SACCHARIFIED LIQUID, METHOD FOR PRODUCING SACCHARIFIED LIQUID, FOOD AND BEVERAGE, DISTILLED LIQUID FOR WHISKEY, AND WHISKEY

Abstract

The wort of the present invention is obtained by using unmilled or slightly milled grain as a starch source and saccharifying starch contained in the starch source with a saccharifying enzyme derived from malt.

Claims

1. A wort obtained by using unmilled or slightly milled grain as a starch source and saccharifying starch contained in the starch source with a saccharifying enzyme derived from malt.

2. The wort according to claim 1, wherein the starch source is rice.

3. The wort according to claim 2, wherein the rice is brown rice.

4. The wort according to claim 1, obtained by using steamed grain as the starch source.

5. The wort according to claim 1, obtained by gelatinizing starch in the starch source by steaming, and mixing malt to saccharify the gelatinized starch.

6. The wort according to claim 1, obtained from a mixture in which the ratio of the malt is 10 to 50 parts by weight to the total 100 parts by weight of the starch source and the malt.

7. A method of producing wort, comprising: saccharifying starch contained in a starch source with a saccharifying enzyme derived from malt, the starch source being unmilled or slightly milled grain.

8. The method of producing wort according to claim 7, wherein the starch source is rice.

9. The method of producing wort according to claim 8, wherein the rice is brown rice.

10. The method of producing wort according to claim 7, further comprising: a steaming step of gelatinizing starch in the starch source.

11. The method of producing wort according to claim 7, wherein the starch in the starch source is gelatinized in a steaming step, and malt is mixed to saccharify the gelatinized starch.

12. The method of producing wort according to claim 7, wherein a mixture of the starch source and the malt is used, and the ratio of the malt in the mixture is 10 to 50 parts by weight to the total 100 parts by weight of the mixture.

13. A food or drink product obtained from the wort according to claim 1.

14. The food or drink product according to claim 13, wherein the food or drink product is an alcoholic beverage obtained by alcoholic fermentation of the wort.

15. The food or drink product according to claim 13, wherein the food or drink product is an alcoholic beverage obtained by distilling an alcoholically fermented liquid obtained by alcoholic fermentation of the wort.

16. The food or drink product according to claim 15, wherein the food or drink product is a distillate for whisky.

17. A distillate for whisky, obtained by saccharifying unmilled or slightly milled rice with malt and water to obtain wort, fermenting the wort to obtain an alcohol-containing product, and distilling the alcohol-containing product.

18. A whisky obtained by storing the distillate for whisky according to claim 16 in a cask for aging.

19. A food or drink product obtained from the wort obtained by the method of producing wort according to claim 7.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0043] FIG. 1 is a flowchart showing exemplary steps of obtaining wort of the present invention.

[0044] FIG. 2 is flowchart showing exemplary steps of obtaining whisky from the wort of the present invention used as a raw material.

DESCRIPTION OF EMBODIMENTS

[0045] The wort of the present invention, the method of producing wort of the present invention, and the like are described below.

[0046] The wort of the present invention is obtained by using unmilled or slightly milled grain as a starch source and saccharifying starch contained in the starch source with a saccharifying enzyme derived from malt. The method of producing wort of the present invention uses unmilled or slightly milled grain as a starch source and includes saccharifying starch contained in the starch source with a saccharifying enzyme derived from malt.

[0047] A preferred exemplary method of producing the wort of the present invention is described below.

[0048] FIG. 1 is a flow chart showing exemplary steps of obtaining wort of the present invention.

(1) Preparation of Malt

[0049] Malt usually used in the production of whisky can be suitably used, and is obtained by drying barley germinated by immersion in water.

[0050] The malt is preferably milled in a mill (e.g., roller mill or disk mill). The milling degree is not limited. Unmilled or slightly milled malt can also be used. In view of efficiency of saccharification, use of milled malt is preferred. Unmilled or slightly milled malt can also be used depending on the design of aroma.

(2) Preparation of Starch Source

[0051] The starch source is unmilled or slightly milled grain. Use of unmilled grain is preferred. It is because use of the unmilled grain is suitable for the steaming step (described later), and favorable flavor is obtained.

