JP3205528B2 - How to brew sake - Google Patents
How to brew sakeInfo
- Publication number
- JP3205528B2 JP3205528B2 JP23743997A JP23743997A JP3205528B2 JP 3205528 B2 JP3205528 B2 JP 3205528B2 JP 23743997 A JP23743997 A JP 23743997A JP 23743997 A JP23743997 A JP 23743997A JP 3205528 B2 JP3205528 B2 JP 3205528B2
- Authority
- JP
- Japan
- Prior art keywords
- water
- sake
- brewing
- steamed rice
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Alcoholic Beverages (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は、蒸し米を原料とす
る日本酒の醸造方法に関する。The present invention relates to a method for brewing sake using steamed rice as a raw material.
【0002】[0002]
【従来の技術】日本酒を醸造する一方法として、精米を
洗米、浸漬、蒸し工程を経て生成される蒸し米を原料と
して醸造する日本酒の醸造方法がある。かかる醸造方法
により日本酒を醸造する場合には、蒸し米に麹、水、酵
母菌を加えて酒母を生成する工程(酒母生成工程)、酒
母に麹、蒸し米、水を加えてもろみを仕込む工程(もろ
み仕込み工程)等、もろみの熟成工程以前の工程では、
大量の水を仕込み水として使用する。2. Description of the Related Art As one method of brewing sake, there is a method of brewing sake in which polished rice is brewed from steamed rice produced through washing, dipping and steaming processes as a raw material. In the case of brewing sake by such a brewing method, a step of adding koji, water, and yeast to steamed rice to produce a sake brewer (brewery production step), and a step of adding koji, steamed rice, and water to the sake brewer and adding moromi. (Moromi preparation process) and other processes prior to the mash aging process
Use a large amount of water as charging water.
【0003】ところで、一般に、日本酒の酒質は水質、
麹の酵素力価、蒸し米の硬軟、発酵温度等種々の要素が
絡み合って形成されるが、最終的には、杜氏の勘に頼っ
ているのが実状である。[0003] In general, sake quality of sake is water quality,
Various factors such as the enzyme potency of koji, the hardness and softness of steamed rice, and the fermentation temperature are formed intertwined with each other, but ultimately it depends on Toji's intuition.
【0004】日本酒を醸造する際の仕込み水に使用する
水質に関しては、その硬度が酒質に大きく影響すること
が知られている。例えば、仕込み水として硬度が高い硬
水を使用する場合には、酵素が活性化されて澱粉の液
化、および糖化が促進され、歩留まりが向上するととも
に、蛋白質の加水分解が促進されてアミノ酸が生成され
て、濃くのある酒質となる。また、仕込み水として硬度
が低い軟水を使用する場合には、澱粉および蛋白質の分
解が抑制されて、軽快な酒質となる。[0004] As for the quality of water used for brewing sake when brewing sake, it is known that its hardness greatly affects the quality of sake. For example, when hard water having high hardness is used as the charging water, the enzyme is activated to promote the liquefaction and saccharification of starch, thereby improving the yield and promoting the hydrolysis of proteins to produce amino acids. And it has a strong sake quality. In addition, when soft water having a low hardness is used as the charging water, the decomposition of starch and protein is suppressed, resulting in a light sake quality.
【0005】[0005]
【発明が解決しようとする課題】このように、日本酒の
酒質には、醸造する際に使用する仕込み水の水質が大き
く影響することから、好みに応じた酒質の日本酒を醸造
するには、その酒質に応じた水を産出地から取寄せる必
要があるが、好適な水質の仕込み水を産出地から醸造地
まで輸送にはコストがかかり、結果として、日本酒のコ
ストを増大させることになる。As described above, the sake quality of sake is greatly affected by the quality of the water used in brewing. However, it is necessary to obtain water according to the quality of the liquor from the production area, but transporting the water of suitable quality from the production area to the brewing area is costly, and as a result, the cost of sake is increased. .
