JP4159073B2

JP4159073B2 - Sake production method

Info

Publication number: JP4159073B2
Application number: JP2000306054A
Authority: JP
Inventors: 研一光永; 正人岡部; 義孝金子; 裕樹竹田; 昌生谷口; 規佳碓井; 義博仲; 敏信的場
Original assignee: 宝ホールディングス株式会社
Priority date: 2000-10-05
Filing date: 2000-10-05
Publication date: 2008-10-01
Anticipated expiration: 2020-10-05
Also published as: JP2002112758A

Description

【０００１】
【発明の属する技術分野】
本発明は、アルコール発酵能が高くて醪のきれが良く、かつ芳香成分が多く、香味に優れた清酒の製造方法に関する。
【０００２】
【従来の技術】
従来清酒製造によく用いられている酵母として、（財）日本醸造協会販売の協会７０１号（以下、Ｋ７０１と称する）が知られている。この酵母はアルコール発酵能が高く発酵醪のきれが良くなるという性質を持つが、カプロン酸エチル、酢酸イソアミルなどの芳香成分は、あまり多く生産しないという性質も持っている。一方、カプロン酸エチルを多く生産する酵母としては（財）日本醸造協会販売の協会Ｎｏ．８６（以下、Ｎｏ．８６と称する）が知られているが、この酵母はアルコール発酵能がＫ７０１より低く、醪のきれが悪いという性質も持っている。清酒製造に用いる酒母、固形酵母などにおいては、これらの酵母を純粋培養し、他種類の微生物の混入を完全に防止して、有用酵母のみを育成する方法が基本になっている。また醪においても、育成した有用酵母を常に優位に増殖させ、純粋培養の型を保って発酵を行っている。
【０００３】
一方、性質の異なる２種類以上の酵母を混ぜて発酵させること（以下、混醸という）による、各酵母の特徴を併せ持った清酒の製造方法の開発が試みられてきた。例えば、サッカロミセス・セレビシエ（Saccharomyces cerevisiae）に属するＫ７０１と、該酵母とは異種酵母であるサッカロミセス・ロゼイ（Saccharomyces rosei）、トルロプシス・コリキュローザ（Torulopsis colliculosa）などの酵母との混醸による清酒の製造例（日本醸造協会誌、第７６巻、第１号、第４５〜４９頁、１９８１年）が知られている。しかし、これらの酵母を用いた混醸による清酒製造では、仕込開始時に設定した２種の酵母の混醸比率が発酵と共に変化し、醪中でどちらかの酵母が優勢になることが示されている。したがって、優勢になった酵母の特徴が強く現れることは明らかであり、混醸した酵母の特徴を併せ持った清酒を得ることは難しい。更に、清酒酵母である協会９０１号（以下、Ｋ９０１という）と該酵母を変異処理して得た芳香性の高い酵母を混醸して清酒を製造した例〔群馬県工業試験場研究報告（１９９７）、第２６〜２８頁〕があるが、酒母、醪中でＫ９０１が優位になったためか、両酵母の特徴を併せ持つ清酒は得られなかったと報告されている。また、特公平８−１３２６３号公報には清酒酵母とワイン酵母の混醸によるワインの製造法が開示されているが、酵母の比率が発酵時にどのように変化するかについては触れられていない。更にそれらの酵母の混醸により製造した酒類は、清酒酵母単独で製造した酒類、又は清酒酵母、ワイン酵母をそれぞれ単独で発酵させた酒類を混合して得られた酒類より、香味が優れていることについては明確に記載されていない。
【０００４】
また、発酵能が高くて醪のきれが良く、かつ芳香成分を高生産する酵母について今までに報告されていない。
【０００５】
【発明が解決しようとする課題】
本発明の目的は、発酵能が高くて醪のきれが良く、かつ芳香に富み香味の優れた清酒を製造する方法を提供することである。
【０００６】
【課題を解決するための手段】
本発明を概説すれば、少なくとも２種類の清酒酵母を混合して仕込む酵母仕込法による清酒の製造方法において、仕込開始時に芳香成分を高生産する酵母を添加し（１次添加）、次いでその４〜１２時間後にアルコール発酵能の高い酵母を添加する（２次添加）ことを特徴とする清酒の製造方法に関する。
【０００７】
本発明者らは前記従来技術の問題点を解決するため鋭意研究を行った結果、清酒の製造において、芳香成分はあまり生産しないがアルコール発酵能が高い酵母及び醪のきれは劣るが芳香成分を高生産する酵母を用い、少なくとも該２種類の酵母の添加時期を変えて混合して発酵させることにより、醪のきれが良くかつ芳香に富んだ香味の優れた清酒が得られることを見出し、本発明の完成に至った。
【０００８】
【発明の実施の形態】
以下、本発明を具体的に説明する。
本発明でいう清酒酵母とは、サッカロミセス・セレビシエに属する酵母であって、一般的な酵母と比較してアルコール耐性や発酵力が強く、低温でよく増殖し、酸生成能が低く、芳香成分を生産するなどの特徴を持っている。該酵母の中でも、よりアルコール発酵能が高くて醪のきれが良い清酒酵母としては、例えば（財）日本醸造協会販売のＫ７０１、協会７号（以下、Ｋ７と称する）、協会１１号、協会１４号（以下、Ｋ１４と称する）及び協会１４０１号（以下、Ｋ１４０１と称する）などがある。特にＫ７０１、Ｋ１４０１は、立ち上がりが速くて醪のきれが良いという特徴を持ち、本発明の２次添加（後述）に用いる酵母としてより好ましい。ここでいう立ち上がりが速いとは、酵母の増殖パターンで示されるラグタイム（誘導期）が短いということである。一方、発酵の立ち上がりが若干遅くて醪のきれは劣るが、芳香成分特にカプロン酸エチルをより高生成する清酒酵母としてＮｏ．８６などがあり、また酢酸イソアミルをより高生成する清酒酵母として国際公開ＷＯ９６／２０２７２に開示されているサッカロミセス・セレビシエ１０−４１−３（ＦＥＲＭＢＰ−５３３２、以下、１０−４１−３と称する）、特開平７−１８４６３８号公報に開示されているサッカロミセス・セレビシエＭＩＣ１７（ＦＥＲＭＰ−１４０２４）、サッカロミセス・セレビシエＥＣＯ１１（ＦＥＲＭＰ−１４０１５）などがある。これらの酵母は、本発明の１次添加（後述）に好適に用いられる。
