JPS6366188B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a novel method for producing brewed alcoholic beverages, and more particularly, to a method for producing novel brewed alcoholic beverages using sugars, vegetable proteins, and rice malt as raw materials, and using fruit juice or fruit. [Conventional technology] Conventionally, alcoholic beverages made from carbohydrate raw materials, protein, and rice malt have been produced using rice and rice malt as raw materials, sake made by adding shubo and simultaneous multiple fermentation, and sake made by adding rice malt and yeast to sugars. Synthetic alcoholic beverages, which are made by adding seasoning alcohol to fermented liquor, are known. Also, known alcoholic beverages made from fruit juice or fruit include fruit alcoholic beverages made by fermenting fruit juice or fruit, and liqueurs made by soaking and infusing fruit in alcoholic liquid. [Problems to be Solved by the Invention] The present invention aims to produce a new type of brewed alcoholic beverage different from the above-mentioned alcoholic beverages, using sugars, vegetable proteins, and rice malt as raw materials, and using fruit juice or fruit. It is a problem solved. [Means for Solving the Problems] The present invention, which is a means for solving the above problems, involves adding rice malt to sugars and vegetable proteins, and further adding yeast for fermentation, during fermentation or at the end of fermentation. This is a novel method for producing brewed alcoholic beverages, which is characterized by adding seasoning alcohol, which is obtained by infusing fruit juice or fruit with alcohol, once or in two or more times, and then removing the solids after fermentation is complete. This is a novel method for producing sparkling brewed liquor, which is characterized by adding carbon dioxide gas to the liquor obtained by removing solid matter after fermentation. In the present invention, examples of saccharides used include glucose, starch syrup, powdered candy, fructose, liquid saccharification liquid, and sugar, and examples of vegetable proteins used include soybean protein and wheat protein. As the rice koji, rice koji obtained by propagating koji mold on rice by a conventional method can be used, and it is preferable to use rice koji for sake brewing. Rice koji is used to further saccharify the paste content in sugars, break down vegetable proteins into peptides and amino acids, and further promote fermentation by yeast with the components of rice koji itself, adding flavor to the product. This is to add. Examples of yeast include sake yeast, wine yeast,
Alcohol yeast and the like are used, but it is particularly preferable to use sake yeast produced by the Japan Brewing Association. In the present invention, fermentation is carried out by adding rice malt to the above-mentioned sugars and vegetable proteins, and further adding yeast.
Although these raw materials can be charged in any suitable manner, it is preferable to charge the raw materials in three stages, for example, primary, secondary, and tertiary. A specific example is as follows. The first step is to add sugars, vegetable protein, and rice malt, adjust the pH to around 4.5-5.0 with lactic acid, add yeast, and heat the mixture to 18-15℃.
On the second day, fermentation is sufficiently promoted, and on the third day, sugar is added at 15-10℃ for the second fermentation. On the 4th day, sugar is added and prepared at a temperature of 15-10℃ as the tertiary preparation. The fermentation temperature after preparation should be determined depending on the fermentation state if possible.
It is easier to produce aromas if the temperature is kept between 15-10℃, and it is difficult to produce aromas if fermentation is too slow or too fast. The age of moromi is about 8 to 15 days after the first preparation, but the best time is around 10 days after preparation. Fermentation is mostly simple fermentation because it ferments sugars.

[Some fermentations are carried out in parallel], resulting in a moromi with a high acidity and fruit-like aroma. Further, the aroma components and taste of the moromi differ depending on the type of yeast added, for example, sake yeast, wine yeast, etc. In the present invention, seasoning alcohol obtained by infusing fruit juice or fruit with alcohol during this fermentation or at a time when fermentation has sufficiently progressed and is nearing the end of fermentation.

