JP4381271B2 - Organic acid-enhanced moromi vinegar by enzymatic dissolution of Awamori black candy and its production method - Google Patents
Organic acid-enhanced moromi vinegar by enzymatic dissolution of Awamori black candy and its production method Download PDFInfo
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黒麹菌で発酵させたもろみを蒸留して泡盛を製造した後に残る蒸留粕もしくはこれを搾汁した泡盛もろみ酢において、砂糖や甘味料を添加することなしに、泡盛麹由来のぶどう糖による甘味付与を可能にすると共に、泡盛麹由来のクエン酸やフェルラ酸を抽出もしくは遊離せしめて保健機能的な有機酸組成を増強し、さらに玄米や米ぬかを投入してクエン酸酸性の下で糖化させることによって、玄米に豊富に含まれる各種ミネラル成分や各種ビタミン類、タンパク質やアミノ酸などを抽出可能とする。 Distilled rice cake that has been fermented with black koji fungus to produce awamori and then left in distilled mash or awamori moromi vinegar that has been squeezed with this, without adding sugar or sweeteners, sweetening with sugar from awamori koji By making it possible to extract or liberate citric acid and ferulic acid derived from awamori koji to enhance the health functional organic acid composition, and further to add brown rice and rice bran to saccharify under citric acid acidity, Extracts various mineral components, various vitamins, proteins, amino acids, etc. abundantly contained in brown rice.
従来、もろみ酢は、泡盛もろみが発酵を終了した後、もろみの蒸留を経て、その蒸留残渣を圧搾し搾汁することによって製造される。このもろみ酢は、クエン酸、アミノ酸、フェルラ酸などを含むが、
（１）もろみ中の糖分はアルコールに変換され蒸留されるため、もろみ酢には糖分がごくわずかにしか含まれない。したがって、もろみ酢原液は酸味が強く一般的には飲みにくい飲料となっている。
Conventionally, moromi vinegar is manufactured by squeezing and squeezing the distillation residue through mash distillation after awamori moromi has finished fermentation. This moromi vinegar contains citric acid, amino acids, ferulic acid, etc.
(1) Since the sugar content in moromi is converted into alcohol and distilled, moromi vinegar contains very little sugar. Therefore, the moromi vinegar stock solution has a strong acidity and is generally a beverage that is difficult to drink.
（２）また、もろみ酢中に含まれるクエン酸は抗酸化作用、抗疲労作用、血流改善効果等が期待される保健機能成分として認知されており、もろみ酢の商品価値を決定する重要な因子となっている。 (2) In addition, citric acid contained in moromi vinegar is recognized as a health functional ingredient that is expected to have an antioxidative action, anti-fatigue action, blood flow improving effect, etc. It is a factor.
（３）もろみ酢には、泡盛麹菌が生産する酵素フェルラ酸エステラーゼ等の作用によって遊離したフェルラ酸が含まれることが明らかにされている。フェルラ酸は、抗酸化作用の他、インスリン分泌促進活性なども見出されており、保健機能成分として期待が高まっている。
（１）、もろみ酢の原液が酸味が強く糖分が少ない為にのみにくい飲料であることに対しては、これを飲みやすくする目的で黒糖や砂糖、甘味料などを添加する方法が一般的である。
しかし、黒糖は沈澱物を生じやすいため、添加できる量に限りがあると同時に、黒糖の甘味主成分が虫歯になりやすいショ糖であるという問題がある。
また、砂糖や甘味料の添加は、泡盛もろみ酢の自然食品としてのイメージを損なう可能性がある。
(1) For moromi vinegar undiluted beverages that are difficult to drink only because they have a strong acidity and low sugar content, it is common to add brown sugar, sugar, sweeteners, etc. for the purpose of making them easy to drink. is there.
However, since brown sugar tends to generate precipitates, there is a problem that the amount that can be added is limited, and at the same time, there is a problem that the main sweetening ingredient of brown sugar is sucrose that is prone to caries.
In addition, the addition of sugar and sweeteners may impair the image of Awamori Moromi vinegar as a natural food.
（２）、背景技術（２）で述べたように、クエン酸含有量がもろみ酢の商品価値を決める重要な因子となっており、クエン酸含有量の高いもろみ酢が市場で求められる傾向がある。そのため、もろみ酢製造業者は、ａ）麹の培養時間を通常より長くすることにより麹のクエン酸生成量を上昇させたり、ｂ）蒸留工程において一旦泡盛用のアルコール分を留別した後再度蒸留操作を行なって、残渣を濃縮するなどの方法でクエン酸含有量を高めている。
しかし、ａ）の方法では、長い培養期間の内に泡盛麹中の澱粉が老化したり、麹菌によって消費されたりして、泡盛としてのアルコール生産量が低下したり、泡盛の酒質に変化を及ぼすなどの問題がある。
ｂ）の方法は、蒸留残渣の濃縮によってもろみ酢原料の体積減による生産量減少や、過度な加熱による成分の変性や風味悪化などが問題視されている。
(2) As mentioned in Background Art (2), citric acid content is an important factor that determines the commercial value of moromi vinegar, and there is a tendency for moromi vinegar with a high citric acid content to be demanded in the market. is there. Therefore, the moromi vinegar manufacturer a) increases the amount of citric acid produced in the koji by increasing the cultivation time of koji, or b) once distills off the alcohol content for awamori in the distillation step. The citric acid content is increased by performing a procedure such as concentrating the residue.
However, in the method a), the starch in awamori koji is aged within a long culture period or consumed by koji mold, resulting in a decrease in alcohol production as awamori, or a change in awamori sake quality. There are problems such as effects.
In the method b), reduction of the production volume due to volume reduction of the moromi vinegar raw material due to concentration of the distillation residue, denaturation of components due to excessive heating, deterioration of flavor, etc. are regarded as problems.
（３）、フェルラ酸がもろみ酢の商品価値を高める保健成分の一つとして期待されるにも関わらず、現状のもろみ酢産業においては、フェルラ酸に着目した製品設計やフェルラ酸を増加させる技術が開発されていない。 (3) Despite the fact that ferulic acid is expected as one of the health ingredients that enhance the commercial value of moromi vinegar, in the current moromi vinegar industry, product design focusing on ferulic acid and technology for increasing ferulic acid Has not been developed.
