JP3707615B2 - Production method of low-alcohol sake - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to the production of a new type of low-alcohol sake that has a harmonious flavor while being a low-alcohol sake having an alcohol content of 12% or less.
[0002]
[Prior art]
Conventionally, production of low-alcohol sake has been attempted from the viewpoint of diversification and health orientation of sake. For example, simple methods of diluting raw liquor with water or carbonated water, increasing the pumping water ratio when charging, that is, increasing the pumping water ratio during charging were performed. However, even though the alcohol concentration can be lowered by this method, the content of the taste component is reduced, and it has only a light taste with no richness, and does not become an excellent low alcohol sake. In particular, when a low alcohol sake with an alcohol content of 12% or less is used, the extract is also diluted to become watery and the flavor cannot be balanced.
[0003]
Further, unlike the above, water is not added to the original liquor to dilute it, but the alcohol in the raw liquor is directly removed by distillation under reduced pressure or the like (for example, see Patent Document 1), or a low alcohol fermentative yeast is used. A method (for example, see Patent Document 2) has also been attempted. However, when distillation under reduced pressure or the like is performed, the flavor component is removed together with the alcohol and the balance of the flavor is lost, and the low alcohol fermentable yeast is difficult to breed.
[0004]
[Patent Document 1]
Japanese Patent Laid-Open No. 10-179132
[Patent Document 2]
Japanese Patent No. 2802718 [0006]
[Problems to be solved by the invention]
Despite these shortcomings, there is a high need for low-alcohol sake, so the production of low-alcohol sake by diluting the original sake has been conventionally performed. In order to compensate for wateriness and light taste, it must be placed in the upper tank when a lot of extract remains, and as a result, it is difficult to produce sake with the intended sugar composition. If there is too much, fermentable sugar such as glucose remains, so the problem of high concentration of pyruvate and high occurrence of off-flavors (diacetyl, acetaldehyde, etc.) after production is inevitable, and the solution is awaited It had been.
[0007]
In addition, the method of removing alcohol or using a specific yeast is not a satisfactory method because the flavor balance is lost or breeding is difficult as described above, and further improvement is awaited. ing.
[0008]
[Means for Solving the Problems]
The present invention has been made in order to solve the above-mentioned problems, but it is a method of selectively removing only alcohol while maintaining the balance of flavor and richness from sake made from a delicate balance of flavor. The present inventors arrived at the recognition that development would be very difficult, and decided to change the idea and expand the scope not only to the processing of raw sake but also to the method of producing sake.
[0009]
As a result, it is difficult to control various factors by producing a refined sake using a parallel multi-fermentation method in which saccharification and fermentation are performed in parallel as in the past. In view of this, the idea was drastically changed, and the production of sake was separated into saccharification and fermentation (that is, saccharification followed by fermentation treatment), and the above problem was solved by simplifying the process.
[0010]
And in accordance with the above, in conventional sake brewing, after saccharification with koji, heating to deactivate the enzyme to terminate saccharification, then fermenting the saccharified solution, that is, simply separating saccharification and fermentation However, it was not possible to achieve the intended purpose that was satisfactory.
[0011]
As a result of further earnest research, the inventors of the present invention focused on the use of koji and enzymes as a saccharification process and conducted extensive screening for each enzyme, but did not succeed, and instead of using the enzyme alone. As a result of carrying out several extensive screenings in combination with several enzymes, attention was first paid to the combined use of pullulanase (starch debranching enzyme) and α-amylase.
[0012]
Therefore, the present inventors prepared a combination of koji, pullulanase, and α-amylase agent, that is, in the saccharification process, used koji, pullulanase, and α-amylase in combination, and then heated to inactivate the enzyme. The saccharification step was completed, and yeast was added to the saccharified solution thus obtained for alcohol fermentation to perform the fermentation step. As a result, the ratio of oligosaccharides mainly composed of maltose in sake was greatly increased ( Contrary to this, glucose is drastically reduced), sweetness, extract, and rich, low-alcohol sake can be obtained, and despite actually starting from the idea of separating saccharification and fermentation, In addition, confirm that both steps can be carried out continuously without separation (that is, saccharification and fermentation can be carried out continuously without stopping). For the first time, we succeeded in producing low-alcohol sake with a high kiss content and a harmonious flavor, with an alcohol content of 12% or less (5-12%).
[0013]
That is, in order to solve the above-mentioned problems, the present invention uses a starch debranching enzyme pullulanase itself or an enzyme compound containing pullulanase in combination with rice bran, and is charged with raw rice and saccharified, thereby maltose. By increasing the content of the main oligosaccharide and then heating to deactivate the remaining enzyme, the decrease in oligosaccharide content is suppressed, and yeast is added to the saccharified solution thus obtained to produce alcohol. When the fermentation process was performed after fermentation, the ratio of oligosaccharides in the sake was greatly increased, leaving sweetness, a low-alcohol sake with a rich extract and richness, a high extract content, and a harmonious flavor. In addition, we succeeded in producing low-alcohol sake with an alcohol content of 12% or less, and as a result of research, we have completed alcohol.
