CN1227867A - Glutinous rice koji, method for producing the same and use thereof - Google Patents
Glutinous rice koji, method for producing the same and use thereof Download PDFInfo
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Abstract
The invention relates to a glutinous rice koji which is obtained by roasting glutinous rice followed by adding water to the roasted rice, steaming it and then subjecting it to conventional koji manufacturing process.
Description
The present invention relates to the glutinous rice glutinous rice koji that koji obtains after special processing, its manufacture method and purposes.
Mi Qu (aspergillus tubigensis is bred the product when generating enzyme on smart rice) is a kind of raw material of making drinks such as pure mellow wine, liquor, sweet wine, beans sauce and brewageing food flavouring, after other auxiliary materials (extension raw material) (raw material that uses under the rice steam treatment condition) outside the Mi Qu mix, through brewageing and/or ageing, the complete and delicious local flavor of flavor will be spawned.In addition, rice Qu Benshen from digestion product and Digestive system, the peculiar flavour that also has institutes such as food flavouring and spices not produce is so Mi Qu is used widely outside the field of brewageing as the food raw material of the high-quality pure mouthfeel of formation.
The general known method of making Mi Quzi is, after non-sticky rice peeling made polished rice, washes rice, dipping and draining, carry out steam treatment (steaming rice), cooling and inoculation and (on bent raw material, inoculate Mi Quzi, after promptly aspergillus tubigensis being carried out pure cultivation, culture is fully scattered, mixes) koji [" food flavouring spice topical reference book " on July 15th, 1991 (the first version first impression), (strain) is towards the distribution of storehouse bookstore, the 309th page].In addition, also know polished rice is made the method (spy opens flat 2-79965 communique) that water, koji were fried, added in roasting after the polished rice, so general method is to use polished rice as the raw material of making Mi Qu.
On the other hand, family, the river initial stage with regard to the record of useful glutinous rice koji [on March 1st, 1978, (strain) is ground into society's distribution, the careful youth prison of Ban Kou is repaiied, " japanese wine history-wine make り step body と research-" (second impression), the 575th page].
People know, compare with polished rice, and glutinous rice is coming in the filtering wine (under the situation at sweet wine, with the material that forms in Mi Qu and glutinous rice adding ethanol that steamed or the liquor) the more character of readily digested is arranged.Be conceived to this character, for improving utilization ratio of raw materials, it is that raw material is made glutinous rice koji that people attempt with glutinous rice.Therefore, the glutinous rice tackiness that well-established law steams after the rice is strong, becomes lumps in the aspergillus inoculation when setting about koji, is difficult to actual koji.
People have proposed some and have reduced to steam the adhesive method of glutinous rice, for example will flood rice and coat steam treatment process (special public clear 49-22715 communique) behind the release agents such as a Semen Maydis powder, defatted soyflour, and with after the glutinous rice steam treatment, placed about 24 hours down in 5～10 ℃ on frontier defense sealing part evaporation limit, perhaps placed 5～6 hours down, carry out the method (special public clear 58-7276 communique) of freeze-thaw then at 5～10 ℃.But these methods need coat new processes such as release agent and freezing steaming rice and use isolated plant for this reason, problems such as complicated operationization occur.
After this someone proposes, make the suction of smart glutinous rice short period of time after, moisture content is controlled at 25～35w/w% in the rice with steaming after the steam treatment, alleviates with this and steams glutinous rice tackiness (spy opens flat 7-231774 communique).When this method is no more than 35w/w% when steaming rice moisture content, though neither use release agent, do not need new device yet, and can also be actually used in the manufacturing of glutinous rice koji, but the problem that still exists the mycelia of glutinous rice koji can not enter glutinous rice (engulfing growth) grain of rice inside fully in grain of rice inside.
People generally know that, (35～40w/w%) time, the polished rice Qu Jinhang that obtains solubleness when digestion increases, and can improve raw material availability [on March 25th, 1986 of polished rice song when steaming polished rice water content height in the mould process of koji, association's distribution is brewageed by (wealth) Japan, English is also write in the village, " Qu " (first version), the 252nd page], but in aforesaid method, when water content surpassed 35w/w% in steaming glutinous rice, the tackiness of steaming glutinous rice strengthened, and hindered the koji operation to carry out.
Although high-quality, low price glutinous rice koji are had great demand, do not find yet at present at quality and the strategy that can both fully satisfy the demand economically.
In view of this present situation, the object of the invention is to provide a kind of quality good, the high glutinous rice koji of solubleness when digesting certainly, and the abundant diet product of taste that use this glutinous rice koji to make.
Briefly say, first among the present invention invention relate to the glutinous rice roasting fry handle after, add water and steam treatment, the glutinous rice koji of making by well-established law; The manufacture method that second invention relates to glutinous rice koji adds water and steam treatment after it is characterized in that the glutinous rice roasting is fried, and presses the well-established law koji; The 3rd invention relates to the abundant diet product of taste of the glutinous rice koji manufacturing of using first invention.
