JPH11308988A - Glutinous rice koji, its production and use - Google Patents
Glutinous rice koji, its production and useInfo
- Publication number
- JPH11308988A JPH11308988A JP12970598A JP12970598A JPH11308988A JP H11308988 A JPH11308988 A JP H11308988A JP 12970598 A JP12970598 A JP 12970598A JP 12970598 A JP12970598 A JP 12970598A JP H11308988 A JPH11308988 A JP H11308988A
- Authority
- JP
- Japan
- Prior art keywords
- koji
- glutinous rice
- rice
- water
- roasting
- 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
- Cereal-Derived Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、糯米に特殊な処理
を施した後、製麹してなる糯米麹、その製造方法及び用
途に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a glutinous rice koji obtained by subjecting a glutinous rice to a special treatment and then koji-making, a method for producing the same, and a use thereof.
【0002】[0002]
【従来の技術】米麹は、清酒、焼酎、みりん、味噌等の
酒類や醸造調味料の製造における原料の一つであり、他
の米麹以外の掛原料と混合後、醸造及び/又は熟成させ
ると、複雑で好ましい風味を醸し出す。また、米麹自体
の自己消化物や消化液も、調味料や香料等だけでは作り
出すことのできない好ましい風味を持つことから、米麹
は高品質な本物感を与える食品素材として醸造分野以外
でも広く使用されている。一般に、米麹の製造方法とし
ては、粳玄米を精米、洗米、浸漬後、水切りをして蒸き
ょう、放冷、種付けを行い製麹する方法が知られている
〔1991年7月15日、(株)朝倉書店発行、「調味
料・香辛料の事典」(初版第1刷)、第309頁〕。更
に、粳米を精米後に焙炒して、加水、製麹する方法も知
られている(特開平2−79965号公報)が、このよ
うに米麹は粳米を原料とするのが一般的である。2. Description of the Related Art Rice koji is one of the raw materials in the production of alcoholic beverages such as sake, shochu, mirin, and miso, and brewing seasonings, and is brewed and / or aged after mixing with other raw materials other than rice koji. This gives a complex and pleasant flavor. In addition, rice koji is widely used outside the brewing field as a food material that gives a high-quality real feeling because the autolysed matter and digestive juice of rice koji itself has a desirable flavor that can not be created only with seasonings or flavors. in use. In general, as a method for producing rice koji, a method of koji-making by polishing, washing, cooling, and seeding non-glutinous brown rice after polished, washed, and immersed in non-glutinous brown rice [July 15, 1991, Published by Asakura Shoten Co., Ltd., "Encyclopedia of Seasonings and Spices" (First Edition, First Printing), p. 309]. Furthermore, a method is also known in which non-glutinous rice is roasted after milling to add water and make koji (Japanese Unexamined Patent Publication No. 2-79965), but rice koji is generally made from non-glutinous rice as a raw material. .
【0003】一方、江戸初期には糯米を用いて麹が作ら
れていたとの記載もある〔昭和53年3月1日、(株)
研成社発行、坂口謹一郎監修、「日本の酒の歴史−酒造
りの歩みと研究−」(第2刷)、第575頁〕。糯米は
粳米に比べ、モロミ中で消化されやすい性質を有するこ
とが知られている。この性質に着目し、原料利用率を高
めることを目的として、糯米を原料とした糯米麹の製造
が試みられた。しかしながら、常法により蒸米とした糯
米は粘着性が強く、種麹接種時や製麹手入れ時に団塊状
となり、実用的な麹を製造することは困難であった。蒸
糯米の粘着性を軽減するため、浸漬米にとうもろこし
粉、脱脂大豆粉等の粘着防止剤を被覆して蒸きょうする
方法(特公昭49−22715号公報)や、糯米を蒸き
ょう後、水分の蒸発を防ぎながら5〜10℃で約24時
間放置するか、5〜10℃で5〜6時間放置後、凍結−
解凍させる方法(特公昭58−7276号公報)が提案
された。これらの方法は、粘着防止剤の被覆や蒸米凍結
の新たな工程とそのための装置を必要とし、操作が煩雑
となるなどの問題点を有する。その後、精白糯米を短時
間吸水させ、蒸きょうして得られる蒸水の水分を25〜
35w/w%とすることにより、蒸糯米の粘着性を軽減
させる方法(特開平7−231774号公報)が提案さ
れた。この方法によれば、蒸米の水分が35w/w%を
超えない条件においては、粘着防止剤を使用することな
く、また、新たな装置も必要とせず、実用に供し得る糯
米麹を製造することができるが、得られる糯米麹は菌糸
の破精込みが十分でないという欠点を有する。更に、製
麹過程における粳蒸米の水分が高い(35〜40w/w
%)方が、得られる粳米麹は、自己消化時の溶解性が高
くなり、粳米麹の原料利用率を高め得ることが一般的に
知られている〔昭和61年3月25日、(財)日本醸造
協会発行、村上英也編著、「麹学」(第1版)、第25
2頁〕が、上記方法では、糯蒸米水分が35w/w%を
超えると糯蒸米の粘着性が強くなり、製麹工程に支障を
来たすという欠点も有する。On the other hand, there is a description that koji was made using glutinous rice in the early Edo period [March 1, 1978, Ltd.
Published by Kenseisha, supervised by Kenichiro Sakaguchi, "History of Japanese Sake-History and Research of Sake Brewing-" (2nd print), p. 575]. It is known that glutinous rice is more easily digested in moromi than non-glutinous rice. Focusing on this property, production of glutinous rice koji using glutinous rice as a raw material has been attempted for the purpose of increasing the raw material utilization rate. However, glutinous rice steamed by a conventional method has a strong adhesiveness, and becomes a nodule at the time of inoculating seed koji or caring for koji making, making it difficult to produce practical koji. In order to reduce the stickiness of the steamed rice, a method of coating the soaked rice with an anti-sticking agent such as corn flour and defatted soybean powder and steaming (Japanese Patent Publication No. Sho 49-22715) or steaming the waxy rice, Leave at 5-10 ° C for about 24 hours while preventing evaporation, or leave at 5-10 ° C for 5-6 hours, then freeze-
A method of thawing (Japanese Patent Publication No. 58-7276) has been proposed. These methods require a new step of coating the anti-adhesive agent and freeze the steamed rice and a device therefor, and have problems such as complicated operations. Then, the glutinous rice is made to absorb water for a short time, and the water content of the steamed water obtained by steaming is 25 ~
A method of reducing the stickiness of steamed rice by setting it to 35 w / w% (JP-A-7-231774) has been proposed. According to this method, under the condition that the water content of steamed rice does not exceed 35 w / w%, it is possible to produce a glutinous rice koji that can be put to practical use without using an antiblocking agent and without requiring a new device. However, the resulting glutinous rice koji has a drawback that the hyphal incorporation is not sufficient. Furthermore, the moisture of the non-steamed rice in the koji making process is high (35-40 w / w).
%), It is generally known that the obtained non-glutinous rice koji has high solubility during autolysis and can increase the raw material utilization rate of the non-glutinous rice koji [March 25, 1986, ) Published by Japan Brewing Association, edited by Hideya Murakami, "Kojigaku" (first edition), 25th edition
2 page], however, the above method also has the disadvantage that if the moisture content of the waxy rice exceeds 35 w / w%, the stickiness of the waxy rice becomes strong, which hinders the koji making process.
