JP2000000086A - Production of low-alcohol japanese wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a low-alcohol Japanese wine with no sense of weakness without changing conventional Japanese wine production process. SOLUTION: This method for producing a low-alcohol Japanese wine comprises saccharifying starch with enzymes predominant in β-amylase to form non-fermentable saccharides which cannot be fermented by yeast to effect suppression of alcohol formation; specifically, this low-alcohol Japanese wine is obtained by saccharifying steamed rice using a β-amylase preparation or its combination with a common malted rice to effect suppression of the formation of saccharides which can be fermented by yeast.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of low-alcohol liquor, and more particularly, to a low-alcohol liquor that does not feel thin, using a conventional brewing operation and a conventional apparatus. The present invention provides a system that efficiently manufactures a product by utilizing the same.

[0002]

2. Description of the Related Art In recent years, from the viewpoint of diversification and health-oriented sake, sake with a low alcohol concentration has been produced, for example, sake having an alcohol content of less than 12% has been produced. However, as a production method, a method of diluting the produced sake, a method of increasing the rate of pumping water at the time of preparation, and a method of preparing the sake are performed. According to these methods, it is possible to lower the alcohol content,
The extract is also diluted, resulting in poor balance. In order to compensate for this drawback, it is necessary to increase the amount of the four stages in the preparation, or to carry out the upper tank when a large amount of the extract remains. However, in some cases, these may be sweet sakes with noticeable sweetness, and heretofore, satisfactory sakes having excellent flavor and richness, yet having a low alcohol concentration have not yet been obtained. Furthermore, nothing has been established for a method for efficiently producing such low-alcohol sake.

[0003]

SUMMARY OF THE INVENTION In view of the above-mentioned state of the art, the present invention makes it possible to produce a low-alcohol sake that can be drunk without feeling thinness by a conventional brewing operation. Focusing on the fact that drinking alcohol can reduce the amount of alcohol consumed, which leads to the promotion of aptitude drinking, and may also lead to prevention of alcohol dependence. Alternatively, it is made for the purpose of efficiently producing low alcohol liquor.

[0004]

Means for Solving the Problems In conventional sake production, α-amylase and gluc amylase of rice koji are used.
Rice starch is liquefied and saccharified, and fermentable sugars, mainly glucose, that are produced are converted into alcohol by fermentation with yeast. However, by producing non-fermentable sugars out of the produced sugars and controlling the fermentable sugars, mainly glucose, to produce sake, it is possible to produce low-alcohol sake without special operations. Becomes Such a production method has not been known at all, and is a novel finding by the present inventors.

According to the present invention, mash containing a large amount of non-fermentable sugar can be obtained by changing the type of saccharifying enzyme,
It is intended to control the alcohol produced by yeast. Therefore, the inventors have established a novel technique for controlling fermentable sugars such as glucose by generating a large amount of non-fermentable sugars.

[0006] That is, when saccharifying starch, instead of reacting α-amylase and glucamylase, β-amylase is allowed to act on starch to produce maltose, maltotriose or dextrin. When yeast was added to mash that contained a large amount of non-fermentable sugar and fermented, not only was sake with a low alcohol concentration obtained, but also a rich, previously unknown high New knowledge that quality sake can be obtained.

The present invention has been finally completed as a result of further studies based on the above-mentioned useful new findings. Hereinafter, the present invention will be described in detail.

[0008] In order to carry out the present invention, it is necessary to carry out the preparation in the presence of β-amylase. For example, in the case of preparation using rice koji, β-amylase is used instead of part or all of rice koji. -Amylase may be used, or when the enzyme preparation is used, that is, when saccharification is performed by adding an enzyme preparation to steamed rice and yeast is added for alcohol fermentation, β-amylase may be used instead of part or all of the enzyme preparation. In any case, in any case, it is possible to use the sake brewing equipment and the sake brewing technology that have been conventionally used as they are without special modification, and in this regard, the present invention is also very efficient. .

As β-amylase, β-amylase itself can be used irrespective of purified or crude products, and commercially available β-amylase enzyme preparations can also be used freely.

