JPH0440883A - Production of yeast-containing sake containing fermentation gas - Google Patents
Production of yeast-containing sake containing fermentation gasInfo
- Publication number
- JPH0440883A JPH0440883A JP2148677A JP14867790A JPH0440883A JP H0440883 A JPH0440883 A JP H0440883A JP 2148677 A JP2148677 A JP 2148677A JP 14867790 A JP14867790 A JP 14867790A JP H0440883 A JPH0440883 A JP H0440883A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- sake
- concentration
- fermentation
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 62
- 238000000855 fermentation Methods 0.000 title claims abstract description 27
- 230000004151 fermentation Effects 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000000346 sugar Nutrition 0.000 claims abstract description 42
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 16
- 239000011707 mineral Substances 0.000 claims abstract description 16
- 235000013343 vitamin Nutrition 0.000 claims abstract description 15
- 229940088594 vitamin Drugs 0.000 claims abstract description 15
- 239000011782 vitamin Substances 0.000 claims abstract description 15
- 229930003231 vitamin Natural products 0.000 claims abstract description 15
- 230000000694 effects Effects 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 210000005253 yeast cell Anatomy 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 9
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000008163 sugars Chemical class 0.000 claims abstract description 8
- 150000007513 acids Chemical class 0.000 claims abstract description 7
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 42
- 235000019640 taste Nutrition 0.000 claims description 23
- 235000010755 mineral Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 2
- 235000019992 sake Nutrition 0.000 abstract description 54
- 150000007524 organic acids Chemical class 0.000 abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 235000005985 organic acids Nutrition 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 229920001503 Glucan Polymers 0.000 abstract description 3
- 150000001298 alcohols Chemical class 0.000 abstract description 3
- 150000001299 aldehydes Chemical class 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 abstract description 2
- 239000007836 KH2PO4 Substances 0.000 abstract description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract description 2
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 abstract description 2
- 229960000367 inositol Drugs 0.000 abstract description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 abstract description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 abstract description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 abstract description 2
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 abstract description 2
- -1 succinic acid, sugars Chemical class 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 230000001476 alcoholic effect Effects 0.000 abstract 4
- 230000001105 regulatory effect Effects 0.000 abstract 4
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 235000013334 alcoholic beverage Nutrition 0.000 description 5
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 4
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 235000013405 beer Nutrition 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 230000004936 stimulating effect Effects 0.000 description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 2
- 244000182067 Fraxinus ornus Species 0.000 description 2
- 235000002917 Fraxinus ornus Nutrition 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229960002685 biotin Drugs 0.000 description 2
- 235000020958 biotin Nutrition 0.000 description 2
- 239000011616 biotin Substances 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- 229940055726 pantothenic acid Drugs 0.000 description 2
- 235000019161 pantothenic acid Nutrition 0.000 description 2
- 239000011713 pantothenic acid Substances 0.000 description 2
- 230000000644 propagated effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010024229 Leprosy Diseases 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000019993 champagne Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000020046 sherry Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、アルコール濃度の低い酒の製造方法に関し、
特に、醗酵ガスを含有した酵母入り酒の製造方法に関す
る。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing alcoholic beverages with a low alcohol concentration.
In particular, the present invention relates to a method for producing yeast-containing alcoholic beverages containing fermentation gas.
［従来の技術］
現在、市販されている清酒のアルコール濃度は１２％以
上である。一方、近年の健康ブームを反映して、アルコ
ール濃度を低くした酒が要請されている。[Prior Art] Currently, the alcohol concentration of commercially available sake is 12% or more. On the other hand, reflecting the health boom in recent years, there is a demand for sake with lower alcohol content.
［課題を解決するための手段］
しかし、アルコール濃度を１２％未満にするとその酒の
味及びコク味が淡白となり好ましくない。[Means for Solving the Problems] However, if the alcohol concentration is less than 12%, the taste and richness of the liquor will be bland, which is not preferable.
この淡白な味をカバーするのに酸味を強くして補糖する
ことで若干の効果かあるか、依然としてコク味か不足し
ているので、飲酒をする者をして酸味のある砂糖水の様
な感じを抱かせてしまうのを免れることができない。To cover up this bland taste, there may be some effect by increasing the acidity and supplementing the sugar, but since the richness is still lacking, some people who drink alcohol may find it similar to sour sugar water. I can't help but feel that way.
