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

Method for producing wine-fashioned japanese sake with rice as main material Download PDF

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JP2005224176A
JP2005224176A JP2004036038A JP2004036038A JP2005224176A JP 2005224176 A JP2005224176 A JP 2005224176A JP 2004036038 A JP2004036038 A JP 2004036038A JP 2004036038 A JP2004036038 A JP 2004036038A JP 2005224176 A JP2005224176 A JP 2005224176A
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rice
sake
yeast
alcohol concentration
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Kentaro Kameda
賢太郎 亀田
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KAMEDA SHUZO KK
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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

本発明は、米を主原料とするワイン風味のまろやかな甘味と上品な酸味に加えてほどよいアルコール濃度からなる清酒の製造方法に関するものである。   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.

従来、清酒需要が低迷する中で、低アルコール濃度の清酒を開発することの必要性が指摘されている。しかし、従来の低アルコール濃度の清酒は、甘味、酸味、苦味、渋味、辛味の5味のバランスに欠け、風味の点で充分ではなかった。係る5味のバランスの調整が困難なために新製品の開発がおくれているのが実状である。また、特許文献1によれば、原料米として無蒸煮赤米類及び糖化剤として米麹を使用したレッドワインの製造方法が開示されている。しかし、このレッドワインの製造方法に使用される原料米は、清酒醸造用の酒造米ではなく、フィリピン等で生産されるタポール(Tapol)という特殊な赤米を使用することから容易に入手し難いという問題があった。また、特許文献2によれば、アルコール濃度が13〜16%高濃度の原酒を割水希釈して低アルコール濃度に調整するために5味のバランスがくずれ水っぽくなると思われる。
特開平5−292937号公報 特開2000−60529号公報
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

本発明者は、ワインの風味に着目し、長い間、ワインと清酒の風味や成分を比較分析するとともに、清酒の風味を形成する根元である5味のバランスの調整と言う観点から清酒の原料と製造条件などを種々変えて試行錯誤しつつ、今までに味わったことのないほど、上品な風味を有するワイン風清酒の開発に成功したのである。本発明は、果実を原料とした従来のワイン特有の欠点ともいうべき渋味や苦味を抑えることによって、辛党は勿論、若い女性をはじめ現代人の指向にマッチした逸品として、酒界の一角に名を成すに相応しいワイン風清酒の製造方法を目的とするものである。   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.

前記の課題を解決するために、本発明は、水に麹と蒸米を添加し所定温度にて糖化する工程と、糖化後に乳酸と酵母を添加して発酵させる工程と、所定の成分組成に達したとき乃至はその直近で上槽する工程と、を備えたことを特徴とするワイン風清酒の製造方法とする(請求項1)。   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.

また、前記の課題を解決するために、本発明は、水に麹と蒸米を添加し所定温度にて糖化する工程と、糖化後に乳酸を添加する工程と、所定温度に達したときに表面に氷又はその他の冷媒並びに酵母を添加し、酵母が生育する温度に保持して発酵させる工程と、所定の成分組成に達したとき乃至はその直近で上槽する工程と、を備えたことを特徴とするワイン風清酒の製造方法とする(請求項2)。   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).

また、前記の課題を解決するために、本発明は、前記のワイン風清酒の製造方法において、所定の成分組成とは、ボーメ度(Be)が5〜7、酸度が7〜8、アルコール濃度が5%〜10%のうち、少なくともボーメ度(Be)とアルコール濃度が前記の数値の範囲内に含まれていることを特徴とするワイン風清酒の製造方法とすることが好ましい(請求項3)。   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. ).

本発明のワイン風清酒は、前記のようにアルコール濃度が5%〜10%と、従来の清酒のアルコール濃度よりも低く、甘味、酸味、苦味、渋味、辛味の5味のバランスが適度に保持されていて、ワイン風味のまろやかな甘味と上品な酸味に加えてほどよいアルコール濃度からなり、現代人の指向にマッチしているので需要の拡大が見込まれる。原料米は通常の清酒の醸造に使用される酒造米でよいので、特許文献1記載の発明のように原料米の入手難という問題は解消された。所定の製造条件によって一定品質のワイン風清酒が得られるので品質管理が容易である。   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.

本発明を実施するための最良の形態について、以下に詳細に説明する。この発明を実施するための最良の形態において、水に麹と蒸米を添加し所定温度にて糖化する工程と、糖化後に乳酸と酵母を添加して発酵させる工程と、所定の成分組成に達したとき乃至はその直近で上槽する工程と、を備えたワイン風清酒の製造方法であって、特に、前記製造方法において、糖化後に乳酸を添加する工程と、所定温度に達したときに表面に氷と酵母を添加し、酵母が生育する温度を保持すべく表面より内部にかけて、順次攪拌して発酵させる工程と、を備えたワイン風清酒を製造する。以下実施例によって、本発明の製造方法について図に基づいて説明する。しかしながら、本発明はこの実施例に限定されず、また、如何なる制限を受けるものではない。   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.

図1は、この実施例に係るワイン風清酒の製造工程図を示す。この図に示すように、酒造米の玄米1を充分に精米2した白米3を原料米として洗米4し、1〜2日水に浸漬5した後、蒸して得られた蒸米6と、この蒸米に種麹7を少量加えて38℃以下の温度で約2日間麹ムロでねかせ、麹菌を繁殖させて得られた麹8を原料として用いる。図2の「醗酵経過データ」は、前記醗酵過程における、温度、ボーメ度、酸度及びアルコール濃度の各経時変化を表にあらわしたものであり、「醗酵経過」は、温度と経過日数をグラフに表したものである。   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.

