JP2004113162A - Method for producing effervescent low-alcohol refined rice wine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing low-alcohol refined rice wine, free from watery feeling, full of body and well-balanced in flavor and having new type effervescent property though the refined rice wine has ≤12% low alcohol content. <P>SOLUTION: The method for producing the refined rice wine comprises replacing a part of malted rice with an enzymatic agent obtained by formulating transglucosidase with α-amylase or transglucosidase itself and α-amylase itself, charging raw material rice, saccharifying the rice and optionally heating the saccharified material and then deactivating the enzyme to finish the saccharification and carrying out fermentation of the saccharified material, optionally in the presence of an acid, filtering a part or all of unrefined rice wine with a coarse filtering material when the material attains a prescribed glucose concentration, packing fermented product into a pressure-resistant bottle or a hermetically sealing container. The refined rice wine has 0.1-0.5 MPa gas pressure, 3-12% alcohol content and 5-20% extract content. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to the production of a new type of low-alcohol sake that has a harmonious flavor while having a low alcohol content of 12% or less in alcohol content.
[0002]
[Prior art]
Conventional methods for producing sparkling low alcohol sake can be broadly divided into two methods. One is a conventional method of injecting carbon dioxide into a low-alcohol-concentrated liquor (for example, see Non-Patent Document 1), and the other is one of the conventional methods of producing carbon dioxide-containing sake. It uses a champagne method (for example, see Non-Patent Document 1).
[0003]
That is, in the above-mentioned one method, a low-alcohol-condensed liquor is once produced (for example, refer to Patent Document 1), and carbon dioxide gas is injected into the obtained low-alcohol-condensed liquor to make it effervescent. Is the way. Since this method injects carbon dioxide as an additive into sake, unlike the method in which carbon dioxide is spontaneously generated by fermentation, gas pressure can be controlled, but a special device is required.
[0004]
Another method is a method of imparting effervescence with carbon dioxide gas by secondary fermentation after bottling. In this method, mash is rubbed with coarse filter media at an appropriate time, sealed in a container and subjected to secondary fermentation.When the internal gas pressure reaches a certain pressure, fermentation is stopped by heating etc., and sparkling low alcohol sake Has been manufactured. In this method, since the fermentation is stopped halfway, there is a drawback that the frequency of occurrence of off-flavors such as diacetyl and acetaldehyde increases. Also, so-called "activated sake", which does not stop secondary fermentation in a container until the end, has been attempted. However, in the case of low alcohol, it is very difficult to control the activity of yeast with "activated sake", so the pressure inside the container increases, and there is the danger of breakage or rupture of the container, blowing at the time of opening, and alcohol content. Disadvantages such as excessive rise of
[0005]
[Patent Document 1]
JP-A-10-201462
[Non-patent document 1]
"Sake Industry-Korin Zensho 16", edited by Shoichi Yamada, published by Korin Shoin on May 10, 1967, p. 179.
[0007]
[Problems to be solved by the invention]
As described above, effervescent low alcohol sake by secondary fermentation is difficult to control the gas pressure because fermentation is stopped in a state where many fermentable sugars such as glucose remain, and the concentration of pyruvic acid is high. In addition, there is a disadvantage that the frequency of occurrence of off-flavors such as diacetyl and acetaldehyde after production increases. In addition, so-called "active sake" which does not stop the activity of yeast to the end, so-called "active sake" needs to have a high alcohol content so that yeast does not ferment to control fermentation. It was impossible.
[0008]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors have conducted extensive studies from various fields, and once produced low-alcohol sake, a system for imparting effervescence by secondary fermentation, that is, low-alcohol sake and champagne organic. For the first time, attention was paid to the combination.
[0009]
Thus, the present inventors have conducted intensive studies on the production of low alcohol sake, and as a saccharification step, adopted a koji / transglucosidase / α-amylase agent combination preparation, that is, koji, transglucosidase, α-amylase in the saccharification step. The saccharification treatment was performed in combination with the above, and thereafter, the enzyme was inactivated by heating to complete the saccharification process, and yeast was added to the saccharified solution obtained in this way, and the fermentation process was performed by alcohol fermentation. A useful new finding was obtained that the content of non-fermentable oligosaccharides in sake was increased, and a low-alcohol sake with rich extract and richness was obtained.
