CN1101466C - Process for producing beer-like sparkling liquid - Google Patents
Process for producing beer-like sparkling liquid Download PDFInfo
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- CN1101466C CN1101466C CN94195021A CN94195021A CN1101466C CN 1101466 C CN1101466 C CN 1101466C CN 94195021 A CN94195021 A CN 94195021A CN 94195021 A CN94195021 A CN 94195021A CN 1101466 C CN1101466 C CN 1101466C
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Abstract
A kind of rhizopus or white aspergillus is used for realizing malt saccharification in the process that beer is brewed. A kind of calcareous type alcoholic beverage which is similar to beer can be produced. The beverage has the special taste of rich organic acid, such as malic acid, or citric acid. During the process of the production, the organic acid is generated, which leads the fermentation to be stably carried out. The beverage produced according to the present invention has higher alcohol content, and therefore, the stability in storage is improved. When moto is used as the yeast, a kind of calcareous type alcoholic beverage which is similar to beer and has the flavor of sake beer can be obtained. When fruit wine fungus is used, a kind of calcareous type alcoholic beverage which is similar to beer and has the flavor of fruit wine can be obtained.
Description
Professional domain
The present invention relates to a kind of similar beer, the calcareous type production of alcoholic drinks, this beverage is rich in the organic acid taste of citric acid, this class of oxysuccinic acid.
Background technology
In recent years, the high number of degrees wine that ethanol content is higher claims again " ardent spirits ", be subjected to the unfrequented of people, people tend to drink low ethanol content, light carbonic acid class alcoholic beverage, and this is the general trend of present beverage market, and a most typical example is exactly selling well of beer in recent years.
Under a lot of situations, we add fruit juice and Soda Ash Light 99.2min. (common perilla is fetched water) in " vodka " and " Japanese liquor " (" shochu " is a kind of low-grade distilling liquor of Japan), just become when drinking hang down ethanol content, the salubrious drink of mixed type.
Traditional beer brewing process comprises following step: sends out malt, smashs Fructus Hordei Germinatus to pieces, and prefabricated wort, wort and hops are together boiled, and remove hops, and fermentation.In the process that wort and hops are boiled altogether, wort has been endowed peculiar the sort of bitter taste of beer and fragrance, thereby we have obtained bitter wort.
In Japan, saki (being translated into Japanese sake again) is a kind of traditional, typical inebriant.Its production comprises following step: preparation distiller's yeast (term " distiller's yeast " refers to a kind of rice of mildew, and what term " preparation distiller's yeast " referred to cultivates aspergillus oryzae exactly on the rice that cooks); The mixture of the rice, water and the distillers yeast that cook is cultivated on a small scale, become the seed slurry as introduction to make pre-cultivation " distiller's yeast (moto) "; Extensive Primary Fermentation adds the mixture of distillers yeast, cooked rice and water repeatedly, the water yield be pre-cultivation stage 3-4 doubly.After the Primary Fermentation, mixture is through a pressure filter, and pressurization is also filtered.Filtrate leaves standstill clarification, and insolubles is precipitated out, and supernatant liquid reclaims, storage slaking after sterilizing.
" distiller's yeast " is a traditional Japanese word, refers in the saki production process, cultivates the seed slurry in advance.In various dissimilar " distiller's yeasts ", " give birth to distiller's yeast (kimoto) ", " mountain give up distiller's yeast (yamahaimoto) ", " rapid-fermenting yeast (sokujomoto) " are traditional Japanese words, can be illustrated for example.
" giving birth to distiller's yeast " is to cultivate the seed slurry in advance by the class that the traditional technology process makes, and it comprises following step:
I, in two or eight same volumes, shallow and little groove, prepare the mixture of cooked rice, water and distiller's yeast with the form of aliquot,
Ii, each part mixture is rubbed into moist paste, mixture is merged to from shallow and little groove in the vat,
Iii, fermented mixture also make living distiller's yeast.
The useless distiller's yeast in mountain makes by " yamahai process ", and it is a kind of improvement to above-mentioned living distiller's yeast preparation process.In the process of this improvement, " the yamaoroshi step " be made up of above step I and ii is omitted, directly the mixture of rice, water and the distiller's yeast that preparation cooks in a vat.
