JPH08173133A - Unpolished rice or polished rice for japanese malted rice and japanese malted rice and sweet rice wine for seasoning using the same - Google Patents

Abstract

PURPOSE: To obtain unpolished rice or polished rice for Japanese malted rice, wholly free from unevenness, capable of uniformly increasing water content- absorbing amount by boiling treatment and useful for producing Japanese malted rice, sweet rice wine for seasoning, etc., by subjecting the unpolished rice or polished rice to steam heating under specific conditions. CONSTITUTION: This unpolished rice or polished rice for Japanese malted rice is obtained by subjecting the unpolished rice or polished rice to steam heating at 110-130 deg.C and 100% relative humidity for 5-60min Furthermore, hard rice is preferably used as the unpolished rice or polished rice for Japanese malted rice and Japanese malted rice is produced by using unpolished rice or polished rice for Japanese malted rice and further, sweet rice wine for seasoning is preferably produced using the rice.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は米麹用の玄米または精白
米およびそれを用いた米麹とみりんに関し、詳しくは特
にインディカ種米等の硬質米を湿熱処理することによ
り、その水分吸収量を高め、短粒種米と同様またはそれ
以上の酵素活性を有する米麹用の玄米または精白米を提
供し、さらに該玄米または精白米を使用して製造した米
麹並びに該米麹を使用して製造するみりんに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to brown rice or polished rice for rice koji and rice koji and mirin using the same, and more particularly, to moisture absorption of hard rice such as Indica rice by heat treatment. To provide brown rice or milled rice for rice koji having the same or higher enzyme activity as that of short grain rice, and further using the rice koji and the rice koji produced using the brown rice or milled rice. About Mirin manufactured by

【０００２】[0002]

【従来の技術】近年、米の自由化の動きが高まり、世界
各地から種々の米が日本国内に輸入されるようになり、
米を原料とする食品工業などの業界にとって、原料米の
選択肢が拡大されてきつつある状況を呈している。した
がって、今後は従来の国産ジャポニカ種のみならず、イ
ンディカ種，ジャバニカ種等の米を原料として利用する
ことが考えられるが、これら外米の利用技術は未だ十分
に開発されておらず、外米の利用は試行錯誤の状態であ
る。一般に硬質米（ジャポニカ種の高アミロース米，イ
ンディカ種）のうるち米を米麹に使用する場合、吸水性
に劣り、麹菌の生育が不良となる上に、蒸し上がりが硬
く、麹菌の生育が不良となるという問題が生じており、
硬質米の有効利用を阻む一因となっている。2. Description of the Related Art In recent years, rice has been liberalized and various kinds of rice have been imported into Japan from all over the world.
For the food industry and other industries that use rice as a raw material, the choice of raw rice is expanding. Therefore, in the future, it is possible to use not only conventional domestic Japonica varieties but also rice such as Indica varieties and Javanica varieties as raw materials, but the utilization technology of these foreign rice has not been sufficiently developed, and The use of is a trial and error situation. Generally, when using non-glutinous rice of hard rice (high amylose rice of Japonica type, Indica type) for rice koji, the water absorbency is poor, the growth of koji mold is poor, and the steaming is hard and the growth of koji mold is poor. Has become a problem,
This is one of the factors that prevent the effective use of hard rice.

【０００３】このため、硬質米の利用に際しては軟質米
とは異なる処理が必要で、二度蒸しまたは蒸煮後の散水
等の処理がなされている。しかし、二度蒸しでは均一性
に優れているが、吸水量をコントロールすることは困難
であり、一般的に水分を吸収しすぎて雑菌汚染を受けや
すい。また、蒸煮後の散水は計算量の水を吸水させるこ
とができるが、散水の不均一から吸水むらが生じやす
く、雑菌汚染の他、麹菌の生育むらの原因となる（奈良
原英樹、「味噌の科学と技術」、Vol.42, No.3,85-90,
1994)。その他、原料米の水分をあらかじめ日光乾燥、
加熱乾燥により５〜９％に減らしておくと、吸水歩合が
高くなることが知られているが、保存中に吸水するた
め、保存中の湿度管理が必要である（安平仁美、食品工
業、Vol.37, No.5, 52-54,1994)。For this reason, when using hard rice, a treatment different from that of soft rice is required, and treatment such as double steaming or water spraying after steaming is performed. However, although twice-steaming is excellent in uniformity, it is difficult to control the water absorption amount, and in general, it absorbs too much water and is prone to contamination by various bacteria. In addition, sprinkling water after steaming can absorb a calculated amount of water, but uneven water sprinkling easily causes uneven water absorption, which causes contamination of miscellaneous bacteria and uneven growth of koji mold (Hideki Narahara, “Miso Science and Technology ", Vol.42, No.3,85-90,
1994). In addition, dry the moisture of the raw rice beforehand with sunlight,
It is known that if the water content is reduced to 5-9% by heating and drying, the water absorption ratio will increase, but since it absorbs water during storage, it is necessary to control the humidity during storage (Atsuhira Hitomi, Food Industry, Vol. .37, No. 5, 52-54, 1994).

【０００４】[0004]

【発明が解決しようとする課題】本発明は、水分吸収量
の少ない硬質うるち米の特性を変化させて、前記の二度
蒸し，蒸煮後の散水，乾燥等の工程を経なくとも、簡便
な方法で水分吸収量を調整でき、米麹の製造に適した硬
質米を提供すること並びにそれを用いて米麹を製造し、
さらに米麹を用いてみりんを製造することを目的とす
る。DISCLOSURE OF THE INVENTION The present invention provides a simple method by changing the characteristics of hard glutinous rice having a low water absorption amount, without the steps of double steaming, sprinkling after steaming and drying. The amount of water absorption can be adjusted with, providing hard rice suitable for the production of rice koji and producing rice koji using it,
Furthermore, it aims at producing mirin using rice malt.

