JP2802718B2 - Low alcohol concentration sake - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sake having a low alcohol concentration, and more particularly to a method for producing sake having an excellent flavor.

[0002] More specifically, the present invention provides a method for controlling alcohol fermentation using a temperature-sensitive yeast for brewing at a relatively low temperature (around 37 ° C), and enhancing the flavor due to leakage from the yeast. The present invention relates to a method for producing alcohol-concentrated sake.

[0003] The present invention also relates to a new type of sake which could not be produced conventionally, especially a new type of sake which is excellent in flavor despite its low alcohol concentration and which has a rich body.

[0004]

2. Description of the Related Art Sake having a low alcohol concentration has been demanded by the market. However, since sake brewing methods and yeasts used have been selected so that the best harmony can be obtained when the alcohol concentration is 15 to 20%, it is presently required. It was difficult to improve the brewing method of sake with low alcohol concentration and harmonious flavor.

[0005] Until now, low fermentation yeasts such as haploids and cell fusion (Jokyo 78, 390 (1983), Joukyo 8)
7,745 (1992)) and changing the preparation and blending conditions to conventional preparations (Japanese Patent Application No. 3-235072), attempts have been made to produce sake with a low alcohol concentration.

However, in the conventional method using the low-fermentable yeast, the fermentation rate is slower than that of the conventional sake yeast, and it is necessary to increase the period until the fermentation is completed. As a result, the production period is prolonged, the economic efficiency is lowered, and the danger of contamin is increased, which causes various problems in process control and labor management.

[0007] In addition, when the preparation method is changed, it is necessary to adjust the target liquor quality by adding water, acid and sugar at the stage of producing final sake having a low alcohol concentration. Therefore, this method further requires a delicate operation of adjusting the quality of sake, and cannot produce a low-alcohol sake of the main brewing or pure rice brewing type.

On the other hand, it has been shown that a flashing operation for controlling fermentation of yeast is effective in preventing blow-out at the time of opening of nigari sake or the like (Jokyo 79, 695 (19)
84)). However, when the conventional sake brewing yeast is used, a change in flavor is not observed in a high-temperature operation up to 40 ° C., but it is insufficient to stop the fermentation. Warming at ° C. was required. When this operation is performed, deterioration of flavor due to strong heating is inevitable.

[0009]

DISCLOSURE OF THE INVENTION The present invention provides a highly efficient method for producing an alcoholic liquor having a controlled alcohol concentration, for example, a refined sake having a rich flavor even though the alcohol concentration is reduced. It was done for the purpose of doing.

[0010]

DISCLOSURE OF THE INVENTION The present invention has been made to achieve the above-mentioned object, and as a result of examinations from various aspects, it has been found that a temperature sensitivity at which a self-digestion and death occur by treatment at a constant temperature. It is possible to control the fermentation of alcohol in sake moromi (moromi) by applying the above temperature using yeast, and / or to elute eluted substances from yeast due to autolysis and death of yeast while leaving enzymes remaining. A new and useful finding that the flavor of brewed sake can be enhanced.

The present inventors have conducted research based on this new finding, and as a result, have found that, by using temperature-sensitive yeast, various types of sake can be obtained in addition to sake having a low alcohol concentration and excellent flavor. The present inventors performed a variety of sake brewing tests, such as normal brewing using the temperature sensitivity of brewer's yeast, saccharification brewing, liquefaction brewing, and the like. Succeeded in obtaining a product of excellent quality of the components, and completed the present invention.

In the present invention, the use of temperature-sensitive yeast is one of the important points. The term temperature-sensitive means that yeast is rapidly digested and / or killed at a certain temperature. It refers to the property that the flavor component of origin is released into the culture medium (fermented mash), and the “certain temperature” is sometimes referred to as the non-permissible temperature.

When a yeast having this property, that is, a temperature-sensitive yeast, is used, the normal fermentation temperature (10 to 20 ° C.)
In this, alcohol fermentation is performed in the same manner as ordinary yeast, and the alcohol fermentation of the mash is exposed to high temperature conditions (for example, non-permissible temperature conditions) of, for example, about 37 ° C., thereby minimizing the change in flavor of the fermented mash and stopping the fermentation. In addition, the killing of the yeast makes it possible to add a flavor unique to sake by the eluate from the yeast.

