JP2022167559A - Method for producing sparkling sake - Google Patents

Abstract

To provide a method for producing sparkling sake in which a sparkling sake having a rich sweetness and a refreshing acidity, and easy to drink while having the taste of Japanese sake, can be obtained.SOLUTION: A sake with an alcohol degree of 9% to 12%, a sake degree of -50 to -30, an acid degree of 2 to 4, and an amino acid degree of 0.5 to 1.5 obtained by squeezing, and a turbid sake with an alcohol degree of 5% to 15%, a sake degree of -50 to -30, an acid degree of 3 to 8, and an amino acid degree of 0.5 to 1.5 having a fermentation activity by yeast are mixed in a ratio (mass ratio) of sake: turbid sake=98:2 to 99:1 to yield a mixed sake with an alcohol degree of 9% to 12%, a sake degree of -50 to -30, an acid degree of 2 to 4, and an amino acid degree of 0.5 to 1.5, and this mixed sake is subjected to secondary fermentation in a predetermined container.SELECTED DRAWING: Figure 3

Description

TECHNICAL FIELD The present invention relates to a method for producing sparkling sake.

Conventionally, there are methods for producing sparkling sake, such as those described in Patent Documents 1 to 5, in which sake and cloudy sake are mixed and the mixture is subjected to secondary fermentation in a closed container.

JP 2009-089663 A WO2009/048180 JP 2017-184656 A JP 2018-174709 A JP 2018-174910 A

Conventional effervescent sake produced by the above method gives the impression that regular sake contains carbon dioxide, or sweet or sour sake contains carbon dioxide. are found here and there, and there are many that feel that the sake quality is not well balanced.

In view of such circumstances, the present invention provides a method for producing sparkling sake that has a mellow sweetness and refreshing sourness, and is easy to drink while having a taste of Japanese sake. .

The gist of the present invention will be described with reference to the accompanying drawings.

A method for producing sparkling sake,
Sake of the following 1 obtained by Joso,
Note 1
Alcohol content: 9% to 12%
Sake degree: -50 to -30
Acidity: 2-4
Amino acid degree: 0.5-1.5
Nigori sake of the following 2 having fermentation activity by yeast,
note 2
Alcohol content: 5% to 15%
Sake degree: -50 to -30
Acidity: 3-8
Amino acid degree: 0.5-1.5
The refined sake of the above 1 and the cloudy refined sake of the above 2 are mixed at a mass ratio of 98:2 to 99:1 to obtain the mixed sake of the following 3,
note 3
Alcohol content: 9% to 12%
Sake degree: -50 to -30
Acidity: 2-4
Amino acid degree: 0.5-1.5
This mixed sake is filled in a predetermined container and fermented in the container to obtain the sparkling sake of 4 below,
note 4
Alcohol content: 10% to 13%
Sake degree: -40 to -20
Acidity: 2-4
Amino acid degree: 0.5-1.5
Carbon dioxide content: 3.5GV to 6GV
The present invention relates to a method for producing sparkling sake, characterized by subjecting this sparkling sake to a sterilization treatment.

Further, in the method for producing sparkling sake according to claim 1, the container is a bottle, and the mixed sake filled in the bottle is fermented for 10 to 50 days in a temperature environment of 10°C to 20°C. The present invention relates to a method for producing sparkling sake characterized by obtaining sparkling sake.

Further, in the method for producing sparkling sake according to claim 2, after the sparkling sake in the bottle is subjected to the sterilization treatment, the bottle is kept in a temperature environment of 0 ° C. to 5 ° C. for 5 to 15 days. This invention relates to a method for producing sparkling sake, characterized in that the bottle is turned upside down so that the sediment in the bottle is accumulated on the mouth side of the bottle, and the sediment accumulated on the mouth side of the bottle is removed.

Further, in the method for producing sparkling sake according to claim 3, after the sediment is removed, the sparkling sake is replenished by the amount lost by the sediment removal. It is.

Further, in the method for producing sparkling sake according to claim 1, the container is a storage tank, and the mixed sake filled in the storage tank is fermented for 10 to 50 days in a temperature environment of 15°C to 25°C. The present invention relates to a method for producing sparkling sake, characterized in that the sparkling sake is obtained by

Further, in the method for producing sparkling sake according to claim 5, after obtaining the sparkling sake in the storage tank, the temperature environment is lowered to about -5°C to remove the sediment in the storage tank. The present invention relates to a method for producing sparkling sake characterized by settling on the bottom side of a storage tank.

Further, in the method for producing sparkling sake according to claim 6, after the sediment is settled on the bottom side of the storage tank, the sparkling sake is filtered, and the filtered sparkling sake is filled in a bottle, The present invention relates to a method for producing sparkling sake, characterized in that the bottled sparkling sake is subjected to the sterilization treatment described above.

