JP2019126267A - Method of producing matured product derived from grain - Google Patents

Method of producing matured product derived from grain Download PDF

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JP2019126267A
JP2019126267A JP2018008228A JP2018008228A JP2019126267A JP 2019126267 A JP2019126267 A JP 2019126267A JP 2018008228 A JP2018008228 A JP 2018008228A JP 2018008228 A JP2018008228 A JP 2018008228A JP 2019126267 A JP2019126267 A JP 2019126267A
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JP6389971B1 (en
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真一 齋藤
Shinichi Saito
真一 齋藤
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真一 齋藤
Shinichi Saito
真一 齋藤
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Abstract

To provide a method of producing a matured product derived from grain by using food materials naturally derived from the grain and salt not by fermenting a product using a chemical seasoning or yeast.SOLUTION: A method 10 of producing a matured product derived from rice comprises: a soaking step 20 of soaking washed grain 11a in water 13 for a predetermined period; a draining step 30; a cooking step 40, a steaming step, or a roasting step as appropriately; a cooling step 50 if necessary; a grinding step 60; a kneading step 70; and a maturing step 80. The method adopts means of: soaking the washed grain 11a in the water 13 for the predetermined period; after draining the grain, if necessary, cooking, steaming, or roasting the grain as appropriately, and cooling the grain; grinding the grain; mixing salt 12 and kneading the grain; packing the grain into a container 14; and keeps the container at a room temperature for a predetermined period to mature the product.SELECTED DRAWING: Figure 1

Description

本発明は、穀物由来熟成品の製造方法に関し、詳しくは、化学調味料や麹菌を使用して発酵させることなく、米等の穀物と塩の自然由来食材を使用して熟成させる穀物由来熟成品の製造方法に関するものである。   The present invention relates to a method for producing a grain-derived matured product, and more particularly to a grain-derived matured product that is ripened using a naturally derived food material such as rice and other grains and salt without being fermented using a chemical seasoning or bacillus It relates to the manufacturing method of

従来から、食材を醗酵させることで当該食物を美味しく食することができると共に長期保存に資することは知られており、かかる醗酵を手軽に行うことを可能にすべく、穀物や野菜、肉、魚などの食材に作用して甘味や旨味を生じさせる調味料又は漬物床として、塩麹を使用して調理する発酵液体調味料が注目を集めている。   Traditionally, it has been known that foods can be eaten deliciously by fermenting ingredients and contribute to long-term storage. Grains, vegetables, meat and fish can be used to facilitate such fermentation. Fermented liquid seasonings that are cooked using salt cans have attracted attention as seasonings or pickles that act on foodstuffs and produce sweetness and umami.

該塩麹は、米麹に塩および水を混ぜて発酵させ、さらに熟成させた調味料であって、うま味と甘味と塩味とがバランス良く混ざった複雑な味わいを有した万能調味料とも言われ、注目を浴びている。そのような塩麹の中には酵素が含まれており、該酵素の働きによって野菜や肉、魚などの食材を漬け込むと、食材が持つ本来の旨味を引き出すことができるため、複雑な好ましい風味を醸し出す原料として、清酒や焼酎、みりんなどの酒類、そして味噌や醤油などの醸造調味料の製造においても、日本古来の製造方法として古くから用いられている。   The salted rice cake is a seasoning prepared by mixing rice and rice with salt and water, fermenting it, and then ripening it, and it is also said that it is a versatile seasoning with a complex taste in which umami, sweetness and saltiness are well-balanced. Has attracted attention. In such salted salmon, an enzyme is contained, and when the ingredients such as vegetables, meat, and fish are soaked by the action of the enzyme, the original umami of the ingredients can be extracted, so that a complex favorable flavor It has long been used as a traditional Japanese manufacturing method in the production of sake and shochu, liquors such as mirin, and brewed seasonings such as miso and soy sauce as a raw material that produces

上記のような液体調味料の製造や醗酵に関する従来技術として、例えば、天然物の塩漬け発酵方法及びその発酵抽出物に関し、より詳細には、生薬及び穀類などの天然物に一定量の塩を添加し、自然発酵させた後、これを溶媒で抽出することによって、人体に有害な腐敗菌、大膓菌及び嫌気性細菌など雑菌の繁殖を防止し、また悪臭などを除去し、既存の発酵方法より副作用が少なくて且つ安全な「天然物の塩漬け発酵方法及びその発酵抽出物」(特許文献1参照)が提案され、公知技術となっている。また、原料に米および/もしくは米由来原料のみを使用することにより、小麦アレルギーや大豆アレルギーの患者が心配なく摂取可能で、かつ十分な風味、香り、色を有する「醤油様調味料及びその製造方法」(特許文献2参照)が提案され、公知技術となっている。さらに、液状で利用しやすく、種々の用途に利用可能な「発酵米ぬか液の製造方法、その発酵米ぬか液を利用した解凍軟化畜肉の製造方法、変色防止味噌の製造方法および変敗防止漬物の製造方法」(特許文献3参照)が提案され、公知技術となっている。またさらに、玄米を蒸した素材に麹を加えることにより、栄養価が高く、美味な野菜、各種の魚などの漬物床の漬物作成用材の製法と漬物作成用材、およびその漬物を得ることができる「蒸した玄米と麹の混合よりなる漬物作成用材の製法および漬物作成用材とその漬物」(特許文献4参照)が提案され、公知技術となっている。さらにまた、食材に作用して甘味や旨みを生じさせる塩麹について、その利点を維持しながら、調理や保存における取り扱いを容易化し、塩分の過剰摂取を防止することができる「調味料の製造方法及び調味料」(特許文献5参照)が提案され、公知技術となっている。そしてまた、塩こうじの機能を維持し、うま味と甘味と塩味とのバランスの良い、麹臭が少ない、かつ、利便性の高い、「液体調味料」(特許文献6参照)が提案され、公知技術となっている。そしてさらに、米糠スラリーに醤油麹を添加し、発酵熟成した後、これを濾過する「漬物用発酵調味液の製造方法」(特許文献7参照)が提案され、公知技術となっている。   The prior art related to the production and fermentation of liquid seasonings as described above relates, for example, to a method for salted fermentation of a natural product and its fermented extract, and more specifically, adding a certain amount of salt to natural products such as herbal medicines and cereals And after fermenting naturally, this is extracted with a solvent to prevent the growth of bacteria such as spoilage bacteria, gonococci and anaerobic bacteria harmful to the human body, and to remove malodors and other existing fermentation methods A "Salt fermenting method of a natural product and its fermented extract" (see Patent Document 1) with less side effects and safety are proposed and have become known techniques. In addition, by using only rice and / or rice-derived materials as raw materials, it is possible for patients with wheat allergy or soybean allergy to be able to take it without worry, and it has "soy sauce like seasoning and its production with sufficient flavor, smell and color" A method "(see Patent Document 2) has been proposed and is a known technique. Furthermore, it is easy to use in a liquid state and can be used for various purposes. “Manufacturing method of fermented rice bran liquid, manufacturing method of thawing softened meat using the fermented rice bran liquid, manufacturing method of anti-discoloration miso and manufacturing of pickled anti-degradation pickles” A method "(see Patent Document 3) has been proposed and is a known technique. Furthermore, by adding rice bran to a material obtained by steaming brown rice, it is possible to obtain a method for producing pickles for pickles of high nutrient value and delicious vegetables, pickles such as various fish, pickles for pickles, and pickles thereof. "The manufacturing method of the material for the preparation of the pickles which consists of a mixture of steamed brown rice and a bran, the material for preparation of the pickles, and its pickles" (refer patent document 4) is proposed, and it has become a well-known technique. Furthermore, with regard to salted salmon that acts on food ingredients to produce sweetness and umami, it is possible to facilitate handling in cooking and storage while maintaining its advantages, and to prevent excessive intake of salt. And “condiment” (see Patent Document 5) has been proposed and is a known technique. Also, a "liquid seasoning" (see Patent Document 6) has been proposed and known which maintains the function of sodium chloride, has a good balance between umami, sweetness and saltiness, has little odor and has high convenience. It has become a technology. Furthermore, soy sauce koji is added to the rice bran slurry, fermented and ripened, and then this is fermented and then filtered. This is a "production method of a fermented seasoning liquid for pickles" (see Patent Document 7), which is a known technique.

