JP2003265159A - Method for producing low-alcoholic sake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a new low-alcoholic Sake which maintains the flavor balance because of 5-20% of an essence component composed of oligosaccharides even in the case of a low alcoholic content, suppresses the production frequency of an off-flavor due to the concentration of pyruvic acid not higher than the detection limit and further freely produces various kinds of low-alcoholic Sakes because the alcoholic and essence component ratios are changed by changing the preparation blending. <P>SOLUTION: The method for producing the low-alcoholic Sake comprises replacing a part of Koji rice with an enzyme preparation obtained by blending transglucosidase with α-amylase or the transglucosidase itself or the α-amylase itself, preparing a fermentation material with raw material rice, saccharifying the prepared material, then directly or press filtering the resultant material, heating the saccharified or filtered material, inactivating enzymes, completing the saccharification and fermenting the saccharified material directly or in the presence of an acid. Thereby, the low-alcoholic Sake with 5-12% of the alcoholic component and 5-20% of the essence component is produced. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention has an alcohol content of 12
The present invention relates to the production of a new type of low-alcohol sake which has a sweetness and a harmony of flavors while having a low-alcohol sake content of less than%.

[0002]

2. Description of the Related Art Sake is usually produced with an alcohol concentration of
It is around 20% (volume%) at the stage of storage and around 16% (volume) at the stage of bottling and consumption, and the alcohol content is considerably higher than that of other alcoholic beverages such as wine and beer. However, recently, softening of alcoholic beverages has become a global trend, and consumption of low-alcohol beverages such as wine and beer is increasing.

Therefore, even in sake, attempts have been made to produce low-alcohol sake from the viewpoints of diversification and health-oriented sake, but in the past, simply diluting raw sake with water or carbonated water, or preparing it. To increase the ratio of pumped water,
In other words, the method of increasing the ratio of pumped water at the time of preparation was merely used.

However, even though the alcohol concentration can be lowered by this method, the content of the taste component becomes small, and the taste becomes a light taste with no richness, which is not an excellent low alcohol sake. In particular, when a low-alcohol sake with an alcohol content of 12% or less is used, the extract content is also diluted and becomes watery, and the disadvantage of unbalanced flavors cannot be avoided.

[0005]

Despite such drawbacks, there is a great need for low-alcohol sake, so that it has been conventionally practiced to dilute raw alcohol to produce low-alcohol sake. , The conventional low-alcohol sake compensates for its wateryness and light taste, so it has to be placed in the upper tank when a large amount of extract remains, and as a result, sake with the intended sugar composition is produced. Is difficult and
In addition, since fermentable sugars such as glucose remain when the extract content is large, the problem that the concentration of pyruvic acid is high and the occurrence frequency of off-flavor (diacetyl, acetaldehyde, etc.) after production is high is unavoidable. There was a long-awaited solution.

[0006]

Means for Solving the Problems The present invention has been made to solve the above-mentioned problems. However, if ordinary sake is made up of a delicate balance, the alcohol content will decrease if it is diluted, but there is also an extract content. Since it decreases and loses richness, it is not an exaggeration to say that it is essentially impossible to achieve both reduction of alcohol content and maintenance of extract content and richness as long as the dilution method is used. Actually, even if the extract content is adjusted as described above, the target low alcohol sake is not obtained.

The present invention has been made in order to solve such a problem that is difficult to solve and solve the problem. However, since the problem is very difficult, the present inventors have solved the problem. From the viewpoint that it is necessary to completely change the idea of the measures, as a result of thorough investigation from various directions, it was found that it was necessary to revise it from the root, not only to dilute the original sake but also to the method of manufacturing sake, which is the basis of it. The scope of consideration was expanded and examined.

[0008] As a result, if the production of sake is carried out by a parallel multiple fermentation method in which saccharification and fermentation are carried out simultaneously in parallel, the reaction is complicated and delicate, and it is very difficult to control various factors. In view of a certain point, it was decided to solve the above-mentioned problem by drastically changing the idea, separating the production of sake into saccharification and fermentation (that is, performing saccharification and then fermentation treatment), and simplifying the thinking.

Then, according to the above, in the conventional brewing of sake, after saccharification with koji, heating is performed to inactivate the enzyme to complete the saccharification, and then the saccharified solution is fermented,
In other words, I implemented a method that simply separates saccharification and fermentation,
That alone was not enough to achieve the desired purpose.

