JP5550418B2 - Sake production method and sake - Google Patents
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- JP5550418B2 JP5550418B2 JP2010079057A JP2010079057A JP5550418B2 JP 5550418 B2 JP5550418 B2 JP 5550418B2 JP 2010079057 A JP2010079057 A JP 2010079057A JP 2010079057 A JP2010079057 A JP 2010079057A JP 5550418 B2 JP5550418 B2 JP 5550418B2
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- 238000004519 manufacturing process Methods 0.000 title claims description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 160
- 239000004310 lactic acid Substances 0.000 claims description 80
- 235000014655 lactic acid Nutrition 0.000 claims description 80
- 241000894006 Bacteria Species 0.000 claims description 60
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 20
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 20
- 239000001630 malic acid Substances 0.000 claims description 20
- 235000011090 malic acid Nutrition 0.000 claims description 20
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 17
- 239000001301 oxygen Substances 0.000 claims description 17
- 229910052760 oxygen Inorganic materials 0.000 claims description 17
- 241001134659 Lactobacillus curvatus Species 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 241000192130 Leuconostoc mesenteroides Species 0.000 claims description 9
- 241000186612 Lactobacillus sakei Species 0.000 claims description 7
- 241001468192 Leuconostoc citreum Species 0.000 claims description 6
- 241000192134 Oenococcus oeni Species 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 15
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- 238000000034 method Methods 0.000 description 8
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- 150000001413 amino acids Chemical class 0.000 description 7
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- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 6
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- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 3
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- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
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Description
本発明は、清酒の製造方法、並びに、清酒に関する。さらに詳細には、本発明は、上槽後の清酒に特定の溶存酸素濃度の条件下で乳酸菌を作用させる清酒の製造方法、並びに、当該方法で製造される清酒に関する。本発明で得られる清酒は、まろやかな酸味、乳酸菌由来の複雑で香味良好な風味を有する高品質のものである。 The present invention relates to a method for producing sake and sake. More specifically, the present invention relates to a method for producing sake by causing lactic acid bacteria to act on the sake after the upper tank under conditions of a specific dissolved oxygen concentration, and to the sake produced by the method. The sake obtained in the present invention is of a high quality having a mild acidity, a complex and flavorful flavor derived from lactic acid bacteria.
清酒の原料は、米、米麹及び水であり、副原料として、醸造アルコール等が法令による制限のもとに使用が認められている。清酒製造に乳酸を利用する清酒製造技術について、従来から生もと酒母又は山卸廃止もと（山廃もと）酒母を約３０日の期間をかけて育成する中で、自然に発生する乳酸菌を利用する技術が使われてきた。また、醸造用乳酸を添加して育成される速醸もと酒母も広く用いられている。これまで、速醸もと酒母に、醸造用乳酸の代りに純粋培養した乳酸菌を添加する酒母（短期山廃酒母と称する）の育成方法が提案されている（特許文献１〜４）。 The raw materials for sake are rice, rice bran, and water, and brewed alcohol, etc., is permitted as a secondary ingredient under the restrictions of the law. About the sake production technology that uses lactic acid for sake production, lactic acid bacteria that naturally occur in the course of cultivating raw mothers or dairy abolishers (Yamazoumoto) over about 30 days The technology that uses has been used. In addition, quick brewers and sake mothers that are grown by adding lactic acid for brewing are also widely used. So far, a method for growing a liquor mother (referred to as a short-term mountain waste liquor mother) in which pure cultivated lactic acid bacteria are added instead of brewing lactic acid has been proposed (Patent Documents 1 to 4).
酒母を育成しない清酒製造において、低温発酵性の乳酸菌を添加する清酒の製造方法が提案されている（特許文献５）。しかし、大型タンクで清酒製造を行う大手清酒メーカーでは、酒母を育成せずに培養酵母を添加して清酒を仕込む方法すなわち酵母仕込が主流になっており、この仕込方法に関しては醸造用乳酸を添加する方法を取るのが一般的である。 A method for producing sake by adding low-temperature fermentable lactic acid bacteria has been proposed in sake production without growing a liquor (Patent Document 5). However, a major sake maker that produces sake in large tanks, the method of adding sake yeast by adding cultured yeast without growing a liquor mother, that is, adding yeast, is the mainstream. It is common to take a method.
その他の技術として、室町時代に創製された菩提もとの不安定さを解決すべく、生米を浸漬した浸漬水に乳酸を０．２％以上生産するととともに、アルコール耐性が１０％以下である乳酸菌を添加して乳酸発酵を行う酒母の製造方法が提案されている（特許文献６）。 As another technology, in order to solve the instability of the bodhi moat created in the Muromachi period, 0.2% or more of lactic acid is produced in soaking water soaked with raw rice, and alcohol resistance is 10% or less. A method for producing a liquor by adding lactic acid bacteria and performing lactic acid fermentation has been proposed (Patent Document 6).
