JPS642355B2 - - Google Patents

Description

[Detailed description of the invention]

In the present invention, germinated brown rice, that is, germinated rice, is used as a starch saccharifying agent without being roasted or crushed, and the raw materials of germinated rice, rice, and water are divided into two or three times, and the germinated rice is prepared. It is a method of parallel multiple fermentation in which saccharification of rice starch and alcohol fermentation by yeast are carried out simultaneously in parallel, and is used to produce brewed alcoholic beverages with a high alcohol content. Conventionally, when producing alcoholic beverages using starchy substances such as grains as raw materials, the source of the saccharifying enzyme necessary for saccharification of starch and the fermentation mode of the mash often differ depending on the type of alcoholic beverage. Koji or malt is used as the source of saccharifying enzymes, and there are two types of fermentation: single multiple fermentation, in which starch saccharification and alcohol fermentation by yeast are performed separately, and parallel multiple fermentation, in which these are performed simultaneously. .
Looking at the sources of saccharifying enzymes by grain type, for wheat, koji and malt are used, but for rice, only koji are used. The reason for this is that the amylase activity of rice during germination is considerably lower than that of malt, less than 1/10 of that of malt, so it has been considered impractical for brewing alcoholic beverages. However, during the process of rice germination and growth, the starch in the rice endosperm tissue is decomposed to obtain the substances and energy necessary for germination and growth, and in addition to amylase, α-
It has been reported that enzymes such as glycosidases and debranching enzymes are involved. The present invention focuses on the fact that rice starch is decomposed and saccharified relatively easily during germination, and that even brown rice and embryonic rice germinate, although the mechanism of starch decomposition during rice germination and growth is still unknown. They discovered that the saccharifying enzyme β-amylase from germinated brown rice can be used for brewing. Furthermore, the inventors have discovered that by fermenting in a parallel multiple fermentation format, it is possible to produce brewed alcoholic beverages with generally high alcohol content, leading to the completion of the present invention. The present invention will be explained in detail below. Generally, when germinated grains such as malt are used for brewing, they are germinated with the husks still attached, and then dried and crushed.However, the first feature of the present invention is to use brown rice with the husks removed. The purpose is to germinate it and use it as a saccharifying agent without drying or crushing it to prevent β-amylase from deactivating. Germination using brown rice absorbs water faster than rice, so it takes less time to produce and can produce products with high amylase activity. Specifically, brown rice is soaked in water for 1 to 3 hours to absorb water, and then germinated at 20 to 35°C for 40 to 60 hours. This can be used as is or after washing with water, but its shelf life can be increased by drying it in the sun or at low temperatures. Furthermore, if an aqueous solution of gibberellin is used during soaking and water absorption of brown rice, germination can be promoted and enzyme activity can also be increased. In addition to brown rice, embryonated rice may also be used, but this tends to take a little longer to produce. The second feature of the present invention is that germinated rice that is not dried or crushed is used as a saccharifying agent, and germinated rice, rice, and water are separately prepared in stages, and a parallel multiple fermentation format is adopted.
The purpose of brewed alcoholic beverages is to produce alcoholic beverages with a high alcohol content. As an example of a suitable preparation, the ratio of germinated rice used in one preparation should be 30 to 50% of the total rice, and the amount of yeast added is 0.5 per 1 kg of total rice.
Add ~5.0g to the kneaded water during the primary preparation.
Germinated rice, rice, and water are each divided into two or three stages for preparation, and the temperature of the mash is set at 12 to 20°C at its highest. This allows for a good balance between saccharification and fermentation, resulting in good alcohol production in the moromi, resulting in an alcohol content of over 17 degrees. Here, the rice used as the raw material for hanging may be either steamed or non-steamed, and starchy substances other than rice may be used. Furthermore, since the production of sugar in mash controls the rate of alcohol fermentation, it is desirable to reinforce saccharifying enzymes in order to promote alcohol fermentation and shorten the mash period. The brewed liquor produced in the manner described above is a new type of alcoholic beverage that is non-sparkling, has a fairly high alcohol content, and has a mild taste despite its fairly high amino acid content and acidity. Brown rice is used as it is in the production of germinated rice. Therefore, rice can be used effectively. Hereinafter, it will be explained in detail using examples. Example 1 Manufacture of germinated rice After washing brown rice with water to remove foreign substances, it is immersed in an aqueous solution of gibberellin for 2 hours to absorb water. Drain this and the temperature is 30℃ and the relative humidity is 100.
After 45 hours, when the radicle has grown to 1 to 2 cm, it is taken out and used as germinated rice. It is best to use it as is without drying or crushing it. 2. Production of brewed liquor using germinated rice as a saccharifying agent The brewing mixture was as shown in Table 1, and was carried out using the three-stage brewing method.

[Table] The raw material for making rice is white rice with a polishing ratio of 75%, and it is steamed. For the primary preparation, take 320ml of water in a preparation container, add 1.28ml of 75% lactic acid, 1g of Kyokai No. 7 yeast, and 100g of germinated rice.
After 2 hours, 120 g of steamed rice was added to bring the preparation temperature to 15°C. After 2 days, secondary preparation was carried out according to the preparation recipe. Water, germinated rice, and steamed rice were added in this order to the primary mash, and the temperature after preparation was 15°C. The tertiary preparation was carried out the day after the second preparation, and was carried out in the same manner as the second preparation, and the preparation temperature was 9°C. The temperature of the mash after preparation and the progress of the main components are shown in Table 2. The maximum temperature of the mash was 15°C, and it was heated (tank) on the 26th day after the tertiary preparation.

【table】

[Table] The ingredients and alcoholization rate of manufactured sake are as shown in Table 3.The alcohol content is 17.3%, and the pure alcohol yield is 310 per ton of white rice, which is close to the level of sake brewing, and it is suitable for beer and wine. A brewed liquor with a considerably higher alcohol content was produced.

【table】

【table】

Claims (1)

[Claims] 1. A highly alcoholic brewed liquor is produced by using germinated rice (germinated brown rice) as a source of saccharifying enzymes and fermenting mash consisting of germinated rice, rice, water, and yeast in a parallel multiple fermentation format. A method for producing alcoholic beverages.