JP3337198B2 - Method for producing sparkling low alcohol sake - Google Patents
Method for producing sparkling low alcohol sakeInfo
- Publication number
- JP3337198B2 JP3337198B2 JP11870597A JP11870597A JP3337198B2 JP 3337198 B2 JP3337198 B2 JP 3337198B2 JP 11870597 A JP11870597 A JP 11870597A JP 11870597 A JP11870597 A JP 11870597A JP 3337198 B2 JP3337198 B2 JP 3337198B2
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- Prior art keywords
- sake
- fermentation
- alcohol
- low
- container
- Prior art date
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- Expired - Lifetime
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Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【発明の属する技術分野】本発明は、濁りが少ない発泡
性低アルコール清酒およびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sparkling low-alcohol sake with low turbidity and a method for producing the same.
【０００２】[0002]
【従来の技術】清酒製造業は、成熟産業とも呼ばれ、消
費者、特に若者の清酒離れが言われて久しく、消費の伸
びが見られない状況にある。このような状況を打破する
べく、業界をあげて商品の多様化を図り、需要開発に努
めている。2. Description of the Related Art The sake manufacturing industry is also called a mature industry, and it has been a long time since consumers, especially young people, have been away from sake, and there has been no growth in consumption. In order to break through this situation, the industry is working to diversify products and develop demand.
【０００３】そのような背景下、従来の発泡性清酒の製
造方法として、例えば、特開昭６１−４７１７９号公
報、特公平７−７９６７４号公報に示すものがある。す
なわち、もろみを粗漉した後、容器に密封して発酵さ
せ、内部のガス圧が一定の圧力に達したとき発酵を停止
し、発泡性清酒を製造するものである。[0003] Against this background, conventional methods for producing sparkling sake are disclosed, for example, in JP-A-61-47179 and JP-B-7-79674. That is, after the moromi is roughly filtered, the fermentation is sealed in a container and fermented. When the internal gas pressure reaches a certain pressure, the fermentation is stopped to produce sparkling sake.
【０００４】また、従来の低アルコール清酒の製造方法
として、例えば、特公平３−１１７５８号公報に示すも
のがある。すなわち、多酸存在下で糖化、発酵を行い、
低アルコール濃度の範囲で発酵を止め、上槽し、低アル
コール清酒を製造するものである。[0004] As a conventional method for producing low-alcohol sake, there is, for example, a method disclosed in Japanese Patent Publication No. 11758/1991. That is, saccharification, fermentation in the presence of polyacid,
The fermentation is stopped in a low alcohol concentration range, and the upper tank is produced to produce low alcohol sake.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、従来の
発泡性清酒は、濁り酒のため、一般の清酒のイメージを
払いきれないという問題点があった。また、従来の低ア
ルコール清酒は、爽快さの点で伝統的な清酒のイメージ
を払いきれないという問題点があった。However, the conventional sparkling sake has a problem in that it cannot be used for general sake because it is cloudy. In addition, conventional low-alcohol sake has a problem that the image of traditional sake cannot be completely removed in terms of exhilaration.
【０００６】本発明は、このような従来の問題点に着目
してなされたもので、濁りが薄くかつ爽快感があり、香
味の優れた発泡性低アルコール清酒およびその製造方法
を提供することを目的とする。SUMMARY OF THE INVENTION The present invention has been made in view of such conventional problems, and it is an object of the present invention to provide an effervescent low-alcohol sake having a low turbidity, a refreshing sensation, and an excellent flavor. Aim.
【０００７】[0007]
【課題を解決するための手段】上記目的を達成するため
に、本発明に係る発泡性低アルコール清酒の製造方法
は、蒸し米と米麹を多酸存在下で糖化、発酵させ、低ア
ルコール濃度の状態のもろみの一部を目の粗い濾材で漉
して、酵母を含み発酵活性のある濁り液を分離し、前記
もろみの他部を圧搾して清澄液を分離し、前記濁り液と
前記清澄液とを混合後、水を加え、容器に密封して容器
内部の発酵によりガス圧が２〜５ｋｇ／ｃｍ2 になった
とき発酵を止めることを特徴とする。In order to achieve the above object, a method for producing sparkling low alcohol sake according to the present invention comprises saccharifying and fermenting steamed rice and rice koji in the presence of a polyacid to obtain a low alcohol concentration. A part of the moromi in the state of the above is strained with a coarse filter medium, a turbid liquid containing yeast and having fermentation activity is separated, a clarified liquid is separated by pressing the other part of the moromi, and the turbid liquid and the clarified liquid are separated. After mixing with the liquid, water is added, the container is sealed, and the fermentation is stopped when the gas pressure in the container reaches 2 to 5 kg / cm 2 by fermentation.
