JP2001086976A - Method for producing yeast mash - Google Patents
Method for producing yeast mashInfo
- Publication number
- JP2001086976A JP2001086976A JP26908899A JP26908899A JP2001086976A JP 2001086976 A JP2001086976 A JP 2001086976A JP 26908899 A JP26908899 A JP 26908899A JP 26908899 A JP26908899 A JP 26908899A JP 2001086976 A JP2001086976 A JP 2001086976A
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- water
- rice
- yeast
- bacteria
- 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.)
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、清酒製造工程の１
工程である酒母の製造方法に関する。なお、本明細書に
おける酒母には、パンの製造に用いられるパン種をも含
むものとする。TECHNICAL FIELD The present invention relates to a method for producing sake.
The present invention relates to a process for producing a sake brewery. It should be noted that the sake brewer in the present specification includes bread varieties used for bread production.
【０００２】[0002]
【従来の技術】まず、簡単に現代の一般的な清酒の製造
工程について説明する。清酒の製造工程は、第１工程で
ある蒸米製造工程と、第２工程である麹製造工程と、第
３工程である酒母製造工程と、第４工程であるもろみ製
造工程と、第５工程である製成・貯蔵工程との５つの工
程に大きく分けられる。2. Description of the Related Art First, a brief description will be given of a process for producing modern general sake. The sake manufacturing process includes a steamed rice manufacturing process as a first process, a koji manufacturing process as a second process, a sake brewing process as a third process, a moromi manufacturing process as a fourth process, and a fifth process. It can be broadly divided into five processes, a certain production and storage process.
【０００３】第１工程である蒸米製造工程は、玄米を精
米して白米とし、これを洗浄、浸漬、水切り、蒸し、冷
却の各工程を経て蒸米を製造する工程である。[0003] The steamed rice production process, which is the first process, is a process in which brown rice is milled into white rice, which is washed, immersed, drained, steamed, and cooled to produce steamed rice.
【０００４】第２工程である麹製造工程は、第１工程で
得られた蒸米に種麹を添加して麹かびを増殖させ麹とす
る工程である。[0004] The koji production step, which is the second step, is a step of adding seed koji to the steamed rice obtained in the first step to proliferate the koji mold to form koji.
【０００５】また、第３工程である酒母製造工程は、前
記第２工程で得られた麹に、水、優良酵母及び醸造用乳
酸を添加して水麹とし、この水麹に第１工程で得られた
蒸米を添加して酵母を増殖させ酒母とする工程である。[0005] In the third step, the sake brewing step, water, excellent yeast and lactic acid for brewing are added to the koji obtained in the second step to form a koji, and the koji is added to the koji in the first step. This is a step of adding the obtained steamed rice to proliferate the yeast to obtain a sake brewer.
【０００６】また、第４工程であるもろみ製造工程は、
第３工程で得られた酒母に複数回に分けて新たな水と新
たな麹と新たな蒸米とを添加することでもろみの増量を
図るとともに、アルコール発酵を進める工程である。[0006] The moromi production step, which is the fourth step, comprises:
This is a step in which the amount of mash is increased by adding new water, new koji and new steamed rice to the sake brewery obtained in the third step in a plurality of times and alcohol fermentation is advanced.
【０００７】さらに、第５工程である製成・貯蔵工程
は、第４工程で得られたもろみを圧搾して、清酒を粕よ
り分離後、おり引き、濾過を行い、さらに再発酵と品質
変化を防止する目的で加熱殺菌し貯蔵熟成する工程であ
る。In the fifth step, the production and storage step, the moromi obtained in the fourth step is squeezed to separate the sake from the lees, and then the mash is filtered, filtered, re-fermented and the quality changed. This is a step of heat sterilization and storage aging for the purpose of preventing aging.
【０００８】ここで、酒母は、優良酵母を大量に増殖さ
せたもので、アルコール発酵を行うためのスターターの
役割を担っており、清酒の品質を直接的に左右するもの
であるため、古来から重要視されてきた。かかる酒母の
製造方法は、一般には次の３種類に大きく分類されてい
る。[0008] Here, sake mother is a product obtained by multiplying excellent yeast in large quantities and plays a role of a starter for performing alcohol fermentation, which directly affects the quality of sake. It has been regarded as important. The methods for producing such sake mothers are generally broadly classified into the following three types.
【０００９】まず、１０℃以下の低温環境下で約１５日
の長期間にわたって乳酸菌を増殖させ、乳酸を生産させ
た後に酵母の増殖を図るのが『山廃もと』である。ま
た、仕込み時に初めから醸造用乳酸を添加することで乳
酸菌による乳酸の生産工程を省略して酵母の増殖を図る
のが『速醸もと』である。そして、５０℃以上の高温環
境下で雑菌の増殖を防止しつつ原料を糖化させた後に酵
母を添加して増殖を図るのが『高温糖化もと』である。
なお、現在では、速醸もとの使用が大半を占めるため、
先程の清酒の製造工程では、速醸もとで説明している。[0009] First, "Yamasumoto" grows lactic acid bacteria in a low-temperature environment of 10 ° C or less for a long period of about 15 days to produce lactic acid, and then grows yeast. In addition, "Hayajo-moto" is a method in which lactic acid for brewing is added from the beginning at the time of preparation to omit the step of producing lactic acid by lactic acid bacteria and yeast is grown. The "high-temperature saccharification source" refers to a method of saccharifying the raw material while preventing the growth of various bacteria in a high-temperature environment of 50 ° C. or higher and then adding yeast to promote the saccharification.
