JP2019106906A - Carbonated amazake - Google Patents
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- 235000009508 confectionery Nutrition 0.000 claims abstract description 91
- 239000007787 solid Substances 0.000 claims abstract description 37
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 44
- 235000007164 Oryza sativa Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 28
- 235000009566 rice Nutrition 0.000 claims description 28
- 239000001569 carbon dioxide Substances 0.000 claims description 22
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 22
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- 238000002156 mixing Methods 0.000 claims description 9
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- 244000018633 Prunus armeniaca Species 0.000 claims 1
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- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 abstract description 10
- 238000000855 fermentation Methods 0.000 abstract description 10
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- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019992 sake Nutrition 0.000 description 132
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- 125000003118 aryl group Chemical group 0.000 description 21
- 238000011156 evaluation Methods 0.000 description 13
- 238000012360 testing method Methods 0.000 description 9
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- 230000001629 suppression Effects 0.000 description 8
- 239000003765 sweetening agent Substances 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
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- 238000004659 sterilization and disinfection Methods 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
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- 239000000665 guar gum Substances 0.000 description 3
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- 229960002154 guar gum Drugs 0.000 description 3
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- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
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- 238000003756 stirring Methods 0.000 description 2
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- 239000002562 thickening agent Substances 0.000 description 2
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- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
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- 238000005899 aromatization reaction Methods 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Abstract
Description
本発明は、容器詰め殺菌炭酸甘酒に関する。 The present invention relates to a containerized pasteurized carbonated sweet sake.
甘酒は、日本古来より飲用され続けてきた伝統的な甘味飲料であり、現在においても、その栄養価の高さから、健康に良い飲料として注目を集めている。 Amashu is a traditional sweet drink which has been used since ancient times in Japan, and is now attracting attention as a health-friendly drink because of its high nutritional value.
甘酒としては、米麹を糖化したもの、酒粕を溶かしたもの、並びに米麹及び酒粕の両方を含むものが市場に出回っている。 Among the sweet sakes, those obtained by saccharifying rice bran, those obtained by dissolving sake lees, and those containing both rice bran and sake lees are on the market.
近年、甘酒に炭酸ガスを混入した炭酸飲料が開発されている（例えば、特許文献１）。
特許文献１には、炭酸ガスボリュームが３．８Ｌ／Ｌとなるように、酒粕及び米麹を含む、水で希釈するタイプの甘酒及び炭酸水を、１：１の割合で耐熱圧性ペットボトルに充填することにより、甘酒の炭酸飲料を製造したことが記載されている。
In recent years, carbonated beverages in which carbonated gas is mixed with sweet sake have been developed (for example, Patent Document 1).
Patent Document 1 discloses a heat-resistant pressure-resistant plastic bottle containing sweet sake and water of a type to be diluted with water, including sake lees and rice bran, in a ratio of 1: 1 so that the carbon dioxide gas volume is 3.8 L / L. It is described that carbonated beverages of sweet sake were produced by filling.
ところで、酒粕を含む甘酒は、米麹からなる甘酒と比して、酢酸エチル、酢酸イソアミル及びカプロン酸エチル等の芳香性エステルに由来する、芳香でフルーティーな香り（芳香感）を楽しむことができる。 By the way, compared with sweet sake made of rice bran, sweet sake containing sake lees can enjoy a fragrant and fruity smell (aromatic feeling) derived from aromatic esters such as ethyl acetate, isoamyl acetate and ethyl caproate. .
その一方で、酒粕を含む甘酒は、上記芳香感と同時に、発酵食品のオフフレーバーとして知られているジアセチル及びアセトアルデヒド等に由来する、発酵臭（酵母臭）を強く感じることから、苦手とする人が少なからず存在する。 On the other hand, sweet sake containing sake lees has a strong feeling of fermented odor (yeast odor) derived from diacetyl and acetaldehyde known as off-flavor of fermented food as well as the above-mentioned aroma, There are not a few.
そこで、本発明は、酒粕を含む甘酒について、発酵臭を抑制し、かつ酒粕に由来する芳香感を楽しむことができる、炭酸を含有する甘酒を提供することを課題とする。 Then, this invention makes it a subject to provide the sweet sake containing carbonic acid which can suppress the fermented smell and can enjoy the aroma derived from a sake lees about sweet sake containing sake lees.
また、甘酒は、その粘度や固形分含量の高さから、炭酸ガスを混入すると、吹きこぼれが生じやすく、容器に詰めるのが困難であるという問題があった。 In addition, sweet sake has a problem that when it mixes with carbon dioxide gas, it is easy to cause boilout and it is difficult to pack in a container because of its high viscosity and solid content.
したがって、本発明は、容易に製造可能な容器詰め炭酸甘酒を提供することをさらなる課題とする。 Therefore, the present invention has an additional object to provide a containerized carbonated sweet sake which can be easily manufactured.
本発明者らは、鋭意研究を重ねた結果、ガスボリュームが特定の範囲内であり、固形分が特定の割合で含まれる、酒粕を含有する炭酸甘酒が、発酵臭が抑制され、かつ芳香感を感じることができることを見出し、本発明に至った。 As a result of intensive studies, the present inventors found that carbonated sweet sake containing sake lees having a gas volume within a specific range and containing a solid content at a specific ratio has a suppressed fermented odor and an aroma. It has been found that it is possible to feel the present invention.
すなわち、前記課題を解決する本発明は、酒粕を含み、ガスボリュームが１．６〜２．７Ｌ／Ｌであり、可溶性固形分含量が５〜２５質量％である、容器詰め殺菌炭酸甘酒である。
本発明の容器詰め殺菌炭酸甘酒は、発酵臭が抑制され、かつ、酒粕に由来する芳香感を感じることができる。
That is, the present invention for solving the above problems is a container-packed sterile carbonated sweet sake containing a sake lees, having a gas volume of 1.6 to 2.7 L / L and a soluble solid content of 5 to 25% by mass. .
The container-packed pasteurized carbonated sweet sake of the present invention has a suppressed fermented odor and can feel an aroma derived from sake lees.
