JP2001269159A - Koji (malted rice) of nonglutinous rice, method for producing the same, and use thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a high-quality koji of a nonglutinous rice, having high solubilizing rate at the time of autolysis, and further to provide a food and drink rich in flavor, produced by using the koji of the nonglutinous rice. SOLUTION: This koji of the nonglutinous rice is obtained by subjecting the nonglutinous rice to a roasting treatment, adding water thereto, steaming the resultant nonglutinous rice, and making the koji from the steamed nonglutinous rice by a conventional method. The method for producing the koji of the nonglutinous rice comprises the above method. The food and drink is produce by using the koji of the nonglutinous rice. The koji is preferably made by using the steamed rice having 36-46%w/w water content after the steaming by the conventional method. Preferably, the koji of the nonglutinous rice has >=77%w/w solubilizing rate of the solid component when the koji is subjected to the autolysins at 55 deg.C for 24 hr by adding 5 pts.wt. water to 1 pts.wt. koji of the nonglutinous rice. As a result, the high-quality food and drink rich in flavor is obtained in good yield.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a non-glutinous rice koji obtained by sequentially roasting, hydrolyzing, steaming, and koji-making non-glutinous rice, a method for producing the same, and a food or drink using the non-glutinous rice koji.

[0002]

2. Description of the Related Art Rice koji is an essential raw material for the production of alcoholic beverages such as sake, mirin and miso and brewing seasonings. When mixed with other food materials, the rice koji becomes very complex when brewed and / or aged. Creates a favorable flavor. In addition, rice koji itself is widely used in fields other than the brewing field as a food material that gives a high-quality real feeling, because the self-digesting substance of rice koji itself has a flavor that can not be produced only with chemical seasonings or flavors. . In general, as a method of producing rice koji, non-glutinous brown rice is appropriately polished, washed and immersed as necessary, then drained, steamed, allowed to cool,
A method of koji making with seeding is known [“Seasoning ・
Encyclopedia of Spices ", published July 15, 1991, published by Asakura Publishing Co., Ltd., p. 309]. In addition, non-gluten brown rice is milled,
A method of koji-making by performing roasting instead of steaming after rice washing and immersion (Japanese Patent No. 2645339) is also known. However, in the conventional method, the solubilization rate of the koji rice is low, the solubility at the time of insemination of the mycelium and the solubility at the time of self-digestion, the flavor and the like are still insufficient. There is no present.

[0003]

Although there is a strong demand for non-fermented rice koji which is excellent in quality and economy, no satisfactory method has yet been found. The present invention has been made in view of such circumstances, and provides a high-quality non-glutinous rice koji having a high solubilization rate during self-digestion, and a flavorful food or drink produced using the non-glutinous rice koji. The purpose is to:

[0004]

The present invention is summarized as follows. A first invention of the present invention relates to a non-glutinous rice koji obtained by successively roasting, adding water and steaming non-glutinous rice, and koji-making by a conventional method. The second invention relates to a method for producing the non-glutinous rice koji of the first invention, and the third invention relates to a flavorful food or drink produced using the non-glutinous rice koji of the first invention.

[0005] The present inventors have intensively studied a method for producing non-glutinous rice koji and a method for using the obtained non-glutinous rice koji.
As a result, after roasting non-glutinous rice, adding water, steaming,
The present invention has been found that non-glutinous rice koji obtained by koji making according to a conventional method is of high quality and has a high solubilization rate at the time of self-digestion. Was completed.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described specifically. First, the non-glutinous rice in the present invention refers to rice belonging to so-called non-glutinous species. Non-glutinous rice may be either brown rice or polished rice. The shape of the non-glutinous rice may be round rice or crushed rice, but round rice is more preferable in consideration of the yield and operability of the rice in the roasting step and the koji making step. The rice polishing rate may be appropriately set depending on the purpose of use of the obtained koji and is not particularly limited, but is generally in the range of 30 to 95% w / w, preferably 75 to 90% w / w. . Also, the timing of adding the non-hazardous rice may be appropriately set, but it is preferably performed after the roasting treatment in consideration of the operability in the subsequent koji-making process.