In the production method of giving birth to the useless distiller's yeast in distiller's yeast and mountain, wild milk-acid bacteria at first breeds growth, and the pH value is reduced, and yeast begins growth then.
The preparation rapid-fermenting yeast: be a flash-ferm process that adds lactic acid, it is a kind of improvement to above-mentioned yamahai process.In the process after this improvement, in the mixture of cooked rice, water and distiller's yeast, add lactic acid and yeast.Being blended between 18-20 ℃ of these raw material finished.
In the method for the pre-cultivation of preparation distiller's yeast, Starch rice transforms into fermentable carbohydrate under the saccharification of aspergillus oryzae, and yeast is converted into ethanol with this fermentable saccharide again.As for yeast, can be the unartificial yeast bacterium (wild yeast) in the cylinder ambient atmosphere, also can be purebred yeast through artificial culture.Generally speaking, in the production of giving birth to the useless distiller's yeast in distiller's yeast and mountain, utilization be to enter unartificial yeast bacterium in the cylinder with atmosphere, that is to say that fermenting process is spontaneous generation.Yet, being easy to control in order to make production process, people also use the purebred yeast of artificial culture widely.Generally speaking, in the production of rapid-fermenting yeast, employing be exactly the purebred yeast of artificial culture.
Invention is described
The present invention finds, by the saccharification step in the saki brewing process is improved, can make a kind of similar beer, the calcareous type alcoholic beverage, it has the organic acid characteristic taste that resembles oxysuccinic acid or this class of citric acid.The present invention finds, generates organic acid and can guide fermenting process to carry out reposefully, and find, owing to improved the ethanol content of product, can make quality product more stable, and this just causes of the present invention finishing.
Thereby a purpose of this invention just provides a kind of method this similar beer, the calcareous type inebriant of producing, and makes this beverage can fully satisfy present different human consumers' various taste.
Another purpose of this invention provides a kind of method of producing the calcareous type inebriant of similar beer, make this drink flavour of producing salubrious and have a various characteristic taste, and ethanol content is lower, method is in the final stage of producing or offering before client drinks, and adds Soda Ash Light 99.2min. with the instrument of sparger one class in this beverage.
Realize the best approach of the present invention
Therefore, this invention provides a kind of method this similar beer, calcareous type drinks drink of producing, and this method comprises:
＜a 〉. saccharification step.After making distiller's yeast by white aspergillus or head mold (a white-Aspergillus or Rhizopus), join among the mixture of water and Fructus Hordei Germinatus, make Fructus Hordei Germinatus generation saccharification;
＜b 〉, fermentation step.The carbohydrate that obtains behind the malt amylase, under saccharomycetic effect, the fermentation make a kind of similar beer, the calcareous type inebriant.
At step＜a〉in the distiller's yeast that uses, its preparation can adopt multiple starchy material as raw material.For example: rice, oat and corn are ideal materials comparatively.As raw material, cultivate white aspergillus or head mold with the one or more kinds of mixtures in the above-mentioned starchy material, the preparation distiller's yeast.Can adopt any traditional processing method during the preparation distiller's yeast.As for white aspergillus or head mold here, can be that the public provides, also can be commercial the sale.
Operable white aspergillus comprises following a few class, is widely used in the aspergillus kawachi that liquor (" shochu ", a kind of low-grade distilling liquor) is produced; The Aspergillus albicans that is used for liquor production that Akita konnno Shoten Co.Ltd. company provides on the market, White-KojiNo.1-No.5; And some other commercial white aspergillus of selling, such as: " White-Koji Yukikomachi " and " White-KojiSuzuran ".
As for the mould of Rhizopus, operational have: during Chinese liquor (" Samshu " is translated into Chinese liquor) is produced, be widely used in those bacterial classifications of preparation mochi distiller's yeast; And resemble few spore head mold (Rhizopus Oliqospotus) (ex.NRRL 2710) and the such bacterial strain that can openly obtain of Rhizopus oryzae (Rhizopus Oryzae) (ex.IFO 5418).
The blending ratio of distiller's yeast and Fructus Hordei Germinatus is not limited in a specific numerical value.Such as selecting ratio of mixture according to the taste of desirable the finished product.For example, have beer flavor if wish the finished product, the weight ratio (koji/malt) that then can select distiller's yeast and Fructus Hordei Germinatus is less than 1/10.When hope obtains a kind of byer force when being different from the novel taste of beer, just can make weight ratio (koji/alt) be equal to, or greater than 1/10.
