JPH04104780A - Production of japanese wine - Google Patents

Abstract

PURPOSE:To obtain Japanese wine improved in yield and quality by containing a specified amount of alpha-amylase in part of the raw materials to improve the product manufacturing suitability for said raw materials. CONSTITUTION:The objective Japanese wine can be obtained by incorporating at least part of the raw materials with <100 DU per kg of the raw materials of alpha-amylase.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing alcoholic beverages, and more particularly to a method for producing alcoholic beverages with improved product yield and quality.

[Conventional technology]

Conventionally, raw materials for producing alcoholic beverages that involve saccharification and fermentation include grains, potatoes, and the like. Taking rice, which is a popular raw material in Japan, as an example, in the production of this alcoholic beverage, the raw material brown rice is first selected to be suitable for sake brewing, and then this selected brown rice is milled to produce polished rice. are using. In this process of polishing, it is said that it is better for sake brewers to have a high degree of polishing, taking into account the dissolution of the raw materials and the fermentation by yeast, and to increase the number of rice scrapers. In addition, it is said that polished rice for use in rice grains with 6 white grains is suitable because it allows for better incorporation of koji mold. In this way, raw materials for alcoholic beverages required specific varieties with conditions suitable for sake brewing, and alcoholic beverages that involved saccharification and fermentation required extensive milling to remove a large amount of the rice surface. These methods not only limit the types of raw materials used, but also cause a large loss of raw materials because the rice is ground during milling. Therefore, there has been a desire for a method for producing alcoholic beverages that is of good quality and has a high alcohol conversion rate, even when using rice other than rice suitable for sake brewing and without significant milling.

[Problem to be solved by the invention]

Raw materials for alcoholic beverages that undergo saccharification and fermentation are required to have good digestibility by koji enzymes and/or saccharification enzyme agents, and to be resistant to aging in moromi.

Therefore, if it is possible to improve the digestibility and anti-aging properties of alcoholic beverage raw materials, and to improve the derivative incorporation of Aspergillus aspergillus, by processing the raw materials, it will be possible to widely use raw materials that are inexpensive and exist in large quantities and are not suitable for alcoholic beverages. Moreover, it can be used as a raw material without significant polishing.

In view of the above-mentioned prior art, an object of the present invention is to provide a method for producing alcoholic beverages in which the quality characteristics of raw materials improve the alcoholization rate.

[A means to solve problems]

To summarize the present invention, the present invention relates to a method for producing alcoholic beverages, characterized in that at least a part of the raw materials contains α-amylase at a DI/kg of less than 100 per raw material.

Among alcoholic beverages, for example, the production of sake involves raw material processing, preparation, saccharification,
It consists of fermentation, upper tank, and purification steps, and shochu is produced by raw material processing, preparation, saccharification/fermentation, and distillation steps.In the raw material step, in the present invention, α-amylase is first added to the raw material, and if necessary, Soaked and roasted,
Heat it by roasting or extruding, or
The raw materials in the present invention that are subjected to steaming treatment or a combination thereof (heat treatment is not limited to these) are kake raw materials and/or koji raw materials, and examples of grains used therein include rice (mulled rice, seedlings, etc.). ), wheat, corn, millet, millet, etc. Examples of potatoes include sweet potato, potato, taro, mackerel, etc. The shape is not limited to grains and powder. Although α-amylase is not particularly limited, thermostable α-amylase is preferred. The amount of α-amylase added is preferably less than 100 D [1]. If it exceeds 100 DU, the rice grains will become sticky, resulting in poor operability and high cost.

The method of containing α-amylase is not particularly limited, but examples include: ■ immersing the raw material in an aqueous solution in which α-amylase is dissolved and absorbing it, ■ spraying the α-amylase solution on the soaked raw material, and ■ adding the raw material to the raw material. Methods include adding an α-amylase solution to the powder, (2) mixing the raw material powder and the α-amylase agent, and combinations thereof. Also, protease,
Cellulase preparations can also be used together.

The heating method is, for example, roasting the α-amylase-containing raw material (
50-90℃, several hours), roasting (90-400℃, several seconds to 2 hours) or extruder treatment (60-1
50° C., 1 to 30 seconds). Also,
For steaming, use normal pressure steaming, or pressurized (1
(00°C or higher), and although not particularly limited, a conventional method is preferred.

In the present invention, alcoholic beverages include saccharification and fermentation processes, such as rice,
Sake is made from rice malt, and shochu is made from grains and potatoes.
This shochu may be made using koji, koji and an enzyme preparation, or only an enzyme preparation).Furthermore, beer, whiskey spirits, etc. can be mentioned.

Study-1> Next, we conducted a study using heat-resistant α-amylase as an example of fried rice and polished rice.

Commercially available polished rice (92% polished > 200 g was immersed in well water according to the conventional method, and after draining, heat-resistant α-amylase [Spitase XP-404, 30000 DI N
/g Nagashio Sangyo ■] is 0.15.30, 75.100
．． 150. Spray to 300D[I,
After being left at room temperature for 2 hours, it was steamed at 100°C for 20 minutes. Next, the steamed rice was inoculated with commercially available seed sprouts at 0.1% per steamed rice.
Koji was made at 0°C for 48 hours.