[Hereafter referred to as fruit juice or fruit infused seasoning alcohol] 1
Add once or in two or more times. As the fruit juice used in this fruit juice infused seasoning alcohol, for example, citrus fruit juice can be used, and as the fruit used in the fruit infused seasoning alcohol, for example, kiwi fruit, orange, etc. can be used. Fruit juice or fruit infused seasoning alcohol can be made, for example, as follows. Alcoholic liquid with appropriate alcohol concentration, e.g.
Add sugar to 45% alcohol solution, then add fruit juice or fruit and soak. After a soaking period of about 1 to 3 months, the solids are removed by filtration or other methods to obtain fruit juice or fruit infused seasoning alcohol. In addition to this, organic acids

The acidity may be adjusted by adding [such as malic acid, citric acid, tartaric acid, lactic acid, succinic acid, etc.]. In addition, fruit juice or fruit-infused seasoning alcohol is prepared by adjusting sugars, organic acids, etc., taking into account the components of the fermented moromi before addition, and adjusting the alcohol content to become the final target brewed liquor component.
It is best to make it to match the acidity, extract, sugar, etc. Fruit juice or fruit-infused seasoning alcohol can be added to the fermented mortar at an appropriate time from during fermentation to just before the end of fermentation, but if the tertiary fermentation has been completed and the fermentation has been completed successfully, it may be added 4 days after fermentation. It becomes more aromatic around the time, and the aroma becomes even stronger around 7 days after preparation, so it is preferable to add fruit juice or fruit-infused seasoning alcohol at this time. Further, the addition of fruit juice or fruit-infused seasoning alcohol is preferably carried out in two to three parts, for example. The purpose of adding the fruit juice or fruit-infused seasoning alcohol separately in this way is to finish the fermentation slowly and smoothly. The amount of fruit juice or fruit-infused seasoning alcohol to be used is approximately 1 to 2 times the volume charged to obtain fermentation. After adding fruit juice or fruit-infused seasoning alcohol and completing fermentation, solids are removed by appropriate means such as straining or squeezing. In the present invention, the fermented moromi is mostly composed of a fermented liquid of sugars, and since the solids are mainly derived from rice malt and vegetable proteins, the amount of solids is small, and the fermented moromi is, for example, placed in a sake bag or horizontally pressed. Easily compress solids and liquids with a machine

It can be separated into [alcohol]. The brewed liquor obtained by removing solids is 1.
After being sludged for about a week, it is stored and aged, and the aged brewed liquor is either lightly filtered using activated carbon as an auxiliary agent and made into a product, or the taste is finely adjusted with supplementary sugar, supplementary acid, etc. After that, it is treated with activated carbon and made into a product. In addition, when producing sparkling brewed liquor containing carbon dioxide gas, carbon dioxide gas is blown into the new brewed liquor obtained by removing solids as described above using a conventional method, and the gas pressure is increased to 1 to 2 kg. / ^cm2

Adjust to [20℃] and make sparkling brewed liquor. [Effects of the Invention] According to the present invention, a new type of brewed sake that is delicious to drink can be produced using sugars, vegetable proteins, and rice malt as raw materials, and using fruit juice or fruits.
According to the present invention, it is also possible to make extremely healthy brewed liquor containing a large amount of vitamins, essential amino acids, etc. by using the fruit juice or fruit used, and it is also possible to make an extremely healthy brewed liquor containing a large amount of vitamins, essential amino acids, etc. It is possible to produce brewed alcoholic beverages having desired ingredients relatively freely by changing the combination of ingredients and the proportions used. Furthermore, depending on the fruit juice or fruit used, a brewed liquor having the aroma peculiar to the fruit can be easily obtained. [Example] Examples of the present invention are shown below, but the present invention is not limited thereto. Example 1

