JPS6151867B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for brewing sake that shortens the period required for fermentation. During times when rice was in short supply, it was proposed to use white bran, a by-product during the polishing of sake-making rice, as a substitute for sake-brewing raw materials or koji-making raw materials. It becomes bitter and spicy and darkens in color, reducing its quality, so it is no longer used at all. In addition, attempts have been made to make shubo, koji, and sake by crushing rice, but no detailed studies have been conducted. The present inventors reexamined the conventional sake brewing method in which rice grains are steamed to make steamed rice and used as kakemai. Poor thermal properties reduce heating and cooling efficiency. (b) Because the enzymatic action of Aspergillus oryzae is difficult to reach the center of the rice grain, the starch in the center of the rice grain ages before receiving the enzymatic action, resulting in a decrease in the raw material utilization rate of starch and a large amount of lees. In order to improve this drawback, he proposed a method for brewing sake that uses powdered rice as a kakemai. (Patent Application No. 107676 of 1982 and
(Patent Application No. 107677) In other words, when powdered rice is used as kakemai, due to the specific physical properties of the mash in the early stage of fermentation, the dissolution of oxygen into the mash is reduced, leading to yeast proliferation in the early stage of fermentation. is delayed, resulting in
Since the fermentation rate also decreases, the present inventors proposed in the above-mentioned invention a method of increasing the proportion of water pumped in sake brewing and a method of increasing the proportion of water pumped in the early stage of fermentation. The present inventors further researched the brewing of sake using powdered rice as kakemai, and found that when powdered rice was used as kakemai, the dissolution of starch was lower than in the conventional preparation. Since the fermentation rate is quite fast, we believe that controlling yeast growth and fermentation speed in the early stage of fermentation is important in terms of controlling the mash, and after further consideration of the mixing ratio, we decided to use powdered rice as kakemai. In the brewing of sake, the present inventors have discovered that adding kakemai and water in the nakazoe at the time of initial addition improves the growth of yeast in the early stage of fermentation and increases the fermentation rate, leading to the completion of the present invention. An object of the present invention is to provide a method for brewing sake that can increase the raw material utilization rate of rice starch and shorten the period required for fermentation. The present invention relates to the use of rice powder obtained by crushing rice in the presence of water in the brewing of sake in which powdered rice is used as the rice for sake brewing, and the brewing of sake. This is a sake brewing method that is characterized by increasing the proportion of first soe in the sake and not using nakazoe. The present invention will be explained in detail below. In the brewing of sake in the present invention, first, polished rice that has been polished for brewing is soaked in water overnight to sufficiently absorb water, drained, and then crushed using a grinder, mixer, or other grinding machine. This crushing turns the polished rice into rice flour that can pass through a 48-mesh sieve. Since this rice flour absorbs enough water, it can be steamed as it is by conventional methods to make steamed rice. In the present invention, in addition to the steamed rice obtained as described above, steamed rice obtained by steaming wet refined rice in a conventional manner can also be used. Wet-refined rice is produced by grinding brown rice or partially polished white rice into a milky slurry in the presence of water, and then centrifuging this milky slurry to remove the fats and proteins accumulated in the upper layer of the centrifuged residue. The part containing a lot of starch is obtained by separating and removing the part containing a lot of starch from the centrifugation residue, but since this part has also absorbed enough water, it can be processed as is by the usual method without drying. You can heat it and steam it. In the sake brewing of the present invention, the steamed rice obtained as described above is used as kakemai, but the mixing ratio is different from that in ordinary sake brewing. In other words, the standard mixing ratio is as shown in the table below, and the steamed rice, koji rice, and water are divided into Hatsuzoe (first day), Nakazoe (third day), and Tozuzoe (third day). 4th day), but in the present invention, the amount of the initial addition is increased compared to the standard mixing ratio, and the nakazoe or tozuzoe are also omitted, so that all of the raw materials are added. Add on the first day and increase the rate of pumping water.

【table】

[Table] Normal fermentation with standard mixing ratio (sake base ratio: 6-9%, koji ratio 20-25%, water ratio 120-130%) [temperature of initial addition: 6-10℃, Nakazoe (3rd day) product temperature: 8-10℃, Rusoe (4th day product temperature:
7-8℃, maximum product temperature: 16-20℃], 20-25 days are required for fermentation; temperature: 15-18℃, maximum temperature: 15-18℃), the period required for fermentation is shortened to 12-13 days. This is thought to be due to the fact that the use of powdered steamed rice allows the starch to dissolve more quickly, which in turn speeds up the growth of yeast. In brewing the sake of the present invention, it is possible to use granular koji made by the conventional method by steaming rice grains as koji rice, but koji made from powdered rice (patented in 1982) can be used as koji rice. Application No. 142151) can be used. By using koji made from powdered rice, the raw material utilization rate of rice starch is further improved. Furthermore, in the present invention, when making koji from powdered rice, koji using wet refined rice can also be used. In the present invention, by performing slow stirring at 200 to 400 rpm for 24 hours after the initial addition, the period required for fermentation can be further shortened by 1 to 2 days. The stirring in this case must not be so vigorous as to entrain air. In normal sake brewing, stirring after the initial addition is prohibited, so it is quite surprising that the stirring of the present invention was able to shorten the time required for fermentation without deteriorating the quality of the sake produced. It is the right thing to do. Next, reference examples and examples for producing rice flour that can be used in the present invention will be described, but the present invention is not limited to these examples. Reference example (manufacture of refined rice by wet method) Brown rice (Nipponbare) was milled to remove only the germ. 1 kg of white rice (polishing ratio: 90%) was added with 1.2 kg of water, soaked overnight, and then washed with a mixer [Mitsubishi]. Denki Co., Ltd.
JM-362 model manufactured by JM Co., Ltd.] for 5 minutes to obtain a milky slurry. After this slurry was sieved through a 145 mesh sieve, the slurry under the sieve was placed in a centrifuge and centrifuged at 5000 rpm for 10 minutes. Through centrifugation, the slurry was separated into a supernatant liquid and a centrifugation residue, but the centrifugation residue was further divided into two layers, with the upper layer containing a lot of fat and protein, and the lower layer containing a lot of starch. The containing portion (refined rice portion) was concentrated. The two layers were taken out separately and dried at a temperature of 50-55°C for 16 hours. Table 3 shows the results of comparing the analytical values of refined rice parts and parts with high fat and protein content with the analytical values of raw rice with a polishing ratio of 90% and conventionally polished rice with a polishing ratio of 73%.
Table 4 shows the results of comparing the yield of refined rice from 100g of brown rice with the yield of white rice with a polishing ratio of 73% using the conventional method, and also shows the degree of contamination of wastewater produced when 1000kg of raw rice is processed. Conventional method polishing ratio 73
Table 5 shows the results of comparing the degree of contamination of wastewater produced when washing % of white rice. All analyzes were conducted in accordance with the analysis method commentary prescribed by the National Tax Agency.

