JPH04281756A - Preparation of processed malt food - Google Patents

Abstract

PURPOSE:To prepare the subject food having excellent flavor, deliciousness, palatability and nutritive value and useful for cake, etc., by adding a specific amount of Aspergillus to a starch-containing vegetables, etc., such as cereal and processing the mixture under specific condition. CONSTITUTION:A specific amount of Aspergillus is added to starch-containing vegetable (e.g. cereals, miscellaneous cereals, beans, potatoes, rhizomes, nuts or sago), starch-containing substance such as sugar, wheat bran or sake lees or processed starch-containing vegetable or substance. The mixture is fermented at a temperature within a prescribed range for a prescribed period to prepare malt and the product is subjected to drying, crushing, forming, heating, freezing, etc., to give the objective food.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention This invention relates to a method for producing koji processed foods.

0002

[Prior Art] Today, a large amount of rice bran, etc. is generated as a by-product from surplus rice or highly polished rice, polished barley, etc., and it is difficult to dispose of it. This food has not yet been manufactured. Under these current circumstances, there are problems in that new flavors of sweets and foods are desired, and the promotion of rice usage and effective use of by-products are desired.

[0003] The purpose of the present invention is to solve these conventional problems and provide a method for producing koji-processed foods that have aroma and flavor components unique to koji and have excellent palatability and flavor. That is.

0004

[Problems to be Solved by the Invention] In order to solve the above-mentioned problems and achieve the purpose of the present invention, a method for producing a koji processed food according to the present invention is provided by using grains, cereals, beans, potatoes, A predetermined amount of koji mold is added to starch-containing plants such as rhizomes, nuts, and sago palm, or starch-containing substances such as bran, bran, and lees, or processed products of the above-mentioned starch-containing plants or substances, and the mixture is heated at a predetermined temperature range. It is characterized by making koji for a period of time, and then processing it by drying, crushing, molding, heating, freezing, etc. to obtain koji confectionery that has the aroma and flavor components unique to koji and has excellent palatability and nutritional properties. There is. As the cereals or cereals, in addition to rice, barley, millet, millet, millet, takahashi, buckwheat, corn, etc. can be used.

[0005] Yellow koji, black koji,
Use loose koji such as white koji mold, mochi koji, etc. as seed koji. Yellow koji has been used for a long time in the production of Japanese sake, and is known to have strong saccharifying oxygen and more than 10 enzymes in addition to proteolytic enzymes, and is also used in the brewing of shochu, miso, mirin, etc. It is an important bacterium that is widely used. In addition, black koji and white koji have been used for a long time in the production of awamori, and are known to have enzymes that produce saccharifying enzymes, proteolytic enzymes, and citric acid, and are also widely used in the brewing of potato shochu. It is a fungus that has been

[0006] This invention is applicable to cereals, cereals, beans, potatoes,
Rhizomes, nuts, starch-containing plants such as sago palm, or bran;
This method involves adding a predetermined amount of koji mold to a starch-containing substance such as bran or lees, or a processed food made from the above-mentioned starch-containing plant or substance, and producing koji at a predetermined temperature range for a predetermined period of time. By adding a predetermined amount of koji mold, making koji for a predetermined period of time at a predetermined temperature range, and processing it by drying, pulverizing, molding, heating, freezing, etc., it has aroma components and umami components unique to koji, and is highly palatable. It is possible to obtain a koji processed food with excellent health and nutritional properties.

[0007] The appropriate amount of koji mold is about 1 part per 1000 parts of starch-containing plants such as cereals, cereals, beans, tubers, rhizomes, nuts, and palm. Furthermore, a suitable predetermined temperature range is 29° C. to 43° C., and a further suitable predetermined period is 44 hours to 65 hours.

[0008]

EXAMPLES The present invention will be explained in detail below using examples.

[0009]

[Example A] In the rice bran produced as a by-product during sake brewing,
500 kg of medium or white rice bran was sprinkled with 150 liters of water, uniformly absorbed, and steamed with powerful steam. Next, this steamed naka-nuka or white nuka was allowed to cool, and when the temperature reached about 40° C., 500 g of seed koji was added. Furthermore, when the product temperature reaches about 30℃, it is placed in a constant temperature room kept at 30℃ and humidity around 50%, and after about 45 hours, it has a firm, ``moxa''-like mycelium, and a millet aroma. Koji 61 has a sweet taste.
Obtained 0 kg. Add 140 kg of dried potato flour to the koji, add water, knead it, form it into a rod shape, slice it, and heat it to about 170°C.
650 kg of koji processed food was obtained by heating in edible oil heated to . The koji-processed food has aroma components and flavor components unique to koji, and chips with excellent palatability and novelty were produced.

0010

[Example B] Sprinkle 150 liters of water on 500 kg of naka-nu or white bran, which is produced as a by-product during sake brewing.
It was evenly absorbed and steamed with powerful steam. Next, let it cool and when the temperature reaches about 40℃, add 500g of seed koji.
was added. Furthermore, when the temperature of the product reaches approximately 30℃, it is placed in a constant temperature room maintained at 30℃ and humidity of around 50%, and after 45 hours, the product has a firm, ``moxa''-like mycelium entwined with a millet aroma. 610 kg of sweet-tasting koji was obtained. 140 kg of dried corn flour was added to the koji, water was added, kneaded, molded into granules, crushed, and heated in an oven heated to about 180° C. to obtain 650 kg of koji processed food. The koji processed food has aroma components and umami components unique to koji,
Flakes with excellent palatability and novelty were created.

[0011]

[Effects of the Invention] According to the method for producing a koji-processed food of the present invention configured as described above, the koji-processed food has the aroma and flavor unique to koji,
Starch-containing plants such as grains, cereals, beans, tubers, rhizomes, nuts, and coconut, starch-containing substances such as bran, bran, and lees, or processed products of these starch-containing plants or substances,
By adding a predetermined amount of koji mold, making koji for a predetermined period of time at a predetermined temperature range, and processing it by drying, pulverizing, molding, heating, freezing, etc., it has the aroma and flavor components unique to koji, and is palatable. Also, it is possible to produce novel confectionery and foods with excellent nutritional properties.

Claims (1)

[Claims] Claim 1: Starch-containing plants such as grains, cereals, beans, potatoes, rhizomes, nuts, and sago palm, or starch-containing substances such as bran, bran, and lees, or processing of the above-mentioned starch-containing plants or substances. A predetermined amount of koji mold is added to the product, koji is made at a predetermined temperature range for a predetermined period of time, and processed through drying, pulverization, molding, heating, freezing, etc., to produce a product that has the aroma and flavor components unique to koji and is palatable. A method for producing a koji-processed food characterized by obtaining a koji-processed food with excellent health and nutritional properties.