【０００５】[0005]

【課題を解決するための手段】本発明者らは、上記の課
題を解決すべく鋭意検討を重ねる過程で、短粒精白米
（ジャポニカ種）を湿熱処理する技術（特開平４−２８
７６５１号公報）に着目した。この湿熱処理をインディ
カ種などの硬質米に適用したところ、水分吸収量の増加
がみられ、また米麹の製造に適した水分含量に調整する
ことができた。さらに、本発明者らは研究を続け、米麹
とみりんの製造に利用できることを知見し、本発明を完
成するに到ったのである。[Means for Solving the Problems] In the process of earnestly studying to solve the above-mentioned problems, the present inventors have proposed a technique for subjecting short-grain polished rice (Japonica variety) to heat-moisture treatment (JP-A-4-28).
7651). When this heat-moisture treatment was applied to hard rice such as Indica seeds, the water absorption increased, and the water content could be adjusted to be suitable for the production of rice koji. Furthermore, the inventors of the present invention continued their research and found that they could be used for the production of rice koji and mirin, and completed the present invention.

【０００６】すなわち、請求項１に記載の発明は、１１
０〜１３０℃、相対湿度１００％で５〜６０分間湿熱処
理したことを特徴とする米麹用の玄米または精白米であ
り、請求項２に記載の発明は、米麹用の玄米または精白
米が硬質米であることを特徴とする請求項１記載の米麹
用の玄米または精白米である。また、請求項３に記載の
発明は、請求項１または２記載の米麹用の玄米または精
白米を用いて製造したことを特徴とする米麹であり、請
求項４に記載の発明は、請求項３記載の米麹を用いて製
造したことを特徴とするみりんである。That is, the invention described in claim 1 is 11
A brown rice or milled rice for rice koji, which is heat-moisture treated at 0 to 130 ° C. and a relative humidity of 100% for 5 to 60 minutes. The invention according to claim 2 is brown rice or milled rice for rice koji. Is hard rice, and is brown rice or milled rice for malted rice according to claim 1. The invention according to claim 3 is rice koji, which is produced by using the brown rice or polished rice for rice koji according to claim 1 or 2, and the invention according to claim 4 is Mirin, which is produced using the rice malt according to claim 3.

【０００７】以下に本発明を詳細に説明する。本発明に
用いる米麹用の玄米または精白米としては、水分吸収量
が少ない硬質米が好適であり、特にアミロース含量が２
３％以上のものを指す。具体的には、ジャポニカ種の高
アミロース米，インディカ種のうるち米であり、特にタ
イまたはベトナムで栽培されているインディカ種のタイ
米、ベトナム米が適している。これらの米の水分含量は
１１〜１７重量％である。通常、精白米はこの範囲の水
分含量であるので、積極的な水分含量の調整を行う必要
はないが、保存条件によって高水分含量となっている精
白米を使用するときは、風乾等の手段により水分を調整
する必要がある。The present invention will be described in detail below. As brown rice or milled rice for malted rice used in the present invention, hard rice having a small water absorption amount is preferable, and particularly amylose content of 2
It means 3% or more. Specifically, it is high amylose rice of Japonica type and non-glutinous rice of Indica type, and particularly, Indica type Thai rice and Vietnam rice cultivated in Thailand or Vietnam are suitable. The water content of these rice is 11 to 17% by weight. Normally, polished rice has a water content in this range, so it is not necessary to actively adjust the water content, but when using polished rice that has a high water content depending on storage conditions, use a method such as air drying. Therefore, it is necessary to adjust the water content.

【０００８】次に、湿熱処理について説明する。湿熱処
理を施す生米は洗浄せずに用いることが必要である。洗
米すると、水分含量が上昇した状態で湿熱処理を施すこ
とになり、米を蒸したような状態になることがあるの
で、不適当である。湿熱処理は、温度１１０〜１３０
℃、相対湿度１００％の条件で５〜６０分間行う。処理
温度が１１０℃未満であると、所望の湿熱処理効果が十
分に得られない。一方、処理温度が１３０℃を越える
と、着色（黄変）が生じたり、また澱粉粒の崩壊及び融
解が生じるため好ましくない。好適な湿熱処理の条件
は、温度１２０〜１３０℃、相対湿度１００％で５〜３
０分間である。１１０℃以上の湿熱処理により、米の水
分吸収量が増加し、特に１２０℃においては１０分以
上、１３０℃においては５分以上の湿熱処理により、効
果的に水分吸収量の増加が見られる。このような処理
は、蒸煮缶あるいはオートクレーブ等の一般に使用され
る加熱加圧処理装置を用い、相対湿度１００％の水蒸気
下で行えばよい。Next, the moist heat treatment will be described. It is necessary to use the raw rice that is subjected to the moist heat treatment without being washed. Washing rice is not suitable because it is subjected to heat-moisture treatment in a state where the water content is increased and the rice may be steamed. The wet heat treatment is performed at a temperature of 110 to 130.
It is performed for 5 to 60 minutes under the conditions of ° C and 100% relative humidity. If the treatment temperature is less than 110 ° C, the desired wet heat treatment effect cannot be obtained sufficiently. On the other hand, if the treatment temperature exceeds 130 ° C., coloring (yellowing) occurs, and starch granules disintegrate and melt, which is not preferable. Suitable conditions for the moist heat treatment are 5 to 3 at a temperature of 120 to 130 ° C. and a relative humidity of 100%.
0 minutes. The moisture absorption amount of rice is increased by the moist heat treatment at 110 ° C. or higher, and the moisture absorption amount is effectively increased particularly at 120 ° C. for 10 minutes or longer and at 130 ° C. for 5 minutes or longer. Such a treatment may be carried out in a steam can having a relative humidity of 100% by using a commonly used heating and pressure treating apparatus such as a steam can or an autoclave.

