KR20140107409A - Method for producing mochi-koji - Google Patents

Abstract

Provides the sake of raw rice wine, rice wine, and rice wine, which has a complicated and deep flavor that is originally used as a raw material, and does not allow mold odor [blue odor, listening]. do.
This manufacturing method comprises the steps of: (1) forming a molded product from crushed or pulverized cereal grains and a water or vegetable water extract, which have not been pulverized, and (2) performing aging by propagating microorganisms in the molded product. Characterized in that the pH of the molded product is maintained in the range of 2.0 to 5.5 during the ripening period or the pH of the molded product is always over 5.5 and aged at a temperature of 10 to 25 ° C during the ripening period Is a manufacturing method of a bottle.

Description

METHOD FOR PRODUCING MOCHI-KOJI [0002]

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing rice bran (rice cake, rice cake). More particularly, the present invention relates to a production method for preventing generation of a mold odor in a disease state in which microorganisms such as fungi and yeast are propagated by molding ungreased cereals.

In East Asia, fermented foods have been widely produced by using a so-called "yeast", which is obtained by propagating microorganisms such as molds, which are obtained in the case of cereals or cereals.

There are mainly two functions of the yeast in brewing. The function of the starch in cereal grains by enzymes such as amylase and the like serves as a fermentation starter for feeding saccharides to yeasts performing alcohol fermentation, And a function as a flavor ingredient to supply a sour flavor to a drink.

Nuruk is divided into two types: "a country of origin (scattered leaven)" and "a soup (rice cake leaven)" from its manufacturing method and its form.

The representative of the country is the Japanese sake and shochu. Since the protein is thermally denatured by heating, the grains of cereals such as rice and barley, which have been increased, can not be used for Aspergillus oryzae or Aspergillus oryzae which can utilize thermally denatured proteins with high activity of acid carboxypeptidase Aspergillus kawachii ) and the like are selectively propagated.

On the other hand, the kingdom is widely known in various parts of East Asia and is called by various names such as Chinese medicine, Chinese medicine, Korean nuruk, Thai leppen, Indonesia lagi and Nepalese window. The term "sickness" refers to a state in which grains that have not been increased in size are crushed to a powder form, and water or a leach from the root of the root is added to form a brick shape, a dendritic shape or a slender shape, and a microorganism such as mold or yeast is propagated It says. Unlike in the country of origin, since there is no protein denaturation due to heating, fungi such as Rhizopus or Mucor , which have low acidic carboxypeptidase activity and strong fertility, predominate. In many cases, since the molded cereals are allowed to stand in a warm place and the microorganisms naturally propagate, not only the fungi but also various bacteria derived from the raw materials or the natural environment reproduce.

Therefore, it has a microorganism phase composed of various microorganisms so that it can not be compared with that of the country of origin, and the microorganism produced by the microorganism produces a complex, deep flavor It will have a unique flavor. In other words, the function as a flavor raw material that determines the individuality of wine becomes very important as compared with the function as a saccharifying starter.

As described above, although the sake using the sachet as a raw material is characterized by having a unique and complex flavor, in some of the Japanese experts, when it is pointed out that the smell of mold (hereinafter also referred to as "blue odor") is felt have. Listening may be reminiscent of fungi for Japanese people, so I tend to avoid myself. Therefore, in order to increase the acceptability of alcohol using sickle in Japan, it is considered very important to develop a manufacturing technique for a sickle which has reduced listening.

Alcohol and Nutrition - To make it fit well with alcohol (Kosei Kan) Yoshinori Itokawa, Yasumoto Kyoden, Kuroyama Kinya Responsibility Edit Kokugaku (Japanese Brewing Association) Compiled by Hideyuki Murakami

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a method for producing a sake, which has a complicated and deep- . As a result of intensive studies, the inventors of the present invention have found that one of the major causative substances for listening to the pathogen is geosmin, and actinomycetes in the genus Giosmin. In addition, by adjusting the pH of the moldings during aging to a specific range and / or adjusting the storage temperature to a specific range, the growth of actinomycetes is suppressed while maintaining various microorganism strains inherent in the pathogen, It is possible to reduce the listening without harming the unique and complex flavor of the sickness, thus completing the present invention.

The present invention provides a process for producing a racemate as described below and a liquor produced by adding such racemate.

That is,

(1) forming a molded product from a crushed or pulverized grain of unrefined cereals and a water or vegetable water extract,

(2) the microorganism is propagated in the molded product to perform aging

A method of manufacturing a branch including the steps of:

Characterized in that the pH of the molding is maintained in the range of 2.0 to 5.5 during the ripening period

.

In the above method, pH adjustment is preferably performed by including an organic acid in the molded product. Lactic acid can be used as the organic acid, and the lactic acid bacteria can be produced by lactic acid fermentation in the molded product.

