JP6803033B2 - How to make sweeteners, breads or baked food ingredients - Google Patents

Description

The present invention relates to a liquor rice flour fermented composition and its use.

Rice can be classified into rice suitable for general cooked rice (general rice) and sake rice for sake brewing. General rice is usually sold and consumed as 90% polished rice by removing the aleurone layer (so-called bran) which occupies 10% of the weight of brown rice. The outer layer of 90% polished rice (also referred to as polished rice or white rice) contains a relatively large amount of protein, but in the case of sake rice, this protein can cause "miscellaneous taste" during sake brewing. Therefore, in order to improve the quality of sake during sake brewing, the outer layer of sake rice is ground and removed as sake rice flour, and only the portion having a higher starch ratio in the central part is taken out. As a result, at least 70%, sometimes less than 50%, of brown rice is milled for sake brewing, and 30% or more is removed. The portion to be removed may have a starch portion that can be used as polished rice, but no effective utilization method has been proposed so far.

Patent Document 1 describes that a sake type obtained by adjusting the pH of a mixture of koji and water, steamed rice, and rice to a predetermined range is used as a bread making improver. Patent Document 2 describes that a liquor obtained by adjusting the temperature of a koji liquid, which is a mixture of frozen koji and hot water, and then mixing with steamed rice and rice, is similarly used as a bread making improver. ing. Patent Document 3 describes that a liquor type obtained by fermenting a mixture containing rice, alcohol, sake lees, and steamed rice is used as a bakery improving agent.

Japanese Unexamined Patent Publication No. 2013-102701 Japanese Unexamined Patent Publication No. 2013-102702 Japanese Unexamined Patent Publication No. 2013-153663

However, the techniques described in Patent Documents 1 to 3 are techniques for providing the use of ordinary edible rice such as glutinous rice. In order to promote the assimilation of rice starch by rice jiuqu, it is premised that steamed rice is used as a fermentation raw material, that is, raw starch is gelatinized by heating rice before fermentation such as cooking rice and porridge. Therefore, these technologies require manufacturing equipment including a heating device, and have problems such as high energy cost.

An object of the present invention is to provide a novel processed product made from sake rice flour, a method for producing the same, and a use thereof.

The present invention provides the following inventions.
[1] A sake rice flour fermentation composition derived from a sake rice raw material containing at least sake rice flour.
[2] The composition according to [1], wherein the sake rice flour is Shiranuka.
[3] A food additive containing the composition according to [1] or [2].
[4] The agent according to [3], which is a sweetener or a baked food improver.
[5] A method for producing a sake rice flour fermentation composition, which comprises fermenting a sake rice raw material containing at least sake rice flour under a temperature condition of 60 ° C. or lower.
[6] A food composition containing the composition according to [1] or [2] or the agent according to [3] or [4].
[7] The food composition according to [6], which is a bread or baked food material.

According to the present invention, there is provided a highly safe fermented liquor rice flour composition which can change the texture and flavor of foods and improve the storage stability by using liquor rice flour as a raw material. According to the present invention, such a liquor rice flour fermentation composition can be easily and inexpensively produced without undergoing gelatinization treatment, and is therefore expected to promote effective utilization of liquor rice flour that has been conventionally discarded. ..

FIG. 1 shows the glucose content of the fermentation composition obtained by enzymatic saccharification. In the figure, circles, squares, and triangles are the results of Example 1 (sake rice flour), Comparative Example 1 (Uruchi rice flour), and Comparative Example 2 (pregelatinized rice flour), respectively. FIG. 2 shows the glucose content of the fermentation composition obtained by koji saccharification. In the figure, circles, squares, triangles, and rhombuses are the results of Example 2 (sake rice flour), Comparative Example 3 (uruchi rice flour), Comparative Example 4 (pregelatinized rice flour), and Comparative Example 5 (pregelatinized glutinous rice flour), respectively. is there. FIG. 3 shows the glucose content of the fermentation composition obtained by room temperature fermentation. In the figure, circles, squares, and triangles are the results of Example 3 (sake rice flour), Comparative Example 6 (Uruchi rice flour), and Comparative Example 7 (pregelatinized rice flour), respectively. FIG. 4 shows the glucose content of the fermentation composition obtained by low temperature fermentation. In the figure, circles, squares, and triangles are the results of Example 4 (sake rice flour), Comparative Example 8 (Uruchi rice flour), and Comparative Example 9 (pregelatinized rice flour), respectively. FIG. 5 is a graph showing the specific volume of bread. From left to right, the results are from Comparative Example 10 (flour bread) and Example 5 (sake rice bread), respectively. FIG. 6 is a graph showing the hardness of bread. From left to right, the results are from Comparative Example 11 (flour bread) and Examples 6 and 7 (sake rice bread), respectively. FIG. 7 is a graph showing the maltose content of bread. From left to right, the results are from Comparative Example 11 (flour bread) and Examples 6 and 7 (sake rice bread), respectively. FIG. 8 is a graph showing the specific volume of bread. From left to right, the results are from Comparative Example 11 (flour bread) and Examples 6 and 7 (sake rice bread), respectively.

