JPS6030673A - Preparation of liquor - Google Patents

Abstract

PURPOSE:To prepare easily drinkable liquor having aroma, high nutritive value, and easily absorbable component, by fermenting a liliaceous plant. CONSTITUTION:A liliaceous plant such as garlic, onion, lily, etc. is extracted to give essence, which is optionally blended with a saccharide and/or a nutrient, mixed with a yeast such as yeast for SAKE, yeast for wine, etc., and fermented.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing alcoholic beverages using Liliaceae plants as raw materials and containing their active ingredients.

BACKGROUND ART Plants of the lily family, such as garlic, radish, onion, lily, and aloe, have been used as food for the purpose of strength and health since ancient times. Its components include saponin, which has an antioxidant effect on lipids, and its stems in particular include lysine, methionine,
Contains so-called strong ingredients such as many amino acids such as tryptophan, alanine, and arginine, vitamins such as carotene and vitamin B, and minerals such as calcium, iron, and phosphorus.
It is a food with high nutritional value. However, due to its strong odor when eaten, it has been mainly used as a pickle, but the fact is that it still has a strong odor and its strong components are not absorbed well in the body.

The present invention makes it possible to easily ingest the components of the lily family plant through fermentation, with the aim of effectively utilizing the strong components of the lily family plant, such as amino acids, vitamins, and minerals, and reducing the odor or making it aromatic. It is.

The present inventor found that plants of the lily family contain a lot of carbohydrates, such as lily at 27.2%, rakkyo at 12.6%, and garlic at 28.7%.
The above object has been achieved by fermenting Liliaceae plants, focusing on the fact that they are suitable for fermentation because they contain 3%, etc. The method of producing alcoholic beverages is characterized by the addition of nutrients and fermentation.

In the present invention, the lily family plant may be any edible plant, such as garlic, radish, green onion, chive, katakuri, lily, aloe, lily, etc. Stems etc. are used.

The nutrients used in the present invention are for promoting the growth of fungi such as yeast that are added during fermentation.
Specific examples thereof include vitamins, minerals, and substances containing these, such as yeast extract, fish and shellfish extract, and mushroom extract. Furthermore, as the saccharide, saccharides commonly used in alcohol fermentation, such as sucrose, glucose, fructose, maltose, etc., are used.

The method of the present invention is carried out, for example, as follows. That is, first, an extract is extracted from a Liliaceae plant. The extraction is
For example, this can be carried out by crushing a plant of the lily family, thoroughly suspending it in water, and, if necessary, heating it. This extract is
As it is, or after filtering off the insoluble residue and performing heat sterilization if necessary, it is cooled to 5-20°C, preferably 10-10°C.
Ferment by keeping at 5℃. During fermentation, suitable bacteria such as sake yeast, wine yeast, and other yeasts are usually added to the raw material extract, and after the addition of yeast, the pH is adjusted to about 4 using lactic acid, etc. (However, (Lactic acid bacteria may be added to produce lactic acid). It is preferable to add extracts of fish and shellfish, etc. to this to speed up the fermentation rate, and the amount to be added is from a small amount to ensure smooth fermentation, and considering the nutritional value, taste, aroma, etc. of the target product. The same amount, 2 cans, etc. are selected as appropriate. Furthermore, during fermentation, saccharides such as sucrose, glucose, fructose, maltose, etc. can be added as needed, and by increasing or decreasing the amount added, flavor selection and alcohol concentration can be adjusted. It is desirable to add sugars in 10 to 30% portions. In addition, it is preferable that Liliaceae plants with a high starch content (for example, Katakuri, etc.) be saccharified using koji or koji mold prior to fermentation. The fermentation period is usually about 2 to 3 weeks, and after fermentation, it is preferably pasteurized at 60°C for about 15 minutes and stored and matured for about 3 to 6 months to obtain sake with an alcohol concentration of about 5 to 15%.

The alcoholic beverages obtained in this way are rich in aromatic nutritional value, easy to drink, and the obsessive ingredients are easily absorbed.As a so-called health drink, it is recommended for those with a sick constitution, after fatigue, after sports, etc. It is suitable for

The beverage of the present invention may be further diluted by adding carbonic acid, juice, etc. before use.

Example 1 Add 150 cc of water to 40 g of aloe and thoroughly homogenize while heating. Add 150 g of glucose and a small amount of yeast extract to bring the total volume to 1β, adjust PL to 4 with lactic acid, then warm to 60°C and stir for 1 hour to sterilize.After cooling, add cultured sake yeast and add 14 to 15 g of cultured sake yeast. Let stand to ferment at ℃5.
80g of glucose was added after 10 days, and 35g of glucose was added after 10 days.
After removing the yeast and pasteurizing at 60"C for 30 minutes, storing and aging in a cool place at 5℃ for 3 months will yield a full-bodied and aromatic sake with an alcohol content of approximately 10%.

Example 2 In Example 1, instead of 40 g of aloe, 30 g of rasokyo rind stem and 50 g of clam extract (concentration 40%) were used.
If fermentation is carried out in the same manner as in Example 1 using g, sake containing aromatic rasokyo and clam ingredients will be obtained.

Example 3 In Example 1, instead of 40 g of aloe, 10 g of garlic was used.
If fermentation is performed in the same manner using 40 g of oyster extract (concentration 50%), a nutritious sake containing garlic and oyster components can be obtained.

Patent applicant Masataka Akiyoshi

Claims (1)

[Claims] ■ A method for producing alcoholic beverages, characterized by fermenting a plant of the lily family. (2) The method for producing alcoholic beverages according to claim 0, characterized in that sugars and/or nutrients are added during fermentation.