JP2001103959A - Method of producing japanese white liquor from wheat grain - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing Japanese white liquor from wheat grains including higher fatty acid esters that works as smooth, sweet and good body tastes and can be served, as the alcohol content of the liquor is diluted with water, by using a novel yeast for Japanese white liquor that can mask the odors unique to the Japanese white liquor from wheat grains. SOLUTION: A novel yeast [Saccharomyces Ko-CR-45 (FERM P-17490)] is isolated from the Kagoshima yeast that has been used for producing Japanese white liquor from wheat grains, without mutation treatment, by using the resistance to canavanine as an index. The white liquor produced by the novel yeast has the properties of masking the odors specific to the Japanese white liquor from wheat grains and can produce Japanese white liquor including large amounts of the flavor components for the white liquor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to Saccharomyces (Sacch), a yeast isolated from Kagoshima yeast, which is a yeast for shochu, using mutations as an index for resistance to canavanine without mutation treatment.
A novel yeast for shochu belonging to Aromyces), namely, Saccharomyces K
o-CR-45 [Seikoken No. 17490 (FERM)
P-17490)].

[0002]

2. Description of the Related Art Conventionally, barley shochu has been a shochu which has a strong smell of barley as a raw material and has more individuality than potato shochu. However, during the shochu boom in the 1960's, a shochu maker in Oita Prefecture turned the barley shochu into an extremely light type shochu by removing the smell peculiar to barley shochu by ion exchange treatment and / or activated carbon treatment. The barley shochu has been gained by women and young people, and the market share of barley shochu in the city has expanded, and it has grown into a shochu that is drunk all over Japan.

[0003] The introduction of ion exchange equipment requires considerable technical skills and costs, and a micro shochu manufacturer in Kagoshima Prefecture could not install the equipment and abandoned the commercialization of barley shochu. Currently, it has been exported to major wheat shochu manufacturers.

[0004] The general production process of wheat shochu is as follows. That is, barley is washed and steamed, and then seed koji is mixed using an apparatus such as a koji drum, and koji is generally made using a triangular shelf or the like. Barley is generally used as the koji raw material, but rice can also be used. As the koji mold, those capable of producing citric acid are preferably used. For example, Aspergillus awamor
i, Aspergillus saitoi, etc.) and white koji mold (Aspergillus kawachii, etc.) can be used. Using the dekoji thus obtained, tap water and yeast are added thereto, and a primary preparation is performed, followed by fermentation for about 5 days to obtain a primary moromi. Tap water to be added is preferably about 120 to 130 wt.
% Amount. Secondary mash is added by adding steamed barley and tap water to the primary moromi and fermented for about 12 days to obtain a secondary moromi having an alcohol concentration of about 18%. Barley shochu original sake with an alcohol concentration of about 43% obtained by distilling the secondary mash, or after adjusting the alcohol concentration to 25% with tap water or the like, remove ions from the barley shochu to remove the unique odor. Exchange treatment and / or activated carbon treatment,
After storage and blending, if necessary, the alcohol concentration is adjusted to 25% with tap water or the like, and bottled to commercialize.

When barley is used as a raw material in the secondary preparation,
Barley shochu is obtained, sweet potato shochu, rice shochu, and buckwheat buckwheat shochu.

[0006] Recently, consumption of low alcoholic beverages having a low alcohol concentration represented by beer, wine, and canned shochu has been rapidly increasing. Demand for potato shochu has been growing at a shochu maker in Kagoshima Prefecture, who wants to produce a low alcohol beverage with an alcohol concentration of about 12%. The low-alcohol beverage is obtained by distilling potato shochu moromi, and is not subjected to ion exchange treatment and / or activated charcoal treatment. are doing. For this reason, higher fatty acid esters such as ethyl palmitate and ethyl linoleate (taste of food, Korin Shoin, pp. 143, 1967), which are components that contribute to the taste of shochu such as roundness, sweetness, and richness, are sufficiently dissolved.
It can produce potato shochu, a low-alcoholic beverage with a body feel.

On the other hand, barley shochu is subjected to ion exchange treatment and / or activated carbon treatment in order to remove the odor peculiar to wheat shochu. At this time, higher fatty acid esters dissolved in barley shochu are also completely removed. Until now, there has been an example of commercialization of a low alcohol beverage of barley shochu that has been subjected to the above treatment. However, it has become a watery barley shochu with no taste and fragrance, and its production has been discontinued.