【０００９】このようにして得られた湿熱処理米は、水
分含量に１％程度の上昇は見られるものの、蒸された状
態にはならず、湿熱処理していない米粒と外観上の変化
はなく、未処理米と同様に保存が可能である。また、保
存により水への浸漬時の水分吸水量に変化をきたすこと
はなく、水への浸漬，蒸煮後の水分吸水量を目的とする
３５〜４２％に容易にコントロールすることができる。Although the moisture-heat-treated rice thus obtained shows an increase in water content of about 1%, it does not become a steamed state, and there is no change in appearance from the rice grain that has not been heat-moisture treated. It can be stored like untreated rice. In addition, the water absorption amount when immersed in water does not change due to storage, and the water absorption amount after immersion in water and steaming can be easily controlled to the target value of 35 to 42%.

【００１０】湿熱処理した硬質米を使用して米麹を製造
する場合、該湿熱処理米を洗米し、精白米の場合は室温
で３時間以上、好ましくは３〜５時間、玄米の場合は室
温で１６時間以上、好ましくは１６〜１８時間、水に浸
漬した後、水切りを行う。次いで、浸漬後の洗米を蒸煮
缶，全開式蒸煮装置などの蒸煮装置にて１００℃の温
度、相対湿度１００％の条件下で２５〜３５分間、好ま
しくは３０分間蒸煮を行った後、冷却する。これによ
り、水分含量３５〜４２％（重量／重量）の米麹用玄米
または精白米が得られる。なお、蒸煮回数は通常１回で
十分である。In the case of making rice koji using hard rice that has been subjected to heat-moisture treatment, the rice that has been subjected to heat-moisture treatment is washed, and milled rice is kept at room temperature for 3 hours or longer, preferably 3-5 hours, and brown rice is kept at room temperature. After being immersed in water for 16 hours or more, preferably 16 to 18 hours, draining is performed. Then, the washed rice after immersion is steamed for 25 to 35 minutes, preferably 30 minutes under the conditions of a temperature of 100 ° C. and a relative humidity of 100% in a steaming device such as a steaming can or a fully open steaming device, and then cooled. . As a result, brown rice for rice koji or polished rice having a water content of 35 to 42% (weight / weight) is obtained. It should be noted that the number of times of steaming is usually one.

【００１１】一般に、米麹の製麹に適した米の水分含量
は３５〜４２％と言われており、特に実験室では４１〜
４３％が最良、工場でのハンドリングには３９％前後が
望ましい（安平仁美、食品工業、Vol.37, No.5, 52-54,
(1994)) 。本発明の湿熱処理米を蒸煮した際の水分含量
は３５〜４２％であり、特に湿熱処理条件を１２０℃，
１０分間に設定した場合、工場生産に適した３９％の水
分含量の蒸煮米が得られる。３０℃程度の温度にまで冷
却した蒸煮米に常法により種麹を添加し、４５〜５０時
間、好ましくは４８時間、２５〜４０℃、好ましくは３
０℃で製麹を行って米麹を得ることができる。Generally, the water content of rice suitable for making malted rice is said to be 35 to 42%.
43% is the best, and around 39% is preferable for handling in the factory (Hitomi Anpei, Food Industry, Vol.37, No.5, 52-54,
(1994)). The moisture content of the steam-heat-treated rice of the present invention is 35 to 42%.
When set to 10 minutes, steamed rice with a moisture content of 39% suitable for factory production is obtained. Seed malt is added to steamed rice cooled to a temperature of about 30 ° C. by a conventional method, and the time is 45 to 50 hours, preferably 48 hours, 25 to 40 ° C., preferably 3
Rice koji can be obtained by carrying out koji making at 0 ° C.

【００１２】本発明により調製した米麹は麹菌の生育、
酵素の活性ともに良好であり、米麹としての実用性の高
いものである。したがって、この米麹を用いてみりんの
他、酢，味噌、酒等を製造することが可能である。以上
に述べた湿熱処理米の製造工程、湿熱処理米を用いた米
麹の製造工程を図１に、みりんの製造工程を図２に示
す。The rice koji prepared according to the present invention is the growth of koji mold,
The enzyme activity is good, and it is highly practical as rice koji. Therefore, it is possible to produce vinegar, miso, liquor, etc. in addition to mirin using this rice malt. FIG. 1 shows the process for producing the moisture-heat-treated rice and the process for producing rice koji using the moisture-heat-treated rice described above, and FIG. 2 shows the process for producing mirin.

【００１３】[0013]

【実施例】次に、本発明を実施例により詳しく説明す
る。 実施例１ ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを１２０℃，相対湿度１００％の条件下で２０分間
蒸煮装置（株式会社フジワラテクノアート製）にて加熱
加圧処理して湿熱処理米を調製した。得られた湿熱処理
米３０ｇを水洗した後、室温にて３時間水に浸漬し、次
いで水切りを行い、得られた洗米を１００℃，相対湿度
１００％の条件下で３０分間蒸煮装置（株式会社フジワ
ラテクノアート製）にて蒸煮を行った。上記の操作を１
０サンプルについて行い、得られた蒸煮米について、分
析化学便覧（日本分析化学会編）に記載の方法に基づき
１３５℃で２時間常圧乾燥を行い、水分含量を測定（平
均値）した。結果を第１表に示す。EXAMPLES Next, the present invention will be described in detail with reference to Examples. Example 1 Vietnamese Indica glutinous rice (water content 15%) 3
0 g of the rice was heat-pressed in a steaming apparatus (manufactured by Fujiwara Techno Art Co., Ltd.) for 20 minutes under the conditions of 120 ° C. and 100% relative humidity to prepare wet heat-treated rice. After washing 30 g of the obtained moist-heat treated rice with water, soaking in water at room temperature for 3 hours and then draining, the obtained washed rice is steamed for 30 minutes under the conditions of 100 ° C. and relative humidity of 100%. Steamed with Fujiwara Techno Art). The above operation 1
The steamed rice thus obtained was subjected to atmospheric pressure drying at 135 ° C. for 2 hours based on the method described in Analytical Chemistry Handbook (edited by the Japan Society for Analytical Chemistry), and the water content was measured (average value). The results are shown in Table 1.

