JPH11308988A - Glutinous rice koji, its production and use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain high-quality glutinous rice koji with high solubilization rate in its autolysis, and to obtain foods/drinks with rich flavor by using the above glutinous rice koji. SOLUTION: This glutinous rice koji is obtained by roasting glutinous rice followed by adding water to the roasted rice, steaming it and then subjecting it to conventional koji manufacturing process. The glutinous rice koji thus obtained is highly disaggregative, free from surface stickiness, and excellent in the ability to decompose substrate and produce flavor. Besides, a product afforded by autolysis of the above glutinous rice koji presents sweet flavor of good body inherent in glutinous rice.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a glutinous rice koji obtained by subjecting a glutinous rice to a special treatment and then koji-making, a method for producing the same, and a use thereof.

[0002]

2. Description of the Related Art Rice koji is one of the raw materials in the production of alcoholic beverages such as sake, shochu, mirin, and miso, and brewing seasonings, and is brewed and / or aged after mixing with other raw materials other than rice koji. This gives a complex and pleasant flavor. In addition, rice koji is widely used outside the brewing field as a food material that gives a high-quality real feeling because the autolysed matter and digestive juice of rice koji itself has a desirable flavor that can not be created only with seasonings or flavors. in use. In general, as a method for producing rice koji, a method of koji-making by polishing, washing, cooling, and seeding non-glutinous brown rice after polished, washed, and immersed in non-glutinous brown rice [July 15, 1991, Published by Asakura Shoten Co., Ltd., "Encyclopedia of Seasonings and Spices" (First Edition, First Printing), p. 309]. Furthermore, a method is also known in which non-glutinous rice is roasted after milling to add water and make koji (Japanese Unexamined Patent Publication No. 2-79965), but rice koji is generally made from non-glutinous rice as a raw material. .

On the other hand, there is a description that koji was made using glutinous rice in the early Edo period [March 1, 1978, Ltd.
Published by Kenseisha, supervised by Kenichiro Sakaguchi, "History of Japanese Sake-History and Research of Sake Brewing-" (2nd print), p. 575]. It is known that glutinous rice is more easily digested in moromi than non-glutinous rice. Focusing on this property, production of glutinous rice koji using glutinous rice as a raw material has been attempted for the purpose of increasing the raw material utilization rate. However, glutinous rice steamed by a conventional method has a strong adhesiveness, and becomes a nodule at the time of inoculating seed koji or caring for koji making, making it difficult to produce practical koji. In order to reduce the stickiness of the steamed rice, a method of coating the soaked rice with an anti-sticking agent such as corn flour and defatted soybean powder and steaming (Japanese Patent Publication No. Sho 49-22715) or steaming the waxy rice, Leave at 5-10 ° C for about 24 hours while preventing evaporation, or leave at 5-10 ° C for 5-6 hours, then freeze-
A method of thawing (Japanese Patent Publication No. 58-7276) has been proposed. These methods require a new step of coating the anti-adhesive agent and freeze the steamed rice and a device therefor, and have problems such as complicated operations. Then, the glutinous rice is made to absorb water for a short time, and the water content of the steamed water obtained by steaming is 25 ~
A method of reducing the stickiness of steamed rice by setting it to 35 w / w% (JP-A-7-231774) has been proposed. According to this method, under the condition that the water content of steamed rice does not exceed 35 w / w%, it is possible to produce a glutinous rice koji that can be put to practical use without using an antiblocking agent and without requiring a new device. However, the resulting glutinous rice koji has a drawback that the hyphal incorporation is not sufficient. Furthermore, the moisture of the non-steamed rice in the koji making process is high (35-40 w / w).
%), It is generally known that the obtained non-glutinous rice koji has high solubility during autolysis and can increase the raw material utilization rate of the non-glutinous rice koji [March 25, 1986, ) Published by Japan Brewing Association, edited by Hideya Murakami, "Kojigaku" (first edition), 25th edition
2 page], however, the above method also has the disadvantage that if the moisture content of the waxy rice exceeds 35 w / w%, the stickiness of the waxy rice becomes strong, which hinders the koji making process.

[0004]

Although there is a strong demand for high quality and inexpensive glutinous rice koji, there has not yet been found a solution that is sufficiently satisfactory both in terms of quality and economy.
The present invention has been made in view of such a current situation, a high-quality, high solubilization rate at the time of self-digestion glutinous rice koji,
It is an object of the present invention to provide a flavorful food or drink manufactured using the glutinous rice koji.

