JP2007275017A - Method for producing sweet alcoholic drink made from sake lees using germinated brown rice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing sweet alcoholic drink made from sake lees, which has improved palatability and mouthfeel over throat and is obtained by using germinated brown rice. <P>SOLUTION: The method for producing sweet alcoholic drink made from sake lees comprises: a process for preparing malted germinated brown rice, which cooks germinated brown rice and inoculates a koji mold into the cooked germinated brown rice to prepare malted germinated brown rice; a process for preparing pulverized powder of malted germinated brown rice, which pulverizes the malted germinated brown rice; and a saccharification process for saccharifying the pulverized powder of malted germinated brown rice with water and a saccharifying amylase. Optionally, the method comprises: a process for preparing malted polished rice, which cooks polished rice and inoculates a koji mold into the cooked polished rice to prepare malted polished rice; a process for pulverizing malted polished rice, which pulverizes malted polished rice besides the above process for preparing pulverized powder of malted germinated brown rice; and a saccharification process for mixing the pulverized powder of malted germinated brown rice prepared by the process with pulverized powder of the malted polished rice in a fixed ratio and saccharifying the mixture with water and a saccharifying amylase. After the saccharification process, the sweet alcoholic drink made from sake lees is heated to deactivate the enzyme and sterilized. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing amazake using germinated brown rice with improved texture and throat.

Conventionally, germinated brown rice contains a large amount of various useful 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 it has an action of lowering blood glucose level, an action of improving liver function, an action of preventing obesity, an action of tranquilization, etc., and there is amazake using germinated brown rice.
However, there is an insoluble solid content in amazake by the conventional method, and when germinated brown rice is used as a raw material, it has a hard outer skin, so that even if it is saccharified, grains remain and the texture and throat feeling are worsened further was there. As methods for solving this problem, Japanese Patent Application Laid-Open No. 2005-87188 (Patent Document 1) and Japanese Patent Application Laid-Open No. 2004-194592 (Patent Document 2) have been proposed.

JP 2005-87188 A Japanese Patent Application Laid-Open No. 2004-194592

Patent Document 1 discloses a method for producing amazake, which is obtained by adding water to germinated brown rice bran and grinding or crushing the amazake that has been kept at a temperature of about 40 to 70 ° C. for 3 to 18 hours to form a desired sealed housing member. A method for producing amazake to be filled, fermented by adding water to germinated brown rice bran, crushed or crushed, mixed with an appropriate amount of amazake made from known rice as the main raw material, and stored in a desired manner A method for producing amazake filled in the member is described.
Patent Document 2 discloses a “process for producing processed food using brown rice or germinated brown rice”. The brown rice or germinated brown rice is gelatinized by heating, pulverized before or after the heating, and the crushed brown rice or germinated brown rice is used. A method for producing a processed food using brown rice or germinated brown rice is described in which brown rice liquefied saccharified product is obtained by adding moss or an enzyme agent to obtain liquefied saccharified brown rice.

However, the invention of the method for producing amazake of the above-mentioned conventional example 1 is to mash or crush amazake produced using germinated brown rice, and crush or crush the hard skin of germinated brown rice in the state of amazake. It is not easy to do, and it is difficult for the granular insoluble components to eliminate the remaining rough feeling, and the texture, texture and feeling over the throat cannot be improved.
Further, in the invention of the method for producing processed foods using the brown rice or germinated brown rice of Conventional Example 2, the germinated brown rice is gelatinized by heating and then pulverized or crushed germinated brown rice before heating, and a rice cake or an enzyme agent is added thereto. In addition, it is liquefied and saccharified, and the method of pulverizing the gelatinized germinated brown rice makes it difficult to eliminate the feeling of graininess of the remaining insoluble components as in the conventional example 1 described above.
In addition, as for the method of pulverizing before heating, brown rice is soaked in water and germinated, so the moisture content is high, and the germinated brown rice purchased from the manufacturer has various moisture content, especially the germinated brown rice is hard like the germinated brown rice When pulverizing to a particle size of 40 to 100 micrometers, which is about the size of wheat flour, or more, it is difficult to pulverize to a predetermined particle size, and it produces amazake utilizing the useful ingredients of germinated brown rice Although it was possible, it was difficult to improve the texture and over the throat.

