JP3565963B2 - Sake production method - Google Patents

Description

【００４０】
１．前発酵
【００４１】
純粋酵母の純度保持と世代の若い酵母の補給のため、酵母は全て泡無し純粋清酒酵母を使用する。この前発酵は通常酒作りの酒母に相当する。
【００４２】
前発酵の期間は通算で４日間を要し、２日間を後述の前発酵▲１▼としてこの間はＢｘを２０゜程度にして濃糖圧迫を受けないようにし、酵母の増加を計る。後の２日間は後述の前発酵▲２▼としてＢｘ３０゜程度の液化液を順次加え酒母に近い形の発酵液を作る。
【００４３】
（前発酵▲１▼）
【００４４】
液量：２０％
Ｂｘ：２０゜
麹：５％
乳酸：９０％乳酸として液量の０．１２％
添加酵母：純粋培養酵母
添加量：３×１０^７／ｍｌ
発酵温度：１６℃
発酵日数：２日間
アルコール：３％前後
【００４５】
（前発酵▲２▼）
【００４６】
液量：２０％
Ｂｘ：３０゜
麹：５％
上記物量を２日間に亘り、３〜４回に分けて前発酵▲１▼に投入する。
発酵温度：１４℃
アルコール：４〜５％
酵母数：２．５〜３．０×１０^８／ｍｌとなる。
【００４７】
２．主発酵
【００４８】
主発酵タンクには１日に生産される醪量の７倍以上のタンク容量が必要である。主発酵は７日分以上の醪容量のタンクに一定量の前発酵醪と液化液、麹を連続的に供給し一定温度に保持して発酵を進めると同時に供給量と同量の醪を抜き取り１日分を１タンクに入れて次の後発酵工程で最終発酵を行う。
【００４９】
主発酵の温度は１３℃が標準で品質的にも最も良い。平均経過日数は７日間である。但し、この発酵温度を１４℃にすれば５〜６日間の滞留日数（平均）となり１２℃にすれば８〜９日間の平均滞留日数が必要となる。温度、酵母数により平均滞留日数は変化する。又、酵母数は前発酵段階より増加して通常で３．５×１０^８ 程度となる。
【００５０】
主発酵タンクには３〜５ｒｐｍ程度の攪拌機が必要である。取り出す醪のアルコール分は１４％を標準とする。この主発酵方式は清酒造りで最も重要な糖化とアルコール発酵のバランスが最も保ち易く、大容量タンクで温度を一定にする事により管理が容易で安定した良品の清酒生産が可能となる。
【００５１】
３．後発酵
【００５２】
主発酵タンクから１日分の醪を抜き出し１日分を１タンクに入れ約８日間かけて１３℃より７℃まで徐々に冷却する。アルコール度数は最終的に１８．５％前後となり、日本酒度は±０〜＋３となる。
【００５３】
この後発酵に於いて初期に１００〜２００ｐｐｍあったピルビン酸を１０ｐｐｍ以下まで減少させてまろやかなきれいな味に整えて、その後アルコール添加をして搾り機にかけて醪の圧搾を行う。粕歩合は１２％前後で通常の１／２程度である。酒の収率は通常の方法より向上する。
【００５４】
後発酵管理に於いても主発酵より来たスタートの醪の品質が一定で安定しているのでこの管理は従来法に比べて容易であり、酒質に悪影響を及ぼすピルビン酸の消失を進め又最終段階での酵母の自己消化等を防ぎ芳醇且つ美味な清酒が得られる。
【００５５】
【実施例】
【００５６】
［原料米の処理］
【００５７】
麹米として日本米（ジャポニカ種）を用い、掛米としてタイ米（インディカ種）を用い、両米は共に６８％に精白した。
【００５８】
ここで、麹米と掛米の割合は、麹米２０に対し、掛米８０とした。
【００５９】
そして、両米を、１５℃以下の冷水に半日（約１２時間）浸漬し、浸漬終了後に水切りを行ない、その後米の蒸しを行った。
【００６０】
蒸しは、０．１５ｋｇの低圧の整蒸蒸気（鉄分混入のない）を使用し、約４０分間行ない、蒸米とした。
【００６１】
［米液化液及び糖化液の調製］
【００６２】
次に、攪拌機付の液化タンクに、７２．５℃の掛米重量の９０％の温水と液化酵素（大和化成のコクゲンＴ２０Ｍ）と掛米用の蒸米を投入し、ｐＨ６．２５に調整し、その後、７５〜８０℃に保持し、７時間毎に撹拌機を５ｒｐｍの撹拌速度で約５分動かした。
【００６３】
その結果、約１６時間後に、掛米用の蒸米は、酵素により液化された。
【００６４】
該液化液は、Ｂｘ約３５゜程度で、ＤＥは約１９であり、液の粘度は非常に低く、１００ｃＰ以下でポンプ輸送が容易なものであり、また、米粒が粕の形で残っていた。
【００６５】
［麹の加水分解液の調製］
【００６６】
製麹は、従来と同様に、麹用蒸米に種麹を加え床揉み等を行って得た。
【００６７】
従来と同様の方法により得た麹は、使用に際し、水又は掛米の加水分解液を加えｐＨ４．８で５５℃にして、２０時間保持し、麹の加水分解液を調製した。
【００６８】
［発酵工程］
【００６９】
１．前発酵工程（酒母工程に相当するもの）
【００７０】
酵母として、泡無しＫ７０１酵母を使用し、通算で４日間を前発酵の期間とした。
【００７１】
前半の２日間は、後述の前発酵▲１▼として、この間はＢｘを２０゜程度にして濃糖圧迫受けないようにし、酵母の増加を計った。
【００７２】
（前発酵▲１▼）
【００７３】
液量：２０％
Ｂｘ：２０゜
麹：５％
乳酸：９０％乳酸として液量の０．１２％
添加酵母：純粋培養酵母
添加量：３×１０^７／ｍｌ
発酵温度：１６℃
アルコール：３％前後
【００７４】
後半の２日間は、後述の前発酵▲２▼として、この間はＢｘ３０゜程度の液化液を順次加え酒母に近い形の発酵液を作った。
【００７５】
（前発酵▲２▼）
【００７６】
液量：２０％
Ｂｘ：３０゜
麹：５％
