JPH10276755A - Production of sake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method for various kinds of sake ranging from plain taste to mellow taste by fermenting brewing materials in a saccharified state. SOLUTION: The yeast culture or unrefined sake is produced by saccharifying the mixture of cooked rice, mailed rice (ferment agent for sake) and sake (aqueous solution of alcohol) containing >=3 wt.%, preferably >=5 wt.% of alcohol, based on the total weight of rice, corresponding to <=60 wt.%, preferably <=50 wt.% of the content of water added to the rice, and by fermenting the obtained liquid or semi-solid saccharified materials.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a saccharified product using steamed rice as a raw material and a method for producing sake using the saccharified product. Can efficiently produce industrial sake with a wide range of sake qualities.

[0002]

2. Description of the Prior Art Steamed rice, koji and water are usually charged simultaneously in sake brewing mash, and dissolution of steamed rice, saccharification, yeast growth, and alcohol fermentation proceed simultaneously. This is an excellent method called parallel compound fermentation, but the dissolution of steamed rice, saccharification, yeast growth and alcohol fermentation cannot be controlled separately in the mash, and sake mash has a pumping rate of 120 to 14
Although the preparation is about 0%, there is a problem that the flowability of the mash is low at the initial stage of the preparation and the temperature cannot be controlled.

On the other hand, beer and whiskey are produced by so-called simple fermentation in which a saccharified liquid is produced and then fermented. Single fermentation has also been studied in sake brewing, but when saccharified liquid is added to mash, if the glucose concentration of the mash is high, yeast growth and alcohol fermentation are inhibited, and the saccharified liquid is easily contaminated by various bacteria And that the production of the saccharified solution is complicated. In order to avoid the influence of concentrated sugar, a method of producing sake that saccharifies and ferments rice at a pumping rate of about 260 to 430% has been studied (Journal of the Brewing Association, 81 (6) p. 402-408 (198).
6)), but at such a high pumping rate, it is not possible to produce rich sake like ordinary sake.

[0004] On the other hand, in sake brewing, mashing is only carried out at a sake brewer whose concentration is higher than 120 to 140%, which is a normal water pumping rate for whole rice. Originally, the percentage of squeezed water from a sake brewer is around 103%, which is the most concentrated method in sake production. However, since the amount of squeezed water is small, it is difficult to dissolve steamed rice. Original method), a special method such as pumping out the liquid accumulated at the bottom of the brewing container and sprinkling it on steamed rice (pumping) or partially heating using a container filled with hot water (warming operation) is adopted. At present, when a saccharified liquid of rice is used in sake production, the pumping rate is usually about 150 to 200% in consideration of the saccharification operation and the glucose concentration of the saccharified liquid. Used immediately after production.

[0005] Recently, a method of using a liquefied liquid of white rice pulverized by α-amylase with a pulp yield of 120 to 125% and using it as sake rice for sake production (Japanese Patent Publication No. 2-3819)
5) or a method of steaming white rice at a pumping rate of about 170% and then fermenting using a liquid liquefied with liquefied enzymes (Journal of the Brewing Association,
88 (10) 756-762 (1993)) A method for producing sake by liquefying rice using a liquefying enzyme has been developed. In these methods, only liquefaction is performed first and fermentation is performed while saccharifying with koji, it is necessary to use a large amount of liquefied enzyme other than koji, the pumping rate at the time of liquefied liquid production is the usual sake brewing method or This technology is completely different from the present invention because it is within the category of the saccharified liquid production method and the liquefied liquid is easily contaminated by various bacteria.

[0006] In addition, during the preparation of sake mash, sake is used as a part of the pumped water, and the alcohol concentration in the mash immediately after the preparation is reduced to 9%.
% To produce rich sake (Brewery Association magazine,
71 (6) 469-475 (1976)),
Compared with the present method, the method is completely different from the present invention because it differs in the timing of adding sake, the alcohol concentration, and the purpose of use (the purpose of using sake in this method is to prevent bacterial contamination).

