JP2009055874A

JP2009055874A - Rice-based refreshing beverage and method for producing the same

Info

Publication number: JP2009055874A
Application number: JP2007227610A
Authority: JP
Inventors: Kazuo Toyooka; 一夫豊岡
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-09-03
Filing date: 2007-09-03
Publication date: 2009-03-19

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rice-based refreshing beverage, and to provide a method for producing the same. <P>SOLUTION: The method for producing the rice-based refreshing beverage comprises the following process: 12.6 pts.wt. of water is added to 2 pts.wt. of koji (malted rice) and 1.5 pts.wt. of steamed rice, and the mixture is kept in a 50-60°C thermal insulation chamber for 14 h or longer and brought to a saccharification degree of 18°. The resulting saccharified liquid is filtered, and 600 mL, per 10 L of the filtrate, of fruit juice of about 50 acidity obtained by squeezing plum fruits is added to the filtrate to effect the filtrate at a pH of lower than 4.0 with a titration acidity of 3.0 or higher. The resultant filtrate is compounded with an appropriate amount of common salt followed by conducting a heat treatment at 65°C or higher for 5-15 min. Subsequently, 306 mL, per L of the resultant liquid, of Koporokku (TM) is added to the liquid, and, after the lapse of 24-30 h, the resultant precipitate is filtered off, and the filtrate is then heat-treated at 80-85°C. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は米を主原料として作られる清涼飲料水（ジュース）及びその製造方法に関するものである。 The present invention relates to a soft drink (juice) made from rice as a main raw material and a method for producing the same.

近年、市販されている飲料水の種類は非常に多く、大別すれば硬水、軟水、ミネラルウォーター、海洋深層水、清涼飲料水となる。本発明が対象とする飲料水は清涼飲料水であり、この中には炭酸飲料とジュースが存在している。清涼飲料水とは、アルコール成分を含まない（アルコール分１％未満）飲用の液体物で、味や香りがついている水である。 In recent years, there are many types of drinking water on the market, which can be roughly divided into hard water, soft water, mineral water, deep ocean water, and soft drink. The drinking water targeted by the present invention is a soft drink, in which carbonated drink and juice are present. Soft drinks are drinkable liquids that do not contain an alcohol component (less than 1% alcohol) and have a taste and aroma.

本発明に係る清涼飲料水はその主原料として米を使用するが、米を主原料とした食品はご飯、米菓子、米パンなど数多く知られているが、飲料としては日本酒が代表的である。従って、酒類を除けば米を主原料としている飲料は少なく、ジュース的な飲料としては殆ど存在しない。 The soft drink according to the present invention uses rice as its main ingredient, but many foods such as rice, rice confectionery and rice bread are known as the main ingredient of rice, but sake is a typical beverage. . Therefore, there are few beverages that use rice as the main ingredient except for alcoholic beverages, and there is almost no juice-like beverage.

特開２００５−２７００８４号に係る「米入り混合飲料水」は、ビタミンやミネラル、繊維質を豊富に含むと共に、従来にない独特の風味と味覚を有する健康・美容補助飲料である。
すなわち、白米または玄米、発芽玄米、籾米に、麦類、豆類、コーン等の雑穀類を加えて、炊くか、蒸すか、または焙煎するか、発酵させるかした主原料に対して、果実類や草木花根菜類、野菜類、茶類、魚介類、海草類、藻類、卵類、肉類、乳類、炭酸ソーダー、ドライフーズ食品等の副材料を混入し、これに適量の天然水を添加してミキサーにかけて混合粉砕すると共に、これを抽出・濾過機にて抽出・濾過し、且つ殺菌装置によって殺菌処理して作られる。 “Mixed drinking water containing rice” according to Japanese Patent Application Laid-Open No. 2005-270084 is a health and beauty supplement beverage that has abundant vitamins, minerals, and fibers, and has a unique flavor and taste that have not existed before.
In other words, for rice, brown rice, germinated brown rice, glutinous rice, and other main ingredients that are cooked, steamed, roasted, or fermented with miscellaneous grains such as wheat, beans, corn, etc. And admixed with auxiliary materials such as plants, roots, vegetables, tea, seafood, seaweeds, algae, eggs, meat, milk, soda carbonate, and foods foods, add an appropriate amount of natural water. The mixture is pulverized by a mixer, extracted and filtered by an extractor / filter, and sterilized by a sterilizer.

