JPS6062976A - Production of sake using puffed rice flour - Google Patents

Abstract

PURPOSE:To produce economically refined SAKE, etc. of high quality, by heating rice flour under pressure, releasing the heated rice flour rapidly to a region under ordinary pressure, charging the resultant puffed rice flour by the conventional method, and brewing the charged puffed rice flour. CONSTITUTION:Rice flour heat-treated at 190-200 deg.C for within 20sec under 2- 6kg/cm<2> pressure is released rapidly to a region under ordinary pressure and expanded to destroy proteins or tissue, etc., reduce lipid and produce the aimed puffed rice flour easily digestible by enzymes. The resultant puffed rice flour (preferably subjected to the contraction treatment) as a main raw material is brewed by the conventional method to produce refined SAKE, low-class distilled spirit, etc. Rice bran formed as a by-product in polishing rice for producing polished rice for brewing refined SAKE (about 50% polished rice yield) may be used in place of the above-mentioned rice flour.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves heating and pressurizing rice flour under predetermined conditions and then rapidly releasing it under normal pressure (buffed rice flour) to brew sake and produce shochu according to a normal method. Each relates to methods for producing high-quality sake and shochu.

Generally, white rice with a polishing ratio of 70 to 75% is used to make sake, but as it approaches the surface layer of the rice grain, significant amounts of protein, fat, ash, etc. are present, and the tissue is hard, so the starch is dissolved and saccharified. The balance of saccharification and fermentation is disrupted.
This is because the produced sake has a lot of unpleasant taste, low aroma, inferior quality, and the production rate is low. For this reason, white rice with a polishing ratio of about 50% is used to produce particularly light and aromatic ginjo sake. As a result, a large amount of rice bran is produced as a byproduct of sake brewing, and its effective use is important. Rice bran has many drawbacks as a raw material, such as high protein content, oxidized lipids, and difficulty in steaming.Sake produced using rice bran also tends to have poor quality, with a lot of unpleasant tastes and off-flavors. is added to hot water and saccharified with an enzyme agent, and the resulting amino acids and fatty acids are removed using ion exchange resin or activated carbon to create a nearly pure sugar solution, which is then added to the mash, which is a complicated process. , the cost will also increase. When producing shochu using rice bran, it is not possible to obtain a high-quality product for the same reason. Usually, the above-mentioned sugar solution is fermented and then distilled under reduced pressure, which is expensive and requires a flat plate to produce good quality sake. Hard to get.

The present inventors conducted research on a method for producing high-quality sake-dan V shochu using rice bran as a raw material under normal sake brewing and shochu production conditions.
-6kg/am2. By pressurizing and heating at 190-200°C for less than 30 seconds and rapidly releasing it under normal pressure, it is easily dissolved and saccharified with koji (malt). They learned that sake and shochu with excellent flavor could be obtained. The same goes for the case where rice flour made by crushing white rice is subjected to pressure and heat treatment, and the production rate is higher than the usual preparation using white rice as the raw material.

In the present invention, rice flour is added at a rate of 2 to 6 kg/cm during pressure heating.
2.190-200" (j: It is necessary to hold it for less than 30 seconds and then release it under normal pressure. As a result, proteins and tissues are denatured and destroyed to a favorable state, lipids are reduced,
Processed rice flour is easily digested by Koji enzymes and is
Good quality sake with low acidity is obtained, and the flavor of shochu is also good. If the pressure and heating conditions are made even more severe, the rice flour will acquire a burnt odor, and the product will often have a poor aroma and color.

Furthermore, when the expanded rice flour is deflated after processing, workability is improved and the quality of the product is also good.

In this way, by using pressure-heat-treated rice flour as a raw material for sake and shochu, it is possible to improve the raw material utilization rate, eliminate the complicated and energy-consuming raw material treatment process up to steaming, and reduce the processing pressure. By changing the temperature, time, and degree of shrinkage, rice flour with different protein denaturation and lipid content can be obtained, and by using them properly, it is possible to produce sake and shochu with different properties.