【００１４】比較例１（二度蒸し法） ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを水洗し、室温にて３時間水に浸漬した後、水切り
を行い、得られた洗米を相対湿度１００％の条件下、１
００℃で１５分間蒸煮装置（株式会社フジワラテクノア
ート製）にて蒸煮を行った。冷却後、再び水に５分間浸
漬、水切りして相対湿度１００％の条件下、１００℃で
３５分間蒸煮を行った。その後、実施例１と同様にして
得られた蒸煮米の水分含量を測定した。結果を第１表に
示す。Comparative Example 1 (Twice Steaming Method) Vietnam Indica variety non-glutinous rice (water content 15%) 3
After washing 0 g with water and immersing in water at room temperature for 3 hours, draining was performed, and the washed rice thus obtained was subjected to a relative humidity of 100% under 1
Steaming was performed at 00 ° C for 15 minutes using a steaming apparatus (manufactured by Fujiwara Techno Art Co., Ltd.). After cooling, it was again immersed in water for 5 minutes, drained, and steamed at 100 ° C. for 35 minutes under the condition of a relative humidity of 100%. Then, the water content of the steamed rice obtained in the same manner as in Example 1 was measured. The results are shown in Table 1.

【００１５】比較例２（散水法） ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを水洗し、室温にて３時間水に浸漬した後、水切り
を行い、得られた洗米を相対湿度１００％の条件下、１
００℃で２０分間蒸煮装置（株式会社フジワラテクノア
ート製）にて蒸煮を行った。蒸煮米が熱いうちに生米重
量に対して１０％の常温の水道水を散水し、再び相対湿
度１００％の条件下、１００℃で３０分間蒸煮を行っ
た。その後、実施例１と同様にして得られた蒸煮米の水
分含量を測定した。結果を第１表に示す。Comparative Example 2 (Water Sprinkling Method) Vietnam Indica glutinous rice (water content 15%) 3
After washing 0 g with water and immersing in water at room temperature for 3 hours, draining was performed, and the washed rice thus obtained was subjected to a relative humidity of 100% under 1
Steaming was performed at 00 ° C. for 20 minutes using a steaming apparatus (manufactured by Fujiwara Techno Art Co., Ltd.). While the steamed rice was hot, 10% of room temperature tap water was sprinkled with respect to the weight of the raw rice, and steamed again at 100 ° C. for 30 minutes under the condition of relative humidity of 100%. Then, the water content of the steamed rice obtained in the same manner as in Example 1 was measured. The results are shown in Table 1.

【００１６】比較例３（乾燥法） ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを４５〜４８℃の温風で水分が９％になるよう乾燥
した。この乾燥米を水洗し、室温で３時間水に浸漬した
後、水切りを行い、得られた洗米を相対湿度１００％の
条件下、１００℃で３０分間蒸煮装置（株式会社フジワ
ラテクノアート製）にて蒸煮を行った。その後、実施例
１と同様にして得られた蒸煮米の水分含量を測定した。
結果を第１表に示す。Comparative Example 3 (Drying Method) Vietnam Indica glutinous rice (water content 15%) 3
0 g was dried with warm air of 45 to 48 ° C. so that the water content was 9%. This dried rice is washed with water, immersed in water at room temperature for 3 hours, then drained, and the washed rice obtained is steamed for 30 minutes at 100 ° C. under a condition of 100% relative humidity (Fujiwara Techno Art Co., Ltd.). Steamed. Then, the water content of the steamed rice obtained in the same manner as in Example 1 was measured.
The results are shown in Table 1.

【００１７】[0017]

【表１】 [Table 1]

【００１８】第１表から明らかなように、二度蒸し，散
水，乾燥法では蒸煮米の水分含量にばらつきがあり、水
分含量を一定に調整するのは難しい。また、含水量が過
多になるものは雑菌汚染の被害を受けやすく、以後の製
麹に使用しにくい。一方、湿熱処理法では蒸煮米の水分
含量にばらつきが少なく、製麹に適した水分含量を示し
ており、容易に水分含量を一定に調整することができ
る。As is clear from Table 1, the water content of steamed rice varies in the double steaming, sprinkling and drying methods, and it is difficult to adjust the water content to a constant value. In addition, if the water content is too high, it is easily damaged by contamination with various bacteria and is difficult to use for subsequent koji making. On the other hand, in the heat-moisture treatment method, the water content of steamed rice has little variation and shows a water content suitable for koji making, and the water content can be easily adjusted to be constant.

【００１９】実施例２ タイ産インディカ種うるち米（水分含量１５％）３０ｇ
を、各種の条件（温度，処理時間）下で湿熱処理した
後、水洗し、室温にて３時間水に浸漬した後、水切りを
行い、得られた洗米を相対湿度１００％の条件下で１０
０℃，３０分間蒸煮装置（株式会社フジワラテクノアー
ト製）にて蒸煮を行った。得られた蒸煮米について、実
施例１と同様にして水分含量を測定した。結果を第２表
に示す。表から明らかなように、未処理米の水分含量は
３２％であるが、１１０〜１３０℃で５〜６０分間の湿
熱処理を施すことにより、水分含量は３５〜４２％にま
で増加させることができた。Example 2 Thai Indica glutinous rice (water content 15%) 30 g
Was subjected to moist heat treatment under various conditions (temperature, treatment time), washed with water, immersed in water at room temperature for 3 hours, then drained, and the washed rice thus obtained was subjected to 10% relative humidity conditions.
Steaming was performed at 0 ° C. for 30 minutes using a steaming device (manufactured by Fujiwara Techno Art Co., Ltd.). The moisture content of the obtained steamed rice was measured in the same manner as in Example 1. The results are shown in Table 2. As is clear from the table, the moisture content of untreated rice is 32%, but the moisture content can be increased to 35-42% by subjecting it to wet heat treatment at 110 to 130 ° C. for 5 to 60 minutes. did it.

