JPS6228660B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing an alcohol-containing sweet seasoning having a flavor very close to that of conventional gourd, using wheat and cereals as raw materials. Traditionally, Ajirin is produced by mixing steamed glutinous rice with rice malt, water, and alcohol, and then saccharifying and aging the glutinous rice with enzymes from koji mold in the presence of alcohol, but the production volume of glutinous rice is extremely low compared to glutinous rice. It has the disadvantage that it is produced in small quantities, the supply of glutinous rice has been insufficient in recent years, and the price is high, making the production cost relatively high. Therefore, in view of the above circumstances, the present inventors
We focused on the fact that it would be a great contribution to the ajirin industry if we could produce a sweet seasoning containing alcoholic spirit similar to ajirin using low-grade raw materials other than glutinous rice, and after conducting various research, we found that Applying acid or α-amylase to heat-denatured barley or millet to liquefy 95% or more of the starch of the barley or millet, and then adding the liquefied product as is with alcohol and rice malt for saccharification and ripening. As a result, it was discovered that an alcohol-containing sweet seasoning very similar to conventional goo could be obtained using barley and cereals as raw materials, and based on this knowledge, the present invention was completed. That is, the present invention heat-denatures wheat or cereals,
An alcohol-containing sweet seasoning characterized by liquefying 95% or more of the starch of the barley or millet by the action of acid or α-amylase, and adding the liquefied product as it is with alcohol and rice malt to saccharify and ripen it. This is the manufacturing method. The present invention will be explained in detail below. Examples of barley used in the present invention include barley, wheat, rye, oat, etc., and examples of cereals include onion, chestnut, millet, millet, takahashi, milo, and konjac. Both starchy and sticky grains can be used, and usually the milled grains can be used as they are, or if necessary, they can be crushed finely. Heat denaturation of wheat or cereals is a method of causing gelatinization of starch, denaturation of proteins, relaxation and disintegration of grain structure, and making it more susceptible to the action of acids or α-amylase. This means, for example, a method of steaming, a method of steaming, a method of heating under pressure with saturated steam or superheated steam in a closed container, and then rapidly releasing the pressure to cause swelling and destruction. Acids used to liquefy wheat or cereals heat-denatured in this way include inorganic and organic acids such as hydrochloric acid, sulfuric acid, and oxalic acid.
Examples of α-amylase include enzyme preparations containing α-amylase as a main enzyme and commercially available α-amylase preparations. These include those produced by microorganisms such as strains belonging to Bacillus subtilis, Aspergillus oryzae, and Aspergillus niger, and those produced by plants such as malt, but especially those produced by strains belonging to Bacillus subtilis. This enzyme is suitable because it has high heat resistance and can liquefy starch at high temperatures. The enzyme agent for α-amylase may be culture filtrate of the above bacterial strain, ammonium sulfate salt precipitate of extract, organic solvent precipitate such as alcohol or acetone, ultrafiltration concentrate, or dried product thereof, or further purified product thereof. Examples include enzymes. Commercially available α-amylase agents have an optimal temperature of action between 50 and 90°C, such as Spitase CP (manufactured by Nagase Sangyo Co., Ltd.), Klystase (manufactured by Daiwa Kasei Co., Ltd.), YA3-5, YA3-6. ,
Examples include YA3-7 (manufactured by Kinki Yakult Co., Ltd.),
It also has an optimum temperature of 70 to 110℃.
Examples include Spitase HS (manufactured by Nagase Sangyo Co., Ltd.), Termamil (manufactured by Novo Corporation), and Klystase TS (manufactured by Daiwa Kasei Co., Ltd.). Next, the heat-denatured barley or millet is treated with acid or α-amylase to liquefy the barley or millet so that the starch liquefaction rate is 95% or more. The conditions for such liquefaction differ depending on whether an acid is used or α-amylase is used. That is, in the case of acid, 0.01 to 0.3 (W/V)% hydrochloric acid, which corresponds to 40 to 140% by weight of raw wheat or millet, and 0.005% to the heat-denatured wheat or millet are added.
~0.2(W/V)% sulfuric acid, 0.02-0.5(W/V)
% of oxalic acid and held at 100 to 130°C for 5 to 30 minutes, and when the liquefaction rate of the starch of the barley or millet reaches 95% or more, the reaction is stopped by rapid cooling and sodium hydroxide and sodium carbonate are added. , add an alkali such as sodium bicarbonate and calcium carbonate to neutralize. Grain starch that has liquefied more than 95% of its starch using acid must be pressed during the next process of mashing.
