JP2020005609A - Production method of cooking liquor using sweet-sake lees - Google Patents

Abstract

To provide a production method of a cooking liquor using sweet-sake lees, effectively using sweet-sake lees which are forced to be disposed as animal feed or waste, containing a lot of delicious taste components, and having a low salinity concentration.SOLUTION: A cooking liquor is obtained by using soybeans or defatted processed soybeans, and sweet-sake lees as the raw materials, mixing a spirit liquid as the other raw material with rice malt obtained by making Aspergillus oryzae act on the raw materials, and compressing fermented unrefined sake. Salinity can be added so as to bring a salinity concentration to about 2%. A mass of soybeans or defatted processed soybeans is preferably 1-3 times of a mass of sweet-sake lees.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing cooked sake using mirin lees, which can be used for cooking like soy sauce.

  General soy sauce is produced by adding salt water to koji obtained by allowing a koji mold to act on a mixture of soybean and wheat, and fermenting it for about six months. The soybean protein and wheat protein are decomposed into amino acids by the enzymes derived from Aspergillus to give a taste. However, since the content of salt is as high as 15 to 20% as an analysis value, there is a problem that the amount of use is limited for the diet of a sick person whose salt content is restricted. In addition, since soybeans, wheat, rice, and the like are used as raw materials, there is a problem that soy sauce with a lot of flavor cannot be provided at low cost.

  Mirin has long been known as a seasoning utilizing koji mold. Mirin is produced by fermenting rice koji obtained by reacting koji fungi with glutinous rice, and contains about 40% to 50% of sugar and about 14% of alcohol. Mirin lees generated in the process of producing mirin contain amino acids which are umami components, and thus have been used in Nara pickles and the like. Recently, however, the demand for pickles has decreased due to changes in dietary habits, and mirin cake has to be treated as livestock feed or industrial waste.

  Therefore, Patent Document 1 proposes a technique for producing a seasoning using mirin cake as a raw material. The seasoning disclosed in Patent Document 1 is obtained by fermenting mirin lees and having an alcohol concentration of less than 4% and a salt concentration of 11% or more. Since this seasoning does not use wheat or soy as a raw material, it can be used by those who have food allergies. However, since the salt concentration is high, the same problem as the above-mentioned soy sauce remains.

JP-A-2017-85992

  Therefore, the object of the present invention is to solve the above-mentioned problems of the prior art, to effectively use mirin cake which had to be treated as feed or waste, contains a lot of umami components, and has a low salt concentration. An object of the present invention is to provide a method for producing cooked sake using mirin lees.

  In order to solve the above-mentioned problems, the present invention provides a method for producing cooked sake using mirin cake, using soybeans or defatted soybeans, and mirin cake as raw materials, and koji obtained by acting a koji mold on these raw materials. In addition, another ingredient, alcoholic semen is mixed and fermented moromi is pressed to obtain cooked liquor.

  In addition, as described in claim 2, salt can be added to the alcoholic beverage or a mixture of alcoholic beverage and koji to obtain a cooked liquor containing a sodium.

  Further, as described in claim 3, the mass of the soybean or the defatted soybean is preferably set to be 1 to 3 times the mass of the mirin cake.

  Furthermore, as described in claim 4, the obtained cooked liquor preferably has a formol nitrogen of 0.8% or more.

  According to the method for producing cooked sake using only mirin cake of the present invention, mirin cake, which had to be treated as feed or waste at present, is effectively utilized as a part of the raw material, and as a substitute for soy sauce having a lot of umami components. Cooked liquor that can be used can be provided at low cost. Because this cooked liquor has a low salt concentration, it can also be used for cooking for those who have a limited salt content. Although the salt content can be set to zero, a small amount of salt content of about 2% can be contained in order to avoid the application of the liquor tax law. Again, the salt concentration will be much lower than in soy sauce.

It is a process explanatory view showing a first embodiment of the present invention. It is a process explanatory view showing a second embodiment of the present invention.

  Hereinafter, embodiments of the present invention will be described. The first embodiment corresponds to claim 1, and the second embodiment corresponds to claim 2.

  In any of the embodiments, the raw materials used in the present invention are soybeans or defatted soybeans, mirin cake and sake semen. Since defatted soybeans are soybeans from which oil has been extracted, they can be obtained at a lower cost than soybeans, and since soybean proteins other than oils remain as they are, compared to the case of using soybeans The taste of the obtained cooked liquor does not decrease.

  As shown in FIG. 1, soybeans or defatted soybeans are steamed under pressure for about 10 minutes to 1 hour, and then cooled to around room temperature. Similarly, the mirin cake is steamed under pressure for about 10 minutes, cooled to around room temperature, and mixed. This mixture is seeded with koji mold, and the koji mold is grown, for example, for about 48 hours to obtain koji. Since mirin lees are made by fermenting glutinous rice by steaming under pressure, the steaming time under pressure can be shortened compared to soybeans or defatted soybeans.

  Thus, in addition to the method of causing koji mold to act on a mixture of soybeans or defatted soybeans and mirin cake, koji obtained by allowing koji molds to act on soybeans or defatted soybeans, and koji by allowing koji molds to act on mirin cakes. They can also be mixed.

  In any case, when the ratio of soybeans or defatted soybeans is larger than that of mirin lees, the amount of amino acids derived from soybean protein increases, and umami is produced. For this reason, it is preferable that the mass of the soybean or the defatted soybean is 1 to 3 times the mass of the mirin cake. If the ratio of soybeans or defatted soybeans is smaller than this, umami will be reduced, and if the ratio of soybeans or defatted soybeans is larger than this range, the use of mirin cake will decrease relatively, and the effectiveness of mirin cake will be reduced. This is because the purpose of the present invention of utilization cannot be achieved.

  The obtained koji is mixed with alcoholic semen. As the alcoholic semen, for example, one having an alcohol concentration of 20% or more can be used. As a result, it is possible to prevent decomposition of the koji mold and propagation of various bacteria that inhibit the enzyme action. The alcoholic semen is added to the koji and mixed. At this time, it is advantageous that the koji is sufficiently kneaded and homogenized, and the koji is finely crushed for the fermentation in the next step. In addition, the amount of the alcoholic beverage may be about twice the mass of the koji, for example, and the ratio may be appropriately adjusted.

  The mixture of koji and sake semen is fermented in a tank at room temperature for an appropriate period. This period depends on the season, but is, for example, about one month. During this period, the soybean protein is decomposed into amino acids by the enzyme derived from Aspergillus and eluted into the fermentation broth. The protein remaining in the mirin cake is similarly degraded, and the remaining amino acids are eluted into the fermentation broth. The mash thus obtained is squeezed to separate solids, and the fermented liquid is extracted to obtain cooked liquor.

  For example, when 200 gr of defatted soybeans, 200 gr of mirin lees, and 800 mL of 20% alcoholic semen are used as raw materials, 600 mL of cooked liquor with an alcohol content of about 15% can be produced. The resulting cooked liquor contains 0.8% or more formol nitrogen, and contains many amino acids similar to concentrated soy sauce.

  Measurement of formol nitrogen is one of the methods for quantifying total amino acids, and is also used for measuring the amino acid content of sake. This method utilizes the fact that an amino acid reacts with formalin to change into a compound having the properties of an acid.This is a method of adding neutral formalin to neutralized sake and titrating it with alkali to measure the amount of amino acids. . According to data from the Japan Soy Sauce Research Institute, the formol nitrogen of the specialty, brewed dark soy sauce is about 0.87% to 0.90%, and the formal nitrogen of the super specialty, honjou made rich soy sauce is 1.05%. About 0.62% to 0.70% for fresh soy sauce and about 0.85% for specialty and soy sauce. The cooked liquor produced according to the present invention is 0.800% and 0.938% as shown in the examples described later, and it has been confirmed that it contains an amino acid equivalent to that of special soy sauce.

  The cooked liquor manufactured by the method of the first embodiment described above contains about 15% of alcohol, and since this alcohol functions as a preservative, it does not deteriorate even when stored at room temperature. Further, unlike soy sauce, since it does not contain salt, it can be used for cooking for people with limited salt. However, this cooked liquor is regarded as a liqueur and is subject to liquor tax under the Liquor Tax Law.

  Therefore, in the second embodiment shown in FIG. 2, alcohol semen mixed with about 2.5% salt is used, and the other steps are the same as in the first embodiment, and the salt content is about 2.0%. Cooked sake was manufactured. Since cooked liquor containing salt is not suitable for drinking as described above, the liquor tax law is not applied and the selling price can be reduced. Note that the salt does not necessarily need to be added to the alcoholic semen, and can be added to the mixture of koji and alcoholic semen, but is preferably added to the alcoholic semen in order to uniformly disperse the salt. . Hereinafter, examples of the present invention will be described.

(Example 1)
400 gr of defatted soybeans were steamed under pressure for 40 minutes, and 400 gr of mirin cake was steamed under pressure for 10 minutes. After cooling to 30 ° C., they were mixed and seeded with koji mold. This was stored at 30 ° C. for 60 hours in a storage to obtain koji. 1600 mL of alcoholic semen having an alcohol concentration of 20% was added to this 800 gr of koji, and fermented at room temperature for one month. During the fermentation period, stirring was performed occasionally.

  As a result of squeezing 1800 gr of the obtained moromi, 1248 gr of a squeezed liquid and 546 gr of pomace were obtained. The squeezed liquid was cooked liquor using only phosphorus lees of the present invention, and the components thereof were analyzed.

(Example 2)
400 gr of defatted soybeans were steamed under pressure for 40 minutes, and 400 gr of mirin cake was steamed under pressure for 10 minutes. After cooling to 30 ° C., they were mixed and seeded with koji mold. This was stored at 30 ° C. for 60 hours in a storage to obtain koji. To this 800 gr koji, 1600 mL of alcoholic semen having a 20% alcohol concentration and a 3% salt content was added, and fermented at room temperature for one month. During the fermentation period, stirring was performed occasionally.

  As a result of pressing 1800 gr of the obtained moromi, 1200 gr of a pressed liquid and 575 gr of pomace were obtained. The squeezed liquid was the cooked sake using salted mirin lees according to the present invention, and the components thereof were analyzed. Since this cooked liquor contains salt and is not suitable for drinking, there is an advantage that a liquor tax is not charged.

  As described above, according to the method for producing cooked sake using only phosphorus lees of the present invention, mirin lees that had to be treated as feed or waste are effectively used, and contain a lot of umami components like soy sauce. In addition, it is possible to produce cooked liquor having a low salt concentration.

Claims (4)

  Using soybeans or defatted soybeans and mirin lees as raw materials, koji obtained by reacting koji molds with these raw materials, and the sperm semen, which is another raw material, are mixed, and the fermented moromi is pressed to produce cooked liquor. A method for producing cooked sake using mirin lees.   The method according to claim 1, wherein a salt is added to the liquor semen or a mixture of the liquor semen and the koji to obtain a liquor containing salt.   The method according to claim 1 or 2, wherein the mass of the soybean or the defatted soybean is 1 to 3 times the mass of the mirin cake.   The method according to any one of claims 1 to 3, wherein the formol nitrogen of the obtained cooked liquor is 0.8% or more.