一方、ワイン製造においてはマロラクティック発酵という技術が知られ、これは樽に貯蔵された後に二次発酵する、いわゆる樽内熟成工程を行うものである。マロラクティック発酵用のスターターを添加して行うが、添加なしで自然にマロラクティック発酵が誘導されることも多い。マロラクティック発酵を誘導する乳酸菌としては、Lactobacillus属、Leuconostoc属、Pediococcus属などが挙げられるが、Leuconostoc oenosが優勢となる場合が多く、人為的に誘導するために使用するスターターとしても多く使用されている。赤ワインでは栄養成分が比較的豊富に存在するので、赤ワインのマロラクティック発酵は一般的によく知られているが、白ワインでの制御は非常に難しいと言われている（特許文献７）。 On the other hand, in wine production, a technique called malolactic fermentation is known, which performs a so-called aging process in a barrel in which secondary fermentation is performed after storage in a barrel. Although the starter for malolactic fermentation is added, malolactic fermentation is often naturally induced without the addition. Examples of lactic acid bacteria that induce malolactic fermentation include the genus Lactobacillus, Leuconostoc, Pediococcus, etc. ing. Since red wine has a relatively rich nutritional component, malolactic fermentation of red wine is generally well known, but it is said that control with white wine is very difficult (Patent Document 7).
清酒製造では上槽以降に増殖する乳酸菌は火落菌であり、これは清酒の品質の改良を目的としたものではなく、逆に清酒を変質させるものと捉えられている。そのため、清酒の品質の改良を目的として上槽以降に乳酸菌を作用させることは、これまで検討されていない。 In sake brewing, the lactic acid bacteria that grow after the upper tank are fire-fung bacteria, which are not intended to improve the quality of sake, but are considered to alter the quality of sake. Therefore, it has not been studied so far to allow lactic acid bacteria to act after the upper tank for the purpose of improving the quality of sake.
上述のように、清酒製造に乳酸菌を利用する清酒製造技術について、長年に亘り研究が続けられている。しかしながら、有害菌の増殖、野生酵母の混入等に気をつけながら健全な乳酸発酵を行うことは、現在でも非常に難しいものがあり、乳酸菌を積極的に活用しつつも安定して清酒の酒質を向上させる技術開発が求められている。特に、通常は乳酸菌が増殖することができない高いアルコール濃度を有する清酒に、乳酸菌を有効に作用させることができる技術開発が求められている。 As described above, research has been continued for many years on sake production technology using lactic acid bacteria for sake production. However, it is still very difficult to carry out a healthy lactic acid fermentation while paying attention to the growth of harmful bacteria, contamination with wild yeast, etc., and the sake of sake is stable while actively utilizing lactic acid bacteria. Technology development to improve quality is required. In particular, there is a need for technical development that can effectively cause lactic acid bacteria to act on sake having a high alcohol concentration that normally prevents lactic acid bacteria from growing.
本発明の目的は、前記した従来技術が抱える問題点を踏まえ、乳酸菌による安定した乳酸発酵ができ、まろやかな酸味と乳酸菌由来の複雑で香味良好な風味を有する清酒を製造できる技術を提供することにある。 The object of the present invention is to provide a technology capable of producing a sake having a mild acidity and a complex and flavorful flavor derived from lactic acid bacteria, capable of stable lactic acid fermentation by lactic acid bacteria, in view of the problems of the above-described conventional techniques. It is in.
上記した課題を解決するための請求項１に記載の発明は、原料を糖化及び発酵させて醪を調製する工程と、調製した醪を上槽する工程とを含む清酒の製造方法において、上槽後の清酒に溶存酸素濃度を３ｐｐｍ以下として乳酸菌を作用させることを特徴とする清酒の製造方法である。 The invention according to claim 1 for solving the above-mentioned problem is a method for producing sake, comprising a step of saccharifying and fermenting a raw material to prepare koji, and a step of raising the prepared koji. This is a method for producing sake, characterized in that lactic acid bacteria are allowed to act on the later sake with a dissolved oxygen concentration of 3 ppm or less.
本発明は清酒の製造方法に係るものであり、上槽後の清酒に溶存酸素濃度を３ｐｐｍ以下として乳酸菌を作用させることを特徴とするものである。本発明では、特定の溶存酸素濃度以下で上槽後の清酒に乳酸菌を作用させるので、乳酸菌による安定した乳酸発酵ができ、まろやかな酸味と乳酸菌由来の複雑で香味良好な風味を有する清酒を製造することができる。 The present invention relates to a method for producing sake, characterized in that lactic acid bacteria are allowed to act on the sake after the upper tank at a dissolved oxygen concentration of 3 ppm or less. In the present invention, lactic acid bacteria are allowed to act on sake after the upper tank at a specific dissolved oxygen concentration or lower, so that stable lactic acid fermentation by lactic acid bacteria can be achieved, and a sake having a mild acidity and a complex and flavorful flavor derived from lactic acid bacteria is produced. can do.
