JPH07177872A - Method for producing alcoholic beverage and food products - Google Patents

Abstract

PURPOSE:To expand the range of raw material selection and improve their utility factor by treating powdery raw materials or their formed products with dry heat and using them as at least a part of starting materials for saccharlflcation and/or brewage. CONSTITUTION:The powdery or formed starting materials of cereals, root and tuber crops, fruits, seeds, beans or the like are treated with dry heat. The heat-treated products per se and/or the treated products therefrom with malted rice (KOJI) and/or their enzymatically treated products are used as at least a part of the starting materials for saccharification and/or brewage.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of alcoholic beverages and foods. More specifically, it is possible to impart flavor, improve quality, and further expand the selection range of raw materials and improve the utilization rate of raw materials from an economic standpoint. The present invention relates to a method for producing alcoholic beverages and foods.

[0002]

2. Description of the Related Art Conventionally, processing of raw materials for alcoholic beverages and foods, such as sake, shochu, mirin and amazake, and foods comprises polishing, washing, dipping and steaming. However, with the recent diversification of products, it is desired to improve the flavor of these sake, shochu, and mirin by devising the raw material treatment, and it is also desired to improve the quality of sweet foods such as amazake. It is known that the raw material grain is roasted and used as a raw material for alcoholic beverages and sweet foods (Japanese Patent Publication No. 5-28591).

[0003]

On the other hand, in order to cope with the diversification of quality, it is desired to establish a brewing technique using various powder raw materials which can expand the selection range of raw materials from the economical viewpoint. There is. An object of the present invention is to provide a method for producing high-quality alcoholic beverages and foods, in which the selection range of raw materials is expanded from an economic standpoint, fluctuations in raw material supply can be easily accommodated, and the raw material utilization rate is improved. is there.

[0004]

The present invention will be described in brief. The present invention is a method for producing an alcoholic beverage or a food obtained by saccharifying and / or brewing a raw material, which comprises drying a powder raw material or a molded product thereof. The present invention relates to a method for producing alcoholic beverages or foods, which comprises heat-treating and / or using the dry heat-treated product and / or the koji and / or enzyme-treated product of the dry heat-treated product as at least a part of the raw materials.

Examples of alcoholic beverages in the present invention include sake, shochu, and mirin. Further, examples of the food in the present invention include amazake, soy sauce, miso, vinegar, bread and the like. Sake production consists of raw material processing, preparation, saccharification / fermentation, aging, upper tank and refining process. Shochu consists of raw material processing, charging, saccharification, fermentation (saccharification / fermentation) and distillation. Mirin consists of raw material processing, charging, saccharification, aging, upper tank and refining process. Furthermore, amazake consists of raw material processing, charging and saccharification steps. In addition, soy sauce, miso, vinegar, bread and the like include the brewing process referred to in this specification. The above-mentioned raw material treatment also includes a koji making step.

As a result of intensive studies by the present inventors, in the production of alcoholic beverages or foods obtained by saccharifying and / or brewing raw materials such as sake, shochu, mirin and amazake, a powder raw material or its molding process. The product is subjected to dry heat treatment, and the dry heat-treated product and / or the treated product of the dry heat-treated product with koji and / or enzyme is used as at least a part of the raw material, for example, as at least a part of the hanging raw material and / or the koji raw material. As a result, it has been found that it is possible to obtain a high-quality product that solves the above problems.

