JPS6342515B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a product containing an alcoholic fermentation product by yeast after the useful components of pearl barley itself are treated with a saccharifying enzyme agent, which contains abundant water and hydroalcohol-soluble useful components of pearl barley, and which is suitable for use in wine or fruit liquor. In addition, fermented alcoholic beverages made from grains, such as beer and Japanese sake, usually have a low alkalinity. is negative (acidic food), while alkalinity which is excellent alkalinity positive (alkaline food) relates to Tomugi alcoholic beverages. More specifically, the present invention is characterized in that the heat denaturation treatment is an alcohol fermentation product using yeast after the saccharification treatment using a saccharification enzyme agent of barley, which has a wine or fruit liquor-like aroma and has a positive alkalinity. Alkalinity relates to Tomugi alcoholic beverages. Furthermore, the present invention also relates to a method for producing an alkaline pearl barley alcoholic beverage, characterized in that the heat denaturation treatment involves saccharifying a raw material containing barley as a main component using a saccharifying enzyme agent, and further alcohol fermentation using yeast. Coix is a plant belonging to the genus Coix of the Maydeae subfamily of the Poaceae family, and its scientific name is Coix lachry-.
majobi Linne var.ma−yhen stapt
(Gramineae), and there are many varieties thereof, and in the present invention, these are collectively referred to as "hatomugi". In particular, the seeds of this plant are sometimes referred to as pigeon peas, and in the present invention, it is preferable to use seeds of pigeon peas. The seeds of Hatomugi (〓苡) are often called 〓茡人 (〓茡人) and are a Chinese medicine that exhibits pharmacological effects such as diuresis, anti-inflammatory, analgesic, and purulent drainage, and are useful for treating edema, rheumatism, neuralgia, etc. It has been known since ancient times as a herbal medicine, and for example, in the ``Shennong Bencao Tejing,'' it is classified as an effective medicine for lightening your body, increasing your energy, and prolonging your life. It has also been used since ancient times as a nourishing tonic that is useful for removing warts and preventing and treating skin irritation. In addition to being known for a long time as a herbal medicine as mentioned above, pearl barley has been used as a highly nutritious grain substitute containing hydrated carbon, protein, and fat. ) is known to have been removed and used as a grain substitute in porridge, boiled water, rice cakes, etc., or as a substitute for grain as a raw material for the production of candy and miso. There is. However, it has not been put into practical use as a grain substitute due to many obstacles such as price, difficulty in obtaining large quantities, difficulty in threshing and milling, and poor palatability. The present inventor has conducted many years of research on the effective use of pearl barley in the food and beverage field, and has already made several proposals. For example, Japanese Patent Application No. 129 (1983) (Hatomugi Lactic Acid Fermented Food and Drinks and Process for Producing the Same),
No. 1227 (hatomugi soy sauce, its moromi and koji) was proposed. As a result of further research, it was discovered that pearl barley, which belongs to the grain category, exhibits remarkable suitability as a raw material for producing alcoholic beverages using the enzymatic method (a method that does not use sake koji). In particular, as is well known, pearl barley is significantly different from conventional grains such as rice, barley, barnyard millet, and millet, which are used as raw materials for producing alcoholic beverages using the normal enzyme method or sake koji method. Considering that grains have a unique odor and contain about five times as much fat as grains, only alcoholic beverages can be obtained that have problems in terms of flavor, palatability, and drinkability. However, if such troubles could be avoided to some extent, it is predicted that the fermented products could only be used as distilled spirits (shochu) by adding them to distillation means. Quite unexpectedly, the present inventors saccharified a raw material whose main component was barley after heat denaturation using a saccharifying enzyme material,
Contrary to the above expectations, the pearl barley alcoholic beverage separated by a conventional method from the enzyme-type pearl barley fermentation product subjected to alcohol fermentation using yeast exhibits an excellent wine-like or fruit wine-like aroma, and has excellent palatability, roundness, and flavor. It exhibits excellent drinkability in terms of texture, flavor, texture, etc., and there is no peculiar odor or off-odor that seems to come from pigeon peas, and it is easy to reduce the alkalinity to, for example, +
It has been discovered that an alkaline alcoholic beverage having an alkaline alcoholic beverage of 4 or more can be formed, and, unlike distilled alcoholic beverages, a unique alkaline alkaline alcoholic beverage rich in useful components of pearl barley can be obtained. In addition, instead of the saccharification treatment using the saccharification enzyme agent mentioned above,
If the saccharification process using koji, which is most commonly used in the production of sake, is used, it is not possible to obtain an alcoholic beverage with a wine-like or fruit wine-like aroma and a positive alkalinity, and there is a peculiar odor that is thought to originate from pigeon berries. It turns out that only alcoholic beverages with negative alkalinity that smell bad can be obtained. Furthermore, it was found that the ability to promote the growth of yeast and the excellent alkalinity of atomugi alcoholic beverages can be formed in a short period of time, and that, together with the inclusion of useful components of atomugi, it will open up a new field in the field of alcoholic beverages. . Therefore, an object of the present invention is to provide an alkaline barley alcoholic beverage which is a new enzymatic method type alcoholic beverage. Another object of the invention is to provide a method for producing such a beverage. The above objects and many other objects and advantages of the present invention will become more apparent from the following description. When carrying out the method of the present invention, in addition to using a heat denatured raw material prepared using barley instead of rice (brown rice, polished rice) and a raw material whose main component is barley, enzymatic alcohol fermentation means known per se are used. It is a drinkable product that contains abundant useful ingredients from beetroot, and has a wine-like or fruit wine-like aroma that is completely different from the odor of beetroot, and is excellent in terms of palatability, roundness, texture, flavor, and texture. It is possible to produce an alkaline barley alcoholic beverage that shows suitability and has a positive alkalinity (alkaline food). The raw barley can be washed with water, water-absorbed (soaked), and then heat-denatured. The pearl barley to be used can be selected as appropriate, and examples include pearl barley seeds with the seed coat removed, those that have been crushed, those that have been crushed into fine powder, or those that have been crushed with seeds attached. The heat denaturation treatment includes steaming, preferably under pressure conditions, e.g.
