JP6820992B1 - How to make sake from brown rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing sake using brown rice as a raw material. In the above method, ordinary brown rice is used, and after soaking and steaming, amazake jiuqu is subsequently placed in a saccharification tank, sealed, and kept warm at 24-28 ° C. for culturing. Then, the temperature of the workplace is adjusted to 6 ° C. or higher and 10 ° C. or lower to suppress yeast activity, and at the same time, the starch of rice is decomposed and liquefied and saccharified while leaving partial activity of saccharified mold. It is then squeezed or watered to perform a primary fermentation containing sake lees and then squeezed to separate the protein- and fat-rich solid rice outer layer and pump the clear liquid into a fermenter. After secondary fermentation, it is sterilized, clarified and filtered to obtain sake. The method of the present invention uses brown rice as a raw material, does not require an outer layer polishing process, has a pure and clear mouthfeel, and produces sake in which total acid and amino nitrogen and various sensory indicators match the characteristics of Daiginjo. Can be manufactured. The total raw material and production cost can be reduced by 50% or more as compared with the existing production process of sake. [Selection diagram] None

Description

The present invention belongs to the technical fields of fermentation and brewing, and specifically provides a method for producing sake using brown rice as a raw material. In this method, by controlling the fermentation of microorganisms, the microorganisms appropriately and regularly decompose and ferment various components of rice, and the characteristics and quality of ginjo and daiginjo are made from brown rice that does not require a rice polishing rate. It has been realized to brew sake with.

Sake is a national sake of Japan, with an alcohol content of 14% to 17% (V), and is characterized by a soft, smooth, sweet and refreshing taste. Existing sake is a brewed sake produced by fermentation, squeezing, and sterilization using polished rice with a low protein and fat content as a raw material, and using rice jiuqu or an enzyme preparation as a saccharifying agent. In the process of making sake, proteins and minerals cause the unpleasant taste of sake, and the lower the protein and fat content in the raw rice, the smoother the taste of the produced sake, so be very careful with the raw rice of sake. select. Not only is it required to have a low protein and fat content in the rice, but it is also necessary to select rice with a high starch content, and the outer layer part with a high protein and fat content is polished off, and the center of the rice with a high starch content. It is convenient to brew leaving only the part. In ordinary ordinary rice, these components of fat, protein and starch are relatively mixed and the distribution is relatively uniform, so it is difficult to separate protein, fat and starch, so the selection of raw materials is large. The cost of raw materials is increasing.

In the production of sake, it is required to control the rice milling rate of commonly used raw materials to 10% to 75% (Note: 10% to 75% refers to the rate of rice excluding rice husks, the smaller this value is. It shows that the rice milling rate is high, and 100% is early rice). The rice polishing rate of the raw material in most sake is around 75%, that is, around 25% of the outer layer is removed. Of these, Junmai Ginjo controls the rice polishing rate to 60% or less, and Junmai Daiginjo controls the rice polishing rate to 50% or less. In comparison, the rice milling rate of the rice we eat in our daily lives is between 90-92%, that is, we are removing only 8-10% of rice bran. In sake brewing, the higher the rice polishing rate, the richer and richer the aroma of rice in the sake, and the lower the rice polishing rate, the more refreshing aroma of flowers and fruits in the sake, and the smoother the mouthfeel. is there. In order to reduce the rice milling rate, a relatively large amount of surface layer is polished off, and if the ratio of protein and fat in the central part of the polished rice is relatively low, the aroma and mouthfeel of sake is pure and refreshing, and the original rice Can express the taste of. However, polishing raw rice requires more rice to be consumed in order to produce the same amount of sake, which greatly increases the cost of raw materials. Furthermore, in addition to containing protein and fat, the outer layer of rice also partially contains starch, and if the outer layer is polished off, a large amount of raw material is lost and the production rate of sake is lowered. In the production of ordinary sake, the maximum production rate from 1 ton of brown rice is 1.5 tons of sake. In addition, rice milling increases the brewing process, and it is necessary to allocate rice polishing equipment and workers independently, which increases the manufacturing cost.

