JP2011125319A - Method for producing liquors - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing liquors by which the flavor such as an aroma of the liquors is improved by adopting a new method that is not adopted in the conventional method for production not by adding a prescribed aromatic component the in order to enhance the flavor such as the aroma of the liquors. <P>SOLUTION: Moromi (unrefined Sake after completing alcoholic fermentation) having been subjected to alcoholic fermentation or Moromi to be subjected to distillation is heated in the process of raw material treatment, fermentation, and distillation. Thereby, the activity of an enzyme contained in the Moromi or the added objective enzyme is enhanced so as to obtain the distilled liquor having a rich flavor. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing alcoholic beverages such as brewed liquor rich in flavor and distilled liquor.

  In the production of alcoholic beverages such as conventional brewed liquor or distilled liquor, alcoholic fermentation is performed after heating and cooling before alcoholic fermentation for liquefaction and saccharification of starch. Next, when distilling the mash after fermentation, it simply goes through a distillation process, and by increasing the activity of various enzymes contained in the mash and the target enzyme added, alcoholic beverages that strongly affect the flavor other than alcohol fermentation The manufacturing method was not adopted.

Here, Patent Document 1 is referred to as an example of a conventional method for producing distilled spirits. This patent document 1 relates to a method for producing a cereal distilled spirit raw liquor rich in rich flavor components. The method is characterized in that a hydroxycinamic acid ester hydrolase is added in the sucrose fermentation ripening process of cereal distilled liquor.
Japanese Unexamined Patent Publication No. 7-115957

  The above-mentioned Patent Document 1 relates to a method for improving the quality of cereal distilled liquor. As a method for improving the aroma of liquor, hydroxycinamic acid ester hydrolysis in steps such as saccharification, fermentation and ripening of moromi A method of adding an aromatic component called an enzyme is employed.

  The present invention does not add a predetermined fragrance component as described above in order to enhance the flavor of liquor such as aroma, but adopts a novel method that has not been adopted in the conventional production method. It is an object of the present invention to provide a method for producing alcoholic beverages that improves flavor such as aroma.

  In order to solve the above problems, the method for producing distilled liquor according to claim 1 of the present invention warms moromi after completion of alcoholic fermentation and moromi in the raw material treatment, fermentation and distillation steps. Thus, the activity of the enzyme contained in the moromi or the added target enzyme is enhanced to obtain a flavored distilled liquor.

  According to the method for producing alcoholic beverages of the present invention, in alcoholic beverages such as sweet potato shochu moromi and wheat shochu moromi mash, the fragrance volume is significantly increased by heating the moromi after completion of alcoholic fermentation and moromi. It becomes possible to obtain a sensory evaluation such as a sweet scent or a complex scent.

It is a manufacturing conceptual diagram of distilled liquor for improving the activity of the target enzyme in the manufacturing method of liquor by this invention. It is a manufacturing conceptual diagram of the brewing liquor for raising the activity of the target enzyme in the manufacturing method of liquor by this invention.

  The method for producing alcoholic beverages of the present invention warms mash after distillation of alcohol and mash based on distillation, and increases the activity of the enzyme contained in the mash or the added target enzyme, thereby producing a flavored distilled liquor. It ’s what you get.

  That is, in the method of the present invention, in order to increase the activity of the enzyme contained in the mash and the added target enzyme, the target enzyme is heated to and maintained at a single or multiple optimum temperature zone in a single stage or a plurality of stages. Thus, after increasing the activity of the target enzyme, it is used as an alcoholic beverage or distilled.

  Enzymes contained in the above mash include microorganism-derived enzymes and plant-derived enzymes used in various alcohol fermentations, and are combinations that bring out the characteristics of the method of the present invention by selecting them according to the activity distribution of the enzymes. It is also possible.

