JP2022079084A - Method for producing sparkling sake - Google Patents

Abstract

To solve the problem that in a method for producing carbon dioxide gas by secondary fermentation, specifically, natural fermentation in a bottle with sake, which makes bubbles fine and prevents release of gas, but easily generates a product difference between bottles, and has poor production efficiency.SOLUTION: A method for producing sparking sake includes a step of separately obtaining a suspension and sake from unrefined sake, a step of combining the suspension and the sake, and charging the mixture into a fermentation tank, and a secondary fermentation step of sealing and storing the fermentation tank, and secondarily fermenting the mixture while gradually lowering the temperature, and produces and dissolves carbon dioxide gas while suppressing change in sake quality. It is desirable to combine the suspension with sake with an alcohol content of 10-13% so that the suspension is 2-6%. Fermentation power by yeast becomes necessary and enough to produce carbon dioxide gas by gradual reduction in the temperature, and the produced carbon dioxide gas can be efficiently reserved in a state of being dissolved in the liquid.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing effervescent sake containing carbon dioxide gas generated in a secondary fermentation.

Sake has been a favorite drink in Japan for a long time, but recently, due to the diversification of tastes, sake containing carbon dioxide gas is being sold, and it is becoming familiar as effervescent sake that you can enjoy the taste of foam. ..
By the way, as a method of containing carbon dioxide gas, a method of directly blowing carbon dioxide gas into sake is known, but in this method, the gas bubbles are large and the mouthfeel is unpleasant, and the gas is easily released. In addition, by adding carbon dioxide gas to sake, it is no longer "sake" stipulated by the Liquor Tax Law, and consumers may have a low-ranking image.

As another method, as described in Patent Document 1, there is a method of generating carbon dioxide gas by secondary fermentation, that is, natural fermentation in a bottle containing sake, which is known as a "champagne manufacturing method". In this method, the bubbles become finer and have a smoother taste, and the finer the bubbles, the easier it is to dissolve, and as a result, it becomes difficult for the gas to escape. In addition, since secondary fermentation corresponds to aging during storage, it is still treated as "sake" stipulated by the Liquor Tax Law.

Japanese Patent No. 4422195

However, it is difficult to always contain yeast and glucose, which is an assimilating sugar, in the same amount in a small volume space called a bottle. Also, since the bottles are stored in the refrigerator, the degree of cooling varies slightly depending on the storage location. Therefore, product differences are likely to occur for each bottle.
Furthermore, since the number of bottles that can be stored in the refrigerator at one time is limited, mass production cannot be supported.

The present invention has been made by paying attention to the above-mentioned conventional problems, and is characterized in that the secondary fermentation in the tank is performed while lowering the temperature.
That is, in the method for producing effervescent sake of the present invention, a step of separately obtaining a suspension and sake from mash, a step of putting the suspension and the sake together into a fermentation tank, and sealing the fermentation tank. It includes a secondary fermentation step in which the sake is stored and secondarily fermented while gradually lowering the temperature, and is characterized in that carbon dioxide gas is generated and dissolved while suppressing changes in the quality of sake.

It is preferable to combine it with sake having an alcohol content of 10 to 13% so that the suspension has a content of 2 to 6% by mass.
The suspension is preferably obtained from mash by coarse grinding, and the sake is preferably obtained by squeezing yabuta.
It is preferable to stop the secondary fermentation by rapidly lowering the temperature to a subcooled state below the freezing point to allow the yeast to coagulate and settle.
In the secondary fermentation step, for example, the temperature is gradually lowered from 12 ° C., and when a predetermined gas pressure is reached at 0 to 3 ° C., the temperature is lowered to −5 ° C. to stop the fermentation.

According to the production method of the present invention, since the produced effervescent sake contains only the one produced by the secondary fermentation as carbon dioxide gas, the bubbles become fine and the gas is difficult to escape. It is treated as "sake" stipulated by the Liquor Tax Law.
Moreover, since the secondary fermentation is carried out in a large-capacity tank, there is no difference in products even if the products are finally bottled.
Furthermore, since it is fermented in a tank, it can be mass-produced.
In addition, since it is premised on fermentation in the tank, it is possible to control during fermentation, so it is possible to increase the amount of carbon dioxide gas while suppressing changes in liquor quality and improve the quality. Become.

