JPS6322791B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing koji, and its purpose is to provide a novel method for producing koji that can industrially advantageously produce koji with a high enzyme titer. .

Conventionally, koji used in the production of brewed foods such as miso and soy sauce has been produced by a method of making koji by seeding koji mold into steamed carbohydrate raw materials and/or protein raw materials. However, when using this method, the incorporation of koji mold is small and its growth remains on the surface of the raw material, resulting in the disadvantage that only koji with a low enzyme titer can be obtained.

In order to overcome these drawbacks, attempts have been made in recent years to expand the above-mentioned carbohydrate and protein raw materials to make the tissue porous and promote the infiltration of koji mold, and some success has been achieved.

However, the inventor of the present invention further conducted various researches in order to develop a manufacturing method that can obtain koji with high enzyme titer using the puffed raw material, and discovered that a fibrous raw material was added and mixed to the puffed raw material for koji making. High-potency koji cannot be obtained by seeding koji with a low moisture content using the conventional method, and high-potency koji cannot be obtained by seeding koji with a high moisture content only for expanded raw materials for koji production. The present invention was completed based on the discovery that a koji with a high enzyme titer can be obtained by adding and mixing a fibrous raw material to a puffed raw material for making koji and seeding the koji with a high moisture content.

That is, in the present invention, a fibrous raw material is added to and mixed with a puffed raw material for koji making, and the moisture content of the resulting mixture is reduced to 45%.
This method of producing koji is characterized by adjusting the koji to ~60% and seeding the koji.

In the present invention, the puffed raw materials for making koji include, for example, carbohydrate raw materials such as rice, wheat, barley, and corn, and protein raw materials such as soybeans, which have been appropriately puffed.

In addition, examples of fibrous raw materials include defatted and deproteinized soybean flour (okara), soybean seed coats, grain rice husks,
Cellulose powder, Gansho lees, etc. are used.

To carry out the method of the present invention, a fibrous raw material is first added and mixed to the puffed raw material for making koji, and the blending ratio is 1 to 35% of the puffed raw material for koji making (dry weight). %, preferably 5 to 15% gives good results. Outside this range, the desired high-potency koji cannot be obtained.

Next, the obtained mixture is seeded with koji mold and koji is made.In the conventional method, the moisture content of the koji making raw material is adjusted to 40% or less, but in the present invention, this is done. The moisture content is adjusted to 45-60%.

In addition, the temperature during koji making is high temperature culture (30-35℃),
It does not matter whether it is a low-temperature culture (20-25°C) or the like.

The koji thus obtained retains particularly high enzyme titer compared to conventional ones. In addition, under various moisture contents,
The results of testing the relationship between the proteolytic enzyme titers of koji obtained when fibrous raw materials were used and when they were not used together were as shown in Figure 1, and the tests were conducted as follows.

(1) Sample manufacturing method a Combined use of fibrous raw materials 50 parts of defatted soybeans and 50 parts of wheat flour are mixed and fed to an extruder. Water is added to this to make the water content 30.5%, and then pressure and heat treatment is performed. Add and mix 10 parts (dry weight) of okara to 100 parts (dry weight) of the obtained puffed raw material. Next, water is added to this material to reach a moisture content of 30, 35,
Adjust to 40, 45, 50, 55, 60, 70%.
Pour each puffed raw material into the koji making chamber and stack the layers to 50 cm.
shall be. The temperature near the grain surface is 30℃ or 25℃.
Seed and make koji for 96 hours. The koji thus obtained was used as a sample.

b. No use of fibrous materials Koji was produced in the same manner as in a except that okara was not added, and this was used as a sample.

(2) Measuring method of protease titer It was measured by the modified Anson-Hagiwara method.

As is clear from Figure 1, when fibrous raw materials are used together and the water content is 45-60%, the enzyme activity is high and good results can be obtained regardless of the culture temperature conditions, but when fibrous raw materials are not used. If the water content is outside the above range, it is not preferable regardless of the water content, and even if a fibrous raw material is used in combination, it is not preferable if the water content is outside the above range.

