JP3087889B2 - Shochu manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to the production of shochu having a good flavor. More specifically, the present invention relates to a method for producing shochu having good flavor by subjecting moromi to a heat shock treatment in the process of producing shochu to increase the glycerol concentration in the moromi.

[0002]

2. Description of the Related Art In recent years, with the diversification of liquor quality, brewed liquor and distilled liquor have been demanded to enhance their flavors. In response to such demands, for example, sake brewing, which is a brewed sake,
It is recognized that glycerol in moromi plays an important role in flavor formation, and it is known to select strains that produce high glycerol and use this to produce sake with an increased glycerol concentration in mash. . For such a high glycerol-producing strain, there is known a method of selecting from allyl alcohol-resistant strains, pyrazole-resistant strains and the like obtained by subjecting yeast to a mutation treatment (Japanese Patent Laid-Open No. 4-3561).
No. 80). By the way, in the production of distilled spirits, shochu, the glycerol is not included in the shochu obtained because it is a high boiling component. However, it is known that when the glycerol concentration in the mash is increased, the distillation rate of the ester in the mash during the distillation is increased, and a shochu with a rich flavor can be obtained. For this reason, in the production of shochu, as described in JP-A-7-115956 and JP-A-7-115963, yeast is subjected to mutation treatment for the purpose of increasing the glycerol concentration in mash. A method is known in which a strain producing high glycerol is isolated using a medium containing a high concentration of sodium chloride, and a flavorful shochu is produced using the isolated strain.

[0003] In the production of alcoholic beverages, there is no idea at all that heat shock treatment should be performed on a fermentation liquor containing yeast to improve the flavor. This is because if the fermentation liquor is subjected to a heat shock treatment at a high temperature, the yeast will die, which may adversely affect the fermentation. In the production of sake, however, a heat treatment method called "hot-sampling" is known. However, when a raw sake brewery is made, the temperature of the moromi after the fermentation is finished is 31 to 33 ° C. And perform a treatment for about 5 to 10 hours. As a result, wild yeasts are rapidly reduced and harmful bacteria are killed, so that contamination by various bacteria can be prevented. However, as described above, at the treatment temperature of 31 to 33 ° C., the yeast is not affected by heat at the time of the seasoning treatment, and the yeast is not denatured.

[0004]

As described above, glycerol is an important component that affects the flavor in both brewed liquor and distilled liquor. Therefore, glycerol in mash is used to diversify the flavor. Research on enhanced liquor is being conducted. Such research is aimed at developing techniques for mutating brewer's yeast to produce higher levels of glycerol. As a proposed method, a method of performing mutation treatment using a drug such as ethyl methanesulfonate, and further separating using a medium containing a high concentration of sodium chloride (Japanese Patent Application Laid-Open No. Hei 7-115963), There is a method of separation using a medium containing alcohol. However, these methods have the problem that they require special reagents and a high degree of knowledge about facilities and chemistry. A method for producing shochu, which does not require such special reagents and techniques and can easily increase the glycerol concentration in mash, in any facility, has not yet been developed.

[0005]

Means for Solving the Problems The present inventors have made intensive studies through various experiments in order to solve the above-mentioned problems. As a result, in the course of the mashing step of preparing mash by adding shochu-producing yeast (hereinafter simply referred to as yeast or shochu yeast) and other fermentation ingredients, and subjecting the mash to fermentation, heat shock ( heat s
It has been found that the above-mentioned problem is solved by performing the hook) treatment, and high-quality shochu can be efficiently obtained. The present invention has been completed based on the findings, the present invention does not require special reagents and techniques,
It is an object of the present invention to provide a method for producing a flavorful shochu by easily increasing the glycerol concentration in mash in any facility.

[0006]

The present invention achieves the above object, and the method for producing shochu provided by the present invention comprises:
In the method for producing shochu, comprising a preparation step of obtaining moromi consisting of yeast and other fermentation raw materials, a fermentation step of subjecting the mash to fermentation, and a distillation step of subjecting moromi subjected to fermentation in the fermentation step to distillation. The mash obtained in the charging step or the moromi in the fermentation step of the fermentation step, the heat shock protein (heat shock) is contained in the yeast cells contained in the mash.
The heat shock treatment is performed so that a significant amount of k protein is accumulated. According to the present invention, in the course of the fermentation step of fermenting yeast and other fermentation raw materials to obtain mash, the mash is subjected to fermentation,
By performing a heat shock treatment to such an extent that heat shock protein is accumulated in a significant amount in the yeast cells contained in the mash, the glycerol-producing ability of the yeast in the mash is improved,
As a result, the glycerol concentration in the mash increases, and the flavor of shochu, which can be easily obtained by distilling the glycerol, can be improved. Shochu as referred to in the present invention means koji or those obtained by distillation after a fermentation step using an enzyme agent, and typically includes barley shochu, potato shochu, rice shochu, buckwheat shochu and the like. However, the present invention is not limited to these.

[0007] The fermentation type of alcohol fermentation includes simple fermentation for producing whiskey and parallel double fermentation for producing shochu and the like. In addition, there are two types of preparation in the case of producing shochu (two-stage preparation of a primary mash equivalent to the sake brewer and a secondary mash of the main mash added with water) and multi-stage preparation (a first mash equivalent to the sake brewer). The main raw material and water are added to the moromi in several steps), one-stage preparation for producing whiskey, brandy, awamori, and the like. The present invention can be applied to mash produced in any of these fermentation modes, and a desired effect is achieved in any case.

