JPH10229868A - Production of alcoholic drink - Google Patents

Production of alcoholic drink

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Publication number
JPH10229868A
JPH10229868A JP8195597A JP8195597A JPH10229868A JP H10229868 A JPH10229868 A JP H10229868A JP 8195597 A JP8195597 A JP 8195597A JP 8195597 A JP8195597 A JP 8195597A JP H10229868 A JPH10229868 A JP H10229868A
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Prior art keywords
rice
germinated
malt
drink
adding
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Granted
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JP8195597A
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Japanese (ja)
Inventor
Noriyuki Sugawara
則行 菅原
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Noriyuki Sugawara
則行 菅原
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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.
COPYRIGHT: (C)1998,JPO

Description

【発明の詳細な説明】 DETAILED DESCRIPTION OF THE INVENTION

【0001】 [0001]

【産業上の利用分野】本発明は、米100%のビール様の新規なアルコール飲料を製造する方法に関するものである。 The present invention relates to a method for producing a rice 100% of the beer-like of the new alcoholic beverages.

【0002】 [0002]

【従来の技術】米を主原料とするアルコール飲料は、醸造酒とか清酒が、蒸留酒としては、焼酎や泡盛等が知られている。 BACKGROUND OF THE INVENTION US alcoholic beverages to the main raw material, brewed liquor Toka sake, as the distilled liquor, shochu and awamori, and the like are known. またビールは、デンプン源と、酵素源を兼ねた大麦麦芽を主原料として、粉砕麦芽を加水糖化した液の濾液にホップを加えて煮沸して麦汁を得て、この麦汁に酵母を加え発酵させたものである。 The beer has a starch source, a barley malt which also serves as an enzyme source as main raw material, the pulverized malt by boiling by adding hops to the filtrate hydrolytic saccharified liquid to obtain a wort, yeast is added to the wort it is obtained by fermentation.

【0003】 [0003]

【発明が解決しようとする課題】米の消費拡大手段として、一般的な粳米を米主原料としてビール様のアルコール飲料を製造しようとして、単に大麦を籾米に置き換えた場合、必ずしも風味豊かなアルコール飲料が製出することができない。 As US consumer spending means of [0006], in an attempt to manufacture a beer-like alcoholic beverages a general non-glutinous rice as rice main raw materials, simply If you replace the barley in paddy rice, always flavorful alcoholic beverages There can not be out of manufacturing. また工業的生産にも適しない。 Also not suitable for industrial production. 即ち、 In other words,
籾米は大麦のように発芽後に粉砕しても、その殻の除去が困難であること、また米芽を単に焙燥して、その粉砕液をもって糖化液とした場合でも、米芽の酵素活性が麦より低いため、必ずしも風味豊かな飲料を得ることができない。 Paddy can be ground after germination as barley, it removed the shell is difficult, also with just roasted rice shoots, even when with a the grinding liquid and sugar solution, rice seeds of enzymatic activity lower than the wheat, not always possible to obtain a flavorful drink. またホップの苦みは米の風味と合わない。 The bitterness of the hops do not match the flavor of rice. そこで本発明は、米100%を主原料とするビール風のアルコール飲料の製造方法を提案したものである。 Accordingly, the present invention has proposed a method for producing a beer-like alcoholic beverages to the US 100% as the main raw material.

【0004】 [0004]

【課題を解決するための手段】本発明に係るアルコール飲料の製造方法は、玄米を発芽させた後所定の焙燥を施し、米芽を粉砕して、粉砕米芽に加水して糊化すると共に、糖化酵素並びに蛋白分解酵素を添加し、更に酵素の補給源として必要に応じて非加熱米芽(粉砕、非粉砕を含む)を添加し、また副資材として蒸し米の糊状物を添加してデンプンの糖化を行い、濾過、煮沸、冷却を行って所定の米モルトを製出し、この米モルトに酵母を添加して発酵させてなることを特徴とするものである。 Means for Solving the Problems The method of alcoholic beverages according to the present invention performs a predetermined roasting after germinated brown rice and milled rice blast, gelatinized and hydrolyzed to the grinding rice blast together, added saccharifying enzyme and proteolytic enzyme, further unheated rice blast optionally as a supply source of the enzyme was added (grinding, including non-grinding), also added steamed rice pasty product as subsidiary materials to perform saccharification of starch, filtered, boiled, cooled conducted out manufacturing a predetermined rice malt and is characterized by comprising fermented by adding yeast to the rice malt.

