JPH1084938A - Production of red colored rice wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To efficiently transfer anthocyan into 'SAKE' (rice wine) to obtain red colored SAKE having excellent taste and clearness by using purple sweet potatoes containing anthocyanin as a part of a KOJI (starter for fermentation) for the production of SAKE. SOLUTION: Purple sweet potatoes containing anthocyanin, red starch obtd. by processing violet sweet potatoes or red starch sirup obtd. by processing the red starch are mixed with 20 to 80% brewing alcohol to extract a red dye with the alcohol. The alcohol extract (an alcohol soln. with the dissolved dye) is added in the brewing process to obtain a red SAKE.

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 red sake, and more particularly to purple sweet potato containing a large amount of anthocyan (red pigment), red starch (sugar) obtained by processing the same, or Anthocyan of purple sweet potato can be efficiently transferred into sake by using red syrup and the like obtained by processing the product as part of the koji raw material for sake production or as an auxiliary raw material (moto, part of moromi) The present invention relates to a method for producing red sake as described above.

[0002]

2. Description of the Related Art In the sake brewing industry, there is an urgent need to develop new products that meet consumer needs. Recently, with the aim of differentiating products, Ginjo Sake, Junmai Sake, Nama Sake, etc. are being sold, but these are due to differences in flavor,
In addition, differentiation by color tone seems to be important. Red has long been familiar to us as red and white red.

[0003] As red sake (red sake), the following three types of sake using red rice, red yeast rice, or red yeast have been known. (1) Red sake using red rice as a raw material and using its anthocyan dye: This sake has a stable color tone, but a large amount of red rice (based on raw rice) because the amount of pigment contained in red rice is small. 2 to 10%), and red rice containing a large amount of tannins requires light irradiation to develop the red color, so that the production method is complicated. (2) Red sake using red koji: There are drawbacks in that the type of koji mold is different from that for general sake brewing, so that koji mold management is troublesome, and koji making requires a long time. (3) Red sake using red yeast: limited to muddy sake because it is difficult to elute the pigment from the red yeast.

[0004]

Based on the above facts, the present inventors examined a raw material containing a red pigment suitable for sake production, and found that purple sweet potato containing a large amount of anthocyan was used as a koji raw material for sake production. The present invention was completed by knowing that high-quality red sake could be easily produced if used as a part or as an auxiliary material. Conventionally, "a method for producing red liquors from purple sweet potato (purple potato)"
(Japanese Unexamined Patent Publication (Kokai) No. 6-113810) and "Method for producing alcoholic beverages" (Japanese Unexamined Patent Publication (Kokai) No. 6-237751) are known.
The liquor that can be produced by these methods is so-called miscellaneous liquor, not sake, and is completely different from the method for producing red sake according to the present invention.

[0005]

Means for Solving the Problems The present invention has been made to solve the above problems, and is constituted by the following claims. Claim 1: A method for producing red sake, comprising using purple sweet potato containing anthocyan or red starch obtained by processing the same as a part of a koji raw material for sake production. In a preferred embodiment, purple sweet potato containing anthocyan, red starch obtained by processing the same, or red starch syrup obtained by processing the same are used as an auxiliary material for sake production. Sake production method. Claim 3: 20 to 80% of brewing alcohol is added to purple sweet potato containing anthocyan, red starch obtained by processing the same, or red starch syrup obtained by processing the same, and red Extract the pigment with alcohol,
A method for producing red sake, comprising adding the extracted alcohol solution (dye-dissolved alcohol solution) during the brewing process.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, purple sweet potatoes containing anthocyan dye (Yamakawa purple, Tanegashima native, shrimp purple, Kiiri purple, Nakamurasaki, velvet, etc., or Kyushu No. 113,
Improved varieties containing a large amount of anthocyan dyes, such as Kyushu 109 and Kyushu 119), red starch obtained by processing them, or red starch syrup obtained by processing them. The reason is that purple sweet potato contains a large amount of anthocyan (red pigment) (for example, in Kyushu 113, about 1.0 to 5.0% of raw rice is sufficient for raw rice). Part of, or may be used in small quantities as an auxiliary material, its red color tone is stable to heat and light, etc., the main component of purple sweet potato is starch,
Nitrogen content is less than rice, so it has very little effect on liquor quality, and it allows the use of conventional good koji molds and sake brewers. This is because sake is produced.

