JPS6366514B2 - - Google Patents
Info
- Publication number
- JPS6366514B2 JPS6366514B2 JP23179084A JP23179084A JPS6366514B2 JP S6366514 B2 JPS6366514 B2 JP S6366514B2 JP 23179084 A JP23179084 A JP 23179084A JP 23179084 A JP23179084 A JP 23179084A JP S6366514 B2 JPS6366514 B2 JP S6366514B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- fermentation
- supernatant
- rice
- parts
- 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
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 54
- 238000000855 fermentation Methods 0.000 claims description 52
- 230000004151 fermentation Effects 0.000 claims description 39
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 26
- 239000006228 supernatant Substances 0.000 claims description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims description 21
- 235000009566 rice Nutrition 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 15
- 239000001569 carbon dioxide Substances 0.000 claims description 13
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 230000005484 gravity Effects 0.000 claims description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 235000013405 beer Nutrition 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 235000021329 brown rice Nutrition 0.000 claims description 8
- 238000007796 conventional method Methods 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 3
- 229920001477 hydrophilic polymer Polymers 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 3
- 230000001580 bacterial effect Effects 0.000 claims 1
- 244000005700 microbiome Species 0.000 claims 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 48
- 239000007788 liquid Substances 0.000 description 25
- 240000007594 Oryza sativa Species 0.000 description 18
- 239000000499 gel Substances 0.000 description 17
- 239000000243 solution Substances 0.000 description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 8
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 210000004027 cell Anatomy 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 4
- 230000001476 alcoholic effect Effects 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 4
- 229910001628 calcium chloride Inorganic materials 0.000 description 4
- 210000005253 yeast cell Anatomy 0.000 description 4
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 238000007664 blowing Methods 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
発明の分野
本発明は発泡酒の製造法、さらに詳しくは、醗
酵により自然に発生する炭酸ガスを十分に内包さ
せた、米を主原料とする発泡酒の製造法に関す
る。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing low-malt beer, and more particularly, to a method for producing low-malt beer using rice as the main ingredient, which is sufficiently encapsulated with carbon dioxide gas naturally generated through fermentation. .
従来技術
従来から、清酒に炭酸ガス内包させた、いわゆ
る発泡清酒が知られている。一般に、清酒は、蒸
〓した精白米を用いてもろみを仕込み、アルコー
ル醗酵終了後、このもろみを圧搾して粕を分離
し、おり引き、過により清澄化して製造され
る。そのため、アルコール醗酵の過程で生じた炭
酸ガスは清酒中に内包されることなく、ほとんど
散逸してしまう。したがつて、通常、発泡清酒
は、まず、清酒を製造後、それに外部から炭酸ガ
スを吹き込んで製造されている。BACKGROUND ART Conventionally, so-called sparkling sake, in which sake contains carbon dioxide gas, has been known. Generally, sake is produced by preparing mash using steamed and polished rice, and after alcohol fermentation, this mash is pressed to separate the lees, strained, and clarified by filtration. Therefore, most of the carbon dioxide gas generated during the alcohol fermentation process is dissipated without being incorporated into the sake. Therefore, sparkling sake is usually produced by first producing sake and then blowing carbon dioxide gas into it from the outside.
一方、近年、炭酸ガスの吹き込みなしに、醗酵
のみによる発泡清酒の製造法が提案されている
〔日本醸造協会雑誌第71巻、第８号、600〜602頁
（1976年）〕。この方法によれば、常法に従つても
ろみを仕込み、アルコー醗酵の途中でもろみを圧
搾し、圧搾液に酵母を添加してさらにアルコール
醗酵（後醗酵）させ、生じた炭酸ガスを内包させ
て発泡清酒が得られる。 On the other hand, in recent years, a method for producing sparkling sake using only fermentation without blowing carbon dioxide gas has been proposed [Japan Brewing Association Magazine Vol. 71, No. 8, pp. 600-602 (1976)]. According to this method, the mash is prepared according to the conventional method, the mash is squeezed during the alcoholic fermentation, yeast is added to the pressed liquid, and the alcoholic fermentation (post-fermentation) is further carried out, and the resulting carbon dioxide gas is encapsulated. Sparkling sake is obtained.
