JP2016086807A - Koji, foods and drinks using koji as raw material, and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a koji which contains an aroma component produced at the time of roasting treatment of grain and the like, and which presents roasting aroma; to provide foods and drinks presenting the roasting aroma used the koji as a raw material, and to provide a production method thereof.SOLUTION: Koji is produced by gelatinization of a raw material, such as grain or the like, subsequently roasting, and then allowing the implantation of aspergillus conidia at the time of absorbing the raw material and plumping. Using the koji as a raw material enables the production of brewed materials, such as sake, drinks and foods which present roasting aroma.SELECTED DRAWING: Figure 1

Description

  The present invention relates to koji, foods and drinks made from koji, and methods for producing the same, and in particular, after roasting starch-containing materials such as cereals, koji made using the same and food and drink made from the koji Product and its manufacturing method.

  Conventionally, sake, shochu, mirin, alcoholic beverages such as vinegar and amazake, and raw material processing of foods consist of cereal polishing, washed rice, soaking and steaming. Sake, shochu, etc. brewed by such conventional raw material processing methods are popular as ordinary commercial products. However, diversification of products has progressed in recent years, and quality products with improved flavor are desired by adding ingenuity to the raw material processing for these sake, shochu and the like. For example, as described in Japanese Patent Application Laid-Open No. 2000-152774 (Patent Document 1) and Japanese Patent Application Laid-Open No. 2001-269159 (Patent Document 2), attempts to improve the taste and flavor by roasting the raw materials can be seen. . In addition, as described in JP 2011-177109 A (Patent Document 3), an attempt has been made to mix a roasted grain extract into a beverage.

JP 2000-152774 A JP 2001-269159 A JP 2011-177109 A

  By the way, as for the sake production method, there are restrictions on the use of rice, rice bran, etc. as raw materials, and only limited diversification has been achieved. For example, the main aroma component in sake is a fermentation product of yeast, and there is one aspect that diversified liquor products characterized by flavor are difficult to obtain in the conventional raw material treatment process. Under such circumstances, attempts have been reported to improve the taste and flavor by roasting raw materials as described in Patent Document 1 and Patent Document 2, but by performing roasting treatment after koji making There is a risk of inactivation of saccharifying enzymes such as α-amylase and glucoamylase derived from koji. Not only is it difficult to adjust the roasting condition to such an extent that saccharification enzyme is not deactivated, but also sufficient roasting incense is difficult to remain in the product.

  The present invention has been made in view of the above problems, and koji made using starch-containing materials such as roasted grain without inactivating the koji-derived saccharifying enzyme by heat treatment. And it aims at providing the food-drinks which used this candy as a raw material, and its manufacturing method.

  In order to achieve such an object, the koji of the present invention is made from a raw material such as cereal and then roasted after drying, and when the raw material is water-absorbed and expanded, the koji mold conidia is placed on the koji making It is characterized by doing. By this method, it is possible to produce a koji that contains a fragrance component such as a pyrazine compound produced during the roasting treatment and exhibits a fragrant scent. Moreover, by using this koji as a raw material, it becomes possible to produce brewed products such as sake, beverages and foods with a fragrant fragrance.

In order to carry out the present invention, after cerealization of grains by whitening, washing, dipping and steaming of cereals, the cereals are dried by drying at 60 ° C to 100 ° C, preferably 80 ° C to 95 ° C for a predetermined time. Manufacture rice. At that time, the time should be adjusted so that the water content of the pregelatinized rice is 10% or less, preferably 5% or less, more preferably 3% or less.
The pregelatinized rice thus obtained is then roasted at 100 ° C. to 300 ° C., preferably 120 ° C. to 220 ° C., more preferably 150 ° C. to 180 ° C. for an arbitrary time. obtain. There is no particular limitation on the drying method. For example, using warm air at the above temperature, if necessary, the pregelatinized rice may be dried while moving and / or stirring, or may be dried as it is using an appropriate heat source. Also good. Since this roasting process produces a pyrazine compound, by using the roasted grain as at least a part of the koji raw material, the manufactured food or drink exhibits a fragrant aroma derived from the pyrazine compound. It will be.
Further, in this state, miscellaneous bacteria on the roasted and pregelatinized rice have been removed, and since the water content is low, it has a high storability. Further, by controlling the above heating conditions, the amount, color tone and / or flavor of the remaining pyrazine compound in the product can be freely controlled.

Next, the Aspergillus oryzae conidia are implanted in the roasted pregelatinized rice. There are two methods of conidia implantation: a method in which roasted pregelatinized rice is absorbed and the conidia is dispersed and seeded, and a method in which conidia are dispersed when water is absorbed in the roasted pregelatinized rice. For example, when using water in which conidia are dispersed during water absorption of roasted pregelatinized rice, 20% to 100%, preferably 60% to 80%, more preferably 40% to 50% of the weight of dry pregelatinized rice Seed roasted α-rice rice with water. At this time, the enzyme balance obtained after koji making can be controlled by controlling the gonococcal species and the amount of conidia dispersed in water.
Furthermore, roasted rice bran can be obtained by culturing roasted pregelatinized rice seeded with Aspergillus oryzae conidia at 20 ° C. to 50 ° C., preferably 30 ° C. to 35 ° C. for a certain period of time. At this time, the enzyme balance obtained after the koji making can be controlled by controlling the culture temperature and culture time.
The roasted rice bran produced as described above can be used alone (for example, simple fermentation), or as a raw material for brewing alcohol (for example, parallel double fermentation), pyrazine compounds Can be obtained.