(1. Sake rice flour fermented composition)
(1-1. Raw material for sake rice)
The sake rice flour fermentation composition of the present invention is derived from a sake rice raw material. Sake rice (sake brewed rice) may be any rice that is mainly used as a raw material for sake brewing, and its variety, brand, production area, harvest year, and cultivation conditions are not particularly limited. The sake rice raw material preferably contains at least sake rice flour and is sake rice flour. The ingredients other than the sake rice flour that may be contained in the sake rice raw material are not particularly limited as long as they are components that constitute the edible portion of the sake rice.

(1-2. Sake rice flour)
The sake rice flour may be generated by grinding the outer layer of sake rice during the polishing of sake rice. For example, red bran (generated up to a rice polishing ratio of about 90%) and medium bran (rice polishing ratio of about 90%). (Occurs at 80 to 90%), white bran (occurs at a rice polishing ratio of about 60 to 80%), and upper white bran (occurs at a rice polishing ratio of less than about 60%), and white bran is preferable.

The amylose content of sake rice flour is not particularly limited, but is usually higher than that of glutinous rice, for example, 20% or more, 23% or more, 25% or more or 26% or more. The amylose content of sake rice flour can be measured using an amylose / amylopectin measurement kit (AMYLOSE / AMYlopectin ASSAY KIT, Megazyme).

The damaged starch ratio of sake rice flour is usually 30% or more, preferably 35% or more. Sake rice flour is often damaged in starch structure as compared with other rice flours such as glutinous rice flour due to the mechanical action received during brewing. The damaged starch ratio can be measured by an acid dissolution method using 0.25 M hydrochloric acid.

(2. Method for producing sake rice flour fermented composition)
The sake rice flour fermentation composition can be produced by fermentation (saccharification) of the sake rice raw material. Fermentation conditions such as fermentation temperature, fermentation time, and enzymes used are not particularly limited as long as the starch in the sake rice raw material is converted to glucose. It is difficult to specify the preferable fermentation conditions uniformly because they differ depending on various conditions such as the composition of the sake rice raw material and the reaction scale, but an example is as follows. The fermentation temperature is usually 70 ° C. or lower, preferably 60 ° C. or lower, more preferably room temperature (for example, 15 ° C. or higher (preferably 20 ° C. or higher) and / or 35 ° C. or lower (preferably 30 ° C. or lower)) or lower. Is. By performing fermentation at a low temperature, efficient production is possible without the need for special equipment. The lower limit is usually 0 ° C. or higher. It is difficult to unconditionally determine the fermentation time because it depends on other fermentation conditions such as sake rice raw material and temperature conditions, but in the case of room temperature fermentation, it is usually 2 hours or more, preferably 6 hours or more. The upper limit is usually 24 hours or less. Examples of the enzyme used for fermentation include enzymes such as amylase and protease; and microbial cultures such as rice jiuqu. Examples of the rice jiuqu include rice jiuqu derived from aspergillus bacteria such as Aspergillus spp., And rice jiuqu derived from Aspergillus oryzae is preferable.

