JP4002979B2 - Liquor production method - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing alcoholic beverages and alcoholic beverages obtained by such a production method, and more specifically, steamed rice cakes having no enzyme activity obtained by steaming rice cakes, and heating products obtained by heating rice cakes. The present invention relates to a method for producing a liquor having a deep taste of koji using a layered koji obtained from koji, and a liquor having a deep taste of koji obtained by such a production method.

At present, the most common sake brewed using rice bran has been subjected to various coloring attempts for diversifying the quality of sake, such as red wine (see Non-Patent Document 1), Pink cloudy sake (see Non-Patent Document 2) and liquor using saccharified or caramelized koji (see Patent Document 1) are known. In addition, it is known to color by Maillard reaction by storing ordinary sake for a long time.
Japanese Patent No. 3041416 The Japan Brewing Association Magazine 73, 332 (1978) The Japan Brewing Association Magazine Volume 80, 17 (1985)

  Since the pink liquor uses a yeast different from normal sake yeast, special microbial management is required, and since the pink color is present in the fungus body, it has not been possible to make clear sake. In addition, since the red wine uses red yeast rice, there are problems that it takes a long time to make the koji and the red color tends to fade. Furthermore, in sake using saccharified or caramelized koji, koji caramelizing requires that koji be saccharified once under a predetermined condition and then caramelized again under a predetermined condition. Thus, a special apparatus is required, and development of a liquor of a different type from that using such saccharified or caramelized koji is also desired. In addition, when sake is stored for a long period of time, there is a problem that scents and miscellaneous tastes are produced. For sake, oxidation is one of the causes of quality deterioration, so it should be actively used in the production of alcoholic beverages. There was not much.

  An object of the present invention is a method for producing a liquor with a deep taste of strawberries, which has a characteristic color flavor, has an amino acid content suppressed, and is capable of obtaining a new type of liquor with a sense of maturity without old aroma and taste. Another object of the present invention is to provide a liquor having a deep taste of koji obtained from the method for producing such liquor.

  According to a study by Tonoike et al. (Brewer's association: 51, 916 (1956)), it is known that when the cocoon ratio is reduced, Baume and amino acids decrease, resulting in a light and light liquor quality. Yes. Therefore, if the koji ratio is increased, the amount of baume and amino acids is increased, and a dark blue type of sake quality can be obtained. However, increasing the coffee percentage causes problems such as a worse taste, which is an obstacle to the development of dark blue sake.

  The present inventor is a completely different idea from the production of conventional sake, and as a result of earnest research to develop a new type of liquor having a different color flavor from that of conventional sake, the enzyme obtained by steaming rice bran By using steamed rice cake that does not have activity, it has a deep mountain-brown color, it has a refreshing feeling while having abundant flavor derived from rice cake, and a new type of liquor that has a matured feeling immediately after the upper tank undergoes a complicated process The present invention has been completed by finding that it can be obtained very easily without any problems. Also, by using a layered koji obtained by adding seed koji to a heated koji that has no enzyme activity obtained by heating rice koji, a similar new type of liquor can be obtained without complicated processes. The inventors have found that it can be easily obtained and have completed the present invention.

That is, the present invention uses steamed rice cake obtained by steaming rice bran and does not have enzyme activity, rice cake and / or an enzyme agent as feed materials, and does not use rice as feed materials . The method for producing a deep-tasting liquor (Claim 1), or when using steamed rice cake and rice bran as raw materials, steamed rice cake is used in a larger amount than rice cake. The method for producing a liquor with a deep taste of koji (Claim 2) or steamed koji is used in an amount of 150 to 1500 parts by weight with respect to 100 parts by weight of rice koji. The present invention relates to a method for producing deep liquors (Claim 3).

