JP6592732B2 - Sake mother production method by parallel growth of lactic acid bacteria and yeast - Google Patents

Description

  The present invention relates to a method for producing a liquor that grows a liquor in a short period of time without using lactic acid.

  The production process of sake is mainly made by inoculating steamed rice with koji mold spores to make koji, and the resulting koji, prepared water, steamed rice and yeast are added to the sake mother (original) In parallel with the brewing process to prepare the rice cake, the brewing process to add koji, steamed rice and brewed water to the mash (original) to prepare koji (moromi), saccharification by koji and alcohol fermentation by yeast The moromi process, the upper tank process for squeezing raw sake from the moromi, and then, if necessary, squeezing, filtering, burning, Sake is made through storage and aging.

  Here, in the erection process, the brewing method of the mother is classified into “Kimoto” and “Sokujo”.

  “Ikumoto-kei” is a traditional nurturing method for sake mothers that has continued since the Edo period. After two weeks, lactic acid bacteria are taken from the brewing environment to produce lactic acid, and after removing germs and wild yeast, yeast is added. In addition, it is a method of making a liquor mother over two weeks. However, this method requires advanced management techniques, and the period during which the mother is cultivated is as long as about 4 weeks. Therefore, during the warm winter, the risk of moromi rot and rancidity due to harmful microorganisms that have propagated in the mother. There was a problem that became larger.

  “Fast brewing” was developed by the National Brewing Laboratory (currently the National Institute of Liquors) in 1909 to solve the above-mentioned problems of “Ikumoto” Separately cultivate lactic acid bacteria in advance to cultivate lactic acid bacteria, and add lactic acid when brewing koji in the water and adding it to the water. It is a method of standing up. According to Hayatomoto, the brewer's mother can be trained in about two weeks, so most of the sake that is currently produced is nurtured by the brewer. ing.

  In recent years, further improvements have been made to the method of nurturing sake mothers based on the raw system. For example, in Japanese Patent Application Laid-Open No. 2004-305015, a liquor mother is charged into a special tank with a temperature-controllable stirrer, and after being stocked, saccharified and sterilized by stirring, lactic acid bacteria are added, Has disclosed a method for producing a lipase (Patent Document 1).

  Japanese Patent Laid-Open No. 2001-314182 discloses that when cultivated in a medium for lactic acid bacteria containing calcium carbonate at a low temperature of 15 ° C. or less, it grows quickly and has a large halo formation due to dissolution of calcium carbonate, and has a high ability to produce lactic acid. A method for producing sake that eliminates the addition of lactic acid for brewing and the process of growing a sake mother by selecting high-temperature fermentable lactic acid bacteria and adding the low-temperature fermentable lactic acid bacteria and syrup to yeast is disclosed. (Patent Document 2).

  Furthermore, in Japanese Patent Application Laid-Open No. 11-46748, a lactic acid bacterium excellent in proliferating ability and lactic acid producing ability at low temperature is separated and selected from a mountain waste liquor, and the selected lactic acid bacterium is added to chickenpox and lactic acid at 20 ° C. A method for producing a liquor, which is fermented, added with steamed rice and yeast and charged at 20 to 25 ° C. to grow the liquor, is disclosed (Patent Document 3).

JP 2004-305015 A JP 2001-314182 A JP-A-11-46748

  Improvements to the method of nurturing fast-brewed brewers that have been proposed so far require special equipment, and it is necessary to breed and select lactic acid bacteria that are excellent in low-temperature growth and lactic acid production. Large-scale capital investment and special lactic acid bacteria breeding technology were necessary.

  Then, an object of this invention is to provide the cultivation technique of the liquor mother which can raise a liquor mother in a short time, without using special equipment and lactic acid bacteria.

  In order to solve the above-mentioned problems, the present invention heats syrup and sterilized steamed rice with syrup and pasteurized water, and saccharification and sterilization process, and the obtained saccharified product until a suitable temperature for growth of lactic acid bacteria is reached. The present invention provides a method for producing a liquor having a cooling step, a step of adding lactic acid bacteria and yeast to a saccharified product, and a parallel growth step of growing lactic acid bacteria and yeast in parallel.

  According to the method for producing a liquor of the present invention, a special apparatus can also produce a liquor in 8 to 12 days without using special lactic acid bacteria. In addition, by such a method for producing a sake mother, it is possible to produce a sake having a flavor utilizing the characteristics of lactic acid bacteria and yeast.

It is the figure which performed the comparison of the manufacturing method of the conventional raw origin type | system | group and quick-brewing type liquor, and the parallel breeding type liquor of this embodiment. It is a figure for demonstrating the process of the manufacturing method of the liquor of this embodiment. It is a figure which shows the analysis result of the alcohol concentration, Baume degree, acidity, and amino acid degree in the liquor mother of this embodiment.

  An embodiment of the present invention will be described. FIG. 1 is a diagram comparing the production methods of conventional raw and quick brewing liquors and the parallel growing liquors of the present embodiment. Moreover, FIG. 2 is a figure for demonstrating the process of the manufacturing method of the liquor of this embodiment.

