JP2007054010A - Method for producing sweet sakes - Google Patents
Method for producing sweet sakes Download PDFInfo
- Publication number
- JP2007054010A JP2007054010A JP2005245829A JP2005245829A JP2007054010A JP 2007054010 A JP2007054010 A JP 2007054010A JP 2005245829 A JP2005245829 A JP 2005245829A JP 2005245829 A JP2005245829 A JP 2005245829A JP 2007054010 A JP2007054010 A JP 2007054010A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- rice bran
- steamed
- germ
- bran
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Abstract
Description
本発明は、みりん類の製造法に関する。 The present invention relates to a method for producing mirins.
みりんは、日本の伝統的な醸造食品であり、主に調味料として家庭、飲食店、食品加工の現場で広く使用されている。また、みりんに類似する食品として、アルコール含有調味料、みりん風調味料等と呼ばれるものがみりんと同様の用途に使用されている（以下、みりん、アルコール含有調味料及びみりん風調味料を「みりん類」と総称する）。消費者の嗜好の多様化に伴い、みりん類に求められる味、色、香り、含有成分量或いは調理効果も多様化している。 Mirin is a traditional Japanese brewed food and is widely used as a seasoning mainly at home, restaurants and food processing sites. Also, as foods similar to mirin, what are called alcohol-containing seasonings, mirin-like seasonings, etc. are used for the same purposes as mirin (hereinafter mirin, alcohol-containing seasonings and mirin-like seasonings Generically). With the diversification of consumer preferences, the taste, color, fragrance, content of ingredients and cooking effects required for mirins are also diversifying.
以前より、玄米には、ビタミン、ミネラル、蛋白質、食物繊維が豊富に含まれていることが知られている。また、近年、胚芽又は米糠を利用した健康素材の開発が進んでおり、有効成分であるγアミノ酪酸やセラミド、フェルラ酸、その他有効成分を多く含む米胚芽発酵エキス等が製品化されている。胚芽や米糠をみりんの原料として使用することにより、これら有効成分の含量を増強させたみりん類を開発することができる。 It has long been known that brown rice is rich in vitamins, minerals, proteins, and dietary fiber. In recent years, development of health materials using germ or rice bran has been progressing, and rice germ fermented extract containing a large amount of active ingredients such as γ-aminobutyric acid, ceramide, ferulic acid and other active ingredients has been commercialized. By using germ or rice bran as a raw material for mirin, it is possible to develop mirins with enhanced contents of these active ingredients.
みりん類の原料として米糠をそのまま（生糠）使用する方法や散水せずにそのまま蒸して使用する方法、米糠に対し２０〜３０％の水を加水（散水）し混和後、蒸して使用する方法は公知である（特許文献１、２参照）。 A method of using rice bran as raw material for mirin (ginger), a method of steaming without sprinkling, a method of adding 20-30% water to rice bran (watering), mixing and steaming Is known (see Patent Documents 1 and 2).
また、清酒醸造の副産物として大量に生産される粳米白糠を利用したみりんの製造研究も行われており、通常、２０〜３０％の水を加水して蒸した糠を使用するが、生白糠や無散水蒸煮した白糠、エクストルーダーによって成型α化した白糠ペレットを利用する方法も報告されている（非特許文献１〜３参照）
本発明者らは、米糠を利用する技術を用いて、有効成分の含量を増強させたみりん類の開発研究を進めた。生の米糠を原料として利用した場合は、有効成分の溶出が不十分であった。また、米糠に加水せずに蒸煮する方法、及び２０〜３０％の水を加水して蒸煮する方法では、得られるみりん類の褐変の度合及び焙煎香が強くなることが判明した。褐変の度合及び焙煎香が強いみりん類は、その用途によっては好まれない場合がある。
In addition, research on the production of mirin using glutinous rice bran that is produced in large quantities as a by-product of sake brewing has been carried out, and usually uses cocoon that is steamed with 20-30% water. A method using non-sprinkled steamed birch, white birch pellets molded by an extruder has also been reported (see Non-Patent Documents 1 to 3).
