JP2020068719A - Container-packed sake and method for improving taste of sake - Google Patents

Abstract

To provide a container-packed sake, that has, while being a sake that is low in sugar content and clear in the aftertaste, both richness and mellowness.SOLUTION: Provided is a container-packed sake having a sugar concentration of 1.6 g/100 mL or less and a proline concentration of 200 mg/L or more, packed in a light transmissive container. The container-packed sake having a pyroglutamic acid concentration of 20 to 300 mg/L. The container-packed sake having an alcohol concentration of 10 to 16v/v%. The container-packed sake having a label indicating "zero sugar" or "off sugar".SELECTED DRAWING: None

Description

  The present invention relates to sake in a container and a method for improving the taste of sake.

  BACKGROUND ART In recent years, as consumers' health consciousness has increased, products with reduced sugar content in brewed sake such as sake (sake) have been widely sold in the market. Sake with reduced sugar has the characteristics of a refreshing, light-tasting mouth and a light dry taste, while for some consumers it feels like ethanol-like piercing, watery, and unsatisfactory. There was a feeling that it was felt, and it was not as rich and mellow as the original sake.

  Aroma, umami, sourness, etc. are typical elements of brewed liquor that affect the taste of consumers. Among them, the umami taste of sake is influenced by the composition and amount of amino acids, organic acids, nucleic acids, etc. and the taste of a complex decomposed product of rice. For example, among amino acids, it is known that alanine, glycine, threonine, and serine are involved in sweetness, glutamic acid and aspartic acid are associated with umami, and proline is associated with both sweetness and bitterness. Amino acids and nucleic acids may change to an unexpected taste due to the synergistic effect of their combination. Therefore, in order for low-sugar sake to have both richness and mellowness, it is desirable to previously understand the composition and amount of amino acids that maximize the umami taste and improve the taste.

  For example, Patent Document 1 describes sake with reduced sugar content, while having the same alcohol concentration, sake degree, acidity, and amino acid degree as conventional sake.

JP, 2006-61153, A

  Although the sake of Patent Document 1 does not impair the taste of sake and has a refreshing taste, it has a problem that the richness and mellowness are not sufficient due to the low taste peculiar to low sugar.

  The present invention has been made in view of the above problems, and an object of the present invention is to provide a sake brewed in a container that has a low sugar content and a refreshing aftertaste, while having a rich and mellow taste. Another object is to provide a method for improving the taste of sake with low sugar content.

The characteristic configuration of sake contained in a container according to the present invention for solving the above-mentioned problems,
This is because the sugar concentration in the light-transmissive container is 1.6 g / 100 mL or less and the proline concentration is 200 mg / L or more.

  According to the sake contained in the container of this configuration, by filling sake having a proline concentration of 200 mg / L or more into a light-transmissive container, even if the sugar concentration is 1.6 g / 100 mL or less, it is rich and mellow. You can get sake that combines the features of Such a container of sake can give satisfaction to consumers who have been used to sake, which has been unsatisfactory with conventional low-sugar sake. To put it another way, sake that is suitable for people who are particular about health and taste, specifically, sake that is suitable for people who are particular about sugar content and taste, and prevent lifestyle-related diseases. Sake is suitable for people who want to taste and taste, and those who stick to taste while limiting sugar.

In the sake bottled according to the present invention,
The concentration of pyroglutamic acid is preferably 20 to 300 mg / L.

  According to the bottled sake of this composition, by selecting the yeast having a pyroglutamic acid concentration of 20 to 300 mg / L contained in the sake, it is possible to obtain a bottled sake that has a low sugar content and is more rich and mellow. Obtainable.

In the sake bottled according to the present invention,
The alcohol concentration is preferably 10 to 16 v / v%.

  According to the bottled sake of this composition, the alcohol concentration of 10 to 16 v / v% brings out the original flavor of the sake, and realizes a light and crisp sake quality, while having a low sugar content It is possible to obtain sake in a container that has a mildness.

