JPS6148911B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing an alcohol-containing seasoning, and particularly to a method for producing an alcohol-containing seasoning using rice flour obtained by crushing rice in the presence of water as a raw material. Mirin, which is made from steamed glutinous rice, is a well-known seasoning that contains alcohol, but recently, as glutinous rice has become more expensive, alcohol-containing seasonings similar to Mirin, which are made from non-glutinous rice, are known. A method for producing seasonings has been proposed (Japanese Patent Application Laid-Open No. 1987-
(Japanese Patent Publication No. 118388, Japanese Patent Publication No. 57-39624) However, all of these methods use rice grains or granular raw material rice obtained by crushing them as steamed rice. The present inventor proposed a method for brewing sake that uses powdered rice as a raw material for brewing sake. (Patent Application No. 142151 of 1981, Patent Application No. 107676 of 1988, and Patent Application No. 107677 of 1988) These sake brewing methods use powdered raw material rice to reduce the amount of rice contained in rice. The utilization rate of starch is greatly improved. However, when dry rice grains are ground into fine particles, the heat generated during the grinding process causes
It is inevitable that the obtained rice flour becomes alpha. However, rice flour with a high degree of alphaness has a high water absorption rate, and when it is dissolved in water, unless it is dissolved in a large amount of water, it will solidify and the viscosity of the solution will become too high, making it difficult to handle. It becomes difficult. For this reason, in the sake brewing method proposed by the present inventor, the total amount of water pumped is increased, or the amount of water pumped in the initial stage is increased. The high water absorption rate of highly alpha-ized rice flour and its high hydration ratio are not necessarily favorable for liquefaction and saccharification of starch. This is because starch liquefaction or saccharification liquid with high sugar concentration cannot be made. The production of conventional alcohol-containing seasonings similar to ajirin requires a starch saccharification solution with a high sugar concentration. The present inventor has discovered that it is possible to create an alcohol-containing seasoning having a taste and aroma similar to ajirin if rice flour, which has not undergone alpha conversion, is used as a raw material, and has thus completed the present invention. be. That is, in the present invention, fine grained rice flour that is not alpha-ized is obtained by pulverizing rice grains in the presence of water. Finely powdered rice flour has a large ratio of surface area to total volume, so it is easily and quickly subjected to enzyme action, so even if it is not sufficiently liquefied, the starch is completely saccharified without aging and can be used as a raw material. This will improve the rate. Therefore, an object of the present invention is to provide a method for producing an alcohol-containing seasoning with high raw material utilization rate. Another object of the present invention is to provide a method for producing an alcohol-containing seasoning from rice other than glutinous rice with high raw material utilization rate. The present invention relates to the production of an alcohol-containing seasoning, which involves mixing steamed rice, koji rice, water, and alcohol, and saccharifying and ripening the steamed rice with enzymes from koji mold in the presence of alcohol. This is a method for producing an alcohol-containing seasoning, characterized in that a gelatinized liquid obtained by liquefying pulverized rice flour with alpha amylase is used as the steamed rice. In the present invention, raw rice is first ground in the presence of water. By pulverizing raw rice in the presence of water, non-alpha rice flour can be produced. Adding alpha-ized rice flour to water to make it into a solution requires a large amount of water, so when this is saccharified, it is difficult to create a saccharified liquid with a high sugar concentration, but it is not alpha-ized. In the case of rice flour, a saccharified liquid with a high sugar concentration can be made. In the present invention, by producing a saccharified liquid with a high sugar concentration, an alcohol-containing seasoning having a taste and aroma similar to Ajirin can be produced from non-glutinous rice. Therefore, the grinding of raw rice in the presence of water in the present invention is preferably carried out in the presence of as little water as possible. For 1 kg of regular raw rice,
