JPS58198286A - Preparation of sake(liquor) - Google Patents

Abstract

PURPOSE:To prepare Sake(liquor) having soft and mild taste, improved flavor and fragrance, by adding a carrot or a treated material thereof to raw blend for Sake during process for Sake prepartion. CONSTITUTION:A raw carrot, carrot heated instantly for a short time for 3min at 100 deg.C, ground material thereof, crushed material thereof, etc. as a raw material is added to raw blend for Sake during process for Sake prepartion. For example, the raw material is blended with a koji and/or yeast, cultivated to give unrefined Sake, which is processed by a conventional procedure to give refined Sake or low-class distilled spirits.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing alcoholic beverages, and more particularly to a method for producing alcoholic beverages using ginseng.

Carrots belong to the Apiaceae family, and contain 90% water and carbohydrates.
- (5% starch and dextrin, 2-1 sucrose, 5% reducing sugar) Carotene: approximately 13,000 IU, ash content: 0.5-1, and contains approximately 1.5-1 pectin and crude fiber, etc., making it an excellent yellow vegetable. It is widely produced throughout the year.

Particularly in recent years, it has been widely cultivated as a back crop for paddy fields, and in some regions, the cultivated area is over 100 ha, with yields of over 50 tons/ha. However, about 1/3 of them cannot be sold commercially because they are bifurcated or have lumps, and are only useful as feed, and in the worst case, they can be discarded or used only as fertilizer. I can't. Therefore, the effective use of ginseng, which has no commercial value and is difficult to dispose of, has been highlighted as an important technical issue in the industry.

In view of the current situation, as a result of intensive research into the usage of ginseng, we came to the conclusion that it is most advantageous to use it in brewing technology, and thus completed the present invention. .

That is, the present invention is a method for producing alcoholic beverages, characterized in that ginseng or a processed product thereof is added during the production process of alcoholic beverages.

In the present invention, ginseng or its processed product is added during the manufacturing process of alcoholic beverages, and alcoholic beverages broadly include moromi sake that has gone through a fermentation process and distilled spirits that are distilled from it.In addition to sake, This includes grape wine, apple wine, other fruit liquors, vegetable liquors, etc., and also broadly includes alcoholic beverages produced by processing these.

Furthermore, the method of the present invention can also be applied to recycled liquors such as ajirin, baijiu, synthetic liquor, vermouth, and liqueur.

The use of carrots not only makes it possible to color alcoholic beverages with beautiful red, yellow, etc., but also improves the flavor of the alcoholic beverage, making it milder in mouthfeel and having an excellent aroma. It was extremely difficult to add completely natural coloring to sake etc., but this method has made it possible to color sake easily and very beautifully, resulting in a completely new type of sake that is both appetizing and aesthetically pleasing. Therefore, not only is the demand for drinking sake expected to increase, but it can also be used as a cocktail pacer. Part 1! It is expected that the demand will increase dramatically. In addition, the latter effect of nine ginseng mentioned above is particularly noticeable in the case of distilled alcoholic beverages; using ginseng removes the unpleasant feeling of stinging on the tongue that is characteristic of distilled alcoholic beverages, making it extremely mild. Become something. These effects can be achieved not only with carrots, but also with processed products such as crushed carrots, juices, floating parts, etc. Furthermore, carrots or processed products thereof may be used freely, whether raw, heat-treated such as steaming, or enzymatically treated with koji. Furthermore, according to the method of the present invention, the unpleasant vegetable odor and freshness of carrots are also eliminated by the fermentation treatment or by the action of alcohol or other substances, and these off-tastes and off-odors are not imparted to the alcoholic beverage product.

To carry out the method of the present invention, carrots are used as a raw material, and carrots are used raw, heated for a short time at 100°C for 3 minutes, or steamed, and if necessary, ground carrots, It is also possible to use crushed materials. This is mixed with koji and/or yeast and fermented to produce moromi.

Koji is generally made from grains or other raw materials such as rice, barley, soybeans, pith, bran, millet, millet, corn, kolyang, starch lees, etc., as well as molds such as Rhizopus, Apcisia, and Aspergillus, and yeast. Aspergi
llus oryzle or Aipergilla
You can freely use the koji produced by culturing sawamori spores and using nine types of koji, and you can also freely use commercially available koji products as needed. Regarding koji, there are no problems in terms of availability. Although the main fermentation period varies depending on the raw materials used, etc., it is sufficient to take about 10 days to 7 weeks at a product temperature of 15 to 35°C.

In this way, mash having an ethanol content of about 9 to 19 inches is obtained. When the juice is squeezed, ripened for 10 to 30 days, and strained, a sake with an orange-yellow color characteristic of carotene is obtained, which is pasteurized in a conventional manner to obtain a long-storable ginseng sake.