Hereinafter, the heat shock processing according to the present invention will be described. In the heat shock treatment referred to in the present invention, heat shock protein is produced in the yeast cells contained in the mash, and further fermentation is performed using the mash containing the yeast cells after the heat shock treatment. This means that the yeast cells are heat-treated so that the yeast cells grow sufficiently, a good fermentation process is obtained, and heat shock proteins accumulate in the yeast cells in a significant amount. In the present invention, whether or not heat shock protein by heat shock treatment is accumulated in a yeast cell in a significant amount is determined by determining the intracellular protein extracted by cell disruption by SD.
It can be performed by subjecting to S-polyacrylamide gel electrophoresis. At this time, by comparing the electrophoresis patterns of both non-heat shock treatment and heat shock treatment,
When heat shock protein due to heat shock treatment is accumulated in yeast cells in a considerable amount, a band not observed in non-heat shock treatment in the electrophoresis pattern of heat shock treatment can be clearly recognized with the naked eye (J A.
odumeru, et al. : J. Indust. M
microbiol. , 9, 229-234 (1992).
reference).

The heat shock condition will be described with reference to FIG. In FIG. 1, a critical survival curve of yeast found by the present inventors based on the relationship between temperature and time is shown as a curve A. This survival critical curve (Curve A) can be explained as follows. That is, yeast has a temperature region suitable for fermentation (fermentation optimum temperature region) for each strain, and within this temperature range, a good fermentation process is exhibited. When the temperature of the mash in the optimum temperature range for fermentation is rapidly increased to a temperature higher than the upper limit (t) of the optimum temperature range for fermentation, the yeast cells contained in the mash will be subjected to heat shock protein against heat stress. To produce. However, the higher the moromi temperature, the lower the viability of the yeast cells. Furthermore, when the temperature of the product is constant, the longer the heat treatment time, the lower the survival rate of the yeast cells. Therefore, the temperature of the mash in the appropriate temperature range for fermentation is rapidly increased to an arbitrary temperature higher than the upper limit (t) of the appropriate temperature range for fermentation, and after maintaining at the arbitrary temperature for a certain period of time, the first moromi product is returned again. In order to obtain a good fermentation process again by cooling to a temperature, the higher the heat treatment temperature,
It is necessary to shorten the heat treatment time along the fermentable curve (curve B).

Further, the conditions of the heat shock treatment to the extent that the heat shock protein accumulates in the cells in a significant amount in the present invention can be specifically explained as follows. That is, when performing heat shock treatment of mash at an arbitrary heat treatment temperature higher than the upper limit value (t) of the fermentation proper temperature range, heat shock protein should be accumulated at a significant amount in the yeast at the heat treatment temperature. Requires heat treatment at least for the time given by the HSP (heat shock protein) significant accumulation curve (curve C) in FIG. Therefore, the heat shock processing in the present invention is based on the relationship between time and temperature indicated by the hatched area in FIG. However, the upper limit value and the lower limit value of the temperature and time in the shaded region in FIG. 1 cannot be univocally determined because the heat resistance varies depending on the type of yeast strain used for the heat treatment. Incidentally, the temperature of the heat shock treatment of the present invention indicated by the hatched area in FIG. 1 is preferably at least 10 ° C. higher than the fermentation temperature of mash.

Specific examples of the above heat treatment conditions are shown below.
The barley shochu primary moromi fermented at 25 ° C. using yeast BAW-6 (formerly No. 12871) and barley as raw materials was subjected to a heat treatment. The mash was subjected to a heat shock treatment under a total of four heat treatment conditions with heat treatment temperatures of 35 ° C. and 45 ° C. and heat treatment times of 5 minutes and 20 minutes. as a result,
The glycerol concentration increased by about 10% in the heat shock treatment at 45 ° C. for 20 minutes compared to the control using the unheated mash. However, at 45 ° C for 5 minutes, 35 ° C
Heat shock treatment for 5 minutes at 35 ° C. and 20 minutes at 35 ° C. was substantially the same as the control. Therefore, heat shock treatment at 45 ° C. for 20 minutes is shown in FIG.
In the heat treatment region of the present invention. But 45
Heat shock treatment conditions of 5 minutes at 35 ° C., 5 minutes at 35 ° C., and 20 minutes at 35 ° C. are not included in the heat treatment region of the present invention.

[0012] The heat shock treatment in the present invention is carried out for the preparation step of obtaining mash composed of yeast and other fermentation raw materials or / and for the mash in the fermentation step of subjecting the mash to fermentation. It is particularly preferably carried out during the logarithmic growth phase of yeast cells contained in the mash of the fermentation step. This is because when heat shock treatment was performed during the logarithmic growth phase, bacterial cell growth was active and the alcohol concentration in the mash was low, so the amount of yeast cells reduced by the heat shock treatment was immediately reduced before heat shock treatment. Recovers to bacterial mass. However, when heat shock treatment was performed during the stationary phase, the concentration of alcohol in the mash was high, so the mortality of yeast cells increased, and the growth of the cells was not thriving. It does not recover promptly up to the bacterial mass before heat shock treatment.
In addition, the heat shock treatment in the present invention is performed for a mashing step in which yeast and other fermentation raw materials are charged to obtain mash, or a mash in a fermentation step in which the mash is subjected to fermentation. Here, the moromi refers to a primary mash corresponding to a sake brewer who has cultured yeast for fermenting the main mash in shochu production or a main mash obtained by adding a fermentation main raw material and water to the primary mash. Secondary moromi and the like. As long as the mash is at least a mash for producing shochu containing yeast, a fermentation raw material and water, a desired effect can be achieved even when any of the mashes is subjected to the above-described heat shock treatment.

