JPS5843778A - Brewing method for japanese sake - Google Patents

Abstract

PURPOSE:Rice or rice flour is treated with an alkali and the resultant rice flour is used as a raw material to brew Japanese SKE smelling good and tasting refreshed in low costs with high utilization of raw materials. CONSTITUTION:Usual SAKE-making rice, or polished rice, its roughly crushed product, crushed product, or white bran obtained when SAKE-making rice is polished and/or rice flour are dipped in an alkali solution such as sodium hydroxide aqueous solution of 0.1-0.5% concentration for an appropriate time, then ground in the alkali solution. The ground mixture is filtered, centrifuged, washed with water and neutralized to prepare refined rice flour. The flour is made into the alpha form by a usual method and the alpha-form flour is used as a raw material for brewing Japanese SAKE.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing rice flour from which fat, protein, minerals and vitamins contained in rice have been removed by treating rice with an alkali, and for brewing sake using this as a raw material.

When brewing sake, if raw materials with a lot of fat or protein are used, the resulting sake will be dark in color, have a rough taste, have a poor aroma, and have poor shelf life. There are drawbacks that make it worse.

In addition, if the raw materials contain large amounts of inorganic substances and vitamins, the growth of koji mold and yeast will accelerate, disrupting the harmony of sake quality and reducing the product value. (Sake Brewing Technology P. , 70) Components such as fat, protein, minerals, and vitamins in rice grains are mainly contained in the germ and outer layer of brown rice, so K, who brewed high-quality sake, had no choice but to perform a high degree of polishing. However, when high-level milling is performed, a considerable amount of rice starch is removed along with the bran, so in the conventional method, the utilization rate of rice starch decreases and the cost increases accordingly. The national average value of the rice milling ratio in the 1st Showa J.D. brewing year was 73.1%. (Showa J.J. Sake Brewing Lecture Reference Material P, /)': The amount of rice removed in the rice milling process ≦,,,f % of white rice bran contains 1 fat
■Before and after 1° is lθ, it contains a lot of protein, but so Nto% of acid powder is included. This starch still has 3 to 7% crude protein even in today's refined white rice.

Crude fat: 0.02-0.2%, mineral: 0. / −0,
Contains 3%. (New Sake Brewing Technology P, 2s, Part 1-
10%), and therefore, K, which brews sake with a good aroma and a refreshing taste, is a rice variety that is said to be suitable for sake brewing and has a particularly low protein content, and is highly polished to 9% or more. The raw material is polished rice, which must be slowly fermented at a low temperature of 10 degrees Celsius or less.

As a result, the dissolution of the rice was extremely poor, and as a result, sake production had to be made with an extremely low utilization rate of raw materials, and the cost of sake had to become extremely high.

The present inventors have conducted a lot of research in order to solve these current problems, and as a result, the raw material utilization rate is high.
Moreover, he invented the sake brewing method of the present invention, which allows high-quality sake to be brewed at low cost.

The present invention will be described in detail.

In the present invention, cane and rice are soaked in an alkaline solution for a suitable time and then ground in the alkaline solution. The product obtained by grinding is an emulsion containing impurities such as coarse coarse fibers. This grinding liquid is sieved to remove impurities such as crude fibers.
I eliminate. After adding water to the ground liquid under the sieve and mixing well, centrifugation is performed to precipitate the rice starch, and the supernatant liquid is separated and removed and washed with water. This washing process is repeated several times, but in the final washing process, water is added to the rice starch, an appropriate acid is added to neutralize it, centrifugation is performed to obtain rice starch, which is then dried and purified. Use rice flour.

(After adding water, the refined rice flour obtained in this way is gelatinized by steaming in a conventional manner. This product is used up to step 4 as a raw material for kakemai, 4-dan unformed rice, and saccharified liquid. However, fermentation is slow due to the low inorganic and vitamin content of rice flour that has been refined by alkali and potassium treatments.Therefore, refined rice flour that has been treated with alkali is steamed to gelatinize it. Rice flour (hereinafter referred to as "steamed mono-gelatinized rice flour")
) is used as kakemai for nakazoe and tozuzoe, which are added in a relatively advanced state of fermentation in sake brewing, or is preferably used as a part thereof. It is preferable to increase the amount of water pumped in this case compared to the conventional method.