本発明の好ましい形態では、さらに、米麹を含む。
さらに米麹を含むことで、飲用時における微発泡感の持続性が向上する。
The preferred form of the present invention further comprises rice bran.
Furthermore, by including rice bran, the durability of the microfoaming feeling at the time of drinking is improved.
本発明の好ましい形態では、酒粕１質量部に対する米麹の含有量が、０．５〜３質量部である。 In a preferred embodiment of the present invention, the content of rice bran is 0.5 to 3 parts by mass with respect to 1 part by mass of sake lees.
本発明の好ましい形態では、さらに、砂糖を含む。
砂糖を含むことで、酒粕由来の芳香感を増強することができる。
In a preferred form of the invention, it further comprises sugar.
By including sugar, the aroma derived from sake lees can be enhanced.
本発明の好ましい形態では、前記炭酸甘酒から炭酸を除去した液の、２０℃における粘度が、６〜２５ｃＰである。
上記範囲内の粘度を有する炭酸甘酒は、混入した炭酸ガスが抜けにくく、微発泡感が持続する。
In the preferable form of this invention, the viscosity in 20 degreeC of the liquid which removed carbonation from said sweetened sweet sakes is 6-25 cP.
The carbonated sweet sake having a viscosity within the above range is unlikely to release the mixed carbon dioxide gas, and the microfoaming feeling is sustained.
また、上記課題を解決する本発明は、酒粕及び水を含む仕込み液に、ガスボリュームが１．６〜２．７Ｌ／Ｌであり、可溶性固形分含量が５〜２５質量％となるように、炭酸ガスを混入する工程を備える、容器詰め殺菌炭酸甘酒の製造方法である。
ガスボリューム及び可溶性固形分含量が特定の範囲内となるように炭酸ガスを混入することで、泡の発生による吹きこぼれが抑制され、容易に容器詰め殺菌炭酸甘酒を製造することができる。
The present invention for solving the above-mentioned problems is characterized in that the preparation solution containing sake lees and water has a gas volume of 1.6 to 2.7 L / L and a soluble solid content of 5 to 25% by mass. It is a manufacturing method of a container-packed sterilizing carbonated sweet sake including the process of mixing carbon dioxide gas.
By mixing carbon dioxide gas so that the gas volume and the soluble solid content fall within a specific range, boil-over due to the generation of foam is suppressed, and container-packed sterilized sweetened carbonated sake can be easily produced.
本発明の容器詰め殺菌炭酸甘酒は、発酵臭が感じられず、かつ、甘酒本来の風味を強く感じることができる。
本発明の容器詰め殺菌炭酸甘酒の製造方法によれば、炭酸甘酒を容器に充填する際、泡の発生による吹きこぼれが抑制され、容易に容器詰め殺菌炭酸甘酒を製造することができる。
The container-packed pasteurized carbonated sweet sake of the present invention does not have a fermented odor and can strongly sense the original flavor of sweet sake.
According to the method for producing containerized sterilized sweetened carbonated sake according to the present invention, when carbonated sweet sake is filled in the container, boil-over due to generation of foam is suppressed, and the containerized sterilized carbonated sweet sake can be easily manufactured.
以下、本発明の容器詰め殺菌炭酸甘酒について詳細に説明する。 Hereinafter, the container-packed pasteurized carbonated sweet sake of the present invention will be described in detail.
本発明の容器詰め殺菌炭酸甘酒（以下、炭酸甘酒という）とは、容器に充填されており、殺菌済みであり、炭酸を含有する甘酒を意味し、例えば、家庭内で甘酒を炭酸水で割ったものは含まない。 The container-packed sterilized sweetened carbonated sweet sake (hereinafter referred to as carbonated sweet sake) of the present invention means sweetened beverage which is filled in a container, is sterilized and contains carbonic acid, and for example, splits sweet sake with carbonated water at home. Not included.
本発明の炭酸甘酒は、酒粕を必須成分として含む。
本発明は、酒粕に由来する発酵臭が抑制され、かつ酒粕に由来する芳香なフルーティーな香りを楽しむことができるため、酒粕を含む甘酒が苦手な人であっても、好適に飲用することが可能である。
The carbonated sweet sake of the present invention contains sake lees as an essential component.
In the present invention, since the fermented odor derived from sake lees is suppressed and the aromatic fruity smell derived from sake lees can be enjoyed, it is preferable to drink even a person who does not like sweet sake containing sake lees. It is possible.
本発明の炭酸甘酒は、ガスボリュームが１．６〜２．７Ｌ／Ｌであり、可溶性固形分含量が５〜２５質量％である。 The carbonated sweet sake of the present invention has a gas volume of 1.6 to 2.7 L / L and a soluble solid content of 5 to 25% by mass.
ここで、ガスボリュームとは、標準状態において、飲料中に溶解している炭酸ガスの体積を、飲料の体積で割った値のことをいう。 Here, the gas volume refers to a value obtained by dividing the volume of carbon dioxide dissolved in the beverage by the volume of the beverage under standard conditions.
ガスボリュームは、常法により測定することが可能であり、例えば、ガスボリュームテスターを用いて測定することができる。 Gas volume can be measured by a conventional method, for example, can be measured using a gas volume tester.
可溶性固形分含量は、常法により測定することが可能であり、例えば、Ｂｒｉｘ計を用いて測定したＢｒｉｘ値を、可溶性固形分含量とすることができる。 The soluble solid content can be measured by a conventional method. For example, the Brix value measured using a Brix meter can be used as the soluble solid content.
本発明の炭酸甘酒は、前記ガスボリューム及び前記可溶性固形分含量をそれぞれ上記範囲内とすることで、酒粕由来の発酵臭を抑制し、かつ酒粕由来の芳香感を感じることができる。 By setting the gas volume and the soluble solid content in the above ranges, the fermented sweet sake of the present invention can suppress the fermented smell derived from sake lees and can feel the aroma derived from sake lees.
前記ガスボリュームは、発酵臭を抑制しつつも、発泡感、爽快感により、酒粕由来の芳香感を抑制しない程度の高さにする必要がある。また、前記ガスボリュームが高すぎると、発酵臭が強調されてしまうこともある。
前記可溶性固形分含量は、発酵臭を強く感じないようにしつつも、芳香感は感じることができる量にする必要がある。
The gas volume needs to be high enough not to suppress the aroma derived from the sake lees due to the foaming feeling and the refreshing feeling while suppressing the fermentation odor. Also, if the gas volume is too high, the fermentation odor may be emphasized.
