JP7471096B2 - Manufacturing method of mirin - Google Patents
Manufacturing method of mirin Download PDFInfo
- Publication number
- JP7471096B2 JP7471096B2 JP2020014771A JP2020014771A JP7471096B2 JP 7471096 B2 JP7471096 B2 JP 7471096B2 JP 2020014771 A JP2020014771 A JP 2020014771A JP 2020014771 A JP2020014771 A JP 2020014771A JP 7471096 B2 JP7471096 B2 JP 7471096B2
- Authority
- JP
- Japan
- Prior art keywords
- amylase
- rice
- mirin
- glutinous rice
- koji
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 title claims description 61
- 238000004519 manufacturing process Methods 0.000 title claims description 23
- 241000209094 Oryza Species 0.000 claims description 112
- 235000007164 Oryza sativa Nutrition 0.000 claims description 112
- 235000009566 rice Nutrition 0.000 claims description 112
- 102000004139 alpha-Amylases Human genes 0.000 claims description 56
- 108090000637 alpha-Amylases Proteins 0.000 claims description 56
- 229940024171 alpha-amylase Drugs 0.000 claims description 52
- 235000013312 flour Nutrition 0.000 claims description 20
- 108091005804 Peptidases Proteins 0.000 claims description 19
- 239000004365 Protease Substances 0.000 claims description 19
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 102000004882 Lipase Human genes 0.000 claims description 14
- 239000004367 Lipase Substances 0.000 claims description 14
- 108090001060 Lipase Proteins 0.000 claims description 14
- 235000019421 lipase Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 22
- 102000004190 Enzymes Human genes 0.000 description 12
- 108090000790 Enzymes Proteins 0.000 description 12
- 229920002472 Starch Polymers 0.000 description 12
- 229940088598 enzyme Drugs 0.000 description 12
- 235000011194 food seasoning agent Nutrition 0.000 description 12
- 235000019698 starch Nutrition 0.000 description 12
- 239000008107 starch Substances 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 9
- 239000003795 chemical substances by application Substances 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229920000856 Amylose Polymers 0.000 description 4
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 235000020083 shōchū Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001513093 Aspergillus awamori Species 0.000 description 1
- 241000122821 Aspergillus kawachii Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000131386 Aspergillus sojae Species 0.000 description 1
- 241000134719 Aspergillus tamarii Species 0.000 description 1
- 241001112078 Aspergillus usamii Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000011928 denatured alcohol Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- -1 koji Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003826 tablet Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Description
本発明は、粳米を原料として用いるみりん類の製造方法に関する。本発明で得られるみりん類は、もち米を原料として用いる従来のみりん類と比較して遜色のない品質を備えたものである。 The present invention relates to a method for producing mirin using non-glutinous rice as a raw material. The mirin obtained by the present invention has quality comparable to that of conventional mirin using glutinous rice as a raw material.
みりんには、原材料として、もち米、米麹、醸造アルコール、及び糖類を用いた「本みりん」や、もち米、米麹、及び醸造アルコールを用いた「純米本みりん」などがあり、いずれも自然な甘みと旨みを有している。一方、もち米に代えて、より安価な粳米(うるち米)を掛原料として用いてみりんを製造する試みがなされている。しかし一般に、粳米は老化しやすく、また米麹の酵素作用を受けにくいなどの問題点がある。 There are various types of mirin, including "hon mirin" made with glutinous rice, rice malt, brewed alcohol, and sugars, and "junmai hon mirin" made with glutinous rice, rice malt, and brewed alcohol, all of which have a natural sweetness and umami. Meanwhile, attempts have been made to produce mirin using cheaper non-glutinous rice (non-glutinous rice) as the topping instead of glutinous rice. However, non-glutinous rice generally has problems such as being prone to aging and not being easily affected by the enzymes of rice malt.
粳米を用いて製造されるみりん類に関する従来技術としては、例えば、特許文献1~6に開示されたものがある。特許文献1には、蒸した粳米に酸又はα-アミラーゼの酵素剤を作用させデンプンの95%以上を液化する酒精含有甘味調味料の製造方法が開示されている。特許文献2には、粳蒸米を高温液化したのち加熱蒸煮するみりんの製造方法が開示されている。特許文献3には、粳蒸米に酸又はα-アミラーゼを作用させ、デンプンの95%以上を液化し、そのままアルコール及び米麹とともに仕込み、糖化熟成する酒精含有甘味調味料が開示されている。 Conventional techniques related to mirin produced using non-glutinous rice are disclosed in, for example, Patent Documents 1 to 6. Patent Document 1 discloses a method for producing an alcohol-containing sweet seasoning in which steamed non-glutinous rice is treated with an enzyme agent such as acid or α-amylase to liquefy 95% or more of the starch. Patent Document 2 discloses a method for producing mirin in which non-glutinous steamed rice is liquefied at high temperature and then steamed under heat. Patent Document 3 discloses an alcohol-containing sweet seasoning in which acid or α-amylase is treated with non-glutinous steamed rice to liquefy 95% or more of the starch, which is then added as is to alcohol and rice koji for saccharification and maturation.