請求項２に記載の発明は、乳酸菌が、Lactobacillus curvatus、Leuconostoc citreum、Leuconostoc mesenteroides、Lactobacillus sakei、及びOenococcus oeniからなる群より選ばれた少なくとも１種の乳酸菌であることを特徴とする請求項１に記載の清酒の製造方法である。 The invention described in claim 2 is characterized in that the lactic acid bacterium is at least one lactic acid bacterium selected from the group consisting of Lactobacillus curvatus, Leuconostoc citreum, Leuconostoc mesenteroides, Lactobacillus sakei, and Oenococcus oeni. It is a manufacturing method of the described sake.
本発明の清酒の製造方法では、上槽後の清酒に作用させる乳酸菌が特定種のものである。かかる構成により、よりまろやかな酸味と乳酸菌由来の複雑で香味良好な風味を有する清酒を製造することができる。 In the method for producing sake according to the present invention, the lactic acid bacteria that act on the sake after the upper tank are of a specific type. With this configuration, it is possible to produce sake with a milder acidity and a complex and fragrant flavor derived from lactic acid bacteria.
請求項３に記載の発明は、請求項１又は２に記載の清酒の製造方法によって得られる清酒である。 Invention of Claim 3 is the sake obtained by the manufacturing method of the sake of Claim 1 or 2.
本発明は清酒に係るものであり、上記した本発明の清酒の製造方法によって得られることを特徴とする。本発明の清酒は、まろやかな酸味と乳酸菌由来の複雑で香味良好な風味を有するものである。 The present invention relates to sake and is obtained by the above-described method for producing sake according to the present invention. The sake of the present invention has a mild acidity and a complex and fragrant flavor derived from lactic acid bacteria.
請求項４に記載の発明は、リンゴ酸濃度が１００ｍｇ／Ｌ以下であることを特徴とする請求項３に記載の清酒である。 The invention according to claim 4 is the sake according to claim 3, wherein the malic acid concentration is 100 mg / L or less.
「リンゴ酸」は爽快な酸味を有する酸として知られているが、本発明者らが詳細に検討した結果、リンゴ酸濃度が多すぎると味がくどくなることが分かった。そこで、本発明の清酒ではリンゴ酸濃度が１００ｍｇ／Ｌ以下に抑えており、味がくどくなく、まろやかさ・やわらかさが向上し、まろやかな酸味と乳酸菌由来の複雑で香味良好な風味とがより一層強調された高い酒質を得ることができる。 “Malic acid” is known as an acid having a refreshing acidity, but as a result of detailed studies by the present inventors, it has been found that when the malic acid concentration is too high, the taste becomes worse. Therefore, in the sake of the present invention, the malic acid concentration is suppressed to 100 mg / L or less, the taste is not so bad, the mellowness and softness are improved, and the mild acidity and the complex and flavorful flavor derived from lactic acid bacteria are more Higher quality can be obtained with more emphasis.
本発明の清酒の製造方法によれば、乳酸菌による安定した乳酸発酵ができ、まろやかな酸味と乳酸菌由来の複雑で香味良好な風味を有する清酒を製造することができる。 According to the method for producing a sake of the present invention, a stable lactic acid fermentation by lactic acid bacteria can be performed, and a sake having a mild acidity and a complex and flavorful flavor derived from lactic acid bacteria can be produced.
本発明の清酒についても同様であり、まろやかな酸味と乳酸菌由来の複雑で香味良好な風味を提供することができる。特に請求項４に記載の発明によれば、味がくどくなく、より高い酒質が得られる。 The same is true for the sake of the present invention, and it is possible to provide a mild acidity and a complex flavor with good flavor derived from lactic acid bacteria. In particular, according to the invention described in claim 4, the taste is not so bad and higher liquor quality is obtained.
本発明の清酒の製造方法は、上槽後の清酒に溶存酸素濃度を３ｐｐｍ以下として乳酸菌を作用させることを特徴とするものである。ここで本発明における「清酒」とは、酒税法でいう醸造酒類の中の清酒のことであり、例えば以下に掲げる酒類でアルコール分が２２度（２２ｖ／ｖ％）未満のものである。
（１）米、米こうじ及び水を原料として発酵させて、こしたもの。
（２）米、米こうじ、水及び清酒かすその他政令で定める物品を原料として発酵させて、こしたもの。但し、その原料中当該政令で定める物品の重量の合計が米（こうじ米を含む）の重量の１００分の５０を超えないものに限る。
（３）清酒に清酒かすを加えて、こしたもの。
The method for producing sake of the present invention is characterized in that lactic acid bacteria are allowed to act on sake after the upper tank at a dissolved oxygen concentration of 3 ppm or less. Here, “sake” in the present invention refers to sake in the brewed liquor referred to in the Liquor Tax Law. For example, the following liquors have an alcohol content of less than 22 degrees (22 v / v%).
