JPH10229868A - Production of alcoholic drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an alcoholic drink using 100% rice as main raw material. SOLUTION: This method for preparing an alcoholic drink comprises germinating unpolished rice, subjecting the germinated unpolished rice to a roasting treatment, grinding the roasted germinated rice (partially containing unroasted germinated rice), adding water to the ground rice, gelatinizing the mixture, adding an amylase, a protease and, if necessary, further steamed gelatinized rice to the gelatinized germinated rice to saccharify starch, subjecting the treated product to filtration, boiling and cooling treatments to prepare a prescribed rice malt, adding an yeast to the rice malt, and subsequently fermenting the rice malt.

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 novel alcoholic beverage such as 100% rice beer.

[0002]

2. Description of the Related Art Beverage liquor and sake are known as alcoholic drinks mainly made of rice, and shochu and awamori are known as distilled liquor. In addition, beer is made of barley malt that also serves as a starch source and an enzyme source, and hops are added to the filtrate of a liquid obtained by hydrolyzing crushed malt and boiled to obtain wort, and yeast is added to this wort. Fermented.

[0003]

As a means for expanding consumption of rice, when a non-glutinous rice is used as a main ingredient of rice to produce a beer-like alcoholic beverage and barley is simply replaced with rice, an alcoholic beverage having a rich flavor is not necessarily obtained. Can not produce. Also, it is not suitable for industrial production. That is,
Even if rice is crushed after germination like barley, it is difficult to remove its shell, and even if rice sprouts are simply roasted and the crushed liquid is used as a saccharified liquid, the enzymatic activity of rice sprouts does not increase. Because it is lower than wheat, a flavorful beverage cannot always be obtained. Also, the bitterness of hops does not match the flavor of rice. Therefore, the present invention proposes a method for producing a beer-like alcoholic beverage using 100% rice as a main raw material.

[0004]

In the method for producing an alcoholic beverage according to the present invention, brown rice is germinated and then subjected to predetermined roasting to grind the rice sprouts and add water to the crushed rice sprouts to gelatinize them. At the same time, saccharifying enzymes and proteolytic enzymes are added, and unheated rice sprouts (including pulverized and non-pulverized) are added as necessary as a supplemental source of the enzymes, and steamed rice paste is added as an auxiliary material. Then, the starch is saccharified, filtered, boiled, and cooled to produce a predetermined rice malt, and yeast is added to the rice malt for fermentation.

[0005] In addition, in the method for producing an alcoholic beverage, in particular, the fermentation of rice malt is characterized by adding a foodstuff which becomes a bitter source such as tea leaves or tea leaf extracts.

[0006] By germinating in a brown rice state in which shells have been removed, not in a rice state, crushing of rice buds can be easily realized.
Also, by mixing a bitter source such as tea leaves during fermentation, an appropriate bitter component can be contained.

[0007]

Next, an embodiment of the present invention will be described. The beer-like alcoholic beverage containing 100% rice as a main ingredient according to the present invention can be produced from a rice sprouts production process, a rice juice (rice malt) production process, a fermentation process, and a packaging process basically in the same manner as the conventional beer brewing method. Become.

[0008] In the rice sprouts production process, brown rice of ordinary non-glutinous rice is used as a raw material. Brown rice has a sufficient germinating power and germinates under conditions that meet the germination conditions. At the time of germination, 10 ⁶ / ml of lactic acid bacteria such as Streptococcus
When adding 1-0.1% of water to feed the fungus solution to rice,
Since lactic acid bacteria generate hydrogen oxide which triggers germination, there is an advantage that germination times can be aligned.

Therefore, the treated brown rice is cooled to a water temperature of 10-20.
After immersing in water at ℃ overnight and draining, leaving it at about 20 ° C at room temperature and in a high humidity condition, 2-3
It germinates on a day, and the bud length becomes about 0.5 to 1 mm. Next, the rice sprouts are dried (water content: 15 to 16%) and kept in an inert gas atmosphere for a certain period of time (at 30 ° C. for about 6 hours). Under this anaerobic atmosphere (in a state such as nitrogen substitution), germinated rice in a high moisture state remarkably enhances the enzyme activity. When the above anaerobic treatment is completed, roasting (drying and roasting: 80 to 85)
%) To make the water content about 3%.

[0010] The rice bud production process is completed by the above roasting,
The above-mentioned roasted rice sprouts are those in which the dissolving action of germination is stopped by drying and the storability is imparted, and the sprouts can be sufficiently preserved, and are used in the next rice juice (rice malt) production process in a timely manner. .

