JP2018042488A - Manufacturing method of low sugar sake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for stably manufacturing low sugar sake having reduced α-ethylglucoside and reduced sugar without being limited by a feeding method, rice milling yield or the like.SOLUTION: The manufacturing method of low sugar sake has a feeding process for feeding moromi and a fermentation process for fermenting the moromi. Further in the fermentation process, α-glucosidase and/or transglucosidase is added when loss sugar amount calculated by the following formula (1) is 75 to 90 w/w% and α-ethylglucoside is reduced. Loss sugar amount=reduced sugar amount÷all sugar amount contained in a raw material×100(w/w%) (1).SELECTED DRAWING: Figure 2

Description

  The present invention relates to a method for producing sake with reduced α-ethylglucoside, which is one of the components constituting carbohydrates.

In recent years, recognition of metabolic syndrome caused by visceral fat obesity has increased, and consumers have become sensitive to excessive intake of sugar and lipid. As a result, the market for products with low sugar content is growing in liquor brews. For example, in a third beer or a sparkling liquor that is a beer-flavored beverage, a low-sugar beverage having less than 0.5 g of sugar per 100 mL has been developed. Such a low-sugar beverage with less than 0.5 g of sugar per 100 mL can be displayed as zero sugar based on the nutrition labeling standard of the Health Promotion Act (Ministry of Health, Labor and Welfare Notification No. (176)). Gathering the support of the people.
On the other hand, the consumption of sake has been on a downward trend since 1973. One of the causes is the consumer's image that sake is rich in sugar.
Carbohydrate in the nutrition labeling standards of the Health Promotion Act (Ministry of Health, Labor and Welfare Notification (176)) is calculated by subtracting the weight of protein, lipid, dietary fiber, ash, and water from the weight of food. In addition to monosaccharides such as glucose, disaccharides, polysaccharides, sugar esters, sugar alcohols, organic acids, and the like are included in carbohydrates.

  Sake is made by using rice, rice bran, and water as the main ingredients and using certain auxiliary ingredients, and is specified by the Liquor Tax Law. Therefore, the raw material cannot be changed greatly in order to reduce carbohydrates. For this reason, it has not led to the development of a low-sugar sake with less than 0.5 g of sugar per 100 mL.

In Patent Document 1, an enzyme such as transglucosidase is added at the time of charging koji, and disaccharides, trisaccharides, oligosaccharides, polysaccharides and the like in koji are decomposed into glucose that can be assimilated by yeast. Has been disclosed to promote the fermentation of the sake to reduce the sugar content of sake.
However, in this method, saccharides and the like can be reduced, but saccharides other than saccharides may not be sufficiently reduced.

Patent Document 2 discloses a method for producing a reduced-sugar sake comprising claim 1 and a step of charging koji and a fermentation step of fermenting koji. The sum of the percentage of the total capacity (L) of the drawn water with respect to the total weight (kg) and the percentage of the total capacity (L) of the additional water with respect to the total weight (kg) of the hulled rice and the polished rice in the fermentation process is 200%. As described above, there is disclosed a method for producing a sugar-reduced sake that adds the scooped water and the additional water and adds the additional water until the early stage of fermentation of koji. Claim 2 discloses a method for producing a reduced sugar sake according to claim 1, wherein in the fermentation step, the initial stage of fermentation of the koji is up to the tenth day of koji. In claim 3, the percentage of the total capacity (L) of the pumped water relative to the total weight (kg) of the rice and the polished rice in the preparation step, and the total weight (kg) of the rice and the polished rice in the fermentation step The method for producing a reduced sugar sake according to claim 1 or 2, wherein the sum of the total capacity (L) of the additional water and the percentage is 200%. In claim 4, the percentage of the total capacity of the pumped water with respect to the total weight (kg) of the rice and the polished rice in the charging step is 140%, and the water is added to the total weight of the rice and the rice in the fermentation step. The manufacturing method of the reduced sugar refined sake as described in any one of Claims 1-3 whose percentage of the total capacity | capacitance of is 60% is disclosed. In Claim 5, it is a manufacturing method of the sugar reduction | decrease sake which includes the preparation process which prepares koji, and the fermentation process which ferments koji, Comprising: In the said preparation process, the total weight (kg) of rice cake and koji rice ), A method for producing a sugar-reduced sake by adding the pumped water so that the percentage of the total capacity (L) of the pumped water to 200% or more is disclosed.
However, the method of Patent Document 2 was not able to sufficiently reduce carbohydrates when carried out by the present inventors.

In Patent Document 3, in the method for producing sake by liquefaction charging in claim 1, by adding 50 to 100 U of transglucosidase per 1 g of raw white rice at the time of charging, the sugar concentration, acidity, and amino acidity are adjusted. Disclosed is a method for producing sake which is reduced to obtain sake having a sugar concentration of 0.5% by weight or less, an acidity of 0.5 to 1.5, and an amino acid content of 0.5 to 1.5. . Claim 2 discloses the method according to claim 1, wherein saccharification and fermentation are carried out at 10 to 25 ° C. after the preparation. Claim 3 discloses the method according to claim 1 or 2, wherein a three-stage charge is carried out, and saccharification and fermentation are carried out for 10 to 30 days after the distillation, and then the upper tank is placed. Claim 4 discloses a method according to any one of claims 1 to 3, wherein the transglucosidase is derived from Aspergillus niger.
However, the method of Patent Document 3 is a method limited to liquefaction charging, and the effect of round rice charging is unclear.

