JPH0712301B2 - Sake production method using ground rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sake by using crushed rice, which uses a raw material obtained by crushing white rice to facilitate the process of producing sake.

Conventionally, the production of sake has used round rice as a raw material, but such a conventional production method has various drawbacks in the production process as shown below.

When using round rice, a rice washing process is required, and a large amount of rice washing wastewater is discharged in this process, so a facility for pollution of wastewater is required. In addition, a loss of fine rice particles (1% in white rice conversion) Above) is uneconomical.

It is difficult to fully automate each manufacturing process, which requires a lot of manpower and a large equipment space.

 Raw material utilization rate is low and cost is high.

Since the process of allowing the steamed rice to cool down is required, the production of sake is seasonally restricted due to the influence of the outside temperature.

 The efficiency of squeezing is poor.

In view of the above drawbacks, the present invention pulverizes highly polished white rice with a pulverizer, and the pulverized pulverized rice is sieved by a vibrating screen into fine grain rice on the sieve and rice flour under the sieve, and the rice flour is pneumatic. The fine grain rice is pressure-fed into the liquefaction tank and the liquor mother tank through the pressure-feeding pipe, and the fine-grain rice is pressure-fed into the fine-grain rice processing device for koji making. Then, the liquefied rice flour liquid obtained is pressure-fed to the fermentation tank through the transportation pipe, and the fine-grain rice is hydrolyzed in the fine-grain rice processing device for koji making, stirred in the rotating drum, and steam is supplied to steam it. Cooled air is supplied to the treated and steamed fine-grained rice, and the mixture is cooled with stirring to inoculate the inoculum with the inoculum of koji mold. Put it in the koji device to adjust the carbon dioxide concentration and temperature automatically. The mixture is stirred and aerated for a predetermined time under controlled conditions to obtain koji, and the koji obtained is pressure-fed to a fermentation tank through a koji-conveying pipe, while rice flour and feed water are stirred and mixed in a liquor tank and liquefied. Liquefaction with the enzyme, add the koji obtained in the koji making device to it,
Furthermore, lactic acid and yeast are added and grown for a predetermined time to obtain a liquor, and the liquor thus obtained is pressure-fed into a fermentation tank through a transportation pipe, and the liquor, liquefied rice flour liquid, and koji are stirred and fitted in the fermentation tank. In order to eliminate the above-mentioned drawbacks by providing a method for producing sake by crushed rice, which is obtained by treating the obtained ripened mash with the obtained ripened mash to obtain sake, An embodiment will be described with reference to the drawings. 1 is an automated sake brewing line, and a bucket conveyor 3 for continuously transferring a highly polished white rice raw material 2 upward is arranged at the starting point of the bucket. Conveyor 3
In the drop chute 4, a white rice hopper 5 capable of accommodating the amount of processing for one day is continuously arranged, one end of a white rice screw feeder 6 is arranged at the lower outlet of the white rice hopper 5, and it is located below the transfer end. Is equipped with a crusher 7 such as a roll crusher for crushing the white rice raw material 2. One end of a crushed rice extracting screw feeder 8 for forcibly transferring the crushed rice laterally is continuously disposed at the lower exit of the crusher 7. At the same time, the screw conveyor 9 for transferring the crushed rice upward is continuously arranged at the end of the transfer,
A vibrating screen 11 and a crushed rice hopper 12 are connected in series at a lower position of a drop chute 10 connected to an upper transfer end.

The vibrating screen 11 is composed of two screens 13 and 13a which are connected in series. The screen 13 having a particle size of about 1.5 m / m or more is screened by the upper screen 13 and is re-charged into the crusher 7 by the return pipe 14. The crushed rice that has passed through the upper sieve 13 has an average particle size of about 0.6 m /
It is made to be able to be sieved to fine grain rice of m to 1.5 m / m and rice flour with an average particle size under the sieve of about 0.6 m / m or less.

In addition, the transfer route of the crushed rice from the crusher 7 to the crushed rice hopper 12 is sealed so as to be shielded from the atmosphere, and carbon dioxide gas or other inert gas is enclosed in the transfer route to prevent the crushed rice from being oxidized. The atmosphere is maintained.