特開昭６３−２４８３７６号弐係る「ゆず甘酒の製造方法」は、でんぷん質原料を、米麹、あるいは酵素で糖化して、甘酒を製造する工程において、糖化直後の糖化液に、糖化後のＰＨを４．０以下にし得る量のゆず果汁を添加し、７０℃で少なくとも１０分間殺菌される。
従って、この製造方法では、製造直後の甘酒の味及び色調が長期間変化せず、甘酒がゆず特有の高い芳香を有し、しかも甘酒を工業的に容易に生産することが出来る。
特開２００５−２７００８４号に係る「米入り混合飲料水」特開昭６３−２４８３７６号弐係る「ゆず甘酒の製造方法」 Japanese Patent Application Laid-Open No. 63-248376 discloses a method for producing yuzu amazake, in which starch raw materials are saccharified with rice bran or an enzyme to produce amazake, in a saccharified solution immediately after saccharification, Add yuzu juice in an amount that can reduce the pH to 4.0 or less and sterilize at 70 ° C. for at least 10 minutes.
Therefore, in this production method, the taste and color tone of Amazake immediately after production does not change for a long period of time, Amazake has a high aroma peculiar to Yuzu, and Amazake can be easily produced industrially.
"Mixed drinking water containing rice" according to JP-A-2005-270084 “Method for producing yuzu amazake” according to JP-A-63-248376

このように、米を主原料とした飲料は主としてアルコール類が多く、多くの児童や酒を飲むことが出来ない人が健康飲料として利用できるものは極少ない。本発明が解決しようとする課題はこの問題点であり、米を主原料とし、健康増進をもたらし、又防腐剤を使用しないでも腐敗防止が図られる甘すっぱい味の清涼飲料水を提供する。 As described above, beverages made mainly of rice are mainly alcohols, and few children and people who cannot drink alcohol can use them as health beverages. The problem to be solved by the present invention is this problem, and provides a soft and sour-flavored soft drink that uses rice as a main ingredient, promotes health, and prevents spoilage without using a preservative.

本発明に係る清涼飲料水は米を主原料とし、麹と蒸し米に水を加えて保温室に入れ、所定時間保つならば糖化する。これを、温かいうちに圧搾するならば、乳白色のろ液が出来る。このろ液にはアルコール成分は含まれないように、すなわち上記糖分がアルコールに変化しないうちに保温室から取り出して圧搾する。本発明に係る製造方法の大きな特徴である。 The soft drink according to the present invention uses rice as the main raw material, adds water to rice bran and steamed rice, puts it in a storage room, and saccharifies it if kept for a predetermined time. If this is squeezed while warm, a milky white filtrate is produced. The filtrate is taken out from the hot-water storage chamber and squeezed so that the alcohol component is not contained, that is, before the sugar content is changed to alcohol. This is a major feature of the manufacturing method according to the present invention.

そして、このろ液に梅果実を搾った果汁を加え、酸度３．０以上、ｐＨ４．０未満とし、これに適量の食塩を添加して攪拌した後で沈殿させる。すなわちコポロックを入れて所定の時間放置するならば、沈殿物が出来る為にこれをろ過する。この場合、ろ過された液は黄色を呈している。その後、加熱して殺菌されるが、時間が経過すれば薄赤色となる。ここで、上記食塩と共に適量の砂糖を加えることもある。 And the fruit juice which squeezed the plum fruit is added to this filtrate, it is acidified to 3.0 or more and less than pH 4.0, and after adding a suitable quantity of salt and stirring this, it is made to precipitate. That is, if Copolok is put and left for a predetermined time, it is filtered because a precipitate is formed. In this case, the filtered liquid is yellow. After that, it is sterilized by heating, but becomes light red as time elapses. Here, an appropriate amount of sugar may be added together with the salt.

