JP2005087188A

JP2005087188A - Method for producing sweet rice-fermented drink

Info

Publication number: JP2005087188A
Application number: JP2003362829A
Authority: JP
Inventors: Senya Yamanaka; 仙也山中
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-02-10
Filing date: 2003-10-23
Publication date: 2005-04-07
Anticipated expiration: 2023-10-23
Also published as: JP4005013B2

Abstract

<P>PROBLEM TO BE SOLVED: To solve such problems that sweet rice-fermented drink prepared by using polished rice as a main raw material does not contribute variously to promotion of health, when compared with sweet rice-fermented drink prepared by using germinated unpolished rice as a main raw material, and the sweet rice-fermented drink prepared by using the germinated unpolished rice which contributes to the promotion of health remains in the mouth and therefore is not easily taken, because epidermis (bran layer) and germinated sprouts are mixed, and an effect on the promotion of health is remarkably decreased, because the swallowed epidermis and germinated sprouts are excreted as they are, and therefore nutrients inherent in the germinated unpolished rice are not absorbed. <P>SOLUTION: A method for producing the sweet rice-fermented drink comprises adding water to a malted preparation of the germinated unpolished rice, allowing the malted preparation to stand in a heat retaining state at about 40-70°C for 3-18 hr, so as to prepare sweet rice-fermented drink, then mashing or crushing the prepared sweet rice-fermented drink, and further filling the mashed or crushed product into a desirable closed receiving member. Thus the sweet rice-fermented drink is easily taken. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

この発明は、発芽玄米を主原料とした甘酒の製造方法に関する。 The present invention relates to a method for producing amazake using germinated brown rice as a main raw material.

従来の甘酒の一般的に知られているのは、酒粕を主原料とした方法で、酒粕を湯で溶いて、砂糖や生姜を加えたものもある（例えば、特許文献１参照）。 Conventionally known sweet sake is a method using sake lees as a main raw material, and there is a method in which sake lees are dissolved in hot water and sugar or ginger is added (for example, see Patent Document 1).

特開平１１−１９６８３０号公報（第２頁）JP 11-196830 A (2nd page)

このような甘酒は、味の方は今ひとつで、もっとも酒粕というものは、日本酒造りで酒を搾った後の搾りかすのため、米の成分のでんぷん質や糖分の割合が少なく、甘い物を造ろうとすることに無理がある。 There is only one taste for such amazake, and the most sake brewer is sake squeezed after squeezing sake in sake brewing, so there are few starch ingredients and sugar ratios in rice ingredients, making sweet things It is impossible to try.

また、一般的な甘酒として作られている甘酒は、御飯（米を炊飯或いは蒸した）に米麹を混ぜ合わせたのち、これに適当な温度の湯を加え、適当な温度（５０〜６０℃）の保温状態で１２〜２４時間おいて、約３倍の湯で薄めたものがある。 Amazake, which is made as a general amazake, is made by mixing rice bran with rice (cooked or steamed rice), then adding hot water at an appropriate temperature to an appropriate temperature (50-60 ° C). ) And kept warm for 12-24 hours, diluted with about 3 times hot water.

このような甘酒は、酒粕ベースの物よりはるかに美味しいものとなり、糖度もあり、消化もよく、滋養飲料として認知されているが、白米を主原料としており発芽や糠層がないので、各種健康の増進に寄与しない。 Such amazake is much more delicious than sake lees based products, has a good sugar content, is easy to digest, and is recognized as a nourishing beverage, but it is made from white rice as the main ingredient and has no germination or cocoon layer. Does not contribute to the improvement of

そこで、健康増進のため、発芽玄米を使用した甘酒を試みた。 Therefore, we tried amazake using germinated brown rice for health promotion.

この甘酒は、発芽玄米に米麹を混ぜ合わせたのち、これに湯を加え、適当な温度の保温状態で１２〜２４時間おいて、約３倍の湯で薄めている。 This amazake is mixed with germinated brown rice and rice bran, then hot water is added thereto, and the mixture is diluted with hot water about 3 times in 12 to 24 hours in a heat-retaining state at an appropriate temperature.

