Sake

Abstract

We offer a sparkling, low-alcohol sake that, despite its effervescence, offers a well-balanced ginjo aroma. [Solution] A sake is provided that has an isoamyl acetate content of 0.8 mg / L or more and 20.0 mg / L or less, an ethyl caproate content of 0.2 mg / L or more and 8.0 mg / L or less, an acetaldehyde content of 10 mg / L or more and 50 mg / L or less, an alcohol concentration of 4 v / v% or more and 10 v / v% or less, and is effervescent.

Description

Technical Field

[0001] The present invention relates to sake having foaming properties. The sake of the present invention has a good flavor and is of high quality.

Background Art

[0002] In recent years, with the diversification of consumers' preferences, a variety of sake products have been developed. As an example, there is "low-alcohol sake" which has a lower alcohol content than ordinary sake, mainly targeting consumers who avoid high alcohol content. In Non-Patent Document 1, it points out that various low-alcohol sakes have been developed by sake manufacturers and summarizes their analytical values. Also, as a low-alcohol sake with a characteristic flavor, the sake described in Patent Document 1 can be mentioned, which has found newness in taste by adjusting the composition of saccharides and acids.

[0003] Also, as a newly noted form of sake, there is sake with foaming properties (foaming sake), also called "sparkling sake". Examples of inventions related to foaming sake include sake characterized by the citric acid concentration described in Patent Document 2 and sake with improved transparency described in Patent Document 3. However, these are inventions with characteristics in the components related to taste and the manufacturing process, and no specific aroma components are mentioned.

[0004] On the other hand, alongside taste, aroma plays a crucial role in the flavor of sake. In recent years, ginjo aroma has become particularly important, and esters such as ethyl caproate, which gives off an apple-like aroma, and isoamyl acetate, which gives off a banana-like aroma, are known to be responsible for this. In producing these ginjo aromas, the main method used has been a method called "ginjo brewing," which involves using highly polished rice (polishing ratio of 60% or less) and fermenting at low temperatures. However, this method has drawbacks, such as high costs and the need for a long fermentation period, which impose certain constraints on production, and the production of the desired ginjo aroma is also unstable. Therefore, methods have been developed to select and isolate yeasts that produce a lot of ginjo aroma and use them in sake production, and these methods are now commonplace.

[0005] One known method for obtaining yeast that produces high levels of isoamyl acetate is the technique described in Patent Document 4. According to this technique, high-production strains of isoamyl acetate can be obtained by selecting yeast that grows in a culture medium containing trifluoroleucine, a leucine analog, or pregnenolone, a type of steroid. Patent Document 5 also describes how high-production strains of isoamyl acetate can be obtained by selecting aureobasidine-resistant strains. Furthermore, a widely known method for obtaining yeast that produces high levels of ethyl caproate is the selection of cerulenin-resistant yeast, as described in Non-Patent Document 2. This approach of utilizing yeast strains that produce ginjo aroma has also been applied to the development of sparkling sake. For example, Non-Patent Literature 3 reports on studies to obtain sparkling sake with the characteristics of isoamyl acetate by using Akita yeast No. 12, or ethyl caproate by using strain K1801.

[0006] Furthermore, esters are not the only components that contribute to the aroma of sake. For example, aldehyde components are also involved, and acetaldehyde in particular is known to contribute to the aroma of sake. According to Non-Patent Literature 4, acetaldehyde is present in sake at a concentration of approximately 50-110 mg / L. Regarding its sensory characteristics, Non-Patent Literature 5 describes it as having a woody aroma, while Non-Patent Literature 6 describes it as having a green apple-like aroma.

[0007] Incidentally, in sparkling sake, the ginjo aroma is generally difficult to perceive, or its aroma is diminished. This is presumably because the acidic flavor of the sealed carbon dioxide cancels out the ginjo aroma.