Although it is extremely easy to squeeze, the nature of acid liquefaction is that when the liquefaction rate exceeds 10%, saccharification begins, and when 95% or more is liquefied, most of the saccharification occurs. At this time, the color of the liquid will progress and the flavor will be undesirable, so when using acid, the liquefaction rate should be 10 to 15%.
It is desirable to limit the amount to a certain level and once cool and neutralize, add α-amylase and switch to an enzymatic method to proceed with liquefaction. In addition, when liquefying with α-amylase alone,
To the above-mentioned barley or millet, water equivalent to 40 to 140% by weight of raw barley or millet and 1/100 to 1/60000 times the weight of starch of raw barley or millet,
If α-amylase whose optimal temperature for action is between 50 and 90°C or α-amylase whose optimal temperature for action is between 70 and 110°C is added, and the former α-amylase is added, it is heated at 50 to 90°C for 15 hours or more. , preferably 15-40
time, if adding the latter α-amylase, 70~
Hold at 110°C for 2 hours or more, preferably 3 to 20 hours, until the liquefaction rate of the starch of the wheat or millet is 95%.
When the temperature reaches this point, let it cool to room temperature. Wheat, chestnuts, millet, etc. are easily liquefied, so it is sufficient to liquefy them once. However, since the liquefaction of corn, corn, etc. is not smooth, it is necessary to add acid or α to the raw materials when liquefying them. - Liquefaction is carried out by adding a portion of the specified amount of amylase, and when the liquefaction rate of the raw starch reaches 10 to 20%, the first half of the liquefaction is stopped, and the liquefied product is heated to a temperature of 120°C or higher. The starch is then cooled to the original liquefaction temperature, and the remainder of the acid or α-amylase is added to initiate the second half of liquefaction, ultimately achieving a liquefaction rate of starch of the raw material of 95% or more. The reason for finishing the first half of the liquefaction when the liquefaction rate of starch as the raw material reaches 10 to 20% is because if the liquefaction rate is less than 10%, the second half of the liquefaction may not be carried out smoothly. If it exceeds 20%, the latter half of the liquefaction will be carried out smoothly, but there is a risk that the liquefied product will turn brown during heating, which is not preferable. In addition, as a means of heating the liquefied material to a temperature of 120°C or higher, for example, the liquefied material is placed in a closed high-pressure steamer, saturated steam is introduced until the gauge pressure reaches 2 kg/cm ² or higher, and then the liquefied material is heated. It can be heated under pressure. In addition, the starch liquefaction rate of the wheat or cereals is 95
% or more is calculated as the percentage of the total sugar content in the clear liquid juice of the liquefied product, divided by the sugar content expressed as total sugar from the total starch of wheat or cereals. and this value is 95% or more. That is, calculate the starch value using the method described on pages 56-57 of the National Tax Agency Specified Analysis Method published by the Japan Joyukai, determine the total starch content of wheat or raw cereals, and then calculate the total starch content. Divide by 0.9 to determine the total sugar content of the wheat or raw cereals. Next, the total amount of sugar contained in the clear juice in the liquefied product was determined according to the total sugar content analysis method described on page 69 of the National Tax Agency Specified Analysis Method, and the value calculated according to the following formula was 95 % or more. Liquefaction rate = total amount of sugar in clear liquid juice / total amount of sugar in raw barley or cereals x 100 In addition, it is extremely important to use α-amylase in the present invention, If you use enzyme preparations that contain significant amounts of hydrolytic enzymes (hydrolytic enzymes) or proteases, or koji or rice malt itself that contains significant amounts of these enzymes, the product may become excessively colored or have a sweet sake-like or potato candy-like flavor. It has a defect that the taste is different from that of conventional ajirin. It is also extremely important to liquefy at least 95% or more, preferably at least 97%, of the starch of barley or cereals. If more than 5% of starch remains in the liquefied product without being liquefied, this starch will be added to the mash after brewing. It ages inside the mortar and becomes pasty, and is uniformly dispersed in the moromi, significantly reducing the press-filterability of the moromi, making it almost impossible to press with a normal press filter without adding a filter aid. The filtrate obtained by squeezing by force, such as using a coarse filter cloth and increasing the introduction pressure, contains a large amount of a pasty cloudy substance (〓). to obtain a clear supernatant (hereinafter,
This has the disadvantage that it is extremely difficult to do so. Next, the liquefied product obtained in this way is aged as is, that is, with at least a portion of the undissolved matter (solid matter) remaining in the liquefied product, in the same manner as in the normal production method of Ajirin. Alcohol concentration of moromi juice is 13
~15% of alcohol and raw barley or millet mixed with 10-30% by weight of rice malt,
Furthermore, if necessary, glucose, starch syrup, etc. are mixed and prepared, and saccharified and aged at 20 to 30℃ for 10 to 20 days with occasional stirring.
