Packaged fresh amazake and production method thereof

Abstract

To provide a packaged fresh Amazake having no risk of bacterial contamination while maintaining activity of digestive enzymes within the Amazake, being free from unpleasant odor and discoloration, and having good taste, and a production method thereof.SOLUTION: A packaged fresh Amazake 1 includes Amazake packed in a flexible packaging bag 2 with a content of 15 to 50 ml, has the Brix of 38 to 42, and has α-amylase activity and acid carboxypeptidase activity. The fresh Amazake 1 is produced by a production method including: a saccharification step S2 of adjusting a temperature of mixed liquid, the mixture of rice koji and water, to 50-60°C and maintaining it for 15-24 hours; a production step S3 of adjusting the Brix of the mixed liquid to 38-42 to produce fresh Amazake; a filling step S4 of filling the packaging bag 2 with the fresh Amazake 1; a blanching step S5 of bringing the fresh Amazake 1 in the packaging bag 2 into contact with hot water or steam at 55-65°C for a prescribed time; and a cooling step S6 of cooling the fresh Amazake 1 in the packaging bag 2 to below a freezing point.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to sake lees in a packaging bag and a method for producing the same.

Background Art

[0002] General sake lees is a traditional Japanese sweet beverage that has been around since ancient times. It is made by mixing rice koji and cooked rice and heating them for about half a day while saccharifying the starch in the rice, and then diluting it with hot water for drinking. This sake lees contains a variety of nutritious components such as water-soluble vitamins, minerals, amino acids, organic acids, and dietary fiber. Furthermore, digestive enzymes such as amylase and peptidase produced by koji have been proven by animal experiments to have an effect that can be expected to improve physical condition when ingested while maintaining their activity. Thus, sake lees is also useful as a health beverage.

[0003] In recent years, sake lees produced by beverage manufacturers, food manufacturers, etc. have been commercially available. Most of these sake lees are put into containers such as glass bottles and cans and heated at a high temperature of 75 to 85 °C to inactivate enzymes in order to meet food safety standards.

[0004] On the other hand, when drinking sake lees made at home without heating, it can be ingested without inactivating the degrading enzymes of koji. Prior art patent documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] Commercially available amazake is heat-sterilized at a high temperature, which ensures its safety as a food. However, the enzymes in the amazake are inactivated, so its effectiveness cannot be enjoyed. Moreover, by holding the amazake at a high temperature for a certain period of time for sterilization, unpleasant odors are generated due to the aminocarbonyl reaction and thermal reaction of sulfur-containing amino acids in the amazake, and unfavorable reactions such as the amazake turning brown occur.

[0007] Also, when making amazake with household equipment and tools, it is easy for miscellaneous bacteria to contaminate, and there is a risk of unpleasant odors and coloring due to the growth of miscellaneous bacteria. Therefore, it is difficult to distribute homemade amazake on the market due to safety issues.

[0008] The present invention has been made in view of such problems, and its purpose is to provide a fresh amazake in a packaging bag with good taste, without inactivating the digestive enzymes in the amazake while maintaining their activity, without the risk of contamination by miscellaneous bacteria, and without unpleasant odors or discoloration, and a method for producing the same.

Means for Solving the Problems

[0009] To solve the above problems, the fresh amazake in a packaging bag according to the present invention is fresh amazake filled in a flexible packaging bag with a content volume of 15 to 50 ml, having a Brix of 38 to 42 and having α-amylase activity and acidic carboxypeptidase activity.

[0010] According to the present invention, it is possible to provide a fresh amazake in a packaging bag with good taste, without inactivating the digestive enzymes in the amazake while maintaining their activity and without the risk of contamination by miscellaneous bacteria.

[0011] Also, it is desirable that the water activity of the fresh amazake in a packaging bag according to the present invention is 0.90 to 0.92.

[0012] Here, water activity is a numerical value representing the ratio of free water available for microorganisms in food on a scale of 0 to 1. Generally, the lower the water activity, the less free water there is and the more difficult it is for microorganisms to grow. On the other hand, the lower the water activity, the more the taste tends to decline. According to the present invention, by setting the water activity within the above range, it is possible to provide unpasteurized amazake in a packaging bag that is free from the risk of contamination by miscellaneous bacteria and has a good taste.

[0013] Also, in the present invention, it is desirable that the α-amylase activity is in the range of 40 to 300 U / g, and the acidic carboxypeptidase activity is in the range of 300 to 1000 U / g.