In the sake bottled according to the present invention,
It is preferable that a label indicating “zero sugar” or “sugar off” is attached.

  According to the bottled sake of this composition, it is more clear that it is a health-oriented sake with reduced sugars, by adding a label indicating “zero sugar” or “sugar off” to the container. Therefore, it can be accepted by consumers who need sake that is both mellow and mellow while keeping calories in mind.

The characteristic configuration of the taste improving method of sake according to the present invention for solving the above-mentioned problems,
It is to perform aging by irradiating the sake in one container of the above invention with light.

  According to the method for improving the taste of sake having this composition, the components contained in the sake are changed by light and the aging proceeds, so that the sake having a low sugar content but having a richness and mellowness can be simply and efficiently prepared. Obtainable.

In the taste improving method of sake according to the present invention,
The wavelength of the light is preferably 300 to 700 nm.

  According to the method for improving the taste of sake according to this configuration, by irradiating the sake with light having a wavelength of 300 to 700 nm, the aging of the sake is promoted more stably and surely, and although the sugar has a low sugar content, it is rich and mellow. It is possible to obtain refined sake having both of the above properties more easily and efficiently.

FIG. 1 is a graph showing the relationship between the addition of proline to low-sugar sake (sugar concentration of 0.4 g / 100 mL or less) and sensory evaluation. FIG. 2 is a graph showing the relationship between the addition of proline to low-sugar sake (sugar concentration of 1.0 to 1.5 g / 100 mL) and sensory evaluation.

  INDUSTRIAL APPLICABILITY The present invention provides a new finding that when low-sugar sake having a proline concentration of 200 mg / L or more is irradiated with light, the thin taste peculiar to low-sugar and the piercing sensation of alcohol are alleviated, and the richness and mellowness are increased. It was done based on this.

  Hereinafter, embodiments of the sake in a container according to the present invention and the method for improving the taste of sake will be described. However, the present invention is not intended to be limited to the configurations described in the embodiments described below. In addition, it is preferable that each law, standard and guideline be enforced on the filing date of the present application. Unless otherwise specified, the search date for the website address of each home page is the application date of this application.

[Low sugar sake]
The low-sugar sake according to the present invention means sake having a sugar concentration of 1.6 g / 100 mL or less. For example, "carbohydrate zero" having a sugar concentration of less than 0.5 g / 100 mL (Gekkeikan Co., Ltd. website: http://www.gekkeikan.co.jp/RD/sake/sake01/), the sugar concentration is 1 Sake such as "70% off carbohydrates" (about 4,000 g / 100 mL) (Gekkeikan Co., Ltd. website: http://www.gekkkeikan.co.jp/company/news/201108_04.html) is included. In addition, for example, a mixture of low-sugar sake such as "sugar-free" and normal sake that is not low-sugar to adjust the sugar concentration to 1.6 g / 100 mL or less is also included in the low-sugar sake. And The upper limit of the sugar concentration of low-sugar sake is preferably 2.5 g / 100 mL or less, but 1.6 g / 100 mL or less, 1.5 g / 100 mL or less, 1.2 g / 100 mL or less, 1.0 g / 100 mL or less, It may be 0.5 g / 100 mL or less. Further, the lower limit value is preferably 0.1 g / 100 mL or more, but may be 0.2 g / 100 mL or more, 0.3 g / 100 mL or more.

