JPS63177779A - Production of low-alcoholic sake (japanese rice wine) - Google Patents
Production of low-alcoholic sake (japanese rice wine)Info
- Publication number
- JPS63177779A JPS63177779A JP62007943A JP794387A JPS63177779A JP S63177779 A JPS63177779 A JP S63177779A JP 62007943 A JP62007943 A JP 62007943A JP 794387 A JP794387 A JP 794387A JP S63177779 A JPS63177779 A JP S63177779A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- low
- added
- sake
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000019992 sake Nutrition 0.000 title abstract 5
- 241000209094 Oryza Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000013343 vitamin Nutrition 0.000 claims abstract description 8
- 239000011782 vitamin Substances 0.000 claims abstract description 8
- 229940088594 vitamin Drugs 0.000 claims abstract description 8
- 229930003231 vitamin Natural products 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 235000008216 herbs Nutrition 0.000 claims abstract description 7
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 7
- 238000001914 filtration Methods 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 230000029087 digestion Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 229910052799 carbon Inorganic materials 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000007865 diluting Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、高度精白米を原料とした米麹を用い一定の温
度と時間をかけた消化液をろ過して、これに酒母を加え
て低温にて発酵させ後半にビタミン類や薬草（イカリ草
等）を加えた超低アルコール酒の製造方法に関する。Detailed Description of the Invention The present invention uses rice koji made from highly polished rice as a raw material, filters the digestive fluid over a certain temperature and time, adds sake mash to this and ferments it at a low temperature. Concerning a method for producing ultra-low alcohol alcoholic beverages containing vitamins and medicinal herbs (Ikari grass, etc.).
従来より、酒類については酒税法等による厳しい制約が
存じ、このため開発の進捗度が他分野のそれよりもかな
り遅れているのが実情である。Alcoholic beverages have traditionally been subject to severe restrictions due to the Liquor Tax Law, etc., and as a result, the reality is that the progress of development has lagged considerably behind that of other fields.
勿論本発明は法の範囲内において研究開発されたもので
あり、アルコール耐性の弱い人や病人、老齢者のため、
アルコール濃度を３゜以下と低く抑えたのみならず、製
造工程末期にはビタミン類、薬草を加えて滋養のある健
康酒とし、また発酵香″４１取液を加えて爽快な酢酸を
も楽しめるようにしたものである。Of course, the present invention was researched and developed within the scope of the law, and is intended for people with low alcohol tolerance, the sick, and the elderly.
Not only has the alcohol concentration been kept low at 3° or less, but vitamins and medicinal herbs are added at the end of the manufacturing process to create a nutritious and healthy sake, and fermented incense 41 extract is added so that you can enjoy the refreshing acetic acid. This is what I did.
以下本発明につき、実施例を基に説明する。The present invention will be explained below based on examples.
本発明は高度精白米を製麹して、これに汲水し、温度を
５０〜５５℃で消化させる。In the present invention, highly polished rice is made into koji, water is poured into it, and the temperature is 50 to 55°C for digestion.
これはブドウ糖生成の外オリゴ糖も含ませるようするこ
とであり、発酵後に香味を良好とするためである。This is to include oligosaccharides that produce glucose, and to improve the flavor after fermentation.
消化時間であるが３時間〜グ時間以内とする。Digestion time should be within 3 hours.
これは温度による差があるが、蛋白分解でベブタイド結
合状態のものが残存した場合に発酵の際、微生物の生育
が良好となるためである。今回は汲水蓋を変え、原料に
対してイ号 ３０水と口号 ２０水で比較した。この消
化液を煮沸殺菌したものに、乳酸、酒母を加え１５℃で
発酵させ、仕込後１６日日目薬草を添加、１８日日目タ
ミン類を上槽時に添加し、５℃で３カ月間貯蔵し、オリ
引き後、割水し、活性炭素を加えろ過液、発酵香矧取液
を僅少加えて６５８Ｃで火入することにより製品を得る
ことができた。Although this varies depending on the temperature, microorganisms will grow better during fermentation if the bebutide-bound state remains after proteolysis. This time, I changed the water lid and compared the raw materials with I No. 30 water and Ku No. 20 water. This digestive juice was sterilized by boiling, then lactic acid and yeast mother were added and fermented at 15°C. On the 16th day after preparation, medicinal herbs were added, and on the 18th day, tamins were added at the time of heating, and at 5°C for 3 months. The product was obtained by storing, draining, diluting the water, adding activated carbon, adding a small amount of the filtrate, and a small amount of fermented fragrant liquid, and firing at 658C.
実施例
米こうじを作り、温度を加え消化後、ろ過煮沸したもの
に酒母を加え発酵させ、発酵後半に薬草（イカリ草）を
投入、さらに終了まぎわにビタミンＢ１、Ｂ２、Ｃを添
加し、上槽、ろ過し、′醍成酒とした。冷蔵庫（Ａ；０
Ｃ”）で貯蔵後、オリ引き、割水、炭素ろ過、火入れし
たものを製品とした。Example: Make rice koji, heat it, digest it, filter it, boil it, add sake mash, ferment it, add medicinal herbs (Ikari grass) in the latter half of fermentation, and add vitamins B1, B2, and C at the end of fermentation. It was filtered and made into Daisei Sake. Refrigerator (A; 0
After storage at C"), the product was prepared by straining, diluting, carbon filtration, and pasteurization.
