JP2000060531A - Production of shochu - Google Patents
Production of shochuInfo
- Publication number
- JP2000060531A JP2000060531A JP10241050A JP24105098A JP2000060531A JP 2000060531 A JP2000060531 A JP 2000060531A JP 10241050 A JP10241050 A JP 10241050A JP 24105098 A JP24105098 A JP 24105098A JP 2000060531 A JP2000060531 A JP 2000060531A
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- lactic acid
- acid bacteria
- yeast
- acid bacterium
- 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.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、優れた香味を有
し、後味がまろやかな焼酎の製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing shochu having an excellent flavor and a mellow aftertaste.
【０００２】[0002]
【従来の技術】乳酸菌は酒の腐造に関与する菌として知
られており、酒造りにおいて通常利用されない。酒造り
のなかでは、清酒、ウイスキーおよびワインで乳酸菌を
用いる製造方法が例外的に知られている。清酒製造で
は、清酒酵母を培養するために適した酒母を調製するた
めに乳酸菌が利用されている。ウィスキー製造では、サ
ワーマッシュと称される乳酸菌が関与するウィスキーモ
ロミが知られている。ワイン製造では、乳酸菌によって
リンゴ酸を乳酸と炭酸ガスに分解してワインの酸味を低
減させ、風味を改善するために乳酸菌が利用されてい
る。BACKGROUND OF THE INVENTION Lactic acid bacteria are known to be involved in the savoring of liquor and are not normally used in brewing sake. Among sake brewing, exceptionally known is a manufacturing method using lactic acid bacteria in sake, whiskey and wine. In sake manufacturing, lactic acid bacteria are used to prepare a liquor suitable for culturing sake yeast. In whiskey manufacture, whiskey moromi called sour mash involving lactic acid bacteria is known. In wine production, lactic acid bacteria are used to decompose malic acid into lactic acid and carbon dioxide gas by lactic acid bacteria to reduce the sourness of wine and improve the flavor.
【０００３】しかし、焼酎製造では、乳酸菌が腐造の原
因菌であることが知られている［例えば、百瀬等、J. B
rew. Soc. Japan., 92(6), 452-457(1997)］。このた
め、焼酎製造においては、乳酸菌を排除することはあ
れ、製造工程において乳酸菌を添加する方法は全く知ら
れていない。However, in the production of shochu, lactic acid bacteria are known to be the causative bacteria of rotting [eg Momose et al., J. B.
rew. Soc. Japan., 92 (6), 452-457 (1997)]. Therefore, in the production of shochu, lactic acid bacteria may be eliminated, but a method of adding lactic acid bacteria in the production process is not known at all.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、これまで焼
酎の製造において排除されていた乳酸菌を逆に利用する
ことにより、優れた香味を有する焼酎の製造方法を提供
することを目的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing shochu having an excellent flavor by reversely utilizing lactic acid bacteria which have been excluded in the production of shochu.
【０００５】[0005]
【課題を解決するための手段】本発明は、焼酎原料に乳
酸菌を添加することを特徴とする焼酎の製造方法に関す
る。本発明の方法において、１ｇ／Ｌ以上のクエン酸に
耐性を有し、かつ１２重量％以上のエタノールに感受性
を有する乳酸菌を用いることが好ましく、また焼酎オフ
フレーバー物質を実質的に生成しない乳酸菌を用いるこ
とが好ましい。このような乳酸菌としては、ラクトバチ
ルス（Lactobacillus ）属に属する乳酸菌が好適に用い
られ、ラクトバチルス・プランタルム（Lactobacillus
plantarum)に属する乳酸菌が特に好適に用いられる。The present invention relates to a method for producing shochu characterized by adding lactic acid bacteria to a raw material for shochu. In the method of the present invention, it is preferable to use a lactic acid bacterium that is resistant to citric acid of 1 g / L or more and is sensitive to ethanol of 12% by weight or more, and a lactic acid bacterium that does not substantially produce shochu off-flavor substances is used. It is preferable to use. As such lactic acid bacteria, lactic acid bacteria belonging to the genus Lactobacillus are preferably used, and Lactobacillus plantarum ( Lactobacillus)
Lactic acid bacteria belonging to plantarum) are particularly preferably used.
【０００６】乳酸菌を添加する時期は、蒸留工程以前の
時期であり、かつ好ましくは焼酎原料中のエタノール濃
度が１２重量％より低い時期であれば特に限定されるも
のではないが、焼酎原料に酵母を仕込む前に添加するこ
とが好ましく、焼酎原料に酵母を仕込む前の３日以内に
添加することがさらに好ましい。[0006] The lactic acid bacterium is added before the distillation step and is not particularly limited as long as the ethanol concentration in the shochu raw material is lower than 12% by weight, but yeast is used as the shochu raw material. Is preferably added before charging, and more preferably within 3 days before charging yeast into the shochu raw material.
