JP3455158B2 - Shochu manufacturing method - Google Patents
Shochu manufacturing methodInfo
- Publication number
- JP3455158B2 JP3455158B2 JP2000091461A JP2000091461A JP3455158B2 JP 3455158 B2 JP3455158 B2 JP 3455158B2 JP 2000091461 A JP2000091461 A JP 2000091461A JP 2000091461 A JP2000091461 A JP 2000091461A JP 3455158 B2 JP3455158 B2 JP 3455158B2
- Authority
- JP
- Japan
- Prior art keywords
- shochu
- yeast
- moromi
- brewing
- cake
- 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.)
- Ceased
Links
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- Alcoholic Beverages (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、酒類の醸造、特
に省力化と酒質の安定化を目指したものであって、焼酎
用酵母ケーキ及び／又は焼酎用乾燥酵母生菌を用いた焼
酎もろみの醸造方法に関するものである。更にはこの焼
酎もろみを用いた焼酎の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is aimed at brewing alcoholic beverages, in particular, for saving labor and stabilizing the quality of liquor, and is a yeast cake for shochu and / or shochu moromi mash using live yeast for shochu. The brewing method of. Furthermore, it relates to a method for producing shochu using this shochu moromi.
【０００２】[0002]
【従来の技術】一般的な焼酎醸造は、１次、２次ともろ
みの醸造を２回に分けて行うものであって、例えば図３
に示すように、麹に仕込み水と酵母培養液（清酒醸造の
場合における酒母に相当する）を用いて、２３〜３０℃
で約５〜１０日間をかけて発酵し、１次もろみを製造す
る。１次もろみ製造ののち、１次もろみの全量に対し主
原料と仕込み水を加え、２３〜３０℃で７〜１４日発酵
させ、２次もろみとする。これを常圧蒸留法等により蒸
留し、焼酎を製造する方法がとられることが多い。2. Description of the Related Art In general shochu brewing, primary and secondary brewing of mash is performed in two steps, for example, as shown in FIG.
As shown in Fig. 23, at 23 to 30 ° C., using koji water and yeast culture solution (corresponding to liquor mother in the case of sake brewing).
And fermenting for about 5-10 days to produce primary moromi. After the production of the primary moromi, the main raw material and the charging water are added to the total amount of the primary moromi, and the mixture is fermented at 23 to 30 ° C for 7 to 14 days to obtain the secondary moromi. A method of producing shochu by distilling this by atmospheric distillation or the like is often used.
【０００３】従来は一次もろみと称する段階で、仕込水
と麹からなる組成中で純粋培養した焼酎酵母を増殖させ
るとともに、麹菌由来の糖化酵素の溶出と雑菌汚染の防
止に有効な乳酸などの有機酸を溶出させ、微生物そうの
中で圧倒的に酵母を優位とし、仕込を安定化するという
手法が採られて来た。あるいは、一次もろみに懸濁状あ
るいは泥状酵母を多量に加えるという方法も一部では行
われてきた。また、純粋な酵母が容易かつ多量に入手で
きないことから、１次もろみを調製する手間を省くため
に２次もろみの一部を再使用する差しモトという手法も
とられている。Conventionally, at a stage called primary moromi, shochu yeasts that have been purely cultivated in a composition consisting of feed water and koji are grown, and at the same time, organic substances such as lactic acid, which are effective for elution of saccharifying enzymes derived from koji mold and contamination of various bacteria A method has been adopted in which acid is eluted and yeast is predominantly predominant among microorganisms to stabilize the preparation. Alternatively, a method of adding a large amount of suspended or muddy yeast to the primary mash has been performed in some cases. In addition, since pure yeast cannot be easily obtained in large quantities, a method called Shiramoto, which reuses a part of the secondary moromi in order to save the labor of preparing the primary moromi, is used.
【０００４】[0004]
【発明が解決しようとする課題】純粋培養した焼酎酵母
は、たとえこれを入手したとしても、腐敗、汚染しやす
く、また、焼酎の主産地が温暖地であるだけでなく焼酎
もろみの醸造が開放条件下で行われることとも相まっ
て、このような焼酎酵母を直接焼酎もろみの醸造に使用
することは工業的に行われていない。[Problems to be Solved by the Invention] Purely cultivated shochu yeast is liable to rot and contaminate even if it is obtained, and the main producing area of shochu is not only a warm area but also brewing of shochu moromi is open. In combination with the fact that it is carried out under conditions, it is not industrially used to directly use such shochu yeast for the brewing of shochu moromi.
