JP4204171B2 - 粳米 麹, its manufacturing method and use - Google Patents

Description

【００１６】
精米歩合９０％の粳米を使用し、粳米麹▲１▼、▲２▼及び粳米麹▲５▼の焙炒処理は２４０℃、７０秒間、実験例１で使用した熱風発生機を用いて行った。粳米麹▲３▼の乾燥は、４０℃で１７時間行った。次に、表１に示した水分になるまでそれぞれ加水後、粳米麹▲１▼、▲２▼、▲３▼及び▲４▼については６０分間、１００℃で常圧蒸きょうした。これらすべてに種付け（黄麹菌を使用）を行い、常法に従って製麹し、粳米麹を得た。出麹後、約３時間枯らした後、米麹の分析に供した。第４回改正国税庁所定分析法注解（１９９３）に従って分析した粳米麹の分析値を表２に示す。更に、これらの粳米麹１０ｇに対して水５０ｍｌを混合し、５５℃、２４時間の自己消化試験を行った結果を表３に示す。
【００１７】
【表２】

【００１８】
表２から分かるように得られた粳米麹▲１▼〜▲５▼は粳米麹として有用な酵素力価を有しており、特にみりん用として十分な酵素力価であった。しかし、粳米麹▲５▼は製麹中に破砕が進行し易く、操作が困難であった。それに対して粳米麹▲１▼（本発明品）及び粳米麹▲２▼（本発明品）は製麹中に破砕が進行し難く、操作も容易であった。
【００１９】
【表３】

【００２０】
可溶化率は、下記の式（数１）で算出される数値を意味する〔但し、乾燥重量ｇ：１０５℃、２４時間後の重量である。〕。
（数１）
可溶化率（％）＝｛１−（自己消化後の残渣の乾燥重量ｇ／ 麹の乾燥重量ｇ）｝×１００
【００２１】
表２及び表３に示されるように、粳米麹▲１▼（本発明品）及び粳米麹▲５▼は引き込み時の粳米水分が同程度であるにもかかわらず、粳米麹▲１▼（本発明品）は粳米麹▲５▼より可溶化率が約３１％高かった。また、粳米麹▲５▼は粳米麹▲４▼よりも引き込み時の粳米水分が約９％高いにもかかわらず、可溶化率が約２３％低かった。このことから、粳米麹の可溶化率を高めるためには、単に引き込み時の粳米の水分を高めるだけでは駄目であり、焙炒処理、加水後に蒸きょうするのが望ましいことがわかる。一方、粳米麹▲２▼（本発明品）及び粳米麹▲３▼は引き込み時の粳米水分が同程度であるにもかかわらず、粳米麹▲２▼（本発明品）は粳米麹▲３▼よりも可溶化率が高かった。すなわち、蒸米の水分を高めることは粳米麹▲３▼の乾燥法でも可能であるが、同じ水分の粳米で製麹した場合、得られた粳米麹の可溶化率は焙炒処理、加水及び蒸きょうを施したものの方が優れていることがわかる。以上より、可溶化率が７７％ｗ／ｗ以上、更に好ましくは８０％ｗ／ｗ以上という溶けの良い粳米麹を得るには、粳米を焙炒処理、加水更に蒸きょうするのが良いと言える。
【００２２】
次に、焙炒処理、加水、蒸きょう後の引き込み時の粳蒸米の水分と得られた粳米麹の性能について以下の実験例３で詳しく述べる。
（実験例３）精米歩合９０％の粳米を使用し、焙炒処理は２４０℃、７０秒間、実験例１で使用した熱風発生機を用いて行った。この焙炒処理粳米に対して▲１▼３０、▲２▼３５、▲３▼４０、及び▲４▼４５％ｗ／ｗの水分になるまでそれぞれ加水した後、６０分間、１００℃で常圧蒸きょうして粳蒸米を得た。これらすべての粳蒸米にみりん用もやし（黄麹菌を使用）を種付けし、常法に従って製麹して粳米麹を得た。出麹後、約３時間枯らした後、米麹の分析に供した。第４回改正国税庁所定分析法注解（１９９３）に従って分析した粳米麹の分析結果を表４に示す。更に、これらの粳米麹１０ｇに対して水５０ｍｌを混合し、５５℃、２４時間の自己消化試験を行った結果を表５に示す。
【００２３】
【表４】

