JP2020000144A - Deterioration inhibitor for sake, sake for which deterioration is suppressed and production method of the sake - Google Patents

Abstract

To provide a deterioration inhibitor for sake for inhibiting activity of isoamyl alcohol oxydase (IAAOD) which is enzyme for generating iso-valeraldehyde (i-Val) being a main factor of namahineka being one of a deterioration odor of sake, reducing the deterioration odor of the sake, and maintaining flavor and taste unique to the raw sake, and not inhibiting enzyme required for maturation of the sake, and properly performing maturation of the sake.SOLUTION: The deterioration inhibitor includes montmorillonite. According to the deterioration inhibitor of the sake of the invention, montmorillonite being a clay mineral inhibits activity of IAAOD which is enzyme for generating i-Val and hardly inhibits activity of enzyme required for maturation of the sake. Therefore the sake for which deterioration is suppressed by the deterioration inhibitor, is suppressed in deterioration due to generation of i-Val, and taste and flavor unique to raw sake can be maintained, and maturation can be properly executed.SELECTED DRAWING: None

Description

  The present invention relates to a deterioration inhibitor for suppressing the deterioration of sake, sake whose deterioration is suppressed by the deterioration inhibitor, and a method for producing the sake.

  The original sake that is the source of sake is one in which rice, koji, and water are mixed, and mash fermented with yeast is squeezed to separate sake lees (upper tank). Sake includes raw sake that does not burn at all, raw liquor that burns only once after the upper tank, raw storage liquor that stores without burning after the upper tank and burns only once when bottled, There is general sake (sake other than unrefined sake, unazume sake, and unrefined sake) that is fired twice after the upper tank and when bottled.

  Burning is mainly performed for the purpose of enzyme inactivation, slag washing (to lower the slag (cage) of mash) and sterilization. Burned sake (fired sake) can be stored at room temperature for a long period of time, and although the storage conditions are relaxed such that the temperature range during storage can be widened, the mellow aroma and taste unique to the original sake There was a problem of being lost. On the other hand, although unrefined sake can enjoy the rich aroma and taste peculiar to original sake, it has a problem that low-temperature distribution is essential and storage conditions are severe. If the storage conditions are poor, there is a problem that, when the storage conditions are poor, fresh scent is generated due to the action of enzymes, and the rich aroma and taste peculiar to the original sake are lost and deteriorated. Similarly, in the case of raw stuffed sake and raw stored liquor, if the storage conditions before burning are poor, fresh scent is generated, and the flavor balance is lost.

  Deterioration smell of aging is caused by isoamyl alcohol oxidase (IAAOD), a koji-derived enzyme (protein) remaining in sake, generating isovaleraldehyde (i-Val) using isoamyl alcohol in sake as a precursor. Occurs. On the other hand, Patent Literature 1 described below describes a protein removing agent for brewing, and Patent Literature 2 describes a protein removing method and a slag-removing method, which aims to suppress the generation of deterioration odor of sake. Patent Document 3 described below describes a koji mold having reduced IAAOD activity, and Patent Document 4 describes a yeast that reduces the amount of isoamyl alcohol produced, with the aim of suppressing the generation of sake scent in sake. I have. Further, Patent Literatures 5 and 6 disclose a method of suppressing deterioration of sake by removing macromolecules such as enzymes including IAAOD using an ultrafiltration treatment.

JP 2010-154777 A JP 2008-18365 A JP-A-9-70287 JP 2008-54560 A JP-A-7-143873 JP-A-52-64495

  However, the protein removing agent methods described in Patent Literature 1 and Patent Literature 2 also remove proteins other than IAAOD contained in sake. In other words, the conventional protein remover also removes the proteins that give the swelling of the sake taste, and loses the unique taste of the original sake and also removes the enzymes necessary for the sake aging. There was a problem that it hindered the aging of sake by enzymes. Further, in the use of the koji mold or yeast described in Patent Documents 3 and 4, since the selection and breeding of the koji mold or yeast greatly contribute to the quality of sake, the koji mold or yeast having specific properties is used. There is a problem that sake using a manufacturing method that relies on liquor leads to uniform quality. Furthermore, in the ultrafiltration treatments described in Patent Documents 5 and 6, proteins other than IAAOD, starches, and other extracts and polymer components that add swelling to the taste of sake are removed, thereby reducing taste. There was a problem that the quality of the sake was too clear, and the rich aroma and taste unique to the original sake were lost.

