JP3171252B2 - Alcohol or food manufacturing method - Google Patents

Description

The present invention relates to a method for producing alcoholic beverages or foods, and more particularly, to a method for producing alcoholic beverages or foods that are rich in flavor and rich in umami components.

[Conventional technology]

Conventionally, raw materials have not been directly supplied to alcoholic beverages or food raw materials. For example, for grains, polished grains obtained by milling the surface layer and removing germs and bran are used. This is because the grain has a brown epidermis containing components such as lipids and fibers near the surface compared to the milled grain,
The aleurone layer contains a large amount of protein and is hydrophobic and hinders water absorption, so that the water absorption capacity is low, and the enzyme digestibility of starch during steaming or heating is significantly worse than that of milled grains.

Further, if the grain is used as it is, the bran-like odor caused by the surface layer is transferred to the whole grain during the steaming or the heat treatment, so that it is difficult to use it as a liquor or a food material at present.

[Problems to be Solved by the Invention] Grain, which is one of the raw materials, is more protein, fiber, lipid, phytin,
Rich in nutrients such as vitamins and minerals, these components are components that serve as the base of umami and flavor components of alcoholic beverages or foods. However, taking brown rice as an example, the surface layer is more hydrophobic than polished rice, which impedes the absorption of water into rice grains, thereby reducing the digestibility of starch in brown rice. It is known to be high in fiber, and proteins exist as protein body I (20-30% of the total protein) and protein body II (80-70%). Protein body I has prolamin as its main protein and is known to be indigestible [Tachusuke, Chemistry and Biology,
26, 543-550 (1988)].

In addition, brown rice has a bran-like odor, has too much lipid compared to milled rice, and has a brown component on the surface, which improves water absorption, improves protein digestibility, and improves bran-like odor. There is an increasing demand for the establishment of a treatment method for removing lipase and reducing lipids and brown components.

However, in the conventional raw material processing method, the water absorption capacity is low,
The digestibility of starch after steaming or heat treatment is low, and protein body I of the protein in the raw material is also indigestible.
In addition, the outer layer of the grain, which is a raw material, has a problem in that a bad flavor, a brown component, and a lipid due to a bran-like odor of a surface component remain.

In view of the above prior art, an object of the present invention is to improve physical properties due to the vicinity of the surface layer peculiar to a raw material and improve its quality characteristics, that is, to improve water absorption capacity, and to improve protein (protein body I). Prolamin, etc.) and starch are improved in digestibility, and removal of bran-like odor near the surface layer,
To provide a raw material processing method and / or an α-amylase enzyme-enriched raw material which reduces brown components and lipids and / or improves a water absorbing ability and does not have a bran-like odor, and provides a method for producing alcoholic beverages or foods using the raw material. It is in.

[Means for solving the problem]

To summarize the present invention, a first invention of the present invention relates to a method for producing alcoholic beverages or foods, and comprises a method for producing alcoholic beverages or foods containing a saccharification and / or fermentation step.
At least a part of the raw material having the ability to produce α-amylase, without adding an enzyme agent, and without substantially germinating, by performing at least water immersion treatment, α-amylase activity 0.1 DU / g dry weight or more It is characterized by performing an enzyme fortification treatment so as to have an enzyme activity of

Further, the second invention of the present invention relates to the method for producing alcoholic beverages or foods of the first invention, wherein an alkali treatment is performed as a pretreatment of the enzyme-enhancing treatment step in the first invention.

Raw materials in the present invention, for example, as cereals (non-glutinous rice,
Milled rice), wheat, barley, rye, millet, millet, kollang, sorghum, corn, etc., and potatoes include sweet potato, potato, taro, cassava and the like.

However, the raw material used for the enzyme enrichment treatment according to the method of the present invention must have α-amylase producing ability.

In the method for producing the alkali-treated raw material, caustic soda, caustic potash, calcium hydroxide, and their carbonates and phosphoric acids can be used as the alkali used in the alkali treatment. In some cases, these can be used in combination.

