JPS5951785A - Preparation of liquor of adlay - Google Patents

Abstract

PURPOSE:To prepare liquor of adlay having new taste, by inoculating algal fungi into steamed adlay to prepare a koji of adlay, adding steamed adlay to it, fermenting the adlay. CONSTITUTION:Adlay is washed, soaked in water, dehydrated, steamed by steam at normal pressure to give a steamed adlay. Algal fungi belonging to the genus Rhizopus, Mucor, etc. are inoculated to the steamed adlay, a koji is prepared at 25-30 deg.C for about 2 days to give a koji of adlay. The koji of adlay is blended with steamed adlay and water, fed to a container for fermentation, a yeast fungus is added to the blend, which is fermented.

Description

[Detailed description of the invention] The present invention relates to a method for producing pearl barley wine.

Coix is an annual grass of the Poaceae family that is native to tropical Asia.
It is called Yokuinin). Pearl barley wine brewed from pearl barley is called Kmrenjiu or Huijiu and has been produced in China since ancient times. Coix barley itself is a health food and is popularly used as a nutritional and tonic herbal medicine, but Warabi Xiajin Sake (hereinafter referred to as Coix Barley Sake) is also a second medicinal liquor.

According to Momoji Yamazaki's "Toa Hakko Rongo" (Daiichi Publishing), the method for producing coix barley wine in China is to mix alcoholic medicine, Wy% barley flour, steamed rice (Uruchi white rice), and water and ferment it with yeast. Let me make it. Alcoholic medicine is equivalent to koji in Japan, but mold in Japan is a fungus called Aspergillus oryzae.
llus oryzae) group, whereas alcoholic drug molds in China are composed of the algal fungus Rhizopus (Rh1z
opus genus, Mucor genus, Absidia FA, etc., and these molds are mixed together.

In Japan, koji is made by growing mold on rice that has been washed, soaked, and then steamed to make koji, but in China, koji is made by making small lumps of rice and leaving them in a warm place. The reason why raw grains are used is because algae fungi do not breed on steamed grains, but they do so more easily on raw grains. In addition, the Coix barley wine uses iPi medicine and steamed rice in addition to raw Coix powder, so the amount of Coix barley used is small, and 1004 Coix barley is not used. Moreover, since raw adlays are crushed and used as is, the starch of adlays is hardly used and C is not used. This is because the purpose is only to extract the medicinal components of adlay.

Above, I have described the characteristics of the production method of Coix barley wine in China.1. -Many improvements need to be made in order to make and sell 1p. In order to advertise and sell pigeon barley sake, 100 pieces of pearl barley are used as raw materials due to the current social situation in Japan.
It is desirable to use 4. (Trouble with consumers is a problem due to labeling of raw materials, etc.). For this purpose, adlay koji must be used instead of concentrated medicine.

However, according to the method practiced in China, there is a risk that these bacteria will proliferate and spoilage occurs when raw koji is made under medium pressure, and there is no point in inoculating with pure cultured mold.

2) When you wash pearl barley, blackish brown waste water comes out.
Unlike other grains, pearl barley has a lot of impurities firmly attached to its surface, so it is best to use pearl barley at the end of the year without washing it. This is uneconomical, and I am not impressed with the quality of the dust.

In order to compensate for these shortcomings, it is necessary to make a good koji in which mold grows sufficiently on adlays that have been steamed after being washed and soaked. In Japan, it is customary to use steamed rice for making 4-koji, and raw white rice is not used. Aspergillus breeds well in steamed rice, but it has been confirmed that Rhizopus breeds more easily in raw grains than steamed rice, and the reason why raw grains are used in China has been clarified. However, it is unknown about pearl barley. In China, there is no need to consider this because the traditional brewing culture in China is to use concentrated medicines made from white rice or barley, and barley malt (rice cake malt), and in Japan, coix barley wine was not popular. It seems that

Currently, according to the M-edition of the Japan Brewing Association, studies have been conducted on brewing sake using rice grown with Rezobus, and it has been established that it is better to breed Zorobus raw on white rice. The sake made using Rhizopus rice koji is a wine-type sake with high acidity, which is different from the current sake made using Aspergillus rice koji, so sake has been refined to diversify sake. There is. Aspergillus also used as koji for miso.
Steamed ``Tomgi koji'' is being considered.

However, the coix fins of Rhizopus, Mucor, and Absidia have not been studied, and it is unclear whether these fungal molds can grow on steamed coix.