[0014] Therefore, after the normal fermentation is carried out using brewery yeast having high temperature sensitivity, the mash which has reached the target component is subjected to high temperature treatment (non-permissible temperature treatment) to produce sake having a low alcohol concentration. You can do it.

As described above, a temperature-sensitive yeast performs alcohol fermentation at a normal fermentation temperature in the same manner as a normal yeast, but has the property of being autolyzed and killed by exposing it to a high temperature (non-permissive temperature). Refers to all yeast,
All yeasts such as strains isolated from nature and strains obtained by mutagenesis are used. Examples include Saccharomyces cerevisiae J504 K-ts8 (Sacch
aromyces cerevisiae J504
K-ts8, Saccharomyces cerevisiae gal-3
1 (S. cerevisiae gal-31) and the like.

The K-ts8 strain is Saccharomyc
es cerevisiae J504 haploid strain was treated with a mutagen such as ethyl methanesulfonic acid, and YPD
A colony that can grow at 25 ° C. but cannot grow at 37 ° C. in a medium or the like is selected, and then this colony is cultured at 37 ° C. in a YPD medium to form a yellow halo on an agar medium containing p-nitrophenyl phosphate. It was obtained by screening colonies (FERM P-117).
36).

The gal-31 strain is a temperature sensitive strain derived from Sake No. 7 sake yeast, which is most widely used in sake brewing, and its bacteriological properties are as shown in Table 4 below. Regarding the preparation, there is little difference between the fermentation process and the components of sake brewing (FERM P-14).
078).

Among these temperature-sensitive yeasts, K-ts8
Since the strain is haploid, has slightly low fermentability, and has a small amount of produced alcohol, it is suitable for producing a produced sake having a considerably low alcohol concentration and a strong sweetness. On the other hand, gal-31
The strain is originally derived from sake yeast, and by treating it with a non-permissive temperature, the original flavor of sake is maintained or enhanced without reduction, but the alcohol concentration is reduced.
It is possible to produce a sake which can be referred to as low alcohol sake.

According to the present invention, a target alcohol concentration and a target flavor can be obtained by using various temperature-sensitive yeasts and selecting various non-permissible temperature treatment conditions (temperature, treatment time, medium composition, etc.). It is possible to freely produce various types of sake. Moreover, in the present invention, a conventional sake brewing system can be used as it is, except that temperature treatment (non-permissible temperature treatment) is performed using temperature-sensitive yeast.

Hereinafter, the present invention will be described with reference to a gal-31 strain, but the present invention is not limited to this strain.

The present inventors have found that the gal-31 strain has the properties shown in Table 4 below, and that the growth at a low temperature (17 ° C. or less) is slightly inferior, but the bacterial cell density is sufficient. Found that the fermentability of the yeast was not significantly different from that of the parent strain No. 7 sake yeast even at a low temperature. When culturing the gal-31 strain, the optimum growth temperature was 28 ° C., and yeast for sake brewing was also used. It has been found that when growing (manufacturing of sake brewers), the cell density required for fermentation is ensured by performing the treatment at a high temperature of about 20 ° C.

As shown in Example 1, it was confirmed that the gal-31 strain brewed excellent sake similar to ordinary sake by the conventional sake brewing method.

Further, as shown in Example 2, in order to examine the effects of temperature treatment (hereinafter, the non-permissible temperature treatment may be simply referred to as temperature treatment) on enzymes present in yeast and mash, the treatment was carried out at 37 ° C. A subsequent course test was performed.

Further, as shown in Example 2, gal-
In 31 strains, the viability decreased rapidly after treatment at 37 ° C.
After about 24 minutes of treatment, it almost died after 24 hours, fermentation was stopped from the viewpoint of the generation of carbon dioxide gas, and α-amylase and glucoamylase, which are sugar sources for alcohol fermentation at 37 ° C. for 1 hour, were further reduced. It was found that the activity almost remained immediately after the treatment. After stopping alcohol fermentation, it was discovered that glucose could be produced in mash using these enzyme activities.

