JP2013223476A - Condensate of malted rice and rice-based brewing mash liquid using aspergillus oryzae, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vinegar-like seasoning agent or cosmetic composition with ethyl alcohol content of 0.0 v/v%, which has an organic acid composition based on lactic acid or succinic acid and includes highly concentrated amino acid or minerals, whereas a conventional brewing mash condensate is subjected to various restrictions such as alcohol burning for industrial use thereof since it contains alcohol.SOLUTION: A brewing mash liquid condensate having a Baume degree of 13-25, an acid degree of 15-30 and an ethyl alcohol content of 0.0 v/v% is obtained by solid-liquid separating a malted rice and rice-based brewing mash using Aspergillus oryzae, subjecting a mash liquid part to dealcholization, rapidly freezing the resulting mash liquid part by use of a refrigerator, and then gently subjecting it to freeze-dehydration. A method for producing the same, and a food and drink and a cosmetic composition containing the condensate are also provided.

Description

  The present invention relates to the production of rice bran using yellow koji mold and the brewing mash from the rice and the brewing mash concentrate obtained by a method including distillation operation (Patent Document 1) to suppress the growth of yeast and various bacteria. In addition, a production method for obtaining a stable concentrate, and an alcohol content of 0.0 v / v% that can be used as a food or drink by highly concentrating organic acids, minerals, and amino acids such as lactic acid and succinic acid produced by the production method. Relates to brewed moromi concentrate. The alcohol content in this case indicates the ethyl alcohol concentration and is hereinafter referred to as “alcohol content”. The alcohol content is measured according to the analysis method prescribed by the National Tax Agency.

  It has long been said that “alcohol is the head of a hundred medicines,” and that moderate drinking is good for the body. On the other hand, “Purely Grass”, 175th, says, “It ’s a long time for a hundred medicines, but all illnesses are more than alcohol.” Depending on the amount of alcohol consumed, it is not always good for the body. It is also known.

  The main components of general sake are 80 w / v% water, 15 w / v% alcohol and 2 w / v% glucose, and the remaining 3 w / v% is an organic acid such as lactic acid or succinic acid, It contains several hundreds of ingredients such as minerals and various amino acids. In sake brewing, two types of microorganisms, yellow koji mold and yeast, are involved at the same time, so there are many unique ingredients that are rarely found in other brewing products, and their functionality is attracting attention. . For example, the presence of insulin-like substances prevents the onset of diabetes, the anti-aging effect due to the antioxidant effect of ferulic acid, the hypertension due to γ-aminobutyric acid, the effect of preventing and improving arteriosclerosis, the skin beautifying effect due to α-ethyl glucoside, etc. There is. (Non-Patent Document 1)

  When adding functionality of a brewed product to foods and drinks, cosmetics, etc., the brewed moromi is generally used in a concentrated form. However, when used as a seasoning liquid, a cooking operation is required in order to prevent an alcohol odor from remaining in the food or drink. In addition, if the seasoning liquid is boiled in advance, there are drawbacks such as extremely poor storage stability. In addition, when used as a cosmetic composition, it can be expected to have an astringent action and a refreshing action due to alcohol. However, if it has a skin problem such as dry skin or sensitive skin, it may be adversely affected by use. In other words, the presence of alcohol limits the field of use of brewed moromi concentrate.

  Regarding a cosmetic composition, a method is known in which lactic acid bacteria and nitrate-reducing bacteria are sequentially added to a saccharified solution of rice, and then yeast is added to ferment to a range of alcohol content of less than 1 v / v%. However, it is not possible to obtain a large amount of organic acids commonly found in sake such as succinic acid and lactic acid produced by yeast in the koji process. Therefore, there is a demand for a method for producing a brewed moromi liquor concentrate that does not contain alcohol and contains a high concentration of functional substances contained in sake and has excellent storage stability.

