JPH0465671B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing alcoholic beverages in which rice flour, which is a raw material for sake brewing, is directly treated with superheated steam to obtain gelatinized rice flour that has no burnt odor and is not sticky, and which is used as a raw material. More specifically, the present invention heats rice flour using superheated steam at a predetermined pressure and temperature, and then uses the resulting pregelatinized rice flour to make alcoholic beverages such as sake and shochu, without swelling or swelling. It relates to a manufacturing method. White rice bran obtained as a byproduct of sake brewing and rice flour obtained by crushing white rice (hereinafter referred to as rice flour) contain relatively large amounts of protein, lipids, inorganic substances, etc., so they cannot be used for sake brewing. It was difficult to obtain sake of good quality. Therefore, conventionally, rice flour was added to warm water, saccharified using enzymes, and the resulting amino acids, fatty acids, inorganic substances, etc. were removed using ion exchange resins and activated carbon to create a nearly pure sugar solution, which was then added to the moromi. Sake is indirectly obtained from rice flour through double operations such as fermentation. In addition, when producing shochu using rice flour, it is not possible to obtain a high-quality product for the same reason; usually, the sugar solution mentioned above is fermented and then distilled under reduced pressure, which is expensive and expensive. difficult to obtain. Therefore, there is a strong desire for a method to directly obtain sake, shochu, etc. from rice flour, and one method is to place rice flour in a pressure vessel that can be heated from the outside with direct fire, seal the lid, and then rotate the pressure vessel. Heat the pressure vessel over an open flame using a gas burner or other means, maintain the pressure inside the pressure vessel at 10 to 15 atm (gauge pressure) and the temperature at 200 to 300°C for 10 to 30 minutes, and then quickly close the lid. A method was developed (Japanese Patent Application Laid-Open No. 1983-43779) for producing sake by using the expanded rice flour as a raw material for koji or kake. Due to its poor conductivity, it takes a long time to raise the temperature inside the rice flour, and the locally high temperature makes it difficult to raise the temperature uniformly throughout the rice flour, which tends to cause scorching. However, the resulting sake was still far from being fully satisfactory compared to conventional sake. Therefore, in view of the current situation, the present inventors aimed to solve the above-mentioned problems of the method of obtaining sake directly from rice flour, and to obtain sake, shochu, etc., which is completely comparable to sake, shochu, etc. produced by conventional methods. As a result of repeated research on rice flour for the purpose of
If gelatinized rice flour obtained by heating within 2 minutes in the presence of heated steam at a temperature of 105 to 250°C within Kg/cm ³ is used as a raw material to produce sake, shochu, etc. by a conventional method, the above purpose will be achieved at once. The present invention was completed based on this knowledge. That is, the present invention provides gelatinized rice flour obtained by heating rice flour within 2 minutes at a gauge pressure of 9 Kg/cm ³ and at a temperature of 105 to 250°C, without swelling or swelling. This is a method for producing alcoholic beverages characterized by the use of rice flour as a raw material. The present invention will be explained in detail below. In the present invention, rice flour is first prepared at a gauge pressure of 9
Kg/cm ³ or less, preferably 0.5 to 3 Kg/cm ³ , temperature 105
Heating in the presence of superheated steam at ~250°C, preferably 120-230°C, within 2 minutes, preferably within 1 minute. For continuous treatment, use various continuous air flow heating devices (for example, Japanese Patent Publications No. 46-34747, No. 55-33622,
According to JP-A No. 56-26180, No. 57-82686, etc.), the gauge pressure is 9 kg/cm ³ or less and the temperature is 105 to 250°C.
Preferably, the treatment is carried out in the presence of superheated steam for up to 2 minutes. In the present invention, it is extremely important to use superheated steam as a superheating medium for rice flour; other heating media, such as heated air or saturated steam, are not preferred because they cannot achieve the purpose of the present invention.
That is, in the case of heated air, there are problems as mentioned at the beginning, and the sake and shochu obtained have an unpleasant taste and burnt odor derived from the raw materials, and the color is brownish. In addition, in the case of saturated steam, when rice flour comes into contact with steam, the saturated steam condenses, wets the surface of the rice flour, and gelatinizes the starch on the surface, causing the rice flour to adhere to each other and form large clumps. It is difficult to obtain uniformly pregelatinized rice flour due to adhesion to the inner wall surface of the device or increased moisture locally. In addition, gelatinized rice flour with only the surface gelatinized,