  Moreover, about distillation, it is possible to apply regardless of classifications, such as vacuum distillation, atmospheric distillation, single distillation, continuous distillation, according to the objective. However, the effect of flavor is reduced in highly purified continuous distillation.

  Moreover, when heating in the method of the present invention, it is preferable to use a container or a distiller that has a function of raising, maintaining, or lowering the temperature and also has a function of sealing or cooling so that the moromi alcohol and fragrance components do not evaporate. In addition, you may make it provide the apparatus which exhibits a stirring function in this container or a distiller.

  Moreover, about the enzyme group contained in moromi, it is good to form the target flavor and effect by selecting, for example, an enzyme derived from Aspergillus species, a yeast species, a plant, or the like, or by using these in combination. Therefore, if necessary, the target enzyme may be added to give a single effect or a combined effect with the enzyme contained in the moromi.

  Among the alcoholic beverages according to the present invention, for authentic shochu, as a kind of koji, by using white koji molds, black koji molds or koji molds having different citric acid producing ability and various enzyme activities, A distinctive quality of liquor is obtained by the difference. In addition, it is possible to enhance the characteristics of the raw material and to change the flavor.

  It is also possible to make a difference in the activity of various enzymes by changing the breeding and culture conditions of koji molds, or to add more characteristic enzymes contained in each koji mold to further emphasize the characteristics of liquor quality. . The same applies to yeasts other than Neisseria gonorrhoeae and plant-derived enzymes. Moreover, the catalytic reaction by heating other than an enzyme reaction is also included.

  FIG. 1 is a production concept diagram relating to fermentation and distillation of alcoholic beverages according to the present invention. In this figure, in the process showing the fermentation and distillation of liquor, in the raw material processing and fermentation process, according to the liquor design of the liquor, microorganisms such as koji mold and yeast necessary for the liquor fermentation process, crops, koji, malt, etc. Selected agricultural processed products, etc., or the timing of addition of the target enzyme.

  Next, in performing alcoholic fermentation, enzymes that affect the flavor characteristics are confirmed in the enzyme group contained therein, or the target enzyme is added to perform fermentation of the alcoholic beverage. Thereafter, the target enzyme is heated to and maintained at a single or multiple optimum temperature zone in a single stage or multiple stages to increase the activity of the target enzyme, and the target component is sufficiently produced and distilled. Use distilled spirits.

  In order to perform the above distillation, as shown in FIG. 1, the mash M is accommodated in the distillation kettle 2 accommodated in the heating jacket 1, and the distillation kettle 2 is distilled by direct steam blowing or indirect heating. I do. Further, the volatile component evaporated in the distillation pot 2 passes through the rising 3 provided at the upper portion of the distillation pot 2, and then is sent to the cooling tower 5 through the conducting pipe 4, cooled in the cooling tower 5, and the distillate. Guided to tank 6.

  FIG. 2 is a production concept diagram relating to fermentation and purification of alcoholic beverages according to the present invention. In this figure, in the same manner as shown in FIG. 1, the raw material treatment and the fermentation process are performed, and then the target enzyme is heated and held in a single or multiple optimum temperature zone in a single stage or in multiple stages. And the target component is sufficiently produced by increasing the activity of the target enzyme. Then, according to the purification method of each liquor, for example, the brewed liquor is purified through steps such as lowering, filtering, and filtration.

  In FIG. 1 and FIG. 2, the heating process has a function of raising, maintaining, and lowering the temperature, and a container or distiller having a cooling function in an airtight or open portion so that alcohol and aroma components do not evaporate. It is good to use. As an example for that purpose, FIG. 1 or FIG. 2 has a configuration in which a distillation pot 2 is accommodated in a heating jacket 1. Moreover, you may make it use the thing provided with the stirring function as the distiller 2.

  As a specific example according to the method of the present invention, black potato sweet potato shochu mash is listed in Example 1 below. In Example 2 below, wheat shochu moromi such as white buckwheat shochu moromi and black soba shochu moromi are listed. In any case, when applying the method of the present invention, normal steam blowing atmospheric distillation and heating treatment before distillation are performed to perform steam blowing atmospheric distillation.

