JP2009225685A - Brewage using adlay as raw material and method for producing the same - Google Patents
Brewage using adlay as raw material and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、ハトムギを原料とした醸造酒及びその製造方法に関する。 The present invention relates to a brewed liquor made from pearl barley and a method for producing the same.
ハトムギは、古くから、利尿、排膿、消炎、鎮痛、滋養にきく漢方薬として知られている。ハトムギはまた、浮腫、皮膚の荒れ、イボ、皮膚の異物を取り去り、肌を美しくする、また身体の疼痛、リュウマチ、神経痛を和らげ、人体の抵抗力を高め、強肝作用を有し、抗癌効果があり、整腸作用があり、強精作用を持つとされている。 Barley has long been known as a traditional Chinese medicine for diuresis, drainage, anti-inflammation, analgesia and nourishment. Barley also removes edema, rough skin, warts, skin foreign bodies, beautifies the skin, relieves body pain, rheumatism, neuralgia, increases human resistance, has strong liver action, and anti-cancer It has an effect, has an intestinal regulating action, and is said to have a strong sexual effect.
ハトムギを原料とした飲食物としてはハトムギ茶が広く知られている。しかし、ハトムギ茶を除いては、ハトムギを原料とする飲食物はあまり知られていない。その中でも、 ハトムギを発酵原料として用いたアルコール飲料としては、ハトムギ焼酎（特許文献１）及びハトムギ発泡酒（特許文献２）が知られている。 As a food and drink made from pearl barley, pearl barley tea is widely known. However, with the exception of pearl barley tea, food and drink made from pearl barley are not well known. Among them, pearl barley shochu (Patent Document 1) and barley happoshu (Patent Document 2) are known as alcoholic beverages using pearl barley as a fermentation raw material.
特許文献１に記載のハトムギ焼酎は、ハトムギを含む複数の原料を発酵させ、次いで蒸留することにより製造されたアルコール飲料である。該ハトムギ焼酎は、発酵した酒を蒸留したものであるため、上記原料であるハトムギ中の効能を持つ成分が焼酎側に移行せず、焼酎滓側に残存している可能性が高い。 The pearl barley shochu described in Patent Document 1 is an alcoholic beverage produced by fermenting and then distilling a plurality of raw materials containing pearl barley. Since the barley shochu is obtained by distilling fermented liquor, there is a high possibility that components having the effect in the barley, which is the raw material, do not move to the shochu side and remain on the shochu side.
特許文献２に記載のハトムギ発泡酒は、ハトムギを原料として発酵させているが、アルコール含有量が４％程度である。 Although the pearl barley described in Patent Document 2 is fermented using pearl barley as a raw material, the alcohol content is about 4%.
ハトムギを含む醸造酒としては、ハトムギの殻を取り除き、ハトムギの実を醸造酒等に加えたよく苡仁酒が知られている。
しかし、ハトムギを原料として発酵して得られた醸造酒についてはこれまでに知られていない。このことについて、本発明者らは、ハトムギを原料として常法に従って醸造酒を製造する場合、ハトムギの独特のえぐい性質により醸造酒の風味が劣るために、これまでにハトムギを原料とする醸造酒が製造されなかったと考えた。 However, brewed liquor obtained by fermenting pearl barley as a raw material has not been known so far. In this regard, when producing brewed liquor according to a conventional method using pearl barley as a raw material, since the flavor of the brewed liquor is inferior due to the peculiar properties of pearl barley, brewed liquor using pearl barley as a raw material so far Thought it was not manufactured.
そこで、本発明においては、ハトムギを発酵原料とする、醸造酒として適したアルコール度数を有し、香気成分を多量に含み、かつ口当たりが良い醸造酒及びその製造方法を提供することを解決すべき課題とした。 Therefore, in the present invention, it should be solved to provide a brewed liquor that uses pearl barley as a fermentation raw material, has an alcohol content suitable as a brewed liquor, contains a large amount of aroma components, and has a good taste, and a method for producing the same. It was an issue.
