JP5759872B2 - Production method of liquor - Google Patents

Description

  The present invention relates to a method for producing a liquor that has a high fermenting power and can impart a good bulge and flavor to bread.

Conventionally, a sake bread produced by adding, and fermenting, shaping, and baking a sake seed to bread dough has been manufactured. This sake bread is favored by consumers because it has a rich liquor-like flavor.
The liquor used for sake bread is usually produced by fermenting a mixture of rice bran and rice (in some cases, sake yeast may be added). However, such a liquor does not have sufficient fermenting power, and even when added to bread dough, the dough may not be dripped during production or may not be baked plumply. Furthermore, bread produced using such a liquor may have a smell, bitterness, and taste similar to soy sauce and miso, rather than the aroma of liquor.

  Techniques have been proposed for overcoming the drawbacks of the above-mentioned conventional sake bread. For example, Patent Document 1 describes breads characterized by blending a liquor using a koji containing a living black koji. However, this type of sake using black koji still does not have sufficient fermenting power, and may have a strange odor or a delicious taste when bread is produced. In addition, black candy may form black spores in the making process, which may greatly impair the appearance of bread. Patent Document 2 describes a method for producing a liquor for bread characterized by mixing wheat straw and a mixture of wheat or rice and wheat, adding sake yeast to the mixture and fermenting it. However, even with this technique, it is not possible to obtain a liquor with a sufficient fermenting ability, and there are cases in which an unusual taste or odor due to various bacteria is felt.

Japanese Patent No. 3701959 Japanese Patent No. 2534870

  An object of the present invention is to provide a kind of sake that has sufficient fermentative power without further adding yeast and can impart a good volume and a liquor-like flavor to bread.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor adjusted the liquid smoke obtained by mixing frozen rice bran and hot water to a temperature of 30 ° C. or lower, and then using steamed rice, rice, etc. It has been found that the liquor produced by charging has a good yeast fermenting power, and by using the liquor, breads having a good volume and a liquor-like flavor can be obtained. The present invention has been completed.

That is, the present invention adjusts the liquid smoke obtained by mixing frozen rice bran having a temperature of less than 0 ° C. and hot water having a temperature of 60 to 100 ° C. to a temperature of 30 ° C. or less, and then mixing with at least steamed rice and rice. The above-mentioned problems are solved by providing a method for producing a liquor characterized by:
Moreover, this invention solves the said subject by providing the breads manufactured using the liquor obtained by the said manufacturing method.

  The liquor produced according to the present invention has a high fermenting power, and the dough can be expanded well without further adding yeast, so that a high-volume bread can be produced by using the liquor. . In addition, breads produced using the liquor can exhibit a good liquor-like flavor.

  In the method for producing a liquor according to the present invention, first, a frozen koji and hot water are mixed to obtain a liquid smoke. The frozen salmon is frozen from ginger and frozen at a temperature lower than 0 ° C., but is preferably frozen at −10 ° C. or lower. As said hot water, the water normally used for cooking, such as tap water, ionic water, purified water, mineral water, should just be used, and the temperature should just be 60-100 degreeC, Preferably it is 80-100 degreeC.

The sputum used in the present invention is not particularly limited, but is preferably one containing Aspergillus oryzae , Aspergillus sojae, etc .; Aspergillus kawachii , Aspergillus shirousamii, etc. More preferred. Also preferably, the cocoons used in the present invention are substantially free of black cocoons (for example, Aspergillus awamori , Aspergillus saitoi, etc.), particularly viable bacteria thereof.

The frozen soot and hot water are mixed to obtain a liquid smoke. The mass ratio of the frozen cocoon and the hot water in the sap may be 1: 1 to 4, and is preferably 1: 2 to 3.
Next, the temperature of the obtained liquid smoke is adjusted to 30 ° C. or lower, preferably 5 to 20 ° C. Here, the temperature adjustment of the liquid smoke is completed within 180 seconds, more preferably within 60 seconds from the start of mixing. If too long time is taken for adjustment, the enzyme of the cocoon may be deactivated.
As means for adjusting the temperature of the liquid smoke, there are a method of cooling or heating from the outside, a method of cooling the liquid liquid by air or stirring, and a frozen liquid and hot water so that the liquid liquid reaches a predetermined temperature within a predetermined time. The method of adjusting the temperature and the mixing ratio in advance, or a combination thereof, and the like can be mentioned. Of these, the method of adjusting the temperature and the mixing ratio of the frozen straw and hot water in advance is simple and preferable. At this time, the temperature and mixing ratio of the frozen salmon and hot water can be appropriately determined by those skilled in the art in consideration of, for example, the ambient temperature and the state and amount of the frozen salmon used.

  Next, the liquor is charged using the liquid solution adjusted to the predetermined temperature. That is, the liquid smoke is mixed with materials such as rice, glutinous rice, wheat, barley, steamed rice, or a combination thereof. Preferably, the liquid smoke is mixed with at least steamed rice and rice. The mass ratio of the liquid smoke and the above material in this mixture may be 0.1 to 1.0, preferably 0.2 to 0.6 as the total amount of steamed rice and rice with respect to the liquid 1. . You may add water further as needed. Liquor can be obtained by fermenting the obtained mixture. What is necessary is just to perform the mixing of the said liquid smoke, steamed rice, rice, etc., and fermentation of the obtained mixture according to a normal procedure. For example, the mixture may be allowed to stand and ferment at a temperature of 10 to 25 ° C., preferably 15 to 20 ° C. for about 24 to 48 hours, preferably about 48 hours, and about 12 hours with stirring. . Fermentation is preferably performed in an environment capable of temperature control such as a fermentation room.

