JP2007097406A - Method for producing refined rice wine using liquid malted rice - Google Patents
Method for producing refined rice wine using liquid malted rice Download PDFInfo
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本発明は、清酒の製造方法に関し、詳しくは液体麹を用いた清酒の製造方法に関する。 The present invention relates to a method for producing sake, and more particularly to a method for producing sake using liquid koji.
清酒の製造において、でん粉質原料を糖化してアルコール発酵を行なうために用いられる麹は、従来、穀類表面上に麹菌を生育させた固体麹が用いられてきた。固体麹は、伝統的な製造方法で得られるものであるが、固体培養という特殊な培養形態であるため、大規模製造に不向きである。
一方、液体培地で麹菌を培養することにより得られる液体麹は、培養制御が容易であることから、効率的な生産に適した培養形態であると言える。
しかし、この液体麹は、清酒の製造に必要な酵素活性が十分に得られないことが当業者に知られている。
In the production of sake, the koji used to saccharify the starchy raw material and carry out the alcoholic fermentation has conventionally been a solid koji made by growing koji molds on the cereal surface. Solid koji is obtained by a traditional production method, but is not suitable for large-scale production because it is a special culture form called solid culture.
On the other hand, a liquid koji obtained by culturing koji molds in a liquid medium can be said to be a culture form suitable for efficient production because of easy culture control.
However, it is known to those skilled in the art that this liquid koji cannot sufficiently obtain the enzyme activity necessary for producing sake.
たとえば、特許文献１には、アスペルギルス属糸状菌を液体培養することが記載されているが、ここではマルトースやペプトン等を添加した液体培地で培養を行っている。このことから、この方法により得られる液体麹は糖分解活性が低いものと推測される。
また、特許文献２には、原料に焙炒穀類を用いた液体麹を用いる酒類の製造方法が提案されている。しかし、このような前加工処理を必要とする方法は多大なコストや手間がかかるため、より効率的な方法の開発が望まれていた。
For example, Patent Document 1 describes liquid culture of Aspergillus filamentous fungi, but here, culture is performed in a liquid medium to which maltose, peptone, or the like is added. From this, it is presumed that the liquid koji obtained by this method has low saccharolytic activity.
Patent Document 2 proposes a method for producing alcoholic beverages using liquid koji using roasted cereals as raw materials. However, since a method requiring such a pre-processing treatment requires a great deal of cost and labor, development of a more efficient method has been desired.
本発明の目的は、清酒の製造に必要な酵素活性を十分に有する液体麹を開発し、当該液体麹を使用して効率的な清酒の製造方法を確立することである。 An object of the present invention is to develop a liquid koji having sufficient enzyme activity necessary for the production of sake, and to establish an efficient method for producing sake using the liquid koji.
清酒の製造に使用する麹には、グルコアミラーゼ等の糖質分解関連酵素の活性が高いことが要求されるが、さらにアルコール発酵におけるもう一つの鍵酵素である耐酸性α−アミラーゼの活性が高いことも必要である。しかし、かかる酵素活性の高い液体麹を、液体培地で麹菌を培養して得るという技術は未だ開示されていない。すなわち、この耐酸性α−アミラーゼは、液体培養では生成されない酵素であると一般的に言われており、これまでに耐酸性α−アミラーゼの活性が高い液体麹は開発されていない。 The koji used in the production of sake requires a high activity of glycolysis-related enzymes such as glucoamylase, but the activity of acid-resistant α-amylase, which is another key enzyme in alcohol fermentation, is also high. It is also necessary. However, a technique for obtaining such a liquid koji with high enzyme activity by culturing koji molds in a liquid medium has not yet been disclosed. That is, it is generally said that this acid-resistant α-amylase is an enzyme that is not produced in liquid culture, and a liquid koji with high acid-resistant α-amylase activity has not been developed so far.
したがって、本発明の目的は、上記したように、グルコアミラーゼ等の糖質分解関連酵素と耐酸性α−アミラーゼの活性が高い液体麹を開発して、当該液体麹を用いる清酒の製造方法を確立することである。 Therefore, as described above, the object of the present invention is to develop a liquid koji having high activities of saccharide degradation-related enzymes such as glucoamylase and acid-resistant α-amylase, and establish a method for producing sake using the koji. It is to be.
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、培養原料として表面の全部または一部が少なくとも穀皮で覆われた穀類を含む液体培地で麹菌を培養して得た液体麹を、でん粉質原料を糖化してアルコール発酵を行なうために使用することで、効率よく清酒を製造できることを見出して本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors have obtained a liquid obtained by culturing koji molds in a liquid medium containing cereals whose entire or part of the surface is at least covered with husk as a culture raw material. The present invention was completed by finding that sake can be efficiently produced by using koji for saccharification of starchy raw materials to perform alcoholic fermentation.