The present invention will be described in detail below. As the raw material in the present invention, non-glutinous rice, non-glutinous rice, barley, wheat, rye, oat, millet, millet, korian, buckwheat, corn, sorghum, grains such as milo, sweet potato, potato, taro, taro, potatoes such as cassava and the like. There are fruits such as dates, chestnuts, sesame, soybeans, seeds, beans, etc.,
Powdered raw materials derived from these refined or unpolished raw materials or molded products thereof in the form of granules or pellets are used. The above raw materials are used alone or in a mixture, and when these raw materials are refined, the bran part of the outer layer can be used together. Further, the powder raw material of the present invention includes starch, starch sugar (produced by hydrolyzing starch with an acid or an enzyme, for example, anhydrous crystalline glucose, hydrous crystalline glucose, purified glucose, solid glucose. , Liquid glucose, starch syrup, starch syrup, etc.) may be mixed. As an example of the method for preparing a molded product, a predetermined amount of powder raw material may be mixed, stirred, and kneaded together with a predetermined amount of water, and the mixture may be applied to a granulator. The above-mentioned mixing, stirring and kneading can be carried out according to a conventional method using an appropriate rotary pot, mixer, continuous kneader or other kneading means. The granulator of the present invention is conventionally
It includes all extrusion granulators, tableting machines and the like used in the fields of feed, medicine and food, and in addition to these granulators, extruders such as extruders are also included. In order to obtain a pellet-shaped molded product, the powder raw material is put into an appropriate granulator, extruded at an arbitrary speed, and cut near the die discharge port.
By appropriately selecting the shapes of the die and nozzle of the granulator, the obtained pellet-shaped molded product can be made close to the size and shape of rice grains. In order to obtain a granular molded product, for example, in the subsequent step of the extrusion granulator, a particle sizer may be applied to adjust the particle size, if necessary.
By making the particle sizes uniform, there is an advantage that not only the handling in the dry heat treatment of the next step becomes easy, but also the process can be continuous and automated. Moreover, depending on the type of dry heat treatment, for example, when performing a dry heat treatment by a roasting method, there is an advantage that uniform treatment can be performed at a high temperature for a long time. The size and particle size of the pellets may be appropriately selected according to the purpose of use. The conditions for molding and processing the powder raw material are appropriately selected according to the type and form of the object to be treated, the watering conditions are water content of 10 to 50% (w / w), and the treatment temperature is 20 to 200.
The temperature and the treatment time may be selected from the range of 0.1 to 300 seconds. For example, when molding rice flour with an extrusion granulator,
The water content is 10 to 50% (w / w),
Preferably, the water content is appropriately selected in the range of 20 to 40% (w / w), the treatment temperature is appropriately selected in the range of 20 to 200 ° C, preferably 30 to 120 ° C, and the treatment time is 0.1. It is appropriately selected depending on the water content and the treatment temperature in the range of ˜300 seconds, preferably 1 to 200 seconds. The obtained granulated product is appropriately selected, for example, by a granulator with a particle size of 0.5 to 10 mm as a particle size, and becomes a molded product to be subjected to dry heat treatment.

The dry heat treatment of the powder raw material or the molded product thereof in the present invention is carried out by a direct heating method using dry hot air such as a roasting method,
There is an indirect heating method in which heating is performed from a heat source through partition walls. As the apparatus, air flow drying or spray drying is suitable as an example of the direct heating method, and drum drying is suitable as an example of the indirect heating method. Further, these methods can be used in combination as appropriate. The conditions for dry heat treatment of the powder raw material or the molded processed product thereof are appropriately selected depending on the type and form of the object to be treated and the dry heat treatment method, and the heating temperature is 90 to 400 ° C.
From this range, the heating time may be selected from the range of 0.1 seconds to several hours. The powder raw material or its molded product before heating may be heated as it is, but it is preferable to add water in order to improve the α-degree. At this time, it is desirable to use a continuous kneader or the like in order to perform the water addition more efficiently. Water conditions include water content of 10 to 70% (w / w),
It is preferably selected appropriately in the range of 20 to 60% (w / w), but can be changed depending on the type of powder raw material used and the dry heat treatment method. For example, when heating rice powder that has absorbed water with a spray dryer, the heating temperature is 90 to 4
The temperature is appropriately selected in the range of 00 ° C, preferably 150 to 350 ° C, and, for example, when heating with a drum dryer,
The heating temperature is 90 to 180 ° C., preferably 12
The heating time is appropriately selected in the range of 0 to 160 ° C., and is 0.1 second to several minutes, preferably 1 second to several tens of seconds depending on the heating temperature and the like. Spray drying gives a dry heat-treated product with an improved protein insolubilization rate and degreasing rate, and drum drying gives a dry heat-treated product with an improved protein insolubilization rate and α-degree.

[0009] The dry heat-treated product is used as it is or after the above-mentioned starch and starch sugar are added, if necessary, and after being subjected to molding processing such as granulation, crushing, crushing, etc., in the production of alcoholic beverages and foods, as-is or as follows. The treated product with koji and / or enzyme agent shown can be used as at least a part of the raw material, for example, as at least a part of the hanging raw material and / or the koji raw material. The koji of the present invention includes all koji conventionally used for the production of alcoholic beverages and foods. The method for mixing the dry heat-treated product of the present invention and the pumping water is not particularly limited, but a kneading method using a continuous kneader may be used.

