JP5560088B2 - Lactic acid fermented food of rice and production method thereof - Google Patents
Lactic acid fermented food of rice and production method thereof Download PDFInfo
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本発明は、米の乳酸醗酵食品及びその製造方法に関する。本発明の米の乳酸醗酵食品は、10日〜14日間かけて乳酸醗酵させた食べる甘酒であり、アルコール分のない甘酸っぱい食べる甘酒である。 The present invention relates to a lactic acid fermented food of rice and a method for producing the same. The rice lactic acid fermented food of the present invention is a sweet liquor that is lactic fermented over 10 to 14 days, and is a sweet and sour sweet liquor that contains no alcohol.
本発明の米の乳酸醗酵食品である食べる甘酒の原料は、
1.米(白米)
2.麹(白米の麹)
3.水
の以上3つの原料だけであるが、水は極力少なくしたものが本発明の米の乳酸醗酵食品、食べる甘酒である。
The raw material of the amazake that is the lactic acid fermented food of the present invention is
1. Rice (white rice)
2. Rice cake (white rice rice cake)
3. Although only the above three ingredients of water are used, the amount of water reduced as much as possible is the lactic acid fermented food of rice of the present invention and the sweet sake to eat.
本発明の米の乳酸醗酵食品の製造方法は、従来の清酒製造工程の酒母の前段である乳酸醗酵の期間を、仕込配合や麹、仕込温度、温度経過を本発明の仕様に変えて仕込を行うものである。この際には、食中毒菌を増殖させないこと、及び所謂「早湧き」をさせない(アルコール醗酵をさせない)ことに最大限の注意を払い、米の乳酸醗酵食品としての安全性と保存性を確保し、十分に甘酸っぱく熟成したところで製成・詰口、貯蔵・出荷管理を行い、一般消費者に提供するものである。 The method for producing lactic acid fermented foods of the rice of the present invention is to prepare the lactic acid fermentation period, which is the previous stage of the sake mother in the conventional sake production process, by changing the preparation composition, koji, preparation temperature, temperature course to the specifications of the present invention. Is what you do. At this time, the utmost care is taken not to grow food poisoning bacteria and so-called “early spring” (no alcohol fermentation) to ensure the safety and preservation of rice as a lactic acid fermented food. When it is fully sweet and sour, it is produced, filled, stored and shipped, and provided to general consumers.
甘酒と言えば、今でこそ、冬の食品との印象であるが、江戸時代には夏の猛暑で体力を消耗したときなどに、その体力回復や栄養補給のために特に好んで飲用されていたものである。 Speaking of amazake, it is now the impression that it is a winter food, but in the Edo period, when it was exhausted by the heat of summer, it was especially preferred for its recovery and nutrition. It is a thing.
本発明の米の乳酸醗酵食品である食べる甘酒は、甘酒が本来持ち合わせている大量のブドウ糖とビタミンB1,B2,B6、パントテン酸、イノシトール、ビオチンなどの天然型吸収ビタミン群に加えて、すべての必須アミノ酸を含んでおり、さらには、火入れ殺菌はしても十分に乳酸醗酵した食品であり、これまでの「乳」を原料とした乳酸醗酵食品にはない味はもとより、栄養成分においても新規な食品として提供するものである。 Eat amazake, which is a rice lactic acid fermented food of the present invention, contains all of the naturally-absorbed vitamins such as vitamin B1, B2, B6, pantothenic acid, inositol, biotin, etc. It contains essential amino acids. Furthermore, it is a food that has been fully lactic acid fermented even after sterilization by heating. In addition to the taste not found in conventional lactic acid fermented foods made from “milk”, it also has a new nutritional component. It is provided as a simple food.
特許文献1(特開2004−154086号公報)として、米・麹を糖化してなる甘酒、豆乳あるいは豆乳と牛乳を主原料とすることを特徴とする乳酸発酵飲料およびその製造方法に関するものが開示されている。これにおいては「牛乳のみを乳酸発酵してなるヨーグルトよりも良質の植物性タンパク質が豊富であり、機能性に優れたオリゴ糖を含む豆乳と牛乳を乳酸発酵し、さらに精白米を麹で発酵させて麹の上品なまろやかさと甘みを備えた甘酒を併用することにより本発明を完成した。」としている。 Patent Document 1 (Japanese Patent Application Laid-Open No. 2004-154086) discloses a lactic acid fermented beverage characterized by using as a main ingredient amazake, soy milk or soy milk and milk obtained by saccharification of rice and rice bran, and a method for producing the same. Has been. In this, “soy milk and milk containing oligosaccharides, which are rich in plant proteins of higher quality than yogurt made by lactic fermentation of only milk, and have superior functionality, are fermented with lactic acid, and refined rice is fermented with rice bran. The present invention was completed by using a combination of refined mellowness and sweetness with sweetness. "
また、非特許文献1には、「米の乳酸発酵技術およびウメの乳酸発酵技術は平成20年12月24日に特許出願した技術です。」として、「(1)米乳酸発酵飲食品及びその製造方法(特許出願中)」に関して「米を麹などで糖化させ(いわゆる甘酒)、加熱殺菌後県内食材から分離した植物性乳酸菌(FPL1)を接種することにより、100%米を原料にしたヨーグルトタイプの商品開発が可能になる技術です。」として米の乳酸発酵飲食品及びその製造方法についての開示がある。しかし、非特許文献1ではこれ以上の詳細な情報は開示されてはいない。 Non-Patent Document 1 states that "Rice lactic acid fermentation technology and ume lactic acid fermentation technology are patented on December 24, 2008." Regarding the production method (patent pending), yogurt made from 100% rice by saccharifying rice with rice cake (so-called amazake) and inoculating plant lactic acid bacteria (FPL1) separated from foods in the prefecture after heat sterilization "It is a technology that enables the development of products of the type." However, Non-Patent Document 1 does not disclose more detailed information.