It can be carried out by any means capable of alpha-izing the pearl barley starch, such as steaming or steaming under pressure conditions of 0.1 to about 1.5 kg/cm ² . The thermal denaturation treatment can also be carried out by means such as expansion roasting, in which the material is suddenly released under atmospheric pressure or reduced pressure conditions after roasting or pressure roasting. After such a roasting treatment, a heat denaturation treatment can be carried out by absorbing an appropriate amount of water or further applying a means such as steaming or steaming. For example, the heat denaturation treatment of pearl barley is
After washing the pearl barley with water and treating it with water absorption, drain the water and steam it in a steamer, or steam it under pressure, e.g.
After steaming under pressurized conditions such as 0.1 to about 1.5 Kg/cm ² to make steamed wheat, or after water absorption treatment, an appropriate amount of water is added and the so-called rice cooking process is performed under normal pressure or pressurized conditions such as those mentioned above. This can be done by making it into a rice or porridge form. Furthermore, the steamed barley and cooked barley treated as described above may be placed in a cylindrical heating dryer (drum dryer) to increase the degree of gelatinization, and the gelatinized barley may be made into flakes or powder. The heat-denatured barley obtained as described above can be saccharified using a saccharifying enzyme agent and further subjected to alcohol fermentation using yeast, according to a method known per se. For example, heat denaturation treatment involves saccharifying the entire amount of wheat with a saccharifying enzyme agent,
Next, a so-called "single fermentation type" fermentation process can be adopted in which alcohol fermentation is performed using yeast, or, for example, in heat denaturation treatment, the wheat and the saccharifying enzyme agent are mixed in several stages, and the primary preparation mixture is saccharification using a saccharifying enzyme, and then alcohol fermentation using yeast, or adding the saccharifying enzyme and yeast at the same time, then adding the next ingredients in sequence to perform saccharification and alcohol fermentation. The so-called “parallel multiple fermentation type” in which
Any of the enzymatic and alcoholic fermentation methods can also be employed. When carrying out the method of the present invention, in addition to a raw material consisting only of wheat for the heat denaturation treatment, a raw material whose main component is wheat for the heat denaturation treatment can be used. Other raw materials used in combination include brown rice, polished rice,
Heat-denatured products of various materials known as raw materials for sake brewing, such as polished rice containing rice bran components, etc.
Examples include heat-denatured products of other starch-containing materials such as barley, corn, buckwheat, millet, potatoes, and sweet potatoes, as well as appropriate blends thereof, and in particular, the above-mentioned raw materials for sake production. It is more preferable to use them together. Other raw materials that can be used in combination with these are:
The heat treatment modification treatment is preferably used in an amount of preferably about 50% or less, more preferably about 40% or less, even more preferably about 30% or less, based on the weight of the wheat before modification. When employing the parallel multiple fermentation type enzymatic alcohol fermentation means, the first preparation mixture is prepared using a raw material consisting of heat-denatured barley, and the next preparation preparation is as follows:
Enzymatic alcohol fermentation after parallel multiple fermentation can be carried out using only other raw materials or a pearl barley raw material containing other raw materials as exemplified above. Alternatively, the first preparation mixture can be prepared using a raw material consisting only of other raw materials as exemplified above, and the next preparation mixture can be prepared by parallel multiple fermentation using only the pearl barley raw material or the pearl barley raw material containing other raw materials. A type of enzymatic alcohol fermentation can be carried out, and furthermore, both the primary and other multiple preparations can be made from pearl barley raw materials containing other raw materials. For heat denaturation treatment, the mixing ratio of the raw material whose main component is barley can be selected as appropriate depending on the final product, but for example, for 100 parts by weight of the heat denaturation treatment raw material (containing water), about 100 to about 100 parts of water should be added. The amount is usually around 200 parts by weight. The feed mixture and/or saccharified product contains an appropriate amount of an organic acid known for enzymatic alcohol fermentation of rice raw materials, for example, preferably about 0.01 to the above-mentioned feed mixture and/or saccharification product.
