JPH03247261A - Preparation of paste of 'sake' lees - Google Patents
Preparation of paste of 'sake' leesInfo
- Publication number
- JPH03247261A JPH03247261A JP2042360A JP4236090A JPH03247261A JP H03247261 A JPH03247261 A JP H03247261A JP 2042360 A JP2042360 A JP 2042360A JP 4236090 A JP4236090 A JP 4236090A JP H03247261 A JPH03247261 A JP H03247261A
- Authority
- JP
- Japan
- Prior art keywords
- lees
- paste
- sake
- sake lees
- aqueous liquid
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title abstract 2
- 239000007787 solid Substances 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000007670 refining Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019685 rice crackers Nutrition 0.000 abstract description 3
- 235000019992 sake Nutrition 0.000 abstract 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 2
- 239000010419 fine particle Substances 0.000 abstract 2
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 239000002245 particle Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000003125 aqueous solvent Substances 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、酒粕ペーストの製造方法に関し、更に詳しく
はテクスチャー的にザラザラ感のない、食品への利用が
容易な酒粕ペーストの製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing sake lees paste, and more particularly to a method for producing sake lees paste that does not have a rough texture and can be easily used in foods.
酒粕をペースト化する方法としては、適当量の水性液や
砂糖、食塩等と練り合せ最後にうらごしをかけることが
行われている。The method of turning sake lees into a paste is to knead it with an appropriate amount of an aqueous liquid, sugar, salt, etc., and then strain it at the end.
また、酒粕をそのままか、若干量の水性液に浸漬、貯蔵
することで自己消化を促進させて酒粕を溶解させる方法
もある。There is also a method of dissolving the sake lees by accelerating autolysis by storing the sake lees as is or by immersing it in a small amount of an aqueous liquid and storing it.
具体的には例えば特開昭５５−４２５４４号公報に記載
される様に水及び糖類、酸類と混合し１５℃で１日放置
後かくはんしてペースト状に均一化する方法、また特開
昭５８−２８２７０号公報に記載されている、清酒と酒
粕を高速かくはん機やモノフレックスポンプにて細かく
コロイド状に砕き、必要に応じて０．１ｃｍ程度のふる
いを通してろ過するにごり酒の製造方法がある。Specifically, for example, as described in JP-A No. 55-42544, water, sugars, and acids are mixed, left at 15° C. for one day, and then stirred to homogenize into a paste. There is a method for producing nigori sake, which is described in Japanese Patent No. 28270, in which refined sake and sake lees are crushed into a fine colloid using a high-speed stirrer or a monoflex pump, and if necessary, filtered through a sieve of about 0.1 cm.
更に特開昭５８−１５８１７２号公報に記載される様に
酒粕：みそニデキストリン：水の重量比が１００：１５
６：６７：６７の割合か、酒粕：デキストリン：水の重
量比が６０：２０：２０の割合でホモジナイズする方法
や、特開昭５９−１１３８８４号公報に記載される様に
酒粕とアルコール類を原料とし、これを十分にらい砕し
、３ ｍｍ以下のふるいを通し大きな粒子を除去しペー
ストとする方法がある。Furthermore, as described in JP-A-58-158172, the weight ratio of sake lees: miso nidextrin: water is 100:15.
A method of homogenizing at a ratio of 6:67:67 or a weight ratio of sake lees: dextrin: water of 60:20:20, or a method of homogenizing sake lees and alcohol as described in JP-A-59-113884. There is a method of using it as a raw material, thoroughly grinding it, passing it through a sieve of 3 mm or less to remove large particles, and making it into a paste.
従来の方法ではペースト化する条件が確立されていない
ためペースト化した後の粒子が不ぞろいで、ふるいで、
大きな粒子を取除く必要がある。In the conventional method, the conditions for making paste have not been established, so the particles after making paste are irregular, and it is difficult to sieve.
Large particles need to be removed.
しかもふるいを通すことは非常な労力と時間を要し著し
く生産性を悪くする原因となっている。Moreover, passing the material through the sieve requires a great deal of labor and time, which causes a significant decrease in productivity.
