Benefits of koji mold
Amazake, which is also called "drip drip" or "drinking beauty essence", has the effects of relieving fatigue and improving skin tone. In addition to vitamins and amino acids, amazake made from koji100It is a very nutritious food that contains more than one type of enzyme. Koji is a fungus called koji mold that is sprinkled on steamed rice, wheat, soybeans, etc. and propagated. Rice koji is made by breeding koji mold on rice, and is a raw material for raw amazake. When koji mold grows100It produces more than one type of enzyme. Among them, "amylase" and "proatese"2The two enzymes are important: amylase breaks down rice starch into glucose and oligosaccharides, and proatese breaks down rice protein into amino acids.
Then, these sugars and amino acids increase as a nutrient source, and this becomes a beneficial nutrient for the human body. Furthermore, koji mold produces new vitamins. Koji mold is the most prone to breeding30In a room (Muro) where the temperature is kept at ℃ and constant humidity, breeding work is carried out, in which the enzymes and vitamins are gradually released while the hyphae are spread out by koji mold. The koji is completed when the enzyme is exhausted and the enzyme is fully produced. For making koji3~4It takes days, freshly made koji is dried, and dried koji is dried koji. Since the types of koji mold, the types of rice, and the environment in which they are propagated differ depending on the koji-ya, the taste and aroma are different.
Aspergillus oryzae is a useful microorganism that exists only in the Orient. This microorganism, which is uniquely found in the world due to the unique climate of Japan, has a strong property of decomposing starch into glucose and proteins into amino acids, and it is effective in fat. It has been called the king of oriental microorganisms because it decomposes and absorbs.
Although it does not eat malt itself, it has been used for fermentation production of sake, miso, soy sauce, bonito flakes, etc. since ancient times, and it is an indispensable part of the Japanese diet.
For koji, there are amylase that digests starch and decomposes it into sugar, protease that decomposes protein into amino acids, and lipase that decomposes fat.3Rich in large digestive enzymes.
Enzymes play a very important role in decomposing, transporting, synthesizing, and excreting nutrients in the body. Even if necessary nutrients such as vitamins, minerals, and proteins are properly supplemented, this nutrient is decomposed. And if there is a lack of enzymes to replace the necessary energy, metabolic functions do not work well, leading to lifestyle-related diseases such as high blood pressure, high fat and diabetes.
Originally, an enzyme is a kind of protein made in the body, but it is thought that this enzyme is overwhelmingly deficient in modern people's unbalanced diet.
Moreover, enzymes are easily broken by heat, and it becomes difficult for them to be made in the body with age, so it is important to efficiently supplement them with supplementary foods.
What is raw amazake
Most amazake on the market is heat sterilized (fired) to prevent the change in taste. As a result, the heat denatures vitamins, kills microorganisms, and unfortunately the enzymes also cease to work.
Therefore, I recommend the "raw" amazake that you do not put in the fire. With this "unsweetened sake," you can fully consume active enzymes and fresh vitamins. Of course, you can also enjoy the fresh flavor that can only be tasted "raw." Then, how to make raw amazake that anyone can easily do I will introduce you.
The ingredients needed to make Amazake2It's simple. Only these two are koji and hot water. Although porridge may be added, amazake fermented only with koji has an increased sweetness and can be made in a shorter time. Since porridge is added to increase the bulk of amazake, it is possible to make more concentrated amazake by not adding porridge.
For koji, rice koji is made by steaming rice with koji mold. Of dried koji and raw koji2There are various types, but dried koji is easy to obtain. Dry koji is made by drying raw koji to remove water. Most of the dried koji found in supermarkets. It can be stored at room temperature, but refrigerating it is safer to maintain quality. It is good to use up about XNUMX months. On the other hand, fresh malt does not last long because it is freshly made. If there are koji-ya and miso-ya nearby, you can easily get raw koji. In addition, some raw koji can be purchased online. Refrigerate for storage period1As a guide, it is recommended to freeze for half a year for a week.
When using dried koji
Before using the koji, loosen it thoroughly with clean hands and let it warm to room temperature so that it does not get fooled. The amount of content to mix is koji: hot water =1:2Please The temperature of hot water is63~65Set to ℃. Mixing with koji lowers the temperature a little and the enzyme works actively60It will be around ℃.
