JPS60105484A - Preparation of algae liquor - Google Patents

Abstract

PURPOSE:To produce an alcoholic drink from algae containing fermentable saccharide. CONSTITUTION:Algae containing fermentable saccharide, e.g. Grateloupia turuturu, Chondrus ocellatus, etc., are hydrolyzed with an acid, neutralized, and filtered to obtain a sugar solution. The solution is optionally added with a sccharified liquid produced from starch, and subjected to the alcoholic fermentation by conventional method to obtain the objective algae liquor. Preferably, raw algae, dried algae, roasted algae or algae extract are added before, during or after the alcoholic fermentation.

Description

[Detailed description of the invention] The present invention relates to a method for producing seaweed alcoholic beverages.

Traditionally, seaweed has been eaten as a marine food, either as it is or after being processed.Although it is generally low in calories and not very easy to digest, it contains inorganic salts such as iodine and calcium, which are essential for health and nutrition. It is valued for its richness and high vitamin content.

By the way, processing of such seaweed generally involves boiling,
Methods such as drying have been adopted, and as a result, they are served as side foods or seasonings as tsukudani, simmered products like seaweed, dried products, etc. However, such seaweed itself is still used as a raw material and is fermented with alcohol. No method has been considered for producing alcoholic beverages.

However, as a method for producing alcoholic beverages with a slight seaweed aroma, certain seaweeds are added to brewed or distilled liquor products, soaked in them, or added at the final stage of the fermentation process of brewed liquors. A method has been disclosed in which fermentation is carried out in the presence of such a substance, followed by cooling for a certain period of time and filtering.
54592), this method was only intended to impart the unique flavor of seaweed to an alcoholic beverage, and was not essentially a method for producing an alcoholic beverage from seaweed as a raw material.

Under these circumstances, the present invention has been completed as a result of various studies aimed at producing alcoholic beverages from seaweed itself, and its purpose is to:
An object of the present invention is to provide a method for effectively producing seaweed wine using specified seaweeds as raw materials.

That is, in order to achieve the above object, the present invention hydrolyzes seaweed containing fermentable sugar using acid,
A sugar solution obtained by filtering the hydrolyzed solution is used as a raw material, and if necessary, a saccharified solution produced from a starch raw material is added thereto for alcohol fermentation.

By the way, in the present invention, the seaweed used as a raw material for seaweed liquor is a seaweed containing fermentable sugars such as glucose, and among them, smooth
oupia Turuturu Yamada),
Chondrus 0cellatus H
olmes) etc. are preferably used. As described above, the seaweed used as a raw material in the present invention must contain fermentable sugar, and therefore seaweed such as wakame, which contains almost no fermentable sugar, cannot be used in the present invention. .

Seaweeds containing fermentable sugars, which are considered as raw materials, are
First, using an acid such as hydrochloric acid or sulfuric acid, the acid concentration is usually about 2% (
It is acid decomposed (hydrolyzed) at a pH of about 2 to 3). This hydrolysis is generally carried out in an acid aqueous solution for 10
It is carried out by processing at a temperature of about 0°C to 120°C for 30 minutes to 5 hours.

Next, the hydrolyzed liquid obtained by this hydrolysis operation is subjected to a neutralization treatment using calcium carbonate or the like. This neutralization treatment can also be replaced by ion exchange treatment (deacidification). The hydrolyzed liquid thus treated is then subjected to a filtration operation, and the filtrate is collected as a sugar solution and used as a raw material for alcohol fermentation in the present invention.

Next, the sugar solution obtained by hydrolyzing the seaweed containing such fermentable sugars is subjected to a normal alcohol fermentation operation to produce the desired alcoholic beverage. If only the sugar solution obtained from the sugar solution is used, the alcohol concentration will be around a few percent, but specifically, if smooth sugar is used, an alcohol concentration of around 5% will be obtained. In addition, when Tsunomata is used as a raw material, the alcohol concentration is about 2 to 3%, so if you want to obtain something with a high alcohol concentration such as seaweed shochu, you can add sugar solution obtained from starch raw material to this sugar solution. A predetermined amount of saccharified liquid will be added.

As is well known, this starch raw material saccharified liquid can be used for barley such as barley, wheat, naked wheat, and rye, as well as for brown rice, ground rice,
Products obtained by saccharifying starch raw materials such as rice such as polished rice, cereals such as millet, millet, millet, and corn, and other potatoes such as sweet potato, potato, and taro using a saccharifying enzyme. It is.

In addition, when alcohol fermenting a sugar solution obtained from such seaweed, or a mixture obtained by adding a saccharified solution obtained from a starch raw material to this sugar solution, according to a conventional method, it is necessary to promote the fermentation of "mash". For the purpose of imparting aroma, raw seaweed, dried seaweed, roasted seaweed, or seaweed extract is added prior to or during the fermentation operation. In addition, in the case of simply adding fragrance,
Such seaweeds may be added to the liquid after the alcohol fermentation has been completed.

