JP4096026B2 - Method for liquefying cereals or potatoes using liquid cocoons - Google Patents
Method for liquefying cereals or potatoes using liquid cocoons Download PDFInfo
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- JP4096026B2 JP4096026B2 JP2007509815A JP2007509815A JP4096026B2 JP 4096026 B2 JP4096026 B2 JP 4096026B2 JP 2007509815 A JP2007509815 A JP 2007509815A JP 2007509815 A JP2007509815 A JP 2007509815A JP 4096026 B2 JP4096026 B2 JP 4096026B2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
- Seasonings (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
本発明は穀類又は芋類の液化方法に関し、詳しくは、穀類又は芋類の液化時に耐熱性α−アミラーゼとともに液体麹を使用することを特徴とする穀類又は芋類の液化方法に関する。 The present invention relates to a method for liquefying cereals or potatoes, and in particular, to a method for liquefying cereals or moss using liquid potatoes together with heat-resistant α-amylase when cereals or potatoes are liquefied.
焼酎や清酒の製造においては、米や麦などの原料は水洗、浸漬、蒸煮、冷却して固形状のままで使用するのが一般的である。一方で工程の簡略化、省力化、自動化を目的として、水洗・蒸煮する代わりに酵素剤を用いて原料を液化して使用する方法も一部で行われている。
しかし、原料を液化する場合は、液化酵素である耐熱性α−アミラーゼ以外にプロテアーゼ剤やセルラーゼ剤、ヘミセルラーゼ剤などを併用しなければならない(特許文献1参照)。これは、液化酵素のみを使用した場合、液化時に急激に粘度上昇が起こり、撹拌やポンプ輸送が困難となるためである。In the production of shochu and sake, it is common to use raw materials such as rice and wheat in a solid state after washing, dipping, steaming and cooling. On the other hand, for the purpose of simplifying the process, saving labor, and automating, a method of liquefying and using a raw material by using an enzyme agent instead of washing and steaming is partly performed.
However, when the raw material is liquefied, a protease agent, a cellulase agent, a hemicellulase agent or the like must be used in combination with the heat-resistant α-amylase which is a liquefying enzyme (see Patent Document 1). This is because when only the liquefied enzyme is used, the viscosity rapidly increases during liquefaction, and stirring and pumping become difficult.
上記のような理由のため、米や麦、蕎麦などの穀類又はサツマイモなどの芋類の液化には、液化酵素である耐熱性α−アミラーゼ剤以外にも複数の酵素剤を併用する必要があり、そのため作業が煩雑になり、また、多量の酵素剤を使用するためコストも高くなってしまう。そこで、より簡便に液化が可能な技術の開発が望まれている。 For the above reasons, it is necessary to use a plurality of enzyme agents in addition to the heat-resistant α-amylase agent, which is a liquefaction enzyme, for liquefaction of cereals such as rice, wheat, buckwheat, or sweet potatoes. For this reason, the operation becomes complicated, and a large amount of the enzyme agent is used, which increases the cost. Therefore, development of a technique that can be more easily liquefied is desired.
かかる状況下において、本発明は、焼酎や清酒等の製造に用いる原料の穀類又は芋類を液化するにあたり、液化酵素以外の酵素剤を併用せずに液化する方法を提供することを目的とする。 Under such circumstances, an object of the present invention is to provide a method for liquefaction without using an enzyme agent other than a liquefaction enzyme in liquefying cereals or straws as raw materials used in the production of shochu or sake. .
本発明者らは、上記課題を解決すべく検討した結果、液化酵素である耐熱性α−アミラーゼとともに液体麹を用いた新規な液化方法を開発することに成功した。この方法によれば、液体麹中に含まれる液化酵素以外の酵素(プロテアーゼやセルラーゼなど)の多様な酵素活性を効果的に利用することで、液化酵素以外の酵素剤を併用せずとも、粘度上昇のない流動性に優れた液化液を得ることができる。
この方法は、従来の複数の酵素剤を併用する方法に比べ、作業性が改善され、またコスト面でも大きなメリットがある。これらの知見に基づいて、本発明は完成された。As a result of studies to solve the above-mentioned problems, the present inventors have succeeded in developing a novel liquefaction method using a liquid koji together with a thermostable α-amylase which is a liquefying enzyme. According to this method, it is possible to effectively use various enzyme activities of enzymes (proteases, cellulases, etc.) other than liquefaction enzymes contained in liquid soot, without using an enzyme agent other than liquefaction enzymes in combination. It is possible to obtain a liquefied liquid excellent in fluidity without rising.
This method has improved workability and a great merit in terms of cost compared to a conventional method using a plurality of enzyme agents in combination. Based on these findings, the present invention has been completed.
すなわち、請求項1に係る本発明は、麦、米、小麦、蕎麦、ヒエ、アワ、コウリャンおよびトウモロコシから選ばれる穀物を液化するにあたり、耐熱性α−アミラーゼと液体麹を使用すること、及び、液体麹が、未精白から精白度95%以上の麦、米、小麦、蕎麦、ヒエ、アワ、コウリャンおよびトウモロコシから選ばれる穀物を含む液体培地に、白麹菌、黒麹菌および黄麹菌から選ばれる麹菌を接種し、培養して得られたものであることを特徴とする穀物の液化方法である。
次に、請求項2に係る本発明は、液体麹の使用量が、穀物に対して10〜300%(vol/w)である請求項1に記載の液化方法である。
That is, the present invention according to
Next , this invention which concerns on
請求項3に係る本発明は、請求項1又は2に記載の方法で液化液を得、該液化液を掛け原料として焼酎又は清酒を製造する方法である。
請求項4に係る本発明は、請求項1又は2に記載の方法を用いる糖又は糖液の製造方法である。
請求項5に係る本発明は、請求項4に記載の方法で糖又は糖液を得、該糖又は糖液を用いて食品を製造する方法である。
The present invention according to
The present invention according to
The present invention according to
本発明によれば、焼酎や清酒の製造に用いる穀類や芋類などを液化するにあたり、耐熱性α−アミラーゼとともに液体麹を用いることにより、流動性に優れた液化液を得ることができる。
そのため、従来のように、液化酵素以外の酵素剤を使用する必要がなく、作業性の改善とコストの低減を図ることができる。According to the present invention, a liquefied liquid excellent in fluidity can be obtained by using a liquid koji together with a heat-resistant α-amylase in liquefying cereals and koji used for the production of shochu and sake.
Therefore, unlike the prior art, it is not necessary to use an enzyme agent other than the liquefying enzyme, and workability can be improved and costs can be reduced.
以下、本発明を詳細に説明する。
本発明において、液化の対象である穀類や芋類としては、大麦、米、小麦、蕎麦、ヒエ、アワ、コウリャン、トウモロコシなどの穀類、サツマイモなどの芋類を挙げることができる。Hereinafter, the present invention will be described in detail.