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When using raw koji
If raw koji is frozen, thaw it naturally. Loosen it so that it doesn't get fooled, and bring it to room temperature. The proportion of the amount mixed is koji: hot water =1:1Please The temperature of hot water is the same as dry koji63~65Set to ℃. When mixed with koji60°CI'm going to be back and forth.
It may seem a little troublesome to set the temperature very finely, but this temperature setting is the most important point when making sake.60°CIt doesn't become sweet even if the temperature is higher or lower than before and after, so it doesn't become delicious amazake. The temperature at which the enzyme secreted by Aspergillus oryzae is most activated is60°CBecause before and after. The enzyme breaks down the starch contained in rice malt into glucose, oligosaccharides, etc., which makes it sweeter. For example,50°CThen the enzyme is not activated so much that it does not become sweet. Meanwhile XNUMX °CIf the temperature is higher than the optimum temperature, the enzyme will not work without sweetness.
Since it is difficult to maintain a constant temperature for a long time by using a thermometer, it is good to ferment koji and hot water using a container that can keep the temperature, such as an electric rice cooker, a warm cooker, and a warm water bottle. Will
How to make with an electric rice cooker
Put the koji in the inner pot63~65Pour hot water at ℃60Use a thermometer to confirm that the temperature is around ℃. Leave the rice cooker lid open and cover it with a cloth. In heat retention mode as it is4I will give you time. Sometimes with a thermometer60Check whether it is around ℃. If the temperature drops in the middle, close the lid of the electric rice cooker to keep it warm, or raise the temperature a little in the rice cooker mode and then switch to the warmer cooker mode again. Suitable temperature4Any container can be used as long as it is a highly heat-retaining item that can be kept for a long time. If there is no heating function, such as a warm water bottle or warm cooker, if the temperature drops,60Please heat the amazake and adjust the temperature while being careful to keep the temperature around ℃.4After a while, the raw sweet sake with a rich and rich sweetness is completed. If you feel that the sweetness is not enough, adjust it by extending the heat retention time. The finish will change depending on the koji habit used, so it's a good idea to make fine adjustments to your taste while tasting.
Preservation method
The finished amazake will undergo fermentation at room temperature and the taste will change. If the freshly made product is not to be used immediately, cool it and store it in a refrigerator in a enamel, glass or plastic container. About in the refrigerator1Please keep it for a week. Fermentation proceeds slowly even when stored in a refrigerator, and gas is emitted, which can cause an explosion in rare cases. Loosen the lid of the storage container a little or a day1Make sure to open the lid once. Alternatively, put it in a storage bag such as a zip lock, arrange it into a flat shape and store it frozen. When storing frozen3Please keep it for about a month. When frozen, it loses its sweetness more than when freshly made due to the release of water during thawing. In any case, try to use up as soon as possible.
Even if it is stored refrigerated, the raw sweet sake may become sour over time. It is thought that this is because lactic acid bacteria etc. that feed on glucose enter and proliferate. However, the cause of sourness is not due to lactic acid bacteria, but various bacteria and spoilage bacteria that feed glucose can be mixed in to produce acid. Therefore, if you feel sour, it is best not to drink. Do not mix unsweetened sake with a dirty spoon or finger to prevent the inclusion of germs and spoilage bacteria. Of course it is also important to keep the refrigerator and freezer clean.
How to enjoy raw amazake
Raw amazake drink
Freshly made raw amazake is the best way to enjoy the freshest taste. If you get tired of drinking it as it is, depending on the arrangement, it can be made even more delicious and easy for those who are not good at it. Warming up on cold days and adding a little water and ice to cold amazake on hot summer days to make it cool is also a delicious nutritional supplement that also helps prevent summer heat. There are many variations such as breaking with daily drinks such as milk, black tea and coffee, or adding flavor with cinnamon or kinako.
However, when warming and drinking60If you do not keep it below ℃, you will not be able to take full advantage of the raw sweet sake. Adding boiling water is the same as boiling, so be careful when dipping it in a warm drink.
On the other hand, cooling does not affect the activity of enzymes, so the amount of ice or freezing does not affect the efficacy of raw amazake. If you add seasonal fruit to raw amazake and mix it in a blender, you will get a deeper flavor that is different from the usual smoothies. If you don't like the loose texture, add carbonated water, lemon, or fruit vinegar to make your refreshing refreshing squash and vinegared rink. Simply squeezing and adding citrus fruits such as lemon and yuzu will make it refreshing and very easy to drink.
