JPH0120865B2 - - Google Patents
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- Publication number
- JPH0120865B2 JPH0120865B2 JP61016930A JP1693086A JPH0120865B2 JP H0120865 B2 JPH0120865 B2 JP H0120865B2 JP 61016930 A JP61016930 A JP 61016930A JP 1693086 A JP1693086 A JP 1693086A JP H0120865 B2 JPH0120865 B2 JP H0120865B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- sake
- alcohol concentration
- alcohol
- growth
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は、生酵母入り酒の製造方法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing sake containing fresh yeast.
［従来技術］
酵母の細胞にはアミノ酸、ビタミンＢ群、ミネ
ラルをはじめマンナン、グルカンの繊維様の多糖
類が含まれているので、栄養補給剤として用いら
れている。また体内でアルコール解毒作用の働き
をするグルタチオンを豊富に含有していることか
ら近年注目されている。[Prior Art] Yeast cells contain amino acids, B vitamins, minerals, and fiber-like polysaccharides such as mannan and glucan, so they are used as nutritional supplements. It has also attracted attention in recent years because it contains abundant glutathione, which acts as an alcohol detoxifier in the body.
他方、特開昭58−224681号公報には、再醗酵清
酒の製造方法が示されている。この公知の方法で
は、再醗酵により清酒中の不揮発成分を減少させ
て熟し香発生要因物質を除去することを目的とし
ている。そして、その過程において、炭酸ガスを
除去することに努めている。 On the other hand, JP-A-58-224681 discloses a method for producing re-fermented sake. The purpose of this known method is to reduce the nonvolatile components in sake by re-fermenting and remove substances that cause ripeness and aroma. In the process, we strive to remove carbon dioxide gas.
また、固定化酵母を用いているので、酵母細胞
の混合がない澄明な清酒になる。 Additionally, since immobilized yeast is used, the resulting sake is clear and free of yeast cells.
また、特開昭54−163898号公報には、米を原料
とした酒類の液表面に産膜性酵母を繁殖させて新
種の酒類を造る方法が示されている。しかし、こ
の公知の方法では、液表面に膜を形成させるの
で、商品価値が低下して好ましくない。また、被
膜形成後に過し、液を製品とするので、酵母
細胞が存在しない酒となる。 Furthermore, Japanese Patent Application Laid-open No. 163898/1983 discloses a method for producing a new type of alcoholic beverage by propagating film-forming yeast on the liquid surface of an alcoholic beverage made from rice. However, in this known method, a film is formed on the surface of the liquid, which lowers the commercial value and is therefore undesirable. In addition, since the liquid is made into a product by filtering it after the film is formed, the resulting sake is free of yeast cells.
また、特開昭49−36892号公報には、前記特開
昭58−224681号公報の方法と同様に、再醗酵によ
つて不揮発成分、特に糖分を消失させて無糖ない
し超辛口の清酒を製造する方法が示されている。
しかし、この公知方法では、再醗酵させ充分糖分
を消失してから上槽し、適当にアルコールを添加
するので、繁殖した酵母細胞は上槽により除去さ
れてしまう。また、アルコールの添加は、発生し
た炭酸ガスの保留に好ましくない。 Furthermore, JP-A-49-36892 discloses that, similar to the method of JP-A-58-224681, non-volatile components, especially sugar, are eliminated through re-fermentation to produce sugar-free or ultra-dry sake. A method of manufacturing is shown.
However, in this known method, the yeast cells are re-fermented to sufficiently eliminate sugar before being poured into a top tank, and alcohol is appropriately added, so that the propagated yeast cells are removed by the top tank. Further, addition of alcohol is not preferable for retaining generated carbon dioxide gas.
また、特許第112571号明細書には、炭酸ガスを
含有させたシヤンパン様の清酒を製造する方法が
示されている。しかし、この公知の方法では、再
酵母に過清澄して容器に収めているので、生酵
母が含まれない酒となる。 Furthermore, Japanese Patent No. 112571 discloses a method for producing champagne-like sake containing carbon dioxide gas. However, in this known method, the sake is re-yeasted and superfined before being stored in a container, resulting in sake that does not contain fresh yeast.