(1) Fermented with rice, rice koji and water as raw materials.
(2) Rice, rice koji, water, sake lees, and other items specified by Cabinet Order are fermented and crushed as raw materials. However, the total of the weight of the articles specified by the relevant government ordinance in the raw materials is not limited to more than 50/100 of the weight of rice (including koji rice).
(3) Sake made by adding sake mash to sake.
清酒の製造は、原料処理、仕込、糖化・発酵、上槽、精製の各工程よりなり、更に清酒の精製は、活性炭処理・ろ過、火入れ、貯蔵、おり下げ・ろ過、調合・割水、火入れ等の工程よりなる。清酒醸造の原料の一般的処理は、精白、洗浄、浸漬、水切り、蒸きょう（蒸煮）、放冷の工程があるが、前記した原料処理は、掛原料の液化及び／又は糖化並びに麹原料の処理、製麹工程も含んでいる。 Sake production consists of raw material processing, preparation, saccharification / fermentation, upper tank, and refining processes. Sake refinement includes activated carbon treatment / filtration, firing, storage, lowering / filtration, blending / split water, firing. And the like. The general treatment of raw materials for sake brewing includes whitening, washing, dipping, draining, steaming (cooking), and cooling. The raw material treatment described above is liquefaction and / or saccharification of hanging raw materials, It also includes processing and iron making processes.
「上槽後の清酒」とは、醪を上槽（圧搾、遠心分離など）した後の液体部分を指す。通常の清酒製造では、この液体を精製工程に供して最終品となる清酒を得る。本発明の清酒の製造方法では上槽後の清酒に溶存酸素濃度を３ｐｐｍ以下として乳酸菌を作用させる。本発明では「上槽後の清酒に対して乳酸菌を作用させる」ことが重要であり、上槽後の清酒を必要により割水してアルコール濃度１５〜１６ｖ／ｖ％とし、溶存酸素濃度を３ｐｐｍ以下、好ましくは２ｐｐｍ以下として乳酸菌を作用させると、乳酸菌による安定した乳酸発酵を行うことができる。溶存酸素濃度３ｐｐｍ超では乳酸菌は増殖することができない、あるいは増殖するのに長時間を要する。なお、上槽後の清酒の溶存酸素濃度を低減する方法としては、窒素ガス、炭酸ガスを吹き込むなどして行えばよい。 “Sake after the upper tank” refers to the liquid portion after the upper tank is squeezed (pressed, centrifuged, etc.). In normal sake production, this liquid is subjected to a purification process to obtain the final product. In the method for producing sake of the present invention, lactic acid bacteria are allowed to act on the sake after the upper tank at a dissolved oxygen concentration of 3 ppm or less. In the present invention, it is important to “act lactic acid bacteria on the sake after the upper tank”, and the sake after the upper tank is split as necessary to obtain an alcohol concentration of 15 to 16 v / v%, and a dissolved oxygen concentration of 3 ppm. Hereinafter, when lactic acid bacteria are allowed to act preferably at 2 ppm or less, stable lactic acid fermentation by lactic acid bacteria can be performed. If the dissolved oxygen concentration exceeds 3 ppm, lactic acid bacteria cannot grow or take a long time to grow. In addition, what is necessary is just to blow in nitrogen gas, a carbon dioxide gas, etc. as a method of reducing the dissolved oxygen concentration of sake after an upper tank.
上槽後の清酒を割水してアルコール濃度１５〜１６ｖ／ｖ％とするのが好ましいが、これは有害菌の増殖、野生酵母の混入を防止する観点からであって、アルコール濃度の下限を１３ｖ／ｖ％、上限を１７ｖ／ｖ％として乳酸菌を作用させてもよい。上槽後の清酒に溶存酸素濃度を低減して乳酸菌を作用させることにより、通常は乳酸菌が増殖することができないアルコール濃度であっても乳酸菌による安定した乳酸発酵ができる。 It is preferable to divide the sake after the upper tank to make the alcohol concentration 15-16 v / v%, but this is from the viewpoint of preventing the growth of harmful bacteria and contamination of wild yeast, and the lower limit of the alcohol concentration. Lactic acid bacteria may be allowed to act at 13 v / v% and an upper limit of 17 v / v%. By reducing the dissolved oxygen concentration in the sake after the upper tank and allowing the lactic acid bacteria to act, stable lactic acid fermentation by the lactic acid bacteria can be achieved even at an alcohol concentration where the lactic acid bacteria cannot normally grow.