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Raw Amazake Sweets
Not only can you drink raw amazake, you can also arrange it into various dishes. It has a thick texture and a grainy texture of koji, but if you are uncomfortable drinking it, adding it to sweets or cooking may make it easier to incorporate. Feel free to use it instead of sugar or honey. You can put it on the granola instead of yogurt or milk, or with yogurt or milk.
However, if you heat raw amazake at a high temperature, it will be the same as if you had fired it, so the enzyme will not work, the microorganisms will be killed, and the vitamins will be destroyed. However, the taste is not impaired, and the nutrients contained in raw amazake are not lost. Amazake, which has a strong image as a winter tradition to warm it up, was popular in the Edo period as a nutritional supplement to survive the hot summer when it was chilled. It's easy to see that the customs of old people made a lot of sense nutritionally.
Here are some sweets recipes that utilize the nutrients of raw amazake.
① Unsweetened cinnamon raisin ice cream
【material(2People)]
Amazake ...200 ml
Raisins ...20g
Cinnamon ... appropriate amount
[How to make]
- Put all ingredients in a bowl and mix.
- Put it in the freezer,30Stir every minute.
- Complete by cooling in the freezer for about 2 hours. If it gets too lumpy, it's best to thaw it a little at room temperature before eating.
② Raw Amazake Chocolate
【material(6))
Amazake ...50 ml
Walnut···25g
Coconut oil ...20~30g
cocoa···5g
Cinnamon ... appropriate amount (may not be necessary)
[How to make]
- Dry the walnuts in a frying pan. Then use a kitchen knife to finely chop it, or use a food processor to break it into small pieces.
- Put coconut oil in a small pan and melt. Cocoa and cinnamon,1Add walnuts and mix.
- Pour unsweetened sake into 2 and mix, chill in the refrigerator until slightly hard. When putting Amazake in a small pot, use a thermometer60Make sure that it is below ℃. Take it out of the refrigerator6It is divided into equal parts and molded into a circle, then cooled in the refrigerator to complete.
If amazake has a low viscosity, it may not harden even if it is cooled in the refrigerator. In that case, add coconut oil, heat again, and cool in the refrigerator.
③ Raw Amazake Mont Blanc
【material(6))
A
Sweet chestnut (peeled type) ...100g
Milk ... tablespoon1
Raw Amazake ... Tbsp1
Honey ... teaspoon2
Rum ... Teaspoon1
B
Fresh cream···200 ml
Raw Amazake ... Tbsp2
Cracker (unsalted) ...6Pie
Sweet chestnut ...6Individual
[How to make]
- Place all ingredients of A together in a food processor to make a paste.
- Whip B fresh cream and fresh sweet sake, put in a squeeze bag, height on top of crackers3cmSqueeze out.
- Put 1 in another squeezing bag,2Squeeze to cover, and add sweet chestnut to the top to finish.
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④Gallette of apple, served with raw amazake sauce
【material(2People)]
Frozen pie sheet ...1Pie
Apple···1Individual
A
Amazake ...50 ml
Honey ... teaspoon1
[How to make]
- Cut the apples into combs and slice into thin slices.
- Pie sheet15cmApproximately stretch it out with a cotton swab.
- In a bowlAAdd ingredients and mix.
- Apple on pie sheet2Line up in rows,180In an oven preheated to ℃20Grilled,220Raise to ℃3Bake for about XNUMX minutes and add a brown color to the surface.
- Take 4 out of the oven to remove the rough heat,3Add the amazake sauce. You can add vanilla ice cream or sprinkle with cinnamon if you like.
Incorporate raw amazake into food
It's easy to think that it's difficult to incorporate into cooking because heating the enzyme at 60 ° C or higher destroys important enzymes, but it is easy to incorporate raw sweet sake into dressings, cold soup, pickles, and other dishes that you chill. . Those who do not like the sweetness of raw amazake can add it to various diets by adding various ingredients and seasonings such as olive oil, salt, vinegar and soy sauce. it might be.
① Cold amazake and corn cold soup
Raw Amazake enhances the sweetness of raw corn, giving it a deep flavor.
