JPH06133745A - Beverage using rice as raw material and its production - Google Patents
Beverage using rice as raw material and its productionInfo
- Publication number
- JPH06133745A JPH06133745A JP4312656A JP31265692A JPH06133745A JP H06133745 A JPH06133745 A JP H06133745A JP 4312656 A JP4312656 A JP 4312656A JP 31265692 A JP31265692 A JP 31265692A JP H06133745 A JPH06133745 A JP H06133745A
- Authority
- JP
- Japan
- Prior art keywords
- rice
- beverage
- koji
- saccharification
- koji mold
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、米を原料とし、滋養に
富んだ健康飲料およびそれを製造する方法に関するもの
である。米は滋養に富む有用成分を多く含んでいる。嗜
好性に優れた飲料が開発されるなら、その需要は大き
く、米の消費拡大にもつながる。したがって、その開発
の意義は大きい。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a healthy beverage containing rice as a raw material and a method for producing the same. Rice contains many useful nutrients. If a beverage with excellent palatability is developed, the demand will be great, which will lead to the expansion of rice consumption. Therefore, the significance of its development is great.
【０００２】[0002]
【従来の技術】米を原料とした飲料としては、よく知ら
れたものに甘酒がある。これは麹あるいは米の粒が入っ
たもので、清澄になった飲料ではない。また、米の糖化
物に乳酸菌を植え乳酸発酵した飲料の製造法（例えば、
特公昭４７−３７５５６、特公昭５６−１１７８３、特
公昭５６−１４８２３７、特公昭５６−２９９８４、特
公昭５９−１７９０５３、特公昭６１−５３００８、特
公昭６３−５５９１１、特公平４−１３１０５６）が知
られている。2. Description of the Related Art Amazake is a well-known beverage made from rice. This contains koji or rice grains, not a clarified drink. In addition, a method for producing a beverage in which lactic acid bacteria are planted with lactic acid bacteria in saccharified rice (for example,
JP 47-37556, JP 56-11783, JP 56-148237, JP 56-29984, JP 59-179053, JP 61-53008, JP 63-55911, JP-B 4-131056) are known. Has been.
【０００３】[0003]
【発明が解決しようとする課題】このように公知の米を
原料とする飲料は、米の糖化物あるいはそれに乳酸菌を
接種して発酵させた乳酸飲料であるが、これらの飲料
は、一般に広く普及していない。本発明は、米を原料と
して滋養に富んだ健康飲料で、かつ、甘さと酸味のバラ
ンスのとれた風味のある美味な飲料を製造することを目
的とするものである。The known beverages made from rice as described above are saccharified rice or lactic acid beverages inoculated with lactic acid bacteria and fermented, and these beverages are generally widely spread. I haven't. An object of the present invention is to produce a nutritious and healthy drink made from rice as a raw material, and a tasty and delicious drink having a good balance of sweetness and sourness.
【０００４】[0004]
【課題を解決するための手段】本発明者は、米が良質の
タンパク質、ビタミン類、鉄、カリウム、カルシウム、
繊維など有用成分を豊富に含んでいることから、米を原
料とし、これと、黒麹菌、白麹菌、黄麹菌およびリゾー
プス菌など、従来、アルコール飲料に用いられている安
全なカビ類を用いることによって、甘さと酸味のバラン
スのとれた風味豊かな飲料が得られることを知り、本発
明を完成するに至った。以下、本発明について詳細に説
明する。[Means for Solving the Problems] The present inventors have found that rice is a high-quality protein, vitamins, iron, potassium, calcium,
Since it contains abundant useful ingredients such as fiber, rice is used as a raw material and it is necessary to use safe molds conventionally used for alcoholic beverages, such as Aspergillus niger, Aspergillus niger, Aspergillus niger and Rhizopus As a result, it was found that a beverage with a rich flavor with a good balance of sweetness and sourness can be obtained, and the present invention has been completed. Hereinafter, the present invention will be described in detail.
