JPH078257A - Production of refine sake (rice wine) - Google Patents

Abstract

PURPOSE:To efficiently carry out alcohol fermentation by the action of an amylase by irradiating water KOJI with ultrasonic vibration to increase elution of the amylase in water KOJI. CONSTITUTION:Water is mixed with KOJI to give water KOJI 1, which is irradiated with ultrasonic vibration.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sake by promoting the action of starch degrading enzyme during the charging process of sake to enhance the utilization rate of raw materials.

[0002]

2. Description of the Related Art The conventional purpose of koji manufacturing (Kojizukuri) in the process of producing sake is to make a starch-degrading enzyme for koji, which is obtained by inoculating a gelatinized starchy material with seed koji mold (mainly Aspergillus oryzae). And to make the ingredients necessary for the flavor generation of sake. By making water malt by adding water to this malt, the starch degrading enzyme contained in the malt in the aqueous solution and the nutrients of sake yeast are eluted, and steamed rice is added to the malt to add starch to the malted rice. Is converted into sugar, and the sugar thus produced is taken up by the yeast as nutrients, and the excellent sake yeast is grown purely and in large amounts, and is a source for alcoholic fermentation.

This is the so-called sake mother. Then, water and koji are added to this liquor to make liquor-koji. This liquor mother
Steamed rice is added to malted rice to prepare the first stage. This is called Hatsuzo. Next, water and koji are further added to the moromi of the first addition to make the first addition-mizu-koji. Steamed rice is further added to this initial addition-mizukoji to prepare the second stage. This is called Nakazoe. Next, water and koji are further added to Nakazoe Moromi to make Nakazoe-mizukoji, and steamed rice is added to the mixture to prepare the third stage. This is called Tomezo. In this way, by adding water, koji, and steamed rice in three stages, the starch-degrading enzyme contained in koji converts starch into sugar in one fermentation tank.
Sake yeast transforms the sugar into alcohol to make sake.

[0004]

As described above, the action of the starch-degrading enzyme in koji has the function of degrading the starch of steamed rice into sugars such as glucose, and the yeast thus produced produces the sugar. Since it is changed to alcohol, the quality of the elution of the starch-degrading enzyme during the charging process has an important influence on the amount of alcohol obtained.

Therefore, if the action of the starch-degrading enzyme contained in koji is increased, efficient alcohol fermentation can be performed, but there is a limit in the conventional method. Especially in recent years
The sake industry has problems of soaring raw rice and high quality competition of products, and improvement of raw material utilization rate, production efficiency and quality are major issues.

The present invention is intended to solve such problems, and promotes the elution of starch-degrading enzyme at the time of koji malt which is produced in each stage of liquor, first addition, Nakazoe and distillation to promote the dissolution of moromi. The purpose is to promote saccharification and increase the productivity of sake.

[0007]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present invention is one in which ultrasonic malt is radiated to a malted rice mixed with water and malted rice, and steamed rice is added to this malted rice for alcohol fermentation. Is.

[0008]

In the method for producing sake according to the present invention, the action of the starch-degrading enzyme in the malt is increased by irradiating the malt, which is a mixture of water and malt, with ultrasonic waves. Therefore, by irradiating ultrasonic waves to the malt koji made at the stage of preparing each of liquor, Hatsuzoe, Nakazoe, and Tomezo, a large amount of the starch-degrading enzyme in the koji is eluted, and saccharification proceeds in the fermentation process. The production of sugars increases, and the sake yeasts change the sugars into alcohol, which enables efficient alcohol fermentation.

[0009]

EXAMPLES Examples of the method for producing sake according to the present invention will be described below.

As shown in FIG. 1, 400 ml of water having a water temperature of 5 ° C. is added to 100 g of dried koji 1 day after the koji is placed, and the koji 1 is put in a container 2. On the other hand, a water storage container 3 filled with water
An ultrasonic transducer 4 is attached to the bottom of the. Then, the container 2 containing the koji 1 is put in the water W of the water container 3, and the ultrasonic transducer 4 uses the water W of the water container 3 as a medium to the koji 1 in the range of about 20 KHz to 60 KHz. The ultrasonic vibration having the vibration frequency of is irradiated for 1 hour. Then, 570 g of steamed rice (300 g of white rice) and 300 ml of water are added to the ultrasonically treated water koji 1 and put in a constant temperature bath at 58 ° C. for 96 hours for saccharification. Then, after saccharification, 1000 ml of saccharified moromi was added, after which the room temperature of the constant temperature bath was lowered to 30 ° C. and 70 ml of sake yeast was added, and further 400 ml of water was added to 100 g of the dried koji as described above and subjected to ultrasonic treatment. Koji 1 is added, and the mixture is placed in a constant temperature bath at room temperature of 16 ° C. for fermentation. Then, over time, the sake degree, acidity, and alcohol degree were compared and measured with those not treated with ultrasonic waves. The results are as follows.