After pasteurization, it is purified to an alcohol content of 13-15%,
A sweet seasoning containing alcohol with an extract content of 45-50% can be obtained. In addition, in the above, it is extremely important to use the liquefied product as it is for preparation, and the liquefied product is purified by filtration to completely remove undissolved matter (solid matter) in the liquefied product to obtain a transparent liquefied product. When used for preparation, even if saccharified and aged for a long period of time, the final product will not have a good melon-like flavor, resulting in only an alcohol-containing sweet seasoning that lacks the melon-like flavor. When using the liquefied product as it is or simply filtering it through a coarse filter cloth, etc., and the undissolved matter is still suspended in the filtrate, the aroma and taste are harmonized and it becomes different from the conventional method. It is possible to obtain an alcohol-containing sweet seasoning that is judged to have an extremely good flavor and flavor that is very close to the taste of gourd obtained using steamed glutinous rice. Conventionally, when preparing cooked foods from Ajirin, the unique aroma and taste of Ajirin work synergistically to produce a cooking effect, and the aroma and taste are important elements that cannot be separated. ing. Therefore, it is of great significance to obtain an alcohol-containing sweet seasoning that is very close to the conventional ajirin not only in taste but also in aroma and other aspects. Hereinafter, the effects of the present invention will be explained using experimental examples. Experimental Example 1 Six types of alcohol-containing sweet seasonings A to F were produced in accordance with the methods shown in Sections A to F of the Notes in Table 1 below, respectively. When these were subjected to a squeeze filtration test, a pull test, and a sensory test using a panel of 10 people trained in discrimination ability, the results shown in Table 1 were obtained. The squeeze filterability test uses an empirical scale to show the degree of difficulty in squeezing when saccharified aged mash is squeezed using a hand press, and the filterability test uses 100% of the juice obtained by squeezing.
ml into a 100 ml graduated cylinder and left to stand for 60 hours.The larger the amount of liquid, the easier it is to draw.Furthermore, the sensory test was conducted using a scoring system. The mortar soups in categories B to F were each compared with Ajirin in Category A (control method), and the Ajirin in Category A was set as standard 0, and scores were given using the following criteria, and the average value is shown.

[Table] Inferior Inferior Good Good Good Good

[Table] (Note) Category A: 2 kg of glutinous white rice was washed, soaked, and
2.4 kg of steamed glutinous rice was obtained by draining and steaming, which was then mixed with 400 g of rice malt and 1434 ml of 40% alcohol, saccharified and aged at 25°C for 60 days, and then pressed.
〓I subtracted it and got a contrast taste. Category B: 2 kg of refined corn grits (50-60 mesh) was washed, soaked, drained, and steamed using a conventional method to obtain 2.3 kg of steamed corn grits, and 0.1 (W/V)% oxalic acid was added to this. Add 880ml and heat at 100℃
After liquefying (hydrolyzing) for 20 minutes, it was cooled to 30℃.
Calcium carbonate was added to neutralize. Next, 1 g of α-amylase agent (YA3-6) was added and kept at 70°C for 40 hours to liquefy 100% of the starch of the onion. Next, this liquefied product was charged with 400 g of rice malt and 560 ml of 99% alcohol, and subjected to saccharification and ripening at 25° C. for 10 days, followed by compression and filtration to obtain the alcohol-containing sweet seasoning of the present invention. Category C: Refined corn grits, 50
~60 mesh) 2 kg was washed, soaked, drained, and steamed using the usual method to obtain 2.3 kg of steamed scallions, which was then washed with water.
880 ml and 2 g of α-amylase agent (YA3-
6, manufactured by Kinki Yakult Co., Ltd.) and liquefied at 70℃ for 6 hours, then transferred the obtained liquefied product to a pressure steamer and heated to a gauge pressure of 2Kg/ ^cm2 , and then
Cool to ℃ and add 1 g of the α-amylase agent to this.
was added and held at 70℃ for 40 hours to extract the starch from the onion.
