JP2019170372A - Sake rice powder fermentation composition and use therefor - Google Patents
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Abstract
Description
本発明は、酒米粉発酵組成物およびその用途に関する。 The present invention relates to a sake rice flour fermentation composition and uses thereof.
米は一般の米飯用途向きの米（一般米）と、酒造用の酒米とに分類され得る。一般米は、通常、玄米重量に対し外層１０％を占めるアリューロン層（いわゆる糠分）を除去し９０％精米として販売および消費される。９０％精米（精白米、白米とも称される）の外層部にはタンパク質が比較的多く含まれるが、酒米の場合、このタンパク質は酒造時において“雑味”の原因となり得る。そのため、酒造時には酒質を高めるため、酒米の外層が研削され酒米粉として取り除かれ、より中心部のデンプン割合が高い部分のみが取り出される。その結果少なくとも玄米から７０％、時には５０％を下回る精米が酒造用精米では行われ、３０％以上が除去されることになる。除去される部分は、精白米として利用可能なデンプン部を有する可能性があるが、その有効な利用方法は今のところ提案されていない。 Rice can be classified into rice for general rice use (general rice) and sake rice for sake brewing. Ordinary rice is usually sold and consumed as 90% milled rice after removing the Aleurone layer (so-called brewing) that occupies 10% of the outer layer relative to the weight of brown rice. The outer layer portion of 90% polished rice (also referred to as polished rice or white rice) contains a relatively large amount of protein, but in the case of sake rice, this protein can cause “poison” during brewing. Therefore, in order to improve the quality of sake during brewing, the outer layer of sake rice is ground and removed as sake rice flour, and only the portion with a higher starch ratio in the center is taken out. As a result, at least 70% and sometimes less than 50% of polished rice is produced in brewed rice and 30% or more is removed. The portion to be removed may have a starch portion that can be used as milled rice, but its effective use has not been proposed so far.
特許文献１には、麹と水、蒸米および米の混合物のｐＨを所定の範囲に調整して得られる酒種を製パン改良剤として用いることが記載されている。特許文献２には、凍結麹と熱水の混合液である麹液の温度を調整してから蒸米および米と混合して得られる酒種を、同様に製パン改良剤として用いることが記載されている。特許文献３には、米とアルコールと酒粕と、更に蒸米を含む混合物を発酵させて得られる酒種が、製パン改良剤として用いられることが記載されている。
Patent Document 1 describes the use of an alcoholic beverage obtained by adjusting the pH of a mixture of rice bran and water, steamed rice and rice within a predetermined range as a bread improving agent.
しかし、特許文献１〜３に記載の技術は、うるち米等の通常の食用の米の用途を提供する技術である。米麹による米澱粉の資化を進めるため、発酵原料として蒸米を用いること、すなわち発酵前の米を炊飯、粥化等の加熱により生澱粉を糊化させることが前提となっている。そのため、これらの技術では、加熱装置を含む製造設備が必要であり、エネルギーコストがかかる等の問題があった。 However, the techniques described in Patent Documents 1 to 3 are techniques that provide the use of ordinary edible rice such as glutinous rice. In order to promote the assimilation of rice starch by rice bran, it is assumed that steamed rice is used as a fermentation raw material, that is, the raw starch is gelatinized by heating rice before cooking or cooking. Therefore, in these techniques, manufacturing equipment including a heating device is necessary, and there are problems such as high energy costs.
本発明は、酒米粉を原料とする新規な加工品の提供、その製造方法、および用途を提供することを目的とする。 An object of the present invention is to provide a novel processed product using sake rice flour as a raw material, a production method thereof, and a use.
本発明は以下の発明を提供する。
〔１〕酒米粉を少なくとも含む酒米原料に由来する酒米粉発酵組成物。
〔２〕酒米粉は、白糠である、〔１〕に記載の組成物。
〔３〕〔１〕又は〔２〕に記載の組成物を含む、食品添加剤。
〔４〕甘味料または焼成食品改良剤である、〔３〕に記載の剤。
〔５〕少なくとも酒米粉を含む酒米原料を６０℃以下の温度条件で発酵することを含む、酒米粉発酵組成物の製造方法。
〔６〕〔１〕又は〔２〕に記載の組成物、若しくは〔３〕又は〔４〕に記載の剤を含む食品組成物。
〔７〕パンまたは焼成食品材料である、〔６〕に記載の食品組成物。
The present invention provides the following inventions.
[1] A sake rice flour fermentation composition derived from a sake rice raw material containing at least sake rice flour.
[2] The composition according to [1], wherein the sake rice flour is white lees.
[3] A food additive comprising the composition according to [1] or [2].
[4] The agent according to [3], which is a sweetener or a baked food improving agent.