すなわち、請求項１に係る本発明は、液体麹を用いた清酒の製造方法であって、培養原料として、表面の全部または一部が少なくとも穀皮で覆われた穀類を含む液体培地と、表面が外皮で覆われた豆類又は芋類を含む液体培地と、細砕や粉砕などの前処理をしないアマランサス及び／又はキヌアを含む液体培地と、から選ばれた少なくとも１種の液体培地で麹菌を培養して得た液体麹を使用することを特徴とする清酒の製造方法である。
次に、請求項２に係る本発明は、麹菌が、白麹菌及び／又は黒麹菌である請求項１記載の清酒の製造方法である。
That is, the present invention according to claim 1 is a method for producing sake using liquid koji, wherein the culture medium includes a liquid medium containing cereals whose surface is entirely or partially covered with husks, and a surface. The gonococci are obtained in at least one liquid medium selected from the group consisting of a liquid medium containing beans or cocoons covered with an outer shell and a liquid medium containing amaranth and / or quinoa without pretreatment such as comminution or grinding. A method for producing a sake characterized by using a liquid koji obtained by culturing.
Next, the present invention according to claim 2 is the method for producing sake according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.
本発明によれば、液体麹を用いた清酒の製造方法が提供される。この方法によれば、従来の固体麹を用いた清酒の製造法により得られる清酒と同程度の品質を有し、官能的にも遜色のない清酒を製造することができる。さらに、液体培養は固体培養に比べ厳密な培養コントロールが可能であるため、液体麹を用いることにより、安定した品質の清酒を安価に、かつ効率よく製造することができる。
また、本発明により製造した液体麹を用いて清酒を製造する場合に、固体麹を使用する従来の清酒製造とは異なり、全工程を液相のままで行なうことが可能なので、従来に比べ効率的、かつ安定的な清酒製造システムを提供することができる。
さらに、種々の原料や麹菌株を用いた麹菌培養物を組み合わせて製造した液体麹を使用することにより、清酒のバラエティー化を図ることが容易となる。
According to the present invention, a method for producing sake using liquid koji is provided. According to this method, it is possible to produce sake that has the same level of quality as sake obtained by a conventional method for producing sake using solid koji and that is functionally inferior. Furthermore, since liquid culture enables stricter culture control than solid culture, stable quality sake can be produced inexpensively and efficiently by using liquid koji.
In addition, when producing sake using the liquid koji produced according to the present invention, unlike conventional sake manufacturing using solid koji, the entire process can be carried out in the liquid phase, so it is more efficient than before. And a stable sake production system can be provided.
Furthermore, by using liquid koji produced by combining koji mold cultures using various raw materials and koji strains, it becomes easy to achieve a variety of sake.
本発明の清酒の製造に用いる液体麹は、本発明者らが提案した方法（特願２００４−３５０６６１号明細書、同２００４−３５２３２０号明細書、同２００４−３５２３２４号明細書、同２００４−３７８４５３号明細書）により得られる。すなわち、この方法は表面の全部または一部が少なくとも穀皮で覆われた穀類等の原料を添加して調製された液体培地で麹菌の培養を行ない、グルコアミラーゼ及び耐酸性α−アミラーゼの酵素活性を増強させた液体麹を製造する工程を包含する。具体的には、この方法では原料として前記した穀類を使用して麹菌を培養するため、当該穀類中のでん粉の糖化に時間がかかり、培養系への糖の放出速度が抑制され、液体麹の酵素活性が増強される。しかも、グルコアミラーゼと耐酸性α−アミラーゼが同時にバランスよく生成、蓄積される。 The liquid koji used in the production of the sake of the present invention is prepared by the methods proposed by the present inventors (Japanese Patent Application Nos. 2004-350661, 2004-352320, 2004-352324, 2004-378453). No. Description). That is, in this method, gonococci are cultured in a liquid medium prepared by adding raw materials such as cereals whose whole or part of the surface is covered with at least husk, and the enzyme activities of glucoamylase and acid-resistant α-amylase A step of producing a liquid koji having an enhanced viscosity. Specifically, in this method, since the koji mold is cultured using the above-mentioned cereal as a raw material, saccharification of starch in the cereal takes time, the release rate of sugar to the culture system is suppressed, and the liquid koji Enzyme activity is enhanced. In addition, glucoamylase and acid-resistant α-amylase are simultaneously generated and accumulated in a balanced manner.
