JPH01257465A - Brewing of refined rice wine - Google Patents

Brewing of refined rice wine

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Publication number
JPH01257465A
JPH01257465A JP63051612A JP5161288A JPH01257465A JP H01257465 A JPH01257465 A JP H01257465A JP 63051612 A JP63051612 A JP 63051612A JP 5161288 A JP5161288 A JP 5161288A JP H01257465 A JPH01257465 A JP H01257465A
Authority
JP
Japan
Prior art keywords
rice
sake
brewing
pressure
degreasing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP63051612A
Other languages
Japanese (ja)
Other versions
JP2588741B2 (en
Inventor
Nobuyuki Hirai
信行 平井
Atsushi Shimada
敦 島田
Shin Sakamoto
伸 坂本
Naotaka Kurose
直孝 黒瀬
Haruo Ooyashiki
春夫 大屋敷
Masahiro Uchida
正裕 内田
Akira Obayashi
晃 大林
Kimiya Fujino
富士野 公也
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Takara Shuzo Co Ltd
Original Assignee
Takara Shuzo Co Ltd
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Filing date
Publication date
Application filed by Takara Shuzo Co Ltd filed Critical Takara Shuzo Co Ltd
Priority to JP5161288A priority Critical patent/JP2588741B2/en
Publication of JPH01257465A publication Critical patent/JPH01257465A/en
Application granted granted Critical
Publication of JP2588741B2 publication Critical patent/JP2588741B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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

【発明の詳細な説明】 〔産業上の利用分野] 本発明は清酒醸造法に関し、更に詳細には吟醸香の高い
清酒の醸造方法に関する。
[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.

〔従来の技術] 従来よ)清酒−造において、吟醸香の高い清酒t−醸造
するため、その方法が検討され、原料処理工程に関して
は、米粒中脂質についての脱脂法が検討されてきた。そ
の方法は■精白による脱脂(物理的脱脂法)、■リパー
ゼ浸漬による脱脂(酵素的脱脂法)、■ヘキサン等の有
機溶媒による脱脂(化学的脱脂法)である。
[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).

清酒原料米の脱脂を考える場合において、玄米には胚芽
を中心に約2%の脂質を含み、構成脂肪酸はリノールd
I(G、、:、)、オレイン酸(CIs工、)といった
不飽和脂肪酸が多い。高度精白米を用いる理由はこの米
粒外層部に多い脂質をできるだけ除去することが挙げら
れる〔山田正−著:清酒工業、第23頁(1965)、
日本醸造協会m:新酒造技術第26頁、日本醸造協会(
1970)]。
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)].

〔発明が解決しようとする課題〕[Problem to be solved by the invention]

従来の技術の■の物理的脱脂法、すなわち精米では、米
成分の有効な部分も糖として無駄となり経済性も悪い。
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.

また、その精米処理に大きな労力を必要とするという問
題がある。従来技術の■の酵素的脱脂法〔吉沢淑ら;日
本醸造協会雑誌、第74巻、第148員(1979)]
ではリパーゼ製剤のコストを要する上に清酒醸造の浸漬
工程が繁雑となシ、実用的な脱脂法とは言い難い。また
、リパーゼ処理を行った揚米を用い清酒の醸造を行うと
、窒素含量の多い米粒を使用するため、上槽F液中の窒
素含量が多く、官能的に雑味の多い酒質になシ灸魔で香
気の強い清酒を得にくいという問題点がある。従来技術
の■の化学的脱脂法では高濃度エタノール、ヘキサン等
の有機溶媒を使用するため、衛生上の微量不具合成分が
米粒中へ移行し残留する危険性があること、また溶剤抽
出に時間がかか夛、実用操作上、繁雑で、工程上、消防
上の危険を有するのみならず、人体への悪影響も無視で
きな、い。
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.

本発明の目的は上記従来技術にかんがみ、吟醸香の高い
清酒の新たな醸造方法を提供することにある。
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.

〔課題を解決するための手段〕[Means to solve the problem]

本発明を概説すれば、本発明は清酒の醸造方法に関し、
清酒醸造を行う方法において、浸潰米をα7 ’Q/c
m” fを超える加圧下で加圧蒸煮する工程を包含する
ことを特徴とする。
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.