  According to the method for producing koji of the present invention, it is possible to provide koji with a fragrant fragrance containing aroma components such as a pyrazine compound by roasting grains and the like dried after pregelatinization and using them as raw materials. Although the method of roasting koji may inactivate koji saccharifying enzymes, koji according to the present invention can be used without particular limitation in the production of brewed products such as sake, and imparts flavor to the brewed products. it can. In addition, the color and flavor of the brew can be freely controlled by controlling the heating conditions during roasting. Furthermore, in addition to brewed products such as sake, it is possible to impart a fragrant fragrance derived from aroma components such as pyrazine compounds to various beverages and foods using koji.

It is a figure which shows the manufacturing process of the bag of this invention. It is a table | surface figure which shows the saccharification enzyme titer of the pregelatinized rice roasted rice cake manufactured by this invention. It is a table | surface figure which shows the relationship between the roasting conditions of pregelatinized rice, and the pyrazine compound concentration and roast feeling (sensory evaluation) of sake brewed and brewed using it.

  The manufacturing process of the bag according to the present invention is shown in FIG. EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. For example, as a raw material starch-containing material, grains, such as wheat and barnyard millet, and processed products such as grains such as white flour can be used in addition to rice.

Brown rice for refined sake was polished to a polishing rate of 65%, washed with rice, absorbed in water, steamed, removed from rough heat and dried in a hot air dryer at 95 ° C. for 20 hours to obtain pregelatinized rice. Thereafter, roasting was performed at 120 ° C., 150 ° C., and 180 ° C. for 2 hours, 4 hours, 6 hours, and 8 hours, respectively, to obtain roasted α-rice. 0.2 g of conidia of commercially available koji molds are dispersed in 5 mL of water, added to 10 g of roasted α-rice, and cultured at 35 ° C./48 hours in a plastic petri dish (φ90 × 15 mm) to obtain roasted rice bran It was.
As a control, brown rice for sake production was refined to 65% of the polished rice, washed with water, absorbed, steamed, removed from rough heat and dried in a hot air dryer at 95 ° C. for 20 hours to obtain pregelatinized rice. 0.2 g of conidia of commercially available koji mold (manufactured by Akita Imano Co., Ltd.) is dispersed in 5 mL of water, added to 10 g of pregelatinized rice, and cultured in a plastic petri dish (φ90 × 15 mm) at 35 ° C./48 hours, Obtained alpha rice bran.
As a control, brown rice for sake production was refined to 65% of the polished rice, washed with water, absorbed, steamed, removed from rough heat and dried in a hot air dryer at 95 ° C. for 20 hours to obtain pregelatinized rice. 0.2 g of conidia of commercially available koji molds were dispersed in 5 mL of water, added to 10 g of pregelatinized rice, and cultured at 35 ° C./48 hours in a plastic petri dish (φ90 × 15 mm) to obtain pregelatinized rice bran. Then, it roasted at 180 ° C. for 5 minutes, 10 minutes, 15 minutes, 30 minutes, and 60 minutes to obtain pregelatinized rice roasted rice cake.

  The enzyme titer of the above koji was measured using kits (Kikkoman Corporation saccharification power fractionation quantification kit and α-amylase measurement kit). The result is shown in FIG. As a result, although the enzyme titer is reduced by roasting the pregelatinized rice, it retains glucoamylase of 100 U / g or more and α-amylase of 500 U / g or more, which are areas where sufficient saccharification is possible in the fermentation process. I found. In addition, the pregelatinized rice roasted rice cake was deactivated to about 27% of the original enzyme titer in the roasting process for about 5 minutes, and the flavor was lightly roasted.

The pyrazine compounds contained in the roasted rice bran prepared as described above were measured by the GC / MS method, and the results are shown in FIG. In addition, the pyrazine compound mentioned here refers to 2-methylpyrazine, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, and 2,5-dimethylpyrazine. Is the sum of each.
From this result, it was recognized that the concentration of the pyrazine compound increased according to the roasting temperature and roasting time. This is due to roasting of milled rice, the saccharides and proteins contained in milled rice are heated, and an aminocarbonyl reaction, which is a reaction between an α-dicarbonyl compound and an α-amino acid, is performed to produce a pyrazine compound. It is because it was done. In addition, as a result of sensory evaluation by three selected panelists, by roasting at a roasting temperature of 120 ° C for 8 hours, at 150 ° C for 6 hours or more, at 180 ° C for 2 hours or more It became clear that a roasted feeling could be obtained.

  According to the present invention, it is possible to create a new product exhibiting a fragrant fragrance derived from an aroma component such as a pyrazine compound in various industrial fields of beverages and foods using koji as well as brewed products such as sake. In addition to brewed products such as sake, shochu, mirin, vinegar, miso, etc., foods and drinks made from koji such as amazake and sweets, and processed products of agricultural, forestry and fishery products such as pickles are also food and drink of the present invention.

Claims (4)

  A method for producing koji, characterized in that the starch-containing material is gelatinized, dried, and then roasted to allow koji molds to be implanted.   The method for producing koji according to claim 1, wherein the starch-containing material is rice.   A cocoon produced by the method according to claim 1.   A food or drink using the bag of claim 3.

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