しかしながら、上記従来技術における液体調味料の製造や醗酵に関するいずれの提案も、麹菌などを使用した製造方法ならびに発酵食品の提案であることから、製造段階ならびに食する段階で独特の発酵臭が漂うため、子供や若い人には敬遠されがちであると共に、製造段階においては麹菌を呼吸させる必要性があることから、定期的に撹拌する作業が必要であって煩雑な管理手間が強いられるものであった。   However, since all the proposals for production and fermentation of liquid seasonings in the above-mentioned prior art are proposals for production methods using fermented bacteria and the like and fermented foods, a unique fermentation odor is present at the production and eating stages. In addition, children and young people tend to be shunned, and it is necessary to breathe gonorrhea at the manufacturing stage, which requires regular agitation work and cumbersome management work. The

本出願人は、発酵食品における臭味や製造段階における管理手間の煩雑さに着目し、自然食品のみを使用して穀物や野菜、肉、魚などの食材に作用して食材が本来持っている甘味や旨味を引き出すことが可能な調味料を製造できないものかという着想下、化学調味料や麹菌を使用して発酵させることなく、米等の穀物と塩の自然由来食材を使用して熟成させる穀物由来熟成品の製造方法を開発し、本発明にかかる「穀物由来熟成品の製造方法」の提案に至るものである。   The applicant pays attention to the odor in fermented foods and the complexity of management in the production stage, and only natural foods are used to act on foodstuffs such as grains, vegetables, meat, fish, etc. Based on the idea that it is not possible to produce seasonings that can bring out sweetness and umami taste, it is aged using naturally-derived foodstuffs such as rice and other grains and salts without fermentation using chemical seasonings and bacilli. The present invention has developed a method for producing grain-derived matured products, and has led to the proposal of “a method for producing grain-derived matured products” according to the present invention.

特表2011−512814号公報JP 2011-512814 gazette 特開2013−59298号公報JP, 2013-59298, A 特開2004−147551号公報JP 2004-147551 A 特開2001−149003号公報JP 2001-149003 A 特開2013−106598号公報JP, 2013-106598, A 特開2014−50352号公報JP, 2014-50352, A 特開平7−75493号公報Japanese Patent Laid-Open No. 7-75493

本発明は、化学調味料や麹菌を使用して発酵させることなく、穀物と塩の自然由来食材を使用して熟成させる穀物由来熟成品の製造方法を提供することを課題とするものである。   It is an object of the present invention to provide a method for producing a grain-derived aged product that is aged using a natural ingredient of grain and salt without fermenting using a chemical seasoning or koji mold.

上記課題を解決するため、本発明にかかる穀物由来熟成品の製造方法は、洗浄した穀物を所定時間水に浸漬させる浸漬工程と、浸漬させた穀物を水切りする水切り工程と、水切りした穀物を常法により炊き上げる炊き上げ工程と、炊き上げた穀物の粗熱を取り除く粗熱除去工程と、粗熱を取り除いた穀物を磨り潰す磨り潰し工程と、磨り潰した穀物に塩を混合し練り混ぜる練混工程と、塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、によって製造される手段を採る   In order to solve the above problems, the method for producing a grain-derived matured product according to the present invention comprises an immersion step of immersing the washed grain in water for a predetermined time, a draining step of draining the soaked grain, and the drained grain The cooking process to cook by the method, the rough heat removal process to remove the coarse heat of the cooked grain, the mashing process to grind the grain from which the coarse heat is removed, and the mixing and mixing the salt to the ground grain A method is adopted in which the mixing step and the ripening step in which the grain mixed with salt is packed in a container and allowed to stand at normal temperature for a predetermined period are used.

また、本発明にかかる穀物由来熟成品の製造方法は、洗浄した穀物を所定時間水に浸漬させる浸漬工程と、浸漬させた穀物を水切りする水切り工程と、水切りした穀物を所要時間蒸し上げる蒸成工程と、蒸し上げた穀物の粗熱を取り除く粗熱除去工程と、粗熱を取り除いた穀物を磨り潰す磨り潰し工程と、磨り潰した穀物に塩を混合し練り混ぜる練混工程と、塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、によって製造される手段を採る。   In the method for producing a grain-derived matured product according to the present invention, a soaking step of immersing the washed grain in water for a predetermined time, a draining step of draining the soaked grain, and steaming the steamed grain for a required time A process of removing crude heat of steamed grains, a process of mashing grains from which the crude heat is mashed, a process of mixing and mixing salts with the mashed grains, a process of mixing salts A ripening step of filling the kneaded grains in a container and letting them sleep for a predetermined period at room temperature is adopted.

さらに、本発明にかかる穀物由来熟成品の製造方法は、洗浄した穀物を所定時間水に浸漬させる浸漬工程と、浸漬させた穀物を水切りする水切り工程と、水切りした穀物を所要時間焙煎する焙煎工程と、焙煎した穀物の粗熱を取り除く粗熱除去工程と、粗熱を取り除いた穀物を磨り潰す磨り潰し工程と、磨り潰した穀物に塩を混合し練り混ぜる練混工程と、塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、によって製造される手段を採る。   Furthermore, in the method for producing a grain-derived mature product according to the present invention, a dipping step of immersing the washed grain in water for a predetermined time, a draining step of draining the soaked grain, and roasting the drained grain for a required time A roasting step, a crude heat removal step for removing the coarse heat of roasted grains, a grinding step for grinding the grains from which the crude heat is removed, a kneading step for mixing and mixing the salt with the ground grains, a salt And the ripening step of packaging the grain mixed in a container and allowing to stand for a predetermined period at normal temperature.

