TW201343084A - Method for producing mochi-koji - Google Patents

Abstract

Provided are: a mochi-koji which retains the complex and deep aromas intrinsic to sakes which use mochi-koji as an ingredient thereof, while not having a noticeable grassy smell; a sake using the mochi-koji as an ingredient thereof; and a method for producing the same. A method for producing a mochi-koji including steps for (1) forming a molded product from the crushed or powdered product of uncooked grain, and water or the water extract from a plant, and (2) maturing by propagating microorganisms on the molded product, the method for producing the mochi-koji being characterized by maturing with the pH of the molded product staying in the range of 2.0-5.5 during the maturing interval, or the pH of the molded article always exceeding 5.5 during the maturing interval, and at a temperature of 10-25 DEG C.

Description

Method of manufacturing cake Field of invention

The present invention relates to a method of manufacturing a cake. Specifically, it relates to a production method for preventing the formation of astringency in a cake obtained by forming a non-cooked cereal and allowing microorganisms such as mold or yeast to be propagated.

Background of the invention

In East Asia, it is widely used to produce fermented foods called "麴", which is a cockroach breeder obtained by grinding microorganisms such as molds in cereals or cereals.

There are two main functions in the brewing, for example, as a function of a starter of fermentation, the starch in the cereal is saccharified by an enzyme such as amylase to provide a sugar to the yeast for alcohol fermentation; As a function of the raw material of the fragrance, it provides a metabolite to the brewed wine and imparts a wine taste.

麴 According to its manufacturing method and type, it can be divided into two categories: “divergence” and “cake”.

The representative of the sputum is Japanese sake and shochu. It is characterized in that: cooked rice or wheat cereal grains, which are denatured by heating, can selectively reproduce aspergillus oryzae which has high activity of carboxypeptidase and can utilize heat-denatured protein or White fungus (Aspergillus kawachii) is a bacterium.

On the other hand, biscuits are popular in a wide range of areas in East Asia, and there are various names: wine medicine in China, Daqu, Nuruk in Korea, lookpang in Thailand, ragi in Indonesia, and chan in Nepal. In the cake, the uncooked cereal is roughly mashed into powder, and the extract of water or grass root and bark is added to form a slab-like shape, a meatball shape or a pancake shape, and microorganisms such as mold or yeast are propagated thereon. It. Unlike dilated sputum, since the protein is denatured without heating, molds such as Rhizopus or Mucor, which have low activity of carboxypeptidase but are highly fertile, are advantageous. Moreover, in many cases, the formed cereals are placed in a warm place, and microorganisms naturally multiply, and not only the above-mentioned molds, but also various fungi from raw materials or natural environments can be propagated.

Therefore, compared with dilated sputum, the biscuits have a variety of microbial-forming bacteria, and the biscuit-based wines are complex, deep and individual due to the metabolites and compounds produced by these microorganisms. fragrance. In other words, it is extremely important for the cake to determine the personality of the wine as a raw material of the scent compared with the function of the saccharification initiator.

In this way, the wine made from the biscuits is characterized by its individuality and complex aroma, but a part of the Japanese expert points out that it feels the green scent (hereinafter referred to as "raw scent"). Raw oyster taste is reminiscent of mold for the Japanese, and even if it is only slightly, it tends to avoid it. For this reason, in order to improve the acceptance of the use of biscuits in Japan, it is considered to be very important to develop biscuits that reduce the taste of raw oysters.

Advanced technical literature Non-patent literature

[Non-Patent Document 1] Alcohol and Nutrition ~ To accompany wine and delicious food (Guangsheng Museum), Department of Chuan Jiaze, Ahn Benfu, and Lishan Xinmi

[Non-Patent Document 2] Dropout (Japan Brewing Association), Murakami Hideo

Summary of invention

In view of the above, the present invention provides a cake having a complex and deep scent of a wine made from a cake, and which has no oyster flavor, a wine made from a cake, and a method for producing the same. . As a result of intensive investigation, the inventors found that geosmin is one of the main factors of the raw and astringent taste of the cake, and the earthy flavor is produced by the radiation bacteria in the cake. Further, it has been found that by adjusting the pH of the cake dough in the ripening period to a specific range and/or adjusting the storage temperature to a specific range, it is possible to continuously maintain the microbial phase of the original diversity of the cake while suppressing it. The present invention is completed by the proliferation of the radiobacteria without losing the individuality and complex aroma of the cake, and reducing the odor of the oyster.

The present invention provides a method for producing the following cakes and a wine produced by adding the cake.

That is, the present invention provides a method for producing a cake comprising the steps of: (1) forming a shaped body from a non-cooked cereal ground or powder, and water or a vegetable water extract;

(2) The microorganism is allowed to propagate in the molded product, and the pH of the molded product is maintained in the range of 2.0 to 5.5 during the ripening period.

