JP2006180809A - Method for producing alcoholic beverages using both liquid and solid bottles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing alcoholic beverages such as shochu with high utilization efficiency of raw materials and improved alcohol yield, and in particular, to provide a method for producing alcoholic beverages using a combination of liquid koji and solid koji.
A method for producing an alcoholic beverage, wherein a combination of a solid cake and a liquid cake is used for producing an alcoholic beverage. According to the present invention, the utilization efficiency of raw materials is increased as compared with the conventional method, and not only high alcohol yield is realized, but also high-quality alcoholic beverages can be produced.
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Description

  The present invention relates to a method for producing alcoholic beverages using a combination of liquid koji and solid koji, and more particularly to a method for producing alcoholic beverages that efficiently uses fermentation raw materials such as wheat.

  The koji used in the production of alcoholic beverages is a solid koji that is cultivated by inoculating filamentous fungal spores on the raw material after processing such as cooking, and a liquid medium is prepared by adding the raw materials and other nutrients to water. There is a liquid koji that is cultivated by inoculating Koji mold spores or pre-cultured hyphae.

In the production of conventional alcoholic beverages such as sake and shochu, so-called solid koji produced by a solid culture method is widely used. However, the culture control for obtaining the solid koji is complicated, and there is a problem in terms of quality control such as contamination by various bacteria.
In addition, in the method for producing alcoholic beverages using solid koji, particularly in the production of shochu using barley as a raw material, the yield of alcohol relative to the amount of fermentation raw material used is low, and the production efficiency is not sufficient.

In addition, the present inventors have proposed an efficient method for producing alcoholic beverages using a liquid bottle (for example, Patent Document 1). The liquid culture method for obtaining a liquid koji is suitable for efficient production because the culture control and quality control are easy. However, a major reason why liquid koji has not been used for the production of shochu so far is that the production behavior of amylase, cellulase, etc. of koji mold is different from that of solid culture and productivity is low.
Moreover, in the method for producing alcoholic beverages using liquid rice cake, the yield of alcohol is equivalent to that obtained using solid rice cake, and therefore, development of a more efficient production process has been desired.

Japanese Patent Application No. 2004-115901

  In view of the above-described problems, an object of the present invention is to provide a method for producing alcoholic beverages with high utilization efficiency of fermentation raw materials and high alcohol yield.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors, in the production of alcoholic beverages, by using a combination of a solid cake and a liquid cake, could not be achieved with only a solid cake or only a liquid cake. It was found that high raw material utilization efficiency and alcohol yield became possible. Furthermore, the present inventors have found that this method is suitable for shochu brewing and have completed the present invention.

  Although the details of the mechanism of action of the present invention are unclear, since it is known that there is a difference in the enzyme group produced by the solid cake and the liquid cake, by using a combination of the solid cake and the liquid cake, It is presumed that the unused portion of the fermentation raw material that could not be decomposed alone was assimilated, and as a result, the above-described effects were exhibited. In other words, it is considered that the combination of the solid koji and the liquid koji enhanced the types and amounts of enzymes present in the culture system.

That is, the invention according to claim 1 of the present invention is a method for producing alcoholic beverages, wherein a combination of a solid cake and a liquid cake is used in producing alcoholic beverages.
The invention according to claim 2 of the present invention is the method for producing an alcoholic beverage according to claim 1, wherein the solid koji and liquid koji are obtained by culturing koji molds in a medium containing barley.

The invention according to claim 3 of the present invention is the method for producing an alcoholic beverage according to claim 1 or 2, wherein the alcoholic beverage is shochu.
The invention according to claim 4 of the present invention is the method for producing an alcoholic beverage according to claim 4, wherein the shochu is wheat shochu.

According to the present invention, the use efficiency of the fermentation raw material is improved by mixing the solid koji and liquid koji and using it for alcoholic beverages such as shochu, compared to the conventional method using the solid koji or liquid koji alone, Alcohol yield is improved. Furthermore, the quality of the shochu obtained by the method of the present invention is not inferior to that of the conventional shochu.
Therefore, according to the present invention, it becomes possible to efficiently produce alcoholic beverages such as shochu having the same quality as conventional ones.

  Hereinafter, the present invention will be specifically described.

The liquor in the present invention refers to shochu and sake, but the present invention is particularly suitable for shochu production.
Moreover, as a fermentation raw material for producing alcoholic beverages in the present invention, there is no particular limitation as long as it is generally used in the production of alcoholic beverages, but in particular barley such as barley used in the production of shochu, rice, Among these, potatoes and cereals are preferable, and barley is particularly preferable. In addition, there is no restriction | limiting in particular about the degree of whitening of these raw materials, What is necessary is just to set suitably according to the intended purpose.