[0007]

SUMMARY OF THE INVENTION In view of the state of the art, the present invention provides a system for free and efficient industrial production of sake for various purposes, rather than simply producing sake. Was developed for the purpose of newly developing

[0008]

Means for Solving the Problems The present inventors have studied to solve the above-mentioned new technical problem,
Changing the way of thinking, focusing on intermediates in chemical synthesis,
Saccharification was performed by mixing steamed rice, koji, and a small amount of sake (aqueous alcohol) to obtain a liquid to semi-solid saccharified product.

[0009] When this saccharified product is treated according to a conventional method, useful new knowledge that an excellent sake liquor and mash can be produced efficiently can be obtained. In addition, by changing the composition of the saccharified product, various types of saccharified product can be obtained. The useful new knowledge that the sake of sake quality can be freely produced has been further obtained, and it has been confirmed that this saccharified product is an excellent raw material (intermediate raw material) for the production of sake. It was completed.

In the present invention, basically, steamed rice and koji (enzyme for sake) are used as raw materials, and the pumping rate is reduced (6).
0% or less, preferably 50% or less)
A semi-solid saccharified product is obtained, and sake is produced using the saccharified product thus obtained.If it is desired to particularly prevent contamination by various bacteria, the saccharification process is performed in the presence of alcohol using lactic acid. And / or under anaerobic conditions. In particular, in the case of saccharification, when saccharification is performed using steamed rice, koji (enzyme for sake), and a small amount of sake (aqueous alcohol), the sake (alcohol aqueous solution) is used as a source of pumping water and alcohol. Become
It is recommended as one of the preferred embodiments.

As described above, the present invention not only has a feature in each requirement of a saccharification method, a countermeasure against various bacteria, and a fermentation method, but also has a feature in an organic bond thereof. Hereinafter, the present invention will be described in detail.

[0012]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a saccharification method will be described.
In the present invention, the pumping rate is extremely low, such as 60% or less, preferably 50% or less. Therefore, after several hours of charging, the water is absorbed by steamed rice, and the liquid portion almost disappears. Saccharification is extremely difficult. In order to saccharify such a state, it is effective to grind as shown in Example 1 and then to mix koji.

More specifically, 5 to 50% of water is added to kneaded steamed rice and kneaded, and koji is added to the rice cake or glue, and the mixture is mixed well and kept at about 55 ° C. for about 10 to 24 hours. Alternatively, if the saccharification is maintained at room temperature (about 15 to 20 ° C.) for about 6 days, the saccharification proceeds, and the saccharified product becomes a liquid or semi-solid, highly sweet saccharified product. At room temperature, the saccharification progresses gradually, and the saccharification progresses as the length increases. Saccharification proceeds rapidly when the temperature is maintained at about 55 ° C., but when the amount is large, the temperature does not easily rise, so that it is necessary to partially heat using a warming device.
If the preparation is large, it is difficult to grind,
As shown in Example 4, brown rice or white rice is steamed, then crushed or crushed, mixed with koji and a small amount of water, and saccharification may be advanced. If the temperature is reduced to about 55 ° C. at the time of saccharification and then cooled, the enzyme remains, so that the dissolving and saccharification further proceed after charging the sake mash or moromi. If the glucose concentration is about 15% or more at the time of charging, the saccharification of the steamed rice does not have to be completely completed because the liquid has sufficient fluidity when diluted with water and charged into the mash.

Next, countermeasures against various bacteria will be described. If the water activity is 62 or less, most microorganisms do not grow (Food Microbiology Handbook, p. 75, Gihodo Shuppan Co., Ltd., 1995). For example, in the present invention, for example, in Example 1, wild yeast is detected in the preparation section where the pumping rate is 20% or more, and an ethyl acetate-like scent is generated in the preparation section where the pumping rate is 30% or more. However, this was presumed to be due to contamination by aerobic membrane-producing yeast. Thus, as shown in Example 4, in the preparation section in which the saccharification vessel was sealed and stirring was not performed to avoid contact with air as much as possible, the growth of wild yeast could be suppressed and the bacterial acidity was low. Therefore,
It has been confirmed that contamination by various bacteria can be prevented if saccharification is promoted under anaerobic conditions. However, in order to use this method industrially, it was necessary to further increase the safety.

For this reason, a method of adding lactic acid after saccharification at about 55 ° C. is effective, for example, in which lactic acid treatment is performed. However, mixing is difficult due to the high viscosity of the saccharified product, In some cases, the acidity of the mash is increased.

