JPS5995877A - Production of alcoholic beverage - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] The present invention relates to sugar solutions, particularly substantially pure cane sugar solutions.

The present invention relates to a method and composition for fermenting an aqueous solution of fructose and glucose to produce ethanol paste that can be used in the production of alcoholic beverages.

Many beverages contain more than about a volume of ethanol (spirit d).
link), such as gin, whisky, vodka or rum with effervescent or effervescent
t) and/or flavored soft drinks (sof
alcoholic beverages such as tonics or (soda water, bitter lemon or lemonade). However, alcoholic beverages may be prepared by mixing fruits or vegetables such as grains, matshu (n=
It is produced by a complicated process consisting of emitting ash) and recovering the alcohol from the ash by distillation;
I'm in i9sah.

Also, alcoholic beverages are subject to high excise taxes due to their high alcohol content, and the distillation of alcohol is under strict scrutiny: it is prohibited by law everywhere except in places where alcoholic beverages are sold. ing. Seventh Conclusion: Alcoholic beverages have become expensive and cannot be easily manufactured by someone who is not an expert in brewing.

The present inventor has now discovered that it is possible to produce such a beverage similar to #'A4 containing A7 Recole without distilling ethanol, and that a single beverage produced by direct fermentation at home. A 15N method was developed to produce a flavored yuzu drink from different types of alcohol.

Therefore, according to the present invention, in the method for producing aqueous ethanol, more than 20% of the charcoal 7J Fermentable carbohydrates consisting of ex-BS sugars/species O.'l:
Add water containing more than that to 'ib 14', prepare an aqueous solution containing efnol, and then ferment]1
An ethanol aqueous solution having a selected flavor, characterized in that it combines 1 J% of hyakumi in the water bath or after fermentation to produce a beverage with a desired flavor. A manufacturing method is provided.

British patent no.
The production of alcoholic pastes with 100% alcoholic acid and taste) is described. This alcohol-based flavoring agent (
A cocktail-type beverage can be prepared by mixing the beverage with a flavoring agent. However, in the method described in the above-mentioned British Patent Specification A1'' specification, it is essential to use a particular boiling wort pace and fermentable carbohydrate obtained from a particular malt.
Is the r-carbohydrate at most the total amount of fermentable materials? O,,
Z S %, much less than this amount being used in the examples described in the above specification. Furthermore, the process described in the above specification is not suitable to be carried out under home conditions and the process requires the use of ingredients that are not readily available to amateur brewers.

However, a substantially pure aqueous solution of sugar is disclosed in British Patent No. 1. ≠7.2. Ingredients that are readily available to amateur brewers or should be supplied to amateur brewers by fermentation without substantial presence of fruit or vegetable mathus as required in Riza No. 0 Specification Blindness Using ingredients that can be easily blended into fermentation additives, and
Simple methods and equipment that allow you to manufacture the desired product at home. and can be used to obtain a product with less color and less flavor. This product was then coated with British Patent No. 1 to eliminate the residual flavor and color that inevitably arises when using wort and pop extracts. Guar 2. It can be flavored to give the desired flavor of the drink, for example, gin and tonic, whiskey and ginger, rum and cola flavours, rather than the strong flavorings used in alcoholic beverages. In the product of the present invention, the seven samurai characteristics are added to the flavorings incorporated in the product, so fermentation can be carried out in a similar manner and simply by using different flavorings. Mountain beverages can be produced. Furthermore, by using the method of the present invention,
Said British Patent No. 1. ≠7.2. The method described in R.O. allows the production of beverages with an ethanol content greater than the maximum &% value.

In this specification, the term monoalcohol-based is used for convenience to refer to an aqueous product containing proportionate proportions of ethanol obtained during the fermentation of sugar and, in some cases, other alcohols, such as fusel oil. means.

In Method C of the present invention, the alcohol Φ base is produced directly by fermentation of substantially pure fermentable sugar. The present invention applies to a wide range of sugars, especially mono- and di-aldopentoses and aldohechinoses and their keto-congeners. 9. The sugars used in the present invention are themselves obtained from higher carbohydrates, such as those obtained by hydrolyzing cellulose, starch or polysaccharides and subjecting the product to, for example, fractional distillation or crystallization.