Add 0.5-1.1 kg of water (preferably 0.9-1.0 kg of water) and grind. As raw rice, brown rice, regular polished rice, or highly polished rice for sake brewing can be used in the present invention, but raw materials other than highly polished rice for sake brewing may be used. When used, the fat- and protein-rich portion of the raw rice after grinding in the presence of water according to the invention;
That is, it requires purification means to remove fat and protein-rich parts. The particle size of the ground rice flour needs to be of the order of 100 mesh sieve (preferably finer than 145 mesh sieve). When the particle size of rice flour is large, it becomes difficult to completely saccharify the rice flour, the lees ratio of the product increases, and the raw material utilization rate decreases. This finely ground rice flour forms a milky slurry with water. In the present invention, the emulsion-like slurry obtained here is sieved through a sieve finer than 100 mesh (preferably a sieve finer than 145 mesh), and the slurry under the sieve is used as a raw material for producing alcohol-containing seasonings. Make it. When brown rice or regular polished rice is used as the raw material rice in the present invention, the slurry under the sieve is centrifuged. By centrifugation, the emulsion-like slurry is separated into a supernatant and a centrifugation residue, but the centrifugation residue is divided into two layers, with the upper layer containing a lot of fat and protein, and the lower layer containing a lot of fat and protein. Since the part containing a lot of starch (refined rice part) accumulates, the lower refined rice part is taken out and a predetermined amount of water is added to it to reconstitute a milky slurry. In the present invention, a heat-stable alpha-amylase preparation is added to the emulsion-like slurry obtained as described above, and the mixture is heated to the optimal temperature for the alpha-amylase preparation to proceed with liquefaction and saccharification of the starch in the rice flour. The liquefaction and saccharification of starch continues for at least 10 minutes. As the alpha-amylase preparation that can be used in the present invention, any heat-resistant alpha-amylase preparation can be used. In the present invention, the starch liquefied liquid obtained above is used as kakemai, koji rice and alcohol are added to it, fermented and aged at 30 to 50°C for 10 to 20 days, and then filtered and tasted by a conventional method. An alcohol-containing seasoning is produced that has a taste and aroma similar to phosphorus. Next, reference examples and examples of the present invention will be shown, but the present invention is not limited thereto. Reference example: (Production of refined rice by wet method) Brown rice (Nipponbare) is polished to remove only the germ (polishing ratio: 90%). 1 kg of water is added to 1.2 kg of water, and after soaking overnight, it is mixed with a mixer. Manufactured by Mitsubishi Electric Corporation
JM-362 type] for 5 minutes to obtain a milky slurry. After sieving this slurry with a 145 mesh sieve, the slurry under the sieve was put into a centrifuge.
Centrifugation was performed at 5000 r.p.m. for 10 minutes.
By centrifugation, the slurry was separated from the supernatant and the centrifuged residue, but the centrifuged residue was further divided into two layers, with the upper layer containing a lot of fat and protein, and the lower layer containing starch. The part containing a lot of rice (refined rice part) was concentrated. The two layers were taken out separately and dried at a temperature of 50-55°C for 16 hours. Table 1 shows the results of comparing the analytical values of refined rice parts and parts with high fat and protein content with the analytical values of white rice with a milling ratio of 90% as raw material and white rice with a polishing ratio of 73% using conventional methods. Table 2 shows the results of comparing the yield of refined rice with the conventional method with a milling ratio of 73% and the contamination level of wastewater generated when 1000 kg of raw rice is processed with the conventional method with a milling ratio of 73%.
Table 3 shows a comparison of the degree of contamination of wastewater produced when 73% white rice is washed. All analyzes were conducted in accordance with the analysis method commentary prescribed by the National Tax Agency.