[0008] As a method for producing shochu that masks the peculiar smell of shochu or shochu with a fruity aroma, isoamyl alcohol, isoamyl acetate, β-
JP-A-11-137245 and JP-A-7-5105 for producing a large amount of phenethyl alcohol, β-phenethyl acetate, etc.
3 are disclosed.

Japanese Patent Application Laid-Open No. 62-6669 discloses a method for producing alcoholic beverages and the like using yeast which produces a large amount of aroma components such as isoamyl alcohol and isoamyl acetate. A yeast which produces a large amount of aroma components such as phenethyl alcohol and β-phenethyl acetate is obtained by performing a mutation treatment, and a method for producing an alcoholic beverage or the like using the yeast is disclosed.

[0010] Further, in Japanese Patent Application Laid-Open No. Hei 4-20282, a competitive inhibitor of arginine, such as canavanine, is added to a medium.
A method for producing alcoholic beverages using a novel yeast bred by mutation treatment is disclosed.

[0011]

If potato shochu and barley shochu are produced by a known method, the alcohol concentration of mash of potato shochu is about 13%, whereas the alcohol concentration of mash of barley shochu is 17% or more. Becomes The inventor of the present invention applied the yeast disclosed in JP-A-11-137245 to the production of barley shochu, and found that fermentation was terminated halfway when the mash alcohol concentration was about 16%. The fact that β-phenethyl alcohol-producing ability becomes too high when used for the production makes the barley shochu a foreign matter.

The yeasts disclosed in JP-A-62-2669, JP-A-3-112479 and JP-A-4-20282 are all ethyl methanesulfonate, N-methyl-N-nitro-N- Mutagenesis treatment is performed with known chemicals such as nitrosoguanine and ultraviolet irradiation to damage the yeast genes, thereby efficiently obtaining yeasts that produce a large amount of aroma components. However, the biggest drawback of this approach is that not only do many genes become damaged in order to activate or delete the gene of interest, but also genes that are indispensable for fermentation and creating the flavor of the product. I will.

Therefore, among the yeasts isolated from the Kagoshima yeast, a yeast for shochu isolated by the Kagoshima Prefectural Industrial Research Institute, without any mutation treatment or cell fusion treatment, using the known method of resistance to canavanine as an index. In the production of barley shochu, compared to Kagoshima yeast, which is the yeast for shochu in the original strain, the yield of alcohol is equivalent, and the flavor components of shochu are isoamyl alcohol, isoamyl acetate, β-phenethyl alcohol, β-acetate. By producing a large amount of phenethyl and the like, a completely novel yeast for shochu is separated from nature, which has the property of masking the odor peculiar to barley shochu. And since the barley shochu produced by the yeast is masked with the odor peculiar to the barley shochu, there is no need to perform ion exchange treatment and / or activated carbon treatment. Therefore, higher fatty acid esters that impart umami and roundness are used. It is now possible to establish a method for producing barley shochu that has been sufficiently dissolved.

[0014]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have made intensive studies through various experiments. As a result, isoamyl alcohol, isoamyl acetate, β-phenethyl, among the yeasts isolated from Kagoshima yeast, which is a shochu yeast, without any mutation treatment or cell fusion treatment and used as an indicator for the resistance to canavanine, which is a known method, were used. A New Shochu Yeast Saccharomyces Ko with High Production of Alcohol and β-Phenethyl Acetate
-CR-45 [Seikoken Bacteria No. 17490 (FERM)
P-17490)], and in the case of producing barley shochu using this, a method for producing barley shochu in which the smell peculiar to barley shochu has been markedly masked has been completed.