The alkali treatment can be performed by immersing the raw material in an alkaline solution and absorbing the raw material near the surface layer, spraying the alkaline solution on the surface of the raw material, or the like. The alkali treatment temperature at this time is not particularly limited and may be 0 ° C. or higher, but may be performed under heating and pressurization as needed. If necessary, the alkali component may be neutralized or removed after the alkali treatment.

As the enzyme-enhancing treatment method of the present invention, (1) a method of immersing a raw material in water to enhance α-amylase activity in the raw material,
(2) After the surface layer of the raw material is damaged, the α-
There is a method of enhancing amylase and the like.

In the present invention, "without substantially germinating"
Even if germination occurs in the raw material by immersion in water, this means the case where the total length of germination is less than 0.1 mm, which is indicated by a minus sign in Table 4 below (see the description of footnote c in Table 4).

 Hereinafter, the present invention will be described in more detail.

The present inventors have conducted intensive studies in order to solve the above-mentioned problems of the prior art.For the alkali treatment, one of the raw materials, for example, brown rice, for example, by immersing in alkali, brown rice Removes the brown odor and the brown component and lipids, improves the water absorption capacity of the brown rice surface layer by alkali modification, and improves the protein body I near the brown rice surface layer. It was found that the enzyme digestibility was improved due to the denaturation.

By adjusting the alkali treatment conditions, it is possible to obtain the effect of improving the biochemical quality of brown rice by the use of the brown rice without inactivating the respiratory ability and germination ability of brown rice which is also a living seed. That is, utilizing the life phenomenon of the germ, after treating brown rice with alkali, removing the alkali and culturing it in water or in a wet state, the brown rice itself produces enzymes such as α-amylase and protease, and utilizes this action. In addition, it has been found that this is effective for improving the enzyme digestibility of starch and protein. Furthermore, when this alkali treatment is used, (1) decolorization effect by reducing brown component, (2) degreasing by alkali saponification, (3) improvement of enzyme digestibility of starch due to improvement of water absorption ability, as compared with brown rice which is normally treated, And (4) a treated brown rice having various advantages such as an improvement in enzyme digestibility associated with alkali denaturation of protein body I of protein.

More specifically, from the viewpoint of a raw material having germination and respiration ability (such as cereals and potatoes) as an organism, and from the viewpoint of improving the digestibility of the contained protein, the presence or absence and presence of inactivation of the respiration ability and germination ability of the raw material are included. According to the degree of protein digestion, alkali immersion (caustic soda solution, 25 ° C, 2 hours) has an alkali concentration of more than 0 to 0.1N, the raw material has germination and respiration ability, and an alkali concentration of 0.01N or more Then, the protein digestibility is 77% or more, and when immersed for 24 hours, it becomes 80% or more.

In any case, deodorization, degreasing, digestibility and water absorption of indigestible proteins are improved, and compared to the processing of ordinary raw materials,
This is a treatment method that can remarkably improve the characteristics of alcoholic beverages, food materials and raw materials.

Furthermore, regarding the enzyme-enhancement treatment, taking brown rice, which is one of the raw materials, as an example, to remove the bran-like odor of brown rice, soak it in water and immerse it as it is after absorbing water, or drain it to reduce humidity. By keeping and leaving it, the bran-like odor disappears, the water absorption ability is improved, the α-amylase activity in brown rice is also enhanced, and the starch gelatinization degree in brown rice is improved compared to normal brown rice during steaming And that the processing time can be reduced. In addition, it was found that by slightly shaving and damaging the surface layer of brown rice, the water absorption ability was improved without disappearing the bran-like odor at the time of immersion and without inhibiting the enzyme production ability.

The use of this enzyme-enhanced brown rice improves the yield of the product, enhances the flavor, umami and sourness, and has no odor like bran odor, compared to immersion brown rice under the conventional immersion conditions using ordinary brown rice. Seasonings and beverages were obtained. In addition, the operation of removing the bran after pressing was extremely easy compared with the case of using ordinary polished rice, and the effect of improving workability was obtained.