  Patent Document 4 includes ethyl-α in sake, which includes the following steps (A) to (C) and satisfies both the following conditions 1 and 2 in claim 1. -A method for reducing the content of at least one selected from the group consisting of (D) -glucoside, glycerol and α-D-glucosylglycerol, (A) preparing the rice and the polished rice (B) (A) A charging step of adding pumped water to the rice and the polished rice in step (C), a fermentation step in which the mixture of step (B) is fermented with yeast in the presence of an enzyme agent, condition 1: the above (A ) In the process, use the polished rice with a polishing rate of 78% or more. Condition 2: In the process (B), the added amount of the pumped water is the total of the pumped water with respect to the total weight of the rice and the polished rice. Those who set the weight to be 1.7 times or more There has been disclosed. Claim 2 discloses the reduction method according to claim 1, wherein, in condition 1, the ratio of polished rice is 80% or more. In claim 3, the following condition 3, ie, condition 3: selected in the step (C), is selected from the group consisting of 5′-phosphodiesterase, phosphatase, polyphenol oxidase, lipase and acidic endoprotease as the enzyme agent. A method of reduction according to claim 1 or 2, which satisfies the use of at least one enzyme. Claim 4 discloses the reduction method according to claim 3, wherein, in the step (C), the enzyme shown in the condition 3 and glucoamylase and / or α-glucosidase are used in combination as the enzyme agent. Yes. Claim 5 discloses a carbohydrate reduction method characterized in that the carbohydrate of sake is reduced by the reduction method according to any one of claims 1 to 4. Claim 6 discloses a method for producing sake, wherein the sake is produced by the reduction method according to any one of claims 1 to 4.

According to the method of Patent Document 4, rice having a rice polishing ratio of 78% or more is used, and rice having a rice polishing ratio of 80% or more is used. On the other hand, Non-Patent Document 1 states that “the germ and the outer layer of rice grains are rich in proteins, lipids, ash, and vitamins, which accelerates the growth of koji molds and yeasts, and harms the quality of sake. It is the purpose of rice milling to remove these defective ingredients, and it has long been known that the more white the rice is, the better the quality of sake. According to the manufacturing quality labeling standards, ginjo sake must be 60% or less of polished rice and pure rice liquor or brewed sake must be 70% or less.
That is, it is considered difficult to produce high quality sake using the method of Patent Document 4, suggesting that an excellent brewing technique is necessary. Furthermore, it is equivalent to 60% or less of ginjo sake, 70% or less of pure rice liquor or brewed sake (these three types of sake are called specific name liquors) It cannot be applied to the production of sake using rice with a ratio of rice polishing.

  Based on the above literature, the present inventors tried to produce a low-sugar sake with reduced sugar components such as α-ethyl glucoside, in particular, a sugar-free sake, but could not be obtained stably. .

JP 2010-104270 A Japanese Patent Laying-Open No. 2015-77083 Japanese Patent No. 5362321 Japanese Patent No. 585957

Isao Aramaki, 20 others, “Revised Sake Manufacturing Technology”, Japan Brewing Association, Aug. 10, 2009, revised revised edition, Chapter IV Sake Brewery, p. 102

  Therefore, it is possible to obtain a method for stably producing low-sugar refined sake in which α-ethylglucoside is reduced and sugar is reduced (for example, less than 0.5 w / v%) without being limited by the preparation method and the rice polishing rate. Let it be an issue.

  The present inventors diligently studied a method for reducing α-ethylglucoside contained in alcoholic beverages that use koji in all or part of the raw material. As a result, it was found that there is a correlation between the sugar content and the production amount of α-ethylglucoside. When the sugar content is within a certain range, the production of α-ethylglucoside is suppressed, and the sugar content By adding an enzyme such as α-glucosidase and / or transglucosidase when the amount is within this range, α-ethylglucoside that has already been produced can be degraded, and as a result, α-ethylglucoside can be reduced, and α-ethylglucoside can be reduced. Finally, the present inventors have found that a low-sugar alcoholic beverage can be obtained, thereby completing the present invention.

The method for producing low-sugar refined sake according to the first aspect of the present invention comprises a charging step of charging moromi and a fermentation step of fermenting moromi; in the fermentation step, lost sugar calculated by the following formula (1) When the amount is 75-90% w / w, α-glucosidase and / or transglucosidase is added to reduce α-ethyl glucoside.
Lost sugar amount = decreased sugar amount / total amount of sugar contained in raw materials × 100 (w / w%) (1)
With this configuration, when the production of α-ethylglucoside is suppressed using the sugar content as an index, an enzyme such as α-glucosidase and / or transglucosidase is added, and the α-ethylglucoside already produced is added. Can be disassembled.