[0010]
That is, trans-glucosidase itself or non-fermented oligosaccharides or an enzyme preparation containing transglucosidase and an α-amylase itself or an enzyme preparation containing α-amylase, and koji are used in combination, and the raw rice is charged. By saccharification, the content of oligosaccharides is increased, and then, by heating and deactivating the function of the remaining enzyme, it is possible to suppress a decrease in the content of oligosaccharides, and the alcohol content is 3 to 12%. For the first time, the production of low alcohol sake with an extract content of 5 to 20% was successful.
[0011]
Further, the present inventors left fermented sugars such as glucose in the mash in the step of low alcohol liquor in this manner, and sealed the mash in a container for secondary fermentation. A useful new finding was obtained that a sparkling low-alcohol sake having a viscosity of 0.1 to 0.5 MPa, an alcohol content of 3 to 12%, and an extract content of 5 to 20% was obtained.
[0012]
The present invention has been made based on the above-described useful new findings, and is based on the use of koji in combination with transglucosidase itself or an enzyme preparation containing transglucosidase for producing non-fermentable oligosaccharides, and using the rice as a raw material. By charging and saccharifying, increasing the content of non-fermentable oligosaccharides, and then heating and deactivating the function of the remaining enzyme, it is possible to suppress the decrease in the content of non-fermentable oligosaccharides, In addition, it was possible to control the gas pressure by leaving the fermented sugar for the secondary fermentation to a desired gas pressure and sealing it in a container. The present invention employs a novel structure for producing such sparkling low alcohol sake having a gas pressure of 0.1 to 0.5 MPa, an alcohol content of 3 to 12%, and an extract content of 5 to 20%.
Hereinafter, the present invention will be described in detail.
[0013]
In order to carry out the present invention, transglucosidase, α-amylase and koji are used in combination, then the raw rice is charged and saccharified.The starch in the raw rice produces α-amylase to produce maltose and the like. However, due to the translocation action of transglucosidase, it is changed to glucose or non-fermentable oligosaccharides. In addition, glucose is produced by glucoamylase and the like in the koji. Fermentable sugars such as glucose make up alcohol by fermentation, and the produced oligosaccharides make up the extract, making it possible for the first time to produce sweet, rich, low-alcohol sake.
[0014]
As transglucosidase, not only the enzyme itself, but also a formulated enzyme preparation (commercially available) can be used, and an enzyme derived from a microorganism can also be used. For example, it is obtained by culturing Aspergillus cytoii IAM2241 which is a kind of Aspergillus niger, in a liquid medium such as cornmeal or CSL. However, since the crude enzyme contains glucoamylase, it is necessary to purify and use it. is there. In brief, the purification method is as follows. The culture filtrate is passed through a basic anion exchange resin such as Diaion WA-20 to remove acidic substances such as organic acids, and then passed through an acidic cation exchange resin such as Amberlite CC-50. As a result, a transglucosidase containing almost no target glucoamylase can be obtained.
[0015]
When the transglucosidase concentration (addition amount) is 200 g of total rice, the transglucosidase enzyme agent (α-glucosidase “Amano”: trade name of Amano Enzyme Co., Ltd.) is 0.01 to 5 g, preferably 0.1 g. It is standard to use from 0.5 to 0.2 g. The amount of the enzyme used may be larger than the above range if cost is not considered, or the saccharification time may be extended if the amount used is smaller than the above range. It is only a guide and you can deviate from it.
[0016]
As α-amylase, not only the enzyme itself, but also a formulated enzyme preparation (commercially available) can be used, and an enzyme derived from a microorganism can also be used.
[0017]
The concentration (addition amount) of α-amylase is 0.001 to 0.1 g, preferably 0.01 to 0.05 g, as α-amylase (Wako Pure Chemical Industries, Ltd.) when total rice is 200 g. It is standard to do. The amount of the enzyme used may be larger than the above range if cost is not considered, or the saccharification time may be extended if the amount used is smaller than the above range. It is only a guide and you can deviate from it.
[0018]
In addition, it is also possible to use a four-stage enzyme agent mainly composed of transglucosidase and α-amylase (four-stage TG-B: trade name of Amano Enzyme Co., Ltd.). It is standard to use 0.01 to 0.5 g, preferably 0.05 to 0.2 g, of the used concentration (addition amount) when the koji ratio is 10% with 200 g of total rice. The amount of the enzyme used may be larger than the above range if cost is not considered, or the saccharification time may be extended if the amount used is smaller than the above range. It is only a guide and you can deviate from it.