  The manufacturing method of the liquor mother which concerns on this embodiment improves the original preparation process in the sake manufacturing process. The koji-making process in which steamed rice is sprinkled with koji mold spores to change the starchy starch of the rice into glucose can be carried out by a conventionally kneading process.

  In the manufacturing method of the liquor mother of this embodiment, that is, the erection process, first, the koji and the feed water are put into a koji or tank called “Motoke” used in conventional sake production. Then, mix well and prepare a water tank. If it is a conventional quick brewer, lactic acid is added here, but in this embodiment, lactic acid is not added. Minamata and steamed rice are heated and the starch of the steamed rice is saccharified to increase the sugar content, and various bacteria are sterilized by heating (saccharification / sterilization process).

  Here, from the viewpoint of preventing contamination with various bacteria, the saccharification / sterilization step is preferably performed at 50 to 60 ° C.

  The obtained saccharified product is then cooled until a suitable temperature for growth of lactic acid bacteria is reached (cooling step). In this embodiment, it is preferable that cooling temperature shall be 10-50 degreeC from a viewpoint which carries out parallel growth of lactic acid bacteria and yeast after that. The cooling method is not particularly limited and may be left to cool naturally or rapidly using ice cold water or the like, but from the viewpoint of preventing contamination of bacteria and shortening the growing period, ice cold water or the like may be used. It is preferable to cool rapidly.

  Thereafter, lactic acid bacteria and yeast are added to the saccharified product (lactic acid bacteria / yeast addition step). Here, the lactic acid bacteria and yeast can use the lactic acid bacteria and yeast used for normal sake manufacture, and it is not necessary to use special lactic acid bacteria and yeast in order to implement this embodiment. In order to produce lactic acid in a short period of time, it is preferable to use a lactic acid bacterium having a high ability to produce lactic acid. For example, when using Lactobacillus sakei KLB318aC (Shirakami lactic acid bacteria Sakei KLB318aC), the resulting sake is less likely to produce a fermentation odor and fermentation taste inherent to lactic acid bacteria, and the aroma characteristics of yeast are not inhibited, It is particularly preferred because it can produce a sake with a peculiar flavor that does not feel sour and leaves a sweetness derived from ingredients.

  Yeast can be added at an arbitrary timing after the addition of lactic acid bacteria. That is, although lactic acid bacteria and yeast may be added at the same time, the quality of the finally obtained liquor can be changed by changing the timing of adding lactic acid bacteria as appropriate during an arbitrary time. For example, when lactic acid bacteria and yeast are added at the same time, a liquor / sake having a low acidity tendency is obtained, and when yeast is added 24 hours after the addition of lactic acid bacteria, a liquor / sake having a conventional acidity tendency is obtained.

  Even if yeast is added after 24 hours have passed since the addition of the lactic acid bacteria, the brewer's mother can be obtained, but the merit of the present invention that the growth period of the brewer's mother can be shortened cannot be obtained so much. It is preferable to add yeast within 24 hours from the beginning. In particular, from the viewpoint of growing lactic acid bacteria and producing lactic acid at an early timing, it is preferable that yeast is added about 24 hours after the addition of lactic acid bacteria.

  Next, lactic acid bacteria and yeast are grown in parallel (parallel growth process). At this time, lactic acid bacteria proliferate and produce lactic acid, increasing the acidity in the liquor. Thereby, it comes to have resistance against contamination of various bacteria. Yeast also grows in competition with lactic acid bacteria, and the yeast cell concentration in the liquor mother increases. As the yeast cell concentration increases, alcohol is accumulated in the liquor mother. When the alcohol concentration in the liquor increases and the lactic acid bacteria cannot grow, the lactic acid bacteria are culled and the yeast becomes the dominant liquor.

  In the parallel growing step, it is preferably carried out at 15 to 40 ° C., more preferably 20 to 30 ° C. in consideration of the optimum temperature for growing lactic acid bacteria and the optimum temperature for growing yeast.

  By implementing the above process, in this embodiment, a liquor mother can be raised in 8 to 12 days. Completion of the liquor can be determined based on whether the acidity has reached the target value or whether the alcohol has reached a concentration at which lactic acid bacteria cannot grow.

  After the sake mother is completed, the rice bran (original) is added with koji, steamed rice, and brewed water to add koji (moromi), and the koji (moromi) process in which saccharification with koji and alcohol fermentation with yeast are performed in parallel, koji The upper tank is squeezed from moromi, and then, if necessary, it is desired through steps such as towing, filtering, burning, storage and aging. Sake can be produced.

1. Production of liquor mother by parallel growth 120 L of charged water and rice bran (24 kg equivalent to white rice) obtained by koji making in advance were put into a tank. By adding 48kg of steamed rice to this rice bran and heating it to 50-60 ° C with stirring while stirring, saccharification of steamed rice and sterilization by heating are performed for 7 hours. A saccharified product was obtained.