At the moment, the use of fast brewing is predominant,
In the sake brewing process mentioned earlier, the explanation is based on Hayashi.
【００１０】一方、現在は使用されていないが、室町時
代に現在の奈良県の菩提山正暦寺で創製された『菩提も
と』とよばれる酒母の製造方法がある。この『菩提も
と』の製造法について、室町時代の古文書である『御酒
之日記』に次のような記載が見られる。温暖な時期に生
米９升とおたい１升とを水に浸漬して、この浸漬水に天
然の乳酸菌と酵母とを自然に着生させ、まず乳酸菌を増
殖させて『そやし水』という乳酸酸性仕込み水を製造す
る。この乳酸酸性仕込み水を得る工程には、約３日の時
間を要する。なお、ここで、本明細書中において、生米
とは、精白した米、すなわち白米を意味しており、玄米
は含まない。また、おたいとは、生米を炊飯したもので
ある。[0010] On the other hand, there is a method of manufacturing a sake brewer called "Bodhimoto", which is not used at present but was created at the current Bodhiyama Shogakuji Temple in Nara Prefecture during the Muromachi period. The following description of the manufacturing method of this "Bodhimoto" is found in the "Osaka no Nikki", an ancient document from the Muromachi period. In warm season, 9 sho and 9 sho of rice are immersed in water, natural lactic acid bacteria and yeast are naturally formed on the immersion water, and lactic acid bacteria are first grown and lactic acid acid called "Soyashi water" Produces charging water. The step of obtaining the lactic acid acid preparation water requires about three days. Here, in this specification, raw rice means refined rice, that is, white rice, and does not include brown rice. Also, Taitai is cooked rice.
【００１１】次に『そやし水』から生米とおたいを取り
出して乳酸酸性仕込み水を得る。一方、取り出された生
米は蒸して蒸米とし米麹４升を混合し桶に仕込む。ま
た、おたいは新たな米麹１升と混ぜて、半量を桶の底に
敷き、残りを蒸米と米麹を混合したものの上に置き、そ
こに乳酸酸性仕込み水を１０升汲み入れる。そして桶を
保温して７〜１０日放置すると酒母が完成するのであ
る。なお、この菩提もとは、乳酸酸性の仕込み水を使い
酒母を製造することから現在の速醸もとの原型であると
考えられている。Next, raw rice and sashimi are taken out of "Soyashi water" to obtain lactic acid acidified water. On the other hand, the extracted raw rice is steamed into steamed rice, mixed with 4 sho rice koji, and charged in a tub. Also, mix the rice with 1 sho of fresh rice koji, lay half of it on the bottom of the tub, put the rest on a mixture of steamed rice and rice koji, and pump 10 sho of lactic acid acidity water there. When the tub is kept warm and left for 7 to 10 days, the sake brewery is completed. In addition, this bodhi-moto is considered to be a prototype of the present speed brewing origin because a sake brewery is manufactured using lactic acid-acidified water.
【００１２】[0012]
【発明が解決しようとする課題】しかしながら、上述し
た従来の菩提もとには以下のような問題点がある。ま
ず、菩提もとは別名『腐りもと』とも称されるように、
環境中に生育する不特定の乳酸菌及び酵母の活動によっ
て仕込みを行っているため、乳酸発酵が一定しない。そ
のため、有害細菌類の増殖が起こり乳酸酸性仕込み水に
腐敗臭が付与されたり、酒母が腐造することがあった。
また、不特定の乳酸菌が増殖することで乳酸の生産量が
少なかったり、反対に多かったりするため酒母の管理が
困難であった。さらに、天然の不特定の乳酸菌及び酵母
を利用するため再現性が悪いという問題点もあった。ま
た、乳酸酸性仕込み水製造工程において酵母の増殖が旺
盛となるため、野生酵母が大量に増殖したり、酒母が早
湧きし弱生酒母となる問題もあった。However, the above-mentioned conventional bodhi has the following problems. First of all, as Bodhi is also called "rotten",
Lactic acid fermentation is not constant because the preparation is performed by the activity of unspecified lactic acid bacteria and yeast that grow in the environment. For this reason, harmful bacteria may proliferate and putrefaction odor may be given to the lactic acid acid preparation water, or the brewer may rot.
In addition, since unspecified lactic acid bacteria proliferate, the amount of lactic acid produced is small or, conversely, large. Further, there is a problem that reproducibility is poor because natural unspecified lactic acid bacteria and yeast are used. In addition, since yeast grows vigorously in the lactic acid acid preparation water production process, there were also problems that wild yeasts proliferated in large quantities, and that the brewer sprouted early and became a weak brewer.
【００１３】菩提もとは、乳酸菌の活動により生産され
る乳酸によって有害菌を殺菌するとともに、乳酸酸性環
境下で増殖が旺盛である酵母の特性を利用して酒母を製
造するという合理的なものであるにも関わらず、前述の
ような問題があるため衰滅してしまった。現代では明治
になって発明された製造方法である速醸もとが主流とな
っている。しかし、この速醸もとでは、乳酸菌ではなく
醸造用乳酸を添加するため、乳酸菌の活動によって付加
される複雑でデリケートな風味に乏しいという問題があ
る。[0013] The Bodhi origin is a rational method that sterilizes harmful bacteria with lactic acid produced by the activity of lactic acid bacteria and manufactures sake liquor by utilizing the characteristics of yeast that grows vigorously in a lactic acid acidic environment. Despite this, it has diminished due to the aforementioned problems. In the present age, the fast-brewing method, a manufacturing method invented in the Meiji era, has become mainstream. However, under this rapid brewing method, lactic acid for brewing is added instead of lactic acid bacteria, so that there is a problem that the delicate flavor added by the activity of lactic acid bacteria is poor and complicated.