本発明に係る飲料水は米を主成分としているが、アルコール成分を含まない為に清涼飲料水であり、児童や酒を飲むことが出来ない人でも飲むことが出来るジュースである。そして、該清涼飲料水は梅果実を搾った果汁が含まれている為に、梅のクエン酸によって腐敗が防止される。 Although the drinking water based on this invention has rice as a main component, since it does not contain an alcohol component, it is a soft drink, and it is a juice which can be drunk even by a child or a person who cannot drink alcohol. And since this soft drink contains the fruit juice which squeezed the plum fruit, decay is prevented by the citric acid of a plum.

すなわち、昔からの梅干に備わっている効果を有すジュースであり、梅干の嫌いな人にとってもこのジュースは飲み易い。一方、梅果実の果汁を加えて攪拌し、コポロックを入れて放置することで沈殿した液をろ過し、このろ過液を加熱して放置するならばこの清涼飲料水の色が薄赤色に変化する。すなわち、黄色が薄赤色に変化する。従って、品質はこの薄赤色に変化した状態を確認することで保証される。 In other words, it is a juice that has the effect of traditional umeboshi, and it is easy for people who don't like umeboshi to drink. On the other hand, if the fruit juice of plum fruit is added and stirred, the liquid that has been precipitated is filtered by adding copollock and allowed to stand, and the color of the soft drink changes to light red if the filtrate is heated and left to stand. . That is, yellow changes to light red. Therefore, the quality is assured by confirming the state changed to the light red color.

本発明に係る清涼飲料水は一種のジュースであり、多少の酸味を持った甘い飲み物である。ところで、このジュースの作り方は、麹と蒸し米に水を加えて５０℃〜６０℃で１４時間以上保温する。すると糖化するが、しかしアルコール成分は出ないように時間調整がなされる。この場合、麹と蒸し米と水の重量比は２：１．５：１２．６とするが、勿論、上記麹、蒸し米、水の比率は約１割程度の増減は許容される。 The soft drink according to the present invention is a kind of juice, and is a sweet drink with some acidity. By the way, this juice is made by adding water to rice bran and steamed rice and keeping the temperature at 50 to 60 ° C. for 14 hours or more. Then, saccharification occurs, but the time is adjusted so that no alcohol component is produced. In this case, the weight ratio of rice bran, steamed rice and water is 2: 1.5: 12.6, but of course the ratio of the rice bran, steamed rice and water is allowed to increase or decrease by about 10%.

糖化した麹と蒸し米及び水の混合物は、その糖度が１８°前後となり、こ糖化液を保温室から取り出して圧搾する。すなわち、ろ過するならば、乳白色のろ液が得られる。この糖化ろ液に梅果汁を加える。該梅果汁は梅果実を搾ったものであり、その酸度は５０とし、上記ろ液１０リットルに対して６００ミリリットルの割合で混合し、混合した液は酸度３．０以上、ｐＨが４．０未満となる。梅果汁の酸度のバラツキに応じて糖化ろ液に加えられる量は変化するが、最終的に酸度３．０以上、ｐＨ４．０未満となればよい。 The mixture of saccharified koji, steamed rice, and water has a sugar content of around 18 °, and the saccharified solution is taken out of the storage room and squeezed. That is, if it is filtered, a milky white filtrate is obtained. Plum juice is added to this saccharified filtrate. The plum juice is a squeezed plum fruit with an acidity of 50 and mixed at a rate of 600 milliliters with respect to 10 liters of the filtrate. The mixed solution has an acidity of 3.0 or more and a pH of 4.0. Less than. Although the amount added to the saccharified filtrate varies depending on the acidity variation of the plum juice, it is sufficient that the acidity is finally 3.0 or more and less than pH 4.0.