【０００８】本発明に係る発泡性低アルコール清酒の製
造方法では、特に、容器に密封後、アルコール濃度が４
〜６％、日本酒度が−７０〜−９０、酸度が３〜４のと
き、火入れを行うことが好ましい。In the method for producing sparkling low-alcohol sake according to the present invention, in particular, after sealing in a container, the alcohol concentration becomes 4%.
When the degree of sake is -70 to -90 and the degree of acidity is 3 to 4, it is preferable to perform the burning.
【０００９】本発明において、糖化と発酵は分けて行っ
てもよい。本発明において、「多酸存在下」とは、もろ
みの段階で１時点であっても酸度が３．５を超えること
がある状態をいう。なお、酸度は、０．１Ｎ ＮａＯＨ
滴定酸度である。本発明において、低アルコール濃度と
は、１０％以下のアルコール濃度をいう。もろみのアル
コール濃度は、仕込配合による酸および糖化力の設定
と、温度管理と、発酵日数の管理とによって調整するこ
とができる。In the present invention, saccharification and fermentation may be performed separately. In the present invention, "in the presence of a polyacid" refers to a state in which the acidity may exceed 3.5 even at one point in the mashing stage. The acidity was 0.1N NaOH
Titration acidity. In the present invention, the low alcohol concentration refers to an alcohol concentration of 10% or less. The alcohol concentration of the moromi can be adjusted by setting the acid and saccharifying power based on the blending, controlling the temperature, and controlling the number of fermentation days.
【００１０】濁り液と清澄液との混合割合は、濁り度、
発泡度および香味の観点から、１対１０〜３０が好まし
い。濾材には、濾布その他を用いることができる。発酵
による容器内のガス圧は、香味との調和の観点から、２
〜５ｋｇ／ｃｍ2 の範囲に設定される。容器内部での発
酵温度および発酵期間は、６℃〜１０℃の場合、５日〜
２週間が好ましい。火入れ温度は、発泡度および香味の
観点から、６０℃〜６５℃が好ましい。発酵の停止は、
温度を低くすることにより酵母を不活性化して行って
も、火入れにより行ってもよい。The mixing ratio of the turbid liquid and the clarified liquid is as follows:
From the viewpoint of the degree of foaming and flavor, the ratio is preferably from 1 to 10 to 30. A filter cloth or the like can be used as the filter medium. The gas pressure in the container due to the fermentation is 2 from the viewpoint of harmony with the flavor.
It is set in the range of ５5 kg / cm 2 . The fermentation temperature and the fermentation period inside the container are from 5 days to 6 ° C to 10 ° C.
Two weeks are preferred. The burning temperature is preferably from 60C to 65C from the viewpoint of the degree of foaming and flavor. Stopping fermentation
The reaction may be performed by inactivating the yeast by lowering the temperature or by burning.
【００１１】本発明に係る発泡性低アルコール清酒は、
容器に密封された発泡性低アルコール清酒であって、容
器内ガス圧が２〜５ｋｇ／ｃｍ2 、アルコール濃度が４
〜６％、日本酒度が−７０〜−９０、酸度が３〜４、６
６０ｎｍの吸光値が０．２〜２．０であることを特徴と
する。この発泡性低アルコール清酒は、前述の本発明に
係る発泡性低アルコール清酒の製造方法で、濾材に１６
０〜２１０メッシュのものを用いて製造することができ
る。The sparkling low-alcohol sake according to the present invention comprises:
An effervescent low alcohol sake sealed in a container, wherein the gas pressure in the container is 2 to 5 kg / cm 2 and the alcohol concentration is 4
~ 6%, sake degree -70 ~ -90, acidity 3 ~ 4,6
The absorbance at 60 nm is 0.2 to 2.0. This sparkling low-alcohol sake was used as the filter medium in the above-described method for producing a sparkling low-alcohol sake according to the present invention.
It can be manufactured using a mesh having a size of 0 to 210 mesh.
