JP3725295B2

JP3725295B2 - Liquor production method and liquor

Info

Publication number: JP3725295B2
Application number: JP13162397A
Authority: JP
Inventors: 恒辻村; 一正鈴木
Original assignee: San Ei Sucrochemical Co Ltd
Current assignee: San Ei Sucrochemical Co Ltd
Priority date: 1997-05-07
Filing date: 1997-05-07
Publication date: 2005-12-07
Anticipated expiration: 2017-05-07
Also published as: JPH10304864A

Description

【０００１】
【発明の属する技術分野】
【０００２】
本発明は、酒類の製造法及び酒類に関する。
【０００３】
更に詳しくは、穀物類、糖類を基質として予め所定の条件（グルコース濃度、アルコール濃度、酵母数等）まで発酵を行った醪（前発酵醪）に、密閉型発酵槽内で外部より予め殺菌された澱粉糖類、穀物の糖化物、果汁等を連続的に注入し、所定の条件で発酵を行い（主発酵）、主発酵と並行して、連続注入量に見合う発酵物（主発酵醪）を別タンクに抜き出して、温度を徐々に下げながら後熟（後発酵）を行うことを特徴とする、新規な酒類の製造法及び酒類に関するものである。
【０００４】
【従来の技術】
【０００５】
従来から、酵母による発酵のみで高アルコール濃度（１５〜２０％）の酒類を製造する方法として、わが国に於ける清酒の製造方法がある。
【０００６】
清酒の製造は、主に並行複発酵方式と呼ばれている方法により行われる。該並行複発酵方式は、発酵工程において、米麹による米の糖化と酵母によるその糖化生成物である糖類の発酵を同時に行うことにより、酵母のアルコール発酵に好条件のグルコース濃度を維持しつつ発酵を行う方法である。
【０００７】
この方法をとることにより、酵母のアルコール発酵に於ける濃糖圧迫、または欠乏状態を防止してアルコール濃度１８％以上の高濃度アルコールの清酒ができる。
【０００８】
並行複発酵方式を採用した酒類の製造は、世界を見ても我が国の清酒はその典型的なものである。
【０００９】
実際には、この並行複発酵を実施するため、現在では全て回分方式が採用されているため、各々仕込み毎に細心の注意を払ってこれを実施している。
【００１０】
例えば、清酒製造においては、製麹、酒母調製、初添、仲添、留添、等の複雑な工程を通じて、低温において雑菌汚染の防止、糖類の濃度調整、酒質の調整等を行っている。
【００１１】
また、これら全工程を管理するために関連する要因として、酒米の性質、発酵に使用する水の性質、麹のでき具合、酵母の種類、発酵温度と発酵経過の観察、雑菌汚染の防止等を考慮する必要がある。
【００１２】
従って、清酒の製造法においては、熟練した杜氏の勘と経験により、これらの製造が実施されている。
【００１３】
また、最近はコンピューター制御による清酒製造の自動化も行われている。
【００１４】
【発明が解決しようとする課題】
【００１５】
しかしながら、従来の技術では、発酵原料の穀物等を糖化の際に、通常は麹、時には糖化酵素を用いて穀物等を糖化させつつアルコール発酵を並行して行わせるため、発酵原料が目的とする酒類により限定されること、発酵管理の要因が多いために酒類製造には熟練度の高い作業者が要求されること及びその要因のどれかの条件が一つでも変化すればでき上がる酒質の変動を回避することは殆ど不可能であること及び製造される酒質を自由自在に管理することができないこと、酒類製造の全工程に於ける雑菌汚染に細心の注意を払う必要があり、このために条件変化に対応できる経済的な自動化が困難であったこと、等の問題点がある。
【００１６】
また、具体的には、例えば、清酒においては、熟練作業者である杜氏不足、清酒コストダウンの問題、消費ニーズに合った酒の製造販売、腐造防止の問題等がクローズアップされている。
【００１７】
さらに、大きな問題点として従来法は全て回分方式であり、発酵初期の基質濃度が高く、酵母数の未だ少ない、アルコール濃度の低い不安定な時期があり、雑菌による汚染や、酸の産生等が生ずるおそれがあり、この不安定な時期を回避するための手段が望まれている。
【００１８】
従って、本発明の目的は、製品品質が安定向上し、設備費及び自動化投資も容易であり、コストダウンが可能であり、杜氏の熟練に頼ることなく通常の労働者での生産が可能となり、各種穀物類、穀物の糖化物、澱粉糖類でも利用が可能となる、酒類の製造法を提供することにある。
