JPH01257465A - Brewing of refined rice wine - Google Patents

Abstract

PURPOSE:To facilitate the brewing of a light-colored, clear and fragrant SAKE (refined Japanese rice wine), to effectively utilize rice components and to improve the utilization efficiency of raw material components, by cooking soaked rice under pressure exceeding the pressure of high-pressure steam. CONSTITUTION:Common rice is polished, washed and immersed in water. The soaked rice is cooked under pressure exceeding 0.7kg/cm<2>g to effect the defatting of the rice. SAKE having rich fragrance of brewed liquor can be prepared without using complicate operation in the preparation process.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for brewing sake, and more particularly to a method for brewing sake with a high ginjo aroma.

[Prior Art] In sake brewing, methods have been studied to brew sake with a high ginjo aroma, and regarding raw material processing steps, methods for defatting the lipids in rice grains have been studied. The methods are: 1) Degreasing by whitening (physical degreasing method), 2) Degreasing by soaking in lipase (enzymatic degreasing method), and 2) Degreasing using an organic solvent such as hexane (chemical degreasing method).

When considering the defatting of sake raw material rice, brown rice contains approximately 2% fat, mainly from the germ, and its constituent fatty acids include linole d.
It contains many unsaturated fatty acids such as I (G, :,) and oleic acid (CIs). The reason for using highly polished rice is to remove as much of the lipids that are present in the outer layer of the rice grain as possible [Author: Tadashi Yamada: Seishu Kogyo, p. 23 (1965),
Japan Brewing Association m: New Sake Brewing Technology page 26, Japan Brewing Association (
1970)].

[Problem to be solved by the invention]

In the conventional physical defatting method (ii), ie, rice polishing, the effective portion of rice components is also wasted as sugar, which is not economical.

Another problem is that the rice polishing process requires a lot of labor. Enzymatic degreasing method of prior art [Yoshizawa Yoshizuka et al.; Journal of Japan Brewery Association, Vol. 74, No. 148 member (1979)]
However, it cannot be called a practical degreasing method because the cost of the lipase preparation is high and the soaking process for sake brewing is complicated. In addition, when brewing sake using fried rice that has been treated with lipase, rice grains with a high nitrogen content are used, so the nitrogen content in the upper tank F liquid is high, resulting in a sake with a sensually unpleasant taste. The problem is that it is difficult to obtain refined sake with a strong aroma due to moxibustion. The conventional chemical degreasing method (2) uses highly concentrated organic solvents such as ethanol and hexane, so there is a risk that trace amounts of components that are unsatisfactory for hygiene will migrate into the rice grains and remain, and it takes a long time to extract the solvent. In addition to being complicated in practical operation and posing risks in terms of process and fire safety, the negative effects on the human body cannot be ignored.

An object of the present invention is to provide a new method for brewing sake with a high ginjo aroma in view of the above-mentioned conventional techniques.

[Means to solve the problem]

To summarize the present invention, the present invention relates to a method for brewing sake;
In the method of brewing sake, soaked rice is α7'Q/c
The method is characterized in that it includes a step of pressure steaming under a pressure exceeding m''f.

The inventors of the present invention have conducted extensive research to solve the problems of the prior art as described above, and as a result, the raw material rice is converted into high-pressure steam (El 7 k
It has been newly discovered that the lipids in rice grains can be significantly dispersed by processing under pressure exceeding 100 g/cym" ?), and this can be used to produce sake with a strong ginjo aroma without the need for complicated operations in the process. Established a method for brewing.

The present invention will be explained in detail below.

The present invention involves pressurized steam treatment of raw rice ((L7 J/cn?t
degreasing is carried out by applying pressure exceeding The results of the study of pressure treatment conditions are shown below.

1. The material used was general rice, which was polished to 50.75.9096, washed, soaked at 15°C for 12 hours, and then drained for 4 hours.

2 Relationship between temperature (pressure) and lipid content in rice Materials (75% refined rice, 10f) at normal pressure (100°C) (L 7 kg 7c)
m”? (115℃) 2. (9/cm” at L8?
(117℃), L 2 'K1110n''t (12
5℃), 1,8 kg7α! F (131°C) for 10 minutes, and chloroform:methanol (2:1) 20
Extraction was carried out three times with 0-. After concentration, lipid [myristic acid (OsB.)] was extracted by gas chromatography (Go).
~Araxic acid (C,.,.) (contains unsaturated fatty acids)
] was analyzed. The total value of those fatty acids was defined as the lipid value.

Table 1 shows the relationship between pressurization conditions and the amount of fat in rice.

Table 1 As shown in Table 1, pressurized steam treatment reduces the lipids (expressed as the total amount of fatty acids) in rice grains;
It has been found that at vapor pressures exceeding 9/cl1't, lipids are dispersed and the degreasing effect is significant.
It is clear that below 7 klI/♂, lipids are scattered, but the amount is small.

