JP2002238542A - Low alcohol sake and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a low alcohol Sake (rice wine) which has a refreshing sour taste and has the taste and flavor in good balance, and to provide a method for producing the low alcohol Sake. SOLUTION: The low alcohol Sake is characterized by having an ethanol concentration of 6.0 to 11.0 v/v%, a Sake degree of -40 to -15, and an acid degree of 5.0 to 8.0. The method for producing the low alcohol Sake is characterized by using white malt as at least a part of raw materials in a four step fermentation process on the preparation of the Sake. The citric acid content of the low alcohol Sake is preferably 1,500 to 3,500 mg/liter. Thereby, the good low alcohol Sake not having a watery taste, having a refreshing sour taste, and having the sour taste, sweetness and flavor in good balance is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a low-alcohol sake having a refreshing acidity and a good flavor balance, and a method for producing the same.

[0002]

2. Description of the Related Art Normal sake has an ethanol concentration of 15 v.
/ V% is generally used, but in recent years, alcoholization has progressed, and various studies have been made on sake having a lower ethanol concentration than ordinary sake and a method for producing the same.

For example, in Japanese Patent No. 3035592,
Ethanol concentration 4.0 to 12.0 v / v%, sake degree-
A low alcohol sake having an acidity of 50 to -25 and an acidity of 1.5 to 4.0 is disclosed, but it is described that if the acidity exceeds 4.0, the acidity becomes too strong. In addition, there is a low-alcohol sake of high sugar and high acid type with a sake degree of -80 to -70 and an acidity of about 5.0 to 7.0, but it is extremely sweet and sour, and although it is not watery, it is different from sake It is described as having a flavor. There is no description of a low alcohol sake having a high acidity and a good flavor in the slightly sweet sake range.

On the other hand, in the method of producing sake, a four-stage charging method is often used, for example, Japanese Patent Publication No. 56-124.
No. 32 discloses a method of performing four-stage preparation of water and koji during the sake mash fermentation and continuing the fermentation.
However, in this publication, there is no specific description of the type of koji mold used, and the obtained sake has a low acidity, and a high acidity sake has not been obtained. Also, JP-A-48-899
No. 4 discloses a method for producing sake using white koji. However, this publication describes a method of using white koji as the koji at the time of sake brewing, but does not describe a four-stage brewing method or low alcohol sake. In general, when white koji is used at the time of preparation, compared to the case of using yellow koji used in ordinary sake, the flavor peculiar to sake is reduced, the balance of flavor is lost, and the flavor of the original sake is reduced. I can't get it.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a low-alcohol sake having a refreshing acidity and a good flavor balance in view of the prior art, and a method for producing the same.

[0006]

SUMMARY OF THE INVENTION To summarize the present invention, the first invention of the present invention is an ethanol concentration of 6.0 to 11.0.
v / v%, sake degree -40 to -15, acidity 5.0 to 8.
The second invention relates to the low alcohol sake according to the first invention, wherein the main component of the acidity is citric acid, and the content thereof is 1500 to 3500 mg / liter. The third invention relates to the method for producing low-alcohol sake of the first or second invention, wherein white koji is used as at least a part of the raw material in a four-stage charging method in sake production.

