JPH0488976A - Method for growing japanese rice wine yeast and apparatus therefor - Google Patents

Abstract

PURPOSE:To prepare the subject high-quality yeast having high resistance to alcohol in a short time with a remarkable labor-saving process under easily controllable growth condition of yeast by introducing a specific gas into a yeast tank, thereby uniformly contacting the yeast with the gas. CONSTITUTION:In the yeast-preparation operation to effect the growth of yeast for the brewing of Japanese rice wine, air or an oxygen-containing gas harmless to living body and compressed to a pressure higher than atmospheric pressure is introduced into a yeast tank 1 containing yeast during the period from the yeast-preparation step to the yeast-delivery step. The yeast is made to uniformly contact with the gas and the remaining gas is discharged from the yeast tank 1 to effect the growth of the objective yeast.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for growing sake mash and an apparatus for the same.
More specifically, a method for cultivating sake mash in which a gas that contains air or oxygen and is harmless to living things is blown into the mash in the mash tank, and the gas is evenly brought into contact with the mash to promote the growth of the mash. and its breeding equipment.

[Conventional technology] Sake is prepared by adding water to steamed rice in a large container, koji and shubo (a large amount of pure culture of yeast that performs alcoholic fermentation), and fermenting the rice while keeping it at a predetermined temperature. At this time, the saccharifying enzyme in the koji breaks down the rice starch into glucose little by little, and the yeast then ferments this sugar into alcohol one after another, using a fermentation method in which saccharification by the koji and fermentation by the yeast proceed in parallel. It is.

As described above, there are two types of yeast mash used for brewing sake: Yamasushi Moto and Namamoto, which are called Namamoto-type mash, and Sokujo Moto, which is called Sokujo-type mash, and high-temperature saccharification Moto.

All of these sake mash are: (1) A large amount of high-quality yeast is cultured, and there are no harmful bacteria.

(2) Contains a predetermined amount of lactic acid.

(3) It must have an activity suitable for normal fermentation of moromi when used.

It must meet the following three conditions.

The conventional method for growing sake mash is that this mash is made by adding steamed rice and yeast to hontsuri, which is a mixture of koji.In the early stage, the hontsuri and steamed rice are easy to separate, and the steamed rice forms the upper layer of the mash. The main fish floats on the top and sinks to the bottom layer of the yeast starter, forming two layers.

If things continue as they are, there will be insufficient contact between the starch-degrading enzyme of the honsuri and the steamed rice, and the decomposition of the steamed rice will be delayed.

Therefore, conventionally, it has been widely practiced to use a scooping machine to scoop up the bottom layer of honsuri and sprinkle it on the upper surface of the steamed rice layer to improve the contact between the two and promote the decomposition of the steamed rice.

There is also a method of mixing honsuri and steamed rice using a seed stick.

As the steamed rice is dissolved by mixing with furikake and seed sticks, and the system becomes uniform in composition, yeast proliferation progresses, but heating and cooling are performed to control the rate of proliferation. is an ``anka'' that is heated by gas or a heater,
A method called ``daki'' is used, which involves adding hot or cold water tanks.

Therefore, as a result of such heating and cooling operations, it was inevitable that a temperature gradient would occur in the sake mash tank.

Furthermore, each time this heating and cooling operation is performed, it is necessary to manually add the mash and stir the yeast mash.

When brewing sake with the sake mash grown in this way, the alcohol concentration of the moromi that can be reached in normal brewing is 2.
The alcohol concentration is up to 0%, and even if an attempt is made to obtain moromi with an alcohol concentration higher than this, the yeast loses its activity due to the alcohol's sterilizing effect, weakens or dies, and essentially loses its ability to produce alcohol.

[Problem to be solved by the invention] Therefore, in the conventional methods of growing sake mash, such as putting a pump in the tank or stirring manually with a seed stick, it is difficult to obtain a homogeneous system. In addition to the problem that it is difficult to obtain a sake mash with strong alcohol tolerance, there is also the problem that it takes a long time to grow the mash.

In order to eliminate the above-mentioned problems, this invention aims to cultivate high-quality yeast. In addition to the conventional cultivation method, this invention improves the stirring of honsuri and steamed rice to maintain the homogeneity of the system. The purpose is to obtain excellent yeast with strong alcohol tolerance by supplying oxygen to the yeast mash.

[Means for Solving the Problems] The above-mentioned object of the present invention is to supply air or oxygen-containing gas compressed to a pressure higher than atmospheric pressure into a sake mash tank containing sake mash during the period from moto-dating to moto-discharging. This can be achieved by growing the yeast mash by blowing in the gas, bringing the mash into even contact with the gas, and exhausting the remaining gas to the outside of the mash tank.

Another object of the invention is to provide a sake mash tank in which rice, steamed rice, and water are placed in order to grow sake mash, a nozzle connected to the nozzle for entering the sake mash tank and blowing a gas flow at a pressure higher than atmospheric pressure. a compressor for supplying oxygen-containing gas at a pressure equal to or higher than atmospheric pressure to the nozzle; a control means for controlling the compressor; and a control valve disposed between the compressor and the nozzle for controlling the flow of compressed gas from the compressor. This is achieved by allowing the remaining gas to be exhausted into the tank while evenly bringing oxygen into contact with the rice and steamed rice in the tank that serve as the mash.

