JP2837386B2 - Miso or Sake Using Deep Ocean Water and Production Method Thereof - Google Patents
Miso or Sake Using Deep Ocean Water and Production Method ThereofInfo
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- JP2837386B2 JP2837386B2 JP7102896A JP7102896A JP2837386B2 JP 2837386 B2 JP2837386 B2 JP 2837386B2 JP 7102896 A JP7102896 A JP 7102896A JP 7102896 A JP7102896 A JP 7102896A JP 2837386 B2 JP2837386 B2 JP 2837386B2
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- water
- deep
- sake
- miso
- deep sea
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Description
【０００１】[0001]
【発明の属する技術分野】本発明は清浄な海洋深層水を
仕込み水として利用した味噌又は清酒及びその製造方法
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to miso or sake using clean deep sea water as feed water and a method for producing the same.
【０００２】[0002]
【従来の技術】味噌は大豆と米または麦，塩を原料とし
て、麹菌及び酵母の働きを利用して１年以上の発酵と熟
成を行い、糖化と大豆蛋白質の分解、アミノ酸の生成に
よって作られる我国特有の半固体の発酵調味料である。2. Description of the Related Art Miso is made from soybeans, rice or barley and salt, fermented and ripened for more than one year by utilizing the functions of koji mold and yeast, and is produced by saccharification, decomposition of soybean proteins, and generation of amino acids. It is a semisolid fermented seasoning unique to Japan.
【０００３】清酒は米を原料として、米麹と酵母により
糖化とアルコール発酵を２〜３ヵ月間に渡って並行して
行うことによって特有の風味を持たせた我国特有のアル
コール飲料である。[0003] Sake is a unique alcoholic beverage in Japan that has a unique flavor by performing saccharification and alcohol fermentation in parallel with rice koji and yeast for two to three months using rice as a raw material.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、前記味
噌の場合は大豆と米または麦を原料として麹菌と酵母に
よる糖化作用と大豆蛋白質の分解作用によってアミノ酸
を生成させる方法であるため、大豆蛋白質中の窒素の利
用率をはかることが必要であり、そのために発酵期間が
１年以上かかり、製造期間を短縮することが要望されて
いる。However, in the case of the above-mentioned miso, the method of producing amino acids by the saccharification action of koji mold and yeast and the decomposition action of soy protein using soybean and rice or barley as raw materials . Nitrogen benefits
It is necessary to measure the usage rate, which requires a fermentation period of one year or more , and it is desired to shorten the production period.
【０００５】他方の清酒の場合には、米を原料として米
麹と酵母により糖化とアルコール発酵を行っているた
め、アルコールの生成率、収得率の向上をはかり、か
つ、酵母の死滅率の減少をはかることによって雑味をな
くすとともに高級酒の香りである酢酸イソアミルとかカ
プロン酸エチル等の香気成分の生成量を高めることが現
時点での課題となっている。On the other hand, in the case of sake, since saccharification and alcohol fermentation are performed using rice as a raw material with rice koji and yeast, the production rate and yield of alcohol are improved, and the mortality of yeast is reduced. At the present time, it is necessary to eliminate the unpleasant taste and to increase the generation amount of aroma components such as isoamyl acetate and ethyl caproate, which are the aromas of fine sake.
【０００６】そこで本発明はこのような従来の味噌又は
清酒の製造時に生じる課題を解消して、清浄性及び富栄
養性に優れた海洋深層水を味噌，清酒の醸造に使用する
ことにより、発酵作用の促進と窒素利用率の向上をはか
り、旨味のある味噌と、雑味が少なくて香気豊かな高品
質の清酒を短期間で得ることができる味噌又は清酒及び
その製造方法を提供することを目的とするものである。Therefore, the present invention relates to such a conventional miso or
To eliminate the problems occurring in the production of sake, by using a good deep ocean water to cleanliness and rich nutritional miso, for brewing sake, we aim to improve the promotion and nitrogen utilization fermentation action, the umami It is an object of the present invention to provide a certain miso, a miso or a sake capable of obtaining a high-quality sake with a little savory taste and a fragrance in a short period of time, and a method for producing the same.
【０００７】[0007]
【課題を解決するための手段】本発明は上記目的を達成
するために、味噌又は清酒の仕込段階で、原料中に種麹
とともに加える通常の塩水又は水の一部又は全量に代え
て、海面下２００メートル以深の深海から取水した清浄
な海洋深層水を用いて醸造を行い、以下所定の製造工程
に基づいて製造する海洋深層水を利用した味噌又は清酒
とその製造方法を提供する。Means for Solving the Problems In order to achieve the above object, the present invention provides a process for preparing miso or sake , which is carried out at sea level, in place of part or all of normal salt water or water added together with seed koji in raw materials. Miso or sake using marine deep water produced by brewing using clean deep sea water taken from deep sea below 200 meters below and based on a predetermined manufacturing process, and a method for producing the same. I do.
