Miki and the method of manufacturing Miki

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

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[0001] The present invention relates to a miki having an excellent texture, being difficult to separate solid and liquid during storage, and being able to be thawed from a frozen state in a short time.

Background Art

[0002] Miki is a traditional fermented beverage produced in Amami Oshima, Kagoshima Prefecture. It is mainly made from rice, sweet potatoes, and sugar. The rice is saccharified by enzymes derived from sweet potatoes, and lactic acid fermentation by lactic acid bacteria proceeds, resulting in a sweet and sour taste. It has attracted attention as a healthy beverage with high nutritional value and the expected probiotic effect by lactic acid bacteria (Non-Patent Document 1). In addition, since such miki contains live lactic acid bacteria, there is a risk that lactic acid fermentation will proceed during storage, so it may be stored frozen.

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Since miki is made from rice and raw sweet potatoes, fiber derived from the raw materials can be felt in the mouth when drinking, and it is not always satisfactory in terms of ease of drinking.

Means for Solving the Problems

[0005] The inventors conducted extensive research to solve the above problems and produce a miki that has an excellent texture, does not easily separate solid and liquid during storage, and can be thawed quickly from a frozen state. As a result, they discovered that by grinding the raw materials, rice and sweet potatoes, before or after fermentation to create fine particles below a certain particle size, they could produce a miki that is easy to drink. This not only solved the above problems, but also resulted in a miki with excellent flavor, less separation of solid and liquid during long-term storage, and reduced thawing time, among other diverse benefits, thus completing the present invention. [Effects of the Invention]

[0006] The present invention makes it possible to produce a type of fermented rice paste (miki) that has excellent texture and flavor, and is less prone to solid-liquid separation during storage. Furthermore, the miki produced by this invention has the advantage of being able to be thawed quickly from a frozen state. [Brief explanation of the drawing]

[0007] [Figure 1] Figure 1 shows the results of measuring the particle size distribution of the present invention and a control product using the Microtrac particle size distribution analyzer MT3300 (LOW-WET). [Figure 2] Figure 2 shows the results of sensory evaluation of the control product and the product of the present invention in the brewing process. [Figure 3] Figure 3 shows the results of the solid-liquid separation evaluation. The bottle on the right in the figure represents the control product, and the bottle on the left represents the product of the present invention. [Modes for carrying out the invention]

[0008] The present invention relates to a type of mash characterized in that 80% or more of the particles have a diameter of 700 μm or less on a volume basis, and to a method for producing the same.

[0009] In the present invention, "Miki" refers to a fermented food product obtained by mixing rice and a saccharifying raw material, which has been heated to a porridge-like consistency, with the saccharifying raw material, and then fermenting the mixture at a temperature of 15-40°C for 1-3 days. Sweet potatoes and malt can be used as the saccharifying raw material, with sweet potatoes being particularly preferred. In addition, one or more types of sugar selected from granulated sugar, refined white sugar, light brown sugar, coarse sugar, brown sugar, etc., may also be used as raw materials.

[0010] The rice used as the raw material can be either non-glutinous rice or glutinous rice, but non-glutinous rice is more preferable. Alternatively, white rice can be used as is without being crushed, or crushed rice, or powdered rice flour such as glutinous rice flour or non-glutinous rice flour, may be used.

[0011] In the production of miki, the proportions of each ingredient and water can be adjusted as needed. For example, when heating rice, rice can be added to water, heated thoroughly until soft, and then cooled to room temperature before use. When using sweet potatoes and sugar as ingredients in addition to rice, sugar and sweet potatoes are added in a ratio of 0-800g and 50-200g of grated raw sweet potatoes per 1kg of porridge-like rice obtained by the above method, and then fermented at 15-40°C for 1-3 days. If necessary, at the start of fermentation, starters may be added, such as Lacticaseibacillus paracasei, Lacticaseibacillus casei, Lactobacillus gasseri, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus delbrueckii subsp.Lactobacillus bacteria such as Lactobacillus delbrueckii, Lactobacillus johnsonii, Lydilactobacillus 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, as well as 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 mash of the present invention is characterized in that 80% or more of the particles have a diameter of 700 μm or less, based on volume. The method for obtaining such mash is not limited, but it can be obtained, for example, by grinding the mash using various devices. The grinding step of the mash may be performed at any time: at the start of fermentation, during fermentation, or after the end of fermentation.

