JP3525115B2 - Sake and its production method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to sake and a method for producing the same. More specifically, a method for producing sake by fermenting a lactic acid fermentation broth obtained by fermentation using a lactic acid-producing yeast to ferment, and sake obtained by the method, particularly a sparkling low alcohol sake. Regarding

[0002]

2. Description of the Related Art There are various types of sake that have been popular since ancient times, and the method of drinking sake is also becoming more frequent. However, the development of refined sake suitable for drinking during meals, which is conscious of compatibility with dishes, especially meat dishes, is still insufficient. For this sake, it is necessary to impart a refreshing sourness that has both richness and umami, and for that reason, among the organic acids contained in sake, a method of increasing the content of lactic acid has been proposed. The methods of enhancing the sourness of lactic acid in sake are roughly classified into (1) a method of adding lactic acid which is a food additive, (2) a method of producing lactic acid using lactic acid bacteria, (3) a mutation treatment, etc. There is a method for producing an organic acid such as lactic acid by using a mutant yeast having an improved ability to produce an organic acid.

The method (1) for improving liquor quality by adding lactic acid has a tendency to impair the original flavor of sake, in addition to increasing consumer preference for foods and drinks. Is also not preferable. Further, as the method (2), for example, JP-A-49-94900 and 61-61
There are methods described in JP-A-58574 and JP-A-64-74976. In these methods, lactic acid bacteria are added at the time of charging to generate lactic acid. However, in order to prevent contamination of various bacteria and the growth of lactic acid bacteria in the initial stage of charging, the charging temperature is set higher than usual (for example, 50 to 60 ° C). ing. Therefore, it is necessary to select a heat-resistant lactic acid bacterium as the lactic acid bacterium, and it is necessary to control the temperature at a high temperature, so that the mash is exposed to a high temperature, and finally the quality of sake is adversely affected. In addition, there is a problem that the energy cost becomes high in practical use. On the other hand, Japanese Patent Application Laid-Open No. 11-46748 proposes a method for producing lactic acid by using lactic acid bacteria separated from Yamawakushumoko, and this method can produce lactic acid at a normal charging temperature. . However, since it requires a step of raising liquor, it takes a long time of about 10 to 14 days to generate lactic acid up to a target acidity, which is a problem in terms of contamination of various bacteria. Furthermore, practically, there is still a problem in terms of production efficiency.

Next, regarding the method (3), for example, in the method of producing lactic acid using mutant yeast described in JP-A Nos. 11-46757 and 10-225289, lactic acid It also produces malic acid.
This malic acid has a refreshing sourness, but lacks the richness and depth of taste, and produces sake that is not satisfactory as an in-meal liquor. Moreover, the operation for obtaining the mutant yeast is complicated, and it is difficult to separate and obtain the mutant yeast suitable for the purpose.

[0005]

Therefore, the present inventors considered the measures necessary for solving the above-mentioned various problems, and considered that it is necessary to establish a method for producing sake which satisfies the following conditions. It was (A) For safe fermentation of sake, if desired, lactic acid is produced by fermentation without adding lactic acid other than lactic acid used in a small amount during charging. (B) Lactic acid fermentation should be carried out within a temperature range that does not adversely affect the quality of sake. (C) To generate lactic acid in as short a time as possible from both aspects of production efficiency and prevention of contamination of various bacteria. (D) To suppress the production of other organic acids and specifically enhance only lactic acid. (E) After the lactic acid fermentation, the lactic acid-producing bacteria are promptly slaughtered by the sake yeast, the alcohol fermentation is carried out soundly, and the quality of sake is not adversely affected.

[0006]

[Means for Solving the Problems] The present inventors have found that Saccharomyces veronae, a yeast having the ability to produce lactic acid at high concentration as a lactic acid-producing bacterium.
By selecting LKB339 (hereinafter sometimes abbreviated as LKB339 strain) and performing lactic acid fermentation under specific conditions, it was found that the above problems can be solved, and the present invention has been completed.

