Method of manufacturing sake, and sake

Abstract

To reduce the weight of sake lees. [Solution] The sake manufacturing method includes a fermentation step in which the mash is fermented. In the fermentation step, the mash to which an enzyme agent has been added is vibrated. As the enzyme agent, a mixture of glucoamylase and α-amylase and glucoamylase are added to the mash in a 1:2 ratio. As a result of diligent research, the inventors discovered that vibrating the mash to which the enzyme agent has been added during the fermentation step reduces the amount of sake lees.

Description

Technical Field

[0001] The present invention relates to a method for producing sake and sake.

Background Art

[0002] In recent years, it has been reported that high-temperature (ripening) damage occurs due to high temperatures during the ripening period of rice, resulting in poor (degraded) quality. Symptoms of high-temperature damage include a decrease in the appearance quality of brown rice and the weight of a single brown rice grain. Also, even in Yamada Nishiki, which accounts for 23.1% of the national sake rice production and is evaluated as the best sake rice in terms of both quality and quantity, problems such as a decrease in inspection grades due to insufficient filling of rice and white immature grains, and changes in brewing characteristics have become issues. Furthermore, from the data of the average value of the monthly average temperature deviation in August and September (1991 - 2010) and the annual fluctuation (1998 - 2010) of the national weighted average sake dregs ratio, it has been confirmed that as the temperature rises, the weight of sake dregs increases, indicating that the weight of sake dregs is linked to the temperature during the ripening period of rice.

[0003] For the purpose of improving the dregs weight due to the above-mentioned high-temperature damage, research has been conducted on adding enzyme agents to the mash made from high-temperature damaged rice with poor quality due to high temperatures during the ripening period of rice (see Non-Patent Document 1).

Prior Art Documents

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] As described above, in sake produced from high-temperature damaged rice, there is a problem of a large dregs weight.

[0006] The objective of this invention is to reduce the weight of sake lees. [Means for solving the problem]

[0007] The first invention relates to a method for producing sake, comprising a fermentation step of fermenting mash, characterized in that the mash to which an enzyme agent has been added is vibrated during the fermentation step.

[0008] As a result of diligent research, the inventors discovered that vibrating the mash to which an enzyme agent has been added during the fermentation process reduces the amount of sake lees. Therefore, in this invention, the mash to which the enzyme agent has been added is vibrated during the fermentation process. This makes it possible to reduce the weight of sake lees.

[0009] The second invention's method for producing sake is characterized in that, in the method for producing sake of the first invention, a mixture of glucoamylase and α-amylase is added to the mash as the enzyme agent.

[0010] The third invention's method for producing sake is characterized in that, in the method for producing sake of the first invention, glucoamylase is added to the mash as the enzyme agent.

[0011] The fourth invention is a method for producing sake, characterized in that, in the method for producing sake of the first invention, a mixture of glucoamylase and α-amylase and glucoamylase are added to the mash in a ratio of 1:2 as the enzyme preparation.

[0012] The fifth invention is a method for producing sake, in which the mash is made from high-temperature damaged rice, which is of poor quality due to high temperatures during the rice ripening period.

[0013] The sake of the sixth invention is characterized by being manufactured by the sake manufacturing method of the first invention. [Effects of the Invention]

[0014] According to the present invention, the weight of sake lees can be reduced. [Brief explanation of the drawing]

[0015] [Figure 1] This is a flowchart illustrating an example of the sake brewing process. [Figure 2] This is a schematic diagram showing the tank and the vibrator. [Figure 3] This is a table showing the conditions for fermentation. [Figure 4] This graph shows the results for the examples and comparative examples. [Figure 5] This graph shows the results when the weight of the enzyme and the intensity of the vibration are varied.

[0016] Embodiments of the present invention will be described below. In this embodiment, the process of manufacturing sake will be described. "Sake" refers to a beverage made by fermenting rice, rice koji, and water with yeast, and is defined as sake under Japan's Liquor Tax Law. Figure 1 is a diagram showing an example of the process of manufacturing sake. Note that the process shown in Figure 1 is an example of a conventional process.