[0052] The grain may be slightly milled to a degree that does not hinder the steaming step.

[0053] The phrase slightly milled grain as used herein means that when the grain is sorted through a sieve according to the specifications of a producing device such as a steamer, the amount of the grain remaining on the sieve is 80 wt % or more of the entire amount.

[0054] The sieve diameter may be set according to the specifications of the producing device. For example, the sieve diameter can be 1.0 mm or more, for example.

[0055] The grain is preferably rice. In addition to rice, grains such as corn, wheat, barley, and oat can be used. When rice is mixed with other grains, the percentage of the rice in the whole grains is preferably 50 to 90 wt %.

[0056] The rice is preferably brown rice.

[0057] When polished rice is used, the polished rice may be white rice or partially polished rice (e.g., 10% polished rice, 30% polished rice, half-polished rice, or 70% polished rice).

[0058] Preferably, the grain is first allowed to absorb water and then the water is drained off. When brown rice is used, preferably, the brown rice is immersed in warm water at 35 C. to 45 C. for 1.5 to 2.5 hours for water absorption. Then, preferably, the water is drained off for 0.5 to 1.0 hours to remove excess water.

(3) Steaming Step

[0059] The steaming step includes steaming grain used as the starch source with moisture and gelatinizing starch in the grain. In the steaming step, a steaming vat or a continuous rice steamer provided with a mesh conveyor can be used. Use of a continuous rice steamer provided with a mesh conveyor is preferred because the grain is unlikely to drop through the mesh when the grain is unmilled or slightly milled. The duration of the steaming step is preferably 0.5 to 1.5 hours.

[0060] After the steaming is completed, preferably heat is removed by a means such as air blowing.

(4) Mixing with Malt and Saccharification

[0061] The starch source obtained by gelatinizing the starch in the steaming step is mixed with the prepared malt and hot water. As for the mixing ratio of the malt and the starch source, the ratio of the malt is preferably 10 to 50 parts by weight to the total 100 parts by weight of the starch source (dry weight before water absorption) and the malt.

[0062] The ratio of the malt is more preferably 10 to 35 parts by weight, still more preferably 10 to 20 parts by weight. When the ratio of the malt is in this range, advantageously, the aroma derived from the starch source becomes stronger.

[0063] The ratio of the malt is more preferably 25 to 50 parts by weight, still more preferably 40 to 50 parts by weight. When the ratio of the malt is in the above range, saccharification proceeds easily, promoting the production of wort.

[0064] In view of balance between strength of the aroma derived from the starch source and easiness of the wort production, the ratio of the malt is preferably the 20 to 40 parts by weight, more preferably 25 to 35 parts by weight.

[0065] As for the mixing ratio of the starch source and the hot water, the ratio of the hot water is preferably 400 to 500 parts by weight to the total 100 parts by weight of the starch source (dry weight before water absorption) and the malt.

[0066] The temperature of the hot water is preferably 55 C. to 70 C.

[0067] When the starch source is mixed with malt, the starch is saccharified with a saccharifying enzyme derived from malt, and wort is thus obtained. The duration of saccharification is preferably 1 to 24 hours. During saccharification, the water temperature is preferably maintained at 50 C. to 65 C.

[0068] The wort of the present invention is obtained by the above step.

[0069] The wort of the present invention is obtained by the above method. Yet, it is impossible or impractical to identify, among the components contained in the wort of the present invention, which component contributes to achievement of the effect of the present invention and the amount of the component, with the state of the art at the time of filing of the present application.

[0070] A food or drink product of the present invention is obtained from the wort of the present invention or the wort obtained by the method of producing wort of the present invention used as a raw material.

[0071] Examples of a drink product as the food or drink product of the present invention include alcoholic beverages and non-alcoholic beverages. Examples of the alcoholic beverages include alcoholic beverages obtained by alcoholic fermentation of wort. Specific examples include fermented liquid (wash), beer, beer-flavored beverages such as low-malt beer and liqueur (effervescent), whisky, spirits, vodka, gin, distilled drinks. A preferred distilled drink is a distillate for whisky. Whisky obtained by storing and aging the distillate for whisky in a cask is also preferred.