非特許文献2には、「バイオプリザベーション技術を活用した甘酒の開発」として、「製造工程に抗菌性乳酸菌による発酵を導入し、乳酸菌が生産する抗菌性物質により有害微生物の育成を素子することを試みた。」とし、「麹、炊飯米、水を重量比1:1:2で混合し、62℃で糖化を行った。」としている。これは、従来の甘酒と同じに水分が多く飲む甘酒であり、食べる甘酒とはなっていない。 Non-Patent Document 2 describes, as “Development of Amazake Utilizing Bio-Preservation Technology”, “Introducing fermentation with antibacterial lactic acid bacteria into the manufacturing process, and elementing the growth of harmful microorganisms with antibacterial substances produced by lactic acid bacteria. ”And“ The rice cake, cooked rice and water were mixed at a weight ratio of 1: 1: 2 and saccharified at 62 ° C. ”. This is a liquor that drinks as much water as conventional amazake and is not an amazake that you eat.
非特許文献3には、古来より受け継がれてきた生もと(きもと)の技術に関して詳細に説明されている。しかし、これは生もと造りの清酒の製造工程であって、これ程までに水分量の少ない乳酸発酵についての記述ではない。 Non-Patent Document 3 describes in detail the technology of Kimoto that has been inherited since ancient times. However, this is a process for producing sake made from fresh sake, and is not a description of lactic acid fermentation with so little water content.
本発明が解決しようとする課題は、甘酒の製造も生もと造りによる清酒の製造も古来より日本の伝統技術として知られているものであるが、敢えてそれ等の伝統的技術と類似した手法を採用しながらも、従来にない食べる甘酒としての米の乳酸醗酵食品を如何にして得るかである。 The problem to be solved by the present invention is that both the production of Amazake and the production of Sake using Ikumoto-zukuri have been known as traditional Japanese techniques since ancient times. It is how to obtain a rice lactic acid fermented food as an unsweetened edible liquor.
本発明の食べる甘酒としての米の乳酸醗酵食品は、総米100を原料として、仕込配合での重量歩合が蒸米86〜90%及び麹10〜14%の歩合で仕込んで乳酸醗酵させ、Ph3.8〜3.4とし、仕込配合の重量歩合で10〜20%の仕込水を加えて乳酸醗酵させることを特徴とする。
一般的に「重量歩合」をいう場合には
(1)仕込配合での蒸米、麹の割合をいう場合
(2)「吸水率」つまり蒸米や麹が浸漬工程、蒸米工程でどれだけの割合で水を含んだかをいう場合
ここでの「重量歩合」は仕込配合での重量歩合を意味する。
The lactic acid fermented food of rice as a sweet liquor to be eaten of the present invention is prepared by using the
In general, when referring to "weight ratio" (1) When referring to the ratio of steamed rice and rice bran in preparation, (2) "Water absorption rate", that is, at what rate steamed rice and rice bran are immersed in the steaming process When it says whether it contained water, "weight ratio" here means the weight ratio in the preparation blend.
さらに、本発明の食べる甘酒としての米の乳酸醗酵食品では、仕込水は、玄米を精米後の洗米・浸漬工程を経て蒸米工程で吸水した水分のみからなることを特徴とする。 Furthermore, in the rice lactic acid fermented food as the sweet liquor to be eaten according to the present invention, the feed water consists only of water that has absorbed brown rice in the steamed rice process through the washing and dipping process after milling.
本発明の食べる甘酒としての米の乳酸醗酵食品の製造方法は、総米100を原料として、仕込配合の重量歩合が86〜90%の蒸米及び10〜14%の麹によって、それらの蒸米と麹を早湧きさせずに乳酸醗酵させて、Phが3.8〜3.4の米の乳酸醗酵食品を製造することを特徴とする。
The method for producing a lactic acid fermented food of rice as an edible liquor according to the present invention is based on the
さらに本発明の食べる甘酒としての米の乳酸醗酵食品の製造方法は、仕込配合の重量歩合で10〜20%の仕込水を加えて乳酸醗酵させることを特徴とする。 Furthermore, the method for producing lactic acid-fermented food of rice as a sweet liquor to eat according to the present invention is characterized in that 10 to 20% of brewed water is added at a weight ratio of the brewed blend to cause lactic acid fermentation.
さらに本発明の食べる甘酒としての米の乳酸醗酵食品の製造方法は、仕込水は加えずに、玄米を精米した後、洗米・浸漬工程を経て蒸米工程で吸水した水分のみにより乳酸醗酵させることを特徴とする。 Furthermore, the method for producing a rice lactic acid fermented food as an edible liquor according to the present invention is to ferment lactic acid only with the water absorbed in the steamed rice process after washing the rice and immersing it after polishing the brown rice without adding feed water. Features.
本発明は、以上のような構成により、米を100%の原料にしながら乳酸醗酵により食感の滑らかな「食べる甘酒」としての米の乳酸醗酵食品を得られるものである。 According to the present invention, a lactic acid-fermented food product of rice as a “eating amazake” having a smooth texture can be obtained by lactic acid fermentation while using rice as a 100% raw material.
