JP2009207469A - Method for producing brewed beverage using embryo as raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To effectively recover nutrients, such as vitamins and minerals, contained in rice by a method for producing a brewed beverage, such as Sake, using rice embryos. <P>SOLUTION: The method for producing a brewed beverage having the process of saccharifying rice by the action of koji mold and subjecting the saccharified material to alcoholic fermentation by the action of yeast includes: the process of obtaining steamed rice by steaming raw material rice obtained by polishing brown rice; the process of preparation where yeast and Koji (malted rice) are added to the obtained steamed rice; the process of preparing Moromi (mash) by fermenting the obtained prepared raw material; and the process of continuing the fermentation by adding crushed rice containing embryos, generated when polishing the brown rice, to the Moromi. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing brewed sake such as sake using rice germ as a raw material.

Sake is a brewed liquor made transparent by filtering "Moromi" fermented with rice. The principle of its production is as follows.
First, starch, which is the main ingredient of rice, is saccharified by the action of “Koji fungus”, and this is alcohol-fermented with mushrooms. This saccharification-fermentation process is carried out continuously and simultaneously, whereby the sake mash produces a high concentration of alcohol reaching 20%. Such high-concentration alcoholic fermentation is rarely seen among brewed sakes in the world. More specifically, this saccharification-fermentation process is carried out in roughly two stages. The first stage is a process of fermenting with rice, koji fungi and yeast to obtain a culture solution called liquor. The second stage is a process in which rice and koji fungi are added to the obtained liquor and fermentation is continued. Sake is a product obtained by putting “moromi” obtained by such saccharification-fermentation into a cotton cloth bag, pressing, filtering and purifying. In recent years, the study of brewing technology has progressed, and various types of sake that meet the tastes of consumers, such as sake with a rich fragrance like Ginjo sake, has been supplied.

In the production of conventional sake, polished rice is used as a raw material for the following reasons.
Rice contains protein and fat in addition to starch, which is the main ingredient, and these are localized in the surface layer of rice bran and rice. When these proteins and fats are fermented, they produce off-flavor components such as fazel oil and various hangover components. Therefore, protein and fat are removed by milling, and the resulting milled rice is used as a raw material.

  However, most of the nutrients of rice, such as vitamin B1, vitamin E, and mineral, are contained in the germ, and the germ is removed by whitening. As a result, the conventional sake brewing method using polished rice as a raw material completely wastes this precious nutrient. Moreover, vitamins are also effective in preventing sickness. Therefore, it cannot be said that it is a big fault in brewing technology that these cannot be utilized effectively.

Problems to be solved by the invention

  The present invention has been made in view of the above circumstances, and it is possible to suppress the generation of off-flavor components and various hangover components as much as possible, and to effectively recover nutrients such as vitamins and minerals contained in rice into products. It is intended to provide a method for producing brewed liquor made from rice.

Means for solving the problem

The present invention is a method for producing brewed liquor comprising a step of saccharifying rice by the action of koji mold and further fermenting alcohol by the action of yeast.
Steaming raw rice obtained by milling brown rice to obtain steamed rice;
Adding the sake mother, koji and water to the resulting steamed rice,
A step of preparing moromi even by fermenting the obtained impregnated raw material;
A step of adding fermented rice containing germs produced during the whitening of the brown rice to the mash and continuing the fermentation.

The raw material rice used in the present invention is the same as that used in the conventional brewing method, and refers to rice obtained by whitening brown rice and removing the paste powder layer (rice bran layer). At that time, not only the bran layer but also the germ is removed and the rice is ground, so that waste rice containing bran and germ is produced as a by-product. Since the germ contains abundant vitamin B1, vitamin E, minerals, etc., in the present invention, by effectively using this waste rice, nutrients such as vitamins and minerals contained in the rice are effectively contained in the sake product. While recovering, it succeeded in suppressing generation | occurrence | production of a nasty smell component and various sickness components fully.
In addition, as needed, the above-mentioned waste rice may be washed with water before steaming to remove the mixed bran and used. However, since the bran cannot be completely removed, even if it is washed with water, the sake product that is finally obtained retains a certain fragrance unique to bran, resulting in a unique taste.

The feature of the present invention is not to use germ rice as raw rice as it is, but in the same way as in the conventional production method, raw rice obtained by polishing this, and waste rice containing germ produced as a by-product at that time It is to be used separately. That is, the obtained polished rice produces mash even when used in the same manner as before. On the other hand, the waste rice is not used as a raw material from the beginning, but added to the mash obtained above and used for further fermentation. The amount of waste rice used is 30 to 50 parts by weight with respect to 100 parts by weight of moromi.
Except for the above points, the steps such as washing and fermentation are performed in the same manner as in the conventional production method.