発明の目的
本発明は、従来の方法とは異なる、炭酸ガスの
吹き込みなしに、醗酵のみにより、発泡清酒をは
じめ、その他の米を主原料とする発泡酒の新規な
製造法を提供することを目的としてなされたもの
で、清酒醸造におけるもろみ醗酵形式でなく、液
体醗酵形式で酵母菌体を液中に懸濁させてアルコ
ール醗酵を行ない、該酵母の一部を用いて後醗酵
を行なうことにより、従来の方法よりも比較的短
期間に、かつ、すぐれた品質の発泡酒が容易に得
られるという本発明者らの新たな知見に基くもの
である。Purpose of the Invention The present invention aims to provide a new method for producing happoshu (low-malt beer) and other low-malt beer using rice as the main ingredient, using only fermentation without blowing carbon dioxide gas, which is different from conventional methods. This was developed for the purpose of alcoholic fermentation by suspending yeast cells in a liquid fermentation method, rather than the moromi fermentation method used in sake brewing, and by performing post-fermentation using a portion of the yeast. This is based on the inventors' new findings that it is possible to easily obtain high-malt beer of superior quality in a relatively shorter period of time than with conventional methods.
発明の概説
本発明の製造法によれば、米粉、米糠、粉砕玄
米およびこれらの混合物から選ばれる米原料を常
法に従つて液化、糖化して得られる上澄液に、酵
母を懸濁させてアルコール醗酵（主醗酵）させ、
ついで、酵母菌体の一部を含有したままの醗酵液
を後醗酵槽に導き、低温で後醗酵させることによ
り、醗酵で生じた炭酸ガスを十分に内包したすぐ
れた品質の発泡酒が製造できる。ことに、本発明
の製造法においては、液化、糖化上澄液に懸濁さ
せる酵母として、該上澄液の比重と同程度または
それ以下の比重を有する、親水性高分子ゲルに包
括された固定化酵母を用い、これから漏洩した菌
体により後醗酵を行なわせることが好ましく、こ
れにより、より効率よく所望の発泡酒が製造でき
る。Summary of the Invention According to the production method of the present invention, yeast is suspended in a supernatant obtained by liquefying and saccharifying rice raw materials selected from rice flour, rice bran, ground brown rice, and mixtures thereof according to a conventional method. Alcohol fermentation (main fermentation)
Next, the fermentation liquid containing a portion of the yeast cells is led to a post-fermentation tank and post-fermented at a low temperature, making it possible to produce high-quality low-malt beer that fully contains the carbon dioxide gas generated during fermentation. . In particular, in the production method of the present invention, yeast suspended in the liquefaction and saccharification supernatant is a yeast that is enclosed in a hydrophilic polymer gel having a specific gravity similar to or lower than that of the supernatant. It is preferable to use immobilized yeast and to perform post-fermentation using the microbial cells leaked from the yeast, thereby allowing the desired low-malt beer to be produced more efficiently.
発明の詳説
用いる原料は米粉、米糠（白糠、中白糠、赤糠
またはこれらの混合物）、粉砕玄米またはこれら
の混合物のいずれでもよく、混合原料を用いる場
合の混合割合は特に限定するものではない。ま
た、所望により、ブドウ糖、シヨ糖、異性化糖、
デキストリンなどの他の原料を少量、例えば、原
料全体に対して５〜20重量％程度併用してもよ
い。Detailed Description of the Invention The raw materials used may be rice flour, rice bran (white rice bran, medium white rice bran, red rice bran, or a mixture thereof), ground brown rice, or a mixture thereof, and when mixed raw materials are used, the mixing ratio is not particularly limited. In addition, if desired, glucose, sucrose, isomerized sugar,
Other raw materials such as dextrin may also be used in small amounts, for example, about 5 to 20% by weight based on the total raw material.
