JP2006191887A - Sterilized amazake, sweet alcoholic drink made from sake lees - Google Patents
Sterilized amazake, sweet alcoholic drink made from sake lees Download PDFInfo
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本発明は、殺菌甘酒に関し、更に詳しくは、フィチン酸及び／又はその塩を特定量含有する、褐変、変質の少ない高品質で風味の優れた殺菌甘酒に関するものである。 The present invention relates to a sterilized amazake, and more particularly, to a sterilized amazake that contains a specific amount of phytic acid and / or a salt thereof and has a high quality and excellent flavor with little browning and alteration.
甘酒は、米麹と飯米を混ぜて加温しながら糖化させ、これを湯水で薄め又は酒粕を溶かし、更に所望により食塩やショウガを加えて、飲用する日本古来の伝統的甘味飲料である。この甘酒には、水溶性ビタミン類、ミネラル類、アミノ酸類、有機酸類、及び食物繊維など、各種の成分が含まれており、滋養分に富んだ食品である。
しかし、甘酒を米麹と米飯を混ぜて糖化するためには、長時間所定の温度に保持しなければならず、管理に経験と熟練を要する。しかも、米麹の販売所も少ないため、甘酒を手軽に作ることができず、また、酒粕を溶かして甘酒を作る場合も、一度に大量の甘酒ができてしまい、少量の甘酒を手軽に作ることができないというのが現状である。
Amazake is a traditional Japanese sweet drink that is made by mixing rice bran and cooked rice, heating them, saccharifying them, diluting them with hot water or dissolving sake lees, and adding salt and ginger as needed. This amazake contains various components such as water-soluble vitamins, minerals, amino acids, organic acids, and dietary fiber, and is a food rich in nutrients.
However, in order to saccharify Amazake by mixing rice bran and cooked rice, it must be maintained at a predetermined temperature for a long time, and management and experience are required. Moreover, because there are not many rice bran sales offices, it is not possible to make amazake easily, and even when dissolving sake lees to make amazake, a large amount of amazake can be produced at once, making a small amount of amazake easily. The current situation is that it is not possible.
そこで、甘酒製品として、適度の濃度とした甘酒を缶詰などにした密封容器入りの甘酒が販売されている。甘酒を長期保存する場合は通常レトルト殺菌されるが、甘酒はｐＨが高いため、室温で長期保存しうるだけの十分な高温殺菌を単に行うと変色や変質が起こる。そのため、酸味料を添加し、ｐＨを下げて殺菌条件を弱めること（ｐＨ調整）が行われているが、食品衛生法で規定する条件にすると、酸味が強すぎて、甘酒本来のコクや風味が減殺されるおそれがあった。
また、レトルト甘酒の販売にあたり、ホットベンダーや缶ウオーマーなどで長時間加温しておくと、甘酒中に含まれる還元性の糖類がアミノカルボニル反応を起こして褐変したり、風味が損なわれることがあった。特に、甘酒は色が白いために変色が目立ち、少しの変色でも商品価値を失ってしまうおそれがある。
Therefore, as a sweet sake product, a sweet sake in a sealed container in which sweet sake with an appropriate concentration is canned is sold. When amazake is stored for a long period of time, it is usually sterilized by retort. However, since amazake has a high pH, discoloration or alteration occurs if it is simply subjected to high-temperature sterilization sufficient for long-term storage at room temperature. For this reason, acidulants are added to lower the sterilization conditions by lowering the pH (pH adjustment). However, if the conditions specified by the Food Sanitation Law are used, the acidity is too strong, and the original richness and flavor of amazake Could be killed.
In addition, when selling retort amazake, if it is warmed for a long time with a hot bender or canned warmer, the reducing sugars contained in the amazake may undergo an aminocarbonyl reaction and turn brown or the flavor may be impaired. there were. In particular, amazake has a white color, so discoloration is conspicuous, and even a slight discoloration may lose commercial value.