[0015] That is, the present invention relates to [1] Saccharomyces Ko, a novel shochu yeast selected from Kagoshima yeast (Saccharomyces cerevisiae), a yeast for shochu in the production of barley shochu, based on resistance to canavanine. -CR-4
5 [Seikoken No. 17490 (FERM P-174)
90)] Yeast. [2] In the production of barley shochu, an aroma component: isoamyl alcohol content of 400 mg / l or more, isoamyl acetate content of 6.0 mg / l or more, β-phenethyl alcohol content of 90 mg / l or more, acetate β -Saccharomyc according to [1], which gives a product having a phenethyl content of 5.0 mg / l or more.
es) Ko-CR-45 [Seikoken No. 17490 (FERM P-17490)] yeast. [3] Saccharomyces Ko-C according to any one of [1] and [2].
R-45 [Seikoken No. 17490 (FERM P-
17490)] A method for producing barley shochu, comprising using yeast. [4] A food or drink obtained by using the yeast according to any one of [1] and [2]. [5] The food or drink according to the above [4], which is a barley shochu obtained using the yeast according to any one of the above [1] or [2]. Is provided.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the odor peculiar to barley shochu refers to an odor when steaming barley as a raw material to be used or an unpleasant odor generated by the action of koji, yeast and enzymes during fermentation. The term refers to hiding the odor peculiar to barley shochu with the fragrance components of shochu such as isoamyl alcohol, isoamyl acetate, β-phenethyl alcohol, and β-phenethyl acetate.

[0017] The novel yeast for shochu is a yeast obtained by isolating Kagoshima yeast, a yeast for shochu, without any mutation treatment or cell fusion treatment, using an index of resistance to the known method of canavanine. In the production of barley shochu, it refers to yeast having the same alcohol yield as that of the original strain of shochu yeast, Kagoshima yeast, and having the property of masking the odor peculiar to barley shochu.

The low-alcohol barley shochu refers to a barley shochu raw liquor which is made up of tap water or the like with an alcohol concentration of about 10-18%.
Preferably, the barley shochu is adjusted to 16% so that the odor peculiar to the barley shochu is masked, and the higher fatty acid esters are sufficiently dissolved to have a body feeling and a taste of the barley shochu.

The novel method for isolating yeast for shochu according to the present invention can be carried out by using a technique for isolating canavanine-resistant yeast from the original strain. This is a method of breeding utilizing the fact that among the canavanine-resistant yeasts, there are yeasts that increase the production amount of higher alcohols.

[0020] Canavanine resistant yeast is disclosed in
Ko-CR-37, which is the yeast of No. 7245, is isolated according to the method.

From the separated canavanine-resistant yeast, selection of a novel shochu yeast having a property of masking the odor peculiar to barley shochu can be generally performed as follows. That is, primary charging is performed using a mixture of barley koji, tap water, and the above-described separated canavanine-resistant yeast culture solution. Preferably, the primary charge is fermented for about 5 days to obtain a primary mash. Secondary steaming is performed by adding steamed barley and tap water to the primary mash. Preferably, the secondary charge is fermented for about 12 days to obtain secondary mash. The secondary mash is distilled and subjected to a sensory test to select a new yeast for shochu.

The novel yeast for shochu thus selected is:
It can be further subjected to a larger scale selection process. That is, primary charging is performed using a mixture of barley koji, tap water, and a yeast culture solution for novel shochu obtained by the above selection. Preferably, the primary charge obtains a primary mash that is fermented for about 5 days. The steamed barley and tap water are added to the primary mash to perform secondary charging. Preferably, the secondary charge is fermented for about 12 days to obtain secondary mash. The secondary moromi is distilled and subjected to a sensory test to select a novel shochu yeast capable of producing a barley shochu that masks the smell peculiar to barley shochu.

Thus, one of the major features of the present invention is to obtain a novel shochu yeast without mutating the shochu yeast, Kagoshima yeast.

The novel yeast for shochu thus selected can be used in the production process of shochu in the same manner as when using ordinary yeast for shochu. That is, in the primary preparation, the yeast is added together with the barley koji and tap water. In addition,
In such an addition, the yeast culture solution was added to 0.1% of tap water.
% Is used. When producing barley shochu using the yeast of the present invention, it is preferable that the yeast be pre-cultured in advance. For example, yeast held on an agar slant medium or the like can be shake-cultured in an appropriate liquid medium and used as a yeast source.

The type of shochu that can be produced using the novel shochu yeast of the present invention is not particularly limited. In particular,
It can be used in the production of barley shochu, potato shochu, brown sugar shochu, rice shochu, etc., but is not particularly limited to shochu as long as it is a class II or class A shochu using starchy raw materials and saccharides as raw materials. Further, it may be used for the production of bread or foods using yeast such as miso and soy sauce.