Therefore, as a result of further diligent research, the present inventors have found that koji, transglucosidase, α
-Adopting a combined use of amylase agent, that is, koji, transglucosidase, and α-amylase are used together in the saccharification step for saccharification treatment, and then heated to inactivate the enzyme to complete the saccharification step, When yeast was added to the saccharified solution obtained in step 1 and alcohol fermentation was performed, the ratio of non-fermentable sugar in sake was significantly increased (on the contrary, fermentable sugar was significantly reduced. ), It is possible to obtain a low-alcoholic sake with a sweetness, extract, and richness, and even though it started from the idea of separating saccharification and fermentation, in actual operation it was possible to separate both steps. We also confirmed that it can be carried out continuously (that is, it can be carried out continuously without stopping saccharification and fermentation in the middle), and the extract content is high and the alcohol content is in harmony with the flavor. The first time was successful in the production of low-alcohol sake of 2% or less.

That is, after using trans-glucosidase itself or an enzyme preparation containing trans-glucosidase for producing non-fermentable oligosaccharides and α-amylase itself or an enzyme preparation containing α-amylase, and koji together,
By increasing the content of oligosaccharides by saccharifying with raw rice and then saccharifying it, it is possible to suppress the decrease in the content of oligosaccharides by heating to deactivate the function of the remaining enzyme, and to reduce the alcohol content. It was the first time that the production of low alcohol sake having 5 to 12% and an extract content of 5 to 20% was successful, and the present invention was completed. Hereinafter, the present invention will be described in detail.

In order to carry out the present invention, transglucosidase, α-amylase and koji are used in combination and then saccharified with raw rice and the starch in the raw rice is α.
-Amylase produces maltose and the like, which are converted into glucose and non-fermentable oligosaccharides by the transposition action of transglucosidase. In addition, glucose is produced by glucoamylase in koji. Fermentable sugars such as glucose make up alcohol by fermentation, and the oligosaccharides that make up make up an extract, which makes it possible for the first time to produce low-alcoholic sake with sweetness and richness.

As the transglucosidase, not only the enzyme itself but also a formulated enzyme agent (commercially available) can be used, and also an enzyme derived from a microorganism can be used. For example, Aspergillus cytoii I, a type of Aspergillus niger
It can be obtained by culturing AM2241 in a liquid medium such as corn meal or CSL, but since the crude enzyme contains glucoamylase, it must be purified before use. Briefly, the purification method was performed by adding the culture filtrate to Diaion WA-20.
It is possible to obtain a transglucosidase containing almost no target glucoamylase by passing it through a basic anion exchange resin such as, and removing an acidic substance such as an organic acid, and then passing through an acidic cation exchange resin such as Amberlite CC-50. it can.

The concentration (addition amount) of transglucosidase is 0.01 to 5 g, preferably as transglucosidase enzyme agent (α-glucosidase "Amano": Amano Enzyme Co., Ltd. trade name), when 200 g of total rice is used. It is standard to use 0.05 to 0.2 g. The amount of enzyme used may be larger than the above range if cost is not considered, and if the amount used is smaller than the above range, the saccharification time may be extended, so the above range is tentative. It is a guideline and you may deviate from it.

As the α-amylase, not only the enzyme itself but also a formulated enzyme agent (commercially available product) can be used, and an enzyme derived from a microorganism can also be used.

The use concentration (addition amount) of α-amylase is
When the total rice amount is 200 g, the amount of α-amylase (Wako Pure Chemical Industries, Ltd.) is 0.001 to 0.1 g, preferably 0.1.
It is standard to use 01-0.05 g. The amount of enzyme used may be larger than the above range if cost is not considered, and if the amount used is smaller than the above range, the saccharification time may be extended, so the above range is tentative. It is a guideline and you may deviate from it.

In addition, transglucosidase and α-
Amylase-based four-stage enzyme preparation (Gluc TGB:
It is also possible to use Amano Enzyme Inc. product name). The standard concentration (addition amount) is 0.01 to 0.5 g, preferably 0.05 to 0.2 g, when 200 g of total rice and 10% koji rate are used. In addition,
The amount of enzyme used may be more than the above range if cost is not considered, and if the amount used is less than the above range, the saccharification time may be extended, so the above range is a rough guide. There is no problem and you can deviate from it.

[0018] Although β-amylase is further added to Gluc TGB, it has the same function as β-amylase and α-amylase to decompose starch to produce maltose. The use of TGB is also useful in this respect. Therefore, the present invention
-The use of amylase is also included. In the present invention, it is preferable to use transglucosidase as a main component (50% or more) as an enzyme, and to use α-amylase (and β-amylase if desired) in combination therewith.

