JP2005137318A - Method for producing fermented food containing saccharified and germinated unpolished rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a saccharified and germinated unpolished rice-containing fermented food, in which the germinated unpolished rice is mixed in a visible form without making texture and throat through feeling worse even when germinated unpolished rice is mixed in a fermented food, containing various kinds of nutrients of germinated unpolished rice. <P>SOLUTION: The method for producing the fermented food comprises practicing a step for preparing a saccharified and germinated unpolished rice by adding a saccharogenic amylase and a starch liquefying enzyme to boiled germinated unpolished rice and saccharifying the germinated unpolished rice in a state in which a certain degree of shape is retained without decomposing hull, a step for preparing a fermented food to be added, e.g. sweet beverage made from fermented rice or Miso (fermented bean paste), a step for mixing the saccharified and germinated unpolished rice with the fermented food to be added in a prescribed ratio and a step for sterilizing the mixture by heat treatment and deactivating the enzyme. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a method for producing a fermented food containing saccharified and germinated brown rice that is rich in nutrients mixed with the germinated brown rice in a form that allows the germinated brown rice to be visually recognized without deteriorating the texture and the throat even when the germinated brown rice is used.

  Conventionally, germinated brown rice contains a large amount of useful medicinal ingredients such as amino acids such as gamma-aminobutyric acid and lysine, minerals, vitamins, etc., and it activates the blood flow of the brain and promotes the metabolic function of brain cells In addition, it is said that there are an action of lowering blood sugar level, an action of improving liver function, an anti-obesity action, a tranquilizing action, etc., and various foods using germinated brown rice have been proposed (for example, Patent Document 1 and Patents) Reference 2).

Japanese Patent Laid-Open No. 2001-23150 JP-A-10-262591

In Patent Document 1, “Method of Germinating Brown Rice to Make Healthy Liquor, Healthy Food, and Functional Food”, a method for producing healthy liquor by mixing germinated brown rice and liquor yeast with fermented brown rice, and a method for producing the healthy liquor Describes a method for producing amazake by changing sake yeast.
In addition, in the “Process for producing germinated brown rice miso and its product” in Patent Document 2, the same steamed white rice and wheat are added to the steamed germinated brown rice, and the mixture is allowed to cool. A method for producing miso by adding steamed soybeans, adding water and stirring, fermenting until enzyme is added and liquefying, adding baker's yeast to this and aging is described.

However, in the invention of the above-mentioned conventional examples 1 and 2, the method for making healthy liquor, health food, functional food and the invention of the germinated brown rice miso and the product invention, the germinated brown rice contains a hard skin containing fat and oil As germination brown rice and ordinary rice have different hatching characteristics, it is difficult to produce a good quality product when hatching germinated brown rice and ordinary rice at the same time. It was difficult to finely adjust the hardness and crushing feeling of the product, and it was not easy to finish the product with a good texture and over the throat.
In particular, Amazake swallows the liquid and insoluble solids together, so the hardness and crushing feeling of the insoluble solids are subtle and require adjustment and skill.
In addition, it is difficult to adjust the skin of the germinated brown rice so that it can be visually confirmed that it contains germinated brown rice, and it is difficult to adjust due to the balance between hardness and crushing feeling. There was a drawback that it could not be manufactured.
This invention improves the above-mentioned problems, eliminates the step of hatching germinated brown rice, enzymatically treats germinated brown rice, liquefies and saccharifies the inside of germinated brown rice to an appropriate semi-liquid, and decomposes the brown rice Even if it contains sprouted brown rice, the texture and throat feel can be maintained even if it contains germinated brown rice. An object of the present invention is to provide a method for producing a fermented food containing saccharified and germinated brown rice that does not worsen and that makes it easy to visually recognize that brown rice is used in a product and enhances its image as a health food.

  The method for producing a fermented food containing saccharified and germinated brown rice according to claim 1 of the present invention for solving the above-mentioned problem is that a saccharification enzyme and a starch liquefying enzyme are added to cooked germinated brown rice, and the germinated brown rice has a certain shape without being decomposed by the outer skin. Preparing a saccharified germinated brown rice that has been saccharified in a state of holding, a step of preparing an addition target fermented food, and a step of mixing the saccharified germinated brown rice and the addition target fermented food at a predetermined ratio Doing is the main feature.

  The method for producing a fermented food containing saccharified and germinated brown rice according to claim 2 of the present invention that solves the above-mentioned problems is characterized in that after the step of mixing the saccharified and germinated brown rice and the fermented food to be added, the mixture is heat-treated and sterilized and the enzyme The main feature is to carry out the process of deactivating.