【０００９】
次に清酒の製造方法を説明するが、通常の方法であれば特に限定はされず、中でも酒母仕込法ではなく酵母仕込法を用いることが好ましい。酵母仕込法は、予め培養した酵母を適量の乳酸と共に初添の水麹時に添加して醪を作る方法である。例えば、ボーメを５．５に調整した麹抽出液を液体培地として酵母を培養し、遠心分離にて濃縮した酵母（以下、固形酵母と称する）を調製した後、水麹に添加する方法などがある。本発明では、上述の少なくとも２種類の酵母の固形酵母を調製し、仕込開始の水麹で、まず芳香成分を高生産する固形酵母を混醸比率（混醸する酵母の数の比率）に従って添加し（１次添加）、次にアルコール発酵能が高く醪のきれが良い固形酵母を同じく混醸比率に従って添加する（２次添加）。好ましくは、１次添加後４〜１２時間後に２次添加を行う。この１次２次添加する方法を用いることにより、仕込開始時の混醸比率を醪末期まで安定的に保つことができる。固形酵母を添加後、初添、仲添、留添の３段仕込を行い、発酵、上槽、精製工程を経て清酒を製造する。
【００１０】
清酒の酒質についていえば、例えば、Ｎｏ．８６とＫ７０１を１：１の混醸比率で、Ｋ７０１の２次添加を８時間後に行った清酒は、１：１の混醸比率で同時に添加して醸造した（同時混醸）清酒、及びそれぞれの酵母を単独で仕込み、上槽後の清酒を１：１にブレンドした清酒のどちらよりも香味において優れている。具体的には、１次２次添加で製造した清酒は、吟醸香の一つであるカプロン酸エチル濃度が高く良好な酒質となる。更に、別の組合せであるＫ１４０１と１０−４１−３を１：１の混醸比率で、Ｋ１４０１の２次添加を８時間後に行った清酒の酒質は、１：１の混醸比率で同時混醸した清酒、及びそれぞれの酵母を単独で仕込み、上槽後の清酒を１：１にブレンドした清酒のどちらよりも香味において優れている。具体的には、吟醸香の一つである酢酸イソアミル濃度が高い酒質となる。なお仕込時に添加する酵母の数量は、通常の酵母仕込法で使用する数量と同等であればよく、具体的には、１次添加酵母と２次添加酵母の合計の数量が、初添の汲水１ｍｌ当り１０⁷個以上にすることが好ましい。
【００１１】
酵母の混醸比率については特に限定はされないが、１次添加酵母：２次添加酵母＝１：０．３〜１：３の間であれば、醪末期まで仕込開始時の比率とほぼ同等の比率を保つ。１次添加酵母の割合が１：０．３を越えて高くなれば、得られた清酒の芳香成分は多いが、醪のきれが悪くなる。また、２次添加酵母の割合が１：３を越えて高くなれば、醪のきれは良いが、芳香成分は少なくなる。
【００１２】
次に醪発酵期間中の酵母の比率を測定する方法を説明する。例えば芳香成分を高生産する酵母がＮｏ．８６であれば、該酵母が持つセルレニン耐性の形質を利用する。すなわち、醪の希釈液をセルレニン１ｐｐｍ含有の最少培地（ＳＤ培地）プレートと不含の最少培地プレートに塗布した後、３０℃で培養し、生育したコロニー数をカウントし比率を計算する。
【００１３】
また、別の組合せで、醪のきれが良いＫ１４０１酵母と、醪のきれは劣るが酢酸イソアミルを高生産する１０−４１−３酵母を用いる場合、醪期間中の酵母の比率を分析するには、β−アラニン培地での培養温度による酵母の増殖の有無、すなわちＫ１４０１は３５℃でよく増殖し、１０−４１−３は２０℃でのみ増殖する性質の差を利用する。具体的には、醪の希釈液をβ−アラニン培地のプレートに塗布した後、まず３５℃で培養し、生育したコロニー数をカウントし、続いてプレートを２０℃に移して培養し、生育したコロニー数をカウントして比率を計算する。
【００１４】
（検討例１）酵母の添加時期（Ｎｏ．８６とＫ７０１）
Ｎｏ．８６とＫ７０１の２種類の酵母について、その添加時期の差が酵母の分布状況に与える影響を検討した。まず麹汁培地を用いて、使用する酵母を３０℃で培養し、遠心分離により固形酵母として集菌した。その固形酵母のグラム当りの酵母数を測定した。添加酵母の混醸比率はＮｏ．８６：Ｋ７０１＝１：１とし、それぞれの酵母約５×１０⁸個を含む固形酵母を各試験区分における決められた時期に添加した。まず第１の試験区分は、仕込開始時である水麹時の１次添加にＮｏ．８６を用い、４時間後にＫ７０１を２次添加する区分で、第２区分は同じく８時間後にＫ７０１を２次添加する区分で、第３区分は同じく１２時間後にＫ７０１を２次添加する区分で、第４区分は同じく１６時間後にＫ７０１を２次添加する区分である。更に第５区分は、Ｋ７０１とＮｏ．８６を同時混醸する区分である。仕込試験は、総米２００ｇの蒸米３段仕込で行い、発酵温度は１５℃一定にした。
【００１５】
酵母添加後、踊時、留４日後、１２日後、１６日後の醪中の２種類の酵母の数を測定し、Ｎｏ．８６酵母の全酵母数に対する占有率で表した結果を表１に示す。酵母数、占有率の求め方は、Ｎｏ．８６のセルレニン耐性の形質を利用して、具体的に次のようにして行った。各混醸比率の試験区分の醪サンプルを希釈し、セルレニン１ｐｐｍ含有の最少培地（ＳＤ培地）プレートとセルレニン不含の最少培地プレートに塗布した後、３０℃で培養し、生育したコロニー数をカウントした。セルレニン１ｐｐｍ含有の最少培地プレートに生育したコロニーはＮｏ．８６のみであり、カウントしたコロニー数をＮｏ．８６の酵母数▲１▼とする。不含の最少培地プレートに生育したコロニーはＫ７０１とＮｏ．８６の両方であり、カウントしたコロニー数を全酵母数▲２▼とする。▲１▼を▲２▼で割り算し、１００を掛けた値が醪中の全酵母数に対するＮｏ．８６の占有率（％）となる。
【００１６】
【表１】

