JPS6047671A - Production of refined sake of unpolished rice - Google Patents

Abstract

PURPOSE:To produce refined SAKE of unpolished rice of high quality with little content of amino acids, etc. in a production yield similar to that in the ordinary refined SAKE, by heating unpolished rice under pressure, releasing the resultant heated unpolished rice rapidly to ordinary pressure, and brewing resultant treated unpolished rice as a raw material into the aimed refined SAKE by the conventional method. CONSTITUTION:Unpolished rice is heated at 190 deg.C or above under pressure of 3kg/cm<2> or above in 30sec, and then rapidly released to ordinary pressure. The resultant treated unpolished rice as a raw material is charged by the conventional method of brewing the refined SAKE to prepare the aimed refined SAKE of the unpolished rice. The unpolished rice did not easily absorb water in the past, and steamed rice of good quality was not easily obtained. The production of KOJI is difficult, and dissolving and saccharifying are very bad by the ordinary brewing and charging for the refined SAKE to saccharify the steamed rice with the KOJI. Thus, only products of low quality having poor flavor are obtained. The unpolished rice can be sufficiently saccharified under the ordinary brewing conditions of the refined SAKE by using the treated unpolished rice as described above. Thus, refined SAKE of high quality having fine and characteristic flavor with little contents of amino acids can be obtained in high production yield.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves brewing sake using brown rice that has been subjected to pressure and heat treatment under predetermined conditions, with a production rate similar to that of brewing using regular white rice for sake brewing (polishing rate of about 73%). This invention relates to a method for producing clean, high-quality brown rice that is low in amino acids and the like.

Generally, the rice polishing ratio for sake brewing is 70-7! Chi white rice is used, but this is because the surface layer of the rice grain contains significant amounts of protein, fat, ash, etc., and its structure is hard, making it difficult to dissolve and saccharify starch, which disrupts the balance of saccharification and fermentation. This is because the produced sake is high in amino acids, has a low aroma, is of low quality, and has a low production rate.

In particular, brown rice does not easily absorb water, making it difficult to obtain high-quality steamed rice.2.It is difficult to make koji (malt), and it dissolves even when used for fried rice in the normal sake brewing process where koji (malt) is used to saccharify steamed rice (purpose rice). Saccharification is extremely poor, resulting in a low-quality product with inferior flavor.For this reason, the only way to produce brown rice wine in the past was to crush the raw brown rice or use a powerful enzyme preparation instead of koji. .

The present inventors conducted intensive research on a method for obtaining high-quality brown rice sake that is sufficiently saccharified with koji under normal sake brewing conditions and has a distinctive flavor at a high production rate.
kg/cr1 or higher, heated under pressure at 0℃ or higher for less than 30 seconds, and then rapidly released under normal pressure, it is easily dissolved and saccharified with koji, resulting in high quality with the same high production rate as when using white rice. He learned that brown rice wine could be obtained.

In the present invention, it is important to maintain the temperature at 0°C or higher and within 30 seconds during pressurized heating.This causes favorable alteration of the brown rice protein and structure, almost no abnormal flavor such as burnt odor, and leaves the malt. It is easily saccharified by enzymes, and the elution of amino acids and other substances is also suppressed.

Good results can also be obtained by using brown rice that has been expanded and subjected to shrinkage treatment after being heated under pressure.

In this way, by using pressurized and heat-treated rice as raw material for sake, it is possible to omit the processing steps up to steaming, which are complicated and consume a large amount of energy. By changing the temperature, processing time, and degree of shrinkage, raw materials with different protein denaturation and lipid content can be obtained, and these can be used to produce different types of brown rice wine.

The apparatus used for pressurizing and heating in the present invention may be any one such as a batch type pressure cooker or a continuous air current heating expansion apparatus.