Amazake Jiuqu is a saccharifying bacterium and yeast preparation, and the microorganisms contained are mainly Rhizopus, mucor and a small amount of yeast. During the fermentation process, saccharifying bacteria first break down starch in rice into glucose, then break down proteins into amino acids, and then a small amount of yeast converts glucose into alcohol by glycolysis. Amazake Jiuqu can also be used for brewing sake, but Amazake Jiuqu contains yeast in addition to saccharifying bacteria, and the process of fermenting while saccharifying occurs easily during the brewing process, so sake brewing using Amazake Jiuqu is a raw material. Is more demanding. Chinese yellow liquor actually has the same origin as sake. Huangjiu uses unpolished, complete or glutinous rice, which is fermented while saccharifying during the brewing process, resulting in a large amount of protein and fat in the outer layer of rice being hydrolyzed into the liquor, which is complex and rich. It brings a nice taste and mouthfeel.

The present invention is a method for producing sake using brown rice as a raw material, which is provided in order to solve the troublesomeness of processing the raw material of existing sake and the high production cost. The method is an ordinary brown rice that does not require a rice polishing ratio, in which microorganisms appropriately and regularly decompose and ferment various components of rice by controlling the microbial activity, which is a characteristic of ginjo or daiginjo. It is possible to realize the brewing of sake having the above, and it is possible to greatly improve the productivity of sake and reduce the production cost of sake.

In order to solve the above technical problems, the present invention provides a method for producing sake using brown rice as a raw material. The specific process is as follows.
(1) Using brown rice as a raw material, wash it thoroughly until the water becomes clear, then add water and soak for 4 to 8 hours.
(2) The rice soaked in the step (1) is drained, steamed, and then cold water is steamed to bring the temperature to 22 to 28 ° C., and amazake koji at a ratio of 0.3 to 0.5% based on the weight of the dried rice. Mix in. After that, it is placed in a saccharification tank, the steamed rice is flattened, a dent is made in the center, and after sealing, the mixture is kept warm in a culture room having a temperature of 24-28 ° C. to activate saccharified mold for 20 to 28 hours.
(3) The steamed rice activated by the saccharified mold in the step (2) is transferred into a saccharification chamber at a constant temperature. The temperature of the saccharification chamber is set higher than 6 ° C. and lower than 10 ° C., and under this temperature condition, the saccharified mold in the amazake koji decomposes starch and converts it into a sugar solution. Yeast and other germs are in a cold dormant state and open the lid under cold conditions for aerobic saccharification. The saccharification time is longer than 3 days and shorter than 5 days. In the saccharification process, the sugar solution in the dent keeps the steamed rice surface moist.
(4) The steamed rice saccharified in step (3) is directly pressed to separate the outer layer of rice containing protein and fat. Then, water is added to the squeezed liquid to adjust the sugar content to 25% to 35%, and then fermented at room temperature for 10 to 15 days to obtain a sake stock solution.
Alternatively, water is added to the steamed rice saccharified in step (3) at a ratio of 1: 0.5 to 2 based on the weight of the dried rice, sealed and subjected to primary fermentation, and the fermentation temperature is 18 to 22 ° C. , The time is 1 to 7 days. After that, the raw material liquid for which the primary fermentation has been completed is squeezed, the rice outer layer containing protein and fat is separated, the clear liquid is transferred to a fermentation can, and the secondary fermentation is performed at room temperature for 10 to 15 days to obtain a sake stock solution. ..
(5) The undiluted sake obtained after fermentation in step (4) is sterilized by Pasteur at 62 to 65 ° C., kept warm for 28 to 32 minutes, and then rapidly cooled to 30 ° C. or lower. Let stand for 3 to 7 days to clear, filter, and obtain a clear, pure-tasting, refreshing sake.
(6) When the sake produced in step (5) is transferred to a storage can and aged for 10 to 15 days, it can be dispensed into cans and shipped.

As a preferred technical proposal of the present invention, in the step (3), the sugar solution in the dent is evenly applied to the surface of the steamed rice every 1 to 4 hours to moisturize and allow it to stand.

As a preferred technical proposal of the present invention, when the starch residual rate of the steamed rice measured in the saccharification process of the step (3) is lower than 5%, it is considered that the saccharification is completed.