The inventors of the present invention have advanced research and development on mirins having an enhanced active ingredient content using a technique using rice bran. When raw rice bran was used as a raw material, the elution of active ingredients was insufficient. In addition, it was found that the degree of browning and roasted fragrance of the resulting mirins become stronger in the method of cooking without adding water to rice bran and the method of adding 20-30% water and cooking. Mirins with a strong browning degree and strong roasting fragrance may not be preferred depending on the application.
本発明の課題は、米糠や米胚芽を原料又は原料の一部として使用することにより、米糠や米胚芽に含まれる有効成分を多く含む、香味が良好で、優れた品質のみりん類の製造法を提供することにある。 An object of the present invention is to use rice bran or rice germ as a raw material or a part of the raw material, so that it contains a large amount of active ingredients contained in rice bran or rice germ, has a good flavor, and has excellent quality. Is to provide.
本発明者らは、加水後に蒸煮した米胚芽及び／又は米糠を用いることにより、米糠や米胚芽に含まれる有効成分を多く含み、褐変の度合が小さく、且つ焙煎香が抑えられたみりん類を得られることを見出し、本発明を完成した。すなわち本発明は、以下に係るものである。
（１）加水率が４０％〜２００％となるように加水した後に蒸煮した米胚芽及び／又は米糠を、米麹及び／又は酵素剤により糖化することを特徴とするみりん類の製造法。
（２）蒸米を、米麹及び／又は酵素剤により糖化する工程を含むみりん類の製造法において、加水率が４０％〜２００％となるように加水した後に蒸煮した米胚芽及び／又は米糠を、蒸米に混合し、次いで該混合物を糖化することを特徴とするみりん類の製造法。
（３）上記（１）または（２）記載の製造法により得られたみりん類。
By using rice germ and / or rice bran cooked after hydration, the present inventors include a large amount of active ingredients contained in rice bran and rice germ, a small degree of browning, and mirins with reduced roasting incense The present invention was completed. That is, the present invention relates to the following.
(1) A method for producing mirins, characterized by saccharifying rice germ and / or rice bran that has been watered to a water content of 40% to 200% and then steamed with rice bran and / or an enzyme agent.
(2) In a method for producing mirins including a step of saccharifying steamed rice with rice bran and / or an enzyme agent, rice germ and / or rice bran cooked after being watered so that the water content is 40% to 200% A method for producing mirins, which comprises mixing with steamed rice and then saccharifying the mixture.
(3) Mirin obtained by the production method described in (1) or (2) above.
本発明の製造法を使用することにより、原料として用いる米胚芽及び／又は米糠は、蒸煮処理によっても褐変化せず、米胚芽や米糠の溶解も良好となる。また、得られるみりん類は、米胚芽や米糠の有効成分を多く含み、香味も良好であるという特徴を有する。 By using the production method of the present invention, the rice germ and / or rice bran used as a raw material is not browned by the steaming treatment, and the rice germ and rice bran dissolve well. The obtained mirin has a feature that it contains a large amount of active ingredients of rice germ and rice bran and has a good flavor.
１．本発明のみりん類の製造法
本発明は、加水率が４０％〜２００％となるように加水した後に蒸煮した米胚芽及び／又は米糠を、米麹及び／又は酵素剤により糖化することを特徴とするみりん類の製造法である。
1. Process for producing phosphorus according to the present invention The present invention is characterized by saccharifying rice germ and / or rice bran, which has been watered to a water content of 40% to 200%, with rice bran and / or an enzyme agent. This is a method for producing mirin.
