Low purine sake

Abstract

To provide sake having a purine concentration of 0.5 mg / dL or less, the purine concentration of which is reduced not only by activated carbon treatment but also without adding brewer's alcohol. The present invention provides a sake with a purine concentration of 0.5 mg / dL or less, that does not contain brewed alcohol, and that is brewed with a koji ratio of less than 15% and without the addition of brewed alcohol, as defined by the Liquor Tax Law of Japan, other than sake with a specific name.

Description

[Technical field]

[0001] The present invention relates to sake with a low purine concentration and a method for producing the same. [Background technology]

[0002] In recent years, consumers have become more health-conscious, and so there is a demand for beverages that are consumed daily to be low in sugar and purine content. In particular, purine is metabolized in the body to become uric acid, which causes gout, and alcohol also increases the uric acid level in the blood, which can cause gout, so many consumers are concerned about the purine concentration in alcoholic beverages.

[0003] Patent Document 1, a document disclosing sake with a reduced purine concentration, teaches that the purine concentration can be reduced without reducing flavor by contacting activated carbon with extremely low-sugar sake (sugar concentration of 1.5 g / dL or less). However, in the method of Patent Document 1, when health-conscious pure rice sake is used as the raw material, the purine concentration can only be reduced to 0.64 mg / dL even with activated carbon treatment, and the purine concentration can be reduced to 0.5 mg / dL or less only when sake containing brewer's alcohol is used as the raw material. In addition, because the purine concentration is reduced by activated carbon treatment, the resulting sake tends to have a weak aroma and flavor.

[0004] Furthermore, Patent Document 2 teaches that the purine concentration of sake can be reduced by contacting sake with activated carbon having a specific specific surface area and arithmetic mean diameter. However, the method of Patent Document 2 cannot reduce the purine concentration to 0.5 mg / dL or less. In addition, because the purine concentration is reduced by treatment with activated carbon, the resulting sake tends to have a weak aroma and flavor. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2016-165261 [Patent Document 2] Patent Publication No. 2013-106581 Summary of the Invention [Problem to be solved by the invention]

[0006] The main objective of the present invention is to provide sake having a purine concentration of 0.5 mg / dL or less, which has a reduced purine concentration not only by activated carbon treatment but also without adding brewer's alcohol, and a method for producing the same. [Means for solving the problem]

[0007] The present inventors have conducted extensive research to solve the above problems and have obtained the following findings. (1) If the weight ratio of koji rice to the total weight of rice is less than 15% by weight (koji ratio less than 15%), the purine concentration can be reduced without relying on activated carbon treatment or adding brewer's alcohol. Such sake obtained by brewing, particularly sake with a purine concentration of 0.5 mg / dL or less, containing no brewer's alcohol, and as defined by the Japanese Liquor Tax Law other than sake with a specific name, was not known, but in this invention, we have succeeded in producing such sake by brewing for the first time. (2) Among purines, guanine is a bitter component, and low concentrations of guanine are known to give richness to sake (Sake Brewing Association, Vol. 107, No. 12, pp. 923-930, 2012). Sake with a purine concentration of 0.5 mg / dL or less and a guanine concentration of 0.002 mg / dL or more is in line with health consciousness and has a good flavor, but such sake obtained by brewing was not known. In the present invention, we have succeeded in producing such sake by brewing for the first time.

[0008] The present invention has been completed based on the above findings, and provides the following [1] to [6]. [1] Sake with a purine concentration of 0.5 mg / dL or less, containing no brewed alcohol, and other than designated name sake, as defined by the Liquor Tax Act of Japan. [2] Sake with a purine concentration of 0.5 mg / dL or less and a guanine concentration of 0.002 mg / dL or more, as defined by the Liquor Tax Act of Japan. [3] The sake according to [2], to which no brewer's alcohol has been added. [4] A method for producing sake with a purine concentration of 0.5 mg / dL or less by brewing mash with a koji ratio of less than 15% and without adding brewer's alcohol. [5] A method for producing sake through brewing with a purine concentration of 0.5 mg / dL or less and a guanine concentration of 0.002 mg / dL or more. [6] The method for producing sake according to [5], wherein heat-treated rice koji is used. Effect of the Invention

[0009] The first sake of the present invention has a purine concentration that is significantly lower than that of ordinary sake, at 0.5 mg / dL or less. In particular, when the purine concentration is less than 0.5 mg / dL, it can be labeled as "zero purine." This labeling appeals to consumers that the purine concentration is extremely low, and greatly improves the commercial value of sake.

