PREPARED AMAZAKE, FREEZE-DRIED FOOD, FREEZE-DRIED FOOD POWDER, AND PRODUCTION METHOD OF THE SAME

• Main Authors: SUZUKI KAZUNOBU, NABETA HIROMITSU, HANADA MAYUKO
• Format: Patent
• Language: English; Japanese
• Published: 31.01.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide prepared amazake which is less likely to undergo heat deterioration and deterioration over time and has a rich flavor even when served for drinking as amazake and which, when used as a processing raw material for a freeze-dried food, can prevent generation of collapse in production and quality deterioration of a processed product.SOLUTION: Prepared amazake includes at least any two of kinds of amazake of yellow koji amazake, black koji amazake, and white koji amazake which are fermentation products of mixtures, respectively, consisting only of aspergillus which is any one selected from yellow Aspergillus, black Aspergillus, and white Aspergillus, respectively, rice, and water. The prepared amazake has a water activity of 0.98 or less, a dextrose equivalent of 72.5 to 74.1%, and a pH of 3.5 to 5.4.SELECTED DRAWING: None 【課題】加熱劣化や経時劣化しにくく甘酒として飲用に供しても風味豊かであり、しかも、凍結乾燥食品用の加工原料として使用すれば製造時のコラプスの発生や加工品の品質劣化を抑制可能な調製甘酒を提供する。【解決手段】黄麹菌、黒麹菌、白麹菌から選ばれるいずれか一種の麹菌と米と水のみからなる混合物の発酵産物である黄麹甘酒、黒麹甘酒、白麹甘酒のうち、少なくともいずれか２つの甘酒からなる調製甘酒であって、水分活性が0.98以下、デキストロース当量が72.5～74.1％、pHが3.5～5.4であることとした。【選択図】なし