  The method for producing a fermented food containing saccharified and germinated brown rice according to claim 3 of the present invention that solves the above-mentioned problems is characterized in that the fermented food to be added is amazake or miso.

  In the method for producing a fermented food containing saccharified and germinated brown rice according to claim 4 of the present invention for solving the above-mentioned problem, the step of preparing the fermented food to be added is the amazake preparation step, and the amazake preparation step is performed by adding water to the white rice. Add, soak, steam, cool, inoculate seed koji, prepare koji and prepare cooked rice, prepare steamed rice soaked in white rice, cook, cooked rice, water, liquefying enzyme and saccharifying enzyme And the steamed rice is put into a fermenter and is saccharified.

  The method for producing a saccharified and germinated brown rice-containing fermented food according to claim 1 of the present invention having the above-described structure comprises preparing germinated brown rice that has been germinated by previously immersing the brown rice in water, and adding water to the soaked germinated rice to sufficiently contain water. Steam the starch to alpha. After that, saccharification enzyme (glucoamylase) and starch liquefaction enzyme (α-amylase) are added, and the germinated brown rice is liquefied and saccharified while maintaining a certain shape without degrading the hull, and the inside of the brown rice is made semi-liquid. In addition, prepare saccharified germinated brown rice that has been adjusted so as to have a suitable hardness and crushed feeling, and saccharified so as not to break the outer skin so that it can be visually recognized as brown rice. Prepare food. Then, the saccharified germinated brown rice and the food to be added are mixed at a predetermined ratio to produce.

  In the method for producing a fermented food containing saccharified and germinated brown rice according to claim 2 of the present invention having the above-described configuration, the above saccharified and germinated brown rice and the food to be added are mixed at a predetermined ratio, and then the mixture is heat-treated and sterilized. At the same time, the enzyme is deactivated to produce a product.

  The method for producing a fermented food containing saccharified and germinated brown rice according to claim 3 of the present invention having the above-described configuration uses a manufactured amazake or miso before or after the heat treatment as a target fermented food to be mixed with the saccharified and germinated brown rice. Is.

  The method for producing a fermented food containing saccharified and germinated brown rice according to claim 4 of the present invention having the above-described configuration is as follows: water is added to white rice, soaked and steamed, cooled, inoculated with seed meal, and koji made at a constant temperature. The rice bran produced in the process, water, liquefaction enzyme and saccharification enzyme, and steamed rice produced in the process of separately dipping and steaming white rice are put into the fermentor and stirred for a predetermined time at a certain temperature Amazake is produced through a process of saccharifying starch in the stationary steamed rice, and the amazake and saccharified and germinated brown rice can be mixed at a predetermined ratio to produce a saccharified and germinated brown rice-containing amazake.

According to the method for producing a fermented food containing saccharified and germinated brown rice according to the present invention, saccharification enzyme and starch liquefaction enzyme are used to saccharify the germinated brown rice in a semi-liquid state. Easy to remove. Therefore, it is possible to easily produce an excellent fermented food having a stable texture and good quality over the throat.
In addition, while maintaining the extent of brown rice without breaking the brown rice hull, it can be harmonized with hardness and crushed feeling, and by mixing this with the fermented food to be added, germinated brown rice Since the product can be contained, it can be clearly seen that brown rice is contained, the health food image is improved, and the product value can be increased.
Furthermore, it can be used without losing the nutrients of germinated brown rice, so it is easy to produce fermented foods containing saccharified germinated brown rice containing useful medicinal ingredients such as amino acids such as gamma-aminobutyric acid and lysine, minerals, and vitamins. can do.
Furthermore, by simply mixing saccharified and germinated brown rice into the already-produced amazake and miso at a predetermined ratio, products containing saccharified and germinated brown rice can be easily produced. By simply adding and mixing saccharified germinated brown rice to pickles and the like, a food having the above-mentioned effects can be made, and this is a highly valuable production method.

  When the process of preparing the fermented food to be added of the present invention is the amazake preparation process, usually the amazake is a liquid containing insoluble solids, and the liquid and the insoluble solids are swallowed together. If it is hard, it will remain in the mouth and the texture will be poor, and the throat will not be good. However, according to the present invention, the hardness and crushed feeling of the germinated brown rice can be adjusted moderately, so that even if germinated brown rice is contained, it becomes a sweet liquor with a good texture and good throat. In addition, it is possible to easily produce a nutritious amazake containing useful medicinal ingredients such as amino acids such as gamma-aminobutyric acid and lysine, minerals, vitamins and the like without requiring skill.

  Hereinafter, an example of an embodiment of a method for producing a fermented food containing saccharified and germinated brown rice according to the present invention will be described with reference to the drawings.