【００２４】
粳米麹▲１▼、▲２▼、及び▲３▼は製麹中及び製麹後の操作性に優れ、製麹適性が良かった。また、表４に示すように、酵素活性及び菌体量も飲食品用の麹として十分なものであった。一方、粳米麹▲４▼は製麹中に粘性が高くなり、製麹中及び製麹後の操作性が悪かったので分析を行わなかった。
【００２５】
【表５】

【００２６】
可溶化率は、実験例２に示されている式（数１）で算出される数値を意味する。
【００２７】
表４及び表５から明らかなように、本発明の粳米麹は引き込み時の粳蒸米の水分が高い程、可溶化率が高くなり、特に引き込み時の粳蒸米の水分３８％ｗ／ｗ（粳米麹▲２▼）及び４２％ｗ／ｗ（粳米麹▲３▼）では粳米麹の可溶化率が８０％ｗ／ｗ以上になっている。
【００２８】
以上、実験例２及び実験例３の結果から、引き込み時の粳蒸米の水分が３６％ｗ／ｗ以上４６％ｗ／ｗ未満、更に好ましくは、３８％ｗ／ｗ以上４６％ｗ／ｗ未満であれば粳米麹の可溶化率が高く、しかも製麹中及び製麹後の操作性に優れた粳米麹を得ることができる。
【００２９】
本発明における蒸米の水分とは、引き込み時の粳蒸米の水分である。
【００３０】
引き込み時の粳蒸米の水分調整方法は任意であり、加水時期、加水量に、特に限定はない。例えば、引き込み前の粳蒸米に加水を行い前記の水分になるように調整することができる。
【００３１】
本発明の粳米麹は、醸造工程中での溶けも良いので、製品としての歩留まりが向上する。
【００３２】
本発明の粳米麹を使用する飲食品の種類としては、通常、米麹を使用して製造される飲食品であれば特に限定されないが、みりん、清酒、本直し、赤酒、味噌、酢及び発酵調味料等の醸造物が挙げられ、更に、甘酒、粕漬け、漬物、菓子類、米飯類及び水畜産加工品等が特に好適な対象となる。更に、麹自身を乾燥、凍結させたものや、自己消化させた液及びこの消化液を乾燥したものも本発明の飲食品である。
【００３３】
【実施例】
以下、実施例によって本発明を更に具体的に説明するが、本発明がこれらの実施例に限定されるものではない。
【００３４】
実施例１（粳米麹の製麹）
精米歩合９０％の粳米２，０００ｇを２４０℃で７０秒間、実験例１で使用した熱風発生機を用いて焙炒処理を行い、続いて加水、蒸きょう（１００℃常圧６０分間）、冷却して得た水分３８％ｗ／ｗの粳蒸米にみりん用黄麹菌の種付けを行い、常法に従って製麹して粳米麹を得た（本発明品）。また、同じ粳米２，０００ｇを水温１２℃の水で洗米し、３０分間浸漬後、３時間水切りを行い、蒸きょう、冷却後、水分３２％ｗ／ｗの粳米にみりん用黄麹菌の種付けを行い、常法に従って製麹して粳米麹を得た（対照品）。得られた粳米麹を第４回改正国税庁所定分析法注解（１９９３）に従って分析した分析値を表６に示す。
【００３５】
【表６】

【００３６】
可溶化率は、実験例２に示されている式（数１）で算出される数値を意味する。
【００３７】
本発明品は、麹菌の菌糸が米粒の表面全体に繁殖して破精廻りが良く、菌糸は米粒の内部まで破精込んでおり、対照品と比較して優れていた。更に、表６からも明らかなように、本発明品は対照品よりも酸性プロテアーゼ活性、α−アミラーゼ活性及び可溶化率が高い優れた粳米麹となっていた。
【００３８】
実施例２（みりんの試醸）
実施例１の粳米麹（本発明品）及び通常の粳米麹（対照品）を使用して、表７の仕込み配合に従ってみりんを試醸した。
【００３９】
【表７】

【００４０】
醪は３０℃で４０日間熟成させた。熟成終了後、上槽した時の液収量及び得られたみりんの分析値を表８に示す。分析方法は実施例１と同様に行った。更に、官能検査を行った結果を表９に示す。
【００４１】
【表８】