It is a process drawing of the manufacturing method of the effervescent sake which concerns on embodiment of this invention. It is a process diagram following FIG.

The production method of the present invention is a method of containing carbon dioxide gas produced by secondary fermentation of sake, and will be described with reference to the process diagrams of FIGS. 1 and 2.
Moromi is manufactured by a conventional method. First, brown rice is milled, the milled rice is washed with water and soaked in water, and the washed rice is steamed to make steamed rice. After that, the steamed rice is sprinkled with seed jiuqu to propagate the aspergillus and make rice jiuqu. After that, in addition to yeast and steamed rice, rice jiuqu is added to the water to be cultivated and the yeast is cultivated to make sake mother. After that, mash is made by adding rice jiuqu, steamed rice and mashed water to the liquor mother in multiple stages.

This mash is placed in an upper tank to obtain a suspension and sake as a filtrate.
Since the required quality differs between the suspension side and the sake side, the optimum mash is made separately for each.
It is recommended that the yeast used to make the mashed mash on the suspension side be alcohol-tolerant and fermentative.
It is recommended that the yeast used to make the moromi yeast on the sake side be fragrant.

The suspension is obtained by roughing the mash for the purpose of efficient separate recovery of yeast, and is rich in yeast. In the preparation for making mash, primary fermentation is performed, and this primary fermentation lasts for 20 to 30 days, but the growth of yeast reaches its peak around 5 days, and it is energetic. Therefore, by roughing at this point, it is possible to secure the necessary fermentative power while reducing the number of yeasts. In the production method of the present invention, yeast is finally removed as a slag, so the more the amount is reduced, the more transparent the finally obtained sake can be. Therefore, roughing is recommended at this healthy point in time, that is, in a highly active state.

Sake is obtained not only as raw sake but also by squeezing mash for the purpose of efficiently containing glucose, which is an assimilating sugar of yeast. In the preparation for making mash, primary fermentation is performed, and in the case of making ordinary sake, fermentation is continued until the alcohol content reaches 15 to 16%, but the increase in alcohol content means that the amount of glucose increases. Means to decrease.
Therefore, in the production method of the present invention, in order to ensure the smooth progress of the secondary fermentation, it is recommended to squeeze the yabuta when the alcohol content reaches 10 to 13%, preferably around 12%. This is because lowering the alcohol content makes it easier to secure the amount of glucose required for secondary fermentation. The amount of glucose can also be increased by the koji ratio charged at the time of mashing.

For sake, once stored in a storage tank and left to stand for several days, small starch granules and proteins that were not removed during the upper tank are settled and removed at this stage. In this case, there are cases where the sake is stored as it is, and there are cases where it is stored after burning. The former has a fresh and fresh taste, and the latter has a moist and calm taste, both of which are favorable. It is rare.
However, since burning is a process of heating sake to a temperature of 65 ° C., it also has a feature of inactivating saccharifying enzymes to prevent an increase in glucose production. In the present invention, both raw sake and fired sake can be used, but if the amount of glucose is constant, there is an advantage that the fermentation state can be easily controlled.

In the secondary fermentation, the suspension and sake are combined and placed in a fermentation tank so that the suspension is 2 to 6% by mass, preferably 3 to 5% by mass. It is mixed by natural convection in the tank, but if the fermentation tank has a stirring function, it can be used for forced mixing.
If blended in this balance, it becomes easy to generate carbon dioxide gas up to a predetermined gas pressure while suppressing changes in liquor quality.