本発明の製造法における原料の液化、糖化は液
化、糖化酵素を用いて常法に従つて行なうことが
でき、また、酒税法上の清酒に適合させることが
所望の場合は、米麹を用いてもよい。例えば、市
販の液化酵素剤を含有する適当な濃度の原料の水
分散液を45〜60℃で60〜300分間保持し、さらに、
90〜97℃に昇温させて30〜120分間保持して十分
に液化させる。ついで、50〜70℃に冷却し、市販
の糖化酵素剤を添加し、10〜24時間保持して糖化
を行なう。液化、糖化終了後、常法、例えば、
過により上澄液を分離する。所望により、この上
澄液を活性炭処理して精製してもよい。また、米
麹抽出液を酵素剤による液化、糖化液に添加する
ことができる。一般に、本発明の製造法において
は、米原料を液化、糖化して得られる上澄液は直
接還元糖分10〜20％、全糖分20〜30％、酸度0.5
〜1.5ml、PH5.3〜6.5程度の組成を有し、1.08〜
1.11程度の比重を有することが好ましい。 The liquefaction and saccharification of the raw materials in the production method of the present invention can be carried out using liquefaction and saccharifying enzymes according to conventional methods, and if it is desired to make the sake compliant with the Liquor Tax Act, rice malt may be used. You can. For example, an aqueous dispersion of raw materials at an appropriate concentration containing a commercially available liquefied enzyme agent is held at 45 to 60°C for 60 to 300 minutes, and
Raise the temperature to 90-97°C and hold for 30-120 minutes to fully liquefy. Then, the mixture is cooled to 50 to 70°C, a commercially available saccharifying enzyme agent is added, and the mixture is maintained for 10 to 24 hours to perform saccharification. After liquefaction and saccharification, conventional methods, e.g.
Separate the supernatant by filtration. If desired, this supernatant liquid may be purified by treatment with activated carbon. Moreover, the rice malt extract can be liquefied using an enzyme agent and added to the saccharification liquid. Generally, in the production method of the present invention, the supernatant obtained by liquefying and saccharifying rice raw materials has a direct reducing sugar content of 10-20%, a total sugar content of 20-30%, and an acidity of 0.5.
~1.5ml, with a composition of about PH5.3~6.5, 1.08~
It is preferable to have a specific gravity of about 1.11.
得られた上澄液に酵母を懸濁させてアルコール
醗酵させる。要すれば乳酸等をPHを適宜調整す
る。 Yeast is suspended in the obtained supernatant and subjected to alcoholic fermentation. If necessary, adjust the pH appropriately using lactic acid, etc.
用いる酵母は通常の醸造酵母でよく、例えば、
協会６号酵母、協会７号酵母、協会８号酵母、協
会701号酵母、協会９号酵母、協会10号酵母、協
会11号酵母、協会ブドウ酒酵母OC―No.２（いずれ
も日本醸造協会販売）、その他ワイン酵母（例え
ば、IFO2220など）が用いられ、得られる製品の
香味や発泡状態を良好にすることから協会７号酵
母、協会10号酵母が好ましい。酵母は常法に従つ
て純粋培養したものを用いてもよいが、効率よ
く、品質の一定した製品が容易に製造できるとこ
ろから、本発明においては、該上澄液の比重と同
程度か、あるいはそれ以下の比重、すなわち、比
重1.01〜1.03程度の親水性高分子ゲル、例えば、
アルギン酸またはペクチン酸の金属塩ゲル、寒天
ゲル、カラギーナンゲル等に公知のゲル包括法に
従つて酵母菌体を包括させた固定化酵母を用いる
ことが好ましい。一般に、106〜107細胞／mlゲル
のオーダーの酵母を固定したゲルを上澄液1000容
量部に対して１〜100容量部、好ましくは、10容
量部程度の割合で用いる。固定化酵母は上澄液に
添加すると、その比重の関係から、はじめは上澄
液の表面に浮遊しているが、液が内部に浸入して
いくにつれて底部に沈す。しかし、醗酵が起つて
炭酸ガスが生じると再び液の上部に浮上してく
る。この状態がくり返されて固定化酵母は上澄液
中で自然に懸濁状態に保たれ、アルコール醗酵
（主醗酵）が進行する。通常、この主醗酵は10〜
20℃で６〜12日程度、醗酵液が日本酒度−10〜−
50、アルコール分6.5〜8.5、酸度2.0〜4.0ml、PH
3.8〜4.2の組成となるまで行なわれる。この時点
で、固定化酵母は108〜109細胞／mlゲルのオーダ
ーの酵母菌体数を示し、液中には106〜108細胞／
ml液のオーダーの酵母が漏洩する。 The yeast used may be ordinary brewer's yeast, for example,