またさらに、本発明にかかる穀物由来熟成品の製造方法は、洗浄した穀物を所定時間水に浸漬させる浸漬工程と、浸漬させた穀物を水切りする水切り工程と、
水切りした穀物を磨り潰す磨り潰し工程と、磨り潰した穀物に塩を混合し練り混ぜる練混工程と、塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、によって製造される手段を採る。
Furthermore, the method for producing a grain-derived aged product according to the present invention includes a dipping step of immersing the washed cereal in water for a predetermined time, a draining step of draining the dipped cereal,
Manufactured by grinding and grinding processes for drained grains, kneading and mixing processes of mixing and kneading salt with ground grains, and ripening processes for packing grains mixed with salts in containers for a predetermined period of time at normal temperature. Take measures to

さらにまた、本発明にかかる穀物由来熟成品の製造方法は、前記浸漬工程において、浸漬する時間が1〜20時間の範囲内である手段を採る。   Furthermore, in the method for producing a grain-derived matured product according to the present invention, in the immersing step, the immersion time is in the range of 1 to 20 hours.

そしてまた、本発明にかかる穀物由来熟成品の製造方法は、前記磨り潰し工程において、穀物粒が6〜9割程度潰れる状態に練り混ぜる手段を採る。   Further, in the method for producing a grain-derived matured product according to the present invention, in the mashing step, a method is employed in which the grains are mixed so as to be crushed by about 60 to 90%.

そしてさらに、本発明にかかる穀物由来熟成品の製造方法は、前記練混工程において、磨り潰した穀物に対し重量比0.5〜1.5の割合で塩が混合されて成る手段を採る。   Furthermore, in the method of producing a grain-derived matured product according to the present invention, in the kneading step, salt is mixed with the ground grain at a weight ratio of 0.5 to 1.5.

またさらに、本発明にかかる穀物由来熟成品の製造方法は、前記熟成工程において、寝かせる期間が10〜14ヶ月の範囲内である手段を採る。   Furthermore, in the method for producing a grain-derived matured product according to the present invention, in the ripening step, a period in which the product is laid is in the range of 10 to 14 months.

さらにまた、本発明にかかる穀物由来熟成品の製造方法は、使用される穀物として、米、大麦、小麦、裸麦、トウモロコシの中から選択される何れか一種若しくは複数種を混合したものである手段を採る。   Furthermore, the method for producing an aged product derived from a grain according to the present invention is a means in which any one or a plurality of kinds selected from rice, barley, wheat, bare barley, and corn are mixed as the grain used. Take

本発明にかかる穀物由来熟成品の製造方法によれば、麹菌などによる発酵手段を使用することなく、単に熟成させることによって製造する方法を採用していることによって、製造段階ならびに完成品における発酵臭味を抑制することができると共に、麹菌を呼吸させるべく定期的に撹拌するといった煩雑な管理手間が不要であって、コストダウンにも資する、といった優れた効果を奏する。   According to the method for producing an aged product derived from cereal according to the present invention, the fermentation odor in the production stage and the finished product can be obtained by adopting a method of producing simply by aging without using fermentation means such as koji mold. As well as being able to suppress taste, it is not necessary to perform complicated management work such as stirring periodically to breathe Neisseria gonorrhoeae, and has an excellent effect of contributing to cost reduction.

また、本発明にかかる穀物由来熟成品の製造方法によれば、化学調味料などを使用することなく自然素材をのみを使用して製造されることで、完成した穀物由来熟成品の安全性を確保することができ、しかも、野菜や肉、魚などの食材を漬け込む調味料として使用した際に、うま味と甘味と塩味とがバランス良く混ざった複雑な味わいを醸し出すことが可能になる、といった優れた効果を奏する。   In addition, according to the method for producing a grain-derived matured product according to the present invention, the safety of the finished grain-derived matured product can be achieved by using only natural materials without using a chemical seasoning or the like. Excellent in that when used as a seasoning to pickle ingredients such as vegetables, meat and fish, it is possible to produce a complex taste in which umami, sweetness and saltiness are well-balanced. Play an effective

さらに、本発明にかかる穀物由来熟成品の製造方法によれば、製造段階で化学調味料を使用していないことから、穀物由来熟成品を調味料として食品に使用しても、化学調味料が食品中の水分と反応することによって起こる濁りや雑味の発生がないため、濁りにより日持ちせずに保存が利かないといったことがなく、雑味の取れた美味しい食品提供に資する、といった優れた効果を奏する。   Furthermore, according to the method for producing a grain-derived matured product according to the present invention, the chemical seasoning is used even if it is used for food as a seasoning, since no chemical seasoning is used in the production stage. Since there is no occurrence of turbidity or miscellaneous taste caused by reaction with water in food, excellent effect of contributing to provision of miscellaneous food with good taste without having to be stored for a long time without turbidity due to turbidity Play.

またさらに、本発明にかかる穀物由来熟成品の製造方法によれば、発酵手段を用いることなく熟成手段を用いていることによって、完成した穀物由来熟成品による麹アレルギーや麹菌が起因とされる大豆アレルギー症状を抑制することができる、といった優れた効果を奏する。   Still further, according to the method for producing a grain-derived matured product according to the present invention, soybean using the matured means derived from the finished cereal-derived matured product is considered to be caused by the allergies and bacilli caused by using the ripening means without using the fermenting means. It has an excellent effect of being able to suppress allergic symptoms.

さらにまた、本発明にかかる穀物由来熟成品の製造方法によれば、完成した穀物由来熟成品を漬物製造用の調味料として使用した際、素材の表面に軽くすり込んで袋詰めするとによって、次の日でも食することができる即効性と製造から20日程度経っても食することが可能な長期保存性を併せ持つ、といった優れた効果を奏する。   Furthermore, according to the method for producing a grain-derived ripened product according to the present invention, when the finished grain-derived matured product is used as a seasoning for producing pickles, the following is obtained by lightly rubbing and bagging the surface of the material: It has excellent effects such as having both immediate action that can be eaten and long-term storage ability that can be eaten even after about 20 days from production.

そしてまた、本発明にかかる穀物由来熟成品の製造方法によれば、完成した穀物由来熟成品をお湯や出し汁に好みの分量を添加することで、旨味と塩味が加わった穀物由来の独特の熟成風味が効いたお吸い物が提供できる、といった優れた効果を奏する。   Further, according to the method for producing a grain-derived ripened product according to the present invention, by adding a desired amount of the finished grain-derived matured product to hot water or soup stock, the unique ripening derived from cereal with added umami and saltiness It produces excellent effects such as the ability to provide tasted soups.