(Roasting Step) In the present invention, roasting treatment is first performed as a method for treating non-glutinous rice before koji-making. The roasting treatment in the present invention is to flow non-glutinous rice with hot air,
The stirring heat may be uniformly applied to the non-glutinous rice while rotating the heat radiating container, but the invention is not particularly limited thereto. Any of a batch method, a continuous method and the like can be adopted. However, a continuous method is preferred for the purpose of increasing stable quality and throughput. Heating during roasting can be performed by using a heat source such as gas, electricity and petroleum, as long as a certain temperature can be supplied to the non-glutinous rice during roasting. In general, gas is used as a heat source. Further, a far-infrared ray may be irradiated by using a ceramic radiator as a heat source. As the roasting treatment conditions, the temperature is within the range of 100 to 400 ° C., and the time is several seconds to several tens of minutes, but the treatment at 150 to 300 ° C. is more preferable. For example, when the roasting treatment is performed at a relatively low temperature for a long time (for example, at 240 ° C. for 70 seconds), the roasted non-glutinous rice is hardly broken up. However, if the roasting process is continued for a long time even at a low temperature, a burning smell or the like is generated. For example, when the roasting process temperature is 200 ° C., the roasting process time is preferably several seconds to 5 minutes, but not limited thereto. Conditions can be appropriately set according to the type of non-glutinous rice and the like. Further, if the roasted rice is left at a high temperature, it becomes a raw rice having a quality different from that of the target rice due to the effect of residual heat. Therefore, it is desirable to take a cooling step such as air cooling if necessary. The non-glutinous rice undergoes heat denaturation by this roasting treatment, and the non-glutinous rice structure becomes porous, so that the incorporation of koji mold threads during koji making is improved. That is, the roasting step is a step forming the basis of the koji making method of the present invention.

(Hydration step) Next, the water addition step may be performed in the usual manner. Examples of the watering method include, for example, a method of immersing the water in a immersion tank until necessary water is pulled up, or a method of adding a necessary amount of water to a drum-type rotary tank containing raw rice and adding water while rotating the tank. Watering and watering, or watering and then re-drying, but not limited thereto. The water temperature during the water treatment is not particularly limited, but is high (40-50 ° C.) when water is to be added to roasted non-woven rice in a short time, and low (10-50 ° C.) when water is to be added over a relatively long time. (20 ° C.). The time for water addition is not particularly limited as long as the raw rice can uniformly absorb moisture.

The following Experimental Example 1 describes in detail that the roasting treatment makes the structure of the non-glutinous rice porous, thereby greatly improving the water absorption of the roasting treated non-glutinous rice. (Experimental Example 1) Commercially available non-gluten brown rice (Nipponbare) with a rice polishing rate of 90%
After polishing rice, hot air generator [Takemi Seisakusho Co., Ltd., TSK-6]
0 type], and after roasting at 240 ° C. for 70 seconds,
The weight of rice when water was absorbed for 0 to 270 minutes was measured, and the water content was calculated. FIG. 1 shows the change in the moisture content of the non-woven rice due to the addition of water.
The horizontal axis of FIG. 1 represents the immersion time (minutes), the vertical axis represents the moisture (% w / w) of the roasted rice after water addition, and the line connected by a square represents the case of using the roasted non-glutinous rice. The line connected by a triangle represents the case where non-roasted non-glutinous rice is used.

From the results shown in FIG. 1, when non-glutinous rice having a water content of 14% w / w and a polishing rate of 90% is immersed in water, the water content is 35% w / w.
w was the upper limit. On the other hand, when the same non-glutinous rice was roasted at 240 ° C. for 120 seconds, it became possible to absorb water up to a water content of 63% w / w.

Considering the solubility of the finished koji,
It is more convenient to increase the water content of the non-glutinous rice at the time of withdrawal before sowing as long as it does not affect the physical properties and operability of the koji. In that regard, the roasted non-glutinous rice makes it possible to extend the set range of moisture as compared to the non-roasted non-glutinous rice.

(Steaming Step) In the present invention, roasted non-glutinous rice is steamed after water addition. In this steaming process,
By increasing the pregelatinization rate of starch in the non-glutinous rice after roasting and promoting the pregelatinization, it becomes possible to increase the utilization rate of non-glutinous rice koji. Steaming is carried out according to a conventional method, using a koshiki or a pressurized continuous steaming device.
Alternatively, the reaction may be performed with unsaturated steam, and there is no particular limitation. For example, steaming may be performed at 100 ° C. and normal pressure for 60 minutes.

