JPS6336772A - Preparation of liquor - Google Patents

Abstract

PURPOSE:To prepare a distilled liquor or fermented liquor rich in tonic and nutrient components, by using the leaf, stalk and tuber of simon (white sweet potato) as a raw material. CONSTITUTION:The leaf, stalk and tuber of simon are chopped to small pieces, steamed and optionally added with honey and royal jelly. The product is used as a raw material for the conventional preparation of distilled liquor. As an alternative method, the leaf, stalk and tuber of simon is chopped to small pieces, ground to pasty form, pressed to obtain a juice and optionally added with honey and royal jelly. The product is used as a raw material for the conventional preparation of fermented liquor.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing alcoholic beverages such as turnip sake and fermented sake using Shimon (white sweet potato) leaves, stems, and root masses as raw materials.

(Conventional technology and problems) Sweet potato has been widely used as a raw material for distilled and fermented alcoholic beverages, but it is generally sweet potato.
The Convolvulaceae family is native to Central and South America, and was brought to Europe by Columbus in the 15th century to Spain, then to China via the Philippines, and then to Japan from China to Kagoshima (Satsuri) in Kyushu in the 17th century. It is said that it was imported and spread.

Types are classified into native varieties and American varieties imported from the United States in the Meiji era, but due to recent breeding improvements, new varieties are becoming the mainstay.

Incidentally, the favorite edible plants are Kintoki, Beniaca,
Agriculture and Forestry No. 1, 2, 3, 5.
Types that are preferably used as raw materials for alcohol, starch, etc. include /3 Hayashi No. 1, 2, and 3, and Crocirus.

However, among sweet potatoes, white sweet potato has not been attracting attention as a raw material not only for distilled liquors but also for fermented liquors due to its small production volume, and no liquor has ever been produced using it as a raw material.

However, white sweet potato has been cultivated as a secret medicine among the Indeos of Central and South America since ancient times, and a white sweet potato that is close to the original species was discovered deep in the country's jungles by Professor Simon of the National Rural University of Brazil. “Simon” was created through repeated breeding improvements.
An improved variety was brought to Japan 13 years ago by the late Dr. Yang Tianhe, and it was named Simon No. 1 and has recently been cultivated in various places.

In particular, Shiroitō contains various active ingredients not only in its root mass but also in its leaves and stems, and there are no examples of its leaves and stems being used as raw materials for sake.

The reason for this is that white sweet potatoes have a lower sugar content than regular sweet potatoes, and this is true not only in the leaves and stems but also in the root mass.

In other words, the raw material Shimon (white sweet potato) is commonly used as a raw material for alcohol, soju, etc. 1.2.
Compared to No. 3, etc., the amount of starch, i.e. sugar content, is extremely low, and depending on the conventional method for producing distilled and fermented liquors, there may be insufficient sugar content in the fermentation process using Simon (white sweet potato) nests, stems, and root masses as raw materials. Therefore, yeast cannot multiply, and of course fermentation cannot begin.

The root mass of Simon (Japanese rice field) itself is used in agriculture and forestry.

The amount of starch is less than one third compared to No. 2.3, etc., and if leaves and stems are also mixed in, the sugar content of the raw material must be extremely low.

Currently, sweet potato is generally used as a raw material for producing alcoholic beverages and starch, but white sweet potato is rarely used due to one or more reasons.

In view of the current situation, in order to utilize not only the root mass of white sweet potato but also the single leaf of the stem, the present inventor made these raw materials into sake raw materials by providing specific conditions, and made white sweet potato. In addition to expanding the range of uses for alcoholic beverages, they succeeded in producing alcoholic beverages containing a large amount of tonic and nutritious ingredients.

(Structure of the present invention) The gist of the invention thus completed is to produce a distilled liquor using the leaves, stems, and root masses of Shimon (white sweet potato) as raw materials and adding an appropriate amount of sugar components. and a method for producing fermented liquor, which further comprises cutting the leaves, stems, and root masses of the Simon (white sweet potato) into small pieces, steaming them into small pieces, and producing the liquor by a distillation method. There is also a method for producing sake, characterized in that the liquor is produced by a fermentation method using the juice obtained by grinding the leaves, stems, and root masses of Shimon (white sweet potato), turning them into a paste, and pressing them as raw materials. Furthermore, the method for producing alcoholic beverages is characterized in that honey and royal jelly are used as appropriate amounts of sugar for fermentation of the respective raw materials obtained from leaves, stems, and root masses of Simon (white sweet potato).