In such a case, as shown in Example 5, using sake or alcohol aqueous solution instead of water and saccharification in the presence of alcohol is effective in preventing the growth of various bacteria. It turned out to be. In this method, koji is the main source of contamination by various bacteria, so if the koji is immersed in sake or alcoholic water before being mixed with steamed rice, the extraction and sterilization of enzymes will be effective. The higher the alcohol concentration in saccharified products, the higher the concentration from the viewpoint of preventing bacterial contamination, but the use of a large amount of sake or alcohol leads to an increase in production costs, and if the alcohol concentration is too high, it also inhibits fermentation. . As shown in Example 5, when saccharification was performed in the presence of about 3% or more of alcohol, the saccharification reaction was not inhibited, and it was found that the saccharification reaction was effective in preventing contamination of various bacteria. Therefore, as a measure for preventing contamination by germs during the saccharification process and saccharified product storage, the pumping rate is reduced so that the glucose concentration is increased, and the container is sealed in the presence of about 3% or more, preferably 5% or more of alcohol. Saccharification,
After the saccharification was completed, it was found that it was extremely effective to store in a sealed state.

Next, the fermentation method will be described. Sake yeast is known to inhibit growth and alcohol fermentation when the glucose concentration is very high, and to stagnate alcohol production when the glucose concentration is very low. When mash or mash is produced using the saccharified product produced by this method, it is important to control the glucose concentration in the fermentation liquor within a range of about 5 to 25% depending on the application.

In the case of producing sake brewer, water is added to the saccharified product so that the pumping rate is about 130 to 150% based on the raw rice, lactic acid and yeast are further added, and the cultivation is carried out in the same manner as ordinary high temperature saccharified brewery. do it. However, if the glucose concentration of the saccharified product is high, the glucose concentration
Water is added so as to be about 5% or less.

The method of producing moromi differs depending on the type of sake that is desired. In any case, a mixture of saccharified product and water (hereinafter referred to as a saccharified solution for hanging) is added to the sake liquor or moromi. The glucose concentration is about 20% or less, preferably 1
It is important that the concentration is about 5% or less, and that the glucose concentration in the mash before adding the saccharified product to the mash is about 2% or more, preferably about 5% or more. When producing sake with a rich taste, a thick saccharified solution for hanging can be prepared and added to the mash within the above range, and when producing sake with a pale taste or sake with a low alcohol concentration, Then, a saccharified solution for hanging with a large amount of water may be prepared and added to the mash.

In the case of producing moromi, a saccharified solution for hanging, which is about 50 to 100% of the weight of the sake brewer, is first added to the sake brewer and kept at a predetermined fermentation temperature. When the glucose concentration falls to a predetermined lower limit, for example, 5%, a saccharified solution for hanging is added as a double hook. Thereafter, the same operation is performed until the expected amount of mash is reached. The amount of saccharified solution added to the mash at a time is 1% of the mash weight in order to avoid a decrease in yeast density in the mash.
It is desirable to set it to about 00% or less.

As described above, the saccharified product according to the present invention comprises:
It is manufactured using steamed rice and koji (enzyme agent for sake) as raw materials. As steamed rice, mochi rice, polished rice of ulch rice (the ratio of polished rice can be changed as appropriate), and brown rice can be used. Also, colored rice including all or part of the grain surface colored and red rice can be used. If necessary, these mixtures can also be used.

In the present invention, steamed rice is crushed,
Any of crushed and / or kneaded materials can be used, and crushed rice or rice cake-shaped products can also be used. Of course, particulate steamed rice that does not undergo such treatment can also be used.

Also, steamed rice obtained by steaming whole grain, crushed and crushed raw rice can be used in the same manner.

Hereinafter, the present invention will be described in more detail with reference to examples.

[0025]

[Example 1] Production of saccharified product to make steamed rice into rice cake-like product Using mochi rice (about 90% of rice polishing rate) and dried koji (70% of rice polishing rate, water of 5.95%), koji percentage is 33.3
% And the pumping rate was 10 to 50%, and the saccharified product production test was performed. The charge composition was as shown in Table 1.