[0019]
The 4-stage TG-B is further blended with β-amylase, but β-amylase has the action of degrading starch and producing maltose in the same manner as α-amylase. The use of the four-stage TG-B is also useful in this regard. Thus, the present invention also encompasses the use of β-amylase. 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.
[0020]
As the acidic protease, not only the enzyme itself, but also a formulated enzyme preparation (commercially available) can be used, and an enzyme derived from a microorganism can also be used. For example, Aspergillus, Rhizopus, Mucor, Penicillium And acidic proteases of filamentous fungi. The protease can be used as an enzyme preparation mixed with transglucosidase, and both enzymes may be separately added and used.
[0021]
The concentration (addition amount) of the protease is 0.0001 to 0.2 g, preferably 0.004 to 0 g as an acidic protease enzyme agent (protease MG: trade name of Amano Enzyme Co., Ltd.) when the total rice is 200 g. It is standard to use 0.1 g, more preferably 0.006 to 0.06 g. The amount of the enzyme used may be larger than the above range if cost is not taken into consideration, or the saccharification time may be extended if the amount used is smaller than the above range. It is only a guide and you can deviate from it. The amount of both enzymes used except when the koji ratio is 10% may be determined appropriately according to the case of 10%.
[0022]
The amount of the enzyme added is a case where the koji percentage is 10%. By increasing or decreasing the koji percentage, 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 percentage in this way, the ratio 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 the raw material used in combination with rice koji" as a category of sake. Although the amount of the enzyme to be added is within the above range, the production of a low alcohol beverage itself is possible even if the amount falls outside this range.
[0023]
The saccharification is carried out by holding the mash to which the above-mentioned enzyme has been added, for example, at 50 to 60 ° C. for about 10 to 20 hours, and then inactivating the enzyme by heat treatment as it is or in the upper tank. Then, the saccharification step is completed. The heat treatment includes all the usual treatments performed to inactivate the enzyme, but is usually carried out at 81 ° C. or more, preferably at 82 ° C. or more, for example, at 83 to 95 ° C. for about 10 to 60 minutes. I do. Thereafter, it is cooled to, for example, 20 to 30C.
[0024]
Thereafter, a fermentation treatment is performed. The fermentation treatment may be performed according to a conventional method. For example, sake is produced at a mash temperature of about 10 to 20 ° C. by adding yeast in the presence of an acid such as lactic acid or the like without adding an acid. Yeast can also be added in the form of an alcoholic beverage. As yeast, association yeast and various other yeasts are widely used. For example, sake yeasts (K601, K701, K901, K1001, K7, K9, K14, K15, etc.) and sake shochu yeasts are used as sake yeasts. No. 2 for shochu (hereinafter S-2), etc., yeasts for wine, No. 1, 3 (hereinafter W-1, W-3) for wine, EC1118, etc., yeasts for beer, NCYC1333, London, NCYC2337, W68, NCYC242 and the like are appropriately used.
[0025]
When the fermentation step is completed in this manner, a low alcohol sake having an alcohol content of 3 to 12% and an extract content of 5 to 20% can be produced. It is also possible to produce sake, and low-bodied sake that Koku has enough. The low alcohol sake produced by the present invention, which has a high extract content despite its low alcohol content and has a sweet taste and richness, has not been known so far and is novel. Furthermore, no change was observed in the sugar composition of the low-alcohol sake produced in this manner, even after storage raw after production.
[0026]
Further, in the present invention, a foaming property is imparted by performing a so-called champagne treatment. That is, if fermentable sugars remain in the low-alcohol sake after production as described above, the fermentable sugars can be packed in a closed container and subjected to secondary fermentation to impart effervescence.
[0027]
If the desired gas pressure cannot be obtained even by the above treatment, the concentration of fermentable sugars such as glucose in the mash is measured in the process of producing low alcohol sake, and the sugar concentration at which the desired gas pressure is obtained is reached. At this time, it is packed in a closed container to perform secondary fermentation, and a desired gas pressure can be obtained. In this case, if the relationship between the fermentable sugar concentration and the gas pressure is confirmed in advance by an experiment, the operation can be performed accurately and easily, and the computerization is possible. Usually, a gas pressure in the range of 0.05 to 0.5 MPa is obtained by secondary fermentation of mash having a glucose concentration of 0.1 to 1%.