The method of utilizing that the inventor etc. just make the method for glutinous rice koji and obtain glutinous rice koji is furtherd investigate, found that: after processing is fried in the glutinous rice roasting, add water and steam treatment, the glutinous rice koji quality height that obtains by the well-established law koji, use this glutinous rice koji can access the abundant diet product of taste, thereby finished the present invention.
Below specify the present invention.
Said glutinous rice among the present invention at first is meant the rice that belongs to so-called glutinous rice kind.And glutinous rice both can be unpolished rice, also can be polished rice; And under the situation of polished rice, can suitably determine the refining degree of glutinous rice according to the application target that obtains song.The shape of glutinous rice can be round shaped grain rice shape or broken rice shape, but considers productive rate and operability in roasting stir-fry operation and the mould operation of koji, preferred round shaped grain rice.
Add water treatment (i.e. suction is handled) if before roasting fry to be handled, carry out glutinous rice, then bake in the stir-fry process or roasting parched rice treatment process in, rice can be broken very thin, callable rice amount reduces, and causes productive rate to reduce; In addition, rice also can be pulverized very carefully in the later koji operation, and the glutinous rice koji that obtains can not keep the shape of rice material.Therefore, be preferably in and add water treatment after roasting is fried.
Below test example 1 will describe the relation that whether adds before roasting is fried between water and the roasting parched rice degree of grinding in detail.
Test example 1
With commercially available glutinous rice (Shiga plumage two-fold, polished rice productive rate 90%) washes 20 minutes (promptly having carried out suction handles) flooded in the rice back in 13～15 ℃ of tap water rice, with without the rice (absorb water handle rice) of washing rice and dipping, [(strain) bamboo guiding principle is made institute to use calorifier respectively, the TSK-60N type] after baking stir-fry (hot blast) processing under 250 ℃, use sclerometer [the former making of (strain) rattan institute, KHT-20N type], measured the hardness (Kgf) of 19 roasting parched rice, as the rigidity of compression when (1mm/ second) (to every rice in the plane of diameter 5mm with the 1mm/ speed compression of second, the force of compression during broken rice).The glutinous rice hardness of doing to add water treatment before roasting is fried is shown among the table 1, and roasting fry before glutinous rice hardness through adding water treatment be shown among the table 2.
Before frying, table 1 roasting do not make to add the glutinous rice hardness (unit: Kgf) of water treatment
| The roasting stir-fry time (second) | ???0 | ??30 | ??60 | ??90 | ??100 | ??105 | ??120 | ??180 |
| Test portion is counted mean value standard deviation median max min | ???19 ???7.12 ???1.07 ???7.15 ???9.00 ???4.75 | ??19 ??6.14 ??1.69 ??6.45 ??8.45 ??3.15 | ??19 ??5.12 ??1.76 ??5.30 ??8.90 ??2.50 | ??19 ??3.62 ??1.04 ??3.45 ??5.95 ??2.05 | ??19 ??3.22 ??1.01 ??3.05 ??5.30 ??1.55 | ??19 ??3.05 ??1.07 ??3.00 ??5.80 ??1.35 | ??19 ??2.55 ??0.57 ??2.45 ??3.65 ??1.55 | ??19 ??2.41 ??0.56 ??2.30 ??3.35 ??1.20 |
Process added the glutinous rice hardness (unit: Kgf) of water treatment before table 2 roasting was fried
| The roasting stir-fry time (second) | ??60 | ??120 | ????125 | ??135 | ??150 | ??180 |
| Test portion is counted mean value standard deviation median max min | ??19 ??1.03 ??0.39 ??1.00 ??1.95 ??0.50 | ??19 ??1.20 ??0.47 ??1.10 ??2.30 ??0.55 | ????19 ????1.19 ????0.80 ????0.95 ????3.55 ????0.55 | ??19 ??1.09 ??0.41 ??1.00 ??2.05 ??0.50 | ??19 ??1.09 ??0.44 ??0.95 ??1.85 ??0.50 | ??19 ??1.25 ??0.41 ??1.40 ??1.80 ??0.50 |
In table 1 and table 2 data declaration, the glutinous rice hardness mean value of doing to add water treatment before roasting is fried is 2.41, is reduced to below 1.25 through the glutinous rice hardness mean value that adds water treatment before roasting is fried in contrast to this, becomes broken easily.Therefore, glutinous rice is not immersed in way in the water before frying with roasting for well.(operation is fried in roasting)
In the present invention, fry the method for handling with baking at first, as the pre-treating process of glutinous rice koji.
Fry the method for handling glutinous rice as roasting,,, with this heat is evenly passed to the method for glutinous rice, but be not specially limited on these modes Yi Bian the mode that the heat release container is rotated stirs Yi Bian glutinous rice is flowed in hot blast.No matter be that interrupter method or continuous processing can adopt, but in order under high-level efficiency, to obtain stay-in-grade roasting parched rice, preferred continuous processing.
Heating when roasting is fried both can utilize thermals source such as coal gas, electricity or oil, also can use ceramic heat producing element.Can supply with certain hot blast to glutinous rice.