The said soluble solid content needs to be the quantity which can feel an aromatic feeling, making it not feel a fermented smell strongly.
したがって、発酵臭を抑制し、かつ芳香感を感じる炭酸甘酒とするためには、前記ガスボリューム及び前記可溶性固形分含量のバランスが重要となる。 Therefore, the balance between the gas volume and the soluble solid content is important in order to suppress fermented odor and to provide carbonated sweet sake having a feeling of aroma.
本発明の炭酸甘酒のガスボリュームは、好ましくは１．８〜２．７Ｌ／Ｌであり、より好ましくは２〜２．７Ｌ／Ｌである。
本発明の炭酸甘酒の可溶性固形分含量は、好ましくは、１０〜２３質量％であり、より好ましくは１０〜２０質量％である。
The gas volume of the carbonated sweet sake of the present invention is preferably 1.8 to 2.7 L / L, more preferably 2 to 2.7 L / L.
The soluble solid content of the sweet sake carbonate of the present invention is preferably 10 to 23% by mass, more preferably 10 to 20% by mass.
前記ガスボリュームの好ましい数値範囲及び前記可溶性固形分含量の好ましい数値範囲は、何れか片方が好ましい数値範囲内であっても、より発酵臭を抑制し、かつより芳香感を強く感じることができ、何れもが好ましい数値内である場合には、さらに発酵臭を抑制し、かつより芳香感を強く感じることができる。 Even if one of the preferable numerical range of the gas volume and the preferable numerical range of the soluble solid content is within the preferable numerical range, the fermentation odor can be further suppressed and the aroma can be felt more strongly. If all of the values are within the preferable values, it is possible to further suppress the fermented odor and to make the aroma feel stronger.
本発明の炭酸甘酒は、甘味料として、砂糖、ブドウ糖、果糖、アスパルテーム、スクラロース、アセスルファムＫ等の甘味料を含むことができ、砂糖を含むことが好ましい。
本発明の炭酸甘酒に砂糖を含むことで、他の甘味料を含む場合と比して、味にコクがでる。これは、炭酸を用いると甘さの切れが良くなるが、反面、甘さが物足りなくなりがちであるため、砂糖を利用することで、炭酸飲料であっても厚みと丸みのあるふくよかな甘さを感じ取ることが出来ると考えられる。
また、砂糖は、褐変を単糖であるブドウ糖や果糖などよりも抑制できる点でより好ましい。
The sweet sake of the present invention may contain, as a sweetener, a sweetener such as sugar, glucose, fructose, aspartame, sucralose, acesulfame K, etc., and preferably contains sugar.
Containing sugar in the carbonated sweet sake of the present invention produces a richer taste compared to the case containing other sweeteners. This is because the use of carbonic acid improves the sweetness of sweetness, but on the other hand, it tends to lose its sweetness, so by using sugar, even with carbonated beverages, it is thick and round and full-bodied sweetness It is thought that you can feel the
Further, sugar is more preferable in that browning can be suppressed more than glucose and fructose which are monosaccharides.
砂糖の含有量は、前記可溶性固形分含量が５〜２５質量％となるように、適宜変更することが可能であるが、好ましくは４〜２０質量％、より好ましくは７〜１６質量％である。 The content of sugar can be appropriately changed so that the soluble solid content is 5 to 25% by mass, but is preferably 4 to 20% by mass, more preferably 7 to 16% by mass .
また、砂糖の含有量は、酒粕１質量部に対して、２〜８質量部であることが好ましい。
砂糖の含有量を上記範囲内とすることで、発酵臭を抑制し、芳香感を感じることができ、かつ酸味を抑制することができ、より呈味の良い飲料となる。
Moreover, it is preferable that it is 2-8 mass parts with respect to 1 mass part of sake lees.
By making content of sugar into the said range, a fermented smell can be suppressed, an aromatic feeling can be felt, and sour taste can be suppressed and it becomes a drink with a more favorable taste.
本発明の炭酸甘酒は、砂糖と、他の甘味料（糖化工程を経た米麹を除く）とを併用することも可能であるが、この場合、甘味料全量に対する他の甘味料の含有量は、好ましくは１０質量％以下であり、より好ましくは５質量％であり、さらに好ましくは１質量％である。
本発明の炭酸甘酒は、甘味料として、砂糖以外の他の甘味料を含まないことが特に好ましい。
Although the carbonated sweet sake of the present invention can also use sugar and other sweeteners (except rice bran having undergone a saccharification step) in combination, in this case, the content of other sweeteners relative to the total amount of sweeteners is Preferably it is 10 mass% or less, More preferably, it is 5 mass%, More preferably, it is 1 mass%.
It is particularly preferred that the carbonated sweet sake of the present invention does not contain any sweetener other than sugar as a sweetener.
本発明の炭酸甘酒は、米麹を含むことができる。
米麹を含む場合は、常法により、糖化を行った米麹を用いる。
米麹を含むことで、飲用時の微発泡感の持続性が向上する。
The carbonated sweet sake of the present invention can include rice bran.
When rice bran is included, rice bran that has been saccharified by a conventional method is used.
By including rice bran, the durability of the microfoaming feeling at the time of drinking is improved.
米麹を含む場合に、その含有量は、酒粕１質量部に対して、０．５〜３質量部であることが好ましく、１〜２質量部であることがより好ましい。 When the rice bran is contained, the content thereof is preferably 0.5 to 3 parts by mass, and more preferably 1 to 2 parts by mass with respect to 1 part by mass of sake lees.
本発明の炭酸甘酒は、砂糖及び米麹のいずれも含むことが好ましい。
砂糖及び米麹のいずれも含むことで、甘味に複雑性がでて、嗜好性が高い炭酸甘酒となる。
The carbonated sweet sake of the present invention preferably contains both sugar and rice bran.
By including both sugar and rice bran, sweetness is complicated and sweetened with high palatability.