More specifically, the water immersion lasts longer than usual,
Or immersion conditions of ordinary polished rice (around 20 ° C, 12-24 hours)
, Then drain and leave in a wet state to enhance the enzyme activity of the raw material and remove the odor like bran odor. In addition, by scratching the surface by 0.01 to 3.0%, preferably 0.1 to 0.5%, based on the weight of the raw material, the enzyme-enhanced raw material without a bran-like odor can be obtained more efficiently. .

For the alcoholic beverages or foods of the present invention, a method in which an enzyme-enhanced treatment or an alkali treatment as a pre-treatment, and then the enzyme-enhanced raw material is steamed and used as a hanging material for production, or the enzyme-enhanced raw material is steamed. There is also a method of inoculating spores of a koji mold into a product, producing koji according to a conventional method, and producing using the koji, and a method of using the above-mentioned treated raw material for both the hanging material and the koji. Next, a step of saccharification and aging with koji enzyme, a step of saccharification / fermentation using koji and yeast, and a step of saccharification / fermentation / distillation are exemplified.
In the case where alcohol is used according to a conventional method, the alcohol used may be one obtained by distilling a mash obtained by saccharification and fermentation according to an ordinary method. Examples of the alcoholic beverages or foods of the present invention include mirin, sake, shochu, fermented seasonings, lactic acid bacteria fermented seasonings and the like.

 The results of the examination of the alkali treatment conditions for brown rice are shown below.

1. Effect of alkali concentration and treatment time on brown rice respiration and germination ability Non-brown brown rice (20g) was added at 25 ° C for 0.01, 0.05, 0.1,
After soaking for 2, 6, 12 and 24 hours in an alkaline solution (caustic soda) of 0.5, 1.0 and 2N, washing thoroughly with water and soaking for 2 hours for 22 hours and soaking for 6 and 12 hours for 18 hours respectively Immersed in water for 12 hours and drained, drained, put the drained non-glutinous brown rice into a 500 ml flask, stoppered tightly with a rubber stopper, cultivated at 15 ° C statically.
The presence or absence of germination was visually observed. Table 1 shows the results.

As shown in Table 1, even with alkali treatment, low-concentration alkali exceeded 0.1 N, and had respiratory and germination ability after 2 hours of contact.
Had respiratory ability and germination ability. Therefore, it was clarified that brown rice can be treated as a seed having respiratory ability and germination ability within this condition range.

2. Influence of alkali concentration and treatment time on digestibility of protein in brown rice After alkaline treatment under the same conditions as in Study 1, and after immersion in water,
Drain each non-brown brown rice (50g) at 100 ° C for 20 minutes,
Water was added to each of the steamed rice so that the solid content became 15% (w / w), and 0.1% (w / w) of an enzyme agent derived from koji (Coclase SS, manufactured by Sankyo Co., Ltd.) was added. Further, 0.5% (w / w) of toluene was added for preservation, and after reacting at 30 ° C. for 15 days, the protein in the residue was measured by dividing into a solution and a residue.
The protein digestibility was determined. The results are shown in Table 2.

As shown in Table 2, the degree of digestion of brown rice protein was 84% or more even under conditions of respiration and germination at an alkali concentration of 0.1 N, 6 hours, or 0.02 N, 24 hours after alkali treatment. Significantly improved compared to 72%.

3. Alkaline treatment and enzyme activity Common non-brown brown rice is reduced to 0.01, 0.02, 0.05, 0.1, 0.5 and
After immersion in a 1.0N alkaline solution (caustic soda) at 20 ° C for 2 hours, wash thoroughly with water, then continue at 20 ° C, 70 hours for 2 hours alkaline immersion, and 24 hours alkaline immersion It was immersed in water for 48 hours for a total immersion time of 72 hours each. The enzyme activity of the immersed brown rice was measured using α-amylase as an index, and the degree of digestibility of rice protein by the koji enzyme of steamed rice at 100 ° C. for 20 minutes was measured. Table 3 shows the results.

