JP2001224353A - Method for producing refined rice wine (sake) having low alcohol concentration - Google Patents
Method for producing refined rice wine (sake) having low alcohol concentrationInfo
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- JP2001224353A JP2001224353A JP2000038983A JP2000038983A JP2001224353A JP 2001224353 A JP2001224353 A JP 2001224353A JP 2000038983 A JP2000038983 A JP 2000038983A JP 2000038983 A JP2000038983 A JP 2000038983A JP 2001224353 A JP2001224353 A JP 2001224353A
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- Prior art keywords
- sake
- alcohol
- producing
- alcohol concentration
- low
- Prior art date
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は低アルコール清酒の
製造方法に関し、さらに詳しくは、低アルコール濃度で
ありながら清酒の淡麗な風味を損なわない、新しい低ア
ルコール清酒を製造する方法に関する。[0001] The present invention relates to a method for producing low-alcohol sake, and more particularly to a method for producing a new low-alcohol sake having a low alcohol concentration, while maintaining the light taste of the sake.
【０００２】[0002]
【従来の技術】近年、清酒の需要を拡大するために、こ
れまで清酒に馴染みが薄かった女性や若年層に対して、
新たな需要を開拓するために、種々の低アルコール清酒
が提案されている。しかし、従来の清酒の醸造技術によ
って製造された原酒はアルコール濃度が高く、これを割
り水すると味の調和が欠けた酒質となってしまう傾向が
ある。2. Description of the Related Art In recent years, in order to increase the demand for sake, women and young people who have been unfamiliar with sake are
In order to exploit new demands, various low alcohol sakes have been proposed. However, the original sake produced by the conventional sake brewing technology has a high alcohol concentration, and if it is broken down, there is a tendency that the quality of the sake lacks harmony in taste.
【０００３】そして、酒質を低下させないように、アル
コール濃度が高くならないうちに上槽すると、原料の利
用率が低いばかりでなく副原料の量も多くなり、低アル
コールでありながら製造コストが高くなってしまい、他
の低アルコール飲料との競合上、不利となる欠点があ
る。[0003] If the upper tank is used before the alcohol concentration becomes high so as not to lower the alcohol quality, not only the utilization rate of the raw materials is low but also the amount of the auxiliary raw materials is increased, and the production cost is high despite the low alcohol content. There is a disadvantage that it is disadvantageous in competition with other low alcohol beverages.
【０００４】[0004]
【発明が解決しようとする課題】そこで本発明は、酒質
を高く維持していてアルコール濃度の低い清酒を、原料
の利用率を低下させることなく、しかも高い生産性で製
造することができる、新しい低アルコール清酒の製造方
法を提供することを目的とした。SUMMARY OF THE INVENTION Accordingly, the present invention is capable of producing sake having a high alcohol quality and a low alcohol concentration without lowering the utilization rate of raw materials and at a high productivity. An object of the present invention was to provide a new method for producing low-alcohol sake.
【０００５】[0005]
【課題を解決するための手段】上記の目的を達成するこ
とができる本発明の低アルコール清酒の製造方法は、原
料白米を酵素により液化処理したのち、麹、酵母、およ
び乳酸を加えた水麹と合わせて酸度３．５ｍｌ以上のも
ろみを調製し、該もろみを発酵処理してアルコール濃度
が１３％を超える原酒を得、該原酒を水で希釈してアル
コール濃度が１０％未満の清酒とすることを特徴とする
ものである。Means for Solving the Problems A method for producing a low alcohol sake according to the present invention, which can achieve the above object, comprises a method of liquefying a raw white rice with an enzyme, and adding koji, yeast, and lactic acid to water koji. A mash with an acidity of 3.5 ml or more is prepared in combination with the mash, and the mash is fermented to obtain an original sake having an alcohol concentration of more than 13%, and the original sake is diluted with water to obtain a sake having an alcohol concentration of less than 10%. It is characterized by the following.