【0004】[0004]
【発明が解決しようとする課題】高品質で安価な、糯米
麹に対する要望は強いにも関わらず、品質的にも、経済
的にもいまだ十分満足できる方策は見出されていない。
本発明はこのような現状にかんがみてなされたものであ
り、高品質で、自己消化時の可溶化率が高い糯米麹と、
この糯米麹を使用して製造された風味豊かな飲食品を提
供することを目的とする。Although there is a strong demand for high quality and inexpensive glutinous rice koji, there has not yet been found a solution that is sufficiently satisfactory both in terms of quality and economy.
The present invention has been made in view of such a current situation, a high-quality, high solubilization rate at the time of self-digestion glutinous rice koji,
It is an object of the present invention to provide a flavorful food or drink manufactured using the glutinous rice koji.
【0005】[0005]
【課題を解決するための手段】本発明を概説すると、本
発明の第1の発明は、糯米を焙炒処理した後、加水、蒸
きょうし、常法により製麹してなる糯米麹に関し、第2
の発明は、糯米を焙炒処理した後、加水、蒸きょうし、
常法により製麹することを特徴とする糯米麹の製造方法
に関し、第3の発明は、第1の発明の糯米麹を使用して
製造してなる風味の豊富な飲食品に関する。The present invention is summarized as follows. A first invention of the present invention relates to a glutinous rice koji obtained by roasting a glutinous rice, adding water, steaming, and koji-making by a conventional method. 2
After roasting glutinous rice, water, steamed,
The third invention relates to a flavorful food or drink produced using the glutinous rice koji of the first invention, which is characterized by being produced by a conventional method.
【0006】本発明者らは、糯米麹を製造する方法及び
得られた糯米麹の利用方法について鋭意検討を行った。
その結果、糯米を焙炒処理した後、加水、蒸きょうし、
常法により製麹して得られる糯米麹が高品質であり、こ
の糯米麹を使用することによって風味豊富かな飲食品が
得られることを見出し本発明の完成に至った。The present inventors have conducted intensive studies on a method for producing glutinous rice koji and a method for using the obtained glutinous rice koji.
As a result, after roasting the glutinous rice, adding water, steaming,
It has been found that glutinous rice koji obtained by koji making by a conventional method is of high quality, and that the use of this glutinous rice koji can provide foods and drinks with a rich flavor, and the present invention has been completed.
【0007】[0007]
【発明の実施の形態】以下、本発明について具体的に説
明する。まず、本発明における糯米とは、いわゆる糯種
に属する米をいう。糯米は玄米、精白米いずれでもよ
く、精白米の場合、精米歩合は得られる麹の使用目的等
により適宜設定すればよい。糯米の形状は、丸米又は破
砕米等いずれの形状でも良いが、焙炒工程や製麹工程で
の米の歩留まりや操作性を考慮すると丸米がより好まし
い。糯米の加水処理を焙炒処理の前に行うと、焙炒中あ
るいは焙炒米の取り扱い中に米が細かく砕けてしまい、
回収できる米の量が減少するため歩留が悪くなり、更に
後の製麹工程でも細かく砕けてしまい、原料米の形状を
とどめた糯米麹とならない。このため、加水処理は焙炒
後に行うのが好適である。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described specifically. First, the glutinous rice in the present invention refers to rice belonging to so-called glutinous seeds. The glutinous rice may be either brown rice or polished rice, and in the case of polished rice, the percentage of polished rice may be appropriately set depending on the purpose of use of the obtained koji. The shape of the glutinous rice may be round rice or crushed rice, but round rice is more preferable in consideration of the yield and operability of rice in the roasting step and the koji making step. If the glutinous rice is hydrolyzed before the roasting process, the rice will be broken into small pieces during roasting or handling the roasted rice,
Since the amount of rice that can be recovered is reduced, the yield is deteriorated, and the rice is further finely crushed in the subsequent koji-making process, so that the raw rice does not remain in the shape of glutinous rice koji. For this reason, it is preferable to perform the water treatment after roasting.
【0008】焙炒前加水の有無と焙炒米の砕けやすさと
の関係につき、以下の実験例1で詳しく述べる。 (実験例1)市販の糯米(滋賀羽二重、精米歩合90
%)を洗米後、水温13〜15℃の水道水に20分間浸
漬したもの(加水あり)と洗米及び浸漬しないもの(加
水なし)をそれぞれ熱風発生機〔(株)竹網製作所、T
SK−60型〕を使用して250℃で焙炒した後、硬度
計〔(株)藤原製作所、KHT−20N型〕を用いて焙
炒米19粒につき、その硬度(Kgf)を圧縮(1mm
/sec)時の破砕剛度として測定した(米粒を一粒ず
つ、直径5mmの平面で1mm/secの速度で圧縮
し、米粒が破砕する時点の圧縮力)。焙炒前加水なしの
場合の糯米の硬度を表1、焙炒前加水ありの場合の糯米
の硬度を表2に示す。The relationship between the presence or absence of water before roasting and the friability of roasted rice will be described in detail in Experimental Example 1 below. (Experimental Example 1) Commercially available glutinous rice (Shigahaju, rice polishing 90
%) Was washed with rice and then immersed in tap water at a water temperature of 13 to 15 ° C. for 20 minutes (with water) and washed and not immersed (without water) with hot air generators [Takeami Seisakusho Co., Ltd., T
SK-60], and the hardness (Kgf) of each of 19 roasted rice grains was compressed (1 mm) using a hardness tester [Fujiwara Seisakusho Co., Ltd., KHT-20N].
/ Sec) (compression force at which rice grains are crushed one by one at a speed of 1 mm / sec on a plane having a diameter of 5 mm one by one). Table 1 shows the hardness of glutinous rice without water before roasting, and Table 2 shows the hardness of glutinous rice with water before roasting.
【0009】[0009]
【表1】 [Table 1]
【0010】[0010]
【表2】 [Table 2]
【0011】表1、表2からわかるように、焙炒前加水
なしの場合の硬度平均値は2.41以上であるのに比
べ、焙炒前に加水ありの場合の硬度平均値は1.25以
下となり、砕けやすくなっていた。したがって、焙炒前
工程では糯米を水に浸漬しない方が良い。As can be seen from Tables 1 and 2, the average hardness value without water before roasting is 2.41 or more, whereas the average hardness value with water before roasting is 1.41. It was 25 or less, and was easily broken. Therefore, it is better not to immerse the glutinous rice in water in the pre-roasting process.
