JP3414870B2 - Brown or polished rice for rice koji and rice koji and mirin using it - Google Patents

Description

Detailed Description of the Invention

[0001]

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]

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.

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]

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]

[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.

That is, the invention according to claim 1 is hard
5% of brown rice or polished rice at 110-130 ℃, 100% relative humidity
It is a method for producing brown rice or polished rice for rice koji, which is characterized by performing heat-moisture treatment for about 60 minutes. The invention according to claim 2 is obtained by the method according to claim 1 in the production of rice koji.
Brown rice or manufacturing of rice koji, which comprises using a polished rice
It is a manufacturing method, and the invention according to claim 3 is the production of mirin.
2. A method for producing mirin , characterized in that the rice koji obtained by the method according to claim 2 is used .

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.

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.

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%.

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 more, 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.

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.

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]

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 the 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.

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.

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.

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]

[Table 1]

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.

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]

[Table 2]

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]

[Table 3]

Example 4 Vietnam Indica glutinous rice (water content 15%) 3
0g under the condition of 100% relative humidity at 120 ° C for 30 minutes
The rice was heated and pressed in a steaming can to prepare heat-moisture treated rice. This
30g wet heat treated rice is washed with water and immersed in water for 3 hours at room temperature
After that, the water is drained and the resulting washed rice is dried at a relative humidity of 100.
% Steam conditioner at 100 ° C for 30 minutes (Fu Corporation)
Steamed with Ziwara Techno Art). Direct after steaming
Then crush it so that there are no lumps of rice grains, and let it cool naturally to about 30 ℃.
Let Seed koji mold (Aspergillusoryza
e, Made by Imano Sprout) added 0.035% to the weight of raw rice
Then, open it in a 300 ml beaker at 30 ° C for 48 hours.
Koji was performed to obtain rice malt. The results about the growth of rice koji
It is shown in Table 4. As is clear from the table,
Koji mold growth in Japan
It was better than rice malt made from non-glutinous rice.

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.

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.

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]

[Table 4]

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.

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.

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.

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]

[Table 5]

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]

[Table 6]

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]

[Table 7]

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.

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.

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.

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]

[Table 8]

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]

[Table 9]

[0044]

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.

[Brief description of drawings]

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.

FIG. 2 is a flow sheet showing a manufacturing process of mirin using rice koji using heat-moisture treated rice.

Claims (3)

(57) [Claims] 1. Hard brown rice or polished rice is 110-130.
A method for producing brown rice or polished rice for malted rice , which is characterized by performing a heat-moisture treatment at 50 ° C and a relative humidity of 100% for 5 to 60 minutes. 2. The method according to claim 1 in the production of rice koji.
A method for producing rice koji , which comprises using brown rice or polished rice obtained by the method . 3. The method according to claim 2, in the production of mirin.
Production of mirin, which comprises using rice koji obtained by the method
Way .