本発明の炭酸甘酒は、炭酸甘酒から炭酸が除去された液の、２０℃における粘度が、６〜２５ｃＰであることが好ましい。
前記炭酸が除去された液の粘度が上記範囲内である炭酸甘酒は、炭酸が抜けにくく、飲用時の微発泡感の持続性が高い。この特性により、口内、舌の上、嚥下時と、長い時間芳香感を感じることができる。
The carbonated sweet sake of the present invention preferably has a viscosity of 6 to 25 cP at 20 ° C. of the solution obtained by removing carbon dioxide from sweetened carbonated wine.
The carbonated sweet sake whose viscosity of the liquid from which the carbonation has been removed is within the above range is unlikely to lose carbon dioxide, and the sustainability of the microfoaming feeling upon drinking is high. This property makes it possible to feel the aroma for a long time in the mouth, on the tongue, and when swallowing.
前記粘度は、好ましくは６〜２０ｃＰであり、より好ましくは６〜１５ｃＰである。
前記好ましい範囲内とすることで、さらに、容器への充填時の抑泡性が向上する。また、より芳香でフルーティな香りを感じることができる。
The viscosity is preferably 6 to 20 cP, more preferably 6 to 15 cP.
By setting the content in the above-mentioned preferable range, the foam resistance at the time of filling the container is further improved. You can also feel a more aromatic and fruity smell.
また、粘度は固形分含量で調整することが可能であるが、増粘剤を使用して調整することもできる。増粘剤としては、特に限定はされず、グアガム、ローカストビーンガム、キサンタンガム、ペクチン、タマリンドガム、カラギーナンなどが挙げられるが、グアガム、ローカストビーンガム、キサンタンガム、ペクチンを用いるのが好ましい。 Also, the viscosity can be adjusted by the solid content, but can also be adjusted by using a thickener. The thickener is not particularly limited, and includes guar gum, locust bean gum, xanthan gum, pectin, tamarind gum, carrageenan and the like, but it is preferable to use guar gum, locust bean gum, xanthan gum and pectin.
炭酸甘酒の炭酸は、蒸散によって固形分や粘度の変動がないように留意すればどのように除去しても良く、例えば、蓋を開けて数日間放置したり、かき混ぜることで除去することができる。迅速に炭酸を除去する方法としては、例えば、常温にてステンレスビーカーに炭酸甘酒を開け入れ、撹拌器具を用いて、泡が立たないように１分間ほど炭酸甘酒に刺激を加える方法や超音波による除去方法等が挙げられる。 Carbonated sweet sake may be removed in any way, taking care not to change the solid content or viscosity by transpiration. For example, it can be removed by leaving the lid open for several days or stirring. . As a method of rapidly removing carbonic acid, for example, carbonic acid sweet sake is opened in a stainless beaker at normal temperature, a method of applying stimulation to sweetened carbon dioxide liquor for about 1 minute so as not to stand bubbles using a stirring instrument or by ultrasonic wave The removal method etc. are mentioned.
粘度は、粘度計を用いて、常法により測定することができる。 The viscosity can be measured by a conventional method using a viscometer.
本発明の炭酸甘酒は、酒粕、水を含む仕込み液、好ましい形態によってはさらに米麹及び砂糖を含む仕込み液に、ガスボリューム、及び可溶性固形分含量が上述した特定の数値範囲内となるように、炭酸ガスを混入することで製造することができる。
したがって、酒粕及び水を含む仕込み液が入った密閉用容器に、ガスボリュームが１．６〜２．７Ｌ／Ｌ、可溶性固形分含量が５〜２５質量％となるように、炭酸ガスを混入する工程を備える、容器詰め殺菌炭酸甘酒の製造方法も、本発明である。
In the carbonated sweet sake of the present invention, the gas volume and the soluble solid content are within the above-mentioned specific numerical range for sake lees, the preparation solution containing water, and further, according to a preferred embodiment, the preparation solution containing rice bran and sugar. It can be produced by mixing carbon dioxide gas.
Therefore, carbon dioxide gas is mixed in a closed vessel containing a charging solution containing sake lees and water so that the gas volume is 1.6 to 2.7 L / L and the soluble solid content is 5 to 25% by mass. The method for producing containerized pasteurized carbonated sweet sake comprising the steps is also the present invention.
本明細書において、仕込み液とは、炭酸ガスを混入する前の甘酒のことをいう。 In the present specification, the preparation liquid refers to sweet sake before mixing with carbon dioxide gas.
炭酸ガスは、常法により混入することが可能であり、仕込み液にガスカーボネーターをかけて、直接炭酸ガスを混入する方法、及び仕込み液と炭酸水とを混合する方法等が例示できる。 A carbon dioxide gas can be mixed by a conventional method, and a method of mixing a carbon dioxide gas directly by applying a gas carbonator to a preparation liquid, a method of mixing a preparation liquid and carbonated water, and the like can be exemplified.
本発明の炭酸甘酒は、炭酸ガスの混入後、常法により容器詰めすることで、製造が可能である。 The carbonated sweet sake of the present invention can be produced by packaging in a conventional manner after mixing with carbon dioxide gas.
炭酸甘酒の殺菌は、ｐＨが４未満の場合、６５℃以上で１０分間以上加熱を行うことで殺菌を行うことができる。
本発明の炭酸甘酒は、ｐＨを４未満とすることが好ましい。
When the pH is less than 4, sterilization of carbonated sweet sake can be carried out by heating at 65 ° C. or more for 10 minutes or more.
The carbonated sweet sake of the present invention preferably has a pH of less than 4.
炭酸ガスを有さない甘酒であれば、レトルト殺菌や、より高温での殺菌が可能であるが、本発明は炭酸甘酒であるため、上述の方法での殺菌が困難である。
したがって、本発明の炭酸甘酒はｐＨを４．０未満とし、清涼飲料水としての微生物基準を解決することが好ましい。
If it is sweet sake which does not have carbon dioxide gas, retort sterilization and sterilization at higher temperature are possible, but since the present invention is sweetened carbonated sake, it is difficult to sterilize by the above-mentioned method.