本発明は、米を100%の原料にしながら、乳酸醗酵工程の際に早湧きをさせずに乳酸醗酵をさせて、アルコールを含有しない、より食感の滑らかな「食べる甘酒」としての米の乳酸醗酵食品を得られるものである。
In the present invention, while making
以下、図面を用いて本発明の実施例について説明する。本発明の米の乳酸醗酵食品の製造工程は、図1に示すとおりであり、それを順次説明する。 Embodiments of the present invention will be described below with reference to the drawings. The production process of the rice lactic acid fermented food of the present invention is as shown in FIG. 1 and will be described sequentially.
本発明の米の乳酸醗酵食品である食べる甘酒の原料は、米、麹、水のみであり、水は極力使用を抑えたものである。この3つの原料を本発明の製造方法に沿って説明する。 The raw materials for eating amazake, which is the lactic acid fermented food of rice of the present invention, are only rice, koji, and water, and water is used as much as possible. These three raw materials will be described along the production method of the present invention.
まず、第1の原料である「米」について説明する。米は、玄米を予定の精米歩合(70〜80%)になるように精米機で精米する(S1)。精米した白米を給食用洗米機及び手で洗い、麹米、掛米共に6時から10時間程度浸漬した後、水切りをする(S2)。翌朝、生の白米を甑に投入して約50分間蒸気にあて、できあがった蒸米(S3)を麹米は麹室へ、直接仕込む掛米は予定の温度(35〜40℃)になるまで自然冷却(S4)し仕込みを待つ。ここで用いている「掛米」との用語は、「麹米」と対になる用語として用いており、蒸して酒母や三段仕込み等に掛ける(加える)原料米をいう。従って、ある時は「蒸米」との同義語で用いられるが、本発明においては、部分的な意味合いで「掛米」と表現している。 First, “rice” as the first raw material will be described. The rice is polished with a rice mill so that the brown rice has a planned rice polishing ratio (70 to 80%) (S1). The polished white rice is washed with a rice washer and a hand for lunch, and both the glutinous rice and the rice are soaked for about 10 hours from 6 o'clock, and then drained (S2). The next morning, raw white rice is put into the koji and steamed for about 50 minutes, and the resulting steamed rice (S3) is placed in the koji room, and the kake rice that is directly charged is natural until it reaches the planned temperature (35-40 ° C). Cool (S4) and wait for preparation. As used herein, the term “kake rice” is used as a pairing term with “glutinous rice”, and refers to raw rice that is steamed and added (added) to a liquor mother or a three-stage charge. Therefore, although it is used synonymously with “steamed rice” at certain times, in the present invention, it is expressed as “kake rice” in a partial sense.
精米工程(S1)においては、商品の安定性や保存性をより高めるために、玄米の外表部に多いタンパク質、脂肪、無機質などの成分を精米機により取り除く。洗米・浸漬・水切り工程においては、洗米により白米に付着している糠やゴミ等を取り除き、流水ですすいだ後に麹米、掛米共に6時間から10時間程度浸漬し、予定の吸水率(130〜135%)に達した頃に水切りを行う。次の蒸米工程(S3)の目的は、白米の生デンプンをα化(生の白米を糊化すること)して、麹の酵素作用や掛米としての糖化作用を受け易くすることであり、さらに白米そのものを殺菌して以降の乳酸醗酵を円滑に進めるためのものである。蒸米の冷却工程(S4)では、仕込予定温度(30〜35℃)が決められているために、仕込室の前に蒸米を広げて予定品温(35〜40℃)まで冷ます必要がある。 In the rice milling step (S1), components such as proteins, fats, and minerals that are abundant in the outer surface of brown rice are removed by a rice milling machine in order to further improve the stability and storage stability of the product. In the washing, soaking and draining process, the rice cake and dust adhering to the white rice are removed by washing the rice, rinsed with running water, and then soaked for 6 to 10 hours for both the polished rice and the hanging rice. Drain the water when it reaches ~ 135%). The purpose of the next steamed rice process (S3) is to gelatinize the raw starch of white rice (to gelatinize the raw white rice), and to make it easier to undergo enzymatic action of rice bran and saccharification action as hulled rice, Furthermore, it is for sterilizing the white rice itself to facilitate the subsequent lactic acid fermentation. In the steamed rice cooling step (S4), since the planned charging temperature (30 to 35 ° C) is determined, it is necessary to spread the steamed rice in front of the charging chamber and cool it to the planned product temperature (35 to 40 ° C). .
次に、第2の原料である「麹」について説明する。麹は、蒸米に麹菌を生やしたもので、麹の出来不出来が味に影響を与えることに加え、もう一方の大きな役割として米のでんぷんをブドウ糖にまで分解する糖化の役割を担う。つまり、でんぷんを分解してグルコースに変えるアミラーゼ、タンパク質に働きアミノ酸に分解するプロテアーゼ、脂肪をグリセリンと脂肪酸に分解するリパーゼなどの分解酵素を分泌して、乳酸醗酵に必要な栄養素を蒸米に作用し供給するものである。 Next, “麹” as the second raw material will be described. Koji is a steamed rice made of koji molds. In addition to affecting the taste of koji, the other major role is to saccharify rice starch into glucose. In other words, it secretes degrading enzymes such as amylase that breaks down starch into glucose, protease that works on proteins and breaks down into amino acids, lipase that breaks down fats into glycerin and fatty acids, and acts on steamed rice with nutrients necessary for lactic acid fermentation. To supply.