[0005]

The present invention is summarized as follows. A first invention of the present invention relates to a glutinous rice koji obtained by roasting a glutinous rice, adding water, steaming, and koji-making by a conventional method. 2
After roasting glutinous rice, water, steamed,
The third invention relates to a flavorful food or drink produced using the glutinous rice koji of the first invention, which is characterized by being produced by a conventional method.

The present inventors have conducted intensive studies on a method for producing glutinous rice koji and a method for using the obtained glutinous rice koji.
As a result, after roasting the glutinous rice, adding water, steaming,
It has been found that glutinous rice koji obtained by koji making by a conventional method is of high quality, and that the use of this glutinous rice koji can provide foods and drinks with a rich flavor, and the present invention has been completed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described specifically. First, the glutinous rice in the present invention refers to rice belonging to so-called glutinous seeds. The glutinous rice may be either brown rice or polished rice, and in the case of polished rice, the percentage of polished rice may be appropriately set depending on the purpose of use of the obtained koji. The shape of the glutinous rice may be round rice or crushed rice, but round rice is more preferable in consideration of the yield and operability of rice in the roasting step and the koji making step. If the glutinous rice is hydrolyzed before the roasting process, the rice will be broken into small pieces during roasting or handling the roasted rice,
Since the amount of rice that can be recovered is reduced, the yield is deteriorated, and the rice is further finely crushed in the subsequent koji-making process, so that the raw rice does not remain in the shape of glutinous rice koji. For this reason, it is preferable to perform the water treatment after roasting.

The relationship between the presence or absence of water before roasting and the friability of roasted rice will be described in detail in Experimental Example 1 below. (Experimental Example 1) Commercially available glutinous rice (Shigahaju, rice polishing 90
%) Was washed with rice and then immersed in tap water at a water temperature of 13 to 15 ° C. for 20 minutes (with water) and washed and not immersed (without water) with hot air generators [Takeami Seisakusho Co., Ltd., T
SK-60], and the hardness (Kgf) of each of 19 roasted rice grains was compressed (1 mm) using a hardness tester [Fujiwara Seisakusho Co., Ltd., KHT-20N].
/ Sec) (compression force at which rice grains are crushed one by one at a speed of 1 mm / sec on a plane having a diameter of 5 mm one by one). Table 1 shows the hardness of glutinous rice without water before roasting, and Table 2 shows the hardness of glutinous rice with water before roasting.

[0009]

[Table 1]

[0010]

[Table 2]

As can be seen from Tables 1 and 2, the average hardness value without water before roasting is 2.41 or more, whereas the average hardness value with water before roasting is 1.41. It was 25 or less, and was easily broken. Therefore, it is better not to immerse the glutinous rice in water in the pre-roasting process.

(Roasting Step) In the present invention, roasting treatment is first performed as a pretreatment method for koji making of glutinous rice. As a method of roasting the glutinous rice, for example, there is a method in which the glutinous rice is fluidized by hot air, or a method in which the heat radiation container is rotated while stirring to uniformly apply heat to the glutinous rice, but is not particularly limited thereto. Any of a batch method, a continuous method, and the like can be employed, but a continuous method is preferred for efficiently obtaining roasted rice of stable quality. For heating during roasting, a heat source such as gas, electricity, petroleum, etc. can be used, and a ceramic radiator can be used.
It suffices if a constant amount of hot air can be supplied to the glutinous rice. As roasting conditions, the temperature is in the range of 100 to 400 ° C., and the time is several seconds to
The treatment is preferably performed in a low temperature range (for example, 100 ° C. to 190 ° C.), rather than in a high temperature range. The roasting process is performed efficiently at a high temperature for a short time (for example, 300 ° C. for 30 seconds), but it is difficult to absorb water and break easily in the next water addition step. If roasting is performed at a relatively low temperature for a long time (for example, at 180 ° C. for 5 minutes), the roasted rice becomes hard to break. However, if roasting is carried out for a long time even at a low temperature, a burnt odor or the like is generated. Can be set. If the roasted rice is left at a high temperature, the physical properties may change due to the residual heat, and it is desirable to take a cooling step such as air cooling as necessary. By roasting, the starch of the glutinous rice is turned into α, and the surface layer of the glutinous rice undergoes thermal denaturation, which has the effect of preventing the upper stickiness and the formation of lumps in the subsequent steaming and koji making processes. At the same time, the texture of the glutinous rice becomes porous, and an effect of improving the incorporation of koji mold threads during koji making can be obtained. As a result of the internal structure of the roasted rice being porous, the water absorption is also greatly improved. For example, moisture 14.5w / w%, rice polishing 90%
Immersed in 16 ° C water, the moisture content is 37.5w /
The equilibrium is reached at w%, but when the same rice is roasted at 180 ° C. for 150 seconds using the hot air generator of Experimental Example 1, the water content becomes 4%.
It became possible to absorb water up to 4.0 w / w%. In order to increase the solubility of the obtained koji, the water content of steamed rice before seeding is higher (33 to 39 w / w%), preferably 35 to 39, as long as the physical properties and workability of the koji are not impaired. 38w
/ W%, and this range can be selected is one of the effects of the roasting treatment. After roasting, steamed rice obtained by steaming without water absorption has a poor quality of fermentation, and high quality rice koji cannot be obtained even when koji is made.