  The sake of the present invention may be any one obtained by fermenting rice (rice malt), water, etc. with an alcohol (in the present invention, alcohol is synonymous with ethanol unless otherwise specified) as a raw material. The sake is preferably defined by the liquor tax law (hereinafter simply referred to as liquor tax law) (National Tax Agency website: https://www.nta.go.jp/about/council/sake-bunkakai/021127/shiryo/07a.htm. ). The amount of brewed alcohol used is preferably 50% or less of 100% by weight of the raw material rice (including rice used for koji rice), and more preferably 10% or less of 100%. Further, it is more preferable to be sake (pure rice liquor) which does not use brewed alcohol. In addition, sake that satisfies the “Production Quality Display Standards for Sake” defined by the National Tax Agency is preferable (National Tax Agency website: https://www.nta.go.jp/taxes/sake/hyoji/seishu/gaiyo/02.htm), Ginjo More preferably, it is sake, Daiginjo sake, junmaishu, junmaiginjoshu, junmaidaiginjoshu, special junmaishu, honjoshu, and special honjoshu. Furthermore, it is preferable that the sake is a sake that satisfies the “sake” of the geographical indication system designated by the National Tax Agency (National Tax Agency website: https://www.nta.go.jp/taxes/sake/hyoji/mokuji.htm).

[Proline]
Proline is pyrrolidine-2-carboxylic acid, which is a type of amino acid, and is an imino acid having a cyclic structure. Proline is also included as L-proline in general sake. For example, the L-proline content of "carbohydrate-free" (manufactured by Laurel Crown Co., Ltd.) or "70% off sugar" (manufactured by Laurel Crown Co., Ltd.) was about 50 to 70 mg / L. Proline is an amino acid having both sweetness and bitterness, and is known to have a fishy pungent odor. Proline may be derived from fermentation produced by sake yeast in the brewing process, derived from natural products such as malt, or powdered products that are commercially available for consumption (not sodium salt or potassium salt). ) May be used. In addition, as for what is actually sold as sake, since the addition of proline is not approved by the liquor tax law and the notification of interpretation of liquor administration related laws, etc. (National Tax Agency website: https://www.nta.go.jp/law) /Zeiho-kaishaku/tsutatsusu/kihon/sake/8-09a.htm), in order to obtain sake contained in a container according to the present invention, it is necessary to highly produce proline by sake yeast during the brewing process. Proline may be D-proline which is an optical isomer of L-proline, but is preferably L-proline. In the present invention, the term "proline" means L-proline unless otherwise specified. The concentration of proline in the sake of the present invention is not particularly limited, but the lower limit may be 200 mg / L or more. Preferably, it is 300 mg / L or more, 400 mg / L or more, 500 mg / L or more, 600 mg / L or more. The upper limit value is not limited, but is preferably 3000 mg / L or less, 2000 mg / L or less, 1500 mg / L or less, 1300 mg / L or less, 1000 mg / L or less.

  It is known that L-proline normally does not have a taste even in high concentration in sake, and for example, it has a sugar concentration of 0.4 g / 100 mL and an alcohol concentration of 13.5 v / v%. (Name: Zero sugar, manufactured by Laurel Wreath Co., Ltd.) Even if proline was added so that the final concentration of proline would be 1000 mg / L, the taste did not change, and it was added before proline addition in the sensory evaluation method described later. There is no difference in taste between after (no light irradiation).

[Proline high-producing yeast]
The proline high-producing yeast is a yeast having a mutation in the PRO1 gene whose parent strain is Kyokai Yeast No. 9 (K-9), and is contained in, for example, Kamitachi sake obtained by a three-stage small charge. It can be obtained by selecting a yeast having a proline content higher than that of the parent strain. As the parent strain, Kyokai yeast No. 9 as well as No. 701 and No. 901 can be used. In addition, in the small preparation test, for example, melted rice obtained by culturing at 10 to 20 ° C. for 15 to 30 days and liquefying the raw rice may be used. Molten rice is obtained, for example, by adding pumping water and α-amylase which is a thermostable enzyme to raw rice or pulverized rice obtained by pulverizing raw rice and liquefying at 60 to 90 ° C.