  As the concentration method, atmospheric distillation, vacuum distillation, and reverse osmosis membrane method are known. However, in atmospheric distillation, there are disadvantages such as increased coloration due to Maillard reaction due to heat, and the original flavor of brewed moromi mash due to the generation of burnt odor due to heating. Distillation under reduced pressure is used to suppress the increase in coloration and burnt odor, but after completion of the distillation under reduced pressure, the temperature of the residual liquid becomes 30 ° C. or higher when it is returned to normal pressure, and thus the yeast that could not be removed by solid-liquid separation. May be re-fermented to produce alcohol. In addition, the reverse osmosis membrane method can suppress the deterioration of flavor due to increased coloring and the generation of burnt odor, but the separation efficiency of the membrane becomes extremely poor at a high concentration. Therefore, a method is desired which can be concentrated while suppressing re-fermentation of yeast after dealcoholization by vacuum distillation.

JP-A-16-254512 Japanese Patent No. 4748640 Journal of Japan Brewing Association, Vol. 99, no. 12, P836-841, 2004

  In the present invention, since the conventional brewed moromi concentrate contains an alcohol component, it is subject to various restrictions such as boiled when used in the industry, whereas organic acids mainly composed of lactic acid and succinic acid and An object of the present invention is to provide a seasoning, a beverage and a cosmetic composition in which amino acids rich in minerals, alanine and arginine are highly concentrated and have an alcohol content of 0.0 v / v%. The alcohol content is measured according to the analysis method prescribed by the National Tax Agency.

Means for Solving the Invention

  The present inventors use yellow koji molds and yeasts typified by sake brewing, solid-liquid separation of the resulting brewed mash, and concentration obtained by subsequent freeze-dehydration of the liquid portion subjected to dealcoholization treatment. It is found that the product has a high organic acid content mainly composed of lactic acid and succinic acid, has a Baume degree of 13 to 25, an acidity of 15 to 30 and an alcohol content of 0.0 v / v%, and can be provided as a food or drink. It came to complete.

The present invention includes the following inventions.
(1) After solid-liquid separation of rice bran using koji mold and brewed mash from rice, the obtained mash was subjected to dealcoholization treatment and then rapidly frozen using a freezer. A brewed moromi liquid concentrate having a Baume degree of 13 to 25, an acidity of 15 to 30 and an alcohol content of 0.0 v / v%, which is obtained by gently freeze-dehydrating. Ingredient values follow the analysis method prescribed by the NTA.
(2) After solid-liquid separation of rice bran using rice koji mold and brewed mash from rice, the resulting mash was subjected to dealcoholization treatment and further rapidly frozen using a refrigerator. A method for producing a brewed moromi liquor concentrate having a Baume degree of 13 to 25, an acidity of 15 to 30 and an alcohol content of 0.0 v / v% obtained by gently freeze-dehydrating. The component values follow the National Tax Agency prescribed analysis method.
(3) A food or drink containing the concentrate of the brewed moromi liquor according to (1).
(4) Food / beverage products as described in (3) whose food / beverage products are a seasoning or a drink.
(5) A cosmetic composition containing a concentrate of the brewed moromi liquor according to (1).

Effect of the invention

  Unlike the conventional brewed mash cake concentrate, the brewed mash cake concentrate obtained by the present invention is highly concentrated with various amino acids and minerals containing a large amount of organic acids such as lactic acid and succinic acid, alanine and arginine. In addition, it is equivalent to a concentrate obtained by concentrating an extract of sake with various physiologically active functions and has an alcohol content of 0.0 v / v%, so that it can be used in various fields such as beverages, seasonings and cosmetic compositions.

BEST MODE FOR CARRYING OUT THE INVENTION

  The concentrate of the brewing mash of the present invention is a solid-liquid separation of the brewed mash using yellow koji molds, and the obtained mash is subjected to dealcoholization treatment and further rapidly frozen using a refrigerator. “Concentrate of brewed moromi liquor” (hereinafter referred to as “concentrate of brewed moromi mash” of the present invention) having an alcohol content of 0.0 v / v% obtained by gentle freeze dehydration.

  The “brewed moromi” used in the production of the concentrate of the brewed moromi mash according to the present invention refers to so-called “fermented moromi” obtained by using yeast and rice bran using rice koji mold as a raw material.

