JPS58111676A - Brewing of refined sake (liquor) - Google Patents

Abstract

PURPOSE:To prepare refined Sake (liquor) having a low content of amino acids and high content of higher alcohols, a major fragrance component of Sake, by adding a germ, defatted germ or an extract of germ to Sake. CONSTITUTION:In preparing refined Sake by a conventional procedure, a germ, defatted germ or an extract of germ is added to Sake in any period of refined Sake preparation process, for example, at the end of feeding.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention has a low amino acid content, which is a component of higher alcohol, but if there is too much amino acid, it will give off a bad taste and will easily become colored during storage. There is a demand for sake with less amino acids. However, the currently used method for producing sake with as little amino acids as the sake of the present invention is the known Ginjo production method, which uses highly polished rice with a polishing ratio of 50% and is fermented at a low temperature. It is only Additionally, using only an enzyme agent without using koji leaves produces sake with fewer amino acids if there are fewer proteolytic enzymes.

Sono et al. have reported that amino acids are slightly lower in sake made from pregelatinized rice, which is made by dehydrating steamed rice with alcohol, and from steamed rice that is steamed under pressure. All of these methods reduce amino acids by reducing the amount of protein in the raw rice or by preventing the protein in the raw rice from dissolving into the mash.

The present inventors have discovered that free amino acids are easily incorporated into yeast cells in sake mash to which rice germ has been added. Up until now, great care has been taken to completely remove the germ during polishing, as it contains large amounts of germ-based fat and proteins that are harmful to sake brewing. but,
The yeast takes in far more amino acids by adding germ than the amino acids produced by adding germ;
Furthermore, the present invention was completed based on the knowledge that amino acids taken into yeast can be converted into higher alcohols corresponding to the amino acids through the Ehrlich pathway.

In other words, the present invention allows amino acids produced in sake mash to be incorporated into the yeast cells by adding germ in the normal production method, resulting in less amino acids and more higher alcohols, which are the main aroma components of sake. The purpose is to produce sake containing

Examples will be described below.

Example / Five laboratory-scale preparations were conducted using the preparation composition shown in Table 1. The germ was the red bran produced during rice milling that was sieved through a 32-mesh sieve to remove the bran and used.

The amount of germ added is Shikomikuma/no germ added, and Na2 is θ! ;
The germs of f1Na3 and /j1 and iz and Sθt%hs and /θθf were added after steaming in the same manner as polished rice at the time of distillation. Moromi progress, Kamigyo hinoki etc. were met in the same way as usual.

The analytical values of the manufactured sake are shown in Table 2. The amino acid content of the germ/θf-added product was reduced by about 2 times compared to the control, and corresponding to this reduction, in-amyl alcohol (hereinafter referred to as i-Am
It's called OH. ) and inobutyl alcohol (hereinafter referred to as i-B
It's called uOH. ) higher alcohols increased approximately -fold. In addition, the sensory test was conducted by 9 experienced panelists to determine the fragrance/
, ~3 points, taste 7~3 points, and the average value is shown. As shown in Table 3, the flavor of the product to which germ was added was worse than that of the control, but the taste was good.

Example A laboratory-scale preparation was carried out using the preparation composition shown in Table 1. Collect embryos by the method described in Examples/2θ
The crude fat of F was extracted with ether using a Soxhlet fat extractor for 75 hours to obtain defatted embryo/6f.

No germ was added to the brewing area, and defatted embryo/69 Na2 was steamed in the same way as polished rice during brewing.

Table 9 shows the analytical values for the manufactured sake. As in Example 1, the defatted embryo added has about 2 minutes less amino acid content than the control.
Among higher alcohols, 1-AmOH is about twice as high.
1-BuOH increased about 9 times.

As shown in Table 5, the results of the sensory test showed that both taste and aroma were better than the control. This is thought to be because the fat in the germ, which gives sake a bran smell, was removed, and the increase in aromatic components such as higher alcohols was sensually felt.

Table 1 Preparation mix Note 1 Yeast preparation using the water-koji method the day before addition, yeast used:
Association 70/issue

Claims (1)

[Claims] A method for brewing sake containing few amino acids and high alcohols, which is characterized by adding germ, defatted germ, or germ extract at any time during the normal sake manufacturing process.