本発明者らは鋭意研究した結果、ハトムギ粉末を水に加えて加熱・ペースト化し、所定の温度で白麹と酒用酵母を組み合わせて発酵することにより、醸造酒として適したアルコール度数を有し、香気成分を多量に含み、かつ口当たりが良い醸造酒を経済的に効率よく製造することができた。さらに、上記醸造酒は、本来ハトムギが有する生体機能性物質を損なうことなく有効に利用した醸造酒である。本発明は、これらの知見に基づいて完成された発明である。 As a result of diligent research, the inventors of the present invention added pearl barley powder to water to form a heat paste, and fermented with a combination of white birch and liquor yeast at a predetermined temperature, thereby having an alcohol content suitable for brewing sake. Thus, a brewed liquor containing a large amount of aroma components and having a good taste could be produced economically and efficiently. Furthermore, the brewed liquor is a brewed liquor that is effectively used without impairing the biologically functional substances inherent to pearl barley. The present invention has been completed based on these findings.
すなわち本発明によれば、ハトムギを原料として発酵して得られる醸造酒であって、エタノール含有量が１５．０質量％以上、イソアミルアルコール含有量が１００体積百万分率（ｐｐｍ）以上、及びアセトアルデヒド含有量が５００ｐｐｍ以下である、前記醸造酒が提供される。 That is, according to the present invention, a brewed liquor obtained by fermenting pearl barley as a raw material, having an ethanol content of 15.0% by mass or more, an isoamyl alcohol content of 100 volume parts per million (ppm) or more, and The brewed liquor having an acetaldehyde content of 500 ppm or less is provided.
さらに本発明の別の態様として、ハトムギを水に加えて加熱することによりハトムギペーストを得る工程、及び前記ハトムギペーストを冷却し、次いで白麹及び酒用酵母を加えて２８℃以下の温度で発酵させる工程を含む、ハトムギを原料とする醸造酒の製造方法が提供される。 Furthermore, as another aspect of the present invention, a step of obtaining pearl paste by adding pearl barley to water and heating, and then cooling the pearl paste and then adding white birch and liquor yeast and fermentation at a temperature of 28 ° C. or lower A method for producing a brewed liquor using pearl barley as a raw material is provided.
好ましくは、前記酒用酵母が協会７号酒用酵母である。 Preferably, the sake yeast is Association No. 7 sake yeast.
本発明の醸造酒は、香気成分を含んでおり、味が良い。また、活性酸素除去効果がある。さらに、本発明の醸造酒は原料のハトムギの薬効成分はそのまま残存しているので、ハトムギが本来有している人体の抵抗力を高め、強肝作用を有し、抗癌効果、整腸作用があり、活性酸素除去効果があり、抗インフルエンザウイルス活性、ヒト免疫不全ウイルス活性のあることが期待できる。本発明の醸造酒は以上のような効果を有するため、健康飲料として非常に有用である。 The brewed liquor of the present invention contains an aroma component and has a good taste. Also, there is an active oxygen removal effect. Furthermore, since the medicinal component of the raw pearl barley remains as it is in the brewed liquor of the present invention, the resistance of the human body inherent to the pearl barley is increased, it has a strong liver action, an anticancer effect, an intestinal action And has an effect of removing active oxygen, and can be expected to have anti-influenza virus activity and human immunodeficiency virus activity. Since the brewed liquor of the present invention has the effects as described above, it is very useful as a health drink.
本発明の醸造酒は、そのまま、アルコール飲料として食することもできるし、ケーキ等に混合して使用され得る。更に醸造酒は酢酸菌を加えて食用酢にして使用することも可能である。 The brewed liquor of the present invention can be eaten as an alcoholic beverage as it is, or can be used by mixing with a cake or the like. Furthermore, brewed liquor can be used as edible vinegar by adding acetic acid bacteria.
本発明の製造方法によれば、上記した醸造酒を製造することができる。 According to the production method of the present invention, the brewed liquor described above can be produced.
本発明につき以下に詳しく説明する。
本発明の醸造酒は、ハトムギを原料として発酵して得られる醸造酒であって、エタノール含有量が１５．０質量％以上、イソアミルアルコール含有量が１００体積百万分率（ｐｐｍ）以上、及びアセトアルデヒド含有量が５００ｐｐｍ以下である、前記醸造酒である。
The present invention will be described in detail below.
The brewed liquor of the present invention is a brewed liquor obtained by fermenting pearl barley as a raw material, having an ethanol content of 15.0 mass% or more, an isoamyl alcohol content of 100 volume parts per million (ppm) or more, and The brewed liquor having an acetaldehyde content of 500 ppm or less.
