JP3275312B2 - Alcohol production method - Google Patents
Alcohol production methodInfo
- Publication number
- JP3275312B2 JP3275312B2 JP21810390A JP21810390A JP3275312B2 JP 3275312 B2 JP3275312 B2 JP 3275312B2 JP 21810390 A JP21810390 A JP 21810390A JP 21810390 A JP21810390 A JP 21810390A JP 3275312 B2 JP3275312 B2 JP 3275312B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- rice
- heat
- resistant
- amylase
- 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 - Lifetime
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- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は酒類の製造方法に関し、更に詳細には製品収
率及び品質の向上した酒類の製造方法に関する。The present invention relates to a method for producing liquor, and more particularly, to a method for producing liquor with improved product yield and quality.
従来より、糖化・発酵を有する酒類の製造の原料は、
穀物及び芋類等が挙げられる。原料のうちで、日本で親
しまれている米を例にとると、この酒類の製造において
は、まず、原料の玄米の品種は酒造好適米が選別され、
この選別された玄米を搗精した精白米を使用している。
この精白にも、原料の溶解や酵母による発酵を考慮して
精白度を高め、米を削る量を多くする方が酒造に好まし
いとされている。また、麹用精白米も米粒に心白のある
ものが麹菌のはぜ込みが良くなり好適とされる。このよ
うに、酒類の原料は、酒造に好適な条件を有する特定の
品種や、更に搗精を著しく行い米表面を多く削ることが
糖化・発酵を伴う酒類にとっては必要とされていた。こ
れらは、使用原料の品種等が限定されるのみならず、搗
精により、米を削るため原料の損失も大きい。したがっ
て、酒造好適米以外を使用し、更には搗精を著しく行わ
ないでも、良品で、なおかつ酒化率の高い酒類の製造方
法が望まれていた。Conventionally, raw materials for the production of alcoholic beverages with saccharification and fermentation have been
Grains, potatoes and the like can be mentioned. Among the raw materials, taking as an example the rice that is popular in Japan, in the production of this liquor, first, the variety of brown rice as a raw material is selected for sake brewing suitable rice,
We use polished rice which is obtained by milling the selected brown rice.
It is said that it is preferable for sake brewing to increase the degree of milling and increase the amount of rice milled in consideration of dissolution of raw materials and fermentation by yeast. In addition, it is considered that rice having a white heart in the grain of koji is preferable because the incorporation of koji mold is improved. As described above, as a raw material for alcoholic beverages, it is necessary for specific varieties having conditions suitable for sake brewing and alcoholic beverages accompanied by saccharification and fermentation to sharply mill and sharpen the rice surface. These materials not only limit the varieties of raw materials used, but also cause a large loss of raw materials due to milling of rice by milling. Therefore, there has been a demand for a method of producing a good liquor and a high liquefaction rate without using rice other than sake suitable for brewing and further not significantly milling.
糖化・発酵を有する酒類の原料は、麹酵素及び／又は
糖化酵素剤による被消化性が良好であり、モロミ中で老
化し難いことが必要である。The raw material of alcoholic beverages having saccharification / fermentation needs to have good digestibility by the koji enzyme and / or saccharification enzyme agent and to be resistant to aging in moromi.
そこで、酒類原料の被消化性及び老化防止性の向上と
派生的な麹菌のはぜ込みの改良を、原料の処理で達成で
きれば、安価で多量に存在する酒類には好適でない原料
も広く使用でき、また、搗精を著しく行わずとも原料と
して使用できることになる。Therefore, if the improvement in digestibility and anti-aging properties of alcoholic beverages and the improvement of incorporation of derivative Aspergillus can be achieved by the processing of the raw materials, it is possible to widely use inexpensive raw materials that are not suitable for alcohol present in large quantities. In addition, it can be used as a raw material without significantly performing milling.
本発明の目的は、上記従来技術にかんがみ、原料の品
質特性の改良により酒化率の向上した酒類の製造方法を
提供することにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing liquor having an improved liquefaction rate by improving the quality characteristics of raw materials in view of the above-mentioned conventional technology.
本発明を概説すれば、本発明は酒類製造において、原
料の少なくとも一部に耐熱性α−アミラーゼ剤を含有さ
せ、100℃超で原料を液化することなく加熱処理するこ
とを特徴とする酒類の製造方法に関する。According to an outline of the present invention, in the production of alcoholic beverages, the present invention relates to a method for producing alcoholic beverages, wherein a heat-resistant α-amylase agent is contained in at least a part of the raw materials, and a heat treatment is performed at a temperature higher than 100 ° C. without liquefying the raw materials. It relates to a manufacturing method.