Step＜a〉in, one or more starch materials can in Fructus Hordei Germinatus, be added in addition.These additional starch class raw materials can be cereals, as rice, corn and jowar; The potato starch class; And carbohydrate such as sucrose.Cereal is used after can wearing into powder.They can use the use that also can combine separately.It is that corn, rice and potato starch mix with weight ratio at 1: 1: 1 that a kind of comparatively ideal mixture is formed, this mixture can be incorporated among the Fructus Hordei Germinatus with certain proportion then, comparatively ideal ratio of mixture be the 40-50g mixture than last 100g in Fructus Hordei Germinatus.
When the mixture generation saccharification of Fructus Hordei Germinatus and distiller's yeast, starchy material can mix with Fructus Hordei Germinatus in advance, also can the limit saccharification, and the limit adds starchy material in reaction mixture.
If step＜a〉and step＜b separately carry out step＜a so saccharification under 50-80 ℃, finish usually.In this case, can also be at step＜a increase a step afterwards again, that is: the wort after the saccharification is boiled altogether with hops, bitter taste of hops and fragrance are extracted in the middle of the wort.
Add-on for hops has no particular limits, such as the add-on that can adopt with the identical hops of traditional beer brew process.
If in reaction mixture, step＜a〉and＜b〉take place simultaneously, parallel fermentation is carried out at a lower temperature.Concerning parallel fermentation, can adopt 5-20 ℃ lesser temps.5-15 ℃ comparatively desirable, and 5-10 ℃ then better.In this case,, can increase a step of adding hops bitter taste and fragrance in due course, or bitter taste and fragrance are extracted in the middle of the reaction mixture if wish to obtain bitter taste and the fragrance of hops.
Ethanol content after the fermentation can be controlled as required, and way is to select starch materials or after adding bitter taste and fragrance, regulate the sugared content in the wort that obtains.If we can regulate the sugared content in the wort, make that the ethanol content that ends is 8-15Vol.%, we just can obtain the calcareous type drinks drink that a kind of ethanol content is higher than general beer so.
In order to realize a high like this ethanol content, particularly the ideal method is with the wort (mixture of a kind of distiller's yeast, Fructus Hordei Germinatus and water, become its saccharification product) in sugared content be controlled at the level that every liter of wort contains total reducing sugar 20-25g, can add one or more starch materials as required in the wort.
A high like this ethanol content can be improved the stability of beverage when storing, thereby prevents to addle.And, when this beverage is supplied for client in the place of restaurant one class, can utilize a divider, with Soda Ash Light 99.2min. it to be diluted, it is similar that its ethanol content is dropped to beer, promptly about 4Vol.%.We have just obtained a kind of similar beer like this, calcareous type drinks drink, and taste is sweet refreshing and ethanol content is lower.Because little after the volume ratio dilution before the beverage dilution, so can cost saving in needed hold tank before the dilution and transportation.
Step＜b〉in operational yeast comprise used yeast in the fermentation of various drinks, such as employed those yeast of saki, grape wine and beer.
If adopt the saki yeast, below these are all available by the purebred strain of arbitrary yeast that Nippon Jozo Kyokai Inc. company provides, as: Kyokai Nos.6,7,9-13,601,701,901 and 1001.
We can also adopt " distiller's yeast ", and just in saki brew process, the pre-seed that obtains of cultivating is starched.Such as " give birth to distiller's yeast ", " mountain give up distiller's yeast " and " rapid-fermenting yeast " so all kinds of distiller's yeasts, can be used, they can make by the traditional technology method.Producing the fermentation process of distiller's yeast, can be spontaneous fermentation, also can use the purebred yeast of artificial culture.For purebred yeast, the product of the above-mentioned Nippon Jozo Kyokai Inc. that enumerates and their similar strain can adopt.
For instance, if what use is distiller's yeast, so it is added the mixture of Fructus Hordei Germinatus, water and distiller's yeast with certain proportion, or among the saccharification product of mixture, comparatively the ideal ratio of mixture is the former 4-10 liter, 100 liters of the latter.