(Hydration step) Next, the water addition step may be carried out as usual. Examples of the watering method include, for example, a method of immersing the water in a immersion tank until the required moisture is reached and pulling it up, and a method of adding a necessary amount of water to a drum-type rotary tank containing raw rice and rotating the tank to add water. Or a method of re-drying after adding water. The water temperature at the time of water addition is not particularly limited, but is normal temperature (more than 20 ° C. to less than 40 ° C.), and when water is to be added to roasted glutinous rice in a short time, at a high temperature (40 to 50 ° C.), it takes a relatively long time. When water is to be added, it is preferable to absorb water at a low temperature (10 to 20 ° C.). The time for water addition is not particularly limited, as long as water can be uniformly dispersed.

(Steaming Step) In the present invention, the roasted rice is steamed after adding water. By this steaming treatment, starch that could not be pregelatinized in the roasting process can be pregelatinized, and the rice that has become brittle in the roasting process has an appropriate degree of tackiness, improving the collapse resistance of steamed rice I do. As a result, it is possible to make koji rice koji while maintaining the shape of the glutinous rice raw material, and it is also possible to improve the solubility of the obtained glutinous rice koji. Steaming is carried out according to the usual method, using a koshiki or pressurized continuous steaming device, the time required under the normal method or under pressure,
For example, it may be performed for 10 to 60 minutes. In the case where coloring of the glutinous rice becomes a problem, steaming at a low temperature and in a short time is preferable to suppress this.

(Koji making step) Next, in the koji making step,
A method using an ancient koji box or the like, or a machine-made koji method may be used. According to a conventional method, after inoculating the steamed rice with the seed sprouts, the temperature is adjusted to 30% to 40 ° C. and the relative humidity is 90% or more.
Culture is generally performed for about an hour, but is not particularly limited. The seed sprouts to be used are not particularly limited, but generally molds of the genus Aspergillus (mainly Aspergillus, Black and Aspergillus), Kumonosukabi and Monascus can be used. As an example, glutinous rice (polished rice ratio 90%) is roasted at 180 ° C. for 5 minutes using the hot air generator used in Experimental Example 1, and 40 parts of water is added to 100 parts of the roasted rice (water 10% w / w). After steaming at atmospheric pressure at 100 ° C. for 60 minutes, cooling and seeding (37.0 moisture of steamed rice just before seeding)
%), And koji rice koji produced in accordance with a conventional method (water 26w).
/ W%) was prepared (the present invention). On the other hand, non-glutinous rice (polished rice 90%) is washed, soaked for 1 hour, drained for 3 hours, steamed at 100 ° C. under normal pressure for 60 minutes, cooled and seeded (steamed rice moisture immediately before seeding 35% w / w). Then, non-fermented rice koji (water content 26% w / w) was prepared according to a conventional method (Reference Example). Table 3 shows an example of the analysis value of the used rice (polished rice 90%). Furthermore, 5 g of water is added to 10 g of the rice koji.
Table 4 shows the results obtained by mixing 0 ml and performing an autolysis test at 55 ° C. for 24 hours.

[0016]

[Table 3]

[0017]

[Table 4]

The solubilization ratio means a numerical value calculated by the following formula (Equation 1) [however, dry weight g: 105 ° C., 24
Weight after drying for hours. ].