特許文献4には、米粉に、耐熱性α-アミラーゼを溶解した60~140重量%の水を混和し、糊化温度以上で該米粉のデンプンの95%以上を液化し、該液化物をそのままアルコール及び米麹と共に仕込、糖化熟成させる酒精含有甘味調味料の製造法が開示されている。特許文献5には、米粉とα-アミラーゼ溶解液の混練物を85~90℃に加熱後、80~65℃に冷却し、その温度で保持する処理を含む工程であることを特徴とする酒精含有調味料の製造方法が開示されている。特許文献6には、可溶性タンパク質の量が少なくエキス分に含まれる糖分の量が多い糖液を用いるみりんの製造方法が開示されている。 Patent Document 4 discloses a method for producing an alcohol-containing sweet seasoning in which rice flour is mixed with 60-140% by weight of water in which a heat-resistant α-amylase has been dissolved, liquefying 95% or more of the starch in the rice flour at or above the gelatinization temperature, and the liquefied product is then mixed with alcohol and rice koji and saccharified and matured. Patent Document 5 discloses a method for producing an alcohol-containing seasoning, characterized by a process including heating a mixture of rice flour and α-amylase solution to 85-90°C, cooling it to 80-65°C, and maintaining it at that temperature. Patent Document 6 discloses a method for producing mirin using a sugar solution with a low amount of soluble protein and a high amount of sugar contained in the extract.
一般的に、もち米に含まれるデンプン成分のほとんどがアミロペクチンであるのに対し、粳米のデンプン成分は、アミロペクチンが約80%、アミロースが約20%とされている。ここで、アミロースは、アルコール濃度が高いみりん類の醪では分解されにくい性質がある。そのため、掛原料及び麹原料として粳米のみを用いてみりん類を製造する際には、アミロースが分解されにくく、得られるみりん類のエキス分が不足するという課題がある。さらに、みりん類の製造工程において、醪を圧搾する時の圧搾性が悪くなるという課題がある。しかし、粳米を原料として用いるみりん類の製造において、これらの課題を解決するための技術開発が十分に検討されているとはいえない。 Generally, most of the starch in glutinous rice is amylopectin, whereas the starch in non-glutinous rice is about 80% amylopectin and about 20% amylose. Amylose has the property of being difficult to break down in mirin moromi, which has a high alcohol concentration. Therefore, when mirin is produced using only non-glutinous rice as the kake ingredient and koji ingredient, there is a problem that amylose is difficult to break down, resulting in a shortage of extract content in the resulting mirin. Furthermore, there is a problem in the mirin production process that the compressibility of the moromi becomes poor when it is pressed. However, it cannot be said that sufficient technological development has been considered to solve these problems in the production of mirin using non-glutinous rice as an ingredient.
上記現状に鑑み、本発明は、粳米を原料として用いるみりん類の新たな製造方法を提供することを目的とする。 In light of the above situation, the present invention aims to provide a new method for producing mirin using non-glutinous rice as a raw material.
本発明者らは、粳米の米粉と、α-アミラーゼと、プロテアーゼと、水とを混合し、所定の温度条件下で保持した後、加熱処理することにより、もち米を原料として用いる従来のみりん類と比較して遜色のない品質を備えたみりん類を得ることに成功した。 The inventors have succeeded in producing mirin with quality comparable to that of conventional mirin made from glutinous rice by mixing rice flour from non-glutinous rice with α-amylase, protease, and water, and then maintaining the mixture at a specified temperature and subjecting it to a heat treatment.
本発明の1つの様相は、掛原料及び麹原料として粳米のみを用いるみりん類の製造方法であって、掛原料である粳米の米粉と、α-アミラーゼと、プロテアーゼと、水とを混合し、当該混合物を30~60℃で1~60分間保持して第一処理物を得る第一工程と、前記第一処理物を80~120℃で1~60分間加熱処理して第二処理物を得る第二工程と、前記第二処理物に、粳米を麹原料とした米麹を添加する第三工程と、を包含するみりん類の製造方法である。 One aspect of the present invention is a method for producing mirin using only non-japonica rice as the koji ingredient and the rice flour of non-japonica rice, which includes a first step of mixing rice flour of non-japonica rice as the koji ingredient, α-amylase, protease, and water, and holding the mixture at 30 to 60°C for 1 to 60 minutes to obtain a first processed product, a second step of heat-treating the first processed product at 80 to 120°C for 1 to 60 minutes to obtain a second processed product, and a third step of adding rice koji made from non-japonica rice to the second processed product.
「みりん類」とは、みりん及び発酵調味料を指す。
「みりん」とは、酒税法でいう混成酒類の中のみりんのことであり、例えば以下に掲げる酒類でアルコール分が15度(15v/v%)未満のもの(エキス分が40度以上のものその他政令で定めるものに限る。)である。
(1)米及び米こうじにしょうちゅう又はアルコールを加えて、こしたもの。
(2)米、米こうじ及びしょうちゅう又はアルコールにみりんその他政令で定める物品を加えて、こしたもの。
(3)みりんにしょうちゅう又はアルコールを加えたもの。
(4)みりんにみりんかすを加えて、こしたもの。
"Mirin-type" refers to mirin and fermented seasonings.
"Mirin" refers to mirin, which is classified as a mixed alcoholic beverage under the Liquor Tax Act, such as the following alcoholic beverages with an alcohol content of less than 15% (15 v/v%) (limited to those with an extract content of 40% or more, or other beverages specified by government ordinance):
(1) Rice and rice koji are mixed with shochu or alcohol and then strained.
(2) Rice, rice malt, and shochu or alcohol to which mirin or other items specified by government ordinance have been added, then strained.
(3) Mirin with added shochu or alcohol.
(4) Mirin with mirin lees added and strained.