[0014] According to the unpasteurized amazake in a packaging bag according to the present invention, since α-amylase and acidic carboxypeptidase have predetermined activities without being inactivated, when the drinker ingests the amazake, it can decompose (digest) proteins and starches in the body. On the other hand, if the α-amylase activity and acidic carboxypeptidase activity are too high, the saccharification of the amazake itself becomes excessive or proteins and the like are decomposed too much, resulting in inferior flavor and texture. By suppressing the α-amylase activity and acidic carboxypeptidase activity to below the respective predetermined values, it is possible to provide unpasteurized amazake with a good taste.

[0015] Also, it is desirable that the unpasteurized amazake in a packaging bag according to the present invention is stored frozen in the state filled in the packaging bag.

[0016] With such a configuration, it is possible to suppress quality changes due to the progress of enzyme reactions of α-amylase and acidic carboxypeptidase, maintain the quality over a long period of time, and provide the drinker with an unpasteurized amazake with a cool feeling and a new texture.

[0017] The method for manufacturing sake lees in a flexible packaging bag according to the present invention comprises a saccharification step of mixing koji rice and water to form a mixture, adjusting the temperature so that the temperature of the mixture becomes 50 to 60°C, and promoting saccharification of the mixture by maintaining it for 15 to 24 hours while intermittently stirring the mixture; a production step of adjusting the Brix of the mixture after the saccharification step to be within the range of 38 to 42 to produce sake lees having α-amylase activity and acidic carboxypeptidase activity; a filling step of filling the sake lees into a flexible packaging bag with an internal volume of 15 to 50 ml while maintaining the temperature of the sake lees at 50 to 60°C; a blanching step of bringing the packaging bag filled with the sake lees into contact with warm water or steam at 55 to 65°C for a predetermined time; and a cooling step of cooling the sake lees in the packaging bag below the freezing point after the blanching step.

[0018] According to the present invention, it is possible to obtain sake lees in a packaging bag with good taste without inactivating the digestive enzymes in the sake lees, while maintaining their activity and without the risk of contamination by miscellaneous bacteria.

[0019] Further, in the method for manufacturing sake lees in a packaging bag according to the present invention, it is desirable to adjust the water activity of the sake lees produced in the production step to be within the range of 0.90 to 0.92.

[0020] According to the present invention, by adjusting the water activity within the above range, it is possible to provide sake lees in a packaging bag with good taste without the risk of contamination by miscellaneous bacteria.

[0021] Further, in the cooling step, it is desirable that the cooling rate of cooling the sake lees in the packaging bag below the freezing point is -1.0°C / min or more.

[0022] According to the present invention, since the time during which the sake lees in the packaging bag are exposed to the optimum temperature range for the growth of miscellaneous bacteria (generally 10 to 45°C) can be shortened, the risk of growth of miscellaneous bacteria is reduced, and the safety of the sake lees can be improved.

Effects of the Invention

[0023] As described above, according to the present invention, it is possible to provide unpasteurized amazake in a packaging bag and a method for producing the same, which can maintain the activity of digestive enzymes in amazake without inactivating them and without the risk of contamination by miscellaneous bacteria.

Brief Description of the Drawings

[0024]

Figure 1

Figure 2

Figure 3

Figure 4

Embodiments for Carrying Out the Invention

[0025] Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the following description, the same reference numerals are used for the same components, and the description of overlapping components may be omitted.

[0026] [Configuration of Unpasteurized Amazake in a Packaging Bag] As shown in Fig. 1, the fresh sake 1 according to this embodiment is filled in a flexible packaging bag 2. The flexible packaging bag 2 is made of, for example, a resin film such as polyethylene, polyester, polyamide, or polyolefin copolymer, a laminated film formed by laminating a plurality of resin films by lamination processing, or a film material having a laminated structure of an aluminum film and a resin film. The thickness of the film is about 30 μm to 300 μm, and the packaging bag 2 itself has flexibility both at normal temperature and below freezing point. The content volume of this packaging bag 2, that is, the volume of the fresh sake 1 filled in the packaging bag 2 is 15 to 50 ml. The volume of the fresh sake 1 is preferably 20 to 40 ml, and more preferably 25 to 35 ml. When the volume of the fresh sake 1 is less than 15 ml, the amount consumed at one time is too small and the sense of intake is insufficient, and the efficacy of the fresh sake 1 cannot be fully enjoyed. On the other hand, when the volume of the fresh sake 1 exceeds 50 ml, in the blanching process involving heating in the manufacturing process described later, a temperature difference occurs between the inner side and the surface side of the fresh sake 1 in the packaging bag 2, and it is difficult to surely sterilize the miscellaneous bacteria in the fresh sake on the inner side, which tends to be at a lower temperature than the surface side, leading to a quality decline. Also, if we try to heat the inner side sufficiently, it will cause the manufacturing time to become longer.