[0017] The "rice polishing" process is the process of polishing the rice (sake rice). The "rice washing" process is the process of washing the polished rice to remove the bran. The "soaking" process is the process of soaking the rice in water after washing to allow it to absorb the appropriate amount of moisture. The "steaming" process is the process of steaming the rice that has absorbed moisture. The rice is steamed in a large steamer called a koshiki or in a rice steaming machine. The "cooling" process is the process of cooling the steamed rice to the temperature appropriate for koji making, sake starter making, and moromi (fermented mash).

[0018] The "Koji-making" process is the process of making koji, which is the base of sake, and is also called "Seikiku" (koji-making). Specifically, koji mold is attached to rice, and the koji mold is allowed to grow in the rice. "Yeast mash" is a substance in which a large amount of yeast that promotes alcoholic fermentation has been propagated. In the "Yeast mash-making" process, yeast, lactic acid bacteria, and steamed rice are added to a mixture of koji and water. Generally, the yeast mash is completed in two weeks to one month. Note that the method of making yeast mash by hand is called "Kimoto-making". In the case of Kimoto-making, lactic acid is not added, and lactic acid bacteria in the air of the brewery are incorporated.

[0019] The "Moromi & Charging" process is a process in which yeast mash is put into a tank, and koji, steamed rice, and water are added and fermented. The fermentation takes about three weeks to one month, and the fermented state, which is the basis of sake, is called "Moromi". When adding koji, steamed rice, and water to the yeast mash, it is not added in full amount but is fermented slowly in three portions. This is called "Three-stage charging". Note that the "Moromi & Charging" process may be divided into a charging process for charging moromi and a fermentation process for fermenting moromi.

[0020] The "Pressing" process is a process of squeezing (pressing) the moromi after the fermentation period ends to separate it into sake and sake lees. Since small solids such as finely ground rice and yeast remain in the sake just after squeezing, the process of filtering (filtration) to remove them is the "Filtration" process. The subsequent heat treatment is the "Pasteurization" process. The process of storing for aging after pasteurization is the "Storage" process. Sake stored and aged for about half a year to one year changes to a mellow taste. The process of blending (mixing and diluting) the aged raw sake is the "Blending & Diluting" process. Before shipment, the blended sake is pasteurized again to stabilize it, which is the "Pasteurization" process. Then, the process of packing it into bottles or packs is the "Bottling" process, and it is completed.

[0021] The fermentation process of the moromi will be described. In this embodiment, in the fermentation process, an enzyme agent is added to the moromi. The enzyme agent is, for example, Gluc SBG (trade name) manufactured by Amano Enzyme Inc., glucoamylase for sake brewing "Amano" SD (trade name), etc., but is not limited thereto. Here, Gluc SBG is a mixture of glucoamylase and α - amylase. Also, Gluc SBG is an enzyme agent for the four - stage process.

[0022] Also, the moromi to which the enzyme agent is added is vibrated. In the fermentation process (for example, for about one month), the moromi is constantly vibrated. Figure 2 is a diagram schematically showing the tank and the vibrator. The tank 2 (container) houses the moromi.

[0023] The vibrator 1 (vibration part) is provided on the side wall (outer wall) of the tank 2. The vibrator 1 vibrates based on the supplied signal, and by vibrating the installation surface (here, the outer wall of the tank 2) where the vibrator 1 is installed, the moromi is vibrated. The vibrator 1 is, for example, a dynamic - type vibrator having an internal magnetic circuit within the internal space defined by a housing. The vibrator 1 generates an alternating driving force along the axial direction, thereby vibrating the installation surface such as a plate material on which the vibrator 1 is placed.

[0024] For example, a music signal is supplied to the vibrator 1. The music signal is amplified by, for example, an amplifier and supplied to the vibrator 1. The amplifier outputs, for example, a music signal from a sound source such as a PC. The PC performs signal processing on signals such as music signals and supplies the music signal after signal processing to the amplifier. Here, when the signal is a music signal, the PC performs signal processing such as DRC (Dynamic Range Control), equalizing, etc. on the music signal in order to give appropriate vibration. The PC analyzes, for example, the music signal and performs signal processing on the music signal based on the analysis result.