【０００８】味噌の製造方法は、精米を精選、洗浄、浸
漬、蒸し、冷却してから種麹と炭酸カルシウムとともに
混合し、この混合物に精米の冷却物を加えて種付、製麹
して出麹を得て食塩と混合する一方、精選、浸漬、蒸
煮、冷却した大豆に海面下２００メートル以深の深海か
ら取水した海洋深層水と前記食塩と出麹の混合物、乳酸
菌、酵母を仕込混合し、発酵、切返しを行って糖化、大
豆蛋白質の分解、アミノ酸の生成を行い、調整、味噌漉
し、加熱、冷却を行って製造する。[0008] The method for producing miso is as follows: milled rice is carefully selected, washed, immersed, steamed, cooled, and then mixed with seed koji and calcium carbonate. While obtaining the koji and mixing it with salt, carefully selected, immersed, steamed, cooled and soybeans are charged with a mixture of deep sea water taken from deep sea below 200 meters below sea level, the salt and the koji, lactic acid bacteria, and yeast, The saccharification, soybean protein decomposition, and amino acid generation are performed by fermentation and turning over, and the mixture is adjusted, miso-strained, heated and cooled to produce.
【０００９】清酒の製造方法としては、玄米を精米して
白米を得てから洗米、浸漬、蒸して蒸米とする一方、海
面下２００メートル以深の深海から取水した海洋深層水
と酵母を混合して酒母を得るとともに種麹から麹を得
て、上記酒母と麹を前記蒸米に加え、これら混合物に海
洋深層水と水を加えて初添、おどり、仲添、留添の各過
程を経て、糖化とアルコール発酵を並行して行うと共に
芳醇な香気を生成する醪を作り、これを圧搾してから火
入れを行って清酒を製造する。[0009] Sake is produced by polishing brown rice to obtain white rice, followed by washing, immersion, and steaming to produce steamed rice, while mixing deep-sea water taken from deep water 200 meters below sea level with yeast. Obtain the koji from the seed koji and obtain the koji from the seed koji, add the koji and the koji to the steamed rice, add the deep sea water and water to the mixture, and go through the steps of initial addition, dance, intermediate addition, and addition of saccharification. And alcohol fermentation in parallel to produce a mash that produces a rich aroma, squeeze it, and then burn it to produce sake.
【００１０】かかる味噌又は清酒及びその製造方法によ
れば、清浄性及び富栄養性に優れた 海洋深層水を味噌，
清酒の醸造に使用することにより、発酵作用が促進され
るとともに窒素利用率が向上し、これに伴って旨味のあ
る味噌と、雑味が少なくて香気豊かな高品質の清酒を短
期間で得ることができる。 According to the above-mentioned miso or sake and the method for producing the same, deep sea water having excellent cleanliness and eutrophication can be removed from miso,
Use in sake brewing promotes fermentation
And the nitrogen utilization rate has improved,
Short miso and high-quality sake with a little flavor and aroma
Can be obtained in a period.
【００１１】海洋深層水仕込と通常塩水仕込によって得
られた味噌の水分、灰分は通常塩水仕込の方がやや高い
が、ホルモール窒素の値は海洋深層水仕込の方が高く、
かつ、遊離のアミノ酸が多くて旨味のある味噌が得られ
る。直糖値も海洋深層水仕込の方が優れて、甘味成分が
豊富である。更に海洋深層水仕込の味噌は無機成分を多
く含有しており、ミネラル豊富である。The water and ash content of the miso obtained by the deep sea water charging and the normal salt water charging are slightly higher in the normal salt water charging, but the formol nitrogen value is higher in the deep sea water charging in the normal deep sea water charging.
In addition, miso with a lot of free amino acids and umami can be obtained. The straight sugar value is better in deep sea water preparation and rich in sweet components. Furthermore, miso prepared with deep ocean water contains a large amount of inorganic components and is rich in minerals.
【００１２】また、海洋深層水を清酒醸造の仕込水に添
加した場合には、醪の溶解が進むとともに上槽後の粕歩
合が少なくなり、純アルコール収得量が増加する。ま
た、酸度、アミノ酸度、紫外部吸収等の酒の雑味成分は
少なく、酒質が向上する。更に海洋深層水に含まれてい
るミネラル成分によって酵母が活発になり、醪末期まで
十分な活性が保たれることによってアミノ酸度や紫外部
吸収が低くなり、清酒の仕上りは良好となる。Further , when deep sea water is added to the brewing water for sake brewing, the dissolution of the moromi proceeds, and the percentage of lees after the upper tank decreases, thereby increasing the yield of pure alcohol. In addition, there are few unpleasant components of sake such as acidity, amino acidity, and ultraviolet absorption, and the quality of sake is improved. Furthermore, the yeast is activated by the mineral components contained in the deep ocean water, and by maintaining sufficient activity until the end of the mash, the amino acid content and ultraviolet absorption are reduced, and the finish of sake is improved.