【０００５】まず、米粒または米を粉砕したものに加水
し浸漬した後、加熱して原料のでんぷんをα化する。加
熱の方法は、蒸米機による蒸煮でもよく、また、煮込む
方法でもよい。次に、α化したものに、加水し、麹また
はでんぷん分解酵素を添加し、この際、米が脂肪分を含
有する玄米等の場合は、好ましくはさらに脂肪分解酵素
を添加し、５５℃前後で１５〜２４時間糖化した後、３
０℃まで冷却する。それに白麹菌、黒麹菌、黄麹菌およ
びリゾープス菌のうち１種または２種以上の胞子を接種
し、３０℃で培養して発酵を行う。糖化後、上槽した液
に上記カビの胞子を接種してもよい。また、培養は静置
培養、振とう培養、通気攪拌培養のいずれでもよく、培
養条件はそれぞれの菌に適した条件で行えばよい。培養
後、上槽し、本発明品を得る。First, after immersing rice grains or crushed rice in water and immersing, it is heated to gelatinize the raw material starch. The heating method may be steaming using a steamer or steaming method. Next, to the gelatinized product, water is added, and koji or starch degrading enzyme is added. In this case, when the rice is brown rice or the like containing fat, preferably further lipolytic enzyme is added to about 55 ° C. After saccharification for 15 to 24 hours, 3
Cool to 0 ° C. One or more spores of white koji mold, black koji mold, aspergillus oryzae, and Rhizopus bacterium are inoculated to the spores, and fermented by culturing at 30 ° C. After saccharification, the above-mentioned mold spores may be inoculated into the liquid in the upper tank. Further, the culture may be any of static culture, shaking culture, and aeration-agitation culture, and the culture condition may be a condition suitable for each bacterium. After culturing, the upper tank is obtained to obtain the product of the present invention.
【０００６】本発明品は、用いる菌株により、風味に特
色がある。菌株と培養、発酵条件により、果実様の芳香
の高い、しかも、甘味と酸味にバランスのとれた飲料を
得ることができる。The product of the present invention has a distinctive flavor depending on the strain used. Depending on the strain, culture and fermentation conditions, it is possible to obtain a beverage with a highly fruity aroma and a well-balanced sweetness and acidity.
【０００７】利用するカビは、黒麹菌としてはアスペル
ギルス・ニガー、アスペルギルス・アワモリ、アスペル
ギルス・ウサミなど、白麹菌としてはアスペルギルス・
ニガー、アスペルギルス・カワチなど、黄麹菌としては
アスペルギルス・オリゼーなど、リゾープス菌として
は、リゾープス・デレマー、リゾープス・チネンシス、
リゾープス・ジャバニカス、リゾープス・ハングチョウ
などである。Molds to be used include Aspergillus niger, Aspergillus awamori, Aspergillus and Usami as black koji molds, and Aspergillus
Niger, Aspergillus kawachi, Aspergillus oryzae, Aspergillus oryzae, etc., As Rhizopus, Rhizopus derema, Rhizopus chinensis,
These include Resorts Javanicus and Resorts Hung Chow.
【０００８】次に、本製品の官能評価を１０名のパネラ
ーにより行った。本製品との対照に、米からの飲料とし
て最も一般的な甘酒と比較して行った。その結果を表１
に示した。Next, a sensory evaluation of this product was conducted by 10 panelists. A comparison with this product was made in comparison with the most common amazake as a beverage from rice. The results are shown in Table 1.
It was shown to.
【０００９】[0009]
【表１】 [Table 1]
【００１０】表１では、甘味と酸味のバランスについ
て、および飲料として清涼感があり、飲み飽きしないか
どうかについて評価を行った結果を示した。本発明品
は、甘酒と比較、全員の人が甘味と酸味のバランスがと
れ、かつ、清涼感があり、飲み飽きしないとした。ま
た、表２について香りの官能評価を、表３にガスクロマ
トグラフィーでのヘッドスペース法による香り成分の分
析結果を示した。Table 1 shows the results of the evaluation of the balance between sweetness and sourness and whether or not the beverage has a refreshing feeling and does not get tired of drinking. Compared with amazake, the product of the present invention had a good balance of sweetness and sourness, and had a refreshing feeling, so that it was not tired of drinking. In addition, Table 2 shows the sensory evaluation of the scent, and Table 3 shows the results of analysis of the scent components by the headspace method in gas chromatography.
