JPS59198965A - Frothy refined sake with low alcohol content and its preparation - Google Patents

Abstract

PURPOSE:To prepare frothy refined SAKE with low alcohol content, having an arbitrary alcohol content, and foaming properties, by filtering unrefined SAKE with high acidity using a KOJI of Rhizopus under pressure to give refined SAKE, adding water and carbonic acid gas to it. CONSTITUTION:Unrefined SAKE with high acidity (prepared by two-stage feeding using the KOJI of Rhizopus by the method equal to preparation of low- class distilled spirits made of rice) obtained by using a KOJI of Rhizopus (e.g., a KOJI obtained by cultivating Rhisopus javanicus IFO5442 belonging to the genus Rhizopus using boiled rice) is filtered under pressure to give refined SAKE. The refined SAKE alone or blended with common refined SAKE, it is mixed with water and carbonic acid gas, to give frothy refined SAKE with low alcohol content having an arbitrary alcohol content and foaming properties. Preferably water is added to make alcohol content about 6-9wt%. This frothy SAKE has low alcohol content, having a taste of its own wherein the balance of mild acidity and bitterness is well kept and good for drinking.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a low alcohol sparkling sake and a method for producing the same.

Existing commercially available sake generally has an alcohol content of 15 to 16% and a rich taste. Especially in the summer, Japan's climate is hot and humid, which makes you feel sluggish after drinking sake.
It lacks refreshing taste compared to beer, etc., and its consumption has declined significantly.

It is an urgent task for the sake industry to measure the demand for sake by making it a new type of sake that breaks away from traditional tastes and is consumed in large quantities even in the summer. Sake with effervescent properties for the lightness of sake is produced by leaving the carbon dioxide gas during the fermentation of the sake dissolved and dissolving it, or by dissolving carbon dioxide gas in sake (Japanese Patent Application Laid-Open No. 55-88691). No. Publication, JP-A-55
-102387 Publication), and furthermore, sake made by adding fruit wine to sake and then dissolving carbon dioxide (Japanese Patent Laid-Open No. 54-1
No. 07598) is known, but when the alcohol content of these sparkling sakes is lowered, the balance is lost due to lack of sourness and taste, and only the weak taste is noticeable, resulting in low commercial value.

As a result of intensive research taking the above points into consideration, the present inventors found that
Rhizopus javanicus belongs to the Rhizopus genus.
us ) IFO 5442i obtained by culturing raw rice or using Zopes Koji, steamed rice and fermentation to obtain a high acidity mash, which is compressed and filtered to make a clarification, and this clarification alone! F. Or by adding refined water to this and adding carbon dioxide gas, it is possible to obtain low-alcohol sparkling sake that maintains the balance of taste even when the alcohol content is low and has a refreshing taste. I learned that it would happen. In particular, the sourness of conventional sake is mainly lactic acid and phosphoric acid, giving it a slightly heavy taste, but sake made from high-acid moromi using Resorbus Koji used in the present invention has a high content of malic acid and has a slightly heavy taste. It exhibits a slight sourness and contains bitter components, and this bitterness thickens the flavor when diluted with water.When drinking this low alcohol sparkling sake, these sourness and bitterness are I learned that it has a unique flavor that maintains the balance of gold.

The present invention has been completed based on the above knowledge, and is made by press-filtering high-acid mash using Rhizopus koji containing carbon dioxide gas, or by adding sake to it to make a diluted sake. low alcohol sparkling sake,
A low-alcohol product made by squeezing and filtering high-acid mash using Resorbus Koji and Rezobus Koji 5- Germany, Sunta is a low-alcohol product that is characterized by adding water and diluting Kiyosumi, which has added sake to it, to contain carbon dioxide gas. This is a method for producing sparkling sake.

In order to obtain Rhizopus koji in the press-filtered clarification of the high acidity mash using Rhizopus koji used in the present invention, for example, Rhizobus javanicas IFO54422, which belongs to the genus Rhizopus, has a rice polishing ratio of 7.
It is obtained by culturing approximately 5 inches of raw rice at 30°C for 2 to 3 days. The thus obtained Zopus Koji is extracted, for example, with 10 p-i of 5 times the amount of distilled water. The acidity of the obtained filtrate was 1.2mls, and the amino acid content was 1.
1mg.

pHFi was 3.6. Furthermore, the organic acid composition per 12 pieces of this Koji is 1.3 Ing of malic acid,
Fumaric acid 1.9■, α-ketogeltaric acid 0.41n9
, succinic acid was 0.3, and acids mainly consisting of malic acid and fumaric acid were produced in amounts of about 4 to 12 koji. In addition, the enzyme titers of saccharification enzymes in Koji 1fa are 2 units of α-amylase and 5 units of glucoamylase.
unit, acidic protease 6-1.251 unit.

Next, this Rhizopus koji is used to obtain a highly acidic moromi, which is conveniently obtained by using this Rhizops koji and fermenting it in two stages in the same manner as for rice-made shochu.