[Pyroglutamic acid]
Pyroglutamic acid is pyrrolidonecarboxylic acid (2-pyrrolidone-5-carboxylic acid), which is a type of organic acid, and is an amino acid derivative in which the carboxyl group and amino group of glutamic acid form an intramolecular cyclic amide by an intermolecular condensation reaction. is there. Glutamic acid is an umami component, but pyroglutamic acid has no taste. The conversion of pyroglutamic acid to glutamate does not occur easily in the absence of the enzyme glutaminase. In the manufacturing industry of miso, soy sauce, etc., it is generally practiced to improve the umami of a product by promoting a reaction in which glutamic acid is produced more than pyroglutamic acid. Little is known about how pyroglutamic acid changes by the action of light and affects taste. The pyroglutamic acid concentration in the sake of the present invention is not particularly limited, but the lower limit may be 10 mg / L or more, 20 mg / L or more, 30 mg / L or more, and the upper limit may be 200 mg / L or less, 150 mg / L or less. , 100 mg / L or less.

[Addition of brewed alcohol and alcohol concentration]
The brewing alcohol may be added to sake at any stage of the brewing process, but it is preferably before the upper tank (before squeezing the rice to separate it into liquid (sake) and solid (sake lees) as defined by the sake tax law. The alcohol concentration of sake in a container is not limited, but is preferably 1 v / v% or more and less than 22 v / v% defined by the Liquor Tax Law. The lower limit value of the alcohol concentration is preferably 2, 5, 7, 10 v / v% or more, and the upper limit value is preferably 21, 18, 16 v / v% or less. After the upper tank, the alcohol concentration can be adjusted by adding water.

[Transparent container]
The light-transmissive container does not need to be completely transparent, and may transmit all of the wavelength light of 300 to 700 nm or may selectively transmit some wavelengths. For example, an emerald green glass bottle has a characteristic that it is difficult to transmit a wavelength in the ultraviolet region, but visible light is easily transmitted. The light transmission of the container may be such that it transmits a very small amount of light, and it does not need to shield the entire container from light. That is, it may be semi-transparent or colored, and a part of the container may include a light shielding part. Here, the light blocking means that light is not positively transmitted, and it is not essential to completely block light. The material of the container may be glass, plastic, papers, pottery, wood, or a combination thereof. The type of container may be a one cup, a paper container (paper pack), a pouch, a bottle, or a barrel.

  Regarding the light transmittance, for example, a light source such as a light may be applied from the outside of the container and visually determined from the inside, or a slight amount of light may be confirmed. It may be the transmittance (internal transmittance) of the material of the container itself, or may be measured by the overall transmittance (external transmittance) including the interface of the contents. The unit of light is not particularly limited, but photon flux density is preferable. When the transmittance is defined by the photon flux density, it is preferably expressed by the transmittance (%) of the photon flux density transmitted through the material of the container with respect to the irradiated photon flux density. The transmittance (%) is preferably 0.01% or more, 0.03% or more, 0.3% or more, 3% or more. The upper limit value is not limited, but may be 100% or less, 90% or less, 70% or less, 50% or less, 30% or less, 10% or less.

For example, a 1.8 L capacity sake paper container (a paper container for storing sake (trade name: zero sugar, manufactured by Laurel Wreath Co., Ltd., manufactured by Toppan Printing Co., Ltd. and Dai Nippon Printing Co., Ltd.) is fluorescent. When you hold it over the lamp, you can visually confirm that the light from the fluorescent lamp is clearly passing through. Further, an LED light (trade name: BML-4, manufactured by MRT Co., Ltd., light wavelength 450 ± 10 nm, photon flux density 500 μmol / m ² / s) is provided on the side surface portion (excluding the roof-shaped portion and the bottom portion) of the container. When the number of transmitted photons was measured by applying it to various parts of the printed part of the container from black (or a color close to) to white (or a color close to it), it was 5 to 20 μmol / m ² / s, and the photon flux irradiated The transmittance (%) of the photon flux density transmitted through the material of the container with respect to the density is 1 to 4%, and light can be sufficiently transmitted. Therefore, the paper container can be used as the light transmissive container of the present invention. In addition, when the photon flux density of the sunlight passing through the window glass was measured indoors in fine weather, it was about 300 μmol / m ² / s, which was a value close to that of the LED light.