[Table] According to Table 1 above, the first preparation was carried out at 18°C, and the pH was adjusted to 4.7 with lactic acid. The sake yeast used was Brewing Association No. 7. On the third day, the second fermentation was carried out at 15°C, and on the fourth day, the third fermentation was carried out at 13°C, and fermentation was carried out at 15°C for 6 days after the fermentation. Next, the first addition, the second addition, and the fruit-infused seasoning alcohol were added twice on the 6th and 7th day after brewing, and after another 2 days, the completely fermented moromi was poured into an upper tank. The above fruit infused seasoning alcohol was produced as follows. Add 100g of sugar to 390ml of 45% alcohol solution, then peel 200g of kiwi fruit that has been washed with water.
It was cut into ~6 pieces and leached at room temperature for 2 months.
Add malic acid, citric acid, and tartaric acid to this leached alcohol solution to make alcohol 12.5% and acidity 4.0.
Adjusted to a sugar content of 5.0. The components of the moromi before adding this fruit-infused seasoning alcohol are 12.5% alcohol, 3.5 acidity, 0.3 amino acids, and 3.0% sugar, and the components of sake obtained by fermenting after addition are 12.5% alcohol, 3.8 acidity, amino acid
The sugar content was 0.4 and the sugar content was 4.0. The alcohol content, acidity, amino acid content, and sugar content were analyzed according to the analysis method specified by the National Tax Agency. The same applies to the following examples. The resulting sake was stored and aged at 20°C for one month, then lightly treated with activated carbon and purified to obtain a refreshing brewed sake with the characteristic aroma of kiwifruit. Example 2

【table】

[Table] According to the above Table 2, preparation was carried out in the same manner as in Example 1, fermentation was carried out, and the upper tank was added on the 11th day after the third preparation. The sake yeast used was Brewing Association No. 7 in the same manner as in Example 1, and the fruit-infused seasoning alcohol was also produced in the same manner as described in Example 1, but the amount of organic acid was increased and the alcohol content was 12.5%, acidity 6.3, and sugar content. Adjusted to 5.0 ingredients. And this fruit infused seasoning alcohol is made on the 7th day after preparation.

[First addition] and 8th day

Added to [Second addition]. The composition of the moromi before the first addition is alcohol 11.5
alcohol content, acidity 3.6, amino acids 0.3, sugar content 4, alcohol obtained after Jotan 12.0%, acidity 5.0, amino acids
The sugar content was 0.3 and the sugar content was 4. The sake obtained after the upper tank was stored at 20°C for one month and purified by light treatment with activated carbon. Carbon dioxide gas is blown into the brewed liquor obtained in this way by a conventional method, and the gas pressure is 1.5.
Kg/ ^cm2

Adjusted to [20℃]. In this way, a sparkling brewed liquor with a light and refreshing kiwi fruit flavor was obtained. Example 3

[Table] According to Table 3 above, preparation was carried out in the same manner as in Example 1, and the upper tank was added on the 10th day after preparation. The sake yeast is Brewing Association No. 10, and the fruit juice infusion seasoning alcohol is 625ml of 40% alcohol from purified lemon juice.
Add 500ml to the water, add 200g of sugar, a small amount of citric acid and malic acid to make alcohol 12.5%, acidity 0.3,
A product adjusted to contain 0.2 amino acids and 2.5 sugars was used. The fruit juice infused seasoning alcohol was added twice on the 7th day and 8th day after preparation, and the top tank was added on the 2nd day after addition. Ingredients before adding fruit infused seasoning alcohol: alcohol 12.0%, acidity 3.8, amino acids 0.3, sugar content 3.0
The components of the sake obtained after the upper tank were 12.0 degrees alcohol, 3.2 acidity, 0.3 amino acids, and 2.8 sugars. The sake obtained by fermentation was stored and aged at 20℃ for one month and purified by light treatment with activated carbon to obtain a mild and refreshing brewed sake with a lemon aroma.

Claims (1)

[Scope of Claims] 1. Rice malt is added to sugars and vegetable protein, and yeast is further added for fermentation, and seasoning alcohol obtained by infusing fruit juice or fruit with alcohol is added once or twice during fermentation or before the end of fermentation. A novel method for producing brewed alcoholic beverages, which is characterized in that the solids are added in multiple batches and the solids are removed after fermentation. 2 Add rice malt to sugars and vegetable protein, further add yeast for fermentation, and add seasoning alcohol made by infusing fruit juice or fruit with alcohol during fermentation or before the end of fermentation, once or in two or more times. , a novel method for producing sparkling brewed liquor, which is characterized by adding carbon dioxide gas to the liquor obtained by removing solids after completion of fermentation.