a) Immersion in well water at 20 ° C for 72 hours b) Brown rice was homogenized in 0.2 M NaCl, and the extract was used as a crude enzyme. 1DU: pH 5.3, 40m, 10m for 10 minutes reaction
l) Activity of iodine in 1% alkali gelatinized potato starch solution to reduce blue color value by 10% c) Brownness of brown rice surface: remarkable, with, + somewhat with,-without d) Steamed brown rice (100 ° C, 20 Minutes), 20g of rice koji 100m
Add 50 ml of the extract extracted with 1 l of well water and add 0.5% (v /
After further adding w) and reacting at 30 ° C. for 15 days, the digestibility of brown rice protein and starch was determined from the amounts of protein and starch in the residue.

As shown in Table 3, in the alkali 2 hour treatment, 0.01%
Alkaline-treated brown rice having an α-amylase activity of 0.1 DU / g dry weight or more can be obtained even at ~ 0.5N, and the same effect can be obtained at 0.01-0.05N when treated with alkali for 24 hours. On the other hand, it has been found that the digestibility of brown rice protein improves as the alkali concentration increases and the treatment time increases. For example, in the case of treatment for 24 hours, the protein digestibility of the control is about 70% (substantially equal to the protein body II content), and in the case of the alkali-treated brown rice, the digestibility is improved to 80% or more. You can see that it has been digested. The degree of starch digestion is also similar to that of protein, and the effect of alkali treatment is remarkable. In addition, it can be seen that the brown rice has an improved water absorbing ability, a odor like bran odor is removed, and the brownness of the brown rice surface is reduced.

Next, the preparation of an enzyme-enriched treated raw material will be described using brown rice as an example.

4. Change in immersion time and brown rice The general waxy and non-gluten brown rice was immersed at 20 ° C for 6 hours to 168 hours, and the change of brown rice was tracked. Table 4 shows the results.

a) Use tap water, replace immersion water at 48 hours.

b) The brown rice was homogenized with 0.2 M NaCl, and the extract was used as a crude enzyme.

1DU: activity of reducing iodine blue color value of 10 ml of 1% alkaline gelatinized potato starch solution by 10% at pH 5.3 at 40 ° C. for 10 minutes.

c) Germination-: less than 0.1 mm, ±: 0.1 to 0.5 mm +: more than 0.5 mm d) Steaming conditions: 20 minutes at 100 ° C.

e)-: None, ±: Slightly present, +: Present, ++: Notable, +++: Excessive.

From Table 4, it can be seen that the α-amylase activity in brown rice obtained by immersion culture (20 ° C.) became 0.1 DU / g dry weight or more in 48 hours or more, and the quality characteristics of steamed brown rice in terms of gelatinization degree, bran odor and flavor. It was better than brown rice.

5. Immersion temperature and α-amylase activity General glutinous and non-gluten brown rice is prepared for 5,10,15,20,25,30,3
5. It was immersed in well water at 40 ° C, and the time required for the α-amylase activity in the immersed brown rice to reach 0.1 DU / g dry weight was examined. Fifth
The results are shown in the table.

From Table 5, it can be seen that the α-amylase activity in brown rice increases rapidly as the temperature of the immersion water increases, but the contamination of the immersion water with various bacteria also progresses.

Thus, enzyme-enriched brown rice is obtained at a soaking temperature of 10 to 40 ° C, but practically, 20 to 25 ° C is preferable. In addition, the similar result was obtained for the non-brown brown rice.

6. Brown rice koji using enzyme-enhanced brown rice Non-brown brown rice is immersed for 96 hours (20 ° C).
After steaming at 20 ° C for 20 minutes, steam the seed sprouts of commercially available Aspergillus oryzae per rice
0.1% inoculation was performed, and koji was made at 30 ° C. for 48 hours. 85% for controls
Koji was prepared in the same manner using polished rice and brown rice soaked at 20 ° C. for 24 hours. The α-amylase and protease activities involved in dissolving the rice material of these koji were measured. Table 6 shows the results.

