JP3573532B2

JP3573532B2 - Production method of highly aromatic liquors

Info

Publication number: JP3573532B2
Application number: JP19533495A
Authority: JP
Inventors: 典雄福田; 幹雄平松
Original assignee: 嘉美心酒造株式会社
Priority date: 1995-07-31
Filing date: 1995-07-31
Publication date: 2004-10-06
Anticipated expiration: 2015-07-31
Also published as: JPH0937757A

Description

【０００１】
【発明の属する技術分野】
本発明は、香気成分を多く含有して香味良好な酒類の製造方法に関するものである。
【０００２】
【従来の技術】
酒類の製造において、内容物の均一化や発酵初期のガス抜きのために、人力（カイ入れ）や空気撹拌機等による混合が行われている。醸造物の発酵ガス中に含まれる香気成分の大部分を発酵醪中に回収できる発酵槽が、実開昭５７−６５１００号により提案されている。また、回収した香気成分を他の酒類または食品に付与することが、実開平２−７６５６６号により提案されている。更に実開平４−１３６１００号には、容器に撹拌装置を設置し、外部よりガスを吹き込むことが可能な酒造米液化醪の発酵装置が提案されている。
【０００３】
一方、最近の研究で、発酵中の溶存酸素は酵母の増殖のために必要であるが、過剰に存在すると、香気成分生成を阻害することが明らかになっている（発酵工学７０３６１〜３６９頁，１９９２やバイオサイエンスとインダストリー４７Ｎｏ１０，１９８９）。また、発酵によって生じる溶存炭酸ガスは酵母の増殖を阻害することが明らかになっている（醸造協会誌８８（４）３１９〜３２５頁１９９３，発酵工学６８２６１１９９０）。
【０００４】
【発明が解決しようとする課題】
現在、酒類製造に通常使用されている形状の発酵容器では、溶存ガス濃度をコントロールするのは難しい。前述の実開昭５７−６５１００号、実開平２−７６５６６号の方法は、生成した香気成分の揮散による減少を防止することに主眼が置かれ、酵母による香気成分生成量の積極的な増加は行われていない。実開平４−１３６１００号の発酵装置は、完全密閉になっていないし、吹き込みガスの種類についても特定していない。その上、製品の香気成分について言及していない等の問題点がある。
【０００５】
【課題を解決するための手段】
そこで、発酵中の溶存ガス濃度をコントロールすることが可能な発酵装置を使用し、香気の高い酒類の製造方法を確立した。すなわち、ガス放出管と撹拌機を取付けた密閉発酵装置を用いて、該装置の原料投入口より液化・糖化・アミノ化処理した後に圧搾して得られる糖化液を投入し、空気を遮断して発生する炭酸ガスを撹拌下に液中から抜きながら固液分離発酵をすることを特徴とする高香気酒類の製造方法である。
【０００６】
上記発酵装置を用いて、糖化液に無毒性かつ不溶性の浮遊物質あるいは粉砕物を加えて、同様に空気を遮断して撹拌下に発酵させると、更に高香気の酒類を製造することができる。浮遊物質あるいは粉砕物としては活性炭、骨炭、蒸米、米粉、米麹粉、セルロース粉末、ケイソウ土、シリカゲルなどが挙げられる。なかでも、活性炭、木炭、骨炭などの粉末炭が好ましい。この製造方法は、清酒製造に限らず総ての酒類製造に応用できる。しかしながら、この製造方法の効果は、固液混合発酵よりも固液分離発酵に応用するほうが、後の実施例２（図６）と実施例４（図９）の対比で明らかなように、はるかに大きくなる。