[0027] It is desirable that the outer shape of the fresh sake 1 in the packaging bag 2 according to this embodiment is within the range of a length L of 8 to 15 cm, a width W of 2 to 4 cm, and a thickness T at the time of filling of 5 to 15 mm. If the outer dimensions are outside the above range, it will be difficult to fill the fresh sake 1 into the packaging bag 2 or difficult for the drinker to drink. In particular, when the thickness T exceeds 15 mm, it will cause a quality decline and a longer manufacturing time due to the temperature difference between the inner side and the surface side of the fresh sake 1 in the packaging bag 2 in the blanching process.

[0028] As shown in FIGS. 1(1) and (1), the packaging bag 2 has welding parts 3a and 3b when both ends in the length direction are heat-welded, and as shown in FIG. 1(3) of the same drawing, it has a welding part 3c formed in the length direction on one side (the lower side in the drawing). In addition, when filling the inner part with fresh sake 1 using a tubular resin film in the manufacturing process, the welding part 3c is not formed. The packaging bag 2 filled with fresh sake 1 is in a sealed state and substantially contains no air inside. By opening one end side of such a sealed packaging bag 2 and having the drinker hold the opening in the mouth and moving the fresh sake 1 inside toward the front from the other end side with a finger, it can be easily drunk. Also, by configuring the packaging bag 2 with an easily openable film, it can be easily opened at any location.

[0029] The fresh sake 1 according to this embodiment has a Brix within the range of 38 to 42. In this specification, Brix refers to the indication of a saccharimeter at a sample temperature of 20°C based on the JAS standard. The measurement of Brix can be performed using known methods and apparatuses. The adjustment of Brix can be performed, for example, by adjusting the amount of water added to the fresh sake in the manufacturing process described later. When the Brix of the fresh sake 1 is less than 38, the risk of miscellaneous bacteria growth increases or the sweetness weakens, making it unsuitable for use as food. Also, when the Brix of the fresh sake 1 exceeds 42, the viscosity of the fresh sake 1 becomes too high, and smooth filling into the flexible packaging bag 2 with a content volume of 15 to 50 ml becomes impossible. Therefore, if the Brix of the fresh sake 1 is 38 to 42, the risk of miscellaneous bacteria growth is low, it has an appropriate sweetness, and smooth filling into the bag 2 can be performed in the manufacturing process.

[0030] The nama amazake 1 according to this embodiment has α-amylase activity and acidic carboxypeptidase activity. α-Amylase is an enzyme that functions to decompose starch to produce sugar, and acidic carboxypeptidase is an enzyme that acts on proteins and peptides to produce amino acids. Therefore, having α-amylase activity means that α-amylase remains in the nama amazake 1 without being inactivated, and a reaction to decompose starch can occur. Having acidic carboxypeptidase activity means that acidic carboxypeptidase remains in the nama amazake 1 without being inactivated, and a reaction to decompose proteins and peptides can occur. The activities of α-amylase and acidic carboxypeptidase can be measured in accordance with the α-amylase activity measurement method and the acidic carboxypeptidase activity measurement method of the prescribed analysis method of the National Tax Agency. Specifically, it can be measured using a brewing analysis kit of Kikkoman Biochemifa Co., Ltd.

[0031] In the nama amazake 1 according to this embodiment, it is desirable that the α-amylase activity is in the range of 40 to 300 U / g, and the acidic carboxypeptidase activity is in the range of 300 to 1000 U / g. This is because if it is less than the lower limit value of each range, the degradation ability by each enzyme will decrease, and if it exceeds the upper limit value, the risk of contamination by miscellaneous bacteria will increase. The preferable range of α-amylase activity is 50 to 200 U / g, more preferably 60 to 150 U / g, and even more preferably 70 to 120 U / g. Also, the preferable range of acidic carboxypeptidase activity is 400 to 800 U / g, more preferably 500 to 700 U / g, and even more preferably 550 to 650 U / g.