米胚芽又は米糠は単独で使用してもよく、両者を混合してもよい。米胚芽及び／又は米糠を、加水後に蒸煮すると、褐変化せず、米胚芽や米糠の溶解も良好となり、その結果、得られるみりん類は、米胚芽や米糠の有効成分を多く含み、香味も良好という効果が得られる。
米胚芽及び／又は米糠に対して加水する方法は任意であり、例えば、散水、浸漬、混合撹拌等の方法が使用できる。加水率は、米胚芽及び／又は米糠に対し、４０％〜２００％（＝米胚芽又は米糠１ｋｇに対し、４００〜２０００ｍｌの水を添加）、好ましくは１００〜２００％（ｗ／ｗ）である。
蒸煮する方法も任意であり、市販の蒸煮装置が使用できる。米胚芽及び／又は米糠の蒸煮は、１００〜１２０℃で２０〜４０分間行うことが好ましい。
Rice germ or rice bran may be used alone or in combination. Steaming rice germ and / or rice bran after adding water does not change the brown color and improves the dissolution of rice germ and rice bran. As a result, the resulting mirin contains a large amount of active ingredients of rice germ and rice bran and has a flavor. The effect of good is obtained.
The method of adding water to rice germ and / or rice bran is arbitrary, and for example, methods such as watering, dipping, and mixing and stirring can be used. The water content is 40% to 200% (= 400 to 2000 ml of water is added to 1 kg of rice germ or rice bran), preferably 100 to 200% (w / w) based on rice germ and / or rice bran. .
The method of cooking is also arbitrary, and a commercially available cooking apparatus can be used. The steaming of rice germ and / or rice bran is preferably performed at 100 to 120 ° C. for 20 to 40 minutes.
本発明では、加水後に蒸煮した米胚芽及び／又は米糠を糖化する。糖化の条件は特に限定されず、従来のみりん類の製造法に準じて適宜設定すればよい。例えば、上記混合物に米麹及び／又は酵素剤を添加し、２０〜４０℃で３０日〜６０日程度反応させることにより、糖化を行うことができる。酵素剤としては、例えばアミラーゼが使用できる。糖化は、アルコールの存在下又は非存在下で行われ、アルコールとしては、例えば醸造アルコール、飲食料品工業用アルコールが使用される。また、糖化時には、加塩を行ってもよい。 In the present invention, rice germ and / or rice bran cooked after hydration is saccharified. The conditions for saccharification are not particularly limited, and may be appropriately set according to the conventional method for producing phosphorus. For example, saccharification can be performed by adding rice bran and / or an enzyme agent to the above mixture and reacting at 20 to 40 ° C. for about 30 to 60 days. As the enzyme agent, for example, amylase can be used. The saccharification is carried out in the presence or absence of alcohol, and as the alcohol, for example, brewed alcohol and alcohol for food and beverage industry are used. In addition, salting may be performed during saccharification.
糖化終了後は、従来のみりん類の製造法に準じて、醪の圧搾、火入れ、滓下げ、殺菌、瓶詰めを行い、最終製品とすればよい。 After completion of saccharification, the final product may be obtained by squeezing, burning, slaughtering, sterilizing and bottling koji according to the conventional method for producing phosphorus.
２．蒸米を用いるみりん類の製造法
また本発明は、蒸米を、米麹及び／又は酵素剤により糖化する工程を含むみりん類の製造法において、加水後に蒸煮した米胚芽及び／又は米糠を、蒸米に混合し、次いで該混合物を糖化することを特徴とするみりん類の製造法である。
米胚芽又は米糠は単独で使用してもよく、両者を混合してもよい。米胚芽及び／又は米糠に対して加水する方法は任意であり、例えば、散水、浸漬、混合撹拌等の方法が使用できる。加水率は、米胚芽及び／又は米糠に対し、４０％〜２００％（＝米胚芽又は米糠１ｋｇに対し、４００〜２０００ｍｌの水を添加）、好ましくは１００〜２００％（ｗ／ｗ）である。
蒸煮する方法も任意であり、市販の蒸煮装置が使用できる。米胚芽及び／又は米糠の蒸煮は、１００〜１２０℃で２０〜４０分間行うことが好ましい。
2. The present invention also relates to a method for producing mirins comprising a step of saccharifying steamed rice with rice bran and / or an enzyme agent. In the method for producing mirin, steamed rice germ and / or rice bran are used as steamed rice. A method for producing mirins, which comprises mixing and then saccharifying the mixture.