  The present invention has been made in view of the above points, and inhibits the activity of IAAOD, which is an enzyme that produces i-Val, which is a main factor of aged scent, which is one of the deterioration odors of sake. Sake deterioration inhibitor, sake with reduced deterioration and its ability to reduce the deterioration odor of sake and to moderately mature sake without significantly inhibiting the activities of enzymes required for sake aging. It is intended to provide a manufacturing method.

  The sake deterioration inhibitor according to the present invention is characterized by containing montmorillonite.

  The present inventors have reported that while the clay mineral montmorillonite sufficiently maintains the flavor inherent in sake, isovaleraldehyde (i-Val), which is a main factor of aged scent, one of the deterioration odors of sake, It has been found that it inhibits the activity of isoamyl alcohol oxidase (IAAOD), which is an enzyme that produces), and does not significantly inhibit the activity of the enzyme necessary for aging sake.

  According to the sake deterioration inhibitor of the present invention, montmorillonite, a clay mineral, inhibits the activity of IAAOD, which is an enzyme that produces i-Val, which is a main factor of Sengoku, one of the deterioration odors of sake. In addition, since it has a property that does not greatly affect the concentration of the extract component or the high molecular component that gives a swelling to the taste of sake such as protein and starch, the sake deterioration inhibitor of the present invention is contacted. The refined sake can be one in which the deterioration due to the generation of i-Val is suppressed and the mellow aroma and taste unique to the original sake are retained.

  Here, in the above-mentioned sake deterioration inhibitor, the montmorillonite may be treated with an acid. According to this, the acid-treated montmorillonite can further inhibit the activity of IAAOD.

  In the above-mentioned sake deterioration inhibitor, the montmorillonite may be acid clay or activated clay. According to this, acid clay and activated clay can suitably inhibit the activity of IAAOD.

  Here, the sake according to the present invention, in which the deterioration is suppressed, has an isovaleraldehyde-forming activity of 5.3 U / L or less, a glucoamylase activity of 3 U / mL or more, and an acidic carboxypeptidase activity of 30 U / mL or more. It is characterized by the following. According to this, fresh sensation, which is one of the deterioration odors of sake, can be suitably suppressed, and moderate ripening of sake can be achieved by glucoamylase activity and acid carboxypeptidase activity.

  In addition, in the sake in which the deterioration is suppressed, the protein retention can be 55% or more. According to this, the sake can maintain the original quality of the original sake.

  In addition, in the sake in which the deterioration is suppressed, the acidity change amount is 0.3 or less, and the total sugar value retention rate can be 70% or more. According to this, the sake can maintain the original quality of the original sake.

  Here, the method for producing refined sake according to the present invention is characterized by including a step of contacting the original sake after the upper tank with a deterioration inhibitor. According to this, while the deterioration is suppressed, the flavor inherent in sake can be sufficiently maintained, and the sake can be appropriately aged.

  Further, the method for producing refined sake according to the present invention includes a step of contacting the original sake after the upper tank with a deterioration inhibitor, and a step of storing the deterioration inhibitor in contact with the original sake. Features. According to this, it is possible to suppress the generation of fresh scent, which is one of the deterioration odors of sake, through the step of performing aging storage while keeping the deterioration inhibitor in contact, and delay the timing of burning. be able to.