Next, the bag used in the present invention will be described.
The solid koji is produced by inoculating and culturing spore of koji mold on a solid raw material after treatment such as steaming and growing the koji mold on its surface.

As the koji mold used for the production of the solid koji, for example, white koji molds represented by Aspergillus kawachii and the like, black koji molds represented by Aspergillus awamori and Aspergillus niger, etc. And Aspergillus oryzae, Aspergillus sojae, and the like.
When producing shochu according to the present invention, Aspergillus kawachi and Aspergillus awamori are preferred, and Aspergillus kawachi is particularly preferred. These koji molds can be used either by culturing with one kind of strain or mixed culture with two or more kinds of the same or different kinds of strains. Moreover, the form of the koji mold to be inoculated is arbitrary, and spores or mycelia can be used.

  As a raw material for the solid rice bran, barley such as barley is preferable, but rice, rice bran, beans, millet, etc. can also be used. There are no particular restrictions on the degree of milling of these raw materials. Note that the raw material for the solid koji does not necessarily have to be the same as the raw material for the liquid koji or the raw material for liquor production.

  The raw material of the solid koji is allowed to cool to about 40 ° C. uniformly after cooking. Sprinkle seed pods on the solid chilled raw material, let the gonococcus grow and adjust the temperature and humidity appropriately to produce the necessary enzymes for brewing. For example, when barley is used as a raw material, barley refined to about 65% is washed with water, immersed for about 40 minutes, drained for about 30 minutes, cooked for about 40 minutes, and then allowed to cool to 40 ° C. Next, 1 g of seed meal (white birch typified by Aspergillus kawachii etc.) per 1 kg of barley is inoculated, 24 hours at 40 ° C. and 95% relative humidity, and 6 hours at 35 ° C. and 95% relative humidity. A solid koji can be produced by culturing for 18 hours at 30 ° C. and 90% relative humidity.

  The liquid koji is produced by adding a raw material and other nutrient sources to water to prepare a liquid medium, inoculating the koji mold with spores or precultured hyphae, and culturing.

  As a raw material for liquid rice cake, as in the case of solid rice cake, wheat, rice, rice cake, beans, millet, etc. can be used alone or in combination of two or more, and barley is particularly preferred. There is no particular limitation on the degree of whitening of these raw materials. In selecting a raw material for liquid koji, it is not always necessary to select the same material as the raw material for solid koji or for producing alcoholic beverages.

  The liquid koji raw material is mixed with water to prepare a liquid medium. About the usage-amount of a raw material, in the case of barley, it is made to become 1-20% (w / vol) in a liquid culture medium. When the amount of barley used exceeds the upper limit, the viscosity of the culture solution becomes high, the supply of oxygen and air necessary for aerobic culture of koji mold is insufficient, the oxygen concentration in the culture decreases, This is not preferable because the culture becomes difficult to proceed. On the other hand, if the amount of barley used is less than the lower limit, the amount of enzyme produced is low, which is not preferable.

  The starch contained in the raw material may be pregelatinized before culturing. The starch gelatinization method is not particularly limited, and may be performed according to a conventional method such as a steaming method or a roasting method. In addition, in the sterilization process of the liquid medium described later, when the starch is heated to a temperature higher than the gelatinization temperature by high-temperature high-pressure sterilization or the like, the gelatinization of the starch is simultaneously performed by this treatment.

In addition to the above raw materials, it is preferable to add organic substances, inorganic salts, and the like as nutrient sources to the liquid medium as appropriate. These additives are not particularly limited as long as they are commonly used for culturing koji mold, but organic substances include rice bran, wheat straw, corn steep liquor, soybean meal, defatted soybean, etc., and inorganic salts such as ammonium salt. , Nitrates, potassium salts, acidic phosphates, calcium salts, magnesium salts, and the like, and two or more organic substances and / or inorganic salts may be used simultaneously.
These addition amounts are not particularly limited as long as they promote the growth of Neisseria gonorrhoeae, but are about 0.1 to 5% (w / vol) for organic substances and 0.1 to 1% (w for inorganic salts) / Vol) is preferably added. The liquid medium of Aspergillus thus obtained may be sterilized as necessary, and the treatment method is not particularly limited. As an example, a high-temperature and high-pressure sterilization method can be mentioned, which may be performed at 121 ° C. for about 15 minutes.

