JPH0464669B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention involves extracting and removing crude fat, odor components, and bran components by holding raw rice in an atmosphere of pressurized carbon dioxide, and then producing steamed rice through soaking, steaming, and cooling steps. Concerning the distinctive sake manufacturing method. In the traditional sake brewing method, the raw material rice for sake brewing is milled to a polishing ratio of 70 to 75%, in some cases 50%.
It is highly refined up to the point. Focusing on the chemical composition of rice, which is a raw material for sake brewing, we find that it contains excess crude fat, which is generally thought to have a negative effect on sake quality.
It contains crude protein and ash, both of which are present in large amounts in the surface layer of the rice grain, and for this reason these components are currently removed as bran through milling. However, the reduction in the raw material rice utilization rate due to this operation is a major factor in increasing the cost of sake production. On the other hand, koji rice is rice suitable for sake brewing (so-called Shinshiro rice).
The rice is milled and used to a polishing ratio of around 70-75%. Shinpaku rice has a soft texture in the center of the rice grain, so-called shinpaku, and the koji mold is well broken down during the koji making process, making it easy to obtain koji with strong enzyme activity. Shinshiro rice is also highly digestible on its own. Due to the combination of the above two factors, when koji is made using Shinshiro rice and fermentation is carried out, the fermentation of the moromi is strong, resulting in high quality sake and a good rate of conversion to sake. However, Shinpakumai is 20 to 50% more expensive than regular rice, and from a producer's perspective, it is a variety with extremely poor cultivation suitability and low yields, making it impossible to meet the demand from sake brewers. I'm in a situation where I can't. The present invention significantly improves the problems in the conventional sake manufacturing method as described above. As a result of extensive research, the inventors of the present invention attempted to remove the above-mentioned excess components present near the surface layer of rice grains by a method other than the physical operation of milling. , without reducing starch content, including crude fat and bran odor,
It has been discovered that it is possible to effectively remove only the germs, bran, and other components undesirable for sake production that are attached to rice grains. The diagram shows the changes in ingredients due to rice polishing. (Quoted from Jokyo Co., Ltd., 69646 (1974)) The changes in components due to rice milling show that fat and ash content show particularly significant changes, suggesting that it is particularly important to remove these components. By holding raw rice in an atmosphere of pressurized carbon dioxide according to the present invention, crude fat and odor are effectively removed, and in addition, bran, germ, etc. attached to the rice grain surface and scutellum are removed through the fat. It can be easily removed, and therefore, the present invention has the effect of also removing ash. In addition, if there is still a large amount of protein remaining even after the above treatment, the protein can be removed by adding a proteolytic enzyme agent during the soaking process and soaking, thereby further improving the alcohol quality. . That is, the present invention makes it possible to produce high-quality sake by removing excess components present near the surface layer of rice grains without reducing starch content.
This greatly improves the utilization rate of raw rice. In addition, the present inventors have found that by holding the raw rice in an atmosphere of pressurized carbon dioxide, the rice grains are improved to have a structure that is easily penetrated by Aspergillus aspergillus and has excellent digestibility, making it suitable for use as koji rice. I found out. In rice grains, endosperm cells are covered with fat (see Jokyo, 77636 (1982)), which
It prevents koji mold from infiltrating the endosperm cells, and also reduces the water absorption and digestibility of rice grains. In the present invention,
By holding the rice raw material in a pressurized carbon dioxide atmosphere, these fats are removed, and the structure of the rice grains is improved to make it easier for Aspergillus aspergillus to penetrate, while at the same time improving water absorption and digestibility. the result,
The present invention makes it possible to produce high-quality koji even using ordinary rice that does not have shinpaku, shortens soaking time and steaming time, and further improves the dissolution utilization rate of raw rice. . Furthermore, in the present invention, germ, bran, bran odor, etc. adhering to the surface of rice grains are effectively removed through the process of holding the raw rice in an atmosphere of pressurized carbon dioxide, which was not done in the past. The rice washing process is no longer necessary, and the cost of washing a large amount of rice and expensive wastewater treatment can also be reduced. Furthermore, the present invention has the advantage that the storage property of the raw rice is improved because the raw rice is killed by insects, sterilized, and fatty acids are removed by the process of contact-washing the raw rice with pressurized carbon dioxide. Examples are shown below. Example 1 4-1. Test rice Reihou from Saga Prefecture was milled and the rice polishing ratio was 82.5.
% and 75% of each polished rice were obtained. 4-2. Processing Contents 130g of the above polished rice in a 250ml autoclave
and introduce carbon dioxide from the liquefied carbon dioxide container.
After that, the pressure boost pump was operated and the pressure was maintained at 250 bar and the temperature was maintained at 35°C for 1 hour.Then, while the pressure boost pump was operated again, the outlet valve of the autoclave was gradually opened, and while the pressure inside the autoclave was maintained at 250 bar, the CO2 Carbon was flowed at 250N. Thereafter, when the polished rice was taken out and its appearance was observed, it was found that the bran adhering to the body had been washed and removed compared to untreated rice, resulting in rice grains with improved whiteness. Furthermore, when the rice was passed through a mesh sieve, the germ was separated and removed in granular form, and the rice grains had a shape in which the germ-attached portion had been neatly removed. 4-3. Results of analysis of polished rice after treatment Table 1 shows the results of analysis of polished rice after treatment.