The present inventors have conducted intensive studies in order to provide a low alcohol sake having a refreshing acidity and a good flavor balance. As a result, in the four-stage mashing method in sake production, by using a four-stage mash saccharified using white koji, it contains a lot of citric acid and has a high acidity while being in the range of slightly sweet sake sake, and The present inventors have found a method for producing low-alcohol sake that has an organoleptically refreshing acidity and a good flavor balance, and completed the present invention.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be specifically described below. The low-alcohol sake referred to in the present invention is a sake having a lower ethanol concentration than ordinary sake, wherein the ethanol concentration is 6.0 to 11.0 v / v% and the sake concentration is-
It refers to sake with a range of 40 to -15 and acidity of 5.0 to 8.0. If the ethanol concentration is less than 6.0 v / v%, it becomes watery, and if it exceeds 11.0 v / v%, it departs from the range of low alcohol sake. Preferably, 7.5 to 9.
It is in the range of 5 v / v%. On the other hand, when the sake degree exceeds -15 or the acidity becomes less than 5.0, the richness and the acidity are lost and the water becomes watery. On the other hand, if the sake degree is less than -40 or the acidity exceeds 8.0, the sweetness and sourness are too strong to obtain a sake having a good flavor balance. Preferably, the sake degree is in the range of -35 to -20, and the acidity is in the range of 5.0 to 7.0. Ethanol concentration (alcohol content), sake degree, and acidity are analyzed by the method described in the 4th Revised Revision of the National Tax Agency prescribed analysis method, the unit of ethanol concentration is v / v%, and the unit of acidity is N / 10 NaOH ml /
10 ml.

The citric acid in the low alcohol sake referred to in the present invention is a main component of the acidity obtained by the above method,
It is linked to the value of the acidity, but is preferably in the range of 1500 to 3500 mg / liter. When the amount is less than 1500 mg / liter, the acidity is reduced and the user does not feel refreshed. On the other hand, if it exceeds 3500 mg / liter, the sourness is too strong, and bitterness and astringency are felt, making it unsuitable for drinking.

[0010] The term "white koji" as used in the present invention refers to a koji produced by using a white koji mold such as Kawachi bacteria (Asp. Kawachii). The koji making method may be a method using a koji box or a machine koji making method. The conditions for making koji are not particularly limited. For example, after inoculating steamed rice with seed koji of white koji, the rice is cultured at 20 to 45 ° C. for about 20 to 60 hours to produce white koji. White koji contains a large amount of citric acid, and sake produced using the four-stage charging method of white koji also preferably contains a large amount of citric acid derived from white koji.

The four-stage mashing method referred to in the present invention is a method of adding a saccharified liquid such as white rice (hereinafter referred to as a four-stage mash) to sake mash at the end of fermentation produced by a usual method in the manufacture of sake. Yes, steamed rice four-stage, enzyme four-stage, amazake four-stage, sake mother four-stage,
There are four stages of cake. The four-stage preparation method is often used when producing sweet sake. For example, in the fourth stage of the enzyme, steamed rice is put into warm water of 50 to 55 ° C. to which an enzyme agent is added and mixed, and after stirring well, the mixture is maintained at about 55 ° C. for 8 to 15 hours to produce a saccharified solution. It is a method of adding to mash. In producing the four-stage moromi of the present invention, white koji may be used as at least a part of the raw material, and may be used in combination with yellow koji or black koji. For example,
After putting white koji in place of the steamed rice and stirring well, the saccharified liquid can be similarly produced by keeping the mixture at about 55 ° C. for 8 to 15 hours. An enzymatic agent may be added, or the saccharification can be performed by an enzyme contained in white koji without adding it. In this way, a four-stage moromi of white koji is obtained. Although there is no particular limitation on the method for producing the moromi before the addition of the four-stage moromi, it is preferable to use yellow koji to obtain the original flavor of sake.

Next, the method for producing low alcohol sake referred to in the present invention will be described. For example, first, sake mash produced by the four-stage charging method of white koji as described above is placed in the upper tank to obtain a high acid and concentrated sake. At this time, the alcohol addition before the upper tank may or may not be added depending on the ethanol concentration of the desired low alcohol sake. The sake mash may be placed in the upper tank immediately after the four-stage addition, but it is more preferable that the mash is aged for about 3 to 10 days and then the upper tank has a better balance of flavor. The obtained high-acid, concentrated sake can be diluted with water according to the required alcohol concentration to obtain a low-alcohol sake. Giving effervescence to the obtained low alcohol sake can be arbitrarily performed.