本発明は上記した従来技術の問題点に鑑みて提案された
ものであり、低濃度アルコールでも淡白さを感じさせな
い清涼感のある酒を製造する方法の提供を目的としてい
る。The present invention was proposed in view of the problems of the prior art described above, and aims to provide a method for producing sake that has a refreshing taste and does not feel bland even with a low concentration of alcohol.
［課題を解決するための手段］
発明者は種々の研究の結果、酵母細胞は酒の味に影響し
、低アルコール濃度（１〜１０％）の清酒であってもそ
の淡白な味をカバーすることを見出した。すなわち、酵
母物質が濃味に強く関与することを発見した。[Means for Solving the Problem] As a result of various research, the inventor found that yeast cells affect the taste of sake, and that even sake with a low alcohol concentration (1 to 10%) can compensate for its bland taste. I discovered that. In other words, it was discovered that yeast substances are strongly involved in rich flavor.
本発明はこの発見に基づいて創意、工夫されたものであ
る。本発明の醗酵ガスを含有した酵母入り酒の製造方法
によれば、酸類、糖類、ミネラル、ビタミンを添加して
アルコール濃度を１〜１０％の範囲に調整した酒に、酵
母を添加してからビン詰めする工程と、そのビンを密閉
して酵母を繁殖、醗酵させることにより酸類、糖分、酵
母細胞及び炭酸ガスを醗酵して生産せしめる工程とを含
み、その発酵生産物により低アルコール濃度の酒であっ
ても淡白な味を感じさせないようになっている。The present invention was invented and devised based on this discovery. According to the method for producing yeast-containing sake containing fermentation gas of the present invention, yeast is added to sake whose alcohol concentration has been adjusted to a range of 1 to 10% by adding acids, sugars, minerals, and vitamins. It includes a process of bottling, and a process of sealing the bottle and breeding and fermenting yeast to ferment and produce acids, sugars, yeast cells, and carbon dioxide gas, and the fermented product produces sake with a low alcohol concentration. However, it is designed so that it does not have a bland taste.
本発明の実施に際して、糖濃度が４％以上の酒に酵母を
添加してからビン詰めし、そのビンを密閉して酵母を繁
殖させ、醗酵途中で熱処理により酵母活性を失活させて
ガス圧を調節するのが好ましい。In carrying out the present invention, yeast is added to sake with a sugar concentration of 4% or more, then bottled, the bottle is sealed to allow the yeast to propagate, and during fermentation the yeast activity is deactivated by heat treatment and the gas pressure is increased. It is preferable to adjust.
また、本発明の実施に際して、添加する有機酸類は乳酸
、コハク酸、リンゴ酸、クエン酸、フマル酸等のいずれ
でもよい。そして、ミネラルとビタミンは、酵母の繁殖
を促進するためのものであり、ミネラルはＫＨ２ＰＯ４
とＭｇＳＯ４、ビタミン類はイノシトール、パントテン
酸、ビオチン、Ｂ、 、Ｂ６を少量添加すればよい。さ
らに、添加する酵母は、Ｓａｃｃｈａｒｏｍｙｃｅｓ
ｓｐｐ、に属する清酒酵母、ぶどう酒酵母、ビール酵
母、パン酵母、アルコール酵母、焼酎酵母であればよい
。Further, in carrying out the present invention, the organic acid to be added may be any of lactic acid, succinic acid, malic acid, citric acid, fumaric acid, and the like. And minerals and vitamins are for promoting yeast reproduction, and minerals are KH2PO4
and MgSO4, and vitamins such as inositol, pantothenic acid, biotin, B, , and B6 can be added in small amounts. Furthermore, the yeast to be added is Saccharomyces
Sake yeast, wine yeast, beer yeast, baker's yeast, alcohol yeast, and shochu yeast belonging to spp may be used.