【0006】従って、本発明の目的は、かかる問題に対
処するもので、濃くのある酒質の日本酒を生成する際
に、かかる酒質の日本酒を醸造し得る仕込み水に適した
水を産出地から取寄せることなく、同質の酒質の日本酒
を醸造可能にすることにあり、さらには、かかる日本酒
を醸造する際の蒸し米の溶解性を高めて歩留まりを向上
させることにある。[0006] Accordingly, an object of the present invention is to address such a problem, and when producing sake with a high quality of sake, water suitable for the brewing water capable of brewing such sake with a high quality of sake is produced. The purpose of the present invention is to make it possible to brew sake of the same quality without order, and further to improve the solubility of steamed rice when brewing such sake to improve the yield.
【0007】[0007]
【課題を解決するための手段】本発明は、蒸し米を原料
として醸造する日本酒の醸造方法であり、醸造用仕込み
水として、水を有隔膜電解して生成される酸性水を採用
することを特徴とするものである。SUMMARY OF THE INVENTION The present invention relates to a method for brewing sake using steamed rice as a raw material, wherein acid water produced by electrolyzing water with a diaphragm is used as brewing water. It is a feature.
【0008】本発明に係る日本酒の醸造方法において
は、もろみの仕込み工程の仕込み水に、水を有隔膜電解
して生成される酸性水を採用すること、もろみの仕込み
工程を初添え、中添え、留添えの3段の仕込みに分ける
場合には、これらの全ての仕込みの仕込み水に、水を有
隔膜電解して生成される酸性水を採用することが好まし
い。[0008] In the sake brewing method according to the present invention, acid water produced by electrolyzing water into a mash is used as the mash water in the mash mashing process. In the case of dividing into three stages of simmering, it is preferable to adopt acidic water generated by electrolyzing water with a diaphragm as the sewage water for all the squirting.
【0009】[0009]
【発明の作用・効果】本発明に係る日本酒の醸造方法に
よれば、仕込み水である酸性水の機能により、蒸し米の
酵素反応に寄与する酵素が活性化されて澱粉の液化、お
よび糖化が促進され、歩留まりが向上するとともに、蛋
白質の加水分解が促進されてアミノ酸が生成されて、濃
くのある酒質となる。酵素反応による液化、および糖化
が促進される現象は、仕込み水である酸性水が蒸し米に
含まれる蛋白質を、酵素が反応し易い形に変性するため
と考えられる。According to the method for brewing sake according to the present invention, the function of the acidic water as the brewing water activates the enzyme contributing to the enzymatic reaction of steamed rice, thereby liquefying and saccharifying starch. As a result, the yield is improved, and the hydrolysis of the protein is promoted to produce amino acids, resulting in a strong alcoholic beverage. It is considered that the phenomenon in which liquefaction and saccharification are promoted by the enzyme reaction is due to the fact that the acidic water as the charging water denatures the protein contained in steamed rice into a form in which the enzyme can easily react.
【0010】このように、本発明に係る日本酒の醸造方
法によれば、アミノ酸の含有量が多くて濃くのある酒質
の日本酒を醸造することができるが、当該醸造方法にて
採用する酸性水は、水を有隔膜電解して生成されるもの
であることから、水の有隔膜電解装置を醸造地に設置す
れば、かかる酒質の日本酒を醸造する際にも、かかる酒
質に適した水を産出地から取寄せることは全く必要とし
ない。従って、この点から、日本酒の醸造コストを低減
することができる。As described above, according to the method for brewing sake according to the present invention, it is possible to brew sake having a high amino acid content and a high quality of sake. Is produced by diaphragm electrolysis of water, so if a diaphragm electrolysis device for water is installed in a brewery, it is suitable for such sake quality even when brewing sake of such quality. There is no need to withdraw water from the source. Therefore, from this point, the sake brewing cost can be reduced.
【0011】また、水の有隔膜電解装置は、すでに多く
の形式のものが市販されていて、容易にかつ安価に入手
することができ、装置の設置による日本酒の醸造コスト
への影響はさほど大きくはない。[0011] In addition, many types of membrane electrolyzers for water are already on the market, and can be easily and inexpensively obtained. The installation of the system has a large effect on the sake brewing cost. There is no.