[0013]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 White koji four-stage mash 75% polished white rice was immersed in charging water for 2 hours, drained for 30 minutes, and steamed for 50 minutes. After allowing the steamed rice to cool to near room temperature, 0.7 g of white koji seed koji per kg of white rice
Inoculate and incubate in a thermo-hygrostat at 38 ° C for 26 hours, then reduce the temperature to 33 ° C and incubate for 22 hours,
White koji was obtained.

To 1 kg of the koji obtained by the above-mentioned method, 1.5 liters of charging water are added, and the mixture is sufficiently stirred.
After holding for a time, a four-stage moromi of white koji was obtained. As a control, koji was produced using yellow koji seed koji, and a four-stage mash of yellow koji was obtained in the same manner as described above. Table 1 shows the results of analysis of the degree of heavy Baume (hereinafter referred to as Baume), acidity, amino acidity, glucose (glucose), and extract content for each mash.
The analysis was conducted in accordance with the method described in the 4th Amendment of the National Tax Agency's prescribed analysis method. The unit is N / 10 NaO for amino acid degree.
H ml / 10 ml, glucose is represented by w / v%, and extract is represented by w / v%.

[0016]

[Table 1]

As shown in Table 1, although the four-stage moromi of white koji is almost the same as the four-stage moromi of yellow koji, its baume and amino acid content are similar, but it has the characteristic that the acidity is considerably high. .

Example 2 Low Alcohol Sake First, sake mash was produced by a four-stage charging method. 1000 g of total rice
Is shown in Table 2.

[0019]

[Table 2]

The preparation was carried out in three stages, namely, adding, naka and tsume, and yellow koji was used for the preparation. The charging temperature and the temperature during the fermentation were kept constant at 15 ° C. On the 19th day after the preparation, the four-stage moromi of white koji or the four-stage moromi of yellow koji produced in Example 1 and the alcohol for the raw materials were added to obtain a sake mash. After adding the four-stage moromi, the mixture was allowed to stand at 15 ° C. for 7 days to ripen, and then the solid content was removed using a centrifuge to obtain a low alcohol sake. Table 3 shows the results of the general analysis of the original sake.

[0021]

[Table 3]

Next, the undiluted sake obtained by the above-mentioned method is mixed with water for 9 v.
/ V% to obtain a low alcohol sake. Table 4 shows the general analysis results of low-alcohol sake using white koji four-stage mash (Invention 1) and low-alcohol sake using yellow koji four-stage mash (Comparative Example 1).

[0023]

[Table 4]

Next, the organic acid analysis of the low alcohol sake was conducted, and the results are shown in Table 5. The analysis was performed by a separation method using an ion exclusion method and a high performance liquid chromatography method using a pH buffered electric conductivity detection method.

[0025]

[Table 5]

The resulting low alcohol sake was subjected to a sensory test. Comparative Example 1 was evaluated as having poor acidity and having a solid sticky sweetness.
As shown in the above, the citric acid content was high, the taste was refreshingly sour in addition to the taste of sake, and it was evaluated that the sake quality had a pleasant sweet taste. Further, the foaming low alcohol sake obtained by blowing carbon dioxide gas to the low alcohol sake of the present invention 1 and the comparative example 1 at a gas pressure of 20 ° C. at 1.5 kg / cm ² was similarly subjected to a sensory test. As a result, the present invention 1
The low-alcohol sake, into which carbon dioxide was blown, had a refreshing acidity and a synergistic effect of refreshing feeling by blowing carbon dioxide, and exhibited a good flavor.

