JPS6366513B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a method for producing alcoholic beverages using a steeping liquid of germ or steamed germ as brewing water. Conventional technology Conventionally, in the sake manufacturing process, polished white rice is soaked in water and drained, then steamed using a strainer or rice steamer to form steamed rice, and then the steamed rice is cooled. let Furthermore, a method was used in which the cooled steamed rice, yeast, rice koji, and brewing water were charged into a brewing tank. Here, the polished rice used in the above manufacturing process is usually polished rice with a polishing ratio of about 70 to 75%. This is because there are significant amounts of protein, fat, ash, vitamins, etc. on the surface layer of the rice grain, and the structure of the surface layer is hard, making it difficult to dissolve and saccharify starch, which disrupts the balance of saccharification and fermentation.
Manufactured sake contains a lot of flavor components such as amino acids, and they have been removed because they cause quality deterioration, such as color increase and aging of manufactured sake. As mentioned above, the germ present on the surface layer of rice grains conventionally contains significant amounts of components that can deteriorate the quality of sake, so great care was taken to completely remove them during rice polishing. . However, in recent years, a raw material made by mixing polished rice with one or more of brown rice, coarse white rice, red rice bran, medium rice bran, germ rice, and germ grains is saccharified using an enzyme agent, and after cooling, yeast etc. A method for brewing alkaline sake by addition and fermentation (Japanese Patent Application Laid-Open No. 105297/1989), and a method for brewing sake in which germ, defatted germ, or germ extract is added at any time during the normal sake manufacturing process. (Unexamined Japanese Patent Publication 1983-
111676) etc. have been proposed. In particular, according to JP-A-58-111676, in sake mash, there are far more amino acids taken up by yeast due to addition of germ than amino acids produced by addition of germ; It has been disclosed that an amino acid can be converted into a higher alcohol corresponding to the amino acid by the Etherlich pathway. Problems to be Solved by the Invention As mentioned above, Japanese Patent Application Laid-Open No. 54-105297 is a method for brewing sake that has fewer amino acids and is more aromatic than the sake produced by conventional sake production methods. and Japanese Unexamined Patent Publication No. 58-111676 have been proposed. According to JP-A No. 54-105297, a raw material prepared by mixing polished rice with one or more of brown rice, coarse white rice, red rice bran, medium bran, germ rice, and germ grains is used as an enzyme agent. According to JP-A-58-111676, the germ, defatted germ, or germ extract is added at any time during the sake manufacturing process. However, JP-A-54-
Although the refined sake obtained by 105297 exhibits higher alkalinity and higher alcohol content than conventional sake, it also contains a unique bran and germ odor in its aromatic odor. , Japanese Patent Publication No. 58-111676
However, in the aromatic odor of the sake obtained by this method, germ odor was especially felt strongly, and it was not possible to obtain a pleasant aroma. Therefore, the present invention has been made in view of the above-mentioned circumstances, and an object thereof is to provide a method for producing alcoholic beverages having a novel fruity aroma that cannot be obtained with conventional sake. . Means to solve the problem As mentioned above, Japanese Patent Application Laid-Open No. 105297-1983 and
- In the sake obtained by 111676, a unique bran odor and germ odor are strongly felt in its aromatic odor,
There was a problem in that it was not possible to obtain a pleasant aroma. The present inventors have conducted various studies to solve the above-mentioned problems, and have finally arrived at the present invention. According to the results of various experiments, it has been found that by directly adding germ or bran during the sake manufacturing process, either by itself or by steaming and deteriorating the quality, it is possible to reduce the Although there are differences, it has been found that bran odor or germ odor definitely transfers into the aroma of manufactured sake. Therefore, according to the present invention, instead of directly adding the germ etc. during the sake manufacturing process, the germ is immersed in hot water, the residue of the germ is removed by filtration, and the resulting germ is The above problem was solved by using the immersion liquid as the charging water in the manufacturing process. As mentioned above, according to the method for producing alcoholic beverages according to the present invention, unpleasant specific odors such as germ odor are not observed in the aromatic odor,
