JPS5832874B2 - How to remove old rice wine odor from sake - Google Patents
How to remove old rice wine odor from sakeInfo
- Publication number
- JPS5832874B2 JPS5832874B2 JP56053041A JP5304181A JPS5832874B2 JP S5832874 B2 JPS5832874 B2 JP S5832874B2 JP 56053041 A JP56053041 A JP 56053041A JP 5304181 A JP5304181 A JP 5304181A JP S5832874 B2 JPS5832874 B2 JP S5832874B2
- Authority
- JP
- Japan
- Prior art keywords
- sake
- old rice
- rice wine
- glucose oxidase
- odor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000019991 rice wine Nutrition 0.000 title description 4
- 235000019420 glucose oxidase Nutrition 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 108010015776 Glucose oxidase Proteins 0.000 description 11
- 239000004366 Glucose oxidase Substances 0.000 description 11
- 229940116332 glucose oxidase Drugs 0.000 description 11
- 241000209094 Oryza Species 0.000 description 10
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- KBHJFBXPVFGSAF-JEDNCBNOSA-N C[S+](C)CC[C@@H](C([O-])=O)N.S Chemical compound C[S+](C)CC[C@@H](C([O-])=O)N.S KBHJFBXPVFGSAF-JEDNCBNOSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- OZBDFBJXRJWNAV-UHFFFAOYSA-N Rimantadine hydrochloride Chemical compound Cl.C1C(C2)CC3CC2CC1(C(N)C)C3 OZBDFBJXRJWNAV-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- XYWDPYKBIRQXQS-UHFFFAOYSA-N di-isopropyl sulphide Natural products CC(C)SC(C)C XYWDPYKBIRQXQS-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 通常、清酒の醸造には新米が使用される。[Detailed description of the invention] New rice is usually used to brew sake.
しかし、昭和５０年代になって、国内産の米の供給量が
大幅に増加し、かつ 需要が減少したことによ）
す、清酒醸造に古米が一部使用されるようになった。However, in the 1970s, as the supply of domestically produced rice increased significantly and demand decreased, some old rice began to be used for sake brewing.
古米を使用した清酒は、新米を使用した清酒に比較して
熟しやすく、火入れ貯蔵を行うとせ臭、青臭又は油臭と
表現される特異臭が発生する。Sake made from old rice ripens more easily than sake made from new rice, and produces a characteristic odor described as a dry, grassy or oily odor due to pasteurization.
この特異臭は古米酒臭と呼ばれ、清酒の品質を劣下させ
、商品価値を低下させる。This unique odor is called old rice sake odor, and it degrades the quality of sake and lowers its commercial value.
本発明者は、古米酒臭の発生機構を研究した結果、古米
のたんばく質グルテリン区分に存在したＳ−メチルメチ
オニンスルフオニウム（以下ＭＭＳという。As a result of research into the mechanism behind the smell of aged rice wine, the present inventor found that S-methylmethionine sulfonium (hereinafter referred to as MMS) was present in the protein glutelin category of aged rice.
）が清酒醸造工程において製成酒に移行し１、製成酒を
火入れするとＭＭＳが熱分解し、古米酒臭の本体である
ジメチルスルフィド（以下ＤＭＳという。) is transferred to manufactured sake during the sake brewing process 1, and when the manufactured sake is pasteurized, MMS is thermally decomposed and produces dimethyl sulfide (hereinafter referred to as DMS), which is the main source of the old rice sake odor.
）を生じることを明らかにした。古米酒臭を感じないＤ
ＭＳのいき値は１０１）Ｉ）ｂと極めて低く、清酒中の
ＤＭＳはセライト、活性炭素又はイオン交換樹脂では吸
着除去できない。) was found to occur. No smell of old rice wineD
The MS threshold is extremely low at 101)I)b, and DMS in sake cannot be adsorbed and removed by Celite, activated carbon, or ion exchange resin.
本発明者は、清酒のＤＭＳ除去について種々検討した結
果、グルコースオキシダーゼを使用することが最も適当
であることを知った。As a result of various studies on the removal of DMS from sake, the present inventor found that it is most appropriate to use glucose oxidase.