麹室は、部屋全件が断熱構造で、常時室温が30℃を保たれ且つ換気機能が必要である。麹室の中では、蒸米に麹菌を散布する「床」と麹蓋を積み重ねる「棚」が必要となる。本実施例においては、麹室の外壁部分には、従来の杉材ではなく、ゴアテックス(登録商標)というスポーツ衣類の素材を使用した。 In the octopus room, all the rooms have a heat insulating structure, the room temperature is always kept at 30 ° C., and a ventilation function is necessary. In the cocoon room, a “floor” for spraying koji mold on steamed rice and a “shelf” for stacking cocoon lids are required. In the present embodiment, a material for sports clothing called Gore-Tex (registered trademark) was used for the outer wall portion of the octopus instead of the conventional cedar material.
製麹道具としては、温度計、部屋の熱源としての電熱器または温床線、敷布や掛布、麹を盛る麹蓋(麹を入れる箱)、麹の塊を壊す「ぶんじ」、麹を盛る「盛マス」などがある。 As a koji-making tool, a thermometer, an electric heater or hotbed as a heat source for the room, a laying cloth or a hanging cloth, a gutter lid (box to put a gutter), a “bunji” that breaks the gutter lump, and a gutter There is “Sheng Mass”.
これらの製麹道具を使用しての製麹工程(S5)は以下のとおりである。
(1)麹用の蒸米を室温30℃の「麹室」の「床」に引き込み、蒸米を薄く広げ予定の室温(32〜34℃)で種麹菌を散布し、布に包み保温する。
(2)約8時間後に保温していた蒸米をほぐし、余分な水分の発散と酸素の補給、予定の温度(30.5〜32℃)になるよう再び布に包み保温する。
(3)翌朝、固まっている蒸米(以下、麹という)をパラパラにほぐし、準備していた麹蓋に一定量入れ、麹の状態を見ながら3回〜4回の「手入れ」を繰り返して、翌朝の出麹を待つ。麹を造るのに必要な時間は、約2日間である。
The iron making process (S5) using these iron making tools is as follows.
(1) Pull the steamed rice for koji into the “floor” of the “sushi room” at room temperature 30 ° C., spread the steamed rice thinly at the room temperature (32-34 ° C.) where the steamed rice is to be spread, wrap it in a cloth and keep warm.
(2) Loosen the steamed rice that has been kept warm after about 8 hours, wrap it in a cloth again and keep it warm so that excess moisture is released, oxygen is supplied, and the expected temperature (30.5 to 32 ° C.) is reached.
(3) The next morning, loosen the steamed rice (hereinafter referred to as rice cake) and pour it into the prepared lid, and repeat the “care” 3-4 times while observing the state of the rice cake. Wait for the next morning. The time required to make a basket is about 2 days.
第3の原料である「水」について説明する。水(S6)は、水道水を使用する。仕込工程で用いられる仕込水は、「汲み水」と呼び、麹の酵素作用や麹米の糖化作用、亜硝酸の生成、乳酸醗酵など、すべての反応は「水」を介して行われる。このように、第3の原料「水」は、本発明の米の乳酸醗酵食品においては欠かせないものであるが、食べる甘酒としての乳酸醗酵食品としては、できるだけ水を少なくして食品を完成させる必要があり、そこに苦労をしたものである。本発明においては、乳酸醗酵時に追加の「汲み水」を用いずに、玄米を精米した後、洗米・浸漬工程を経て蒸米工程で吸水した水分のみを用いて米の乳酸醗酵食品としての食べる甘酒を仕込むことも可能である。 “Water” as the third raw material will be described. Water (S6) uses tap water. The feed water used in the feed process is called “pumped water”, and all reactions such as the enzyme action of koji, saccharification of koji rice, the production of nitrous acid, and lactic acid fermentation are carried out through “water”. As described above, the third raw material “water” is indispensable in the lactic acid fermented food of rice of the present invention, but as a lactic fermented food as a sweet liquor to eat, the food is completed with as little water as possible. It is necessary to make it happen, and there is a hard work there. In the present invention, without using additional “pumped water” at the time of lactic acid fermentation, after the polished rice is polished, the rice is used as a lactic acid fermented food for lactic acid fermentation using only the water absorbed in the steamed rice process through the washing and dipping process. It is also possible to charge.
以降、本発明の米の乳酸醗酵食品としての食べる甘酒の仕込工程(S7)を説明する。
本発明の米の乳酸醗酵食品の仕込みに当たり、高品質な「食べる甘酒」を製造することは勿論であるが、最大限注意を払うべきことは野生酵母や産膜酵母による「早湧き」をさせない、つまり「酒母製造前半期の乳酸醗酵」においてアルコール醗酵をさせないこと、「酵母の侵入」を許さないことである。そのためには、酒母の伝統技術といわれる「生もと」の理論を製造現場において温度管理を柱に忠実に遂行すること以外にない。
Hereinafter, the preparation process (S7) of amazake to eat as the lactic acid fermented food of rice of the present invention will be described.
In the preparation of the rice lactic acid fermented food of the present invention, it is of course possible to produce high-quality "eat amazake", but what should be paid maximum attention is not to cause "early spring" by wild yeast or film-forming yeast In other words, in the “lactic acid fermentation in the first half of the production of sake mother”, alcohol fermentation is not allowed and “yeast invasion” is not allowed. To that end, there is no other way but to faithfully carry out temperature management at the manufacturing site based on the theory of “Ikumoto”, which is said to be the traditional technique of the mother.
