix and use cereal grains having a specific grain size as raw material cereal grains.

The present inventors now have a method for producing malt and thus alcoholic beverages using raw cereals, and do not require the use of a mixture of cereals having a specific grain size as described above. A method for producing alcoholic beverages was developed.

[0005]

Therefore, according to the present invention, raw cereals are provided with acidic water of pH 4.5 to 2.0 or redox potential.
600 to 1500 millivolts of electrolyzed water to 15 to 25 cereal weight
Bacteria that are harmful to the formation of koji (miscellaneous fungi)
After sterilizing or suppressing its growth, inoculate the inoculum of raw starch saccharifying enzyme-producing bacterial species, while supplying water according to the growth state of the bacteria, 40 ~ 50 at a temperature of 30 ~ 40 ℃. Producing koji by culturing for hours, adding water or water and yeast to the koji obtained, and then fermenting moromi produced by fermenting at a temperature of 15 to 30 ° C. to obtain fermented mash thus obtained, for example, , A method for producing alcoholic beverages from non-steamed cereals, which comprises obtaining brewed sake by filtering this, or obtaining shochu by distilling the above fermentation mash or brewed alcohol obtained by filtering this To be done.

According to the method of the present invention, it is possible to safely make koji as raw without steaming grains such as the aforementioned scrap rice, soft rice or highly polished rice, which are difficult to steam appropriately. .

In carrying out the method of the present invention, first of all, the above-mentioned grains are treated with a minimum amount of water necessary for the growth of the raw starch saccharifying enzyme-producing bacterium, which is a target microorganism for producing koji, that is, Water of 15 to 25% of the weight of the raw cereals is supplied as acidic water to suppress the growth of various fungi, and then
An inoculum of the above-described raw starch saccharifying enzyme-producing bacterial species having a raw starch saccharifying enzyme is inoculated, and this microorganism is cultured and allowed to grow. The culturing is carried out at a temperature of 30 to 40 ° C. for 40 to 50 hours as described above. During this period, in order to cause the growth of the microorganisms, the water necessary for the growth is supplied stepwise according to the degree of the growth. Thus, it is possible to perform koji-making from raw cereals without performing a steaming step, without impairing the raw components of the cereals, and suppressing the growth of various bacteria.

When koji is produced by a conventional method,
The raw rice is steamed to have a water content of 35 to 37% or more. However, in the method of the present invention, as described above, first, 25% or less of the water content is supplied to the grains, and this water is used as acidic water. As the koji mold is supplied and water is supplied as the koji mold grows, koji can be safely produced. On the other hand, if you supply about 35% of water to the raw grain from the beginning, the raw grain will not be able to absorb all of the water and the surface of the raw grain will remain wet and will be harmful. It is difficult to produce useful koji because bacteria grow more.

As the acidic water to be sprayed on the grains in the above step of the present invention, acidic water having a pH of 4.5 to 2.0, which is harmless to the human body, or electrolyzed water (acidic water having an oxidation-reduction potential of 600 millivolts to 1500 millivolts) is used. Water) is used. 4.5
Acidic water having a pH of ~ 2.0 is the amount of acidic substance necessary to obtain the above pH in water, especially organic acids, such as citric acid,
It can be prepared by dissolving lactic acid, acetic acid and the like. As the acidic water, commercially available acidic electrolyzed water or acidic electrolyzed water obtained by electrolyzing ordinary well water or the like according to a known method may be used. For example, electrolyzed water can be prepared by using a commercially available strongly acidic ionized water generator or the like.

As the raw starch saccharifying enzyme-producing bacterium (aspergillus) used in the above step, any of commercially available aspergillus which has been conventionally used for producing alcoholic beverages from cereals, for example, shochu shochu Aspergillus awamori var Kawachi
i) Aspergillus awamori mut Kawachi
i) (Aspergillus Kawachii KITAHARA) Awamori black koji (Aspergillus awamori var Kawachii) for shochu can be used.

Then, the thus obtained koji was added to the koji weight of 150
% Tap water or well water or tap water and yeast are added to make a mash, which is fermented at a temperature of 15 to 30 ° C., usually 20 to 30 ° C. By fermenting for about 2 weeks, aged moromi with an alcohol concentration of 17-18% can be obtained. Brewed liquor is obtained by filtering (squeezing) this aged moromi according to a conventional method, and shochu is obtained by distilling the aged moromi or brewed liquor. The liquor thus obtained has a unique delicious flavor different from that obtained from steamed cereals.

[0012]

Examples of the present invention will be described below.