In the above method, it is preferred to adjust the pH by including the organic acid in the molded article. Lactic acid can be used as the organic acid, which can be produced by lactic acid fermentation by allowing lactic acid bacteria to propagate in the above-mentioned molded product.

The invention further provides a method for manufacturing a cake, characterized in that it comprises the steps of: (1) forming a shaped product from a non-cooked cereal crushed or powdered substance, with water or a vegetable water extract; The microorganism is allowed to mature in the molded product, and the pH of the molded product is more than 5.5 in the ripening period and is aged at a temperature of 10 to 25 °C.

The present invention can further provide a cake prepared by the above method, wherein the content of the earthy gluten is 7 μg or less per 1 kg of the cake.

The invention also relates to wines made using the cake.

According to the present invention, it is possible to suppress the proliferation of the radiation bacteria which form the aroma component of the main cause of the astringency of the cake, and to maintain the original microbial flora of the cake. Therefore, it is possible to manufacture a cake having a complex aroma of the cake and a reduced astringency, and it is possible to provide a high quality wine which is easily accepted by the Japanese.

Form for implementing the invention

Biscuits

The term "cake" in the present invention means that the uncooked cereal is roughly mashed into a powder form, and water or a vegetable water extract is added to form a shape into a slab shape, a pellet shape or a pancake shape to form a molded product, and the mold is made. Or microbial breeders such as yeast. The botanical water extract can be extracted from the grass roots and bark with water.

Non-cooking means that the cereals of the raw materials are not heated by steam.

The cereal is generally used as a raw material for any user in the brewing, and specifically, cereals such as rice, wheat, millet (millet), alfalfa, alfalfa, and sorghum, or alfalfa obtained by grinding the grain, etc., may be mentioned.

In order to multiply microorganisms in a molded product, a specific microorganism may be inoculated into a molded product, or the molded product may be placed in an appropriate place to allow the microorganism to naturally multiply.

The molded product after molding is in the period of ripening from the time of microbial inoculation to the appropriate place until the microbial growth is completed.

The object of the present invention can be attained by appropriately managing the conditions of at least one of the (1) pH value and the (2) storage temperature of the molded article during the ripening period.

This condition is detailed here.

A. Maintaining the pH value by maintaining the pH of the molded product during the ripening period in the range of 2.0 to 5.5.

In the present invention, when the pH value of the molded product is maintained in the range of 2.0 to 5.5 during the ripening period, the second condition is not limited: the ripening period In the storage temperature of the molded product, it is possible to produce a cake whose odor is suppressed. As a method of adjusting the pH value in which the molded article is maintained in the above-mentioned pH range, both of them are methods for adjusting the molded product at the start of ripening to a predetermined pH value by predicting a change in the pH value during the ripening period by a preliminary experiment. And/or a method of appropriately measuring the pH value of the cake during the ripening period and adjusting to the aforementioned pH range. The two methods are carried out as needed to maintain the pH of the shaped product during the ripening period within a specific range.

In the measurement of the pH value of the molded product, an appropriate amount is sampled at the number of the entire molded product, diluted with water, and the pH of the extract is measured. The sampling point of the sample to be measured is at least included in the center of the molded article 1 and at the peripheral portion 2 for sampling. 20 g of the sampled cake was pulverized to a particle size of about 10 mm, 100 ml of pure water was added, and the mixture was immersed and immersed for 3 hours at room temperature. The leachate was filtered with a filter paper, and 10 ml of the filtrate was taken for pH measurement.

The pH value can be measured by a well-known method, for example, according to JIS Z 8802 pH measurement method, using a pH meter (JIS Z 8805 glass electrode for pH measurement).

The purpose of inhibiting the proliferation of the radiobacteria can be achieved by maintaining the pH of the molded product in the above-mentioned pH range (2.0 to 5.5) by pH adjustment, but it is advantageous in terms of the proliferation of microorganisms such as molds necessary for producing a good cake. The pH value is preferably maintained at 3.0 to 5.0, more preferably 4.0 to 5.0.

In most cases, the pH of the molded product is higher than the aforementioned pH range, so that the pH can be adjusted by lowering the pH. The means for lowering the pH is not particularly limited, and a well-known method can be used. One of the specific means is, for example, a liquid containing an organic acid in a molded article. Organic acid as long as It is an organic acid that can be added to foods, and there is no particular limitation on the use. Specific examples thereof include lactic acid, citric acid, malic acid, tartaric acid, and the like. As the organic acid, a commercially available food additive or a juice or leachate containing a food material containing an organic acid can be used. Further, a microbial culture solution in which an organic acid is fermented or an organic acid is produced can also be used.

