JPH0685709B2 - Method for producing sake with low alcohol concentration - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention separates saccharification and fermentation by heat inactivation, and stops fermentation at any time of low alcohol concentration,
The present invention relates to a variety of low alcohol concentration sake production methods that can easily and freely adjust sweetness and spiciness without giving off tastes and harshness, and can also change the flavor of sake by adding acid. Is.

(Prior Art) In recent years, the demand for sake has fallen, and the industry as a whole is rushing to call for demand. It has been pointed out that one of the reasons for this decrease in demand is the high alcohol concentration of sake (around 16%) when it is actually drunk. For example, whiskey has a high alcohol concentration, but most of it is drunk with water, and it is generally said that the alcohol concentration at this time is around 10%. However, general sake has an alcohol concentration of 14-
When it falls below 15%, the harmony of taste is lost, and it becomes hard to drink because it becomes watery.

Therefore, for low alcohol concentration sake, many researches and developments have been made to expand the demand for sake, but basically, these are methods of making concentrated sake such as pure rice brewing and watering it. The usual method is to prepare and then add water in the latter half of the mash. However, these methods are limited to low alcohol concentrations and around 12% at all times. In addition, it has a flavor similar to that of conventional sake, in terms of taste always with low alcohol concentration sake. Some of them have been changed in shape using wine yeast, shochu, or koji mold for shochu, but there is no significant difference in quality.

Therefore, the present inventor has invented a method for producing low alcohol concentration sake by performing saccharification and fermentation in the presence of polyacid. This has a good balance of sugar and alcohol, and has an excellent flavor completely different from conventional sake.
However, this method has a high acidity and a high sugar content, and when looking at the relationship between sugar and acid, it belongs to honey wine and port wine. That is, this is a sweet type, and when the dry type is used, the astringent taste and the squid taste are inevitably produced.

The present inventor has further invented a method of adjusting a flavor extract content by adding a yeast or liquor to a saccharification fermentation or fermentation only in a tank in the middle of fermentation. However, this method requires time and labor for performing the fermentation twice, and moreover,
There is a drawback that the adjustment range of sweet and spicy is narrow.

(Problems to be Solved by the Invention) As described above, according to the conventional production method, there is no disagreeable taste, no harsh taste, and sweetness and spiciness can be freely adjusted. It doesn't exist yet.

(Means for Solving the Problem) As a result of many years of research, the present inventors separated saccharification and fermentation by heat inactivation, and stopped fermentation at an arbitrary point of low alcohol concentration, so that there was no harshness or astringency. It was found that the sweetness and dryness can be adjusted freely. Further, it was found that when the fermentation was started in the presence of polyacid, the flavor of sake was completely lost, and when fermentation was carried out without the addition of acid, the flavor of sake appeared, and the present invention was completed.

The low alcohol concentration in the present invention means that the alcohol concentration is
In the presence of polyacid, the acidity is 3.5% at the start of fermentation, on the way, and at any time after completion.
Refers to the above.

Next, details of the manufacturing method will be described.

First, steamed rice and rice koji are produced by a conventional method. Then, they are hydrated and saccharified at high temperature. The water content is 100-200% for the water ratio depending on the final adjustment of sweetness and seasoning.
Alternatively, it may be higher or lower. High-temperature saccharification is generally carried out at 50 to 65 ° C, but since saccharification is sufficient, it is possible to use it outside this range. The saccharified liquid thus produced is heated as it is or after being squeezed to inactivate the enzyme to complete the saccharification. Generally, the temperature is between 65 and 100 ° C., and the time may be determined according to the temperature. Incidentally, it is not necessary to completely inactivate the saccharifying enzyme, but it may be 65 ° C or lower, but it is more preferable to completely inactivate the saccharifying enzyme at a higher temperature, and it is more preferable to completely separate saccharification and fermentation. I can say. In addition, after saccharification, the quality is not affected with or without the upper tank. However, the later production is easier and the product is more stable when the upper tank is squeezed.

