JPH0465670B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing alcoholic beverages by directly treating raw rice for sake brewing with superheated steam to obtain gelatinized rice that has no burnt odor and is not sticky, and using this as a raw material. More specifically, the present invention relates to a method for producing alcoholic beverages using gelatinized rice, which is obtained by directly pressurizing and heating rice as a raw material for sake brewing with superheated steam, without causing substantial swelling, as a raw material. Conventionally, polished rice is placed in an airtight container, heated under pressure, and then rapidly released under normal pressure.The moisture contained in the polished rice is instantly evaporated, the tissue swells into a spongy shape, and this is used as raw material. It is known to produce sake, etc. (Special Publication No. 41-19588) This method has the advantages of (1) strong steaming and no need for cooling the steamed rice, and (2) the ability to omit the equipment and labor required for the cooling process. The puffed rice used as the raw material is very light and bulky, so it is easily oxidized by air during storage and its quality deteriorates. It is difficult to obtain good noodles because it is difficult to absorb water uniformly, and when it is mixed into the moromi as a hanging ingredient, it is not dispersed uniformly and floats to the top of the mortar, resulting in poor workability. The gelatinized rice obtained for processing has a heated odor that is similar to a burnt odor, and alcoholic beverages produced using this have an unpleasant burnt odor, are pale brown in color, and have poor quality alcoholic beverages. It has the following drawback. In order to eliminate these drawbacks, for example, when using the material as a hanging material, humidification methods are used, such as humidifying it with steam that contains sufficient moisture in advance, or placing it in hot water to absorb water. However, it has the disadvantage that the operation is extremely complicated. Therefore, the inventors of the present invention have conducted various studies in light of the current situation, and have found that if raw rice for sake brewing is directly treated with superheated steam under certain conditions, it can be gelatinized without burning odor and without stickiness. They learned that rice could be obtained and that excellent alcoholic beverages could be made using this as a raw material. That is, raw rice for sake brewing is heated under pressure in the presence of superheated steam at a gauge pressure of 1 to 6 kg/cm ² and a temperature of 105 to 250°C for less than 2 minutes, and the pregelatinized rice obtained without substantially swelling is used as raw material. When making noodles, if an appropriate amount of water is sprinkled on the pregelatinized rice, it will absorb water evenly and easily become a high-quality steamed rice. , the rice grain structure does not become brittle and the elasticity between the structures is not lost, making koji is easy and good quality koji can be obtained, and when mixed with moromi as a raw material for kake, it mixes well with moromi and further improves the quality of the sake obtained. They learned that it was possible to obtain alcoholic beverages that had no burnt odor, had a light color, and were comparable to alcoholic beverages produced by conventional methods. In the present invention, raw rice for sake brewing is heated for less than 2 minutes in the presence of superheated steam at a gauge pressure of 1 to 6 Kg/cm ² and a temperature of 105 to 250°C without kneading, thereby obtaining rice without substantially swelling. This is a method for producing alcoholic beverages characterized by using gelatinized rice with a swelling degree of 1.5 or less as a raw material. The present invention will be explained in detail below. First, the raw material rice for sake brewing used in the present invention includes one type of rice such as waste rice, broken rice, small-grain hard rice, immature rice, dead rice, damaged rice, old rice, low-grade rice such as coarse white rice, proper rice, brown rice, etc. Two or more types (hereinafter referred to as raw material rice) can be mentioned. In order to carry out the present invention, these rice raw materials must be heated to a gauge pressure of 1 to 6 without adding water or soaking them.
Kg/ ^cm2 preferably 1-4Kg/ ^cm2 , temperature 105-250℃
2 in the presence of superheated steam, preferably at 150-240°C.
Pressure and heat within a minute, preferably within a minute. At this time, it is extremely important to use superheated steam as a heating medium for the rice raw material, and even if other heating media such as heated air or saturated steam are used, the object of the present invention cannot be achieved. In other words, in the case of heated air, it has poor thermal conductivity, so it takes a long time to raise the temperature to the center of the raw rice, and it also heats up locally, causing scorching and browning due to oxidation in a short period of time. Alcoholic beverages made from it have a strong burnt odor and a light brown color. In addition, in the case of saturated steam, when the raw rice comes into contact with the steam, the saturated steam condenses and wets the surface of the raw rice and gelatinizes the starch on the surface, causing the raw rice to adhere to each other and form large clumps. Uniform gelatinization is difficult to be carried out, so if used as a raw material for koji, there is a risk that the koji will be insufficiently mixed, and if used as a raw material for hanging,
It has the disadvantage that it does not dissolve well in the mortar, and the rate of saccharification in the mortar is slow. On the other hand, when using superheated steam,
Browning and charring due to oxidation of raw rice, gelatinization of only the surface of raw rice due to condensation of steam, mutual adhesion of raw rice, α
While preventing the quality deterioration of the raw rice such as unevenness as much as possible,