If the employing wine yeast, the strain of those spontaneous growths in the purebred yeast of artificial culture and the Production of Wine so can be for using.The purebred yeast of these artificial culture comprises: the Kyokai Nos.1 of Nippon Jozo Kyokai Inc. company, 3,4; The Catalogue Nos.12-201 of Cellar Corp. (Seattle, Washington state) company, 12-205,12-207,12-209,12-211 and 12-213; E.Begerrow GmbH﹠amp; " the SIHA AktivHefe-3 " of Co (Germany) company; " the UvafermCM of DANSTAR FERMENT AG (Switzerland) company.”
We can also use a kind of yeast grape wine juice that contains that obtains in the Production of Wine process.This grape wine juice can be obtained by spontaneous fermentation, also can be to be obtained by purebred yeast strain fermentation.Add-on for grape wine juice has no particular limits.For example, this wine juice can be sneaked in the mixture of Fructus Hordei Germinatus, water and distiller's yeast with certain proportion, and the mixture of saying here can comprise one or more starch materials as required, or joins among the saccharification product of this mixture, blending ratio is the former 5-100 liter, 100 liters of the latter.
We can also utilize from various fruit wine production, obtain contain zymic fruit wine juice.Mention fruit wine, those can be used by the fruit wine that the fruit juice that contains fermentable saccharide makes, such as apple, peach, pears, persimmon, strawberry and loquat.Add-on for fruit wine juice has no particular limits, and still, we can join this wine juice in the mixture of Fructus Hordei Germinatus, water and distiller's yeast with certain proportion,
Here the mixture of saying can comprise one or more starch materials as required, or the juice of filling a wine cup for joins among the saccharification product of this mixture, and blending ratio is the former 5-100 liter, 100 liters of the latter.
As for cereuisiae fermentum, the cereuisiae fermentum of any sale that openly provide or commercial can be provided for we.
This similar beer that obtains according to the present invention, the calcareous type inebriant, its ethanol content can be different, depend on the sugared content behind the malt amylase, fermentation period, slaking cycle and other similar factor.For instance, having the higher ethanol content that is higher than beer as fruit beverage, about 8-15Vol.%, is a kind of beverage of low ethanol content and we wish, can reduce its ethanol content with the method that adds Soda Ash Light 99.2min. by hope so.We can add Soda Ash Light 99.2min. after making the finished product, also can just add before client's serving beverage.We can use a divider to add Soda Ash Light 99.2min..
According to method of the present invention, we prepare distiller's yeast with white aspergillus or head mold, and make malt amylase with it, thus can obtain a kind of similar beer, the calcareous type inebriant, it is rich in the organic acid taste of oxysuccinic acid or this class of citric acid,
We can additionally give this similar beer, the calcareous type inebriant is with the local flavor of saki, way is to adopt saki yeast, particularly distiller's yeast, the yeast when being used as fermenting.When we adopt wine yeast, during the mould particularly got from Production of Wine, we will obtain a kind of extra calcareous type inebriant grape wine local flavor, similar beer that has.When we adopt be from fruit wine production, get contain the yeast mould time, we just can give the calcareous type inebriant increase fruit wine taste of this similar beer.
According to method of the present invention described above, we can make a kind of calcareous type inebriant that has citric acid or this class organic acid taste of oxysuccinic acid, similar beer at least, here the taste of saying is that any traditional beer does not possess, and this beverage is very good to eat with alcoholic beverage as table.Our method is to adopt a kind of white aspergillus or head mold to make the wort saccharification, can optionally add and comprise one or more starch materials in the wort.
In addition, in saccharification step, generate a kind of organic acid, cause PB value appropriateness to descend, and the organic acid of this generation plays a driving role to fermentation, carry out more reposefully thereby make saccharification and ferment.So we can produce calcareous type inebriant stay-in-grade, similar beer.
The present invention also makes us obtain the high ethanol content that can not reach in brewage, thereby the stay in grade in storing is played a role in improving.In addition, this product can be supplied to client with low ethanol content at an easy rate, and way is to dilute this product with Soda Ash Light 99.2min..Because little after the volume ratio dilution before the dilution of this product, so can cost saving in desired hold tank and transportation before the dilution.
Example 1
In the room of a temperature, controlled humidity, the bed of a preparation distiller's yeast is set.