[0032] The nama amazake 1 according to this embodiment contains, in addition to α-amylase and acidic carboxypeptidase, a number of digestive enzymes and metabolic enzymes derived from Aspergillus oryzae. Further, the nama amazake 1 is rich in a plurality of essential amino acids such as leucine, valine, lysine, phenylalanine, and isoleucine, a group of vitamins such as vitamin B1, vitamin B2, vitamin B6, and vitamin E, and furthermore, minerals such as potassium, sodium, magnesium, and calcium.

[0033] In addition, in the manufacturing process described later, particularly in the branching process, by controlling the temperature of the amazake so as not to reach the temperature range where these enzymes are inactivated, it becomes possible to obtain raw amazake 1 having α-amylase activity and acidic carboxypeptidase activity. Further, in the branching process, by bringing the packaging bag 2 filled with the raw amazake 1 into contact with warm water or steam in the temperature range where miscellaneous bacteria are killed for a predetermined time, it becomes possible to obtain raw amazake 1 that is not contaminated with miscellaneous bacteria.

[0034] As described above, since the raw amazake 1 according to the present embodiment has α-amylase activity and acidic carboxypeptidase activity, when a drinker ingests the raw amazake 1 in which each enzyme has activity, it promotes the decomposition (digestion) of proteins and starches in the body and can contribute to the improvement of metabolism and immunity.

[0035] The raw amazake 1 according to the present embodiment has a water activity in the range of 0.90 to 0.92. As described above, the water activity is a numerical value representing the ratio of free water available to microorganisms in food on a scale of 0 to 1. The lower the water activity, the less free water there is and the more difficult it is for microorganisms to grow. The higher the water activity, the more free water there is and the easier it is for microorganisms to grow. If the water activity of the raw amazake 1 is made too low, below 0.90, while the growth of miscellaneous bacteria can be suppressed, the deliciousness as a food decreases. On the other hand, if the water activity of the raw amazake 1 is made too high, above 0.92, the risk of growth of miscellaneous bacteria increases, or the yeast decomposes too much sugar and over-ferments, resulting in a poor taste. The raw amazake 1 according to the present embodiment is a raw amazake 1 with good taste while suppressing the growth of miscellaneous bacteria by setting the water activity to 0.90 to 0.92.

[0036] Water activity can be measured by known methods such as the equilibrium weight method, the equilibrium vapor pressure method, and the fugacity method, and the measurement of water activity is usually carried out at 25°C. Water activity decreases by reducing the water content, but also decreases by adding sugars or salts, so the water activity can be adjusted by adjusting the water content and adding sugars or salts. Also, since there is a negative correlation between water activity and Brix, if the relationship between the numerical values of water activity for each Brix in amazake 1 is grasped in advance, the water activity can be inferred by measuring the Brix during the manufacturing process.

[0037] It is desirable that the amazake 1 according to this embodiment be stored frozen in the packaging bag 2. As described above, the amazake 1 contains enzymes such as α-amylase and acidic carboxypeptidase in an active state, but the enzymatic reactions of these enzymes decrease as the temperature decreases. Therefore, by storing the packaged amazake 1 frozen, quality changes due to enzymatic reactions can be suppressed, and the quality can be maintained over a long period. In addition, it is possible to provide the drinker with amazake having a cool feeling and a new texture. The temperature for frozen storage is preferably -5°C or lower, more preferably -10°C or lower, and even more preferably -15°C or lower.

[0038] [Method for producing packaged amazake] Next, a method for producing the amazake 1 in the packaging bag 2 according to the embodiment of the present invention will be described. FIG. 2 is an explanatory diagram of the method for producing the amazake 1. As shown in FIG. 2, the production method of this embodiment includes a koji-making step S1, a saccharification step S2, a production step S3, a filling step S4, a branching step S5, and a cooling step S6.

[0039] [Koji-making step] The koji-making step S1 is a step of inoculating steamed rice with koji mold to produce rice koji. In this step, first, the steamed rice obtained by steaming white rice is cooled to around 40°C, and then the koji mold as the seed koji is evenly scattered and the steamed rice and the koji mold are uniformly mixed. The inoculation amount of the seed koji is preferably about 4 g to 8 g per 1 kg of white rice. Next, the steamed rice inoculated with the koji mold is gently wrapped with a clean cloth and incubated in the dark at a temperature of 30 to 45°C. During this process, the lumps of the steamed rice are broken up and loosened at intervals, and the rice koji, which is the raw material for sweet sake, can be produced by culturing for about 20 to 40 hours from the start of incubation. In this embodiment, an example of the manufacturing method of raw sweet sake 1 contained in a packaging bag 2 equipped with the koji-making step S1 is shown. However, in the present invention, the koji-making step S1 is not an essential step, and the koji-making step S1 can be omitted by using commercially available rice koji.