【０００７】[0007]
【発明の実施の形態】本発明に用いられる乳酸菌として
は、例えばラクトバチルス属、ペディオコッカス (Pedi
ococcus)属、ロイコノストック (Leuconostoc)属、オー
エノコッカス(Oenococcus)属、ラクトコッカス (Lactoc
occus)属、エンテロコッカス(Enterococcus)属またはス
トレプトコッカス (Streptococcus)属に属する乳酸菌
等、いずれの乳酸菌を用いてもよいが、ラクトバチルス
属に属する乳酸菌が好適に用いられ、ラクトバチルス・
プランタルムに属する乳酸菌が特に好適に用いられる。BEST MODE FOR CARRYING OUT THE INVENTION The lactic acid bacteria used in the present invention include, for example, the genus Lactobacillus and Pediococcus (Pediococcus).
ococcus) genus, Leuconostoc (Leuconostoc) genus, Ohe Roh Lactococcus (Oenococcus) sp., Lactococcus (Lactoc
occus) genus, Enterococcus ( Enterococcus) genus or Streptococcus ( Streptococcus) lactic acid bacteria belonging to the genus, may be used any lactic acid bacterium, lactic acid bacteria belonging to the genus Lactobacillus is preferably used, Lactobacillus
Lactic acid bacteria belonging to plantarum are particularly preferably used.
【０００８】本発明に用いられる乳酸菌としては、１ｇ
／Ｌ以上のクエン酸に耐性を有し、かつ１２重量％以上
のエタノールに感受性を有する乳酸菌を用いることが好
ましい。乳酸菌が１ｇ／Ｌ以上、好ましくは７ｇ／Ｌ以
上のクエン酸に耐性を有すると、焼酎原料中、特にモロ
ミ中において乳酸菌の増殖がよくなり、所望の菌数が確
保できるため、所望の香味を得ることができる。また、
乳酸菌が１２重量％以上のエタノールにて増殖が抑制さ
れることにより、焼酎原料中、特にモロミ中において乳
酸菌の過剰増殖を防ぐことができ、焼酎オフフレーバー
の生成等を抑制することができる。The lactic acid bacterium used in the present invention is 1 g
It is preferable to use a lactic acid bacterium which has a resistance to citric acid of not less than / L and has a sensitivity to ethanol of not less than 12% by weight. When the lactic acid bacterium has a resistance to citric acid of 1 g / L or more, preferably 7 g / L or more, the lactic acid bacterium grows better in the shochu raw material, especially moromi, and the desired number of bacteria can be secured, so that the desired flavor can be obtained. Obtainable. Also,
By suppressing the growth of lactic acid bacteria with 12% by weight or more of ethanol, it is possible to prevent excessive growth of lactic acid bacteria in the shochu raw material, particularly moromi, and to suppress the production of shochu off-flavor.
【０００９】１ｇ／Ｌのクエン酸に耐性を有し、かつ１
２重量％以上のエタノールに感受性を示す乳酸菌は、上
記の乳酸菌をそのまま、またはＮ−メチル−Ｎ’−ニト
ロ−Ｎ−ニトロソグアニジン処理、紫外線照射処理等、
通常の変異処理を施した後に、１ｇ／Ｌ以上の濃度のク
エン酸を含む培地、および１２重量％以上の濃度のエタ
ノールを含むＬＳ培地（１．２５％イーストエキス、
１. ２５％ポリペプトン、１％グルコース、１．５％マ
ルトース、０. ０２５％リン酸水素二カリウム、０. ０
２５％リン酸二水素カリウム、１％酢酸ナトリウム３水
和物、０. ０１％硫酸マグネシウム７水和物、０. ００
０５％硫酸マンガン４水和物、０. ０３％ツイーン８
０、０. ０３％Ｌ−システイン）にて、それぞれを３０
℃で３日間静置培養し、前者の培地中では増殖し、後者
の培地中では増殖しない株として取得することができ
る。Resistant to 1 g / L of citric acid, and 1
For lactic acid bacteria sensitive to 2% by weight or more of ethanol, the above-mentioned lactic acid bacteria may be used as they are, or treated with N-methyl-N'-nitro-N-nitrosoguanidine, UV irradiation treatment, etc.
