JP5806593B2 - 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. In addition, bread produced using such a liquor may have a smell, bitterness, and taste similar to soy sauce and miso, rather than the aroma of sake.

  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 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, when adding sake seed, in a mixture of koji, water, steamed rice, rice, etc., the pH after mixing for 5 minutes is 4.5. By adjusting to ~ 5.0, the produced liquor can have a good yeast fermenting power, and by using the liquor, breads having a good volume and a liquor-like flavor can be obtained. As a result, the present invention was completed.

That is, this invention provides the manufacturing method of the liquor characterized by adjusting the pH after mixing for 5 minutes to 4.5-5.0 in the mixture which mixed water, steamed rice, and rice at least. Thus, the above-described problems are solved.
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.

Examples of the form of koji used in the method for producing a liquor of the present invention include ginger, dried koji, and frozen koji, and are not particularly limited. The type of the koji is not particularly limited, but it is preferable to use a mixture of koji molds caused by yellow koji mold and koji molds.
The yellow-green koji mold, Aspergillus oryzae, Aspergillus sojae and the like, as a white koji mold, Aspergillus kawachii, Aspergillus shirousamii and the like, and these, preferred yellow koji molds are Aspergillus oryzae, a preferred white koji mold is Aspergillus kawachii . Therefore, a more preferable cocoon used in the method of the present invention is a cocoon mixed with cocoons produced by Aspergillus oryzae and cocoons produced by Aspergillus kawachii .
The koji used in the method of the present invention may contain koji molds other than the yellow koji mold and the white koji mold, but preferably black koji (for example, Aspergillus awamori , Aspergillus saitoi, etc.), particularly its Fungus is substantially not contained.

  In the method of the present invention, a mixture is obtained by mixing water and charged materials such as rice, glutinous rice, wheat, barley, steamed them, or combinations thereof in the rice bran. Preferably, at least water, steamed rice and rice are mixed into the rice bran to obtain a mixture. The said mixing should just be performed in the procedure similar to the mixing of materials, such as rice bran and rice, in the preparation of normal liquor types. The mass ratio of rice bran, water, steamed rice, rice, etc. in this mixture is 1: 0.5-4: 1-4, preferably 1: 2-3: What is necessary is just 1.5-2.5.

In the method of the present invention, the pH of the mixture obtained above is 4.5 to 5.0, preferably 4.5 to 5 minutes after mixing, more specifically 5 minutes after finishing mixing. Adjust to the range of 4.8. The pH can be measured by a method such as a glass electrode method.
The pH can be adjusted, for example, by adjusting the kind and amount of soot added to the mixture or the mass mixing ratio of soot. For example, when using a koji mold with a koji mold and a koji mold with a white koji mold, the mass ratio of koji mold with a koji mold and koji mold with a koji mold in the koji mixture is preferably in the range of 30:70 to 70:30, preferably 40:60. By setting the ratio in the range of ˜60: 40, the pH after 5 minutes of mixing of the above mixture can be adjusted to the above value.

  Subsequently, the liquor can be obtained by fermenting the mixture. Fermentation may be performed 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 added to the mixture of koji and sake seed material, but handling of the yeast is difficult (if mistaken, various bacteria will be brought in). In the present invention, fermentation can proceed with yeast brought in with the above 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.

Example 1 and Comparative Examples 1-2
The materials listed in Table 1 were combined to prepare a mixture. After leaving for 5 minutes, the pH of the mixture was measured by the glass electrode method. The mixture was then fermented at 18 ° C. for 48 hours to make the first kind of liquor.

Test example 1
As most species of Example 1 and Comparative Examples 1 and 2, 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. The bread produced using the liquor of Example 1 has good appearance, inner phase, texture and flavor, and the fermentation progressed well, but the bread produced using the liquor of Comparative Example 1 swells However, it had a small sake-like aroma. In the liquor of Comparative Example 2, an unpleasant odor was generated during fermentation, and eventually decay was confirmed.

Test example 2
A mixture was prepared by combining the materials shown in Table 5 in the same procedure as in Example 1, and allowed to stand for 5 minutes. Then, the pH was measured and then fermented to produce a liquor. 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 5. Table 5 shows the results of Example 1 again.

Test example 3
Table 6 below shows the results of measuring the pH over time in the process of producing the liquors of Example 1 and Comparative Examples 1-2. In Comparative Examples 1 and 2 compared to Example 1, the pH of the seeds during fermentation tended to be acidic, but after 48 hours, the same pH was found between Example 1 and Comparative Example 1, in particular. Value. Therefore, it is important to adjust the pH value at the initial stage of charging in order to enhance the fermenting power of the liquor.

Claims (3)

In a mixture of at least water, steamed rice and rice in a koji, a method for producing a liquor comprising adjusting the pH after mixing for 5 minutes to 4.5 to 5.0 ,
The koji is a koji mixed with koji molds and koji molds of koji molds,
The jaundice is Aspergillus oryzae,
The white mold is Aspergillus kawachii or Aspergillus shirousamii,
A method for producing sake. 2. The method according to claim 1 , wherein a mass ratio of the koji mold by the koji mold and the koji mold by the white koji mold is 30:70 to 70:30. The manufacturing method of bread using the liquor obtained by the method of Claim 1 or 2 .