JP2004187673A - Method for producing refined rice liquor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve such problems that peculiar offensive smells and miscellaneous tastes occur and an alcohol conversion ratio is low, when a refined rice liquor (Sake) is produced by using low-glutelin rice, to make quality of the liquor good, and to increase the alcohol conversion ratio. <P>SOLUTION: In a method for producing the refined rice liquor, malted rice is prepared by using ordinary rice for brewing the rice liquor according to conventional methods for brewing the refined rice liquor, and then mash for the refined rice liquor is prepared for the brewing by using the low-glutelin rice as covering rice. Further, an enzyme preparation is added to the mash so as to make a glucoamylase brewing activity to be 72 units/g of total rice or more, wherein the glucoamylase brewing activity is defined as: (glucoamylase brewing activity)=[ä(glucoamylase activity of malted rice)×(amount of malted rice)×1.2}+ä(glucoamylase activity of enzyme preparation)×(amount of enzyme preparation)}]÷(total amount of rice used for brewing). Furthermore, the glucoamylase brewing activity of the same level is obtained by setting a mixing ratio of materials for the brewing so that the malted rice is mixed in a ratio of ≥ 30%, instead of adding the enzyme preparation thereto. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

  The present invention relates to a method for producing sake using low glutelin rice as a raw material.

  In sake brewing, rice protein is broken down into amino acids in sake mash, which gives umami its taste and richness, but also causes unpleasant taste and lowers the quality of sake. For this reason, the raw rice generally has a reduced rice polishing rate and removes a large amount of protein contained in the outer portion. In addition, consumers' tastes are diversified, and there is a demand for a light sake having a small amount of amino acids and a light sake quality. On the other hand, recently, varieties of rice suitable for sake brewing have been improved, and low glutelin rice having a low content of glutelin which is a main component of rice protein has been developed, and production of alcoholic beverages using the glutelin rice has been proposed.

  For example, Patent Document 1 discloses a method for producing alcoholic beverages using low glutelin rice having a glutelin content of 2.0 g% (w / w) or less. According to the same document, low glutelin rice has a low glutelin content that is easy to digest and a high prolamin content that is difficult to digest, so that sake liquor has reduced savory taste, improved flavor, and improved raw material utilization. It is described that cost reduction can be realized. In particular, in the brewing test of sake using low glutelin rice / LGC-1 (current cultivar name "LC1"), the percentage of cake was lower than that of the control "Nihonbare", and the amino acid content and total nitrogen content of the brewed sake It is said to have low odor and aroma components such as isoamyl acetate and many other ginjo aromas, but low undesired isobutanol.

  In addition, Takahashi Kyo et al. Performed aptitude evaluation for sake brewing for Hokuriku No. 183 (current varieties name "Chunyo"), which is low glutelin rice, and reported the results (see Non-Patent Document 1). . According to this report, Hokuriku 183 has a higher lees percentage and a lower liquefaction rate than the control cultivar "Toyonishiki". It was said that it was.

In addition, the inventors of the present application have studied in detail the suitability of low glutelin rice / LC1 and low glutelin rice which is a hybrid thereof with a brewing-friendly rice / Hyogo Kita Nishiki or Nada Nishiki (Non-patent Document 1). 2). As a result, these low glutelin rices showed the following common characteristics in sake brewing tests using them for kake rice.
1) Compared with the control general varieties, the fermentation was slow and the liquefaction rate was low. This was different from the description in Patent Literature 1 in which the liquefaction rate (leather fraction, alcohol yield) of low glutelin rice (LGC-1) preparation was equivalent to that of the control variety Nipponbare.
2) The degree of amino acid in the brewed sake was extremely low.
3) As for the low boiling point aroma component of the sake brewed from sake, the content of isoamyl acetate, which is a ginjo aroma component, was low, and the content of isoamyl alcohol, which became a sensory unpleasant odor, was high.
4) The produced liquor had a peculiar odor that was felt organoleptically.