Roasting stir-fry condition, it is suitable frying through several seconds～tenss' minute roasting under 100～400 ℃ of temperature, but compares with handling in the high-temperature zone, preferred cold zone (for example 100～190 ℃) is handled.Between high temperature, short time (for example 300 ℃, 30 seconds) though the efficient height fry is handled in roasting, afterwards add difficult suction and fragmentation easily in the water treatment operation.If baking stir-fry processing (for example 180 ℃, 5 minutes) than cost certain hour under the lesser temps, then roasting stir-fry glutinous rice is difficult for fragmentation.But the down long-time roasting of low temperature is fried and can be produced empyreuma, so for example roasting is fried temperature and is under 180 ℃ of situations under the temperature, roasting is fried about preferred several seconds～5 of treatment time minute.In a word, can be according to suitable treatment condition of selecting such as glutinous rice kinds.The roasting parched rice is when at high temperature placing, because of the influence of waste heat also can make physical properties change, so preferably adopt refrigerating work procedure such as air cooling in case of necessity.
Fry processing by roasting, starch αization in the glutinous rice, and in glutinous rice top layer generation thermally denature; So, having the viscosity of preventing in afterwards steam treatment operation and koji operation rises and forms the effect of agglomerate, it is porous that the glutinous rice tissue is become, thereby the netted mycelia of aspergillus tubigensis enters inner this advantageous effects of polished rice also can produce koji the time.
Roasting is fried a processing rice interior tissue and is become porous result, and water-absorbent is increased substantially.For example, be that 90% glutinous rice is immersed in 16 ℃ of water with water content 14.5w/w% and polished rice productive rate, water content is issued to balance at 37.5w/w%; Yet after 180 ℃ of roastings were fried 150 seconds, the moisture content of absorption can reach 44.0w/w% to the calorifier of use embodiment 1 with same rice.In order to improve the solubleness that obtains Mi Qu, only otherwise influence performance and the processing property of Mi Qu, steaming in the rice moisture content before the inoculation, high more (33～39w/w%) is good more, and preferred 35～38w/w% also can be water content in this scope of selection as improving one of means that roasting fries effect.Wherein, roasting is fried the back and is directly carried out the steaming rice of steam treatment without absorbing water, and broken rice property is poor during koji, and it is bent to can not get high-quality rice.(adding the water conservancy project preface)
Then add water (suction is handled) operation by well-established law.Water feeding method has: for example be immersed in and pull out after making it in the impregnating autoclave to absorb necessary amount moisture content, or add necessary water gaging in the Barrate type revolution that is added with rice material jar, make a jar rotation make it to absorb water on one side, perhaps add behind the water drying or the like method etc. again.
In addition, the water temp when adding water is not particularly limited, can be at normal temperatures (more than 20 ℃～below 40 ℃) carry out.But wish to adopt high temperature (40～50 ℃) when adding water roasting being fried the glutinous rice short period of time, and can adopt low temperature (10～20 ℃) when wishing to add water with the long period.
Be not particularly limited for adding treatment time of water, as long as can reach the moisture content homodisperse.(steam treatment operation)
The present invention carries out steam treatment after to roasting parched rice suction processing.Steam treatment not only can make roasting fry in the operation not the fully further αization of starch of αization, and can also make roasting fry the rice that becomes fragile in the operation to produce suitable tackiness, thereby improves the slake-durability of steaming meter.Its result can make glutinous rice koji, and then can also improve the solubleness of glutinous rice koji under the condition that keeps glutinous rice raw material shape.
Said steam treatment can be carried out according to well-established law, use to steam jar (container that the steam treatment raw material is used) and the continuous type steam treatment unit etc. that pressurizes, at normal pressure or add depress carry out in case of necessity between, 10～60 minutes steam treatment for example.
When glutinous rice band look, preferably carry out the short period of time steam treatment at low temperatures in order to suppress glutinous rice dyeing.(koji operation)
The koji operation both can adopt the bent case method of from ancient times continuing to use, and also can adopt mechanical koji method.Traditional method generally be with steaming rice with aspergillus tubigensis (planting bent) inoculation after, cultivation is 46 hours under 30～40 ℃ and 90% above relative humidity, still this is not particularly limited.
Use the bacterial classification of aspergillus tubigensis to be not particularly limited, generally can use Aspergillus (Aspergillus) (mainly containing aspergillus oryzae (Aspergillus oryzae), aspergillus niger (Aspergillus niger) and Aspergillus albicans (Aspergillus luchuensisvar.kawachii)), Rhizopus (Rhizopus) and red colouring agent for food, also used as a Chinese medicine to belong to the mould of (Monascus).Generally speaking, glutinous rice (polished rice productive rate 90%) was fried 5 minutes 180 ℃ of calorifier roastings of using in embodiment 1, in 100 parts of this roasting parched rice (moisture content 10w/w%), add 40 parts of water, absorbed water 60 minutes, after 100 ℃ of atmospheric steams are handled, cooling and inoculation (water content is 37.0% in the preceding steaming rice of inoculation) have prepared the glutinous rice koji of using by the well-established law koji, and moisture is 26w/w% (the present invention).In addition, with polished rice (polished rice productive rate 90%) wash rice and the dipping 1 hour after, draining 3 hours, 100 ℃ of following atmospheric steams were handled after 60 minutes, cool off and inoculate (steam before the inoculation water content is 35w/w% in the rice), prepared the polished rice song of using by the well-established law koji, moisture is 26w/w% (reference example).Table 3 shows the analysis numerical value of the rice (productive rate 90% of polished rice) that uses.In addition, 10 these Mi Quyu 50 ml waters of gram are mixed, carried out 24 hours from digestion trial under 55 ℃, table 4 shows the analytical results of resultant Digestive system (filtrate).