Further, below the crushed rice hopper 12, a fully automatic pressure feed tank 16 is arranged via a crushed rice dispensing automatic valve 15, and a compressed air supply pipe 17 is connected to the fully automatic pressure feed tank 16.
At the lower outlet, a crushed rice dispensing automatic valve 18 is used to feed a pressure pipe.
One end of 19 is connected so that the fine grain rice or rice flour crushed by the air pressure of the compressed air supply pipe 17 can be pressure-fed to the subsequent process.

Reference numeral 20 denotes a liquefaction tank, which has a jacket 21 attached to the outer periphery thereof and an agitator 22 provided inside thereof.
Cooling water or steam is introduced into 21 through the supply and discharge pipes 23 and 23a so that the inside of the liquefaction tank 20 is heated and cooled, and the upper portion of the liquefaction tank 20 is connected to the transfer path of the pressure feed pipe 19 through the valve 24. The liquefaction tank raw material hoppers 25 are connected in a branch manner.

26 is a liquor tank, and like the liquefaction tank 20, is equipped with a jacket 27, a stirrer 28, cooling water or steam supply / discharge pipes 29, 29a, a valve 30 connected to the pressure feed pipe 19, and a liquor tank raw material hopper 31. ing.

Reference numeral 32 is a fine grain rice processing device for koji making, and a rotary drum 36 having one end opened via rollers 35, 35a is mounted on a mounting table 34 tilted by an elevating device 33 with one end as a fulcrum. The rollers 35, 35a ...
To drive the rotary drum 36 to rotate, and a plurality of stirring blades 38, 38a in the axial direction of the inner wall of the rotary drum 36.
, And a large number of through holes 39, 39a are formed in each of the stirring blades 38, 38a ... And the opening of one end of the rotary drum 36 serves as a raw material input / output port 40 and the other end. An inlet 41 for supplying steam or air is provided at the center.

Further, a koji-making raw material hopper 43 connected to the pressure-feeding pipe 19 via a valve 42 is arranged above the charging / discharging port 40 of the koji-making fine grain rice processing device 32, and the koji-making raw material hopper 43. A raw material supply pipe 44 introduced into the input / output port 40 is connected to the lower outlet.

Reference numeral 45 is a pressurized water supply tank for supplying a predetermined amount of water from the charging / discharging port 40 into the rotary drum 36.

Reference numeral 46 denotes a koji-making device arranged below the koji-making fine-grain rice processing device 32. A horizontally-long drum 48 provided with a jacket 47 is provided on the outer periphery thereof, and the drum 48 has a fine grain rice for koji-making at the upper part thereof. Raw material input port 49 located below the input / output port 40 of the processing device 32.
The raw material supply port 49 is used for crushing the raw material supplied from the fine grain rice processing device 32 for koji making, and the drum is opened.
A turning machine 50 that can be thrown into 48 is connected in series, ventilation ports 51 and 51a with filters are provided on both sides of the raw material feeding port 49, and hot water supply ports are provided at the bottom and top of the jacket 47.
52 and a discharge port 53 are provided respectively, and a manhole 54 for taking out raw materials is further provided on the lower side of the drum 48.

A hollow support shaft 55 is rotatably inserted through the shaft center of the drum 48, and the support shaft 55 has a large number of cardboards 5 at its lower end.
An agitating paddle 57 equipped with 6, 56a was supported via arms 58, 58a so as to be arranged axially close to the inner peripheral surface of the drum 48, and was connected to one end of a support shaft 55. Driver 59
Thus, the stirring paddle 57 is made to reciprocate by a predetermined angle.

The cardboards 56, 56a, ... Are arranged in a slanted manner with respect to the movement direction.

