JPH0856642A - Production of mirin (sweet sake) - Google Patents

Abstract

PURPOSE: To provide a method for producing high-quality MIRIN (sweet sake), capable of sufficiently removing a lees component, having efficient and rapid lees settling, a shortened lees settling time and improved workability. CONSTITUTION: This method for producing MIRIN comprising processes for subjecting unrefined sake to solid-liquid separation to give a solution, heating the solution, settling lees and mixing the resulting solution with a glucide. A partial hydrolyzate of starch and/or glucose may be cited as the glucide. A solution of an alcohol, a protein hydrolyzate, an organic acid or an amino acid salt may be used alone or in combination. Fragrance and broil of product qualities are extremely improved.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing mirin, in which the product quality is remarkably improved, slag components can be sufficiently removed, and the workability can be improved by efficient and rapid slag dropping. The present invention relates to a method for producing mirin.

[0002]

2. Description of the Related Art The conventional method for producing mirin is to prepare raw materials, then add starch partial hydrolyzate to make mash, saccharify and ripen, squeeze the mash and squeeze the juice.・ Method of slag to make a product, and charging raw materials, making mash, saccharification and aging, adding starch partial hydrolyzate and alcohol solution to squeeze obtained by pressing mash, A method (Japanese Patent Publication No. 2-186060) of burning and slagging into a product is known. The sugar concentration of mirin, which is mainly made from rice and rice koji, is 40% (w
/ W) or more, but a slag lowering step is indispensable in the manufacturing process, and the causative substance of the slag is removed in advance. Mirin's slag is a component that has been solubilized in the mirin solution during the storage period of the product, but is denatured and insolubilized due to temperature changes, light irradiation, etc., resulting in cloudiness, precipitation, and heating during cooking. It is a substance that sometimes becomes insoluble and becomes cloudy. The main component of the slag is that the protein in the raw material is solubilized in mirin without decomposition and becomes insoluble due to changes in external conditions. This protein is a high-molecular-weight peptide of rice protein, enzymes derived from rice koji,
Furthermore, it is said that it may be an enzyme protein of an enzyme agent added to mash. The generation of this dreg significantly reduces the commercial value, and the residual enzyme has an adverse effect such as a decrease in the viscosity of the starch material during cooking when the activity is preserved.

In the conventional slag lowering process, after burning to denature the protein in the liquid, persimmon astringent and active gluten are used as a clarifying agent [Journal of Fermentation and Bioengineering (J.
Ferment. Bioeng.), 68, 49-51 (198).
9)]. However, since mirin is a viscous liquid and has a large specific gravity, it takes a long time for slag to fall in a large-scale tank for actual production, and a standing time of 5 to 10 days is required. On the other hand, as a clarifying agent other than persimmon astringent and active gluten, there is a method of suspending seasonings containing a high sugar concentration using silica gel (Japanese Patent Laid-Open No. 186457/1982). It is known to adsorb the causative substance of and remove it. However, it is said that the aroma and taste components are also adsorbed together with the adsorption of the causative agent of slag generation. Separately, there is a method for reducing the taste of a seasoning liquid containing a high sugar concentration (Japanese Patent Laid-Open No. 63-102649), in which a synthetic magnesium phyllosilicate having specific properties is used to selectively impregnate the slag component at a relatively low temperature to impair the flavor. It is known that the slag can be efficiently smelted without the need. However, in Kakishibu,
It is known that protein denaturation due to tannin, iron removing action and antibacterial action are known, and due to these excellent properties, it is currently used frequently in the brewing process.

[0004]

Recently, α-amylase preparations have been frequently used in the production of mirin, and it has been attempted to improve the productivity and yield by promoting and improving the dissolution of starch in the raw materials used. ing. Therefore, in order to improve the quality of mirin, it is necessary to remove the added enzyme protein in addition to the removal of soluble undegraded protein derived from rice and enzyme protein derived from koji in the slag lowering step. Here, with respect to the inactivation of the enzyme, heat inactivation may be considered first, but excessive heating of mirin causes deterioration in flavor and coloring, which leads to quality deterioration. Next, regarding the removal of the enzyme protein, it is possible to remove it with a clarifier. Tannin of Kakishibu, which is a fining agent, has a denaturing effect on proteins and insolubilizes solubilized proteins, but when used in large amounts, the smell of odor derived from Kakishibu, astringency, adsorption of flavor components, and the amount of residue As a result, the operability deteriorates and the cost of slag drop increases. Therefore, it has been desired to establish a manufacturing technique capable of reducing the slag without degrading the quality of mirin. An object of the present invention is to provide a method for producing high-quality mirin, which is capable of sufficiently removing slag components, efficiently and rapidly dropping slag, shortening the slag dropping time and improving workability.