【０００６】そして、本発明の低アルコール清酒の製造
方法において、前記原酒を水で希釈してアルコール濃度
が９％以下、更には８％程度の清酒とすると、風味とコ
ストのバランスが最も良くなる。In the method for producing low alcohol sake according to the present invention, if the undiluted sake is diluted with water to give an alcohol concentration of 9% or less, or even about 8%, the best balance between flavor and cost can be obtained. .
【０００７】また、前記の液化処理を、中性の状態で、
かつ、原料白米粒の破砕が実質的に起こらない攪拌条件
下で実施すると、淡麗な酒質となり、発酵速度も大きく
なる利点がある。Further, the liquefaction treatment is carried out in a neutral state,
In addition, when the stirring is carried out under a stirring condition in which the crushing of the raw white rice grains does not substantially occur, there is an advantage that a clear sake quality is obtained and the fermentation rate is increased.
【０００８】更に、もろみ中における麹の配合量を、白
米に対して５乃至１５重量％の範囲内とすると、白米の
仕込み量を増やしても、酒質を維持しながら生産能率を
高めることができる。Further, when the amount of koji in the moromi is within the range of 5 to 15% by weight based on white rice, even if the amount of white rice is increased, the production efficiency can be improved while maintaining the quality of sake. it can.
【０００９】その上、もろみの酸度を、発酵処理中にお
いて３．５ｍｌ以上に維持するようにして、高アルコー
ル濃度となるまで発酵させることにより、水で希釈して
も酒質の調和が崩れない原酒が得られるという利点があ
る。In addition, the acidity of the moromi is maintained at 3.5 ml or more during the fermentation treatment, and fermentation is performed until a high alcohol concentration is obtained. There is an advantage that the original sake can be obtained.
【００１０】[0010]
【発明の実施の形態】本発明の低アルコール清酒の製造
方法は、原料白米を酵素により液化処理したのち、麹、
酵母、および乳酸を加えた水麹と合わせて酸度３．５ｍ
ｌ以上のもろみを調製し、該もろみを発酵処理してアル
コール濃度が１３％を超える原酒を得、該原酒を水で希
釈してアルコール濃度が１０％未満の清酒とするもので
あるが、ここでの液化処理は、原料白米粒の破砕が実質
的に起こらない攪拌条件下で実施することが好ましい。
この攪拌条件を満たす攪拌装置としては、例えば幅の広
いプロペラ型翼、スクリュー型翼、パドル型翼等を備え
ていて、内容物流体の上下の対流は効果的に行われる
が、流体に対する剪断作用が小さいものが好ましく用い
られる。BEST MODE FOR CARRYING OUT THE INVENTION The method for producing low-alcohol sake according to the present invention comprises the steps of: liquefying raw rice with an enzyme;
3.5m acidity combined with yeast and lactic acid-added water koji
1 or more moromi is prepared, and the mash is fermented to obtain an original liquor having an alcohol concentration of more than 13%, and the original liquor is diluted with water to obtain a sake having an alcohol concentration of less than 10%. Is preferably carried out under stirring conditions under which the crushing of the raw white rice grains does not substantially occur.
As a stirring device satisfying the stirring conditions, for example, a wide propeller blade, a screw blade, a paddle blade, etc. are provided, and the convection of the content fluid up and down is effectively performed, but the shearing action on the fluid is performed. Are preferably used.
【００１１】また、この液化処理に用いられる酵素は、
澱粉を加水分解して水溶性とするための液化酵素と、水
溶化した澱粉を更に糖化するための糖化酵素であり、そ
のうちでも液化酵素は、耐熱性、即ち高温活性のもの
が、高温水中で原料白米の液化を効率よく進めることが
できるから、特に好ましく用いられる。またこの液化処
理に用いられる仕込み水は、原料の白米に対して１．５
〜２倍量程度用いることができるが、攪拌が可能であれ
ば適宜に水の量を減らすことができる。なお、水のｐＨ
は、使用する酵素の活性を損なわない限り、中性である
のがよい。The enzyme used in the liquefaction treatment is as follows:
A liquefying enzyme for hydrolyzing starch to make it water-soluble, and a saccharifying enzyme for further saccharification of the solubilized starch. It is particularly preferably used because the liquefaction of the raw white rice can be efficiently advanced. The charge water used in this liquefaction treatment is 1.5% based on the raw white rice.