The shochu yeast used in the present invention typically includes Kagoshima yeast, Miyazaki yeast, and association shochu yeast. Thus, the desired effect can be achieved in any case as long as it is yeast used for the production of shochu. The heat shock treatment for the yeast contained in the mash in the present invention can be performed by any heat treatment method that satisfies the above-mentioned conditions for accumulating a large amount of heat shock protein. Examples of such a heat treatment method include indirect heating using a warm bath or a plate heater, and direct heating using a hot plate or dry bath.

Hereinafter, the process of reaching the present invention will be described. The present inventors investigated the factors that affect the glycerol-producing ability of yeast in shochu moromi because glycerol in shochu moromi affects the flavor of shochu (Japanese Patent Application Laid-Open No. H7-115963). As a result, it was found that citric acid, which is relatively large in shochu mash, affected the glycerol-producing ability of yeast. The mechanism of high glycerol production by citric acid in yeast is not clear, but various papers suggest that osmotic stress is currently responsible. By the way, it is known that the growth of a microorganism subjected to a heat shock treatment is temporarily suppressed by heat stress, and a protein called heat shock protein is accumulated in the cells. This phenomenon is common not only to microorganisms but also to mammalian cells, and various studies have been made to elucidate the mechanism of protein regulation against stress.

For example, regarding the heat shock of yeast, Wa
Toson et al. (K. Watsonet al; Bio)
technology. Letter, 5,683-688
(1983)) report that heat shock significantly increased the ethanol tolerance of the genus Saccharomyces. Also, Attfield
d et al. (PD Attfield, et al; FEB
S Letter, 225, 259-263 (198
7)) reports that trehalose in yeast increased in response to heat shock. Alternatively, also see Kaul et al.
C. Kaul, et al; Cell Mol Bio
1, 38, 135-143 (1992)) reported that cryoprotection was obtained by heat shock.
a et al. (S. Nakagawa, et al; Biosc
i. Biotech. Biochem. , 58, 207
7-2079 (1994)) reported that the heat shock treatment enhanced the freezing resistance. The present inventors have reported from the above-mentioned report that heat shock contributed to the acquisition of freezing tolerance in yeast, the relationship between heat shock treatment and glycerol involved in osmotic pressure regulation in yeast cells, that is, heat shock treatment was It was speculated that there might be an action to promote glycerol-producing ability. There have been no reports on such perspectives so far.

Based on the above presumption, the present inventors conducted the experiments described below, and obtained the knowledge described in each experiment from the results of each experiment. The present invention has been completed based on those findings.

[0017]

[Experiment 1] 2 wt. % Glucose, 0.67 wt. Pre-cultured Kagoshima shochu yeast was inoculated into a 100 ml medium containing 100% yeast nitrogen base (w / o amino acid) and cultured at 27 ° C with shaking. Six hours after inoculation, 7
The mixture was rapidly heated to 45 ° C. in a 0 ° C. constant temperature bath. When the temperature reached 45 ° C., the mixture was transferred to a 45 ° C. constant temperature bath and subjected to a heat shock treatment for 1 hour while stirring. After the treatment, the mixture was rapidly cooled to 27 ° C, and cultured again with shaking at 27 ° C for 4 days. The glycerol produced by the yeast and the glucose consumed were determined by the HPLC method (Jukyo, 89, (9), 726-731 (1994)).
And the growth of yeast was expressed by absorbance at 660 nm.
FIG. 2 shows the obtained results. As is clear from FIG.
Heat shock treatment temporarily reduced glucose consumption, growth and glycerol production, but ultimately glucose was completely consumed and growth was about the same as non-heat treated. However, glycerol increased nearly 20% over non-heat treatment, indicating that heat shock treatment increased glycerol production in yeast.

[0018]

[Experiment 2] Generally, it is said that heat shock treatment is effective against logarithmic cells, but if it is applied to brewing, it is necessary to have an effect that lasts for a long period of time. This experiment was performed from this viewpoint. 10 ml of YEPD medium (2 wt.% Glucose, 2 wt.% Polypeptone,
1 wt. % Shochu yeast strain BAW-6 (formerly Microtechnical Laboratories No. 1287) in the log phase (cultured for 12 hours) and stationary phase (cultured for 36 hours) precultured at 27 ° C.
No. 1) A culture solution containing bacterial cells was rapidly added to a 70 ° C.
Heat to 5 ° C, and when the culture reaches 45 ° C,
C., transferred to a constant temperature bath at 10 ° C., further treated for 10 minutes with stirring, rapidly cooled to 27 ° C., and further cultured for 24 hours at 27 ° C. for the culture solution containing the yeast cells in the logarithmic phase. Immediately with respect to the culture solution containing the body, 1 ml of each culture solution was added to 100 ml of YEPD medium (10 w
t. % Glucose, 2 wt. % Polypeptone, 1 wt.
% Yeast extract) and allowed to stand still at 30 ° C for 4 days. Glycerol produced by yeast was analyzed by HPLC method.