[Display of zero sugar and no sugar]
Regarding the indication of "zero sugar," based on the nutrition labeling standard (Ministry of Health, Labor and Welfare Notification No. 176) specified in Article 31, Paragraph 1 of the Health Promotion Act, the sugar content per 100 mL is 0. It shall be labeled on a container filled with less than 5g of sake. The expression "zero saccharide" may be "carbohydrate 0", "carbohydrate 0%", "carbohydrate ZERO", or may be an indication meaning that the saccharide is substantially zero. .. In addition, “sugar-free” is to be displayed on a container filled with sake containing 1.6 g or less of sugar per 100 mL of sake. The display of “sugar off” may be “sugar off” or “sugar cut”. For example, “sugar 70% off” and “sugar 70% off” may be used as in conventional sake (trade name). : Kamisotsu, manufactured by Gekkeikan Co., Ltd., sugar concentration 5 g / 100 mL), and the reduction value may be specifically displayed. In other words, the indication of “sugar off” just means that the sugar content is lower than that of conventional sake, and the ratio compared to the conventional product is indicated, and “off” or “cut” is indicated. It is sufficient if the display means that the number has been reduced. This ratio is not limited, but may mean that it is reduced by 50 to 95%, preferably by 60 to 80%, and more preferably by 65 to 75%.

[Conditions for light aging]
The light with which the sake contained in the container is irradiated preferably has a wavelength of 300 to 700 nm, and more preferably blue light of 420 to 480 nm. The light source may be an artificial light source such as a fluorescent lamp, a light emitting diode (LED), an incandescent lamp, or natural light. When using an artificial light source, the photon flux density is preferably 400 to 600 μmol / m ² / s. The time for irradiating sake in a container is preferably 24 hours or longer, 36 hours or longer, 72 hours or longer, 1 week or longer, 2 weeks or longer, 4 weeks or longer, 8 weeks or longer, 16 weeks or longer, 32 weeks or longer. More preferably. The temperature is preferably 18 to 45 ° C.

The storage place of sake in a container may be any place other than a dark place such as a storage room without windows and lighting, where sunlight can be inserted without artificial lighting. It is a place where a fluorescent lamp or LED lighting is installed, and it may be a place where light is directly or indirectly applied to a container storing sake. Further, the photoaging may be represented by the total amount of photons per unit area, or may be represented by multiplying the photon flux density of 500 μmol / m ² / s by the time (unit is h). If this conversion x time, the time may be 3 hours or more, 6 hours or more, 12 hours or more, 24 hours or more, 48 hours or more, 72 hours or more. Further, this time may be the cumulative irradiation time excluding the time when the illumination is not performed. There is no limitation on the upper limit of the irradiation time, but it may be within 1 year, within 6 months, or within 3 months.

[Test brewing]
For the test brewing, two strains (proline high-producing yeast: A strain, B strain) in which proline and pyroglutamic acid were greatly increased in the small preparation test, and the parent strain K-9 strain were used, respectively. .. The test brewing was performed by adding 0.9 kg of total rice in three stages and adding transglucosidase.

