Miki (traditional fermented drink) and miki production method

Abstract

To produce Miki which has an excellent texture, is less likely to exhibit solid-liquid separation during storage, and can be thawed from a frozen state in a short time.SOLUTION: A sweet potato or the sweet potato and rice as a raw material is ground before or after fermented, providing Miki which is fine in a granular state of a certain particle diameter or less. Not only the problem can be solved in the Miki but also the Miki has an excellent flavor. In addition, the Miki has various effects including less separation into a solid content and a liquid content during long-term storage and a reduced time to be thawed.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a mix which has an excellent texture, is less likely to separate into solid and liquid during storage, and can be thawed from a frozen state in a short time. [Background technology]

[0002] Miki is a traditional fermented drink made in places such as Amami Oshima in Kagoshima Prefecture. It is made primarily from rice, sweet potato, and sugar, and the rice is saccharified with enzymes derived from sweet potato, and lactic acid fermentation by lactic acid bacteria progresses, resulting in a sweet and sour taste. It is attracting attention as a health drink that is not only highly nutritious, but also has the potential for probiotic effects from the lactic acid bacteria (Non-Patent Document 1). Furthermore, because this type of miki contains live lactic acid bacteria, there is a risk that lactic acid fermentation will progress during storage, so it is sometimes stored frozen. [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] Hiromi Kuru, Naonori Tamaki, Koji Wada, and Kiyoshi Ito. Journal of the Brewing Society of Japan, 2010, 105, 741-748. Summary of the Invention [Problem to be solved by the invention]

[0004] Because miki is made from rice and raw sweet potato, the fiber from the ingredients can be felt in the mouth when drinking it, and it is not necessarily satisfactory in terms of ease of drinking. [Means for solving the problem]

[0005] The inventors conducted extensive research to solve the above problems and produce a miki that has an excellent texture, is less likely to separate into solid and liquid during storage, and can be thawed in a short time from a frozen state.As a result, they discovered that by grinding the raw materials, rice and potatoes, before or after fermentation to turn them into fine particles below a certain particle size, they can produce a miki that is easy to drink.This not only solves the above problems, but also has a variety of other effects, such as making such a miki have excellent flavor, are less likely to separate into solid and liquid components during long-term storage, and can also reduce the time required to thaw, thereby completing the present invention. Effect of the Invention

[0006] According to the present invention, it is possible to produce a mixture that has an excellent texture and taste and is less likely to separate into solid and liquid forms during storage. The mixture of the present invention also has the effect of being able to be thawed from a frozen state in a short period of time. [Brief description of the drawings]

[0007] [Figure 1] FIG. 1 shows the results of measuring the particle size distribution of the product of the present invention and the control product using a Microtrac particle size distribution analyzer MT3300 (LOW-WET). [Diagram 2] FIG. 2 shows the results of the sensory evaluation of the control product and the product of the present invention in Miki. [Diagram 3] Figure 3 shows the results of an evaluation of solid-liquid separation. The bottle on the right side of the figure shows the control product, and the bottle on the left side shows the product of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention relates to a mix characterized in that 80% or more of the particles on a volume basis have a particle size of 700 μμm or less, and a method for producing the mix.

[0009] In the present invention, "miki" refers to a brewed food obtained by using at least rice and a saccharified raw material as ingredients, mixing the rice heated to a porridge-like consistency with the saccharified raw material, and fermenting it at 15 to 40°C for 1 to 3 days. Sweet potato, malt, etc. can be used as the saccharified raw material, and sweet potato is preferable. One or more types of sugar selected from granulated sugar, white sugar, brown sugar, brown sugar, etc. may also be used as an ingredient.

[0010] The raw rice may be non-glutinous or glutinous rice, and non-glutinous rice is more preferable. In addition, white rice may be used as it is without being crushed, or rice that has been crushed appropriately or powdered such as mochi flour or joshinko may be used.

[0011] In the production of Miki, the amounts of each ingredient and water can be adjusted as necessary, but for example, when heating rice, rice can be added to water, heated sufficiently until soft, and then cooled to room temperature before use. When sweet potato and sugar are used as ingredients in addition to rice, sugar and sweet potato are added in a ratio of 0-800g sugar and 50-200g grated raw sweet potato per 1kg of the porridge-like rice obtained by the above method, and then fermented for 1-3 days at 15-40°C. If necessary, at the beginning of fermentation, a starter such as Lacticaseibacillus paracasei or Lacticaseibacillus casei, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, or Lactobacillus delbrueckii subsp.Lactobacillus bacteria such as Lactobacillus delbrueckii and Lactobacillus johnsonii, Ligilactobacillus bacteria such as Ligilactobacillus salivarius, Limosilactobacillus bacteria such as Limosilactobacillus fermentum, Liquorilactobacillus bacteria such as Liquorilactobacillus mali, Lactiplantibacillus bacteria such as Lactiplantibacillus plantarum, Streptococcus bacteria such as Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactococcus lactis Examples of lactococcus bacteria include Lactococcus lactis subsp. cremoris, Lactococcus plantarum, Lactococcus raffinolactis, and Lactococcus cremoris, and Enterococcus bacteria such as Enterococcus faecalis and Enterococcus faecium. One or more of these lactic acid bacteria may be added.