After the usual mutagenesis treatment, a medium containing citric acid at a concentration of 1 g / L or more, and an LS medium containing ethanol at a concentration of 12% by weight or more (1.25% yeast extract,
1.25% polypeptone, 1% glucose, 1.5% maltose, 0.025% dipotassium hydrogen phosphate, 0.0
25% potassium dihydrogen phosphate, 1% sodium acetate trihydrate, 0.01% magnesium sulfate heptahydrate, 0.00
05% Manganese Sulfate Tetrahydrate, 0.03% Tween 8
0, 0.03% L-Cysteine)
It can be obtained as a strain that grows in the former medium but does not grow in the latter medium by statically culturing at 3 ° C. for 3 days.
【００１０】１ｇ／Ｌのクエン酸に耐性を有し、かつ１
２重量％以上のエタノールに感受性を示す乳酸菌は、例
えばラクトバチルス・プランタルムＡＴＣＣ２１０２８
株、ＡＴＣＣ８０１４株、ＩＡＭ１２１６株、ＩＦＯ１
２０１１、ラクトバチルス・サケ（Lactobacillus sak
e）ＡＴＣＣ１５５２１株等があげられる。Resistant to 1 g / L of citric acid, and 1
Lactic acid bacteria that are sensitive to 2% by weight or more of ethanol are, for example, Lactobacillus plantarum ATCC 21028.
Strain, ATCC8014 strain, IAM1216 strain, IFO1
2011, Lactobacillus sak
e ) ATCC15521 strain and the like.
【００１１】また、本発明に用いられる乳酸菌として
は、焼酎オフフレーバー物質を実質的に生成しない菌株
であることが好ましい。焼酎オフフレーバー物質とは、
焼酎に異臭、変質臭、悪変臭等を付与する物質をいい、
例えばダイアセチル、アセトアルデヒド、酢酸等があげ
られる。焼酎オフフレーバー物質を実質的に生成しない
菌株とは、該菌株を白麹５ｇ、水２５ｍｌに摂取して２
５℃で６日間静置培養した場合、該培養物中に焼酎オフ
フレーバー物質を、例えばダイアセチルでは５ｐｐｍ以
下、好ましくは２ｐｐｍ以下、アセトアルデヒドでは１
０ｐｐｍ以下、好ましくは５ｐｐｍ以下、酢酸では２０
０ｐｐｍ以下、生成する菌株をいう。The lactic acid bacterium used in the present invention is preferably a strain that does not substantially produce shochu off-flavor substances. What is shochu off-flavor substance?
A substance that imparts an offensive odor, altered odor, or bad odor to shochu.
Examples include diacetyl, acetaldehyde, acetic acid and the like. A strain that does not substantially produce shochu off-flavor substances means that the strain can be ingested in 5 g of white malt and 25 ml of water to obtain 2
When statically cultivated at 5 ° C. for 6 days, the shochu off-flavor substance in the culture, for example, diacetyl is 5 ppm or less, preferably 2 ppm or less, and acetaldehyde is 1 ppm or less.
0 ppm or less, preferably 5 ppm or less, acetic acid 20
0 ppm or less refers to the strain produced.
【００１２】本発明においては、蒸留工程以前の時期で
あり、かつ好ましくは焼酎原料中のエタノール濃度が１
２重量％より低い時期であれば、いずれの時期において
乳酸菌を焼酎原料に添加してもよいが、焼酎原料に酵母
を仕込む前に添加することが好ましく、焼酎原料に酵母
を仕込む前の３日以内に添加することがさらに好まし
い。In the present invention, it is before the distillation step, and preferably the concentration of ethanol in the shochu raw material is 1 or less.
Lactic acid bacteria may be added to the shochu raw material at any time as long as it is less than 2% by weight, but it is preferable to add the lactic acid bacteria before the yeast is charged into the shochu raw material, and 3 days before the yeast is charged into the shochu raw material. It is more preferable to add within.
【００１３】本発明において、焼酎原料とは炭素源、炭
素源を糖化して得られる糖質、糖質をアルコール発酵し
て得られるモロミ等、蒸留工程以前の工程にある焼酎の
原材料を総称していう。炭素源としては、いかなる糖質
および澱粉質を用いてもよいが、好ましくは米、麦、あ
わ、トウモロコシ、こうりゃん、ひえ、きび等の穀類、
イモ類、そば等の澱粉質、またはこれらを蒸煮したもの
が用いられる。糖質としては、果汁、糖蜜、蜂蜜の他、
主に澱粉質からなる炭素源を糖化して得られる糖質、例
えば麹等が用いられるが、好ましくは麹が用いられる。
炭素源を糖化する方法としては、炭素源に麹菌、糖化酵
素等を添加して炭素源を糖質に変換させる方法があげら
れる。In the present invention, the raw material for shochu is a generic term for raw materials for shochu in a process prior to the distillation process, such as a carbon source, a sugar obtained by saccharifying a carbon source, and moromi obtained by alcoholic fermentation of a sugar. Say. As the carbon source, any sugar and starch may be used, but preferably grains such as rice, wheat, fluff, corn, korian, hie, acne, etc.
