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

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は紅麹を使用した新規な酒
精飲料の製造法に関する。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.

【０００２】紅麹を使用した酒精飲料の製造法のため、
精製に伴う残滓に含む有効成分を色々な用途に利用でき
産業廃棄物を発生しない。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】[0003]

【従来の技術】米、麦、小麦、甘藷を原料として、黒麹
又は白麹を利用する酒精飲料、焼酎が製造され人々に飲
用されている、しかし、これらの方法では製品の２〜３
倍程度の蒸留廃液を副生し、これらの処理が酒精飲料製
造業界の大きな問題点になつており、現在は海洋投棄に
より大半は処分されているのが実情で、その処分費用は
莫大なもので、又、それによる環境汚染も発生しかねな
い状況である。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】[0004]

【発明が解決せんとする問題点】これらの解決のため、
廃液処理が有利な製法を選択するのが得策で、本願によ
る製造法は発生する廃液の有効利用に最適であり、紅麹
菌が有する薬用成分、酵素を調味料、健康食品等の付加
価値の高いものに利用出来る。[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】紅麹の生産する酵素としては、αアミラー
ゼが弱い、ことは知られているが、紅麹は生酸性も低
く、そのままではモロミの腐敗を招き、酒精発酵を行う
ことが出来ない。[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】[0006]

【課題を解決するための手段】紅麹はαアミラーゼが弱
く、従って仕込モロミの粘度が高くなり、酒精発酵が充
分行われない欠点があった。[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】種々の実験を行った結果、一次仕込を全量
麹仕込にすることによって解決した、紅麹では穀粒に紅
麹菌が良く繁殖しているため、これに加水してモロミと
してもモロミの粘度は増加せず、従って移植酒精酵母は
充分に良く増殖し酵母酒精発酵は旺盛になる。[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.

【０００８】紅麹は白麹の如く生酸力は強くないので、
そのままでは雑菌の汚染のためモロミが酸敗する危険性
がある、本発明では紅麹を４５〜６０℃の仕込水に入れ
て短時間処理することで雑菌の抑制を行い同時に糖化を
行った後、冷却し、酒精酵母を移植し酵母の発酵を旺盛
にして一次発酵を７〜１０日間行い、酵母を充分に増殖
させ、酒精を生成させる。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.

【０００９】二次発酵には一次発酵させたモロミに掛米
と汲水を添加して２５〜２８℃にて発酵を８〜１４日間
行い酒精を充分生成させる、必要であれば掛米に紅麹を
添加することも出来る。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.

【００１０】本発明を行うには健全な紅麹が多量必要で
あるが、本発明者らが先に出願した、出願昭６３−２０
６５７５号により、液体培養した紅麹を菌種を用いて多
量の紅麹を安全に製造する。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】[0011]

【実施例】【Example】 【表】【table】

の米を原料にした場合の焼酎の製造。 Production of shochu using the rice as a raw material.

【００１２】紅麹（菌種・Ｍｏｎａｓｃｕｓ ｐｕｒｐ
ｕｒｅｕｓ）３００ｇを採り、温水４５０ｍｌに入れ品
温を５０℃にて１時間保った後、３０℃に冷却し、焼酎
酵母としては協会９号清酒酵母を植えて、発酵温度２５
〜２８℃で７日間発酵させ、一次発酵を行わせる。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】蒸米、６００ｇ・紅麹、３００ｇ・汲み
水、１５３０ｍｌを加え、水温を２５〜２８℃にして、[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,

【００１２】で作つた一次モロミを添加し、温度２５〜
２８℃で１４日間二次発酵させた、酒精の生成は１８．
３２％であつた。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】[0014]

【００１３】で得たモロミを減圧蒸留法により５０℃に
おいて溜出させて、４３％の酒精焼酎・１２００ｍｌを
得たが、紅麹に由来する特有な芳香があり、白麹を使用
したものより良好であった。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】[0015]

【発明の効果】本発明により製造した焼酎は特有な芳香
があり良い焼酎を製造することが出来、又、その焼酎廃
液は紅麹が有する有効成分を利用し、天然色素の生産及
び薬用成分を利用した健康食品・食品保存剤・機能性飲
料、また酵素を利用して調味料の製造等に利用出来るの
で、従来、発生していた産業廃棄物の処理が必要で無く
なり、廃棄物の有効利用により環境汚染の防止に投立
つ。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)

【特許請求の範囲】[Claims] 【請求項１】 紅麹に汲水して、４５〜６０℃にて短時
間、酵素反応を行わした後、冷却して酒精酵母を移植し
て一次発酵を行い、二次発酵として蒸米又は紅麹と蒸米
を添加して二次発酵を行うことを特徴とする酒精飲料の
製造法。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. 【請求項２】 前項１において蒸米の代りに麦、小麦、
甘藷などの澱粉質原料を使用する、前項１記載の製造
法。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. 【請求項３】 紅麹の菌種はモナスカス属糸状菌を使用
する、前項１記載の製造法。3. The production method according to claim 1, wherein the fungus species of Monascus is Monascus filamentous fungus.