A typical example of such products is invert sugar obtained by treating sucrose with acid. However, it is preferable to directly use natural mono- or disaccharides, especially glucose, galactose, fructose, sucrose, maltose or lactose, or mixtures thereof, in the process of the invention. These can be obtained from a wide range of sources, for example from sugar beet or sugar cane. The term saccharide as used herein therefore refers to the material to be fermented in the process of the invention and in its general sense refers to any fermentable mono- or disaccharide as the context may tolerate.

In the process of the present invention, substantially pure sugar is used to produce an alcohol paste that is substantially colorless and odorless and thus can be subsequently flavored. Therefore,! It is preferable to use sugars containing less than 50% of impurities, especially proteinaceous substances. Some of the sugar used in the process of the invention may be provided in the form of fruit or vegetable mash, juices or concentrates, which may: a) have an off-flavor that is not pleasing to the product; f
lavour ) and/or color, so
7.7 of the panoramic view of sugar to be fermented! It should be used at a weight of less than 1%, preferably less than 1% by weight.

Substantially pure white sugar obtained by refining sugar beet or a mixture of sugars in cane
Particular preference is given to using gar). Darning sugar is commercially available in crystalline form and is known in the UK as white grit. When the weight and volume of sugar used in the process of the invention are given, it is to be understood that these contain the water of crystallization present in the sugar crystals. If sugar is used in the syrup carrier for any of the ingredients in the mixture to be fermented, this sugar is preferably the same as the sugar to be fermented, and the amount of sugar to be fermented is calculated. When included.

In the method of the present invention, an alcoholic paste is produced by fermenting an aqueous solution of sugar. Fermentation is carried out using all conventional methods when some of the carbohydrates are derived from grapes, fruit or grain mathus. That is, sugar is dissolved in a suitable amount of water; for example, 0.2 to
Dissolve 3 liters of sugar in 2y-rl of water. Does water dissolve sugar? Can be heated to facilitate. Because of this dissolution, yeast bacteria,
Preferably Sacchromyces
) or selected from Candida species 5 such as Saccharomyssus cerevisae (Sacchr.
Saccharomyces ceririsae), Saccharomyces oVifo
rma) or Candidapsoi P. tropicalis (Oan
P. dida pseudotropicalis), optionally with fermentation aids, and keeping this mixture in a vessel equipped with a steam lock to allow all the carbon dioxide to escape during the fermentation, for example, in a conventional manner. Ferment it with Fermentation is, for example, Gu, Hiro≠~”3s,
It will be held at oc.

However, the inventors have found that when using conventional fermentation aids, especially fermentation aids based on inorganic ammonium salts,
When substantially all of the pure sugar was used, fermentation was often not completed. As a result, the resulting alcoholic paste often contains unfermented sugar and has a low alcohol content, for example less than 3 gb.
・I can't get it. This is true for certain beverages, such as Sweet Pelkit or Kanno ξ.
)-type drinks are permitted. However, for many beverages it is necessary to obtain an alcoholic pace with a low unfermented sugar content and a high alcohol content.

The present inventor believes that the above-mentioned problems that occur when using conventional mucilaginous compositions (fermentation aids) are due to a lack of the proteins and vitamins necessary for the yeast in the raw material mixture to be active. We found that this is due to the fact that Conventional fruit and vegetable matshu typically have more than enough vitamins and protein to keep the yeast active and fermentation to occur to the desired degree. The method of the invention was carried out. In this case, these substances are not present in the sugar and therefore the sugar is fermented by yeast to an extent of *MI* and an alcohol content of more than 3 parts by volume is obtained, for example from 72 to 1 part by volume. For this purpose, it is necessary to add vitamins and proteins.

According to the invention, therefore, the method for fermenting carbohydrates to produce an alcohol base, preferably containing at least 3 volume fi% of alcohol, contains at least One is from the vitamin B complex] j4 It is said to be blended with a fermentation aid containing seven or more of the discovered vitamins and seven or more of the proteinaceous amino acids or their derivatives. A method for producing alcohol 4-s is provided.

Fruit and vegetable juices or extracts, grape bites, and apple juice provide some of the necessary vitamins and amino acids. Alternatively, malt extract may be used.