Next, this heated liquid is cooled and yeast is added to perform fermentation. The yeast used may be No. 7, No. 9 or wine. In this fermentation step, growth may be initially carried out at 20 to 25 ° C, or low temperature fermentation may be carried out from the beginning. In addition, acid addition is not always necessary because it is sterilized during heating. However, in the presence of polyacid, a completely new type of sake, that is, sake with no sake flavor, can be produced.
It was found from the result of the sensory test described below. Fermentation is carried out in this manner, and when the desired alcohol content, extract content, etc. are reached, the fermentation is carried out in the upper tank and fired.

In the product obtained through the above steps, no astringency is observed in the sweet region, and even when fermentation is performed to obtain dryness, there is no dislike or irritation. The sweetness and spiciness can be adjusted not only by fermentation, but also by adjusting the koji rate, the saccharification method, and the kumimizu rate, and in practice, the combination thereof is used.

In addition, when heat inactivation is not carried out, even if saccharification and fermentation are carried out at the same time, or even after high-temperature saccharification and fermentation, or after high-temperature saccharification, squeezing and liquid fermentation are carried out, it is a dry area. However, the conventional production method of general parallel re-fermentation cannot produce a product of excellent quality like the product of the present invention.

(Effect of the Invention) Originally, the characteristic feature of the manufacturing process of sake is the parallel re-fermentation in which saccharification and fermentation are simultaneously performed. However, as mentioned above, by the simple method of separating saccharification and fermentation in the production process of sake by heat deactivation, there is no harshness, no irritation, and sweetness and flavor can be freely controlled. Alcohol concentration Sake is obtained. It is clear from the sensory test described below that the user will get tired of drinking if he / she has a bad taste or a bad taste, and it is the basic value of a drink that it is not worth it as an actual product and that it does not have a bad taste. This removal of the squid taste is an effect obtained by adding a step of heat deactivation regardless of differences in technical skill in the manufacturing process.

Furthermore, conventional low alcohol concentration sake is parallel re-fermentation, such as watering concentrated sake, replenishing water in the second half of the mash, saccharified liquid fermentation, etc., and these products are
A single taste, flavor that is substantially determined by the characteristics of the method,
It will be sweet and spicy. However, the present invention, by separating the saccharification and fermentation by heat inactivation, by stopping the fermentation at any time of low alcohol concentration, as described above, not only do not give off taste, ig taste, Start adjusting sweet and spicy,
Easy adjustment of various tastes. In addition, the flavor of sake can be freely changed by adding acid.

Therefore, to meet a wide range of consumer demands,
This is an epoch-making manufacturing method in which the quality and design can be freely set, and various types of low alcohol concentration sake can be obtained.

Regarding the sensory test conducted for the present invention, first, the results of the sensory test for the immature taste are shown in Tables 1 and 2.

As shown in Tables 1 and 2, in the product according to the present invention,
None of the respondents answered that they had an igu taste, but when they did not separate saccharification and fermentation by heat deactivation, all responded that they had an igu taste, especially those that were dry, and tired of drinking them. I will come. From these results, it can be said that the effect of heat deactivation after saccharification has a remarkable effect of removing the astringency.

Moreover, regardless of the type of yeast, and regardless of the temperature progress, even if left at room temperature, the occurrence of igu taste is not seen, and the production method does not occur regardless of the fermentation termination time What has not been seen is a very significant feature of this manufacturing method. In other words, it is an epoch-making manufacturing method that anyone can easily make quality designs (satisfying various quality demands of consumers) of low alcohol concentration sake.

Furthermore, a sensory test was performed on the sake flavor, and the results are shown in Tables 3 and 4.

As for those to which acid was added in this way, all said that there was no flavor of sake, and those to which acid was not added all answered that they had flavor of sake. From this result, the production method of the present invention is
It shows that people who do not like the sake flavor can drink sake, and even people who are weak in alcoholic drinks can easily drink sake with a low alcohol concentration.