本発明において、液体麹の培養原料として用いる穀類としては、大麦、米、小麦、そば、ヒエ、アワ、キビ、コウリャン、トウモロコシ等を挙げることができる。これらの培養原料の形状としては、表面の全部又は一部が少なくとも穀皮で覆われていることが必要であって、未精白物、または少なくとも穀皮が穀粒の表面に残されている程度までに精白された精白歩合以上のもの等を用いることができ、玄米、玄麦なども使用できる。また、米の場合は、玄米はもちろんのこと、籾殻が全部付いているものでもよいし、籾殻が一部付いているものでもよい。
例えば、培養原料が大麦の場合、未精白の精白歩合１００％のもの、或いは未精白の精白歩合を１００％とし、この未精白の精白歩合（１００％）から大麦の穀皮歩合（一般的には７〜８％）を差し引いた割合、すなわち９２〜９３％程度の精白歩合以上のものである。
In the present invention, examples of cereals used as a raw material for culturing liquid koji include barley, rice, wheat, buckwheat, millet, millet, millet, cucumber, and corn. As the shape of these culture raw materials, it is necessary that the whole or a part of the surface is covered with at least the husk, and the degree of the unfinished product or at least the husk being left on the surface of the grain. More than the whitening ratio that has been refined until now can be used, and brown rice, brown wheat and the like can also be used. In the case of rice, not only brown rice but also rice husks may be attached, or rice husks may be partly attached.
For example, when the cultivation raw material is barley, the unpolished milling rate is 100%, or the unmilled milling rate is 100%, and the unmilled milling rate (100%) to the barley grain ratio (generally Is a ratio obtained by subtracting 7 to 8%), that is, a polishing rate of about 92 to 93%.
ここで、精白歩合とは穀類を精白して残った穀類の割合を言い、例えば精白歩合９０％とは、穀類の表層部の穀皮等を１０％削り取ることを意味する。また、本発明において、玄麦とは、未精白の麦から穀皮が穀粒の表面に残されている程度までに精白されたものであり、精白歩合９０％以上のものを含む。また、穀皮とは、穀類の粒の表面を覆っている外側部位のことを言う。 Here, the milling ratio refers to the ratio of cereals left after cerealing, and for example, the milling ratio of 90% means that 10% of the skin of the surface layer of the cereal is scraped off. Moreover, in the present invention, the unpolished barley is one that has been whitened from unmilled wheat to the extent that the grain skin is left on the surface of the grain, and includes one with a fineness ratio of 90% or more. Moreover, a grain skin means the outer side part which has covered the surface of the grain of cereals.
本発明において、培養原料として用いる豆類や芋類としては、大豆、小豆、サツマイモ等を挙げることができる。これらの培養原料は、外皮の汚れを洗い落とすのみで、裁断、粉砕処理などの加工は全く行なわないものである。 In the present invention, the beans and straws used as the culture raw material include soybeans, red beans, and sweet potatoes. These culture raw materials only wash away the dirt on the outer skin, and do not perform any processing such as cutting and grinding.
本発明において、培養原料として用いるアマランサスは、ヒユ科ヒユ属植物の総称で、穀類のなかでは蛋白質含量が高く、アミノ酸の一つであるリジンの含量は大豆に匹敵する。また、精白米に比べてもカルシウム、鉄分、繊維質を多く含む高栄養価穀物であり、原産国は、中南米諸国、インド、ヒマラヤ、ネパールの特定地域である。一方、キヌアは、アガサ科の一年草であり、主にペルー南部やボリビア西部のアンデス山脈などの高地で栽培されており、ミネラル、ビタミン、蛋白質、食物繊維を豊富に含んでいる。
培養原料のアマランサスとキヌアは、単独で用いてもよく、あるいは組み合わせて用いてもよい。これらは、細砕や粉砕などの前処理をすることなく、液体培地の調製に用いる。
In the present invention, amaranth used as a raw material for cultivation is a generic name for a plant belonging to the genus Amaraceae, and has a high protein content in cereals, and the content of lysine, which is one of amino acids, is comparable to that of soybean. In addition, it is a highly nutritious grain that contains more calcium, iron and fiber than milled rice, and its country of origin is a specific region in Latin America, India, Himalayas, and Nepal. Quinua, on the other hand, is an annual plant of the Agasaceae family and is cultivated mainly in the highlands of southern Peru and the Andes in western Bolivia and is rich in minerals, vitamins, proteins and dietary fiber.
The culture raw materials amaranth and quinoa may be used alone or in combination. These are used for the preparation of a liquid medium without pretreatment such as comminution or pulverization.