[0026]

EXAMPLES The present invention will be described below with reference to examples and the like, but the technical scope of the present invention is not limited to the examples.

Example 1 Selection of New Shochu Yeasts from Canavanine-Resistant Yeasts Using 10 canavanine-resistant yeast strains, the yield of alcohol was equivalent to that of the original strain of shochu yeast, Kagoshima yeast. A fermentation test of barley shochu was conducted for the purpose of selecting a novel yeast for shochu having the property of masking the smell peculiar to shochu.

The fermentation test was performed by a two-stage charging test using each canavanine-resistant yeast. That is, 200 g of barley koji, 240 g of tap water, and 4 g of yeast culture were
5,000 cm ^{3 in} a wide-mouthed glass bottle
After fermenting for days, barley 40 is steamed to the total amount of this primary moromi
0 g and 660 g of tap water were added and fermented for 12 days. The fermentation temperature was kept constant at 30 ° C. Compared to the original strain of shochu yeast, Kagoshima yeast, the same amount of alcohol is obtained, and the novel shochu yeasts Ko-CR-39 and Ko-CR- are novel shochu yeasts having the property of masking the odor peculiar to barley shochu.
Table 1 shows the results obtained by analyzing the alcohol concentration of the secondary mash of 43 and Ko-CR-45 and the aroma components of the barley shochu obtained by distilling the secondary mash by gas chromatography.

[0029]

[Table 1]

K, which is a yeast described in Japanese Patent Application Laid-Open No. H11-137245.
o-CR-37 has a mash alcohol concentration of 16.0%
, Very low compared to other yeasts, it was unsuitable for barley shochu production. In addition, the yeast R16 strain disclosed in Japanese Patent Application Laid-Open No. 7-51053 became a foreign barley shochu because the production of β-phenethyl alcohol was too high.

Example 2 Test brewing of selected novel shochu yeasts Selected novel shochu yeasts Ko-CR-39, Ko-
Using CR-43 and Ko-CR-45 and the original strain of shochu yeast, Kagoshima yeast, the charged capacity was 11, 250 k.
Test brewing of barley shochu was performed on a scale of g, and barley shochu was produced by a normal pressure distillation method. Barley was used as a raw material, and koji making was carried out using white koji mold for shochu according to a conventional method. The preparation mix is barley koji 1,5
00kg, barley 3,000kg, tap water 6,750kg
Was prepared in two steps. Distillation was performed by an atmospheric distillation method in which steam was directly blown. Distillate with alcohol concentration 25
%, Adjusted with tap water and filtered with a cloth. Based on the alcohol concentration of moromi and the results of sensory evaluation of the product, the amount of alcohol obtained is equivalent to that of the original strain of shochu yeast, Kagoshima yeast, and a novel shochu for shochu that has the property of masking the odor peculiar to wheat shochu. Table 2 shows the results obtained by analyzing the alcohol concentration of the secondary mash and the aroma component of the barley shochu obtained by distilling the secondary mash for the yeast Ko-CR-45 by gas chromatography.

[0032]

[Table 2]

The novel yeast for shochu Ko-CR-45
Was a yeast having the same alcohol yield as that of the original strain of shochu yeast, Kagoshima yeast, and having the property of masking the odor peculiar to wheat shochu. A test brewing of barley shochu was performed using the yeast, and as a result of sensory evaluation by seven expert panelists on the obtained barley shochu, the smell peculiar to barley shochu was masked without ion exchange treatment or activated carbon treatment. Evaluation was obtained.

[0034]

[Table 3]

Further, a novel yeast for shochu, Ko-CR-45,
The barley shochu prepared with the tap water so that the alcohol concentration becomes 16% and the barley shochu manufactured with the original strain of shochu yeast Kagoshima yeast have the alcohol concentration of 16%
The barley shochu prepared with tap water and the barley shochu adjusted to have an alcohol concentration of 16% with tap water after known ion exchange treatment were subjected to sensory evaluation by seven experts. As a result, as shown in Table 4, the barley shochu produced with the novel yeast for shochu Ko-CR-45 has a smell peculiar to barley shochu masked, and has a gorgeous aroma and umami.
The fact that it has a rounded taste and can be expected to be fully commercialized as a low alcohol barley shochu was obtained.