（４）、焼酎蒸留残渣の成分強化に関連する先行技術として特開2004-121221 「甘しょ焼酎蒸留粕を原料とする健康食品素材と健康飲料及びそれらの製造方法」がある。これは芋焼酎の蒸留粕に焼酎麹菌で作った麹を投入し、更にセルラーゼ等の食物繊維分解酵素を添加して糖化反応を行なわしめて芋焼酎蒸留粕の甘味成分や酸度を増大させている。この技術は芋焼酎の蒸留粕について行なわれるものであり、泡盛蒸留粕を対象にして確立された技術ではない。また、該技術は芋焼酎蒸留粕より得られる圧搾飲料の圧搾効率の向上と風味改善を目的としたものであり、フェルラ酸のような保健機能を有する抗酸化成分を増強せしめる目的で発明されたものではない。 (4) Japanese Patent Application Laid-Open No. 2004-121221 “Health food materials and health drinks using sweet potato shochu distilled spirits as raw materials” In this method, a koji made from shochu is added to a koji shochu distilled spirit, and a saccharification reaction is performed by adding a dietary fiber degrading enzyme such as cellulase to increase the sweetness component and acidity of the koji shochu distilled koji. This technique is performed for shochu shochu, and is not a technique established for awamori distillery. In addition, the technique is intended to improve the squeezing efficiency and flavor of a pressed beverage obtained from shochu shochu distilled spirits, and was invented for the purpose of enhancing antioxidant components having health functions such as ferulic acid. It is not a thing.
（５）、以上の状況において泡盛蒸留粕から得られるもろみ酢に甘味成分・クエン酸・抗酸化物質等を効率良く増加させる製造技術の開発が求められていた。 (5) In the above situation, there has been a demand for the development of a production technique for efficiently increasing sweetness components, citric acid, antioxidants and the like in moromi vinegar obtained from awamori distillery.
本発明の技術的課題は、以上のような問題に着目し、黒麹もろみを蒸留して泡盛を製造した後のもろみ粕もしくはこれを搾汁した泡盛もろみ酢において、泡盛麹由来のぶどう糖による甘味付与を可能にすると共に、泡盛麹由来のクエン酸やフェルラ酸を増加させ、さらに原料に玄米や米ぬかを加えて、玄米や米ぬかに豊富に含まれる各種ミネラル成分や各種ビタミン類、タンパク質やアミノ酸などを抽出可能とすることにある。 The technical problem of the present invention is to pay attention to the above-mentioned problems, and in the mash mash after the black mash mash is distilled to produce the awamori or the awamori moromi vinegar obtained by squeezing the mash, the sweetness by the saccharide derived from the awamori mash In addition to increasing the amount of citric acid and ferulic acid derived from awamori koji and adding brown rice and rice bran to the raw material, various mineral components and various vitamins, proteins, amino acids, etc. abundantly contained in brown rice and rice bran Is to be extracted.
本発明の技術的課題は次のような手段によって解決される。請求項１は、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも泡盛米麹もしくは泡盛米麹と蒸米を加えて、所定時間、所定の温度で酵素反応を行わしめ、糖化させることによって、クエン酸及びフェルラ酸の含有量を増加させてなることを特徴とする泡盛蒸留粕もしくはもろみ酢原液を由来とする製品である。
泡盛蒸留粕を由来とする製品としては、泡盛蒸留粕を混ぜたサプリメントや菓子などが有り、またもろみ酢原液を由来とする製品としては、もろみ酢やもろみ酢原液を混ぜた健康飲料などが有る。泡盛米麹は、精白米を用いた泡盛米麹でもよいし、玄米を用いた泡盛米麹でもよい。また、蒸米も、精白米を用いた蒸米でもよいし、玄米を用いた蒸米でもよい。なお、胚芽玄米や七部づき玄米、五分づき玄米、三部づき玄米なども含まれるものとする。
The technical problem of the present invention is solved by the following means.
Products derived from awamori distillery include supplements and confectionery mixed with awamori distillery, and products derived from moromi vinegar stock include health drinks mixed with moromi vinegar and moromi vinegar stock. . The awamori rice bran may be a awamori rice bran using polished rice, or an awamori rice bran using brown rice. Also, the steamed rice may be steamed rice using polished rice, or steamed rice using brown rice. In addition, brown brown rice, seven-part brown rice, five-minute brown rice, three-part brown rice, etc. are also included.
このように、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも泡盛米麹もしくは泡盛米麹と蒸米を加えて適当な時間及び温度で酵素反応を行わしめ、糖化させてなる泡盛蒸留粕もしくはもろみ酢原液は、泡盛蒸留粕やもろみ酢原液に多量のブドウ糖が付与され、クエン酸及びフェルラ酸含有量も増加した製品である。その結果、砂糖類その他の甘味料を添加することなしに、泡盛麹由来のぶどう糖による甘味付与が可能となり、また泡盛麹菌培養時間を延長することなしに、泡盛麹由来のクエン酸含有量を増加可能となる。さらに、精製フェルラ酸を別途添加することなく、泡盛麹由来のフェルラ酸を増加可能となる。 In this way, awamori distiller or moromi vinegar obtained by squeezing it is added to at least awamori rice bran or awamori rice bran and steamed rice, subjected to an enzymatic reaction at an appropriate time and temperature, and saccharified to produce awamori distiller Alternatively, the moromi vinegar stock solution is a product in which a large amount of glucose is added to the awamori distillery mash or moromi vinegar stock solution, and the contents of citric acid and ferulic acid are also increased. As a result, without adding sugars or other sweeteners, sweetness can be imparted by using sugar from awamori koji, and the citric acid content from awamori koji can be increased without extending the awamori koji culture time. It becomes possible. Furthermore, the ferulic acid derived from Awamori can be increased without adding purified ferulic acid separately.