The present invention also relates to a method for producing alcoholic beverages using steamed rice cake having no enzyme activity obtained by steaming rice cake, rice cake and / or enzyme agent, and rice as raw materials. A method for producing alcoholic beverages with a deep taste of koji, characterized in that it is used more than rice (Claim 4), and when using koji koji, koji koji, and rice as raw materials, The method for producing alcoholic beverages having a deep taste of koji (Claim 5) according to claim 4, wherein the total is used so that the total amount is larger than that of rice koji, and steamed koji is 50% by weight or more of total rice The method for producing a liquor having a deep taste of koji according to claim 4 or 5, wherein steaming is carried out for 10 minutes to 10 hours. A method for producing an alcoholic beverage with a deep taste of any of the above (Claim 7) or adding rice bran Claim 1 or 4 manufacturing method of koji taste deep liquor having the constitution to be used as a raw material were charged superimposed koji obtained by adding seed koji in heating koji having no enzymatic activity obtained by ( Claim 8) and the method for producing liquor with a deep taste of strawberry according to claim 8, wherein the heated mash is steamed mash (Claim 9).

Furthermore, the present invention is a raw material charged with layered koji obtained by adding seed koji (excluding seed koji of fungi that are difficult to grow on steamed rice) to heated koji that does not have enzyme activity obtained by heating rice koji . used as, according to claim 10 for taste deep liquor method of manufacture of koji, wherein Rukoto using overlapping koji 70% by weight or more total rice or (claim 10), characterized by using as a raw material were charged rice The method for producing a liquor with a deep taste of strawberry according to claim 11 (claim 11) or a liquor with a deep taste of strawberry according to claim 10 or 11, wherein rice bran and / or an enzyme agent are used as raw materials. A method for producing a liquor with a deep taste of koji (Claim 13 ), or a method for producing alcoholic beverages with a deep taste of koji characterized by not using rice bran and / or an enzyme agent. 70% of hot rice with rice bran as it is or with water added 200 claims 10-13 or deep alcoholic beverage manufacturing method of taste koji according to the, characterized in that ℃ in 10 minutes to 40 hours of heat treatment to koji obtained (claim 14) and, heating koji, the method of producing flavor deep liquor koji according to claim 14, characterized in that a koji steamed obtained teaches steam rice koji (claim 15) and any of claims 1-15 The present invention relates to a liquor having a deep taste of koji characterized by being obtained from the method for producing liquor according to claim 16 (claim 16 ).

  According to the method for producing an alcoholic beverage of the present invention, a new type of alcoholic beverage that has a characteristic color flavor, has a reduced amino acid content, and has no sensation or taste, requires special equipment and complicated operations. However, it can be manufactured by a simple method.

  As a method for producing a liquor having a deep taste of koji according to the first invention, steamed koji with no enzyme activity obtained by steaming rice koji, rice koji and / or an enzyme agent are used as raw materials, Is not particularly limited as long as it is a method for producing alcoholic beverages that do not use as a raw material, and there is no limitation on the preparation method such as one-stage preparation, two-stage preparation, three-stage preparation, and steamed rice cake, rice bran, enzyme preparation In addition, saccharides, pigments, alcohols and the like may be added. Here, the rice in the present invention is obtained by treating brown rice and / or white rice itself, or rice obtained by treating brown rice and / or white rice (excluding fermentation), for example, steamed rice, cooked rice, and liquefaction enzyme. Rice, roasted rice treated with hot air, etc.

  The steamed rice cake used as the raw material of the present invention is not particularly limited as long as it is obtained by steaming rice bran, does not have enzyme activity, and has progressed Maillard reaction, and does not have enzyme activity. Means that the saccharification power and the acid carboxypeptidase activity are substantially 0 (U / ml), and these activities are measured using a saccharification power measurement kit and an acid carboxypeptidase measurement kit manufactured by Kikkoman. Can do. As the rice bran used as the raw material for the steamed rice bran, ordinary rice koji or commercially available rice bran can be used, for example, about 40 to 90%, preferably about 40 to 75% polished rice. What is obtained by adding seed meal (seed bean sprouts) to can be used. Since this steamed rice has lost its enzyme activity, it can be handled and charged in the same manner as steamed rice in ordinary sake production. By using steamed rice cake instead of rice, it is possible to obtain an alcoholic beverage with a low amino acid content and a deep taste of colored rice cake.