【0005】また特に前記のアルコール飲料の製造方法に於いて、米モルトの発酵に際して、茶葉若しくは茶葉抽出物等の苦み源となる食材を添加してなることを特徴とするものである。 [0005] Particularly, in the production method of the alcoholic beverage, in the fermentation of rice malt and is characterized by comprising the addition of ingredients to be a bitter source of tea leaves or tea leaves extract or the like.

【0006】籾米状態ではなく、殻を除去した玄米状態で発芽をさせることで米芽の粉砕が容易に実現できる。 [0006] rather than the paddy state, rice buds of grinding by which the germinated brown rice state that the removal of the shell can be easily realized.
また発酵時の茶葉等苦み源の混入によって、適切な苦み成分を含有させることができる。 Also the incorporation of the tea leaves such as bitter source during fermentation, may contain a suitable bitter components.

【0007】 [0007]

【発明の実施の形態】次に本発明の実施形態について説明する。 Embodiments DETAILED DESCRIPTION OF THE INVENTION The present invention will now will be described. 本発明の米100%を主原料とするビール風のアルコール飲料は、基本的には従前のビール醸造方法と同様に米芽製造工程、米汁(米モルト)製造工程、発酵工程、包装工程からなる。 Beer-like alcoholic beverages to the US 100% of the present invention as the main raw material, basically rice bud manufacturing process similar to the previous method of beer brewing in the US juice (rice malt) manufacturing process, fermentation process, from the packaging process Become.

【0008】米芽製造工程は、原材料として、通常の粳米の玄米を使用する。 [0008] US bud manufacturing process, as a raw material, the use of brown rice of ordinary non-glutinous rice. 玄米は充分な発芽力を備えているので、発芽条件を満たす状況下におくと発芽する。 Since brown rice has a sufficient germinating power, it germinates and placed under germination conditions are satisfied conditions. 尚発芽時に、ストレプトコッカス等の乳酸菌の10 6 /ml Note during germination, 10 6 / ml of lactic acid bacteria Streptococcus such
菌液を米に給水させる水の1〜0.1%量添加すると、 The addition of 1 to 0.1% of water for the water supply of the bacterial suspension to the US,
乳酸菌が発芽のきっかけとなる加酸化水素を生成するので、発芽時期を揃えることができる利点がある。 Since lactic acid bacteria to produce a pressurized hydrogen oxide that triggers germination, there is an advantage that it is possible to align the sprouting period.

【0009】従って前記処理した玄米を水温10〜20 [0009] Therefore, the water temperature 10 to 20 brown rice that the processing
℃の水中に一晩浸漬し、水切りを行った後、約20℃程度室温で、且つ高湿度状況下に放置しておくと、2〜3 ° C. water was immersed overnight, after draining, at about 20 ° C. of about room temperature and and left to stand under high humidity conditions, 2-3
日で発芽し、芽長は、0.5〜1mm程度となる。 Germinated in the day, Mecho is, is about 0.5~1mm. 次に前記の米芽を乾燥(水分15〜16%)して、不活性ガス雰囲気下に一定時間保持(30℃で6時間程度)させる。 Then dried rice shoots of the (water content 15-16%), (approximately 6 hours at 30 ° C.) a predetermined time maintained under an inert gas atmosphere causes. この嫌気雰囲気下(窒素置換等の状態)では、高水分状態の発芽米が著しく酵素活性を高める。 In Under anaerobic atmosphere (state of nitrogen substitution or the like), germinated rice high moisture conditions enhance significantly the enzyme activity. 前記の嫌気処理を終了すると、焙燥(乾燥及び焙焦:80〜85 Upon completion of the anaerobic process of the, roasting (drying and Abuase: 80-85
%)して水分含有率3%程度とする。 %) And a moisture content of about 3% by.