[5] A method for producing a sake rice flour fermentation composition comprising fermenting a sake rice raw material containing at least sake rice flour under a temperature condition of 60 ° C or lower.
[6] A food composition comprising the composition according to [1] or [2] or the agent according to [3] or [4].
[7] The food composition according to [6], which is a bread or baked food material.
本発明によれば、酒米粉を原料として、食品の食感及び風味を変化させることができ、保存安定性を向上させることのできる、安全性の高い、酒米粉発酵組成物が提供される。本発明によれば、斯かる酒米粉発酵組成物は、糊化処理を経ずに簡単にかつ低コストで生産できることから、従来廃棄されていた酒米粉の有効利用を促進することが期待される。 ADVANTAGE OF THE INVENTION According to this invention, the sake rice flour fermentation composition which can change the food texture and flavor of a foodstuff and can improve storage stability can be provided from sake rice flour as a raw material. According to the present invention, such a sake rice flour fermentation composition can be produced easily and at low cost without undergoing gelatinization treatment, and therefore, it is expected to promote effective utilization of sake rice flour that has been conventionally discarded. .
（１．酒米粉発酵組成物）
（１−１．酒米原料）
本発明の酒米粉発酵組成物は、酒米原料に由来する。酒米（酒造米）は、主として日本酒醸造用の原料として使用される米であればよく、その品種、銘柄、産地、収穫年度、及び栽培条件は特に限定されない。酒米原料は、酒米粉を少なくとも含み、酒米粉であることが好ましい。酒米原料が含んでいてもよい酒米粉以外の成分は、酒米の食用部分を構成する成分であればよく、特に限定されない。
(1. Sake rice flour fermentation composition)
(1-1. Sake rice ingredients)
The sake rice flour fermentation composition of the present invention is derived from a sake rice raw material. Sake rice (brewed rice) may be rice that is mainly used as a raw material for sake brewing, and its variety, brand, production area, harvest year, and cultivation conditions are not particularly limited. The sake rice raw material preferably contains at least sake rice flour and is sake rice flour. Ingredients other than sake rice flour that the sake rice raw material may contain are not particularly limited as long as they are components constituting the edible portion of sake rice.
（１−２．酒米粉）
酒米粉は、酒米の搗精の際に酒米の外層が研削されることにより発生するものであればよく、例えば、赤糠（精米歩合約９０％までに発生）、中糠（精米歩合約８０〜９０％までに発生）、白糠（精米歩合約６０〜８０％までに発生）、上白糠（精米歩合約６０％未満で発生）が挙げられ、白糠が好ましい。
(1-2. Sake rice flour)
The sake rice flour may be generated by grinding the outer layer of sake rice during the milling of sake rice, for example, red rice bran (occurs up to about 90% of the rice polishing ratio), medium rice bran (milling ratio of rice polishing) 80% to 90%), white birch (produced to about 60 to 80% of rice polishing ratio), and white birch (generated to less than about 60% of rice polishing ratio), and white birch is preferred.
酒米粉のアミロース含量は特に限定されないが、通常はうるち米のそれよりは高く、例えば２０％以上、２３％以上、２５％以上または２６％以上である。酒米粉のアミロース含量の測定は、アミロース／アミロペクチン測定キット（ＡＭＹＬＯＳＥ／ＡＭＹＬＯＰＥＣＴＩＮ ＡＳＳＡＹ ＫＩＴ、Ｍｅｇａｚｙｍｅ社）を用いて行うことができる。 The amylose content of sake rice flour is not particularly limited, but is usually higher than that of glutinous rice, for example, 20% or more, 23% or more, 25% or more, or 26% or more. The amylose content of sake rice flour can be measured using an amylose / amylopectin measurement kit (AMYLOSE / AMYLOPECTIN ASSAY KIT, Megazyme).
酒米粉の損傷デンプン率は、通常は３０％以上、好ましくは３５％以上である。酒米粉は搗精の際に受ける力学的作用により、うるち米粉等の他の米粉と比較してデンプンの構造が損傷を受けていることが多い。損傷デンプン率の測定は、０．２５Ｍ塩酸を用いる酸溶解法により行うことができる。 The damaged starch rate of sake rice flour is usually 30% or more, preferably 35% or more. Sake rice flour is often damaged in its starch structure compared to other rice flour such as glutinous rice flour due to the mechanical action it receives during milling. The damaged starch rate can be measured by an acid dissolution method using 0.25M hydrochloric acid.