そしてさらに、本発明にかかる穀物由来熟成品の製造方法によれば、完成した穀物由来熟成品を肉や魚に適量塗布して使用することで、肉や魚本来の旨味が引き出されると共に、穀物由来の独特の熟成風味が効いた味噌漬け風あるいは西京漬け風の料理の提供が可能となる、といった優れた効果を奏する。   Furthermore, according to the method for producing a grain-derived mature product according to the present invention, by applying an appropriate amount of the finished grain-derived mature product to meat and fish and using it, the original taste of meat and fish can be extracted and grain It has an excellent effect of being able to offer miso-zuke style or Saikyo picky-style dishes with a distinctive ripe flavor from the origin.

さらにまた、本発明にかかる穀物由来熟成品の製造方法によれば、完成した穀物由来熟成品を化粧品の製造工程で使用することにより、塩分による保湿効果や穀物由来の独特の効果が伴った化粧品を提供することができる、といった優れた効果を奏する。   Furthermore, according to the method for producing a grain-derived matured product according to the present invention, by using the finished grain-derived matured product in the process of producing a cosmetic product, a cosmetic having a moisturizing effect by salt and a unique effect derived from cereals. It can provide excellent effects such as

本発明にかかる穀物由来熟成品の製造方法の第一の実施形態を示す説明図である。(実施例1)It is explanatory drawing which shows 1st embodiment of the manufacturing method of the grain origin ripening product concerning this invention. Example 1 本発明にかかる穀物由来熟成品の製造方法の第二の実施形態を示す説明図である。(実施例2)It is explanatory drawing which shows 2nd embodiment of the manufacturing method of the grain origin ripening product concerning this invention. (Example 2) 本発明にかかる穀物由来熟成品の製造方法の第三の実施形態を示す説明図である。(実施例3)It is explanatory drawing which shows 3rd embodiment of the manufacturing method of the grain origin ripening product concerning this invention. (Example 3) 本発明にかかる穀物由来熟成品の製造方法の第四の実施形態を示す説明図である。(実施例4)It is explanatory drawing which shows 4th embodiment of the manufacturing method of the grain origin ripening product concerning this invention. (Example 4)

本発明にかかる穀物由来熟成品の製造方法10は、洗浄した穀物11aを所定時間水13に浸漬させ、水切りした後に必要に応じて炊き上げ若しくは蒸し上げ若しくは焙煎し、必要に応じて粗熱を取り除いた後に磨り潰して塩12を混合して練り混ぜ、容器詰めして常温下で所定期間寝かせて熟成させる手段を採ったことを最大の特徴とする。
以下、本発明にかかる穀物由来熟成品の製造方法10の実施形態を、図面に基づき詳細に説明する。
The method 10 for producing a grain-derived aged product according to the present invention involves immersing the washed grain 11a in water 13 for a predetermined time, draining it, and then cooking, steaming or roasting as necessary, and rough heat as necessary. The most characteristic feature is that after removing the material, it is ground and mixed with the salt 12 and kneaded, packed in a container, and aged for a predetermined period of time at room temperature.
Hereinafter, an embodiment of a method 10 for producing a grain-derived aged product according to the present invention will be described in detail with reference to the drawings.

尚、本発明にかかる穀物由来熟成品の製造方法10は、以下に述べる実施例に限定されるものではなく、本発明の技術的思想の範囲内、すなわち同一の作用効果を発揮できる手法の範囲内で、適宜変更することができる。   The production method 10 of the grain-derived ripened product according to the present invention is not limited to the examples described below, and is within the scope of the technical idea of the present invention, that is, the range of methods capable of exerting the same effects. It can be changed as appropriate.

図1は、本発明にかかる穀物由来熟成品の製造方法10の第一の実施形態を示す説明図であり、(a)は製造工程を構成するフローチャート、(b)は製造工程の概略図である。
本実施形態にかかる穀物由来熟成品の製造方法10は、浸漬工程20と、水切り工程30と、炊き上げ工程40と、粗熱除去工程50と、磨り潰し工程60と、練混工程70と、熟成工程80と、で構成される。
FIG. 1 is an explanatory view showing a first embodiment of a method 10 for producing a grain-derived aged product according to the present invention, wherein (a) is a flowchart constituting the manufacturing process, and (b) is a schematic diagram of the manufacturing process. is there.
A method 10 for producing a grain-derived aged product according to this embodiment includes an immersion step 20, a draining step 30, a cooking step 40, a rough heat removal step 50, a grinding step 60, and a kneading step 70. And an aging step 80.

本発明において、原料として使用される穀物11aについては、一般的な穀物の定義とされる「植物であって澱粉質を主体とする種子を食用とするもの」であれば、特に限定するものではないが、例えば米や大麦、小麦、裸麦、トウモロコシの中から選択される何れか一種を使用することが考えられ、あるいは、これらのうち複数種を混合したものを原料とすることも可能である。   In the present invention, the grain 11a used as a raw material is not particularly limited as long as it is "a plant which is mainly made of starchy seeds and is edible", which is generally defined as a grain. However, it is conceivable to use any one selected from, for example, rice, barley, wheat, naked barley, and corn, or it is possible to use a mixture of two or more of these. .

浸漬工程20は、洗浄した穀物11aを所定時間水13に浸漬させる工程である。この浸漬工程20により、穀物11aに水分を充分に含侵させる。穀物11aが水分を充分に含侵するための時間は、穀物11aの種類や季節・環境によって異なるものであるが、例えば穀物11aとして米を使用した場合、温度の高い夏場は1乃至5時間程度、温度の低い冬場は16乃至20時間程度の時間を使って水13に浸漬させることで、米に充分な水分が含侵されることとなる。   The immersion step 20 is a step of immersing the cleaned grain 11a in the water 13 for a predetermined time. The soaking step 20 fully impregnates the grain 11a with water. The time required for the grain 11a to sufficiently impregnate moisture varies depending on the type, season, and environment of the grain 11a. For example, when rice is used as the grain 11a, it takes about 1 to 5 hours in summer when the temperature is high. If the temperature is low in winter, the rice may be impregnated with sufficient water by immersing it in the water 13 using a time of about 16 to 20 hours.

水切り工程30は、上記浸漬工程20で水に浸漬させた穀物11aを水切りする工程である。具体的には、ざる等を利用して穀物11aと水13を分離し、余分な水13を排除すると共に、穀物11aの表面に付着している水13も可能な限り取り除く。   The draining process 30 is a process of draining the grain 11a soaked in water in the immersion process 20. Specifically, the grain 11a and the water 13 are separated using a gauze etc., and the excess water 13 is eliminated, and the water 13 adhering to the surface of the grain 11a is also removed as much as possible.

炊き上げ工程40は、上記水切り工程30で水切りした穀物11aを常法により炊き上げる工程である。具体的には、ガス釜や電気釜などの加熱調理容器内に水切りした穀物11aと適量の水13を投入して加熱して炊き上げるもので、一般的な炊飯器などを利用すれば足りる。尚、炊き上げに際し、穀物11aが通常より若干硬めに炊き上がるよう、投入する水13の量を若干少なめにして炊き上げることが好ましい。   The cooking step 40 is a step of cooking the grain 11a drained in the draining step 30 by a conventional method. Specifically, the dried grains 11a and an appropriate amount of water 13 are put into a heating cooking vessel such as a gas pot or an electric pot, and are heated and cooked, and it is sufficient if a general rice cooker or the like is used. At the time of cooking, it is preferable to make the amount of water 13 to be slightly reduced and cook so that the grain 11a is cooked slightly harder than usual.