  In addition, as for the koji mold, the composition and activity of each enzyme produced by koji mold vary depending on the bacterial species (including differences in components other than the enzyme), and even in the same bacterial species, a difference occurs depending on the culture conditions. Moreover, a difference in characteristics occurs due to breeding of the fungus species.

  Moreover, in order to show that the heating treatment according to the present invention enhances the activity of a certain enzyme, a commercially available enzyme is added as a target enzyme as an enhancement of the enzyme contained in Neisseria gonorrhoeae, and is heated before the distillation. It was shown that the catalytic activity due to the increased activity of the enzyme and the combined heating had an effect on the quality of alcohol by performing steam blowing atmospheric distillation.

  This example uses the characteristics of enzymes derived from yeast and koji mold contained in normal authentic shochu sweet potato moromi after alcohol fermentation, and is added under the conditions for the enzyme used before distillation in order to enhance the activity of the enzyme. After warming, steam-injection single-pressure atmospheric distillation is performed. Moreover, after adding a commercially available target enzyme to normal mash and heating it under the conditions for the enzyme used before distillation, it is a method to obtain a flavorful sweet potato shochu by performing steam blowing single-pressure atmospheric distillation. .

  As an example of the present example, black potato sweet potato shochu moromi was subjected to normal steam blowing atmospheric distillation and heat treatment before distillation to perform steam blowing atmospheric distillation. Aspergillus oryzae varies in composition and activity of each enzyme produced by the gonococcus (including differences in components other than the enzyme), and even in the same strain, differences occur depending on the culture conditions. In addition, the characteristics differ depending on the breeding of the fungus species. In order to show that the heating treatment according to the present invention enhances the activity of a certain enzyme, a commercially available enzyme is added as a target enzyme in order to enhance the enzyme contained in Neisseria gonorrhoeae and heated before distillation. It was shown that, by performing steam-blown atmospheric distillation, the enzyme activity enhancement and the combined catalytic action affect the quality of the liquor.

  The results of the analysis of the quality of sake by the atmospheric distillation after warming of the true shochu Satsuma Moromi are described below. Table 1 below shows the sensory test results in each mash processing category described in the table for shochu shochu (satsuma koji, rice koji). In this sensory test method, samples of distilled liquor in each distillation method shown in the table are indicated by dark numbers, a sensory test is performed, and expressions are totaled by five panelists.

  Table 2 below shows the sensory determination results of each mashing process category described in this table. The sensory determination methods in this table are as follows: (1) black koji ordinary mash koji distillation, (2) black koji warm mash koji distillation, (3) -1 For the distilled alcohol samples of black koji enzyme added (FE + X) heated mash mash distillation and (3) -2 black koji enzyme added (BGA) heated mash mash distilled, “10: 2 point identification” by the panel 10 The sensory test by “method” was conducted.

  In the present invention, “FE” is an abbreviation for ferulic acid esterase, “X” is an abbreviation for xylanase, and “FE + X” is a mixed enzyme agent of ferulic acid esterase and xylanase. In the present invention, “BGA” is an abbreviation for β-glucosidase enzyme agent.

  As described above, as an effect of the present example, with the sweet potato shochu moromi, the scent volume was significantly increased by heating, and a sensory evaluation such as sweet scent and complex scent was obtained.

  Moreover, about the enhancement of the activity of the enzyme by adding a commercially available enzyme, the sensory evaluation to which each characteristic fragrance | flavor was assign | provided to both was obtained about two types of enzyme addition significantly by heating.

