JPH01320982A - Brewing method of refined japanese rice wine containing small amount of urea - Google Patents
Brewing method of refined japanese rice wine containing small amount of ureaInfo
- Publication number
- JPH01320982A JPH01320982A JP63157547A JP15754788A JPH01320982A JP H01320982 A JPH01320982 A JP H01320982A JP 63157547 A JP63157547 A JP 63157547A JP 15754788 A JP15754788 A JP 15754788A JP H01320982 A JPH01320982 A JP H01320982A
- Authority
- JP
- Japan
- Prior art keywords
- urea
- rice wine
- inorganic salt
- small amount
- containing small
- 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.)
- Pending
Links
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 239000004202 carbamide Substances 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 10
- 235000019992 sake Nutrition 0.000 title abstract 4
- 229910017053 inorganic salt Inorganic materials 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000002500 ions Chemical class 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 abstract description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 239000002243 precursor Substances 0.000 abstract description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 abstract description 2
- 235000019341 magnesium sulphate Nutrition 0.000 abstract description 2
- 235000019991 rice wine Nutrition 0.000 abstract 2
- 235000014101 wine Nutrition 0.000 abstract 2
- 239000007836 KH2PO4 Substances 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 abstract 1
- 235000019796 monopotassium phosphate Nutrition 0.000 abstract 1
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000002301 combined effect Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 108010046334 Urease Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000000147 hypnotic effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、カルバミン酸エチルの前駆物質となる尿素の
少ない清酒製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing sake that uses less urea, which is a precursor of ethyl carbamate.
［従来の技術］
清酒中の尿素は、主として発酵中に酵母により生産され
る。尿素は、火入処理や貯蔵中にエタノールと反応して
催眠、鎮静作用を有するカルバミン酸エチルを生じるこ
とが知られている。清酒中のカルバミン酸エチルは少な
いことが望ましく、そのためには、その前駆物質となる
尿素を少なくする必要がある。[Prior Art] Urea in sake is mainly produced by yeast during fermentation. It is known that urea reacts with ethanol during firing and storage to produce ethyl carbamate, which has hypnotic and sedative effects. It is desirable that the amount of ethyl carbamate in sake be small, and for that purpose, it is necessary to reduce the amount of urea, which is its precursor.
このため、従来、■乳酸菌由来の酸性ウレアーゼを醪ま
たは製放酒に添加することにより尿素を減少させる方法
、■尿素低生産酵母を使用する方法等により尿素の少な
い清酒が製造されている。For this reason, sake with low urea has been produced conventionally by methods such as (1) reducing urea by adding acid urease derived from lactic acid bacteria to moromi or sake brewing, and (2) using yeast with low urea production.
しかし、■については酵素剤使用ということで製造コス
トが高くなり、酒質を低下させる可能性がある等、■に
ついては、現在使用されている多くの種類の酵母につい
て尿素低生産酵母を育種することは困難である等、必ず
しも満足できる方法とは言い難い。However, regarding ■, the production cost is high due to the use of enzymes, which may reduce the quality of alcoholic beverages, and regarding ■, it is necessary to breed yeast that produce low urea among the many types of yeast currently in use. However, it is not necessarily a satisfactory method, as it is difficult to do so.
し発明が解決しようとする課題〕
このような事情に鑑み、本発明者らは、どのような酵母
についても酒質を低下することなく、容易に尿素の少な
い清酒を製造する方法を見出すべく、鋭意研究した。そ
の結果、特定の無機塩添加により４成酒中の尿素を少な
くできるという知見を得、本発明を完成するに至った。[Problems to be Solved by the Invention] In view of these circumstances, the present inventors aimed to find a method for easily producing sake with a low urea content without deteriorating the quality of sake using any yeast. I did a lot of research. As a result, they obtained the knowledge that the amount of urea in 4-sake sake can be reduced by adding a specific inorganic salt, and completed the present invention.