【０００５】もろみの製造に用いられる酵母が懸濁液状
あるいは泥状である場合には、当該酵母を頒布する場合
にも、液状あるいは半液状であるために容量的に多くな
るばかりか、液漏れの無い容器に封入して流通させなけ
ればならない。さらに、酵母の活性を維持するために冷
蔵する必要があり、入手後も冷蔵し、比較的短い期間に
消費しなければならない。また、製造計画においても酵
母の入手予定あるいは入手後の消費期限のなかで拘束さ
れる。When the yeast used in the production of moromi is in the form of a suspension or a mud, even when the yeast is distributed, not only the volume increases because of the liquid or the semi-liquid, but also the liquid leaks. It must be enclosed in a container with no distribution. Furthermore, it is necessary to refrigerate in order to maintain the activity of yeast, and it must be refrigerated after it is obtained and consumed in a relatively short period of time. In addition, the production plan is also restricted by the scheduled availability of yeast or the expiration date after the availability.
【０００６】さらに、開放条件下で醸造されるという特
性上、もろみの酵母フローラが均一性を失う危惧もあ
り、特に差しモトを行なう場合には２回目以降のバッチ
が予期しない汚染を受ける可能性もある。醸造もろみに
おける酵母フローラの均一性は香気生成能の高さを期待
した菌株など、酒質に特徴的な付加価値を求める場合に
は重要な項目である。Furthermore, due to the characteristic that it is brewed under open conditions, there is a risk that the yeast flora of mash will lose its homogeneity, and especially when carrying out moto, the second and subsequent batches may be unexpectedly contaminated. There is also. The homogeneity of the yeast flora in brewing mash is an important item when demanding added value characteristic of liquor quality, such as strains expected to have high aroma-producing ability.
【０００７】本発明は、焼酎の主産地である九州地方の
様な高温地域にあっても純粋培養された焼酎酵母が取り
扱いやすい形態で流通でき、醸造者にとっても製造計画
の柔軟性がもたらされる形態とするとともに、差しモト
という手法を取らずに常に純粋で均質な酵母による焼酎
醸造を可能にする方法をもたらすことを課題とする。According to the present invention, even in a high temperature area such as Kyushu, which is the main production area of shochu, purely cultivated shochu yeast can be distributed in an easy-to-handle form, and brewers can be provided with flexibility in production planning. It is an object of the present invention to provide a method that enables the brewing of shochu with pure and homogeneous yeasts without taking the method of forming moto.
【０００８】[0008]
【課題を解決するための手段】上記の課題を解決するた
めに種々検討を行った結果、焼酎酵母ケーキを、又は、
焼酎酵母を生きたまま乾燥化した（以下焼酎乾燥酵母生
菌）酵母を原料の仕込みと同じ仕込みに直接添加して発
酵せしめたところ、良好な焼酎もろみが得られることを
はじめて見出した。そして、検討の結果、焼酎酵母ケー
キ及び／又は焼酎乾燥酵母生菌を直接使用することによ
り、従来必須であった１次もろみ工程を省略することが
でき、きわめて短時間にしかも開放条件下においても汚
染や腐敗をひき起すことなく高品質もろみを醸造できる
こと、つまり酒母を使用することなく高品質の焼酎もろ
みが醸造できるという従来予想することもできなかった
有用な新知見を得た。[Means for Solving the Problems] As a result of various investigations for solving the above problems, a shochu yeast cake, or
It was found for the first time that a good shochu moromi mash was obtained when the yeast obtained by dry-driing shochu yeast as alive (hereinafter referred to as live shochu dry yeast) was directly added to the same preparation as the raw material and fermented. Then, as a result of the study, by directly using the shochu yeast cake and / or the live shochu dried yeast, the primary mashing step, which has been essential in the past, can be omitted, and even in an extremely short time and under open conditions. We have obtained a useful new finding that could not be expected until now that high quality moromi can be brewed without causing pollution or spoilage, that is, high quality shochu moromi can be brewed without using liquor.
【０００９】そして更に研究を行った結果、焼酎酵母を
原料の仕込みと同じ仕込みに直接使用するに際して、そ
の焼酎酵母の使用菌体数は、従来法の２次もろみ工程の
仕込み（原料の仕込みと同じ仕込み）に生存する焼酎酵
母の菌体数と同数以上とするのが好適であることをはじ
めて確認した。そのうえ、焼酎酵母としては、例えばサ
ッカロミセス属やカンジダ属に属する酵母が好適に使用
されるが、その他既知の焼酎酵母が適宜使用可能である
ことも確認した。As a result of further research, when the shochu yeast was directly used for the same preparation as the preparation of the raw material, the number of cells used for the shochu yeast was determined by the preparation of the secondary mashing step of the conventional method (preparation of the raw material and It was confirmed for the first time that it is preferable to make the number equal to or more than the number of cells of shochu yeast that survive in the same preparation. Moreover, as the shochu yeast, for example, yeasts belonging to the genera Saccharomyces and Candida are preferably used, but it was also confirmed that other known shochu yeasts can be appropriately used.