  Next, as a specific method of the present embodiment, the normal raw rice bran (black koji mold) and the main raw material of the shochu shochu moromi mash, which is the main raw material, (1) black koji mash mash distillation in Table 1 are used for ordinary direct steam. Blowing atmospheric distillation, (2) black potato warm mash distillation in the table, after the alcoholic fermentation is finished with normal mash, the mash before distillation is kept at a temperature of 60 ℃ for 5 hours, then normal direct Steam-blown atmospheric distillation was performed.

  Separately from this, (3) -1 black rice bran enzyme addition (FE + X) warm mash mash distillation, after adding ferulic acid esterase and xylanase mixed enzyme as a commercially available enzyme, alcohol fermentation is completed, and distillation The previous moromi was kept at a temperature of 60 ° C. for 5 hours and then subjected to ordinary direct steam blowing and atmospheric distillation.

  Furthermore, for (3) -2 black koji enzyme addition (BGA) warming mash distillation, β-glucosidase enzyme agent was added as a commercially available enzyme, and (3) -1 black koji enzyme addition (FE + X) was added. Performed in the same manner as warm mash distillation.

  As a result of increasing the activity of each enzyme in this manner, the flavor was enriched by warm distillation of the added commercial enzyme compared to the control, resulting in a difference in flavor such as aroma.

  Next, regarding the selection of commercially available enzymes, (3) -1 black koji enzyme addition (FE + X) warm moromi-distilled FE is generally included in koji, and FE and yeast produced in koji FE activity is shown by participation, and it is said that it is related to the component which influences flavor by aging of distillation and shochu. In addition, (3) -2 black glaze enzyme addition (BGA) warm moromi distillation BGA is generally also contained in koji, and the strength of the enzyme activity is said to be black koji mold> white koji mold> yellow koji mold (however, It is said that it is involved in components that affect the flavor of shochu, depending on the culture conditions and detailed bacterial species).

  As mentioned above, it was shown that the method of the present invention significantly affects the flavor of shochu by adding a commercially available enzyme present in mash mash using koji mold.

  In this example, the enzyme characteristics derived from yeast and koji mold contained in normal authentic shochu oat mash after alcohol fermentation was completed, and the enzyme was heated under conditions for the enzyme used before distillation in order to increase the activity of the enzyme. After that, steam blowing single-pressure atmospheric distillation is performed. In addition, after adding the desired commercially available enzyme to normal mash and heating under conditions for the enzyme to be used before distillation, steam blown single atmospheric distillation is used to obtain a flavorful sweet potato shochu. .

  As an example of the present example, white buckwheat shochu mash and black soba shochu mash were subjected to normal steam blowing atmospheric distillation and heat treatment before distillation to perform steam blowing atmospheric distillation. Aspergillus oryzae varies in composition and activity of each enzyme produced by the Aspergillus species (including differences in components other than the enzyme), and even in the same strain, differences occur depending on the culture conditions. In addition, the characteristics differ depending on the breeding of the fungus species. In order to show that the heating treatment according to the present invention enhances the activity of a certain enzyme, a commercially available enzyme is added as a target enzyme in order to enhance the enzyme contained in Neisseria gonorrhoeae and heated before distillation. It was shown that, by performing steam-blown atmospheric distillation, the enzyme activity enhancement and the combined catalytic action affect the quality of the liquor.

  The results of analysis of the quality of sake by atmospheric distillation after warming of authentic shochu barley moromi are described below. Table 3 below shows the sensory test results in each mash processing category described in the table for wheat shochu (wheat, wheat straw). In this sensory test method, a sample of distilled liquor in each distillation method indicated in the table is indicated by a dark number, a sensory test is performed, and the expressions are totaled by five panelists.

  Table 4 below shows the sensory determination results for each mashing processing section described in the table. The sensory evaluation methods in this table are as follows: (1) -1 birch ordinary mash distillation, (2) -1 birch warmed mash distillation, 1) -2 Black rice cake normal mash distillation, (2) -2 Black rice cake warm mash distillation, (3) -1 Black rice cake enzyme addition (FE + X) Warm mash distillation, (3) -2 Black rice cake enzyme addition (BGA) ) The sensory test by the “1: 2 point identification method” by 10 panelists was conducted for the following distinction classifications for the distilled sake sample of warm moromi distillation.