【００１１】[0011]
【表２】 [Table 2]
【００１２】[0012]
【表３】 [Table 3]
【００１３】甘酒と比較し、香りの成分が非常に高いこ
とが分かる。これは、米でんぷんの糖化から生じる糖
分、米の持つ良質のタンパク質から生じるアミノ酸、そ
して、リパーゼにより分解されて生じる脂肪酸が基質と
なって、カビによる有機酸によって生成される各種有機
酸、微量のアルコール、エステル等が一体となって、芳
香成分を生成していることを示すものである。特に、リ
ゾープス属のカビによる本製品において、フルーツ様の
香りが高く、風味が優れている。It can be seen that the scent component is much higher than that of amazake. This is because the sugars produced from the saccharification of rice starch, the amino acids produced from the high quality proteins of rice, and the fatty acids produced by the decomposition of lipase serve as substrates, and various organic acids produced by the organic acids produced by molds It shows that alcohol, ester, etc. are united to form an aromatic component. In particular, this product with mold of the genus Rhizopus has a high fruit-like scent and an excellent flavor.
【００１４】[0014]
【発明の効果】本発明は、日本の伝統技術である発酵を
応用して、米から新しいタイプの飲料を開発したもので
あり、本発明品は、前記のように、飲料として大事な要
素である甘味と酸味のバランス、清涼感、香りにおいて
非常に優れているものである。INDUSTRIAL APPLICABILITY The present invention has developed a new type of beverage from rice by applying fermentation, which is a traditional technique of Japan, and the product of the present invention is an important element as a beverage as described above. It has a very good balance of sweetness and sourness, refreshing feeling and aroma.
【００１５】[0015]
【実施例】以下に実施例を記載する。 実施例１ 粉砕した玄米１０kgに水を適量加え、３時間浸漬する。
これを蒸米器で５０分蒸し、この蒸米に２１リットルの
温水を加え、５５℃に調整した後、でんぷん分解酵素
（コクラーゼＧ2 ，商品名）１０ｇ、リパーゼ（ポリラ
ーゼ，商品名）１０ｇ、セルラーゼ（セルレース，商品
名）１０ｇを添加し、５５℃に保温して１６時間放置す
る。その後、上槽し、米糖化物を得た。EXAMPLES Examples will be described below. Example 1 An appropriate amount of water is added to 10 kg of crushed brown rice, and the rice is soaked for 3 hours.
This is steamed for 50 minutes in a steamer, and 21 liters of warm water is added to this steamed rice to adjust the temperature to 55 ° C., then 10 g of starch degrading enzyme (Cocrase G 2 , trade name), 10 g of lipase (polylase, trade name), cellulase ( Add 10 g of cellulase (trade name), keep warm at 55 ° C., and let stand for 16 hours. Then, the upper tank was obtained and the saccharified rice was obtained.
【００１６】この糖化液各１リットルに、アスペルギル
ス・ニガー、アスペルギルス・カワチ、リゾープス・チ
ネンシスを接種し、３０℃で１０日間振とう培養する。
その後、ろ過し、清澄な飲料を得た。本製品の酸度、 B
rix を表４に示した。Each 1 liter of this saccharified solution is inoculated with Aspergillus niger, Aspergillus kawachi, and Rhizopus chinensis, and shake-cultured at 30 ° C. for 10 days.
Then, it filtered and the clear drink was obtained. Acidity of this product, B
The rix is shown in Table 4.