  In addition, steaming is not particularly limited as long as the soot loses enzyme activity and the Maillard reaction proceeds, and can be performed under normal pressure or under pressure with the soot as it is or with addition of water. It is carried out for 10 minutes to 10 hours, preferably 1 hour or more, using a straw. By steaming instead of the usual heat treatment (for example, dry heating with hot air), the heat transfer is larger than that of dry heating, so that the entire rice cake can be heated evenly, reducing the amino acid content and promoting oxidation. And you can keep the unique flavor of strawberry. In addition, since the cocoon shows a bright brown color without burning, it becomes possible to produce a liquor exhibiting a bright mountain-blown color without being liquor even when used in a large amount.

  As the rice bran used as the raw material for the present invention, yellow rice bran is generally used, but black rice bran, red rice bran and white rice bran may be used, and the same rice bran used as the raw material for the steamed rice bran is used. Although the thing or different thing can be used, it is preferable to use the same thing. In order to use a plurality of koji molds in the same koji room or koji making machine, the microorganisms must be strictly controlled. Therefore, the production process is simpler if only one type of rice koji is produced.

  As the enzyme agent used as a raw material for the present invention, an enzyme agent (saccharifying enzyme) used in the production of general sake can be used. Specific examples include Gluc S, Coclase M and the like. It can be used with or in place of rice bran.

  When steamed rice bran and rice bran are used as raw materials, the proportion of steamed rice bran and rice bran is higher than that of rice bran. Specifically, it is preferable to use 150 to 1500 parts by weight, more preferably 150 to 400 parts by weight, and 250 to 400 parts by weight of steamed rice bran based on 100 parts by weight of rice bran. More preferably. As a result, it is possible to obtain a liquor having a deep taste of strawberry that is vividly colored in Yamabuki, while suppressing the production of amino acids and suppressing the taste of the candy while sufficiently maintaining the unique flavor of strawberry. .

  As a method for producing a liquor having a deep taste of koji according to the second invention, steamed koji that has no enzyme activity obtained by steaming rice koji, rice koji and / or enzyme agent, and rice are used as raw materials. It is a method to be used, and it is not particularly limited as long as it is a method for producing alcoholic beverages using steamed rice bran in comparison with rice, and its charging method such as one-stage charging, two-stage charging, and three-stage charging is not limited, In addition to steamed rice bran, rice bran, enzyme agent, and rice, sugars, pigments, alcohol, and the like may be added. Steamed rice cake, rice bran, and enzyme preparation are synonymous with those of the first invention.

  The rice used as the raw material of the present invention is the same as in the first invention. Brown rice and / or white rice itself, or rice obtained by treating brown rice and / or white rice (excluding fermentation), for example, steamed rice, cooking Examples include rice, rice obtained by treatment with liquefaction enzyme, roasted rice treated with hot air, etc. From the point of taste, a processed product of white rice with a rice polishing ratio of about 40 to 90% is preferable, and about 40 to 75% of polished rice A processed product of white rice with a percentage is more preferable, but in the present invention, since the production of amino acids is suppressed, a better product can be produced even if a product with a high percentage of polished rice is used.

  The blending ratio of raw materials (ratio of raw rice after milling used for each preparation) is not particularly limited if steamed rice is used more than rice, but steamed rice, rice bran and rice Is preferably used so that the total amount of steamed rice and rice is larger than that of rice bran. Such steamed rice cake is preferably used in an amount of 50% by weight or more of the total rice, more preferably 50 to 90% by weight, and further preferably 60 to 80% by weight. Total rice is the total of steamed rice, rice, and rice bran (total of raw rice after milling used for each preparation), and includes heated rice bran and stacked rice bran as described later. In some cases, this is the sum of heating and overlaid. As a result, it is possible to obtain a liquor having a deep taste of strawberry that is vividly colored in Yamabuki, while suppressing the production of amino acids and suppressing the taste of the candy while sufficiently maintaining the unique flavor of strawberry. .