【００１４】一方、山廃もとは、乳酸菌の活動によって
付加される複雑でデリケートな風味に優れているが、約
１５日の長期間をかけて乳酸菌を増殖させた後に酵母の
増殖を図るものであるため、酒母製造には約１ヶ月もの
長期間と繁雑な作業を要する欠点がある。[0014] On the other hand, Yamashitamoto is excellent in complex and delicate flavor added by the activity of lactic acid bacteria, but it is intended to grow yeast after lactic acid bacteria are grown over a long period of about 15 days. Therefore, there is a drawback in the production of sake brewery that a long time of about one month and a complicated operation are required.
【００１５】さて、古文書の記載を参考にして菩提もと
の仕込みを再現した結果を表１に示した。この方法によ
ると乳酸酸性仕込み水のｐＨを５以下にするには１日以
上の時間を要した。また、３日後の乳酸菌数は１０8 個
／ｍｌまで増加しｐＨは４．５まで低下していたが、酸
度は１．２と低く、一般細菌数は１０7 個／ｍｌも生存
し有害菌の菌数低下が不十分であった。Table 1 shows the results obtained by reproducing the original preparation of the bodhi with reference to the description of the old document. According to this method, it took one day or more to adjust the pH of the lactic acid acid preparation water to 5 or less. After 3 days, the number of lactic acid bacteria increased to 10 8 cells / ml and the pH decreased to 4.5, but the acidity was as low as 1.2, and the number of general bacteria survived as much as 10 7 cells / ml. Was insufficiently reduced.
【００１６】 表１ 従来法により菩提もとを製造した時の成分の経時変化 （乳酸菌を添加しない乳酸酸性仕込み水の製造） 12時間後 １日後 ２日後 ３日後 ｐＨ 6.7 5.3 4.5 4.5 酸度(ml) ０ 0.2 0.5 1.2 乳酸菌数（個/ml) １×105 ９×106 ７×107 ９×107 一般細菌数（個/ml) ２×107 ４×108 ２×108 １×107 Table 1 Temporal change of components when bodhi-moto was manufactured by a conventional method (production of lactic acid acid water without adding lactic acid bacteria) 12 hours 1 day 2 days 3 days pH 6.7 5.3 4.5 4.5 Acidity (ml) 0 0.2 0.5 1.2 Number of lactic acid bacteria (number / ml) 1 × 10 5 9 × 10 6 7 × 10 7 9 × 10 7 Number of general bacteria (number / ml) 2 × 10 7 4 × 10 8 2 × 10 8 1 × 10 7
【００１７】本発明は前記事情に鑑みて創案されたもの
で、菩提もとが持っていたと考えられる乳酸菌活動に由
来し生産される成分によって複雑でデリケートな風味を
生かすことができるとともに、従来の菩提もとが持つ不
安定さという欠点をなくし、山廃もとより短期間で酒母
を製造することが可能でさらに繁雑な作業も必要としな
い酒母の製造方法を提供することを目的としている。The present invention has been made in view of the above-mentioned circumstances, and can make use of a complex and delicate flavor by a component derived from the activity of lactic acid bacteria, which is thought to have been possessed by Bodhi. It is an object of the present invention to provide a method for manufacturing a sake brewer that can eliminate the disadvantage of the instability of the Bodhi genuine and can produce the brewer in a shorter period of time than the mountain abolition and does not require any more complicated work.
【００１８】[0018]
【課題を解決するための手段】本発明に係る酒母の製造
方法は、生米を浸漬した浸漬水に乳酸を０．２％以上生
産する特性を有するとともに、アルコール耐性が１０％
以下である乳酸菌を添加して乳酸発酵を行い乳酸酸性仕
込み水を製造する第１工程と、前記乳酸酸性仕込み水に
蒸米と麹とを混入し酵母を増殖させて酒母を製造する第
２工程とを備えており、優良酵母を第１工程、第２工程
のいずれか又は両工程で添加するようになっている。According to the method of the present invention, there is provided a method of producing a sake brewer having a characteristic of producing 0.2% or more of lactic acid in immersion water in which raw rice is immersed, and having an alcohol tolerance of 10%.
A first step of producing lactic acid acidified water by performing lactic acid fermentation by adding the following lactic acid bacteria, and a second step of producing steamed rice by mixing steamed rice and koji into the lactic acid acidic charged water and growing yeast. And the superior yeast is added in either the first step or the second step or in both steps.
【００１９】[0019]
【発明の実施の形態】本発明の実施の形態に係る酒母の
製造方法は、生米を浸漬した浸漬水に乳酸を０．２％以
上生産する特性を有するとともに、アルコール耐性が１
０％以下である乳酸菌を添加して乳酸発酵を行い乳酸酸
性仕込み水を製造する第１工程と、前記乳酸酸性仕込み
水に蒸米と麹とを混入し酵母を増殖させて酒母を製造す
る第２工程とを有しており、前記乳酸菌は、乳酸酸性仕
込み水のｐＨを２４時間以内、好ましくは１２時間以内
に５以下に低下させるものを用いる。BEST MODE FOR CARRYING OUT THE INVENTION A method for producing a sake brewer according to an embodiment of the present invention has a property of producing 0.2% or more of lactic acid in immersion water in which raw rice is immersed, and has an alcohol tolerance of 1%.
