JPS5988080A - Preparation of refined sake - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sake using a liquefied liquid of rice or white bran.

More specifically, it relates to a sake manufacturing method characterized by liquefying rice or white rice bran using only a heat-resistant liquefaction enzyme, and then adding the liquefied liquid obtained by solid-liquid separation to sake mash in a four-step preparation or four-stage process.

Conventionally, it has been widely practiced to saccharify polished rice for sake brewing by applying liquefaction enzymes and saccharification fermentation ice, and then add this to sake mash to produce sake.

However, the saccharified liquid contains proteins, amino acids, fats,
Contains metals, which reduce the flavor and color of sake. Therefore, in order to obtain good quality sake in conventional sake production, it is necessary to use highly polished rice or to remove proteins, amino acids, fats, metals, etc. by treatment with ion exchange resin (Japanese Patent Application Laid-Open No. 52-79088 etc).

Unlike the conventional method, the present inventors liquefied rice or white rice bran using only a heat-stable liquefying enzyme instead of using a combination of # base, and then added the liquefied liquid obtained by solid-liquid separation to sake mash. The present invention was completed after discovering that it has excellent properties in terms of flavor, color, etc.

Next, the present invention will be explained in more detail.

Regardless of the degree of polishing, the rice used in the present invention may be
New rice, old rice, scrap rice, crushed rice, etc. may be used. Shiranuka is the bran produced by polishing sake-brewing rice. As a heat-resistant liquefaction enzyme, one having α-amylase activity (units/9 enzymes) and protease activity (units/7g enzyme) of 5 or more is preferably used, and a commercially available product is α-amylase M-30 [Kyowa Miles Co., Ltd.]. ], Stastase XP-317 (manufactured by Nagashio Sangyo Co., Ltd.), Cleistase [manufactured by Daiwa Kasei Co., Ltd.], Amylase ADI (manufactured by Ohno Pharmaceutical Co., Ltd.)
[manufactured by Daiwa Kasei Co., Ltd.] and Kokugen [manufactured by Daiwa Kasei Co., Ltd.] are at fault. The above α-amylase activity and protease activity were measured according to the analysis method prescribed by the National Tax Agency.

The amount of heat-resistant liquefaction fermentation mixture used is α-amylase M-30 (α-amylase activity: 12
Assuming that 70,000 units/##purple) is used, 0. ol-3j' is suitable. The appropriate amount of water to be used for the amount of rice or white bran I Ky is 0.9-107.

The liquefaction temperature can be 40-90°C, but is preferably 65-80°C in order to take advantage of the characteristics of heat-resistant fermentation. 65-80
When liquefaction is carried out at °C, steaming of the rice and white rice bran prior to liquefaction is not necessary, but may be carried out. In the case of non-steamed rice (including cases where raw raw materials are used as well as cases where steam is blown through to warm the rice), the rice does not become paste-like, and solid-liquid separation such as filtration after liquefaction is easy. There is an advantage to having one. Furthermore, when liquefaction is carried out at 65-80°C, there is no need to lower the pH by using chemicals to suppress the proliferation of bacteria.

Under the above conditions, liquefaction is usually completed in 2 hours to 2 days. After liquefaction, the liquefied liquid and solid lees are separated by filtration and centrifugation.

Sake is produced by adding the liquefied liquid thus obtained to sake mash in a four-step process.

The preparation stage may be any of the cutting, attaching, and tomesoe stages. Regarding the amount of rice to be prepared, any or all of the first aged rice, middle-aged rice, and tome rice may be substituted, or a part of each aged rice may be substituted. If the liquefied liquid is used in the four stages, it will be replaced with the conventional sugar solution, but in this case it is not necessary to replace it in the preparation stage. If the total amount of liquefied liquid added is too small, the effect of the invention cannot be expected (3), but if it is large, it can replace all of Kiribe agemai, Hatabe agemai, Rube agemai, and sugar solution. That is, about 3 to 90 inches (by weight) of the usual total amount (the total amount of rice used for the mash, each type of koji rice, each type of fried rice, and the sugar solution) can be replaced with the liquefied liquid (converted to the amount of rice). Other operating conditions such as fermentation temperature,
The time etc. may be exactly the same as in the case of conventional sake production, and the same production equipment can be used.

