JP2662977B2 - Sake brewing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for brewing sake, and more particularly to a method for producing sake that has a high raw material utilization rate and can easily control the quality of sake.

INDUSTRIAL APPLICABILITY The present invention can be used for brewing sake having a high degree of liquefaction and constant quality, and can be used for brewing sake of constant quality with little fluctuation in sake quality by adjusting the amino acid content in the sake. it can.

[Background of technology and conventional technology]

The effect of the amount of amino acids contained in sake on the quality of sake is very large, and adjusting the amino acid content of sake is important for improving the quality of sake and brewing different types of sake.

Until now, in order to suppress the amino acid content in sake, the raw rice used in sake brewing has excessively refined the rice grain to remove the rice protein from the rice grains. As the rice starch is removed together, a reduction in the raw material utilization rate of the whole rice grain cannot be avoided.

When the raw rice is viewed from protein, the higher the degree of milling of the raw rice, the lower the protein content becomes, which is preferable for sake brewing. The amount will be reduced.

Conventionally, a slurry of rice or white bran has been liquefied and used as rice, but the liquefaction rate is low, which is not preferable.

The present inventors investigated the cause of the low rate of liquefaction of the conventional method, and found that in Japanese Patent Application Laid-Open No.
The liquefaction temperature of the conventional raw rice slurry is 50 ° C to 90 ° C, such as liquefaction at 0 ° C and Japanese Patent Publication No. 11586/1987 that it is possible to liquefy rice or white bran slurry at 40 to 90 ° C.
It was a stop. When these were additionally tested, the liquefaction rate was 40.2% at 80 ° C for 10 minutes, 52.5% at 30 minutes, and only 72.7% at 90 ° C for 10 minutes and 87.4% at 30 minutes. .

On the other hand, in sake brewing, it has been proposed to use a saccharified liquid of rice flour as a raw material for brewing sake (JP-A-56-117790). It has been proposed to improve the raw material utilization rate (JP-A-59-66875). Further, a method of brewing sake has been proposed in which rice or white bran is liquefied with a heat-resistant liquefying enzyme, and a liquefied liquid obtained by solid-liquid separation is added to sake moromi (Japanese Patent Publication No. 62-11586).

Although it was recognized that the raw material utilization rate in these methods was improved to some extent, the rate of alcohol production from the amount of starch in the liquefied raw rice (saccharification rate) was not satisfactory.

Japanese Patent Application Laid-Open No. 57-79876 discloses a method in which rice starch is heated to 95 ° C. to liquefy it. In this method, ground rice is treated with caustic soda, and proteins are dissolved and separated. Therefore, only a liquefied liquid of rice starch was used.

[Problems to be solved by the invention]

In the brewing of sake that uses liquefied liquid of rice as sake rice, polished rice is generally used as a raw material for liquefied liquor, which is about 75% of milled rice. No.

White rice with a milling rate of about 75% contains a large amount of starch and also a large amount of protein, and it is difficult to completely liquefy starch.

In the present invention, in order to increase the liquefaction rate, the raw rice is completely liquefied, and an effective amount of protein is not incorporated into the sake as much as possible so as not to increase the amino acid content of the sake. The purpose is to make the content.

[Means for solving the problem]

The present inventors have conducted intensive research to simultaneously perform complete liquefaction of the raw rice and suppression of the amino acid content.As a result, the raw rice slurry to which the heat-resistant liquefied amylase was added was heated to about 95 to 115 ° C. The liquefaction rate of rice increases, the rate of liquefaction increases accordingly, and the protein undergoes thermal denaturation, and the solid content (also referred to as solid matter) is partially removed or the amino acid content is considerably increased. I knew that it could be reduced and maintain an appropriate amino acid level.

The present invention heats a wet-milled slurry of immersed water-absorbing raw material rice to which heat-resistant liquefied amylase has been added to about 95 to 115 ° C,
The starch is liquefied, the protein is denatured by heat, and the resulting liquefied rice liquor is removed, with or without removing some of the unliquefied solids, leaving 20 to 100% of the solids. The present invention relates to a sake brewing method characterized by being used as rice.

In the present invention, the obtained liquefied liquid of raw rice may be further added with a heat-resistant protease, subjected to proteolysis at about 50 ° C., and filtered.