【００１０】更にまた、引き続き、作用効果の面から検
討を行い、以下の諸点をはじめて確認した。すなわち、
通常の場合、酵母ケーキは、流通、貯蔵においては、冷
蔵保存しなければならないが、容量的には大幅に減少
し、取り扱いは容易となる。一方、焼酎乾燥酵母生菌
は、常温においても流通および使用する上でも容易とな
り、常に純粋な焼酎乾燥酵母生菌が常備できることで常
に均一な酵母フローラで焼酎醸造を行うことが可能とな
った。さらに、多量の酵母を容易に利用できることか
ら、図３に示す従来法の、仕込に一次もろみを使用する
仕込方法における一次もろみの代わりに使用して、一次
もろみより優れた効果をもたらすことができる。即ち、
発酵期間の短縮、あるいは生酸性麹菌である白麹菌ある
いは黒麹菌による静菌作用を借りた純粋酵母育成を目的
とした一次もろみの廃止が可能となり、全般的に、焼酎
のもろみ発酵期間の短縮がはかられる。以上により、焼
酎の生産方法に自由度をもたらすことができる。[0010] Further, subsequently, from the viewpoint of action and effect, the following points were confirmed for the first time. That is,
Normally, the yeast cake must be refrigerated for distribution and storage, but the volume is greatly reduced and the yeast cake is easy to handle. On the other hand, live shochu dried yeast became easy to distribute and use even at room temperature, and since pure live shochu dried yeast was always available, it became possible to brew shochu with a uniform yeast flora. Further, since a large amount of yeast can be easily utilized, it can be used in place of the primary mash in the conventional method shown in FIG. 3 in which the primary mash is used for the preparation, and can bring about a superior effect to the primary mash. . That is,
It is possible to shorten the fermentation period, or abolish the primary moromi for the purpose of cultivating pure yeast with the bacteriostatic action of white koji mold or black koji mold that is a live-acid koji mold, and in general, shortening the mash fermentation period of shochu. It comes off. As described above, it is possible to bring flexibility to the method of producing shochu.
【００１１】本発明は、上記した有用な新知見及び新規
確認事項に基づき更に研究した結果、遂に完成されたも
のであって、焼酎の仕込みに焼酎用酵母ケーキ及び／又
は焼酎用乾燥酵母生菌という酵母生菌を使用して、焼酎
を製造する点を基本的技術思想とするものである。本発
明において、焼酎用酵母ケーキとは次のものをいう：培
養した焼酎用酵母を培地から分離し、クリーム状の酵母
（イーストクリーム）を作成した後、これを脱水して得
た酵母ケーキ（酵母密度１×１０ 10 以上、水分６５〜７
０％、生菌率１００％）。同じく、本発明において、焼
酎用乾燥酵母生菌とは次のものをいう：焼酎用酵母ケー
キを圧扁及び／又は造粒した後、これを品温４０℃以下
で乾燥して得た乾燥酵母生菌（酵母密度１×１０ 10 ヶ／
ｇ以上、水分１０％以下、生菌率５０％以上）。 The present invention has been finally completed as a result of further research based on the above-mentioned useful new knowledge and new confirmation items, and is a yeast cake for shochu preparation and / or live yeast dry yeast for shochu for the preparation of shochu . The basic technical idea is to produce shochu using live yeast. Starting
In Ming, yeast cake for shochu refers to the following:
Separated the cultivated yeast for shochu from the medium,
After making (yeast cream), dehydrate it and get
Yeast cake (yeast density 1 × 10 10 or more, moisture 65-7
0%, viable cell rate 100%). Similarly, in the present invention,
Viable dry yeast for shochu refers to the following: yeast strain for shochu
After flattening and / or granulating the ki, the product temperature is 40 ° C or less
Dried yeast obtained by drying at 37 ° C (yeast density 1 × 10 10 pieces /
g or more, water content 10% or less, viable cell ratio 50% or more).
【００１２】本発明において、焼酎酵母としては既知の
ものが適宜使用されるが、例えばサッカロマイセス属や
カンジダ属の生菌が使用され、その非限定例としては、
下記の生菌が挙げられる。In the present invention, known ones are appropriately used as the shochu yeast, for example, live bacteria of the genus Saccharomyces or Candida are used, and non-limiting examples thereof include:
The following viable bacteria can be mentioned.
【００１３】Saccharomyces cerevisiae IFO 0233、Sac
charomyces cerevisiae IFO 2373、Saccharomyces cere
visiae (Saccharomyces formoosensiss) IFO 0216、Sac
charomyces cerevisiae (Saccharomyces coreanus) IFO
1833、Saccharomyces cerevisiae (Saccharomyces bat
atae) IFO 0282等、Candida robusta (Saccharomyces a
wamori) IFO 0279等。Saccharomyces cerevisiae IFO 0233, Sac
charomyces cerevisiae IFO 2373, Saccharomyces cere
visiae (Saccharomyces formoosensiss) IFO 0216, Sac
charomyces cerevisiae (Saccharomyces coreanus) IFO
1833, Saccharomyces cerevisiae (Saccharomyces bat
atae) IFO 0282 etc., Candida robusta (Saccharomyces a
wamori) IFO 0279 etc.