The amount of water can be appropriately reduced if the stirring is possible. The pH of water
Is preferably neutral as long as the activity of the enzyme used is not impaired.
【００１２】本発明の低アルコール清酒の製造方法にお
いて用いられる水麹は、麹、酵母、および乳酸を、約２
倍量の水に加えてよく混合することにより調製される
が、この麹の量は、使用される原料白米に対して５乃至
１５重量％の範囲であるのが好ましい。また酵母の量
は、原料白米に対して０．１乃至０．２重量％程度であ
るのが好ましい。更に添加される乳酸の量は、仕込み水
の総量によっても変わるが、少なくとも水麹の酸度が
３．５ｍｌ以上となるように、予め調整しておくのがよ
い。このようにして調製された水麹は、好ましくは１５
〜２５℃として静置し、液化した白米原料との混合を待
つ。なお、ここで言う酸度とは、水麹やもろみ等の１０
ｍｌ中に含まれる乳酸等の酸を中和するに要する、０．
１モルＮａＯＨ水溶液のｍｌ数である。The water koji used in the method for producing low alcohol sake of the present invention comprises koji, yeast, and lactic acid in an amount of about 2%.
The koji is prepared by adding it to twice the amount of water and mixing well. The amount of the koji is preferably in the range of 5 to 15% by weight based on the raw rice used. The amount of yeast is preferably about 0.1 to 0.2% by weight based on the raw white rice. Further, the amount of lactic acid to be added varies depending on the total amount of the charged water, but it is preferable to adjust the amount of lactic acid beforehand so that the acidity of the koji is at least 3.5 ml. The water koji thus prepared is preferably 15
Leave at -25 ° C. and wait for mixing with the liquefied white rice raw material. In addition, the acidity referred to here is 10 points such as water koji or moromi.
required to neutralize acids such as lactic acid contained in 0.1 ml.
It is the number of ml of 1 molar NaOH aqueous solution.
【００１３】本発明の低アルコール清酒の製造方法にお
いて、先ず搗精した白米を十分に洗浄しておき、液化装
置に汲み入れた所要量の仕込み水の中に、この原料白米
と液化酵素を投入する。そして攪拌しながら加温して液
化酵素を作用させ、所望の時間をかけて液化を進める。
その後加温を停止し、液化液が冷却して糖化酵素の作用
の適温付近に達したとき、糖化酵素を添加して攪拌を続
け、液温が１５〜２５℃となったのち、前記の水麹に添
加し、更に糖化酵素を追加すると共に、酸度が３．５ｍ
ｌ以上となるように乳酸を加えて、もろみとする。In the method for producing low-alcohol sake according to the present invention, the milled white rice is first thoroughly washed, and the raw white rice and the liquefied enzyme are charged into a required amount of charged water pumped into a liquefier. . Then, the mixture is heated with stirring to cause the liquefying enzyme to act, and liquefaction is advanced over a desired time.
Thereafter, the heating was stopped, and when the liquefied liquid cooled to reach a temperature near the appropriate temperature for the action of the saccharifying enzyme, the saccharifying enzyme was added and stirring was continued until the liquid temperature reached 15 to 25 ° C. Added to the koji, further added saccharifying enzyme and acidity is 3.5m
Lactic acid is added so that the amount becomes 1 or more, and it becomes moromi.
【００１４】このもろみは、攪拌動力が少なくてもよく
流動し、酸度が高くても発酵が順調に進むので、５〜２
５℃の間の温度で発酵を進め、アルコール濃度が１３％
を超えるまで発酵を継続する。こうして、更に望ましく
はアルコール濃度が１４％に達する前で、重ボーメ度が
４〜７、酸度が５〜８に達したときに上槽し、常法に従
って原酒を得る。This moromi may flow with little stirring power, and fermentation proceeds smoothly even with high acidity.