  As described above, as an effect of the present example, the difference of the koji mold affected the quality of the sake with respect to wheat shochu moromi. With wheat shochu moromi, sensory evaluations such as a significant increase in scent volume and a sweet scent and complex scent were obtained by heating. Regarding the enhancement of the activity of the enzyme by the addition of a commercially available enzyme, sensory evaluation was obtained in which each characteristic scent was imparted to both of the two enzyme additions significantly by heating.

  Next, as a specific method of the present example, ordinary wheat straw (white birch and black koji mold) and wheat-based shochu mash with main ingredients of wheat are as follows: Subject) was subjected to ordinary direct steam blowing atmospheric distillation. Moreover, about (1) -2 black rice cake warm mash distillation (black rice cake object), the normal direct steam blowing atmospheric distillation was performed like (1) -1 white rice cake normal mash distillation.

  Furthermore, for (2) -1 birch warmed mash distillation, after the alcoholic fermentation is completed with normal mash and the mash before distillation is kept at a temperature of 55 ° C. for 5 hours, ordinary direct steam blowing atmospheric distillation is performed. went. In addition, (2) -2 black rice bran enzyme-added (BGA) warm mash mash distillation in the table is similar to (2) -1 white potato warm mash mash distillation. The moromi was kept at a temperature of 55 ° C. for 5 hours and then subjected to ordinary direct steam blowing and atmospheric distillation.

  Furthermore, for (3) -1 black koji enzyme addition (FE + X) warm moromi distillation, a mixed enzyme agent of ferulic acid esterase and xylanase is added as a commercially available enzyme, and after the alcohol fermentation is completed, the mash before distillation is 60%. After maintaining at a temperature of 5 ° C. for 5 hours, ordinary direct steam blowing atmospheric distillation was performed.

  In addition, for (3) -2 black koji enzyme addition (BGA) warming mash distillation, β-glucosidase enzyme agent is added as a commercially available enzyme, and the following (3) -1 black koji enzyme addition temperature (FE + X) temperature is added. It carried out similarly to moromi distillation.

  As a result of increasing the activity of each enzyme, the flavor is enriched by warm distillation compared to the control, and the flavor is enriched by the difference in the activity of the koji mold enzyme and the warm distillation of the added commercial enzyme. As a result, a difference in flavor was obtained by each method.

  Next, the selection of commercially available enzymes is as follows. (3) -1 Black koji enzyme addition (FE + X) Warm mash distillation FE is generally also included in koji, and koji produced FE and yeast in koji. FE activity is shown by participation, and it is said that it is related to the component which influences flavor by aging of distillation or shochu.

  In addition, (3) -2 black glaze enzyme addition (BGA) warm moromi distilled BGA is generally contained in koji, and the strength of the enzyme activity is said to be black koji mold> white koji mold> yellow koji mold (however, It is said that it is involved in components that affect the flavor of shochu.

  As mentioned above, it was shown that the method of the present invention significantly affects the flavor of shochu by adding a commercially available enzyme present in mash mash using koji mold.

  The method for producing a distilled liquor of the present invention can be used as a method for producing a distilled liquor having a flavor such as a flavor by warming moromi after completion of alcohol fermentation and mash based on distillation. is there.

1 Heating jacket 2 Distilling pot 3 Standing up 4 Conducting pipe 5 Cooling tower 6 Distillate tank M Moromi

Claims (1)

In the raw material processing, fermentation, and distillation processes, mashing after mashing of alcohol and mashing on the premise of distillation increases the activity of the enzyme contained in the mash or the added target enzyme, resulting in a flavorful distillation. A method for producing alcoholic beverages, characterized in that sake is obtained.