Association No. 6 yeast, Association No. 7 yeast, Association No. 8 yeast, Association No. 701 yeast, Association No. 9 yeast, Association No. 10 yeast, Association No. 11 yeast, Association Grape Yeast OC-No. 2 (both Japan Brewing Association) (Sales) and other wine yeasts (for example, IFO2220, etc.) are used, and Kyokai No. 7 yeast and Kyokai No. 10 yeast are preferred because they improve the flavor and foaming state of the resulting product. Yeast may be cultured in a pure manner according to a conventional method, but in the present invention yeast with a specific gravity similar to that of the supernatant liquid or Or a hydrophilic polymer gel with a specific gravity lower than that, that is, a specific gravity of about 1.01 to 1.03, for example,
It is preferable to use immobilized yeast in which yeast cells are encapsulated in a metal salt gel of alginic acid or pectic acid, agar gel, carrageenan gel, etc. according to a known gel entrapment method. Generally, a gel immobilized with yeast on the order of 10 6 to 10 7 cells/ml gel is used at a ratio of 1 to 100 parts by volume, preferably about 10 parts by volume, per 1000 parts by volume of the supernatant. When immobilized yeast is added to the supernatant, it initially floats on the surface of the supernatant due to its specific gravity, but as the liquid penetrates into the inside, it sinks to the bottom. However, when fermentation occurs and carbon dioxide gas is produced, it rises to the top of the liquid again. This state is repeated, and the immobilized yeast is naturally maintained in a suspended state in the supernatant, and alcohol fermentation (main fermentation) proceeds. Usually, this main fermentation is 10~
At 20℃ for about 6 to 12 days, the fermentation liquid will have a sake content of -10 to -.
50, alcohol content 6.5-8.5, acidity 2.0-4.0ml, PH
The process is continued until the composition is 3.8 to 4.2. At this point, the immobilized yeast exhibits a yeast cell count on the order of 10 8 to 10 9 cells/ml gel, and 10 6 to 10 8 cells/ml in the solution.
Yeast on the order of ml liquid leaks.
主醗酵が完了したら、酵母はその一部を残して
醗酵液から除去し、醗酵液は後醗酵槽に導入し、
醗酵液中の酵母により後醗酵させる。 When the main fermentation is completed, the yeast is removed from the fermentation liquid except for a part of it, and the fermentation liquid is introduced into the post-fermentation tank.
Post-fermentation is performed using yeast in the fermentation liquid.
醗酵液からの酵母の除去は沈降、過等の常法
によつて行なえ、醗酵液中には106〜108細胞／ml
液のオーダーの酵母が残るようにすることが好ま
しい。したがつて、固定化酵母を用いた場合はゲ
ルから漏洩した酵母をそのまま用いることがで
き、簡単なこし網による過等により、固定化酵
母を醗酵液から回収するだけでよく、回収した固
定化酵母は次の主醗酵に使用できる。後醗酵槽と
しては、温度および圧力の調節ができる密閉式の
醗酵タンクを用いることができる。後醗酵は、一
般に、０〜５℃にて、ガス圧を0.3〜0.5Kg／cm2に
保持しながら、６〜14日程度、日本酒度−５〜−
40、アルコール分7.5〜9.5、酸度2.2〜4.2ml、PH
3.7〜4.1の組成になるまで行なう。 Yeast can be removed from the fermentation solution by standard methods such as sedimentation and straining, and the yeast concentration in the fermentation solution is 10 6 to 10 8 cells/ml.
It is preferable to leave yeast on the order of a liquid. Therefore, when immobilized yeast is used, the yeast leaked from the gel can be used as is, and it is only necessary to collect the immobilized yeast from the fermentation solution by passing through a simple strainer. The yeast can be used for the next main fermentation. As the post-fermentation tank, a closed fermentation tank whose temperature and pressure can be adjusted can be used. Post-fermentation is generally carried out at 0 to 5°C, while maintaining the gas pressure at 0.3 to 0.5 Kg/ cm2 , for about 6 to 14 days, at a sake level of -5 to -.
40, alcohol content 7.5-9.5, acidity 2.2-4.2ml, PH
Repeat until the composition is 3.7 to 4.1.
