JPS6149943B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing pearl barley wine that has a light taste and refreshing sourness. Coix barley sake, which is made from coix barley, is not produced or sold in Japan, but it has been produced in China for a long time. Coix seed is an annual herb of the Poaceae family that is native to tropical Asia.
Coix barley wine brewed from pearl barley is called 〓茡人酒 or 〓sake. According to Hyakuji Yamazaki's ``Toa Hakko Rongo'' (1st edition), the manufacturing method for 〓茡仁酒 (hereinafter referred to as adlay wine) in China consists of alcoholic medicine, raw adlay flour, and steamed rice (Uruchi). It is made by mixing white rice (white rice) and water and fermenting it with yeast. Alcoholic medicine here corresponds to koji in Japan, but while the mold in Japan is mainly made up of the Aspergillus oryzae group, the mold used in alcoholic medicine in China is made up of algae. These include the genus Rhizopus, Mucor, and Absidia, and these molds are usually mixed together. In addition, alcoholic medicine is made by mixing raw non-glutinous white rice, wheat bran, and medicinal herbs with water to form small lumps, and then making a hot It is being built by leaving it somewhere. The mold of the Rhizopus genus that grows in alcoholic beverages is a strong acid generator, and has the function of adding sourness to pearl barley wine. In addition, in recent years in sake brewing in Japan, rice koji (liquor medicine and rice koji are collectively referred to as solid koji) has been produced using Rhizopus spp. instead of koji mold (Aspergillus spp.). A highly acidic brewed liquor is produced using this. However, in the above conventional brewed liquor,
The addition of sourness was not sufficient, and the proteolytic and lipolytic enzymes contained in the solid koji degraded the proteins and fats contained in the raw materials, resulting in poor flavor. Therefore, the purpose of the present invention is to increase the amount of acid produced and suppress the decomposition of proteins and fats.
To provide a method for producing pearl barley wine having a light taste and refreshing sourness. The present inventor has discovered that when grains such as rice are heat sterilized by adding water, and a strain belonging to the genus Rhizopus is inoculated into this liquid medium and shaken or blast cultured, the amount of acid is 10 to 20 times that of the solid koji. was produced and that oxygen was deactivated in this liquid culture solution, leading to the completion of the present invention. That is, in the present invention, a strain belonging to the genus Rhizopus is inoculated into a liquid medium made from grains, shaken or aerated, the culture solution is mixed with adlay, an enzyme agent, and water, yeast is added, and alcoholic fermentation is carried out. This is a method for producing pigeon barley sake that is characterized by the addition of rice wine. Various grains can be used for shaking (aeration) culture, such as brown rice, white rice, rice sugar, rolled barley, brown wheat, and adlay, but especially white rice, white sugar, and rolled barley produce a large amount of acid. preferable. Water is added to these raw materials and sterilized by heating to create a liquid medium. The strain used in the present invention may be any strain belonging to the genus Rhizopus that produces a high amount of acid, such as Rhizopus japanicus (Rhizopus
javanicus055), Rhizopus arrhizus059, Rhizopus tokinensis192, Rhizopus oligosporus
oligosporus058), Rhizopus delemar (Rhizopus delemar056), etc. The culture is carried out by shaking culture or aerated culture, and the culture temperature is preferably around 30°C, and the culture time varies depending on the culture conditions, but usually 2 to 4 hours is appropriate. Through cultivation, grain raw materials are saccharified and acids are produced. This acid mainly consists of fumaric acid or lactic acid, but also malic acid, succinic acid,
Although a small amount of acetic acid is also included, a strain with a strong ability to produce fumaric acid is preferred. Fumaric acid is converted to malic acid by the action of yeast. The amount of acid produced is about 10 to 20 times that of conventional solid koji. In addition, the culture solution has little mold odor, low sugar and amino acid content, and has a refreshing sour taste, so it can be used as is for brewing. Since the yeast in this culture solution is inactivated, it is necessary to add an enzyme agent mainly consisting of saccharifying enzymes at the time of straining. However, since other enzymes such as proteolytic enzymes and lipolytic enzymes are inactivated, the proteins and fats in the raw materials are not decomposed, so the product has a light and refreshing taste. In particular, pearl barley, unlike other grains, contains a lot of fat that is harmful to flavor.
In the present invention, as described above, there is no decomposition of fat, and the flavor is not adversely affected. Next, steamed pearl barley (white pearl barley washed and soaked, then steamed for about 1 hour at normal pressure), water, and an enzyme agent are added to this culture solution, and yeast is added for fermentation. The enzyme agent is preferably one based on a saccharifying enzyme, such as Gluk SB (trade name, manufactured by Amano Pharmaceutical Co., Ltd.). In addition, in sake brewing, lactic acid is added to the yeast base or the initial addition to prevent spoilage, but in the present invention, since acid is contained in the Rhizopus culture solution, the addition of lactic acid is omitted. I can do it. In the above-mentioned fermentation liquid, saccharification of starch by a saccharifying enzyme agent and fermentation by yeast are performed in parallel to produce alcohol. The appropriate fermentation temperature is around 20°C, and it is preferable to top the fermentation tank 15 to 20 days after starting the fermentation. In addition, steamed pearl barley,
Water and the enzyme agent may be added stepwise in 2 to 3 times, as has conventionally been done as a primary charge and a secondary charge. The fermented liquor thus aged is separated into lees and liquid by a known method using a hydraulic press, and the liquid is further drawn to clarify and heat sterilized at 60 to 55°C to produce a product. The product thus produced is low in amino acids and contains acids, mainly malic acid, resulting in alcoholic beverages with a light taste and refreshing sourness. In addition, the flavor of this Hatomugi sake is different from that of Hatomugi sake made using solid koji from the genus Rhizopus, and the reason for this is that, as mentioned above, when solid koji is used, the proteolytic enzymes contained in the koji and decomposition products by lipolytic enzymes,
In particular, decomposition products of fat, which is common in adlays, and decomposition products of koji itself are produced, which affect taste and aroma, whereas in the shaking or aerated culture medium of the present invention, most enzymes This is thought to be because the effects of enzymatic decomposition products are small because the enzymes are inactivated. As explained above, according to the present invention, a strain belonging to the genus Rhizopus is inoculated into a liquid medium mainly composed of grains, and shaken or liquid cultured. Degrading enzymes etc. are deactivated. Therefore, by fermenting using this culture solution. A light taste with less elution of fat and protein decomposition products that are abundant in pearl barley,
A new type of pearl barley wine loaded with refreshing sourness due to a large amount of acid can be produced. Furthermore, in the present invention, since a liquid medium is used, heat sterilization is easy and bacterial contamination can be prevented. Furthermore, since a large amount of Rhizopus is contained in the culture solution, there is no need to add lactic acid to the fermentation solution to prevent contamination. Examples of the present invention will be described below. Example 1 Add the raw materials and water listed in Table 1 to a shoulder flask,
After sterilization at 110-120°C for 10-15 minutes, Rhizopus javanicus was inoculated and cultured with shaking at 30°C for 3-4 days. Table 1 shows the results of analyzing the components in this culture solution. In addition, in Table 1, acidity is for 10ml of test.
The value is the amount of neutralization with 0.1N NaOH expressed in ml, and the amino acid content is the value expressed in ml of the amount of neutralization with 0.1N NaOH after neutralizing 10 ml of the sample and adding formalin solution. Example 2