The present invention also relates to

(1) forming a molding from a crushed or pulverized grain of ungrafted grains and a water or vegetable water extract,

(2) aging the microorganism by propagating the microorganism in the molded product

A method of manufacturing a branch including the steps of:

Characterized in that the pH of the molding is always aged at a temperature exceeding 5.5 and at a temperature of 10 to 25 DEG C during the ripening period

.

The present invention also provides a pathogen, wherein the content of the geosmin obtained according to the above-described production method is 7 [mu] g or less per 1 kg of the pathogen.

The present invention also relates to a mainstream produced using such a party.

According to the present invention, it is possible to maintain various microorganism strains inherent in the pathogen while suppressing the proliferation of actinomycetes, which produce a perfume ingredient which causes listening to the pathology. Thus, it is possible to manufacture a pathology in which listening is reduced while having a complicated flavor inherent to the pathology, and it is possible to provide a high-quality mainstream which is easily acceptable to Japanese.

Sickness

The term " rice plant " used in the present invention means a product obtained by roughly pulverizing ungrafted grains into a powder, adding water or a vegetable water extract to form a shape such as a brick shape, a dendritic shape, It refers to breeding microorganisms. As the vegetable extract, an extract solution obtained by extracting the root cane with water can be used.

The absence of capital increase means that the raw grain is not heated by steam.

The cereal may be any raw material as long as it is usually used in brewing. Specifically, it may be cereal such as rice, wheat, chestnut, sorghum, millet, high amount, or bran which can be obtained when cereal is perfused.

In order to propagate the microorganisms in the molded product, specific microorganisms may be inoculated into the molded product, or the molded product may be left in an appropriate place to naturally propagate the microorganisms.

The period from the inoculation of the microorganisms to the molded article after molding to the completion of the pathogen by breeding microorganisms by leaving them in a suitable place is referred to as an aging period in this specification.

The object of the present invention is attained by appropriately managing at least one of conditions of (1) pH of the molding during aging and (2) storage temperature.

This condition will be described in detail.

end. If the pH adjusted to maintain the pH of the formed product of the aging period in the range of 2.0 to 5.5

The present invention is not limited to the second condition, that is, the preservation temperature of the molding during the aging period, when the pH is adjusted so as to keep the pH of the molding during the aging period in the range of 2.0 to 5.5, have. As a pH adjustment method for maintaining the formed product in the above-mentioned pH range, there are a method of predicting the pH change during the ripening period by a preliminary experiment, a method of previously adjusting the formed product at a predetermined pH at the beginning of ripening and / and the pH is appropriately measured and adjusted to the above-mentioned pH range. By carrying out these two methods as required, the pH of the molding during aging can be maintained in a specific range.

To measure the pH of the molded product, an appropriate amount of several parts of the whole of the molded product is taken, diluted with water, and the pH of the extracted solution is measured. The sample portion to be measured is sampled so as to include at least one center portion and two outer peripheral portions of the molding. 20 g of the sample is pulverized to a particle diameter of about 10 mm and 100 ml of pure water is added thereto. The mixture is stirred at room temperature for 3 hours with occasional stirring. The leached solution is filtered through a filter paper, and 10 ml of the filtrate is taken for pH measurement.

As a method for measuring the pH, a known method can be used. For example, a pH meter (JIS Z 8805 glass electrode for pH measurement) is used according to JIS Z 8802 pH method.

The purpose of inhibiting the proliferation of actinomycetes is achieved by adjusting the pH so that the molded article is kept in the above-mentioned pH range (2.0 to 5.5), but from the viewpoint of proliferating microorganisms such as fungi necessary for the production of a good pathogen, To 5.0, and more preferably 4.0 to 5.0.

In many cases, since the pH of the molding is higher than the above-mentioned pH range, the pH is adjusted by lowering the pH. The means for lowering the pH is not particularly limited, and known means can be used. One of the concrete means is to include a liquid containing an organic acid in the molding. Organic acids can be used without restriction if they are organic acids that can be added to food. Specific examples thereof include lactic acid, citric acid, malic acid, and tartaric acid. These organic acids may be those which are usually commercially available as food additives or may be used as a juice or an extract of a food material containing an organic acid. In addition, a culture solution of a microorganism that produces organic acid fermentation or organic acid may be used.

For example, lactic acid bacteria may be cultured and lactic acid secreted by lactic acid bacteria may be used. The lactic acid bacteria may be inoculated into a molded product to proliferate in the molded product and the pH may be adjusted by the secreted lactic acid. Alternatively, the pH may be adjusted by inoculating and propagating in a medium different from that of the molded product and including lactic acid secreted in the molded product. The kind of lactic acid bacteria used, the amount of inoculation, the culture conditions, and the like used herein can be appropriately set so as to achieve the purpose of pH adjustment.