後醗酵が完了したら、公知の方法により、酵母
を除去し、容器に充填し、製品化し、所得の発泡
酒が得られる。例えば、後醗酵終了液を、炭酸ガ
ス置換した密閉式遠心分離機に通して酵母を除去
し、加圧下に瓶詰または缶詰を行ない、要すれ
ば、50〜70℃で加熱殺菌し、冷却して所望の発泡
酒を得る。 When the post-fermentation is completed, the yeast is removed by a known method, the product is filled into containers, and the product is produced to produce low-malt beer. For example, the post-fermentation liquid is passed through a closed centrifuge with carbon dioxide gas replaced to remove yeast, bottled or canned under pressure, and if necessary, heat sterilized at 50 to 70°C and cooled. Obtain the desired low-malt beer.
つぎに参考例および実施例を挙げて本発明をさ
らに詳しく説明する。 Next, the present invention will be explained in more detail with reference to reference examples and examples.
参考例
アルギン酸ナトリウムを水に加熱溶解させ、
3.3％アルギン酸ナトリウム水溶液を調製し、30
〜40℃に冷却する。その10容量部に協会７号酵母
の麹汁培養液１容量部を加え、よく混合する。別
途、２％塩化カルシウム水溶液を調製し、その
100容量部に、先端の直径約0.5mmのノズルから５
〜10cmの高さで前記の混合液を自然滴下し、直径
約２mmの球状ゲル10容量部を得る。得られたゲル
を２％塩化カルシウム水溶液中に数時間放置し
て、十分に固定化し、水洗して固定化酵母ゲルを
得る。このゲルは１×107細胞／mlゲルの酵母を
包括しており、比重は1.02である。Reference example: Dissolve sodium alginate in water by heating,
Prepare 3.3% sodium alginate aqueous solution,
Cool to ~40°C. Add 1 volume part of koji juice culture solution of Kyokai No. 7 yeast to 10 volume parts of the mixture and mix well. Separately, prepare a 2% calcium chloride aqueous solution, and
5 from a nozzle with a tip diameter of approximately 0.5 mm to a 100 capacity part.
The above-mentioned mixture was allowed to drip at a height of ~10 cm to obtain 10 parts by volume of spherical gel with a diameter of about 2 mm. The resulting gel is left in a 2% calcium chloride aqueous solution for several hours to be sufficiently immobilized, and washed with water to obtain an immobilized yeast gel. This gel contains 1×10 7 cells/ml gel of yeast and has a specific gravity of 1.02.
実施例 １
白糠を用いた発泡清酒の製造
水2500重量部を50℃に加温し、液化酵素剤（大
和化成(株)製、コクゲンＬ）0.32重量部および塩化
カルシウム7.5重量部を加え、これに白糠1000重
量部を撹拌しながら徐々に加える。ついで、97℃
まで加熱して十分に液化させた後55℃に冷却し、
糖化酵素剤（天野製薬(株)製、グルク100）0.13重
量部を加え、55℃で16時間糖化を行なう。得られ
た液化、糖化液を圧搾し、上澄液に活性炭45重量
部を加え、過して精製上澄液2060重量部を得
る。別途、米麹200重量部に水500重量部を加え、
55℃で16時間糖化を行なう。得られた米麹糖化液
を圧搾し、上澄部に活性炭10重量部を加え、過
して米麹抽出液500重量部を得る。これを前記の
精製上澄液と混合して直接還元糖分16％、全糖分
24％、酸度1.1ml、PH5.5、比重1.10の糖化液を得
る。Example 1 Production of sparkling sake using Shiranuka 2500 parts by weight of water was heated to 50°C, 0.32 parts by weight of a liquefied enzyme agent (manufactured by Daiwa Kasei Co., Ltd., Kokugen L) and 7.5 parts by weight of calcium chloride were added. Gradually add 1000 parts by weight of white rice bran to the mixture while stirring. Then, 97℃
After heating to 55°C to fully liquefy it,
Add 0.13 parts by weight of a saccharifying enzyme agent (manufactured by Amano Pharmaceutical Co., Ltd., Gluk 100), and perform saccharification at 55°C for 16 hours. The obtained liquefied and saccharified liquid is squeezed, 45 parts by weight of activated carbon is added to the supernatant liquid, and filtrated to obtain 2060 parts by weight of purified supernatant liquid. Separately, add 500 parts by weight of water to 200 parts by weight of rice malt,
Perform saccharification at 55°C for 16 hours. The obtained saccharified rice malt liquid is squeezed, 10 parts by weight of activated carbon is added to the supernatant, and filtrated to obtain 500 parts by weight of rice malt extract. This was mixed with the above-mentioned purified supernatant to directly reduce the sugar content to 16% and total sugar content.
