JP2005224176A - Method for producing wine-fashioned japanese sake with rice as main material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Japanese sake with rice as the main material, having moderate alcohol concentration as well as wine-flavored mellow sweetness and elegant acidity. <P>SOLUTION: The method for producing Japanese sake comprises the step of adding koji and steamed rice to water and making a saccharification at a predetermined temperature, the step of adding lactic acid and yeast to the system after the saccharification to effect fermentation, and the step of squeezing at a point of reaching a predetermined component composition or at a point of just therebefore. It is preferable that this method also include the step of adding lactic acid after the saccharification and the step of adding ice or another cooling medium on the surface of the system and yeast thereto when the system comes to a predetermined temperature and holding the system at a temperature viable for the yeast to effect fermentation. In this method, the predetermined component composition is preferably such that, among Baume degree(Be) 5-7, acidity 7-8 and alcohol concentration 5-10%, at least the Baume degree(Be) and the alcohol concentration fall within the above-mentioned numerical ranges, respectively. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a sake comprising a moderately high alcohol concentration in addition to a mild sweetness of wine flavor and refined sourness mainly made from rice.

Conventionally, it has been pointed out that there is a need to develop sake with a low alcohol concentration while the demand for sake is sluggish. However, conventional sake with a low alcohol concentration lacks the balance of sweetness, sourness, bitterness, astringency and pungent taste, and is not sufficient in terms of flavor. The fact is that new products are being developed because it is difficult to adjust the balance of the five tastes. Moreover, according to patent document 1, the manufacturing method of the red wine which uses uncooked red rice as raw rice and rice bran as a saccharifying agent is disclosed. However, the raw rice used in this red wine production method is not easily brewed for sake brewing, but it is difficult to obtain because it uses special red rice called Tapol produced in the Philippines. There was a problem. Further, according to Patent Document 2, it is considered that the balance of five tastes is lost and watery because a raw alcohol having a high alcohol concentration of 13 to 16% is diluted with water and adjusted to a low alcohol concentration.
Japanese Patent Laid-Open No. 5-292937 JP 2000-60529 A

  The present inventor pays attention to the flavor of wine and, for a long time, comparatively analyzes the flavor and ingredients of wine and sake, and from the viewpoint of adjusting the balance of the five flavors that form the flavor of sake, While making various trials and errors with various production conditions, he succeeded in developing a wine-style sake with a refined flavor that has never been tasted before. The present invention, by suppressing the astringency and bitterness that can be said to be the disadvantages specific to conventional wines made from fruits, as a gem that matches the orientation of modern people including young women, as well as the corner of the liquor world The purpose is to produce wine-style sake that is suitable for the name.

  In order to solve the above-mentioned problems, the present invention achieves a predetermined component composition, a step of adding koji and steamed rice to water and saccharifying at a predetermined temperature, a step of adding lactic acid and yeast after saccharification and fermentation. And a step of placing the tank in the immediate vicinity thereof.

  In order to solve the above-mentioned problems, the present invention includes a step of adding koji and steamed rice to water and saccharifying at a predetermined temperature, a step of adding lactic acid after saccharification, and a surface when the predetermined temperature is reached. Adding ice or other refrigerants and yeast, maintaining the temperature at which the yeast grows and fermenting, and when reaching a predetermined component composition or in the immediate vicinity thereof; And a method for producing wine-style sake (claim 2).

  Moreover, in order to solve the said subject, this invention is a manufacturing method of the said wine-style refined liquor. WHEREIN: Baume degree (Be) is 5-7, acidity is 7-8, alcohol concentration Is preferably 5% to 10%, and at least the Baume degree (Be) and the alcohol concentration are included within the above-mentioned numerical ranges. ).

  As described above, the wine-style sake of the present invention has an alcohol concentration of 5% to 10%, which is lower than the alcohol concentration of conventional sake, and the balance of the five tastes of sweetness, acidity, bitterness, astringency and pungent taste is moderate. In addition to the mild wine-flavored sweetness and refined acidity, it has a moderate alcohol concentration and matches the modern people's orientation, so demand is expected to increase. Since the raw material rice may be brewed rice used for brewing ordinary sake, the problem of difficulty in obtaining the raw material rice as in the invention described in Patent Document 1 has been solved. Quality control is easy because a wine-like sake with a certain quality can be obtained under predetermined production conditions.

  The best mode for carrying out the present invention will be described in detail below. In the best mode for carrying out the invention, the step of adding koji and steamed rice to water and saccharifying at a predetermined temperature, the step of adding lactic acid and yeast after saccharification and fermenting, and the predetermined component composition have been reached A method for producing wine-style sake with a tank in the immediate vicinity thereof, and in particular, in the production method, a step of adding lactic acid after saccharification, and a surface when a predetermined temperature is reached. A wine-style sake with a step of adding ice and yeast to the inside from the surface in order to maintain the temperature at which the yeast grows and stirring them for fermentation is produced. Hereinafter, the production method of the present invention will be described with reference to the drawings by using examples. However, the present invention is not limited to this example and is not subject to any limitation.