Simon (white sweet potato) leaves and stems used as raw materials for the present invention,
The components contained in the root mass are as follows.

First, natural vitamins Bl, B2, B8, vitamins C, E, and P, as well as nicotinic acid, huntthenic acid, folic acid, chlorophyll, porphyrin, and potassium.

Calcium, iron, magnesium, lecithin calcium,
Unlike other conventional sweet potatoes, such as minerals, it is rich in a wide variety of ingredients that are extremely effective for health, and among these, the contents are particularly high in vitamins and folic acid.

Generally, the content of vitamins B and C is reduced by half when heated, but in the case of Simon (white sweet potato), more than 80% of the content of vitamins B and C remains.

As mentioned above, the leaves, stems, and root masses of Shimon (white sweet potato) are used as raw materials for distilled and fermented liquors, and the active ingredients contained in Shimon (white sweet potato), which are beneficial for health, are promoted. As a way to increase the synergistic effect more efficiently, first, grind the unsteamed and paste-like state,
Alternatively, the optimum amount of honey and royal jelly is blended and used for fermentation according to the sugar content of each raw material, which is in the state of juice obtained by grinding and pressing without steaming, or furthermore, in the state of shredding and steaming. .

First, in the case of distilled liquor, the leaves, stems, and root masses of Shimon (White Seed U) are shredded and steamed, and then used as raw materials for distilled liquor.

For fermented sake! Leaves and stems of Yosimon (white sweet potato).

The root mass is shredded and ground until it becomes paste-like, then pressed and separated into juice that is used as a raw material for fermented sake. In addition, the squeezed and separated juice is cloudy, so it is separated from the remaining liquid by means such as centrifugation or filtration, and depending on the turbidity, the purification process such as filtration is repeated 2 to 3 times to obtain clear squeezed juice. It is used as a raw material for fermented sake. Therefore, both the squeezed juice that has just been pressed and separated and the purified juice are used as raw materials for fermented sake.

In the present invention, as mentioned above, not only root masses but also nests,
Since the stems are also used as raw materials, the sugar content is extremely low. Therefore, in the production process of the present invention, we promote the saccharification and fermentation of the leaves, stems, and root masses of Simon (white sweet potato) as raw materials, thereby achieving the ideal of the fermentation process of the present invention. In order to achieve the desired fermentation, appropriate amounts of honey and royal jelly are mixed and blended according to the sugar content of the raw materials. However, in this case, even if the sugar concentration is too high, the yeast will be overwhelmed by the sugar concentration, making both growth and fermentation difficult and impossible.

What should be kept in mind in the manufacturing process of distilled spirits and fermented liquors is the temperature during fermentation using honey and royal jelly as the main sugars.If the temperature during the fermentation process is high, especially in the case of fermented liquors, fermentation may progress too much and the quality of the liquor may deteriorate. It will become rough, and if the temperature is high, the yeast mortality rate will naturally increase, and the
It will die at 50°C.As a result of repeated process trials for the fermentation of the present invention, which uses honey and royal jelly as the main sugars, the optimum fermentation temperature is 18 to 30°C, and the more preferable optimum temperature is 21 to 25°C. It is. With this optimum amount, extremely ideal fermentation can be maintained and distilled liquor and fermented liquor can be produced under the best conditions. In addition, if the temperature is low, the growth of yeast will be delayed and it will become dormant, making smooth fermentation impossible. In addition to the honey and royal jelly of the present invention, it is preferable to add inorganic salts such as ammonium phosphate, acidic lime phosphate, potassium chloride, bitter sulfate, and vitamin B as nutrients for yeast.

Citric acid and malic acid are also used as acidulants to compensate for the lack of acidity in honey and royal jelly.

It is preferable to add tartaric acid or the like in an amount of about 2.5g per liter.

This not only serves to supplement the acidity of honey and royal jelly, but also serves to prevent the growth of other harmful bacteria during the fermentation process. The sugar replenishment ratio for ideal fermentation is 200 to 1 leaftre of raw materials.
~400g (IEiO~320g in sugar content) Preferably 280-320g (224-256g in sugar content)
g), and as a result of repeated experimental research on the sugar content of the raw materials themselves and the amount of supplementary sugar, we found that the blending ratio of honey and royal jelly was 300g per liter of raw materials, and 24 m.
At around 0g, the most ideal growth and fermentation process could be maintained.