The method for producing low-sugar sake according to the second aspect of the present invention is the above-mentioned method for producing low-sugar sake according to the first aspect of the present invention, wherein a step of charging moromi by liquefaction charging; and fermentation for fermenting moromi A step of adding α-glucosidase and / or transglucosidase to reduce α-ethyl glucoside when the sugar concentration of the mash filtrate is less than 1.7 w / v% in the fermentation step.
With this configuration, when the production of α-ethylglucoside is suppressed using the sugar content as an index, an enzyme such as α-glucosidase and / or transglucosidase is added, and the α-ethylglucoside already produced is added. Can be disassembled.

The method for producing low-sugar sake according to the third aspect of the present invention is the method for producing low-sugar sake according to the first aspect of the present invention, wherein the charging step is a step of charging by liquefaction charging, and the fermentation In the step, when the amount of lost sugar calculated by the formula (1) is 75 to 90 w / w% and the sugar concentration of the moromi filtrate is less than 1.7 w / v%, α-glucosidase and / or trans Add glucosidase.
With this configuration, when the production of α-ethylglucoside is suppressed using the sugar content as an index, an enzyme such as α-glucosidase and / or transglucosidase is added, and the α-ethylglucoside already produced is added. Can be disassembled.

The method for producing low-sugar sake according to the fourth aspect of the present invention is the method for producing low-sugar sake according to any one of the first to third aspects of the present invention, wherein the ratio of pumped water in the preparation step is 150-235%.
If comprised in this way, content of saccharide | sugar can be relatively decreased (sugar concentration can be lowered | hung).

The method for producing low-sugar sake according to the fifth aspect of the present invention is the method for producing low-sugar sake according to any one of the first to fourth aspects of the present invention, wherein the fermentation step performs additional water. Process.
If comprised in this way, content of saccharide | sugar can be relatively decreased (sugar concentration can be lowered | hung).

The method for producing low-sugar sake according to the sixth aspect of the present invention is the method for producing low-sugar sake according to any one of the first to fifth aspects of the present invention, wherein the α-glucosidase and / or transglucosidase is used. The fermentation days after addition are 5 to 14 days.
If comprised in this way, alpha ethyl glucoside can fully be reduced after addition of alpha glucosidase and / or transglucosidase.

The method for producing low-sugar sake according to the sixth aspect of the present invention is the method for producing low-sugar sake according to any one of the first to sixth aspects of the present invention, wherein the fermentation step comprises the amount of lost sugar. Alternatively, the method includes a step of measuring the sugar concentration.
If comprised in this way, the addition time of (alpha) glucosidase and / or transglucosidase can be known with the amount of lost sugars or sugar concentration.

  According to the method for producing low-sugar sake of the present invention, α-ethylglucoside can be reduced without being limited by the preparation method, the rice polishing rate, etc., and the low-sugar sake finally reduced in sugar can be stably obtained.

It is a graph which shows the relationship between sugar concentration, sugar chain length, and alpha EG production amount. It is a graph which shows the relationship between sugar concentration and increase / decrease in (alpha) ethyl glucoside concentration. It is a graph which shows the relationship between alpha ethyl glucoside concentration and moromi days. It is a graph which shows the relationship between progress of alpha ethyl glucoside and moromi days.

  Embodiments of the present invention will be described below with reference to the drawings. Further, the present invention is not limited to the following embodiments.

The present invention will be described as a method for producing sake using sake as an example of alcoholic beverages that use koji for all or part of the raw material. However, in the present invention, alcoholic beverages other than refined sake, such as liquor (addition of auxiliary ingredients such as amino acids to refined sake, etc., with an extract content of 2 w / v are used as long as they use sake as a whole or part of the raw material. % Or more), spirits (addition of auxiliary ingredients such as amino acids to sake, etc., with an extract content of less than 2 w / v%), and other brewing alcohol production methods.
In the present specification, “carbohydrate” means a value calculated by subtracting the weight of protein, lipid, dietary fiber, ash, and moisture from the weight of food. The sugar concentration, sugar amount, sugar content, saccharide, and “sugar” in saccharification refer to starch or starch contained in raw rice, rice bran, or saccharide that has been decomposed. , Oligosaccharides, oligosaccharides, disaccharides and monosaccharides.

The production process of sake is shown below.
(1) In the raw material processing of the round rice preparation, it includes each process of milled rice, withering, washed rice, dipping, draining, steaming, and allowing to cool. The raw material treatment for liquefaction preparation includes the steps of milled rice, withering, washed rice, dipping, draining, hydration, pulverization, liquefaction, and cooling. The following (2) to (5) are common in the round rice preparation and the liquefaction preparation.
(2) Rice bran (making and making koji) includes a koji making process.
(3) Sake (original) making has the first, second and third steps.
(4) Moromizu is equipped with each process of preparation (for example, for the first time, dancing, garnishing, and garnishing) and fermentation.
(5) In squeezing and bottling, squeezing with an upper tank, a tank, squeezing called bag hanging (beverage, dough bottle enclosure), squeezing with an automatic squeezer, pulling, filtering, first firing, storage, blending, splitting Each step includes water, filtration, second firing and bottling.
The produced sake usually contains a large amount of α-ethylglucoside as a carbohydrate component.