[0005]

The present invention can be summarized as follows. A method for producing mirin includes the steps of firing a liquid obtained by solid-liquid separation of mash and slagging it, and then mixing sugar. The present invention relates to a method for producing mirin.

In order to solve the above-mentioned problems in the manufacturing process, the inventors of the present invention have conducted extensive studies and as a result, in the method for manufacturing mirin, the liquid obtained by solid-liquid separation of mash was ignited and lowered, Then, it was found that it is possible to obtain high-quality mirin which solves the above problems by mixing sugars. The production of mirin consists of raw material processing, charging, saccharification and aging, an upper tank and a refining process. The raw material treatment mentioned here also includes a koji making process and a liquefaction / saccharification process of rice slag.

The present invention will be described in detail below. Examples of the raw material in the present invention include milled rice, non-milled rice, and corn, and raw and / or unpolished raw materials are used. In addition to granular materials, crushed materials and powders can also be used as raw materials. Also,
A granular or pellet-shaped molded product can also be used as a raw material. The above raw materials are used alone or as a mixture,
When these raw materials are refined, the outer bran can be used together. Further, starch, starch partial hydrolyzate, glucose, etc. may be mixed with the powder.

Liquefied enzyme agents and / or saccharified enzyme agents are used as the enzyme agents for producing mirin. Examples of the liquefying enzyme agent include mesophilic spitase CP-3 [manufactured by Nagase Seikagaku Corporation], Kokugen [manufactured by Daiwa Kasei Co., Ltd.], krystase [manufactured by Daiwa Kasei Co., Ltd.], α-amylase-800.
[Ueda Chemical Industry Co., Ltd.] and high temperature spitase HS
[Made by Nagase Seikagaku Co., Ltd.], Termamill [Made by Novo Co., Ltd.], Crystase TS [Daiwa Kasei Co., Ltd.]
Manufactured by Daiwa Kasei Co., Ltd., etc. can be used. Examples of saccharifying enzyme agents include Sun Super [made by Novo Co., Ltd.] and Sumiteam L [Shin Nippon Chemical Industry Co., Ltd.]
Manufactured by Uniase K, manufactured by Yakult Honsha Co., Ltd., and Daviase K-27 manufactured by Nagase Seikagaku Corporation. As another enzyme agent, a protease agent, a cellulase agent, or a hemicellulase agent may be used in combination. The apparatus used in the liquefaction / saccharification process may be a batch type or a continuous type.

In the present specification, the "liquid obtained by solid-liquid separation of mash" means the following. First, the mash of the present invention may be a mash during saccharification / ripening or a mash after saccharification / ripening. Next, the "solid-liquid separation" may be carried out by any of the usual methods, such as squeezing, centrifugation, spontaneous sedimentation and the like. next,
As described above, when the mash that is in the process of saccharification and ripening is used, ripening is performed at any point after solid-liquid separation. Therefore, the above-mentioned "liquid obtained by solid-liquid separation" means not only the liquid that has been solid-liquid separated, but also the liquid that has been subjected to a treatment such as aging. In addition, whichever mash is used, aging may be further performed after adding the sugar by the method of the present invention.

There is no particular limitation on the method of preparing so that the total sugar concentration of the mash is 30% (w / w) or less, but Japanese Patent Publication No.
According to the description of No. 18060 gazette, when rice mash, koji, and alcohol solution are charged into a mash, saccharification and aging are performed, and the mash is pressed, the total sugar concentration of the mash is 30% (w / w) or less. It is preferable in terms of operation to charge so that

The firing conditions are as follows from the viewpoint of maintaining the flavor of the product.
The firing temperature is selected in the range of 60 to 90 ° C, and the firing time is appropriately selected in the range of 10 seconds to several minutes.

Next, the fining agent used in the slag lowering step used in the present invention may be one that is generally used in brewing,
There is no particular limitation. Persimmon astringent, protein-based fining agent, polysaccharide-based fining agent, protease-based fining agent, pectinase-based fining agent, silicon dioxide (eg silica gel, diatomaceous earth, etc.) , Magnesium phyllosilicate, etc. can be used. Further, polyvinylpyrrolidone which can be used as a fining agent for beer, wine and sake can also be used. As the persimmon astringent, usual persimmon astringent, powder persimmon astringent, tannic acid-added persimmon astringent, and the like can be used. As the fining agent containing protein as a main component, active gluten, gelatin, egg white and the like can be used. Alginate, carrageenan, etc. can be used as a fining agent containing a polysaccharide as a main component. The above fining agents can be used alone or in combination.

