JPS626777B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing seaweed alcoholic beverages.

(Background of the Invention) Conventionally, 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 iodine and iodine, which are essential for health and nutrition. It is valued for being rich in inorganic salts such as calcium, and for its high content of vitamins.

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 from seaweed, which was essentially the raw material.

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.

(Problems to be Solved by the Invention) Under these circumstances, the present invention has been completed as a result of various studies aimed at producing alcoholic beverages from seaweed itself. An object of the present invention is to provide a method for effectively producing seaweed wine using specified seaweeds as raw materials.

(Means for Solving the Problems) That is, in order to solve the problems, the present invention treats and hydrolyzes the seaweed consisting of Slippery or Tsunomata in an acid aqueous solution at a temperature of 100°C or higher, and A fermented liquor or a distillate thereof obtained by alcohol fermentation using a sugar solution containing fermentable sugar obtained by filtering a hydrolyzed liquor as a raw material, and blending it with specified other alcohols as grain alcohol. It is characterized by carrying out distillation and further distillation as necessary.

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) using an acid such as hydrochloric acid or sulfuric acid at an acid concentration of about 2% (pH about 2 to 3). 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. It is.

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 solution thus treated is subjected to a filtration operation, and the filtrate is collected as a sugar solution containing sufficient fermentable sugar obtained from Slippery or Tsunomata, and is used as a raw material for alcohol fermentation in the present invention. It will be used.

After that, the sugar solution obtained by hydrolyzing the smooth or tsunomata that provides such fermentable sugars is subjected to a normal alcohol fermentation operation, thereby producing a fermentation liquid that becomes the base liquor of seaweed sake. Ru. Further, this fermentation liquid is subjected to a distillation operation as necessary, and is similarly used as raw sake.

Next, a predetermined alcohol, such as alcohol obtained by fermenting a saccharified liquid produced from starch raw materials, and various other alcohols are blended with the raw sake obtained in this way as grain alcohol, and the blend is further added as necessary. The desired seaweed liquor is produced by applying operations such as distillation to the product. However, it is generally not necessary to carry out a distillation operation on a blended product if both the raw sake and the grain alcohol have already been distilled.

As is well known, the starch raw material saccharification solution can be used for barley such as barley, wheat, naked barley, and rye.
Rice such as brown rice, refined rice, and polished rice, Koriyan,
Cereals such as millet, millet, corn, etc.
In addition, it can be obtained by saccharifying starch raw materials such as potatoes such as sweet potato, yam, and taro using a saccharifying enzyme.

By the way, when preparing grain alcohol, when saccharified liquid etc. produced from the starch raw material are subjected to alcohol fermentation according to a conventional method,
For the purpose of accelerating fermentation and imparting flavor to the moromi, fresh seaweed, dried seaweed, roasted seaweed, or seaweed extract can be added prior to or during the fermentation process. Similarly, it can be added to the sugar solution obtained from the above-mentioned smooth or horned seaweed before or during its alcohol fermentation. Of course, in the case of simply imparting aroma, it may be necessary to add alcohol to the liquid after the alcohol fermentation of the grain alcohol side or the raw sake side has been completed, or to the blended liquid after the raw sake and grain alcohol have been blended. However, such seaweeds are sometimes added.

In the present invention, the seaweeds added for the purpose of promoting fermentation and imparting flavor to "moromi" are not limited to seaweeds (surutsuru, tsunomata) that provide fermentable sugars that are raw materials for alcoholic beverages. Various seaweeds, such as red algae, algae, and green algae, may be added regardless of whether or not they produce fermentable sugars, but generally wakame, kelp, nori, habanori, etc. are preferably used. It happens.

Furthermore, the present invention also allows for the blending of various other alcohols as grain alcohol, for example.
It is possible to implement the invention in various different ways based on the knowledge of those skilled in the art without departing from the spirit thereof.