上記物量を２日間に亘り、３〜４回に分けて前発酵▲１▼に投入する。
発酵温度：１４℃
アルコール：４％
酵母数：２．５×１０^８／ｍｌ
【００７７】
２．主発酵工程
【００７８】
主発酵タンクとして、１日に生産される醪量の７倍以上のタンク容量を有するもの、即ち、後発酵で用いるタンクの７倍容量以上のものを準備した。
【００７９】
主発酵は７日分以上の醪容量のタンクに、一定量の前発酵醪と液化液、麹を連続的に７日間供給し、途中で５ｒｐｍ程度で撹拌しつつ、１３℃に保持して発酵を進めると同時に、供給量と同量に相当する醪を抜き取り、１日分を１タンクに入れて次の後発酵工程で最終発酵を行った。
【００８０】
酵母数は前発酵段階より増加して通常で３．５×１０^８／ｍｌ程度となり、取り出した醪のアルコール分は１４％であった。
【００８１】
３．後発酵工程
【００８２】
主発酵タンクより１日分の醪を抜き出し１タンクに入れ、約９日間かけて１４℃より７℃まで徐々に冷却した。
【００８３】
この後発酵に於いて初期に１００〜２００ｐｐｍあったピルビン酸を１０ｐｐｍ以下まで減少させてまろやかなきれいな味に整えて、その後、従来と同様に、アルコール添加をして搾り機にかけて醪の圧搾等を行ない、清酒を得た。
【００８４】
得られた清酒は、芳醇且つ美味なものであった。
【００８５】
また、アルコール度数は１８．６、Ｂａｕｍｅ 日本酒度は＋５、酸度は２．６、アミノ酸度は１．０、エキス分（全糖）は２．９％、ｐＨは４．３あり、粕歩合は１２．６％で従来の１／２程度であり、酒の収率は従来の方法より向上した。
【００８６】
【比較例】
【００８７】
比較のために、上記の実施例の液化液、糖化液を従来通りの３段仕込を行ったものを比較例１とし、上記の実施例の麹米、掛米を液化せずに、従来通りの３段仕込みを行ったものを比較例２とした。
【００８８】
各比較例における条件及び結果を、実施例と共に表２に示す。
【００８９】
【表２】

【００９０】
【発明の効果】
【００９１】
本発明の清酒の製造法によると、最も重要な酒発酵工程が密閉化、連続化され管理が一定化、単純化され厳密な工業生産的管理が可能となり、製品品質が安定向上する。又、設備費及び自動化投資も容易で安価に出来コストダウンが可能である。従って、従来のように杜氏の熟練に頼ることなく通常の労働者での生産が可能となる。更に従来法では高品質の清酒を作るには高精白度の酒造米及び酒造好適米が原料として必要であったが本発明ではタイ米の如き硬質米でも通常の精白を行えば利用が可能となる。
【図面の簡単な説明】
【図１】清酒醪の並行複発酵モデルを表すグラフ[0001]
TECHNICAL FIELD OF THE INVENTION
[0002]
The present invention relates to a method for producing sake.
[0003]
In more detail, it is characterized by liquefying rice and brewing sake by closed type continuous fermentation method, it can be used even with hard rice such as Thai rice, less contamination with germs, large-scale production, The present invention relates to a method for producing sake that has advantages such as no need for experience and low production cost.
[0004]
[Prior art]
[0005]
The conventional sake production method employs a parallel double fermentation method in which the moromi process (fermentation process) is complicated. That is, the balance between starch saccharification by koji and alcohol fermentation by yeast is important, and there are many factors that promote fermentation while maintaining the balance, as described below.
[0006]
1) Fermentation temperature and progress of fermentation 2) Enzymatic strength of koji 3) Properties of sake rice 4) Properties of steamed rice, water supply rate 5) Properties of pumped water and water 6) Other protein content, type of yeast [ [0007]
Conventionally, sake brewing has been performed in three stages in which mash is divided into three stages to safely promote fermentation while maintaining the balance of parallel double fermentation.