Rice cooks and is cooled between 34 ℃ to 36 ℃.After the room sterilization, the rice that cooks be tiled in the room in bed on, and stirring so that it further be cooled between 30 ℃ to 33 ℃.Then, a kind of commercial Aspergillus albicans bacterial classification of selling being used to prepare distiller's yeast mixes with the rice that cooks mutually with certain proportion, and ratio is that the 100g bacterial classification is than last 100kg cooked rice.The method of knowing altogether according to everybody for preparing distiller's yeast is handled this mixture then.
At first, in a huddle in bed mixture, and cover with piece of cloth list.The heap temperature remains within the above-mentioned scope, and the control indoor humidity, avoids mixture to become dry.After about 10 hours, heap is pushed over mixing, and then mixture is piled heap, and cover with the cloth list.
After 11 hours, mixture is divided in the threading etui, etui stacks one by one.Box is had shelved, and mixture is wherein perhaps mixed, once more so that the mixture temperature in each box is controlled between 34 ℃ and 36 ℃ in the position of conversion box as required around here.
Count from packing mixture in box, through 43 hours time, the rice distiller's yeast, promptly the rice of mildew has just made.
Example 2
Repeat the program in the example 1, difference is to use the oat after making with extra care and cooking, and prepares the oat distiller's yeast.
Example 3
Repeat the program in the example 1, difference is to use the corn that cooks to prepare the corn distiller's yeast.
Example 4
Repeat the program in the example 1, difference is to adopt a kind of commercial Rhizopus mould of selling to replace aspergillus candidus, the preparation distiller's yeast.
Example 5
The rice that cooks, the rice distiller's yeast that makes in water and the example 1 mix (weight ratio in shallow and little groove; Cooked rice: water: rice distiller's yeast=96: 170: 45).With water coolant the temperature of mixture is controlled at 8 ℃.
Then, the method for knowing altogether according to everybody of giving birth to distiller's yeast for preparing is handled the mixture that obtains.
At first, mixture was left standstill about 10 hours, mix with slurry then.Mixture was shelved 1.5 days again, mixed in every interval 5-6 hour,, obtain mud shape thing so that particle is ground.During this step, the temperature of mixture is controlled at and comparatively it is desirable to 6-7 ℃ below 10 ℃.
The mixture of this mud shape is put in the vat together, is further left standstill, then between or the heating so that its temperature rises to about 15 ℃ gradually.During this step, wild milk-acid bacteria is grown, thereby the pH value of mixture is descended.After heating steps, in mixture, add a kind of commercial saki yeast of selling, subsequently between or give mixture heating up, the temperature that makes it is elevated to 17-19 ℃ in one day time, yeast is grown.Then, the temperature maintenance of mixture at 20-24 ℃, was kept 8-10 hour.Then, mixture is left standstill kept 3 days, just obtained living distiller's yeast, its acidity is 10.0-11.5, and ethanol content is 9-11Vol.%.The living distiller's yeast that obtains kept 15 days down at 10 ℃ again, for use.
Example 6
In a vat, make 1 kilogram of rice that cooks, 3 premium on currency mix mutually with 1 kilogram of rice distiller's yeast, and the rice distiller's yeast here makes from example 1 and in dry.And then the method for the useless distiller's yeast in the production mountain of knowing altogether according to everybody is handled this mixture.
At first, mixture is left standstill kept 10 hours, or mix with oar.Then mixture was shelved 5 days more more, mixed in every interval 5-9 hour.During this step, the temperature of mixture is controlled at below 10 ℃, comparatively it is desirable to 6-7 ℃.
In 6 days time, or give mixture heating up, its temperature is risen to about 15 ℃ gradually.During this step, wild lactic-acid-producing strain is grown, thereby the pH value of mixture is descended.After heating steps, in mixture, add a kind of commercial saki yeast of selling, subsequently between or give mixture heating up, the temperature that makes it was elevated to 17-19 ℃ yeast is grown in one day time.The temperature of mixture further raises, and keeps 8-10 hour at 20-24 ℃.Then, mixture is left standstill kept 3 days, just obtained the useless distiller's yeast in mountain, its acidity is 10.0-11.5, and ethanol content is 9-11Vol.%.The useless distiller's yeast in the mountain that obtains kept 15 days down at 10 ℃ again, for use.