It is considered that the starch micellized by heating at about 95 to 115 ° C. dissolves and is easily affected by amylase, and at the same time, the protein is thermally denatured and hardly affected by protease.

In the present invention, in the case of removing unliquefied solids from the liquefied liquid of the raw rice, the unliquefied solids include rice protein, and sake brewing by removing unliquefied protein-rich solids. The amino acid content of the subsequently produced sake will be reduced. The degree of the decrease in the amino acid content varies depending on the amount of unliquefied solids removed from the liquefied liquid of the raw rice. That is, as the amount of unliquefied solids removed from the liquefied liquid of the raw rice increases, the amino acid content of sake decreases. Since the amino acid content of sake affects the quality of sake such as the flavor of sake, the quality of sake is adjusted by adjusting the amount of unliquefied solids removed from the liquefied liquid of the raw rice,
Can be managed.

To remove unliquefied solids from the liquefied liquid of raw rice,
A liquefied liquid of the raw rice is filtered or a protease is added to the liquefied liquid of the raw rice to perform an enzyme treatment. The amount of unliquefied solids removed from the liquefied liquid of the raw rice is not the total amount but the amount that leaves 20 to 100% of the unliquefied solids in the liquefied liquid of the raw rice.

When the liquefied liquid of the raw rice is filtered to remove unliquefied solids, in order to leave a part of the unliquefied solids in the liquefied liquid of the raw rice, the liquefied liquid of the raw rice is removed by filtration. A method of returning a part of the unliquefied solids to the liquefied liquid of the raw rice after filtration, and mixing the raw rice, and a raw rice after filtration in which the unliquefied solids are removed by filtering a liquefied liquid of the liquefied white rice of the raw rice To the liquefied liquid of the above, there is a method of adding a liquefied liquid of raw rice containing unliquefied solid content before filtration. In any method, the amount of unliquefied solids to be left in the liquefied liquid of the raw rice must be determined experimentally.

When the enzyme treatment is performed by adding a protease to the liquefied liquid of the raw rice, the amino acid content of the sake after brewing varies by adjusting the time of the enzyme treatment. The time required for enzymatic treatment of the liquefied liquid also needs to be determined experimentally.

The crushing of raw rice in the liquefaction of raw rice, the particle size of the grinding
The mesh size is 32 meshes or less, preferably 100 meshes or less, more preferably 150 meshes or less. By reducing the particle size of the grinding, the liquefaction of the raw rice is promoted. The raw rice may be pulverized by either dry pulverization or wet pulverization in the presence of water, but it is preferable to form a slurry by wet pulverization in the presence of water. The wet milling of raw rice in the presence of water is performed by immersing the raw rice in water, sufficiently absorbing the water, and then pulverizing the raw rice with a grinder or a mixer. Is preferred.

Any heat-resistant liquefied α-amylase to be added to the slurry obtained by milling the raw water can be used as long as it does not deactivate at a temperature of 95 to 115 ° C.

For heating the slurry in the liquefaction of the raw rice, it is preferable to use a plate-type heat exchanger from the viewpoint of controlling the temperature and time.

The sake brewing of the sake according to the present invention is performed by using a wet pulverized slurry of immersed water-absorbing raw material rice to which a heat-resistant liquefied amylase is added to about 95 to 95%.
Heated to 115 ° C and liquefied, the obtained liquefied liquid of raw rice,
It is carried out by removing 20 to 100% of the solid content, with or without removing a part of the unliquefied solid content, and using it as rice.

Hereinafter, the present invention will be described in more detail with reference to Comparative Test Examples and Examples. However, Comparative Test Examples and Examples 1 to 4 do not remove or remove unliquefied solids from the liquefied liquid of raw rice by filtration. Examples include a test on the effect of the unliquefied solid content remaining in the liquefied liquid of the raw rice on the amino acid content of sake, and Examples 5-7.
Includes tests on the effect of enzymatic treatment time on the amino acid content of sake when a liquefied liquid of raw rice is enzymatically treated with a protease.