更に、練り合せる手法において、らいかい機を用いてペ
ースト化を行う場合、所要時間がかかり、場合によって
は加熱が起こりフレーバー的な変質を生じることになる
。Furthermore, in the kneading method, when making a paste using a sieve machine, it takes time, and in some cases, heating may occur, resulting in flavor deterioration.
その他、酒粕ペーストの最終固形分量が明確でなく、原
料酒粕の固形分がまちまちなので出来上がりペーストの
固形分がバラツキ、最終製品の固さ、フレーバー、更に
は品質面において不ぞろいとなり、商品価値が失われる
ことになる。In addition, the final solid content of the sake lees paste is not clear, and the solid content of the raw material sake lees varies, resulting in variations in the solid content of the finished paste, resulting in uneven hardness, flavor, and even quality of the final product, resulting in a loss of commercial value. It turns out.
混合される水性液の量においても、少なすぎればペース
トは固く、均一化までは長時間かかり均一化も困難で、
水分散性の悪いものとなり、多すぎれば、ペースト化、
均一化は容易となるが、フレーバー的に弱いものとなり
、利用しにくいものとなるほか、分離を起こしたりする
原因となる。Regarding the amount of aqueous liquid mixed, if it is too small, the paste will be hard and it will take a long time to homogenize, making it difficult to homogenize.
It will have poor water dispersibility, and if there is too much, it will become a paste.
Although it is easier to homogenize, the flavor is weaker, making it difficult to use, and may cause separation.
本発明の目的は、ザラザラした口当りのない、良好なテ
クスチャーを有する酒粕ペーストの製造方法を提供する
ことにある。An object of the present invention is to provide a method for producing sake lees paste that does not have a rough texture and has a good texture.
本発明を概説すれば、本発明は酒粕ペーストの製造方法
に関する発明であって、酒粕と水性液とを、最終固形分
含量が１０〜３０％（Ｗ／１１）になるように混合し、
６０メツシユバスまで細粒化することを特徴とする。To summarize the present invention, the present invention relates to a method for producing sake lees paste, which includes mixing sake lees and an aqueous liquid so that the final solid content is 10 to 30% (W/11),
It is characterized by fine graining up to 60 mesh size.
本発明者らは酒粕ペーストの最終固形分含量を調節し、
６０メツシュパス（６０メツシユオールパス）好ましく
は１００メツシユバスまでなるように細粒化することで
、テクスチャー的にザラザラ感のない水分散の良いペー
ストが得られることを見出した。The present inventors adjusted the final solid content of sake lees paste,
It has been found that by refining the paste to 60 mesh passes (60 mesh all passes), preferably up to 100 mesh passes, a paste with good water dispersion without a rough texture can be obtained.
すなわち、酒粕ペーストの最終固形分含量が、１０〜３
０％好ましくは１５〜２０％になる様に、水性液を加え
て調節する。本発明において水性液とは水のみ、又はほ
かに合目的的な成分、例えば酒類を含有したものをいい
、また食品に用いられる水性溶媒も含まれる。本発明に
おけるペーストにおいて、最終固形分が３０％を越える
とホモゲナイズが困難となり、１０％未満では酒粕フレ
ーバーが希釈され弱いものとなり、また、当該ペースト
を使用する対象食品がより限定される。That is, the final solid content of the sake lees paste is 10 to 3.
Adjust by adding an aqueous liquid so that the concentration is 0%, preferably 15 to 20%. In the present invention, the aqueous liquid refers to only water or one containing other purposeful ingredients, such as alcoholic beverages, and also includes aqueous solvents used in foods. In the paste of the present invention, if the final solid content exceeds 30%, homogenization becomes difficult, and if it is less than 10%, the sake lees flavor becomes diluted and weak, and the target foods for which the paste is used are more limited.