For example, lactic acid bacteria can also be cultivated, and milk secreted by lactic acid bacteria can be used. acid. The lactic acid bacteria are inoculated into the molded body and allowed to proliferate, and the pH can be adjusted by the secreted lactic acid; the other lactic acid different from the shaped product is inoculated and propagated, so that the secreted lactic acid is contained in the molded body to adjust the pH value. can. The genus species, the inoculum amount, the culture conditions, and the like of the lactic acid bacteria used herein can be appropriately set for the purpose of achieving pH adjustment.

B. The pH of the molded product during the ripening period always exceeds 5.5, and the pH is not adjusted.

When the pH of the molded product in the ripening period is always more than 5.5 and the pH is not adjusted, the cake having a suppressed odor can be produced by managing the storage temperature of the molded product at 10 to 25 °C. The temperature referred to herein is the temperature of the gas in which the shaped body is placed in the environment during the ripening. When the temperature is lower than 10 ° C, the proliferation rate of useful microorganisms such as mold is also low, which has a bad influence on productivity, and is therefore unfavorable. When the temperature exceeds 25 ° C, the risk of proliferation of the radiobacteria becomes high, which is not preferable.

The end point in the ripening period of the molded article is not particularly limited, and can be determined according to the target quality, and can be determined in accordance with the range in which the astringency caused by the radiobacteria is not found. The so-called sputum-free taste caused by the radiobacteria was evaluated by a plurality of trained functional inspectors (Panlist). It is found that the conclusion of the taste is raw, but it can also be defined by the content of the earthy taste of one of the substances causing the taste. When the content of the earthen gluten per 1 kg of the cake is 7 μg or less, the wine produced by using the cake of the present invention is not found to have a raw odor, and it is preferable that the odor is less when it is 5 μg or less, and the odor is less than 3 μg. Less, better. The earthy content of the cake was measured by the following method.

<Pre-treatment method of cake>

First, in order to prevent the aroma components from scattering, the cake of the sample is pulverized into a uniform powder by being sealed in a plastic bag or the like. Next, 10 g of the pulverized cake was weighed, 50 g of ion-exchanged water was added, and steam distillation was carried out to take 200 ml of this distillate. With respect to this distillate, gas chromatography (GC) analysis was carried out under the following conditions.

<GC analysis conditions>

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

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

Detector: MSD

TDS3 temperature: After maintaining at 20 ° C for 1.0 minute, the temperature was raised at 60 ° C / min, and kept at 250 ° C for 10 minutes.

CIS temperature: After maintaining at -120 ° C for 0.01 minutes, the temperature was raised at 12 ° C / s and kept at 250 ° C for 10 minutes.

Transfer line: 250 ° C

Adsorption flow rate: 50ml/min (氦)

Injection mode: solvent-vent mode (cleaning time 2.0 minutes)

Oven: After 5 minutes at 40 ° C, increase the temperature at 10 ° C / min. Hold at 250 ° C for 15 minutes.

Column flow: constant flow 1.0ml/min

Ion source temperature: 230 ° C

Measurement mode: SIM

Determination of fragment ion: M/Z=112

Checking line: standard addition method (2 points)

<Cake 麴 per 1kg of earth gluten concentration x (μg / kg - cake 麴) calculation calculation>

Let the analytical value of the distillate obtained in the pretreatment method of <cakes> be y (μg/kg-cake), and the concentration of earthy substance x (μg/kg-cake) in the test cake can be borrowed from the following The formula is obtained.

x=y×0.2×1000/10=20y

After the ripening of the cake, it can be directly used as a brewing material, and the convenience can be considered, and it can be pulverized into an appropriate size for use.

Using the wine of the biscuits

The cake of the present invention can be supplied as a raw material for wine. There is no limit to the type of wine of interest. As a cake, the raw and astringent taste has been sufficiently suppressed, and the wine obtained by the brewing result has not found a raw smell, and has become a quality that is suitable for Japanese people.

[Examples]

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

Preparation of bacterial liquid

Streptomyces and Saccharomyces cerevisiae of a scent-producing bacterium of a strain isolated from Nuruk isolated from Korean cakes (Saccharopolyspora); and molds that are saccharifying and imparting aroma to the microorganisms at the time of brewing: Mucor and Rhizomucor. Individually, the radiobacteria were cultured in YS cold day medium (yeast extract 0.2%, soluble starch 1%, cold day 1.5%, pH 7.0) at 35 ° C, and the mold was used as potato dextrose agar, Rishui Pharmaceutical Co., Ltd. The company made) cultured at 28 °C. The detected plants were taken in a platinum loop and suspended in physiological saline to serve as a bacterial solution.