請求項２は、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも泡盛米麹もしくは泡盛米麹と蒸米を加えて、所定時間、所定の温度で酵素反応を行わしめ、糖化させることによって、クエン酸及びフェルラ酸の含有量を増加させることを特徴とする泡盛蒸留粕もしくはもろみ酢原液の成分増強方法である。
このように、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも泡盛米麹もしくは泡盛米麹と蒸米を加えて適当な時間及び温度で酵素反応を行わしめ、糖化させる糖化方法によると、泡盛蒸留粕もしくはもろみ酢原液に多量のブドウ糖が付与され、クエン酸及びフェルラ酸含有量も増加する。その結果、砂糖類その他の甘味料を添加することなしに、泡盛麹由来のぶどう糖による甘味付与が可能となり、また泡盛麹菌培養時間を延長することなしに、泡盛麹由来のクエン酸含有量を増加させることが可能となる。さらに、精製フェルラ酸を別途添加することなく、泡盛麹由来のフェルラ酸を増加させることが可能となる。したがって、糖分、クエン酸、フェルラ酸を同時に増加させることが可能である。
Claim 2, Awamori distillation lees or it mash vinegar stock solution squeezed in addition at least awamori rice koji or awamori rice koji and steamed rice, predetermined time, closing perform enzyme reaction at a predetermined temperature, then saccharification Rukoto To increase the contents of citric acid and ferulic acid, and to increase the components of the awamori distillery or moromi vinegar stock solution.
Thus, according to the saccharification method of adding awamori rice bran or awamori rice bran and steamed rice to the mash vinegar stock solution squeezed awamori distiller or saccharified rice, performing an enzymatic reaction at an appropriate time and temperature, and saccharifying. A large amount of glucose is added to the awamori distillery or moromi vinegar stock solution, and the citric acid and ferulic acid contents are also increased. As a result, without adding sugars or other sweeteners, sweetness can be imparted by using sugar from awamori koji, and the citric acid content from awamori koji can be increased without extending the awamori koji culture time. It becomes possible to make it. Furthermore, it becomes possible to increase ferulic acid derived from awamori koji without adding purified ferulic acid separately. Therefore, it is possible to increase sugar, citric acid, and ferulic acid simultaneously.
請求項３は、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも、通常より短い22乃至26時間泡盛麹菌を培養した泡盛米麹を加えることを特徴とする請求項２に記載の泡盛蒸留粕もしくはもろみ酢原液の成分強化方法であり、フェルラ酸の増強効果を高めるために泡盛麹菌培養の所要時間を22乃至26時間に設定した。すなわち、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に加える泡盛米麹として、泡盛麹菌の培養時間（製麹時間）が通常の40時間以上より短い22乃至26時間かけて製麹したものを用いる。 3. Awamori according to claim 2, wherein awamori rice bran obtained by cultivating awamori koji mold is at least 22 to 26 hours shorter than usual is added to awamori distiller's or moromi vinegar stock solution squeezed from awamori. This is a method for strengthening components of distiller's or moromi vinegar stock solution. In order to enhance the effect of enhancing ferulic acid, the time required for culturing Awamori koji was set to 22 to 26 hours. In other words, as awamori rice bran to be added to awamori distiller's or moromi vinegar stock solution squeezed it, the rice mash cultivated for 22 to 26 hours, which is shorter than the usual 40 hours or more, is the culture time of awamori koji Use.
このように製麹時間を短縮した泡盛米麹を用いる理由は、泡盛米麹の製麹時間が長いと、麹中に生産されたフェルラ酸が泡盛麹菌自身によって消費されて減少するからである。このことを防ぐために泡盛麹の製麹時間を短縮した。ただし製麹時間を短縮するのには限度があり、糖化反応が進むのに充分な糖化酵素が生産されていなければならない。これらの条件を満たすのが、22時間乃至26時間の製麹時間である。 The reason for using the awamori rice bran having a shortened koji making time is that, if the koji making time of the awamori rice koji is long, ferulic acid produced in the koji is consumed and reduced by the awamori koji mold itself. In order to prevent this, the time for making awamori koji was shortened. However, there is a limit to shortening the koji making time, and sufficient saccharifying enzyme must be produced for the saccharification reaction to proceed. Satisfying these conditions is a iron making time of 22 to 26 hours.
請求項４は、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも、蒸煮玄米を担体として製麹を行った泡盛玄米麹を加えることを特徴とする請求項２に記載の泡盛蒸留粕もしくはもろみ酢原液の成分強化方法である。通常の米麹に使用される米は精白米であるから、玄米表面に多く分布する食物繊維は除去されている。一方、精白工程を経ない玄米は、通常の精白米よりも食物繊維を多く含む。フェルラ酸は、麹菌の酵素によって食物繊維が分解されることによって生じるので、泡盛米麹の担体として、精白米でなく、食物繊維が豊富な玄米を用いることによってフェルラ酸の増強効果が高まる。 [Claim 4] The awamori distilled rice bran according to claim 2, wherein at least the awamori brown rice bran made by koji using the steamed brown rice as a carrier is added to the awamori distilled rice bran or the moromi vinegar stock solution obtained by squeezing it. Or it is the component reinforcement | strengthening method of moromi vinegar stock solution. Since the rice used for normal rice bran is polished rice, the dietary fiber distributed a lot on the surface of brown rice has been removed. On the other hand, brown rice that has not undergone a whitening process contains more dietary fiber than ordinary whitened rice. Since ferulic acid is produced by the decomposition of dietary fiber by an enzyme of Aspergillus, the effect of enhancing ferulic acid is enhanced by using brown rice rich in dietary fiber instead of polished rice as a carrier for Awamori rice bran.