The method of slag reduction may be a conventionally used method by natural sedimentation and is not particularly limited, but a centrifuge or the like may be used.

[0014] It is preferable to add sugar to make the total sugar concentration exceed 30% (w / w) after burning and lowering, and at this time, in combination with sugar, alcohol solution, protein Decomposition products, organic acids, and amino acid salts may be added alone or in combination. From the viewpoint of workability, it is preferable to preheat these additives.

Examples of the sugar used in the present invention include a partial hydrolyzate of starch and glucose. As the starch partial hydrolyzate, starch syrup or the like can be used. As glucose, anhydrous crystalline glucose, hydrous crystalline glucose, purified glucose, solid glucose, liquid glucose and the like can be used.

Further, the protein decomposition product used in the present invention is exemplified by wheat gluten as a raw material.

The results of examining the relationship between the burning and sinking of mirin and the residual enzyme activity are shown below.

(Study 1) First, model phosphorus was prepared, an enzyme agent was added, and the effect of burning and lowering on the residual enzyme activity was examined. That is, glucose is 14%
(V / v) 0%, 10%, 20%, 30%, 40% and 50% dissolved in 0.2M acetate buffer containing alcohol
Solutions of (w / w) concentration were prepared (300 g each). In this prepared solution, a bacterial α-amylase enzyme agent [Nagase Seikagaku Co., Ltd., spitase CP-3, 30, 0]
00 units / g] was added to each concentration of the solution so that 2 units per 1 g of the solution, and then the conventional method [Journal offermentation Bioengineering, Vol. 68, pp. 49-51 (1989). )] For 30 seconds. After burning, at room temperature (20
Kakishibu (Kametaro Iwamoto Shoten, Baume degree 12) 7 ml / kg and activated gluten (Dainippon Rikagaku Kenkyusho, Nikken White) 1.3 g / kg were added to the solution at -30 ° C. After thoroughly stirring, the mixture was left standing at room temperature for 24 hours. The residual α-amylase activity in this supernatant was measured. In addition, as a viscosity reduction test for gelatinized starch, a solution containing 9% potato starch was prepared with distilled water, placed in a test tube having an inner diameter of 18 mm, and 0.5 g of a supernatant liquid that had been ignited and lowered was added, After uniform dispersion, gelation occurred at 60 to 70 ° C. This gel does not flow at 80 ° C. even when the test tube is inverted. The change with time of the softening of the gel was observed at 80 ° C. The gel softening was evaluated by inverting the test tube containing the gel at intervals of 10 minutes for several seconds to evaluate the presence or absence of flow, and when the gel did not flow after 180 minutes or more, it was evaluated as “good”.
The case of less than 0 minutes was defined as "poor". The results are shown in Table 1 below.

[0019]

[Table 1] Table 1 Effect of glucose concentration on residual enzyme activity ──────────────────────────────────── Glucose concentration (%, w / w) ────────────────────── 0 10 20 30 40 50 ────────────── ────────────────────── Residual α-amylase activity 0.00 0.00 0.02 0.04 0.12 0.25 (Unit / g) Viscosity reduction test Good Good Good Good Bad Bad ─── ────────────────────────────────

Activity upon addition: 2 units / g Enzyme activity: 1 unit is pH 5.3, 40 ° C., 1
It refers to the amount of the enzyme that reduces the blue coloration value of 10 ml of the 1% alkaline gelatinized potato starch solution by iodine for 10 minutes by the reaction for 0 minutes.

From Table 1, the residual α-amylase activity was not detected at a glucose concentration of 10% (w / w) or less and was 40%.
When it was (w / w) or more, 0.1 unit / g or more remained, and the result of the starch viscosity reduction test was also unsatisfactory, showing a poor result. Therefore, it means that the enzyme activity is likely to remain when the total sugar concentration exceeds 30% (w / w) under the general mirin reduction condition. Therefore, when lowering the slag, the total sugar concentration should be 30%.
It is desirable to set it to (w / w) or less.