仕込み製造方法
第７日目 〈米こうじ（７０％精白米）の消化〉イ 米
こうじ ２．、！−に９ 水 ｚｊｌ讐 ＃
１１．Ｏｋｇ ＃ に０ＩＳ３℃−！；！；０
Ｃでｔ時間消化終
了後ろ紙でろ過
容量と分析値
容 量 比 重 ボータイ 乙
、！；９０ｍ１ ／、０７３ １
０．００＆！；ｊＯｍｌ ／、１０／ ／３．２煮
沸殺菌する。（沸とうしてから７０分間）第２８目 〈
もろみの仕込み（酒母添加）〉イ 消化液 乙、３−／
酒母 １００ｒｎ１口 〃
乙、！；ｌ ／／ １００
ｍｌ乳酸乙ｍｌ入れてから酒母（こうじ汁培養酵母
）を加えた。Preparation manufacturing method Day 7 <Digestion of rice koji (70% polished rice)> A Rice koji 2. ,! -9 water zjlenemy ＃
11. Okg# 0IS3℃-! ;! ;0
After t hours of digestion at C, check the filtration capacity and analysis value with paper. ;90m1/, 073 1
0.00&! ;jOml /, 10/ /3.2 Sterilize by boiling. (70 minutes after boiling) 28th
Preparation of moromi (addition of yeast mother)〉A Digestive liquid Otsu, 3-/
Sake starter 100rn1 sip
Otsu,! ;l // 100
After adding 1 ml of lactic acid, shubo (koji juice cultured yeast) was added.
発酵温度 ／！；０Ｃ 第１６８目 〈薬草添加〉 イ、口ともイカリ草ｊＯｇずつ投入した。Fermentation temperature /! ;0C No. 168〈Medicinal herb addition〉 I added one ounce of Ikari grass to each mouth.
第１ｒ日目 〈ビタミン添加・上槽〉 イ、口とも次のビタミン混合液を３４添加した。1st day (vitamin addition/upper tank) B. Added 34 grams of the following vitamin mixture to both mouths.
ビタミン添加後すみやかに上槽（ろ紙でろ過）容量 イ ふ ６２１ ０ ！、０ ７ ／ ｌざ！びんに入れよ０Ｃで貯蔵した。Immediately after adding vitamins, the upper tank (filtered with filter paper) capacity I 621 0! , 0 7 / lza! Bottled and stored at 0C.
分析結果 第１０１８目 〈おりひき、わり水、ろ過、火入れ〉 貯蔵時間 ３カ月 貯蔵温度 ５０Ｃ（冷蔵庫） おりひき後、わり水、ろ過した。result of analysis No. 1018〈Orighiki, Warming water, Filtration, Pasteurization〉 Storage time: 3 months Storage temperature 50C (refrigerator) After straining, the water was strained and filtered.
ろ過に際して、炭素を使用したものと、使用しないもの
の２種類作った。Two types of filtration were made: one using carbon and one without.
炭素使用量 １μ
それぞれ／、ざｌびんに入れ、６３℃まで加温、火入れ
し、冷蔵庫に保存した。Amount of carbon used: 1μ/each, placed in a colander, heated to 63°C, pasteurized, and stored in a refrigerator.
残りの原液についても同様に火入れし、保存した。The remaining stock solution was similarly pasteurized and stored.
おりひき、ろ過による欠減Loss due to straining and filtration
Claims (1)
せた液を煮沸ろ過して、これに酒母を加えて低温で発酵
させ、この発酵の後半にビタミン類や薬草を加えること
を特徴とする低アルコール酒の製造方法。Rice malt made from highly polished rice is digested at a temperature of around 55 degrees Celsius, the liquid is boiled and filtered, and sake mash is added to this and fermented at a low temperature. Vitamins and medicinal herbs are added in the latter half of this fermentation. A method for producing low-alcohol alcoholic beverages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62007943A JPS63177779A (en) | 1987-01-16 | 1987-01-16 | Production of low-alcoholic sake (japanese rice wine) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62007943A JPS63177779A (en) | 1987-01-16 | 1987-01-16 | Production of low-alcoholic sake (japanese rice wine) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63177779A true JPS63177779A (en) | 1988-07-21 |
Family
ID=11679583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62007943A Pending JPS63177779A (en) | 1987-01-16 | 1987-01-16 | Production of low-alcoholic sake (japanese rice wine) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63177779A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069763A (en) * | 2001-05-09 | 2001-07-25 | 이재학 | Ca, VITAMIN, SOJU |
| KR20010110044A (en) * | 2000-06-05 | 2001-12-12 | 신영범 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
| JP2005126616A (en) * | 2003-10-24 | 2005-05-19 | Asahi Breweries Ltd | Method for recovering aromatic component and method for producing alcohol beverage containing the aromatic component |
| CN105176726A (en) * | 2015-07-27 | 2015-12-23 | 南通昊友食品添加剂有限公司 | Multifunctional digestion promoting liquid flavoring agent and preparing method of multifunctional digestion promoting liquid flavoring agent |
| CN105754800A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Ground-sealed camphor tree root yellow rice wine |
-
1987
- 1987-01-16 JP JP62007943A patent/JPS63177779A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010110044A (en) * | 2000-06-05 | 2001-12-12 | 신영범 | Special Taste Of Korean Traditional Liquor(Chung-Joo) And Chanfing Favorite Taste Of The People Enjoying Drinking |
| KR20010069763A (en) * | 2001-05-09 | 2001-07-25 | 이재학 | Ca, VITAMIN, SOJU |
| JP2005126616A (en) * | 2003-10-24 | 2005-05-19 | Asahi Breweries Ltd | Method for recovering aromatic component and method for producing alcohol beverage containing the aromatic component |
| CN105176726A (en) * | 2015-07-27 | 2015-12-23 | 南通昊友食品添加剂有限公司 | Multifunctional digestion promoting liquid flavoring agent and preparing method of multifunctional digestion promoting liquid flavoring agent |
| CN105754800A (en) * | 2016-05-12 | 2016-07-13 | 枣阳市灵鹿酒业有限公司 | Ground-sealed camphor tree root yellow rice wine |
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