酒類のうち例えば清酒の製造は原料処理、仕込、糖化
・発酵、上槽及び精製工程よりなり、また焼酎は原料処
理、仕込、糖化・発酵及び蒸留工程により行われるが、
本発明においては原料工程において、まず原料に耐熱性
α−アミラーゼ剤を含有させ、必要に応じて浸漬し、こ
れをいずれも100℃超で焙炒若しくはエクストルーダ処
理により加熱処理する。Among the liquors, for example, the production of sake consists of raw material processing, brewing, saccharification / fermentation, upper tanks and purification processes, and shochu is performed by raw material processing, brewing, saccharification / fermentation and distillation processes,
In the present invention, in the raw material step, the raw material first contains a heat-resistant α-amylase agent, is immersed as necessary, and is heated at 100 ° C. or more by roasting or extruding.
本発明における原料は、掛原料及び／又は麹原料であ
り、それに使用される穀類の例としては、米（梗米、濡
米）、麦類、コーン、アワ、ヒエ等、芋類の例として
は、サツマイモ、ジャガイモ、タロイモ、キャッサバ等
がある。形状は穀粒及び粉体に限定しない。耐熱性α−
アミラーゼの添加量は100DU/kg未満が好適である。100D
U/kg以上になると、米粒に粘着性が出て操作性が良くな
く、またコスト高になる。The raw material in the present invention is a kake raw material and / or a koji raw material. Examples of cereals used for the raw material include rice (short rice, wet rice), barley, corn, millet, barnyard grass, and potatoes. There are sweet potato, potato, taro, cassava and the like. The shape is not limited to grains and powders. Heat resistance α-
The amount of amylase added is preferably less than 100 DU / kg. 100D
If it exceeds U / kg, the rice grains become sticky and the operability is poor, and the cost increases.
耐熱性α−アミラーゼ剤の含有の方法は、特に限定は
ないが、例えば、耐熱性α−アミラーゼを溶解した水
溶液へ原料を浸漬して吸収させる。浸漬原料に耐熱性
α−アミラーゼ溶液を散布する、原料の粉体に耐熱性
α−アミラーゼ溶液を添加する、原料の粉体と耐熱性
α−アミラーゼ剤を混合する方法等やこれらの組合せが
挙げられる。また、プロテアーゼ、セルラーゼ製剤を併
用することもできる。The method for containing the heat-resistant α-amylase agent is not particularly limited. For example, the raw material is immersed in an aqueous solution in which the heat-resistant α-amylase is dissolved and absorbed. Spraying the heat-resistant α-amylase solution on the immersion raw material, adding the heat-resistant α-amylase solution to the raw material powder, mixing the raw material powder with the heat-resistant α-amylase agent, and the like, and combinations thereof. Can be Further, a protease and a cellulase preparation can be used in combination.
原料を液化することなく加熱処理する方法には、例え
ば耐熱性α−アミラーゼ剤含有の原料を焙炒（100℃超
〜400℃、数秒〜２時間）、又はエクストルーダー処理
（100℃超〜150℃、１〜30秒）による方法が挙げられ
る。As a method of heat-treating the raw material without liquefaction, for example, a raw material containing a heat-resistant α-amylase agent is roasted (more than 100 ° C. to 400 ° C., several seconds to 2 hours) or extruded (more than 100 ° C. to 150 ° C.). C., 1 to 30 seconds).
本発明における酒類とは、糖化や発酵工程を含み、
米、米麹を原料とする清酒、穀類や芋類を原料とする焼
酎（この焼酎については、麹を使用する場合と、麹と酵
素製剤を使用する場合、酵素剤のみ使用する場合のいず
れでもよい）、更には、ビール、ウイスキー、スピリッ
ツ等が挙げられる。Alcoholic beverages in the present invention include saccharification and fermentation steps,
Rice, Sake made from rice koji, shochu made from cereals and potatoes (For this shochu, use either koji, koji and enzyme preparations, or use only enzyme preparations. Good), and beer, whiskey, spirits and the like.
以下、本発明を実施例により、更に具体的に説明する
が、本発明はこれらの実施例に限定されない。Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
実施例１ 大麦及びコーンに耐熱性α−アミラーゼ〔スピターゼ
XP−404 長瀬産業（株）〕溶液を均一に噴霧し、60DU/
kg穀物になるようにして、１時間常温で放置後、大麦は
250℃、コーンは150℃で１分間焙炒した。対照にはそれ
ぞれ無処理のものを用いた。それぞれの原料を酵素剤を
用いて糖化し、その糖化液を発酵、蒸留して焼酎を調製
した。Example 1 Heat-resistant α-amylase [Spytase
XP-404 Nagase Sangyo Co., Ltd.] Spray the solution uniformly, 60DU /
After leaving for 1 hour at room temperature, barley becomes
The corn was roasted at 150 ° C for 1 minute at 250 ° C. Untreated controls were used. Each raw material was saccharified using an enzyme agent, and the saccharified liquid was fermented and distilled to prepare shochu.
焼酎の糖化液の仕込配合を第１表に示す。 Table 1 shows the preparation of the saccharified solution of shochu.