  ADVANTAGE OF THE INVENTION According to the deterioration inhibitor of the sake of this invention, the sake whose deterioration was suppressed, and the manufacturing method thereof, montmorillonite which is a clay mineral is i-Val which becomes a main factor of the old fragrance which is one of the deterioration smells of sake. It inhibits the activity of IAAOD, which is an enzyme that produces lipase, and has a property that it is difficult to inhibit the activities of enzymes necessary for aging sake. Since the deterioration inhibitor has a property that does not significantly affect the concentration of the high molecular component that gives the taste of sake such as protein and starch, the sake contacted with montmorillonite produces i-Val. Deterioration can be suppressed, and the mellow aroma and taste peculiar to the original sake can be maintained.

  Hereinafter, the deterioration inhibitor of sake according to the embodiment of the present invention will be described. The sake deterioration inhibitor according to the embodiment contains montmorillonite.

  In the present specification, the deterioration of sake means that isovaleraldehyde (i-Val), which is a main factor of fresh scent, which is one of the deteriorating odors, is produced in the sake, and the deterioration odor of the fresh scent is felt. It means that it became a state. In addition, the concentration of i-Val felt as human old scent is 120 ppb or more.

Montmorillonite is a kind of smectite clay mineral, and is a layered hydrated silicate crystal composed of SiO ₂ , Al ₂ O ₃ , and H ₂ O. An octahedral layer mainly composed of Al is formed of two SiO ₂ layers. It has a skeleton of a three-layer structure sandwiched between tetrahedral layers. In the montmorillonite, Si and Al forming the layer are often isomorphously substituted with other metal ions, and Si ^{4+ in} the tetrahedral layer of SiO ₂ is isomorphously substituted with Al ³⁺ , and Al is mainly used. By replacing Al ^{3+ in the} octahedral layer isomorphically with Mg ²⁺ or Fe ²⁺ , the entire layer has a negative charge, and in order to maintain the charge balance of the entire crystal, exchangeable cations exist between the layers. I have.

  The present inventors have found that montmorillonite, a clay mineral, inhibits the activity of IAAOD, which produces i-Val, which is a major factor in the aged scent, which is one of the deodorizing odors of sake, and is necessary for proper aging of sake. It has been found that the activity of the enzyme is hardly inhibited. Since montmorillonite inhibits the activity of IAAOD, sake using the deterioration inhibitor of the present invention has a reduced aging aroma.

Montmorillonite is broadly classified into acid clay and bentonite due to differences in properties. Acid clay has H ⁺ ions as exchangeable cations between layers. On the other hand, bentonite has a large amount of Na ⁺ ions in exchangeable cations. Bentonite has water absorption and swelling properties due to water addition. Further, there is activated clay in which acidic clay is treated with sulfuric acid to elute Al, Mg, and the like contained in the crystal, thereby activating the surface. In the sake of the embodiment, the acidification clay and bentonite can be used as the montmorillonite in the sake deterioration inhibitor, but the acid clay containing the activated clay with a small effect of reducing the acidity of sake described later can be more preferably used. In addition, since bentonite has water-absorbing and swelling properties due to water addition, it is difficult to separate it from sake depending on the mode of use, and handling properties may be poor.

  As the montmorillonite, commercially available ones can be used, and those approved as food additives are more preferable. As commercially available montmorillonite, acid clay (Nippon Activated Clay Co., Ltd., acid clay), Nikkanite (S-200, A-36, A-168) (Toshin Kasei Co., Ltd., acid clay, food additive standard) , Mizuka Ace (Mizusawa Chemical Industry Co., Ltd., acid clay, food additive standard), activated clay (Japan activated clay, activated clay), activated clay (SA35, SA1, strong, T, R-15, E) (East Shin Kasei Co., Ltd., activated clay, Nikkanite (G-36, G-153, G-168) (Toshin Kasei Co., Ltd., activated clay), Galleon Earth (Mizusawa Chemical Industry Co., Ltd., activated clay, food additive) Standard), bentonite (Kawakita Chemical Co., Ltd., bentonite, food additive standard) and the like can be used.