本発明では、原料として、ハトムギを使用する。本発明におけるハトムギとは、イネ科の１年草の実で、楕円形の淡い褐色をしている。このハトムギは漢方名を「ヨクイニン」と言い、殻をむいた子実の形がハトの形に似ている。 In the present invention, pearl barley is used as a raw material. The pearl barley in the present invention is an annual grass of the Gramineae and has an oval light brown color. This pearl barley has the Chinese name “Yokuinin”, and the shape of the shelled fruit resembles that of a pigeon.
本明細書にいう「含有量」とは、本発明の醸造酒に含まれる量を意味し、例えば、醸造酒あたりの質量％や体積百万分率（ｐｐｍ）などの濃度で表すことができる。エタノール含有量、イソアミルアルコール含有量及びアセトアルデヒド含有量は実施例に記載の方法により測定することができる。 The “content” in the present specification means the amount contained in the brewed liquor of the present invention, and can be expressed, for example, by a concentration such as mass% per brewed liquor or parts per million by volume (ppm). . The ethanol content, isoamyl alcohol content, and acetaldehyde content can be measured by the methods described in the Examples.
本発明の醸造酒は、エタノール含有量が１５．０質量％以上、イソアミルアルコール含有量が１００体積百万分率（ｐｐｍ）以上、及びアセトアルデヒド含有量が５００ｐｐｍ以下である。本発明の醸造酒は、上記組成であるために、まろやかで、風味が良く、味も日本酒と大差ない。したがって、実施例中の比較例で示した通り、エタノール含有量が１５．０質量％未満、イソアミルアルコール含有量が１００ｐｐｍ未満、及び／又はアセトアルデヒド含有量が５００ｐｐｍ以上である醸造酒は、まろやかさや風味に欠け、日本酒に適さない。 The brewed liquor of the present invention has an ethanol content of 15.0% by mass or more, an isoamyl alcohol content of 100 volume parts per million (ppm) or more, and an acetaldehyde content of 500 ppm or less. Since the brewed liquor of the present invention has the above composition, it is mellow, has a good flavor, and does not differ greatly from Japanese sake. Therefore, as shown in the comparative examples in the examples, the brewed liquor having an ethanol content of less than 15.0% by mass, an isoamyl alcohol content of less than 100 ppm, and / or an acetaldehyde content of 500 ppm or more is mellow and flavored. Is not suitable for sake.
本発明の醸造酒は、好ましくは糖含有量が２０ｍｇ／ｍｌ以上あり、機能的にＤＰＰＨが５００μＭＴｒｏｌｏｘ ｅｑ．以上あることが好ましい。 The brewed liquor of the present invention preferably has a sugar content of 20 mg / ml or more, and has a functional DPPH of 500 μM Trolox eq. It is preferable that there is more.
本発明の製造方法は、ハトムギを水に加えて加熱することによりハトムギペーストを得る工程、及び前記ハトムギペーストを冷却し、次いで白麹及び酒用酵母を加えて２８℃以下の温度で発酵させる工程を含む、ハトムギを原料とする醸造酒の製造方法である。 The production method of the present invention includes a step of obtaining pearl paste by adding pearl barley to water and heating, and a step of cooling the pearl paste and then fermenting at a temperature of 28 ° C. or less by adding birch and liquor yeast. A method for producing brewed liquor made from pearl barley.
本発明の製造方法では、ハトムギを糖化するための糖化剤として、白麹を用いる。白麹はアスペルギルス・ニガー（Aspergillus niger）、アスペルギルス・カワチイ（Aspergillus Kawachii）、アスペルギルス・オリザエ（Aspergillus oryzae）等を含む白麹を用いることが好ましい。これらの微生物はいずれも市販されており、入手が容易である。 In the production method of the present invention, birch is used as a saccharifying agent for saccharifying pearl barley. It is preferable to use a white shark including Aspergillus niger, Aspergillus Kawachii, Aspergillus oryzae and the like. All of these microorganisms are commercially available and are easily available.
本発明の製造方法で用いる酒用酵母とは、清酒等の発酵に使用される酒用酵母であって、例えば財団法人日本醸造協会により頒布されている酒用酵母である協会７号、協会９号等を挙げることができる。これらのうちでは、協会７号として市販されている酒用酵母を用いることが得られる醸造酒の味が香気に富んだになるため好ましい。これらの微生物はいずれも市販されており、入手が容易である。 The liquor yeast used in the production method of the present invention is a liquor yeast used for fermentation of sake and the like, and is a liquor yeast distributed by the Japan Brewing Association, for example, Association 7 and Association 9 And the like. Among these, it is preferable because the taste of brewed liquor obtained by using the sake yeast marketed as Association No. 7 becomes rich in aroma. All of these microorganisms are commercially available and are easily available.