  The present invention has been made to solve the above-mentioned problems. The germinated brown rice is hatched to form a dry hard germinated brown rice bran having a low water content, which can be easily crushed or finely ground. Saccharification by adding saccharification enzyme or saccharification, or separately cultivating white rice to make dry hard white rice bran having a low water content, and similarly pulverizing or pulverizing to make white rice bran pulverized product, It is mixed with the pulverized pulverized product at a predetermined ratio, mixed with water and a saccharifying enzyme, and saccharified. Further, the dried hard germinated brown rice bran having a low moisture content and the low moisture content of the hatched product are mixed. The dried hard white rice bran is mixed at a predetermined ratio and then pulverized or finely pulverized, and water and saccharifying enzymes are added to it to saccharify, and it has a smooth texture and graininess that does not feel grainy or rough. Contains useful ingredients of germinated brown rice And its object is to provide a sweet sake manufacturing method using the buds brown rice.

What achieves the above object is as follows.
(1) A germinated brown rice bran preparation process in which germinated brown rice is steamed and inoculated with koji molds to produce germinated brown rice bran, a germinated brown rice bran pulverized product preparation process in which the germinated brown rice bran is crushed, The main feature is to perform a saccharification step in which saccharification enzyme is added to saccharify.

  (2) A germinated brown rice bran preparation process in which germinated brown rice is boiled and inoculated with koji mold to produce a germinated brown rice koji, a germinated brown rice koji pulverized product preparation process in which the germinated brown rice koji is crushed, and white rice is steamed and inoculated with koji mold While mixing the white rice bran preparation step for producing the rice bran, the white rice bran pulverized product preparation step for pulverizing the white rice bran, the germinated brown rice bran pulverized product prepared in the above step and the white rice bran pulverized product in a predetermined ratio, The main feature is to perform a saccharification step in which water and a saccharifying enzyme are added to saccharify.

  (3) A germinated brown rice bran preparation process in which germinated brown rice is cooked and inoculated with Aspergillus oryzae to produce germinated brown rice bran, a preparation process in which white rice is steamed and inoculated with Aspergillus oryzae to produce white rice bran, and the germination produced by the above steps A mixed rice bran pulverized product preparation step of mixing brown rice bran and the white rice bran at a predetermined ratio and then pulverizing, and a saccharification step of adding water and saccharifying enzyme to the mixed rice bran pulverized product prepared in the above step to saccharify Doing is the main feature.

(4) The pulverized product producing step is a method for producing amazake using the germinated brown rice according to any one of the above (1) to (3), which is a powdered product producing step.
(5) The method for producing amazake using the germinated brown rice according to the above (1) to (4), wherein the grain size of the germinated brown rice bran is pulverized to 1 to 50 micrometers in the pulverization of the germinated brown rice bran.
(6) A method for producing amazake using the germinated brown rice according to (2) or (4) above, wherein the grain size of the white rice bran is finely ground to 1 to 50 micrometers in the grinding of the white rice bran.
(7) The method for producing amazake using the germinated brown rice comprises the steps of (1) to (6) above, wherein after the saccharification step, a heat sterilization step of heating at a temperature equal to or higher than the deactivation temperature of the saccharification enzyme is performed. A method for producing amazake using the germinated brown rice according to any one of the above.

