JPH0576339A - Preparation of liquor or food - Google Patents

Abstract

PURPOSE:To prepare liquor or food emitting fragrance by heating in improved utilization efficiency of raw material by heating an unrefined SAKE (Japanese rice wine) at the stage of the saccharification, fermentation, etc., of the unrefined SAKE in the preparation of liquor and food using unrefined SAKE. CONSTITUTION:Unrefined SAKE derived from malt, rice, water and yeast or sweet unrefined SAKE derived from malt, rice, brewing alcohol, etc., is heated at >=50 deg.C (preferably >=60 deg.C for >=30min) at the stage of saccharification and aging or saccharification and fermentation of the unrefined SAKE to re- gelatinize the aged starch and the gelatinized starch is dissolved by using amylase or heat-stable amylase to obtain the objective liquor.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing alcoholic beverages or foods, and more particularly to a method for producing alcoholic beverages or foods having a heated aroma with improved raw material utilization.

[0002]

2. Description of the Related Art Conventionally, saccharification / ripening and saccharification / fermentation are generally performed at relatively low temperatures, for example, about 15 ° C. for sake mash and 20-40 ° C. for mirin mash. This is because starch and proteins, which are the ingredients of liquor grains, are dissolved in the mash by koji enzyme, but the optimum temperature of this enzyme is relatively low, and the decomposition products of starch and protein are further reduced in molecular weight. The same applies to koji enzyme. Therefore, in order to smoothly promote the dissolution of the raw materials in the mash, it is common to brew at a relatively low temperature for a long time. Therefore, the liquor thus obtained becomes ordinary sake or mirin, but a large amount of active ingredients of raw materials and metabolites of koji remain in the lees.

[0003]

The liquor thus obtained, sake and mirin, may be used in cooking by boiling off or heating with a kanzamashi. It is known that the scented components and the components produced by the amino-carbonyl reaction also play an important role. In addition, in the mash, the active ingredients of the raw materials and the metabolites of koji are not only the starches of rice koji and slag that become insoluble due to aging during long-term saccharification / ripening or saccharification / fermentation, and not only remain in the lees, In particular, aged starch during koji making also remains in the lees, and these starch components do not sufficiently transfer to the product. In addition, a method for producing synthetic mirin (Japanese Patent Publication Sho 3)
No. 8-25282), a method of heating and aging is known, but heating mash is not known. The object of the present invention is to transfer more of the active ingredient in the above-mentioned conventional alcoholic beverages into the product (therefore, the raw material utilization rate is improved),
An object of the present invention is to provide a manufacturing method for obtaining alcoholic beverages or foods to which a heated aroma is added.

[0004]

Means for Solving the Problems To outline the present invention, the present invention provides a method for producing alcoholic beverages or foods, which comprises the step of heating the rice mash in the production of alcoholic beverages or foods using the rice mash. Regarding the production method, more specifically, by using amylase or thermostable amylase, the raw material utilization rate is improved, and it is a production method for obtaining a product in which a large amount of heating aroma and active ingredients in mash have been transferred into the product. ..

Regarding conventional mash, saccharification, aging and saccharification
Fermentation is performed at normal temperature (10-40 degreeC). This is because the koji enzyme acts comprehensively in this temperature range.

As a result of extensive studies to solve the above problems, in addition to the production of brewing components by the koji enzyme in this mash,
The present invention has been completed by finding that good results can be obtained by heating the mash, more preferably by causing an amylase or a thermostable amylase to act.

In the present invention, the mash is a sake mash consisting of koji, kakemi, pumping water and yeast, and a mirin mash consisting of koji, kakemi, alcohol for brewing (further, syrup may be contained), Also, amazake mash consisting of koji, rice, water, sake lees and /
Alternatively, it may be a mixture of mirin meal and water, but it may be a combination thereof.

In addition to sake and mirin, cooking liquor and the like in the method of the present invention include sake and cooking liquor. Food products include fermented seasoning, mirin-flavored seasoning, salt mirin, and miso. , Alcoholic beverages using starchy materials such as soy sauce, vinegar, etc.
Any brewed food can be used. Starch-based raw materials include rice (glutinous rice, non-glutinous rice), wheat, millet, millet, corn, potatoes, etc., and are not particular in shape such as granular or powdery.

The amylase and thermostable amylase used in the present invention are not limited to plant, animal and microbial origins. It may also be a preparation or an extract. Here, the amount of amylase and heat-resistant amylase used may be 1/1000 or less of the weight of the solid raw material excluding koji. The time of use may be attached at the beginning of preparation, or may be added at the time of heating. Further, proteases other than these amylases, cellulases and the like may be used alone or in combination with amylases.