In the present invention, the solute components in the liquefied liquid used include blood sugar, oligosaccharides, and soluble dextrin, and the content of amino acids, soluble proteins, fats, metals, etc. is lower than that in the case of combined use of liquefaction-fermentation and saccharification-fermentation. Therefore, even if the liquefied liquid is directly added to sake mash without purification after solid-liquid separation, sake with excellent quality in aroma, taste, and color can be obtained.

In addition, the sake obtained according to the present invention is less likely to be colored or deteriorate in quality due to storage or the like.

It is also used as a raw material for the saccharification liquid added to sake mash, reducing the quality of sake. However, when producing sake using the liquefied liquid obtained when old rice (4) is used in the present invention, generation of old rice sake odor can be prevented.

Furthermore, the blood sugar content in the liquefied liquid used in the present invention is less than one percent of the total sugar. Therefore, since the sweetness level can be suppressed and the extract content can be added, the number of methods for producing sake can be increased.

In conventional methods of adding mucilage, acid is also produced during fermentation if it is added during the preparation stage, so the practical limit is to four stages of addition, and for this reason, the total amount of sugar solution that can be added is only about 20 g. In the method of the present invention, even if the liquefied liquid is used from the preparation stage, the production of acid is only 11%, which is about 9% of the total amount mentioned above.
It can be added up to about 0%.

As the amount of liquefied liquid added increases, the amount of amino acids, soluble proteins, fats, and metals decreases, making it possible to produce refined sake with excellent flavor and color, and a smooth quality at a low cost. The reason why sake can be produced at a low cost is that although milled rice is usually used for fried rice, the method of the present invention allows sake of excellent quality to be obtained even if low-quality rice is used as the raw material for the liquefied liquid. (Of course, even with the method of the present invention, higher quality sake can be obtained using higher quality raw materials.)
.

Furthermore, in the conventional method, there was a problem in that it was difficult to control the temperature because there were many solids at the start of the paddy temperature, addition, and distillation stage, but if a liquefied liquid was used at the preparation stage, the viscosity of the sake mash would decrease, so fermentation The advantage is that the temperature can be easily controlled.

Examples of the present invention will be shown below.

Example 1 (1) Production of liquefied liquid and analysis results of liquefied liquid A. Shiranuka IKy and α-amylase M-30 were mixed.

B. Soak rice scraps I Ky in water, drain and put in a beggar. Next, hot water containing α-amylase M-30 at 0.34 F immediately after passing through the rice layer through the lower part.
570- and was liquefied at 70 to 75°C for 20 hours, and then passed through a cotton cloth.

0. Soak the old rice I Ky in water, drain it, and put it in a strainer. Then, immediately after blowing through the steam from the bottom α-
Warm water 16601 containing 0.34 J of amylase M-30
nl and liquefied at 70 to 75°C for 20 hours, followed by cotton cloth press filtration.

Table 1 shows the results of analyzing the properties of the obtained liquefied liquid.

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eD junior Po* Hatake: - Nishu Hakuki Ogi - Φ Saray@, v at c, Yu j* 11 --- Ato ga Shichi Hiki translation ν (8) - Using the above liquefied liquid, do the following. A sake production test was conducted using the following method.

(2) Table 2 (3) of Table 2 (3) Kyokai No. 701 yeast was cultured in 10 m of shubo koji extract and used as a shubo.

(4) Preparation temperature (℃) Table 3 conventions Table 3 (5) Method of adding liquefied liquid 921 was added on the 13th day after distillation (the day before the upper tank).