60 is a hot water circulation tank with an automatic temperature control device by the detection of the temperature sensor 60a, 61 is a heat exchanger connected to the hot water circulation tank 60 through a pump 63 in which a circulation pump 62 is interposed, of the heat exchanger 61 Hot water is supplied through the pipe 64 from the outlet 52
From the upper outlet 53 to the pipe.
It is configured to return to the inside of the hot water circulation tank 60 through 65, and air is introduced into the heat exchanger 61 through the pre-filter 66 and the blower 67 through the pipe 68 to be heated in the heat exchanger 61. The air is supplied to the inside of the support shaft 55 through an inlet 71 provided at one end of the support shaft 55 by a pipe 70 through a sterile filter 69, and the support shaft 55 is connected by hoses 72, 72a ... And stirred. Air is jetted from the nozzles 73, 73a fixed to the paddle 57, and an automatic valve 74 is interposed in the pipe 70 which is an air supply path, and the automatic valve 74 is attached to the drum 48. The CO ₂ sensor 75 controls the opening and closing according to the concentration of CO ₂ .

Similarly, for the koji-making fine grain rice processing device 32, air is introduced into the heat exchanger 79 from the roots blower 76 through the pipe 78 in which the valve 77 is interposed, and is converted into cold water in the heat exchanger 79. Pipe 81 with sterile filter 80 for cooled and cooled air
It is configured such that it can be introduced into the rotary drum 36 from the introduction port 41.

In addition, the inlet 41 of the fine grain rice processing device 32 for koji making and the koji making device
A steam supply pipe 82 is connected to the inlet 71 of 46 to enable the introduction of steam.

83 and 83a are fermentation tanks, a jacket 84 is attached to the outer circumference, and a stirrer 85 is equipped inside.
Cooling water is circulated in the jacket 84 through the supply pipe 86 and the discharge pipe 87 so that the fermentation tanks 83 and 83a are cooled to a predetermined temperature, and the bottom outlet port 88 is connected to the subsequent squeezing process. The pipe 89 is connected via the valve 90.

Next, liquefaction tank 20, sake mother tank 26, koji making device 46, fermentation tank 83,
Explaining the connection state between 83a, a transport pipe 95 is connected to the outlets 91, 92 at the bottom of the liquefaction tank 20 and the mother liquor tank 26 via valves 93, 94, respectively, and the other end of the transport pipe 95 is fermented. The liquefied rice flour liquid and liquor are transferred into the fermentation tanks 83 and 83a by introducing into the inlet 96 at the upper part of the tanks 83 and 83a by aseptic air, and a valve is provided in the manhole 54 of the koji making device 46 by a pipe 97. An automatic koji-molding pressure-feeding device 99 connected to the roots blower 76 via 98 is arranged, and one end of a koji-conveying pipe 100 is connected to the automatic koji-molding pressure-feeding device 99, and the other end is a fermentation tank 83, 83a.
The koji supply pipe 101 connected to the mother liquor tank 26 is connected to the automatic koji press feeding device 99.

Next, the sake brewing process according to the manufacturing method of the present invention will be described. First, in the pretreatment process of the raw material, the highly polished white rice raw material 2 is continuously transferred upward by the bucket conveyor 3 and the white rice hopper is dropped from the drop chute 4. It is charged into the crushed rice hopper 5 and the used amount for one day is stored in the crushed rice hopper 5, and is sequentially fed from the lower part by the scratched rice screw feeder 6 and transferred into the crusher 7.

In the crusher 7, the milled rice raw material 2 is finely crushed in the process of passing between the rolls in an antioxidant atmosphere filled with carbon dioxide gas, and the treated crushed rice is sequentially transferred laterally by a crushed rice removing screw feeder 8. At the end of the transfer, it is transferred upward by the screw conveyor 9 and is introduced into the vibrating screen 11 from the drop chute 10 where the upper screen 13 does not sufficiently grind the particle size of about 1.5 m / m or more. Is sieved and reintroduced into the crusher 7 through the return pipe 14, while the crushed rice that has passed through the sieve 13 is further converted into fine grain rice having an average particle size of about 0.6 to 1.5 m / m on the sieve by the lower sieve 13a. , Sieved into rice flour with an average particle size of about 0.6 m / m or less.

Sieving crushed rice into fine grain rice on the sieve and rice flour under the sieve is
Rice flour with a large surface area is suitable for increasing the efficiency of liquefaction or sake brewing, while coarse-grained fine-grained rice has a large porosity compared to rice flour, which allows good steam passage and is a raw material for koji making. It is suitable for.

