JP7369484B1 - Sake manufacturing method and sake - Google Patents

Abstract

[Problem] To provide a method for producing sake and sake. [Solution] A method for producing sake that includes a brewing step of preparing moromi and a fermentation step of fermenting the moromi, in which the fermentation activity of yeast is reduced by setting the water ratio in the brewing step to less than 120%. This is a method for producing sake in which the subsequent fermentation activity of yeast is promoted by suppressing the yeast and preferably adding water at an early stage of the fermentation process. [Selection diagram] Figure 1

Description

The present invention relates to a method for producing sake and sake, and more particularly to a method for producing sake in which the timing of saccharification and fermentation is controlled, and to sake.

The raw materials for sake are rice, rice malt, and water, and brewing alcohol and other substances are allowed to be used as sub-ingredients subject to legal restrictions. Even under such circumstances where the raw materials used are limited, various techniques have been proposed to improve the taste and aroma of sake.

For example, in Patent Document 1 (Japanese Unexamined Patent Publication No. 2006-211976), as a method for producing sake that has a rich flavor and a unique, sharp flavor, rice and water are used as raw materials, koji and A method for producing sake has been proposed in which an alcohol content obtained by distilling an alcohol-containing product produced by the action of sake yeast is added to the sake production process.

Furthermore, Patent Document 2 (Japanese Unexamined Patent Publication No. 10-276755) discloses that steamed rice, koji and/or enzymes for sake are used as saccharides for producing sake with a wide range of quality from light taste to rich taste. The authors propose a saccharified product obtained by using a saccharide as a raw material and performing saccharification in the presence of alcohol, in the presence of lactic acid, and/or under anaerobic conditions at a pumping rate of 60% or less, preferably 50% or less. .

Japanese Patent Application Publication No. 2006-211976 Japanese Patent Application Publication No. 10-276755

As mentioned above, techniques for improving the taste and aroma of sake have been proposed in the past. However, no technology has been proposed for producing rich sake without significantly changing the sake production process itself. Accordingly, one of the objects of the present invention is to provide a method for producing sake that can produce rich sake without requiring a major change in the procedure of the method for producing sake.

In addition, in the conventional sake manufacturing method, the sake produced in one brewing process is of one quality, and it was not envisioned that sake of multiple types could be produced from one brewing process. Therefore, another object of the present invention is to provide a method for producing sake that is capable of producing multiple types of sake at each stage of the subsequent fermentation process even in one brewing process. do.

In order to solve at least one of the above problems, in the present invention, the fermentation activity of yeast is controlled by controlling the amount of water added during preparation, and then additional water is added at the early stage of the fermentation process. To provide a method for producing sake that enables the production of sake of desired quality.

That is, the present invention is a method for producing sake that includes a brewing process of preparing mash and a fermentation process of fermenting the mash, and the fermentation activity of yeast is improved by setting the water ratio in the preparing process to less than 120%. To provide a method for producing sake that suppresses

In this method for producing sake, it is desirable to add water in the fermentation step to promote fermentation of the mash. The additional water is added during the initial stage of the fermentation process, for example, from the 2nd day to the 7th day of fermentation (in the case of three-stage preparation, the distillation is the first day) after distillation. It is desirable to carry out the test within 4 days after the 4th day. If it is less than 2 days after distillation, the effect of suppressing yeast fermentation activity cannot be obtained sufficiently, and if it is more than 7 days, alcoholization by yeast will be delayed, and the fermentation period will only become longer. This is because it becomes difficult to maintain quality during the fermentation period.

As described above, by setting the water pumping ratio in the preparation process to less than 120%, the fermentation activity of the yeast is suppressed, and by adding water at the initial stage of the fermentation process, the subsequent fermentation activity of the yeast is promoted. A method for producing sake is realized.