Japanese Patent No. 3357478 Toru Takahashi and one other, "Sake brewing suitability evaluation of next-generation rice (Saikai 187, Hokuriku 183)", Iwate Industrial Technology Center Research Report, August 2000, No. 7, p. 99-101 Tomoya Mizuma and 9 others, "Sake brewing suitability of low glutelin rice for sake brewing", Journal of Biotechnology, November 2002, Vol. 80, No. 11, p. 503-511

  The present inventors have considered from the above examination results that low glutelin rice has a low liquefaction rate, a peculiar odor and an unpleasant odor, and thus poses a problem in practical use in use in sake brewing. In particular, in the preparation using low glutelin rice, the reason that the isoamyl alcohol content of the low boiling point aroma component is high is that low glutelin rice has low content of easily digestible protein body (PB) -II mainly composed of glutelin, It was speculated that isoamyl alcohol was highly produced through the biosynthetic pathway due to the small amount of amino acids eluted from the refined rice in sake mash. Furthermore, it was speculated that the characteristic odor (unidentified) was caused by the low nitrogen environment in the early stage of sake mash affecting the metabolism of yeast and the production of components having the characteristic odor at high levels.

  Therefore, the present inventors increased the content of the nitrogen component (amino nitrogen) in the liquid phase in the early stage of mash, thereby normalizing the metabolism of yeast, suppressing the generation of the above-mentioned odor, and reducing the content of isoamyl alcohol. We thought that reduction could be expected. Increasing the amino nitrogen content in the initial stage of mash can be achieved by directly decomposing the protein body of the raw rice with a powerful protease (proteolytic enzyme) or exposing the protein body by promoting the starch dissolution of the raw rice. It is thought possible by making it more susceptible to action. For this purpose, it is effective to add an enzyme agent to the mash. Examples of such enzyme agents include α-amylase as a liquefying enzyme, glucoamylase as a saccharifying enzyme, and acid protease as a proteolytic enzyme. As a result of the examination by the present inventors, it has been found that the most effective enzyme agent is a mash enzyme agent having liquefaction, saccharification and proteolytic enzyme activities.

  The present invention has been made based on such findings, and an object of the present invention is to eliminate the generation of off-flavors and unpleasant tastes and the low rate of liquefaction that have been disadvantages in the production of sake using low glutelin rice. , Good liquor quality and increase in liquefaction rate.

  According to the present invention, in order to achieve the above object, in the sake brewing process, low glutelin rice is used as a raw material, and glucoamylase is charged so that the glucoamylase charging activity is 72 units / g or more. A method for producing sake is provided. Here, the glucoamylase preparation activity is expressed by the formula of {(glucoamylase activity of koji) × rice of koji rice × 1.2) + (glucoamylase activity of enzyme preparation × consumption of enzyme preparation)｝ ÷ (total rice preparation). Is represented by The reason why the glucoamylase preparation activity in koji is increased by 1.2 times is that when koji is produced, its amount is increased to 1.2 times that of koji rice.

  By using low glutelin rice as the raw material rice under such preparation conditions, it is possible to obtain a brewed sake free of the above-mentioned odor that is characteristically felt as an unpleasant odor and the unpleasant odor of isoamyl alcohol. Has been confirmed by the present inventors to be able to significantly increase.

  In one embodiment, low glutelin rice is used as rice for brewing sake. In this case, as long as the above-mentioned preparation conditions are ensured, the low glutelin rice can be used in all of the steps of adding, intermediate, and distilling, or in any one or two of these steps. In another embodiment, low glutelin rice can be used for the koji rice.

  In order to achieve the charging conditions, in one embodiment, in the charging, an enzyme agent is used so that the glucoamylase charging activity is 72 units / g. Examples of the enzyme agent used in the present invention include a liquefying enzyme (α-amylase), a saccharifying enzyme (glucoamylase), and a protease (acidic protease).