【0012】(焙炒工程)本発明において、糯米の製麹
前処理方法として、最初に焙炒処理を行う。糯米を焙炒
処理する方法としては、例えば、糯米を熱風で流動させ
たり、放熱容器を回転させながらかくはんし、熱を糯米
へ均一に与える方法があるが、特にこれらに限定されな
い。バッチ法、連続法等のいずれも採用することができ
るが、安定した品質の焙炒米を効率良く得るには連続法
が好ましい。焙炒時の加熱はガス、電気、石油等の熱源
が使用でき、またセラミックス放熱体等が使用できる。
一定の熱風が糯米に供給できればよい。焙炒条件として
は、温度が100〜400℃の範囲内で、時間は数秒〜
十数分が適当であるが、高温域での処理より低温域(例
えば100℃〜190℃)での処理が好ましい。高温短
時間(例えば300℃、30秒)では焙炒処理が効率的
に行われるが、次の加水工程で吸水し難くかつ砕けやす
くなる。比較的低温で時間をかけて焙炒処理すれば(例
えば180℃、5分)、焙炒糯米は砕け難くなる。但
し、低温でも長時間焙炒すると、焦げ臭等が発生するの
で、例えば焙炒処理温度が180℃の場合、焙炒処理時
間は数秒〜5分程度が好ましいが、糯米の種類等により
適宜条件を設定できる。焙炒米は高温のまま放置する
と、余熱の影響で物性が変化してしまうこともあり、必
要に応じて空冷等の冷却工程をとることが望ましい。焙
炒処理を施すことにより、糯米のデンプンはα化し、更
に、糯米の表層が熱変性を受けて、後の蒸きょう、製麹
工程での上粘りや、団塊の形成を防止する効果が得られ
ると共に、糯米の組織が多孔質となって製麹時の麹菌々
糸の破精込みを良くする効果も得られる。焙炒処理米の
内部組織が多孔質に変化した結果、吸水性も大幅に向上
する。例えば、水分14.5w/w%、精米歩合90%
の糯米を16℃の水に浸漬した場合、水分37.5w/
w%で平衡に達するが、同じ米を実験例1の熱風発生機
を使用して180℃で150秒間焙炒すると、水分4
4.0w/w%まで吸水させることが可能となった。得
られる麹の溶解性を高めるためには、種付け前の蒸米の
水分は麹の物性や作業性に支障を来たさない範囲で高め
の方(33〜39w/w%)、好ましくは35〜38w
/w%がよく、この範囲を選定できることも焙炒処理の
効果の一つである。なお、焙炒後、吸水させずに蒸きょ
うして得られる蒸米は、製麹しても破精込みが悪く高良
質な米麹は得られない。(Roasting Step) In the present invention, roasting treatment is first performed as a pretreatment method for koji making of glutinous rice. As a method of roasting the glutinous rice, for example, there is a method in which the glutinous rice is fluidized by hot air, or a method in which the heat radiation container is rotated while stirring to uniformly apply heat to the glutinous rice, but is not particularly limited thereto. Any of a batch method, a continuous method, and the like can be employed, but a continuous method is preferred for efficiently obtaining roasted rice of stable quality. For heating during roasting, a heat source such as gas, electricity, petroleum, etc. can be used, and a ceramic radiator can be used.
It suffices if a constant amount of hot air can be supplied to the glutinous rice. As roasting conditions, the temperature is in the range of 100 to 400 ° C., and the time is several seconds to
The treatment is preferably performed in a low temperature range (for example, 100 ° C. to 190 ° C.), rather than in a high temperature range. The roasting process is performed efficiently at a high temperature for a short time (for example, 300 ° C. for 30 seconds), but it is difficult to absorb water and break easily in the next water addition step. If roasting is performed at a relatively low temperature for a long time (for example, at 180 ° C. for 5 minutes), the roasted rice becomes hard to break. However, if roasting is carried out for a long time even at a low temperature, a burnt odor or the like is generated. Can be set. If the roasted rice is left at a high temperature, the physical properties may change due to the residual heat, and it is desirable to take a cooling step such as air cooling as necessary. By roasting, the starch of the glutinous rice is turned into α, and the surface layer of the glutinous rice undergoes thermal denaturation, which has the effect of preventing the upper stickiness and the formation of lumps in the subsequent steaming and koji making processes. At the same time, the texture of the glutinous rice becomes porous, and an effect of improving the incorporation of koji mold threads during koji making can be obtained. As a result of the internal structure of the roasted rice being porous, the water absorption is also greatly improved. For example, moisture 14.5w / w%, rice polishing 90%
Immersed in 16 ° C water, the moisture content is 37.5w /
The equilibrium is reached at w%, but when the same rice is roasted at 180 ° C. for 150 seconds using the hot air generator of Experimental Example 1, the water content becomes 4%.
It became possible to absorb water up to 4.0 w / w%. In order to increase the solubility of the obtained koji, the water content of steamed rice before seeding is higher (33 to 39 w / w%), preferably 35 to 39, as long as the physical properties and workability of the koji are not impaired. 38w
/ W%, and this range can be selected is one of the effects of the roasting treatment. After roasting, steamed rice obtained by steaming without water absorption has a poor quality of fermentation, and high quality rice koji cannot be obtained even when koji is made.
【0013】(加水工程)次に、加水工程は常法通り行
えばよい。加水方法としては、例えば浸漬タンクに必要
な水分になるまで浸漬して引上げる方法や、原料米の入
ったドラム型回転式タンクに必要量の水を投入し、タン
クを回転させながら加水させる方法、又は加水後、再乾
燥する方法等がある。また、加水時の水温は、特に限定
はないが常温(20℃超〜40℃未満)、焙炒糯米に短
時間で加水したい時は高温(40〜50℃)で、比較的
時間をかけて加水したいときは低温(10〜20℃)で
吸水させるとよい。加水する時間は特に限定はなく、均
一に水分が分散できればよい。(Hydration step) Next, the water addition step may be carried out as usual. Examples of the watering method include, for example, a method of immersing the water in a immersion tank until the required moisture is reached and pulling it up, and a method of adding a necessary amount of water to a drum-type rotary tank containing raw rice and rotating the tank to add water. Or a method of re-drying after adding water. The water temperature at the time of water addition is not particularly limited, but is normal temperature (more than 20 ° C. to less than 40 ° C.), and when water is to be added to roasted glutinous rice in a short time, at a high temperature (40 to 50 ° C.), it takes a relatively long time. When water is to be added, it is preferable to absorb water at a low temperature (10 to 20 ° C.). The time for water addition is not particularly limited, as long as water can be uniformly dispersed.
【0014】(蒸きょう工程)本発明では、焙炒米を加
水後蒸きょうする。この蒸きょう処理により、焙炒工程
でα化し切れなかったデンプンをα化することができる
と共に、焙炒工程で脆弱となった米に適度の粘着性を生
じさせ、蒸米の耐崩壊性が向上する。その結果、糯米原
料の形状を維持したまま糯米麹を製麹することが可能と
なり、更に得られる糯米麹の溶解性も向上させることが
可能となる。蒸きょうは常法に従い、こしきや加圧連続
蒸きょう装置を使用し、常法又は加圧下で必要な時間、
例えば10〜60分間行えばよい。糯米の色付きが問題
となるような場合は、これを抑えるために低温短時間で
の蒸きょうが好ましい。(Steaming Step) In the present invention, the roasted rice is steamed after adding water. By this steaming treatment, starch that could not be pregelatinized in the roasting process can be pregelatinized, and the rice that has become brittle in the roasting process has an appropriate degree of tackiness, improving the collapse resistance of steamed rice I do. As a result, it is possible to make koji rice koji while maintaining the shape of the glutinous rice raw material, and it is also possible to improve the solubility of the obtained glutinous rice koji. Steaming is carried out according to the usual method, using a koshiki or pressurized continuous steaming device, the time required under the normal method or under pressure,
For example, it may be performed for 10 to 60 minutes. In the case where coloring of the glutinous rice becomes a problem, steaming at a low temperature and in a short time is preferable to suppress this.