(Example) Spider No. 21 root mass is 50% by weight, 1 leaf is 25% by weight.

The raw material was adjusted to contain 25% by weight of the stems, which was then finely cut using a cutting machine, and a solution of 1 sentence was obtained using a dissolving machine. Its ingredients were as follows.

Table 1 In addition to the above general analysis Porphyrin, vitamin P, iron.

Ingredients such as magnesium were confirmed.

Naturally, yeast nutrients were added to this to promote fermentation. Nutrients for yeast include nitrogen, phosphorous, potassium 9-lime, magnesia, and vitamins, and nutrients for yeast used in the fermentation process of the present invention include ammonium phosphate, acidic lime phosphate, potassium chloride, and sulfuric acid. and other inorganic salts and vitamin B, etc., and added 2.5 g per liter.

In this way, the leaves, stems, and root masses of Simon (white sweet potato) used as raw materials were ground or made into a paste, and the juice obtained was obtained either as is or by steaming. Their sugar content is 4-6
．． It was 5%.

Naturally, the sugar content was insufficient for ideal fermentation, so honey and royal jelly were mixed in to compensate for the sugar content. At the time of complete fermentation of raw materials, the alcohol conversion rate for a sugar content of 1 degree is 0.6 degrees.
250g of honey and royal jelly per liter (1
00:0.1), 200g of sugar was added.

In the case of complete fermentation, this sugar content was at a ratio of 20 g to the raw material toOcc (squeezed juice), and the sugar content was 20 degrees. In the zero fermentation process, the pH was 6 and the temperature was 25 degrees Celsius.

Table 2 shows the formulation of the distilled liquor and fermented liquor in the present invention.

Table 2 Preparation mix 1. Juice of leaves, stems, and root masses of Simon (white sweet potato) (for fermented liquor) or steamed raw materials (steamed raw materials are used for distilled liquor) 2. Honey and royal jelly 250g3. Yeast Nutritional supplement 2.5g4, Acidulant 2.5
g In the case of fermented sake, tannin and grape tannin are added to add astringency, but in the present invention, this is not preferred, so no astringency is added.

The ingredients of the honey added here are as shown in Table 3.

Table 3 The component distribution of the distillation method and fermentation method produced by the above manufacturing method is shown in Table 4.5, and it was confirmed in the taste test that the taste was better than that of ordinary sweet potato.

Table 4 Ingredient Examples of Fermented Sake by the Method of the Present InventionFF15 Table Ingredient Examples of Sonryu Sake of the Invention (Effects) As described above, according to the present invention, white sweet potato is also recognized for its use as a raw material for sake, and its leaves The stems and stalks can also be used by the method of the present invention, and the ingredients for sake are also very rich in nutrients.

Procedural amendment form) October 14, 1985 (1), Indication of the case, 1988 Patent Application No. 179635, 2, Name of the invention, Process for producing alcoholic beverages 3, Person making the amendment, Relationship to the case, Address of the patent applicant. 1-14-14 Harada, Higashi-ku, Fukuoka Address: 1-1-1 Akasaka, Minato-ku, Tokyo? Hosokawa Building 5025, date of amendment order September 30, 1986 6, column 7 of "Title of invention" of the application and specification to be amended, contents of amendment l) As per the application appendix 2) "Invention" of the specification "Name" will be corrected as follows.

Record Name of invention: Method for producing alcoholic beverages

Claims (4)

[Claims] (1) A method for producing sake, which is characterized in that it is produced using Shimon (white sweet potato) leaves, stems, and root masses as raw materials, and by adding an appropriate amount of sugar components. (2) The method for producing alcoholic beverages according to claim 1, characterized in that the leaves, stems, and root masses of the Simon (white sweet potato) are cut into small pieces, steamed into small pieces, and produced by a distillation method. (3) The product is produced by a fermentation method using the juice obtained by grinding the leaves, stems, and root masses of the Simon (white sweet potato), turning them into a paste, and pressing them as a raw material. method for producing alcoholic beverages. (4) In the manufacturing method, honey and royal jelly are used as an appropriate amount of sugar for fermentation of each raw material obtained from leaves, stems, and root masses of Simon (white sweet potato), or The method for producing alcoholic beverages as set forth in Section 3.