For example, Resorts Koji 6ooy, <Misui 960m1
．． <The number of yeast per 1 ml of water was fermented for 2 days at 20 to 22°C under the primary preparation composition of 2.08 x 107, and then steamed rice using white rice with a polishing ratio of 70% was added.
kg, under the condition of secondary charging composition of 2.24 t of pumped water, 2
It is obtained by fermenting and aging at 0 to 22°C for 6 to 8 days.

At this time, since the saccharification enzyme concentration of Rhizobus Koji is weak, if necessary, 0.05~
Liquefaction power per kg of starch weight of total rice (by adding 0.5 g)
α-amylase activity) may be 40 units or more, and saccharification power (glucoamylase activity) may be 20 units or more.

The high acidity mash obtained in this way is filtered to have a Japanese alcohol content of -14 to -19, an alcohol content of 12 to 15 inches, and a pH of
5,5-6.6, acidity 4.4-5.7-, amino acid content 1
．． 4-1.6fn11 direct sugar 3.4-4.2%, lactic acid 40
511111. Acetic acid 251'P''% Pyruvate 765
pI”% malic acid 157011111. succinic acid 412
alcoholic acid, α-ketogel tar acid 125 ppm, fumaric acid 6
It has a high content of malic acid, giving it a mild sour taste at 0 ppm, and also contains fumaric acid, which is not detected in ordinary sake.

The high-acidity mash using Rhizopus koji obtained in this way is then pressed and squeezed to make clear sake, but the press-filtration is carried out based on the usual press-filtration means for sake. good.

It may also be prepared by adding ordinary refined sake to the refined sake obtained in this way or compressed and filtered with high acidity mash using Zopes Koji, and the amount of refined sake added is 10% of the refined sake.
0 to 90 parts per 0 to 10 parts, 80 to 4 parts of clear sake
It is 20 to 60 copies per 0 copies. The sake used at this time is, for example, ordinary sake made entirely of koji of microorganisms belonging to the genus Aspergillus, and may be either new sake, old sake, junmai sake, or alcohol added.

Next, by adding water and carbon dioxide to the clear sake prepared in this way, a low-alcohol low-malt beer W1 containing any alcohol content and having foaming properties is obtained, preferably with an alcohol content of 5 to 101 tons. Just add water to reach 6-9%. Further, at this time, water may be added with carbonated water, or after adding water, carbon dioxide gas may be added using a carbo eater. Furthermore, when adding carbon dioxide gas, it is preferable to set the gas pressure to about 1 to 3.5 kg/Cri (20°C), and especially when adding carbonated water, Carbon dioxide gas escapes into the air, making it difficult to maintain a constant gas pressure, but it is preferable to apply the gas while cooling with ice-cold water.

Furthermore, if necessary, glucose may be added to adjust the sugar content. After gassing in this manner, small portions such as bottles may be filled into containers and capped according to the usual method, and then heat sterilization may be performed at, for example, 45 to 70° C. for 20 minutes.

The low-alcohol sparkling sake of the present invention obtained in this way is clear sparkling sake with a high malic acid component, low alcohol content, and a unique flavor that maintains a balance of smooth acidity and bitterness. , it is good for drinking. -! In addition, compared to high-acidity turbid sake produced by rough filtration using moromi gauze using Resorbus Koji, this sake has a refreshing and mellow taste, and does not have the cloudy scum characteristic of turbid sake. , which was more suitable for drinking.

Next, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

Example Rhizopus javanicus I was added to raw rice with a milling ratio of 75%.
Rhizopus koji was obtained by culturing FO5442i in a thermostatic chamber at 50° C. for 2 days. Next, this Resorts Koji 6
002, 960 ml of water and Association No. 7 enzyme, 1 ml of water! Fermentation was carried out at 22° C. for 2 days using a primary charging composition consisting of a ratio of 2.08×10 7 yeasts per yeast.

Furthermore, as a secondary preparation composition, the above fermented product was added to a composition solution consisting of 1.4 tons of white rice with a polishing ratio of 70%; Used by dissolving 27 gluco 100 in water 1. Fermenting at 22°C for 6 days to obtain aged mash. This aged mash was filtered through Teviron's pressed cloth to remove the high acidity. The analytical values of the alcoholic beverage were as follows.

H standard level 16, alcohol content: 12.0%, pH
: 3.4, acidity: 5.6tnt, amino acid content: 1.
6+++/! .

Direct shield: 4.2%, lactic acid: 405pHI, acetic acid: 25-2
Pyruvine (fl: 765 ppm, malic acid: 15
7011111゜Succinic acid: 412ppm, α-ketogeltaric acid: 125%, fumar f￥if! : 60
ppm In this way, clear sake with high acidity was obtained.

Next, regular sake (manufactured by Toyo Jozo Co., Ltd., Genji 2 quantity unprocessed sake: Japanese sake degree + 1, alcohol content 19.6 t, acidity 1.8 -) was mixed with this clear sake (mixing ratio in terms of alcohol). Furthermore, water was added using carbonated water under cooling, and a low alcohol sparkling sake (gas pressure of 2.7 kg/crll) with an alcohol content of 7 t was obtained. In addition, the sake content was adjusted to -2 by adding glucose-11-su, and -! The lack of acidity was supplemented with citric acid to bring it to 2.0.