上槽後の清酒に作用させる乳酸菌の数（添加量）としては、例えば、上槽後の清酒１ｍＬ当たり１０4〜１０6個、好ましくは１０5〜１０6個となるように上槽後の清酒に添加すればよい。また乳酸菌を作用させるときの温度は、１０℃〜３０℃、好ましくは１０℃〜２０℃とし、期間は、通常２〜６週間で十分であるが、１日〜８週間の範囲で後述するリンゴ酸濃度、総合的な酒質のバランスを勘案して適宜選択すればよい。一例を挙げると、アルコール濃度１５％の純米酒に乳酸菌を作用させて１２週間経ても乳酸菌の増殖は認められないが、溶存酸素濃度を低減して２．０ｐｐｍとして乳酸菌を作用させると、７週間でリンゴ酸濃度の減少と乳酸濃度の増加が認められる。このように、上槽後の清酒に溶存酸素濃度を低減して乳酸菌を作用させることにより、通常は乳酸菌が増殖することができない、あるいは増殖するのに長期間を要するアルコール濃度であっても、乳酸菌による短期間での安定した乳酸発酵が行える。 As the number (addition amount) of lactic acid bacteria to act on sake after the upper tank, for example, 10 4 to 10 6 per 1 mL of sake after the upper tank, preferably 10 5 to 10 6 after the upper tank. What is necessary is just to add to refined sake. The temperature at which lactic acid bacteria are allowed to act is 10 ° C. to 30 ° C., preferably 10 ° C. to 20 ° C., and a period of 2 to 6 weeks is usually sufficient, but an apple described later in the range of 1 day to 8 weeks. It may be selected as appropriate in consideration of the balance of acid concentration and overall liquor quality. For example, lactic acid bacteria are not allowed to grow even after 12 weeks of lactic acid bacteria acting on 15% alcohol, but when dissolved oxygen concentration is reduced to 2.0 ppm and lactic acid bacteria are allowed to act for 7 weeks Shows a decrease in malic acid concentration and an increase in lactic acid concentration. In this way, by reducing the dissolved oxygen concentration in the sake after the upper tank and causing the lactic acid bacteria to act, the lactic acid bacteria usually cannot grow, or even at an alcohol concentration that takes a long time to grow, Stable lactic acid fermentation can be performed in a short time by lactic acid bacteria.
好ましい実施形態では、乳酸菌として、Lactobacillus curvatus、Leuconostoc citreum、Leuconostoc mesenteroides、Lactobacillus sakei、及びOenococcus oeniからなる群より選ばれた少なくとも１種の乳酸菌を用いる。Lactobacillus curvatusの具体例としては、Lactobacillus curvatus NBRC 12456株などが挙げられる。Leuconostoc mesenteroidesの具体例としては、Leuconostoc mesenteroides subsp. mesenteroides NBRC 3426株、同3832株、同12060株、同100496株などが挙げられる。Oenococcus oeniの具体例としては、Oenococcus oeni NBRC 100497株などが挙げられる。なお、これらの菌株は、NBRC Culture Catalogueに記載されており、独立行政法人製品評価技術基盤機構のバイオテクノロジー本部生物遺伝資源部門から購入することができる。
また、Lactobacillus sakeiの具体例としては、Lactobacillus sakei 東京農大1605株などが挙げられ、東京農業大学より購入することができる。
In a preferred embodiment, at least one lactic acid bacterium selected from the group consisting of Lactobacillus curvatus, Leuconostoc citreum, Leuconostoc mesenteroides, Lactobacillus sakei, and Oenococcus oeni is used as a lactic acid bacterium. Specific examples of Lactobacillus curvatus include Lactobacillus curvatus NBRC 12456 strain. Specific examples of Leuconostoc mesenteroides include Leuconostoc mesenteroides subsp. Mesenteroides NBRC 3426 strain, 3832 strain, 12060 strain, and 100496 strain. Specific examples of Oenococcus oeni include Oenococcus oeni NBRC 100497 strain. These strains are described in the NBRC Culture Catalog and can be purchased from the Biotechnology Division of the Biotechnology Division of the National Institute for Product Evaluation Technology.
Moreover, as a specific example of Lactobacillus sakei, Lactobacillus sakei Tokyo Agricultural University 1605 strain etc. are mentioned, and can be purchased from Tokyo University of Agriculture.
上記した乳酸菌については、１種のみを用いてもよいし、２種以上を組み合わせて用いてもよい。２種以上の好ましい組み合わせの例としては、Lactobacillus curvatusとLeuconostoc citreum、Lactobacillus curvatusとLeuconostoc mesenteroides、Lactobacillus sakeiとLeuconostoc citreum、Lactobacillus sakeiとLeuconostoc mesenteroides、の各組み合わせが挙げられる。 About said lactic acid bacteria, only 1 type may be used and it may be used in combination of 2 or more type. Examples of two or more preferred combinations include Lactobacillus curvatus and Leuconostoc citreum, Lactobacillus curvatus and Leuconostoc mesenteroides, Lactobacillus sakei and Leuconostoc citreum, and Lactobacillus sakei and Leuconostoc mesenteroides.
