【発明の詳細な説明】[Detailed description of the invention]
本発明は玄米を発芽させた発芽玄米、すなわち
発芽米をばい燥、粉砕せずにでんぷんの糖化剤と
して用い、発芽米、米及び水の各原料を２〜３回
に分けて仕込み、発芽米による米でんぷんの糖化
と酵母によるアルコール発酵を同時に並行して行
なわせる並行複発酵形式により製造される酒類又
はもろみを蒸留する酒類の製造に関するものであ
る。
従来、穀類などでんぷん質物を原料として酒類
を製造する場合には、でんぷんの糖化に必要な糖
化酵素の給源ともろみの発酵形式は、酒類の種類
により異なつていることが多い。糖化酵素の給源
としてはこうじ類又は麦芽が用いられ、発酵形式
としてはでんぷんの糖化と酵母によるアルコール
発酵が別々に行なわれる単行複発酵と、これらが
同時に並行して行なわれる並行複発酵とがある。
糖化酵素の給源を原料穀類別にみると、麦ではこ
うじ類や麦芽として用いられるが、米ではこうじ
類だけである。これは、米の発芽時のアミラーゼ
活性が麦芽に比べかなり低く、麦芽の1/10以下で
あるため、酒類の醸造には実用的でないとされて
きたことが理由に挙げられている。
しかし、稲の発芽成育の過程では、米の胚乳組
織のでんぷん質を分解して発芽成育に必要な物質
とエネルギーを得ており、アミラーゼのほかα―
グルコシダーゼやデブランチング・エンザイムな
どの酵素が関与していることが報告されている。
本発明は、稲の発芽成育に伴なうでんぷんの分
解機作はいまだ不明であるが、発芽時に米でんぷ
んの分解糖化が比較的簡単に行なわれることや玄
米、胚芽米でも発芽することに着目し、玄米発芽
物の糖化酵素β―アミラーゼが醸造に利用できる
ことを見いだした。しかも、並行複発酵形式で発
酵させることによつて、醸造酒としては概してア
ルコール分の高い酒類又はもろみが製造できるこ
とを見いだし、さらにこれを蒸留することで、官
能的に特有の風味をそなえ、味はかなり淡泊な酒
類が製造できることを見いだし、本発明を完成す
るに至つた。
以下、本発明を詳細に説明する。
一般に、麦芽などの穀類の発芽物を醸造に用い
る場合、穀皮をつけたまま発芽させ、しかも、ば
い燥、粉砕しているが、本発明の第一の特色は、
穀皮を除いた玄米を発芽させ、しかも、β―アミ
ラーゼの失活を防ぐためばい燥、粉砕せずに糖化
剤として用いることにある。玄米による発芽はも
み米に比べ吸水が速いので、製造に要する時間が
短くアミラーゼ活性の高いものが調整できる。具
体的には、玄米を１〜３時間水に浸漬し、吸水さ
せたのち、20〜35℃で40〜60時間かけて発芽させ
る。これをそのまま又は水洗いして仕込みに使用
するが、天日又は低温で乾燥させると保存性を高
めることができる。なお、玄米の浸漬、吸水時に
ジベレリンの水溶液を用いると、発芽が促進さ
れ、酵素力も増加させることができる。また、玄
米のほか胚芽米を用いてもよいが、製造に要する
時間がやや長くなる傾向がみられる。本発明の第
２の特色は、ばい燥、粉砕しない発芽米を糖化剤
として、発芽米、米及び水を分けて仕込む段仕込
みを行ない、並行複発酵形式を採ることにより、
醸造酒としてはアルコール分の高い酒類又はもろ
みを製造し、これを蒸留することで官能的に特有
の風味をそなえ、味はかなり淡泊な酒類を製造す
ることにある。好適な仕込例としては、一仕込み
に用いる発芽米の使用割合は総米の30〜50％とす
るのがよく、酵母の添加量は総米１Kg当たり0.5
〜5.0ｇとし、一次仕込みのときくみ水に加える。
発芽米、米及び水をそれぞれ２段又は３段に分け
て段仕込みを行い、更に、もろみの品温は最高時
において12〜20℃とする。これにより、糖化と発
酵のバランスがとれ、もろみでのアルコール生成
が良好となり、アルコール分が17度以上にもな
る。ここで、掛原料として用いる米は蒸煮、無蒸
煮のいずれでもよく、米以外のでんぷん質物を用
いてもよい。また、もろみにおける糖の生成がア
ルコール発酵を律速することからアルコール発酵
を促進させ、もろみ期間を短縮させるためには糖
化酵素を補強することが望ましい。
以上のようにして製造した醸造酒は非発泡性で
アルコール分がかなり高く、アミノ酸度や酸度が
かなり高い割に味があつさりした新しいタイプの
酒類で該酒類又はもろみを蒸留し製造した蒸留酒
は、官能的には特有の風味をそなえ、味はかなり
淡泊な酒類であり、発芽米の製造に玄米をそのま
ま用いるので米を有効に利用できる。
以下、実施例により詳細に説明する。
実施例
１ 発芽米の製造
玄米を水洗いして異物などを除いたのち、ジ
ベレリンの水溶液の中に２時間浸漬し吸水させ
る。これを水切りして温度30℃、相対湿度100
％の容器内に入れて発芽させ、45時間後幼根が
１〜２cmに伸長したとき、これを取り出し発芽
米とする。仕込みにはばい燥や粉砕をしないで
そのままで使用するのがよい。
２ 発芽米を糖化剤とした醸造酒の製造
仕込配合は第１表に示すとおりで、３段仕込
法で行なつた。
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. The present invention relates to the production of alcoholic beverages produced by a parallel multiple fermentation method in which saccharification of rice starch by saccharification of rice starch and alcoholic fermentation by yeast are performed simultaneously in parallel, or alcoholic beverages produced by distillation of mash. Conventionally, when producing alcoholic beverages using starchy substances such as grains as raw materials, the source of saccharifying enzymes necessary for saccharification of starch and the fermentation method of mash often differ depending on the type of alcoholic beverage. Koji or malt is used as a source of saccharifying enzymes, and fermentation methods include single-stage multiple fermentation, in which starch saccharification and alcohol fermentation by yeast are performed separately, and parallel multiple fermentation, in which these are performed simultaneously in parallel. .
