JPS6211587B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for brewing sake that uses powdered rice as a raw material and has a high raw material utilization rate.
This invention relates to a method for brewing sake that shortens the period required for fermentation by stirring at 300 rpm for 24 hours. [Technical Background and Explanation of Prior Art] 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. When used for this purpose, the taste of the manufactured sake becomes astringent and dark in color, degrading its quality, so it is no longer used after that. 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. (Unexamined Japanese Patent Publication No. 58-224679 (Patent Application No. 107676, filed in 1982) and Japanese Patent Application Laid-Open No. 58-224680 (Patent Application No. 107677, filed in 1982)) In other words, powdered rice is used as kakemai. When used, the dissolution of oxygen into the mash decreases due to the specific physical properties of the mash in the early stage of fermentation, slowing the growth of yeast in the early stage of fermentation, and as a result, the fermentation rate also decreases. ,
In the above-mentioned invention, we proposed a method for increasing the ratio of water pumped in sake brewing and a method for increasing the ratio 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. Therefore, we believe that controlling the growth of yeast and the fermentation rate in the early stage of fermentation is important in terms of controlling the fermentation rate, and as a result of repeated studies on the fermentation conditions in the early stage of fermentation, we found that it is possible to convert powdered rice into kakemai. When brewing sake, the mash is stirred at the beginning of fermentation to bring the yeast and rice flour into contact.
The present invention was achieved by discovering that the growth of yeast in the early stage of fermentation is improved and therefore the fermentation rate is increased. On the other hand, the present inventor added water to powdered rice to make a milky slurry, and added heat-resistant alpha-amylase to the slurry to liquefy it. We have developed a sake brewing method that improves the utilization of raw materials by using rice for brewing, but it is also possible to shorten the period required for fermentation by stirring at the beginning of fermentation. This discovery led to the completion of the present invention. [Object of the Invention and Summary of the Invention] An object of the present invention is to provide a method for brewing sake that can improve the raw material utilization rate of rice starch and shorten the period required for fermentation. The present invention is a method for brewing sake using kakemai, which is made from powdered rice, by adding mash after the initial addition.
This sake brewing method is characterized by stirring at 300 rpm for 24 hours. [Detailed Description of the Invention] Kakemai in the sake brewing of the present invention requires that a large amount of starch dissolves into the mash. Kakemai with such properties include steamed rice obtained by steaming powdered rice and rice obtained by liquefying a milky slurry of powdered rice with alpha amylase. There is a liquefied liquid. Kakemai, which has these properties, is made as follows. (A) Polished rice for sake brewing is soaked in water to absorb enough water, drained, and then crushed into rice grains using a grinder, mixer, or other crusher or pulverizer. In this grinding, the rice grains are ground finer than 48 mesh (preferably 100 mesh). Since this rice flour has already absorbed sufficient water, it is steamed as it is in a conventional manner to obtain steamed rice, and used as rice for brewing the sake of the present invention. (B) Brown rice or partially milled white rice is ground into a milky slurry in the presence of water. This emulsion-like slurry is 70 mesh (preferably 100 mesh)
It can pass through a finer sieve than the sieve. When this milky slurry is centrifuged, the part containing a lot of fat and protein accumulates in the upper layer of the centrifuged residue, and the part containing a lot of rice starch (refined rice part) accumulates in the lower layer.
The lower layer of refined rice is taken out and used as wet refined rice. Since the wet-refined rice at this stage has sufficiently absorbed water, it is not dried and is steamed as is by a conventional method to be used as rice for brewing the sake of the present invention. (C) Heat-resistant alpha amylase is added to a milky slurry of powdered rice, and heated to the optimum temperature for alpha amylase (for example, 60 to 90°C) for an appropriate time to form rice starch. to obtain liquefied rice liquid. The liquefied rice liquid is used as it is as kakemai in the sake brewing of the present invention. In addition to the rice flour produced by the methods (A) and (B) above, the powdered rice used to make the rice liquefaction liquid may be milled rice that has been milled for sake brewing. Depending on the machine, it is possible to use rice flour that has been ground finer than 32 meshes (preferably 100 meshes), but it is preferable to take care not to turn it into alpha as much as possible during this grinding. This is because as alphaning progresses, the viscosity of a milky slurry when water is added to rice flour increases. In the sake brewing of the present invention, in addition to the above-mentioned kakemai,
Add shubo to koji rice and water to make a fermented mash,
During a certain period at the beginning of fermentation [usually 10 to 50 hours (preferably 15 to 25 hours) after the initial addition], the mash is stirred at 300 rpm. This stirring is only to improve the contact between the yeast and the rice starch, so it must not be stirred so violently that it will entrain air into the mash. Therefore, the stirring speed needs to be 1000 rpm (preferably 500 rpm) or less. In the present invention, the period required for fermentation can be shortened by 1 to 2 days by stirring the mash. In conventional sake brewing, stirring of the mash in the early stage of fermentation was prohibited, but the stirring of the present invention makes it possible to shorten the period required for fermentation without impairing the quality of the sake produced. That is quite surprising. In addition to the conventional granular koji made from rice grains, powdered koji made from powdered rice (Japanese Patent Application Laid-open No. 43784/1983 (Showa 56 Patent Application No. 142151)) or powdered koji made from the above-mentioned wet refined rice can be used. The use of these powdered koji reduces the lees ratio in sake brewing and improves the raw material utilization rate. In addition, the sake brewing of the present invention can be carried out in one stage, two stages, if it is brewing sake that uses powdered rice as raw material, that is, sake in which rice starch in the early stage of fermentation dissolves well in the mash. It can be applied to any three-stage or four-stage sake brewing method. Next, reference examples and examples for producing wet refined rice that can be used in the method of the present invention will be described, but the present invention is not limited to these examples. Reference example (Production 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 mixed with 1.2 kg of water, soaked overnight, and then soaked in a mixer [Mitsubishi]. Manufactured by Denki Co., Ltd.
JM-362 type] for 5 minutes to obtain a milky slurry. This slurry was sieved through a 145 mesh sieve, and the slurry under the sieve was put into a centrifuge.
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. Including part (refined rice part)
were accumulating. Take out these two layers separately,
Dry for 16 hours at a temperature of 50-55 °C. Table 1 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 white rice with a milling ratio of 90% as raw material and white rice with a polishing ratio of 73% using conventional methods. Table 2 shows the results of comparing the yield of refined rice with the conventional method with a milling ratio of 73% and the contamination level of wastewater generated when 1000 kg of raw rice is processed with the conventional method with a milling ratio of 73%. Table 3 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 1, 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 2, rice refined by the wet method has a higher yield than rice produced by the conventional method, and in particular, the yield of starch is even higher.