Action

In the present invention, in addition to normal raw rice obtained by whitening brown rice, waste rice produced as a by-product in the whitening process is used as a raw material, and this includes germs rich in vitamins and minerals. Therefore, these precious nutrients originally owned by rice can be included in the product without wasting them. Further, in a normal production method such as sake, alcohol is added at the end of the fermentation process, so that fat-soluble vitamins such as vitamins B1 and E can be sufficiently recovered in the brewed liquor product. .
As a result, brewed sake such as sake produced according to the present invention is rich in vitamins and minerals, and thus is not only nutritionally significant but also effective in preventing sickness.
On the other hand, in the present invention, if the above-mentioned waste rice is washed with water in advance and the bran layer mixed in is removed and used, the content of protein and fat introduced into the mash as a raw material is reduced to brown rice. Remarkably less in comparison. Therefore, it is possible to suppress the generation of off-flavor components such as fazel oil contained in the product and various sickness components as much as possible.

On the other hand, the biggest feature of the present invention is that steamed crumb rice containing germ, added to mash and fermented, compared with the case where germ rice is used as raw rice, the following unique The effect of can be obtained.
First, because crushed rice is separately added to the mash prepared from the refined raw rice, the ratio of the added germ can be adjusted arbitrarily, and the vitamins and minerals introduced into the product by the germ fraction It is possible to adjust the amount of the species.
Secondly, since the germ is added to the mash as a mixture with crushed rice, the amino acids produced by the additional fermentation of the crushed rice are added to the product. As a result, the taste and sweetness of the product can be increased. In addition, a unique fragrance is added due to the bran layer contained in the crushed rice, and the types of moromi to be combined (for example, mash for sweet sake, dry sake, or ginjo sake, or mash mash) By changing, etc., a means for creating sake with a new category of taste and taste is provided.

  Furthermore, it is possible to brew liquor by effectively using the waste rice without discarding the waste rice, so that the cost can be reduced.

The invention's effect

  As described above in detail, according to the present invention, waste rice replicated in the whitening process is effectively used, so that manufacturing costs can be reduced, and nutrients such as vitamins and minerals contained in the germ can be effectively contained in the product. In addition, it is possible to obtain an effect that sweetness and umami can be increased as compared with conventional production methods that do not use waste rice. Moreover, a remarkable effect can be obtained, for example, a sake having a new taste can be produced by a combination of a unique aroma due to a small amount of bran layer inevitably added and a kind of crushed rice and moromi.

The present invention will be further described below with reference to examples. In accordance with a conventional general sake production process, steamed rice obtained by steaming 50% refined Koshihikari was prepared together with sake mother, rice bran and feed water. The penetration conditions at that time are as follows.
Steamed rice: 400g
Sticky rice: 100g
Sake mother (No.901): 10mL
Water: 500mL
The above-mentioned impregnation raw material was aged and fermented at 16 to 17 ° C. for 10 days to obtain mash as a fermentation product.
Next, with respect to 100 parts by weight of the moromi, 30 parts by weight of waste rice produced as a by-product during browning of brown rice is added after steaming, until an alcohol concentration of 15 to 16% is obtained for 5 days at the same temperature as above. Fermentation was continued. The fermented product was put into a cotton cloth bag and subjected to pressing, filtration, and purification according to a conventional method to obtain an example sake of the present invention.
On the other hand, a comparative example sake by a conventional production method was obtained by carrying out in the same manner as above except that the addition of crushed rice was omitted.

When both the example sake and the comparative example sake obtained above were sampled and compared, the example sake had a strong umami and sweetness compared to the comparative example sake, and had a peculiar aroma.
Furthermore, when the samples of both the example sake and the comparative example sake were analyzed by high-speed gas chromatography for the content of vitamin B1, which is a typical vitamin contained in the germ, and the total amino acids, the following results were obtained. It was. In addition, the following numerical value is converted into a numerical value per alcohol content of sake.

  As is apparent from the above results, the example sake according to the present invention contains both vitamins and amino acids at a higher rate than the comparative example sake. The amount of vitamin is high due to the germ contained in the added crushed rice, and the high amino acid content is thought to be due to the fermented portion of the added crushed rice.

Claims (2)

In the method for producing brewed liquor comprising the steps of saccharifying rice by the action of koji mold and further fermenting alcohol by the action of yeast,
Steaming raw rice obtained by milling brown rice to obtain steamed rice;
Adding the sake mother, koji and water to the resulting steamed rice,
A step of preparing moromi by fermenting the obtained impregnated raw material;
A method for producing a brewed liquor, comprising: steaming waste rice containing germs produced during whitening of the brown rice, and adding to the mash and continuing fermentation.   The method according to claim 1, wherein the waste rice is used after being washed with water to remove a bran layer.