As a result, as shown in Table 1, the glycerol-producing ability was increased by about 10% by heat shock treatment of both the log phase and the stationary phase yeast cells. From these results, it was revealed that the time of heat shock treatment had little effect on glycerol production of yeast, and that the effect of heat shock treatment on the promotion of glycerol production by yeast was continued by subculture in a synthetic medium. Was.

[0020]

[Experiment 3] The purpose of this experiment was to examine the relationship between the glycerol production of yeast and the heat shock treatment temperature. 10m
1 YEPD medium (2 wt.% glucose, 2 wt.%
Polypeptone, 1 wt. % Yeast extract) in a stationary tube (cultured for 36 hours) pre-incubated at 27 ° C. in a test tube containing a culture solution containing shochu yeast strain BAW-6 (formerly No. 12871). Four tubes were prepared and rapidly heated to predetermined temperatures of 35 ° C., 40 ° C., 45 ° C., and 50 ° C. in a constant temperature bath of 70 ° C., respectively, and when each culture reached the predetermined temperature, Was transferred to each of the thermostats set at the above-mentioned predetermined temperature, treated for 10 and 20 minutes while stirring, rapidly cooled to 27 ° C., and 1 ml of each culture was added to 100 ml of YEPD medium (10 wt.% Glucose, 2 wt. % Polypeptone and 1 wt.% Yeast extract), and cultivated at 30 ° C. for 4 days. Glycerol produced by yeast was analyzed by HPLC method.

As a result, as shown in Table 2, the effect of promoting glycerol production was greatest at 45 ° C., and was also effective at 50 ° C. Even at 40 ° C., glycerol production increased, with 5% for 10 minutes and about 10% for 20 minutes
Increased. However, as a result of the significant difference test, no significant difference was observed in the treatment for 10 minutes. Further, the treatment at 35 ° C. showed almost no effect.

[0022]

[Experiment 4] A shochu brewing test on a flask scale was attempted. The mixing was performed according to the method shown in Table 3. The primary preparation was a BAW-6 strain (formerly Microtechnical Laboratories 12871) that had been pre-cultured in 100 g of koji barley and 120 ml of water at 30 ° C for 2 days.
No. 4) were prepared and fermented at 25 ° C. for 5 days. Next, secondary charging was performed for each mash. That is, 200 g of steamed wheat and 330 ml of water were added to each of the mashes produced in the primary preparation,
For 10 days to obtain four secondary moromi. The heat shock treatment for moromi was performed by the following method. That is, each of the primary mashes on the second day is rapidly heated to a predetermined temperature of 35 ° C., 40 ° C., 45 ° C., and 50 ° C. in a constant temperature bath of 70 ° C., and each mash reaches the predetermined temperature. At that time, each mash was transferred to each thermostat set to the predetermined temperature, and treated for 30 minutes while stirring,
It was quenched to 25 ° C. and subjected to fermentation again. The alcohol concentration and the glycerol concentration in each of the thus obtained secondary mashes were analyzed by the flotation method (Notes by the National Tax Agency) and the HPLC method. As a result, as shown in Table 4, the glycerol concentration was highest in the 45 ° C. treatment,
6.81 g / l and then 6.68 g / l at 50 ° C. These all increased 10-12% over the control using unheated moromi. But 35 ° C
Had no effect.

[0023]

[Experiment 5] A shochu brewing test on a flask scale was attempted. The mixing was performed according to the method shown in Table 3. The primary preparation was a BAW-6 strain (formerly Microtechnical Laboratories 12871) that had been pre-cultured in 100 g of koji barley and 120 ml of water at 30 ° C for 2 days.
4), and prepare each of them at 25 ° C for 5
Fermented for days. Then, for each moromi, 2
The next preparation was performed. That is, 200 g of steamed wheat and 330 ml of water were added to each mash obtained in the primary preparation,
Fermentation at 25 ° C. for 10 days resulted in four secondary mashes.
The heat shock treatment for moromi was performed by the following method. That is, each of the second moromi on the second day was heated to 70 ° C.
Is rapidly heated to a predetermined temperature of 35 ° C., 40 ° C., 45 ° C., and 50 ° C. in a constant temperature bath, and when each mash reaches the predetermined temperature, each mash is set to the predetermined temperature. After being transferred to each of the thermostats and treated with stirring for 60 minutes, the mixture was rapidly cooled to 25 ° C. and subjected to fermentation again. The alcohol concentration and glycerol concentration in each secondary mash thus obtained were determined by the flotation method and HPLC, respectively.
Analysis. As a result, as shown in Table 5, the treatment at 45 ° C. was the highest, at 6.46 g / l, and then 6.3 at 50 ° C.
It became 5 g / l. These all increased 4-6% over the control using unheated mash. However, the treatment at 35 ° C. had no effect.