【００１４】本発明を実施するには、これらの菌体の少
なくともひとつの焼酎酵母ケーキを直接仕込みに加える
か、又はそのケーキを水に溶かした後加える。又、生き
た焼酎乾燥酵母を使用し、直接仕込みに添加するか、又
は、それに温水（３７〜４０℃）を加え、１時間以内で
復水し、それに米麹と主原料及び仕込み水を加えて仕込
みを行う。その仕込みは３０℃前後で約７日程度発酵す
る焼酎の製造方法である。あるいは、米麹由来の糖化酵
素の溶出を促進させるためには米麹に仕込み水を加えて
酵素の溶出を図る水麹を調製した後に焼酎酵母を復水液
に加え、主原料を加える焼酎の製造方法である。主原料
としては、甘藷、米、麦、蕎麦、黒糖その他多様な原料
を同一の製法で仕込む。To carry out the present invention, at least one shochu yeast cake of these cells is added directly to the charge or after the cake is dissolved in water. Also, using live shochu dried yeast, add directly to the charge, or add warm water (37 to 40 ° C) to it and condense within 1 hour, then add rice malt and main raw materials and charge water And prepare. The preparation is a method for producing shochu that ferments at about 30 ° C. for about 7 days. Alternatively, in order to accelerate the elution of saccharifying enzyme derived from rice malt, water is added to the rice malt to elute the enzyme after preparing the malt, and then the shochu yeast is added to the condensate, and the main ingredient is added to the shochu. It is a manufacturing method. As the main raw material, various raw materials such as sweet potato, rice, barley, buckwheat, brown sugar and the like are charged by the same production method.
【００１５】この焼酎酵母ケーキ又は焼酎乾燥酵母生菌
を使用し、焼酎を製造する方法は、従来から行われてい
た１次仕込みを短縮あるいは省略できるため醸造期間が
大幅に短縮される上、醸造作業が容易となる。更に、焼
酎乾燥酵母生菌を使用すれば、常に純粋な酵母が常備で
きること、で常に均一な酵母フローラで焼酎を製造でき
る優れた特徴がある。The method for producing shochu using this shochu yeast cake or live shochu dried yeast can shorten the brewing period because the primary charging that has been conventionally performed can be shortened or omitted, and brewing Work becomes easy. Further, when using live shochu dry yeast, it is possible to always prepare pure yeast, so that there is an excellent feature that shochu can always be produced with a uniform yeast flora.
【００１６】焼酎乾燥酵母生菌は貯蔵性（発酵力が常温
で１年程度保持）が優れているため、醸造業者が必要な
ときに必要な量を使用できる。この為、酵母が無駄にな
らず醸造業者にとって大きなメリットとなる。該酵母の
酵母ケーキを使用する方法は、保管管理上（０〜５℃保
存）で１ヶ月程度の貯蔵期間でしかその発酵能力が発揮
できず、その後徐々に発酵能力は低下する欠点があるの
で使い勝手が乾燥酵母生菌に比べ悪くなる。Since the shochu-dried yeast viable bacteria are excellent in storability (the fermenting power is kept at room temperature for about one year), a brewer can use a necessary amount when needed. Therefore, yeast is not wasted, which is a great advantage for brewers. The method of using the yeast cake of the yeast has a drawback that its fermentation ability can be exhibited only for a storage period of about 1 month in terms of storage management (stored at 0 to 5 ° C.), and the fermentation ability gradually decreases thereafter. Usability is worse than live yeast.
【００１７】酵母の製造は、純粋な培養物の少量から開
始し、順次スケールアップして行い、圧縮酵母を得た
後、遠心分離によって液体培地から酵母を分離し、洗浄
し、クリーム状の酵母（イーストクリーム：約１５〜２
５重量％乾燥分含量）を得る。イーストクリームを脱水
して圧縮酵母に加工し、酵母ケーキ（約２７〜３３重量
％乾燥分含量）を得る。これをベルトドライヤー、ドラ
ムドライヤー、あるいは流動床式乾燥法等によって乾燥
して、６〜８重量％あるいは２〜８重量％水分の乾燥酵
母生菌を得る。Yeast production is carried out starting from a small amount of a pure culture and then successively scaled up to obtain compressed yeast, which is then separated from the liquid medium by centrifugation and washed to give a creamy yeast. (East cream: about 15 to 2
5 wt% dry matter content). The yeast cream is dehydrated and processed into compressed yeast to obtain a yeast cake (about 27-33 wt% dry matter content). This is dried by a belt drier, a drum drier, a fluidized bed drying method or the like to obtain a dry yeast viable bacterium having a water content of 6 to 8% by weight or 2 to 8% by weight.