As raw rice for the alkali treatment of the present invention, in addition to regular rice grains, milled polished rice, its coarsely crushed products, its crushed products, or white rice bran obtained during polishing of sake-brewing rice, etc. can be used.

The alkaline components of the alkaline solution used to soak Mana rice are as follows:
In addition to inorganic bases such as sodium hydroxide, potassium hydroxide, or ammonium hydroxide, organic bases such as ethylamine, ethylamine, ethanolamine, and ethylenediamine can also be used; is preferred.

The concentration of the alkaline solution can range from 0.1% to 10%, but the preferred concentration range is 0.1%. / -0,1
1, particularly preferred is about O0/~o, J%.

...:1. ,.

There is no particular restriction on the time for soaking rice in the alkaline solution, but it is generally 1 to 241 hours, preferably /-
It takes about 3 hours.

After the rice is soaked in the alkaline solution for a predetermined period of time, it is preferable to separate the alkaline solution used in soaking i11 from the rice, add fresh alkali solution to the rice, and grind the rice. By doing so, the removal rate of fat, protein, minerals, and vitamins during grinding can be improved.

When grinding in an alkali solution, any grinding means such as a stone mill, a ball mill, or a mixer can be used.

The mesh size of the sieve used to sieve the ground material is related to the particle size of the rice starch obtained by grinding, but it is usually y~200 mesh, preferably 100 N/! It is about 0 meshes.

The acid used to neutralize the ground solution after washing with water includes inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, and organic acids such as acetic acid and formic acid, but it is preferable to use hydrochloric acid or acetic acid. Moreover, a strongly acidic cation exchange resin can also be used.

When brewing sake, refined rice flour is gelatinized by steaming or other gelatinization methods and used as kakemai.

In addition, since refined rice flour is in powder form, it can be used in its original state as kakemai without being converted to 1α.

In the present invention, the vermilion is immersed in an alkaline solution and then ground in the alkaline solution, whereby the fat contained in the rice is saponified and solubilized by the alkali and is eluted into the alkaline solution. Furthermore, since most of the protein is alkali-soluble gluten, it is eluted into the alkaline solution and separated from the rice starch.

In addition, the minerals and vitamins contained in the rice are also eluted into the alkaline solution by grinding with rice flour, and the content of fat, protein, minerals, and vitamins in the refined rice flour is significantly reduced.

According to recent research, it has been found that dimethyl sulfide (hereinafter referred to as DNS) is one of the causative substances of old rice odor and aged sunlight odor that significantly reduce the commercial value of sake. It is also known that its precursor, S-methylmethionine sulfonium, exists in rice protein (Showa S.
A collection of lecture abstracts from the Agricultural Science Conference S ("to" p tto)
By removing proteins by the alkali treatment of the present invention, this S-methylmethionine sulfonium can also be removed.

Therefore, the sake brewed using the refined rice flour treated with alkali according to the present invention, as a raw material, has a stable quality and is resistant to the odor of aged rice, sunlight, and ripe persimmon, as well as the odor of old rice. As the value increases, advanced utilization of rice becomes possible.

Traditionally, sake has an increased color when measured at a wavelength of 4!30 mμ due to ultraviolet rays, temperature during storage, and oxygen in the air. It is common knowledge that products that have been colored to some extent are returned to the manufacturer because the odor, aged aroma, taste, etc. increase, and the value of the product decreases significantly. As a result, there were considerable losses associated with this, but the sake produced by the present invention reduces these losses by reducing deterioration due to ultraviolet rays, temperature during storage, oxygen in the air, etc. compared to conventional sake. I can do this.

Furthermore, after drinking sake, the unique ripe persimmon odor caused by alcoholic beverages can be felt for a while in the depths of bad breath, body odor, and excrement, but when drinking the sake of the present invention, the ripe persimmon odor is significantly lower. After drinking, it will not cause discomfort to people with limited capacity, and it can also be enjoyed by people from other countries with different customs.