［作用］
上記した構成を有する本発明によれば、酸類と糖類添加
のほかに酵母を添加して、醗酵による高級アルコール類
、有機酸類、アルデヒド、アミノ酸類、酵母細胞、醗酵
ガス等の醗酵生産物と、前記の酸類、糖類との相乗作用
により、低アルコール濃度（１〜１０％）の清酒であっ
ても淡白さを感しさせない清涼感のある酒を造ることが
出来る。[Function] According to the present invention having the above-described configuration, in addition to adding acids and sugars, yeast is added to produce higher alcohols, organic acids, aldehydes, amino acids, yeast cells, fermentation gas, etc. by fermentation. Due to the synergistic effect of these substances, the acids, and sugars mentioned above, it is possible to produce sake with a refreshing taste that does not feel bland even if the sake has a low alcohol concentration (1 to 10%).
低アルコール濃度酒は健康の面からも要請が強いか、本
発明によれば繁殖した酵母細胞に蛋白、アミノ酸、ビタ
ミン、ミネラル、繊維様物質（グルカン、マンナ）、グ
ルタチオンなどの栄養物か含まれているので、健康志向
の点からも非常に有益である。There is a strong demand for low-alcohol content sake from a health perspective.According to the present invention, the propagated yeast cells contain nutrients such as proteins, amino acids, vitamins, minerals, fiber-like substances (glucan, manna), and glutathione. Therefore, it is very beneficial from a health-conscious point of view.
上槽後の清澄した酒に、本発明と同様に酵母を繁殖させ
て造る酒としては、シェリー酒とシャンパンがある。し
かし、これらの酒には酵母細胞は含まれておらず、アル
コール濃度は１２％以上である。従って、本発明の酒と
は全く異なる。Sherry and champagne are alcoholic beverages produced by breeding yeast in the clarified sake after the upper tank, in the same manner as in the present invention. However, these sakes do not contain yeast cells and have an alcohol concentration of 12% or more. Therefore, it is completely different from the alcoholic beverage of the present invention.
また、清酒に水を加えて低アルコール濃度にすると酵母
の繁殖が低下し、ガスの発生が弱くなるが、本発明によ
ればミネラルとビタミンを加えることにより酵母の繁殖
がよくなり醗酵ガスの発生も強くなる。Additionally, adding water to sake to lower the alcohol concentration reduces yeast reproduction and weakens gas generation, but according to the present invention, adding minerals and vitamins improves yeast reproduction and produces fermentation gas. It also becomes stronger.
さらに、醗酵途中で熱処理により酵母活性を失活させて
ガス圧を調節することにより、刺激性、清涼感ともに良
好な味の酒が出来る。Furthermore, by inactivating the yeast activity through heat treatment and adjusting the gas pressure during fermentation, sake can be produced that is both stimulating and refreshing in taste.
［実施例］
以下、アルコール濃度その他の各種条件と酒の味等との
関係を検討しつつ、本発明の実施例について説明する。[Examples] Examples of the present invention will be described below while considering the relationship between alcohol concentration and other various conditions and the taste of alcoholic beverages.
（１） アルコール濃度と味との関係
アルコール１５％、酸度２．６ｍ１（乳酸添加）、糖３
．０％の清酒に水を加えて、各アルコール濃度に調整し
たものに酵母を接種してビン詰め、密閉した。（アルコ
ール、酸度、糖の定量は国税庁所定分析力注解による。(1) Relationship between alcohol concentration and taste Alcohol 15%, acidity 2.6ml (lactic acid added), sugar 3
．． Water was added to 0% sake, adjusted to each alcohol concentration, and yeast was inoculated, bottled, and sealed. (Alcohol, acidity, and sugar determinations are based on the National Tax Agency's prescribed analysis power commentary.
）
酵母は、清酒酵母のＡＴＣＣ３２７００を加えて３０日
後にきき酒した。) Sake yeast ATCC32700 was added to the yeast, and 30 days later, sake was brewed.
これ等の条件におけるアルコール濃度と味の関係につい
て示したのが表１である。Table 1 shows the relationship between alcohol concentration and taste under these conditions.
アルコール９〜１０％、酸度１．６〜１．８ｍｌ、糖分
１．９〜２．１％の酒は、酵母が繁殖しないままの状態
では淡白で味にふくらみがなく飲用に適しない。しかし
、酵母を繁殖させることによって味が整い、飲用に適す
るものとなった。Sake with 9 to 10% alcohol, 1.6 to 1.8 ml of acidity, and 1.9 to 2.1% sugar is bland and lacks flavor, making it unsuitable for drinking. However, by breeding yeast, the taste was improved and it became drinkable.