The method for producing sparkling sake according to any one of claims 1 to 7, wherein the sake has a glucose concentration of 4% to 7%. be.

In addition, in the method for producing sparkling sake according to any one of claims 1 to 8, the sterilization is a heat treatment at a heating temperature of 65° C. or higher for a heating time of 5 minutes or longer. The present invention relates to a method for producing sparkling sake.

Since the present invention is carried out as described above, it is possible to obtain a sparkling sake that has a mellow sweetness and a refreshing sourness, and that is easy to drink while having the taste of Japanese sake.

1 is a flow chart relating to a sake production method in Example 1. FIG. 1 is a flow chart of a method for producing cloudy sake in Example 1. FIG. 1 is a flow chart of a method for producing sparkling sake in Example 1. FIG. 2 is a flow chart of a method for producing sparkling sake in Example 2. FIG.

A preferred embodiment of the present invention will be briefly described with reference to the drawings showing the operation of the present invention.

In the method of producing sparkling sake, the base sake has a great influence on the taste. Therefore, the sake quality (component values) of sake and the mixing ratio of this sake and nigori sake are very important.

The applicant of the present invention has made intensive studies on the above points, and finally discovered the method for producing sparkling sake of the present invention.

That is, the present invention provides refined sake obtained from the upper tank with an alcohol content of 9% to 12%, a sake degree of -50 to -30, an acidity of 2 to 4, and an amino acid content of 0.5 to 1.5, It is characterized by using unrefined sake with an alcohol content that has fermentation activity by yeast: 5% to 15%, sake degree: -50 to -30, acidity: 3 to 8, amino acid content: 0.5 to 1.5 do.

In addition, in the present invention, the above sake and cloudy sake are mixed at a ratio (mass ratio) of sake: cloudy sake = 98: 2 to 99: 1, alcohol content: 9% to 12%, sake content: -50 It is characterized by obtaining a mixed refined sake of ~-30, acidity: 2-4, and amino acidity: 0.5-1.5.

Furthermore, according to the present invention, the mixed sake is filled into a sealable container such as a bottle or a storage tank, and secondary fermentation is performed in this container by the fermentation activity of the yeast contained in the cloudy sake to produce alcohol. Distillation: 10% to 13%, sake content: -40 to -20, acidity: 2 to 4, amino acid content: 0.5 to 1.5, carbon dioxide content: 4GV to 6GV. Characterized by

By the above operation, the present invention is an epoch-making sparkling sake that has a rich sweetness and refreshing acidity, has a good balance with carbonic acid while having a feeling of Japanese sake, and is easy to drink. It becomes a method for producing sparkling sake.

In addition, as described above, in the present invention, the mixing ratio of unrefined sake to refined sake is extremely reduced compared to the conventional example, so the amount of unrefined ingredients (sediment) to be removed after secondary fermentation is less than in the conventional example. The replenishment amount of the sparkling sake from which the turbidity component is removed can be reduced, resulting in a method for producing sparkling sake with a high yield.

A specific embodiment 1 of the present invention will be described with reference to FIGS. 1 to 3. FIG.

In this example, sake and cloudy sake are mixed (mixed) to obtain a mixed sake, the mixed sake is filled in a bottle, and the mixed sake is subjected to secondary fermentation in the bottle to obtain sparkling sake. It is a sake production method.

The method for producing sparkling sake of this example will be specifically described below.

Sake that is the base of sparkling sake is prepared by a conventional manufacturing method as shown in the flow chart of FIG.

Specifically, the component values are alcohol content: 9% to 12%, sake content: -50 to -30, acidity: 2 to 4, amino acid content: 0.5 to 1.5, glucose concentration: 4% to 7% sake is used.

In addition, the sake contains a large amount of malic acid (approximately 1000 ppm) because high-malic acid-producing yeast is used in shubo cultivation.

Further, the nigori sake to be mixed with the above-mentioned sake is prepared by a conventional manufacturing method as shown in the flow chart of FIG.

Specifically, it has fermentation activity by yeast, and the component values are alcohol content: 5% to 15%, sake content: -50 to -30, acidity: 3 to 8, amino acid content: 0.5 to 1.5%. 5 Nigori sake is used.

Next, the method for producing sparkling sake according to this embodiment will be described with reference to the flow chart shown in FIG.

The above sake (alcohol content: 9% to 12%, sake content: -50 to -30, acidity: 2 to 4, amino acid content: 0.5 to 1.5, glucose concentration: 4% to 7%) and turbidity Refined sake (alcohol content: 5% to 15%, sake content: -50 to -30, acidity: 3 to 8, amino acid content: 0.5 to 1.5) and sake: cloudy sake = 98: 2 to 99 : Mixed (mixed) at a ratio (mass ratio) of 1, alcohol content: 9% to 12%, sake content: -50 to -30, acidity: 2 to 4, amino acid content: 0.5 to 1.5 Create mixed sake.