酒母の調製として、得られた糖化液0.7リットルに井
水0.35リットルを加え、焼酎酵母を接種し、30℃で36時
間振とう培養した。得られた酒母0.7リットルを糖化液
6.3リットルへ添加し、25℃で５日間発酵して、熟成モ
ロミを調製した。これら耐熱性α−アミラーゼ含有焙炒
大麦及びコーンの熟成モロミは対照の焙炒処理のみの熟
成モロミに比べエステル香が増強され、焙炒に由来する
焙炒香も若干強められた。 To prepare the sake brewer, 0.35 liter of well water was added to 0.7 liter of the resulting saccharified solution, inoculated with shochu yeast, and cultured with shaking at 30 ° C. for 36 hours. 0.7 liter of the obtained sake mother is saccharified liquid
The mixture was added to 6.3 liters and fermented at 25 ° C. for 5 days to prepare an aged moromi. The aged moromi of the heat-resistant α-amylase-containing roasted barley and corn had an enhanced ester aroma and a slightly enhanced roast aroma derived from roasting as compared with the aged moromi of the control alone.
熟成モロミを単式蒸留機で蒸留し、得られた粗留液の
アルコール濃度を25％（V/V）に調節して25％焼酎を得
た。The aged moromi was distilled by a simple distillation apparatus, and the alcohol concentration of the obtained crude distillate was adjusted to 25% (V / V) to obtain 25% shochu.
第２表に焼酎の成分分析値を示す。 Table 2 shows the component analysis values of shochu.
第２表に示すように、耐熱性α−アミラーゼ含有の大
麦又はコーンを用いた焼酎には、エステル及び高級アル
コール類が多く含有され更に焙炒独特の焙炒香も対照に
比べ更に豊富になった。 As shown in Table 2, shochu using barley or corn containing heat-resistant α-amylase contains a large amount of esters and higher alcohols, and the roasting aroma unique to roasting is more abundant than the control. Was.
〔発明の効果〕 本発明の糖化・発酵による酒類製造において、少なく
とも原料の一部に、耐熱性α−アミラーゼ剤を含有さ
せ、100℃超で原料を液化することなく加熱処理する工
程を経ることにより製品の向上を図ることができ、経済
的にも有効な製造方法である。[Effect of the Invention] In the production of alcoholic beverages by saccharification and fermentation of the present invention, at least a part of the raw material contains a heat-resistant α-amylase agent, and undergoes a heat treatment step at more than 100 ° C. without liquefying the raw material. Thus, the product can be improved, and this is an economically effective manufacturing method.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 平井 信行 滋賀県大津市瀬田３丁目４番１号 寳酒 造株式会社中央研究所内 (72)発明者 内田 正裕 滋賀県大津市瀬田３丁目４番１号 寳酒 造株式会社中央研究所内 (72)発明者 高山 卓美 滋賀県大津市瀬田３丁目４番１号 寳酒 造株式会社中央研究所内 (56)参考文献 特開 昭51−35447（ＪＰ，Ａ) 特開 昭55−3769（ＪＰ，Ａ) 特開 平２−138959（ＪＰ，Ａ) ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Nobuyuki Hirai 3-4-1 Seta, Otsu City, Shiga Prefecture Inside Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Masahiro Uchida 3-4-1 Seta, Otsu City, Shiga Prefecture No. Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Takami Takayama 3-4-1 Seta, Otsu City, Shiga Prefecture Takara Shuzo Co., Ltd. Central Research Laboratory (56) References JP-A-51-35447 (JP, A) JP-A-55-3769 (JP, A) JP-A-2-138959 (JP, A)
Claims (1)
に耐熱性α−アミラーゼ剤を含有させ、100℃超で原料
を液化することなく加熱処理することを特徴とする酒類
の製造方法。1. A method for producing alcoholic beverages, wherein at least a part of the raw material contains a heat-resistant α-amylase agent in the alcoholic beverage production, and the raw material is heated at a temperature higher than 100 ° C. without liquefaction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21810390A JP3275312B2 (en) | 1990-08-21 | 1990-08-21 | Alcohol production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21810390A JP3275312B2 (en) | 1990-08-21 | 1990-08-21 | Alcohol production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04104780A JPH04104780A (en) | 1992-04-07 |
| JP3275312B2 true JP3275312B2 (en) | 2002-04-15 |
Family
ID=16714682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21810390A Expired - Lifetime JP3275312B2 (en) | 1990-08-21 | 1990-08-21 | Alcohol production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3275312B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4673155B2 (en) * | 2004-07-30 | 2011-04-20 | 月桂冠株式会社 | Sake Brewing Method |
| JP4627558B2 (en) * | 2004-07-30 | 2011-02-09 | 月桂冠株式会社 | A refreshing sake |
| JP7386744B2 (en) * | 2020-03-25 | 2023-11-27 | 大阪瓦斯株式会社 | Digestibility determination system and digestibility determination method |
-
1990
- 1990-08-21 JP JP21810390A patent/JP3275312B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04104780A (en) | 1992-04-07 |
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