(Study 2) Next, the influence of the amount of persimmon astringent and active gluten used for lowering slag on the residual enzyme activity was examined. That is, the glucose concentration used in Study 1 was 20%, 3
To the 0%, 40%, and 50% (w / w) model mirin (300 g each), spitase CP-3 was added at 2 units / g, and the mixture was ignited at 75 ° C. for 30 seconds to examine 1. Similarly to the above, a predetermined amount of persimmon astringent and active gluten was added and stirred, and the mixture was allowed to stand at room temperature for 24 hours, and then a residual α-amylase activity in the supernatant and a viscosity reduction test were conducted for evaluation. The results are shown in Table 2 below.

[0023]

[Table 2] Table 2 Effect of persimmon astringency and amount of active gluten on residual enzyme activity ──────────────────────────────── ──── Residual α-amylase activity Viscosity reduction test Persimmon astringent activity (unit / g) Gluten ─────────────────────────── (ml / kg ) (g / kg) Glucose concentration (%, w / w) Glucose concentration (%, w / w) 20 30 40 50 20 30 40 50 ─────────────────── ───────────────── 4 0.6 0.00 0.07 0.28 0.76 Good Good Bad Bad 7 1.3 0.00 0.04 0.12 0.25 Good Good Bad Bad 10 1.9 0.00 0.00 0.09 0.18 Good Good Bad Bad 14 2.6 0.00 0.00 0.04 0.10 Good Good Good Bad ────────────────────────────────────

From Table 2, even if the amount of persimmon astringency and the amount of active gluten were reduced, the residual α was observed when the glucose concentration was 20% (w / w).
-Amylase activity was not detected, and in the case of 30% (w / w), the viscosity reduction test was satisfactory and the result was satisfactory.
At 40% (w / w) or more, the residual α-amylase activity cannot be removed unless the amount of persimmon astringent or active gluten is increased, the result of the viscosity reduction test is also poor, the slag is slow to fall, and the slag amount is large. Was reconfirmed. Therefore, it became clear that it is effective to remove the enzyme in mirin by reducing the total sugar concentration to 30% (w / w) or less and lowering the slag.

By using the method for producing mirin of the present invention, the slag component can be sufficiently removed, the slag dropping time can be shortened by the efficient and rapid slag dropping, and the workability is improved. As described above, the mirin obtained according to the present invention is significantly improved in flavor and shine, and has sufficiently high quality mirin.

[0026]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1 1890 g of unpolished rice with a rice polishing rate of 85% was soaked and drained according to a conventional method, and the soaked rice was steamed under pressure (124 ° C., 10 minutes), and preliminarily stored in a container of 12 liters containing bacteria α-. Amylase enzyme agent [Nagase Seikagaku Co., Ltd., spitase CP
-3] 676 mg was mixed with 2780 g of a 16% diluted alcohol solution. To this mixture, 640 g of rice koji and a filamentous fungus neutral protease enzyme agent [Nagase Seikagaku Corporation]
Manufactured by Denateam XP-353] was added thereto, and the mixture was subjected to a primary charge and saccharified and aged at room temperature (25 to 30 ° C.) for 30 days. The charge composition is shown in Table 3 below.

[0028]

[Table 3] Table 3 Preparation mix ─────────────────────────────────── ─ 85% polished white rice, unpolished rice ( Steamed rice (g) 1890 (2880) 85% polished white rice for malt (rice koji) (g) 540 (640) 16% (w / w) alcohol (g) 2780 Bacterial α-amylase enzyme preparation (mg) 676 Filamentous Neutral Protease Enzyme (mg) 300 Megumi 6300g ───────────────────────────────────

This aged mash was pressed to obtain 5860 g of juice and 440 g of lees. The composition of the obtained juice is shown in Table 4 below.

[0030]

[Table 4] Table 4 Composition of squeezed juice ─────────────────────────────────── Component content ─ ────────────────────────────────── Total sugar (%, w / w) 28.8 Nitrogen-containing components ( (As protein) (%, w / w) 1.51 alcohol (%, w / w) 7.2 ─────────────────────────── ─────────