As a preferred technical proposal of the present invention, in the step (5), a precipitant is added in an amount of 200 g to 800 g / 1 ton of sake stock solution during the sterilization process or after the sterilization is completed, and the precipitant is diluted with water and then sake. Add to undiluted solution. When the precipitant is added during the sterilization process, bentonite is used as the precipitant, and the weight ratio of bentonite and purified water is 1:10. When adding the precipitating agent after the completion of sterilization, the precipitating agent is gelatin, chitosan, fish paste or egg white powder. Of these, the weight ratio of gelatin, chitosan and purified water is 1: 15 to 20.

Through many years of research, the applicant of the present invention has experimented with the biological reactions of fermented rice liquor in various temperature ranges, and found that when various microorganisms in sake koji face various temperatures, their biological activities are different. I'm discovering. Of these, yeast loses its activity completely when it is at a temperature of 10 ° C. or lower; saccharified molds (Rhizopus, Aspergillus communis) can retain the activity of partially decomposing starch and converting it into sugars, 6 Below ° C, starch degradation ceases. For this reason, the difference in the critical points at which these two types of microorganisms (saccharified mold and yeast) that coexist in sake koji are dormant due to low temperature is named "difference in low temperature critical value in microbial activity".

The present invention uses ordinary brown rice as a raw material, and it is not necessary to polish off the outer layer. After washing, soaking, and steaming, amazake jiuqu is added to activate saccharified mold. After that, yeast fermentation can be suppressed at a low temperature lower than 10 ° C., and at the same time, the saccharified mold can decompose starch and convert it into a sugar solution at a temperature higher than 6 ° C. Substances such as proteins and fats in the outer layer of rice are not decomposed within the temperature range, adhere to the outer layer of rice in a solid state, and can be easily separated in a later pressing step. When the steamed rice after saccharification is directly pressurized, sake can be fermented and brewed at room temperature. After adding water, primary fermentation is carried out for 1 to 7 days while containing sake lees, yeast moderately decomposes and ferments components such as proteins in the outer layer of rice, and then squeezes, and then squeezes, clear. The liquid can also be secondarily fermented at room temperature. When the fermentation is finished, sterilized and clarified, high quality sake can be obtained, and fermentation containing sake lees can improve the taste of sake. By freely controlling the degree to which yeast decomposes components such as proteins in the outer layer of rice, sake with various qualities or characteristics from pure rice sake to Daiginjo is brewed. By controlling certain microorganisms in sake koji alone, the pre-stage of sake brewing can allow saccharified mold to decompose only starch and convert it to sugar, and after saccharification is complete, the raw material protein or other components. Since the degree of yeast fermentation and decomposition can be controlled arbitrarily, it is possible to brew sake of the quality of Ginjo and Daiginjo using ordinary brown rice, even if it does not need to be polished (rice polishing ratio). it can.

The beneficial effects of the present invention are as follows.
(1) The raw material used in the present invention may be ordinary brown rice or rice for sake production. It does not need to be polished (that is, rice polishing rate) and is used for direct steaming and fermentation. It does not waste the starch contained in the rice, the utilization rate of the raw material is higher, and the raw material and pretreatment costs are significantly reduced.

(2) In the brewing process of the present invention, the brewing process of sake was reduced except for the rice milling process. There was no need to install other rice milling workshops, equipment, and personnel, which significantly reduced manufacturing and manpower costs and increased manufacturing efficiency. It can be expanded 5 to 10 times more than the production capacity in the area of the same brewing production site.

(3) In the brewing process of the present invention, it is only necessary to control the saccharification temperature and the late fermentation temperature, and the manufacturing operation of the process is simpler, standardized, and the labor cost is 50% lower than the equivalent production amount. The above can be reduced.

(4) In the present invention, by adjusting the ratio of adding water and the fermentation time containing sake lees, the degree to which yeast decomposes components such as proteins in the outer layer of rice can be freely controlled, and the degree of decomposition from pure rice sake can be increased. It is possible to brew sake with various qualities or characteristics up to Ginjo.

Hereinafter, the present invention will be further described in combination with examples.