Due to its hard surface, when used as a raw material for sake production, it does not dissolve well in the mortar, slowing down the rate of saccharification in the mortar, and when used as a raw material for koji, it is difficult to make good koji. On the other hand, when using superheated steam,
It raises the temperature of rice flour in a short time while preventing quality deterioration, such as browning and scorching due to oxidation of rice flour, partial excess water content of rice flour, gelatinization only on the surface of rice flour, clumping of rice flour, and uneven gelatinization. During the production, gelatinized rice flour, which is very preferable as a raw material for kake and a raw material for koji, can be obtained. The gelatinized rice flour used in the present invention can be either puffed or not, but both have no burnt odor, are uniformly gelatinized, and are suitable as raw materials for producing alcoholic beverages. Next, if the heating conditions of the superheated steam used in the present invention exceed a gauge pressure of 9 Kg/cm ³ and a temperature of 250°C, the rice flour will have a burnt odor, and the aroma of sake, shochu, etc. made using such rice flour will be reduced. It is not preferable because it has poor color and luster. On the other hand, if the temperature is less than 105°C, the degree of gelatinization will not be sufficient, and there will be a large amount of amino acids and crude fat, which are undesirable flavor components for sake, resulting in a deterioration in flavor. On the other hand, when the heating conditions are a gauge pressure of 9 kg/cm ³ and a temperature of 105 to 250°C, the proteins and tissues in the rice flour change to a favorable state, and the lipid content decreases.
Processed rice flour is easily digested by the enzymes of koji, especially
When the temperature is 185°C or higher, high quality sake with even less amino acids can be obtained, and the flavor of the shochu will also be good. Next, the rice flour heat-treated as described above can be made into expanded gelatinized rice flour or non-expanded gelatinized rice flour. A method for producing expanded pregelatinized rice flour is, for example, a method in which heat-treated rice flour is rapidly released under lower pressure.A method for producing non-expanded pregelatinized rice flour is, for example, by gradually depressurizing a pressurized heating can. Examples include a method in which the heat-treated rice flour is taken out after heating, and a method in which both the pressure and temperature during heating are set low, the rice flour is heated under pressure for a sufficient time for gelatinization, and then the rice flour is suddenly released under lower pressure. Among these methods, the method of producing non-expanded pregelatinized rice flour is particularly preferable for the reasons shown below. That is, when the expanded pregelatinized rice flour is used as a raw material for hanging, it has a disadvantage of poor workability because it does not mix uniformly with the moromi because of its low specific gravity and immediately floats and separates. On the other hand, non-expanded pregelatinized rice flour does not have such disadvantages and has the advantage of excellent workability because it can be handled in almost the same way as steamed rice. Next, the gelatinized rice flour thus obtained can be used as part or all of the koji raw material and/or the kake raw material in a method for producing alcoholic beverages such as sake and shochu. When used as a raw material for koji, the α obtained above
Water or warm water may be uniformly sprinkled on the converted rice flour 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 malt. Furthermore, when the gelatinized rice flour obtained above is used as a raw material, it may be handled in the same manner as steamed rice, either as is or with appropriate addition of water, etc., in accordance with the usual method for producing sake or shochu. In addition, when using the above-mentioned expanded pregelatinized rice flour as pregelatinized rice flour, it has swollen and become light and bulky, so humidification treatment such as steam contact or hot water spraying must be performed before use. It is desirable to keep it deflated. Hereinafter, the present invention will be specifically explained by showing experimental examples and examples. Example: The rice bran obtained by polishing Kitahikari produced in Hokkaido in 1985 and polishing the rice with a polishing ratio of 85% to 75% was heat treated under the heat treatment conditions listed in Table 1 below. A gelatinized rice flour having the appearance and characteristics as described in Table 1 was obtained. 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 this result, the third category (comparative example) using saturated steam exhibits the characteristics of conventional pregelatinized rice bran, becoming sticky and partially lumpy, and has a disadvantage in digestibility due to its slightly high amino acid content. Category 4 (comparative example) using heated air has the characteristics of conventional pregelatinized rice bran, becoming pale brown overall and has a considerable burnt odor, but Category 1 using superheated steam (comparative example) ) and Category 2 (the present invention), the gelatinized rice bran obtained is completely smooth, without lumps, white and has no off-odor, and has Baume digestibility, high direct reducing sugar content, and low amino acid content. It can be seen that good results can be obtained.