Obtain a saccharified solution of 24%, acidity 1.1ml, PH5.5, and specific gravity 1.10.
この糖化液1000重量部に75％乳酸約２重量部を
加えてPH4.0に調整し、前記参考例で得られた固
定化酵母ゲル10容量部を加え、20℃で８日間液体
醗酵を行なう。醗酵終了後、醗酵液は日本酒度−
35、アルコール分7.9％、酸度2.3ml、PH3.9の組成
を有し、固定化酵母ゲルより漏洩した酵母３×
107細胞／mlを含有している。 Add approximately 2 parts by weight of 75% lactic acid to 1000 parts by weight of this saccharified solution to adjust the pH to 4.0, add 10 parts by volume of the immobilized yeast gel obtained in the above reference example, and perform liquid fermentation at 20°C for 8 days. . After fermentation is complete, the fermented liquid has a sake degree of -
35. Yeast 3x leaked from the immobilized yeast gel, with a composition of 7.9% alcohol content, 2.3 ml acidity, and PH 3.9.
Contains 10 7 cells/ml.
この醗酵液から固定化酵母ゲルを除去し、ガス
圧が0.5Kg／cm2になるように調節した調圧弁を付
した密閉式後醗酵タンクに導く。５℃において６
日間後醗酵を行なわせた後、密閉式遠心分離機で
酵母を除去し、加圧下に瓶詰し、打栓し、63℃で
約10分間加熱殺菌し、ついで冷却して発泡清酒を
得る。 The immobilized yeast gel is removed from this fermentation solution, and the fermentation solution is introduced into a closed post-fermentation tank equipped with a pressure regulating valve that adjusts the gas pressure to 0.5 Kg/cm 2 . 6 at 5℃
After fermentation for several days, yeast is removed using a closed centrifuge, bottled under pressure, capped, heat sterilized at 63°C for about 10 minutes, and then cooled to obtain sparkling sake.
得られた発泡清酒は日本酒度−26、アルコール
分8.3％、酸度2.55ml、アミノ酸度1.00ml、直接還
元糖分2.3％の組成を有し、醗酵により生成した
自然の炭酸ガスを十分に内包しており、香味はソ
フトで、かつ、爽快であり、グラスに注ぐと、き
わめて細かい泡が立ち昇る。 The resulting sparkling sake has a sake content of -26, an alcohol content of 8.3%, an acidity of 2.55ml, an amino acid content of 1.00ml, and a direct reducing sugar content of 2.3%, and contains enough natural carbon dioxide gas produced by fermentation. The flavor is soft and refreshing, and when poured into a glass, extremely fine bubbles rise.
実施例 ２
粉砕玄米を用いた発泡玄米酒の製造
玄米1000重量部に水2500重量部を加えてミキサ
ーで粉砕し、これを50℃に加温する。液化酵素剤
（大和化成(株)製、コクゲンＬ）0.6重量部および塩
化カルシウム7.5重量部を加え、撹拌しながら液
化させる。ついで、97℃に加熱し、十分に液化さ
せた後、55℃に冷却する。これに糖化酵素剤（天
野製薬(株)グルク100）0.2重量部を添加し、55℃で
16時間糖化を行なう。得られた液化、糖化液を圧
搾し、上澄液に活性炭45重量部を加え、過して
精製上澄液1990重量部を得る。この上澄液は直接
還元糖分14％、全糖分23％、酸度1.4ml、PH5.5の
組成を有し、比重は1.10である。Example 2 Production of sparkling brown rice wine using crushed brown rice Add 2500 parts by weight of water to 1000 parts by weight of brown rice, crush it with a mixer, and warm it to 50°C. Add 0.6 parts by weight of a liquefied enzyme agent (manufactured by Daiwa Kasei Co., Ltd., Kokugen L) and 7.5 parts by weight of calcium chloride, and liquefy while stirring. Next, it is heated to 97°C to sufficiently liquefy it, and then cooled to 55°C. Add 0.2 parts by weight of a saccharifying enzyme agent (Amano Pharmaceutical Co., Ltd. Gluk 100) to this, and heat at 55℃.