Rice germ or rice bran may be used alone or in combination. The method of adding water to rice germ and / or rice bran is arbitrary, and for example, methods such as watering, dipping, and mixing and stirring can be used. The water content is 40% to 200% (= 400 to 2000 ml of water is added to 1 kg of rice germ or rice bran), preferably 100 to 200% (w / w) based on rice germ and / or rice bran. .
The method of cooking is also arbitrary, and a commercially available cooking apparatus can be used. The steaming of rice germ and / or rice bran is preferably performed at 100 to 120 ° C. for 20 to 40 minutes.
本発明では、加水後に蒸煮した米胚芽及び／又は米糠を、蒸米に混合し、次いで該混合物を糖化する。米胚芽及び／又は米糠と、蒸米の混合比は適宜設定すればよく、例えば１：９９〜９９：１とすればよい。混合物の糖化の条件は特に限定されず、従来のみりん類の製造法に準じて適宜設定すればよい。例えば、上記混合物に米麹及び／又は酵素剤を添加し、２０〜４０℃で３０日〜６０日程度反応させることにより、糖化を行うことができる。酵素剤としては、例えばアミラーゼが使用できる。糖化は、アルコールの存在下又は非存在下で行われ、アルコールとしては、例えば醸造アルコール、飲食料品工業用アルコールが使用される。また、糖化時には、加塩を行ってもよい。
糖化終了後は、従来のみりん類の製造法に準じて、醪の圧搾、火入れ、滓下げ、殺菌、瓶詰めを行い、最終製品とすればよい。
In the present invention, steamed rice germ and / or rice bran is mixed with steamed rice, and then the mixture is saccharified. The mixing ratio of rice germ and / or rice bran and steamed rice may be set as appropriate, for example, 1:99 to 99: 1. The conditions for saccharification of the mixture are not particularly limited, and may be set as appropriate according to the conventional method for producing phosphorus. For example, saccharification can be performed by adding rice bran and / or an enzyme agent to the above mixture and reacting at 20 to 40 ° C. for about 30 to 60 days. As the enzyme agent, for example, amylase can be used. Saccharification is performed in the presence or absence of alcohol, and as alcohol, for example, brewing alcohol or alcohol for food and beverage industry is used. In addition, salting may be performed during saccharification.
After completion of saccharification, the final product may be obtained by squeezing, burning, drowning, sterilizing and bottling the koji according to the conventional method for producing phosphorus.
３．本発明のみりん類
本発明のみりん類は、上記１．又は２．記載のみりん類の製造法により得られたものである。従来は蒸煮の際に褐変し、溶解が不十分であった米胚芽及び／又は米糠は、加水後に蒸煮することにより、糖化時の溶解が良好となる。このため本発明のみりん類は、米胚芽や米糠の有効成分を多く含み、香味も良好という性質を有している。
3. Only phosphorus of the present invention The only phosphorus of the present invention is the above-mentioned 1. Or 2. It is obtained only by the manufacturing method of phosphorus described. Conventionally, rice germ and / or rice bran, which browned during cooking and was not sufficiently dissolved, is well-dissolved during saccharification by cooking after addition of water. Therefore, the phosphorus according to the present invention has a property that it contains many active ingredients of rice germ and rice bran and has a good flavor.