【０００７】
【発明の実施の形態】
本発明の方法に使用する好適な発酵装置の例を図１に示す。図１から明らかなように、発酵容器１の上部にフタ２があり、これに撹拌機３とガス放出管４とが取付けられている。フタ２を閉めれば、ガス放出管４の通路以外は密閉状態となり、外部空気と遮断される。そして発酵は撹拌下で行なわれ、発酵中に発生する炭酸ガスは撹拌により速やかに上部空間へ移動し、ガス放出管４から外部へ放出される。なお、フタ２は図中一点鎖線で示すように、原料投入口５として別個に設け、撹拌機３やガス放出管４を発酵容器１に対して固定式に設置してもよい。
【０００８】
【実施例】
以下実施例及び比較例によって本発明の方法を詳細に説明する。９１％精白米及び７０％精麦の大麦を原料として、液化・糖化酵素の他にプロテアーゼ酵素（Ｈ３−天野グルコチーム＃２０，０００，プロテアーゼＭＳ，ＸＰ−４１５）を添加し、液化・糖化・アミノ化処理した後、圧搾して糖化液を得た。この糖化液（５０ｌ）に酵母を添加し、常法に従って１５℃で、以下の発酵試験を実施した。なお、固液混合発酵は、圧搾処理を省略し、糖化醪（５０ｌ）を使用した。撹拌はフジ式撹拌機を使用し、撹拌速度は２５０ｒｐｍで連続運転した。
【０００９】
実施例１
図１に示した発酵装置に糖化液を入れ、協会７０１号活性酵母を添加して密閉型発酵装置で発酵させた。比較例として、フタを取り除いた開放型発酵装置に、同量の糖化液と酵母を添加して発酵させた。この場合はいずれも撹拌発酵である。
【００１０】
発酵初期の溶存酵素濃度の変化を経時的に測定し、図２に示した。発酵開始時（０時間）では密閉型で５．４６ｐｐｍに対して開放型で５．８０ｐｐｍ、８．５時間後には密閉型で検出されなくなったのに対して開放型で３．５０ｐｐｍの値を示した。このように、開放型発酵装置で撹拌して発酵すると、過剰の酸素が発酵醪中に混入することが明らかになった。
【００１１】
香気成分生成量の変化を経時的に測定し、図３に酢酸イソアミル量を、図４にイソアミルアルコール量を示した。吟醸香の主要香気成分とされる酢酸イソアミルは、３日目で違いが認められ、密閉型の方が高く推移した。７日目で比較すると、開放型で８．１ｐｐｍに対して密閉型で１３．３ｐｐｍとなり、約１．６倍生成した。イソアミルアルコールは４日目位までは有意差がなく、それ以降になると密閉型は開放型に比べて低く推移した。したがって、官能評価の指標となる酢酸イソアミル（Ｅ）とイソアミルアルコール（Ａ）との比（Ｅ／Ａ×１００）の値は、７日後において開放型で６．５に対して密閉型で１１．３の値を示し、約１．７倍となった。
【００１２】
このように、撹拌して発酵すると、密閉型の方が開放型発酵装置より製成酒の香気成分生成量が大きくなることが明らかになった。その原因として、開放型発酵装置では、過剰の酵素が醪中に存在し、香気成分生成を阻害していること。また、開放型では、発酵中に生成した香気成分が揮散により減少することも考えられた。
【００１３】
実施例２
次に、図１に示した発酵装置（密閉型発酵装置）を用いて、撹拌発酵させた。比較例として、撹拌を行っていないもの（静置発酵醪）と撹拌を行い、粉末活性炭素（以下、粉末炭と略記）を添加したもの（粉末炭添加・撹拌発酵醪）の３通りについて発酵試験を実施した。粉末炭を添加することについては、すでに、特開平２−８６７６１号で提案済である。
【００１４】
発酵中の溶存炭酸ガス濃度の変化を経時的に測定し、図５に示した。静置醪で３日目に約０．３％を示したのに対して、撹拌醪で４日目に最高値約０．２％となり、撹拌することにより醪中の溶存炭酸ガス濃度は低く保たれること。また、粉末炭添加によりさらに低く保たれることが明らかになった。
【００１５】
