JPH078256A - Production of wine of lotus root - Google Patents

Abstract

PURPOSE:To produce brewage by using Lotus root. CONSTITUTION:Raw Lotus roots are ground down, squeezed to give juice of Lotus root, which is immediately mixed with yeast for alcohol fermentation and a carbon source for the yeast without heating. The mixture is subjected to alcohol fermentation.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a lotus root portion, that is, a method for producing brewed liquor and lotus wine using lotus root as a raw material.

[0002]

2. Description of the Related Art Lotus roots have been used for food in Japan since an early stage, but most of them have been cooked in boiled foods, tempura and the like.

[0003]

DISCLOSURE OF THE INVENTION The present invention aims to provide a more advanced utilization method of lotus root, and particularly to provide a method for use in the production of wine-like brewed sake. . Since the main component of lotus root is starch, it is easy to think of a method for producing brewed liquor in which the starch quality is first saccharified and used as the carbon source of yeast. However,
Since lotus root is collected from mud, the number of adhering bacteria is much larger than that of cereals, and even if washed well, a large amount of bacteria will be mixed in the juice. When this is saccharified as it is, alteration due to the growth of various bacteria and the action of oxidase contained in lotus root itself,
Decay is unavoidable and can hardly be used as a raw material for alcohol fermentation. Therefore, if the lotus root juice is first heat-treated for sterilization and inactivation of oxidase, the whole is solidified like agar jelly, which makes subsequent treatment difficult. Therefore, it was found that brewing liquor using saccharified starch in lotus root as a carbon source for yeast is extremely expensive and impractical even if it is possible.

[0004]

The present invention has succeeded in producing lotus wine by overcoming the above-mentioned difficulties, and the washed raw lotus root is finely ground and squeezed by any means. It is characterized in that the milky white lotus root juice obtained by soup is rapidly mixed with a yeast for alcohol fermentation and a carbon source for the yeast without heating to maintain a proper fermentation temperature to cause alcohol fermentation. It is a thing.

In the production method of the present invention, lotus root juice is neither heat-sterilized nor subjected to saccharification treatment, but undesired alteration during alcohol fermentation is the addition of a small amount of an antioxidant (eg potassium metabisulfite). It was confirmed that it is enough to prevent it. Further, the starch in the lotus root juice is used as a carbon source for yeast, if not all, and converted into alcohol when subjected to alcohol fermentation without being subjected to saccharification treatment. That is, the fermentation produces an alcohol in excess of the theoretically possible amount from the sugar supplemented as the carbon source, and that the jelly-like solidification by the lotus root starch does not occur even after heating after the fermentation, It has been confirmed from. Although the detailed reaction mechanism has not been elucidated, it is considered that starch saccharification by saccharifying enzyme occurs in parallel with alcohol fermentation.

[0006] Therefore, sugars such as honey and sucrose added to lotus root juice as a carbon source of yeast are essential for promptly causing active alcohol fermentation and thereby suppressing bacterial growth. It is not necessary to add enough to achieve a suitable alcohol concentration (about 8% or more).

The lotus root juice may contain other optional ingredients such as oligosaccharides, plant extracts and fruit juices, as long as it does not inhibit alcohol fermentation. As the yeast, Saccharomyces yeast usually used for brewing can be used. The fermentation is carried out at a relatively high temperature, preferably about 28
It is desirable to proceed rapidly at ~ 35 ° C.

When the fermentation conditions are appropriate, the alcohol concentration usually reaches 8 to 12% in 10 to 14 days of fermentation, so the fermentation is terminated at an appropriate stage. At this time, about 200 ppm of potassium metabisulfite may be added. Then, the mixture is filtered to remove turbid substances (ori) and further sterilized by heating to obtain a pale yellow and transparent lotus wine.

[0009]

[Examples] Raw lotus root is thoroughly washed with water, drained, and finely ground with a grinder. The obtained slurry is squeezed to obtain a milky white juice. To this juice, 50 ppm of potassium metabisulfite (antioxidant) is added and well stirred. Next, this was transferred to a fermenter and 20% by weight of honey and dried yeast for winemaking (Saccharomyces cerevisiae) 0.
1% by weight was added and the temperature was maintained at about 30-35 ° C.
Ferment for a week.

After carrying out the alcohol fermentation as described above, 200 ppm of potassium metabisulfite was added and fired to stop the fermentation, and the mixture was further filtered to obtain an alcohol concentration of 12%, an extract of 4% and a pale yellow transparent. Got lotus wine. The product had no fresh lotus root odor, and had a very refined flavor of white wine.

[0011]

As described above, according to the present invention, it is possible to produce delicious wine using lotus root, which has never been considered as a brewing raw material.

Claims (1)

[Claims] 1. A mashed and washed raw lotus root,
The obtained lotus root juice is mixed with a yeast for alcohol fermentation and a carbon source for the yeast without heat treatment, and is maintained at a temperature suitable for fermentation to cause alcohol fermentation. Manufacturing method.