JP6964034B2 - How to make amazake with high sugar content - Google Patents

Description

The present invention relates to a method for producing amazake having a high sugar content.

Amazake, which is made by saccharifying starch contained in rice with rice jiuqu, has long been favored as a healthy sweet drink. In recent years, demand as a sweetener has been increasing in health methods such as macrobiotics that avoid refined sugar and artificial sweeteners.

In the traditional method of making amazake, rice jiuqu and water are added to steamed rice, and rice starch is saccharified by enzymes contained in the rice jiuqu. Although it is an easy technology that can be made at home, in the case of mass production, there are processes of soaking rice in water, steaming rice, and heat retention to carry out an enzymatic reaction, and equipment for each process is required. rice field.

Patent Document 1 proposes a yogurt-like beverage in which starch such as rice flour is liquefied with a liquefying enzyme, then saccharified with a saccharifying enzyme, and the obtained sugar solution is fermented with lactic acid bacteria. It uses rice flour instead of rice, and is superior in that the process of soaking and steaming rice is omitted compared to the traditional manufacturing method. However, in order to avoid thickening due to gelatinization, it is necessary to suppress the rate of temperature rise so that the gelatinization of rice starch does not proceed rapidly, and to react the liquefied enzyme over a long period of time, which is inefficient.

Japanese Patent No. 6029150

The present inventor attempted to produce sweet liquor using rice flour at a high concentration in order to produce sweet liquor with a high sugar content. Due to gelatinization, the viscosity of the rice flour solution increased remarkably, and the rice flour solution adhered to the inner wall surface of the tank, making it impossible to stir, and it was difficult to heat the rice flour uniformly. Even when the liquefied enzyme was added to the rice flour solution in advance and then heated, the gelatinization rate exceeded the liquefied enzyme reaction rate, and the same result was obtained. Therefore, when trying to heat the rice flour solution uniformly, the amount of rice flour in the rice flour solution was limited to about 35% by mass. With this amount of rice flour, the amount of starch in the rice flour solution is small, so even if the rice flour solution is saccharified, a sugar content of only about 35 ° Bx can be obtained, and the sweetness is insufficient to be mixed with other foods as a sweetener. Met.

In this way, when trying to produce amazake using rice flour instead of rice with simple equipment, only amazake with a high water content and a low sugar content could be obtained as compared with the traditional method of amazake. An object of the present invention is to provide a method for producing amazake having a high sugar content by increasing the concentration of rice flour in a rice flour solution with a simple facility.

As a result of repeated studies to solve the above problems, the present inventor has found a method for producing high-concentration amazake using rice flour as a raw material with simple equipment. That is, a rice flour liquefaction step (step 1) in which water, rice flour, and a rice flour solution containing a liquefying enzyme are prepared and rice starch is liquefied by the liquefying enzyme, a rice flour addition step (step 2) in which rice flour is added, and a saccharifying enzyme and rice. The saccharification step (step 3) of adding koji and producing glucose and / or maltose by saccharifying enzyme and rice koji is included in order, and the amount of rice flour added in the rice flour liquefaction step is 15 to 35% by weight in the rice flour solution. Moreover, it is a method for producing sweet sake having a high sugar content, characterized in that the amount of rice flour added in the rice flour addition step is adjusted so that the total amount in the rice flour solution is 30 to 55% by weight.

According to the present invention, while using rice flour as a raw material, rice starch having a concentration equal to or higher than that of the traditional production method can be saccharified, and amazake having a high sugar content can be obtained. By using rice flour, the steps of soaking in water and steaming can be omitted, so amazake can be produced with fewer equipment and steps than the traditional manufacturing method. Since the rice flour concentration can be increased while suppressing the increase in viscosity due to gelatinization of rice flour, workability is good and it can be carried out with a simple device.

The rice flour used as the raw material of the present invention may be either glutinous rice or glutinous rice, and may have any degree of whitening. In order to adjust the flavor and color tone, powders of cereals, potatoes, beans and the like may be appropriately mixed.

The liquefied enzyme is α-amylase, and the optimum temperature is not limited, but since it is highly effective when acted on gelatinized starch, it is within the range of 60 to 80 ° C., which is the gelatinization temperature of rice starch. It is preferable that the temperature is in the range of 70 to 80 ° C.

Step 1 is a rice flour liquefaction step in which rice starch is liquefied by a liquefying enzyme. In step 1, the liquefied enzyme is preferably used in an amount of 0.001 to 0.15% by mass of rice flour.
In step 1, water, rice flour, and liquefying enzyme are mixed at a water temperature of 50 ° C. or lower at which the rice flour does not reach the gelatinization temperature in an amount such that the rice flour is 15 to 35% by mass of the rice flour solution, and heated with stirring. The temperature is raised above the gelatinization temperature of rice starch and to the optimum temperature of the liquefied enzyme, and the enzyme reaction is carried out. Since gelatinization proceeds at a higher temperature, the temperature may be raised above the optimum temperature of the enzyme, for example, 90 ° C., but the temperature near the optimum temperature of the liquefied enzyme, for example, 75 ° C. may be maintained.

