JP2023064690A - Sake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide flavorful Sake with a new and unprecedented flavor.

SOLUTION: In the Sake, the isoamyl acetate content is 15 mg/L or more and 23 mg/L or less in terms of 15 v/v% alcohol concentration, the ethyl caproate content is 0.5 mg/L or more and 2.2 mg/L or less in terms of 15 v/v% alcohol concentration, and the ethyl acetate content is 75 mg/L or more and 160 mg/L or less in terms of 15 v/v% alcohol concentration. The Sake of this invention has flavorful Sake quality with refreshing, rich and fresh aroma.

SELECTED DRAWING: None

COPYRIGHT: (C)2023,JPO&INPIT

Description

The present invention relates to sake. The sake of the present invention is of high quality and has a good flavor.

In recent years, with the diversification of consumer tastes, a wide variety of sake products have been developed. An example of this is sake with a high ginjo aroma. Esters such as ethyl caproate, which has an apple-like aroma, and isoamyl acetate, which has a banana-like aroma, are known to be the typical ingredients that give sake a ginjo aroma. In order to produce these ginjo aromas, a method called 'ginjo-buri', which uses highly polished raw rice (rice polishing ratio of 60% or less) and performs fermentation at a low temperature, has mainly been adopted. However, this method has the disadvantage that production costs are high, fermentation is required for a long period of time, and production of the desired ginjo flavor is unstable. Therefore, various methods have been developed to select and separate yeast that produces a lot of ginjo aroma and use it for sake production, and it is now common.

As a method for obtaining yeast that produces a high amount of isoamyl acetate, for example, the method described in Patent Document 1 is known. According to this method, it is said that a high isoamyl acetate producing strain can be obtained by selecting yeast that grows in a medium containing trifluoroleucine, a leucine analogue, or pregnenolone, a type of steroid. In addition, Patent Document 2 describes that a highly isoamyl acetate-producing strain can be obtained by selecting an aureobasidin-resistant strain. In addition, as a method for obtaining yeast that produces a high amount of ethyl caproate, a method of selecting cerulenin-resistant yeast, which is described in Non-Patent Document 1, is widely known.

On the other hand, ethyl acetate is known as an ester component present in sake, like isoamyl acetate and ethyl caproate. According to Non-Patent Document 2, ethyl acetate is said to contribute to the sensory function as one of the components of the aroma, and its concentration in sake is about 20 to 60 mg/L, which is by no means a high value. According to Non-Patent Document 3, "ethyl acetate (smell)" is taken up as a sensory component of alcoholic beverages when its concentration becomes high and it is regarded as an off-flavor.

Ethyl acetate is often produced, especially when the charge is poor. For example, in many brewed products, including sake, growth of film-forming yeast can be a problem, interfering with the originally intended fermentation. Non-Patent Document 4 describes that a large amount of ethyl acetate is produced by such film-producing yeast. In addition, Non-Patent Document 5 describes that ethyl acetate is produced when fermentation control is not appropriate, such as when the product temperature of the mash is too low.

JP-A-2002-191355 JP 2017-121204 A

Eiji ICHIKAWA et al., "Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity", Agricultural and Biological Chemistry, 55(8), 2153-2154, 1991 Edited by the Brewing Association of Japan, "Ingredients of Brewing," Brewing Association of Japan, December 10, 1999, p. 28 Hitoshi Utsunomiya, "Sensory characteristic expression by flavor wheel specialized panel" Chemistry and Biology, 2012, Vol. 50, No. 12, p. 897-903 Takeo Koizumi, "Aromas Produced by Yeast (First Report) Comparison of Aroma Components Produced by Various Yeasts," Journal of Brewing Society of Japan, 1967, Vol. 63, No. 4, p. 446-456 "Nada no Sake Glossary Ethyl Acetate Smell / Vinegar Ethyl Smell" Nada Sake Study Group, Internet <URL: http://www.nada-ken.com/main/jp/index_sa/454.html>

As mentioned above, focusing on the aroma of isoamyl acetate and ethyl caproate, many efforts have been made to obtain sake containing a large amount of these components. On the other hand, ethyl acetate, which is also an ester-based component, is either recognized as an off-flavour, or only contributes as a component of kaede incense, and no attempts have been made to actively increase this concentration. do not have. An object of the present invention is to provide sake with an unprecedented new flavor by focusing on these ester-based components.