Example 7
Water between the rice distiller's yeast that makes in the example 1 and 10-12 ℃ is mixed with certain proportion, and ratio is that 35 kilograms of rice distiller's yeasts are to 115 liters of cold water.Further, just obtained a kind of mixture of water one distiller's yeast to the lactic acid solution (720 milliliters) and a kind of commercial saki yeast of selling that wherein add 75%.The ratio of lactic acid solution and cold water is that 800 milliliters of lactic acid solutions are to 1 liter of cold water.
The rice that cooks mixes with certain proportion with water one distiller's yeast mixture, and ratio is that 35 kilograms of rice distiller's yeasts are to 70 kilograms of cooked rices.The mixture that obtains like this, its temperature are controlled at about 20 ℃, and method is to adopt the cooked rice of heat to control.Mixture is had shelved, after 3 hours, mix with oar.In one day time, make mixture be cooled to 10 ℃ or lower then.After the cooling, again between or give mixture heating up so that its temperature in 6 days, is elevated to 14 ℃ gradually.Mixture is left standstill, at room temperature kept 5 days, in the meantime, because saccharomycetic growth, the temperature of mixture raises and maintains about 22 ℃.Then, with 2 days time, mixture is cooled to about 8 ℃ gradually, then mixture was preserved 3 days under this low temperature, just obtained rapid-fermenting yeast, its acidity is 7-7.5, and ethanol content is 12Vol.%
Example 8
In the concentrated wort of sugar degree 60%, add 80 ℃ of hot water, make cumulative volume reach 50 liters.In the mixture that obtains, add 20% heat of solution sugar soln (containing 20 kilograms of granulated sugars and 140 gram citric acids), subsequent boiling number minute.Make the solution speed after boiling be as cold as 10 ℃ with an interchanger, just obtain 150 liters and replenished sugared wort.This 2 kilograms of oat distiller's yeasts and 3 premium on currency that make in sugared wort and the example 2 of having replenished mix mutually.In the mixture that obtains, add a kind of commercial saki yeast of selling, be lower than 10 ℃ situation bottom fermentation 7 days subsequently in top temperature.After the fermentation ends, make the mixture that obtains, leave standstill 2 weeks of maintenance below 10 ℃.After removing throw out and filtration, filtrate is preserved slaking one month down at 10 ℃.Use a divider then, in filtrate, add Soda Ash Light 99.2min., make cumulative volume reach 300 liters.The similar beer that obtains like this, the calcareous type alcoholic beverage, flavour is salubrious, and the organic acid characteristic taste of a kind of citric acid or this class of oxysuccinic acid is arranged.
Example 9
Mode and example 8 are similar, and difference is to adopt a kind of in the distiller's yeast of routine 5-7 preparation, replaces the commercial saki yeast of selling, and add with certain proportion and have replenished in the middle of the sugared wort, and ratio is that 1 liter of distiller's yeast has replenished sugared wort than last 20 liters.Obtain a kind of calcareous type alcoholic beverage of similar beer, be rich in the organic acid taste of citric acid or this class of oxysuccinic acid.
Example 10
Mode and example 8 are similar, and difference is to adopt a kind of commercial wine yeast of selling, and replaces the commercial saki yeast of selling.Obtain a kind of calcareous type alcoholic beverage of similar beer, contained the organic acid taste of citric acid or this class of oxysuccinic acid.
Example 11
Mode and example 8 are similar, and difference is to have adopted a kind of mould, this mould be to obtain in one week 15 ℃ of fermentations by Sucus Vitis viniferae and a kind of commercial wine yeast of selling.With this mould commercial saki yeast of selling that replaces, be added to certain proportion and replenished in the sugared wort, ratio is 1 liter and has mouldly replenished sugared wort to 10 liters.Obtain a kind of calcareous type alcoholic beverage of similar beer, be rich in the organic acid taste of citric acid or this class of oxysuccinic acid.
Example 12
Mode and example 8 are similar, and difference has been to adopt the distiller's yeast of example 4 methods preparations, have made a kind of calcareous type alcoholic beverage of similar beer, are rich in the organic acid taste of citric acid or this class of oxysuccinic acid.