  In the method for producing amazake using the germinated brown rice of the present invention, the germinated brown rice is first steamed and inoculated with koji mold to produce a germinated brown rice bran. During the production of koji, koji molds grow actively and generate fever. In the process of koji mold growth, the water in germinated brown rice is absorbed. The germinated brown rice thus hatched becomes dry hard germinated brown rice bran having a low water content and is easy to grind. This germinated brown rice bran is pulverized to produce a pulverized product of germinated brown rice bran. After that, when water and saccharifying enzyme are added to the pulverized germinated brown rice koji, the hard shell of the germinated brown rice is crushed, so there is no graininess or roughness, and the saccharification rate is high and the bacteria are fast. Can produce good-quality amazake that does not breed, and even if germinated brown rice is used, it can produce amazake that has a good texture and that feels good to the touch and throat. And the sweet liquor rich in nutrients of germinated brown rice bran 100% containing useful components such as amino acids such as gamma-aminobutyric acid and lysine contained in germinated brown rice, minerals, vitamins and the like can be produced.

Moreover, apart from producing the pulverized product of the germinated brown rice bran described above, white rice is cooked and inoculated with koji mold to produce a white rice bran. The produced white rice bran becomes a dry hard white rice bran having a low water content as in the case of the germinated brown rice bran described above, and is easily pulverized. This white rice bran is pulverized to produce a pulverized white rice bran. Thereafter, the pulverized sprouting brown rice bran and the pulverized white rice bran thus prepared are mixed at a predetermined ratio, and water and saccharifying enzyme are added thereto, mixed, and saccharified, whereby the insoluble solid content of the germinated brown rice and white rice It is possible to produce a smooth amazake that has no grain and graininess of germinated brown rice. Therefore, the texture and throat feel are good, and by using germinated brown rice and white rice, it is possible to produce amazake using germinated brown rice with 100% glutinous rice containing useful components of germinated brown rice with good flavor.
And when pulverizing the germinated brown rice bran and when pulverizing the white rice bran, since the straw is in a dry state, it can be pulverized as it is without requiring a separate apparatus and process for drying the germinated brown rice bran and white rice bran. The pulverized brown rice bran and the white rice bran pulverized product having a predetermined particle size can be easily produced, and the sweet sake with stable quality can be produced.
Furthermore, saccharification is performed by adding water and saccharifying enzyme to the ground pulverized brown rice bran and white rice bran so that the saccharification rate is fast and the production time is shortened. Can do.

  Moreover, if the germinated brown rice bran and the white rice bran made in the germinated brown rice bran preparation process and the white rice bran preparation process are mixed at a predetermined ratio and then pulverized to produce a mixed rice bran, the germinated brown rice bran and white rice The koji is pulverized at the same time, and a mixed koji pulverized product can be efficiently produced.

Further, in the pulverized product preparation step, a dried powder, a wet powder, or a pulverized product in a slurry form can be obtained. A dry powder can be made.
Furthermore, in the pulverization of the germinated brown rice bran, when the germinated brown rice bran is finely pulverized to 1 to 50 micrometers, it is possible to produce amazake using the germinated brown rice having a rough texture and good throat.
Similarly, in the pulverization of the white rice bran, white rice does not have a hard husk and is crushed to 40 to 120 micrometers, which is about the size of wheat flour, and saccharified, and there is little roughness as sweet liquor, but it is fine to 1 to 50 micrometers. When pulverized, a smoother texture can be obtained. Furthermore, since the germinated brown rice bran and white rice bran are pulverized and then saccharified, the germinated brown rice bran fine powder and the white rice bran fine powder are saccharified at the same rate. It progresses and the rate of saccharification is fast, the production time is shortened, and miscellaneous bacteria are not propagated, and a high quality amazake can be produced.
Furthermore, in the method for producing amazake using the germinated brown rice, after the saccharification step, a heat sterilization step of heating at a temperature equal to or higher than the deactivation temperature of the saccharification enzyme is performed, so that hygienic and moderate saccharification is performed. In this state, saccharification can be stopped and a quality product can be produced.

  Hereinafter, an example of an embodiment of a method for producing amazake using germinated brown rice of the present invention will be described with reference to the drawings.