Therefore, it is preferable that the carbonated sweet sake of the present invention have a pH of less than 4.0 and solve the microbial standard as a soft drink.
ｐＨは、常法により調整することが可能であり、例えば、クエン酸を微量添加することで調整することができる。 The pH can be adjusted by a conventional method, for example, can be adjusted by adding a small amount of citric acid.
一般的に、ｐＨを前記好ましい範囲とすることで、甘酒として好ましくない「酸味」を感じるようになるが、上述した本発明の炭酸甘酒のガスボリューム及び可溶性固形分含量の数値範囲、及び、粘度の好ましい数値範囲は、酸味を感じにくくするという観点からも有効な範囲である。 Generally, by setting pH to the above-mentioned preferable range, it becomes possible to feel undesirable "acid taste" as sweet sake, but the above-mentioned numerical range of gas volume and soluble solid content of the sweetened carbonated sake of the present invention and viscosity The preferred numerical range of is an effective range also from the viewpoint of making it difficult to feel acidity.
＜試験例１＞炭酸の有無による酒粕由来の芳香感、発酵臭の評価
酒粕、砂糖及び水を混合し、仕込み液を調製した。米麹を含むものについては、水に米麹を加え、７０℃で３０分間、糖化処理を行った後、これに酒粕、砂糖を添加して、仕込み液を調製した。これにクエン酸を加え、ｐＨを３．６に調整した。
当該仕込み液及び炭酸水を、氷水につけて冷やした後、これらを目的のガスボリュームになるように適宜それぞれの割合を調整して容器に充填し、７０℃で３０分間殺菌を行い、容器を密閉し、下記表１に記載の組成を有する炭酸甘酒（実施例１、２）を得た。
<Test Example 1> Evaluation of aroma sensation and fermented odor derived from sake lees depending on presence or absence of carbon dioxide The sake lees, sugar and water were mixed to prepare a prepared solution. For those containing rice bran, rice bran was added to water and subjected to saccharification treatment at 70 ° C. for 30 minutes, and then sake lees and sugar were added thereto to prepare a preparation solution. To this was added citric acid to adjust the pH to 3.6.
The charging solution and carbonated water are put in ice water and cooled, and then the ratio of each is adjusted appropriately so as to obtain the target gas volume, the container is filled, sterilization is carried out at 70 ° C. for 30 minutes, and the container is sealed. Then, carbonated sweet sake (Examples 1 and 2) having the composition described in Table 1 below was obtained.
また、比較例として、下記表１に記載の組成を有する炭酸を含まない甘酒を調製した（比較例１、２）。
また、参考例として、米麹を含み、酒粕を含まず、炭酸を含まない甘酒（参考例１）と、米麹を含み、酒粕を含まず、炭酸甘酒（参考例２）を製造した。
Moreover, the sweet sake which does not contain the carbonic acid which has a composition of following Table 1 as a comparative example was prepared (comparative examples 1 and 2).
In addition, as a reference example, sweet sake (Reference Example 1) containing rice bran, not containing sake bran (Reference Example 1), and containing rice bran and containing sake bran, carbonated sweet sake (Reference Example 2) was produced.
実施例１〜２、比較例１〜２及び参考例１〜２について、以下の表２に記載の基準に従い、炭酸甘酒の工程適性、酒粕由来の芳香感及び発酵臭を評価した。結果を表１に示す。
なお、芳香感及び発酵臭の評価は、炭酸を含まない甘酒（比較例１及び比較例２）の評価の結果を基準し、比較例１と比して相対的に芳香感を感じられるか否か、又は発酵臭を感じるか否かについて、専門パネルによる相対的な評価を行った。
また、炭酸を含まない甘酒については、工程適性の評価を行っておらず、酒粕を含まない甘酒については、芳香感及び発酵臭の評価を行っていない。
About the Examples 1-2, Comparative Examples 1-2, and the reference examples 1-2, according to the criteria described in the following Table 2, the process aptitude of sweetened carbonated sake, the aromaticity derived from a sake lees, and the fermented smell were evaluated. The results are shown in Table 1.
In addition, the evaluation of the aroma and the fermented odor is based on the result of the evaluation of sweet sake (comparative example 1 and comparative example 2) containing no carbon dioxide, and it is possible to feel the aroma relatively as compared with comparative example 1 A relative assessment was made by the expert panel as to whether or not they felt a fermented odor.
In addition, for sweet sake containing no carbonate, evaluation of process suitability was not performed, and for sweet sake containing no sake lees, evaluation of aroma and fermented odor was not performed.
表１の結果から、酒粕を含む甘酒について、炭酸甘酒である実施例１は、炭酸を含まない甘酒である比較例１と比して、発酵臭は感じられず、芳香でフルーティな香りが極めて感じられることがわかった。この結果から、甘酒に炭酸を含有させることで、発酵臭を抑制できるのみならず、芳香感も向上することがわかった。 From the results shown in Table 1, with regard to sweet sake containing sake lees, Example 1 which is carbonated sweet sake does not have a fermented odor and has an extremely aromatic and fruity smell as compared with Comparative Example 1 which is sweet sake containing no carbonic acid. I found that I could feel it. From this result, it was found that the addition of carbon dioxide to sweet sake can not only suppress the fermented odor but also improve the aroma.
米麹及び酒粕を含む甘酒である、実施例２及び比較例２についても同様の結果が得られた。
また、米麹及び酒粕を含む実施例２は、酒粕を含み、米麹を含まない実施例１と比して、その甘味に複雑性がでて、嗜好性が高かった。
Similar results were obtained for Example 2 and Comparative Example 2 which are sweet sake containing rice bran and sake lees.
Moreover, Example 2 containing rice bran and sake lees had complexity in the sweetness and taste was high compared with Example 1 containing sake lees and not containing rice bran.
＜試験例２＞ガスボリュームの検討
試験例１の実施例２と同様の方法により、下記表３に記載の炭酸甘酒を製造した（実施例３、実施例４、比較例３）。
これらの炭酸甘酒について、試験例１と同様に、工程適性、芳香感、及び発酵臭の評価を行った。結果を表３に示す。
<Test Example 2> Examination of Gas Volume By the same method as in Example 2 of Test Example 1, sweetened carbonated liquors described in Table 3 below were produced (Example 3, Example 4, Comparative Example 3).