[Table] As shown in the above-mentioned formulation, pearl barley (white pearl barley) was washed and immersed in a shaking culture solution made from pearl barley (No. 1 in Table 1), then drained and kept under normal pressure for about 1 hour. The same applies to the pearl barley used for the primary and secondary preparations in the following examples.) 580g and enzyme agent
0.35 g, 80 ml of water, and yeast were added, fermented at 20°C for 20 days, and then prepared in an upper tank. Table 2 shows the results of component analysis after the upper tank. Example 3

[Table] As shown in the above ingredients, 604 g of pearl barley, 0.3 g of enzyme agent, 400 ml of water, and yeast were added to a shaking culture solution made from white sugar (No. 2 in Table 1), and the mixture was heated to 20°C.
After fermentation for 20 days, the product was fermented in a tank. The results of the component analysis after the top tank are shown in Table 2. Example 4

[Table] As shown in the above ingredients, 604 g of adlay, 0.3 g of enzyme agent, 400 ml of water, and yeast were added to a shaking culture solution made from polished rice (No. 3 in Table 1), and the mixture was heated to 20°C.
The mixture was fermented for 20 days in a tank. Table 2 shows the results of component analysis after the upper tank. Example 5

[Table] Yeast Small amount As shown in the above recipe, add pearl barley to the shaking culture solution (No. 4 in the first row) made from rolled barley.
Steam 400g and add 600ml of warm water to make enzyme agent 0.2
The moromi and yeast were saccharified for 20 days at 55-57℃ with the addition of 1.5g of the mixture, and then fermented for 3 days at 28℃.Furthermore, in the secondary preparation, 400g of pearl barley, 170ml of water, and 0.2ml of enzyme agent were added.
g was added and fermented at 20°C for 18 days, followed by an upper tank. Table 2 shows the results of component analysis of the upper tank. As described above, Examples 1, 2, 3, 4, and 5 are methods for producing pearl barley wine according to the present invention. Comparative example

[Table] As shown in the above-mentioned mixing ratio, solid adlay koji was used.
Javanicus 055) and made koji at 30℃ for 2 days. For the first preparation, add 80g of this Rhizopus pearl barley solid koji, 200ml of water, and yeast, and heat to 28℃.
After fermentation for 2 days in
Add 220 g, enzyme agent 0.09 g, and 220 ml of water, and heat at 20℃ for 22 hours.
After fermentation for one day, it was poured into an upper tank. Table 2 shows the results of component analysis after the upper tank. Next, the organic acid content of Example 4 and Comparative Example was analyzed. The results are shown in Table 3.

【table】

【table】

[Table] As is clear from Table 2, the pearl barley wine according to the present invention exhibits high acidity and low amino acid content.
Further, as can be seen from Table 3, the organic acids in the pearl barley wine according to the present invention are mainly malic acid and fumaric acid, which have a refreshing sour taste. The enzyme used in the examples was commercially available glucose.
SB (trade name, manufactured by Amano Pharmaceutical Co., Ltd.),
Any enzyme agent for brewing containing saccharifying enzymes can be used. The yeast used was the wine yeast Satucharomyces cerevisiae.
1F02300 (Saccharomyces cerevisiae), but the Saccharomyces genus with strong fermentation power, such as Saccharomyces, Salmon, Kiyokai No. 7
(Sacchanmyces sake kyokai No.7) may also be used.
In the examples, only the use of a shaken culture solution was described, but the same results can be obtained using an aerated culture solution.

Claims (1)

[Claims] 1. A strain belonging to the genus Rhizopus is inoculated into a liquid medium made from grains, shaken or aerated, cultured, this culture solution is mixed with adlay, an enzyme agent, and water, and yeast is added to carry out alcoholic fermentation. A method for producing pigeon barley sake.