発酵７日目の酵母増殖量を比較して表１に示した。静置醪で０．９１（×１０^８ｃｅｌｌｓ／ｍｌ）に対して、撹拌醪で３．２（×１０^８ｃｅｌｌｓ／ｍｌ）、さらに粉末炭添加により３．５（×１０^８ｃｅｌｌｓ／ｍｌ）に増加することが明らかになった。
【００１６】
【表１】

【００１７】
発酵中の香気成分生成量の変化を経時的に測定し、図６に酢酸イソアミル量、図７にイソアミルアルコール量をそれぞれ示した。酢酸イソアミル、イソアミルアルコール生成量は共に、撹拌することにより著しく増加した。吟醸香の主要香気成分とされる酢酸イソアミル生成量は、７日目で比較すると、静置で４．２ｐｐｍに対して、撹拌で１３．３ｐｐｍ、更に粉末活性炭を添加すると３５．１ｐｐｍにも増加した。また、官能評価の指標となるＥ／Ａ×１００の値も、静置で６．７に対し、撹拌で１１．６、さらに粉末活性炭添加により２４．５に増加した。
【００１８】
このように、密閉型発酵装置を用いて撹拌すると、先に図５に示したように、酵母の増殖を阻害するといわれている醪中の溶存炭酸ガス濃度を低く保つことが可能となり、この発酵醪中の溶存炭酸ガスの減少により、表１に示すように酵母増殖量が増加している。この酵母増殖量の増加により、図６，図７のように、香気成分生成量が増加したと考えられる。
【００１９】
実施例３
大麦を原料とした糖化液を用いて、実施例２と同様、静置と撹拌発酵について発酵試験を実施し、酢酸イソアミル生成量を比較して、図８に示した。７日後には静置で７．２５ｐｐｍに対して、撹拌で１５．４６ｐｐｍとなり、約２倍量生成した。このように、大麦を使用した酒類においても、白米を使用した清酒と同様の効果が認められた。
【００２０】
実施例４
固液混合発酵において、実施例２と同様に静置と撹拌発酵について発酵試験を実施し、濾液について酢酸イソアミル生成量を比較して図９に示した。静置で１．３１ｐｐｍに対して、撹拌で３．５５ｐｐｍとなり、約２．７倍量生成した。このように、固液混合発酵においても、固液分離発酵と同様の効果が認められた。
【００２１】
以上実施例２〜４の結果から明らかなように、従来、発酵過程において、静置発酵が行なわれていたが、本発明のように、ガス放出管と撹拌装置を取付けた密閉容器中で発酵中の溶存ガス濃度をコントロール可能な発酵容器を使用すると、香気の高い酒類が製造でき、粉末活性炭のような浮遊物質あるいは粉砕物の存在下では更に高香気な酒類となるのである。
【００２２】
【発明の効果】
本発明の方法により、熟練した製造技術を必要とせず、溶存ガス濃度をコントロールすることにより、簡単に香気の高い酒類が製造できる。したがって、酒類の品質要求に広く適応できることとなった。
【図面の簡単な説明】
【図１】本発明方法に使用する発酵装置の断面略図である。
【図２】発酵日数と溶存酸素量との関係を示すグラフである。
【図３】発酵日数と酢酸イソアミル量との関係を示すグラフである。
【図４】発酵日数とイソアミルアルコール量との関係を示すグラフである。
【図５】発酵日数と溶存炭酸ガス量との関係を示すグラフである。
【図６】発酵日数と酢酸イソアミル量との関係を示すグラフである。
【図７】発酵日数とイソアミルアルコール量との関係を示すグラフである。
【図８】発酵日数と酢酸イソアミル量との関係を示すグラフである。
【図９】発酵日数と酢酸イソアミル量との関係を示すグラフである。
【符号の説明】
１発酵容器
２フタ
３撹拌機
４ガス放出管
５原料投入口[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for producing liquor having a good flavor by containing a large amount of aroma components.
