JPH07231774A - Preparation of glutinous rice malt and preparation of 'mirin' using the malt - Google Patents

Abstract

PURPOSE:To easily obtain an excellent glutinous rice malt having high enzymatic activity without using an anti-adhesion agent or necessitating an additional process for eliminating the tackiness and to prepare MIRIN (a sweet Japanese rice wine to be used as a seasoning) using the glutinous rice malt in high production utilization while decreasing the weight of waste cake. CONSTITUTION:This process for the preparation of glutinous rice malt comprises the water-absorption treatment of glutinous rice for a short time, the steaming of the soaked rice to obtain steamed rice having a water-content of 25-35%, the inoculation of the rice with seed malt and the malt-preparation from the mixture by conventional method. This process for the preparation of MIRIN comprises the mixing of the above glutinous rice malt and steamed rice to a hydrated alcohol and the saccharification and aging of the mixture by conventional method.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing glutinous rice koji useful for the production of brewed foods, and more specifically, it uses glutinous steamed glutinous rice with reduced stickiness to produce glutinous rice with excellent quality. The present invention relates to a method for producing rice koji and a method for producing mirin using the glutinous rice koji.

[0002]

2. Description of the Related Art When a glutinous rice koji is to be produced and subjected to a water-absorption treatment for about 2 hours or more, which is generally used for nonglutinous rice, the steamed glutinous rice obtained has a strong stickiness and When the seed koji is inoculated and mixed, or when the koji is cared for, steamed glutinous rice becomes a nodule, making it difficult to make koji. In addition, the enzyme activity of the resulting koji is low, which is satisfactory. We couldn't make glutinous rice malt. From this, conventionally, in the production of glutinous rice koji, in order to prevent the stickiness of this steamed glutinous rice, for example, as an anti-adhesive agent to the soaked glutinous rice before steaming, corn flour, wheat gluten powder, Method of adding and mixing cereal flour such as defatted soybean flour (Japanese Patent Publication No. Sho 49-22715)
Gazette), after glutinous rice is steamed and left at 5 to 10 ° C. for about 24 hours or 5 to 6 hours in the same temperature range while preventing evaporation of water, and then frozen and thawed (JP-B-58).
No. 7276) is proposed. However, in the above, depending on the amount of flour used, miscellaneous tastes and odors derived from flour are generated in the product, and in addition, a device for a new step such as leaving for a long time or freezing is required. However, there are drawbacks such as complicated operations.

[0003]

DISCLOSURE OF THE INVENTION The present invention overcomes the above-mentioned drawbacks, and a method for easily producing excellent quality glutinous rice koji having high enzyme activity, and production and use of the glutinous rice koji. It was made for the purpose of providing a method for producing mirin having a high rate.

[0004]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that the water content of steamed glutinous rice has a close relationship with its stickiness. As a result of further studies, it was found that the water content of steamed glutinous rice was 40% (W / W), the tackiness is very high, but the tackiness of steamed glutinous rice is remarkably reduced by steaming a water-absorption-treated product in a short time to reduce its water content to 35% or less. In addition, when the water content is less than 25% (W / W), good quality glutinous rice malt cannot be obtained, that is, steamed rice with a water content within a specific range of 25 to 35% (W / W). If koji is made using rice, enzymes, especially sugar That it can be easily manufactured high activity superior quality glutinous rice koji enzymes, furthermore,
It was found that high quality mirin with high production utilization rate can be produced by using the koji, and the present invention has been completed based on this finding.

That is, according to the present invention, the moisture content obtained by steaming after a short time water absorption treatment is 25 to 35% (W /
W) is a method for producing glutinous rice koji, which comprises inoculating steamed glutinous rice with koji starter and making koji by a conventional method. The present invention also comprises mixing malted rice and steamed rice with hydrous alcohol. In the method for producing mirin which is saccharified and aged by a conventional method, after steaming rice koji for a short time, steamed glutinous rice having a water content of 25 to 35% (W / W) obtained by steaming is inoculated with seed koji and mixed. Then, the method for producing mirin is characterized by using glutinous rice koji obtained by making koji by a conventional method.

The present invention will be described in detail below. First, glutinous brown rice is whitened by a conventional method, the obtained white glutinous rice is washed, then water-absorbed and then steamed. In the present invention, the water content of steamed glutinous rice is 25 to 35%.
(W / W), preferably 28 to 33% (W / W) is extremely important, and the purpose of the present invention can be achieved only by this. When the water content of steamed glutinous rice exceeds 35% (W / W), the stickiness of steamed glutinous rice is strong, and it becomes a nodule shape during the koji making process, for example, during mixing of seed koji inoculation and maintenance, which is excellent. You can't get glutinous rice malt with high quality. On the other hand, if it is less than 25% (W / W), steamy glutinous rice causes uneven steaming, the growth of Aspergillus oryzae is poor, and the enzyme activity of the obtained Aspergillus oryzae is low.

