JPH0420592B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The purpose of the present invention is to reduce the koji ratio in sake brewing, by supplementing the insufficient components derived from koji by adding koji cells obtained by liquid culture, and increasing the fermentation process. This paper also relates to a method for reducing the koji ratio in order to brew sake that is not much different from conventional sake. [Technical background of the invention and its problems] Reducing the koji ratio in the koji making process, which requires a great deal of labor and expense, can reduce the production amount of koji, which leads to labor saving in the koji making process, It also greatly contributes to cost reduction. It also leads to the reduction of the amount of koji rice that is difficult to dissolve in the mortar, which leads to an improvement in the raw material utilization rate or the alcoholization rate, which has extremely large advantages such as reducing production costs. It is considered to be a thing. However, the most important role of koji in sake brewing is to supply hydrolytic enzymes such as amylase and protease, and to supplement the amount of enzymes required for fermentation and balanced dissolution of steamed rice, Usually, a koji ratio of about 20% was required. Another significance of koji lies in its ingredients, which are essential for the smooth growth and fermentation of yeast and for producing the unique taste and aroma of sake. Therefore, the lower the koji ratio, the more the balance between fermentation and dissolution will be disrupted, and the quality of sake will be adversely affected. In particular, if the koji ratio is reduced to about 10% or less, fermentation will be significantly delayed even if various enzymes are sufficiently supplemented, and aromatic components such as esters will also be significantly reduced, making it clearly sensual. A significant difference is also recognized. As mentioned above, this is due to the lack of components derived from the koji mold cells. [Means for Solving the Problems] The structure of the present invention, which solves the problems of the prior art, reduces the koji ratio during sake brewing, and uses liquid culture to replace the koji-derived ingredients that are insufficient due to the reduction in the koji ratio. The obtained koji mold bodies are added to moromi. [Effect of the Invention] As described above, according to the present invention, it has been confirmed that this phenomenon can be improved by adding koji extract, water extract of koji, or mixed vitamin solution. This fact is also supported by reports that the delay in fermentation can be recovered by adding a mixture of vitamins such as inositol and calcium pantothenate when preparing the enzyme preparation. From the above, about 10
It is clear that if it is desired to reduce the koji ratio by less than %, it is necessary to add components derived from koji.
However, the substances that are considered to be brought in by koji are thought to be quite complex, and include not only vitamins but also a wide variety of koji metabolites such as fatty acids and proteolipids, which contribute to yeast growth and fermentation, as well as the delicate taste of sake. This is thought to have an effect on the scent. From this point of view, the results of numerous experiments have shown that the only thing that can substitute for the noodle-derived ingredients is the koji mold itself. The koji mold cells separated after culturing can be stored for a long period of time by vacuum drying or normal drying. [Example] Add 2 g of ground white rice as a carbon source and 1 g of red rice bran as a nitrogen source to 100 ml of distilled water, and sterilize the mixture at 120°C for 15 minutes as a medium. ) spores were inoculated with a platinum loop, 30℃, stirring speed 200r.pm, aeration rate 1vvm.
Aerated agitation culture was carried out under the following conditions for 48 hours, and after culturing, the bacteria were collected using gauze to obtain koji mold bodies. In the fermentation test, 1 kg of total rice was prepared using the mixing ratio shown in Table 2, the koji ratio was 3%, and glucoamylase was added according to the amount of reduction in the koji ratio, calculated from the glucoamylase titer of the koji. did. As a control, as shown in Table 1, the koji ratio was 20% (Control 1), and as shown in Table 2,
The results are shown (Control 2) when the koji ratio is 3% and no koji cells are supplemented. Table 3 shows the preparations shown in Table 2 using koji mold bodies. The enzyme preparations shown in Tables 1 and 2 above include 0.8g of commercially available glucoamylase and 2g of commercially available protease.
was dissolved in 100 ml of distilled water. Table 4 shows the general analysis values of the obtained Jotansake, and Table 5 shows the analysis results of aroma components. The figure is a characteristic diagram showing the amount of CO ₂ generated. 1 is koji;
2 shows the enzyme, and 3 shows the characteristic curve of the bacterial cell.

【table】

【table】 Table 3 (main test) Table 2 (Control 2) + Aspergillus cells

【table】

【table】 [Brief explanation of drawings]

The figure is a characteristic diagram of the amount of CO ₂ generated. 1...Koji, 2...Enzyme, 3...Bacteria.

Claims (1)

[Claims] 1. A method of reducing the koji ratio in sake brewing, which is characterized by reducing the koji ratio during sake brewing and adding koji mold bodies obtained by liquid culture to the mortar as a component derived from the koji that is insufficient due to the reduction of the koji ratio. Reduction method.