[0024]

[Experiment 6] A shochu brewing test on a flask scale was attempted. The mixing was performed according to the method shown in Table 3. The primary preparation was a BAW-6 strain (formerly Microtechnical Laboratories 12871) that had been pre-cultured in 100 g of koji barley and 120 ml of water at 30 ° C. for 2 days.
No. 4) were prepared and fermented at 25 ° C. for 5 days. Next, secondary charging was performed for each mash. That is, 200 g of steamed wheat and 330 ml of water were added to the moromi on the 5th day produced in the primary preparation,
Fermentation at 5 ° C. for 10 days resulted in four secondary mashes. The heat shock treatment for moromi was performed by the following method. That is, each of the primary moromi on the second day was heated to 70 ° C.
In a constant temperature bath of 35 ° C., 40 ° C., 45 ° C., and 50 ° C., each is rapidly heated to a predetermined temperature, and when each mash reaches the predetermined temperature, each mash is brought to the predetermined temperature. Transfer to each set thermostat, and stir while stirring.
After treatment for 0 minutes, the mixture was quenched to 25 ° C. and fermented again.
Next, the second moromi on the second day was treated with the first moromi in a 70 ° C constant temperature bath at the same predetermined temperature, that is, 35 ° C.
The mash is rapidly heated to a temperature of 40 ° C., 45 ° C., and 50 ° C., respectively, and when each mash reaches the predetermined temperature, each mash is transferred to each thermostat set at the predetermined temperature and stirred. After the treatment for 60 minutes, the mixture was rapidly cooled to 25 ° C. and subjected to fermentation again. The alcohol concentration and glycerol concentration in each of the thus obtained secondary mashes were analyzed by the floating method and the HPLC method, respectively. As a result, as shown in Table 6, the 45 ° C. treatment was the highest,
7.29 g / l and then at 50 ° C. 7.17 g / l. These all increased 18-20% over the control using unheated mash. But 35 ° C
Had no effect. The present inventors have completed the present invention according to the above circumstances.

[0025]

EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples.

Example 1 Saccharomyces purely cultured as yeast
S. cerevisiae BAW-6 strain
), And barley (70% refined) was used as a raw material to produce barley shochu by the method described below. Preculture of yeast: The yeast (BAW-6 strain) was added to 1 L of 2
wt. Preculture was performed at 30 ° C. for 2 days in a% YEPD medium. Production of barley koji: 30 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, allowed to cool to 25 ° C, and barley 1k
Inoculated with 1 g of seed koji (shochu white koji) per g, 38
℃, relative humidity (RH) 95% for 24 hours, 32 ° C, RH
After culturing at 92% for 20 hours, barley koji was obtained. Preparation of steamed barley: 60 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, and allowed to cool to 25 ° C. to obtain steamed barley.

In the primary preparation, yeast pre-cultured was added to the above barley koji, and 36 L of water was further added to obtain primary mash. Ferment the obtained primary moromi for 5 days (first stage fermentation)
Attached. During the fermentation process of the primary mash, the primary mash was subjected to a heat shock treatment by the method described below. Then, in the second preparation, the first moromi finished the first stage fermentation,
The above-mentioned steamed wheat and 100 L of water were added to obtain secondary moromi. The obtained secondary moromi was subjected to fermentation (second stage fermentation) for 10 days. The temperature course of the whole fermentation process excluding the heat shock treatment was as shown in FIG. Finished the second stage fermentation 2
The next moromi was subjected to simple distillation by a conventional method to obtain shochu. The heat shock treatment for the primary mash was performed by the following method. That is, on the second day after the start of the first-stage fermentation, the primary mash was rapidly heated to 45 ° C using a tube-type sterilization tester (RMS-3-T manufactured by Hisaka Seisakusho), and then heated to 45 ° C. To another tank maintained at
The treatment was carried out for 60 minutes with stirring at a temperature of 5 ° C. The heat-shocked primary mash was quenched to 23 ° C. using the tube-type sterilization tester, and then the primary mash was subjected to the heat shock treatment.
Return the next moromi to the first fermentation step described above,
It was subjected to the second stage of fermentation.

[0027]

Comparative Example 1 Shochu was obtained in the same manner as in Example 1 except that the primary moromi was not subjected to the heat shock treatment in Example 1.

[0028]

[Evaluation] The glycerol concentration and the ethanol concentration of the secondary mash obtained in Example 1 and Comparative Example 1 were examined by an HPLC method and a flotation method, respectively. Table 7 shows the obtained results. From the results shown in Table 7, it is understood that the glycerol concentration of the moromi of Example 1 (the present invention) is clearly higher than the glycerol concentration of the moromi of Comparative Example 1 (conventional shochu production method). Example 1
For each of the shochu spirits obtained in Comparative Example 1, the sensory test was performed by adjusting the alcohol content to 25%. The sensory test was conducted by a panel of 20 panelists using a five-point evaluation method for aroma, taste, and total (1: excellent, 3: acceptable,
5: unacceptable). Table 8 shows the results. From the results of the sensory tests shown in Table 8, it is understood that the shochu obtained in Example 1 is superior to the shochu obtained in Comparative Example 1 in all of the aroma, taste, and overall.

[0029]

Example 2 Saccharomyces purely cultured as yeast
S. cerevisiae BAW-6 strain
), And barley (70% refined) was used as a raw material to produce barley shochu by the method described below. Preculture of yeast: The yeast (BAW-6 strain) was added to 1 L of 2
wt. Preculture was performed at 30 ° C. for 2 days in a% YEPD medium. Production of barley koji: 30 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, allowed to cool to 25 ° C, and barley 1k
Inoculated with 1 g of seed koji (shochu white koji) per g, 38
℃, relative humidity (RH) 95% for 24 hours, 32 ° C, RH
After culturing at 92% for 20 hours, barley koji was obtained. Preparation of steamed barley: 60 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, and allowed to cool to 25 ° C. to obtain steamed barley.