Subsequently, this mixed refined sake is filled (bottled) in a bottle (for example, a bottle used in a sales form) and sealed.

Subsequently, this bottled mixed sake is fermented (secondary fermentation) for 10 to 50 days in a temperature environment of 10 to 20 ° C, alcohol content: 10% to 13%, Japanese sake content: -40 to -20. , acidity: 2 to 4, amino acid content: 0.5 to 1.5, and carbon dioxide content: 4 to 6 GV.

Subsequently, the sparkling sake is sterilized.

Specifically, sparkling sake is sterilized in a bottled state, and in this example, pasteurization (heat treatment at 65°C or higher for 5 minutes or longer (e.g., 65°C, 10 minutes)) is performed. ing.

Next, remove the sediment in the bottle.

Specifically, in a temperature environment of 0°C to 5°C for 5 to 15 days, a bottle containing sparkling sake is turned upside down so that the mouth of the bottle faces downward, and the bottle is turned at an appropriate timing during the process. While rocking, the sediment in the bottle is accumulated and deposited on the mouth side of the bottle, then the cap is opened and the sediment is discharged out of the bottle.

Then, add the amount of sparkling sake that has been reduced by removing the sediment. The sparkling sake to be additionally filled is the sparkling sake from which the lees have been removed.

Then, the bottle is capped (specifically, the bottle is capped with a cork and then a wire hood is attached), and the bottle is closed again to complete the process.

The sparkling sake of this example obtained in this way has a clear feeling, has a mellow sweetness and a refreshing acidity, has a good balance with carbonic acid while having a feeling of Japanese sake, and is easy to drink. It becomes sparkling sake.

In addition, in the method for producing sparkling sake of this embodiment, the mixing ratio of cloudy sake to the base sake of sparkling sake is extremely small, so the amount of cloudy components (sediment) removed after secondary fermentation is less than that of the conventional method. Compared to , the amount of replenishment of sparkling sake that has removed the turbidity component is small, resulting in a method for producing sparkling sake with a high yield.

Next, performance evaluation of sparkling sake produced by the production method of this example will be described.

In this performance evaluation, the sparkling sake of this example (sparkling sake A) and four types of conventional (commercially available) sparkling sake from different manufacturers (sparkling sake B, sparkling sake C, sparkling sake A sensory evaluation comparing the taste of sake D and sparkling sake E) was performed, and the organic acid composition of each sparkling sake was measured.

Specifically, in the sensory evaluation, the taste of each sparkling sake was evaluated by five evaluators.

As a result, with regard to the conventional sparkling sake (sparkling sake B, C, D and E), the impression that all of the sparkling sake contains carbon dioxide, for better or worse, is strong, and Japanese sake lovers have a strong impression. may be liked, but there were many impressions that other than that, it was unacceptable. Although it had a sour taste and had a Japanese sake feel to it, many commented that it was very easy to drink.

Moreover, the organic acid composition was measured using a high-performance liquid chromatograph (manufactured by Shimadzu Science East Japan Co., Ltd.).

The measurement results are shown in Table 1 below.

As shown in the table above, with respect to malic acid, the sparkling sake of this example (sparkling sake A) had a specifically higher malic acid value than the other sparkling sake.

This high malic acid value is presumed to be the reason why the sparkling sake of this example had a refreshingly sour taste.

A specific embodiment 2 of the present invention will be described with reference to FIG.

The method for producing sparkling sake of Example 1 described above is a method of filling mixed sake in a bottle and subjecting it to secondary fermentation in the bottle to obtain sparkling sake. In the manufacturing method of , the mixed sake is filled into a storage tank, and secondary fermentation is performed in this storage tank to obtain sparkling sake. The method for producing sparkling sake of this example will be described in detail below. Since the sake and nigori sake used in this example are the same as those used in Example 1, omitted.

A method for producing sparkling sake according to this embodiment will be described with reference to the flowchart shown in FIG.

Sake (alcohol content: 9% to 12%, sake content: -50 to -30, acidity: 2 to 4, amino acid content: 0.5 to 1.5, glucose concentration: 4% to 7%) and cloudy sake (Alcohol content: 5% to 15%, sake content: -50 to -30, acidity: 3 to 8, amino acid content: 0.5 to 1.5) Sake: cloudy sake = 98: 2 to 99: Mixing (mixing) at a ratio (mass ratio) of 1, alcohol content: 9% to 12%, sake degree: -50 to -30, acidity: 2 to 4, amino acid content: 0.5 to 1.5 Create sake.