  The sterilized liquid medium is cooled to the culture temperature, and then the koji mold is inoculated into the liquid medium. Aspergillus oryzae used for the production of liquid koji is, for example, Aspergillus kawachii or the like, Aspergillus awamori, Aspergillus niger or Aspergillus niger or the like Aspergillus niger -Examples include Aspergillus oryzae and Aspergillus sojae. In the present invention, Aspergillus awachi and Aspergillus awamori are particularly preferable. Moreover, the form of the koji mold inoculated into the medium is arbitrary, and spores or hyphae can be used. Note that the koji mold used in the liquid koji and the solid koji need not be the same.

These koji molds can be used either by culturing with one kind of strain or mixed culture with two or more kinds of the same or different kinds of strains. There is no problem whether these are used in the form of spores or hyphae obtained by preculture, but it is preferable to use hyphae because the time required for the logarithmic growth phase is shortened. There is no particular limitation on the amount of koji mold inoculated into the liquid medium. However, about 1 × 10 ⁴ to 1 × 10 ⁶ spores per 1 ml of the liquid medium, and 0.1 to 10 of the preculture solution for mycelia. It is preferable to inoculate about 1%.

  The culture temperature of the koji mold is not particularly limited as long as it does not affect the growth, but it is preferably 25 to 45 ° C, more preferably 30 to 40 ° C. When the culture temperature is low, the growth of Aspergillus is delayed, and contamination with various bacteria is likely to occur. The culture time is preferably 24 to 72 hours. Any culture apparatus may be used as long as it can perform liquid culture. However, since Neisseria gonorrhoeae needs to perform aerobic culture, it needs to be performed under aerobic conditions in which oxygen and air can be supplied into the medium. Moreover, it is preferable to stir so that the raw material, oxygen, and koji mold in the medium are uniformly distributed in the apparatus during the culture. The stirring conditions and the aeration amount may be any conditions as long as the culture environment can be maintained aerobically, and may be appropriately selected depending on the culture apparatus, the viscosity of the medium, and the like.

  By the above method, the liquid soot used in the present invention is obtained. In addition to the culture itself, the liquid koji obtained by the above-described culture method may be a culture solution obtained by centrifuging the culture, a koji fungus body, a concentrate thereof or a dried product thereof. .

Alcoholic beverages are produced using the solid koji and liquid koji obtained as described above.
In the present invention, when alcoholic beverages are produced, normal conditions may be adopted except that solid and liquid bottles are used in combination. For example, when producing sake, a mixture of solid koji and liquid koji may be used at the mash mother and each mash preparation stage, and when producing shochu, the mash preparation stage.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to these Examples. The production amounts of glucoamylase and acid-resistant α-amylase were measured by the method described in Japanese Patent Application No. 2004-115901. That is, for measuring the enzyme activity of glucoamylase, a saccharification power fraction determination kit (manufactured by Kikkoman) was used. In addition, the enzyme activity of acid-resistant α-amylase was measured using Sudo S. et al: J. Ferment. Bioeng., 76, 105-110 (1993), or Sudo S. et al: J. Ferment. Bioeng., 77, 483-489 (1994) slightly improved, the non-acid-resistant α-amylase was inactivated by acid treatment of the culture, and then an α-amylase measurement kit (manufactured by Kikkoman) was used. Acid resistant α-amylase was measured. More specifically, 9 ml of 100 mM acetate buffer (pH 3) was added to 1 ml of the culture solution, and after acid treatment at 37 ° C. for 1 hour, measurement was performed using an α-amylase measurement kit (manufactured by Kikkoman).

(Example 1) Manufacture of shochu using both solid cake and liquid cake Production of solid rice bran 65% polished barley (Australian 2-row barley) was washed, dipped for 40 minutes, drained for 30 minutes, cooked for 40 minutes, and then allowed to cool to 40 ° C. Next, 1 g of seed meal (Aspergillus kawachii IFO4308) per 1 kg of barley is inoculated, 24 hours at 40 ° C./95% relative humidity, 6 hours at 35 ° C./95% relative humidity, 30 ° C./relative humidity Cultured at 90% for 18 hours to obtain barley solid straw. After completion of the culture, the amount of glucoamylase and acid-resistant α-amylase produced in the obtained culture was measured. As a result, 232.5 U / ml of glucoamylase and 16.4 U / ml of acid-resistant α-amylase were produced. .