FIG. 1 is a schematic explanatory view illustrating the production process of amazake using germinated brown rice of the present invention, in which brown rice is previously immersed in warm water of 20 ° C. to 35 ° C. and taken out from the water, and the portion of the embryo is slightly Prepare germinated brown rice germinated to the extent that it swells. Water is added to the prepared germinated brown rice soaked for about 3 to 4 hours to sufficiently contain water, and then drained and steamed with a steaming machine to make starch starch α and cool. When the temperature reaches 30 ° C. to 35 ° C., preferably 32 ° C., inoculation with koji molds and koji making makes germinated brown rice koji. When sprouted germinated brown rice, the growth of Aspergillus is activated and moisture is evaporated by the heat during fermentation, and the moisture is absorbed with the growth of Aspergillus. It becomes.
Next, the dried and hardened germinated brown rice bran is pulverized with a pulverizer. The powder is dried by pulverization, but may be wet powder or slurry. The fineness for pulverizing the germinated brown rice may be 40 to 120 micrometers, which is the grain size of flour, but since the graininess is slightly left and the texture is not good, it is 60 micrometers or less, and in particular, the grain size is 1 to 50 micrometers. It is preferable to grind.

When the pulverized germinated brown rice bran powder is put into a fermenter, water and a saccharifying enzyme are added to the fermenter, and the mixture is stirred and mixed, and saccharified for 12 to 16 hours, it becomes a sweet liquor of germinated brown rice bran 100%. Since germinated brown rice is pulverized and saccharifying enzyme is added, the speed of saccharification is high, and a good quality liquor is obtained without propagation of various bacteria. The amazake is heat-treated to deactivate the enzyme to stop saccharification and sterilize, and after cooling, it is packaged to produce a nutrient-rich amazake with 100% germinated brown rice bran.
Put the germinated brown rice bran powder into the fermenter and add water and saccharifying enzyme to saccharify it. In this case, if you reduce the amount of water and make it a viscous sweet liquor, the nutritional value is very high As a sweetening material, it can be used by adding to food.

FIG. 2 is a schematic explanatory view illustrating the production process of different amazake using germinated brown rice and white rice. In the same manner as described above, germinated brown rice bran is produced and pulverized to produce germinated brown rice bran powder. Then, in this case, white rice is separately washed, water is added and soaked for about 10 hours to sufficiently contain water, and then drained and steamed with a steaming machine to make starch starch α and cool it. When the temperature reaches 30 ° C. to 35 ° C., preferably 32 ° C., the koji mold is inoculated and koji to make white rice koji. The water evaporates due to heat during fermentation, and the water is absorbed as the koji mold grows. The water content of the white rice bran is about 15% as in the germinated brown rice bran, and it becomes fairly dry and hard. The dried and hardened white rice bran is pulverized with a pulverizer to a particle size of wheat flour of 40 to 120 micrometers.
In the case of white rice, unlike germinated brown rice, it does not have a hard outer skin, so a particle size of about flour is sufficient, but if it is ground to a particle size of 1-50 micrometers, it becomes a smoother touch and a sweet sake over the throat. In the grinding process of white rice and germinated brown rice, a dry powder is formed. However, it may be a wet powder or a pulverized product made into a slurry.
When the white rice bran powder thus prepared and the germinated brown rice bran powder are mixed at a predetermined ratio, water and saccharifying enzyme are added to this, and mixed with stirring, and then saccharified for 12 to 16 hours. The starch quality of brown rice and white rice is changed to sugar, resulting in a sweet liquor of germinated brown rice bran and 100% white rice bran. The amazake is heated and sterilized, saccharification is stopped, cooled, and then packaged into a product.
Although saccharification proceeds by saccharifying enzymes of germinated brown rice bran and white rice bran, the addition of a saccharifying enzyme (glucoamylase) increases the speed of saccharification, shortens the production time of amazake, and eliminates the effects of various bacteria. And because it produces a refreshing sweetness, saccharification enzymes are also introduced into the fermenter.

  In the above production process, germinated brown rice bran and white rice bran are prepared, mixed at a predetermined ratio, and may be pulverized after mixing. In this case, the step of individually pulverizing the germinated brown rice bran and white rice bran Since it is not necessary, the manufacturing process is simplified.