仕込室としては、「早湧き」を阻止するために、冷蔵庫の室温を5℃〜7℃に設定し、仕込開始からモロミ熟成までの作業を、この冷蔵庫の中で行う。その際に使用する道具としては、容量400Lタンタ、タンクの下から温める電熱器、半切り、櫂棒、タメ、温度計などを準備する。 As the preparation room, in order to prevent “early spring”, the room temperature of the refrigerator is set to 5 ° C. to 7 ° C., and the work from the start of preparation to aging of moromi is performed in this refrigerator. As a tool to be used at that time, a capacity 400L tantalum, an electric heater for heating from the bottom of the tank, a half cut, a stick, a ball, a thermometer, etc. are prepared.
次に、仕込配合(半切り3枚の場合)を説明する。ここでは、本発明の米の乳酸醗酵食品としての食べる甘酒の他に飲むタイプの米の乳酸醗酵食品の仕込みも行った。 Next, preparation mixing (in the case of three half-cuts) will be described. Here, in addition to the sweet liquor to be eaten as the lactic acid fermented food product of rice of the present invention, the lactic acid fermented food product of the drinking type was also prepared.
飲むタイプの米の乳酸醗酵食品は、口に含んだ時のボリュウム感が若干トロッとした粘性で、飲み込むにつれて濃厚な甘酸っぱさの中にはサラッとした軽快感を併せ持っている、そのような形とした。その仕込配合例は、精米歩合が80%(掛米、麹)で、以下のとおりである。
(1)総米 93kg
(2)掛米 70kg
(3)麹 23kg
(4)汲水 117L
合計 210L
Drinking rice lactic acid fermented food has a slightly tangy volume when it is put in the mouth, and the rich sweet and sourness with the sweetness and sourness as it is swallowed has such a refreshing feeling It was. The blending example is as follows, with a rice polishing ratio of 80% (kake rice, koji).
(1) Total rice 93 kg
(2) Kake rice 70kg
(3) 麹 23kg
(4) 117L of pumped water
Total 210L
食べるタイプの米の乳酸醗酵食品は、味は濃醇、濃厚、スッキリ、固めに作りスプーンで食べる形とした。その仕込配合例は、精米歩合が70%(麹米、掛米)で、以下のとおりである。合計は飲むタイプの米の乳酸醗酵食品と同じとしながらも、汲水を極めて少なくして仕込むようにした。
(1)総米 190kg
(2)掛米 165kg
(3)麹 25kg
(4)汲水 20L
合計 210L
Eat-type rice lactic acid fermented foods are made in a dark blue, thick, refreshing, hard and eaten spoon. The blending example is 70% of polished rice (brown rice, kake rice) and is as follows. The total amount is the same as that of the lactic fermented foods of the drinking rice.
(1) Total rice 190kg
(2) Kake rice 165kg
(3) 麹 25kg
(4) Pumped water 20L
Total 210L
実際の仕込工程は以下のとおりである。
(1)洗米・浸漬・水切り(S2)
前述のとおりである。
(2)蒸米(S3)
浸漬・水切りした翌朝、生の白米を甑に投入して、約50分間蒸気を当てふくらみのある蒸米を作る。
(3)タンク仕込
蒸米を甑から取り出し、直ちに仕込室の前で自然放冷して、予定の品温35℃〜40℃まで下げる。
予め仕込室に用意してある約200L容の半切りに、按分した掛米、麹米、汲水(以後モロミと称す)をその順番に投入して攪拌する。
なお、前日に出麹した麹米は、予定の温度まで下げた後、水に浸けて仕込室に移動する。
(4)手もと
仕込から2時間後、モロミが充分混和できたところで、再度半切り3枚のモロミを櫂棒で静かに攪拌し物量を均一にする。
(5)もと摺り
仕込から5時間後、膨軟した半切りのモロミを、今度は勢いよく10分間(1人で行う場合)櫂棒で摺りつぶす。この操作を3〜4時間後にもう一度繰り返し、更に3〜4時間後3度目のもと摺りを行う。
(6)もと寄せ
もと摺りの終了と同時に、半切りのモロミを400L容の親タンクに全量移動する。
(7)打瀬
仕込から4日間は、朝夕の検温時に軽く攪拌、それ以外はそのまま静置して硝酸還元菌、乳酸菌の育成期聞とする。この時の品温は、6〜7℃とし、この為に冷蔵庫の室温を5〜7℃とする。
(8)加温操作・熟成
仕込5日目から、タンクのモロミに毎日加温操作を行う。これは、タンタの底に電熱器を入れモロミを2〜3時間暖めるが、部分的に温度を高めながら、全体のモロミの昇温を図るものである。
加温操作開始から3日から4日目で酸度が1.0cc程度あれば、アルコール醗酵の可能性はより小さくなり、その後の経過は順調に行く。
従って、それ以降は最高で15〜17℃まで昇温を図り、麹の糖化作用と乳酸醗酵が同時並行に進み、甘みと酸味のバランスが次第に整い熟成を経て製成
となる。
以上、本発明の米の乳酸醗酵食品「食べる甘酒」が製成までに要する期間は10日〜14日間である。
The actual charging process is as follows.
(1) Washed rice, soaked, drained (S2)
As described above.
(2) Steamed rice (S3)
The next morning after soaking and draining, the raw white rice is put into a koji and steamed for about 50 minutes to make steamed rice with bulge.
(3) Tank preparation Remove steamed rice from rice cake, immediately let it naturally cool in front of the preparation room, and lower it to the planned product temperature of 35-40 ° C.
Sprinkled rice, glutinous rice, and pumped water (hereinafter referred to as moromi) are added in order to a half-cut of about 200 L prepared in advance in the preparation room and stirred.