[0008] Thus, while many efforts have focused on the aromas of isoamyl acetate and ethyl caproate, and aimed to obtain sake containing high levels of these components, these efforts have been geared towards general-purpose sake and have not targeted low-alcohol sake, particularly sparkling sake where these aromas are less noticeable. Furthermore, there have been no efforts to actively utilize acetaldehyde in terms of flavor, nor have its interactions with ester components, including those found in ginjo sake, been sufficiently investigated. [Prior art documents] [Patent Documents]

[0009] [Patent Document 1] Japanese Patent Publication No. 2017-93341 [Patent Document 2] Japanese Patent Publication No. 2006-333736 [Patent Document 3] Japanese Patent Publication No. 2000-189148 [Patent Document 4] Japanese Patent Publication No. 2002-191355 [Patent Document 5] Japanese Patent Publication No. 2017-121204 [Non-patent literature]

[0010] [Non-Patent Document 1] Keigo Sato et al., "Component Survey of Commercially Available Low-Alcohol Sake," 2002, Journal of the Brewing Society of Japan, Vol. 97, No. 5, pp. 377-381. [Non-Patent Document 2] Eiji ICHIKAWA et al., "Breeding of a Sake Yeast with Improved Ethyl Caproate Productivity", Agricultural and Biological Chemistry, 55(8), 2153-2154, 1991 [Non-Patent Document 3] Seiei Watanabe et al., "Research on the Development of Novel Sparkling Alcoholic Beverages," 2012, Akita Prefectural Comprehensive Food Research Center Report, No. 14, pp. 8-17. [Non-Patent Document 4] Japan Brewing Association (ed.), "Components of Brewed Products," Japan Brewing Association, December 10, 1999, p. 34. [Non-Patent Document 5] Osamu Akita et al., "Investigation Results on the Woody Aroma of Sake," 1980, Journal of the Brewing Society of Japan, Vol. 75, No. 7, pp. 595-602. [Non-Patent Document 6] Hitoshi Utsunomiya, "Flavor Wheel: Sensory Characteristics Represented by a Specialist Panel," Chemistry and Biology, 2012, Vol. 50, No. 12, pp. 897-903. [Overview of the project] [Problems that the invention aims to solve]

[0011] As mentioned above, sparkling sake has the problem that it is difficult to perceive the ginjo aroma, or that its aroma is diminished. The object of the present invention is to provide a low-alcohol sparkling sake that is sparkling yet has a well-balanced ginjo aroma. [Means for solving the problem]

[0012] In order to solve the above problems, the present inventors have repeatedly studied to develop a low-alcohol sparkling sake with excellent flavor. As a result, by appropriately setting the respective concentrations of isoamyl acetate, ethyl caproate, and acetaldehyde, it has been found that a low-alcohol sake with a good balance of umami aroma while being foamy and having a rich and well-balanced flavor can be provided.

[0013] One aspect of the present invention is sake characterized in that the isoamyl acetate content is 0.8 mg / L or more and 20.0 mg / L or less, the ethyl caproate content is 0.2 mg / L or more and 8.0 mg / L or less, the acetaldehyde content is 10 mg / L or more and 50 mg / L or less, the alcohol concentration is 4 v / v% or more and 10 v / v% or less, and it has foaming properties.

[0014] The sake of this aspect has an alcohol concentration of 4 v / v% or more and 10 v / v% or less and has foaming properties, and is characterized in that the respective contents of isoamyl acetate, ethyl caproate, and acetaldehyde are within a specific range. The sake of this aspect has a well-balanced umami aroma while being foamy and has a rich and well-balanced flavor.

[0015] Preferably, the isoamyl acetate content is 2 mg / L or more and 10 mg / L or less.

[0016] Preferably, the ethyl caproate content is 0.6 mg / L or more and 3.5 mg / L or less.

[0017] Preferably, the acetaldehyde content is 10 mg / L or more and 25 mg / L or less.

[0018] Preferably, the ethyl caproate content is 0.6 mg / L or more and 3.5 mg / L or less, and the acetaldehyde content is 10 mg / L or more and 25 mg / L or less.

[0019] Preferably, the isoamyl acetate content is 2 mg / L or more and 10 mg / L or less, the ethyl caproate content is 0.6 mg / L or more and 3.5 mg / L or less, and the acetaldehyde content is 10 mg / L or more and 25 mg / L or less.

[0020] With such a configuration, a sake quality with a well-balanced fermented flavor that can be particularly felt while being foamy and a particularly good flavor with a sense of volume can be obtained.

Advantages of the Invention

[0021] According to the present invention, it is possible to provide a low-alcohol sake with a well-balanced fermented flavor that can be felt while being foamy and a good flavor with a sense of volume.