【００２０】[0020]

【表２】 [Table 2]

【００２１】実施例３ タイ産インディカ種うるち米の代わりにベトナム産イン
ディカ種うるち米（水分含量１５％）３０ｇを用いたこ
と以外は実施例２と同様に行った。結果を第３表に示
す。表から明らかなように、未処理米の水分含量は３２
％であるが、１１０〜１３０℃で５〜６０分間の湿熱処
理を施すことにより、水分含量は３５〜４２％にまで増
加させることができた。Example 3 The procedure of Example 2 was repeated, except that 30 g of non-glutinous rice of Indica from Vietnam (water content of 15%) was used instead of non-glutinous rice of Indica from Thailand. The results are shown in Table 3. As is clear from the table, the water content of untreated rice is 32
%, It was possible to increase the water content to 35 to 42% by subjecting it to wet heat treatment at 110 to 130 ° C. for 5 to 60 minutes.

【００２２】[0022]

【表３】 [Table 3]

【００２３】実施例４ ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを相対湿度１００％の条件下、１２０℃で３０分間
蒸煮缶にて加熱加圧処理し、湿熱処理米を調製した。こ
の湿熱処理米３０ｇを水洗し、室温にて３時間水に浸漬
した後、水切りを行い、得られた洗米を相対湿度１００
％の条件下、１００℃で３０分間蒸煮装置（株式会社フ
ジワラテクノアート製）にて蒸煮を行った。蒸煮後、直
ちに米粒の塊がないように崩し、約３０℃まで自然放冷
させた。冷却した蒸煮米に種麹菌（Aspergillus oryza
e, 今野もやし製) を生米重量に対して0.０３５％添加
し、３００ｍｌ容ビーカーで３０℃で４８時間開放系に
て製麹を行い、米麹を得た。米麹の生育に関する結果を
第４表に示す。表から明らかなように、湿熱処理したイ
ンディカ種うるち米を使用した米麹は麹菌の生育が日本
産のうるち米を使用した米麹よりも良好であった。Example 4 Vietnam Indica glutinous rice (water content 15%) 3
0 g of the rice was heat-pressed in a steaming can at 120 ° C. for 30 minutes under a relative humidity of 100% to prepare wet heat-treated rice. 30 g of the moist heat-treated rice was washed with water, soaked in water at room temperature for 3 hours and then drained, and the washed rice thus obtained was dried at a relative humidity of 100.
%, Steaming was performed at 100 ° C. for 30 minutes using a steaming apparatus (manufactured by Fujiwara Techno Art Co., Ltd.). Immediately after steaming, the rice grains were crushed without lumps and allowed to cool naturally to about 30 ° C. Cooled steamed rice to the species Aspergillus oryzae (Aspergillu s oryza
e , made by Imano Sprout) was added 0.035% to the weight of raw rice, and the koji was made in a 300 ml beaker at 30 ° C. for 48 hours in an open system to obtain rice koji. Table 4 shows the results on the growth of rice koji. As is clear from the table, the koji mold using the moisture-heat-treated Indica-type glutinous rice showed better growth of koji mold than the rice koji using glutinous rice produced in Japan.

【００２４】実施例５ ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを相対湿度１００％の条件下、１３０℃で５分間蒸
煮装置（前記と同じ）にて加熱加圧処理し、湿熱処理米
を調製した。その後、実施例４と同様に製麹を行い、米
麹を得た。米麹の生育に関する結果は第４表に示す。表
から明らかなように、湿熱処理したインディカ種うるち
米を使用した米麹は麹菌の生育が日本産のうるち米を使
用した米麹よりも良好であった。Example 5 Vietnam Indica glutinous rice (water content 15%) 3
0 g of the rice was heat-pressed at 130 ° C. for 5 minutes in a steamer (the same as above) under the condition of a relative humidity of 100% to prepare wet heat-treated rice. Thereafter, koji making was carried out in the same manner as in Example 4 to obtain rice koji. The results regarding the growth of rice koji are shown in Table 4. As is clear from the table, the koji mold using the moisture-heat-treated Indica-type glutinous rice showed better growth of koji mold than the rice koji using glutinous rice produced in Japan.

【００２５】比較例４ ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを水洗し、室温にて３時間水に浸漬した後、水切り
を行い、得られた洗米を相対湿度１００％の条件下で１
００℃，３０分間蒸煮装置（前記と同じ）にて蒸煮を行
った。その後、実施例４と同様に製麹を行い、米麹を得
た。米麹の生育に関する結果は第４表に示す。Comparative Example 4 Vietnam Indica glutinous rice (water content 15%) 3
After washing 0 g with water and immersing in water at room temperature for 3 hours, the rice was drained and the resulting washed rice was subjected to 1% relative humidity conditions.
Steaming was carried out at 00 ° C for 30 minutes using a steaming apparatus (the same as above). Thereafter, koji making was carried out in the same manner as in Example 4 to obtain rice koji. The results regarding the growth of rice koji are shown in Table 4.