In the primary preparation, yeast pre-cultured was added to the above barley koji, and 36 L of water was further added to obtain primary moromi. Ferment the obtained primary moromi for 5 days (first stage fermentation)
Attached. Next, in the second preparation, the above-mentioned steamed wheat and 100 L of water were added to the first moromi after the first-stage fermentation to obtain a second moromi. The obtained secondary moromi is fermented for 10 days (2
Stage fermentation). During the fermentation of the secondary mash (second stage fermentation), the secondary mash was subjected to a heat shock treatment by the method described below. The temperature course of the whole fermentation process excluding the heat shock treatment was as shown in FIG. The secondary mash after the second stage of fermentation was subjected to simple distillation by a conventional method to obtain shochu. The heat shock treatment for the secondary mash was performed by the following method. That is, on the second day after the start of the second-stage fermentation, the secondary mash was rapidly heated to 45 ° C using the tube-type sterilization tester, and then heated to 45 ° C.
Was sent to another tank maintained at a temperature of 45 ° C., and treated for 60 minutes with stirring at a temperature of 45 ° C. The temperature of the secondary mash thus subjected to the heat shock treatment was rapidly cooled to 30 ° C. by using the tube-type sterilization tester, and then the secondary mash was returned to the above-described second-stage fermentation step, and again to the second-stage fermentation step. Fermented.

[0031]

Comparative Example 2 Shochu was obtained in the same manner as in Example 2 except that the second moromi was not subjected to the heat shock treatment in Example 2.

[0032]

[Evaluation] With respect to the secondary mash obtained in Example 2 and Comparative Example 2, the glycerol concentration and the ethanol concentration were examined by an HPLC method and a flotation method, respectively. Table 9 shows the obtained results. From the results shown in Table 9, it is understood that the glycerol concentration of the moromi of Example 2 (the present invention) is clearly higher than the glycerol concentration of the moromi of Comparative Example 2 (conventional shochu production method). Example 2
For each of the shochu spirits obtained in Comparative Example 2, the sensory test was performed by adjusting the alcohol content to 25%. The sensory test was conducted by a panel of 20 panelists using a five-point evaluation method for aroma, taste, and total (1: excellent, 3: acceptable,
5: unacceptable). Table 10 shows the results. Table 10
It can be understood from the results of the sensory tests shown in the above that the shochu obtained in Example 2 is superior to the shochu obtained in Comparative Example 2 in all of the aroma, taste, and overall.

[0033]

Example 3 Saccharomyces purely cultured as yeast
S. cerevisiae BAW-6 strain
), And barley (70% refined) was used as a raw material to produce barley shochu by the method described below. Preculture of yeast: The yeast (BAW-6 strain) was added to 1 L of 2
wt. Preculture was performed at 30 ° C. for 2 days in a% YEPD medium. Production of barley koji: 30 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, allowed to cool to 25 ° C, and barley 1k
Inoculated with 1 g of seed koji (shochu white koji) per g, 38
℃, relative humidity (RH) 95% for 24 hours, 32 ° C, RH
After culturing at 92% for 20 hours, barley koji was obtained. Preparation of steamed barley: 60 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, and allowed to cool to 25 ° C. to obtain steamed barley.

In the primary preparation, yeast pre-cultured was added to the above barley koji, and 36 L of water was further added to obtain primary moromi. Ferment the obtained primary moromi for 5 days (first stage fermentation)
Attached. In the first stage fermentation process of the primary moromi,
The next moromi was heat shocked by the method described below. 2
In the next preparation, the above-mentioned steamed barley and 100 L of water were added to the primary moromi after the first-stage fermentation to obtain a secondary moromi.
The obtained secondary moromi was subjected to fermentation (second stage fermentation) for 10 days. During the fermentation of the secondary mash (second stage fermentation), the secondary mash was subjected to a heat shock treatment by the method described below. The temperature course of the whole fermentation process excluding the heat shock treatment was as shown in FIG. The secondary mash after the second stage of fermentation was subjected to simple distillation by a conventional method to obtain shochu.
The heat shock treatment for the primary and secondary mash was performed by the following method. The heat shock treatment for the primary mash was performed as follows. That is, on the second day after the start of the first stage fermentation, the primary mash was rapidly heated to 45 ° C using the tube sterilization tester, and then sent to another tank maintained at a temperature of 45 ° C. , 45 ° C
At 60 ° C. for 60 minutes with stirring. The heat-shocked primary mash is rapidly cooled to 23 ° C. using the tube-type sterilization tester, and then the primary mash is returned to the first fermentation step described above, and then returned to the first stage. Subjected to eye fermentation. The heat shock treatment for the secondary mash was performed as follows. That is, on the second day after the second stage fermentation, the secondary mash was rapidly heated to 45 ° C. using the tube-type sterilization tester, and then heated to 45 ° C.
The solution was sent to another tank maintained at a temperature of 45 ° C., and treated for 60 minutes with stirring at a temperature of 45 ° C. The temperature of the secondary mash thus subjected to the heat shock treatment is rapidly cooled to 30 ° C. using the tube-type sterilization tester, and then the secondary mash is returned to the above-described second-stage fermentation step. For fermentation.

[0035]

Comparative Example 3 The primary moromi and the secondary moromi were not subjected to the heat shock treatment in Example 3, except that
Shochu was obtained in the same manner as in Example 3.