FIG. 1 is a schematic explanatory view illustrating the production process of amazake in which the object to be added of the present invention is amazake and contains saccharified germinated brown rice, washed with white rice, added with water and immersed for about 3 to 4 hours. , Then drained and steamed with a steamed rice machine to make starch starch and cool. When the temperature reaches 30 ° C. to 35 ° C., preferably 32 ° C., seed rice is inoculated and kneaded to make rice bran. Next, separately wash the white rice, add water, soak it in water, drain the water, and steam it with a steaming machine to make steamed rice. The temperature of the steamed rice is adjusted, cooled to about 55 ° C., put into a fermenter, and the rice bran, water, liquefying enzyme and saccharifying enzyme are added and stirred. Although saccharification progresses with rice bran saccharification enzyme, supplementing with saccharification enzyme produces a refreshing sweetness, so saccharification enzyme is also introduced into the fermenter. By leaving this at a temperature of 52 ° C. to 58 ° C., preferably 55 ° C. for 16 hours to 18 hours, preferably 17 hours, the starchy substance in the steamed rice is changed to sugar and becomes amazake.
On the other hand, brown rice is immersed in warm water of 20 ° C. to 35 ° C. to absorb water and taken out from the water to germinate the brown rice. The degree of germination is preferably that germinated so that the embryo part slightly swells. Water is added to the germinated brown rice soaked, then drained and steamed with a steaming machine to gelatinize the starch, and then saccharifying enzyme (glucoamylase) and starch liquefying enzyme (α-amylase) are added. You may use the enzyme (brand name UNIASE S ... Yakult Pharmaceutical Co., Ltd.) which mixed saccharification enzyme and starch liquefaction enzyme. The above enzyme is added to the steamed brown rice and the amount of enzyme at 55 ° C, the state of liquefaction of the germinated brown rice, and the degree of saccharification are taken into consideration for about 15 hours to 18 hours. The inside is liquefied and saccharified while maintaining
Germinated brown rice saccharified using this saccharifying enzyme and starch liquefying enzyme cannot decompose proteins and cellulose contained in the outer skin, and thus is saccharified in a state where the inner starch is semi-liquefied while maintaining the shape of the brown rice.
And, if too much saccharified germinated rice is mixed with Amazake, the taste and flavor are lowered, so the mixing ratio is 5 to 15% by weight, preferably about 10% by weight is added to the Amazake and stirred. Packaging such as bagging and sterilization by heat treatment and inactivation of the enzyme, amazake containing saccharified germinated brown rice is produced.

  When making miso containing saccharified germinated brown rice, add water to white rice and immerse it in water. The rice is steamed with a steaming machine and the starch is turned into α and cooled. When the temperature of the steamed rice is cooled, inoculate seed koji and make koji. Separately, add water to the soybeans and immerse them in water, fully absorb the water, cook, cook the soybeans, add salt, add koji and knead and ferment to make miso. Then, the saccharified germinated brown rice, which has been liquefied and saccharified while maintaining the shape of the outer skin in a separate step, is added to the miso at a predetermined ratio and stirred, and then heat-treated.

  Although the best mode for carrying out the present invention has been described above, the present invention is not limited to the embodiment, and can of course be implemented in various forms without departing from the gist of the present invention. It is.

It is process drawing which showed an example of the manufacturing method of the fermented food which mixed the germinating brown rice of this invention.

Claims (4)

Adding a saccharification enzyme and starch liquefying enzyme to the steamed germinated brown rice, preparing a saccharified germinated brown rice in which the germinated brown rice is saccharified while maintaining a certain shape without degrading the hull; A method for producing a fermented food containing saccharified and germinated brown rice, characterized by performing a step of preparing and a step of mixing the saccharified and germinated brown rice and the fermented food to be added at a predetermined ratio. The saccharified and germinated brown rice-containing fermented food according to claim 1, wherein the saccharified and germinated brown rice-containing fermented food includes a step of heat-treating and sterilizing the mixture and deactivating the enzyme after the mixing step. Manufacturing method. The method for producing a fermented food containing saccharified and germinated brown rice according to claim 1 or 2, wherein the fermented food to be added is amazake or miso. The step of preparing the addition target fermented food is the amazake preparation step. The amazake preparation step is prepared by adding water to white rice, immersing and steaming, cooling, inoculating seed koji and making koji to prepare koji rice. A process comprising: a step of preparing steamed rice in which white rice is soaked and steamed; and a step of saccharifying the glutinized rice, water, liquefaction enzyme, saccharification enzyme, and steamed rice in a saccharification tank. 4. A method for producing a fermented food containing saccharified and germinated brown rice according to any one of 3 above.

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