As the acidic protease, not only the enzyme itself but also a formulated enzyme preparation (commercial product) can be used, and also an enzyme derived from a microorganism can be used.
Examples thereof include acid proteases of filamentous fungi such as Aspergillus, Rhizopus, Mucor, Penicillium and the like. Protease can be used as an enzyme agent mixed with transglucosidase, and both enzymes may be added and used separately.

The concentration (addition amount) of protease to be used is 0.0001 to 0.2 g, and preferably 0.000 as an acidic protease enzyme agent (Protease MG: trade name of Amano Enzyme Inc.), when the total rice amount is 200 g. 004 ~
It is standard to use 0.1, more preferably 0.006 to 0.05 g. The amount of enzyme used may be higher than the above range if cost is not considered, and if the amount used is less than the above range, the saccharification time may be extended, so the above range is tentative. It is a guideline and you may deviate from it. The amount of both enzymes used other than when the koji ratio is 10% may be appropriately determined according to the case of 10%.

The above-mentioned enzyme is added at a koji rate of 10%. By increasing or decreasing the koji rate, the glucose concentration can be increased or decreased, and the alcohol concentration after fermentation can be increased or decreased. By increasing or decreasing the koji ratio in this way, the proportion of the alcohol content and / or the extract content can be adjusted. According to the sake tax law, the amount of enzyme agent added is “1/1000 or less of the weight of raw materials used in combination with rice koji” as a category of sake, and this range is used in the production and sale of low alcohol sake. Although the amount of enzyme added will be within the range, production of a low-alcoholic beverage itself is possible even if it deviates from this range.

For saccharification, moromi containing the above enzyme added is subjected to a conventional method, for example, 50 to 60 ° C. and 10 to 20.
The saccharification process is completed by maintaining the temperature for about a time and then inactivating the enzyme by heat treatment. The heat treatment includes all the usual treatments for deactivating the enzyme, but is usually 81 ° C or higher, preferably 82 ° C or higher, for example, 83 to 95 ° C, and is a treatment for about 10 to 60 minutes. To do. Then, it is cooled to, for example, 20 to 30 ° C.

After that, a fermentation process is performed. The fermentation treatment may be performed according to a conventional method. For example, yeast is added as it is in the presence of an acid such as lactic acid or without the presence of an acid to produce sake at a mashing temperature of about 10 to 20 ° C. Yeast can also be added in the form of liquor. As yeasts, various yeasts such as association yeasts are widely used. For example, as yeasts for sake, kyokai yeasts (K601, K701, K901, K1001, K7,
K9, K14, K15, etc.), yeast for shochu, No. 2 for Kyokai shochu (hereinafter S-2), etc., yeast for wine, No. 1, 3 for Kyokai wine (hereinafter W-1, W-
3), EC1118, etc. as yeast for beer, NCYC
1333, London, NCYC2337, W68, NC
YC242 or the like is used as appropriate.

After the fermentation process is completed in this way, low-alcoholic sake having an alcohol content of 5 to 12% and an extract content of 5 to 20% can be produced.
It is also possible to produce sake with a lower alcohol content of up to 8.5%, and yet with a sufficient amount of richness. The low-alcoholic sake produced according to the present invention, which has a low alcohol content but a large amount of extract content and is sweet and rich, has not been known so far and is novel. Furthermore, the low-alcoholic sake according to the present invention did not show any change in sugar composition even after being stored fresh after being produced.

The present invention has one major feature in that it employs a constitution in which the enzyme is inactivated by heating after saccharification treatment and then fermentation treatment, instead of the conventional complicated parallel multiple fermentation. As described above, the present invention performs fermentation treatment after the saccharification treatment is completed, in other words, it distinguishes the saccharification step and the fermentation step, so that the reaction becomes simple, and the result depends on the raw material used. It became possible to predict.

Therefore, according to the above,
And / or by changing the amount of koji used, the amount of enzyme, the heat treatment and other conditions, it is possible to adjust the alcohol content and the extract content of the sake product according to the place described later. In other words, by confirming these relationships in advance as data, the amount of koji used to produce a low alcohol sake having the desired alcohol content and extract content, the amount of enzyme, etc. can be estimated beforehand. It is possible to systematize the production of low-alcohol sake, and it is possible to computerize and automate.

The production of low-alcohol sake using an enzyme agent in combination with a koji ratio of 10% has been described above, but other koji ratios may be treated according to the case of 10%. Hereinafter, experimental examples and examples of the present invention will be described.

[0028]

[Experimental Example 1] 200 g of total rice, 10% koji ratio, α
-Transglucosidase enzyme agent containing amylase (Gluc TGB: trade name of Amano Enzyme Inc.) 0.
An enzyme agent containing 0.02 g of an acidic protease (Protease MG: trade name of Amano Enzyme Co., Ltd.) was added to 1 g of the raw material to prepare a stock material having a pumping water ratio of 200% (Table 1).