Embodiments for Carrying Out the Invention

[0022] Hereinafter, embodiments for carrying out the present invention will be specifically described. In the present invention, the "alcohol concentration" refers to the concentration of ethyl alcohol (ethanol). That is, when "alcohol" is described in this specification, it refers to ethyl alcohol (ethanol) unless otherwise specified.

[0023] The sake of the present invention is characterized in that the isoamyl acetate content is 0.8 mg / L or more and 20.0 mg / L or less (0.8 to 20.0 mg / L), the ethyl caproate content is 0.2 mg / L or more and 8.0 mg / L or less (0.2 to 8.0 mg / L), the acetaldehyde content is 10 mg / L or more and 50 mg / L or less (10 to 50 mg / L), the alcohol concentration is 4 v / v% or more and 1 or less (4 to 10 v / v%), and it has foaming properties.

[0024] The "sake" in the present invention refers to sake among fermented liquors as defined by the Liquor Tax Law, for example, liquors listed below with an alcohol content of less than 22 degrees (22 v / v%). (1) Those made by fermenting rice, rice koji, and water as raw materials and having a texture. (2) Fermented and filtered using rice, rice koji, water, sake lees, and other items specified by Cabinet Order. However, this is limited to cases where the total weight of the items specified by the said Cabinet Order among the raw materials does not exceed 50% of the weight of the rice (including koji rice). (3) Sake with sake lees added, then strained.

[0025] The isoamyl acetate content in the sake of the present invention is between 0.8 mg / L and 20.0 mg / L (0.8 to 20.0 mg / L). If the isoamyl acetate content is less than 0.8 mg / L, the banana-like aroma may be insufficient, and the desired sake quality may not be obtained. If the isoamyl acetate content is greater than 20.0 mg / L, the aroma may be too strong, disrupting the good balance of the alcoholic beverage. More preferably, the isoamyl acetate content in the sake of the present invention is between 2 mg / L and 10 mg / L.

[0026] The ethyl caproate content in the sake of the present invention is 0.2 mg / L or more and 8.0 mg / L or less (0.2 to 8.0 mg / L). If the ethyl caproate content is less than 0.2 mg / L, the aroma will be lacking in fullness, and the desired sake quality may not be obtained. If the ethyl caproate content is greater than 8.0 mg / L, it may lead to bitterness and a heavy aroma. The ethyl caproate content in the sake of the present invention is more preferably 0.6 mg / L or more and 3.5 mg / L or less.

[0027] The acetaldehyde content in the sake of the present invention is 10 mg / L or more and 50 mg / L or less (10 to 50 mg / L). If the acetaldehyde content is less than 10 mg / L, the sake may lack body and the desired quality may not be achieved. If the acetaldehyde content is greater than 50 mg / L, a woody odor may become prominent and be perceived as an off-flavor. More preferably, the acetaldehyde content in the sake of the present invention is 10 mg / L or more and 25 mg / L or less.

[0028] In preferred embodiments, the isoamyl acetate content is 2 mg / L or more and 10 mg / L or less, and the ethyl caproate content is 0.6 mg / L or more and 3.5 mg / L or less. Alternatively, the isoamyl acetate content is 2 mg / L or more and 10 mg / L or less, and the acetaldehyde content is 10 mg / L or more and 25 mg / L or less. Alternatively, the ethyl caproate content is 0.6 mg / L or more and 3.5 mg / L or less, and the acetaldehyde content is 10 mg / L or more and 25 mg / L or less.

[0029] In a particularly preferred embodiment, the isoamyl acetate content is 2 mg / L or more and 10 mg / L or less, the ethyl caproate content is 0.6 mg / L or more and 3.5 mg / L or less, and the acetaldehyde content is 10 mg / L or more and 25 mg / L or less.

[0030] The sake of the present invention has an alcohol concentration of 4 v / v% or more and 10 v / v% or less, and is effervescent, and belongs to the category of so-called low-alcohol effervescent sake. Here, "effervescent" means "effervescent" as defined in Article 3 of the Liquor Tax Law, and "contains carbon dioxide gas with a gas pressure of 49 kPa (kilopascals) or more at a temperature of 20 degrees Celsius."