In order to solve the above-mentioned problems, the present inventors focused on ester-based components and made repeated studies to develop new sake with excellent flavor. As a result, it was found that by appropriately setting the concentrations of isoamyl acetate, ethyl caproate, and ethyl acetate, it is possible to provide sake with a good flavor that has the freshness and freshness of freshly squeezed sake. .

One aspect of the present invention is that the isoamyl acetate content is 15 mg/L or more and 23 mg/L or less when converted to an alcohol concentration of 15 v/v%, and the ethyl caproate content is 0.5 mg/L or more when converted to an alcohol concentration of 15 v/v%. 2.2 mg/L or less, and an ethyl acetate content of 75 mg/L or more and 160 mg/L or less in terms of an alcohol concentration of 15 v/v%.

Sake of this aspect is characterized by isoamyl acetate content, ethyl caproate content, and ethyl acetate content within specific ranges. The sake of this aspect has a fresh, fresh aroma and good flavor.

Preferably, the isoamyl acetate content is 16 mg/L or more and 22 mg/L or less in terms of alcohol concentration of 15 v/v%.

Preferably, the ethyl caproate content is 1.0 mg/L or more and 2.0 mg/L or less in terms of alcohol concentration of 15 v/v%.

Preferably, the ethyl acetate content is 100 mg/L or more and 140 mg/L or less in terms of alcohol concentration of 15 v/v%.

Preferably, the isoamyl acetate content is 16 mg/L or more and 22 mg/L or less at an alcohol concentration of 15 v/v%, and the ethyl caproate content is 1.0 mg/L or more and 2.0 mg at an alcohol concentration of 15 v/v%. /L or less, and the ethyl acetate content is 100 mg/L or more and 140 mg/L or less in terms of alcohol concentration of 15 v/v%.

Preferably, the sake is non-foaming.

With such a configuration, it is possible to realize a sake quality with a more pronounced fresh aroma and good flavor.

According to the present invention, it is possible to provide fresh sake with a rich, fresh aroma and good flavor.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated concretely. In the following description, unless otherwise specified, the isoamyl acetate content, ethyl caproate content, and ethyl acetate content are all values at an alcohol concentration of 15% v/v. Also, "alcohol concentration" refers to the concentration of ethyl alcohol (ethanol). That is, the term "alcohol" used in this specification refers to ethyl alcohol (ethanol) unless otherwise specified.

The sake of the present invention has an isoamyl acetate content of 15 mg/L or more and 23 mg/L or less (15 to 23 mg/L) when converted to an alcohol concentration of 15 v/v%, and an ethyl caproate content of 0 when converted to an alcohol concentration of 15 v/v%. .5 mg / L or more and 2.2 mg / L or less (0.5 to 2.2 mg / L), and the ethyl acetate content is 75 mg / L or more and 160 mg / L or less (75 to 160 mg /L).

The term "refined sake" as used in the present invention means refined sake among brewed alcoholic beverages under the Liquor Tax Law.
(1) Rice, rice koji and water are fermented and strained.
(2) Fermented and strained rice, rice koji, water, sake lees, and other items specified by government ordinance. However, it is limited to those whose total weight of the articles specified by the Cabinet Order does not exceed 50/100 of the weight of rice (including malted rice).
(3) Add sake lees to sake and strain it.

The isoamyl acetate content in the sake of the present invention is 15 mg/L or more and 23 mg/L or less (15 to 23 mg/L) in terms of alcohol concentration of 15 v/v%. Here, if the isoamyl acetate content is less than 15 mg/L, there is a risk that the aroma leading to a fresh feeling will be insufficient and the desired liquor quality will not be obtained. If the isoamyl acetate content exceeds 23 mg/L, the aroma may be too strong, and the good balance as an alcoholic beverage may be lost. The isoamyl acetate content in the sake of the present invention is more preferably 16-22 mg/L.

The ethyl caproate content in the sake of the present invention is 0.5 mg/L or more and 2.2 mg/L (0.5 to 2.2 mg/L) in terms of alcohol concentration of 15 v/v%. Here, if the ethyl caproate content is less than 0.5 mg/L, there is a possibility that the aroma will be insufficient and the desired liquor quality will not be obtained. If the ethyl caproate content exceeds 2.2 mg/L, it may lead to a bitter taste and heavy aroma. The ethyl caproate content in the sake of the present invention is more preferably 1.0-2.0 mg/L.

