JPS597433B2 - Improved manufacturing method for awamori - Google Patents

Description

[Detailed description of the invention] Excellent awamori 1 related to pure separation suitable for awamori brewing of the present invention
This paper relates to an improved method for producing awamori using yeast No. 5703.

More specifically, the present invention uses rice as a raw material, and the rice is washed,
After pre-processing the koji for making koji, such as soaking in water, draining, steaming, and cooling, the koji for awamori is sprinkled on it as a seed koji, and the koji and water obtained by making koji by a conventional method are prepared. Awamori No. 1 yeast (KAIKEN BYO 5703), which is purified and isolated from nature and has excellent brewing characteristics, is added to a koji medium, synthetic medium, etc., and an expanded culture is added to make moromi (mash). The present invention relates to a new and improved method for producing awamori, which is characterized by producing ``honmomi'' and then performing fermentation, distillation, storage steps, etc. using conventional methods.

The first research into awamori yeast, which plays an important role in awamori production, began when Inui separated the yeast from awamori moromi and identified the main fermenting bacteria as Satsukalomyces suis.

Subsequently, Nakazawa et al. continued to study the properties of awamori koji and yeast isolated from moromi from morphological and physiological perspectives.

However, although a certain amount of bifurcated research has been conducted on these yeasts, no research has been conducted on whether pure cultured yeast can be used in awamori production, and to this day, pure cultured yeast is still not used in awamori brewing. There are no examples of using mash, and the current situation is to use mash that is 3 to 4 days old after preparation, which is called seed mash.

Therefore, in the awamori moromi that is currently widely produced, there is not only one type of yeast with specific properties, but several types of yeast (home yeast) with different properties.

Of these wild yeasts, it is not decided which one will dominate in the moromi; it will vary depending on the brewing conditions at the time.

For example, during the hot summer season, heat-resistant yeast becomes the mainstay.
During the cold winter season, yeasts that multiply quickly at low temperatures are dominant, and even if good yeasts exist,
It doesn't always work.

Moreover, it is in the yeast attached to the house. Since there are many types of yeast that easily produce spores, it has been extremely difficult to produce, maintain, and manage high-quality moromi using home-grown yeast.

The production of awamori using pure yeast with excellent brewing properties is the most important technical issue facing awamori brewing, and in order to solve this, the present inventors have devoted themselves to research and development. Purely isolated Awamori No. 1 yeast (Feikoken Bacteria No. 570)
By developing No. 3), we established an excellent manufacturing technology for awamori moromi, developed maintenance and management technology, and completed the present invention.

Now, yeast suitable for awamori brewing must at least satisfy the following conditions.

In other words, Okinawa is hot and humid, so when brewing awamori, the awamori moromi tends to reach high temperatures, so the yeast must have sufficient ability to grow even at high temperatures.

■Since awamori moromi has a low pH (3.3 to 3.7), the yeast must be acid-resistant.

■Unlike beer or whisky, awamori produces a high concentration of alcohol during the moromi stage, so it must be a yeast that has a high growth rate and good alcohol productivity even in the presence of high alcohol.

■The yeast must be able to bring out a good flavor to the product and sufficiently retain the unique characteristics of awamori.In other words, it must not abnormally produce volatile acids such as acetic acid, and must contain higher alcohols, which are the basis of the aromatic components of awamori. It is essential that the yeast produces a suitable amount of yeast and esters.

It is the first attempt in the long history of awamori brewing to develop a single type of pure yeast that satisfies these conditions and put awamori brewing into practical use. Its practical application was achieved for the first time by using No. 1 yeast.

The present invention will be explained in detail below.

Thai rice is used as the raw material for awamori brewing.

Needless to say, it is also possible to use inland rice as appropriate.

Raw materials are processed as usual: washing, soaking, draining, steaming,
Do this in the order of cooling.

Soaking is done in order for the rice to absorb the moisture required for steaming.
Preferably, the water absorption rate is about 23%.

A method is used that uses a rotating drum that can be used for steaming, tsuN, RIJi, etc., and achieves a water absorption rate of about 33%.

Next, after cooling the steamed rice, using a rotating drum-type koji making device, etc., while controlling the product temperature, awamori seed koji mold is evenly sprinkled on the steamed rice, and the seeds are spread so that it evenly adheres to the surface of the steamed rice. Combine the ingredients and make koji using the usual method.

The koji and water produced in this way are used as raw materials, and a culture obtained by expanding the Awamori No. 1 yeast is added and prepared. After fermenting the moromi (honmomi) for about two weeks, it is distilled and stored. Awamori is manufactured through various processes.