[0031] Next, the method for producing sake according to the present invention will be described. There are no particular limitations to the method for producing sake according to the present invention, and the usual method for producing sake can be applied as is. Generally, the sake production process consists of the following steps: raw material processing, mashing, saccharification and fermentation, pressing, and refining. Furthermore, the refining of sake consists of the following steps: activated carbon treatment and filtration, pasteurization, storage, sediment removal and filtration, blending and dilution, and pasteurization. The general processing of raw materials for sake brewing includes the steps of polishing, washing, soaking, draining, steaming (boiling), and cooling. The raw material processing described above also includes the liquefaction and / or saccharification of the koji raw materials, as well as the processing of koji raw materials and the koji-making process.

[0032] In the production of sake according to the present invention, the type of rice used and its polishing ratio are not restricted. Generally, rice with a low polishing ratio, for example 60% or less, which is easier to use to brew sake with a high ginjo aroma, may be used, or rice with a higher polishing ratio may be used if it can produce a ginjo aroma.

[0033] In the production of sake according to the present invention, any type of yeast may be used. For example, commercially available yeasts such as sake yeast, wine yeast, beer yeast, shochu yeast, and baker's yeast may be used, or strains newly obtained by breeding or selection using these yeasts as parent strains may be used. When breeding yeast, known mutagenesis methods, such as irradiation with ultraviolet light, X-rays, or gamma rays, or methods of contacting the yeast with chemical mutagenesis agents, such as nitrite, ethylmethanesulfonic acid (EMS), N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), acridine dyes, or derivatives thereof, may be used as appropriate. Alternatively, methods such as cell fusion using protoplasts or genetic engineering may be used.

[0034] Any known method may be used to increase the isoamyl acetate content in sake. For example, a yeast that produces a large amount of isoamyl acetate may be used in the brewing process, or sake with a high isoamyl acetate content obtained in this way may be blended.

[0035] Any known method may be used to increase the ethyl caproate content in sake. For example, a yeast that produces a large amount of ethyl caproate may be used in the brewing process, or sake with a high ethyl caproate content obtained in this way may be blended.

[0036] One method for imparting effervescence to sake is to dissolve carbon dioxide gas into the sake. Other methods include allowing the carbon dioxide produced by yeast during brewing to be directly transferred to the container, or introducing yeast into the container and allowing carbon dioxide to be produced within the container after bottling.

[0037] The present invention will be further described below with reference to examples, but the present invention is not limited in any way by these examples. [Examples]

[0038] In this example, the effect of acetaldehyde on the sensory properties of low-alcohol sparkling sake was investigated through addition tests.

[0039] A low-alcohol sparkling sake with a relatively high isoamyl acetate concentration (alcohol concentration: 9.8 v / v%) was prepared (referred to as Sake A). A low-alcohol sparkling sake with a relatively high ethyl caproate concentration (alcohol concentration: 9.4 v / v%) was also prepared (referred to as Sake B). Using Sake A and Sake B as a base, an acetaldehyde addition test was conducted. Specifically, after fixing the values ​​of isoamyl acetate and ethyl caproate to their original values, acetaldehyde was added to achieve the concentrations shown in Table 1, and the effect of acetaldehyde on sensory perception was examined. The acetaldehyde used was purified reagent from Fujifilm Wako Pure Chemical Industries, Ltd. The concentration of each component was measured using a gas chromatograph-mass spectrometer (GC / MS) (the same applies hereafter).

[0040] As shown in Table 1, in test sections A1 to A6, the isoamyl acetate concentration was fixed at approximately 6 mg / L and the ethyl caproate concentration at approximately 2.5 mg / L. In test sections B1 to B6, the isoamyl acetate concentration was fixed at approximately 3 mg / L and the ethyl caproate concentration at approximately 3 mg / L. Sensory evaluation tests were conducted on these test sections by 10 experienced panelists. The evaluation focused on two points: "a well-balanced ginjo aroma" and "a full-bodied flavor," and was conducted on the following three-point scale. A: It has a well-balanced ginjo aroma and a remarkable volume. B: You can sense the ginjo aroma, and there is no lack of body. C: The ginjo aroma is barely noticeable, or it is noticeable but has off-flavors, or it lacks body.