About these carbonated sweet sakes, evaluation of process aptitude, an aromatic feeling, and a fermented smell was performed similarly to Experiment 1. The results are shown in Table 3.
表３の結果から、ガスボリュームが１．６Ｌ／Ｌである実施例３は、炭酸がやや弱く、炭酸感を楽しむことはできないものの、発酵臭を抑えることができ、芳香でフルーティな香りを感じることができた。 From the results in Table 3, in Example 3 in which the gas volume is 1.6 L / L, although carbonic acid is a little weak and it can not enjoy the feeling of carbonation, the fermented odor can be suppressed and the aroma and the fruity smell are felt I was able to.
また、ガスボリュームが２．２である実施例２及びガスボリュームが２．５である実施例４は、発酵臭が感じられず、芳香でフルーティな香りを強く感じることができた。 In addition, Example 2 having a gas volume of 2.2 and Example 4 having a gas volume of 2.5 did not have a smell of fermentation, and could strongly feel an aromatic and fruity smell.
また、実施例２、３及び４は、いずれも工程適性に優れていた。 Further, Examples 2, 3 and 4 were all excellent in process suitability.
一方で、比較例３は、炭酸による爽快感が強く、発酵臭は感じられないものの、芳香感を感じることができなかった。
また、比較例３は、容器詰めが可能であるものの、実施例１、４及び５と比して、容器詰めが困難であった。
On the other hand, in Comparative Example 3, although the refreshing feeling due to carbonation was strong and the fermented odor was not felt, it was not possible to feel the aroma.
Moreover, although the container packing was possible, Comparative Example 3 was difficult to be container-packed compared with Example 1, 4 and 5. FIG.
これらの結果から、ガスボリュームが１．６〜２．７Ｌ／Ｌの範囲内である酒粕を含む甘酒は、酒粕に由来する発酵臭を抑えることができ、かつ酒粕由来の芳香感を感じることができることがわかった。
また、ガスボリュームを１．６〜２．７Ｌ／Ｌの範囲内とすることで、容易に製造可能な容器詰めの炭酸甘酒となることがわかった。
From these results, it is possible that sweet sake containing a sake lees having a gas volume in the range of 1.6 to 2.7 L / L can suppress the fermented odor derived from the sake lees and feel the aroma derived from the sake lees. I found that I could do it.
Moreover, it turned out that it becomes carbonated sweet sake which can be easily manufactured by carrying out gas volume in the range of 1.6-2.7 L / L.
＜試験例３＞可溶性固形分含量の検討
試験例１の実施例２と同様の方法により、下記表４の組成を有する炭酸甘酒を製造した（実施例５〜７、比較例４及び５）。
これらの炭酸甘酒について、試験例１と同様に、工程適性、芳香感、及び発酵臭の評価を行った。
加えて、下記表５に記載の評価基準に従って、酸味の評価を行った。結果を表４に示す。
<Test Example 3> Examination of Soluble Solid Content By the same method as in Example 2 of Test Example 1, sweetened carbonated sake having the composition of Table 4 below was produced (Examples 5 to 7 and Comparative Examples 4 and 5).
About these carbonated sweet sakes, evaluation of process aptitude, an aromatic feeling, and a fermented smell was performed similarly to Experiment 1.
In addition, according to the evaluation criteria described in Table 5 below, evaluation of acidity was performed. The results are shown in Table 4.
上記の評価を行った後、常温の各炭酸甘酒をステンレスビーカーに注ぎ、泡だて器を用いて、泡が立たないように１分間炭酸甘酒に刺激を加え、炭酸を除去した。
炭酸が除去された液の粘度を、品温２０℃において、Ｂ型粘度計（株式会社東京計器製、測定条件：液温２０℃、ローターＮｏ．１、６０ｒｐｍ）を用いて測定した。結果を表４に示す。
After the above evaluation, each sweet sake at normal temperature was poured into a stainless beaker, and using a foaming vessel, sweetened sweet sake was stimulated for 1 minute so that bubbles did not stand, and the carbonate was removed.
The viscosity of the liquid from which carbonation was removed was measured at a product temperature of 20 ° C. using a B-type viscometer (measurement conditions: liquid temperature of 20 ° C., rotor No. 1, 60 rpm) manufactured by Tokyo Keiki Co., Ltd. The results are shown in Table 4.
表４の結果から、可溶性固形分含量が１５、１０、１９質量％である実施例２、５及び６は、工程適性、芳香感、発酵臭の抑制、酸味の抑制に優れていることがわかった。
また、可溶性固形分含量が２５質量％である実施例７は、工程適性がやや劣るものの、容器詰めが可能であり、芳香感、発酵臭の抑制及び酸味の抑制に優れていた。
The results in Table 4 indicate that Examples 2, 5 and 6 in which the soluble solid content is 15, 10 and 19% by mass are excellent in process suitability, aroma, suppression of fermented odor and suppression of acidity. The
In addition, Example 7 having a soluble solid content of 25% by mass, although slightly inferior in process suitability, was able to be packed in a container, and was excellent in the suppression of aroma, fermentation odor and sourness.
一方で、可溶性固形分含量が４質量％である比較例４は、全体として甘酒の風味が薄く、酸味が強く、かつ炭酸を混入してもすぐに抜けてしまい、工程適性に劣っていた。
また、可溶性固形分含量が４質量％である比較例５は、発酵臭が感じられず、芳香感が感じられるものの、酸味が強く、嗜好性の高い甘酒であるとはいえなかった。
On the other hand, Comparative Example 4 in which the soluble solid content was 4% by mass, the flavor of sweet sake as a whole was thin, the sourness was strong, and even if it mixed carbon dioxide, it was immediately removed, and the process suitability was inferior.
In addition, Comparative Example 5 in which the soluble solid content was 4% by mass did not feel a fermented odor and felt an aromatic feeling, but it could not be said to be a sweet sake having a strong acidity and a high palatability.