Example 1 2 kg of domestic waste dreg rice (particle size of about 2 to 3 mm) and an aqueous citric acid solution having a pH of 4.0 were added in an amount of about 15 to 20% by weight of the raw rice (about 300
(g ~ 400g), sprayed, stirred and allowed to stand for 30 minutes to suppress the growth of harmful bacteria. Then, 3 g of Aspergillus oryzae species, Koji Kochi Shiro-koji (aspergillus awamori var Kawachii, obtained from Kawachi Genichiro Shoten Co., Ltd.) was sprayed and stirred, and then 36 to 3
The cells were cultured in a ventilated koji thermostat maintained at 8 ° C. The citric acid aqueous solution (acidic water) sprayed in this step initially makes the surface of the raw rice wet and exerts a sterilizing effect on bacteria or an effect of suppressing the growth of bacteria, but if left for 30 minutes after spraying. Moisture was absorbed by the rice grains, so that the raw rice retained a dry, slightly moist feel.

After the inoculation of the seed koji, the koji starts to grow and the koji temperature begins to rise. Therefore, the koji was appropriately made while ventilating so that the koji temperature was always maintained at about 37 ° C. , About 10 hours after inoculation with seed koji).

20 hours after the inoculation of the seed koji, it was confirmed that the fever of the koji was good and the growth of the koji was vigorous. Therefore, in order to further promote the growth of the koji, acidification at room temperature 300 cc of water or tap water was sprinkled and stirred to allow the malt to be absorbed uniformly (the water content of malt at this point was 33%).

Thereafter, although the growth of koji becomes more vigorous, the culture is continued while appropriately ventilating so that the temperature is maintained at about 37 ° C. as described above, and after 9 hours (ie, seed koji). (29 hours after inoculation), sprinkle 350cc of tap water,
Stir to rehydrate (Koji's water content at this point is 36.1
%), And the koji making was continued. The production of raw rice koji was completed 40 hours after the inoculation of the seed koji. This koji mold is rich in raw starch saccharifying enzyme.

After adding 3 liters of water and 100 cc of yeast culture solution to the raw rice koji thus produced and fermenting at 20 to 25 ° C., the action of the raw starch saccharifying enzyme (saccharification action) possessed by the koji and the yeast Due to the action of the bacteria (alcohol fermentation action), alcohol fermentation proceeds smoothly, and after 14 days the alcohol content is reduced.
Reached 18.5%. The total amount of moromi was 4885cc.

In this case, the amount of pure alcohol obtained from raw raw rice koji was 451.8 cc per 1 kg of raw rice, and the fermentation rate was exactly the same as that of steamed rice koji [pure alcohol: 4885 cc. x 0.185 = 903.7 cc; amount of alcohol produced per 1 kg of raw rice: 903.7 / 2 = 451.8 cc].

By filtering the fermented mash obtained above, a sharp brewed sake having a unique flavor derived from raw rice and an appropriate sourness was obtained. Moreover, the above-mentioned fermentation mash was directly obtained, or the filtrate (brewed liquor) obtained by filtration of the above fermentation mash was subjected to atmospheric distillation to obtain shochu which had a sweeter taste and was sharper than conventional shochu. Example 2 Instead of the aqueous citric acid solution used in Example 1 as acidic water, commercially available acidic electrolyzed water (pH 2.6, redox potential 126
The same results as in Example 1 were obtained when the same method as in Example 1 was carried out except that 0 millivolt, a product of Harco Engineering Co., Ltd.) was used.

The number of residual bacteria was 10 ⁴ to 10 ⁵ per 1 g of koji when the aqueous solution of citric acid was used, and 10 ³ to 10 ⁴ when the acidic electrolyzed water was used. Therefore,
It is more preferable to use acidic electrolyzed water from the viewpoint of suppressing various bacteria.

Claims (1)

[Claims] 1. A method of spraying raw cereal with acidic water having a pH of 4.5 to 2.0 or electrolyzed water having a redox potential of 600 to 1500 millivolts in an amount of 15 to 25% of the weight of the cereal, which is harmful to the formation of koji. After sterilizing various bacteria or suppressing their growth, inoculate the seeds of raw starch saccharifying enzyme-producing bacterial species, and at a temperature of 30-40 ° C while supplying water according to the growth state of the bacteria. 40 to 50 hours of culture to produce koji, after adding water or water and yeast to the obtained koji, fermented at a temperature of 15 to 30 ° C. to produce fermented moromi and then fermented mash A method for producing liquor from non-steamed cereals, which comprises obtaining brewed sake or shochu from