α-Ethylglucoside is produced by the release of glucose and transfer to ethanol when α-glucosidase and / or transglucosidase acts on saccharides.
On the other hand, when α-glucosidase and / or transglucosidase acts on α-ethylglucoside, glucose is released. As the yeast takes in the released glucose and produces ethanol, α-ethylglucoside decreases.
Thus, α-glucosidase and / or transglucosidase acts on the production and degradation of α-ethyl glucoside, so to reduce the concentration of α-ethyl glucoside, the production amount of α-ethyl glucoside is kept low, and It is necessary to devise a method for decomposing the produced α-ethyl glucoside.

  In the sake mash, the starch derived from rice bran and kake rice is decomposed to produce oligosaccharides and glucose (saccharification), and the yeast takes in the produced glucose to produce ethanol (alcohol fermentation). Are progressing simultaneously. That is, in the fermentation mash, oligosaccharides, disaccharides (maltose), monosaccharides (glucose) and ethanol having different sugar chains are mixed. In addition, since α-glucosidase derived from rice bran is also present, α-ethylglucoside production during sake brewing is inevitable.

[First embodiment of the present invention]
・ Effect on α-ethyl glucoside production So, first, in order to investigate the effect of sugar content on α-ethyl glucoside production, the sugar concentration in sake mash as a sugar content in a model experiment system assuming sake mash Using the index (that is, the sugar concentration of moromi filtrate) as an index, the effects of sugar concentration and sugar chain length on α-ethylglucoside production were examined. The test conditions were as follows, and after completion of the reaction, the concentration of α-ethyl glucoside was measured by high performance liquid chromatography (HPLC).
Sugar chain length: G1, G2, G3, G4, G5, G7
* G1 means that the number of glucose molecules is 1, G7 means that the number of glucose molecules is 7, and the larger the number of glucose molecules, the longer the sugar chain length. In addition, all the sugars used individually this time are linear.
Sugar concentration: 0.5, 1.0, 5.0 w / v%
・ Ethanol concentration: 15v / v%
・ Α-glucosidase activity: 10 U / g-sugar (*)
* The α-glucosidase used in this test is α-glucosidase SD manufactured by Amano Enzyme Co., Ltd., and the amount used is the standard value 60,000 U / g-enzyme (value measured by the company) ) And calculated.
・ PH 4.5
Reaction temperature, time: 45 ° C., 18 hours

The HPLC analysis conditions were as follows.
・ Equipment: Shimadzu Prominence
Column: BioRad Aminex HPX-87H
(Diameter 7.8 mm, column length 300 mm)
・ Solvent: Sulfuric acid (0.01N)
・ Flow velocity: 0.6mL / min
・ Temperature: 60 ℃
・ Detector: RI
A sample to be subjected to HPLC was first filtered through a 0.45 μm filter, and 495 μL of the sample was placed in a vial dedicated for HPLC analysis, and 5 μL of 1N sulfuric acid was added thereto and mixed well. By this operation, the sulfuric acid concentration of the sample subjected to HPLC becomes 0.01 N, which is the same as that of the solvent.
In the following, unless otherwise noted, the HPLC analysis conditions and the sample processing method used for HPLC are the same.

The results are shown in FIG. In FIG. 1, α-ethylglucoside is abbreviated as αEG. In the sentences and diagrams described below, unless otherwise specified, αEG means αethyl glucoside.
The following was found from FIG.
(1) The lower the sugar concentration, the less α-ethyl glucoside is produced. Since this experimental system has the same reaction time, it can be said that the lower the sugar concentration, the slower the production of α-ethylglucoside.
(2) As the sugar chain length increases, the α-ethylglucoside becomes higher at a sugar concentration of 5 w / v%, whereas at sugar concentrations of 0.5 w / v% and 1 w / v%, the sugar chain length There was no association with the increase in α-ethylglucoside.

  From the above, in the situation where α-glucosidase and / or transglucosidase, ethanol and saccharide coexist, it was considered effective to reduce the sugar concentration in order to suppress the production of α-ethylglucoside. In addition, it was considered necessary to shorten the sugar chain length in a state where the sugar concentration was high.

  In patent documents disclosed so far, for example, Japanese Patent Application Laid-Open No. 2015-77083, etc., it is proposed that a method of increasing the pumping rate at the time of preparation or adding water at the beginning of fermentation is effective. One of the reasons why this experiment was considered to be effective was that the concentration of sugar was reduced by hydration and the production of α-ethylglucoside was suppressed.