[Table] According to Table 3, 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 sake brewing process. Example 1 Polished rice with a polishing ratio of 73% (produced in 1980, Nipponbare) was soaked in water overnight, and after draining, the soaked rice was crushed using a small crusher to crush the rice to a particle size that could pass through a 48-mesh mill. This crushed rice was further steamed in a conventional manner to obtain steamed rice. Using this steamed rice as kakemai, sake was brewed in two stages for 12 days as shown in Table 4 below. The fermentation temperature in brewing this sake was 15°C, and 15 ml of lactic acid and 6 ml of yeast were added during fermentation. In this example, 300r.pm for 24 hours after the first addition.
Stirring was carried out in the test sample, but stirring was not carried out in the control. The water extraction rate for brewing this sake is 135%.
It was hot.

[Table] Table 5 shows the analysis results of the components of Jotan Sake, and Table 6 shows the analysis results of the aroma components of Jotan Sake.

【table】

[Table] According to Table 6, by performing gentle stirring at the beginning of fermentation, the fermentation speed increases, so the period required for fermentation can be shortened by about 2 days. Also, although the acidity was lower than the control, the aroma was richer, so the alcohol quality was sensory-wise better than the control. Example 2 Polished rice polished to a polishing ratio of 73% (produced in 1981,
Add 1.2 kg of water to 1 kg of Nipponbare), soak in water overnight to fully absorb water, add 0.5 g of Kokugen [heat-resistant alpha-amylase preparation, product name of Daiwa Kasei Co., Ltd.], and mix it with a mixer [Mitsubishi Electric Co., Ltd.]. )JM-362 type] for 3 minutes to obtain a milky slurry. This slurry was heated in a water bath at 60 to 90°C for 10 minutes to obtain 2.2 kg of a liquefied rice starch liquid. Use 400g of this liquefied liquid (in terms of polished rice) as kakemai, with a koji ratio of 20%, a water ratio of 150%, and a total of 500g of rice.
In the 1-stage preparation of g, 20 hours from immediately after preparation.
Sake brewing with stirring at 300 rpm (fermentation temperature is 15
℃) was carried out. Table 7 shows the ingredients.
In addition, as a control, we brewed sake without stirring in the above-mentioned brewing process, and as a reference, we used a three-stage brewing method with a water ratio of 123% (the brewing ratio was Sake was brewed at a constant fermentation temperature of 15°C (Table 8).

【table】

[Table] Table 9 shows the analysis results of Jotansake, and Table 10 shows the analysis results of aroma components.

【table】

[Table] In the brewing of sake in Example 2 and the control using gelatinized rice as the rice grain, the lees ratio was reduced to about 1/2 compared to the reference case in which steamed rice was used by steaming rice grains. The raw material utilization rate has improved significantly. In addition, in Example 2, in which stirring was performed at the beginning of fermentation during sake brewing, the time required for fermentation was shortened by more than 2 days compared to the control and reference in which stirring was not performed, and the period required for fermentation was shortened. In addition, the manufactured sake of Example 2 produced more esters (ethyl acetate, isoamyl acetate, and ethyl caproate) than the control and reference, and was organoleptically of the ginjo-shu type.

Claims (1)

[Scope of Claims] 1. A method for brewing sake using kakemai made from powdered rice, which is characterized by stirring the moromi at 300 rpm for 24 hours after the initial addition. 2. The method for brewing sake according to claim 1, wherein the powdered rice is rice flour obtained by pulverizing polished rice in the presence of water. 3. Powdered rice is produced by grinding the rice in the presence of water to create a milky slurry, and centrifuging the milky slurry to separate fat- and protein-rich parts from the centrifugation residue. The method for brewing sake according to claim 1, wherein the rice is wet-refined rice obtained by removing the rice. 4 Kakemai made from powdered rice is a liquefied rice liquid obtained by liquefying a milky slurry of powdered rice with alpha amylase. A method for brewing sake according to claim 1. 5. The method for brewing sake according to any one of claims 1 to 4, characterized in that koji rice obtained from powdered rice is used as koji rice in sake brewing. 6 Powdered rice is produced by grinding the rice in the presence of water to create a milky slurry, and centrifuging the milky slurry to separate fat and protein-rich parts from the centrifugation residue. The method for brewing sake according to claim 5, characterized in that the rice is wet-refined rice obtained by removing the rice.