[0029]

[Table 1]

The following experiment 1 was conducted on the above-mentioned charged raw materials.
-A and 1-b were performed to examine changes in sugar composition, and in Experiment 1-a, changes in saccharification power due to heating of the saccharified solution were also examined. In addition, all the experiments were conducted by using a combined enzyme agent containing transglucosidase, α-amylase and acid protease in combination with koji.

(Experiment 1-a) 10 ml each was dispensed into a sterilized test tube, and the untreated sections, 65, 70, 75, 80, 85
And the heating section for each 90 minutes at 90 ° C is adjusted, and the residual saccharifying enzyme activity is measured by a saccharifying power measurement kit (manufactured by Kikkoman Corporation).
It was measured at. Then, K901 yeast, which had been washed with sterilized water after culturing, was added to each so as to have a concentration of 10 ⁵ cells / ml, and a fermentation test was conducted at 25 ° C for 15 days.

(Experiment 1-b) 10 ml was dispensed into a sterilized test tube, and an untreated section and a section heated at 85 ° C. for 15 minutes were adjusted. After culturing each yeast, wash each yeast with 10 ⁵
The cells were added so as to be cells / ml and subjected to a fermentation test at 25 ° C. for 15 days. Yeast type: K601, K701, K901, K100
1, K14, K15, S-2, W-1, W-3, EC1
118, NCYC1333, London, W68, NCY
C242, NCYC2337

The results obtained are shown in the drawing. FIG. 1 shows changes in the saccharification power due to heating of the saccharified solution in Experiment 1-a. From the results of FIG. 1, it was revealed that the enzyme was inactivated by the heat treatment, and the inactivation became remarkable at a heating temperature of around 80 ° C.
It can be seen that it is remarkably deactivated at 5 ° C and completely deactivated at 90 ° C.

FIG. 2 shows the measurement results of sugar composition analyzed by HPLC. As is clear from these results,
By the heat treatment, the monosaccharide (DP1) located at the bottom and occupying the maximum content is reduced in the saccharified solution and the untreated yeast-free section, and for example, in the 85 ° C and 90 ° C sections, the monosaccharide (DP1) is reduced. ) Disappears completely, and disaccharide (DP
2) Only trisaccharides (DP3), tetrasaccharides (DP4) and higher oligosaccharides remain. In other words, by the fermentation after the heat treatment, only the monosaccharides (DP1) in the saccharified liquid group and the untreated yeast-free group completely disappeared, and the disaccharides (DP2), trisaccharides (DP3) and its It can be seen that almost all the above oligosaccharides remain.

As is clear from these results, the fermentable sugar (DP1) is decreased by the fermentation after the heat treatment, and the oligosaccharide (DP2 or more) which is a non-fermentable sugar is hardly changed. And this phenomenon appears clearly at 80 ° C,
It becomes remarkable above ℃.

FIG. 3 shows the results of Experiment 1-b, where NCYC242 and K601 in the central part of the drawing are used as a boundary, the left side thereof is an untreated section, and the right side thereof is 85 ° C. at 15 ° C.
The result of the treatment area is shown. As is clear from this result, in the untreated group, almost no sugar is present, or even if it is present, many monosaccharides (DP1: the lowest position in the graph) are present. DP1 at the lowest position in the untreated plot in all the treated plots
(Monosaccharides) disappeared completely
2, DP3, DP4 or higher oligosaccharide (disaccharide, trisaccharide,
It can be seen that the number of oligosaccharides having 4 or more sugars) is increasing. That is, according to the present invention, it has been proved that fermentable sugars (monosaccharides) are almost eliminated and the ratio of non-fermentable sugars is increased.

[0037]

[Example 2] 200 g of total rice using α rice (Nihonbare: rice polishing ratio 70%) and dried koji (Nihonbare: rice polishing ratio 70%)
Then, make the koji rate 10%, and use transglucosidase, α-
A small preparation test of sake was carried out using a commercially available enzyme preparation mainly composed of amylase and acid protease.

