JP2009077740A - Method of brewing sake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce refined Sake (Japanese rice wine) eliminating the defect of conventional Sake comprising heavy taste while leaving the Sake-like deliciousness of ordinary Sake and imparting refreshing taste. <P>SOLUTION: Branched oligosaccharides remaining in the pressing process are decomposed by using a branched oligosaccharide cleaving enzyme such as α-glucosidase and further assimilated with yeast to decrease the total sugar content and produce Sake having refreshing taste while leaving the Sake-like taste of ordinary Sake. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

Detailed Description of the Invention

The present invention relates to a method for preparing sake that produces a refreshing mouth than before, while retaining the quality of conventional sake. More specifically, by adding a branched oligosaccharide cleaving enzyme, the residual sugar of the moromi is changed to glucose, and the total saccharide mass of the final moromi is reduced by assimilating this into yeast, so that the quality of sake of conventional sake It is related with the improvement of the method of preparing sake that makes a refreshing mouth.

In recent years, consumers' preference for alcoholic beverages is moving toward lower alcohol. There is a background that this has changed to the direction of enjoying the taste of the beverage itself, rather than just drinking alcoholic beverages as drunk beverages as before. In addition, liquors with a heavy taste tend to be avoided, and liquors with a clean taste are preferred.
Among them, there are some parts of sake that are difficult for consumers to accept. It is a point that the taste of sake is heavy and gives an impression that it is particularly difficult for women to drink. In particular, pure rice sake does not undergo any kind of dilution treatment such as addition of alcohol, so the moromi components are squeezed and squeezed at the same concentration to produce a product as sake. Therefore, compared to alcohol-added liquor, the concentration of acids, amino acids, total sugar, etc. in sake is higher than other sake, and the drinking mouth is heavier.
As a method of lightening the mouth, until now, low alcohol alcohol (Patent Documents 1, 2, and 3), roasting treatment to lower the amino acid degree (Patent Documents 4 and 5), the whole with water Various methods such as diluting have been considered, but no research has been conducted on a brewing method of reducing the total sugar mass as a method of lightening the mouth while retaining the quality of sake that is typical of traditional sake.

JP 7-236465 A JP-A-7-322872 JP-A-11-46751 Japanese Patent Publication 5-28591 JP-A-3-292878

Therefore, in the present invention, the purpose of developing a method that can achieve this without producing supplementary sugar, supplementary acid, etc., in producing a refreshing sake with a refreshing taste without impairing the taste of conventional sake. It was.

The present inventors considered that by reducing the concentration of the total sugar mass in front of the upper tank, it would be possible to produce a refreshing drinking sake that retains the taste of conventional sake, and examined this point. .
In view of the fact that most of the total sugar mass in the final mash is a branched oligosaccharide that is difficult to decompose, the present inventors have studied to decompose this so that yeast can be assimilated. Therefore, as a method for degrading branched oligosaccharides, the inventors came up with the use of α-glucosidase, isoamylase, pullulanase, isopullulanase, or transglucosidase as the branched oligosaccharide cleaving enzyme. In general, α-glucosidase, isoamylase, pullulanase, isopullulanase, or transglucosidase is used in sake brewing to promote fermentation, for example, to supplement glucose deficiency in preparation of ginjo sake. In the present invention, it was examined whether it is possible to decompose indigestible oligosaccharides by using α-glucosidase, isoamylase, pullulanase, isopullulanase, transglucosidase, or the like during the mashing period. As a result, by using α-glucosidase, isoamylase, pullulanase, isopullulanase, or transglucosidase, the indigestible α-1, 6-linked oligosaccharides in sake are reduced, and incompetent α-1, It has been found that the 6-bond is converted to a readily available α-1,4 bond-utilizing sugar or glucose. The same effect was obtained when using the above-mentioned cocoon with high enzyme activity. The sugar treated with the branched oligosaccharide cleaving enzyme was easily assimilated by yeast, and as a result, the total sugar mass was successfully reduced. According to the sensory test, the finished sake still has the original taste of sake, such as the unique taste of sake, but it is a refreshing and easy-to-drink sake that fulfills its original purpose. It was.

  By using a branched oligosaccharide cleaving enzyme such as α-glucosidase, the total sugar mass of Uchibake can be lowered. According to the sensory test, this liquor retains the taste of a traditional sake and is refreshing. I was able to reach my original purpose.

That is, the present invention reduces the total sugar mass in the final mash by using a branched oligosaccharide cleaving enzyme during the mashing period in refined sake, particularly pure rice sake, and keeps the taste of conventional sake refreshed. It relates to the development of a method for preparing sake.
According to the present invention, the total sugar mass in sake has been reduced, and it has succeeded in producing sake that is a refreshing drink that retains the taste of conventional sake, and is further decomposed from indigestible oligosaccharides. It was possible to contribute to increasing the amount of alcohol produced by changing the produced glucose to alcohol.

  The enzyme in the present invention is not limited as long as it has a branched oligoglycosidase activity such as α-glucosidase, isoamylase, pullulanase, isopullulanase, or transglucosidase, and its origin is arbitrarily used for each microorganism, plant, etc. I can do it. Furthermore, the enzyme used may be a crude enzyme or a purified enzyme. Also, the shape may be powder or liquid. Of course, it can also be achieved by using the candy itself containing a large amount of these enzyme activities.

