JPS58162284A - Preparation of unrefined sake - Google Patents

Abstract

PURPOSE:To obtain unrefined sake having refreshing sour taste and sparkling property, by using the raw material of sake prepared by microorganisms belonging to Rhizopus genus. CONSTITUTION:Microbial strain belonging to Rhizopus genus (e.g. Rhizopus javanicus IFO5442) is proliferated on uncooked rice, and the rice is roughly filtered to obtain a highly acidulant unrefined sake. A highly acidulant unrefined sake having arbitrary low alcoholic content can be prepared by adding water or carbon dioxide gas to the above sake. The preservability of the stock sake can be improved by bottling and sealing the sake, and sterilizing at about 60 deg.C for about 20min.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of cloudy sake having a mild sourness and foaming properties.

Conventionally, the cloudy sake that is commercially available is made by roughly filtering sake mash using Aspergillus oryzae koji, and is called active sake. Activated sake has a flavor similar to that of Japanese sake, but has the drawback of lacking acidity and having a heavy taste.

As a result of repeated research to develop a cloudy sake with mild acidity and light aroma, the present inventors discovered that the desired product could be obtained by using Rhizopus koji.
The plant that led to the completion of this invention is well bred. Rhizopus bacteria are propagated on raw rice, and Zopus koji contains about 17 acids, mainly fumaric acid and malic acid, per 1 koji.
my produced.

The method of the present invention is a method for producing a highly acidic cloudy sake, which involves using Rhizopus koji and roughly filtering the produced mash.

Furthermore, various attempts have recently been made to produce soft alcoholic beverages with low alcohol content, and although some have already been commercially available, it is hard to say that any of them have a satisfactory flavor. Therefore, the present inventors have developed a method for producing high acidity cloudy sake with a low alcohol content by adding water or carbon dioxide to high acidity cloudy sake, which contains any alcohol content and has a oxidative property. We have completed a method for producing cloudy sake with a high alcohol content.

In addition, conventional activated sake is sold without heat sterilization, and its quality deteriorates significantly before consumption and has no shelf life, so it is currently only available on the market for a limited period during the winter. The inventors bottled high acidity cloudy sake and made it into bottles (
By heat sterilizing the capped product at 6θ℃ for 29 minutes, we were able to develop a product that has a long shelf life and does not deteriorate in quality during the distribution process, making it possible to enjoy high acidity cloudy sake throughout the year. It became.

Note that, as described in the Examples, special conditions are required to prevent bottles from breaking during pasteurization.

The highly acidic cloudy sake produced by the present invention has an alcohol content of 6 to 7
It contains 2%, has a pure white and beautiful appearance, and is a perfect match for meat dishes, as well as being ideal as an alcoholic drink during the summer.

Next, ``Examples of the present invention will be shown〇 Example/ Two-stage preparation was carried out according to the preparation composition shown in Table/.

Table: The koji mixture is Rh1ZOpu8j for raw rice with a polishing ratio of 75%.
avanicue X F 034t1. t, 2 to 3
The cells were cultured in a thermostatic chamber at θ°C for 2 days and used. The acidity of the filtrate obtained by extracting 10 g of Koji with 5 times the amount of distilled water is 1
=2 m11 amino acid content was 77 m1z pH was 36.

The analysis was conducted according to the analysis method specified by the National Tax Agency.Table 2 shows the organic acid composition of Rhizopus koji, and Table 3 shows the enzyme titer.

Table 2 Organic acid composition (mF!/f Kouji) Table 3 Enzyme titer (U/1 Kouji) /θ is 1.22 after adding each quantity of the 7th preparation to a mustard bottle according to the preparation composition shown in Table/. It was fermented for 2 days at ℃. For the steamed rice, white rice with a polishing ratio of 7θ was used.

In the secondary preparation, Rhizopus koji has an extremely weak titer of saccharification enzymes compared to Aspergillus koji as shown in Table 3, so Gluc/θ0 manufactured by Ohno Pharmaceutical Co., Ltd. was added to 0/% of the total rice, i.e. No. 21 was dissolved in the water collected during the secondary preparation and used. The fermentation temperature for the secondary preparation was 22°C, and the fermentation period was 6 days. The aged mash was roughly filtered through double gauze to obtain a highly acidic and cloudy sake base.

Table 1 shows the analysis results of the highly acidic and cloudy sake base, and Table S shows the organic acid composition.

Table j Organic acid composition of high acidity cloudy sake (Cppm) As shown in Table j, high acidity cloudy sake has a high content of malic acid which gives a refreshing ν ≠ sour taste. It is characterized by containing fumaric acid, which is not detected in ordinary purified water.

After bottling highly acidic and cloudy sake and storing it at J℃ for 7 days after pounding, the gas pressure was measured and found to be 2.3.5 #/
cm-, 2θ°C.

As a result of the sensory evaluation, the high acidity cloudy sake was evaluated as having a light acidity, a light taste, and a refreshing taste.

Example! After adding water to the highly acidic and cloudy sake base described in Example/ so that the alcohol content is 6 parts, carbonate (θ Otsu weight %) was added.
This process was carried out and bottled to produce a low-alcohol, high-acid, cloudy sake.

Table 6 shows the analysis results.

Table 6 Analytical values for low alcohol, high acidity, and turbid sake After opening the bottled product and conducting a sensory evaluation, it was found to have oxidative properties, a pleasant carbon dioxide gas stimulation, and a mild sour taste.

Furthermore, a product of similar quality was obtained even when the highly acidic and cloudy unblended sake was doubled in volume with carbonated water.

Example 3 The high acidity cloudy sake described in Example 1 and the low alcohol high acidity cloudy sake described in Example 2 were given shelf life, and for the purpose of quality preservation, they were heated after being bottled in Otsu 33m1 beer bottles. Sterilization was carried out using a heat sterilization method in which the bottled product was submerged in a water tank at 3θ°C and held for 3 minutes, then steam was blown into the water tank and the temperature was raised to 6θ°C at a rate of 3°C/min. After holding the temperature at 6θ'CK for 2θ minutes, the temperature was lowered to 3θ°C at a rate of /j°C/min while passing water through the water tank. after that,
The heat-sterilized product was removed from the water tank and stored at 2J°C/month. As a result of sensory evaluation compared with a control that was stored at θ℃ without heat sterilization after storage, it was found that the product stored at 2s℃ after heat sterilization was significantly better in terms of quality than the control. There wasn't.

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Claims (1)

[Claims] (/') A method for producing highly acidic cloudy sake characterized by rough filtration of mash using Rhizopus koji.Claims of claims characterized by adding water or carbon dioxide gas Claim 1, characterized in that: (3) method for producing highly acidic cloudy sake according to claim 1; heat sterilization;
Method for producing highly acidic cloudy sake as described in Items 1 and 2