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 glucosidase and debranching enzyme are involved. The present invention focuses on the fact that, although the mechanism of starch decomposition during rice germination and growth is still unknown, the decomposition and saccharification of rice starch occurs relatively easily during germination, and that even brown rice and embryonic rice germinate. They discovered that the saccharifying enzyme β-amylase from germinated brown rice can be used for brewing. Furthermore, they discovered that by fermenting in a parallel multiple fermentation format, it was possible to produce brewed alcoholic beverages or mash with a generally high alcohol content, and by further distilling this, it was possible to create a sensually unique flavor and taste. discovered that it was possible to produce fairly bland alcoholic beverages, 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.The first feature of the present invention is that
The purpose is to germinate brown rice from which the grain has been removed and use it as a saccharifying agent without drying or pulverizing it to prevent the inactivation of β-amylase. 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 or mash with a high alcohol content, and then distill this to produce alcoholic beverages that have a unique sensual flavor but are fairly bland in taste. 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 in spite of its fairly high amino acid content and acidity. is an alcoholic beverage that has a unique sensual flavor and a fairly bland taste.Since brown rice is used as it is in the production of germinated rice, 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.
【表】
掛原料の米は精米歩合75％の白米を用い、蒸米
にして仕込んだ。一次仕込みは仕込容器にくみ
水320mlをとり、これに75％乳酸1.28ml、協会
７号酵母１ｇ及び発芽米100ｇを加え更に、２
時間後蒸米120ｇを加えて仕込温度を15℃とし
た。２日後仕込配合にしたがい、二次仕込みを
行なつた。一次仕込みのもろみにくみ水、発芽
米、蒸米の順に加えていき、仕込み後の品温は
15℃とした。三次仕込みは二次仕込みの翌日と
し、二次仕込みと同様な手順で行い、仕込温度
は９℃とした。仕込み後のもろみの品温と主な
成分の経過は第２表に示したとおりで、もろみ
の最高温度は15℃とし、三次仕込後26日目に上
そう（槽）した。[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, and add 2.
After that time, 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. Add water, germinated rice, and steamed rice to the primary mash in this order, and the temperature after the mash is
The temperature was 15℃. 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 evolution 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.
【表】
製成酒の成分及び酒化率は第３表に示すとお
りで、アルコール分が17.3％、純アルコール収
量が白米１トン当り310lで、清酒醸造に近いレ
ベルに達し、ビールやワインに比べアルコール
分がかなり高い醸造酒が製造された。[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 liters 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.
【表】
３ 発芽米を糖化剤としたもろみによる蒸留酒の
製造
前記２に示した実施例のもろみで、三次仕込
み後22日目のもろみを蒸留酒の製造に用いた。
もろみの固形部分を荒ごしして除いたのち、常
圧加熱方式で蒸留し、留液のアルコール分が10
％程度に達するまで採取した。製成された蒸留
酒の成分分析値は第４表に示したとおりで、成
分的には米製しようちゆうと大差はみられない
が、官能的には特有の風味をそなえており、味
はかなり淡泊なものが製造された。[Table] 3. Manufacture of distilled liquor using mash using germinated rice as a saccharifying agent The mash of Example shown in 2 above, 22 days after the tertiary preparation, was used for the manufacture of distilled liquor.
After removing the solid part of the mash, it is distilled using normal pressure heating method, and the alcohol content of the distillate is reduced to 10%.
Samples were collected until the amount reached approximately %. The component analysis values of the distilled spirits produced are shown in Table 4, and although there is no major difference in composition from rice-made shochiyu, it has a unique flavor sensually. A fairly bland product was produced.
【表】【table】