【００１７】
表１から、１次添加にＮｏ．８６酵母を用い、８時間後にＫ７０１酵母を２次添加する区分２が、仕込開始時の酵母の比率１：１すなわちＮｏ．８６の占有率５０％をほぼ醪末期まで保っている。また、４時間後にＫ７０１酵母を２次添加する区分１では、Ｎｏ．８６の占有率が４５％前後を醪末期まで保ち、更に１２時間後にＫ７０１酵母を２次添加する区分３でも、Ｎｏ．８６の占有率が５５％前後をほぼ醪末期まで保っており、仕込開始時のＮｏ．８６の占有率５０％に近い。しかし、１６時間後にＫ７０１を２次添加する区分４では、踊の段階でＮｏ．８６が優勢となり、末期までＮｏ．８６が優勢の状態は変らなかった。また、同時に添加した区分５では、発酵開始後早い時期にＫ７０１が優勢となった。すなわち、Ｋ７０１を２次添加する時期が、１次添加後４時間未満であれば、Ｋ７０１が優勢になり、また１次添加後１２時間を越えれば、Ｎｏ．８６が優勢になる。どちらかの酵母が優勢になった区分では、優勢な酵母の特徴が強く現れてくることは明らかである。したがって、Ｋ７０１酵母の２次添加の時期は、１次添加後４〜１２時間の範囲が好ましい。
【００１８】
（検討例２）添加時期の検討（１０−４１−３とＫ１４０１）
次に１０−４１−３とＫ１４０１の２種類の酵母について、その添加時期の差が酵母の分布状況に与える影響を検討した。使用する酵母は、検討例１と同様に培養した固形酵母を用いた。添加酵母の混醸比率は１０−４１−３：Ｋ１４０１＝１：１とし、それぞれの酵母約５×１０⁸個を含む固形酵母を各試験区分における決められた時期に添加した。まず第１の試験区分は、仕込開始時である水麹時の１次添加に１０−４１−３を用い、４時間後にＫ１４０１を２次添加する区分で、第２区分は同じく８時間後にＫ１４０１を２次添加する区分で、第３区分は同じく１２時間後にＫ１４０１を２次添加する区分で、第４区分は同じく１６時間後にＫ１４０１を２次添加する区分である。更に、第５区分は、１０−４１−３とＫ１４０１を同時混醸する区分である。仕込試験は、総米２００ｇの蒸米３段仕込で行い、発酵温度は１５℃一定にした。
【００１９】
酵母添加後、踊時、留４日後、１２日後、１６日後の醪中の２種類の酵母の数を測定し、１０−４１−３酵母の全酵母数に対する占有率で表した結果を表２に示す。各混醸比率の試験区で、醪中における１０−４１−３酵母数の全酵母数に対する占有率は、β−アラニン培地での培養温度による酵母の増殖の有無、すなわち、Ｋ１４０１は３５℃でよく増殖し、１０−４１−３は２０℃でのみ増殖するという性質の差を利用して求めた。具体的にいえば、醪サンプルを希釈し、β−アラニン培地のプレートに塗布した後、まず３５℃で培養し、生育したＫ１４０１のコロニー数をカウントし、カウントしたコロニー数を▲１▼とする。続いてプレートを２０℃に移して培養した後、新たに生育したコロニー数をカウントし、そのコロニー数を▲２▼とする。▲２▼を、▲１▼と▲２▼を足した数で割り算し、１００を掛けた値が醪中の１０−４１−３の占有率（％）となる。
【００２０】
【表２】

【００２１】
表２から、１次添加に１０−４１−３酵母を用い、４、８、１２時間後にＫ１４０１酵母を２次添加する区分１、２及び３は、仕込開始時の酵母の比率１：１すなわち１０−４１−３の占有率５０％前後を醪末期まで保っている。しかし、１６時間後にＫ１４０１を２次添加する区分４では、踊の段階で１０−４１−３が優勢となり、末期まで１０−４１−３が優勢の状態は変らなかった。また、同時に添加した区分５では、Ｋ１４０１が優勢となった。すなわち、Ｋ１４０１を２次添加する時期が１次添加後４時間未満であれば、Ｋ１４０１が優勢になり、また１次添加後１２時間を越えれば、１０−４１−３が優勢になる。どちらかの酵母が優勢になった区分では、優勢な酵母の特徴が強く現れてくることは明らかである。したがって、Ｋ１４０１酵母の２次添加の時期は、１次添加後４〜１２時間の範囲が好ましい。
【００２２】
【実施例】
以下、本発明を実施例により更に具体的に説明するが、本発明はこれらの実施例に限定されない。
【００２３】
実施例１清酒
酵母は、Ｎｏ．８６とＫ７０１を用い、本発明１、２及び３では、仕込開始時である水麹の１次添加にＮｏ．８６を、８時間後の２次添加にＫ７０１を用いた。１次添加酵母：２次添加酵母の混醸比率は、本発明１が１：１、本発明２が１：０．３３、本発明３が１：３である。対照としてＫ７０１単独の対照１及びＮｏ．８６単独の対照２を醸造した。また、混醸比率が１：１で、水麹時に同時混醸した比較例１を醸造した。更に、Ｋ７０１単独で仕込んだ対照１の上槽酒とＮｏ．８６単独で仕込んだ対照２の上槽酒を１：１にブレンドした比較例２も調製した。
【００２４】
まず麹汁培地を用いて、それぞれの酵母を３０℃で培養し、遠心分離により固形酵母として集菌した後、決められた時期にそれらの固形酵母を添加した。固形酵母の添加量は、それぞれの固形酵母のグラム当りの酵母数を測定した後、酵母の合計数が２．５×１０⁹個になるようにした。例えば、本発明１の区分では、１次添加酵母、２次添加酵母はそれぞれ１．２５×１０⁹個であり、本発明２の区分では、１次添加酵母が１．８７５×１０⁹個で２次添加酵母が０．６２５×１０⁹個であり、更に本発明６の区分では、１次添加酵母が０．６２５×１０⁹個で２次添加酵母が１．８７５×１０⁹個である。次に７５％精白米の掛米及び麹米を用いて、総米５００ｇの配合で発酵温度が１５℃一定の蒸米３段仕込を実施した。仕込配合を表３に示す。
【００２５】
【表３】

【００２６】
本発明１、２、３及び比較例１の醪中のＮｏ．８６の占有率を検討例１と同様の方法で測定した。表４に各試験区のＮｏ．８６の占有率の経過を示した。
【００２７】
【表４】