・ Effect on α-ethyl glucoside degradation Since it was found that the level of sugar concentration affects the amount of α-ethyl glucoside produced, considering the possibility that the level of sugar concentration may affect the degradation of α-ethyl glucoside, related components The following test was conducted assuming the concentration in the moromi. The α ethyl glucoside in the reaction finished solution was measured by HPLC.
.Alpha. Ethyl glucoside concentration; 0.4 w / v%
・ Glycan chain length; G1, G2
・ Sugar concentration: 0 to 4 w / v%
-PH: 4.5
・ Ethanol; 15v / v%
・ Α-glucosidase; 10 U / ml (*)
・ Reaction temperature: 45 ℃
-Reaction time: 48 hours * The α-glucosidase used here is α-glucosidase SD manufactured by Amano Enzyme Co., Ltd., and the amount used is the standard value 60,000 U / g-enzyme described in the pamphlet (the company) The value was calculated based on the measurement method).

The results are shown in FIG.
The following was found from FIG.
(1) The increase / decrease in sugar concentration and α-ethyl glucoside concentration had a linear relationship, and the sugar concentration serving as the boundary of increase / decrease was 1.7 w / v%. That is, when α-ethyl glucoside, sugar, and α-glucosidase coexist, α-ethyl glucoside decreases when the sugar concentration is less than 1.7 w / v%, and the lower the sugar concentration, the greater the range of decrease.
(2) There was almost no difference in the slope of the straight line due to the sugar chain length.

  From the above, in order to reduce α-ethylglucoside, it was considered that a method of allowing α-glucosidase and / or transglucosidase to act when the sugar concentration was less than 1.7 w / v%. Further, the lower the sugar concentration when α-glucosidase and / or transglucosidase was allowed to act, the lower the concentration of α-ethylglucoside. Since this experimental system is carried out with the same reaction time, it can be said that the decrease in α-ethylglucoside is faster when the sugar concentration is lower.

From the results obtained so far, the following can be considered as a method for keeping the α-ethylglucoside concentration low and reducing the generated α-ethylglucoside.
(1) Immediately lowering the sugar concentration, that is, in sake production, shortening the period during which the sugar concentration is high. As a means, for example, promotion of sugar metabolism by dilution with water or increase in yeast density Etc.
(2) Decomposing sugar chains promptly, that is, shortening a period in which sugar chain length is long in sake production. Examples of the means include use of cocoons having high sugar chain cleaving enzyme activity and use of commercially available sugar chain cleaving enzyme agents. α-glucosidase and transglucosidase also have a function of sugar chain cleavage.
(3) When α-glucosidase and / or transglucosidase is allowed to act at a time when the sugar concentration becomes less than 1.7 w / v%, that is, in sake production, the sugar concentration of the moromi filtrate is 1.7 w / v. Α-glucosidase and / or transglucosidase is allowed to act at a time of less than%, and the reduction in α-ethylglucoside increases as the sugar concentration decreases. Since glucose released by the action of α-glucosidase and / or transglucosidase needs to be converted to ethanol by the yeast, the yeast at the time when α-glucosidase and / or transglucosidase is allowed to act has sufficient fermentation ability. Need to be. More preferred is the time when the sugar concentration is less than 1.0 w / v%, and particularly preferred is the time when the sugar concentration is less than 0.5 w / v%.

[Second embodiment of the present invention]
As described above, in the first embodiment, the sugar concentration in sake mash (amount of sugar contained in a certain amount, relative amount) was used as an index of the sugar content.
However, as shown in Examples 3 and 4 below, in the liquefaction charge, most of the sugar contained in the raw rice is solubilized at the time of charge, whereas in the round rice charge, less sugar is solubilized. Therefore, for those with less solubilized sugar such as Maru rice preparation, the sugar concentration of the whole mash (relative amount) is not used as an index. The amount) is preferably used as an index.
In addition, since the sugar concentration varies depending on the amount of water used, it is calculated by the formula (1) that expresses the reduced amount of sugar as a percentage of the total amount of sugar contained in the raw material so that it is not affected by the amount of water used. It is preferable to indicate the amount of lost sugar.
Lost sugar amount = decreased sugar amount / total amount of sugar contained in raw materials × 100 (w / w%) (1)

The “total amount of sugar contained in the raw material” is an amount obtained by converting the saccharide contained in the raw material (rice, rice bran, auxiliary raw material (liquid sugar, etc.)) into a monosaccharide. When only rice and rice bran are used as starchy raw materials, glucose and liquid sugar are used together. In addition to glucose, fructose is included.
The amount of sugar contained in rice and rice bran varies depending on the rice polishing rate, grade, etc., but the sugar content of general rice at a rice polishing rate of 70 w / w% should be around 85 w / w%, although there is some variation. it can.
“The total amount of sugar contained in the raw materials” is the “4th revision of the National Tax Agency Preliminary Analytical Method Commentary”, which defines the analysis method of alcoholic beverages and their raw materials (edited editorial committee, third edition, Japan Brewing Association) Issued, April 2003), page 154, and can be determined by the method described in “202-12 starch value”. This method is based on the Lane-Eynon method.