請求項５は、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に少なくとも通常の泡盛米麹と蒸煮玄米を加えることを特徴とする請求項２に記載の泡盛蒸留粕もしくはもろみ酢原液の成分強化方法である。蒸煮玄米と共に米ぬかも加えて、米ぬか成分を補足することもできる。通常の精白米を用いた米麹の場合は40数時間の製麹時間で足りるのに対し、前記のようにもろみ酢に泡盛玄米麹を加えて糖化させ、フェルラ酸増強効果を高めるには、120 時間程度の製麹時間を要する。その結果、製麹に時間がかかりすぎて、生産効率に悪影響を及ぼす可能性がある。そこで通常の泡盛米麹を各種酵素の供給源として扱い、これに食物繊維が豊富な蒸煮玄米を混合して用いることにより、120 時間という長い製麹工程を必要とせずにフェルラ酸の増強効果を高めることができる。 Claim 5 is characterized by adding at least ordinary awamori rice bran and steamed brown rice to awamori distiller's or moromi vinegar stock obtained by squeezing the same, and strengthening the ingredients of awamori distiller's or moromi vinegar undiluted solution according to claim 2 Is the method. You can add rice bran with steamed brown rice to supplement rice bran ingredients. In the case of rice bran using regular milled rice, it takes 40 hours of rice kneading time, but to add awamori brown rice bran to moromi vinegar and saccharify as described above, to increase the ferulic acid enhancing effect, It takes about 120 hours of iron making time. As a result, it takes too much time for ironmaking, which may adversely affect production efficiency. Therefore, ordinary awamori rice bran is treated as a source of various enzymes, and by mixing it with steamed brown rice rich in dietary fiber, the effect of enhancing ferulic acid can be achieved without the need for a long koji-making process of 120 hours. Can be increased.
請求項６は、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも通常の泡盛米麹と米ぬかを加えることを特徴とする請求項２に記載の泡盛蒸留粕もしくはもろみ酢原液の成分強化方法である。
米ぬかは本来、玄米の外周部を構成していた部分が精米加工によって分離されたものであり、食物繊維を多く含んでいる。これを通常の泡盛米麹と共にもろみ粕やもろみ酢中に投入して、酵素反応を行なうことにより、フェルラ酸の増強効果を高めることができる。
[Claim 6] The component enhancement of the awamori distilled rice cake or moromi vinegar stock solution according to claim 2, wherein at least normal awamori rice bran and rice bran are added to the awamori distilled rice cake or moromi vinegar stock solution squeezed therefrom. Is the method.
Rice bran is originally a portion of the outer periphery of brown rice that has been separated by milling and contains a large amount of dietary fiber. The effect of enhancing ferulic acid can be enhanced by introducing this into moromi mash or moromi vinegar together with ordinary awamori rice bran and carrying out an enzyme reaction.
請求項１のように、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも泡盛米麹もしくは泡盛米麹と蒸米を加えて適当な時間及び温度で酵素反応を行わしめ、糖化させてなる泡盛蒸留粕もしくはもろみ酢原液は、泡盛蒸留粕やもろみ酢原液に多量のブドウ糖が付与され、クエン酸及びフェルラ酸含有量も増加した製品である。その結果、砂糖類その他の甘味料を添加することなしに、泡盛麹由来のぶどう糖による甘味付与が可能となり、また泡盛麹菌培養時間を延長することなしに、泡盛麹由来のクエン酸含有量を増加可能となる。さらに、精製フェルラ酸を別途添加することなく、泡盛麹由来のフェルラ酸を増加可能となる。
As in
請求項２のように、泡盛蒸留粕もしくはそれを搾汁したもろみ酢原液に、少なくとも泡盛米麹もしくは泡盛米麹と蒸米を加えて適当な時間及び温度で酵素反応を行わしめ、糖化させる成分強化方法によると、泡盛蒸留粕もしくはもろみ酢原液に多量のブドウ糖が付与され、クエン酸及びフェルラ酸含有量も増加する。その結果、砂糖類その他の甘味料を添加することなしに、泡盛麹由来のぶどう糖による甘味付与が可能となり、また泡盛麹菌培養時間を延長することなしに、泡盛麹由来のクエン酸含有量を増加させることが可能となる。さらに、精製フェルラ酸を別途添加することなく、泡盛麹由来のフェルラ酸を増加させることが可能となる。 Ingredient enhancement to add awamori rice bran or awamori rice bran and steamed rice to awamori distiller's or moromi vinegar stock solution squeezed as in claim 2 and to carry out an enzymatic reaction at an appropriate time and temperature for saccharification According to the method, a large amount of glucose is added to the awamori distillery or moromi vinegar stock solution, and the citric acid and ferulic acid contents are also increased. As a result, without adding sugars or other sweeteners, sweetness can be imparted by using sugar from awamori koji, and the citric acid content from awamori koji can be increased without extending the awamori koji culture time. It becomes possible to make it. Furthermore, it becomes possible to increase ferulic acid derived from awamori koji without adding purified ferulic acid separately.
泡盛米麹の製麹時間が長いと、麹中に生産されたフェルラ酸が泡盛麹菌自身によって消費されて減少する。ところが、請求項３のように、製麹時間を短縮した泡盛米麹を用いることにより、麹中に生産されたフェルラ酸が泡盛麹菌自身によって消費されのを抑制できる。ただし、糖化反応が進むのに充分な糖化酵素が生産されていなければならないので、これらの条件を満たすために、22時間乃至26時間の製麹時間である。 If the awamori rice bran making time is long, ferulic acid produced in the cocoon is consumed and reduced by the awamori bacillus itself. However, as in claim 3, by using the awamori rice bran with a shortened cocoon production time, the ferulic acid produced in the cocoon can be prevented from being consumed by the awamori bacillus itself. However, since sufficient saccharifying enzyme must be produced for the saccharification reaction to proceed, the ironmaking time is 22 to 26 hours in order to satisfy these conditions.
通常の泡盛米麹に使用される米は精白米であるから、玄米表面に多く分布する食物繊維は除去されている。一方、精白工程を経ない玄米は、通常の精白米よりも食物繊維を多く含む。フェルラ酸は、泡盛麹菌の酵素によって食物繊維が分解されることによって生じるので、請求項４のように、泡盛米麹の担体として、精白米でなく、食物繊維が豊富な玄米を用いることによって、フェルラ酸の増強効果が高まる。 Since the rice used in ordinary Awamori rice bran is polished rice, dietary fibers distributed a lot on the surface of brown rice have been removed. On the other hand, brown rice that has not undergone a whitening process contains more dietary fiber than ordinary whitened rice. Since ferulic acid is produced by the decomposition of dietary fiber by the enzyme of Awamori koji, by using brown rice rich in dietary fiber instead of refined rice as a carrier of Awamori rice bran as in claim 4, The enhancement effect of ferulic acid is increased.