粗熱除去工程50は、上記炊き上げ工程40で炊き上げた穀物11aの粗熱を取り除く工程である。粗熱を取り除くための具体的手法は、例えば常温下で所要時間(略1時間位)放置する自然冷却のほか、送風や冷蔵により強制的・人工的に冷却する手法も考え得る。本工程により、穀物11aの表面温度を下げることで、次工程での作業効率に資することとなる。   The rough heat removing step 50 is a step of removing the rough heat of the grains 11a cooked in the cooking step 40. As a specific method for removing the coarse heat, for example, in addition to natural cooling which is left for a required time (about 1 hour) under normal temperature, a method of forced or artificial cooling by air or refrigeration may be considered. By lowering the surface temperature of the grain 11a by this process, it contributes to the work efficiency in the next process.

磨り潰し工程60は、上記粗熱除去工程50で粗熱を取り除いた穀物11aを磨り潰す工程である。具体的には、手作業で丹念に磨り潰す。このとき、穀物11aから炊き上げ時の粗熱が取り除かれているため、熱い中での手作業を無理強いされることなく磨り潰すことが可能である。尚、かかる磨り潰し作業は、手作業のほか、機械的に行う手法も採用可能である。この穀物11aの磨り潰し作業において、穀物11aに本来備わる風味や成分を有効に機能させるべく、穀物粒を完全に潰すまで磨り潰すのではなく、穀物粒が6〜9割程度潰れる状態、好ましくは7〜8割程度潰れる状態に磨り潰すことが望ましい。   The grinding step 60 is a step of grinding the grain 11a from which the rough heat has been removed in the rough heat removal step 50. Specifically, carefully grind them by hand. At this time, since the crude heat at the time of cooking is removed from the grain 11a, it is possible to grind the manual work in the hot without being forced. In addition to manual work, mechanical grinding may also be employed. In the grinding operation of the grain 11a, in order to effectively function the flavors and ingredients inherently provided to the grain 11a, it is preferable that the grain is crushed by about 60 to 90%, rather than being crushed until the grain is completely crushed. It is desirable to smash it in a state of being crushed about 70 to 80%.

練混工程70は、上記磨り潰し工程60で磨り潰された穀物11aに塩12を混合し練り混ぜる工程である。具体的には、磨り潰した穀物11aに適量の塩12を投入し、手作業で丹念に練り混ぜる。このとき、上記粗熱除去工程50にて穀物11aから炊き上げ時の粗熱が既に取り除かれているため、熱い中での手作業を無理強いされることなく練り混ぜることが可能である。尚、かかる練り混ぜ作業は、手作業のほか、撹拌機械など機械的に行う手法も採用可能である。   The mixing step 70 is a step of mixing and mixing the salt 12 with the grain 11a ground in the grinding step 60 described above. Specifically, an appropriate amount of salt 12 is added to the ground grain 11a and carefully mixed by hand. At this time, since the crude heat at the time of cooking is already removed from the grain 11a in the above-mentioned crude heat removal step 50, it is possible to mix without forcing manual work in hot. The kneading work can be performed manually or by a mechanical method such as a stirring machine.

前記練混工程70において、穀物11aに混合される塩12については、天然塩であると人工塩であるとを問うものではないが、本発明の主眼の一つが化学調味料等を使用せず天然由来であることに鑑みると、天然塩を使用することが望ましい。穀物11aと塩12との割合について、穀物11aが1に対し塩12が重量比で0.5〜1.5の割合とする。この塩12の割合が重量比0.5より少ないと、完成する穀物由来熟成品11の塩分濃度が薄くなって、腐敗やカビ発生の原因となってしまう。逆に塩12の割合が重量比1.5より多いと、穀物11aに本来備わる風味や有効成分といったものが塩12でかき消され、単にしょっぱいだけのものとなってしまう。   With regard to the salt 12 to be mixed with the grain 11a in the mixing step 70, it does not matter if it is a natural salt or an artificial salt, but one of the main aspects of the present invention does not use chemical seasonings etc. In view of their natural origin, it is desirable to use natural salts. About the ratio of the grain 11a and the salt 12, let the grain 11a be the ratio of 0.5 to 1.5 by weight ratio with respect to the salt 12. If the proportion of the salt 12 is less than 0.5, the salt concentration of the finished grain-derived matured product 11 is reduced, which causes rot and mold. On the other hand, if the proportion of salt 12 is more than 1.5 by weight, the flavor and the active ingredient inherently provided to the grain 11a will be scraped off with the salt 12, and it will become only a shatter.

尚、上記磨り潰し工程60と練混工程70とは、同時に行う態様であってもよい。すなわち、上記粗熱除去工程50で粗熱を取り除いた穀物11aに対し、塩12を混合した後に磨り潰しながら練り混ぜる態様も可能である。   The grinding process 60 and the mixing process 70 may be performed simultaneously. That is, a mode is also possible in which the salt 12 is mixed with the grains 11a from which the crude heat has been removed in the above-mentioned crude heat removal step 50 and then mixed while being ground.

熟成工程80は、上記練混工程60で塩12を練り混ぜた穀物11aを容器14に詰めて常温下で所定期間寝かせて熟成させる工程である。具体的には、常温下の直射日光を避けた暗所にて、保管しつつ熟成させる。寝かせる期間については、10〜14ヶ月といった概ね1年前後の期間で、寝かせることにより熟成され、最終的に穀物由来熟成品11が完成する。尚、常温下で寝かせるのではなく、温度環境を適宜設定可能な場所で寝かせることによって、熟成期間を短縮させることも可能である。具体的には、温度が高めであれば熟成が進み、温度が低ければ熟成の速度が落ちることとなるため、常時高めに温度設定した室内で寝かせることで、早期に製品を完成させることも可能である。   The ripening step 80 is a step in which the grain 11a, in which the salt 12 is mixed and mixed in the mixing step 60, is packed in a container 14 and aged for a predetermined period at normal temperature to be aged. Specifically, it is aged while being stored in a dark place avoiding direct sunlight at room temperature. The aging period is approximately one year, such as 10 to 14 months, and aging is performed by aging, and finally, the grain-derived aged product 11 is completed. In addition, it is also possible to shorten the ripening period by sleeping at a place where the temperature environment can be set appropriately, instead of letting it sit at normal temperature. Specifically, if the temperature is high, the ripening proceeds, and if the temperature is low, the rate of ripening decreases, so it is possible to complete the product early by putting it in a room whose temperature is constantly set high. It is.

