JPS6366512B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing sake that is anti-spoiled, and relates to a method for producing sake that does not cause the so-called hiboshi phenomenon (a phenomenon in which sake becomes cloudy and tastes bad due to contamination with hiboshi bacteria). Relating to a manufacturing method.

[Prior art] As is well known, sake is made by first steaming polished rice and then mixing some of it with seed koji to make rice koji.
This rice koji is further mixed with steamed rice, water, and yeast to brew, and after aging, it is separated into lees and liquid, and the liquid is clarified. However, after clarification, the product becomes cloudy due to the growth of lactic acid bacteria (Hiotoshi bacteria) that enter the product from the air, which changes the taste, so the product is heated and sterilized at 50-55°C. The reason why the taste of sake changes after leaving the bottle with the lid off for a long time is due to the activity of lactic acid bacteria in the air. For this reason, if the action of lactic acid bacteria can be suppressed, it is possible to make sake that does not go bad even without heat sterilization.

Incidentally, fumaric acid is known to have the effect of suppressing lactic acid bacteria (hiotoshi) that cause sake to spoil (hiotoshi). However, if fumaric acid is added during the early to middle stages of mashing, the fumaric acid will be destroyed by yeast, making it impossible to prevent the sake from spoiling.

[Object of the Invention] Therefore, an object of the present invention is to provide a method for producing anti-stale sake in which fumaric acid does not disappear.

[Means to be Solved] According to the method for producing anti-spoiled sake according to the present invention,
Fumaric acid or a fermented fumaric acid solution obtained by aeration culture of Rhizopus genus is added to the second half of the mash after fermentation has finished, and the fermented fumaric acid solution is added to the upper tank to obtain sake with a high content of fumaric acid. Furthermore, fumaric acid or a fermented fumaric acid solution obtained by aeration culture of Rhizopus genus is added to the sake after the upper tank to obtain sake with a high fumaric acid content.

That is, as a result of various experiments, the present inventors discovered that if fumaric acid was added in the latter half of the mash, when yeast activity had weakened, decomposition was reduced, and this led to the development of the present invention. According to the present invention, it is possible to produce anti-corrosion sake with a high content of fumaric acid, and it can be sold as ``honnama'' sake without heat sterilization. Although fumaric acid may be added to the sake after the upper tank, it is preferable to add it to the mash because adding it to the mash gives a harmonious (aged) taste. Furthermore, unlike lactic acid and succinic acid, fumaric acid exhibits a refreshing sour taste, so it can also be used to improve quality.

As fumaric acid to be used, a special grade reagent and a fermented fumaric acid solution obtained by aeration culture of Rhizopus genus can be used. The fermented fumaric acid solution is made by adding 3 parts of water to 270 g of white rice, sterilizing it at 110℃ for 10 to 15 minutes, and then adding it to Rhizopus javanicus.
Cultivate a small amount of and aerate culture at 28-30℃ while stirring.
for 3 to 4 days and filtered through gauze. Fermented fumaric acid liquid has an acidity of 20 to 24 ml, and the acid contained is mainly fumaric acid, which accounts for about 1%.
It also contains small amounts of malic acid, succinic acid, and lactic acid.

[Example] (1) Fumaric acid content in sake with different addition times of fermented fumaric acid solution Figure 1 shows the fumaric acid content (ppm) after the upper tank with different addition times of fermented fumaric acid solution. . Total rice 200g,
Fermented fumaric acid solution (acidity 20.6) in 240ml of water.
40 ml was added and the upper tank was added on the 17th day.

As shown in FIG. 1, the product added at the same time as distillation addition does not contain any fumaric acid. This is because the fumaric acid contained in the fermented fumaric acid solution was decomposed by the yeast. Note that fumaric acid is decomposed and mainly turns into malic acid, but malic acid has no effect on inhibiting spoilage bacteria.

Fumaric acid is present in mash added after the fifth day, but the amount of fumaric acid is smaller in mash that is added earlier. This result shows that adding as late as possible results in less decomposition of fumaric acid and yields sake with more fumaric acid.

(2) Spoilage test of sake obtained by adding fermented fumaric acid solution to mash.
A day later (on the 21st day of mashing), the sake obtained by fermentation was inoculated with spoilage bacteria (homo-fermenting type, true hiochi bacterium No. 49/E) and a putrefaction test was conducted. No growth of spoilage bacteria was observed even after 70 days had passed since inoculation. Second
The figure shows the change in composition when fermented fumaric acid solution is added to mash, and after the upper tank, fumaric acid was contained at 583 ppm.
This is because this fumaric acid suppresses spoilage bacteria. Similar results were obtained even when fumaric acid (chemical) was added.

In addition, in Figure 2, the moromi has a koji ratio of 20
%, based on 120% pumped water, and acidity is the number of ml of 0.1 N NaOH required to neutralize 10 ml of sample.

(3) Fermented fumaric acid liquid and fumaric acid (drug) in sake
Fig. 3 shows the spoilage test results of sake with fermented fumaric acid added, and Fig. 4 shows the spoilage test results of sake with fumaric acid added.

In FIG. 3, the fumaric acid content was calculated assuming that 75% of the fumaric acid calculated from the acidity of the fermented fumaric acid solution was true fumaric acid.

As can be seen from FIGS. 3 and 4, the effect of inhibiting spoilage bacteria was observed when the fermented fumaric acid solution was added at 13.33 ml/200 ml of sake, and when fumaric acid was added at 637 to 927 ppm.

(4) Spoilage test when lactic acid (chemical) is added to sake Figure 5 shows the spoilage test results when lactic acid is added to sake. In the forward fermentation fumaric acid solution addition, the acidity
3.0, PH3.91, and acidity 2.5~ with fumaric acid addition
30, it was effective at pH 3.97 to 3.82, but no effect was seen even at acidity 4.1 and pH 3.66 when lactic acid was added.
This shows that the effect of fumaric acid is not simply due to a decrease in pH.

[Brief explanation of drawings]

Figure 1 is a chart showing the fumaric acid content (ppm) after the upper tank at different times of addition of fermented fumaric acid solution, Figure 2 is a chart showing changes in components when fermented fumaric acid solution is added to sake mash, Figure 3 is a chart showing the spoilage test results for sake with fermented fumaric acid added, Figure 4 is a chart showing the spoilage test results of sake with fumaric acid added, and Figure 5 is a chart showing the spoilage test results of sake with lactic acid added. .

Claims (1)

[Claims] 1. Production of anti-septic sake characterized by adding fumaric acid or a fermented fumaric acid solution obtained by aeration culture of Rhizopus to the second half of fermented mash and raising the tank to obtain sake with a high content of fumaric acid. Method.