Fermentation at a temperature between 5 ° C and alcohol concentration of 13%
Continue fermenting until Thus, more preferably, before the alcohol concentration reaches 14%, when the degree of heavy Baume reaches 4 to 7 and the acidity reaches 5 to 8, the upper tank is used to obtain an original liquor according to a conventional method.
【００１５】そして、この原酒に水を加えることによ
り、アルコール濃度を１０％未満までに低下させて、低
アルコール清酒とするが、このようにして得た低アルコ
ール清酒は、甘酸味の調和がとれた良好な酒質を備えた
ものである。[0015] Then, by adding water to the original sake, the alcohol concentration is reduced to less than 10% to obtain a low-alcohol sake. The low-alcohol sake obtained in this way has a harmonious sweet and sour taste. It has good liquor quality.
【００１６】[0016]
【実施例】以下、実施例に基づいて本発明の低アルコー
ル清酒の製造方法を説明する。EXAMPLES Hereinafter, the method for producing low alcohol sake of the present invention will be described based on examples.
【００１７】（実施例１）汲み水１２００Ｌに米麹６０
０ｋｇを投入し、これに乳酸５ｋｇと、固形酵母３ｋｇ
を添加して混合し、水麹とした。また、低剪断力型の攪
拌装置を設けた液化槽に、汲み水６５００Ｌを仕込み、
白米４０５０ｋｇと液化酵素（宝酒造、タカラチームＥ
Ａ）１０００ｇを投入して、攪拌しながら９０℃まで昇
温し、３０分保持した。次いで冷却して温度が６０℃を
切った時点で糖化酵素（宝酒造、タカラチームＭＧ）５
００ｇを添加し、３時間かけて２５℃以下となるまで冷
却して、白米糖化液とした。(Example 1) Rice koji 60
0 kg, 5 kg of lactic acid and 3 kg of solid yeast
Was added and mixed to obtain a water koji. In addition, 6500 L of pumping water was charged into a liquefaction tank provided with a low shear force type stirring device,
4050 kg of white rice and liquefied enzymes (Takara Shuzo, Takara Team E
A) 1000 g was charged, the temperature was raised to 90 ° C. with stirring, and the temperature was maintained for 30 minutes. Then, when the temperature was lowered to 60 ° C. by cooling, saccharifying enzyme (Takara Shuzo, Takara Team MG) 5
After adding 00 g, the mixture was cooled to 25 ° C. or lower over 3 hours to obtain a saccharified white rice solution.
【００１８】発酵槽に２５℃以下の上記の水麹を入れ、
これに上記の白米糖化液を加えると共に、上記と同じ糖
化酵素５００ｇを添加し、次いで乳酸４２ｋｇを加えて
もろみとした。こうして調製したもろみを、５〜１７℃
で１４日間発酵させたのち上槽した。Into the fermenter, put the above rice koji at 25 ° C. or lower,
The saccharified white rice solution was added thereto, and 500 g of the same saccharifying enzyme as described above was added. Then, 42 kg of lactic acid was added to make mash. The mash prepared in this manner is placed at 5 to 17 ° C.
And fermented for 14 days.
【００１９】こうして、アルコール濃度１３．１％、酸
度６．３ｍｌ、日本酒度−６０の原酒１０２１９Ｌと、
粕８７８ｋｇとを回収した。これから、粕歩合が１８．
９％であり、白米１ｔ当たりの純アルコール収量は２８
７．９Ｌであった。In this way, an alcohol concentration of 13.1%, an acidity of 6.3 ml, and an alcoholic liquor of 10219L with a sake degree of -60,
878 kg of cake was collected. From now on, the lees rate will be 18.
9%, and the yield of pure alcohol per ton of white rice is 28
It was 7.9 L.
