JP3535092B2 - Manufacturing method of sake for sake brewing and sake - Google Patents

Description

Detailed Description of the Invention

[0001]

Technical Field of the Invention The term "ray" used to mean "amazake" made from koji and steamed rice in the past, but in the present invention, "rich rice saccharified product" made from koji and steamed rice is used. As shown, the present invention is a method for producing light type sake using syrup. The present invention is also an improved method for producing syrup.

[0002]

2. Description of the Related Art Generally, sake brewing is based on parallel double fermentation in which steamed rice saccharification and alcohol fermentation proceed in parallel. Even today, traditional sake brewing using water, koji and steamed rice is parallel double fermentation. Is being done in. Most of this traditional sake brewing is completed automatically when alcohol of 18 to 20% is automatically obtained when high quality sake is produced due to its aroma and taste. Alcohol 5-10 which has been recently demanded
It has been extremely difficult to produce a high-quality sake of the light type of 10% as long as the conventional sake brewing method is followed.

Conventionally, in the brewing method of sake with 5 to 10% alcohol, rice starch is enzymatically decomposed to limit sugars for alcohol fermentation, or fermentation is stopped halfway during normal brewing. The method of making it try is tried. However, maintaining the excellent quality of sake, alcohol 5
Limiting to -10% was extremely difficult.

[0004]

SUMMARY OF THE INVENTION In the present invention,
An object of the present invention was to produce a light-type sake containing 5% to 10% of alcohol while maintaining the quality of the sake as it is, such as aroma and taste, using only water, koji and steamed rice.

[0005]

SUMMARY OF THE INVENTION In the present invention, the candy (ray:
By using a rich rice saccharified product, the sake brewing method of single-row double fermentation (here, fermentation method in which alcohol fermentation is sequentially performed after saccharification is completed) using only rice, koji and steamed rice, which are the raw materials for sake, has been completed. is there.

That is, in the present invention, when syrup is used, saccharification is almost completed in the syrup, and saccharification hardly occurs during alcohol fermentation or only a slight saccharification occurs. The amount of sugar produced and present in the rice cake determines the amount of alcohol in the sake mash. Therefore, it is possible to produce high-quality light type sake having a desired alcohol concentration. On the other hand, the quality of sake, such as aroma and taste, is maintained high because it is fermented using the same raw material as sake. However, it requires a good taste. In the present invention, an old method for producing syrup has been studied, and an improved improved method for producing sake for sake has been developed.

(Conventional method for producing syrup and problems) sengeki has been referred to as amazake since ancient times, but it is sold as amazake after boiling the saccharified rice steamed rice made in the shape of soft rice cake using koji. From that point, it is said that soft rice cake-shaped saccharified rice is also called syrup.

[0008] Even now, in Hitoyoshi City, Kumamoto Prefecture, the manufacturing method of syrup is being carried out. That is, steam the glutinous rice, make it with a mortar and pestle to make a mochi, and then add koji equal to the amount of glutinous rice,
It is left at room temperature for several days for saccharification to produce syrup. This sake is said to be amazake, but it is sweet and delicious when taken in hot water.

It has been confirmed that the use of conventional glutinous rice prevents the contamination of various bacteria. However, the inventors of the present invention use all of the nonglutinous rice to make the glutinous rice for use in sake brewing. I did research to make it.

Initially, only steamed rice, koji and water were mixed and kept at room temperature to produce a concentrated rice saccharified product, which was used for sake brewing. (The Journal of Japan Brewing 93 (7) p.567-57.
4 (1998)). However, this method was unsuccessful due to contamination by various bacteria.

Next, steamed rice was roll-milled and mixed with koji to test the non-glutinous rice in a mochi-like form, but the steamed rice adhered to the roll and failed.

Furthermore, only steamed rice, koji and water are mixed,
It was confirmed that contamination with miscellaneous bacteria could be prevented by adding sake to make it 3% alcohol and saccharifying it while keeping it at room temperature. (The Journal of Japan Brewing 93 (7) p. 56
7-574 (1998)) However, it was determined that adding sake was difficult to put into practical use in terms of cost.

(Improved method for producing syrup in the present invention) In the present invention, water and koji are mixed and the mixture is heated to about 53 to 60 ° C, preferably about 55 to 58 ° C, optimally about 55 ° C for about 1 hour. Hold and preferably stir occasionally to dissolve koji almost completely, add steamed rice to this, and immediately contact with enzyme solution (solution of koji), about 53-60 ° C, preferably 55 ~ 58 ° C, optimally about 55 ° C for about 3-10 hours,
The production of the syrup is completed by preferably holding for about 5 to 8 hours, more preferably about 6 hours, and preferably stirring occasionally. The amount of water used can be appropriately changed as long as it has such a fluidity that the enzyme solution comes into contact with the entire steamed rice.