[0013] The grinding apparatus is not particularly limited as long as it can grind the mixer, but preferably a ball mill, bead mill, vibratory mill, pin mill, atomizer, colloid mill, mascolloider, etc. can be used, and among these, the use of a mascolloider is preferred.

[0014] In particle size distribution, the statement that 80% or more of the particles have a diameter of 700 μm or less on a volume basis means that, when the particle size distribution is measured using laser diffraction / scattering methods (for example, the Microtrac particle size distribution analyzer MT3300 (LOW-WET)), the particle size value at which the cumulative volume percentage reaches 80% is 700 μm or less, when measurements are taken from the smallest particle size.

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

[0016] In addition, it is even more preferable that the mixer of the present invention has a volume-average diameter of 450 μm or less when particle size measurement is performed. The volume-average diameter refers to the value obtained when measured using 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 create a flavor profile that meets the desired taste. It can also be used as an ingredient in other foods and beverages. Furthermore, to enhance 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 in any way by these examples.

[0019] (Example 1) (Example 1-1) Production of Miki and Mascolloider Treatment 500 g of rice was put into 1.4 L of water, heated until it softened, and then sufficiently cooled to room temperature. 100 g of sugar and 100 g of raw sweet potatoes grated using a mixer or a grater were added thereto, mixed well, and left standing at room temperature for one day to obtain a mixture. The said mixture was milled using a mascoloider (KZA10-15JIVT, manufactured by Masuko Sangyo Co., Ltd.). The control was crushed using a household mixer.

[0020] (Example 1-2) Physical properties and sensory evaluation of the mixture 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 distributions 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, whereas the volume average diameter of the control was 686 μm.

[0023] The mixture of the product of the present invention before milling was subjected to sensory evaluation. The evaluation was conducted by six well-trained in-house panelists, and was carried out after sufficient sharing among the panelists in advance regarding the method of scoring. In the five evaluation items of sweetness, sourness, umami, bitterness, and smoothness of the tongue feeling when put in the mouth, the product of the present invention was scored (1 point: weak or not smooth ~ 5 point: strong or smooth) with the control as 3 points, and the average value was calculated. The results are shown in Figure 2.

[0024] As shown in Figure 2, the product of the present invention obtained excellent evaluation results in terms of smoothness of the tongue feeling compared to the control. Also, in terms of taste, an evaluation result that the sweetness was superior to the control was obtained. That is, the mixture of the invention of the present application had a taste superior to the control in that the tongue feeling was smooth and the sweetness was strongly felt.

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

[0026] (Example 3) Evaluation of ease of thawing The unground mixture prepared in Example 1 and the mixture of the present invention were each placed in 100 mL PET bottles and frozen in a -20°C freezer. The frozen mixtures were placed in a 30°C incubator 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 still partially frozen. Therefore, it was confirmed that the mixture of the present invention can be thawed in a short time.

Claims

1. A type of mixer characterized in that 80% or more of the particles, by volume, have a diameter of 700 μm or less.

2. The mixer according to claim 1, wherein the volume average diameter is 450 μm or less.

3. A method for producing miki according to claim 1, characterized in that miki is ground using a mascolloider, and the miki is obtained by using rice and a saccharifying raw material as at least raw materials, mixing the rice and saccharifying raw material heated to a porridge-like state, and then fermenting the mixture for 1 to 3 days under conditions of 15 to 40°C.

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