【００１３】[0013]
【発明の実施の形態】以下本発明にかかる海洋深層水を
利用した味噌又は清酒及びその製造方法の一実施例を説
明する。即ち、本実施例では通常の味噌又は清酒の仕込
段階で海洋深層水を用いて醸造を行うことを特徴とする
ものである。BEST MODE FOR CARRYING OUT THE INVENTION One embodiment of a miso or sake using deep sea water and a method for producing the same according to the present invention will be described below. That is, the present embodiment is characterized in that brewing is performed using deep ocean water at the stage of preparing ordinary miso or sake.
【００１４】上記の海洋深層水とは、太陽光線が届かず
光合成が行われない海面下２００メートル以深の深海か
ら取水した清浄な海水であり、本実施例で採用した海洋
深層水に関して以下に説明する。即ち、この海洋深層水
は、通常海洋表層で見られる風波とか表層温度変化に伴
う対流，混合も生じない環境下にある海水で、地上で使
用されている各種の油類とか化学物質，農薬等の有害物
質に起因する海洋汚染の影響を受けることがない。しか
も海水中の溶存有機物が非常に少なく、かつ、微生物的
な観点から極めて清浄であるという特徴を有している。
水温は年間平均で１０℃〜１２℃という低温であり、有
機炭素（ＴＯＣ）が少ない上、生菌数は表層海水の１／
１０〜１／１００と少なく、しかも人体が必要とする多
くの天然元素を含んでいる。この海洋深層水は現在世界
中でも「ノルウエー沖」、「ハワイ沖」、「高知県の室
戸岬沖」の３ケ所のみで実用的に取水されている。尚、
本実施例で用いた海洋深層水は、上記室戸岬沖の水深３
２０メートル地点から取水したものである。The above-mentioned deep sea water is clean sea water that is taken from a deep sea 200 m or less below the sea surface where sunlight does not reach and photosynthesis is not performed. The deep sea water used in this embodiment will be described below. I do. In other words, this deep ocean water is seawater in an environment where there is no wind wave or convection and mixing caused by changes in surface temperature that are normally found on the surface of the ocean, and various oils, chemicals, pesticides, etc. used on the ground. It is not affected by marine pollution caused by harmful substances. In addition, it has the characteristic that dissolved organic matter in seawater is very small and that it is extremely clean from a microbial point of view.
The water temperature is as low as 10 ° C to 12 ° C on average annually, the amount of organic carbon (TOC) is small, and the number of viable bacteria is 1 / of the surface seawater.
It is as small as 10/1/100 and contains many natural elements required by the human body. This deep ocean water is currently being used practically at only three locations around the world: offshore of Norway, offshore of Hawaii, and offshore of Cape Muroto in Kochi Prefecture. still,
The deep ocean water used in the present example is a water depth 3 off Cape Muroto.
Water was taken from a point 20 meters away.
【００１５】室戸岬沖合の水深３２０メートル地点から
取水した海洋深層水と表層海水の特性上の相違点を下記
の表１に記す。Table 1 below shows the differences between the characteristics of deep ocean water and surface seawater taken from a depth of 320 meters off Cape Muroto.
【００１６】[0016]
【表１】 [Table 1]
【００１７】取水した海洋深層水中に含まれている三態
窒素のうち、アンモニア態窒素，亜硝酸態窒素はごく僅
かであり、生物に与える影響は小さく、硝酸態窒素につ
いても表層部では微量であったが、水深が増加するにつ
れて濃度が高まり、水深２００メートル以深の水中での
無機溶存態窒素の９５％以上が硝酸態窒素で存在してい
る。特に海洋深層水は通常の表層水よりも低温であり、
ＤＯ（溶存酸素）は低いが、硝酸態窒素（ＮＯ3−Ｎ）
とかリン酸態リン（ＰＯ4−Ｐ）及び珪酸態珪素（Ｓｉ
Ｏ2−Ｓｉ）等の各種栄養塩類の含有率は大きくなって
いる上、生菌数は逆に１桁又はそれ以上小さくなってい
る。Among the tri-state nitrogen contained in the deep sea water withdrawn, the amount of ammonia nitrogen and nitrite nitrogen is very small and has little effect on living organisms, and the amount of nitrate nitrogen in the surface layer is very small. However, the concentration increased as the water depth increased, and more than 95% of the inorganic dissolved nitrogen in water at a depth of 200 meters or less was nitrate nitrogen. Especially deep ocean water is colder than normal surface water,
DO (dissolved oxygen) is low, but nitrate nitrogen (NO 3 -N)
Phosphoric acid phosphorus (PO 4 -P) and silicate silicon (Si
The content of various nutrients such as O 2 —Si) is increasing, and the number of viable bacteria is conversely reduced by one digit or more.