【0010】前記の焙燥を以て米芽製造工程は終了し、 [0010] US bud manufacturing process with a said of roasting is terminated,
前記の焙燥米芽は、乾燥によって発芽の溶解作用が止められ、貯蔵性が付与されたもので、充分保存が可能な状態となり、適時、次の米汁(米モルト)製造工程に使用する。 Wherein the roasting 燥米 buds solvent action of germination drying is stopped, in which storage stability is imparted, it is sufficient storage state capable timely, is used in the next rice juice (US malt) manufacturing process .

【0011】米汁(米モルト)製造工程は、焙燥米芽の粉砕と、所謂仕込と称される米汁(米モルト)製出からなる。 [0011] US juice (US malt) manufacturing process, the grinding of roasted 燥米 bud, consisting of rice juice referred to so-called feed (US malt) made unloading. 始めに焙燥米芽を、粉砕機で200メッシュの篩を通過する程度に細かく粉砕する。 The First roasting Beime, finely pulverized to the extent that pass through a 200 mesh sieve with a pulverizer. 尚米芽の一部は、焙燥せす非加熱状態としておく。 Some of the noted US buds keep unheated state to cause roasting. この米芽は大量の乳酸菌が発生していてその腐敗が防止されていると共に、酵素源ともなる。 This rice buds have a large amount of lactic acid bacteria is generated with its corruption is prevented, it is an enzyme source. そこで焙燥粉砕米芽を10倍量の水を加えて加熱して糊状(デンプンのα化を行う)にし、焙燥粉砕米芽の一割程度の非加熱米芽(粉砕しておくほうが好ましい)を必要に応じて添加し、60〜50℃まで冷却する。 Therefore the roasted pulverized rice blast heated by the addition of 10 volumes of water to pasty (performs α of the starch), it is better to keep the non-heated rice shoots (grinding one about 10% of the roasted pulverized rice blast preferred) was added as required and cooled to 60-50 ° C..

【0012】更に両者を混合して次の糖化工程に進むものであるが、前記の混合液(粉砕米芽1:水7〜8程度)に、必要に応じて白米を蒸して糊状とした副資材の添加混合を行う。 [0012] Although those further proceed to a mixture of both subsequent saccharification step, a mixture of the: secondary materials (the grinding rice blast 1 water about 7-8), was pasty steamed white rice as required do the addition and mixing of. 但し副資材の混合比率は、混合液の酵素濃度が0.05〜0.1%量が確保される程度とする。 However the mixing ratio of the secondary materials, the enzyme concentration of the mixture to the extent that the amount of from 0.05 to 0.1 percent is secured. この混合液に必要に応じて糖化酵素(グルコアミラーゼ)や、蛋白分解酵素(プロテアーゼ)を添加し、4 The mixture saccharification enzymes as necessary (glucoamylase), or the addition of proteolytic enzymes (proteases), 4
5〜50℃で60分程度の煮沸を行ってタンパク質の分解をなし、更に60℃で2時間のデンプンの糖化処理を行う。 No protein degradation performed boiled for about 60 minutes at 5 to 50 ° C., performs saccharification treatment for 2 hours starch further 60 ° C.. 尚前記の非加熱米芽の混合や、副資材の混合は必要に応じて行うものであるが、好ましくは、非加熱粉砕米芽のみの混合が望ましい。 Note the mixing and unheated rice blast, but the mixing of secondary materials is performed as required, preferably, mixed unheated milled rice blast only is desirable.