The mixing ratio of clear sake and regular sake and the analytical values after mixing and adding carbonate were as shown in Table 1.

Table 1 Using the various low-alcohol sparkling sakes thus obtained, a panel test was conducted four times by five people (A, B, C, D, E) to test sake.

The scoring method was 5 points (best), 4 points (good), 6 points (neither good nor bad), 2 points (bad), and 1 point (worst).

Furthermore, all the results are shown in Table 2. In Table 2, is sample A clear? ! ! ! ]: indicates the low-alcohol sparkling sake of the present invention with ordinary sake = 100:O, and the sample opening is clear sake: ordinary sake =
/+0:40 low alcohol sparkling sake of the present invention,
Sample C shows a control of refined sake: ordinary refined sake - 0:100.

-13- Table 2 Based on the above results, the entire sample amount is tested.

0, S, D, 2Σ5rXO8D coefficient (N=3, risk rate 1
H, number of panels 5) = 7x1, 6o = 11.2 (0, S,
D: over-all 51gn1ficant
difference) On the other hand, S of the sample port. −
90, S of sample C, , = 34, so 5o-S
,,=90-34=5S) 11.2 Pointed.

From this result, it was determined that there was a significant difference in the 1-chi risk rate.

Differences between each sample were tested.

L, S, D, = Σsr X LSD coefficient = 7X 1
37-. 959 (L, S, D,: 1east 51gn1fican
tdifference)sO-sii-90
-6 0=3 0>9.5 9SO-S,,=90-3
4=56'>9.59S-S,,=6 0-3
4=2 6) 9.5 Based on the results above, the samples were ranked as Sample Mouth, Sample A, and Sample No., and it was determined that a mixture of Kiyosumiji and Ordinary Sake was the best.

Next, we conducted a comparison test based on the mixing ratio of refined sake and regular refined sake (once, 5 panelists, 5-point scoring system). The results were as follows. Sake: Regular sake = 90 = 1
15 points for 0, 20 points for 80:20, 7 [1:5
21 points for 0, 23 points for 60:40, 50:5
20 points for 0, 18 points for 40:60, 30 near 0
15 points for 20:80, 12 points for 10:90, and 9 points for 10:90. As a result, the mixing ratio is 80 to 4.
A ratio of 20 to 60 parts of ordinary sake per 0 parts was suitable.

Claims (1)

[Scope of Claims] (1) A low-alcohol sparkling sake that is a clarified sake made by press-filtering a highly acidic mash using Rezobus Koji fully containing carbon dioxide, or a diluted sake on the clarified side by adding sake to it. (2) The clarified single press-filtered high-acid mash using Rhizops koji, or the clarified side with added sake, is 0 to 10 parts of refined sake per 100 to 10 parts of the press-filtered high-acid mash using Rhizops. The low-alcohol sparkling sake according to claim 1, which is a refined sake obtained by adding 90 parts. (3) The clarified side is made by adding all the sake to the clarified side of the high acidity mash that has been pressed and filtered using Rhizopus Koji, and the clarified side that has been press-filtered is the clarified side of the high acidity mash that uses Rhizopus koji. The low-alcohol sparkling sake according to claim 1 or 2, which is refined by adding 60 parts. (4) The low-alcohol sparkling sake according to claim 1, wherein the gas pressure of carbon dioxide gas is 1 to 3.5 kg/d (20°C). (5) The low-alcohol sparkling sake according to claim 1, which has an alcohol content of 5 to 10 inches. (6) A low-alcohol sparkling sake made by press-filtering high-acid mash using Resorbus Koji, or by diluting the clarified side with all the sake added to it with water to dissolve carbon dioxide gas. manufacturing method. (Sake 0 to 10 parts per 100 to 10 parts of the clarified side, which is press-filtered with high acidity mash using Resorpus Koji, or the clarified side with added sake, is A method for producing low-alcohol sparkling sake according to claim 6, which is on the clarified side and is obtained by adding 90 parts of refined sake. (8) Adding refined sake to fft clear sake that has been press-filtered with high acidity mash using Rhizopus koji. It's clear that
The low alcohol according to claim 6 or claim 7, which is Kiyosumi Hiroshi, which is obtained by adding 20 to 60 parts of refined sake to 80 to 40 parts of Kiyosumi, which is press-filtered with high acidity mash using Rhizopus koji. A method for producing sparkling sake. (9) The method for producing low-alcohol sparkling sake according to claim 6, wherein the water addition is carried out by adding water to an alcohol content of 5 to 10 g. (10) In the dissolution of carbon dioxide gas, the carbon dioxide gas according to claim 6 is completely dissolved at a gas pressure of 1 to 3.5 kg/cr/l (20°C). Method for producing alcohol sparkling sake.