【００１８】従来から海洋深層水の利用方法として、温
泉とかプール等の観光目的に利用したり、低温であるこ
とに着目して冷房とか温度差発電等の工業的利用、更に
は魚類とか海藻，サンゴの養殖、プランクトンの培養等
の水産目的に利用しようとする試みがなされている。本
発明では味噌及び清酒の仕込段階で上記海洋深層水を用
いて醸造を行うことを特徴としている。Conventionally, as a method of using deep ocean water, it has been used for sightseeing purposes such as hot springs and pools, industrial use such as cooling and temperature difference power generation by focusing on low temperature, and fish and seaweed. Attempts have been made to use it for fisheries purposes such as coral cultivation and plankton cultivation. Book
The invention is characterized in that brewing is performed using the deep sea water at the stage of preparing miso and sake.
【００１９】図１は本発明に係る味噌の製造方法の一例
を説明する。先ずステップ２１で精米を用意し、この精
米を精選、洗浄、浸漬、蒸し、冷却する。これと並行し
てステップ２２で種麹と炭酸カルシウムを用意し、ステ
ップ２３で両者を混合し、ステップ２４で上記混合物に
精米の冷却物を加えて種付を行い、これを製麹してステ
ップ２５で出麹を得る。FIG . 1 illustrates an example of a method for producing miso according to the present invention . First, in step 21, polished rice is prepared, and the polished rice is carefully selected, washed, dipped, steamed, and cooled. In parallel with this, seed koji and calcium carbonate are prepared in step 22, and the two are mixed in step 23. In step 24, a cooled rice mill is added to the mixture for seeding. At 25, get the koji.
【００２０】一方、ステップ２６で食塩、大豆、乳酸
菌、酵母を用意し、ステップ２７で食塩を前記出麹と混
合する。大豆は精選、浸漬、蒸煮、冷却し、乳酸菌と酵
母は培養する。ステップ２８で海洋深層水を用意する。
そしてステップ２９で食塩と出麹の混合物と大豆、乳酸
菌、酵母及び海洋深層水を仕込混合する。On the other hand, in step 26, salt, soybean, lactic acid bacteria, and yeast are prepared, and in step 27, salt is mixed with the above-mentioned koji. Soybeans are carefully selected, dipped, steamed and cooled, and lactic acid bacteria and yeast are cultured. In step 28, deep sea water is prepared.
Then, in step 29, the mixture of salt and koji and soybean, lactic acid bacteria, yeast and deep sea water are charged and mixed.
【００２１】上記仕込混合物を発酵、切返しを行って糖
化と大豆蛋白質の分解、アミノ酸の生成を行い、以下調
整、味噌漉し、加熱、冷却、包装してステップ３０で製
品を得る。The prepared mixture is fermented and turned over to perform saccharification, decomposition of soybean protein, and generation of amino acids. The resulting mixture is prepared, miso-strained, heated, cooled, and packaged to obtain a product in step 30.
【００２２】図２は本発明にかかる清酒の製造方法の工
程例を示すチャート図であり、先ずステップ４１で玄米
を用意し、この玄米を精米してぬかを取り、ステップ４
２で白米を得る。この白米を洗米、浸漬、蒸してステッ
プ４３で蒸米を得る。FIG. 2 is a chart showing an example of the process of the method for producing sake according to the present invention . First, in step 41, brown rice is prepared, and the brown rice is polished to remove the bran.
2 to get white rice. This white rice is washed, dipped and steamed to obtain steamed rice in step 43.
【００２３】これと並行してステップ４４で用意した海
洋深層水とステップ４５で用意した酵母を混合してステ
ップ４６で酒母を得るとともに、ステップ４７で用意し
た種麹からステップ４８で麹を得て、上記酒母と麹をス
テップ４３で得た蒸米に加え、ステップ４９でこれら混
合物に海洋深層水と水を加えて初添を得る。In parallel with this, the deep sea water prepared in step 44 and the yeast prepared in step 45 are mixed to obtain the sake brewer in step 46, and the koji is obtained in step 48 from the seed koji prepared in step 47. Then, the sake mother and the koji are added to the steamed rice obtained in step 43, and in step 49, deep sea water and water are added to the mixture to obtain a first addition.
