JPH06233669A - Production of alcoholic beverage using red koji - Google Patents

Abstract

PURPOSE:To provide method for preventing the environmental pollution with industrial wastes generated in a production process for a alcoholic beverages and SHOCHU (low-class distilled spirit) produced from rice, barley or wheat or sweet potato by utilizing a black koji (malted rice) or a white koji and producing an alcoholic beverage making the most of the flavor and aroma derived from red koji. CONSTITUTION:A safe and mass-produced red koji obtained by carrying out solid culture using a strain of the red koji cultured in a liquid culture medium according to the prior application (Japanese Patent Application No. 63-206575/1988) is used to eliminate the high putrefaction and viscosity which are disadvantage of the red koji and produce the objective alcoholic beverage having a unique aroma derived from the red koji. Since the red koji is charged into the whole quantity of the primary charge, industrial wastes generated in the production process can be utilized for producing a natural pigment, a healthy food, a food preservative and a functional beverage utilizing medicinal ingredients or a seasoning utilizing an enzyme by making the most of active ingredients possessed by the red koji. Thereby, environmental pollution due to the industrial wastes formed as by-products can be prevented.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing an alcoholic beverage using red yeast rice.

Because of the method for producing an alcoholic beverage using red yeast rice,
The active ingredients contained in the residue from purification can be used for various purposes and no industrial waste is generated.

[0003]

2. Description of the Related Art Alcoholic beverages and shochu using black or white koji, which are made from rice, wheat, wheat and sweet potato, are manufactured and consumed by people.
The amount of double-distilled waste liquid is by-produced, and these treatments have become a major problem in the alcoholic beverage manufacturing industry.Currently, most of them are disposed of by ocean dumping, and the disposal cost is enormous. In addition, environmental pollution may occur due to it.

[0004]

[Problems to be solved by the invention] To solve these problems,
It is a good idea to select a manufacturing method that is advantageous for waste liquid treatment, and the manufacturing method according to the present application is optimal for effective use of the generated waste liquid, and has high added value such as medicinal components, enzymes, seasonings, and health foods possessed by red mold. It can be used for things.

[0005] It is known that α-amylase is weak as an enzyme produced by red yeast rice, but red yeast rice also has low raw acidity, so that it causes spoilage of moromi and cannot be fermented with alcohol.

[0006]

[Means for Solving the Problems] Red malt has a drawback in that α-amylase is weak and therefore the viscosity of the mash for mash is high and the alcoholic fermentation is not sufficiently carried out.

[0007] As a result of various experiments, it was solved by making the whole amount of koji into a primary charge. In red malt, the grain of red yeast mold was well propagated. Viscosity does not increase, and thus the transplanted yeast purified grows well and the yeast fermentation becomes vigorous.

Since red malt does not have strong acidity like white malt,
As it is, there is a risk that moromi will be rancid due to contamination of miscellaneous bacteria. In the present invention, after miscellaneous bacteria are suppressed and saccharification is carried out at the same time by putting red yeast rice in the water for charging at 45 to 60 ° C for a short time, After cooling, the alcoholic yeast is transplanted, the fermentation of the yeast is vigorously performed, and the primary fermentation is performed for 7 to 10 days to sufficiently grow the yeast and produce alcohol.

In the second fermentation, rice mash and pumping water are added to the first-fermented moromi, and fermentation is carried out at 25 to 28 ° C. for 8 to 14 days to sufficiently produce alcohol. Koji can also be added.

To carry out the present invention, a large amount of healthy red yeast rice is required, but the present inventors have previously filed, Japanese Patent Application No. 63-20.
According to No. 6575, a large amount of red yeast rice can be safely produced by liquid-cultured red yeast rice using a fungus species.

[0011]

【Example】 【table】

Production of shochu using the rice as a raw material.

Red yeast rice (fungus species, Monascus purp
ureus) 300 g, put in 450 ml of warm water and maintain the product temperature at 50 ° C. for 1 hour, then cool to 30 ° C. As shochu yeast, plant No. 9 sake sake yeast and ferment temperature 25
Fermentate at ~ 28 ° C for 7 days to perform primary fermentation.

[0013] Steamed rice, 600 g · red yeast rice, 300 g · pumped water, 1530 ml was added to bring the water temperature to 25 to 28 ° C,

The primary moromi prepared in (1) was added, and the temperature was adjusted to 25-
The secondary fermentation at 28 ° C for 14 days produced alcohol.
It was 32%.

[0014]

The moromi obtained in (1) was distilled at 50 ° C. by a vacuum distillation method to obtain 1200 ml of 43% sake liquor shochu. It has a unique aroma derived from red yeast rice, and it is more than that using white malt. It was good.

[0015]

EFFECT OF THE INVENTION The shochu produced according to the present invention has a unique aroma and can produce good shochu, and the shochu waste liquor uses the active ingredients possessed by red yeast rice to produce natural pigments and medicinal ingredients. Since it can be used for manufacturing seasonings using health foods, food preservatives, functional beverages, and enzymes that have been used, it is no longer necessary to treat industrial waste that has been generated in the past, and effective use of waste We will take steps to prevent environmental pollution.

Claims (3)

[Claims] 1. After pumping red yeast rice into water and carrying out an enzymatic reaction at 45 to 60 ° C. for a short time, it is cooled and transplanted with sake yeast to carry out primary fermentation, and steamed rice or red rice as secondary fermentation. A method for producing an alcoholic beverage, which comprises secondary fermentation by adding koji and steamed rice. 2. The method of claim 1, wherein instead of steamed rice, wheat, wheat,
2. The method according to item 1, wherein a starchy raw material such as sweet potato is used. 3. The production method according to claim 1, wherein the fungus species of Monascus is Monascus filamentous fungus.