JPS6031460B2 - Method for producing frozen desserts using amazake as raw material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing cold beer from amazake using a flocculating active substance obtained by culturing a flocculating active substance producing bacterium belonging to the genus Dematium of the family Dematiaceae. It is related to.

Generally, amazake is eaten full of liquid, but it has disadvantages such as its texture is inferior, and its liquid form makes it extremely inconvenient to handle, and it does not keep well. In order to overcome these drawbacks, it is sufficient to solidify the amazake, but we have found that it is best to form it into a casing in order to retain the original flavor of the amazake when it is solidified.

In line with this knowledge, the present inventor conducted research on a method for producing cold beer using amazake as a raw material. When the flocculating active substance is added to agar or other edible coagulating substances - the raw materials for producing amazake, the production process, the produced amazake or its diluted product, and the mixture is cooled or frozen, the desired cold leaves can be obtained. The present invention has been developed based on the discovery that this can be obtained. The agglutinating active substance used in the present invention is, for example, Chokoken Deposit No. Dematiaceae of the genus Dematium, including the fungus No. 4257.
The physicochemical properties of this flocculating active substance are that it is soluble in water after separation and purification with ethanol, and the physicochemical properties of this flocculating active substance are 0.1
The specific viscosity of a 40% aqueous solution is 4-5, which corresponds to the viscosity of a 40% sugar solution.

This agglutinating active substance is derived from the Anthrone, Molisch, and Biuret reactions, as well as from the qualitative reaction of -COO group by carbazole reaction.If the quantitative value is expressed as galacturonic acid, the content is 10 to 15 %.

In addition, when hydrolyzed for 24 hours on IN day 2S04, undecomposed substances remained, and the sugar composition of the hydrolyzed solution was paper-crust.
Sugars such as glucose, galactose, and mannose were detected. Furthermore, the results of infrared chromatography of this agglutinating active substance show -C
Absorption on the OO day was confirmed, but the absorption was not clear for amide groups and the like. This aggregation-active substance is a high molecular weight, highly viscous, bran-like substance containing an organic acid and whose main constituents are glucose, galactose, etc.

The viscosity of the flocculating active substance purified and separated from the culture solution is as follows.

Elemental analysis of purified and separated aggregated active substances Day 6.52% C 41.04 NO. 14 0 51.74 Ash o. 56 (due to hygroscopicity) Molecular weight: 1 million or more (estimated) qualitative reaction Anthrone reaction Carbasole reaction Buret reaction reason Ninhydrin reaction e Solubility of purified and separated aggregated active substances Solubility in ethyl alcohol Concentration (alcohol)% 40% or less Soluble 40-50% infusible, becoming albumen-like.

High water retention 45% or more Egg white or membranous (ko.

However, when it is broken down, it becomes a flocculent aggregate.

Odor of the purified and separated flocculating active substance: Odorless taste Tasteless Hygroscopicity Weak (room temperature) Color Gray-brown fibrous substance A dilute solution (concentration 1 to 10 blood) of this substance (flocculating active substance) contains Ca++, Yamakawa-, Mg , Zn, Pd, and other divalent or trivalent inorganic ions or heavy metal ions (equivalent or
/10 or less), the substance will completely aggregate and become fibrous.

This reaction with inorganic ions is quantitative. Next, the above-mentioned National Institute of Labor Deposit No. For reference, the mycological properties of the bacterium No. 4257 are as follows.

Culture characteristics * ■ Group medium: Potato, on glucose agar medium Initially, the colony has a smooth surface, transparent, shiny oil drop-like, sticky grayish-white, yeast-like, and curly filaments radiate from the green periphery of the colony. These filamentous cells grow not only on the surface of the medium but also in the medium. Eventually, some parts of the tree-like branches turn blackish brown. After 3 to 4 days of culturing, light brown spots will appear on the surface of the colony, but after that they will gradually become light dark black and spread over the entire surface, until the whole colony will turn black (
7 days of culture). Although growth is slow on Beck's agar medium, the culture characteristics are as described above. It takes about 3 weeks for the colony surface to become entirely black. @Liquid culture: Potatoes, glucose tower The fungal cells grow in suspension in the ground (3 days of culture), the number of colonies gradually increases, and eventually (7 days of culture) the liquid is filled with viscous colonies.

Then, dark black fungal moss appeared on the tube wall and gradually formed on the liquid surface (15 days of culture). This fungal lid is thick and gelatinous. It should be noted that it grows in the same way in the soil of the Abek tower, but it is very slow and the number of bacteria is small.After about 3 weeks of culture, a considerable amount of black fungus moss is formed on the liquid surface. Morphological Characteristics Young cells are transparent, filamentous, curly, and arborescent, and the fungal cells (filaform-like) have black, oval, spore-like cells growing laterally here and there.