Example 3 Investigation of Sake Degree and Acidity of Low Alcohol Sake The most important factor in the sake quality design of low alcohol sake in the present invention is the setting of sake degree and acidity. A sake mash was produced in the same manner as in Example 2, and the ethanol concentration was adjusted to 1 by adjusting the addition amount of the four-stage moromi and the addition amount of the raw material alcohol.
Original sake 1 of Baume 3.0 at 7.2 v / v%, Original sake 2 of Baume 7.0 at 15.2 v / v%, Original sake 3 of Baume 2.5 at ethanol concentration of 17.6 v / v%, ethanol Original sake 4, Baume 8.0 at a concentration of 14.9 v / v%
At a concentration of 15.9 v / v% of ethanol, an original sake 5 of Baume 4.5 was produced. After undiluted sake 1 was diluted with water so as to have an ethanol concentration of 9 v / v%, the acidity was adjusted to 5.0 using citric acid to obtain a low alcohol sake having a sake degree of -15 (present invention 2). After undiluted sake 2 was diluted with water to an ethanol concentration of 9 v / v%, the acidity was adjusted to 8.0 using citric acid to obtain a low alcohol sake having a sake degree of -40 (the present invention 3). After the original sake 3 was diluted with water so as to have an ethanol concentration of 9 v / v%, the acidity was adjusted to 6.0 using citric acid to obtain a low alcohol sake having a sake degree of -10 (Comparative Example 2). After undiluted sake 4 was diluted with water so as to have an ethanol concentration of 9 v / v%, the acidity was adjusted to 6.0 using citric acid to obtain a low alcohol sake having a sake degree of -50 (Comparative Example 3). The original sake 5 was diluted with water so as to have an ethanol concentration of 9 v / v% to obtain a low alcohol sake having a sake degree of -25 (Comparative Example 4). After undiluted sake 5 was diluted with water so as to have an ethanol concentration of 9 v / v%, the acidity was adjusted to 8.5 using citric acid to obtain a low alcohol sake having a sake degree of -25 (Comparative Example 5). The obtained low alcohol sake was subjected to a sensory test by 10 panelists using a 5-point method (1: good to 5: bad). The sensory evaluation of the taste balance is represented by the average value of ten sensory evaluations and comments, and the results are shown in Table 6.

[0028]

[Table 6]

From Table 6, it can be seen that both Invention 2 and Invention 3 have a refreshing acidity and a good balance of flavor and low alcoholic sake. However, Comparative Example 2 in which the sake degree is as low as -10, which is a poor quality, is a liquor with a watery and sour taste. In Comparative Example 3 in which the sake degree is -50 and the extract content is high, the sweetness is too strong and the acidity is poor, so that the heavy sake quality is not obtained. Comparative Example 4, which has a sake degree of -25 and an acidity of 4.5, is not good because the refreshing acidity is unsatisfactory and the liquor quality has a blurry sweetness. Further, Comparative Example 5, in which the sake degree is -25 and the acidity is 9.0, the sourness is too strong, the bitterness and the astringency become conspicuous, and the balance of flavor is poor. From the above results, the preferable range of the sake degree of the low alcohol sake having a refreshing acidity is -40 to -15, and the preferable range of the acidity is 5.0 to 8.0.

[0030]

According to the present invention, there is provided a low-alcohol sake having a refreshing acidity without wateriness, a good balance of sweetness and acidity, and a good balance of flavor, and a method for producing the low-alcohol sake. be able to.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yoshihisa Toda 20 headquarters, Tojokocho, Shijo-dori Karasuma-Higashi, Shimogyo-ku, Kyoto-shi, Kyoto Inside the head office of Takara Shuzo Co., Ltd. 20 Shijo-dori Karasuma Higashi-Nagacho Tokoho-cho F-term (reference) 4B015 GG02 GG15 GG17 GP01 GP02 GP04

Claims (3)

[Claims] 1. An ethanol concentration of 6.0 to 11.0 v / v.
% Alcoholic beverage having a sake degree of -40 to -15 and an acidity of 5.0 to 8.0. 2. The citric acid content is 1500-3500 m
The low alcohol sake according to claim 1, wherein the amount is g / liter. 3. The four-stage charging method in sake production,
3. The method for producing low alcohol sake according to claim 1, wherein white koji is used for at least a part of the four-stage raw material.