The sake rice flour fermentation composition of the present invention can be produced by omitting the gelatinization step (heating step), which is an essential step before fermentation when obtaining a fermentation composition of rice other than sake rice. As a result, it is possible to manufacture with low energy and capital investment can be reduced, which is economical. In addition, problems such as generation of lumps and deterioration of dispersibility due to the gelatinization step can be suppressed. When the present inventors observed sake rice bran by SEM, no angular rice starch structure was observed on the surface. From this, the reason why the gelatinization step (heating step) can be omitted is that in sake rice bran, starch is damaged as compared with ordinary rice flour derived from glutinous rice due to the pressure and heat generated during the polishing of sake rice. It is presumed that one of the causes is that the gelatinization-like change has progressed to some extent (starch has been decomposed).

The composition obtained after fermentation may be used as it is as a liquor rice flour fermentation composition, or may be subjected to treatments applied in the production of ordinary processed foods such as filtration, concentration, drying and sterilization.

The composition obtained after the fermentation step is presumed to contain components such as glucose, starch (unglycated), amino acids, and proteins. It is presumed that the sake rice flour fermentation composition has a higher glucose content due to the progress of starch decomposition than the fermentation composition obtained from rice flour other than sake rice flour.

The sake rice flour fermented composition may contain an optional component. The optional component may be any component that can be used in foods, and examples thereof include preservatives, excipients, oxidizing agents, emulsifiers, colorants, thickeners, binders, and flavors. The content of the optional component is not particularly limited.

(3. Food additives and food compositions)
The sake rice flour fermented composition can be used as a food additive. Examples of food additives include sweeteners and baked food improvers. Since the sake rice flour fermented composition exhibits sweetness, it is useful as a sweetener as a substitute for sugar. When used as a sweetener, the sake rice flour fermentation composition may be used as it is, but a step of removing foreign substances containing rice jiuqu (for example, filtration, centrifugation) and a subsequent concentration step (for example, boiling, freeze-drying) (Vacuum freeze-drying, etc.)) It is preferable to use the result product (sweeteners of various shapes such as syrup, powder, granules, pellets, etc.). Further, the sake rice flour fermented composition is preferably used as a raw material for baked foods. As a result, the texture and flavor of the baked food can be improved (more swelled). In addition, since the texture and flavor can be maintained even after a lapse of time after production, changes over time (aging) can be suppressed and storage stability can be improved. It is presumed that the mechanism for promoting swelling is probably because the sake rice flour fermentation composition can promote the decomposition of proteins in wheat flour that is usually used as a raw material for baked foods. Examples of the baked foods that are the targets of the baked food improver include breads, pound cakes, steamed breads, pancakes, and cookies. The baked food improver is preferably a bread making improver. The bread making improver is used by adding it to a bread making material (for example, a mixed powder for bread making, a dough for bread making). The amount of the bread-making improver added to the bread-making material is usually 1% by mass or more, preferably 2% by mass or more, and more preferably 3% by mass as a mass ratio (bakers%) to wheat flour in the bread-making material. % Or more, more preferably 4% by mass or more, and particularly preferably 5% by mass or more. Conditions such as the timing of addition to these foods and the method of addition are not particularly limited, and may be appropriately determined according to the type of food.

The food to which the liquor rice flour fermentation composition is added can obtain effects such as sweetening, texture improvement, flavor improvement, and storage stability improvement.

Example 1 and Comparative Examples 1 and 2 [Production of rice flour fermentation composition using α-amylase]
In a 15 mL tube, sake rice flour (produced in Shintotsukawa-cho, Hokkaido in 2015, amylose content 26.89%, damaged starch rate 39.22%, Shiranuka), α-amylase (from Sigma, Aspergillus Oryzae) solution 105U equivalent, and After adding 7 ml of water and stirring well, the reaction was carried out while shaking in a constant temperature shaker (TOMAS T-12R) at 60 ° C. Sampling was performed 1, 2, 3, 5, and 24 hours after the start of the reaction, and the sugar concentration was measured (Example 1).

Measurements were carried out in the same manner as in Example 1 except that Uruchi rice flour (produced in Shintotsukawa-cho, Hokkaido in 2016, amylose content 17.14%, damaged starch rate 14.40%) was used instead of sake rice flour (Comparative example). 1). Further, the measurement was carried out in the same manner as in Example 1 except that pregelatinized rice flour (commercially available product, damaged starch rate 85.73%) was used instead of sake rice flour (Comparative Example 2).