The analysis numerical value of table 3 rice material
| Glutinous rice | Polished rice | |
| Moisture content (w/w%) protein (w/w%) fat (w/w%) | ????12.3 ????7.0 ????0.9 | ????14.7 ????6.6 ????0.1 |
Table 4 is from the digestion trial result
| The present invention | Reference example | |
| PH acidity (0.1N sodium hydroxide ml/10ml) ammonia-state nitrogen (mg%, w/v) reducing sugar, with glucose meter (g%, w/v) solubleness (%) | 6.2 0.2 45 9.5 70 | 6.1 0.2 30 7.0 60 |
Solubleness is meant the numerical value (dry weight g is meant 105 ℃ of following 24 hours dried weight) of calculating according to following formula (1).
Solubleness={ 1-(the dry weight g of the dry weight g/ song of digestion back residue certainly) } * 100
Table 4 explanation is compared with the polished rice song of reference example, and glutinous rice koji solubleness of the present invention becomes component all high with solvability, and Digestive system carries out the presentation of results of sensory evaluation, and glutinous rice koji of the present invention has peculiar dense fragrance of glutinous rice and high-quality sweet taste.
Therefore, (I ば け) is good for glutinous rice koji of the present invention " dispersion ", do not have " surface tackiness ", it is a kind of high quality glutinous rice koji that can fully keep the raw material local flavor, not only can brew the dense sweet taste of glutinous rice, and compare with polished rice not perishable, so in brewageing operation the solubleness height, can improve product yield.
Said " dispersion " is meant the term that adopts when utilizing finger contact rice song to judge the bent soft or hard of rice and do the degree of wetting; And said " surface tackiness " be meant steam rice or rice curved surface moisture content too much, with holding when aspergillus tubigensis is inoculated the steaming rice of (spore of implanting the aspergillus bacterial classification on the raw grains material that steam treatment is crossed) or gone out song (song that the koji operation obtains after stopping) easily in state (on l0 1st, 1997 of adhering on hand, beach wine research association distribution, " change beach wine term collection ").
Below with the example that is fabricated to of sweet wine, the auxiliary material (extension raw material) that uses among the present invention is described.
Auxiliary material during sweet wine is made can use glutinous rice or polished rice, but from the quality that obtains sweet wine and yield with glutinous rice for well.Use the shape of rice, can select granular or ground rice, granular rice can use unpolished rice and polished rice.
Glutinous rice and/or polished rice use as auxiliary material after processing and/or steam treatment are fried in roasting.Auxiliary material is baked under the situation of frying processing, both can before roasting is fried, suction handle, also can handle directly roasting without absorbing water and fry.Water sucting degree when suction is handled should suitably be selected water-intake rate, makes it to be between the 10-50w/w%, preferably is between the 25-40w/w%.Roasting stir-fry condition should be chosen under the 100-400 ℃ of temperature below several seconds to 2 hour.Under the situation about handling that do not absorb water before wherein roasting is fried and handled, roasting absorbs water and steam treatment after frying, and can improve thedegreeof, thereby preferred.Use this roasting to fry and handle the Mi Zuowei auxiliary material, compare as auxiliary material with using steam treatment rice, can obtain nitrogen content still less and protein be difficult for muddy sweet wine.
In addition, under the situation of steam treatment,, after under 100 ℃ of (normal pressure)-140 ℃ (pressurization) steam treatment 1-120 minute, make and steam rice according to using saturation steam behind traditional method dipping, the draining.
In the manufacturing processed of sweet wine of the present invention, fry to handle and/or the glutinous rice of steam treatment and/or polished rice also can use as auxiliary material adding after zymin and/or Mi Qu make it liquefaction in advance through roasting.
Be not particularly limited about liquifying method, can carry out according to traditional method, and both can adopt interrupter method, also can adopt continuous processing.Both can use zymin or Mi Qu separately, also can zymin and rice Qu Bingyong.
Can use the zymin that derives from animal, plant and microorganism as zymin, and the zymin that sweet wine of the present invention uses in making can be enumerated Ye Huamei preparation and Glucoamylase preperation.The Ye Huamei preparation can use Spitase CP-3 (the biochemical industry of Nagase (strain) system), Kokugen (big and change into (strain) system), Kleistase (big and change into (strain) system), the α-Dian Fenmei-800 (going up field chemical industry (strain) system) of moderate temperature type, and megathermal SpitaseHS (the biochemical industry of Nagase (strain) system), Termamyl (Novo (strain) system), Kleistase TS (big and change into (strain) system), Kokugen 20M (greatly with change into (strain) make) etc.Glucoamylase preperation can use Sunsuper-(Novo (strain) system), Sumizyme L (new Japanese chemical industry (strain) system), Uniase K (this society of (strain) Yakult system), Dabiase K-27 (the biochemical industry of Nagase (strain) system), Takarazyme PLS (the biochemical industry of Nagase (strain) system) etc.The Ye Huamei preparation can use separately, also can and use with Glucoamylase preperation.As other zymins, also can and use protease preparation, lipase preparation, cellulase preparation or hemicellulose zymin.