[0026]

[Table 1]

Dipping and draining are each 2 hours, and steaming time is 30 hours.
Minutes. The steamed rice cake is divided into 5 pieces by using a rice cake sticker and then divided into 5 equal parts. After the temperature reaches 50 ° C or lower, koji to which a predetermined amount of water has been added in advance is added and mixed well. The mixture was placed in a charging container, left at room temperature (26 ° C.) for about 18 hours, and then transferred to a 15 ° C. constant temperature room. The mixture was stirred once a day, and a sample for analysis was collected. When the glucose concentration stopped changing, it was moved to a 5 ° C constant temperature room. The analysis method is glucose enzymatic method (glucose B test wako),
Brix is a digital refractometer (PR-1 manufactured by Atago Co., Ltd.)
00), Baume was a vibratory density meter (DA-300, manufactured by Kyoto Electronics Industry Co., Ltd.), and the acidity and amino acid content were determined by the National Tax Agency specified analysis method.

Table 2 shows the analytical values of the saccharified product on the 5th day after charging. The glucose concentration was 19.1 to 20.4%, and the glucose concentration was higher when the amount of the pumped water was smaller. For acid-fast bacteria and wild yeast, measurement of bacterial acidity and TTC
Wild yeast was detected by the method. All of the bacterial acidities were below the blank and considered not to be contaminated by live acid bacteria (Table 3). In the TTC medium, many wild yeasts stained pink appeared at higher pumping rates as shown in Table 4.

[0029]

[Table 2]

[0030]

[Table 3]

[0031]

[Table 4]

As shown in Table 5 below, the saccharified product on the 5th day had a slightly ethyl acetate-like scent in the charging categories A, B and C. This was presumed to be contamination by the membrane-forming yeast. Therefore, in this method, it was considered necessary to take measures against the membrane-producing yeast together with the acid-fast bacteria.

[0033]

[Table 5]

[0034]

Example 2: Production of Sake with Saccharified Products Using Mochi Rice 14% of each of the saccharified products produced in Example 1 (corresponding to 84 g of white rice and koji) was taken so that the pumping rate became 150%. Water was added and lactic acid equivalent to 0.72% of the water drawn. Saccharide, water, lactic acid, and yeast (Kyoto No. 7) were added to a glass container having a capacity of 1 L, immersed in a 15 ° C constant temperature water bath, and kept at 15 ° C. Preparation category A
Is shown in Table 6. Because of small preparation, only Brix was measured for the components. The product temperature was almost equal in each container. Table 7 shows the results of the analysis of the mother sake before use (8 days after preparation).
It was shown to. Baume had been cut by the time of use, but there was no abnormality in components, fragrance, etc.

[0035]

[Table 6]

[0036]

[Table 7]

[0037]

[Example 3: Morning preparation test using saccharified product using waxy rice] "Saccharified saccharified solution" was prepared by adding water to the saccharified product so that the pumping rate was 140%. Sake mother 2 produced in Example 2
Then, 00 g was placed in a charging container, and a saccharified solution for hanging with the same weight as the sake mother was added as an initial addition, and the temperature was kept at 15 ° C. and kept at 13 ° C. from the second day on. After the second batch, when the glucose concentration became 5% or less, a half of the current amount of the saccharified solution was added, and the process was performed up to five batches. FIG. 1 shows an example of measuring the glucose concentration in the mash up to 12 days after the initial addition for the charging categories A, B and C. In addition, the analysis values of the sake after the upper tank are shown in Table 8, but the sake has a high acidity and amino acid content.

[0038]

[Table 8]

[0039]

[Example 4: Production of saccharified product using brown rice] Brown rice (Nipponbare)
And dried koji (Nishihomora, rice polishing rate 70%, moisture 5.9
5%), the koji ratio was 33.3%, and the pumping ratio was 30%. Brown rice was soaked for about 18 hours, drained for 2 hours, steamed for 50 minutes, crushed with a roller, and mixed with koji previously immersed in a predetermined amount of water. After the preparation, keep the temperature at 15 ° C and keep it tightly closed to prevent contact with air.
The agitated twice was analyzed after 6 days. Those not crushed by a roller were used as controls.

