JP2006075017A - Method for producing refined rice liquor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve conventional problems of peculiar offensive smells and low alcohol conversion ratio, when a refined rice liquor (Sake) is produced by using low-glutelin rice and realize good quality of the liquor good and increase of 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 the refined rice liquor is prepared by using the low-glutelin rice as covering rice. Further, fermentation is carried out under conditions enriching amino acid amount necessary for normal metabolism of yeast in early stage of brewing process. In a curtain embodiment, the fermentation is carried out by adding amino acid such as arginine or methionine. In another embodiment, refined rice liquor is brewed by using a low-glutelin rice and a general rice for refined rice liquor which is not low-glutelin rice as the covering rice. In further another embodiment, a rice-liquefied material, a rice-saccharified material or a koji-saccharified material in which an amino acid is enriched is added thereto in early stage of brewing process. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

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

  In sake brewing, raw rice protein is decomposed into amino acids and peptides by sake-enzyme in sake mash, which gives umami and richness to the sake and becomes a flavor component, but causes the taste of sake. May be reduced. Rice protein is contained in a large amount in the outer peripheral part of brown rice and there is little in the center part. Therefore, in general, raw rice for sake brewing is highly refined to reduce its protein content. In addition, with the diversification of consumer preferences for sake, there is a demand for light liquor with fewer amino acids.

  On the other hand, in recent years, various kinds of new rice have been cultivated based on the Ministry of Agriculture, Forestry and Fisheries Super Rice Plan, and varieties of rice suitable for sake brewing have been improved to reduce the content of glutelin, an easily digestible protein among rice proteins. Low-glutelin rice has been developed. Sake using low-glutelin rice as a raw material rice for brewing has been proposed (see, for example, Patent Document 1, Non-Patent Documents 1 and 2), and is actually commercialized (see, for example, Non-Patent Document 3). .

  Patent Document 1 discloses a method for producing an alcoholic beverage using low-glutelin rice having a glutelin content of 2.0 g% (w / w) or less. According to the document, low-glutelin rice has a low content of glutelin that is easy to digest and a high prolamin content that is difficult to digest, so that sake can be reduced in miscellaneous taste, improved in flavor, and improved in raw material utilization. It is described that cost reduction can be realized. In particular, in the preparation test of sake using low-glutelin rice / LGC-1 (current cultivar “LG 1”), the percentage of sake is lower than that of the control “Nippon Hare”, and the amino acid content and total nitrogen content of the sake. However, it is said that a refreshing and refined sake with no odor, taste, and miscellaneous taste and no odor, taste and taste was obtained.

  Takahashi, et al. Conducted a suitability evaluation for sake brewing for Hokuriku 183 (current variety name “Chunyo”), a low-glutelin rice, and reported the results (see Non-Patent Document 1). . According to this report, Hokuriku No. 183 has a higher yield and a lower rate of liquefaction than the control varieties “Toyonishiki”, but the quality of the sake produced is refreshing and clean. It is said that it was.

  The inventors of the present application, such as low-glutelin rice “LG 1” and “Chinese sake 185” developed as low-glutelin rice for sake brewing by crossing with rice brewing suitable rice “Hyogo Kitanishiki” or “Hanjin” etc. About the system | strain, the sake brewing aptitude was examined in detail (refer nonpatent literature 2). As a result, low-glutelin rice of these varieties is characterized by a low liquefaction rate compared to the control general varieties in the sake brewing test using these varieties. This was a result different from the description in Patent Document 1 that the rate of liquefaction with low-glutelin rice (LGC-1) was equivalent to that of Nipponbare, a control variety. In addition, the sake made from these low-glutelin rice has a very low amino acid content compared to the control varieties and has a characteristic liquor quality. The isoamyl alcohol content was high, and it had a unique odor (unidentified) that felt organoleptically.