Starch substances such as potatoes and buckwheat, or steamed products of these are used. As sugar, in addition to fruit juice, molasses, honey,
A sugar obtained by saccharifying a carbon source mainly composed of starch, such as koji, is used, but koji is preferably used.
Examples of the method for saccharifying a carbon source include a method for converting a carbon source into sugar by adding koji mold, saccharifying enzyme and the like to the carbon source.
【００１４】麹菌としては、アスペルギルス (Aspergil
lus)属、リゾップス(Rhizopus)属等に属する麹菌等が用
いられる。糖化酵素としては、麹菌が生産する酵素、ま
たはα−アミラーゼ、グルコアミラーゼ等の酵素剤等が
用いられる。本発明においては、炭素源を麹菌、糖化酵
素等により糖質に変換できれば、いずれの条件で糖化を
行ってもよいが、例えば麹菌を添加して糖化させる場
合、通常は麹菌を種付けした後、３０〜４５℃で３５〜
４５時間の糖化、すなわち製麹を行う。Aspergillus ( Aspergil)
lus) genus Aspergillus or the like is used belonging to Rizoppusu (Rhizopus) genus, and the like. As the saccharifying enzyme, an enzyme produced by Aspergillus or an enzyme such as α-amylase or glucoamylase is used. In the present invention, the carbon source may be saccharified under any condition as long as it can be converted into a sugar by a koji mold, a saccharifying enzyme, etc., for example, when saccharification is carried out by adding a koji mold, usually after the koji mold is seeded, 35-35 at 30-45 ° C
Saccharification for 45 hours, that is, koji making.
【００１５】炭素源または炭素源を糖化して得られる糖
質に乳酸菌を添加する場合、酵母を仕込む前であること
が好ましく、酵母を仕込む前の３日以内に添加すること
がさらに好ましい。例えば、炭素源を糖化して得られる
糖質が麹である場合は、麹に水および乳酸菌を添加し、
２０〜３０℃で１時間〜７２時間、好ましくは２０〜６
０時間発酵させた後に、酵母を仕込んでアルコール発酵
させることが好ましい。When the lactic acid bacterium is added to the carbon source or the sugar obtained by saccharifying the carbon source, it is preferable to add the yeast before the yeast is charged, and more preferably within 3 days before the yeast is charged. For example, when the sugar obtained by saccharifying a carbon source is koji, water and lactic acid bacteria are added to the koji,
1 to 72 hours at 20 to 30 ° C., preferably 20 to 6
After fermenting for 0 hour, it is preferable to charge yeast for alcoholic fermentation.
【００１６】炭素源または炭素源を糖化して得られる糖
質に酵母を仕込み、アルコール発酵させてモロミを調製
する。なお、焼酎のアルコール発酵としては、炭素源を
糖化して得られる糖質、例えば麹に酵母を仕込み、発酵
の経過とともに残りの炭素源を追加する、一次仕込み、
二次仕込みと呼ばれる段仕込みが一般に行われる。段仕
込みは炭素源の糖化とアルコール発酵とが同時に進行す
る並行複式発酵によるものである。並行複式発酵の場
合、最初に酵母を添加する前に乳酸菌を添加することが
好ましい。酵母としては、例えば協会焼酎酵母、協会清
酒酵母、泡盛酵母等、焼酎製造に用いられる酵母であれ
ば、いずれも用いられる。Yeast is charged into a carbon source or a sugar obtained by saccharifying a carbon source and alcohol fermentation is performed to prepare moromi. As the alcoholic fermentation of shochu, a sugar obtained by saccharifying a carbon source, for example, yeast is charged into koji, and the remaining carbon source is added with the progress of fermentation, primary charging,
Stage preparation called secondary preparation is generally performed. The staged preparation is based on parallel multiple fermentation in which saccharification of carbon source and alcoholic fermentation proceed simultaneously. In the case of parallel dual fermentation, it is preferable to add the lactic acid bacteria before adding the yeast for the first time. As the yeast, for example, any yeast can be used as long as it is a yeast used in the production of shochu, such as the association shochu yeast, the association sake yeast, and the awamori yeast.