【００１２】[0012]
【作用】蒸し米と米麹を多酸存在下で糖化、発酵させる
ことにより、低アルコール濃度で優れた香味および風味
をもつ清酒のもろみができる。そのもろみの一部を目の
粗い濾材で漉した酵母を含み発酵活性のある濁り液と、
もろみの他部を圧搾して分離した清澄液とを混合し、容
器に密封する。これにより、容器内部で発酵が進み、濁
りが薄いにもかかわらず、発泡性で爽快感があり、香味
の優れた清酒ができる。製造された清酒は、爽快感と香
味とが調和している。特に、アルコール濃度が４〜６
％、日本酒度が−７０〜−９０、酸度が３〜４のもの
は、爽快感および香味性が最適である。また、６６０ｎ
ｍの吸光値が０．２〜２．０の範囲のものは、ガラスコ
ップで飲み干したとき、その壁面に濁りが付かない。[Action] By saccharifying and fermenting steamed rice and rice koji in the presence of polyacid, it is possible to obtain sake moromi with low alcohol concentration and excellent flavor and flavor. A turbid liquid with fermentation activity containing yeast strained from a part of the mash with a coarse filter medium,
The other part of the moromi is squeezed and mixed with the clarified liquid separated and sealed in a container. As a result, fermentation proceeds inside the container, and although the turbidity is light, the sake has an effervescent, refreshing feeling and excellent flavor. In the manufactured sake, the exhilaration and flavor are in harmony. Particularly, when the alcohol concentration is 4 to 6
%, The degree of sake is -70 to -90, and the degree of acidity is 3 to 4, the refreshing feeling and the flavor are optimal. Also, 660n
Those having an absorbance value of m in the range of 0.2 to 2.0 have no turbidity on the wall surface when they are dried up in a glass cup.
【００１３】[0013]
【実施例】水１８１リットルに乳酸８００ミリリットル
を添加し、これに協会９０１号酵母および米麹５ｋｇ、
蒸し米９５ｋｇを加え、４０℃位の温度でもろみを仕込
んだ。Example: 800 ml of lactic acid was added to 181 liters of water.
95 kg of steamed rice was added and mash was added at a temperature of about 40 ° C.
【００１４】この仕込み後１０日目のもろみの一部を１
６０〜２１０メッシュ程度の濾布で漉し、もろみの残り
を圧搾機にかけた。この濾布で漉した濁り液と、圧搾に
よる清澄液とを混合し、成分の調整を行うため水を加え
た。これを容量３００ミリリットルのガラスのビンに瓶
詰し、６℃〜１０℃の温度に保って発酵させた。１０℃
の際のビン内ガス圧が２〜５ｋｇ／ｃｍ2 になったと
き、−５℃の温度に保って発酵を止めた。がス圧は、ガ
ス圧計で測定した。−５℃で５日間貯蔵した後、６０℃
〜６５℃で火入れを行った。こうして、発泡性低アルコ
ール清酒を製造した。On the 10th day after the preparation, a part of the moromi
The mixture was filtered with a filter cloth of about 60 to 210 mesh, and the remainder of the moromi was applied to a pressing machine. The turbid liquid filtered with the filter cloth and the clarified liquid by pressing were mixed, and water was added to adjust the components. This was bottled in a glass bottle having a capacity of 300 ml and fermented at a temperature of 6 ° C to 10 ° C. 10 ℃
When the gas pressure in the bottle at this time became 2 to 5 kg / cm 2 , the temperature was kept at -5 ° C to stop the fermentation. The gas pressure was measured with a gas pressure gauge. After storing at -5 ° C for 5 days, 60 ° C
A fire was performed at 65 ° C. Thus, sparkling low alcohol sake was produced.
【００１５】製造した発泡性低アルコール清酒につい
て、官能検査を行った。検査は、製造した発泡性低アル
コール清酒と市販の発泡清酒５点との計６点について１
１人の専門家パネラーで行った。評価は、商品名を伏せ
て香味の好ましい順から１〜６の番号を付け、パネラー
の平均値で示した。その結果を表１に示す。A sensory test was performed on the sparkling low alcohol sake produced. Inspection was conducted for a total of 6 points, including the produced sparkling low alcohol sake and five commercially available sparkling sake,
We went with one expert panel. In the evaluation, 1 to 6 were numbered from the preferred order of the flavor with the brand name turned down and indicated by the average value of panelists. Table 1 shows the results.