[0036]

[Evaluation] With respect to the secondary mash obtained in Example 3 and Comparative Example 3, the glycerol concentration and the ethanol concentration were examined by an HPLC method and a flotation method, respectively. Table 11 shows the obtained results. From the results shown in Table 11, it is understood that the glycerol concentration of the moromi of Example 3 (the present invention) is clearly higher than the glycerol concentration of the moromi of Comparative Example 3 (conventional shochu production method). Example 3
The sensory test was performed on each of the shochu spirits obtained in Comparative Example 3 by adjusting the alcohol content to 25%. The sensory test was conducted by 20 panelists,
5-point evaluation method for taste and overall (1: excellent, 3: acceptable, 5:
(Impossible). Table 12 shows the results. From the results of the sensory tests shown in Table 12, it can be understood that the shochu obtained in Example 3 is superior to the shochu obtained in Comparative Example 3 in all of the aroma, taste, and overall.

[0037]

Example 4 Saccharomyces purely cultured as yeast
S. cerevisiae BAW-6 strain
), And barley (70% refined) was used as a raw material to produce barley shochu by the method described below. Preculture of yeast: The yeast (BAW-6 strain) was added to 1 L of 2
wt. Preculture was performed at 30 ° C. for 2 days in a% YEPD medium. Production of barley koji: 30 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, allowed to cool to 25 ° C, and barley 1k
Inoculated with 1 g of seed koji (shochu white koji) per g, 38
℃, relative humidity (RH) 95% for 24 hours, 32 ° C, RH
After culturing at 92% for 20 hours, barley koji was obtained. Preparation of steamed barley: 60 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, and allowed to cool to 25 ° C. to obtain steamed barley.

In the primary preparation, yeast pre-cultured was added to the above barley koji, and 36 L of water was further added to obtain primary moromi. The obtained primary moromi was subjected to 5 days of fermentation (first stage fermentation). Next, in the secondary preparation, the steamed wheat and 100 L of water were added to the primary mash after the first-stage fermentation, and heat shock treatment was immediately performed by the method described below to obtain a secondary mash. The obtained secondary moromi was subjected to fermentation for 10 days (second stage fermentation). The temperature course of the whole fermentation process excluding the heat shock treatment was as shown in FIG. The secondary mash after the second stage of fermentation was subjected to simple distillation by a conventional method to obtain shochu. The heat shock treatment in the secondary charging step was performed by the following method. That is, the above 1
When the above-mentioned steamed wheat and 100 L of water were added to the first moromi after the first stage fermentation to obtain the second moromi,
Immediately, the secondary mash was quickly heated to 45 ° C. using a tube-type sterilization tester (RMS-3-T manufactured by Hisaka Seisakusho) and then sent to another tank maintained at a temperature of 45 ° C.
Treated with stirring at a temperature of 60 ° C. for 60 minutes. The heat-shocked secondary mash was quenched to 23 ° C. using the tube-type sterilization tester.
Return the next moromi to the second fermentation step described above,
It was subjected to the second stage of fermentation.

[0039]

Comparative Example 4 A shochu was obtained in the same manner as in Example 4, except that the heat shock treatment was not performed on the secondary mash in the secondary preparation step of obtaining the secondary mash.

[0040]

[Evaluation] With respect to the secondary mash obtained in Example 4 and Comparative Example 4, the glycerol concentration and the ethanol concentration were examined by the HPLC method and the floating method, respectively.
Table 13 shows the obtained results. From the results shown in Table 13, it is understood that the glycerol concentration of the moromi of Example 4 (the present invention) is clearly higher than the glycerol concentration of the moromi of Comparative Example 4 (conventional shochu production method). Example 4
For each of the shochu spirits obtained in Comparative Example 4, the sensory test was performed by adjusting the alcohol content to 25%. The sensory test was conducted by 20 panelists,
5-point evaluation method for taste and overall (1: excellent, 3: acceptable, 5:
(Impossible). Table 14 shows the results. From the results of the sensory test shown in Table 14, it is understood that the shochu obtained in Example 4 is superior to the shochu obtained in Comparative Example 4 in all of the fragrance, taste, and overall.

[0041]

Example 5 Saccharomyces purely cultured as yeast
S. cerevisiae BAW-6 strain
), And barley (70% refined) was used as a raw material to produce barley shochu by the method described below. Preculture of yeast: The yeast (BAW-6 strain) was added to 1 L of 2
wt. Preculture was performed at 30 ° C. for 2 days in a% YEPD medium. Production of barley koji: 30 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, allowed to cool to 25 ° C, and barley 1k
Inoculated with 1 g of seed koji (shochu white koji) per g, 38
℃, relative humidity (RH) 95% for 24 hours, 32 ° C, RH
After culturing at 92% for 20 hours, barley koji was obtained. Preparation of steamed barley: 60 kg of barley was absorbed in 40% (W / W), steamed for 40 minutes, and allowed to cool to 25 ° C. to obtain steamed barley.