「発酵調味料」とは、酒類の不可飲処置による免税措置に基づいて食塩を添加して発酵・熟成することを基本とし、これに糖質原料、麹、変性アルコールなど目的に応じた副原料を添加して製造したものである。 "Fermented seasonings" are made by adding salt and fermenting and maturing them in accordance with the tax exemption measures for making alcoholic beverages undrinkable, and then adding auxiliary ingredients such as carbohydrate raw materials, koji, and denatured alcohol according to the purpose.
好ましくは、前記第一工程における粳米の米粉に対する水の重量比が0.5~0.9である。 Preferably, the weight ratio of water to rice flour of non-glutinous rice in the first step is 0.5 to 0.9.
好ましくは、前記第一処理物の40℃における粘度が400~10000mPa・sである。 Preferably, the viscosity of the first treated product at 40°C is 400 to 10,000 mPa·s.
好ましくは、前記第二処理物の30℃における粘度が200~4000mPa・sである。 Preferably, the viscosity of the second treated product at 30°C is 200 to 4000 mPa·s.
好ましくは、前記第一工程において、さらにリパーゼを混合する。 Preferably, lipase is further mixed in the first step.
好ましくは、前記α-アミラーゼは第一α-アミラーゼと第二α-アミラーゼを含み、前記第一α-アミラーゼの至適温度は前記第二α-アミラーゼの至適温度と異なる。 Preferably, the α-amylase comprises a first α-amylase and a second α-amylase, and the optimum temperature of the first α-amylase is different from the optimum temperature of the second α-amylase.
本発明によれば、掛原料としてもち米を用いる従来のみりん類と比較して遜色のない品質を備えた、掛原料及び麹原料として粳米のみを用いるみりん類を製造することができる。 According to the present invention, it is possible to produce mirin using only non-glutinous rice as the base ingredient and koji ingredient, which has a quality comparable to that of conventional mirin using glutinous rice as the base ingredient.
本発明は、掛原料及び麹原料として粳米のみを用いるみりん類の製造方法に係るものである。 This invention relates to a method for producing mirin using only non-glutinous rice as the koji ingredient and the rice seasoning ingredient.
本発明の方法は、掛原料である粳米の米粉と、α-アミラーゼと、プロテアーゼと、水とを混合し、当該混合物を30~60℃で1~60分間保持して第一処理物を得る第一工程を包含する。 The method of the present invention includes a first step of mixing rice flour from non-glutinous rice, which is the raw material for the paste, with α-amylase, protease, and water, and then maintaining the mixture at 30 to 60°C for 1 to 60 minutes to obtain a first processed product.
粳米とは、一般に米飯用として使われる米を指す。前述のとおり、粳米のデンプン成分は、アミロペクチンが約80%、アミロースが約20%である。米粉とは米を粉砕したものである。 Non-glutinous rice refers to rice that is generally used for cooking. As mentioned above, the starch components of non-glutinous rice are about 80% amylopectin and about 20% amylose. Rice flour is made by grinding rice.
前記α-アミラーゼとしては特に限定はなく、例えば食品工業分野で用いられている各種のα-アミラーゼを用いることができる。α-アミラーゼの具体例としては、液化酵素T〔エイチビィアイ(株)製〕、スミチームVA〔新日本化学工業(株)製〕等が挙げられる。 The α-amylase is not particularly limited, and various α-amylases used in the food industry can be used. Specific examples of α-amylase include Liquefied Enzyme T (manufactured by HIV Co., Ltd.) and Sumiteam VA (manufactured by Shin Nippon Chemical Industry Co., Ltd.).
前記プロテアーゼとしては特に限定はなく、例えば食品工業分野で用いられている各種のプロテアーゼを用いることができる。プロテアーゼの具体例としては、オリエンターゼ10NL〔エイチビィアイ(株)製〕等が挙げられる。 The protease is not particularly limited, and various proteases used in the food industry can be used. A specific example of a protease is Orientase 10NL (manufactured by HIV Co., Ltd.).
好ましい実施形態では、第一工程において、さらにリパーゼを混合する。すなわち、掛原料である粳米の米粉と、α-アミラーゼと、プロテアーゼと、リパーゼと、水とを混合する。前記リパーゼとしては特に限定はなく、例えば食品工業分野で用いられている各種のリパーゼを用いることができる。リパーゼの具体例としては、スミチームMML-G〔新日本化学工業(株)製〕等が挙げられる。 In a preferred embodiment, lipase is further mixed in the first step. That is, rice flour from non-glutinous rice, which is the raw material for the paste, is mixed with α-amylase, protease, lipase, and water. There are no particular limitations on the lipase, and various lipases used in the food industry, for example, can be used. A specific example of lipase is Sumiteam MML-G (manufactured by Shin Nippon Chemical Industry Co., Ltd.).