A first step in which lactic acid fermentation is performed by adding 0% or less of lactic acid bacteria to produce lactic acid acidified water, and a second step in which steamed rice and koji are mixed into the lactic acid acidic charged water to grow yeast and yeast is produced. And a step of reducing the pH of the lactic acid acid preparation water to 5 or less within 24 hours, preferably within 12 hours.
【００２０】ここで、乳酸酸性仕込み水のｐＨを２４時
間以内、好ましくは１２時間以内に５以下に低下させる
と特定したのは次の理由による。すなわち、第１に細菌
は中性付近で旺盛に増殖するが、ｐＨ５以下になると増
殖が抑制されたり、死滅したりする性質がある。一方、
生米を浸漬した初期の浸漬水のｐＨは通常７前後であ
り、この状態では有害菌が旺盛に増殖するが、乳酸菌を
初期から添加し増殖させ、２４時間以内、好ましくは１
２時間以内にｐＨを５以下に低下させることにより有害
菌の増殖を非常に有効に抑制でき、安定して乳酸酸性仕
込み水が提供できることを見いだしたことによる。第２
にアルコール発酵を行う酵母は、ｐＨ５以下でも旺盛に
増殖しアルコールを生産することができるからである。Here, it is specified that the pH of the lactic acid acidic water is lowered to 5 or less within 24 hours, preferably within 12 hours, for the following reasons. That is, first, bacteria proliferate vigorously near neutrality, but have a property of inhibiting growth or killing when the pH is 5 or less. on the other hand,
The pH of the initial immersion water in which raw rice is immersed is usually around 7, and in this state, harmful bacteria grow vigorously, but lactic acid bacteria are added and grown from the beginning, and within 24 hours, preferably 1 hour.
It has been found that by lowering the pH to 5 or less within 2 hours, the growth of harmful bacteria can be suppressed very effectively, and stable supply of lactic acid acidic water can be provided. Second
This is because yeasts that perform alcohol fermentation can proliferate vigorously and produce alcohol even at pH 5 or less.
【００２１】次に、本発明の実施の形態に係る酒母の製
造方法の第１工程である乳酸酸性仕込み水製造工程につ
いて説明する。Next, a description will be given of a step of producing acidified lactic acid water, which is the first step of the method of producing sake liquor according to the embodiment of the present invention.
【００２２】７０％精米した１００グラムの生米を水道
水で３回程度軽く洗い、この生米を１５０ｍｌの水道水
に浸漬する。なお、ここで７０％精米とは、玄米をもと
の質量の７０％になるまで精米することをいう。100 g of 70% polished rice is lightly washed about three times with tap water, and the polished rice is immersed in 150 ml of tap water. Here, the term “70% polished rice” means that the polished rice is polished up to 70% of its original mass.
【００２３】次に、前記浸漬水にＬａｃｔｏｃｏｃｃｕ
ｓ属の乳酸菌であるＬａｃｔｏｃｏｃｃｕｓ ｌａｃｔ
ｉｓの培養液を添加する。その際、乳酸菌の初発菌数を
１０ 4 個／ｍｌ以上になるようにする。次に、浸漬水を
３０℃で２日間培養することによって乳酸発酵が進行し
乳酸酸性仕込み水が得られる。Next, Lactococcu was added to the immersion water.
Lactococcus lact, a lactic acid bacterium belonging to the s genus
Add culture solution of is. At that time, the initial number of lactic acid bacteria
10 FourSo that it is at least pcs / ml. Next, add immersion water
Lactic acid fermentation progresses by culturing at 30 ° C for 2 days.
Lactic acid charge water is obtained.
【００２４】ここで、前記乳酸菌の初発菌数が１０4 個
／ｍｌ以上としたことには以下のような理由がある。Here, the reason why the initial number of lactic acid bacteria is 10 4 cells / ml or more is as follows.
【００２５】有害菌の少ない良質の乳酸酸性仕込み水を
製造するためには、有害菌の増殖を抑制する必要があ
る。そのためには、乳酸菌が生産する乳酸によって速や
かに仕込み水のｐＨを５以下に低下させることが有効と
なる。そこで、優良乳酸菌の初発菌数を多くスタートす
ることで、浸漬水のｐＨを短時間に５以下に低下させる
ことが可能となるためである。In order to produce high quality lactic acid acidic water containing less harmful bacteria, it is necessary to suppress the growth of harmful bacteria. For that purpose, it is effective to immediately lower the pH of the water to be charged to 5 or less by lactic acid produced by lactic acid bacteria. Thus, by starting the initial number of excellent lactic acid bacteria, the pH of the immersion water can be reduced to 5 or less in a short time.
【００２６】なお、前記Ｌａｃｔｏｃｏｃｃｕｓ属の乳
酸菌Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓは、アルコ
ール濃度８％以上で死滅するものである。The lactic acid bacterium Lactococcus lactis belonging to the genus Lactococcus dies at an alcohol concentration of 8% or more.
【００２７】前述した方法によって製造した乳酸酸性仕
込み水成分の経時変化の一例を以下の表２に示す。２日
後の成分はｐＨ３．８、酸度２．３、グルコース０．３
％、乳酸菌数３×１０8 個／ｍｌ、一般細菌１０個／ｍ
ｌ以下であることが確認された。しかも、この乳酸酸性
仕込み水の匂いは穏やかで芳香があり、腐敗臭は感じら
れなかった。The following Table 2 shows an example of the change over time of the lactic acid acid preparation water component produced by the above-described method. After 2 days, the components were pH 3.8, acidity 2.3, glucose 0.3
%, Number of lactic acid bacteria 3 × 10 8 / ml, general bacteria 10 / m
1 or less. Moreover, the lactic acid acid charged water had a mild odor and aroma, and no rotten odor was felt.