【material(2People)]
Amazake ...100 ml
Corn ... large1Our
Soy milk (unadjusted ingredients)150 ml
Salt ... suitable amount
Black pepper ... appropriate amount
Olive oil ... appropriate
[How to make]
- Cut the corn off with a knife and put it in the pan. Tablespoon2Sprinkle a little water and a little salt outside the amount, cover with a low heat.3~5I will steam. You can bring out the sweetness of corn by steaming it over low heat.
- Add XNUMX corn, amazake and soy milk in a mixer and stir until smooth to your taste. Add salt and black pepper to taste.
- Cool in the refrigerator, pour into a container and sprinkle an appropriate amount of olive oil. You can float the croutons as you like. Cooling the bowl will make it more delicious.
② Gazpacho of raw amazake
Gazpacho was originally said to have spread to farmers and shepherds for water and nutrition in the harsh heat. Further back, there is a story on the site of the Spanish Society of Gastronomy, saying that it came from a drink brought by the Roman Legion. The origin of Gazpacho comes from a drink called "Posca" that the Roman legion brought in a water bottle. Posca was made from water, vinegar, salt and chopped herbs.
Gazpacho is now one of Spain's most famous dishes and is easily cooked at home on hot summer days because it's easy to do with a mixer.
【material(2People)]
Amazake ...125 ml
Tomato···5Individual
Cucumber ...1Our
celery···5cmdegree
ice···5~6Individual
Olive oil ... Teaspoon2
Salt ... suitable amount
Black pepper ... appropriate amount
Celery leaf ... appropriate amount
Tabasco ... appropriate
[How to make]
- Fruit tomatoes are stripped and cut into combs. Cut the celery into thin slices. Shred the celery leaves.
- Add unsweetened sake, cucumber, tomato, celery and ice to a mixer and stir until it becomes liquid. Season with salt.
- Pour into a bowl and decorate the celery leaves. To finish, sprinkle with black pepper and sprinkle with olive oil. You can play Tabasco if you like.
It is a sliced soup with thinly sliced baguette, garlic and buttered toast, and goes well with toasted garlic toast. Vegetables other than tomatoes and cucumbers can be changed to zucchini or paprika and the flavor will be different and delicious. You can also add herbs such as cumin, garlic and white wine vinegar if you like.
③ That's smoked salmon cappelini
Unsweetened sake brings out the flavor of the ingredients and brings together the taste to create a mild finish.
【material(2People)]
Octopus ...60g
smoked salmon···4Pie
basil···4Pie
A
Anchovy paste ... tablespoon1
Garlic (grated) ... Teaspoon1
Olive oil ... tablespoon3
Raw Amazake ... Tbsp1
Shio-koji ... Teaspoon1
Cappellini ...120g
Black pepper ... appropriate amount
[How to make]
- Cut the smoked salmon into sized pieces that are easy to eat, and tear off the basil by hand.
- Mix all ingredients of A well,1Pickle and marinated,30Let it sit in the refrigerator for about a minute.
- Boil the caperini on time and rinse well with cold water. Drained well and chilled well2Can meet Serve on a plate and sprinkle with black pepper to complete.
④ Bunakauda, raw sweet sake, where vegetables don't stop
【material(2People)]
1/2 carrot
1 cucumber
Celery ... 1
Raw Amazake ... Tbsp1
Garlic ... 2 pieces
Anchovies ... 6
Olive oil ... tablespoon1
[How to make]
- Cut your favorite vegetables such as carrots, cucumbers and celery into sticks. Grate garlic
- Heat olive oil in a frying pan and fry garlic over low heat. When it smells, add the anchovies while crushing.
- Turn off the heat, add amazake and mix well to make Bagna cauda sauce. I'll have a vegetable stick on the sauce.
In addition, vegetables, cheese, seafood and eggs, boiled meat, etc. are cut into appropriate size on a pickle floor that combines raw amazake and salt koji, raw amazake and miso, raw amazake and soy sauce, and let it lie in the refrigerator. If you keep it, the umami will be condensed and it will have a rich flavor.
A new type of amazake that is a plus to raw amazake
Once you're used to the basic Amazake, why not try adding a variety of teas and sweet ingredients to enjoy the variations?