Reference example-1 (alkali treatment of 73% new polished rice) White rice (73% polished new rice produced in 1932) l Yuno O,
After soaking in caustic soda solution λ and leaving it at room temperature for 2 days with occasional stirring, discard the soaking water and use a new o'l solution.
Add 21 t% caustic powder and grind with a mixer. The resulting milky lotion was sieved through a /30 mesh sieve to separate coarse grains and starch milk. This starch (1) Separate the emulsion into rice starch and alkaline waste liquid by centrifugation, suspend the resulting rice starch in water, remove the water by centrifugation, wash with water, and repeat this washing twice.9 In addition, in the final water washing, the pH of the suspension was
It was neutralized with 33% hydrochloric acid so that H was 1.0. The separated rice starch was vacuum dried at room temperature until the moisture content became 10%, yielding 430 tons of rice starch.

Separately, the alkaline soaking waste, water washing waste, and coarse grains separated by sieving were neutralized with hydrochloric acid to precipitate rice protein, and the solid content containing high protein was also recovered by centrifugation.

The analytical results of the obtained rice starch are shown in Table 1 together with the control.

As shown in Table 2, the rice starch obtained by alkali treatment was pure rice starch containing almost no crude fat or crude protein compared to the control.

Reference Example-2 (alkali treatment of 90% old polished rice) Example 1 of white rice (90% polished old rice produced in Showa SU)
Rice starch sso with a moisture content of 10% was processed in the same manner as
I got it.

The analysis results of the obtained rice starch are shown in Table 1 together with the control.

As can be seen from Table 2 of the second reward, crude fat is below O.I.% and crude protein is below O.I.%. The substance level decreased to below so ppb as in new rice. This method processes old rice, and the sake made from it does not have the smell of old rice.

Reference example-3 (manufacture of saccharified liquid), 1:1 Rice starch (moisture 10%) made in reference example-1 SOof
Add water 0OII 7 to it and use water pass to make 97”
After heating at C for 2D minutes, the mixture was cooled, 100-fold diluted lactic acid l- and saccharifying enzyme (Kokukylase Ken) j17q were added, and the mixture was saccharified at 9°C for 13 hours. As a control, polished rice with a water content of io% was used, and a saccharified liquid was obtained in the same manner.

The analysis results of the saccharified liquid are shown in Table 3.

As shown in Table 3, the extract content of refined rice starch is 10.3
% more soluble than the control. The result of the sensory test was that the taste was richer, richer and smoother than the control.

Example: By adding water to the alkali-treated refined rice flour obtained in Reference Example 1, v%
After adjusting the moisture content, it was steamed to make pregelatinized rice flour.

Polished rice (Gohyakumangoku variety, polishing degree: 6j%) was steamed using a conventional method to make steamed rice, and the same polished rice was further made into koji using a conventional method to make koji.

Sake was brewed using steamed pregelatinized rice flour as a partial substitute for the fried rice of Nakazoe and Ruzoe using No. 10 yeast. The charging ratio of raw materials is as shown in Table 1, and the fermentation temperature is 10
After fermenting at ℃ for 〃days, it was fermented in a tank to obtain Ginjo sake.

As a control, the above-mentioned steamed rice was used for the entire amount of fried rice without using steamed pregelatinized rice flour, and fermentation was carried out under the same conditions to obtain Ginjo sake. The preparation ratios for the control are shown in Table 1.

1st I! The preparation ratio of the present invention is shown in Table 2. The preparation ratio of the control is shown in Table 3. The analysis results of the upper tank components are shown in Table 3. The aroma components are shown in Table 5. The number is shown in the table.

Table 3 Aroma ingredients Table 3 Sunlight and storage Coloration degree 1) Exposure to direct sunlight for 3 hours 2) Storage for 1 day at v℃ Table 6 Organic acid composition According to the analysis results of the upper tank components in Table 3, this The alcohol concentration, acidity and amino acid content of the invention are lower than the control, but this is due to the fact that the invention has a higher amount of water to pump.