【００２４】この初添から、おどり、仲添、留添を経て
糖化とアルコール発酵を並行して行うと共に芳醇な香気
を生成してステップ５０で熟成した醪を作り、これを圧
搾してステップ５１で酒粕を取り、ステップ５２で新酒
を得る。この新酒をおり引きしてステップ５３でおりを
取り、更に火入れ、瓶詰を行ってステップ５４で日本酒
の製品を得る。From the initial addition, saccharification and alcoholic fermentation are performed in parallel through dance, intermediate addition, and addition, and a rich aroma is generated to produce an aged mash in step 50. To remove the sake lees, and to obtain fresh sake in step 52. In step 53, the new sake is unwound, and the sake is removed.
【００２５】以下、上記により得られた味噌、清酒に関
する詳細な説明及び製品の特徴を個別に説明する。先
ず、海洋深層水仕込と通常塩水仕込によって得られた味
噌の分析結果を説明する。表２は両者の味噌の水分、固
形分、灰分を測定した結果を示し、表３は味噌の一般成
分を分析した結果を示している。Hereinafter, the detailed description of the miso and sake obtained as described above and the characteristics of the product will be individually described. Destination
Not be described results of analysis of miso obtained by deep ocean water were charged and the normal saline feed. Table 2 water both miso solids, shows the result of measuring the ash content, Table 3 shows the results of analyzing the general components of miso.
【００２６】[0026]
【表２】 [Table 2]
【００２７】[0027]
【表３】 [Table 3]
【００２８】表２中の水分の測定は常圧加熱乾燥法によ
り、加熱温度１２５℃で行った。灰分は５５０℃に保持
した電気炉により直接灰化して測定した。表３の一般成
分の分析は一般法に従って実施した。全窒素の分析はＭ
ＲＫ全窒素自動分析計を用いた。無機成分は灰化した試
料を１％塩酸に溶解して原子吸光光度法で測定した。The measurement of moisture in Table 2 was carried out at a heating temperature of 125 ° C. by a normal pressure heating drying method. Ash content was measured by direct incineration with an electric furnace maintained at 550 ° C. The analysis of the general components in Table 3 was performed according to the general method. M for total nitrogen analysis
An RK total nitrogen automatic analyzer was used. The inorganic component was measured by dissolving the incinerated sample in 1% hydrochloric acid by atomic absorption spectrophotometry.
【００２９】表２によれば、海洋深層水仕込と通常塩水
仕込によって得られた味噌の水分、灰分とも通常塩水仕
込の方がやや高かった。また、表３によれば、酸度と全
窒素は特に差異はみられなかったが、ホルモール窒素の
値は海洋深層水仕込の方が高くなっていて、通常塩水仕
込の味噌に比べて遊離のアミノ酸が多く、旨味のある味
噌が得られた。直糖値も海洋深層水仕込の方が優れてお
り、甘味成分が豊富であることが確認された。According to Table 2 , the water content and ash content of the miso obtained by the deep sea water charging and the normal salt water charging were slightly higher in the normal salt water charging. According to Table 3 , there was no particular difference between the acidity and total nitrogen, but the value of formol nitrogen was higher in the deep sea water charge, and the free amino acid was higher than that in the normal salt water miso. And a miso with a good taste was obtained. It was also confirmed that the straight sugar value was better in the deep sea water preparation, and that the sweetness component was abundant.
【００３０】表４は海洋深層水仕込と通常塩水仕込によ
って得られた味噌の金属（無機）成分の分析結果を示し
ている。Table 4 shows the analysis results of the metal (inorganic) components of the miso obtained by the deep sea water charging and the normal salt water charging.
【００３１】[0031]
【表４】 [Table 4]
【００３２】表４によれば、Ｎａ成分は海洋深層水仕込
の方がかなり少なくなっており、これは表３に示された
塩分の差と一致する。Ｎａ値から換算した塩分は海洋深
層水仕込のものは９.６％，通常塩水仕込のものは１１.
１％である。その他のＣａ，Ｍｇ，Ｆｅ及びＣｄは海洋
深層水仕込の方が含有量が高くなっている。従って海洋
深層水仕込の味噌は無機成分を多く含有しており、ミネ
ラル豊富であることが確認された。According to Table 4 , the Na content is considerably lower in the deep sea water charge, which is consistent with the difference in salinity shown in Table 3 . The salt content calculated from the Na value is 9.6% for those charged with deep ocean water, and 11.1 for those charged with normal salt water.
1%. Other Ca, Mg, Fe and Cd have higher contents in the deep sea water charging. Therefore, it was confirmed that the miso prepared in the deep sea water contains many inorganic components and is rich in minerals.