グルコースオキシダーゼを清酒に添加すると、清酒のグ
ルコースに作用し、活性酸素を生じる。When glucose oxidase is added to sake, it acts on the glucose in the sake and generates active oxygen.
ＤＭＳはその活性酸素によって酸化され、その結果、古
米酒臭は消失することが判明した。It was found that DMS is oxidized by its active oxygen, and as a result, the smell of old rice wine disappears.
なお、清酒に添加するグルコースオキシダーゼは植物グ
ルコースオキシダーゼ、動物グルコースオキシダーゼ及
び微生物グルコースオキシダーゼのいずれでも使用可能
である。Note that the glucose oxidase added to sake may be any of plant glucose oxidase, animal glucose oxidase, and microbial glucose oxidase.
次に本発明の実施例を示す。Next, examples of the present invention will be shown.
実施例
古米を使用し、醸造した製成酒を６０℃で１時間火入れ
し、３０℃で２週間貯蔵したＤＭＳを６０ ｐｐｂ含有
する清酒２５０７１１１ニ、グルコースオキシダーゼを
５０〜５００ ｐｐｍ添加し、経口的にＤＭＳを測定し
た。Example Sake 2507111, which was brewed using old rice and pasteurized at 60°C for 1 hour and stored at 30°C for 2 weeks, containing 60 ppb of DMS, 50 to 500 ppm of glucose oxidase was added, and was orally administered. DMS was measured.
その結果、下表に示したように、グルコースオキシダー
ゼ添加１０日後には全＜ＤＭＳは検出されなかった。As a result, as shown in the table below, no total <DMS was detected 10 days after the addition of glucose oxidase.
を使用した。It was used.
なお、グルコースオキシダーゼを使用した１０日日日清
酒について、グルコースオキシダーゼ無添加の清酒と比
較し官能試験を行ったが、グルコースオキシダーゼを添
加した清酒には古米酒臭は感じられなかった。In addition, a sensory test was conducted on the 10-day Nissake sake containing glucose oxidase, comparing it with sake without the addition of glucose oxidase, but the sake to which glucose oxidase was added had no smell of aged rice wine.
［ＤＭＳ測定測定
法科清酒１０１１１を５０７１１１容バイアスびんに採
取し、打せん後、ゴムキャップの土から内部標準として
１．６３ ｐｐｍ ジイソプロピイルスルフィドのエ
タノール溶液２００μｔを注入し、５０℃で３０分加温
してヘッドスペースガス４７ｎｌを炎光光度検出器付ガ
スクロヤトグラフに注入して定量した。[DMS Measurement Measurement Methods Sake 10111 was collected in a 507111 volume bias bottle, and after pounding, 200 μt of an ethanol solution of 1.63 ppm diisopropyl sulfide was injected as an internal standard from the soil in the rubber cap, and heated at 50°C for 30 minutes. After heating, 47 nl of headspace gas was injected into a gas chromatograph equipped with a flame photometric detector for quantitative determination.
Claims (1)
酒中に含まれるジメチルスルフィドを酸化分解すること
を特徴とする清酒の古米酒臭の除去法。1. A method for removing old rice sake odor from sake, which is characterized by adding a glucose oxidase enzyme agent to sake to oxidize and decompose dimethyl sulfide contained in the sake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56053041A JPS5832874B2 (en) | 1981-04-10 | 1981-04-10 | How to remove old rice wine odor from sake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56053041A JPS5832874B2 (en) | 1981-04-10 | 1981-04-10 | How to remove old rice wine odor from sake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57170180A JPS57170180A (en) | 1982-10-20 |
| JPS5832874B2 true JPS5832874B2 (en) | 1983-07-15 |
Family
ID=12931795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56053041A Expired JPS5832874B2 (en) | 1981-04-10 | 1981-04-10 | How to remove old rice wine odor from sake |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5832874B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0328322A3 (en) * | 1988-02-12 | 1990-08-16 | Fujisawa Pharmaceutical Co., Ltd. | Process for preparation of soya milk with an improved flavor |
| JP4190191B2 (en) * | 2002-02-26 | 2008-12-03 | 宝ホールディングス株式会社 | Sake production method |
-
1981
- 1981-04-10 JP JP56053041A patent/JPS5832874B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57170180A (en) | 1982-10-20 |
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