I. The pH of the molding during aging is always above 5.5 and the pH If it does not perform the adjustment

When the pH of the molded article during aging is always above 5.5 and the pH is not adjusted, the storage temperature of the molded article is controlled at 10 to 25 DEG C, whereby a diseased state in which listening is suppressed can be produced. The term "temperature" as used herein refers to the ambient temperature of the environment in which the molding is placed during the aging period. If the temperature is lower than 10 占 폚, the growth rate of useful microorganisms such as fungi is also lowered, which is undesirable because it adversely affects the productivity. If it exceeds 25 占 폚, the risk that the actinomycetes grow is increased, which is not preferable.

The end point of the aging period of the molded product is not particularly limited, and can be determined within a range where it is judged that the desired quality has been reached, and the listener is not confirmed by actinomycetes. The fact that no audition by actinomycetes is confirmed means a case where the molded article is sensed by a plurality of trained panels and it is concluded that the audition is not confirmed, but it is defined as the content of geosmin, which is one of the causative substances of hearing It is possible. When the content of geosmin is less than 7 μg per 1 kg of the pathogen, it is better because no hearing can be confirmed from the syrup produced using the pathogen of the present invention. When the amount is less than 5 μg, , It is better because the listening is further reduced. The content of geosmin in the bottle is measured as follows.

<Preprocessing method of the sickness>

First, in order to prevent scattering of the fragrance component, the particle of the sample is pulverized into a uniform powder in a sealed state in a plastic bag or the like. Next, 10 g of the pulverized seedlings is regenerated and 50 g of ion-exchanged water is added to conduct steam distillation, and 200 ml of the distilled solution is collected. This liquid is subjected to gas chromatography (GC) analysis under the following conditions.

<GC analysis conditions>

Device: Gerstel TDS3-Agilent 689ON GC / 5975 MS

Column: HP-INNOWAX 30 m, 0.25 mm, 0.50 탆

Detector: MSD

TDS3 Temperature: The temperature is maintained at 20 占 폚 for 1.0 minute, then the temperature is raised to 60 占 폚 / min, and the temperature is maintained at 250 占 폚 for 10 minutes.

CIS temperature: The temperature is maintained at -120 DEG C for 0.01 minute, then the temperature is raised to 12 DEG C / s, and the temperature is maintained at 250 DEG C for 10 minutes.

Transfer line: 250 ° C

Desorption flow rate: 50 ml / min (helium)

Injection mode: solvent vent (purge time 2.0 min)

Oven: After holding at 40 DEG C for 5 minutes, the temperature is raised at 10 DEG C / min and held at 250 DEG C for 15 minutes.

Column flow rate: Constant flow rate 1.0 ml / min

Ion source temperature: 230 ° C

Measurement mode: SIM

Measured fragment ion: M / Z = 112

Calibration curve: standard addition method (2 points)

<Calculation of Geosmin Concentration x (㎍ / kg-sagittal) per 1 ㎏ of Pathology>

If the analytical value y (μg / kg) of the fluid obtained from the <preprocessing method> of the patient is taken, the concentration of the geosmin in the sample disequilibrium x (μg / kg) can be obtained by the following equation.

x = y x 0.2 x 1000/10 = 20 y

The aging period may be used for brewing raw materials as it is, or may be pulverized to a suitable size for convenience.

Sick  Used liquor

The pathogen of the present invention can be provided for brewing as a raw material of wine. The type of alcohol to be desired is not limited at all. Since the generation of listening is sufficiently suppressed as a disease state, even the wine obtained as a result of brewing is not recognized, and the quality is suitable for Japanese taste.

[ Example ]

Hereinafter, the present invention will be described more specifically based on examples. Further, the present invention is not limited to this embodiment.

Yeast  pharmacy

From a strain isolated from a type of yeast used in the Korea byeongguk (Nuruk), actinomycetes a cause of audible (Streptomyces (Streptomyces) in and saccharose in Indianapolis Fora (Saccharopolyspora) in) a, and given saccharification and flavor of the brewed ( Mucor spp. And Rhizomucor spp.) As microorganisms contributing to the microorganism. Actinomycetes were cultivated at 35 ° C using YS agar medium (yeast extract 0.2%, soluble starch 1%, agar 1.5%, pH 7.0) and at 28 ° C using potato dextrose agar medium (manufactured by Nissui Seiyakusha) Respectively. The detected colonies were collected with platinum (platinum) and suspended in physiological saline to prepare a broth.