好ましい実施形態では、前記α-アミラーゼは第一α-アミラーゼと第二α-アミラーゼを含み、前記第一α-アミラーゼの至適温度(酵素が作用を発揮する最適の温度)は前記第二α-アミラーゼの至適温度と異なる。換言すれば、前記α-アミラーゼとして、至適温度が異なる少なくとも2種類のα-アミラーゼを用いる。至適温度が異なるα-アミラーゼの組み合わせとしては、例えば、中温性のα-アミラーゼと高温性のα-アミラーゼの組み合わせ、中温性のα-アミラーゼと耐熱性のα-アミラーゼの組み合わせ、等が挙げられる。
至適温度が異なる少なくとも2種類のα-アミラーゼと、プロテアーゼと、リパーゼとを組み合わせることもできる。
In a preferred embodiment, the α-amylase comprises a first α-amylase and a second α-amylase, and the optimum temperature of the first α-amylase (the optimum temperature at which the enzyme exerts its activity) is different from the optimum temperature of the second α-amylase. In other words, at least two types of α-amylases having different optimum temperatures are used as the α-amylase. Examples of combinations of α-amylases having different optimum temperatures include a combination of a mesophilic α-amylase and a thermophilic α-amylase, a combination of a mesophilic α-amylase and a thermostable α-amylase, etc.
At least two types of α-amylases having different optimum temperatures, a protease, and a lipase can also be combined.
なお、プロテアーゼ、リパーゼの作用として、α-アミラーゼにプロテアーゼ、さらにリパーゼ、を組み合わせることにより、粳米のデンプン成分の液化にα-アミラーゼがより効果的に作用するものと考えられる。 As for the action of protease and lipase, it is believed that by combining α-amylase with protease and further lipase, α-amylase acts more effectively in liquefying the starch components of non-glutinous rice.
α-アミラーゼ等の酵素は酵素剤(酵素製剤)の形で用いることができる。酵素剤の添加量は、粳米の米粉の重量に対して0.1w/w%以下であればよく、α-アミラーゼ剤の添加量は0.02w/w%以上、プロテアーゼ剤の添加量は0.005w/w%以上、リパーゼ剤の添加量は0.0025w/w%以上であることが好ましい。また酵素剤の添加量は、酵素剤の力価により適宜選択することができる。 Enzymes such as α-amylase can be used in the form of an enzyme preparation (enzyme preparation). The amount of enzyme preparation added may be 0.1 w/w% or less based on the weight of rice flour of non-glutinous rice, and it is preferable that the amount of α-amylase preparation added is 0.02 w/w% or more, the amount of protease preparation added is 0.005 w/w% or more, and the amount of lipase preparation added is 0.0025 w/w% or more. The amount of enzyme preparation added can be appropriately selected depending on the potency of the enzyme preparation.
粳米の米粉とα-アミラーゼ等の酵素と水との混合物は、スラリー状であることが好ましい。例えば、混練機(ニーダー)を用いて混合することにより、スラリー状とすることができる。 The mixture of non-glutinous rice flour, enzymes such as α-amylase, and water is preferably in the form of a slurry. For example, the mixture can be made into a slurry by mixing using a kneader.
第一工程では、前記混合物を30~60℃で1~60分間保持して第一処理物を得る。第一工程の保持温度は、30~60℃の範囲であれば特に限定はないが、好ましくは30~55℃、より好ましくは30~50℃である。保持時間としては、1~60分間の範囲であれば特に限定はないが、好ましくは5~30分間、より好ましくは10~20分間である。 In the first step, the mixture is held at 30 to 60°C for 1 to 60 minutes to obtain a first processed product. The holding temperature in the first step is not particularly limited as long as it is in the range of 30 to 60°C, but is preferably 30 to 55°C, and more preferably 30 to 50°C. The holding time is not particularly limited as long as it is in the range of 1 to 60 minutes, but is preferably 5 to 30 minutes, and more preferably 10 to 20 minutes.
また第一処理物の粘度は、40℃において10000mPa・s以下であることが好ましい。前記保持温度が30℃未満では、処理物の粘度が十分に下がらないおそれがある。一方、前記保持温度が60℃超では、粳米のデンプンが糊化して粘度が上がり、処理物の移送などに支障をきたすおそれがある。第一処理物の前記粘度は、B型粘度計を用い、30rpm、40℃の条件で測定した値である。 The viscosity of the first processed product is preferably 10,000 mPa·s or less at 40°C. If the holding temperature is less than 30°C, the viscosity of the processed product may not be sufficiently reduced. On the other hand, if the holding temperature is more than 60°C, the starch in the non-glutinous rice may gelatinize, increasing the viscosity and causing problems with the transportation of the processed product. The viscosity of the first processed product is a value measured using a B-type viscometer at 30 rpm and 40°C.
第一工程における粳米の米粉に対する水の重量比は、0.5~0.9であることが好ましい。前記重量比が0.5未満であると、第一処理物の移送や、後述の第二工程における処理に支障をきたすおそれがある。一方、前記重量比が0.9超では、原材料に糖類を含まない「純米本みりん」とした場合に、エキス分が不足するおそれがある。 The weight ratio of water to rice flour of non-glutinous rice in the first step is preferably 0.5 to 0.9. If the weight ratio is less than 0.5, there is a risk of problems with the transportation of the first processed product and the processing in the second step described below. On the other hand, if the weight ratio is more than 0.9, there is a risk of a lack of extract content when making "Junmai Hon Mirin" which does not contain sugar as a raw material.
次に、第二工程について説明する。本発明の方法は、第一処理物を80~120℃で1~60分間加熱処理して第二処理物を得る第二工程を包含する。 Next, the second step will be described. The method of the present invention includes a second step in which the first processed product is heat-treated at 80 to 120°C for 1 to 60 minutes to obtain a second processed product.