Use the diet product of glutinous rice koji of the present invention, so long as use the bent diet product of making of rice just to be not particularly limited usually, but become important factor, so can enumerate brewages such as pure mellow wine, liquor, Japan's mixing sweet wine (mixture of sweet wine and liquor), red wine (sweet wine of alkalescence), beans sauce, vinegar and fermented flavoring material owing to derive from the dense sweet taste and the texture of glutinous rice; Also be specially adapted in addition sweet wine, vinasse flood system vegetables, squeeze the juice, cake, rice and aquatic products processing product etc.In addition, the digest of rice Qu Benshen drying and freezing product, digestion certainly and isolate liquid that solid shape divides and the dry product of this digest and Digestive system etc. also is diet product of the present invention.
Wherein, said " sweet wine " is meant Mi Qu and steams glutinous rice and mix with ethanol or liquor, through the seasoning drinks of making after the certain hour saccharification." pure mellow wine " is meant that with rice, Mi Qu and water be raw material, by fermentation, filter the drinks obtain." liquor " is meant the drinks that saccharine materials such as starchy materials such as cereal, potato class and molasses are distilled out behind ethanol fermentation." beans sauce " is meant rice song or wheat koji is mixed with the soybean of boiling, add the food that salt and water by fermentation are made." fermented seasonings " is meant in the fermented liquid that makes equally with pure mellow wine and adds after Mi Qu and the sugar etc., make liquid equally with sweet wine, to wherein adding the condiment that salt is made." sweet wine " is meant and adds the congee shape food with sweet taste that the Mi Quhou saccharification is made in rice.And " vinasse flood the vegetables of system " is meant the food that places vinasse or sweet wine groove sealing to make vegetables and fish and shellfish.
[embodiment]
Below utilize embodiment further to specify the present invention, but the present invention is not subjected to the restriction of these embodiment at all.
Embodiment 1 (song)
Adopt the calorifier that uses in the test example 1, the glutinous rice of 150 gram polished rice productive rates 90% is added water after 180 ℃ roasting is fried 5 minutes down, atmospheric steam was handled 60 minutes, and glutinous rice is fried in the roasting that has obtained moisture content 38% after the cooling, this glutinous rice is inoculated with Aspergillus flavus with sweet wine, pressed well-established law koji (the present invention).In addition, with the water of 12 ℃ of water temperatures the same glutinous rice of 150 grams is washed rice, through 30 minutes dipping back drainings 3 hours, steam treatment and cooling back (steam meter in moisture content 34w/w%) inoculated, and presses well-established law koji (reference example 1).In addition, after employing bakes stir-fry equally and adds water treatment with the invention described above, without the direct koji of steam treatment (reference example 2).With regard to " dispersion " degree, the present invention is identical and even better with reference example 1, and " dispersion " of reference example 2 though good, but easier disintegration.
On the other hand, the feature of song of the present invention is, can breed the netted mycelia of aspergillus tubigensis on all surfaces of the grain of rice, and mycelia can fully be invaded grain of rice inside, and has good Qu Xiang.Can utilize sense organ that fragrance is compared evaluation after glutinous rice koji is divided into two parts.The song that the present invention, reference example 1 and reference example 2 make is respectively got 5 grams, get half for every part and put into 50 milliliters of Erlenmeyer flasks respectively, cover soft rubber ball and placed 10 minutes down, take off relatively Qu Xiang of soft rubber ball then in 20 ℃.The result shows, Qu Xiangzhong ester fragrance of the present invention and peculiar chestnut fragrance (at the bent retort roast chestnuts fragrance of making the later stage generation of rice) are stronger than reference example 1 and 2, can keep more Qu Xiang in glutinous rice inside.
Bent 10 grams of the various rice that obtains are mixed with 50 ml waters, carried out 24 hours from digestion trial under 55 ℃, the results are shown among the table 5.
Table 5 is from the digestion trial result
| The present invention | Reference example 1 | Reference example 2 | |
| PH acidity (0.1N sodium hydroxide ml/10ml) ammonia-state nitrogen (mg%, w/v) reducing sugar, with glucose meter (g%, w/v) solubleness (%) | ??6.2 ??0.2 ??45 ??9.5 ??70 | ????6.6 ????0.2 ????33 ????9.3 ????55 | ????6.7 ????0.2 ????48 ????5.6 ????34 |
Data declaration in the table 5, solubleness of the present invention become component to be better than reference example 1 and 2 with solvability, the sensory evaluation presentation of results of this Digestive system, and song of the present invention has distinctive dense fragrance of glutinous rice and high-quality sweet taste.For the solvability that causes from digestion, the present invention is 70%, and reference example 1 is 55%.The present invention can obtain dissolution rate and reach high resolution glutinous rice koji more than 60%.