From Table 6, the koji using enzyme-enhanced brown rice shows that the mycelium of the koji mold penetrates well into the rice grains, has a good aroma, and the α-amylase and protease activities are stronger than those of brown rice koji.
Compared to koji of polished rice, α-amylase and protease both showed an activity value of 1.3 times or more, indicating that enzyme-enhanced brown rice was also excellent as a raw material for koji.

7. Alkaline treatment and α-amylase activity Common waxy brown rice is 0.01, 0.02, 0.05, 0.1, 0.2 and 0.5N
After immersion in an alkaline solution (caustic soda) for 2 hours or 24 hours at 20 ° C, wash thoroughly and then immerse in water at 20 ° C for 2 hours for 70 hours and for 24 hours in water for 48 hours Then, each was immersed for a total of 72 hours.

Α-amylase activity of these soaked brown rice, and 100 ° C., 2
The degree of digestibility of protein in rice by the koji enzyme in the 0-minute steamed water was measured. Table 7 shows the results.

As shown in Table 7, the enzyme-enhanced brown rice having α-amylase activity and 0.1 DU / g dry weight or more can be obtained by treating for 2 hours even at 0.01 to 0.5 N, and the same effect can be obtained at 0.01 to 0.05 N for 24 hours. can get. On the other hand, it was found that the degree of decomposition of the protein in brown rice was improved as the alkali concentration was increased and the treatment time was increased. Therefore, it can be applied at an alkali concentration of more than 0 to 0.5N.

〔Example〕

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 1 kg of non-gluten brown rice is 0.05N alkaline solution (caustic soda) 2
Immerse in the room at room temperature (around 25 ° C) for 4 hours, remove the alkaline solution, wash thoroughly with water, and soak in water for another 44 hours.
3 kg of alkali-treated / water-soaked rice was obtained. Water immersion was performed for 48 hours as a control. Each is cooked at 100 ° C for 30 minutes,
Steamed brown rice was obtained. The quality characteristics of the steamed brown rice were evaluated, and the results are shown in Table 8.

As shown in Table 8, steamed brown rice treated with alkali is
Compared to the control, the degree of digestion of the protein by enzymes and the degree of digestion of starch were improved, the odor like bran was removed, and the brownness of the brown rice surface was clearly reduced.

The steamed rice thus obtained was collected by 5 panelists for 5 days.
The sensory test was conducted by the point method (5 points good-1 bad points). Table 9 shows the results.

As is evident from Table 9, steamed brown rice treated with alkali received higher evaluations than brown rice subjected to normal treatment in terms of taste, aroma, umami, texture, and appearance.

Example 2 (Reference Example 1) 450 g of non-brown brown rice was immersed in a 0.05N alkaline solution of 2 (sodium carbonate) for 6 hours, drained, washed, added with 540 ml of water, and cooked with a commercially available electric rice cooker. As a control, 450 g of non-brown brown rice was washed with rice, 600 ml of water was added to the washed brown rice, and the rice was cooked in the same manner. The resulting cooked rice was subjected to a sensory test. As a result, the alkali-treated rice rice had a better aroma, taste, and a little stickiness compared to the control, and the texture was similar to that of polished rice. And the taste was remarkably improved.

Example 3 (Reference Example 2) Non-glutinous and glutinous rice, 500 g each, were immersed in 1.5 of a 0.02N alkaline solution (caustic soda) for 24 hours at 20 ° C. After washing each alkali-treated brown rice with water, it was steamed at 100 ° C. for 30 minutes to obtain 725 g of non-steamed brown rice and 765 g of waxy steamed brown rice. On the other hand, 3 kg of rice koji prepared by a conventional method was put into Izu 15 and
The supernatant obtained by the enzyme extraction at 24 ° C. for 24 hours was added to 2175 g of the non-steamed brown rice 725 g and to the waxy steamed brown rice 765 g, 2135 g was added.
After adjusting the pH to 6.0 with lactic acid to a solid content of 15%,
Digested for hours. As controls, non-glutinous and glutinous rice, respectively
After immersing 500 g in well water 1.5 at 20 ° C. for 24 hours, the immersed rice is steamed at 100 ° C. for 30 minutes, 650 g of non-steamed brown rice and waxy steamed brown rice 7
15 g were obtained. The rice koji extract was digested to a solids content of 15% by adding 2240 g to non-steamed brown rice 660 g and 2185 g to waxy steamed brown rice 715 g. After the reaction, the reaction solution and the residue were separated by filtration, the digestibility of starch and protein in brown rice was determined from the amounts of starch and protein in the residue, and the reaction solution was analyzed. Table 10 shows the results.