  When a large amount of an enzyme agent is added in the preparation using general sake brewed rice, the degree of amino acids in the brewed sake increases significantly, and the liquor quality becomes rich in taste. However, when low glutelin rice is used, even if the enzyme agent is added in such a large amount, the degree of amino acids in the produced sake can be kept low, so that it is possible to maintain a clear sake quality.

  In another embodiment, instead of using an enzyme agent, the koji yield is determined so that the glucoamylase charging activity is 72 units / g · total rice or more, and the charging is performed. can do. For example, if the koji rate is 30% or more, the necessary glucoamylase charging activity can be ensured.

  Thus, according to the present invention, it is possible to commercialize sake brewing using low glutelin rice as a raw material rice by increasing glucoamylase charging activity by a method such as addition of an enzyme agent or adjustment of a koji ratio, Eliminates the generation of peculiar off-flavors, unpleasant odors and unpleasant odors, which have been disadvantages in the past, and increases the rate of liquefaction.

  Hereinafter, the method for producing sake according to the present invention will be described in detail using preferred embodiments. According to the first embodiment of the present invention, koji is made using common sake brewed rice in accordance with a conventional method of sake brewing. Next, using low glutelin rice as kake rice, sake mash is prepared by adding kake rice and rice soup, naka, and tame in the case of sake brewing, or by adding, making and brewing in the case of omitting sake brewer. In the present embodiment, low glutelin rice is used for the entire amount in the preparation at all stages of the sake brewing, the soup, the naka, and the rum. In another embodiment, low glutelin rice may be used for one or several of the sake brewery, soy sauce, middle sake, and tori, or low glutelin rice may be partially used for each of the charges.

Further, an enzyme agent is added to the mash. The addition of the enzyme agent is carried out simultaneously with the preparation of the rice, as in the prior art, but it is not always necessary to use it for all of the sake brewer, the soy sauce, the naka, and the tori. The type of enzyme agent to be used and the amount added are determined so that the glucoamylase preparation activity represented by the following formula satisfies 72 units / g.
Glucoamylase charging activity = {(glucoamylase activity of koji) x koji rice quantity x 1.2) + (glucoamylase activity of enzyme agent x usage amount) >> total rice quantity charged The reason for increasing the koji production is that when koji is produced, the amount of koji becomes 1.2 times that of koji rice. In addition, the maximum amount of the enzyme agent is up to 1/1000 of the weight of the used white rice according to the Liquor Tax Law, but by using an enzyme agent having a high glucoamylase activity, the above conditions can be achieved with a small amount of addition. Can be.

  The mash thus aged is put in the upper tank. The obtained upper tank liquor eliminates the peculiar odor and the unpleasant odor of isoamyl alcohol, which have been disadvantages in the related art, suppresses the amino acid content to a low level, provides a refreshing liquor quality, and improves the liquefaction rate.

  According to the second embodiment of the present invention, the charging condition is achieved in which the glucoamylase charging activity is not less than 72 units / g. Similarly, in accordance with the conventional method of sake brewing, koji and sake brewers are made using ordinary sake brewing rice, and sake mash is prepared using low glutelin rice for sake rice. The low glutelin rice can be used for all or any one or some of the sake brewery, soy sauce, naka, and tori in the preparation, and can also be used for some but not all of the preparations.

  At this time, the mixing ratio is set so that the koji ratio is 30% or more. Generally, assuming that the glucoamylase activity of koji is about 200 units / g. Koji, glucoamylase preparation activity is 72 units / g. Total rice corresponds to 30% koji preparation. Therefore, the glucoamylase preparation activity becomes 72 units / g.total rice or more by increasing the koji ratio to 30% or more by the preparation blending. Even if not used, there is no peculiar odor or unpleasant odor of isoamyl alcohol, the amino acid content is low, the liquor is refreshing, and the liquefaction rate is improved.

  According to the present invention, low glutelin rice is used as a raw material for sake brewing as well as koji rice as a raw material for sake brewing as long as the charging condition that the glucoamylase charging activity is at least 72 units / g total rice is maintained. Can also be used. In this case, the low glutelin rice may be all or a part of the koji rice, and the brewed rice may be general sake brewed rice or low glutelin rice, or both.