[Table] Thus, by applying carbon dioxide treatment, it was possible to significantly remove crude fat, and at the same time, it was also possible to remove the bran odor. 5. Example 2 A small batch test was conducted using the polished rice obtained in Example 1. 5-2. Small batch method Table 2 shows the batch mix. The same koji was used at this time, and the white rice obtained in Example 1 was used for the kakemai.

[Table] Using the above-mentioned ingredients, ingredients were prepared according to the daily order and temperature profile shown in Table 3.

[Table] Sake was obtained by separating the aged moromi into solid and liquid using a refrigerated centrifuge. 5-3. Analysis results of sake The analysis results of sake obtained in 5-2 are shown in Table 4.

[Table] There are no major differences in general analysis values such as alcohol, sake content, acidity, amino acid content, etc. However, iron and coloration levels are significantly reduced by carbon dioxide treatment. This is because the carbon dioxide treatment removes fat from the rice grains, and at the same time removes the germ and bran that were attached to the surface of the rice grains via the fat. 5-4. Sensory test results The sake obtained in 5-2 was subjected to a sensory test by a panel of six people, and the results are shown in Table 5.

[Table] As the results show, the sensory evaluation was significantly improved by carbon dioxide treatment. In particular, when white rice with a milling ratio of 82.5% was treated with carbon dioxide, the sensory evaluation was higher than when using white rice with a milling ratio of 75%. This is the rice polishing ratio of 82.5
This shows that even if coarse white rice with a polishing ratio of around 75% is used, the quality of sake can be improved by carbon dioxide treatment, and it is possible to produce sake of the same level or even higher quality than when using white rice with a polishing ratio of 75%. . Example 3 6-1. Test rice Reihou grown in Saga Prefecture was milled to obtain polished rice with a milling ratio of 90% and 75%. 6-2. Treatment A (hereinafter referred to as carbon dioxide treatment) White rice with a milling ratio of 90% was treated in the same manner as in 4-2. The appearance of the resulting polished rice was similar to that of 4-2, with the bran removed and the whiteness improved. In addition, degermination was sufficiently carried out using mesh sieves. 6-3. Processing B (hereinafter referred to as fermentation processing) Processed polished rice obtained in Processing A was treated with a proteolytic enzyme agent, MBS (manufactured by Amano Pharmaceutical Co., Ltd.) 0.03wt without washing the rice.
% and 0.02 wt% lactic acid at 50°C for 12 hours. 6-4. Small preparation test: After draining the treated rice obtained in Treatment B, it was steamed and allowed to cool as usual, and then used as kakemai for a preparation test.
In addition, white rice that has undergone only treatment A is prepared by soaking, steaming, and cooling without washing, and then white rice with a polishing ratio of 75% and 90% that is not treated at all is washed, soaked, and steamed in the usual manner. Then, it was left to cool and served as kakemai. The preparation method and sake analysis method are as described in Example 2.
It is similar to The same koji was used for each preparation, and the above four types of steamed rice were used only for kakemai. 6-5 Analysis Results of Sake The analysis results of sake obtained in the small brewing test are shown in Table 6. When we look at the rice milling ratio of 90%, the degree of coloration and iron decrease due to carbon dioxide treatment, and are reduced to the same level as the rice polishing ratio of 75%. In addition, aroma components, especially the E/A ratio, increase with carbon dioxide treatment, and further increase with enzyme treatment.
The preparation was over 75%. 6-6. Sensory test results Table 7 shows the results of a sensory test performed by a panel of six people on the above sake. By applying carbon dioxide treatment to coarse white rice with a milling ratio of 90%, the sensory evaluation improves, and by further enzymatic treatment, the evaluation improves even further, and the evaluation is as high as that obtained using white rice with a polishing ratio of 75%. I got it.