In the method for producing sake provided in Example 1, the specific steps are as follows.
(1) Wash 100 kg of ordinary rice thoroughly until the water is clear, add 300 kg of water, and soak for 6 hours. After that, the water is drained, steamed in a rice steamer, and then cooled with cold water to 22 to 28 ° C.
(2) Place the steamed rice that has been cooled and drained in step (1) on a table for mixing the jiuqu, sprinkle lightly until there are no lumps of steamed rice, and mix 500 grams of amazake jiuqu. It is then placed in a stainless steel saccharification tank, which measures 120 cm in length, 60 cm in width and 60 cm in height, and also makes two indentations in the middle of the steamed rice to favor heat dissipation and observation. .. After that, the saccharification tank is sealed and transferred to the culture chamber. The temperature is set to 24 to 28 ° C., the time is 20 to 28 hours, and the standard is that the steamed rice smells of light amazake.
(3) The steamed rice activated by the saccharified mold in the step (2) is transferred to a low-temperature saccharification workshop. The decomposition of saccharified mold into starch is aerobic saccharification, which opens the lid of the saccharification tank. The sugar solution in the dent can be scooped up evenly on the surface of the steamed rice every 1 to 4 hours to keep the steamed rice moist and at the same time lower the temperature in the middle of the steamed rice. The temperature of the saccharification workshop is set to 6 ° C. or higher to maintain the activity of Rhizopus, and lower than 10 ° C. to suppress the yeast activity at a low temperature to prevent yeast from degrading sugar and proteins in the outer layer of rice. At the same time, it prevents yeast from producing acid and degrading fat, ensuring that at the end of saccharification, the protein and fat attached to the outer layer of rice and the outer layer of rice remain completely solid. When the starch residue rate of steamed rice measured after saccharification for 4 days is lower than 5%, it can be considered that saccharification is completed.
(4) The steamed rice and the saccharification tank that have been saccharified in the step (3) are transferred to the fermentation chamber, and water is added at a ratio of 1: 1.2 based on the weight of the dried rice to perform the primary fermentation. It is sealed and fermented for 48 hours, and after the fermentation is completed, the raw material liquid after fermentation is squeezed to separate the complete outer layer of rice in a solid state rich in protein and fat. The clear liquid is pumped into a fermentation can at a fermentation workshop and secondary fermentation is performed at a temperature of 18 to 22 ° C. for 15 days to obtain a sake stock solution.
(5) The undiluted sake solution that has been fermented in step (4) is pumped into a sterilized can, and bentonite is added at 500 g / 1 ton of undiluted sake solution. Before addition, bentonite and purified water are uniformly dissolved at a weight ratio of 1:10 and added to the undiluted sake solution. Start stirring, heat to 65 ° C., keep warm for 30 minutes, then rapidly cool to 25 ° C. and pump into a settling can. After precipitating for 5 days and filtering with diatomaceous earth, it is possible to obtain sake that is clear, has a pure mouthfeel, has an elegant aroma of rice, and emits a pale green leaf aroma. When this is transferred to a storage can and aged for 10 to 15 days, it can be dispensed into the can and shipped.

The sake brewed in Example 1 has an alcohol content of 15.7, total sugar of 1.3%, total acid of 0.28%, and amino nitrogen of 0.19%, and the quality is that of Junmai Daiginjo. Close to. In total, 2.5 tons of sake can be produced per ton of brown rice.

The method for producing sake provided in Example 2 is to obtain sake having a purer taste. Steps (1) to (3) are the same as in Example 1, and the raw material liquid of steamed rice that has been saccharified in step (4) is squeezed to separate the outer layer of rice. Purified water is added to the clear liquid to adjust the sugar content to 35%, and the fermentation is carried out by pumping into a fermentation can. The fermentation temperature is 18 to 22 ° C., and the fermentation time is 15 days. Then, based on the step (5) of Example 1, the sake is sterilized, precipitated, and filtered.

The sake produced in Example 2 is a sweet sake, and as a result of measurement, the alcohol content is 15%, total sugar is 7%, total acid is 0.25%, and amino nitrogen is 0.15%. In total, 2.2 tons of sake can be produced per ton of brown rice.