【００１７】アルコール発酵は、通常は酵母を仕込んだ
後、２０〜３０℃で７〜１４日間行う。アルコール発酵
終了後、得られたモロミを直接または圧搾濾過、遠心分
離によって発酵残渣、酵母菌体等を分離し、得られた液
を蒸留する等、通常の蒸留工程を用いることにより、エ
タノールの濃縮された原酒の形態にする。原酒をそのま
ま、または混合、希釈、アルコール添加等の調整を行
い、さらに必要に応じて濾過、熟成等を行い、焼酎の形
態にする。以下、本発明を実施例をあげて具体的に説明
する。The alcohol fermentation is usually carried out at 20 to 30 ° C. for 7 to 14 days after charging yeast. After completion of the alcohol fermentation, the obtained moromi is directly or squeeze filtered, the fermentation residue is separated by centrifugation, yeast cells, etc. are separated, and the obtained liquid is distilled, etc., by using a normal distillation step to concentrate ethanol. It will be in the form of the original sake. The raw liquor is used as it is, or is adjusted by mixing, diluting, adding alcohol and the like, and if necessary, filtering, aging and the like to give a shochu form. Hereinafter, the present invention will be specifically described with reference to examples.
【００１８】[0018]
【実施例】実施例１
破砕米を、常法［例えば、本格焼酎製造技術、（財）日
本醸造協会］により洗米、浸漬、水切り、蒸煮、放冷し
た後、得られた蒸米に種麹として白麹菌(Aspergillus k
awachii)（河内源一郎商店製）を米の０．１重量％を接
種して混合し、恒温製麹機で３５〜４２℃の製麹適温で
４０時間製麹して麹を得た。得られた麹３０ｇに、汲水
１５０ｍｌおよび乳酸菌ラクトバチルス・プランタルム
ＡＴＣＣ２１０２８株の培養液を添加して２日間発酵さ
せて、一次前仕込みとした。Example 1 Crushed rice was washed, soaked, drained, steamed and allowed to cool by a conventional method [eg, authentic shochu manufacturing technology, Japan Brewing Association], and the obtained steamed rice was used as seed koji. Aspergillus k
( awachii) (Kawauchi Genichiro Shoten Co., Ltd.) was inoculated with 0.1% by weight of rice and mixed, and then malted with a constant temperature malt-making machine at a proper temperature for malting at 35 to 42 ° C. for 40 hours to obtain malt. To 30 g of the obtained koji, 150 ml of pumped water and a culture solution of the lactic acid bacterium Lactobacillus plantarum ATCC21028 strain were added and fermented for 2 days to prepare a primary pre-preparation.
【００１９】ＡＴＣＣ２１０２８株の培養液は、ＬＳ培
地１０ｍｌにＡＴＣＣ２１０２８株を植菌し、３０℃で
２４時間静置培養して調製したものを用いた。なお、Ａ
ＴＣＣ２１０２８株は、クエン酸を１ｇ／Ｌを含むＬＳ
培地およびエタノールを１２重量％含むＬＳ培地にそれ
ぞれ植菌し、３０℃で３日間静置培養した後、培養液の
濁度（ＯＤ600 ）の変化により増殖の有無を調べたとこ
ろ、前者の培地では増殖したが、後者の培地では増殖し
なかった。一次前仕込みで得られた麹２５０ｇに汲水５
００ｍｌおよび焼酎酵母を添加して、２５℃で６日間一
次仕込みを行った。なお、焼酎酵母は、ＹＰＤ培地（１
％酵母エキス、２％ペプトン、２％グルコース）１０ｍ
ｌに焼酎酵母を植菌し、３０℃で４０時間静置培養して
得られた培養液２ｍｌを遠心分離後、水で洗浄したもの
を用いた。The culture solution of the ATCC21028 strain was prepared by inoculating the ATCC21028 strain in 10 ml of LS medium and statically culturing at 30 ° C. for 24 hours. In addition, A
The TCC21028 strain is an LS containing 1 g / L of citric acid.
After inoculating each of the medium and LS medium containing 12% by weight of ethanol and statically culturing at 30 ° C. for 3 days, the presence or absence of growth was examined by changing the turbidity (OD 600 ) of the culture medium. , But did not grow on the latter medium. 250 g of koji obtained from the primary pre-preparation, 5
00 ml and shochu yeast were added, and primary charging was performed at 25 ° C. for 6 days. In addition, shochu yeast is used in YPD medium (1
% Yeast extract, 2% peptone, 2% glucose) 10m
2 ml of a culture solution obtained by inoculating 1 of 1 with shochu yeast and statically culturing at 30 ° C. for 40 hours was washed with water.