【００２６】比較例５ 水分吸収量の多い日本産の米麹用のジャポニカ種うるち
米（水分含量１５％）３０ｇを水洗し、室温にて３時間
水に浸漬した後、水切りを行い、得られた洗米を相対湿
度１００％の条件下で１００℃，３０分間蒸煮装置（前
記と同じ）にて蒸煮を行った。その後、実施例４と同様
に製麹を行い、米麹を得た。米麹の生育に関する結果は
第４表に示す。Comparative Example 5 30 g of Japanese japonica glutinous rice (15% water content) for rice koji, which has a high water absorption, was washed with water, immersed in water at room temperature for 3 hours, and then drained to obtain the product. The washed rice was steamed in a steamer (same as above) for 30 minutes at 100 ° C. under the condition of a relative humidity of 100%. Thereafter, koji making was carried out in the same manner as in Example 4 to obtain rice koji. The results regarding the growth of rice koji are shown in Table 4.

【００２７】[0027]

【表４】 [Table 4]

【００２８】実施例６ 日本産の麹用の玄米（水分含量１５％）を相対湿度１０
０％の条件下、１３０℃で１０分間蒸煮缶にて加熱加圧
処理し、湿熱処理米を調製した。この湿熱処理米３０ｇ
を水洗し、室温にて３時間水に浸漬した後、水切りを行
い、得られた洗米を相対湿度１００％の条件下、１００
℃で３０分間蒸煮装置（商品名、Ｔ−１３型全開式蒸煮
装置、株式会社フジワラテクノアート製）にて蒸煮を行
った。蒸煮後、直ちに米粒の塊がないように崩し、約３
０℃まで自然放冷させた。冷却した蒸煮米に種麹菌（As
pergillus oryzae, 今野もやし製) を生米重量に対して
0.０３５％添加し、３００ｍｌ容ビーカーで３０℃で４
８時間開放系にて製麹を行い、米麹を得た。米麹の生育
に関する結果を第５表に示す。表から明らかなように、
湿熱処理した日本産の麹用の玄米を使用した米麹は麹菌
の生育が良好であった。Example 6 Relative humidity of Japanese brown rice for koji (water content 15%) of 10
Heat-pressurized treatment was performed in a steaming can at 130 ° C. for 10 minutes under the condition of 0% to prepare wet heat-treated rice. 30g of this moist heat treated rice
Was washed with water and soaked in water at room temperature for 3 hours, and then drained.
Steaming was performed at 30 ° C. for 30 minutes using a steaming device (trade name, T-13 type fully-opening steaming device, manufactured by Fujiwara Techno Art Co., Ltd.). Immediately after steaming, crush the rice so that there are no lumps of rice grains, about 3
The mixture was naturally cooled to 0 ° C. Aspergillus oryzae ( As
pergillu s oryzae , made from Konno bean sprouts) to the weight of raw rice
Add 0.035% and add 4 to 300ml beaker at 30 ℃
Koji was performed for 8 hours in an open system to obtain rice koji. Table 5 shows the results regarding the growth of rice koji. As you can see from the table,
The rice koji using the brown rice for Japanese koji that had been heat-moisture treated had good koji mold growth.

【００２９】比較例６ 日本産の麹用の玄米（水分含量１５％）を相対湿度１０
０％の条件下で１００℃，３０分間蒸煮装置（商品名、
Ｔ−１３型全開式蒸煮装置、株式会社フジワラテクノア
ート製）にて加熱加圧処理し、湿熱処理米を調製した。
この湿熱処理米３０ｇを用いて、実施例６と同様に蒸
煮、製麹を行い、米麹を得た。米麹の生育に関する結果
を第５表に示す。Comparative Example 6 Relative Humidity of Japanese Brown Rice for Koji (Water Content 15%)
Steaming equipment (brand name, 100 ° C, 30 minutes under 0% condition
Heat-pressurized treatment was performed using a T-13 type fully-open type steaming apparatus manufactured by Fujiwara Techno Art Co., Ltd. to prepare heat-moisture treated rice.
Using 30 g of this wet heat-treated rice, steaming and koji-making were carried out in the same manner as in Example 6 to obtain rice koji. Table 5 shows the results regarding the growth of rice koji.

【００３０】比較例７ 日本産の麹用の玄米（水分含量１５％）を相対湿度１０
０％の条件下で１３０℃，１分間蒸煮装置（商品名、Ｔ
−１３型全開式蒸煮装置、株式会社フジワラテクノアー
ト製）にて加熱加圧処理し、湿熱処理米を調製した。こ
の湿熱処理米３０ｇを用いて、実施例６と同様に蒸煮、
製麹を行い、米麹を得た。米麹の生育に関する結果を第
５表に示す。Comparative Example 7 Japanese brown rice for koji (water content 15%) was subjected to relative humidity 10
Steaming device (trade name, T
A -13-type fully-open steaming apparatus (manufactured by Fujiwara Techno Art Co., Ltd.) was subjected to heat and pressure treatment to prepare wet heat-treated rice. Using 30 g of this heat-moisture treated rice, steamed in the same manner as in Example 6,
Koji was made to obtain rice koji. Table 5 shows the results regarding the growth of rice koji.

【００３１】比較例８ 日本産の麹用の玄米（水分含量１５％）３０ｇを水洗
し、室温にて１６時間水に浸漬した後、水切りを行い、
得られた洗米を相対湿度１００％の条件下で１００℃，
３０分間蒸煮装置（商品名、Ｔ−１３型全開式蒸煮装
置、株式会社フジワラテクノアート製）にて蒸煮した。
この蒸煮米３０ｇを用いて、実施例６と同様に製麹を行
い、米麹を得た。米麹の生育に関する結果を第５表に示
す。Comparative Example 8 30 g of Japanese brown rice for malt (water content 15%) was washed with water, immersed in water at room temperature for 16 hours, and then drained.
The washed rice obtained is treated at 100 ° C under a relative humidity of 100%,
It was steamed for 30 minutes with a steaming device (trade name, T-13 type fully open steaming device, manufactured by Fujiwara Techno Art Co., Ltd.).
Using 30 g of this steamed rice, koji was made in the same manner as in Example 6 to obtain rice koji. Table 5 shows the results regarding the growth of rice koji.