【0012】さらにまた、本発明に係る日本酒の醸造方
法によれば、蒸し米の溶解性を高めて歩留まりを向上さ
せることができるため、この点からも日本酒の醸造コス
トを低減することができる。Furthermore, according to the method for brewing sake according to the present invention, the solubility of steamed rice can be increased and the yield can be improved, and the brewing cost of sake can be reduced from this point as well.
【0013】なお、本発明に係る日本酒の醸造方法を実
施するに際して、もろみの仕込み工程を初添え、中添
え、留添えの3段の仕込みに分ける場合には、これらの
全ての仕込み水に酸性水を採用することが好ましく、こ
れにより、少ない酒母を使用して大量のもろみを安定し
た状態で発酵して熟成させることができる。When the method of brewing sake according to the present invention is carried out, if the moromi mashing process is divided into three stages of mashing, mashing and mashing, all of the mashed water is acidified. It is preferable to use water, so that a large amount of mash can be fermented and matured in a stable state using a small amount of alcohol.
【0014】[0014]
(蒸し米の製造実験)本製造実験は、図1に示す醸造用
蒸し米の製造工程に基づいて行った。当該製造工程は、
(1)原料米を精米する工程、(2)精米された米を洗
米する工程、(3)洗米された米を浸漬する工程、
(4)浸漬された米を蒸す工程、(5)蒸し米を放冷す
る工程からなるもので、精米工程では原料米を35%精
米とし、洗米工程では精米された米(8g)を1回当た
り24ccの水で3回洗米し、浸漬工程では米の3倍の
水(浸漬用水24cc)に12℃で1時間浸漬し、蒸し
工程では水蒸気で1時間蒸し、放冷工程では蒸し米を1
2℃で1時間放冷する。(Experiment for producing steamed rice) This production experiment was carried out based on the production process of steamed rice for brewing shown in FIG. The manufacturing process is
(1) a step of milling raw rice, (2) a step of washing the milled rice, (3) a step of dipping the washed rice,
(4) A step of steaming the immersed rice, and (5) a step of allowing the steamed rice to cool down. In the rice polishing step, the raw rice is 35% polished rice, and in the rice washing step, the polished rice (8 g) is used once. The rice was washed three times with 24 cc of water per day, immersed in water three times the amount of rice (24 cc of water for immersion) at 12 ° C. for 1 hour in the immersion step, steamed for 1 hour with steam in the steaming step, and steamed rice was cooled for 1 hour in the cooling step.
Allow to cool at 2 ° C for 1 hour.
【0015】なお、本製造実験においては、洗米工程と
浸漬工程に使用する洗米用水および浸漬用水としては水
道水を使用した。In this production experiment, tap water was used as the rice washing water and the soaking water used in the washing and soaking steps.
【0016】(蒸し米の消化実験)本消化実験は、蒸し
米の製造実験で得られた蒸し米について、図2に示す蒸
し米の消化実験法に基づいて行った。但し、図2に示す
蒸し米の消化実験法は、堀江修二、他(日本醸造協会
誌、90,p51〜56,1995)にて提案されてい
るものである。当該消化実験法は、(1)蒸し米を乳酸
溶液に溶解する工程、(2)溶解された蒸し米を消化す
る工程、(3)消化工程を経た溶液を遠心分離する工
程、(4)上澄み液を採取する工程からなるもので、溶
解工程では蒸し米(8gの米を蒸したもの)に乾燥粉末
麹(2g)、0.1重量%の乳酸溶液(16cc)、ト
ルエン(1cc)を添加し、消化工程では蒸し米の溶解
溶液を12℃で14日間靜置し、遠心分離工程では1
0,000rpmで30分間遠心分離して、その上澄み
液を採取する。(Experiment of Digestion of Steamed Rice) This digestion experiment was performed on the steamed rice obtained in the experiment of producing steamed rice based on the experiment for digestion of steamed rice shown in FIG. However, the digestion experiment method for steamed rice shown in FIG. 2 is proposed by Shuji Horie et al. (Journal of the Japan Brewery Association, 90, pp. 51-56, 1995). The digestion experiment method includes (1) a step of dissolving steamed rice in a lactic acid solution, (2) a step of digesting the dissolved steamed rice, (3) a step of centrifuging the solution after the digestion step, and (4) a supernatant. In the dissolution step, dry powder koji (2 g), 0.1% by weight lactic acid solution (16 cc), and toluene (1 cc) are added to steamed rice (8 g of steamed rice) in the dissolution step. In the digestion step, the dissolved solution of steamed rice is allowed to stand at 12 ° C. for 14 days.
