JPS6391073A - Production of sake - Google Patents

Abstract

PURPOSE:To obtain SAKE (rice wine) having good fruit type aroma and a low content of amino acid free from an unpleasant peculiar smell such as embryo bud smell, etc., by immersing embryo bud or steamed embryo bud in warm water to give an immersed solution and using the solution as water for preparation. CONSTITUTION:Embryo bud or steamed embryo bud is immersed in warm water, the extract residue is filtered and removed to produce an embryo bud immersed solution. Then the embryo bud solution is directly used as water for preparation, or the solution is treated with carbon and used as water for preparation to give SAKE having a low content of amino acid, graceful taste and aroma.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a process for producing alcoholic beverages using steeped germ or steamed germ as brewing water.

BACKGROUND OF THE INVENTION Conventionally, in the process of producing sake, polished white rice is soaked in water and drained, then steamed using a strainer or steamer to form steamed rice, and then the steamed rice is cooled. Furthermore, the method of charging the cooled steamed rice, mother rice, rice koji, and water for preparation into the preparation tank is t2. Here, the polished rice used in the above production method usually has a grain ratio of 70 to 7.
About 5% plain wood is used. This is because proteins, lipids, ash, vitamins, etc. are present on the surface layer of the rice grain1, and because the structure of the surface layer is hard, it is difficult to convert starch into a dissolved mass, which disrupts the balance of saccharification and fermentation, and causes production. Seishu contains a lot of flavor components such as amino acids, and they have been removed because they cause quality deterioration, such as increased color and aging. As mentioned above, great care has been taken to completely remove the germ present on the surface layer of rice grains during rice milling, in order to avoid containing significant amounts of components that would lead to quality deterioration in rice production. Ta. However, in recent years, polished rice has been replaced by one of brown rice, white rice, T, M, medium bran, germ rice, and germ flour, or two or two! ! A method of brewing alkaline liquor by saccharifying the mixed raw materials of the above using an enzyme agent, adding 61 grated liquors after cooling, and fermenting (Japanese Patent Application Laid-open No. 54-1052971, furthermore, germ, defatted germ, or germ extraction) A'1
f1 of the sake to be added during the lazy period of the sake manufacturing process of g.
Method M (Japanese Unexamined Patent Publication No. 58-111676) and the like have been proposed. In particular, according to Japanese Patent Application Laid-Open No. 58-111675,
In lubricated mash, there are far more amino acids taken up by the yeast due to the addition of the germ than are produced by the addition of the germ, and the amino acids absorbed by the yeast are added to the Ni-Lullich meridian and I8. It is disclosed that the nu alcohol corresponding to the 1ξ acid can be changed by using the nu alcohol jζ.

As mentioned above, the conventional WII
Compared to the refined sake obtained by the Ifi method of N5,
Japanese Patent Application Laid-open Nos. 54-105297 and 1982-111676 are methods for brewing sake with a high aroma and low amino acid content.
etc. have been proposed. Here, tIIW1 1984-10
5297, a raw material obtained by combining polished rice with one or more of brown rice, coarse white rice, red-1 nakanawate, germ rice, and germ grains is saccharified with enzyme agent C, and is specially According to 111678/1978, germ,
Use germs or germ extracts! ! It was added at arbitrary times during the manufacturing process. However, although the Kaba produced by T# Kaisho 54-105297 showed higher alkalinity and alcohol content of nLti compared to conventional purification, it had specific m, g and germ tJ in the y98 odor.
It is a variety of things that contain odors.
11676 + c = 61% of sake, nFJ Okunaka has a particularly strong germ odor, and q8 is 1
It didn't reach 1ro. Therefore, the present invention has been developed based on the above +1T circumstances, and the conventional in-process (ζ
Therefore, the purpose is to provide 4 1m/A manufactured by Tomari that has a new fruit aroma that could not be obtained otherwise.

1111 Second method for solving the m point As mentioned above, in Sei 6, which was ridiculed by JP-A-54-105297 and t-Kokai 1111-111676, there is a unique 9 odor in the depths of y'fai. However, there was a problem in that the germ odor was felt strongly and it was not possible to produce a pleasant aroma.The present inventors have conducted various studies to solve the above problems. Finally, the present invention is signed ζN
It is different. According to it, as a result of various experiments,
During the production of sake 1, the germ or mist is used as such,
Or 1. lKe Even if it is altered in this way, it can be added directly to the product. Although there was a difference in mold, it was found that the odor of seeds or germs was definitely transferred to the aroma of Preparation 6. Therefore, according to the present invention, instead of directly adding the germ etc. during the manufacturing process of m111i, the germ is immersed in hot water, the residue of the germ is removed by a filtration, and the germ obtained by this 1ζ is soaked. liquid,
The above nf1 point was solved by the method of using the manufacturing process 1ζ as a separate preparation water. As mentioned above, according to the T1 method for manufacturing Type 6 according to the present invention, no unpleasant specific odor such as germ IA is observed in the rg old odor, and the
I! ! A serious internal problem with a real blade is filled.