（２．酒米粉発酵組成物の製造方法）
酒米粉発酵組成物は、酒米原料の発酵（糖化）により製造され得る。発酵温度、発酵時間、用いる酵素等の発酵条件は、特に限定されず、酒米原料中の澱粉がグルコースに変換される条件であればよい。好ましい発酵条件は酒米原料の組成、反応規模等の諸条件により異なるため一律に特定するのは難しいが、一例を挙げると以下のとおりである。発酵温度は、通常は７０℃以下、好ましくは６０℃以下、より好ましくは常温（例えば、１５℃以上（好ましくは２０℃以上）及び／又は３５℃以下（好ましくは３０℃以下））またはそれ以下である。発酵を低温で行うことにより、特別な設備を要することなく効率的な製造が可能である。下限は、通常は０℃以上である。発酵時間は、酒米原料、温度条件等の他の発酵条件によって異なるため一概に決めることは困難であるが、常温発酵の場合、通常は２時間以上、好ましくは６時間以上である。上限は通常２４時間以下である。発酵に用いる酵素としては、例えば、アミラーゼ、プロテアーゼ等の酵素；米麹等の微生物培養物が挙げられる。米麹としては例えば、アスペルギルス属細菌等麹菌由来の米麹が挙げられ、アスペルギルス・オリザ由来の米麹が好ましい。
(2. Method for producing sake rice flour fermentation composition)
The sake rice flour fermentation composition can be produced by fermentation (saccharification) of a sake rice raw material. Fermentation conditions, such as fermentation temperature, fermentation time, and the enzyme to be used, are not particularly limited as long as the starch in the sake rice raw material is converted to glucose. Preferable fermentation conditions vary depending on various conditions such as the composition of the sake rice raw material, reaction scale, etc., and thus it is difficult to specify them uniformly, but an example is as follows. The fermentation temperature is usually 70 ° C. or lower, preferably 60 ° C. or lower, more preferably normal temperature (for example, 15 ° C. or higher (preferably 20 ° C. or higher) and / or 35 ° C. or lower (preferably 30 ° C. or lower)) or lower. It is. By performing fermentation at a low temperature, efficient production is possible without requiring special equipment. The lower limit is usually 0 ° C. or higher. Fermentation time varies depending on other fermentation conditions such as sake rice raw materials and temperature conditions, and thus it is difficult to determine unconditionally. In the case of room temperature fermentation, it is usually 2 hours or more, preferably 6 hours or more. The upper limit is usually 24 hours or less. Examples of the enzyme used for fermentation include enzymes such as amylase and protease; and microorganism cultures such as rice bran. Examples of rice bran include rice bran derived from Aspergillus spp. And other rice bran, and rice bran derived from Aspergillus oryzae is preferred.
本発明の酒米粉発酵組成物は、酒米以外の米の発酵組成物を得る際の発酵前の必須工程である糊化工程（加熱工程）を省略して製造できる。これにより、低エネルギーでの製造が可能であり、設備投資も削減できるので経済的である。また、糊化工程によるダマの発生、分散性低下等の問題を抑制できる。本発明者らが酒米糠をＳＥＭで観察したところ、表面に角張った米澱粉の構造が見られなかった。このことから、糊化工程（加熱工程）を省略できる理由として、酒米糠においては、酒米の搗精時に発生する圧力と熱に起因して、通常のうるち米由来の米粉と比較して澱粉がダメージを受け糊化様の変化がある程度進んでいる（澱粉が分解されている）ことが一因ではないかと推測される。 The sake rice flour fermentation composition of the present invention can be produced by omitting the gelatinization step (heating step) which is an essential step before fermentation when obtaining a rice fermentation composition other than sake rice. Thereby, it is possible to manufacture with low energy, and it is economical because capital investment can be reduced. In addition, problems such as the occurrence of lumps due to the gelatinization process and a decrease in dispersibility can be suppressed. When the present inventors observed sake rice bran by SEM, the structure of the rice starch which was angulated on the surface was not seen. From this, the reason why the gelatinization process (heating process) can be omitted is that, in sake rice bran, starch is damaged compared to rice powder derived from ordinary glutinous rice due to the pressure and heat generated during scouring of sake rice. It is presumed that the gelatinization-like change is received to some extent (starch is decomposed).
発酵後に得られる組成物は、そのまま酒米粉発酵組成物としてもよいし、ろ過、濃縮、乾燥、殺菌等の通常の加工食品の製造の際に適用される処理がなされていてもよい。 The composition obtained after fermentation may be used as it is as a sake rice flour fermentation composition, or may be subjected to treatments applied during the production of ordinary processed foods such as filtration, concentration, drying, and sterilization.
発酵工程後に得られる組成物は、グルコース、デンプン（未糖化）、アミノ酸、タンパク質等の成分を含むものと推測される。酒米粉発酵組成物は、酒米粉以外の米粉から得られる発酵組成物と比べて、澱粉の分解が進みグルコース含量が多いことが推測される。 The composition obtained after the fermentation process is presumed to contain components such as glucose, starch (unsaccharified), amino acids and proteins. The sake rice flour fermented composition is presumed to have a high glucose content as the starch is decomposed more than the fermented composition obtained from rice flour other than sake rice flour.