Centrifuge at 000 rpm for 30 minutes and collect the supernatant.
【0017】本消化実験での乳酸溶液の調製には、水道
水、水道水を有隔膜電解して生成された3種類のアルカ
リ性水(pH9,10,11)、同有隔膜電解により生
成された3種類の酸性水(pH3,4,5)をそれぞれ
採用した。本消化実験で得られた上澄み液の重量を、お
よび蒸し米の還元糖量を測定して、蒸し米に対する酵素
反応の目安とした。得られた結果を表1および表2に示
す。なお、本消化実験における乳酸溶液の調製に使用す
る水(調製用水)は、日本酒の醸造用仕込み水に対応
し、また、消化実験で得られる消化液は醸造された日本
酒に対応するものである。For the preparation of the lactic acid solution in the digestion experiment, tap water, three kinds of alkaline water (pH 9, 10, 11) produced by electrolysis of tap water and diaphragm were produced by the same electrolysis with diaphragm. Three kinds of acidic waters (pH 3, 4, 5) were respectively used. The weight of the supernatant obtained in this digestion experiment and the amount of reducing sugars in steamed rice were measured and used as a standard for the enzymatic reaction on steamed rice. The obtained results are shown in Tables 1 and 2. The water used for the preparation of the lactic acid solution in this digestion experiment (preparation water) corresponds to the water used for sake brewing, and the digestion juice obtained in the digestion experiment corresponds to the brewed sake. .
【0018】[0018]
【表1】 [Table 1]
【0019】[0019]
【表2】 [Table 2]
【0020】表1を参照すると、上澄み液の重量は、調
製用水(仕込み水に該当)によって異なり、上澄み液の
重量が大きいほど蒸し米に対する酵素反応が促進されて
いて、蛋白質の分解物であるアミノ酸の含有量が多くて
濃くのある酒質が得られる。これとは逆に、上澄み液の
重量が小さいほど、蒸し米に対する酵素反応が抑制され
ていて、蛋白質の分解物であるアミノ酸の含有量が少な
くて軽快な酒質が得られる。従って、調製用水として酸
性水を採用した場合、特にpHが3〜4の調製用水を採
用した場合には、濃くのある酒質の日本酒が得られる。Referring to Table 1, the weight of the supernatant varies depending on the preparation water (corresponding to the preparation water). The larger the weight of the supernatant is, the more the enzymatic reaction to steamed rice is promoted, and the weight of the supernatant is a decomposition product of protein. Strong alcohol quality with high amino acid content. Conversely, as the weight of the supernatant is smaller, the enzymatic reaction to steamed rice is suppressed, and the content of amino acids, which are decomposed products of the protein, is small, and a light alcoholic beverage can be obtained. Therefore, when acidic water is used as the preparation water, particularly when preparation water having a pH of 3 to 4 is used, strong sake-like sake can be obtained.
【0021】また、表2を参照すると、蒸し米の還元糖
量も同様に、使用した調製用水によって異なり、調製用
水として酸性水を採用した場合、特にpHが3〜4の調
製用水を採用した場合には還元糖量が多く、蒸し米の酵
素による液化および糖化が促進される。Referring to Table 2, the amount of reducing sugars in steamed rice also varies depending on the preparation water used. When acid water is used as the preparation water, particularly, the preparation water having a pH of 3 to 4 is used. In this case, the amount of reducing sugar is large, and liquefaction and saccharification of steamed rice by the enzyme are promoted.