【0013】糖化工程が終了すると、濾過(200メッシュ)を行い、95℃で30分或は100℃で15分の煮沸を行った後に50〜60℃程度までに冷却して米汁(米モルト)を製出する。 [0013] When the saccharification process is completed, filtration (200 mesh) is performed, rice juice is cooled to up to about 50~60 ℃ after the boiled for 15 minutes in 30 minutes or 100 ℃ at 95 ℃ (rice malt ) and out of manufacturing a.

【0014】前記の米汁(米モルト)を発酵させる発酵工程は、米汁(米モルト)を適宜な発酵槽(主発酵槽) [0014] Fermentation fermenting rice juice of the (US malt) is appropriate fermentor rice juice (US malt) (main fermentor)
内に収納し、下面発酵のビール酵母を添加し、8〜10 Housed within, the addition of brewer's yeast of bottom fermentation, 8 to 10
℃で1週間程度或は5℃で3週間から1か月の前発酵を行う。 ℃ carry out the pre-fermentation of one month from about a week or three weeks at 5 ℃ in. 特に主発酵開始前に、米汁(米モルト)へ茶葉若しくは茶葉抽出物(茶葉を煎じた液体)を添加しておく。 In particular the main fermentation before the start, before addition to the rice juice (US malt) to tea leaves or tea leaves extract (liquid infusion of tea leaves). これは飲料に日本風の適宜な苦みを付与するためである。 This is in order to grant an appropriate bitterness of Japanese style to the beverage. この茶葉抽出物の他に、ホップやコーヒーその他の苦み源となる食材を添加しても良い。 In addition to this tea leaf extract, it may be added to the ingredients to be a hop and coffee and other bitter source. そして前発酵が終了すると、後発酵槽に写し、0〜2℃で約1〜2カ月の熟成(本発酵)を行う。 When the pre-fermentation is finished, the copy to the rear fermentation tank, for about 1 to 2 months of ripening (main fermentation) at 0~2 ℃.

【0015】発酵工程が終了した発酵液は、米風味を残した4〜6%程度のアルコール度の発泡酒であり、これを沈殿濾過除菌して生飲料として瓶詰出荷しても良いし、また濾過した後に加熱殺菌を施して瓶詰出荷しても良い。 [0015] The fermentation broth fermentation process is finished, the rice flavor is a low-malt beer 4-6% of the alcohol degree left, this to the may be bottled and shipped as precipitation filtration sterilization to raw drink, also may be bottling factory is subjected to heat sterilization after filtration. 勿論瓶詰前に必要に応じて飲料内に炭酸ガスをより以上溶け込ませるようにしても良い。 Of course bottling may be allowed more than dissolve carbon dioxide before the beverage as needed.

【0016】尚前記実施形態は、ビール酵母を使用したが、パン酵母(アルコール度数が低い飲料が得られる) [0016] Note that the embodiment has been using brewer's yeast, baker's yeast (alcohol content lower beverage is obtained)
や清酒酵母等を採用しても良いし、又発芽米の発芽程度も0.5〜1mm程度とせずに3m程度としても良い。 It may be adopted and sake yeast, etc., also the germination of about germinated rice even without the order of 0.5~1mm may be about 3m.

【0017】 [0017]

【発明の効果】以上のように本発明は、米100%を主原料とし、米芽とビール酵母を使用して米ビールと称することのできる新規なアルコール飲料や、その他米を主資材とする新規なアルコール飲料を提供することができたものである。 The present invention, as described above, according to the present invention is, rice 100% as a main raw material, rice buds and and novel alcoholic beverage using the beer yeast can be referred to as a rice beer, the other rice as the main material one in which it was possible to provide a novel alcoholic beverages.