一方、アルコール４〜８％、酸度０．７〜１゜４５ｍ１
、糖分０．９〜１．７％では、酵母か繁殖しても飲用に
適しなかった。On the other hand, alcohol 4-8%, acidity 0.7-1゜45ml
However, when the sugar content was 0.9 to 1.7%, it was not suitable for drinking even if yeast grew.
なお、アルコール濃度か５％以下になると酵母の増殖が
少なくなるのか観察された。これは、水による希釈の程
度か大きくなるため、酵母の栄養物であるミネラルとビ
タミンが不足するためである。It was observed that yeast growth decreased when the alcohol concentration was 5% or less. This is because the degree of dilution with water increases, resulting in a lack of minerals and vitamins, which are nutrients for the yeast.
（２） 酸度１．．８ｍＬ糖２．１％という条件下にお
いて、アルコール濃度が酒の味に及ぼす影響
酸度１．８ｍｌ、糖２．１％の同一濃度で、アルコール
濃度を１〜１０％の範囲に調整した清酒に、ビール酵母
Ｎｏ、１を加えて、３０日後にきき酒を行った。その結
果を表２に示しである。(2) Acidity 1. ．． Effect of alcohol concentration on the taste of sake under the conditions of 8 mL sugar 2.1% For sake with the same concentration of acidity 1.8 mL and sugar 2.1%, the alcohol concentration was adjusted to a range of 1 to 10%. Brewer's yeast No. 1 was added, and 30 days later, sake was brewed. The results are shown in Table 2.
この実験（その結果が表２に示されている）においても
、アルコール濃度８％以下では飲用に適するものは得ら
れなかった。しかし、相当多量の水を加えて希釈したも
のであっても、ミネラルとビタミンを加えることによっ
て酵母は繁殖し、糖濃度が２．０％前後あれば醗酵して
適当なガス圧が得られることが解った。In this experiment (the results of which are shown in Table 2), no drinkable product was obtained at alcohol concentrations below 8%. However, even if the product is diluted by adding a considerable amount of water, yeast will propagate by adding minerals and vitamins, and if the sugar concentration is around 2.0%, fermentation will occur and appropriate gas pressure will be obtained. I understand.
（３） 適正ガス圧の検討
ガス圧は、清涼感と刺激を与え淡白な味をカッ（−する
のに役立つが、ガス圧が高くなると刺激が強くなり、ま
たビンが破裂してしまう危険性が存在スる。そこで、ビ
ールやガス入り清涼飲料水のガス圧を測定して比較し、
適正なガス圧を検討し、決定した。ビールと清涼飲料水
のガス圧を表３に示す。(3) Examining the appropriate gas pressure Gas pressure provides a refreshing and stimulating feeling and is useful for cutting down on bland tastes, but as the gas pressure increases, the irritation becomes stronger and there is a risk of the bottle bursting. Therefore, we measured and compared the gas pressure of beer and gas-containing soft drinks.
The appropriate gas pressure was considered and determined. Table 3 shows the gas pressures of beer and soft drinks.
商品のガス圧が１．９〜３． ２ （ｋｇ／ｃｄ）であ
ったことから、酵母、ガス入り清酒のガス圧もこの範囲
が適当であると推定される。The gas pressure of the product is 1.9 to 3. 2 (kg/cd), it is presumed that this range is appropriate for the gas pressure of yeast and gas-containing sake.
（４） 糖濃度とガス圧との関係
酵母入り清酒の場合は、酵母の醗酵によってガスが発生
する。そのガス量は糖濃度に比例するので、（酵母添加
前の）初発糖濃度とガス圧との関係を検討した。その結
果を表４に示す。(4) Relationship between sugar concentration and gas pressure In the case of sake containing yeast, gas is generated by yeast fermentation. Since the amount of gas is proportional to the sugar concentration, we investigated the relationship between the initial sugar concentration (before addition of yeast) and gas pressure. The results are shown in Table 4.