The method for producing a liquor with a deep taste of koji according to the third aspect of the invention is to use a koji (seed bean sprouts) on a heated koji that does not have enzyme activity obtained by heating rice koji . excluding seed koji.) used as starting materials were charged superimposed koji obtained by adding, not particularly limited as long as it is a method for producing alcoholic beverages using overlapping koji least 70 wt% of the total US, stage charged, two The charging method such as step charging and three step charging is not limited, and rice, rice bran, and an enzyme agent can be used as the raw materials in addition to the layered koji. Sugars, pigments, alcohols and the like may be added. Specific examples of the production method of the present invention include, for example, a production method using only layered koji, rice bran in the production of alcoholic beverages according to the first and second inventions, in addition to the enzyme agent, or rice koji, enzyme An example of the production method is a method using layered ridges instead of the agent.

  The layered koji used as a raw material can be produced, for example, by allowing the obtained heated koji to cool to about 30 ° C., spraying seed koji, and making koji as usual, and is similar to ordinary koji. Can be charged. Such layer rice bran has an enzyme activity lower than that of ordinary rice bran, so it is preferably used in an amount of 70% by weight or more of the total rice, more preferably 80% by weight or more, and further preferably 90% by weight or more. . Here, the total rice is as described above.

  The heating koji is not particularly limited as long as it does not have enzyme activity obtained by heating rice bran and has undergone Maillard reaction, and it has no enzyme activity as described above. is there. In addition, the rice bran can be obtained by heating the rice bran as it is or adding water to it at 70 ° C. to 200 ° C. for 10 minutes to 40 hours. Examples of the heat treatment include drying heat treatment with hot air, steaming, etc. However, the above-mentioned steamed rice cake is preferable because the characteristics of the rice cake (heated rice cake) as a base material are reflected also when it is made into a layered rice cake.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
(Manufacture of steamed rice cake)
After spraying 160 g of water to 800 g of dried rice (rice koji) obtained from Tokushima Seiko Co., Ltd. produced at 70% or 60% of Nihonbare with a rice polishing ratio, let stand for about 1 hour, Steamed for 15 minutes and 60 minutes to obtain brown steamed rice cake.
(Manufacture of stacked bowls)
After adjusting the product temperature of the steamed rice bran (rice polishing ratio 60%) to 32 ° C., 800 mg of seed bean sprouts (100 mg / 100 g) (manufactured by Ashiya Sanzaemon Co., Ltd .: black bean sprouts) was sprayed and seeded. After maintaining at 32 ° C. for 22 hours, the temperature was raised to 36 ° C. and maintained for 6 hours, and further heated to 40 ° C., and 6 days later, a layer was obtained.
(Analysis of enzyme activity)
The saccharification power and the acid carboxypeptidase activity of the steamed rice cake and the layered rice cake obtained as described above were investigated using a saccharification power measurement kit and an acid carboxypeptidase measurement kit manufactured by Kikkoman. The results are shown in Table 1.

  As shown in Table 1, the enzyme activity was lost after 15 minutes of steaming, and the enzyme activity of the layered koji was lower than that of the dried koji.

  In the same manner as described above, the liquor according to Example 1 was produced using the steamed rice cake produced by steaming the dried rice cake produced by Tokushima Seiko Co., Ltd. produced in Nipponbare with 70% of the rice polishing ratio. It was fermented until the amount of carbon dioxide gas reduction per day became 1 g or less, and the upper tank was fermented. The feed composition was as shown in Table 2 below, and the feed of only steamed rice cake was used as a control (Comparative Example 1). The yeast was dried yeast for sake sake 901 (manufactured by the Japan Brewing Association), and fermentation was carried out at a constant product temperature of 10 ° C.

  The fermentation process is shown in FIG. In the production of alcoholic beverages according to Example 1, although fermentation was slower in the first half compared to Comparative Example 1, ultimately, the amount of carbon dioxide gas loss was greater in Example 1, and fermentation could proceed further. found. For steamed rice cake, there was no problem in workability because the salmon was not bad.