According to the present invention, when koji is mixed with water and kept at about 53 to 60 ° C. for about 1 hour in the process for producing koji, the koji is dissolved while preventing contamination by various bacteria,
By adding steamed rice to this, and keeping it at about 53-60 ° C for about 3-10 hours, contamination of various bacteria is prevented and saccharification is performed, and a semi-solid syrup with a Baume degree of about 20-25 (rich rice saccharification Thing) is obtained. If you add this saccharified rice to hot water,
It becomes delicious amazake. The obtained syrup of the present invention is composed of non-glutinous rice and water, and is characterized by no contamination of various bacteria.The produced syrup is immediately cooled, and as it is or after storage, it is used as a raw material for sake brewing. It

A major feature of the present invention is that saccharified rice containing almost saccharified steamed rice and yeast are added to water to make a mash, and single fermentation is carried out. That is, the sugar content in the mash can be set in advance, the alcohol content at the end of fermentation can be determined, and the quality of sake can be designed.

(Method for producing sake according to the design drawing) The original extract (G) of sake is obtained by the equation (1). (Annotated analysis method prescribed by the National Tax Agency, p407, Japan Brewing Association (1974)) G = E + A × 1.5894 (1) E: Extract component A: Numerical value obtained by converting the frequency of alcohol component to specific gravity (15 ° C / 15 ° C) The specific gravity of the minute and the liquid (A, 15 ° C./15° C.) is in the relationship of equation (2). E = (S−A) × 260 + 0.21 (2) Specific gravity (S) and sake degree (N) are in the relationship of formula (3). S = 1444 / (1443 + N) (3) From the expressions (1), (2) and (3), the sake degree can be expressed by the expression (4). N = 1443 / ((E-0.21) / 260 + A) -1443 (4) When the alcohol content and sake degree of the intended sake are given, E is calculated from the equation (2) and the equation (4) is obtained. You can get the sake level at the time of preparation. Therefore, if water is added to the saccharified product to give the calculated sake degree and fermentation is performed, and when the fermentation degree is stopped when the desired sake degree is reached, sake that is close to the desired alcohol concentration will be obtained. . Since the saccharified solution according to the present invention is very concentrated and has a Baume degree of about 20 to 25, sake brewing with a Baume degree of about 10 is also possible.

The acidity varies depending on the yeast used, but the case of using the widely used Society No. 7 yeast will be described. When the No. 7 yeast, lactic acid and water having a pumping rate of about 160% are added to the saccharified product and grown in accordance with a normal high temperature saccharified liquor, the acidity at the time of use becomes about 7.0.
When this liquor is used to ferment with a liquor percentage of about 7 to 8% and a water extraction percentage of the entire mash of 200 to 300% and fermented by a method described below, the acidity is about 2.0 to 2.5. Liquor mother commission 1
If the acidity at 00% is 6.5 to 7.0 and the acidity at 7.0% is 2.0 to 2.5, and is proportionally divided by the sake alcohol ratio, the approximate acidity of the sake is obtained. .

The degree of amino acid cannot be predicted as accurately as the degree of acidity, but can be controlled considerably by the koji rate. Rice polishing rate 7
0% of 5 million stones is used as rice and the koji ratio is 5% (pumping water ratio 2
23%), the amino acid content is 0.65, and the koji rate is 30.
%, The amino acid content was 1.5. It is possible to reduce the amino acid content to about 0.5 by reducing the rice polishing ratio and the koji ratio. If the koji ratio is increased or the pumping water ratio is reduced, the amino acid content is in the range of about 1.5 to 2.5. It is also possible to do many within. As described above, according to the present invention, the alcohol content is 5 to 10%, and the Baume degree is 0 to 1.
0, acidity of 2.0 to 7.0 and amino acidity of 0.5 to 1.
It is possible to produce sake in any combination within the range of 5. Hereinafter, the present invention will be specifically described in detail.

(Manufacturing method of koji) The koji ratio is 5 to 100% and the drawing water ratio is 30 to 60%, but the koji ratio is 3
If it is less than 0%, the enzyme agent for sake mash is used as 0.1% of the raw rice.
It is desirable to use it in combination of less than%. When the koji ratio is low, the amount of steamed rice is relatively large and saccharification work is difficult. Therefore, it is better to set the pumping water ratio to about 60%. Conversely, when the koji ratio is 50%, saccharification is easy, The water ratio may be about 40%. The change in steamed rice when charged depends on the koji ratio and the pumping water ratio, but the koji ratio is 30% and the pumping water ratio is 5 below.
The case of 0% will be described.