上記の培養原料は、単独あるいは２種以上を組み合わせて、以下の液体培地の調製に用いる。すなわち、上記の培養原料は、水と混合して液体培地を調製する。培養原料の配合割合は、麹菌の培養中にグルコアミラーゼ及び耐酸性α−アミラーゼが選択的に生成、蓄積される程度のものに調整される。なお、酒税法の規定により、米以外の穀類の使用量は、その合計が米の使用量を超えてはならない。
例えば、籾殻を除いた玄米を培養原料とした場合には、水に対して玄米を１％（ｗ／ｖｏｌ）から２０％（ｗ／ｖｏｌ）、好ましくは３％（ｗ/ｖｏｌ）から１０％（ｗ/ｖｏｌ）を添加した液体培地に調製される。
The above culture raw materials are used alone or in combination of two or more for preparing the following liquid medium. That is, the above culture raw material is mixed with water to prepare a liquid medium. The mixing ratio of the culture raw material is adjusted so that glucoamylase and acid-resistant α-amylase are selectively generated and accumulated during culturing of koji mold. In addition, according to the provisions of the Liquor Tax Law, the total amount of cereals other than rice must not exceed the amount of rice used.
For example, when brown rice from which rice husks are removed is used as a culture raw material, brown rice is 1% (w / vol) to 20% (w / vol), preferably 3% (w / vol) to 10% with respect to water. Prepared in a liquid medium supplemented with (w / vol).
次に、大麦を培養原料とした場合には、水に対して玄麦を１〜２０％（ｗ／ｖｏｌ）添加した液体培地に調製される。また、玄麦として無精白の大麦を用いた場合には、さらに好ましくは８〜１０％（ｗ／ｖｏｌ）添加した液体培地に調製され、玄麦として９５％精白した大麦を培養原料とした場合には、さらに好ましくは１〜４％（ｗ／ｖｏｌ）添加した液体培地に調製される。 Next, when barley is used as a culture raw material, it is prepared in a liquid medium in which 1-20% (w / vol) of brown barley is added to water. When unpolished barley is used as brown wheat, it is more preferably prepared in a liquid medium supplemented with 8 to 10% (w / vol), and when 95% polished barley as brown wheat is used as a culture raw material. More preferably, it is prepared in a liquid medium supplemented with 1 to 4% (w / vol).
豆類を培養原料とした場合には、水に対して豆類を１〜１０％（ｗ／ｖｏｌ）、好ましくは大豆であれば８〜１０％（ｗ／ｖｏｌ）、小豆であれば１〜２％（ｗ／ｖｏｌ）添加した液体培地に調製される。また、芋類を培養原料とした場合には、水に対して芋類を１〜１０％（ｗ／ｖｏｌ）添加した液体培地に調製される。 When beans are used as culture raw materials, the beans are 1 to 10% (w / vol) with respect to water, preferably 8 to 10% (w / vol) for soybeans, and 1 to 2% for red beans. (W / vol) Prepared in added liquid medium. Moreover, when moss is used as a culture raw material, it is prepared in a liquid medium to which moss is added in an amount of 1 to 10% (w / vol) with respect to water.
また、例えば、アマランサスを培養原料とした場合は、水に対して１．５％（ｗ／ｖｏｌ）から１５％（ｗ／ｖｏｌ）、好ましくは２％（ｗ／ｖｏｌ）から１０％（ｗ／ｖｏｌ）、より好ましくは２％（ｗ／ｖｏｌ）から８％（ｗ／ｖｏｌ）を添加した液体培地に調製される。一方、キヌアの場合は、水に対して１．５％（ｗ／ｖｏｌ）から７％（ｗ／ｖｏｌ）、好ましくは２％（ｗ／ｖｏｌ）から６％（ｗ／ｖｏｌ）、より好ましくは２％（ｗ／ｖｏｌ）から４％（ｗ／ｖｏｌ）を添加した液体培地に調製される。
このように、使用する培養原料の精白度、使用する麹菌株、培養原料の種類等によって、最適な配合使用量は異なるので、適宜に選択すればよい。
For example, when amaranth is used as a culture raw material, it is 1.5% (w / vol) to 15% (w / vol), preferably 2% (w / vol) to 10% (w / w) with respect to water. vol), more preferably 2% (w / vol) to 8% (w / vol). On the other hand, in the case of quinoa, 1.5% (w / vol) to 7% (w / vol), preferably 2% (w / vol) to 6% (w / vol), more preferably, relative to water. Prepared in liquid medium supplemented with 2% (w / vol) to 4% (w / vol).
As described above, the optimum blending amount varies depending on the degree of whitening of the culture raw material to be used, the koji strain to be used, the type of the culture raw material, and the like.