また、細粒化の方法はホモゲナイズ、らいかい等、適宜
選択可能である。更に装置についてはホモミキサー サ
イレントカッター ミル、ラインミキサー及びらいかい
機等適宜使用可能である。Further, the method for refining the particles can be selected as appropriate, such as homogenization or rinsing. Further, as for equipment, a homomixer, silent cutter mill, line mixer, and rice cracker can be used as appropriate.
細粒化の条件は、例えばホモゲナイズにおいて、機種に
より異なるので一概に規定はできないが、２，００ Ｃ
］〜１５，００ Ｏｒｐｍで１〜３０分（好ましくは２
．０００〜４． ＯＯＯｒｐｍで１５〜２５分）ホモゲ
ナイズ処理すれば、目的とする６０メツシユバス以上ま
で細粒化でき、したがってテクスチャーもザラザラ感の
ない良好なものとなる。The conditions for refining the particles, for example in homogenization, vary depending on the model, so it cannot be specified unconditionally, but 2,00 C
] to 15,00 Orpm for 1 to 30 minutes (preferably 2
．． 000~4. By homogenizing (at OOOrpm for 15 to 25 minutes), the grains can be refined to the desired 60 mesh bath or more, and the texture will be good without any roughness.
更に、必要に応じて、ペーストの褐変等の品質保存変化
を少なくするために、加熱処理を行っても良い。加熱処
理は酒粕中に残存する微生物の殺菌と酵素を失活させる
条件で行えば良く、特に制限はないが、７０〜１００℃
で１〜６０分の処理条件が好ましい。Furthermore, if necessary, heat treatment may be performed to reduce changes in quality of the paste, such as browning. The heat treatment can be carried out under conditions that sterilize the microorganisms remaining in the sake lees and deactivate the enzymes, and there are no particular restrictions, but the temperature is 70 to 100°C.
Treatment conditions of 1 to 60 minutes are preferred.
以上の方法に従えば、短時間で、ふるい分けを施す必要
がないほど粒子がそろい（６０メツシユバス以上）均一
化され、水分散性も良く、フレーバー的にも高い、品質
保存安定性の高い酒粕ペーストが得られる。If you follow the above method, in a short time, the particles will be so uniform that no sieving is necessary (more than 60 mesh baths), and the sake lees paste will have good water dispersibility, high flavor, and high quality and storage stability. is obtained.
ここでホモゲナイズをより簡単に行うため、あらかし約
酒粕を凍結粉砕したりエクストルーダー等で練り上げて
おくことも好ましい。In order to perform homogenization more easily, it is also preferable to freeze and crush the sake lees or knead them using an extruder or the like.
また、離水が心配な場合には増粘剤（キサンタンガム、
アラビアガム等）や糊料（カラギーナン、ペクチン等）
を使用することができる。In addition, if you are concerned about syneresis, use thickeners (xanthan gum,
gum arabic, etc.) and thickeners (carrageenan, pectin, etc.)
can be used.
次に実施例及び実験例を挙げて本発明を具体的に説明す
るが、本発明はこれらに限定されない。Next, the present invention will be specifically explained with reference to Examples and Experimental Examples, but the present invention is not limited thereto.
実施例１
酒粕（固形分５０％）１００重量部に対し水１００重量
部を加え、固形分として２５％になる様に調節し、ホモ
デイスパー〔特殊機化工業■製〕にて３．６０ Ｏｒｐ
ｍで３０分間ホモゲナイズした後、必要に応じて、８５
℃、２０分間加熱処理し酒粕ペーストとした。Example 1 100 parts by weight of water was added to 100 parts by weight of sake lees (solid content 50%), the solid content was adjusted to 25%, and the mixture was heated to 3.60 Orp using a homodisper (manufactured by Tokushu Kika Kogyo ■).
After homogenizing for 30 min at 85 m
℃ for 20 minutes to obtain a sake lees paste.
得られた各ペーストは強い酒粕風味を有し、クリーム状
で水分散性の良いものであった。Each paste obtained had a strong sake lees flavor, was creamy, and had good water dispersibility.
実施例２
酒粕（固形分４０％）１００重量部に対し水１５０重量
部を加え、ペースト固形分として１６％になる様に調節
し、ホモミキサーにて２．５０Ｏｒｐｍで３０分間ホモ
ゲナイズした後、必要に応じ７０℃３０分間加熱処理し
酒粕ペーストとした。得られた各ペーストは強い酒粕風
味を有し、クリーム状で水分散性の良いものであった。Example 2 150 parts by weight of water was added to 100 parts by weight of sake lees (solid content 40%) to adjust the paste solid content to 16%, and after homogenizing for 30 minutes at 2.50 Orpm with a homomixer, the necessary The mixture was heat-treated at 70°C for 30 minutes to obtain a sake lees paste. Each paste obtained had a strong sake lees flavor, was creamy, and had good water dispersibility.
実験例１
実施例１にて得られた酒粕ペーストで加熱処理をしたも
のとしないものについて品質保存変化について比較実験
を行った。Experimental Example 1 A comparative experiment was conducted regarding changes in quality preservation of the sake lees paste obtained in Example 1 with and without heat treatment.
保存温度を５℃、３０℃とし菌数、色、香りについて比
較した。この結果を下記表１に示す。The storage temperature was 5°C and 30°C, and the number of bacteria, color, and aroma were compared. The results are shown in Table 1 below.
以上の実験から加熱処理したものは、しないものに比べ
品質保存的に優れていることが明かとなった。From the above experiments, it has become clear that heat-treated products are superior in terms of quality preservation compared to those that are not heat-treated.
以上説明した様に、本発明のペーストは、短時間でかつ
容易に製造され、テクスチャー的にザラザラ感がなく高
い水分散性を示し、また強い酒粕フレーバーを有するの
で、食品素材として、従来よりの酒まんじゅう、あん、
米菓への利用だけでなく、菓子一般、水産練り製品、畜
肉練り製品へも期待でき、酒粕の高度利用へつながる。As explained above, the paste of the present invention can be easily produced in a short time, has no grainy texture, exhibits high water dispersibility, and has a strong sake lees flavor, so it can be used as a food material better than conventional ones. Sake manju, red bean paste,
It can be used not only for rice crackers, but also for confectionery in general, seafood paste products, and meat paste products, leading to advanced utilization of sake lees.
Claims (1)
（Ｗ／Ｗ）になるように混合し、６０メッシュパスまで
細粒化することを特徴とする酒粕ペーストの製造方法。1. Sake lees and aqueous liquid with a final solid content of 10 to 30%
A method for producing sake lees paste, which is characterized by mixing the paste so that the ratio is (W/W) and refining the paste to a 60-mesh pass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2042360A JPH03247261A (en) | 1990-02-26 | 1990-02-26 | Preparation of paste of 'sake' lees |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2042360A JPH03247261A (en) | 1990-02-26 | 1990-02-26 | Preparation of paste of 'sake' lees |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03247261A true JPH03247261A (en) | 1991-11-05 |
Family
ID=12633870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2042360A Pending JPH03247261A (en) | 1990-02-26 | 1990-02-26 | Preparation of paste of 'sake' lees |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03247261A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005087188A (en) * | 2003-02-10 | 2005-04-07 | Senya Yamanaka | Method for producing sweet rice-fermented drink |
| JP2007312648A (en) * | 2006-05-24 | 2007-12-06 | Morinaga & Co Ltd | Method for producing amazake paste, and amazake liquid |
| JP2008043215A (en) * | 2006-08-11 | 2008-02-28 | Takara Shuzo Co Ltd | Method for producing unrefined sake |
-
1990
- 1990-02-26 JP JP2042360A patent/JPH03247261A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005087188A (en) * | 2003-02-10 | 2005-04-07 | Senya Yamanaka | Method for producing sweet rice-fermented drink |
| JP2007312648A (en) * | 2006-05-24 | 2007-12-06 | Morinaga & Co Ltd | Method for producing amazake paste, and amazake liquid |
| JP2008043215A (en) * | 2006-08-11 | 2008-02-28 | Takara Shuzo Co Ltd | Method for producing unrefined sake |
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