[0008]
According to this conventional method, a high concentration mash having an alcohol content of 18% or more is produced. In other words, glucose produced by the saccharifying enzyme of koji in a fermenter is gradually fermented in alcohol by yeast, and at the same time, in the process of conversion from starch to glucose, the semen fraction, dextrin and oligosaccharide are always present. This also alleviates the adverse effect of the high-concentration alcohol on the yeast, thereby producing a high-concentration mash having an alcohol content of 18% or more.
[0009]
FIG. 1 shows a parallel compound fermentation model of sake mash for reference.
As shown in FIG. 1, in the mash, glucose is present in a small amount and is constantly fermented by alcohol when produced by an enzyme. Dextrin is always supplied from starch except for the initial part of the fermentation period, and is present in excess of glucose. This is the difference between wine fermentation starting from sugar content and beer fermentation in which saccharification and fermentation are performed separately.
[0010]
[Problems to be solved by the invention]
[0011]
As described above, the conventional brewing technology is quite skillfully completed, but has various limitations.
[0012]
First, in terms of raw materials, soft rice having a low degree of starch polymerization is suitable, and one having good solubility in mash and low in protein is preferred. In addition, there is a need for rice having good so-called goby in which the koji mycelium enters the inside of rice.
[0013]
In fermentation management, appropriate treatment judgments such as temperature, proportion of water, stirring, etc. are required depending on the appearance of moromi, and advanced skills based on years of experience and intuition are required.
[0014]
There are many problems, such as a decrease in yield to increase the degree of whitening, a decrease in liquefaction rate due to poor dissolution, and difficulty in preventing microbial contamination due to openness.
[0015]
In addition, looking at recent labor situations, it has become increasingly difficult to secure experienced brewers and workers engaged in sake brewing, and the above-mentioned issues have become a serious problem for each brewery. That is the current situation.