本発明者らは前記の従来技術の問題点を解決するため鋭
意研究を重ねた結果、原料米を高圧蒸気(El 7 k
g/cym” ? )を超える加圧下で処理することに
よシ米粒中の脂質が顕著に飛散できることを新たに見出
し、これを用いて、工程での繁雑操作を伴うことなく吟
醸香の高い清酒を醸造する方法を確立した。
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.

以下に本発明の詳細な説明する。The present invention will be explained in detail below.

本発明は原料米を加圧蒸気処理((L7 J/cn?t
を超える加圧下)することにより脱脂を行うものである
。以下に加圧処理条件の検討についての結果を示す。
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、 材料は一般米を用い50.75.9096の精白
を行い、洗米の後、15℃で12時間浸漬の後4時間水
切υを行ったものとした。
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 温度(圧力)と米中脂質量との関係材料(75%精
白、10f)を常圧(100℃)、(L 7 kg7c
m” ?  (115℃)2.(L8に9/cm”? 
(117℃)、L 2 ’K1110n” t (12
5℃)、1、8 kg7α!F(131℃)で10分間
処理を行い、クロロホルム:メタノール(2:1)20
0−によυ3回抽出を行い、濃縮後、ガスクロマトグラ
フィー(Go)により脂質〔ミリスチン酸(OsB。)
〜アラキシン酸(C,。、。)(不飽和脂肪酸を含む)
〕の分析を行った。それらの脂肪酸の合計値を脂質の値
とした。
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.

亀1表に加圧条件と米中の脂質量との関係を示す。Table 1 shows the relationship between pressurization conditions and the amount of fat in rice.

第1表 第1表に示すように、加圧蒸気処理にょシ、米粒中の脂
質(脂肪酸合計量で表示)は減少するが、(L 7 ’
に9/ cll” tを超える蒸気圧では、脂質を飛散
させ、脱脂効果が顕著であることを見出した。なお、1
7 klI/♂を以下で社、脂質は飛散するが、その量
はわずかであることが明らかである。
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.

五 加圧時間による米中脂質量の変化 精白度75僑の材料に1−8 kg/crs” fの処
理を5.10.60及び60分間行った。第2表に加圧
時間と、米中脂質量との関係を示す。
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.

第2表 第2表から明らかなように加圧蒸気処理はほぼ10分間
処理で米粒中の脂肪酸含量が平衡に達するという知見を
得た。省エネルギーの観点からは、5分以上で充分であ
ると考えられる。
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.

丸 精白度と脱脂効果 原料米を50,75.90%にまで精白を行い、加圧処
理(1,B鴎’51” ? 、 10分)による脱脂効
果の違いの検討金石った。
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.

第3表 第3表に示すごとく、精白程度の低い程、脱脂効果が少
なくなることがわかる。また、75優精白米の加圧蒸気
処理米と50%精白米の常圧蒸気処理の蒸米中−の脂質
量はほぼ同等であった。
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.

本発明における清酒1v!造とは、すなわち精米した米
を蒸して(常圧)、これに少量の種麹を加えて米麹をつ
くシ、これに蒸した掛は米(常圧)白米(蒸米)と水を
加え、酒母すなわち酵母の大量培養をまず行う。
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.

次にこの酒母に多量の掛は米としての蒸米(常圧)と麹
と水を加え、糖化を図りながら、アルコール発酵を行わ
せたのが醪である。
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.

この醪の発酵が完了すると、これを絞り、清酒と粕とを
分離する〔第三回改正 国税庁所定分析法 第10頁(
1984)]。
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)].

本発明で用いる清酒の吟醸香に及ぼす掛は米の加圧蒸煮
条件については米の精白度、蒸気圧力及び加圧時間の組
合せによって最適条件が求められるが経済上及び操作上
の観点から米の精白度は50%以上、好ましくは70%
〜90%であり、また蒸気圧力はα7kg/cm”tf
超える圧力、好ましくはtOゆ/♂1〜ZOゆ/備2t
である。更に加圧時間は数分以上、好ましくは5分以上
である。これらの条件の範囲において、使用する米に応
じた最適脱脂条件の設定が可能となる。
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.

なお、米麹用に用いられる浸潰米においても、本発明に
なる加圧蒸煮工程を包含することができる。
Note that the pressure steaming step of the present invention can also be included in the soaked rice used for rice koji.

〔実施列〕[Implementation row]

以下、本発明を実施例によシ、更に具体的に説明するが
、本発明はこれらの実施例に限定されない。
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.