これらの結果から、可溶性固形分含量が５〜２５質量％の範囲内である炭酸甘酒は、工程適性、芳香感、発酵臭の抑制、酸味の抑制に優れることがわかった。 From these results, it was found that sweetened sweet sake having a soluble solid content in the range of 5 to 25% by mass is excellent in process suitability, aroma, suppression of fermented odor, and suppression of acidity.
また、実施例２と比較例５とを比較すると、砂糖の含有量を増やすことで、酸味が抑制されるのみならず、酒粕由来の芳香感も向上していることがわかる。 Moreover, when Example 2 and the comparative example 5 are compared, it turns out that not only an acidity is suppressed but the aroma derived from a sake lees is improved by increasing content of sugar.
さらに、実施例２と比較例５とを比較した際の芳香感の向上は、実施例２の炭酸甘酒の粘度が６〜２５ｃＰの範囲内であり、ガスボリュームが１．６〜２．７Ｌ／Ｌであることから、微発泡の甘酒であり、微発泡感の持続性が高いことも要因であると推測される。微発泡の甘酒であり、微発泡感の持続性が高いことで、炭酸甘酒を口内に含んでから嚥下まで、舌の上、のど等で泡に閉じ込められていた芳香でフルーティーな香り放出されることで、強く、かつ長く芳香感を感じることができると考えられる。 Furthermore, as for the improvement of the aroma when comparing Example 2 and Comparative Example 5, the viscosity of the carbonated sweet sake of Example 2 is in the range of 6 to 25 cP, and the gas volume is 1.6 to 2.7 L /. Since it is L, it is presumed that it is a slightly sparkling sweet sake and that the long-lasting feeling of the slightly sparkling feeling is also a factor. It is a slightly foamy sweet wine, and because of its high persistence, the flavor and fruity aroma that is trapped in the foam on the tongue, throat, etc. from containing sweetened carbonated wine in the mouth to swallowing is released It is thought that you can feel a strong, long-lasting aroma.
＜試験例４＞炭酸除去後の粘度の検討
グアガムを添加して粘度を調整した以外は、試験例１の実施例２と同様の方法により、下記表６に記載の組成を有する炭酸甘酒を製造した（実施例８〜１０）。
これらの炭酸甘酒について、試験例３と同様に、工程適性、芳香感、発酵臭、及び酸味の評価を行った。
また、試験例３と同様の方法により各炭酸甘酒から炭酸ガスを除去し、粘度を測定した。結果を表６に示す。
<Test Example 4> Examination of viscosity after removing carbonic acid By the same method as Example 2 of Test Example 1 except that guar gum was added to adjust the viscosity, carbonated liquor with the composition described in Table 6 below was produced. (Examples 8 to 10).
About these carbonated sweet sakes, evaluation of a process aptitude, an aromatic feeling, a fermented smell, and an acidity was performed similarly to Experiment 3.
Moreover, the carbon dioxide gas was removed from each sweetened sweet sake by the method similar to Experiment 3, and the viscosity was measured. The results are shown in Table 6.
表６の結果から、粘度が２５ｃＰの実施例１０は、飲用時に泡がはじけにくく、問題ないレベルの発酵臭が感じられるものの、芳香感を感じることがわかった。
粘度が７〜２０ｃＰの実施例２、８及び９は、発酵臭及び酸味の抑制、及び芳香感に優れており、容易に容器詰めが可能であった。特に実施例２及び実施例８は、芳香でフルーティーな香りを極めて感じることができた。
また、これらの結果から、粘度を調整することで、発酵臭を抑制し、芳香感を感じることができ、かつ異なる飲用感を楽しむことができる甘酒を製造できることがわかった。
From the results in Table 6, it was found that Example 10 having a viscosity of 25 cP did not have a tendency for bubbles to burst during drinking, and although it had a satisfactory level of fermented odor, it still felt an aromatic sensation.
Examples 2, 8 and 9 having a viscosity of 7 to 20 cP were excellent in the suppression of fermented odor and sour taste, and in the aroma, and could be easily packaged. In particular, Example 2 and Example 8 were able to extremely feel an aromatic and fruity smell.
In addition, it was found from these results that, by adjusting the viscosity, it is possible to produce sweet sake which can suppress the smell of fermentation and can feel an aromatic sensation and can enjoy a different feeling of drinking.
＜試験例５＞ガスボリューム及び可溶性固形分含量の検討
試験例１の実施例２と同様の方法により、下記表７、及び表８に記載の組成を有する炭酸甘酒を製造した（実施例１１〜１４、比較例６〜１３）。
これらの炭酸甘酒について、試験例１と同様に、工程適性、芳香感、及び発酵臭の評価を行った。結果を表７及び表８に示す。
Test Example 5 Examination of Gas Volume and Soluble Solid Content By the same method as in Example 2 of Test Example 1, sweetened carbonated sake having the composition described in the following Tables 7 and 8 was produced (Examples 11 to 11). 14, Comparative examples 6 to 13).
About these carbonated sweet sakes, evaluation of process aptitude, an aromatic feeling, and a fermented smell was performed similarly to Experiment 1. The results are shown in Tables 7 and 8.
表７及び表８の結果より、実施例１１〜１４は、芳香でフルーティーな香りを感じることができ、かつ発酵臭を抑制されていることが確認できた。 From the results of Table 7 and Table 8, it can be confirmed that Examples 11 to 14 can feel aromatic and fruity and that the fermented odor is suppressed.
一方で、比較例６、１１の結果から、ガスボリュームに対して、可溶性固形分含量が高いと、芳香でフルーティーな香りはあまり感じられず、発酵臭の抑制効果も高くないことがわかった。 On the other hand, it was found from the results of Comparative Examples 6 and 11 that when the soluble solid content is high relative to the gas volume, the aromatic and fruity smell is not felt so much, and the effect of suppressing the fermented odor is not high.
比較例７、１２の結果から、可溶性固形分含量に対して、ガスボリュームが高いと、芳香でフルーティーな香りはあまり感じられないことがわかった。
比較例８、１３の結果から。ガスボリュームに対して、可溶性固形分含量が低いと、芳香でフルーティーな香りはあまり感じられないことがわかった。
From the results of Comparative Examples 7 and 12, it was found that when the gas volume is high relative to the soluble solid content, the aromatic and fruity smell is not felt so much.