Effects of the Invention As detailed above, the present invention involves alcoholic fermentation of a sugar solution obtained by hydrolyzing Slippery or Tsunomata that provides fermentable sugar, and the fermented liquor or its distillate is used as an unprocessed sake. By blending the desired grain alcohol, alcoholic beverages with various alcohol concentrations can be effectively produced, and seaweed liquor with unique taste and flavor can be provided using seaweed itself as a raw material. It became possible to do so.

EXAMPLES Examples will be 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 (a) Production of sugar solution from seaweed Using dried smooth seaweed, 500 kg of 2.5% aqueous hydrochloric acid was added to 100 kg of the dried smooth seaweed.
Hydrolysis was carried out by heating (or in an autoclave at a temperature of 120°C under 1 atm for about 30 minutes) for an hour.

Next, this hydrolyzed solution was neutralized with caustic soda, filtered, and the filtrate was treated with an ion exchange resin (trade name: Amberlite IR-120B, IRA-
400). As a result, purified sugar solution 560 containing 2% glucose was obtained.

(b) Manufacture of raw seaweed liquor The refined sugar solution obtained in (a) above is mixed with organic acid (citric acid)
The pH was adjusted to approximately 4.6 by using a method, and then alcoholic fermentation yeast (Japan Brewing Association No. 7 yeast) was added.
Furthermore, 2.5 kg of seaweed (roasted wakame) was added to impart the unique aroma of seaweed, and the mixture was fermented at 20 to 25°C for 5 days to obtain a fermented liquid (raw seaweed).

(c) Production of grain alcohol (a) Add 360 kg of water and 0.9 kg of sake lees to 180 kg of white rice bran,
Furthermore, 0.18Kg of liquefaction enzyme was added, and the product temperature was 90℃.
After liquefying for 2 hours, saccharifying enzyme was added.
0.18 kg was added and saccharified at a product temperature of 55°C for 15 hours.

(b) After adjusting the white bran solution obtained in (a) above to approximately PH4.6 with organic acid (citric acid), add alcoholic fermentation yeast (Japan Brewing Association No. 7 yeast) and heat at 20 to 25℃. After 12 days of fermentation, an alcoholic fermented liquid was obtained.

(d) Production of seaweed blend liquor By adding the alcoholic fermentation liquid of (b) of (c) above to the seaweed liquor of (b) above and further distilling this, a seaweed flavored liquor with an alcohol content of 25% is produced. Got some seaweed blend sake for 300 yen.

Example 2 Alcohol fermentation was performed using the white rice bran sugar solution prepared in Example 1, and roasted wakame was added at the end of the fermentation to produce the target grain alcohol (fermented product). Then, a fermented seaweed liquid (raw sake) obtained from dried smooth grain alcohol was blended with this grain alcohol using the same method as in Example 1, and a predetermined distillation was performed to obtain a seaweed blend alcohol. As a result, a seaweed liquor with a wakame aroma was obtained.

On the other hand, for the sugar solution used in the above flavoring test,
After adding wakame extract in advance, alcohol fermentation was carried out in the same manner as above. As a result, the fermentation state was more active than in the flavoring test. The obtained fermentation liquid was made into grain alcohol, and a seaweed blend liquor was produced in the same manner as in the above flavoring test. The product produced using this method had less wakame odor than the flavored test group, but had a milder taste.

Example 3 Using dried Tsunomata, the hydrolysis and fermentation operations of Example 1 were carried out, followed by solid-liquid separation to produce a distillate (raw sake). Separately, an alcoholic fermentation liquid from white rice bran was distilled to obtain the distilled liquid, and this was added to the raw sake to obtain an alcoholic beverage with a seaweed odor.

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 using a fermented liquor obtained by alcohol fermentation or a distillate thereof as a raw liquor, blending a prescribed alcohol therein as grain alcohol, and further performing distillation as necessary. 2. The manufacturing method according to claim 1, wherein the alcohol to be blended is obtained by fermenting a saccharified liquid manufactured from starch raw materials. 3. Fresh seaweed, dried seaweed, roasted seaweed, or seaweed extract is added to the raw liquor side and/or the grain alcohol side, as necessary, prior to blending them, or to the blend after blending them. 3. The manufacturing method according to claim 1 or 2, characterized in that: