JP4641966B2 - Shochu manufacturing method - Google Patents

Description

  The present invention relates to a method for producing shochu, and more specifically, a method for producing shochu containing a high amount of 4-vinyl guaiacol using a specific yeast, and further adjusting the concentration of copper ions when storing distillate to increase vanillin. The present invention relates to a method for producing shochu containing shochu.

  It is known that distilled liquors such as whiskey and awamori stored for a long time contain vanillin. Vanillin has a sweet fragrance and contributes to the aging, roundness and profound feeling of the distilled liquor. As for whiskey, it is known that by aging a distillate in a barrel for a long period of time, the precursor of vanillin is eluted from the barrel and gradually converted into vanillin. On the other hand, for awamori and barley shochu, which are types of shochu, the mechanism of vanillin production from raw materials such as cereals has been clarified. Awamori is usually produced by a method in which only rice bran and water are used as raw materials, fermented sufficiently, distilled using a stainless steel single-type distiller, stored in turtles and sufficiently aged. First, ferulic acid bonded to the side chain of arabinoxylan constituting the cell wall of the raw material is liberated, and subsequently decarboxylated to 4-vinylguaiacol (hereinafter abbreviated as 4-VG). 4-VG is transferred to a distillate in the distillation process and is gradually oxidized and converted to vanillin during subsequent years of turtle storage.

As means for enhancing 4-VG, which is a precursor of vanillin, methods using ferulic acid decarboxylation activity and yeast are disclosed in JP-A-9-238673, JP-A-10-276788, JP-A-2000. -125840 (Patent Document 1, Patent Document 2, Patent Document 3). However, these show the result of obtaining 4-VG in sputum, but there is no description about the specific value of vanillin. Furthermore, there is no description of the method for converting 4-VG to vanillin after the distillation step, and therefore the amount of vanillin in the final distilled liquor product is not clarified.
On the other hand, wine yeast and brewer's yeast were cultured in a YPD medium containing 200 ppm ferulic acid, and the production activity of 4-VG was examined. As a result, W68>K-1> K-3 EC1118 is known (Non-patent Document 1).

  Thus, although various means for enhancing 4-VG have been studied, a means for enhancing 4-VG has been demanded.

JP 9-238673 A Japanese Patent Laid-Open No. 10-276788 JP 2000-125840 A Journal of the Japan Brewing Association, Vol. 93, No. 12, 967-975 (1998)

  The object of the present invention is to use a specific yeast in a method for producing shochu using cereals as a raw material, thereby producing a method for producing shochu containing 4-VG at a high level, and further to determine the copper ion concentration when storing a distillate. An object of the present invention is to provide a method for producing shochu containing a high amount of vanillin after adjustment.

Briefly, the first invention of the present invention is a method for producing shochu using one cereal selected from barley, bare barley and corn as a raw material, and the C14 strain belonging to Saccharomyces cerevisiae or The present invention relates to a method for producing shochu containing 15-VG using 15 strains. According to the second aspect of the present invention, when a shochu containing a high amount of 4-VG is produced by the method of the first aspect described above, and then the distillate is stored, the concentration of copper ions in the distillate is determined. It is related with the manufacturing method of the shochu containing high vanillin characterized by setting it as the shochu containing vanillin highly by storing as 0.2 mg / L or more .

  As a result of intensive studies to solve the above problems, the present inventors have found that in a method for producing shochu using cereals as a raw material, the C14 strain belonging to Saccharomyces cerevisiae or It was found that by using 15 strains, a shochu containing high 4-VG can be obtained, and when storing the distillate, the copper ion concentration in the distillate is 0.2 mg / L or more. By performing storage, it was found that 4-VG can be efficiently converted into vanillin and a shochu containing a high amount of vanillin can be obtained, and the present invention has been completed.

  According to the present invention, a shochu containing a high amount of 4-VG can be provided by using a specific yeast. In addition, when storing the distillate, 4-VG is efficiently converted to vanillin by storing the distillate at a copper ion concentration of 0.2 mg / L or more, and shochu containing high vanillin content. Can be obtained. By containing vanillin at a high content, it is possible to obtain a shochu liquor with a sweet fragrance and a good aging sensation.

Hereinafter, the present invention will be specifically described.
In the present invention, in the method for producing shochu using cereal as a raw material, the C14 strain belonging to Saccharomyces cerevisiae or No. Fifteen strains are used. C14 strain or No. By using 15 strains, shochu containing a high amount of 4-VG can be produced. Examples of cereals in the present invention include rice, barley, bare barley, rye, corn and the like. A raw material rich in ferulic acid is preferable, and barley and corn are particularly preferable.
C14 strain belonging to Saccharomyces cerevisiae or No. The 15 strains are so-called Miyazaki thermophilic yeast and Miyazaki thermotolerant yeast isolated at the Miyazaki Prefectural Industrial Experiment Station. C14 strain is a Chinese isolate selected from commercially available fermented foods in China. Fifteen strains are Thai isolates selected from Thai commercial fermented foods. In addition, C14 stock, No. Each of the 15 strains of yeast can be purchased from the Miyazaki Food Development Center if desired.
In a method for producing shochu using cereals as a raw material, various yeasts were used to examine whether these two strains have stronger ferulic acid esterase activity than other practical yeasts commonly used for brewing. Alternatively, it was found that the production ability of decarboxylated free ferulic acid to 4-VG was high. In addition, it is a superior yeast that can be used for shochu that can shorten the fermentation period because it is proliferating and fermenting at a higher temperature (38 to 40 ° C.) than usual and has excellent alcohol resistance. .

  In the present invention, when the distillate is further stored, 4-VG is efficiently converted to vanillin by storing the distillate at a copper ion concentration of 0.2 mg / L or more, and high content of vanillin is contained. A shochu can be produced.

Hereinafter, the present invention will be described more specifically by study examples.
Study example 1
Using yeast from barley and corn, yeasts that produce 4-VG at a high yield were selected. A comparative study was made with wine yeast and beer yeast. A list of the examined strains is shown in Table 1. Note that the order of high production of 4-VG in the model system of the synthetic medium is W68> Association No. 1 (K-1)> Association No. 3 (K-3), EC1118.

Using a barley saccharified solution and a corn saccharified solution, a yeast fermentation test shown in Table 1 was conducted. Preparation of barley saccharified solution and fermentation test were performed as follows.
After 200 g of barley was pulverized, it was mixed with pumped water so as to be 400 mass% of the mass of the raw material. To this mixture, liquefied enzyme Termamyl 120L [manufactured by Novozymes Japan Co., Ltd.] was added in an amount of 0.1% by mass of the raw material, and steamed under pressure at 132 ° C. to obtain a steamed rice cake. The obtained steamed rice cake was allowed to cool, and then Sun Super 240L (manufactured by Novozymes Japan Co., Ltd.) as saccharifying enzyme and Sumiteam AC (manufactured by Shin Nippon Chemical Industry Co., Ltd.) as cellulase were each 0.1 mass relative to the raw material mass. % Was added and saccharified overnight at 58 ° C. to obtain a saccharified koji. Each saccharified cocoon obtained was inoculated with each yeast of Table 1 and subjected to a fermentation test at 30 ° C. for 5 days. The preparation and fermentation test of corn saccharified liquid were carried out in the same manner as the preparation and fermentation test of barley saccharified liquid instead of corn. Each fermented koji was distilled by a conventional method using a glass distillation flask.
Analysis of 4-VG in the distillate was performed by high performance liquid chromatography (HPLC) according to the method described in Japanese Patent Application Laid-Open No. 2003-153681.
The results are shown in Table 2 (in the case of barley saccharified solution) and Table 3 (in the case of corn saccharified solution).

From the results of Table 2 and Table 3, 4-VG production ability varies depending on the type of raw material, even in the same strain, and the order of high production of 4-VG in the model system of synthetic medium and cereals are used as raw materials. It was found that the amount of 4-VG produced was different in the order of the cases.
In any case where barley and corn were used as raw materials, the C14 strain was excellent. Note that a rise of nearly 1 mg / L in the 4-VG content is a remarkable rise.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

  Barley shochu was produced from barley. The charging composition is shown in Table 4.

  The primary charge is 150 g of polished white barley after water soaked in water, drained, steamed, and allowed to cool. BIOCK Co., Ltd.] was inoculated to obtain wheat straw. To this koji, 180 ml of pumped water and yeast were added and fermented at 25 ° C. for 7 days to obtain primary koji. The yeast strain C14 (abbreviated as C14) was used. As a yeast control, Shochu Yeast Association No. 2 (abbreviated as K-2), which is commonly used in the production of shochu, was used.

Steamed barley with 70% by mass of wheat flour was added to the primary koji, followed by secondary charging and fermented at 25 ° C. for 14 days. Table 5 shows analytical values of the fermented rice cake.
In addition, the measurement of 4-VG was performed by the method of examination example 1, and the measurement of ferulic acid was performed according to the method shown below.
The measurement was performed by HPLC manufactured by Waters. As a pretreatment, methanol was added and shaken vigorously, and a solution obtained by removing the resulting precipitate by centrifugation was used as a measurement sample. The column used was CAPCELL PAK C18 UG120 [5 μm, 4.6 mmφ × 250 mm, manufactured by Shiseido Co., Ltd.], and the column temperature was 40 ° C. The eluent was a mixture of acetonitrile and water in a ratio of 25:75 (containing 0.05% TFA), and the flow rate was 1 ml / min. The detection wavelength was 320 nm, and the injection amount was 10 μl. What was measured by this method was defined as free ferulic acid.

表中の単位は、試留値；ｖ／ｖ％、全糖；ｗ／ｖ％、還元糖；ｗ／ｖ％、フェルラ酸；ｍｇ／Ｌ、４−ＶＧ；ｍｇ／Ｌを示す。

The units in the table indicate the test value; v / v%, total sugar; w / v%, reducing sugar; w / v%, ferulic acid; mg / L, 4-VG; mg / L.

  From the result of Table 5, the fermented rice cake which contains many 4-VG was obtained in C14 stock | strain. Compared with white rabbit (7.6 mg / L), black rabbit (17.5 mg / L) contained more 4-VG.

Distillation was carried out at atmospheric pressure using a single distillation machine whose neck was made of copper, and a distillate was obtained with a post-cut cut of 10%.
4-VG in the obtained distillate is 9.78 mg / L for Kuroiso-C14 and 5.11 mg / L for Hakuho-C14 (both values in terms of 25% ethanol), a high content exceeding 5 mg / L. Met.

  The copper ion concentration of the obtained distillate was 0.2 mg / L. The vanillin content after storage for 12 months was increased to 0.7 mg / L or more in all cases, and the wine quality was good with a sweet aroma and aging.

  Barley shochu was produced from bare wheat. The charging composition is shown in Table 6.

  Primary charging was performed in the same manner as in Example 1. Mantenboshi having a barley ratio of 85% by mass was used. As the seed gonococcus, Kawachi white bacterium (manufactured by Kawauchi Genichiro Shoten Co., Ltd.) was used. Fermented at 28 ° C. for 7 days to obtain primary koji. Yeast is strain C14 (abbreviated as C14), No. Fifteen strains (abbreviated as No. 15) were used. As a yeast control, Shochu Yeast Association No. 2 (abbreviated as K-2), which is commonly used in the production of shochu, was used.

Steamed barley with a barley ratio of 85% by mass was added to the primary koji, followed by secondary charging and fermented at 28 ° C. for 11 days. Table 7 shows the analytical values of the fermented rice cake.
In addition, the measurement of 4-VG and ferulic acid was performed similarly to Example 1.

表中の単位は、試留値；ｖ／ｖ％、全糖；ｗ／ｖ％、還元糖；ｗ／ｖ％、フェルラ酸；ｍｇ／Ｌ、４−ＶＧ；ｍｇ／Ｌを示す。

The units in the table indicate the test value; v / v%, total sugar; w / v%, reducing sugar; w / v%, ferulic acid; mg / L, 4-VG; mg / L.

  From the results in Table 7, C14 strain, No. In 15 strains, fermented rice cake containing a large amount of 4-VG was obtained.

Distillation was performed under reduced pressure at a vacuum degree (pressure) of 8.00 × 10 ⁻³ MPa using a single distiller whose neck portion was made of copper, and a distillate was obtained as a post-cut cut of 5%.
4-VG in the obtained distillate was 6.3 mg / L in the C14 strain, No. Fifteen strains had a high content of 4.6 mg / L (both in terms of ethanol 25%), exceeding 4 mg / L. In Shochu Yeast Association No. 2, it was 1.2 mg / L.

  The copper ion concentration of the obtained distillate was 0.3 mg / L. The vanillin content after storage for 12 months is C14 strain, No. All 15 strains were increased to 0.6 mg / L or more, and the taste was good with a sweet aroma and aging.

  According to the method for producing shochu of the present invention, a shochu containing a high amount of 4-VG can be obtained. In addition, by setting the copper ion concentration to 0.2 mg / L or more, the vanillin content can be increased, and a liquor with a good flavor and a sweet aroma and aging can be obtained. The present invention is useful because it can be widely applied to not only shochu but also distilled spirits.

Claims (2)

In a method for producing shochu using a cereal selected from barley, barley and corn as a raw material, the C14 strain belonging to Saccharomyces cerevisiae or A method for producing shochu containing a high content of 4-vinyl guaiacol, wherein 15 strains are used. When a shochu containing a high content of 4-vinyl guaiacol is produced by the method according to claim 1 and then the distillate is stored, the concentration of copper ions in the distillate is set to 0.2 mg / L or more. A method for producing a shochu containing a high amount of vanillin, characterized in that a shochu containing a high content of vanillin is obtained.