酒米粉発酵組成物は、任意成分を含んでいてもよい。任意成分としては、食品に用いられ得る成分であればよく、例えば、保存剤、賦形剤、酸化剤、乳化剤、着色剤、増粘剤、粘結剤、香料が挙げられる。任意成分の含有量は、特に限定されない。 The sake rice flour fermentation composition may contain an optional component. As an arbitrary component, what is necessary is just a component which can be used for foodstuffs, For example, a preservative, an excipient | filler, an oxidizing agent, an emulsifier, a coloring agent, a thickener, a binder, a fragrance | flavor is mentioned. The content of the optional component is not particularly limited.
（３．食品添加剤および食品組成物）
酒米粉発酵組成物は、食品添加剤として利用できる。食品添加剤としては、例えば、甘味料、焼成食品改良剤が挙げられる。酒米粉発酵組成物は甘味を呈するため、砂糖の代替品としての甘味料として有用である。甘味料として用いる場合には、酒米粉発酵組成物をそのまま用いてもよいが、米麹を含む異物を除去する工程（例えば、ろ過、遠心分離）及びその後の濃縮工程（例えば、煮詰め、凍結乾燥（真空凍結乾燥等））を経て得られる結果物（シロップ、粉末、粒状、ペレット等の各種形状の甘味料）を用いることが好ましい。また、酒米粉発酵組成物は、焼成食品の原料として用いることが好ましい。これにより、焼成食品の食感、風味を向上させる（より膨らませる）ことができる。また、製造後時間が経過しても食感、風味を持続できるので、経時変化（老化）を抑制でき、保存安定性を向上させることができる。膨らみ促進が実現するメカニズムはおそらく、焼成食品の原料として通常用いられる小麦粉中のタンパク質の分解を酒米粉発酵組成物が促進することができるためであると推測される。焼成食品改良剤の対象である焼成食品としては、例えば、パン、パウンドケーキ、蒸しパン、ホットケーキ、クッキーが挙げられる。焼成食品改良剤は、好ましくは製パン改良剤である。製パン改良剤は、製パン材料（例えば製パン用ミックス粉、製パン用生地）に添加して用いられる。製パン改良剤の製パン材料への添加量は、例えば、製パン材料中の小麦粉に対する質量割合（ベーカーズパーセント）として、通常は１質量％以上、好ましくは２質量％以上、より好ましくは３質量％以上、更に好ましくは４質量％以上、とりわけ好ましくは５質量％以上である。これらの食品への添加時期、添加方法等の条件は特に限定されず、食品の種類に応じて適宜決定すればよい。
(3. Food additive and food composition)
The sake rice flour fermentation composition can be used as a food additive. Examples of food additives include sweeteners and baked food improvers. Since the sake rice flour fermentation composition exhibits sweetness, it is useful as a sweetener as an alternative to sugar. When used as a sweetener, the sake rice flour fermentation composition may be used as it is, but a step of removing foreign substances including rice bran (for example, filtration and centrifugation) and a subsequent concentration step (for example, boiled and freeze-dried) It is preferable to use the resultant product (sweeteners of various shapes such as syrup, powder, granules, pellets, etc.) obtained through (vacuum freeze-drying etc.). Moreover, it is preferable to use a sake rice flour fermentation composition as a raw material of a baked food. Thereby, the food texture and flavor of the baked food can be improved (further expanded). In addition, since the texture and flavor can be maintained even after the time has elapsed after production, changes over time (aging) can be suppressed, and storage stability can be improved. It is presumed that the mechanism that realizes the promotion of swelling is because the sake rice flour fermentation composition can promote the degradation of proteins in wheat flour normally used as a raw material for baked foods. Examples of the baked food that is the target of the baked food improving agent include bread, pound cake, steamed bread, hot cake, and cookies. The baked food improving agent is preferably a bread-making improving agent. The bread-making improver is used by adding to bread-making materials (for example, bread-mixing powder and bread-making dough). The amount of the bread improving agent added to the bread making material is, for example, usually 1% by weight or more, preferably 2% by weight or more, more preferably 3% by weight as a mass ratio (bakers percent) to the flour in the bread making material. % Or more, more preferably 4% by mass or more, and particularly preferably 5% by mass or more. Conditions for addition to these foods, addition methods, etc. are not particularly limited, and may be appropriately determined according to the type of food.
酒米粉発酵組成物が添加された食品は、甘味付与、食感改良、風味向上、保存安定性向上等の効果を得ることができる。 The food to which the sake rice flour fermentation composition is added can obtain effects such as sweetening, texture improvement, flavor improvement, and storage stability improvement.