【００１８】焼酎乾燥酵母生菌の製造工程の具体例のひ
とつを図１、図２に示すが、本発明による酵母ケーキ及
び乾燥酵母の製造工程はこれに限定されるものではな
い。なお、本発明においては、図１、図２に示す酵母ケ
ーキ及び／又は乾燥酵母生菌を使用する。酵母ケーキ
は、製品培養後製品分離し、製品クリームを作成し、そ
れを真空脱水して酵母ケーキ（酵母密度１×１０10以
上、水分６５〜７０％、生菌率１００％）を作る。One example of the process for producing live shochu dried yeast is shown in FIGS. 1 and 2, but the process for producing the yeast cake and dried yeast according to the present invention is not limited to this. In addition, in the present invention, the yeast cake and / or live dry yeast shown in FIGS. 1 and 2 are used. After culturing the product, the yeast cake is separated from the product to prepare a product cream, which is vacuum dehydrated to make a yeast cake (yeast density 1 × 10 10 or more, water content 65 to 70%, viable cell ratio 100%).
【００１９】焼酎乾燥酵母生菌の製造法を説明すると、
酵母ケーキを圧扁及び／又は造粒し、温風乾燥機、ガス
乾燥機、電気乾燥機等常用される乾燥機を用いて、品温
４０℃以下、好ましくは３５℃以下で、酵母水分１０％
まで、好ましくは５〜８．５％迄乾燥する。そして必要
あれば、篩いにかけ粒度１０〜４０メッシュ、好ましく
は１４〜３５メッシュとする。又、所望するのであれ
ば、低温（４０℃以下、好ましくは３５℃以下）で顆粒
化してもよい。The method for producing live shochu dry yeast will be described below.
The yeast cake is pressed and / or granulated, and the temperature of the yeast is controlled to 40 ° C. or lower, preferably 35 ° C. or lower, using a commonly used dryer such as a hot air dryer, a gas dryer, an electric dryer, etc. %
Up to, preferably 5 to 8.5%. Then, if necessary, it is sieved to a particle size of 10 to 40 mesh, preferably 14 to 35 mesh. If desired, it may be granulated at a low temperature (40 ° C or lower, preferably 35 ° C or lower).
【００２０】この様に製造された焼酎乾燥酵母生菌は、
その使用目的の焼酎に適したものが採用されるが、次の
性状を示すものが使用される。
酵母密度 ４×１０10 ヶ／ｇ 以上
水分 １０％以下
生菌率 ５０％以上
焼酎酵母ケーキ及び焼酎乾燥酵母生菌とも、火落菌：不
検出、生酸菌：不検出である。The thus-produced live shochu dried yeast is
A shochu suitable for the intended purpose is adopted, but a shochu showing the following properties is used. Yeast density 4 × 10 10 cells / g or more Moisture 10% or less Viable cell rate 50% or more Both shochu yeast cake and shochu dried yeast viable bacteria are non-falling bacteria: not detected, and acid-producing bacteria: not detected.
【００２１】[0021]
【実施例１】（焼酎酵母の培養方法）ラボスケールでの
Saccharomyces cerevisiae IFO 0273の焼酎乾燥酵母生
菌の調製法を以下に示す。種菌スラントから１白金耳を
イーストエキス１％、ペプトン２％、グルコース２％で
構成されるＹＰＤブロス１０ｍｌに接種し、３０℃で１
日間の第１段前培養を行なう。これを引き続きＹＰＤブ
ロス１００ｍｌに移植し、３０℃で２日間の第２段前培
養した後、硫安０．５％、燐酸１カリウム０．０７５
％、硫酸マグネシウム０．０７５％、コーンスティープ
リカー０．２％で構成され、発酵性糖分として３．７５
％を添加した糖蜜培地１０Ｌに移植し、３０度で２日間
の通気撹拌培養を行う。[Example 1] (Method for culturing shochu yeast)
A method for preparing live Saccharomyces cerevisiae IFO 0273 shochu-dried yeast is shown below. One platinum loop from the inoculum slant was inoculated into 10 ml of YPD broth composed of yeast extract 1%, peptone 2% and glucose 2%, and the inoculum was 1 at 30 ° C.
Perform daily first stage preculture. This was continuously transplanted to 100 ml of YPD broth and precultured in the second stage at 30 ° C. for 2 days, and then 0.5% ammonium sulfate and 0.075 potassium phosphate were added.
%, Magnesium sulfate 0.075%, corn steep liquor 0.2%, 3.75 as fermentable sugar
It is transplanted to a molasses medium (10 L) containing 10% and aerated and agitated at 30 ° C. for 2 days.