上記した乳酸菌のうち、Lactobacillus curvatusを用いる実施形態によれば、不快臭が発生せず、白ワイン様の特徴ある香味良好な風味を有する酒質とすることができ、特に好ましい。 Among the above-mentioned lactic acid bacteria, according to the embodiment using Lactobacillus curvatus, an unpleasant odor does not occur, and it is possible to obtain a liquor having a characteristic flavor and good flavor like white wine, which is particularly preferable.
本発明の清酒は、上述した本発明の清酒の製造方法によって得られるものである。特に、リンゴ酸濃度を特定量以下とすることで、味がくどくなく、まろやかさ・やわらかさが向上し、まろやかな酸味と乳酸菌由来の複雑で香味良好な風味とがより一層強調された高い酒質が得られる。リンゴ酸濃度としては、１００ｍｇ／Ｌ以下が好ましく、２０〜１００ｍｇ／Ｌの範囲が特に好ましい。 The sake of the present invention is obtained by the above-described method for producing the sake of the present invention. In particular, by making the malic acid concentration below a specific amount, the taste is not so pungent, the mellowness and softness are improved, and the high sake that further emphasizes the mild acidity and the complex and fragrant flavor derived from lactic acid bacteria. Quality is obtained. As a malic acid density | concentration, 100 mg / L or less is preferable and the range of 20-100 mg / L is especially preferable.
以下、実施例をもって本発明を更に具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
掛原料として精米歩合６０ｗ／ｗ％の精白米を用い、常法に従って洗米、浸漬、水切り、蒸きょうして蒸米を得た。麹米は精米歩合６０ｗ／ｗ％の精白米を用い、酵母及び乳酸はそれぞれ協会７０１号及び醸造用乳酸を用いて、清酒の製造を行った。留後１６日目に醪を圧搾して上槽し、アルコール濃度１８．６ｖ／ｖ％の清酒（本発明における「上槽後の清酒」に相当）を得た。割水して得た清酒の成分分析値は、アルコール分１５．５ｖ／ｖ％、日本酒度＋５．９、ｐＨ４．３、酸度１．１、アミノ酸度１．１（但し、酸度、アミノ酸度は、０．１Ｎ ＮａＯＨ ｍＬ／１０ｍＬ）であった。 Using polished rice with a polished rice ratio of 60 w / w% as a hanging raw material, rice was washed, dipped, drained and steamed according to a conventional method to obtain steamed rice. Refined sake was produced using polished rice with a polished rice ratio of 60 w / w%, and yeast and lactic acid using Association No. 701 and lactic acid for brewing, respectively. On the 16th day after the distillation, the koji was squeezed and placed in the upper tank to obtain sake with an alcohol concentration of 18.6 v / v% (corresponding to “sake after the upper tank” in the present invention). The component analysis values of sake obtained by splitting water were as follows: alcohol content 15.5 v / v%, sake degree 5.9, pH 4.3, acidity 1.1, amino acid degree 1.1 (however, acidity and amino acid degree are 0.1N NaOH mL / 10 mL).
得られた清酒１Ｌを５Ｌ容のキュービテナーに入れ、窒素ガス（実施例１−１）又は炭酸ガス（実施例１−２）を吹き込み、液部とヘッドスペースガス置換を行った。次に、乳酸菌Lactobacillus curvatusを１０4／ｍＬとなるように添加して、１５℃で７週間の静置培養を行った。比較例として、空気（比較例１−１）又は酸素ガス（比較例１−２）を吹き込み、同様の操作を行った。培養終了後、アルコール濃度、日本酒度、ｐＨ、酸度、アミノ酸度、リンゴ酸濃度、乳酸濃度、および酢酸濃度を測定した。リンゴ酸濃度、乳酸濃度、および酢酸濃度の測定は、高速液体クロマトグラフィー（ＨＰＬＣ）により行った。結果を表１に示す。 1 L of the obtained sake was placed in a 5 L cubice, and nitrogen gas (Example 1-1) or carbon dioxide gas (Example 1-2) was blown to replace the liquid part and the headspace gas. Next, lactic acid bacteria Lactobacillus curvatus was added so that it might become 10 < 4 > / mL, and stationary culture was performed at 15 degreeC for 7 weeks. As a comparative example, air (Comparative Example 1-1) or oxygen gas (Comparative Example 1-2) was blown in, and the same operation was performed. After completion of the culture, the alcohol concentration, sake degree, pH, acidity, amino acid degree, malic acid concentration, lactic acid concentration, and acetic acid concentration were measured. The measurement of malic acid concentration, lactic acid concentration, and acetic acid concentration was performed by high performance liquid chromatography (HPLC). The results are shown in Table 1.