The above-mentioned expanded culture of Awamori No. 1 yeast is obtained by culturing pure isolated yeast cells in a koji extract medium (a) by adding water to koji and cooling it after high-temperature saccharification; (b) )
After high-temperature saccharification and heat sterilization, it is added to the cooled material and cultured, or (c) a synthetic medium consisting of a carbon source, inorganic components, yeast extract, water, etc. is heat sterilized and added to the cooled material. After culturing, only the bacterial cells are isolated by centrifugation or the like.

Next, the characteristics of Awamori No. 1 yeast developed by the present inventors will be described.

Awamori No. 1 yeast is produced using Furukawa and Akiyama's TTC culture medium [Agricultural Journal 37,
398 (1963)], it is isolated from nature in a pure manner, and has particularly high growth ability under high temperature conditions (30-35℃), growth ability in the presence of high alcohol, fermentation ability in moromi, and aromatic components. It is noteworthy as a yeast that has excellent production ability and is capable of producing awamori of excellent quality and yield.

Regarding this awamori No. 1 yeast, total rice 1.8Kp (mizu 170
%, seven laboratory-scale preparation tests were conducted.

Table 1- shows the final alcohol production amount, acidity, and sensory findings of the moromi.
1 and distilled to obtain awamori, and the results of analysis of its low 2 boiling point components are shown in Table 1-2.

Regarding Awamori No. 1 yeast, the morphology of large colonies, film formation, state of pseudohyphal formation, spore formation rate, cell morphology, fermentability of 7 types of sugars, assimilation of 29 types of carbon sources, and availability of nitrates. oxidation,
Arbutin decomposition ability, growth in a hypertonic environment (50% or 60% glucose), cycloheximide resistance, requirement for six vitamins, growth at 37°C, liquefaction of gelatin, productivity of starch-like substances, etc., and its mycology. Table 2 shows the results of morphological and physiological studies, focusing on physical properties.

Table 1-2 Low-boiling point components, acidity, and sensory findings of awamori products produced by Awamori No. 1 yeast Awamori No. 1 yeast is based on J. rTheY edited by Lodder
It matches the standard description of EastJ's Satsurikuchi Mrs. Serbitsue, but Awamori No. 1 yeast requires vitamin B1 and does not require pantothenic acid in Wisokurham medium (inorganic nitrogen source), so it is a typical yeast. Differences are observed compared to sake yeast (Association No. 7).

In addition, this Awamori No. 1 yeast has been deposited with the Institute of Microbial Technology as Microtechnology Research Institute No. 5703. By using Awamori No. 1 yeast that has these various characteristics,
For the first time, we have fundamentally changed the awamori manufacturing technology, which used to have no other option but to use starter mash, which was prone to bacteria, and made it practical to use modern awamori manufacturing technology using yeast isolated and cultured in pure water. It can be said that it has become possible.

When preparing moromi using pure isolated Awamori No. 1 yeast, a culture expanded using a koji medium or a synthetic medium is used, but other mediums may be used as appropriate in place of these mediums. The cells may be expanded and cultured.

In the case of the koji culture method, koji extract (e.g. Be' 6°, P
H3.6) was inoculated with Awamori No. 1 yeast and cultured for about 2 days at 25-30°C under preferable conditions, and then, for example, hot water was added to koji and saccharified and sterilized at 55-60°C for 1 hour, Add an appropriate amount of mycologically clean water and cool it to about 25°C, or add water to koji and saccharify it at around 55°C for 3 hours, then raise the temperature further (preferably around 70°C). ) For example, after sterilizing for 30 minutes, about 25
In addition to cooling to 25°C, preferable conditions include
Use what has been expanded and cultured at ~30°C for about 3 days.

In the case of the synthetic medium method, an appropriate synthetic medium such as molasses or glucose, other yeast extracts, KH2PO4,
Awamori No. 1 yeast is expanded and cultured in a medium consisting of MgSO4, citric acid, water, etc., and treated with an appropriate separation means such as centrifugation, and the separated bacterial cells (solid yeast) are used.

The culture expanded by the koji medium method, synthetic medium method, etc. is added to the raw materials for moromi (malt and water), and fermentation is carried out by a conventional method.
Awamori is obtained through distillation, storage steps, etc.

The latter type of solid yeast has high activity and is particularly advantageous in transporting bacterial cells, and is suitable for the location conditions of Okinawa, which has many remote islands, so solid yeast is expected to be used.

This is the first time that the production of moromi using an expanded culture of pure isolated yeast has been put to practical use in the production of awamori.