【００２８】 表２ 乳酸菌Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓを添加 12時間後 １日後 ２日後 ｐＨ 4.7 4.0 ０ 3.2 酸度(ml) 0.2 0.6 2.3 グルコース（％） ０ 0.1 0.2 乳酸菌数（個/ml) ２×108 ２×108 ３×108 一般細菌数（個/ml) ２×106 ５×105 １０ Table 2 Addition of lactic acid bacteria Lactococcus lactis 12 hours 1 day 1 day 2 days pH 4.7 4.0 0 3.2 Acidity (ml) 0.2 0.6 2.3 Glucose (%) 0 0.1 0.2 Number of lactic acid bacteria (number / ml) 2 × 10 8 2 × 10 8 3 × 10 8 General bacteria count (cells / ml) 2 × 10 6 5 × 10 5 10
【００２９】このように製造された乳酸酸性仕込み水を
用いて、酵母添加を行い酒母を製造する第２工程につい
て次に説明する。Next, the second step of adding yeast using the lactic acid acidic water thus produced to produce a sake brewer will be described.
【００３０】前記乳酸酸性仕込み水から生米を取り出し
た後、麹４０グラムと醸造協会酵母７０１号の培養液を
１ｍｌ加えて１０℃で２時間放置して水麹とする。ま
た、取り出した生米は蒸米とし、冷却後、前記水麹と合
わせて１５℃で仕込みを行い、その後、もろみを１５℃
で１０日程培養することで酒母が完成する。After taking out the raw rice from the lactic acid acidic water, 40 g of koji and 1 ml of the culture solution of Brewing Association Yeast No. 701 are added, and the mixture is left at 10 ° C. for 2 hours to obtain koji. The unpolished unpolished rice was steamed rice, and after cooling, mashing was carried out at 15 ° C together with the water koji.
The culture is completed for about 10 days.
【００３１】前述した方法によって製造した酒母の一例
を次に示す。成分値は、ボーメー４．６、酸度５．８、
アミノ酸度２．７、アルコール１２％、酵母数２×１０
8 個／ｍｌ、乳酸菌数１００個／ｍｌ以下、一般細菌数
１００個／ｍｌ以下で、果実様の芳香を有した。An example of the sake brewery produced by the above-described method is shown below. The component values are 4.6 Baume, acidity 5.8,
2.7 amino acids, 12% alcohol, 2 × 10 yeast
It had a fruit-like aroma with 8 cells / ml, lactic acid bacteria count of 100 bacteria / ml or less, and general bacteria count of 100 bacteria / ml or less.
【００３２】これに対して、乳酸酸性仕込み水製造工程
において副原料として蒸米を混入した場合を比較として
説明する。On the other hand, a case where steamed rice is mixed as an auxiliary material in the lactic acid acid preparation water production process will be described for comparison.
【００３３】７０％精米した１００グラムの生米を水道
水で３回程度軽く洗い、そのうち１０グラムを蒸米にす
る。この蒸米をポリエチレン製の網の袋に入れ、残り９
０グラムの生米中に埋め、これに１５０ｍｌの水道水を
加えて浸漬水とする。100 grams of 70% polished rice is lightly washed about three times with tap water, and 10 grams of it is steamed rice. Put the steamed rice in a polyethylene net bag and leave the remaining 9
It is buried in 0 g of unpolished rice, and 150 ml of tap water is added thereto to make immersion water.
【００３４】次に、前記浸漬水にＬａｃｔｏｃｏｃｃｕ
ｓ ｌａｃｔｉｓの培養液を初発菌数が１０4 個／ｍｌ
以上となるように添加し、時々ポリエチレン袋の蒸米を
揉みほぐす操作を行いながら、浸漬水を３０℃で２日間
培養することによって乳酸発酵を進行させ乳酸酸性仕込
み水を得る。Next, Lactococcu was added to the immersion water.
s. lactis culture solution with an initial bacterial count of 10 4 cells / ml
The lactic acid fermentation is advanced by culturing the immersion water at 30 ° C. for 2 days while occasionally rubbing and loosening steamed rice in a polyethylene bag to obtain lactic acid acidic water.
【００３５】この乳酸酸性仕込み水成分の経時変化の一
例を表３に示した。２日後の成分はｐＨ３．７、酸度
２．４、グルコース３．５％、乳酸菌数３×１０8 個／
ｍｌ、一般細菌１０個／ｍｌ以下であることを確認し
た。また、この乳酸酸性仕込み水の匂いは穏やかで芳香
があり腐敗臭は感じられなかった。Table 3 shows an example of the change over time of the water component of the lactic acid acid preparation. After 2 days, the components were pH 3.7, acidity 2.4, glucose 3.5%, number of lactic acid bacteria 3 × 10 8 /
ml, and it was confirmed that the number was 10 bacteria / ml or less. The lactic acid acid preparation water had a mild smell and aroma, and no rotten smell was felt.