甘酒の変色防止方法としては、例えば、特許文献１及び２が提案されている。
特許文献１には、米麹及び非還元性の甘味成分を含み、エチルアルコール含量が１％以下、グルコース、マルトース及びイソマルトースからなる還元性糖類の含量が１０％以下であり、ｐＨが３．５〜５．０である密封容器入り甘酒飲料が開示されている。特許文献１によれば、甘酒の変色防止をある程度改善できるが、さらに効果的な褐変防止が望まれている。
特許文献２には、甘酒の糖化工程中でアスコルビン酸及び／又はエリソルビン酸を０．０１〜０．１重量％添加して混合するレトルト甘酒の製造方法が開示されている。しかしながら、特許文献２の方法では、満足すべき褐変防止効果が得られなかった。
For example, Patent Documents 1 and 2 have been proposed as methods for preventing amazake discoloration.
Patent Document 1 contains rice bran and a non-reducing sweetening ingredient, has an ethyl alcohol content of 1% or less, a content of reducing sugars composed of glucose, maltose and isomaltose of 10% or less, and a pH of 3. Amazake beverages in sealed containers that are 5 to 5.0 are disclosed. According to Patent Document 1, amazake discoloration prevention can be improved to some extent, but more effective browning prevention is desired.
Patent Document 2 discloses a method for producing a retort amazake in which 0.01 to 0.1% by weight of ascorbic acid and / or erythorbic acid is added and mixed during the saccharification process of amazake. However, in the method of Patent Document 2, a satisfactory browning prevention effect was not obtained.
一方、フィチン酸などのキレート剤と非イオン界面活性剤からなる食品保存料（特許文献３参照）、フィチン酸類、クエン酸類及びリン酸類などの２種以上からなる食品の品質保持剤（特許文献４参照）が知られている。しかしながら、特許文献３及び４の食品の保存料及び品質保持剤は、水産加工品、魚肉・畜肉加工品、野菜加工品などの変質防止を目的とするものであり、甘酒についての検討はなされていない。 On the other hand, a food preservative comprising a chelating agent such as phytic acid and a nonionic surfactant (see Patent Document 3), a food quality preservation agent comprising two or more of phytic acid, citric acid, and phosphoric acid (Patent Document 4) See). However, the food preservatives and quality-preserving agents of Patent Documents 3 and 4 are intended to prevent alteration of processed fishery products, processed fish / livestock meat products, processed vegetable products, etc., and studies on amazake have been made. Absent.
本発明は、このような状況に鑑み、本格的な殺菌甘酒でありながら、加熱殺菌や長時間加温によっても褐変、変質の少ない高品質で風味の優れた殺菌甘酒を提供することを目的とする。 In view of such circumstances, the present invention aims to provide a sterilized amazake that has high quality and excellent flavor with little browning and deterioration due to heat sterilization and prolonged heating while being a full-fledged sterilized amazake. To do.
本発明者は、前記目的を達成するために鋭意研究を重ねた結果、甘酒にフィチン酸及び／又はその塩を特定量含有することにより、前記目的を達成し得ることを見出し、本発明を完成した。
すなわち、本発明は、
（１）フィチン酸及び／又はその塩を、甘酒の総質量に対してフィチン酸として０．００５〜０．２質量％含有することを特徴とする殺菌甘酒、
（２）フィチン酸及び／又はその塩をフィチン酸として０．０１〜０．１質量％含有する前記（１）の殺菌甘酒、
（３）甘酒が、レトルト殺菌したレトルト甘酒である前記（１）又は（２）の殺菌甘酒、及び
（４）甘酒が、米麹、米麹と米飯との混合物、米麹と酒粕との混合物、酒粕、米麹と米飯と酒粕との混合物から選ばれた一種以上を主原料とするものである前記（１）〜（３）のいずれかの殺菌甘酒、
を提供するものである。
As a result of intensive studies to achieve the above object, the present inventor found that the object can be achieved by containing a specific amount of phytic acid and / or a salt thereof in amazake, and completed the present invention. did.
That is, the present invention
(1) Bactericidal amazake characterized by containing phytic acid and / or a salt thereof in an amount of 0.005 to 0.2% by mass as phytic acid based on the total mass of amazake
(2) The sterilized amazake of (1) above containing 0.01 to 0.1% by mass of phytic acid and / or a salt thereof as phytic acid,
(3) Amazake is the retort amazake that has been sterilized by retort, and (4) Amazake is a rice bran, a mixture of rice bran and rice, a mixture of rice bran and sake lees Sterilized amazake according to any one of the above (1) to (3), wherein the main raw material is at least one selected from a mixture of sake lees, rice bran, cooked rice and sake lees,
Is to provide.