(Koji making step) Next, in the koji making step, steamed rice is inoculated with seed sprouts in accordance with a conventional method, and then, at 30 to 40 ° C.
In general, the culture is carried out for about 46 hours at a relative humidity of 90% or more, but is not particularly limited. The seed sprouts to be used are not particularly limited as long as they can be used for foods, and generally include molds of the genus Aspergillus (mainly Aspergillus, Black and Aspergillus), Aspergillus niger, Mucormycetes, Aspergillus and the like. Can be used.

The fact that the solubility of non-glutinous rice is greatly improved by roasting is described in detail in Experimental Example 2 below. (Experimental Example 2) Koji making was performed according to the koji making procedure for non-glutinous rice koji shown in Table 1.

[0015]

[Table 1]

Using a 90% non-rice-polished non-glutinous rice, the non-glutinous rice koji and the roasting treatment of the non-glutinous rice koji are carried out at 240 ° C. for 70 seconds.
The test was performed using the hot air generator used in Experimental Example 1. Drying of the non-glutinous rice koji was performed at 40 ° C. for 17 hours. Next, after adding water to each of the water shown in Table 1, non-glutinous rice koji,
And were steamed under normal pressure at 100 ° C. for 60 minutes. All of these were seeded (using Koji mold) and koji-produced according to a conventional method to obtain non-glutinous rice koji. After leaving for about 3 hours, the rice koji was analyzed. Table 2 shows the analysis values of non-glutinous rice koji analyzed in accordance with the 4th Amendment of the National Tax Agency's prescribed analysis method (1993). Further, 50 g of water was mixed with 10 g of these non-glutinous rice koji, and the autolysis test was conducted at 55 ° C. for 24 hours. The results are shown in Table 3.

[0017]

[Table 2]

As can be seen from Table 2, the non-glutinous rice koji obtained
Had an enzyme titer useful as a non-glutinous rice koji, and was particularly sufficient for mirin. However, the non-woven rice koji was easily crushed during the koji making, and the operation was difficult.
On the other hand, non-glutinous rice koji (product of the present invention) and non-glutinous rice koji (product of the present invention) did not easily undergo crushing during koji making and were easy to operate.

[0019]

[Table 3]

The solubilization ratio means a value calculated by the following formula (Equation 1) [however, dry weight g: 105 ° C., 24
Weight after hours. ]. (Equation 1) Solubilization rate (%) = {1- (dry weight of residue after autolysis / g of dry weight of koji)} × 100

As shown in Tables 2 and 3, non-glutinous rice koji (the present invention) and non-glutinous rice koji (the present invention) and non-glutinous rice koji (the present invention) are non-glutinous rice koji even though the water content of the non-glutinous rice at the time of retraction is the same. The solubilization was about 31% higher. In addition, the solubilization rate of the non-glutinous rice koji was about 23% lower than that of the non-glutinous rice koji, despite the fact that the non-glutinous rice koji had about 9% higher moisture content when pulled in. From this, it can be seen that in order to increase the solubilization rate of the non-glutinous rice koji, it is not sufficient to simply increase the water content of the non-glutinous rice at the time of pulling in, and it is desirable to steam after roasting and water addition. On the other hand, the non-glutinous rice koji (the present invention) and the non-glutinous rice koji (the present invention) had a higher solubilization rate than the non-glutinous rice koji, although the non-glutinous rice koji (the present invention) had almost the same moisture of the non-glutinous rice during retraction.
In other words, it is possible to increase the moisture content of steamed rice by drying the non-glutinous rice koji.However, when the non-glutinous rice koji is made with the same water content, the solubilization rate of the obtained non-glutinous rice koji is subjected to roasting treatment, water addition and steaming. It can be seen that the one that was done is superior. From the above, the solubilization ratio is 77% w / w or more, and more preferably 80% w / w.
In order to obtain a highly soluble non-glutinous rice koji having a w / w of at least% w / w, it can be said that the non-glutinous rice should be roasted, watered and steamed.