実施例１および比較例１〜２〔α−アミラーゼを用いた米粉発酵組成物の製造〕
１５ｍＬチューブに、酒米粉（平成２７年度北海道新十津川町産、アミロース含量２６．８９％、損傷デンプン率３９．２２％、白糠）、α−アミラーゼ（Ｓｉｇｍａ社、Ａｓｐｅｒｇｉｌｌｕｓ Ｏｒｙｚａｅ由来）溶液１０５Ｕ相当、および水７ｍｌを入れ、よく撹拌した後、６０℃の恒温振盪機（ＴＯＭＡＳ Ｔ−１２Ｒ）中で振盪しながら反応させた。反応開始後１，２，３，５，２４時間後にサンプリングし、糖濃度を測定した（実施例１）。
Example 1 and Comparative Examples 1 and 2 [Production of rice flour fermentation composition using α-amylase]
In a 15 mL tube, sake rice flour (produced in 2015 in Shintotsukawa, Hokkaido, amylose content 26.89%, damaged starch rate 39.22%, white birch), α-amylase (derived from Sigma, Aspergillus Oryzae) solution 105U, and After adding 7 ml of water and stirring well, it was made to react, shaking in a 60 degreeC constant temperature shaker (TOMAS T-12R). Sampling was performed 1, 2, 3, 5, and 24 hours after the start of the reaction, and the sugar concentration was measured (Example 1).
酒米粉の代わりにうるち米粉（平成２８年度北海道新十津川町産、アミロース含量１７．１４％、損傷デンプン率１４．４０％）を用いたほかは実施例１と同様に測定を行った（比較例１）。また、酒米粉の代わりにα化米粉（市販品、損傷デンプン率８５．７３％）を用いたほかは実施例１と同様に測定を行った（比較例２）。 Measurement was carried out in the same manner as in Example 1 except that glutinous rice flour (produced in 2016 in Shintotsukawa, Hokkaido, amylose content 17.14%, damaged starch rate 14.40%) was used instead of sake rice flour (Comparative Example) 1). Moreover, it measured similarly to Example 1 except having used pregelatinized rice flour (commercial item, damaged starch ratio 85.73%) instead of sake rice flour (Comparative Example 2).
結果を図１に示す。図１から明らかなとおり、比較例１の発酵物と比較して、実施例１では糖化が効率よく進み、比較例２とほぼ同等であった。このことは、酒米粉発酵組成物がうるち米等他の米の発酵組成物よりもグルコースを豊富に含むこと、及び、酒米粉を含む酒米原料を用いることにより、炊飯等の前処理を行わなくとも、α化米粉発酵組成物と同等の効率的な糖化が実現できることを示している。 The results are shown in FIG. As is clear from FIG. 1, compared to the fermented product of Comparative Example 1, in Example 1, saccharification proceeded efficiently and was almost equivalent to Comparative Example 2. This means that the sake rice flour fermentation composition contains more glucose than other rice fermentation compositions such as glutinous rice, and by using the sake rice raw material containing sake rice flour, pretreatment such as cooking rice is not performed. Both show that an efficient saccharification equivalent to the pregelatinized rice flour fermentation composition can be realized.
実施例２および比較例３〜５〔米麹を用いた米粉発酵組成物の製造〕
実施例１で用いた酒米粉に、粉砕した米麹（都こうじ、（株）伊勢惣）３０ｇおよび水２１０ｇを加え、６０℃の高温振盪槽で振盪しながら反応させた。反応開始後１５分、３０分、１時間、２時間、３時間、６時間、および２４時間後にサンプリングし、糖濃度を測定した（実施例２）。
Example 2 and Comparative Examples 3 to 5 [Production of rice flour fermentation composition using rice bran]
To the sake rice flour used in Example 1, 30 g of pulverized rice bran (Tsuji Koji, Ise Coffee Co., Ltd.) and 210 g of water were added and reacted while shaking in a high-temperature shaking tank at 60 ° C. Sampling was performed 15 minutes, 30 minutes, 1 hour, 2 hours, 3 hours, 6 hours, and 24 hours after the start of the reaction, and the sugar concentration was measured (Example 2).
酒米粉の代わりに、比較例１および２で用いたうるち米粉およびα化米粉を用いたほかは実施例２と同様に測定を行った（比較例３および４）。また、酒米粉の代わりにもち米粉（平成２８年度北海道新十津川町産、アミロース含量１．８８％、損傷デンプン率６．９２％）を用いたほかは実施例２と同様に測定を行った。 The measurement was performed in the same manner as in Example 2 except that the glutinous rice flour and pregelatinized rice flour used in Comparative Examples 1 and 2 were used instead of sake rice flour (Comparative Examples 3 and 4). Further, measurement was performed in the same manner as in Example 2 except that glutinous rice flour (produced in 2016 in Shintotsukawa, Hokkaido, amylose content 1.88%, damaged starch rate 6.92%) was used instead of sake rice flour.
結果を図２に示す。図２から明らかなとおり、比較例３の発酵物と比較して、実施例１では糖化が効率よく進み、比較例４および５とほぼ同等であった。このことは、米麹を用いた発酵においても、α−アミラーゼを用いた発酵と同様に、うるち米等他の米の発酵組成物よりもグルコースを豊富に含む酒米粉発酵組成物が得られること、および、酒米粉を含む酒米原料を用いることにより、炊飯等の前処理を行わなくとも、α化米粉発酵組成物と同等の効率的な糖化が実現できることを示している。 The results are shown in FIG. As is clear from FIG. 2, compared to the fermented product of Comparative Example 3, saccharification proceeded efficiently in Example 1 and was almost equivalent to Comparative Examples 4 and 5. This also means that, in fermentation using rice bran, as in the fermentation using α-amylase, a sake rice flour fermentation composition containing more glucose than other rice fermentation compositions such as glutinous rice can be obtained. And it shows that by using a sake rice raw material containing sake rice flour, an efficient saccharification equivalent to that of the pregelatinized rice flour fermentation composition can be realized without pretreatment such as cooking rice.
実施例３〜４および比較例６〜９〔常温または低温発酵による発酵組成物の製造〕
実施例１で用いた酒米粉２５ｇに対して粉砕した米麹（都こうじ、（株）伊勢惣）２５ｇ、水４００ｇを加え、２０℃または５℃の恒温振盪槽で静置して反応させた。０、０．５、１、２、６および１８時間後にサンプリングを行い、グルコース濃度を測定した（実施例３および４）。
Examples 3 to 4 and Comparative Examples 6 to 9 [Production of Fermentation Composition by Normal Temperature or Low Temperature Fermentation]
To 25 g of sake rice flour used in Example 1, 25 g of pulverized rice bran (Tsuji Koji, Ise Coffee Co., Ltd.) and 400 g of water were added and allowed to react in a constant temperature shaking bath at 20 ° C or 5 ° C. . Sampling was performed after 0, 0.5, 1, 2, 6 and 18 hours to measure the glucose concentration (Examples 3 and 4).
酒米粉の代わりに、比較例１および２で用いたうるち米粉およびα化米粉を用いたほかは実施例２と同様に測定を行った（比較例６〜９）。 The measurement was performed in the same manner as in Example 2 except that the glutinous rice flour and the pregelatinized rice flour used in Comparative Examples 1 and 2 were used instead of sake rice flour (Comparative Examples 6 to 9).
常温発酵および低温発酵の結果を、図３および４に示す。図３から明らかなとおり、比較例６の発酵物と比較して、実施例３の発酵物は豊富にグルコースを含んでおり、比較例６のα化米粉の発酵物とほぼ同等であった。図４から明らかなとおり、比較例８の発酵物と比較して、実施例４の発酵物は豊富にグルコースを含んでおり、比較例９のα化米粉の発酵物とほぼ同等であった。このことは、酒米粉を含む酒米原料を用いることにより、常温または低温発酵でもグルコースを豊富に含む発酵物を得ることができることを示している。 The results of cold fermentation and cold fermentation are shown in FIGS. As is clear from FIG. 3, compared with the fermented product of Comparative Example 6, the fermented product of Example 3 contained abundant glucose and was almost equivalent to the fermented product of pregelatinized rice flour of Comparative Example 6. As is clear from FIG. 4, compared with the fermented product of Comparative Example 8, the fermented product of Example 4 contained abundant glucose and was almost equivalent to the fermented product of pregelatinized rice flour of Comparative Example 9. This shows that a fermented product rich in glucose can be obtained even at room temperature or low temperature fermentation by using a sake rice raw material containing sake rice flour.
実施例５および比較例１０〔食パンの製造〕
小麦粉２２０ｇ、上白糖（砂糖）１７ｇ、食塩５ｇ、バター１０ｇ、ドライイースト２．８ｇおよび水１６０ｇをホームベーカリーにて製パンし、小麦粉パンを得た（比較例１０）。
Example 5 and Comparative Example 10 (Production of bread)
220 g of wheat flour, 17 g of sucrose (sugar), 5 g of salt, 10 g of butter, 2.8 g of dry yeast, and 160 g of water were baked at a home bakery to obtain a flour bread (Comparative Example 10).
実施例１で用いた酒米粉５０ｇに、米麹５０ｇおよび水３００ｍＬを加え、２０℃の恒温振盪槽で静置して６時間発酵させ、酒米粉発酵組成物を得た。比較例１０の製パン材料に得られた発酵組成物１０ｇを加えたほかは同様にして酒米パンを得た（実施例５）。 To 50 g of sake rice flour used in Example 1, 50 g of rice bran and 300 mL of water were added and allowed to stand in a constant temperature shaking bath at 20 ° C. for 6 hours to obtain a sake rice flour fermentation composition. Sake rice bread was obtained in the same manner except that 10 g of the fermented composition obtained in the baking material of Comparative Example 10 was added (Example 5).