（米糠の添加効果及び米糠における散水の効果）
（１）本発明のみりん類
米糠１ｋｇに２倍量の水（加水率２００％）を散水し、３時間吸水させた後に、水切りし、次いで、１１５℃で４０分間蒸煮した。もち精白米９ｋｇを４時間水に浸漬後、水切りし、次いで、加圧釜にて１１５℃４０分間蒸煮した。蒸煮した米糠ともち精白米を混合し、放冷後、１ｋｇの米麹、アミラーゼ１５００ｍｇ（ユニアーゼＳ、ヤクルト薬品工業株式会社製）及び７Ｌの４０％醸造アルコールと混和して仕込み、３０℃３０日間糖化熟成し、得られた醪をハンドプレスで圧搾し、圧搾液を本発明のみりん類とした。
（２）比較例１
もち精白米１０ｋｇを４時間浸漬後、水切りし、次いで、加圧釜にて１１５℃４０分間蒸煮した。放冷後、上記と同様の条件にて仕込み、糖化熟成、醪の圧搾を行い、比較例１のみりん類とした。
（３）比較例２
無散水の米糠１ｋｇを１１５℃で４０分間蒸煮した。もち精白米９ｋｇを４時間水に浸漬後、水切りし、次いで、加圧釜にて１１５℃４０分間蒸煮した。蒸煮した米糠ともち精白米を混合し、放冷後、上記と同様の条件にて仕込み、糖化熟成、醪の圧搾を行い、比較例２のみりん類とした。
得られた圧搾液（みりん類）についての分析値を表１に示した。
(Addition effect of rice bran and watering effect in rice bran)
(1) Only phosphorus of the present invention 1 kg of rice bran was sprinkled with 2 times the amount of water (water content 200%), allowed to absorb water for 3 hours, drained, and then steamed at 115 ° C. for 40 minutes. 9 kg of glutinous polished rice was immersed in water for 4 hours, drained, and then steamed in a pressure kettle at 115 ° C. for 40 minutes. Mix steamed rice bran and polished white rice, let cool, mix with 1kg rice bran, 1500mg amylase (Uniase S, Yakult Yakuhin Kogyo Co., Ltd.) and 7L 40% brewed alcohol, 30 ℃ 30 days Saccharification and aging were carried out, and the resulting koji was pressed with a hand press, and the pressed solution was the only phosphorus of the present invention.
(2) Comparative Example 1
After immersing 10 kg of glutinous polished rice for 4 hours, drained, and then steamed in a pressure kettle at 115 ° C. for 40 minutes. After allowing to cool, the mixture was charged under the same conditions as described above, saccharified and matured, and squeezed with straw.
(3) Comparative Example 2
1 kg of non-sprinkled rice bran was cooked at 115 ° C. for 40 minutes. 9 kg of glutinous polished rice was immersed in water for 4 hours, drained, and then steamed in a pressure kettle at 115 ° C. for 40 minutes. Steamed rice bran and polished white rice were mixed, allowed to cool, then charged under the same conditions as described above, saccharified and matured, and squeezed for koji.
Table 1 shows the analytical values of the obtained compressed liquid (mirin).
米糠の加水率を２００％とした本発明のみりん類は、総酸度、アミノ酸、ミネラルの含量が最も高く、米胚芽の有効成分を多く含むことが示された。吸光度の値が高い程、褐変の度合いが大きいことを示す。比較例２と本発明を比較すると、比較例２の方が吸光度が高く、褐変の度合いが大きかった。
また、熟練したパネルによる官能評価では、比較例２のみりんは焙煎香が強いと評価され、本発明のみりんは比較例よりも芳醇な味と香りがあり良好と評価された。
米糠の加水率を２００％とすることにより、米糠や米胚芽に含まれる有効成分を多く含み、褐変の度合が小さく、且つ焙煎香が抑えられたみりん類を得られることが示された。
The phosphorus of the present invention in which the water content of rice bran was 200% was found to have the highest total acidity, amino acid and mineral content, and to contain a large amount of active components of rice germ. A higher absorbance value indicates a greater degree of browning. Comparing Comparative Example 2 and the present invention, Comparative Example 2 had a higher absorbance and a greater degree of browning.
Moreover, in sensory evaluation by a skilled panel, it was evaluated that Mirin of Comparative Example 2 had a strong roasted fragrance, and Mirin of the present invention had a richer taste and aroma than the Comparative Example and was evaluated as good.