本発明によれば、加熱殺菌や長時間加温によっても褐変、変質の少ない高品質で風味の優れた殺菌甘酒を提供することができる。 According to the present invention, it is possible to provide a sterilized amazake that has a high quality and excellent flavor with little browning and alteration even by heat sterilization or long-time heating.
本発明において甘酒とは、米麹と米飯との混合物、米麹と酒粕との混合物などを主原料とし、これに必要に応じて甘味料、酸味料等や、更に適当量の水を添加混合し、必要に応じて４０〜７０℃で０．５〜１５時間保持して、糖化反応などを行わせることにより調製した、いわゆる従来の一般的な甘酒を包含する。
甘酒の原料は、米麹、米麹と米飯との混合物、米麹と酒粕との混合物、酒粕、米麹と米飯と酒粕との混合物から選ばれた一種以上を主原料とするものであればよいが、これに、必要に応じて甘味料、酸味料、食塩、しょうがなどを含有させることができる。なお、米飯については、炊いた米やかゆ状のものなどが好ましく用いられる。
甘味料としては、例えば砂糖、ブトウ糖、果糖、異性化糖、水あめ、ハチミツ、ステビア、スクラロースが挙げられる。また、酸味料としては、例えばクエン酸、乳酸、酢酸、リンゴ酸、酒石酸、リン酸、酢などの食用に用いられる酸の他、レモン汁や梅エキスなどの酸性の食品などが挙げられる。
In the present invention, amazake is a mixture of rice bran and cooked rice, a mixture of rice bran and sake lees, etc., and a sweetener, acidulant, etc., and an appropriate amount of water as necessary. In addition, so-called conventional common amazake prepared by allowing the saccharification reaction and the like to be performed by holding at 40 to 70 ° C. for 0.5 to 15 hours as necessary.
If the main ingredient of the amazake is one or more selected from rice bran, a mixture of rice bran and rice, a mixture of rice bran and liquor, a sake lees, a mixture of rice bran, rice and sake lees Although it is good, a sweetener, a sour agent, salt, ginger, etc. can be contained in this as needed. In addition, about cooked rice, the cooked rice, the thing of an itching shape, etc. are used preferably.
Examples of the sweetener include sugar, butter sugar, fructose, isomerized sugar, syrup, honey, stevia and sucralose. Examples of acidulants include acids used for food such as citric acid, lactic acid, acetic acid, malic acid, tartaric acid, phosphoric acid, and vinegar, and acidic foods such as lemon juice and plum extract.
本発明の殺菌甘酒は、フィチン酸及び／又はその塩を甘酒の総質量に対してフィチン酸として０．００５〜０．２質量％含有することを特徴とする。
フィチン酸及び／又はその塩は、抗酸化機能を有し、広いｐＨ領域で甘酒の褐変、変質効果を発揮する。また、フィチン酸及び／又はその塩は、強い金属キレート作用を持ち、甘酒の加温保存中に、様々な形で悪影響を及ぼす金属イオンを不活性化させることができる。
フィチン酸及び／又はその塩の含有量は、甘酒の総質量に対してフィチン酸として０．００５〜０．２質量％、好ましくは０．０１〜０．１質量％であることが重要である。フィチン酸及び／又はその塩の含有量をこの範囲に調整することにより、フィチン酸及び／又はその塩の抗酸化機能を活用して、甘酒の褐変の主原因であるアミノカルボニル反応における酸化を抑制し、甘酒の製造過程及び流通過程で起こる褐変を効果的に抑制することができる。
フィチン酸及び／又はその塩の前記含有量が０．００５質量％未満だと、甘酒に対する褐変、変質防止効果が十分でなく、０．２質量％を超えると、甘酒の酸味が強くなり、甘酒本来の風味が低下するため好ましくない。
本発明の殺菌甘酒のｐＨは、アミノカルボニル反応の抑制及び甘酒本来の風味保持の観点から、好ましくは３．５〜５．０、更に好ましくは３．８〜４．６の範囲になるように調整する。
The sterilized amazake of the present invention is characterized by containing phytic acid and / or a salt thereof in an amount of 0.005 to 0.2% by mass as phytic acid with respect to the total mass of the amazake.