  Montmorillonite used as a deterioration inhibitor of sake in the embodiment can be used as a deterioration inhibitor even when it is commercially available, but can be subjected to an acid treatment or a baking treatment. it can. This is because the microorganisms and impurities contained in the montmorillonite can be removed by the acid treatment or the baking treatment. The firing temperature in the case of performing the firing treatment is preferably from 400 to 600 ° C. If the firing temperature is lower than 400 ° C., organic substances as impurities contained in montmorillonite may not be removed. On the other hand, when the temperature exceeds 600 ° C., the thermal energy is excessive and the montmorillonite may be deteriorated. More preferably, the firing temperature is 450 to 550 ° C. The sake deterioration inhibitor of the embodiment may contain other components in addition to montmorillonite. As other components, an ion exchange resin, activated carbon, zeolite, or the like can be used.

  The shape of the deterioration inhibitor containing montmorillonite varies depending on the method for producing sake that suppresses deterioration. As a method for producing sake that suppresses deterioration, there are a batch method in which processing is performed for each production unit and a continuous method in which processing is performed continuously. In the case of the batch method, the shape of the montmorillonite which is granular may be used as it is (powder form), but may be a sheet, rod, or sphere shape which facilitates recovery after use. Further, a form in which granular montmorillonite is packed in a storage bag such as a nylon mesh may be used. In the case of the continuous method, in order to pass sake continuously, it is possible to use a form in which montmorillonite is filled in a column through which sake is passed, a form in which montmorillonite is mixed in a honeycomb filter, and the like.

  Next, a description will be given of a sake with suppressed deterioration according to the embodiment of the present invention and a method for producing the same.

  One of the methods for producing sake in which the deterioration of the embodiment has been suppressed is a step of contacting the sake after the upper tank with a deterioration inhibitor, a step of performing aging storage after contacting the deterioration inhibitor, and a step of burning. including. The deterioration inhibitor is separated by filtration before the step of performing aging storage. According to this, deterioration can be suppressed, so that long-term storage is possible, and, for example, export development to overseas can be facilitated. In addition, the original sake which is the source of the sake is obtained by mixing rice, koji and water, squeezing the mash fermented with yeast, and separating the sake lees (upper tank).

  Another method for producing the sake in which the deterioration of the embodiment is suppressed is a step of contacting the sake after the upper tank with the deterioration inhibitor, a step of storing the deterioration inhibitor in contact, and a step of burning. And According to this, it is possible to suppress deterioration even in the case of a fired sake in which the time from the upper tank to the fire is set long. The deterioration inhibitor is desirably separated by filtration before the step of burning.

  The method of contacting (adding) the deterioration inhibitor to the original sake after the upper tank is generally a batch method (a shaking contact method or a stirring method), but a continuous method (a column passing method). Can also be done.

  The batch method is a method in which a deterioration inhibitor is brought into direct contact with the original sake. Generally, the deterioration inhibitor is separated by filtration or the like after the contact (addition). The deterioration inhibitor can be brought into contact with the bottle over the storage period by a method of adding the obtained deterioration inhibitor or a method of coating the inner surface of a bottle serving as a sake storage container with the deterioration inhibitor.

  In the batch method, the amount of montmorillonite added to sake is preferably 0.1 to 3% by mass. This is because the deterioration inhibitor can suitably inhibit the activity of IAAOD. If the amount of montmorillonite added to the sake is less than 0.1% by mass, the activity of IAAOD present in the sake cannot be sufficiently inhibited, and this is one of the deterioration odors during the storage of the sake over time. There is a possibility that a large amount of i-Val, which is a main factor of old scent, may be generated. On the other hand, if the addition amount exceeds 3% by mass, the effect of inhibiting the activity of IAAOD may reach a plateau. However, even if the amount of montmorillonite added to sake exceeds 3% by mass, the effect of inhibiting the activity of IAAOD is maintained, and therefore the preferred amount of montmorillonite added to sake is recognized. Then, the act of excessively adding montmorillonite is included in the technical scope of the present invention. More preferably, the amount of montmorillonite added to the sake is 0.2 to 2.5% by mass, and still more preferably 0.5 to 2% by mass.