  Such characteristics of low liquefaction rate, unpleasant odor, and unique odor can cause problems in the practical application of sake brewing using low-glutelin rice. The reason for the high isoamyl alcohol content of the low boiling point aroma component is that the protein composition of low-glutelin rice is low in the content of easily digestible protein glutelin, and as a result, the amount of amino acids eluted from rice in sake lees is reduced. Therefore, it was speculated that isoamyl alcohol was highly produced through the biosynthetic pathway. Furthermore, it was speculated that the unique odor that felt a strange odor was produced because nitrogen deficiency at the early stage of the brewing process affected the normal metabolism of yeast. Therefore, the inventors of the present application prepared a brewing process of sake using low-glutelin rice as a raw material so that the glucoamylase charging activity was 72 units / g · total rice or more by adding an enzyme agent or adjusting the koji ratio. The above problem was solved by increasing the nitrogen component (amino nitrogen) content in the liquid phase at the initial stage of the brewing process (see Patent Document 2).

Japanese Patent No. 3357478 JP 2004-187673 A Satoshi Takahashi and one other, "Evaluation of brewing suitability of next-generation paddy rice (Nishikai 187, Hokuriku 183)", Iwate Industrial Technology Center Research Report, August 2000, No. 7, p. 99-101 Mizuma Tomoya et al., 9 others, “Sake brewing suitability of low-glutelin rice for brewing”, Journal of Biotechnology, November 2002, Vol. 80, No. 11, p. 503-511 Agricultural Research Institute for Agricultural and Biological Research, National Agricultural Research Center, Hokuriku Research Center, Hara Sake Brewery Co., Ltd., “Press Release“ Sake made from large and low-glutelin rice cultivar “Chunyang”-Tanrei "Wine is good wine flavor" ", [online], March 19, 2004, [August 11, 2004 search], Internet <URL: http://narc.naro.affrc.go.jp/inada /press/shunyo.htm>

  Furthermore, the inventors of the present invention compared in detail the amino acid composition of the sake obtained from low-glutelin rice and that obtained from the control varieties. As a result, it was recognized that the sake obtained from low-glutelin rice had a lower overall amino acid content than that of the control sake, and in particular, the arginine and methionine contents were significantly lower.

  Therefore, the inventors of the present application have further studied based on such knowledge, and have come up with the present invention as a result of repeated ingenuity. That is, an object of the present invention is to provide a novel method capable of solving the above-mentioned conventional problems in the production of sake using low-glutelin rice.

  According to the present invention, in order to achieve the above object, low-glutelin rice is used in the sake brewing process in the sake brewing process, so that normal metabolism of the yeast in the early stage of the brewing process including brewing mother, soup, naka, and distilling is achieved. Provided is a method for producing sake, which is charged so as to enrich the necessary amino acid amount. By producing sake using such low-glutelin rice as a raw material under such charging conditions, it is possible to eliminate the above-mentioned special odors that are sensed as an unusual odor, and to greatly improve the rate of liquefaction. This has been confirmed by the present inventors.

  In order to achieve such feed conditions, in some embodiments, arginine or methionine, or both arginine and methionine, or their other amino acids are added early in the brewing process. As described above, since the sake made from low-glutelin rice has a particularly low arginine and methionine content, the addition of an amino acid in this way eliminates the specific odor and the sake. A significant improvement in the conversion rate can be realized.

  In another embodiment, sake brewed rice of normal varieties that are not low-glutelin rice is used as sake rice, and it is used for one or more preparations of brewer's stock, supplementary charge, intermediate charge, distillate charge, and so on. Preparation conditions that enrich the amount of amino acids necessary for normal metabolism of yeast at the early stage of the brewing process can be realized.

  In yet another embodiment, in the sake brewing process, by adding rice liquefied product, rice saccharified product or saccharified product enriched with amino acids in the early stage of the brewing process, the normality of the yeast in the early stage of the sake brewing process is also obtained. Preparation conditions for enriching the amount of amino acids necessary for proper metabolism can be realized. This rice liquefied product and rice saccharified product are prepared by adding a liquefying enzyme and a proteolytic enzyme to brewed rice of normal varieties that are not low-glutelin rice or low-glutelin rice, and further adding a saccharifying enzyme as necessary to liquefy or It can be prepared by liquefaction and saccharification. The saccharified saccharified product can be prepared by adding koji to low-glutelin rice or brewed rice of a general variety that is not low-glutelin rice and saccharifying with koji enzyme.