【００４２】
【表９】

【００４３】
（＊）０点；香りが良くない〜３点；香りが重厚で高級みりんらしい。
（＊＊）０点；味が良くない〜３点；味が濃厚でふくらみがあり高級みりんらしい。
（＊＊＊）０点；風味が良くない〜３点；風味が良く、バランスがとれている。
上記表９の数値は、パネラー５人の合計点である。
【００４４】
表８及び表９に示すように、本発明品の粳米麹を用いたみりんは対照品の粳米麹を用いたみりんよりもアミノ態窒素及び全窒素含量が高く、官能検査においても味が濃厚で、上品な甘味を有し、バランスがとれているという評価を得ており、更に上槽液収量も上回る優れたものであった。
【００４５】
実施例３（清酒の試醸）
実施例１の粳米麹（本発明品）又は通常の粳米麹（対照品）を使用して、表１０の仕込み配合にしたがって清酒を試醸した。掛米は、精白歩合７５％の粳白米を用いて、常法に従って蒸きょう（１００℃常圧、６０分間）したものを用いた。
【００４６】
【表１０】

【００４７】
醪は１５℃で２１日間熟成させた。熟成終了後、上槽した時の液収量及び得られた清酒の分析値を表１１に示す。分析方法は実施例１と同様に行った。更に、官能検査を行った結果を表１２に示す。
【００４８】
【表１１】