表１に示すように、初発の溶存酸素濃度を低く抑えた実施例１−１と実施例１−２では、ともにリンゴ酸濃度を２０ｍｇ／Ｌ程度の低値に抑えることができ、また乳酸濃度を１０００ｍｇ／Ｌ程度とすることができた。これはリンゴ酸から乳酸への変換によるものと乳酸菌が新たに生成したものによると考えられる。一方、初発の溶存酸素濃度が高い比較例１−１と比較例１−２では、リンゴ酸濃度が１００ｍｇ／Ｌを超える高い値となった。 As shown in Table 1, in Example 1-1 and Example 1-2 in which the initial dissolved oxygen concentration was kept low, the malic acid concentration could be kept at a low value of about 20 mg / L, and the lactic acid concentration Was about 1000 mg / L. This is thought to be due to the conversion from malic acid to lactic acid and the newly produced lactic acid bacteria. On the other hand, in Comparative Example 1-1 and Comparative Example 1-2 where the initial dissolved oxygen concentration was high, the malic acid concentration was a high value exceeding 100 mg / L.
訓練された清酒技術者９名により官能評価試験を行ったところ、９名すべてが実施例１−１と実施例１−２はバランスがよくやわらかい酒質であり、比較例１−１と比較例１−２は不快臭が感じられる低い酒質であると回答した。 When the sensory evaluation test was conducted by nine trained sake technicians, all of the nine subjects were of Example 1-1 and Example 1-2 with a well-balanced and soft liquor, and Comparative Example 1-1 and Comparative Example 1-2 replied that it was a low quality liquor with an unpleasant odor.
実施例１と同様にして清酒の製造を行った。留後１６日目に醪を圧搾して上槽し、アルコール濃度１８．２ｖ／ｖ％の清酒（「上槽後の清酒」に相当）を得た。割水して得た清酒の成分分析値は、アルコール分１５．５ｖ／ｖ％、日本酒度＋４．０、ｐＨ４．４、酸度１．１、アミノ酸度１．１（但し、酸度、アミノ酸度は、０．１Ｎ ＮａＯＨ ｍＬ／１０ｍＬ）であった。 Sake was produced in the same manner as in Example 1. On the 16th day after the distillation, the koji was squeezed and placed in the upper tank to obtain sake with an alcohol concentration of 18.2 v / v% (corresponding to “Sake after the upper tank”). The component analysis value of sake obtained by splitting water was 15.5v / v% alcohol content, Sake degree +4.0, pH 4.4, acidity 1.1, amino acid degree 1.1 (however, acidity and amino acid degree are 0.1N NaOH mL / 10 mL).
得られた清酒１Ｌを５Ｌ容のキュービテナーに入れ、窒素ガスを吹き込み、液部とヘッドスペースガス置換を行った。初発の溶存酸素濃度は１．２ｐｐｍであった。次に、乳酸菌Lactobacillus curvatus（実施例２−１）、Leuconostoc citreum（実施例２−２）、又はLeuconostoc mesenteroides（実施例２−３）を１０5／ｍＬとなるように添加して、１５℃で６週間の静置培養を行った。培養開始２週間後と６週間後（終了時）の時点で、リンゴ酸濃度、乳酸濃度、および酢酸濃度をＨＰＬＣにて測定した。２週間後の測定結果を表２に、６週間後の測定結果を表３に示す。 1 L of the obtained sake was put into a 5 L cubice, and nitrogen gas was blown to replace the liquid part and the headspace gas. The initial dissolved oxygen concentration was 1.2 ppm. Next, a lactic acid bacterium Lactobacillus curvatus (Example 2-1), Leuconostoc citreum (Example 2-2), or Leuconostoc mesenteroides (Example 2-3) is added so as to be 10 5 / mL, and at 15 ° C. The stationary culture was performed for 6 weeks. The malic acid concentration, the lactic acid concentration, and the acetic acid concentration were measured by HPLC at 2 and 6 weeks (at the end) after the start of the culture. The measurement results after 2 weeks are shown in Table 2, and the measurement results after 6 weeks are shown in Table 3.
実施例２−１では培養２週間の時点で、実施例２−２と実施例２−３では培養６週間の時点でリンゴ酸濃度を１００ｍｇ／Ｌ以下の低い値に抑えることができた。特に、Lactobacillus curvatusを用いた実施例２−１では、培養２週間後にリンゴ酸濃度を７９ｍｇ／Ｌの低い値とすることができ、さらに培養６週間後ではリンゴ酸濃度を２９ｍｇ／Ｌとさらに低い値とすることができ、酢酸濃度も３２ｍｇ／Ｌと低い値であった。 In Example 2-1, the malic acid concentration could be suppressed to a low value of 100 mg / L or less at the time of 2 weeks of culture, and in Example 2-2 and Example 2-3 at the time of 6 weeks of culture. In particular, in Example 2-1 using Lactobacillus curvatus, the malic acid concentration can be set to a low value of 79 mg / L after 2 weeks of culture, and the malic acid concentration is further lowered to 29 mg / L after 6 weeks of culture. The acetic acid concentration was as low as 32 mg / L.