本発明のハトムギを原料とする香気成分を含有する醸造酒の製造方法においては、まず、ハトムギに水を加えた後に加熱し、ペースト状にする。ハトムギをペースト状にするには、好ましくは、ハトムギをまず粉砕し、粉末状にする。粉砕する方法としては、公知の各種の方法を採用することができる。小試的には、ハトムギを石うすで粉砕する方法、ミキサーで粉砕する方法等の方法を挙げることができる。大量に処理する方法としては、ハトムギをそのまま、あるいは凍結させた状態でせん断ミル、ハンマーミル等で、せん断力、あるいは衝撃力で粉砕する装置を用いてハトムギの粉末状物を作製することができる。 In the method for producing brewed liquor containing an aromatic component made from pearl barley of the present invention, first, water is added to pearl barley and then heated to obtain a paste. In order to make the pearl barley into a pasty form, the pearl barley is preferably first pulverized into a powder form. As the pulverization method, various known methods can be employed. As a trial, methods such as a method of pulverizing pearl barley with a stone and a method of pulverizing with a mixer can be exemplified. As a method of processing in large quantities, pearl barley powder can be produced using a device that crushes pearl barley as it is or in a frozen state using a shearing mill, hammer mill, etc., with shearing force or impact force. .
本発明の製造方法における好ましい態様においては、ハトムギの粉末状物に水を添加した後、好ましくは１００℃以上、特に好ましくは１２０℃程度の温度に加熱して、ハトムギのデンプンをα化するとともにペースト状にする。 In a preferred embodiment of the production method of the present invention, after adding water to the pearl powder, it is preferably heated to a temperature of 100 ° C. or higher, particularly preferably about 120 ° C. to gelatinize the pearl starch. Make a paste.
ハトムギペーストを製造するための加熱装置としては、通常の釜、加熱容器でもよいが、できれば、１２０℃程度の加熱が可能な耐圧加熱容器であることが好ましい。 As a heating apparatus for producing pearl barley paste, a normal kettle or a heating container may be used, but if possible, a pressure-resistant heating container capable of heating at about 120 ° C. is preferable.
ハトムギと水との配合比（重量）は、好ましくは、１：２〜２：１、特に好ましくは、１：１．５〜１．５：１の範囲である。 The mixing ratio (weight) of pearl barley and water is preferably in the range of 1: 2 to 2: 1, particularly preferably 1: 1.5 to 1.5: 1.
本発明の製造方法におけるハトムギペーストを冷却し、次いで白麹及び酒用酵母を加えて２８℃以下の温度で発酵させる工程においては、ハトムギを水に加えて加熱することによりハトムギペーストを得る工程で得られたハトムギのペーストに糖化剤としての白麹とアルコール発酵のための酵母を添加する。添加する方法は特別の装置を必要とせず、公知の混合装置、例えば翼付撹拌機反応容器、あるいはスターラー撹拌機を備えた反応容器、ミキサー等を用いることができる。白麹と酵母の混合・撹拌には機械を用いずに手動で行ってもよい。 In the process of cooling the pearl paste in the production method of the present invention and then adding white birch and liquor yeast and fermenting at a temperature of 28 ° C. or lower, the process is to obtain pearl paste by adding pearl barley to water and heating. White strawberry as a saccharifying agent and yeast for alcohol fermentation are added to the obtained barley paste. The addition method does not require a special apparatus, and a known mixing apparatus such as a reaction vessel equipped with a bladed stirrer, a reaction vessel equipped with a stirrer stirrer, a mixer or the like can be used. The mixing and stirring of white birch and yeast may be performed manually without using a machine.
ハトムギペーストと白麹とが合計で１００質量部ある場合、ハトムギペーストが通常９５〜６０質量部、好ましくは９０〜７０質量部であり、白麹が通常５〜４０質量部、好ましくは１０〜３０質量部の範囲である。 When the pearl paste and white birch are 100 parts by mass in total, the pearl paste is usually 95 to 60 parts by mass, preferably 90 to 70 parts by mass, and the white birch is usually 5 to 40 parts by mass, preferably 10 to 30 parts. It is the range of mass parts.