通常の精白米を用いた泡盛米麹の場合は40数時間の製麹時間で足りるのに対し、前記のようにもろみ酢に泡盛玄米麹を加えて糖化させ、フェルラ酸増強効果を高めるには、120 時間程度の製麹時間を要する。その結果、製麹に時間がかかりすぎて、生産効率に悪影響を及ぼす可能性がある。そこで、請求項５のように、通常の泡盛米麹を各種酵素の供給源として扱い、これに食物繊維が豊富な蒸煮玄米を混合して用いることにより、120 時間という長い製麹工程を必要とせずにフェルラ酸の増強効果を高めることができる。 In the case of Awamori rice bran using regular milled rice, it takes 40 hours or more to make koji, while adding awamori brown rice bran to moromi vinegar and saccharifying it to enhance the ferulic acid enhancing effect , It takes about 120 hours of iron making time. As a result, it takes too much time for ironmaking, which may adversely affect production efficiency. Therefore, as in claim 5, ordinary awamori rice bran is treated as a source of various enzymes, and steamed brown rice rich in dietary fiber is mixed and used, thereby requiring a long koji making process of 120 hours. Therefore, the effect of enhancing ferulic acid can be enhanced.
米ぬかは本来、玄米の外周部を構成していた部分が精米加工によって分離されたものであり、食物繊維を多く含んでいる。したがって、請求項６のように、米ぬかを通常の泡盛米麹と共にもろみ粕やもろみ酢中に投入して、酵素反応を行なうことにより、フェルラ酸の増強効果を高めることができる。したがって、請求項５や請求項６のように、泡盛蒸留粕やもろみ酢原液に玄米や米ぬかを投入してクエン酸酸性の下で糖化させることによって、フェルラ酸だけでなく玄米に豊富に含まれる各種ミネラル成分（カリウム・マグネシウム・リン・鉄・亜鉛等）や各種ビタミン類（V ・E 、V ・B １、ナイアシン、V ・B ６、葉酸、パントテン酸等）及びタンパク質やアミノ酸なども泡盛蒸留粕やもろみ酢中に抽出される。 Rice bran is originally a portion of the outer periphery of brown rice that has been separated by milling and contains a large amount of dietary fiber. Therefore, as in claim 6, by adding rice bran together with normal awamori rice bran into moromi mash or moromi vinegar and performing an enzyme reaction, the effect of enhancing ferulic acid can be enhanced. Therefore, as in claim 5 or claim 6, by adding brown rice or rice bran to the awamori distillery or moromi vinegar stock solution and saccharifying it under citric acid acidity, it is abundant in brown rice as well as ferulic acid. Awamori distillation of various mineral components (potassium, magnesium, phosphorus, iron, zinc, etc.) and various vitamins (V, E, V, B1, niacin, V, B6, folic acid, pantothenic acid, etc.) and proteins and amino acids Extracted into persimmon and moromi vinegar.
まず、本発明の科学的メカニズムを説明する。
泡盛麹は蒸米上に泡盛麹菌（主にAspergillus awamori やAspergillus saitoi）が増殖した固形培養物であり、泡盛麹菌体と蒸米成分で構成されている。泡盛麹菌は酸性領域で活性化するタイプの澱粉分解酵素アミラーゼ（主にα―アミラーゼ及びグルコアミラーゼ）や、細胞壁成分からフェルラ酸を遊離するフェルラ酸エステラーゼおよびクエン酸を菌体外に分泌し、これらの物質は麹中に保持されている。
First, the scientific mechanism of the present invention will be described.
Awamori koji is a solid culture in which Awamori koji fungi (mainly Aspergillus awamori and Aspergillus saitoi) grow on steamed rice, and is composed of Awamori koji cells and steamed rice components. Aspergillus awamori secretes amylase (mainly α-amylase and glucoamylase) that activates in the acidic region, ferulic acid esterase and citric acid that release ferulic acid from cell wall components, and these are secreted outside the cell. This material is retained in the cage.
泡盛麹菌がクエン酸を多量に生産するため、泡盛麹菌由来の酵素はクエン酸酸性の液性下でよく反応する。特に泡盛麹菌由来の酸性アミラーゼは、３７℃〜５０℃付近、ｐH3〜４付近で反応速度が速くなる。このような泡盛麹をクエン酸酸性となっているもろみ酢中で反応させると、泡盛米麹中の澱粉がα―アミラーゼとグルコアミラーゼの作用によってブドウ糖にまで分解され、かつ、泡盛米麹中の細胞壁成分からフェルラ酸が遊離し、これらの生成物が泡盛もろみ酢中に溶出する。同時に、泡盛米麹中に保持されていたクエン酸が泡盛もろみ酢中に溶出する。 Since Awamori Koji produces a large amount of citric acid, the enzyme derived from Awamori Koji reacts well under acidic citrate solution. In particular, acidic amylase derived from Aspergillus awamori has a high reaction rate at 37 ° C. to 50 ° C. and around pH 3 -4. When such awamori koji is reacted in citrus acid moromi vinegar, starch in awamori rice koji is decomposed to glucose by the action of α-amylase and glucoamylase, and Ferulic acid is liberated from cell wall components, and these products are eluted in Awamori Moromi vinegar. At the same time, the citric acid retained in the awamori rice bran elutes in the awamori moromi vinegar.
さらに、請求項３のように、泡盛米麹の培養時間を短くすることによって、泡盛麹菌自身によるフェルラ酸の消費を抑制できる。また、請求項４乃至請求項６のように、細胞壁成分である食物繊維を精白米よりも多く含む玄米や米ぬかを糖化反応に供することにより、フェルラ酸の生成を促進できる。 Furthermore, the consumption of ferulic acid by Awamori koji itself can be suppressed by shortening the culture time of Awamori koji as in claim 3. Moreover, the production | generation of ferulic acid can be accelerated | stimulated by using for the saccharification reaction brown rice and rice bran which contain more dietary fiber which is a cell wall component than refined rice like Claim 4 thru | or 6.
次に本発明による泡盛蒸留粕やもろみ酢原液の糖化方法が実際上どのように具体化されるか実施形態を説明する。
まず、「通常の泡盛米麹」をもろみ酢中で糖化させる方法（比較例）につき、泡盛蒸留粕やもろみ酢原液の原料となる「通常の泡盛米麹」の製法を図１において説明する。
Next, an embodiment of how the saccharification method for awamori distillers and moromi vinegar stock solution according to the present invention is practically described will be described.