第二工程における加熱温度は80~120℃の範囲であれば特に限定はないが、好ましくは90~110℃、より好ましくは100~110℃である。加熱時間としては、採用する加熱温度によって適宜選択すればよいが、通常は1~60分間、好ましくは5~60分間、より好ましくは5~30分間である。
なお、デンプン製造や製紙の分野で使用されている、スラリーにスチームジェットを直接あてて、瞬時に加熱すると同時に、急速に膨潤するデンプンをミキシングする連続式のデンプンクッキングシステムを用いることにより、工業的規模での製造が可能となる。
The heating temperature in the second step is not particularly limited as long as it is in the range of 80 to 120° C., but is preferably 90 to 110° C., and more preferably 100 to 110° C. The heating time may be appropriately selected depending on the heating temperature employed, but is usually 1 to 60 minutes, preferably 5 to 60 minutes, and more preferably 5 to 30 minutes.
Furthermore, industrial-scale production is possible by using a continuous starch cooking system, which is used in the fields of starch production and papermaking, in which a steam jet is applied directly to the slurry to instantly heat it and simultaneously mix the rapidly swelling starch.
取扱いの容易性の点から、第二処理物の30℃における粘度は200~4000mPa・sであることが好ましい。第二処理物の前記粘度は、B型粘度計を用い、30rpm、30℃の条件で測定した値である。 From the viewpoint of ease of handling, it is preferable that the viscosity of the second processed product at 30°C is 200 to 4000 mPa·s. The viscosity of the second processed product is a value measured using a B-type viscometer at 30 rpm and 30°C.
本発明は、第二処理物に、粳米を麹原料とした米麹を添加する第三工程を包含する。これにより、掛原料及び麹原料として粳米のみを用いるみりん類の製造が可能となる。 The present invention includes a third step of adding rice koji made from non-glutinous rice to the second processed product. This makes it possible to produce mirin using only non-glutinous rice as the koji ingredient and the rice seasoning ingredient.
前記米麹としては、粳米を用いたものであれば特に限定されず、例えば黄麹、白麹、黒麹のいずれでもよい。黄麹であれば、例えば、麹菌としてアスペルギルス・オリゼー(Aspergillus oryzae)、アスペルギルス・ソーヤ(Aspergillus sojae)、及びアスペルギルス・タマリ(Aspergillus tamarii)からなる群より選ばれた少なくとも1種を用いた米麹を採用することができる。白麹であれば、例えば、麹菌としてアスペルギルス・カワチ(Aspergillus kawachii)、及び/又はアスペルギルス・シロウサミ(Aspergillus usamii mutant shirousamii)を用いた米麹を採用することができる。さらに黒麹であれば、例えば、黒麹菌であるアスペルギルス・ニガー(Aspergillus niger)やアスペルギルス・アワモリ(Aspergillus awamori)を用いた米麹を採用することができる。米麹の形態についても特に限定はなく、乾燥品、冷蔵品、冷凍品等のいずれでもよい。また必要に応じて、細断、粉砕、磨砕などの処理を行ってもよい。 The rice koji is not particularly limited as long as it is made of non-glutinous rice, and may be, for example, yellow koji, white koji, or black koji. For yellow koji, for example, rice koji using at least one species selected from the group consisting of Aspergillus oryzae, Aspergillus sojae, and Aspergillus tamarii as the koji fungus may be used. For white koji, for example, rice koji using Aspergillus kawachii and/or Aspergillus usamii mutant shirousamii as the koji fungus may be used. Furthermore, in the case of black koji, for example, rice koji made from black koji fungi such as Aspergillus niger or Aspergillus awamori can be used. There are no particular limitations on the form of the rice koji, and it may be dried, refrigerated, frozen, or the like. If necessary, it may be subjected to processing such as shredding, crushing, or grinding.
第三工程以降は、一般的なみりん類の製造方法をそのまま適用することができる。例えば、上記した第二処理物に、粳米を麹原料とした米麹を添加し(第三工程)、必要に応じて他の原料(醸造用アルコール、焼酎など)を添加して仕込醪となし、糖化・熟成する。次に、糖化・熟成を終えた醪を圧搾機で上槽して搾汁液と粕に分離する。最後に、得られた搾汁液に対して精製工程で火入れし、滓下げする。これにより、清澄なみりんが得られる。他の原料として、デンプン部分加水分解物をさらに使用してもよい。また、必要に応じて、糖化工程で酵素製剤を醪に添加してもよい。 From the third step onwards, general mirin manufacturing methods can be applied as is. For example, rice koji made from non-glutinous rice is added to the second processed product (third step), and other ingredients (distillery alcohol, shochu, etc.) are added as necessary to make mash, which is then saccharified and aged. Next, the mash that has completed saccharification and aging is pressed into a press to separate the squeezed juice and lees. Finally, the squeezed juice obtained is pasteurized in the refining process, and the lees are removed. This results in clear mirin. Partial starch hydrolysates may also be used as other ingredients. Also, if necessary, an enzyme preparation may be added to the mash in the saccharification process.
みりんタイプの発酵調味料を製造する場合は、例えば、上記した第二処理物に、粳米を麹原料とした米麹を添加し(第三工程)、さらに酵母を添加して醪とし、食塩を添加して糖化・発酵を行なう。さらに米麹、糖質原料を添加して熟成させ、圧搾ろ過して搾汁液と粕を得る。そして、この搾汁液からなる発酵調味料を得る。または、この搾汁液を精製して発酵調味料を得る。 When producing a mirin-type fermented seasoning, for example, rice koji made from non-glutinous rice is added to the second processed product (third process), yeast is added to make mash, and salt is added for saccharification and fermentation. Rice koji and carbohydrate raw materials are then added and matured, and the mixture is pressed and filtered to obtain a squeezed liquid and lees. The fermented seasoning is then obtained from this squeezed liquid. Alternatively, the fermented seasoning is obtained by purifying the squeezed liquid.
