JP3430261B2 - Manufacturing method of old sake flavored liquors - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to the addition of heat-treated sake lees to sake and the transfer of its flavor to
It is a method that can easily add the flavor of old sake to alcoholic beverages.

[0002]

2. Description of the Related Art Preference for sake is diversified and new sake is preferred, while demand for old sake is high. However, in order to produce old sake-flavored sake, it is necessary to store the sake for a long time after the sake is produced, and it has been impossible to impart the taste of old sake in a short period of time. In addition, when stored for a long period of time to produce old liquor, the risk of contamination is inevitably increased, and its management is not easy.

On the other hand, the sake lees produced as a by-product during the production of sake are
Although the quality of sake has been increasing in recent years, its consumption has been sluggish due to a decrease in demand for food. At present, the main use of sake lees is lees pickling, and it is desired to develop a new method of using lees other than lees.

[0004]

Although the demand for old liquor has increased, the production of old liquor-flavored sake has been increasing. The efficiency of production has been highlighted as an important issue in Japanese sake production.

[0005]

The present invention has been made for the purpose of achieving an efficient production of old liquor. In order to achieve this object, the inventors of the present invention, in the course of the test research on the storage of sake lees at various temperatures, when the sake lees were stored at high temperature, the degree of coloring of the sake lees, the organic acid composition, and the scent First discovered that it was similar to that of old sake.
Then, in order to actually apply this new knowledge to the production of old liquor, it was found that it is possible to give sake a flavor of old liquor by adding heat-treated sake lees to the results of studies and studies from various directions. As a result of further research, the present invention has finally been completed.

That is, the basic technical idea of the present invention is that, after adding sake to heat-treated sake lees and transferring the flavor thereof, solid-liquid separation is performed to efficiently produce old sake flavored sake. To do. Hereinafter, the present invention will be described in detail.

In the present invention, heat-treated sake lees are used. Heat treatment, a closed condition sake lees specifically, at elevated temperatures (50 to 95 ° C.), preferably 2-3 months at 60-80 ° C.
Implement by storing for a month . Usually, the storage conditions of the sake lees according to the present invention are as described above in order to prevent volatilization of components contained in the lees and to prevent ignition when dried .
As described above , 60 ° C. to 80 ° C. and about 2 to 3 months are suitable under the closed condition, but if the closed property can be improved, the product can be stored at a higher temperature and can be used for a short period of time.

[0008] Sake is added to the heated sake lees thus obtained, and the mixture is left standing and / or suspended and, if necessary, stirred to bring them into contact with each other to transfer their flavors, and then to remove solid matter. The old sake flavored liquor is produced by removing.

The mixing ratio with the heated sake lees may be arbitrary, but 50 to 500 ml of sake with respect to 100 g of sake lees,
It is preferably 100 to 300 ml. Sake refers broadly to sake that includes pure rice liquor, ginjo liquor, precious liquor, synthetic liquor and the like.

After the heat-treated sake lees and sake are brought into sufficient contact with each other, the solid matter is removed by a known solid-liquid separation method such as centrifugation, filtration, decantation, etc. However, in order to further enhance the flavor and quality, alcohol may be added to the supernatant obtained by removing the solid matter and appropriately diluted with alcohol.

Dilution with liquor (because it is not dilution with water, it may be concentrated or thickened depending on the case) may be appropriate, but about 2 to 10 times is appropriate.
Examples of the liquor used for dilution include the above-mentioned sake, alcohol fermentation moromi, mirin, synthetic liquor, shochu, and the like, and they can be used in combination.

In the present invention, it is also possible to improve the flavor and quality by adding saccharides to the supernatant obtained by removing the solid matter. The addition of saccharides may be appropriate, but usually, the final concentration is 0.5 to 20%, preferably 1 to 10%, more preferably 3 to 7%. The amount may be less than the above range, and in the case of sweet taste, the addition amount may be more than the above range.

As the sugars, sucrose, glucose, starch syrup,
One kind or two or more kinds of various sugars recognized in sake brewing such as powdered candy can be used.