[0011] The rice juice (rice malt) production process comprises the pulverization of roasted rice sprouts and the production of rice juice (rice malt), which is called so-called mashing. First, the roasted rice sprouts are finely pulverized by a pulverizer so as to pass through a 200-mesh sieve. Some of the rice sprouts are kept in a non-heated state by roasting. The rice sprouts generate a large amount of lactic acid bacteria to prevent their spoilage and also serve as an enzyme source. Therefore, the roasted and ground rice sprouts are added to 10 times the amount of water and heated to form a paste (pregelatinize starch), and about 10% of the roasted and crushed rice sprouts are unheated rice sprouts (pulverized beforehand). (Preferably) is added as needed, and cooled to 60 to 50 ° C.

The mixture is further mixed and the process proceeds to the next saccharification step. If necessary, white rice is steamed into the above mixture (crushed rice sprouts 1: about 7 to 8 water) to form a sub-material. Is added and mixed. However, the mixing ratio of the auxiliary materials is set to such an extent that the enzyme concentration of the mixed solution is ensured in an amount of 0.05 to 0.1%. If necessary, a saccharifying enzyme (glucoamylase) or a proteolytic enzyme (protease) is added to this mixture,
The protein is decomposed by boiling at 5 to 50 ° C. for about 60 minutes, and the starch is saccharified at 60 ° C. for 2 hours. The mixing of the non-heated rice sprouts and the mixing of the auxiliary materials are carried out as necessary, but it is preferable to mix only the non-heated crushed rice sprouts.

When the saccharification step is completed, the mixture is filtered (200 mesh), boiled at 95 ° C. for 30 minutes or 100 ° C. for 15 minutes, and cooled to about 50 to 60 ° C. to prepare rice juice (rice malt). ).

In the fermentation step of fermenting the rice juice (rice), the rice juice (rice) is appropriately fermented (main fermenter).
And then add brewer's yeast for bottom fermentation, 8-10
Pre-fermentation is performed at about 1 week at 5 ° C or 3 weeks to 1 month at 5 ° C. In particular, before starting the main fermentation, tea leaves or a tea leaf extract (a liquid brewed with tea leaves) is added to rice juice (rice malt). This is for imparting appropriate bitterness of Japanese style to the beverage. In addition to the tea leaf extract, hops, coffee, and other ingredients that may be a source of bitterness may be added. When the pre-fermentation is completed, the mixture is transferred to a post-fermentation tank, and ripening (main fermentation) is performed at 0 to 2 ° C. for about 1 to 2 months.

The fermented liquor after the fermentation step is a low-malt beer with an alcoholic degree of about 4 to 6%, leaving a rice flavor, which may be precipitated and filtered and sterilized to be shipped as a fresh beverage in a bottle. After filtration, heat sterilization may be performed before shipping in a bottle. Of course, the carbon dioxide gas may be further dissolved in the beverage as needed before bottling.

In the above embodiment, brewer's yeast was used, but baker's yeast (a beverage having a low alcohol content can be obtained).
Or sake yeast, etc., and the germination degree of germinated rice may be about 3 m instead of about 0.5 to 1 mm.

[0017]

As described above, according to the present invention, a novel alcoholic beverage which can be referred to as rice beer using rice sprouts and brewer's yeast using rice 100% as a main raw material, and other rice as a main material. A new alcoholic beverage can be provided.

Claims (4)

[Claims] After germinating brown rice, it is subjected to predetermined roasting,
Grind the roasted rice sprouts, add water to the crushed rice sprouts and gelatinize, add saccharifying enzymes and proteolytic enzymes, and if necessary, add steamed rice paste as an auxiliary material to make the starch A method for producing an alcoholic beverage, comprising saccharifying, filtering, boiling and cooling to produce a predetermined rice malt, and adding yeast to the rice malt for fermentation. 2. After germinating brown rice, it is subjected to a predetermined roasting,
Grind the roasted rice sprouts, add water to the crushed rice sprouts to gelatinize, add unheated rice sprouts or crushed unheated rice sprouts, saccharifying enzymes and proteolytic enzymes, and if necessary, sub-materials The starch is saccharified by adding a paste of steamed rice as it is, filtered, boiled, cooled to produce a predetermined rice malt, yeast is added to this rice malt and fermented by fermentation. Of producing alcoholic beverages. 3. The method for producing an alcoholic beverage according to claim 1, wherein fermentation of the rice malt is performed.
A method for producing an alcoholic beverage, characterized by adding a food material that is a source of bitterness. 4. The method for producing an alcoholic beverage according to claim 3, wherein the foodstuff serving as a bitter source is a tea leaf or a tea leaf extract.