The present invention according to claim 1 inoculates a saccharified liquid of rice with lactic acid-producing yeast and ferments it to obtain a saccharified liquid containing lactic acid,
The method for producing sake is characterized in that the saccharified liquid containing lactic acid is added to the mash to perform fermentation. In the present invention according to claim 2, the lactic acid-producing yeast is Saccharomyces verone LK.
B339 (FERM P-13648).
It is the method for producing sake as described. According to the present invention of claim 3, the lactic acid-containing rice saccharified liquid is added to the mash so that the alcohol concentration of the mash after the addition of the lactic acid-containing rice saccharified liquid is 1 to 10%. Is the way. Claim 4
The described invention is sake produced by the method according to any one of claims 1 to 3 and having an alcohol concentration of 5 to 10%. The present invention according to claim 5 is the sake according to claim 4, wherein the sake is a sparkling sake.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the above Saccharomyces verone LKB339 selected as a lactic acid-producing bacterium.
The strain is a wild yeast isolated from sap and was found to have lactic acid-producing ability.

[0009] According to the findings to date, among other yeasts including Saccharomyces yeast, a strain producing lactic acid at a concentration as high as that of LKB339 strain is not known. Moreover, the yeast of the genus Saccharomyces has been used for brewing beer, sake, wine and the like since ancient times, and there is no problem in terms of safety.

The LKB339 strain has an optimum growth temperature of 20 to 35.
C., preferably around 30.degree. C., and the temperature control of the charging can be performed at a temperature close to room temperature. Therefore, the energy cost is low. Moreover, since it is not necessary to expose the mash to high temperatures, the quality of sake is not adversely affected. The present inventors used LKB339 strain as a lactic acid-producing bacterium in the production of sake, and added L to rice saccharified liquid saccharified using a saccharifying enzyme.
When KB339 strain was inoculated and lactic acid fermentation was performed, about 2
It has been found that the target titratable acidity can be increased to 2.0 or higher in 4 hours.

Further, when compared with the lactic acid concentration of the lactic acid-containing rice saccharified solution obtained by culturing Lactobacillus salmon, which is a lactic acid bacterium found during the brewing process, under the same conditions, LKB339
The strain produced about 5 times the amount of lactic acid, and the production amount of organic acids other than lactic acid was small. Therefore, it was revealed that the use of this bacterium can specifically enhance lactic acid.

Further, as a lactic acid producing yeast, LKB339
Even if the strain is used, when lactic acid is produced by the conventional method and then alcoholic fermentation is performed by adding sake yeast, the lactic acid-producing yeast is culled by the sake yeast and it takes time to disappear, resulting in It adversely affects the quality of sake. Therefore, in the present invention, lactic acid fermentation by the Lactic acid-producing yeast LKB339 strain and alcohol fermentation by the sake yeast are carried out using separate containers, and a rice saccharified solution containing lactic acid at a high concentration obtained by lactic acid fermentation was obtained by alcohol fermentation. The method of adding alcohol to the mash having a high alcohol concentration was adopted. As a result, it was clarified that lactic acid-producing yeasts were culled by the sake yeast in the mash in a short time because a large amount of the sake yeast was present in the mash with high alcohol concentration. In particular, the alcohol concentration obtained by carrying out alcohol fermentation with sake yeast is 2% or more, preferably 4 to
When a high-concentration lactic acid-containing rice saccharification solution is added to 20% of the mash at a predetermined ratio, the LKB339 strain having a lactic acid-producing ability is promptly removed. The amount of saccharified liquid containing lactic acid added to the mash should be such that the alcohol concentration in the mash after addition is 1 to 10%, and is usually about 1 to 4 times the capacity of the mash. It is appropriate to add the liquid.

The mash may be produced by a conventional method,
Fermentation of mash after adding the lactic acid-containing rice saccharified solution may be similarly carried out according to a conventional method. As described above, according to the method of the present invention, LKB33 used for producing lactic acid is used.
The 9 strains die quickly in the mash when rice saccharified solution containing lactic acid at a high concentration is added, so there is no need to consider the increase in acidity in the mash, and it is adapted to the standard acidity of sake products. It is easy to do.