(6) Upper tank 14 days 0 centrifugation fiooorpm, 10 minutes (7) Analysis results of manufactured sake as shown in Table 4 (11) (12) As is clear from Table 4, the liquefied liquid produced by the present invention Compared to sake without additives, the sake produced with the addition of liquefied liquid has a lower level of sake, and from the sensory point of view, there is no abnormal taste or odor caused by the addition of the liquefied liquid.
It was an excellent sake with a rich, ripe flavor.

Example 2 Example using liquefied liquid using raw rice (1) Production of liquefied liquid and analysis results Raw rice I Ky and 2 pieces of warm water containing 0.341 α-amylase M-30 were mixed, and 70% After being liquefied at ℃ for 24 hours, it was filtered through a cotton cloth press. Table 5 shows the results of analysis of the obtained liquefied liquid.

Table 5 Sake was produced using the above liquefied liquid in the same manner as in Example 1, and a good quality sake was obtained.

Example 3 C (1) Liquefied liquid production and analysis results After soaking 120Kp of rice waste in water, placing it in a colander and passing steam from the bottom through the rice layer, α
- 50℃ warm water 2 containing amylase M-3040, 8#
The steamed rice was placed in 101 and heated to 73°C to liquefy for 18 hours, followed by compression filtration. The results are shown in Table 6.〇Table 6 *10, 11 Based on the analysis method prescribed by the National Tax Agency.

430 *In 11, OD is the degree of coloration. 0 represent.

*12 Wet ashing and analysis using atomic absorption spectrometry.

Sake was produced using the above liquefied liquid in the following manner.

(2) Preparation mix As per Tables 7 to 9. Table 7: No additives Table 8 Test-■ Table 9 Test-■ (3) Sake starter Dry fermentation using Association No. 7 dry yeast SOW (15) It was prepared as a mother. Use 5.0g of lactic acid when preparing Δ used.

(4) Preparation temperature (’C) It is shown in Table 0.

Table 10 (5) Addition method of liquefied liquid f7) -1cDjj%* 'M'fk32s&9
B @ KM (ts'△ 80/ was added to the mash.

In the case of 80 minutes after distillation, 8OA' of liquefied liquid was added to the mash at 0 on the 16th day (the day before the upper tank).

(16) (6) Upper tank Squeezing ke) Analysis results of manufactured sake μm1 is shown in the table.

! Table 11 *13 Indicates the ratio of lees to total white rice.

(8) Sensory test: Scored using a 3-point system, with 1 being excellent, 2 being fair, and 3 being poor. Regarding the results, Table 12 shows the profit results for raw sake, and Table 13 shows the profit results after storage at 30°C for two months after burning.

Table 12 Table 13 As is clear from Tables 12 and 13, the liquefied liquor-made sake has no off-taste or odor due to the addition of the liquefied liquor, and has a well-balanced composition and is superior in evaluation. found.

Example 4 Example in which liquefied liquid was added during preparation (1) Production of liquefied liquid and analysis results of liquefied liquid Waste rice 10K
After soaking the rice in water, drain it, put it in a beggar, and then add steam from the bottom and steam it for 20 minutes after the steam has blown through the rice layer.
50℃ containing 3.4.9 α-avalase M-30
The steamed rice was placed in hot water 171 at 70° C., liquefied for 20 hours, and then filtered under pressure.

The results are shown in Table 14.

Table 14 Using the above liquefied liquid 157, sake was produced in the following manner.

(2) Preparation mix Shown in Table 715.

Table 15 *14 Equivalent to 10.1% of the total amount of rice If no liquefied liquid is added, the steamed rice in the distillation section is 27.2Ky, and the distilled water is 39
．． 51, all else being the same.

(3) Method of adding liquefied liquid The liquefied liquid was cooled to 10°C and added to the distillate charge.

(4) Preparation temperature (℃) It is shown in Table 16.