The above-mentioned addition of water is preferably performed when the Baume degree of the moromi is 10 or less and/or the number of viable yeast bacteria in the moromi is 90,000,000 or less. Here, Baume degree is a unit of specific gravity, and in relation to the sake degree used in sake, sake degree is approximately ``-10 x Baume degree''. This Baume level is generally used when the sake level is less than -30 (that is, when the specific gravity is heavy). Baume degree and sake degree are used as indicators to determine the sweetness and spiciness of sake. In other words, the sweetness in sake comes from the sugar content decomposed from the starch in the raw rice, so as the sugar content increases, the specific gravity increases, and the Baumé level tends to be on the positive side (the sake level is on the negative side). The spiciness of sake comes from alcohol, so if the alcohol content is high, the Baumé level will be on the negative side (the sake level will be on the positive side). Therefore, this Baume degree (or sake degree) can be used as a reference for the sweetness and spiciness of sake, and even the sugar content and alcohol content, and when the Baume degree of the moromi during fermentation becomes 10 or less, preferably 9 or less, Furthermore, additional water can be added based on the Baume degree, such as in a state where the Baume degree is 5 or more.

Adding water at the early stage of the fermentation process in the present invention can be performed to activate the yeast, and the amount of water added before adding water at that time is preferably such that the water ratio at the time of distillation is less than 120%. More preferably, the amount is 115% or less, particularly preferably 108% or less. By setting the water pumping ratio at the time of distillation to less than 120%, saccharification by Aspergillus oryzae can be promoted while suppressing yeast proliferation and fermentation in the fermentation process. The water extraction ratio is the ratio of the volume of water (L) to the total weight of rice (kg) used in the mashing process. In the method for producing sake of the present invention, the progress of fermentation of the mash is controlled by adding water in the early stages of the preparation process and the fermentation process, thereby producing rich-bodied sake.

Further, the additional water is desirably 10% by volume or more, more preferably 15% by volume or more, particularly 20% by volume or more of the amount of water in the preparation stage (that is, up to the point of distillation). This is because by setting the content to 10% by volume or more, yeast fermentation can be promoted in the fermentation process after adding water. Since the purpose of adding water is to prioritize saccharification to some extent and then promote yeast proliferation and fermentation, it is desirable to add water within one day, or within three days at most. It is possible to add the same amount of water for three or more days, but in this case, the growth of yeast will be delayed, the effect of smoothly promoting fermentation will be weakened, and the fermentation period will become longer. It will end up being put away. Further, after adding water at the initial stage of the fermentation process, it is desirable to add water so that the total water pumping ratio is 120% or more and 140% or less, preferably 125% or more and 135% or less. In addition, in the middle or latter stage of the fermentation process, additional water can be added in a conventional manner, and in that case, the total water pumping ratio may be outside the range of 120% or more and 140% or less.

According to the method for producing sake of the present invention, the water extraction ratio at the end of distillation in the brewing process is set to less than 120%, preferably 115% or less, particularly preferably 108% or less, thereby suppressing the fermentation activity of yeast. It is possible to proceed with saccharification using the enzymes of Aspergillus oryzae, and it is possible to produce sake of any desired quality, such as thick sake, without requiring any major changes in the manufacturing process.

By adding water at the initial stage of the fermentation process, the subsequent fermentation activity can be adjusted arbitrarily, so even in one preparation process, multiple types of sake can be mixed at each stage of the subsequent fermentation process. can be manufactured.

In particular, it is preferable to add additional water from the 2nd day to the 7th day after distillation preparation (in the case of three-stage preparation, distillation is the first day). It is more preferable to add it by the day. By adding water from the second day to the seventh day, subsequent yeast growth and fermentation can be carried out smoothly. Furthermore, by performing the additional watering when the Baume degree of the moromi is 10 or less and/or the number of viable yeast bacteria in the moromi is 90,000,000 or less, the production period of sake can be optimally adjusted. The addition of water at the initial stage of the fermentation process should be at least 10% by volume, further at least 15% by volume, especially at least 20% by volume of the amount of water mixed in the preparation process (water ratio at the time of distillation). As a result, yeast fermentation in the subsequent fermentation process can be promoted, and as a result, rich sake can be produced.

