JPS626777B2 - - Google Patents
Info
- Publication number
- JPS626777B2 JPS626777B2 JP22939284A JP22939284A JPS626777B2 JP S626777 B2 JPS626777 B2 JP S626777B2 JP 22939284 A JP22939284 A JP 22939284A JP 22939284 A JP22939284 A JP 22939284A JP S626777 B2 JPS626777 B2 JP S626777B2
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- alcohol
- fermentation
- liquor
- raw
- 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.)
- Expired
Links
- 241001474374 Blennius Species 0.000 claims description 59
- 235000019441 ethanol Nutrition 0.000 claims description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 32
- 238000000855 fermentation Methods 0.000 claims description 28
- 230000004151 fermentation Effects 0.000 claims description 28
- 235000000346 sugar Nutrition 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 16
- 239000000243 solution Substances 0.000 claims description 16
- 229960004756 ethanol Drugs 0.000 claims description 15
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000004821 distillation Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- 241001261506 Undaria pinnatifida Species 0.000 description 7
- 230000001476 alcoholic effect Effects 0.000 description 7
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 150000008163 sugars Chemical class 0.000 description 6
- 230000007062 hydrolysis Effects 0.000 description 5
- 238000006460 hydrolysis reaction Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 240000005979 Hordeum vulgare Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241000206608 Pyropia tenera Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 241001147468 Chondrus ocellatus Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 240000004270 Colocasia esculenta var. antiquorum Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000248377 Grateloupia turuturu Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- -1 calcium Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 229920001429 chelating resin Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
(技術分野)
本発明は、海藻酒類の製造方法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing seaweed alcoholic beverages.
(発明の背景)
従来から、海藻類は、水産食品として、そのま
まか或いは加工して食用に供されており、それは
一般にカロリーが低く、消化はあまり良くないも
のの、保健栄養上に不可欠の沃素やカルシウム等
の無機塩類に富み、またビタミン類の含有量が多
い点で評価されている。(Background of the Invention) Conventionally, seaweed has been eaten as a marine food, either as it is or after being processed.Although it is generally low in calories and not very easy to digest, it contains iodine and iodine, which are essential for health and nutrition. It is valued for being rich in inorganic salts such as calcium, and for its high content of vitamins.
ところで、このような海藻類の加工には、一般
に煮る、乾燥する等の手法が採用され、これによ
つて佃煮、海苔の如き煮製品、乾製品等として副
食物或いは調味食料に供されているが、未だかか
る海藻類そのものを原料として、これをアルコー
ル醗酵せしめ、アルコール飲料を製造する方法は
考えられていない。 By the way, methods such as boiling and drying are generally used to process such seaweeds, and by doing so, they are served as side foods or seasonings as tsukudani, boiled products such as seaweed, dried products, etc. However, no method has yet been considered for producing an alcoholic beverage by using seaweed itself as a raw material and subjecting it to alcoholic fermentation.
ただ僅かに、海藻の香りを持つた酒類を製造す
る方法として、所定の海藻類を、醸造酒又は蒸溜
酒の製品に添加、浸漬するか、または醸造酒の醗
酵工程の末期に添加して、その存在下に醗酵を行
なわしめた後、一定時間冷却し、濾別する方法が
明らかにされているが(特開昭49−54592号公
報)、この方法は、あくまでも海藻特有の風味を
アルコール飲料に与えるためのものであつて、本
質的に海藻類を原料として、それからアルコール
飲料を製造するものでなかつたのである。 As a method for producing alcoholic beverages with a slight seaweed aroma, specified seaweeds are added to brewed or distilled liquor products, soaked in them, or added at the end of the fermentation process of brewed liquors. A method has been disclosed in which fermentation is carried out in the presence of seaweed, then cooled for a certain period of time and filtered (Japanese Patent Application Laid-Open No. 1983-54592), but this method is only used to bring out the unique flavor of seaweed into alcoholic beverages. It was intended to be used to feed people, and was not intended to produce alcoholic beverages from seaweed, which was essentially the raw material.