【００３６】 表３ 乳酸菌Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓと副原料の蒸米を添加 12時間後 １日後 ２日後 ｐＨ 4.2 3.8 3.7 酸度(ml) 0.4 1.3 2.4 グルコース（％） 0.1 1.9 3.5 乳酸菌数（個/ml) ３×108 ３×108 ３×108 一般細菌数（個/ml) ３×106 ９×103 10以下 Table 3 Addition of lactic acid bacteria Lactococcus lactis and steamed rice as an auxiliary material After 12 hours After 1 day After 2 days pH 4.2 3.8 3.7 Acidity (ml) 0.4 1.3 2.4 Glucose (%) 0.1 1.9 3.5 Number of lactic acid bacteria (number / ml) 3 × 10 8 3 × 10 8 3 × 10 8 General bacteria count (cells / ml) 3 × 10 6 9 × 10 3 10 or less
【００３７】このようにして製造された乳酸酸性仕込み
水を用いて酒母を製造する第２工程について次に説明す
る。Next, the second step of producing the sake brewery using the lactic acid acidic water thus produced will be described.
【００３８】前記乳酸酸性仕込み水から生米を取り出し
た後、蒸米は袋から出して仕込み水に混ぜ、麹４０グラ
ムと醸造協会酵母７０１号の培養液を１ｍｌ加えて１０
℃で２時間放置して水麹とする。一方、取り出した生米
は蒸米とし、冷却後、前記水麹と合わせて１５℃で仕込
みを行い、その後、もろみを１５℃で１０日程培養する
ことで酒母が完成する。After taking out the raw rice from the lactic acid acid preparation water, the steamed rice was taken out of the bag and mixed with the preparation water, and added with 40 g of koji and 1 ml of the culture solution of Brewing Association Yeast No. 701.
Leave at 2 ° C. for 2 hours to make water koji. On the other hand, the unpolished unpolished rice is steamed rice, and after cooling, it is charged together with the water koji at 15 ° C., and then the moromi is cultured at 15 ° C. for about 10 days to complete the sake mother.
【００３９】前述した方法によって製造した酒母の一例
を次に示す。成分値は、ボーメー５．２、酸度５．６、
アミノ酸度２．３、アルコール１１％、酵母数２×１０
8 個／ｍｌ、乳酸菌数１００個／ｍｌ以下、一般細菌数
１００個／ｍｌ以下で、果実様の芳香を有した。An example of the sake brewery produced by the above-mentioned method is shown below. The component values are Baume 5.2, acidity 5.6,
2.3 amino acids, 11% alcohol, 2 × 10 yeasts
It had a fruit-like aroma with 8 cells / ml, lactic acid bacteria count of 100 bacteria / ml or less, and general bacteria count of 100 bacteria / ml or less.
【００４０】ここで、副原料として蒸米を添加した場合
と添加しない場合の第１工程の成分値を比較すると、１
２時間でｐＨが５以下になり、２日目に酸度が２．３程
度に増加し、一般細菌数が１０個／ｍｌ以下に低下する
点は同じであるが、蒸米を添加した場合には、２日目に
グルコース濃度が３．５％であったのに対し、蒸米を添
加しない場合には、グルコース濃度が０．２％と低減し
ていることを確認することができる。Here, the component values in the first step when steamed rice was added as an auxiliary material and when steamed rice was not added were compared.
The pH is reduced to 5 or less in 2 hours, the acidity is increased to about 2.3 on the 2nd day, and the number of general bacteria is reduced to 10 / ml or less. However, when steamed rice is added, On the other hand, when the glucose concentration was 3.5% on the second day, and when steamed rice was not added, it was confirmed that the glucose concentration was reduced to 0.2%.
【００４１】次に、乳酸酸性仕込み水のグルコース濃度
と酵母菌数の経時変化の一例を図１に示した。このデー
タが示すように、酵母はグルコースを増殖の必須栄養源
としているため、グルコース濃度が０．２％程度になる
と増殖が強く抑制され、酵母数が従来の１／２０程度に
低減することから、乳酸酸性仕込み水中のグルコース濃
度を低減することは、乳酸酸性仕込み水の副原料として
蒸米等を添加する菩提もとの欠点である酵母の早湧防止
と野生酵母の増殖抑制に有効である。FIG. 1 shows an example of the change over time in the glucose concentration and the number of yeast cells in the lactic acid acid preparation water. As this data shows, yeast uses glucose as an essential nutrient for growth, so when the glucose concentration becomes about 0.2%, growth is strongly suppressed, and the number of yeasts is reduced to about 1/20 of that of conventional yeasts. Reducing the glucose concentration in the lactic acid acid preparation water is effective in preventing early springing of yeast and suppressing the growth of wild yeast, which are drawbacks of Bodhi's origin when steamed rice or the like is added as an auxiliary material of lactic acid acid preparation water.
【００４２】また、乳酸酸性仕込み水を製造する第１工
程においては乳酸菌のみを添加する方法について説明し
たが、第１工程で優良酵母（例えば、醸造協会酵母７０
１号など）の培養液を添加し乳酸酸性仕込み水を製造
後、第２工程で酵母を育成し酒母を製造する方法によっ
ても良質な酒母が製造できる。In the first step for producing the lactic acid acid preparation water, a method in which only lactic acid bacteria are added has been described. However, in the first step, excellent yeast (for example, brewery association yeast 70) is used.
No. 1) and then producing lactic acid acidified water, and then producing yeast in a second step to produce yeast.
