JP6032621B2 - Method for producing sake with honey - Google Patents

Description

Detailed Description of the Invention

  The present invention relates to a method for producing sake, particularly fresh sake. In addition, the present invention relates to a method for producing fresh sake that imparts a new category of taste not found in Japanese sake.

Sake is a brewed liquor made transparent by filtering rice cake fermented with rice. The principle of its production is as follows. First, starch, which is the main ingredient of rice, is saccharified by the action of “Koji fungus”, and this is subjected to alcohol fermentation with yeast. This saccharification-fermentation process is carried out continuously and simultaneously, whereby the sake mash produces a high concentration of alcohol reaching 20%. Such high-concentration alcoholic fermentation is rarely seen among brewed sakes in the world. The raw sake is obtained by putting “salmon” obtained by this saccharification-fermentation into a cotton cloth bag, pressing and then filtering and refining (upper tank). Fresh sake is usually stored after heating (fired) to inactivate the enzyme to enhance its storability, and is also fired when bottled at the time of shipment.
Although the storage stability is improved by this firing, the fresh and fruity refreshing feeling peculiar to raw sake is lost. Therefore, it has been desired to increase the storage stability in the state of fresh liquor without burning.

On the other hand, when sake is compared to wine, which is the same brewed sake, both have much in common, such as being enjoyed with meals. However, wine includes sweet dessert wines or aperitifs such as precious wines, ice wines, straw wines, port wines, etc., but there are no products belonging to such categories in sake.
For many years, sake brewers have been passionate about pursuing refined quality such as mellowness, fertile taste, richness and refreshing drunk by refining the traditional methods of sake. Was to do. Therefore, the addition and mixing of other taste and fragrance components different from those of the original sake have hardly been considered. Not only that, but in this traditional industry, the addition of such dissimilar ingredients was more likely to be heresy and rather contraindicated.

  However, changes in eating habits and preferences in recent years are large, and even in the case of alcoholic beverages, conventional sake has been forced to be inferior due to being pushed by Western liquor. However, sake with a new taste like Ginjo Sake is also popular among young people, and this seems to suggest one direction toward the restoration of the status of sake.

Problems to be solved by the invention

  The present invention has been made in view of the above circumstances, and is a sake belonging to a new category that is not found in conventional sake, and maintains the fruity refreshing feeling of fresh sake without burning, and enhances storability. The purpose is to develop a sake that has a strong sweetness similar to that of dessert wine.

Means to achieve the task

  The above object is achieved by adding a honey material to koji obtained by subjecting raw material rice to alcoholic fermentation and then squeezing this to obtain fresh sake.

  That is, the production method of the present invention comprises a step of steaming raw rice to obtain steamed rice; a step of adding the sake mother, rice bran and water to the obtained steamed rice; A step of adding a honey material to the obtained koji; and a step of obtaining a honey-containing sake by placing the koji added with the honey material on the upper tank.

Detailed Description of the Invention

  In the present invention, the process up to the preparation of koji is the same as the conventional method for producing sake. On the other hand, the present invention is different from the conventional method for producing sake in that a honey material is added to the koji.

  The honey material in the present invention refers to a product having a bactericidal action, the main component of which is honey obtained by centrifuging a collected honeycomb, and collecting and filtering by means of squeezing or the like. The honey material preferably also contains other nutrients such as royal jelly, propolis, etc. taken from the honey nest. Moreover, the honeycomb itself in which all these components are retained is also included in the honey material of the present invention. Furthermore, processed honeys such as refined honey from which odors and colors have been removed, and sweetened honey added with other sugars of isomerized sugar are also included in the honey material of the present invention as long as they have a desired bactericidal action.

  The bactericidal action of the honey material used in the present invention is primarily due to the dehydrating action of fructose and glucose contained in the honey. That is, these monosaccharides can prevent bacterial growth by reducing the free water available to the bacteria. In addition, the bactericidal action of hydrogen peroxide and gluconic acid formed by the metabolic decomposition of glucose contributes to the sterilizing action of honey.