5. Changes in lipid content in rice due to pressurization time Materials with a polishing level of 75 were processed at 1-8 kg/crs"f for 5.10.60 and 60 minutes. Table 2 shows the pressurization time and rice The relationship with the amount of medium fat is shown.

As is clear from Table 2, it was found that the fatty acid content in rice grains reached equilibrium after about 10 minutes of pressurized steam treatment. From the viewpoint of energy saving, it is considered that 5 minutes or more is sufficient.

Maru Polishing degree and degreasing effect The raw rice was polished to 50% and 75.90%, and the difference in degreasing effect by pressure treatment (1,B 马'51''?, 10 minutes) was investigated.

Table 3 As shown in Table 3, it can be seen that the lower the degree of polishing, the less the degreasing effect. In addition, the lipid content in the steamed rice of 75% polished rice treated with pressure steaming and the steamed rice of 50% polished rice treated with normal pressure steaming was almost the same.

Sake 1v in the present invention! Making rice means steaming polished rice (at normal pressure) and adding a small amount of seed koji to it to make rice malt. First, a large-scale culture of sake mash, or yeast, is carried out.

Next, a large amount of steamed rice (at normal pressure), koji, and water are added to this mash, which is then saccharified and alcoholic fermented to create moromi.

When the fermentation of this moromi is completed, it is squeezed to separate the sake from the lees [3rd revised National Tax Agency prescribed analysis method, page 10 (
1984)].

Regarding the effect on the ginjo aroma of the sake used in the present invention, the optimum conditions for pressure steaming the rice are determined by a combination of the degree of polishing of the rice, the steam pressure, and the pressurization time. Milling degree is 50% or more, preferably 70%
~90%, and the steam pressure is α7kg/cm"tf
Pressure exceeding, preferably tOyu/♂1~ZOyu/bi2t
It is. Furthermore, the pressurization time is several minutes or more, preferably 5 minutes or more. Within these conditions, it is possible to set optimal degreasing conditions depending on the rice used.

Note that the pressure steaming step of the present invention can also be included in the soaked rice used for rice koji.

[Implementation row]

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples.

Implementation 1+11 Sake was produced using a three-stage mixing method using the general mixing ratio shown in Table 4. For 75% polished steamed rice, the temperature of the paddy, both the part and the bottom part, are at normal pressure, α7' is 9/cm"?s 1.
2 kl/cn+”?, and 1.8 k<97cm
” ? The koji that had been treated for 10 minutes was used. The koji was prepared using normal pressure steamed rice according to a conventional method.

As yeast, Kyokai No. 701 was used.

The temperature of the paddy was adjusted by mixing koji, steamed rice, pumped water, lactic acid, and yeast. After this, fermentation is carried out at 15℃ after fermentation is carried out.
After the distillation section, the moromi was filtered through 11 filters, and the components were analyzed. The analytical values are shown in Table 5.

As is clear from Table 4 (Table 5), the total nitrogen content of sake made using 9/α1 pressure steamed rice for Q and 71 is significantly lower than that of normal pressure steamed rice. However, the content of inamyl acetate and ethyl caproate, which are the main aroma components unique to ginjo sake, were at almost the same level as in sake made from atmospherically steamed rice.

On the other hand, the total nitrogen content in sake produced using 1.8 kg/3"? pressure steamed rice is not only significantly reduced, but also the content of isoamyl acetate and ethyl caproate, which are aroma components unique to ginjo sake, in sake is significantly reduced. , 1 compared to the control of normal pressure steamed rice, respectively.
．． This has increased by more than 7 times and 23 times.

Using these sakes, 22 panelists (sake brewing engineers) evaluated aroma and taste on a 5-point scale (1-point meal →
I went with 5 points bad). The score sheet (total score of 22 people) is shown in the 6th
Shown in the table.

As shown in Table 6, in the sensory evaluation (L 7 )
When pressure-steamed rice is used as rice under pressure exceeding cy/α2v, evaluation results have been obtained that the ginjo aroma is high and the quality, that is, the taste is light.9.

〔Effect of the invention〕

As detailed above, normal soaked rice is α7J/cm”t.
Pressurized steaming under pressure that exceeds 100 ml (100 ml) makes it possible to produce sake that is light and aromatic (which also leads to the effective use of rice ingredients), and improves the efficiency of using raw materials. Therefore, the present invention is an extremely useful brewing method for sake brewing.

Claims (1)

[Claims] 1. In the sake brewing method, 0.7 kg of soaked rice is used.
A method for brewing sake, comprising a step of pressure steaming under pressure exceeding /cm^2g.