That is, the rate of pumping water was set to 200%, saccharification treatment (55 ° C., 15 hours) was first performed, followed by heat treatment (85 ° C., 15 minutes), and cooling to about 25 ° C.
After that, add lactic acid and yeast (K901 No. yeast) 1 per pumped water.
Add up to 0 ⁶ cells / ml, max. 15 ℃
Sake was produced at a moderate moromi temperature. (Table 2)

[0039]

[Table 2]

FIG. 4 shows the result of the small charging test, and Table 3 below shows the components of the obtained sake. In addition, the result of the panel test by 16 skilled panelists (5-point method, good 1-5
Bad), the score of this low alcohol sake was 2.6.
(Flavor harmony 3, sweet and astringent 2, sweet 2)

[0041]

[Table 3]

As a result, sake with an alcohol content of 8.1%, an extract content of 17.8%, an acidity of 1.8 and an amino acid content of 0.6 was produced. The ratio of oligosaccharides (2 sugars, 3 sugars, 4 sugars, 5 sugars, etc.) did not change during mash fermentation and after the upper tank. For example, disaccharides were about 7%, trisaccharides were about 3%, and pentasaccharides were about 1.5%, and the saccharides remained after fermentation and remained almost unchanged after the upper tank. On the other hand, glucose, which is a fermentable sugar, was detected only at a concentration around the analytical limit value after the fermentation was completed. Therefore, the concentration of pyruvic acid was below the detection limit, no off-flavor was generated, the quality of liquor was good, and a high score was obtained from the panel test results.

[0043]

Since the present invention is configured as described above,
Even in low-alcoholic sake having an alcohol content of 12% or less, the balance of flavors can be maintained because the extract content is 5 to 20% and the extract content is composed of oligosaccharides. Furthermore, since the concentration of pyruvic acid is also below the detection limit, it is possible to suppress the frequency of off-flavor generation. The ratio of alcohol content and extract content can be changed by changing the mixing composition such as changing the koji ratio, so it is an epoch-making manufacturing method that can freely design and manufacture various low alcohol sake. It is possible to automate and systemize alcoholic sake production.

According to the present invention, inactivation of residual saccharifying enzyme suppresses new production of fermentable sugars, which enables fermentation control by estimating alcohol content after fermentation.
It is also possible to rationalize manufacturing control. Further, as described above, fermentable sugars such as glucose are depleted, so that the amount of pyruvic acid becomes small even if the baume is high, and as a result, the generation of off-flavor (diacetyl, acetaldehyde, etc.) accompanying the termination of fermentation can be prevented.

In the present invention, the residual saccharifying enzyme is inactivated by heat treatment after the saccharification treatment, but the fermentation process can be continued and continuous treatment can be carried out without interruption. If desired, once the saccharifying enzyme is inactivated, the saccharified solution can be stored and subjected to fermentation treatment when necessary.
The saccharified liquid after deactivation can be used as a raw material for producing low-alcoholic sake, and can be put on the market.

[Brief description of drawings]

FIG. 1 shows changes in saccharification power due to heating of a saccharified solution.

FIG. 2 shows the results of Experiment 1-a.

FIG. 3 shows the results of Experiment 1-b.

FIG. 4 shows changes with time of each component in a small-preparation test.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Kuniaki Kiso             3-7-1 Kagamiyama, Higashihiroshima City, Hiroshima Prefecture Independent             Alcoholic Beverage Research Institute (72) Inventor Osamu Tokoshima             1-21-2 Nishishinbashi, Minato-ku, Tokyo Sake             Zoukai Central Association (72) Inventor Yuichi Akimoto             1-21-2 Nishishinbashi, Minato-ku, Tokyo Sake             Zoukai Central Association (72) Inventor Fujio Hata             1-21-2 Nishishinbashi, Minato-ku, Tokyo Sake             Zoukai Central Association

Claims (6)

[Claims] 1. A part of koji rice is replaced with an enzymatic agent prepared by mixing α-amylase with transglucosidase, or transglucosidase itself and α-amylase itself, charged with raw rice, saccharified, and then used as it is or in a tank. After heating, the enzyme is inactivated to end the saccharification, and the fermentation is carried out in the presence of an acid or as it is to contain 5 to 12% of alcohol and 5 to 20% of extract. Method for producing low alcohol sake. 2. The method for producing low alcohol sake according to claim 1, wherein the alcohol content is 5 to 8.5%. 3. The method for producing a low-alcoholic sake according to claim 1, further comprising a non-fermentable oligosaccharide as a sugar component mainly and having a low glucose content. 4. Further, the concentration of pyruvic acid is low, and the frequency of off-flavor is low, which is characterized in that
4. The method for producing a low alcohol sake according to any one of 3 above. 5. The production of a low-alcoholic sake according to any one of claims 1 to 4, characterized in that an enzyme preparation comprising a transglucosidase and an α-amylase mixed with an acidic protease is used as the enzyme preparation. Method. 6. A low-alcoholic sake which is produced by the method according to any one of claims 1 to 5 and which has an alcohol content of 12% or less and a well-balanced flavor.