The effect of the temperature treatment on the sake by the conventional method was confirmed as in Example 3. The control of the alcohol fermentation was performed under the temperature treatment conditions, 37 ° C. shown in Example 2, 1
Time was sufficient and it was possible to stop. Furthermore, the concentration of eluted S-adenosylmethionine, amino acid content, etc. increased with the death of yeast in sake mash. However, the viability of the yeast was close to 60%, and there was a problem based on the non-uniform temperature due to the fluidity of the mash.
Furthermore, it is difficult to raise the temperature of the actual sake mash rapidly to 37 ° C. and to lower the temperature to the normal fermentation temperature, and the fermentation method was further studied.

The present inventors carried out the charging tests of Examples 4 and 5, noting that the saccharification and liquefaction mashes had high fluidity and high heat transferability. In addition, both preparations are possible even during the movement of the container in the mash state, and the temperature treatment can be performed during the movement of the container. For the saccharification method, there is a conventional high-temperature saccharification method (sake production technology (edited by Japan Brewery Association) P158, etc.), and for the liquefaction method, there is a method of Himeno et al. (Jukyo, 88, p759, etc.). These methods can be used depending on

At the time of saccharification preparation shown in Example 4, a scent such as koji smell was generated in the saccharified product, and a characteristic scent remained in the brewed sake. , It was found that off-flavors during saccharification did not shift to sake production.

In a test using a temperature-sensitive strain in a saccharified moromi whose initial sugar concentration and acidity were adjusted, alcohol production was stopped by temperature treatment and a low-alcohol-type sweet sake was produced due to the termination of alcohol production and remaining unfermented sugar. Has been confirmed to be possible. Furthermore, it was also confirmed that the alcohol concentration and the residual sugar content could be adjusted by setting the initial sugar concentration of the saccharified solution.

However, in the fermentation method in Example 4, the alcohol concentration and the residual sugar of the brewed sake are determined by the initial sugar concentration, and when the initial sugar concentration is excessively increased, the growth of yeast is inhibited by a high sugar concentration. , Fermentation period of mash is prolonged, and acidity in mash is increased. Therefore, the fermentation test of Example 5 was conducted by liquefying the fermentation without decomposing the starch in the mash into sugar. As for the post-liquefaction fermentation method, a large-scale preparation method has recently been developed, and practical-scale fermentation is also possible.

In the liquefaction preparation, in the temperature treatment at 37 ° C. for 1 hour, viable bacteria of the order of 20% exist even for the temperature-sensitive strain, but it has a sufficient effect on the control of alcohol fermentation. Compared to the results shown in Example 4, even when an alcohol concentration of the order of 10% is produced, the fermentation is not inhibited due to the initial sugar concentration because parallel double fermentation is performed. Furthermore, promotion of saccharification (enhancement of sake) by activation of enzymes derived from koji rice during temperature treatment is also observed, but the promotion of saccharification can be controlled by setting the temperature treatment time substantially. According to the method, it is possible to produce various low alcohol concentration sakes from sweet to dry by setting the temperature treatment time and the treatment time.

A sensory test shown in Example 6 was conducted on sake having a low alcohol concentration produced by saccharification and liquefaction. In the test section using gal-31, by performing the temperature treatment for both preparations, an improvement in the score not seen in the section using the Association No. 7 was recognized, and the enhancement of the flavor range due to the autolysis of yeast was pointed out. . In addition, it has been found that this effect is better when a fermentation period is provided after the fermentation period in which the leakage of the contents from the yeast is promoted than when the tank is immediately heated after the temperature treatment. The present invention has been completed based on these useful new findings. Hereinafter, examples of the present invention will be described.

[0032]

EXAMPLE 1 Sake was prepared according to a conventional small-batch brewing recipe (Table 1) of 150 g of total rice shown in Table 1 below to obtain a fermentation process (Table 2) shown in Table 2 below. Was.
The components of the produced sake are shown in Table 3 below as components of the sake brewing (Table 3).

[0033]

[Table 1]

[0034]

[Table 2]

[0035]

[Table 3]

In these tables, the K-ts8 strain and g
The strain al-31 is a temperature-sensitive yeast FERM P-117.
36 and FERM P-14078, and the K-7 strain is Sake Yeast Association No. 7. The details of the mycological properties of the gal-31 strain are shown in Table 4 below as a comparison of the properties of Association No. 7 and gal-31 (Table 4).