  Production of the concentrate of the brewed moromi mash according to the present invention can be carried out according to the production process of rice shochu or sake until the brewing mash is obtained. The rice and rice bran used may be any shape of brown rice, white rice, broken rice, and powder. First, inoculate steamed rice with Aspergillus oryzae and make koji. Next, when yeast, water, lactic acid, and rice are added to the finished koji and fermented, brewed moromi is obtained.

  Subsequently, the resulting brewed mash is subjected to solid-liquid separation to obtain a mash liquid portion. As the solid-liquid separation means, there is a method of separation using an apparatus such as a pressure dehydrator, a vacuum dehydrator, or a centrifuge.

  Next, the obtained mash liquid part is dealcoholized and subsequently freeze-dehydrated to obtain the mash liquid concentrate of the present invention. The concentration ratio is preferably a Baume degree of 13 to 25 and an acidity of 15 to 30 from the viewpoint of inhibiting the growth of yeasts and other bacteria. A vacuum distillation method is used as a means for dealcoholization. The Baume degree and acidity are measured according to the National Tax Agency's prescribed analysis method.

  The vacuum distillation may be performed using a distillation apparatus used in a normal food field, and for example, performed under a reduced pressure of about −90 to −95 KPa and a pressure of 35 to 49 ° C. or less.

  Freeze dehydration means freezing an aqueous solution to precipitate ice crystals due to the difference in freezing point between water and solute, increasing the concentration of the aqueous solution, and separating or dehydrating the ice crystals from the concentrated aqueous solution. Is the method. Here, it is cooled to 5 ° C or lower within 3 hours after dealcoholization with a refrigerator at -5 ° C to -20 ° C, and kept at -1 ° C or lower within 24 hours, and then kept frozen for about 3 days to 1 week. Thereafter, the thawing solution and the frozen portion are gently separated at 3 to 10 ° C. over 12 to 24 hours, and collected so as to have a concentration of about 2 to 5 times after the dealcoholization treatment.

  In the case of sake, the total amount of lactic acid, succinic acid, citric acid, malic acid and acetic acid was 122 mg in 100 ml (Non-patent Document 2), whereas the present invention mash concentrate obtained as described above The total of these five organic acids is 1,462 mg, which is about 12 times the concentration (Table 1). In addition, the mash liquid concentrate contains a large amount of various amino acids such as alanine and arginine, and the alcohol content is 0.0 v / v%. Ingredients can be blended and used as a food or drink or cosmetic composition.

  The use of the brewed mash liquid concentrate in foods and drinks is not particularly limited as long as it contains the above mash liquid concentrate, but preferably includes beverages, seasonings, and fermentation aids. It is done.

  When it is used as a beverage, it can be used alone as a high-concentration organic acid or amino acid beverage, but it may be blended with a citrus fruit extract and, if necessary, sweeteners, fragrances, pigments and the like may be added.

  When it is used as a seasoning, it can be used alone as an edible vinegar-like sour seasoning liquid, or it can be used as a dressing or mayonnaise by blending other ingredients. Seasoning ingredients that can be blended include soy sauce, miso, mirin, spices, edible oil, egg yolk, seafood extract, yeast extract, fruit extract and the like. Moreover, you may add the thickener, stabilizer, emulsifier, antioxidant, etc. accept | permitted as a food additive as needed.

  When it is set as a cosmetic composition, you may add a fragrance | flavor, a coloring agent, a preservative, etc. to the concentrate of this invention mash liquid suitably. The shape of the cosmetic composition containing the concentrate of the moromi liquid of the present invention is not particularly limited, and may be in the form of a lotion, milky lotion, cream, ointment, or the like.

Fukuoka Industrial Technology Center research report, No. 19 Research on Sake Related Analysis / Evaluation Technology, 2009

Example 1 (Example of concentrated liquid)
Manufacturing of rice bran using yellow koji mold and brewed moromi concentrate using rice as raw material 80 kg of raw material rice was washed and absorbed, and then boiled in rice bran. The obtained steamed rice was cooled, then inoculated with Aspergillus oryzae, and kneaded at about 35 to 42 ° C. for about 55 hours.