On the other hand, the “decreased sugar amount” is determined by the following “1. Method of direct measurement” based on the Lane-Eynon method. The validity of the measured value can be confirmed by the combined use of HPLC.
As an alternative, the following indirect measurement method can be used. In addition, in the small preparation test etc., in addition to the sugar concentration, components having a correlation with the sugar concentration such as ethanol concentration, sake content, extract content, specific gravity, etc. are measured in advance and used as a guide instead of measuring the sugar concentration. Also good.
1. Method of direct measurement (A) The amount of sugar in the raw material (rice, rice bran, auxiliary raw material (liquid sugar etc.)) is measured (the total amount of sugar contained in the raw material).
(B) The mashing capacity at the completion of charging (at the time of distillation) is measured, or the mashing capacity is calculated based on the charging composition.
(C) The sugar concentration of moromi is determined by the formula <A ÷ B × 100>.
(D) The sugar concentration of the homogeneously stirred fermentation mash (including the solid content) is measured.
(E) The reduced amount of sugar is determined by the formula <(C−D) × B>.
2. Indirect guessing method I
(A) to (C) are as described above.
(F) The ethanol concentration of the homogeneously stirred fermentation mash (including the solid content) is measured.
(G) <glucose 1 molecule (molecular weight 180) → ethanol 2 molecule (molecular weight 46 × 2 molecule) + carbon dioxide 2 molecule (molecular weight 44 × 2 molecule)> and <ethanol specific gravity 0.79>, which corresponds to the ethanol concentration Obtain the amount of glucose and use it as the reduced amount of sugar.
3. Indirect guessing method II
(H) In the small preparation test, the decrease in the mash weight is regularly measured. This is a general method for observing the fermentation process, assuming that the amount of mash loss is equal to the amount of rice starch (= sugar) reduced by conversion to carbon dioxide. The amount of sugar reduction in the small preparation test can also be determined by this method.

  When the lost sugar amount according to the formula (1) is used as an index for the sugar content, it is preferable to cause α-glucosidase and / or transglucosidase to act at a time when the lost sugar amount becomes 75 to 90 w / w%. More preferably, it is the time when it becomes 80 to 85 w / w%.

In the first embodiment and the second embodiment of the present invention described above, the water draw rate at the time of preparation is 150 to 235 v / w%, preferably 200 to 235 v / w%. The higher the water pumping rate, the lower the αEG concentration can be.
Moreover, it is preferable to add water (add water) at the time (14 to 20 v / v%) when the alcohol concentration of the moromi during fermentation becomes high. The mash that has been charged with a lower water draw ratio has a higher concentration of αEG, and therefore the period until it is reduced to a predetermined concentration becomes longer. Therefore, it is effective to relatively reduce the concentration of αEG by water replenishment.

In the first embodiment and the second embodiment of the present invention, the enzyme may be a cocoon having a high sugar chain cleaving enzyme activity or a commercially available sugar chain cleaving enzyme agent. . For example, α-glucosidase, transglucosidase, or a mixture thereof can be mentioned. Further, at least one of α-amylase, β-amylase, glucoamylase, isoamylase, and pullulanase may be used in combination.
An enzyme such as α-glucosidase and / or transglucosidase may be additionally added in the preparation step.
Furthermore, since αEG decreases at a rate of approximately 0.01 to 0.1 w / v% / day after enzyme addition, αEG is less than 0.1 w / v% after about 7 to 10 days of fermentation after addition. Become. The number of days varies slightly depending on the moromi temperature. Therefore, the upper tank is preferably about 5 to 14 days after the addition or the time when the αEG concentration is less than 0.1 w / v%.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the contents described in the following examples.

[Example 1]
In order to confirm the above results, first, a liquefaction preparation test was conducted.
In this test, the method for reducing the sugar concentration was to increase the water-drawing ratio at the time of preparation, and the method for degrading the sugar chain was to add a commercially available sugar chain-cleaving enzyme.
The target concentration of α-ethyl glucoside was 0.1 w / v%.

The charging conditions were a one-stage charging in which a liquefied liquid was added to a liquor mother having 100 g total rice, a koji ratio of 15 w / w%, and a yeast density of 1 × 10 ⁸ pieces / ml. The milling rate of the raw rice was 70 w / w%.
The method for producing the liquefied liquid is not particularly limited. For example, the rice is dipped, drained, pulverized, the required amount of liquefied enzyme is added, and the temperature is raised to a temperature range where the liquefied enzyme is not deactivated, for example, about 80 to 90 ° C. After being held for a certain time, the cooled product can be used for preparation.
The yeast used for the sake mother is not particularly limited as long as it is a yeast used for sake brewing, but in this specification, unless otherwise specified, the yeast I-334 for brewing owned by the applicant The result using is shown.