In the present invention, examples of cereals and moss to be liquefied include cereals such as barley, rice, wheat, buckwheat, barnyard millet, millet, cucumber and corn, and potatoes such as sweet potato.
耐熱性α−アミラーゼ剤は、市販品を使用する。次に、該耐熱性α−アミラーゼ剤と組み合わせて用いる液体麹について説明する。
液体麹は、原料の穀類などを水と混合して液体培地を調製し、これに麹菌を接種して培養することにより得られる。
原料としては、大麦、米、小麦、蕎麦、ヒエ、アワ、コウリャン、トウモロコシなどの穀類やサツマイモなどの芋類を用いることができる。これらの原料は、未精白、すなわち未加工のものや、少なくとも穀皮や外皮が表面に残されている程度に加工されたものが好適に用いられる。A commercially available product is used as the thermostable α-amylase agent. Next, the liquid soot used in combination with the heat-resistant α-amylase agent will be described.
The liquid koji is obtained by mixing a raw material cereal and the like with water to prepare a liquid medium, inoculating this with koji mold and culturing.
As raw materials, grains such as barley, rice, wheat, buckwheat, millet, millet, cucumber, and corn, and potatoes such as sweet potato can be used. These raw materials are preferably used unfinished, that is, unprocessed, or processed to such an extent that at least the husk and hull remain on the surface.
液体培地の調製に際し、原料の穀類や芋類の配合割合は、麹菌の培養中にグルコアミラーゼ、プロテアーゼ、セルラーゼなどの酵素が生成、蓄積される程度となるように調製される。例えば、大麦を原料とした場合は、水に対して玄麦を1〜20%(w/vol)添加した液体培地に調製される。なお、原料の配合割合については、玄麦が未精白の大麦であれば、8〜10%(w/vol)が好ましく、95%精白(表層部の穀皮等を5%削り取ったもの)であれば、1〜4%(w/vol)が好ましい。
その他の原料を使用する場合も、同様に配合割合が1〜20%(w/vol)となるように添加すればよいが、原料の種類や、使用する原料の精白度、麹菌の種類などを考慮して適切な配合割合を決定すればよい。In the preparation of the liquid medium, the mixing ratio of the raw cereals and potatoes is adjusted so that enzymes such as glucoamylase, protease, and cellulase are generated and accumulated during the cultivation of Aspergillus. For example, when barley is used as a raw material, it is prepared in a liquid medium containing 1 to 20% (w / vol) of brown barley with respect to water. In addition, about the mixture ratio of a raw material, if unpolished barley is unpolished barley, 8 to 10% (w / vol) is preferable and it may be 95% refined (5% of the skin of the surface layer etc.). 1 to 4% (w / vol) is preferable.
Similarly, when using other raw materials, it may be added so that the blending ratio is 1 to 20% (w / vol). However, the type of raw material, the degree of whitening of the raw material used, the type of koji mold, etc. What is necessary is just to determine a suitable mixture ratio in consideration.
原料に含まれるでん粉は、培養前にあらかじめ糊化しておいてもよい。でん粉の糊化については特に限定はなく、蒸きょう法、焙炒法などの常法に従って行なえばよい。後述する液体培地の殺菌工程において、高温高圧滅菌等によりでん粉の糊化温度以上に加熱する場合は、この処理によりでん粉の糊化も同時に行なわれる。 The starch contained in the raw material may be gelatinized before culturing. Starch gelatinization is not particularly limited, and may be performed according to a conventional method such as a steaming method or a roasting method. In the sterilization step of the liquid medium described later, when the starch is heated to a starch gelatinization temperature or higher by high-temperature high-pressure sterilization or the like, the starch gelatinization is simultaneously performed by this treatment.
液体培地には、前述の原料の他に、栄養源として有機物、無機塩等を適宜添加するのが好ましい。これらの添加物は、麹菌の培養に一般に使用されているものであれば特に限定はないが、有機物としては米糠、小麦麩、コーンスティープリカー、大豆粕、脱脂大豆などを、無機塩としてはアンモニウム塩、硝酸塩、カリウム塩、酸性リン酸塩、カルシウム塩、マグネシウム塩などの水溶性の化合物を挙げることができる。特に、硝酸カリウムと酸性リン酸塩の組み合わせが好ましい。これら有機物と無機塩は、2種類以上のものを組み合わせて同時に使用してもよい。また、これらの添加量は麹菌の増殖を促進する程度であれば特に限定はないが、有機物としては0.1〜5.0%(w/vol)程度、無機塩としては0.1〜1.0%(w/vol)程度添加するのが好ましい。
このようにして得られる麹菌の液体培地は、必要に応じて滅菌処理を行なってもよく、処理方法には特に限定はない。1例として、高温高圧滅菌法を挙げることができ、121℃で15分間行なえばよい。In addition to the above-mentioned raw materials, it is preferable to add organic substances, inorganic salts and the like as nutrient sources to the liquid medium as appropriate. These additives are not particularly limited as long as they are generally used for culturing koji mold, but organic substances include rice bran, wheat straw, corn steep liquor, soybean meal, defatted soybean, etc., and inorganic salts such as ammonium. Examples thereof include water-soluble compounds such as salts, nitrates, potassium salts, acidic phosphates, calcium salts, and magnesium salts. In particular, a combination of potassium nitrate and acidic phosphate is preferable. These organic substances and inorganic salts may be used in combination of two or more. Further, the amount of addition is not particularly limited as long as it promotes the growth of Aspergillus, but it is about 0.1 to 5.0% (w / vol) as an organic substance and 0.1 to 1 as an inorganic salt. It is preferable to add about 0.0% (w / vol).
The liquid medium of Aspergillus thus obtained may be sterilized as necessary, and the treatment method is not particularly limited. As an example, a high-temperature and high-pressure sterilization method can be mentioned, which may be performed at 121 ° C. for 15 minutes.
滅菌した液体培地を培養に適した温度まで冷却後、麹菌を該液体培地に接種する。本発明で用いる麹菌は、前記したように、グルコアミラーゼ、プロテアーゼ、セルラーゼなどの酵素生産能を有する麹菌であり、例えば、アスペルギルス・カワチ(Aspergillus kawachii)等に代表される白麹菌、アスペルギルス・アワモリ(Aspergillus awamori)、アスペルギルス・ニガー(Aspergillus niger)等に代表される黒麹菌、アスペルギルス・オリーゼ(Aspergillus oryzae)やアスペルギルス・ソーヤ(Aspergillus sojae)等に代表される黄麹菌等が挙げられる。また、培地に接種する麹菌の形態は任意であり、胞子又は菌糸を用いることができる。 The sterilized liquid medium is cooled to a temperature suitable for culture, and then the koji mold is inoculated into the liquid medium. As described above, the koji mold used in the present invention is a koji mold having an ability to produce enzymes such as glucoamylase, protease, and cellulase. For example, white koji molds such as Aspergillus kawachii, Aspergillus awamori ( Aspergillus awamori), Aspergillus niger, Aspergillus niger, Aspergillus oryzae, Aspergillus sojae, Aspergillus sojae, and the like. Moreover, the form of the koji mold inoculated into the medium is arbitrary, and spores or hyphae can be used.