It has been shown that by setting the water content of rice bran to 200%, mirins containing a large amount of active ingredients contained in rice bran and rice germ, having a small degree of browning, and having reduced roasting aroma can be obtained.
（米糠における蒸煮の効果）
米糠の蒸煮処理の有無以外は、実施例１（１）と同様の方法で配合・処理して得た２種類のみりん類について、その分析値を表２に示した。総酸度、アミノ酸度、ミネラル総量、熟練したパネルによる官能評価の全てにおいて、無蒸煮米糠よりも、蒸煮米糠の方が優れていた。
(Effect of steaming rice bran)
Table 2 shows the analytical values of two types of phosphorus obtained by blending and processing in the same manner as in Example 1 (1) except for the presence or absence of steamed rice bran. The cooked rice bran was superior to the uncooked rice bran in all of the total acidity, amino acid content, total amount of minerals, and sensory evaluation by skilled panels.
（加水率が米糠の溶解に及ぼす影響）
加水率が米糠の溶解に及ぼす影響を調べるため、米糠１ｋｇに対する加水量を、（１）無散水（加水率０％）、（２）２００ｍｌ（加水率２０％）、（３）３００ｍｌ（加水率３０％）（４）１０００ｍｌ（加水率１００％）、（５）１５００ｍｌ（加水率１５０％）、（６）２０００ｍｌ（加水率２００％）と変化させた。水と米糠をよく混合後、水切りし、１１５℃４０分間蒸煮した。この蒸煮米糠に、１００ｇの米麹、アミラーゼ１５０ｍｇ（ユニアーゼＳ、ヤクルト薬品工業株式会社製）及び４０％醸造アルコール７００ｍｌ、調味液５００ｍｌ（エキス４８％、アルコール１４％に液糖とアルコールで調整したもの）と混和して仕込み、３０℃２０日間糖化熟成し、得られた醪をハンドプレスで圧搾した。仕込み時の醪の状態を撮影した写真を図１に、得られた圧搾液のアミノ酸度、官能評価について表３に示した。
(Effect of water content on dissolution of rice bran)
In order to investigate the influence of the hydrolysis rate on the dissolution of rice bran, the amount of water added to 1 kg of rice bran was determined as follows: (1) Non-watering (hydrolysis rate 0%), (2) 200 ml (hydration rate 20%), (3) 300 ml (hydrolysis rate) 30%), (4) 1000 ml (water content 100%), (5) 1500 ml (water content 150%), and (6) 2000 ml (water content 200%). After thoroughly mixing water and rice bran, drained and steamed at 115 ° C. for 40 minutes. To this steamed rice bran, 100g of rice bran, amylase 150mg (Uniase S, Yakult Pharmaceutical Co., Ltd.) and 40% brewed alcohol 700ml, seasoning solution 500ml (extract 48%, alcohol 14% adjusted with liquid sugar and alcohol) ), And saccharified and matured at 30 ° C. for 20 days, and the resulting koji was squeezed with a hand press. The photograph which image | photographed the state of the wrinkle at the time of preparation was shown in Table 3, and the amino acid degree of the obtained pressing liquid and sensory evaluation were shown in Table 3.
図１より、加水率０〜３０％では、蒸煮後の米糠が褐変化するため、結果的に醪の褐変度合いが大きいことが分かる。また、表３より、加水率が１００％〜２００％の場合は、加水率０〜３０％の場合より、アミノ酸含量が多く、米糠の溶解がより良好であることが示された。加水率３０％と２００％はアミノ酸含量が同程度であり、米糠の溶解程度も同程度と推定されるが、風味の点で加水率２００％の方が優れていた。
みりん類の色調については、加水率０〜３０％の場合は、吸光度が高く、褐変の度合いが大きかった。熟練したパネルによる官能評価では、加水率が１００％〜２００％のみりん類は、風味良好と評価された。
From FIG. 1, it can be seen that, at a water addition rate of 0 to 30%, the rice bran after cooking changes brown, and as a result, the degree of browning of the bran is large. Moreover, from Table 3, when the water content was 100% to 200%, the amino acid content was higher and the rice bran was better dissolved than when the water content was 0% to 30%. Although the water content of 30% and 200% have the same amino acid content and the degree of dissolution of rice bran is estimated to be the same, the water content of 200% was superior in terms of flavor.
