JPS6161797B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a novel brewed liquor characterized by using rice as a raw material, saccharifying it with only an enzyme agent and fermenting it in parallel, and adding fruit juice or fruit liquor in an amount of 0.5 to 10/Kg to the total rice during fermentation. , relates to a new sparkling brewed liquor containing carbon dioxide gas. Sake is an alcoholic beverage made from rice, but koji is generally used for saccharification, and enzymes are only used as an adjunct to the koji. Although a method for producing alcoholic beverages by saccharification using only enzyme agents without using koji is already known, it has not been put to practical use. The main reason for this is that when produced using only enzymes, the resulting liquor lacks richness and is a different type from traditional spirits. However, based on the idea of making use of the characteristic of not having a strong body, or in other words, the characteristic of having a hot or refreshing taste, we created a new type of alcoholic beverage that is generally light, that is, low in alcohol and has a strong sour taste. As a result of intensive research, we found that rice is used as a raw material and is saccharified with enzymes and fermented in parallel. By adding fruit juice or fruit liquor to the fermentation stage (from the time of raw material preparation to the late stage of fermentation before the upper tank), it is suitable for both lactic acid and succinic acid-based liquors, as well as malic acid and tartaric acid-containing drinks with a refreshing taste, including Western and Japanese cuisine. Furthermore, they completed an excellent brewed liquor with high alkalinity that is useful for health. Examples of fruit juice include grape juice, apple juice, tangerine juice, and various other fruit juices. Fruit alcohol is a fruit alcoholic beverage as defined in the Liquor Tax Act, and refers to a brewed alcoholic beverage made from fruit juice such as grape wine or apple wine. The brewed sake of the present invention can be produced in exactly the same manner as in conventional sake production using rice, except that enzymes are used instead of koji.For example, steamed rice is mixed with water, enzymes, lactic acid, and yeast. Adding the first addition, then adding steamed rice, pumped water, and enzymes to the nakazoe and tozuzo are sufficient. Fruit juice or fruit liquor can be added at any time during the fermentation process of the first addition, nakazoe, and tozuzoe. However, it is preferable to add it after distillation addition. In particular, when adding fruit wine, it is preferable to add it in the latter stage of fermentation after distillation. Further, the addition may be done once or in several times. After the fruit juice or fruit wine has been added in this way, it is sufficient to carry out ripening and fermentation if necessary according to a conventional method. The brewed liquor thus obtained contains 8 to 23% alcohol. It should be noted that there is no problem in adding alcohol or seasoning alcohol that has been conventionally used in the production of sake.
Enzyme preparations include those containing enzymes that saccharify starch as a main component, such as commercially available enzyme preparations for sake, bacterial liquefaction amylase, malt amylase, and glucoamylase. The amount of enzyme used is based on the liquefaction power (α-
Amylase activity) 40 units, saccharification power (glucoamylase activity) 20 units or more (according to the analysis method prescribed by the National Tax Agency). The amount of fruit juice and fruit wine added is based on the total rice.
It may be 0.5 to 10/Kg, preferably 0.8 to 2.2/Kg. Furthermore, by adding carbon dioxide gas to the newly obtained brewed liquor to make it into a sparkling brewed liquor, it becomes even fresher and more delicious. If carbon dioxide gas is to be added, it may be added at any time after fermentation, but the gas pressure should be 0.2~
2Kg/cm ² (20℃). The brewed alcoholic beverage produced by the present invention is a new type of alcoholic beverage completely different from conventional sake or fruit wine, having no malt odor or ripe persimmon aroma, and is a light and refreshing type of alcoholic beverage. In addition, brewed sake containing carbon dioxide gas is even more refreshing and delicious. This will be explained below using examples. Example 1 Instead of using koji in the production of sake, fermentation was carried out by three stages of enzyme preparation as described below, and grape wine was added before the upper tank. The preparation composition is as follows.