Hereinafter, the present invention will be described in detail.
[0014]
As the pullulanase (branching enzyme, EC 3.2.1.41: pullulan 6-glucanohydrolase), not only the enzyme itself but also a formulated enzyme agent (commercially available) can be used, and a microorganism-derived enzyme Can also be used. For example, enzymes derived from microorganisms such as Klebsiella aerogenes, Klebsiella pneumoniae, Bacillus amylopullulyticus can be used as appropriate.
[0015]
When pullulanase is used at 400 g in total rice, the pullulanase enzyme agent (pullanase “Amano” 3: Amano Enzyme Co., Ltd. trade name) is 0.01 to 5 g, preferably 0.05 to 0. It is standard to use 3g. The amount of the enzyme used may be larger than the above range if not considered from the viewpoint of cost, and in the case of a usage amount smaller than the above range, the saccharification time may be extended. It is a guideline and may deviate from it.
[0016]
As the α-amylase, not only the enzyme itself but also a formulated enzyme agent (commercial product) can be used, and an enzyme derived from a microorganism can also be used.
[0017]
The concentration (addition amount) of α-amylase is 0.001 to 0.2 g as an α-amylase agent (Uniase BM-8: trade name of Yakult Pharmaceutical Co., Ltd.), preferably 400 g in total rice. It is standard to use 0.01 to 0.1 g. The amount of the enzyme used may be larger than the above range if not considered from the viewpoint of cost, and in the case of a usage amount smaller than the above range, the saccharification time may be extended. It is a guideline and may deviate from it.
[0018]
As an acidic protease, not only the enzyme itself but also a formulated enzyme agent (commercial product) can be used, and an enzyme derived from a microorganism can also be used. For example, Aspergillus, Rhizopus, Mucor, Penicillium And the like, and filamentous fungal acid protease. Protease can be used as an enzyme agent blended with pullulanase, and both enzymes may be added and used separately.
[0019]
When the total concentration of protease used (added amount) is 400 g in the United States, 0.001 to 1.0 g, preferably 0.01 to 0, as an acidic protease enzyme agent (protease MG: trade name of Amano Enzyme Inc.). It is standard to use .5 g. The amount of the enzyme used may be larger than the above range if the cost is not considered, and if the amount is less than the above range, the saccharification time may be extended. It is a guideline and may deviate from it. For both enzymes, the amount of use other than the case where the yield is 10% may be appropriately determined according to the case of 10%.
[0020]
The amount of the enzyme added is the case where the koji ratio is 10%. By increasing or decreasing the koji ratio, the glucose concentration can be increased or decreased, and the alcohol concentration after fermentation can be increased or decreased. Thus, the ratio of alcohol and / or extract can be adjusted by increasing / decreasing the yield.
According to the Liquor Tax Law, as the category of refined sake, the amount of the enzyme agent added is “1/1000 or less of the weight of the raw material used in combination with rice bran”. However, the production of a low-alcohol beverage itself is possible even if the amount is outside this range.
[0021]
The saccharification is carried out by maintaining the mash to which the above-mentioned enzyme is added according to a conventional method, for example, holding at 50 to 60 ° C. for about 10 to 20 hours, and then inactivating the enzyme by heat treatment to complete the saccharification step. The heat treatment includes all the usual treatments performed to inactivate the enzyme, but is usually treated at 75 ° C. or higher, preferably 76 ° C. or higher, for example, 77 to 95 ° C. for about 10 to 60 minutes. To do. Thereafter, it is cooled to 20 to 30 ° C., for example.
[0022]
After that, fermentation treatment is performed. The fermentation treatment may be performed according to a conventional method. For example, yeast is added as it is in the presence of an acid such as lactic acid or without the presence of an acid, and sake is produced at a mashing temperature of about 10 to 20 ° C. Yeast can be added in the form of a liquor. As yeast, association yeast and other various yeasts are widely used. For example, sake yeast (K601, K701, K901, K1001, K7, K9, K14, K15, etc.) and the like are appropriately used.
[0023]
In this way, the fermentation process is completed to produce a low alcohol sake with an alcohol content of 3 to 12% and an extract content of 5 to 20%. For example, the alcohol content is 3 to 8.5%. It is also possible to produce low-alcohol refined sake that has sufficient sake and richness. The low-alcohol refined sake produced by the present invention, which has a high extract content, sweetness, and richness despite its low alcohol content, has not been known so far and is novel. Furthermore, the low-alcohol sake according to the present invention showed no change in sugar composition even when stored freshly after production.
[0024]
The present invention has one major feature in that it employs a configuration in which the enzyme is deactivated by heating after the saccharification treatment, and then the fermentation treatment is performed, instead of the conventional complicated parallel double fermentation. As described above, the present invention performs the fermentation process after the saccharification process is completed, in other words, distinguishes between the saccharification process and the fermentation process, so that the reaction becomes simple and the result depends on the raw materials used. Can be predicted for the time being.
