JPH0249702B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for brewing rich sake with a high rate of raw material utilization, and more particularly to a method for brewing sake with a reduced lees ratio using powdered rice. [Technical Background and Description of Prior Art] During times when rice was in short supply, it was proposed to use white sugar, a by-product during the polishing of sake rice, as a substitute for sake brewing raw materials or koji making raw materials. When used for this purpose, the taste of the manufactured sake became astringent and dark in color, and the quality was not very good, so it was not used at all after that. In addition, attempts have been made to make shubo and sake by crushing rice, but no detailed studies have been conducted. The present inventors previously proposed a koji production method using powdered koji as a raw material for koji production. (Special application 1986-142151
No.) The present inventors steamed rice grains to make steamed rice,
As a result of reexamining the conventional method of brewing sake using this rice as kakemai, we discovered that the conventional method of brewing sake has the following drawbacks. (1) Heat conductivity inside rice grains is poor, so heating and cooling efficiency is not very good. (2) The enzyme action of Aspergillus oryzae is difficult to reach the center of the rice grain. For this reason, the starch in the center of the rice grain ages before it is affected by enzymes, resulting in a large amount of lees. The present inventors have found that pulverizing the raw materials for sake brewing at least once or more before charging promotes the dissolution of starch, improves the raw material utilization rate, and reduces the lees ratio, and has thus completed the present invention. . [Object of the Invention and Summary of the Invention] An object of the present invention is to provide a method for brewing sake that can improve the utilization rate of raw materials without impairing the quality of produced sake. Another object of the present invention is to provide a method for brewing sake that improves raw material utilization and allows smooth fermentation. Another object of the present invention is to provide a method for brewing sake that improves raw material utilization, allows smooth fermentation, and has a higher alcohol concentration than conventional sake. The present invention is a method for brewing sake using powdered kakemai, and in the present invention, the water pumping rate in the initial stage of fermentation is increased to at least three times that of the conventional method, thereby increasing the rate of water extraction in the initial stage of fermentation. To ensure smooth fermentation, the water extraction rate at the final stage of fermentation is reduced in accordance with the above increase, thereby increasing the water extraction rate for the entire sake brewing (converted to total rice) to 110-160%. This is a sake brewing method that is characterized by In brewing the sake of the present invention, the initial stage of fermentation in which the water extraction rate is increased to at least three times the conventional method is as follows:
This may be the initial addition or middle addition, and the final stage of fermentation where the water pumping rate is reduced may be the distillation addition. [Specific Description of the Invention] The powdered kakemai used for brewing the sake of the present invention may be any of the following. (1) Rice flour obtained by crushing raw rice. (2) Soaked rice flour obtained by soaking and pulverizing raw rice. (3) Steamed rice flour obtained by steaming the rice flour of (1) and (2). (4) Dried steamed rice flour obtained by drying the steamed rice flour in (3) using hot air, alcohol, or other drying means. (5) Rice flour obtained by further crushing the dried steamed rice flour in (4). (6) Gelatinized rice flour obtained by steaming and pregelatinizing raw rice, then drying it in the pregelatinized state (for example, by dehydrating with alcohol or drying at high temperatures), and pulverizing it. (7) Various types of rice flour obtained by other means. The fineness of the powdered Kakemai should be as fine as possible. It is usually 16 meshes or more, preferably 32 meshes or more, and more preferably 48 meshes or more. In ordinary sake brewing, the standard water ratio for only Hatsuzoe, Nakazoe, and Ruzoe is 120 to 130% (converted to total rice). (conversion) was set at 110-160%. If you use something that has been crushed more than once, with the standard pumping ratio, the mash will become so solid that it will be impossible to put a paddle into it, and there will be a noticeable delay in fermentation compared to brewing with rice grains. become. To this end, in the present invention, the water pumping rate in the initial stage of fermentation is increased. In this case the rate of increase must be at least three times. This prevents the mash from becoming lumpy and hard, and allows for smooth fermentation. If the water pumping rate in the early stages of fermentation is increased by at least three times, the overall water pumping rate will increase accordingly, but the water pumping rate in the final stage of fermentation should be increased by an amount commensurate with the increased water pumping rate in the early stages of fermentation. You can subtract it from the amount of water pumped. Since the sake brewing method of the present invention improves the utilization rate of raw materials, it is possible to produce sake with a higher alcohol concentration than conventional sake. Of course, ordinary granular koji can be used as the koji rice in brewing the sake of the present invention, but powdered koji made from the above-mentioned powdered rice or other methods can also be used. It is also possible to use manufactured powder noodles. Furthermore, liquid koji can also be used. The use of powdered koji in the present invention has the advantage of further lowering the lees ratio and further improving the alcoholization rate. Next, an example of implementation of the present invention will be described, but the present invention is not limited to these examples. Example 1 White rice (Nipponbare, 73% Hokusei) that had been soaked in water for 10 hours to fully absorb water was crushed in a small pulverizer, steamed, then the steamed rice was dried with hot air at 80°C for 12 hours, and then The dried steamed rice was pulverized using a small pulverizer until the entire amount passed through a 48-mesh sieve. During preparation, the moisture content of this steamed rice was adjusted to 37.5%. The steamed rice thus obtained was used as kakemai to brew sake. For the koji rice, granular koji made by a conventional method was used. As a control, we used conventional granular steamed rice that was not crushed, and brewed sake without adjusting the water pumping ratio in the initial stage of fermentation. Fermentation temperature: 14℃ for the first addition, 10-11℃ for the middle addition.
°C, during distillation addition: 8 to 9 °C; after distillation addition, the temperature was raised at a rate of 1 °C/day until it reached 15 °C, and the temperature was kept constant at 15 °C. In this example, in order to ensure smooth fermentation, the overall water pumping ratio (in terms of total rice) was set to 150%. The preparation composition is shown in Table 1, and the analysis and conclusion of Jotanzake is shown in Table 2.
The fermentation process is shown in the table and in Figure 1.

【table】

[Table] Example 1
Control 〓2.5 18.6 2.76 2.49 28.5 340

Claims (1)

[Claims] 1. When using powdered kakemai in sake brewing, the water extraction rate in the initial stage of fermentation is increased to at least three times the conventional method, and the water extraction ratio in the final stage of fermentation is increased. is reduced accordingly, thereby 110
A sake brewing method characterized by brewing sake at a water extraction ratio of ~160% (converted to total rice). 2. The sake brewing method according to claim 1, wherein the powdered kakemai is gelatinized rice flour obtained by dehydrating gelatinized rice and then pulverizing it. 3. Powdered Kakemai is selected from the group consisting of rice flour obtained by crushing rice and/or soaked rice, gelatinized products thereof, dehydrated products thereof, crushed products thereof, and mixtures thereof. A method for brewing sake according to claim 1, characterized in that: 4. When using powdered noodle rice and kakemai in sake brewing, increase the water extraction rate in the initial stage of fermentation to at least three times the conventional method, and adjust the water extraction rate in the final stage of fermentation accordingly. A method for brewing sake, which is characterized by reducing the amount of water by reducing the amount of water, thereby producing sake at a water extraction ratio (converted to total rice) of 110 to 160%. 5. Claims 1 to 4, characterized in that the initial stage of fermentation is the initial addition or middle addition, and the final stage of fermentation is the distillation addition.
A method for brewing sake as described in any of the paragraphs.