JP2014180249A - Rice saccharified liquid, method for manufacturing the same, and liquid food using the rice saccharified liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a rice saccharified liquid generally usable for various liquid foods such as Amazake, rice milk, and Makgeolli-like non-alcoholic beverage, and having smooth texture and refreshing taste without added flavor, without using a special appliance and applying added flavor such as Umami seasoning, and a method for manufacturing the same, and a liquid food having the rice saccharified liquid as the raw material.SOLUTION: A rice saccharified liquid has an amino acid concentration of 0.12-0.45 mass%. A method for manufacturing the same includes using protease having an endopeptidase activity. A liquid food has the rice saccharified liquid as the raw material.

Description

  The present invention relates to a rice saccharified solution, a method for producing the same, and a liquid food using the rice saccharified solution.

  Rice is the most important grain and staple food produced in Japan since the Jomon period. Since Japanese have been eating since childhood, they are used to the taste and can be said to be an ingredient that everyone wants to eat regularly. Rice is important from a nutritional point of view, and contains protein, minerals, dietary fiber, etc. in addition to starch. The protein has a high amino acid score of 61 and is excellent in the balance of amino acid composition. Minerals are rich in potassium and magnesium, which also have the effect of preventing hypertension and heart disease. Recently, brown rice that does not remove rice bran from the health boom has been widely eaten, but it is also rich in dietary fiber and vitamins such as vitamin B1.

  The Japanese have taken rice as a staple food because of their excellent nutritional aspects and preservation. The way of eating is mainly cooked to form rice, but it is also used as a raw material for confectionery such as rice crackers and taros. In addition to these uses, starch is saccharified and liquefied, and is widely used as a fermentation raw material such as sake and vinegar. However, since sake, vinegar, and the like filter out water-insoluble matter, nutrients such as protein and dietary fiber contained in the broken rice are removed, which is not sufficient as nutrition. In order to make full use of nutrition, it is desirable to have a beverage that is not filtered, for example, amazake.

  In recent years, beverages using whole grains of rice have been developed without being filtered out like amazake. For example, rice milk, which has been booming in the United States in recent years, is a saccharified brown rice with added safflower oil and sea salt to adjust the taste, has a high health image, and is widely used mainly for vegetarians instead of soy milk. Being drunk. In addition, non-alcoholic makgeolli-style beverages have also been developed due to the recent non-alcoholic boom (Patent Document 1). Since these do not separate water-insoluble components after saccharification of rice, they contain all the nutrients of rice and are good for your health.

  Amazake is a traditional drink made from saccharified rice. There is a method of dispersing sake lees in water, followed by heating and adding sugar, etc. However, a full-fledged method is to first make rice cake with water and make rice cake, and then put rice cake into it for 12 hours. This is a method of reacting at about 50 to 60 ° C. Although this method is superior in taste, it is not an easy method because it requires a technique and labor for preparing rice bran and it is necessary to control lactic acid bacteria to be mixed. In addition, since the enzyme produced by rice bran cannot be changed, for example, it is not possible to adjust maltose-based sugar composition for mellow sweetness or oligosaccharide-based sugar composition for health benefits.

  Recently, for the above reasons, a method for producing a saccharified rice product without using rice bran has been proposed. For example, Patent Document 2 describes a method in which brown rice is pulverized, dispersed in water, and reacted with protease, cellulase, pectinase, and amylase. This method is excellent in that sweetener and health function can be adjusted by using amylase as a β-amylase, which is mainly composed of a mildly sweet maltose, and by using a transferase, an oligosaccharide having an intestinal action. However, in the contents described in this patent document, a rice saccharified solution can be prepared. However, since enzymes such as protease, cellulase and pectinase are added without control, amino acids and oligopeptides are generated by the protease, For this reason, the umami seasoning-like miscellaneous taste is attached and the use will be narrowly limited.

  It is the texture and clean taste that enhance the commercial value of rice saccharified liquid. In the method of Patent Document 2, an umami seasoning-like taste is attached, and the refreshing taste is impaired.

  Several methods for improving the texture have been proposed. For example, Patent Document 3 describes a method for improving smoothness by using rice ground before saccharification. However, because rice is hard and not easy to grind, special equipment is required and the cost of grinding for a long time is not only high, but it cannot be ground smoothly to a satisfactory level.