However, if the glucose concentration is too high (second fermentation at a glucose concentration of 1.5% or more), the pressure will be too high, which may cause breakage in a normal container, regardless of the pressure-resistant container.
[0028]
When the predetermined glucose concentration is reached in this way, the moromi is partially or entirely rubbed with a filter medium (preferably a filter medium such as a coarse filter cloth) and packed in a pressure-resistant bottle or a closed container for secondary fermentation. Let it. If desired, the solid-liquid separation may be carried out by centrifugation instead of the filter material treatment, or both may be used in combination.
[0029]
The secondary fermentation may be performed in a closed container or in a bottle. Usually, if fermentation is continued at 15 to 25 ° C. for about 5 to 15 days, the fermented sugar in the container will be consumed, and the desired low alcohol Happoshu is obtained.
[0030]
The present invention has one major feature in adopting a configuration in which the enzyme is inactivated by heating after the saccharification treatment, and then the fermentation treatment is performed, instead of the conventional complicated parallel double fermentation. As described above, the present invention performs the fermentation treatment after the saccharification treatment is completed, in other words, since the saccharification step and the fermentation step are distinguished from each other, the reaction becomes simple, and the result depends on the raw material used. Can be predicted for the time being.
[0031]
Therefore, the alcohol content and the extract content of sake products can be adjusted by variously changing the amount of koji used, the amount of enzyme, heat treatment and other conditions according to the above and / or as described below. It becomes possible. In other words, by confirming these relationships as data in advance, the amount of koji used, the amount of enzymes, etc. for producing low-alcohol sake having the desired alcohol content and extract content can be determined in advance. It is possible to systematize the production of low-alcohol sake, and it is also possible to use computerization and automation.
[0032]
Further, in the present invention, the fermented sugar is left in the low-alcohol sake produced in this manner, or the low-alcohol mash until the production of the low-alcohol sake, and the fermented sugar is filled in a closed container and foamed by secondary fermentation. By imparting the properties, to produce effervescent low alcohol sake, fermented sugar remaining in the sake or mash, effervescent low alcohol sake can be obtained, at that time, gas pressure and It is more preferable that the relationship with the fermented sugar is confirmed by an experiment, and the fermented sugar for the secondary fermentation is left so that a desired gas pressure is obtained. Usually, the secondary fermentation is performed until all the fermented sugar such as glucose is consumed. However, if desired, the secondary fermentation can be stopped in the course of the fermentation to allow the sugar to remain.
[0033]
When the remaining glucose is subjected to secondary fermentation, the remaining amount of glucose is usually in the range of 0.05 to 1.5%, preferably about 0.1 to 1%. When partially fermenting and leaving fermented sugar (the fermentation is stopped halfway, glucose remains), usually the residual amount of glucose is in the range of 0.05 to 5%, and about 0.1 to 1%. It is preferable that the low-alcohol sake or moromi having such a sugar concentration is subjected to secondary fermentation so that the gas pressure is 0.05 to 0.6 MPa, the alcohol content is 3 to 12%, and the extract content is 3 to 25%. A sparkling low alcohol sake can be obtained, and further, a sparkling low alcohol sake having a gas pressure of 0.1 to 0.5 MPa, an alcohol content of 5 to 8.5%, and an extract content of 5 to 20% can be obtained. it can.
[0034]
In the above, the production of low-alcohol sake using an enzyme agent in the case of a koji ratio of 10% has been described. Other koji ratios may be treated according to the case of 10%.
Hereinafter, examples of the present invention will be described.
[0035]
Embodiment 1
A commercial enzyme preparation containing transglucosidase and α-amylase using α rice (Nipponbare: 70% rice polishing rate) and dried koji (Nipponbare: 70% rice polishing rate), 2,000 g total rice, 10% koji percentage, and transglucosidase and α-amylase 1.0 g of TG-B for four-stage (manufactured by Amano Enzyme Co., Ltd.) and 0.6 g of acidic protease agent (protease MG: manufactured by Amano Enzyme Co., Ltd.) were added. Was done.