In the production method of the present invention, a hermetically sealed pressure-resistant tank used for brewing beer is used as a fermentation tank for secondary fermentation. This type of tank is widely available and readily available. Since there is a limit to the pressure resistance capacity, an air bleeder is provided on the upper side. Also, there is one valve on the upper side and two valves on the lower side. In the tank, the supernatant and the slag are separated, so that the supernatant can be taken out from the upper valve and the slag can be taken out from the lower valve. Furthermore, the liquid temperature and gas pressure in the tank can be monitored. Further, it has a cooling function for cooling to a desired temperature.

Secondary fermentation is started at 12 ° C and 0 MPa, carbon dioxide gas is generated and accumulated, and when the gas pressure reaches 0.2 MPa, the pressure equilibrium state is reached. Lower the liquid temperature to 10 ° C. Further, when the secondary fermentation progresses and carbon dioxide gas is generated and accumulated again and the gas pressure reaches 0.2 MPa, the gas is evacuated again using air bleeding to return to 0 MPa and the liquid temperature is raised to 8 ° C. Lower.
While controlling the gas pressure in this way, the liquid temperature is lowered, and finally, the liquid temperature is lowered to about 0 to 3 ° C.

If the yeast is kept at a low temperature from the beginning, the yeast loses its energy, but by gradually lowering the temperature in this way, the fermenting power of the yeast corresponding to that temperature is alive and necessary for the production of carbon dioxide gas. Moreover, it is sufficiently directed and continues to generate carbon dioxide while suppressing changes in liquor quality, that is, without deteriorating liquor quality. On the other hand, the lower the liquid temperature, the greater the amount of foam that can be dissolved. By bleeding air, it is possible to dissolve more carbon dioxide gas into the liquid side without exceeding the pressure resistance performance limit of 0.2 MPa of the tank.
Air bleeding is performed in consideration of the pressure resistance capacity of the current container, but if the pressure resistance capacity increases in the future, this air bleeding will not be necessary.

The amount to be charged into the fermentation tank is adjusted in advance so that the desired gas pressure is reached at 8 ° C., and when the predetermined gas pressure is reached at 0 to 3 ° C., the secondary fermentation is stopped at that point.

Secondary fermentation is stopped by rapidly lowering the temperature to a sub-zero supercooled state to allow yeast to aggregate and settle. Specifically, the temperature is lowered to −5 ° C. to stop the fermentation. Sake does not freeze at this temperature.
Even near the end of the secondary fermentation, the yeast moves and circulates inside. Therefore, the movement is stopped by quenching. After standing for 2 to 3 days, the transparency of the supernatant increases, the yeast aggregates and settles, and sticks to the bottom of the tank as a white mass. Since it separates cleanly into the supernatant and the slag in the tank, freshly made sparkling sake can be taken out as a highly transparent supernatant from the valve on the upper side.
It is easy to visually check the transparency of the supernatant taken out for trial to see if the sedimentation of the slag is completed, but if the tank is equipped with a sensor to detect the transparency, it can be used electrically by using that function. You may check with.

The extracted sparkling sake is filled in a bottle, which is a container for sale. When filling, carbon dioxide gas is generated by a normal filling machine, and it cannot be filled well. Therefore, it is necessary to use a counter pressure type filling machine generally used in beer companies and the like to fill the bottles to be filled at the same pressure as in the tank. When completed as effervescent sake, store it as it is at an appropriate temperature. When the sake is completed as sparkling wine, it is sterilized in hot water for each container for sale and then stored at an appropriate temperature. The condition of the water bath is that the heat treatment is performed at a temperature of 65 ° C.
The predetermined gas pressure that can reach the pressure resistance performance limit of 0.2 MPa of the tank at 0 to 3 ° C. is set to be 4.54 GV or more in terms of gas volume described later. The final value is 4.0 GV in consideration of the fact that about 0.5 GV is lost during filling.

By the way, there is a general incorporated association called the awa liquor association, which is composed of breweries from all over Japan that brew awa liquor (registered trademark: AWASAKE). It also sponsors (Kuramaster®).
The awa liquor association has its own certification criteria for awa liquor, and in Kuramaster, awa liquor that has cleared the certification criteria in the sparkling section is ranked first, and is highly evaluated by European sommeliers such as France. ..
Therefore, for a sake brewing company that wants to expand its market overseas, it is an urgent task to develop a product that can be sold as awa liquor, that is, sparkling sake that can clear the certification criteria for awa liquor.