［発明の目的］
本発明は、清澄した清酒に酵母を繁殖させ栄養
源豊富な酵母細胞を含んだ健康酒を提供すべくな
されたものである。[Object of the Invention] The present invention was made in order to provide a healthy sake containing nutrient-rich yeast cells by propagating yeast in clear sake.
［発明の知見］
清酒は、火落菌（腐敗菌の乳酸菌）が繁殖して
酸が増加し、白濁するので熱殺菌（55〜60℃、10
〜15分）を施さなくてはならない。本発明では、
酵母を接種してビン内で繁殖させるので熱殺菌を
することはできない。しかし、酵母の増殖開始に
よつて火落菌が抑制されることの発見によつて本
発明がなされたものである。[Findings of the invention] Sake is heat sterilized (55-60℃, 10
~15 minutes). In the present invention,
Because yeast is inoculated and grown in the bottle, heat sterilization is not possible. However, the present invention was made based on the discovery that hiochi bacteria can be suppressed by the initiation of yeast proliferation.
［発明の構成］
本発明による生酵母入り酒の製造方法は、清酒
のアルコール濃度を10〜14％に調整し、これに酵
母を接種してからビン詰めし、密閉して酵母を繁
殖させることより、腐敗しない生酵母入りで炭酸
ガスを含んだビン詰め清酒を製造することを特徴
としている。[Structure of the Invention] The method for producing sake containing fresh yeast according to the present invention involves adjusting the alcohol concentration of sake to 10 to 14%, inoculating it with yeast, filling it in bottles, and sealing the bottles to allow the yeast to propagate. It is characterized by the production of bottled sake that contains live yeast that does not spoil and contains carbon dioxide gas.
［実施例］
(a) 清酒中での清酒酵母と火落菌との共棲による
火落菌の死滅
アルコール12.0％の清酒300mlに清酒酵母サ
ツカロミセス サケ（Sacch.sake ATCC
32701）と真性火落菌（S20）を同時に接種し、
室内（11月）に放置して菌数を測定した。第１
図で示すように、混合接種で７日目までは火落
菌の増殖がみられたが、16日目では検出されな
かつた。一方、火落菌単独接種では1.9×107／
mlにまで増殖していたことから、酵母の増加に
よつて火落菌が死滅したものと思われる。実地
では、火落菌は僅かにしか存在しないので、酵
母接種量を多くして早目に増殖開始をするよう
にすれば熱処理をしなくても火落の心配はな
い。このように酵母の増殖によつて火落菌の繁
殖が抑制されることを発見したことが本発明の
開発のきつかけとなつた。[Example] (a) Killing of Hiochi bacteria due to coexistence of sake yeast and Hiochi bacteria in sake Sake yeast Sacch.sake ATCC
32701) and Hiochibacterium true (S20) at the same time,
The number of bacteria was measured by leaving it indoors (in November). 1st
As shown in the figure, growth of Hiotachi bacteria was observed up to the 7th day after mixed inoculation, but it was not detected on the 16th day. On the other hand, inoculation of Hiotachi bacteria alone resulted in 1.9×10 7 /
ml, it seems that the Hiochi bacterium was killed off by the increase in yeast. In practice, only a small number of Hiotoshi bacteria exist, so if you increase the amount of yeast inoculated and start multiplying early, there is no need to worry about Hiotoshi even without heat treatment. The discovery that the proliferation of hiochi bacteria is suppressed by the proliferation of yeast was the impetus for the development of the present invention.
(b) 酵母の発育限界アルコール濃度
清酒に水を加え、各アルコール濃度に調整
し、酵母を設種して、繁殖状態から発育限界ア
ルコール濃度を測定した。(b) Growth-limiting alcohol concentration of yeast Water was added to sake to adjust the alcohol concentration to each level, yeast was inoculated, and the growth-limiting alcohol concentration was measured based on the breeding state.