[0037]

[Table 4]

As is apparent from the above results, Kt
In the mash using the s8 strain, the fermentation rate is low from the beginning of fermentation, the fermentation is finished at about 2/3 of the sake yeast association No. 7 (K-7 strain), and the alcohol concentration in the produced sake is as low as 12%. It was a new type of manufactured sake with a strong sense of sweetness, different from ordinary sake. On the other hand, the gal-31 strain is a temperature-sensitive strain derived from Sake Yeast No. 7 which is most widely used in sake brewing. There was no difference.

[0039]

Example 2 Cells having a cell count of 1 × 10 ⁶ / ml were transferred to a YNBD medium (0.67% Yeast Nitrogen Ba).
se (DIFCO), 2% glucose, and the time-dependent change in the viable cell count under high temperature conditions (37 ° C.)
The results are shown in Table 5 below as Table 5. As a result, gal-3
One strain was reduced to about 1/1000 in 24 hours, and it was recognized that it could be used for fermentation control and the like by high-temperature treatment.

[0040]

[Table 5]

Therefore, in order to determine the temperature treatment conditions, a sake fermentation mash having an alcohol concentration of 10% was used, and both strains were mixed with a 0.2 M acetate buffer (pH 4.2) containing 1% glucose to adjust the alcohol concentration to 5%. %, And heat-treated at 37 ° C. for 7.5 to 60 minutes.
The temperature was returned to 0 ° C., and the viable yeast cell rate after 24 hours was measured. The obtained results are shown in Table 6 below as Table 6. The gal-31 strain almost died after 24 hours in a treatment time of 30 minutes or more.

[0042]

[Table 6]

Furthermore, a 0.2 M acetate buffer (pH 4.2) containing 0 or 10% and 1% glucose having an alcohol concentration having 620 units / ml α-amylase and 100 units / ml glucoamylase activity was added at 37 ° C.
The activity before and after the 1 hour treatment was measured, and the obtained results are also shown in Table 7 below as Table 7. As for the enzyme activity, 80% or more remained.

[0044]

[Table 7]

[0045]

Example 3 A small batch of sake of 150 g of total rice shown in Table 1 was prepared, and the mash on the 6th day after the start of fermentation (the mash alcohol concentration was about 11%) was subjected to a temperature treatment (37 ° C., 1 hour). . Immediately after the temperature treatment, a test section was set in which the upper tank was returned to the mash temperature of 15 ° C. for 2 days, and the upper tank was returned. The fermentation progress is shown in Table 8 below.
As shown in the table, gal-3
In the case of one strain mash, fermentation was stopped rapidly after temperature treatment,
It has been found that the No. 7 yeast takes the same fermentation process as non-temperature-treated moromi.

[0046]

[Table 8]

The components of the prepared mash thus obtained are shown in Table 9 below as Table 9. As is clear from this,
As shown in Table 9, the components of these prepared mashes showed almost the same values as those of Association No. 7 such as alcohol concentration when the temperature treatment was not performed. In the gal-31 mash, the survival rate of the yeast after the standing by the temperature treatment was 2 days.
% Or more, and no increase in the alcohol concentration after the temperature treatment was observed, confirming that it was possible to control the alcohol fermentation of the mash.

[0048]

[Table 9]

[0049] By performing the temperature treatment, there was a smell like sulfur odor in the sake which was put on the upper tank immediately after the treatment.
4)) Nothing close to the odor of lees juice shown at the time was observed. However, after treatment in the mash state for 2 days,
It was found that this off-flavor disappeared.

Furthermore, with the death of the yeast, S-adenosylmethionine, which is a component that leaks out of the yeast at the end of the mash during the standing period after the temperature treatment and transfers to the sake brewing process, is replaced with gal-
After the temperature processing of the 31 strains of mash, the fermented liquor was transferred by 55% or more at the end of the normal fermentation, and the other components also increased by the temperature processing and the mash state. Therefore, during the fermentation period after the treatment, the elution of amino acids involved in the breadth of the taste from the yeast occurs, which causes an increase in the degree of amino acids in the mash and sake brewing, and becomes a problem when producing low alcohol concentration sake. It was thought that it had an effective effect on taste deficiency.