これらの麹菌は、1種類の菌株による培養、又は同種もしくは異種の2種類以上の菌株による混合培養のどちらでも用いることができる。これらは胞子又は前培養により得られた菌糸のどちらの形態のものを用いても問題はないが、菌糸を用いる方が対数増殖期に要する時間が短くなるので好ましい。麹菌の液体培地への接種量には特に制限はないが、液体培地1ml当たり、胞子であれば1×104〜1×106個程度、菌糸であれば前培養液を0.1〜10%程度接種することが好ましい。These koji molds can be used either by culturing with one kind of strain or by mixed culturing with two or more kinds of the same or different kinds of strains. There is no problem whether these are used in the form of spores or mycelia obtained by preculture, but it is preferable to use mycelia because the time required for the logarithmic growth phase is shortened. There is no particular limitation on the amount of koji mold inoculated into the liquid medium, but about 1 × 10 4 to 1 × 10 6 spores per 1 ml of the liquid medium, and 0.1 to 10 of the preculture solution for mycelia. It is preferable to inoculate about 1%.
麹菌の培養温度は、生育に影響を及ぼさない限り特に限定されないが、好ましくは25〜45℃、より好ましくは30〜40℃で行なうのがよい。培養温度が低いと、麹菌の増殖が遅くなるため、雑菌による汚染が起き易くなる。培養時間は、24〜72時間が適当である。培養装置は、液体培養を行なうことができるものであればよいが、麹菌は好気培養を行なう必要があるので、酸素や空気を培地中に供給できる好気的条件で行なうべきである。また、培養中は、培地中の原料、酸素、及び麹菌が装置内に均一に分布するように攪拌をすることが望ましい。撹拌条件や通気量については、培養環境を好気的に保つことができる条件であれば、いかなる条件でもよく、培養装置、培地の粘度等により適宜選択すればよい。 The culture temperature of the koji mold is not particularly limited as long as it does not affect the growth, but it is preferably 25 to 45 ° C, more preferably 30 to 40 ° C. When the culture temperature is low, the growth of Aspergillus is slowed, and contamination with various bacteria is likely to occur. The culture time is suitably 24 to 72 hours. Any culture apparatus may be used as long as it can perform liquid culture. However, since Neisseria gonorrhoeae needs to perform aerobic culture, it should be performed under aerobic conditions in which oxygen and air can be supplied into the medium. Further, during the culture, it is desirable to stir so that the raw materials, oxygen, and bacilli in the medium are uniformly distributed in the apparatus. The stirring conditions and aeration amount may be any conditions as long as the culture environment can be maintained aerobically, and may be appropriately selected depending on the culture apparatus, the viscosity of the medium, and the like.
上記の方法で培養することにより、グルコアミラーゼ、プロテアーゼ、セルラーゼ、ヘミセルラーゼ等の各種の酵素が生成、蓄積された液体麹が得られる。
そのため、この液体麹は、清酒、焼酎などの酒類の醸造に使用するために必要な酵素活性を有している。なお、上記培養法で得られる液体麹は、培養物そのものの他、培養物を遠心分離等の固−液分離することによって得られる培養液、それらの濃縮物又はそれらの乾燥物等として用いることができる。By culturing by the above method, a liquid koji in which various enzymes such as glucoamylase, protease, cellulase, hemicellulase are generated and accumulated can be obtained.
Therefore, this liquid koji has an enzyme activity necessary for use in brewing sake such as sake and shochu. In addition to the culture itself, the liquid koji obtained by the above culture method is used as a culture solution obtained by solid-liquid separation such as centrifugation, a concentrate thereof, or a dry product thereof. Can do.
次に、上記の液体麹などを用いて穀類や芋類の液化を行なう方法について説明する。
液化の対象である原料の穀類や芋類に対して10〜300%(vol/w)、好ましくは20〜200%(vol/w)の液体麹と適量の水を加え、30〜50℃、好ましくは40℃で10分〜2時間、好ましくは1時間反応させた後、40〜60℃、好ましくは50℃程度に昇温してから、液化酵素剤である耐熱性α−アミラーゼを原料に対して0.05〜2.0(w/w)、好ましくは0.1〜1.0(w/w)加え、10分〜2時間、好ましくは1時間程度反応させる。液化酵素は一度に全量添加しても良いし、液化工程中何回かに分けて添加しても良い。
その後、20〜40分、好ましくは30分で10℃程度の速度で昇温し、直線的に90℃程度まで昇温させる。次いで、この温度に5〜30分間、好ましくは10分間保持した後、50〜65℃、好ましくは60℃程度まで冷却する。冷却後、液体麹又は糖化酵素剤を添加し、50〜65℃、好ましくは60℃で10〜60分間、好ましくは30分間反応させる。反応終了後、20〜30℃、好ましくは25℃程度まで温度を下げて液化糖化液を得る。Next, a method for liquefying cereals and potatoes using the above-described liquid candy will be described.
10 to 300% (vol / w), preferably 20 to 200% (vol / w) liquid koji and appropriate amount of water are added to the raw cereals and potatoes to be liquefied, and 30 to 50 ° C., Preferably, after reacting at 40 ° C. for 10 minutes to 2 hours, preferably 1 hour, the temperature is raised to 40 to 60 ° C., preferably about 50 ° C., and then the thermostable α-amylase, which is a liquefying enzyme agent, is used as a raw material. On the other hand, 0.05 to 2.0 (w / w), preferably 0.1 to 1.0 (w / w) is added, and the reaction is performed for 10 minutes to 2 hours, preferably about 1 hour. The liquefying enzyme may be added all at once, or may be added in several portions during the liquefaction process.
Thereafter, the temperature is raised at a rate of about 10 ° C. for 20 to 40 minutes, preferably 30 minutes, and the temperature is raised linearly to about 90 ° C. Next, after maintaining at this temperature for 5 to 30 minutes, preferably 10 minutes, it is cooled to 50 to 65 ° C, preferably about 60 ° C. After cooling, a liquid koji or saccharifying enzyme agent is added and reacted at 50 to 65 ° C., preferably 60 ° C. for 10 to 60 minutes, preferably 30 minutes. After completion of the reaction, the temperature is lowered to 20 to 30 ° C., preferably about 25 ° C. to obtain a liquefied saccharified solution.