Then, the sieved rice powder reaches the fully automatic pressure-feeding tank 16 below through the crushed-rice dispensing automatic valve 15, where the air pressure from the compressed air supply pipe 17 causes the liquefaction tank raw material hopper 25 to pass through the pressure-feeding pipe 19. The rice is successively supplied into the raw material hopper 31 for the mother liquor tank, and when a predetermined amount of the fine grain rice is accumulated, it is introduced into the raw material hopper 43 for koji making through the pressure-feeding pipe 19 like the rice flour.

The intended feeding of rice flour and fine grain rice into the hopper by the feeding pipe 19 is performed by switching the valves 24, 30, 42.

Next, the liquefaction process of rice flour will be described. The rice flour in the raw material hopper 25 for the liquefaction tank is sequentially supplied into the liquefaction tank 20 to which the charging water was supplied, and the liquefying enzyme was further added, and the agitator was used in the liquefaction tank 20. It is liquefied while being stirred by 22 and boiled by the steam supplied into the jacket 21, and then cooled to about 15 ° C. by the cooling water supplied to the jacket 21, and the liquefied rice flour liquid obtained is passed through the transportation pipe 95. It is sent under pressure into the fermentation tanks 83, 83a by aseptic air.

Next, in the koji-making step, the fine-grained rice supplied into the koji-making raw material hopper 43 is supplied into the rotary drum 36 of the koji-making fine-grained rice processing device 32 from the charging / discharging port 40 through the raw material supply pipe 44, Here, while rotating the rotary drum 36, a predetermined amount of water is sprayed from the pressurized water supply tank 45 into the rotary drum 36 to hydrate the fine grain rice, and then the feeding / extracting port 40 of the rotary drum 36 is ventilated with a cloth. While being blocked in a ready state, steam is blown from the inlet 41 at the other end and steamed for a short time while stirring the fine grain rice by the action of the stirring blades 38, 38a. From the 41, aseptic cooling air is blown in to cool while stirring, and when cooled to about 35 ° C., the koji flooring step is performed while incubating for about 20 hours with inoculation with the inoculum of Koji mold.

When the flooring process is completed and rice malt is obtained, the loading / unloading port
40 is opened, and the rotating drum 36 is tilted by the lifting device 33, and the rice koji is sequentially supplied and fed into the turning machine 50.
It is crushed at 50 and drums from the raw material input port 49 of the koji making device 46.
Supplied within 48.

The rice koji supplied in the drum 48 is a cardboard 5 with a stirring paddle 57.
By the intermittent rocking motion of 6, 56a ..., the inner surface of the drum 48 is carded to a predetermined thickness, and the CO ₂ concentration in the drum 48 is CO ₂
When the sensor 75 senses it and the CO ₂ concentration exceeds a predetermined value, aseptically treated air is introduced from the inlet 71 through the automatic valve 74, and the CO ₂ concentration is automatically controlled within the predetermined range. The hot water passed through the jacket 47 is automatically controlled to a predetermined temperature by the 60a, and under such circumstances, koji can be obtained with a koji making time of about 40 to 42 hours.

Then, the obtained koji is taken out from the manhole 54, and is fed under pressure to the fermentation tanks 83, 83a through the koji delivery pipe 100 by the automatic koji feeding device 99.

On the other hand, in the brewing process,
The rice flour inside is sequentially supplied to the liquor mother tank 26 to which the charged water is supplied, and the liquefying enzyme is added under the strong stirring action of the stirrer 28, and the raw starch is liquefied at the optimum liquefaction temperature, and the jacket After high temperature treatment at 27, approximately 60 ℃
The koji obtained in the koji making device 46 is cooled to about 20 ° C. and then saccharified at about 58 ° C. for several hours. Is added and the liquor is grown for 5 to 6 days, and the obtained liquor is pumped into the fermentation tanks 83 and 83a through the transport pipe 95.

Then, the liquor mother, the liquefied rice flour liquid, and the koji supplied in the fermentation tanks 83, 83a are stirred and mixed by the stirrer 85, and the ripened mash is obtained through the multi-stage preparation including the primary, secondary, tertiary and the obtained ripened mash. Sequentially sent to the subsequent squeezing process through the take-out pipe 89,
It becomes sake after being processed in the usual way.