本発明の製造方法の製造方法においては、ハトムギペーストに、白麹と酵母を同時に配合してもよいし、逐次配合してもよい。好ましくは、ハトムギペーストに最初に白麹を配合し、次いでハトムギと白麹との混合物に、酒用酵母を混合する。 In the production method of the production method of the present invention, white birch and yeast may be blended in pearl barley paste simultaneously or sequentially. Preferably, white syrup is first added to the pearl paste, and then liquor yeast is mixed into the mixture of pearl and white birch.
ハトムギペーストと酵母とが合計で１００質量部ある場合、ハトムギペーストが通常９９．５〜９０質量部、好ましくは９９〜９５質量部であり、酵母が通常０．５〜１０質量部、好ましくは１．０〜５質量部の範囲である。 When pearl paste and yeast are in total 100 parts by mass, pearl paste is usually 99.5 to 90 parts by mass, preferably 99 to 95 parts by mass, and yeast is usually 0.5 to 10 parts by mass, preferably 1 The range is from 0 to 5 parts by mass.
酵母は、好ましくは、水に懸濁分散させた状態でハトムギペーストに添加する方がハトムギペースト中に均一に分散しやすいため、好ましい。 Yeast is preferably added to the pearl paste in a state of being suspended and dispersed in water because it can be easily dispersed uniformly in the pearl paste.
上記の製造方法においては、アルコール発酵時の温度を２９℃以上の高温にしないことが好ましい。すなわち、ハトムギペースト、白麹、酒用酵母及び好ましくは水との混合物を２８℃以下、好ましくは１０〜２８℃、特に好ましくは１５℃〜２７℃、なおさらに好ましくは２３〜２７℃の温度範囲で放置し発酵させる。糖化およびアルコール発酵に要する時間は、通常３〜７日間、好ましくは４〜６日間である。 In said manufacturing method, it is preferable not to make the temperature at the time of alcoholic fermentation into the high temperature of 29 degreeC or more. That is, a mixture of pearl paste, white birch, liquor yeast and preferably water is 28 ° C. or less, preferably 10 to 28 ° C., particularly preferably 15 ° C. to 27 ° C., and still more preferably 23 to 27 ° C. Leave to ferment. The time required for saccharification and alcohol fermentation is usually 3 to 7 days, preferably 4 to 6 days.
発酵が終了したのち、発酵残渣をろ過等の方法で除去することにより、本発明の醸造酒を得ることができる。 After the fermentation is completed, the fermentation residue of the present invention can be obtained by removing the fermentation residue by a method such as filtration.
次ぎに実施例を挙げて本発明につき更に詳しく説明するが、本発明はその要旨を超えない限りこれらの実施例になんら制約されない。なお、本発明における醸造酒の成分の含有量、およびその性能は以下の方法で測定した値である。 Next, although an Example is given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these Examples, unless the summary is exceeded. In addition, content of the component of the brewing liquor in this invention, and its performance are the values measured with the following method.
（エタノール含有量：質量％）
醸造酒を、卓上遠心分離機（ＫＵＢＯＴＡ，ＫＮ−７０）にて遠心（３０００ｒｐｍ、５分間）し、得られた醸造酒の上清に対して内部標準物質として１．０質量％に調製したエタノールを４：１の割合で混合する。得られた混合液をマイクロシリンジに２．０μｌ分取し、島津製作所ＧＣ１４ガスクロマトグラフィーを用いて内部標準法による直接注入法にて分析した。ガスクロマトグラフィー条件を以下に示す。
(Ethanol content: mass%)
The brewed liquor was centrifuged (3000 rpm, 5 minutes) in a table top centrifuge (KUBOTA, KN-70), and ethanol prepared to 1.0% by mass as an internal standard with respect to the obtained brewed liquor supernatant Are mixed in a ratio of 4: 1. 2.0 μl of the obtained mixture was dispensed into a microsyringe and analyzed by direct injection using an internal standard method using Shimadzu GC14 gas chromatography. The gas chromatography conditions are shown below.