The present invention was developed based on the knowledge that, unlike white rice and wheat grains, Rhizorbus and Mucor molds can hardly grow on raw adlays, while algae molds can easily grow on steamed adlays, and have developed a new method for producing adlay liquor. This led to his invention.

In the present invention, the pearl barley is washed, soaked, and drained.

Steamed pearl barley is obtained by steaming with steam at a constant temperature of π, inoculated with algal fungi, and koji is made at 25 to 30°C for two days to produce pearl barley koji. This koji is mixed with steamed pearl barley and water for preparation. The present invention has the following effects.

1) Only the inoculated mold grows because the pearl barley is steamed and sterilized. In addition, algal fungi include Rhizopus, which has different properties.
These include mucor, absidia, etc., and by culturing these molds in pure form, it is possible to brew sake that takes advantage of the characteristics of the molds.

2) Steamed pearl barley koji can be dissolved well in the mash (raw) and barley koji does not splatter) to increase the utilization rate.

3) Since the adlay is washed, unsanitary aspects can be improved, and the quality of sake can also be improved.

4) By using Notsuta Tomugi koji instead of concentrated medicine made from polished rice or wheat, brewing can be made using only Tomugi raw materials.

5) Enzymes alone may be used instead of IJ, but the taste is completely different from sake made with koji. In addition, brewed sake originally uses koji, and only pearl barley is used as a raw material. Moreover, by using pearl barley koji, it is possible to brew genuine pearl barley sake that suits the consumer's taste. It can be brewed.

The main feature of the present invention is the development of ``Tomugi koji'' using algae and fungi. However, ``Koji'' cannot be formed with raw ``Tomugi'', and during this process, bacteria propagate and rot. It was completely unknown until now that, unlike grains, koji can reproduce well and produce good quality koji.

As mentioned above, the characteristics of the present invention have been described.In Japan, brewed sake has been made using some of the pearl barley as a substitute for white rice, but according to the present invention:4. 10 (Sake made with l takes advantage of the characteristics of coix barley,
This is a brewed sake with a completely new flavor that has never been seen before.

An example of the method for producing coix barley wine according to the present invention will be described in detail below.

First, the optimal conductivity for growth of algae and fungi used in the present invention will be described. The following method was adopted to investigate the optimum temperature for growth. That is, various molds of algae and fungi are attached to the trunk medium of a synthetic medium (YM block medium)! ! The cells were cultured at various temperatures for 1 year. The results are shown in Table 1. The optimum temperature for growth is 25 for Absidia.
~27℃, Rhizopus genus 30~35℃ (proliferates at 40℃, but growth is weaker than at 35℃), Mucor genus 25~35℃
The temperature is 30°C.

Table 1: Growth Ab of each yuzu mold at each temperature: Absidia, Rh
, : Rhizopus ,
M, : Mucor, : Does not proliferate at all, ``L= Slightly proliferates, Harm ~111
: Obvious growth* At 27°C, the same growth as at 25''C Next, we compared raw adlay koji and steamed adlay koji.

a) Raw pearl barley sen: Raw pigeon barley (white) 20! 1
The mixture was placed in a 001 Erlenmeyer flask, water was added thereto, the mold was inoculated, and the mixture was cultured for 2 days.

b) Steamed pigeon peas: After washing and soaking (for 10 hours or more) steamed pigeon peas (#'ri white), boil them for 111 minutes. ′j
Steamed in between.

The steamed adlay 29y (steamed water absorption rate: 45%) was placed in a 100-inch Erlenmeyer flask, inoculated with mold, and cultured for 2 days.

For comparison, Aspergillus oryzae (Aspergillus oryzae)
us oryzae + commercially available sake J:Tf fg
)'s koji was also heated to °C.

C) Enzyme activity and component a of koji;
1, IJ-glucoae mfl/
60 min, displayed as /p1g. The acids and amino acids of the koji components are extracted by extracting 3J 10fl with 50ml of water for 3 hours, extracting the acidity (0, I
N tJn(111fil', j constant m, e v')
and amine 619 degrees (0, lNNa0II simplified y (6 numbers)
was measured.