以上で構成される本実施形態にかかる穀物由来熟成品の製造方法10は、麹菌不使用であって製造段階ならびに完成品における発酵臭味を抑制することができると共に、麹アレルギーや麹菌が起因とされる大豆アレルギー症状を抑制することができ、また、化学調味料などを使用することなく自然素材をのみを使用して安全性が確保されつつ濁りや雑味の発生がなく保存性に優れ、煩雑な管理手間が不要であってコストダウンに資すると共に、食品や化粧品など広い用途に使用することが可能な穀物由来熟成品11を提供することができる。   The manufacturing method 10 of the grain-derived matured product according to the present embodiment configured as described above is not using Bacillus subtilis and can suppress the fermented odor taste in the manufacturing stage and the finished product, and it is caused by the salmon allergy and Bacillus bacteria. It is possible to suppress the symptoms of allergic allergy to soybeans, and it is safe to use only natural materials without using chemical seasonings, etc., and is excellent in storage stability without any occurrence of turbidity or miscellaneous taste, It is possible to provide a grain-derived matured product 11 that does not require complicated management work and contributes to cost reduction and can be used for a wide range of applications such as food and cosmetics.

尚、本発明における浸漬工程20と水切り工程30と炊き上げ工程40については、一般に存在する炊いた残り米(余ったご飯)を使用することで代替することができる。すなわち、炊いた残り米の粗熱を粗熱を取り除き(粗熱除去工程50)、粗熱が取り除かれた米を磨り潰し(磨り潰し工程60)、そこへ塩12を混合し練り混ぜ(練混工程70)、容器14に詰めて常温下で所定期間寝かせて熟成させる(熟成工程80)ことで、穀物11aとして米を採用した場合の穀物由来熟成品11を製造することが可能である。これにより、廃棄され得る余ったご飯の再利用に資することとなる。   The immersing step 20, the draining step 30, and the cooking step 40 in the present invention can be replaced by using the remaining cooked rice (excessive rice) that is generally present. That is, the coarse heat of the remaining cooked rice is removed from the coarse heat (coarse heat removal step 50), the rice from which the coarse heat has been removed is crushed (grinding step 60), and the salt 12 is mixed and kneaded (kneading). The grain-derived matured product 11 in the case where rice is adopted as the grain 11a can be manufactured by mixing in a container 14 and putting it in a container 14 and aging it for a predetermined period at normal temperature (aging process 80). This will contribute to the reuse of excess rice that can be discarded.

他の実施例について、図2を用いて説明する。実施例1と同様の部分は省略する。図2は、本発明にかかる穀物由来熟成品の製造方法10の第二の実施形態を示す説明図であり、(a)は製造工程を構成するフローチャート、(b)は製造工程の概略図である。
本実施形態にかかる穀物由来熟成品の製造方法10は、浸漬工程20と、水切り工程30と、蒸成工程42と、粗熱除去工程50と、磨り潰し工程60と、練混工程70と、熟成工程80と、によって構成されるもので、実施例1における炊き上げ工程40に代わって蒸成工程42を採用するものである。
Another embodiment will be described with reference to FIG. Parts similar to those in the first embodiment are omitted. FIG. 2 is an explanatory view showing a second embodiment of the method 10 for producing a grain-derived aged product according to the present invention, wherein (a) is a flowchart constituting the manufacturing process, and (b) is a schematic diagram of the manufacturing process. is there.
The method 10 for producing a grain-derived aged product according to the present embodiment includes an immersion step 20, a draining step 30, a steaming step 42, a rough heat removal step 50, a grinding step 60, and a kneading step 70. The maturation process 80 is used, and the steaming process 42 is employed instead of the cooking process 40 in the first embodiment.

蒸成工程42は、上記水切り工程30で水切りした穀物11aを所要時間蒸し上げる工程である。具体的には、適量の水13を入れた容器の上段に水切りした穀物11aを載置して加熱して蒸し上げるもので、一般的な蒸し器などを利用すれば足りる。尚、蒸し上げに際し、穀物11aが通常より若干硬めに蒸し上がるよう、蒸し時間について適宜調整することが好ましい。   The steaming step 42 is a step of steaming the grain 11a drained in the draining step 30 for a required time. Specifically, the drained grain 11a is placed on the upper stage of a container containing an appropriate amount of water 13, heated and steamed, and a general steamer or the like may be used. In addition, when steaming, it is preferable to appropriately adjust the steaming time so that the grain 11a is steamed slightly harder than usual.

以上で構成される本実施形態にかかる穀物由来熟成品の製造方法10は、実施例1における炊き上げ工程40に代わって蒸成工程42を採用するもので、炊き上げに比し穀物11aの硬さ具合の微調整が容易な上、実施例1と同様、麹菌不使用であって製造段階ならびに完成品における発酵臭味を抑制することができると共に、麹アレルギーや麹菌が起因とされる大豆アレルギー症状を抑制することができ、また、化学調味料などを使用することなく自然素材をのみを使用して安全性が確保されつつ濁りや雑味の発生がなく保存性に優れ、煩雑な管理手間が不要であってコストダウンに資すると共に、食品や化粧品など広い用途に使用することが可能な穀物由来熟成品11を提供することができる。   The production method 10 of the grain-derived matured product according to the present embodiment configured as described above adopts the steaming step 42 in place of the cooking step 40 in the first embodiment, and the hardness of the grain 11a is higher than that of cooking. As well as Example 1, it is easy to finely adjust the condition, and it can be used to suppress the fermentation odor in the production stage and finished product as well as in the case of soybean allergy caused by koji allergy and koji mold. Symptoms can be suppressed, and safety is ensured using only natural materials without using chemical seasonings, etc., and there is no occurrence of turbidity and miscellaneous tastes, and the storage property is excellent, and complicated management work It is possible to provide a grain-derived ripened product 11 that can be used for a wide range of applications such as food and cosmetics while contributing to cost reduction.

他の実施例について、図3を用いて説明する。実施例1と同様の部分は省略する。図3は、本発明にかかる穀物由来熟成品の製造方法10の第三の実施形態を示す説明図であり、(a)は製造工程を構成するフローチャート、(b)は製造工程の概略図である。
本実施形態にかかる穀物由来熟成品の製造方法10は、浸漬工程20と、水切り工程30と、焙煎工程44と、粗熱除去工程50と、磨り潰し工程60と、練混工程70と、熟成工程80と、によって構成されるもので、実施例1における炊き上げ工程40に代わって焙煎工程44を採用するものである。
Another embodiment will be described with reference to FIG. Parts similar to those in the first embodiment are omitted. FIG. 3: is explanatory drawing which shows 3rd embodiment of the manufacturing method 10 of the grain origin matured product concerning this invention, (a) is a flowchart which comprises a manufacturing process, (b) is the schematic of a manufacturing process. is there.
The method 10 for producing a grain-derived aged product according to the present embodiment includes an immersion step 20, a draining step 30, a roasting step 44, a rough heat removal step 50, a grinding step 60, a kneading step 70, The maturation process 80 is used, and the roasting process 44 is adopted instead of the cooking process 40 in the first embodiment.