【００４３】例えば、７０％精米した６７０グラムの生
米を水道水で３回程度軽く洗い、それを１２００ｍｌの
水道水に浸漬して浸漬水とする。次に、Ｌａｃｔｏｃｏ
ｃｃｕｓ ｌａｃｔｉｓの初発菌数が１×１０6 個／ｍ
ｌ、醸造協会酵母７０１号の初発菌数が１×１０4 個／
ｍｌとなるように添加する。次に、浸漬水を３０℃で２
日間培養することによって乳酸発酵を進行させ乳酸酸性
仕込み水を得る。For example, 670 g of unpolished rice 70% polished rice is lightly washed about three times with tap water and immersed in 1200 ml of tap water to obtain immersion water. Next, Lactoco
The initial bacterial count of ccus lactis is 1 × 10 6 / m
1. The initial number of bacteria of the Brewing Association Yeast 701 is 1 × 10 4 /
Add to make ml. Next, immersion water was added at 30 ° C. for 2 hours.
Lactic acid fermentation is advanced by culturing for days to obtain lactic acid acidified water.
【００４４】この結果、得られた乳酸酸性仕込み水の成
分は、ｐＨ３．７、酸度２．３、グルコース０．２％、
乳酸菌数２×１０8 個／ｍｌ、一般細菌１００個／ｍｌ
以下、酵母数５×１０6 個／ｍｌであることが確認され
た。しかも、この乳酸酸性仕込み水の匂いは穏やかで芳
香があり、腐敗臭は感じられなかった。As a result, the components of the obtained lactic acid acidic water were as follows: pH 3.7, acidity 2.3, glucose 0.2%,
Number of lactic acid bacteria 2 × 10 8 / ml, general bacteria 100 / ml
Hereinafter, it was confirmed that the yeast number was 5 × 10 6 cells / ml. Moreover, the lactic acid acid charged water had a mild odor and aroma, and no rotten odor was felt.
【００４５】次に、製造された乳酸酸性仕込み水から生
米を取り出した後、乳酸酸性仕込み水に４００グラムの
麹を加えて１０℃で２時間放置して水麹とする。また、
取り出した生米は蒸米とし、冷却後、前記水麹と合わせ
て１５℃で仕込みを行う。Next, after unpolished rice is taken out of the prepared lactic acid acidified water, 400 g of koji is added to the lactic acid acidic charged water and left at 10 ° C. for 2 hours to obtain water koji. Also,
The extracted unpolished rice is steamed rice, and after cooling, it is charged at 15 ° C. together with the water koji.
【００４６】その後、もろみを１５℃で７日間培養する
ことで酒母が完成する。Thereafter, the mash is cultured at 15 ° C. for 7 days to complete the sake brewer.
【００４７】この酒母の成分は、ボーメー５．２、酸度
５．０、アミノ酸度２．０、アルコール１１％、酵母数
２×１０8 個／ｍｌ、乳酸菌数１００個／ｍｌ以下、一
般細菌数１００個／ｍｌ以下であり、果実様の芳香を発
するものであった。The components of this mother-in-law are: Baume 5.2, acidity 5.0, amino acidity 2.0, alcohol 11%, yeast count 2 × 10 8 / ml, lactic acid bacteria count 100 or less, general bacteria count It was less than 100 cells / ml and emitted a fruit-like aroma.
【００４８】なお、上述した実施の形態では、乳酸菌と
してＬａｃｔｏｃｏｃｃｕｓ属の一種であるＬａｃｔｏ
ｃｏｃｃｕｓ ｌａｃｔｉｓを使用したが、本発明で使
用可能な乳酸菌として、Ｅｎｔｅｒｏｃｏｃｃｕｓ属の
Ｅｎｔｅｒｏｃｏｃｃｕｓｆａｅｃａｌｉｓ、Ｅｎｔｅ
ｒｏｃｏｃｃｕｓ ｆａｅｃｉｕｍやＬａｃｔｏｂａｃ
ｉｌｌｕｓ属のＬａｃｔｏｂａｃｉｌｌｕｓ ｄｅｌｂ
ｒｕｅｃｋｉｉ、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｆｅｒ
ｍｅｎｔｕｍ、Ｌａｃｔｏｂａｃｉｌｌｕｓａｃｉｄｏ
ｐｈｉｌｕｓ、Ｌａｃｔｏｂａｃｉｌｌｕｓ ｐｌａｎ
ｔａｒｕｍ、Ｌｅｕｃｏｎｏｓｔｏｃ属のＬｅｕｃｏｎ
ｏｓｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ等を実験で確
認することができた。また、本発明では、これらの乳酸
菌を単体あるいは混合して使用することも可能である。In the above-described embodiment, Lactococcus, a member of the genus Lactococcus, is used as a lactic acid bacterium.
Although Lactococcus lactis was used, lactic acid bacteria usable in the present invention include Enterococcus faecalis, Enterococcus faecalis of the genus Enterococcus, and the like.
rococcus faecium and Lactobac
Lactobacillus delb of the genus illus
rueckii, Lactobacillus fer
mentum, Lactobacillusacido
philus, Lactobacillus plan
tarum, Leuconostoc Leucon
Ostoc meenteroides and the like could be confirmed by experiments. In the present invention, these lactic acid bacteria can be used alone or as a mixture.