[0072] Examples of the non-alcoholic beverages include soft drinks such as non-alcoholic beer-flavored beverages, non-alcoholic whisky, and malt beverages.

[0073] Examples of the food include powdered beverages, health foods, and food ingredients.

[0074] The following describes a method of producing a distillate for whisky and whisky from the wort of the present invention used as a raw material as preferred examples of the food or drink product of the present invention.

[0075] FIG. 2 is a flow chart showing exemplary steps of obtaining whisky from the wort of the present invention used as a raw material.

(5) Fermentation

[0076] Distiller's yeast is added to the wort for alcoholic fermentation of the wort. In the fermentation, preferably, the temperature of the wort is first lowered to about 20 C., and the yeast is added for fermentation.

[0077] Distiller's yeast to be used in the production of the whisky can be distiller's yeast used in the production of usual whisky. The fermentation period is preferably 1 to 5 days, and a fermented liquid (wash) having an alcohol concentration of about 6 to 9% is obtained by fermentation.

[0078] In the present invention, multiple parallel fermentation may be performed. In other words, the production method of the present invention can be one in which saccharification and fermentation are performed simultaneously. The food or drink product of the present invention also encompasses a fermented liquid (wash) obtained by multiple parallel fermentation and a food or drink product containing the fermented liquid.

(6) Distillation

[0079] The wash is placed in a distillation still (wash still) and distilled to obtain a low wine. The low wine and feints are sent to a spirit still for further distillation, whereby the new-make spirit (distillate for whisky) and feints are obtained. The feints can be reused in the second distillation.

[0080] The distillation can be performed by a method that is used in the production of usual whisky (e.g., malt whisky or grain whisky). The distillation may be single distillation or continuous distillation.

(7) Storage

[0081] The distillate for whisky obtained in the above step is stored and aged in a cask, whereby whisky can be obtained. The cask for aging and the aging period can be the same as those employed in the production of usual whisky.

[0082] The characteristic aroma of the whisky or the food and drink product obtained from the wort of the present invention used as a raw material is achieved by interaction between chemical substances contained therein. It is impossible or impractical to directly identify each chemical substance contributing to the aroma and the amount thereof with the state of the art at the time of filing of the present application.

[0083] Novel aroma or rich flavor derived from a starch source such as rice can be added to existing food and drink products by adding the wort of the present invention to the existing food and drink products. Such an aroma adding method is considered to be a method of improving aroma of a food or drink product, or a method of adding rich flavor to a food or drink product.

[0084] The whisky obtained from the wort of the present invention used as a raw material has characteristic aroma derived from the wort of the present invention. The whisky can be consumed as a single beverage by itself, but it can also be blended with usual whisky (e.g., malt whisky or grain whisky) to obtain blended whisky. In this manner, it is possible to provide a technique to add novel aroma derived from a starch source such as rice which is unheard of in existing whisky.

EXAMPLES

[0085] Examples that more specifically describe the present invention are described below. The present invention is not limited to these examples.

Example 1: Production of the Wort of the Present Invention and Whisky from the Wort (Unmilled Brown Rice: 51 Parts by Weight; Milled Malt: 49 Parts by Weight)

[0086] Unmilled brown rice (3.2 kg) was immersed in hot water (10 L) at 44 C. for 2 hours for water absorption, and the water was drained off for about 1 hour. Then, the brown rice was steamed in a steamer for about 1 hour, whereby the starch was gelatinized. Heat of the steamed brown rice was removed by blowing air, and the brown rice was mixed with milled malt (3.1 kg) and hot water (25 L) at 60 C. for saccharification for 16 hours, whereby wort was obtained.

[0087] The temperature of the wort was lowered to about 20 C., and the wort was mixed with distiller's yeast for fermentation for 3 days, whereby wash was obtained. The wash was distilled in a wash still, whereby a low wine was obtained. Further, the low wine and feints were distilled in a spirit still, whereby new-make spirit (distillate for whisky) was obtained.

