JPH03119988A - Preparation of sake - Google Patents

Abstract

PURPOSE:To heighten the multiplication rate of sake yeast and depress the extinction rate thereof to a low value to prepare a pale graceful sake reduced in miscellaneous tastes by giving sound stimulation to the sake yeast in an unrefined sake in a sake-brewing process. CONSTITUTION:When a sake is brewed by a conventional method, sound stimulation having frequencies of 20-2000Hz and sound pressure levels of 75-100db, such as a classic music, is given to sake yeast in a fermented unrefined sake during processes from an unrefined sake-charging process to a fermentation- finishing process.

Description

[Detailed description of the invention] (Industrial field of application) The present invention is a particularly important step in the sake brewing process,
During the production process, from the preparation of mash to the upper tank, which is said to fundamentally affect the quality of sake, sound stimulation is applied to the sake yeast in the mash to activate the sake yeast, resulting in a light sake with less unpleasant taste. Introducing the sake manufacturing method to brew excellent sake [Conventional technology] Conventionally, the typical method for preparing moromi in the making process is three-stage preparation, and the mixing ratio at that time is It is a so-called traditional technique of sake brewing that has won almost every award in history.

In other words, the three-stage preparation uses 15 times as much steamed rice based on the yeast mash,
The mixture of koji and water is divided into three stages and prepared over a period of four days. The second preparation on the day and day is called Nakazoe, and the third preparation on the fourth day is called Rusoe.
The preparation is completed by gradually increasing the amount of preparation. The production process is the process of charging the mash into a tank using the above-mentioned method, and then fermenting the mash while controlling the temperature and transferring it to the upper tank as an aged mash.
At this time, the fermentation period of the mash is about 20 to 30 sips, and the alcohol concentration reaches 18 to 19%.

On the other hand, in the conventional manufacturing process, the fermentation process is estimated by the state of the bubbles when the moromi ferments.

It is applied to sake brewing management. In other words, depending on the fermentation process of the mash, the shape of the foam (R) can vary from muscle foam, water foam, rock foam,
There are various names such as high-order, ochi-a, tama-awa, and ji, but it has long been said that the best mash foam is white, opaque, viscous, and high-order that lasts for a long time.

Furthermore, recent advances in brewing technology and ecological research into the process have revealed that the condition and composition of mash are highly dependent on the sake yeast.

[Problem to be solved by the invention]

Despite innovations such as the invention of the speed brewing machine and the introduction of automated machinery (rice steaming machine, koji making machine, pressing machine), as described in the section on conventional technology, the sake brewing process remains ,
Although some progress has been made in elucidating the ecological aspects of this process, the preparation method and the preparation composition used in the process have not changed much.

Therefore, following the elucidation of ecological research on the sake brewing process in recent years, the present researchers focused on maintaining the high quality during the sake brewing process over a long period of time to obtain excellent sake. When conducting various experiments on sake yeast, we conducted an experiment in which the sake yeast in the fermented mash was subjected to sound stimulation, and found that it formed a viscous, higher-quality mash for a longer period of time compared to mash that was matured according to conventional methods. In addition, as a result of analysis, we obtained the knowledge that it is possible to suppress the proliferation of sake yeast and its mortality rate to a low value, and based on this, we completed the present invention,
The purpose of the present invention is to provide sound stimulation to the sake yeast in the fermented mash in the sake brewing process, and to increase the proliferation power of the sake yeast in the mash.

The purpose of the present invention is to provide a method for producing sake that can obtain excellent aged sake by suppressing the mortality rate to a low value, and can then produce excellent sake with less unpleasant taste and better fermentation quality.

[Means to solve the problem]

In order to achieve the object of -J2, the method for producing sake according to the present invention has the following configuration.

That is, in the sake manufacturing method according to the present invention, the sake yeast in the fermented mash is exposed to a frequency of 20 to 2000 Hz and a sound pressure level of 75 to 10 Hz during the production process from the preparation of mash to the upper tank.
The gist of this method is to add 0 db sound stimulation, thereby increasing the proliferation power of the sake yeast, suppressing its mortality rate to a low value, and producing excellent aged mash. Next, high-quality sake can be obtained.