【００４９】
表１１に示すように本発明品は、対照品に比べて上槽液収量が優れているものであった。
【００５０】
【表１２】

【００５１】
（＊）０点；香りが良くない〜３点；香りが良い。
（＊＊）０点；味が良くない〜３点；味が良い。
（＊＊＊）０点；風味が良くない〜３点；風味が良く、バランスがとれている。上記表１２の数値は、パネラー５人の合計点である。
【００５２】
本発明品の粳米麹を用いた清酒は対照品の粳米麹を用いた清酒と比較して香、味共に優れており、バランスのとれた上槽液収量が多い清酒であった。
【００５３】
【発明の効果】
このように、本発明の粳米麹は、粳米を順次焙炒処理、加水、蒸きょうを施して、特定の水分含有率をもつ蒸米を得た後、該蒸米を製麹することによって得られる粳米麹であり、この粳米麹は原料の利用率が高くて経済的であり、この粳米麹を用いると風味豊かな高品質な収量の優れたみりん又は清酒を得ることができる。
【図面の簡単な説明】
【図１】加水による粳米水分の変化を示す図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a glutinous rice bran obtained by sequentially roasting, adding and steaming glutinous rice, and then producing the same, and a food and drink using the glutinous rice bran.
[0002]
[Prior art]
Rice bran is an essential ingredient for the production of alcoholic beverages such as sake, mirin and miso, and brewing seasonings, and when mixed with other food ingredients and brewed and / or aged, it produces a very complex and desirable flavor. In addition, rice bran itself has a flavor that cannot be produced with chemical seasonings or fragrances alone, so rice bran is widely used outside of the brewing field as a high-quality food material. .
In general, as a method for producing rice bran, a method is known in which rice bran is appropriately polished, washed, soaked as necessary, drained, steamed, allowed to cool, and seeded to make a koji [ Encyclopedia of ingredients and spices ", issued July 15, 1991, publisher Asakura Publishing, page 309]. Furthermore, a method (Japanese Patent No. 2645339) is also known in which brown rice is subjected to roasting treatment instead of steaming after milling, washing, and soaking. However, the conventional method has a low solubilization rate of glutinous rice, which is still insufficient in terms of mycelium infiltration, solubility during self-digestion, flavor, and the like. There is no current situation.
[0003]
[Problems to be solved by the invention]
Despite the strong demand for quality and economical rice bran rice, no satisfactory policy has yet been found. The present invention has been made in view of the current situation, and provides a high quality, high-quality rice bran rice cake having a high solubilization rate during self-digestion, and a flavorful food and drink produced using the rice bran rice cake. For the purpose.
[0004]
[Means for Solving the Problems]
Outline of the present invention, the first invention of the present invention is a conventional method in which steamed rice having a water content of 36% w / w or more and less than 46% w / w obtained by sequentially roasting, hydrolyzing and steaming sticky rice The second invention relates to the method for producing the glutinous rice bran of the first invention, and the third invention is a flavor produced using the glutinous rice bran of the first invention. About rich mirin or sake .
[0005]
The present inventors diligently studied about a method for producing glutinous rice bran and a method for using the obtained glutinous rice bran. As a result, after the roasted rice is roasted, it is hydrolyzed and steamed to obtain steamed rice with a specific moisture content. The solubilization rate is high, and it has been found that a flavorful mirin or sake can be obtained by using this glutinous rice bran, and the present invention has been completed.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be specifically described.
First, glutinous rice in the present invention refers to rice belonging to so-called varieties. The brown rice may be either brown rice or polished rice. The shape of the glutinous rice may be any shape such as round rice or crushed rice, but round rice is more preferable in consideration of the yield and operability of rice in the roasting process and the koji making process. The rice milling rate may be set as appropriate depending on the purpose of use of the obtained koji, and is not particularly limited, but is generally within the range of 30 to 95% w / w, preferably 75 to 90% w / w. . Moreover, what is necessary is just to set the time of water addition of sticky rice suitably, but when the operativity in a subsequent koji making process is taken into consideration, it is preferable to carry out after a roasting process.
[0007]
(Roasting process)
In the present invention, a roasting process is first performed as a processing method before koji making koji. The roasting treatment in the present invention is not particularly limited to this, although the glutinous rice may be flowed with hot air, or the glutinous rice may be uniformly irradiated with stirring heat while rotating the heat radiation container. Either a batch method or a continuous method can be employed. However, continuous methods are preferred for the purpose of increasing stable quality and throughput. Heating during the roasting process can use a heat source such as gas, electricity and oil, and it is sufficient that a constant temperature can be supplied to the rice during the roasting process, but gas is generally used as the heat source. Moreover, you may irradiate far infrared rays using a ceramic heat radiator for a heat source.
As the roasting treatment conditions, the temperature is in the range of 100 to 400 ° C., and the time is suitably several seconds to tens of minutes, but treatment at 150 ° C. to 300 ° C. is more preferable. For example, when roasting is performed at a relatively low temperature over time (eg, 240 ° C., 70 seconds), the roasted rice is more difficult to break. However, if the roasting process is continued for a long time even at a low temperature, a burnt odor or the like is generated. For example, when the roasting process temperature is 200 ° C., the roasting process time is preferably about several seconds to 5 minutes, but not limited thereto. Conditions can be set as appropriate depending on the type of rice. Further, if the roasted rice is left as it is at a high temperature, it becomes a raw material rice having a quality different from that of the target rice due to the influence of residual heat. Therefore, it is desirable to take a cooling step such as air cooling if necessary. By this roasting process, the glutinous rice is subjected to heat denaturation, and the glutinous rice tissue becomes porous, which improves the breakage of cocoon fungi during kneading. That is, the roasting process is a process that forms the basis of the koji making method of the present invention.
[0008]
(Hydrolysis step)
Next, the hydration step may be performed as usual. As a hydration method, for example, a method of immersing and pulling up until it becomes necessary water in a dip tank, or a method of adding water to a drum type rotary tank containing raw rice and adding water while rotating the tank There is a method of watering and watering, or a method of re-drying after water addition, but not limited thereto. Further, the water temperature at the time of hydration is not particularly limited, but when it is desired to add water to roasted processed rice in a short time, it is at a high temperature (40-50 ° C.), and when it is desired to add water over a relatively long time, it is at a low temperature (10-10). (20 ° C.). The time for adding water is not particularly limited, as long as the raw rice can absorb moisture uniformly.
[0009]
Here, it will be described in detail in Experimental Example 1 below that the water-absorbing property of the roasted rice cake is greatly improved by the porous structure of the roasted rice rice being roasted.
(Experimental Example 1) After commercial rice bran rice (Nipponbare) was polished to 90% of the polished rice ratio, it was roasted at 240 ° C. for 70 seconds using a hot air generator [Takenet Seisakusho, TSK-60 type]. Thereafter, the weight of rice when water was absorbed for 0 to 270 minutes was measured, and the water content was calculated. FIG. 1 shows the change in the moisture of the glutinous rice due to the addition of water. The horizontal axis in FIG. 1 is the immersion time (minutes), the vertical axis is the moisture (% w / w) of the roasted rice after hydration, and the line connected by the square is when roasted rice is used. The line connected with a triangle represents the case where non-roasted non-roasted rice is used.
[0010]
From the results shown in FIG. 1, when glutinous rice having a water content of 14% w / w and a polished rice ratio of 90% was immersed in water, the water content was 35% w / w. On the other hand, when the same glutinous rice was roasted at 240 ° C. for 120 seconds, it was possible to absorb water up to a moisture content of 63% w / w.
[0011]
Considering the solubility of the finished rice bran, it is advantageous to increase the moisture of the rice before pulling so as not to affect the physical properties and operability of the rice bran. In that regard, the roasted rice that has been roasted can be expanded in the moisture setting range compared to non-roasted roasted rice.
[0012]
(Steaming process)
In the present invention, the roasted processed rice is steamed after being added. Although it is this steaming process, it becomes possible to raise the utilization rate of glutinous rice bran by raising the gelatinization rate of the starch in the glutinous rice after roasting processing, and promoting alpha production. Steaming may be carried out in accordance with a conventional method using a kojiki or pressurized continuous steaming apparatus, and may be performed with saturated and / or unsaturated steam under normal pressure or under pressure, and is not particularly limited. For example, it may be steamed at 100 ° C. and normal pressure for 60 minutes.
[0013]
(Steel making process)
Next, although it is a koji making process, it is common to culture for about 46 hours at 30 to 40 ° C. with a relative humidity of 90% or more after inoculating seed bean sprouts on steamed rice according to a conventional method. Is not to be done. The seed bean sprouts used are not particularly limited as long as they can be used in foods. In general, Aspergillus fungi (mainly yellow koji mold, black koji mold and white koji mold), spider mold, mold fungus, and koji mold etc. Can be used.
[0014]
It will be described in detail in Experimental Example 2 below that the roasting treatment greatly improves the solubility of the sticky rice.
(Experimental example 2) Koji making was carried out in accordance with the koji making process of koji rice koji shown in Table 1.
[0015]
[Table 1]