[Table] According to Table 3, rice refined by the wet method has a lower crude fat and crude protein content than rice produced by the conventional method. In other words, it can be seen that the degree of purification is high.

[Table] This is the ratio of
According to Table 4, rice refined by the wet method has a higher yield than the conventional sake brewing method, and in particular, the yield of starch is even higher.

[Table] According to Table 5, the load required to purify the wastewater generated from the production of refined rice using the wet process is significantly reduced compared to that of the wastewater generated from the conventional process of brewing sake. Example 1 Polished rice (produced in 1980, Nipponbare) with a polishing ratio of 73% was soaked in water overnight, and after draining, the soaked rice was crushed in a coffee mill to obtain a grain having a particle size that could pass through a 48-mesh sieve. The crushed rice was made into crushed rice, and the crushed rice was further steamed in a conventional manner to obtain steamed rice. Using the above-mentioned steamed rice as kakemai, two-stage and one-stage sake brewing was carried out at a temperature of 15° C. for 12 days using the brewing composition shown in Table 6 below. The overall water extraction rate for brewing this sake is 135%.
It was hot. In fermentation 0.15ml lactic acid and 6 yeast
ml was added.

[Table] As a control, steamed rice obtained by steaming rice grains in a conventional manner was used to brew sake for 13 days in a conventional three-stage brewing process. Table 7 shows the mixing ratio for this three-stage mixing method.

[Table] Table 8 shows the analysis results of the components of Jotansake, and Table 9 shows the measurement results of the aroma components.

【table】

【table】

[Table] According to Table 8, it can be seen that the higher the ratio of the initial addition, the faster the fermentation, and the highest value is achieved in one-stage preparation (using the entire amount as the initial addition). Contrast (three-stage preparation)
is a 13-day mash, whereas the present invention (two-stage fermentation and one-stage mash) is a 12-day mash, which indicates that the period required for fermentation can be shortened according to the present invention. According to Table 9, there is no difference in the aroma components of Jotansake between the present invention and the control, so even if the period required for fermentation is shortened, the quality of the sake will not deteriorate. Example 2 Using the steamed rice obtained in Example 1 as rice for cooking, sake was brewed in two stages as shown in Table 10 below at a temperature of 15°C and stirred at 300 rpm for 24 hours after the initial addition. It lasted 12 days. The overall water extraction rate for brewing this sake was 135%. 0.15 ml lactic acid and 6 ml yeast were added in the fermentation.

[Table] One.
Table 11 shows the analysis results of the components of Jotansake, and Table 12 shows the analysis results of the aroma components of Jotansake. The control in these tables is the control in Example 1, and the reference is No. 4 in Example 1 (ie, the example in which stirring is not performed in this example).

【table】

[Table] According to Table 11, if gentle stirring is performed at the beginning of fermentation, the fermentation rate will further increase than when the initial addition ratio is increased, so the period required for fermentation can be further shortened. In addition, the alcohol quality is lower in acidity in Example 2 than in the reference, but
The fragrance was rich and sensually better than the reference. This shows that if gentle stirring is performed in the early stage of fermentation, rich sake can be produced through a relatively short fermentation period.

Claims (1)

[Scope of Claims] 1. In a sake brewing method that uses powdered rice as rice for sake brewing, rice flour obtained by pulverizing rice grains in the presence of water is used as the powdered rice. A method of brewing sake that is characterized by using it as a sake brewer, and by increasing the proportion of first soybean paste in sake brewing and not using nakazoe. 2. The above rice flour is obtained by finely pulverizing rice in the presence of water to create a milky slurry, and centrifuging the milky slurry to extract the fat- and protein-rich portions from the starch-rich portions. The method according to claim 1, wherein the method is wet refined rice obtained by separating and removing from a refined rice portion. 3 Claims 1 or 2 characterized in that the proportion of the first addition is at least 1/2 of the total rice
The method described in section. 4. The method according to claim 1 or 2, characterized in that the entire amount of rice is added as the initial addition, and that neither nakazoe nor tozuzoe is added. 5. The method according to any one of claims 1 to 4, characterized in that koji made from powdered rice is used as koji rice in sake brewing. 6 Powdered rice is obtained by finely pulverizing the rice in the presence of water to create a milky slurry and centrifuging the milky slurry to extract the fat- and protein-rich portion from the starch-rich portion. 6. The method according to claim 5, wherein the method is wet refined rice obtained by separating and removing rice from a refined rice portion. 7. The method according to any one of claims 1 to 6, characterized in that gentle stirring is performed at the beginning of fermentation.