[0010] A conventional method for lowering the purine concentration is to contact the sake obtained by pressing with activated carbon. Activated carbon treatment also removes the flavor components of the sake, which tends to result in a weak flavor. In this regard, the sake of the present invention has a lower purine concentration by preparing the mash with a ratio of koji rice to the total amount of rice of less than 15% by weight (koji ratio of less than 15%), and therefore has a purine concentration of 0.5 mg / dL or less even without activated carbon treatment or with reduced activated carbon treatment (reduced amount of activated carbon or contact time) and without the addition of brewer's alcohol.

[0011] Here, among the designated sakes that meet the "Standards for Labeling of Sake Manufacturing Method Quality" (standards for labeling alcoholic beverages set forth in the "Law Concerning the Preservation of Liquor Tax and Liquor Industry Associations, etc.") set forth in the Notification of the National Tax Agency, the designated sakes that do not contain added brewing alcohol are junmai sake, junmai ginjo sake, junmai daiginjo sake, and special junmai sake. These are produced using only rice and rice koji as ingredients. These junmai sakes are produced with a koji ratio of 15% or more. In recent years, sakes that are produced using only rice and rice koji as ingredients, that do not contain added brewing alcohol but have a koji ratio of less than 15%, are often sold commercially under product names such as "rice only sake". These are sakes other than designated sakes that do not contain added brewing alcohol. The first sake of the present invention is sake other than designated sakes that does not contain added brewing alcohol and has a purine concentration of 0.5 mg / dL or less. It is a sake with a rich aroma and flavor, not only because of the activated carbon treatment, but also because it does not contain brewing alcohol. Although it does not contain brewed alcohol, it is not a designated name alcohol, and as such meets the needs of consumers who are concerned about ingredients and those who are looking for an affordable yet authentic taste. The present invention is the first to successfully produce by brewing sake that has a purine concentration within the above range, does not contain added brewer's alcohol, and is not designated as a specific name sake. The sake obtained by brewing is sake as defined by the Liquor Tax Act of Japan.

[0012] In addition, guanine, which is a bitter component among purines, is known to give richness to sake at low concentrations (Sake Brewing Association, Vol. 107, No. 12, pp. 923-930, 2012). Therefore, even if the purine concentration is low, it is desirable that guanine is contained at a certain concentration or higher. Sake obtained by brewing with a purine concentration of 0.5 mg / dL or less and a guanine concentration of 0.002 mg / dL or more is in line with health consciousness and has a good flavor, but such sake was not known in the past. The present invention is the first to successfully produce sake by brewing with purine and guanine concentrations in this range. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention will be described in detail below. Unless otherwise specified, the names of various chemical substances, laws and regulations, measurement and analysis methods, labeling standards, and website URLs refer to those as of the day before the filing date of this application. (1) The first low-purine sake The first low-purine sake of the present invention is sake that has a purine concentration of 0.5 mg / dL or less, does not contain brewed alcohol, and is other than sake with a specific name as defined by the Liquor Tax Act of Japan.

[0014] Purine In the present invention, "purine concentration" refers to the total content of purine bases consisting of adenine, guanine, xanthine, and hypoxanthine, and is measured by a method in which the purines contained in the test sake are hydrolyzed with an acid (preferably perchloric acid) and then the total concentration of adenine, guanine, hypoxanthine, and xanthine is quantified using LC-MS / MS ("Guide to Microanalysis of Purines in Alcoholic Beverages", Japan Food Research Laboratories (https: / / www.jfrl.or.jp / storage / file / news_vo14_no23.pdf)). The concentrations of adenine, guanine, hypoxanthine, and xanthine are measured by the same method as the purine concentration. The quantification limit of guanine is known to be 0.002 mg / 100 mL (Food Hygiene Journal, Vol. 55, No. 2, pp. 110-116, 2014).