[0025] Since the vibrator 1 vibrates by the supplied music signal, vibration based on the music signal is imparted to the moromi. Note that although the vibrator 4 is provided on the side wall of the tank 2, it may be provided on the upper wall or the bottom wall.

[0026] Furthermore, in the process of fermenting the mash, the music signal supplied to the vibrator 4 may, depending on the purpose, be repeatedly supplied to the vibrator 4 with the same song, or multiple songs may be repeatedly supplied to the vibrator 4.

[0027] The following describes the results of fermenting the moromi (fermented mash). First, Yamada Nishiki rice, a rice variety that has suffered from high-temperature damage, was used as the raw material for the moromi. The polishing ratio was 50%. The weight of the rice was 57.3g. The weight of the koji was 14.3g. In other words, the proportion of koji was 20% (=14.3g / 71.6g (total rice weight)). The yeast cell count condition was 1.33 x 10⁻¹⁶. 8 These are cells. The amount of water is 106.4 ml. The weight of the enzyme preparation is 14.3 mg, which is 1 / 5000 of the total weight of rice (71.6 g). Gluco-SBG (hereinafter referred to as "SBG") and sake-grade glucoamylase (hereinafter referred to as "SA") are used as the enzyme preparations. Both SBG and SA are used, in a ratio of SBG:SA = 1:2. The fermentation period is 30 days. The fermentation temperature is kept constant at 10°C. Please refer to Figure 3 for these conditions. Note that high-temperature damaged rice is defined as rice whose quality is poor due to high temperatures during the rice ripening period.

[0028] Under the above conditions, an example in which fermentation was carried out by vibrating the mash with an enzyme agent added is presented as an example. Of the examples, the example using high-temperature damaged rice is designated as Example 1, and the example using normal-temperature rice is designated as Example 2. Furthermore, an example in which high-temperature damaged rice was used, no enzyme agent was added, and the mash was not vibrated is designated as Comparative Example 1, and an example in which high-temperature damaged rice was used, an enzyme agent was added, and the mash was not vibrated is designated as Comparative Example 2. In addition, an example in which normal-temperature rice was used, no enzyme agent was added, and the mash was not vibrated is designated as Comparative Example 2, and an example in which normal-temperature rice was used, an enzyme agent was added, and the mash was not vibrated is designated as Comparative Example 2.

[0029] Figure 4 shows the results for the above-mentioned examples and comparative examples. (High-temperature damaged rice) The residue in Comparative Example 1 was 53.64 ml / g. The residue in Comparative Example 2 was 42.19 ml / g. Therefore, the reduction in sake lees compared to Comparative Example 1 was approximately 20% ((53.64 - 42.19) / 53.64). The residue in Example 1 was 34.15 ml / g. Therefore, the reduction in sake lees compared to Comparative Example 1 was approximately 37% ((53.64 - 34.15) / 53.64). Thus, compared to Comparative Example 2, in which the enzyme agent was added to the mash and it was not vibrated, the amount of sake lees was reduced in Example 1, in which the enzyme agent was added to the mash and it was vibrated.

[0030] (Normal temperature rice) The residue in Comparative Example 1 was 62.84 ml / g. The residue in Comparative Example 2 was 66.96 ml / g. Therefore, the increase in sake lees compared to Comparative Example 1 was approximately 6.6% ((66.96 - 62.84) / 66.96). The residue in Example 2 was 38.07 ml / g. Therefore, the decrease in sake lees compared to Comparative Example 1 was approximately 39% ((62.84 - 38.07) / 62.84). Thus, compared to Comparative Example 2, in which the enzyme agent was added to the mash and it was not vibrated, Example 2, in which the enzyme agent was added to the mash and it was vibrated, showed a greater reduction in the amount of sake lees.

