JPH11137238A - Production of brown sake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production process for brown-colored SAKE having excellent fragrance and brown color. SOLUTION: Rice grains are heated until they are scorched to brown and the brown scorched rice grains are admixed to the main rice grains and further steamed rice, malted rice and water are admixed thereto to effect fermentation whereby the objective fragrant and brown-colored SAKE. Rice grains are allowed to absorb water, scorched with heat to prepare roasted brown rice grains. Then, the roasted rice grains are added to the main rice grains in an amount of 10-80 wt.% based on the main rice grain. Further, steamed rice, malted rice and water are admixed to the mixed main grains and the mixture is fermented.

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 brown and savory brown liquor using roasted rice.

[0002]

2. Description of the Related Art As is well known, ordinary sake is prepared by adding water, lactic acid, yeast, etc. to steamed rice or koji rice as a raw material to prepare two or three stages.
It is manufactured in stages. For this reason, the color and the fragrance are substantially constant, although there are some changes depending on the type.
This is because in the case of sake, the color of the koji rice as a starting material is almost constant. In the present specification, the total rice is steamed rice,
It means the sum of koji rice (fried rice).

[0003]

As a result of various studies, the inventor of the present invention has found that burning rice as a starting material with heat causes a burning odor to remain as fragrance, and a brown liquor is obtained by the burnt pigment. I understood that.

[0004] Accordingly, it is an object of the present invention to provide a method for producing brown liquor which is fragrant and brown.

[0005]

According to the method for producing brown liquor of the present invention, browned roasted rice is added to a part of steamed rice until the rice is heated to brown, and then steamed rice, koji rice and water are added. To be fermented.

Further, according to the method for producing brown liquor of the present invention, the rice is absorbed and then the rice is burnt with heat to produce brown roasted rice, and the roasted rice is added in an amount of 10 to 80% by weight based on the total rice, In addition, steamed rice, koji rice and water are added for fermentation. Steamed rice may not be used when a large amount of fried rice is used.

[0007] Either white rice or brown rice may be used as the roasted rice.

[0008] The present invention is similar to the conventional sake production method.
Although it is made in a stepwise manner, the purpose can be sufficiently achieved with two steps.

[0009] When the ratio of the roasted rice to the total rice is less than 10% (weight), the effect of the fragrance color is small, and when the ratio is more than 80%, the alcohol content is small.

[0010] Further, it is preferable to put the water-absorbed rice in a pot or the like and heat it. In this case, the gelatinization of starch is promoted by moisture and heat, and the starch is well dissolved in the mash.

It is not preferable that charred charcoal is produced by making the roasted rice, so it is preferable to always stir. As described in the claim, the rice used for the roasted rice may be either brown rice or white rice, but brown rice has a lot of protein and white rice has little, so there is a slight difference in the burning smell. Brown rice tends to have a high burning odor and white rice tends to have a low smell.

In the following Examples and Comparative Examples, steamed rice is also called "kake rice" in ordinary sake production, and is immersed in rice and water, drained, and steamed with steam.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION

[0014]

Example 1 Alcohol was made with the following blended ingredients, using fried rice of white rice (polished rice ratio 70%) as the first addition.

[0015] As the yeast, a sake yeast suspension cultured in a YM liquid medium (yeast extract 0.3%, malt extract 0.3%, peptone 0.5%, glucose 1%) for 7 to 10 days was used.

Saccharomyces cerevisiae was used as yeast. In this example, the ratio of using the fried rice, that is, the ratio of the fried rice to the total rice is 10.5%.

[0017]

Example 2 Using fried rice for the first addition and the intermediate addition, liquor was produced with the following recipe.

[0018] The yeast used was Saccharomyces cerevisiae, the same as in Example 1. The percentage of use of fried rice was 33.5%.

[0019]

Example 3 Fried rice was used for all of the first, middle and tori sauces, and steamed rice was not added, and sake was prepared according to the following recipe.

[0020] Also in this example, Saccharomyces cerevisiae was used as the yeast. The rate of using fried rice is 80%. Steamed rice was not used.

[0021]

[Comparative Example] For comparison, sake without fried rice was prepared using the following formulation.

[0022] With respect to the above Examples 1 to 3 and Comparative Example, analysis after the upper tank was performed. The results are as follows.

[0023] Here, the chromaticity was measured using an ultraviolet-visible spectrometer.

As can be seen from the above table, in Examples 1, 2 and 3 of the present invention, the brownness was increased in proportion to the amount of the roasted rice in comparison with the comparative example. The fragrance was also strongly felt in proportion to the roasted rice.

The alcohol content decreases as the amount of fried rice increases, which is presumed to be due to the fact that rice starch carbonizes due to heat during the preparation of fried rice, and as a result, alcohol fermentation deteriorates. Furthermore, the degree of amino acids also decreased in proportion to the use of the roasted rice, which is also presumed to be due to carbonization of the tank protein in the rice by heating.

From the above points, carbonization of starch and protein slightly reduces the production of alcohol and amino acids.
It can be seen that the carbonization has a significant effect on the flavor and color of the sake. Therefore, according to the present invention, products having different flavors and colors can be obtained.

[0027]

Example 4 Sake was prepared using the following recipe by using brown rice and roasted rice for the addition.

[0028] The same yeast as that used in Examples 1, 2, and 3 was used. In this example, the rate of use of roasted rice was 46.5%.

[0029]

Example 5 Liquor was prepared by using the following blended ingredients using brown rice of brown rice for nakazo and tori.

[0030] The same yeast was used as described above. The usage rate of brown rice in this example is 69.5%.

The liquors performed in Examples 4 and 5 were analyzed after the upper tank, and the following table was obtained.

[0032] In these examples, brown rice was burnt and had a particularly fragrant color and a dark brown color. It is presumed that the reason why the amount of alcohol produced was small is that brown rice having a low starch content was treated with high heat, so that the starch was carbonized and the content was reduced. 15% alcohol for ordinary sake
That's it for those who prefer high alcohol content,
It is better to blend another sake with a higher alcohol concentration.

When comparing the fried rice of white rice with the fried rice of brown rice, the brown rice had a higher fragrance and a richer taste.

[0034]

As described above, according to the present invention, by using fried rice instead of steamed rice at the stage of preparation, it is possible to obtain a flavored and brown liquor, and a liquor having a different fragrance from conventional liquor. Can be made. Moreover, since only the roasted rice is used as the starting material instead of the conventional steamed rice, no special equipment is required and the production is easy.

Claims (4)

[Claims] 1. A method for producing brown liquor, characterized by adding browned roasted rice to a part of steamed rice until the rice is heated to brown, and further adding koji rice and water for fermentation. 2. Absorb the rice, burn the rice with heat to make brown roasted rice, add the roasted rice 10 to 80% by weight to the total rice, and add steamed rice, koji rice and water to ferment. A method for producing brown liquor, characterized in that the method comprises: 3. The fried rice is made from white rice.
The method for producing a brown liquor according to any one of the above. 4. The method according to claim 1, wherein the roasted rice is made from brown rice.