JPH0231668A - Production of yeast culture - Google Patents

Abstract

PURPOSE:To produce a yeast culture, having excellent flavor of 'SAKE' (Japanese rice wine) and unique self expansion properties and useful mainly as 'SAKA-MANJU' (dumpling made from wheat flour containing the 'SAKE') by naturally fermenting 'SAKE' lees produced according to GINZYO' (thoroughly brewing of carefully selected raw materials). CONSTITUTION:An adequate amount of water is added to fresh 'SAKE' lees obtained in a process for producing 'GINZYO-SHU' ('SAKE' obtained by thoroughly brewing carefully selected raw materials) and the resultant 'SAKE' lees are kept at <=12 deg.C, preferably within a low-temperature region of 10-12 deg.C, allowed to stand for at least 7 days and naturally fermented without performing addition of other yeasts or enzymes and supply of saccharides at all.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention has an excellent liquor flavor and unique self-expanding property. The present invention mainly relates to a method for producing sake varieties useful for sake manzu.

[Conventional technology] Traditionally, sake varieties such as Sake Mantoyo were made by adding koji and water to steamed polished rice, leaving it at room temperature for 3 to 4 days, allowing the enzymes in the koji to saccharify the rice starch, and then leaving it for another 3 days. The most common method of making sake is to leave it at room temperature for four days and ferment it until the aroma and flavor of sake develops due to the infiltration of wild yeast in the air.

In order to make Sake Manju, the usual method is to mix the above-mentioned sake seeds with wheat flour and an appropriate amount of baking soda, knead the mixture, wrap red bean paste in the resulting dough, and steam it.

[Problems to be Solved by the Invention] However, in the case of the above-mentioned method for producing sake seeds, there is a problem that the sake seeds are colored because the rice used as the raw material is not sufficiently polished. For this reason, attempts have been made to purify the sake by adding starch after squeezing it, but using such methods ends up impairing the flavor of the sake during the steaming process.

The present invention focused on the fact that ginjo sake lees, which had not been used effectively until now, has a pure white character, and as a result of continued research into its potential to be used as a type of sake, it was developed by fermenting it under specific conditions. The development was based on the knowledge that when allowed to dry, it transforms into a pure white type of sake with an excellent flavor and unique self-expanding properties.

[Means for Solving the Problems] In other words, the method for producing sake varieties according to the present invention uses Ginjo sake lees as a raw material, adds an appropriate amount of water to it, and allows it to stand in a low temperature range of 12°C or less for at least 7 days. Its structural feature is that it undergoes natural fermentation.

The ginjo sake lees used as a raw material in the present invention are pure white sake lees produced as a by-product during the ginjo sake manufacturing process, and have a lower protein content than ordinary sake lees and a composition similar to pure starch. Add an appropriate amount of water to fresh Ginjo board lees, and leave it undisturbed for at least 7 days at a low temperature below 12°C without adding any other yeast or enzymes or supplementing sugar. do. If the temperature at this time exceeds 12°C, not only will the good flavor caused by fermentation be lost, but the color will turn brown. The most suitable temperature range is between 10"C and 12"G.

In this way, pure white sake is produced.

[How it works] Through the above-mentioned standing process, the enzymes remaining in the ginjo board lees are dissolved and saccharified, and the remaining ginjo yeast is activated, resulting in natural fermentation, giving the sake an excellent aroma and flavor. be done.

In addition, as a result, the residual yeast grows up to a size on the order of 10" in 1 mfl, and this action provides self-expanding properties. Therefore, when making sake Manzu, etc., it is necessary to use baking soda, which is commonly added in the past. It generates sufficient carbon dioxide gas without using a leavening agent, and the dough always becomes fluffy.

[Example: 2.5 eyes of fresh sake lees obtained from the Ginjo sake manufacturing process were added to 1.
It was immersed in 8Q (7) water, kept at a temperature range of 10''C to 11''C, and allowed to stand for 3 weeks.

During the standing process, the enzyme components remaining in the sake lees raw materials gradually dissolve and saccharify, and at the same time activate yeast to cause natural fermentation.
It has a refreshing aroma and flavor of sake.

Furthermore, when the growth state of the yeast of the obtained sake variety was measured, it was confirmed that the yeast of the sake variety was 10 I' or more in 1 mQ, and had sufficient self-swelling property.

[Effects of the Invention] As described above, according to the present invention, ginjo sake lees, which had no industrially useful value in the past, are used as a raw material, and a pure white sake with excellent flavor and self-expanding properties can be obtained through a simple process. It becomes possible to produce sake varieties. Moreover, since the squeezing process required for ordinary alcoholic beverages is not required and all the alcoholic beverages can be used, economically effective raw material utilization can be achieved. therefore.

It can be provided inexpensively as a kind of alcoholic beverage, such as sake manju, bread and cakes flavored with alcoholic beverages.

Claims (1)

[Claims] (1) Use ginjo sake lees as raw material, add an appropriate amount of water to it, and make 1
A method for producing sake, which is characterized by allowing it to stand still in a low temperature range of 2°C or less for at least 7 days for natural fermentation.