In short, according to the method for producing sake with crushed rice according to the present invention, since crushed rice that has been crushed by the crusher 7 is used as a raw material, it does not require a rice washing step unlike the conventional manufacturing method. It is not necessary to take measures against pollution of waste water, and it is possible to reduce the amount of raw material equivalent to white rice wasted by washing rice. Also, in the manufacturing process by the manufacturing method of the present invention, it is possible to completely pipe from raw material to mash making. Since it is possible to connect with a line, it is possible to assemble a fully automated process that is mainly based on valve operation, and pipelining makes cleaning and sterilization easy, and in particular, working hours such as cleaning can be significantly shortened. In addition, since the raw material does not come into contact with the atmosphere during the process transition of the liquefaction tank 20 or the liquor tank 26, it is possible to eliminate process troubles due to bacterial contamination, etc. Since the amount of residual starch in the mash is small and the utilization rate of raw materials can be expected to be improved by using it, it is possible to reduce the cost of high-grade liquor. Can be freely controlled by the temperature of the cooling water without being affected by, and the whole device can be made compact as a result of simplifying each process, and the sake produced by the production method of the present invention The quality of the rice has a correlation with the degree of milling of the raw rice, and it is possible to obtain a beautiful product with a low amino acid content. Moreover, the resulting mash is easy to filter and press. Its practical effect is enormous, such as the ability to perform more than double processing.

[Brief description of drawings]

FIG. 1 shows an embodiment of the present invention, FIG. 1 is a flow sheet diagram of a method for producing sake with crushed rice according to the present invention, and FIG. 2 is a partial cutaway of a fine grain rice processing apparatus for koji making. Front view,
3 is a side view of the same, FIG. 4 is a cross-sectional view of the koji making device, FIG. 5 is a vertical cross-sectional view of the same, FIG. 6 is a partially enlarged front view of a stirring paddle, and FIG. 7 is a side view of the same. is there. 7 ... Crusher, 11 ... Vibrating screen, 20 ... Liquefaction tank, 26 ... Liquor tank, 32 ... Fine grain rice processing device for koji making, 36 ... Rotating drum, 46 ... Koji making device, 83 , 83a …… Fermentation tank, 95 …… Transport pipe, 100 …… Koji carrier pipe

Claims (1)

[Claims] 1. A highly milled white rice is crushed by a crusher,
The crushed crushed rice is sieved by a vibrating screen into fine-grained rice on the sieve and rice flour under the sieve, and the rice flour is pumped into the liquefaction tank and the sake liquor tank through a pneumatic pressure-feeding pipe, and the fine-grained rice is used for koji making. It is fed under pressure into a fine grain rice processing device, and rice flour and feed water are stirred and mixed in a liquefaction tank, liquefied with a liquefying enzyme and then boiled, and the resulting liquefied rice flour liquid is pressure-fed to a fermentation tank through a transportation pipe, and also manufactured. Fine grain rice is hydrolyzed in a koji fine grain processing device and stirred in a rotating drum, and steam is supplied to steam up, and cooling air is supplied to the steamed fine grain rice to stir. While cooling, inoculate the inoculum with the koji mold inoculum, incubate for a certain period of time to obtain rice koji, and put the obtained rice koji into the koji making device to automatically control the carbon dioxide concentration and temperature. Stir and aerate for a specified time under the koji The obtained koji is pressure-fed to the fermentation tank through the koji-conveying pipe, while the rice flour and the feed water are stirred and mixed in the liquor mother tank and liquefied by the liquefying enzyme, and the koji obtained in the koji-making device is added to this. Then, lactic acid and yeast are added and grown for a predetermined time to obtain a liquor mother, and the obtained liquor mother is pressure-fed into a fermentation tank through a transport pipe, and the liquor mother, liquefied rice flour liquid, and koji are agitated in the fermentation tank. A method for producing sake by using crushed rice, which is characterized in that the aged mash is processed through multi-stage preparation to obtain an aged mash, and the resulting aged mash is processed into sake.