【００２０】一次仕込みにより得られた一次モロミに、
汲水５３０ｍｌおよび掛け原料として大麦５６０ｇを洗
麦、水切り、蒸煮、放冷したものを加え、２５℃で８日
間二次仕込みを行い、二次熟成モロミを得た。また、対
照区として、一次前仕込みの麹に乳酸菌を添加しなかっ
た以外は実施例１と同様な方法によりモロミを調製し
た。乳酸菌添加区（ＮＳＡ１）および乳酸菌無添加区
（対照区）について、蒸留直前のモロミの一般分析値に
ついて表１に示す。To the primary moromi obtained by the primary charging,
530 ml of pumped water and 560 g of barley used as a hanging raw material were added after washing, draining, boiling and allowing to cool, and secondary charging was carried out at 25 ° C. for 8 days to obtain a secondary aged moromi. In addition, as a control, moromi was prepared in the same manner as in Example 1 except that lactic acid bacteria were not added to the koji prepared in advance. Table 1 shows general analysis values of moromi just before distillation for the lactic acid bacterium-added group (NSA1) and the lactic acid bacterium-free group (control group).
【００２１】[0021]
【表１】 [Table 1]
【００２２】乳酸菌に汚染されたモロミは、生成アルコ
ール度数が低く、総酸度がかなり高くなると一般に言わ
れているが、表１に示されるとおり、ＮＳＡ１では、ア
ルコール度が対照区と同程度で、かつ総酸度の上昇が少
ない良好なモロミが得られた。得られたモロミを小型の
減圧蒸留機にて減圧蒸留し、対モロミ４０％の蒸留歩合
で蒸留液、すなわち焼酎原酒を得た。蒸留原酒を３日間
ガス抜きした後、アルコール度数２５％になるように割
水し、５℃で一晩放置した後、冷却濾過を行って焼酎を
得た。It is generally said that moromi contaminated with lactic acid bacteria has a low alcohol content and a significantly high total acid content, but as shown in Table 1, NSA1 has an alcohol content similar to that of the control group. Moreover, good moromi with little increase in total acidity was obtained. The obtained moromi was distilled under reduced pressure with a small vacuum distiller to obtain a distillate, that is, shochu liquor with a distillation ratio of 40% against moromi. The distilled spirit was degassed for 3 days, then water was added so that the alcohol content was 25%, the mixture was left at 5 ° C. overnight, and then cooled and filtered to obtain shochu.
【００２３】得られた焼酎を９名の訓練されたパネラー
により、評点１の「良い」から５の「悪い」までの５段
階評価による５点法で官能評価を実施した。結果を表２
に示す。The resulting shochu was subjected to a sensory evaluation by 9 trained panelists by a 5-point method based on a 5-point scale from "good" with a score of 1 to "bad" with a score of 5. The results are shown in Table 2.
Shown in.
【００２４】[0024]
【表２】 [Table 2]
【００２５】表２に示されるとおり、ＮＳＡ１のモロミ
より得られた焼酎（乳酸菌添加区）は、対照区のモロミ
より得られた焼酎（無添加区）と比較して、味に丸みが
ある、味幅がある等の好ましい評価が得られた。As shown in Table 2, shochu obtained from Moromi of NSA1 (lactic acid bacterium-added group) has a rounder taste than shochu obtained from Moromi of the control group (no addition group). A favorable evaluation such as a range of taste was obtained.
【００２６】実施例２
掛け原料を米に置き換える以外は実施例１と同様の方法
により二次熟成モロミを得た後に減圧蒸留し、焼酎原酒
を得た。乳酸菌添加区（ＮＳＡ２）および乳酸菌無添加
区（対照区）について、蒸留直前のモロミの一般分析値
について表３に示す。Example 2 A second-ripened moromi was obtained by the same method as in Example 1 except that rice was used as the hanging raw material, and then distilled under reduced pressure to obtain shochu-based sake. Table 3 shows general analysis values of moromi just before distillation for the lactic acid bacterium-added group (NSA2) and the lactic acid bacterium-free group (control group).
【００２７】[0027]
【表３】 [Table 3]
【００２８】表３に示されるとおり、ＮＳＡ２では、ア
ルコール度が対照区と同程度で、かつ総酸度の上昇が少
ない良好なモロミが得られた。この焼酎原酒を実施例１
と同様に冷却濾過を実施した。得られたモロミから実施
例１と同様な方法により焼酎を得た。得られた焼酎を９
名の訓練されたパネラーにより、評点１の「良い」から
５の「悪い」までの５段階評価による５点法で官能評価
を実施した。結果を表４に示す。As shown in Table 3, with NSA2, a good moromi was obtained in which the alcohol content was similar to that of the control group and the total acidity was not significantly increased. Example 1 of this shochu liquor
Cool filtration was carried out in the same manner as in. Shochu was obtained from the obtained moromi by the same method as in Example 1. 9 of the obtained shochu
Sensory evaluation was performed by a well-trained panelist on a 5-point scale with a 5-point scale from a rating of 1 (good) to a rating of 5 (bad). The results are shown in Table 4.