【００３３】次に海洋深層水を清酒醸造の仕込水に添加
した場合の試験結果を表５に示す。表５は普通酒の上槽
後の成分値であり、使用原料米は７０％精白α米、乾燥
麹使用、使用酵母は協会７号、発酵最高温度は１５℃、
諸味日数は１５日、総米１５０ｇ、汲み水歩合１３５
％、麹歩合２１％、培養酵母仕込とした。試験区分１は
蒸留水、区分２は水道水、区分３は水道水＋海洋深層水
０.０５％添加、以下区分４〜７は水道水に海洋深層水
を０.２５％，０.５０％，２.５０％，５.００％添加し
ている。Next, Table 5 shows the test results when deep sea water was added to the brewing water for sake brewing. Table 5 shows the component values after the upper tank of ordinary liquor. The raw material rice used was 70% refined alpha rice, dried koji was used, the yeast used was No. 7, and the maximum fermentation temperature was 15 ° C.
Moromi days are 15 days, total rice 150g, pumping water rate 135
%, The koji ratio was 21%, and the cultured yeast was prepared. Test category 1 is distilled water, category 2 is tap water, category 3 is tap water + 0.05% deep sea water, and categories 4 to 7 are 0.25% and 0.50% deep sea water in tap water. , 2.50% and 5.00%.
【００３４】[0034]
【表５】 [Table 5]
【００３５】表５によれば、海洋深層水を添加すること
により、醪の溶解が進み、上槽後の粕歩合が少なくな
り、純アルコール収得量が増加した。酸度、アミノ酸
度、紫外部吸収は酒の雑味成分であり、これらは少ない
方が酒質は向上する。また、一般に醪がよく溶解してい
ればこれらの成分が多くなるものであるが、海洋深層水
を添加した区分のものは醪の溶解の割にはアミノ酸度や
紫外部吸収が低く、仕上りは極めて良好であった。According to Table 5 , the addition of deep ocean water promoted the dissolution of the moromi, reduced the percentage of cake after the upper tank, and increased the yield of pure alcohol. Acidity, amino acidity, and ultraviolet absorption are unpleasant components of sake, and the lower these are, the better the alcohol quality is. In general, if the moromi is well dissolved, these components will increase.However, those with added deep-sea water will have low amino acid content and low UV absorption for the moromi, Very good.
【００３６】これは海洋深層水に含まれているミネラル
成分によって酵母が活発になり、醪末期まで十分な活性
を保っていたためと考えられる。更に香気成分では酒質
に大きく影響する酢酸イソアミルやカプロン酸エチルが
海洋深層水添加区分で高くなっている。It is considered that this is because the yeast became active due to the mineral components contained in the deep sea water and maintained a sufficient activity until the end of the mash. Further, among the aroma components, isoamyl acetate and ethyl caproate, which greatly affect the quality of sake, are higher in the deep sea water addition section.
【００３７】次に海洋深層水を仕込水に添加した吟醸酒
仕込試験結果を表６に示す。使用原料米は５０％精白
米、吟醸麹使用、使用酵母はカプロン酸エチル高生産株
（ホ−７）、発酵最高温度は１０℃、醪日数は２６日、
総米１５０ｇ、汲み水歩合１３５％、麹歩合２１％、培
養酵母仕込とした。試験区分１は水道水、区分２は水道
水＋海洋深層水０.５％添加、区分３は水道水＋海洋深
層水２.５％添加、区分４は水道水＋海洋深層水２.５％
添加に相当するＮａＣｌ添加、区分５は水道水＋海洋深
層水２.５％添加に相当する天然塩を添加したものであ
る。Next, Table 6 shows the results of a ginjo sake brewing test in which deep sea water was added to the brewing water. The raw material rice used is 50% polished rice, ginjo koji, the yeast used is ethyl caproate high-producing strain (H-7), the maximum fermentation temperature is 10 ° C, the mashing time is 26 days,
The total rice was 150 g, the pumping water ratio was 135%, the koji ratio was 21%, and the cultured yeast was charged. Test Category 1 is tap water, Category 2 is tap water + 0.5 % of deep sea water, Category 3 is tap water + 2.5 % of deep sea water, Category 4 is tap water + 2.5% of deep sea water
The addition of NaCl corresponding to the addition, category 5 is the addition of natural salt corresponding to the addition of tap water + 2.5% of deep sea water.
【００３８】[0038]
【表６】 [Table 6]
【００３９】表６によれば、海洋深層水を仕込水に添加
するとアミノ酸度や紫外部吸収が低く、酵母の死滅率も
低くなり、酒質と仕上りが良好な清酒が得られたことが
分かる。According to Table 6, when deep sea water is added to the feed water, the amino acid content and the ultraviolet absorption are low, the mortality of yeast is low, and it is possible to obtain sake having a good quality and finish. .