[0025]
Therefore, according to the above and / or as described later, the alcohol content and extract content of the sake product can be adjusted by variously changing the amount of koji used, the amount of enzyme, heat treatment and other conditions. It becomes possible. In other words, by confirming these relationships as data in advance, the amount of koji used to produce low alcoholic sake with the desired alcohol content and extract content, the amount of enzyme, etc. It is possible to make a system for low-alcohol sake production, and it is possible to computerize and automate.
[0026]
As mentioned above, although manufacture of the low alcohol sake by combined use of an enzyme agent in the case of 10% of the koji ratio was described, the other koji ratio may be processed according to the case of 10%.
Examples of the present invention will be described below.
[0027]
[Example 1]
Using alpha rice (Nipponbare: 70% polished rice ratio) and dried rice bran (Nipponbare: 70% polished rice ratio), the total rice 400g, the ratio of 10%, pullulanase agent (pullanase "Amano" 3: Amano Enzyme Co., Ltd. ) 0.15 g, α-amylase agent (Uniase BM-8: Yakult Pharmaceutical Co., Ltd.) 0.05 g and acidic protease agent (protease MG: Amano Enzyme Co., Ltd.) 0.1 g were added. A small preparation test of sake was conducted at 200%. First, saccharification treatment (55 ° C., 15 hours) is performed, followed by heat treatment (75 ° C., 15 minutes), cooling to about 25 ° C., and then 0.6 ml of lactic acid and yeast (K901 yeast). It added so that it might become 10 < ⁶ > cells / ml per pumped water, and it fermented with the mash temperature of about 15 degreeC at the maximum.
[0028]
Table 1 shows the components of the obtained sake. Oligosaccharides in the saccharified solution remained after fermentation, and the concentration of monosaccharides mainly composed of glucose, which is a fermentable sugar, was below the analytical limit during the sake. In addition, the concentration of pyruvic acid is about a trace, no off-flavor is generated, the quality of the liquor is good, and the results of sensory evaluation (5 points method, good 1-5 bad) by 12 skilled panels average 2 .25, which was good.
[0029]
(Table 1)
─────────────────
Alcohol content 8.1%
Extract 16.4%
Acidity 2.4
Amino acid content 0.8
Monosaccharide undetected maltose 8.5%
Isomaltose 2.0%
Marto Triose 1.2%
Panose 0.9%
Tetrasaccharide 1.1%
Pentasaccharide 0.5%
Hexasaccharide 0.1%
Heptasaccharide trace pyruvic acid trace ─────────────────
[0030]
【The invention's effect】
Since the present invention is configured as described above, even if it is a low alcoholic sake having an alcohol content of 12% or less, the extract is composed of an oligosaccharide having a content of 5 to 20%. It becomes possible to keep. Furthermore, since the concentration of pyruvic acid is about a trace, the occurrence frequency of off-flavor can be suppressed. Since the ratio of alcohol content and extract content can be changed by changing the feed composition, such as changing the salmon ratio, it is an epoch-making production method that can freely design and produce various low alcohol sake. Sake production can be automated and systematized.
[0031]
According to the present invention, new production of fermentable sugars is suppressed due to the inactivation of residual saccharifying enzyme. Therefore, fermentation management can be performed by estimating the alcohol content of the fermentation liquor, and production management can be rationalized. . Moreover, since fermentable sugars such as glucose are depleted in this way, it is an epoch-making production method that can freely produce various low-alcohol sakes that were impossible with the prior art.
[0032]
In this production method, the brewing association yeast and other various yeasts are widely used as the yeast to be used. However, if beer yeast or wine yeast that ferments maltose well is used, not only glucose but also maltose is low. Since it is consumed after being fermented and has a high ratio of oligosaccharides higher than trisaccharides, it is possible to change the sugar composition depending on the type of yeast.

Claims (6)

A part of the glutinous rice is replaced with an enzyme agent blended with pullulanase (starch debranching enzyme) and α-amylase, or with pullulanase (starch debranching enzyme) itself and α-amylase itself. After saccharification, the saccharification is completed by heating as it is or in an upper tank to deactivate the enzyme, and the saccharification is terminated in the presence of an acid or as it is. A method for producing a low-alcohol sake, characterized by containing 5 to 20%. The method for producing low-alcohol sake according to claim 1, wherein the alcohol content is 3 to 8.5%. The method for producing low-alcohol sake according to claim 1 or 2, further comprising an oligosaccharide mainly composed of maltose as a sugar component and having a low glucose content. Furthermore, the pyruvic acid density | concentration is low and the generation | occurrence | production frequency of an off-flavor is low, The manufacturing method of the low alcohol refined sake of any one of Claims 1-3 characterized by the above-mentioned. The production of low-alcohol sake according to any one of claims 1 to 4, wherein an enzyme agent comprising an acidic protease in pullulanase (starch debranching enzyme) and α-amylase is used as the enzyme agent. Method. Low-alcohol sake produced by the method according to any one of claims 1 to 5, having an alcohol content of 12% or less and having a harmonious flavor.