[0002]
[Prior art]
BACKGROUND ART In the production of alcoholic beverages, mixing with a human power (introduction), an air stirrer, or the like is performed in order to homogenize contents and degas at the beginning of fermentation. A fermenter capable of recovering most of the aroma components contained in the fermentation gas of the brewed product in the fermentation mash is proposed in Japanese Utility Model Laid-Open No. 57-65100. Further, it is proposed by Japanese Utility Model Laid-Open No. 2-76666 to apply the recovered flavor component to other alcoholic beverages or foods. Further, Japanese Utility Model Application Laid-Open No. 4-136100 proposes a fermentation apparatus for sake brewed rice liquefied mash, in which a stirrer is installed in a container and gas can be blown from the outside.
[0003]
On the other hand, recent studies have revealed that dissolved oxygen during fermentation is necessary for the growth of yeast, but that when present in excess, it inhibits the generation of aroma components (see Fermentation Engineering 70 pp. 361-369). , 1992 and Bioscience and Industry 47 No 10, 1989). In addition, it has been clarified that dissolved carbon dioxide gas produced by fermentation inhibits the growth of yeast (Journal of the Brewing Association, 88 (4), pp. 319-325, 1993, Fermentation Engineering, 68, 261, 1990).
[0004]
[Problems to be solved by the invention]
At present, it is difficult to control the concentration of dissolved gas in a fermentation vessel of a shape usually used for liquor production. The methods of the aforementioned Japanese Utility Model Laid-Open No. 57-65100 and Japanese Utility Model Application Laid-Open No. 2-76566 focus on preventing the generated fragrance components from being reduced by volatilization. Not done. The fermentation apparatus of Japanese Utility Model Laid-Open No. 4-136100 is not completely sealed, and does not specify the type of gas to be blown. In addition, there is a problem that the flavor component of the product is not mentioned.
[0005]
[Means for Solving the Problems]
Therefore, a fermentation apparatus capable of controlling the concentration of dissolved gas during fermentation was used to establish a method for producing highly aromatic liquors. That is, using a closed fermentation apparatus equipped with a gas discharge pipe and a stirrer, saccharified liquid obtained by squeezing after liquefaction, saccharification, amination treatment from the raw material input port of the apparatus, and then shut off the air Expel the carbon dioxide generated from the liquid during stirring is high aroma liquor manufacturing method characterized by be Rukoto the solid-liquid separation fermentation.
[0006]
When a non-toxic and insoluble suspended substance or crushed substance is added to the saccharified solution using the above-mentioned fermentation apparatus, and the air is shut off in the same manner and fermentation is performed with stirring, a savory liquor with higher aroma can be produced. Floating substances or pulverized substances include activated carbon, bone charcoal, steamed rice, rice flour, rice koji powder, cellulose powder, diatomaceous earth, silica gel, and the like. Among them, powdered charcoal such as activated charcoal, charcoal and bone charcoal is preferable. This production method is applicable not only to sake production but also to all sake production. However, the effect of this production method is far greater when applied to solid-liquid separation fermentation than to solid-liquid mixed fermentation, as is apparent from a comparison between Example 2 (FIG. 6) and Example 4 (FIG. 9). Become larger.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
FIG. 1 shows an example of a suitable fermentation apparatus used in the method of the present invention. As is clear from FIG. 1, a lid 2 is provided at the upper part of the fermentation vessel 1, and a stirrer 3 and a gas discharge tube 4 are attached to the lid 2. When the lid 2 is closed, the portion other than the passage of the gas discharge tube 4 is in a sealed state, and is shut off from the outside air. The fermentation is performed with stirring, and the carbon dioxide gas generated during the fermentation is promptly moved to the upper space by the stirring and discharged from the gas discharge pipe 4 to the outside. In addition, the lid 2 may be separately provided as a raw material input port 5 as shown by a dashed line in the figure, and the stirrer 3 and the gas discharge pipe 4 may be fixedly provided to the fermentation vessel 1.