  Moreover, about the alcoholic beverages according to Example 1 and Comparative Example 1 produced above, the total acid, the amino acid degree and the coloring degree were measured according to a method prescribed by the National Tax Agency. Further, the alcohol content was analyzed using Alcomate (manufactured by Riken Keiki Co., Ltd.), and the specific gravity was analyzed using a density hydrometer (DA-300 manufactured by Kyoto Electronics Industry Co., Ltd.). In addition, a four-membered Tokyo Metropolitan Tax Bureau appraisal room member performs a sensory evaluation using the 5-point method (1: very good, 2: good, 3: normal, 4: not very good, 5: not good), and the average value is calculated. Indicated.

  The results are shown in Table 3 below.

  As is apparent from Table 3, the alcohol content and the degree of coloring were higher for the alcoholic beverage according to Example 1 than for the alcoholic beverage according to Comparative Example 1. As for the amino acid content, the alcoholic beverage according to Comparative Example 1 was 4.1, whereas the alcoholic beverage according to Example 1 was 1.8, which was less than half.

  As for sensory evaluation, the result is that the liquor according to Example 1 may be better than the liquor according to Comparative Example 1. The liquor according to Example 1 has a sherry-like flavor and is refreshing with dark blue. The liquor has a mature feeling.

  In the same way as above, steamed rice cake and layered rice cake produced by steaming dried rice cake made by Tokushima Seiko Co., Ltd. produced in Nipponbare with a predetermined rice polishing ratio are used for a predetermined time, and partly white rice (steamed rice) (70% rice polishing ratio). No Nihonbare) was used to produce alcoholic beverages according to Examples 2-4. It was fermented until the amount of carbon dioxide gas reduction per day was 0.8 g or less, and the upper tank was fermented. As a control (Comparative Example 2 and Comparative Example 3), alcoholic beverages were produced without using steamed rice cake and / or layered rice cake. Specifically, the charging composition is as shown in Table 4 and Table 5 below.

  The fermentation process is shown in FIG. As shown in FIG. 2, the liquor according to Comparative Example 3 using a lot of non-steamed koji finished fermentation in a short period of time and had less carbon dioxide loss than the other liquors. The alcoholic beverages according to Examples 2 to 4 using steamed rice cakes having different steaming times and rice polishing ratios showed almost the same fermentation process. The alcoholic beverage according to Example 5 using the layered koji had a sufficiently low fermentation amount per day from the 14th day of koji, and the fermentation proceeded sufficiently although the number of koji days was slightly longer.

  Moreover, about the alcoholic beverages according to Examples 2 to 5 and Comparative Examples 2 and 3 produced above, the total acid, the amino acid degree, and the coloring degree were measured according to a method prescribed by the National Tax Agency. Further, the alcohol content was analyzed using Alcomate (manufactured by Riken Keiki Co., Ltd.), and the specific gravity was analyzed using a density hydrometer (DA-300 manufactured by Kyoto Electronics Industry Co., Ltd.). Furthermore, the aroma component was measured according to Yoshizawa's method (Japan Brewing Association magazine: 68, 59 (1973)). In addition, the sensuality evaluation was performed by 4 members of the Tokyo Taxation Bureau's appraisal room using the 5-point method (1: very good, 2: good, 3: normal, 4: not good, 5: not good), and the average value was calculated. Indicated.

  The results are shown in Tables 6 and 7 below.