As shown in Table 10, digestion of alkali-treated non-brown brown rice with koji enzyme at 55 ° C. for 24 hours improved the digestibility of brown protein by 8% and the starch digestibility by brown rice by 3%. . In the case of waxy brown rice, the digestibility of protein was improved by 7% by alkali treatment as compared with the control. The liquid obtained regardless of the non-glutinous or glutinous brown rice had a significantly reduced bran-like odor compared to the control.

Example 4 Using 4 kg of glutinous brown rice, immersion in tap water for 96 hours at 20 ° C., and after draining, enzymatically-enhanced brown rice that does not have a bran-like odor (α
-Amylase 0.4 DU / g dry weight, moisture 36.7%)
The mixture was steamed at 20 ° C. for 10 minutes to obtain 5.8 kg (water: 40.9%) of steamed brown rice. On the other hand, glutinous brown rice and 85% polished rice
After immersion at 0 ° C for 24 hours, drain and steam at 120 ° C for 10 minutes to obtain 5.6 kg (39.2% moisture) and 5.8 kg (41.0% moisture), respectively.
%) Steamed rice was prepared. Rice koji is treated according to the usual method using 2 kg of 85% polished non-glutinous rice, steamed at 100 ° C for 20 minutes, steamed with commercial yellow koji sprouts 0.1% per rice, and made at 30 ° C for 48 hours, 2.4 kg of rice koji was obtained.

Prepare mash with the composition shown in Table 11 and saccharify at 30 ° C for 30 days.
Aged and then separated into juice and cake. The juice was subjected to general analysis and sensory evaluation. The results are shown in Tables 12 and 13.

From Table 12, when the enzymatically enhanced brown rice is used, the total nitrogen and amino nitrogen components are increased by 1.5 times or more as compared with the control polished rice, and the umami is enhanced,
Acidity also increased by a factor of 1.5 or more. It was also confirmed that this increase in acidity was mainly due to increases in citric acid and malic acid. In addition, the squeezing yield of the seasoning was almost the same, the separability of the lees was good, and the lees removal operation could be performed efficiently. On the other hand, the unpolished rice of brown rice had not only a low juice yield but also a low umami component. This is due to the fact that the raw rice component is not digested with enzymes in the mash.

The sensory test of these mirin was conducted by 5 panelists.
Performed by the point method. (1: extremely bad, 2: bad, 3: normal, 4: good, 5: very good).

 Table 13 shows the total value of the results.

From Table 13, it can be seen that mirin using enzymatically enriched brown rice has a richer taste in terms of taste in addition to sweetness, taste, and overall taste are better than the control rice. It became.

Example 5 The hung rice and the refined rice koji used in Example 1 were used. In addition, as brown rice koji, 2 kg of non-glutinous brown rice was used, soaked at 20 ° C for 24 hours, drained, and then immersed brown rice was obtained, steamed at 100 ° C for 20 minutes, and 0.1% of steamed brown rice sprouts was inoculated per steamed brown rice. , 3
Koji was made at 0 ° C. for 48 hours to obtain 2.4 kg of brown rice koji. For oxygen-enriched brown rice koji, use 2 kg of non-glutenous brown rice and soak at 96 ° C for 96 hours.
-Amylase, 0.4 DU / g dry weight) to obtain 2.4 kg of enzyme-enhanced brown rice koji in the same manner as brown rice koji.