The ethyl acetate content in the sake of the present invention is 75 mg/L or more and 160 mg/L or less (75 to 160 mg/L) in terms of alcohol concentration of 15 v/v%. Here, if the ethyl acetate content is less than 75 mg/L, the freshness may be lacking and the desired liquor quality may not be obtained. If the ethyl acetate content exceeds 160 mg/L, it may be perceived as solvent-like and off-flavoured. The ethyl acetate content in the sake of the present invention is more preferably 100-140 mg/L.

Some sake has sparkling properties (so-called sparkling sake). The sake of the present invention may be effervescent or non-effervescent (non-effervescent), preferably non-effervescent. Here, "having foamability" means "having foamability" as defined in Article 3 of the Liquor Tax Law, and "carbonic acid with a gas pressure of 49 kpa (kilopascals) or more at a temperature of 20 degrees Celsius. "containing gas". Non-foaming means anything other than foaming. By making it non-foaming, it becomes easier to feel the richness of the fresh aroma.

Next, the method for producing sake of the present invention will be described. The method for producing the sake of the present invention is not particularly limited, and ordinary sake production methods can be applied as they are. In general, the sake manufacturing process consists of raw material processing, preparation, saccharification/fermentation, joisting, and refining. It consists of processes such as water and burning. The general processing of raw materials for sake brewing includes polishing, washing, soaking, draining, steaming (steaming), and cooling. Processing and koji-making processes are also included.

In the production of the sake of the present invention, the type of raw material rice used and the rice-polishing ratio do not matter. In general, you can use rice with a low rice-polishing ratio, such as 60% or less, which makes it easy to brew sake with a high ginjo aroma, or rice with a higher rice-polishing ratio if it is possible to generate ester components. may be used.

Any yeast may be used in the production of the sake of the present invention. For example, commercially available yeast such as sake yeast, wine yeast, beer yeast, shochu yeast, and baker's yeast may be used, or strains newly obtained by breeding or selection using these yeasts as parent strains may be used. In breeding yeast, known mutagenesis methods for yeast, for example, irradiation with radiation such as ultraviolet rays, X-rays, and gamma rays, and chemical mutagenesis agents such as nitrous acid and ethyl methanesulfonic acid (EMS) , N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), an acridine dye or a derivative thereof can be used as appropriate. Alternatively, techniques such as cell fusion using protoplasts, or genetic recombination techniques can also be used.

In the production of the sake of the present invention, alcohol can be added to the fermenting mash. As the alcohol, alcoholic beverages such as Shochu, Awamori, and spirits may be used, in addition to raw material alcohol obtained by fermenting and distilling sugarcane or the like as a raw material.

As a method for increasing the isoamyl acetate content in sake, any known method may be used. For example, yeast that produces a high amount of isoamyl acetate may be used for preparation, and isoamyl acetate-containing refined sake thus obtained may be prepared. Alternatively, fermented mash of alcoholic beverages or sake lees obtained as a result of the production of sake may be distilled to obtain an alcohol distillate containing a high concentration of isoamyl acetate, and this may be added to the brewing process.

As a method for increasing the ethyl acetate content in sake, any known method may be used. For example, film-forming yeast that produces ethyl acetate may be used for preparation. Alternatively, the production of ethyl acetate may be promoted by setting the product temperature at the time of preparation higher or by aerating the moromi. Alternatively, fermented moromi of alcoholic beverages or sake lees obtained as a result of the production of sake may be distilled to obtain an alcohol distillate containing a high concentration of ethyl acetate, which may be added to the brewing process.

EXAMPLES The present invention will be described below with reference to Examples, but the present invention is not limited by the Examples.

In this example, addition tests were conducted to examine the effects of isoamyl acetate on the sensory functions of sake containing ethyl caproate and ethyl acetate.

Sake with a relatively high ethyl acetate concentration (alcohol concentration: 15.1 v/v%) was prepared (referred to as Sake A). Based on sake A, an addition test of isoamyl acetate was performed. That is, after fixing the values of ethyl caproate and ethyl acetate to the original values, these were added so that the isoamyl acetate concentration became each value shown in Table 1, and the effect of isoamyl acetate on the function was confirmed. All numerical values in the table are values converted to alcohol concentration of 15 v/v%. As the isoamyl acetate to be added, a purified reagent manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. was used. Concentration measurement of each component was performed by using a gas chromatograph mass spectrometer (GC/MS) (same below).