[0019]

## EQU1 ## Solubilization rate (%) = {1− (dry weight of residue after autolysis / g of dry weight of koji)} × 100

As can be seen from Table 4, the glutinous rice koji of the present invention is superior in the solubilization rate and the amount of the solubilizing component to the non-glutinous rice koji of the reference example. The glutinous rice koji of the invention had a heavy aroma unique to glutinous rice and a high-quality sweetness. Thus, the glutinous rice koji of the present invention is a high-quality glutinous rice koji which is a good grade, has no stickiness, is a high-quality glutinous rice koji which retains the flavor of the raw material, and has a heavy sweet flavor derived from the glutinous rice. It exudes and is harder to age than non-glutinous rice, so it has excellent solubility during the brewing process and can improve product yield. Sake is an expression term used to judge the degree of hardness and softness and dryness and moisture of koji sensuously based on the feel of the koji, and the upper stickiness is steam rice or koji having excessive moisture on the surface, and steaming rice or floor rice. This refers to the state in which the dekoji is easily attached to the hand when grasped (October 1, 1997, published by the Nada Sake Study Group, "Revision Nada Sake Glossary").

Next, the production of mirin will be described as an example, and the hanging material used in the present invention will be described. In mirin production, glutinous rice and / or non-glutinous rice can be used as a hanging material,
Glutinous rice is preferred from the viewpoint of the quality and yield of the resulting mirin. The form of rice to be used can be either granular or powdered. In the case of granular, either brown rice or polished rice may be used. Glutinous rice and / or non-glutinous rice are used as a raw material after roasting and / or steaming. In the case of roasting the hanging material, water may be added before roasting, or the raw material may be directly roasted without adding water. When water is added, the degree of water addition is preferably 10 to 50% w / w, particularly preferably 2% water.
It can be appropriately selected in the range of 5 to 40 w / w%. The roasting conditions are preferably a temperature of 100 to 400 ° C. and a time of several seconds to less than 2 hours. In addition, when water is not added before roasting, water is added after roasting and steaming improves the degree of pregelatinization,
More preferred. By using such roasted rice as a hanging material, mirin having a lower nitrogen content and less likely to cause protein turbidity can be obtained as compared with a case where steamed rice is used as the hanging material. Further, in the case of steaming treatment, after immersion and drainage by a conventional method, using saturated steam, 100 ° C. (normal pressure) to 140 ° C. (pressurized), 1 to 12
It may be steamed for 0 minutes to make steamed rice.

In the mirin production of the present invention, the roasted and / or steamed glutinous rice and / or non-glutinous rice is liquefied in advance by adding an enzyme agent and / or rice koji and then used as a raw material for hanging. Can also. The method of liquefaction is not particularly limited, and can be performed according to a conventional method, and any of a batch method and a continuous method can be used. Enzyme agent alone or koji alone can be used, and enzyme agent and koji can be used in combination.

As the enzymatic agent, an enzymatic agent derived from animals, plants and microorganisms may be used. Examples of the enzymatic agent used for producing the mirin of the present invention include liquefied enzymatic agents and / or saccharified enzymatic agents. Examples of the liquefying enzyme agent include mesophilic spinase CP-3 (manufactured by Nagase Seikagaku Co., Ltd.), Kokugen (manufactured by Daiwa Kasei Co., Ltd.), and klysterase (manufactured by Daiwa Kasei Co., Ltd.)
Manufactured), α-amylase-800 [Ueda Chemical Industry Co., Ltd.
, High temperature spittase HS (Nagase Seikagaku Co., Ltd.), Termamyl (Novo Co., Ltd.), Klystase TS (Daiwa Kasei Co., Ltd.), Kokugen T20M [Daiwa Kasei Co., Ltd. ] Can be used. Examples of saccharifying enzyme agents include Sun Super (Novo Co., Ltd.), Sumiteam L (Nippon Chemical Industry Co., Ltd.), Uniase K (Yakult Honsha Co., Ltd.), Daviase K-27 [Nagase Seikagaku ( Co., Ltd.) and Takara Team PLS (Nagase Seikagaku Co., Ltd.) can be used. The liquefaction enzyme agent may be used alone, or a saccharification enzyme agent may be used in combination. Other enzyme agents such as protease agents, lipase agents, cellulase agents,
A hemicellulase agent may be used in combination.

The food or drink using the glutinous rice koji of the present invention is not particularly limited as long as it is a food or drink usually produced using rice koji, but the heavy sweet flavor and texture derived from glutinous rice are important factors. And brews such as mirin, sake, shochu, honshu, red sake, miso, vinegar, and fermented seasonings, and further, amazake, pickles, pickles, confectionery, cooked rice, and processed livestock products are particularly suitable. Subject. Furthermore, dry the koji itself,
The food and drink of the present invention also include frozen ones, autolysed digests and solid-separated liquids, and dried digests and digestive juices.

[0025]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited to these Examples.