Before this fermentation process, ethanol fermentation can be achieved by adding organic acids such as lactic acid, citric acid, tartaric acid, malic acid, etc. to lower the - to about 6.5 to 5.5. It will be done. Alternatively, instead of performing this organic removal treatment, Aspergillus niger,
Even when using koji using organic acid-producing bacteria such as Spergillus awamori and Spergillus kawach+, good ethanol fermentation can be achieved in the same manner as above.

On the other hand, by adding a preculture of bacteria belonging to the genus Corynebacterium, Vihydropacterium, Lactobacillus, Leuconostoc, and/or Deiococcus to crushed or crushed ginseng,... Also, ethanol fermentation is carried out well. In addition, even if glucose, sucrose, molasses, etc. are added to the ground or crushed product of these carrot wastes, and ethanol fermentation is performed directly using yeast, an orange-yellow liquor with an ethanol content of 9 to 19 inches is advantageous. can be obtained.

Similarly, good results can be obtained by adding carrot juice to toburoku, etc.

The method of the present invention has been described above for brewed liquors, but the method of the present invention can also be advantageously applied to various types of distilled liquors produced by distilling these as they are or their lees. You can get the same effect. for example,
If the sake mash produced as described above is distilled by steam distillation, indirect aerated distillation, direct flame distillation, vacuum distillation, etc., human roasted rice cakes containing carrots can be obtained. 10k
When g of mash is distilled, 1.2 to 4.51 of distilled liquor with 25 to 45 W/V% is obtained. Distilled spirits produced by this method do not have the unpleasant irritation to the tongue that is characteristic of distilled spirits, have a soft and mild feel on the tongue despite the high alcohol concentration, and have excellent taste and aroma, especially in modern times. It is well suited to the tastes of This method can be applied not only to yakichu made by distilling sake, mirin, doburoku, and synthetic sake, but also to yakichu made from toshira lees. It can also be widely applied to baked iron produced as a raw material.

Brandy, which is produced by distilling grape wine,
This method can also be widely applied to Carbatos, Awamori, Koriyan, etc. obtained from cider.

Examples of the present invention will be described below.

Example 1 a) Sake mash The following ingredients are fermented at 15 to 60°C for 10 days to produce sake mash.

8accharomycca cerevisiae
(Association No. 7) 11 bodies 2. Of crushed steamed carrots 1.5kg rice malt
p@rgi l1us awamori.

Make koji using IFO4116 in a conventional manner) 1. Okgb
) Main preparation The following ingredients are fermented at 20 to 55°C for 10 days to carry out main preparation.

Sake mash (manufactured by step a) above) 50 or crushed raw carrots 15.0 kg barley koji (As
pergil ho* awamori.

Koji made using IPo 459B according to a conventional method) 10.0 rights A mash is produced as described above, and after the mash is squeezed, it is post-fermented, strained and bottled according to a conventional method to obtain ginseng sake.

Normally, the period required for fermentation of sake mash is 10 to 1
It will last about 20 days at 8℃, and will be baked.

In the case of microorganisms, it is about 20 days at 10-65℃, but
According to the method of the present invention, the fermentation period could be shortened to 1/2. Furthermore, the starch in carrots could be saccharified without steaming (that is, raw starch was directly saccharified), and an excellent new sake product containing both the pigment and nutrients of carotene was obtained.

Example 2 The mash obtained in Example i b) (i.e., the mash after main fermentation) was steam-distilled using a conventional method to produce Yaki-chū 51 having an excellent quality with an ethanol content of 35 W/V%.
was manufactured.

The component composition of the products obtained in Examples 1 and 2 is as follows:
As shown in the table.

Table 1 Example 3 1) Sake starter Same as Example IM).

b) Raw acid bacteria mash The following ingredients were cultured at 30°C for 5 days until the lactic acid content was 0.
Produces 85% moromi.

Crushed steamed carrots 50 Qd 10ilC) Main preparation The following ingredients are fermented at 15 to 60°C for 10 days to carry out main preparation.

a) Kyushubo 5002 crushed carrots 15.0kg crushed corn
5.0 kdb) and Tokumou acidono moromi 500 d Mugi II (Example 1b)) 5. OA:
y The mash is produced as described above, and after the juice is squeezed, it is post-fermented for 10 days using a conventional method, strained, and bottled to produce a high-quality ginseng sake.

Example 4 The mash obtained in Example 5 c) was distilled by the method of Example 2 to produce an excellent shochu containing 1ii25% W/V of ethanol7.
51 was manufactured.

The compositions of the products obtained in Examples 6 and 4 are shown in Table 2 below.

Table 2 Examples 5 to 7 Example 5 In step 9 of the Lactobacillus bacterium, B
ifidobacterium longum (
λTCC15707), Leueonostoc m
esenteroides (IFO3426), P
ediococcus 5oyae (IAM 1
The procedure of Example 6 was repeated using each of 697) to obtain an excellent ginseng paste.

Claims (1)

[Claims] A method for producing alcoholic beverages, which comprises adding carrots or a processed product thereof during the production process of alcoholic beverages.