【００２０】上記の原酒を割り水して、表１に示すよう
なアルコール濃度に調整して、それぞれ低アルコール清
酒Ａ、Ｂ、Ｃを得た。そして、３５名の審査員（男性１
９名、女性１６名）により、これらの低アルコール清酒
Ａ、Ｂ、Ｃについて、香り、風味、味の評価、及び総合
判定を受けた結果を、表２に示す。The above undiluted sake was divided and adjusted to alcohol concentrations as shown in Table 1 to obtain low alcohol sakes A, B and C, respectively. And 35 judges (1 male)
Table 2 shows the results of evaluation of fragrance, flavor, taste, and comprehensive judgment of these low alcohol sakes A, B, and C by 9 persons and 16 women.
【００２１】表１ Table 1
【００２２】表２ Table 2
【００２３】（実施例２）水麹を調製するに当たって、
乳酸を８ｋｇとし、また固形酵母を８ｋｇとした他は実
施例１と同様にして、水麹を準備した。また、実施例１
と全く同様にして準備した白米糖化液を、発酵槽に入れ
た２５℃以下の上記の水麹に加えると共に、上記と同じ
糖化酵素５００ｇを添加し、次いで乳酸３０ｋｇを加え
てもろみとした。こうして調製したもろみを、５〜２０
℃で１１日間発酵させたのち上槽した。(Example 2) In preparing water koji,
A water koji was prepared in the same manner as in Example 1 except that lactic acid was 8 kg and solid yeast was 8 kg. Example 1
The saccharified white rice solution prepared in exactly the same manner as described above was added to the above-mentioned koji at 25 ° C. or lower in a fermenter, 500 g of the same saccharifying enzyme was added, and then 30 kg of lactic acid was added to form a mash. The mash prepared in this way is 5-20
After fermentation at 11 ° C for 11 days, the mixture was placed in the upper tank.
【００２４】こうして、アルコール濃度１３．１％、酸
度５．７ｍｌ、日本酒度−５８の原酒１０１２４Ｌと、
粕８９６ｋｇとを回収した。これから、粕歩合が１９．
３％であり、白米１ｔ当たりの純アルコール収量は２８
５．２Ｌであった。Thus, 10124 L of the original sake having an alcohol concentration of 13.1%, an acidity of 5.7 ml, and a sake degree of -58,
896 kg of cake was recovered. From now on, the lees percentage will be 19.
3%, and the yield of pure alcohol per ton of white rice is 28
It was 5.2 L.
【００２５】上記の原酒を割り水して、アルコール濃度
を８％となるように調整し、低アルコール清酒Ｄを得
た。この低アルコール清酒Ｄについて、香り、風味、味
についての評価したところ、実施例１で得た低アルコー
ル清酒Ｂと較べて殆ど同等の結果が得られた。The undiluted sake was split and the alcohol concentration was adjusted to 8% to obtain a low alcohol sake D. When the aroma, flavor, and taste of the low alcohol sake D were evaluated, almost the same results as those of the low alcohol sake B obtained in Example 1 were obtained.
【００２６】[0026]
【発明の効果】本発明の低アルコール清酒の製造方法
は、原料白米を酵素により液化処理したのち、麹、酵
母、および乳酸を加えた水麹と合わせて酸度３．５ｍｌ
以上のもろみを調製し、該もろみを発酵処理してアルコ
ール濃度が１３％を超える原酒を得、該原酒を水で希釈
してアルコール濃度が１０％未満の清酒とするもので、
アルコール濃度が低くても甘酸味の調和がとれた良好な
酒質を備えた清酒が得られるうえに、発酵速度が大き
く、粕歩合が小さくてアルコール収率が高く、酒化率が
向上しているので、大幅に製造コストを引き下げること
ができる効果がある。According to the method for producing low alcohol sake of the present invention, after the raw white rice is liquefied with an enzyme, the acidity is adjusted to 3.5 ml by adding koji, yeast, and water koji to which lactic acid has been added.