In addition, after the rice cooked on the previous day is lowered to a predetermined temperature, it is immersed in water and moved to the preparation room.
(4) At hand After 2 hours from preparation, when the moromi has been sufficiently mixed, again gently stir the three half-cut moromi with a club to make the amount uniform.
(5) Modding After 5 hours from the preparation, the softly cut half-cut moromi is now crushed with a stick for 10 minutes (when performed alone). This operation is repeated once again after 3 to 4 hours, and after 3 to 4 hours, a third rubbing is performed.
(6) Moisture At the same time as the end of rubbing, the half-cut moromi is moved to the 400L parent tank.
(7) Uchize For 4 days after preparation, lightly agitate during the morning and evening temperature measurement, and leave the rest as it is for the growth period of nitrate-reducing bacteria and lactic acid bacteria. The product temperature at this time shall be 6-7 degreeC, and the room temperature of a refrigerator shall be 5-7 degreeC for this purpose.
(8) Warming operation / aging A warming operation is performed daily on the moromi of the tank from the 5th day of preparation. This is to heat the moromi for 2 to 3 hours by putting an electric heater in the bottom of the tantalum, but to raise the temperature of the entire moromi while partially raising the temperature.
If the acidity is about 1.0 cc from the 3rd day to the 4th day from the start of the heating operation, the possibility of alcohol fermentation becomes smaller, and the subsequent course goes smoothly.
Therefore, after that, the temperature is raised to 15 to 17 ° C. at the maximum, and the saccharification action and lactic acid fermentation of the koji proceed simultaneously, and the balance between sweetness and sourness is gradually adjusted and ripened.
As described above, the period required for the production of the rice lactic acid fermented food “Eat Amazake” of the present invention is 10 to 14 days.
ここで「早湧き」させない微生物群の働きについて説明しておく。もと摺り終了後、モロミ全量を親タンクに移動したのちは、打瀬の4日間は品温6〜7℃を維持する。この打瀬の間に、仕込水や麹から入り込んだ硝酸還元菌が硝酸塩を還元して、亜硝酸を生成する。亜硝酸は、酵母に対して殺菌能力はあるものの、50ppm以上ないと菌を完全に死滅させることはできない。最大で10ppmしか生成できない亜硝酸が、野生酵母や産膜酵母を死滅させられるのは、モロミの低温と麹による濃糖、乳酸醗酵による乳酸の生成、それにモロミ自体の酸性の条件が加わって始めて継続的に攻撃・死滅せしめた結果「早湧き」を阻止するという仕組みである。この仕組みが完結するには10日〜14日間が必要である。 Here, the function of the microbial group that does not cause “early spring” will be described. After moving the entire amount, the entire amount of moromi is moved to the parent tank, and then the product temperature is maintained at 6-7 ° C. for 4 days. During this tapping, nitrate-reducing bacteria that have entered from the feed water and dredging reduce nitrate and produce nitrous acid. Although nitrous acid has a bactericidal ability against yeast, the bacteria cannot be completely killed unless it exceeds 50 ppm. Nitrous acid, which can produce only 10 ppm at the maximum, can kill wild yeasts and film-forming yeasts only after the low temperature of moromi and concentrated sugar by straw, the production of lactic acid by lactic acid fermentation, and the acidity of moromi itself. It is a mechanism that prevents "premature spring" as a result of continuous attack and death. It takes 10 to 14 days to complete this mechanism.
モロミの中では仕込当初から、活きよいよく増殖する微生物は硝酸還元菌(シュウドモナス、エンテロバクダーの順)で、亜硝酸の生成を行う。麹の糖化作用も既に始まっており、ブドウ糖は徐々に増え、次第に濃糖状態になって行く。空気中や麹から侵入した野生酵母や産膜酵母は、一般的に濃糖(直糖で20%以上)とモロミの低温状態では死滅こそしないが、生育は著しく阻害される。 From the beginning of moromi, the vigorous and well-growing microorganism is nitrate-reducing bacteria (in the order of Pseudomonas and Enterobacter), which produces nitrite. The saccharification action of persimmon has already begun, and glucose gradually increases and gradually becomes a concentrated sugar state. Wild yeast and film-forming yeast that have invaded from the air or straw generally do not die in the low temperature state of concentrated sugar (20% or more in terms of straight sugar) and moromi, but their growth is significantly inhibited.
硝酸還元菌の菌数がピークを過ぎた頃、今度は空気中や麹からの天然の乳酸菌(ロイコノストック・メゼンテロイデス、ラクトバチルス・サケの順)が勢いを増し、殺菌作用の強い乳酸を生成してその濃度も益々高まる。 When the number of nitrate-reducing bacteria reached its peak, natural lactic acid bacteria (in the order of Leuconostoc mesenteleuides, Lactobacillus salmon) from the air and cocoon increased in momentum, producing strong sterilizing lactic acid. And the concentration increases more and more.
最初に住み着き働いていた硝酸還元菌や侵入者の野生酵母、産膜酵母は、生育に厳しい濃糖、低温、乳酸醗酵、酸性の環境に加え高濃度になった乳酸と亜硝酸との相乗効果で確実に死滅して行く。 Nitrate-reducing bacteria, invaders' wild yeasts, and film-producing yeasts that settled and worked first were synergistic effects of lactic acid and nitrite at high concentrations in addition to concentrated sugar, low temperature, lactic fermentation, and acidic environment. Will surely die.