このようにして得られた本発明の液化液は、グルコース、マルトース、マルトトリオースなどの糖を含む糖液である。
したがって、請求項4に記載の糖又は糖液の製造方法は、上記した穀類又は芋類の液化方法と同様である。
The liquefied liquid of the present invention thus obtained is a sugar liquid containing sugars such as glucose, maltose and maltotriose.
Therefore, the method for producing sugar or sugar liquid according to
このようにして得られた液化糖化液について、粘度及び上清の糖組成を分析する。なお、上記の液化糖化工程中の各温度帯での粘度についても測定する。粘度の測定には、回転式粘度計を用いる。糖組成の分析は、液化糖化液を遠心分離して得た上清についてHPLCを行なう。HPLCは、例えばWaters社製の2695を用いることができ、分析条件はカラム:High Performance Carbohydrate column 、移動相:アセトニトリル:水=75:25、流速:0.5ml/min、サンプル注入量:20μLで、RI検出器を使用して行なった。なお、分析対象はグルコース、マルトース、マルトトリオースとした。 With respect to the liquefied saccharified solution thus obtained, the viscosity and the sugar composition of the supernatant are analyzed. In addition, it measures also about the viscosity in each temperature range in said liquefaction saccharification process. A rotary viscometer is used for measuring the viscosity. For analysis of the saccharide composition, HPLC is performed on the supernatant obtained by centrifuging the liquefied saccharified solution. For HPLC, for example, 2695 manufactured by Waters can be used, and analysis conditions are a column: High Performance Carbohydrate column, mobile phase: acetonitrile: water = 75: 25, flow rate: 0.5 ml / min, sample injection amount: 20 μL, This was done using an RI detector. The analysis target was glucose, maltose, and maltotriose.
次に、上記液化液を使用する焼酎の製造法について説明する。
原料の使用量は、汲み水と液体麹の合計量に対し10〜60%(w/v)、好ましくは15〜50%(w/v)とする。原料の使用量はそのままモロミのアルコール度数に反映されるので、目的に応じて使用量を決定する。発酵に使用する酵母は通常酒類製造に用いられる酵母であれば特に制限はなく、サッカロマイセス・セレビシエを特に好適に用いることができる。酵母は前培養したもの以外にも、プレス酵母や乾燥酵母も用いることができる。上記液化液をそのまま発酵に用いても良いし、段仕込みにおける2次掛け、3次掛けの原料として使用しても良い。発酵に際して、栄養源としてリン酸アンモニウム、硫酸アンモニウムなどの無機塩類や、アミノ酸などの有機物を添加しても良い。発酵温度は酵母が健全に発酵を行なうことのできる温度帯であれば特に制限はなく、通常、15〜35℃で行なう。Next, the manufacturing method of the shochu using the said liquefied liquid is demonstrated.
The amount of the raw material used is 10 to 60% (w / v), preferably 15 to 50% (w / v) with respect to the total amount of the pumped water and the liquid soot. Since the amount of raw material used is directly reflected in the alcohol content of Moromi, the amount used is determined according to the purpose. The yeast used for fermentation is not particularly limited as long as it is a yeast usually used for alcoholic beverage production, and Saccharomyces cerevisiae can be particularly preferably used. In addition to the pre-cultured yeast, press yeast and dry yeast can also be used. The liquefied liquid may be used for fermentation as it is, or may be used as a secondary or tertiary raw material in stage charging. During fermentation, inorganic salts such as ammonium phosphate and ammonium sulfate, and organic substances such as amino acids may be added as nutrient sources. Fermentation temperature is not particularly limited as long as it is a temperature range in which yeast can perform fermentation smoothly, and is usually performed at 15 to 35 ° C.
請求項5に記載の本発明は、本発明の糖又は糖液(液化液)を用いる食品の製造方法を提供するものである。
本発明の液化液は、糖又は糖液として、酒類だけでなく食品一般の製造に用いることができる。本発明の糖又は糖液を利用できる食品の例としては、炭酸飲料、清涼飲料水、茶飲料などの飲料、菓子、健康食品などの食品、甘味料、みりん風調味料などの調味料などが挙げられるが、これらに制限されない。
According the present invention described in
The liquefied liquid of the present invention can be used as a sugar or sugar liquid for the production of not only alcoholic beverages but also general foods. Examples of foods that can use the sugar or sugar solution of the present invention include carbonated beverages, soft drinks, beverages such as tea beverages, foods such as confectionery and health foods, and seasonings such as sweeteners and mirin-like seasonings. But are not limited to these.
これらの食品の製造方法は特に限定されず、常法に従って製造することができる。
たとえば、本発明の糖又は糖液を用いて炭酸飲料を製造する場合は、本発明の糖又は糖液と酸味料、果汁、香料などを混合し、さらに炭酸ガスを圧入するなどの方法により、炭酸飲料を製造することができる。
甘味料を製造する場合は、糖又は糖液を濃縮・精製することなどによって甘味料を製造することができる。
また、みりん風調味料を製造する場合は、たとえば、本発明の糖又は糖液に、蒸し米をもろみ発酵させた醸造液を加えることにより、みりん風調味料を製造することができる。The method for producing these foods is not particularly limited, and can be produced according to a conventional method.
For example, when producing a carbonated beverage using the sugar or sugar liquid of the present invention, the sugar or sugar liquid of the present invention is mixed with a sour agent, fruit juice, fragrance, etc. Carbonated beverages can be produced.
In the case of producing a sweetener, the sweetener can be produced by concentrating and purifying sugar or a sugar solution.
Moreover, when manufacturing a mirin style seasoning, a mirin style seasoning can be manufactured by adding the brewing liquid which mashed and fermented steamed rice to the sugar or sugar liquid of this invention, for example.
以下、本発明を実施例等により具体的に説明するが、本発明はこれらによって限定されるものではない。 EXAMPLES Hereinafter, although an Example etc. demonstrate this invention concretely, this invention is not limited by these.
<製造例1>
種麹菌はアスペルギスルス・カワチIFO4308を使用した。胞子懸濁液を作成し、105個/ml−培地となるように前培養培地に植菌した。前培養は、65%精白麦 8.0%の培地で37℃、100rpmで24時間培養し、これを本培養培地に1.0%植菌した。本培養は95%精白麦 2.0%、KNO3 0.2%、KH2PO4 0.3%の培地組成で、121℃、15分間滅菌したものを使用した。培地量は500ml/3Lバッフル付き三角フラスコで、37℃、100rpmで48時間培養し、液体麹を製造した。<Production Example 1>
Aspergillus oryzae Kawachi IFO4308 was used. A spore suspension was prepared and inoculated into a preculture medium so as to be 10 5 cells / ml-medium. In the preculture, 65% polished wheat 8.0% medium was cultured at 37 ° C. and 100 rpm for 24 hours, and 1.0% was inoculated into the main culture medium. The main culture used was a medium composition of 95% refined barley 2.0%, KNO 3 0.2%, KH 2 PO 4 0.3% and sterilized at 121 ° C. for 15 minutes. The amount of the medium was cultured in an Erlenmeyer flask with a 500 ml / 3 L baffle at 37 ° C. and 100 rpm for 48 hours to produce a liquid koji.
