JPH0391474A - Wine making - Google Patents

Abstract

PURPOSE:To efficiently make a wine in a state capable of readily controlling the concentration of alcohol by subjecting a mixture of beans and rice mainly comprising soybean as a raw material to two step reactions comprising digestion and alcohol fermentation. CONSTITUTION:A mixture of beans and rice containing soybean and the rice in a low water content state is finely ground, subjected to a digestion reaction and subsequently subjected to the removal of undigested components from the reaction solution. The filtrate is subjected to an alcohol fermentation using a yeast such as Zygosaccharomyces.rouxii or Candida.versatillis.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing soybean-based wine.

(Background of the Invention) In recent years, attempts have been made to create various foods that suit dietary trends. In the field of wine as well, attempts are being made to produce wine not only from conventional grapes but also from various other materials such as apples, capochas, and melons, taking advantage of the characteristics of these materials. However, despite the fact that soybeans contain many useful nutrients such as vegetable protein and unsaturated fatty acids, there is currently no example of soybean-based wine being produced. Taking this into account, it is conceivable to make wine using soybeans as a base and grains such as rice. However, the production of wine using these legumes has a problem in that it takes a long time and days for production and is inefficient.

Alcohol concentration is also affected by the degree of saccharification in the digestive reaction, but in conventional production methods such as sake, the digestive reaction and alcohol fermentation proceed in parallel at the same time (parallel multiple fermentation). Much of this was based on years of experience and intuition, and it was particularly difficult to control alcohol concentration.

On the other hand, in parallel multiple fermentation, so-called mash fermentation is performed in a sludge state, and after fermentation, undigested materials are removed using a squeeze filter or the like as a step before clarifying filtration. but,
However, since the reaction solution contains digested meat, the burden on the filtration equipment during the clarification process becomes heavy, and the filtration membrane is likely to become clogged.

(Object of the invention) The present invention has been made in view of the above circumstances,
The purpose of the present invention is to provide a method for producing wine that can efficiently produce wine using legumes based on soybeans, and that also allows for easy control of alcohol concentration and reduces the burden on filtration equipment. shall be.

(Structure of the Invention) According to the present invention, this purpose is to pulverize legumes including soybeans and rice in a low water content state and subject them to a digestion reaction, and then remove undigested components from this reaction solution and carry out alcohol fermentation. This is achieved by a soybean-based wine production method characterized by:

(Example) FIG. 1 is a process diagram of an embodiment of the present invention.

First, after adding an appropriate amount of legumes such as whole soybeans and rice (first step)
Figure 1, step 100), while heating and drying this at 70 to 110°C (preferably 105°C), it is pulverized using a high-speed mixer (step 102). Add an appropriate amount of water and Aspergillus to this finely powdered raw material, and
C (preferably 55' C) and perform a high temperature digestion reaction for 2 to 10 days (preferably 4 days) (step 104)
. Since the raw materials are finely divided and kept at a high temperature, the digestive reaction proceeds quickly, and enzymatic reactions such as amylase and protease in Aspergillus aspergillus proceed rapidly, resulting in the production of glucose, which becomes the substrate for alcoholic fermentation as described below. and various amino acids can be obtained.

In addition, the alcohol concentration in the alcoholic fermentation described below is
Since it is greatly influenced by the degree of saccharification that progresses through this digestive reaction, the degree of the digestive reaction in step 104 can be controlled by the number of reaction days, the blending ratio of raw materials, temperature, etc., and thereby the concentration of alcohol produced can be controlled. It becomes possible.

Next, after the above-mentioned digestion reaction, undigested substances are removed by a filtration device (step 106). This filtration device performs solid-liquid separation using microfiltration membranes such as polymer membranes and ceramic membranes, and membranes such as polymer ultrafiltration membranes. In the clarification filtration step (step 112) after fermentation, undigested substances are removed, which leads to a reduction in the burden on the filtration device.

Furthermore, the undigested material separated here may be returned to the high temperature digestion reaction step (step 104) and reused (step 108).

The filtrate from which undigested substances have been removed is subjected to alcohol fermentation by specific yeast (step 110). This reaction is carried out under an anaerobic atmosphere at a temperature of 20-356C (preferably 25C) for 2-10 days (preferably 3 days). In addition, when performing layer-mellow aging,
Keep the temperature at 5-20'C (preferably 10'C) for a long period of time (
It is best to ferment for 1 month to 2 months).

The yeast used here is a yeast that produces an excellent wine aroma for raw materials mainly composed of soybeans, and as a result of screening, it was found that yeasts related to miso and soy sauce, for example, are suitable. That is, Z osaccharom ces rouxii
), Candaig Versatilis (C, Versatilis), etc.

For addition of sourness, in addition to alcoholic fermentation, for example, lactic acid bacterium Pediococius I may be used.

(Effects of the Invention) As described above, the present invention involves pulverizing legumes including soybeans in a low moisture content state, performing a digestive reaction, removing undigested components from the reaction liquid, and then performing alcoholic fermentation. The reaction is carried out in two stages: digestive reaction and alcoholic fermentation.

Therefore, each reaction can be efficiently carried out under favorable reaction conditions, and wine production efficiency is improved.

Furthermore, the alcohol content can be controlled by controlling the degree of saccharification in the digestive reaction.

Furthermore, since undigested substances are filtered and separated by 4 degrees at the end of the digestion reaction, unnecessary undigested substances are not included during the alcohol fermentation stage, and alcohol fermentation is carried out sufficiently and efficiently, and the burden on the filtration equipment after alcohol fermentation is reduced. become lighter,
Suitable for cost reduction from a total perspective.

[Brief explanation of drawings]

FIG. 1 is a process diagram of an embodiment of the present invention.

Claims (1)

[Claims] A method for producing soybean-based wine, which comprises pulverizing legumes including soybeans and rice in a low water content state and subjecting them to a digestive reaction, removing undigested components from the reaction solution, and carrying out alcohol fermentation. .