第２図に示したように、菌株によつて発育限
界アルコール濃度が異なる。発育限界アルコー
ル濃度より低いアルコール濃度では酵母の増殖
量は多いが醗酵も旺盛でガス圧が高くなりビン
が破れたり、開栓の時に泡が激しくふき出るな
ど好ましくない菌株もある。しかし、サツカミ
ロス バヤナス（Sacch.bayanus no.5）のよ
うに発育限界アルコール濃度は14.0〜15.5％と
高いが酵母の増殖量や醗酵ガス圧などから12.5
〜13.8％のアルコール濃度で酵母を接種した方
がよい。また酵母接種後の温度も注意しなけれ
ばならない。例えば発育限界アルコール濃度付
近では25〜30℃で繁殖しない菌株もある。この
ように菌株によつて発育限界アルコール濃度の
性質が異なるので使用する酵母の性質をよく把
握する必要がある。 As shown in Figure 2, the growth limit alcohol concentration differs depending on the strain. If the alcohol concentration is lower than the growth limit alcohol concentration, there will be a large amount of yeast growth, but the fermentation will also be vigorous, resulting in high gas pressure, which may cause the bottle to burst or produce undesirable bubbles when opened. However, the growth limit alcohol concentration is as high as 14.0 to 15.5% for Sacch.bayanus no.5, but due to the amount of yeast growth and fermentation gas pressure, etc.
It is better to inoculate yeast with an alcohol concentration of ~13.8%. Also, care must be taken regarding the temperature after yeast inoculation. For example, some strains do not reproduce at 25 to 30°C near the growth limit alcohol concentration. As described above, the growth limit alcohol concentration varies depending on the strain, so it is necessary to carefully understand the properties of the yeast used.
(c) 本発明による生酵母入りビン詰め清酒の成分
清酒に水を加えて各アルコール濃度に調整し
たものに酵母菌を接種してよく振つてから、ネ
ジ式キヤツプ付の300mlビンに清酒300mlを入
れ、密栓して室内に放置した。第３図に酵母接
種前の成分と酵母繁殖後、即ち本発明による製
品の分析値の一例を示す。酵母によつて異なり
サツカミロセス サケ（Sacch.sake
ATCC32701）は、増殖によつてアルコールの
生成が多く、日本酒度と糖分の変化大きく、酵
母量も多くなる傾向があり、ガス圧も他の酵母
に比べて高い。サツカミロセス バヤナス
（Sacch.bayanus no.5）はATCC32701）に比
べてアルコールの生成が少なく、日本酒度と糖
分の変化も少なく、酵母量も少なくガス圧も低
い。ハンゼヌラ サブペリクロサ（Hansenula
subpelliculosa D6.1）は、成分の変化やガス
圧の点から、酵母接種前のアルコール濃度は
11.0〜11.5％位がよい。ピヒヤ アアリノサ
（Pichia farinosa D1.2）は、アルコール濃度
が10.2〜11.4％で、酵母の増殖はみられるが発
生がないので好ましくない。アルコール濃度
8.2％ではアルコール生成があり、ガス圧が認
められる。(c) Ingredients of bottled sake containing fresh yeast according to the present invention Add water to sake and adjust it to various alcohol concentrations, inoculate yeast bacteria, shake well, and pour 300ml of sake into a 300ml bottle with a screw cap. I put it in, sealed it, and left it indoors. FIG. 3 shows an example of the components before yeast inoculation and the analytical values of the product after yeast propagation, that is, the product according to the present invention. Sacch.sake varies depending on the yeast.
ATCC32701) produces a lot of alcohol through proliferation, has large changes in sake content and sugar content, tends to have a large amount of yeast, and has a higher gas pressure than other yeasts. Sacch.bayanus no.5 produces less alcohol than ATCC32701), has less change in sake content and sugar content, has less yeast and lower gas pressure. Hansenula subpericulosa (Hansenula)
subpelliculosa D6.1), the alcohol concentration before yeast inoculation is
Around 11.0 to 11.5% is good. Pichia farinosa (D1.2) has an alcohol concentration of 10.2 to 11.4%, and although yeast growth is observed, there is no outbreak, which is not desirable. alcohol concentration
At 8.2%, alcohol formation occurs and gas pressure is observed.