<実施例1>
(液体麹を用いた原料麦の液化糖化方法及びそれを用いた麦焼酎製造(低濃度仕込み))
焼酎原料用麦の液化における液体麹の有用性を検証する目的で、表1に記載の仕込み配合で液化糖化液を作成し、これらを用いて焼酎製造を行なった。<Example 1>
(Liquefaction saccharification method of raw wheat using liquid koji and barley shochu production (low concentration preparation) using the same)
For the purpose of verifying the usefulness of liquid koji in liquefaction of shochu raw material wheat, a liquefied saccharified solution was prepared with the charging composition shown in Table 1, and shochu was produced using these.
〔実験材料〕
・原料麦:精白度65%の焼酎用丸麦
・液体麹:上記製造例1で製造した液体麹を使用
・液化酵素剤:「コクゲンT20M」(大和化成社製)
・糖化酵素剤:「GNL」(天野エンザイム社製)[Experimental material]
・ Raw material wheat: barley for shochu with a whitening degree of 65% ・ Liquid rice cake: Liquid rice cake produced in Production Example 1 above ・ Liquid enzyme agent: “Kokugen T20M” (manufactured by Daiwa Kasei Co., Ltd.)
・ Saccharifying enzyme: “GNL” (Amano Enzyme)
対照として液化酵素剤のみで液化を行った試験区をNo.1-1、液体麹を原料麦に対して100%(v/w)使用したものをNo.1-2、200%(v/w)使用したものをNo.1-3とした。
液化糖化の温度条件としては、まず原料麦に液体麹と水を加えて40℃で1時間反応を行ない、次いで50℃に昇温し液化酵素剤を加え1時間反応を行なった。その後、10℃/30分の速度で直線的に90℃まで昇温し、90℃で10分間保持した後、60℃に冷却し、糖化酵素剤を加え、60℃で30分反応させ、その後25℃まで冷却を行った。As a control, the test plot that was liquefied only with the liquefaction enzyme agent was No. 1-1, and the test plot that used 100% (v / w) of liquid rice bran for the raw wheat was No. 1-2, 200% (v / w) No. 1-3 was used.
As temperature conditions for liquefaction saccharification, first, liquid koji and water were added to raw wheat and reacted at 40 ° C. for 1 hour, then heated to 50 ° C. and liquefied enzyme agent was added and reacted for 1 hour. Then, the temperature was raised to 90 ° C linearly at a rate of 10 ° C / 30 minutes, held at 90 ° C for 10 minutes, cooled to 60 ° C, added with a saccharifying enzyme agent, reacted at 60 ° C for 30 minutes, and then Cooled to 25 ° C.
こうして得られた液化糖化液について、粘度、及び上清の糖組成の分析を行なった。粘度は回転式粘度計を用い、液化糖化工程中の各温度帯での粘度を経時的に測定した。糖組成は液化糖化液を遠心分離し、その上清の糖組成をHPLCを用いて分析した。HPLCはWaters社の2695を用い、分析条件はカラム:High Performance Carbohydrate column、移動相:アセトニトリル:水=75:25、流速:0.5ml/min、サンプル注入量:20μl、RI検出器を用い、グルコース、マルトース、マルトトリオースを定量した。分析結果を図1、表2にそれぞれ示す。 The liquefied saccharified solution thus obtained was analyzed for viscosity and sugar composition of the supernatant. The viscosity was measured over time using a rotary viscometer at each temperature zone during the liquefaction saccharification process. As for the sugar composition, the liquefied saccharified solution was centrifuged, and the sugar composition of the supernatant was analyzed using HPLC. HPLC uses Waters 2695, analysis conditions are column: High Performance Carbohydrate column, mobile phase: acetonitrile: water = 75:25, flow rate: 0.5 ml / min, sample injection amount: 20 μl, RI detector, glucose , Maltose and maltotriose were quantified. The analysis results are shown in FIG. 1 and Table 2, respectively.
図1に示すように、原料麦の液化に液体麹を用いたもの(No.1-2,3)は、液化酵素のみを用いたもの(No.1-1)に比べ、極端に粘度が低いことが分かる。No.1-1では70℃付近から粘度上昇が見られ、撹拌が困難であるのに対し、No.1-2,3の場合は、そのような粘度上昇は起こらず、撹拌が容易で作業性が良好であった。
また、表2に示す糖組成の分析により、No.1-2,3では、対照のNo.1-1に比べグルコースの含有量が多くなっていることから、デンプンの液化糖化が効率よく行なわれていることが分かる。As shown in Fig. 1, the viscosity of the raw wheat liquefaction (No.1-2,3) is much higher than that of the liquefaction enzyme only (No.1-1). It turns out that it is low. In No.1-1, an increase in viscosity was observed from around 70 ° C and stirring was difficult, whereas in No.1-2 and 3, such an increase in viscosity did not occur and stirring was easy and work The property was good.
In addition, according to the analysis of the sugar composition shown in Table 2, in No. 1-2 and 3, the content of glucose was higher than that of the control No. 1-1, so that liquefaction of starch was efficiently performed. You can see that
次に、上記で得られた液化糖化液を用いて焼酎製造を行なった。すなわち、上記No.1-1〜3の液化糖化液各500mlに、焼酎用酵母を107cells/mlとなるように添加し、25℃で6日間発酵を行なった。発酵経過を図2、発酵終了後のモロミの分析値を表3に示す。Next, shochu was produced using the liquefied saccharified solution obtained above. That is, shochu yeast was added to 500 ml of each of the above liquefied saccharified solutions No. 1-1 to No. 3 at 10 7 cells / ml and fermented at 25 ° C. for 6 days. FIG. 2 shows the fermentation process, and Table 3 shows the analysis value of Moromi after the fermentation.
図2、表3から明らかなように、液体麹を用いた液化糖化液(No.1-2,3)では、液化麹を用いない液化糖化液(No.1-1)とは異なり、健全な発酵を行なうことができた。No.1-2,3の発酵終了後のモロミを常圧蒸留して得られた焼酎は、麦焼酎特有の香味を有しており、良好な酒質の焼酎が得られた。 As is clear from Fig. 2 and Table 3, the liquefied saccharified liquid (No.1-2,3) using liquid koji is different from the liquefied saccharified liquid (No.1-1) that does not use liquefied koji. Fermentation was possible. The shochu obtained by atmospheric distillation of the moromi after No. 1-2, 3 fermentation had a flavor peculiar to barley shochu, and a shochu with good liquor quality was obtained.
