JPS6322792B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing koji, and its object is to provide a novel method for producing koji that can 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, there is little intrusion of koji mold, and its growth remains on the surface of the raw material.
This method had the disadvantage that only koji with low enzyme titer could be obtained.

In order to overcome these drawbacks, attempts have been made in recent years to expand the above-mentioned carbohydrate raw materials and protein raw materials to make the tissue porous and promote the infiltration of koji mold, and some success has been achieved. However,
The present inventor further conducted various studies to produce koji that maintains a higher enzyme titer using the puffing raw material, and found that the moisture content of the puffing raw material was kept higher than that of the conventional method, and the Instead of keeping the koji temperature at a constant temperature like in the past, we maintain a high temperature (30-35℃) during the germination period.
If the temperature is then lowered and koji is made under low temperature conditions (20 to 25℃), koji with extremely high enzyme titer can be obtained. They discovered that even better results could be obtained and completed the present invention.

Therefore, the present invention aims to reduce the water content of the expanded raw material for koji making.
A first invention of a method for producing koji, which is characterized in that the koji is sown at a temperature of 40 to 60% and then made at a temperature of 30 to 35°C and then 20 to 25°C; This invention relates to a second invention in which a fibrous raw material is added to and mixed with a puffed raw material for making koji.

In the present invention, 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.

When seeding and making koji using such expanded raw materials for making koji, in the conventional method, the moisture content of the raw material is reduced to 40%.
% or less, but in the present invention, the water content is adjusted to 45 to 60%.

In addition, in conventional methods, the temperature during koji production was generally maintained at a constant temperature, but in the present invention, this was changed to a temperature condition of 30 to 35°C during the initial stage of koji production. Then, the temperature is lowered and the process is carried out at a temperature of 20 to 25°C. The koji production time under the temperature condition of 30 to 35°C is preferably the time required for germination, that is, 15 to 25 hours after the start of koji production. Koji is 20~
Preferably it is carried out for 95 hours.

The koji thus obtained retains a higher enzyme titer than conventional ones. The results of testing the relationship between water content, temperature conditions for making koji, and proteolytic enzyme titer of koji are shown in Figure 1, and the test was conducted as follows.

Test 1 (1) Sample manufacturing method Mix 50 parts of defatted soybeans and 50 parts of scrap rice, then add water to adjust the moisture content to 35.8%. This material was supplied to an extruder and subjected to pressure and heat treatment. The obtained puffed raw material has a moisture content of 30, 35,
Adjust to 40, 45, 50, 55, 60, 70%. Place this in the koji making room and make a layer of 20 cm. The temperature near the grain surface is 30℃ on one side and from the start of koji making on the other side.
The temperature was adjusted to 30°C for up to 20 hours and 20°C thereafter. Koji making took place for a total of 96 hours each. The koji thus obtained was used as a sample.

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

As is clear from FIG. 1, the enzyme activity is high and good results are obtained when the water content is 45 to 60% and the temperature for making malt is changed from high to low.

Therefore, high titer koji can be obtained by the above method, but in this method, if not only the expanded raw material for koji production but also a mixture of fibrous raw materials is used as the raw material for koji production, even more Koji having excellent enzyme titer can be advantageously produced industrially.

Examples of the fibrous raw material here include defatted and deproteinized soybean flour (okara), soybean seed coat, rice husks, cereal husks, cellulose powder, cane lees, and the like. The amount of this fibrous raw material added is 1 to 35%, preferably 5 to 15%, based on the puffed raw material for koji making (dry weight).
% gives good results.

The results of testing the relationship between the water content, koji making temperature conditions, and proteolytic enzyme titer of koji when fibrous raw materials were used together are shown in Figure 2, and the test was conducted as follows. Summer.

Test 2 (1) Sample manufacturing method Mix 50 parts of defatted soybeans and 50 parts of scrap rice, then add water to adjust the moisture content to 35.8%. This material is supplied to an extruder and subjected to pressure and heat treatment to obtain a puffed raw material. Add and mix 10 parts (dry weight) of okara to 100 parts (dry weight) of this puffed raw material, and then add water to adjust the moisture content to 30, 40, 45, 50, 55,
Adjust to 60% and 70% respectively. Put each raw material into the koji making room and make a layer of 50 cm. The temperature near the grain surface was 30°C at all times, 25°C at all times, 30°C at the initial stage, and lowered to 20°C 20 hours after the start of koji making.
Make koji for 96 hours. The koji thus obtained was used as a sample.

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

As is clear from the comparison between FIGS. 1 and 2, if a fibrous raw material is used in combination, it is possible to obtain koji having a higher enzyme titer than when no fibrous raw material is used. Furthermore, when a fibrous material is used in combination, the grains in the lower layer will not be crushed even if a large amount of water is added, and the grains can be prevented from adhering to each other, making it possible to increase the thickness of the deposited layer per unit area. This makes it possible to industrially advantageously produce koji.