Next, the enzyme agent used in the present invention is a liquefying enzyme agent and / or a saccharifying enzyme agent. In the liquefaction and saccharification treatment with an enzyme agent, as the liquefaction enzyme agent, mesophilic spitase CP-3 (manufactured by Nagase Seikagaku Co., Ltd.), Kokugen (manufactured by Daiwa Kasei Co., Ltd.), and krystase [Daiwa Kasei )), Α-amylase-800 [manufactured by Ueda Chemical Industry Co., Ltd.], high temperature spitase HS [manufactured by Nagase Seikagaku Corporation], Termamyl [manufactured by Novo Co., Ltd.], Christase TS [Daiwa] Kasei Co., Ltd.], Kokugen T20M
[Manufactured by Daiwa Kasei Co., Ltd.] can be used. As a saccharifying enzyme agent, Sun Super [made by Novo Co., Ltd.], Sumiteam L
[New Nippon Chemical Industry Co., Ltd.], Uniase K [Yakult Honsha Co., Ltd.], Daviase K-27 [Nagase Seikagaku Co., Ltd.] and the like can be used. As other enzyme agents, cellulase agents and hemicellulase agents may be used in combination. The liquefaction and saccharification treatment device may be a batch type or a continuous type. By using the liquefied and saccharified product, process control becomes easy in the production of alcoholic beverages and foods, and the raw material utilization rate improves.

Alcoholic beverages and foods are produced by using the obtained raw material-treated product according to a conventional method. When a treated product with an enzyme agent is used, the amount of koji is appropriately reduced or a saccharifying enzyme agent is added. It can be used. Alcoholic beverages and foods obtained by using the processed raw material of the present invention had a wide selection of raw materials, were excellent in raw material utilization rate, and were sufficiently high quality products.

[0012]

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

Example 1 A powdered raw material of polished rice with a polishing rate of 80% had a water content of 50% (w /
After adding water up to w), using a drum dryer [manufactured by Johnson Boiler Co., Ltd.] as a dry heat treatment device,
The mixture was heated at ℃ for 3 seconds to obtain a dry heat-treated product having a water content of 12.7% (w / w) and a degree of gelatinization of 97%. Using 480 g of this dry heat-treated product (converted to white rice) as the rice to be brewed in sake production, sake was brewed by three-stage preparation according to the preparation composition shown in Table 1 below.
In addition, the pumping water of the dry heat-treated product was adjusted to be equal to that of steamed rice by the control steaming method. As a control, rice polishing rate 8
Sake was brewed with the same preparation as in Table 1 by dipping and steaming 0% non-polished rice by a conventional method without crushing.

[0014]

[Table 1]

Table 2 below shows the component analysis values and sensory test results of the sake obtained by this trial brewing.

[0016]

[Table 2]

Note) Sensory test evaluation method 3-point method 1:
Good 2: Normal 3: Bad 10 panelists

As is clear from Table 2, the sake obtained according to the present invention has a low amino acid content and is a clean sake, and the meal ratio is 14.9% compared to 23.3% of the control, and the raw material utilization rate is high. Improved.

Example 2 A dry heat-treated product was obtained by the same method as in Example 1 using the powdered raw material of polished rice having a rice polishing rate of 80%, and 120 g of the dry heat-treated product (converted to white rice) was pumped at a rate of 160% (v. / W) with the pumped water,
A liquefaction enzyme agent [Spitase CP-3, manufactured by Nagase Seikagaku Co., Ltd.] (225 mg) was added and the temperature was raised to liquefy at 85 ° C. for 30 minutes. This liquefied liquid is used as rice and the following Table 3
A four-stage preparation was carried out by the preparation composition shown in (1), and 135 mg of a saccharifying enzyme agent derived from Rhopus (TAKARA TEAM PLS, manufactured by Nagase Seikagaku Co., Ltd.) was added to the mixture to prepare sake.
As a control, unpolished rice with a rice polishing rate of 80% was immersed and steamed by a conventional method without crushing, the same amount of the saccharifying enzyme agent was added in the same manner as above, and sake was brewed with the preparation shown in Table 3. .
The water content brought in by steamed rice is corrected by pumping water so that the dry matter weight and the ratio of pumping water are equal.