First, the whole amount of pumped water is added to the koji and stirred,
Adjust the water temperature so that it becomes 55 ° C after mixing koji and water. Koji is almost dissolved if kept at 55 ° C for 1 hour with occasional stirring, so add steamed rice at about 55 ° C and stir quickly. The dissolved solution of koji must be evenly adhered to the steamed rice. When steamed rice is mixed with the koji saccharification solution for a few minutes, the solution containing the dissolved product of koji is absorbed by the steamed rice and the steamed rice becomes a hard mass. After the preparation, the steamed rice gradually becomes softer by the action of the enzyme leached from the koji if it is kept at 55 ° C without being padded, and after about 3 hours, it becomes soft enough to be padded.
The paddle promotes the softening of steamed rice, so after 3 hours from the preparation of steamed rice, if you keep the paddle occasionally at 55 ° C for about 3 hours, the granular rice will almost disappear and the saccharification will end. . A sheet such as Saran Wrap is adhered to the surface so that it is not exposed to air as much as possible, and it is quickly cooled and stored in a cool and dark place. Since the α-amylase and glucoamylase titers of koji decrease significantly at higher temperatures at 55 ° C to 60 ° C, the saccharification temperature 55
C. and the saccharification time was set to 1 hour for koji and 6 hours for steamed rice. However, even at 55 ° C., the enzymatic activity is greatly reduced, so it is effective to use a commercially available enzyme preparation for rice syrup. Especially when the koji rate is low, an enzyme preparation is used in combination with the upper limit of 0.1% of the raw rice. Is desirable.

(Production of low-alcoholic sake using syrup) In the present invention, alcohol content, sake content, acidity and amino acid content are determined before the production is started, and sake having the components can be manufactured as designed. It has features. Determining the pumping rate When the alcohol content of sake and the degree of sake to be produced are determined, the baume degree at the time of preparation is determined from equations (2) and (4). The amount of water to be added can be calculated by analyzing the sugar and measuring the Baume degree. If the rate of water drawn by the mother is 160%, adjust the total water drawn.

Determining the percentage of sake mother The acidity of mash can be controlled by the percentage of sake mother. In the case of No. 7 yeast, the acidity in the upper tank of the mash is 2.
0-2.5, acidity 6.5-7.0 at 100% liquor
It is a degree. In addition, Table 1 shows Association No. 7 yeast, rice polishing rate 7
When about 0% of suitable rice for sake brewing is used, the koji ratio is 30%, the drawing water ratio is about 200%, and the fermentation is carried out at a mash temperature of 5 to 10 ° C. When the mash temperature, the koji ratio or the rice polishing ratio is high. It is necessary to keep in mind that the acidity becomes high and the acidity decreases as the pumping water ratio increases. Estimated 1 2 4 6 7.7% of the standard of Table 1 shubo commission and acidity (fast醸酒mother used) shubo added Naka distillate shubo percentage acidity 2.0-2.5 1 2 4 - 14.3% 2.3 to 2.8 1 2 - - 33.3% 3.0 3.5 1 1--50.0% 3.8 ~ 4.3 1---100.0% 6.5 ~ 7.0

Determining the Koji Ratio The koji ratio is 5 to 5 when an enzyme agent is used in combination during the production of syrup.
It can be set up to 100%. The koji rate seems to be better because the pumping rate is higher than that of regular sake. The experiment was mainly performed with a koji rate of 30%. If you want to lower the flavor derived from koji, lower the koji rate. However, the koji rate is 5
If it is as low as%, the nutrient content in the saccharified solution is low, the growth of yeast is slow, and the aging process tends to be delayed, so be careful.

The saccharified product produced at a koji ratio of 30% and a drawing water ratio of 50% has a Baume degree of about 20 to 25, although it varies slightly depending on the manufacturing conditions of the sake mother. The liquor master may be grown in the same manner as a normal high-temperature saccharified liquor master by adding water so that the pumping rate is about 160%. Manufacture of mash The preparation of mash is simple, just add the calculated amount of saccharified product and water and stir well. As the final alcohol content of mash is low, it is better to lower the mash temperature. Hereinafter, the present invention will be described in more detail based on examples.