［課題を解決するための手段］
本発明は、Ｍ ８１″）イオンおよび／またはＰＯ４３
−イオンを生ずる無機塩を清酒醪に直接添加または該無
機塩を溶解した仕込水を使用して清酒を醸造することを
特徴とする尿素の少ない清酒醸造法を提供するものであ
る。本発明によれば、通常の方法に従って清酒を醸造す
る過程において、該無機塩を清酒醪に直接添加すること
により、あるいは無機塩を溶解した仕込水を用いること
により、特殊な酵素を用いなくても尿素の少ない清酒が
容易に得られ、用いる酵母も特に限定するものではない
。[Means for Solving the Problems] The present invention provides M81″) ions and/or PO43
- To provide a method of brewing sake with less urea, which is characterized by directly adding an inorganic salt that generates ions to sake mash or using brewing water in which the inorganic salt is dissolved. According to the present invention, in the process of brewing sake according to a normal method, by directly adding the inorganic salt to the sake mash, or by using brewing water in which the inorganic salt is dissolved, no special enzymes are required. However, sake with low urea content can be easily obtained, and the yeast used is not particularly limited.
無機塩としては、Ｍ ｇｔ ＋イオンを生じる塩、例え
ば、Ｍｇ５Ｏ，、ｐｏ、’−イオンを生じる塩、例えば
、ＫＨ，ＰＯ，、ＮａＨｔＰＯ，等が挙げられ、これら
は単独でも２種以上を併用してもよく、ＭｇＨＰＯ，も
使用可能である。なお、実際の清酒醸造においては、水
の加工に使用できる無機塩が酒税法基本通達第３条第７
項（２）によって規定されており、この点から、本発明
においては、無機塩としてＭｇ５Ｏ，、ＫＨ，ＰＯ，お
よびこれらの混合物を用いることが好ましい。Examples of inorganic salts include salts that generate M gt + ions, such as salts that generate Mg5O,, po, '- ions, such as KH, PO, and NaHtPO, which may be used alone or in combination of two or more. MgHPO can also be used. In addition, in actual sake brewing, inorganic salts that can be used in water processing are subject to Article 3, Article 7 of the Liquor Tax Law Basic Circular.
From this point, in the present invention, it is preferable to use Mg5O, KH, PO, and a mixture thereof as the inorganic salt.
本発明においては、無機塩の添加量は特に限定するもの
ではなく、用いる酵母、その他醸造条件に応じて適宜選
択できるが、通常、ＫＨ，ＰＯ，の場合、全汲水に対し
て４〜３ ｍＭ、 ＭｇＳ Ｏ４の場合、全汲水に対し
て４〜６ｍＭ程度の添加で良好な結果が得られる。In the present invention, the amount of inorganic salt added is not particularly limited and can be selected appropriately depending on the yeast used and other brewing conditions, but usually in the case of KH, PO, 4 to 3 In the case of mM, MgSO4, good results can be obtained by adding about 4 to 6 mM to the total pumped water.
各種無機塩の添加効果について、協会７号泡なし酵母（
以下、Ｋ−７０１と称する）株を使用し、総米４０９で
小仕込試験を行った。第１表に示す仕込配合で、全汲水
に対し４ｍＭになるように無機塩を添加し、品温１５℃
一定で発酵させた。Regarding the effects of adding various inorganic salts, we investigated the association No. 7 non-foam yeast (
Using the strain (hereinafter referred to as K-701), a small-scale preparation test was conducted with total rice 409. Using the ingredients shown in Table 1, inorganic salts were added to the total water to give a concentration of 4mM, and the product temperature was 15°C.
Fermented at constant rate.
第１表 仕込配合 結果を第２表に示す。Table 1: Preparation composition The results are shown in Table 2.
第２表 成分分析値
第２表に示すごとく、Ｍ ｇ １＋イオンおよびＫ“と
Ｐｏ、３−イオンの併用により尿素は大幅に減少した。Table 2 Component Analysis Values As shown in Table 2, urea was significantly reduced by the combined use of M g 1+ ions, K'' and Po, 3- ions.
Ｋ＋イオンはＰｏ、３−イオンと併用でない場合、すな
わち、ＫＣｌ２で添加した場合、尿素が増大した。アミ
ノ酸度は、Ｃａ ＣＱ ｚ以外はすべて添加により減少
した。When K+ ions were not used in combination with Po,3- ions, ie, when added with KCl2, urea increased. The amino acid content decreased with the addition of all except Ca CQ z.