※糖鎖切断酵素として、αグルコシダーゼを用いた。αグルコシダーゼは、天野エンザイム社（株）製のアマノＳＤを使用した。添加量はトランスグルコシダーゼ活性で示し、次のとおりとした。
・試験区２；仕込み時１８Ｕ／ｇ−米
・試験区３；仕込み時に９Ｕ／ｇ−米、もろみのろ液の糖濃度が１．７ｗ／ｖ％未満となった時期に９Ｕ／ｇ−米、合計 １８Ｕ／ｇ−米
※もろみのろ液の糖濃度は、ＨＰＬＣにて測定したＧ１、Ｇ２、Ｇ３およびＧ４以上の値の合計値とした。 The test area was as shown in the table below, and the course of α-ethylglucoside of moromi fermented for 21 days at a constant 15 ° C. was examined.

* Α-Glucosidase was used as the sugar chain cleaving enzyme. As the α-glucosidase, Amano SD manufactured by Amano Enzyme Co., Ltd. was used. The amount added was indicated by transglucosidase activity and was as follows.
Test zone 2; 18 U / g-rice at the time of charging Test zone 3 9 U / g-rice at the time of charging, 9 U / g-rice at the time when the sugar concentration of the moromi filtrate was less than 1.7 w / v% , Total 18 U / g-rice * The sugar concentration of the moromi filtrate was defined as the total value of G1, G2, G3 and G4 or more measured by HPLC.

The method for measuring transglucosidase activity was as follows.
Using 2 mL of 0.3% (w / v) isomaltose solution dissolved in 0.01N acetic acid / sodium acetate buffer (pH 5.0) as a substrate solution, 0.5 mL of enzyme solution was added, and the reaction was carried out at 40 ° C. for 60 minutes. Then, 2.5 mL of 0.3 M Tris-phosphate buffer (pH 8.0) is added and shaken to stop the reaction. Take 0.2 mL of this solution in a test tube, add 3 mL of 4-aminoantipyrine phenol coloring reagent, shake well, leave it at 40 ° C. for 20 minutes, and then measure the absorbance at a wavelength of 500 nm. An absorbance calibration curve with a wavelength of 500 nm is prepared with a glucose solution having a known concentration, and the measured value of the sample is applied to the calibration curve to measure the glucose concentration. The enzyme activity for producing 1 mg of glucose in 2.5 mL of the reaction solution for 60 minutes was defined as 1 U (unit).
Unless otherwise specified, the subsequent transglucosidase activity indicates the value measured by the method described above.

Addition of α-glucosidase to the moromi of test group 3 was performed at a time when the sugar concentration reached 1.2 w / v% (14 days of moromi).
The glucose concentration and ethanol concentration on the 14th day of moromi are shown below.

The measurement result of α ethyl glucoside is shown in FIG.
The control α-ethylglucoside concentration was high.
On the other hand, the α ethyl glucoside concentrations in Test Group 1 and Test Group 2 were lower than those in the control, but were 0.4 w / v% or more at the end of fermentation.
On the other hand, the α ethyl glucoside concentration in Test Zone 3 decreased after adding α glucosidase and was 0.09 w / v% at the end of fermentation.

[Example 2]
Next, a liquefaction preparation test (three-stage preparation) with 30 kg of total rice was conducted.
The raw material composition was as shown in the table below, and the milling rate of the raw rice was 70 w / w%.

  Amano SD manufactured by Amano Enzyme was used as the sugar chain cleaving enzyme. The addition was performed at the time of distillation and when the sugar concentration of the moromi filtrate was 0.4 w / v%. The addition amount was 9 U / g-rice as transglucosidase activity.

It took 21 days to complete the fermentation. The analysis values at the end of fermentation are shown in the table below.

Moreover, when the alcohol and water of the quantity shown in the mixing | blending table | surface of Table 3 were added to the mash after completion | finish of fermentation, an upper tank, ignition, and a refinement | purification process were performed, and alcohol content was adjusted to 13.5v / v%, sugar The quality was 0.36 w / v%.

[Example 3, Example 4]
Next, a fermentation test of 1.5 kg of total rice was conducted to determine whether this method can be applied to the preparation of round rice (Example 3). The raw material composition is shown in the table below. The milling rate of the raw rice was 70 w / w%.
As a control, liquefaction preparation of the same raw material blend was performed (Example 4).

  Amano SD manufactured by Amano Enzyme Co., Ltd. was used as the sugar chain cleaving enzyme. The addition was performed at the time of distillation and the time when the sugar concentration of the moromi filtrate became less than 1.7 w / v%. The sugar concentration when actually added was 0.97 w / v% in the liquefaction charge and 1.05 w / v% in the round rice charge. In all cases, it was the 13th day of moromi. The addition amount was 9 U / g-rice as transglucosidase activity.

All sugar concentrations in the moromi filtrate were the total values of G1 (glucose), G2 (maltose), G3 (maltotriose), and G4 + (maltotetraose or higher) measured by HPLC.
The glucose concentration and ethanol concentration on the 14th day of moromi are shown below.

FIG. 4 shows the course of α-ethyl glucoside.
Although the reduction of α-ethylglucoside was confirmed in the liquefaction charge, α-ethylglucoside increased in the round rice charge. This is presumably because most of the sugar contained in the raw rice is solubilized at the time of the liquefaction charge, whereas the solubilized sugar is small in the round rice charge.