Wherein obtain and the suitable aspergillus biomass of 1 gram song by measuring N-acetyl-glucosamine, song of the present invention is 9.6 milligrams, and the song of reference example 1 is 6.5 milligrams, and the present invention is 1.5 times of reference example 1.
Embodiment 2 (manufacturing of sweet wine)
Use the glutinous rice koji (the present invention) of embodiment 1 and common polished rice song (reference example) to make sweet wine.
The reinforced proportioning and the receipts amount of sweet wine are shown in Table 6, and use this moment bent enzymic activity to be shown among the table 7.In the reinforced proportioning of table 6 record, Mi Qu and auxiliary material rice are represented with the weight of polished rice.And, among the analysis numerical value that solid-liquid separation after 30 ℃ of ageing on the 40th obtains sweet wine is shown in table 8.In addition, also carried out sensory evaluation, it the results are shown among the table 9, compares with reference example, and sweet wine of the present invention has more strong fragrance and first-class sweet taste, and yield also is improved.
The reinforced proportioning of table 6 sweet wine
| The present invention | Reference example | |
| Glutinous rice koji (gram) polished rice song (gram) auxiliary material steams glutinous rice (gram) 99v/v% ethanol (milliliter) suction (milliliter) | ????150 ????-- ????750 ????210 ????290 | ????-- ????150 ????750 ????210 ????290 |
| Receipts amount sweet wine (milliliter) vinasse (gram) | ????1250 ????300 | ????1100 ????450 |
The enzymic activity of table 7 song
| Enzyme class (units/gram song) | The present invention | Reference example |
| The aspartic protease α-Dian Fenmei | ????8200 ????1500 | ????3500 ????1200 |
The analytical procedure that enzymic activity is formulated according to the Administration of State Bureau through fourth revision is explained the method for (1993) record and is measured.
Acid protease activity (pH3.0): under 40 ℃, after 60 minutes, develop the color and the suitable activity of 1 microgram tyrosine color, be decided to be 1 unit.
Alpha-amylase activity: represent that with 40 ℃ of 1w/v% Zulkovsky starch amounts (milliliter) of decomposing in 30 minutes 1 milliliter is 1 unit.
The analytical value of table 8 sweet wine
| The present invention | Reference example | |
| PH ammonia-state nitrogen (milligram %, w/v) full nitrogen (milligram %, w/v) reducing sugar (%, w/v) full sugar (%, w/v) | ????6.2 ????53 ????132 ????48 ????52 | ????6.1 ????24 ????62 ????46 ????51 |
The sensory evaluation of table 9 sweet wine
(★) from 0 point of fragrance difference, have 3 points of strong fragrance like that to image height level sweet wine.(★ ★) from distasteful 0 point, has 3 of dense sweet and refreshing local flavor like that to image height level sweet wine
| The present invention | Reference example | |
| Fragrance (★) taste (★ ★) comprehensive (★ ★ ★) | ????13 ????12 ????12 | ????9 ????10 ????9 |
The point.(★ ★ ★) from 0 point of weak flavor, punctuates and annotates to raciness and complete 3.
Data in the last table 9 are comprehensive points of five syndics.
Embodiment 3 (sweet wine)
Use the glutinous rice koji (the present invention) of embodiment 1 and common polished rice song (reference example), made sweet wine.The reinforced proportioning of sweet wine is shown among the table 10.Through having carried out sensory evaluation after 30 ℃ of ageing in following 40 days, the result shows that sweet wine of the present invention compares with reference example, and sweet taste improves, and has good local flavor (table 11).
The reinforced proportioning of table 10 sweet wine
| The present invention | Reference example | |
| Glutinous rice koji (gram) polished rice song (gram) steams glutinous rice (gram) water (milliliter) | ????100 ????-- ????500 ????400 | ??-- ??100 ??500 ??400 |
The sensory evaluation of table 11 sweet wine
(★) from 0 point of fragrance difference, have 3 points of strong fragrance like that to image height level sweet wine.(★ ★) from distasteful 0 point, has 3 of dense sweet and refreshing local flavor like that to image height level sweet wine
| The present invention | Reference example | |
| Fragrance (★) taste (★ ★) comprehensive (★ ★ ★) | ????11 ????13 ????12 | ????10 ????9 ????9 |
The point.(★ ★ ★) is from 0 point of weak flavor, to raciness and 3 full points.
Data in the last table 11 are comprehensively punctuating and annotating of five syndics.
Embodiment 4 (flooding salty beta vulgaris cruelly)
Use the glutinous rice koji (the present invention) of embodiment 1 and common polished rice song (reference example), made and flooded salty beta vulgaris (behind the white turnip salt marsh with peeling, flood flooding of stain with song and carbohydrate again and steep thing) cruelly.The stain koji bed proportioning of flooding of flooding salty beta vulgaris cruelly is shown among the table 12.