Phytic acid and / or a salt thereof has an antioxidant function and exhibits browning and alteration effects of amazake in a wide pH range. Moreover, phytic acid and / or a salt thereof has a strong metal chelating action, and can inactivate metal ions that have adverse effects in various forms during the warm storage of amazake.
It is important that the content of phytic acid and / or a salt thereof is 0.005 to 0.2% by mass, preferably 0.01 to 0.1% by mass as phytic acid, based on the total mass of amazake. . By adjusting the content of phytic acid and / or its salt to this range, the antioxidant function of phytic acid and / or its salt is utilized to suppress oxidation in the aminocarbonyl reaction, which is the main cause of browning of amazake In addition, browning that occurs in the process of producing and distributing amazake can be effectively suppressed.
If the content of phytic acid and / or salt thereof is less than 0.005% by mass, the effect of preventing browning and alteration to amazake is not sufficient, and if it exceeds 0.2% by mass, the sourness of amazake becomes strong, Since the original flavor falls, it is not preferable.
The pH of the sterilized amazake of the present invention is preferably in the range of 3.5 to 5.0, more preferably 3.8 to 4.6, from the viewpoint of inhibiting aminocarbonyl reaction and maintaining the original flavor of amazake. adjust.
フィチン酸は、ミオイノシトールヘキサリン酸であり、米糠、種子、穀物類等に多く存在するフィチンを抽出し、カルシウム、マグネシウムなどの金属イオンを除去して精製することにより得ることができる。また、フィチン酸塩は、フィチン酸と、金属、有機塩基、塩基性アミノ酸、有機エステル残基との塩をいう。
フィチン酸塩の具体的としては、フィチン（フィチン酸カルシウム・マグネシウム混合塩）、フィチン酸マグネシウム、フィチン酸カルシウム、フィチン酸亜鉛、フィチン酸アルミニウム、フィチン酸マンガン、フィチン酸コバルト、フィチン酸ニッケル、フィチン酸銅；フィチン酸ナトリウム、フィチン酸カリウム；フィチン酸アルギニン、フィチン酸オルチニン、フィチン酸リジン、フィチン酸ヒスチジン、フィチン酸グルカミン；フィチン酸モノエタノールアミン、フィチン酸ジエタノールアミン、フィチン酸トリエタノールアミンなどを挙げることができる。
フィチン酸及び／又はその塩は、上記の１種又は２種以上を混合して用いることができる。これらの中では、フィチン酸、フィチン、フィチン酸カルシウム、フィチン酸マグネシウムが好ましく、特にフィチン酸、フィチンが好ましい。
Phytic acid is myo-inositol hexaphosphoric acid, which can be obtained by extracting phytin, which is abundant in rice bran, seeds, cereals, and the like, and removing and purifying metal ions such as calcium and magnesium. Phytate refers to a salt of phytic acid and a metal, organic base, basic amino acid, or organic ester residue.
Specific examples of phytate include phytin (calcium / magnesium phytate mixed salt), magnesium phytate, calcium phytate, zinc phytate, aluminum phytate, manganese phytate, cobalt phytate, nickel phytate, and phytic acid. Copper: sodium phytate, potassium phytate; arginine phytate, ortinine phytate, lysine phytate, histidine phytate, glucamine phytate; monoethanolamine phytate, diethanolamine phytate, triethanolamine phytate, etc. it can.
Phytic acid and / or a salt thereof can be used by mixing one or more of the above. Among these, phytic acid, phytin, calcium phytate, and magnesium phytate are preferable, and phytic acid and phytin are particularly preferable.