[0015] The purine concentration is 0.5 mg / dL or less (particularly less than 0.5 mg / dL) based on the total volume of sake, but can also be 0.4 mg / dL or less, 0.3 mg / dL or less, 0.2 mg / dL or less, or 0.1 mg / dL or less. This range matches the health consciousness of consumers. The purine concentration can be, for example, 0.001 mg / dL or more, 0.002 mg / dL or more, 0.005 mg / dL or more, 0.01 mg / dL or more, 0.05 mg / dL or more, or 0.1 mg / dL or more relative to the total volume of sake. The percentage of guanine in the total purine content of sake (guanine concentration divided by purine concentration multiplied by 100) can be 10% or more, 20% or more, 30% or more, or 40% or more, and can be 95% or less, 90% or less, 85% or less, or 80% or less. It may also be 60% or less, 40% or less, or 20% or less.

[0016] In addition, the purine concentration per alcohol content may be 0.037 mg / dL or less, 0.03 mg / dL or less, 0.022 mg / dL or less, 0.015 mg / dL or less, or 0.0074 mg / dL or less. This range matches the health consciousness of consumers. In addition, the purine concentration can be 0.000074 mg / dL or more, 0.00015 mg / dL or more, 0.00037 mg / dL or more, 0.00074 mg / dL or more, 0.0037 mg / dL or more, or 0.0074 mg / dL or more per percent alcohol by volume.

[0017] "Per 1% alcohol content" is determined based on the alcohol content as the purine concentration and glucose concentration change when the drink is concentrated or diluted with water, etc. "1% alcohol content" can also be written as "1% alcohol content," "1% alcohol content," "1v / v% alcohol content," etc.

[0018] glucose In the sake of the present invention, the glucose concentration can be 0.05 g / dL or more, 0.1 g / dL or more, 0.2 g / dL or more, 0.4 g / dL or more, or 1 g / dL or more, based on the total volume of the sake. Within this range, the sake will be rich in flavor even if the purine concentration is low. Furthermore, the glucose concentration can be 10 g / dL or less, 7 g / dL or less, 5 g / dL or less, 3 g / dL or less, 2 g / dL or less, or 1 g / dL or less, based on the total volume of the sake. Within this range, the concentration of carbohydrates, including glucose, will not be too high, matching the health-consciousness of consumers. In the present invention, the glucose concentration is a value measured according to the National Tax Agency's prescribed analytical method "3-10 Glucose."

[0019] The glucose concentration can be 3.7 mg / dL or more, 7.4 mg / dL or more, 14.8 mg / dL or more, 29.6 mg / dL or more, or 74.1 mg / dL or more per alcohol by volume. Within this range, sake with a rich aroma will be produced even if the purine concentration is low. The glucose concentration can be 740.7 mg / dL or less, 518.5 mg / dL or less, 370.3 mg / dL or less, 222.2 mg / dL or less, 148.1 mg / dL or less, or 74.1 mg / dL or less per alcohol by volume. Within this range, the concentration of carbohydrates, including glucose, will not be too high, matching the health-consciousness of consumers.

[0020] Carbohydrates In the sake of the present invention, the sugar concentration can be 0.5 g / dL or more (particularly more than 0.5 g / dL), 1 g / dL or more (particularly more than 1 g / dL), 1.5 g / dL or more (particularly more than 1.5 g / dL), or 2 g / dL or more, based on the total volume of the sake. Within this range, the sake will be rich in flavor even if the purine concentration is low. In addition, since the sugar concentration is slightly higher than so-called "zero sugar sake" with a sugar concentration of less than 0.5 g / dL, the sake will be rich in flavor accordingly. In addition, the sugar concentration can be 50 g / dL or less, 40 g / dL or less, 30 g / dL or less, or 20 g / dL or less, based on the total volume of the sake. Within this range, the sugar concentration is not too high, and it matches the health consciousness of consumers. Furthermore, sake having a purine concentration of 0.5 mg / dL or less and a carbohydrate concentration of 1.5 g / dL or less can be excluded from the present invention.