[0040] [Saccharification step] The saccharification step S2 according to this embodiment includes a mixing step S21 of mixing rice koji and water to form a mixed solution, a temperature adjustment step S22 of adjusting the temperature of the mixed solution to 50 to 60°C, and a maintenance step S23 of promoting the saccharification of the mixed solution by maintaining it for 15 to 24 hours while intermittently stirring the mixed solution. As the rice koji used in the mixing step S21, the rice koji produced in the koji-making step S1 or commercially available rice koji can be used. In addition, although a predetermined amount of steamed rice not inoculated with koji mold can be added when forming the mixed solution, from the viewpoint of efficiently producing raw sweet sake with a Brix of 38 to 42, it is desirable to form the mixed solution only with rice koji and water without adding steamed rice.

[0041] The mixing ratio of rice koji and water used in the saccharification step S2 is approximately 1.0:0.7 to 1.0:2.0 by weight ratio. Then, the temperature of the mixed solution is adjusted by heating or the like so that the temperature of the mixed solution quickly reaches 50 to 60°C (temperature adjustment step S22), and the state where the mixed solution is in this temperature range is maintained for a predetermined time (maintenance step S23), whereby saccharification by the enzyme of the koji mold proceeds. In the maintenance step S23, it is desirable to intermittently stir the mixed solution at regular intervals. By stirring, the saccharification of the mixed solution can be promoted uniformly. Also, at the initial stage of the maintenance step S23, additional rice koji may be added.

[0042] In this embodiment, the temperature for maintaining the mixed solution in the maintenance step S23 is 50 to 60 °C. This temperature range (saccharification temperature) is higher than the active temperature of general enzymes and is a temperature range in which it is difficult for miscellaneous bacteria such as yeast and lactic acid bacteria derived from the environment that cause sake contamination, and Staphylococcus aureus and Escherichia coli derived from humans to grow and proliferate. On the other hand, α-amylase and acidic carboxypeptidase, which are koji-derived degrading enzymes, retain their activity without being inactivated even in this temperature range. Also, the time (saccharification time) for maintaining the mixed solution at 50 to 60 °C in the maintenance step S23 is desirably 15 to 24 hours. If the saccharification time is less than 15 hours, saccharification is insufficient and it becomes impossible to obtain raw sake 1 with a good taste. On the other hand, if the saccharification time exceeds 24 hours, saccharification progresses excessively, and the flavor, color, and texture of raw sake 1 deteriorate.

[0043] [Production step] The production step S3 according to this embodiment is a step of adjusting the Brix of the mixed solution that has passed through the saccharification step S2 to be within the range of 38 to 42 and producing raw sake 1 having α-amylase activity and acidic carboxypeptidase activity. As described above, in the saccharification step S2, miscellaneous bacteria are inactivated by maintaining the mixed solution at 50 to 60 °C for a predetermined time, but α-amylase and acidic carboxypeptidase retain their activity. However, since the Brix of the mixed solution that has passed through the saccharification step S2 may not necessarily be within the desired range, this production step S3 includes a step of adjusting the Brix to be within the range of 38 to 42.

[0044] The Brix measurement is performed using known methods and apparatuses. By repeating trial and error regarding the mixing ratio of koji rice and water, saccharification temperature, or saccharification time in the saccharification step S2 to grasp appropriate values, sake can be produced with a Brix within the range of 38 to 42 with a certain degree of probability. However, due to the influence of manufacturing conditions, external environment, etc., the Brix may not necessarily fall within the range of 38 to 42, so the Brix is measured for each production lot. If the Brix of the mixed liquid after the saccharification step S2 exceeds 42, water can be added to the mixed liquid to adjust it to 42 or less. Conversely, if the Brix is less than 38, since there is no means to increase the Brix of the mixed liquid in a short time, it is discarded as a defective product. Therefore, from the perspective of reducing waste, it is desirable to adopt a method of preparing a mixed liquid (semi-finished product of sake) with a Brix of 42 or more in advance in the saccharification step S2 and diluting it with water to adjust it to the desired Brix. And through the production step S3 as described above, sake with α-amylase activity and acidic carboxypeptidase activity and a Brix of 38 to 42 can be produced.