[0041] The results are shown in Table 1. Specifically, test groups A2 and A3 (acetaldehyde concentration: 10.3-24.8 mg / L) and test groups B2 and B3 (acetaldehyde concentration: 10.2-24.5 mg / L) received an evaluation of A. Test groups A4, A5, B4, and B5 (acetaldehyde concentration: 39.0-49.6 mg / L) received an evaluation of B. On the other hand, test groups A1, A6, B1, and B6 received an evaluation of C. Thus, good flavor was obtained in the acetaldehyde concentration range of 10-50 mg / L. Furthermore, particularly good flavor was obtained in the acetaldehyde concentration range of 10-25 mg / L.

[0042] [Table 1] [Examples]

[0043] In this example, the effects of isoamyl acetate and ethyl caproate on the sensory properties of low-alcohol sparkling sake were investigated through additive testing.

[0044] A low-alcohol sparkling sake (alcohol concentration: 4.4 v / v%) with relatively low concentrations of isoamyl acetate, ethyl caproate, and acetaldehyde was prepared (referred to as Sake C). Samples C1 to C20 were prepared by adding each component to Sake C so that the concentrations of isoamyl acetate, ethyl caproate, and acetaldehyde reached the values ​​shown in Table 2. Specifically, the acetaldehyde concentration was fixed at around 15 mg / L, the isoamyl acetate concentration was set to 0.6 to 21.0 mg / L, and the ethyl caproate concentration was set to 0.1 to 9.0 mg / L. Purified reagents from Fujifilm Wako Pure Chemical Industries, Ltd. were used as the added isoamyl acetate, ethyl caproate, and acetaldehyde.

[0045] Sensory evaluation tests were conducted on test sections C1 to C20 by 10 experienced panelists. The evaluation focused on two points: "a well-balanced ginjo aroma" and "a full-bodied flavor," and was conducted on the following three-point scale. A: It has a well-balanced ginjo aroma and a remarkable volume. B: You can sense the ginjo aroma, and there is no lack of body. C: The ginjo aroma is barely noticeable, or it is noticeable but has off-flavors, or it lacks body.

[0046] The results are shown in Table 2. Specifically, test groups C7, C8, C11, and C12 received an A rating. Test groups C4-C6, C10, C13, and C15-C17 received a B rating. On the other hand, the other test groups received a C rating. From the above, it was found that sake with a good flavor can be obtained when the isoamyl acetate concentration is in the range of 0.8-20.0 mg / L and the ethyl caproate concentration is in the range of 0.2-8.0 mg / L. Furthermore, it was found that sake with a particularly good flavor can be obtained when the isoamyl acetate concentration is in the range of 2-10 mg / L and the ethyl caproate concentration is in the range of 0.6-3.5 mg / L.

[0047] [Table 2] [Examples]

[0048] In this embodiment, a manufacturing test of low-alcohol sparkling sake was conducted.

[0049] For the main mash, polished rice with a milling ratio of 75 w / w% was used, and steamed rice was obtained by washing, soaking, draining, and steaming according to conventional methods. For the koji rice, polished rice with a milling ratio of 75 w / w% was used, and sake was produced using the blend shown in Table 3. As yeast, a high-ginjo aroma producing strain (referred to as Yeast A) was used, obtained by selecting cerulenin followed by trifluoroleucine, based on the method described in Japanese Patent Publication No. 2002-191355. The mash temperature was set at 15°C for the initial mashing and 12°C for the intermediate mashing, and the temperature was increased by 0.5°C per day after the final mashing to a maximum temperature of 15°C. On the 16th day after the final mashing, the mash was pressed and pressed to obtain sake. The resulting sake had an alcohol concentration of 16.1 v / v%, and the concentrations of isoamyl acetate, ethyl caproate, and acetaldehyde were 20.2 mg / L, 10.9 mg / L, and 18.2 mg / L, respectively. Hereafter, this sake will be referred to as "High-Ginjo Fragrant Unpasteurized Sake" (Experimental Example 3-1).