In addition, royal jelly contained in honey materials is a highly nutritious material that has been prized since ancient times, including protein, carbohydrates, fats, minerals, vitamins (especially vitamin B group, especially pantothenic acid), and has antibacterial action. Has been shown to have.
Furthermore, beeswax and propolis contained in the honey material are also referred to as bee crabs and have a function to reinforce the honeycomb and have a strong bactericidal action for preventing the propagation of pathogenic bacteria in the nest.

  The present invention enhances the preservation and storage of fresh sake without burning by the bacteriostatic action, antibacterial action and bactericidal action peculiar to the ingredients contained in the above honey material, It enables distribution in the market without losing the fruity exhilaration.

  On the other hand, the sweetness of honey has been known since ancient times, but the sweetness is derived from glucose and fructose contained in grapes, as in the case of precious wines and port wines. Therefore, the fresh sake of the present invention produced by adding honey materials to the lighted potato has the same sweetness as port wine and precious wine, which are prized as an aperitif and dessert wine. It pioneers a new genre that was never found in the world. In other words, it has a sweetness similar to that of dessert wine, in addition to the richness and umami unique to Japanese sake and the fresh and fruity exhilaration unique to fresh sake. Such a taste is highly likely to be accepted by the current youth, so it is expected to be a trump card for the sake revival.

  As the raw material rice in the present invention, the polished rice is used in the same manner as in the production of ordinary sake. The process of steaming the raw rice is for changing the α starch contained in the raw rice to β starch, and is the same as the conventional sake production process. The steamed rice thus obtained is charged with mash, rice bran and water. In the preparation, it is preferable to use a three-stage dip, a four-stage dip or the like, as in the case of normal sake production.

  When the pouring is complete, it is fermented at a temperature suitable for alcoholic fermentation. This fermentation process is performed at 10 ° C to 13 ° C in the same manner as in the production of normal sake, and the fermentation period is preferably about 20 to 23 days in three stages. By fermenting in this way, koji is obtained. In the case of refined sake excluding pure rice sake, for example, Honjozo, Daiginjo, etc., the usual production method includes a step of adding alcohol to the koji (al addition step). This step has the effect of stopping alcoholic fermentation and extracting the umami component in the koji produced by fermentation. The amount of alcohol added in the al addition step is usually 500 to 600 liters of 30% alcohol per 1,000 kg of white rice. However, it can be appropriately increased or decreased according to the characteristics required for the final product.

  In the present invention, the honey material described above can be added together with the conventional addition of alcohol. If alcohol fermentation continues even after adding honey ingredients, glucose and fructose contained in honey will be consumed in alcohol fermentation, and sweetness may be reduced. You can also However, as with the method for producing pure rice sake, there is also a method in which honey materials are directly added and fermented at the time of koji without using al-added. As described above, as the honey material, a honey material collected from a nest box and collected and filtered by means such as centrifugation can be used. However, since the sake is finally squeezed and filtered in the upper tank process, nest fragments may remain in the added honey. Furthermore, the honeycomb collected from the nest box, that is, the nest may be added as it is or after being crushed to an appropriate size. This is preferred because all nutritionally or bactericidal useful honey materials including honey, propolis, royal jelly and beeswax can be incorporated into the product. The addition amount of the honey material is not particularly limited, and can be appropriately increased or decreased depending on the intended storage period of the raw sake and the desired degree of sweetness. However, in order to obtain sufficient storage stability and sweetness, it is generally preferable to add 500 g to 1500 g of honey material as nests before centrifugation collected from a honey nest box to 110 liters of straw. .

Action

  As is clear from the above description, according to the present invention, the storage of raw sake can be enhanced without performing burning by the action of the added honey material. That is, even if it is stored for 1 year or more at room temperature without firing, it is possible to prevent rancidity such as generation of turbidity due to fire-disappearing bacteria and generation of odor due to oxidation, as in the case of conventional raw sake, so that it can be distributed at room temperature. In addition, by adding the original sweetness of honey, it is possible to obtain a fresh sake having a strong sweetness similar to that of dessert wine. Such sake has never been offered to the world.

  In particular, the production method of the present invention has the advantage that it can be carried out in almost the same process as the conventional method for producing sake, since it is only necessary to add honey material to the koji in a process corresponding to the conventional alcohol addition process. ing.