また、特公昭52−48184号公報や特公昭56−
7670号公報にも、海藻成分の抽出液に糖類、微量
栄養素などを加えて、醗酵させることにより、酒
類あるいは海藻飲料を得る手法が明らかにされて
いるが、これらの手法とても、あくまでも海藻抽
出液の利用に過ぎないものであつて、上記と同様
に、海藻に基因した「こく」や「芳香」などの付
与を目的としたものに過ぎず、海藻そのものを醗
酵原料として、アルコール飲料を得るものではな
かつた。 In addition, Special Publication No. 52-48184 and Special Publication No. 56-
Publication No. 7670 also discloses a method for obtaining alcoholic beverages or seaweed beverages by adding sugars, micronutrients, etc. to a seaweed extract and fermenting it. Similar to the above, it is only for the purpose of imparting "body" and "fragrance" derived from seaweed, and alcoholic beverages are obtained by using seaweed itself as a fermentation raw material. It wasn't.
(発明が解決しようとする課題)
本発明は、かかる事情の下において、海藻類そ
のものからアルコール飲料を製造すべく種々研究
が為された結果、完成されたものであつて、その
課題とするところは、所定の海藻類を原料とし
て、それから海藻酒を効果的に製造する方法を提
供することにある。(Problems to be Solved by the Invention) Under these circumstances, the present invention has been completed as a result of various studies aimed at producing alcoholic beverages from seaweed itself. An object of the present invention is to provide a method for effectively producing seaweed wine using specified seaweeds as raw materials.
(課題を解決するための手段)
すなわち、本発明は、かかる課題を解決するた
めに、ツルツル若しくはツノマタからなる海藻
を、酸水溶液中において100℃以上の温度で処理
して加水分解せしめ、そしてその加水分解液を濾
過して得られる、醗酵性糖を含む糖液を原料とし
てアルコール醗酵させることにより得られた醗酵
液若しくはその蒸溜物を原酒とし、これに所定の
他のアルコールをグレーンアルコールとしてブレ
ンドせしめ、更に必要に応じて蒸溜などを行うこ
とを特徴とするものである。(Means for Solving the Problems) That is, in order to solve the problems, the present invention treats and hydrolyzes the seaweed consisting of Slippery or Tsunomata in an acid aqueous solution at a temperature of 100°C or higher, and A fermented liquor or a distillate thereof obtained by alcohol fermentation using a sugar solution containing fermentable sugar obtained by filtering a hydrolyzed liquor as a raw material, and blending it with specified other alcohols as grain alcohol. It is characterized by carrying out distillation and further distillation as necessary.
ところで、かかる本発明において、海藻酒の原
料として用いられる海藻としては、加水分解操作
によつてグルコースの如き単糖類や二糖類等の醗
酵性糖を充分な量において与える海藻類であつ
て、具体的にはツルツル(Grateloupia
Turuturu Yamada)若しくはツノマタ
(Chondrus Ocellatus Holmes)が用いられるこ
ととなる。このように、本発明において原料とさ
れる海藻は充分な量の醗酵性糖を与えるものでな
ければならず、それ故コンブ、ノリ、ワカメの如
き醗酵性糖を殆ど与えない海藻は、本発明では用
いることが出来ないのである。 By the way, in the present invention, the seaweed used as the raw material for the seaweed wine is a seaweed that provides a sufficient amount of fermentable sugars such as monosaccharides and disaccharides such as glucose through a hydrolysis operation, and specifically Grateloupia
Turuturu Yamada) or Chondrus Ocellatus Holmes will be used. In this way, the seaweed used as a raw material in the present invention must provide a sufficient amount of fermentable sugar, and therefore, seaweeds that provide little fermentable sugar, such as kelp, nori, and wakame, are suitable for the present invention. Therefore, it cannot be used.