<Example 2: Production of the Wort of the Present Invention and Whisky from the Wort (Unmilled Brown Rice: 70 Parts by Weight; Milled Malt: 30 Parts by Weight)>

[0088] Unmilled brown rice (4.4 kg) was immersed in hot water (10 L) at 44 C. for 2 hours for water absorption, and the water was drained off for about 1 hour. Then, the brown rice was steamed in a steamer for about 1 hour, whereby the starch was gelatinized. Heat of the steamed brown rice was removed by blowing air, and the brown rice was mixed with milled malt (1.9 kg) and hot water (25 L) at 60 C. for saccharification for 16 hours, whereby wort was obtained.

[0089] The temperature of the wort was lowered to about 20 C., and the wort was mixed with distiller's yeast for fermentation for 3 days, whereby wash was obtained. The wash was distilled in a wash still, whereby a low wine was obtained. Further, the low wine and feints were distilled in a spirit still, whereby new-make spirit (distillate for whisky) was obtained.

Example 3: Production of the Wort of the Present Invention and Whisky from the Wort (Unmilled Brown Rice: 90 Parts by Weight; Milled Malt 10 Parts by Weight)

[0090] Unmilled brown rice (5.67 kg) was immersed in hot water (10 L) at 44 C. for 2 hours for water absorption, and the water was drained off for about 1 hour. Then, the brown rice was steamed in a steamer for about 1 hour, whereby the starch was gelatinized. Heat of the steamed brown rice was removed by blowing air, and the brown rice was mixed with milled malt (0.63 kg) and hot water (25 L) at 60 C. for saccharification for 16 hours, whereby wort was obtained.

[0091] The temperature of the wort was lowered to about 20 C., and the wort was mixed with distiller's yeast for fermentation for 3 days, whereby wash was obtained. The wash was distilled in a wash still, whereby a low wine was obtained. Further, the low wine and feints were distilled in a spirit still, whereby new-make spirit (distillate for whisky) was obtained.

Example 4: Production of the Wort of the Present Invention and Whisky from the Wort (Unmilled White Rice: 51 Parts by Weight; Milled Malt: 49 Parts by Weight)

[0092] Unmilled white rice (3.2 kg) was immersed in hot water (10 L) at 44 C. for 2 hours for water absorption, and the water was drained off for about 1 hour. Then, the white rice was steamed in a steamer for about 1 hour, whereby the starch was gelatinized. Heat of the steamed white rice was removed by blowing air, and the white rice was mixed with milled malt (3.1 kg) and hot water (25 L) at 60 C. for saccharification for 16 hours, whereby wort was obtained.

[0093] The temperature of the wort was lowered to about 20 C., and the wort was mixed with distiller's yeast for fermentation for 3 days, whereby wash was obtained. The wash was distilled in a wash still, whereby a low wine was obtained. Further, the low wine and feints were distilled in a spirit still, whereby new-make spirit (distillate for whisky) was obtained.

Example 5: Production of the Wort of the Present Invention and Whisky from the Wort (Unmilled Brown Rice: 51 Parts by Weight; Unmilled Malt: 49 Parts by Weight)

[0094] Unmilled brown rice (107 g) was immersed in hot water (0.5 L) at 44 C. for 2 hours for water absorption, and the water was drained off for about 1 hour. Then, the brown rice was steamed in a steamer for about 1 hour, whereby the starch was gelatinized. Heat of the steamed brown rice was removed by blowing air, and the brown rice was mixed with unmilled malt (102 g) and hot water (835 mL) at 60 C. for saccharification for 16 hours, whereby wort was obtained.

[0095] The temperature of the wort was lowered to about 20 C., and the wort was mixed with distiller's yeast for fermentation for 3 days, whereby wash was obtained. The wash was distilled in a glass still, whereby a distillate was obtained.

<Comparative Example 1: Production of Wort from Milled Brown Rice and Whisky from the Wort (Milled Brown Rice: 51 Parts by Weight; Milled Malt: 49 Parts by Weight)>

[0096] Milled brown rice (107 g) was immersed in hot water (0.5 L) at 44 C. for 2 hours for water absorption, and the water was drained off for about 1 hour. Then, the brown rice was steamed in a steamer for about 1 hour, whereby the starch was gelatinized. Heat of the steamed brown rice was removed by blowing air, and the brown rice was mixed with milled malt (102 g) and hot water (835 mL) at 60 C. for saccharification for 16 hours, whereby wort was obtained.