[Sake quality analysis]
The liquor quality, organic acids, and amino acids of Kamitatan sake obtained using the high-proline-producing yeast and its parent strain were analyzed. Regarding the analysis of liquor quality, the "Institute for Alcoholic Beverages Standard Analysis Method" established by the National Institute of Liquor Research (November 4, 2010, http://www.nrib.go.jp/data/nrivanalysis. The alcohol content, the sake content, the acid content, the amino acid content, and the sugar content were analyzed based on Htm). The analysis method is shown below.
(1) Alcohol content: Distillation-Measurement is carried out by using a floatation method which is a density (specific gravity) method, a vibrating densitometer method or a method equivalent thereto.
(2) Sake degree: The sake degree is a value obtained by measuring the specific gravity of sake with respect to water with a sake meter. Specifically, the density of sake at 15 ° C was measured using a sake degree meter, and the sake degree of sake having the same weight as that of water at 4 ° C was set to 0, and the lighter one (+) and the heavier one It is represented by (-).
(3) Acidity: Acidity is a value indicating the total amount of organic acids (lactic acid, malic acid, succinic acid, etc.) contained in sake. Specifically, it is represented by the titration amount (mL) of the sodium hydroxide solution required to neutralize 10 mL of sake.
(4) Amino acid degree: The amino acid degree is 0 to neutralize 10 mL of sake with 0.1 N sodium hydroxide, add 5 mL of neutral formalin solution, and neutralize again with 0.1 N sodium hydroxide. Represented by titration (mL) of 1N sodium hydroxide.
(5) Extract content: Extract content = (S−A) × 260 + 0.21 S was calculated from S (specific gravity (15/4 ° C.)) = 1443 / (1443 + sake degree). A was obtained by converting alcohol into a specific gravity (15/15 ° C.).
(6) Simplified calculation sugar: The value obtained by subtracting protein from the extract (extract-protein) was defined as “simplified calculation sugar”. Sugar is the value obtained by subtracting protein, lipid, dietary fiber and ash from the extract, but in sake, the amount of lipid, dietary fiber and ash is negligible when compared to the amounts of sugar and protein. "Extract-Protein" was used as a parameter indirectly indicating carbohydrate, as it only contained. Alternatively, the analysis was commissioned to the Japan Food Analysis Center.

  Kamitanka sake obtained by brewing with high-proline-producing yeast (A strain, B strain) has a higher alcohol content and a higher sake content than those obtained using its parent strain (K-9). The acidity was almost the same (data not shown). In addition, the sugar concentrations were all about 0.45 g / 100 mL (alcohol concentration 13.5 v / v% conversion), which was a low-sugar sake quality.

[Amino acid and organic acid analysis]
The analysis of amino acids and organic acids was performed using a high performance liquid chromatograph. Specifically, the analysis was performed under the following analysis conditions.
Equipment: High performance liquid chromatograph "LC-20 type" (manufactured by Shimadzu Corporation)
Detector: Electrical conductivity detector "CDD-10Avp" (manufactured by Shimadzu Corporation)
Column: "Shim-pack SCR-102H" (manufactured by Shimadzu Corporation)
Column temperature: 40 ° C
Mobile phase: p-toluenesulfonic acid (5 mmol / L)
Buffer solution: p-toluenesulfonic acid (5 mmol / L), Bis-Tris (20 mmol / L), EDTA-4H (0.1 mmol / L)
Flow rate: Mobile phase 0.8 mL / min, buffer solution 0.5 mL / min
Table 1 below shows the results of analysis of the concentrations of L-proline and pyroglutamic acid in the sake liquor obtained using each strain (alcohol concentration 13.5 v / v% conversion).

  The L-proline content (alcohol concentration 13.5 v / v% conversion) of the upper tank liquor obtained by brewing using the high-proline-producing yeasts (A strain and B strain) was the same as that of the parent strain (K-9). ), It was about 4.2 to 6.2 times as much as that of the above-mentioned sake liquor. On the other hand, the content of glutamic acid (alcohol concentration 13.5 v / v% conversion) was reduced by about 0.35-0.45 times and that of γ-aminobutyric acid was reduced by about 0.25-0.5 times compared with the parent strain. (Data not shown). Methionine was increased about 1.5-2.0 times. Almost no change was observed in the content of other amino acids (data not shown).

  The content of pyroglutamic acid in the upper tank liquor obtained by brewing using the proline high-producing yeast (A strain, B strain) (alcohol concentration 13.5 v / v% conversion) is the parent strain (K-9). It was increased by about 4.3 to 6.5 times as compared with the Kamitachi sake obtained by. On the other hand, the content of other organic acids such as lactic acid, malic acid, and succinic acid hardly changed (data not shown). In this way, sake with a high proline content could be brewed.