本発明の殺菌甘酒を製造する方法に、特に制限はない。例えば、上記の甘酒原料に適当量の水を添加混合し、必要に応じて４０〜７０℃で０．５〜１５時間、加温状態に保持して糖化反応などを行わせることにより、まず、甘酒液を調製する。この際、別途に酒粕溶解液を調製し、甘味料、酸味料、食塩などと合わせて添加することができる。
水の添加量、加熱の温度・時間、米麹と米飯などの混合比率は、所望の糖化速度、甘さなどを考慮して、適宜決定することができる。
There is no restriction | limiting in particular in the method of manufacturing the sterilization amazake of this invention. For example, by adding and mixing an appropriate amount of water to the above-mentioned amazake raw material, and maintaining the heated state at 40 to 70 ° C. for 0.5 to 15 hours as necessary, first, a saccharification reaction is performed, Prepare amazake liquor. At this time, a liquor solution can be separately prepared and added together with a sweetener, a sour agent, salt, and the like.
The amount of water added, the heating temperature / time, and the mixing ratio of rice bran and cooked rice can be appropriately determined in consideration of the desired saccharification rate, sweetness and the like.
次に、調製された甘酒液の不溶性固形分を必要に応じて調整する。甘酒液の不溶性固形分の調整は、遠心分離処理、フィルタープレス処理などにより適宜行うことができる。
その後フィチン酸及び／又はその塩を添加し、甘酒中にフィチン酸として０．００５〜０．２質量％含有させるように調整する。
なお、上記のようにして、甘酒中の不溶性固形分の少なくとも一部を除去して甘酒液とした後、この甘酒液を当初の甘酒中に混合し、全体としての不溶性固形分量が０〜３０％になるように調整した後、フィチン酸及び／又はその塩を添加することもできる。
また、フィチン酸及び／又はその塩の添加を、糖化工程で行うこともできる。
Next, the insoluble solid content of the prepared liquor liquid is adjusted as necessary. Adjustment of the insoluble solid content of the amazake liquor can be appropriately performed by a centrifugal separation process, a filter press process, or the like.
Thereafter, phytic acid and / or a salt thereof is added and adjusted to contain 0.005-0.2% by mass as phytic acid in amazake.
In addition, after removing at least a part of the insoluble solids in amazake as described above to obtain amazake liquor, the amazake liquor is mixed in the original amazake, and the total amount of insoluble solids is 0-30. After adjusting to%, phytic acid and / or a salt thereof may be added.
In addition, phytic acid and / or a salt thereof can be added in the saccharification step.
こうして得られた甘酒を、缶などのレトルト容器に充填する前又は後に殺菌することにより、本発明の殺菌甘酒を得ることができる。
殺菌処理法には特に制限はなく、例えば、熱水・蒸気加熱、ＵＨＴ滅菌（直接加熱方式又は間接加熱方式）、ＨＴＳＴ殺菌などの他、紫外線照射、超音波照射、高圧処理、放射線処理などが挙げられる。本発明においては、例えば８５〜１１０℃、１０〜６０分間の加熱条件下でレトルト殺菌したレトルト甘酒が、実用上の観点から好ましい。
加熱殺菌後は、品質低下を少しでも避けるため、速やかに冷却することが好ましい。
かくして得られた本発明の殺菌甘酒は、加熱殺菌や長時間加温によっても褐変、変質を殆ど起こさず、高品質で甘酒本来のコクや風味が優れている。
By sterilizing the thus obtained amazake before or after filling a retort container such as a can, the sterilized amazake of the present invention can be obtained.
There are no particular restrictions on the sterilization treatment method, for example, hot water / steam heating, UHT sterilization (direct heating method or indirect heating method), HTST sterilization, etc., ultraviolet irradiation, ultrasonic irradiation, high pressure treatment, radiation treatment, etc. Can be mentioned. In the present invention, for example, retort amazake that is retort-sterilized under heating conditions of 85 to 110 ° C. for 10 to 60 minutes is preferable from a practical viewpoint.
After heat sterilization, it is preferable to cool quickly in order to avoid any deterioration in quality.
The sterilized amazake of the present invention thus obtained hardly undergoes browning or alteration even by heat sterilization or long-time heating, and is high quality and excellent in the richness and flavor inherent to amazake.
次に、本発明を実施例により更に詳しく説明するが、本発明はこの例によってなんら限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited at all by this example.
