JPH078236A - Production of amazake (a sweet wine of rice) - Google Patents

Abstract

PURPOSE:To obtain an amazake (a Japanese sweet wine of rice) efficiently, by irradiating an ultrasonic vibration to the malted rice in water to enhance dissolution of an amylase, and by an action thereof. CONSTITUTION:An ultrasonic vibration is irradiated to a mixture 1 of the malted rice in water.

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 amazake by promoting the action of a starch degrading enzyme during the process of preparing amazake to increase the utilization rate of raw materials.

[0002]

2. Description of the Related Art The conventional purpose of koji manufacturing (Kojizukuri) in the process of producing amazake is the starch-degrading enzyme of koji obtained by inoculating pregelatinized starchy material with seed koji mold (mainly Aspergillus oryzae). And to make the ingredients necessary for producing the flavor of amazake. By making water malt by adding water to this malt, the starch-degrading enzyme contained in the malt is dissolved in the aqueous solution, and steamed rice is added to the malt to change the starch content in the steamed rice into sugar and make amazake. .

[0003]

As described above, the action of the starch-degrading enzyme in koji has the function of degrading the starch of steamed rice into sugars such as glucose, and therefore the action of the starch-degrading enzyme in the charging step is as follows. The quality of elution has an important influence on the amount of amazake obtained.

Therefore, if the function of the starch-degrading enzyme contained in koji is increased, it is possible to make amazake efficiently, but there is a limit in the conventional method.

The present invention is intended to solve such a problem, and promotes elution of starch-degrading enzyme at the time of malting with koji produced in the process of producing amazake, thereby promoting saccharification and enhancing amazake productivity. With the goal.

[0006]

In order to achieve the above-mentioned object, the present invention is one in which steamed rice is added to ultrasonic koji, which is obtained by irradiating ultrasonic koji which is a mixture of water and koji.

[0007]

In the method for producing amazake according to the present invention, the action of the starch degrading enzyme in the malt is increased by irradiating the malt, which is a mixture of water and malt, with ultrasonic waves. For this reason, a large amount of the starch-degrading enzyme in koji is eluted, saccharification proceeds, and the sugar content is increased, which enables efficient production of amazake.

[0008]

EXAMPLES Examples of the method for producing amazake of the present invention will be described below.

As shown in FIG. 1, 400 ml of water having a water temperature of 5 ° C. is added to 100 g of dried koji which has been left for 1 day after the koji is placed, and the koji 1 is put in a container 2. On the other hand, the ultrasonic transducer 4 is attached to the bottom of the water storage container 3 filled with water. And
The container 2 containing the malt 1 is put in the water W of the water container 3, and the ultrasonic transducer 4 vibrates the malt 1 in the range of about 20 KHz to 60 KHz using the water W of the reservoir 3 as a medium. Irradiate ultrasonic vibration of frequency. Thereafter, the ultrasonically treated malted rice 1 is put in a constant temperature bath at 58 ° C. for 10 hours for saccharification. On the other hand, as a control, the malted rice without sonication was similarly saccharified at 58 ° C. for 10 hours, and the specific gravity of both was measured by a heavy Baume meter. The results are shown in Table 1.

[0010]

[Table 1]

As a result, the specific gravity after the koji malt was sufficiently agitated was that the malt koji which was not irradiated with ultrasonic vibration had a Baume degree of 5.4, whereas the specific gravity of the malt koji 1 which was irradiated with ultrasonic vibration was It became 6.0. In addition, the bow degree of 1 is glucose solution 1.
Equivalent to 8%.

In other words, the Baume degree 5.4 of malt koji which is not irradiated with ultrasonic vibration is 9.72% glucose solution, whereas the Baume degree 6.0 of malt koji 1 which is irradiated with ultrasonic vibration is:
Equivalent to 10.8% glucose solution.

Therefore, by irradiating ultrasonic malt on the koji mold 1, the subsequent saccharification is promoted, and the sugar content is increased by about 10% as compared with the koji mold which is not irradiated with the ultrasonic vibration.

As described above, according to the present invention, steamed rice is added because it is possible to increase the elution of the starch-degrading enzyme in the koji mold 1 by subjecting the koji mold 1 to ultrasonic treatment in advance before charging amazake. Sometimes, the starch can be actively converted into sugars such as glucose. For this reason, the sugar content of the aged moromi can be relatively increased to efficiently produce amazake.

The present invention is not limited to the above embodiment, but various modifications can be made. For example,
In the above embodiment, an example in which a container containing malted rice was placed in the water in the water storage container and ultrasonic vibration was applied was shown, but the ultrasonic transmitter was directly attached to the container in which the malted rice was placed, Ultrasonic vibration may be applied to the water koji inside.

[0016]

EFFECTS OF THE INVENTION According to the present invention, ultrasonic waves are applied to a koji mold that is a mixture of water and koji, and steamed rice is added to the koji mold, which promotes saccharification during the charging step and reduces the sugar content. The productivity of amazake can be increased.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an irradiation state of ultrasonic vibration showing an embodiment of the present invention.

[Explanation of symbols] 1 Mizukoji 4 Ultrasonic transducer

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Katsuhiko Hazu 2 2377 Tokuwa, Akadomari-mura, Sado-gun, Niigata Prefecture 2 377 Hazu Sake Brewery (72) Inventor Tadao Hiroi 2-3-7 Matsukaigaoka, Niigata City, Niigata Prefecture issue

Claims (1)

[Claims] 1. A method for producing amazake, which comprises irradiating ultrasonic waves on a koji mold made by mixing water and koji, and then adding steamed rice to the koji mold.