【００４９】[0049]
【発明の効果】本発明に係る酒母の製造方法は、生米を
浸漬した浸漬水に乳酸を０．２％以上生産する特性を有
するとともに、アルコール耐性が１０％以下である乳酸
菌を添加して乳酸発酵を行い乳酸酸性仕込み水を製造す
る第１工程と、前記乳酸酸性仕込み水に蒸米と麹とを混
入し酵母を増殖させて酒母を製造する第２工程とを具備
しており、優良酵母を第１工程、第２工程のいずれか又
は両工程で添加するようにしている。According to the method of the present invention for producing sake brewer, lactic acid bacteria having a characteristic of producing 0.2% or more of lactic acid in immersion water in which raw rice is immersed and having an alcohol tolerance of 10% or less are added. A first step of producing lactic acid acidified water by performing lactic acid fermentation, and a second step of mixing steamed rice and koji with the lactic acid acid charged water and growing yeast to produce a sake brewer; Is added in either the first step or the second step or in both steps.
【００５０】この方法によると、従来の菩提もとが持っ
ていた乳酸発酵の不安定性、野生酵母の大量増殖、酒母
の早湧きなどの問題が解決できる。さらに、乳酸菌を積
極的に利用することで、『山廃もと』の如き、乳酸菌の
活動によって付加される複雑でデリケートな風味を有す
る清酒のスターターとなる酒母を製造することができ、
しかも乳酸酸性仕込み水を得るのに『山廃もと』のよう
に長期間を必要としない。具体的には、『山廃もと』で
は酒母を得るのに約１ヶ月を必要としたが、この方法に
よると約１２日で酒母を得ることができる。また、『山
廃もと』で必要とされる繁雑な操作が不要となるなどの
長所を兼ね備えている。According to this method, problems such as the instability of lactic acid fermentation, the large-scale propagation of wild yeast, and the early springing of sake brewers, which the conventional bodhimoto had, can be solved. Furthermore, by actively using lactic acid bacteria, it is possible to manufacture a sake mother that is a starter of sake having a complex and delicate flavor added by the activity of lactic acid bacteria, such as "Yamakamoto",
Moreover, it does not require a long period of time to obtain lactic acid acid water as in the case of Yamayamamoto. Specifically, in Yamayamamoto, it took about one month to obtain a sake brewer, but according to this method, it is possible to obtain a sake brewer in about 12 days. It also has the advantage of eliminating the need for complicated operations required for "Yamazumoto".
【００５１】また、前記乳酸菌の必要な特性として、生
米浸漬水のｐＨを速やかに５以下に低下させるものを使
用することとしたのは次の理由による。すなわち、ｐＨ
５以下の環境では、一般細菌の増殖を抑制することがで
きるとともに、アルコール発酵を行う酵母の増殖に適し
た環境を提供でき、健全な酒母を製造できるからであ
る。The reason why the lactic acid bacterium is required to have a property that rapidly lowers the pH of raw rice immersion water to 5 or less is as follows. That is, pH
In an environment of 5 or less, it is possible to suppress the growth of general bacteria, to provide an environment suitable for the growth of yeast for alcohol fermentation, and to produce a healthy sake mother.
【図１】乳酸酸性仕込み水のグルコース濃度と酵母菌数
の経時変化の一例を示すグラフである。FIG. 1 is a graph showing an example of the change over time in the glucose concentration and the number of yeast cells in the lactic acid acid preparation water.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） (Ｃ１２Ｎ 1/20 (Ｃ１２Ｎ 1/20 Ａ Ｃ１２Ｒ 1:01） Ｃ１２Ｒ 1:01） ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification symbol FI Theme coat ゛ (Reference) (C12N 1/20 (C12N 1/20 A C12R 1:01) C12R 1:01)
Claims (4)
以上生産する特性を有するとともに、アルコール耐性が
１０％以下である乳酸菌を添加して乳酸発酵を行い乳酸
酸性仕込み水を製造する第１工程と、前記乳酸酸性仕込
み水に蒸米と麹とを混入し酵母を増殖させて酒母を製造
する第２工程とを具備しており、優良酵母を第１工程、
第２工程のいずれか又は両工程で添加することを特徴と
する酒母の製造方法。1. Lactic acid is 0.2% in immersion water in which raw rice is immersed.
A first step of adding lactic acid bacteria having the above-mentioned production properties and having an alcohol tolerance of 10% or less to perform lactic acid fermentation to produce lactic acid acidified water, and mixing steamed rice and koji with the lactic acid acidic charged water. A second step of producing yeast by growing the yeast,
A method for producing sake mother, which is added in any one or both of the second steps.
を２４時間以内、好ましくは１２時間以内に５以下に低
下させることを特徴とする請求項１記載の酒母の製造方
法。2. The method according to claim 1, wherein the lactic acid bacterium has a pH of lactic acid charge water.
Is reduced to 5 or less within 24 hours, preferably within 12 hours.
を使用し、他の副原料を使用しないことを特徴とする請
求項１又は２記載の酒母の製造方法。3. The method according to claim 1, wherein in the first step, raw rice and water are used as raw materials, and other auxiliary raw materials are not used.
属、Ｅｎｔｅｒｏｃｏｃｃｕｓ属、Ｌａｃｔｏｂａｃｉ
ｌｌｕｓ属あるいはＬｅｕｃｏｎｏｓｔｏｃ属のいずれ
かであることを特徴とする請求項１、２又は３記載の酒
母の製造方法。4. The lactic acid bacterium is Lactococcus.
Genus, Enterococcus genus, Lactobacili
4. The method of claim 1, 2, or 3, wherein the method belongs to the genus lulus or Leuconostoc.
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| JP26908899A JP3122660B1 (en) | 1999-09-22 | 1999-09-22 | Sake mother manufacturing method |
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| JP2001086976A true JP2001086976A (en) | 2001-04-03 |
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