[Function] The method for cultivating sake mash according to the present invention involves placing honsuri, steamed rice, yeast, and water in a sake mash tank, and in cultivating the mash necessary for sake fermentation, from motodate to motowholesale. For a period of about 12 to 20 days, air compressed to a pressure higher than atmospheric pressure or a gas containing oxygen that is harmless to living things is blown into the sake mash tank with a nozzle to gasify the honzuri and steamed rice in the mash tank. By stirring with the bubble flow generated by the process and forcibly promoting contact with oxygen, and maintaining the homogeneity of the system, sake with an alcohol concentration of 20% or more can be obtained in a short preparation time.

[Example] Examples will be described with reference to the drawings.

To carry out the method for cultivating sake mash according to the present invention, as shown in FIG. Alternatively, a nozzle 2 is installed so as to enter from an opening above the tank, and air compressed to a pressure higher than atmospheric pressure or nitrogen containing oxygen with an oxygen content of, for example, 5% to 20% is continuously supplied to the nozzle 2. A compressor 3 is installed to

An electromagnetic valve 4 is attached to the gas pressure pipe between the nozzle 2 and the compressor 3 to control the pressure feeding of the gas into the tank, and a distribution unit for distributing the compressed gas from the compressor 3 to other mash tanks. A sake mash growing device comprising a pressure regulating valve 6 and a pressure gauge 7 for adjusting the pressure of compressed gas from the compressor 3 in the same gas pressure feeding pipe, and a control panel 8 which is a means for controlling the electromagnetic valve 4. using equipment.

In the figure, reference numeral 9 denotes a heat exchanger connected to the heat pump type air conditioning compressor 10, which has the function of cooling or heating the compressed air flowing in the gas pressure pipe via a refrigerant or a heat medium.

Further, the reference numeral 12 in FIG. 1 is a condenser pipe disposed on the outer peripheral surface of the yeast mash tank 1 in a thermally conductive manner, and this condenser pipe is connected to the heat pump type compressor 10 via a valve I3.

As shown in Figures 2 to 3, when cultivating sake mash, as in the past, the main fish, steamed rice, yeast, and water are placed in sake mash tank 1, and immediately after fermentation, the mash is grown. When pressurized oxygen-containing substrate is blown from the bottom of the tank 1 through the nozzle 2, the gas expands and passes through the honsuri layer 21 and rises in the yeast mash 22.

At this time, the air bubbles 24 entrain a part of the fishing rods from the fishing layer 21 and promote contact between the steamed rice layer 23 and the fishing rods.

The rising air bubbles 24 break through the steamed rice layer 23, and the layered steamed rice layer 23 is destroyed to form small lumps 25. Moreover, the fishing rod 27 accompanying the air bubbles 24 comes into contact with the steamed rice layer 23 to form a good mixing system of both.

As a result, the saccharide-degrading enzymes contained in the rice grains act evenly on the steamed rice, and the saccharification process progresses evenly. The stirring action of this operation is maintained even after the steamed rice is dissolved.

The oxygen contained in the injected gas dissolves in the mother liquor,
It supplies oxygen to yeast, which is said to be aerobic.

Oxygen-containing gas mash tank 1 pressurized above atmospheric pressure in this way
When blown into the yeast mother, it not only reduces the concentration gradient of the yeast mother components to create a homogeneous concentration gradient, but also has the effect of supplying oxygen to the yeast.

As the steamed rice continues to dissolve and the system becomes uniform in composition, yeast proliferation progresses.

In order to control this growth rate, when heating or cooling the brewer liquor in the brewer tank, the pressurized gas may be heated or cooled in the same way as described above, or it may be directly jetted into the brewer liquor from the nozzle 2. By stirring, the temperature gradient in the yeast mash can be made homogeneous.

In order to make the stirring of the mash etc. in the mash tank 1 more efficient, the nozzle 2 is a well-known freely rotating nozzle in which the direction can be freely changed.
As shown in the figure, a baffle plate 11 is provided, and this baffle plate 11
Further homogeneous stirring can be achieved by causing the compressed gas from the nozzle 2 to cause large convection, swirl, or spiral in the tank.

Next, more detailed embodiments of this invention will be described.

Example 1 A case where Sokujo Moto was prepared using the apparatus shown in FIG. 1 will be compared with a case where it was prepared using a conventional method.

Table 1 shows an example of the composition of brewing mash, and the mash of this composition is charged into a 600 J mash tank 1 of a device equipped with a gas blowing means shown in FIG.

Atmospheric air was used as the oxygen-containing gas, and this gas was injected throughout the entire preparation period, three times a day at 10:00 a.m., 1:00 p.m. and 3:00 p.m., for approximately 5 minutes each time. .

In order to show the difference from the conventional method, brewing mash using the conventional method was carried out using the same formulation as shown in Table 1.