100% liquefied (hydrolyzed). Next, this liquefied product was charged with 400 g of rice malt and 560 ml of 99% alcohol, and the mixture was saccharified and aged at 25° C. for 10 days, and then compressed and filtered to obtain the alcohol-containing sweet seasoning of the present invention. Category D: Instead of using a 100% liquefied product of corn starch in the manufacturing method of the above alcohol-containing sweet seasoning Category C, the liquefied product is squeezed with a hand press, Celite is added to the resulting filtrate, and Sartorius filtration is performed. An alcohol-containing sweet seasoning was obtained in exactly the same manner except that the same amount of the liquefied product was used as the transparent filtrate obtained by filtration using a thick filter paper made by Seitz. Category E: Instead of using an α-amylase agent in the manufacturing method of the alcohol-containing sweet seasoning Category C, a commercially available enzyme agent (Takadiastase, manufactured by Sankyo Pharmaceutical Co., Ltd.) containing a significant amount of s-amylase and protease is used. An alcoholic sweet seasoning was obtained in exactly the same manner except that the temperature was changed to 55°C. Category F: Refined corn grits (50
~60 mesh) 2 kg was washed, soaked, drained, and steamed using the usual method to obtain 2.3 kg of steamed scallions, which was then washed with water.
880 ml and 250 g of rice malt were mixed, liquefied at 55 kg for 6 hours, then the resulting liquefied product was transferred to a pressure steamer and heated to a cage pressure of 2 kg/cm ² , and then liquefied at 55 kg.
Cool to ℃, mix 150g of the rice malt,
It was held at 55°C for 40 hours to liquefy (hydrolyze) 100% of the corn starch. Next, add 400g of rice malt to this liquefied product.
and 560ml of 99% alcohol at 25°C.
The mixture was saccharified and aged for 10 days, then compressed and distilled to obtain a sweet seasoning containing alcohol. From the results in Table 1, it is difficult to compress Category E, which uses enzyme preparations containing a significant amount of s-amylase and a significant amount of protease. It has a strong sweet potato odor and a malt starch syrup-like appearance, indicating that it is considerably inferior in flavor and properties compared to the control Ajirin. In addition, Category F, which uses rice malt, is very difficult to press and cannot be compressed, and the product is very poor in color and has the same aroma and taste as Category E.
It can also be seen that the flavor is considerably inferior to that of the control Ajirin. Also, obtained by filtering the liquefied product of corn starch,
It can be seen that the D category, which uses a transparent filtrate containing no undissolved matter in the liquid, is inferior to the symmetrical Aji Gono, as it has poor aroma and taste, and lacks a gooey-like flavor. On the other hand, the B and C categories of the present invention, which use products obtained by liquefying steamed corn with acid or α-amylase, are very easy to press and pull, and they also have a good color, aroma, and taste. The contrast taste is similar to gourd,
Or it can be seen that the quality is very close to that of extremely good quality. In addition, using raw materials such as wheat, barley, chestnuts, and millet,
100% liquefied starch is used as it is, mixed with alcohol and rice malt, and then saccharified and aged. The resulting moromi is subjected to a compression filterability test, as well as a filtration test of the moromi liquid and a sensory test of the resulting product. As a result, almost the same results as in the above experimental example were obtained. Experimental example: Refined corn grits (50~
60 mesh) 20Kg was washed, soaked, drained, and steamed using a conventional method to obtain 24Kg of steamed corn. Prepare 6 sections of this, each containing 8.8 g of water and 20 g of α-
Mix amylase agent (YA3-6, manufactured by Kinki Yakult Co., Ltd.) and liquefy at 70℃ for 6 hours, transfer the liquefied product to a pressure steamer, and use saturated steam at a gauge pressure of 2 kg/
cm ² and then cooled to 70°C, then added 10g of the α-amylase agent and kept at 70°C again for an appropriate period of time.
100%, 99% for the second category, 97% for the third category, 4th category
Category is 95%, 5th category is 90% and 6th category is 80%
%, respectively, and six types of liquefied products were obtained. Next, this liquefied product was cooled to 30°C and mixed with 4 kg of rice malt and 5.6 liters of 99% alcohol.
When saccharifying and maturing the moromi for 10 days at
As a result of examining the total amount of squeezed liquid after 20 hours, the results shown in Table 2 were obtained.

[Table] From the results in Table 2, the liquefaction rate of starch in corn is 95.
%, that is, 80 to 90%, the squeeze filtration property is extremely poor, but when the value is 95% or more, especially 97% or more, the squeeze filtration property is significantly improved. Since the present invention has the above configuration, it has the following advantages. (1) To produce an alcohol-containing sweet seasoning that does not use glutinous rice at all, but uses grains such as barley, onion corn, chestnuts, and millet as main ingredients, and has a flavor that is very close to that of conventional gourd and has a good flavor. Can be done. (2) Because the main raw materials are barley or grains that are cheap and easily available, if it becomes difficult to obtain glutinous rice in the future or the price of glutinous rice increases even more than it currently does, making it difficult to produce Ajirin. It can also be stably supplied to consumers as a low-cost alternative to ajirin. (3) The alcohol-containing sweet seasoning of the present invention requires 10 to 20 days to manufacture, which is extremely short compared to the 40 to 60 days required to manufacture conventional Ajirin. It has the advantage that it can be manufactured in between. Hereinafter, the present invention will be explained in more detail by showing examples. Example 1 2 kg of polished corn grits (50 to 60 pieces) was thoroughly washed, soaked for 17 hours, drained for 1 hour, and then steamed in an autoclave without pressure for 60 minutes.