It improves the quality of raw rice in a short time and is highly preferred as a noodle raw material and a kake raw material when producing alcoholic beverages.
It can be used as chemical raw material rice. The heating conditions for the superheated steam used in the present invention are a gauge pressure of 1 to 6 kg/cm ² and a temperature of 105 to 250° C. for less than 2 minutes. If the temperature and time exceed the upper limits of the above ranges, the raw rice tends to burn, and sake, shochu, etc. made using such raw rice often have a burnt odor and are colored. Furthermore, if the gauge pressure exceeds 6 kg/cm ² , the pressure must be gradually released after heating, which has the disadvantage that quality deterioration cannot be prevented. On the other hand, if the pressure and temperature are lower than the lower limit of the above range, it will be difficult to completely gelatinize the inside of the raw rice, and there will be a lot of miscellaneous flavor components that are undesirable for sake, resulting in poor flavor. It has the following drawbacks. On the other hand, in the presence of superheated steam in the above gauge pressure and temperature range, the above range is selected corresponding to each gauge pressure and temperature, taking into consideration the type of raw rice to be processed, grain size, etc. When heat-treated for a certain period of time, gelatinization is completed for the first time, and an excellent quality alpha with minimal coloring due to browning is produced.
Fermented rice can be obtained. In particular, when temperature conditions of 185°C or higher are adopted, the proteins and tissues in the raw rice change to a favorable state, the lipid content decreases, and the raw rice obtained in this way is easily digested by the enzymes in the koji. Produces sake with low amino acid content. Next, as mentioned above, the gauge pressure is 1 to 6 Kg/cm ² ,
The raw rice that has been pressurized and heated within 2 minutes in the presence of superheated steam at a temperature of 105 to 250°C is taken out from the pressurized heating can by means that do not substantially cause expansion, to obtain pregelatinized rice. Any method can be adopted as the above-mentioned means of substantially preventing expansion. For example, raw rice is stored in a closed pressure heating device such as an autoclave, and after being pressurized and heated in the presence of superheated steam, it is steamed and then placed under normal pressure. A method of gradually decompressing and cooling so that it takes at least 10 seconds to return to normal condition, and pressurized and heated conditions that complete gelatinization of the raw rice but do not cause expansion, such as a gauge pressure of 1 to 3 kg. /cm ² and a temperature of 180 to 200° C. for less than 10 seconds, particularly 5 to 10 seconds, followed by a method of rapidly releasing the pressure. In addition, various continuous airflow heating devices (for example,
46-347473, 55-33622, JP-A-56-26180, same
57-82686 etc.) to continuously increase the gauge pressure by 1
It is preferable to treat the rice with superheated steam at a pressure of ~6 kg/cm ² and a temperature of 105 to 250° C. for less than 2 minutes to take out the pregelatinized rice without substantially swelling it. The gelatinized rice in the present invention is obtained without being substantially puffed, unlike the puffed rice obtained by rapidly releasing the pressure. The gelatinized rice in the present invention is
Since the treatment is performed using superheated steam at 105 to 250°C, slight expansion is unavoidable even if the pressure is gradually decompressed, but the expansion is limited to approximately 1.1 to 1.5 times and is not substantially expanded. By using the above method, it is possible to prevent the raw material rice tissue from becoming brittle due to swelling, and when it absorbs water, the rice grains have a suitable interstitial elasticity, are less sticky, and are not sticky. It is possible to obtain gelatinized rice that is in a steamed state suitable for large-scale mechanical processing in plants and other industries. Next, the gelatinized rice thus obtained can be used as a koji raw material and/or a raw material for producing alcoholic beverages such as sake and shochu.
Alternatively, it can be used as part or all of the hanging raw material. When used as a raw material for koji, the α obtained above
Water or warm water is uniformly sprinkled on the converted rice so that the water content becomes 30 to 40%, and the water is absorbed, and the following steps can be carried out according to the usual method for producing rice noodles. In addition, when using the gelatinized rice obtained above as a raw material, either as it is or after adding water to make it into a steamed rice state, according to the usual method for producing sake or shochu,
It should be handled in the same way as steamed rice. The present invention will be specifically explained below with reference to experimental examples. Experimental example 1 Kitahikari produced in Hokkaido in 1986 was put through a rice milling machine.
The rice was polished to a polishing ratio of 75% and heat treated under the heat treatment conditions listed in Table 1 below to obtain pregelatinized rice having the appearance and characteristics listed in Table 1. Their components and digestibility with enzyme agents (according to the Sake Rice Research Group's "Unified Sake Rice Analysis Method") are shown in Table 1. From the results in Table 1, Category 2 using saturated steam
(Comparative example) has the disadvantage that gelatinized rice becomes sticky and forms partial clumps, has a slightly high amino acid content in terms of digestibility, and also uses heated air.
(Comparative example), the gelatinized rice becomes pale brown overall and has a considerable burnt odor, but in Category 1 (invention), which uses superheated steam, the gelatinized rice is smooth overall and has no lumps. It is white with no off-flavor, and has high digestibility, high Baume and direct reducing sugars, and low amino acid content.