[0021] The carbohydrate concentration can be 37.0 mg / dL or more (especially more than 37.0 mg / dL), 74.1 mg / dL or more (especially more than 74.1 mg / dL), 111 mg / dL or more (especially more than 111 mg / dL), or 148 mg / dL or more per alcohol content. Within this range, the sake will be rich in flavor even if the carbohydrate concentration is low. Additionally, the carbohydrate concentration can be 3700 mg / dL or less, 2960 mg / dL or less, 2220 mg / dL or less, or 1480 mg / dL or less per alcohol content. Within this range, the carbohydrate concentration is not too high, matching the health-consciousness of consumers.

[0022] The carbohydrate content in the present invention refers to the carbohydrate content based on the Nutrition Labeling Standard (Cabinet Office Ordinance No. 10 of 2015). Specifically, it is the value obtained by subtracting the weights of protein, lipid, dietary fiber, ash, alcohol, and water from the weight of the food. The amounts of carbohydrates, protein, lipids, dietary fiber, ash, and water contained in the sake of the present invention are values ​​measured by the methods listed in the Nutrition Labeling Standards. Specifically, the amount of protein can be measured by the nitrogen quantitative conversion method, the amount of lipids can be measured by the "solvent extraction-gravimetric method", the amount of dietary fiber can be measured by the Prosky method, the amount of ash can be measured by the direct ashing method, and the amount of water can be measured by the reduced pressure heat drying method. In the examples of the present invention, a value obtained by subtracting protein from extract (extract minus protein) was used as a simple carbohydrate measurement.

[0023] Alcohol content In the sake of the present invention, the alcohol content, i.e., the alcohol content (v / v%), may be between 1 v / v% and 22 v / v%, as stipulated by the Liquor Tax Act, but can also be 3 v / v% or more, 5 v / v% or more, 7 v / v% or more, or 10 v / v% or more, and can be 20 v / v% or less, 18 v / v% or less, 16 v / v% or less, or 14 v / v% or less. Alcohol content (alcohol content) is the percentage of the volume concentration of alcohol (ethanol) relative to the total volume of an alcoholic beverage. Alcohol content can be measured by the National Tax Agency's designated analytical method recognized by the Liquor Tax Act, or the "Standard analytical method of the National Research Institute of Brewing" (partially revised on April 6, 2017, https: / / www.nrib.go.jp / bun / nribanalysis.html) established by the National Research Institute of Brewing, but the alcohol content in the present invention is a value analyzed based on the provisions of "3. Sake" in the "Standard analytical method of the National Research Institute of Brewing" established by the National Research Institute of Brewing (hereinafter referred to as the "sake analytical method").

[0024] acidity In the sake of the present invention, the acidity can be 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, or 0.6 or more, and can be 10 or less, 6 or less, 3 or less, 1.5 or less, or 1.3. Sake in these ranges will have a flavor that is preferred by consumers. Acidity is a value indicating the total amount of free acids (mainly lactic acid, malic acid, succinic acid, etc.) contained in sake. Specifically, acidity refers to the mL of 0.1N sodium hydroxide solution required to neutralize 10 mL of sake. Acidity is a value measured using the sake analysis method described above.

[0025] The first sake of the present invention is sake as defined by the Liquor Tax Law of Japan. In the Liquor Tax Law and various laws and regulations related to the Liquor Tax Law (e.g., the Liquor Tax Law Enforcement Order, etc.), notices, etc., the raw materials that can be used for sake are limited to rice, rice koji, water, sake lees, brewer's alcohol, specific organic acids, etc., and the addition of flavorings that are generally recognized as food additives is not permitted. In addition, the amount and use of enzyme agents are also limited.

[0026] The first sake of the present invention is sake that does not contain brewer's alcohol, among the types of sake defined by the Liquor Tax Law of Japan. Examples of sake that does not contain brewing alcohol include junmai sake, junmai ginjo sake, junmai daiginjo sake, and special junmai sake, which are designated name sakes that meet the "Standards for Labeling Quality of Sake Manufacturing Methods" established by a notice from the National Tax Agency, and ordinary sakes that do not fall under the category of designated name sakes and do not contain added brewing alcohol. The first sake of the present invention is ordinary sake that does not contain brewing alcohol. According to the "Standards for Labeling Quality of Sake Manufacturing Methods," junmai sake, junmai ginjo sake, junmai daiginjo sake, and special junmai sake have a koji ratio (the percentage of the weight of koji rice used to the total weight of white rice used in production, in w / w%) of 15% by weight or more. The sake of the present invention is sake that does not contain brewing alcohol and is produced with a koji ratio of less than 15% by weight.