Subsequently, this mixed refined sake is filled into a storage tank and sealed.

Subsequently, the mixed sake filled in this storage tank is fermented (secondary fermentation) for 10 to 50 days in a temperature environment of 15 ° C to 25 ° C, alcohol content: 10% to 13%, Japanese sake content: -40. ~-20, acidity: 2.5-4.5, amino acid content: 0.5-1.5, carbon dioxide gas content: 3.5GV-5GV.

Subsequently, the sediment in the storage tank is removed.

Specifically, the temperature environment of the storage tank is set to about -5 ° C., the sediment is settled and deposited on the bottom side of the storage tank, and then the sediment is discharged through the discharge port provided at the bottom of the storage tank. Drain outside.

Subsequently, the sparkling sake in the storage tank is filled (bottled) into a bottle (for example, a bottle used in a sales form).

Specifically, sparkling sake is poured out from a spout in a storage tank, filtered, and then bottled.

In addition, since the spout of the storage tank is provided above the height at which sediment accumulates from the bottom of the storage tank, the sparkling sake poured out from the storage tank is poured without sediment. .

Subsequently, the bottle filled with sparkling sake is capped (specifically, capped with a cork and then fitted with a wire hood).

Then, the bottled sparkling sparkling sake is sterilized (similar to Example 1, pasteurization (heat treatment at 65° C. or higher for 5 minutes or longer) to complete the product.

The present invention is not limited to Examples 1 and 2, and the specific configuration of each component can be designed as appropriate.

Claims (9)

A method for producing sparkling sake,
Sake of the following 1 obtained by Joso,
Note 1
Alcohol content: 9% to 12%
Sake degree: -50 to -30
Acidity: 2-4
Amino acid degree: 0.5-1.5
Nigori sake of the following 2 having fermentation activity by yeast,
note 2
Alcohol content: 5% to 15%
Sake degree: -50 to -30
Acidity: 3-8
Amino acid degree: 0.5-1.5
The refined sake of the above 1 and the cloudy refined sake of the above 2 are mixed at a mass ratio of 98:2 to 99:1 to obtain the mixed sake of the following 3,
note 3
Alcohol content: 9% to 12%
Sake degree: -50 to -30
Acidity: 2-4
Amino acid degree: 0.5-1.5
This mixed sake is filled in a predetermined container and fermented in the container to obtain the sparkling sake of 4 below,
note 4
Alcohol content: 10% to 13%
Sake degree: -40 to -20
Acidity: 2-4
Amino acid degree: 0.5-1.5
Carbon dioxide content: 3.5GV to 6GV
A method for producing sparkling sake, characterized by subjecting this sparkling sake to a sterilization treatment. 2. The method for producing sparkling sake according to claim 1, wherein the container is a bottle, and the mixed sake filled in the bottle is fermented in a temperature environment of 10° C. to 20° C. for 10 to 50 days to produce the sparkling sake. A method for producing sparkling sake, characterized by obtaining sake. 3. The method for producing sparkling sake according to claim 2, wherein after the sterilization treatment is applied to the sparkling sake in the bottle, the bottle is turned upside down for 5 to 15 days in a temperature environment of 0° C. to 5° C. A method for producing sparkling sake, characterized in that the sediment present in the bottle is accumulated on the mouth side of the bottle, and the sediment accumulated on the mouth side of the bottle is removed. 4. The method for producing sparkling sake according to claim 3, wherein after the sediment is removed, the sparkling sake is replenished by the amount lost by the sediment removal. 2. The method for producing sparkling sake according to claim 1, wherein the container is a storage tank, and the mixed sake filled in the storage tank is fermented for 10 to 50 days in a temperature environment of 15° C. to 25° C. A method for producing sparkling sake, characterized by obtaining sparkling sake. 6. The method for producing sparkling sake according to claim 5, wherein after the sparkling sake is obtained in the storage tank, the temperature environment is lowered to about -5° C. to remove sediments in the storage tank. A method for producing sparkling sake, characterized by settling on the bottom side of the. 7. In the method for producing sparkling sake according to claim 6, after the sediment is allowed to settle on the bottom side of the storage tank, the sparkling sake is filtered, and the filtered sparkling sake is filled into a bottle. A method for producing sparkling sake, characterized in that the sparkling sake filled in a container is subjected to the sterilization treatment. The method for producing sparkling sake according to any one of claims 1 to 7, wherein said sake has a glucose concentration of 4% to 7%. The method for producing sparkling sake according to any one of claims 1 to 8, wherein the sterilization is a heat treatment at a heating temperature of 65 ° C. or higher for a heating time of 5 minutes or longer. Sake production method.

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