次に、Ｋ Ｈ！ Ｐ Ｏ４とＭｇ５Ｏ，の併用効果につ
いて調べた結果を第３表に示す。Next, KH! Table 3 shows the results of investigating the combined effect of PO4 and Mg5O.
第３表 成分分析値
ＫＨ，ＰＯ，が低濃度の場合、Ｍｇ５Ｏ，と（７）併用
効果は認められる。一方、ＫＨ，ＰＯ，が２ｍＭ以上の
場合、併用効果は認められなかった。しがし、アミノ酸
度は、添加濃度が高くなると減少し、併用によりさらに
減少した。Table 3 Component analysis values When KH and PO are at low concentrations, the combined effect of Mg5O and (7) is observed. On the other hand, when KH, PO, was 2mM or more, no combined effect was observed. However, the amino acid content decreased as the added concentration increased, and further decreased with combined use.
次に、本発明かに一７０１株だけでなく、他の酵母につ
いても有効であることを第４表に示す。Next, Table 4 shows that the present invention is effective not only for the Crab 701 strain but also for other yeasts.
第４表 成分分析値
＊尿素低生産酵母
６種類の酵母について、第１表に示す仕込配合でＫＨ，
ＰＯ，を全汲水に対し４＋ａＭになるように添加した。Table 4 Component analysis values *For six types of yeast with low urea production, KH,
PO, was added to the total pumped water at a concentration of 4+aM.
酵母により効果の差は見られるが、Ｋ Ｈ＝ Ｐ Ｏ４
添加により４成酒中の尿素は減少した。Differences in effectiveness can be seen depending on the yeast, but K H= P O4
Due to the addition, the amount of urea in the 4-sake sake decreased.
尿素の生成の多い酵母は、ＫＨ，ＰＯ，添加量を多くす
ることにより、尿素を減少させることができる。Yeast that produces a large amount of urea can reduce urea by increasing the amounts of KH and PO added.
本発明において、無機塩は、直接または汲水に溶解して
使用する。添加時期は、発酵中、仕込中のいずれでも良
いが、尿素生産の少ない仕込時、または醪初期が良く、
分割して添加しても、−度に添加しても効果が見られる
。In the present invention, the inorganic salt is used directly or dissolved in pumped water. It can be added either during fermentation or during preparation, but it is best to add it during preparation when urea production is low, or at the beginning of the mash.
The effect can be seen even if it is added in portions or in batches.
［実施例コ
次に、実施例を挙げて本発明をさらに詳しく説明するが
、これらに限定されるものではない。[Examples] Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto.
実施例１
第５表に示す仕込配合で、留部時にＫＨ，ＰＯ，、Ｍｇ
ＳＯ４・７Ｈ，Ｏを全汲水に対し４ｍＭになるように、
それぞれ０．１５２９．０．２７６ｙ添加し、仕込を行
った。結果を第６表に示す。Example 1 With the charging composition shown in Table 5, KH, PO, Mg was added at the time of distillation.
Add SO4・7H,O to 4mM in total water,
0.1529y and 0.276y were added respectively, and preparation was carried out. The results are shown in Table 6.
＊＊官能検査は１〜５点法で行った。審査員は７人であ
る。採点基準は次の通りである。**Sensory testing was conducted using a 1-5 point scale. There are seven judges. The scoring criteria are as follows.
ｌ良い、２やや良い、３晋通、４やや悪い、５悪い。l good, 2 somewhat good, 3 Jintong, 4 somewhat bad, 5 bad.
両区公共、尿素は対照の無添加に比べ減少したが、Ｍ
ｇ Ｓ Ｏａ添加区分は官能検査の結果、酒質の面でや
や評価が低かった。従って、Ｋ Ｈ、Ｐ Ｏ，単独添加
か、Ｍｇ５Ｏａを少量使用し、ＫＨ，ＰＯ，との併用が
良い。Public in both wards, urea decreased compared to the control without additives, but M
As a result of the sensory test, the gS Oa addition category received a slightly low evaluation in terms of alcohol quality. Therefore, it is better to add KH and PO alone, or to use a small amount of Mg5Oa in combination with KH and PO.