[0016]
Using roasted rice with a rice polishing ratio of 90%, roasting of glutinous rice cakes (1), (2) and (5) was performed at 240 ° C. for 70 seconds using the hot air generator used in Experimental Example 1. . The dried rice cake (3) was dried at 40 ° C. for 17 hours. Next, water was added until the moisture shown in Table 1 was reached, and then steamed rice bran (1), (2), (3) and (4) were steamed at 100 ° C. for 60 minutes. All of these were seeded (using yellow koji mold) and koji-molded according to a conventional method to obtain a koji rice bran. After brewing, it was withered for about 3 hours and then subjected to rice bran analysis. Table 2 shows the analysis values of the rice bran rice analyzed in accordance with the 4th revision of the National Tax Agency's Comment on Analytical Methods (1993). Furthermore, Table 3 shows the results of mixing 50 g of water with 10 g of these glutinous rice bran and conducting a self-digestion test at 55 ° C. for 24 hours.
[0017]
[Table 2]

[0018]
As can be seen from Table 2, the glutinous rice bran (1) to (5) obtained had enzyme titers useful as glutinous rice bran, and were particularly sufficient for mirin. However, the rice bran (5) was apt to be crushed during the kneading, and was difficult to operate. On the other hand, 粳米 麹 (1) (product of the present invention) and 粳米 麹 (2) (product of the present invention) were not easily crushed during the kneading and were easy to operate.
[0019]
[Table 3]