The method for producing sake provided in Example 3 is to obtain a product having a richer aroma of rice and a more mellow taste. Steps (1) to (3) are the same as in Example 1, and the steamed rice and the saccharification tank that have been saccharified in step (4) are transferred to the fermentation plant, and 1: 1.3 based on the weight of the dried rice. Water is added in a ratio, the mixture is sealed and the primary fermentation is carried out, the fermentation temperature is 18 to 22 ° C., and the fermentation period is 7 days. After the completion of the primary fermentation, the liquor and steamed rice being fermented are squeezed, the outer layer of rice is separated, and the liquor is pumped into a fermentation can to carry out the secondary fermentation at a temperature of 18 to 22 ° C. for 15 days. Then, the sterilization can is pumped, stirring is started, the temperature is raised to 62 to 65 ° C., the temperature is kept warm for 28 to 32 minutes, and then the temperature is rapidly cooled to 28 ° C. Gelatin and purified water are dissolved at a weight ratio of 1:15, then added to the sake stock solution in an amount of 300 g gelatin / sake stock solution, stirred for 30 minutes, and pumped into a settling can. After precipitating for 3 days and filtering with diatomaceous earth, it is possible to obtain sake that is clear, has a pure mouthfeel, and has an elegant aroma of rice. When this is transferred to a storage can and aged for 10 to 15 days, it can be dispensed into the can and shipped.

As a result of measurement, the sake produced in Example 3 is sake having an alcohol content of 16.5%, total sugar of 0.4%, total acid of 0.48%, and amino nitrogen of 0.45%. 2.4 tons of sake can be produced per ton of rice.

Comparative Example 1: The inventor of the present invention conducted the following comparative tests on the saccharification temperature and saccharification time. Specifically, it is as follows.
Rinse 10 kg of regular rice thoroughly until the water is clear, add water and soak for 7 hours. After that, the water is drained, steamed, and then cooled with cold water to 22 to 28 ° C., and amazake koji is mixed in at a ratio of 0.4% based on the weight of the dried rice. It is then placed in a saccharification tank to create a dent in the middle of the steamed rice, which is advantageous for heat dissipation and observation. After that, the saccharification tank is sealed, transferred to the culture room, the temperature is set to 24-28 ° C., the saccharification mold is activated in 20 to 28 hours, and the steamed rice in which the saccharification mold is activated is put into the low temperature saccharification workshop. Transfer to aerobic saccharification. After the completion of saccharification, the reducing sugar content in the saccharified solution is measured, and the reducing sugar content in the saccharified solution under various saccharification time and saccharification temperature conditions is recorded. See Table 1 for details.

The following can be seen from the comparative test data in Table 1. When the saccharification temperature is lower than 6 ° C, the amount of starch conversion is relatively low, when it reaches 6 ° C, the amount of starch conversion increases relatively quickly, and when the saccharification temperature reaches 10 ° C, the yeast activity is restored. For the first time, the sugar source begins to be consumed, and above 12 ° C., the consumption of the sugar source gradually increases. When the saccharification time is 3 days or less, the amount of starch conversion is relatively small, the amount of sugar contained in the saccharified solution is low, and when it reaches 3 days, the starch conversion rate gradually increases, and when it reaches 5 days, the amount of sugar is reduced. The increase of is basically stopped. Since the saccharification in the present invention is carried out at a low temperature, the saccharification time generally does not exceed 5 days in order to reduce the production cost.

At the same time, the inventor recorded the carbon dioxide content in the saccharification workshop and the sensation in the workshop at various temperatures in the comparative examples. See Table 2 for details.

The comparative data in Table 2 show that when the temperature reaches 10 ° C, carbon dioxide in the workplace begins to increase and yeast has already begun to work, and when it reaches 12 ° C, the increase is very significant. Yes, when it reaches 15 ° C, it can be seen that the workplace already has a noticeable choking sensation.

Comparative Example 2: The inventor of the present invention conducted the following comparative test on the fermentation time containing sake lees. The specific operation is performed by the steps (1) to (4) in the first embodiment. The time of the primary fermentation containing sake lees in the step (4) is 0 to 7 days, respectively, and after the primary fermentation, it is squeezed and a clear liquid is measured. Of these, the content of amino nitrogen is as shown in Table 3.

From Comparative Example 2, it can be seen that the time of the primary fermentation containing sake lees directly affects the amino nitrogen content in sake, which in turn affects the mouthfeel of sake.