カラム ： ＰＥＤ−ＨＴ５％
キャリアーガス ： 窒素
カラム温度 ：５５℃―５分、以後５℃／分の速度で１５０℃まで昇温
インジェクション温度： １７０℃
検出温度 ： １７０℃
検出端 ： ＦＩＤ
Column: PED-HT 5%
Carrier gas: Nitrogen Column temperature: 55 ° C-5 minutes, then heated to 150 ° C at a rate of 5 ° C / minute Injection temperature: 170 ° C
Detection temperature: 170 ° C
Detection end: FID
（還元糖量含有量：ｍｇ／ｍｌ）
ソモギ・ネルソン法を用いて測定した。試験管にサンプル０．５ｍｌとソモギ銅試薬（シグマ アルドリッチ ジャパン（株））１ｍｌを入れて撹拌混合し、ビー玉で栓をした後、沸騰浴中にて１０分間湯煎した。湯煎後、５分間流水にて冷却し、ネルソン呈色試薬（シグマ アルドリッチ ジャパン（株））１ｍｌを加え撹拌混合し、室温で３０分間静置した。静置後、脱イオン水５ｍｌを加え、分光光度計にて５２０ｎｍにおける吸収値を測定した。なお、標準物質としてはグルコースを用いた。
(Reducing sugar content: mg / ml)
Measurements were made using the Somogi-Nelson method. In a test tube, 0.5 ml of the sample and 1 ml of Somogi copper reagent (Sigma Aldrich Japan Co., Ltd.) were added, mixed with stirring, capped with a marble, and then bathed in a boiling bath for 10 minutes. After bathing, it was cooled with running water for 5 minutes, 1 ml of Nelson color reagent (Sigma Aldrich Japan Co., Ltd.) was added, mixed with stirring, and allowed to stand at room temperature for 30 minutes. After standing, 5 ml of deionized water was added, and the absorption value at 520 nm was measured with a spectrophotometer. In addition, glucose was used as a standard substance.
（イソアミルアルコール含有量及びアセトアルデヒド含有量：ｐｐｍ）
醸造酒を卓上遠心分離機（ＫＵＢＯＴＡ，ＫＮ−７０）にて遠心（３０００ｒｐｍ、５分間）し、得られた醸造酒の上清に対して内部標準物質として０．２質量％に調製したｎ−アミルアルコールを４：１の割合で混合する。得られた混合液をマイクロシリンジに５．０μｌ分取し、島津製作所ＧＣ１４ガスクロマトグラフィーを用いて内部標準法による直接注入法にて分析した。香気成分、およびアセトアルデヒドの同定は、市販試薬のリテンションタイムとの比較にて行った。ガスクロマトグラフィー条件を以下に示す。
(Isoamyl alcohol content and acetaldehyde content: ppm)
The brewed liquor was centrifuged (3000 rpm, 5 minutes) with a tabletop centrifuge (KUBOTA, KN-70), and the resulting brewed liquor supernatant was adjusted to 0.2% by mass as an internal standard substance. Mix amyl alcohol in a ratio of 4: 1. 5.0 μl of the obtained mixed solution was dispensed into a microsyringe and analyzed by direct injection using an internal standard method using Shimadzu Corporation GC14 gas chromatography. The aroma component and acetaldehyde were identified by comparison with the retention time of commercially available reagents. The gas chromatography conditions are shown below.
カラム ： ＷＡＸ−ＴＣ
キャリアーガス ： 窒素
カラム温度 ：５５℃―５分、以後５℃／分の速度で２００℃まで昇温
インジェクション温度： ２３０℃
検出温度 ： ２３０℃
検出端 ： ＦＩＤ
Column: WAX-TC
Carrier gas: Nitrogen Column temperature: 55 ° C-5 minutes, then heated to 200 ° C at a rate of 5 ° C / minute Injection temperature: 230 ° C
Detection temperature: 230 ° C
Detection end: FID
（ラジカル消去活性：μＭＴｒｏｌｏｘ ｅｑ．）
ラジカル消去能はDPPH（1,1-diphenyl-2-picrylhydrazyl）のラジカルに対する消去能を測定することで評価することができる。 DPPHは安定なラジカルであるが、ラジカル消去物質によって、非ラジカル体に変化する。そこで、ＤＰＰＨが溶液で存在するときの波長５２０ｎｍでの吸収の減少度を分光光度計で測定することにより、ラジカル消去活性を評価した。
(Radical scavenging activity: μMTRolox eq.)
The radical scavenging ability can be evaluated by measuring the scavenging ability of DPPH (1,1-diphenyl-2-picrylhydrazyl) to radicals. DPPH is a stable radical, but is converted to a non-radical form by radical scavengers. Therefore, radical scavenging activity was evaluated by measuring the decrease in absorption at a wavelength of 520 nm when DPPH is present in a solution with a spectrophotometer.