焙煎工程44は、上記水切り工程30で水切りした穀物11aを所要時間煎り上げることで焙煎する工程である。具体的には、フライパンなどの加熱調理器に水切りした穀物11aを投入して加熱して煎り上げるもので、浸漬工程20によって含浸された水分が加熱されることで、穀物11aの外表面は硬いまま内部が柔らかく仕上がるものである。尚、煎り上げ時間については、穀物11aの外表面がほんのり色付く程度であって、含浸された水分が蒸発しない程度の時間とする。   The roasting step 44 is a step of roasting the grain 11a drained in the draining step 30 by roasting it for a required time. Specifically, the drained grain 11a is put into a heating cooker such as a frying pan, heated, and roasted, and the outer surface of the grain 11a is hard because the water impregnated in the immersion step 20 is heated. The inside is soft and finished. The roasting time is such that the outer surface of the grain 11a is slightly colored and the impregnated water does not evaporate.

以上で構成される本実施形態にかかる穀物由来熟成品の製造方法10は、実施例1における炊き上げ工程40に代わって焙煎工程44を採用するもので、穀物由来熟成品11に焙煎による絶妙な香ばしさが加味されると共に、実施例1と同様、麹菌不使用であって製造段階ならびに完成品における発酵臭味を抑制することができ、また、麹アレルギーや麹菌が起因とされる大豆アレルギー症状を抑制することができ、さらに、化学調味料などを使用することなく自然素材をのみを使用して安全性が確保されつつ濁りや雑味の発生がなく保存性に優れ、煩雑な管理手間が不要であってコストダウンに資すると共に、食品や化粧品など広い用途に使用することが可能な穀物由来熟成品11を提供することができる。   The production method 10 of the grain-derived matured product according to the present embodiment configured as described above employs the roasting step 44 in place of the cooking step 40 in Example 1 and is performed by roasting the grain-derived matured product 11 Exquisite flavor is added, and as in Example 1, soybeans are not used and can suppress fermentation odor in the production stage and the finished product. Allergic symptoms can be suppressed. Furthermore, safety is ensured using only natural materials without using chemical seasonings, etc., and there is no occurrence of turbidity or miscellaneous tastes, and storage stability is excellent, and complicated management It is possible to provide a grain-derived matured product 11 that does not require labor and contributes to cost reduction, and can be used in a wide range of applications such as food and cosmetics.

他の実施例について、図4を用いて説明する。実施例1と同様の部分は省略する。図4は、本発明にかかる穀物由来熟成品の製造方法10の第四の実施形態を示す説明図であり、(a)は製造工程を構成するフローチャート、(b)は製造工程の概略図である。
本実施形態にかかる穀物由来熟成品の製造方法10は、浸漬工程20と、水切り工程30と、磨り潰し工程60と、練混工程70と、熟成工程80と、によって構成されるもので、実施例1乃至3における炊き上げ工程40や蒸成工程42、焙煎工程44を省略し、且つ、それに伴う粗熱除去工程50を省略し、水切り工程30の後に即、磨り潰し工程60を採用するものである。
Another embodiment will be described with reference to FIG. Parts similar to those in the first embodiment are omitted. FIG. 4 is an explanatory view showing a fourth embodiment of the method 10 for producing a grain-derived aged product according to the present invention, wherein (a) is a flowchart constituting the manufacturing process, and (b) is a schematic diagram of the manufacturing process. is there.
The method 10 for producing a grain-derived aged product according to the present embodiment includes an immersion step 20, a draining step 30, a grinding step 60, a kneading step 70, and an aging step 80. The cooking process 40, the steaming process 42, and the roasting process 44 in Examples 1 to 3 are omitted, the accompanying coarse heat removal process 50 is omitted, and the grinding process 60 is immediately adopted after the draining process 30. Is.

本実施形態にかかる穀物由来熟成品の製造方法10では、炊き上げ工程40や蒸成工程42、焙煎工程44が省略される。これにより、該工程に伴う粗熱除去工程50も省略され、実施例1乃至3に比し工程全体の作業手間が簡略化されると共に、浸漬工程20によって穀物11a内には充分に水分が含浸されているため、炊き上げや蒸し上げた穀物11aに比べれば硬いものの、磨り潰すには充分な柔らかさを有し、故に磨り潰し工程60を特に支障なく行える。   In the method 10 for producing a grain-derived matured product according to the present embodiment, the cooking process 40, the steaming process 42, and the roasting process 44 are omitted. As a result, the rough heat removal step 50 associated with this step is also omitted, and the work time and effort of the whole step is simplified as compared with Examples 1 to 3, and water is fully impregnated in the grain 11a by the immersion step 20. Although it is harder than cooked and steamed grains 11a, it is soft enough to be ground, and therefore the grinding process 60 can be performed without any particular problems.

以上で構成される本実施形態にかかる穀物由来熟成品の製造方法10は、実施例1と同様、麹菌不使用であって製造段階ならびに完成品における発酵臭味を抑制することができ、また、麹アレルギーや麹菌が起因とされる大豆アレルギー症状を抑制することができ、さらに、化学調味料などを使用することなく自然素材をのみを使用して安全性が確保されつつ濁りや雑味の発生がなく保存性に優れ、煩雑な管理手間が不要であってコストダウンに資すると共に、食品や化粧品など広い用途に使用することが可能な穀物由来熟成品11を提供することができる。   The production method 10 of the grain-derived matured product according to the present embodiment configured as described above is, as in the case of Example 1, it is non-use of bacilli and can suppress the fermented odor in the production stage and the finished product. Can suppress soy allergy symptoms caused by gourd allergy and gonorrhea, and also generate turbidity and miscellaneous taste while ensuring safety by using only natural materials without using chemical seasonings Thus, the grain-derived matured product 11 can be provided which is excellent in storage stability, does not require complicated management work and contributes to cost reduction, and can be used in a wide range of applications such as food and cosmetics.

本発明にかかる穀物由来熟成品の製造方法及び該製造方法により製造される穀物由来熟成品は、従来の醗酵品と比較して、化学調味料や麹菌を使用して発酵させることなく、穀物と塩の自然素材を使用して熟成させることによって、製造段階ならびに完成品における発酵臭味を抑制することができると共に、麹アレルギーや麹菌が起因とされる大豆アレルギー症状を抑制することができ、また、安全性が確保されつつ濁りや雑味の発生がなく保存性に優れ、煩雑な管理手間が不要であってコストダウンに資すると共に、食品や化粧品など広い用途に使用することが可能な穀物由来熟成品を提供するものである。したがって、本発明にかかる「穀物由来熟成品の製造方法」の産業上の利用可能性は極めて大であるものと思料する。   The method for producing an aged product derived from cereal according to the present invention and the aged product derived from a cereal produced by the production method are used in comparison with a conventional fermented product, without fermenting using a chemical seasoning or koji mold, By aging using natural salt materials, fermented flavor in the manufacturing stage and finished product can be suppressed, as well as soy allergy symptoms caused by koji allergy and koji mold, While being secure, there is no occurrence of turbidity and miscellaneous tastes, excellent storage ability, no need for complicated management work and contributing to cost reduction, and grain origin that can be used in a wide range of applications such as food and cosmetics It provides matured products. Therefore, it is considered that the industrial applicability of the “method for producing a grain-derived aged product” according to the present invention is extremely large.