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, an experimental example of the present invention will be shown.

Experimental Example 1 Rice bran obtained by polishing Kitahikari rice produced in Hokkaido in 1982 and having a polishing ratio of 75% to 85% was heated to a pressure of 2kg/cIl12.3kg/cm2.6k using a continuous air current heating and expansion device.
g/cII2, 3 at temperatures of 190°C and 200°C, respectively.
Puffed rice bran was obtained by processing for 0.51 seconds. Digestibility by their components and enzyme agents (Sake Rice Research Group [Unified Sake Rice Analysis Method]
by. ), as shown in Table 1, showed a sharp decrease in crude fat compared to untreated rice bran.

Digestibility compared to unprocessed rice bran steamed for 30 minutes is 2kg
/cm2. Except for the 190°C treatment, the Baume and direct reducing sugars of the digestive juices increased and the amino acid content was low, but in general, those treated with stricter treatment conditions showed better digestibility.

Experimental Example 2 Using the 3 kg/cm2 rice flour obtained in Experimental Example 1 and treated at 200° C. for 30 seconds, sake was prepared using the following mixing ratio.

Table: Preparation Composition The koji is made by milling Tamaishi Mangoku white rice with a polishing ratio of 73% using the conventional method (M), and has a lactic acid content of 0.5 m when heated.
1 and inoculated with pre-cultured sake yeast (Kyokai No. 7) to a concentration of 108 cells/g.
The temperature was 15°C on the second day and 8°C on the previous day, and thereafter the temperature was increased at a rate of 15°C/mouth, and when it reached 15°C, it was maintained at 15°C. As a control, Kitahikari white rice produced in 1982 (polishing ratio 7) was used as a control.
5%) steamed rice (steamed for 30 minutes) in place of rice bran.
, the preparation was successful. In addition, the water absorbed during the steaming process () rice weight X O, 4) is removed from the water (・ta.) < 7 The process of mashing the rice flour is faster than that of white rice, and the number of days for mashing is 1 to 14. This is two days shorter than the 16 days for Japan and Shirami.

The analytical values of the manufactured sake are as shown in Table 2.Compared to the rice bran preparation and white rice preparation, the material's dissolving power is C16, the raw extract is higher, and the alcohol content is also higher. It was extremely low at 0.8 compared to 1.8, and the sensory evaluation results showed that it was characterized by a light flavor.

Experimental Example 3 Moromi 13 days after distillation (sake content -7.5, alcohol content 18.6%, acidity 2.1, amino acid content 1.5) 2.4k
3 kg/can2% obtained in Experimental Example 1 at 200°C
80 g of rice bran treated for 130 seconds and 30 ml of water (the amount of water increased until the rice bran steaming treatment used as a control) were added and left at 15° C. for 31 hours. As a control, 80 g of the untreated rice bran used in Experimental Example 1 was sprinkled with 20 ml of water, steamed for 30 minutes, and similarly added to the mash for comparison.

The ingredients of the brewed sake are as shown in Table ptS3, and the brew made with buffed rice bran had a higher base extract and exhibited superior solubility compared to the brew made with untreated rice bran.

As a result of the sensory evaluation, the rice bran prepared with buffed rice bran had a lower depth of bran than the untreated rice bran preparation, and the sake quality was excellent.

In addition, water equivalent to 30 to 40% of its weight is sprayed on the puffed rice bran, and the water is uniformly absorbed.The rice bran is then inoculated with commercially available koji and koji fungus spores in the usual manner to produce high-quality koji. To gain is to deceive.

Claims (1)

[Claims] Rice flour at a pressure of 2-6 kg/cm2 and a temperature of 190-2
Heat treated under pressure at 00°C for less than 30 seconds, then rapidly released under normal pressure, the raw material is prepared in whole or in part according to the usual methods of sake brewing, rice production, and shochu production. How to manufacture chuu.