[Table] According to Table 1, rice refined by the wet method has a lower crude fat and crude protein content than rice produced by the conventional method. In other words, it can be seen that the degree of purification is high.

[Table] This is the ratio of
According to Table 2, rice refined by the wet method has a higher yield than rice produced by the conventional method, and in particular, the yield of starch is even higher.

[Table] According to Table 3, the load required to purify the wastewater generated from the production of refined rice using the wet process is significantly reduced compared to that of the wastewater generated from the conventional sake brewing process. Example 1 1 kg of white rice (Nipponbare) with a polishing ratio of 73% and 1.2 kg of water
Add 0.5 g of Kokugen [heat-resistant alpha amylase preparation, product name of Daiwa Kasei Co., Ltd.] and soak in water overnight to absorb water thoroughly, and mix with a mixer [JM-362 type made by Mitsubishi Electric Co., Ltd.]. It was ground for 3 minutes to obtain a milky slurry. This slurry was heated in a water bath at 60 to 90°C for 10 minutes to obtain 2.2 kg of a liquefied rice starch liquid. The liquefied liquid thus obtained was made into rice and aged at a temperature of 30° C. for 10 days according to the ingredients shown in Table 4 to obtain an alcohol-containing seasoning. Table 5 shows the analysis results of the product. Example 2 1 kg of purified rice (in terms of polished rice) obtained in the centrifugation of the reference example was mixed with 1.2 kg of water and Kokugen [alpha amylase preparation, product name of Daiwa Kasei Co., Ltd.]
Add 0.5g and stir well, then boil in a hot water bath for 60~90℃.
℃ temperature for 10 minutes to obtain 2.2 kg of liquefied liquid. The liquefied liquid thus obtained was made into rice and aged at a temperature of 30° C. for 10 days according to the ingredients shown in Table 4 to obtain an alcohol-containing seasoning. Table 5 shows the analysis results of the product. In addition, in this preparation, the refined rice portion obtained by centrifugation may be similarly liquefied without drying and used as kakemai. Comparative example: Polished rice with a polishing ratio of 73% is soaked in water overnight, drained, and steamed to obtain steamed rice, which is used as kakemai (kakemai) and aged at a temperature of 30°C for 10 days using the ingredients shown in Table 1 to produce alcohol-containing rice. Got the seasoning. The analysis results of the product are shown in Table 2. The analyzes for Example 1, Example 2, and Comparative Example were all based on the analysis method commentary prescribed by the National Tax Agency.

[Table] This is koji.

[Table] The products of Example 1 and Example 2 of the present invention have no significant difference in sensory or compositional aspects compared to those of the comparative example, but the lees ratio is low and the product yield is high, so the raw material utilization rate is The improvement is remarkable.

Claims (1)

[Claims] 1. Mixing steamed rice, koji rice, water and alcohol,
In the production of alcohol-containing seasonings, which involves saccharification and ripening using enzymes from Aspergillus oryzae in the presence of alcohol, rice grains are crushed in the presence of water and liquefied using the resulting grain alpha-amylase. A method for producing an alcohol-containing seasoning, which comprises using the obtained liquefied drug as steamed rice. 2. The method for producing an alcohol-containing seasoning according to claim 1, wherein the rice flour is in the form of a slurry made by pulverizing rice grains in the presence of water. 3. The method for producing an alcohol-containing seasoning according to claim 1 or 2, wherein the rice grains are brown rice. 4 Claim 1, characterized in that the rice grains are white rice obtained by polishing brown rice to remove only the germ.
A method for producing an alcohol-containing seasoning according to item 1 or 2. 5 Mix steamed rice, koji rice, water and alcohol,
In the production of alcohol-containing seasonings, which consists of saccharifying and ripening steamed rice using the enzymes of Aspergillus oryzae in the presence of alcohol, rice grains are crushed in the presence of water to create a milky slurry, which is centrifuged, The liquefied liquid obtained by separating the refined rice portion containing a lot of fat and protein and the refined rice portion containing a lot of starch, and liquefying the obtained refined rice portion containing a lot of starch using alpha amylase, is steamed. A method for producing an alcohol-containing seasoning, characterized in that it is used as an alcohol-containing seasoning. 6. The method for producing an alcohol-containing seasoning according to claim 5, wherein the rice grains are brown rice. 7 Claim 5, characterized in that the rice grains are white rice obtained by polishing brown rice to remove only the germ.
The method for producing alcohol-containing seasonings described in Section 1.