  In the batch method, the time for bringing the montmorillonite into contact with the sake is preferably 10 minutes to 90 days. This is because deterioration of the sake can be suppressed, and the rich aroma and taste of the sake can be matured. If the time of contacting the montmorillonite with the sake is less than 10 minutes, the activity of IAAOD may not be sufficiently inhibited, and deterioration of the sake may not be suppressed. More preferably, the contact time of the montmorillonite with the sake is between 1 hour and 14 days.

  The addition of montmorillonite to sake in the batch method can be carried out simultaneously with the step of slag-destroying. In this case, the montmorillonite and the lagging agent are added to the sake, the mixture is stirred for about 1 hour with a propeller mixer, and the mash is filtered after the montmorillonite and the lagging agent have settled. Settling can take several days. In addition, even if the time of contacting the montmorillonite with the sake is excessive, the effect of inhibiting the activity of IAAOD is maintained. The act of contacting in a short time is included in the technical scope of the present invention.

  In the batch method, the temperature (storage temperature) of sake at the time of contacting montmorillonite is preferably −20 to 40 ° C. This is because the storage temperature in this range can sufficiently inhibit the IAAOD activity of sake during storage. If the temperature of the sake is lower than −20 ° C., the freeze of the sake requires thawing, which may be uneconomical. On the other hand, if it exceeds 40 ° C., the quality may be deteriorated due to excessive aging or coloring of sake. More preferably, the temperature of the sake is -5 to 15C, more preferably -3 to 10C.

  The continuous method is, for example, a method in which raw sake is passed through a layer of a deterioration inhibitor filled in a column. The deterioration inhibitor of the embodiment can suppress the deterioration of sake even by a continuous method, and can achieve aging of the rich aroma and taste of sake.

  The temperature (treatment temperature) of sake in the continuous method is preferably −20 to 40 ° C. as in the batch method. More preferably, it is -5 to 15C, and still more preferably -3 to 10C.

  In the sake of which the deterioration of the embodiment manufactured by such a manufacturing method is suppressed, the montmorillonite inhibits the activity of IAAOD which generates i-Val, which is a main factor of aging odor, which is one of the deterioration odors of the sake. However, the i-Val production activity is 5.3 U / L or less. As a result, the sake has a suitably reduced deterioration odor. The i-Val production activity is more preferably 4.0 U / L or less, and still more preferably 3.0 U / L or less. The i-Val production activity is 1 U, which is 1 μg i-Val per day when stored at 30 ° C.

  Further, it is preferable that the sake in which the deterioration of the embodiment is suppressed has a small decrease in the activity of enzymes other than IAAOD. Useful enzymes such as proteases or amylase are not easily inhibited by montmorillonite. Therefore, the sake in which the deterioration of the embodiment is suppressed has a glucoamylase (GlcA) activity of 3 U / mL or more and an acidic carboxypeptidase (ACP) activity of 30 U / mL or more. The GlcA activity is more preferably 5 U / mL or more, and still more preferably 7 U / mL or more. The ACP activity is more preferably at least 45 U / mL, even more preferably at least 50 U / mL. In sake, it is considered that the upper limit of GlcA activity is about 20 U / mL, and the upper limit of ACP activity is about 200 U / mL.

  Sake in which deterioration of the embodiment is suppressed has a small change in acidity, which is one of the indexes of taste of sake. The acidity is the total amount of acids contained in sake, and is expressed as the volume (mL) of the aqueous sodium hydroxide solution required for titration when 10 mL of sake is neutralized and titrated with a 0.1N aqueous sodium hydroxide solution. is there. The acidity preferably has a small change in the value, and the acidity change is preferably 0.3 or less. More preferably, the amount of change in the acidity is 0.2 or less, and still more preferably 0.1 or less.