【0015】(製麹工程)次に、製麹工程については、
古来からの麹箱等を用いる方法によっても、機械製麹法
によってもよい。常法に従って、蒸し米に種もやしを接
種後、30〜40℃で相対湿度90%以上として、46
時間程度培養するのが一般的であるが特に限定されるも
のではない。使用する種もやしについては、特に限定さ
れないが、一般的にはアスペルギルス属のかび(主に黄
麹菌、黒麹菌及び白麹菌)、クモノスカビ及び紅麹菌等
が使用できる。一例として、糯米(精米歩合90%)を
180℃で5分間、実験例1で使用した熱風発生機で焙
炒し、この焙炒米(水分10w/w%)100部に対し
て40部加水し、60分間、100℃で常圧蒸きょう
後、冷却及び種付け(種付け直前の蒸米水分37.0
%)を行い、常法に従って製麹した糯米麹(水分26w
/w%)を調製した(本発明)。一方、粳米(精米歩合
90%)を洗米し、1時間浸漬後、3時間水切りをして
60分間、100℃常圧蒸きょう後、冷却及び種付け
(種付け直前の蒸米水分35w/w%)を行い、常法に
従って製麹した粳米麹(水分26w/w%)を調製した
(参考例)。使用した米(精米歩合90%)の分析値例
を表3に示す。更に、これらの米麹10gに対して水5
0mlを混合し、55℃、24時間で自己消化試験を行
った結果を表4に示す。(Koji making step) Next, in the koji making step,
A method using an ancient koji box or the like, or a machine-made koji method may be used. According to a conventional method, after inoculating the steamed rice with the seed sprouts, the temperature is adjusted to 30% to 40 ° C. and the relative humidity is 90% or more.
Culture is generally performed for about an hour, but is not particularly limited. The seed sprouts to be used are not particularly limited, but generally molds of the genus Aspergillus (mainly Aspergillus, Black and Aspergillus), Kumonosukabi and Monascus can be used. As an example, glutinous rice (polished rice ratio 90%) is roasted at 180 ° C. for 5 minutes using the hot air generator used in Experimental Example 1, and 40 parts of water is added to 100 parts of the roasted rice (water 10% w / w). After steaming at atmospheric pressure at 100 ° C. for 60 minutes, cooling and seeding (37.0 moisture of steamed rice just before seeding)
%), And koji rice koji produced in accordance with a conventional method (water 26w).
/ W%) was prepared (the present invention). On the other hand, non-glutinous rice (polished rice 90%) is washed, soaked for 1 hour, drained for 3 hours, steamed at 100 ° C. under normal pressure for 60 minutes, cooled and seeded (steamed rice moisture immediately before seeding 35% w / w). Then, non-fermented rice koji (water content 26% w / w) was prepared according to a conventional method (Reference Example). Table 3 shows an example of the analysis value of the used rice (polished rice 90%). Furthermore, 5 g of water is added to 10 g of the rice koji.
Table 4 shows the results obtained by mixing 0 ml and performing an autolysis test at 55 ° C. for 24 hours.
【0016】[0016]
【表3】 [Table 3]
【0017】[0017]
【表4】 [Table 4]
【0018】可溶化率は、下記の式(数1)で算出され
る数値を意味する〔但し、乾燥重量g:105℃、24
時間乾燥後の重量である。〕。The solubilization ratio means a numerical value calculated by the following formula (Equation 1) [however, dry weight g: 105 ° C., 24
Weight after drying for hours. ].
【0019】[0019]
【数1】可溶化率(%)={1−(自己消化後の残渣の
乾燥重量g/麹の乾燥重量g)}×100## EQU1 ## Solubilization rate (%) = {1− (dry weight of residue after autolysis / g of dry weight of koji)} × 100
【0020】表4から分かるように、参考例の粳米麹と
比較して、本発明の糯米麹は可溶化率や可溶化成分量で
優れており、この消化液を官能評価した結果でも、本発
明の糯米麹は糯米特有の重厚な香気と上質な甘味を有し
ていた。このように、本発明の糯米麹は、さばけが良
く、上粘りがない糯米麹で、原料の風味を良好に保持し
ている高品質な糯米麹であり、糯米に由来する重厚な甘
い風味を醸し出すと共に、粳米に比べて老化し難いため
に、醸造工程中での溶解性に優れ、製品の歩留まりを向
上させることができる。さばけとは、麹の硬軟と乾湿の
度合いを麹の手触りにより官能的に判断する場合に用い
る表現用語であり、上粘りとは、蒸米又は麹の表面の水
分が過多で、床もみの蒸米や出麹を握った時に手に付着
しやすい状態をいう(平成9年10月1日、灘酒研究会
発行、「改訂灘の酒用語集」)。As can be seen from Table 4, the glutinous rice koji of the present invention is superior in the solubilization rate and the amount of the solubilizing component to the non-glutinous rice koji of the reference example. The glutinous rice koji of the invention had a heavy aroma unique to glutinous rice and a high-quality sweetness. Thus, the glutinous rice koji of the present invention is a high-quality glutinous rice koji which is a good grade, has no stickiness, is a high-quality glutinous rice koji which retains the flavor of the raw material, and has a heavy sweet flavor derived from the glutinous rice. It exudes and is harder to age than non-glutinous rice, so it has excellent solubility during the brewing process and can improve product yield. Sake is an expression term used to judge the degree of hardness and softness and dryness and moisture of koji sensuously based on the feel of the koji, and the upper stickiness is steam rice or koji having excessive moisture on the surface, and steaming rice or floor rice. This refers to the state in which the dekoji is easily attached to the hand when grasped (October 1, 1997, published by the Nada Sake Study Group, "Revision Nada Sake Glossary").
【0021】次に、みりんの製造を例に挙げ、本発明で
使用する掛原料について説明する。みりん製造において
は掛原料として、糯米及び/又は粳米が使用できるが、
得られるみりんの品質や収量の面からは糯米が好まし
い。使用する米の形態は、粒状、粉状のいずれも選択で
き、粒状の場合は玄米、精白米のいずれでもよい。糯米
及び/又は粳米は、焙炒処理及び/又は蒸きょう処理さ
れた後、掛原料として使用される。掛原料を焙炒処理す
る場合には、焙炒前に加水してもよく、加水することな
くそのまま焙炒に供してもよい。加水する場合の加水の
程度は、含水率10〜50w/w%、特に好ましくは2
5〜40w/w%の範囲で適宜選択できる。焙炒条件
は、温度100〜400℃、時間数秒〜2時間未満が好
適である。なお、焙炒処理前に加水をしない場合は、焙
炒後に加水、蒸きょうすればアルファー化度が向上し、
より好ましい。これらの焙炒処理米を掛原料として用い
ることにより、掛原料として蒸きょう処理米を用いた場
合と比較して、窒素含量のより少ない、また、タンパク
混濁の起こり難いみりんが得られる。また、蒸きょう処
理の場合、常法による浸漬、水切りの後、飽和蒸気を用
い、100℃(常圧)〜140℃(加圧)で、1〜12
0分間蒸きょうして蒸し米とすればよい。Next, the production of mirin will be described as an example, and the hanging material used in the present invention will be described. In mirin production, glutinous rice and / or non-glutinous rice can be used as a hanging material,
Glutinous rice is preferred from the viewpoint of the quality and yield of the resulting mirin. The form of rice to be used can be either granular or powdered. In the case of granular, either brown rice or polished rice may be used. Glutinous rice and / or non-glutinous rice are used as a raw material after roasting and / or steaming. In the case of roasting the hanging material, water may be added before roasting, or the raw material may be directly roasted without adding water. When water is added, the degree of water addition is preferably 10 to 50% w / w, particularly preferably 2% water.