Next, we will show an experimental example of 1 non-invention.Experimental example 1 Showa era as raw material rice! Using Fukunosu brown rice produced in Wakayama Prefecture in 2013, pressure 3 / Cm1 Hiro? /cn
1 for 5 seconds at 0°C, 790°C, and 200°C to obtain a swollen sample.

Next, 100rt of brown rice equivalent 101 in each category.
Add water equivalent to the water absorption rate of 3♂H of steamed rice to a beaker, and add 0.0% of cochase SS (contains α-amylase and protease, manufactured by Sankyo Pharmaceutical Co., Ltd.). /M
α-amylase to succinate buffer (pH 4L, J)
Unit/1dV (10ml/1l each of the dissolved
After adding the mixture and leaving it at 30°C for 2V, the sample was filtered through Toyo filter paper No. 2, and the resulting filtrate was directly measured for reducing sugar and amino acid content. The brown rice was compared with a control in which the above-mentioned brown rice was steamed for ≠j minutes after soaking for ≠j minutes using a conventional method.

The results are shown in Table 1, and when brown rice is steamed using the conventional method, the production of sugar is extremely low at 1.2%, indicating that brown rice is difficult to digest. ,
In both cases, the amount of sugar produced was much higher and showed good results.

In particular, compared to heating at 0°C, heating at 120°C and 200°C requires pressure of 3 A? / crAs 4' Jrfl /
In both crl, the amount of sugar produced is higher and the amino acid content is almost the same compared to the saccharification solution obtained by processing the same brown rice to the same polishing ratio (7ta%) as that of regular sake-brewed rice. It was shown that the rice can be used satisfactorily as sake brewing rice.

Experimental Example λ The brown rice mentioned above (moisture l left 1%) was treated at 3kLj/crl/l for 5 seconds at 0°C, and then the shrunken sample (moisture 73.1%,
Bulk specific gravity 0. ≠)'7: Using f# (raw rice equivalent) as fried rice, sake was prepared with the following preparation composition. was prepared in the usual manner, and inoculated with sake yeast (Kyokai No. 7), which had been cultured in advance at a warm temperature, to a cell strength of 108 cells.
The product temperature at temperature ts'c is 1J'℃ on the λth day, ♂℃ at the time of residence, and thereafter the temperature is increased at a rate of 1℃/day, and when it reaches 15℃, from then on, is
The temperature was maintained at ℃. As a control, the same brown rice and its crushed grains, the same brown rice milled with a rice polishing ratio of ♂, and t% white rice were steamed in the usual manner, and mash (mash) was similarly prepared as fried rice.

The progress of mashing is the fastest for white rice, followed by the pressure-heated sample, brown rice, and crushed brown rice, and the mashing time is 75 days and t, respectively.
They were day A, day lt, and day 1g.

The analytical values of the manufactured sake are as shown in Table 2, and the dissolution of ingredients is extremely poor when brewed with brown rice, the raw extract is low at 26.3≠, and the alcohol content is low at 1≠g.

The low amino acid content is thought to be due to poor solubility.

The original extract made from crushed brown rice is also 30. The concentration was low and the dissolution was insufficient. For preparing pressurized and heated brown rice, use original extract 32.
It showed a good raw material utilization rate with almost the same value as F F and polished rice ◇Compared to the high acidity of 3!0, the amino acid content was o,
It has an extremely low t♂, and as a result of sensory evaluation, it has superior flavor and flavor compared to those made with brown rice and crushed brown rice.A new type of sake with a distinctive aroma and a lightness not seen in conventional sake was produced. .

The high iron content and deep yellow color derived from brown rice are also characteristics of this sake, but both can be easily removed by treating with activated carbon or iron-removing resin.

Claims (1)

[Claims] Brown rice at pressure 3/Cr1 or higher and temperature 1-0℃
A method for producing brown rice sake by subjecting the above to pressure and heat treatment within 30 seconds, then rapidly releasing the material under normal pressure, and brewing the raw material according to the conventional method of sake brewing.