As described above, the sugar and the liquor for dilution are added to the supernatant after removal of the solid matter, either singly or in combination, and if desired, the old sake flavored liquor according to the present invention. May be added at any stage of the production process, or may be added several times. It may also be added to the final product.

In this way, excellent old sake flavored liquors can be efficiently produced. Examples of the present invention will be described below.

[0016]

Example 1 200 ml of pure rice liquor was added to 100 g of sake lees stored at 60 ° C. for 2 months, suspended and centrifuged, and the supernatant was appropriately diluted with pure rice liquor and sucrose was added. . The sensory evaluation was performed by 20 judges. As a control, commercially available sake and Shaoxing sake were used. Table 1 shows the examination results, and Table 2 shows the analysis results of the produced old-liquor-flavored liquors.

[0017] (Table 1)       Sensory evaluation of old sake flavored liquors made from sake lees ───────────────────────────────                       Dilution rate Sucrose addition Sensory evaluation                                 (Final concentration 5%) ───────────────────────────────   Shaoxing 2.47   Kijoshu 2.73   Sake lees used 1 to 2 times diluted No additive 3.20   Storage sake lees used sake 2 4 times diluted additive-free 2.60   Stored sake lees 3) Diluted 8 times no additive 3.00   Stored sake lees Sake 4 2 times diluted Addition 2.93   Stored sake lees 5 4 times diluted sake Add 2.00   Storage sake lees used sake 6 8 times dilution added 2.53 ───────────────────────────────   Sensory evaluation: 5-point method, the lower the score, the better

[0018] (Table 2)   Analysis results of old sake flavored liquors made using sake lees ────────────────────────────────────                     Dilution rate Alcohol Acidity Amino acid degree 3DG                                 (%) (Ml) (ml) (mM) ────────────────────────────────────   Shaoxing Sake 17.0 5.5 3.8 0.37   Kijo sake 17.1 3.6 3.0 0.57   Stored sake lees 1-fold dilution of sake used 18.1 4.5 2.3 0.88   Storage sake lees used sake 2 4 times dilution 18.2 3.2 2.0 0.67   Stored sake lees 3) 1/8 2.5 1.7 0.47   Sake lees stored 4 times 2-fold dilution 18.3 4.7 1.8 0.80   Storage sake lees 5 4 times diluted 18.2 3.6 1.6 0.65   Stored sake lees 6-8 times diluted 18.2 2.4 1.5 0.43   Junmaishu 18.2 1.5 1.5 0.04 ────────────────────────────────────   3DG: 3-deoxyglucosone

From the analysis results, it can be used as an index for aging of sake.
-The value of deoxyglucosone was higher for sake flavored with old sake than Shaoxing sake and Kiju sake, and the sensory evaluation results showed good results. It was confirmed that it is possible to produce alcoholic beverages.

That is, it was confirmed both chemically and functionally that the flavor of old sake can be imparted by using the heat-treated sake lees. In other words, the present invention provides a method for enhancing 3DG by heat-treated sake lees, and newly provides effective utilization of sake lees. In the present invention, sake lees also include lees such as alcohol brewed mash and shochu moromi.

[0021]

Industrial Applicability According to the present invention, it becomes possible to efficiently produce excellent old sake-flavored liquors, and a new way is opened up for effective use of sake lees.

─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Saburo Wakabayashi 3-7-1, Kagamiyama, Higashihiroshima City, Hiroshima Prefecture, National Institute of Taxation Brewing (56) Reference JP-A-52-18896 (JP, A) JP HEI 2-142460 (JP, A) JP-A-11-75811 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) C12G 1/00-3/12

Claims (3)

(57) [Claims] 1. Sake lees 2-3 at a temperature of 60 ° C. or higher and 80 ° C. or lower.
A method for producing alcoholic beverages, which comprises heating for a month and then adding sake to the heated sake lees to transfer the flavor and then removing solids. 2. The production method according to claim 1, further comprising adding liquor for dilution to the supernatant after removing the solid matter. 3. The method according to claim 1 or 2, further comprising adding saccharides to the supernatant after removing the solid matter.