A mash was prepared according to the composition shown in Table 14, saccharified and ripened in the same manner as in Example 1, and after ripening, separated into juice and cake. General analysis and sensory evaluation were performed on the squeezed juice, that is, mirin.

From Table 15, it can be seen that mirin using enzymatically oxidized brown rice has a 1.4 times or more increase in total nitrogen and amino nitrogen content and a 5% or more increase in squeezed liquid as compared with the control polished rice koji.

Sensory tests were conducted by five panelists in the same manner as in Example 4.

From Table 16, it can be seen that mirin using enzymatically-enhanced brown rice koji has a further enhanced sweetness, richness and umami in taste as compared to the control, and has a good flavor and a high sensory evaluation value.

Example 6 In the same manner as in Example 4, using non-brown brown rice, steamed brown rice and steamed brown rice with an enzyme-enhanced treatment were obtained. On the other hand, as the koji, the enzyme-enhanced brown rice koji prepared in Example 5 was used.

According to the charge composition of the two-stage charge shown in Table 17, the combination of rice and koji are enzymatically treated with steamed brown rice and enzyme-enriched brown rice koji, and steamed brown rice and enzyme-enriched brown rice koji with saccharification using Association No. 701 yeast. We brewed sake by fermentation. In other words, after the saccharification and fermentation of the initially added moromi at 15 ° C for 5 days, add the rice and rice koji of the distillery, and after saccharification and fermentation at 15 ° C for 12 days
The liquid was separated into solid and liquid, and the squeezed liquid (sake) was subjected to general analysis and sensory evaluation.

Table 18 shows that sake using enzyme-enriched steamed brown rice and its koji has a higher umami content of total nitrogen and amino nitrogen and acidity than steamed brown rice and enzyme-enriched brown rice koji.
The sake became 1.4 times more concentrated. In addition, there was no peculiar smell of brown rice, and the juice yield was improved by 5% or more.

Sensory tests of these sakes were performed in the same manner as in Example 4.

From Table 19, sake using enzyme-enhanced steamed brown rice and its koji has a good aroma, no bad smell like brown rice bran,
Compared with steamed brown rice and enzyme-enhanced brown rice koji, the flavor and flavor were richer and received a higher overall rating.

Example 7 In a 0.02N alkaline liquid (caustic soda) at 20 ° C.
After immersion for an hour, it was further washed with water and immersed in water at 20 ° C. for 70 hours to obtain a steamed brown rice with an enzyme-enhanced treatment. 300 g of each of these was mixed with 300 g of well water, homogenized with a mixer, and then inoculated with 0.1% and lactic acid bacterium for yogurt based on the weight of the mixture of koji mold-derived enzyme agents (Coclase, manufactured by Sankyo Co., Ltd.). Then, saccharification and lactic acid fermentation were performed at 25 ° C for 24 hours to obtain a somewhat paste-like seasoning.

Enzyme-enhanced steamed brown rice use area is slightly viscous,
It had a refreshing acidity and slightly sweet taste, and became a seasoning having a sweet and sour yogurt-like aroma. On the other hand, the steamed brown rice use section has a scent-like smell of bran, which is inferior in quality. In addition, the seasoning of steamed brown rice with enzymatic fortification is suitable for drinking because of its refreshing flavor.

Example 8 In the same manner as in Example 5, enzymatically-enhanced brown rice was brewed, and shochu was brewed using enzyme-enriched brown rice koji. For the control, rice and koji made of 85% polished rice were used. Table 20 shows the charge ratios.

Fermentation was performed at 30 ° C. for 13 days. Table 21 shows the analytical values of the mash on the 13th day.

As shown in Table 21, the amino acids and the acidity are more than twice as high in the mash using the koji and the rice for the enzymatically enhanced brown rice as compared to the control. Next, these two aged mashes were distilled with a reduced pressure pot still to separate an intermediate section, and a sensory test was performed. Table 21 also shows the results of five panelists (5 points good → 1 point bad).