Example 1 (Koji) 150 g of glutinous rice with a 90% polished rice ratio was roasted at 180 ° C. for 5 minutes with the hot air generator used in Experimental Example 1, then watered, steamed under normal pressure for 60 minutes, and cooled. The obtained roasted glutinous rice having a water content of 38% was seeded with yellow koji mold for mirin, and koji was made according to a conventional method (the present invention). Further, 150 g of the same glutinous rice was washed with water at a water temperature of 12 ° C., immersed for 30 minutes, drained for 3 hours, steamed, cooled and seeded (water content of steamed rice 34 w / w%), and koji-made according to a conventional method ( Reference Example 1). Furthermore,
After the same roasting and watering as in the present invention, koji making was performed without steaming (Reference Example 2). The degree of judgement of the present invention was equal to or better than that of Reference Example 1, and Reference Example 2 had good judgement but easily collapsed. Also,
In the koji of the present invention, the mycelium of the koji mold propagates on the entire surface of the rice grain,
The hypha is well embedded into the inside of the rice grain, and is further characterized by good koji flavor. This can be compared by the sensuality of the fragrance by dividing the glutinous rice koji in half. 5 g of each koji of the present invention, Reference Example 1 and Reference Example 2 was collected, each koji was halved, placed in a 50 ml Erlenmeyer flask, sealed with a rubber stopper and left at 20 ° C. for 10 minutes. The rubber stopper was removed and the koji incense was compared. As a result, the koji aroma of the present invention was richer in ester aroma and unique aroma than in Reference Examples 1 and 2, and a lot of koji aroma was retained inside the glutinous rice. Table 5 shows the results of mixing 50 g of water with 10 g of each of the obtained rice koji and conducting an autolysis test at 55 ° C. for 24 hours.

[0027]

[Table 5]

As can be seen from Table 5, the present invention is superior to Reference Examples 1 and 2 in the solubilization rate and the amount of solubilizing components. It had a rich aroma and a good sweetness. The solubilization rate by self-digestion is 70% in the present invention, and 55% in Reference Example 1. The present invention resulted in a glutinous rice koji having a high solubilization rate of 60% or more.

The amount of koji cells per g of koji determined by measuring N-acetylglucosamine was 9.6 for the koji of the present invention.
mg of the koji of Reference Example 1 was 6.5 mg, and the present invention was 1.5 times that of Reference Example 1.

Example 2 (Production of mirin) Mirin was produced using the glutinous rice koji of Example 1 (the present invention) and the usual non-glutinous rice koji (reference example). Table 6 shows the preparation and yield of mirin, and Table 7 shows the enzyme activity of the koji used at this time. In the blending formulations shown in Table 6, rice koji and kakeme are shown by weight of milled rice. Table 8 shows the analytical values of mirin obtained by solid-liquid separation after aging at 30 ° C. for 40 days. Table 9 shows the results of the sensory evaluation. The mirin of the present invention had a stronger aroma and an elegant sweetness than the reference example, and was also superior in yield.

[0031]

[Table 6]

[0032]

[Table 7]

The enzyme activity was measured according to the method described in the 4th Revised Revision of the National Tax Agency prescribed analysis method (1993). Acid protease activity (pH 3.0): One unit is defined as an activity that exhibits coloration equivalent to 1 μg of tyrosine in 60 minutes at 40 ° C. α-
Amylase activity: 1 w / decomposed in 30 minutes at 40 ° C.
Expressed in terms of v% soluble starch amount (ml), 1 ml is 1 unit.

[0034]

[Table 8]

[0035]

[Table 9]

(*) 0 point; unsatisfactory scent to 3 points; scent is heavy and seems to be high-quality mirin. (**) 0 points; taste is not good to 3 points; taste is rich, swelling, and seems to be high-quality mirin. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The values in Table 9 above are for Panel 5
It is the total score of a person.

Example 3 (Amazake) Amazake was produced using the glutinous rice koji of Example 1 (the present invention) and the usual non-glutinous rice koji (reference example). Table 10 shows the preparation of amazake. As a result of performing a sensory evaluation after aging at 30 ° C. for 40 days, the sweet sake of the present invention had a higher sweetness than the Reference Example and had a preferable flavor (Table 11).

[0038]

[Table 10]

[0039]

[Table 11]

(*) 0 points; unsatisfactory scent to 3 points; scent is heavy and seems to be high-grade sweet sake. (**) 0 points; taste is not good to 3 points; taste is rich, swelling, and seems to be high-grade sweet sake. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The values in Table 11 above are the total points for five panelists.

