JPS5831192B2 - Method for producing colored alcoholic beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing colored alcoholic beverages that do not fade even after long-term storage, and in particular provides a method for producing various types of sake ranging in color from red to brown.

Most brewed alcoholic beverages are colorless or slightly yellow, and the use of colorants to color them is often subject to legal restrictions.

Sake in particular is subject to tax regulations and must be made from rice, koji, and water, making it extremely difficult to color it.

In other words, in the production of sake, the raw rice is sufficiently polished, and after polishing, it is steamed in water and left to cool to make steamed rice. A portion of the steamed rice is made by adding seed koji to make koji, and a portion of the resulting koji is A portion of the steamed rice is mixed with water to culture yeast to make sake mash, and the malt, steamed rice, and water are added to this mash to make mash, fermented for a predetermined number of days, and then compressed and filtered to produce sake.

The raw rice used for sake production is mainly inland rice, such as Omachi, Yamada Nishiki, Yamabiko, Hedan, Gohyakumangoku, and other varieties.

In addition, foreign rice is also used in some cases, but all of these are Taiwanese rice, Korean rice, or Calhounian rice, which belong to the Japanese rice system, and these rice materials become white when polished.

As a result, the resulting sake has a slightly yellow color due to the koji mold in the rice malt.

For this reason, methods of coloring sake are known, but due to restrictions under the Liquor Tax Law, various pigments cannot be used, and a method of coloring sake using a small amount of red malt has not been put into practical use. There are only

This method uses mold belonging to the genus Monascus to produce koji, which is red in color, and the resulting sake has a beautiful red color immediately after production.

However, if it is stored in a transparent bottle, its color will fade due to storage for several months or due to sunlight, changing from red to brown and significantly losing its commercial value.

Therefore, when commercially available, there are drawbacks that must be especially taken into account, and there are drawbacks such as the fact that only one type of color can be produced.

The present invention was developed as a result of research into a method for producing sake that eliminates the disadvantages of conventional colored sake, can be stored for a long time even when bottled, and can be adjusted to the desired color tone. The present invention was achieved based on the knowledge that the sake does not discolor during the sake production process, and that the obtained sake does not discolor even after long-term storage.

That is, the present invention replaces a part of the raw material rice used for sake production with colored rice, steams the colored rice alone, crushes it, and steams it, and uses it for making koji or for preparing saccharifying enzymes. This is a method of fermentation under active conditions.

Alternatively, it may be liquefied in advance, compressed and filtered, and used for preparation.

To explain the present invention using the example of sake production, the colored rice used in the present invention differs from the short-grained rice used in conventional sake production, in that its epidermis or entire grain is colored. This is a variety that has been

Examples of varieties with colored skin include long-grain varieties,
For example, brown rice from Taiwan, reddish brown rice from the Philippines, Thailand,
There is purple rice from Indonesia, and its epidermis contains Anthocyan black-purple or red pigments.

An example of a grain in which the entire grain is colored is Japanese reddish-brown rice, which belongs to the short-grain variety and exhibits a reddish-brown color tone.

Many of these colored rices are mainly cultivated in southern countries such as the Philippines, Thailand, and Indonesia.

When producing sake with the above-mentioned colored rice, 1 to 2 of the raw rice
It is substituted with 0%, preferably in the range of 2 to 10%, and is added in processes where saccharifying enzyme activity can be expected, such as koji making, preparation, and fermentation.

The amount added above is normally determined as appropriate depending on the degree of coloring and the color tone of the colored rice.A single variety of colored rice may be added, or a mixture of colored rice with different tones may be added to produce sake with the desired color. It's good.

In the present invention, prior to adding the colored rice, the colored rice is crushed or post-steamed to make it more susceptible to decomposition by saccharifying enzymes.

At this time, any steaming conditions used for normal steamed rice production can be used for the steaming, but in some cases, the rice may be boiled in hot water and added.

Normally, when adding it during koji making, it is best to use around 11 or 5 of the raw material rice after crushing, washing, soaking, and draining, during making koji using an alternative method.

In addition, when adding it during preparation or fermentation of mash, it may be steamed or boiled in an amount equivalent to 1 to 20%, preferably 2 to 10%, of the raw rice, and added in its entirety at 1:00, or may be added in portions.

However, in either case, it must be at a time when saccharifying enzyme activity can be expected in the mash.