本発明の方法で得られたみりんを、酒類の不可飲処置による免税措置に基づいた発酵調味料とすることもできる。 The mirin obtained by the method of the present invention can also be used as a fermented seasoning based on the tax exemption measures for alcoholic beverages by making them non-potable.
本発明の方法で製造されるみりん類の形態としては特に限定はなく、液状だけでなく、例えば、粉末状、顆粒状、錠剤状、乳液状、ペースト状等に調製してもよい。必要に応じて、食塩などを添加することもできる。 There is no particular limitation on the form of mirin produced by the method of the present invention, and it may be prepared not only in liquid form, but also in other forms such as powder, granules, tablets, emulsion, paste, etc. If necessary, salt, etc. can be added.
一般に、みりん製造においてプロテアーゼの使用量が多いと、みりん類への着色が危惧される。しかし本発明の方法によれば、特に第一工程と第二工程を行うことにより、みりん類に過度な着色を引き起こすこともなく、高品質のみりん類を得ることができる。 In general, if a large amount of protease is used in mirin production, there is a risk of discoloration of the resulting mirin. However, according to the method of the present invention, particularly by carrying out the first and second steps, it is possible to obtain high-quality mirin without causing excessive discoloration of the mirin.
なお、上記した第一工程と第二工程は、掛原料がもち米を含む場合にも適用できる。例えば、粳米ともち米とを混合して上記第一工程と第二工程を行う、あるいは粳米ともち米それぞれに上記第一工程と第二工程を行った後に両者を混合することによっても、十分に高品質のみりん類を得ることができる。 The above-mentioned first and second steps can also be applied when the mixing ingredients contain glutinous rice. For example, it is possible to obtain a sufficiently high-quality mirin by mixing non-glutinous rice and glutinous rice and then carrying out the above-mentioned first and second steps, or by carrying out the above-mentioned first and second steps for non-glutinous rice and glutinous rice separately and then mixing the two.
以下に、実施例をもって本発明をさらに具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.
粳米(掛原料)の米粉450gと、α-アミラーゼ剤(至適温度:75~85℃)及びプロテアーゼ剤を添加した水405mLとを混合し、攪拌しながら40℃で20分間保持し、第一処理物を得た(第一工程)。α-アミラーゼ剤、プロテアーゼ剤の添加量は、それらの使用量の合計が、粳米の米粉の重量に対して0.1w/w%(α-アミラーゼ剤0.08w/w%、プロテアーゼ剤0.02w/w%)とした。第一処理物の40℃における粘度(B型粘度計使用、30rpm、以下同じ)は、830mPa・sであった。その後、第一処理物を110℃で10分間加熱処理し、第二処理物を得た(第二工程)。第二処理物の30℃における粘度は360mPa・sであった。
一方で、もち米450gを常法により洗米、浸漬、蒸きょうし、もち米からなる掛米を得た。
450 g of rice flour from non-glutinous rice (raw material) was mixed with 405 mL of water to which an α-amylase agent (optimum temperature: 75-85°C) and a protease agent had been added, and the mixture was stirred and held at 40°C for 20 minutes to obtain a first processed product (first step). The total amount of the α-amylase agent and the protease agent added was 0.1 w/w% (α-amylase agent 0.08 w/w%, protease agent 0.02 w/w%) relative to the weight of the rice flour from non-glutinous rice. The viscosity of the first processed product at 40°C (using a B-type viscometer, 30 rpm, the same applies below) was 830 mPa·s. The first processed product was then heat-treated at 110°C for 10 minutes to obtain a second processed product (second step). The viscosity of the second processed product at 30°C was 360 mPa·s.
On the other hand, 450 g of glutinous rice was washed, soaked, and steamed in the usual manner to obtain glutinous rice.
粳米(麹原料)35gを常法により洗米、浸漬、蒸きょうし、放冷後に黄麹菌を繁殖させて米麹を得た。得られた米麹に、第二処理物700mL、95v/v%エタノール150mL、及び水を適当量加え、総量1000mLの醪とした。得られた醪を30℃で30日間糖化・熟成を行い、醪を圧搾して精製し、みりんを得た(実施例1)。実施例1のみりんでは、掛原料と麹原料のいずれもが粳米である。 35 g of non-glutinous rice (koji raw material) was washed, soaked, and steamed in the usual manner, and after cooling, yellow Aspergillus oryzae was allowed to grow to obtain rice koji. 700 mL of the second processed material, 150 mL of 95 v/v% ethanol, and an appropriate amount of water were added to the obtained rice koji to make a total of 1000 mL of moromi. The obtained moromi was saccharified and aged at 30°C for 30 days, and then pressed and refined to obtain mirin (Example 1). In the mirin of Example 1, both the rice-coating raw material and the koji raw material were non-glutinous rice.
