JPH0437708B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a novel method for producing manufactured drinking water that is completely different from the conventional method for producing drinking water using rice, wheat, and soybeans as raw materials. It is something. (Prior Art) In recent years, demand for sake has slowed down due to changes in eating habits, while production of wine, beer, shochu, etc. has been increasing. In addition, the growth in fruit juice drinks and carbonated drinks is also very significant. The reason for this is thought to be that people like the refreshing feeling they feel while eating or drinking wine, beer, shochu, etc. or after eating and drinking. Also,
The aroma of the beverage itself also has a great deal to do with taste. Amazake is a traditional brewed drinking water, but it is not a drink that can be enjoyed throughout the year, but is currently consumed only during a limited period of time. Possible reasons for this include the koji odor characteristic of amazake, the lack of sweetness and accompanying taste, and the lack of umami. In addition, lees soup made from sake lees has the characteristic smell of sake lees, lacks umami, and lacks a refreshing taste, so it is only used as a side dish rather than a drink. Among non-alcoholic fermented foods made from rice, wheat, and soybeans, miso, soy sauce, vinegar, etc. are the main products and have been used for a long time. This is grain,
It is thought that many people like it because the unique taste of beans has been aged to a harmonious taste. (Problem to be solved by the invention) Saccharified and fermented foods that use the unique ingredients of rice, wheat, soybeans, etc., which have been staple foods for many years, have become an important part of the Japanese taste through a long tradition. Despite this, there is almost nothing to drink other than alcoholic beverages, and brewed drinking water using these beverages has not yet appeared. On the other hand, sake lees not only contains saccharifying enzymes and various enzymes, but also contains a large amount of yeast when fresh.
Although it has such great properties, its usage range is limited to pickles, shochu, and kasujiru, and its effective use has been a major challenge. (Means for Solving the Problems) The present inventors used one or more of rice koji, barley koji, and soybean koji as raw materials during research and development of various types of low-concentration sake, and saccharified them. After that, fresh sake lees with surviving yeast or sake lees and yeast are added to perform saccharification and fermentation, and when the saccharification and fermentation is stopped when the alcohol content is less than 1%, it becomes different from conventional drinks such as amazake. discovered that it is possible to produce brewed drinking water with a completely different palatability and an excellent flavor, leading to the completion of the present invention. At the same time, the inventors have also discovered that by adding fresh sake lees with viable yeast to soymilk and performing saccharification and fermentation, it is possible to obtain a smooth soymilk product without the odor of soymilk. In the present invention, first, one or more of rice malt, barley malt, and soybean malt is saccharified (including proteolysis) at around 55°C. Each koji may be used alone, rice koji and barley koji, rice koji and soybean koji, barley koji and soybean koji, or all of them may be mixed. This brings out the umami, sweetness, and other flavors of each raw material, and also brings out the characteristics of each koji associated with it. The saccharification time may be one day, or may be shorter or longer depending on the purpose. The moromi (moromi) made in this way is used as is or by squeezing the juice to obtain a saccharified liquid. You don't have to heat it or not. Sake lees with surviving yeast or sake lees and yeast are added to each of the saccharified liquids obtained as described above, and saccharification and fermentation is carried out for a certain period of time, and the saccharification and fermentation is stopped when the alcohol content is less than 1%. In this case, simply mixing together will not produce the desired effect; at least one hour is required, depending on the amount of viable yeast, reaction temperature, and environmental conditions. The longer the time, the greater the effect. Note that if the reaction is carried out for a long time, there is a risk of spoilage, so it is necessary to add the necessary acid for preservative purposes, increase the amount of yeast, and keep the temperature below 15°C to prevent spoilage. From the above, the time for saccharification and fermentation requires one hour or more, and generally, half a day to several days is desirable. The product thus saccharified and fermented is boiled to stop the fermentation, and then rough-filtered or filtered to obtain a product. The same applies to soy milk. For example, 5 kg of steamed rice and 5 kg of rice malt are mixed, 20 kg of water is added, and saccharification is carried out at 55°C for 24 hours using a conventional method. On the other hand, add 3kg of fresh sake lees to 100ml of water and stir well to disperse it evenly. This solution 5 is mixed with the saccharification solution 5, and saccharification and fermentation is carried out at 20°C. After 48 hours, it is boiled with almost no alcohol content to stop the saccharification and fermentation. The resulting solution is roughly filtered through cotton cloth to obtain the product of the present invention. Even if the raw material is barley koji or soybean koji (rice, barley, or soybean may be added as a filler), it may be produced according to the above method. The taste of the saccharified liquid obtained in the first step has a malty odor similar to that of amazake, lacks umami and sharpness, and is simply sweet. By adding fresh sake lees with viable yeast to this saccharified liquid and further saccharification and fermentation, it is possible to obtain a refreshingly sweet, full-bodied, and refreshing beverage with good palatability. Moreover, the flavor of sake lees was not recognized at all. As mentioned above, the product obtained by the present invention is extremely excellent in umami and sutsukurisu, which are the basics of drinking water, and has other characteristics such as malt smell like amazake, and aftertaste. It also has a great effect on eliminating the soy milk odor and sticky taste of soy milk. As described above, the product obtained by the present invention is extremely innovative, but the important feature of this production method is that the yeast is added to sake lees or sake lees and yeast, and It is a time-consuming saccharification and fermentation process. In other words, adding yeast alone has no effect, adding only sake lees with killed yeast has no effect, and simply mixing the mixture has almost no effect. Until now, sake lees has only been recognized as a raw material for carbohydrates or a bulking agent, such as pickles, shochu, and lees soup, and even when it is used in beverages, it has not strayed away from this idea. This is because fresh sake lees is only available for a certain period of time, and even sake lees produced during this period have a small amount of viable yeast due to storage conditions.Also, sake lees produced at other times have no yeast because they are stored frozen. Since the yeast was dead, it seems that the yeast could not have been found to have the same characteristics as the sake lees with living yeast. The present invention, which focuses on this point, is not only economical since the raw materials are cheap, but also makes effective use of resources, and has great utility value, especially in today's era where rice and wheat consumption movements are being called for. . (Effects of the Invention) The compositions of the brewed drinking waters of Examples 1 and 2 described below are as shown in Table 1.