However, such juices or extracts can vary in composition and contain undesirable substances, such as the resulting alcoholic paste and foreign flavors.
r ) and other types of proteins that impart color. Therefore, we use virtually pure vitamins and aminos Ink and vitamin/amino h! It is good to make cocktails (6.41 from iMi ingredients).

The vitamins used in the present invention preferably include B6 and include vitamins from other groups.

obtain. A particularly preferred vitamin for use in the present invention is μ
selected from m-aminobenzoic acid, biotin, folic acid, inositol, nicotinic acid, pantothenic acid, pyridoxine, riboflavin and naamine.

Vitamin B of 2 seconds or more during fermentation mixing
It is preferred to use a mixture of. The optimal vitamin selection depends on the yeast used to ferment carbohydrates and can be easily determined by simple trial and error testing. For example, each of the B vitamins is 0.0 per / of the mixture to be fermented.
．． 2 to 1000 milligrams, preferably / to 700 milligrams, should be used in the whole mixture of vitamins.
An amount of ~5ooo milligrams is used, preferably 10 to SOO milligrams.

Preferred proteinaceous amino acids are alanine, arginine, asno-ξrutinic acid, asparagine, cysteine, curtamic acid, curcumin, chrysine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, soroline, serine, trionine, tributophane, tyrosine and fL is selected from the group consisting of: It is usually desirable to use mixtures containing three or more amino acids in the mixture to be fermented. The optimal mixture of optional amino acids to be run will depend on the yeast used to ferment the carbohydrate and can be easily determined by simple trial and error testing. It can be used in the salt form, especially as a hydrochloride or as a calcium salt.If the amino acids are each added to the mixture to be fermented/J!
/o,s,=oo milligrams, preferably 7-10
0 milligrams of li", the total mixture of abanoic acids was /
! This j) / ~ / o o o om181J-4 or S~3 o o my site is used.

The above vitamins and amino acids V1 are gradually consumed as the fermentation progresses, and the above numbers are the total requirements for fermentation. What you say will be rejected.

The fermentation aid mixture used in the process of the invention may also contain other components, such as inorganic sources of nitrogen and/or phosphorus and/or potassium, such as ammonium sulfate and/or rJ
, 1m R ammonium; i+a potassium: calcium and/or magnesium salts, such as carbonate or trichloride salts; and small metal salts, such as sodium, boron, copper, manganese or subsalts, such as sodium chloride (f). Other materials such as these can be used in conventional fermentation systems, eg, the nitrogen source typically supplies 0.1 to 101 N per liter of the mixture to be fermented.

If desired, flavor enhancers such as citric acid can also be present or added after fermentation has taken place.

Fermentation aids can be added to the mixture to be fermented from the beginning, for example mixed with the yeast required for the fermentation, or they can be added in part or in whole at some point during the fermentation. For example, fermentation aids may be prepared as aqueous solutions or suspensions, sometimes on a sugar base.
1 Sugar base is initially added to the mixture to be fermented. However, the fermentation aid may be prepared in whole or in part as a dry powder mixture.

As mentioned above, the fermentation is carried out in essentially conventional manner.

If desired, keep the fermentation mixture warm.J~29. /I
.

Maintaining the temperature of carbohydrates may aid rapid ex-Qfk.

The pH of the fermentation mixture is preferably maintained in the range of 0 to 40 g, preferably 5 to 40 g. If desired, more than seven buffers such as potassium phosphorus may be present in the fermentation adjuvant mixture if they are not already present. Preferred buffers include calcium carbonate and/or carbonate. This is Magui Sium.

Fermentation is carried out until the carbohydrate IL in the fermentation mixture is substantially completely fermented, ie, until the specific gravity of the mixture has fallen to the desired value. For example, the mixture is 8/30~/, OJ
It is desirable that the fermentation is stopped after the specific gravity of the mixture reaches a value between o, y s and 0,2 g.

If the fermentation does not spontaneously stop within the desired range, it may be possible to sub-ferment it using any suitable means, e.g. by adding sodium metal sulfite to the fermentation mixture. Stop it.