[0025]

Example 1 Effect of Koji Koji Temperature on Saccharification The effects of koji koji temperature and time on the amount of centrifugal supernatant liquid were examined. Koji 3
Add 0 g and 50 g of water to an Erlenmeyer flask and keep at 40 ° C and 55
The liquid amount was measured by keeping the temperature at 60 ° C. for 60 minutes and 120 minutes and centrifuging at 7,000 rpm for 10 minutes. Glucose was measured by Glucose B Test Wako (Wako Pure Chemical Industries, Ltd.). The measurement results are shown in Table 2. At 40 ° C, koji did not dissolve, and the amount of supernatant liquid was small and the amount of supernatant liquid was small.
Then, koji was dissolved and the amount of supernatant was large. Since steamed rice absorbs and dissolves a liquid containing an enzyme derived from koji, it is presumed that the difference in the amount of liquid at 40 ° C. and 55 ° C. has a large influence on the dissolution of steamed rice.

[0026] Effect water koji koji on centrifugal supernatant volume, etc., and hydrolyzate glucose concentration of the second table water koji temperature and time, water koji temperature water koji time steamed rice saccharified supernatant amount Baume glucose glucose content (° C) (min) (%) (%) (%) 15 60 25.2 4.1 4.1-15 120 34.3 5.4 5.4-40 60 31.4 8.3 9.9 21.7 40 120 45.2 9.5 10.8 22.7 55 60 55.7 13.5 15.5 25.2 55 120 57.8 14.3 17.2 25.5

[0027]

[Example 2: Effect of temperature on enzyme activity] High-temperature saccharified liquor mother used for brewing sake is charged at a temperature of 55 to 5
8 ° C is considered appropriate. The saccharification temperatures of 55, 58 and 60 ° C. were examined. 200 ml for saccharification
Put 46.7g of dried koji into a Erlenmeyer flask,
100.0 g of distilled water at 0 ° C. was added, and the temperature was maintained at a predetermined temperature for a predetermined time. Stir once every 30 minutes after preparation and 1 after 3 hours
Stir once a time. Saccharification time is 1, 3,
It took 6 to 9 hours. After a lapse of a predetermined time, it was taken out from the constant temperature water bath, cooled to 10 ° C., and stored in a refrigerator. Regarding residual enzyme activity, α-amylase and glucoamylase (and α-glucosidase) activities in koji and saccharified solution were measured using a measurement kit manufactured by Kikkoman Corporation. The time-dependent changes in glucoamylase activity and α-amylase activity at each temperature are shown in FIGS. 1 and 2, respectively. The glucoamylase and α-amylase activities greatly decreased in the temperature range tested, and in particular, the α-amylase activity drastically decreased, and the initial activity of 1.
It fell to 6%. Since the activities of enzymes important for saccharification of steamed rice decrease sharply as the temperature rises, it is considered desirable to keep the saccharification temperature at 55 ° C and finish it as soon as possible. After saccharifying koji for 1 hour, , Decided to mix steamed rice.

[0028]

[Example 3: Softening of steamed rice after preparation of steamed rice] When steamed rice, koji and water equivalent to 50% by weight of raw white rice are mixed, water is absorbed by the koji and steamed rice, and a hard lump is formed within a few minutes after mixing. However, the enzyme leached from the koji is absorbed by the steamed rice and the steamed rice dissolves with the passage of time, but the dissolution of the steamed rice is accelerated by stirring. In a sake brewery, it is charged into a tank and stirred with a paddle. After the preparation, whether the paddle can be put in or not was measured with time using a rheometer to measure the disc penetration stress (g / cm ² ). The measurement results are shown in FIG. After the koji was saccharified at 55 ° C. for 1 hour, steamed rice was mixed. Since the enzyme titer of koji at high temperature was large, it was presumed that supplementing the enzyme would be effective, so an experiment was carried out on a sample containing only koji and an enzyme preparation for sake mash (0.03% of white rice). .
In the case of only koji, the disk penetration stress decreased sharply until after 3 hours, and became gentle thereafter. After 3 hours, the disc penetration stress decreased to about 37% immediately after the charging and became considerably soft, so it was speculated that padding was possible at this point.
Since steamed rice softens quickly when enzyme agents are used in combination, the working time was shortened, and it was speculated that the combined use of enzyme agents had a great effect.