The saccharified product 6 days after the preparation was centrifuged, and the analysis results of the supernatant were shown in Table 9. Before the centrifugation, the mixture was in a semi-solid state with a high viscosity, but a supernatant liquid of about 10% was obtained by centrifugation. If brown rice is also crushed with a roller, saccharification proceeds, so it was presumed that sake brewing was possible using this. Those that were not stirred had a smaller number of wild yeasts detected than those that were stirred, and the effect of sealing was observed.

[0041]

[Table 9]

[0042]

Example 5: Influence of alcohol on production of saccharified product using wurch rice: The koji ratio was determined using Nipponbare (rice polishing rate 70%) and dried koji (nishihokara, rice polishing rate 70%, water 5.95%). 23%, 0-5% (vo
l. / Wt. Using a water solution containing alcohol of (3), the pumping ratio was set to 30 and 50%, and the steamed rice was subjected to a saccharification test without crushing. When 5% alcohol was added to the whole rice, the alcohol content immediately after the preparation was about 3%. After the preparation, the temperature was kept constant at 15 ° C., and those after being sealed and not stirred and those stirred once a day were analyzed after 6 days. In addition, instead of koji, an enzyme agent for mash (Coclase Sword, Nippon Shokuhin Kogyo Co., Ltd.)
Is added at 0.05% of total rice, and alcohol is 5% of total rice.
% And a pumping rate of 50% were also tested.

The experimental results are shown in Table 10. No effect of alcohol on the saccharification reaction was observed within the experimental range.
The amount of glucose produced for 6 days was lower than the results in Tables 2 and 9, but Table 10 was presumed to be due to the low koji yield of 23% and the absence of kneading or crushing. It was confirmed that the amount of glucose produced in the preparation section using the enzyme preparation for mash instead of the koji was higher than that in the preparation section using koji, and that the enzyme preparation was effective even at such a rate of pumping. Ethyl acetate-like odor was generated in the case where the amount of alcohol added was small and the mixture was stirred. However, even in the case of the stirred mixture, no odor was generated in the charging section where the alcohol addition amount was 5%. Also,
Ethyl acetate-like odor was not generated in the sealed product without alcohol. From the above results, it was confirmed that if the mixture of steamed rice and koji was exposed to air as little as possible and saccharified in the presence of about 3% or more of alcohol, saccharified products could be produced safely without contamination by various bacteria. .

[0044]

[Table 10]

[0045]

As described above, according to the present invention,
Using brown rice or white rice, a saccharified product can be produced without being contaminated with various bacteria, and a saccharose and mash can be produced using the saccharified product in a state of good fluidity from the initial stage of preparation. Furthermore, in the production of mash, sake can be produced from a rich taste to a pale taste by changing the dilution ratio of the saccharified product with water and adding it to the mash for fermentation.

Therefore, if this saccharified product is prepared, it is possible not only to cope with industrial mass production, but also to produce fine sake having a desired quality. For the production of this saccharified product, in addition to high-quality sake brewed rice, degraded rice and scrap rice can be used, and various types of saccharified products can be used depending on the type, shape, quality, and degree of milling. Can be manufactured.

[Brief description of the drawings]

FIG. 1 shows changes in glucose in mash.

Claims (6)

[Claims] 1. A pumping rate of 60% or less, preferably 50% or less, in the presence of alcohol, lactic acid and / or anaerobic conditions, using steamed rice and an enzyme preparation for koji and / or sake. % Saccharified product obtained by saccharification at less than 10%. 2. An enzyme agent for steamed rice, koji and / or sake, and an alcohol corresponding to a pumping rate of 60% or less, preferably 50% or less, and 3% or more and preferably 5% or more of the total rice weight. A saccharified product obtained by using a sake or an aqueous alcohol solution containing the same as a raw material and mixing and saccharifying them. 3. The saccharified product according to claim 1, wherein polished rice, brown rice, or colored rice is used as the steamed rice. 4. The saccharified product according to claim 1, wherein steamed rice obtained by crushing, crushing and / or kneading steamed rice is used as steamed rice. 5. A wide variety of sake qualities from pale taste to rich taste, characterized in that a saccharified product according to any one of claims 1 to 4 is used to produce a sake brewer and / or a mash. How to make sake. 6. Sake produced by the method of claim 5.