A method for producing koji of purple sweet potato is usually as follows. (1) Purple sweet potatoes previously processed into slices, sticks, pastes (slurries) or dice,
Alternatively, purple sweet potato is ground to form a paste (slurry), which is strained and purified red starch obtained by removing impurities and fibers is used as a raw material. (2) The raw material is steamed and gelatinized. (3) In the case of purple sweet potato, the water content is adjusted to about 30% by, for example, air drying. In the case of purple sweet potato starch, for example, it is dried and adjusted at about 120 ° C. (water content is about 20%). (4) Hereinafter, koji making is performed using the prepared purple sweet potatoes and the like in the same manner as sake production. At this time, the koji mold is more easily propagated when the rice koji being manufactured is mixed with the purple sweet potato than when the seed koji is inoculated to a single raw material such as the purple sweet potato. This is because the nutrients of rice penetrate into the purple sweet potato and that the koji mold grows in the purple sweet potato more easily in the mycelium state.

[0008] Purple sweet potato, red starch obtained by processing the same, or red starch syrup obtained by processing the same are used as auxiliary raw materials (raw materials other than koji) for sake production. A method for extracting and using a red pigment from a genus is usually as follows. (1) The method of pretreating purple sweet potato or processing it to obtain red starch is the same as the method described in the paragraph 7 (1) and (2). These purple sweet potatoes and red starch are used as auxiliary materials for sake production.
Add to Moto or Moromi. (2) Malt or rice koji is added to the purple sweet potato of the above (1), or red starch (obtained by steaming and gelatinized) obtained by processing the same, and saccharified. Alternatively, it is concentrated under reduced pressure to produce a red syrup. This red starch syrup is added to moto, moromi, or seasoned alcohol for triple brewing sake as an auxiliary material for sake production. (3) the purple sweet potato obtained in the above (1) and (2),
To a red starch obtained by processing the same or a red starch syrup obtained by processing the same, 20 to 80% of brewing alcohol is added, and the red pigment is dissolved in the alcohol. During the brewing process (such as moto, moromi, or seasoned alcohol for triple brewing sake).

<Example 1>"Production of koji from mixed raw material of rice and purple sweet potato Kyushu No. 113" To 119 g of α rice, 36 ml of sterilized water was added to replenish water, and 100 mg per 100 g of seed koji was added thereto. Koji making was performed at 35 ° C. On the other hand, “Sai-no-me” (3 m on each side) which had been air-dried at 55 ° C. for 1 hour after 1 hour of steaming
12 g of m) -shaped purple sweet potato Kyushu No. 113 was added and mixed at the start, after 21 hours, and after 39 hours of the main koji production, the koji production was continued, and finally the koji production was performed after 47 hours.
As a result, in each of the categories (regardless of the timing of adding the purple sweet potato), propagation of the koji mold was observed in the purple sweet potato pieces, and the red color of the purple sweet potato was retained.
Table 1 shows the enzymatic activity, color tone, and growth of the koji mold in the purple sweet potato for the manufactured koji. All showed the same enzyme activity, color tone, and proliferation of Aspergillus oryzae as the control non-added group. Therefore, when purple sweet potato was mixed with rice and made into koji, no apparent effect was observed on the enzymatic activity of dekoji, the color tone of purple sweet potato, and the growth of koji mold in purple sweet potato. At this time, it was considered that the growth of the koji mold in the purple sweet potato was promoted by the penetration of the nutritional components of rice into the purple sweet potato and the propagation of the mycelium of the rice koji into the purple sweet potato. At this time, the water content of raw purple sweet potato, one dried in air at 55 ° C. for one hour, and one dried in air at 55 ° C. for one hour after steaming was determined by the National Tax Agency's prescribed analysis method to be 64% and 34%, respectively. ,
And 28%.

[0010] Note 1) Enzyme activity was measured by the National Tax Agency prescribed analysis method. Note 2) For the color tone, 10 g of koji was immersed in 50 ml of 1/100 M acetate buffer (pH 5) for 3 hours, and the red color of the solution was measured with a Hitachi U-2000 spectrophotometer. Note 3) The growth of Aspergillus was shown for purple sweet potato.

<Example 2>"Use amount of purple sweet potato Kyushu 113 and color tone and quality of produced sake"
Three stages of 3.8 kg of total rice (commercially available α rice and dried koji were used) and a 250% pumping water ratio were prepared. Moromi fermentation was carried out in a 20 L colorless transparent glass bottle in a 12 ° C. constant temperature room. On the 10th day of Moromi, 9% alcohol (V /
V) To the produced moromi, add only the purple sweet potato Kyushu No. 113 koji (separated and separated) of koji using purple sweet potato Kyushu No. 113 (mixed with α rice and making koji), and ferment for another 10 days. After continuing, the mixture was filtered with filter paper (No. 2). The color, pH, amino acid content,
And alcohol were examined and are shown in Table 2.

[0012] Note 1) The amount of added koji is the amount of added sweet potato purple Kyushu No. 113 koji (W / V) to the amount of moromi. Note 2) pH was measured with a Horiba pH-meter. Note 3) Amino acid content and alcohol were determined by the National Tax Agency.