As explained above, according to the present invention, it is possible to obtain koji with extremely high potency, but it also provides excellent advantages in terms of productivity.

In other words, in the case of the conventional method using only expanded raw materials for koji making, the raw materials are so-called spongy, so if the sediment layer is thickened and a large amount of water is added, the grains in the lower layer will collapse under their own weight. However, when using the present invention, which uses a fibrous raw material in combination, the particles in the lower layer are crushed even when a large amount of water is added. Since it is possible to prevent grains from adhering to each other, the deposited layer per unit area can be thickened, and koji can be produced industrially advantageously.

In addition, in the conventional method, 20 to 30 hours after the start of koji production, medium grains adhere to each other and shrink due to tangled hyphae, forming blocks and making uniform aeration difficult. Therefore, it was necessary to stir the culture medium twice during this period, but when using the present invention in which fibrous materials are used, the above-mentioned clumping is mild, so one stirring operation is sufficient. It is.

Accordingly, the present invention is an industrially extremely advantageous method for producing koji that can produce high-potency koji in large quantities and with labor savings.

The present invention will be further explained below with reference to Examples.

Example 1 50 parts of defatted processed soybeans were ground to about 50 mesh sieve and mixed with 50 parts of rice scraps which were ground to about 80 mesh sieve. Add water at the same time (moisture 36.7
%)do. Pressure and heat treatment was performed for 30 seconds at a pressure of 25 kg/cm ² and a product temperature of 125° C., and the expanded and released treated product was granulated using a cutter to obtain a expanded raw material for making koji with a water content of 25%. After mixing 30 parts of dried okara with a moisture content of 10 to 12% to 100 parts of this product, sprinkle 80 parts of water to make the moisture content 47%, place it in a koji making room, make a layer of 60 cm, and reduce the temperature near the particle surface. The mixture was stirred at 30°C for 2 hours after being charged, and then koji was made for 45 hours without stirring at all.
As a result, we were able to obtain a large quantity of extremely high-potency koji with reduced labor costs.

Example 2 15 parts of the dried okara used in Example 1 was mixed with 100 parts of the processed raw material for koji production obtained in Example 1 (moisture 10%), and then 90 parts of the dried okara was mixed. Sprinkle water to make the moisture content 50%, add it to the koji making room and layer it to 60%.
After setting the temperature near the grain surface to 30°C, the mixture was stirred once in 24 hours, and then koji was made for 48 hours without stirring at all. As a result, we were able to obtain a large quantity of extremely high-potency koji with reduced labor costs.

Example 3 After mixing 5 parts of cellulose powder with 100 parts of the expanded raw material for dry koji production obtained in Example 2,
The mixture was sprinkled with 100 parts of water to bring the moisture content to 55% and placed in a koji-making chamber to a layer thickness of 60 cm. The same procedure as in Example 2 was carried out to make koji for 45 hours. As a result, we were able to obtain a large quantity of extremely high-potency koji with reduced labor costs.

Example 4 50 parts of defatted processed soybeans are ground to about 50 mesh size, mixed with 50 parts of wheat flour, and fed to an extruder (from Example 1), while simultaneously adding 28 parts of water (30.5% moisture). . Pressure 35Kg/cm ² , product temperature 135
Pressure and heat treatment was performed at ℃ for 30 seconds, and the expanded and released treated product was granulated with a cutter, dried, and the moisture content was reduced to 10%.
~12% puffed raw material for koji making was obtained. After mixing 10 parts of wheat with 100 parts of this, sprinkle 130 parts of water to make the moisture content 60%, put it in the koji making room and make a layer of 50 cm.
Then, while maintaining the temperature near the grain surface at 25°C, aerated koji was made for 72 hours to obtain koji.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between the proteolytic enzyme titer of koji obtained when a fibrous material is used in combination and when a fibrous material is not used in combination.

Claims (1)

[Claims] 1 Add and mix fibrous raw materials to the puffed raw materials for koji making,
A method for producing koji, which comprises adjusting the moisture content of the resulting mixture to 45 to 60% and seeding the mixture to make koji.