[0050] [Table 3]

[0051] Using the same raw materials as those used in the production of the high-grade fragrant sake described above, sake was produced using the formulation shown in Table 3. A different proprietary yeast strain (referred to as Yeast B) was used. The brewing temperature was set at 15°C for the initial brewing and 12°C for the intermediate brewing, and the temperature was increased by 1°C per day thereafter until the maximum temperature reached 15°C. On the 12th day after distillation, 100 mL of alcohol was added to promote the production of acetaldehyde, and finally, on the 16th day after distillation, the mash was pressed and extracted to obtain sake. The alcohol concentration of the obtained sake was 17.3 v / v%, and the concentrations of isoamyl acetate, ethyl caproate, and acetaldehyde were 1.5 mg / L, 1.8 mg / L, and 51.4 mg / L, respectively. Hereafter, this sake will be referred to as "high-acetaldehyde content sake" (Experimental Example 3-2).

[0052] High-quality ginjo sake and sake with a high acetaldehyde content were blended by volume in the following ratios: 0:100 (Experimental Example 3-3), 20:80 (Experimental Example 3-4), 50:50 (Experimental Example 3-5), 80:20 (Experimental Example 3-6), and 100:0 (Experimental Example 3-7). After blending, water was added and carbon dioxide was injected to obtain low-alcohol sparkling sake with an alcohol concentration of 7.0 v / v%. The analytical values ​​for each low-alcohol sparkling sake are shown in Table 4.

[0053] These low-alcohol sparkling sakes were subjected to sensory evaluation tests by 10 experienced panelists. The evaluation focused on two points: "a well-balanced ginjo aroma" and "a full-bodied flavor," and was conducted on the following three-point scale. A: It has a well-balanced ginjo aroma and a remarkable volume. B: You can sense the ginjo aroma, and there is no lack of body. C: The ginjo aroma is barely noticeable, or it is noticeable but has off-flavors, or it lacks body.

[0054] The results are shown in Table 4. Specifically, the low-alcohol sparkling sake in Experimental Examples 3-4 and 3-5 had a particularly good flavor (Evaluation A). In addition, the low-alcohol sparkling sake in Experimental Example 3-6 also received a relatively good evaluation (Evaluation B).

[0055] [Table 4] [Examples]

[0056] In this example, a low-alcohol sparkling sake was produced by single-brewing.

[0057] Using the same raw materials and yeast as in the production of the high-grade fragrant sake in Example 3, sake was produced using the formulation shown in Table 5. Following the method described in "The Change in Pyruvate in Soft-Type Sake Production" (1981, Journal of the Brewing Society of Japan, Vol. 76, No. 11, pp. 764-767), the four stages of raw materials were added at an alcohol concentration of 12.2 v / v%, five days after distillation when a decrease in pyruvate was observed from the previous day. The temperature was then lowered from 15°C to 10°C, and fermentation continued. Finally, on the 18th day after distillation, the mash was pressed to obtain sake. Furthermore, water was added and carbon dioxide was injected to obtain low-alcohol sparkling sake (Experimental Example 4). The alcohol concentration of the obtained low-alcohol sparkling sake was 7.0 v / v%, and the concentrations of isoamyl acetate, ethyl caproate, and acetaldehyde were 4.4 mg / L, 2.9 mg / L, and 18.7 mg / L, respectively.

[0058] [Table 5]

[0059] The low-alcohol sparkling sake that was produced was subjected to a sensory evaluation test by 10 experienced panelists. As a result, all 10 panelists gave it a high rating, stating that it had a well-balanced ginjo aroma and a full-bodied quality.

[0060] (Reference example) The alcohol concentration, as well as the concentrations of isoamyl acetate, ethyl caproate, and acetaldehyde, were measured for six commercially available low-alcohol sparkling sakes. The results are shown in Table 6. The results for Experimental Example 4 are also shown. Specifically, none of the six commercially available products contained isoamyl acetate between 0.8 mg / L and 20.0 mg / L, ethyl caproate between 0.2 mg / L and 8.0 mg / L, or acetaldehyde between 10 mg / L and 50 mg / L.

[0061] [Table 6]

Claims

[Claim 1] The isoamyl acetate content is 4.4 mg / L or more and 20.0 mg / L or less. The ethyl caproate content is 0.2 mg / L or more and 8.0 mg / L or less. The acetaldehyde content is between 14.6 mg / L and 50 mg / L. The alcohol concentration is 4 v / v% or more and 10 v / v% or less, A type of sake characterized by its effervescence.

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