  648 L of water was added to 360 kg of raw rice and liquefied at about 70 ° C. for 30 minutes (primary raw material treatment liquid).

  The primary raw material treatment solution was charged with 40 kg of rice bran, 4.3 L of lactic acid, and dried yeast or cultured yeast (primary preparation).

  Next, 648 L of water was added to 360 kg of raw material rice, and liquefied at about 70 ° C. for 30 minutes (secondary raw material treatment liquid).

  The secondary raw material treatment liquid was mixed with the primary raw material treatment liquid, and 40 kg of rice bran was added (secondary charge). After the secondary charge, fermentation was performed for 15 days to obtain about 2,000 L of secondary moromi.

    Next, about 2,000 L of the secondary mash obtained above was filtered with a pressure type press to obtain about 1,750 L of a clarified filtrate. The alcohol concentration at this time was 16.8 v / v%. 1,750 L of this filtrate (moromi liquid) was subjected to dealcoholization treatment for about 5 hours under the conditions of a vacuum degree of −93.0 KPa and a distillation temperature of 37 to 47 ° C. As a result, about 1,000 L of brewed mashing liquid was obtained, and the alcohol concentration at this time was 0.0 v / v% according to the vibration type densitometer method prescribed by the National Tax Agency.

  Next, the brewed moromi mash that had been dealcoholized was transferred to a thermal tank, a 10 L plastic container, and rapidly frozen at -5 ° C to -20 ° C, and then kept frozen for about one week. Freeze dehydration was carried out under conditions of 10 ° C. or lower for 15 hours. As a result, 400 L of a brewed mash liquid concentrate concentrated to a Baume degree of 0.4, an acidity of 4.8 to a Baume degree of 15 and an acidity of 20 before the dealcoholation was obtained. The alcohol concentration of the concentrate of the brewed moromi mash according to the present invention was 0.0 v / v% by the vibration type densitometer method of the National Tax Agency predetermined analysis method.

  Table 1 shows the component analysis values of the concentrate of the obtained brewed moromi mash.

Example 2 (Example of sweetener)
The concentrate of the brewed moromi mash obtained in Example 1 was adjusted to a Baume degree of 14, and 80 w / v% saccharide and 1 w / v% gelatin were dissolved with heating to obtain a honey-like sweetener. Obtained. The sugar used is not particularly particular. The amount of gelatin used is 0.1-2 w / v%, depending on preference.

Example 3 (example of seasoning)
A rich ponzu-like seasoning was obtained by adjusting the concentrate of the brewed moromi liquor of the present invention to a Baume degree of 17, adding 1.25 v / v% soy sauce and mixing them. Moreover, the seasoning which is compatible with meat is obtained by making the blending ratio of soy sauce 50v / v%.

Industrial applicability

  The concentrate of the brewing mash obtained by this invention can be utilized for food-drinks, various seasonings, cosmetic compositions, etc.

Claims (5)

  For rice bran using yellow koji mold and brewed mash that is made from rice, solid-liquid separation is performed, and the obtained mash liquid portion is dealcohol-treated, and then further freeze-frozen using a freezer and then slowly freeze-dehydrated A brewed moromi liquid concentrate having a Baume degree of 13 to 25, an acidity of 15 to 30 and an ethyl alcohol content of 0.0 v / v%. However, the component value follows the analysis method prescribed by the NTA.   For rice bran using yellow koji mold and brewed mash that is made from rice, solid-liquid separation is performed, and the obtained mash liquid portion is dealcohol-treated, and then further freeze-frozen using a freezer and then slowly freeze-dehydrated A method for producing a brewed moromi liquor concentrate having a Baume degree of 13 to 25, an acidity of 15 to 30 and an ethyl alcohol content of 0.0 v / v%. However, the component value follows the analysis method prescribed by the NTA.   Food / beverage products containing the concentrate of the brewing mash liquid of Claim 1.   The food / beverage products of Claim 3 whose food / beverage products are seasonings or drinks.   A cosmetic composition comprising the concentrate of the brewed moromi mash according to claim 1.