【００１７】[0017]
【表４】 [Table 4]
【００１８】実施例２ 実施例１の場合と同様に、玄米の糖化物を製造し、その
糖化物にアスペルギルス・オリゼーを接種し、３０℃、
８日間通気攪拌培養を行った後、ろ過し、清澄な飲料を
得た。本製品の酸度、 Brix は３．１、１９．８であっ
た。Example 2 As in Example 1, a saccharified product of brown rice was produced, and the saccharified product was inoculated with Aspergillus oryzae at 30 ° C.
After culturing with aeration and stirring for 8 days, it was filtered to obtain a clear beverage. The acidity and Brix of this product were 3.1 and 19.8.
【００１９】実施例３ 実施例１の場合と同様に、玄米の糖化物を製造し、その
糖化物にアスペルギルス・ニガー、リゾープス・デレマ
ー、リゾープス・チネンシスを接種し、２５℃、１５日
間静置培養し、発酵を行った後、上槽し、清澄な飲料を
得た。本製品の酸度、 Brix を表５に示した。Example 3 As in the case of Example 1, a saccharified product of brown rice was produced, and the saccharified product was inoculated with Aspergillus niger, Rhizopus deremer and Rhizopus chinensis, and static culture was carried out at 25 ° C. for 15 days. Then, after fermentation, the upper tank was obtained to obtain a clear beverage. Table 5 shows the acidity and Brix of this product.
【００２０】[0020]
【表５】 [Table 5]
【００２１】実施例４ 実施例１の場合と同様に、玄米の糖化物を製造し、その
糖化物にアスペルギルス・カワチとリゾープス・ジャバ
ニカスを接種し、３０℃、１０日間振とう培養し、発酵
を行った後、上槽し、清澄な飲料を得た。本製品の酸
度、 Brix はそれぞれ３．４、１９．５であった。Example 4 As in the case of Example 1, a saccharified product of brown rice was produced, and the saccharified product was inoculated with Aspergillus kawachi and Rhizopus jabanicus, and cultured at 30 ° C. for 10 days with shaking to perform fermentation. After that, it was placed in the upper tank to obtain a clear beverage. The acidity and Brix of this product were 3.4 and 19.5, respectively.
Claims (2)
たはでんぷん分解酵素を加えて糖化を行い、糖化後また
は糖化中に、白麹菌、黒麹菌、黄麹菌およびリゾープス
菌のうち１種または２種以上を加え、培養、発酵を行う
ことを特徴とする米を原料とする飲料。1. A method in which rice is steamed and steamed to be gelatinized, and koji or starch-degrading enzyme is added to this to perform saccharification, and after saccharification or during saccharification, one of white koji mold, black koji mold, yellow koji mold and rhizopus mold A drink made from rice, which is characterized in that seeds or two or more kinds thereof are added and cultivated and fermented.
たはでんぷん分解酵素を加えて糖化を行い、糖化後また
は糖化中に、白麹菌、黒麹菌、黄麹菌およびリゾープス
菌のうち１種または２種以上を加え、培養、発酵を行う
ことを特徴とする米を原料とする飲料の製造法。2. A rice is steamed and steamed to be gelatinized, and koji or starch-degrading enzyme is added to this to perform saccharification. After saccharification or during saccharification, one of white koji mold, black koji mold, yellow koji mold and Rhizopus spp. A method for producing a beverage using rice as a raw material, which comprises cultivating and fermenting seeds or two or more species.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4312656A JPH06133745A (en) | 1992-10-29 | 1992-10-29 | Beverage using rice as raw material and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4312656A JPH06133745A (en) | 1992-10-29 | 1992-10-29 | Beverage using rice as raw material and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06133745A true JPH06133745A (en) | 1994-05-17 |
Family
ID=18031844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4312656A Pending JPH06133745A (en) | 1992-10-29 | 1992-10-29 | Beverage using rice as raw material and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06133745A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002253185A (en) * | 2001-03-02 | 2002-09-10 | Takara Holdings Inc | Beverage and method for producing the same |
| JP2011055749A (en) * | 2009-09-09 | 2011-03-24 | Banzuiin Chobee:Kk | Method for producing amazake |
| JP4717149B1 (en) * | 2010-06-07 | 2011-07-06 | 独立行政法人沖縄科学技術研究基盤整備機構 | Cell selection device, cell selection method, and program |