When this is converted to the water pumping rate of the control, it is as shown in Table 7 below, and the alcohol concentration and acidity are higher in the present invention, but the amino acid content is lower. Further, the raw material dissolution rate is higher by about tS% in the present invention.

According to the results of a sensory test conducted by a panel of 1j people in Table 7, the taste of the present invention was cleaner than that of the control. According to the analysis results of aroma components in Table D, the present invention shows lower values than the control, but
The actual aroma was light and refreshing, giving off a so-called ginjo-type aroma. This is probably because the sake of the present invention contains a large amount of components that mask aroma components.

Furthermore, according to the results in Table 3, it is clear that the sake of the present invention is more colored and warmer than the control.

Example 2゜Water was added to the purified rice starch/kLg obtained in Reference Example 2 and 3
After adjusting the water content to 5%, it was steamed in a conventional manner. (A
/ ) On the other hand, as a control, we crushed the same old rice! - 74 mesh of crushed rice flour was prepared, water was added to this to make the water content 35%, and then steamed by a conventional method. (Banko) As another control, new rice (73% polished rice produced in 1932) was washed, soaked, drained and steamed in the usual manner. (Mu3) Sake was brewed using the above steamed rice as fried rice.

The koji rice used for brewing sake is new rice (Showa SS 73).
% refined white) is made into koji using the usual method.

The mixing ratio for brewing sake is shown in Table 1.

No. 7 yeast was used for fermentation, and fermentation was carried out at 3°C for 3 days. 9th I analysis results of manufactured sake! The organic acid composition was determined by the 10th barley, and the sunlight coloring and storage coloring of the manufactured sake were determined by the 1st I.
Shown in the table.

Table 1: Rice preparation mix (however, when using refined rice flour for frying, the water used for preparation is jO at the paddy temperature.
O1llj1 Nakazoe de 90011114, Rusoe de/, to
od, total s, ooo-. ) Table 9 Analysis Results of Manufactured Sake (ND: Less than Jppk) The results are the results of exposure to direct sunlight for 3 hours after irradiation for sunlight coloring.

Storage Coloring is the result of storage at ℃ for 1 day.

From Table 9, when the refined rice flour of the present invention (A/'') is used for fried rice, it has more acid than the control (AJ) (AJ).
Produces wine-like sake with low amino acid content.

In addition, sake (A/ ) made from refined rice flour (A/ ) of the present invention
/) D irises S was /2 ppb, and the control crushed old rice (AJ
), 1% of the Japanese knotweed has been removed, and the so-called old rice odor is almost completely removed.

Furthermore, looking at the organic acid composition in Table 9, the sake of the present invention (Mul) has less lactic acid and acetic acid by 1 so, and more succinic acid.

In addition, in a sensory test conducted by a panel of researchers, it was found that the sake made from crushed old rice (A-) of Control 9 had a distinct smell of old rice and ripe persimmon, whereas the sake made from the refined rice flour of the present invention (&l) had a distinct odor of old rice and ripe persimmon. The sake did not have these odors.

The raw material dissolution rate of the refined rice flour (A/) of the present invention is the control (AJ)
The reason why it is lower than that in (47) is probably because fermentation is slowed down due to the removal of minerals and vitamins during alkaline clam processing, resulting in delayed starch dissolution and saccharification.

From Table 1, the sake made using the refined rice flour (&l) of the present invention has significantly lower sunlight coloring and storage coloring than the control (AJ (/163)).

Patent applicant: Okura Sake Brewery Co., Ltd.

Claims (4)

[Claims] (1) A method for brewing sake, which is characterized in that refined rice flour obtained by treating rice and /l or rice flour with an alkali is used as a raw material. (2) A method for brewing Nen-sake as set forth in claim 1, characterized in that old rice is used in addition to rice. (3) The method for brewing sake as set forth in claim 1, characterized in that white bran is used as the rice flour. (4) Refined rice flour obtained by alkali treatment of rice and/or rice flour is used as nakazoe in sake brewing)
The method for brewing sake according to claims 1, 2 and 3, characterized in that the method is used as at least a part of distillation and/or distillation.