  As apparent from Table 6 and Table 7, the alcoholic beverages according to Examples 2 to 5 using a lot of rice cake (steamed rice cake, layered rice cake) compared to the alcoholic beverage according to Comparative Example 3 using a lot of rice cake, Amino acids were greatly reduced, and the coloring and alcohol content increased. In general, the alcoholic beverage according to Comparative Example 3 rich in nutrients was expected to have a higher alcohol content, but this was an unexpected result. In addition, the liquor according to Example 3 using steamed rice cake as part of the white rice in Comparative Example 2 has a reduced amino acid, coloring degree and alcohol compared to the liquor according to Comparative Example 2 in which the amount of white rice used is large. Minutes increased. Moreover, when comparing the alcoholic beverages according to Comparative Example 3 and the alcoholic beverages according to Examples 2 and 3 that differ only in the steaming time, it was found that the longer the steaming time, the fewer amino acids and the greater the coloring degree. Moreover, the amino acid degree of the liquor which concerns on Example 5 using a layered koji was comparable as Example 3 and 4 using a steamed koji. As for sensory evaluation, the liquor according to Example 4 in which rice bran having a rice polishing ratio of 60% was steamed was the best, and the liquor according to Comparative Example 3 in which many rice bran was used without being steamed was the worst. Moreover, when the evaluation about the alcoholic beverages according to Examples 2 to 5 using steamed rice cake is summarized, it is superior to the alcoholic beverages according to Comparative Examples 2 and 3, and has a bitter taste, but has a sherry-like flavor, It became a refreshing liquor.

It is a figure which shows the fermentation progress which concerns on Example 1 and Comparative Example 1 of this invention. It is a figure which shows the fermentation progress which concerns on Examples 2-5 of this invention, and Comparative Examples 2 and 3. FIG.

Claims (16)

A liquor with a deep taste of koji, characterized by using steamed rice cake without enzyme activity obtained by steaming rice cake and rice koji and / or enzyme agent as feed materials, and not using rice as feed materials Production method. The method for producing a liquor having a deep taste of koji according to claim 1, wherein when koji koji and rice koji are used as raw materials, steam koji is used more than koji koji. The method for producing a liquor having a deep taste of koji according to claim 2, wherein the steamed koji is used in an amount of 150 to 1500 parts by weight with respect to 100 parts by weight of rice koji. A method for producing alcoholic beverages using steamed rice cake having no enzyme activity obtained by steaming rice cake, rice cake and / or enzyme agent, and rice as raw materials,
A method for producing a liquor having a deep taste of koji, characterized in that the steamed koji is used in a larger amount than rice. When using steamed rice bran, rice bran, and rice as feed materials, the total amount of steamed rice bran and rice is larger than that of rice bran. Deep liquor production method. The method for producing a liquor having a deep taste of koji according to claim 4 or 5, wherein steamed koji is used at 50% by weight or more of the total rice. Steaming is performed for 10 minutes to 10 hours, and the method for producing a liquor having a deep taste of koji according to any one of claims 1 to 6. The liquor having a deep taste of koji according to claim 1 or 4 , wherein the koji obtained by adding seed koji to a heated koji having no enzyme activity obtained by heating rice koji is used as a raw material. Manufacturing method. The method for producing a liquor having a deep taste of koji according to claim 8, wherein the heated koji is steamed koji. Using rice bran obtained by adding rice bran (excluding seeds of fungi that are difficult to grow on steamed rice) to the rice bran with no enzyme activity obtained by heating rice bran A method for producing a liquor with a deep taste of koji characterized by using 70% by weight or more of the total rice. The method for producing a liquor having a deep taste of koji according to claim 10, wherein rice is used as a raw material. The method for producing a liquor having a deep taste of koji according to claim 10 or 11, wherein rice koji and / or an enzyme agent is used as a raw material. The method for producing a liquor having a deep taste of koji according to claim 10 or 11, wherein rice koji and / or an enzyme agent are not used. The rice bran according to any one of claims 10 to 13, wherein the rice bran is a rice bran obtained by heating the rice bran as it is or adding water thereto at 70 to 200 ° C for 10 minutes to 40 hours. A method for producing liquor with a deep taste. The method for producing a liquor having a deep taste of koji according to claim 14, wherein the heated koji is a koji koji obtained by steaming rice koji. A liquor with a deep taste of koji, which is obtained from the method for producing an alcoholic beverage according to any one of claims 1 to 15.