The above-mentioned mash is prepared, and the mash is fermented to obtain an original liquor having an alcohol concentration of more than 13%, and the original liquor is diluted with water to obtain a sake having an alcohol concentration of less than 10%.
Even if the alcohol concentration is low, it is possible to obtain sake with a good quality of sake that harmonizes sweet and sour taste, and also has a high fermentation rate, a small lees fraction, a high alcohol yield, and an improved liquefaction rate. Therefore, there is an effect that the manufacturing cost can be significantly reduced.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 松下 敏兼 長野県上伊那郡高遠町大字西高遠1653番地 株式会社仙醸内 (72)発明者 川畑 隆太 長野県上伊那郡高遠町大字西高遠1653番地 株式会社仙醸内 (72)発明者 小松 良寿 長野県上伊那郡高遠町大字西高遠1653番地 株式会社仙醸内 ──────────────────────────────────────────────────の Continuing on the front page (72) Inventor: Satoshi Matsushita, 1653 Nishitakato, Kato-cho, Kamiina-gun, Nagano Prefecture Senjonai Co., Ltd. (72) Inventor Yoshihisa Komatsu 1653 Nishitakato, Kato-cho, Kamiina-gun, Nagano Pref.
Claims (6)
ち、麹、酵母、および乳酸を加えた水麹と合わせて酸度
３．５ｍｌ以上のもろみを調製し、該もろみを発酵処理
してアルコール濃度が１３％を超える原酒を得、該原酒
を水で希釈してアルコール濃度が１０％未満の清酒とす
ることを特徴とする、低アルコール清酒の製造方法。After liquefying raw rice with an enzyme, a mash having an acidity of at least 3.5 ml is prepared by adding the koji, yeast, and water koji to which lactic acid is added, and the mash is fermented to reduce the alcohol concentration. A method for producing low-alcohol sake, comprising obtaining undiluted sake exceeding 13%, and diluting the undistilled sake with water to make sake having an alcohol concentration of less than 10%.
が９％以下の清酒とする、請求項１に記載の低アルコー
ル清酒の製造方法。2. The method for producing low alcohol sake according to claim 1, wherein the original sake is diluted with water to make alcohol having an alcohol concentration of 9% or less.
る、請求項１又は２に記載の低アルコール清酒の製造方
法。3. The method for producing low-alcohol sake according to claim 1, wherein the liquefaction treatment is performed in a neutral state.
質的に起こらない攪拌条件下で実施する、請求項１乃至
３のいずれかに記載の低アルコール清酒の製造方法。4. The method for producing a low-alcohol sake according to claim 1, wherein the liquefaction treatment is carried out under stirring conditions under which substantially no crushing of the raw white rice grains occurs.
米に対して５乃至１５重量％の範囲内とする、請求項１
乃至４のいずれかに記載の低アルコール清酒の製造方
法。5. The amount of koji in the moromi is in a range of 5 to 15% by weight based on white rice.
5. The method for producing a low-alcohol sake according to any one of items 1 to 4.
て３．５ｍｌ以上に維持する、請求項１乃至５のいずれ
かに記載の低アルコール清酒の製造方法。6. The method for producing a low alcohol sake according to claim 1, wherein the acidity of the mash is maintained at 3.5 ml or more during the fermentation treatment.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000038983A JP2001224353A (en) | 2000-02-17 | 2000-02-17 | Method for producing refined rice wine (sake) having low alcohol concentration |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| Publication Number | Publication Date |
|---|---|
| JP2001224353A true JP2001224353A (en) | 2001-08-21 |
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|---|---|---|---|
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100658430B1 (en) | 2006-05-15 | 2006-12-15 | 김광희 | Song-i mushroom wine and the manufacturing method |
-
2000
- 2000-02-17 JP JP2000038983A patent/JP2001224353A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100658430B1 (en) | 2006-05-15 | 2006-12-15 | 김광희 | Song-i mushroom wine and the manufacturing method |
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