[0016]
[Means for Solving the Problems]
[0017]
The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, high temperature liquefaction of kake rice, high temperature saccharification with koji, initial fermentation with low concentration saccharified liquid, continuous fermentation with a large tank and fermentation after splitting The purpose was able to be achieved by adopting the ripening according to the above and combining these appropriately.
[0018]
That is, means for solving the problems of the present invention are as follows.
[0019]
First, in the mash fermentation process, pre-fermented moromi (equivalent to sake brewer), which is obtained by adding rice saccharified liquor and fermenting it, is continuously fed into a large closed continuous fermenter equipped with a loose stirring device, and the main alcohol fermentation. Continuously, and the main fermented mash is extracted into a large number of small individual post-fermentation tanks and fermented (post-ripened), followed by fermentation (post-ripening).
[0020]
Secondly, the rice saccharified liquid used for the pre-fermentation is put into a liquid obtained by adding liquefied enzyme to refined, dipped and steamed rice, and heated to 70 ° C to 90 ° C, preferably 70 ° C to 75 ° C. Liquefaction, a part of which is saccharified with a saccharifying enzyme at a temperature of 60 ° C. or less, preferably 53 to 55 ° C., and the closed continuous fermenter for main fermentation is 7 to 10 times as large as the pre-fermenter and the post-fermenter. The fermentation control in the main fermentation tank is simplified and uniformized by adding a koji hydrolyzate according to the situation with a fermentation temperature of 9 to 20 ° C., preferably 9 to 15 ° C. according to the situation. Sake production method.
[0021]
In the present invention, since the polished rice for brewing is liquefied at a high temperature with an enzyme, the varieties of rice such as hard, soft, and japonica and indica are hardly affected by the varieties, and any variety can be used for brewing.
[0022]
Rice grains with 80% or less of refined sake rice after removal of bran etc. may be immersed, ground and then liquefied, or immersed in the rice grains and liquefied by steam cooking. You can get the sake quality of the street.
[0023]
Since the rice is liquefied at 85 ° C or higher and the koji is saccharified at 53 ° C to 55 ° C, the number of germs is extremely reduced, and the subsequent process is controlled in a liquid state. Low risk of contamination.
[0024]
It is suitable for industrial mass production because factors such as the characteristics of sake rice that greatly affects the fermentation process of sake, the quality of steamed rice, the incorporation of koji sperm, etc. have been removed in advance. Does not require
[0025]
Since the liquefaction of rice is performed in advance, the liquefaction rate is improved, and the amount of lees is reduced. On the other hand, costs are reduced in most aspects such as raw rice, labor costs, and depreciation costs.
[0026]
BEST MODE FOR CARRYING OUT THE INVENTION
[0027]
Although the above-described advantages can be considered in the method for producing sake according to the present invention, details of the production method will be described below.
[0028]
[Preparation of hydrolysis solution of koji]
[0029]
Koji making is carried out in the same manner as in the past. The koji made by the conventional method is added with water or a hydrolyzed solution of rice for use at the time of use, and kept at 53 ° C. to 55 ° C. at pH 5.0 or less and kept for 30 minutes or more. Use.
[0030]
As described above, by keeping the koji in a liquid state and keeping it at a constant temperature, most of the microorganisms (bacteria and yeasts) are killed, and at the same time, in the sake production process, industrial pumping through liquid koji pipes is facilitated. The method for producing sake using pure yeast by the closed system according to the present invention becomes possible. Further, by changing the temperature and the saccharification time of the constant temperature treatment, the degree of amino acid can be adjusted, and the quality design of the product liquor becomes easy.
[0031]
[Preparation of liquefied rice liquid and saccharified liquid]
[0032]
The sake rice refined to a degree of whitening of 63 to 73% is immersed in cold water of 15 ° C. or less for half a day (about 12 hours). After the immersion, the rice is drained to steam the rice.