生き残った乳酸菌が、更に加温操作を繰り返すことで醗酵が進み、その乳酸濃度の高かまりで、亜硝酸までもが徐々に消失するという仕組みである。 The surviving lactic acid bacteria are repeatedly heated, and the fermentation proceeds, and the lactic acid concentration is high, and even nitrous acid gradually disappears.
そして最後に生き残った乳酸菌ラクトバチルス・サケは熟成から製成を経て、容器充填時の火入れ殺菌で死菌体になるが、その働きは今度は体内において食物繊維や腸内の免疫活性を高めるなどの役割をすると言われている。 And the last surviving lactic acid bacteria Lactobacillus salmon goes through aging and production and becomes dead cells by fire sterilization at the time of filling the container, but its function this time increases dietary fiber and intestinal immune activity in the body etc. It is said to play a role.
本発明の米の乳酸醗酵食品である「食べる甘酒」においては、食中毒菌を増殖させないことを検証済みである。これについては、モロミの低温管理と麹による濃糖、乳酸醗酵による乳酸の生成、それに加えてモロミ自体が酸性であると言う条件もあって心配ないものである。更に容器充填時には、火入れ殺菌を行う。
採取した製品を新潟県環境衛生研究所により分析した結果は以下のとおりであった。
一般細菌数 100,000,000/g(殆どが乳酸菌)
大腸菌 陰性
Ph 4.0
エタノール 0.13%
It has already been verified that food-poisoning bacteria are not proliferated in the “eating amazake”, which is a lactic acid-fermented food of the present invention. There is no worry about this because of the low temperature management of moromi, the concentration of sugar by koji, the production of lactic acid by lactic acid fermentation, and the condition that moromi itself is acidic. Furthermore, sterilization is performed at the time of filling the container.
The results of analyzing the collected products by the Niigata Prefectural Institute of Environmental Health were as follows.
Number of general bacteria 100,000,000 / g (mostly lactic acid bacteria)
Escherichia coli negative Ph 4.0
Ethanol 0.13%
本発明の米の乳酸醗酵食品の製造においては、既に説明したように「早湧き」させないことが大切である。つまり、アルコール醗酵をさせないことが必要である。そのためには、「早湧き」(アルコール醗酵)の可能性はどのような時に高まるのかを検証する必要がある。 In the production of the lactic acid fermented food of rice of the present invention, it is important not to make it "early spring" as already explained. In other words, it is necessary not to cause alcohol fermentation. To that end, it is necessary to verify when the possibility of “early spring” (alcohol fermentation) increases.
仕込水を分析した結果、硝酸還元菌が極めて少ないことが判った。その時には、硝酸カリウムを仕込水に溶かして添加、硝酸還元菌の活性を促す。また、モロミの亜硝酸反応が強すぎて、亜硝酸が急速に消失してしまうことが分析の結果判った。この場合には、「早湧き」の危険性が高まるため乳酸を添加し、モロミの酸性状態を高めたその上で、かん状乳酸菌ラクトバチルス・サケを添加し、速やかに乳酸醗酵に導く。仕込温度の30℃〜35℃は酵母の増殖温度域であるため、速やかに10℃以下になるように管理をする。 As a result of analyzing the feed water, it was found that there were very few nitrate-reducing bacteria. At that time, potassium nitrate is dissolved in the feed water and added to promote the activity of nitrate-reducing bacteria. Moreover, it was found from the analysis that Moromi's nitrous acid reaction was too strong and nitrous acid disappeared rapidly. In this case, since the risk of “early spring” is increased, lactic acid is added to increase the acidity of moromi, and then the lactic acid bacteria Lactobacillus salmon is added to promptly lead to lactic acid fermentation. Since the charging temperature of 30 ° C. to 35 ° C. is the yeast growth temperature range, the temperature is quickly controlled to 10 ° C. or less.
以上のまとめとして、「早湧き」(アルコール醗酵)をさせないためには濃糖、低温、乳酸醗酵、酸性の環境を早期に構築する事を基本的な考えとして、以下の対策を講じる必要がある。
(1)仕込水の水質分析を行い、その中で硝酸還元菌の有無も確かめる。
(2)乳酸を準備してその事態に備える。
(3)仕込水が極めて少ない本仕込みは、酵母にとって「濃糖圧迫」状態を作り出す方法でもあるため、通常のモロミ管理を行っていればそのリスクはより限定的である。
(4)早湧きに対する危機感をたえず持ち、モロミの観察は注意深く行う。仮に「早湧き」の兆候があるときは、モロミが泡立って来るので注意を要する。
(5)発明者は平成20年5月より、本実施に向けて小親模の試験製造を繰り返して、12月には仕込20号を数え、そのデーター採取と経験をつんできた。
(6)以上の注意によっても万が一に「早湧き」をしたときには、そのモロミは廃棄処分にする。
In summary, in order to prevent “early spring” (alcohol fermentation), it is necessary to take the following measures based on the basic idea of early construction of concentrated sugar, low temperature, lactic acid fermentation, and acidic environments. .
(1) Analyze the water quality of the feed water and check for nitrate-reducing bacteria.
(2) Prepare lactic acid for the situation.
(3) Since this preparation with very little preparation water is also a method of creating a “concentrated sugar pressure” state for yeast, the risk is more limited if normal moromi management is performed.
(4) Always have a sense of crisis against early spring, and carefully observe Moromi. If there is a sign of “early spring”, attention should be paid as Moromi bubbles.
(5) Since May 2008, the inventor has repeatedly conducted small-scale trial manufacturing for this implementation, and in December, counted the No. 20 charge, and gained data collection and experience.
(6) If the above precautions cause “early spring”, the moromi will be disposed of.
