JP5872305B2 - 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, conventional liquor may be contaminated with bacteria during the fermentation process, so the seed may rot, or the bread produced may not have the smell of liquor, but the smell or bitterness or egg flavor similar to soy sauce or miso. There was a problem of taste.

  Various techniques for improving conventional liquor and bread types have been proposed. For example, Patent Document 1 describes a method for producing a bread liquor characterized by mixing wheat straw and wheat or a mixture of rice and wheat, adding sake yeast to the mixture, and fermenting the mixture. However, the liquor obtained by this method still does not have sufficient fermenting power, and the bread produced using this kind may have a different taste and smell. Patent Document 2 discloses a method for producing a liquor, characterized by using ginjo sake lees as a raw material, adding an appropriate amount of water thereto, and allowing it to stand at a temperature of 10 to 12 ° C. for at least 7 days for natural fermentation. Have been described. However, this is a method for producing a white liquor for all sake, and is not sufficient as a bread type. Patent Literature 3 describes a method for producing a seed for producing yeast for bread characterized by mixing beer, grated radish, sake lees, fermented grape juice and whole wheat flour and aging. However, the bread produced using this seed was unsatisfactory in terms of the sake-like flavor characteristic of sake seed bread.

Japanese Patent No. 2534870 Japanese Patent Publication No. 3-16100 JP 2006-166716 A

  An object of the present invention is to provide a kind of sake that has sufficient fermentation power 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 has added alcohol brewery and an appropriate amount of alcohol from the initial stage of the brewing of alcohol to suppress the proliferation of miscellaneous bacteria during fermentation of the brewing and alcohol. As it can promote the growth of resistant yeast for brewing, it has been found that it can not only prevent spoilage during fermentation of sake seeds, but can also obtain good sake seeds with fermenting ability, and completes the present invention. did.

That is, this invention solves the said subject by providing the manufacturing method of the liquor type characterized by fermenting the mixture containing koji, alcohol, and sake lees.
Moreover, this invention solves the said subject by providing the breads manufactured using the liquor obtained by the said manufacturing method.

  According to the method for producing a liquor of the present invention, propagation of miscellaneous bacteria is suppressed during fermentation of the liquor, and the liquor is less likely to rot. Moreover, since the liquor produced by the production method of the present invention has a high fermenting power and can expand the dough well, a bread having a large volume can be produced by using the liquor. Furthermore, breads produced using the liquor can exhibit a good liquor-like flavor.

  The method for producing a liquor of the present invention is to ferment a mixture containing koji, alcohol, and sake lees. That is, the liquor of the present invention can be produced by charging and fermenting a mixture containing koji, alcohol, and sake lees.

Examples of the form of the koji used in the production method of the present invention include ginger, dried koji, and frozen koji, and are not particularly limited. As the type of the koji, any koji molds such as jaundice and white koji can be used. Of these, koji molds using koji molds and koji molds using white koji molds are preferred. A mixed soot is more preferable.
Examples of Aspergillus include Aspergillus oryzae and Aspergillus sojae , and examples of Aspergillus include Aspergillus kawachii and Aspergillus shirousamii . Of these, a preferred yellow koji mold is Aspergillus oryzae , and 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.

As the alcohol used in the method of the present invention, edible alcohol or alcoholic beverages containing the alcohol can be used, and alcoholic alcohol is preferably used. Examples of the liquor include sake such as sake, shochu, beer, wine and the like, but sake is preferred.
The sake lees used in the method of the present invention are not particularly limited, but it is preferable to use refrigerated sake lees.

  In the method for producing a liquor of the present invention, the koji, the alcohol or liquor, and the koji are mixed with a charged material to obtain a mixture. Examples of the charged material include rice, glutinous rice, wheat, barley, steamed rice, or a combination thereof. Of these, rice, glutinous rice, and steamed rice steamed with them are preferred, and steamed rice is more. preferable. Water is further added to the mixture as necessary. The amount of water to be further added is appropriately adjusted in consideration of the amount of water contained in the alcohol or alcoholic beverage. What is necessary is just to perform the said mixing in the procedure similar to mixing of the material in preparation of normal liquor seeds.

In the mixture obtained by the above mixing, the mass ratio of the water and the water (the water contained in the alcohol or liquor + the water added further) and the charged material is (は) :( water) :( charged material) The ratio may be 1: 0.5 to 4: 0.1 to 1.0, preferably 1: 2 to 4: 0.2 to 0.6.
The alcohol can be mixed in such an amount that the final concentration in the mixture is 0.5 to 6.0% by mass, preferably 1.0 to 5.0% by mass. Also in the case of using alcoholic beverages, the final concentration in the mixture is 0.5 to 6.0 mass%, preferably 1.0 to 5.0 mass%, in terms of the amount of alcohol contained in the alcoholic beverages. Can be mixed in quantities.
The content of sake lees in the mixture may be 1 to 15% by mass, preferably 3 to 10% by mass.

Yeast may be added to the above mixture, but handling of the yeast is difficult (if mistaken, it will bring in bacteria). In the present invention, fermentation can proceed with yeast brought into the mixture 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.

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.
In the above procedure, when the second type is charged, in addition to the above materials, the above-mentioned types and amounts of alcohol or alcoholic beverages may be added. The addition of alcohol or alcoholic beverages can suppress the growth of miscellaneous bacteria during the second seed fermentation. Also preferably, no alcohol or liquor is blended in the third and subsequent species. As a result, it is possible to prevent the bread dough from sagging.

  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.); Chinese buns such as pork buns, Hanamaki and Chinese buns; Japanese sweets such as sake buns 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 1-13
Steamed rice, rice bran ( Aspergillus oryzae ), sake lees, and sake as alcohol were combined in the amounts shown in Table 1 below, and water was added thereto to make 100 parts by mass as a whole. The mixture obtained by mixing these materials was fermented at 15 ° C. for 24 hours to produce the first kind of sake.

Test example 1
The liquor of Production Examples 1 to 13 was used as a predecessor, and the materials shown in Table 2 were added thereto and fermented to produce No. 2 species. Furthermore, the 3rd seed | species and the 4th seed | species were manufactured in the same procedure. No. 4 was mixed with the ingredients listed in Table 3 to produce bread. About each liquor of manufacture examples 1-13, and the bread manufactured using them, it evaluated according to the standard of Table 4 by 10 panels, and calculated | required the average value.

  The results are shown in Table 5. The liquor produced by adding sake lees and 0.5 to 6.0% by mass of alcohol fermented well without decay. Furthermore, the bread | pan obtained using the said liquor had a good external appearance, an internal phase, and food texture.

Claims (6)

Fermenting a mixture comprising koji, alcohol, sake lees, and ingredients ,
The feed material is selected from the group consisting of rice, glutinous rice, wheat, barley, steamed them, and combinations thereof;
The concentration of the alcohol in the mixture is 1.0 to 5.0% by mass;
A method for producing sake. The koji saw contains a yellow koji or Shirokoji includes該黄koji Aspergillus oryzae, the white koji Aspergillus kawachii or including the Aspergillus Shirousamii, the process of claim 1. The method of Claim 1 or 2 with which the said charging material contains steamed rice. The mass ratio of the said cocoon, the sum total of the water | moisture content in water and the said alcohol, and the said charging material in the said mixture is any one of Claims 1-3 which are 1: 2-4: 0.2-0.6. The method according to claim 1. The method of any one of Claims 1-4 whose content of the said sake lees in the said mixture is 3-10 mass%. The manufacturing method of bread using the liquor obtained by the method of any one of Claims 1-5 .