Comparative Test Example (Removal rate of solids: 100%) (Liquidization of raw rice) 1 kg of polished rice (including 75% of polished rice) was immersed overnight in 1.2 kg of water to allow sufficient water absorption, and then water was absorbed. White rice was wet-pulverized in a mixer together with immersion water to obtain a slurry of raw rice. 0.4 g of heat-resistant liquefied α-amylase was added to the raw rice slurry, and the mixture was heated at 95 ° C. in a plate heat exchanger.
For 10 minutes to liquefy. The liquefied liquid was filtered to remove unliquefied solids, and a liquefied liquid of raw rice containing no unliquefied solids was prepared.

(Sake brewing) A liquefied liquid of raw rice which does not contain unliquefied solids was used as a hung rice, and a brewing of sake was carried out at a fermentation temperature of 15 ° C. and a single-stage brewing in the brewing recipe shown in Table 1.

 The results of the analysis of the upper tank liquor are as shown in Table 2.

Example 1 (Removal rate of solid matter: 80%) (Liquidization of raw rice) In the comparative test example, 20% (weight) of the unliquefied solid matter removed by filtration of the liquefied liquid was returned to the liquefied liquid after filtration. The mixture was mixed to prepare a liquefied liquid of raw rice having a removal rate of unliquefied solids of 80%.

(Sake brewing) Sake brewing was performed in the same manner as in the comparative test example, using a liquefied liquid of raw rice having a removal rate of unliquefied solids of 80% as hanging rice.

 The results of the analysis of the upper tank liquor are as shown in Table 2.

Example 2 (Removal rate of solid matter: 50%) (Liquidization of raw rice) In the comparative test example, 50% (weight) of the unliquefied solid matter removed by filtration of the liquefied liquid was added to the liquefied liquid after filtration. The mixture was returned and mixed to prepare a liquefied liquid of raw rice having a removal rate of unliquefied solid matter of 50%.

(Sake brewing) Sake brewing was performed in the same manner as in the comparative test example, using a liquefied liquid of raw rice from which non-liquefied solids were removed at a rate of 50% as hanging rice.

 The results of the analysis of the upper tank liquor are as shown in Table 2.

Example 3 (solid matter removal rate: 30%) (liquefaction of raw rice) In the comparative test example, 70% (weight) of the unliquefied solid matter removed by filtration of the liquefied liquid was added to the liquefied liquid after filtration. The mixture was returned and mixed to prepare a liquefied liquid of raw rice having a removal rate of unliquefied solids of 30%.

(Sake brewing) Sake was brewed in the same manner as in the comparative test example, using a liquefied liquid of raw rice from which unliquefied solids were removed at a removal rate of 30% as hanging rice.

 The results of the analysis of the upper tank liquor are as shown in Table 2.

Example 4 (Liquid removal rate of solids: 0%) (Liquidization of raw rice) In a comparative test example, a raw rice having a removal rate of 0% of unliquefied solids without filtration of a liquefied liquid was used as it was. Sake was liquefied (brewed sake) Sake was brewed in the same manner as in Comparative Test Example, using a liquefied liquid of raw rice from which non-liquefied solids were removed at a rate of 0%.

 The results of the analysis of the upper tank liquor are as shown in Table 2.

Comparative Example 1 (Raw material rice without liquefaction) The refined rice used in the comparative test example was steamed in a conventional manner to obtain steamed rice, and the steamed rice was used as rice for brewing sake.

 The results of the analysis of the upper tank liquor are as shown in Table 2.

Table 1 Preparation and blending of Comparative Test Examples, Examples and Comparative Examples Steamed rice (g) 1,000 rice units (g) 800 rice bran (g) 200 Pumped water (ml) 1,500 yeast (ml) 20 Lactic acid (ml) 3 (Remarks and considerations) In the comparative test example in which the entire amount of the non-liquefied solid was removed, a sulfide odor was generated during fermentation, the fermentation was delayed, and the generation of acid was increased. When all of them are left, the production of acid is small, and the fermentation process is the same as that of Comparative Example 1 using a steamed rice (ordinary method). From this, it is considered good to leave 20 to 100% of the unliquefied solid matter in the liquefied liquid of the raw rice.

In addition, when the removal amount of unliquefied solids from the liquefied liquid of the raw rice increases, the amino acid content of the upper liquor decreases in accordance with the removal amount. This indicates that the quality of the brewed sake can be changed by adjusting the amount of the unliquefied solids removed from the liquefied liquid of the raw rice.