【００１９】
【課題を解決するための手段】
【００２０】
本発明者は、上記課題を解決するため鋭意検討の結果、発酵タンクの密閉化と連続発酵化により上記危険時期の通過は連続発酵タンク稼働の初期（前発酵）のみとし、酵母も増殖し、アルコール濃度も所定濃度に達し、純グルコース濃度も適正な値になり、安定した発酵域に入った時点より基質の連続注入により連続発酵（主発酵）を行うことにより、容易にアルコール発酵が実施できることを見い出した。
【００２１】
更に、この方法により、杜氏の熟練無しに安全に酒造が行え、しかも、連続発酵を終えたものを個々のタンクに抜き出し後発酵（熟成）を行うことにより、味を整え酒質も一定で安定化し、１９％以上のアルコール濃度に達する事を見い出した。
【００２２】
そして、この様に連続の主発酵と回分式の後発酵を組み合わすことにより、初めてより安全で安定した酒造が杜氏の熟練を要せず容易にできることを見い出し、本発明を完成するに至った。
【００２３】
さらに、本発明に係る製造法は、種々の酒類にも応用できることを見い出した。
【００２４】
即ち、目的とする酒質に応じた前発酵醪を既知の方法（従来法）またはその他の方法により、充分管理された状況下で製造し、密閉型発酵槽を用いて、この前発酵醪に、殺菌された基質（糖液等）を添加し、グルコース濃度、アルコール濃度を一定に保つ様、基質の注入量、発酵温度を制御して発酵を行うことで、発酵液のアルコール濃度と連続的に添加される基質が殺菌されていることにより、雑菌汚染することなく長時間連続発酵を行うことができる事を見い出した。
【００２５】
そして、連続添加する基質の組成を調節することにより、でき上がる酒質を自由に管理できることを見い出した。
【００２６】
一方、連続添加している基質に見合う量の主発酵醪を個別のタンクに抜き出し、温度を徐々に下げながら後発酵を行うことにより、アルコール濃度を２〜４％上昇させ、後熟を行うことにより酒質の向上安定化を図ることができる。
【００２７】
即ち、基質として穀物類及びその糖化物、各種糖液等を用いることで、酒類製造の原料選択幅が広がり、また、連続的に一定条件（グルコース濃度、アルコール濃度、発酵温度等）で主発酵を行うため、発酵管理が単純化される。
【００２８】
前発酵工程は酵母数が少なく、醪容量（タンク容量）当たりのアルコール生産能力は一般に低い。本発明方法は、発酵工程に占める前発酵の比率が下がるので、発酵タンクの効率が向上し、生産能力が向上する。
【００２９】
さらに、主発酵において殺菌された基質を連続添加することから、雑菌汚染がない上に、連続添加する基質の組成を変えて酒質を管理し、後発酵を行うことにより、酒質の安定化とアルコール濃度の最終上昇を図ることができ、前項諸課題を解決できる。
【００３０】
本発明の課題を解決するための具体的な手段は、下記のとおりである。
【００３１】
第１に、酒類製造におけるアルコール発酵において、緩い撹拌装置を付した密閉式連続発酵槽で、基質を発酵させ醪を調製し、安定状態となった醪に基質を連続注入しながら、アルコール発酵の安定な条件であるアルコール濃度３〜１６％と純グルコース０．１〜１０％を保持し連続発酵を行うことで、主アルコール発酵を連続で行い、該主発酵醪より加えた基質に相当する量を順次抜き出し、小型の個々多数の後発酵槽へ移し、徐々に温度を低下させ低温で後発酵（後熟）を行うことを特徴とする、酒類の製造法。
【００３２】
尚、基質としてはあらゆる糖類、果汁、多糖類にあっては加水分解後、或いは麹やアミラーゼ等の酵素混合の形で使用できる。
【００３３】
第２に、酒類製造におけるアルコール発酵において、緩い撹拌装置を付した大型の密閉式連続発酵槽を使用し、穀物の麹、及び穀物の蒸煮物、或いは穀物の糖化液で数段段階的に仕込み発酵させ醪を調製し、安定状態となった醪に澱粉糖等の糖液を連続注入しながら、アルコール発酵の安定な条件であるアルコール濃度３〜１６％と純グルコース０．１〜１０％を保持し連続発酵を行うことで、主アルコール発酵を連続で行い、該主発酵醪より加えた糖液に相当する量を順次抜き出し、小型の個々多数の後発酵槽へ移し、徐々に温度を低下させ低温で後発酵（後熟）を行うことを特徴とする酒類の製造法。
【００３４】
尚、使用する澱粉糖の糖液は結晶ぶどう糖、液状ぶどう糖、高糖化水飴、低糖化水飴、マルトーズシラップ、イソマルトオリゴ糖含有液糖、結晶ぶどう糖工程のハイドロール、異性化糖、穀物の糖化液、α−スターチ及びα化した穀物の内１つ或いは複数を使用する。
【００３５】