[0097] The temperature of the wort was lowered to about 20 C., and the wort was mixed with distiller's yeast for fermentation for 3 days, whereby wash was obtained. The wash was distilled in a glass still, whereby a distillate was obtained.

Comparative Example 2: Production of Wort from Milled White Rice and Whisky from the Wort (Milled White Rice: 51 Parts by Weight; Milled Malt: 49 Parts by Weight)

[0098] Milled white rice (107 g) was immersed in hot water (0.5 L) at 44 C. for 2 hours for water absorption, and the water was drained off for about 1 hour. Then, the white rice was steamed in a steamer for about 1 hour, whereby the starch was gelatinized. Heat of the steamed white rice was removed by blowing air, and the white rice was mixed with milled malt (102 g) and hot water (835 mL) at 60 C. for saccharification for 16 hours, whereby wort was obtained.

[0099] The temperature of the wort was lowered to about 20 C., and the wort was mixed with distiller's yeast for fermentation for 3 days, whereby wash was obtained. The wash was distilled in a glass still, whereby a distillate was obtained.

<Aroma Evaluation>

[0100] The wort and wash obtained in Examples 1 to 5 and Comparative Examples 1 and 2 were subjected to aroma evaluation. The distillates for whisky obtained in Examples 1 to 4 were also subjected to aroma evaluation.

[0101] Further, wort, wash, and a distillate for whisky for use in the production of usual grain whisky and malt whisky were also similarly subjected to aroma evaluation.

[0102] The aroma was evaluated by the following method.

[0103] Whether or not the product has characteristic aroma derived from rice was evaluated by 10 trained panelists. The evaluation was performed with the following five levels: 5 points: very strong aroma utilizing characteristics of rice; 4 points: strong aroma utilizing characteristics of rice; 3 points: moderate aroma utilizing characteristics of rice; 2 points: slight aroma utilizing characteristics of rice; and 1 point: no aroma utilizing characteristics of rice. Table 1 shows the results (average evaluation point by each panelist).

[0104] For the aroma evaluation, the aroma was relatively evaluated in each of the wort, wash, and distillate for whisky. Even when the aroma in the wort and the aroma in the wash are given the same points, it does not mean that the wort and the wash have similar aroma.

<Difficulty Level of Production>

[0105] The difficulty level of the production process to produce the wort in each of Examples 1 to 5 and Comparative Examples 1 and 2 was relatively evaluated.

[0106] When the ratio of the malt is high, it promotes saccharification, which thus facilitates the wort production.

[0107] In addition, use of unmilled grain as the starch source facilitates the steaming step.

[0108] In addition, use of milled malt promotes saccharification, which thus facilitates the wort production.

[0109] Comprehensively considering the above, the difficulty level of the production was evaluated in three levels: excellent, good, and fair (most easy to least easy). Table 1 shows the results.

TABLE-US-00001 Aroma evaluation Difficulty Ratio of malt Distillate for level of Grain Malt (parts by weight) Wort Wash whisky production Example 1 Unmilled brown rice Milled malt 49 3 points 3 points 3 points Excellent Example 2 Unmilled brown rice Milled malt 30 4 points 4 points 4 points Good Example 3 Unmilled brown rice Milled malt 10 5 points 5 points 5 points Fair Example 4 Unmilled white rice Milled malt 49 2.5 points 2.5 points 2.5 points Excellent Example 5 Unmilled brown rice Unmilled malt 49 2.5 points 2.5 points Fair Comparative Milled brown rice Milled malt 49 2 points 2 points Fair Example 1 Comparative Milled white rice Milled malt 49 2 points 2 points Fair Example 2 Grain whisky 1 point 1 point 1 point Malt whisky 1 point 1 point 1 point * Ratio of malt: ratio (parts by weight) of malt to the total 100 parts by weight of grain and malt

[0110] As shown in Table 1, the characteristic aroma derived from rice, which cannot be sensed with usual whisky, was sensed in each of the wort, wash, and distillate for whisky.

INDUSTRIAL APPLICABILITY

[0111] The present invention can provide wort that can be used in the production of whisky or food and drink products that utilize aroma derived from a starch source such as rice.