表４からも明らかな様に、適正ガス圧である２゜８〜３
．８（ｋｇ／ｃＩＩｒ）＜らいにするためニハ、初発糖
濃度は２〜３％の範囲がよい。これ以上、糖濃度か高く
なるとカス圧が高くなり、前述の様な不都合が発生する
ので好適ではない。As is clear from Table 4, the appropriate gas pressure is 2°8~3.
．． 8 (kg/cIIr) < Niha for leprosy, the initial sugar concentration is preferably in the range of 2 to 3%. If the sugar concentration becomes higher than this, the scum pressure will increase and the above-mentioned problems will occur, which is not suitable.
（５） 熱処理による酵母醗酵性の不活性化酵母添加前
の糖濃度（初発糖濃度）か高いとガス圧が高くなるので
、適当なガス圧になった時点て熱処理によって酵母の醗
酵をとめることを検討した。ミネラル、ビタミンを加え
たアルコール６％、酸度２．０ｍｌ、糖分５％の清酒に
、ぶとう酒酵母０Ｃ９２を添加し、ビン詰めして密栓し
た。(5) Inactivation of yeast fermentation by heat treatment If the sugar concentration before addition of yeast (initial sugar concentration) is high, the gas pressure will increase, so once the appropriate gas pressure is reached, yeast fermentation should be stopped by heat treatment. It was investigated. Wine yeast 0C92 was added to sake with 6% alcohol, 2.0 ml of acidity, and 5% sugar containing minerals and vitamins, bottled, and sealed.
そのビンを室内に放置し、酵母が繁殖してガス圧か３．
１ｋｇ／ｃｄになった時点て５０℃（達温）まで温度
を上げて火入れを行いその後、１力月間放置してガス圧
の測定及びきき酒を行った。その結果、ガス圧は火入れ
時と同し値であった。3. If you leave the bottle indoors, yeast will breed and the gas pressure will increase.
When the weight reached 1 kg/cd, the temperature was raised to 50° C. (attained temperature) and pasteurized. After that, it was left to stand for one month, and the gas pressure was measured and sake was made. As a result, the gas pressure was the same as at the time of firing.
これは、５０°Ｃの熱処理で酵母か死滅し、醗酵か停止
してガスか発生しなかったためである。また火入れによ
る風味の劣化は感じられなかった。This is because the yeast was killed by the heat treatment at 50°C, fermentation stopped, and no gas was generated. Moreover, no deterioration in flavor was observed due to pasteurization.
このことから、熱処理によってガス圧を調節できること
かわかった。This indicates that the gas pressure can be adjusted by heat treatment.
（６） 上記（１）〜（５）で検討した事実を踏まえて
、糖濃度４％以上の清酒（アルコール２〜７％、酸度１
．８ｍ１）を用いて醗酵ガスを含有する酵母入りの酒を
製造する場合について、以下に述べる。(6) Based on the facts discussed in (1) to (5) above, sake with a sugar concentration of 4% or more (alcohol 2-7%, acidity 1
．． 8ml) to produce yeast-containing sake containing fermentation gas will be described below.
まず、表５に示す要領にて、清酒を糖濃度４〜１２％に
調整する。ここで、糖濃度を高くすれば低アルコール濃
度による淡白な味をカバーできるか、全体的に甘味が強
すぎて砂糖水をおもわせるものとなってしまう。また、
酸度１．８ｍｌにすれば、一応、酸味と甘味のバランス
はとれている様に思われるが、酸を含む砂糖水の様な印
象を与え、何か物足りない感じを免れない。すなわち、
この段階では飲用に適するものではない。First, according to the procedure shown in Table 5, refined sake is adjusted to a sugar concentration of 4 to 12%. In this case, either increasing the sugar concentration can compensate for the bland taste caused by the low alcohol concentration, or the overall sweetness will be too strong, giving off a hint of sugar water. Also,
If the acidity is set to 1.8ml, it seems that the balance between sourness and sweetness is maintained, but it gives the impression of sugar water containing acid, and I can't help but feel that something is missing. That is,
At this stage it is not suitable for drinking.