（味の官能試験）
官能試験は成人男女１０名で行った。一応飲める味を３、清酒と同様の最高の味を５、まずくて飲めないのを１として、各サンプルの評価を行った。１０名の評価結果の平均値が４以上を◎、３以上４未満を○、３未満を×として表示した。
(Taste sensory test)
The sensory test was conducted with 10 adult men and women. Each sample was evaluated on the assumption that the taste that can be drunk is 3, the best taste similar to Sake is 5, and the taste that cannot be drunk is 1. The average value of the evaluation results of 10 persons was indicated as 4 or more, ◎, 3 or more and less than 4 as ◯, and less than 3 as x.
（香の官能試験）
官能試験は成人男女１０名で行った。匂いで一応の匂いを３、清酒と同様の最高の匂いを５、鼻につんとくる等まずい匂いを１として、各サンプルの評価を行った。１０名の評価結果の平均値が４以上を◎、３以上４未満を○、３未満を×として表示した。
(Scent sensory test)
The sensory test was conducted with 10 adult men and women. Each sample was evaluated with an odor of 3 for the first time, 5 for the highest odor similar to sake, and 1 for an unpleasant odor, such as sniffing in the nose. The average value of the evaluation results of 10 persons was indicated as 4 or more, ◎, 3 or more and less than 4 as ◯, and less than 3 as x.
（実施例１）
下記材料を用いた
ハトムギ：タイ産ハトムギ（Cix lacryma-jobi var.frumentacea）、（株）ファインより入手
白麹（Aspergillus kawachii）：研究室で製麹
各種酵母：日本醸造協会から入手
Example 1
Barley using the following materials: Thai barley (Cix lacryma-jobi var.frumentacea), obtained from Fine Co., Ltd.
粉末にしたハトムギ４０ｇに脱イオン水５０ｍｌを加え、オートクレーブ（１２１℃―１０分間）にかけた。ハトムギペーストを放冷後、乾燥白麹２０ｇを加え３ｘ１０7セル／ｍｌに調製した協会７号酒用酵母５０ｍｌを加え、更に使用する水の量が１００ｍｌになるよう調整した。次いで発酵管を取り付け２５℃で、５日間発酵を行った。固形分をろ過して除去した後、得られた醸造酒の品質評価を行った。結果を表１に示す。なお、香気、味において、◎は、日本酒と同等の優れた味、香気がある、○は、良質な味、香気がある、×は、不快な味、香気があることを表す。 50 g of deionized water was added to 40 g of powdered pearl barley and subjected to autoclaving (121 ° C. for 10 minutes). After allowing the barley paste to cool, 20 g of dried white lees was added and 50 ml of Association No. 7 sake yeast prepared to 3 × 10 7 cells / ml was added, and the amount of water used was adjusted to 100 ml. Next, a fermentation tube was attached and fermentation was performed at 25 ° C. for 5 days. The solid content was removed by filtration, and then the quality of the obtained brewed liquor was evaluated. The results are shown in Table 1. In addition, in fragrance and taste, ◎ indicates excellent taste and fragrance equivalent to Japanese sake, ◯ indicates good quality taste and fragrance, and × indicates unpleasant taste and fragrance.
実施例１において、使用した酵母を協会７号酒用酵母から、焼酎２号酵母に変える以外は実施例１と同様に行った。結果を表１に示す。 In Example 1, it carried out like Example 1 except having changed the used yeast from the association No. 7 liquor yeast to the shochu No. 2 yeast. The results are shown in Table 1.
実施例１において、使用した酵母を協会７号酒用酵母から、ワイン４号酵母に変える以外は実施例１と同様に行った。結果を表１に示す。ワイン酵母では、味、香気ともまずい醸造酒しか得られなかった。
(比較例２)
実施例１において、発酵温度を２５℃から３０℃に変える以外は実施例１と同様に行った、結果を表２に示す。発酵温度が３０℃では、得られた醸造酒は、アセトアルデヒドが多く、香気が劣っていた。
(Comparative Example 2)
In Example 1, it carried out like Example 1 except changing fermentation temperature from 25 degreeC to 30 degreeC, and the result is shown in Table 2. At the fermentation temperature of 30 ° C., the obtained brewed liquor was rich in acetaldehyde and inferior in fragrance.