対照として、粳米(麹原料)35gを用いて常法により製麹して得られる米麹に、前記もち米からなる掛米、95v/v%エタノール150mL、及び水を適当量加え、総量1000mLの醪とした。得られた醪を30℃で30日間糖化・熟成を行い、醪を圧搾して精製し、みりんを得た(比較例1)。比較例1のみりんでは、掛原料がもち米、麹原料が粳米である。 As a control, rice koji was produced by standard methods using 35 g of non-glutinous rice (the raw material for koji), and the glutinous rice used for the coating, 150 mL of 95 v/v% ethanol, and an appropriate amount of water were added to the resulting rice koji to make a total of 1000 mL of moromi. The resulting moromi was saccharified and aged at 30°C for 30 days, and then pressed and refined to obtain mirin (Comparative Example 1). In the mirin of Comparative Example 1, the coating was glutinous rice and the raw material for koji was non-glutinous rice.
実施例1と比較例1のみりんについて、熟練したパネラー10名により官能評価試験を行った。官能評価試験は、実施例1と比較例1のみりんを比較して、その差異について評価した。その結果、10名全員が、実施例1のみりんは、比較例1のみりんと差異がないと評価した。すなわち、粳米の米粉を用いた実施例1のみりんは、従来のもち米を用いた比較例1のみりんと比較して、遜色のない品質を有していた。 A sensory evaluation test was conducted by 10 experienced panelists on the mirin of Example 1 and Comparative Example 1. The sensory evaluation test compared the mirin of Example 1 and Comparative Example 1 and evaluated their differences. As a result, all 10 panelists evaluated that the mirin of Example 1 was no different from the mirin of Comparative Example 1. In other words, the mirin of Example 1, which used rice flour from non-glutinous rice, had quality that was comparable to the mirin of Comparative Example 1, which used conventional glutinous rice.
粳米(掛原料)の米粉1500gと、至適温度の異なる2種類のα-アミラーゼ剤、プロテアーゼ剤、及びリパーゼ剤を添加した水1125mLとを混合し、攪拌しながら42℃で10分間保持し、第一処理物を得た(第一工程)。α-アミラーゼ剤、プロテアーゼ剤、及びリパーゼ剤の添加量は、それらの使用量の合計が、粳米の米粉の重量に対して0.08w/w%とした。内訳は、至適温度が50~75℃であるα-アミラーゼ剤(第一α-アミラーゼ)0.01w/w%、至適温度が75~85℃であるα-アミラーゼ剤(第二α-アミラーゼ)0.05w/w%、プロテアーゼ剤0.015w/w%、リパーゼ剤0.005w/w%とした。第一処理物の40℃における粘度は、2300mPa・sであった。その後、第一処理液を105℃で12分間加熱処理し、第二処理物を得た。第二処理物の30℃における粘度は1300mPa・sであった。 1500g of rice flour from non-glutinous rice (raw material) was mixed with 1125mL of water to which two types of α-amylase, protease, and lipase with different optimum temperatures had been added, and the mixture was kept at 42°C for 10 minutes while stirring to obtain a first processed product (first process). The total amount of α-amylase, protease, and lipase added was 0.08w/w% based on the weight of the rice flour from non-glutinous rice. The breakdown was 0.01w/w% of α-amylase (first α-amylase) with an optimum temperature of 50-75°C, 0.05w/w% of α-amylase (second α-amylase) with an optimum temperature of 75-85°C, 0.015w/w% of protease, and 0.005w/w% of lipase. The viscosity of the first treated product at 40°C was 2300 mPa·s. The first treated liquid was then heat-treated at 105°C for 12 minutes to obtain a second treated product. The viscosity of the second treated product at 30°C was 1300 mPa·s.
粳米(麹原料)150gを常法により洗米、浸漬、蒸きょうし、放冷後に黄麹菌を繁殖させて米麹を得た。得られた米麹に、第二処理液2300mL、95v/v%エタノール450mL、及び水を適当量加え、総量3000mLの醪とした。得られた醪を30℃で30日間糖化・熟成を行い、醪を圧搾して精製し、みりんを得た(実施例2)。 150 g of non-glutinous rice (koji raw material) was washed, soaked, and steamed in the usual manner, and after cooling, yellow Aspergillus oryzae was allowed to grow to obtain rice koji. 2300 mL of the second treatment liquid, 450 mL of 95 v/v% ethanol, and an appropriate amount of water were added to the obtained rice koji to make a total of 3000 mL of moromi. The obtained moromi was saccharified and aged at 30°C for 30 days, and then pressed and refined to obtain mirin (Example 2).
実施例2のみりんは、アルコール分が14.1v/v%、エキス分が43.8度であり、甘みが強く風味のよい高品質のみりんであった。 The mirin of Example 2 had an alcohol content of 14.1 v/v% and an extract content of 43.8%, and was a high-quality mirin with a strong sweetness and good flavor.
実施例2のみりんを用いて、料理学校で調理試験を行った。対照として、掛米にもち米を用いた市販の「純米本みりん」を用いた。卵焼きと筑前煮の調理品を試作し、香り、甘み、コクについては官能評価試験を行ったところ、両者に差はほとんどなく、調理効果は変わらないとの評価であった。 A cooking test was conducted at a cooking school using the mirin from Example 2. As a control, a commercially available "Junmai Hon Mirin" made with glutinous rice was used. Prototype dishes, tamagoyaki (rolled omelette) and chikuzenni (simmered chicken and vegetables), were prepared and sensory evaluation tests were conducted on the aroma, sweetness, and richness. It was determined that there was almost no difference between the two, and that there was no difference in cooking effect.