The results are shown in FIG. As is clear from FIG. 1, saccharification proceeded efficiently in Example 1 as compared with the fermented product of Comparative Example 1, and it was almost the same as that of Comparative Example 2. This means that the sake rice flour fermentation composition contains more glucose than other rice fermentation compositions such as glutinous rice, and by using the sake rice raw material containing sake rice flour, pretreatment such as rice cooking is not performed. Both show that efficient saccharification equivalent to that of the pregelatinized rice flour fermentation composition can be realized.

Example 2 and Comparative Examples 3 to 5 [Production of rice flour fermented composition using rice jiuqu]
To the sake rice flour used in Example 1, 30 g of crushed rice jiuqu (Miyako Koji, Ise Sou Co., Ltd.) and 210 g of water were added, and the reaction was carried out while shaking in a high temperature shaking tank at 60 ° C. Sampling was performed 15 minutes, 30 minutes, 1 hour, 2 hours, 3 hours, 6 hours, and 24 hours after the start of the reaction, and the sugar concentration was measured (Example 2).

Measurements were carried out in the same manner as in Example 2 except that the glutinous rice flour and pregelatinized rice flour used in Comparative Examples 1 and 2 were used instead of the sake rice flour (Comparative Examples 3 and 4). In addition, the measurement was carried out in the same manner as in Example 2 except that rice flour (produced in Shintotsukawa-cho, Hokkaido in 2016, amylose content 1.88%, damaged starch rate 6.92%) was used instead of sake rice flour.

The results are shown in FIG. As is clear from FIG. 2, saccharification proceeded efficiently in Example 1 as compared with the fermented product of Comparative Example 3, which was almost the same as that of Comparative Examples 4 and 5. This means that even in fermentation using rice koji, a liquor rice flour fermentation composition containing more glucose than other rice fermentation compositions such as glutinous rice can be obtained, as in the case of fermentation using α-amylase. It is also shown that by using the sake rice raw material containing sake rice flour, efficient saccharification equivalent to that of the pregelatinized rice flour fermentation composition can be realized without pretreatment such as rice cooking.

Examples 3 to 4 and Comparative Examples 6 to 9 [Production of fermentation composition by normal temperature or low temperature fermentation]
To 25 g of sake rice flour used in Example 1, 25 g of crushed rice jiuqu (Miyako Koji, Ise Sou Co., Ltd.) and 400 g of water were added, and the mixture was allowed to stand in a constant temperature shaking tank at 20 ° C or 5 ° C for reaction. .. Sampling was performed after 0, 0.5, 1, 2, 6 and 18 hours to measure the glucose concentration (Examples 3 and 4).

Measurements were carried out in the same manner as in Example 2 except that the glutinous rice flour and pregelatinized rice flour used in Comparative Examples 1 and 2 were used instead of the sake rice flour (Comparative Examples 6 to 9).

The results of room temperature fermentation and low temperature fermentation are shown in FIGS. 3 and 4. As is clear from FIG. 3, the fermented product of Example 3 contained abundant glucose as compared with the fermented product of Comparative Example 6, and was substantially equivalent to the fermented product of pregelatinized rice flour of Comparative Example 6. As is clear from FIG. 4, the fermented product of Example 4 contained abundant glucose as compared with the fermented product of Comparative Example 8, and was substantially equivalent to the fermented product of pregelatinized rice flour of Comparative Example 9. This indicates that by using a sake rice raw material containing sake rice flour, a fermented product containing abundant glucose can be obtained even by normal temperature or low temperature fermentation.

Example 5 and Comparative Example 10 [Production of bread]
220 g of wheat flour, 17 g of white sugar (sugar), 5 g of salt, 10 g of butter, 2.8 g of dry yeast and 160 g of water were made into bread at a home bakery to obtain wheat flour bread (Comparative Example 10).

To 50 g of sake rice flour used in Example 1, 50 g of rice koji and 300 mL of water were added and allowed to stand in a constant temperature shaking tank at 20 ° C. for 6 hours to ferment to obtain a sake rice flour fermentation composition. Sake rice bread was obtained in the same manner except that 10 g of the obtained fermentation composition was added to the bread-making material of Comparative Example 10 (Example 5).