The squeezed juice obtained is divided into two equal parts, one of which is 2930
After squeezing g of juice for 30 seconds at 75 ° C, Kakishibu (Iwamoto Kametaro Shoten, Baume degree 12) 7 ml / kg (Use amount 2
0.5 ml) and activated gluten (manufactured by Dainippon Rikagaku Kenkyusho, Nikken White) 1.3 g / kg (usage 3.81)
g) Add and stir to reach room temperature (20 ~
The mixture was allowed to stand at 30 ° C. and lowered. The control is 1930 g of 37% (w / w) alcohol and 2105 g of starch partial hydrolyzate (water content 22%, w / w) to 2930 g of juice.
Was added and stirred, and the mixture was ignited at 75 ° C. for 30 seconds. Next, as a slag drop, persimmon astringent 7 ml / kg (usage amount 43.3 m
l) and active gluten 1.3 g / kg (usage 8.03)
After the addition of g) and stirring, the mixture was lowered in the same manner as described above. It has been revealed that the slag slag of this scale requires 4 days in contrast to the control, which requires 4 days, and the present invention requires only 2 days. The supernatant and the slag portion were separated from each other, and the slag portion was centrifuged to remove the slag. The product of the present invention was then mixed with 1145 g of 37% (w / w) alcohol and a partial hydrolyzate of starch (water content: 22).
%, W / w) was added 2105 g. The finally obtained mirin was 6170 g of the product of the present invention and 6160 g of the control. The liquid compositions of the product of the present invention and the control were analyzed and sensory evaluation was performed. The results are shown in Table 5 below.

[0032]

[Table 5] Table 5 Composition of mirin and evaluation of slag reduction ──────────────────────────────────── Item Reference to the present invention ─────────────────────────────────── Total sugar (%, w / w ) 40.2 40.2 Direct sugar (%, w / w) 32.3 32.3 Nitrogen-containing component (as protein) 0.757 0.761 (%, w / w) Amino nitrogen (%, w / w) 0.056 0.051 Alcohol (%, w / w) 10.1 10.1 pH 5.50 5.50 Specific gravity (15 ℃) 1.163 1.163 Baume degree 20.3 20.3 ─────────────────────────────────── -Soluble protein (mg / 100g) 0.00 3.3 Specific turbidity (OD660nm, 1cm cell) 0.000 0.020 ────────────────────────────── ──────

From Table 5, the analytical values of the component compositions of the product of the present invention and the control were almost the same, but the amino acid involved in the umami is large in the product of the present invention. As shown in Table 6 below, according to the slag reduction evaluation, the amount of persimmon astringent and active gluten used was less than half of the control of the present invention, but soluble proteins were removed and the turbidity was low. It was shiny and excellent in quality. The sensory evaluation results are shown in Table 6 below.

[0034]

[Table 6] Table 6 Sensory evaluation result ──────────────────────────────────── ────────────────────────────────── Fragrance 1.7 2.4 Taste 1.5 1.9 Total Total 1.5 2.3 ────────────────────────────────────

Note) Sensory evaluation method 1: Good 2: Normal 3: Bad 10 panelists

From Table 6, the evaluation of the product of the present invention was that the scent and taste were remarkably good and the umami was rich, and the evaluation value was also a good result.

[0037]

As described above, according to the present invention, the flavor and luster of product quality are remarkably improved, the amount of the fining agent used for slag reduction can be reduced, and the slag reduction time can be shortened. The amount of slag is reduced and work becomes easier. Therefore, the present invention is a useful mirin production method that leads to cost reduction in the slag reduction process.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Haruo Oyashiki, Inventor Haruo Oyashiki 3-4-1 Seta, Otsu City, Shiga Prefecture, Central Research Laboratory, Mina Shuzo Co., Ltd. (72) Naohiro Kakimoto 3-4-1 Seta, Otsu City, Shiga Prefecture Central Brewery Co., Ltd. (72) Tadashi Shigeno, Inventor Tadashi Shigeno 3-4-1, Seta, Otsu City, Shiga Prefecture, Central Research Laboratories, Co., Ltd. (72) Tadanori Yano ▲ Toku ▼ 3 Takeshirodai, Sakai City, Osaka Prefecture 19-3

Claims (5)

[Claims] 1. A method for producing mirin, which comprises the steps of firing a liquid obtained by solid-liquid separation of mussels, lowering the mixture, and then mixing sugars. 2. The method for producing mirin according to claim 1, wherein the mash is prepared so that the total sugar concentration of the mash is 30% (w / w) or less. 3. The slag-removing step, wherein the fining agent is at least one selected from the group consisting of persimmon astringent, alginate, carrageenan, active gluten, gelatin, egg white, protease, pectinase, silicon dioxide, magnesium phyllosilicate and polyvinylpyrrolidone. The method for producing mirin according to claim 1, wherein 4. The sugar is a partial hydrolyzate of starch and / or
Alternatively, the method for producing mirin according to claim 1, wherein the method is glucose. 5. The method for producing sweet potato according to claim 1, wherein an alcohol solution, a protein degradation product, an organic acid and an amino acid salt are used alone or in combination in combination with sugar.