  Patent Document 4 describes that brown rice is roasted, pulverized, and smoothed by repeated stirring during saccharification, but the level of smoothing by stirring is actually low, and roasting gives a unique taste. It cannot be used for general purposes.

JP2013-5739A JP-A-5-137545 JP 2004-194582 A JP 2008-199947 A

  The present invention has been made in view of the above circumstances, without using special equipment, and without adding a umami seasoning-like miscellaneous taste, such as amazake, rice milk, makgeolli-style non-alcoholic beverages, and the like. It is an object of the present invention to provide a rice saccharified solution that has a smooth texture and a clean taste that can be used for liquid foods in general. Another object of the present invention is to provide a method for producing the rice saccharified solution and a liquid food using the rice saccharified solution as a raw material.

The present invention for solving the above problems has the following aspects.
[1] A rice saccharified solution having an amino acid concentration of 0.12 to 0.45% by mass.
[2] The rice saccharified solution according to [1], wherein a ratio of a water-insoluble matter having a volume display particle size of 50 μm or less is 20% or more.
[3] A method for producing a rice saccharified solution according to [1] or [2], wherein a protease having endopeptidase activity is used.
[4] A liquid food using the rice saccharified solution according to [1] or [2] as a raw material.

  According to the present invention, a rice saccharified solution having a smooth texture and a clean taste without any miscellaneous taste without using special equipment and without adding a taste of umami seasoning, and a method for producing the same And a liquid food using the rice saccharified solution.

  The saccharified rice which is an object of the present invention is a product obtained by decomposing rice starch into a liquid state. Rice starch is decomposed by adding α-amylase and heating. This is called liquefaction, but after liquefaction, saccharification enzyme may be further added to further decompose. As α-amylase, for example, BAN from Novozymes Japan Ltd., Termamyl (registered trademark) LC, and Christase (registered trademark) T10 from Amano Enzyme Ltd. can be used. As the saccharifying enzyme, glucoamylase may be used to make the sugar composition mainly glucose, β-amylase or the like may be used to make maltose mainly, and transferase may be used to make oligosaccharide mainly. For example, AMG from Novozymes Japan KK, Daizyme from Daiwa Kasei Co., Ltd., β-amylase as β-amylase # 1500S from Nagase ChemteX Corporation, Biozyme (registered trademark) C from Amano Enzyme Co., Ltd., transferase As a transglucosidase “Amano” manufactured by Amano Enzyme Co., Ltd. can be used. Further, by decomposing starch with an acid, it can be liquefied and / or saccharified. At this time, it is necessary to neutralize the acid, but this can be used.

  The rice saccharified solution can be prepared by the following method, but the method is not limited thereto. Disperse rice flour in pure water in a jacketed stainless steel container, add liquefied α-amylase to it, turn warm water over 90 ° C over the jacket, gradually increase the liquid temperature, and adjust the liquid temperature. It can be liquefied by making it 90 degreeC or more. Next, water is passed through the jacket, and after cooling to 60 ° C., the saccharification solution can be prepared by adding saccharifying enzyme and reacting. During the saccharification reaction, the amount of amino acids in the rice saccharified solution can be controlled within a predetermined range by adding protease and reacting. As a result, it is possible to adjust the ratio of the volume-indicated particle size of 50 μm or less of the water-insoluble matter to a preferable range.

  The ratio of the volume display particle size of 50 μm or less referred to in the present invention is obtained by integrating the frequency of the particle size of 50 μm or less in the particle size distribution measured by the laser diffraction / scattering method (microtrack method). The particle size distribution of the microtrack method is to obtain a particle size approximated to a sphere and its frequency by detecting and calculating the light scattered by applying a laser to a non-spherical substance at a certain angle.

  The preferable number of units of the protease used in the present invention is 6 to 70 U / g, more preferably 8 to 64 U / g, still more preferably 8 to 32 U / g, and further preferably 16 to 24 U / g. . If the number of units is within the above preferred range, the amino acid concentration of the rice saccharified solution of the present invention can be easily adjusted to the preferred range.

  The range of the amino acid concentration of the rice saccharified solution of the present invention is 0.12 to 0.45% by mass, preferably 0.15 to 0.40% by mass, more preferably 0.15 to 0.30% by mass. More preferably, it is 0.22 to 0.26 mass%. If the amino acid concentration is within the above preferred range, a clearer feeling can be felt.