そして、かかる原料とされる醗酵性糖を与える
ツルツル若しくはツノマタからなる海藻類は、ま
ず塩酸、硫酸等の酸を用いて通常2%程度の酸濃
度(PH2〜3程度)にて酸分解(加水分解)せし
められる。この加水分解は、一般に酸水溶液中に
おいて、100℃以上、通常100℃〜120℃程度の温
度で、好ましくは30分以上、通常30分〜5時間程
度、処理することによつて実施されるものであ
る。 Seaweeds such as Slippery or Tsunomata that provide fermentable sugars, which are used as raw materials, are first acidolyzed (hydrolyzed) using an acid such as hydrochloric acid or sulfuric acid at an acid concentration of about 2% (pH about 2 to 3). decomposition). This hydrolysis is generally carried out by treatment in an acid aqueous solution at a temperature of 100°C or higher, usually about 100°C to 120°C, preferably for 30 minutes or more, usually about 30 minutes to 5 hours. It is.
次いで、この加水分解操作によつて得られた加
水分解液に対して、炭酸カルシウム等によつて中
和処理が施される。この中和処理は、また、イオ
ン交換処理(脱酸)に置き換えることも可能であ
る。そして、このように処理された加水分解液に
は濾過操作が施され、その濾液がツルツル若しく
はツノマタから得られた醗酵性糖を充分に含む糖
液として採取され、本発明におけるアルコール醗
酵の原料として用いられることとなるのである。 Next, the hydrolyzed liquid obtained by this hydrolysis operation is subjected to a neutralization treatment using calcium carbonate or the like. This neutralization treatment can also be replaced by ion exchange treatment (deacidification). The hydrolyzed solution thus treated is subjected to a filtration operation, and the filtrate is collected as a sugar solution containing sufficient fermentable sugar obtained from Slippery or Tsunomata, and is used as a raw material for alcohol fermentation in the present invention. It will be used.
そして、その後、このような醗酵性糖を与える
ツルツル若しくはツノマタを加水分解して得られ
た糖液には、通常のアルコール醗酵操作が加えら
れ、以て海藻酒の原酒となる醗酵液が製造され
る。また、この醗酵液には、必要に応じて蒸溜操
作が加えられ、同様に原酒として用いられること
となる。 After that, the sugar solution obtained by hydrolyzing the smooth or tsunomata that provides such fermentable sugars is subjected to a normal alcohol fermentation operation, thereby producing a fermentation liquid that becomes the base liquor of seaweed sake. Ru. Further, this fermentation liquid is subjected to a distillation operation as necessary, and is similarly used as raw sake.
次いで、こうして得られた原酒に対して、所定
のアルコール、例えば澱粉原料から製造された糖
化液を醗酵させて得たアルコール、その他種々の
アルコールがグレーンアルコールとしてブレンド
され、更に必要に応じてそのブレンド物に対して
蒸溜などの操作を加えて、目的とする海藻酒が製
造されるのである。尤も、ブレンド物に対する蒸
溜操作は、原酒及びグレーンアルコールの何れも
が既に蒸溜されたものであれば、一般に採用する
必要性が認められないものである。 Next, a predetermined alcohol, such as alcohol obtained by fermenting a saccharified liquid produced from starch raw materials, and various other alcohols are blended with the raw sake obtained in this way as grain alcohol, and the blend is further added as necessary. The desired seaweed liquor is produced by applying operations such as distillation to the product. However, it is generally not necessary to carry out a distillation operation on a blended product if both the raw sake and the grain alcohol have already been distilled.
なお、澱粉原料の糖化液は、よく知られている
ように、大麦、小麦、裸麦、らい麦等の麦類や、
玄米、ウルチ米、精白米等の米類、こうりやん、
粟、ひえ、とうもろこし等の雑穀類の如き穀類、
その他さつまいも、じやがいも、タロいも等のい
も類等の澱粉原料を、糖化酵素によつて糖化して
得ることができる。 As is well known, the starch raw material saccharification solution can be used for barley such as barley, wheat, naked barley, and rye.