[0027] Furthermore, the sake of the present invention can be bottled sake, and the container is preferably labeled with a term meaning sake, such as "sake" or "Nihonshu," which is a geographical indication (standard) for alcoholic beverages designated by the Commissioner of the National Tax Agency.

[0028] Seishu is generally produced by adding rice koji, steamed rice, and brewing water to the starter yeast to make mash, which is then saccharified and fermented, then passing through the processes of pressing (a process in which the liquid fraction of the mash is separated from the sake lees and the liquid fraction is collected), heat treatment, removal of sediment, and filtration. The liquid fraction obtained from pressing is seishu as defined by the Japanese Liquor Tax Law, and the liquid fractions obtained from each of the subsequent processes are also considered "seishu". The sake of the present invention is produced by brewing with a koji ratio of less than 15% during mash preparation and without adding brewer's alcohol. The koji ratio can be 12% or less, 10% or less, or 8% or less. The koji ratio can also be 1% or more, 2% or more, or 4% or more. The first sake of the present invention is preferably produced by setting the yeast mortality rate in the mash immediately before the pressing to 60% or less, particularly 50% or less, particularly 40% or less. The yeast mortality rate in the mash during fermentation is preferably set to 30% or less, particularly 20% or less, particularly 10% or less. The yeast mortality rate in the mash immediately before the pressing can be 0%, 5% or more, or 10% or more, and the yeast mortality rate in the mash during fermentation can be 0% or more, 0.5% or more, or 1% or more. The yeast mortality rate can be adjusted by adjusting the mash temperature and fermentation period. In the present invention, the yeast mortality rate is the ratio (%) of the number of yeasts stained with methylene blue to the total number of yeasts in the mash. The first sake of the present invention is preferably produced by a method in which rice koji and steamed rice are brewed together with glucoamylase. This produces sake that has a purine concentration of 0.5 mg / dL or less, does not contain brewed alcohol, and is other than sake with a specific name as defined by the Liquor Tax Law of Japan.

[0029] In the production of sake according to the present invention, the koji ratio during mash preparation is kept below 15%, yeast death during fermentation is inhibited, and rice koji and steamed rice are prepared together with glucoamylase, making it possible to reduce the purine concentration to 0.5 mg / dL or less; therefore, treatment with activated charcoal may or may not be performed. When performing activated carbon treatment, it is preferable to contact the sake (after separation) with activated carbon, but it is also possible to contact the sake with activated carbon in a step before separation. Of these, it is preferable to contact the sake with activated carbon after or simultaneously with the heat treatment and sediment removal steps. Hereinafter, to clarify the invention, sake before contact with activated carbon will be referred to as untreated sake.

[0030] The activated carbon may be any one that is used as an adsorbent in food production. Preferred activated carbon is activated carbon used in water treatment for soft drinks, etc., or activated carbon recognized as a food additive, and more preferably activated carbon for brewing. In addition, activated carbon is preferably activated with chemicals such as zinc chloride, phosphoric acid, etc., or gases such as water vapor, carbon dioxide, air, and combustion gas. Commercially available activated carbon is usually activated. Activated carbon may be commercially available or may be prepared at home. Commercially available products include those from Shinagawa Carbon Co., Ltd., Serachem Co., Ltd., Musashino Shoji Co., Ltd., Futamura Chemical Co., Ltd., Takeda Pharmaceutical Co., Ltd., Kitamura Chemical Laboratory Co., Ltd., Kirin Kyowa Foods Co., Ltd., and Ajinomoto Fine-Techno Co., Ltd.