The sake according to the present invention is not particularly limited, but a sparkling low alcohol sake is preferable.
The production of effervescent sake may be carried out by a conventional method, for example, using the above-mentioned raw materials, alcohol fermentation is carried out in a closed container, and carbon dioxide gas produced in the fermentation process is dissolved in the mash to obtain a target gas pressure. A method of performing fire sterilization at that time may be mentioned.

[0015]

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto. Test Example 1 Water and sake yeast (K-701 strain) were added to rice malt, and lactic acid fermentation was carried out for 24 hours using Saccharomyces verone LKB339 strain (FERM P-13648) in a mash that is undergoing alcoholic fermentation. A predetermined amount of the lactic acid-containing rice saccharified solution obtained by the above is added, and the alcohol concentration of the mash after the addition is 0 to 1
It was adjusted to 0%. The trend of the bacterial counts of sake yeast and LKB339 strain in the mixed liquid of the rice saccharified liquid containing mash and lactic acid was measured by the TTC staining method (Agricultural Chemical Society, 37, 398-403,
(1963)). The results are shown in Table 1. “Less than 10 ³ ” in the table means that measurement is impossible.

[0016]

[Table 1] Table 1 (Part 1) When the alcohol concentration is 0%

[0017]

[Table 2] Table 1 (Part 2) When alcohol concentration is 0.5%

[0018]

[Table 3] Table 1 (Part 3) When the alcohol concentration is 1.0%

[0019]

[Table 4] Table 1 (Part 4) When alcohol concentration is 2.0%

[0020]

[Table 5] Table 1 (Part 5) When alcohol concentration is 3.0%

[0021]

[Table 6] Table 1 (Part 6) When the alcohol concentration is 5.0%

[0022]

[Table 7] Table 1 (Part 7) When the alcohol concentration is 10.0%

As is clear from Table 1, when the alcohol concentration in the mash after the addition of the lactic acid-containing rice saccharification solution is 0%, LKB
The number of 339 strains was 7.0 × 10 ⁵ cells / mL before addition to the mash, but still 3.2 × 10 ⁶ even 6 days after addition.
Present / mL. When the alcohol concentration of mash is 0.5%, the number of LKB339 strains is 7.0 × 10 ⁵ cells / m before addition.
However, it decreased to 2.2 × 10 ⁴ cells / mL after 5 days and less than 10 ³ on the 6th day.
When the alcohol concentration in the mash was 1.0%, the number of LKB339 strains was 1.2 × 10 ⁶ cells / mL before addition to the mash, but on the second day it was 8.0 × 10 ⁴ cells / mL. It decreased to less than 10 ³ on the 3rd day. Alcohol concentration of mash is 2.0%
In the case of, the number of LKB339 strains was 4.8 x 1 before addition to the mash.
0 ⁶ cells / mL, but on the second day 1.0 × 10 ⁵ cells / mL
It decreased to less than 10 ³ on the 3rd day. If the alcohol concentration in the mash is 3.0%, add LKB339 strain to
It was less than 10 ³ on the day. Similarly, when the alcohol concentration in the mash was 5.0% and 10.0%, the addition of LKB339 strain resulted in less than 10 ³ on the first day.

Therefore, if the lactic acid-containing rice saccharified solution is added to the mash so that the alcohol concentration of the mash after the addition of the lactic acid-containing rice saccharified solution will be 1% or more and 10% or less, the LKB339 strain will be promptly selected by the sake yeast. Therefore, it is not necessary to consider the increase in acidity in the mash and it is easy to conform to the standard acidity of the product.