第３に、酒類製造におけるアルコール発酵において、緩い撹拌装置を付した大型の密閉式連続発酵槽を使用し、米麹、及び蒸米、或いは米糖化液で清酒製造法の初添、仲添、留添の様に数段段階的に仕込み酵母が増殖し発酵が旺盛となった後、澱粉糖等の糖液を連続注入或いは分添加し、濃糖圧迫或いは飢餓状態にならない様、アルコール発酵の安定な条件のアルコール濃度が１２〜１５％、純グルコースが０．１〜１０％を保持する様に糖液を注入し、その注入量及び温度等の諸条件を制御し、連続発酵を行うことで、主アルコール発酵を連続で行い、該主発酵醪より加えた糖液に相当する量を順次抜き出し、小型の個々多数の後発酵槽へ移し、徐々に温度を低下させ低温で後発酵（後熟）を行うことを特徴とする酒類の製造法。
【００３６】
尚、使用する澱粉糖の糖液は結晶ぶどう糖、液状ぶどう糖、高糖化水飴、低糖化水飴、マルトーズシラップ、イソマルトオリゴ糖含有液糖、結晶ぶどう糖工程のハイドロール、異性化糖、穀物の糖化液、α−スターチ及びα化した穀物の内１つ或いは複数を使用する。
【００３７】
第４に、上記第２の酒類の製造法において、穀物が、大麦、或いは大麦と米とを混合したものである、上記第２に記載の酒類の製造法。
【００３８】
第５に、上記第１〜４の何れか一つに記載の酒類の製造法により製造された、酒類。
【００３９】
【実施例１】
【００４０】
本実施例では、酒類製造におけるアルコール発酵において通常使用する緩い撹拌装置を付した大型の密閉式連続発酵槽を使用し、撹拌装置を、１時間に１回の割合で３分間、３ｒｐｍで運転し、下記に説明するように実施した。
【００４１】
まず、日本醸造協会指定の酵母Ｋ−７０１（泡無し酵母）を純粋培養し、通常の清酒酵母仕込み方法に従って初添、仲添、留添の３段階仕込を行った。初添仕込時の酵母数は３．３×１０⁷ であった。留添後８日間経過し、アルコール濃度が向上し、醪が安定し、前発酵を終了した。
【００４２】
糖液の連続注入は、米麹と蒸米に汲水を加えて５５℃で糖化した米糖化液及び水飴（デキストリン）、糖液からなる液を醪に連続注入し、アルコール濃度１４〜１５％及び純グルコース２〜３％を保持しつつ、醪濃度１５℃±０．５で主アルコール発酵を３３日間連続して行った。醪中の酵母数は、平均１．５×１０⁸ であった。また、液の注入量は一日当たり連続発酵槽醪の６％とした。
【００４３】
そして、主発酵醪より加えた糖液に相当する量を順次抜き出し、小型の個々多数の後発酵槽へ移し、徐々に温度１４℃から５℃に低下させ、低温で後発酵（後熟）を８日間行った。
【００４４】
全使用原料中の米の使用比率は５２％であった。各使用原料使用比率（固形分比）は、麹米２０％、掛米３２％、水飴（デキストリン）１５％、糖液３３％であった。
【００４５】
上記の製造法により、アルコール分１９．０％の日本酒風酒類が得られた。
【００４６】
該日本酒風酒類は、日本酒度＋１３．０、酸度２．１、アミノ酸度１．５、エキス分（全糖）３．６、ｐＨ４．２７，粕歩合５．８％で、辛口であるがマイルドで飲み易く、日本酒通に受ける酒であった。
【００４７】
【実施例２】
【００４８】
本実施例では、実施例１と同様に、酒類製造におけるアルコール発酵において通常使用する緩い撹拌装置を付した大型の密閉式連続発酵槽を使用し、撹拌装置を、１時間に１回の割合で３分間、３ｒｐｍで運転し、下記に説明するように実施した。
【００４９】
まず、日本醸造協会指定の酵母Ｋ−７０１（泡無し酵母）を純粋培養し、通常の清酒酵母仕込み方法に従って初添、仲添、留添の３段階仕込を行った。初添仕込時の酵母数は３．１×１０⁷ であった。留添後７日間経過し、アルコール濃度が向上し、醪が安定し、前発酵を終了した。
【００５０】
糖液の連続注入は、米麹に汲水を加えて５５℃で糖化した米糖化液、麦麹に汲水を加えて５５℃で糖化した麦糖化液、及び水飴（デキストリン）、糖液からなる液を醪に連続注入し、アルコール濃度１４〜１５％及び純グルコース２〜３％を保持しつつ、醪濃度１５℃±０．５で主アルコール発酵を３３日間連続して行った。醪中の酵母数は、平均１．４×１０⁸ であった。また、液の注入量は一日当たり連続発酵槽醪の６％とした。
【００５１】
そして、主発酵醪より加えた糖液に相当する量を順次抜き出し、小型の個々多数の後発酵槽へ移し、徐々に温度１４℃から３℃に低下させ、低温で後発酵（後熟）を１２日間行った。
【００５２】
全使用原料中の米の使用比率は１０％であった。各使用原料使用比率（固形分比）は、麹米１０％、麹麦２０％、水飴（デキストリン）１５％、糖液５５％であった。
【００５３】
上記の製造法により、アルコール分１９．５％の酒類が得られた。
【００５４】
該酒類は、日本酒度＋１４．０、酸度２．３、アミノ酸度１．２、エキス分（全糖）３．８５、ｐＨ４．１８，粕歩合４．９％で、辛口、さわやかで飲み易く、冷酒に最適で、香りが良好であった。
【００５５】
【実施例３】
【００５６】