【００４０】[0040]
【発明の効果】以上詳細に説明したように、本発明にか
かる海洋深層水を利用した味噌又は清酒及びその製造方
法によれば、清浄性及び富栄養性に優れた海洋深層水を
味噌，清酒の醸造に使用することにより、発酵作用が促
進されるとともに窒素利用率が向上し、これに伴って旨
味のある味噌と、雑味が少なくて香気豊かな高品質の清
酒を短期間で得ることができる。As described above in detail, according to the present invention, according to the present invention, according to the present invention, the deep sea water which is excellent in cleanliness and eutrophication is used for miso or sake. Fermentation is promoted and the nitrogen utilization rate is improved by using it for brewing, so that miso with umami and high quality sake with less savory flavor and aroma can be obtained in a short period of time. Can be.
【００４１】特に海洋深層水仕込は通常塩水仕込よりも
アミノ酸の生成量が多く、海洋深層水の持つミネラル、
富栄養という特性によって麹菌とか酵母の働きが促進さ
れ、遊離のアミノ酸が多くて旨味のある味噌が得られ、
無機成分を多く含有してミネラル豊富であるとともに直
糖値も優れているために甘味成分が豊富となる。In particular, the deep sea water charging usually produces a larger amount of amino acids than the salt water charging, and the minerals having the deep sea water have
The action of koji mold or yeast is promoted by the property of eutrophication, and miso with a lot of free amino acids and umami is obtained.
It contains a lot of inorganic components and is rich in minerals, and also has an excellent straight sugar value, so that sweet components are rich.
【００４２】更に海洋深層水を清酒醸造の仕込水に添加
することによって醪の溶解が進むとともに上槽後の粕歩
合が少なくなって純アルコール収得量を増加することが
できる上、酸度、アミノ酸度、紫外部吸収等の酒の雑味
成分は少ないので、酒質が向上するという効果が得られ
る。Further, by adding deep ocean water to the brewing water for sake brewing, the dissolution of the moromi proceeds, and the yield of pure alcohol after the upper tank is reduced, so that the yield of pure alcohol can be increased. In addition, since there are few unpleasant components of sake such as ultraviolet absorption, the effect of improving the quality of sake is obtained.
【図１】本発明を適用した味噌の製造方法の工程例を示
すチャート図。FIG. 1 is a chart showing an example of steps of a method for producing miso to which the present invention is applied .
【図２】本発明を適用した清酒の製造方法の工程例を示
すチャート図。FIG. 2 is a chart showing an example of steps of a method for producing sake to which the present invention is applied .
フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/202 C12G 3/02 A23L 1/238Continuation of the front page (58) Field surveyed (Int. Cl. 6 , DB name) A23L 1/202 C12G 3/02 A23L 1/238
Claims (6)
に加える通常の塩水又は水の一部又は全量に代えて、海
面下２００メートル以深の深海から取水した清浄な海洋
深層水を用いて醸造を行い、以下所定の製造工程に基づ
いて製造することを特徴とする海洋深層水を利用した味
噌。(1) At the stage of preparing a miso, a part of or all of ordinary salt water or water added together with seed koji to a raw material is replaced with clean deep sea water taken from a deep sea 200 m or less below sea level. It performed brewing, using the deep sea water, characterized in that to produce on the basis of the following prescribed manufacturing process flavors
Miso .
に加える通常の塩水又は水の一部又は全量に代えて、海
面下２００メートル以深の深海から取水した清浄な海洋
深層水を用いて醸造を行い、以下所定の製造工程に基づ
いて製造することを特徴とする海洋深層水を利用した清
酒。2. During the preparation of sake, the raw material is mixed with seed koji.
Sea water instead of part or all of the normal salt water or water added to
A clean ocean drawn from the deep sea 200 meters below the surface
The brewing is performed using deep water.
Using deep sea water
Sake .
トル以深の深海から取水した清浄な海洋深層水を加えて
仕込み、味噌を醸造して製造することを特徴とする海洋
深層水を利用した味噌の製造方法。3. A miso using deep sea water, wherein the raw material is mixed with seed koji and added with clean deep sea water taken from deep sea below 200 meters below sea level, and the miso is brewed and produced. Manufacturing method.
トル以深の深海から取水した清浄な海洋深層水を加えて
仕込み、清酒を醸造して製造することを特徴とする海洋
深層水を利用した清酒の製造方法。 4. A method for preparing a raw material 200 m below sea level together with seed koji in a raw material.