It can be appropriately selected in the range of 5 to 40 w / w%. The roasting conditions are preferably a temperature of 100 to 400 ° C. and a time of several seconds to less than 2 hours. In addition, when water is not added before roasting, water is added after roasting and steaming improves the degree of pregelatinization,
More preferred. By using such roasted rice as a hanging material, mirin having a lower nitrogen content and less likely to cause protein turbidity can be obtained as compared with a case where steamed rice is used as the hanging material. Further, in the case of steaming treatment, after immersion and drainage by a conventional method, using saturated steam, 100 ° C. (normal pressure) to 140 ° C. (pressurized), 1 to 12
It may be steamed for 0 minutes to make steamed rice.
【0022】本発明のみりん製造においては、焙炒処理
及び/又は蒸きょう処理した糯米及び/又は粳米は、酵
素剤及び/又は米麹を添加して予め液化した後、掛原料
として使用することもできる。液化の方法に特に限定は
なく、常法に従って行うことができ、回分法又は連続法
のいずれの方法も用いることができる。酵素剤単独又は
麹単独の使用が可能であり、酵素剤と麹を併用すること
もできる。In the mirin production of the present invention, the roasted and / or steamed glutinous rice and / or non-glutinous rice is liquefied in advance by adding an enzyme agent and / or rice koji and then used as a raw material for hanging. Can also. The method of liquefaction is not particularly limited, and can be performed according to a conventional method, and any of a batch method and a continuous method can be used. Enzyme agent alone or koji alone can be used, and enzyme agent and koji can be used in combination.
【0023】酵素剤としては、動物、植物、微生物由来
の酵素剤を用いればよいが、本発明みりんの製造に使用
する酵素剤として、液化酵素剤及び/又は糖化酵素剤が
挙げられる。液化酵素剤としては、中温性のスピターゼ
CP−3〔ナガセ生化学工業(株)製〕、コクゲン〔大
和化成(株)製〕、クライスターゼ〔大和化成(株)
製〕、α−アミラーゼ−800〔上田化学工業(株)
製〕や、高温性のスピターゼHS〔ナガセ生化学工業
(株)製〕、ターマミル〔ノボ(株)製〕、クライスタ
ーゼTS〔大和化成(株)製〕、コクゲンT20M〔大
和化成(株)製〕等が使用できる。糖化酵素剤として
は、サンスーパー〔ノボ(株)製〕、スミチームL〔新
日本化学工業(株)製〕、ユニアーゼK〔(株)ヤクル
ト本社製〕、ダビアーゼK−27〔ナガセ生化学工業
(株)製〕、タカラチームPLS〔ナガセ生化学工業
(株)製〕等が使用できる。液化酵素剤単独で使用して
もよいが、糖化酵素剤を併用してもよい。その他の酵素
剤としてプロテアーゼ剤、リパーゼ剤、セルラーゼ剤、
ヘミセルラーゼ剤を併用してもよい。As the enzymatic agent, an enzymatic agent derived from animals, plants and microorganisms may be used. Examples of the enzymatic agent used for producing the mirin of the present invention include liquefied enzymatic agents and / or saccharified enzymatic agents. Examples of the liquefying enzyme agent include mesophilic spinase CP-3 (manufactured by Nagase Seikagaku Co., Ltd.), Kokugen (manufactured by Daiwa Kasei Co., Ltd.), and klysterase (manufactured by Daiwa Kasei Co., Ltd.)
Manufactured), α-amylase-800 [Ueda Chemical Industry Co., Ltd.
, High temperature spittase HS (Nagase Seikagaku Co., Ltd.), Termamyl (Novo Co., Ltd.), Klystase TS (Daiwa Kasei Co., Ltd.), Kokugen T20M [Daiwa Kasei Co., Ltd. ] Can be used. Examples of saccharifying enzyme agents include Sun Super (Novo Co., Ltd.), Sumiteam L (Nippon Chemical Industry Co., Ltd.), Uniase K (Yakult Honsha Co., Ltd.), Daviase K-27 [Nagase Seikagaku ( Co., Ltd.) and Takara Team PLS (Nagase Seikagaku Co., Ltd.) can be used. The liquefaction enzyme agent may be used alone, or a saccharification enzyme agent may be used in combination. Other enzyme agents such as protease agents, lipase agents, cellulase agents,
A hemicellulase agent may be used in combination.
【0024】本発明の糯米麹を使用する飲食品は、通常
米麹を使用して製造する飲食品であれば特に限定されな
いが、糯米由来の重厚な甘い風味やテクスチャーが重要
な要素となるため、みりん、清酒、焼酎、本直し、赤
酒、味噌、酢及び発酵調味料等の醸造物が挙げられ、更
に、甘酒、粕漬け、漬物、菓子類、米飯類及び水畜産加
工品等が特に好適な対象となる。更に、麹自身を乾燥、
凍結させたものや、自己消化させた消化物や固形分離し
た液及びこの消化物や消化液を乾燥したものも本発明の
飲食品である。The food or drink using the glutinous rice koji of the present invention is not particularly limited as long as it is a food or drink usually produced using rice koji, but the heavy sweet flavor and texture derived from glutinous rice are important factors. And brews such as mirin, sake, shochu, honshu, red sake, miso, vinegar, and fermented seasonings, and further, amazake, pickles, pickles, confectionery, cooked rice, and processed livestock products are particularly suitable. Subject. Furthermore, dry the koji itself,
The food and drink of the present invention also include frozen ones, autolysed digests and solid-separated liquids, and dried digests and digestive juices.
【0025】[0025]
【実施例】以下、実施例によって本発明を更に具体的に
説明するが、本発明がこれらの実施例に限定されるもの
ではない。EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited to these Examples.