【００２９】[0029]
【表４】 [Table 4]
【００３０】表４に示されるとおり、ＮＳＡ２のモロミ
より得られた焼酎（乳酸菌添加区）は、対照区のモロミ
より得られた焼酎（無添加区）と比較して、後味に丸み
がある、香味良好等の好評価が得られた。As shown in Table 4, shochu obtained from Moromi of NSA2 (lactic acid bacterium-added group) has a rounder aftertaste compared to shochu obtained from Moromi of the control group (no addition group). Good evaluation such as good flavor was obtained.
【００３１】実施例３
ＡＴＣＣ２１０２８株をＩＦＯ１２０１１株に置き換え
る以外は実施例２と同様の方法により二次熟成モロミを
得た後に減圧蒸留し、焼酎原酒を得た。なお、ＡＴＣＣ
２１０２８株は、クエン酸を７．２ｇ／Ｌを含むＬＳ培
地およびエタノールを１２重量％含むＬＳ培地にそれぞ
れ植菌し、３０℃で３日間静置培養した後、培養液の濁
度（ＯＤ660 ）により増殖の有無を調べたところ、前者
の培地では増殖したが、後者の培地では増殖しなかっ
た。乳酸菌添加区（ＮＳＡ３）および乳酸菌無添加区
（対照区）について、蒸留直前のモロミの一般分析値に
ついて表５に示す。Example 3 Secondary aged moromi was obtained in the same manner as in Example 2 except that the ATCC 21028 strain was replaced with the IFO 12011 strain, and then distilled under reduced pressure to obtain shochu-based sake. ATCC
The 21028 strain was inoculated into an LS medium containing 7.2 g / L of citric acid and an LS medium containing 12% by weight of ethanol, and statically cultured at 30 ° C. for 3 days, and then the turbidity of the culture solution (OD 660 When the presence or absence of the growth was examined by the method (1), it grew in the former medium, but did not grow in the latter medium. Table 5 shows general analysis values of moromi just before distillation for the lactic acid bacterium-added group (NSA3) and the lactic acid bacterium-free group (control group).
【００３２】[0032]
【表５】 [Table 5]
【００３３】表５に示されるとおり、ＮＳＡ３では、ア
ルコール度が対照区と同じで、総酸度が対照区よりも低
い良好なモロミが得られた。この焼酎原酒を実施例１と
同様に冷却濾過を実施した。得られたモロミから実施例
１と同様な方法により焼酎を得た。得られた焼酎を９名
の訓練されたパネラーにより、評点１の「良い」から５
の「悪い」までの５段階評価による５点法で官能評価を
実施した。結果を表６に示す。As shown in Table 5, with NSA3, good moromi was obtained in which the alcohol content was the same as that of the control group and the total acidity was lower than that of the control group. This shochu original sake was cooled and filtered in the same manner as in Example 1. Shochu was obtained from the obtained moromi by the same method as in Example 1. The obtained shochu was given a score of 1 from "good" to 5 by 9 trained panelists.
Sensory evaluation was carried out by a 5-point method based on a 5-level evaluation up to “bad”. The results are shown in Table 6.
【００３４】[0034]
【表６】 [Table 6]
【００３５】表６に示されるとおり、ＮＳＡ３のモロミ
より得られた焼酎（乳酸菌添加区）は、対照区のモロミ
より得られた焼酎（無添加区）と比較して、味に丸みが
ある、後味良好等の好評価が得られた。As shown in Table 6, shochu obtained from Moromi of NSA3 (group containing lactic acid bacteria) has a rounder taste than shochu obtained from Moromi of the control group (no addition). Good evaluation such as good aftertaste was obtained.
【００３６】[0036]
【発明の効果】本発明によれば、香味が複雑である、後
味がまろやかである等、優れた香味を有する焼酎を製造
することができる。EFFECTS OF THE INVENTION According to the present invention, it is possible to produce shochu having an excellent flavor such as a complex flavor and a mellow aftertaste.
Claims (6)
とする焼酎の製造方法。1. A method for producing shochu, which comprises adding lactic acid bacteria to the raw material for shochu.