Next, the results of a preparation test using this awamori yeast No. 1 are shown below as an example.

Comparative Experimental Example The results of a comparative experiment are shown below regarding the difference in product between awamori produced using awamori No. 1 yeast and awamori produced using SH 4 yeast, with the manufacturing conditions other than yeast being the same. .

Experimental method (1) Awamori yeast strain No. 1 and shochu yeast strain SH4 were used.

The shochu yeast SHJ was acquired from the Brewing Association of Japan.

(2) For the koji medium, add 4 icp of awamori koji and 4 icp of hot water at about 75°C.
8 liters were added and saccharified at 55-60°C for 1 hour, 1 liter of microbiologically clean cold water was added thereto, and the mixture was cooled to about 25°C.

(3) Cultivation method Homori No. 1 yeast and SH No. 4 strain were cultured with koji extract (Be .6°
, pH 3.6), one platinum loop was inoculated into 200 tnl, precultured at 30°C for 36 hours, added to the above-mentioned koji medium, and cultured at 30°C for 3 days.

(4) Preparation mix Actual 1 The preparation mix on a laboratory scale is raw rice: 4 K9, pumped water: 7
1 and pure seed mash 80IIll.

In addition, the factory-scale preparation mix is Nishigen Rice 800~i,o
o oK2, 1,360 to 1,800 liters of water and 8.4 liters of pure mash.

(5) Comparison of quality The quality was compared using chemical component values determined by chemical analysis, the results of a two-point comparison test conducted by a sensory test, the content of unsaturated fatty acids, etc. as indicators.

The unsaturated fatty acid content was compared using the following method.

Test yeast rice
Preculture in YEPD medium at 30°C for 1 day Dilute the preculture solution and plate culture at 30°C for 2 days Colony formation Contact with iodine vapor (3 minutes at room temperature) Experimental results (1) Differences in chemical component values of the products are shown below.

The low-boiling components targeted for analysis are distilled out in the first distillation section during the distillation process, so almost all of the components are recovered in the product regardless of the distillation method.

In particular, the amount of higher alcohol that evaporates during distillation and in the product is small, so its content and ratio reflect that in the moromi, which in turn reflects the amount produced by yeast.

As can be seen from this result, awamori made with Awamori No. 1 yeast has a smaller AZB ratio than awamori made with SH No. 4 strain.

(2) The sensory test results are shown below.

Both types of awamori were tested by experts using a two-point comparison test method (pair test).

There are 14 judges, including judges from the Awamori Kanpyo Association and the Commercial Sake Study Group, who have deep experience in sake tasting.

■ Sensory test to determine whether it retains the characteristics of awamori SH4 strain Awamori No.1 yeast Awamori used in manufacturing tests 1st Atonement Laboratory Classroom 0 14 2nd (Kouyang Kiyoko) 0 14 (The numbers indicate the number of people certified as possessing the information.

) ■ Sensory test to determine which is richer in aroma Awamori strain SH No. 4 Awamori No. 1 yeast H used in the test Awamori used in the test 1st trial test laboratory Kiyanagi 0 14 2nd (factory scale) 0 14 (Numbers are based on the aroma Shows the number of people who are recognized as rich.

) (3) Comparison of unsaturated fatty acid content The following is the result of investigating the unsaturated fatty acid content of Awamori No. 1 yeast and SH No. 4 strain using the iodine paper staining method used to determine the unsaturated fatty acid content. Shown below.

From the experimental results, Awamori No. 1 yeast has a small value, and SH4
It turned out that the stock was large.

Unsaturated fatty acids, such as linoleic acid, are volatile and pass into the product when distilled.

If the content is high in the product, there is a high risk of it developing an oily odor.
If awamori is manufactured using SHJ stock, there is a great risk that the product will have an oily odor and the value of the product will be low.

Awamori is said to be free of oily odor, which is said to be the most important condition, and having an oily odor can be said to be the disadvantage of most dogs.

As is clear from the above comparative experiment results, Awamori yeast No. 1 was found to have extremely excellent characteristics as a yeast for producing Awamori.

Example 1 Raw rice is washed, soaked in water, drained, and then steamed to a water absorption rate of about 23% to prepare steamed rice with a water absorption rate of about 33%.

Next, this steamed rice was sprinkled with awamori seed koji mold, and the seeds were mixed to form koji to produce koji.

On the other hand, the Awamori No. 1 yeast that had been purified and cultured was expanded and cultured in the following manner to produce a culture.