先ず、40℃の水10(温湯)15リットルに15℃の麹3kgを投入し、ついで、蒸米7kgを熱掛けする。この混合物を温度55〜60℃で8時間保持して糖化後、120mlの乳酸9を添加して攪拌する。数時間経過して、表面温度が40℃を切った時、表面に1kgの氷11と約5mlの酵母12を散布する。同時に氷11と酵母12が浮遊する液面近くに櫂いれをして、酵母が生育し易い約30℃の温度域を保持するとともに、約2〜5日間で表面から内部に向かって順次櫂いれを深めていき適度な醗酵環境を整える。氷は数cm角の大きさのものをなるべく表面に均一に撒くことが好ましい。この氷によって最初、表面温度が約30℃に冷やされ、櫂いれを深めていくにつれて内部の液温も順次低下し、やがて全体が均一な温度(約12℃)になり、所定の成分組成を有するもろみ13が得られる。氷に代えて又は氷とともに市販の保冷剤や畜冷剤等の冷媒を使用してもよい。   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.

また、ここで使用する酵母12(Saccharomyces cerevisiae等)は、特に限定するものではないが、例えば、協会9号酵母、その他、糖化液に添加してアルコール醗酵を起こす酵素(fermentation enzyme)等が使用できる。前記もろみ13の成分組成を日ごとに測定し、所定の成分組成に達したとき乃至はその直近で上槽14し、必要に応じて酸度等を調整15して目的のワイン風清酒である製品16が得られた。更に、前記醗酵過程において、所定の経過日数毎(11日〜16日)にもろみ13を採取し、その濾液を5人のパネラーが利き酒をしてパネル評価した。その結果を表1に示す。   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.

Figure 2005224176
Figure 2005224176

表1において、「1」が最も5味のバランスが良く、香味に優れており、「5」を不適とした。表1に示すように、本実施例では、12日目の成分組成が最も良好で香味に優れており、次いで、11日目、13日目の成分組成の順になる。これらの判定結果から、目的とするワイン風清酒の成分組成は、ボーメ度(Be)が5〜7、好ましくは、5.5〜6.5、酸度が7〜8、アルコール濃度が5%〜10%、好ましくは、8%〜9%とする。即ち、もろみの成分組成のうちボーメ度(Be)とアルコール濃度が前記の数値に達するかその直近で上槽するのが好ましい。前記成分組成に至る直近を含めたのは、成分組成の測定時点から上槽するまでの間に醗酵が進行することを考慮したものである。しかし、一旦上槽した後は、清酒の成分組成はほぼ一定であることを確認している。酸度については、上槽後に前記の数値になるように酸乃至アルカリ成分を添加して調整してもよい。   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.

本発明に係るワイン風清酒は、従来の低アルコール濃度の清酒とは全く異なり、且つ、従来のワイン特有の欠点ともいうべき渋味や苦味を抑え、現代人の指向にマッチしているので需要の拡大が見込まれ、極めて有用である。   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.

実施例に係るワイン風清酒の製造工程図である。It is a manufacturing-process figure of the wine style sake which concerns on an Example. 実施例のワイン風清酒の醗酵工程における、温度、ボーメ度、酸度及びアルコール濃度の各経時変化をあらわした表及び温度と経過日数のグラフである。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.

符号の説明Explanation of symbols

1:玄米、2:精米、3:白米、4:洗米、5:浸漬、6:蒸米、7:種麹、8:麹、9:乳酸、10:水、11:氷、12:酵母、13:もろみ、14:上槽、15:調整、16:製品 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)

水に麹と蒸米を添加し所定温度にて糖化する工程と、糖化後に乳酸と酵母を添加して発酵させる工程と、所定の成分組成に達したとき乃至はその直近で上槽する工程と、を備えたことを特徴とするワイン風清酒の製造方法。 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. 水に麹と蒸米を添加し所定温度にて糖化する工程と、糖化後に乳酸を添加する工程と、所定温度に達したときに表面に氷又はその他の冷媒並びに酵母を添加し、酵母が生育する温度に保持して発酵させる工程と、所定の成分組成に達したとき乃至はその直近で上槽する工程と、を備えたことを特徴とするワイン風清酒の製造方法。 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. 請求項1又は2記載のワイン風清酒の製造方法において、所定の成分組成とは、ボーメ度(Be)が5〜7、酸度が7〜8、アルコール濃度が5%〜10%のうち、少なくともボーメ度(Be)とアルコール濃度が前記の数値の範囲内に含まれていることを特徴とするワイン風清酒の製造方法。
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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Cited By (2)

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Publication number Priority date Publication date Assignee Title
JP2020188686A (en) * 2019-05-18 2020-11-26 刈穂酒造株式会社 Production method of new yeast mash
JP7175062B1 (en) 2022-07-13 2022-11-18 つけもと株式会社 Wine rice koji and method for producing wine rice koji

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JPS61289875A (en) * 1985-06-19 1986-12-19 Soken:Kk Production of refined japanese wine having low alcohol concentration
JP2003189841A (en) * 2001-12-25 2003-07-08 Kitaya:Kk Sparkling sake and method for producing the same
JP2003265159A (en) * 2002-03-14 2003-09-24 National Research Inst Of Brewing Method for producing low-alcoholic sake

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