【table】

【table】

[Table] Even if coarse white rice with a polishing ratio of around 90% is used, carbon dioxide treatment and enzymatic treatment improve the quality of sake, and it is completely inferior to using white rice with a polishing ratio of 75%. This shows that it is possible to produce high quality sake. Example 4 7-1. Test rice Reihou grown in Saga was milled to obtain polished rice with a polishing ratio of 75%. 7-2. Processing: A. Take 130g of white rice with a milling ratio of 75%, pre-humidify it, place it in a 250ml autoclave, introduce carbon dioxide from a carbon dioxide container,
Pressure increased by pump, pressure 250bar, temperature 60℃ 30
Hold for minutes. After that, carbon dioxide is released,
The pressure was lowered, the white rice was taken out, the rice grains were dried with warm air, and the moisture content of the white rice was adjusted. (b) 130g of white rice was similarly taken and treated with carbon dioxide alone without pre-humidifying it. As a result of the above treatment, (a) the appearance of the treated rice grains was that fine cracks were formed on the surface and the rice grains became cloudy. On the other hand, the polished rice treated in (b) had no change in appearance from before treatment, but the whiteness was improved somewhat. Also, similar to the results of the 4-2 treatment, it was observed that bran removal and germ removal occurred.

[Table] 7-4. Koji making test The polished rice treated as above was made into koji using the standard koji making test method (Jokyo, 74738 (1979)), and the produced koji was used to analyze the enzymatic activity. The following results were obtained by measuring the weight and preparing the material.

[Table] The enzymatic activity was measured according to the National Tax Agency's prescribed analytical method, and the bacterial load was measured according to the method of Okazaki et al. (Japan Society of Agricultural Chemistry, 1981 Conference, Abstracts of Lectures, p. 545). 7-5. Small preparation test Using the koji obtained in the above manner,
A small preparation test was conducted using the method shown in the table. The upper tank was centrifuged to separate solid and liquid using a refrigerated centrifuge to obtain sake. Table 11 shows the results of component analysis and alcoholization rate of the obtained sake, Table 12 shows the measurement results of aroma components, and Table 13 shows the results of the sensory test.

【table】

【table】

【table】

[Table] From the above measurement results, the component analysis results are as follows:
Although there was no significant difference among the samples, the rate of alcoholization was higher when carbon dioxide-treated white rice was used as koji rice than in untreated control rice as well as in rice suitable for sake brewing.
In addition, when focusing on the E/A ratio, which has a particularly large effect on the quality of sake, the aroma components are higher in carbon dioxide-treated rice than in control rice, and the values are equal to or higher than rice suitable for sake brewing. Ta. Next, according to the sensory test results, the carbon dioxide-treated rice was rated higher than the control rice, and was rated the same as or higher than the rice suitable for sake brewing. As mentioned above, as a result of the small-scale preparation test, by applying carbon dioxide treatment to ordinary rice, it was found to be better than untreated control rice as well as rice suitable for sake brewing (Gohyakumangoku).
It has become clear that both alcohol quality and alcohol conversion rate are improved.

[Brief explanation of the drawing]

The drawing is a graph showing changes in components due to milling of white rice.

Claims (1)

[Claims] 1. Crude fat, odor components, and sugar components in the raw rice are extracted and removed by holding the raw rice in an atmosphere of pressurized carbon dioxide, and then the rice is returned to normal pressure and soaked. A sake production method characterized by steaming rice through the steps of , steaming, and cooling. 2. The method for producing sake according to claim 1, characterized in that the obtained steamed rice is used as kakemai. 3. The method for producing sake according to claim 1, characterized in that the obtained steamed rice is used as koji rice. 4. The method for producing sake according to claim 1, wherein the raw rice is soaked by adding a proteolytic enzyme in the soaking step.