JPS6185178A - Production of 'amazake' (a kind of beverage from rice malt) containing ginseng - Google Patents

Abstract

PURPOSE:A ground product, squeeze, filtrate or powdered product of roots or foliage of ginseng is added to AMAZAKE (a sweet drink from rice malt) to give a new type of AMAZAKI with mild sweet taste and good flavor. CONSTITUTION:Ginseng is cut into pieces of an appropriate size or without cutting, then ground or crushed and added to AMAZAKE or a product on its intermediate step. Ginseng may be pressed or squeezed or the squeeze may be dried to a powder. The amount of product to be added and the timing are not precisely restricted.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing amazake, and more specifically, by using carrots, it has a mild sweetness, high taste, and excellent flavor, and can be used not only for drinking but also for other purposes. The present invention relates to a method for producing a completely new type of food additive that can also be used as a food additive.

Conventionally, amazake is produced using polished rice, rice malt, and hot water as raw materials, and is produced exclusively at home on a small scale and served for drinking. However, it has to be heated before drinking, and the sweetness is not mild and is too strong, so it has no use as an ingredient for other confectionery other than Amazake Manju.

The present invention was developed in view of the current situation, and also because amazake is made from koji as the main ingredient, and various trace components are produced from the 4'L, making it an excellent health food. This new type of amazake, which can be widely used as a raw material, especially as a raw material for confectionery, was created for the purpose of mass-producing it on a large scale in a factory, rather than on a small scale at home. Another object of the present invention is to freeze-produce a sweet type of sweetener that has a mild sweetness rather than a pungent sweetness while being easy to stomach. Still another object of the present invention is to provide a novel beverage with a modern feel that has hitherto been unknown and can be consumed not only as a hot drink but also as a cold or iced drink.

In order to achieve this goal, we conducted careful research on various aspects such as processing methods, various additives, manufacturing equipment, etc., and as a result, we discovered a new wisdom that shows that excellent results can be obtained by using ginseng. :I. The present invention is the result of further intensive research based on this research, and the result of repeated natural disasters. As in the present invention, the technology for manipulating W to be used is a completely RFR standard technology that has not yet been published in the literature.

That is, the present invention provides for human, root and/or agglomerate;
5 Crushed materials, pressed liquid, 7-liquid liquid, powdered materials, or processed products thereof, and any human-involved artifacts. ! l! construction ju
It is a method to [Ninjin Sesho's poetry] which is characterized by making it exist within.

Is carrot used in the present invention?
You can use not only the roots but also the collected parts. Carrots are currently overproduced, and the effective use of carrots and the development of new uses have been serious technical challenges for the industry, and the present invention provides a major solution to these technical challenges.

As for carrot collections, there was no other way to process them other than discarding them, but the present invention opens up a new use for the human silkworm part, which had no use at all.

Human: The tarpaulin also contains a large amount of carotene, and the root bI
It has the same effect as S.

If these carrots are used as they are, they will not be effective, so it is convenient to use crushed products, squeezed juices, squeezed juices, filtrates, powdered products, or processed products thereof.

The human 8 sushi is crushed by a conventional method such as a grinder, a crusher such as a mixer, a grater mill, a hammer mill, etc. without cutting it into an appropriate size, or as a crushed product or a ground product. If it is necessary to use the material, known methods of modification such as crushing, thermal crushing, etc. can also be applied. These may be further processed by straining, homogenizing, diluting, crimping, etc. to adjust the moisture content.

Carrots may be processed with various juice producing machines such as choppers/pulpers, caterpillar double-straddle roller set juice extractors, various extractors, etc. and used as squeezed liquid or squeezed liquid. These carrot juices are Is it possible to use it as it is or after processing it with r#ize? As for the % control, well-known methods such as natural sedimentation, filtration, and centrifugation can be used as appropriate. It goes without saying that the pulp and pulp generated during each of these treatments can also be used advantageously.

These may be further pulverized by freezing, spray drying, foam drying, etc. to make them easier to handle.

If necessary, the ground material, squeezed liquid, squeezed liquid, P liquid, and powder are processed through various processes such as dry powdering, granulation, freezing, flying shrinkage, dilution, homogenization, r1 yen treatment, and chemical treatment. The treated product thus obtained can also be used advantageously. Even when the aggregate is used, it has the same effect as the root, so it can be treated and used in the same way as the root, and it is also possible to use the root and the aggregate together.

In the present invention, the artificial product manufactured in this way is added during the amazake manufacturing process, but there are no strict conditions regarding the timing of addition, and it is sufficient to add it as appropriate during the manufacturing period. Since delicate operations are not required, this method is very preferable as an industrial method, and this point is also one of the characteristics of the present invention. That is, the human ingredient product may be added during either the preparation of amazake raw materials or the heating and maturing process, or may be added to the finished fc preparation.

In addition, as will be described later, in the present invention, saccharifying enzymes, phlegm-degrading enzymes, and other enzymes may be added, or yeast or lactic acid bacteria may be added for further fermentation, but carrots may be added during these steps. It is also possible to add processed products.

Human-involved products can be used in very small amounts to achieve the desired purpose, but they can be used in large amounts without any harm, and no detailed attention is paid to the amount added. It is very suitable as an industrial method for precise processing.

For example, in the case of a 6-fold compressed carrot juice, it is good to add about 1 to 60%, preferably 5 to 10%, of the raw material mixture. Not yet 1. ^ For condensate, it is best to add about 20 to 60%.

