JPH0144311B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing liquefied liquid and solid lees from rice or white rice bran. More specifically, the present invention relates to a method for producing a liquefied liquid and solid lees, which is characterized by liquefying rice or white rice bran using only a thermophilic liquefying enzyme and then separating the solid and liquid. Conventionally, it has been widely practiced to saccharify polished rice for sake brewing by applying a liquefaction enzyme and a saccharifying enzyme, and then add this to sake mash to produce sake. There is also a method of producing sake by applying liquefying enzymes and saccharifying enzymes to white rice bran, scrap rice, broken rice, etc. to remove insoluble matter, and then purifying with ion exchange resin, etc., and adding the resulting saccharified liquid to sake mash. It is publicly known (Japanese Unexamined Patent Application Publication No. 1983-1999)
79088 etc.). The present inventors found that when using only a thermophilic liquefaction enzyme instead of using enzymes in combination with the conventional method, the liquefied liquid obtained has properties suitable for sake production, and on the other hand, the solid lees can also be used as a food raw material. The present invention was completed based on the discovery that it has properties suitable for use as feed, etc. The solute components in the liquefied liquid obtained by the present invention are straight sugar,
It consists of oligosaccharides, soluble dextrins, etc., and the content of amino acids and soluble proteins is lower than when liquefying enzymes and saccharifying enzymes are used together. Proteins and amino acids reduce the flavor and color of sake. Therefore, in order to obtain good quality sake in conventional sake production, it was necessary to use highly polished rice or to remove proteins and amino acids by treatment with an ion exchange resin. However, the liquefied liquid obtained by this method can be added directly to sake mash without purification to produce sake of excellent quality. Furthermore, if old rice is used as a raw material for the saccharification liquid added to sake mash, the sake will have an old rice wine smell and deteriorate in quality. However, when producing sake using the liquefied liquid obtained when old rice is used in the present invention, generation of old rice sake odor can be prevented. Furthermore, the amount of straight sugar in the liquefied liquid obtained by the present invention is less than half of the total sugar. Therefore, the liquefied liquid of the present invention is advantageous for increasing the richness of sake because it can impart an extract component while suppressing the degree of sweetness. Furthermore, the liquefied liquid of the present invention can be used to impart sweetness and richness to foods or seasonings. The solid meal obtained by the present invention has concentrated protein and fiber, and is suitable as a high-protein diet food or feed. Next, the present invention will be explained in more detail. The rice used in the present invention may be new rice, old rice, waste rice, broken rice, etc., regardless of the degree of polishing. Shiranuka is the bran produced by polishing sake-brewing rice. As thermophilic liquefaction enzymes, those with α-amylase activity (units/g enzyme)/protease activity (units/g enzyme) of 5 or more are preferably used, and the commercially available product is α-amylase M-30 [Kyowa Miles ( Co., Ltd.], Spitase XP-317 [Nagase Sangyo Co., Ltd.], Klystase [Daiwa Kasei Co., Ltd.], Amylase AD1 [Amano Pharmaceutical Co., Ltd.]
[manufactured by Daiwa Kasei Co., Ltd.] and Kokugen [manufactured by Daiwa Kasei Co., Ltd.]. The above α-amylase activity and protease activity were determined according to the analytical method prescribed by the National Tax Agency. The amount of thermophilic liquefying enzyme to be used is 0.01-0.01-kg of rice or white bran, assuming that α-amylase M-30 (α-amylase activity: 1.27 million units/g enzyme) is used.
3g is appropriate. The appropriate amount of water to use for 1 kg of rice or white bran is 0.8-10. The liquefaction temperature can be 40-90°C, but 65-80°C is preferable to take advantage of the thermophilic properties of the enzyme. 65−
When liquefying is carried out at 80°C, it is not necessary to steam the fresh rice and white bran prior to liquefaction, but it may be done. In the case of non-steamed rice (including cases in which raw raw materials are used, as well as cases in which steam is blown through to warm the rice), the rice does not become paste-like, and solid-liquid separation by filtration is easy after liquefaction. There is an advantage. 65 again
When liquefying at -80°C, there is no need to lower the pH using chemicals to suppress the growth of bacteria. Under the above conditions, liquefaction is usually completed in 2 hours to 2 days. After liquefaction, the liquefied liquid and solid lees are separated by filtration, centrifugation, etc. Next, examples of the present invention will be shown. Example 1 1 kg each of raw rice or raw white rice bran and warm water 2 containing 0.34 g of α-amylase M-30 were mixed, liquefied at 70°C for 24 hours, and then filtered through a cotton cloth press. Tables 1 and 2 show the results of analyzing the properties of the obtained liquefied liquid and solid lees.