Preparation of medium

YS agar medium (yeast extract 0.2%, soluble starch 1%, agar 1.5%) was used for Actinomycetes as a culture medium, and potato dextrose agar medium (manufactured by Nissui Seiyakusha) was used as a mold. After sterilizing by autoclaving, pH of the medium was adjusted by adding hydrochloric acid while warming the medium to such an extent that the agar was not hardened, thereby preparing medium at 8 levels (pH 2.0 to 7.0).

Proliferation test

The prepared food broth was plated on a medium of platinum and incubated for 14 days in a thermostat at a culture temperature of 7 levels (10 to 35 ° C).

evaluation

Colony formation and production of actinomycetes and generation of colonies and fungal colonization were confirmed every day after the initiation of culture, and dates from the start date of each cultivation were defined as A and B, respectively. The fungi detected in the pathogens grow very rapidly and always A> B because they are faster than the growth rate of actinomycetes, but the value of A-B fluctuates depending on the media pH and culture temperature conditions. The greater the value of AB, i.e., the faster the growth of the fungus and the slower the growth of actinomycetes, the faster the glycation activity and the complex flavor formation in the pathology, the slower the generation of hearing, and the lower the value of AB That is, the growth of fungi is slow and the growth of actinomycetes is faster, the glycation ability in the pathology is improved and the formation of complicated flavor is slow and the generation of hearing is thought to be fast.

That is, it is considered that the larger the value of A-B is, the more the generation of listening during the maturation period of the disease is suppressed, and the smaller the value of A-B is, From the above, it is considered that a condition where the value of A-B is large is suppressed and the flavor quality is favorable for the production of a diseased state. Therefore, the efficiency of each condition is evaluated in four stages from the value of A-B. +++ when the value of A-B was 10 or more, ++ when the value was 4 to 9, + when the value was 2 or 3, and when the value was 1.

A: Culture days in which actinomycetes colonies and hearing were confirmed

B: Culture days in which colonies of fungi were identified

-: Colonies or hearing is not confirmed during proliferation test.

+++ when the value of A-B is 10 or more, ++ when the value is 4 to 9, + when the value is 2 or 3,

result

As for the B value, it was always 1 when cultured at 30 캜 and in the range of pH 4.0 to 7.0, suggesting that the susceptibility to pH was low. Further, it is 1 at a culturing temperature of 28 캜 or higher, but becomes 2 when the temperature is lower than 25 캜 and low in sensitivity to temperature. However, it is suggested that the proliferation is slightly lowered at 25 캜 or lower.

On the other hand, regarding the value A, the cultivation was carried out at 30 ° C, pH 2 was in the range of 6.0 to 7.0, pH 3 was 6, pH 5.0 was 6 and pH 4.5 was 14, and at pH 4.0, Was not confirmed. Thus, it was suggested that the sensitivity to pH is very high. It was 2 at the incubation temperature of 28 占 폚 or higher, but increased to 4 at 20 占 폚, 11 at 25 占 폚, and the susceptibility to temperature was high, and proliferation was lowered at 25 占 폚 or lower, particularly 20 占 폚 or lower.

From the above, it is possible to manufacture a disease state of good quality in which the hearing can not be confirmed regardless of the culture temperature by adjusting the molded article of the diseased state to pH 5.5 or less. Adjustment to pH 5.0 or lower is preferable because actinomycetes are less likely to grow, and when the pH is adjusted to 4.5 or less, actinomycetes are more difficult to grow. Even when the pH exceeds 5.5, since the growth rate of the actinomycetes can be suppressed to be sufficiently lower than the growth rate of the mold by controlling the culture temperature to be 25 占 폚 or less, it is possible to produce a pathology of good quality in which no hearing is confirmed good.

Claims (7)

(1) forming a molded product from a crushed or pulverized grain of unrefined cereals and a water or vegetable water extract,
(2) aging the microorganism by propagating the microorganism in the molded product
A method of manufacturing a branch including the steps of:
Characterized in that the pH of the molding is maintained in the range of 2.0 to 5.5 during the ripening period. The method according to claim 1, wherein the pH adjustment is carried out by containing an organic acid in the molding. 3. The method of claim 2, wherein the organic acid is lactic acid. The method according to claim 2, wherein the lactic acid is produced by lactic acid fermentation in the molded product. (1) forming a molded product from a crushed or pulverized grain of unrefined cereals and a water or vegetable water extract,
(2) aging the microorganism by propagating the microorganism in the molded product
In the method for producing a nucleus containing a process,
Characterized in that the pH of the molding is always over 5.5 during the ripening period and is aged at a temperature of 10 to 25 占 폚. A method according to any one of claims 1 to 5, wherein the content of geosmin is 7 占 퐂 or less per kilogram of the pathogen. A mainstream produced by using the pathogen according to claim 6.