【0026】実施例1 (麹)精米歩合90%の糯米150gを180℃で5分
間、実験例1で使用した熱風発生機で焙炒した後加水
し、60分間常圧蒸きょう、冷却して得た水分38%の
焙炒糯米にみりん用黄麹菌の種付けを行い、常法に従っ
て製麹した(本発明)。また、同じ糯米150gを水温
12℃の水で洗米し、30分間浸漬後、3時間水切りを
行い、蒸きょう、冷却後(蒸米水分34w/w%)種付
けを行い、常法に従って製麹した(参考例1)。更に、
上記本発明と同様の焙炒及び加水を行った後、蒸きょう
せずに製麹した(参考例2)。さばけの程度は、本発明
は参考例1と比べ同程度ないしそれ以上に良く、参考例
2はさばけがよいが崩壊しやすい性状となった。また、
本発明の麹は、麹菌の菌糸が米粒の表面全体に繁殖し、
菌糸は米粒の内部までよくくいこんでおり、更に良好な
麹香であることが特徴である。これは糯米麹を半分割っ
て香りの官能で比較することができる。本発明、参考例
1及び参考例2のそれぞれの麹を5gずつ採取し、各々
の麹をすべて半分に割って50ml容量の三角フラスコ
に入れ、ゴム栓をして20℃で10分放置後、ゴム栓を
取って麹香を比較した。その結果、本発明の麹香はエス
テル香や特有の栗香が参考例1及び2より豊富で、糯米
内部に麹香が多く保留されていた。得られた各々の米麹
10gに対して水50mlを混合し、55℃、24時間
で自己消化試験を行った結果を表5に示す。Example 1 (Koji) 150 g of glutinous rice with a 90% polished rice ratio was roasted at 180 ° C. for 5 minutes with the hot air generator used in Experimental Example 1, then watered, steamed under normal pressure for 60 minutes, and cooled. The obtained roasted glutinous rice having a water content of 38% was seeded with yellow koji mold for mirin, and koji was made according to a conventional method (the present invention). Further, 150 g of the same glutinous rice was washed with water at a water temperature of 12 ° C., immersed for 30 minutes, drained for 3 hours, steamed, cooled and seeded (water content of steamed rice 34 w / w%), and koji-made according to a conventional method ( Reference Example 1). Furthermore,
After the same roasting and watering as in the present invention, koji making was performed without steaming (Reference Example 2). The degree of judgement of the present invention was equal to or better than that of Reference Example 1, and Reference Example 2 had good judgement but easily collapsed. Also,
In the koji of the present invention, the mycelium of the koji mold propagates on the entire surface of the rice grain,
The hypha is well embedded into the inside of the rice grain, and is further characterized by good koji flavor. This can be compared by the sensuality of the fragrance by dividing the glutinous rice koji in half. 5 g of each koji of the present invention, Reference Example 1 and Reference Example 2 was collected, each koji was halved, placed in a 50 ml Erlenmeyer flask, sealed with a rubber stopper and left at 20 ° C. for 10 minutes. The rubber stopper was removed and the koji incense was compared. As a result, the koji aroma of the present invention was richer in ester aroma and unique aroma than in Reference Examples 1 and 2, and a lot of koji aroma was retained inside the glutinous rice. Table 5 shows the results of mixing 50 g of water with 10 g of each of the obtained rice koji and conducting an autolysis test at 55 ° C. for 24 hours.
【0027】[0027]
【表5】 [Table 5]
【0028】表5から分かるように、本発明は可溶化率
や可溶化成分量で参考例1、同2より優れており、この
消化液を官能評価した結果でも、本発明は糯米特有の重
厚な香気と上質な甘味を有していた。自己消化による可
溶化率が本発明は70%、参考例1は55%である。本
発明は60%以上の高い可溶化率の糯米麹となった。As can be seen from Table 5, the present invention is superior to Reference Examples 1 and 2 in the solubilization rate and the amount of solubilizing components. It had a rich aroma and a good sweetness. The solubilization rate by self-digestion is 70% in the present invention, and 55% in Reference Example 1. The present invention resulted in a glutinous rice koji having a high solubilization rate of 60% or more.
【0029】なお、N−アセチルグルコサミンを測定し
て求めた麹1g当りの麹菌体量は、本発明の麹が9.6
mg、参考例1の麹が同6.5mgであり、本発明は参
考例1の1.5倍であった。The amount of koji cells per g of koji determined by measuring N-acetylglucosamine was 9.6 for the koji of the present invention.
mg of the koji of Reference Example 1 was 6.5 mg, and the present invention was 1.5 times that of Reference Example 1.
【0030】実施例2 (みりんの製造)実施例1の糯米麹(本発明)及び通常
の粳米麹(参考例)を使用してみりんを製造した。みり
んの仕込配合及び収量を表6に、また、この時の使用し
た麹の酵素活性を表7に示す。表6に記載の仕込配合に
おいて、米麹、掛米は、精白米の重量で示してある。更
に、40日間、30℃で熟成後、固液分離して得たみり
んの分析値を表8に示す。更に、官能評価を行った結果
を表9に示す。本発明のみりんは参考例よりも重厚な香
気と上品な甘味を有しており、更に収量も上回る優れた
ものであった。Example 2 (Production of mirin) Mirin was produced using the glutinous rice koji of Example 1 (the present invention) and the usual non-glutinous rice koji (reference example). Table 6 shows the preparation and yield of mirin, and Table 7 shows the enzyme activity of the koji used at this time. In the blending formulations shown in Table 6, rice koji and kakeme are shown by weight of milled rice. Table 8 shows the analytical values of mirin obtained by solid-liquid separation after aging at 30 ° C. for 40 days. Table 9 shows the results of the sensory evaluation. The mirin of the present invention had a stronger aroma and an elegant sweetness than the reference example, and was also superior in yield.
【0031】[0031]
【表6】 [Table 6]
【0032】[0032]
【表7】 [Table 7]
【0033】酵素活性は第4回改正国税庁所定分析法注
解(1993年)に記載の方法によった。酸性プロテア
ーゼ活性(pH3.0):40℃で60分間に1μgの
チロシン相当量の呈色を示す活性を1単位とする。α−
アミラーゼ活性:40℃で30分間に分解される1w/
v%可溶性デンプン量(ml)で表示し、1mlが1単
位となる。The enzyme activity was measured according to the method described in the 4th Revised Revision of the National Tax Agency prescribed analysis method (1993). Acid protease activity (pH 3.0): One unit is defined as an activity that exhibits coloration equivalent to 1 μg of tyrosine in 60 minutes at 40 ° C. α-
Amylase activity: 1 w / decomposed in 30 minutes at 40 ° C.
Expressed in terms of v% soluble starch amount (ml), 1 ml is 1 unit.
【0034】[0034]
【表8】 [Table 8]
【0035】[0035]
【表9】 [Table 9]
【0036】(*)0点;香りが良くない〜3点;香り
が重厚で高級みりんらしい。 (**)0点;味が良くない〜3点;味が濃厚でふくら
みがあり高級みりんらしい。 (***)0点;風味が良くない〜3点;風味が良く、
バランスがとれている。上記表9の数値は、パネラー5
人の合計点である。(*) 0 point; unsatisfactory scent to 3 points; scent is heavy and seems to be high-quality mirin. (**) 0 points; taste is not good to 3 points; taste is rich, swelling, and seems to be high-quality mirin. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The values in Table 9 above are for Panel 5
It is the total score of a person.
【0037】実施例3 (甘酒)実施例1の糯米麹(本発明)及び通常の粳米麹
(参考例)を使用して、甘酒を製造した。甘酒の仕込配
合を表10に示す。40日間、30℃で熟成後に官能評
価を行った結果、本発明の甘酒は、参考例より甘味が増
し、好ましい風味を有していた(表11)。Example 3 (Amazake) Amazake was produced using the glutinous rice koji of Example 1 (the present invention) and the usual non-glutinous rice koji (reference example). Table 10 shows the preparation of amazake. As a result of performing a sensory evaluation after aging at 30 ° C. for 40 days, the sweet sake of the present invention had a higher sweetness than the Reference Example and had a preferable flavor (Table 11).