Add clean deep-sea water from deep sea below torr
Ocean, characterized by brewing and brewing sake
A method for producing sake using deep water.
てから種麹と炭酸カルシウムとともに混合し、この混合
物に精米の冷却物を加えて種付、製麹して出麹を得て食
塩と混合する一方、精選、浸漬、蒸煮、冷却した大豆に
海面下２００メートル以深の深海から取水した海洋深層
水と前記食塩と出麹の混合物、乳酸菌、酵母を仕込混合
し、発酵、切返しを行って糖化、大豆蛋白質の分解、ア
ミノ酸の生成を行い、調整、味噌漉し、加熱、冷却を行
って製造することを特徴とする海洋深層水を利用した味
噌の製造方法。5. The milled rice is carefully selected, washed, immersed, steamed, cooled, and then mixed with the seed koji and calcium carbonate. A cooled rice mill is added to the mixture, and the mixture is seeded and koji-produced to obtain a dekoji. While being mixed with salt, selected, immersed, steamed, and cooled soybeans are charged with a mixture of the deep sea water withdrawn from the deep sea below 200 meters below sea level and the mixture of the salt and the koji, a lactic acid bacterium, and a yeast. A method for producing miso using deep sea water, wherein the production is carried out by saccharification, decomposition of soybean protein, and generation of amino acids, followed by preparation, miso straining, heating and cooling.
漬、蒸して蒸米とする一方、海面下２００メートル以深
の深海から取水した海洋深層水と酵母を混合して酒母を
得るとともに種麹から麹を得て、上記酒母と麹を前記蒸
米に加え、これら混合物に海洋深層水と水を加えて初
添、おどり、仲添、留添の各過程を経て、糖化とアルコ
ール発酵を並行して行うと共に芳醇な香気を生成する醪
を作り、これを圧搾してから火入れを行って製造するこ
とを特徴とする海洋深層水を利用した清酒の製造方法。6. Brown rice is obtained by polishing brown rice to obtain white rice, followed by washing, immersion, and steaming to produce steamed rice. On the other hand, yeast is mixed with deep-sea water taken from deep sea below 200 meters below sea level to obtain a sake brewer and seeds. Koji is obtained from koji, and the sake brewer and koji are added to the steamed rice, and deep marine water and water are added to the mixture, followed by initial addition, dance, intermediate addition, and addition, and saccharification and alcohol fermentation are performed in parallel. A method for producing sake using deep ocean water, characterized by producing a moromi that produces a mellow aroma while squeezing and burning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7102896A JP2837386B2 (en) | 1996-03-01 | 1996-03-01 | Miso or Sake Using Deep Ocean Water and Production Method Thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7102896A JP2837386B2 (en) | 1996-03-01 | 1996-03-01 | Miso or Sake Using Deep Ocean Water and Production Method Thereof |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10166367A Division JPH10309177A (en) | 1998-05-28 | 1998-05-28 | Soy sauce produced by using deep sea water and its production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09234017A JPH09234017A (en) | 1997-09-09 |
| JP2837386B2 true JP2837386B2 (en) | 1998-12-16 |
Family
ID=13448671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7102896A Expired - Lifetime JP2837386B2 (en) | 1996-03-01 | 1996-03-01 | Miso or Sake Using Deep Ocean Water and Production Method Thereof |
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| Country | Link |
|---|---|
| JP (1) | JP2837386B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4560696B2 (en) * | 2000-07-14 | 2010-10-13 | 株式会社 畠中醤油 | Miso manufacturing method |
| JP2002302401A (en) * | 2001-04-02 | 2002-10-18 | Okinawa Prefecture Deep Ocean Water Development Coop Society | Freshening liquid and method for producing the same |
| KR101199209B1 (en) * | 2008-08-01 | 2012-11-07 | (주)아모레퍼시픽 | Cosmetic composition containing fermented extracts with salt of natural materials |
| KR100891626B1 (en) * | 2008-10-16 | 2009-04-02 | 김광희 | Song-i mushroom wine using deep sea water and the manufacturing method |
| CN105249415B (en) * | 2015-11-09 | 2019-05-24 | 福达（上海）食品有限公司 | A kind of process for making of the fresh soy sauce of paste flavor |
| CN116121015B (en) * | 2022-12-26 | 2024-05-10 | 江苏海魄酒业股份有限公司 | Marine ecological enhanced starter propagation method and marine ecological strong aromatic white spirit brewing method |
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| JPH07123947A (en) * | 1993-11-05 | 1995-05-16 | Marugo Miso Kk | Sea water-mixed soy sauce and its production |
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1996
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| Publication number | Publication date |
|---|---|
| JPH09234017A (en) | 1997-09-09 |
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