Table 12 floods the reinforced proportioning of salty beta vulgaris cruelly
| The present invention | Reference example | |
| The sweet wine (milliliter) that salt marsh ternip (gram) glutinous rice koji (gram) polished rice song (gram) warm water (milliliter) D-sorbite (gram) salt (gram) sodium glutamate (gram) disodium succinate (gram) aminoacids solution (milliliter) is commercially available | ??15000 ??1000 ??-- ??2000 ??3000 ??800 ??50 ??10 ??75 ??500 | ??15000 ??-- ??1000 ??2000 ??3000 ??800 ??50 ??10 ??75 ??500 |
Carried out sensory evaluation after flooding stain through 5 days, presentation of results of the present inventionly floods salty beta vulgaris cruelly and compares with reference example, is that have a first-class sweet taste senior flooded salty beta vulgaris cruelly.
Embodiment 5 (flooding the saury radish)
Use the glutinous rice koji (the present invention) of embodiment 1 and common polished rice song (reference example), made and flooded saury radish (the salt marsh saury is clipped between the pickled radish, steeps flooding of obtaining and steep thing with bent flooding again).The proportioning of flooding the saury radish is shown in Table 13.
Table 13 floods the proportioning of saury radish
| The present invention | Reference example | |
| Salt marsh saury (gram) pickled radish (gram) glutinous rice koji (gram) polished rice song (gram) steams rice (gram) warm water (milliliter) sea-tangle (gram) pimiento | 10,000 20,000 1000--1,300 800 100 is a small amount of | 10,000 20000--1,000 1,300 800 100 is a small amount of |
Of the present inventionly flood the saury radish and compare with reference example, the stink of saury fully disappears, and what be that a kind of sweet taste of song fully infiltrates sapidly floods the saury radish.
Embodiment 6 (salty sweet cuttle fish)
Use the glutinous rice koji (the present invention) of embodiment 1 and common polished rice song (reference example), made salty sweet cuttle fish (be sprinkling upon the ink fountain flesh of fish and internal organ on prevent that raw material from flooding system process corruption with salt, digest the food that the raw material post curing is made).Carry out sensory evaluation after slaking in 10 days, the result shows that salty sweet cuttle fish of the present invention compares with reference example, is the high-quality salty sweet cuttle fish with first-class sweet taste.
The proportioning of the salty sweet cuttle fish of table 14
| The present invention | Reference example | |
| The commercially available sweet wine of fresh cuttle fish (gram) salt (gram) cuttle fish liver (gram) glutinous rice koji (gram) polished rice song (gram) (gram) sodium glutamate (gram) glycine (gram) | ????1000 ????160 ????500 ????100 ????-- ????20 ????10 ????10 | ??1000 ??160 ??500 ??-- ??100 ??20 ??10 ??10 |
Embodiment 7 (sweet wine)
According to the reinforced ratio of record in the table 15, made sweet wine similarly to Example 2.Roasting is fried, the steam treatment condition, and is except the roasting stir-fry time is 150 seconds, identical with embodiment 1.Mi Qu in the table 15, auxiliary material rice all use the weight of polished rice to represent.
The receipts amount of sweet wine is charged among the table 15 in the lump.And the analysis numerical value that solid-liquid separation obtains sweet wine is shown among the table 16.In addition, also carried out sensory evaluation, it the results are shown among the table 17.
The reinforced proportioning of table 15 sweet wine
| The present invention 1 | The present invention 2 | Reference example | |
| Roasting is fried glutinous rice koji (gram) steaming polished rice song (gram) auxiliary material roasting stir-fry glutinous rice (gram) auxiliary material and is steamed glutinous rice (gram) 42v/v% ethanol (milliliter) | ??140 ??-- ??730 ??-- ??500 | ??140 ??-- ??-- ??730 ??500 | ??-- ??140 ??-- ??730 ??500 |
| Receipts amount sweet wine (milliliter) vinasse (gram) | ??1170 ??290 | ??1190 ??280 | ??1050 ??440 |
The analytical value of table 16 sweet wine
| The present invention 1 | The present invention 2 | Reference example | |
| PH amine attitude nitrogen (milligram %, w/v) full nitrogen (milligram %, w/v) reducing sugar (%, w/v) full sugar (%, w/v) ethanol (%, v/v) | ??6.0 ??43 ??109 ??48 ??51 ??14 | ????5.9 ????58 ????124 ????45 ????48 ????14 | ????5.9 ????41 ????67 ????46 ????48 ????14 |
The sensory evaluation of table 17 sweet wine
(★) from 0 point of fragrance difference, have 3 points of strong fragrance like that to image height level sweet wine.(★ ★) from distasteful 0 point, has 3 of dense sweet and refreshing local flavor like that to image height level sweet wine
| The present invention 1 | The present invention 2 | Reference example | |
| Fragrance (★) taste (★ ★) comprehensive (★ ★ ★) | ????13 ????11 ????12 | ????13 ????12 ????12 | ????9 ????10 ????9 |
The point.(★ ★ ★) is from 0 point of weak flavor, to raciness and 3 full points.
Data in the last table 17 are comprehensively punctuating and annotating of five syndics.