  Furthermore, it is preferable that the sake in which the deterioration of the embodiment is suppressed has a small decrease in the protein concentration and the total sugar value, which are indicators of the taste swelling of the sake. The protein concentration is preferably maintained at 55% or more by the addition of a deterioration inhibitor. More preferably, it is 70% or more, and further preferably, it is 75% or more. The total sugar value is preferably maintained at 70% or more by adding a deterioration inhibitor. It is more preferably at least 80%, and even more preferably at least 90%. In addition, as the swelling of the taste of sake, the protein concentration is preferably 5 μg / mL or more, more preferably 10 μg / mL or more. The total sugar value is preferably 20 mg / mL or more, more preferably 40 mg / mL or more.

  Hereinafter, the present invention will be described in more detail with reference to examples. Table 1 shows the deterioration inhibitors used in the examples. The raw sake used was manufactured by the Aichi Center for Industry and Science Technology, Food Technology Center.

  The sake according to the examples is subjected to a treatment with a deterioration inhibitor under the conditions of the test examples described later, and thereafter stored under conditions (30 ° C. for 14 days) in which i-Val is likely to be generated. Deterioration, aging, and swelling of sake taste were measured.

  The concentration of i-Val contained in the sake according to the examples was measured as an index of the deterioration of the sake. The i-Val concentration immediately before storage (day 0) and 14 days after storage at 30 ° C. was determined by derivatizing i-Val to hydrazone using dinitrophenylhydrazine, and performing high-performance liquid chromatography using solid-phase extraction and an ODS column. It was measured by a graph method. Further, the increase in i-Val and the i-Val production activity were determined. The i-Val production activity was defined as 1 U of the activity of increasing 1 μg of i-Val per day when stored at 30 ° C. As for the i-Val concentration and the i-Val generation activity, which are indicators of the deterioration of sake, it is preferable that the numerical values are smaller because the deterioration of sake is less.

  As an indicator of sake ripening, evaluation was performed by measuring glucoamylase (GlcA) activity and acid carboxypeptidase (ACP) activity. The GlcA activity was measured using a glucoamylase measurement kit (Kikkoman Biochemifa Corporation), and the measured value was defined by the National Tax Agency's prescribed analysis method (Definition of GlcA activity according to the National Tax Agency's prescribed analysis method: 1 mg of soluble starch at 40 ° C for 60 minutes at 60 ° C). The activity of producing glucose is 1 U). The ACP activity was measured using an acidic carboxypeptidase assay kit (Kikkoman Biochemifa Corporation), and the measured value was defined by the National Tax Agency's prescribed analysis method (ACP activity defined by the National Tax Agency's prescribed analysis method: 30 ° C from carbobenzoxy-glutamyl-tyrosine). The activity for producing 1 μg of tyrosine in 60 minutes is defined as 1 U.). The larger the GlcA activity and ACP activity, the better, because it is presumed that the sake can be matured.

  In addition, as an index of the swelling of the taste of sake, the protein concentration, total sugar value, and glucose content value were measured. Protein concentration was measured using the Bradford method. Total sugar levels were measured using the phenol-sulfuric acid method. The glucose content was measured using Test Wako (Wako Pure Chemical Industries, Ltd.). Regarding the magnitudes of the protein concentration, the total sugar value, and the glucose content value, it is considered that the change in the value is preferably smaller.

  The acidity was measured as an index of the taste of sake. Acidity is the total amount of acid contained in sake expressed as the volume of aqueous sodium hydroxide required for neutralization titration. Specifically, 10 mL of sake is neutralized with 0.1N aqueous sodium hydroxide. The volume (mL) of the aqueous sodium hydroxide solution required for the titration was determined as the acidity. Since the acidity is the amount of the organic acid component, it is preferable that the acidity change is small.

  Hereinafter, test examples will be described. Test examples 1, 5, 11, 21, and 23 are comparative examples, and test examples 2 to 4, 6 to 10, 12 to 20, 22, 24, and 25 are examples.