[Table] *1: Quantified by Lane's back titration method *2: Quantified by the National Tax Agency prescribed analysis method

[Table] *4: Quantification Example 2: Soak 1 kg of rice scraps in water, drain, and put in a strainer. Immediately after blowing steam through the rice layer from the bottom, 1570 ml of warm water containing 0.34 g of α-amylase M-30 was added, liquefied at 70-75°C for 20 hours, and then filtered through a cotton cloth press. The results are shown in Tables 3 and 4.

[Table] *5: Quantified using the National Tax Agency prescribed analysis method *6: Quantified using Lane's back titration method

[Table] Example 3 After soaking old polished rice in water, drain it,
Put it in a strainer. Then, immediately after blowing steam through the rice layer from the bottom, α-amylase M-30, 0.34
1,660 ml of hot water containing 70 g was added to the mixture, and the mixture was liquefied at 70-75°C for 20 hours, and then filtered through a cotton cloth press. The results are shown in Tables 5 and 6.

【table】

[Table] Example 4 0.34 g of α-amylase M-30 was added to a mixture of 1 kg of α rice and 2 water, and the mixture was liquefied at 70°C for 24 hours.
Then, it was passed through a cotton cloth press. Results 7th and 8th
Shown in the table.

【table】

[Table] Example 5 After soaking 100 g of low-grade scrap rice (starch value 75.0%) in water, drain it and put it in a strainer. Immediately after blowing steam through the rice layer from the bottom, 152 ml of warm water containing a predetermined amount of various commercially available thermophilic liquefaction enzymes and various commercially available brewing enzymes as a control (optimal temperature 50 to 60°C) was added, and the mixture was heated to 70 to 75°C. The mixture was liquefied for 20 hours and then centrifuged at 4000 rpm for 20 minutes. The results are shown in Table 9.

[Table] Table 9 shows that when a thermophilic liquefaction enzyme is used, the amount of liquid is generally larger (higher yield) and the amount of amino acids is lower than when a non-thermophilic brewing enzyme is used. Example 6 The same procedure as in Example 5 was carried out except that the liquefaction temperature was set at 50-55°C, and the results shown in Table 10 were obtained.

[Table] From Table 10, when using a thermophilic liquefying enzyme, compared to using a non-thermophilic brewing enzyme,
It can be seen that there are few amino acids and the ratio of direct sugar to total sugar is small. Reference example 1 (Sake production test using liquefied liquid) (1) Brewing composition As shown in Table 11.

[Table] (2) Sake mash Kyokai No. 701 yeast was cultured in 10ml of koji extract and used as the mash. (3) Preparation temperature (°C) As shown in Table 12.

【table】 (4) Addition method of liquefied liquid 92ml was added on the 13th day after distillation (the day before the upper tank). (5) Upper tank Day 14 Centrifugation 5000rpm, 10 minutes (6) Analysis results of manufactured sake As shown in Table 13.

[Table] As is clear from Table 13, compared to sake with no additives added to the liquefied liquid produced according to the present invention, the sugar content increases, the sake content returns, the amino acid content decreases, and the sensuality is lower. No off-flavors or tastes due to the addition of the liquefied liquid were observed, and the sake was of excellent quality with a rich, ripe flavor. Therefore, it has become clear that even low-grade raw materials that cannot be used as raw materials for sake can be sufficiently used as part of the raw materials if the liquefied liquid of the present invention is added in the middle of sake mashing.

Claims (1)

[Scope of Claims] 1. Liquefying rice or white rice bran using only a thermophilic liquefaction enzyme with α-amylase activity (units/g enzyme)/protease activity (units/g enzyme) of 5 or more, and then solid-liquid separation. A method for producing liquefied liquid, which consists of several steps. 2. The manufacturing method according to claim 1, which uses uncooked rice or white bran.