JPH0528591B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing alcoholic beverages and sweet foods, and more specifically, to a method for producing alcoholic beverages and sweet foods that are flavored, have improved quality, and can also expand the range of raw materials selected. Regarding the law. [Prior Art] Traditionally, processing of raw materials for sake, shochu, and mirin among alcoholic beverages and foods has consisted of polishing, washing, soaking, and steaming of brown rice. Sake, shochu, and mirin brewed using this conventional raw material processing method are popular commercially available products. However, in recent years, products have become more diversified, and there has been a desire for quality products with improved flavor by adding innovation to raw material processing for these sake, shochu, and mirin. Similar requests for quality improvement were also made for amazake. [Problems to be Solved by the Invention] However, in conventional raw material processing steps, it is difficult to obtain diversified alcoholic beverage products with distinctive flavors, for example. Furthermore, there is a problem in that the outer layer of grains contains a larger amount of lipid than the inner layer, but this has a significant effect on quality deterioration such as flavor and storage stability of the product. In view of the above-mentioned conventional technology, the purpose of the present invention is to provide a rich and distinctive flavor, improve quality, expand the selection of raw materials that were previously limited, and easily respond to changes in the main raw materials. The goal is to provide alcoholic beverages and sweet foods that are made possible. [Means for Solving the Problems] To summarize the present invention, the present invention relates to a method for producing alcoholic beverages and sweet foods, which are obtained by saccharifying and/or brewing raw material grains using koji. In a method for producing alcoholic beverages or sweet foods,
Only the raw material grain for hanging is heated with hot air at 200 to 400℃ for a few seconds.
It is characterized by including a step of roasting for 5 minutes. The production of sake consists of raw material processing, preparation, fermentation, upper tank, and purification steps. Additionally, mirin consists of raw material processing, preparation, saccharification, aging, upper tank, and refining processes. The raw material processing mentioned here also includes the koji making process. Furthermore, amazake consists of raw material processing, preparation, and saccharification processes. Examples of grains used as raw materials in the present invention include rice, barley, millet, millet, corn, and corn. In order to solve the problems of the prior art described above, the present inventors have conducted intensive studies and found that, for example, in the production of sake, shochu, and mirin, milled rice, which is a type of raw material grain, is roasted. After soaking and draining,
Both methods include steaming and using the steamed rice as kakemai, or roasting and soaking it, then draining it and using it as kakemai without steaming, both of which have a unique roasted aroma that comes from rice. It has been found that it is possible to obtain products with fragrance. The purpose of this roasting process is to impart a roasted aroma to the resulting product, but the roasting process makes the rice porous, improving its water absorption capacity during soaking, and increasing the rate of gelatinization of starch in the rice during steaming. It also becomes more expensive. Also, because the starch in white rice is gelatinized during the roasting process,
It can be used as kakemai without steaming. Therefore, by using this method, the steaming step can be omitted. Furthermore, a decrease in lipids was observed during the roasting process, and it was found that the rice has suitable conditions as a brewing raw material with low lipid content. This means that roasted rice with low fat content can be obtained even with a low polishing degree, and as a result, alcoholic beverages and sweet foods with improved quality can be obtained. The present invention will be explained in detail below. The present invention imparts the flavor derived from roasting by roasting only the raw material grain for hanging, increasing the gelatinization rate,
The present invention provides a method for producing alcoholic beverages and sweet foods with improved product quality by reducing the lipid content. The alcoholic beverages and sweet foods of the present invention are those obtained by adding a roasting step to the process of saccharifying and/or brewing raw grains using koji, and include, for example, sake, shochu, mirin, amazake, etc. .
In addition, when saccharifying raw material grains using koji, enzymes derived from microorganisms may be used in combination. The results of the examination of roasting conditions are shown below. 1 The material used was regular rice, which was polished to 80% and used in the roasting experiment. 2 Changes in roasting temperature and roasted rice 80% polished rice was treated under hot air from 100°C to 450°C for 1 minute. The resulting relationship between roasting temperature and changes in roasted rice is shown in Table 1.