  If necessary, the liquor obtained by the above procedure may be used as the first kind, and the charge and fermentation may be repeated sequentially to produce the liquor. For example, when the fermentation of the first seed is completed, add the second seed by adding rice bran, water, steamed rice, etc. to a part or all of this first seed and ferment for about 24 hours with stirring every 12 hours. May be. Alternatively, the liquor can be produced by charging the third seed from the second seed that has been fermented in the same procedure and fermenting it, or by repeating the steps of further preparation and fermentation as appropriate.

Yeast may be further added to the mixture of the liquid smoke and the liquor material, but handling of the yeast is difficult (if mistaken, it will bring in bacteria). In the present invention, fermentation can be carried out with yeast brought together with the above-mentioned liquor seed materials and the like without adding yeast. When adding yeast, Saccharomyces cerevisiae is mentioned as a suitable example as a kind of yeast, However It does not specifically limit.

  The liquor produced by the method of the present invention can be used for producing bread. The breads that can be produced using the liquor produced by the method of the present invention is not particularly limited as long as it is obtained from a dough that has been produced using conventional liquor fermentation or yeast fermentation. . For example, the bread includes “Anpan”, the originator of bread with alcoholic beverages, French bread (Fissel, Batar, etc.), German bread (Kaiser Zenmel, rye bread, etc.), Bread (British bread, etc.), Rich bread (Butter) Rolls, Danish, etc.), Italian bread (Focaccia, Panettone, etc.), Belgian bread (Waffle, etc.), Middle Eastern bread (Nan, Pita bread etc.), etc .; Cake, steamed bread, pizza and the like. The breads may be baked with ingredients such as sweet bread and prepared bread. In addition to red bean koji used in anpan, the ingredients include bean koji such as white koji and uguisu kaki, jam, cream, chocolate, sauces, fish, vegetables, fruits, etc. For example, various materials that are usually used can be used.

What is necessary is just to manufacture the said breads in accordance with the manufacturing method of normal breads except adding the liquor produced by the method of this invention instead of the conventional liquor and yeast to dough. For example, the breads can be produced by kneading, fermenting, shaping and baking the dough to which the liquor of the present invention is added according to a normal production method.
Furthermore, the liquor produced by the method of the present invention is not limited to the breads described above, and can be applied to any food using baker's yeast.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

Production Examples 1-6
Frozen koji was prepared by freezing koji by Aspergillus oryzae and stored frozen at −20 ° C. until use. 20 g of this frozen koji and 50 g of 90 ° C. water were mixed, the temperature was adjusted, and the koji solution described in Table 1 was prepared. 70 parts by mass of this liquid smoke was mixed with 5 parts by mass of steamed rice and 25 parts by mass of rice and fermented at 18 ° C. for 48 hours to produce the first kind of sake.

Test example 1
As most species Production Example 1-6, this yellow koji molds (A. oryzae) by koji, steamed rice, rice, was produced double-dip species is further added fermented water. In the same procedure, No. 3 and No. 4 were produced, and No. 4 was mixed with the ingredients shown in Table 2 to produce bread.
About the manufactured bread, the appearance, the inner phase, the texture and the flavor were evaluated according to the criteria of Table 3 using a panel of 10 people, and the average value was obtained.

The results are shown in Table 4. It was shown that bread obtained using the sake seed produced by adjusting the temperature of the liquid smoke to 30 ° C. or lower had good appearance, internal phase, texture and flavor, and was well fermented.

Test example 2
20 g of sputum with frozen persimmon ( Aspergillus oryzae ) set to the temperature shown in Table 5 and 50 g of water were mixed to adjust the temperature to prepare a 20 ° C. liquid. The first seed was produced in the same procedure as in Production Example 1 using this liquid smoke. Second, third, and fourth seeds were produced in the same procedure as in Test Example 1, bread was produced from the obtained fourth seed, and the flavor was evaluated. The results are shown in Table 5.

Test example 3
A frozen solution of -20 ° C. ( Aspergillus oryzae ) and water of 90 ° C. were mixed at a ratio shown in Table 6 to prepare a solution at a temperature of 20 ° C. Liquor was produced in the same procedure as in Production Example 1 using this liquid smoke. Using the obtained liquor as the first kind, producing the second kind, the third kind, the fourth kind in the same procedure as in Test Example 1, producing the bread from the obtained fourth kind, the appearance, The internal phase, texture and flavor were evaluated. The results are shown in Table 6.

Test example 4
A liquor was prepared by the same procedure as in Production Example 4 except that Aspergillus sojae or Aspergillus kawachii was used instead of Aspergillus oryzae . The second kind, the third kind, and the fourth kind were produced in the same procedure as in Test Example 1, using the obtained liquor as the first kind. Note that A. oryzae was used in the same manner as in Test Example 1 as the soot added to the second to fourth seeds. Bread was produced from the obtained No. 4 seed in the same procedure as in Test Example 1, and its appearance, internal phase, texture and flavor were evaluated. The results are shown in Table 7. Table 7 shows the results of Production Example 4 again.

Claims (5)

  A bran liquid obtained by mixing frozen rice bran having a temperature of less than 0 ° C. and hot water having a temperature of 60 to 100 ° C. is adjusted to a temperature of 30 ° C. or less, and then mixed with at least steamed rice and rice. A method for producing sake.   The method according to claim 1, wherein the temperature of the frozen straw is −10 ° C. or lower and the temperature of the hot water is 80 to 100 ° C.   The method according to claim 1 or 2, wherein a mass ratio of the frozen straw to the hot water is 1: 1 to 4. The method according to any one of claims 1 to 3, wherein the cocoon comprises Aspergillus oryzae or Aspergillus sojae .   The breads manufactured using the liquor obtained by the method of any one of Claims 1-4.