2. Production of liquid koji (1) Preculture 2 g of 65% refined barley (Australian 2-row barley) and 100 ml of water were put in a 500 ml baffled Erlenmeyer flask and autoclaved at 121 ° C. for 15 minutes. After standing to cool, this preculture medium was inoculated with white bacillus (Aspergillus kawachii IFO4308) at 1 × 10 ⁶ cells / ml, and cultured at 37 ° C. for 24 hours at 100 rpm with shaking as a preculture solution. .

(2) Main culture 2 g of 95% white barley (Australian 2-row barley), 0.2 g of potassium nitrate, 0.3 g of potassium dihydrogen phosphate, and 100 ml of water are placed in a 500 ml baffled Erlenmeyer flask and autoclaved at 121 ° C. for 15 minutes. did. 1 ml of the preculture was inoculated into this main culture medium, and cultured with shaking at 37 ° C. for 48 hours at 100 rpm. After completion of the culture, the amount of glucoamylase and acid-resistant α-amylase produced in the obtained culture was measured. As a result, 182.3 U / ml of glucoamylase and 12.5 U / ml of acid-resistant α-amylase were produced. .

3. Manufacture of wheat shochu (A) Preparation of solid rice cake, (B) Preparation of liquid rice cake, (C) Preparation of combined use of solid rice cake and liquid rice cake (the mixing ratio of both rice cakes is solid rice cake: liquid rice cake = about 3.8: 6.2 ( w / vol))), and the production test of barley shochu was conducted. The charge composition of each test section is as shown in Tables 1-3. In addition, as raw material barley, 65% polished white barley (Australian 2-row barley) was washed, soaked for 40 minutes, drained for 30 minutes, and steamed for 40 minutes. As the yeast, shochu yeast (Kagoshima yeast) was used. Inoculated with 50 μl of a stationary culture in YPD medium at 30 ° C. for 48 hours, the initial yeast number was 1 × 10 ⁵ cells / ml. The total wheat raw material and the amount of pumped water in each test area were blended so as to be the same amount.
After the preparation, the mixture was fermented for a predetermined period of time at a constant temperature of 25 ° C., and then distilled under reduced pressure to obtain a final product.

4). Results and Discussion FIG. 1 shows the integrated values of weight loss in each test section during the fermentation period. This weight reduction amount corresponds to the amount of carbon dioxide generated during alcohol fermentation, and is therefore an index of the amount of alcohol produced. From this figure, it can be seen that the final carbon dioxide generation amount in the solid dredging and liquid dredging zones was almost the same, but the carbon dioxide generation amount in the solid dredging and liquid dredging combination was high. .
The alcohol content of the final moromi was about the same as 17.9% and 18.0% in the solid and liquid dredging sections, respectively. On the other hand, the moromi alcohol content in the combined use of solid and liquid soot was significantly high at 18.8%.
In the solid and liquid dredging mixed charge section, Moromi's properties were low in viscosity and high in fluidity. It was suggested that the improvement of the raw material utilization rate accompanying the promotion of dissolution of moromi is related to the increase in the degree of moromi alcohol.

Next, for the shochu obtained in each test section, sensory evaluation was performed by a 6-point evaluation method (1: good to 5: bad) of 6 specialist panels, and the average score is shown in Table 4.
As is clear from the table, there was no great difference in the results in each test section, and it was confirmed that there was no effect on the quality of shochu even if solid and liquid soot were used in combination.

  From the above results, the combined use of solid cake and liquid cake not only enables high alcohol yield that cannot be obtained with solid cake alone or liquid cake alone, but the method of producing shochu using this combination also affects quality. It turned out not to give. As a result, a new technology has been established to efficiently produce high-quality shochu raw sake equivalent to that of the past.

  According to the present invention, a method for efficiently producing shochu having the same quality as that of the conventional method can be provided, so that it is expected to contribute to the reduction of the production cost of alcoholic beverages such as shochu.

It is a figure which shows the fermentation progress in the barley shochu manufacture by combined use of the solid rice cake and liquid rice cake using wheat.

Claims (4)

  In producing alcoholic beverages, a method for producing alcoholic beverages, comprising using a combination of solid and liquid rice cakes.   The method for producing an alcoholic beverage according to claim 1, wherein the solid koji and liquid koji are obtained by culturing koji molds in a medium containing barley.   The method for producing an alcoholic beverage according to claim 1 or 2, wherein the alcoholic beverage is shochu. The method for producing an alcoholic beverage according to claim 3, wherein the shochu is wheat shochu.

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