[0031] The method for contacting untreated sake with activated carbon is not particularly limited. For example, activated carbon is added to untreated sake and allowed to stand or stir for 0.1 to 168 hours, preferably 0.5 to 24 hours. After that, the activated carbon precipitates, and the supernatant can be collected, or the activated carbon can be removed using a filter or other filtering material.

[0032] The contact step may be carried out once or a plurality of times (eg, 2 to 5 times, 2 to 4 times, or 2 to 3 times). The amount of activated carbon used can be 0.1 g or more, 0.5 g or more, 1 g or more, 2 g or more, or 3 g or more per 1 L of untreated sake, and can be 20 g or less, 10 g or less, 9 g or less, 8 g or less, 7 g or less, 6 g or less, or 5 g or less per 1 L of untreated sake. Within the above ranges, purines can be sufficiently removed without impairing the flavor and aroma of the untreated sake. When the contact is carried out multiple times, the total amount of activated carbon used should be within the above range. By dividing a given amount of activated carbon and using it multiple times, the efficiency of removing purines is further improved.

[0033] (2) The second low-purine sake The second low-purine sake of the present invention is sake having a purine concentration of 0.5 mg / dL or less and a guanine concentration of 0.002 mg / dL or more, as defined by the Liquor Tax Act of Japan. The preferred ranges and measurement methods for the purine concentration, glucose concentration, carbohydrate concentration, alcohol content, and acidity are as explained for the first sake of the present invention.

[0034] The guanine concentration is 0.002 mg / dL or more relative to the total volume of sake, but can also be 0.01 mg / dL or more, 0.03 mg / dL or more, 0.06 mg / dL or more, 0.07 mg / dL or more, or 0.15 mg / dL or more. Within this range, sake will have a full body even if the total amount of purines is low. Additionally, the guanine concentration can be 0.5 mg / dL or less, 0.4 mg / dL or less, 0.3 mg / dL or less, or 0.2 mg / dL or less relative to the total volume of sake. Within this range, sake will not have the bitterness of guanine. The ratio (%) of the amount of guanine to the total amount of purines is as described for the first sake of the present invention.

[0035] The guanine concentration can be 0.15μg / dL or more, 0.75μg / dL or more, 2.2μg / dL or more, 4.44μg / dL or more, 5.25μg / dL or more, or 10.5μg / dL or more per alcohol by volume. Within this range, sake will have a full body even if the total amount of purines is low. The guanine concentration can be 0.037mg / dL or less, 0.03mg / dL or less, 0.022mg / dL or less, or 0.015mg / dL or less per alcohol by volume. Within this range, sake will not taste bitter due to guanine.

[0036] The guanine concentration is determined by hydrolyzing the purines contained in the test sake with perchloric acid or the like, and then quantifying the concentration using LC-MS / MS (Japan Food Research Laboratories: "Guidelines for trace analysis of purines in alcoholic beverages").

[0037] The second low-purine sake of the present invention is sake as defined by the Liquor Tax Law of Japan, and is therefore sake produced by brewing. The sake of the present invention is preferably a designated name sake among the sakes as defined by the Liquor Tax Law of Japan. Furthermore, the sake of the present invention preferably does not contain brewed alcohol, and more preferably is a designated name sake that does not contain brewed alcohol, i.e., junmai sake, junmai ginjo sake, junmai daiginjo sake, or special junmai sake. Also, like the first low-purine sake of the present invention, it may be bottled sake.

[0038] In the second production of low-purine sake of the present invention, by using heat-treated rice koji in a normal sake brewing method and adding rice koji and steamed rice together with glucoamylase, it is possible to achieve a purine concentration of 0.5 mg / dL or less and a guanine concentration of 0.002 mg / dL or more. The heat treatment may be carried out at 70 to 100°C, preferably 80 to 90°C, for 1 to 60 minutes, preferably 5 to 20 minutes. In the production of the second low-purine sake of the present invention, the purine concentration is reduced by using heat-treated rice koji or the like, so activated charcoal treatment may or may not be performed. The activated charcoal treatment is as explained for the first sake. EXAMPLES

[0039] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these. (1) Quantification method General analysis method for sake The quality of commercially available sake and brewed alcohol was analyzed. Various parameters were analyzed based on the provisions of "3. Sake" in the "Standard Analysis Methods of the National Research Institute of Brewing" (November 4, 2010, http: / / www.nrib.go.jp / data / nribanalysis.htm) established by the National Research Institute of Brewing. Specifically, the alcohol content was measured based on "3-4 Alcohol content A)-2 Vibration density meter method" and the acidity was measured based on "3-5 Total acidity."

