JPS6366194B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for producing nigori sake, and more specifically, a predetermined amount of sake lees is added to pasteurized sake produced by a conventional method as raw material sake, and the sake lees are pulverized and dispersed by thorough stirring and mixing. This invention relates to a novel method for producing nigori sake, which comprises removing large-sized sake lees particles by filtration, if necessary. Conventional nigori sake is made by using a high-speed stirrer or a monoflex pump to crush and evenly disperse the solids in the ripe moromi before squeezing it into new sake, and adjusting the alcohol content by adding water as necessary. Manufactured by Traditional nigori sake produced in this way is
Because the live sake yeast in the moromi is mixed into the product, fermentation progresses during storage at ambient temperature, except during the cold winter months. As a result, bottled products had the disadvantage that gas was generated due to fermentation during storage (except in winter), and the stopper could come off due to internal pressure.
Additionally, as the fermentation progressed, the alcohol content increased and acid was also produced, so there was a tendency for the spiciness and acidity to become too strong. Therefore, in the past, nigori sake was only produced and sold during the winter season, usually from December to February. On the other hand, in order to prevent such fermentation after bottling, the ground moromi is pasteurized, that is, heated at approximately 65℃ for approximately 10 minutes, but in such products, the sake lees in the moromi are boiled. This results in an unpleasant lees odor, and protein turbidity occurs due to the denaturation of the proteins in the sake lees.The supernatant liquid, which should be clear (sake lees settles during storage), becomes pale and blurry, and its appearance becomes noticeably worse. This results in a loss of product value. Furthermore, when conventional nigori sake is bottled, sake lees adhere to the inner wall of the bottle, giving the nigori sake an unpleasant appearance. The present invention provides a novel method for producing nigori sake that eliminates the drawbacks of conventional nigori sake as described above. The raw material sake used in the present invention is obtained by pressing the fermented moromi by a conventional sake production method, separating it from the sake lees, straining it, and then pasteurizing it. Squeezing, straining, and pasteurization can be carried out under normal sake production conditions. The raw material sake may be used immediately after pasteurization, or may be stored at a low temperature after pasteurization. Furthermore, by using sake that has been subjected to activated carbon treatment and filtration as raw material sake, it is possible to produce nigori sake of even better quality. The sake lees that can be used in the present invention may be those immediately after being separated by pressing the mash, or those that have been stored at low temperatures (about 5 to 10°C) can also be used. After the sake lees is separated from the moromi, the live yeast undergoes self-digestion and becomes inactive, and even when mixed with the raw sake, no re-fermentation occurs. Therefore, the product of the invention is 25
Even if it is left for more than one year at a temperature of 30°C to 30°C, no gas generation occurs, and no turbidity is observed in the supernatant liquid. The raw material sake and sake lees in the present invention can be mixed using a high-speed stirrer or a monoflex pump, etc. The sake lees is crushed finely, preferably into a colloid, and passed through a mesh of about 0.1 cm as necessary. It is filtered to remove large-sized sake lees particles. This operation improves the mouthfeel of the product by making the sake lees particles finer, which helps give the product a richer flavor. The amount of sake lees to be blended is 10 to 50 kg per 1000 yen of raw sake as normal pressed and separated water-containing sake lees.
Preferably the proportion is 20 to 40 kg. The nigori sake produced by the present invention does not undergo re-fermentation even during long-term storage after bottling, and therefore does not generate gas or deteriorate flavor such as increased spiciness or sourness. Manufacture and shipment are possible all year round. Note that the nigori sake produced according to the present invention can be stored refrigerated (about 10° C.) in an enamel tank until shipped. The present invention will be explained in more detail with reference to Examples and Experimental Examples. Example As raw sake, unexamined grade 2 activated carbon-treated and pasteurized stored old sake was used. This raw sake had a sake content of -5.0 and an alcohol content of 20.2. The sake lees used were freshly squeezed new sake lees (pure white plate-like) with a polishing degree of 70% or more. 1000 g of the above-mentioned raw material sake and 30 kg of sake lees were used as raw materials. Since it was difficult to disperse the sake lees all at once, the sake lees was crushed little by little using a high-speed rotating mixer (two-stage rotation adjustment). First, about 300g of sake lees shredded into 3cm squares was put into a mixer container along with about 600ml of raw sake, and stirred at low speed for 5 to 6 minutes, then stirred at high speed for 5 to 6 minutes to obtain a cloudy slurry. , which were collected in a separate container. The entire amount of sake lees was treated in this way, the remaining raw material sake was mixed with the collected slurry, and the sake lees particles were uniformly dispersed using a stirrer. Next, this dispersion was passed through a 0.1 cm mesh sieve (stainless steel sui-no used for sake tanking) and ground until no sake lees remained on the sieve. was completely utilized by putting it into the mixer again.The product obtained by crushing and dispersing the sake lees in this way had a total volume of 1027, a sake content of -5.0, and an alcohol content of 20.1.All operations were performed at room temperature, and the resulting product was The nigori sake was stored refrigerated at 10°C and bottled before shipping.Experimental example The following experiment was conducted to compare the storage stability of the nigori sake of the present invention and nigori sake produced by the conventional method.Conventional method Nigori-zake was produced by applying the fully ripened moromi to a monoflex pump without carrying out the infusion operation (separation of sake lees by pressing) to disperse the solids in the moromi into a colloidal state. These nigori-sake were bottled. The stability of both products was observed by storing them at room temperature.

【table】

[Table] April 1st
As is clear from the above experiments, fermentation of conventional nigori sake progresses during storage, foaming occurs, and the spiciness and sourness become too strong, resulting in a significant decrease in flavor.

Claims (1)

[Claims] 1. A method for producing nigori sake, which consists of adding a predetermined amount of sake lees to pasteurized sake produced by a conventional method, and crushing and dispersing it.