適量の上記原料を添加した液体培地で麹菌を培養すると、グルコアミラーゼ、及び耐酸性α−アミラーゼの酵素がバランスよく高生産され、清酒醸造に使用するのに十分な酵素活性を有する液体麹が得られる。培養原料の使用量が上限値を超えると、培養液の粘性が高くなり、麹菌を好気培養するために必要な酸素や空気の供給が不十分となり、培養物中の酸素濃度が低下して、培養が進み難くなるので好ましくない。一方、該原料の使用量が下限値に満たないと、目的とする酵素が高生産されない。 When koji molds are cultured in a liquid medium to which an appropriate amount of the above-mentioned raw materials are added, glucoamylase and acid-resistant α-amylase enzymes are produced in a well-balanced and high yield, and liquid koji with sufficient enzyme activity for use in sake brewing is obtained. It is done. If the amount of culture raw material used exceeds the upper limit, the viscosity of the culture solution becomes high, the supply of oxygen and air necessary for aerobic culture of Neisseria gonorrhoeae becomes insufficient, and the oxygen concentration in the culture decreases. This is not preferable because the culture is difficult to proceed. On the other hand, if the amount of the raw material used is less than the lower limit, the target enzyme will not be produced at a high rate.
上記原料に含まれるでん粉は、培養前にあらかじめ糊化しておいてもよい。でん粉の糊化方法については特に限定はなく、蒸きょう法、焙炒法等常法に従って行なえばよい。後述する液体培地の殺菌工程において、高温高圧滅菌等によりでん粉の糊化温度以上に加熱する場合は、この処理によりでん粉の糊化も同時に行なわれる。 The starch contained in the raw material may be gelatinized before culturing. The gelatinization method of starch is not particularly limited, and may be performed according to a conventional method such as a steaming method or a roasting method. In the sterilization process of the liquid medium described later, when the starch is heated to a temperature higher than the gelatinization temperature of starch by high-temperature high-pressure sterilization or the like, the gelatinization of starch is simultaneously performed by this treatment.
液体培地には、前述の原料の他に栄養源として有機物、無機塩等を適宜添加するのが好ましい。これらの添加物は麹菌の培養に一般に使用されているものであれば特に限定はないが、有機物としては米糠、小麦麩、コーンスティープリカー、大豆粕、脱脂大豆等を、無機塩としてはアンモニウム塩、硝酸塩、カリウム塩、酸性リン酸塩、カルシウム塩、マグネシウム塩等の水溶性の化合物を挙げることができ、２種類以上の有機物及び／又は無機塩を同時に使用してもよい。これらの添加量は麹菌の増殖を促進する程度であれば特に限定はないが、有機物としては０．１〜５％（ｗ／ｖｏｌ）程度、無機塩としては０．１〜１％（ｗ／ｖｏｌ）程度添加するのが好ましい。
このようにして得られる麹菌の液体培地は必要に応じて滅菌処理を行なってもよく、処理方法には特に限定はない。例としては、高温高圧滅菌法を挙げることができ、１２１℃で１５分間行なえばよい。
In addition to the above-mentioned raw materials, it is preferable to add organic substances, inorganic salts and the like as nutrient sources to the liquid medium as appropriate. These additives are not particularly limited as long as they are generally used for culturing koji mold, but organic substances include rice bran, wheat straw, corn steep liquor, soybean meal, defatted soybean, etc., and inorganic salts such as ammonium salt. , Nitrates, potassium salts, acidic phosphates, calcium salts, magnesium salts, and the like, and two or more organic substances and / or inorganic salts may be used at the same time. These addition amounts are not particularly limited as long as they promote the growth of Neisseria gonorrhoeae, but are about 0.1 to 5% (w / vol) as organic substances and 0.1 to 1% (w / vol.) As inorganic salts. It is preferable to add about vol.
The liquid medium of Aspergillus thus obtained may be sterilized as necessary, and the treatment method is not particularly limited. As an example, a high-temperature and high-pressure sterilization method can be mentioned, which may be performed at 121 ° C. for 15 minutes.