As shown in Table 21, in the sensory evaluation, the shochu using the enzyme-enhanced brown rice koji and the rice was evaluated as rich in aroma and excellent in taste.

Example 9 Rye and corn were immersed in a 0.2N alkaline solution (caustic soda) at 20 ° C. for 2 hours, and further washed with water for 22 hours.
The resultant was immersed in water at ℃ to obtain an enzyme-enhanced grain, which was drained and dried at 60 ° C. for 24 hours to obtain a dried alkali-treated grain having a water content of 10% or less.

Each of the alkali-treated grains was saccharified using an enzyme agent, and the saccharified liquid was fermented and distilled to prepare shochu.

 Table 22 shows the preparation and mixing of the saccharified solution of shochu.

As a preparation of sake brewer, 0.35 well water was added to 0.7
Was added, shochu yeast was inoculated, and shake-cultured at 30 ° C. for 36 hours. Add the obtained sake mother 0.7 to the saccharified solution 6.3, and add
And fermented for 5 days to prepare an aged mash. These enzyme-enriched, alkali-treated rye and corn mashes are richer in ester aroma and significantly reduce bad odors such as rye odor and corn odor derived from cereals compared to the ripened mash of each cereal that is not treated as a control. It had been.

The aged mash was distilled with a simple distillation machine, and the alcohol concentration of the obtained crude distillate was adjusted to 25% (v / v) to obtain a 25% shochu.

 Table 23 shows the component analysis values of shochu.

As shown in Table 23, shochu using enzyme-enriched, alkali-treated rye or corn contains a large amount of esters and higher alcohols, and further has no bad odor such as rye odor or corn odor derived from grains. was gotten.

〔The invention's effect〕

As described above, by using the enzyme-enhanced raw material of the present invention, compared with the case of a commonly used raw material, the yield is equal to or greater than that of the raw material, and further, there is no malodor peculiar to the grain derived from the raw material. Rich and flavorful liquors, seasonings, beverages or processed foods with a high acid content can be economically produced. In addition, the workability of the lees treatment can be improved.

In addition, by subjecting the raw material to alkali treatment according to the present invention, the digestibility of proteins and starch in the raw material is improved, and it is possible to remove the bran-like odor peculiar to the raw material and reduce the brown component and lipid content on the surface. In addition, the processing characteristics of the raw material can be improved without impairing the original nutritional value of the raw material. Further, it can be effectively used in foods and alcoholic beverages that require flavor and umami components.

Therefore, this method for producing alcoholic beverages or foods is a very useful production method.

Continuation of the front page (72) Inventor ▲ Yoshi ▼ Asako Hama 3-4-1, Seta, Otsu-shi, Shiga Prefecture Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Hiroyuki Izu 3--4, Seta, Otsu-shi, Shiga Prefecture No. 1 Inside Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Masahiro Uchida 3-4-1 Seta, Otsu City, Shiga Prefecture Takara Shuzo Co., Ltd. Central Research Laboratory (72) Inventor Takumi Takayama Seta 3 Otsu City, Shiga Prefecture No.4-1, Takara Shuzo Co., Ltd. Central Research Laboratory (56) References JP-A-58-43778 (JP, A) JP-A-54-143597 (JP, A) (58) Fields studied (Int. . ^7, DB name) C12G 1/00 - 3/14 A23L 1/10 - 1/105 C12C 1/00 - 13/10

Claims (2)

(57) [Claims] In a method for producing alcoholic beverages or foods containing a saccharification and / or fermentation step, at least a part of a raw material having an α-amylase producing ability is substantially germinated without adding an enzyme agent. Without performing at least water immersion treatment, α-amylase activity 0.1 DU /
g. A method for producing alcoholic beverages or foods, which is subjected to an enzyme-enhancing treatment so as to have an enzyme activity of at least g dry weight. 2. The method for producing liquor or food according to claim 1, wherein an alkali treatment is performed as a pretreatment in the enzymatic enrichment treatment step in the method according to claim 1.