In other words, Awamori No. 1 yeast is mixed with koji extract (Be' 6°, PH3
．． 6) 200ml! The culture solution was inoculated and cultured at 30°C for 36 hours, and 4.8 liters of warm water at about 75°C was added to Koji 4K9, and the rice was saccharified and cocooned at 55-60°C for 1 hour. After adding 1 liter of the yeast, the yeast culture was cooled to about 25°C and then cultured at 25 to 30°C for 3 days, which was then used as a yeast culture for preparing moromi.

Therefore, the amount of raw rice used for one preparation is 800 to 1000 kg.
Comparative brewing tests were conducted at six awamori factories with a pumping water ratio of 170% between the awamori No. 1 yeast expanded and cultured as described above and the home-grown yeast of each trial brewery.

The amount used for one preparation is the expanded culture of Awamori No. 1 yeast and the yeast attached to the house, and 80% of the 3rd day mash from the trial brewery is used.
．． It was set to 4 liters.

After about two weeks of fermentation, the mixture was distilled using conventional methods to produce awamori.

The results of a comparative test of the quality of the obtained awamori and various proportions are shown in Tables 3 and 4, respectively.

Table 3 shows the results of a two-point preference test conducted 22 times by a total of 11 sensory judges, including the awamori brewer and the appraiser.
From this judgment result, it was demonstrated that the use of Awamori No. 1 yeast was superior in terms of quality.

Fermentation ratio, raw material rice 1, which is important as an item for determining the fermentation state of moromi
It was also found that Awamori No. 1 yeast was superior in terms of pure alcohol yield per ton, etc., compared to ordinary yeast.

Example 2 Raw rice was washed, soaked in water, drained, and then steamed to prepare steamed rice with a water absorption rate of about 33%.

This steamed rice was sprinkled with awamori seed koji mold, and the seeds were mixed to make koji to produce koji.

Awamori No. 1 yeast was expanded and cultured to produce a culture as follows.

Kojichi, Awamori No. 1 yeast and koji extract (B e' 6°,
PH 3.6) Inoculated into 200 tnl and heated at 30°C.
4.8 liters of water was added to Koji 4K9, and the culture solution was saccharified at around 55°C for 3 hours, further heated to about 70°C, sterilized for 30 minutes, and then cooled to about 25°C. In addition, yeast cultured at 25 to 30°C for 3 hours was used as a yeast culture for preparing moromi.

On the other hand, the 3-day-old moromi from each brewery was used for the yeast.

The amount of rice used as raw material for each brewing at 10 breweries is 750~IOO
The OKP and water ratio was 180%, and 8.46 of yeast culture and 8.46 of yeast were each used for one preparation.

After the fermentation process took place for two weeks, Awamori was produced by distillation in the usual manner.

Tables 5 and 6 show the results of a detailed investigation of one of the trial breweries, Sake Brewery A, to find out what differences exist in the fermentation of the moromi between Awamori No. 1 yeast and the home-grown yeast of each trial brewery. .

Furthermore, since the presence or absence of bacteria in the moromi greatly affects the flavor of awamori, Table 7 shows the results of measuring the bacterial acidity in the moromi.

Secondly, since the moromi during fermentation has a great effect on the product,
Table 8 shows whether there is a difference in the aroma of moromi depending on the yeast.

As can be seen from Tables 5 and 6, the moromi made with Awamori No. 1 yeast has a good baumet quality and a lower alcohol content during aging.
17.

It showed a high value of 7%. The aroma of moromi was fruit-like and highly aromatic.

On the other hand, moromi made using yeast did not cut well, had a low alcohol content of 13.5% during aging, and had no aromatic aroma.

In addition, as can be seen from Table 7, the awamori moromi made with home-grown yeast at each brewery was often contaminated with acid bacteria, but these were not found in the moromi made with awamori No. 1 yeast. figure,
The bacterial acidity was almost at a value close to O.

Next, Table 8 shows the results of having the employees of each brewery judge the aroma of the moromi produced by Awamori No. 1 yeast and the aroma of the moromi produced by the homemade yeast of each brewery.

As is clear from the table, the moromi made with Awamori No. 1 yeast has an aromatic aroma, and the aroma is softer than that of Ietsuke yeast, and the use of Awamori No. 1 yeast improves the quality of the moromi. It has been proven that it is possible.

Example 3 Raw rice was washed, soaked in water, and drained, and steamed in a conventional manner to prepare steamed rice.

This steamed rice was sprayed with black koji mold, and the seeds were mixed to make koji to produce koji.

Awamori No. 1 yeast was expanded and cultured to produce a culture as follows.

