JPS626776B2 - - Google Patents

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, methods such as boiling and drying are generally used to process such seaweeds, and by doing so, they are served as side foods or seasonings as tsukudani, boiled products such as seaweed, dried products, etc. However, no method has yet been considered for producing an alcoholic beverage by using seaweed itself as a raw material and subjecting it to alcoholic fermentation. As a method for producing alcoholic beverages with a slight seaweed aroma, specified seaweeds are added to brewed or distilled liquor products, soaked in them, or added at the end of the fermentation process of brewed liquors. A method has been disclosed in which fermentation is carried out in the presence of seaweed, then cooled for a certain period of time and filtered (Japanese Patent Application Laid-Open No. 1983-54592), but this method is only used to bring out the unique flavor of seaweed into alcoholic beverages. It was intended to be used to feed people, and was not intended to produce alcoholic beverages using seaweed as raw materials. In addition, Special Publication No. 52-48184 and Special Publication No. 56-
Publication No. 7670 also discloses a method for obtaining alcoholic beverages or seaweed beverages by adding sugars, micronutrients, etc. to a seaweed extract and fermenting it. Similar to the above, it is only for the purpose of imparting "body" and "fragrance" derived from seaweed, and alcoholic beverages are obtained by using seaweed itself as a fermentation raw material. It wasn't. 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 use specified seaweed as a raw material. , and to provide a method for effectively producing seaweed wine. That is, in order to achieve the above object, the present invention is a seaweed that is obtained by treating and hydrolyzing a seaweed consisting of Slippery or Tsunomata in an acid aqueous solution at a temperature of 100°C or higher, and then filtering the hydrolyzed liquid. The method is characterized in that a sugar solution containing fermentable sugar is used as a raw material, and if necessary, a saccharified solution produced from a starch raw material is added thereto to carry out alcohol fermentation. By the way, in the present invention, the seaweed used as the raw material for the seaweed wine is a seaweed that provides a sufficient amount of fermentable sugars such as monosaccharides and disaccharides such as glucose through a hydrolysis operation, and specifically Grateloupia
Turuturu Yamada) or Chondrus Ocellatus Holmes will be used. In this way, the seaweed used as a raw material in the present invention must provide a sufficient amount of fermentable sugar, and therefore, seaweeds that provide little fermentable sugar, such as kelp, nori, and wakame, are suitable for the present invention. Therefore, it cannot be used. Seaweeds such as Slippery or Tsunomata that provide fermentable sugars, which are used as raw materials, are first acidolyzed (hydrolyzed) at an acid concentration of about 2% (PH2 to 3) using an acid such as hydrochloric acid or sulfuric acid. decomposition). This hydrolysis is generally carried out by treatment in an acid aqueous solution at a temperature of 100°C or higher, usually about 100°C to 120°C, preferably for 30 minutes or more, usually about 30 minutes to 5 hours. becomes. 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). Then, the hydrolyzed liquid treated in this way is subjected to a filtration operation, and the filtrate is collected as a sugar solution containing fermentable sugar obtained from Tsuruntsur or Tsunomata, and is used as a raw material for alcohol fermentation in the present invention. That's what happens. Next, the sugar solution obtained by hydrolyzing Slippery or Tsunomata that provides such fermentable sugar is subjected to a normal alcohol fermentation operation to produce the desired alcoholic beverage. When only the sugar solution obtained from the hydrolysis solution is used, the alcohol concentration is approximately several percent; specifically, when using smooth sugar solution, the alcohol concentration is approximately 5%. 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 starch raw materials to the sugar solution. A predetermined amount of the resulting saccharified liquid will be added. As is well known, this starch raw material saccharification solution can be used for barley such as barley, wheat, and naked oats, rice such as brown rice, raw rice, and polished rice, koriyan,
Cereals such as millet, millet, corn, etc.
It is also obtained by saccharifying starch raw materials such as sweet potatoes, yams, taro, and other potatoes using saccharifying enzymes. In addition, when alcoholic fermentation is carried out in accordance with a conventional method, a sugar solution obtained from such smooth or horned seaweed, or a mixture obtained by adding a saccharified solution obtained from a starch raw material to this sugar solution, For the purpose of accelerating fermentation and imparting flavor to the moromi, fresh seaweed, dried seaweed, roasted seaweed, or seaweed extract is added prior to or during the fermentation process.
In addition, in the case of simply imparting aroma, 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 the "moromi" are limited to seaweeds (surutsuru, tsunomata) that provide fermentable sugars that are raw materials for alcoholic beverages in the present invention. Rather, various seaweeds, such as red algae, algae, and green algae, are added regardless of whether they produce fermentable sugars, but generally wakame, kelp, nori, habanori, etc. are preferred. It will be used. After this alcohol fermentation is completed, the obtained fermentation product liquid is subjected to a solid-liquid separation operation, and the liquid part is further subjected to distillation to obtain the desired alcoholic beverage. That's what happens. 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 Using dried smooth or Tsunomata, this
Hydrolysis was carried out by adding about 10 times the amount of 2.5% aqueous hydrochloric acid solution and heating in an autoclave at 120°C under 1 atmosphere for about 30 minutes. The amount of glucose produced by such acid hydrolysis was as shown in Table 1.