[0045] [Filling Step] The filling step S4 according to this embodiment is a step of filling sake 1 into a flexible packaging bag 2 with an internal volume of 15 to 50 ml while maintaining the temperature of the sake obtained in the production step S3 at 50 to 60°C. α-Amylase and acidic carboxypeptidase, which are decomposition enzymes derived from koji, retain their oxygen activity without being deactivated even in the temperature range of 50 to 60°C. However, immediately after the saccharification step S3, when the temperature of the sake 1 is lowered below the saccharification temperature, contamination by miscellaneous bacteria begins. Therefore, by filling the sake 1 into the packaging bag 2 while maintaining the saccharification temperature of 50 to 60°C, it is possible to fill the packaging bag 2 with sake 1 with a low risk of contamination by miscellaneous bacteria while maintaining the activity of α-amylase and acidic carboxypeptidase.

[0047] The packaging bag 2 used in this filling step is a flexible packaging bag 2 such as a resin film or a laminate film made of polyethylene as described above, and is a long packaging bag 2 with an internal volume of 15 to 50 ml. (See Figure 1)

[0048] As a method of filling the fresh sake 1 obtained in the production process S3 into the packaging bag 2, the filling nozzle of the filling device is inserted into the packaging bag 2 with one end open, the fresh sake 1 is injected from the tip of the filling nozzle, and when the injection of a predetermined amount is completed, the filling nozzle is removed from the packaging bag 2, and the opening is heat-sealed so that air does not enter the packaging bag 2, thereby completing the filling process S4. Here, when the Brix of the fresh sake 1 exceeds 42, the viscosity of the fresh sake 1 becomes too high, making it impossible to smoothly fill the packaging bag 2, or it becomes difficult for the air in the packaging bag 2 to escape. On the other hand, in the present invention, since the upper limit of the Brix of the fresh sake 1 is suppressed to 42, the fresh sake 1 can be easily filled into the packaging bag 2.

[0049] [Branching process] The branching process S5 according to this embodiment is a process of bringing the packaging bag 2 filled with the fresh sake 1 into contact with warm water or steam at 55 to 65°C for a predetermined time. Immediately after the completion of the previous filling process S4 and before shifting to the branching process S5, the temperature of the fresh sake 1 in the packaging bag 2 may temporarily drop below 50°C. By passing through this branching process S5, it is possible to maintain the activities of α-amylase and acidic carboxypeptidase in the fresh sake 1 while suppressing the growth of miscellaneous bacteria and preventing deterioration and discoloration. Also, by branching before the subsequent cooling process S6, it is possible to eliminate the uneven distribution of the density of the fresh sake 1 in the packaging bag 2, and by quickly freezing in the cooling process S6, it is possible to stably produce homogeneous fresh sake 1 in the packaging bag 2.

[0050] The temperature during branching (branching temperature) is preferably about the same as the above-mentioned saccharification temperature or slightly higher than the saccharification temperature, specifically preferably 55 to 65°C. The time for branching (branching time) is preferably 10 to 60 minutes, more preferably 20 to 50 minutes, and most preferably 30 to 45 minutes. If the branching time is too short, it may be insufficient to reliably suppress the growth of miscellaneous bacteria or eliminate the uneven distribution of the density of the fresh sake 1. Also, if the branching time is too long, the production time will be prolonged and the flavor of the sake will also deteriorate.

[0051] The raw sake 1 of the present invention is the raw sake 1 filled in a flexible packaging bag 2 with a content volume of 15 to 50 ml. Since the content volume per packaging bag is limited, the distance from the surface of the packaging bag 2 to the farthest part of the raw sake 1 is relatively short at any location. Therefore, when the blanching step S5 is performed, it is difficult for a temperature difference to occur between the surface side and the inner side (the farthest part) of the raw sake 1 in the packaging bag 2. Thus, it is possible to surely sterilize the miscellaneous bacteria in the raw sake on the inner side, and quality degradation is not caused. In the blanching step S5, when the raw sake 1 in a plurality of packaging bags 2 is simultaneously brought into contact with warm water or steam at 55 to 65°C, in order to sufficiently ensure the contact area between each packaging bag 2 and the warm water or the like, performing the blanching step S5 in a state where the packaging bags 2 are individually stored in a storage case so that the packaging bags 2 do not overlap contributes to the stabilization of quality.

[0052] [Cooling step] The cooling step S6 according to this embodiment is a cooling step of cooling the raw sake 1 in the packaging bag 2 that has undergone the blanching step S5 to below the freezing point. By cooling the raw sake 1 to below the freezing point, the enzyme activities of α-amylase and acidic carboxypeptidase in the raw sake 1 are temporarily stopped, and the saccharification reaction does not occur.