Data declaration in the table 15, use bent rice and roasting to fry the sweet wine of glutinous rice as the present invention 1 of auxiliary material rice, and use roasting to fry glutinous rice as bent rice and use and steam the sweet wine of glutinous rice as the present invention 2 of auxiliary material rice, steam polished rice as bent rice with to use steaming glutinous rice to compare the receipts amount as the reference example of auxiliary material rice higher with using; And, from the sensory evaluation of table 17 as can be known, have more strong fragrance and first-class sweet taste than reference example, be a kind of colory sweet wine.In addition, the present invention 1 sweet wine is compared with the present invention 2 sweet wine, it is characterized in that nitrogen content still less, painted more difficult the carrying out that causes because of amino-carbonyl reaction in preservation.
After the present invention utilized the glutinous rice roasting to fry processing, the method for absorb water processing and vapour cure can alleviate the tackiness of steaming rice, thereby a kind of high-quality glutinous rice koji can be provided under the condition of not using release agent.The glutinous rice koji that the present invention obtains, " dispersion " is good, and is the glutinous rice koji of non-sticky, so all good to the generation performance of the decomposing force of matrix and local flavor.In addition, this glutinous rice koji through autodigestion obtain from digest, contain the solid shape of rich soluble and divide and ammonia-state nitrogen, have the strong sweet local flavor that derives from glutinous rice.Moreover, the diet product such as sweet wine that use glutinous rice koji of the present invention to make are the high-quality diet product with the strong sweet local flavor of glutinous rice.
Claims (7)
1, a kind of glutinous rice koji, be with glutinous rice after roasting fry to be handled, absorb water and handle and steam treatment, make according to traditional method then.
2, according to the described glutinous rice koji of claim 1, it is characterized in that in 1 part of glutinous rice koji, adding 5 parts of water, make it at 55 ℃ of following autodigestions in the time of 24 hours, Gu the solubleness that shape is divided is more than 60%.
3, a kind of manufacture method of glutinous rice koji is characterized in that glutinous rice absorbing water and handling and steam treatment, then according to the traditional method koji after processing is fried in roasting.
4, use the diet product with rich flavor of the glutinous rice koji manufacturing of record in the claim 1 or 2.
5,, be to use in claim 1 or 2 the glutinous rice koji manufacturing of record to form according to the described diet product with rich flavor of claim 4.
6, according to the described diet product with rich flavor of claim 4, it is characterized in that using roasting to fry handling and/or the glutinous rice of vapour cure and/or polished rice as auxiliary material (extension raw material).
7, according to the described diet product of claim 6, be sweet wine or fermented flavoring material.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61893/1998 | 1998-02-27 | ||
| JP6189398 | 1998-02-27 | ||
| JP61893/98 | 1998-02-27 | ||
| JP12970598A JPH11308988A (en) | 1998-02-27 | 1998-04-24 | Glutinous rice koji, its production and use |
| JP129705/98 | 1998-04-24 | ||
| JP129705/1998 | 1998-04-24 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1227867A true CN1227867A (en) | 1999-09-08 |
| CN1184300C CN1184300C (en) | 2005-01-12 |
Family
ID=26402980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB991023889A Expired - Lifetime CN1184300C (en) | 1998-02-27 | 1999-02-25 | Glutinous rice koji, method for producing the same and use thereof |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH11308988A (en) |
| CN (1) | CN1184300C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102206567A (en) * | 2011-04-21 | 2011-10-05 | 上海金枫酒业股份有限公司 | Method for producing rice-koji for spirits |
| CN104066829A (en) * | 2012-03-16 | 2014-09-24 | 三得利控股株式会社 | Method for producing mochi-koji |
| CN106995768A (en) * | 2017-06-09 | 2017-08-01 | 绵竹市剑西酒业有限责任公司 | A kind of distiller's yeast for brewageing bent wine |
| CN109393448A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe Ultramicro-powder fermentation sauce cake and its production method |
| CN109393425A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002253185A (en) * | 2001-03-02 | 2002-09-10 | Takara Holdings Inc | Beverage and method for producing the same |
| JP4682304B2 (en) * | 2005-03-31 | 2011-05-11 | 宝酒造株式会社 | New mirins and process for producing the same |
| JP2016086807A (en) * | 2014-11-10 | 2016-05-23 | 有限会社 月の輪酒造店 | Koji, foods and drinks using koji as raw material, and production method thereof |
| JP5938754B1 (en) * | 2015-07-06 | 2016-06-22 | 啓雄 水井 | Manufacturing method of mirin |
-
1998
- 1998-04-24 JP JP12970598A patent/JPH11308988A/en active Pending
-
1999
- 1999-02-25 CN CNB991023889A patent/CN1184300C/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102206567A (en) * | 2011-04-21 | 2011-10-05 | 上海金枫酒业股份有限公司 | Method for producing rice-koji for spirits |
| CN104066829A (en) * | 2012-03-16 | 2014-09-24 | 三得利控股株式会社 | Method for producing mochi-koji |
| CN106995768A (en) * | 2017-06-09 | 2017-08-01 | 绵竹市剑西酒业有限责任公司 | A kind of distiller's yeast for brewageing bent wine |
| CN109393448A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe Ultramicro-powder fermentation sauce cake and its production method |
| CN109393425A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1184300C (en) | 2005-01-12 |
| JPH11308988A (en) | 1999-11-09 |
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