In addition, the seaweeds added for the purpose of promoting fermentation and imparting flavor to "moromi" are not limited to seaweeds containing fermentable sugars, which are raw materials for alcoholic beverages, but include those containing fermentable sugars, which are raw materials for alcoholic beverages. Various seaweeds, such as red algae, algae, and green algae, are added regardless of whether they are contained or not, but generally seaweed, kelp, nori,
Habanori and the like are preferably used.

After this alcohol fermentation is completed, the obtained fermentation product liquid is chopped and subjected to solid-liquid separation, and the liquid part is further subjected to distillation to obtain the desired alcoholic beverage. It becomes.

Examples are shown below to clarify the present invention more specifically, but it goes without saying that the present invention is not to be construed as being limited by the description of these Examples.

Example 1 Dry smooth or Tsunomata was used as seaweed containing fermentable sugar, about 10 times the volume of 2.5% hydrochloric acid aqueous solution was added thereto, and the mixture was heated in an autoclave under 1 atm at a temperature of 120°C for about 30 min. Hydrolysis was carried out by heat treatment for 1 minute.

The amount of glucose produced by such acid hydrolysis was as shown in Table 1.

Table 1 Next, this acid decomposition solution was neutralized with calcium carbonate so that the pH became approximately 5.0, and after filtering, sake yeast (yeast for alcohol fermentation) was added to the obtained filtrate. ,
Alcohol fermentation was carried out according to conventional methods. the result,
The amount of alcohol produced per 100 g of dry seaweed was determined as shown in Table 2 below.

Table 2 Example 2 1) Hydrolysis of seaweed 50g of dry and slippery seaweed was mixed with 500ml of 2.5% hydrochloric acid aqueous solution.
4 and autoclave to a pressure of l kg/c♂
Hydrolysis was carried out at about 120°C for about 30 minutes. Then, the obtained hydrolyzate was diluted with calcium carbonate to a pH of about 4.
．． By neutralizing it to around 0 and filtering it,
The filtrate was taken out as a sugar solution.

2) Hydrolysis of Shiranuka 950g of Shiranuka and 1400mj of water! was added and saccharified using a liquefying enzyme and a saccharifying enzyme according to a conventional method. In addition,
Liquefaction using a liquefying enzyme was carried out at approximately 0°C x 1 hour, and saccharification using a saccharifying enzyme was carried out at 55-60°C x 5-1 hour.
A 2 hour condition was adopted.

3) Alcohol fermentation: Approximately 2 lactic acid
ml was added, and alcohol fermentation was carried out using yeast for alcohol fermentation according to the instructions above. Note that the alcohol fermentation conditions were: product temperature: 20 to 25°C, and fermentation period: 13 days.

After completion of the alcohol fermentation, solid-liquid separation was performed, and the desired seaweed shochu was obtained from the liquid portion by distillation.

The fermentation progress is shown in Table 3 below.

Table 3 *: Titration number of N/1ONaOH for sample 10mj+ Example 3 Using the mixture of the sugar solution from the hydrolyzate of seaweed and the saccharification solution from the hydrolyzate of sucrose prepared in Example 2. , Alcohol fermentation was carried out in the same manner as in Example 2, roasted wakame was added on the 12th day at the end of the fermentation, and after standing for one day, solid-liquid separation was carried out, and the obtained liquid part was distilled, Produced alcoholic beverages. As a result, an alcoholic beverage with a wakame aroma was obtained.

On the other hand, for flavoring, wakame extract was added in advance to the mixture of sugar solution and saccharified solution used in the test, and then alcohol fermentation was performed in the same manner as above.

As a result, the fermentation state showed that the aroma was more active than in the test. In addition, the resulting "moromi" was flavored with solid-liquid separation by standing for 13 days after preparation, and the liquid portion was distilled to produce an alcoholic beverage. The products produced using this method had less wakame odor compared to the test group, but the taste was mild.

Applicant: Oki Sake Brewery Co., Ltd. 1

Claims (1)

[Claims] (11) A sugar solution obtained by hydrolyzing seaweed containing fermentable sugars using acid and filtering the hydrolyzed liquid is used as a raw material, and if necessary, starch raw material is added to this. A method for producing a seaweed alcoholic beverage, which comprises adding a saccharified liquid produced from the alcoholic acid and fermenting it with alcohol. or the manufacturing method according to claim 1, characterized in that the seaweed extract is added. (3) The method according to claim 1, wherein the seaweed containing the fermentable sugar is smooth or tsunomata. The manufacturing method according to item 2.