About the color tone of mirin, when the water content was 0 to 30%, the absorbance was high and the degree of browning was large. In sensory evaluation by a skilled panel, only phosphorus having a water content of 100% to 200% was evaluated as having a good flavor.
（米胚芽の添加効果及び米胚芽における散水の効果）
無散水（加水率０％）の米胚芽と、２倍量の水を散水後（加水率２００％）３時間吸水、水切りを行った米胚芽を、加圧釜にて１１５℃４０分間蒸煮した。加水率０％の米胚芽は褐変化し、表面が固くなってしまうことから、米糠同様、加水率２００％程度の散水が必要なことが確認できた。蒸煮後の米胚芽の写真を図２に示す。
米糠同様、散水は必要であることが確認できたため、実施例１に従い、コントロール（もち精白米１０ｋｇ）と試験区（もち精白米８ｋｇに２倍量の水を散水、蒸煮した米胚芽２ｋｇ）の仕込みを実施した。得られた圧搾液（みりん類）の分析値を表４に示した。
散水した米胚芽を米原料の一部に使用することにより、アミノ酸含有量や、ミネラル総量、γアミノ酪酸量、抗酸化性が高まり、米胚芽の有効成分を多く含むみりんが得られた。熟練したパネルによる官能評価では、加水率２００％のみりん類は、芳醇な味と香りがあり良好と評価された。
(Addition effect of rice germ and watering effect in rice germ)
Non-watering (0% hydrolyzed rice germ) and 2 times the amount of water sprinkled (200% hydrolyzing rate) were water-absorbed and drained for 3 hours, and the rice germ was cooked in a pressure kettle at 115 ° C. for 40 minutes. Since the rice germ with a water content of 0% turns brown and the surface becomes hard, it was confirmed that watering with a water content of about 200% was necessary, as with rice bran. The photograph of the rice germ after cooking is shown in FIG.
As with rice bran, since it was confirmed that watering was necessary, according to Example 1, the control (10 kg of polished rice) and the test area (2 kg of rice germ with 2 times the amount of water sprayed on steamed rice 8 kg) The preparation was carried out. Table 4 shows analytical values of the obtained compressed liquid (mirin).
By using the sprinkled rice germ as a part of the rice raw material, the amino acid content, the total amount of minerals, the amount of γ-aminobutyric acid, the antioxidant property were increased, and mirin containing a large amount of active ingredients of rice germ was obtained. In sensory evaluation by a skilled panel, only the phosphorus with a water content of 200% was evaluated as having good taste and aroma.
Claims (3)
加水率が４０％〜２００％となるように加水した後に蒸煮した米胚芽及び／又は米糠を、蒸米に混合し、次いで該混合物を糖化することを特徴とするみりん類の製造法。 In a method for producing mirins, including a step of saccharifying steamed rice with rice bran and / or an enzyme agent,
A method for producing mirins, characterized in that rice germ and / or rice bran steamed after being watered to a water content of 40% to 200% are mixed with steamed rice, and then the mixture is saccharified.