[0036]
First, saccharification treatment (55 ° C., 15 hours) is performed, followed by heat treatment (85 ° C., 15 minutes), cooled to about 25 ° C., and then 3 ml of lactic acid and yeast (K901 yeast) are pumped. Per 10 ⁶ cells / ml, fermented at a maximum mash temperature of about 15 ° C., filtered to a predetermined glucose concentration (0.5%) with a coarse filter medium, bottled, and bottled at 25 ° C. For 7 days in a bottle. The temperature of the secondary fermentation can be any number of times as long as the yeast can be fermented, and during the secondary fermentation, the fermentation may be performed until the fermented sugar disappears. It should be long.
[0037]
Table 1 shows the components of the obtained sake. Oligosaccharides in the saccharified solution remained after fermentation, and the concentration of monosaccharides mainly composed of glucose, which is a fermentable sugar, was lower than the analytical limit during sake brewing. Further, the concentration of pyruvic acid is about traces, no off-flavor is generated, and the quality of the sake is good. The results of sensory evaluation (5-point method, good 1-5 bad) by 13 skilled panels are average. 2.31, which was good.
[0038]
(Table 1)
───────────────────
Alcohol 8.1%
Extract 17.8%
Acidity 2.2
Amino acid content 0.5
Gas pressure 0.25MPa
Monosaccharides Non-detectable disaccharides 6.18%
Trisaccharide 3.16%
1.62% of tetrasaccharides
Pentasaccharide 0.73%
Hexasaccharide 0.23%
Heptasaccharide 0.18%
Pyruvic acid
[0039]
【The invention's effect】
Since the present invention is configured as described above, even a sparkling low-alcohol sake having an alcohol content of 12% or less has a refreshing mouthfeel at a gas pressure of 0.1 to 0.5 MPa and an extract content of 5%. By being composed of oligosaccharides at ２０20%, the balance of flavor can be maintained. Furthermore, since the concentration of pyruvic acid is below the detection limit, the frequency of off-flavors can be suppressed. In addition, since the secondary fermentation is carried out in a state where only a limited concentration of fermentable sugar is present, it is possible to obtain carbon dioxide gas by fermentation and control the gas pressure. The way of producing low-alcohol active sake has been opened. After the end of the secondary fermentation, burning may be performed to stabilize the quality. By changing the mixing ratio, such as changing the koji ratio, the alcohol content and the extract content can be changed, so it is an epoch-making production method that can freely design and produce various sparkling low alcohol sakes. It is also possible to automate and systemize the production of various sparkling low alcohol sakes.
[0040]
In order to adjust the glucose concentration remaining after the primary fermentation, a similar heat-treated saccharified solution may be added to the mash just before the end of the primary fermentation, that is, supplemented as four stages.
[0041]
According to the present invention, the deactivation of the residual saccharifying enzyme suppresses the new production of fermentable sugar, so that fermentation management can be performed by estimating the alcohol content of the fermentation liquid, and the production management can be rationalized. . In addition, since fermentable sugars such as glucose are depleted in this way, it is possible to produce low-alcohol active sake, which was not possible with conventional techniques. This is a periodic manufacturing method.

Claims (6)

A part of the koji rice is replaced with an enzyme preparation in which α-amylase is added to transglucosidase or transglucosidase itself and α-amylase itself, charged with raw rice, saccharified, heated as it is or in the upper tank, Deactivate the enzyme to terminate the saccharification, ferment it in the presence of an acid or as it is, and when it reaches a predetermined glucose concentration, rub some or all of the mash with a coarse filter medium, Filling in a closed container and subjecting it to secondary fermentation to obtain sake having a gas pressure of 0.1 to 0.5 MPa, an alcohol content of 3 to 12%, and an extract content of 5 to 20%. A method for producing alcoholic sake. The method for producing a sparkling low-alcohol sake according to claim 1, wherein the alcohol content is 5 to 8.5%. The method for producing a sparkling low-alcohol sake according to claim 1 or 2, further comprising a non-fermentable oligosaccharide as a sugar component and a low glucose content. The method for producing a sparkling low-alcohol sake according to any one of claims 1 to 3, further comprising a low pyruvic acid concentration and a low occurrence of off-flavors. The method for producing a sparkling low-alcohol sake according to any one of claims 1 to 4, wherein an enzymatic agent obtained by mixing an acid protease with transglucosidase and α-amylase is used as the enzymatic agent. An effervescent low-alcohol sake having an alcohol content of 12% or less and having a harmonious flavor, produced by the method according to any one of claims 1 to 5.