【table】

[Table] From Table 1, the roasted rice obtained at 250℃ for 1 minute had a roasted aroma but no coloration was observed;
At 1 minute, a roasted aroma and coloring were observed. 3 Changes in Roasting Temperature, Time, and Roasted Rice Next, using the same polished rice, a roasting test was conducted at the temperature and time shown in Table 2 below.

〔Example〕

EXAMPLES The present invention will be explained in more detail below with reference to Examples, but the present invention is not limited to these Examples. Example 1 Using 80% polished urchi rice, heating at 250℃ and 300℃
Roasted for a minute and then soaked/
A prototype of sake was made using steamed rice that had been steamed or soaked/no steaming. The sake brewing composition is shown in Table 3 below.

[Table] Table 4 shows the results of component analysis and sensory testing of the sake obtained through this preparation.

[Table] ○-: Absent, +: Present, Significantly present ○Normal pressure steaming conditions were 100°C and 50 minutes.
As shown in Table 4, compared to sake made using control rice, the sake produced using roasted rice and steamed or non-steamed has a lighter quality sake with a moderate amount of roasted flavor and lower nitrogen content. Ta. Example 2 As in Example 1, 80% polished rice was heated at 250℃ and
Roasting was performed at 300°C for 1 minute. Afterwards, we tried brewing steamed shochu. The ingredients are shown in Table 5.

[Table] ○ Shochu koji mold is used for koji mold.
Fermentation was carried out at 30°C for 13 days. Table 6 shows the analytical values of the moromi on the 13th day.

【table】

[Table] As shown in Table 6, the general ingredients were mostly the same and no significant differences were observed, but sensory-wise, the roasted rice-based moromi had a aroma similar to Houji tea. Next, these three aged mash were distilled in a vacuum pot still, the middle distillate fraction was collected, and a sensory test was conducted. In other words, the taste was evaluated for its lightness, and the aroma was evaluated for the aroma similar to Houji tea.
Table 6 also shows the results of aroma and taste using a 5-point scale (1 point good → 5 points bad). As shown in Table 6, 250% in sensory evaluation.
When using rice roasted at ℃/1 minute and 300℃/1 minute, a new type of aroma was obtained, and the taste was evaluated as being light because it contained fewer ingredients such as fatty acids derived from raw materials. Also, as a conventional technique, there is Japanese Patent Application Laid-Open No. 59-227292, but compared to the shochu prototype made using this method,
The shochu produced by the method of the present invention had a sake-like aroma and a roasted aroma, and clearly different quality was obtained. Example 3 Using 80% polished rice, roasted for 1 minute at 250℃ and 300℃ in the same manner as in Example 1, soaked and pressure steamed (124℃, 20 minutes) to obtain steamed rice. Ta. As a control, ordinary 80% polished waxy steamed rice was prepared in the same manner and aged at 30°C for 30 days. Table 7 shows the recipe for this mirin.

[Table] After ripening, solid-liquid separation is performed to separate mirin and lees.
The results of the ash content analysis and sensory test of mirin are shown in the 8th article.
Shown in the table.

【table】

〔Effect of the invention〕

As described above, by processing only the raw material grain for grain using the roasting method of the present invention, improvements can be seen in the gelatinization rate and lipid content of starch, which are characteristics of the grain as a raw material. In addition, by roasting only the raw materials used for hanging sake, it is possible to make sake and mirin products with characteristics that give them the flavor derived from roasting, so the present invention contributes to the diversification of product quality. This is an extremely useful method for producing alcoholic beverages and sweet foods.

Claims (1)

[Claims] 1. In a method for producing alcoholic beverages or sweet foods obtained by saccharifying and/or brewing raw material grains using koji, only the raw material grains are
A method for producing alcoholic beverages and sweet foods, comprising a step of roasting with hot air at 400°C for several seconds to 5 minutes.