Claims (6)
掛原料である粳米の米粉と、α-アミラーゼと、プロテアーゼと、水とを混合し、当該混合物を30~60℃で1~60分間保持して第一処理物を得る第一工程と、
前記第一処理物を80~120℃で1~60分間加熱処理して第二処理物を得る第二工程と、
前記第二処理物に、粳米を麹原料とした米麹を添加する第三工程と、
を包含し、
前記第一工程における粳米の米粉に対する水の重量比が0.5~0.9であり、
前記第一工程において、さらにリパーゼを混合するみりん類の製造方法。 A method for producing mirin using only non-glutinous rice as the koji ingredient and the rice malt ingredient, comprising the steps of:
A first process of mixing rice flour of non-glutinous rice as a raw material, α-amylase, protease, and water, and maintaining the mixture at 30 to 60° C. for 1 to 60 minutes to obtain a first processed product;
A second step of heat-treating the first processed product at 80 to 120° C. for 1 to 60 minutes to obtain a second processed product;
A third step of adding rice koji made from non-glutinous rice to the second processed product;
Inclusive of
In the first step, the weight ratio of water to rice flour of non-glutinous rice is 0.5 to 0.9;
A method for producing mirin , further comprising mixing lipase in the first step .
前記第二処理物の30℃における粘度が200~4000mPa・sであり、The viscosity of the second processed product at 30°C is 200 to 4000 mPa s,
前記α-アミラーゼは第一α-アミラーゼと第二α-アミラーゼを含み、前記第一α-アミラーゼの至適温度は前記第二α-アミラーゼの至適温度と異なる請求項1に記載のみりん類の製造方法。2. The method for producing mirin according to claim 1, wherein the α-amylase comprises a first α-amylase and a second α-amylase, and the optimum temperature of the first α-amylase is different from the optimum temperature of the second α-amylase.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020014771A JP7471096B2 (en) | 2020-01-31 | 2020-01-31 | Manufacturing method of mirin |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020014771A JP7471096B2 (en) | 2020-01-31 | 2020-01-31 | Manufacturing method of mirin |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2021121180A JP2021121180A (en) | 2021-08-26 |
JP7471096B2 true JP7471096B2 (en) | 2024-04-19 |
Family
ID=77364679
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2020014771A Active JP7471096B2 (en) | 2020-01-31 | 2020-01-31 | Manufacturing method of mirin |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP7471096B2 (en) |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017205086A (en) | 2016-05-20 | 2017-11-24 | キッコーマン株式会社 | Carbohydrate solution and method for producing the same |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03195472A (en) * | 1989-12-25 | 1991-08-27 | Kikkoman Corp | Production of alcohol-containing sweet seasoning |
JP2802844B2 (en) * | 1991-09-26 | 1998-09-24 | 寳酒造株式会社 | Alcohol or food manufacturing method |
JP3598361B2 (en) * | 1997-03-10 | 2004-12-08 | 独立行政法人酒類総合研究所 | Enzyme for brewing and brewing method using the same |
-
2020
- 2020-01-31 JP JP2020014771A patent/JP7471096B2/en active Active
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017205086A (en) | 2016-05-20 | 2017-11-24 | キッコーマン株式会社 | Carbohydrate solution and method for producing the same |
Also Published As
Publication number | Publication date |
---|---|
JP2021121180A (en) | 2021-08-26 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6993407B2 (en) | Grape-flavored sweet wine manufacturing method and grape-flavored sweet wine | |
CN106754071A (en) | A kind of health-care spirit and its brew method | |
CN105695295A (en) | Preparation method of pearl barley and honey vinegar | |
JP2014233262A (en) | Saltiness promoter | |
JP4503002B2 (en) | Manufacturing method of plum spirits | |
JP2018027102A (en) | Sparkling drink and method for producing the same | |
JP7471096B2 (en) | Manufacturing method of mirin | |
JP4286719B2 (en) | Method for producing fermented malt beverage using wheat | |
JP4096026B2 (en) | Method for liquefying cereals or potatoes using liquid cocoons | |
JP2020054381A (en) | Beer taste beverage and production method thereof | |
JP2017127240A (en) | Beer taste beverage and production method thereof | |
WO2018207250A1 (en) | Saccharified liquid, method for producing saccharified liquid, food and beverage, distilled liquid for whiskey, and whiskey | |
JP6086359B1 (en) | Method for producing shochu made from sweet potato | |
JP2802844B2 (en) | Alcohol or food manufacturing method | |
JP6208495B2 (en) | Alcohol-containing seasoning and method for producing the same | |
KR20220073305A (en) | Beer manufacturing method using potato and red bean paste | |
JPH06303959A (en) | Production of new foaming sake (rice wine) similar to beer | |
JP4494123B2 (en) | Production method of effervescent alcoholic beverage not using barley, wheat and malt, effervescent alcoholic beverage produced by the production method thereof, production method of malt alcoholic beverage and malt alcoholic beverage produced by the production method | |
JP5887605B1 (en) | Mirins, method for producing mirins | |
JPS5831985A (en) | Preparation of brewed vinegar | |
KR102640698B1 (en) | Method for Preparing Shikhe Using Oat | |
JP6709301B2 (en) | Fermented malt beverage with enhanced richness | |
JP6470948B2 (en) | Malt fermented beverage with enhanced richness | |
CN107586663A (en) | A kind of preparation method of yellow rice wine | |
JPH07168A (en) | Method for producing new sparkling liquor similar to beer |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221220 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20231129 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20231130 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240124 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20240404 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240409 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 7471096 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |