JP2632681B2 - Manufacturing method of dried amazake - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing dry amazake which has excellent flavor and solubility, and retains the shape of rice koji.

[Conventional technology]

Conventionally, there are two types of amazake available on the market: koji amazake produced by mixing rice rice porridge with rice koji and fermenting and aging, and sake cake amazake that substitutes sake cake produced as a by-product in the brewing process. Sold in plastic bags. Among them, koji amazake has a more complicated production process than sake lees amazake, but has a unique brewing flavor and umami, and is an original amazake that retains the shape of koji.

However, most dried amazake products for portable or long-term storage are sake cake amazake made mainly from sake lees due to the difficulty of drying koji amazake.

[Problems to be solved by the invention]

In general, when koji amazake is dried, hot air drying impairs flavor, causes significant browning, and has poor solubility.
Spray drying does not leave the shape of koji because it is atomized during drying. In addition, freeze drying has disadvantages in any of the drying methods, such as a product having high hygroscopicity, which is economically problematic.

An object of the present invention is to provide a method for producing a dried amazake that solves the above-mentioned various disadvantages, is excellent in flavor and solubility, and retains the shape of rice koji.

[Means for solving the problem]

The present inventors have conducted intensive studies and found that in the step of drying koji amazake, the water content of koji amazake was 30-70 w / w% and the viscosity was 500-500%.
By adjusting to 10,000 cps, it is found that the finish of amazake after drying under reduced pressure is very excellent in terms of flavor and solubility, and furthermore, it is possible to maintain the original shape of koji by crushing the dried product into 1-5 mm granules The present invention has been completed.

That is, the present invention provides koji amazake with saccharides, salt, alcohol,
Add the taste components and mix, water content is 30 ~ 70w / w% and viscosity is 5
After adjusting to be 100 to 10,000 cps, the mixture was
The present invention relates to a method for producing a dried amazake having excellent flavor and solubility, which is characterized by drying under reduced pressure of 0 Torr and pulverizing the dried product into granules of 1 to 5 mm, and which retains the shape of rice koji.

 Hereinafter, the present invention will be described more specifically.

The koji amazake used in the present invention may be an amazake produced by mixing rice rice porridge with rice koji or an amazake made only with rice koji, and is an amazake produced by a conventional method. Next, sugar is added to this koji amazake
Add salt, alcohol, and flavoring ingredients to reduce the water content of the mixture to 30.
The viscosity is adjusted so that the viscosity becomes 500 to 10,000 cps at ~ 70 w / w%. Sugars include sugar, starch syrup, glucose, fructose, sorbitol, etc. for the purpose of sweetness. The target dextrin, lactose, cyclodextrin, pullulan, guar gum, xanthan gum and the like can be mentioned. In addition, a small amount of salt, alcohol, and taste components can be added to freely adjust the fragrance and taste balance. The above mixture is dried under a reduced pressure of 5 to 50 Torr, but can be dried using a general vacuum dryer or a continuous vacuum dryer. % Of dried matter can be obtained. Further, the dried product is made into a granular material having a size of 1 to 5 mm using a crusher, a crusher, or the like, and the dried amazake of the present invention can be produced.

〔Example〕

 Next, the present invention will be described in detail with reference to examples.

<Example 1> Koji amazake 200 kg Dextrin 35 kg sugar 35 kg starch syrup 10 kg xanthan gum 0.2 kg salt 1 kg alcohol 2 kg The above-mentioned raw materials were sufficiently mixed and stirred while heating at 60 ° C.

The resulting mixture had a water content of 40% and a viscosity of 1,900 cps.

The mixture is dried in a continuous vacuum dryer under a reduced pressure of 12 Torr.
After drying for an hour, 150 kg of dried amazake was obtained as granules having a size of about 3 mm with a crusher.

Amazake prepared by dissolving 40 g of this dried amazake in 180 cc of boiling water was excellent in flavor and solubility, and left the shape of rice koji.

<Example 2> Koji amazake 200 kg Dextrin 25 kg Sake lees 15 kg Glucose 20 kg Pullulan 0.1 kg Salt 1 kg Alcohol 1 kg The above-mentioned raw materials were sufficiently mixed and stirred while heating at 60 ° C.

The resulting mixture had a water content of 42% and a viscosity of 2,200 cps.

The mixture is dried in a continuous vacuum dryer under a reduced pressure of 18 Torr for 30 minutes.
After drying for 5 minutes, 145 kg of dried amazake was obtained as granules having a size of about 5 mm with a crusher.

Amazake prepared by dissolving 40 g of this dried amazake in 180 cc of boiling water was excellent in flavor and solubility, and left the shape of rice koji.

〔The invention's effect〕

ADVANTAGE OF THE INVENTION According to this invention, the dried product of the original sweet sake which was excellent in flavor and solubility, and also left the shape of rice koji can be manufactured easily and inexpensively. The dried amazake according to the present invention can be generally and widely used as a portable or long-term preserved food.

Claims (2)

(57) [Claims] 1. A koji amazake to which sugar, salt, alcohol, and taste components are added to obtain a water content of 30 to 70 w / w% and a viscosity of 500 to 10,000 cp.
s, and drying the mixture under reduced pressure, and crushing the dried product into granules of 1 to 5 mm. 2. The method for producing a dried amazake according to claim 1, wherein the degree of reduced pressure for drying under reduced pressure is 5 to 50 torr.