(比較例３)
参考例１において、発酵温度を２５℃から３０℃に変える以外は参考例１と同様に行った、結果を表２に示す。
(Comparative Example 3)
Table 2 shows the results obtained in the same manner as in Reference Example 1 except that the fermentation temperature was changed from 25 ° C to 30 ° C in Reference Example 1.
(比較例４)
比較例１において、発酵温度を２５℃から３０℃に変える以外は比較例１と同様に行った、結果を表２に示す。
Table 2 shows the results obtained in the same manner as in Comparative Example 1 except that the fermentation temperature was changed from 25 ° C to 30 ° C in Comparative Example 1.
(比較例５)
実施例１において、白麹を黄麹に変える以外は実施例１と同様に行った、結果を表３に示す。黄麹を用いると、糖化が進まず、エタノール濃度の低い醸造酒しか得られなかった。
(Comparative Example 5)
Table 3 shows the results obtained in the same manner as in Example 1 except that white birch is changed to jaundice. When jaundice was used, saccharification did not proceed and only brewed liquor with a low ethanol concentration was obtained.
参考例１において、白麹を黄麹に変える以外は参考例１と同様に行った、結果を表３に示す。 Table 3 shows the results obtained in the same manner as in Reference Example 1 except that white birch is changed to jaundice in Reference Example 1.
(比較例７)
比較例１において、白麹を黄麹に変える以外は比較例１と同様に行った、結果を表３に示す。
Table 3 shows the results obtained in the same manner as in Comparative Example 1 except that the white glaze was changed to jaundice in Comparative Example 1.
（比較例８）
ハトムギを加熱処理しない以外は、比較例２と同様に行った。結果を表４に示す。加熱処理しないハトムギから得られた醸造酒は、味、香気とも不十分であり、かつＤＰＰＨラジカル消去活性能が低い結果となった。
(Comparative Example 8)
The same procedure as in Comparative Example 2 was performed except that the pearl barley was not heat-treated. The results are shown in Table 4. The brewed liquor obtained from pearl barley that was not heat-treated had insufficient taste and aroma, and had a low DPPH radical scavenging activity.
（比較例９）
ハトムギを加熱処理しない以外は、比較例３と同様に行った。結果を表４に示す。
(Comparative Example 9)
The same procedure as in Comparative Example 3 was performed except that the pearl barley was not heat-treated. The results are shown in Table 4.
（比較例１０）
ハトムギを加熱処理しない以外は、比較例４と同様に行った。結果を表４に示す。
The same procedure as in Comparative Example 4 was performed except that the pearl barley was not heat-treated. The results are shown in Table 4.
（比較例１１）
比較例８において、白麹をグリコミラーゼ製剤ＡＮ−II（新日本工業（株）製、Aspergillus niger起源）に変える以外は比較例８と同様に行った。結果を表５に示す。グリコミラーゼ製剤では糖化が進まず、かつ味、香気とも劣った醸造酒しか得られなかった。
(Comparative Example 11)
In Comparative Example 8, the same procedure as in Comparative Example 8 was performed except that the white candy was changed to a glycomirase preparation AN-II (manufactured by Shin Nippon Kogyo Co., Ltd., Aspergillus niger origin). The results are shown in Table 5. Glycomirase preparations did not progress to saccharification, and only brewed liquor with inferior taste and aroma was obtained.
（比較例１２）
比較例２において、白麹をグリコミラーゼ製剤ＡＮ−IIに変える以外は比較例２と同様に行った。結果を表５に示す。
In Comparative Example 2, the same procedure as in Comparative Example 2 was performed except that white candy was changed to glycomirase preparation AN-II. The results are shown in Table 5.
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Cited By (3)
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|---|---|---|---|---|
| KR101262959B1 (en) | 2010-11-08 | 2013-05-09 | 경기도 | Improvement of drink production method by pre treatment using chinese pearl barley and the drink produced thereby |
| KR20200024187A (en) * | 2018-04-21 | 2020-03-06 | 류형준 | Antiviral agent for treating or alleviating rhinovirus |
| CN113637547A (en) * | 2021-09-15 | 2021-11-12 | 沈阳农业大学 | Coix seed clear wine and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101262959B1 (en) | 2010-11-08 | 2013-05-09 | 경기도 | Improvement of drink production method by pre treatment using chinese pearl barley and the drink produced thereby |
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| CN113637547A (en) * | 2021-09-15 | 2021-11-12 | 沈阳农业大学 | Coix seed clear wine and preparation method thereof |
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