JPS6147179A - Production of foaming refined sake(liquor) - Google Patents

Abstract

PURPOSE:To obtain foaming refined SAKE(liquor) handleable at normal temperature, by adding fragrant component drains to pulverized unrefined SAKE at the end period of fermentation of unrefined SAKE just before it is packed into a container so that a fragrance after sterilization under heating is enriched, and foaming of carbonic acid gas is kept wall. CONSTITUTION:Unrefined SAKE at the end period of fermentation of unrefined SAKE is roughly ground, further pulverized, the pulverized unrefined SAKE is incorporated with fragrant component drains which are collected by cooling a fragrant component evolving with generation of carbonic acid gas during fermentation of unrefined SAKE, and packed into a container and sealed while live yeast molds are contained. Then, the unrefined SAKE is allowed to stand and fermented for several days while being kept at a given temperature (about 15-20 deg.C), so that a carbonic acid gas is naturally generated in the container. When pressure in the container reaches a given pressure (2.5-3.5kg/cm<2> at 20 deg.C), the fermentation is stopped, and it is heat-treated at 68 deg.C for about 5min and sterilized. Deterioration of fragrance can be prevented even by carrying out sterilization through heat treatment, and normal temperature handling is possible without using chilled circulation.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing sake, and more particularly to a method for producing sparkling cold sake containing carbon dioxide gas.

BACKGROUND OF THE INVENTION Currently, sparkling sake containing carbon dioxide gas is produced using a less refined mash and without adding any aromatic components during the production process.

Problems to be Solved by the Invention Products based on the prior art have problems such as poor sustained foaming, inconsistent gas pressure in unpasteurized sake, and complete chilled distribution required in terms of quality control during distribution handling. There is a point.

The present invention aims to solve these problems.

Composition of the Invention Means for Solving the Problems The present invention involves coarsely straining the sake moromi at the final stage of fermentation, and finely pulverizing it as a raw material, and draining aroma components from the raw material immediately before packaging it in the manufacturing process. It is to add.

Since the present invention comprises the above-mentioned means, fine-textured foaming is promoted, foaming properties are maintained, and the aroma after heat sterilization does not deteriorate.

Example The present invention will be described in detail.

Moromi at the final stage of fermentation (Sake level (-) 10.0
．． 14% alcohol content) is coarsely strained and further finely ground, and to this finely ground moromi, 0.5% of aromatic component drain, which is collected by cooling the aromatic components emitted as carbon dioxide gas is generated during the fermentation of 1 sake moromi, is added. Then, it is directly packed into containers containing live yeast and sealed. After the container is packed and sealed, it is fermented in an apparatus for several days while maintaining a predetermined temperature (approximately 15 to 20° C.), and carbon dioxide gas is naturally generated within the container. The pressure inside container g increases due to the generation of carbon dioxide gas, and this pressure increases by 2.5/! at 20°C. I
Fermentation was stopped when it reached 3.5Kg/c, 1, and 68
Sterilize by heating at ℃ for about 5 minutes.

By adding the aromatic component drain, it was possible to prevent deterioration of the aroma even after sterilization by heat treatment, and at the same time, it became possible to handle the product at room temperature without using chilled distribution.

The containers used in the above examples were 500-bottles with an average of 29
．． 9 K7. ,! It can withstand the pressure test.

Effects of the Invention The present invention is made as described above, but in particular, by adding aroma component drain to the finely ground sake moromi at the final stage of fermentation, just before packaging it into a container, the aroma after heat sterilization can be enhanced. Moreover, the fine-grained carbon dioxide gas naturally generated by fermentation in the container has the effect of maintaining foaming properties well due to the appropriate turbidity, and at the same time, making it possible to handle at room temperature.

Therefore, it is possible to provide a product that does not require quality adjustment (deterioration of aroma) and special distribution handling (chilled distribution) due to heat sterilization.

Claims (1)

[Claims] At the final stage of fermentation, the sake moromi is coarsely strained, and after the moromi is crushed, the aromatic component drain is added, the container is immediately sealed, and the predetermined temperature is maintained for fermentation. A method for producing sparkling sake, characterized by stopping fermentation when a certain pressure in the container is reached and sterilizing by heating.