実施1+11 第4表に示すような一般的な仕込配合の三段仕込で清酒
製造を行った。75%精白の蒸米は籾温、件部、留部共
、それぞれ常圧、α7′に9/cm” ? s  1.
2 kl/cn+” ? 、及び1.8 k<97cm
” ? 10分処理を行ったものを使用した。麹は常圧
蒸米を用い、常法に従って調製したものを使用した。
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.

酵母は協会701号を用いた。As yeast, Kyokai No. 701 was used.

籾温は麹、蒸米、汲水、乳酸、酵母を混合し醪を調整し
た。この後、件部、留部を行い、15℃で発酵を行い、
留部後11口重で醪を濾過し、成分分析を行った。その
分析値を第5表に示す。
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.

第4表  仕込配合 第5表 第5表よ)明らかなごとく、Q、71に9/α1ノ加圧
蒸米を用いた清酒は、清酒中の全窒素含量が常圧蒸米に
比べ、顕著に減少しているが、吟醸酒に特有の主要香気
成である酢酸インアミル、及びカプロン酸エチル含mは
、常圧蒸米の清酒と比べほとんど同水準にあった。
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.

一方、1.8 kg/ 3” ?加圧蒸米を用いた清酒
中の全窒素含量は甲に減少するのみならず、吟醸酒に特
有な香気成分酢酸イソアミル、カプロン酸エチルの清酒
中の含量が、対照の常圧蒸米の場合に比べ、それぞれ1
.7倍以上及び23倍以上に増加している。
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.

これらの清酒を用いて、味については淡麗さ及び香9に
ついては吟醸香を評価対象とし、パネラ−22名(清酒
醸造技術者)で、香り及び味について5点法(1点食→
5点悪い)で行った。採点表(22名の合計値)を第6
表に示した。
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.

第6表 第6表に示すごとく、官能評価においても(L 7 )
cy/α2vを超える加圧下で加圧蒸米を掛は米として
使用すると吟醸香が高く、―質すなわち味は淡麗である
という評価結果を得九。
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.

〔発明の効果〕〔Effect of the invention〕

以上詳述したように、通常の浸潰米をα7J/cm”t
を超える加圧下で加圧蒸煮することによシ、淡麗でしか
も香気に富む清酒の醸造がり能となシ、米成分の有効利
用にもつなが)、原料成分の利用効率も向上する。した
がって、本発明は清酒醸造上極めて有用な醸造方法であ
る。
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)

【特許請求の範囲】[Claims] 1、清酒醸造を行う方法において、浸潰米を0.7kg
/cm^2gを超える加圧下で加圧蒸煮する工程を包含
することを特徴とする清酒の醸造方法。
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.
JP5161288A 1988-03-07 1988-03-07 Sake brewing method Expired - Lifetime JP2588741B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP5161288A JP2588741B2 (en) 1988-03-07 1988-03-07 Sake brewing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP5161288A JP2588741B2 (en) 1988-03-07 1988-03-07 Sake brewing method

Publications (2)

Publication Number Publication Date
JPH01257465A true JPH01257465A (en) 1989-10-13
JP2588741B2 JP2588741B2 (en) 1997-03-12

Family

ID=12891724

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Application Number Title Priority Date Filing Date
JP5161288A Expired - Lifetime JP2588741B2 (en) 1988-03-07 1988-03-07 Sake brewing method

Country Status (1)

Country Link
JP (1) JP2588741B2 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5208054A (en) * 1990-05-23 1993-05-04 Suntory Limited Process for production of alcoholic beverages
JP2011030499A (en) * 2009-07-31 2011-02-17 Riverson:Kk Method for producing high-quality refined sake and apparatus for producing steamed rice to be used in the production method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5282796A (en) * 1975-12-29 1977-07-11 Masahiko Izumi Suction boiling method of grains
JPS6027350A (en) * 1983-07-25 1985-02-12 Takara Shuzo Co Ltd Production of steamed cereal flour

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5282796A (en) * 1975-12-29 1977-07-11 Masahiko Izumi Suction boiling method of grains
JPS6027350A (en) * 1983-07-25 1985-02-12 Takara Shuzo Co Ltd Production of steamed cereal flour

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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JP2011030499A (en) * 2009-07-31 2011-02-17 Riverson:Kk Method for producing high-quality refined sake and apparatus for producing steamed rice to be used in the production method

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