The heating step referred to in the method of the present invention can be carried out at any stage of saccharification / ripening or saccharification / fermentation of mash, but the latter stage of these stages is preferable. For example, it is after 1 day, preferably after 10 days after preparation (Study Example 1-Table 1). Also, the heating condition is that the temperature is 5
The temperature is 0 ° C or higher, preferably 60 ° C or higher, and the time is preferably 30 minutes or longer (Study Example 1-Table 2 and Table 3).
This is to re-gelatinize the aged starch in the mash, dissolve these starches with a heat-resistant amylase, and enhance the components in the product by efficiently allowing the enzymes of the koji remaining in the mash to act in a short time. This is possible (Study Example 1-Table 4). Furthermore, not only can the koji components be extracted and sterilized during mashing, but also non-enzymatic reactions between the low-molecular components produced by the various enzymes of the koji can be performed smoothly. That is, although the conventional method tentatively produces a flavor and a heated aroma, the method of the present invention can further enhance a flavor component and a complicated heated aroma. Here, at the time of heating, alcohol content and water content in the mash evaporate, but are collected in a condenser, refluxed,
It may be circulated or evaporated as it is.

This heated mash is pressed to obtain juice and lees. The squeezed juice is processed in the usual way to obtain a product, but since it has already been sterilized by heating, it is possible to omit the burning sterilization step.

The present invention will be specifically described below with reference to study examples. Study example 1

[0013]

[Table 1] Table 1 Ripening of mirin mash and heating time ────────────────────────────────── Duration 1 day 10 days 30 days ─────────────────────────────────── Heating aroma ± ＋ ＋ ＋ 381 262 206 ──────────────────────────────────

Preparation: steamed sticky rice 628 g, rice malt 93 g,
35% w / w alcohol was mixed, made into a mash and aged at 30 ° C. Miso heating: Thermostable amylase (XP-404, made by Nagase)
70 mg was added and heated at 90 ° C. for 120 minutes. Heated aroma: -No, ± Slightly, + Yes, +
+ Moderately high, +++ There is plenty.

[0015]

[Table 2] Table 2 Heating temperature of mirin mash Heating temperature (℃) ─────────────────────────────── 40 50 60 70 80 90 90 100 ──────────────────────────────────── Heating aroma − ± ＋＋＋＋＋＋＋＋＋ Meal amount 350 310 310 300 280 270 210 210 200 ─────────────────────────────────────

Maturation, aging, 30 ° C., 30 days, heating time 12
0 minutes, other conditions are the same as in Table 1.

[0017]

[Table 3] Table 3 Heating temperature of mirin mash ───────────────────────────────────── Heating temperature ( 60 ℃) 90 ℃ ─────────────── ────────────── Time 30 minutes 60 minutes 180 minutes 30 minutes 60 minutes 180 minutes ─── ───────────────────────────────── Heating aroma ± ＋＋＋＋＋＋＋＋＋＋ Amount of residue 310 310 300 210 260 210 200 200 ─ ───────────────────────────────────

Other conditions are the same as those in Table 1 except for maturing, 30 ° C., 30 days, heating temperature and time.

[0019]

[Table 4] Table 4 Effect of thermostable α-amylase (aging for 30 days, 70 ° C, 240 minutes) ─────────────────────────── ────── Add or not Add ──────────────────────────────── Heating fragrance ＋＋＋ Kurasu amount 209 252 ────────────────────────────────

Conditions other than those shown are the same as in Table 1.

[0021]

EXAMPLES The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples.

Example 1 By a conventional method, 85% glutinous polished rice was soaked, drained, steamed under atmospheric pressure, allowed to cool, inoculated with seed sprouts, and then malted for 48 hours to obtain malted rice. 85% glutinous polished rice was soaked as the rice to be steamed, drained and steamed under pressure (120 ° C., 20 minutes) to obtain steamed glutinous rice.
93 g of this koji, 628 g of steamed sticky rice, 279 g of 35% (w / w) brewing alcohol, and thermostable amylase (XP-
404, 1500 units ^* / g, manufactured by Nagase Seikagaku) 7
0 mg was mixed, made into a beer and saccharified and aged at 30 ° C. for 30 days. After aging, the mash was heated at 90 ° C. for 1 hour. The evaporated vapor was used as a recovered liquid by collecting a distillate in a condenser.
General analytical values and raw material utilization rates of squeezed juice obtained from heated mash and squeezed juice from non-heated mash (control mash) were obtained. The results are shown in Table 5.

^* 1 unit is 1 g of 0.1 g of alkali-gelatinized starch which is blue due to iodine at pH 5.3 and 40 ° C.
It is an enzyme activity that reduces by 10% in 0 minutes.