[0011]

[Table 1]

As one of the characteristics of sake production, a so-called parallel multiple fermentation system in which saccharification and fermentation proceed in parallel, is carried out. After passing, 10.0% was not treated with ultrasonic waves.
On the other hand, 11.1% of those not treated with sonic waves,
After 9 days, the number of untreated ultrasonic waves was 12.3, whereas that of untreated ultrasonic waves increased to 12.8%.
This is because sonication of malt koji 1 accelerates the starch decomposition rate in malt koji 1 and increases the elution of enzymes. As a result, when steamed rice is added, the starch becomes active in sugars such as glucose. It is due to the fact that the sugar is efficiently changed to alcohol by the sake yeast. For this reason, the increase in sugar content of malt koji 1 due to untreated ultrasonic waves directly affects the fermentation of yeast in the whole process of fermentation of sake moromi, and finally contributes greatly to the alcohol acquisition amount of sake. Then, as described above, after 7 days, 10.0% of the untreated ultrasonic waves, the ratio of the untreated ultrasonic waves of the present invention increased by 11.1% to 1.1%, and even after 9 days, It increased by 0.5% to 12.8% from 12.3%, and the alcohol content was 0.
The difference of 5% corresponds to the difference of 4% in the final alcohol yield of sake, and as a result, the one using ultrasonically treated koji malt 1 produced 4% compared to the one without ultrasonic treatment. You can expect an increase. In other words, when producing the same amount of sake, it is possible to reduce the amount of brewer's rice, which is the raw material, by 4%. As the raw material for sake, high-polished rice is used. The amount of refined sake is an important issue that cannot be overlooked, because it will be scraped off by about 100%, and if it is converted to unpolished brown rice, which is the raw material, it will be a huge amount of use. Further, as described above, sonication of malt koji 1 promotes saccharification in malt koji 1, but the increase in the sugar content not only promotes alcohol production. Also, it affects the aroma of sake, and generally, when a large amount of sugar is eluted, the aroma is improved, and as a result, ultrasonic treatment of koji malt 1 improves the aroma and also has a favorable effect on quality. Further, when ultrasonically treated koji malt 1 is used, the viscosity of sake mash is rapidly reduced, and mash management such as stirring and temperature control of mash during production is facilitated and workability is excellent. It is a thing.

As described above, according to the present invention, the starch-degrading enzyme in the malt koji 1 is eluted by subjecting the malt koji 1 to ultrasonic treatment in advance before the preparation of liquor, Hatsushizo, Nakazoe, and distillate. When steamed rice is added, the starch can be actively converted into sugars such as glucose. Therefore, the sugar content of aging moromi is relatively increased,
Yeast converts this into alcohol, so sake can be made efficiently.

In addition, the scent of sake is improved, which has a good effect on quality, and also has excellent workability such as stirring of moromi and temperature control.

The present invention is not limited to the above embodiment, but various modifications can be made. For example,
In the above embodiment, an example in which a container containing malted rice was placed in the water in the water storage container and ultrasonic vibration was applied was shown, but the ultrasonic transmitter was directly attached to the container in which the malted rice was placed, Ultrasonic vibration may be applied to the water koji inside.

[0016]

EFFECTS OF THE INVENTION According to the present invention, ultrasonic koji is radiated to a koji mold which is a mixture of water and koji, and steamed rice and sake yeast are added to the koji mold to carry out alcohol fermentation, thereby saccharification during the preparation step. And the sugar content is increased to enhance the productivity of alcohol. This, in turn, leads to improved sake production.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an irradiation state of ultrasonic vibration showing an embodiment of the present invention.

[Explanation of symbols]

 1 Mizukoji 4 Ultrasonic transducer

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Katsuhiko Hazu 2 2377 Tokuwa, Akadomari-mura, Sado-gun, Niigata Prefecture 2 377 Hazu Sake Brewery (72) Inventor Tadao Hiroi 2-3-7 Matsukaigaoka, Niigata City, Niigata Prefecture issue

Claims (1)

[Claims] 1. A method for producing sake, which comprises irradiating ultrasonic waves on a koji mold made by mixing water and koji, and then adding steamed rice to the koji mold to perform alcohol fermentation.