これに、パン酵母ＩＦＯ２０４５を添加し、ビン詰めし
て密栓して放置する。そして、添加した酵母が繁殖して
ガス圧が２．０〜３．３ｋｇ／（ａｌ）に達したならば
、５０℃で火入れし、醗酵を停止させる。その後、３０
日間放置して、ガス圧を測定してきき酒を行う。その結
果を示しているのが表５である。Add baker's yeast IFO2045 to this, bottle it, seal it, and leave it. Then, when the added yeast grows and the gas pressure reaches 2.0 to 3.3 kg/(al), it is pasteurized at 50°C to stop fermentation. After that, 30
Leave it for a day, measure the gas pressure, and brew sake. Table 5 shows the results.
表５から明らかなように、火入れ後においてガス圧は増
加せず、適正な圧力を保持している。そのため、該熱処
理を受けた酒の味は刺激性、清涼感ともに適当であった
。As is clear from Table 5, the gas pressure did not increase after firing and maintained an appropriate pressure. Therefore, the taste of the heat-treated sake was appropriate in terms of both stimulation and refreshing sensation.
風味についても、酵母添加前の物足りない点が酵母の醗
酵生産物（アルコール類、アルデヒド類、有機酸類、酵
母細胞）でカバーされて、低アルコール濃度による淡白
な味がなくなり、それと共に低アルコール濃度による違
和感もなくなった。As for the flavor, the unsatisfactory points before adding yeast are covered by yeast fermentation products (alcohols, aldehydes, organic acids, yeast cells), and the bland taste due to the low alcohol concentration is eliminated. I no longer felt any discomfort.
この様に、低アルコール濃度（１〜１０％）の清酒に有
機酸類、糖類、ミネラル類、ビタミン類を加え、酵母を
添加して醗酵ガスを含有した酵母入り酒を造ることによ
り、低アルコール濃度による淡白さを有せず、しかも酵
母細胞と炭酸ガスを含有した健康志向で清涼感のある新
しいタイプの酒となった。In this way, organic acids, sugars, minerals, and vitamins are added to sake with a low alcohol concentration (1-10%), and yeast is added to produce yeast-containing sake containing fermentation gas. It has become a new type of sake that does not have the blandness of sake, but also contains yeast cells and carbon dioxide, which is refreshing and health-oriented.
現在の清酒はアルコール１５〜１８％、酸度１゜２〜１
．８ｍｌ、糖１〜３％であるが、これをアルコール濃度
１〜１０％の低濃度にすると酸度が（０，０６〜０．１
） 〜（０，６６〜Ｌ Ｏ）ｍｌ。Current sake has an alcohol content of 15-18% and an acidity of 1.2-1.
．． 8 ml, sugar 1-3%, but if you reduce the alcohol concentration to a low concentration of 1-10%, the acidity will be (0.06-0.1
) 〜(0,66〜LO)ml.
糖か（０，０５〜０．１．６）〜（０，５５〜１゜６６
）％となる。ここで、実験結果から分かる様に、低濃度
アルコール（１〜１０％）においては淡白な味をカバー
するために酸度１．５〜１．８ｍ１以上、糖１．５〜４
．０以上が必要である。そのため、有機酸類と糖類を添
加する必要がある。Sugar (0,05~0.1.6)~(0,55~1゜66
)%. As can be seen from the experimental results, in order to cover the bland taste of low-concentration alcohol (1-10%), the acidity should be 1.5-1.8ml or more, and the sugar should be 1.5-4ml.
．． Must be 0 or more. Therefore, it is necessary to add organic acids and sugars.
また、これらの物質を添加しない場合には、多酸もろみ
、高糖濃度もろみの製造の工夫が必要である。In addition, when these substances are not added, it is necessary to devise ways to produce multi-acid mash and high sugar concentration mash.
さらに、アルコール濃度が５〜７％以下になるように水
で希釈すると酵母の栄養物が不足するので、ミネラルと
ビタミンも加える必要がある。In addition, minerals and vitamins must also be added, since diluting with water to an alcohol concentration of less than 5-7% will result in a lack of nutrients for the yeast.