In the primary preparation, yeast pre-cultured was added to the above barley koji, and 36 L of water was further added to obtain primary moromi. The obtained primary mash was immediately heat-shocked by the method described below. The heat-shocked primary mash was subjected to a 5-day fermentation (first-stage fermentation). Then, in the second preparation, the first moromi finished the first stage fermentation,
The above steamed barley and 100 L of water were added to obtain secondary moromi. The obtained secondary moromi was subjected to fermentation for 10 days (second stage fermentation). The temperature course of the whole fermentation process excluding the heat shock treatment was as shown in FIG. The secondary mash after the second stage of fermentation was subjected to simple distillation by a conventional method to obtain shochu.
The heat shock treatment for the primary mash was performed by the following method. That is, the primary mash was rapidly heated to 45 ° C. using a tube-type sterilization tester (RMS-3-T manufactured by Hisaka Seisakusho), and then sent to another tank maintained at a temperature of 45 ° C. Treated with stirring at the temperature for 60 minutes. The heat-shocked primary mash was rapidly cooled to 23 ° C. using the tube-type sterilization tester, and then the primary mash was subjected to the first-stage fermentation step described above.

[0043]

Comparative Example 5 Shochu was obtained in the same manner as in Example 5 except that the heat shock treatment was not performed on the primary mash.

[0044]

[Evaluation] With respect to the secondary mash obtained in Example 5 and Comparative Example 5, the glycerol concentration and the ethanol concentration were examined by an HPLC method and a floating method, respectively.
Table 15 shows the obtained results. From the results shown in Table 15, it is understood that the glycerol concentration of the moromi of Example 5 (the present invention) is clearly higher than the glycerol concentration of the moromi of Comparative Example 5 (conventional shochu production method). Example 5
For each of the shochu spirits obtained in Comparative Example 5, the sensory test was performed by adjusting the alcohol content to 25%. The sensory test was conducted by 20 panelists,
5-point evaluation method for taste and overall (1: excellent, 3: acceptable, 5:
(Impossible). Table 16 shows the results. From the results of the sensory tests shown in Table 16, it can be understood that the shochu obtained in Example 2 is superior to the shochu obtained in Comparative Example 2 in all of the aroma, taste, and overall.

As is clear from the results of Examples 1, 2, 3, 4, and 5, the use of heat-shocked moromi in the production of shochu increased the glycerol concentration in the moromi. It is understood that the flavor of the shochu obtained becomes rich, and the flavor can be easily improved according to the present invention as compared with the related art.

[0046]

[Table 1]

[0047]

[Table 2]

[0048]

[Table 3]

[0049]

[Table 4]

[0050]

[Table 5]

[0051]

[Table 6]

[0052]

[Table 7]

[0053]

[Table 8]

[0054]

[Table 9]

[0055]

[Table 10]

[0056]

[Table 11]

[0057]

[Table 12]

[0058]

[Table 13]

[0059]

[Table 14]

[0060]

[Table 15]

[0061]

[Table 16]

[0062]

According to the present invention, in the process of preparing mash consisting of yeast and other fermentation raw materials, and in the course of the fermentation step of subjecting the mash to fermentation, heat is introduced into the yeast cells contained in the mash. By heat-shocking the moromi to such an extent that a considerable amount of shock protein is accumulated,
Production of glycerol in moromi is increased, and shochu with a richer flavor than before can be produced.

[Brief description of the drawings]

FIG. 1 is a diagram showing a region of a heat shock process based on a relationship between time and temperature in the present invention.

FIG. 2 is a graph showing changes over time in growth, glucose consumption, and glycerol production of yeast by heat shock treatment.

FIG. 3 is a graph showing the temperature course of fermentation in Examples 1, 2, 3, 4 and 5.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Kiyoshi Ogawa 223-1 Yamamoto, Yamagata, Usa-shi, Oita Sanwa Sake Co., Ltd. (56) References Microbiology, 141, p. 687-694, 1995 (58) Fields investigated (Int. Cl. ⁷ , DB name) C12G 1/00-3/14 C12C 1/00-13 / 10 JICST file (JOIS) BIOSIS / WPI (DIALOG)

Claims (6)

(57) [Claims] 1. A fermentation step of obtaining mash consisting of yeast and other fermentation raw materials, a fermentation step of subjecting the mash to fermentation, and a distillation step of subjecting the mash subjected to fermentation in the fermentation step to distillation. In the method for producing shochu, a significant amount of heat shock protein accumulates in the cells of yeast in the mash at least at a temperature of 40 ° C. of the moromi obtained in the preparation step or the mash in the fermentation process of the fermentation step. A method for producing shochu, comprising subjecting the shochu to a heat shock treatment as described above. 2. The method for producing shochu according to claim 1, wherein the heat shock treatment is carried out under conditions in which a large amount of heat shock protein is accumulated in the cells of the yeast without killing the yeast in the mash. . 3. The mash obtained in the charging step is a mixture comprising at least the yeast and the koji or a mixture obtained by subjecting the mixture to fermentation and then adding at least a main raw material for fermentation. 3. The method for producing shochu according to 2. 4. The method for producing shochu according to claim 1, wherein the fermentation step is performed by a multi-stage fermentation method in which the fermentation step is performed a plurality of times. 5. The method according to claim 4, wherein the heat shock treatment is performed on one or more of the mash obtained in each preparation step and the mash in the fermentation process in each fermentation step in the multi-stage fermentation method. Shochu manufacturing method. 6. The mash obtained in the first charging step,
6. The method for producing shochu according to claim 5, wherein the mixture is at least a mixture of the yeast and the koji, and the mash obtained in the subsequent preparation step is obtained by subjecting the mixture to fermentation and then adding at least a main material for fermentation. .