A process diagram showing the method for producing sake according to the present embodiment

Hereinafter, the method for producing sake according to the present embodiment will be specifically described with reference to the drawings. FIG. 1 is a process diagram showing the sake manufacturing process according to the present embodiment. In this process diagram, the raw materials or processes that are displayed with Arabic numerals in the solid line frame are the raw materials or processes that are normally performed, and the raw materials or processes that are displayed with katakana characters in the chain line frame are optional raw materials or processes that may be used. The final product is shown inside the double line frame with the alphabet letters.

As shown in FIG. 1, when producing sake, the raw material brown rice is first polished to separate white rice and rice bran, and the white rice is washed, soaked in water, and steamed to produce steamed rice. This steamed rice is used for making koji (rice malt in koji making), which is important in the subsequent manufacturing process, and for preparing aged sake mash and moromi (mash). Koji is made by planting koji mold on the steamed rice, and is added to the mash or mash to convert rice starch into sugar during the sake manufacturing process. Sake mash is made by adding yeast to steamed rice, water, and koji, and is a large amount of cultured yeast needed to promote the fermentation of the mash that will be made later.

<Moromi preparation process>
The mash is prepared by adding the mash, koji, steamed rice, and water. This preparation can be carried out in a fermentation tank, and is usually carried out in "stage preparation", in which preparation is carried out multiple times (often three times) over a period of four days. That is, on the first day, the first preparation (hatsuzuke) is done, on the next day, the preparation is rested and the dance process is performed to slowly increase the yeast, on the third day, the second preparation (nakaazuke) is made, and on the fourth day, the yeast is slowly increased. Complete the preparation by making the third preparation (tomesoe) on the eyes. This staged preparation suppresses the growth of bacteria, promotes the growth of yeast, and makes it easier to control the temperature of the moromi to produce moromi. In particular, in the sake manufacturing method of this embodiment, yeast proliferation and fermentation activity are suppressed by reducing the amount of water blended in this brewing step, and in particular, the water pumping ratio is preferably less than 120%. It should be 115% or less, more preferably 108% or less. Specifically, the amount of water mixed per 10 kg of rice is 10.8 L or less, preferably less than 12 L, preferably 11.5 L or less, particularly preferably less than 11.5 L per 10 kg of rice. It shall be 10.8L or less. The proportion of these waters is adjusted according to the amount of steamed rice at the time of the first preparation (first serving), the second preparation (nakazuke), and the third preparation (tomesuke) in three-stage preparation. In addition to mixing in the same amount, it is also possible to increase the amount of water in any of the preparations.

<Fermentation process of moromi>
After preparing the moromi as described above, the moromi is fermented and aged for 10 to 40 days. This is the "fermentation process." In this fermentation process, the saccharification of the starch in the steamed rice by the enzymes in the koji and the simultaneous and parallel fermentation of alcohol by the yeast are carried out in multiple parallel fermentations. In the sake manufacturing method according to the present embodiment, since the water pumping rate in the brewing process is kept low, alcohol fermentation by yeast is also suppressed. Therefore, by adding water at the initial stage of the fermentation process, yeast activation is increased and subsequent alcoholic fermentation is performed smoothly. By suppressing alcoholic fermentation in the early stages of the fermentation process, the enzymes in the koji will proceed to dissolve the rice, and the glucose produced by starch saccharification will increase, even if alcoholic fermentation is accelerated after adding water. It can be relatively left in the mash, and as a result, rich sake can be produced even when the alcohol content is lowered to 15% or lower.

Particularly in this embodiment, additional water is carried out on the third day after distillation. The Baume degree at this time was 8.83, and the number of viable yeast bacteria was 80,000,000. Further, the amount of water used for addition of water is 24% by volume or more of the amount of water pumped in the preparation process. The total water pumping ratio after adding water at the early stage of the fermentation process was 132%.