【００２２】培養終了後、遠心分離にて回収し滅菌水に
て洗浄した後、乾物重量、菌体窒素および燐酸含量を測
定する。本培養は、２０Ｌ発酵槽に滅菌水８Ｌを仕込み
水として加え、硫安と燐酸１カリウムをそれぞれ最終菌
体窒素含量６〜８％、菌体燐酸含量２〜４％となるよう
に添加する。始発種菌量を発酵性糖分を２０％含む糖蜜
を比増殖速度０．１〜０．２の範囲で菌体の増殖に合わ
せて５時間の指数流加を行い、５時間目以降は５時間目
の流加量を維持し、全１１時間の培養を行なう。After completion of the culture, the cells are collected by centrifugation and washed with sterilized water, and then the dry matter weight, the nitrogen content of the cells and the phosphoric acid content are measured. For the main culture, 8 L of sterilized water is added as a water to a 20 L fermentor, and ammonium sulfate and monopotassium phosphate are added so that the final cell nitrogen content is 6 to 8% and the cell phosphoric acid content is 2 to 4%. Molasses containing 20% fermentable sugar as the initial inoculum amount was fed for 5 hours in an exponential federation in accordance with the growth of the cells at a specific growth rate of 0.1 to 0.2. And the cultivation is carried out for a total of 11 hours.
【００２３】一例として比増殖速度を０．１６５に設定
して培養した場合の酵母増殖量とそれに対応する所要糖
蜜量を表す流加表を表１として示した。As an example, Table 1 shows a fed-batch table showing the amount of yeast growth and the required amount of molasses corresponding thereto when the specific growth rate was set to 0.165 and culturing.
【００２４】 [0024]
【００２５】[0025]
【実施例２】（焼酎乾燥酵母生菌の調整法）収得した酵
母は数分含量を６５％程度まで脱水した後、サランネッ
ト等の酵母の付着しない素材に挟んで圧扁し、酵母ケー
キを作成した。更にそのケーキをドラムドライヤー中で
酵母の品温３３〜３５℃で乾燥造粒する。この様にして
調製した焼酎乾燥酵母生菌は菌体窒素含量６．６６％、
菌体燐酸含量２．６１％、全炭水化物含量３９．０６
％、トレハロース含量１４．４３％、含水率１０．５％
であり、生菌率は８９．６％であった。[Example 2] (Method for preparing live shochu dry yeast) The obtained yeast was dehydrated to a content of about 65% for several minutes, then sandwiched between materials such as salannet that did not adhere to yeast to be pressed to form a yeast cake. Created. Further, the cake is dried and granulated in a drum dryer at a yeast product temperature of 33 to 35 ° C. The shochu dried yeast viable bacteria thus prepared had a nitrogen content of microbial cells of 6.66%,
Cellular phosphoric acid content 2.61%, total carbohydrate content 39.06
%, Trehalose content 14.43%, water content 10.5%
And the viable cell rate was 89.6%.
【００２６】[0026]
【実施例３】（焼酎乾燥酵母生菌の生菌率）実施例１、
２の製造法と同様な方法で製造した他の焼酎酵母につい
ても製造直後の生菌率（メチレンブルー染色法）を測定
した。その結果を表２に示す。[Example 3] (Viable cell ratio of live shochu dry yeast) Example 1,
The viable cell ratio (methylene blue staining method) immediately after the production was also measured for other shochu yeasts produced by the same method as the production method of 2. The results are shown in Table 2.
【００２７】 [0027]
【００２８】これらの焼酎乾燥酵母生菌の貯蔵性は、パ
ン乾燥酵母生菌から推定すると常温で１年程度の生菌率
が保持されることが予想される。尚、２５℃、遮光の条
件で１ヶ月貯蔵し、生菌率を測定した結果、測定値結果
はほぼ同じであった。As for the storability of these shochu-dried yeast viable bacteria, it is expected that a viable cell ratio of about one year will be maintained at room temperature, as estimated from bread-dried yeast viable bacteria. In addition, as a result of storing for 1 month under conditions of 25 ° C. and light shielding and measuring the viable cell ratio, the measured values were almost the same.
【００２９】１次もろみ工程を伴う従来の製造方法（以
下、従来法（図３）とする。）と１次もろみ工程を省い
た１次・２次統合もろみとした製造方法（以下、統合法
（図４）とする。）により焼酎の醸造を比較した。何れ
の場合においても、乾燥酵母は４０℃の温水に５％（重
量パーセント）となるよう加え、復水した後に使用し
た。A conventional manufacturing method involving a primary mashing step (hereinafter referred to as a conventional method (FIG. 3)) and a manufacturing method of primary and secondary integrated mashing without the primary mashing step (hereinafter referred to as an integrated method (See FIG. 4)), and the brewing of shochu was compared. In each case, the dry yeast was added to warm water at 40 ° C. so as to have a concentration of 5% (weight percent), and was reconstituted before use.