前述の通り、古来より営々と伝えられてきた「生もと」は、アルコール醗酵(清酒酵母の添加)のための「乳酸醗酵」つまりモロミ前半の約14日間を、いかに純粋な「乳酸酸性培地」として生成し、後半のモロミを腐造の危険から回避できるかである。つまり「生もと」の「乳酸醗酵」は、あくまでも順調な「アルコール醗酵」のための物であって、米の乳酸醗酵食品、食べる甘酒のそれが最終目的ではなかった。 As mentioned above, “Ikumoto”, which has been reported since ancient times, is the “lactic acid fermentation” for alcohol fermentation (addition of sake yeast), that is, the pure “lactic acid medium” for about 14 days in the first half of Moromi. It is possible to avoid moromi in the latter half from the risk of forging. In other words, “Ikumoto” 's “lactic fermentation” was for smooth “alcohol fermentation”, and it was not the final goal of rice lactic acid fermentation foods or edible sake.
そこで、本発明の米の乳酸醗酵食品である「食べる甘酒」と生もとの相違点を列記すると以下の表Aの形で纏めるとおりである。
また、本発明の米の乳酸醗酵食品である「食べる甘酒」と生もとの仕込配合の違い示すと以下の表Bの形に纏めるとおりである。
次に、本発明の米の乳酸醗酵食品である「食べる甘酒」と生もとの仕込配合において、本発明の2段仕込或いは3段仕込と生もとの1段仕込の違いについて表C及び表Dの形に纏めると以下のとおりである。
(2段仕込において総米の添、仲の割合は55:45で行う)
(3段仕込において総米の添、仲、留の割合は38:35:27で行う)
Next, in the blending of raw lactic acid fermented food of the present invention "Eat Amazake" and raw raw, Table C and the difference between the two-stage charged of the present invention or the three-stage charged and raw one-stage charged It can be summarized as shown in Table D as follows.
本発明は、生もと造りの技術を用いながらも、最終製品として乳酸醗酵食品を得ようとするものである。「生もと」と言われる、もと摺りを始めとした乳酸醗酵の技術を基礎としていることは間違いがないが、上記(1)から(5)を念頭に慎重に作業を進める必要があり、それにより「早湧き」の危険性をゼロに近づけることができる。 The present invention intends to obtain a lactic acid fermented food as a final product while using the technique of raw production. There is no doubt that it is based on the technology of lactic acid fermentation, which is called “raw”, but it is necessary to proceed carefully with the above (1) to (5) in mind. By doing so, the risk of “early spring” can be brought close to zero.
乳酸醗酵の終盤は熟成を経て製成、つまり容器詰めに至るわけですが、この時の判断は「熟成された甘み」と酸味とのバランス、更に適度な粘性が加わった状態でそのタイミングとします。その判断を誤りますと過度の熟成となり、後々の商品価値を著しく落とす結果となってしまいます。尚、詰口前に濾過を行い、完全に溶けていない蒸米や麹、その他のゴミを取り除く。 At the end of lactic acid fermentation, aging is followed by production, that is, packaging into containers, but the judgment at this time is the timing with the balance between `` aged sweetness '' and acidity, and the addition of moderate viscosity . If the judgment is mistaken, it will result in excessive maturity, resulting in a significant loss of product value later. Filter before filling to remove steamed rice, rice bran and other debris that are not completely dissolved.
本発明の乳酸醗酵食品の製成の時期を何時にするかについての分析値は次の通り、甘み(熟成された甘み)、酸味(Ph3.8〜3.4程度)、適度な粘度により決定される。 Analytical values as to when to produce the lactic acid fermented food of the present invention are determined by sweetness (ripened sweetness), sourness (about Ph 3.8 to 3.4), and appropriate viscosity as follows. Is done.
本発明の乳酸醗酵食品の容器充填から貯蔵・出荷管理については、次のように行う。容器充填のための殺菌温度は85℃15分、その後速やかに品温を下げ70℃を充填温度とする。充填された商品は直ちに冷蔵庫に入れ、5℃で貯蔵管理する。充填殺菌したとはいえ、容器の中の酵素だけは生きているため、常温流通だけでは商品の魅力である「新鮮味」が過熟によって損なわれてしまうため、出荷の段階から店頭の陳列棚に至るまで5℃〜10℃の冷蔵管理とする。 From storage of the lactic acid fermented food of the present invention to container storage and shipment management, it is performed as follows. The sterilization temperature for filling the container is 85 ° C. for 15 minutes, and then the product temperature is quickly lowered to 70 ° C. as the filling temperature. The filled product is immediately put in a refrigerator and stored at 5 ° C. Even though it is filled and sterilized, only the enzyme in the container is alive, so the `` freshness '' that is the appeal of the product will be damaged by aging at room temperature alone. Refrigerated management at 5 ° C to 10 ° C.
最後に、既存の甘酒と本発明の米の乳酸醗酵食品である「食べる甘酒」との相違点を比較して纏めると表Eの形のとおりとなる。
S1:精米工程
S2:洗米、浸漬工程
S3:蒸米工程
S4:自然冷却
S5:製麹工程
S6:水
S7:仕込工程
S1: Rice milling process S2: Washed rice, soaking process S3: Steamed rice process S4: Natural cooling S5: Koji making process S6: Water S7: Preparation process
Claims (5)
The lactic acid fermented food of rice according to claim 3 , wherein brown rice is lactically fermented only with water absorbed in the steamed rice process after washing and dipping process after milling without adding feed water. A method for producing food.
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