JPS6240280A - Production of novel refined sake - Google Patents

Abstract

PURPOSE:To produce refined SAKE, having remarkably reduced flavor unique to the refined SAKE and capable of maintaining just squeezed fresh flavor for a long period, by ultrafiltering a pressed liquid of aged unrefined SAKE and mixing gaseous carbon dioxide in the resultant filtrate. CONSTITUTION:Steamed rice is saccharified with KOJI and an enzymic agent by the conventional method and then subjected to alcoholic fermentation with yeast to give aged unrefined SAKE. The pressed liquid of the above-mentioned unrefined SAKE is then separated and directly ultrafiltered to remove the residual enzyme or high polymer fermentation products, HIOCHI-bateria, etc., in the filtration tank, and the resultant liquid is bottled. Gaseous carbon dioxide is then mixed in the bottled liquid while adjusting the gas pressure.

Description

[Detailed description of the invention] (Purpose of the invention) [Industrial application field] The present invention relates to a novel method for producing sake.

[Prior art]

Sake is produced by saccharifying steamed rice with koji and then fermenting it with alcohol using yeast.

That is, saccharification and alcohol fermentation are performed in parallel in the same tank.

This manufacturing raw material and manufacturing method provide the unique flavor (ripe persimmon aroma) of sake.

[Problems with conventional technology]

However, on the other hand, this flavor caused a great deal of resistance when drinking alcohol, resulting in the inconvenience that the demand for sake was sluggish.

(Structure of the Invention) [Means for Solving the Problems] In order to solve the problems described above, the inventor completed this invention as a result of intensive research.

The gist of this is that steamed rice is saccharified using koji and enzymes, then alcoholic fermentation is performed using yeast to obtain aged mash, the upper tank liquid of this aged mash is ultrafiltered, and the filtered rice is then carbonated. This is a new method for producing sake that involves mixing gas.

[Action of the invention]

Since the novel sake manufacturing method according to the present invention is configured as described above, as shown in Table 3, compared to conventional sake, it has a lighter aroma and retains its aroma for a long period of time after being squeezed. It is something that can be maintained.

In other words, the unique flavor (ripened persimmon aroma) of conventional sake is significantly reduced, and the light and fresh aroma can be maintained for a long period of time, making it easier to drink than conventional sake. became.

[Detailed description of the invention]

(1) Steamed rice is prepared by washing and soaking white rice and then steaming it. Note that steamed rice can also be obtained by soaking α-starch rice in hot water.

(2) The enzymes added when saccharifying steamed rice are transglucosidase, amylase, and protease. The addition ratio is about 15 g of transglucosidase, 15 g of amylase, and 10 g of protease per 100 kg of total rice. Note that saccharification may be performed at about 55°C for about 12 hours.

(3) The yeast used during alcohol fermentation is sake Ci.
Use a game mother. When this yeast is used for fermentation according to the mixing ratio shown in Table 1, there are fewer components that need to be converted into alcohol, so the alcohol content can be kept low and the taste can be light and refreshing. A lot of acid is also produced. In addition, fermentation takes place at 15 to 20℃ for approximately 15 minutes.
Do it for days.

(4) Ultrafiltration of the upper tank liquid of the aged mash is performed immediately after separating the supernatant liquid.

Such ultrafiltration is performed to remove residual enzymes, polymer fermentation products, and hiochi bacteria in the upper tank liquor (sake) that denature the flavor at the time of pressing.

(5) The purpose of adding carbon dioxide gas is to give sake a more refreshing feeling.

(6) By minimizing the amount of koji used and using various enzymes, it is possible to lower the glucose content and produce more non-fermentable sugars, such as panose and isomaltose. Therefore, the sweetness of the product can be made into a refreshing sweetness.

(7) The manufacturing method other than the above is the same as the normal sake manufacturing method.

[Explanation of Examples]

First, preparation is performed as shown in Table 1.

Sosite, total rice 100Kg (Steamed rice 98Kg, D rice 2K
g) 40g of enzyme was mixed with D, and the steamed rice was saccharified at 55°C for 12 hours. Thereafter, the product temperature was lowered to 15°C, and Sake mash 51 was added. Alcohol fermentation was then carried out at 15 to 20'C for 15 days to obtain aged mash. The components of the upper tank liquid of this aged mash are shown in Table 2.

Thereafter, the upper tank liquid was ultrafiltered, and the filtrate was bottled, and carbon dioxide gas was mixed in the bottle while adjusting the gas pressure to obtain a product according to the present invention.

A taste panel test was conducted to compare this product with conventional sake in terms of its light aroma. The results are shown in Table 3. The panel consisted of 10 people, 5 men and 5 men, and the judgment results were: ・Best...1 point, ・Good...2 points, ・Average...3 points, ・Bad... 4 points, ・Worst...5 points were given as a rating. The results are shown in Table 3.

According to the results, the product of the present invention did not generate any fresh scent and had extremely good results in terms of light scent compared to the conventional product. In particular, it was best when the internal pressure of carbon dioxide gas in the bottle was 2.0 Kg/cJ.

In addition, the temporal denaturation of the product of the present invention was carried out at a temperature of about 20"C.
When tested in comparison with conventional sake, the product of the present invention was able to retain its freshly squeezed flavor even after 40 days, whereas conventional sake lost its freshly squeezed flavor after 15 days. It is something.

Table 1 Table 2 Table 3 Patent Application Person Hananomai Sake Brewery Co., Ltd.
Shizuoka Prefectural Governor Keizo Yamamoto

Claims (1)

[Claims] (1) After saccharifying steamed rice with koji and enzymes, alcohol fermentation is performed with yeast to obtain aged mash, after which the upper tank liquid of this aged mash is ultrafiltered, and carbon dioxide gas is added to the filtered rice. A new method for producing sake that mixes