滅菌した液体培地を培養温度まで冷却後、麹菌を液体培地に接種する。本発明で用いる麹菌は、糖質分解酵素生産能を有する麹菌、好ましくはグルコアミラーゼ生産能、耐酸性α−アミラーゼ生産能を有する麹菌であり、例えば、アスペルギルス・カワチ（Aspergillus kawachii）等に代表される白麹菌、アスペルギルス・アワモリ（Aspergillus awamori）やアスペルギルス・ニガー（Aspergillus niger）等に代表される黒麹菌等が挙げられる。また、培地に接種する麹菌の形態は任意であり、胞子又は菌糸を用いることができる。 The sterilized liquid medium is cooled to the culture temperature, and then the koji mold is inoculated into the liquid medium. The koji mold used in the present invention is a koji mold having an ability to produce a saccharide-degrading enzyme, preferably a koji mold having a glucoamylase producing ability and an acid-resistant α-amylase producing ability, and is represented by, for example, Aspergillus kawachii Aspergillus, Aspergillus awamori, Aspergillus niger, Aspergillus niger and the like. Moreover, the form of the koji mold inoculated into the medium is arbitrary, and spores or hyphae can be used.
これらの麹菌は一種類の菌株による培養、又は同種若しくは異種の二種類以上の菌株による混合培養のどちらでも用いることができる。これらは胞子又は前培養により得られる菌糸のどちらの形態のものを用いても問題はないが、菌糸を用いる方が対数増殖期に要する時間が短くなるので好ましい。麹菌の液体培地への接種量には特に制限はないが、液体培地１ｍｌ当り、胞子であれば１×１０４〜１×１０６個程度、菌糸であれば前培養液を０．１〜１０％程度接種することが好ましい。 These koji molds can be used either by culturing with one kind of strain or mixed culturing with two or more kinds of the same or different kinds of strains. There is no problem whether these are used in the form of spores or hyphae obtained by preculture, but it is preferable to use hyphae because the time required for the logarithmic growth phase is shortened. There is no particular limitation on the amount of koji mold inoculated into the liquid medium, but about 1 × 10 4 to 1 × 10 6 spores per 1 ml of the liquid medium, and 0.1 to 10 of the preculture solution for mycelia. It is preferable to inoculate about 1%.
麹菌の培養温度は、生育に影響を及ぼさない限りであれば特に限定はないが、好ましくは２５〜４５℃、より好ましくは３０〜４０℃で行なうのがよい。培養温度が低いと麹菌の増殖が遅くなるため雑菌による汚染が起きやすくなる。培養時間は２４〜７２時間で培養するのが好ましい。培養装置は液体培養を行なうことができるものであればよいが、麹菌は好気培養を行なう必要があるので、酸素や空気を培地中に供給できる好気的条件下で行なう必要がある。また、培養中は培地中の原料、酸素、及び麹菌が装置内に均一に分布するように撹拌をするのが好ましい。撹拌条件や通気量については、培養環境を好気的に保つことができる条件であればいかなる条件でもよく、培養装置、培地の粘度等により適宜選択すればよい。 The culture temperature of the koji mold is not particularly limited as long as it does not affect the growth, but it is preferably 25 to 45 ° C, more preferably 30 to 40 ° C. If the culture temperature is low, the growth of Aspergillus oryzae slows down, and contamination with various bacteria tends to occur. The culture time is preferably 24 to 72 hours. Any culture apparatus may be used as long as it can perform liquid culture. However, since Neisseria gonorrhoeae needs to perform aerobic culture, it needs to be performed under aerobic conditions in which oxygen and air can be supplied into the medium. Moreover, it is preferable to stir so that the raw material, oxygen, and koji mold in the medium are uniformly distributed in the apparatus during the culture. The stirring conditions and the aeration amount may be any conditions as long as the culture environment can be maintained aerobically, and may be appropriately selected depending on the culture apparatus, the viscosity of the medium, and the like.
上記の培養法で培養することにより、グルコアミラーゼ、及び耐酸性α−アミラーゼの酵素が同時にバランスよく生成され、清酒醸造に使用できる酵素活性を有する液体麹となる。尚、本発明において液体麹とは、培養したそのものの他に、培養物を遠心分離等することにより得られる培養液、それらの濃縮物又はそれらの乾燥物等も包含するものとする。 By culturing by the above culture method, the enzymes of glucoamylase and acid-resistant α-amylase are simultaneously produced in a well-balanced state, resulting in a liquid koji having enzyme activity that can be used for sake brewing. In addition, in this invention, the liquid koji shall also include the culture solution obtained by centrifuging a culture, those concentrates, those dry matters, etc. besides the culture itself.
上記の製造方法で得られた液体麹は、本発明に係る清酒の製造に用いられる。清酒の製造にあたり、固体麹の代わりに当該液体麹を用いること以外は、既知の製造方法にしたがって清酒を製造することができる。 The liquid koji obtained by the above production method is used for the production of sake according to the present invention. In producing sake, sake can be produced according to a known production method except that the liquid rice cake is used instead of solid rice cake.