このような甘酒にあっては、発芽玄米の表皮（糠層）や発芽が混入しているので、食べたとき口内に表皮や発芽が残って食べづらい問題が発生した。 In such amazake, the germ (brown layer) and germination of germinated brown rice were mixed, so the problem was that it was difficult to eat because the epidermis and germination remained in the mouth.

表皮や発芽をのみ込むと、そのまま排便されるので、発芽玄米の栄養を完全に吸収することができない。 If the epidermis and germination are swallowed, the stool is defecation as it is, so the nutrients of germinated brown rice cannot be completely absorbed.

そこで、この発明は、発芽玄米米麹を利用して糖化し、発芽玄米の表皮や発芽が口内に残ることなくのみ込むことができ、また発芽玄米の栄養の吸収を良好になるようにすると共に、発芽玄米の麹化が良好に行なうことができるようにした。 Therefore, this invention is saccharified using germinated brown rice rice bran, can be incorporated without leaving the germ and brown rice epidermis and germination remain in the mouth, and to improve the absorption of nutrients of germinated brown rice, The hatching of germinated brown rice can be performed satisfactorily.

上記の課題を解決するために、この発明は、発芽玄米の麹に水を加えて約４０〜７０度の保温状態で３〜１８時間糖化し出来た甘酒をすり潰し或いは破砕して所望の密閉収納部材に充填したことを特徴とする甘酒の製造方法を採用する。 In order to solve the above-described problems, the present invention adds desired water to germinated brown rice bran and crushes or crushes the sweet sake that has been saccharified for 3 to 18 hours at a temperature of about 40 to 70 degrees C. A method for producing amazake, which is characterized by filling the member, is adopted.

また、発芽玄米の麹に水を加えて糖化させ、これをすり潰し或いは破砕したのち、既知の米を主原料として造られた甘酒を適当な量混合して所望の密閉収納部材に充填したことを特徴とする甘酒の製造方法を採用することもある。 In addition, after adding saccharification by adding water to the sprouts of germinating brown rice, mashing or crushing it, mixing an appropriate amount of amazake made from known rice as the main raw material and filling the desired sealed storage member A characteristic method for producing amazake may be employed.

さらに、前記発芽玄米を麹化するに当たり、玄米の胚芽部分を残して精米して、良好な麹化をはかるようにする。 Further, in hatching the germinated brown rice, the rice is polished while leaving the germ part of the brown rice so as to achieve good hatching.

また、発芽玄米を麹化するに当たり、玄米の糠層と胚芽を残して表皮のみを取り去るように精米して、発芽玄米の栄養の吸収をはかる。 In addition, when hatching germinated brown rice, rice grains are polished so that only the epidermis is removed while leaving the straw layer and germ of brown rice, and the nutrients of germinated brown rice are absorbed.

以上のように、この発明の甘酒によれば、発芽玄米の糖化が終った甘酒をすり潰し或いは破砕してあるので、口内に表皮や発芽が残ることなく飲むことができると共に、排便されずに栄養価の高い発芽の吸収（摂取）によって人体に発芽玄米特有の効果を発揮させて健康増進に寄与する。 As described above, according to the amazake of the present invention, the amazake after saccharification of the germinated brown rice is ground or crushed, so that it can be drunk without leaving the epidermis or germination in the mouth, and nutrition can be done without defecation. Absorption (intake) of high-value germination allows the human body to exhibit the effects specific to germinated brown rice and contributes to health promotion.

また、白米を主原料とする甘酒の混入によって著しく風味が増す効果もある。 In addition, there is an effect that the flavor is remarkably increased by the mixing of amazake made mainly of white rice.

さらに、上記甘酒の主原料となる発芽玄米を、胚芽部分を残すように精米するので、散布麹菌による破精まわりがよくなり、良好な甘酒を造ることができる。 Furthermore, since the germinated brown rice, which is the main ingredient of the above-mentioned amazake, is polished so as to leave the germ portion, the scouring effect by sprayed koji mold is improved, and a good amazake can be produced.