EXAMPLES Below, the present invention will be explained in more detail using Example A.
Ru.

Example 1 80g of germs with the component values shown in Table 11'S1 were thoroughly washed with cold water while changing the washing liquid, carefully drained, and placed in a bag with hot water at 65-70℃! ] Inside Komachi. Here, the M-gang remains within the above-mentioned Onmaro and is about 3 times lfl! While stirring constantly, the germ was captured. Next, when the liquid turns yellowish, t! After that, the hot water was filtered through illumination to remove the residue, and the germ was filtered and soaked in 50ml of TLI solution.
1st o-J:. Furthermore, the soaking liquid was rapidly cooled to the charging temperature, and for comparison with the conventional production 6, an experiment was conducted using a general B fermentation according to the charging composition shown in Table 2. In addition, the analytical values of the germ-filtered solution at this time are shown in Table ff13.

Furthermore, f of the germ! The amount of liquid was set to 20096 total rice, and the fermented rice, steamed rice, and koji rice were added to the soaking liquid for the embryo, and the preparation was made by IT. On the other hand, the control plot + was supplied with water a and our well water was used as it was. Next, according to the present invention, rA manufactured by Roro
Table 4 shows the analytical values for sake and conventionally produced sake (without germ) for test and control groups. Also,
Sake sake based on sensory evaluation I by 16 panelistsfffl
The results are shown in Table 5. At this time, the Sa8f1 evaluation is divided into taste and aroma, with 5 points for very good, 4 points for somewhat good, 3 points for not good, 2 points for not very good, and 1 point for disliked. A 5-stage Pm evaluation was conducted. According to these &s1ζ, in favor of the present invention, f is the alcohol content compared to conventional sake with the same brewing composition, Japan li! High in degree I, degree M, and IIA ester,
It was found that the temperature order with low amino acid content was acceptable. Also, in the evaluation of Kisa-zake, it was found that it had a particularly pleasant jK fruit tea aroma, and no unpleasant peculiar odor such as germ odor was observed. Furthermore, the chestnuts were said to be good in terms of size and taste (ζ), such as having a sour taste and a simple taste.

:J31! IN 2 Embryo Ii mf! Same as '41 (ζ wash, drain and soak, 1
Approximately 405+11.1 m YoL at 00℃, 71:
The cod was soaked in 1 hot water (ζ) at ~70°C for 3 hours to obtain the germ solution.Next (ζ,
The immersion liquid 1ζ deodorized carbon (!j J% g, Shirasagi H
After adding 1400 mg of C-L and 1,400 mg of Ota, the mixture was left to stand for 1 hour, and the resulting soaking liquid was prepared according to the same formulation. This (ζ
Therefore, the analytical values of the given alcoholic beverages are shown in Table 6. As a result, the aroma of the sake made by Toshiki was 1 - 1.
Although it has a fruity aroma, its 1ξ)as degree is even lower and its color is rather light compared to its dark color. t2. Also,
-Manji! Although a detailed analysis has not been completed regarding the YQ No. 1 IC of Bisei-kei, a brewed sake produced through Example 1 and Example 2, the fruit aroma is similar to that of Ginjo 0 (
2 slightly different, **1. 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.

5! ! As mentioned above, according to the method for producing alcoholic beverages according to the present invention, f Unpleasant smells, etc.
It has the effect of being able to reduce alcoholic beverages with no odor and having a rg'I'P-like fruit aroma for the first time. Furthermore, according to the method for producing alcoholic beverages according to the present invention, compared to the conventional method that does not use germs, it is possible to produce f1 type alcoholic beverages with a low level of H content and a bland taste. There is also.

Table 1 Table 2 Main wood used: Toyonishiki (70% refined wood No. 3
i Table 4 Table 5 Table 6

Claims (1)

[Claims] The embryo or steamed embryo is soaked in hot water and the extraction residue is removed by filtration, and the soaking liquid obtained thereby is used as the preparation water, or after carbon treatment, it is used as the preparation water. manufacturing method.