本実施例では、実施例１と同様に、酒類製造におけるアルコール発酵において通常使用する緩い撹拌装置を付した大型の密閉式連続発酵槽を使用し、撹拌装置を、１時間に１回の割合で３分間、３ｒｐｍで運転し、下記に説明するように実施した。
【００５７】
まず、日本醸造協会指定の酵母Ｋ−７０１（泡無し酵母）を純粋培養し、通常の清酒酵母仕込み方法に従って初添、仲添、留添の３段階仕込を行った。初添仕込時の酵母数は３．８×１０⁷ であった。留添後８日間経過し、アルコール濃度が向上し、醪が安定し、前発酵を終了した。
【００５８】
糖液の連続注入は、麦麹に汲水を加えて５５℃で糖化した麦糖化液及び水飴（デキストリン）、糖液からなる液を醪に連続注入し、アルコール濃度１３〜１５％及び純グルコース２〜３％を保持しつつ、醪濃度１５℃±０．５で主アルコール発酵を１８日間連続して行った。醪中の酵母数は、平均１．６×１０⁸ であった。また、液の注入量は一日当たり連続発酵槽醪の６％とした。
【００５９】
そして、主発酵醪より加えた糖液に相当する量を順次抜き出し、小型の個々多数の後発酵槽へ移し、徐々に温度１４℃から５℃に低下させ、低温で後発酵（後熟）を７日間行った。
【００６０】
全使用原料中の米の使用比率は０％であった。各使用原料使用比率（固形分比）は、麹麦１５％、水飴（デキストリン）２０％、糖液６５％であった。
【００６１】
上記の製造法により、アルコール分１８．０％の酒類が得られた。
【００６２】
該酒類は、日本酒度＋６．０、酸度２．８、アミノ酸度０．７、エキス分（全糖）４．１１、ｐＨ３．９１，粕歩合４．６％で、米を使っていないが清酒風で、麦臭は全くなく、軽やかな風味があった。
【００６３】
【発明の効果】
【００６４】
本酒類製造法によると、最も重要な酒発酵工程が密閉化、連続化され、管理が一定化、単純化されるので、厳密な工業生産的管理が可能となり、製品品質が安定向上する。
【００６５】
また、設備費及び自動化投資も容易で、安価にできコストダウンが可能である。
【００６６】
従って、従来のように杜氏の熟練に頼ることなく、通常の労働者での生産が可能となる。
【００６７】
更に、従来法では高品質の清酒を作るには、高精白度の酒造米及び酒造好適米が原料として必要であったが、本発明によると、各種穀物類、穀物の糖化物、澱粉糖類でも利用が可能となる。
【００６８】
また、清酒様の酒類以外あらゆる種類の酒類について本発明を実施することができる。
【００６９】
更に、米の使用量を１１％以下とする事が可能であり、芳醇な全醸造合成酒が低コストで醸造できる。[0001]
BACKGROUND OF THE INVENTION
[0002]
The present invention relates to a method for producing alcoholic beverages and alcoholic beverages.
[0003]
More specifically, potatoes (pre-fermented potatoes) previously fermented to predetermined conditions (glucose concentration, alcohol concentration, number of yeasts, etc.) using cereals and saccharides as substrates are sterilized from the outside in a closed fermenter. Starch saccharides, cereal saccharified products, fruit juice, etc. are continuously injected, fermented under specified conditions (main fermentation), and in parallel with main fermentation, fermented products (main fermented koji) commensurate with the continuous injection amount The present invention relates to a novel method for producing alcoholic beverages and alcoholic beverages, which are extracted into a separate tank and subjected to post-ripening (post-fermentation) while gradually lowering the temperature.