Table 1 As a result, the method of this invention and the conventional method are shown in Table 2. As a result of the experiment with Sokujo Moto, the alcohol concentration increased by 10% and the number of yeast bacteria increased by 6.8%. I got it.

Table 2 Table 3 shows the mash mixture using gas-blown mash, and Table 4 shows the mash mix using the conventional method.

Table 3 When oxygen-containing gas is blown into the sake mash according to the method of this invention, the amount of alcohol produced (as determined by the methylene blue staining rate) is 10% higher as described above, and the number of viable bacteria is 15 million. /1! ! The number has increased.

In addition, the purity of the sake base obtained by the TTC method was 100% for both methods, and no abnormalities such as contamination due to air injection were found.

Example 2 A moromi prepared using an air-blown shubo by Sokujo Moto of the present invention and a shubo prepared using a conventional method were fermented together.

Examples of the preparation composition in this case are shown in Tables 3 and 4.

Table 4 Table 5 shows the preparation progress of the moromi shown in Tables 3 and 4.

Table 7 shows the number of pure alcohol produced per 1,000 kg of white rice (liquification rate) calculated based on the measurement results of alcohol concentration shown in Table 5.

Table 7 Table 6 shows the alcohol concentrations measured as a result of preparing the moromi using the air-infused mash (Table 3) and the mash using the conventional method (Table 4).

Table 6 As shown in Table 7 above, the alcohol concentration before the fourth stage of moromi using the air-infused shubo of this invention is almost the same as that of the conventional method; The moromi used has fermentation ability even after four-stage fermentation using a saccharification liquid, and as shown in Table 6, the conventional method has a fermentation capacity of 1 before adding alcohol.
The alcohol content was 7%, whereas when the moromi using the air-infused yeast mash of the present invention was used, up to 21% alcohol was produced.

As a result, as shown in Table 7, the alcoholization rate was 402 kg/lv of white rice based on the total rice in the conventional method, whereas it was 511 kg/lv based on the total rice when using the air-infused yeast mash of this invention.
/JV white rice increased by 127%.

In the above-mentioned apparatus for carrying out the present invention, air with an oxygen content of 20% is used for the compressor 3, or when obtaining an oxygen-containing gas that is more dilute than the air, as is well known, water is used. Using oxygen obtained by electrolysis or thermal decomposition of unstable oxides, e.g. thermal decomposition of hydrogen peroxide solution 2H202→2H20+02 thermal decomposition of oxoacid salts 2KCLO3→KCL+302, the oxygen concentration is reduced to 5% to 20% (
It is best to adjust the temperature between the two (atmosphere).

In addition, as shown in FIG. 1, the gas is cooled or heated by the heat exchanger 9 using the above-mentioned refrigerant or heat medium, and/or by the condenser pipe 12 provided on the outer periphery of the sake mash tank 1 or inside the tank 1. The temperature inside the tank 1 can be controlled.

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

In the method for cultivating sake mash according to claim 1, the time required for cultivating sake mash can be shortened, and the sake mash has a strong alcohol tolerance that does not die at an alcohol concentration of 20% or more, which was previously considered impossible. It has the effect of producing high quality yeast.

The sake mash growing apparatus according to claim 2 has the advantage of a simple structure, easy control of the sake mash growth, and considerable labor savings.

According to claim 3, the temperature control of the sake mash tank 1 can be optimally set in accordance with the outside air temperature, so that sake mash cultivation can be carried out stably regardless of whether it is summer or winter, and the fermentation period of the sake mash can be artificially adjusted. It has the effect that it can be set optimally according to the quality of sake.

[Brief explanation of drawings]

Each of the figures shows one embodiment of the present invention. Figure 1 is a block diagram of a sake mother cultivation device, and each figure from Figure 2 to Figure 4 shows the instinct in the sake mother tank, the sake mother and the steamed rice layer. FIG. 3 is an explanatory diagram of a state of disassembly and stirring. 1... Sake mash tank 4... Control valve 2... Nozzle 9... Heat exchanger 3... Compressor patent applicant Nippon Yoki Kogyo Co., Ltd.

Claims (1)

[Scope of Claims] 1. In the sake mash production operation for cultivating the mash used for fermentation of sake, air compressed to a pressure higher than atmospheric pressure or a gas containing oxygen that is harmless to living organisms is used to produce the mash A method for growing sake mash, which is characterized in that the mash is grown by blowing the gas into a vat containing the mash and bringing the gas evenly into contact with the mash while exhausting the remaining gas to the outside of the vat. 2. A sake mash tank 1 containing water malt, steamed rice, and water, a nozzle 2 that enters into this sake mash tank 1 and blows a gas flow at a pressure higher than atmospheric pressure, and a nozzle connected to this nozzle 2,
A sake product comprising: a compressor 3 that supplies oxygen-containing gas at a pressure higher than atmospheric pressure; and a control valve 4 disposed between the compressor 3 and the nozzle 2 to control the flow of compressed gas from the compressor 3. Sake starter growing device. 3. The sake mash growing apparatus according to claim 2, further comprising a gas heater or cooler and a heat exchanger 9 for cooling or heating the gas provided between the compressor 3 and the nozzle 2.