10 穀物由来熟成品の製造方法
11 穀物由来熟成品
11a 穀物
12 塩
13 水
14 容器
20 浸漬工程
30 水切り工程
40 炊き上げ工程
42 蒸成工程
44 焙煎工程
50 粗熱除去工程
60 磨り潰し工程
70 練混工程
80 熟成工程
10 Grain-derived aged product manufacturing method 11 Grain-derived aged product 11a Grain 12 Salt 13 Water 14 Container 20 Dipping process 30 Draining process 40 Cooking process 42 Steaming process 44 Roasting process 50 Rough heat removing process 60 Polishing process 70 Kneading process 70 Mixed process 80 Aging process

Claims (9)

洗浄した穀物を所定時間水に浸漬させる浸漬工程と、
浸漬させた穀物を水切りする水切り工程と、
水切りした穀物を常法により炊き上げる炊き上げ工程と、
炊き上げた穀物の粗熱を取り除く粗熱除去工程と、
粗熱を取り除いた穀物を磨り潰す磨り潰し工程と、
磨り潰した穀物に塩を混合し練り混ぜる練混工程と、
塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、
によって製造されることを特徴とする穀物由来熟成品の製造方法。
An immersion step of immersing the washed grain in water for a predetermined time;
Draining process of draining the soaked grain;
A cooking process of cooking drained cereals by a conventional method,
A coarse heat removal process to remove the coarse heat of the cooked grain;
A grinding process for grinding the grain from which the rough heat has been removed;
A kneading process in which salt is mixed into kneaded grains and kneaded;
A ripening process in which cereals mixed with salt are packed in containers and allowed to sleep for a predetermined period at room temperature;
A method for producing a grain-derived aged product characterized by being produced by
洗浄した穀物を所定時間水に浸漬させる浸漬工程と、
浸漬させた穀物を水切りする水切り工程と、
水切りした穀物を所要時間蒸し上げる蒸成工程と、
蒸し上げた穀物の粗熱を取り除く粗熱除去工程と、
粗熱を取り除いた穀物を磨り潰す磨り潰し工程と、
磨り潰した穀物に塩を混合し練り混ぜる練混工程と、
塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、
によって製造されることを特徴とする穀物由来熟成品の製造方法。
An immersion step of immersing the washed grain in water for a predetermined time;
Draining process of draining the soaked grain;
A steaming process in which the drained grain is steamed for the required time;
A rough heat removal process to remove the rough heat of the steamed grain;
A grinding process for grinding the grain from which the rough heat has been removed;
A kneading process in which salt is mixed into kneaded grains and kneaded;
A ripening process in which cereals mixed with salt are packed in containers and allowed to sleep for a predetermined period at room temperature;
A method for producing a grain-derived aged product characterized by being produced by
洗浄した穀物を所定時間水に浸漬させる浸漬工程と、
浸漬させた穀物を水切りする水切り工程と、
水切りした穀物を所要時間焙煎する焙煎工程と、
焙煎した穀物の粗熱を取り除く粗熱除去工程と、
粗熱を取り除いた穀物を磨り潰す磨り潰し工程と、
磨り潰した穀物に塩を混合し練り混ぜる練混工程と、
塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、
によって製造されることを特徴とする穀物由来熟成品の製造方法。
An immersion step of immersing the washed grain in water for a predetermined time;
Draining process of draining the soaked grain;
A roasting process in which drained grains are roasted for the required time;
A coarse heat removal process to remove the coarse heat of the roasted grains;
A grinding process for grinding the grain from which the rough heat has been removed;
A kneading process in which salt is mixed into kneaded grains and kneaded;
A ripening process in which cereals mixed with salt are packed in containers and allowed to sleep for a predetermined period at room temperature;
A method for producing a grain-derived aged product characterized by being produced by
洗浄した穀物を所定時間水に浸漬させる浸漬工程と、
浸漬させた穀物を水切りする水切り工程と、
水切りした穀物を磨り潰す磨り潰し工程と、
磨り潰した穀物に塩を混合し練り混ぜる練混工程と、
塩を練り混ぜた穀物を容器詰めして常温下で所定期間寝かせる熟成工程と、
によって製造されることを特徴とする穀物由来熟成品の製造方法。
An immersion step of immersing the washed grain in water for a predetermined time;
Draining process of draining the soaked grain;
A grinding process for grinding the drained grain;
A kneading process in which salt is mixed into kneaded grains and kneaded;
A ripening process in which cereals mixed with salt are packed in containers and allowed to sleep for a predetermined period at room temperature;
A method for producing a grain-derived aged product characterized by being produced by
前記浸漬工程において、浸漬する時間が1〜20時間の範囲内であることを特徴とする請求項1乃至請求項4のいずれか記載の穀物由来熟成品の製造方法。   The said immersion process WHEREIN: The immersion time is in the range of 1 to 20 hours, The manufacturing method of the grain origin ripening goods in any one of the Claims 1 thru | or 4 characterized by the above-mentioned. 前記磨り潰し工程において、穀物粒が6〜9割程度潰れる状態に磨り潰すことを特徴とする請求項1乃至請求項5のいずれか記載の穀物由来熟成品の製造方法。   The method for producing a grain-derived matured product according to any one of claims 1 to 5, wherein in the mashing step, the grains are ground to a state of crushing about 60 to 90%. 前記練混工程において、磨り潰した穀物に対し重量比0.5〜1.5の割合で塩が混合されて成ることを特徴とする請求項1乃至請求項4のいずれか記載の穀物由来熟成品の製造方法。   5. The grain-derived ripening according to any one of claims 1 to 4, wherein in the mixing step, salt is mixed at a weight ratio of 0.5 to 1.5 with respect to ground grains. Product manufacturing method. 前記熟成工程において、寝かせる期間が10〜14ヶ月の範囲内であることを特徴とする請求項1乃至請求項6のいずれか記載の穀物由来熟成品の製造方法。   The method for producing a grain-derived matured product according to any one of claims 1 to 6, wherein a period of aging is in the range of 10 to 14 months in the ripening step. 前記穀物由来熟成品の製造方法に使用される穀物が、米、大麦、小麦、裸麦、トウモロコシの中から選択される何れか一種若しくは複数種を混合したものであることを特徴とする請求項1乃至請求項7のいずれか記載の穀物由来熟成品の製造方法。   The cereal used in the method for producing the cereal-derived matured product is characterized in that any one or more selected from rice, barley, wheat, naked barley, and corn are mixed. A method for producing a grain-derived matured product according to any one of claims 7 to 10.
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