実施例２ 第５表に示す仕込配合で、留部時にＫＨ，ＰＯ。Example 2 KH, PO at the time of distillation using the charging composition shown in Table 5.
を全汲水に対し４ｍＭ、６ｍＭ、８ｍＭになるように、
ツレぞし０．１５２９．０．２２９８＋、０．３０５ｇ
添加し、仕込を行った。いずれも順調に発酵した。製放
酒の分析結果を第７表に示した。to 4mM, 6mM, 8mM to the total water,
Tsurezoshi 0.1529.0.2298+, 0.305g
Added and prepared. All fermented smoothly. Table 7 shows the analysis results for the brewed sake.
第７表 成分分析値
＊全汲水に対する添加濃度
＊＊官能検査は１〜５点法で行った。審査員は６人であ
る。採点基準は次の通りである。Table 7 Component analysis values *Concentration added to total pumped water** Sensory test was conducted using a 1 to 5 point method. There are six judges. The scoring criteria are as follows.
１良い、２やや良い、３Ｈ通、４やや悪い、５悪い。1: Good, 2: Fairly good, 3: Good, 4: Fairly bad, 5: Bad.
尿素はＫ Ｈ、ＰＯ，添加ｌ農度が高いほど低下し、８
ｍＭ添加区分では対照の約１／３に減少した。Urea decreases as KH, PO, and added agricultural rate increase, and 8
In the mM addition category, it decreased to about 1/3 of the control.
また、Ｋ Ｈ、Ｐ Ｏ、添加濃度が高いほど酸度が増加
し、アミノ酸度は減少した。成分的には対照の無添加と
比べ異なるが、官能検査の結果は、差がなく、対照と同
程度の酒質のものが得られた。Furthermore, the higher the concentrations of K H and P O added, the higher the acidity increased and the lower the amino acid content. Although the ingredients are different compared to the control with no additives, there was no difference in the sensory test results, and the alcohol quality was comparable to that of the control.
「発明の効果コ
本発明により、無機塩を添加するという簡単な操作で、
尿素の少ない清酒を容易に醸造することができる。``Effects of the invention: With the present invention, by the simple operation of adding an inorganic salt,
Sake with low urea content can be easily brewed.
Claims (1)
＾−イオンを生ずる無機塩を清酒醪に直接添加または該
無機塩を溶解した仕込水を使用して清酒を醸造すること
を特徴とする尿素の少ない清酒醸造法。(1) Mg^2^+ ion and/or PO_4^3
A method for brewing sake with less urea, which is characterized by directly adding an inorganic salt that generates ions to sake mash or using brewing water in which the inorganic salt is dissolved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63157547A JPH01320982A (en) | 1988-06-23 | 1988-06-23 | Brewing method of refined japanese rice wine containing small amount of urea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63157547A JPH01320982A (en) | 1988-06-23 | 1988-06-23 | Brewing method of refined japanese rice wine containing small amount of urea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01320982A true JPH01320982A (en) | 1989-12-27 |
Family
ID=15652065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63157547A Pending JPH01320982A (en) | 1988-06-23 | 1988-06-23 | Brewing method of refined japanese rice wine containing small amount of urea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01320982A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102978065A (en) * | 2012-12-05 | 2013-03-20 | 浙江大学 | Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine |
| CN106635848A (en) * | 2016-10-19 | 2017-05-10 | 江南大学 | Schizosaccharomyces pombe capable of simultaneously degrading arginine and urea |
| CN109749909A (en) * | 2019-03-26 | 2019-05-14 | 枣阳市灵鹿酒业有限公司 | A kind of oat red yeast rice yellow rice wine and its brewage process |
-
1988
- 1988-06-23 JP JP63157547A patent/JPH01320982A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102978065A (en) * | 2012-12-05 | 2013-03-20 | 浙江大学 | Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine |
| CN106635848A (en) * | 2016-10-19 | 2017-05-10 | 江南大学 | Schizosaccharomyces pombe capable of simultaneously degrading arginine and urea |
| CN109749909A (en) * | 2019-03-26 | 2019-05-14 | 枣阳市灵鹿酒业有限公司 | A kind of oat red yeast rice yellow rice wine and its brewage process |
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