Example 1 Gourmet sake was produced in a low-foaming alcohol by the process shown in FIG. First, preparation was carried out with the formulation shown in Table 2. That is, 1% of 50% lactic acid is added to 670 L of water in the tank.
0 kg was added, to this was added sake yeast No. 701 yeast, which is sake yeast, and 500 kg of rice koji, and mash was prepared at a temperature of about 13 to 15 ° C. Approximately 6 days after preparation, rice in another tank 1
400 kg and 2800 L of water were added, and a saccharifying enzyme was further added for saccharification for 1 day. After saccharification, add rice saccharification solution to 30 ~
After cooling to 35 ° C., a lactic acid-producing yeast, Saccharomyces verone LKB339 strain (FERM P-1364
8) was added. After that, the rice saccharified solution was added at 20 ° C to 20-2.
Fermented for 4 hours. When the amount of organic acid produced after 22 hours was examined, lactic acid was 155.39 mg / 100 mL,
Citric acid 6.98 mg / 100 mL, malic acid 3.28
mg / 100mL, succinic acid 1.38mg / 100m
L, acetic acid 4.67 mg / 100 mL.

The lactic acid-containing rice saccharified solution (titratable acidity of 2.0 to 3.0) thus obtained was separately prepared and mashed about 8 days after preparation (as Kyo-Kyo No. K701 strain Sake Yeast). use)
Added to. Alcohol concentration of mash at this point is 2.0 ~
The acidity was 3.0% and the titratable acidity was 4.0 to 5.0. Fermentation of mash with the addition of lactic acid-containing saccharified liquid was further continued, and cold water 333 was added so that the charging temperature became 5 ° C about 15 days after the charging.
0 L was added. The obtained mash was filtered with a 12-mesh wire net to obtain a turbid liquid. The alcohol concentration of this turbid liquid is 6.0.
After confirming that the content was%, it was transferred to a pressure tank having a capacity of 8500 L, sealed, and then post-fermented. In this way, a sake mash was obtained in which the carbon dioxide gas generated during fermentation was dissolved in the effervescent low alcohol. The effervescent low-alcohol, mashed sake mash thus obtained was filled in a pressure resistant bottle by a conventional method. After filling, bottling products are sterilized by burning.
A gourd sake was obtained with a low alcoholic effervescent with enhanced lactic acid.

[0027]

[Table 8] Table 2 Preparation ingredients

Comparative Example 1 The preparation was carried out in two stages, and the total rice was 1380 with the composition shown in Table 3.
A kg of pure rice was charged. The first charge was to add 180 kg of rice koji and 370 kg of steamed rice to 800 L of water in the tank, saccharify by the high temperature saccharified liquor breeding method, then cool to 30 ° C., add no lactic acid, and use LKB, which is a lactic acid-producing yeast.
0.5 kg of 339 strain (FERM P-13648) was added. At this point, the LKB339 strain was 2.8 × 10 ^6.
Present / mL. Then, lactic acid fermentation was performed at 30 ° C. for 3 days. On the 4th day after the completion of the primary charging, the temperature of the mash fermented with lactic acid was cooled to 15 ° C.
1.4 kg of No. yeast was added. At this point, Association 701
The number of yeast was 2.1 × 10 ⁶ cells / mL. At the same time, add 90 kg of rice koji, 740 kg of steamed rice and 1100 L of water,
Secondary charge was used. After that, it was fermented according to the sake brewing method. The trends of LKB339 strain and sake yeast during fermentation were confirmed by TTC staining. The results are shown in Table 4.

[0029]

[Table 9] Table 3 Preparation ingredients

[0030]

[Table 10] Table 4 Sake Brewing Test

Saccharomyces verone LKB339
2.8 × 10 strain (FERM P-13648)⁶Individual/
When adding mL, the number of bacteria is 1.2 × 10 on the 4th day.⁷Individual/
mL and the titratable acidity increased to 6.0. At this time
Sake yeast 2.1 x 10 in terms ⁶Add so that the number becomes
Added After that, sake yeast gradually grew and the number of bacteria increased.
did. On the other hand, the LKB339 strain has a bacterial count up to the 8th day.
Increased and gradually decreased after the 9th day. But sake
The LKB339 strain still remained 9 days after the addition of yeast.
And then 3.4 × 10⁶Pieces / mL remained.