  According to the present invention, in the sake brewing process, the sake brewing using low-glutelin rice is performed by preparing so as to enrich the amount of amino acids necessary for normal metabolism of yeast in the early stage of the brewing process. It can be put into practical use, eliminates the occurrence of specific aromas and miscellaneous tastes, which have been problematic in the past, increases the rate of liquefaction, and provides a light sake with less amino acids and a lighter quality.

  Below, the manufacturing method of the sake by this invention is demonstrated in detail using the suitable embodiment. According to the first embodiment of the present invention, koji is made using ordinary brewed rice in accordance with the conventional method of sake brewing. Next, using low-glutelin rice as sake rice, in the case of brewing mothers, brewing sake mash with rice with sake mothers and soup / middle / stamping, or in the case of sukiyaki omissions, sake rice bran is added. In this example, low-glutelin rice is used in each amount in the preparation of all stages of liquor, sozo, Naka and Toru. In another embodiment, low glutelin rice can be used for any one or several of Sake, Soe, Naka, and Toru, or low glutelin rice can be used as part of each charge.

  Furthermore, preparation is carried out under conditions that enrich the amount of amino acids necessary for normal metabolism of yeast in the early stage of the brewing process. In this embodiment, arginine or methionine is added, or arginine and methionine are added, or arginine and methionine and a plurality of other amino acids are added in all stages of charging, linking, and retention. Amino acids other than arginine and methionine include aspartic acid, glutamic acid, asparagine, serine, glycine, threonine, alanine, tyrosine, valine, phenylalanine, leucine, isoleucine and the like.

  The amount of amino acid added varies depending on the amino acid used, but the amino acid content in the sake made from low-glutelin rice and the amino acid in the sake made from general sake rice that is not low-glutelin rice Calculated from the difference with content. This is easily determined by measuring the amino acid contents of the sake made with low-glutelin rice and the sake made with the general brewed rice of the control varieties, and taking the difference between them as the amount of amino acid added. can do. For example, when “Chinese sake No. 185” is used as low-glutelin rice and “Ginomi” is used as a control variety, when methionine is used as the amino acid, the amount added is minimum, which is 1/170 of the total rice weight. It is a quantity.

  The cocoons aged in this way are placed in the upper tank. The obtained upper tank liquor has a significantly improved liquefaction rate, and as described above, the peculiar odor which is sensuously felt as a strange odor is not perceived. In addition, the amount of sake produced is large and the weight of the cocoon is reduced, and the rate of liquefaction increases significantly. On the other hand, it was confirmed by the present inventors that the amino acid content of the produced sake was significantly lower than that of the control varieties, regardless of the addition of amino acids.

  According to the second embodiment of the present invention, the amount of amino acids necessary for normal metabolism of yeast at the early stage of the sake brewing process is increased by using low glutelin rice and general brewed rice that is not low glutelin rice as the rice. Realize the preparation conditions. In this example, similarly, in accordance with the conventional method of sake brewing, rice brewers and sake mothers are made using ordinary sake brewed rice, and general sake brewed rice is used as hooked rice for supplementation. Gluterin rice is used for kake rice, and sake lees are prepared. As a result, in the sake, the above-mentioned unique aroma that is similarly felt as a strange odor is not detected, and the liquefaction rate is significantly increased.

  In another embodiment, sake brewer's rice is used as the rice for mashing and mashing, and other brewing rice is used for the rice at low glutelin rice. Also in this case, it is possible to enrich the amount of amino acids necessary for normal metabolism of yeast at the early stage of the sake brewing process, similarly, the specific aroma is not sensed and the liquefaction rate is significantly increased.

  According to the third embodiment of the present invention, similarly, according to the conventional method of sake brewing, the sake brewer's rice is made using ordinary sake brewed rice, and the sake mash is prepared using low-glutelin rice for the rice. A rice liquefied product, rice saccharified product or saccharified saccharified product enriched with amino acids is added in the early stage of the brewing process. In this embodiment, low-glutelin rice is used in all stages of the brewing liquor, soe, Naka, and Toru. In another embodiment, low-glutelin rice can be used for any one or several of Sake, Soe, Naka, Toru, and some of them can be used in each feed.