The specific volume of each bread (bread swelling index) was measured. The specific volume was calculated by dividing the volume measured by the laser volume meter by the weight. The results are shown in FIG. As is clear from FIG. 5, the specific volume of the wheat flour bread of Comparative Example 10 was 4.735, whereas the specific volume of the sake rice bread of Example 5 was as high as 5.09. This indicates that the sake rice flour fermentation composition can improve the swelling of bread and is useful as a food additive such as a bread making improver.

Examples 6 to 7 and Comparative Example 11 [Production of bread]
220 g of wheat flour, 17 g of white sugar (sugar), 5 g of salt, 10 g of butter, 2.8 g of dry yeast and 160 g of water were made into bread at a home bakery to obtain wheat flour bread (Comparative Example 11).

To 50 g of sake rice flour used in Example 1, 50 g of rice koji and 300 mL of water were added and allowed to stand in a constant temperature shaking tank at 20 ° C. for 6 hours to ferment to obtain a sake rice flour fermentation composition. Sake rice bread was obtained in the same manner except that 10 g or 50 g of the obtained fermentation composition was added to the bread-making material of Comparative Example 11 (Examples 6 and 7).

The hardness of each bread (1 day and 3 days after production) and maltose content (during production: index of moist feeling) were measured by the following procedure. The hardness was measured using a physical property measuring machine (tensipressor), and the repulsive stress at a compression rate of 25% was defined as pan hardness. To measure the maltose content, the water extraction of bread was analyzed by ion chromatography, and the maltose content was determined from the area ratio with the standard product having a known concentration. In addition, the specific volume (bread swelling index) was calculated in the same manner as in Example 5.

Bread hardness and maltose content are shown in FIGS. 6 and 7, respectively. As is clear from FIG. 6, the flour bread of Comparative Example 11 had an increase of about 2000 Pa and an increase in hardness after 3 days from that after 1 day, but the sake rice bread of Examples 6 and 7 had about 500 to about 500 to about. The increase was only about 1000 Pa, and the increase in hardness was suppressed (Fig. 6). Further, as compared with the wheat flour bread of Comparative Example 11, the sake rice bread of Examples 5 and 6 contained more maltose and maintained a moist feeling (FIG. 7). Further, the specific volume of the sake rice bread of Examples 6 and 7 was larger than that of the wheat flour bread of Comparative Example 11, and the swelling was good (FIG. 8: unit of specific volume cc / g). These results show that the liquor rice flour fermented composition can suppress the change over time of bread and improve the storage stability, and show that the liquor rice flour fermented composition is useful as a food additive such as a bread making improver. There is.

Example 8 [Manufacturing of sweetener]
(1) Preparation of stock solution 500 mL of water was added to 50 g of crushed rice jiuqu as in Example 2, and the mixture was added to the sake rice flour used in Example 1 and mixed while further adding 1000 mL of water. After mixing, it was left to stand at about 20 ° C. for 6 to 24 hours for fermentation to obtain a stock solution.

(2) Removal of rice jiuqu and impurities The undiluted solution obtained in (1) was filtered to remove the rice jiuqu, and the lower layer was removed by centrifugation (4000 rpm, 5 minutes), and the upper layer was separated and collected.

(3-1) Preparation of syrup The upper layer obtained in (2) was boiled at a boiling temperature for about 30 minutes. The lye generated during boiling was removed at any time. The sugar content of the obtained syrup was measured and found to be 60 degrees.
(3-2) Preparation of Powdered Sweetener When the syrup obtained in (3-1) was vacuum freeze-dried, a powdered sweetener was obtained. Even if the upper layer obtained in (2) is vacuum freeze-dried as it is, a powdery sweetener can be obtained.
These results indicate that the fermented rice flour composition can be used as a sweetener and as a substitute for existing sweeteners such as sugar.

Claims (2)

A sake rice raw material containing sake rice flour having a damaged starch ratio of 30% or more and an amylose content of 20% or more is used for 6 to 24 hours at a temperature condition of 35 ° C. or lower without performing a gelatinization step. saccharified, sweetener obtained brewers rice flour saccharification composition is prepared in a pan or baking foodstuffs, a sweetener, a manufacturing method of bread or baked foodstuff Te. The production method according to claim 1, wherein the sake rice flour is Shiranuka.

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