First, a method for producing “ordinary awamori rice bran” used as a raw material for awamori distilled mash and moromi vinegar stock solution will be described with reference to FIG.
（１）製麹方法
図１のように、まず原料となる精白米を洗浄しかつ吸水させてから蒸煮することによって、蒸米を得る。次いで、この蒸米に適量の泡盛麹菌胞子を散布し、撹拌する。これを37℃〜40℃付近に保ちながら、蒸米上に泡盛麹菌を増殖させる。こうして40〜45時間培養したものを「通常の泡盛米麹」とする。
(1) Koji making method As shown in FIG. 1, first, polished rice as a raw material is washed and absorbed, and then steamed to obtain steamed rice. Next, an appropriate amount of Awamori koji spores are sprayed on the steamed rice and stirred. While keeping this at around 37 ° C. to 40 ° C., Awamori koji molds are grown on steamed rice. What was cultured in this way for 40 to 45 hours is referred to as “normal awamori rice bran”.
（２）「もろみ酢原液」の製造方法
「もろみ酢原液」の製法を図２において説明する。まず、前記のような図１の手法を用い、原料米1000kgから得られた「通常の泡盛米麹」と1700リットルの水を発酵タンク内で混合して加水し、泡盛酵母菌培養液10リットルを添加する。
これを品温28℃前後に維持して14日間並行複発酵を行なわせると「もろみ」が出来上がる。この発酵もろみ中のアルコール濃度が19％前後となり、これを蒸留装置で蒸留して泡盛原酒を分取する。こうして泡盛原酒を蒸留・分取した後に、泡盛蒸留粕が残る。これをフィルタープレス装置で圧搾するなどの手法で搾汁し、次いでろ過して「もろみ酢原液」を得る。
(2) Manufacturing method of "Moromi vinegar stock solution" The manufacturing method of "Moromi vinegar stock solution" is demonstrated in FIG. First, using the method of FIG. 1 as described above, “normal awamori rice bran” obtained from 1000 kg of raw rice and 1700 liters of water are mixed and hydrated in a fermentation tank, and 10 liters of awamori yeast culture solution is added. Add.
If this is maintained at a temperature of around 28 ° C and parallel multi-fermentation is carried out for 14 days, "Moromi" is completed. The alcohol concentration in the fermented moromi is about 19%, and this is distilled with a distillation apparatus to fractionate Awamorihara sake. In this way, Awamori distillery remains after distillation and fractionation of Awamori Hara. This is squeezed by a method such as squeezing with a filter press apparatus, and then filtered to obtain a “moromi vinegar stock solution”.
（３）泡盛米麹の添加と糖化反応：請求項２の方法
図３のように、まず泡盛もろみ酢原液１リットルに図１の製法で製造した「通常の泡盛米麹」300gを加えて混合する。そして、温度を45℃に保ち時々撹拌しながら酵素反応及びクエン酸の溶出を行なわせる。6 時間後、これをろ過して固形分を除き、米麹糖化もろみ酢を得る。この米麹糖化もろみ酢は、ブドウ糖及びクエン酸含量が増加したものであり、これが請求項１のもろみ酢原液を由来とするもろみ酢製品である。なお、搾汁前の泡盛蒸留粕自体を原料とし、「通常の泡盛米麹」を混合して反応させてから、ろ過することもできる。
(3) Addition of awamori rice bran and saccharification reaction: Method of claim 2 As shown in FIG. 3, firstly, 1 liter of awamori moromi vinegar stock solution was added with 300 g of “normal awamori rice bran” produced by the process of FIG. To do. The temperature is kept at 45 ° C. and the enzyme reaction and citric acid are eluted with occasional stirring. After 6 hours, this is filtered to remove solids, and rice saccharified moromi vinegar is obtained. This rice saccharified moromi vinegar has an increased glucose and citric acid content, which is a moromi vinegar product derived from the moromi vinegar stock solution of
次に、請求項３の「製麹時間を短縮した泡盛米麹」をもろみ酢中で糖化させる方法を図５において説明する。この方法では、（１）製麹時間を短縮した泡盛米麹と、（２）もろみ酢原液を使用する。
（１）製麹
図４のように、まず精白米を洗浄しかつ吸水させてから蒸煮して蒸米を得る。この蒸米に適量の泡盛麹菌胞子を散布し、撹拌する。これを37℃〜40℃付近に保ちながら、蒸米上に泡盛麹菌を増殖させる。こうして24時間培養したものを「製麹時間を短縮した泡盛米麹」とする。なお、通常の製麹時間は40〜45時間である。
Next, a method for saccharifying the awamori rice bran with reduced koji making time in moromi vinegar will be described with reference to FIG. In this method, (1) Awamori rice bran with reduced koji making time and (2) Moromi vinegar stock solution are used.
(1) Koji making As shown in FIG. 4, first, polished rice is washed and absorbed, and then steamed to obtain steamed rice. An appropriate amount of awamori koji spores are sprayed on the steamed rice and stirred. While maintaining this at around 37 ° C. to 40 ° C., Awamori koji molds are grown on the steamed rice. What was cultured for 24 hours in this way is referred to as “Awamori rice bran with reduced koji making time”. The normal iron making time is 40 to 45 hours.
（２）「もろみ酢原液」の製法は図２と同じ。 (2) The manufacturing method of “Moromi vinegar stock solution” is the same as FIG.
（３）泡盛米麹の添加と糖化反応
図５のように、図２の製法で製造した泡盛もろみ酢原液１リットルに、図４の製法で製造した製麹時間の短い泡盛米麹300gを加えて混合し、温度を45℃に保ち時々撹拌しながら酵素反応及びクエン酸の溶出を行なわせる。そして６時間後、これをろ過して固形分を除き、米麹糖化もろみ酢を得る。この米麹糖化もろみ酢は、ブドウ糖、クエン酸及びフェルラ酸含量が増加したものである。なお、搾汁前の泡盛蒸留粕自体を原料とし、「製麹時間の短い泡盛米麹」を混合して反応させてから、ろ過することもできる。
(3) Addition of awamori rice bran and saccharification reaction As shown in FIG. 5, 300 g of awamori rice bran with a short koji making time produced by the production method of FIG. 4 was added to 1 liter of awamori moromi vinegar stock solution produced by the production method of FIG. Then, keep the temperature at 45 ° C. and allow the enzyme reaction and citric acid to elute with occasional stirring. And after 6 hours, this is filtered and solid content is removed, and rice saccharified moromi vinegar is obtained. This rice saccharified moromi vinegar has an increased content of glucose, citric acid and ferulic acid. In addition, it can also filter, after making awamori distillery itself before squeezing into a raw material and mixing and reacting "Awamori rice bran with a short koji making time."