実施例１
（１）甘酒飲料の調製
米麹、酒粕、砂糖、塩に水を添加混合して、米麹５％、酒粕５％、砂糖１０％、塩０．０２％を含む甘酒液を調製した。この甘酒液にフィチン酸（築野食品工業株式会社）を添加して、ｐＨ４．３に調整した。この甘酒液中のフィチン酸及び／又はその塩の含有量をバナドモリブデン酸吸光光度法で測定した結果、０．０５４質量％のフィチン酸が含まれていた。得られた甘酒液を、温度８５℃で缶に充填して密封した後、１１０℃で３０分間加熱殺菌してレトルト甘酒を得た。
なお、フィチン酸及び／又はその塩の含有量の測定は次のとおり行った。
甘酒飲料１０ｇに、３％トリクロロ酢酸溶液を加えて５０ｍＬとし、十分に撹拌後、遠心分離し、ろ過した。ろ液に０．５％塩化第二鉄溶液４ｍＬを加えて、沸騰水浴中で加熱後、遠心分離し、上澄みを捨て、加温した３％トリクロロ酢酸溶液３０ｍＬを加えて撹拌後、遠心分離した。さらに、０．１７ｍｏｌ／Ｌ塩酸３０ｍＬ、温水３０ｍＬで洗浄した。沈殿物に硝酸、硫酸を加えて加熱分解した後、バナドモリブデン酸吸光光度法により、メソイノシットヘキサリン酸としてフィチン酸の含有量（＝Ｐ×３．５５１６）を測定した。
Example 1
(1) Preparation of Amazake Beverage Water was added to rice bran, sake lees, sugar, and salt to prepare a liquor solution containing 5% rice bran, 5% sake lees, 10% sugar, and 0.02% salt. Phytic acid (Tsukino Food Industry Co., Ltd.) was added to this liquor solution to adjust the pH to 4.3. As a result of measuring the content of phytic acid and / or a salt thereof in this liquor solution by a vanadomolybdic acid spectrophotometric method, 0.054% by mass of phytic acid was contained. The resulting amazake liquor was sealed in a can at a temperature of 85 ° C., and then heat sterilized at 110 ° C. for 30 minutes to obtain a retort amazake.
In addition, the measurement of content of phytic acid and / or its salt was performed as follows.
A 3% trichloroacetic acid solution was added to 10 g of amazake beverage to make 50 mL, and after sufficient stirring, centrifuged and filtered. Add 4 mL of 0.5% ferric chloride solution to the filtrate, heat in a boiling water bath, centrifuge, discard the supernatant, add 30 mL of warm 3% trichloroacetic acid solution, stir and centrifuge. . Furthermore, it was washed with 30 mL of 0.17 mol / L hydrochloric acid and 30 mL of warm water. Nitric acid and sulfuric acid were added to the precipitate for thermal decomposition, and then the content of phytic acid (= P × 3.5516) as meso-inosit hexaphosphoric acid was measured by vanadomolybdic acid spectrophotometry.
（２）甘酒飲料の色差の測定
上記（１）で得られたレトルト甘酒を容器ごと６０℃に加温し、その状態で２０日間保存し、その過程で日本電色工業株式会社製の測色色差計ＺＥ−２０００を用いて、Ｌ*ａ*ｂ*表色系（ここで、Ｌ*は明度、ａ*は赤−緑方向の色度、ｂ*は黄−青方向の色度を示す。）の色差を測定した。
色差量（ΔＥ*）は、下式により算出した。その結果を第１表に示す。
ΔＥ*＝［（ΔＬ*）2＋（Δａ*）2＋（Δｂ*）2］1/2
また、２０日間加熱保存後の、甘酒の嗜好試験を行った結果、酸味は弱く、風味の低下は殆どなかった。
(2) Measurement of Color Difference of Amazake Beverage The retort amazake obtained in (1) above is heated to 60 ° C. together with the container and stored in that state for 20 days. In the process, color measurement made by Nippon Denshoku Industries Co., Ltd. Using a color difference meter ZE-2000, L * a * b * color system (where L * is lightness, a * is red-green chromaticity, b * is yellow-blue chromaticity) )) Was measured.