[0008]
【Example】
Hereinafter, the method of the present invention will be described in detail with reference to Examples and Comparative Examples. A liquefaction / saccharification / amino acid is prepared by adding a protease enzyme (H3-Amano glucozyme # 20,000, protease MS, XP-415) in addition to the liquefaction / saccharification enzyme using 91% polished rice and 70% polished barley as a raw material. After the saccharification treatment, the mixture was pressed to obtain a saccharified solution. Yeast was added to this saccharified solution (50 l), and the following fermentation test was carried out at 15 ° C. according to a conventional method. In the solid-liquid mixed fermentation, the squeezing process was omitted, and saccharified moromi (50 l) was used. The stirring was performed using a Fuji stirrer, and the stirring speed was continuously operated at 250 rpm.
[0009]
Example 1
The saccharified solution was put into the fermentation apparatus shown in FIG. 1, and the active yeast of No. 701 was added to ferment the mixture in a closed fermentation apparatus. As a comparative example, the same amount of saccharified solution and yeast were added to an open fermenter from which the lid was removed, and fermentation was performed. In this case, all are stirring fermentations.
[0010]
Changes in the dissolved enzyme concentration at the beginning of fermentation were measured over time and are shown in FIG. At the start of fermentation (0 hours), the closed type was 5.80 ppm compared to 5.46 ppm in the closed type, and after 8.5 hours, it was not detected in the closed type. Indicated. As described above, it was revealed that when fermentation was performed with stirring in an open fermentation apparatus, excess oxygen was mixed into the fermented mash.
[0011]
The change in the amount of the generated fragrance component was measured over time. FIG. 3 shows the amount of isoamyl acetate, and FIG. 4 shows the amount of isoamyl alcohol. The difference in isoamyl acetate, which is the main fragrance component of Ginjo-scent, was recognized on the third day, and the sealed type remained higher. When compared on the 7th day, it was found to be 8.1 ppm in the open type and 13.3 ppm in the closed type, which was approximately 1.6 times the production. Isoamyl alcohol had no significant difference up to the fourth day, and thereafter, the closed type was lower than the open type. Therefore, the value of the ratio of isoamyl acetate (E) to isoamyl alcohol (A) (E / A × 100), which serves as an index of sensory evaluation, is 6.5 for the open type and 7 for the closed type after 7 days. 3, which is about 1.7 times.
[0012]
Thus, it was revealed that when fermenting with stirring, the amount of aroma components produced in the brewed sake becomes larger in the closed type than in the open type fermenter. The reason for this is that in an open fermenter, excess enzyme is present in the mash and inhibits the generation of aroma components. Moreover, in the open type, it was considered that the aroma components generated during the fermentation were reduced by volatilization.
[0013]
Example 2
Next, stirring fermentation was performed using the fermentation apparatus (closed fermentation apparatus) shown in FIG. As a comparative example, three types of fermentation were performed: one without stirring (static fermentation mash) and one with stirring and powdered activated carbon (hereinafter abbreviated as powdered charcoal) The test was performed. The addition of powdered coal has already been proposed in Japanese Patent Application Laid-Open No. 2-86661.
[0014]
Changes in the concentration of dissolved carbon dioxide during fermentation were measured over time and are shown in FIG. While the static mash showed about 0.3% on the third day, the stirred mash reached a maximum of about 0.2% on the fourth day, and the stirring reduced the dissolved carbon dioxide concentration in the mash. To be kept. In addition, it became clear that it could be kept lower by adding powdered charcoal.
[0015]
Table 1 shows a comparison of yeast growth on the 7th day of fermentation. In static置醪0.91 relative to ^{(× 10 8 cells / ml)} , 3.2 (× 10 8 cells / ml) in a stirred mash, by addition charcoal powder added ^{3.5 (× 10 8 cells / ml} ) It is clear that it will increase.
[0016]
[Table 1]

[0017]
Changes in the amount of aroma components produced during fermentation were measured over time, and FIG. 6 shows the amount of isoamyl acetate and FIG. 7 shows the amount of isoamyl alcohol. Both the production amount of isoamyl acetate and isoamyl alcohol increased remarkably by stirring. On the 7th day, the production amount of isoamyl acetate, which is the main fragrance component of Ginjo-scent, increased from 4.2 ppm at rest, to 13.3 ppm with stirring, and to 35.1 ppm when powdered activated carbon was added. did. In addition, the value of E / A × 100, which is an index of sensory evaluation, was increased from 16.7 by standing, to 11.6 by stirring, and 24.5 by addition of activated carbon powder.