  The preferable range of the ratio of the volume-indicated particle size of 50 μm or less of the water-insoluble portion of the present invention is 20% or more, more preferably 23% or more, still more preferably 25% or more, particularly preferably 26% or more. is there. If the particle size distribution is greater than or equal to the lower limit, smoothness can be felt.

  There are various types of rice, but they are not limited to these types. For example, it is classified into japonica species, indica species, and javanica species depending on the amylose / amylopectin ratio and shape, and any rice species can be used. In addition, there are uruchi species containing amylose and mochi species not containing amylose, but any of them can be used without limitation. Moreover, depending on the state of rice bran, there are brown rice, split rice, and polished rice, and these can be used for any of them although the remaining rice bran layer is different. In addition, there are germinated brown rice recently germinated from brown rice and germ-polished rice from which only rice bran has been removed, and it contains functional components such as γ-aminobutyric acid (GABA), but these can also be used.

  Any protease species having endopeptidase activity can be used. The endopeptidase activity is an activity of cleaving from the inside of a protein or peptide sequence. For example, Sumiteam (registered trademark) FP, Sumiteam LP, Sumiteam AP, Sumiteam MP, and Protease A “Amano” G, Umamizyme G, Papain W-40, Protease P “Amano” from Amano Enzyme, Inc. 3G, protease M “Amano” G, Neutase from Novozymes Japan, etc. can be used. In contrast, some proteases have only exopeptidase activity that cleaves from the end of the sequence, but this enzyme alone has no effect.

  The rice saccharified solution of the present invention can be applied to any kind of food in which rice is liquefied. Here, with these liquid foods, all or a part of the starch contained in the rice is decomposed into a liquid form, and the water-insoluble component derived from the rice is contained in the liquid. If this is used, for example, it can be made into amazake by diluting with water and adding ginger or the like, or it can be made into rice milk with aroma such as safflower oil. Further, by adding an alcoholic flavor or lactic acid, it can be made into a Makgeolli-style beverage. It can also be brewed with yeast and used as a raw material for muddy sake.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated more concretely, this invention is not limited to these Examples at all.

<Amino acid concentration>
The amino acid concentration of the sample was determined based on the formol titration method (4th revision of the National Tax Agency, Analytical Method, Japan Brewing Association, page 23). That is, 2 to 3 drops of a phenolphthalein indicator was added to 10 ml of a sample prepared to 30 w / v%, neutralized with 0.1N sodium hydroxide, and 5 ml of a neutral formalin solution was added thereto. Titrate to light pink with 1N sodium hydroxide. The amino acid concentration was calculated from (titration value) × 0.0075 × 10 × 1.1 in consideration of the specific gravity of the solution.

<Particle size distribution>
The particle size distribution was measured with Microtrac HRA (manufactured by Nikkiso Co., Ltd.). Pure water was used as a measurement solvent, and the sample was diluted 5 times with pure water, sucked into a 2 ml sample inlet with a dropper or the like, circulated for about 15 minutes, stabilized, and then measured. Measurement conditions are distribution display: volume, particle size classification selection: standard, measurement range: 0.122 to 700 μm, number of channels: 100, measurement time: 30 seconds, number of measurements: average twice, particle permeability: permeation, particle Refractive index: 1.81, particle shape: non-spherical, solvent refractive index: 1.333.

<Sensory test>
In the sensory test of the rice saccharified solution, smoothness and a refreshing feeling were evaluated in five levels in a questionnaire format by five panelists using each sample, and the average was taken. The smoothness was 5: very smooth, 4: smooth, 3: neither, 2: rough, 1: very rough. The refreshing feeling was defined as 5: very refreshing, 4: clear, 3: none, 2: worry about miscellaneous taste, 1: mischievous and unpleasant.
As with the sensory test of saccharified rice, the sensory test of the Makgeolli-style non-alcoholic drink was conducted by five panelists who evaluated the smoothness and refreshing feeling in five levels and averaged the results.

Example 1
Put 26.2 kg of pure water in a stainless steel container with a jacket, add 13.8 kg of rice flour and 292,000 U of Christase (registered trademark) T10S (Amano Enzyme Co., Ltd., liquefied α-amylase) with a stirrer. Dispersed. Warm water of 90 ° C. or higher was passed through the jacket to gradually raise the liquid temperature, and the liquid temperature was increased to 90 ° C. or higher to liquefy. Next, water was passed through the jacket and cooled to 60 ° C., then Hymaltocin GL (Hankyu Kyoei Bussan Co., Ltd., β-amylase) 100,000 U, Sumiteam (registered trademark) LP50D (Shin Nippon Chemical Co., Ltd., protease) 320,000 U Is added and allowed to react for 12 hours to give Ref. A Brix 32% (w / w) rice saccharified solution was prepared. This was subjected to the amino acid concentration, particle size distribution, and sensory test by the method described above. The results are shown in Table 1.