[0004]
[Prior art]
[0005]
Conventionally, as a method for producing alcoholic beverages having a high alcohol concentration (15 to 20%) only by fermentation with yeast, there is a method for producing sake in Japan.
[0006]
Sake is produced mainly by a method called a parallel double fermentation method. The parallel multi-fermentation method performs fermentation while maintaining a glucose concentration under favorable conditions for alcoholic fermentation of yeast by simultaneously performing saccharification of rice by rice bran and saccharification product of sugar by yeast in the fermentation process. It is a method to do.
[0007]
By adopting this method, high-concentration alcoholic sake having an alcohol concentration of 18% or more can be obtained by preventing concentrated sugar compression or deficiency in yeast alcohol fermentation.
[0008]
The production of alcoholic beverages using a parallel double fermentation system is typical of Japanese sake.
[0009]
Actually, in order to carry out this parallel multi-fermentation, since all batch systems are currently employed, this is carried out with great care for each preparation.
[0010]
For example, in sake brewing, through the complicated processes such as sake brewing, brewer's mother preparation, initial attachment, nakazoe, distillation, etc., prevention of bacteria contamination, adjustment of sugar concentration, adjustment of liquor quality, etc. are performed at low temperatures. .
[0011]
In addition, factors related to managing all these processes include the nature of sake rice, the nature of water used for fermentation, the condition of koji, the type of yeast, the observation of fermentation temperature and fermentation process, and prevention of bacterial contamination Need to be considered.
[0012]
Therefore, in the manufacturing method of sake, these manufacture is implemented by the intuition and experience of skilled Mr. Tsuji.
[0013]
Recently, computer-controlled sake production has been automated.
[0014]
[Problems to be solved by the invention]
[0015]
However, in conventional techniques, when saccharifying cereals and the like of fermentation raw materials, alcohol fermentation is performed in parallel while usually saccharifying cereals and sometimes saccharifying enzymes using saccharifying enzymes. Limited by liquor, because there are many factors for fermentation management, highly skilled workers are required for liquor production, and changes in the quality of liquor that can be achieved if any one of the factors changes It is almost impossible to avoid the problem and the quality of the produced liquor cannot be freely controlled, and it is necessary to pay close attention to the contamination of bacteria in the whole process of liquor production. However, it is difficult to economically automate the change in conditions.
[0016]
More specifically, in sake, for example, the shortage of skilled workers Mr. Tsuji, the problem of cost reduction of sake, the production and sale of alcohol that meets consumer needs, and the problem of anti-corruption are highlighted.
[0017]
Furthermore, as a major problem, all the conventional methods are batch systems, there are unstable periods when the substrate concentration at the beginning of fermentation is high, the number of yeasts is still low, and the alcohol concentration is low, contamination by bacteria, acid production, etc. Means for avoiding this unstable time are desired.
[0018]
Therefore, the object of the present invention is that the product quality is stably improved, the equipment cost and the automation investment are easy, the cost can be reduced, and production by a normal worker is possible without relying on Mr. Tsuji's skill, An object of the present invention is to provide a method for producing alcoholic beverages that can be used with various cereals, saccharified cereals and starch saccharides.
[0019]
[Means for Solving the Problems]
[0020]
As a result of intensive studies to solve the above problems, the present inventor made the passage of the dangerous time only by the initial fermentation (pre-fermentation) of continuous fermentation tank operation by sealing and continuous fermentation of the fermentation tank, and the yeast also proliferated, Alcohol concentration reaches a predetermined concentration, pure glucose concentration is also an appropriate value, and alcohol fermentation can be carried out easily by performing continuous fermentation (main fermentation) by continuous infusion of substrate from the time of entering a stable fermentation zone I found out.
[0021]
Furthermore, by this method, sake brewing can be done safely without Mr. Tsuji's skill, and after finishing continuous fermentation into individual tanks, fermentation (ripening) is performed to adjust the taste and stabilize the quality of the sake. It was found that the alcohol concentration reached 19% or more.
[0022]
In this way, by combining continuous main fermentation and batch-type post-fermentation, we found for the first time that a safer and more stable brewing can be easily achieved without requiring Mr. Tsuji's skill and completed the present invention. .
[0023]
Furthermore, it has been found that the production method according to the present invention can be applied to various alcoholic beverages.