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

Example 1 50 parts of defatted processed soybeans were crushed to a size below a 50 mesh sieve, mixed with 50 parts of rice scraps crushed to a size below an 80 mesh sieve, and an extruder (manufactured by Wenger, X-
25) while simultaneously adding 30 parts of water (35.8% moisture). At pressure 30Kg/cm ² and product temperature 130℃
Pressure and heat treatment was performed for 30 seconds, and the expanded and released treated product was granulated with a cutter and dried to obtain a expanded raw material for making koji with a water content of 10 to 12%. For 100 copies of this thing
Sprinkle 64 parts of water to make the moisture content 45% and place it in the koji making room, make a layer of 20 cm, and set the temperature near the grain surface to 30℃ at 20℃.
25℃ after 40 hours, 20℃ after 40 hours, 24℃ after filling.
The mixture was stirred three times for 1 hour, 48 hours, and 72 hours to produce koji through ventilation for 95 hours. As a result, we were able to obtain koji with extremely high titer.

Example 2 Example 1 Waste rice crushed to a size below 80 mesh sieve
Process in the same manner as . 100 parts of the obtained expanded raw material for koji making was sprinkled with 64 parts of water, the moisture content was 45% as in Example 1, and the mixture was placed in the koji making chamber, the layering was 25 cm, and the temperature near the particle surface was initially set at 30°C for 15 hours. After 35 hours at 25°C, the mixture was stirred at 20°C for 24 hours, and then koji was made for 96 hours without stirring at all. As a result, we obtained koji with extremely high potency.

Example 3 40 parts of defatted processed soybeans were ground to about 50 mesh, mixed with 60 parts of wheat flour, and while being fed to the extruder (from Example 1), 30 parts of water was added at the same time (water content: 32.3%). )do. Pressure 30Kg/cm ² , product temperature
Pressure and heat treatment is performed at 130℃ for 30 seconds, and the expanded and released treated product is granulated with a cutter, dried, and then the moisture is removed.
A 10-12% puffed material was obtained. Sprinkle 100 parts of water on 100 parts of this material to make the moisture content 55%, and place it in the koji making room.
30℃, 25 hours later 25℃ setting, 24 hours after filling.
Stirring was carried out twice for 48 hours, followed by ventilation-making koji for 72 hours.
As a result, we were able to obtain koji with extremely high titer.

Example 4 80 parts of water was sprinkled on 100 parts of the expanded raw material for koji making obtained in Example 1 to make the moisture content 50%, and the mixture was placed in a koji making room, with a layered layer of 20 cm, and the temperature near the grain surface was set to 30°C at an initial stage of 20°C.
After 20 hours, the mixture was stirred once at a temperature of 20°C, and koji was made through ventilation for 120 hours. As a result, we were able to obtain koji with extremely high titer.

Example 5 100 parts of rice scraps were crushed to a size below 80 mesh and fed to an extruder (from Example 1), while 30 parts of water was added at the same time (water content: 35.8%). Pressure and heat treatment is performed for 30 seconds at a pressure of 30 Kg/cm ² and a product temperature of 130°C, and the expanded and released treated product is granulated with a cutter and dried to obtain a puffed raw material for making koji with a moisture content of 10 to 12%. Ta. After mixing 10 parts of this product with 10 parts of okara, the moisture content of which was reduced to 10-12% by hot air drying.
Sprinkle 110 parts of water to make the moisture content 55%, add it to the koji making chamber, make the lamination layer 50cm, stir it 2 hours after adding it, and set the temperature near the grain surface to 30℃ initially, 20℃ after 20 hours, and then The koji was made through ventilation for 96 hours without stirring. As a result, we obtained koji with extremely high potency.

Example 6 50 parts of defatted processed soybeans are ground to about 50 mesh size, mixed with 50 parts of wheat flour, and while being fed to an extruder (from Example 1), 28 parts of water is added at the same time (moisture content: 30.5%). . 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 using a cutter to obtain a expanded raw material for making koji with a water content of 25%. Wheat = 10 for 100 copies of this stuff
After mixing 110 parts of water, sprinkle 110 parts of water to make the moisture 60%, put it in a koji making room to make a layer of 50cm, and set the temperature near the grain surface to 30℃ initially, and 20℃ after 24 hours, for 24 hours after adding. The koji was made through ventilation for 72 hours without stirring at all after that. As a result, we were able to obtain a large quantity of extremely high-potency koji with reduced labor costs.

[Brief explanation of the drawing]

Figure 1 is a graph showing the relationship between moisture content and koji production temperature conditions and proteolytic enzyme titer of koji when fibrous raw materials are not used, and Figure 2 is a graph showing the relationship between moisture content and koji protease titer when fibrous raw materials are used together. It is a graph showing the relationship between the content and temperature conditions for making koji and the proteolytic enzyme titer of koji.

Claims (1)

[Scope of Claims] 1. Koji which is characterized in that the moisture content of the expanded raw material for making koji is adjusted to 45 to 60% and seeded, and the koji is made under a temperature condition of initially 30 to 35°C and then 20 to 25°C. manufacturing method. 2 15-25 hours at a temperature of 30-35℃, 20-25 hours
2. The method for producing koji according to claim 1, wherein the koji is produced for 20 to 95 hours at a temperature of .degree. 3 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 mixture to 45 to 60%, seeding the mixture, and making koji at an initial temperature of 30 to 35°C and then 20 to 25°C. 4 15-25 hours at a temperature of 30-35℃, 20-25
4. The method for producing koji according to claim 3, wherein the koji is produced for 20 to 95 hours at a temperature of .degree.