<Test Examples 1 to 4>
In Test Example 1, raw sake itself was stored at 30 ° C. for 14 days. In Test Example 2, acid clay was used as the deterioration inhibitor, and 1% by mass of the deterioration inhibitor was brought into contact with sake at 4 ° C. for 1 hour with shaking. It is stored. No scouring agent is used. Test Example 3 uses activated clay as a deterioration inhibitor, and other conditions are the same as Test Example 2. In Test Example 4, bentonite was used as the deterioration inhibitor, and the other conditions were the same as those in Test Example 2. Table 2 shows these treatment methods and sake characteristics.

  From the value of the i-Val concentration (day 0), it can be seen that the i-Val concentration on day 0 (before storage) was almost the same value (53 to 61 ppb). From the value of the i-Val concentration (day 14), 136 ppb of the sake itself (Test Example 1) was suppressed to 59 ppb in Test Example 2 using acid clay as a deterioration inhibitor, and activated clay was used as a deterioration inhibitor. It can be seen that Test Example 3 used was suppressed to 71 ppb, Test Example 4 using bentonite as a deterioration inhibitor was suppressed to 52 ppb, and the deterioration of sake was suppressed by the deterioration inhibitor.

  The GlcA activity was compared with the raw sake itself of Test Example 1 (9 U / mL), as compared with Test Example 2 (7 U / mL) and Test Example 3 (7 U / mL) using a deterioration inhibitor (acid clay or activated clay). In Example 4, the activity was substantially maintained, and even in Test Example 4 (7 U / mL) using a deterioration inhibitor composed of bentonite, the activity was substantially maintained, and it was confirmed that the activity of enzymes other than IAAOD did not decrease much. In addition, the ACP activity was higher than that of the sake itself (147 U / mL) in Test Example 1 in Test Example 2 (51 U / mL) using acid clay as a deterioration inhibitor and Test Example 3 (107 U / mL) using activated clay. / ML), it was confirmed that the activity was maintained even in Test Example 4 (36 U / mL) using a deterioration inhibitor composed of bentonite.

  In Test Example 4 in which bentonite was used as a deterioration inhibitor, the acidity, which is an index of the taste of sake, was reduced by about 0.2 as a numerical value compared to other test examples, and bentonite was used as an organic substance contained in sake. It was confirmed that the content of the acid component and the like was reduced.

  In addition, in Test Examples 2 to 4 using the deterioration inhibitor, compared to the raw sake itself in Test Example 1, the protein concentration was maintained at 60 to 70%, and the total sugar value and the glucose content value did not change significantly. Was confirmed.

<Test Examples 5 to 10>
In Test Examples 5 to 10, an acid clay was used as a deterioration inhibitor by a shaking contact method, and the amount of the contact was changed to 0 to 3% by mass. In addition, the contact method and storage conditions of the deterioration inhibitor were the same as in Test Example 2. Further, Test Example 5 (addition amount 0% by mass) is under the same conditions as Test Example 1. Table 3 shows these treatment methods and sake characteristics.

  From the value of the i-Val concentration (day 14), the amount of the contacted acidic clay as the deterioration inhibitor is 0.1 to 3% by mass based on the sake, so that the amount of the acid clay is preferably used as the deterioration inhibitor. It can be seen that acid clay inhibits the activity of IAAOD. In Test Example 6 in which the amount of the acid clay was 0.1% by mass, it was found that i-Val was slightly generated during storage. In Test Examples 8 to 10 in which the addition amount is 1 to 3% by mass, it can be seen that the effect has leveled off compared to Test Example 7 (addition amount 0.5% by mass).

<Test Examples 11 to 16>
In Test Examples 11 to 16, active clay was used as a deterioration inhibitor by a shaking contact method, and the amount of addition was changed from 0 to 3% by mass. In addition, the contact method and storage conditions of the deterioration inhibitor are the same as those in Test Example 3. Further, Test Example 11 (addition amount: 0% by mass) is under the same conditions as Test Example 1. Table 4 shows these treatment methods and sake characteristics.