It is also possible to add lactic acid, acetic acid, etc. in an amount of about 2% by weight, more preferably about 0.1% to about 1% by weight, to suppress the growth of various bacteria and to promote the activity of yeast. In carrying out the method of the present invention, general saccharifying enzyme materials for spirits (amylase agents) can be used as the saccharifying enzyme agents used, such as starch digestive enzyme agents, starch liquefaction, and saccharifying enzyme agents. Alternatively, starch saccharification type enzyme agents can be exemplified. Its origins include those produced by molds such as Aspergillus and Rhizorbus, yeasts such as Endomyces and bacteria such as Subtilis, and formulations derived from plants such as malt. things are available. In addition to saccharifying enzyme agents for spirits, saccharifying enzyme agents used for general food processing can also be used. The saccharification treatment using a saccharifying enzyme agent varies depending on the type of saccharifying agent, the content ratio of various amylases, its origin, etc., or the time of addition, method, etc., but in the single fermentation type, the temperature is about 40 to 70℃, More preferably, the saccharification can be carried out in 8 to 24 hours at a temperature of about 50 to 60°C and a pH of about 4.5 to about 7.5. In the primary preparation in the case of parallel multiple fermentation, saccharification is performed under the same conditions as for the single fermentation type prior to the addition of yeast, and after addition of yeast and lactic acid, alcohol fermentation and Saccharification can be carried out in parallel, and saccharification and alcohol fermentation can be continued under these conditions in the secondary and tertiary stages.If desired, alcohol fermentation can be completed in the secondary or tertiary charging, and then the tertiary fermentation can be carried out. Or use the fourth preparation, 50 to 60
It can be carried out by changing the temperature as appropriate, such as by charging at a high temperature of °C. Furthermore, in the case of parallel multiple fermentation type, the saccharifying enzyme agent and yeast can be added at the same time from the beginning of the primary preparation, and saccharification and fermentation can be carried out under conditions of about 10 to about 30°C from beginning to end. The amount of the saccharifying enzyme agent to be used is appropriately changed depending on its potency, raw material composition, etc., but for example, it is appropriately selected in the range of about 0.1 to about 1 part by weight based on 100 parts by weight of the mixed powdery raw material. Most commonly, it can be selected and used in a range of about 0.02 to about 0.8 parts by weight. Further, as the yeast used in the alcohol fermentation process using yeast, yeasts used for brewing grain-based fermented alcoholic beverages such as Japanese alcoholic beverages and grape alcoholic beverages, and fruit-based fermented alcoholic beverages can be appropriately selected and used.
Examples of such yeast include the following yeasts. Association yeast No. 7, Association yeast No. 6, Association grape wine yeast OC-No. 2, and various other yeast strains belonging to Satucharomyces cerevirea
IFO2300, IAM4017, IAM4020, IFO2220,
IAM4084. Alcohol fermentation treatment using yeast, for example, takes about 10
It can be carried out at a temperature of up to about 30°C, more preferably at a temperature of about 10 to about 20°C. Usually, the desired alcoholic fermentation product of pearl barley can be formed in a fermentation treatment time of about 8 to about 20 days. The fermentation process may be carried out until the desired alcohol content and sugar content are achieved in the desired fermented product, and the amount of yeast to be used can be appropriately selected by those skilled in the art according to conventional methods. After reaching the desired degree of ripening, if solid-liquid separation is performed by any means into a liquid phase and a solid phase (liquor lees) according to a conventional method, an alkaline barley alcoholic beverage phase can be obtained as a liquid phase. can. Furthermore, according to the conventional method, purification,
By pasteurization, aging, etc., an alkaline raw Tomugi alcoholic beverage is obtained, and if desired,
It can be diluted to adjust the alcohol content and pasteurized using conventional methods. It is also possible to add alcohol or seasoning alcohol to enhance the brewing, or mix it with other fruit liquors. The alkaline pearl barley alcoholic beverage that can be obtained as described above contains abundant pearl barley water and hydroalcohol-soluble useful components, and has good palatability and
It is a unique alcoholic beverage with alkalinity plus (alkaline food) that has excellent drinkability in terms of roundness, texture, flavor, and texture, and has a wine or fruit liquor-like aroma. Unlike other beverages, it is a notable beverage in that it contains abundant alcoholic fermentation products that are useful ingredients, and it is a beverage that has great expectations as a health and medicinal alcoholic drink that goes beyond just an alcoholic beverage. Moreover, it does not have any unsuitability to taste expected from the raw material of pearl barley, opening up a new field of alcoholic beverages. Hereinafter, several examples of implementing the method of the present invention will be explained in more detail with reference to Examples. Example 1 After washing 10 kg of pearl barley seeds (with the outer skin removed) several times with water to remove impurities, they were soaked in water overnight.