<製造例2>
黄麹菌の種麹菌はアスペルギスルス・オリーゼNRIB40を使用した。胞子懸濁液を作成し、106個/ml−培地となるように培地に植菌した。培養は98%精白麦 2.0%、NaNO3 1.2%、KCl 0.8%、KH2PO4 0.4%、MgSO4・7H2O 0.2%、FeSO4・7H2O 0.08%の培地組成で、121℃、15分間滅菌したものを使用した。培地量は500ml/3Lバッフル付き三角フラスコで、30℃、100rpmで72時間培養し、液体麹を製造した。
黒麹菌の種麹菌はアスペルギルス・アワモリIFO4388を使用した。胞子懸濁液を作成し、106個/ml−培地となるように培地に植菌した。培養は98%精白麦 2.0%、KNO3 0.2%、KH2PO4 0.3%の培地組成で、121℃、15分間滅菌したものを使用した。培地量は500ml/3Lバッフル付き三角フラスコで、30℃、100rpmで72時間培養し、液体麹を製造した。<Production Example 2>
Aspergillus oryzae NRIB40 was used as the koji mold. A spore suspension was prepared and inoculated into the medium so as to be 10 6 cells / ml-medium. Culture is 98% refined wheat 2.0%, NaNO 3 1.2%, KCl 0.8%, KH 2 PO 4 0.4%, MgSO 4 · 7H 2 O 0.2%, FeSO 4 · 7H 2 O 0.08% medium composition, 121 ° C, Sterilized for 15 minutes was used. The amount of the medium was cultured in an Erlenmeyer flask with a 500 ml / 3 L baffle at 30 ° C. and 100 rpm for 72 hours to produce a liquid koji.
Aspergillus oryzae IFO4388 was used as a black koji mold. A spore suspension was prepared and inoculated into the medium so as to be 10 6 cells / ml-medium. The culture used was a medium composition of 98% polished wheat 2.0%, KNO 3 0.2%, KH 2 PO 4 0.3% and sterilized at 121 ° C. for 15 minutes. The amount of the medium was cultured in an Erlenmeyer flask with a 500 ml / 3 L baffle at 30 ° C. and 100 rpm for 72 hours to produce a liquid koji.
<実施例2>(黄麹菌および黒麹菌の液体麹を用いた原料麦の液化糖化方法及びそれを用いた麦焼酎製造(低濃度仕込み))
焼酎原料用麦の液化における液体麹に使用する麹菌として黄麹菌および黒麹菌を用い、表4に記載の仕込み配合で液化糖化液を作成し、これらを用いて焼酎製造を行なった。<Example 2> (Method for liquefaction saccharification of raw wheat using liquid koji mold and black koji mold and production of barley shochu using the same)
As koji molds and black koji molds were used as liquid koji in liquefaction of shochu raw material wheat, liquefied saccharified liquids were prepared with the charging composition shown in Table 4, and shochu production was performed using these.
〔実験材料〕
・原料麦:精白度65%の焼酎用丸麦(粉砕品)
・液体麹:上記製造例2で製造した液体麹を使用
・液化酵素剤:「コクゲンT20M」(大和化成社製)
・糖化酵素剤:「GNL」(天野エンザイム社製)[Experimental material]
・ Raw material barley: barley for shochu with 65% whiteness (ground product)
・ Liquid rice cake: The liquid rice cake produced in Production Example 2 is used. ・ Liquefied enzyme agent: “Kokugen T20M” (manufactured by Daiwa Kasei Co., Ltd.)
・ Saccharifying enzyme: “GNL” (Amano Enzyme)
対照として液化酵素剤のみで液化を行った試験区をNo.1、黒麹菌の液体麹を原料麦に対して100%(v/w)使用したものをNo.2、黄麹菌の液体麹を原料麦に対して100%(v/w)使用したものをNo.3とした。
液化糖化の温度条件としては、まず原料麦に液体麹と水を加えて40℃で1時間反応を行ない、次いで50℃に昇温し、液化酵素剤を加え1時間反応を行なった。その後、10℃/30分の速度で直線的に90℃まで昇温し、90℃で10分間保持した後、60℃に冷却し、糖化酵素剤を加え、60℃で30分反応させ、その後25℃まで冷却を行った。
こうして得られた液化糖化液について、粘度の測定を行なった。粘度は回転式粘度計を用い、液化糖化工程中の各温度帯での粘度を経時的に測定した。結果を図3に示す。As a control, the No.1 test group was liquefied only with the liquefied enzyme agent, No.2 was obtained using 100% (v / w) black koji mold liquid koji, and the koji mold liquid koji was used. No. 3 was used that was 100% (v / w) of raw wheat.
As temperature conditions for liquefaction saccharification, liquid koji and water were first added to the raw wheat and reacted at 40 ° C. for 1 hour, then heated to 50 ° C., and the liquefied enzyme agent was added and reacted for 1 hour. Then, the temperature was raised to 90 ° C linearly at a rate of 10 ° C / 30 minutes, held at 90 ° C for 10 minutes, cooled to 60 ° C, added with a saccharifying enzyme agent, reacted at 60 ° C for 30 minutes, and then Cooled to 25 ° C.
The viscosity of the liquefied saccharified solution thus obtained was measured. The viscosity was measured over time using a rotary viscometer at each temperature zone during the liquefaction saccharification process. The results are shown in FIG.
図3に示すように、原料麦の液化に液体麹を用いたもの(No.2,3)は、液化酵素のみを用いたもの(No.1)に比べ、粘度が低いことが分かる。よって、黄麹菌や黒麹菌の液体麹であっても、実施例1の白麹菌の液体麹を用いた場合と同様に、液化時の粘度上昇を抑える効果があることが確認された。 As shown in FIG. 3, it can be seen that those using liquid koji for liquefaction of raw wheat (No. 2, 3) have lower viscosity than those using only liquefied enzyme (No. 1). Therefore, it was confirmed that even when the liquid koji of yellow koji mold or black koji mold was used, the effect of suppressing the increase in viscosity at the time of liquefaction was confirmed as in the case where the liquid koji mold of Example 1 was used.
次に、上記で得られた液化糖化液を用いて焼酎製造を行なった。すなわち、上記No.1〜3の液化糖化液各500mlに、焼酎用酵母を107cells/mlとなるように添加し、25℃で6日間発酵を行なった。発酵経過を図4、発酵終了後のモロミの分析値を表5に示す。Next, shochu was produced using the liquefied saccharified solution obtained above. That is, shochu yeast was added to 500 ml of each of the above liquefied saccharified solutions No. 1 to 3 at 10 7 cells / ml and fermented at 25 ° C. for 6 days. FIG. 4 shows the fermentation process, and Table 5 shows the analysis value of Moromi after the completion of fermentation.