[Sensory evaluation test]
After proline was added to low-sugar sake and irradiated with light, a sensory evaluation test was conducted by a panel of 6 people (skilled sensory evaluators) on the taste of the sake. In addition, a mild feeling, a rich feeling, and a combination of these were evaluated by a three-stage scoring method.

<Example 1>
180 ml of sake with a sugar concentration of 0.4 g / 100 mL and an alcohol concentration of 13.5 v / v% (trade name: zero sugar, manufactured by Laurel Crown Co., Ltd.) was added to proline so that the final concentration of proline would be about 300 mg / L. Name: L-proline, purity 99% or more (concentration calculated as 100%, manufactured by Nacalai Tesque Co., Ltd.) was added as a powder, and a glass transparent container (Keisen Cap Ace manufactured by Laurel Wreath Co., Ltd. (registered trademark) ) 180 mL), and irradiate the transparent container with light using an LED light (trade name: BML-4, manufactured by MRT Co., Ltd., light wavelength 450 ± 10 nm, photon flux density 500 μmol / m ² / s). However, it was stored at 40 ° C. for 72 hours. Then, a sensory evaluation test was conducted.

<Example 2>
The addition amount was changed so that the final concentration of proline was about 900 mg / L. Other than the above, the organoleptic evaluation test was performed after light irradiation and storage under the same conditions as in Example 1.

<Example 3>
The addition amount was changed so that the final concentration of proline was about 2000 mg / L. Other than the above, the organoleptic evaluation test was performed after light irradiation and storage under the same conditions as in Example 1.

<Example 4>
Mixing of sake (brand name: Zero sugar, manufactured by Laurel Wreath Co., Ltd.) and sake (product name: Tsuki, manufactured by Laurel Wreath Co., Ltd.) with a sugar concentration of 1.5 g / 100 mL and an alcohol concentration of 13.5 v / v% Sake) To 180 mL, add proline (trade name: L-proline, purity 99% or more (concentration calculated as 100%), manufactured by Nacalai Tesque, Inc.) as a powder so that the final concentration of proline will be about 500 mg / L. However, the others were subjected to a sensory evaluation test after irradiation with light and storage under the same conditions as in Example 1.

<Example 5>
The final concentration of proline is about 500 mg / L in 180 mL of sake with a sugar concentration of 1.0 g / 100 mL and an alcohol concentration of 16.0 v / v% (mixed liquor prepared in Example 4 with brewed alcohol added). As described above, proline (trade name: L-proline, purity 99% or more (concentration calculated as 100%, manufactured by Nacalai Tesque, Inc.)) was added as powder, and other conditions were the same as in Example 1 and light irradiation was performed. And, after the storage, a sensory evaluation test was performed.

<Example 6>
180 ml of sake with 1.1 g / 100 mL of sugar concentration and 11.0 v / v% of alcohol concentration (mixed liquor prepared in Example 4 with water) was added with proline (proline concentration of about 500 mg / L). Brand name: L-proline, purity 99% or more (concentration calculated as 100%, manufactured by Nacalai Tesque, Inc.) was added, and other conditions were the same as in Example 1, after light irradiation and storage, sensory evaluation test. I went.

<Comparative Example 1>
In Example 1, sake with no proline added (a proline concentration of about 50 mg / L was irradiated with light and stored under the same conditions as in Example 1, and then a sensory evaluation test was performed.

<Comparative example 2>
The addition amount was changed so that the final concentration of proline was about 100 mg / L. Others were subjected to a sensory evaluation test after irradiation with light and storage under the same conditions as in Example 1.

<Comparative example 3>
A sensory evaluation test was conducted after light irradiation and storage under the same conditions as in Example 1 except that proline was not added to the mixed liquor prepared in Example 4 (proline concentration was about 50 mg / L).