From the results of Comparative Examples 8 and 13. It has been found that, with respect to the gas volume, a low soluble solids content results in less of the aroma and fruity smell being felt.
比較例９、１０の結果から可溶性固形分含量に対して、ガスボリュームが低いと、芳香でフルーティーな香りはあまり感じられず、発酵臭を抑制することができないことがわかった。 From the results of Comparative Examples 9 and 10, it was found that when the gas volume is low relative to the soluble solid content, the aromatic and fruity smell is not felt so much and the fermented odor can not be suppressed.
比較例１２、１３の結果から、可溶性固形分含量に対して、ガスボリュームが高すぎると、発酵臭の抑制効果はなくなり、逆に発酵臭を強調してしまうことがわかった。 From the results of Comparative Examples 12 and 13, it was found that when the gas volume is too high relative to the soluble solid content, the effect of suppressing the fermented odor disappears, and the fermented odor is emphasized on the contrary.
これらの結果から、可溶性固形分含量が高すぎると、発酵臭が強くなり、それを抑えようとガスボリュームを高くしても、やや発酵臭が残ってしまい、いずれにしても、芳香感をあまり感じられないことがわかった。
また、可溶性固形分含量が低い場合には、ガスボリュームが低いと、やや発酵臭が残り、ガスボリュームが高いと逆に発酵臭を強調してしまい、いずれにしても、芳香感をあまり感じられないことがわかった。
From these results, when the soluble solid content is too high, the fermented odor becomes strong, and even if the gas volume is increased to suppress it, the fermented odor remains slightly, and in any case, the aroma feels too much I found that I could not feel it.
In addition, when the soluble solid content is low, when the gas volume is low, a slight fermentation odor remains, and when the gas volume is high, the fermentation odor is emphasized, and in any case, the aroma is felt too much I found it not.
したがって、実施例１１〜１４及び比較例６〜１３の結果から、炭酸甘酒のガスボリュームが１．６〜２．７であり、かつ可溶性固形分含量が５〜２５質量％であれば、芳香感が感じられ、かつ発酵臭が抑制された炭酸甘酒となることがわかった。 Therefore, according to the results of Examples 11 to 14 and Comparative Examples 6 to 13, when the gas volume of carbonated sweet sake is 1.6 to 2.7 and the soluble solid content is 5 to 25% by mass, the aroma feeling is It turned out that it could be carbonated sweet sake with a low
＜試験例６＞酒粕と米麹の配合量の検討
試験例１の実施例２と同一の方法により、下記表９に記載の組成を有する炭酸甘酒を製造した（実施例１５、１６）。
これらの炭酸甘酒について、試験例３と同様の方法により、工程適性、芳香感、発酵臭、酸味について評価を行った。結果を表９に示す。
<Experimental Example 6> Examination of the Blending Amount of Sake Bran and Rice Bran By the same method as in Example 2 of Experimental Example 1, sweetened carbonated sake having the composition described in Table 9 below was produced (Examples 15 and 16).
About these carbonated sweet sakes, evaluation by the method similar to Experiment 3 was performed about process aptitude, an aroma, a fermented smell, and acidity. The results are shown in Table 9.
表９の結果から、酒粕１質量部に対して、米麹が１質量部のもの（実施例２）、２質量部のもの（実施例１５）、０．６７質量部のもの（実施例１６）は、いずれも、発酵臭、及び酸味が感じられず、芳香感に優れていた。 From the results shown in Table 9, 1 part by mass of rice bran (Example 2), 2 parts by mass (Example 15) and 0.67 parts by mass of rice bran with respect to 1 part by mass of sake lees (Example 16) In all cases, neither fermentation smell nor sourness was felt, and the aroma was excellent.
この結果から、酒粕１質量部に対し、米麹の含有量が０．５〜３質量部の炭酸甘酒は、芳香感、発酵臭の抑制、及び酸味の抑制に優れることがわかる。 From this result, it can be seen that sweetened sweet sake having a content of rice bran of 0.5 to 3 parts by mass with respect to 1 part by mass of sake lees is excellent in aromatization, suppression of fermented odor, and suppression of acidity.
なお、実施例１５は、泡が消えにくく、容器詰めが困難ではあるものの、発酵臭が抑制され、かつ芳香なフルーティーな香りを感じることができる。 In addition, in Example 15, although the foam is hard to disappear and the container packaging is difficult, the fermented odor can be suppressed and the aromatic fruity smell can be felt.
本発明は、万人が好んで飲用することができる、夏に適した飲料として応用することができる。
The present invention can be applied as a beverage suitable for summer, which can be enjoyed by all.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS496163A (en) * | 1972-03-30 | 1974-01-19 | ||
| JPS5534013A (en) * | 1978-08-29 | 1980-03-10 | Fukumitsuya:Kk | Preparation of alcohol carbonated drink mainly made from sake lees |
| JPH06343435A (en) * | 1993-06-10 | 1994-12-20 | Morinaga & Co Ltd | Sweet beverage, made from fermented rice and contained in hermetically sealed container and its production |
| JP2004283143A (en) * | 2003-03-25 | 2004-10-14 | Morinaga & Co Ltd | Method for producing sweet-tasting freeze-dried food |
| JP2009268409A (en) * | 2008-05-08 | 2009-11-19 | Izu Ferment Co Ltd | Carbonated beverage of sweet half sake |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS496163A (en) * | 1972-03-30 | 1974-01-19 | ||
| JPS5534013A (en) * | 1978-08-29 | 1980-03-10 | Fukumitsuya:Kk | Preparation of alcohol carbonated drink mainly made from sake lees |
| JPH06343435A (en) * | 1993-06-10 | 1994-12-20 | Morinaga & Co Ltd | Sweet beverage, made from fermented rice and contained in hermetically sealed container and its production |
| JP2004283143A (en) * | 2003-03-25 | 2004-10-14 | Morinaga & Co Ltd | Method for producing sweet-tasting freeze-dried food |
| JP2009268409A (en) * | 2008-05-08 | 2009-11-19 | Izu Ferment Co Ltd | Carbonated beverage of sweet half sake |
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