【００１６】[0016]
【表１】 [Table 1]
【００１７】表１を見ると、実施例の発泡性低アルコー
ル清酒の評価が最も高く、香味性に優れていることがわ
かる。なお、ケンダル（Kendall)の一致係数Ｗを求め、
評価の一致性について検討した。その結果、一致性係数
Ｗは危険率１％で有意となり、パネラーの判断には高度
な一致が認められた。From Table 1, it can be seen that the sparkling low-alcohol sake of the example has the highest evaluation and is excellent in flavor. In addition, a Kendall's coefficient of agreement W is obtained,
The consistency of the evaluation was examined. As a result, the coincidence coefficient W became significant at a risk rate of 1%, and a high degree of agreement was recognized by the panelists.
【００１８】また、官能検査を行った実施例の発泡性低
アルコール清酒と市販の発泡清酒５点との計６点につい
て濁り度を測定した。濁り度は、分光光度計（商品名：
島津紫外可視分光光度計ＵＶ−１６０Ａ）を用いて６６
０ｎｍの吸光値を測定し、順位で表した。なお、濁りの
ひどいものでは、希釈して測定を行った。その結果を表
２に示す。Further, the turbidity was measured at a total of six points including the sparkling low-alcohol sake of the example subjected to the sensory test and five commercially available sparkling sakes. Turbidity is measured using a spectrophotometer (trade name:
66 using a Shimadzu UV-visible spectrophotometer UV-160A)
The absorbance at 0 nm was measured and represented by rank. In the case of severe turbidity, measurement was performed after dilution. Table 2 shows the results.
【００１９】[0019]
【表２】 [Table 2]
【００２０】表２からわかるとおり、実施例の発泡性低
アルコール清酒の濁り度は６点中４番目であり、１０％
以下の低アルコール濃度のものの中では最も濁りが薄か
った。Ｂ社およびＣ社のものではガラスコップで飲み干
したとき、壁面に濁りが付着したが、実施例の発泡性低
アルコール清酒では、ガラスコップで飲み干したとき、
壁面に濁りが付かなかった。As can be seen from Table 2, the turbidity of the sparkling low-alcohol sake of the example is the fourth out of six, and is 10%.
The turbidity was the least among those having the following low alcohol concentrations. In the case of company B and company C, when drinking with a glass cup, turbidity adhered to the wall surface, but in the sparkling low alcohol sake of the example, when drinking with a glass cup,
There was no turbidity on the wall.
【００２１】[0021]
【発明の効果】本発明に係る発泡性低アルコール清酒の
製造方法によれば、濁りが薄く、口当たりがなめらかで
のど越しが良く、優れた香味と爽快感とが調和し、視覚
的にも透明感がある発泡性低アルコール清酒を製造する
ことができる。本発明に係る発泡性低アルコール清酒の
製造方法によれば、一般の伝統的な清酒のイメージのも
のとは異なり、立ちのぼる泡すじがシャンパンを想わせ
る新しいタイプの清酒を製造することができる。現代の
若者はビールに代表される低アルコールでさわやかなの
ど越しの発泡性飲料を好むとされるが、このような発泡
性低アルコール清酒の開発により、若年者層を中心とし
た需要拡大を期待できるものである。According to the process for producing sparkling low alcohol sake according to the present invention, the turbidity is low, the mouthfeel is smooth and the taste is good, the excellent flavor and refreshing harmony are harmonized, and visually transparent. A sparkling low-alcohol sake with a feeling can be produced. According to the method for producing sparkling low-alcohol sake according to the present invention, a new type of sake, in which the rising streaks are reminiscent of champagne, can be produced, unlike the image of ordinary traditional sake. It is said that modern youth prefer low-alcohol, such as beer, refreshing throat-based sparkling beverages, but with the development of such sparkling low-alcohol sake, we expect demand to expand, especially among young people. You can do it.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 星 靖子 宮城県志田郡松山町千石字大欅14 株式 会社一ノ蔵内 (72)発明者 菊池 智子 宮城県志田郡松山町千石字大欅14 株式 会社一ノ蔵内 (56)参考文献 特開 平４−40882（ＪＰ，Ａ) 特公 平３−11758（ＪＰ，Ｂ２) ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yasuko Hoshi Ichinokura, Inc. 14 Sekiseki Ogaki, Matsuyama-cho, Shida-gun, Miyagi Pref. (56) References JP-A-4-40882 (JP, A) JP-B-3-11758 (JP, B2)
Claims (2)
あっても酸度が３．５を越えることがある状態で糖化、
発酵させ、１０％以下のアルコール濃度の状態のもろみ
の一部を目の粗い濾材で漉して、酵母を含み発酵活性の
ある濁り液を分離し、前記もろみの他部を圧搾して清澄
液を分離し、前記濁り液と前記清澄液とを混合後、水を
加え、容器に密封して容器内部の発酵によりガス圧が２
〜５ｋｇ／ｃｍ2 になったとき発酵を止めることを特徴
とする発泡性低アルコール清酒の製造方法。(1) saccharification of steamed rice and rice koji in a state of moromi in a state where the acidity may exceed 3.5 even at one time,
Fermentation, a part of the moromi having an alcohol concentration of 10% or less is strained with a coarse filter medium, a turbid liquid containing yeast and containing fermentation activity is separated, and the other part of the moromi is pressed to obtain a clear liquid. After separating and mixing the turbid liquid and the clarified liquid, water is added, the container is sealed and the gas pressure is reduced by fermentation inside the container to 2.