  A sake brewing test was carried out with the recipes shown in Table 1 and with the sake brewer omitted. As the koji, those produced using a rice cultivation suitable for general sake brewing with a rice polishing rate of 65%, 500 million stones, were used. Kake rice is 12 kinds of low glutelin rice (ELC1, high-yielding system 997-1005, 1007 described in Non-Patent Document 2 (hybrid type of ELG1 and Hyogo Hokunishiki), 1006 (ELC1 and Nadanishiki Hybrid))). As a control, three types of common sake brewed rice varieties (Koshihikari, Nipponbare, Hyogo Kitanishiki) were used for Kakemai. The rice polishing rate was 70% in all cases. On the 17th day after the preparation, the upper tank was centrifuged.

  The sake liquor, alcohol concentration, acidity, amino acidity, liquid volume, cake weight, and low-boiling odor components (isoamyl acetate, isoamyl alcohol, ethyl caproate) of the obtained upper sake were measured. The results are shown in Tables 2 and 3.

  As can be seen from these results, the brewed sake prepared with low glutelin rice had a refreshing liquor quality with a lower amino acid content and less unpleasant taste as compared with the control general variety. However, the weight of the cake was large, the amount of liquid was small, and the liquefaction rate was poor. Among the low boiling point aroma components, the amount of isoamyl acetate, which is a component of the ginjo scent, was low, and isoamyl alcohol, which became a sensory unpleasant odor, tended to be high. Further, the above-mentioned characteristic odor, which is organoleptically felt, was recognized in all of the sake brewed with low glutelin rice.

  Sake brewing tests were also conducted with the blended formulations shown in Table 1. As the koji, a rice produced using 55 million stones suitable for general sake brewing with a rice polishing rate of 55% was used. The low-gluterin rice / high-yield system 1000 described in Non-Patent Document 2 was used for the rice. As a control, sake brewed rice and Ginomi were used for sake rice. The rice polishing rate was 70% in all cases.

  In any case, at the time of preparation, 814 mg of the enzyme agent Magnax JW-201 (α-amylase, glucoamylase, acidic protease agent: manufactured by Rakuto Kasei Kogyo Co., Ltd.) or the enzyme agent Magnax JW-121 (α- 125 μl of amylase agent: manufactured by Rakuto Kasei Kogyo Co., Ltd. or 14 mg of denapsin 10P (acidic protease agent: manufactured by Nagase Seikagaku Corporation) was added. The amount of each enzyme agent was calculated so that JW-201 and JW121 would have an α-amylase titer corresponding to a koji percentage of 20%, and that of denapsin 10P would be an acidic protease titer corresponding to a koji percentage of 20%. On the 18th day after the preparation, the upper tank was centrifuged.

  About the obtained upper liquor, its sake degree, alcohol concentration, acidity, amino acidity, liquid amount, cake weight, low boiling point odor components (isoamyl acetate, isoamyl alcohol, ethyl caproate) were measured, and the characteristic odor The presence or absence was evaluated. The results are shown in Tables 4 and 5.

  Compared with the results of Example 1 above, the sake made with low glutelin rice was reduced in the weight of the cake and the sake by adding the enzyme agent JW-121 (α-amylase agent) or denapsin 10P (acidic protease agent). An increase in the conversion rate was confirmed. However, it was not possible to reduce the unpleasant odor of isoamyl alcohol or suppress the characteristic odor by sensory evaluation. In the preparation of low glutelin rice using the enzyme preparation (JW-201), which is a complex enzyme preparation, it was confirmed that the liquefaction rate was significantly increased, the isoamyl alcohol content was reduced, and the specific odor was eliminated.

  On the other hand, in the case of sake brewed using the control general cultivar Ginomi, the use of an enzyme preparation significantly increased the rate of liquefaction as in the case of low glutelin rice, but at the same time increased the amino acid content significantly The liquor quality became unpleasant. In the sake made with low glutelin rice, an increase in the amino acid content was also observed, but the concentration was almost the same as that of the general varieties without the addition of the enzyme agent, and there was no problem with the sake quality.