In the present invention, β-amylase may be used alone, but it is only possible to improve the raw material utilization rate by using other enzymes such as α-amylase and / or glucoamylase together. In addition, by selecting the use amount and type of the other enzyme, the alcohol content, flavor, quality, and the like of the product can be changed, and various types of low alcoholic beverages can be produced.

As the other enzymes, α-amylase and glucoamylase itself can be used, as well as α-amylase preparations derived from Bacillus subtilis and Rhi amylase.
Commercially available enzyme preparations such as glucoamylase preparations derived from the genus zopus and Aspergillus can also be used as appropriate. In addition,
Sake sake is required to use rice koji according to the Sake Tax Law. If rice koji is not used, it must be prepared using only the enzyme or the enzyme preparation.

Hereinafter, embodiments of the present invention will be described.

[0013]

[Example 1: Brewing with enzyme preparation]
34 ml of water adjusted with lactic acid to H5.0 and a commercially available enzyme preparation for β-amylase and koji substitution (α-amylase preparation G-10)
0: manufactured by Amano Pharmaceutical Co., Ltd.) in accordance with the combination of the ingredients shown in Table 1 below, and after saccharification at 55 ° C. for 24 hours (the sugar composition of the saccharified solution is shown in Table 2 below), followed by centrifugation,
After separating the supernatant, the enzyme was inactivated by heat treatment at 70 ° C. for 30 minutes, and then cooled to 25 ° C., and it became 300 g (dry yeast) of Association No. 7 yeast / 1000 kg of white rice previously activated. And fermented at a constant temperature of 25 ° C. for 10 minutes.

[0014]

[Table 1]

[0015]

[Table 2]

After completion of the fermentation, a supernatant was obtained by centrifugation to produce a produced sake. The obtained supernatant (produced liquor) was subjected to analysis, and the results in Tables 3 and 4 below were obtained for the alcohol content and sugar composition of the supernatant, respectively.

[0017]

[Table 3]

[0018]

[Table 4]

[0019]

Example 2: Brewing by koji combined preparation: The amount of β-amylase was kept constant and the amount of koji percentage and koji substitute enzyme preparation (commercially available enzyme preparation G-100: manufactured by Amano Pharmaceutical Co., Ltd.) was changed to obtain total rice. 200 g were charged.

That is, the koji rate is reduced to 1/2, 1 /
400 mg (80 units) of β-amylase was added to each of 4, 1/8, 1/20, and the koji-substituting enzyme preparation at a normal amount and 1/2, respectively, to obtain 2 A total of 200 g of rice was prepared by multi-stage preparation (preparations 1 to 5: Table 5 below). Temperature course is 10 ° C
The fermentation period was 20 days at a maximum temperature of 18 ° C. At the same time, as a control, a koji ratio of 20% was prepared. The progress of fermentation is shown in Tables 6 and 7 below.

[0021]

[Table 5]

[0022]

[Table 6]

[0023]

[Table 7]

After the completion of the fermentation, the supernatant was obtained by centrifugation to produce the produced sake. The obtained supernatant (produced liquor) was subjected to analysis, and the results of Table 8, Table 9, and Table 10 below were obtained for the components of the supernatant, the sugar composition, and the results of the kakishu.

[0025]

[Table 8]

[0026]

[Table 9]

[0027]

[Table 10]

[0028]

According to the present invention, low-alcohol liquor can be obtained by saccharifying steamed rice with β-amylase or a β-amylase preparation to suppress the production of sugars that can be fermented by yeast. The low-alcohol liquor according to the present invention, despite having a low alcohol concentration, does not give a feeling of thinness and is of very excellent quality, and furthermore, without changing the conventional sake production process. It also has a remarkable effect that it is possible to produce excellent low alcohol liquor.

Claims (5)

[Claims] 1. A method for producing low-alcohol liquor, wherein β-amylase is used in liquor production. 2. The method according to claim 1, wherein the β-amylase is β-amylase itself or a β-amylase preparation. 3. The method according to claim 1, wherein a common koji is further used. 4. A low alcohol liquor produced by the production method according to any one of claims 1 to 3. 5. An alcoholic composition having an excellent flavor and richness without giving a feeling of thinness and having an alcohol concentration of 12% or less.
A low alcohol liquor as described in.