A method for producing sparkling low-alcohol sake, wherein the fermentation is stopped when the weight becomes 5 kg / cm 2 .
％、日本酒度が−７０〜−９０、酸度が３〜４のとき、
火入れを行うことを特徴とする請求項１記載の発泡性低
アルコール清酒の製造方法。2. After sealing in a container, the alcohol concentration is 4-6.
%, Sake degree is -70 ~ -90, acidity is 3 ~ 4,
The method for producing sparkling low-alcohol sake according to claim 1, wherein the burning is performed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11870597A JP3337198B2 (en) | 1997-04-21 | 1997-04-21 | Method for producing sparkling low alcohol sake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11870597A JP3337198B2 (en) | 1997-04-21 | 1997-04-21 | Method for producing sparkling low alcohol sake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10295356A JPH10295356A (en) | 1998-11-10 |
| JP3337198B2 true JP3337198B2 (en) | 2002-10-21 |
Family
ID=14743097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11870597A Expired - Lifetime JP3337198B2 (en) | 1997-04-21 | 1997-04-21 | Method for producing sparkling low alcohol sake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3337198B2 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000189148A (en) * | 1998-12-29 | 2000-07-11 | Ichinokura:Kk | Low alcohol-containing sparkling refined rice wine and its production |
| JP3640242B2 (en) * | 2000-03-31 | 2005-04-20 | 玉川酒造株式会社 | Method for producing sparkling low alcohol sake |
| JP3798689B2 (en) * | 2001-12-25 | 2006-07-19 | 株式会社喜多屋 | Effervescent sake and method for producing the same |
| JP3617039B2 (en) * | 2002-02-04 | 2005-02-02 | 美少年酒造株式会社 | Low alcohol alcohol production method and low alcohol alcohol |
| JP2003274921A (en) * | 2002-03-22 | 2003-09-30 | Yoshinogawa Kk | Method for producing alcoholic beverage |
| JP3640946B2 (en) * | 2002-09-27 | 2005-04-20 | 独立行政法人酒類総合研究所 | Production method of sparkling low alcohol sake |
| JP2007228948A (en) * | 2006-03-03 | 2007-09-13 | Mayekawa Mfg Co Ltd | Sparkling low-alcoholic sake and method for producing the same |
| JP4112607B1 (en) * | 2007-10-10 | 2008-07-02 | 永井酒造株式会社 | Process for producing sparkling sake |
| JP4422195B2 (en) * | 2008-10-08 | 2010-02-24 | 永井酒造株式会社 | Effervescent sake and method for producing the same |
| JP6611181B2 (en) * | 2016-04-05 | 2019-11-27 | 滝澤酒造株式会社 | Process for producing sparkling sake |
| JP6834071B2 (en) * | 2017-04-03 | 2021-02-24 | 天山酒造株式会社 | How to make sparkling sake |
| JP7266904B2 (en) * | 2021-04-23 | 2023-05-01 | 朝日酒造 株式会社 | Method for producing sparkling sake |
-
1997
- 1997-04-21 JP JP11870597A patent/JP3337198B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH10295356A (en) | 1998-11-10 |
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