Next, the water content at the time of seed koji inoculation is 25-35.
% (W / W) to obtain steamed glutinous rice, the washed rice is subjected to water absorption treatment, for example, by immersing or sprinkling water, and then drained by a conventional method and steamed for an appropriate period of time without pressure or under pressure, for example, 15 to 40 minutes. Further, a method of cooling by a conventional method is used. In this water absorption treatment, the treatment time is different from the conventional one, and it is important that the treatment time is extremely short, such as 7 to 45 minutes, preferably 15 to 30 minutes, in order to obtain steamed glutinous rice having a water content in the above specific range. Is. The water absorption treatment temperature at this time is usually 5 to 20 ° C. Further, steaming is performed by a usual method such as a koshiki method or a continuous steaming method.

The steamed glutinous rice thus obtained is cooled by a conventional method, then inoculated with an ordinary seed koji and mixed to obtain 25 to 25
The koji making is managed by a conventional method at 45 ° C. for 2 to 3 days to obtain glutinous rice koji.

Next, a method for producing mirin using the glutinous rice koji of the present invention will be described. The present invention uses a glutinous rice koji obtained as described above as the rice koji in a method for producing mirin, which comprises mixing rice koji and steamed rice with hydrous alcohol and saccharification and aging according to a conventional method. The glutinous rice or non-glutinous rice may be used as the steamed rice. The mirin thus obtained has a high production utilization rate and a good yield. In particular, by using glutinous rice as the steamed rice, it is possible to produce high-grade mirin consisting only of glutinous rice.

[0010]

EFFECTS OF THE INVENTION According to the present invention, there is no need to use an anti-sticking agent such as flour as in the conventional method, and a new process such as leaving steamed glutinous rice for a long time to lose the stickiness. An excellent glutinous rice koji having a high enzyme activity can be easily produced without requiring. Further, when mirin is produced using the glutinous rice koji of the present invention and steamed glutinous rice as hanging rice, mirin consisting only of glutinous rice having a high production utilization rate and a low meal weight can be produced. In addition, since it is not necessary to add flour or the like as an anti-sticking agent during the production of glutinous rice koji, there is an advantage that the worry of miscellaneous miscellaneous odors derived from the additives is eliminated.

[0011]

EXAMPLES Next, the present invention will be described more specifically by showing examples.

Example 1 (Production example of glutinous rice malt) 90% polished white glutinous rice (2 kg each) was washed by a conventional method, and the dipping time (5 to 12) shown in Table 1 was used.
It was soaked for 0 minutes), drained by a conventional method, then steamed for 40 minutes in an autoclave without pressure, and allowed to cool to about 33 ° C. to obtain steamed glutinous rice having the water content shown in Table 1. This steamed glutinous rice is inoculated with Konno Moyashi Co., Ltd., 800 mg of mirin seed koji, mixed evenly and placed in a koji lid. Care is taken twice for 2 hours by the usual method to obtain each glutinous rice koji. It was In addition, as a reference, 90% white glutinous rice is washed according to a usual method for producing rice malt, soaked for 120 minutes, drained by a conventional method, and then steamed and malted in the same manner as above to obtain glutinous rice malt. It was

The water content of the soaked rice obtained above, the quality of steamed rice, the degree of tackiness when seed koji was inoculated and mixed, the workability during maintenance, and the quality of the koji obtained were examined. The results are shown in Tables 1 and 2. In addition, the α-amylase, glucoamylase, neutral protease and acid carboxypeptidase (hereinafter referred to as A
CPase) was investigated for each enzyme activity. The results are shown in Table 3, and a graph thereof is shown in FIG.

The water content is measured by the method described on pages 212 to 213 of [Note on the Fourth Amendment National Tax Agency Prescribed Analytical Method] (Issuing office: Japan Brewing Association, published on February 20, 1993). It was In addition, glucoamylase, α-
Amylase and acid carboxypeptidase are described in the above [4th National Tax Agency Prescribed Analytical Method Note] 213-
218, 218-221 and 226-228, and the neutral protease is
No. 22 of [3rd Amendment National Tax Agency Prescribed Analysis Law Note] (Publisher Association of Japan Brewing, published April 10, 1981)
It was carried out by the method described in “(Appendix) Protease titer measuring method” on pages 2-225.