[0053] Since the raw sake 1 of the present invention is the raw sake 1 filled in a packaging bag 2 with a content volume of 15 to 50 ml, it is difficult for a temperature difference to occur between the surface side and the inner side of the raw sake 1 in the packaging bag 2 in the cooling step S6. Therefore, the raw sake 1 in the packaging bag 2 can be cooled to below the freezing point in a short time. The cooling temperature is preferably -5°C or lower, more preferably -10°C or lower, and even more preferably -15°C or lower. Since the raw sake 1 of the present invention has a Brix of 38 to 42, it does not completely solidify at about -5°C like water. Therefore, in the cooling step S6, for example, after performing an appearance inspection and a quality inspection on the raw sake 1 in the packaging bag 2 cooled to -5°C, the raw sake 1 in the packaging bag 2 that has passed the inspection is bagged in predetermined quantities, and then frozen and stored at a lower temperature (for example, -15°C) in the bagged state, thereby completing a marketable product. It is desirable to store the product in which the raw sake 1 in the packaging bag 2 is bagged in predetermined quantities under frozen conditions during transportation and in-store sales.

[0054] It is desirable that the cooling rate be -1.0 °C / min or more when cooling the sake lees 1 in the packaging bag 2 that has undergone the above-described branching step S5 to below the freezing point in the cooling step S6. By cooling the sake lees 1 at such a cooling rate, the time during which the sake lees 1 in the packaging bag 2 is exposed to the optimum temperature range for the growth of miscellaneous bacteria can be shortened. Therefore, the risk of the growth of miscellaneous bacteria can be reduced, and the safety of the sake lees 1 can be improved.

[0055] When drinking the sake lees 1 in the frozen packaging bag 2, the drinker can perceive various textures depending on the length of time the sake lees 1 is exposed to room temperature. Moreover, this sake lees 1 exhibits a good taste without any unpleasant odor or discoloration. In addition, the sake lees 1 taken into the drinker's body can be expected to promote intestinal activity by the action of α-amylase, acidic carboxypeptidase, and the like.

[0056] As described above, the present invention has been described based on the embodiments. However, the present invention is not limited to the above-described embodiments, and appropriate modifications can be made without departing from the spirit of the present invention. For example, as shown in FIG. 3, a welded portion 3d can be formed so that the width of one end side of the packaging bag 2 becomes narrow to provide a narrow-diameter opening 2a, and a packaging bag 2 with a cut 4 provided in the vicinity thereof can be used. By narrowing the opening, it becomes easier to open, and in addition, the contents (sake lees) are less likely to spill after opening. Further, as shown in FIG. 4, a packaging bag 2 with a narrow opening 2a shifted to one side may be used.

Example

[0057] Examples of the present invention will be described below.

[0058] [Production of rice koji] Rice with a milling ratio of 70% was steamed to produce steamed rice, and this steamed rice was inoculated with koji mold to produce 220 kg of rice koji. As the rice, processed rice produced in Nagano Prefecture was used, and as the koji mold, "Sake-Special IV-2" (Akita Konno Shoten Co., Ltd.) was used.

[0059] [Production of sake lees] It was mixed at a ratio of 1.5 parts of water to 1 part of koji rice by weight, and the temperature of the mixture was promptly adjusted to within the range of 50 to 60 °C and maintained for 4 hours. Thereafter, additional koji rice was added at a weight ratio, and after mixing, it was maintained at 50 to 60 °C for 15 hours. During that time, stirring was carried out 14 times at a rate of once per hour. (Saccharification process)

[0060] When the Brix was measured immediately after the 14th stirring, it was confirmed to be 41 within the range of 38 to 42, so sake lees were produced without adding water or the like. (Production process)

[0061] The produced sake lees were promptly filled into a flexible packaging bag by a filling device. As the packaging bag, a polyethylene film with a length of 10 cm, a width of 3 cm, and an internal volume of 30 ml was used. 3000 stick-shaped sake lees filled in the film were produced. (Filling process)

[0062] The sake lees filled in the film were immersed in warm water at 60 °C for 30 minutes. At that time, in order to increase the area of the sake lees in the film that comes into contact with the warm water, it was placed in a mesh-like individual storage case and immersed, and left standing for 30 minutes. (Branching process)

[0063] The sake lees in the packaging bag were lifted out of the warm water and promptly put into a refrigerator and cooled to -5 °C. After visually inspecting all the sake lees in the packaging bag cooled to -5 °C, 30 qualified products were packed in each bag, and 100 products were completed, and these were stored in a freezer at -25 °C.