[0020]

[Table 3]

Table 4 below shows the component analysis values and sensory test results of the sake obtained by this trial brewing.

[0022]

[Table 4]

Note) Sensory test evaluation method 3-point method 1:
Good 2: Normal 3: Bad 10 panelists

As is clear from Table 4, the sake produced according to the present invention has a low amino acid content as compared with the control, is a clean sake, and has a lees ratio of 20.6% of the control. Two
%, The raw material utilization rate improved.

Example 3 A barley powder raw material having a 70% brewing ratio was used with a water content of 50% (w).
/ W) and then using a drum dryer [Johnson Boiler Co., Ltd.] as a dry heat treatment device,
The mixture was heated at ℃ for 3 seconds to obtain a dry heat-treated product. This dry heat-treated product was used as barley and fermented at 30 ° C. for 5 days in the primary preparation and 13 days in the secondary preparation according to the preparation composition shown in Table 5 below, and barley shochu was brewed. In addition, the pumping water of the dry heat-treated product was adjusted to be the same as that of the steamed barley obtained by the steaming method as a control. The results are shown in Table 6 below.

[0026]

[Table 5]

[0027]

[Table 6]

As shown in Table 6, the aged mash obtained in the present invention had a low amino acid content and was beautiful. Also, the amount of alcohol obtained was large. Next, the aged mash was distilled with a vacuum pot still and the middle distillate fraction was separated to obtain shochu. The product of the present invention was lighter and more mellow barley shochu than the conventional barley shochu.

Example 4 A dry-heat-treated product obtained by dry heat treating the powdered raw material of soybean barley having a rice polishing rate of 85% as in Example 1 was used as the glutinous rice, and normal 85% polished white glutinous rice was pressed as a control. It was steamed, and both were prepared by the preparation composition shown in Table 7 below, and aged at 30 ° C. for 30 days to test-brew mirin. The weight of the steamed rice used and the weight of the raw material for dry heat treatment were equal to the weight of the dry matter.

[0030]

[Table 7]

The component analysis values and sensory test results of mirin obtained in this test brewing are shown in Tables 8 and 9 below.

[0032]

[Table 8]

[0033]

[Table 9]

Note) Yield = (1-weight dry matter weight / dry weight raw material) × 100 sensory test evaluation method 3 point method 1: good 2: normal
3: 10 bad panelists

As an effect of the present invention, as shown in Tables 8 and 9, even when the dry heat-treated product of the non-glutinous rice was used, the clean mirin having less nitrogen component than that of the control fumigated rice was obtained. Also, the improvement of the raw material utilization rate was confirmed.

Example 5 A dry heat-treated product was obtained in the same manner as in Example 1, and 1 g of the dry heat-treated product (converted to white rice) was added to the rice malt (500 g) and pumping water (900 ml) to brew amazake. The saccharification after charging was carried out by holding at 55 ° C. for 24 hours. As a result, amazake having a refreshing taste as compared with the conventional product was obtained.

Example 6 A powdered raw material of polished rice with a rice polishing rate of 90% had a water content of 55% (w /
w) to 270 ° C. using a spray dryer [manufactured by Niro Japan Co., Ltd.] as a dry heat treatment device.
It was dried for 5 seconds to obtain a dry heat-treated product. The dry heat-treated product 120
g (white rice equivalent) was mixed with 160% (v / w) pumping water, and then 225 mg of a liquefying enzyme agent [Spitase CP-3, Nagase Seikagaku Corporation] was added to raise the temperature. 8
Liquefaction was performed at 5 ° C for 30 minutes. Using this liquefied liquid as rice, four-stage preparation was carried out according to the preparation composition shown in Table 10 below.
Rigorous saccharifying enzyme agent [Takarateam PL
S, manufactured by Nagase Seikagaku Kogyo Co., Ltd.] was added to test sake. As a control, unpolished rice having a rice polishing rate of 80% was immersed and steamed by a conventional method without crushing, the same amount of the saccharifying enzyme agent was added in the same manner as described above, and sake was brewed with the preparation shown in Table 10. . The water content brought in by steamed rice is corrected by pumping water so that the dry matter weight and the ratio of pumping water are equal.

[0038]

[Table 10]

Table 11 shows the component analysis values and sensory test results of the sake obtained by this trial brewing.