[0033]
Steaming is carried out for about 40 minutes using low-pressure steam of 0.1 to 0.2 kg (without mixing of iron). This is effective for improving the quality of sake such as scattering of rice odor and decomposition and evaporation of lipid remaining in rice.
[0034]
Next, the steamed rice is liquefied with an enzyme. In the liquefaction treatment, a liquefaction tank equipped with a stirrer is charged with 90% of hot water at a temperature of 70 to 75 ° C., hot water liquefaction enzyme, and steamed rice, and adjusted to pH 6.0 to 6.5. Then, the temperature is kept at 70 ° C. to 75 ° C. for about 16 hours. In the liquefaction treatment, the stirrer of the liquefaction tank is used only a few times in the middle of the liquefaction tank at a low speed of about 4 to 6 rpm once for about 5 minutes.
[0035]
By the liquefaction treatment, only the starch inside the rice grains is eluted into the liquid without being crushed. The liquefied liquid finally becomes about 35 ° Bx. The sugar liquid preferably has a DE of 18-20. The viscosity of the liquid is very low, pumping is easy at 100 cP or less, and the workability of sake brewing is improved. In addition, the quality of the process can be improved because the closed fermentation can be controlled. However, rice grains remain in the form of cake in the liquefied liquid, and the rice grains are convenient for dispersing yeast in fermentation and filtering fermented moromi. As the transport pump, it is desirable to use a piston pump or a snake pump without using a centrifugal pump. In this liquefied liquid, dextrin having a high degree of polymerization and a small amount of semen remain, which is more convenient for the subsequent fermentation than performing complete liquefaction. It plays a role in protecting yeast in high concentration alcohol mash.
[0036]
[Fermentation process]
[0037]
The fermentation process of the present method can be roughly divided into three stages: pre-fermentation, main fermentation, and post-fermentation.
[0038]
First, Table 1 shows an example of the charge composition in the present invention.
[0039]
[Table 1]

[0040]
1. Pre-fermentation [0041]
In order to maintain the purity of pure yeast and replenish younger generations of yeast, all yeasts use pure sake yeast without bubbles. This pre-fermentation usually corresponds to a sake brewer.
[0042]
The pre-fermentation period requires a total of four days, and two days are the pre-fermentation (1) described below, during which the Bx is set to about 20 ° so as not to be subjected to concentrated sugar pressure, and the yeast is increased. For the next two days, a liquid liquor of about Bx30 ゜ is sequentially added as a pre-fermentation (2) to be described later to produce a fermentation liquor close to the sake mother.
[0043]
(Pre-fermentation 1)
[0044]
Liquid volume: 20%
Bx: 20 ゜ Koji: 5%
Lactic acid: 0.12% of the liquid volume as 90% lactic acid
Supplied yeast: Pure cultured yeast Supplied amount: 3 × 10 ⁷ / ml
Fermentation temperature: 16 ° C
Fermentation days: 2 days Alcohol: around 3%
(Pre-fermentation 2)
[0046]
Liquid volume: 20%
Bx: 30 ゜ Koji: 5%
The above amount is put into pre-fermentation (1) in two or three portions over two days.
Fermentation temperature: 14 ° C
Alcohol: 4-5%
Yeast number: 2.5 to 3.0 × 10 ⁸ / ml.
[0047]
2. Main fermentation [0048]
The main fermentation tank must have a tank capacity that is at least seven times the amount of mash produced daily. Main fermentation is to continuously supply a certain amount of pre-fermented mash, liquefied liquid, and koji to a tank with a morden capacity of 7 days or more, keep fermentation at a certain temperature, and simultaneously extract the same amount of mash as the supplied amount. One day's worth is put into one tank and the final fermentation is performed in the next post-fermentation step.
[0049]
The main fermentation temperature is 13 ° C as standard and the best in terms of quality. The average age is seven days. However, if the fermentation temperature is 14 ° C., the number of days of residence is 5 to 6 days (average), and if the temperature is 12 ° C., the average number of days of residence is 8 to 9 days. The average staying days vary depending on the temperature and the number of yeasts. In addition, the number of yeasts is increased to about 3.5 × 10 ⁸ in the pre-fermentation stage.