【００３２】[0032]

【表５】 [Table 5]

【００３３】実施例７ 実施例４，５および比較例４，５で得られた米麹につい
て、α−アミラーゼ，グルコアミラーゼ，酸性プロテア
ーゼの各種酵素活性を調べた。なお、酵素活性測定法は
国税庁所定分析法に準じて行い、酵素活性は比較例５の
日本産うるち米の米麹を１００と評価したときの相対値
で示した。結果を第６表に示した。表から明らかなよう
に、湿熱処理したインディカ種うるち米を使用した米麹
は未処理のインディカ種うるち米を使用した米麹より酵
素活性が増加しており、また日本産うるち米を使用した
米麹より1.１〜1.２倍の酵素活性が認められた。これ
は、水分含量の増加だけでなく、湿熱処理による澱粉の
性質の変化により、麹菌の生育が日本産うるち米より良
好となったためであると思われる。Example 7 With respect to the rice koji obtained in Examples 4 and 5 and Comparative Examples 4 and 5, various enzyme activities of α-amylase, glucoamylase and acid protease were examined. The enzyme activity was measured according to the analysis method prescribed by the National Tax Agency, and the enzyme activity was shown as a relative value when the rice malt of Japanese non-glutinous rice of Comparative Example 5 was evaluated as 100. The results are shown in Table 6. As is clear from the table, the rice koji using the wet heat-treated Indica rice cake has an increased enzyme activity than the rice koji using the untreated Indica rice cake. Enzyme activity of 0.1 to 1.2 times was observed. This may be because the growth of Aspergillus oryzae was better than that of Japanese glutinous rice due to not only the increase in water content but also the change in the properties of starch due to heat-moisture treatment.

【００３４】[0034]

【表６】 [Table 6]

【００３５】実施例８ 実施例６および比較例６，７，８で得られた米麹につい
て、α−アミラーゼ，グルコアミラーゼ，酸性プロテア
ーゼの各種酵素活性を調べた。なお、酵素活性測定法は
国税庁所定分析法に準じて行い、酵素活性は比較例８の
未処理の玄米の米麹を１００と評価したときの相対値で
示した。結果を第７表に示した。表から明らかなよう
に、１３０℃で１０分間の湿熱処理した玄米を使用した
米麹が最も高い酵素活性を示し、未処理の玄米を使用し
た米麹よりも酵素活性が大幅に増加していた。Example 8 With respect to the rice koji obtained in Example 6 and Comparative Examples 6, 7, and 8, various enzyme activities of α-amylase, glucoamylase and acid protease were examined. The enzyme activity was measured according to the analysis method prescribed by the National Tax Agency, and the enzyme activity was shown as a relative value when the untreated brown rice koji of Comparative Example 8 was evaluated as 100. The results are shown in Table 7. As is clear from the table, the rice koji using brown rice subjected to heat-moisture treatment at 130 ° C. for 10 minutes showed the highest enzyme activity, and the enzyme activity was significantly increased as compared with the rice koji using untreated brown rice. .

【００３６】[0036]

【表７】 [Table 7]

【００３７】実施例９（みりんの製造） ベトナム産インディカ種うるち米（水分含量１５％）３
０ｇを相対湿度１００％の条件下で１２０℃，１０分間
蒸煮装置（商品名、Ｔ−１３全開式蒸煮装置、株式会社
フジワラテクノアート製）にて加熱加圧処理し、湿熱処
理米を調製した。この湿熱処理米３０ｇを水洗し、室温
にて３時間水に浸漬した後、水切りを行い、得られた洗
米を相対湿度１００％の条件下で１００℃，３０分間蒸
煮装置（株式会社フジワラテクノアート製）にて蒸煮を
行った。蒸煮後、直に米粒の塊がないように崩し、約３
０℃まで自然放冷させた。冷却した蒸煮米にみりん用種
麹菌（Aspergillus oryzae, 今野もやし製) を生米重量
に対して0.０３５％添加し、３００ｍｌ容ビーカーで３
０℃で４８時間開放系にて製麹を行い、米麹を得た。Example 9 (Production of mirin) Vietnam Indica variety non-glutinous rice (water content 15%) 3
0 g was heat-pressurized with a steaming device (trade name, T-13 fully open steaming device, made by Fujiwara Techno Art Co., Ltd.) at 120 ° C. for 10 minutes under the condition of a relative humidity of 100% to prepare heat-moisture treated rice. . 30 g of the moist heat-treated rice was washed with water, soaked in water at room temperature for 3 hours, then drained, and the obtained washed rice was steamed at 100 ° C. for 30 minutes under a relative humidity of 100% (Fujiwara Techno Art Co., Ltd.). Steamed). Immediately after steaming, crush it so that there are no lumps of rice grains,
The mixture was naturally cooled to 0 ° C. Mirin for seed koji mold in cooled steamed rice (Aspergillu s oryzae, Konno made sprouts) was added 0.035% relative to the raw rice weight, 3 in 300ml beaker
Koji was performed at 0 ° C. for 48 hours in an open system to obtain rice koji.