Further, the amount of pyruvic acid, which is a precursor of off-flavor in sake made from low alcohol concentration mash, is about 16 to 18% before and after the temperature treatment.
In 1 mash, it disappears rapidly by temperature treatment, and the combination of temperature-sensitive yeast and alcohol fermentation control by temperature treatment,
It has been confirmed that it has properties suitable for brewing sake with low alcohol concentration.

[0052]

Example 4 Sake brewing with low alcohol concentration of 100% koji rice was carried out according to the blending composition shown in Table 10 below (Table 10). After saccharification, solid-liquid separation was performed by cloth filtration. The saccharified liquid has a unique aroma derived from koji rice,
For this removal, activated carbon treatment (using Shirasagi New Gold (using Takeda Pharmaceutical Co., Ltd.)) with various concentrations was performed.
Using the saccharified filtrate of Baume 12 and adding the filtrate per se or 10 ⁶ / ml of yeast and fermenting the mixture at 15 ° C. for 10 days, a fermentation of yeast and a sensory test of aroma of the fermentation liquid were performed. .

[0053]

[Table 10]

The results are shown in Table 11 below as Table 11. As is evident from these results, inhibition of yeast growth was observed for activated carbon treatment of 100 g or more per Kl of the saccharified filtrate or fermentation liquid, and normal fermentation did not occur. It was confirmed that the off-flavor was able to be removed at 10 g, there was no effect on the growth and fermentation of yeast, and no off-flavor was observed after the fermentation.

[0055]

[Table 11]

Further, the filtrate was adjusted to Baume 12 by adding water, and 1 ml / l of lactic acid was added thereto. The mixture was sterilized by heating at 110 ° C. for 10 minutes. After cooling the saccharified solution to 20 ° C., 10 ⁶ / l was added.
The yeast was added to a volume of 0.1 ml and fermentation was started. The fermentation was carried out at a temperature of 20 ° C. for 3 days after addition of the yeast and at a constant temperature of 12 ° C. thereafter.

The progress of the fermentation is shown in Table 12 below as Table 12. As shown in Table 12, 10 days after the start of fermentation, a temperature treatment (37 ° C., 1 hour) was performed. Table 13 below shows the ingredients and the like of the brewed sake. as a result,
In the same manner as in Example 1, in the gal-31 mash, alcohol fermentation was stopped by temperature treatment, and it was possible to produce a sweet and concentrated type of low alcohol concentration sake by preventing a decrease in sake degree. Furthermore, it was confirmed that the elution from yeast was promoted by the low-temperature treatment after the temperature treatment when the amino acid degree was used as an index.

[0058]

[Table 12]

[0059]

[Table 13]

[0060]

Example 5 Koji rice 40
A small preparation of 0% and a pumping rate of 300% was performed. Liquefaction uses an enzyme agent (α-amylase (Amano Pharmaceutical Co., Ltd.))
After the steamed rice is liquefied, it is cooled to 20 ° C. and lactic acid (1
ml / kg-rice) and yeast (10 ⁶ / ml) were added to start fermentation.

The progress of the fermentation is shown in Table 14 below as Table 14. As shown in Table 14, a temperature treatment (37 ° C., 1 hour) was performed on the 15th day after the start of fermentation. The components and the like of the brewed sake are shown in Table 15 below as Table 15. as a result,
In the same manner as in Examples 1 and 4, in the gal-31 moromi, alcohol fermentation was stopped by temperature treatment, and an increase in sake degree was observed. As a result, it was possible to produce sweet and low-concentration type sake having a low alcohol concentration. Furthermore, it was confirmed that the elution from the yeast was promoted by the low-temperature treatment after the temperature treatment when the amino acid degree was used as an index.

[0062]

[Table 14]

[0063]

[Table 15]

[0064]

Example 6 Regarding the produced low alcohol concentration sake,
For the taste and aroma by five people, the three-point method (1: excellent, 2:
Good, 3: acceptable), 5-point method for overall quality (1: excellent ← →
5: acceptable). The obtained results are shown in Table 1 below.
Table 6 shows the results in Table 6. Example 4
A test was carried out using the sake produced in Step No. 5.