[0050]
The main fermentation tank requires a stirrer of about 3 to 5 rpm. The standard alcohol content of the extracted mash is 14%. In this main fermentation method, the balance between saccharification and alcohol fermentation, which are the most important factors in sake brewing, is most easily maintained. By keeping the temperature constant in a large-capacity tank, it is possible to easily and stably produce good-quality sake.
[0051]
3. After fermentation [0052]
One day's worth of mash is extracted from the main fermentation tank, and one day's worth of mash is put into one tank and gradually cooled from 13 ° C to 7 ° C over about eight days. The alcohol content is finally around 18.5%, and the sake content is ± 0 to +3.
[0053]
Thereafter, pyruvic acid, which was initially 100 to 200 ppm in the fermentation, is reduced to 10 ppm or less to prepare a mellow and clean taste. Thereafter, alcohol is added, and the mash is pressed by a squeezer. The lees percentage is about 12%, which is about 1/2 of the usual value. The yield of liquor is improved over conventional methods.
[0054]
In the post-fermentation management, the quality of the starting moromi from the main fermentation is constant and stable, so this management is easier than the conventional method, and the disappearance of pyruvic acid, which adversely affects the quality of sake, is promoted. Prevents the self-digestion of yeast in the final stage, and gives a rich and delicious sake.
[0055]
【Example】
[0056]
[Processing of raw rice]
[0057]
Japanese rice (Japonica varieties) was used as koji rice, and Thai rice (Indica varieties) was used as hanging rice. Both rices were refined to 68%.
[0058]
Here, the ratio of koji rice to kake rice was set to 80 kake rice for 20 koji rice.
[0059]
Then, both rices were immersed in cold water of 15 ° C. or less for half a day (about 12 hours), drained after completion of the immersion, and then steamed.
[0060]
Steaming was performed for about 40 minutes using 0.15 kg of low-pressure steam (without mixing of iron) to obtain steamed rice.
[0061]
[Preparation of liquefied rice liquid and saccharified liquid]
[0062]
Next, into a liquefaction tank with a stirrer, 90% of hot water of 72.5 ° C. of rice weight, liquefaction enzyme (Kokugen T20M of Daiwa Kasei) and steamed rice for rice are added, and the pH is adjusted to 6.25. Thereafter, the temperature was maintained at 75 to 80 ° C., and the stirrer was moved at a stirring speed of 5 rpm for about 5 minutes every 7 hours.
[0063]
As a result, about 16 hours later, the steamed rice for hanging rice was liquefied by the enzyme.
[0064]
The liquefied liquid had a Bx of about 35 ° and a DE of about 19, had a very low viscosity, was easily pumpable at 100 cP or less, and had rice grains remaining in the form of cake. .
[0065]
[Preparation of hydrolysis solution of koji]
[0066]
Koji making was obtained by adding seed koji to steamed rice for koji and kneading the floor in the same manner as before.
[0067]
Before use, the koji obtained by the same method as in the prior art was prepared by adding water or a hydrolyzed solution of rice cooked to pH 4.8, maintaining the temperature at 55 ° C., and holding for 20 hours to prepare a hydrolyzed solution of koji.
[0068]
[Fermentation process]
[0069]
1. Pre-fermentation process (equivalent to sake brewing process)
[0070]
As the yeast, K701 yeast without foam was used, and the total period of the pre-fermentation was 4 days.
[0071]
During the first two days, the pre-fermentation (1) described later was performed. During this period, Bx was set at about 20 ° so as not to be subjected to concentrated sugar pressure, and the amount of yeast was measured.
[0072]
(Pre-fermentation 1)
[0073]
Liquid volume: 20%
Bx: 20 ゜ Koji: 5%
Lactic acid: 0.12% of the liquid volume as 90% lactic acid
Supplied yeast: Pure cultured yeast Supplied amount: 3 × 10 ⁷ / ml
Fermentation temperature: 16 ° C
Alcohol: around 3%
During the latter two days, a pre-fermentation (2) described later was performed, and during this period, a liquefied liquor of about B × 30 ° was sequentially added to produce a fermentation liquor close to the sake brewer.