[0024]
That is, a pre-fermented koji according to the target liquor quality is produced under well-controlled conditions by a known method (conventional method) or other methods, and this pre-fermented koji is used in a closed-type fermenter. By adding a sterilized substrate (such as sugar solution) and keeping the glucose concentration and alcohol concentration constant, the fermentation is controlled by controlling the amount of substrate injected and the fermentation temperature. It has been found that continuous fermentation can be carried out for a long time without contamination with various bacteria by sterilizing the substrate to be added to.
[0025]
It was also found that the quality of the resulting liquor can be freely controlled by adjusting the composition of the substrate added continuously.
[0026]
On the other hand, extract the main fermented rice cake in an amount suitable for the substrate that is continuously added to individual tanks and perform post-fermentation while gradually lowering the temperature, thereby increasing the alcohol concentration by 2 to 4% and performing post-ripening Can improve and stabilize the quality of sake.
[0027]
That is, by using cereals and their saccharified products, various sugar solutions, etc. as a substrate, the selection range of raw materials for alcoholic beverages is expanded, and the main fermentation is continuously performed under certain conditions (glucose concentration, alcohol concentration, fermentation temperature, etc.). As a result, fermentation management is simplified.
[0028]
The pre-fermentation process has a small number of yeasts and generally has a low alcohol production capacity per tank capacity (tank capacity). In the method of the present invention, since the ratio of pre-fermentation in the fermentation process is reduced, the efficiency of the fermentation tank is improved and the production capacity is improved.
[0029]
Furthermore, since the substrate sterilized in the main fermentation is continuously added, there is no contamination with bacteria, and the quality of the liquor is stabilized by changing the composition of the substrate to be continuously added to control the quality of the liquor and performing post-fermentation. The final increase in alcohol concentration can be achieved, and the above-mentioned problems can be solved.
[0030]
Specific means for solving the problems of the present invention are as follows.
[0031]
First, in alcoholic fermentation in the production of alcoholic beverages, in a closed continuous fermenter with a gentle stirring device, the substrate is fermented to prepare the koji, and the substrate is continuously injected into the koji that has been in a stable state. An amount corresponding to the substrate added from the main fermenter by continuously performing the main alcohol fermentation by maintaining the alcohol concentration of 3 to 16% and the pure glucose of 0.1 to 10%, which are stable conditions. The method for producing alcoholic beverages is characterized in that the sucrose is sequentially extracted, transferred to a large number of small post-fermenters, and the temperature is gradually lowered and post-fermentation (post-ripening) is performed at a low temperature.
[0032]
As a substrate, any saccharide, fruit juice, or polysaccharide can be used after hydrolysis or in the form of an enzyme mixture such as koji or amylase.
[0033]
Second, in alcoholic fermentation in the production of alcoholic beverages, a large closed continuous fermenter with a loose stirrer is used, and it is charged in several stages with cereal koji, cereal steamed product, or cereal saccharified solution. The fermented koji was prepared, and the sugar concentration such as starch sugar was continuously injected into the koji in a stable state, while the alcohol concentration of 3 to 16% and the pure glucose of 0.1 to 10%, which are stable conditions for alcohol fermentation, were added. By holding and performing continuous fermentation, main alcohol fermentation is performed continuously, the amount corresponding to the sugar solution added from the main fermentation trough is sequentially extracted, transferred to a large number of small post-fermenters, and the temperature gradually lowered A method for producing alcoholic beverages, characterized by performing post-fermentation (post-ripening) at low temperature.
[0034]
The sugar solution of starch sugar used is crystalline glucose, liquid glucose, high saccharified starch syrup, low saccharified starch syrup, maltose syrup, isomaltoligosaccharide-containing liquid sugar, crystal glucose process hydrol, isomerized sugar, cereal saccharified solution , Α-starch and / or pregelatinized grains.
[0035]
Third, in alcoholic fermentation in liquor production, using a large closed continuous fermenter with a loose stirrer, rice bran and steamed rice, or rice saccharified liquor, the initial addition, intermediate, After the yeast has grown and fermented vigorously in several steps as shown in the supplement, sugar fermentation such as starch sugar is continuously injected or added to stabilize the alcohol fermentation so that concentrated sugar is not compressed or starved. By injecting a sugar solution so that the alcohol concentration is 12 to 15% and pure glucose is 0.1 to 10%, controlling the conditions such as the injection amount and temperature, and performing continuous fermentation. The main alcohol fermentation is continuously performed, and the amount corresponding to the sugar solution added from the main fermenter is sequentially extracted and transferred to a large number of small post-fermenters, and the temperature is gradually decreased to post-fermentation (post-ripening). A method for producing alcoholic beverages.
[0036]
The sugar solution of starch sugar used is crystalline glucose, liquid glucose, high saccharified starch syrup, low saccharified starch syrup, maltose syrup, isomaltoligosaccharide-containing liquid sugar, crystal glucose process hydrol, isomerized sugar, cereal saccharified solution , Α-starch and / or pregelatinized grains.