As mentioned above, the fermentation product is alcohol-based, e.g. containing 70 to 10% by volume of ethanol, but the fermentation mixture in the fermentation material to be fermented is suitable. By sending a VC and/or before reaching the end point 1'? Even higher or lower alcohol concentrations can be achieved by stopping intoxication. It can be alcohol-based filtered to remove solids and yeast and can be treated with a clarifying agent in a conventional manner to produce a substantially clear bath. If desired, the solution can be passed through activated charcoal or other suitable substances or otherwise treated with an IS substance to improve the color and flavor of the solution.

Add desired flavoring by any suitable means? Can be formulated in an alcohol base. That is, alcohol or other alcohol-enriched beverages and the flavorings of the soft drink it is desired to imitate may be added to the alcohol beverage after fermentation as a thickening liquid. Alternatively, some or all of the flavoring agents may be added before or during fermentation. For example, the flavoring agent is formed by sugar, especially sucrose, as a thickener in the syrup carrier. Flavorings can be chosen from a wide range; examples include Campari and tonic or soda; Permosotto and tonic or lemon; Gin and tonic or bitter lemon; Whiskey and ginger; Vodka and tonic or soda; Rum and lemon or cola; or brandy and soda or ginger. If a low calorie beverage is desired, some or all of the sugar in the flavoring may be replaced with zatukarin and/or Other synthetic sweeteners may be used.The method 5) of the present invention allows the amateur brewer to To provide a simple means to conveniently produce a wide range of alcoholic beverage types.

The alcohol base along with all flavoring agents may be made difoamable by any suitable means. That is, an alcoholic base can be diluted with a suitable effervescent soft drink just before consumption, for example a gin and tonic type base can be diluted with, for example, approximately an equal volume of tonic water to form a effervescent gin and tonic. Type of beverage can be obtained, and beverage is J-za capacity%
of ethanol or more than 7'L of it. Alternatively, if it is desired to drink the alcohol at a high pace and with a high swirl, e.g. no-da-stream type carbonation (base carbonation in the groove can be made more effervescent).Brewing If the household waits before consuming the alcohol base, the alcohol base can be subjected to a secondary fermentation process in a sealed bottle using conventional techniques.

The materials needed to make the alcohol paste and flavoring agents can be easily incorporated into kits for sale to the general brewer, who is not a VC liquor manufacturer, for home use. If you are trying to make an alcoholic beverage using Kiratra, this method is a conventional grape wine and other home brewing kit. Natural fruits, vegetables and/or grains
If juice, juice or concentrate is present, this will be a smaller proportion of the total fermentable carbohydrates to be fermented, typically 90.2% of the total fermentable carbohydrates. ! ; 4; care is taken to provide only a proportion of less than 4% by weight; and flavorings are substantially absent from the fermentation product.

Therefore, the present invention provides a flavoring agent containing a flavoring agent, a flavoring agent, and a flavoring agent contained in a sugar syrup;
↓ VC pure vitamins with more than 10 or more fruits!
lA (at least one of these is derived from the combination of vitamin 88) 0.00 /~♂ parts by weight, if removed from the proteinaceous essential amino acids, it will be substantially more than 1-2 or more For fermentation, as pure aminopolyte, 00/~triple tfi and as an optional ingredient, 1) inorganic nitrogen source, potassium source and/or salt, which can coexist with the mother; 4 source 0. /~1
This product is provided in combination with 6 vessels containing 0 N parts of fermentation aids. The amino acids can exist in the form of other derivatives and these substances can be prepared, if desired, in the form of a solution or suspension in sugar syrup. The fermentation aid is preferably packed in a substantially sterile, airtight container, such as a glass or plastic pin (metal foil or similar bag). The kit contains 8 ounces of fermentation auxiliary agent in the form of a bath solution or suspension. , especially when contained in a separate container! J: That would be a no-no.

The fermentation aid is prepared by dry mixing all of the required ingredients using conventional techniques. However, when a liquid composition is used, the composition is typically
Preferably, it is pasteurized or sterilized by VC heating at 0° C. or by adding a preservative, such as sodium meta-monosulfate.