Table 16 (5) Upper tank squeeze filtration (6) Analysis results of manufactured sake The analysis results are shown in Table 17.

Table 17 (7) Sensory test 3-point scoring was performed, with 1 being excellent, 2 being fair, and 3 being poor. The results are shown in Table 18.

Table 18 It was found that the sake using the liquefied liquid was sensually equivalent to or slightly superior to the sake without additives.

Example 5 Example in which liquefied liquid was added at the time of preparation (1) Production of liquefied liquid and analysis results of liquefied liquid Waste rice 23.
2Kyf: After soaking in water, put it in a colander and steam it from the bottom and steam it for 20 minutes after the steam blows through the rice layer.
The steamed rice was placed in hot water of 39.51° C., heated to 70° C., liquefied for 20 hours, and then compressed and filtered.

The results are shown in Table 19.

Table 19 *15 Based on the glucostat method.

Sake was produced using the above liquefied liquid in the following manner.

(2) Table 20 shows the case without addition of liquefied liquid (test)
are shown in Table 21.

Table 20 Table 21 (3) Method of adding liquefied liquid The liquefied liquid was cooled to 10°C and added to the distillate charge.

(4) Preparation temperature (℃) It is shown in Table 22.

Table 22 (5) Upper tank squeeze filtration (6) Analysis results of manufactured sake The analysis results are shown in Table 23.

Table 23 (7) Sensory test: Scored using a 3-point system, with 1 being excellent, 2 being fair, and 3 being poor. Regarding the results, Table 24 shows the sensory test results for raw sake, and Table 25 shows the sensory test results for hot sake.

Table 24 Table 25 As is clear from the above results, the sake using the liquefied liquid was found to be sensory superior. In particular, it was sensually recognized that sake made using liquefied liquid has a low amino acid content and has a refreshing quality, with little deterioration in quality due to storage.

Example 6 Example using various heat-resistant liquefying enzymes (1) Production of liquefied liquid and analysis results of liquefied liquid Waste rice], OKy was immersed in water, drained, placed in a beggar, and then steamed from the bottom. After the steam had blown through the rice layer, the rice was steamed for 20 minutes, and the steamed rice was poured into 1.7 mm of warm water at 50°C containing 0.5611 of Spitase XP-317, heated to 70°C to liquefy for 20 hours, and then squeezed and filtered.

Amylase A using the same method with only the enzyme agent changed.
4.8 g of D-1, 2.81 g of clystase and α-
A liquefied solution using 0.34% amylase M-30 and S+ was also produced at the same time.

Table 26 shows the results of analyzing the properties of the obtained liquefied liquid.

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(2) Preparation mix As per Table 27 Table 27 (( to swimming ) *16 Equivalent to 10-10.1% of the total amount of rice (3) Method of adding liquefied liquid Each liquefied liquid was cooled to 10°C and added to the distillate charge.

(4) Preparation temperature (℃) As per Table 28 Table 28 (5) Upper tank On day 9, day 15 of fermentation, the mixture was pressed once.

The Al additive and the fourth stage were added the day before the upper tank (1st day on the 14th).

(e) Ii! The analysis results for the sake are shown in Table 29 (31) (7) The sensory test was scored using a 3-point system, with 1 being excellent, 2 being fair, and 3 being poor. Table 30 shows the results.

No matter which liquefied liquid in Table 30 is used, it can be said that the sake is of good sensory quality.

(32) Continuation of page 1 ■Submitted by: Kyowa Hakko Kogyo Co., Ltd. 1-6 Otemachi, Chiyoda-ku, Tokyo number 1

Claims (2)

[Claims] (1) A ``sake manufacturing method'' characterized in that rice or white bran is liquefied using only a heat-resistant liquefaction enzyme, and then the liquefied liquid obtained by solid-liquid separation is added to sake mash in the brewing or four-stage stage. (2) The manufacturing method according to claim 1, which uses non-cooked rice or white bran.