[0037]
Fourth, in the second method for producing an alcoholic beverage, the method for producing an alcoholic beverage according to the second item, wherein the grains are barley or a mixture of barley and rice.
[0038]
Fifth, alcoholic beverages produced by the method for producing alcoholic beverages according to any one of the above first to fourth.
[0039]
[Example 1]
[0040]
In this example, a large closed continuous fermenter with a loose stirrer usually used in alcoholic fermentation in liquor production was used, and the stirrer was operated at 3 rpm at a rate of once per hour for 3 minutes. , As described below.
[0041]
First, yeast K-701 (foam-free yeast) designated by the Japan Brewing Association was purely cultured, and three-stage preparation of initial addition, intermediate addition, and distillation was performed according to a normal sake yeast preparation method. The number of yeasts at the time of initial charging was 3.3 × 10 ⁷ . After 8 days from the distillation, the alcohol concentration was improved, the koji was stabilized, and the pre-fermentation was completed.
[0042]
The continuous infusion of sugar solution is a rice saccharified solution and starch syrup (dextrin) that has been saccharified at 55 ° C by adding pumped water to rice bran and steamed rice. While maintaining 2 to 3% of pure glucose, main alcohol fermentation was continuously performed for 33 days at a koji concentration of 15 ° C. ± 0.5. The average number of yeast in the koji was 1.5 × 10 ⁸ . Moreover, the liquid injection amount was 6% of the continuous fermenter tank per day.
[0043]
Then, the amount corresponding to the sugar solution added from the main fermented koji is sequentially extracted, transferred to a large number of small post-fermenters, gradually lowered from a temperature of 14 ° C. to 5 ° C., and post-fermentation (post-ripening) at a low temperature. I went for 8 days.
[0044]
The ratio of rice used in all the raw materials used was 52%. The ratio of each raw material used (solid content ratio) was 20% rice bran, 32% rice cake, 15% syrup (dextrin), and 33% sugar solution.
[0045]
By the above production method, a sake-like liquor having an alcohol content of 19.0% was obtained.
[0046]
The sake-style liquor has a sake content of +13.0, an acidity of 2.1, an amino acid content of 1.5, an extract (total sugar) of 3.6, a pH of 4.27, and a koji ratio of 5.8%, which is dry but mild. It was easy to drink, and it was a sake received by Saketsu.
[0047]
[Example 2]
[0048]
In this example, as in Example 1, a large closed continuous fermenter with a loose stirrer usually used in alcoholic fermentation in liquor production was used, and the stirrer was once a hour. The operation was carried out at 3 rpm for 3 minutes and carried out as described below.
[0049]
First, yeast K-701 (foam-free yeast) designated by the Japan Brewing Association was purely cultured, and three-stage preparation of initial addition, intermediate addition, and distillation was performed according to a normal sake yeast preparation method. The number of yeasts at the time of initial charging was 3.1 × 10 ⁷ . Seven days after the distillation, the alcohol concentration was improved, the koji was stabilized, and the pre-fermentation was completed.
[0050]
Continuous infusion of sugar solution is made from rice saccharified solution obtained by adding water to rice bran and saccharified at 55 ° C, saccharified solution obtained by adding pumped water to wheat straw and saccharified at 55 ° C, and from starch syrup (dextrin) and sugar solution. The resulting liquid was continuously injected into the koji, and the main alcohol fermentation was continued for 33 days at a koji concentration of 15 ° C. ± 0.5 while maintaining the alcohol concentration of 14-15% and pure glucose of 2-3%. The average number of yeast in the koji was 1.4 × 10 ⁸ . Moreover, the liquid injection amount was 6% of the continuous fermenter tank per day.
[0051]
Then, the amount corresponding to the sugar solution added from the main fermented koji is sequentially extracted, transferred to a large number of small post-fermenters, gradually lowered from a temperature of 14 ° C. to 3 ° C., and post-fermentation (post-ripening) at a low temperature. I went there for 12 days.
[0052]
The use ratio of rice in all used raw materials was 10%. The ratio of each raw material used (solid content ratio) was 10% buckwheat rice, 20% buckwheat, 15% starch syrup (dextrin), and 55% sugar solution.
[0053]
According to the above production method, alcoholic beverages having an alcohol content of 19.5% were obtained.
[0054]
The liquor has a sake degree of 14.0, an acidity of 2.3, an amino acid degree of 1.2, an extract content (total sugar) of 3.85, a pH of 4.18, and a salmon ratio of 4.9%, and is dry, refreshing and easy to drink. It was most suitable for cold sake and had a good aroma.