【0022】従って、蒸し米の仕込み水として酸性水を
使用した場合、すなわち、日本酒の醸造に使用される仕
込み水として酸性水を使用した場合には、蒸し米の酵素
による液化および糖化が促進され、濃くのある日本酒を
高い歩留まりで製造することができる。Therefore, when acidic water is used as the water for preparing steamed rice, that is, when acidic water is used as the water for brewing sake, liquefaction and saccharification of steamed rice by enzymes are promoted. , It is possible to produce strong sake with a high yield.
【0023】このように、本発明の醸造方法によれば、
濃くのある日本酒を高い歩留まりで製造することができ
るが、当該醸造方法を実施する場合に使用する酸性水
は、水道水等の水を有隔膜電解して生成されるものであ
ることから、水の有隔膜電解装置を醸造地に設置するこ
とにより、濃くのある酒質に適した水を産出地から取寄
せる必要は全くない。また、このような有隔膜電解装置
は、すでに市販されていて容易、かつ安価に入手するこ
とができるため、日本酒の製造コストにさほど影響を及
ぼすことはない。Thus, according to the brewing method of the present invention,
Although it is possible to produce strong sake at a high yield, the acidic water used when carrying out the brewing method is produced by electrolyzing water such as tap water with a diaphragm. By installing the membrane electrolyzer in the brewery, there is no need to withdraw concentrated water suitable for sake quality from the brewery. In addition, since such a diaphragm electrolysis apparatus is already commercially available and can be easily and inexpensively obtained, it does not significantly affect the production cost of sake.
【図1】日本酒の原料である蒸し米の製造工程を示す工
程図である。FIG. 1 is a process chart showing a production process of steamed rice which is a raw material of sake.
【図2】蒸し米の消化実験法を示す工程図である。FIG. 2 is a process chart showing a digestion experiment method for steamed rice.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭54−17191(JP,A) 特開 昭52−139793(JP,A) 特開 昭55−144876(JP,A) 特開 平11−9254(JP,A) 特開 平11−9255(JP,A) 日本醸造協会誌,94(11),p.926 −932,1999 (58)調査した分野(Int.Cl.7,DB名) C12G 1/00 - 3/14 C12C 1/00 - 13/10 JICST/JAFIC(JOIS)──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-54-17191 (JP, A) JP-A-52-139793 (JP, A) JP-A-55-144876 (JP, A) JP-A-11- 9254 (JP, A) JP-A-11-9255 (JP, A) Journal of the Japan Brewing Association, 94 (11), p. 926-932, 1999 (58) Fields surveyed (Int. Cl. 7 , DB name) C12G 1/00-3/14 C12C 1/00-13/10 JICST / JAFIC (JOIS)
Claims (1)
方法であり、醸造用仕込み水として、水を有隔膜電解し
て生成される酸性水を採用することを特徴とする日本酒
の醸造方法。1. A method for brewing sake using brewed steamed rice as a raw material, wherein acid water produced by electrolyzing water with a diaphragm is used as brewing water.
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JP23743997A JP3205528B2 (en) | 1997-09-02 | 1997-09-02 | How to brew sake |
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JP23743997A JP3205528B2 (en) | 1997-09-02 | 1997-09-02 | How to brew sake |
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JPH1175810A JPH1175810A (en) | 1999-03-23 |
JP3205528B2 true JP3205528B2 (en) | 2001-09-04 |
Family
ID=17015382
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JP (1) | JP3205528B2 (en) |
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Publication number | Priority date | Publication date | Assignee | Title |
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US6638559B1 (en) * | 1999-12-10 | 2003-10-28 | Hoshizaki Denki Kabushiki Kaisha | Activation method of a starch decomposition enzyme in food material |
-
1997
- 1997-09-02 JP JP23743997A patent/JP3205528B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
Title |
---|
日本醸造協会誌,94(11),p.926−932,1999 |
Also Published As
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JPH1175810A (en) | 1999-03-23 |
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