【００３０】従来法では、１次もろみの麹米を３００ｇ
（７５ｇ×週４日）、汲み水３６０ｍｌとし、２次もろ
みは掛米７００ｇ（１７５ｇ×週４日）、汲み水１，２
４０ｍｌ（３１０ｍｌ×週４日）とした。１次もろみに
は従来法の焼酎酵母培養液の代りに乾燥酵母１．５ｇ
（麹米比０．５％）相当を復水して使用した。In the conventional method, 300 g of primary mash rice koji is used.
(75 g x 4 days a week), pumping water 360 ml, secondary moromi is 700 g of rice (175 g x 4 days a week), pumping water 1, 2
The volume was 40 ml (310 ml x 4 days a week). For the primary moromi, 1.5 g of dry yeast was used instead of the conventional shochu yeast culture solution.
(0.5% of koji rice ratio) was used after recondensing.
【００３１】１次もろみを省いた統合法では麹米３００
ｇ、掛米７００ｇ、汲み水１６０ｍｌとし、汲み水の１
部３６０ｍｌを麹米と合わせ２時間経過した後、乾燥酵
母２５ｇ相当を復水して使用した。この場合の乾燥酵母
使用量は１次もろみ工程を持つ焼酎醸造工程の酵母量と
ほぼ等しい量とするため、以下の推定を行って算出し
た。According to the integrated method that omits the primary moromi, koji rice 300
1g of water, g of rice, 700g of rice, 160ml of water
A portion of 360 ml was combined with koji rice, and after 2 hours, 25 g of dry yeast was reconstituted and used. In this case, the amount of dry yeast used was almost equal to the amount of yeast in the shochu brewing process having a primary mashing process, so the following estimation was performed.
【００３２】通気量０の場合に酵母は対糖収量約１０％
で増殖すると仮定することができる（White, J., Yeast
Technology (1954)）。これにより麹米の澱粉価を７５
％とした場合（野白喜久雄ら、醸造の辞典（朝倉書
店））、麹米３００ｇ中２２５ｇの澱粉が糖化して、
１．５ｇの酵母から得られる酵母量は１０％水分の乾燥
酵母で約２５ｇとなることから算出した。蒸留は、常圧
蒸留とし、蒸留器はキリヤマガラス製ＡＢ２４Ｃ−１ユ
ニット水蒸気蒸留装置（蒸留可能量２００ｍｌ）を使用
した。When the aeration rate is 0, yeast yields about 10% of sugar.
Can be assumed to multiply in (White, J., Yeast
Technology (1954)). As a result, the starch value of koji rice is 75
% (Kikuo Nojira et al., Dictionary of Brewing (Asakura Shoten)), 225 g of starch in 300 g of koji rice is saccharified,
The amount of yeast obtained from 1.5 g of yeast was calculated to be about 25 g with 10% moisture dry yeast. Distillation was atmospheric distillation, and an AB24C-1 unit steam distillation apparatus (distillable amount 200 ml) made by Kiriyama glass was used as the distiller.
【００３３】もろみの品温経過は、従来法と統合法とも
表３に示すとおりの経過とした。The product temperature of moromi was set as shown in Table 3 in both the conventional method and the integrated method.
【００３４】 [0034]
【００３５】（比較試験結果）米１ｋｇに換算した純ア
ルコール収得量は、従来法で４７１ｍｌ／ｋｇ、統合法
で４７５ｍｌ／ｋｇと、ほぼ同等であった。(Comparison Test Results) The pure alcohol yield converted to 1 kg of rice was almost equal to 471 ml / kg in the conventional method and 475 ml / kg in the integrated method.
【００３６】表４には、Saccharomyces cerevisiae IFO
2373の醸造法の比較試験（従来法、統合法）で製造され
た米製焼酎における香気成分をガスクロマトグラフィー
で測定した結果を示した。香気成分において両者に差は
見られず、同等の品質を持つ焼酎が製造できることが確
認できた。乾燥酵母を使用することによる、醸造上のデ
メリットは見られず、大量の純粋酵母を簡便に随時用い
る事ができ、製造計画に柔軟性がもたらされるメリット
は大きい。Table 4 shows the Saccharomyces cerevisiae IFO
The results of gas chromatographic measurement of aroma components in rice shochu produced by a comparative test of 2373 brewing methods (conventional method and integrated method) are shown. There was no difference between the two in terms of aroma components, and it was confirmed that shochu with the same quality could be produced. The use of dry yeast does not cause any demerits in brewing, a large amount of pure yeast can be used easily at any time, and the production plan is flexible.