清酒の製造法の一例を示すと、まず原料として用いるでん粉質原料については、米、清酒粕、その他政令で定める物品を挙げることができる。これらは単独で、あるいは二種以上を適宜組み合わせて米を超えない量を用いることができる。これらの原料は洗米、浸漬、蒸し工程を経て、次の仕込み工程に供する。
上記でん粉質原料を糖化するために、酒母や各もろみ仕込み段階において、固体麹の代わりに前記した液体麹が、酵母、必要に応じて加える糖化酵素などと共に使用される。当該液体麹は、グルコアミラーゼ、耐酸性α−アミラーゼ等の酵素をバランスよく含んでいるため、でん粉質を分解して糖分を、タンパク質を分解してアミノ酸を生成する。これらは、アルコール発酵中にアルコールに変わるほか、酵母や乳酸菌の栄養源となり、さらには清酒の香味成分となる。
発酵終了後のもろみは、ろ過を行なって残渣を除く。
As an example of a method for producing sake, the starchy raw material used as a raw material may be rice, sake lees, or other articles specified by a Cabinet Order. These can be used alone or in an appropriate combination of two or more in amounts not exceeding rice. These raw materials are subjected to a washing process, a dipping process, and a steaming process, followed by the next preparation process.
In order to saccharify the starch material, the above-mentioned liquid koji is used in place of the solid koji, together with yeast, a saccharifying enzyme to be added if necessary, in the mash mother and each mash preparation stage. Since the liquid koji contains enzymes such as glucoamylase and acid-resistant α-amylase in a well-balanced manner, the starch is decomposed to produce sugar and the protein to produce amino acids. These are converted to alcohol during alcohol fermentation, become a nutrient source for yeast and lactic acid bacteria, and further become a flavor component of sake.
The mash after the fermentation is filtered to remove the residue.
また、本発明によって清酒製造における全工程を液相で行なうことができる。全工程を液相で行なう清酒の製造方法としては、例えば、掛け米を約８０℃の高温で耐熱性酵素剤を使用して溶かして液化した後、これに上記した液体麹、及び酵母を添加することでアルコール発酵させたもろみを、ろ過して製造する方法が挙げられる。 Further, according to the present invention, all steps in sake production can be performed in the liquid phase. As a method for producing sake, the entire process is performed in a liquid phase. For example, after mashing rice using a heat-resistant enzyme agent at a high temperature of about 80 ° C., the above-mentioned liquid koji and yeast are added thereto. There is a method of filtering and producing moromi fermented with alcohol.
以下、本発明を実施例によってより具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples.
実施例１ 玄米液体麹を使用した清酒の仕込み
液体麹の調製：前培養として白米8％を含む水和物に白麹菌Aspergillus kawachii NRBC4308の胞子を1×10５ spore/mlとなるよう植菌し、37℃、100rpmで１日培養を行い、菌体を得た。一方、玄米4％、硝酸カリウム0.2％、リン酸２水素カリウム0.3％を含む500ｍｌの水和物を１２１℃、１５分間加熱滅菌して液体培地とした。得られた液体培地に、前述の前培養により得られた菌体を全容量の1／100となるよう植菌し、３７℃で48時間、通気攪拌しながら培養を行った。
培養終了後の酵素活性を測定したところ、グルコアミラーゼ活性（GA）は167.8U／ml、耐酸性α−アミラーゼ活性（ASAA）は10.6U／ml、α−アミラーゼ活性（AA）は118.8U／mlであった。
Example 1 Preparation of sake using brown rice liquid koji Preparation of liquid koji: As a pre-culture, spore of Aspergillus kawachii NRBC4308 was inoculated to 1 × 10 5 spore / ml in a hydrate containing 8% white rice. The cells were cultured at 37 ° C. and 100 rpm for 1 day to obtain bacterial cells. On the other hand, 500 ml of hydrate containing 4% brown rice, 0.2% potassium nitrate and 0.3% potassium dihydrogen phosphate was heat sterilized at 121 ° C. for 15 minutes to obtain a liquid medium. Into the obtained liquid medium, the cells obtained by the above-mentioned pre-culture were inoculated to 1/100 of the total volume, and cultured at 37 ° C. for 48 hours with aeration and agitation.
The enzyme activity after completion of the culture was measured. The glucoamylase activity (GA) was 167.8 U / ml, the acid-resistant α-amylase activity (ASAA) was 10.6 U / ml, and the α-amylase activity (AA) was 118.8 U / ml. Met.