請求項４の蒸煮玄米を担体とした「泡盛玄米麹」をもろみ酢中で糖化させる方法を説明する。この方法では、（１）蒸煮玄米を担体とした泡盛玄米麹と、（２）もろみ酢原液を使用する。
（１）製麹
図６のように、玄米を洗浄しかつ吸水させてから蒸煮して蒸煮玄米を得る。この蒸煮玄米に適量の泡盛麹菌胞子を散布し、撹拌する。これを37℃〜40℃付近に保ちながら、蒸煮玄米上に泡盛麹菌を増殖させる。こうして120 時間培養したものを「蒸煮玄米を担体とした泡盛玄米麹」とする。
A method for saccharifying "Awamori brown rice bran" using the steamed brown rice of claim 4 as a carrier in moromi vinegar will be described. In this method, (1) Awamori brown rice bran using steamed brown rice as a carrier and (2) Moromi vinegar stock solution are used.
(1) Koji making As shown in FIG. 6, brown rice is washed and absorbed, and then steamed to obtain steamed brown rice. An appropriate amount of Awamori koji spores are sprayed on the cooked brown rice and stirred. While keeping this at around 37 ° C. to 40 ° C., Awamori koji molds are grown on the steamed brown rice. What was cultured for 120 hours in this way was designated as “Awamori brown rice bran using steamed brown rice as a carrier”.
（２）「もろみ酢原液」の製法は図２と同じ。 (2) The manufacturing method of “Moromi vinegar stock solution” is the same as FIG.
（３）「泡盛玄米麹」の添加と糖化反応
図７のように、泡盛もろみ酢原液１リットルに、図６の製法で製造した「泡盛玄米麹」300gを加えて混合し、温度を45℃に保ち時々撹拌しながら酵素反応及びクエン酸の溶出を行なわせる。そして６時間後、これをろ過して固形分を除き、米麹糖化もろみ酢を得る。この米麹糖化もろみ酢は、ブドウ糖、クエン酸及びフェルラ酸含量が増加したものである。この場合も、搾汁前の泡盛蒸留粕自体を原料とし、「蒸煮玄米を担体とした泡盛玄米麹」を混合して反応させてから、ろ過することもできる。
(3) Addition and saccharification reaction of “Awamori brown rice bran” As shown in FIG. 7, 300 g of “Awamori brown rice bran” produced by the production method of FIG. 6 is added to 1 liter of awamori moromi vinegar stock solution, and the temperature is 45 ° C. The enzyme reaction and citric acid are eluted with occasional stirring. And after 6 hours, this is filtered and solid content is removed, and rice saccharified moromi vinegar is obtained. This rice saccharified moromi vinegar has an increased content of glucose, citric acid and ferulic acid. In this case as well, the awamori distilled rice cake before squeezing can be used as a raw material, and the “awamori brown rice cake using steamed brown rice as a carrier” can be mixed and reacted, and then filtered.
請求項５の「通常の泡盛米麹」と蒸煮玄米をもろみ酢中で糖化させる方法を図８で説明する。この方法では、（１）通常の泡盛米麹と、蒸煮玄米と、（２）もろみ酢原液とを使用する。
（１）通常の泡盛米麹を得るための製麹は、図１と同じ。
（２）もろみ酢原液の製法は図２と同じ。
（３）泡盛米麹及び蒸煮玄米の添加と糖化反応
図８のように、泡盛もろみ酢原液１リットルに、図１の製法で製造した「通常の泡盛米麹」150gと蒸煮玄米15０ｇを加えて混合し、温度を45℃に保ち時々撹拌しながら酵素反応及びクエン酸の溶出を行なわせる。そして６時間後、これをろ過して固形分を除き、米麹糖化もろみ酢を得る。この米麹糖化もろみ酢は、ブドウ糖、クエン酸及びフェルラ酸含量が増加したものである。この場合も、搾汁前の泡盛蒸留粕自体を原料とし、「蒸煮玄米を担体とした泡盛玄米麹」を混合して反応させてから、ろ過することもできる。
The method of saccharifying the "normal Awamori rice bran" and steamed brown rice in claim 5 in moromi vinegar will be described with reference to FIG. In this method, (1) ordinary awamori rice bran, steamed brown rice, and (2) moromi vinegar stock solution are used.
(1) Koji making to obtain a normal Awamori rice bran is the same as in FIG.
(2) The manufacturing method of moromi vinegar stock solution is the same as FIG.
(3) Addition of awamori rice bran and steamed brown rice and saccharification reaction As shown in Fig. 8, add 150g of "normal awamori rice bran" and 150g of steamed brown rice to 1 liter of awamori moromi vinegar stock solution. Mix and allow the enzyme reaction and citric acid elution to occur at 45 ° C with occasional stirring. And after 6 hours, this is filtered and solid content is removed, and rice saccharified moromi vinegar is obtained. This rice saccharified moromi vinegar has an increased content of glucose, citric acid and ferulic acid. In this case as well, the awamori distilled rice cake before squeezing can be used as a raw material, and the “awamori brown rice cake using steamed brown rice as a carrier” can be mixed and reacted, and then filtered.