After draining, steam the barley in an autoclave at 120℃ for about 15 minutes to obtain steamed barley. After cooling this, approx.
Pour into warm water at 55℃ and add 40g of a commercially available saccharifying enzyme agent Smith Team (unit saccharification power: 1500 units) for saccharification. After performing saccharification for about 18 hours, the saccharified product was cooled to about 15°C, and 5 g of yeast (pressed yeast obtained from a saccharified medium of association No. 7 yeast) was added to it.
Add 100ml of lactic acid to complete alcohol fermentation. After about 20 days, the fermented product is filtered and pressed to obtain a liquid. This is further clarified and filtered to obtain a pearl barley alcoholic beverage. Sake level -12 Alcohol content 13.7 Straight sugar 2.8 Alkalinity +6.6 Acidity 5.2 PH4.2 When this product is pasteurized and sterilized by the usual method and aged, it has an aroma and sourness similar to that of fruit wine, and is similar to Hatomugi. It is a barley alcoholic beverage with a moderate roundness and sweetness that incorporates useful ingredients, is aromatic yet warm, extremely palatable, and has a high alkalinity. Comparative Example 1 An alcohol fermentation product was obtained in the same manner as in Example 1, except that instead of the saccharification treatment using a saccharifying enzyme, a saccharification treatment using rice koji was employed according to a conventional method. The alkalinity of the product was -3.6, and the product had a bad odor originating from pearl barley and was extremely poor in drinkability. Example 2 After thoroughly washing 10kg of pearl barley seeds (with the outer skin removed), drain the water and add about 20ml of water to approx.
Cook the rice under a pressure of 1.2 kg/cm for 40 minutes to obtain slightly soft rice. When the product temperature drops to around 80℃, add 20g of a commercially available α-amylase agent (clistase), 1 to 2
After holding for a while, add about 500ml of water and lower the temperature to about 55%.
℃, and add Sumizyme, a saccharifying enzyme agent for sake.
Add 4g of S and saccharify. After about 16 hours, reduce the temperature to about 15
While maintaining the temperature at ~20°C, add 4 g of pressed yeast (Kyokai No. 7 yeast) obtained in a conventional manner, and further add 100 ml of brewing lactic acid, and perform alcoholic fermentation while controlling the desired temperature. When the alcohol concentration reaches around 14%, the product is made into a product by being poured into a tank, slaged, and fired in sequence. The analytical values of this product were as follows. Alcohol content 13.9 Sake level -10 Acidity 4.8 Straight sugar 3.6 PH 4.3 Alkalinity +7.2 Example 3 The pearl barley alcoholic beverage obtained in Example 2 was diluted with distilled water to an alcohol concentration of 1%, and this product was prepared.
Add 5 mg of thiamin hydrochloride, 2 mg of riboflavin, 100 mg of ascorbic acid, 5 mg of calcium pantothenate, and 20 mg of nicotinamide to 100 ml to use as a health medicine. This stuff is nourishing and tonic;
It can be used as a nutritional supplement in cases of weak constitution, internal fatigue, loss of appetite, etc. Example 4 Steamed barley is made in the same manner as in Example 1. Using steamed barley, parallel multiple fermentation is carried out according to the following ingredients.

[Table] That is, in the production of sake using ordinary rice as a raw material, steamed barley is used instead of steamed rice, and only a saccharifying enzyme agent is used instead of koji rice. As the enzyme agent, Amano Pharmaceutical's Gluk S was used. As yeast, pressed yeast obtained from Kyokai No. 7 yeast was used. The resulting pearl barley alcoholic beverage was hot and sour, similar to fruit wine, and extremely palatable. It was an alkaline spirit beverage with an alkalinity of +7.5.

Claims (1)

[Scope of Claims] 1. Heat denaturation treatment is an alcoholic fermentation product using yeast after saccharification treatment with a saccharification enzyme agent of barley,
An alkaline barley alcoholic beverage characterized by having a wine or fruit wine-like aroma and having a positive alkalinity. 2. A method for producing an alkaline barley alcoholic beverage having a wine-like or fruit wine-like aroma, which is characterized in that the heat denaturation treatment involves saccharifying a raw material containing barley as a main component using a saccharifying enzyme agent, and then subjecting it to alcohol fermentation using yeast.