  In addition, although the above-mentioned honey liquid is added to and mixed with the conventional squeezed raw sake, the raw sake with the sweetness of honey can be obtained. The advantages of the present invention compared to that case are as follows.

  That is, when a honey material is added at the stage of koji, the familiarity between this additive and koji is improved, and a milder taste can be obtained. In that case, the addition of the honey material can be performed together with the addition of alcohol in the al addition step. In particular, when the honeycomb is used as the honey material, or when the crushed pieces of the honeycomb are used, components such as royal jelly and propolis can be extracted and added with alcohol, so that the honey material can be added efficiently and universally. it can.

  In addition, even when the honeycomb itself or its crushed pieces are added to the cocoon as it is, the cocoon is filtered through the filter cloth in the subsequent upper tank process, so that impurities such as the crushed knives of the nest are mixed into the sake. Can be prevented. Moreover, since the beeswax etc. which comprise a honeycomb will also melt | dissolve in a cocoon, it is not necessary to add the new process which is not contained in the conventional manufacturing process in order to remove a foreign material.

The present invention will be further described below with reference to examples.
First, 225 g of polished rice refined to 60% of the polished rice ratio was washed, soaked, drained, steamed, allowed to cool, and then inoculated with a commercially available koji mold for sake. I got a spear.
Next, 450 g of polished rice polished above was washed, dipped, drained, steamed and then allowed to cool to obtain steamed rice.
Next, the above rice bran and steamed rice are mixed with 700 ml of pumped water, and 20 ml and 4 ml of seed yeast (2 × 10 ⁸ pieces / ml) and lactic acid (10-fold diluted solution) are mixed with each other. The yeast was saccharified and fermented at 15 ° C. for 15 days, and the yeast was vigorously grown in a sugar solution containing an acid to prepare a liquor mother.
400 g of rice bran (converted to raw rice), 950 g of steamed rice (same as above) and 1150 ml of pumped water were mixed (initial addition) with 1200 ml of the above-mentioned sake mother, and this was fermented for 48 hours to obtain initial addition rice bran.
Steamed rice 2075 g (raw rice equivalent), rice bran 625 g (same) and 3250 ml of pumped water were mixed (mealing) with the above-mentioned initial rice bran, and this was fermented for 24 hours to obtain Nakazoe rice bran.
Mixing (distilling) 3450 g of steamed rice (converted to raw rice), 825 g of rice bran (same) and 6250 ml of pumped water into the above-mentioned Nakazoe koji and fermenting and maturating it at 10 to 13 ° C. for 20 days. Obtained.
1 kg of Japanese honeycomb from the apiary nest box was crushed and added to a small block.

  Next, two days after the addition of the honey material as described above, the sake was obtained by performing the filtration process of the koji by the same upper tank operation as before, and obtained a fresh sake. The rich taste of raw Japanese sake overlapped, giving it a unique taste unlike any other traditional sake. Because the richness of sake was added, its sweetness was completely different from that of precious wine. However, when it was placed in the upper tank, all the solids of nests added to the koji were dissolved and were not observed with the naked eye. If solids (possibly beeswax) remain, they are separated into the squeezes in the upper tank and are not mixed into the sake.

The fresh honey-containing sake thus obtained was bottled without burning and stored in a storage room at room temperature (24 ° C. to 25 ° C.). After visually inspecting and tasting after 6 and 12 months, the appearance was not changed at all, and the taste and aroma were hardly changed. It is well known that when unburned raw sake is stored under the same conditions, it causes rancidity due to the propagation of burnt-off muscles and becomes cloudy due to the formation of a precipitate. Therefore, in the present invention, it is clear that the addition of the honey material suppresses the propagation of the burnt down muscles and maintains the quality of the raw sake.
Furthermore, after 18 months of opening and tasting, the taste did not change without causing cloudiness.

Claims (1)

Steaming raw rice to obtain steamed rice;
Adding the sake mother, koji and water to the resulting steamed rice,
A step of fermenting the obtained impregnated raw material to obtain koji;
Adding a honey material to the resulting koji;
A step of obtaining a honey-containing sake with a top tank containing the honey material;
The obtained sake is stored and / or distributed at room temperature without burning,
The method for producing raw sake, wherein the raw sake does not cause rancidity during the storage and / or distribution.