そして、これに砂糖及び食塩を調合し、加熱処理が行われる。この加熱処理の条件は６５℃以上で約１０分間行われる。その後、１リットル当り３０６ミリリットルの割合でコポロックを加えることで沈殿させるが、その為に２４時間〜３０時間放置する。そうすると、乳黄色の液は澄んで底には沈殿物が溜まる。この場合、澄んだ液は黄色に成っている。ここで、上記砂糖は必要に応じて調合され、時には使用しないこともある。 And sugar and salt are prepared to this and heat processing are performed. The heat treatment is performed at 65 ° C. or more for about 10 minutes. Thereafter, it is precipitated by adding Copolok at a rate of 306 milliliters per liter. For that purpose, it is left for 24 to 30 hours. Then, the milky yellow liquid is clear and sediment is accumulated at the bottom. In this case, the clear liquid is yellow. Here, the above-mentioned sugar is blended as necessary, and sometimes it is not used.

その後、殺菌の為に８０℃〜８５℃に加熱し、１日経過すると次第に色が変化し、薄赤色を帯びてくる。品質によっては薄赤色に変化しない場合もあり、変化するものと区別する。薄赤色に変化したものを品質的に満足したものとして出荷される。 Then, it heats at 80 to 85 degreeC for sterilization, and after 1 day, a color changes gradually and it becomes light red. Depending on the quality, it may not change to light red, and it is distinguished from the one that changes. Products that have changed to light red are shipped as satisfying quality.

ところで、梅は一般に凍結して保存され、使用する際に解凍される。該梅は青梅が使用されるが、種を取除いて搾り、絞り粕には０．２〜０．５倍量の水を加える。ただし、黄化梅を使用する際には水を加えないが、上記搾り汁と合わされる。そして、上記麹と蒸し米に水を加えて搾った糖化ろ液に梅果汁を加え、この場合の梅果汁の酸度５０に調整される。 By the way, plums are generally stored frozen and thawed when used. Ome is used as the plum, but the seed is removed and squeezed, and 0.2 to 0.5 times the amount of water is added to the squeezed rice cake. However, when using yellow plum, water is not added, but it is combined with the above juice. And plum juice is added to the saccharified filtrate which added water to the said koji and steamed rice, and is adjusted to the acidity 50 of plum juice in this case.

図１は本発明に係る米を主原料とした清涼飲料水の製造工程を表している。ここで、上記糖化温度は５０℃以上であり、５０℃以下では雑菌が増殖して本発明の清涼飲料水とはならない。又、梅果汁を加えた状態での酸度３．０以上も重要なファクターである。 FIG. 1 shows a process for producing a soft drink made mainly of rice according to the present invention. Here, the saccharification temperature is 50 ° C. or higher, and if the temperature is 50 ° C. or lower, miscellaneous bacteria grow and do not become the soft drink of the present invention. Further, an acidity of 3.0 or more in the state where plum juice is added is also an important factor.

図２は梅果汁の作り方を示し、又図３は本発明の米を主成分とした清涼飲料水の標準的な配合・成分である。
本発明の清涼飲料水は麹と蒸し米に水を加えて搾り出したろ過液は糖化して腐敗し易いが、この糖化ろ過液に梅果汁を加えることで腐敗が防止され、甘すっぱい飲料水となる。しかし、アルコール成分はない為に児童や酒が飲めない人に最適である。 FIG. 2 shows how to make plum juice, and FIG. 3 shows the standard composition and ingredients of soft drinks based on the rice of the present invention.
In the soft drink of the present invention, the filtrate obtained by adding water to rice bran and steamed rice is easily saccharified and rotted. Become. However, since there is no alcohol component, it is ideal for children and people who cannot drink alcohol.

そして、最終工程である加熱殺菌を行って完成した清涼飲料水は、１日ほど経過すると黄色が薄赤色に変化する。この薄赤色の変化によって、清涼飲料水の品質が保証されるために、薄赤色のみを正規の商品として出荷できる。 And the soft drink completed by performing the heat sterilization which is the last process will change yellow to light red, if about one day passes. Since the quality of the soft drink is assured by the change of the light red color, only the light red color can be shipped as a regular product.

本発明に係る清涼飲料水の製造工程。The manufacturing process of the soft drink which concerns on this invention. 梅果汁を作る工程。The process of making plum juice. 本発明の清涼飲料水の標準的な配合・成分。Standard composition and ingredients of the soft drink of the present invention.