【００３８】次に、ベトナム産インディカ種もち米（水
分含量１５％）７６ｇを洗米し、室温にて１８時間水に
浸漬した後、水切りを行い、相対湿度１００％の条件
下、１１５℃で３０分間蒸煮を行い、掛け米を調製し
た。上記で得られた生米重量１３ｇに相当する米麹１６
〜１８ｇと掛け米１２０ｇを混合し、最終容量１５０ｍ
ｌ、最終アルコール濃度１４％になるように水とアルコ
ールを添加し、３０℃で１か月間熟成を行った。こうし
て得られた醪を濾紙で濾過した後、得られた濾過液をみ
りん液としてその成分を調べ、結果を第８表に示した。
なお、コントロールとして、湿熱処理を施していないベ
トナム産インディカ種うるち米（水分含量１５％），日
本産の米麹用ジャポニカ種うるち米（水分含量１５％）
を用いて、同様に製麹、みりん仕込みして得たみりん液
の結果も示した。Next, 76 g of Vietnamese Indica glutinous rice (water content 15%) was washed and soaked in water at room temperature for 18 hours, then drained and dried at 115 ° C. for 30 hours at a relative humidity of 100%. The rice was prepared by steaming for 1 minute. Rice malt 16 equivalent to 13 g of raw rice weight obtained above
~ 18g mixed with 120g of rice, final volume 150m
1, water and alcohol were added so that the final alcohol concentration was 14%, and aging was carried out at 30 ° C. for 1 month. The mash thus obtained was filtered with a filter paper, and the resulting filtrate was used as mirin solution to examine its components. The results are shown in Table 8.
As controls, non-moist heat-treated Vietnamese Indica glutinous rice (water content 15%) and Japanese malt japonica glutinous rice (water content 15%)
Similarly, the results of the mirin liquid obtained by making malt and using mirin were also shown.

【００３９】表から明らかなように、未処理のベトナム
産インディカ種うるち米の米麹を用いたみりんの成分値
は、日本産の米麹用ジャポニカ種うるち米の米麹を用い
たみりんより低いが、湿熱処理したベトナム産インディ
カ種うるち米の米麹を用いたみりんの成分値は、日本産
の米麹用ジャポニカ種うるち米の米麹を用いたみりんよ
り若干高い値を示した。As is apparent from the table, the component value of mirin using untreated Vietnamese indica rice glutinous rice koji is lower than that of mirin using Japanese rice malt japonica rice glutinous rice koji, The component value of mirin using rice malt of Vietnam Indica glutinous rice subjected to heat-moisture was slightly higher than that of mirin using rice malt of Japanese Japonica glutinous glutinous rice.

【００４０】実施例１０（みりんの製造） ベトナム産インディカ種うるち米（水分含量１５％）を
相対湿度１００％の条件下で１３０℃，５分間蒸煮缶に
て加熱加圧処理し、湿熱処理米を調製した。その後、実
施例９と同様に製麹、みりん仕込みして得たみりん液の
結果を第８表に示した。Example 10 (Production of mirin) Vietnam Indica seed glutinous rice (water content 15%) was heated and pressurized in a steaming can at 130 ° C. for 5 minutes under the condition of relative humidity 100% to obtain heat-moisture treated rice. Prepared. Then, the results of the mirin liquid obtained by making malt and charging mirin in the same manner as in Example 9 are shown in Table 8.

【００４１】[0041]

【表８】 [Table 8]

【００４２】実施例１１ 実施例９および１０で製造したみりんの官能検査を行っ
た結果を第９表に示した。官能評価は５段階絶対評価で
示し、２０名のパネラーで実施した。その結果、湿熱処
理したベトナム産インディカ種うるち米の米麹を用いた
みりんは官能的にも優れていることが示された。Example 11 Table 9 shows the results of a sensory test of mirin produced in Examples 9 and 10. The sensory evaluation was shown by a 5-level absolute evaluation, and was carried out by 20 panelists. As a result, it was shown that mirin using the rice malt of Vietnam Indica glutinous rice which was heat-moisture treated was also excellent in sensory properties.

【００４３】[0043]

【表９】 [Table 9]

【００４４】[0044]

【発明の効果】本発明の湿熱処理した硬質米は、浸漬
後、蒸煮処理したときに水分吸収量を増加させることが
でき、特に目的水分含量に容易に調整することができ
る。しかも、全体にむらなく、均一に水分吸収量を増加
させることができるので、米麹用に適している。したが
って、この処理をした硬質米を用いて米麹の製造が可能
となり、これからみりんの他、酢，味噌，酒等を製造す
ることができる。EFFECTS OF THE INVENTION The hard-moisture-treated hard rice of the present invention can increase the amount of absorbed water when steamed after soaking, and can be easily adjusted to a desired water content. Moreover, since it is possible to uniformly increase the amount of absorbed water without unevenness in the whole, it is suitable for rice koji. Therefore, rice koji can be produced using the hard rice thus treated, and vinegar, miso, sake, etc. can be produced in addition to mirin.

【図面の簡単な説明】[Brief description of drawings]

【図１】 湿熱処理米の製造工程と該湿熱処理米を用い
た米麹の製造工程を示したフローシートである。FIG. 1 is a flow sheet showing a process for producing heat-moisture treated rice and a process for producing rice koji using the heat-moisture treated rice.

【図２】 湿熱処理米を用いた米麹を利用したみりんの
製造工程を示したフローシートである。FIG. 2 is a flow sheet showing a manufacturing process of mirin using rice koji using heat-moisture treated rice.

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】 １１０〜１３０℃、相対湿度１００％で
５〜６０分間湿熱処理したことを特徴とする米麹用の玄
米または精白米。1. Brown rice or polished rice for rice koji, which is heat-treated at 110 to 130 ° C. and 100% relative humidity for 5 to 60 minutes. 【請求項２】 米麹用の玄米または精白米が硬質米であ
ることを特徴とする請求項１記載の米麹用の玄米または
精白米。2. The brown rice or milled rice for malted rice according to claim 1, wherein the brown rice or milled rice for malted rice is hard rice. 【請求項３】 請求項１または２記載の米麹用の玄米ま
たは精白米を用いて製造したことを特徴とする米麹。3. A rice malt produced by using the brown rice or milled rice for malted rice according to claim 1 or 2. 【請求項４】 請求項３記載の米麹を用いて製造したこ
とを特徴とするみりん。4. Mirin, which is produced by using the rice malt according to claim 3.