[0055]
[Example 3]
[0056]
In this example, as in Example 1, a large closed continuous fermenter with a loose stirrer usually used in alcoholic fermentation in liquor production was used, and the stirrer was once a hour. The operation was carried out at 3 rpm for 3 minutes and carried out as described below.
[0057]
First, yeast K-701 (foam-free yeast) designated by the Japan Brewing Association was purely cultured, and three-stage preparation of initial addition, intermediate addition, and distillation was performed according to a normal sake yeast preparation method. The number of yeasts at the time of initial charging was 3.8 × 10 ⁷ . After 8 days from the distillation, the alcohol concentration was improved, the koji was stabilized, and the pre-fermentation was completed.
[0058]
The continuous injection of sugar solution is a saccharified solution of malt syrup, syrup (dextrin) and sugar solution added to wheat straw with added water, and continuously infused into the koji, with an alcohol concentration of 13-15% and pure glucose. Main alcohol fermentation was performed continuously for 18 days at a koji concentration of 15 ° C. ± 0.5 while maintaining 2-3%. The average number of yeast in the koji was 1.6 × 10 ⁸ . Moreover, the liquid injection amount was 6% of the continuous fermenter tank per day.
[0059]
Then, the amount corresponding to the sugar solution added from the main fermented koji is sequentially extracted, transferred to a large number of small post-fermenters, gradually lowered from a temperature of 14 ° C. to 5 ° C., and post-fermentation (post-ripening) at a low temperature. I went for 7 days.
[0060]
The usage ratio of rice in all the raw materials used was 0%. The raw material usage ratio (solid content ratio) was 15% buckwheat, 20% starch syrup (dextrin), and 65% sugar solution.
[0061]
According to the above production method, alcoholic beverages having an alcohol content of 18.0% were obtained.
[0062]
The liquor has a sake degree of 6.0, an acidity of 2.8, an amino acid degree of 0.7, an extract content (total sugar) of 4.11, a pH of 3.91, and a koji ratio of 4.6%. It was windy, had no oat smell, and had a light flavor.
[0063]
【The invention's effect】
[0064]
According to the present liquor production method, the most important sake fermentation process is sealed and continuous, and the management is made constant and simplified, so that strict industrial production management is possible, and the product quality is stably improved.
[0065]
Also, the equipment cost and automation investment are easy, and the cost can be reduced.
[0066]
Therefore, production by ordinary workers is possible without relying on Mr. Tsuji's skill as in the past.
[0067]
Furthermore, in the conventional method, in order to make high-quality sake, highly refined sake brewed rice and brewing suitable rice are required as raw materials, but according to the present invention, various cereals, saccharified cereals and starch saccharides can be used. It can be used.
[0068]
In addition, the present invention can be implemented for all types of liquors other than sake-like liquors.
[0069]
Furthermore, it is possible to reduce the amount of rice used to 11% or less, and a rich and fully brewed synthetic sake can be brewed at a low cost.

Claims

In alcoholic fermentation in liquor production, a large closed continuous fermenter with a loose stirrer is used and fermented in several stages with cereal koji, cereal steamed food, or cereal saccharified liquid. While continuously injecting sugar solution such as starch sugar into the koji that has been prepared and stabilized, it maintains the alcohol concentration of 3 to 16% and pure glucose of 0.1 to 10%, which are stable conditions for alcohol fermentation. The main alcohol fermentation is performed continuously, and the amount corresponding to the sugar solution added from the main fermenter is sequentially extracted and transferred to a large number of small post-fermenters. A method for producing an alcoholic beverage characterized by performing fermentation (post-ripening).

For alcoholic fermentation in liquor production, using a large closed continuous fermenter with a loose stirrer, like rice bran, steamed rice, or rice saccharified liquid, as in the initial addition, sake brewing, and soaking of sake After the yeast has grown and fermented in several stages, alcohol under stable conditions for alcoholic fermentation so that concentrated sugar is not compressed or starved by continuous injection or addition of sugar solution such as starch sugar. The main alcoholic fermentation is performed by injecting the sugar solution so that the concentration is maintained at 12 to 15% and pure glucose at 0.1 to 10%, and controlling the conditions such as the injection amount and temperature, and performing continuous fermentation. The amount corresponding to the sugar solution added from the main fermented koji is sequentially extracted, transferred to a large number of small post-fermenters, and the temperature is gradually lowered and post-fermentation (post-ripening) is performed at a low temperature. A method for producing alcoholic beverages characterized by

In alcoholic beverages production method of claim 1, grain, barley, or is a mixture of rice and barley, preparation of alcoholic beverages according to claim 1.