Example 4 (Bettara-zuke) Using the glutinous rice koji (invention) of Example 1 and ordinary non-glutinous rice koji (reference example), betara-zuke was produced. Table 12 shows the bet pickled koji floor composition.

[0042]

[Table 12]

After pickling for 5 days, sensory evaluation was carried out. As a result, the pickled pickles of the present invention were high-quality pickled pickles having a sweeter taste more refined than the reference example.

Example 5 (Kaburazushi) Kabushibushi was produced using the glutinous rice koji of Example 1 (the present invention) and the usual non-glutinous rice koji (Reference Example).
Table 13 shows the composition of Kazushi.

[0045]

[Table 13]

The Kazukashi of the present invention had a favorable flavor, in which the fishy odor of the first time disappeared better than that of the Reference Example, and the sweetness of the koji was well permeated.

Example 6 (Ikano Shio) Using the glutinous rice koji of Example 1 (the present invention) and ordinary non-glutinous rice koji (Reference Example), squid shio was produced.
Table 14 shows the composition of squid and salted salt. After aging for 10 days, the sensory evaluation revealed that the salted squid of the present invention was a high-quality salted salt having a more refined sweetness than the Reference Example.

[0048]

[Table 14]

Example 7 (Mirin) Example 2 was prepared according to the charge formulation shown in Table 15.
Similarly, mirin was produced. The roasting and steaming conditions were the same as in Example 1 except that the roasting time was 150 seconds.
In Table 15, both the rice koji and the kake rice are indicated by the weight of the polished rice. Table 15 also shows the yield of mirin. Table 16 shows the analytical values of mirin obtained by solid-liquid separation. Table 17 shows the results of the sensory evaluation.

[0050]

[Table 15]

[0051]

[Table 16]

[0052]

[Table 17]

(*) 0 point; unsatisfactory scent to 3 points; scent is heavy and seems to be high-quality mirin. (**) 0 points; taste is not good to 3 points; taste is rich, swelling, and seems to be high-quality mirin. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The numerical values in Table 17 above are the total points of five panelists.

From Table 15, it can be seen that koji rice, mirin of the present invention 1 using roasted glutinous rice as kake rice, and mirin of the present invention using roasted glutinous rice as koji rice and steamed glutinous rice as kake rice are koji rice. As compared to the reference example using steamed non-glutinous rice and steamed glutinous rice as the kake rice, the yield is higher, and in the sensory evaluation of Table 17, it has a deeper aroma and an elegant sweetness than the reference example, and is excellent. Met. Also, the present invention 1 mirin is the same as the present invention 2
Compared to mirin, the nitrogen content was low, and coloring due to the aminocarbonyl reaction during storage was difficult to progress.

[0055]

The present invention provides a high quality glutinous rice koji by reducing the stickiness of steamed rice without using an anti-adhesive agent by the method of roasting glutinous rice after roasting treatment of the present invention, without using an anti-adhesive agent. Can be. The glutinous rice koji obtained by the present invention is a glutinous rice koji having a good judge and a low stickiness, and is excellent in substrate decomposing power and flavor generating power. The autolysate obtained by autolyzing the glutinous rice koji is rich in soluble solids and amino nitrogen, and has a sweet and heavy flavor derived from glutinous rice. Furthermore, foods and drinks such as mirin produced using the glutinous rice koji of the present invention are high quality foods and drinks derived from glutinous rice and rich in sweet and heavy flavor.

Continuation of front page (72) Inventor Hideo Morita 3-4-1, Seta, Otsu-shi, Shiga Prefecture Takara Shuzo Co., Ltd.

Claims (7)

[Claims] 1. A glutinous rice koji obtained by roasting glutinous rice, adding water, steaming, and koji-making by a conventional method. 2. 1 part of glutinous rice koji and 5 parts of water,
When solubilized for 4 hours, solids solubilization rate is 60%
The glutinous rice koji according to claim 1, wherein: 3. A method for producing glutinous rice koji, comprising roasting glutinous rice, adding water, steaming, and koji-making by a conventional method. 4. A flavor-rich food or drink produced using the glutinous rice koji according to claim 1 or 2. 5. The flavored food or drink according to claim 4, wherein the food or drink produced using the glutinous rice koji according to claim 1 or 2 is mirin. 6. The flavor-rich food or drink according to claim 4, wherein roasted and / or steamed glutinous rice and / or non-glutinous rice are used as the hanging material. 7. The food or drink according to claim 6, wherein the food or drink is mirin or a fermented seasoning.