According to this certification standard, the gas pressure is 0.35 MPa or more at 20 ° C., and when expressed in terms of temperature-independent gas volume (GV), it is 3.911 GV or more.
As described above, the effervescent sake produced by the production method of the present invention has a gas volume of 4.0 GV in the end, and can clear this certification standard.
That is, the effervescent sake filled in the bottle has fine bubbles and it is difficult for gas to escape. Furthermore, the appearance, which is the certification standard for other appearances by the awa liquor association, is visually transparent and produces a single bubble when poured into the container after unplugging, and the certification standard is also satisfied. ..

In addition, since secondary fermentation corresponds to aging during storage, it is still treated as "sake" stipulated by the Liquor Tax Law.
Further, in the production method of the present invention, since a large-capacity tank is used for secondary fermentation, it is excellent in mass productivity of effervescent sake.

According to the above embodiment, a suspension was made from mash by coarse mash, and sake with an alcohol content of about 12% was made from another mash by squeezing yabuta. I didn't burn sake.
The sake was laid in a storage tank to remove starch and the like, and then the suspension was added to the fermentation tank at a mixing ratio of about 4% by mass and mixed.

After that, the secondary fermentation is started at 12 ° C. and 0 MPa, and when carbon dioxide gas is generated and accumulated and the gas pressure reaches 0.2 MPa, the gas is evacuated using air bleeding to return it to 0 MPa and the liquid temperature is lowered. The temperature was lowered to 10 ° C., and when carbon dioxide gas was generated and accumulated again and the gas pressure reached 0.2 MPa, the gas was evacuated using air bleeding to return to 0 MPa, and the liquid temperature was lowered to 0 to 3 ° C.
Then, when the predetermined gas pressure was reached at 0 to 3 ° C., the pressure was lowered to −5 ° C. at once. After allowing to stand for 2 days, the supernatant liquid was taken out and packed in a bottle for sale to prepare a sample product.

The sake degree, alcohol content, acidity, amino acid content and carbon dioxide gas volume of this sample product were as follows.
Sake degree: -27
Acidity: 2.0
Amino acid degree: 1.3
Alcohol content (%): 12.2
Carbonated gas volume (GV): 4.1

By visual observation, it was confirmed that the transparency was high, the bubbles were fine, and a single line of bubbles was generated when the bubbles were poured into the container after unplugging. Also, it was difficult for the gas to escape. Furthermore, a sensory evaluation that the taste was good was also obtained.
In other words, it was always possible to stably reproduce what was a good result of the effervescent sake that was secondarily fermented in the bottle.

Claims (5)

The process of obtaining suspension and sake separately from mash,
The step of putting the suspension and the sake together into the fermentation tank,
It includes a secondary fermentation step in which the fermentation tank is sealed and stored, and the secondary fermentation is carried out while gradually lowering the temperature.
A method for producing sparkling sake, which is characterized in that carbon dioxide gas is generated and dissolved while suppressing changes in liquor quality. In the method for producing sparkling sake according to claim 1,
A production method characterized by combining with sake having an alcohol content of 10 to 13% so that the suspension has a content of 2 to 6% by mass. In the method for producing sparkling sake according to claim 2,
A manufacturing method characterized in that a suspension is obtained from mash by coarse grinding and sake is obtained by squeezing yabuta. In the method for producing sparkling sake according to any one of claims 1 to 3,
A production method characterized by rapidly lowering the temperature of secondary fermentation to a supercooled state below freezing point to cause yeast to aggregate and settle and stop it. In the method for producing sparkling sake according to any one of claims 1 to 4.
In the secondary fermentation step, the production starts from 12 ° C, gradually decreases from there, and when the predetermined gas pressure is reached at 0 to 3 ° C, the temperature is lowered to -5 ° C at once to stop the fermentation. Method.

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