The compact container is preferably housed in a cardboard or similar container together with the yeast, preferably 30 to 30 g of dry yeast, to form a packaging unit. The packaging unit typically contains the following ingredients: will include.

a) Substantially pure proteinaceous essential amino acids and substantially pure vitamins, at least one of which is a vitamin B complex, and as optional ingredients inorganic nitrogen and/or potassium and which are physiologically compatible with the fermentation yeast. / or a fermentation aid consisting of a mixture of phosphorus sources, 2S to S02; b) fermentation yeast, 2 to 30? C) as an optional ingredient, preferably substantially pure sugar or optionally one or more synthetic sweeteners, such as saccharin, a fermentable carbohydrate containing up to 3 oooy of sugar; d) as an optional ingredient; one or more flavoring agents other than flavoring agents derived from fermentable carbohydrates;
and e) as optional ingredients - water as a carrier for one or more other ingredients, up to zoooo-.

Next invention? Parts and cents in the Examples are by weight unless otherwise specified.

Example/Protein essential amino acids (7,<z qg portion) and vitamin BI HB6 rF
Inositol and nicotinic acid (2, ? 1 part) -
Dry mix together with fermentation aid mixture? Manufacture. These amino acids and vitamins are food grade substances and are essentially pure9.Into this mixture are the following ingredients? Added. 0.7 parts of a microneedle element mixture containing sodium, copper, zinc, iron and manganese sulfates or chlorides: n+
Ammonium fi acid and ammonium phosphate 6.2 parts, potassium phosphate and sulfur 1) Magnesium each da, S part, Hanawa f
0.3 parts each of hypotassium and calcium chloride. This dry mixture is packaged in gold foil bags or sterilized for dispersion in 700 ml of demineralized water and packaged into kits for use by amateur brewers.

All of the above-mentioned fermentation aids
ccharomyces cerevisae) yeast 31 and substantially pure sucrose 1000? ? Mixing with qpoo volume parts of water at temperature 0 to 11. The mixture has an initial specific gravity of 090. This rL is fermented for one day at 26.7°C (00F) under closed fermentation conditions. At the end of this time, the specific gravity had dropped to 0.99.3.

Remove all yeast and other solid residue from the top liquid and
Leave to cool for a day to obtain an alcohol base that is virtually clear and has a water-like appearance. It has a mild, neutral flavor and contains about 7.28% ethanol.

A sample (approximately 10 O'&f+) was taken from this alcohol base and then
``L, citric acid and non-flavoring agent and tonic flavoring agent (
13ush Boake A11en Lim1ted
commercially available product)? Add sucrose syrup to impart the desired gin and tonic flavor. Next, dilute this mixture with 1. nick water and make approximately 1% alcohol. to obtain a sparkling beverage containing.

Another alcohol-based sample was flavored with gin and tonic flavoring and carbonated with SodaStream carbonation. The sample was held on the machine for at least 7 minutes after injection of 00H to reduce the noise generated by the foam of the carbonated beverage after removal from the machine.As a result, a 72~/j% by volume reduction was achieved. A foaming gin and tonic type beverage containing ethanol is obtained.

Third sample (approximately 7000 parts by volume)? A total of 5 v.c. bottles with 100 ml of alcohol were prepared and subjected to two fermentations at intervals of 3 weeks to produce a foaming alcohol base. This can be flavored with gin and tonic flavoring to produce 7.2~/J volume % ethanol? A foamable dinotonic type beverage is obtained containing the following.

COMPARATIVE EXAMPLES When the process of Example 1 is repeated, but using a conventional grape concentrate to provide more than 10% of the fermentable carbohydrate, the resulting alcohol base is properly colored. Moreover, it had a strong flavor and was completely unsuitable as an alcohol base for producing mixer drinks.

The method of Example/Example/ was repeated, except that d to be fermented was also prepared using commercially available ginger ((zinget)) for the compound VC.
Flavoring: whole egg, this is the flavor of ginger? I made an alcohol base. This base can be flavored with vodka flavorings, as described in the examples, or by a second fermentation or with gin or two-year ale. Foaming properties can be increased by mouth or by blowing carbon dioxide gas.
t) can be done.