3. Mirin obtained by the production method according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005245829A JP2007054010A (en) | 2005-08-26 | 2005-08-26 | Method for producing sweet sakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005245829A JP2007054010A (en) | 2005-08-26 | 2005-08-26 | Method for producing sweet sakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2007054010A true JP2007054010A (en) | 2007-03-08 |
Family
ID=37918047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005245829A Pending JP2007054010A (en) | 2005-08-26 | 2005-08-26 | Method for producing sweet sakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2007054010A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010017116A (en) * | 2008-07-09 | 2010-01-28 | National Institute Of Advanced Industrial & Technology | Method of manufacturing organic acid using malted rice |
| JP2010148436A (en) * | 2008-12-25 | 2010-07-08 | Kikkoman Corp | Mirins, and method for producing the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55118388A (en) * | 1979-03-05 | 1980-09-11 | Masahisa Takeda | Preparation of sweet sake from nonglutinous rice and its bran |
| JPS5672690A (en) * | 1979-11-12 | 1981-06-16 | Ajinomoto Co Inc | Preparation of white rice bran "koji" from white rice bran |
| JPH05123155A (en) * | 1991-10-30 | 1993-05-21 | Kikkoman Corp | Production of sweet sake |
| JPH08242839A (en) * | 1995-03-14 | 1996-09-24 | Takara Shuzo Co Ltd | Production of wines |
-
2005
- 2005-08-26 JP JP2005245829A patent/JP2007054010A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55118388A (en) * | 1979-03-05 | 1980-09-11 | Masahisa Takeda | Preparation of sweet sake from nonglutinous rice and its bran |
| JPS5672690A (en) * | 1979-11-12 | 1981-06-16 | Ajinomoto Co Inc | Preparation of white rice bran "koji" from white rice bran |
| JPH05123155A (en) * | 1991-10-30 | 1993-05-21 | Kikkoman Corp | Production of sweet sake |
| JPH08242839A (en) * | 1995-03-14 | 1996-09-24 | Takara Shuzo Co Ltd | Production of wines |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010017116A (en) * | 2008-07-09 | 2010-01-28 | National Institute Of Advanced Industrial & Technology | Method of manufacturing organic acid using malted rice |
| JP2010148436A (en) * | 2008-12-25 | 2010-07-08 | Kikkoman Corp | Mirins, and method for producing the same |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI362247B (en) | ||
| JP2007054010A (en) | Method for producing sweet sakes | |
| KR101919694B1 (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| CN104783116A (en) | Preparation method of mushroom essence | |
| KR20100105232A (en) | Composition for quality improvement of processed food using grains | |
| JP4493607B2 (en) | Method for producing concentrated seasoning liquid | |
| JP2779584B2 (en) | Processed cereal flour, processed beans, processed rice, and method for producing the same | |
| KR20220132156A (en) | Manufacturing method of seasoning for stir-fry | |
| JP5273857B2 (en) | Mirins, method for producing mirins | |
| KR20170068766A (en) | Soybean paste mixture which is containing fermented grain and its manufacturing method | |
| JP2896252B2 (en) | Chinese noodle flavor seasoning and its manufacturing method | |
| JP2003153659A (en) | Noodle and method for producing the same | |
| KR102649274B1 (en) | Manufacturing method of seasoning for hot pot | |
| JP4682304B2 (en) | New mirins and process for producing the same | |
| JP5344529B2 (en) | Method for producing mirins and use thereof | |
| KR100596033B1 (en) | The manufacturing method of wheat-gluten using meat and wheat-gluten thereof | |
| JPH03108464A (en) | Preparation of seasoning raw material | |
| KR100497125B1 (en) | A process for producing a korean ume cracker containing a dried powder comprising a bamboo leaf | |
| JPS5982068A (en) | Preparation of seasoning material | |
| KR100471646B1 (en) | A process for producing a rice cracker frizzled in oil containing a dried powder comprising a bamboo leaf | |
| KR102017242B1 (en) | A preparing method of hot pepper paste utilizing fermented soybeans powder and hot pepper paste using the same | |
| JP4641961B2 (en) | New mirins and process for producing the same | |
| JPH0614740A (en) | Production of fermented material for fermented seasoning and production of fermented seasoning | |
| JPS58201961A (en) | Preparation of soy | |
| KR20040064033A (en) | Brewed soy sauce with vital wheat gluten |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080805 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100114 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110107 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20111013 |