[0040] How to measure glucose concentration The glucose concentration was measured according to the National Tax Agency's prescribed analytical method "3-10 Glucose."

[0041] How to measure carbohydrate concentration The value obtained by subtracting protein from the extract content (extract content - protein) was used as the "simplified calculated carbohydrate content." Carbohydrate content is the value obtained by subtracting protein, lipids, dietary fiber, and ash from the extract content. In sake, lipids, dietary fiber, and ash content are negligible compared to carbohydrates and protein, so "extract content - protein" can be used as a parameter that indirectly indicates carbohydrate content.

[0042] How to measure extract The extract content was measured according to the National Tax Agency's prescribed analytical method "3-7 Extract Content".

[0043] How to measure purine concentration The purine content in sake in each example was measured by hydrolysis with perchloric acid, followed by measuring the concentration or amount of adenine, guanine, hypoxanthine, and xanthine using LC-MS / MS, and the sum of these concentrations was taken as the total purine concentration or amount. Quantitative analysis was performed based on the "Guide to Microanalysis of Purines in Alcoholic Beverages" by the Japan Food Research Laboratories (including analysis commissioned to the Japan Food Research Laboratories).

[0044] Methylene blue staining rate The yeast density of the mash is about 2×10 8 The yeast was diluted appropriately with 0.9% saline to a concentration of 100 (yeast count / ml). 4.5 ml of 0.02% methylene blue solution was mixed with 4.5 ml of phosphate buffer (pH 4.6), to which 1 ml of the yeast dilution was added. Within 5 minutes of mixing, the yeast count in 50 compartments of a fixed volume was counted under a microscope using a Thoma hemocytometer (EKDS). The methylene blue staining rate (%) is the ratio of the number of yeast stained blue to the total number of yeast x 100.

[0045] (2) Sake production Comparative Example 1 A four-stage brewing process was carried out using 100g of total rice (20% koji rice by weight), a water ratio of 170%, and Kyokai yeast K-901 strain yeast. Domestic rice with a polishing ratio of 78% was used for the koji rice and koji rice. The rice koji and kake rice were mixed together to prepare the liquefied rice. Fermentation was carried out at a temperature of 15°C, and the sake was transferred to the tank on the 16th day after brewing. The resulting sake was then mixed with 3.6g of activated carbon per liter (for sake brewing, steam activated, average fine particle size 3.2μm, average specific surface area: 1110m2). 2 The resulting sake was contacted with 1.5g / g of malt at 15°C, filtered, and pasteurized to obtain sake. The alcohol content of the resulting sake was 18% or higher. The resulting sake was pure rice sake, with an acidity (total acidity) of 1 or higher and a glucose concentration of 0.5g / dL or higher. The sugar content was 2.0g / dL or higher.

[0046] Example 1 In Comparative Example 1 (20% by weight of koji rice), the koji rice was changed to 6% by weight of the total rice, and a glucoamylase enzyme preparation (Amano Enzyme glucoamylase enzyme preparation) was used in combination with the rice koji and rice used for brewing. Sake was produced in the same manner as in Comparative Example 1. The glucoamylase enzyme preparation was added so that the glucoamylase activity was equivalent to that of the rice koji in Comparative Example 1. The alcohol content was 18% or more. The resulting sake was a normal sake (sake other than sake with a specific name) to which no brewer's alcohol was added, with an acidity (total acidity) of 1 or more and a glucose concentration of 0.5 g / dL or more. The sugar content was 2.0 g / dL or more. Since the ratio of koji rice was lower than in Comparative Example 1, fermentation was controlled so that the yeast would not die, and the methylene blue staining rate (yeast death rate) of the mash on the 13th day of fermentation was less than half that of Comparative Example 1.