Then, the maize was cooled to 30°C and steamed. Next, 880 ml of water in which 0.01 g of α-amylase agent (Spitase HS, manufactured by Nagase Sangyo Co., Ltd.) was dissolved was added to the steamed onion, and the mixture was liquefied at 100°C for 1 hour.Then, the liquefied product was transferred to an autoclave and heated with saturated steam. was heated to a gauge pressure of 2 kg/cm ² (final pressure) using
An amylase agent was added and the mixture was further liquefied at 100°C for 6 hours to obtain a completely liquefied product of corn. Then, add 400% of the liquefied material.
g of rice malt and 555 ml of 99% alcohol were mixed and prepared, and the mixture was saccharified and aged at 25°C for 10 days. Next, the obtained aged mash is squeezed with a hand press, the obtained filtrate is allowed to stand at room temperature for 2 days to settle (remove) the filtrate, and the clear supernatant liquid is separated to produce the alcoholic spirit of the present invention. A sweet seasoning was obtained. As a control method, 2 kg of glutinous white rice was thoroughly washed, soaked for 15 hours, drained for 30 minutes, steamed in an autoclave for 30 minutes without pressure, and cooled to obtain 2.4 kg of steamed glutinous rice. Next, this steamed glutinous rice was mixed with 400g of rice malt, 555ml of 99% alcohol, and 880ml of water, and saccharified and aged at 25℃ for 60 days.
Thereafter, the mixture was squeezed and strained in the same manner as in the method of the present invention described above to obtain ajirin. Comparing and contrasting the alcohol-containing sweet seasoning obtained in this manner with Ajirin, it is shown in Table 3 that the product of the present invention has better color, aroma, taste, general and It is possible to produce a high-quality sweet seasoning containing alcohol with almost comparable component analysis values in an extremely short period of time, using inexpensive onion corn as the main raw material, without using any expensive glutinous rice. I understand.

[Table] Example 2 2.0 kg of polished chestnuts were washed, soaked for 16 hours,
After draining for a minute, the chestnuts were steamed under no pressure in an autoclave for 60 minutes and left to cool. 880 ml of 0.2% oxalic acid was added to the chestnuts, and the chestnuts were kept at 100°C for 15 minutes to liquefy 12% of the chestnut starch. After rapidly cooling to 30°C, calcium carbonate was added for neutralization, and then 2 g of α-amylase (YA3-6) was added and liquefied at 70°C for 40 hours to obtain a completely liquefied chestnut. Next, this was prepared with 400g of rice malt and 560ml of 99% alcohol, and heated at 25℃.
The mixture was saccharified and aged for 15 days, and then compressed and strained in the same manner as in Example 1 to obtain an alcohol-containing sweet seasoning with good flavor. Example 3 2 kg of polished wheat was thoroughly washed, soaked for 16 hours, drained for 1 hour, and then autoclaved without pressure.
Steamed for 60 minutes and cooled to 30°C to obtain steamed wheat. Next, 880 ml of water in which 2 g of an α-amylase agent (YA3-6, manufactured by Kinki Yakult Co., Ltd.) was dissolved was added to the steamed wheat, and the mixture was liquefied at 70° C. for 40 hours to obtain a completely liquefied wheat product. Next, 400g of this liquefied material
of rice malt and 555 ml of 99% alcohol were mixed and prepared, and the mixture was saccharified and aged at 25°C for 10 days. Next, the obtained aged mash is squeezed with a hand press, the obtained filtrate is allowed to stand at room temperature for 2 days, the filtrate settles (pulls), and the clear supernatant liquid is separated to produce alcoholic spirit with good flavor. A sweet seasoning liquid was obtained.

Claims (1)

[Claims] 1. Wheat or millet is heat-denatured and acid or α
- A method for producing an alcohol-containing sweet seasoning, which comprises liquefying 95% or more of the starch of the barley or cereals by applying amylase, and adding the liquefied product as it is with alcohol and rice malt to saccharify and ripen it. . 2. The manufacturing method according to claim 1, wherein wheat or cereals are crushed.