JPS6147179A - Production of foaming refined sake(liquor) - Google Patents

Production of foaming refined sake(liquor)

Info

Publication number
JPS6147179A
JPS6147179A JP59169109A JP16910984A JPS6147179A JP S6147179 A JPS6147179 A JP S6147179A JP 59169109 A JP59169109 A JP 59169109A JP 16910984 A JP16910984 A JP 16910984A JP S6147179 A JPS6147179 A JP S6147179A
Authority
JP
Japan
Prior art keywords
sake
fermentation
container
unrefined sake
unrefined
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP59169109A
Other languages
Japanese (ja)
Inventor
Shigeo Nakajima
中島　重雄
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
TAKASAGO SYUZO KK
Original Assignee
TAKASAGO SYUZO KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by TAKASAGO SYUZO KK filed Critical TAKASAGO SYUZO KK
Priority to JP59169109A priority Critical patent/JPS6147179A/en
Publication of JPS6147179A publication Critical patent/JPS6147179A/en
Pending legal-status Critical Current

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  • Alcoholic Beverages (AREA)

Abstract

PURPOSE:To obtain foaming refined SAKE(liquor) handleable at normal temperature, by adding fragrant component drains to pulverized unrefined SAKE at the end period of fermentation of unrefined SAKE just before it is packed into a container so that a fragrance after sterilization under heating is enriched, and foaming of carbonic acid gas is kept wall. CONSTITUTION:Unrefined SAKE at the end period of fermentation of unrefined SAKE is roughly ground, further pulverized, the pulverized unrefined SAKE is incorporated with fragrant component drains which are collected by cooling a fragrant component evolving with generation of carbonic acid gas during fermentation of unrefined SAKE, and packed into a container and sealed while live yeast molds are contained. Then, the unrefined SAKE is allowed to stand and fermented for several days while being kept at a given temperature (about 15-20 deg.C), so that a carbonic acid gas is naturally generated in the container. When pressure in the container reaches a given pressure (2.5-3.5kg/cm<2> at 20 deg.C), the fermentation is stopped, and it is heat-treated at 68 deg.C for about 5min and sterilized. Deterioration of fragrance can be prevented even by carrying out sterilization through heat treatment, and normal temperature handling is possible without using chilled circulation.

Description

【発明の詳細な説明】 発明の目的 産業上の利用分野 本発明は、清酒の製造方法に関するが、とくに炭酸ガス
を含んだ発泡性冷用酒の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing sake, and more particularly to a method for producing sparkling cold sake containing carbon dioxide gas.

従来の技術 炭酸ガスを含んだ発泡性清酒は、それほどこまかくない
醪を使用し、かつ製造工程中に香気成分の添加なしに製
造されているのが現状である。BACKGROUND OF THE INVENTION Currently, sparkling sake containing carbon dioxide gas is produced using a less refined mash and without adding any aromatic components during the production process.

発明が解決しようとする問題点 従来技術による製品は、発泡性の持続に乏しく、生酒に
おいては含有ガス圧が一定せず、流通取扱いにおける品
質管理面では完全なチルド流通が要求されるなどの問題
点がある。Problems to be Solved by the Invention Products based on the prior art have problems such as poor sustained foaming, inconsistent gas pressure in unpasteurized sake, and complete chilled distribution required in terms of quality control during distribution handling. There is a point.

本発明は、このような問題点の解消を目的とする。The present invention aims to solve these problems.

発明の構成 問題点を解決するための手段 本発明は、清酒醪の醗酵末期の醪を粗漉し、さらにきめ
こまかく粉砕して原材料とし、製造工程中における容器
詰直前に原材料に対して香気成分ドレンを添加すること
である。Composition of the Invention Means for Solving the Problems The present invention involves coarsely straining the sake moromi at the final stage of fermentation, and finely pulverizing it as a raw material, and draining aroma components from the raw material immediately before packaging it in the manufacturing process. It is to add.

作用 本発明は、上記手段からなるので、キメこまかな発泡が
促進され、発泡性が持続し、加熱殺菌後の香気が劣化し
ない。Since the present invention comprises the above-mentioned means, fine-textured foaming is promoted, foaming properties are maintained, and the aroma after heat sterilization does not deteriorate.

実施例 本発明の詳細な説明する。Example The present invention will be described in detail.

清酒醪の醗酵末期における醪（日本酒度（−）１０．０
．アルコール分１４％）を粗漉し、さらにきめこまかく
粉砕し、このこまかい粉砕醪に１清酒醪の醗酵時に炭酸
ガス発生に伴なって発散する香気成分を冷却によって集
めた香気成分ドレンを０．５％添加し、活きた酵母呵を
含んだまま直に容器詰して密封する。容器詰密封した後
は、所定の温度（１５〜２０℃位）を保持しながら数日
装置いて醗酵せしめ、容器内にて炭酸ガスを自然発生せ
しめる。炭酸ガスの発生で容器ｇ 内圧力が上昇するが、該圧力が２０℃で２．５　／！Ｉ
３．５Ｋｇ／ｃ、ｌに達した時点で醗酵を停止し、６８
℃で約５分間位加熱処理して殺菌を行なう。Moromi at the final stage of fermentation (Sake level (-) 10.0
．． 14% alcohol content) is coarsely strained and further finely ground, and to this finely ground moromi, 0.5% of aromatic component drain, which is collected by cooling the aromatic components emitted as carbon dioxide gas is generated during the fermentation of 1 sake moromi, is added. Then, it is directly packed into containers containing live yeast and sealed. After the container is packed and sealed, it is fermented in an apparatus for several days while maintaining a predetermined temperature (approximately 15 to 20° C.), and carbon dioxide gas is naturally generated within the container. The pressure inside container g increases due to the generation of carbon dioxide gas, and this pressure increases by 2.5/! at 20°C. I
Fermentation was stopped when it reached 3.5Kg/c, 1, and 68
Sterilize by heating at ℃ for about 5 minutes.