As shown in Table 1, in test plots A1 to A6, the ethyl caproate concentration was fixed around 1 mg/L, and the ethyl acetate concentration was fixed around 100 mg/L. A sensory evaluation test was conducted on these test plots by 10 skilled panelists. The evaluation focused on whether or not "a rich fresh feeling can be felt", and was performed according to the following three grades.
A: Remarkably rich freshness like freshly squeezed sake B: Freshness similar to freshly squeezed sake C: Ginjo scent is felt but not accompanied by freshness, or has an off flavor

Table 1 shows the results. That is, the evaluation was A for test plots A3 and A4. Moreover, it was evaluation B about test plots A2 and A5. That is, good liquor quality was obtained in the isoamyl acetate concentration range of 15.3 to 22.9 mg/L. Furthermore, it was found that when the concentration of isoamyl acetate was in the range of 16.2 to 21.8 mg/L, a liquor with a particularly good flavor was obtained.

In this example, addition tests were conducted to examine the effects of ethyl caproate on the sensory functions of sake containing isoamyl acetate and ethyl acetate.

Sake with relatively high concentrations of isoamyl acetate and ethyl acetate (alcohol concentration: 14.8 v/v%) was prepared (referred to as sake B). Using sake B as a base, an addition test of ethyl caproate was conducted. That is, after fixing the values of isoamyl acetate and ethyl acetate to the original values, ethyl caproate was added so that the concentration of ethyl caproate became each value shown in Table 2, and the effect of ethyl caproate on the function was confirmed. . All numerical values in the table are values converted to alcohol concentration of 15 v/v%. As ethyl caproate to be added, a purified reagent manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. was used.

As shown in Table 2, in test plots B1 to B6, the isoamyl acetate concentration was fixed around 18 mg/L, and the ethyl acetate concentration was fixed around 100 mg/L. A sensory evaluation test was conducted on these test plots by 10 skilled panelists. The evaluation was carried out in the following two stages, focusing on whether or not "a rich fresh feeling can be felt".
A: Remarkably rich freshness like freshly squeezed sake B: Freshness similar to freshly squeezed sake C: Ginjo scent is felt but not accompanied by freshness, or has an off flavor

Table 2 shows the results. That is, the evaluation was A for the test plots B3 and B4. In addition, it was evaluated as B for test plots B2 and B5. That is, good sake quality was obtained in the ethyl caproate concentration range of 0.5 to 2.2 mg/L. Furthermore, it has been found that when the ethyl caproate concentration is in the range of 1.0 to 2.0 mg/L, a liquor with a particularly good flavor can be obtained.

In this example, addition tests were conducted to examine the effects of ethyl acetate on the sensory functions of sake containing isoamyl acetate and ethyl caproate.

A sake having a relatively high isoamyl acetate concentration (alcohol concentration: 14.6 v/v%) was prepared (referred to as sake C). Using sake C as a base, an addition test of ethyl acetate was performed. That is, after fixing the values of isoamyl acetate and ethyl caproate to the original values, ethyl acetate was added so that the concentration of ethyl acetate became each value shown in Table 3, and the effect of ethyl acetate on the senses was confirmed. All numerical values in the table are values converted to alcohol concentration of 15 v/v%. As the ethyl acetate to be added, a purified reagent manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. was used.

As shown in Table 3, in test groups C1 to C6, the isoamyl acetate concentration was fixed around 18 mg/L, and the ethyl caproate concentration was fixed around 1 mg/L. A sensory evaluation test was conducted on these test plots by 10 skilled panelists. The evaluation was carried out in the following two stages, focusing on whether or not "a rich fresh feeling can be felt".
A: Remarkably rich freshness like freshly squeezed sake B: Freshness similar to freshly squeezed sake C: Ginjo scent is felt but not accompanied by freshness, or has an off flavor

Table 3 shows the results. That is, the evaluation was A for the test plots C3 and C4. In addition, it was evaluated as B for test plots C2 and C5. That is, good liquor quality was obtained in the ethyl acetate concentration range of 75.0 to 158.3 mg/L. Furthermore, it was found that when the ethyl acetate concentration was in the range of 100.3 to 138.4 mg/L, a liquor with a particularly good flavor was obtained.

In this example, the effect of the presence or absence of foamability on sensory perception was confirmed in sake containing isoamyl acetate, ethyl caproate, and ethyl acetate.