Example 5 (Proteolysis reaction: 1 hour) (Liquidization of raw rice) 1 kg of polished rice (75% of polished rice) was immersed in 1.2 kg of water overnight to absorb water sufficiently, and then immersed in the polished rice that had absorbed water. The mixture was wet-pulverized in a mixer together with water to obtain a raw rice slurry. To the slurry of the raw rice, 0.4 g of heat-resistant liquefied α-amylase was added, and in a plate heat exchanger, 95 g
C. for 10 minutes to liquefy. 0.4 g of heat-resistant protease was added to this liquefied liquid, and reacted at 50 ° C. for 1 hour.
After cooling the reaction solution, the solid was removed by filtration to prepare a liquefied liquid of the raw rice.

(Sake brewing) Using a liquefied liquid of raw rice in which the proteolytic reaction was performed for 1 hour as a hungry rice, a fermentation temperature of 15 ° C. and a single-stage brewing of sake were prepared in the charging recipe shown in Table 1.

 Table 3 shows the analysis results of the upper tank liquor.

Example 6 (Proteolysis reaction: 3 hours) (Liquidization of raw rice) Proteolysis was performed in the same manner as in Example 5 except that the reaction time of the thermostable protease at 50 ° C. was 3 hours. A liquefied liquid of raw rice was prepared for 3 hours.

(Sake brewing) Sake brewing was carried out in the same manner as in Example 5 using a liquefied liquid of the raw rice in which the proteolysis reaction was performed for 3 hours as hanging rice.

 Table 3 shows the analysis results of the upper tank liquor.

Example 7 (Proteolysis reaction: 15 hours) (Liquidization of raw rice) Proteolysis was performed in the same manner as in Example 5 except that the reaction time of the heat-resistant protease at 50 ° C. was changed to 15 hours. A liquefied liquid of raw rice was prepared for 15 hours.

(Sake brewing) Sake was brewed in the same manner as in Example 5 using a liquefied liquid of the raw rice in which the proteolysis reaction was performed for 15 hours as rice paddy.

 Table 3 shows the analysis results of the upper tank liquor.

Comparative Example 2 (Protein Degradation Reaction: Not Performed) (Liquidization of Raw Rice) In Example 5, a liquefied liquid of raw rice with heat-resistant liquefied α-amylase was directly filtered without performing a reaction with a heat-resistant protease. A liquefied liquid of raw rice which did not undergo a proteolysis reaction was used.

(Sake brewing) Sake was brewed in the same manner as in Example 5 using a liquefied liquid of raw rice that did not undergo a proteolysis reaction as hanging rice.

 Table 3 shows the analysis results of the upper tank liquor.

(Remarks and considerations) Prolonging the proteolysis reaction time of the liquefied liquid of the raw rice,
The amino acid content of the brewed sake increases with increasing time, but there is no noticeable variation in the course of the fermentation and other analytical results.

This indicates that the amino acid content of the brewed sake can be adjusted by adjusting the time of the proteolytic reaction of the raw rice to the liquefied liquid.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Nobuko Sabi 678-1 Honagiki-cho, Fushimi-ku, Kyoto-shi, Kyoto 1 (56) References JP-A-57-79876 (JP, A) JP-A-54-154549 (JP, A) JP-B 55-26835 (JP, B2)

Claims (2)

(57) [Claims] 1. A wet pulverized slurry of immersed water-absorbing raw material rice to which a heat-resistant liquefied amylase is added, is heated to about 95 to 115 ° C. without subjecting to starch separation, starch is liquefied, and protein is thermally denatured. The liquefied liquor of the raw rice obtained is characterized in that it is used as hanging rice, leaving 20 to 100% of solids without removing or removing a part of unliquefied solids. Sake brewing method. 2. A wet pulverized slurry of immersed water-absorbing raw material rice to which a heat-resistant liquefied amylase is added, is heated to about 95 to 115 ° C. without subjecting to starch separation, the starch is liquefied, and the protein is thermally denatured. A method for brewing sake, comprising adding a heat-resistant protease to a liquefied liquid of the raw rice obtained, subjecting it to proteolytic treatment at about 50 ° C., removing solids, and using the resulting rice as rice cake.