[0013] According to Table 2, it is possible to adjust the color tone or the strength of the produced sake by adjusting the amount of purple sweet potato koji used. That is, according to Table 2, when the added amount of purple sweet potato koji was 0.2%, the produced liquor exhibited a cosmos color, and became a particularly preferred red sake. FIG. 1 shows the visible absorption spectrum of red sake (1% koji added using purple sweet potato Kyushu 113). According to FIG.
It shows a bright red color with the absorbance at 535 nm as a peak and a very small 420 nm value (yellow). When 5% of purple sweet potato koji was added, the pH and the amino acid content increased slightly, but below that, the effect of adding purple sweet potato was not observed. Therefore, it can be said that the addition of purple sweet potato has very little effect on the quality of sake.

<Example 3>"Production of red sake using purple sweet potato syrup" 400 g of purple sweet potato Kyushu No. 113 was steamed for 1 hour, ground, and strained to remove impurities and fibers. , 400 g of rice koji and 1.6 L of water were added, and the mixture was kept at 55 ° C to 60 ° C for 24 hours for saccharification. This was heated and concentrated at 120 ° C. to obtain 200 g of red starch syrup. The sugar content of this syrup is 60
%Met. 10 g of this starch syrup is 40 m of 30% ethanol
and diluted 250-fold with sake.
A cosmos-colored red sake was obtained.

<Example 4>"Heat stability test of color tone in purple sweet potato Kyushu 113" In the sake of 11% alcohol, the above three kinds of purple sweet potatoes Kyushu 113 prepared in the above-mentioned were prepared at 10 ° C.
After immersion for 24 hours, The mixture was filtered through a filter paper No. 2 and the color tone was examined. The amount of purple sweet potato used is 1% based on sake
(W / V). Table 3 shows the results.

[0016] Note 1) The converted value considers the water content in the measured value.

According to Table 3, (converted value), no treatment (raw),
Although the color tone became slightly lower in the order of air-drying, steaming and air-drying, the pigment of purple sweet potato was found to be stable to heat in consideration of the elution of the dye during the treatment.

Example 5 "Test for Storage Stability of Color in Red Sake" Red Sake 2 in Example 2 using purple sweet potato Kyushu 113 and 1% koji
Each 100 ml (burned) is filled in a colorless glass transparent container, and room temperature (around 20 ° C.), ice-cooled, aluminum foil packaging (2 days) in a room not exposed to direct sunlight.
(Around 0 ° C.) and the color tone stability was examined. According to this table, the browning degree was 1 or less even when left at room temperature for 29 days, no remarkable browning was shown, and the storage stability of the purple sweet potato anthocyan dye was shown. The ice-cooled area and the aluminum foil packed area are more stable, and the light-shielding (aluminum foil area) is the most stable.

[0019] Note 1) The absorbance and browning degree at the start were as follows. 535 nm: 0.352, 430 nm: 0.145, 430 nm / 535 nm: 0.412

In this case, the change in red color (absorbance: 535 nm) of the red sake in the room temperature section was measured under the same conditions (room temperature not exposed to direct sunlight, 10 to 12 ° C.). The results are shown in Table 5 in comparison with.

[0021] Note 1) The redness is indicated by the main peak. A: 535 nm, B: 495 nm The increase / decrease is shown in% with the start time (day 0) as 100. The OD ⁵³⁵ of the sample (A) was 0.352. Note 2) The value of the use of red yeast rice is reported in Niigata Prefectural Brewery Laboratory 1990 page 70, FIG. 4-5.

According to Table 5, in the case of red sake using red yeast rice stored in a dark place (10 to 12 ° C.), 2
It can be seen that the red is very stable in the case of the aluminum foil section of the present example, despite the storage at about 20 ° C., while the red decreases by about 0%.

[0023]

As described above, the method for producing red sake of the present invention is constituted as described above. Therefore, high-quality red sake can be easily produced by using purple sweet potato as a part of koji raw material or as an auxiliary raw material. It has the effect that can be done.

[Brief description of the drawings]

FIG. 1 is a view showing a visible absorption spectrum of red sake.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Shoji Goto 2094 Otsu-cho, Kofu City, Yamanashi Prefecture Inside Yamanashi Prefectural Industrial Technology Center

Claims (3)

[Claims] 1. A purple sweet potato containing anthocyan,
Alternatively, a method for producing red sake, comprising using a red starch obtained by processing the same as a part of a koji raw material for sake production. 2. A purple sweet potato containing anthocyanin,
A method for producing red sake, comprising using red starch obtained by processing the same or red starch syrup obtained by processing the same as an auxiliary material for producing sake. 3. A purple sweet potato containing anthocyan,
To a red starch obtained by processing the same or a red starch syrup obtained by processing the same, 20 to 80% of brewing alcohol is added, and the red pigment is extracted with alcohol. A method for producing red sake, comprising adding (a pigment-dissolving alcohol solution) during the brewing process.