①Sweet sweet potato
【material】
Dry koji ...200g
Sweet potato ...200g
63~65℃ hot water ...300 ml
(Raw malt200gIn case of hot water150 ml）
[How to make]
- Sweet potatoes are steamed, peeled, and cut into bite-sized pieces. Carefully loosen the koji by hand. You can also use yakiimo instead of the savory one.
- Put sweet potato and koji in a warm container and pour hot water.60Keep it at ℃ and keep it warm for XNUMX hours. Mix while checking the temperature on the way.
- Add the resulting amazake to a mixer and it will be smoother and more delicious. It's a little lumpy, so the point is to mix it occasionally and to mix it smoothly.
It is also recommended to eat with yogurt or ice cream instead of jam. Also, if you eat it as it is, it looks like sweets, and when frozen, it will have the texture of ice cream.
② Hojicha Namazake
Most tea produced in Japan is green tea. Green tea is unfermented tea leaves. Roasted green tea is Hojicha. By the way, "Brown rice tea" is green tea with brown rice added. "Oolong tea" is a half-fermented tea leaf, and a fully fermented tea leaf is "black tea."
【material】
Dry koji ...100g
roasted green tea···600 ml
(Raw malt100gIn case of300 ml）
[How to make]
- Prepare hojicha,63~65Let cool to ℃. Carefully loosen the koji by hand.
- Put the koji in a heat insulation container and pour roasted green tea.60Keeping the temperature at ℃, sometimes checking the temperature with a thermometer4It is completed when kept warm for an hour.
③ Rooibos Amazake
Rooibos tea is a plant that grows only in the Cedalberg Mountains of South Africa. It is non-caffeine and non-caloric, and is so easy to drink that even pregnant women recommend it, and it has a good balance of minerals. It also contains antioxidants and has been handed down by Africans by calling it "tea with longevity and longevity."
【material】
200 g of dried rice malt
Rooibos tea ... 400 ml
[How to make]
- Rooibos tea10Boil for about a minute. If you don't have time, you can just put the tea leaves in the teapot and pour hot water into it instead of boiling it, but boiling it is recommended because it will further enhance the effect of rooibos tea.
- Rooibos tea63~65Let cool to ℃. Put the koji in a warm container and pour rooibos.60Keeping the temperature at ℃, sometimes checking the temperature with a thermometer4It is completed when kept warm for an hour.
Rooibos has unfermented green rooibos and fermented red rooibos. The antioxidant effect of green rooibos is better than that of red rooibos10It's twice as expensive, which makes green rooibos more expensive. Green rooibos has a refreshing taste similar to green tea, and red rooibos has a slight sweetness. There are also various varieties, such as chai-flavored rooibos with spices. Let's make amazake using your favorite rooibos tea.
Summary
Koji mold is made by culturing koji mold on rice, rice bran, wheat, soybean, etc. Koji is not eaten alone, but when koji is fermented, it has a sweetness due to the synergistic effect with other useful microorganisms. It brings out the umami flavor in a well-balanced manner. In addition, fermented foods made from koji are highly storable without additives such as preservatives, and have been useful as preserved foods. It has the characteristic that the aging progresses and the deliciousness increases.
In the age when there were no chemical seasonings or synthetic preservatives, the predecessors had successfully incorporated koji into their daily lives as a source of umami and as a natural preservative.
Koji can be said to be one of the few microorganisms that have passed down a long history of hundreds of years and produced the few sure and safe foods. In the past, every home made home-made miso and pickled vegetables. However, with the modernization, it is now easily available at supermarkets and convenience stores. In addition, the increased number of double-income workers has led to a tendency to shorten housework. Making a homemade product takes time and effort, but now that the safety of eating habits is being questioned, we would like to review its usefulness again.
Namazake is a simple and nutritious drink that anyone can make with simple ingredients such as rice koji and hot water, as long as you keep the heat retention temperature, and it is also a versatile and versatile food ingredient. Will be.
When frozen3Since it lasts for a month, you can enjoy the fresh taste as it is freshly made, and if you refrigerate or store it in a frozen manner, combine it with a wide variety of ingredients to suit your eating habits and tastes.1It is easy to continue eating every day because it can be stocked once prepared. Why don't you enjoy a delicious, healthy and rich diet with unsweetened sake?
reference:
3."Koji, enzymes and their functions" Marukome Co., Ltd.