<Solid-liquid separation process>
When the fermentation process of the moromi is completed as described above, a "solid-liquid separation process" is performed in which the fermented and aged moromi is separated into unprocessed sake (sake) and sake lees. In order to separate the moromi into unprocessed sake (refined sake) and sake lees, a process called jotan is done, in which cloth and a press are used to squeeze the mash. In the method for producing sake according to the present embodiment, this solid-liquid separation step can also be performed in two stages. In other words, while the state of the moromi (specific gravity, alcohol concentration, acidity, amino acid content, etc.) is constant, part of the entire amount of the moromi is separated into solid-liquid to produce unprocessed sake (sake), and the remaining moromi is subsequently subjected to the fermentation process. It can be performed. By carrying out the solid-liquid separation process in multiple stages in this way, multiple types of sake with different tastes and aromas can be produced in one batch.

<Verification process>
Next, the sake separated in the upper tank is tested for its ingredients and amount in order to determine the classification of sake. This is the "verification process" and is carried out in a verification tank.

The sake that has been tested for its ingredients and quantity in the certification process is then sludged if necessary, and then processed according to the characteristics of the desired sake (unfiltered Namazake, unfiltered Namazake, Namazake, Genshu, etc.). The sake is then processed and then bottled in the bottling process, where it is offered as various types of sake.

The sake produced through the above process has a rich taste, and can eliminate the taste and grassy smell that would occur if the fermentation process was insufficient. However, the present invention is not limited to the following embodiments, and various changes can be made without departing from the technical idea of the present invention.

In this example, a brewing process was carried out under the following conditions, followed by a fermentation process to produce sake.
<Experiment example 1>
In this Experimental Example 1, sake was manufactured by carrying out the brewing process under the following conditions.
・Prepared rice Brand: Haenuki Preparation amount: 6300kg
・Yeast YK0107
・Water 6653L (immediate pumping ratio: 105.60%)
Then, the moromi produced in the above preparation process was fermented in a 17-day fermentation process and half was squeezed, and the remaining half was fermented in a 24-day fermentation process and squeezed to produce two types of sake with different tastes. In this fermentation process, 1,663 L of additional water was added on the 2nd day after distillation (3rd day of moromi), and 605L of additional water was added on 11th day (12th day of moromi) after distillation. Due to addition of water on the second day after distillation (third day of mashing), the Baumé degree on the next day (after addition of water) was 7.76 compared to 8.83 the previous day (before addition of water), which decreased during the subsequent fermentation process. . In addition, the acidity was 0.81 the day before (before adding water) and 1.07 the next day (after adding water), and although it fluctuated somewhat during the subsequent fermentation process, it generally increased. The amino acid content was 0.22 on the previous day (before adding water) and 0.21 on the next day (after adding water), and although it fluctuated somewhat during the subsequent fermentation process, it generally increased. Further, Table 1 shows the number of viable yeast cells and the amount of added water in this manufacturing process.

<Experiment example 2>
In this Experimental Example 2, a brewing process was carried out under the following conditions, and then a fermentation process was performed to produce sake.
・Prepared rice Brand: Haenuki Prepared amount: 6296 kg
・Yeast Yamagata NF-KA
・Water 7560L (immediate pumping ratio: 120.07%)
Then, the moromi produced in the above-mentioned brewing process was fermented in a 20-day fermentation process to produce sake. The Baume degree on the second day after distillation (third day of mashing) was 7.9, and it decreased during the subsequent fermentation process. The acidity was 1.33, and although it fluctuated somewhat during the subsequent fermentation process, it generally increased. The amino acid content was 0.44, and although it fluctuated somewhat during the subsequent fermentation process, it generally increased. Further, Table 2 shows the number of viable yeast cells and the amount of added water in this manufacturing process.

