【発明の詳細な説明】[Detailed description of the invention]
本発明は穀類をカユとし、糖化工程と発酵工程
を分離した醸造法による清酒の製造法に関するも
のである。
更に詳しくは、穀類を原料としたカユを耐熱性
液化酵素で液化し、次いで米こうじ単独ないしは
糖化酵素を併用し、糖化後固液分離して得られる
糖化液を加熱殺菌後冷却し、酵母を添加し発酵さ
せることを特徴とする清酒製造法に関するもので
ある。
従来、清酒の製造工程は精白した白米を水に浸
漬後水切りし、こしき又は蒸米機で蒸した蒸米を
冷却し、この冷却した蒸米、酵母、米こうじ並び
に水とを仕込みタンクに同時に仕込む方法が行わ
れている。一般に清酒もろみは、酒母あるいは培
養した酵母をスターターとして、これに蒸米、米
こうじ、水を３段に分割して仕込んで造られる。
蒸し後の重量増加をもとの白米当たりの歩合で算
出した値を蒸米吸水率といい、通常、蒸米吸水率
は蒸し直後35〜40％であり、表面がべた付かず、
サバケが良く、外硬内軟の蒸米が良い蒸米とされ
ている。また、清酒もろみの吸水歩合は130％程
度であるので、仕込直後はほとんど流特性がない
半固型状であるが、発酵が進むにつれて流動性を
帯び、最終的には約20％程度の高濃度のアルコー
ルを含んだ流動性のあるもろみに仕上がる。
清酒醸造の特徴は、糖化とアルコール発酵とが
同時に平行的に進行する平行複発酵方式であり、
高濃度仕込みを行うことができる、高濃度ア
ルコールの集積、酒母の使用、３段仕込みによ
つて開放発酵下でも安全醸造が可能などの利点が
ある。しかしながら、糖化と発酵とが同時に行わ
れるため、もろみ管理が複雑であり、発酵管理を
困難にしている。また、蒸米あるいは白ぬかに液
化酵素及び糖化酵素を作用させ、これを清酒もろ
みに添加することが現在行われているが、その目
的とするところは、玄米を精白する工程において
派生する副産物の有効利用あるいは酒質の甘辛の
調整にすぎず、併行複発酵、開放発酵、固液共存
発酵である域を脱し得ない。
本発明者らは、発酵管理を容易にすること並び
に原料の有効利用を図ることを目的として鋭意研
究した結果、穀類をカユにし、糖化後固液分離を
行い、糖化段階と発酵段階とを分離した醸造法を
完成した。
次に、本発明を更に詳しく説明する。
蒸米とカユを使用し、糖化液調整時の糖化条件
を比較検討した。常法によつて白米40ｇを蒸し
後、米こうじ30ｇ、水300mlを加え55℃において
５時間糖化後5000rpm、10分の遠心分離を行つ
た。遠心分離後の上澄液量は175mlであり、上澄
液中の全糖量と原料中の全糖量から計算した原料
利用率は23.8％であつた。一方、白米40ｇに水
300mlを加え、常圧で１時間オートクレーブで蒸
煮して得たカユに米こうじ30ｇを加え、55℃、５
時間糖化後の遠心分離後の上澄液量は264mlであ
り、原料利用率は56.6％であつた。このことは、
蒸米よりもカユの方が原料を有効に利用できるこ
とを意味する。
更に糖化液調製時、米こうじを加え55℃におい
て糖化する工程の前に、耐熱性液化酵素α−アミ
ラーゼＭ−30［協和マイルス(株)製］80mgを加え約
75℃で２時間液化を行うと、蒸米の場合の遠心分
離液の上澄液量は280ml、原料利用率は64.8％で
あるのに対し、カユの場合は上澄液量299ml、原
料利用率は85.9％に向上した。耐熱性液化酵素を
使用すると原料利用率が向上すると同時に糖化中
原料が糊状にならず、糖化終了後のろ過等の固液
分離が容易になるという利点がある。また、カユ
調製時使用する水の量は白米１Kgに対して３〜10
が適切である。なお、米こうじで糖化する場合
糖化酵素を併用すると糖化液中の直接還元糖が増
加すると糖化液中の直接還元糖が増加する。
実施例では米を原料としたが、カユにする穀類
は米に限定するものではない。
かくして、固液分離した糖化液を加熱殺菌冷
却、冷却液に酵母を添加し、アルコール発酵を行
うと発酵管理が容易である。例えば、直接還元糖
の消費量、アルコールの生成量を指標にして発酵
管理が可能である。更に、糖化液が殺菌されてい
るので微生物の汚染がなく、安全な発酵が保障さ
れることになる。
なお、アルコール発酵を行う酵母としては清酒
酵母、ワイン酵母、ビール酵母、しようちゆう酵