Next, the water content of the non-glutinated steamed rice and the performance of the obtained non-glutinous rice koji at the time of roasting, water addition and pulling after steaming will be described in detail in Experimental Example 3 below. (Experimental Example 3) Roasting treatment was performed at 240 ° C. for 70 seconds using the hot air generator used in Experimental Example 1 using non-glutinous rice having a rice polishing rate of 90%. 30 for this roasted non-woven rice
After water was added to water of 35, 40, and 45% w / w, respectively, it was steamed at 100 ° C. under normal pressure for 60 minutes to obtain non-steamed rice. All of these non-smoked rices were seeded with mirin sprouts (using Aspergillus oryzae) and koji-produced according to a conventional method to obtain non-smoked rice koji. After leaving for about 3 hours, the rice koji was analyzed. Comment on the 4th Revised Revenue Service prescribed analysis method (19
Table 4 shows the analysis results of the non-woven rice koji analyzed according to 93). Further, 50 g of water was mixed with 10 g of these non-glutinous rice koji and subjected to an autolysis test at 55 ° C. for 24 hours. Table 5 shows the results.

[0023]

[Table 4]

The operability during and after koji making was excellent, and the suitability for koji making was good. In addition, as shown in Table 4, the enzyme activity and the amount of cells were sufficient for koji for food and drink. On the other hand, non-glutinous rice koji was not analyzed because the viscosity increased during koji making and the operability during and after koji making was poor.

[0025]

[Table 5]

The solubilization rate means a value calculated by the equation (Equation 1) shown in Experimental Example 2.

As is clear from Tables 4 and 5, the non-glutinous rice koji of the present invention has a higher solubilization rate as the moisture content of the non-glutinous steamed rice at the time of pulling in is increased.
/ W (non-glutinous rice koji) and 42% w / w (non-glutinous rice koji), the solubilization rate of non-glutinous rice koji is 80% w / w or more.

As described above, from the results of Experimental Examples 2 and 3,
Moisture of non-fat steamed rice at the time of pulling in is more than 36% w / w and 46% w
/ W, more preferably 38% w / w or more and 46% w
If it is less than / w, it is possible to obtain a non-glutinous rice koji having a high solubilization rate of the non-glutinous rice koji and excellent operability during and after the koji making.

The moisture of steamed rice in the present invention is the moisture of non-steamed rice at the time of pulling.

The method of adjusting the moisture content of the non-steamed rice during pull-in is arbitrary, and there is no particular limitation on the timing and amount of water. For example, water can be adjusted by adding water to the non-steamed rice before pulling in so as to obtain the above-mentioned water content.

The non-glutinous rice koji of the present invention dissolves well during the brewing process, so that the yield as a product is improved.

The type of food or drink using the non-glutinous rice koji of the present invention is not particularly limited as long as it is usually a food or drink manufactured using rice koji, but it is not available for mirin, sake, hon-moshi, red sake,
Brewed products such as miso, vinegar and fermented seasonings, and further,
Amazake, pickles, pickles, confectionery, cooked rice, processed fishery products, and the like are particularly suitable objects. Furthermore, the food and drink of the present invention include dried and frozen koji itself, autolyzed liquid, and dried digestion liquid.

[0033]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited to these Examples.

Example 1 (Koji making of non-glutinous rice koji) 2,000 g of non-glutinous rice with a 90% polished rice ratio was subjected to roasting treatment at 240 ° C. for 70 seconds using the hot air generator used in Experimental Example 1, followed by water addition. , Steamed (100 ° C., normal pressure for 60 minutes), cooled, and obtained 38% w / w of non-steamed non-fermented rice with seeds of Aspergillus oryzae for mirin. Invention). Also, 2,000 g of the same non-glutinous rice was washed with water at a water temperature of 12 ° C., immersed in water for 30 minutes, drained for 3 hours, steamed and cooled, and then seeded with a 32% w / w non-glutinous rice with yellow aspergillus for mirin. The koji was made according to a conventional method to obtain non-glutinous rice koji (control product). Table 6 shows the analysis values of the obtained non-glutinous rice koji according to the 4th revised National Tax Agency prescribed analysis method commentary (1993).

[0035]

[Table 6]

The solubilization ratio means a value calculated by the equation (Equation 1) shown in Experimental Example 2.