The color difference amount (ΔE * ) was calculated by the following equation. The results are shown in Table 1.
ΔE * = [(ΔL * ) 2 + (Δa * ) 2 + (Δb * ) 2 ] 1/2
Moreover, as a result of performing the taste test of amazake after heat storage for 20 days, the acidity was weak and there was almost no fall of flavor.
比較例１
実施例１において、使用したフィチン酸の代りに、乳酸を用いて、実施例１と同様に行った。得られた甘酒中のフィチン酸及び／又はその塩の含有量をバナドモリブデン酸吸光光度法で測定した結果、検出限界（０．００５質量％）以下であり、検出できなかった。
実施例１と同様にして、色差を測定した結果を第１表に示す。
また、２０日間加熱保存後の、甘酒の嗜好試験を行った結果、酸味が強く、風味も若干低下していた。
Comparative Example 1
In Example 1, it carried out similarly to Example 1 using lactic acid instead of the used phytic acid. As a result of measuring the content of phytic acid and / or salt thereof in the obtained amazake by vanadomolybdic acid spectrophotometry, it was below the detection limit (0.005% by mass) and could not be detected.
The results of measuring the color difference in the same manner as in Example 1 are shown in Table 1.
In addition, as a result of a taste test for amazake after 20 days of heat storage, the acidity was strong and the flavor was slightly reduced.
第１表から、実施例（フィチン酸添加）で得られたレトルト甘酒は、比較例（乳酸添加）に比べて、２０日間経過後でも変色が極めて低く、酸味は弱く、風味の低下は殆どないことが分かる。
From Table 1, the retort amazake obtained in the examples (with phytic acid added) has a very low discoloration, weak acidity and little deterioration in flavor even after 20 days, compared to the comparative example (with lactic acid added). I understand that.
Claims (4)
The amazake is mainly composed of at least one selected from rice bran, a mixture of rice bran and rice, a mixture of rice bran and liquor, sake lees, and a mixture of rice bran, rice and sake lees. The sterilized amazake according to any one of?
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| JP2005008539A JP4020914B2 (en) | 2005-01-17 | 2005-01-17 | Sterilized amazake |
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| JP2008283886A (en) * | 2007-05-16 | 2008-11-27 | Tatsuuma-Honke Brewing Co Ltd | Method for producing amazake |
| JP2018068255A (en) * | 2016-11-02 | 2018-05-10 | 森永製菓株式会社 | Nutrient absorption promoting food composition |
| CN109198439A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant ginger wine dregs of rice fermentation rice-flour noodles and preparation method thereof |
| CN109198340A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Sweet Wine drink of a kind of ginger wine dregs of rice fermentation and preparation method thereof |
| CN111518652A (en) * | 2020-04-24 | 2020-08-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lees sweet wine and preparation method thereof |
| JP2020127367A (en) * | 2019-02-07 | 2020-08-27 | 株式会社大潟村あきたこまち生産者協会 | Method for producing amazake |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008283886A (en) * | 2007-05-16 | 2008-11-27 | Tatsuuma-Honke Brewing Co Ltd | Method for producing amazake |
| JP2018068255A (en) * | 2016-11-02 | 2018-05-10 | 森永製菓株式会社 | Nutrient absorption promoting food composition |
| JP7295609B2 (en) | 2016-11-02 | 2023-06-21 | 森永製菓株式会社 | Food composition for promoting nutrient absorption |
| CN109198439A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | A kind of instant ginger wine dregs of rice fermentation rice-flour noodles and preparation method thereof |
| CN109198340A (en) * | 2018-10-26 | 2019-01-15 | 大连悠铭屋生物科技有限公司 | Sweet Wine drink of a kind of ginger wine dregs of rice fermentation and preparation method thereof |
| JP2020127367A (en) * | 2019-02-07 | 2020-08-27 | 株式会社大潟村あきたこまち生産者協会 | Method for producing amazake |
| CN111518652A (en) * | 2020-04-24 | 2020-08-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lees sweet wine and preparation method thereof |
| CN111518652B (en) * | 2020-04-24 | 2022-08-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Lees sweet wine and preparation method thereof |
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