  According to the above-described first embodiment of the present invention, a sake brewing test was carried out using the charged formulations shown in Table 1. As the koji, a rice produced using 55 million stones suitable for general sake brewing with a rice polishing rate of 55% was used. As the rice for kake, the same low-gluterin rice / high-yield 1000 with a rice polishing rate of 70% as in Example 2 was used. At the time of preparation, the enzyme agent Magnax JW-201 was added. The amounts of the enzyme agents added were six as shown in Table 6, and the glucoamylase preparation activities (units / g. Total rice) were different. Here, the glucoamylase preparation activity was calculated assuming that the glucoamylase activity of koji was 200 units / g · koji and the glucoamylase activity of the enzyme agent Magnax JW-201 was 100,000 units / g. On the 18th day after the preparation, the upper liquor was obtained by centrifugation.

  The alcohol concentration, amino acid content, liquid volume, cake weight, and isoamyl alcohol content of the obtained upper liquor were measured, and the presence or absence of the specific odor and the sensory evaluation were performed. The sensory evaluation was performed by a 5-point method (1: excellent, 3: acceptable, 5: unacceptable), and indicated by an average value of eight panelists. Table 6 shows the results.

  As can be seen from the results, when low glutelin rice is used for the rice paddy and the preparation is performed using an enzyme agent according to the present invention, the glucoamylase preparation activity is 72 units / g. Within the range, the specific odor was no longer felt, and the sensory evaluation and the liquefaction rate were also good.

  According to the above-described first embodiment of the present invention, a sake brewing test was carried out with the charged formulations shown in Table 7. As the koji, a rice produced using a general sake brewing suitable rice of 5% of a milled rice ratio of 70% was used. The kake rice used low glutelin rice / high yield system 1000 with a 70% milled rice ratio for the first and middle soups, and low glutelin rice / high yield system 1001 with a 70% milled rice ratio was used for the mashing. 146 g of the enzyme agent Magnax JW-201 was added. As a comparative example, preparation was performed without adding the enzyme agent at all. On the 18th day after the preparation, the upper tank liquor was obtained.

  The obtained sake liquor was measured for its sake degree, alcohol concentration, acidity, amino acidity, lees fraction, and low-boiling odor components (isoamyl acetate, isoamyl alcohol, ethyl caproate) to determine the presence or absence of the specific odor and sensory properties. An evaluation was performed. The sensory evaluation was performed by a 5-point method (1: excellent, 3: acceptable, 5: unacceptable), and indicated by an average value of eight panelists. Tables 8 and 9 show the results.

  As can be seen from the results, the preparation in which the enzyme agent is added by applying the present invention has a lower residue ratio, better alcohol production, and a larger liquefaction rate than the preparation in which the enzyme agent is not added. Significant rise was confirmed. As for the scent, reduction of isoamyl alcohol and disappearance of the specific odor due to use of low glutelin rice were confirmed, and increase of isoamyl acetate and ethyl caproate, which are components of ginjo scent, were observed. Although an increase in the amino acid content due to the addition of the enzyme agent was also observed, the amino acid content was about the same as or less than that in the case of using a general variety, and did not adversely affect the quality of the sake sensuously.

Claims (5)

A method for producing sake, wherein low glutelin rice is used as a raw material in the sake brewing process, and the glucoamylase preparation activity is 72 units / g. The method for producing sake according to claim 1, wherein in the sake brewing step, the low glutelin rice is used as hanging rice. The method for producing sake according to claim 1 or 2, wherein in the preparation, an enzyme agent is used so that a glucoamylase preparation activity is 72 units / g / total rice or more. 3. The method for producing sake according to claim 1, wherein the koji percentage is determined so that the glucoamylase charging activity is 72 units / g. The method for producing sake according to claim 4, wherein the koji percentage is 30% or more.