Rice such as brown rice, refined rice, and polished rice, Koriyan,
Cereals such as millet, millet, corn, etc.
In addition, it can be obtained by saccharifying starch raw materials such as potatoes such as sweet potato, yam, and taro using a saccharifying enzyme.
ところで、グレーンアルコールの調製に際し
て、前記澱粉原料から製造された糖化液などを常
法に従つてアルコール醗酵せしめるに当たり、
「もろみ」の醗酵促進と香気の付与の目的をもつ
て、その醗酵操作に先立つて或いはその醗酵途中
において、生海藻、乾燥海藻、焙焼海藻、或いは
海藻抽出液を添加することができる。また、同様
に、前記ツルツル若しくはツノマタからなる海藻
から得られた糖液に対しても、そのアルコール醗
酵の前若しくはその途中に加えることが可能であ
る。尤も、単なる香気付与の場合には、そのよう
なグレーンアルコール側や原酒側のアルコール醗
酵が終了せしめられた後の液に対して、あるいは
前記原酒とグレーンアルコールとがブレンドされ
た後のブレンド液に対して、そのような海藻類が
加えられる場合もある。 By the way, when preparing grain alcohol, when saccharified liquid etc. produced from the starch raw material are subjected to alcohol fermentation according to a conventional method,
For the purpose of accelerating fermentation and imparting flavor to the moromi, fresh seaweed, dried seaweed, roasted seaweed, or seaweed extract can be added prior to or during the fermentation process. Similarly, it can be added to the sugar solution obtained from the above-mentioned smooth or horned seaweed before or during its alcohol fermentation. Of course, in the case of simply imparting aroma, it may be necessary to add alcohol to the liquid after the alcohol fermentation of the grain alcohol side or the raw sake side has been completed, or to the blended liquid after the raw sake and grain alcohol have been blended. However, such seaweeds are sometimes added.
このような「もろみ」の醗酵促進や香気付与の
目的をもつて添加される海藻類は、本発明におい
てアルコール飲料の原料たる醗酵性糖を与える海
藻類(ツルツル、ツノマタ)に限られるものでは
なく、醗酵性糖の生成の有無にかかわらず、各種
の海藻類、例えば紅藻類、かつ藻類、緑藻類の何
れもが添加されることなるが、一般にワカメ、コ
ンブ、ノリ、ハバノリ等が好適に用いられること
となる。 In the present invention, the seaweeds added for the purpose of promoting fermentation and imparting flavor to "moromi" are not limited to seaweeds (surutsuru, tsunomata) that provide fermentable sugars that are raw materials for alcoholic beverages. Various seaweeds, such as red algae, algae, and green algae, may be added regardless of whether or not they produce fermentable sugars, but generally wakame, kelp, nori, habanori, etc. are preferably used. It happens.
また、本発明は、例えばグレーンアルコールと
して他の種々のアルコールをブレンドし得る等、
その趣旨を逸脱しない範囲において当業者の知識
に基づき様々な異なつた態様において実施するこ
とが可能である。 Furthermore, the present invention also allows for the blending of various other alcohols as grain alcohol, for example.
It is possible to implement the invention in various different ways based on the knowledge of those skilled in the art without departing from the spirit thereof.
発明の効果
以上詳述したように、本発明は、醗酵性糖を与
えるツルツル若しくはツノマタを加水分解して得
られる糖液をアルコール醗酵させて、その醗酵液
若しくはその蒸溜物を原酒とし、これに所望のグ
レーンアルコールをブレンドせしめることによつ
て、各種のアルコール濃度のアルコール飲料を効
果的に製造し得たものであり、以て独特の味、風
味を有する海藻酒が、海藻自体を原料として提供
され得ることとなつたのである。Effects of the Invention As detailed above, the present invention involves alcoholic fermentation of a sugar solution obtained by hydrolyzing Slippery or Tsunomata that provides fermentable sugar, and the fermented liquor or its distillate is used as an unprocessed sake. By blending the desired grain alcohol, alcoholic beverages with various alcohol concentrations can be effectively produced, and seaweed liquor with unique taste and flavor can be provided using seaweed itself as a raw material. It became possible to do so.