[0075]
(Pre-fermentation 2)
[0076]
Liquid volume: 20%
Bx: 30 ゜ Koji: 5%
The above amount is put into pre-fermentation (1) in two or three portions over two days.
Fermentation temperature: 14 ° C
Alcohol: 4%
Yeast count: 2.5 × 10 ⁸ / ml
[0077]
2. Main fermentation process [0078]
As the main fermentation tank, a tank having a tank capacity of 7 times or more of the amount of mash produced in one day, that is, a tank having a capacity of 7 times or more of the tank used in the post-fermentation was prepared.
[0079]
The main fermentation is to supply a certain amount of pre-fermented mash, liquefied liquid, and koji continuously to a tank with a capacity of 7 days or more for 7 days, stirring at about 5 rpm in the middle, and fermenting at 13 ° C. At the same time, the same amount of moromi as the supplied amount was extracted, and one day's worth was put into one tank, and the final fermentation was performed in the next post-fermentation step.
[0080]
The number of yeasts increased from the pre-fermentation stage to about 3.5 × 10 ⁸ / ml, and the alcohol content of the extracted mash was 14%.
[0081]
3. Post fermentation step
One day's worth of mash was extracted from the main fermentation tank, put into one tank, and gradually cooled from 14 ° C to 7 ° C over about 9 days.
[0083]
After that, in the fermentation, the initial concentration of pyruvic acid, which was 100 to 200 ppm, was reduced to 10 ppm or less to prepare a mellow and clean taste. And I got sake.
[0084]
The resulting sake was mellow and delicious.
[0085]
The alcohol content is 18.6, the Baume sake content is +5, the acidity is 2.6, the amino acid content is 1.0, the extract (total sugar) is 2.9%, the pH is 4.3, and the lees percentage is At 12.6%, which is about 1/2 of the conventional value, the yield of liquor was improved over the conventional method.
[0086]
[Comparative example]
[0087]
For comparison, the liquefied liquid and saccharified liquid of the above example were subjected to the conventional three-stage preparation, and the result was used as Comparative Example 1. Comparative Example 2 was prepared after the three-stage charging.
[0088]
Table 2 shows the conditions and results of each comparative example together with the examples.
[0089]
[Table 2]

[0090]
【The invention's effect】
[0091]
According to the method for producing sake according to the present invention, the most important sake fermentation process is sealed and continuous, the management is constant, the simplification is possible, and strict industrial production management is possible, and the product quality is stably improved. In addition, equipment costs and automation investment are easy and inexpensive, and cost reduction is possible. Therefore, production by ordinary workers becomes possible without relying on the skill of Mr. Du as in the past. Further, in the conventional method, high-quality sake brewed rice and sake brewing suitable rice were required as raw materials in order to produce high-quality sake, but in the present invention, hard rice such as Thai rice can be used if ordinary polishing is performed. Become.
[Brief description of the drawings]
FIG. 1 is a graph showing a parallel compound fermentation model of sake mash

Claims (2)

In the mash fermentation process, rice saccharified liquid is added separately and fermented pre-fermented mash is successively charged into a large closed continuous fermenter equipped with a loose stirring device,
A method for producing sake, comprising continuously performing main alcohol fermentation, extracting the main fermented moromi into a large number of small individual post-fermentation tanks, and performing fermentation. US saccharified solution to be used before fermentation, and milled, dipping and steamed liquefied by heating a liquefying enzyme is added to 70 ° C. to 90 ° C. in the US, the saccharification enzyme a part 60 ° C. below the temperature It is saccharified, and the closed continuous fermenter for main fermentation is 7 to 10 times the size of the pre-fermenter and the post-fermenter,
The method for producing sake according to claim 1, wherein the fermentation temperature in the main fermenter is made uniform by adjusting the fermentation temperature to 9 to 20C and adding a koji hydrolyzate according to the situation.

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