Step 2 is a rice flour addition step in which the rice flour concentration is increased by adding rice flour to the rice flour solution after the implementation of step 1. When the temperature of the rice flour solution is equal to or higher than the optimum temperature of the liquefying enzyme, the rice flour is cooled to the optimum temperature, for example, 75 ° C., and the rice flour is added. The amount of rice flour to be added is adjusted so that the total amount of rice flour in the rice flour solution is 30 to 55% by mass. Water of less than 35% by mass of the rice flour to be added may be additionally added. In order to increase the liquefaction efficiency in step 2, the same level of liquefying enzyme as in step 1 may be dissolved in the added water.

After the additional rice flour is added, the rice flour is heated with stirring to raise the temperature to a temperature equal to or higher than the gelatinization temperature of the rice starch and a temperature at which the liquefied enzyme is not inactivated, and the enzyme reaction is carried out. Again, the temperature may be raised above the optimum temperature of the enzyme, for example 90 ° C., and the temperature near the optimum temperature of the liquefied enzyme, for example 75 ° C., may be maintained in step 2 until the desired rice flour concentration is reached. The rice flour to be added may be divided and repeated twice or more.

The saccharifying enzyme may be either glucoamylase or β-amylase, or both may be used. In step 3, since saccharification is carried out using rice jiuqu, it is desirable, but not limited to, that the optimum temperature of the saccharifying enzyme is around 50 to 60 ° C., which is the optimum temperature of the enzyme derived from rice jiuqu. ..

Step 3 is a saccharification step in which the rice flour solution is saccharified with a saccharifying enzyme and rice jiuqu. In step 3, the saccharifying enzyme is preferably used in an amount of 0.001 to 0.15% by mass of rice flour, and the rice jiuqu is used in an amount of 5 to 50% by mass of rice flour. Jiuqu may be used in a state where rice grains remain, but if quality is desired so that amazake does not leave rice grains, crushed rice koji may be used.

In step 3, after the implementation of step 2, when the temperature of the rice flour solution is equal to or higher than the optimum temperature of rice jiuqu, the rice flour is cooled to the optimum temperature or lower, for example, 60 ° C., and saccharifying enzyme and rice jiuqu are added. The saccharification reaction is carried out while maintaining a temperature near the optimum temperature, for example, 55 to 60 ° C.

Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited to the Examples.

As the rice flour, milled polished rice of Japonica rice was used. As the liquefiing enzyme, "Uniase BM-8" manufactured by Yakult Pharmaceutical Co., Ltd., which has an optimum temperature of 65 to 75 ° C and operates in the range of 65 to 90 ° C, was used. As the saccharifying enzyme, "Uniase 30" manufactured by Yakult Pharmaceutical Co., Ltd., which contains glucoamylase as a main component and has an optimum temperature of 55 to 60 ° C., was used.

After stirring and mixing 54.5 kg of water at room temperature and 27 g of liquefied enzyme in a tank with a stirrer capable of steam heating, 18 kg of rice flour was added while stirring at 40 rpm, and the mixture was stirred for 10 minutes until the rice flour was completely dissolved. Hereinafter, the stirring was continued at 40 rpm. After confirming the dissolution, the rice flour was heated, and when the rice flour solution reached 90 ° C., the heating was stopped. The time from the start of heating to the end of heating was 60 minutes.

The tank was water-cooled until the heated rice flour solution reached 80 ° C., then 4.5 kg of water, 22.5 g of liquefied enzyme and 15 kg of rice flour were added to the tank, and the mixture was stirred for 30 minutes until the rice flour was completely dissolved. After confirming the dissolution, the rice flour solution was kept at 90 ° C. or higher for 5 minutes to sufficiently gelatinize the rice starch, then the heating was stopped, and the tank was water-cooled until the rice flour solution reached 60 ° C. The time from the start of heating to the end of heating was 60 minutes.

Next, 8.25 kg of rice jiuqu and 16.5 g of saccharifying enzyme dissolved in 500 ml of water were put into a tank, and after stirring for 10 minutes, the stirring was stopped and the rice flour solution was saccharified by maintaining 55 ° C. to 60 ° C. for 6 hours. rice field. During the saccharification reaction, the mixture was stirred every hour for 3 minutes at 40 rpm. After saccharification, it was sterilized by heating at 85 ° C. or higher for 35 minutes, and after sterilization, it was cooled with water.

By these steps, amazake having good taste and flavor was obtained. The sugar content of amazake was 42 ° Bx.

Claims (1)

Rice flour liquefaction step (step 1), in which water, rice flour, and a rice flour solution containing a liquefying enzyme are prepared and rice starch is liquefied by the liquefying enzyme.
Rice flour addition step (step 2), which adds rice flour,
Saccharification step of adding saccharifying enzyme and rice jiuqu to produce glucose and / or maltose with saccharifying enzyme and rice jiuqu (step 3)
In order,
The amount of rice flour added in the rice flour liquefaction step is adjusted to be 15 to 35% by weight in the rice flour solution, and the total amount of rice flour added in the rice flour addition step is adjusted to be 30 to 55% by weight in the rice flour solution. A method for producing high-sugar sweet sake, which is characterized by being rice flour.