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

[Table] Example 2 (1) Hydrolysis of seaweed 50 g of dried smooth seaweed and 500 g of 2.5% hydrochloric acid aqueous solution
ml was added, and hydrolysis was carried out in an autoclave at a pressure of 1 Kg/cm ² at about 120°C for about 30 minutes. The resulting hydrolyzed solution was neutralized with calcium carbonate to a pH of about 4.0, and filtered to take out the filtrate as a sugar solution. (2) Hydrolysis of white rice bran 1,400 ml of water was added to 950 g of white rice bran, and the mixture was saccharified using a liquefying enzyme and a saccharifying enzyme according to a conventional method. The conditions for liquefaction using a liquefaction enzyme were approximately 80°C for 1 hour, and the conditions for saccharification using a saccharifying enzyme were 55 to 60°C for 5 to 12 hours. (3) Alcohol fermentation Approximately 2 ml of lactic acid was added to the thus obtained sugar solution from the seaweed hydrolyzate and the saccharification solution from the white bran hydrolyzate, and the mixture was fermented using yeast for alcohol fermentation. Alcohol fermentation was carried out according to the law. The alcohol fermentation conditions were as follows: product temperature: 20-25°C, 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] Example 3 Alcohol fermentation was carried out in the same manner as in Example 2 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. Roasted wakame was added on the 12th day at the end of the fermentation, and after being allowed to stand for one day, solid-liquid separation was performed, and the resulting liquid portion was distilled to produce an alcoholic beverage. As a result, an alcoholic beverage with a wakame aroma was obtained. On the other hand, wakame extract was added in advance to the mixture of sugar solution and saccharified solution used in the flavoring test, and then alcohol fermentation was performed in the same manner as above. As a result, the fermentation state was more active than in the flavoring test. In addition, the resulting "moromi" was subjected to solid-liquid separation on the 13th day after preparation, as in the flavoring test, and the liquid portion was distilled to produce an alcoholic beverage. The product produced using this method had less wakame odor than the flavored test group, but had a mild taste.

Claims (1)

[Claims] 1. A seaweed consisting of smooth or tsunomata,
Using a sugar solution containing fermentable sugar as a raw material, which is obtained by hydrolyzing it in an acid aqueous solution at a temperature of 100°C or higher and filtering the hydrolyzed solution,
A method for producing a seaweed alcoholic beverage, which comprises adding a saccharified liquid produced from a starch raw material to the alcoholic beverage, if necessary, and carrying out alcohol fermentation. 2. The production method according to claim 1, characterized in that fresh seaweed, dried seaweed, roasted seaweed, or seaweed extract is added before, after, or during the alcohol fermentation.