実施例
以下、本発明を更に具体的に明らかにするため
に実施例を示すが、本発明が、かかる実施例の記
載によつて限定的に解釈されるものではないこ
と、言うまでもないところである。EXAMPLES Examples will be shown below to clarify the present invention more specifically, but it goes without saying that the present invention is not to be construed as being limited by the description of these Examples.
実施例 1
(a) 海藻からの糖液の製造
乾燥したツルツルを用い、その100Kgに対
し、2.5%塩酸水溶液500を加え、100℃で2
時間、加熱(又はオートクレーブ内で、1気圧
下、120℃の温度で、約30分間)処理して加水
分解を行なつた。Example 1 (a) Production of sugar solution from seaweed Using dried smooth seaweed, 500 kg of 2.5% aqueous hydrochloric acid was added to 100 kg of the dried smooth seaweed.
Hydrolysis was carried out by heating (or in an autoclave at a temperature of 120°C under 1 atm for about 30 minutes) for an hour.
次いで、この加水分解液を苛性ソーダで中和
した後、濾過し、その濾液をイオン交換樹脂
(商品名:アンバーライトIR−120B、IRA−
400)で処理した。これによつて、グルコース
を2%含有する精製糖液560を得た。 Next, this hydrolyzed solution was neutralized with caustic soda, filtered, and the filtrate was treated with an ion exchange resin (trade name: Amberlite IR-120B, IRA-
400). As a result, purified sugar solution 560 containing 2% glucose was obtained.
(b) 海藻原酒の製造
上記(a)で得た精製糖液を有機酸(クエン酸)
によつて約PH4.6に調整し、次いでアルコール
醗酵性酵母(日本醸造協会7号酵母)を加え、
更に海藻特有の香を着するため海藻(焙焼わか
め)2.5Kgを添加して、20〜25℃で5日間醗酵
させて醗酵液(海藻原酒)を得た。(b) Manufacture of raw seaweed liquor The refined sugar solution obtained in (a) above is mixed with organic acid (citric acid)
The pH was adjusted to approximately 4.6 by using a method, and then alcoholic fermentation yeast (Japan Brewing Association No. 7 yeast) was added.
Furthermore, 2.5 kg of seaweed (roasted wakame) was added to impart the unique aroma of seaweed, and the mixture was fermented at 20 to 25°C for 5 days to obtain a fermented liquid (raw seaweed).
(c) グレーンアルコールの製造
(イ) 白糠180Kgに水360、酒粕0.9Kgを加え、
更に液化酵素0.18Kgを添加して、品温90℃
で、2時間液化させた後、更に糖化酵素を
0.18Kg加えて、品温55℃で、15時間かけて糖
化させた。(c) Production of grain alcohol (a) Add 360 kg of water and 0.9 kg of sake lees to 180 kg of white rice bran,
Furthermore, 0.18Kg of liquefaction enzyme was added, and the product temperature was 90℃.
After liquefying for 2 hours, saccharifying enzyme was added.
0.18 kg was added and saccharified at a product temperature of 55°C for 15 hours.
(ロ) 上記(イ)で得られた白糠化液を有機酸(クエ
ン酸)で約PH4.6に調整した後、アルコール
醗酵性酵母(日本醸造協会7号酵母)を加
え、20〜25℃で12日間かけて醗酵させてアル
コール醗酵液を得た。 (b) After adjusting the white bran solution obtained in (a) above to approximately PH4.6 with organic acid (citric acid), add alcoholic fermentation yeast (Japan Brewing Association No. 7 yeast) and heat at 20 to 25℃. After 12 days of fermentation, an alcoholic fermented liquid was obtained.