[0029]

[Example 4: Analysis example of saccharified products produced using rice with different rice polishing rates] Using 50 million stones with a rice polishing rate of 50 to 100% (brown rice), koji ratio is 30%, pumping water ratio is 50%, koji Saccharification 5
Table 3 shows an example of analysis of saccharified products produced at 5 ° C for 1 hour and saccharification of steamed rice at 55 ° C for 6 hours. Brown rice had poor solubility and low Baume degree. It is speculated that the Baume degree and the value of straight sugar were low because the water absorption amount was large in the rice polishing 50% category. Table 3 Analysis examples of different rice saccharified product prepared by using the polishing ratio polishing ratio Baume acids of the amino acid of straight sugar total sugar (%) (%, w / v) (%, w / v) 100 20.3 0.93 3.67 30.6 47.3 90 23.1 0.72 4.20 34.3 48.2 80 23.4 0.71 4.37 34.6 48.5 70 23.1 0.69 4.47 38.9 48.0 50 22.6 0.70 4.72 37.6 48.7 Raw rice varieties: Five million stones Koji: Dried malt (Tokushima Seiko, Nishihomare, Rice polishing rate 60 %) Koji ratio: 30% Pumped water ratio: 50%

[0030]

[Example 5: Shubo / Maguro production example] According to the present invention, a saccharified product was produced with 1 kg of total rice, and the saccharine and mash were produced. Koji is Nishihomare (rice kneading ratio 60%, dried koji), rice kake is 500 million stones, rice polishing 70%, drawing water ratio 50
The saccharified product was produced in%. Saccharified products are 1 kg to 172 g of total rice
9 g could be produced. Alcohol content 8.5%, Sake degree -4
The goal was to produce sake with an acidity of 0 and an acidity of 3.5. Since the acidity is 3.5, the ratio of liquor mother is 50%, and the association No. 7 yeast is used.
The pumping rate was 160%. Sake is alcohol 8.
5%, Sake degree is -40, so the first Baume degree is 1
It was calculated to be 2.16. Since the saccharified product had a Baume degree of 22.9, the total amount of water to be added was 1530 g, and 500 g of water was added at the time of saccharification, so the total pumping rate was 203.
% Was calculated. The process of producing sake mother and mash based on the above calculation is shown in FIGS. 4 and 5. The components in the upper tank are alcohol 9.3%, Baume degree 3.8, acidity 4.2,
The amino acid content was 1.6, and it was possible to make sake that was close to the purpose. The alcohol content and Baume degree were higher than the target values in the upper tank, probably because the saccharified product was not completely saccharified at the time of preparation and rice was dissolved in the sake liquor and mash.

[0031]

EFFECT OF THE INVENTION Water and koji are mixed and the mixture is heated at about 53 to 60 ° C. for about 1 hour.
The malt is melted in time, and saccharified rice is added to this to produce excellent syrup that is not contaminated by various bacteria. Using this, the alcohol content of sake brewing is 5-10%, and the degree of Baume is 0-10.
The acidity was designed to be 2.0 to 7.0 and the amino acidity was set to 0.5 to 1.5, so that the light type sake was produced as designed. .

[Brief description of drawings]

Figure 1: Effect of temperature on glucoamylase activity

FIG. 2 Effect of temperature on α-amylase activity

[Fig. 3] Disk penetration stress (depth 0 to 25 mm) into steamed rice and koji mixture (saccharification at 55 ° C)

[Fig. 4] Example of progress of product temperature, Baume degree, alcohol content of sake mother, mash, koji ratio 30%, liquor ratio 50%, pumping water ratio 203%, Hatsushi only, Association No. 7 yeast koji: Nishihomare (rice polishing ratio 60 %, Dried koji), rice: 50 million stones, rice polishing ratio 70%

[Fig. 5] Example of acidity / amino acid content of sake mother and mash The experimental conditions are the same as in Figure 4.

Front page continuation (72) Inventor Yoshihiro Matsuda No. 1 Tomicho, Kanazawa, Ishikawa Prefectural Industrial Test Station (72) Inventor Toshihide Michihata No. 1 Tomizucho, Kanazawa, Ishikawa Prefectural Industrial Test Station (58) Fields investigated (58) Int.Cl. ⁷ , DB name) C12G 3/02

Claims (4)

(57) [Claims] 1. Mixing koji with water and heating at about 53 to 60 ° C. for about 1
Hold for a period of time, then add steamed rice to about 53-60 ° C for about 3
A method for producing syrup, which is characterized by holding for 10 hours. 2. Koji and water corresponding to 30 to 60% of the total rice weight are mixed and kept at about 53 to 60 ° C. for about 1 hour, and then steamed rice is added, and further an enzyme agent and / or koji is added. , About 5
A method for producing syrup, which is characterized by holding at 3 to 60 ° C. for about 3 to 10 hours. 3. The method according to claim 1, wherein the stirring is carried out timely.
Alternatively, the method for producing syrup according to claim 2. 4. The syrup and yeast obtained by the method according to any one of claims 1 to 3 are added to water to make mash and fermented.
A method for producing sake, which is characterized by the upper tank.