As described above, the present invention, after saccharification, by heating to inactivate enzymes to a certain extent or more, and by separating saccharification and fermentation, a product without ig taste that causes tiredness in drinking is obtained. It can be easily manufactured. Furthermore, the acidity and flavor can be adjusted by adjusting the acid addition, and various types of low alcohol concentration sake can be prepared. Further, as can be seen by comparing Examples 1 and 2, the upper tank after saccharification has little influence on taste and flavor, but considering the subsequent steps and the stability of the product, the upper tank is better. It can be said that it is more preferable.

These effects of the product of the present invention are obtained by separating saccharification and fermentation by heat inactivation.

(Example) Example 1 Total rice 20 kg Steamed rice 15 kg Koji rice 5 kg Pumped water 40 Lactic acid 180 g Water 40 was added with 5 kg of koji rice and 15 kg of steamed rice, and the temperature was raised to 55 ° C. to saccharify overnight. After that, the temperature was raised to 70 ° C. to deactivate the enzyme activity, the temperature was lowered to 15 ° C. without adding the upper tank, and yeast No. 7 and 180 g of lactic acid were added and fermentation was carried out at room temperature. I took a part on the 7th day. At that time, (1) alcohol content 7.2%, (2) sake degree -74, (3) acidity 6.9
It was in%. On the 14th day, the rest was placed in the upper tank. then,
(1) Alcohol content 9.8%, (2) Sake degree -20,
(3) The acidity was 7.2%.

Example 2 After saccharification was carried out with the same preparation as in Example 1 and the upper tank was placed,
The temperature was raised to 70 ° C to deactivate the enzyme activity to obtain a predetermined saccharified solution. This saccharified solution is lowered to 15 ℃, and yeast 7 and lactic acid 100g
Was added and fermentation was carried out at room temperature. On the 10th day, a part was overtaken. At that time, (1) alcohol content 7.4%,
(2) Sake degree was -60, and (3) Acidity was 7.2%. I had the rest on the 18th day. At that time, (1) alcohol content 9.
5%, (2) Sake degree-18, and (3) Acidity 7.4%.

Example 3 Using the saccharified solution obtained in the same manner as in Example 2, the temperature of the saccharified solution was adjusted to 25 ° C., wine yeast and 180 g of lactic acid were added, and fermentation was carried out at room temperature. I took a part of it on the 7th day and went for a pass. At that time, (1) alcohol content 6.2%, (2)
The degree of sake was -68 and the acidity of (3) was 7.4%. I had the rest on the 16th day. At that time, (1) alcohol content 9.4%,
(2) Sake degree-21 and (3) acidity 7.8%.

Example 4 Using the saccharified solution obtained by the same operation as in Example 2, the saccharified solution was adjusted to 20 ° C., No. 9 yeast and 180 g of lactic acid were added, and fermentation was carried out at room temperature. I took a part of it on the 7th day and went for a pass. At this time, (1) alcohol content 6.4%, (2) sake degree -7
0, (3) Acidity was 6.7%. I had the rest on the 16th day. At this time, (1) alcohol content was 9.6%, (2) sake degree was -20, and (3) acidity was 7.4%.

Example 5 Using the saccharified liquid obtained by the same operation as in Example 2, the saccharified liquid was adjusted to 20 ° C., No. 7 yeast was added, and fermentation was carried out at room temperature. No lactic acid was added. I took a part of it on the 7th day and went for a pass. At this time, (1) alcohol content 7.6%,
(2) Sake degree was -58 and (3) acidity was 3.0%. I had the rest on the 16th day. At this time, (1) alcohol content 9.
8%, (2) sake degree-18, and (3) acidity 3.1%.

Claims (1)

[Claims] 1. After saccharification with rice or rice koji, the saccharification is terminated by deactivating the enzyme by heating the saccharification as it is or after heating it in the upper tank. A method for producing sake having a low alcohol concentration, which comprises stopping fermentation at an arbitrary point of alcohol concentration and starting the upper tank.