[0040]

[Table 11]

Note) Sensory test evaluation method 3-point method 1:
Good 2: Normal 3: Bad 10 panelists

As is clear from Table 11, the sake produced according to the present invention has a low amino acid content as compared with the control, is clean, has a good flavor, and has a meal ratio of 20.6%.
14.0%, which is an improvement in raw material utilization.

Example 7 A powdered raw material of polished rice with a rice polishing rate of 85% had a water content of 35% (w /
After adding water up to w), using an airflow dryer [manufactured by Bar and Murphy Co., Ltd.] as a dry heat treatment device, 23
It was dried at 0 ° C for 3 seconds to obtain a dry heat-treated product. To 335 g of the dry heat-treated product (converted to white rice), 84 g of anhydrous crystalline glucose was added and kneaded with drawing water having a drawing water ratio of 106% (v / w), and then liquefied enzyme agent [Spitase HS, Nagase Seikagaku Corporation. ] 335 mg was added and the temperature was raised to liquefy at 105 ° C for 5 minutes. This liquefied liquid was used as rice shavings, and as a control, ordinary 85% polished white glutinous rice was steamed under pressure, and the results are shown in Table 1 below.
The mirin was sampled by the preparation composition shown in 2 and aged for 30 days at 30 ° C. to test-brew mirin. It should be noted that the weight of the control steamed rice used and the weight of the dry heat-treated raw material and anhydrous crystalline glucose of the example added are equal in dry matter weight.

[0044]

[Table 12]

Table 13 and Table 14 below show the component analysis values and sensory test results of mirin obtained by this trial brewing.

[0046]

[Table 13]

[0047]

[Table 14]

Note) Yield = (1-weight dry matter weight / dry weight raw material) × 100 However, in Example 7, the weight of anhydrous crystalline glucose is not included in the dry weight raw material. Sensory test evaluation method 3-point method 1: Good 2: Normal
3: 10 bad panelists

As is clear from Tables 13 and 14, the composition of mirin obtained in the present invention was equivalent to that of the control, and the improvement of the raw material utilization rate was recognized. It was also found that it was organoleptically superior to the control, and showed less browning coloration during storage.

Example 8 Wheat flour was hydrated to a water content of 55% (w / w) and then heated at 130 ° C. for 3 seconds using a drum dryer [manufactured by Johnson Boiler Co., Ltd.] as a dry heat treatment apparatus to obtain a dry heat treated product. Got Soybeans dipped and steamed in this dry heat-treated product were mixed 1: 1 and sterilized water was added to adjust the water content.
Soy bean sprouts are planted on this, and the humidity is 1 at 28-30 ° C.
Koji was made at 00% for 44 hours. A salt solution (24 w / v% as a salt concentration) 1.1 times the original raw material volume was added to the koji, and the mixture was aged for 6 months and then press-filtered to test-brew soy sauce. As a control, crushed wheat that had been roasted by a conventional method was used. The results are shown in Table 15 below.

[0051]

[Table 15]

As shown in Table 15, the soy sauce obtained in the present invention contained a large amount of formol nitrogen and glutamic acid, and was also excellent in sensory properties.

Example 9 A powdered raw material of polished rice having a rice polishing rate of 80% had a water content of 43% (w /
After water up to w), granulate at 40 ° C. using a pelleter double [manufactured by Fuji Paudal Co., Ltd.] as a granulator,
A molded product having a water content of 41.3% (w / w) was obtained. The molded product obtained from the extrusion granulator was used as a sizing machine using Marumerizer (manufactured by Fuji Paudal Co., Ltd.) to obtain a granular molded product having a particle diameter of 5 mm. Furthermore, this granular molded product was heated for 45 seconds at 300 ° C. using a rotary fluidized bed roasting machine [manufactured by Fujiwara Techno Art Co., Ltd.] as a roasting machine, and the water content was 15.0% (w / w). A dry heat-treated product having a degree of α conversion of 93% was obtained. Using 480 g of this dry heat-treated product (converted to white rice) as the rice to be brewed in sake production, sake was brewed by three-stage preparation according to the preparation composition shown in Table 16 below. In addition, the pumping water of the dry heat-treated product was adjusted to be equal to that of steamed rice by the control steaming method. As a control, non-milled rice having a rice polishing rate of 80% was soaked and steamed by a conventional method without crushing, and then sake was brewed with the same preparation as shown in Table 16.