  FIG. 1 shows a production process diagram of wine-style sake according to this embodiment. As shown in this figure, the white rice 3 obtained by sufficiently polishing the brown rice 1 of the brewed rice 1 is washed with the rice 4 as the raw material rice, immersed in water 5 for 1-2 days, then steamed rice 6 obtained by steaming, and this steamed rice. A small amount of seed koji 7 is added to the koji, and the koji rice obtained by breeding koji molds is used for about 2 days at a temperature of 38 ° C. or lower and used as a raw material. “Fermentation progress data” in FIG. 2 is a table showing changes over time in temperature, Baume degree, acidity and alcohol concentration in the fermentation process, and “Fermentation progress” is a graph showing temperature and elapsed days. It is a representation.

  First, 3 kg of 15 ° C. straw is put into 15 liters of 40 ° C. water 10 (hot water), and then 7 kg of steamed rice is heated. The mixture is kept at a temperature of 55 to 60 ° C. for 8 hours, and after saccharification, 120 ml of lactic acid 9 is added and stirred. After several hours, when the surface temperature drops below 40 ° C., 1 kg of ice 11 and about 5 ml of yeast 12 are sprayed on the surface. At the same time, the ice 11 and the yeast 12 are drowned near the liquid surface to maintain a temperature range of about 30 ° C. where the yeast can easily grow, and are gradually swollen from the surface to the inside in about 2 to 5 days. Deepen the process and prepare an appropriate fermentation environment. It is preferable that ice having a size of several cm square is spread on the surface as much as possible. The ice first cools the surface temperature to about 30 ° C, and as the brewing is deepened, the temperature of the internal liquid gradually decreases, eventually reaching a uniform temperature (about 12 ° C), and the prescribed composition of the ingredients is reached. The moromi 13 which has is obtained. Instead of ice or together with ice, a commercially available refrigerant such as a cooling agent or an animal cooling agent may be used.

  In addition, the yeast 12 (Saccharomyces cerevisiae, etc.) used here is not particularly limited. For example, Association No. 9 yeast, or other enzymes (fermentation enzymes) that are added to a saccharified solution to cause alcohol fermentation are used. it can. The moromi 13 component composition is measured every day, and when the predetermined component composition is reached or in the immediate vicinity thereof, the upper tank 14 is adjusted, and the acidity and the like are adjusted 15 as necessary. 16 was obtained. Furthermore, in the said fermentation process, the mash 13 was extract | collected every predetermined | prescribed elapsed days (11th-16th), and the panel panel evaluation was carried out for five panelists. The results are shown in Table 1.

  In Table 1, “1” has the best balance of the five tastes and is excellent in flavor, and “5” is unsuitable. As shown in Table 1, in this example, the component composition on the 12th day is the best and the flavor is excellent, and then the component composition on the 11th day and the 13th day is in order. From these determination results, the component composition of the target wine-style sake has a Baume degree (Be) of 5 to 7, preferably 5.5 to 6.5, an acidity of 7 to 8, and an alcohol concentration of 5% to 10%, preferably 8% to 9%. In other words, it is preferable that the basin (Be) and the alcohol concentration in the moromi component composition reach the above-mentioned numerical values or close to the tank. The reason for including the latest component composition is that the fermentation proceeds from the time of measurement of the component composition to the time when the composition is transferred to the upper tank. However, it has been confirmed that the component composition of sake is almost constant once it has been placed in the upper tank. About acidity, you may adjust by adding an acid thru | or an alkali component so that it may become said numerical value after an upper tank.

  The wine-style sake according to the present invention is completely different from the conventional sake with a low alcohol concentration, and suppresses the astringency and bitterness that should be said to be a disadvantage inherent to the conventional wine, and is matched with the orientation of modern people. This is extremely useful.

It is a manufacturing-process figure of the wine style sake which concerns on an Example. It is the table | surface showing each time-dependent change of temperature, Baume degree, acidity, and alcohol concentration in the fermentation process of the wine-style sake of an Example, and the graph of temperature and elapsed days.

Explanation of symbols

1: Brown rice, 2: Polished rice, 3: White rice, 4: Washed rice, 5: Immersion, 6: Steamed rice, 7: Seed rice, 8: Koji, 9: Lactic acid, 10: Water, 11: Ice, 12: Yeast, 13 : Moromi, 14: Upper tank, 15: Adjustment, 16: Product

Claims (3)

A step of adding koji and steamed rice to water and saccharifying at a predetermined temperature; a step of adding lactic acid and yeast after saccharification and fermenting; and a step of reaching a predetermined component composition or in the immediate vicinity thereof; A method for producing wine-style sake. Adding strawberry and steamed rice to water and saccharifying at a predetermined temperature, adding lactic acid after saccharification, and adding ice or other refrigerant and yeast to the surface when the temperature reaches a predetermined temperature, the yeast grows A method for producing wine-style sake, comprising a step of fermenting by holding at a temperature, and a step of raising a tank when a predetermined component composition is reached or in the immediate vicinity thereof. The method for producing wine-style sake according to claim 1 or 2, wherein the predetermined component composition is at least 5 to 10% in Baume degree (Be), 7 to 8 in acidity, and 5% to 10% in alcohol concentration. A method for producing wine-style sake, wherein the Baume degree (Be) and the alcohol concentration are included in the above-mentioned numerical ranges.

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