Example 13
Kilned malt after the corase grind (is put into a saccharifying tank for 20 kilograms, added subsequently in 85 liters of 50 ℃ of warm water and the 1 kilogram of example 1 and made and exsiccant rice distiller's yeast by white aspergillus.The mixture that obtains was 55 ℃ of saccharification 8 hours.Then the mixture after the saccharification kept 2 hours at 70-75 ℃, and then removed useless Fructus Hordei Germinatus.In the wort that obtains, add 250 gram hops, subsequent boiling 15 minutes.When filtering, the mixture that boiled is cooled to 10 ℃ by an interchanger, so just obtains a kind of the possess bitter taste that extracts from hops and the bitter wort of fragrance.Then " mountain give up distiller's yeast " that make in the example 6 added in this bitter wort, then be lower than 15 ℃ situation bottom fermentation, reach 12Vol.% until its ethanol content in top temperature
The wort that has fermented kept for 2 weeks leaving standstill below 10 ℃, and the subsequent removal throw out also filters.Filtrate is preserved slaking one month down at 10 ℃.After the slaking, with a divider ripe filtrate is mixed with the carbonic acid water, make cumulative volume reach 300 liters, so just obtained a kind of calcareous type inebriant of similar beer, it has added the organic acid taste of citric acid or this class of oxysuccinic acid, and has been endowed the local flavor of saki.
Example 14
Mode and example 13 are similar, and difference is in the mixture of kilned malt, rice distiller's yeast and warm water, also adds a kind of 20% starch solution (containing 14 kilograms of W-Gums and 140 gram citric acids).Obtained a kind of calcareous type inebriant of similar beer.
Claims (6)
1. method of producing the calcareous type inebriant of similar beer, it comprises:＜a〉make distiller's yeast with a kind of white aspergillus or head mold that can be used for distiller's yeast production, it is added in the mixture of into water and Fructus Hordei Germinatus, and make this malt amylase;＜b〉make a kind of yeast and formed carbohydrate effect of malt amylase that can be used for the drinks fermentation, cause fermentation.
2. the process of claim 1 wherein described step＜a〉and＜b〉carry out simultaneously.
3. the process of claim 1 wherein that described yeast is selected from husky river in Henan Province yeast, wine yeast or cereuisiae fermentum.
4. the process of claim 1 wherein that the yeast that uses is contained among the pre-cultivation distiller's yeast, the distiller's yeast here is selected from useless distiller's yeast in living distiller's yeast, mountain or the rapid-fermenting yeast of producing saki, and the distiller's yeast of choosing adds as yeast.
5. the process of claim 1 wherein that what be used as that yeast adds is a kind ofly to contain zymic grape wine juice with what obtain in the Production of Wine.
6. the method for claim 1 is therebetween at saccharification step＜a〉make a kind of diastatic malt juice, diastatic malt juice and hops are boiled altogether, the mixture that obtains is cooled, and removes solid substance, then the diastatic malt juice that obtains is carried out step＜b〉fermentation.
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|---|---|---|---|---|
| JPS5856668A (en) * | 1981-09-30 | 1983-04-04 | Tax Adm Agency | Process for preparation of japanese "sake" using "koji" (rice malt) which is made by propagating rhizopus on raw rice |
| JPS59140872A (en) * | 1983-02-02 | 1984-08-13 | Kikunoka Syuzo Kk | Production of brewed liquor |
| JPS59187773A (en) * | 1983-04-11 | 1984-10-24 | Masahisa Takeda | Preparation of adlay liquor |
| JPS6244162A (en) * | 1985-08-22 | 1987-02-26 | レ−ム・ゲゼルシヤフト・ミツト・ベシユレンクテル・ハフツング | Production of beer |
-
1994
- 1994-12-22 CN CN94195021A patent/CN1101466C/en not_active Expired - Lifetime
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5856668A (en) * | 1981-09-30 | 1983-04-04 | Tax Adm Agency | Process for preparation of japanese "sake" using "koji" (rice malt) which is made by propagating rhizopus on raw rice |
| JPS59140872A (en) * | 1983-02-02 | 1984-08-13 | Kikunoka Syuzo Kk | Production of brewed liquor |
| JPS59187773A (en) * | 1983-04-11 | 1984-10-24 | Masahisa Takeda | Preparation of adlay liquor |
| JPS6244162A (en) * | 1985-08-22 | 1987-02-26 | レ−ム・ゲゼルシヤフト・ミツト・ベシユレンクテル・ハフツング | Production of beer |
| US4684525A (en) * | 1985-08-22 | 1987-08-04 | Rohm Gmbh | Method for making beer |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1142851A (en) | 1997-02-12 |
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