  The liquefied rice and saccharified rice used in this example are liquefied enzyme and proteolytic enzyme added to low-glutelin rice or general brewed rice that is not low-glutelin rice, and saccharifying enzyme is added if necessary And liquefied and / or saccharified under a predetermined temperature condition. In addition, the saccharified product is prepared by adding koji to low-glutelin rice or brewed rice of a general variety that is not low-glutelin rice and reacting with koji enzyme under a predetermined temperature condition. This rice liquefied product, rice saccharified product or saccharified saccharified product is necessary for normal metabolism of yeast at the early stage of the sake brewing process by adding it to any one or several preparations of Sake, Soe, Naka, Toru. Preparation conditions that enrich the amount of amino acids can be realized.

  In accordance with the above-described first embodiment of the present invention, a sake refinement preparation test was conducted with the preparation composition shown in Table 1. The rice bran used was “Million stone” with 65% polished rice ratio. Kake rice was low-glutelin rice “Chinese sake No. 185” with a 70% polished rice ratio. As a control rice, a normal brewing variety “Gin-Omi” with a 70% polished rice ratio was used. As shown in Table 2, 14 kinds of amino acids including arginine and methionine were used. The amount of amino acids to be added is 8 types shown in Table 2, and in all stages of adding, linking, and staying, arginine or methionine alone, arginine and methionine, or combinations thereof with other amino acids are the same. The amount shown in the table was added. In Table 2, the value in parentheses at the bottom of each item is a value obtained by converting the amount (mg) of each amino acid into the amino acid degree. On the 18th day after the distillation, the upper tank was collected by centrifugation.

  About the obtained upper tank liquor, the sake degree, alcohol concentration, acidity, amino acid degree, liquid volume, bottle weight, and low boiling point aroma components (isoamyl acetate, isoamyl alcohol, ethyl caproate) were measured. The results are shown in Tables 3 and 4. Furthermore, sensory evaluation of this upper tank liquor was performed. The results are shown in Table 5.

  As can be seen from this result, the low-glutelin rice “Chinese sake No. 185” made by the addition of an amino acid had a large amount of liquid and a small weight, and an increase in the liquefaction rate was confirmed. Moreover, despite the addition of amino acids, the amino acid content of the sake was significantly lower than that of the control varieties. In the sensory evaluation, addition of amino acids not only showed a significant improvement in evaluation, but also did not detect any specific odors that were conventionally felt as a strange odor.

  On the other hand, the sake brewed with the control varieties “Gin Umi” had no significant effect on the amount of liquid and koji weight due to the addition of amino acids, and the increase in the liquefaction rate was slight compared to the case of low-glutelin rice. It was. The amino acid content of the sake is about twice as high as that of low-glutelin rice, but no significant effect due to the addition of amino acids was observed. Rather, in the sensory evaluation, the result was that the evaluation was lowered by the addition of amino acid.

  From the above results, in the sake brewing using low-glutelin rice as the raw rice, the unique odor has been a problem because nitrogen deficiency at the beginning of the brewing process affected the normal metabolism of yeast. It was verified that there was. Therefore, the application of the present invention to enrich the amount of amino acids necessary for normal metabolism of yeast in the early stage of sake brewing is a conventional problem in sake brewing using low-glutelin rice as the raw rice. It was confirmed that this is an effective method for solving this problem.

  In accordance with the second embodiment of the present invention described above, the sake small preparation test was conducted in the three test sections shown in Table 7 with the preparation composition shown in Table 6. In other words, when low-glutelin rice is used for the total amount of rice in all stages of soup, naka, and tsume, when brewed rice of normal varieties is used for kake rice only for mashing, both mashing and mashing This is the case where normal brewed rice is used for the rice. As in Example 1 above, “Chinese sake No. 185” was used for low-glutelin rice, and “Ginomi” was used for ordinary sake brewing varieties, and the ratio of polished rice was 70%.

  About the obtained upper tank liquor, the presence or absence of the said specific fragrance was evaluated. The results are shown in Table 7. As shown in the same table, when low-glutelin rice was used for the total amount of hung rice, a unique scent was felt. However, when the present invention was applied and only the brewed rice of normal varieties was used as the hanging rice only for the charging, or for the charging and the intermediate charging, no specific scent was felt. Therefore, these methods also enrich the amount of amino acids necessary for normal metabolism of yeast at the early stage of the brewing process in sake brewing using low-glutelin rice as the raw rice, as with the addition of amino acids shown in Example 1. It has been confirmed that this is an effective method that can eliminate the above-mentioned conventional problems.