As a result of the above addition, the colored rice is liquefied and saccharified by the enzymes of the koji, and the starch is fermented by the yeast after saccharification, but the pigment remains without the enzyme action or fermentation and is dispersed in the mash.

Therefore, since mash is colored, when it is processed in a conventional manner, the resulting sake becomes beautifully colored sake, such as red, crimson, or brown.

In general, when colored rice containing black-purple Anthocyan pigments is used, just by substituting 2 to 50% of the raw rice, a beautiful pale pink sake can be produced, which has been kept in stores for a long time. It also hardly fades.

Sake produced by substituting 5 parts of raw rice with colored rice (purple rice from Indonesia) and adding the entire amount at the time of brewing, and sake produced using red malt using the conventional method, were left in stores at room temperature for 1 to 5 months to test for discoloration. An example of this is shown in Table 1.

As can be seen from Table 1, the sake of the present invention showed almost no discoloration even after 5 months, and no phenomenon that would impede its practical sale was observed.

Although an example in which the method of the present invention is applied to sake has been described above, the present invention is not limited to the above-mentioned sake, and can be applied to the production of fruit wine and other alcoholic beverages.

In other words, the color tone of fruit liquors etc. is limited by the fruit pigments contained, but with the method of the present invention, it is possible to produce alcoholic beverages with a color tone that has not been seen before by selectively using colored rice or using a mixture of colored rice. can.

In this case, it is preferable to pre-saccharify the starch in the colored rice.For this purpose, liquefying enzymes and saccharifying enzymes are added to the colored rice that has been steamed or boiled, and the starch in the raw material liquid is decomposed enzymatically. It is best to leave the dye free.

The method of the present invention can be used to color sake, fruit wine, and other general alcoholic beverages, and can produce colored liquors such as purple, red, pale pink, and brown that are resistant to fading.

This will be explained below using examples.

Example 1 Sake rice 2901c9 was rinsed and soaked in cold water for 10 hours, drained, and placed in a strainer and steamed at normal pressure to obtain steamed rice.

One-fifth of this steamed rice was inoculated with seed koji, placed in a kojibuta, and made into koji using a conventional method.

Separately from the above steamed rice, long-grain colored rice (purple rice from Indonesia) 10/c9 was weighed, washed with water, soaked in 15°C water for 12 hours, drained, placed in a pressure steamer, and steamed for 30 minutes. did.

Separately from the preparation of the above-mentioned raw materials, a sake mash was prepared, and the remaining steamed rice, koji, steamed colored rice, and water were added to this, and the fermentation was increased while proceeding with fermentation, and the fermentation of the mash was completed over 15 days.

After fermentation, the rice became red and was put into a sake bag and pressed, the lees were separated, and the liquor was allowed to stand still to allow the suspension to settle, yielding pale pink sake.

This sake had a taste no different from sake made without colored rice, and the color did not fade even after being stored in stores for three months.

Example 2 The colored steamed rice of Example 1 and steamed rice were mixed and inoculated with seed koji to produce koji.

Sake was produced according to Example 1 using this koji and the remaining steamed rice.

The obtained sake was no different from the sake of Example 1 and did not discolor even after long-term storage.

Example 3 Juice an apple and make juice with a sugar content of 10%. /, was obtained.

Apart from this, colored rice (black-purple rice produced in the Philippines) 5Ic
Grind 15 g of water and add 15. /, and liquefying enzyme (manufactured by Inuwa Kaoru Co., Ltd.)
was added and heated to 85°C to sufficiently liquefy the mixture, and the temperature was once lowered to 60°C, and saccharifying enzyme (manufactured by Inukone Seiyaku Co., Ltd.) was added to perform saccharification.

The sugar content after saccharification was 20%.

The above-mentioned squeezed juice and the above-mentioned saccharified liquid were mixed, inoculated with top yeast, fermented on top of the supplementary sugar at 15-20°C for 30 days, and the fermented liquid was filtered to obtain 115 tons of cider.

This cider had a red color and did not fade even after long-term storage.

Claims (1)

[Scope of Claims] 1. A method for producing colored alcoholic beverages, which comprises brewing using steamed or liquefied colored rice during the production of alcoholic beverages. 2. The method for producing colored alcoholic beverages according to claim 1, characterized in that the colored rice is crushed or steamed and added during brewing of sake or fermentation of mash.