In addition, the oil drop-shaped colonies have black spore-like substances attached to them. This will fall apart when subjected to impact. Physiological Characteristics Optimum growth temperature is 20-2500°C, and it has a unique aroma as it produces viscous substances from glucose, sucrose, etc., and produces alcohols and organic acids from bran such as glucose.

Note) *References include Applied Mycological Index (Anin) by George SMITH.
troduCtiontoindPengtrialmyCo
(P68-97) Applied Microbiology (P83)
~87).

The present invention is based on the above-mentioned Recruitment Research Institute Testimony Seal o. A highly viscous polysaccharide-like substance produced by bacteria No. 4257 is present in a sugar solution (especially at a high concentration of 50%).
We discovered that this gel does not require pectin or acid, and by utilizing this physical property, we can make amazake, which has been enjoyed as a simple drink by the people since ancient Japan, even more enjoyable. This was done with the aim of creating a cold nest that is easy to use and suitable for modern life.

．． A further advantage of the present invention is that the flavor of the chilled leaves obtained by adding the above-mentioned highly viscous polysaccharide-like substance to amazake is further improved by passing through the cooling or freezing process. .

The cold nest of the present invention obtained in this way not only has excellent preservability, but also has excellent texture, fine texture, and mellow taste, and has appropriate water retention, viscosity, and softness, and is suitable for use as a cold nest. There are some things that are appropriately rich.

The method of the present invention is not limited in any way by the manufacturing method of amazake, and the above-mentioned high viscosity polysaccharide is added to amazake or its diluted product by using the amazake manufacturing raw material, the amazake manufacturing process, or any stage after amazake manufacturing. The similar substance may be made to coexist with agar or other edible coagulating substance. Describing a preferred embodiment of the present invention, the above-mentioned high viscosity polysaccharide-like substance is manufactured by the company No. The liquid culture solution containing the highly viscous polysaccharide-like substance produced by No. 4257) (in this case, the amount of residual sugar may be increased as necessary), or the solid purified by adding ethanol, etc. This is used as an aqueous solution of the substance, added to amazake, stirred at room temperature, and then added with 0.01 to 1.0% agar.
(W no V) Preferably 0.2 to 0.5% plus 8000
You can heat up about 3 powders, cool them, put them in a molded container, and freeze them.

In addition, in carrying out the present invention, flavoring agents, sweetness,
There are no restrictions on sourness, etc.

Even if only agar is added, amazake becomes gel-like, but its rheology is very poor, and even when frozen, it remains soft like a frozen dessert.
Texture and water retention cannot be obtained.

Table 1 Therefore, as shown in Table 1, the present inventor added agar to a concentration of 0.24% or less that does not gel with agar, added the above-mentioned high viscosity polysaccharide-like substance at 10 μm, and frozen it. It was discovered that the chilled leaf clams produced by this method are fine, sticky, and have a mellow texture.

When the amount added is 1000 feet, the viscosity of the cold leaves increases.

In this way, it has been found that the above-mentioned highly viscous polysaccharide-like substance can be added at a concentration of 100 pm or less to produce amazake chilled leaves.

Example 1 The amazake used had a concentration of soluble substances of 23 to 24%, an insoluble substance of 15 to 14%, and a pH of 5.0 to 6.0. This amazake was mixed with agar of the concentration of the following categories and the National Institute of Technology Deposit No. A highly viscous polysaccharide-like substance (hereinafter simply abbreviated as DT) produced by Bacterium No. 4257 was added and heated at 8000/3 h, then placed in a molded container and frozen to produce a cold nest.

Agar concentration D. T. In producing the cold nest described above, it is also possible to add an organic acid (such as citric acid) or a fragrance.

Claims (1)

[Scope of Claims] 1. Agglomeration obtained by culturing a flocculant active substance-producing bacterium belonging to the genus Dematium of the family Black Mycoceae on amazake or its diluted product produced by adding rice koji or saccharifying enzyme to rice or rice. Active substance 0.01-0.50% (W/V) and agar 0.
A method for producing a frozen confectionery using amazake as a raw material, characterized by cooling or freezing the confectionery in the coexistence of amazake with a ratio of 01 to 1.0 (W/V). 2. A method for producing a frozen confectionery made from amazake according to claim 1, wherein the agglutinating active substance and the edible coagulant substance are added before, during, or at any stage after manufacturing the amazake. 3. A method for producing a frozen dessert using amazake as a raw material according to claim 1 or 2, which adds flavoring, sweetness, or sourness to the frozen dessert.