JPH0238195B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for brewing rich sake, and more particularly to a method for brewing sake that improves the utilization rate of raw materials. [Technical background and explanation of conventional technology] In conventional sake brewing, highly polished rice for sake brewing is steamed in the form of rice grains to create steamed rice, which is then mixed with koji rice and kakekake, which are raw materials for sake brewing. Use as rice. However, in the koji production and fermentation stages, when granular steamed rice becomes a medium for koji mold and is subjected to the enzymatic action of koji mold or yeast, only the alpha-ized rice starch near the surface is used. The alpha-formed rice starch inside the rice starch deteriorates before it can be utilized by Aspergillus or yeast, so it has the disadvantage that it is difficult to be fully utilized. The present inventor believes that if the particle size of granular sake brewing raw materials is made finer in sake brewing, the alpha-formed rice starch inside the sake brewing raw materials will be utilized by Aspergillus or yeast before aging. With this in mind, he proposed a method for making koji and brewing sake using powdered rice (Japanese Patent Application Laid-Open No. 58-43784, JP-A No. 58-224679, and JP-A No. 58-224680). In these methods, since the raw material for sake brewing is in the form of powder, the rice starch present inside the raw material for sake brewing is also used, which greatly improves the raw material utilization rate, but it is difficult to turn the powdered rice into alpha. In this case, the water ratio (the amount of water required to make a solution with an appropriate viscosity) is large, so when brewing sake using powdered rice, the water pumping ratio must be larger than in the conventional method. There must be. However, these methods improve the raw material utilization rate, so if sake is brewed with a normal alcohol content, there is no problem even if the water pumping ratio is increased. The inventor of the present invention believed that by keeping the water pumping ratio the same as the conventional method, it was possible to brew Kijoshu-type sake with a high alcohol content and strong taste, and after further research, he completed the present invention. I came to the point. [Objective of the Invention and Summary of the Invention] An object of the present invention is to provide a method for brewing Kijoshu type sake that has a high utilization rate of sake brewing raw materials, a high alcohol content, and a strong taste. Another object of the present invention is to provide a method for brewing sake that is easy to control. The present invention uses the liquefied liquid of refined rice as kakemai and improves the water pumping ratio in the brewing of sake.
This is a method of brewing sake that is characterized by the sake being 120-125%. [Specific Description of the Invention] In this specification, "refined rice" refers to rice obtained by removing components undesirable as raw materials for sake brewing from brown rice, that is, parts containing a large amount of fat and protein. In addition to powdered rice, which is made by grinding highly polished conventional polished rice to prevent it from becoming alpha, rice is ground or ground in the presence of water, and the resulting milky slurry is centrifuged. It contains powdered rice obtained from the separated residue containing a large amount of rice starch. Next, the present invention will be specifically explained. In the present invention, a liquefied liquid of refined rice is used as rice for sake brewing. When producing a liquefied liquid of refined rice, the raw rice is first ground, and it is preferable to grind the raw rice to obtain rice flour with as fine a particle size as possible. By reducing the particle size of rice flour, it becomes easier to liquefy rice starch, and the lees ratio in sake brewing can be lowered to improve raw material utilization. Usually, the particle size of the rice flour is 32 mesh or less, preferably 100 mesh or less, more preferably 150 mesh or less. Both dry and wet methods can be used to crush raw rice, but wet crushing, that is, immersing raw rice in water to absorb enough water, and then crushing it with a grinder or mixer is preferable. Preferably, highly polished polished rice for sake brewing is used as raw material rice, but if the fat and protein-rich parts are removed after the rice is ground, brown rice or partially polished white rice may also be used. It can be used as raw rice. When using brown rice or partially milled white rice as raw material, soak the brown rice or partially milled white rice in water, absorb enough water, and then finely grind the rice grains with a grinder or mixer to make an emulsion. Make a slurry. By increasing the degree of pulverization in this pulverization, it is possible to easily remove portions containing a large amount of fat and protein. It is preferable to grind the emulsion-like slurry to a particle size that allows it to pass through a 100 mesh sieve (more preferably a 145 mesh sieve). The emulsion-like slurry thus obtained is subsequently centrifuged. As a result, the emulsion-like slurry is separated into a supernatant liquid and a centrifugation residue, but in the centrifugation residue, the upper layer contains a portion rich in fat and protein, and the lower layer contains a large amount of rice starch. Since the portions accumulate, the portions containing a large amount of rice starch are taken out and used as the refined rice of the present invention. In the present invention, when using refined rice flour pulverized by the above-mentioned wet method or refined rice flour refined by the above-mentioned wet refining method, it is preferable to use it as it is for liquefying rice starch flour without drying it. . In the liquefaction of rice starch flour of the present invention, a heat-resistant α-amylase preparation is added to the rice flour slurry that has sufficiently absorbed water and has become a milky liquid, and the mixture is heated to the optimum temperature for α-amylase to produce refined rice. Obtain liquefied liquid. In the present invention, the liquefied refined rice obtained in this way is used as rice for sake brewing, thereby reducing the lees ratio and thereby improving the utilization rate of rice starch. Sake brewing can be done in one, two, three, or four stages, but it is preferable to use one stage to save labor in the process. The water extraction rate in sake brewing is the conventional extraction rate, that is,
By setting it at 120-125%, it is possible to make a rich kanjoshu type of sake. In other words, the characteristics of sake brewing according to the present invention are as follows:
The lees ratio is lowered, the raw material utilization rate is improved, and by adjusting the pumping water ratio, it is possible to make kanjoshu-type sake as desired. Next, an example of the production of refined rice flour refined by wet means used in the present invention will be shown in Reference Examples, and an example of implementation will be shown in Examples, but the present invention is not limited to these specific examples. isn't it. Reference example: (Production of refined rice by wet method) Brown rice (Nipponbare) is polished to remove only the germ (polishing ratio: 90%). 1 kg of water is added to 1.2 kg of water, and after soaking overnight, it is mixed with a mixer. Manufactured by Mitsubishi Electric Corporation
JM-362 type] for 5 minutes to obtain a milky slurry. After sieving this slurry with a 145 mesh sieve, the slurry under the sieve was put into a centrifuge.
Centrifuged at 5000 rpm for 10 minutes. Through centrifugation, the slurry was separated into a supernatant liquid and a centrifugation residue, but the centrifugation residue was further divided into two layers, with the upper layer containing a lot of fat and protein, and the bottom layer containing a lot of rice starch. The containing portion (refined rice portion) was concentrated. Take out these two layers separately and add 50 to 55
Dry for 16 hours at a temperature of °C. Table 1 shows the results of comparing the analytical values of the refined rice portion and the fat and protein-rich portion with the analytical values of white rice with a milling ratio of 90% as raw material and white rice with a polishing ratio of 73% using the conventional method.
The yield of refined rice from 100g is determined by the polishing ratio of 73 using the conventional method.
The results are shown in Table 2 when compared with the yield of 73% white rice, and the contamination level of wastewater generated when 1000 kg of raw rice is processed is compared to the pollution level of wastewater generated when white rice with a polishing ratio of 73% is washed using the conventional method. Table 3 shows the results of comparing the degrees. All analyzes were conducted in accordance with the analysis method commentary prescribed by the National Tax Agency.