In other words, Awamori No. 1 yeast is mixed with koji extract (Be'6°. PH3
．． 6) Inoculated at 200/71/l' and 30'
The culture solution cultured for 6 hours was mixed with molasses (5% sugar content), yeast extract 45F, KH2P041.
8 LMgS040.1%, citric acid (amount to adjust the pH to 3.6), and water to 9 liters, heat sterilized at around 100°C for about 1 hour, and then added to the culture solution cooled to about 25°C, The cells (solid yeast) obtained by culturing at 30° C. for 3 days and separating with a centrifuge were used as a yeast culture for preparing moromi.

On the other hand, in the case of the koji medium method, Awamori No. 1 yeast is mixed with koji extract (Be'
6°, PH3.6) 200ral and cultured for 6 hours at 30'C3, the culture solution was mixed with koji 4Kii'
Add 4.8 liters of hot water of about 75℃ to the water and boil at 55 to 60℃.
After saccharification and sterilization for an hour and adding 1 liter of mycologically clean cold water, add to the koji culture medium obtained by cooling to about 25°C,
One yeast cultured at ℃ for 3 days was used as a yeast culture for preparing moromi.

The amount of raw rice used in each of the 6 breweries is 800~IOO
OKP, with a water ratio of 180%, 550 g of solid yeast (moisture content 70%) was used for one preparation, and 8.4 liters of yeast culture in koji medium was used.

After the fermentation process took place for two weeks, Awamori was produced by distillation in the usual manner.

Therefore, for each awamori produced using a culture (solid yeast) obtained by expanding the Awamori No. 1 yeast using a synthetic medium and an expanded culture of Awamori No. 1 yeast obtained by culturing in a koji medium, The quality and manufacturing rate are compared and shown in Tables 9 and 10.

Table 9 shows the results of sake brewing using the two-point preference method by a total of 11 judges, including the awamori brewer's brewer and an appraiser.

As can be seen from the table, there was no difference in the quality of the produced awamori between the synthetic medium method and the koji medium method.

In addition, Example 1 shows that the method of expanding awamori yeast No. 1 in a koji culture medium and using that culture for preparation produces better quality awamori than the method of using home-made yeast for preparation. It's clear.

Therefore, like the koji culture medium method, the method of using a culture obtained by expanding Awamori No. 1 yeast using a synthetic medium for preparation can be said to be superior to the method of using conventional yeast for preparation.

As is clear from the above results, the awamori produced by the technology of the present invention using Awamori No. 1 yeast is superior in quality to products made using conventional yeast. The fact that the manufacturing, maintenance, and management of the moromi to produce such excellent quality products can be done extremely easily and scientifically is a feature not found in conventional technology.

The traditional awamori manufacturing method uses a renjo method in which 3 to 4-day-old moromi is added as a starter during brewing.
The seed mash is not mycologically clean and contains various bacteria and various yeasts that are unsuitable for awamori brewing.As a result, especially in the summer, these become the main force of fermentation, resulting in a decrease in alcohol yield and The problem was that the flavor of the product deteriorated and the spoilage of the moromi was a major problem, but the present invention completely solves these problems, increases the alcohol yield, enriches the flavor of the product, and This has made it possible to stably produce products of excellent quality throughout the year.

Particularly in Okinawa, which has many remote islands, the practical application of solid yeast, which is convenient for transportation, has made it possible to prepare moromi with a high level of technology.

Claims (1)

[Scope of Claims] 1. Awamori koji obtained by making koji using a conventional method, and expanded culture of awamori yeast No. 1 yeast (Feikoken Hakoyori No. 5703), which has excellent brewing properties and is obtained by separating water and pure water. An improved method for producing awamori, which is characterized by producing moromi by adding a cultured product. 2. Claim 1, which is an expanded culture of Awamori No. 1 yeast, which is a culture obtained by inoculating and culturing Awamori No. 1 yeast into koji that has been cooled after adding hot water to koji and saccharifying at a high temperature. Improved manufacturing method for awamori as described in section. 3. The culture obtained by expanding Awamori No. 1 yeast is saccharified at high temperature by adding water to koji, sterilized by heat, and then cooled.
The improved method for producing awamori according to claim 1, which is a culture obtained by inoculating and culturing awamori yeast No. 1. 4 A culture obtained by expanding Awamori No. 1 yeast is yeast cells (solid yeast) obtained by inoculating Awamori No. 1 yeast into a synthetic medium, culturing, and separating the cocoon by centrifugation or other treatment. An improved method for producing awamori according to claim 1.