[Function] In the sake production method configured as described above, several ecological studies have been reported regarding the state of sake yeast during the production process. According to this, the density of sake yeast in the high-level bubbles mentioned above in the state of fermentation of mash is io'/g, which is several times higher than the density of 1 to 2XlO'/g in mash. During the first half of mash fermentation, which is accompanied by a foaming phenomenon, about half of the sake yeast is transferred to foam, so the yeast density in the mash is adjusted, and fermentation occurs relatively slowly. It has already been found that after the bubbles drop, the sake yeast returns to the mash, rapidly promoting fermentation.

Therefore, the details of the effects of sound stimulation on sake yeast are still unclear, but at frequencies of 20-20
00 Hz, sound pressure level h 75-100 dB Sound stimulation produces a remarkable difference in the density of sake yeast and its mortality rate compared to fermented mash fermented by conventional methods, and an excellent fermented mash can be obtained. It is certain that the stimulus effectively acts on the activation of sake yeast, and considering the above fermentation process, the sake yeast that has migrated into the foam is
Since there is no mutual cohesiveness per se, it is thought that many sake yeasts are arranged in an erect state on the surface of the foam-forming membrane, which is a state in which it is easier to receive and resist sound stimulation from sound vibrations than in the liquid. From this, it is inferred that the density of sake yeast increases rapidly due to sound stimulation after foam formation during moromi fermentation.

〔Example〕

Hereinafter, the present invention will be further explained in detail based on Examples.

First, three stages of charging were carried out in four identical tanks according to the charging proportions and amounts shown in Table 1. The yeast in this case is Association 9
Using No. 1 yeast, the product temperature and λ deviation were controlled to be the same, and the temperature was 6°C during distillation preparation, and the maximum product temperature during fermentation was 10°C.

Table 1 Next, speakers were attached to the top of three of the four tanks in which the mash was prepared as described above, so that the sound would come out as sharply as possible.
For two hours a day, from 3:00 p.m. until 1:00 p.m., an experiment was conducted in which sound stimulation was applied to the fermenting mash using music.

At this time, preparation tank A was used for jazz music, preparation tank B was used for enka music, preparation tank C was used for classical music, and preparation tank D was used for fermentation using a conventional method without installing a speaker. Regarding the above-mentioned music sound stimulation, we wanted to set the frequency to the audible frequency range of 20 to 2000 Hz, and the sound pressure level to 75 to 100 Hz, as we wanted to set it as high as possible so that the differences would be obvious in the experimental analysis results. db.

The table below shows the changes in the mash of the four charging tanks based on these results.

The amount charged per O tank is shown.

Yeast density P was determined according to Table 2, Table 2, Table 2, and Table 2, and the yeast density was measured several times using the same method, and the average value was determined.

P (number of yeast/m1) - a X 8 X 10'X dilution factor. In addition, yeast density was expressed as the number of yeast contained in the mash L@l. Attach a Kallu glass to Mr. Thoma's blood cell counter, drop one drop of the sample on the edge of the cover glass, stir well to make it homogeneous, fill the gap between the counter and the cover glass by capillary action, and leave it for 1 minute. 400
The yeast cells were examined under a magnification microscope and the number of yeasts in 50 different sections of a hemocytometer was counted. The number of yeasts in 50 compartments is represented by a, and the mortality rate of the following formula O yeast is shown by the methylene blue staining rate. Add sample 1- to solution 9@e, which is a mixture of equal amounts of methylene blue solution and phosphate buffer, and mix thoroughly.
Total yeast density (
The density (P,) of dead yeast stained deep blue with Pa) and methylene blue was measured and calculated using the following formula.

Mortality rate (%) = P, / P, , preparation tank B.

It was clear that in the preparation tank C), the yeast activity was good and the growth rate was high, and the mortality rate of dead bacteria was low, compared to the mash that was fermented according to the conventional method (preparation tank D).

For example, as shown in Table 2-3, the mash in brewing tank C that has been stimulated with sound in classical music differs from the mash in brewing tank D in which blisters follow the conventional method (Table 2-3).
In addition to being seen one day earlier than in Table 4), the higher-order conditions were also two days longer and lasted six days. Furthermore, differences in yeast density begin to appear on the 5th day after distillation, and while the mash in preparation tank D is 3.2X 10' on the 13th day after distillation, the mash in preparation tank C is 3.2X 10'. It showed a high number of 6X 10 days, and this trend continued until before the upper tank.