Modulation of medium

As the culture medium, YS cold day medium (yeast extract 0.2%, soluble starch 1%, cold weather 1.5%) was used for the radioactive bacteria, and potato dextrose agar (manufactured by Rishui Pharmaceutical Co., Ltd.) was used for the mold. After sterilizing by a high-pressure steam sterilizer, the medium was warmed to such an extent that it did not coagulate on a cold weather, and hydrochloric acid was added to adjust the pH of the medium to prepare a medium of 8 standards (pH 2.0 to 7.0).

Proliferation test

The prepared bacterial solution was drawn on a medium with a platinum inoculating loop, and cultured at a culture temperature of 7 (10 to 35 ° C) for 14 days in a thermostat.

Evaluation

After the start of the culture, the formation of the plant of the radiobacteria, the formation of the astringency, and the formation of the mold were confirmed, and the number of days from the start of the culture was designated as A and B. The mold detected by the cake is very early, and the growth rate is faster than that of the radiobacteria. Therefore, A>B is always present, but the value of A-B is changed due to conditions such as the pH value of the medium and the culture temperature. The greater the value of A-B, that is, the faster the growth of mold, and the slower the growth of the radiation bacteria; it can be regarded as the increase of saccharification power and complexity in the cake. The taste is formed quickly, and the oyster taste is slow. The smaller the value of A-B, that is, the slower the growth of mold, and the faster the growth of the radiation bacteria; it can be regarded as the increase of saccharification power and the formation of complex aroma in the cake, and the production of raw odor is rapid.

It can also be considered that the larger the value of A-B, the inhibition of the production of astringency during the ripening period; on the other hand, the smaller the value of A-B, the more the raw astringency occurs before the completion of the ripening of the cake. From the above, it can be inferred that when the value of A-B is large, it is an advantageous condition for producing a cake having a suppressed astringency and a good flavor quality. Therefore, the validity of each condition is evaluated by the value of A-B in 4th order: when the value of A-B is 10 or more, +++; 4~9, ++; 2, 3, +; 1;

[Table 1]

result

Regarding the B value, when cultured at 30 ° C and in the range of pH 4.0 to 7.0, it is often 1, suggesting that its sensitivity to pH is low. In addition, it is 1 at a culture temperature of 28 ° C or higher, but it is 2 when it is 25 ° C or lower, and it is estimated that the temperature sensitivity is also low, but it is suggested that the proliferation is slightly lowered at 25 ° C or lower.

On the other hand, regarding the A value, when cultured at 30 ° C, it is 2 in the range of pH 6.0 to 7.0, 3 in the case of pH 5.5, 6 in the case of pH 5.0, and 14 in the pH 4.5, and pH 4. At 0 o'clock, no plant and scent were found during the 14-day culture period. Therefore, it is suggested that its sensitivity to pH is very high. In addition, it is 2 at a culture temperature of 28 ° C or higher, but it is 4 at 25 ° C, and 11 when it is 20 ° C or lower, suggesting that it is also high in temperature sensitivity, and when the temperature is 25 ° C or lower, particularly 20 ° C or lower, the proliferability is lowered.

From the above, it has been found that it is possible to produce a cake having no odor and good quality by adjusting the molded product of the cake at a pH of 5.5 or less regardless of the culture temperature. Further, it is preferable to adjust the radiation bacteria to be difficult to grow when the pH is 5.0 or less. It is better to adjust the radiation bacteria to become more difficult to fertize when the pH is below 4.5. When the pH exceeds 5.5, it is preferable to control the culture temperature to be 25 ° C or lower, since the growth rate of the radiobacteria is suppressed more than the growth rate of the mold, and it is possible to produce a cake having no odor and good quality.

Claims (7)

A method for producing a cake comprising the steps of: (1) forming a shaped product from a non-cooked cereal crushed or powdered material, with water or a vegetable water extract; (2) by causing the microorganism to The molded product is propagated to be matured, and the pH of the molded product is maintained in the range of 2.0 to 5.5 during the ripening period. The method for producing a cake according to the first aspect of the invention is to adjust the pH by causing the molded product to contain an organic acid. The method for producing a cake according to the second aspect of the invention, wherein the organic acid is lactic acid. The method for producing a cake according to the second aspect of the invention, wherein the lactic acid is produced by lactic acid fermentation in the molded product. A method for producing a cake comprising the steps of: (1) forming a shaped product from a non-cooked cereal crushed or powdered material, with water or a vegetable water extract; (2) by causing the microorganism to The molded product is propagated to be cooked, and the pH of the molded product is always more than 5.5 during the ripening period and is aged at a temperature of 10 to 25 °C. A cake prepared by the production method according to any one of claims 1 to 5, wherein the content of the earthy gluten is 7 μg or less per 1 kg of the cake. An alcohol is produced using a cake as claimed in claim 6 of the patent application.