Performance evaluation of rice malt and steamed rice was performed using the following method.

First, enzyme extraction (25° C., 3 hours) was performed using a ratio of 1:5 (W/W) of normal rice malt and water. Steamed rice and this enzyme solution were mixed at a ratio of 1:5 (W/W), and rice malt and water were mixed at a ratio of 1.5 (W/W), and reacted at 55°C for 24 hours. The dissolution rate of starch in steamed rice was determined from the sugar concentration in the reaction solution and the mass of residual starch in the residue in the solution. Table 1 shows the effects of heat-stable α-amylase on rice malt and steamed rice.

1D [1C, pH 5, 3, 40°C, 10 min reaction temperature
Activity of reducing the blue coloring value of 1% alkaline gelatinized potato starch solution due to iodine by 10%.

From Table 1, in the case of steamed rice, as the amount of heat-stable α-amylase used increases, the solubility of starch improves;
Equilibrium is almost reached above 0 DI/kg of polished rice. In the case of rice malt, growth was extremely good at 30 DU/kg of polished rice, and the solubility of starch in the malt was also improved compared to the control.

<Study-2> Regarding the rice malt prepared in the same manner as Study-1, the suitability for alcoholic beverages was further investigated by changing the enzyme concentration used.

The results are shown in Table 2.

From Table 2, it can be seen that with the amount of heat-stable α-amylase used at 15 [] U per 1 kg of polished rice, ■ there is no viscosity on the surface of steamed rice, ■ the growth of rice malt is significantly good, and ■ the dissolution of starch is also good. This was confirmed.

Therefore, by including less than 100 DU/kg of heat-stable α-amylase in the raw material, the performance of fried rice and rice malt in producing alcoholic beverages can be improved.

〔Example〕

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1 Commercially available brown rice was polished to 75% and refined sake was prepared using the two-step blend shown in Table 3. On the other hand, 75% refined Nipponbare was used as a control.

Table 3 Steamed rice (g) 273 609 882 Rice malt (koji) 90 126 216 Table 4 The quality of sake made with heat-resistant α-amylase and the yeast used are Kyokai No. 701, 75% (W/ V) The pH at the time of initial addition was adjusted to 4.0 using lactic acid. After the initial addition, the mixture was brewed at 15°C for 5 days, followed by distillation and further brewed at 15°C for 12 days. The sake was separated into sake and lees using a small press.

Fried rice contains 30 DU of heat-stable α-amylase per 1 kg of white rice as shown in Study-1, and is heated at 100°C for 20 DU.
Steamed rice that had been steamed for a minute was used.

On the other hand, rice malt was prepared from steamed rice containing heat-stable α-amylase 1500.

Table 4 shows sake made using fried rice and rice malt containing heat-stable α-amylase, control untreated sake, and 75%
We showed the analytical values and strengths of sake made using polished rice (Nihonbare).

Total sugar (%, W/W) Reducing sugar (%, W/W) Total nitrogen (%, W/W) 1.32 1.24 1.310.75
0.65 0.770.115 0.12
0 0.120H 4,4 4,3 4,3 From Table 4, by treating ordinary rice with heat-resistant α-amylase, the quality of sake increases compared to Nipponbare, which is considered to be one of the preferred raw materials for alcoholic beverages. However, the quality of alcoholic beverages was also the same or higher. Furthermore, in the sensory test, no significant difference was observed between raw materials treated with heat-stable α-amylase and preferred raw materials for alcoholic beverages.

Example 2 Thermostable α-amylase [spitase
P-404 Nagashio Sangyo ■] Spray the solution uniformly and apply 60 D
The grains were left at room temperature for 1 hour to obtain LI/kg grain, and then roasted for 1 minute at 250°C for barley and 150°C for corn. Untreated samples were used as controls. Each raw material was saccharified using an enzyme agent, and the saccharified liquid was fermented and distilled to prepare shochu.

Table 5 shows the formulation of the saccharified liquid for shochu.

Table 5: Barley and corn saccharified liquor mixture Barley or corn (kg) 3.5 pumps of water
C11) 15.0 Enzymes are Termamil [Novo Industry Japan ■] 10g and Sunsuper [
3 g of Novo Industry Japan ■ was added.

- Saccharification was performed at 60°C for 18 hours.

To prepare sake mash, add 0.7 g of the obtained saccharified liquid to 0.7 g of well water.
351 was added, shochu yeast was inoculated, and cultured with shaking at 30°C for 36 hours. The obtained sake mash 0.71 is added to the saccharification liquid 6.31
and fermented at 25°C for 5 days to prepare aged moromi. These heat-resistant α-amylase-containing roasted barley and corn ripened moromi had an enhanced ester aroma and a slightly stronger roasted aroma derived from roasting compared to the control aged moromi that had been roasted only.

The aged moromi was distilled using a pot distillation machine, and the alcohol concentration of the resulting crude distillate was adjusted to 25% (V/V) to obtain 25% shochu.

Table 6 shows the component analysis values of shochu.

Claims (1)

[Claims] 1. A method for producing alcoholic beverages, characterized in that at least a part of the raw materials contains less than 100 DU/kg of α-amylase per raw material.