訓練された清酒技術者９名により官能評価試験を行ったところ、９名すべてが実施例２−１、実施例２−２、実施例２−３はバランスがよくやわらかい酒質であり、特に実施例２−１は味がくどくなく、まろやかさ・やわらかさが感じられ、白ワイン様の特徴ある香味良好な風味を有する酒質であると回答した。 A sensory evaluation test was conducted by nine trained sake technicians, all of which were of Example 2-1, Example 2-2, and Example 2-3, with a well-balanced and soft liquor quality. Example 2-1 replied that the taste was not harsh, the taste was mild and soft, and the wine had a characteristic flavor and good flavor like white wine.
実施例１と同様にして清酒の製造を行った。留後１６日目に醪を圧搾して上槽し、アルコール濃度１９．０ｖ／ｖ％の清酒（「上槽後の清酒」に相当）を得た。割水して得た清酒の成分分析値は、アルコール分１５．１ｖ／ｖ％、日本酒度＋４．３、ｐＨ４．５、酸度１．５、アミノ酸度１．２（但し、酸度、アミノ酸度は、０．１Ｎ ＮａＯＨ ｍＬ／１０ｍＬ）であった。 Sake was produced in the same manner as in Example 1. On the 16th day after the retention, the koji was squeezed and placed in the upper tank to obtain a sake (corresponding to “Sake after the upper tank”) having an alcohol concentration of 19.0 v / v%. The component analysis values of sake obtained by water splitting are as follows: alcohol content 15.1 v / v%, sake degree 4.3, pH 4.5, acidity 1.5, amino acid degree 1.2 (however, acidity, amino acid degree is 0.1N NaOH mL / 10 mL).
得られた清酒１Ｌを５Ｌ容のキュービテナーに入れ、窒素ガスを吹き込み、液部とヘッドスペースガス置換を行った。初発の溶存酸素濃度は１．８ｐｐｍであった。次に、乳酸菌Lactobacillus curvatus NBRC 12456株（実施例３−１）、Leuconostoc mesenteroides subsp. mesenteroides NBRC 3426株（実施例３−２）、同3832株（実施例３−３）、同12060株（実施例３−４）、同100496株（実施例３−５）、又はOenococcus Oeni NBRC 100497株（実施例３−６）を１０6／ｍＬとなるように添加して、２０℃で４週間の静置培養を行った。培養開始１週間ごとに４週間後（終了時）までリンゴ酸濃度、乳酸濃度、および酢酸濃度をＨＰＬＣにて測定した。４週間後の測定結果を表４、表５に示す。 1 L of the obtained sake was put into a 5 L cubice, and nitrogen gas was blown to replace the liquid part and the headspace gas. The initial dissolved oxygen concentration was 1.8 ppm. Next, lactic acid bacteria Lactobacillus curvatus NBRC 12456 strain (Example 3-1), Leuconostoc mesenteroides subsp. Mesenteroides NBRC 3426 strain (Example 3-2), 3832 strain (Example 3-3), 12060 strain (Example) 3-4), 100496 strain (Example 3-5), or Oenococcus Oeni NBRC 100497 strain (Example 3-6) was added to 10 6 / mL, and the mixture was allowed to stand at 20 ° C. for 4 weeks. Culture was performed. The malic acid concentration, the lactic acid concentration, and the acetic acid concentration were measured by HPLC every week after the start of the culture until 4 weeks later (at the end). Tables 4 and 5 show the measurement results after 4 weeks.
実施例３−１〜実施例３−６のすべてにおいて、リンゴ酸濃度を１００ｍｇ／Ｌ以下の低い値に抑えることができた。なお、菌数を１０6／ｍＬとなるように添加したことにより、培養１週間後の時点でリンゴ酸濃度を１００ｍｇ／Ｌ以下の低い値となっていた。 In all of Examples 3-1 to 3-6, the malic acid concentration could be suppressed to a low value of 100 mg / L or less. In addition, by adding so that the number of bacteria might be 10 < 6 > / mL, the malic acid density | concentration became a low value of 100 mg / L or less at the time of 1 week after culture | cultivation.
訓練された清酒技術者９名により官能評価試験を行ったところ、９名すべてが実施例３−１〜実施例３−６はバランスがよくやわらかい酒質であると回答した。 When the sensory evaluation test was conducted by nine trained sake technicians, all nine responded that Example 3-1 to Example 3-6 were well-balanced and soft.
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