  Next, 20 to 40 liters of ice-cold water was added to the charging bowl, and the product temperature was cooled to 30 to 40 ° C. To the cooled saccharified product, Lactobacillus sakei KLB318aC (Shirakami lactic acid bacteria KLB318aC) was added as a lactic acid bacterium. Thereafter, the lactic acid bacteria were cultured for 24 hours at 30 to 40 ° C., which is a suitable temperature for growing the lactic acid bacteria. After 24 hours, Saccharomyces cerevisiae in-house storage strain No. No. 5-11 was added. And lactic acid bacteria and yeast were grown in parallel at 20-30 ° C. for 4 days. During this time, lactic acid bacteria proliferated and lactic acid accumulated, and yeast proliferated and the alcohol concentration increased.

  Then, it cooled for 6 days so that product temperature might be set to about 6 degreeC, and the liquor mother was aged. After confirming that the acidity reached 6.0 and the alcohol concentration reached 8%, the desired liquor mother was completed. The number of days required for nurturing this brewer (original standing process) was 12 days.

2. Analysis of liquor The analysis of the alcohol concentration, baume, acidity and amino acid content of the liquor from the addition of the lactic acid bacteria to the completion of the liquor was conducted according to the analysis method prescribed by the National Tax Agency. The results are shown in Table 1 and FIG.

(1) Alcohol concentration The alcohol concentration is a volume percentage (%) of ethanol in a liquor at a temperature of 15 ° C. The analysis was measured using a vibration density meter.

(2) Baume degree Measured with a vibration densitometer. The Baume degree of a liquid having the same specific gravity as that of distilled water at 4 ° C. is set to 0, a value having a specific gravity smaller than that is + (plus), and a value having a high specific gravity is − (minus).

(3) Acidity The acidity represents the total amount of acids such as succinic acid, citric acid, malic acid and lactic acid contained in sake. A 10 ml sample was neutralized and titrated with a 0.1N aqueous sodium hydroxide solution, and the volume (ml) of sodium hydroxide required for the titration was defined as acidity. A mixed indicator (bromothymol blue and neutral red) was used, and the end point was the time when the color changed from red to light green.

(4) Amino acid content The amino acid content is an index of the content of about 20 types of amino acids contained in the liquor. The analysis method first neutralizes only the acid in the sample with a 0.1N sodium hydroxide aqueous solution, then blocks the amino group of the amino acid by adding a neutral formalin solution, and again a 0.1N sodium hydroxide aqueous solution. Was added to titrate the amino acid content. Phenolphthalein was used as an indicator, and 10 ml of a sample was neutralized with a 0.1N sodium hydroxide aqueous solution (the color was from colorless to pink), and 5 ml of a neutral formalin solution was added (returned from pink to colorless). The solution was neutralized again with a 0.1N sodium hydroxide aqueous solution (the color was from colorless to pink), and the volume (ml) required for the titration was defined as the value of amino acid degree.

  Usually, the amino acid degree of a quick brewing liquor using lactic acid is about 0.8 to 1.0, whereas according to the method for producing a liquor of the present invention, the amino acid degree is 1. It increased about 0-2.0. Therefore, it was speculated that the growth of lactic acid bacteria in the liquor was involved in amino acid production.

3. Sensory evaluation of refined sake The sake mother produced in 1 above is a brewing process in which mash, steamed rice, and brewed water are added to prepare mash, and saccharification by mash and alcohol fermentation by yeast are performed in parallel. The desired sake was obtained through the process, the upper tank process for squeezing raw sake from the moromi. The obtained sake was subjected to sensory evaluation by a brewing engineer.

  As a result, the sake prepared using the liquor produced in 1 above was “scented and light taste”, “is characterized by acid that seems to be due to lactic acid bacteria”, “ And the system (diacetyl odor) has a low profile. ”,“ Sake quality that is easy to drink. ”Is obtained, and overall, it is a sake that has no roughness peculiar to new sake and has a smooth touch. There was found. Table 2 shows the component analysis results of the sake obtained.

Claims (6)

A method for producing a liquor,
A saccharification and sterilization process for heating and saccharifying and sterilizing steamed rice with syrup made of koji and prepared water;
Cooling the obtained saccharified product until a temperature suitable for growth of lactic acid bacteria is reached;
A step of adding lactic acid bacteria saccharified,
Adding yeast 24 hours after adding lactic acid bacteria;
A parallel growth process for growing lactic acid bacteria and yeast in parallel;
A method for producing a liquor mother.   The method for producing a liquor mother according to claim 1, wherein the saccharification and sterilization step is performed at 50 to 60 ° C.   The manufacturing method of the liquor mother of Claim 1 or 2 whose said cooling temperature is 10-50 degreeC. The method for producing a liquor according to any one of claims 1 to 3 , wherein the parallel growing step is performed at 20 to 30 ° C. The method for producing a liquor according to any one of claims 1 to 4 , wherein the parallel growing step is carried out in 8 to 12 days. The manufacturing method of the sake which has the manufacturing method of the liquor mother of any one of Claims 1-5 .