| CN104432367A (en) * | 2014-11-07 | 2015-03-25 | 何寒 | Biological beverage taking black sticky rice as raw material and preparation method of biological beverage |
| JP2015112019A (en) * | 2013-12-06 | 2015-06-22 | 三和油脂株式会社 | Manufacturing method of rice bran malt, and manufacturing method of saccharified rice bran malt and saccharified rice bran malt-grain flour using the same |
| JP2019140992A (en) * | 2018-02-22 | 2019-08-29 | 株式会社 伊藤園 | Manufacturing method of packed amazake beverage, and method for improving flavor of packed amazake beverage |
-
1992
- 1992-10-29 JP JP4312656A patent/JPH06133745A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002253185A (en) * | 2001-03-02 | 2002-09-10 | Takara Holdings Inc | Beverage and method for producing the same |
| JP2011055749A (en) * | 2009-09-09 | 2011-03-24 | Banzuiin Chobee:Kk | Method for producing amazake |
| JP4717149B1 (en) * | 2010-06-07 | 2011-07-06 | 独立行政法人沖縄科学技術研究基盤整備機構 | Cell selection device, cell selection method, and program |
| JP2011257888A (en) * | 2010-06-07 | 2011-12-22 | Okinawa Institute Of Science & Technology | Cell selection device, cell selection method and program |
| JP2015112019A (en) * | 2013-12-06 | 2015-06-22 | 三和油脂株式会社 | Manufacturing method of rice bran malt, and manufacturing method of saccharified rice bran malt and saccharified rice bran malt-grain flour using the same |
| CN104432367A (en) * | 2014-11-07 | 2015-03-25 | 何寒 | Biological beverage taking black sticky rice as raw material and preparation method of biological beverage |
| JP2019140992A (en) * | 2018-02-22 | 2019-08-29 | 株式会社 伊藤園 | Manufacturing method of packed amazake beverage, and method for improving flavor of packed amazake beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2011200747B2 (en) | Method of Manufacturing Liquid Koji | |
| JPS6239994B2 (en) | ||
| CN116602391B (en) | Preparation method of low-salt soybean paste seasoning | |
| JPH06133745A (en) | Beverage using rice as raw material and its production | |
| JP4096026B2 (en) | Method for liquefying cereals or potatoes using liquid cocoons | |
| JPS6153008B2 (en) | ||
| CN107156671B (en) | A kind of preparation method of red yeast rice beans sauce | |
| JP4723340B2 (en) | Method for producing sake using liquid koji | |
| KR102661501B1 (en) | Manufacturing method for raw rice wine | |
| Abe et al. | Food products fermented by Aspergillus oryzae | |
| CN112913928B (en) | Fermented plant yoghurt and preparation method thereof | |
| JP4908815B2 (en) | Production method of liquid rice cake | |
| CN106635635A (en) | Production process for Chinese rice wine (fermented glutinous rice wine) | |
| Printseva et al. | Research of invertase activity when changing the parameters of the fermentation process sugar-mineral medium and hydrolysate of starch by the micromycete Aspergillus Niger | |
| Chen et al. | Past, present, and future of Chinese fermented food products | |
| JP3718678B1 (en) | Method for producing liquid rice bran using brown rice | |
| JP5080730B2 (en) | Continuous production method of liquid cake | |
| JPH06141829A (en) | Fermented drink made from rice and its production | |
| JP6699022B2 (en) | Liquid koji manufacturing method | |
| JP3718679B1 (en) | Method for producing liquid koji using beans or koji | |
| JPH10150971A (en) | Sweet potato vinegar and its production | |
| JPS606183B2 (en) | Soy sauce manufacturing method | |
| JPS59187773A (en) | Preparation of adlay liquor | |
| JPS594113B2 (en) | A method for producing sake using koji grown by breeding Rhizopus mold on uncooked rice. | |
| JPH036789B2 (en) |