請求項６の「通常の泡盛米麹」と蒸煮米ぬかをもろみ酢中で糖化させる方法を図９で説明する。この方法では、（１）通常の泡盛米麹と、米ぬかと、（２）もろみ酢原液とを使用する。
（１）通常の泡盛米麹を得るための製麹は、図１と同じ。
（２）もろみ酢原液の製法は図２と同じ。
（３）泡盛米麹及び蒸煮米ぬかの添加と糖化反応
図９のように、泡盛もろみ酢原液１リットルに、図１の製法で製造した「通常の泡盛米麹」300gと吸水させ蒸煮した米ぬか30ｇを加えて混合し、温度を45℃に保ち時々撹拌しながら酵素反応及びクエン酸の溶出を行なわせる。そして６時間後、これをろ過して固形分を除き、米麹糖化もろみ酢を得る。この米麹糖化もろみ酢は、ブドウ糖、クエン酸及びフェルラ酸含量が増加したものである。この場合も、搾汁前の泡盛蒸留粕自体を原料とし、「蒸煮玄米を担体とした泡盛玄米麹」を混合して反応させてから、ろ過することもできる。
A method for saccharifying the "normal awamori rice bran" and steamed rice bran of claim 6 in moromi vinegar will be described with reference to FIG. In this method, (1) ordinary awamori rice bran and rice bran and (2) moromi vinegar stock solution are used.
(1) Koji making to obtain a normal Awamori rice bran is the same as in FIG.
(2) The manufacturing method of moromi vinegar stock solution is the same as FIG.
(3) Addition of awamori rice bran and steamed rice bran and saccharification reaction As shown in Fig. 9, 1 liter of awamori moromi vinegar stock solution, 300 g of "normal awamori rice bran" produced by the process of Fig. 1 and 30 g of rice bran that was absorbed and steamed Add and mix, keep the temperature at 45 ° C and allow the enzyme reaction and citric acid to elute with occasional stirring. And after 6 hours, this is filtered and solid content is removed, and rice saccharified moromi vinegar is obtained. This rice saccharified moromi vinegar has an increased content of glucose, citric acid and ferulic acid. In this case as well, the awamori distilled rice cake before squeezing can be used as a raw material, and the “awamori brown rice cake using steamed brown rice as a carrier” can be mixed and reacted, and then filtered.
各成分分析と比較
泡盛もろみ酢原液と、図３、図５、図７、図８及び図９の製法で得た新たな泡盛もろみ酢のブドウ糖量、クエン酸量、フェルラ酸量について以下の方法で測定した。
（１）ブドウ糖は、ムタロターゼ・GOD 法（グルコースC iiテストワコー）によって定量した。
（２）クエン酸は、カラム：BIO RAD Aminex HPX-87H、流速：0.6ml/min 、検出器：UV（215nm ）、溶離液：0.004M硫酸の条件に設定した液体クロマトグラフィーによって定量した。
（３）フェルラ酸は、カラム：Wacosil ii５C １８HG 流速：1ml/min 検出器：UV（230nm ）
溶離液 A液 50 ｍM 酢酸緩衝液、B 液メタノール（B 液 10%-60%リニアグラジエント）の条件に設定した液体クロマトグラフィーによって定量した。
（４）上述の各方法で得られたもろみ酢の成分分析の結果を表１に示した。
(1) Glucose was quantified by the mutarotase / GOD method (glucose C ii Test Wako).
(2) Citric acid was quantified by liquid chromatography under the conditions of column: BIO RAD Aminex HPX-87H, flow rate: 0.6 ml / min, detector: UV (215 nm), eluent: 0.004M sulfuric acid.
(3) Ferulic acid is column: Wacosil ii5C 18HG Flow rate: 1 ml / min Detector: UV (230 nm)
Eluent A quantified by liquid chromatography set to conditions of 50 mM acetate buffer and B liquid methanol (B liquid 10% -60% linear gradient).
(4) Table 1 shows the results of component analysis of moromi vinegar obtained by the above-described methods.
以上のように、泡盛蒸留粕もしくはこれを搾汁した泡盛もろみ酢に、製麹時間を短縮した泡盛米麹、蒸煮玄米を担体とした泡盛玄米麹、通常の泡盛米麹と蒸煮玄米の混合物または通常の泡盛米麹と米ぬかの混合物を加えて酵素反応させる製法によると、ブドウ糖、クエン酸およびフェルラ酸の含有量を同時に増加させることが可能となり、泡盛を製造する際の廃棄物である泡盛蒸留粕の有効利用が一層促進される。 As described above, awamori distilled rice bran or awamori moromi vinegar squeezed from this, awamori rice bran with reduced koji making time, awamori brown rice bran using steamed brown rice as a carrier, a mixture of normal awamori rice bran and steamed brown rice or According to the production method in which a mixture of ordinary awamori rice bran and rice bran is added and subjected to an enzyme reaction, the contents of glucose, citric acid and ferulic acid can be increased at the same time, and awamori distillation is a waste when producing awamori. The effective use of firewood is further promoted.
Claims (6)
Awamori distillation lees or vinegar mash stock solution which was squeezed in addition at least awamori rice koji or awamori rice koji and steamed rice, predetermined time, closing perform enzyme reaction at a predetermined temperature, by Rukoto is glycosylated, and citric acid A product derived from awamori distillery or moromi vinegar stock solution, characterized by increasing the content of ferulic acid .
Awamori distillation lees or vinegar mash stock solution which was squeezed in addition at least awamori rice koji or awamori rice koji and steamed rice, predetermined time, closing perform enzyme reaction at a predetermined temperature, by Rukoto is glycosylated, and citric acid A method for enhancing the components of awamori distillery or moromi vinegar stock solution, characterized by increasing the content of ferulic acid .
Awamori distilled rice cake or moromi vinegar stock solution according to claim 2, characterized in that awamori rice bran or moromi vinegar stock obtained by culturing koji mold for 22 to 26 hours shorter than usual is added to awamori distilled rice cake or moromi vinegar stock solution squeezed therefrom. Method for enhancing the ingredients of
The awamori distilled rice bran or moromi vinegar stock solution according to claim 2, wherein awamori distilled rice bran or moromi vinegar stock solution is added to awamori distilled rice bran or moromi vinegar stock solution squeezed with awamori distilled rice bran by using at least steamed brown rice as a carrier. Ingredient enhancement method.
The method for enhancing the components of the awamori distilled rice bran or moromi vinegar stock solution according to claim 2, wherein at least ordinary awamori rice bran and steamed brown rice are added to the awamori distilled rice bran or moromi vinegar stock solution squeezed therefrom.
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