[0047] Example 2 In Comparative Example 1, a mixture of rice koji and liquefied rice was heated at 81 to 86°C for 10 minutes to be used as rice koji and rice, and glucoamylase (Amano Enzyme glucoamylase enzyme preparation) was used in combination with the rice koji and rice. Sake was produced in the same manner as in Comparative Example 1. The glucoamylase enzyme preparation was added so that the glucoamylase activity was equivalent to that contained in the rice koji in Comparative Example 1. The alcohol content was 18% or more. The obtained sake was pure rice sake, with an acidity (total acidity) of 1 or more and a glucose concentration of 0.5 g / dL or more. The sugar content was 2.0 g / dL or more. Since heated koji rice was used, fermentation was controlled in the same manner as in Example 1 so that the yeast would not die, and the methylene blue staining rate (yeast death rate) of the mash on the 13th day of fermentation was less than half that of Comparative Example 1.

[0048] The methylene blue staining rate of the mash on the 13th day of fermentation is shown in Table 1. [Table 1]

[0049] (3) Evaluation results Table 2 shows the concentrations of each component (immediately after pressing and immediately after activated charcoal treatment) of sake from each example that was subjected to pressing, activated charcoal treatment, and then water was added to adjust the alcohol content to 13.5%. The numbers in parentheses in Table 2 are the values ​​obtained by dividing the concentration of each component by 13.5%. As shown in Table 2, the percentage of guanine in the total purine content was 0.22÷1.02=0.217 (21.7%) for the sake from Comparative Example 1 after activated charcoal treatment, and similarly calculated to be 16.2% for the sake from Example 1 after activated charcoal treatment, and 43.8% for the sake from Example 2 after activated charcoal treatment. [Table 2] By reducing the death rate of yeast during fermentation, preparing rice koji and rice with glucoamylase, and keeping the koji ratio below 15%, it was possible to brew sake with a purine concentration of 0.5mg / dL or less. In addition, by reducing the death rate of yeast during fermentation, preparing rice koji and rice with glucoamylase, and using heat-treated koji rice, it was possible to brew sake with a purine concentration of 0.5mg / dL or less and a guanine concentration of 0.002mg / dL or more.

[0050] Furthermore, seven expert panel members evaluated the aroma and flavor of each example of sake (watered down to an alcohol content of 13.5%) and found no difference in the aroma and flavor of the sake from Example 1, Example 2, and Comparative Example 1. The sensory evaluation method for the resulting sake was in accordance with National Tax Agency disclosure documents, Chapter 1, Product Knowledge of Alcoholic Beverages, Section 4, Sake Tasting Method, and the quality of the sake was scored using a 5-point scale (1 point: excellent, 2 points: good, 3 points: average, 4 points: slightly questionable, 5 points: questionable) (National Tax Agency website: https: / / www.nta.go.jp / taxes / sake / hambai / moderutekisuto / pdf / pdf / h28_02_2.pdf), with t-test confirming that there were no significant differences. [Industrial Applicability]

[0051] The sake of the present invention has a very low purine concentration but has a good flavor and aroma, making it a sake of high commercial value.

Claims

1. Sake other than sake with a specific name, as defined by the Liquor Tax Law of Japan, that has a purine concentration of 0.5 mg / dL or less, does not contain brewed alcohol, and has a carbohydrate concentration of more than 1.5 g / dL.

2. Sake as defined by the Liquor Tax Law of Japan has a purine concentration of 0.5 mg / dL or less, a guanine concentration of 0.002 mg / dL or more, does not contain brewed alcohol, and has a carbohydrate concentration of more than 1.5 g / dL.

3. The method for producing sake having a purine concentration of 0.5 mg / dL or less and a carbohydrate concentration of more than 1.5 g / dL comprises preparing mash with a koji ratio of less than 15% and brewing the mash without adding brewer's alcohol.

4. A method for producing sake having a purine concentration of 0.5 mg / dL or less, a guanine concentration of 0.002 mg / dL or more, and a carbohydrate concentration of more than 1.5 g / dL by brewing without adding brewer's alcohol.

5. A method for producing sake having a purine concentration of 0.5 mg / dL or less and a guanine concentration of 0.002 mg / dL or more by brewing using heat-treated rice koji.

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