【００２８】
Ｎｏ．８６酵母とＫ７０１酵母の混醸比率が１：１である本発明１は、仕込開始時のＮｏ．８６の占有率約５０％を醪末期まで保っている。また、本発明２は、仕込開始時のＮｏ．８６の占有率約７５％を醪末期まで保ち、本発明３も仕込開始時のＮｏ．８６の占有率約２５％を醪末期まで保っており、醪中の酵母のバランスは安定していた。しかし、同時混醸した比較例１は、発酵開始後早い時期にＮｏ．８６の占有率が２０％程度まで低下し、その後醪末期までずっとＫ７０１が優勢であった。留後１９日目に上槽した各区分の清酒の一般分析値を表５に示した。分析は、第四回改正国税庁所定分析法注解に記載の方法で行い、総酸、アミノ酸度は、検体１０ｍｌ当りのＮ／１０水酸化ナトリウム滴定ｍｌ数で表した。
【００２９】
【表５】

【００３０】
表５の結果より、Ｋ７０１単独の対照１はアルコール分が１９．７％、日本酒度が＋３．０と醪はきれたが、Ｎｏ．８６単独の対照２ではアルコール分が１９．０％、日本酒度−５．０と醪のきれは悪かった。しかしながら、本発明１はアルコール分が１９．５％、日本酒度が＋１．０となり、また本発明２はアルコール分が１９．２％、日本酒度が＋０．５となり、更に本発明３もアルコール分が１９．６％、日本酒度が＋２．０となって、共に醪はきれた。次に留後１９日目に上槽した各区分の清酒の低沸点香気成分をヘッドスペースガスクロマトグラフィーで分析し、その分析値を表６に示した。
【００３１】
【表６】

【００３２】
表６から、吟醸香の一つであるカプロン酸エチル濃度をみると、対照１が０．７ｐｐｍ、対照２が３．５ｐｐｍであり、それらのブレンドである比較例２が２．０ｐｐｍ、同時混醸である比較例１も２．１ｐｐｍと対照１、対照２のほぼ中間の値となった。しかし、本発明１は３．０ｐｐｍ、本発明２は３．３と比較例１及び２より高くなり、良好な香が得られた。次に官能検査を行い、その結果を表７に示した。官能検査はパネラー１５名で３点法（１：良好、２：普通、３：不良）にて評価した。
【００３３】
【表７】

【００３４】
表７から、味、香、総合の評点において、本発明１、２、３の評価が対照１、２より高く、更に比較例１、２よりも評価が高かった。コメントにおいても、比較例１、２は、香うく、味のバランスが悪い、味が薄いと低い評価が多かったが、本発明１、２、３は、香味のバランスが良い、香が良好、味すっきりといった良好な評価であった。
【００３５】
実施例２清酒
酵母は、１０−４１−３とＫ１４０１を用い、仕込開始時である水麹時の１次添加に１０−４１−３を、８時間後の２次添加にＫ１４０１を用いた。各試験区において、１次添加酵母と２次添加酵母の混醸比率は、本発明４が１：１、本発明５が１：３、本発明６が１：０．３３である。対照としてＫ１４０１単独の対照３及び１０−４１−３単独の対照４を仕込んだ。また、混醸比率が１：１で、水麹時に同時混醸した比較例３を醸造した。更に、Ｋ１４０１単独で仕込んだ対照３の上槽酒と１０−４１−３単独で仕込んだ対照４の上槽酒それぞれを１：１にブレンドした比較例４も調製した。まず、それぞれの酵母を麹汁培地を用いて３０℃で培養し、遠心分離により固形酵母として集菌した後、決められた時期にそれらの固形酵母を添加した。固形酵母の添加量は、それぞれの固形酵母のグラム当りの酵母数を測定した後、添加する酵母の合計数が２．５×１０⁹個になるようにした。例えば、本発明４の区分では、１次添加酵母、２次添加酵母それぞれ１．２５×１０⁹個であり、本発明５の区分では、１次添加酵母が０．６２５×１０⁹個で２次添加酵母が１．８７５×１０⁹個であり、更に本発明６の区分では、１次添加酵母が１．８７５×１０⁹個で２次添加酵母が０．６２５×１０⁹個である。次に７５％精白米の掛米及び麹米を用いて、実施例１と同様に、総米５００ｇの配合で、発酵温度が１５℃一定の蒸米３段仕込を実施した。
【００３６】
各混醸比率の試験区で、醪中における１０−４１−３酵母数の全酵母数に対する占有率を検討例２の方法と同じ方法で求めた。それらの１０−４１−３の占有率の経過を表８に示した。
【００３７】
【表８】

【００３８】
表８から、１０−４１−３酵母とＫ１４０１酵母が１：１の混醸区分である本発明４は、仕込開始時の１０−４１−３の占有率約５０％を醪末期まで保っている。また本発明５は、仕込開始時の占有率約２５％を醪末期まで保ち、本発明６は、仕込開始時の占有率約７５％を醪末期まで保っており、どれも醪中の酵母のバランスは安定していた。しかし、同時混醸した比較例３は、発酵開始後早い時期に１０−４１−３の占有率が２０％近くまで低下し、その後醪末期までずっとＫ１４０１が優勢であった。次に留後１９日目に上槽した清酒の一般分析を実施例１と同様に行い、その結果を表９に示した。
【００３９】
【表９】

【００４０】
表９より、対照３は日本酒度が＋４．０と醪はきれたが、対照４は日本酒度が−４．０と醪のきれは悪かった。しかしながら、本発明４は＋１．５、本発明５は＋３．０、本発明６は＋０．５となり、共に醪はきれた。それぞれの清酒の低沸点香気成分について実施例１と同様に分析し、その結果を表１０に示した。
【００４１】
【表１０】

【００４２】
表１０より、吟醸香の一つである酢酸イソアミル濃度をみると、対照３は７．１ｐｐｍ、対照４は１３．０ｐｐｍであり、それらの１：１ブレンドである比較例４は１０．１ｐｐｍ、また同時混醸区分である比較例３は１０．４ｐｐｍであった。しかしながら、本発明４は１２．０ｐｐｍ、本発明５は１１．２ｐｐｍ、本発明６は１２．９ｐｐｍとなり、、比較例３、４より高い値を示し良好であった。上槽酒の官能検査を実施例１と同様に行い、その結果を表１１に示した。
【００４３】
【表１１】

