JPS6170968A - Preparation of algae liquor - Google Patents

Abstract

PURPOSE:To prepare an algae liquor having unique taste and flavor and effective as a nutrient liquor, by adding algae between the KOJI (rice malt) preparation and charging stage and the secondary MOROMI (unrefined sake) preparation and charging stage in the brewery of liquor comprising the parallel and double fermentation of grains with aspergillus and yeast. CONSTITUTION:Steamed grains such as rice, barley, etc. are inoculated with seed KOJI, and KOJI is prepared by KOJI-convering method, etc. The KOJI is mixed with water, yeast and steamed rice, and the mixture is fermented to obtain tyhe primary MOROMI. The MOROMI is added with steamed grains, water and KOJI to produce secondary MOROMI. An algae, preferably laver or MOZUKU (Nemacystus decipiens, a kind of filamentous algae), is added in the above process between the KOJI preparation and charging stage and the secondary MOROMI preparation and charging stage, and the mixture is subjected to the main fermentation to obtain the objective algae liquor.

Description

[Detailed description of the invention] The present invention relates to a novel method for producing seaweed wine.

Known methods for producing seaweed wine include a method using an extract and a method using a hydrolyzate. These methods yield high-quality seaweed liquor, but processing the seaweed requires extraction,
Decomposition, filtration, etc. are required, making operations complicated. The present inventor, Kei, has discovered that during the production process of grain alcoholic beverages such as sake, from koji production to the middle stage of fermentation, preferably at the time of koji production, shubo production (-secondary mash), or during the first stage of main fermentation (secondary mash), seaweed, especially seaweed, is used. It was discovered that when roasted or steamed seaweed is added to the mackerel, it can be brewed in a manner not much different from the traditional brewing process for sake and shochu, and the seaweed contains yeast.

The present invention is a method for producing seaweed sake characterized by adding seaweed between the time of preparing koji and the time of preparing secondary mash, in a method of producing grains in multiple parallel fermentations using koji mold and yeast.

As a sake brewing method that involves multiple parallel fermentation of grains with koji mold and yeast,
Examples include methods for producing sake, shochu, etc. In these sake brewing methods, saccharification of grains by koji mold and fermentation by yeast proceed simultaneously in the yeast mash and secondary mash.

To produce the seaweed liquor of the present invention, grains such as rice and barley are first steamed, heated to about 35°C, and then seeded with koji. Koji A is produced. Aspergillus oryzae is commonly used to make yellow koji mold for sake or shochu.1. It belongs to the black koji mold used for awamori, and the temperature control during koji making differs depending on the species.

Next, using the obtained koji, mash (sake mash) is produced by a conventional method. In the case of shochu, water and yeast are added to koji, and in the case of sake, ice, yeast, and steamed rice are added to koji and fermented to obtain the mash. As the yeast, it is preferable to use sake yeast.

Steamed grains, water, and if desired, koji are added to this mash (secondary mash) in one or several portions to produce a second mash.

Seaweed is added between the time of making koji and the time of making secondary mash, preferably during the time of making koji, the time of making shubo, or the time of making second mash. If seaweed is added when preparing koji for making koji, it is sufficient to add seaweed to grains and seed koji and mix. In addition, when producing secondary mash for sake, a mixture of water, koji, and steamed rice is added to the mash in several batches, which are called rice-on, nakazoe, and tozuzoe. It may be added at the stage of distillation.

It is preferable to use it by steaming it. By steaming seaweed,
Part of the bad odor from the seaweed is evaporated and the flavor becomes better, and the tissue of the seaweed becomes softer, making the use of seaweed more effective.

In the case of seaweed, the flavor will be even better if you use roasted seaweed.

The usage of seaweed is 0.1 parts by weight per 100 parts by weight of secondary mash.
~2 parts by weight is preferred.

Next, main fermentation is performed at 8 to 35°C for 15 to 40 days. After fermentation is complete, □ For brewed sake, the aged mash is squeezed and filtered, and the resulting raw sake is pasteurized and, if necessary, decolorized with activated carbon, etc., to produce the product. Distilled alcoholic beverages are produced by simple distillation of unrefined mash, or after compression and filtration. The distillate is filtered to obtain a product.