In the present invention, amazake may be produced by a conventional method except for adding ginseng as described above. That is, mix rice koji, barley, barley, beans, corn, etc. and a mixture thereof with water or hot water (must be 9 for white rice or very soft porridge) and heat to 55-65℃. It may be heated or kept warm for about 1 to 6 days.

If necessary, "IZ'i'5" such as nocturnal amylase such as α-amylase, saccharifying amylase such as β-amylase or glucoamylase, α-1,6-gelcodyguse, maltase, etc. is added to In some cases, yeast and milk cucff may be added to ferment to remove the bitterness of carrots, or to infuse small amounts of flavor components such as esters to improve the flavor. To increase the acidity of lactic acid, succinic acid, apple 11, Ql-, and A (1), to increase the acidity and make the formulation suitable for sour drinks, and to increase the flavor components. It can also be produced.As a lactic acid bacterium, La
ctobacillus acidophilus IF
o 395'5, Pediococcua Soyae
IAM 1697.5treptococcus c
remoris ATCC9625, Leuconos
toc mesenteroides IFO6426
, Bacillus coagulans ATCC7
050 etc. can be used. As an i4 mother, 1irb group 7
Commercially available products such as DC-2 (wine 4 base), ξn yeast, etc. can be used freely.

Human, S, and tW can be used as additives in any of the above-mentioned processes, and their five fruits, 1, have a bitter taste, but have a mild sweetness, and have an excellent taste. Now you can get the appealing type of "l west".

What's more, this carrot amazake not only breaks away from conventional amazake's taste in terms of flavor, but is also gloriously enriched with vitamin A, and its color fades due to carotenoids, making it drinkable. The method has also become completely original, and it has become possible to drink it chilled without any stagnation just by heating it, and it has also become possible to use it in combination with alcohol, 1, making it a new type of health drink or the base of a cartilage drink. (also available).

Moreover, it is compatible with other food raw materials, especially confectionery raw materials, and when used as a confectionery raw material by crushing, diluting, or contracting the ginseng (1'1) according to the present invention, it has a very good flavor. It not only improves water retention, but also has the effect of improving water retention and shelf life. It is particularly effective when used in the production of gyuhi, and the present invention
Combined with this outstanding effectiveness and ease of manufacture,
This can be said to have paved the way for the mass production of amazake, which had previously been mainly for home use, on a factory scale.

Examples and application examples of the present invention will be described below.

Example 1 Rice malt 5 hours and water 5 kl? Mix and heat to 55℃,
Add carrot grinding* 1.5k! 9 was added and aged for 2 days to obtain carrot amazake with mild sweetness.

Example 2 Adding 9 parts to 5 parts of rice malt at 5 o'clock in water heated to 80°C produces a product (
The temperature of the product dropped to 55°C. The mixture was aged for 2 days while maintaining this temperature. The pH dropped to 4.5. On the 68th day, the pi (pi) became 4.1, the product temperature decreased to 60°C, and the sugar content was 60°C.
Br rose to 1x.

This was heated to 90-95°C and then lowered to 50°C, and α-amylase 20F and β-amylase 40? was added for saccharification treatment. After 4 hours, the sugar content is 66°
Br rose to 1x.

The temperature of the product was lowered to 50°C, and 5 to 8 g of the carrot juice stored in the cooling tank was added thereto. At the same time, Kyokai No. 7 yeast was added and fermented at room temperature for 50 hours, resulting in a pH of 4 to 4.
5. Sugar content 35-40°Br1x, amino acid content 0.65
I got Chi's amazake.

This was diluted with water to lower the sugar content to 22°Br1x, and bottled to obtain an amazake drink product. It had a beautiful pale pink color, elegant sweetness and richness, and an extremely outstanding flavor that was completely different from conventional amazake.

Example 3 In Example 2, culture material 2001 of yeast No. 7 and lactic acid bacterium Lactobacillus acidophilus IFO3953 was used.
The process of Example 2 was repeated except that the following was used in combination, and a sour drink-like ginseng amazake with an acidity of 0.25 to 0.75 was obtained.

Application example 1 Sand 7002 was added to 500rnt of water, heated in a heating bath, and then cooled. Add 1.5 ounces of flour to this cooled sugar water.
kg and the mixture of ginseng amazake stock solution 602 obtained in Example I+112 was added and kneaded to prepare "sake manju dough."

Separately normal? Leave l17->! The red bean paste that had been left behind was covered with this dough, molded into a prototype using conventional methods, and steamed in a bamboo steamer to obtain a serfi seiri with excellent flavor.

16 Example 2 Add a little water to 650 ml of Shiratama flour and mix. Add the remaining water a little at a time and knead thoroughly to prevent the mixture from burning. When the whole thing became translucent, I added a little sugar and boiled it over low heat.

Next, the remaining sugar, liquid 2002 obtained by squeezing the amazake stock solution obtained in Example 2, and Korean rice starch 2001 were added and kneaded well, and the mixture was poured into a mold to produce Korean candy, which is Gyuhi candy. A total of 2.5 kg of water was used, and 1.5 kl of sugar was used on all floors.

The resulting product has a mild sweetness and does not go dry when eaten, and does not harden even when stored for a long time, making it of very high quality and suitable as a souvenir. Ta.

Claims (1)

[Claims] 1. A method for producing ginseng amazake, which comprises causing a ground product, a squeezed liquid, a filtrate, a powdered product of carrot roots and/or leaves, or a processed product thereof to be present in the amazake manufacturing process.