【table】

[Table] Example 1 Using the four types of pregelatinized rice bran in categories 1 to 4 in Table 1 obtained in 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 on the second day, and 8°C during distillation, and the temperature was raised at a rate of 1.5°C/day, and when it reached 15°C, it was maintained at 15°C. As a control, steamed rice (steamed for 30 minutes) of Kitahikari white rice produced in 1982 (polishing ratio 75%) was used in place of the gelatinized rice bran described above. In addition, the water absorbed up to the steaming process (white rice weight x 0.4) was removed from the drawn water. The process of fermentation for pregelatinized rice bran was faster in all categories than in the polished rice (control) category, and the number of days for fermentation was 14 days, two days shorter than the 16 days for the polished rice category. When we investigated the analytical values and sensory characteristics of manufactured sake, we found that
The results shown in the table were obtained. From the results in Table 2, it can be seen that the fermented sake produced in Category 3 (comparative example) using pregelatinized rice bran treated with saturated steam has a high amino acid content of 2.0, exhibits a slightly strong coarse taste and a bitter flavor, and is also treated with heated air. The fermented sake produced in Category 4 (comparative example) using pregelatinized rice bran has a strong burnt odor, both of which are undesirable, but both Category 1 and Category 2 of the present invention, which use pregelatinized rice flour treated with superheated steam, The component analysis values show favorable results compared to the control category using steamed rice obtained by conventional methods, and the manufactured sake has no off-taste (burnt odor), has a light flavor, and produces high-quality sake. I understand.

[Table] Example 2 Using the pregelatinized rice bran in categories 1 to 4 of Table 1 obtained in Example 1 above as a raw material, shochu was prepared in the usual manner using the preparation mix as shown in Sheet 3 below. I went.
In addition, for comparison purposes, conventionally steamed rice was used as a control material, and the preparation was carried out in the same manner. The yeast is “No.A-12” (Kagoshima Industrial Research Institute)
was used.

[Table] The alcohol concentration and fermentation ratio of the aged mash obtained, as well as the shochu obtained by distilling the aged mash under reduced pressure, were sensory-evaluated, and 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 and second categories of the present invention, which use pregelatinized rice bran treated with superheated steam, have a higher fermentation rate than other categories. It can be seen that a new type of shochu, different from conventional rice bran shochu, can be obtained, which has a high yield, and the sensory evaluation of the product shochu has no off-taste or odor (burnt odor), has a light flavor, and has a light flavor.

【table】

Claims (1)

[Claims] 1 Rice flour at a gauge pressure of 9 kg/cm ³ or less and a temperature of 105 -
A method for producing alcoholic beverages, characterized in that gelatinized rice flour obtained after heating in the presence of superheated steam at 250° C. for less than 2 minutes and then swelling or not swelling is used as a raw material. 2. The method for producing alcoholic beverages according to claim 1, characterized in that the obtained pregelatinized rice flour is used as a raw material for coating. 3. The method for producing alcoholic beverages according to claim 1, characterized in that the obtained gelatinized rice flour 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.