  In accordance with the above-described third embodiment of the present invention, a small sake preparation test was conducted with the preparation composition shown in Table 8. In this example, low-glutelin rice was used for all the rice grains of soup, Naka, and Tome, and rice liquefaction liquefied with liquefaction enzyme and proteolytic enzyme was added as soot rice. Liquefaction enzyme: TC3 (Daiwa Kasei Co., Ltd.) is added to 1/1000 of the white rice weight, and proteolytic enzyme: Protin FN (Daiwa Kasei Co., Ltd.) is added to the rice liquefaction by 1/2000 of the white rice weight. The mixture was kept at 55 ° C. for 2 hours, then kept at 85 ° C. for 30 minutes, kept at 90 ° C. for 15 minutes, and then allowed to cool. “Chinese liquor No. 185” was used for low-glutelin rice.

  About the obtained upper tank liquor, the presence or absence of the said specific fragrance was evaluated. The results are shown in Table 10. As can be seen from this result, when the present invention was applied to prepare a rice liquefaction product liquefied with a liquefying enzyme and a proteolytic enzyme, no specific fragrance was felt. Therefore, this method also enriches the amount of amino acids necessary for normal metabolism of yeast in the early stage of the brewing process in sake brewing using low-glutelin rice as the raw rice, as with the addition of amino acids shown in Example 1. It has been confirmed that this is an effective method that can solve the above-mentioned conventional problems.

  In accordance with the above-described third embodiment of the present invention, a sake refinement test was conducted with the formulation shown in Table 10. In this example, low-glutelin rice was used as the hanging rice of Naka / Tome, and the saccharified product obtained by saccharifying brewed rice of a normal variety by adding koji was added to the feed. The saccharified product was prepared by reacting steamed rice with water and koji added at 55 ° C. “Chinese Sake No. 185” was used for low-glutelin rice, and “Gin Umi” was used for ordinary brewing varieties.

About the obtained upper tank liquor, the presence or absence of the said specific fragrance was evaluated. The results are also shown in Table 9. As can be seen from the results, when the present invention was applied and saccharified rice of normal varieties was saccharified and added by koji, no specific scent was felt. Therefore, this method also enriches the amount of amino acids necessary for normal metabolism of yeast in the early stage of the brewing process in sake brewing using low-glutelin rice as the raw rice, as with the addition of amino acids shown in Example 1. It has been confirmed that this is an effective method that can solve the above-mentioned conventional problems.

Claims (7)

In a sake brewing process, low-gluterin rice is used as a kake rice, and charging is performed so as to enrich the amount of amino acids necessary for normal metabolism of yeast in the early stage of the brewing process. The method for producing sake according to claim 1, wherein, in the sake brewing step, arginine or methionine, or both arginine and methionine, or a plurality of them and other amino acids are added in the early stage of the brewing step. In the sake brewing process, the brewed rice of normal varieties that are not low-glutelin rice is used as a hanging rice, and is used for charging one or more of brewing mother, adding, intermediate, and distilling. The method for producing sake according to claim 1. The method for producing sake according to claim 1, wherein in the sake brewing step, a rice liquefied product, a rice saccharified product or a saccharified product enriched with amino acids is added in the early stage of the brewing step. The sake liqueur according to claim 4, wherein the rice liquefaction product is prepared by adding a liquefaction enzyme and a proteolytic enzyme to low-glutelin rice or a non-low-gluterin rice varieties of brewed rice and liquefying them. Manufacturing method. The rice saccharified product is prepared by adding liquefaction enzyme, proteolytic enzyme and saccharification enzyme to low-glutelin rice or normal brewed rice that is not low-glutelin rice, and liquefying and saccharifying the rice. 4. A method for producing sake according to 4. The method for producing sake according to claim 4, wherein the saccharified product is prepared by adding koji to brewed rice of a general variety that is not low-glutelin rice or low-glutelin rice, and saccharifying with koji enzyme. .