【００４４】
味、香、総合の評点で、混醸区分である本発明４、本発明５及び本発明６の評価が対照３、４より高く、更に比較例３、４よりも評価が高かった。コメントにおいても、比較例３、４は共に、味がざらつく、香味のバランスが悪いといった低い評価が多かったが、本発明４、５、６は、香が高く、香味のバランスが良い、味が丸いといった良好な評価であった。
【００４５】
【発明の効果】
本発明によれば、少なくとも２種類の清酒酵母を混合して仕込む酵母仕込法の清酒の製造方法において、アルコール発酵能が高く醪のきれが良い酵母と醪のきれは劣るが芳香成分を高生産する酵母を、双方の酵母の添加時期を限定して仕込むことにより、仕込開始時の酵母の混醸比率を保ったまま発酵させることができた。得られた清酒は、アルコール発酵能が高く、醪が良くきれ、かつ芳香成分が多く香味に優れていた。すなわち、それらの酵母の特徴を併せ持った清酒の製造方法を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing sake having a high alcoholic fermentation ability, good koji removal, a large amount of aromatic components, and excellent flavor.
[0002]
[Prior art]
An association 701 (hereinafter referred to as “K701”) sold by the Japan Brewing Association is known as a yeast that has been conventionally used for sake production. This yeast has the property that alcohol fermentability is high and the fermented rice cake is improved, but there is also a property that not much aromatic components such as ethyl caproate and isoamyl acetate are produced. On the other hand, as a yeast that produces a large amount of ethyl caproate, the association No. of Japan Brewing Association sold. 86 (hereinafter referred to as No. 86) is known, but this yeast also has a property that alcohol fermentability is lower than that of K701, and the koji is poor. For sake mothers, solid yeasts, etc. used in sake production, the basic method is to cultivate only these useful yeasts by purely culturing these yeasts and completely preventing the contamination of other types of microorganisms. In addition, the useful yeasts that have been cultivated are always proliferated and the fermentation is carried out while maintaining a pure culture pattern.
[0003]
On the other hand, attempts have been made to develop a method for producing sake that combines the characteristics of each yeast by mixing and fermenting two or more types of yeasts having different properties (hereinafter referred to as koji). For example, an example of producing sake by mixing K701 belonging to Saccharomyces cerevisiae with yeasts such as Saccharomyces rosei and Torulopsis colliculosa, which are heterogeneous yeasts (Saccharomyces cerevisiae) (Torulopsis colliculosa) The Journal of the Japan Brewing Association, Vol. 76, No. 1, pages 45-49 (1981) is known. However, in sake brewing using mixed yeast using these yeasts, it was shown that the mixed yeast ratio of the two yeasts set at the start of charging changed with fermentation, and either yeast became dominant in the koji. Yes. Therefore, it is clear that the characteristics of the dominant yeast appear strongly, and it is difficult to obtain sake with the characteristics of the mixed yeast. Furthermore, an example of producing sake by brewing association 901 (hereinafter referred to as K901), which is a sake yeast, and a highly aromatic yeast obtained by mutating the yeast [Gunma Prefectural Industrial Experiment Station Research Report (1997), 26-28], but it is reported that sake with the characteristics of both yeasts could not be obtained because K901 was dominant in the sake mother and the cocoon. Japanese Patent Publication No. 8-13263 discloses a method for producing wine by brewing sake yeast and wine yeast, but does not mention how the yeast ratio changes during fermentation. Furthermore, alcoholic beverages produced by brewing these yeasts have a flavor that is superior to alcoholic beverages produced solely by sake yeast, or alcoholic beverages obtained by mixing sake yeasts and wines obtained by fermenting wine yeast alone. This is not clearly stated.
[0004]
In addition, no yeast has been reported so far that has a high fermentative ability, a good ability to cut strawberries, and a high production of aromatic components.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to provide a method for producing sake having a high fermentative ability, good cracking, rich aroma and excellent flavor.
[0006]
[Means for Solving the Problems]
Briefly, in the method for producing sake by the yeast preparation method in which at least two kinds of sake yeast are mixed and charged, a yeast that produces a high aroma component at the start of the addition is added (primary addition), and then 4 It is related with the manufacturing method of the sake characterized by adding yeast with high alcohol fermentability after 12 hours (secondary addition).
[0007]
As a result of intensive studies to solve the problems of the prior art, the present inventors have found that in the production of sake, aroma components are not produced so much, but yeast with a high alcoholic fermentability and koji cracking are inferior, but aroma components are inferior. We found that by using high-yielding yeast and mixing and fermenting at least the addition time of the two kinds of yeasts, sake with excellent flavor and rich aroma can be obtained. The invention has been completed.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be specifically described below.
The sake yeast referred to in the present invention is a yeast belonging to Saccharomyces cerevisiae, which has higher alcohol resistance and fermentability than common yeast, proliferates well at low temperatures, has a low acid-producing ability, and has an aromatic component. It has features such as production. Among these yeasts, sake yeast having a higher alcohol fermenting ability and good koji removal are, for example, K701, Association 7 (hereinafter referred to as K7), Association 11 and Association 14 sold by Japan Brewing Association. No. (hereinafter referred to as K14) and Association 1401 (hereinafter referred to as K1401). In particular, K701 and K1401 are characterized by their quick start-up and good cracking, and are more preferable as yeasts used for the secondary addition (described later) of the present invention. The term “rising fast” here means that the lag time (induction period) indicated by the yeast growth pattern is short. On the other hand, although the start-up of fermentation is slightly late and inferiority of rice bran is inferior, no. Saccharomyces cerevisiae 10-41-3 (FERM BP-5332, hereinafter referred to as 10-41-3) disclosed in International Publication WO96 / 20272 as a sake yeast that produces isoamyl acetate at a higher level. Saccharomyces cerevisiae MIC17 (FERM P-14024) and Saccharomyces cerevisiae ECO11 (FERM P-14015) disclosed in JP-A-7-184638. These yeasts are suitably used for the primary addition (described later) of the present invention.
[0009]
Next, a method for producing sake will be described. However, the method is not particularly limited as long as it is a normal method, and it is preferable to use the yeast charging method, not the sake mother charging method. The yeast preparation method is a method in which yeast cultivated in advance is added together with an appropriate amount of lactic acid at the time of initial pouring to make koji. For example, there is a method of cultivating yeast using a koji extract adjusted to Baume to 5.5 as a liquid medium and preparing a concentrated yeast by centrifugation (hereinafter referred to as solid yeast) and then adding it to chickenpox. is there. In the present invention, the solid yeast of at least two kinds of yeasts described above is prepared, and at the start of the mash, the solid yeast that produces a high fragrance component is first added according to the brewing ratio (ratio of the number of brewed yeast). Next, a solid yeast having a high alcohol fermentation ability and a good koji finish is also added according to the brewing ratio (secondary addition). Preferably, the secondary addition is performed 4 to 12 hours after the primary addition. By using this method of primary and secondary addition, the brewing ratio at the start of charging can be stably maintained until the end of the cocoon. After adding the solid yeast, three stages of initial addition, intermediate addition, and distillation are performed, and sake is produced through fermentation, an upper tank, and a purification process.
[0010]
Speaking of sake quality, no. Sake with 86 and K701 at a mixed brewing ratio of 1: 1 and secondary addition of K701 after 8 hours was added at the same time as a mixed brewing ratio of 1: 1. This is superior in flavor to both of the sakes that were prepared by mixing the yeasts in a single tank and the sake after the upper tank was blended 1: 1. Specifically, sake produced by the primary and secondary additions has a high concentration of ethyl caproate, which is one of Ginjo incense, and has a good quality. In addition, K1401 and 10-41-3, which are different combinations, were mixed at a 1: 1 brewing ratio, and the sake quality of sake that was added after K1401 was added 8 hours later was simultaneously mixed at a 1: 1 brewing ratio. It is superior in flavor to both the sake brewed in a mixed manner and the sake brewed with each yeast alone and blended 1: 1 with the sake after the upper tank. Specifically, it is a liquor with a high concentration of isoamyl acetate, which is one of Ginjo incense. Note that the amount of yeast added at the time of charging may be the same as that used in the normal yeast charging method. Specifically, the total amount of the primary added yeast and the secondary added yeast is equal to the initial added amount. It is preferable to use 10 ⁷ or more per 1 ml of water.
[0011]
Although it does not specifically limit about the mixed brewing ratio of yeast, If it is between primary addition yeast: secondary addition yeast = 1: 0.3-1: 3, it will be substantially equivalent to the ratio at the time of a charge start to the end of a mash. Keep the ratio. If the ratio of the primary added yeast exceeds 1: 0.3, the obtained sake has a large amount of aroma components, but the cracking of the koji is worsened. Moreover, if the ratio of the secondary added yeast is higher than 1: 3, the wrinkle is good, but the aroma component is reduced.
[0012]
Next, a method for measuring the yeast ratio during the koji fermentation period will be described. For example, yeast that produces a high fragrance component is No. 1. If it is 86, the cerulenin-resistant character of the yeast is used. That is, after applying the diluted solution of sputum to a minimal medium (SD medium) plate containing 1 ppm of cerulenin and a minimal medium plate not containing cerulenin, the mixture is cultured at 30 ° C., the number of grown colonies is counted, and the ratio is calculated.
[0013]
Also, in another combination, when using K1401 yeast with good cocoon cracking and 10-41-3 yeast with low cocoon cracking but high production of isoamyl acetate, to analyze the ratio of yeast during the cocoon period The presence or absence of yeast growth depending on the culture temperature in β-alanine medium, that is, K1401 grows well at 35 ° C., and 10-41-3 utilizes the difference in properties that grow only at 20 ° C. Specifically, after applying a diluted solution of cocoon to a plate of β-alanine medium, it was first cultured at 35 ° C., and the number of grown colonies was counted. Subsequently, the plate was transferred to 20 ° C. and cultured to grow. Count the number of colonies and calculate the ratio.
[0014]
(Examination Example 1) Yeast addition time (No. 86 and K701)
No. For two types of yeasts 86 and K701, the effect of the difference in the addition time on the yeast distribution was examined. First, yeast to be used was cultured at 30 ° C. using a broth medium, and collected as solid yeast by centrifugation. The number of yeast per gram of the solid yeast was measured. The mixed yeast ratio of the added yeast is No. 86: K701 = 1: 1, and solid yeast containing about 5 × 10 ⁸ of each yeast was added at a fixed time in each test section. First, the first test category is No. 1 for the primary addition at the time of water pouring at the start of charging. 86, the second addition of K701 after 4 hours, the second division is the division of secondary addition of K701 after 8 hours, the third division is the division of secondary addition of K701 after 12 hours, The fourth section is a section in which K701 is secondarily added after 16 hours. Further, the fifth category is K701 and No. It is a category that mixes 86 at the same time. The preparation test was conducted in three stages of steamed rice with 200 g of total rice, and the fermentation temperature was kept constant at 15 ° C.
[0015]
After addition of yeast, the number of two types of yeast in the straw after dancing, after 4 days, 12 days, and 16 days was measured. Table 1 shows the results of the occupancy ratio of 86 yeasts to the total number of yeasts. The method for obtaining the number of yeasts and the occupancy is No. Specifically, 86 cerulenin resistant traits were used as follows. After diluting the persimmon sample of each mixed brewing ratio test section and applying it to a minimal medium (SD medium) plate containing 1 ppm of cerulenin and a minimal medium plate containing no cerulenin, culturing at 30 ° C and counting the number of grown colonies did. Colonies grown on a minimal medium plate containing 1 ppm cerulenin were no. 86, and the number of colonies counted was No. It is assumed that the number of yeasts is 86. Colonies that grew on the minimal medium plate containing no K701 and no. 86, and the counted number of colonies is defined as the total yeast number (2). The value obtained by dividing (1) by (2) and multiplying by 100 is the No. for the total number of yeast in the koji. The occupation ratio (%) is 86.
[0016]
[Table 1]