  From the value of the i-Val concentration (day 14), the amount of the activated clay as the deterioration inhibitor is preferably 0.5 to 3% by mass based on the sake, so that the activated clay as the deterioration inhibitor is suitably used. Inhibits the activity of IAAOD. In Test Example 12 in which the amount of activated clay was 0.1% by mass, it was found that i-Val was generated during storage. It can be seen that in Test Example 15 in which the addition amount is 2% by mass and in Test Example 16 in which the addition amount is 3% by mass, the effect leveled off as compared with Test Example 14 (addition amount 1% by mass).

<Test Examples 17 to 20>
In Test Examples 17 to 20, the shaking contact method using acidic clay as a deterioration inhibitor was used, and the amount of addition was 1% by mass, and the contact time (shaking time) was changed. The contact method and storage conditions of the deterioration inhibitor except for the contact time are the same as in Test Example 2. Table 5 shows these treatment methods and sake characteristics.

  From the value of the i-Val concentration (day 14), the contact time of the acid clay as the deterioration inhibitor is 10 minutes to 3 hours, so that the acid clay as the deterioration inhibitor suitably inhibits the activity of IAAOD. You can see that it is doing. In Test Example 17 in which the contact time was 10 minutes, it was found that i-Val was slightly generated during storage. In Test Example 19 in which the contact time is 1 hour, and in Test Example 20 in which the contact time is 3 hours, the effect reaches a plateau as compared with Test Example 18 (contact time: 0.5 hour).

<Test Examples 21 and 22>
Test Example 21 is a so-called raw stuffed sake in which the raw liquor was heated and then stored at 30 ° C. for 14 days. Test Example 22 is a sake that includes a step of shaking and contacting a deterioration inhibitor (acid clay) to the original sake after the upper tank, a step of performing aging storage after shaking contact, and a step of burning after storage. , Corresponding to raw liquor. Table 6 shows these treatment methods and sake characteristics.

  The i-Val generation activity of Test Example 22 is suppressed to the same degree as the i-Val generation activity of Test Example 21, and the aroma deterioration of the raw liquor (Test Example 22) is suppressed to the same level as that of raw stuffed sake (Test Example 21) You can see what you can do.

<Test Examples 23 to 25>
In Test Example 23, raw sake itself was stored at 30 ° C. for 14 days. Test Example 24 is a sake that includes a step of bringing a deterioration inhibitor (acid clay) into shaking contact with the original sake after the upper tank and a step of performing aging storage after the shaking contact. This is a sake comprising a step of shaking and contacting a later deterioration inhibitor (acid clay) with the original sake, and a step of performing aging storage while keeping the deterioration inhibitor in contact. Table 7 shows these treatment methods and sake characteristics.

  From the increase in i-Val and the production activity, it can be seen that Test Example 23 has a large i-Val production activity, and Test Examples 24 and 25 show that the i-Val production activity is greatly suppressed. Thereby, even if the fire is not immediately performed after the upper tank, by passing through the step of shaking and contacting the deterioration inhibitor to the original sake after the upper tank, or by contacting the original sake after the upper tank with shaking the deterioration inhibitor By passing through the step of performing and the step of performing aging storage while keeping the deterioration inhibitor in contact, the timing of burning can be delayed.

Claims (6)

  A sake deterioration inhibitor comprising montmorillonite.   2. The deterioration inhibitor for sake according to claim 1, wherein the montmorillonite has been subjected to an acid treatment.   The said montmorillonite is acidic clay or activated clay, The deterioration inhibitor of the sake of Claim 1 characterized by the above-mentioned.   Sake with reduced degradation characterized by having isovaleraldehyde-forming activity of 5.3 U / L or less, glucoamylase activity of 3 U / mL or more, and acidic carboxypeptidase activity of 30 U / mL or more.   A method for producing sake, comprising a step of bringing the deterioration inhibitor according to claim 1 into contact with the original sake after the upper tank.   A method for producing sake, comprising: a step of bringing the deterioration inhibitor according to claim 1 into contact with the original sake after the upper tank; and a step of storing the deterioration inhibitor in contact therewith.