[0064] [Comparative experiment] Next, the differences in the characteristics of the sake lees produced by the production method according to the present invention and the production method according to the comparative example will be described.

[0065] First, a packaged fresh amazake (Example) was prepared using the manufacturing method according to the present invention. Next, a packaged amazake (Comparative Example A) was prepared using the same manufacturing method as Example A except that the blanching step S5 was omitted. Furthermore, instead of the blanching step S5 in the manufacturing method according to the present invention, a heat sterilization step was performed by immersing the amazake in hot water at 85°C for 30 minutes. A packaged amazake (Comparative Example B) was prepared using the same manufacturing method as Example A except that the blanching step S5 was omitted. Then, the enzyme activity of α-amylase and acid carboxypeptidase was measured for each of the Example, Comparative Example A, and Comparative Example B. The measurements were outsourced to the Nagano Prefectural General Industrial Technology Center, and the activities of α-amylase and acid carboxypeptidase were measured using a brewing analysis kit manufactured by Kikkoman Biochemifa Corporation, the coliform bacteria were measured by the desoxycholate medium method, and the general viable cell count was measured by the standard plate culture method. The measurement results are shown in Table 1.

[0066] [Table 1]

[0067] As shown in Table 1, it is found that both the amazake of the Example and Comparative Example A have α-amylase activity and acid carboxypeptidase activity. In contrast, it is found that the amazake of Comparative Example B, which was subjected to heat sterilization, has inactivated α-amylase, acid carboxypeptidase, and general viable bacteria. In addition, the amazake of Comparative Example A has higher α-amylase and acid carboxypeptidase values ​​than the Examples, but because it was produced without the blanching step S5, it tested positive for coliform bacteria, and its safety as a food product is not guaranteed.

[0068] [Industrial Applicability]

[0069] To provide a packaged fresh amazake that has good taste without deactivating digestive enzymes, retains their activity, has no risk of contamination with various bacteria, and has no unpleasant odor or discoloration, and a method for producing the same. [Explanation of symbols] 1. Nama amazake 2. Packaging bag 3a, 3b, 3c, 3d. Welding part 4. Opening S1. Koji-making process S2. Saccharification process S21. Mixing process S22. Temperature adjustment process S23. Maintenance process S3. Production process S4. Filling process S5. Branching process S6. Cooling process

Claims

1. A sake lees sake filled in a flexible packaging bag with a content volume of 15 to 50 ml, having a Brix of 38 to 42, and having α-amylase activity and acidic carboxypeptidase activity.

2. The sake lees sake filled in a packaging bag according to Claim 1, characterized in that the water activity is 0.90 to 0.

92.

3. The sake lees sake filled in a packaging bag according to Claim 1 or 2, characterized in that the α-amylase activity is in the range of 40 to 300 U / g and the acidic carboxypeptidase activity is in the range of 300 to 1000 U / g.

4. The sake lees sake filled in a packaging bag according to Claim 1 or 2, which is stored frozen in the filled state in the packaging bag.

5. A saccharification step of mixing rice koji and water to form a mixed solution, adjusting the temperature of the mixed solution to 50 to 70 °C, and maintaining the mixed solution for 7 to 30 hours while intermittently stirring to promote saccharification of the mixed solution; A production step of adjusting the Brix of the mixed solution after the saccharification step to be in the range of 38 to 42 to produce a sake lees sake having α-amylase activity and acidic carboxypeptidase activity; A filling step of filling the sake lees sake into a flexible packaging bag with a content volume of 15 to 50 ml while maintaining the temperature of the sake lees sake at 50 to 70 °C; A blanching step of bringing the packaging bag filled with the sake lees sake into contact with warm water or steam at 50 to 70 °C for a predetermined time; A cooling step of cooling the sake lees sake filled in the packaging bag after the blanching step below the freezing point And a method for producing sake lees sake filled in a packaging bag.

6. The method for producing sake lees sake filled in a packaging bag according to Claim 5, characterized in that the water activity of the sake lees sake produced in the production step is 0.90 to 0.

92.

7. The method for producing sake lees sake in a packaging bag according to claim 5 or 6, wherein in the cooling step, the cooling rate for cooling the sake lees sake in the packaging bag that has undergone the branching step to below the freezing point is -1.0 °C / min or more.

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