Example 8 Example/method? Repeatedly, but with a vitamin complex that also includes pantothenic acid, inositol, piotin and 0-p-aminefenozoic acid, and histidine, methionine and tricytophane? Containing amino acids γiA Iy, and what? It was added using The mixture of fermentation auxiliaries used was essentially all vitamins, amino acids, microelements and beneficial inorganic salts.
It is included in the M1 ratio of RI:ZA00. Such fermentation adjuvants are used in the fermentation of all substantially pure sucrose alcohol bases.
Color and flavor similar to alcohol based? The same could be used to produce flavored alcoholic beverages.

-41/

Claims (1)

[Claims] /, 20.73% by weight of the fermentable carbohydrates used
An aqueous solution containing seven or more fermentable carbohydrates, each of which is substantially pure fermentable sugar, is fermented to prepare an ethanol-containing aqueous solution, and a predetermined flavoring agent is then added to the aqueous solution. A method for producing an ethanol aqueous solution having a selected flavor, the method comprising producing a beverage having a desired flavor. 2. The method according to claim 1, characterized in that the protein material contains 5% by weight or less of fermentable carbohydrates. 3. The method of claim 1, wherein the fermentable carbohydrate consists of substantially pure sucrose, glucose and/or fructose. Hiroshi: Fermentation is carried out using fermentation auxiliaries (these vitamins) consisting of at least seven vitamins selected from the vitamin B complex (complex) and seven or more proteinaceous amino acids or their derivatives. and amino acids are preferably substantially pure)
The method according to any one of claims 1 to 3, which is carried out in the presence of. ! , an aqueous solution containing substantially pure sucrose, fructose and/or glucose as the sole fermentable carbohydrate, at least one of seven substantially pure vitamins selected from the vitamin B complex or and seven or more substantially pure proteinaceous amino acids or derivatives thereof, thereby preparing an aqueous solution containing at least 6 volumes of ethanol. A method according to any one of claims 1 to 3, characterized in that the aqueous solution is flavored with a selected flavoring agent; and the aqueous solution is then made foamable. 6. Fermenting an aqueous solution of carbohydrates in the presence of yeast and at least 1 or more of a substantially pure vitamin selected from the vitamin B complex and a substantially pure protein. 7 amino acids or their derivatives
A process for fermenting an aqueous solution of fermentable carbohydrates, characterized in that a fermentation auxiliary agent consisting of seeds or more is also present, and an aqueous solution containing 7'-z volume of ethanol or more is prepared as a product by fermentation. 76. The method of claim 6, wherein the selected flavoring agent is incorporated into the aqueous ethanol solution obtained as a product and the aqueous solution is then made foamable. 7. The method of claim 6, wherein the aqueous solution of fermentable carbohydrates is substantially free of fruit and vegetable mash or juice. 2. Substantially pure vitamins of citron or higher (
At least one of these is selected from the vitamin B complex) of 0.00 / ~! and 0,007 to 0,007 parts by weight of one or more substantially pure amino acids selected from proteinaceous essential amino acids and, if desired, for fermentation. 0.0% of inorganic nitrogen, potassium and/or phosphorus sources that can coexist with yeast. /~IQ Juto - Jugane - A container that holds,
For the production of a beverage consisting of an ethanol aqueous solution with a selected flavour, characterized in that it is a concentrated solution of a flavoring agent, preferably in combination with a container containing a concentrated solution of a concentrated flavoring agent. Bag type composition. 10. A packaging unit used for fermentation of fermentable carbohydrates, the packaging unit comprising substantially pure proteinaceous essential amino acids or derivatives thereof. vitamins (at least one of which is 629,780
of a fermentation auxiliary consisting of a mixture of 2r to 2roy and, if desired, an inorganic nitrogen source which is physiologically compatible with the fermentation yeast and (
Potassium source and/or phosphorus source
It consists of a combination of a container (a) that accommodates seeds or more and a container (b) that accommodates 2 to 30 y of fermentation yeast,
Furthermore, if desired, a container (c) containing 10,002 or less of the fermentable carbohydrate is combined, and if desired, seven or more flavors other than those derived from the fermentable carbohydrates mentioned above. ) and, if desired, an amount of water of less than 20θθme or C as a carrier for one or more of the other ingredients. Characteristic packaging unit.