各食パンの比容積（パンの膨らみ指標）を測定した。比容積は、レーザー体積計で測定した体積を重量で除すことで算出した。結果を図５に示す。図５から明らかなとおり、比較例１０の小麦粉パンの比容積は４．７３５であったのに対し、実施例５の酒米パンの比容積は、５．０９と高いものであった。このことは、酒米粉発酵組成物がパンの膨らみを改善することができ、製パン改良剤等の食品添加剤として有用であることを示している。 The specific volume of each bread (bread bulge index) was measured. The specific volume was calculated by dividing the volume measured with a laser volume meter by the weight. The results are shown in FIG. As is clear from FIG. 5, the specific volume of the wheat flour bread of Comparative Example 10 was 4.735, while the specific volume of the sake rice bread of Example 5 was as high as 5.09. This indicates that the sake rice flour fermentation composition can improve bread bulge and is useful as a food additive such as a bread improver.
実施例６〜７及び比較例１１〔食パンの製造〕
小麦粉２２０ｇ、上白糖（砂糖）１７ｇ、食塩５ｇ、バター１０ｇ、ドライイースト２．８ｇおよび水１６０ｇをホームベーカリーにて製パンし、小麦粉パンを得た（比較例１１）。
Examples 6 to 7 and Comparative Example 11 [Production of bread]
220 g of wheat flour, 17 g of super white sugar (sugar), 5 g of salt, 10 g of butter, 2.8 g of dry yeast and 160 g of water were baked at a home bakery to obtain a flour bread (Comparative Example 11).
実施例１で用いた酒米粉５０ｇに、米麹５０ｇおよび水３００ｍＬを加え、２０℃の恒温振盪槽で静置して６時間発酵させ、酒米粉発酵組成物を得た。比較例１１の製パン材料に得られた発酵組成物１０ｇ又は５０ｇを加えたほかは同様にして酒米パンを得た（実施例６及び７）。 To 50 g of sake rice flour used in Example 1, 50 g of rice bran and 300 mL of water were added and allowed to stand in a constant temperature shaking bath at 20 ° C. for 6 hours to obtain a sake rice flour fermentation composition. Sake rice bread was obtained in the same manner except that 10 g or 50 g of the fermented composition obtained in the bread-making material of Comparative Example 11 was added (Examples 6 and 7).
各食パンの硬さ（製造から１日経過後及び３日経過後）、マルトース含量（製造時：しっとり感の指標）を以下の手順で測定した。硬さの測定は、物性測定機（テンシプレッサー）を用いて行い、圧縮率２５％時の反発応力をパン硬さとした。マルトース含量の測定は、パンの水抽出をイオンクロマトグラフにより分析し、濃度既知の標準品との面積比からマルトース含量を求めた。また、比容積（パンの膨らみ指標）を実施例５と同様に算出した。 The hardness of each bread (after 1 day and 3 days after production) and maltose content (during production: index of moist feeling) were measured by the following procedure. The measurement of hardness was performed using a physical property measuring machine (tensipresser), and the rebound stress when the compression rate was 25% was defined as bread hardness. The maltose content was measured by analyzing the water extraction of bread with an ion chromatograph and determining the maltose content from the area ratio with a standard product of known concentration. The specific volume (bread bulge index) was calculated in the same manner as in Example 5.
パンの硬さ及びマルトース含量をそれぞれ図６及び７に示す。図６から明らかなとおり、比較例１１の小麦粉パンは、３日後には１日後よりも約２０００Ｐａ増加し硬さが増大していたが、実施例６及び７の酒米パンは約５００〜約１０００Ｐａ弱程度しか増加せず、硬さの増大が抑制された（図６）。また、比較例１１の小麦粉パンと比較して、実施例５及び６の酒米パンの方がマルトースを多く含み、しっとり感を保持していた（図７）。さらに、比較例１１の小麦粉パンと比較して、実施例６及び７の酒米パンの比容積が上回っており、膨らみが良かった（図８：比容積の単位ｃｃ／ｇ）。これらの結果は、酒米粉発酵組成物がパンの経時変化を抑制し保存安定性を向上できることを示し、酒米粉発酵組成物が製パン改良剤等の食品添加剤として有用であることを示している。 The bread hardness and maltose content are shown in FIGS. 6 and 7, respectively. As apparent from FIG. 6, the flour bread of Comparative Example 11 increased in hardness by about 2000 Pa after 3 days and increased in hardness after 1 day, but the sake rice bread of Examples 6 and 7 increased by about 500 to about The increase was only about 1000 Pa, and the increase in hardness was suppressed (FIG. 6). Moreover, compared with the wheat flour bread of the comparative example 11, the sake rice bread of Examples 5 and 6 contained more maltose and kept a moist feeling (FIG. 7). Furthermore, compared with the wheat flour bread of the comparative example 11, the specific volume of the sake rice bread of Examples 6 and 7 was higher and the swelling was good (FIG. 8: unit of specific volume cc / g). These results indicate that the sake rice flour fermentation composition can suppress changes over time of bread and improve storage stability, and that the sake rice flour fermentation composition is useful as a food additive such as a bread improver. Yes.