[0017]
From Table 1, no. 86 using yeast and secondary addition of K701 yeast after 8 hours, the ratio of yeast at the start of charging 1: 1, ie No. The share of 86 is kept at 50% until the end of the period. In addition, in Category 1 where K701 yeast is secondarily added after 4 hours, No. No. 86 is maintained even in Category 3 where the occupancy rate of 86 is maintained at around 45% until the end of the stage and K701 yeast is secondarily added after 12 hours. 86's occupancy rate is around 55% until the end of the period. The occupation ratio of 86 is close to 50%. However, in Category 4 where K701 is added secondarily after 16 hours, No. 86 became dominant and No. until the end. The predominance of 86 remained unchanged. Moreover, in the category 5 added simultaneously, K701 became dominant at an early stage after the start of fermentation. That is, if the timing of secondary addition of K701 is less than 4 hours after the primary addition, K701 becomes dominant, and if it exceeds 12 hours after the primary addition, No. 86 becomes dominant. It is clear that the characteristics of the dominant yeast appear strongly in the section where either yeast is dominant. Therefore, the time of secondary addition of K701 yeast is preferably in the range of 4 to 12 hours after the primary addition.
[0018]
(Examination example 2) Examination of addition time (10-41-3 and K1401)
Next, for two types of yeasts 10-41-3 and K1401, the effect of the difference in the timing of addition on the yeast distribution was examined. As the yeast to be used, solid yeast cultured in the same manner as in Examination Example 1 was used. The mixed brewing ratio of the added yeast was 10-41-3: K1401 = 1: 1, and solid yeast containing about 5 × 10 ⁸ yeasts was added at a predetermined time in each test section. First, the first test category is a category in which 10-41-3 is used for the primary addition at the time of water pouring at the start of charging, and K1401 is secondarily added after 4 hours, and the second category is K1401 after 8 hours. The second section is a section where K1401 is secondarily added after 12 hours, and the fourth section is a section where K1401 is secondarily added after 16 hours. Furthermore, the 5th division is a division which mixes 10-41-3 and K1401 simultaneously. The preparation test was conducted in three stages of steamed rice with 200 g of total rice, and the fermentation temperature was kept constant at 15 ° C.
[0019]
After adding the yeast, dancing, 4 days, 12 days, and 16 days, the number of two types of yeast in the koji was measured, and the results expressed in terms of the occupancy ratio with respect to the total number of 10-41-3 yeasts are shown in Table 2. Shown in In each mixed brewing ratio test plot, the occupancy ratio of the number of 10-41-3 yeasts in the koji is based on the presence or absence of yeast growth depending on the culture temperature in β-alanine medium, that is, K1401 is 35 ° C. It was determined by taking advantage of the difference in properties that it grew well and 10-41-3 grew only at 20 ° C. Specifically, after the cocoon sample is diluted and applied to a plate of β-alanine medium, it is first cultured at 35 ° C., and the number of colonies of grown K1401 is counted, and the counted number of colonies is set to (1). . Subsequently, after the plate was transferred to 20 ° C. and cultured, the number of newly grown colonies was counted, and the number of colonies was designated as (2). Divide (2) by the number obtained by adding (1) and (2) and multiply by 100 to obtain the occupation rate (%) of 10-41-3 in the basket.
[0020]
[Table 2]

