JPS58149672A - Fermentation of sake for cooking - Google Patents

Abstract

PURPOSE:After a usual SAKE mash is aged, or when the fermentation reaches a certain level, the mash is heated to give SAKE for cooking that contains high levels of aminoacids, showing large seasoning effects. CONSTITUTION:After a usual SAKE mash is aged, or when the fermentation reaches a certain level, for example, a heating spiral tube is used to heat the mash rapidly up to about 30 deg.C, then the mash is filtered, after the temperature falls down.

Description

[Detailed description of the invention] The present invention relates to a method for brewing sake for personal use.

In Japan, it has been widely used since ancient times to use refined sake, called sake salt, to add a dark flavor to dishes. In this case, it can be naturally inferred that I& is also an important flavor component and is a mixture of amino acids.

However, the general public's tastes in alcoholic beverages have changed dramatically, and as seen in beer and wine, there is a tendency for people to appreciate so-called light sake, which has a low amino acid content, and sake manufacturers are following suit. The current situation is that alcoholic beverages with low amino acid content are being offered to the market.

However, it is natural that such types of sake have little effect as a tA taste, and sake with a high amino acid content and therefore a large m taste effect is particularly required as a seasoning purifier, that is, as a sake salt. .

The present invention has been made in response to this demand, and its purpose is to provide a condiment with a high amino acid content and therefore a high taste effect.

According to the present invention, ordinary sake mash is heated after aging or when fermentation has progressed to some extent to raise the product temperature to around 30°C. As a result, the l11# remaining in the moromi is decomposed into sugars and amino acids from the polymeric components that would normally become sake lees, especially starchy substances and protein substances, and the nucleic acids produced by yeast autolysis. Substances are also transferred into the moromi, which allows sake to be brewed with many seasoning effects.

At the same time, half of the residue was heated using a heating tube to rapidly raise the temperature to 30°C (27°C in the case of the example), and wait for the temperature to drop. I hate you, Kiyoshi 1
I got 1iB.

3. Effects of heating the moromi (1) Thorough use of rice as a raw material.The activity increases as the content of ms-suhi mineral remaining in the moromi increases, so in ordinary moromi A, the polymeric substances that are to become sake lees are heated. In moromi B, it is decomposed by residual enzymes and becomes the rich flavor and flavor component of sake B.

For this reason, in normal moromi A, the lees ratio is never less than 20, whereas in warm moromi B, it decreases to about 15. The main solid substance of the lees obtained from Tao-warmed moromi B is a thin substance that absorbs the action of enzymes such as cellulose contained in the raw rice.

(Theory) Differences in composition between normal moromi and heated moromi As mentioned above, by heating the moromi, amylase decomposes the starch substances remaining in the moromi into monomers, sugars, and small rings and dissolves them in the liquid. Look at the increase in extract content.

For this reason, compared to before heating, the sake volume (c) is 8 to 1.
Increase by 0 degrees. The younger the moromi before heating, the more substrates it contains that are subject to enzyme action, so the degree to which it is affected is greater.

A more remarkable change in composition than the increase in sugar content is Ami/II.
1. The formolytic acid content before heating was 2.2, but after heating it was 5.1, which was a 2.3-fold increase.

Looking at the increase in each amino acid using an amino acid analyzer, the results are as shown in Table 1. The amount of amino acids in the table is WLt/IQQrILz.

Table - ■ This table shows that the amino acid violet in sake is increased by 3 by heating the mash.
It can be seen that the number has almost doubled.

(m) Taste substances such as inosinic acid It is also possible that heating the mortar promotes autolysis of dead yeast, and elution of flavoring components such as inosinic acid/lIt derived from RNA (!jponucleic acid) within the yeast itself. I Efficacy of seasoning sake produced by heating fermentation:) A comparison of the main components of Honmi gono, which has traditionally been used as a seasoning unique to Japan, and fc, sake made from heated moromi, is shown in the table below. It's like ■.

Table -■ While Ajirin is suitable for dishes that contain a lot of meat, I don't think that Mashirin is suitable for dishes such as clear soup. On the other hand, this product is compatible with sugars, so it is suitable for any kind of sweetness.

(13 Implementation test of seasoning sake When we asked kamaboko manufacturers who had previously used regular sake as a seasoning to try this seasoning T# sake, we found that the desired flavor could be obtained with less than half the amount of regular sake. Therefore, it has been reported that it is extremely economical.

,−″n′

Claims (1)

[Claims] After aging ordinary sake moromi, it is heated to the point where fermentation has progressed to raise the temperature to around 30℃, so that the sake lees remaining in the moromi is normal. The macromolecular components, especially starch and protein materials, which should be used as fermenters, are decomposed into sugars and amino acids, and the nucleic acid substances produced by the autolytic VC of yeast are also transferred into the mash, which has many effects on w4. A method for brewing sake for the second period, which is characterized by brewing sake.