Claims (4)

    【特許請求の範囲】 [The claims]
  1. 【請求項1】 玄米を発芽させた後所定の焙燥を施し、 1. A performs predetermined roasting after germinated brown rice,
    焙燥米芽を粉砕して、粉砕米芽に加水して糊化すると共に、糖化酵素並びに蛋白分解酵素を添加し、必要に応じて副資材として蒸し米の糊状物を添加してデンプンの糖化を行い、濾過、煮沸、冷却を行って所定の米モルトを製出し、この米モルトに酵母を添加して発酵させてなることを特徴とするアルコール飲料の製造方法。 Roasting 燥米 sprouts was ground, with gelatinized add water to the grinding rice blast, saccharifying enzymes and the addition of protease, the rice steamed as required as supplementary materials pasty was to starch added perform saccharification, filtered, boiled, cooled conducted out manufacturing a predetermined rice malt, method for producing alcoholic beverages, characterized by comprising fermented by adding yeast to the rice malt.
  2. 【請求項2】 玄米を発芽させた後所定の焙燥を施し、 Wherein performing predetermined roasting after germinated brown rice,
    焙燥米芽を粉砕して、粉砕米芽に加水して糊化すると共に、非加熱米芽若しくは非加熱米芽粉砕物と、糖化酵素並びに蛋白分解酵素を添加し、必要に応じて副資材として蒸し米の糊状物を添加してデンプンの糖化を行い、濾過、煮沸、冷却を行って所定の米モルトを製出し、この米モルトに酵母を添加して発酵させてなることを特徴とするアルコール飲料の製造方法。 Roasting 燥米 sprouts was ground, with hydrolysis to gelatinize the grinding rice blast, was added and the unheated rice blast or unheated rice blast pulverized material, the saccharification enzymes and proteolytic enzymes, sub optionally Material performed steamed rice pasty was added saccharification of starch as, filtration, boiling, cooled conducted out manufacturing a predetermined rice malt, and characterized by being fermented by adding yeast to the rice malt manufacturing method of alcoholic beverages to be.
  3. 【請求項3】 請求項1又は2記載の何れかのアルコール飲料の製造方法に於いて、米モルトの発酵に際して、 3. In the manufacturing method of any alcoholic beverage according to claim 1 or 2, wherein, when the fermentation of rice malt,
    苦み源となる食材を添加してなることを特徴とするアルコール飲料の製造方法。 Method for producing an alcoholic beverage which is characterized by comprising the addition of ingredients to be bitter source.
  4. 【請求項4】 請求項3記載のアルコール飲料の製造方法に於いて、苦み源となる食材を、茶葉若しくは茶葉抽出物としてなることを特徴とするアルコール飲料の製造方法。 4. In the method for producing alcoholic beverages according to claim 3, a foodstuff as a bitterness source, manufacturing method of an alcoholic beverage which is characterized by comprising as tea leaves or tea extract.
JP8195597A 1996-12-17 1997-03-13 Production of alcoholic drink Granted JPH10229868A (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP35405796 1996-12-17
JP8-354057 1996-12-17
JP8195597A JPH10229868A (en) 1996-12-17 1997-03-13 Production of alcoholic drink

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JP8195597A JPH10229868A (en) 1996-12-17 1997-03-13 Production of alcoholic drink

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JPH10229868A true true JPH10229868A (en) 1998-09-02

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WO2006077988A1 (en) * 2005-01-20 2006-07-27 Sapporo Breweries Limited Method of producing foaming alcoholic drink and foaming alcoholic drink produced by using the method
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JPWO2009001825A1 (en) * 2007-06-25 2010-08-26 サッポロビール株式会社 Sparkling alcoholic beverage and a manufacturing method thereof
WO2009001825A1 (en) * 2007-06-25 2008-12-31 Sapporo Breweries Limited Sparkling alcoholic beverage, and method for production thereof
KR100986114B1 (en) * 2008-04-30 2010-10-07 고려대학교 산학협력단 Germinated brown rice beer and process for preparing the same
JP2010051276A (en) * 2008-08-29 2010-03-11 Kirin Brewery Co Ltd Method for producing beer-flavored alcoholic beverage
JP2010148371A (en) * 2008-12-24 2010-07-08 Sapporo Breweries Ltd Sparkling alcoholic beverage and method for producing the same
JP2016015935A (en) * 2014-07-09 2016-02-01 アサヒビール株式会社 Cereal extract-containing beer-flavored alcoholic beverage

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