[0021]
From Table 2, using 10-41-3 yeast for the primary addition and adding K1401 yeast for the second time after 4, 8, 12 hours, sections 1, 2 and 3 show that the yeast ratio at the start of charging is 1: 1, The share of 10-41-3 is kept around 50% until the end of the period. However, in Category 4 in which K1401 was secondarily added after 16 hours, 10-41-3 predominated at the dance stage and 10-41-3 predominated until the end. Moreover, in the category 5 added simultaneously, K1401 became dominant. That is, K1401 predominates if the time of secondary addition of K1401 is less than 4 hours after the primary addition, and 10-41-3 predominates if it exceeds 12 hours after the primary addition. It is clear that the characteristics of the dominant yeast appear strongly in the section where either yeast is dominant. Therefore, the secondary addition time of K1401 yeast is preferably in the range of 4 to 12 hours after the primary addition.
[0022]
【Example】
EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to these Examples.
[0023]
Example 1 Sake yeast is No. 86 and K701, in the present invention 1, 2 and 3, No. 1 was used for the primary addition of chickenpox at the start of charging. 86 was used for the secondary addition after 8 hours. The mixed brewing ratio of primary added yeast: secondary added yeast is 1: 1 in the present invention 1, 1: 0.33 in the present invention 2, and 1: 3 in the present invention 3. As a control, K701 alone, Control 1 and No. 86 alone Control 2 was brewed. Further, Comparative Example 1 was brewed with a mixed brewing ratio of 1: 1 and simultaneously brewed at the time of water pouring. Furthermore, the control 1 upper tank liquor prepared with K701 alone and No. Comparative Example 2 was prepared by blending 1: 1 Control 2 top liquor charged with 86 alone.
[0024]
First, each yeast was cultured at 30 ° C. using a broth medium, collected as solid yeast by centrifugation, and then added at a predetermined time. The amount of solid yeast added was such that the total number of yeasts was 2.5 × 10 ⁹ after the number of yeasts per gram of each solid yeast was measured. For example, in the category of the present invention 1, the primary added yeast and the secondary added yeast are each 1.25 × 10 ⁹ , and in the category of the present invention 2, the primary added yeast is 1.875 × 10 ⁹ . The number of secondary added yeast is 0.625 × 10 ⁹ , and in the section of the present invention 6, the primary added yeast is 0.625 × 10 ⁹ and the secondary added yeast is 1.875 × 10 ^9. . Next, using a 75% polished rice and polished rice, 3 stages of steamed rice with a total fermentation of 500 g and a constant fermentation temperature of 15 ° C. were carried out. The charging composition is shown in Table 3.
[0025]
[Table 3]

[0026]
No. 1 in the baskets of the present invention 1, 2, 3 and Comparative Example 1. The occupation ratio of 86 was measured by the same method as in Study Example 1. Table 4 shows the No. of each test section. The course of 86 occupancy was shown.
[0027]
[Table 4]

[0028]
No. The present invention 1 in which the brewing ratio of 86 yeast and K701 yeast is 1: 1 is No. at the start of charging. The occupation ratio of 86 is maintained at about 50% until the end of the period. In addition, the present invention 2 is the No. at the start of charging. The occupancy ratio of about 86% of the 86 is kept until the end of the period, and the present invention 3 is also No. The occupancy rate of 86 was maintained at about 25% until the end of the cocoon, and the balance of yeast in the cocoon was stable. However, Comparative Example 1 that was mixed at the same time was No. The occupation ratio of 86 decreased to about 20%, and K701 was dominant all the way to the end of the period. Table 5 shows general analysis values of sake in each section placed on the 19th day after the distillation. The analysis was carried out by the method described in the 4th revision of the National Tax Agency Preliminary Analytical Method Comment, and the total acid and amino acid levels were expressed as the number of ml of N / 10 sodium hydroxide titrated per 10 ml of sample.
[0029]
[Table 5]

[0030]
From the results shown in Table 5, the control 1 of K701 alone had an alcohol content of 19.7% and a sake level of +3.0. In Control 2 with 86 alone, the alcohol content was 19.0% and the sake level was -5.0, which was poor. However, the present invention 1 has an alcohol content of 19.5% and a sake content of +1.0, the present invention 2 has an alcohol content of 19.2% and a sake content of +0.5, and the present invention 3 also has an alcohol content. With 19.6% and Sake degree of +2.0. Next, the low boiling point aroma components of sake in each section placed on the 19th day after the distillation were analyzed by headspace gas chromatography, and the analysis values are shown in Table 6.
[0031]
[Table 6]