The present invention uses ordinary rice as a raw material, and it is not necessary to polish off the outer layer, and the rice is directly immersed and steamed. First, the saccharification of saccharified mold to starch in rice is controlled by temperature, and then squeezed after fermentation containing sake lees, or directly squeezed, and the clear liquid is secondarily fermented to make the mouthfeel pure and clear. We produce sake in which total acid and amino nitrogen and various functional indicators match the characteristics of Daiginjo. Furthermore, by adjusting the time of the primary fermentation containing sake lees, it is possible to control various degrees of yeast decomposition of components such as proteins in the outer layer of rice, and to brew sake having various characteristics. From the examples, it was found that the method in the present invention can produce 1 to 2.5 tons of unpolished brown rice, and the production rate is about 1.5 times the production rate of existing sake. high. There is no need to prepare other departments, equipment and personnel to significantly increase the production rate of sake, reduce the raw material cost of sake, and polish the outer layer of rice. The production cost of sake can be significantly reduced, and the total raw materials and production cost can be reduced by 50% or more as compared with the existing production process of sake.

Claims (4)

It is a method of manufacturing sake using brown rice as a raw material, and the specific process is as follows.
(1) Using brown rice as a raw material, wash it thoroughly until the water becomes clear, then add water and soak for 4 to 8 hours;
(2) The rice soaked in the step (1) is drained, steamed, and then cold water is steamed to bring the temperature to 22 to 28 ° C., and amazake at a ratio of 0.3% to 0.5% based on the weight of the dried rice. Mix the jiuqu, then put it in a saccharification tank, flatten the steamed rice, make a dent in the middle, seal it, keep it warm in a culture room at a temperature of 24-28 ° C, and activate the saccharified mold for 20 to 28 hours;
(3) The steamed rice in which the saccharified mold was activated in the step (2) was transferred into a constant temperature saccharification chamber, and the temperature of the saccharification chamber was set higher than 6 ° C and lower than 10 ° C. Under these temperature conditions, amazake koji The saccharified mold inside decomposes starch and converts it into a sugar solution, yeast and other germs are in a low-temperature dormant state, and under low-temperature conditions, the lid is opened for aerobic saccharification, and the saccharification time is from 3 days. Longer, less than 5 days, during the saccharification process, the sugar solution in the depression keeps the surface of the steamed rice moist;
(4) The steamed rice saccharified in step (3) is directly squeezed to separate the outer layer of rice containing protein and fat, and then water is added to the squeezed liquid to adjust the sugar content to 25% to 35%. Then, ferment at room temperature for 10 to 15 days to obtain a sake stock solution;
Alternatively, water is added to the steamed rice saccharified in step (3) at a ratio of 1: 0.5 to 2 based on the weight of the dried rice, sealed and subjected to primary fermentation, and the fermentation temperature is 18 to 22 ° C. The time is 1 to 7 days, after which the raw material liquid for which the primary fermentation has been completed is squeezed, the rice outer layer containing protein and fat is separated, and the clear liquid is transferred to a fermentation can for 10 to 15 days at room temperature. Perform secondary fermentation to obtain undiluted sake;
(5) The sake stock solution obtained after fermentation in step (4) is sterilized with Pasteur at 62 to 65 ° C., kept warm for 28 to 32 minutes, then rapidly cooled to 30 ° C. or lower, and allowed to stand for 3 to 7 days. Clarify, filter, and get a clear, pure-tasting, refreshing sake;
(6) A method characterized in that the sake produced in step (5) can be transferred to a storage can for aging, and after 10 to 15 days, can be dispensed and shipped to the can. The production of sake using brown rice as a raw material according to claim 1, wherein in the step (3), the sugar solution in the dent is evenly applied to the surface of the steamed rice every 1 to 4 hours to moisturize and leave it to stand. Method. The sake made from brown rice according to claim 1, wherein when the starch residual rate of the steamed rice measured in the saccharification process of the step (3) is lower than 5%, it is considered that the saccharification is completed. Manufacturing method. In the step (5), during the sterilization process or after the completion of sterilization, the precipitant is added in an amount of 300 g to 500 g / 1 ton of the undiluted sake solution, and the precipitant is diluted with water and then added to the undiluted sake solution; After clarification for 7 days, filter with diatomaceous soil or cloth bag; when adding the precipitant during the sterilization process, use bentonite as the precipitant; Alternatively, the method for producing a sake using brown rice as a raw material according to claim 1, wherein egg white powder is used.