母等が適当である。
以下、本発明の実施例を示す。
実施例 １
糖化液の調製法
Ａ 精米歩合75％、白米40ｇを洗米し水に浸漬し
た後水切りし、こしきに入れ下部より蒸気を通
し１時間蒸した。蒸し後、浸漬並びに蒸きよう
によつて増加した水分を含めて水の量が300ml
になるように加水し、米こうじ30ｇを加え、55
℃で５時間糖化した。糖化後5000rpm、10分の
遠心分離を行い、上澄液を得た。
Ｂ Ａと同様な糖化工程であるが、米こうじ30ｇ
を加える時に糖化酵素グルク−100［天野製薬
(株)製］を80mg併用した。
Ｃ Ａと同様な糖化工程であるが、55℃で糖化を
行う前に耐熱性液化酵素α−アミラーゼＭ−30
［協和マイルス(株)製］80mgを加え、約75℃で２
時間液化を行つた。
Ｄ Ｃと同様な糖化工程であるが、米こうじ30ｇ
を加える時に糖化酵素グルク−100を80mg併用
した。
Ｅ 精米歩合75％、白米40ｇを洗米し水に浸漬し
た後水切りし、水250mlを加え常圧で１時間オ
ートクレーブで蒸煮した。蒸煮後、浸漬による
水の増加した水分を含めて水の量が300mlにな
るように、更に少量の水を加水し、カユを調製
した。その後、米こうじ30ｇを加え55℃で５時
間糖化した。糖化後5000rpm、10分の遠心分離
を行い、上澄液を得た。
Ｆ Ｅと同様な糖化工程であるが、米こうじ30ｇ
を加える時に糖化酵素グルク−100を80mg併用
した。
Ｇ Ｅ同様な糖化工程であるが、55℃で糖化を行
う前に耐熱性液化酵素α−アミラーゼＭ−30を
80mg加え、約75℃で２時間液化を行つた。
Ｈ Ｇと同様な糖化工程であるが、米こうじ30ｇ
を加える時に糖化酵素グルク−100を80mg併用
した。
かくして得られたＡ〜Ｈの糖化液の性質につい
て分析した結果を、第１表にした。
分析法は、国税庁所定分析法注解に従つた。
The present invention relates to a method for producing sake by using grains as kayu and using a brewing method in which the saccharification process and the fermentation process are separated. More specifically, Kayu made from grains is liquefied using a heat-resistant liquefying enzyme, then rice koji is used alone or in combination with a saccharifying enzyme, and after saccharification, solid-liquid separation is performed. The resulting saccharified liquid is heat sterilized, cooled, and yeast is added. This relates to a method for producing sake that is characterized by addition and fermentation. Traditionally, the sake manufacturing process involves soaking polished white rice in water, draining the water, cooling the steamed rice in a strainer or rice steamer, and simultaneously charging the cooled steamed rice, yeast, rice koji, and water into a preparation tank. is being carried out. Sake moromi is generally made by using shubo or cultured yeast as a starter and adding steamed rice, rice koji, and water in three stages.