【table】

[Table] According to Table 1, rice refined by the wet method has a lower crude fat and crude protein content than rice produced by the conventional method.
In other words, it can be seen that the degree of purification is high.

[Table] This is the ratio when
According to Table 2, rice refined by the wet method has a higher yield than rice produced by the conventional method, and in particular, the yield of starch is even higher.

[Table] According to Table 3, the load required to purify the wastewater generated from the production of refined rice using the wet process is significantly reduced compared to that of the wastewater generated from the conventional sake brewing process. Example: Add 1.2 kg of water to 1 kg of polished rice (produced in 1980, Nipponbare) polished to a polishing ratio of 73%, soak it in water overnight to absorb enough water, and prepare Kokugen [heat-resistant α-amylase preparation, Daiwa Kasei ( Co., Ltd. (trade name)] was added and ground for 3 minutes using a mixer (Mitsubishi Electric Co., Ltd. JM-362 model) to obtain a milky slurry. This slurry was heated in a water bath at 60 to 90°C for 10 minutes to obtain 2.2 kg of a liquefied rice starch liquid. This liquefied liquid is used as rice for sake brewing.
Using 400g (in terms of polished rice), one-stage preparation was carried out at a constant temperature of 15°C with 500g of total rice at a koji ratio of 20% and a water ratio of 123% and 135%. The preparation composition is as shown in Table 4. On the other hand, as a control, the same polished rice was steamed in a conventional manner and used as kakemai with the mixing ratio shown in Table 5.
Two stages of preparation were carried out at a constant temperature of 15°C.

【table】

[Table] Tables 6 and 7 show the analysis results of the moromi during preparation and of the upper layer sake. All analyzes were conducted in accordance with the analysis methods prescribed by the National Evacuation Agency.

【table】

〔Effect of the invention〕

The lees ratio decreases and the raw material utilization rate improves. You can make rich sake.

Claims (1)

[Scope of Claims] 1. A method for brewing rich sake, which is characterized by using a liquefied liquid produced by α-amylase from refined rice as rice for sake brewing, and setting the water ratio to 120 to 125%. . 2. The method for brewing rich sake according to claim 1, characterized in that a milky slurry obtained by pulverizing polished rice in the presence of water is used as the refined rice. 3. A patent claim characterized in that rice is ground in the presence of water, the resulting milky slurry is centrifuged, and the refined rice portion containing a large amount of rice starch accumulated in the lower layer is used as refined rice. A method for brewing rich sake as described in Scope 1. 4. The method for brewing rich sake according to any one of claims 1 to 3, characterized in that the entire amount of kakemai, kojimai, and water is added to the mash.