アルコール濃度が７〜８％以下では、糖濃度を４％以上
にすることが望ましい。そして、醗酵途中で熱処理を行
いガス圧を調節することを発見したことにより、違和感
のないバランスのとれたされやかなサイダーをおもわせ
る酒を造ることかできた。When the alcohol concentration is 7 to 8% or less, it is desirable that the sugar concentration is 4% or more. By discovering that heat treatment can be applied during fermentation to adjust the gas pressure, they were able to create a sake that had a pleasant, well-balanced, and refreshing cider-like feel.
［発明の効果］ 本発明の効果を以下に列挙する。[Effect of the invention] The effects of the present invention are listed below.
（１） 低アルコール濃度（１〜１０％）であっても淡
白さを感しさせない清涼感のある酒を造ることか出来る
。(1) Even with a low alcohol concentration (1 to 10%), it is possible to make sake that has a refreshing taste and does not feel bland.
（２） 低アルコール濃度酒であるため、通常のアルコ
ール濃度の酒に比較して健康の面からも好適である。(2) Since it is a sake with a low alcohol concentration, it is better from a health perspective than sake with a normal alcohol concentration.
（３） 繁殖した酵母細胞に蛋白、アミノ酸、ビタミン
、ミネラル、繊維様物質（グルカン、マンナ）、グルタ
チオンなどの栄養物か含まれているので、健康志向の点
からも非常に有益である。(3) Propagated yeast cells contain nutrients such as protein, amino acids, vitamins, minerals, fiber-like substances (glucan, manna), and glutathione, so they are very beneficial from a health-conscious perspective.
（４） 清酒に水を加えて低アルコール濃度にしても、
ミネラルとビタミンを加えることにより酵母の繁殖かよ
くなり醗酵ガスの発生も強くなる。(4) Even if you add water to sake to lower the alcohol concentration,
Adding minerals and vitamins improves yeast reproduction and increases the production of fermentation gas.
（５） カス圧が容易に調節されて、刺激性、清涼感と
もに良好な味の酒が出来る。(5) The scum pressure can be easily adjusted to produce sake with good taste, both stimulating and refreshing.
表１ アルコール濃度と味の関係 表２ 酸度１ ８ｍ１、糖２ １％での味に及ぼすアルコ ル濃度の影響 ミネラル、ビタミン添加 Ｋ）Ｉ、ＰＯ。Table 1 Relationship between alcohol concentration and taste Table 2 acidity 1 8ml, sugar 2 Effect of alco on taste at 1% Effect of le concentration Added minerals and vitamins K) I, P.O.
０１ｇ、Ｍｇ５Ｏ。01g, Mg5O.
００１ｇ、イノノトール１００ｒ、パントテン酸１０「
、ビオチン０
１ｒ。001g, inonotol 100r, pantothenic acid 10"
, biotin 0 1r.
２ｒ＋ Ｂｔ。2r+Bt.
２ｒ／清酒１００ｍ１ 表５ 火入れ（５０℃）によるガス圧の調整 本ミネラル、ビタミン添加 表３ ビールとガス入り清涼飲料水のガス圧 表４＝酵母添加前の糖濃度と醗酵後のガス圧平 続 補 正 書 平成２年７月４日2r/sake 100ml Table 5 Adjustment of gas pressure by heating (50℃) Added minerals and vitamins Table 3 Gas pressure for beer and gas-filled soft drinks Table 4 = Sugar concentration before yeast addition and gas applanation after fermentation Continued Supplementary Positive book July 4, 1990
Claims (2)
コール濃度を１〜１０％の範囲に調整した酒に、酵母を
添加してからビン詰めする工程と、そのビンを密閉して
酵母を繁殖、醗酵させることにより酸類、糖分、酵母細
胞及び炭酸ガスを醗酵して生産せしめる工程とを含み、
その発酵生産物により低アルコール濃度の酒であっても
淡白な味を感じさせないことを特徴とする醗酵ガスを含
有した酵母入り酒の製造方法。(1) The process of adding yeast to sake whose alcohol concentration is adjusted to a range of 1 to 10% by adding acids, sugars, minerals, and vitamins, then bottling it, and then sealing the bottle to breed yeast. , a process of fermenting and producing acids, sugar, yeast cells, and carbon dioxide gas,
A method for producing yeast-containing sake containing fermentation gas, characterized in that the fermented product does not give a bland taste even to sake with a low alcohol concentration.