[0015]

[Table 1]

[0016]

[Table 2]

[0017]

[Table 3]

As is clear from Table 1, Table 2, Table 3 and FIG. 1, steamed glutinous rice has a water content of about 25 to 35%.
All of the categories of the present invention (W / W) (dipping time of 7 to 45 minutes) have almost no steaming unevenness, little stickiness when seed koji is inoculated and mixed, and good workability. It is understood that excellent quality koji can be obtained with good growth of koji mold and high activity of each enzyme. In addition, among them, particularly in steamed glutinous rice having a water content of 28 to 33% (W / W), in Sections 4 and 5, the workability and the growth of koji are extremely good due to the low stickiness described above, and the enzyme activity is high. It is clear that glutinous rice malt with excellent quality can be obtained from the viewpoint that it is very high. And the water content of steamed glutinous rice is 25% (W / W)
When it is less than (Category 1 of Comparative Example), the central portion of the steamed sticky rice cannot be sufficiently steamed, and remarkable steaming unevenness occurs, and
Although there is no stickiness when seed koji is inoculated and mixed, it is understood that good koji cannot be obtained because the growth of koji mold is very poor and each enzyme activity decreases. In addition, the water content of steamed glutinous rice is 35% (W
/ W) (comparative examples category 7 and category 8), the adhesiveness is remarkable when mixed and maintained after seed koji inoculation, and the steamed sticky rice becomes a nodule-like shape, resulting in poor workability. In addition, it was found that the obtained koji had a large amount of water and was sticky and the enzyme activity was lowered, so that good koji could not be obtained.

Example 2 (Production Example of Mirin) Using the category 1 of the comparative example obtained by Example 1, the glutinous rice koji of category 5 of the present invention and the non-glutinous rice koji of category 9 for reference, the procedure was as follows. Manufactured mirin.
In 360 ml of shochu with an alcohol concentration of 40%, the glutinous rice malt obtained in Example 1 or the reference glutinous rice malt (each malted rice corresponding to 58 g of raw rice) and steamed glutinous rice equivalent to 500 g of raw rice (coated rice) ),
After saccharification and aging at 30 ° C. for 30 days, this moromi was packed in a small bag and pressed using a small press to obtain mirin.
By this squeezing, only 760 ml, 808 ml, and 797 ml of liquid phosphorus were obtained from Section 1, Section 5, and Reference Section 9, respectively. The component values of each mirin alcohol, extract, total sugar, direct reducing sugar, etc. obtained by the above-mentioned production method, the weight of the lees, the production utilization rate, etc. were examined. The results are shown in Table 4.

[0020]

[Table 4]

As is clear from Table 4, the water content is 3
Mirin produced using the glutinous rice malt of Category 5 of the present invention obtained by koji-making steamed glutinous rice of 2.8% (W / W) is
It can be seen that it is a high-grade mirin consisting only of glutinous rice, which has a high production utilization rate and a small amount of lees. The mirin has a high production utilization rate and a small amount of lees even when compared with the reference category 9 using normal non-glutinous rice koji, and further, it is necessary to add flour or the like as an anti-adhesive agent during the production of glutinous rice koji. Since there is no odor, there is no concern that a miscellaneous taste and odor derived from it will occur in the product. On the other hand, the mirin produced using the glutinous rice malt of Category 1 of Comparative Example obtained by malting steamed glutinous rice having a water content of less than 25% (W / W) is an extract, a direct reducing sugar,
Total sugar, production utilization rate is low, and on the contrary, heavy meal weight.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between steamed rice water content and the enzyme activity of glutinous rice koji in the production of glutinous rice koji.

Claims (4)

[Claims] 1. A method in which steamed glutinous rice having a water content of 25 to 35% (W / W) obtained by steaming after short-term water absorption treatment is inoculated with seed koji, and koji is made by a conventional method. How to make glutinous rice koji. 2. Steamed sticky rice has a water content of 28-33%.
(W / W), The manufacturing method of the glutinous rice koji of Claim 1. 3. Steamed glutinous rice is 7 to 4 polished glutinous rice in water.
The method for producing a glutinous rice koji according to claim 1, wherein the method is soaking for 5 minutes for a short time, draining and steaming. 4. A method for producing mirin, wherein rice koji and steamed rice are mixed with hydrous alcohol and saccharified and aged according to a conventional method, wherein the rice koji has a water content of 25 to 35 after steaming for a short time. % (W / W) steamed glutinous rice is inoculated with seed koji, and the glutinous rice koji obtained by koji-making according to a conventional method is used.