【0038】[0038]
【表10】 [Table 10]
【0039】[0039]
【表11】 [Table 11]
【0040】(*)0点;香りが良くない〜3点;香り
が重厚で高級甘酒らしい。 (**)0点;味が良くない〜3点;味が濃厚でふくら
みがあり高級甘酒らしい。 (***)0点;風味が良くない〜3点;風味が良く、
バランスがとれている。 上記表11の数値は、パネラー5人の合計点である。(*) 0 points; unsatisfactory scent to 3 points; scent is heavy and seems to be high-grade sweet sake. (**) 0 points; taste is not good to 3 points; taste is rich, swelling, and seems to be high-grade sweet sake. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The values in Table 11 above are the total points for five panelists.
【0041】実施例4 (べったら漬け)実施例1の糯米麹(本発明)及び通常
の粳米麹(参考例)を使用して、べったら漬けを製造し
た。べったら漬け麹床配合を表12に示す。Example 4 (Bettara-zuke) Using the glutinous rice koji (invention) of Example 1 and ordinary non-glutinous rice koji (reference example), betara-zuke was produced. Table 12 shows the bet pickled koji floor composition.
【0042】[0042]
【表12】 [Table 12]
【0043】5日間漬け込み後、官能評価を行った結
果、本発明のべったら漬けは、参考例よりも上品な甘味
を有する高品質のべったら漬けであった。After pickling for 5 days, sensory evaluation was carried out. As a result, the pickled pickles of the present invention were high-quality pickled pickles having a sweeter taste more refined than the reference example.
【0044】実施例5 (かぶらずし)実施例1の糯米麹(本発明)及び通常の
粳米麹(参考例)を使用して、かぶらずしを製造した。
かぶらずしの配合を表13に示す。Example 5 (Kaburazushi) Kabushibushi was produced using the glutinous rice koji of Example 1 (the present invention) and the usual non-glutinous rice koji (Reference Example).
Table 13 shows the composition of Kazushi.
【0045】[0045]
【表13】 [Table 13]
【0046】本発明のかぶらずしは、参考例よりもぶり
の生臭みがよく消え、麹の甘さがよく染み込んだ、好ま
しい風味のかぶらずしであった。The Kazukashi of the present invention had a favorable flavor, in which the fishy odor of the first time disappeared better than that of the Reference Example, and the sweetness of the koji was well permeated.
【0047】実施例6 (いかの塩辛)実施例1の糯米麹(本発明)及び通常の
粳米麹(参考例)を使用して、いかの塩辛を製造した。
いかの塩辛の配合を表14に示す。10日間熟成後、官
能評価を行った結果、本発明のいかの塩辛は、参考例よ
りも上品な甘味を有する高品質の塩辛であった。Example 6 (Ikano Shio) Using the glutinous rice koji of Example 1 (the present invention) and ordinary non-glutinous rice koji (Reference Example), squid shio was produced.
Table 14 shows the composition of squid and salted salt. After aging for 10 days, the sensory evaluation revealed that the salted squid of the present invention was a high-quality salted salt having a more refined sweetness than the Reference Example.
【0048】[0048]
【表14】 [Table 14]
【0049】実施例7 (みりん)表15に記載の仕込配合に従って、実施例2
同様にみりんを製造した。焙炒、蒸きょうの条件は焙炒
時間が150秒間である以外は実施例1と同様である。
なお、表15中の、米麹、掛米共に、精白米の重量で示
してある。みりんの収量を表15に併記する。また、固
液分離して得たみりんの分析値を表16に示す。更に官
能評価を行った結果を表17に示す。Example 7 (Mirin) Example 2 was prepared according to the charge formulation shown in Table 15.
Similarly, mirin was produced. The roasting and steaming conditions were the same as in Example 1 except that the roasting time was 150 seconds.
In Table 15, both the rice koji and the kake rice are indicated by the weight of the polished rice. Table 15 also shows the yield of mirin. Table 16 shows the analytical values of mirin obtained by solid-liquid separation. Table 17 shows the results of the sensory evaluation.
【0050】[0050]
【表15】 [Table 15]
【0051】[0051]
【表16】 [Table 16]
【0052】[0052]
【表17】 [Table 17]
【0053】(*)0点;香りが良くない〜3点;香り
が重厚で高級みりんらしい。 (**)0点;味が良くない〜3点;味が濃厚でふくら
みがあり高級みりんらしい。 (***)0点;風味が良くない〜3点;風味が良く、
バランスがとれている。 上記表17の数値は、パネラー5人の合計点である。(*) 0 point; unsatisfactory scent to 3 points; scent is heavy and seems to be high-quality mirin. (**) 0 points; taste is not good to 3 points; taste is rich, swelling, and seems to be high-quality mirin. (***) 0 points; flavor is not good ~ 3 points;
Balanced. The numerical values in Table 17 above are the total points of five panelists.
【0054】表15より、麹米、掛米として焙炒糯米を
用いた本発明1のみりん、及び麹米として焙炒糯米、掛
米として蒸し糯米を用いた本発明2のみりんは、麹米と
して蒸し粳米、掛米として蒸し糯米を用いた参考例と比
較して、収量が高く、また表17の官能評価において参
考例よりも重厚な香気と上品な甘味を有しており、優れ
たものであった。また、本発明1のみりんは、本発明2
のみりんと比較して、窒素含量が少なく、保存中のアミ
ノカルボニル反応による着色が進行し難いという特徴を
有していた。From Table 15, it can be seen that koji rice, mirin of the present invention 1 using roasted glutinous rice as kake rice, and mirin of the present invention using roasted glutinous rice as koji rice and steamed glutinous rice as kake rice are koji rice. As compared to the reference example using steamed non-glutinous rice and steamed glutinous rice as the kake rice, the yield is higher, and in the sensory evaluation of Table 17, it has a deeper aroma and an elegant sweetness than the reference example, and is excellent. Met. Also, the present invention 1 mirin is the same as the present invention 2
Compared to mirin, the nitrogen content was low, and coloring due to the aminocarbonyl reaction during storage was difficult to progress.
【0055】[0055]
【発明の効果】本発明の、糯米を焙炒処理後、加水、蒸
きょうする方法により、粘着防止剤を使用することな
く、蒸米の粘着性を軽減させ、高品質な糯米麹を提供す
ることができる。本発明により得られる糯米麹は、さば
けが良く、上粘りがない糯米麹で、基質の分解力や風味
の生成力に優れている。また、該糯米麹を自己消化させ
て得られる自己消化物は、可溶性固形分やアミノ態窒素
を豊富に含み、糯米由来の甘く重厚な風味を有する。更
に、本発明の糯米麹を使用して製造されたみりん等の飲
食品は、糯米由来の甘く重厚な風味に富んだ高品質の飲
食品である。The present invention provides a high quality glutinous rice koji by reducing the stickiness of steamed rice without using an anti-adhesive agent by the method of roasting glutinous rice after roasting treatment of the present invention, without using an anti-adhesive agent. Can be. The glutinous rice koji obtained by the present invention is a glutinous rice koji having a good judge and a low stickiness, and is excellent in substrate decomposing power and flavor generating power. The autolysate obtained by autolyzing the glutinous rice koji is rich in soluble solids and amino nitrogen, and has a sweet and heavy flavor derived from glutinous rice. Furthermore, foods and drinks such as mirin produced using the glutinous rice koji of the present invention are high quality foods and drinks derived from glutinous rice and rich in sweet and heavy flavor.