[0032]
From Table 6, the concentration of ethyl caproate, one of the ginjo aromas, is 0.7 ppm for Control 1 and 3.5 ppm for Control 2, and 2.0 ppm for Comparative Example 2 which is a blend thereof. Comparative Example 1, which is a brew, also had a value of 2.1 ppm, which was almost in the middle of Control 1 and Control 2. However, the present invention 1 was 3.0 ppm, and the present invention 2 was 3.3, which was higher than Comparative Examples 1 and 2, and a good fragrance was obtained. Next, a sensory test was performed, and the results are shown in Table 7. The sensory test was evaluated by 15 panelists using a three-point method (1: good, 2: normal, 3: poor).
[0033]
[Table 7]

[0034]
From Table 7, in evaluation of taste, incense, and overall, the evaluations of the present inventions 1, 2, and 3 were higher than those of Controls 1 and 2, and were further higher than those of Comparative Examples 1 and 2. Even in the comments, Comparative Examples 1 and 2 were fragrant and poor in balance of taste, and the taste was low and there were many low evaluations, but the present inventions 1, 2, and 3 had good balance of flavor, good incense, It was good evaluation such as refreshing taste.
[0035]
Example 2 Sake yeast used 10-41-3 and K1401, 10-41-3 was used for the primary addition at the time of chickenpox at the start of charging, and K1401 was used for the secondary addition after 8 hours. In each test group, the mixed brewing ratio of the primary added yeast and the secondary added yeast is 1: 1 in the present invention 4, 1: 3 in the present invention 5, and 1: 0.33 in the present invention 6. As controls, K1401 alone control 3 and 10-41-3 alone control 4 were charged. Further, Comparative Example 3 was brewed with a mixed brewing ratio of 1: 1 and simultaneously brewed at the time of water pouring. Further, Comparative Example 4 was prepared by blending 1: 1 each of the upper tank liquor of Control 3 charged with K1401 alone and the upper tank liquor of Control 4 charged alone with 10-41-3. First, each yeast was cultured at 30 ° C. using a broth medium, collected as solid yeast by centrifugation, and then added at a predetermined time. The amount of solid yeast added was such that the total number of yeast added was 2.5 × 10 ⁹ after the number of yeasts per gram of each solid yeast was measured. For example, in the category of the present invention 4, the primary added yeast and the secondary added yeast are 1.25 × 10 ⁹ each, and in the category of the present invention 5, the primary added yeast is 0.625 × 10 ⁹ and 2 The number of secondary added yeast is 1.875 × 10 ⁹ , and in the section of the present invention 6, the primary added yeast is 1.875 × 10 ⁹ and the secondary added yeast is 0.625 × 10 ⁹ . Next, 75% polished rice and polished rice were used, and in the same manner as in Example 1, steaming rice was charged in a three-stage manner with a total rice content of 500 g and a fermentation temperature of 15 ° C.
[0036]
The occupancy rate of the number of 10-41-3 yeasts in the koji in the mixed brewing ratio test plots was determined by the same method as in Study Example 2. The occupancy rate of 10-41-3 is shown in Table 8.
[0037]
[Table 8]

[0038]
From Table 8, the present invention 4 in which the 10-41-3 yeast and the K1401 yeast are in a 1: 1 mixed brewing category maintains an occupancy rate of about 50% of 10-41-3 at the start of charging until the end of the period. . In addition, the present invention 5 keeps the occupation ratio of about 25% at the start of the preparation until the end of the last stage, and the present invention 6 maintains the occupation ratio of about 75% at the start of the preparation until the end of the last stage. The balance was stable. However, in Comparative Example 3, which was co-mixed, the occupancy of 10-41-3 decreased to nearly 20% early in the period after the start of fermentation, and K1401 was dominant throughout the end of the period. Next, the general analysis of the sake brewed on the 19th day after the retention was performed in the same manner as in Example 1, and the results are shown in Table 9.
[0039]
[Table 9]

[0040]
As shown in Table 9, the control 3 had a sake degree of +4.0, but the control 4 had a sake degree of -4.0, which was bad. However, the present invention 4 was +1.5, the present invention 5 was +3.0, and the present invention 6 was +0.5. The low boiling point aroma components of each sake were analyzed in the same manner as in Example 1, and the results are shown in Table 10.
[0041]
[Table 10]

[0042]
From Table 10, the concentration of isoamyl acetate, which is one of Ginjo aroma, is 7.1 ppm for Control 3, 13.0 ppm for Control 4, and 10.1 ppm for Comparative Example 4 which is a 1: 1 blend thereof. Moreover, the comparative example 3 which is simultaneous kneading classification was 10.4 ppm. However, the present invention 4 was 12.0 ppm, the present invention 5 was 11.2 ppm, and the present invention 6 was 12.9 ppm, which was better than Comparative Examples 3 and 4. The sensory test of the upper tank liquor was performed in the same manner as in Example 1, and the results are shown in Table 11.
[0043]
[Table 11]

[0044]
In the taste, aroma, and overall scores, the evaluations of the present invention 4, the present invention 5 and the present invention 6 that are mixed brewing categories were higher than those of the controls 3 and 4, and further higher than those of the comparative examples 3 and 4. Also in the comments, both Comparative Examples 3 and 4 had a low evaluation that the taste was rough and the balance of flavor was poor, but the present inventions 4, 5, and 6 have a high flavor and a good balance of flavor. It was a good evaluation such as roundness.
[0045]
【The invention's effect】
According to the present invention, in a method for producing sake using a yeast charging method in which at least two types of sake yeast are mixed and charged, yeast having a high alcohol fermentative ability and good cracking of straw and inferior cracking are inferior but highly producing aromatic components. The yeast to be added can be fermented while maintaining the mixed brewing ratio of the yeast at the start of the charging by charging the yeast with the addition time of both yeasts limited. The obtained sake had a high alcohol fermenting ability, a good koji, and many aromatic components and excellent flavor. That is, it is possible to provide a method for producing sake having the characteristics of these yeasts.

Claims

In the method for producing sake by the yeast charging method in which at least two types of sake yeast are mixed and charged, yeast that produces a high fragrance component at the start of charging is added (primary addition), and then alcohol fermentability 4 to 12 hours later A method for producing sake, characterized by adding high-yeast yeast (secondary addition).

Yeast producing high aroma components is no. The method for producing sake according to claim 1, wherein the yeast is 86 and / or FERM BP-5332 yeast, and the yeast having high alcohol fermentation ability is Association 7, Association 701, Association 14, and / or Association 1401.

The ratio of the number of yeasts of yeast producing high aroma components and yeast having high alcohol fermenting ability is charged so as to be in the range of 1: 0.3 to 1: 3 at the time of secondary addition. A method for producing sake according to 1.