The results are shown in 2:l''+2j'3-1°1; 21.:
: : The state of mold growth in beef and steamed tomgi...algae in tomgi f￥i Jji'i's mold is not "raw"! ↓; My armpits are shiny and there is a bad odor, and I can even smell the calendar inside. This is the bacteria that was attached to the pearl barley! It seems that it was corrupted by JFU. Even when Aspergillus is "live", it reproduces until the yellow-green spores are colored in i'jt+ minutes. Molds other than Aspergillus cannot be put to practical use because good koji cannot be made from raw adlays. In rice, it is known that "raw" has better stress + lrl, but in coix, it is known that reproduction is poor and it also loses. This was not known at all until now. In the case of coix, all types of molds multiply more rapidly, so for practical purposes, ``steamed'' and ``tomugi dog'' are used. Koji from algal fungi has weak enzymatic power.

Is this algae+'? This seems to be due to the properties of Type 4, but in actual brewing, it is necessary to add an enzyme agent mainly containing saccharified t'i￥*. Regarding the components of koji, Resorbus Javanicus 055M and Delemer 056M accumulated a large amount of ty, but there was also a large amount of ty in raw and 1 koji. This is thought to be due to the proliferation of acid bacteria during koji making.
The acidity is clearly higher in "raw".

Table 3: Enzyme activity and phantom components of raw adlay koji and similar adlays *Raw: Raw adlay saw, nodding: Steamed adlay Hosuji preparation will be described.

The ingredients are mixed as follows.

*Steamed pigeon], Gi 150
f steam hato no, gi chu 1 no” 50#
Gluk 8 II "ゞ 0.15# Water 300 tiljl'trγ
IJ2ゞゞ4 Shomu1 * Wash pearl barley (white) θ times, and after washing for 15 o'clock,
I rinsed 91 ml of water and steamed it at normal pressure for 1 hour before using it.
: 4 to 4).

※※ The above step 1) Inoculating various types of fungi on the snails individually and causing whitening/1. ;il,'v After culturing at humidity and temperature for 2 days, koji was made.

※※※ 11 to city 111 enzyme mainly based on saccharification f"r = 4', "Gluta S11" is 1f (i product name) ◇
5r※※※ Rap J If My Seventh ° Celebrity
(Saccharomyces cerevisiae
) IFO2300 Preparation power υJ-1, mix adlays, 1st grade oatmeal koji and water, add 醇fse L, 25~
Ferment at 27°C and after completion of fermentation (approximately 17 to 20 degrees),
Filter (-tank).

Table 4 shows the results of the components after the upper tank.

Table 4: Product analysis values Alcohol production is around 14%, but the sake content, acidity, and amino acid content, which are related to taste, vary depending on the mold. Those using Aspergillus koji have a high amino acid content, but those using algae mold koji tend to have a low amino acid content, and on the contrary, have a high acid content. The one made with Aspergillus koji has a bitter taste, has a bitter taste, and has an aroma similar to that of Sei I1''i, but when it gets old, it has an oily smell and is not suitable for drinking.On the other hand, I used koji from algae type 1.It has a smooth texture,
It has a lot of acid, but it doesn't feel strong, and the aroma is low and light. Aspergillus koji and algae t'? There are clear differences between R-type koji, especially in terms of aroma. Also, i, 4s? Even without using enzymes, alcohol is produced and becomes sake, but there are few amino acids and the flavor is reminiscent of fruit alcohol.
This is clearly different from brewing using 1jtJ.

Even with the same algae and mold, the reproducibility is 1/1 depending on the difference in the thickness. I can make a certain kind of sake. This is to kill the pearl barley by killing it, so the mold will grow.
Because it can be cultured (・Jllsu, even with the knowledgeable mind of the present invention 7←).

In addition, by using a pure culture and mixing the resulting koji, it is possible to make a completely different and more diversified type of sake.

As described above, according to the present invention, the method for producing pearl barley wine is excellent because algae C1 can grow on the barley that has been thoroughly washed and soaked (after steaming, drained, and steamed). In addition, a new type of sake of excellent quality can be made using Coix barley Q100.

In addition, "Aspergillus steamed pearl barley koji", which is being considered as koji for miso, is not suitable for beverages.

The flavor is reminiscent of soy sauce.

Patent applicant: Take 1) Masahisa Kikunoka Sake Brewery Co., Ltd. 39

Claims (1)

[Claims] Steamed pearl barley is washed, soaked, drained, and steamed to obtain steamed pearl barley, and the steamed pearl barley is inoculated with algae mold to produce koji at an appropriate temperature to produce steamed pearl barley koji. A method for producing pearl barley sake, which is characterized by mixing steamed pearl barley and water, adding yeast, and fermenting the mixture.