また、発芽玄米を麹化するに当たり、玄米の糠層と胚芽を残して表皮のみを取り去るように精米するので、栄養に富む糠層と、ミネラルを含有する発芽とによって著しい健康増進に寄与すると共に、表皮の取り去りによって食べたとき口内に表皮が残った食べづらい問題がなくなる。 In addition, when the germinated brown rice is hatched, the rice is polished so that only the epidermis is removed while leaving the brown rice straw layer and germ, so that it contributes to significant health promotion by the nutrient rich straw layer and germination containing minerals. When eating by removing the epidermis, the problem of hard to eat with the epidermis remaining in the mouth disappears.

この発明の第１の実施の形態では、発芽玄米の麹に水を加えて約４０〜７０度の保温状態で３〜１８時間糖化して甘酒を造る。 In the first embodiment of the present invention, water is added to the germinated brown rice bran and saccharified for 3 to 18 hours at a temperature of about 40 to 70 degrees to make amazake.

上記の発芽玄米の麹は、例えば電気発芽器によって玄米を発芽させると共に、発芽した発芽玄米に麹菌（米麹）を散布して（３０〜５０時間かけて）発芽玄米の麹を造る。 The above germinated brown rice bran is made to germinate brown rice by, for example, an electric germinator, and sprinkle germs (rice bran) on the germinated germinated brown rice (over 30 to 50 hours) to produce germinated brown rice straw.

次に、上記の甘酒をすり潰し或いは破砕する。 Next, the above-mentioned amazake is ground or crushed.

しかして、上記のすり潰し或いは破砕した甘酒を適当な密閉収納部材に充填する。 Then, the above-mentioned ground or crushed amazake is filled into a suitable hermetic housing member.

上記のすり潰しは、例えば固定すり潰し板と回転すり潰し板との間に投入して行ない、上記の破砕はミキサーを用いて行なう。 The above grinding is performed, for example, by inserting between a fixed grinding plate and a rotary grinding plate, and the above crushing is performed using a mixer.

上記の収納部材としては、真空包装の袋や器体の開口に蓋シートを熱接着する（レトルト食品などのように）などの容器を用いる。 As the storage member, a container such as a bag for vacuum packaging or a thermal bonding of a lid sheet to an opening of a container (such as a retort food) is used.

上記のように造った甘酒を飲むと、発芽玄米の表皮や発芽が異和感がなく飲むことができる。 If you drink Amazake made as described above, you can drink germinated brown rice without any discomfort in the epidermis and germination.

この発明の第２の実施形態では、第１の実施形態と同様の方法で造った甘酒（すり潰し或いは破砕した発芽玄米の麹を主原料とした）に従来品の白米を主原料とする甘酒を適当な比率（例えば１：１や２：１など）で混合する。 In the second embodiment of the present invention, an amazake made with the same method as in the first embodiment (mainly made from mashed or crushed germinated brown rice straw) is used as a main ingredient. Mix in an appropriate ratio (for example, 1: 1 or 2: 1).

そして、第１の実施形態と同様の密閉収納部材に充填する。 And it fills in the same hermetic storage member as in the first embodiment.

上記白米を主原料とする甘酒は、既知につき製法の説明を省略する。 Since the above-mentioned white sake is the main ingredient, the description of the manufacturing method is omitted.

すると、発芽玄米の糖化の終った甘酒をすり潰し或いは破砕してあるので、口内に表皮や発芽が残ることなく飲むことができると共に、日本古来の甘酒（白米を主原料とした）の風味がある。 Then, since the saccharified sweet sake of germinated brown rice has been ground or crushed, it can be drunk without leaving an epidermis or germination in the mouth, and there is a flavor of traditional Japanese sweet sake (based on white rice) .