香気成分ドレンを添加したら、加熱処理による殺菌を行
なっても香気の劣化を防止しえたと同時に、チルド流通
を利用せずとも常温取扱いが可能になった。By adding the aromatic component drain, it was possible to prevent deterioration of the aroma even after sterilization by heat treatment, and at the same time, it became possible to handle the product at room temperature without using chilled distribution.

上記実施例で使用した容器は、５００−瓶で、平均２９
．９　Ｋ７．、！の耐圧試験に耐えられるものである。The containers used in the above examples were 500-bottles with an average of 29
．． 9 K7. ,! It can withstand the pressure test.

発明の効果 本発明は、上記のようにしてなるが、とくに清酒醪の醗
酵末期のこまかく粉砕した醪に、容器詰直前において香
気成分ドレンを添加したことにより、加熱殺菌後の香気
を増強でき、かつ容器内発酵によって自然発生したきめ
こまかな炭酸ガスは適度な濁度によって発泡性が良好に
持続せしめられ、同時に常温取扱いが可能になるなどの
効果がある。Effects of the Invention The present invention is made as described above, but in particular, by adding aroma component drain to the finely ground sake moromi at the final stage of fermentation, just before packaging it into a container, the aroma after heat sterilization can be enhanced. Moreover, the fine-grained carbon dioxide gas naturally generated by fermentation in the container has the effect of maintaining foaming properties well due to the appropriate turbidity, and at the same time, making it possible to handle at room temperature.

よって、加熱殺菌による品質的な整置（香気の劣化）及
び特別な流通取扱い（チルド流通）が解消された製品を
提供しえる。Therefore, it is possible to provide a product that does not require quality adjustment (deterioration of aroma) and special distribution handling (chilled distribution) due to heat sterilization.

Claims (1)

【特許請求の範囲】[Claims] 清酒醪の醗酵末期に醪を粗漉し、その醪を粉砕した後香
気成分ドレンを添加して直に容器詰密封し、所定の温度
を保持して醗酵せしめ、その醗酵によって自然発生した
炭酸ガスにより、一定の容器内圧力に達した時点で醗酵
を停止し、加熱殺菌することを特徴とする発泡性清酒の
製造方法。At the final stage of fermentation, the sake moromi is coarsely strained, and after the moromi is crushed, the aromatic component drain is added, the container is immediately sealed, and the predetermined temperature is maintained for fermentation. A method for producing sparkling sake, characterized by stopping fermentation when a certain pressure in the container is reached and sterilizing by heating.
JP59169109A 1984-08-13 1984-08-13 Production of foaming refined sake(liquor) Pending JPS6147179A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59169109A JPS6147179A (en) 1984-08-13 1984-08-13 Production of foaming refined sake(liquor)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59169109A JPS6147179A (en) 1984-08-13 1984-08-13 Production of foaming refined sake(liquor)

Publications (1)

Publication Number Publication Date
JPS6147179A true JPS6147179A (en) 1986-03-07

Family

ID=15880464

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59169109A Pending JPS6147179A (en) 1984-08-13 1984-08-13 Production of foaming refined sake(liquor)

Country Status (1)

Country Link
JP (1) JPS6147179A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0440882A (en) * 1990-06-08 1992-02-12 Masahisa Takeda Production of raw sake containing fermentation gas
US6449421B1 (en) 1994-08-05 2002-09-10 Funai Electric Co., Ltd. Video signal processor having a reduced number of oscillation units
KR100436530B1 (en) * 1998-12-29 2004-06-24 가부시끼가이샤 이찌노꾸라 Sparkling Low Alcohol Sake and Method for Preparing The Same
WO2009048180A1 (en) * 2007-10-10 2009-04-16 Nagai Sake Inc. Sparkling sake and method of producing the same

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5588691A (en) * 1978-12-28 1980-07-04 Toubishi Syuzo Kk Preparation of foamed refined "sake"

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5588691A (en) * 1978-12-28 1980-07-04 Toubishi Syuzo Kk Preparation of foamed refined "sake"

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0440882A (en) * 1990-06-08 1992-02-12 Masahisa Takeda Production of raw sake containing fermentation gas
US6449421B1 (en) 1994-08-05 2002-09-10 Funai Electric Co., Ltd. Video signal processor having a reduced number of oscillation units
KR100436530B1 (en) * 1998-12-29 2004-06-24 가부시끼가이샤 이찌노꾸라 Sparkling Low Alcohol Sake and Method for Preparing The Same
WO2009048180A1 (en) * 2007-10-10 2009-04-16 Nagai Sake Inc. Sparkling sake and method of producing the same
JP2009089663A (en) * 2007-10-10 2009-04-30 Nagai Shuzo Kk Method for producing sparkling sake

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