[0020]
The solubilization rate means a numerical value calculated by the following formula (Formula 1) [However, dry weight g: 105 ° C., weight after 24 hours. ].
(Equation 1)
Solubilization rate (%) = {1- (dry weight g of residue after self-digestion / dry weight g of koji)} × 100
[0021]
As shown in Tables 2 and 3, 粳米 麹 ▲ 1 ▼ (product of the present invention) and 粳米 麹 ▲ 5 ▼ Invention product) had a solubilization rate of about 31% higher than that of 粳米 粳 5. In addition, glutinous rice bran (5) had a solubilization rate of about 23% lower than glutinous rice bran (4), although the glutinous rice water at the time of drawing was about 9% higher. From this, it can be seen that in order to increase the solubilization rate of the glutinous rice bran, it is not sufficient to simply increase the water content of the glutinous rice at the time of drawing, and it is desirable to steam after roasting and adding water. On the other hand, 粳米 麹 ▲ 2 ▼ (product of the present invention) and 粳米 麹 麹 (3) are 粳米 粳 ▲ 2 ▼ (product of the present invention) are 粳米 麹 ▲ 3 ▼ The solubilization rate was higher. In other words, the moisture content of steamed rice can be increased by the drying method of glutinous rice bran (3). It turns out that what gave today is superior. From the above, it can be said that in order to obtain a well-melted rice bran rice having a solubilization rate of 77% w / w or more, more preferably 80% w / w or more, it is better to roast the rice bran, add water and steam it. .
[0022]
Next, the moisture content of the fumigated rice and the performance of the obtained boiled rice bran at the time of drawing after roasting, water addition and steaming will be described in detail in Experimental Example 3 below.
(Experimental example 3) Using 90% polished rice, the roasting process was performed at 240 ° C for 70 seconds using the hot air generator used in Experimental example 1. Water was added to the roasted and treated roasted rice until it became moisture of (1) 30, (2) 35, (3) 40, and (4) 45% w / w, and then at 100 ° C. for 60 minutes at normal pressure. Steamed to obtain fumigated rice. All of these fumigated rice was seeded with mirin sprouts (using yellow koji mold) and kneaded in accordance with a conventional method to obtain a koji rice bran. After brewing, it was withered for about 3 hours and then subjected to rice bran analysis. Table 4 shows the results of the analysis of 粳米 麹 analyzed in accordance with the 4th revision of the NTA's Prescription Analysis Method (1993). Furthermore, Table 5 shows the results of mixing 50 g of water with 10 g of these rice bran and conducting a self-digestion test at 55 ° C. for 24 hours.
[0023]
[Table 4]

[0024]
粳米 麹 (1), (2), and (3) were excellent in operability during and after slag making and good in slag making. In addition, as shown in Table 4, the enzyme activity and the amount of bacterial cells were sufficient as food and drink. On the other hand, rice bran (4) was not analyzed because the viscosity became high during koji making and the operability during and after koji making was poor.
[0025]
[Table 5]

[0026]
The solubilization rate means a numerical value calculated by the equation (Equation 1) shown in Experimental Example 2.
[0027]
As is clear from Tables 4 and 5, the higher the moisture content of the fumigated rice at the time of drawing, the higher the solubilization rate, and the moisture content of the fumigated rice at the time of drawing in is 38% w / w. In 麹 (2)) and 42% w / w (粳米 麹 ③), the solubilization rate of 粳米 麹 is 80% w / w or more.
[0028]
As mentioned above, from the results of Experimental Example 2 and Experimental Example 3, the moisture of the fumigated rice at the time of drawing is 36% w / w or more and less than 46% w / w, more preferably 38% w / w or more and less than 46% w / w If so, it is possible to obtain a glutinous rice bran having a high solubilization rate of the glutinous rice bran and excellent operability during and after the brewing.
[0029]
The moisture of steamed rice in the present invention is the moisture of fumigated rice at the time of drawing.
[0030]
The moisture adjustment method of the fumigation rice at the time of drawing-in is arbitrary, and there is no limitation in particular in a hydration time and a hydration amount. For example, it can adjust so that it may become the said water | moisture content by adding water to the fumigation rice before drawing.
[0031]
Since the glutinous rice bran of the present invention can be melted during the brewing process, the yield as a product is improved.
[0032]
The type of food or drink that uses the rice bran koji of the present invention is not particularly limited as long as it is usually a food or drink manufactured using rice koji, but mirin, sake, reconstitution, red sake, miso, vinegar and Examples include brewed products such as fermented seasonings, and amazake, pickled cucumbers, pickles, confectionery, cooked rice, processed fishery products and the like are particularly suitable targets. Furthermore, what dried and frozen persimmon itself, the self-digested liquid, and the thing which dried this digested liquid are food-drinks of this invention.
[0033]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.
[0034]
Example 1 (Steel rice koji making)
2,000 g of 90% polished rice is roasted at 240 ° C for 70 seconds using the hot air generator used in Experimental Example 1, followed by water addition, steaming (100 ° C normal pressure 60 minutes), cooling Then, the koji mold for mirin was seeded on the fumigated rice having a water content of 38% w / w, and koji rice koji was obtained according to a conventional method (the product of the present invention). Also, 2,000 g of the same glutinous rice is washed with water at a water temperature of 12 ° C., soaked for 30 minutes, drained for 3 hours, steamed and cooled, and then seeded with koji mold for mirin on glutinous rice with 32% w / w moisture. The rice was kneaded according to a conventional method to obtain a rice bran rice (control product). Table 6 shows analysis values obtained by analyzing the obtained rice bran rice cake according to the 4th revision of the NTA's comment on the prescribed analysis method (1993).
[0035]
[Table 6]