【table】

[Table] Example 2 Kitahikari produced in Hokkaido in 1988 was put through a rice milling machine to give 75
The rice is milled to a polishing ratio of %, and the swelling degree is as shown in the table below (the ratio of gelatinized rice to the volume of polished rice). Pregelatinized rice with different degrees of gelatinization was prepared. Next, using the gelatinized rice obtained above as a raw material, take 1 of the distilled moromi, which was stirred uniformly, into a 2-volume graduated cylinder, and after leaving it for 1 hour, the state of the moromi is as follows:
That is, when the dispersion stability of pregelatinized rice was observed, the results shown in the table below were obtained. From this result, gelatinized rice with a swelling degree of more than 1.5 obtained by heat treatment with superheated steam has poor dispersion stability and floats to the surface of the mortar in a short time, whereas gelatinized rice with a swelling degree of less than 1.5 It can be seen that the dispersion stability is good.

[Table] Example 1 Using three types of pregelatinized rice in categories 1 to 3 in Table 1 obtained in Experimental Example 1 above, sake was brewed using the following brewing composition.

[Table] The koji is "Gohyakumangoku" with a rice polishing ratio of 73%.
It is made by making (malt) white rice in the usual way, adding 0.5 ml of lactic acid at the time of addition, and inoculating with pre-cultured sake yeast (Kyokai No. 7) to ¹⁰⁸ cells/g. The temperature was 15°C, the second day was 15°C, and the temperature was 8°C during distillation, and thereafter the temperature was increased at a rate of 1.5°C/day, and when it reached 15°C, it was maintained at 15°C. As a control, 1980 produced Kitanikari white rice (polishing ratio 75%) was steamed using saturated steam for 30 minutes in a conventional manner, and the resulting product was used in place of the gelatinized rice above for preparation. In addition, the water absorbed up to the steaming process (white rice weight x 0.4) was removed from the drawn water. Preparation of gelatinized rice and fermentation process are faster in all categories than in the white rice (control) category, and the number of days for fermentation is 14 days compared to 16 days in the white rice category.
It was shortened by two days. When the analytical values and sensory characteristics of the manufactured sake were investigated, the results shown in Table 2 were obtained. From the results in Table 2, it can be seen that the fermented sake produced in Category 2 (comparative example) using pregelatinized rice treated with saturated steam has a high amino acid content of 2.2, exhibits a slightly strong coarse taste and a bitter flavor, and is also treated with heated air. The fermented liquor of Category 3 (comparative example) using pregelatinized rice has a strong burnt odor, which is undesirable. The component analysis values showed favorable results compared to the control class using steamed rice, and it was found that the produced sake had no off-taste or odor, had a light flavor, and was of high quality.

[Table] Example 2 Using the pregelatinized rice in categories 1 to 3 of Table 1 obtained in Example 1 above as a raw material, shochu was prepared in the usual manner using the mixing ratio shown in Table 3 below. I went. In addition, as a control group for comparison, a product that had been steamed for 30 minutes using saturated steam in a conventional manner was used as a raw material for shochu, and brewed according to a conventional method for producing shochu. The yeast is “No.A-12” (Kagoshima Industrial Research Institute)
was used.

[Table] When the alcohol concentration and fermentation ratio of the aged mash obtained, and the sensory evaluation of the shochu obtained by distilling the aged mash under reduced pressure, the results shown in Table 4 were obtained. Incidentally, the fermentation ratio was determined by the following formula. Moromi alcohol production amount/theoretical alcohol production amount obtained from raw materials x 100 From the results in Table 4, the first category of the present invention, which uses pregelatinized rice treated with superheated steam, has a higher fermentation rate than the other categories. It can be seen that a new type of shochu different from conventional rice shochu can be obtained, with a high sensory evaluation of the product shochu, which has a light flavor without any off taste or odor.

【table】

Claims (1)

[Claims] 1. Rice used as a raw material for sake brewing is heated under pressure for less than 2 minutes in the presence of superheated steam at a gauge pressure of 1 to 6 kg/cm ² and a temperature of 105 to 250°C without kneading to substantially expand it. 1. A method for producing alcoholic beverages, characterized in that gelatinized rice with a swelling degree of 1.5 or less obtained without drying is used as a raw material. 2. The method for producing alcoholic beverages according to claim 1, characterized in that the obtained pregelatinized rice is used as a raw material for fermentation. 3. The method for producing alcoholic beverages according to claim 1, characterized in that the obtained pregelatinized rice is used as a raw material for malt. 4. The method for producing an alcoholic beverage according to claim 1, wherein the alcoholic beverage is sake. 5. The method for producing an alcoholic beverage according to claim 1, wherein the alcoholic beverage is shochu. 6 Claim 1 in which the raw material rice for sake brewing is one or more types selected from the group consisting of waste rice, broken rice, small grain hard rice, immature rice, dead rice, damaged rice, old rice, rough white rice, proper rice, and brown rice. Method for producing alcoholic beverages as described in Section 1.