[0012] The particle size distribution of the mixture of the present invention is characterized in that 80% or more of the mixture has a particle size of 700 μm or less on a volume basis. There is no limitation on the method for obtaining such mixture, but it can be obtained, for example, by grinding the mixture using various devices. The process of grinding the mixture may be performed at any time, such as at the start of fermentation, during the fermentation period, or after the end of the fermentation period.

[0013] The equipment for grinding is not particularly limited as long as it can grind the mixture, but preferably, a ball mill, a bead mill, a vibration mill, a pin mill, an atomizer, a colloid mill, a mass colloider, etc. can be used, and among them, it is preferable to use a mass colloider.

[0014] In terms of particle size distribution, 80% or more of the particles are 700 μm or less on a volume basis means that, in the results of particle size distribution measurement using a laser diffraction / scattering method (e.g., Microtrac particle size distribution analyzer MT3300 (LOW-WET)), when measuring from the smallest particle size, the particle size value at the cumulative volume percentage of 80% is 700 μm or less.

[0015] As described above, the particle size distribution of the mix of the present invention is such that 80% or more of the particle size is 700 μm or less on a volume basis, and may be 600 μm or less, or 550 μm or less. Furthermore, the particle size distribution may be such that 50% or more of the particle size is 500 μm or less, or 450 μm or less on a volume basis.

[0016] In addition, it is more preferable that the mix of the present invention has a volume average diameter of 450 μm or less when the particle diameter is measured. The volume average diameter refers to a value measured by the same measurement method.

[0017] This type of miki can be consumed as is, but if necessary, water, sweeteners, acidulants, flavorings, fruit juice, etc. can be added to it to create the flavor desired. It can also be used as an ingredient in other foods and beverages. Furthermore, to improve its shelf life, it can be distributed and sold in a frozen state. EXAMPLES

[0018] The present invention will be described below with reference to examples, but the present invention is not limited to these in any way.

[0019] Example 1 (Example 1-1) Production of Miki and Masscolloider Treatment 500g of rice was placed in 1.4L of water, heated until soft, and then cooled thoroughly to room temperature. 100g of sugar and 100g of raw sweet potato grated using a mixer or grater were added to the mixture, mixed well, and left to stand at room temperature for one day to obtain Miki. The Miki was ground using a Masscolloider (KZA10-15JIVT, manufactured by Masuko Sangyo Co., Ltd.). The control product was crushed using a household mixer.

[0020] (Example 1-2) Physical properties and sensory evaluation of Miki The particle size distribution was measured using a Microtrac particle size distribution analyzer MT3300 (LOW-WET). The measurement results are shown in the table below.

[0021] [Table 1]

[0022] As a result, looking at the particle size distribution of the product of the present invention and the control, the particle size at 80% cumulative volume was 583 μm for the product of the present invention and 1118 μm for the control. Also, the volume average diameter of the product of the present invention was 405 μm, while the volume average diameter of the control was 686 μm.

[0023] A sensory evaluation was conducted on the mix before grinding and the mix of the product of the present invention. The evaluation was conducted by six well-trained in-house panelists, and the method of scoring was thoroughly shared among each panelist in advance. The control product was scored on a scale of 3 points for the five evaluation items of sweetness, sourness, umami, bitterness, and smoothness of texture when put in the mouth, and the product of the present invention was scored (1 point: weak or not smooth to 5 points: strong or smooth), and the average was calculated. The results are shown in Figure 2.

[0024] As shown in Figure 2, the product of the present invention was evaluated as being superior to the control product in terms of smoothness of texture. In terms of taste, the product was also evaluated as being superior in sweetness to the control product. In other words, the Miki of the present invention had a superior taste to the control product in that it was smooth to the touch and had a strong sweetness.

[0025] (Example 2) Evaluation of solid-liquid separation The mixture prepared in Example 1 before grinding and the mixture of the present invention were each placed in a 100 mL plastic bottle, left to stand for one day, and the degree of solid-liquid separation was visually observed. As a result, as shown in Figure 3, in the product of the present invention, no liquid accumulated at the top of the container during storage, making it difficult for solid-liquid separation to occur. On the other hand, in the mixture of the control product, liquid was significantly separated at the top of the container, making it unsuitable.

[0026] (Example 3) Evaluation of ease of thawing The mixture prepared in Example 1 before grinding and the mixture of the present invention were each placed in a 100 mL plastic bottle and frozen in a freezer at -20°C. The frozen mixture was placed in an incubator at 30°C and visually inspected after 1 hour. As a result, the mixture of the present invention was completely thawed, while the mixture of the control product was partially frozen. It was therefore confirmed that the mixture of the present invention could be thawed in a short time.

Claims

1. Mix is ​​characterized in that 80% or more of the particles have a particle size of 700 μm or less on a volume basis.

2. The mix according to claim 1, having a volume average diameter of 450 μm or less.

3. 2. The method for producing miki according to claim 1, characterized in that the miki is ground using a mass colloider.

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