The value calculated by calculating the weight increase after steaming based on the ratio per original polished rice is called the water absorption rate of steamed rice. Normally, the water absorption rate of steamed rice is 35 to 40% immediately after steaming, and the surface is not sticky.
Steamed rice with good texture and a hard outside and a soft inside is considered to be good steamed rice. In addition, since the water absorption rate of sake mash is about 130%, it is semi-solid with almost no flow characteristics immediately after brewing, but as fermentation progresses, it becomes fluid and eventually reaches a high water absorption rate of about 20%. The result is a fluid mash that contains a high concentration of alcohol. Sake brewing is characterized by the multiple parallel fermentation method in which saccharification and alcohol fermentation proceed simultaneously in parallel.
It has the advantages of being able to brew at a high concentration, allowing for safe brewing even under open fermentation through the accumulation of high concentration alcohol, the use of yeast mash, and 3-stage fermentation. However, since saccharification and fermentation are performed simultaneously, mash management is complicated, making fermentation management difficult. In addition, it is currently being done to add liquefying enzymes and saccharifying enzymes to steamed rice or white rice bran and add them to sake mash, but the purpose of this is to improve the effectiveness of the byproducts derived from the process of polishing brown rice. It is merely a matter of using or adjusting the sweetness and spiciness of the sake quality, and it is impossible to escape from the realm of simultaneous multiple fermentation, open fermentation, and solid-liquid coexistence fermentation. As a result of intensive research aimed at facilitating fermentation management and effective use of raw materials, the present inventors made grains into kayu, performed solid-liquid separation after saccharification, and separated the saccharification stage and fermentation stage. The brewing method was perfected. Next, the present invention will be explained in more detail. Using steamed rice and Kayu, we compared and investigated the saccharification conditions when preparing the saccharification solution. After steaming 40 g of white rice in a conventional manner, 30 g of rice koji and 300 ml of water were added and the mixture was saccharified at 55° C. for 5 hours, followed by centrifugation at 5000 rpm for 10 minutes. The amount of supernatant after centrifugation was 175 ml, and the raw material utilization rate calculated from the total sugar content in the supernatant and the total sugar content in the raw materials was 23.8%. Meanwhile, add 40g of white rice and water.
Add 300ml of koji and steam in an autoclave at normal pressure for 1 hour.Add 30g of rice koji to the obtained kayu, and boil at 55℃ for 5 minutes.
The amount of supernatant liquid after centrifugation after time saccharification was 264 ml, and the raw material utilization rate was 56.6%. This means that
This means that raw materials can be used more effectively with Kayu than with steamed rice. Furthermore, when preparing the saccharification liquid, before the step of adding rice malt and saccharification at 55℃, add 80mg of heat-stable liquefaction enzyme α-amylase M-30 [manufactured by Kyowa Miles Co., Ltd.] to approx.
When liquefaction is carried out at 75℃ for 2 hours, the amount of supernatant liquid in the centrifuged liquid for steamed rice is 280 ml, and the raw material utilization rate is 64.8%, while in the case of Kayu, the amount of supernatant liquid is 299 ml, and the raw material utilization rate is 64.8%. improved to 85.9%. Use of a thermostable liquefaction enzyme has the advantage that the raw material utilization rate is improved, and at the same time, the raw material does not become pasty during saccharification, making solid-liquid separation such as filtration after saccharification easier. In addition, the amount of water used when preparing kayu is 3 to 10 ml per 1 kg of white rice.
is appropriate. In addition, when saccharifying with rice malt and using a saccharifying enzyme in combination, the amount of direct reducing sugar in the saccharifying solution increases. In the examples, rice was used as the raw material, but the grain used to make kayu is not limited to rice. Thus, fermentation management is easy if the solid-liquid separated saccharified liquid is heated, sterilized, cooled, yeast is added to the cooled liquid, and alcoholic fermentation is performed. For example, fermentation management can be performed using the amount of direct reducing sugar consumed and the amount of alcohol produced as indicators. Furthermore, since the saccharified liquid is sterilized, there is no microbial contamination, and safe fermentation is guaranteed. Suitable yeasts for alcoholic fermentation include sake yeast, wine yeast, beer yeast, and yeast. Examples of the present invention will be shown below. Example 1 Preparation method A of saccharified liquid 40 g of polished rice with a rice polishing ratio of 75% was washed, soaked in water, drained, placed in a strainer, and steamed for 1 hour by passing steam through the bottom. After steaming, the amount of water is 300ml, including the moisture increased by soaking and steaming.