[Table] After distillation, parallel multiple fermentation is performed in the same manner as in the conventional sake manufacturing method, and when the alcohol concentration reaches 17.0%, grape wine (white grape: Riesling, alcohol 11.0% or red grape: Cabernet Sauvignon) Seeds, alcohol 11.0%) 24.0 were added and 2 days later the upper tank was added. The obtained new brewed liquor had a value of 49.9 (with the addition of white grape wine) and 47.4 (with the addition of red grape wine), and the analytical values were as follows.

[Table] Constant Example 2 A new brewed liquor was prepared in the same manner as in Example 1 except that the amount of grape liquor added in Example 1 was changed to 8.9 and 82.8. The analysis results were as follows.

[Table] Example 3 Same as Example 2 except that the added grape wine in Example 2 was changed to white grape wine (Riesling variety, alcohol 8.0%) and red grape wine (Cabernet Sauvignon variety, alcohol 8.0%). and created a new brewed sake. The results are shown below.

[Table] Example 4 Grape juice [white fruit juice (fruit juice sugar content 14.7 degrees) or red fruit juice (fruit juice concentration 15.0 degrees)] was fermented by three stages of enzyme preparation in the same manner as in Example 1. Nakazoe 4.0, Tomozoe 6.0,
It was added in 3 portions at 14.0 oz on the 3rd day of distillation. Parallel multiple fermentation was carried out in the same manner as in Example 1, and the alcohol concentration was 13.4% (white fruit juice added) and 12.9% (red fruit juice added) in the upper tank. The obtained new brewed liquor had a value of 49.5 (white fruit juice added) and 44.3 (red fruit juice added). The analytical values are as follows.

[Table] Example 5 A sample was prepared in the same manner as in Example 4 except that the amount of grape juice added was changed to 8.9 on the third day of distillation.

[Table] Example 6 Grape juice addition in Example 4 was changed to 4.0 after addition.
, 6.0 after Rusoe, 23.0 on the 3rd day of Rusoe, 5 Rusoe
It was prepared in the same manner as in Example 4 by adding 34.0 on the day of distillation and 15.8 on the 7th day of distillation.

[Table] Example 7 Carbon dioxide gas was blown into the newly brewed liquors obtained in Examples 1 to 6 by a conventional method, and the gas pressure was 1.0 Kg/cm ² (20
°C) to obtain sparkling brewed liquor. These items gave a refreshing feeling to the original items. Sensory Test Compared to conventional sake, the brewed sakes obtained in Examples 1 to 6 tend to have lower alcohol content, higher acid content (contains malic acid and tartaric acid), and lower amino acid content. An example of comparison of analytical values is shown below.

[Table] Brewed liquors A (white grape juice added) and B (red grape juice added) obtained in Example 1 and brewed liquors C (white grape juice added) and D obtained in Example 4
A sensory comparison test was conducted between four types of sake (added with red grape juice) and a general commercially available sake. A compared to commercially available sake,
As shown below, B, C, and D had no malt odor, had a clean taste, were easy to drink, and did not get tired of drinking, and did not have a ripe persimmon aroma after drinking. In addition, A, B, C, and D match well with Western and Japanese dishes (especially B and D contain tannins derived from red grapes, so they are suitable for greasy foods such as meat dishes).

[Table] Sake Next, using commercially available sake as a control, a panel of 15 people investigated the preference for newly brewed sake (A, B, C, and D), and as a result, a tendency was found to favor newly brewed sake. The scoring scale is as follows.

[Table] Next, the average value and 95% confidence interval of the preference evaluation scores are shown.

【table】

Claims (1)

[Claims] 1. A novel product characterized in that rice is used as a raw material and is saccharified using only an enzyme agent and fermented in parallel, and fruit juice or fruit wine is added to the total rice in an amount of 0.5 to 10/kg during fermentation. Brewed liquor. 2. Using rice as a raw material, saccharifying it with only enzymes and fermenting it in parallel, and adding carbon dioxide gas to a new brewed liquor characterized by adding 0.5 to 10/kg of fruit juice or fruit wine to the total rice during fermentation. A new sparkling brewed liquor containing