実施例８〔甘味料の製造〕
（１）原液の調製
実施例２と同様の粉砕した米麹５０ｇに水５００ｍＬを加え、これに実施例１で用いた酒米粉に入れ、水１０００ｍＬをさらに加えながら混ぜ合わせた。混ぜ合わせた後、約２０℃で６〜２４時間放置して発酵させ、原液を得た。
Example 8 [Production of sweetener]
(1) Preparation of
（２）米麹及び不純物の除去
（１）で得られた原液を濾過して米麹を除去し、遠心分離（４０００ｒｐｍ、５分）して下層を取り除き、上層を分離採取した。
(2) Removal of rice bran and impurities The stock solution obtained in (1) was filtered to remove rice bran, centrifuged (4000 rpm, 5 minutes) to remove the lower layer, and the upper layer was separated and collected.
（３−１）シロップの調製
（２）で得られた上層を沸騰温度で約３０分間煮詰めた。煮詰める間に生じた灰汁は随時取り除いた。得られたシロップの糖度を測定したところ、６０度であった。
（３−２）粉末甘味料の調製
（３−１）で得られたシロップを、真空凍結乾燥処理したところ、粉末状の甘味料が得られた。（２）で得られた上層をそのまま真空凍結乾燥処理しても、粉末状の甘味料が得られる。
これらの結果は、酒米粉発酵組成物が甘味料として利用でき、砂糖等の既存の甘味料の代替品として利用できることを示している。
(3-1) Preparation of syrup The upper layer obtained in (2) was boiled at boiling temperature for about 30 minutes. The lye produced during boiling was removed from time to time. The sugar content of the obtained syrup was measured and found to be 60 degrees.
(3-2) Preparation of powder sweetener When the syrup obtained in (3-1) was subjected to vacuum freeze-drying treatment, a powdery sweetener was obtained. Even if the upper layer obtained in (2) is vacuum-dried as it is, a powdery sweetener can be obtained.
These results indicate that the sake rice flour fermentation composition can be used as a sweetener and can be used as an alternative to existing sweeteners such as sugar.
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|---|---|---|---|---|
| JPS5161647A (en) * | 1974-11-07 | 1976-05-28 | Toho Shuzo Kk | |
| JPS5672690A (en) * | 1979-11-12 | 1981-06-16 | Ajinomoto Co Inc | Preparation of white rice bran "koji" from white rice bran |
| JPS62146548A (en) * | 1985-12-21 | 1987-06-30 | 昭和産業株式会社 | Production of breads |
| JPH03175989A (en) * | 1989-12-01 | 1991-07-31 | Chiyoda Corp | Branched oligosaccharide syrup and its production |
| JPH10150908A (en) * | 1996-11-26 | 1998-06-09 | Kosei Sangyo Kk | Composition for fermented food |
| JP2004041014A (en) * | 2002-07-09 | 2004-02-12 | Fukumori Pan Kenkyusho:Kk | Fermented bread containing white rice bran and method for producing the same |
| JP2004275103A (en) * | 2003-03-17 | 2004-10-07 | Gumma Prefecture | Method for producing rice bran malt |
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Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5161647A (en) * | 1974-11-07 | 1976-05-28 | Toho Shuzo Kk | |
| JPS5672690A (en) * | 1979-11-12 | 1981-06-16 | Ajinomoto Co Inc | Preparation of white rice bran "koji" from white rice bran |
| JPS62146548A (en) * | 1985-12-21 | 1987-06-30 | 昭和産業株式会社 | Production of breads |
| JPH03175989A (en) * | 1989-12-01 | 1991-07-31 | Chiyoda Corp | Branched oligosaccharide syrup and its production |
| JPH10150908A (en) * | 1996-11-26 | 1998-06-09 | Kosei Sangyo Kk | Composition for fermented food |
| JP2004041014A (en) * | 2002-07-09 | 2004-02-12 | Fukumori Pan Kenkyusho:Kk | Fermented bread containing white rice bran and method for producing the same |
| JP2004275103A (en) * | 2003-03-17 | 2004-10-07 | Gumma Prefecture | Method for producing rice bran malt |
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