[0036]

[Table 4]

The novel shochu yeast Ko-CR-45 is obtained from Saccharomyces Ko-
It has been deposited as CR-45 on July 28, 1999, with the Ministry of International Trade and Industry at the National Institute of Advanced Industrial Science and Technology, Institute of Biotechnology and Industrial Technology, No. 17490 (FERM P-17490). The Saccharomyces (Saccharom)
yces) The mycological properties of Ko-CR-45 are shown below.

(1) The vegetative cells are egg-shaped (length: 5.85 μm)
It germinates and proliferates at a short diameter of 4.78 μm). (2) A clear film is formed. (3) No aggregation ability. (4) Form pseudohyphae. (5) Good formation of ascospores. (6) No arbutin resolution. (7) No assimilation of nitrate. (8) No vitamin requirement. (9) Fermentability of carbon source Glucose + galactose + sucrose + maltose + lactose-raffinose + (10) Utilization of carbon source glucose + galactose + sucrose + maltose + lactose-ethanol + where + is fermentation -Indicates that no fermentability or assimilation is observed.

[0039]

EFFECTS OF THE INVENTION According to the present invention, the yeast isolated from Kagoshima yeast, a shochu yeast, without any mutation treatment or cell fusion treatment, using the known technique of canavanine as an index, is compared with the original strain. With the same alcohol yield,
Isoamyl alcohol, isoamyl acetate, β-phenethyl alcohol, β-phenethyl acetate, etc., is a novel shochu yeast having the property of masking the odor specific to barley shochu by producing a large amount of barley shochu, and the barley shochu produced by the yeast is ion-exchanged. Even if the treatment and / or the activated carbon treatment is not carried out, a method for producing a barley shochu that has a masked odor peculiar to barley shochu and can be made into a low-alcoholic beverage with a body feeling is established. Until now, most barley shochu manufacturers in Kagoshima Prefecture have exported their manufactured barley shochu to major shochu manufacturers in Oita Prefecture.However, using the barley shochu manufacturing method of the present invention, advanced technology The company will be able to develop its own barley shochu without introducing new equipment and capital investment. Furthermore, with the increase in consumption of low alcohol beverages and the rise in the price of shochu due to the rise in liquor tax, the shift away from shochu is progressing. Also leads.

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Shinji Setoguchi 1445-1 Oda, Hayato-cho, Aira-gun, Kagoshima Inside the Kagoshima Industrial Technology Center (72) Inventor Hiroyuki Kamezawa 1445-1, Oda, Hayato-cho, Aira-gun, Kagoshima 1 Inside the Kojima Prefectural Industrial Technology Center (72) Inventor Harusaku Maseda 1445-1 Oda, Hayato-machi, Aira-gun, Kagoshima Pref. Inside Taen Kurigen Sake Brewery Co., Ltd. (72) Koji Ikeda, 11,356-1 Tonohara, Hiwaki-machi, Satsuma-gun, Kagoshima 356-1 F-term in Taen Kurigen Brewery Co., Ltd. (reference) 4B015 NB01 NG02 4B065 AA80X AC20 CA42

Claims (5)

[Claims] 1. Saccharomyces Ko-C, a novel shochu yeast selected from Kagoshima yeast (Saccharomyces cerevisiae), a yeast for shochu in the production of barley shochu, based on resistance to canavanine as an index.
R-45 [Seikoken No. 17490 (FERM P-
17490)] Yeast. 2. In the production of barley shochu, an aroma component: isoamyl alcohol content of 400 mg / l or more, isoamyl acetate content of 6.0 mg / l or more, β-phenethyl alcohol content of 90 mg / l or more, The Saccharomyces (Saccharomyces) according to claim 1, which gives a product having a β-phenethyl acetate content of 5.0 mg / l or more.
yces) Ko-CR-45 [Seikoken Kenkyu No. 17490]
No. (FERM P-17490)] yeast. 3. Saccharomyces Ko according to claim 1 or 2.
-CR-45 [Seikoken Bacteria No. 17490 (FERM)
P-17490)] A method for producing barley shochu, comprising using yeast. 4. A food or drink obtained by using the yeast according to claim 1 or 2. 5. The food or drink according to claim 4, which is a barley shochu obtained using the yeast according to any one of claims 1 and 2.