The sake obtained in this way has a unique flavor mixed with seaweed.
Since it contains dissolved carbohydrates, it is also useful as a nutritional drink. Example 1 After soaking white rice with a polishing ratio of 70%, it was heated to 40% in a steamer.
Steam for minutes to get steamed rice. To 650 parts of this steamed rice, 0.4 parts of seed koji (yellow koji mold) and 20 parts of ground seaweed were added and mixed well, and then koji was produced by a conventional method. 65 parts of this rice malt and 11 parts of water
0 parts of lactic acid, 0.75 parts of lactic acid, sake yeast, and 70 parts of steamed rice were added and kept at 20 to 25°C for 2 weeks to produce sake mash. Add 200 parts of water, 65 parts of rice malt, and 165 parts of steamed rice to the yeast mash (paddy temperature), and after 2 days add 540 parts of water, 110 parts of rice malt, and 340 parts of steamed rice.
The next day, add 1,050 parts of water, 160 parts of rice malt, and 570 parts of steamed rice (ruzoe), and transfer to main fermentation.

After fermentation for 60 days at a temperature of 8-15°C.

It was pressed, filtered, pasteurized, filtered, and bottled.

2500 parts of sake-like sake with seaweed flavor were obtained.

Example 2 Koji was produced using 350 parts of steamed rice and 0.4 parts of seed koji.

To 50 parts of this rice malt, 110 parts of water, 0.75 parts of lactic acid, sake yeast, 70 parts of steamed rice, and 20 parts of ground seaweed were added to produce sake mash.

Blend in the proportions shown in Table 1 below, Example 1 and □
・If you operate in the same way, you will get 250 pieces of sake with the same flavor as in Example 1.
0 copies were obtained.

Table 1 Example 6 Koji was produced by a conventional method using 650 parts of steamed rice and 0.4 part of seed koji. Sake mash was produced by adding 110 parts of water, 0.75 parts of lactic acid, sake yeast, and 70 parts of steamed rice to 50 parts of this rice malt.

When the ingredients were blended in the proportions shown in Table 2 below and operated in the same manner as in Example 1, 2500 parts of sake with the same flavor as in Example 1 was obtained.

Table 2 Example 4 In Examples 1 to 6, roasted seaweed was used instead of seaweed. In Examples 1 to 3, the flavor of the sake had a fishy smell unique to sea spray, but in this case, there was no fishy smell and it was easier to drink.
A sake with a more fragrant seaweed flavor was obtained.

Example 5 In place of the roasted seaweed in Example 4, roasted seaweed steamed with superheated steam was used. A sake was obtained that did not have a fishy odor and had a seaweed flavor different from that of the sake of Example 4.

Example 6 In place of the seaweed in Examples 1 to 6, 20 parts of mozuku seaweed was used.

A sake with a unique flavor and a lighter taste than seaweed was obtained.

Example 7 In place of the 20 parts of mozuku in Example 6, 20 parts of mozuki steamed with superheated steam was used. Compared to the sake of Example 6, Sake 1 had a cleaner and better flavor without the unique fishy odor. Obtained.

Example 8 The liquors of Examples 1 to 7 were distilled in a pot still to obtain distilled liquor. Each tasted like live shochu with the scent of seaweed.

Example 9 Polished rice is steamed and koji seed (black koji mold) is mixed to produce koji using a conventional method. A primary mash was prepared by adding 100 parts of koji rice, 120 parts of water, yeast and 10 parts of steamed mozuku. 25-65℃
After fermentation for 7 days, 200 parts of steamed rice and 440 parts of water were added to prepare secondary mash. Fermentation was completed at 25-65°C for 20 days. This mash was directly put into a pot distiller and distilled. 450 parts of distilled liquor with a unique flavor were obtained.

Claims (1)

[Scope of Claims] 1. A method for producing seaweed sake, which comprises adding seaweed between the time of preparing the koji and the time of preparing the secondary mash, in a method of producing grains in multiple parallel fermentations using koji mold and yeast. 2. The method according to claim 1, wherein the seaweed is nori or mozuku.