(d) 海藻ブレンド酒の製造
前記(b)の海藻原酒に上記(c)の(ロ)のアルコール
醗酵液を加え、更にこれを蒸溜することによつ
て、アルコール含有量25%の海藻香のある海藻
ブレンド酒300を得た。(d) Production of seaweed blend liquor By adding the alcoholic fermentation liquid of (b) of (c) above to the seaweed liquor of (b) above and further distilling this, a seaweed flavored liquor with an alcohol content of 25% is produced. Got some seaweed blend sake for 300 yen.
実施例 2
実施例1において調製された、白糠の糖液を用
いてアルコール醗酵を行ない、更にその醗酵末期
に焙焼わかめを添加して目的とするグレーンアル
コール(醗酵物)を製造した。そして、このグレ
ーンアルコールに対して前記実施例1と同じ手法
にて乾燥ツルツルより得た海藻醗酵液(原酒)を
ブレンドし、所定の蒸溜を行なうことにより、海
藻ブレンド酒を得た。その結果、わかめ香のある
海藻酒が得られた。Example 2 Alcohol fermentation was performed using the white rice bran sugar solution prepared in Example 1, and roasted wakame was added at the end of the fermentation to produce the target grain alcohol (fermented product). Then, a fermented seaweed liquid (raw sake) obtained from dried smooth grain alcohol was blended with this grain alcohol using the same method as in Example 1, and a predetermined distillation was performed to obtain a seaweed blend alcohol. As a result, a seaweed liquor with a wakame aroma was obtained.
一方、上記香付け試験で用いた糖液に対して、
予めわかめ抽出液を添加した後、前記と同様にし
てアルコール醗酵を行なつた。その結果、醗酵状
態は、前記香付へ試験に比べて旺盛であつた。得
られた醗酵液をグレーンアルコールとし、そして
上記香付け試験と同じようにして海藻ブレンド酒
を製造した。この方法で製造したものは、香付け
試験区に比較して、わかめ臭が少なかつたが、味
はマイルドであつた。 On the other hand, for the sugar solution used in the above flavoring test,
After adding wakame extract in advance, alcohol fermentation was carried out in the same manner as above. As a result, the fermentation state was more active than in the flavoring test. The obtained fermentation liquid was made into grain alcohol, and a seaweed blend liquor was produced in the same manner as in the above flavoring test. The product produced using this method had less wakame odor than the flavored test group, but had a milder taste.
実施例 3
乾燥したツノマタを用い、実施例1の加水分解
操作、醗酵操作を行なつた後、固液分離して蒸溜
液(原酒)を製造した。またこれとは別途に、白
糠からのアルコール醗酵液を蒸溜してその蒸溜液
を得、これを前記原酒に加えて海藻臭のあるアル
コール飲料を得た。Example 3 Using dried Tsunomata, the hydrolysis and fermentation operations of Example 1 were carried out, followed by solid-liquid separation to produce a distillate (raw sake). Separately, an alcoholic fermentation liquid from white rice bran was distilled to obtain the distilled liquid, and this was added to the raw sake to obtain an alcoholic beverage with a seaweed odor.