In the product of the present invention, the mycelium of Aspergillus proliferated on the entire surface of the rice grain and was well spun, and the mycelium was broken into the inside of the rice grain and was superior to the control product. Table 6
As is clear from the above, the product of the present invention was an excellent non-glutinous rice koji having higher acidic protease activity, α-amylase activity and solubilization rate than the control product.

Example 2 (Test brewing of mirin) Using the non-glutinous rice koji (product of the present invention) of Example 1 and a normal non-glutinous rice koji (control product), mirin was brewed in accordance with the preparation and mixing shown in Table 7.

[0039]

[Table 7]

The mash was aged at 30 ° C. for 40 days. Table 8 shows the liquid yield and the analytical value of the resulting mirin when the solution was moved to the upper tank after aging. The analysis method was the same as in Example 1. Table 9 shows the results of the sensory test.

[0041]

[Table 8]

[0042]

[Table 9]

(*) 0 point; unsatisfactory scent to 3 points; heavy scent and high-quality mirin (**) 0 points; taste is not good to 3 points; taste is rich, swelling, and seems to be high-quality mirin. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The numerical values in Table 9 above are the total points of five panelists.

As shown in Tables 8 and 9, mirin using the non-glutinous rice koji of the present invention has higher amino nitrogen and total nitrogen contents than mirin using the non-glutinous rice koji of the control product, and has a taste even in the sensory test. Was highly concentrated, had an elegant sweetness, was well-balanced, and was superior to the upper tank liquid yield.

Example 3 (Sake brewing of sake) Using the non-glutinous rice koji (product of the present invention) or the normal non-glutinous rice koji (control product) of Example 1, sake was brewed in accordance with the blending conditions shown in Table 10. Kake rice is steamed according to the standard method using 75% non-white rice with a whitening ratio (100 ° C, normal pressure, 60 minutes).
What was done was used.

[0046]

[Table 10]

The mash was aged at 15 ° C. for 21 days. Table 11 shows the yield of the liquid when it was moved to the upper tank after aging and the analytical value of the obtained sake. The analysis method was the same as in Example 1. Table 12 shows the results of the sensory test.

[0048]

[Table 11]

As shown in Table 11, the product of the present invention was superior to the control product in the upper tank liquid yield.

[0050]

[Table 12]

(*) 0 point; poor scent ~ 3 points; good scent. (**) 0 point; taste is not good to 3 points; taste is good. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The numerical values in Table 12 above are the total points of five panelists.

The sake using the non-glutinous rice koji of the present invention is superior in both flavor and taste to the sake using the non-glutinous rice koji of the control product.
The sake had a well-balanced upper tank liquid yield.

[0053]

As described above, the non-glutinous rice koji of the present invention is a non-glutinous rice koji obtained by successively roasting, hydrolyzing and steaming non-glutinous rice and koji-making. The utilization rate is high and economical, and the use of this non-glutinous rice koji makes it possible to obtain excellent foods and drinks with high flavor and high quality.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing changes in moisture of non-glutinous rice due to water addition.

Continuing from the front page (72) Inventor Kazutoshi Torii 3-4-1, Seta, Otsu-shi, Shiga Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Sadao Kawakita 3-4-1, Seta, Otsu-shi, Shiga Takara Shuzo Central Research Laboratory Co., Ltd. F-term (reference) 4B023 LC02 LC03 LE11 LE30 LG01 LK18 LP07 LP08 LP16 LT02 LT06 LT60

Claims (6)

[Claims] 1. A non-glutinous rice koji obtained by roasting a non-glutinous rice, adding water, steaming, and koji-making by a conventional method. 2. Roasted non-glutinous rice, and then obtained by koji-making steamed rice having a water content of not less than 36% w / w and less than 46% w / w by water addition and steaming by a conventional method. 2. Non-woven rice koji according to 1. 3. Add 1 part of non-glutinous rice koji to 5 parts of water, and add 2 parts at 55 ° C.
When self-digested for 4 hours, solids solubilization rate is 77% w
/ W or more. 4. A method for producing non-glutinous rice koji, comprising roasting non-glutinous rice, adding water, steaming, and koji-making by a conventional method. 5. A food or drink produced using the non-glutinous rice koji according to claim 1, 2 or 3. 6. The food or drink according to claim 5, wherein the food or drink produced using the non-glutinous rice koji according to claim 1, 2 or 3 is mirin.