On the other hand, regarding the mortality rate, the mash in preparation tank D was at a maximum of 5.8% on the 10th day after distillation, while the mash in preparation tank C was at a maximum of 3.5% on the 10th day after distillation. showed a low overall figure.

Continuing on, almost no changes were observed in acidity between the preparation tanks A to D, but some differences were observed in the amino acid content starting from the 11th day after distillation.
In front of the upper tank, a difference of 0.1 was observed between the preparation tank C, the preparation tank A, the preparation tank B, and the preparation tank D.

Next, among the mash that was sound-stimulated with music according to the present invention, sake C produced from brewing tank C (mash that was classically stimulated with sound) that had particularly good results, and sake C that was prepared by the conventional method. The sake brewer constructed from the brewing tank D was subjected to a sensory evaluation, and the results are shown in Table 3. At this time, the taste of the sake was given 5 points for very good, 4 points for somewhat good, 3 points for unsatisfactory, 2 points for not very good, and 1 point for disliked.
It was evaluated on a five-point scale.

Table 3 As a result, it was found that the sake according to the present invention had a better taste than the sake made by the conventional brewing method.
In addition, the sake obtained by the present invention was evaluated as a refined sake with few unpleasant tastes.

According to these results, sound stimulation of sake yeast during fermentation can activate the sake yeast and increase its multiplication ability, as well as suppress the mortality rate of the sake yeast. From this, it was concluded that the refined sake is superior, and that sound stimulation of the sake yeast during fermentation is effective in brewing superior sake. . However, although the results showed that in general, those that were stimulated with sound had a better firmness than those that were not stimulated with sound, why was it that the ones that were stimulated with classical sound were significantly better? This remains a matter of speculation.

In other words, although there has been little research on the foam of thick milk, it has been reported that in addition to yeast cells, the mannan-containing segment that is easily decomposed by polymers and the king of insoluble substances such as fibers are involved in the production of high foam. The physical properties of sake yeast that produce foam include: (1) It is well adsorbed at the bubble interface. (2
) Loss of bubble affinity due to proteolytic enzyme treatment.

(3) Aggregates well with lactic acid bacteria and celite at pH 3.

(4) When the bacterial cells are suspended in a water-benzene two-layer system, they are transferred to the benzene layer. From this, the hydrophobic groups of amino acids in mannan protein are exposed on the surface layer of sake yeast that produces high foam.
It is known to be adsorbed to air bubbles due to its strong hydrophobicity. Therefore, as the results of one experiment prove, in the preparation tanks A to C that were exposed to sound III'm and in the preparation tank D that was not subjected to sound stimulation, numerical differences in yeast density and mortality rate were initially lower. However, there is a noticeable difference in the foaming stage, as the sake yeast that was initially dispersed in the mash is accumulated in the pond as foaming is produced, while the Since the sound vibrations are transmitted throughout the bubbles in a state where they are easily stimulated, the sake yeast, which is a bacterial cell, becomes more active, suppressing the mortality rate of the sake yeast and at the same time increasing its proliferation ability. This is thought to be due to the increase in

Also, among musical genres, classical music had the best results, but compared to jazz and enka, classical music is a musical sound that is composed of sounds with frequencies that are multiples of the fundamental tone, which is the lowest frequency in a regular melody. Therefore, it is presumed that the sound stimulation caused by this had a favorable effect on the activation of sake yeast.

Effects of CJa Akira] Since the present invention is configured as described above, it produces the effects described below.

According to the method for producing sake according to the present invention, by adding a new method of applying sound stimulation to the mash, it is possible to obtain refined sake with less unpleasant taste, using the same mixing ratio as before. There is.

Claims (1)

[Claims] In the sake manufacturing process, from the preparation of mash to the upper tank, the sake yeast in the mash is exposed to a frequency of 20~
A method for producing sake, characterized by stimulating sound at a frequency of 2000 Hz and a sound pressure level of 75 to 100 db.