［発明の効果］
以上のように、酵母や接種前のアルコール濃度
によつて成分が異なるので市場の適合性から決定
するとよい。[Effects of the Invention] As described above, the ingredients vary depending on the yeast and the alcohol concentration before inoculation, so it is best to decide based on market compatibility.
風味の点から酵母臭（硫化水素臭）を強く感じ
るのと、ほとんど香気に変化をきたさない酵母も
ある。また、ガス圧の高いのは刺激を感じて良い
結果をもたらす場合もあるが、開栓の時に泡がふ
き出ることもあるので注意しなくてはなならな
い。 In terms of flavor, some yeasts have a strong yeast odor (hydrogen sulfide odor), while others have almost no change in aroma. Also, although high gas pressure can be irritating and may bring good results, you must be careful as bubbles may come out when you open the cap.
また、酵母接種前のアルコール濃度が10％以下
になるとアルコール醗酵の強い野生清酒酵母の汚
染の危険があるので好ましくない。 Furthermore, if the alcohol concentration before yeast inoculation is less than 10%, it is not preferable because there is a risk of contamination with wild sake yeast, which has strong alcohol fermentation.
前述したように、アルコール濃度が低いにもか
かわらず火落（腐敗）しないのも本発明の特徴で
ある。 As mentioned above, another feature of the present invention is that it does not burn off (spoil) despite the low alcohol concentration.
第１図は清酒中での清酒酵母と火落菌との共棲
による火落菌の死滅状態を示す図表、第２図は酵
母の発育限界アルコール濃度を示す図表、第３図
は本発明による生酵母入りビン詰め清酒の成分を
示す図表である。
Figure 1 is a chart showing the killing of Hiochi bacteria due to the coexistence of sake yeast and Hiochi bacteria in sake, Figure 2 is a chart showing the alcohol concentration that limits the growth of yeast, and Figure 3 is a chart showing the presence of live yeast according to the present invention. It is a chart showing the ingredients of bottled sake.
Claims (1)
これに酵母を接種してからビン詰めし、密閉して
酵母を繁殖させることにより、腐敗しない生酵母
入りで炭酸ガスを含んだビン詰め清酒を製造する
ことを特徴とする生酵母入り酒の製造方法。1 Adjust the alcohol concentration of sake to 10-14%,
Production of sake containing fresh yeast, characterized in that the bottled sake is inoculated with yeast and then bottled, sealed tightly and the yeast is propagated to produce bottled sake that contains carbon dioxide gas and contains live yeast that does not spoil. Method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61016930A JPS62175164A (en) | 1986-01-30 | 1986-01-30 | Production of liquor containing living yeast cell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61016930A JPS62175164A (en) | 1986-01-30 | 1986-01-30 | Production of liquor containing living yeast cell |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62175164A JPS62175164A (en) | 1987-07-31 |
| JPH0120865B2 true JPH0120865B2 (en) | 1989-04-18 |
Family
ID=11929840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61016930A Granted JPS62175164A (en) | 1986-01-30 | 1986-01-30 | Production of liquor containing living yeast cell |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62175164A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4112607B1 (en) * | 2007-10-10 | 2008-07-02 | 永井酒造株式会社 | Process for producing sparkling sake |
| JP5362321B2 (en) * | 2008-10-29 | 2013-12-11 | 月桂冠株式会社 | Low-sugar refined sake and method for producing the same |
| CN108774616A (en) * | 2018-03-27 | 2018-11-09 | 山东博华高效生态农业科技有限公司 | A kind of fermented glutinous rice and preparation method thereof with Health of brain |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4936892A (en) * | 1972-08-14 | 1974-04-05 | ||
| JPS54163898A (en) * | 1978-06-14 | 1979-12-26 | Kokuzeicho Japan | Propagating of yeast on liquid surface of sake based on rice |
| JPS58224681A (en) * | 1982-06-21 | 1983-12-27 | Itoujinuemon Shoten:Kk | Production of refermented japanese sake and apparatus therefor |
-
1986
- 1986-01-30 JP JP61016930A patent/JPS62175164A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62175164A (en) | 1987-07-31 |
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