  Table 2 summarizes the proline concentration, alcohol concentration, and sugar concentration of sake in Examples 1 to 6 and Comparative Examples 1 to 3, respectively.

  FIG. 1 is a sensory evaluation test (Examples 1 to 3 and Comparative Examples 1 and 2). In the sensory evaluation test, a mild feeling, a rich feeling, and a total of these feelings are evaluated by a three-stage scoring method by a panel of 6 people. It is a graph. The higher the score, the better the sake. FIG. 1A shows a mild feeling of sake after light irradiation, FIG. 1B shows a rich feeling, and FIG. 1C shows a comprehensive evaluation of these.

  When the proline concentration was about 300, 900, or 2000 mg / L, there were many comments that the richness was increased, the taste was mellow, etc., as compared with the zero sugar as the base (Examples 1 to 3). ). From the graph of FIG. 1 as well, when the concentration of proline contained in zero sugar is 300 mg / L or more (Examples 1 to 3), the mild feeling, the rich feeling, and the comprehensive evaluation of these feelings are dramatically improved. It was clear. On the other hand, when the concentration of proline contained in zero sugar was about 50 or 100 mg / L, there were many comments such as no difference from the zero sugar as the base and refreshing taste (Comparative Example 1 and 2).

  FIG. 2 is a graph in which a sensory evaluation test (Examples 4 to 6 and Comparative Example 3) evaluates a mild feeling, a rich feeling, and a three-point scoring method by a panel of 6 people by combining them. It was done. The higher the score, the better the sake. FIG. 2A shows a mild feeling of sake after light irradiation, FIG. 2B shows a rich feeling, and FIG. 2C shows a comprehensive evaluation of these.

  Sake with a sugar concentration of 1.0 to 1.5 g / 100 mL and an alcohol concentration of 11.0 to 16.0 v / v% was prepared so that the final concentration of proline would be about 500 mg / L, and irradiated with light. As for the products (Examples 4 to 6), there is a swelling taste, an increase in richness, and a feeling that the mouthfeel is rounder than that of sake which does not contain proline as a base (Comparative Example 3). Was seen. From the graph of FIG. 2, it can be seen that the sake having a proline concentration of about 500 mg / L (Examples 4 to 6) is milder and richer than the sake having a low proline concentration (Comparative Example 3) in the comprehensive evaluation of these. It was clear that the evaluation was high.

  Sake with the same alcohol concentration and sugar concentration as in Examples 1 to 3 except that the concentration of proline was 500 mg / L, was stored for 24 hours under the same light irradiation conditions, and sensory evaluation of Example 2 (mild feeling , A feeling of richness, and a comprehensive evaluation) were obtained. Therefore, if the low-sugar sake is filled in a transparent glass container, the sensory evaluation is improved in a shorter time, and even if the paper container is stored in the light for about 2 weeks, the sensory evaluation is improved. The possibility was shown.

  INDUSTRIAL APPLICABILITY The container sake and the method for improving the taste of sake according to the present invention can be used in the production of low-sugar sake, and can be utilized in the production of main brewing, pure rice sake, ginjo sake, and pure rice ginjo sake.

Claims (6)

  Sake filled in a light-transmissive container, which has a sugar concentration of 1.6 g / 100 mL or less and a proline concentration of 200 mg / L or more.   Sake in a container according to claim 1, wherein the concentration of pyroglutamic acid is 20 to 300 mg / L.   The sake in a container according to claim 1 or 2, wherein the alcohol concentration is 10 to 16 v / v%.   Sake in a container according to any one of claims 1 to 3, which is labeled with "no sugar" or "no sugar".   A taste improving method for sake, comprising aging the sake in a container according to any one of claims 1 to 4 by irradiating the sake with light.   The method for improving the taste of sake according to claim 5, wherein the wavelength of the light is 300 to 700 nm.

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