[Table] (Note) Extract content...... Jubaume Ukihiyo
A sensory test was conducted on the product obtained according to the present invention using a micrometer, and the results are shown in Table 2.

[Table] (Note) Number of people who judged the product to have sutsukirisa and umami, 10 panelists Most people recognized that the product of the present invention had sutsukirisa and umami. Next, a sensory test was conducted regarding odor, and the results are shown in Table 3.

[Table] No one felt a koji odor from the product of the present invention, and products using sake lees with dead yeast, enzymes, and yeast instead of fresh sake lees are ineffective. acknowledged. A similar sensory test was also conducted on the odor of soy milk, and the results are shown in Table 4.

[Table] Similar to the malt odor, soy milk was also recognized by most people as having an effect. As described above, the present invention not only eliminates the odor and other disadvantages of conventional brewed drinking water (amazake, kasujiru, etc.), but also brings out the bitterness and umami. Almost everyone agreed that there was. As described above, it has been found that the present invention has excellent properties as a brewed drinking water, and is extremely useful in terms of added value and applications. (Example) Example 1 Mix 5 kg of steamed rice with 5 kg of rice malt, add 20 kg of water,
After saccharification was carried out in a conventional manner at 55°C for 24 hours, the mixture was cooled to 25°C. Add 3kg of fresh sake lees with viable yeast to water.
10 and stirred well to uniformly disperse the mixture. Mix sake lees solution 5 with saccharified solution 5 and heat at 20℃.
Saccharification and fermentation were performed. After 48 hours, the fermentation was stopped by boiling with almost no alcohol content. The obtained solution was roughly filtered through cotton cloth to obtain this product. Analytical value Alcohol content 0% Extract content 4.6 (Note) Extract content Example using a heavy Baume float meter 2 Sake lees solution 5, which is made by adding 3 kg of fresh sake lees in which yeast remains to 5 parts of fresh soy milk to 10 parts of water. 1 g of dry yeast was mixed and saccharification and fermentation was performed at 20°C.
After 6 hours, boiling was performed to stop the fermentation. The obtained solution was roughly filtered through cotton cloth to obtain this product. Analysis values: Alcohol content: 0% Extract content: 3.8 (Note) Extract content: According to a heavy Baume float meter

Claims (1)

[Scope of Claims] 1. After saccharifying one or more of rice koji, barley koji, and soybean koji, saccharification and fermentation is performed by adding sake lees in which yeast remains or sake lees and yeast, and the alcohol content is reduced. A method for producing brewed drinking water characterized by stopping saccharification and fermentation at less than 1%. 2. A method for producing brewed drinking water, which comprises adding sake lees with viable yeast or sake lees and yeast to soymilk to perform saccharification and fermentation, and stopping the saccharification and fermentation when the alcohol content is less than 1%.