[0024]

[Table 5] Table 5 Analysis values and raw material utilization rate of juice obtained from the heating mash ────────────────────────────── ─────── Component Mirin Heating vs. Terase ──────────────────────────────── ──── Total sugar (%, w / v) 59.2 44.8 Direct sugar (%, w / v) 50.3 36.7 Total nitrogen (mg%, w / v) 219 77 Amino nitrogen ( mg%, w / v) 74 25 Alcohol (%, v / v) 6.5 14.1 Titration acidity (0.1N NaOHml / 10ml) 1.53 0.45 pH 5.43 5.50 Specific gravity (15 ° C) ) 1.210 1.162 Chromaticity (430nm × 10 ³ ) 652 82 Mirin yield (ml) 669 810 lees (g) 211 347 times collection (ml) 40.7% alcohol ───── 147 ─ ──────── ─────────────────────────── Sugar dissolution rate 95.9 91.0 Protein dissolution rate 29.8 12.8 ─── ──────────────────────────────────

From Table 5, the sugar and protein dissolution rates were 95%, respectively, compared with 91.0% and 12.8% of the control.
It improved to 9% and 29.8%. In addition, the obtained squeezed juice was rich in cooked mirin with a sugar concentration of 59.2% (1.32 times) and total nitrogen of 219 mg,% (2.84 times), which was rich in heating aroma compared to the control. .. As a result of a sensory test, it was evaluated that the mirin with heating mash had a richer umami and a better taste than the control.

Example 2 Sake production was carried out by a two-stage charging with a general charging composition as shown in Table 6. 75% polished white rice is steamed under normal pressure (100
(° C, 30 minutes) was used. The rice koji used was prepared by a conventional method using steam-polished rice with 75% polished white. The charge composition is shown in Table 6. In addition, amylase (Daviase K
-27, 20,000 units / g, manufactured by Nagase Seiko Co., Ltd.) was used.

[0027]

[Table 6] Table 6 Stock distribution ──────────────────────────────────── Raw materials First addition Digestion ──────────────────────────────────── Hanging rice (g) 206 460 Rice malt (g) 75 105 Pumped water (ml) 450 900 Lactic acid (75%, w / v) (ml) 1.8 ── Fermentation mother (g) 0.6 ── Thermostable amylase 40 units ^* ───── ───────────────────────────────

^* 1 unit is 0.1 g of an alkali-gelatinized starch which has a blue color due to iodine at pH 5.3 and 40 ° C.
It is an enzyme activity that reduces 10% per minute.

As the initial addition, malt was prepared by mixing koji, steamed rice under atmospheric pressure, water for drawing, lactic acid and yeast. After 24 hours, carry out the distillation
Fermentation was performed at ℃, 18 days after the distillation, the mash was heated at 90 ℃ for 1 hour, then cooled and the mash was squeezed and filtered. The control is
The mash that was pressed without heating was used. The components of these compressed liquids were analyzed and the results are shown in Table 7.

[0029]

[Table 7] Table 7 Sake analysis values ──────────────────────────────────── Heat vs. fertilizer ──────────────────────────────────── Total sugar (%, w / v) 5.2 1.25 Straight sugar (%, w / v) 2.9 1.06 Total nitrogen (mg%, w / v) 171 74 Amino nitrogen (mg%, w / v) 63.2 26 Alcohol ( %, V / v) 14.8 17.5 pH 3.96 4.02 Titrating acidity (0.1N NaOHml / 10ml) 3.5 1.9 Chromaticity (430nm x 10 ³ ) 134 12 Sake yield (ml) 1842 1957 Amount of cake (g) 135 212 212 ─────────────────────────────────────

From Table 7, the total sugar and total nitrogen contents were 5.76 times and 2.3 times, respectively, as compared with the control in the sake from the heating mash. In addition, sensory evaluation was obtained that the sake from the heating mash has a rich heating aroma and a strong sweetness and is suitable for cooking.

Example 3 Amazake was trial-produced by mixing 400 g of rice koji, 660 g of steamed rice, and 500 ml of well water. After charging with this composition, 2 at 55 ° C
Saccharified for 4 hours. The amazake was heated at 100 ° C. for 20 minutes. As a result, heated amazake is
It is viscous, has a lot of sweetness, and has a rich quality. Furthermore, it also had the characteristic of being durable.

[0032]

As described above, by heating the mash in the method for producing alcoholic beverages / foodstuffs of the present invention, and further by using amylase or thermostable amylase, the utilization rate of raw materials is improved and it has a heated aroma. The present invention is a method for producing alcoholic beverages and foods, which can be used as a product and is extremely useful for product diversification.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Rika Ninomiya 3-4-1 Seta, Otsu City, Shiga Prefecture, Central Research Laboratory, Mina Shuzo Co., Ltd. (72) Masahiro Uchida 3-4-1 Seta, Otsu City, Shiga Prefecture Central Brewery Co., Ltd. (72) Inventor Takumi Takayama 3-4-1 Seta, Otsu City, Shiga Prefecture

Claims (2)

[Claims] 1. A method for producing liquor or food, which comprises the step of heating mash in the production of liquor or food using mash in the production process. 2. The method for producing alcoholic beverages or food according to claim 1, wherein amylase or thermostable amylase is used.