When the quality of the sake thus obtained was evaluated by a sensory test, it was found that the taste was not good and the astringency remained strong. This cause is because sake yeast is added to the mash in which the LKB339 strain is growing, so that the sake yeast grows and becomes dominant, and it takes time for the LKB339 strain to be culled by the sake yeast, and the LKB339 strain is more than necessary. It is considered that lactic acid is produced and the astringency remains in sake.

Reference Example 1 In this example, the effervescent low-alcohol sake obtained in Example 1 was actually examined for compatibility with meat dishes. It should be noted that the low-foaming low alcoholic sake obtained by the method of adjusting the amount of lactic acid by adding conventional lactic acid and the low-foaming ability obtained by the method of using the rice saccharified solution lactic acid-fermented by using lactic acid bacteria instead of LKB339 strain. Alcoholic sake was used as a control.
A method for producing a control sparkling low alcohol sake is as follows. (1) Saccharomyces verone LKB339 strain (FERMP-13 was added to the rice saccharified solution prepared according to Example 1
648) without adding 15 kg of brewing 50% lactic acid
Added lactic acid. The obtained lactic acid-containing rice saccharification solution was added to the mash on the 7th day after the preparation. Thereafter, the same procedure as in Example 1 was carried out. (2) A high temperature fermenting lactic acid bacterium (Lactobacillus bulgaricus) culture solution was added to the rice saccharified solution prepared according to Example 1, and lactic acid fermentation was performed to impart lactic acid (see Japanese Patent Laid-Open No. 54-95799). The lactic acid-containing saccharified liquid thus obtained was added to the mash on the 8th day after the preparation. Thereafter, the same procedure as in Example 1 was carried out.

Whether or not the above sparkling low alcohol sake is suitable as sake to be consumed when eating yakiniku is 50
It was evaluated by a sensory test by a famous panelist. The evaluation was carried out by a 5-point evaluation method in which 5 points were good, 4 points were relatively good, 3 points were normal, 2 points were not very good, and 1 point was not good, and an average was given. The results are shown in Table 5. As is clear from the table, the sparkling low alcohol sake obtained in Example 1 received the highest evaluation. The reason is that the product obtained in Example 1 is lactic acid derived from fermentation and the amount of other components produced at that time is small. Is that the added lactic acid and sake components are not used to taste, so the lactic acid is strongly felt, the bitterness is strong, the quality is dull, and the product obtained using lactic acid bacteria takes a long time to generate lactic acid. , It is considered that the flavor was inferior due to the influence of other fermentation components or lactic acid bacteria themselves.

[0035]

[Table 11] Table 5 (Part 1) Product of Example 1 The numerical value in [] shows an average value.

[0036]

[Table 12] Table 5 (Part 2) Products by the lactic acid addition method The numerical value in [] shows an average value.

[0037]

[Table 13] Table 5 (Part 3) Products using lactic acid bacteria The numerical value in [] shows an average value.

[0038]

Industrial Applicability According to the present invention, there is provided a method for producing sake, in particular, sparkling low-alcoholic sake. Compared with conventional sake, this sake has the characteristics that the content of lactic acid is enhanced, that it is effervescent, that the content of alcohol is low, and that it goes well with meat dishes.

[Brief description of drawings]

FIG. 1 shows one embodiment of a process for producing a sparkling low-alcohol sake-containing sake according to the present invention.

Claims (5)

(57) [Claims] 1. A method for producing sake which comprises inoculating a saccharified liquid of rice with a lactic acid-producing yeast and fermenting it to obtain a saccharified liquid containing lactic acid, and adding the saccharified liquid containing lactic acid to a mash to perform fermentation. Method. 2. The method for producing sake according to claim 1, wherein the lactic acid-producing yeast is Saccharomyces verone LKB339 (FERM P-13648). 3. The method for producing sake according to claim 1, wherein the lactic acid-containing rice saccharification liquid is added to the mash so that the alcohol concentration of the mash after the addition of the lactic acid-containing rice saccharification liquid is 1 to 10%. 4. Sake produced by the method according to claim 1, which has an alcohol concentration of 5 to 10%. 5. The sake according to claim 4, wherein the sake is a sparkling sake.