Add water so that it becomes 55g, add 30g of rice koji,
Saccharification was carried out at ℃ for 5 hours. After saccharification, centrifugation was performed at 5000 rpm for 10 minutes to obtain a supernatant. B The saccharification process is the same as A, but with 30g of rice koji.
When adding saccharifying enzyme Gluc-100 [Amano Pharmaceutical
Co., Ltd.] was used in combination at 80 mg. C The saccharification process is similar to A, but before saccharification is carried out at 55℃, heat-stable liquefaction enzyme α-amylase M-30 is added.
[Made by Kyowa Miles Co., Ltd.] Add 80mg and heat at approximately 75℃ for 2 hours.
Time liquefaction was performed. The saccharification process is the same as DC, but 30g of rice koji
When adding Gluc-100, 80 mg of saccharifying enzyme Gluc-100 was also used. E. 40 g of polished rice with a rice polishing ratio of 75% was washed, soaked in water, drained, added with 250 ml of water, and steamed in an autoclave at normal pressure for 1 hour. After steaming, a small amount of water was added so that the amount of water including the increased water content due to soaking was 300 ml to prepare Kayu. Thereafter, 30 g of rice malt was added and saccharified at 55°C for 5 hours. After saccharification, centrifugation was performed at 5000 rpm for 10 minutes to obtain a supernatant. FE Same saccharification process as E, but with 30g of rice koji
When adding Gluc-100, 80 mg of saccharifying enzyme Gluc-100 was also used. GE The saccharification process is similar to E, but the heat-stable liquefaction enzyme α-amylase M-30 is added before saccharification at 55℃.
80mg was added and liquefied at about 75°C for 2 hours. The saccharification process is similar to HG, but with 30g of rice koji.
When adding Gluc-100, 80 mg of saccharifying enzyme Gluc-100 was also used. Table 1 shows the results of analyzing the properties of the saccharified solutions A to H thus obtained. The analytical method was in accordance with the National Tax Agency's commentary on analytical methods.
【表】
実施例 ２
実施例１におけるＡ及びＨ白米量、水量、酵素
量を５倍スケールアツプし、Ａ及びＨと同様な工
程で糖化後遠心分離を行い、上澄液を得て発酵試
験を行つた。上澄液を５分間煮沸殺菌後５℃に冷
却し、協会７号酵母を上澄液１ml当たり3.62×
107添加し、15℃においてアルコール発酵を行つ
た。発酵経過と製成酒の分析値を第２表に示し
た。
官能検査を行つた結果、蒸米区分の製成酒は水
つぽい、後味重い、雑味と評価されたのに対し、
カユ区分の製成酒は味が滑らかであり、白ワイン
タイプであると評価され、良好な酒質であつた。[Table] Example 2 The amount of white rice, water, and enzyme in A and H in Example 1 was scaled up 5 times, and centrifugation was performed after saccharification in the same process as A and H, and the supernatant was obtained for fermentation testing. I went there. The supernatant was sterilized by boiling for 5 minutes, then cooled to 5℃, and the Association No. 7 yeast was added at 3.62x per ml of supernatant.
107 was added and alcoholic fermentation was performed at 15°C. Table 2 shows the progress of fermentation and the analytical values of the produced sake. As a result of the sensory test, the steamed rice category was evaluated as having a watery taste, a heavy aftertaste, and a rough taste.
The Kayu category of manufactured sake had a smooth taste, was evaluated as a white wine type, and was of good quality.
【表】【table】
【表】【table】