Perform saccharification for 16 hours. The obtained liquefied and saccharified liquid is squeezed, 45 parts by weight of activated carbon is added to the supernatant liquid, and filtrated to obtain 1990 parts by weight of purified supernatant liquid. This supernatant has a composition of 14% direct reducing sugar, 23% total sugar, acidity 1.4ml, pH 5.5, and specific gravity 1.10.
この糖化液1000重量部に75％乳酸約４重量部を
加えてPH3.7に調整後、実施例１と同様にして主
醗酵および後醗酵を行ない、瓶詰して発泡玄米酒
を得る。 Approximately 4 parts by weight of 75% lactic acid is added to 1000 parts by weight of this saccharified liquid to adjust the pH to 3.7, followed by main fermentation and post-fermentation in the same manner as in Example 1, followed by bottling to obtain sparkling brown rice wine.
得られた発泡玄米酒は日本酒度−19、アルコー
ル分8.1％、酸度4.80ml、アミノ酸度0.25ml、直接
還元糖分3.9％の組成を有し、炭酸ガスも十分に
内包している。 The resulting sparkling brown rice wine has a sake content of -19, an alcohol content of 8.1%, an acidity of 4.80ml, an amino acid content of 0.25ml, and a direct reducing sugar content of 3.9%, and also contains sufficient carbon dioxide gas.
Claims (1)
から選ばれる米原料を常法に従つて液化、糖化し
て得られる上澄液に、酵母を懸濁させてアルコー
ル醗酵させ、ついで、醗母菌体の一部を含有した
ままの醗酵液を後醗酵槽に導き、低温で後醗酵さ
せて炭酸ガスを内包させることを特徴とする発泡
酒の製造法。 ２ 液化、糖化上澄液に懸濁させる酵母が該上澄
液の比重と同程度以下の比重を有する親水性高分
子ゲルに包括された固定化酵母であり、醗酵液中
に含有される酵母菌体が固定化酵母から漏洩した
酵母である前記第１項の製造法。[Scope of Claims] 1. Rice raw materials selected from rice flour, rice bran, ground brown rice, and mixtures thereof are liquefied and saccharified according to a conventional method, and yeast is suspended in the supernatant obtained by alcohol fermentation, The method for producing low-malt beer is characterized in that the fermentation solution containing a portion of the mother microorganisms is then introduced into a post-fermentation tank, and post-fermented at a low temperature to incorporate carbon dioxide gas. 2. The yeast to be suspended in the liquefaction and saccharification supernatant is immobilized yeast enclosed in a hydrophilic polymer gel having a specific gravity comparable to or lower than the specific gravity of the supernatant, and the yeast contained in the fermentation solution is The production method according to the above item 1, wherein the yeast has bacterial bodies leaked from the immobilized yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59231790A JPS61108369A (en) | 1984-11-01 | 1984-11-01 | Preparation of sparkling liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59231790A JPS61108369A (en) | 1984-11-01 | 1984-11-01 | Preparation of sparkling liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61108369A JPS61108369A (en) | 1986-05-27 |
| JPS6366514B2 true JPS6366514B2 (en) | 1988-12-21 |
Family
ID=16929059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59231790A Granted JPS61108369A (en) | 1984-11-01 | 1984-11-01 | Preparation of sparkling liquor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61108369A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63304974A (en) * | 1987-06-08 | 1988-12-13 | Oozeki Syuzo Kk | Method for brewing sparklng sake in short period |
| JPH01148177A (en) * | 1987-12-04 | 1989-06-09 | Getsukeikan Kk | Brewing of 'sake' |
| JPH0779674B2 (en) * | 1990-06-08 | 1995-08-30 | 正久 竹田 | Method for producing turbid sake containing fermentation gas |
| JP3798689B2 (en) * | 2001-12-25 | 2006-07-19 | 株式会社喜多屋 | Effervescent sake and method for producing the same |
| CN103387904B (en) * | 2013-08-16 | 2015-05-13 | 江南大学 | Method for brewing foaming saki |
-
1984
- 1984-11-01 JP JP59231790A patent/JPS61108369A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61108369A (en) | 1986-05-27 |
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