[0036]
The solubilization rate means a numerical value calculated by the equation (Equation 1) shown in Experimental Example 2.
[0037]
In the product of the present invention, the mycelium of Aspergillus was propagated on the whole surface of the rice grain and was well broken, and the mycelium was broken up to the inside of the rice grain, which was superior to the control product. Further, as apparent from Table 6, the product of the present invention was an excellent rice bran having higher acid protease activity, α-amylase activity and solubilization rate than the control product.
[0038]
Example 2 (Mirin brew)
Using the glutinous rice bran (product of the present invention) of Example 1 and the regular glutinous rice bran (control product), mirin was brewed according to the formulation shown in Table 7.
[0039]
[Table 7]

[0040]
The straw was aged at 30 ° C. for 40 days. Table 8 shows the liquid yield and the analytical value of the obtained mirin when the upper tank is placed after completion of aging. The analysis method was the same as in Example 1. Further, Table 9 shows the results of the sensory test.
[0041]
[Table 8]

[0042]
[Table 9]

[0043]
(*) 0 points; fragrance is not good ~ 3 points;
(**) 0 points; taste is not good ~ 3 points; taste is rich, bulging and seems to be high-quality mirin.
(***) 0 points; flavor is not good ~ 3 points; flavor is good and balanced.
The numerical values in Table 9 above are the total points of five panelists.
[0044]
As shown in Table 8 and Table 9, the mirin using the glutinous rice bran of the present invention has higher amino nitrogen and total nitrogen content than the mirin using the control glutinous rice bran, and the sensory test also has a rich taste. It has an elegant sweetness and has been evaluated as being well-balanced, and it is also superior in yield to the upper tank liquid.
[0045]
Example 3 (Sake Brewing)
Sake was brewed according to the recipe shown in Table 10 using the rice bran koji (invention product) of Example 1 or ordinary rice koji koji (control product). Kake rice was steamed (100 ° C., normal pressure, 60 minutes) using rice bran rice with a milling ratio of 75% according to a conventional method.
[0046]
[Table 10]

[0047]
The straw was aged at 15 ° C. for 21 days. Table 11 shows the liquid yield and the analytical value of the sake obtained when the upper tank is placed after completion of aging. The analysis method was the same as in Example 1. Further, Table 12 shows the results of the sensory test.
[0048]
[Table 11]

[0049]
As shown in Table 11, the product of the present invention was superior in the yield of the upper tank liquid compared to the control product.
[0050]
[Table 12]

[0051]
(*) 0 point; fragrance is not good ~ 3 points; fragrance is good.
(**) 0 points; taste is not good ~ 3 points; taste is good.
(***) 0 points; flavor is not good ~ 3 points; flavor is good and balanced. The numerical values in Table 12 above are the total points of five panelists.
[0052]
The sake using the glutinous rice bran of the present invention was superior in flavor and taste as compared to the sake using the glutinous rice bran of the control product, and was a well-balanced sake with a high yield in the upper tank liquid.
[0053]
【The invention's effect】
As described above, the glutinous rice bran of the present invention is obtained by subjecting the glutinous rice to roasting treatment, water addition, and steaming to obtain steamed rice having a specific water content , and then kneading the steamed rice. This glutinous rice bran has a high utilization rate of raw materials and is economical, and when this glutinous rice bran is used, it is possible to obtain a flavored, high quality, high yielded mirin or sake .
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a diagram showing a change in moisture of glutinous rice due to water.

Claims (4)

A roasted rice bran obtained by subjecting steamed rice having a water content of 36% w / w to less than 46% w / w after roasting treatment of the roasted rice by a conventional method. 5 parts of water was added to the non-glutinous rice koji part, when for 24 hours autolysis at 55 ° C., non-glutinous rice koji according to claim 1, wherein the solubilization rate of the solids is 77% w / w or more. A method for producing glutinous rice bran, characterized in that, after roasting the glutinous rice, steamed rice having a water content of 36% w / w or more and less than 46% w / w is obtained by conventional methods. . Mirin or sake made by using the rice bran according to claim 1 or 2 .

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