Claims (1)
酸水溶液中において100℃以上の温度で処理して
加水分解せしめ、そしてその加水分解液を濾過し
て得られる、醗酵性糖を含む糖液を原料として、
アルコール醗酵させることにより得られた醗酵液
若しくはその蒸溜物を原酒とし、これに所定のア
ルコールをグレーンアルコールとしてブレンドせ
しめ、更に必要に応じて蒸溜などを行うことを特
徴とする海藻酒類の製造方法。 2 前記ブレンドされるアルコールが、澱粉原料
から製造された糖化液を醗酵させて得たものであ
る特許請求の範囲第1項記載の製造方法。 3 前記原酒側に及び/又は前記グレーンアルコ
ール側に、それらのブレンドに先立つて、或いは
それらのブレンド後のブレンド物に、必要に応じ
て生海藻、乾燥海藻、焙焼海藻または海藻抽出液
が添加せしめられることを特徴とする特許請求の
範囲第1項又は第2項記載の製造方法。[Claims] 1. A seaweed consisting of smooth or tsunomata,
Using a sugar solution containing fermentable sugar as a raw material, which is obtained by hydrolyzing it in an acid aqueous solution at a temperature of 100°C or higher and filtering the hydrolyzed solution,
A method for producing a seaweed alcoholic beverage, which comprises using a fermented liquor obtained by alcohol fermentation or a distillate thereof as a raw liquor, blending a prescribed alcohol therein as grain alcohol, and further performing distillation as necessary. 2. The manufacturing method according to claim 1, wherein the alcohol to be blended is obtained by fermenting a saccharified liquid manufactured from starch raw materials. 3. Fresh seaweed, dried seaweed, roasted seaweed, or seaweed extract is added to the raw liquor side and/or the grain alcohol side, as necessary, prior to blending them, or to the blend after blending them. 3. The manufacturing method according to claim 1 or 2, characterized in that:
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59229392A JPS61108365A (en) | 1984-10-31 | 1984-10-31 | Preparation of alga liquor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP59229392A JPS61108365A (en) | 1984-10-31 | 1984-10-31 | Preparation of alga liquor |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61108365A JPS61108365A (en) | 1986-05-27 |
JPS626777B2 true JPS626777B2 (en) | 1987-02-13 |
Family
ID=16891478
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP59229392A Granted JPS61108365A (en) | 1984-10-31 | 1984-10-31 | Preparation of alga liquor |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61108365A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03101562U (en) * | 1990-01-31 | 1991-10-23 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101932715B (en) * | 2007-02-26 | 2014-11-12 | 韩国生产技术研究院 | Method of producing biofuel using sea algae |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5248184A (en) * | 1975-10-15 | 1977-04-16 | Kawasaki Steel Corp | Grinding method for surface of steel members |
JPS567670A (en) * | 1979-06-30 | 1981-01-26 | Satake Eng Co Ltd | Cylinder body selector for cereal |
JPS59118046A (en) * | 1982-12-23 | 1984-07-07 | Hamaya Kk | Coffee composition |
JPS59118076A (en) * | 1982-12-27 | 1984-07-07 | Daiichi Seimo Kk | Preparation of algae liquor |
JPS59224638A (en) * | 1983-06-01 | 1984-12-17 | 井関農機株式会社 | Soil disinfecting machine |
JPS59224683A (en) * | 1983-06-06 | 1984-12-17 | Daiichi Seimo Kk | Preparation of sake (liquor) of seaweed |
-
1984
- 1984-10-31 JP JP59229392A patent/JPS61108365A/en active Granted
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5248184A (en) * | 1975-10-15 | 1977-04-16 | Kawasaki Steel Corp | Grinding method for surface of steel members |
JPS567670A (en) * | 1979-06-30 | 1981-01-26 | Satake Eng Co Ltd | Cylinder body selector for cereal |
JPS59118046A (en) * | 1982-12-23 | 1984-07-07 | Hamaya Kk | Coffee composition |
JPS59118076A (en) * | 1982-12-27 | 1984-07-07 | Daiichi Seimo Kk | Preparation of algae liquor |
JPS59224638A (en) * | 1983-06-01 | 1984-12-17 | 井関農機株式会社 | Soil disinfecting machine |
JPS59224683A (en) * | 1983-06-06 | 1984-12-17 | Daiichi Seimo Kk | Preparation of sake (liquor) of seaweed |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03101562U (en) * | 1990-01-31 | 1991-10-23 |
Also Published As
Publication number | Publication date |
---|---|
JPS61108365A (en) | 1986-05-27 |
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