JPH0337911B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a method for producing an alcoholic beverage made by fermenting vegetables or edible wild plants as raw materials.

``Conventional Technology'' Wine, which is made by fermenting grape fruits as a raw material, is widely known as an alcoholic beverage made by fermenting a certain material as a raw material. On the other hand, recently, attempts have been made to commercialize alcoholic beverages made by fermenting vegetables or edible wild plants as raw materials.

``Problem to be solved by the invention'' However, in such alcoholic beverages, since the solution obtained from raw materials consisting of vegetables or edible wildflowers has a low sugar content, it is difficult to ferment yeast during the traditional winemaking process. If sugar supplemented as a carbon source was used for the same purpose, there was a problem that sufficient fermentation could not be achieved due to the low nutritional content of sugar.

That is, when grape fruits are used as a raw material, since the fruit juice obtained from the grape fruits has a high sugar content, sufficient fermentation can be carried out even if the sugar used as supplementary sugar has a low nutritional content. On the contrary,
Solutions obtained from raw materials consisting of vegetables or edible wildflowers have low sugar content, so if sugar is used as supplementary sugar, sufficient fermentation cannot be achieved.

In addition, when adding sugar to a solution obtained from vegetables or edible wild plants as raw materials and fermenting it directly to obtain an alcoholic beverage, the characteristic odor of the vegetables or edible wild plants remains, so depending on the raw material. The problem was that it had a strong odor and was difficult to drink.

This invention was made in view of these circumstances, and provides a method for producing an alcoholic beverage that can be sufficiently fermented using vegetables or edible wild plants as raw materials, and that can eliminate the odor peculiar to the raw materials. The purpose is to provide.

``Means for Solving the Problems'' In this invention, a solution obtained from raw materials consisting of vegetables or edible wild plants is placed in a storage tank, allowed to oxidize naturally, and stored until the unique odor of the raw materials almost disappears.
Next, the solution taken out from the storage tank is put into a fermentation tank, honey and yeast are added and fermented, and at the appropriate point of fermentation, the yeast is killed by rapid heating and the fermentation is stopped to produce an alcoholic beverage. This is a characteristic feature.

According to this invention, the honey used as supplementary sugar is
Compared to the sugar used in traditional winemaking, it is considerably richer in nutrients, so solutions made from raw materials consisting of vegetables or edible wildflowers can be sufficiently fermented even when the sugar content is low. Become.

Also, although it is called natural oxidation, storing the solution obtained from raw materials at a low temperature, preferably around 2 to 7 degrees Celsius, allows the oxidation to proceed while preventing food deterioration and eliminating the characteristic odor of raw materials. It was designed to make it disappear. In addition, the oxidation temperature is 2 to 7
Temperatures other than these are possible, but temperatures below 2°C require a long period of time to oxidize, and temperatures above 7°C may cause deterioration, so it is preferable in terms of quality. do not have.

"Examples" The present invention will be described in detail below with reference to Examples.

The drawings schematically represent an example of an alcoholic beverage manufacturing process.

First, raw materials consisting of vegetables such as radish, carrot, cabbage, and Chinese cabbage, or edible wild plants such as aloe, plantain, mugwort, and Houtodyami were washed in a washing machine and then cut into pieces of about 10 cm using a cutting machine. The material is crushed into a paste by using a crusher, and the paste is separated into a solution and residue by a compressor.

Next, put the solution separated by the squeezer into a storage tank,
Store it for about 1 to 3 weeks until it oxidizes naturally and the unique odor of the raw material has almost disappeared. The storage temperature is approximately 5°C to prevent the growth of bacteria and to slow down the progress of oxidation.

Next, put the solution taken out from the storage tank into a fermentation tank, and add honey (about 25% of the solution) and pure cultured yeast mother (Satsucharomyce cerebice W3, about 10% of the solution).
Add and stir thoroughly.

After fermenting at room temperature for about 7 to 10 days, when the alcohol content as a type of wine reaches 12.5° and the extract shows 6.7, it is rapidly heated to about 70°C using a heater built into the fermentation tank. Kills bacteria and stops fermentation. After rapid heating, the fermenter is cooled with water.

After the sake has been drained and filtered, it is transferred to a hollow tank and stored at a temperature of 6 to 10 degrees Celsius without exposing it to air.

The alcoholic beverage thus obtained has an alcohol content of about 12.5° and can be drunk as a type of high-quality wine.

In addition, when honey is used as supplementary sugar, fermentation can be carried out throughout the year. results of the experiment,
Fermentation was sufficient even at a low temperature of 5°C, and was possible even at 1°C. This seems to be because yeast works using honey as a nutritional source. On the other hand, fermentation was possible even at high temperatures of 40°C without the growth of bacteria. This is thought to be due to the bactericidal effect of honey.

On the other hand, when sugar is used as supplementary sugar, the optimum temperature for fermentation is 15 to 30°C, and there are restrictions on the preparation time, unless artificial heating or cooling is used. .

In addition, when honey is used as a supplementary sugar, it is possible to suppress the proliferation of various bacteria, and it is easy to manage, and the process from oxidation storage to fermentation of the solution obtained from raw materials is continuously carried out at low temperatures. can be done. In other words, the process of winemaking is a constant battle against bacteria, but when honey is used as a complementary sugar, it is possible to prevent oxidation without using any preservatives, and it can be handled at low temperatures. I can do it. As a result of experiments, when sugar is used as a carbon source,
Oxidation by acid film yeast occurred even at an alcohol content of 14%, but in the case of honey, no oxidation by acid film yeast was observed even at an alcohol content of 8%, and the quality could be maintained sufficiently. This seems to be due to the bactericidal effect contained in honey.

In addition, in the case of the natural oxidation method in which the solution is stored at a low temperature, for example, by treating Houta datum through natural oxidation, the characteristic odor of Hout yam disappears, and the sour taste does not become stronger due to oxidation, which causes deterioration. A Hokudami oxidized juice was obtained. This is because the benzoic acid contained in Dokuyami suppresses the growth of microorganisms, and furthermore, as oxidation progresses, the lauric aldehyde and decanonylaldehyde, which have the characteristic odor of Dokuyami, oxidize and change to lauric acid and decanonylic acid, which causes Dokuyami to grow. It is thought to eliminate the characteristic strong odor. Although there are differences in composition, this is true not only for Hokutama but also for other vegetables and edible wildflowers.

"Effects of the Invention" As explained above, according to the present invention, honey used as supplementary sugar is quite rich in nutrients, so even if the solution obtained from raw materials consisting of vegetables or edible wildflowers has a low sugar content, it is sufficient. It can be fermented to a high temperature, and can be fermented sufficiently even at low temperatures.Furthermore, by performing natural oxidation as a pretreatment, it is possible to provide a drink that does not have an unpleasant odor, so it can be used as a type of high-quality wine. Can be drunk.

[Brief explanation of drawings]

The drawings are diagrams schematically showing an example of an alcoholic beverage manufacturing process.

Claims (1)

[Claims] 1. Put a solution obtained from raw materials consisting of vegetables or edible wildflowers into a storage tank, let it oxidize naturally at low temperatures and store it until the unique odor of the raw material almost disappears, then put the solution taken out from the storage tank into a fermentation tank, A method for producing an alcoholic beverage, characterized in that the alcoholic beverage is produced by adding honey and yeast mother to fermentation, and at the appropriate fermentation point, rapidly heating to kill yeast and stop the fermentation.