なお、各酵素活性測定は次のようにして行った。
GAの測定は、糖化力分別定量キット（キッコーマン製）を用いて、AAの測定は、α−アミラーゼ測定キット（キッコーマン製）を用いて行なった。また、ASAAの測定は、＜Sudo S. et al: J. Ferment. Bioeng.，76,105-110(1993)、Sudo S. et al: J. Ferment. Bioeng.，77，483-489(1994)、須藤茂俊ら: 日本醸造協会誌.，89，768-774(1994)＞に記載の方法を若干改良し、培養物を酸処理することで非耐酸性α−アミラーゼ活性を失活させた後、α−アミラーゼ測定キット（キッコーマン製）を用いて行なった。より具体的には、培養液１ｍｌに９ｍｌの１００ｍＭ 酢酸緩衝液（ｐＨ３）を添加し、３７℃で１時間酸処理を行なった後に、α−アミラーゼ測定キット（キッコーマン製）を用いて測定した。
Each enzyme activity was measured as follows.
GA was measured using a saccharification power fractionation kit (manufactured by Kikkoman), and AA was measured using an α-amylase measurement kit (manufactured by Kikkoman). Moreover, the measurement of ASAA is <Sudo S. et al: J. Ferment. Bioeng., 76, 105-110 (1993), Sudo S. et al: J. Ferment. Bioeng., 77, 483-489 (1994), Shigetoshi Sudo et al .: The method described in Japan Brewing Association, 89, 768-774 (1994)> was slightly improved, and after non-acid-resistant α-amylase activity was deactivated by acid treatment of the culture, An α-amylase measurement kit (manufactured by Kikkoman) was used. More specifically, 9 ml of 100 mM acetate buffer (pH 3) was added to 1 ml of the culture solution, and after acid treatment at 37 ° C. for 1 hour, measurement was performed using an α-amylase measurement kit (manufactured by Kikkoman).
清酒の製造：精白米580ｇを洗米後、蒸煮したものを、水1900ml、上記の液体麹230ｍｌ、90％乳酸1.6mlと混合した。これに酵母を添加してもろみとし、25℃で発酵を行った。3日後に、もろみへ精白米750ｇを蒸煮したものを添加し、引き続き25℃で12日間発酵させ、最終もろみとした。
最終もろみの分析値は以下の通りである。
Production of refined sake: 580 g of polished rice was washed and then boiled and mixed with 1900 ml of water, 230 ml of the above liquid koji, and 1.6 ml of 90% lactic acid. The yeast was added to the mash and fermented at 25 ° C. After 3 days, steamed 750 g of milled rice was added to the moromi, followed by fermentation at 25 ° C. for 12 days to obtain the final mash.
The analysis values of the final moromi are as follows.
上記で得られた最終もろみをろ過して清酒を得た。
この清酒について、10名のパネルによる官能評価を行った結果、酸味が強く、白ワイン風、フルーティーな香りという評価が得られた。
The final mash obtained above was filtered to obtain sake.
As a result of sensory evaluation of this sake by a panel of 10 people, it was evaluated that it had a strong acidity, white wine style and fruity aroma.
以上により、本発明の方法により、液体麹を用いて清酒を製造することが可能であることが明らかとなった。 From the above, it has been clarified that sake can be produced using liquid koji by the method of the present invention.
本発明によれば、液体麹を用いた清酒の製造方法が提供される。この方法によれば、従来の固体麹を用いた清酒の製造法により得られる清酒と同程度の品質を有し、官能的にも遜色のない清酒を製造することができる。
さらに、種々の原料や麹菌株を用いた麹菌培養物を組み合わせて製造した液体麹を使用することにより、清酒のバラエティー化を図ることが容易となる。
したがって、本発明は清酒製造の効率化だけでなく、需要者の多様な要望に応じた製品を提供することにより、清酒の市場拡大に貢献することが期待される。
According to the present invention, a method for producing sake using liquid koji is provided. According to this method, it is possible to produce sake that has the same level of quality as sake obtained by a conventional method for producing sake using solid koji and that is functionally inferior.
Furthermore, by using liquid koji produced by combining koji mold cultures using various raw materials and koji strains, it becomes easy to achieve a variety of sake.
Therefore, the present invention is expected not only to improve the efficiency of sake production, but also to contribute to the expansion of the sake market by providing products that meet the diverse demands of consumers.
Claims (2)
The method for producing sake according to claim 1, wherein the koji mold is a white koji mold and / or a black koji mold.
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| CN108315163A (en) * | 2018-05-03 | 2018-07-24 | 宁夏绿峰源农业科技有限公司 | Quinoa distiller's yeast, quinoa original plasm wine and preparation method thereof |
| CN114806775A (en) * | 2022-05-31 | 2022-07-29 | 戴培权 | Five-grain wine |
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