フロントページの続き (72)発明者 森田 日出男 滋賀県大津市瀬田3丁目4番1号 寳酒造 株式会社中央研究所内Continuation of front page (72) Inventor Hideo Morita 3-4-1, Seta, Otsu-shi, Shiga Prefecture Takara Shuzo Co., Ltd.
Claims (7)
し、常法により製麹してなる糯米麹。1. A glutinous rice koji obtained by roasting glutinous rice, adding water, steaming, and koji-making by a conventional method.
4時間自己消化させたとき、固形分の可溶化率が60%
以上であることを特徴とする請求項1記載の糯米麹。2. 1 part of glutinous rice koji and 5 parts of water,
When solubilized for 4 hours, solids solubilization rate is 60%
The glutinous rice koji according to claim 1, wherein:
し、常法により製麹することを特徴とする糯米麹の製造
方法。3. A method for producing glutinous rice koji, comprising roasting glutinous rice, adding water, steaming, and koji-making by a conventional method.
て製造してなる風味の豊富な飲食品。4. A flavor-rich food or drink produced using the glutinous rice koji according to claim 1 or 2.
て製造してなる飲食品が、みりんである請求項4記載の
風味の豊富な飲食品。5. The flavored food or drink according to claim 4, wherein the food or drink produced using the glutinous rice koji according to claim 1 or 2 is mirin.
ょう処理した糯米及び/又は粳米を用いてなることを特
徴とする請求項4記載の風味の豊富な飲食品。6. The flavor-rich food or drink according to claim 4, wherein roasted and / or steamed glutinous rice and / or non-glutinous rice are used as the hanging material.
求項6記載の飲食品。7. The food or drink according to claim 6, wherein the food or drink is mirin or a fermented seasoning.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12970598A JPH11308988A (en) | 1998-02-27 | 1998-04-24 | Glutinous rice koji, its production and use |
CNB991023889A CN1184300C (en) | 1998-02-27 | 1999-02-25 | Glutinous rice koji, method for producing the same and use thereof |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6189398 | 1998-02-27 | ||
JP10-61893 | 1998-02-27 | ||
JP12970598A JPH11308988A (en) | 1998-02-27 | 1998-04-24 | Glutinous rice koji, its production and use |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH11308988A true JPH11308988A (en) | 1999-11-09 |
Family
ID=26402980
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP12970598A Pending JPH11308988A (en) | 1998-02-27 | 1998-04-24 | Glutinous rice koji, its production and use |
Country Status (2)
Country | Link |
---|---|
JP (1) | JPH11308988A (en) |
CN (1) | CN1184300C (en) |
Cited By (4)
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 |
JP2006280257A (en) * | 2005-03-31 | 2006-10-19 | Takara Shuzo Co Ltd | New sweet sakes and method for producing the same |
JP2016086807A (en) * | 2014-11-10 | 2016-05-23 | 有限会社 月の輪酒造店 | Koji, foods and drinks using koji as raw material, and production method thereof |
JP5938754B1 (en) * | 2015-07-06 | 2016-06-22 | 啓雄 水井 | Manufacturing method of mirin |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102206567A (en) * | 2011-04-21 | 2011-10-05 | 上海金枫酒业股份有限公司 | Method for producing rice-koji for spirits |
TWI577294B (en) * | 2012-03-16 | 2017-04-11 | Suntory Holdings Ltd | Cake and its manufacturing methods, as well as the use of cake yeast |
CN106995768A (en) * | 2017-06-09 | 2017-08-01 | 绵竹市剑西酒业有限责任公司 | A kind of distiller's yeast for brewageing bent wine |
CN109393448A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe Ultramicro-powder fermentation sauce cake and its production method |
CN109393425A (en) * | 2019-01-23 | 2019-03-01 | 江西农业大学 | A kind of agrocybe mushroom stems Ultramicro-powder fermented flavoring material and its production method |
-
1998
- 1998-04-24 JP JP12970598A patent/JPH11308988A/en active Pending
-
1999
- 1999-02-25 CN CNB991023889A patent/CN1184300C/en not_active Expired - Lifetime
Cited By (5)
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 |
JP2006280257A (en) * | 2005-03-31 | 2006-10-19 | Takara Shuzo Co Ltd | New sweet sakes and method for producing the same |
JP4682304B2 (en) * | 2005-03-31 | 2011-05-11 | 宝酒造株式会社 | New mirins and process for producing the same |
JP2016086807A (en) * | 2014-11-10 | 2016-05-23 | 有限会社 月の輪酒造店 | Koji, foods and drinks using koji as raw material, and production method thereof |
JP5938754B1 (en) * | 2015-07-06 | 2016-06-22 | 啓雄 水井 | Manufacturing method of mirin |
Also Published As
Publication number | Publication date |
---|---|
CN1184300C (en) | 2005-01-12 |
CN1227867A (en) | 1999-09-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN110551592A (en) | a method for preparing sake from brown rice | |
JPH11308988A (en) | Glutinous rice koji, its production and use | |
CN101240235A (en) | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing | |
KR20150105110A (en) | Method for preparing makgeoli using amaranth | |
CN107439971B (en) | Fat-removing and blood pressure-reducing marinated chicken claw and making method thereof | |
KR100814661B1 (en) | Method for preparing fruit-rice beer using rice and natural fruit | |
JP4759349B2 (en) | Method for producing soy sauce using liquid koji | |
CN116515704A (en) | Making method and process of black bean sauce wine | |
JPH08154655A (en) | Prodution of sake and sweet food | |
JP2001269159A (en) | Koji (malted rice) of nonglutinous rice, method for producing the same, and use thereof | |
JP2001095511A (en) | Treated material of buckwheat seeds and method for producing liquor using the same | |
KR102443519B1 (en) | Manufacturing method of the fermented tea using melon | |
JP3171252B2 (en) | Alcohol or food manufacturing method | |
JPH06225721A (en) | Fermented seasoning and its production and pickle seasoning using the same | |
JP3613541B2 (en) | Method for producing alcoholic and sweet foods using Indica sticky rice | |
JP3397270B2 (en) | Alcohol production method | |
KR102575888B1 (en) | Process for the production of gel-state rice wine and its product | |
KR102533717B1 (en) | Manufacturing method of Sweet Persimmon Kimchi Seasoning Powder | |
CN115181628B (en) | Preparation method of lentinus edodes flavored wine | |
JP2002253185A (en) | Beverage and method for producing the same | |
JP4773185B2 (en) | Natto and its manufacturing method | |
JPH0465670B2 (en) | ||
JP2835860B2 (en) | Sake brewing method | |
JP2835819B2 (en) | Shochu manufacturing method | |
CN115197795A (en) | Preparation method of hemp seed beer |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20031205 |
|
A911 | Transfer of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20040120 |
|
A912 | Removal of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20040227 |