[0018]
In this way, by stirring using the closed fermentation apparatus, it is possible to keep the concentration of dissolved carbon dioxide in the mash, which is said to inhibit the growth of yeast, low as shown in FIG. As shown in Table 1, the amount of yeast multiplication has increased due to the decrease in the dissolved carbon dioxide in the mash. It is considered that this increase in the amount of yeast growth increased the amount of aroma components produced, as shown in FIGS.
[0019]
Example 3
Using a saccharified solution using barley as a raw material, a fermentation test was carried out on stationary and stirred fermentation in the same manner as in Example 2, and the amount of isoamyl acetate produced was compared. The results are shown in FIG. After 7 days, the amount was 15.46 ppm with stirring compared to 7.25 ppm with standing, which was about twice as much. Thus, the effect similar to the sake using white rice was recognized also in the alcoholic beverage using barley.
[0020]
Example 4
In the solid-liquid mixed fermentation, a fermentation test was carried out on the stationary and stirred fermentation in the same manner as in Example 2, and the amount of isoamyl acetate produced in the filtrate was compared and shown in FIG. With stirring, it became 3.55 ppm with respect to 1.31 ppm, which was about 2.7 times the amount produced. Thus, the same effect as the solid-liquid separation fermentation was observed in the solid-liquid mixed fermentation.
[0021]
As is clear from the results of Examples 2 to 4, static fermentation was conventionally performed in the fermentation process. However, as in the present invention, fermentation was performed in a closed vessel equipped with a gas discharge tube and a stirring device. By using a fermentation vessel capable of controlling the concentration of dissolved gas in the liquor, alcoholic beverages with a high aroma can be produced, and in the presence of suspended substances such as powdered activated carbon or pulverized substances, alcoholic beverages with a higher aroma can be obtained.
[0022]
【The invention's effect】
According to the method of the present invention, a highly aromatic liquor can be easily produced by controlling the dissolved gas concentration without requiring a skilled production technique. Therefore, it can be widely adapted to the quality requirements of alcoholic beverages.
[Brief description of the drawings]
FIG. 1 is a schematic sectional view of a fermentation apparatus used in the method of the present invention.
FIG. 2 is a graph showing the relationship between fermentation days and dissolved oxygen content.
FIG. 3 is a graph showing the relationship between the number of fermentation days and the amount of isoamyl acetate.
FIG. 4 is a graph showing the relationship between the number of fermentation days and the amount of isoamyl alcohol.
FIG. 5 is a graph showing the relationship between the number of fermentation days and the amount of dissolved carbon dioxide.
FIG. 6 is a graph showing the relationship between the number of fermentation days and the amount of isoamyl acetate.
FIG. 7 is a graph showing the relationship between the number of fermentation days and the amount of isoamyl alcohol.
FIG. 8 is a graph showing the relationship between the number of fermentation days and the amount of isoamyl acetate.
FIG. 9 is a graph showing the relationship between the number of fermentation days and the amount of isoamyl acetate.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Fermentation container 2 Lid 3 Stirrer 4 Gas discharge pipe 5 Raw material inlet

Claims

Using a closed fermentation apparatus equipped with a gas discharge tube and a stirrer, saccharified liquid obtained by squeezing after liquefaction, saccharification, and amination treatment is input from the raw material input port of the apparatus, and the air is cut off to generate. process for producing a high aroma liquor, wherein to Rukoto the solid-liquid separation fermentation while bleeding from the liquid with stirring carbon dioxide.

Using a closed fermentation apparatus equipped with a gas discharge tube and a stirrer, saccharified liquid and powdered charcoal are charged from the raw material input port of the apparatus, and while the air is cut off, carbon dioxide generated is removed from the liquid under stirring. process for producing a high aroma liquor, wherein to Rukoto the solid-liquid separation fermentation.