詰めし、そのビンを密閉して酵母を繁殖させ、醗酵途中
で熱処理により酵母活性を失活させてガス圧を調節する
ことを特徴とする請求項１に記載の醗酵ガスを含有した
酵母入り酒の製造方法。(2) Yeast is added to sake with a sugar concentration of 4% or more, then bottled, the bottle is sealed and the yeast is allowed to propagate, and during fermentation the yeast activity is deactivated by heat treatment and the gas pressure is adjusted. The method for producing yeast-containing liquor containing fermentation gas according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14867790A JP3034559B2 (en) | 1990-06-08 | 1990-06-08 | Method for producing yeast-containing sake containing fermentation gas |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14867790A JP3034559B2 (en) | 1990-06-08 | 1990-06-08 | Method for producing yeast-containing sake containing fermentation gas |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0440883A true JPH0440883A (en) | 1992-02-12 |
| JP3034559B2 JP3034559B2 (en) | 2000-04-17 |
Family
ID=15458145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP14867790A Expired - Lifetime JP3034559B2 (en) | 1990-06-08 | 1990-06-08 | Method for producing yeast-containing sake containing fermentation gas |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3034559B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001275647A (en) * | 2000-03-31 | 2001-10-09 | Tamagawa Shuzo Kk | Sparkling low alcohol sake and method for producing the same |
| JP2003274921A (en) * | 2002-03-22 | 2003-09-30 | Yoshinogawa Kk | Method for producing alcoholic beverage |
| WO2009048180A1 (en) * | 2007-10-10 | 2009-04-16 | Nagai Sake Inc. | Sparkling sake and method of producing the same |
| JP2009219490A (en) * | 2008-03-14 | 2009-10-01 | Sonkuan Yomu | Method for producing fermented liquor |
| JP2009278921A (en) * | 2008-05-22 | 2009-12-03 | Sapporo Breweries Ltd | Method for producing alcoholic beverage |
| JP2012191937A (en) * | 2012-05-31 | 2012-10-11 | Sapporo Breweries Ltd | Method for producing alcoholic beverage |
| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
| CN113736602A (en) * | 2021-10-14 | 2021-12-03 | 厦门绿泗海生物科技有限公司 | Lactic acid sweet wine and its making process |
| CN113736601A (en) * | 2021-10-14 | 2021-12-03 | 厦门绿泗海生物科技有限公司 | Original sweet wine and preparation process thereof |
-
1990
- 1990-06-08 JP JP14867790A patent/JP3034559B2/en not_active Expired - Lifetime
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001275647A (en) * | 2000-03-31 | 2001-10-09 | Tamagawa Shuzo Kk | Sparkling low alcohol sake and method for producing the same |
| JP2003274921A (en) * | 2002-03-22 | 2003-09-30 | Yoshinogawa Kk | Method for producing alcoholic beverage |
| WO2009048180A1 (en) * | 2007-10-10 | 2009-04-16 | Nagai Sake Inc. | Sparkling sake and method of producing the same |
| JP2009089663A (en) * | 2007-10-10 | 2009-04-30 | Nagai Shuzo Kk | Method for producing sparkling sake |
| JP2009219490A (en) * | 2008-03-14 | 2009-10-01 | Sonkuan Yomu | Method for producing fermented liquor |
| JP2009278921A (en) * | 2008-05-22 | 2009-12-03 | Sapporo Breweries Ltd | Method for producing alcoholic beverage |
| JP2012191937A (en) * | 2012-05-31 | 2012-10-11 | Sapporo Breweries Ltd | Method for producing alcoholic beverage |
| CN111500394A (en) * | 2020-05-28 | 2020-08-07 | 贵州省中国科学院天然产物化学重点实验室(贵州医科大学天然产物化学重点实验室) | Rosa roxburghii enzyme ice-melting wine and preparation process thereof |
| CN113736602A (en) * | 2021-10-14 | 2021-12-03 | 厦门绿泗海生物科技有限公司 | Lactic acid sweet wine and its making process |
| CN113736601A (en) * | 2021-10-14 | 2021-12-03 | 厦门绿泗海生物科技有限公司 | Original sweet wine and preparation process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3034559B2 (en) | 2000-04-17 |
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