液体麹を用いた液化糖化液(No.2,3)では、液体麹を用いない液化糖化液(No.1)と比較して、良好な発酵を行なうことができた。試験区No.2は試験区No.3に比べアルコール度数が低かったが、使用する液体麹の培養条件を最適化することで、更に発酵性を向上させることは可能であると考えられる。 The liquefied saccharified liquid (No. 2, 3) using liquid koji was able to perform better fermentation than the liquefied saccharified liquid (No. 1) without using liquid koji. Test plot No. 2 had a lower alcohol content than test plot No. 3, but it is considered possible to further improve the fermentability by optimizing the culture conditions of the liquid koji used.
<実施例3>
(液体麹を用いた麦の液化方法及びそれを用いた麦焼酎製造(高濃度仕込み)。特許文献1との比較)
液体麹を用いた焼酎用原料麦の液化方法と、特許文献1に記載の種々の酵素剤を用いる液化方法とを比較することを目的に、表6に記載の仕込み配合で麦液化液を作成した。<Example 3>
(Wheat liquefaction method using liquid koji and barley shochu production using the same (high concentration preparation). Comparison with Patent Document 1)
For the purpose of comparing the liquefaction method of the raw wheat for shochu using liquid koji and the liquefaction method using various enzyme agents described in
〔実験材料〕
・原料麦:精白度65%の焼酎用丸麦
・液体麹:実施例1に記載の方法により製造
・液化酵素剤:「リクイファーゼL45」(阪急バイオインダストリー社製)
・プロテアーゼ剤:「オリエンターゼ10NL」(阪急バイオインダストリー社製)
・セルラーゼ剤:「セルロシンAL」(阪急バイオインダストリー社製)[Experimental material]
Raw material wheat: barley for shochu with a whitening degree of 65%. Liquid rice cake: manufactured by the method described in Example 1. Liquefaction enzyme agent: "Liquifase L45" (manufactured by Hankyu Bioindustry)
・ Protease agent: "Orientase 10NL" (manufactured by Hankyu Bioindustry)
・ Cellulase agent: “Cellulosin AL” (manufactured by Hankyu Bioindustry)
No.2-1は、特許文献1の実施例に記載された原料麦の液化方法であり、No.2-2は、本発明の液体麹を用いた原料麦の液化方法である。
液化の温度条件は、No.2-1は原料麦、液化酵素剤、プロテアーゼ剤、水を加えて50℃で1時間反応を行ない、次いで90℃まで3時間かけて直線的に昇温し、90℃で20分保持した後、45℃に冷却した後、セルラーゼ剤を添加し、その後25℃まで冷却を行なった。
No.2-2は原料麦、液体麹、水を加えて40℃で1時間反応を行ない、次いで50℃に昇温してから液化酵素剤を加え1時間反応を行なった。その後、90℃まで3時間かけて直線的に昇温し、90℃で20分保持した後、25℃に冷却を行なった。No. 2-1 is a raw material wheat liquefaction method described in Examples of
As for the temperature conditions for liquefaction, No. 2-1 added raw wheat, liquefied enzyme agent, protease agent, and water, reacted at 50 ° C for 1 hour, and then raised linearly to 90 ° C over 3 hours, After maintaining at 90 ° C. for 20 minutes, the cellulase agent was added after cooling to 45 ° C., followed by cooling to 25 ° C.
In No. 2-2, raw material wheat, liquid koji, and water were added and reacted at 40 ° C. for 1 hour, then the temperature was raised to 50 ° C., and then the liquefied enzyme agent was added and reacted for 1 hour. Thereafter, the temperature was raised linearly to 90 ° C. over 3 hours, held at 90 ° C. for 20 minutes, and then cooled to 25 ° C.
こうして得られた麦液化液の粘度、比重、pHを実施例1と同様に測定した。粘度は回転式粘度計を用い、反応終了後の25℃での粘度を測定した。結果を表7に示す。 The viscosity, specific gravity, and pH of the wheat liquefaction liquid thus obtained were measured in the same manner as in Example 1. The viscosity was measured using a rotary viscometer at 25 ° C. after completion of the reaction. The results are shown in Table 7.
表7に示すように、液体麹を用いて調製した液化液(No.2-2)は、複数の酵素剤を用いて調製した液化液(No.2-1)とほぼ同じ粘度、比重、pHとなった。このことは、液体麹を用いればプロテアーゼ剤やセルラーゼ剤を用いなくても、液化酵素剤のみで液化液を製造することが可能であることを示している。 As shown in Table 7, the liquefied liquid (No. 2-2) prepared using the liquid koji had almost the same viscosity and specific gravity as the liquefied liquid (No. 2-1) prepared using a plurality of enzyme agents. It became pH. This indicates that if a liquid koji is used, a liquefied liquid can be produced only with a liquefied enzyme agent without using a protease agent or a cellulase agent.
ここで得られたNo.2-1,2の液化液を用い、表8に示す配合で麦焼酎製造を行なった。また、対照として、通常通り麦を水洗、浸漬、蒸煮、冷却して仕込みに使用する蒸麦仕込みを行なった(No.2-3)。No.2-3の仕込み配合を表9に示す。 Using the liquefied liquids No.2-1 and 2 obtained here, barley shochu was produced with the formulation shown in Table 8. In addition, as a control, the barley was charged with water, soaked, steamed and cooled as usual, and used for charging (No. 2-3). Table 9 shows the charging composition of No. 2-3.
麦麹はアスペルギルス・カワチ IFO4308を種麹として定法に従って製麹したものを使用した。酵母は焼酎用酵母をYPD培地で2日間静置培養した培養液を1ml添加した。No.2-3の2次仕込みに用いた麦は、水洗、浸漬(40分)、水切り、蒸煮(40分)、冷却を順に行なって仕込みに用いた。発酵温度は25℃一定で、1次:3日間、2次:14日間発酵を行なった。発酵経過を図5、発酵終了後のモロミの分析値を表10に示す。 As the wheat straw, Aspergillus kawachi IFO4308 was used as a seed meal and was made according to a standard method. As the yeast, 1 ml of a culture solution obtained by static culture of shochu yeast in YPD medium for 2 days was added. The wheat used for the secondary charging of No.2-3 was used for charging by sequentially washing with water, dipping (40 minutes), draining, steaming (40 minutes), and cooling. Fermentation temperature was constant at 25 ° C., and primary: 3 days, secondary: 14 days of fermentation. FIG. 5 shows the fermentation process, and Table 10 shows the analysis value of Moromi after the fermentation.
図5、表10に示すように、液体麹を用いた液化液の仕込み(No.2-2)では、液体麹を用いない液化液の仕込み(No.2-1)、及び蒸麦を用いた仕込み(No.2-3)に比べ、発酵速度が速く、アルコール生成量も多い。 As shown in FIG. 5 and Table 10, in the preparation of the liquefied liquid using liquid rice cake (No. 2-2), the preparation of the liquefied liquid without using liquid rice cake (No. 2-1) and steamed barley were used. Compared to the preparation (No.2-3), the fermentation rate is fast and the amount of alcohol produced is large.