A new alcoholic beverage with an extremely pleasant fruity aroma was obtained. Examples Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 80 g of germ having the component values shown in Table 1 was thoroughly washed with cold water while changing the washing liquid, carefully drained, and then added to hot water 1 at 65 to 70°C. Here, the germs were immersed in the warm water while being constantly stirred for about 3 hours while being maintained at the above temperature. Next, as soon as the liquid became yellowish, the hot water was immediately filtered to remove the residue, and 800 ml of the germ-soaked liquid was obtained. Furthermore, the steeping liquid was rapidly cooled to the brewing temperature, and an experiment was conducted in one-stage fermentation using the brewing composition shown in Table 2 for comparison with conventional sake production. In addition, Table 3 shows the analysis values of the immersion liquid using the embryos at this time. In addition, the amount of soaking liquid for the embryo is 200% of the total rice, and after soaking the embryo, yeast,
Steamed rice and koji rice were added to prepare the rice. On the other hand, the water used for the control plot was our own well water. Next, the analytical values of the sake made according to the present invention and the sake made by the conventional method (those that do not use germ) are as follows.
Table 4 shows the test plots and control plots. Also,
The sake was evaluated by sensory evaluation by 16 panelists, and the results are shown in Table 2. On this occasion,
Sake evaluation is divided into taste and aroma, with 5 points for very good, 4 points for somewhat good, 3 points for unsatisfactory, 2 points for not very good, and 1 point for disliked, on a 5-point scale. I did it. According to these results, it is clear that the alcoholic beverage produced according to the present invention has higher alcohol content, sake content, acidity, and total esters, and lower amino acid content than conventional sake produced using the same brewing composition. Ivy. Also, in the sake evaluation, it was found to have a significantly pleasant fruity aroma, and no unpleasant peculiar odor such as germ odor was observed at all. Furthermore, it was found that both aroma and taste were good, such as a sour and elegant taste. Example 2 80g of embryo was washed in the same manner as in Example 1, and after draining,
Steam at 100℃ for about 40 minutes, then immediately heat to 65-70℃
The embryos were soaked in warm water for 3 hours with constant stirring to obtain a soaked germ solution. Next, 400 mg of deodorizing carbon (trade name, Shirasagi MC-L, Takeda) was added to the immersion liquid, stirred gently and left to stand for 1 hour, and the resulting immersion liquid was filtered in the same manner as in Example 1. The preparation was carried out using the following mixing ratio. Table 6 shows the analytical values of the manufactured alcoholic beverage thus obtained. As a result, the aroma of the produced alcoholic beverage had a pleasant fruity aroma similar to Example 1, but the amino acid content was lower.
Despite its dark color, it was lighter in color and was able to produce alcoholic beverages that were extremely different from traditional sake. On the other hand, although a detailed analysis has not been completed regarding the fruit aroma of the manufactured sake obtained through Examples 1 and 2, the fruit aroma is slightly different from the aroma of Ginjo sake and does not evaporate. This is thought to be due to the ester having a high molecular weight and is inferred to maintain a pleasant aroma for a long time. Effects of the Invention As described above, according to the alcoholic beverage manufacturing method of the present invention, compared to the method of directly adding germ etc. during the sake manufacturing process, there is no unpleasant germ odor or other unpleasant odor in the aromatic odor of the manufactured sake. This method has the advantage that it is possible to produce an alcoholic beverage with an extremely pleasant fruity aroma without any particular odor being observed. Furthermore, according to the alcoholic beverage manufacturing method according to the present invention, compared to the conventional manufacturing method that does not use germ,
Another effect is that it is possible to produce alcoholic beverages with a light taste and low amino acid content.

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[Table] <Note> White rice used: Toyonishiki
(70% white)

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Claims (1)

[Claims] 1. After soaking the embryo or steamed embryo in hot water, remove the extraction residue by filtration, and use the soaking liquid obtained thereby as the preparation water, or use it as the preparation water after carbon treatment. A method for producing alcoholic beverages characterized by using