Claims

麹と蒸し米に水を加えて５０℃〜６０℃の保温室で１４時間以上保温して糖度１８°前後とし、この糖化液をろ過し、この糖化ろ過液に梅果実を搾った果汁を加えて滴定酸度３．０以上でｐＨ４．０未満とし、そして適量の食塩を調合して６５℃以上で５分〜１５分間加熱処理し、そして、この液にコポロックを入れて２４時間〜３０時間経った後で沈殿物をろ過し、その後、８０℃〜８５℃で加熱処理することを特徴とする米を主成分とする清涼飲料水の製造方法。 Add water to rice bran and steamed rice and incubate for more than 14 hours in a 50 ° C to 60 ° C storage room to obtain a sugar content of around 18 ° C. Filter this saccharified solution, and add the juice of squeezed plum fruit to this saccharified filtrate The titrated acidity is not less than 3.0 and the pH is adjusted to less than 4.0, and an appropriate amount of sodium chloride is prepared and heat-treated at 65 ° C. or more for 5 to 15 minutes. After that, the precipitate is filtered, and then heat-treated at 80 ° C to 85 ° C.

重量比で麹（２）と蒸し米（１．５）に水（１２．６）を加えて５０℃〜６０℃の保温室で１４時間以上保温して糖度１８°とし、この糖化液をろ過し、この糖化ろ過液１０リットル当りに梅果実を搾った酸度５０前後の果汁６００ミリリットルを加えて滴定酸度３．０以上でｐＨ４．０未満とし、そして適量の食塩を調合して６５℃以上で５分〜１５分間加熱処理し、そして、この液１リットル当りにコポロック３０６ミリリットルを入れて２４時間〜３０時間経った後で沈殿物をろ過し、その後、８０℃〜８５℃で加熱処理することを特徴とする米を主成分とする清涼飲料水の製造方法。 Water (12.6) is added to rice bran (2) and steamed rice (1.5) in a weight ratio, and the mixture is kept at a temperature of 50 ° C to 60 ° C for 14 hours or more to obtain a sugar content of 18 °. Then, add 600 milliliters of fruit juice with acidity of around 50 per 10 liters of this saccharified filtrate to a titration acidity of 3.0 or more and a pH of less than 4.0. Heat the mixture for 5 to 15 minutes, add 306 ml of Copolok per liter of this solution, filter the precipitate after 24 to 30 hours, and then heat-treat at 80 to 85 ° C. A method for producing a soft drink mainly comprising rice.

上記食塩と共に適量の砂糖を加えて６５℃以上で５分〜１５分間加熱処理した請求項１、又は請求項２記載の米を主成分とする清涼飲料水の製造方法。 The method for producing a soft drink mainly comprising rice according to claim 1 or 2, wherein an appropriate amount of sugar is added together with the salt and heat-treated at 65 ° C or higher for 5 to 15 minutes.

麹と蒸し米に水を加えて５０℃〜６０℃の温度で所定時間保温することで糖化すると共にろ過したろ液に梅果汁を加えて酸度３．０以上でｐＨ４．０未満とし、これに食塩を調合し、加熱処理後にコポロックを入れて沈殿させた液をろ過し、８０℃〜８５℃で加熱殺菌して放置することで薄赤を帯びたことを特徴とする米を主成分とする清涼飲料水。 By adding water to rice bran and steamed rice and keeping it at a temperature of 50 ° C. to 60 ° C. for a predetermined time, saccharification is performed, and plum juice is added to the filtrate that has been filtered to have an acidity of 3.0 or more and a pH of less than 4.0. The main component is rice characterized by being light reddish by preparing salt, filtering the liquid that has been copollocked after heat treatment and precipitating it, and sterilizing it by heating at 80 ° C to 85 ° C. Soft drink.

上記食塩と共に適量の砂糖を加えた請求項４記載の米を主成分とする清涼飲料水。 The soft drink mainly composed of rice according to claim 4, wherein an appropriate amount of sugar is added together with the salt.