なお、第１及び第２の実施形態に使用する発芽玄米の米は、例えばミネラル肥料の多量要素と微量要素の双方が微妙なバランスで稲の生育に良好な影響を与えて栄養のバランスを崩すことなく、その結果人体に健康増進のすぐれた効果（医学的にも）を発揮する特願２００１−２２５５３６号出願（特開２００３−３８０４７号公報）の稲の生育方法及び発芽玄米を使用した。 In addition, the germinated brown rice used in the first and second embodiments, for example, has a fine balance of both the large and minor elements of mineral fertilizers, which adversely affects the growth of rice and destroys the nutritional balance. As a result, the rice growing method and germinated brown rice of Japanese Patent Application No. 2001-225536 (Japanese Patent Application Laid-Open No. 2003-38047), which exhibits excellent health promotion effects (also medically) on the human body, were used.

この発明の第３の実施形態では、麹化する発芽玄米を、胚芽部分を残して精米する。 In the third embodiment of the present invention, the germinated brown rice to be hatched is polished while leaving the germ portion.

こうして得た発芽玄米を麹化すると麹菌の繁殖が盛んになり良好な発芽玄米麹を得ることができる。 When the germinated brown rice thus obtained is hatched, the breeding of Aspergillus oryzae flourishes and a good germinated brown rice bran can be obtained.

上記発芽玄米の発芽部分と表皮の一部を残した精米方法としては、胚芽精米機による精米及び一般の精米機による精米の際の加圧力を減少（調整）することにより行なうことができる。 As a rice milling method in which the germination part of the germinated brown rice and a part of the epidermis are left, it can be performed by reducing (adjusting) the pressure applied during the rice milling by the germ rice mill and the general rice milling machine.

この発明の第４の実施形態では、麹化する発芽玄米を、糠層と胚芽とを残して、表皮を取り去るように精米する。 In the fourth embodiment of the present invention, germinated brown rice to be hatched is polished so as to remove the epidermis, leaving the cocoon layer and germ.

上記条件を満たす精米は、胚芽精米機による精米及び一般の精米機による精米の際の加圧力を調整することによって行なう。 Rice milling that satisfies the above conditions is carried out by adjusting the pressure applied during rice milling using an embryo rice mill and a general rice milling machine.

すると、麹化した発芽玄米の糠層による富栄養によって、また胚芽のミネラルによって健康増進に寄与すると共に、表皮の取去処理によって食べづらい問題も解消することができる。 Then, it contributes to health promotion by the eutrophication by the cocoon layer of the germinated brown rice that has hatched, and the mineral of the germ, and the problem of being hard to eat can be solved by the removal treatment of the epidermis.

Claims

発芽玄米の麹に水を加えて約４０〜７０度の保温状態で３〜１８時間置いて出来た甘酒をすり潰し或いは破砕して所望の密閉収納部材に充填したことを特徴とする甘酒の製造方法。 A method for producing amazake, characterized by adding water to germinated brown rice bran and crushing or crushing amazake made by keeping it at a temperature of about 40 to 70 ° C. for 3 to 18 hours and filling it into a desired sealed housing member .

発芽玄米の麹に水を加えて発酵させ、これをすり潰し或いは破砕したのち、既知の米を主原料として造られた甘酒を適当な量混合して所望の密閉収納部材に充填したことを特徴とする甘酒の製造方法。 It is characterized by adding water to fermented sprouts of germinated brown rice, mashing or crushing it, mixing an appropriate amount of amazake made from known rice as the main ingredient, and filling it into a desired sealed storage member To make amazake.

前記発芽玄米を麹化するに当たり、玄米の胚芽部分を残して精米したことを特徴とする請求項１又は２に記載の甘酒の製造方法。 3. The method for producing amazake according to claim 1, wherein the germinated brown rice is refined by leaving a germ portion of the brown rice to hatch.

前記発芽玄米を麹化するに当たり、玄米の糠層と胚芽を残して表皮のみを取り去るように精米したことを特徴とする請求項１又は２に記載の甘酒の製造方法。 3. The method for producing amazake according to claim 1, wherein, when the germinated brown rice is hatched, the rice is polished so as to remove only the epidermis while leaving the straw layer and germ of the brown rice.