Therefore, in the round rice preparation, it is better to use the sugar concentration of the whole mash (total sugar amount) as an index, rather than using the sugar concentration of the moromi filtrate as an index when adding the glycolytic enzyme. I thought it was. In addition, since the sugar concentration varies depending on the amount of water used, it is calculated by the formula (1) that expresses the reduced amount of sugar as a percentage of the total amount of sugar contained in the raw material so that it is not affected by the amount of water used. It was considered appropriate to indicate the amount of lost sugar.
Lost sugar amount = decreased sugar amount / total amount of sugar contained in raw materials × 100 (w / w%) (1)

  In the tests shown in Examples 3 and 4, the numerical values calculated by the formula (1) on the 13th day of moromi were 82 w / w% for the liquefaction charge and 74 w / w% for the round rice charge.

[Examples 5 to 14]
Therefore, a fermentation test of 200 g of total rice using raw material rice with a polished rice ratio of 70 w / w% and containing the raw materials in the same ratio as in Table 6 was conducted with round rice charging and liquefaction charging.
The test area was set so that the numerical value calculated by equation (1) would be as shown in the table below.

As a result, as shown in the table below, α ethyl glucoside was 0.1 w / v% or less because the value of formula (1) was 80 to 85 w / w% in both round rice charging and liquefaction charging. Was the case. Moreover, when alcohol and water are added to this moromi as blended and the upper tank is placed, and after quenching and purification, the alcohol content is adjusted to 13.5 v / v%, the saccharide content is less than 0.5 w / v%. It was also the case where the value of Formula (1) was 80-85 w / w%.
Note that the reason why αEG is less in the liquefaction preparation is that about 5 to 30 w / w% of the rice starch is decomposed in advance by the liquefaction enzyme, so it is required until the yeast is decomposed into glucose that can be taken in by the yeast. A short period (short period with a long sugar chain) is considered to be the main factor.

The following table shows the glucose concentration and the ethanol concentration when the numerical values are set according to the equation (1).

According to the above method, it was found that α-ethylglucoside can be reliably reduced and low-sugar sake can be produced.
This method is characterized by determining when to add α-glucosidase and / or transglucosidase using the amount of lost sugar as an index. If it is difficult to measure the amount of sugar, calculate the amount of sugar from the amount of ethanol produced. Therefore, it is not necessary to measure the amount of sugar directly.

  In addition, when it is necessary to increase the alcohol concentration of moromi as soon as possible, fermenting is performed by lowering the pumped water at the time of charging, and when the alcohol reaches the required concentration, water is added and calculated by the formula (1) What is necessary is just to add (alpha) glucosidase and / or transglucosidase when the numerical value made becomes the range of 80-85 w / w%.

  As described above, low-sugar sake can be easily produced by the production method of the present invention. In addition, in the standard of the nutrition labeling standard, it is described that the content of saccharide per 100 ml is less than 0.5 g in order to display “no saccharide”. Therefore, the production method of the present invention makes it possible to produce not only “sugar off (0.5 g or more)” sake but also “sugar zero (less than 0.5 g)” sake.

  Sake with a low sugar concentration meets the needs of consumers who are concerned about their health, especially their sugar intake. In terms of taste, it can be said that it belongs to the field of “super dry sake” that is more spicy than general “dry sake”.

Claims (7)

A charging process for charging moromi;
A fermentation process for fermenting moromi;
In the fermentation step, when the amount of lost sugar calculated by the following formula (1) is 75 to 90 w / w%, α-glucosidase and / or transglucosidase is added to reduce α-ethylglucoside.
A method for producing low-sugar sake.
Lost sugar amount = decreased sugar amount / total amount of sugar contained in raw materials × 100 (w / w%) (1) A charging process for charging moromi by liquefaction charging;
A fermentation process for fermenting moromi;
In the fermentation step, α-glucosidase and / or transglucosidase is added to reduce α-ethylglucoside when the sugar concentration of the moromi filtrate is less than 1.7% by weight / v.
A method for producing low-sugar sake. The charging step is a step of charging by liquefaction charging,
In the fermentation step, when the amount of lost sugar calculated by the formula (1) is 75 to 90 w / w% and the sugar concentration of the moromi filtrate is less than 1.7 weight w / v%, α-glucosidase And / or adding transglucosidase,
The method for producing a low-sugar sake according to claim 1. The water draw ratio in the preparation process is 150 to 235%.
The manufacturing method of the low sugar refined sake of any one of Claims 1-3. The fermentation step has a step of performing additional water,
The manufacturing method of the low-sugar sake of any one of Claims 1-4. The fermentation days after the addition of the α-glucosidase and / or transglucosidase is 5 to 14 days.
The manufacturing method of the low-sugar sake of any one of Claims 1-5. The fermentation step includes a step of measuring the lost sugar amount or the sugar concentration.
The method for producing a low-sugar sake according to any one of claims 1 to 6.

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