<Experiment example 3>
In Experimental Example 3, a brewing process was carried out under the following conditions, and then a fermentation process was performed to produce sake.
・Prepared rice Brand: Haenuki Preparation amount: 6325kg
・Yeast Yamagata NF-KA
・Water 8840L (immediate pumping ratio: 139.76%)
Then, the moromi produced in the above-mentioned brewing process was fermented in a 21-day fermentation process to produce sake. In this fermentation process, 500 L of additional water was added in the latter half of the fermentation process on days 14, 15, 17, 18, and 19 after distillation. The Baume degree on the second day after distillation (third day of mashing) was 7.18, and it decreased during the subsequent fermentation process. In addition, the acidity was 0.85 and generally increased during the subsequent fermentation process. The amino acid content was 0.29, and although it fluctuated somewhat during the subsequent fermentation process, it generally increased. Furthermore, Table 3 shows the number of viable yeast cells and the amount of added water in this manufacturing process.

<Experiment example 4>
In this Experimental Example 4, a brewing process was carried out under the following conditions, and then a fermentation process was performed to produce sake.
・Prepared rice Brand: Dewa no Sato Amount prepared: 6303kg
・Yeast Yamagata NF-KA and Association No. 1801 ・Water 8780L (Water ratio immediately after distillation: 139.29%)
Then, the moromi produced in the above-mentioned brewing process was fermented in a 23-day fermentation process to produce sake. In this fermentation process, 400 L of additional water was added at the middle stage of the fermentation process on the 10th, 12th, and 13th day after distillation, and in the latter half of the fermentation process on the 20th and 21st day after distillation. The Baumé degree on the second day after distillation (third day of fermentation) was 9.42, and although it fluctuated somewhat during the subsequent fermentation process, it generally decreased. In addition, the acidity was 0.73, which generally increased during the subsequent fermentation process. The amino acid content was 0.25, and although it fluctuated somewhat during the subsequent fermentation process, it generally increased. Further, Table 4 shows the number of viable yeast cells and the amount of added water in this manufacturing process.

<Consideration of experimental examples>
When tasting the sake obtained in Experimental Examples 1 to 4 above, the results were as follows.
The sake of Experimental Example 1 had a very rich and juicy flavor, and had a rich and mellow flavor with a nice aftertaste.
The sake of Experimental Example 2 had a rich, well-balanced, and soft taste.
The sake of Experimental Example 3 had a light but rich taste.
The sake of Experimental Example 4 had a rich flavor and a soft, sharp taste.

The method for producing sake and the sake of the present invention can be used for producing sake. In addition to the method for producing sake, it can also be used in parallel multiple fermentation in which saccharification and alcohol fermentation are carried out simultaneously and in parallel.

Claims (4)

A method for producing sake that includes a brewing process of preparing moromi and a fermentation process of fermenting the moromi,
The fermentation activity of yeast is suppressed by setting the pumping ratio of water immediately after distillation in the preparation step to less than 115%,
In the fermentation process, addition of water to promote the fermentation of the mash is carried out within 2 days or more and within 7 days after distillation in a total amount of 10% by volume or more of the amount of water added in the fermentation process. A method for producing sake characterized by:
After performing the water addition in the fermentation process and after 17 days of fermentation process, a part of the total amount of moromi is separated into solid and liquid, and the remaining moromi is subjected to the subsequent fermentation process and then solid-liquid separation. The method for producing sake according to claim 1, wherein a plurality of sakes having different tastes and aromas are produced in one brewing process.
The addition of water is carried out within one day or within three days when the Baume degree of the moromi is 10 or less and/or the number of viable yeast bacteria in the moromi is 90,000,000 or less. A method of producing sake.
The pumped water is mixed in an amount corresponding to the amount of steamed rice in stage preparation,
4. The method for producing sake according to claim 2, wherein the addition of water activates yeast fermentation by adding water in an amount such that the total water extraction ratio is 120% or more and 140% or less.