JPH11113555A - Production of sweet rice wine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain Mirin (sweet rice wine) having clear gloss, hardly causing browning and coloring with the passage of time and excellent in flavor by using steamed glutinous rice obtained by immersing glutinous rice in water to which lactic acid bacterium is added, dehydrating the rice and boiling the rice. SOLUTION: Glutinous rice such as polished glutinous rice is immersed at 15-35 deg.C for 10-50 hr in water to which lactic acid bacterium (preferably in an amount of 10<3> to 10<7> /ml based on water) is added and dehydrated and boiled and the resultant steamed glutinous rice is used to provide the objective Mirin. Further rice bran and 40% alcohol are added to steamed glutinous rice and the steamed glutinous rice is saccharified and aged.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for obtaining mirin having a very pale color, very little browning over time, and an excellent flavor.

[0002]

2. Description of the Related Art In general, mirin is obtained by immersing glutinous rice in water, draining the water, and then steaming the rice. It is brownish, and tends to brown and increase in color over time as compared to sake etc.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to obtain mirin which has a lighter color, is less likely to undergo browning over time, and has an excellent flavor as compared with conventional mirin.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that when glutinous rice is immersed in water containing lactic acid bacteria, drained, and then steamed, Steamed rice with good sourness and scent of lactic acid fermented milk beverage (hereinafter referred to as “steamed rice with improved flavor”) is obtained. As a result, the present inventors have found that mirin having a better flavor is obtained in which the color is more pale and the browning and color increase are less likely to occur over time, and the present invention has been completed based on this finding.

[0005] That is, the present invention is a method for producing mirin, comprising using steamed glutinous rice obtained by immersing glutinous rice in water to which lactic acid bacteria are added, draining and steaming the glutinous rice.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

[0007] The present invention is carried out according to the usual method for producing mirin, except that glutinous rice is immersed in water containing lactic acid bacteria.

In the present invention, it is extremely important to use water containing lactic acid bacteria as the immersion water.

The lactic acid bacteria used herein include any lactic acid bacteria, for example, lactic acid bacteria used in ordinary pickles, lactic acid bacteria used in brewing sake, wine, miso, soy sauce, etc., yogurt, cheese, fermented milk beverages, etc. Lactic acid bacteria used in the production of processed milk foods and drinks, and products thereof, lactic acid bacteria isolated from semi-finished products (pickled-bed, moromi, soy sauce moromi, etc.).

In preparing water to which lactic acid bacteria are added, the amount of lactic acid bacteria added to water is at least 10 ² / ml, preferably 10 ³ to 10 ⁷ / ml. If the addition amount is small, it becomes difficult to obtain “steamed rice with improved flavor”. In addition, the immersion time must be increased.

The immersion is carried out at a temperature of 15 to 35 ° C. for a time sufficient for the concentration of lactic acid bacteria to be 10 ⁸ / ml or more, for example, 1 hour.
It is preferably performed for 0 to 50 hours. If the temperature is too low, the lactic acid fermentation becomes slow, making it difficult to obtain “steamed rice with improved flavor”. Conversely, if the temperature is too high, the glutinous rice components are eluted in water, and the raw material utilization rate is undesirably reduced. Hereinafter, the present invention will be described more specifically with reference to examples.

[0012]

【Example】

Example 1 In accordance with the methods shown in the following sections A to C,
To C were produced. Category A (control mirin): After washing 2 kg of refined glutinous rice by a conventional method, immersing in 30 ° C. water for 15 hours, draining, and steaming, steamed glutinous rice obtained is 300 g of rice koji.
And with 1500 ml of 40% alcohol, 3
The mixture was saccharified and aged at 0 ° C. for 30 days, then pressed and pressed to obtain a control mirin. Category B (Mirin in Comparative Example 1): Mirin was obtained in the same manner as in the method for producing the control mirin except that “water” was replaced by “0.02N hydrochloric acid aqueous solution”. Was. Category C (Mirin of the present invention): In the method for producing the control mirin described above, "Lactic acid bacteria suspension water (Lactic acid bacteria 2
× 10 ⁴ / ml) ”, except that phosphorus was used to obtain only phosphorus of the present invention.

For each mirin, a component analysis value was determined by a prescribed analysis method of the NTA. The results are shown in Table 1.

[0014]

[Table 1]

From the results shown in Table 1, it can be seen that, according to the present invention, mirin having a higher amino acid content and rich in umami can be obtained as compared with the control mirin obtained by the conventional method.

Next, for each of the obtained mirins, the color increase over time and browning over time were measured, and a sensory test was conducted by a trained panel having the discriminating ability of 10 persons. Table 2 shows the results. Arozawa made 14 (v /
v) The sample was diluted with% alcohol water to prepare a sample. Then, the absorbance (OD) at 430 nm of a 10 mm cell was determined with a spectrophotometer. Daily browning and color increase is
The absorbance after holding at 30 ° C. for 30 days was determined, the difference from the initial value was determined, and indicated by ΔOD. The sensory test was performed by a scoring method, and the control was evaluated using the standard mirin A as a standard, and scored according to the following criteria, and the average value was shown. -2: poor, -1: slightly poor, 0: normal, +1: slightly good, +2: good

[0017]

[Table 2]

From the results in Table 2, it can be seen that according to the present invention, the color mizurin is much lighter than the control mirin (moist rice immersed in water) and the comparative mirin (mochi rice immersed in dilute hydrochloric acid aqueous solution). It can be seen that mirin which is beautiful and has very little browning over time is obtained. Also, it can be seen that mirin with a very good flavor can be obtained.

Claims (2)

[Claims] (1) dipping glutinous rice in water containing lactic acid bacteria;
A method for producing mirin, comprising using steamed glutinous rice obtained by draining and steaming. 2. The method for producing mirin according to claim 1, wherein the immersion is performed at 15 to 35 ° C. for 10 to 50 hours.