Amazake using the germinated brown rice produced in the above process does not require the step of decomposing the protein and cellulose contained in the germinated brown rice hull, because the germinated brown rice bran powder is powdered with the hull still contained. Useful ingredients such as amino acids such as gamma-aminobutyric acid and lysine, minerals, and vitamins contained in the outer skin dissolve in the sweet sake, resulting in a sweet sake using nutrient rich germinated brown rice.
In addition, Amazake using germinated brown rice produced using germinated brown rice and white rice as raw materials is saccharified after the germinated brown rice straw and white rice bran are powdered. Can do.
Furthermore, since the sweet sake of 100% germinated brown rice bran does not have a good flavor, it becomes a sweet liquor with good flavor by saccharification by mixing white rice bran powder and germinated brown rice powder at a predetermined ratio.
The mixing ratio of the germinated brown rice bran powder and the white rice bran powder is preferably 2 to 3 to 3 but preferably 1 to 1.

  In the traditional Amazake method, the liquid and insoluble solids are swallowed together, so the hardness and crushing feeling of the insoluble solids are finely adjusted to finish the product with a good texture and throat. However, in the present invention, the hard skin of germinated brown rice is crushed, so that there is no insoluble solid content, a smooth texture without graininess and roughness, and a sweet liquor over the throat. Therefore, it is not necessary to adjust the quality that requires skill, making it easy to manufacture and mass-producing products with a certain quality.

  In addition, in the process of making amazake with 100% germinated brown rice bran or the process of making amazake with 100% germinated brown rice bran and white rice bran, reducing the amount of water added when saccharifying and making the sweet sake with viscosity It becomes a high-value sweet material and can be used by adding to foods such as strawberries and ice cream.

  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 amazake using the germinating brown rice of this invention. It is process drawing which showed the other example of the manufacturing method of amazake using the germinated brown rice of this invention.

Claims (7)

A germinated brown rice bran preparation process in which germinated brown rice is cooked and inoculated with koji molds to produce germinated brown rice bran, a germinated brown rice bran pulverized product preparation process for pulverizing the germinated brown rice bran, and water and saccharifying enzymes are added to the germinated brown rice bran milled product. A method for producing amazake using germinated brown rice, characterized by performing a saccharification step of adding and saccharifying. Steamed germinated brown rice and inoculated koji mold to produce sprouted brown rice koji, germinated brown rice koji crushed product process to crush the germinated brown rice koji, and steamed white rice to inoculate koji mold and produce white rice koji The white rice bran preparation step, the white rice bran pulverized product preparation step for pulverizing the white rice bran, the germinated brown rice bran pulverized product prepared in the above step and the white rice bran pulverized product are mixed at a predetermined ratio, and water and saccharification are performed. A method for producing amazake using germinated brown rice, characterized by performing a saccharification step of saccharification by adding an enzyme. The germinated brown rice bran preparation process for steaming germinated brown rice and inoculating koji mold to produce germinated brown rice koji, the preparation process for steaming white rice and inoculating koji mold to produce white rice koji, and the germinated brown rice koji prepared by the above steps Performing a mixed kneaded pulverized product preparation step of mixing the white rice bran in a predetermined ratio and then pulverizing; and a saccharification step of adding water and a saccharifying enzyme to the mixed kneaded pulverized product prepared in the step to saccharify A method for producing amazake using the germinated brown rice. The method for producing amazake using germinated brown rice according to any one of claims 1 to 3, wherein the pulverized material production step is a powder material production step. The method for producing amazake using the germinated brown rice according to any one of claims 1 to 4, wherein in the pulverization of the germinated brown rice bran, the grain size of the germinated brown rice bran is finely ground to 1 to 50 micrometers. The method for producing amazake using the germinated brown rice according to any one of claims 2 to 4, wherein the grain size of the white rice bran is finely ground to 1 to 50 micrometers in the grinding of the white rice bran.   The method for producing amazake using the germinated brown rice, wherein the saccharification step is followed by a heat sterilization step of heating at a temperature equal to or higher than the deactivation temperature of the saccharification enzyme. A method for producing amazake using brown rice.

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