Carbon dioxide gas was blown into the sake of test area A3 in Example 1 so that the gas volume was 2.0 GV to obtain sparkling sake (Experimental Example 4-1). A sensory evaluation test was conducted by 10 skilled panelists for Test Area A3 and Experimental Example 4-1.
As a result, compared with Experimental Example 4-1, Test Group A3 was evaluated as having a good sake quality with a more pronounced freshness. Therefore, it was shown that when the concentrations of isoamyl acetate, ethyl caproate, and ethyl acetate are equal, non-sparkling sake gives a significantly fresher feeling than sparkling sake.

In this example, a sake production test was conducted.

First, an alcohol distillate (rice shochu) was produced to be added to sake mash to enhance isoamyl acetate, ethyl caproate, and ethyl acetate in sake. After producing 10.0 L of rice shochu mash with reference to Japanese Patent No. 4565138, it was distilled under reduced pressure. In the distillation, 30 minutes after the distillate was distilled, the tail was cut off when the alcohol content was 55.2%, and 840 mL of a distillate with an alcohol content of 64.0% was obtained. The resulting distillate was diluted with 440 mL of water to obtain 1280 mL of rice shochu with an alcohol content of 42.0%. The obtained rice shochu had an isoamyl acetate content, an ethyl caproate content, and an ethyl acetate content (without alcohol concentration conversion) of 65.0 mg/L, 4.5 mg/L, and 500 mg/L, respectively.

For the production of sake, polished rice with a rice-polishing ratio of 75 w/w% was used as the raw material, and steamed rice was obtained by washing, soaking, draining, and steaming according to the usual methods. Polished rice with a rice polishing ratio of 75 w/w% was used as koji rice, and refined sake was produced according to the formulation shown in Table 4. The feed temperature was set at 15°C for the addition charge and 12°C for the intermediate charge, and after distillation, the temperature was raised by 0.5°C per day to reach a maximum product temperature of 15°C. On the 18th day after distilling, the above-mentioned rice shochu was added as alcohol to enhance various aroma components, and then the mash was pressed and distilled to obtain refined sake. Concentrations of isoamyl acetate, ethyl caproate, and ethyl acetate were measured for the refined sake (Experimental Example 5-1) obtained by diluting this with water, and the alcohol concentration 15 v/v% conversion value was calculated. As a result, the concentrations of isoamyl acetate, ethyl caproate, and ethyl acetate (converted to alcohol concentration of 15 v/v%) were 16.2 mg/L, 1.3 mg/L, and 127.7 mg/L, respectively. .

A sensory evaluation test was conducted on the sake of Experimental Example 5-1 by 10 skilled panelists. As a result, it was highly evaluated as having a good flavor with a rich fresh feeling like freshly squeezed.

(Reference example)
Concentrations of isoamyl acetate, ethyl caproate, and ethyl acetate were measured for five types of commercially available sake. Table 5 shows the values obtained by converting the concentration of each component to an alcohol concentration of 15 v/v%. The results of Experimental Example 5-1 are also shown. That is, among the five commercially available products, the isoamyl acetate content is 15 mg/L or more and 23 mg/L or less, the ethyl caproate content is 0.5 mg/L or more and 2.2 mg/L or less, and the ethyl acetate content is 75 mg/L. There were no cases where the concentration was 160 mg/L or less.

Claims (6)

The isoamyl acetate content is 15 mg/L or more and 23 mg/L or less in terms of alcohol concentration of 15 v/v%,
Ethyl caproate content is 0.5 mg / L or more and 2.2 mg / L or less in terms of alcohol concentration of 15 v / v%,
Sake characterized by having an ethyl acetate content of 75 mg/L or more and 160 mg/L or less in terms of an alcohol concentration of 15 v/v%. 2. The sake according to claim 1, wherein the isoamyl acetate content is 16 mg/L or more and 22 mg/L or less in terms of alcohol concentration of 15 v/v%. The sake according to claim 1 or 2, wherein the ethyl caproate content is 1.0 mg/L or more and 2.0 mg/L or less in terms of alcohol concentration of 15 v/v%. The sake according to any one of claims 1 to 3, wherein the ethyl acetate content is 100 mg/L or more and 140 mg/L or less in terms of alcohol concentration of 15 v/v%. The isoamyl acetate content is 16 mg/L or more and 22 mg/L or less in terms of alcohol concentration of 15 v/v%,
The ethyl caproate content is 1.0 mg/L or more and 2.0 mg/L or less in terms of alcohol concentration of 15 v/v%,
2. The sake according to claim 1, wherein the ethyl acetate content is 100 mg/L or more and 140 mg/L or less in terms of alcohol concentration of 15 v/v%. The sake according to any one of claims 1 to 5, which is non-foaming.