Moreover, these preparations can also be performed by normal grain preparation, and can also be performed in a liquefied liquid preparation in which immersion rice is liquefied.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to the examples, and is merely illustrated.

Using Nihonbare's 70% polished rice and glutinous rice, the feed test was conducted in a three-stage feed with 150% of pumped water and 1 kg of total rice with the feed composition shown in Table 1. When pyruvic acid became 50 ppm or less, the upper tank was added. The charging was performed by charging the liquefied liquid, one was added with α-glucosidase at the time of charging, and the other was charged with glucoamylase instead of α-glucosidase. The amount of each enzyme added was 18000 U / kg white rice.

Table 2 shows the general analytical values and total sugar mass of the sake that was stored in the tank. In sake added with α-glucosidase, the degree of sake was slightly inclined compared to the control. Furthermore, the alcohol content was higher when α-glucosidase was added. This seems to be the result of the branched oligosaccharide being assimilated by α-glucosidase and contributing to alcohol production. Moreover, when looking at the total sugar mass, those treated with α-glucosidase accounted for 57% of the control, and the total sugar mass was clearly reduced.

  Changes in the total sugar mass of Example 1 during the mashing period are shown in FIGS. FIG. 1 shows the addition of α-glucosidase, and FIG. 2 shows the control without addition of α-glucosidase. In the figure, G represents glucose, and G2 or more represents a sugar in which two or more glucoses are connected. In the moromi added with α-glucosidase, sugars more than disaccharide decreased compared to the control after the 15th day of retention, and it was about 1/3 of the control in the upper tank. A comparison of the total sugar mass is shown in FIG. According to this, after 10 days of retention, the amount of total sugar decreased in the case where α-glucosidase was added, compared to the control, and was about half that of the control in the upper tank.

The sake brewed in Example 1 was subjected to a sensory test by 10 of our panelists. We asked them to answer what it was like when the sake with α-glucosidase added was compared to a conventional preparation without the addition of α-glucosidase as a control.
As a result, in the preparation of liquefied liquid, the number of panelists evaluated that sake with α-glucosidase added was “lighter and refreshing” compared to sake without α-glucosidase as a control ( Table 3). From this, it has been found that the use of the method using the α-glucosidase according to the present invention can produce a refreshing sake with a light mouth and a refreshing taste, while maintaining the taste of the conventional sake as originally intended.
Table 3 below shows sensory test results obtained by charging the liquefied liquid.

Using Nihonbare's 70% polished rice and glutinous rice, a feed test was conducted in a three-stage feed with 150% pumped water and 1 kg total rice with the charge composition shown in Table 4. When pyruvic acid became 50 ppm or less, the upper tank was added. The preparation was performed by adding normal grains, one was added with α-glucosidase at the time of preparation, and the other was added with glucoamylase instead of α-glucosidase. The amount of each enzyme added was 18000 U / kg white rice.

Table 5 shows the general analytical values and total sugar mass of the sake that was stored in the tank. In sake added with α-glucosidase, the sake level was slightly positive compared to the control. Furthermore, the alcohol content was higher when α-glucosidase was added. This seems to be the result of the branched oligosaccharide being assimilated by α-glucosidase and contributing to alcohol production. In addition, the total sugar mass was 31% of the control treated with α-glucosidase, and the total sugar mass was clearly reduced.

  Changes in the total sugar mass of Example 4 during the mashing period are shown in FIGS. FIG. 4 shows the results when α-glucosidase was added, and FIG. 5 shows the results when no control α-glucosidase was added. In the figure, G represents glucose, and G2 or more represents a sugar in which two or more glucoses are connected. In the moromi added with α-glucosidase, sugars more than disaccharide decreased compared to the control after the 15th day of retention, and it was about 1/3 of the control in the upper tank. Moreover, what compared the total sugar mass is shown in FIG. According to this, after the 10th day, the total sugar mass was less in the addition of α-glucosidase than in the control, and it was less than half of the control in the upper tank.

The sake brewed in Example 4 was subjected to a sensory test by 10 of our panelists. We asked them to answer what it was like when the sake with α-glucosidase added was compared to a conventional preparation without the addition of α-glucosidase as a control.
As a result, even in the preparation of grains, the number of panelists who evaluated the sake that added α-glucosidase, such as “the mouth was refreshing and light” compared to the sake that did not contain α-glucosidase as a control (Table) 6). From this, it has been found that the use of the method using the α-glucosidase according to the present invention can produce a refreshing sake with a light mouth and a refreshing taste, while maintaining the taste of the conventional sake as originally intended.
Table 6 below shows the results of sensory inspection by grain preparation.

Sugar content in mash of liquefaction charged with α-glucosidase Sugar content in mash of control liquefaction preparation without addition of α-glucosidase Total sugar mass in mash of liquefied liquid with and without α-glucosidase added Sugar content in the mash of mash prepared with α-glucosidase Sugar content in mash of control grain preparation without α-glucosidase addition Total sugar mass in the mash of mash with and without α-glucosidase added

Claims (3)

Sake with a total sugar concentration of 0.95% by weight or less. Sake with a total sugar concentration of 1.29% by weight or less. Sake having a total sugar concentration of 0.95 wt% or more and 1.29 wt% or less.