[0031] Next, we will explain the case where the weight of the enzyme and the intensity of the vibration are changed. Except for the weight of the enzyme and the intensity of the vibration, the results are the same as in Figure 3. Here, the intensity of the vibration is shown as the maximum value when performed at the maximum volume, and as a percentage of the maximum (1 / 3, 1 / 4). Example 1: Fermentation without adding enzymes or vibrating the mash. Example 2: Fermentation by vibrating the mash (at maximum volume) without adding any enzymes. Example 3: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 5000), and ferment the mash without shaking. Example 4: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 5000), and vibrate the mash (volume 1 / 3) to ferment. Example 5: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 5000), and vibrate the mash (volume 1 / 4) to ferment. Example 6: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 10000), and ferment the mash without shaking. Example 7: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 10000), and vibrate the mash (volume 1 / 3) to ferment. Example 8: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 10000), and vibrate the mash (volume 1 / 4) to ferment. Example 9: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 10000), and vibrate the mash (maximum volume) to ferment. Example 10: Add enzyme preparation (SBG:GA = 1:2) (enzyme preparation ratio to total rice weight 1 / 5000), and vibrate the mash (maximum volume) to ferment.

[0032] Figure 5 shows the results when the weight of the enzyme preparation and the intensity of the vibration are varied. The graph on the right shows the liquid volume, and the graph on the left shows the residue. In both graphs, from left to right, they represent Examples 1 to 10. Above the residue bar graph, the percentage of sake lees compared to Example 1 is shown. Example 2: 102% Example 3: 85% (15% reduction in sake lees) Example 4: 81% (19% reduction in sake lees) Example 5: 72% (28% reduction in sake lees) Example 6: 100% Example 7: 112% Example 8: 58% (42% reduction in sake lees) Example 9: 56% (44% reduction in sake lees) Example 10: 54% (46% reduction in sake lees)

[0033] As can be seen from the results shown in Figure 5, the amount of sake lees decreased significantly in Examples 9 and 10. In other words, when an enzyme is added and the mash is vibrated at maximum volume during fermentation, the amount of sake lees decreases significantly. Also, in Example 8, the amount of sake lees decreased by 42%. In other words, when an enzyme is added and the mash is vibrated at 1 / 4 of the maximum volume during fermentation, the amount of sake lees decreases significantly.

[0034] Here, vibrating the mash with strong power (i.e., loud volume) may affect its quality. Therefore, it is preferable to vibrate it with as little power (i.e., low volume) as possible to reduce the amount of sake lees. In this case, Example 8 can be considered a guideline for power (volume).

[0035] As a result of diligent research, the inventors discovered that vibrating the moromi (fermented mash) to which an enzyme agent has been added reduces the amount of sake lees. Therefore, in this embodiment, the moromi to which the enzyme agent has been added is vibrated during the fermentation process. This makes it possible to reduce the weight of sake lees. This is thought to be because the enzyme agent, when added during fermentation, has the effect of dissolving the starch in rice damaged by high temperatures, and when the enzyme agent is added and then vibrated, the enzyme becomes more active, further dissolving the starch.

[0036] Although embodiments of the present invention have been described above, the applicable forms of the present invention are not limited to those described above, and modifications can be made as appropriate without departing from the spirit of the invention. [Industrial applicability]

[0037] The present invention relates to a method for producing sake, and to a method that can be suitably used in sake production. [Explanation of symbols]

[0038] 1. Vibrator (vibrating part) 2. Tank (container)

Claims

1. Equipped with a fermentation process for fermenting the mash, A method for producing sake, characterized in that the mash to which an enzyme agent has been added is vibrated during the fermentation process.

2. The method for producing sake according to claim 1, characterized in that a mixture of glucoamylase and α-amylase is added to the mash as the enzyme preparation.

3. The method for producing sake according to claim 1, characterized in that glucoamylase is added to the mash as the enzyme preparation.

4. The method for producing sake according to claim 1, characterized in that the enzyme preparation is a mixture of glucoamylase and α-amylase and glucoamylase added to the mash in a ratio of 1:

2.

5. The method for producing sake according to claim 1, characterized in that the moromi (fermented mash) is made from rice damaged by high temperatures during the rice ripening period, which is of poor quality.

6. Sake characterized by being produced by the sake production method described in claim 1.

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