No.2-1〜3の発酵終了後のモロミを減圧蒸留して麦焼酎を試作した。いずれの試験区でも品質上大きな差はなかったが、麹を用いた試験区(No.2-2,3)は麹を用いていない試験区(No.2-1)に比べ麦焼酎特有の芳醇な香味がやや強い傾向にあった。このことから液体麹を用いて麦を液化して仕込みを行なうことにより、従来よりも発酵期間が短縮でき、良好な酒質の焼酎が製造できると言える。
Moromi after No. 2-1 to 3 fermentation was distilled under reduced pressure to produce a wheat shochu. There was no significant difference in quality in any of the test plots, but the test plots using straw (No.2-2,3) were more peculiar to barley shochu than the test plots using no straw (No.2-1). The rich flavor tended to be slightly strong. From this, it can be said that by liquefying the wheat using liquid koji, the fermentation period can be shortened compared to the prior art, and a shochu with good liquor quality can be produced.
<実施例4>
(液体麹を用いた芋の液化糖化方法)
生芋の液化における液体麹の有用性を検証する目的で、表11に記載の仕込み配合で液化糖化液を作成し、糖組成を分析した。
〔実験材料〕
・原料芋:紅あずま
・液体麹:上記製造例1で製造した液体麹を使用
・液化酵素剤:「リクイファーゼL45」(阪急バイオインダストリー社製)
・糖化酵素剤:「GNL」(天野エンザイム社製)
・セルラーゼ剤:「セルロシンAL」(阪急バイオインダストリー社製)<Example 4>
(Method for liquefaction saccharification of koji using liquid koji)
For the purpose of verifying the usefulness of the liquid koji in the liquefaction of ginger, a liquefied saccharified solution was prepared with the charging composition shown in Table 11, and the sugar composition was analyzed.
[Experimental material]
・ Raw material: Red Azuma ・ Liquid rice cake: The liquid rice cake produced in Production Example 1 is used. ・ Liquefaction enzyme agent: “Liquifase L45” (manufactured by Hankyu Bioindustry)
・ Saccharifying enzyme: “GNL” (Amano Enzyme)
・ Cellulase agent: “Cellulosin AL” (manufactured by Hankyu Bioindustry)
対照として液化酵素剤のみで液化を行った試験区をNo.1、液体麹を原料芋に対して50%(v/w)使用したものをNo.2、No.1にセルラーゼ剤を添加したものをNo.3とした。
液化糖化の温度条件としては、まず原料芋に液体麹と液化酵素剤と水を加えて40℃で2時間反応を行なった。ここで、No.3においては、原料芋に、液体麹、液化酵素剤および水と同時にセルラーゼ剤を添加した。その後、10℃/30分の速度で直線的に90℃まで昇温し、90℃で10分間保持した後、60℃に冷却し、糖化酵素剤を加え、60℃で30分反応させ、その後25℃まで冷却を行なった。As a control, cellulase was added to No. 1 in the test plot that was liquefied with only the liquefied enzyme agent, No. 2 and 50% (v / w) of liquid koji was used for the raw koji. The thing was made No.3.
As temperature conditions for liquefaction saccharification, first, liquid koji, liquefied enzyme agent and water were added to raw koji, and the reaction was carried out at 40 ° C. for 2 hours. Here, in No. 3, the cellulase agent was added to the raw material koji simultaneously with the liquid koji, liquefied enzyme agent and water. Then, the temperature was raised to 90 ° C linearly at a rate of 10 ° C / 30 minutes, held at 90 ° C for 10 minutes, cooled to 60 ° C, added with a saccharifying enzyme agent, reacted at 60 ° C for 30 minutes, and then Cooled to 25 ° C.
こうして得られた液化糖化液について、上清の糖組成の分析を行なった。糖組成は液化糖化液を遠心分離し、その上清の糖組成をHPLCを用いて分析した。HPLCはWaters社の2695を用い、分析条件はカラム:High Performance Carbohydrate column、移動相:アセトニトリル:水=75:25、流速:0.5ml/min、サンプル注入量:20μl、RI検出器を用い、グルコース、マルトース、マルトトリオースを定量した。分析結果を表12に示す。 The saccharide composition of the supernatant was analyzed for the liquefied saccharified solution thus obtained. As for the sugar composition, the liquefied saccharified solution was centrifuged, and the sugar composition of the supernatant was analyzed using HPLC. HPLC uses Waters 2695, analysis conditions are column: High Performance Carbohydrate column, mobile phase: acetonitrile: water = 75:25, flow rate: 0.5 ml / min, sample injection amount: 20 μl, RI detector, glucose , Maltose and maltotriose were quantified. The analysis results are shown in Table 12.
表12に示す糖組成の分析により、液体麹を使用したNo.2では、対照のNo.1やセルラーゼ剤を使用したNo.3に比べグルコースの含有量が多くなっていることから、デンプンの液化糖化が効率よく行なわれていることが分かる。
また、液化糖化液上清の官能評価を行なったところ、No.2液化糖化液はNo.1やNo.3に比べ十分な甘味を有しており、糖化液として十分利用可能であると判断された。さらに上清を定法に従い、エバポレーター等で濃縮することで、シロップなどの甘味料を製造することも可能であると考えられる。このように製造された甘味料を用いて食品を製造することも可能である。According to the analysis of the sugar composition shown in Table 12, the No. 2 using liquid koji has a higher glucose content than the No. 1 control and No. 3 using the cellulase agent. It turns out that liquefaction saccharification is performed efficiently.
In addition, as a result of sensory evaluation of the liquefied saccharified liquid supernatant, it was determined that No. 2 liquefied saccharified liquid had sufficient sweetness compared to No. 1 and No. 3, and was sufficiently usable as a saccharified liquid. It was done. Furthermore, it is considered possible to produce a sweetener such as syrup by concentrating the supernatant with an evaporator or the like according to a conventional method. It is also possible to produce foods using the sweeteners thus produced.
本発明によれば、焼酎や清酒などの製造に用いる原料穀類などの液化を行なう際に、液体麹を用いることにより、液化酵素である耐熱性α−アミラーゼ以外の酵素剤を併用する必要がない。そのため、作業が簡便となり、さらにコストの低減を図ることができる。
また、得られた液化液を焼酎などの製造に用いると、健全な発酵を行なうことができ、良質の酒質を有する製品を得ることができる。
According to the present invention, it is not necessary to use an enzyme agent other than the heat-resistant α-amylase, which is a liquefaction enzyme, by using liquid koji when liquefying raw material grains used in the production of shochu and sake. . For this reason, the work becomes simple and the cost can be further reduced.
Moreover, when the obtained liquefied liquid is used for manufacture of shochu etc., healthy fermentation can be performed and the product which has quality sake quality can be obtained.
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