[0065]

[Table 16]

As is clear from the above results, for the sake produced in Example 4, both the Association No. 7 and the gal-31, there were many indications that the sweetness was emphasized in the category, and that there was no breadth of taste. In addition, in the case of the upper tank (segment) immediately after the temperature treatment, the indication of a change in the incense due to the temperature treatment slightly affected the overall evaluation. Regarding the classification, although the score was better than the classification without differences in strains,
Although it was pointed out that the breadth of the flavor was not enough for those using Association No. 7, it was found that the one using gal-31 had a positive effect on the breadth of flavor and flavor due to the autolysis of yeast. I found it.

In the sake produced in Example 5, it was pointed out that the sake not subjected to the temperature treatment had a low taste and alcohol and was watery, and the sake using the Association No. 7 was not treated after the temperature treatment. It was pointed out that there was little difference from the treatment (classification). However, regarding the temperature treatment category using gal-31, although there were indications that the category had a slight sulfur odor, the change in incense due to the temperature treatment was also removed for the category, and the breadth was widened in terms of taste and the comprehensive evaluation was also made I found that it was a good result.

[0068]

According to the present invention, non-permissive temperature treatment is carried out using temperature-sensitive yeast to autolyze / kill the yeast, thereby controlling alcohol fermentation of sake mash, To promote the elution of the spills and the like, leaving the enzymes to remain, and thus it is possible to efficiently produce a brewed sake having a good flavor.

Further, according to the present invention, by selecting a temperature-sensitive yeast or changing various temperature treatment conditions,
By changing the degree of self-digestion / death, it is possible to freely select the alcohol concentration, the type and concentration of flavor components, and to produce various new types of manufactured sake such as sake with excellent flavor and rich low alcohol concentration. It can be manufactured efficiently.

Continuation of the front page (72) Inventor Yuko Sakamoto 1-3-2 Otemachi, Chiyoda-ku, Tokyo The Appraisal Office of the Second Section of the Taxation Division, Tokyo National Tax Bureau (72) Inventor Kazuyoshi Saruwatari 1-3-3 Otemachi, Chiyoda-ku, Tokyo No. 2 Tokyo National Taxation Bureau Taxation Division 2 Tax Appraisal Office (72) Inventor Shinya Kobayashi 2-6-30 Takinogawa, Kita-ku, Tokyo Inside the National Tax Agency Brewing Laboratory (72) Inventor Yuichi Akimoto 1 Nishishinbashi 1 Minato-ku, Tokyo Chome 1-21 Japan Brewery Association Central Association (56) References JP-A-6-7152 (JP, A) JP-A-4-365467 (JP, A) (58) Fields investigated (Int. Cl. ⁶⁾ , DB name) C12G 3/02

Claims (6)

(57) [Claims] 1. Low alcohol concentration using temperature-sensitive yeast During non-permissive temperature treatment of sake during fermentation of sake production (except at the end of fermentation), alcohol fermentation is controlled, and yeast is added to sake mash. A method for producing a brewed sake with enhanced flavor, characterized by accelerating the dissolution of the spilled material of the above, leaving enzymes remaining, and imparting flavor with the enzymes. 2. The non-permissible temperature is 35 ° C. or higher, preferably 37 ° C. or higher, which affects only temperature-sensitive yeast and minimizes the activity of enzymes in koji-derived mash. The method of claim 1, wherein: 3. The temperature-sensitive yeast is Saccharomyces cerevisiae J504 (Saccharomyces c).
3. The method according to any one of claims 1 to 2, characterized in that the method has been created by mutating S. erevisiae J504) or Sake No. 7 sake yeast. 4. The temperature-sensitive yeast is Saccharomyces cerevisiae J504K-ts8 (Saccharomy).
ces cerevisiae J504K-ts8,
FERM P-11736) or Saccharomyces cerevisiae gal-31 (Saccharomyces c).
erevisiae gal-31, FERM P-1
4078). The method of claim 3, wherein 5. The method according to claim 1, wherein the produced sake is a low alcohol concentration sake having a good flavor. 6. A sake brewed by the method according to any one of claims 1 to 5.