【００３７】 [0037]
【００３８】[0038]
【発明の効果】純粋培養した酵母を乾燥した形態とする
ことで、酵母の活性を維持するための冷蔵保管が不要と
なり、焼酎の主産地である九州地方の様な高温地域にあ
っても純粋培養された焼酎酵母が取り扱いやすい形態で
流通できる。EFFECTS OF THE INVENTION By making the purely cultivated yeast into a dry form, it is not necessary to store it in a refrigerated state for maintaining the activity of the yeast, and the pure yeast is pure even in a high temperature area such as Kyushu, which is the main producing area of shochu. The cultured shochu yeast can be distributed in a form that is easy to handle.
【００３９】焼酎の製造計画を立てる場合においても酵
母の入手予定あるいは入手後の消費期限のなかで拘束さ
れる事が無くなる。Even when making a plan for producing shochu, there is no need to be bound by the planned availability of yeast or the expiration date after the acquisition.
【００４０】純粋培養酵母を常備できることから、もろ
みの酵母フローラの均一性を失う危惧のある差しモトに
よる酵母の継続的な使用が回避でき、香気生成能の高さ
を期待した菌株を用いた場合など、酒質に特徴的な付加
価値を求める場合にはメリットが大きく、本発明は、比
較的家内工業的な小規模生産が多い焼酎の製造を大規模
化、工業化するのに成功したものである。もちろん、所
望するのであれば、従来法においても該ケーキ、生菌を
使用することは充分可能である。Since a pure cultured yeast can always be stocked, it is possible to avoid the continuous use of the yeast by the moto, which is at risk of losing the homogeneity of the mashed yeast flora, and to use a strain that is expected to have a high aroma-producing ability. For example, the present invention has a great advantage in seeking a value-added characteristic of liquor quality, and the present invention has succeeded in increasing the scale and industrialization of the production of shochu, which is relatively small in domestic production. is there. Of course, if desired, it is sufficiently possible to use the cake and live cells in the conventional method.
【図１】焼酎酵母ケーキ及び焼酎乾燥酵母生菌の製造工
程を示す。FIG. 1 shows a process for producing shochu yeast cake and live shochu dried yeast.
【図２】その続きを示す。FIG. 2 shows the continuation thereof.
【図３】焼酎もろみ製造工程（従来法）を示す。FIG. 3 shows a process for producing shochu moromi (conventional method).
【図４】焼酎もろみ製造工程（統合法：本発明法）を示
す。FIG. 4 shows a process for producing shochu moromi (integrated method: method of the present invention).
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.7，ＤＢ名) C12G 1/00 - 3/12 C12N 1/16 - 1/18 ─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. 7 , DB name) C12G 1/00-3/12 C12N 1/16-1/18
Claims (5)
ケーキ及び／又は焼酎用乾燥酵母生菌を使用することを
特徴とする焼酎の製造方法。1. A method for producing shochu, which comprises using a yeast cake for shochu and / or a live dry yeast for shochu in the brewing of shochu moromi.
みと同じ仕込みに直接焼酎用酵母ケーキ及び／又は焼酎
用乾燥酵母生菌を使用することを特徴とする焼酎の製造
方法。2. A method for producing shochu, wherein in the brewing of shochu moromi, the yeast cake for shochu and / or the live yeast dry yeast for shochu is directly used in the same preparation as the preparation of raw materials.
ーキ及び／又は焼酎用乾燥酵母生菌がサッカロマイセス
属の酵母であることを特徴とする請求項１又は２に記載
の焼酎の製造方法。3. The method for producing shochu according to claim 1 or 2, wherein the yeast cake for shochu and / or the dried live yeast for shochu used for brewing shochu moromi is a yeast of the genus Saccharomyces.
ーキ及び／又は焼酎用乾燥酵母生菌がカンジダ属の酵母
であることを特徴とする請求項１又は２に記載の焼酎の
製造方法。4. The method for producing shochu according to claim 1 or 2, wherein the yeast cake for shochu and / or the dry yeast for shochu used for brewing shochu moromi is a yeast of the genus Candida.
記載の仕込みの焼酎酵母数が、最終もろみ醸造に於ける
焼酎酵母の初発酵母数と同数以上の酵母数を用いること
を特徴とする請求項１〜４のいずれか１項に記載の焼酎
の製造方法。5. The method for brewing shochu moromi, wherein the number of shochu yeasts charged according to claim 2 is the same as or more than the initial number of shochu yeasts in the final moromi brewing. Item 4. A method for producing the shochu according to any one of Items 1 to 4.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000091461A JP3455158B2 (en) | 2000-03-29 | 2000-03-29 | Shochu manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000091461A JP3455158B2 (en) | 2000-03-29 | 2000-03-29 | Shochu manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001275648A JP2001275648A (en) | 2001-10-09 |
| JP3455158B2 true JP3455158B2 (en) | 2003-10-14 |
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ID=18606919
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|---|---|---|---|
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| Country | Link |
|---|---|
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| Publication number | Priority date | Publication date | Assignee | Title |
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