を有し、かつ１２重量％以上のエタノールに感受性を有
する乳酸菌である請求項１記載の方法。2. The method according to claim 1, wherein the lactic acid bacterium is a lactic acid bacterium which is resistant to citric acid of 1 g / L or more and sensitive to ethanol of 12% by weight or more.
的に生成しない乳酸菌である請求項１または請求項２に
記載の方法。3. The method according to claim 1 or 2, wherein the lactic acid bacterium is a lactic acid bacterium that substantially does not produce shochu off-flavor substances.
菌である請求項１から請求項３のいずれか１項に記載の
方法。4. The method according to any one of claims 1 to 3, wherein the lactic acid bacterium is a lactic acid bacterium belonging to the genus Lactobacillus.
トバチルス・プランタルムに属する乳酸菌である請求項
４記載の方法。5. The method according to claim 4, wherein the lactic acid bacterium belonging to the genus Lactobacillus is a lactic acid bacterium belonging to Lactobacillus plantarum.
加する請求項１から請求項５記載のいずれか１項に記載
の方法。6. The method according to claim 1, wherein the lactic acid bacterium is added before charging the yeast into the shochu raw material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10241050A JP2000060531A (en) | 1998-08-12 | 1998-08-12 | Production of shochu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10241050A JP2000060531A (en) | 1998-08-12 | 1998-08-12 | Production of shochu |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000060531A true JP2000060531A (en) | 2000-02-29 |
Family
ID=17068573
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10241050A Pending JP2000060531A (en) | 1998-08-12 | 1998-08-12 | Production of shochu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2000060531A (en) |
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| JP2006050979A (en) * | 2004-08-12 | 2006-02-23 | Kirin Brewery Co Ltd | Lactobacillus-containing fermented malt beverage or malt substitute beverage having anti-allergic function, and method for producing the same |
| JP2008000075A (en) * | 2006-06-22 | 2008-01-10 | Tropical Technology Center Ltd | Method for producing distilled liquor |
| WO2009084485A1 (en) * | 2007-12-28 | 2009-07-09 | Suntory Holdings Limited | Method of producing distilled spirit |
| JP2010017116A (en) * | 2008-07-09 | 2010-01-28 | National Institute Of Advanced Industrial & Technology | Method of manufacturing organic acid using malted rice |
| WO2012033229A1 (en) * | 2010-09-09 | 2012-03-15 | サントリーホールディングス株式会社 | Process for production of distilled spirit |
| JP2012055235A (en) * | 2010-09-09 | 2012-03-22 | Suntory Holdings Ltd | Method for producing novel shochu |
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1998
- 1998-08-12 JP JP10241050A patent/JP2000060531A/en active Pending
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| JP4587368B2 (en) * | 2004-08-12 | 2010-11-24 | 麒麟麦酒株式会社 | Fermented malt beverage containing lactic acid bacteria having antiallergic function or malt substitute fermented beverage, and method for producing the same |
| JP2006050979A (en) * | 2004-08-12 | 2006-02-23 | Kirin Brewery Co Ltd | Lactobacillus-containing fermented malt beverage or malt substitute beverage having anti-allergic function, and method for producing the same |
| JP2008000075A (en) * | 2006-06-22 | 2008-01-10 | Tropical Technology Center Ltd | Method for producing distilled liquor |
| JP4732970B2 (en) * | 2006-06-22 | 2011-07-27 | 株式会社トロピカルテクノセンター | Distilled liquor production method |
| JP2009153506A (en) * | 2007-12-28 | 2009-07-16 | Suntory Holdings Ltd | Method for production of distilled liquor |
| WO2009084485A1 (en) * | 2007-12-28 | 2009-07-09 | Suntory Holdings Limited | Method of producing distilled spirit |
| JP2010017116A (en) * | 2008-07-09 | 2010-01-28 | National Institute Of Advanced Industrial & Technology | Method of manufacturing organic acid using malted rice |
| WO2012033229A1 (en) * | 2010-09-09 | 2012-03-15 | サントリーホールディングス株式会社 | Process for production of distilled spirit |
| JP2012055235A (en) * | 2010-09-09 | 2012-03-22 | Suntory Holdings Ltd | Method for producing novel shochu |
| CN103097509A (en) * | 2010-09-09 | 2013-05-08 | 三得利控股株式会社 | Process for production of distilled spirit |
| TWI504744B (en) * | 2010-09-09 | 2015-10-21 | Suntory Holdings Ltd | The manufacturing method of shochu |
| KR101859707B1 (en) * | 2010-09-09 | 2018-05-18 | 산토리 홀딩스 가부시키가이샤 | Process for production of distilled spirit |
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