[0054]

[Table 16]

Table 17 below shows the component analysis values and sensory test results of the sake obtained by this trial brewing.

[0056]

[Table 17]

Note) Sensory test evaluation method 3-point method 1:
Good 2: Normal 3: Bad 10 panelists

As is clear from Table 17, the sake produced according to the present invention is a refined sake having a low amino acid content and a low taste compared to the control, and the lees ratio is 23.3% of that of the control. On the other hand, it was 14.8% and the raw material utilization rate was improved.

Example 10 A powdery raw material of non-polished rice having a rice polishing rate of 80% had a water content of 43% (w /
After water up to w), granulate at 40 ° C. using a pelleter double [manufactured by Fuji Paudal Co., Ltd.] as a granulator,
A molded product having a water content of 41.3% (w / w) was obtained. The molded product obtained from the extrusion granulator was used as a sizing machine using Marumerizer (manufactured by Fuji Paudal Co., Ltd.) to obtain a granular molded product having a particle diameter of 5 mm. Furthermore, this granular molded product was heated for 45 seconds at 300 ° C. using a rotary fluidized bed roasting machine [manufactured by Fujiwara Techno Art Co., Ltd.] as a roasting machine, and the water content was 15.0% (w / w). A dry heat-treated product having a degree of α conversion of 93% was obtained. 120 g of the dry heat-treated product (converted to white rice) was mixed with pumping water having a pumping water ratio of 160% (v / w), and then 225 mg of a liquefying enzyme agent [Spitase CP-3, Nagase Seikagaku Corporation] was added. Then, the temperature was raised and liquefaction was performed at 85 ° C. for 30 minutes. Using this liquefied liquid as rice, the following Table 1
Four-stage charging was carried out according to the mixing formulation shown in 8, and 135 mg of a saccharifying enzyme agent derived from Rhopus [Takara Team PLS, manufactured by Nagase Seikagaku Co., Ltd.] was added to prepare a sake. As a control, polished rice with a rice polishing rate of 80% was immersed and steamed by a conventional method without crushing, the same amount of the saccharifying enzyme agent was added in the same manner as above, and sake was brewed with the preparation shown in Table 18. . The water content brought in by steamed rice was corrected by pumping water so that the dry matter weight and the ratio of pumping water were equal.

[0060]

[Table 18]

Table 19 shows the component analysis values and sensory test results of the sake obtained by this trial brewing.

[0062]

[Table 19]

Note) Sensory test evaluation method 3-point method 1:
Good 2: Normal 3: Bad 10 panelists

As is clear from Table 19, the sake obtained according to the present invention is a sake having a low amino acid content, a light taste, a good flavor and a low taste compared to the control, and the ratio of lees is 20%. The raw material utilization rate was improved to 11.3% from 0.6%.

[0065]

As described above, by treating the raw material according to the present invention, the utilization rate of the raw material is increased, and the obtained alcoholic beverages and foods are sufficiently high quality products. Further, since the selection range of raw materials can be expanded by using powder, the present invention is an extremely excellent method for producing alcoholic beverages and foods.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuo Otaguro 3-chome, Uchimuro, Takatsuki City, Osaka 108-31 108-31 (72) Nobuyuki Hirai 3-4-1 Seta, Otsu City, Shiga Prefecture Central Research Institute In-house (72) Inventor Norika Usui 3-4-1 Seta, Otsu-shi, Shiga Central Research Laboratory, Inc. (72) Inventor Naoki Ishihara 3-4-1 Seta, Otsu, Shiga Central Research Institute In-house

Claims (5)

[Claims] 1. A method for producing an alcoholic beverage or a food obtained by saccharifying and / or brewing a raw material, wherein a powder raw material or a molded product thereof is subjected to a dry heat treatment to obtain the dry heat treated product and / or the dry heat treated product. The method for producing alcoholic beverages and foods, characterized in that the treated product with the koji and / or enzyme agent is used as at least a part of the raw material. 2. The method for producing liquor and food according to claim 1, wherein the dry heat treatment method is a direct heating method. 3. The method for producing alcoholic beverages or foods according to claim 1, wherein the dry heat treatment method is roasting with dry hot air or spray drying. 4. The method for producing liquor or food according to claim 1, wherein the dry heat treatment method is an indirect heating method. 5. The method for producing alcoholic beverages and foods according to claim 1, wherein the dry heat treatment method is drum drying by conduction heat.