Example 2
A rice saccharified solution was prepared in the same manner as in Example 1 except for adding 640,000 U of Sumiteam LP50D, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

Example 3
A rice saccharified solution was prepared in the same manner as in Example 1 except that 960,000 U of Sumiteam LP50D was added, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

Example 4
A rice saccharified solution was prepared in the same manner as in Example 1 except that 1,280,000 U of Sumiteam LP50D was added, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

Example 5
A rice saccharified solution was prepared in the same manner as in Example 1 except that 2,560,000 U of Sumiteam LP50D was added, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

Comparative Example 1
A rice saccharified solution was prepared in the same manner as in Example 1 except that Sumiteam LP50D was not added, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

Comparative Example 2
A rice saccharified solution was prepared in the same manner as in Example 1 except that 80,000 U of Sumiteam LP50D was added, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

Comparative Example 3
A rice saccharified solution was prepared in the same manner as in Example 1 except that 160,000 U of Sumiteam LP50D was added, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

Comparative Example 4
A rice saccharified solution was prepared in the same manner as in Example 1 except that 51,000 U of Sumiteam LP50D was added, and amino acid concentration, particle size distribution, and sensory test were performed. The results are shown in Table 1.

  As shown in Table 1, it can be seen that by adjusting the amino acid concentration to 0.12 or more, the ratio of the volume display particle size of 50 μm or less can be 20% or more. Moreover, it turns out that the smoothness of food texture can be improved by making the ratio of a volume display particle size 50 micrometers or less into 20% or more. On the other hand, it can be seen that when the amino acid content is 0.50% or more, the refreshing taste suddenly disappears. From the above, by setting the amino acid concentration of the rice saccharified solution to 0.12 to 0.45, the volume display particle size of 50 μm or less can be increased to 20% or more, and the smoothness of texture and the refreshing taste can be satisfied at the same time. I understand.

Example 6 “Maccori-style non-alcoholic beverage”
After mixing 281 g of the rice saccharified solution prepared in Example 1 and about 650 g of pure water, an appropriate amount of lactic acid was added to adjust the pH to 4.0. After adjusting the pH, 500 μL of ethyl alcohol and 125 μL of isoamyl alcohol were added, and pure water was added to adjust the total volume to 1000 mL. After the preparation, it was filled in a medium bottle, capped, sterilized in boiling water for 30 minutes, and cooled to room temperature with running water to obtain a Makgeolli-style non-alcoholic beverage. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Example 7
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Example 2 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Example 8
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Example 3 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Example 9
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Example 4 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Example 10
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Example 5 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Comparative Example 5
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Comparative Example 1 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Comparative Example 6
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Comparative Example 2 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Comparative Example 7
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Comparative Example 3 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

Comparative Example 8
A Makgeolli-style non-alcoholic beverage was obtained in the same manner as in Example 6 except that the rice saccharified solution prepared in Comparative Example 4 was used. The obtained beverage was subjected to a sensory test. The results are shown in Table 2.

  As shown in Table 2, the same results as in the rice saccharified liquid were obtained in the Makgeolli-style non-alcoholic beverage obtained by using the rice saccharified liquid as a raw material in terms of smooth texture and clean taste. It was.

  From the above, by setting the amino acid concentration of the rice saccharified solution to 0.12 to 0.45% by mass, the ratio of the volume display particle size of 50 μm or less can be set to 20% or more, and the texture of the rice saccharified solution is smooth. It can be seen that the taste and taste can be satisfied at the same time, and that a liquid food using the rice saccharified solution of the present invention can simultaneously satisfy the smoothness of the texture and the taste.

Claims (4)

  A rice saccharified solution having an amino acid concentration of 0.12 to 0.45% by mass.   2. The saccharified rice solution according to claim 1, wherein the proportion of the water-insoluble matter having a volume display particle size of 50 μm or less is 20% or more.   The method for producing a rice saccharified solution according to claim 1 or 2, wherein a protease having endopeptidase activity is used. The liquid food which uses the rice saccharified liquid of Claim 1 or 2 as a raw material.