JPS59179059A - Preparation of kneaded and activated japanese sake - Google Patents

Abstract

PURPOSE:To obtain a kneaded and activated fluid or pasty Japanese SAKE, which can be taken properly by diluting with water or hot water, by adding SAKE lees and alcohol to unrefined SAKE, and kneading and grinding the mixture. CONSTITUTION:Refined SAKE lees and alcohol are added to unrefined SAKE just before the flitration with a filter-press, and the mixture is stirred, mixed and kneaded with a slant bowl kneader mixer. The produced paste is aged and filtered to obtain a smooth and viscous kneaded and activated SAKE having high viscosity and composed solely of extremely fine particles. The SAKE is filled in a polypropylene tube and marketed. When the SAKE is diluted with a proper amount of hot water, a warmed unrefined SAKE suitable to drink can be obtained instantaneously.

Description

[Detailed description of the invention] The present invention relates to a method for producing a new kneaded activated sake.

More specifically, the present invention relates to a method for producing a liquid or one-stroke kneaded sake that can be mixed with water or hot water and drunk as appropriate.

In general, sake that is not pasteurized is called active sake, and has come to be sold on the market quite a lot. Activated sake has not been subjected to any heat changes due to pasteurization, so it has the same taste as mash, and is particularly preferred by connoisseurs. but,
Because activated sake is not pasteurized, some of the enzymes and brewing microorganisms remain and there is a risk of spoilage, so it could not be kept on store shelves for long periods of time.

On the other hand, in the sake manufacturing industry, a large amount of sake lees, which is the residue left after pressing sake mash, is produced. However, the field of use of this sake lees is very narrow, and industrially it is used as a raw material for manufacturing kasutori shochu, Narazuke, kasuzuke, synthetic sake, lees vinegar, etc., and for general consumers it is used as a raw material for manufacturing lees juice and synthetic low sake. As sake lees is only consumed and used to a small extent, there has been a desperate need in this industry for the development of new industrial uses for sake lees.

Therefore, as a result of repeated research to develop activated sake that does not spoil and activated sake that uses sake lees, a mellow paste was obtained by directly mixing sake lees and alcohol with sake mash and grinding the mixture. The viscosity of this ha-suto can be adjusted freely even if it is left for a long time without spoiling and the alcohol and sake lees do not separate.

It has been discovered that it has a gel-like appearance and can be placed in various containers, such as tubes. Based on this new knowledge, he continued his research and was able to obtain a completely new type of active surface, which is not a C scissor-like structure, but a previously unknown liquid or semi-solid one.

The main raw materials in the method of the present invention are sake mash, sake lees, alcohol and/or alcohol-containing substances.

The sake mash may be any mash that is called mash during sake brewing. If it is young moromi,
It is only necessary to ripen it for a while after kneading, and if it is a twisted mash just before straining, pressing and filtration, it can be manufactured in a short time after kneading.

In addition, the sake lees can be used in a wide variety of ways, such as pressed residue of refined sake mash, but its quality and components greatly affect the product refined sake, so the type of sake lees should be selected depending on the desired product refined activated sake. In recent years, ginjo (ginjo), which uses extremely highly polished brewed rice, has become popular, and the ginjo lees obtained from this ginjo moromi have an excellent aroma and are particularly excellent as a raw material for mizusuki.

Further, although alcohol is used as an additive, it is convenient to use the higher the concentration. In order to prevent the active surface of the Makura activated sake of the present invention from rotting, it is preferable that the alcohol in the product has a seismic intensity of 25 to 0% or more, and for this purpose, 95% alcohol is preferably used. However, it is advantageous in manufacturing.

In addition to alcohol bath liquid, alcohol can be substituted or used in combination with alcohol-containing substances. Examples of alcohol-containing substances include sake, synthetic sake, mirin, sakiyo, grape wine, whisky, planochi, and combinations of these 41/l.

In the present invention,? Sake lees and alcohol are added to Pf sake mash. Sake lees is added sufficiently to make the agricultural product at least in a liquid state or a base state. The preferred amount of cavity lees is 50-13 for 100e of sake mash.
Approximately 0 kg can be given.

In addition, the amount of alcohol and/or alcohol-containing substances added can be changed as appropriate depending on the desired viscosity of the product and its alcohol content. I'm in the middle of the day. The alcohol content [mouth'r1- is appropriate'11) can be varied widely within the song, but usually the final alcohol content of the product is around 25% to 00%. It is preferable to adjust.

When preparing a mixture of sake mash, sake lees, and alcohol, it is not preferable that large particles such as broken rice grains be mixed in when thoroughly kneading and pulverizing the mixture. To do this, the ingredients must be stirred finely and at high speed, ground in a mortar, shaken in a mortar, stirred, mixed, and kneaded in a pickling machine, and crushed with a pick. By sufficiently kneading the material in this way, the raw material is finely ground and its viscosity is increased. At this stage, brewing acids and sugars may be added if necessary. If desired, it may be aged, for example, for about 6 to 50 days.

The gelatinized strawberries still contain large particles, which may reduce the viscosity and the quality of the product.
It is preferable to filter the mixture through a screen 7 with a mesh of an appropriate size depending on the degree of kneading. Usually and preferably ')x3
It is preferable to pass it through a screen with a mesh size of mm or less.

Since the filtered and squeezed kneaded sake is in a fluid or base state, it is stored in a plastic container, plastic wrapping paper, tube, strainer container, or other suitable container. The product according to the present invention (1. Unlike conventional ?tT sake, it is in a gel-like or semi-solid form, so there is no restriction that it must be packed in a glass bottle, etc., and it is very advantageous from a packaging standpoint. Moreover, since the water content is low, transportation and warehousing costs are extremely low, and there is no risk of damage to containers, making it extremely advantageous in terms of distribution.

The kneaded sake produced by the method of the present invention can be immediately made into hot or cold sake by adding an appropriate amount of hot or cold water, and by adjusting the amounts of lees and alcohol used, novel and previously unobtainable sake can be obtained. You can obtain a delicious alcoholic beverage, and it can be eaten directly as a sweet soba-activated sake, and since it is in starch form, it is very easy to add it to other foods and drinks. be.

Hereinafter, the present method 1 will be described in detail with reference to Examples.

Example 1 100/1. ! 9
Add 95% alcohol so that the alcohol concentration of the final fermented sake is 25%, and add this mixture using a slanted bowl-type stirring and crushing machine with two pestles.
Stirred, mixed, and kneaded.

After the resulting paste was aged for 4 days, it was filtered through a mensch screen with mR mesh to obtain a smooth and viscous kneaded sake consisting only of very fine particles.

This was placed in a polypropylene tube to prepare an active product. By adding an appropriate amount of warm water to this, a warmed sake was obtained, which was not only rich but also had a smooth texture, aroma, and extremely delicious taste despite the solid content.

Agent Patent Attorney 1) Parent Male

Claims (1)

[Claims] (1) Add sake lees and alcohol to sake mash. A method for producing nerikatsu sake, which involves kneading, crushing, sieving out large particles, and obtaining nerikatsu sake. (21) The method for producing nerikatsu sake according to claim 1, characterized in that large particles are sieved using a sieve of 3 x 3 u or less.