JP3205528B2 - How to brew sake - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for brewing sake using steamed rice as a raw material.

[0002]

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] 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] 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]

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] 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]

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] 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]

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.

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] 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.

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.

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]

BEST MODE FOR CARRYING OUT THE INVENTION

(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.

In this production experiment, tap water was used as the rice washing water and the soaking water used in the washing and soaking steps.

(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.

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]

[Table 1]

[0019]

[Table 2]

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.

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.

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.

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.

[Brief description of the drawings]

FIG. 1 is a process chart showing a production process of steamed rice which is a raw material of sake.

FIG. 2 is a process chart showing a digestion experiment method for steamed rice.

──────────────────────────────────────────────────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)

(57) [Claims] 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.