JPH0738787B2 - Manufacturing method of processing raw materials for brewing - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a granular brewing raw material used as a koji-making or hanging raw material in brewing.

[Conventional technology]

In the production of fermented foods such as miso, soy sauce, sake, shochu, and vinegar, starchy raw materials such as malted rice and pregelatinized wheat, rice, milo, corn, etc. are used as hanging raw materials.

As the pregelatinized starchy raw material, it has been common to use steamed or roasted starchy grains since ancient times.
Granules of flour are used in place of the grains.

Conventionally, as a method for producing a flour granule as a raw material for brewing, water is added to the flour, and a method of obtaining artificial granules by kneading while kneading with a steam or internal friction heat generation type artificial granulator ( Japanese Patent Publication No. 45-14880), or a method of supplying hydrated flour to an extruder and heating it under pressure to expand it (Japanese Patent Publication No. 53-19680).

However, since the method of α is performed while kneading, the granulation property is poor, the tissue structure becomes too dense, and the koji mold does not easily fit into the koji mold when the koji is directly produced. Or, especially when reconstructing a dry granulated product, the shape retention is poor and it tends to disintegrate when immersed in water, and the tissue structure becomes too dense and the absorbability and swelling property during water addition are poor. It has drawbacks. Also, the method of α
Is uniform, and has the advantage that the growth of Aspergillus is good because the tissue is porous, but on the other hand, because it has a volume several times to several tens of times that of the raw material before processing,
There are drawbacks in that the quantity of the material is limited during transportation and koji making, and the puffed raw material in the lower part is crushed during sedimentation culture, resulting in poor suitability for koji making.

As a method of overcoming such drawbacks, water is added to wheat flour and the like to adjust the humidity, and the mixture is granulated by an extruder at a temperature of 60 ° C or lower at which it is not gelatinized, and then dried at a temperature of 100 ° C or higher and α
Has been proposed (Japanese Patent Publication No. 56-19988).

However, this method also avoids the disadvantage that the gelatinization is not sufficiently performed and the particles are swelled because they are dried at a high temperature, and the particles are crushed during sedimentation culture and the suitability for koji making is deteriorated as in the case of the result. Nakatsuta.

[Problems to be solved by the invention]

Therefore, it is desired to develop a method for obtaining a grain flour granulated product that is moderately porous and does not easily become crushed due to the tissue structure becoming too dense or swelling. It was

[Means for solving problems]

Under such circumstances, the present inventor has conducted diligent research and, as a result, hydrolyzes starchy flour and mixes it uniformly without substantially kneading, and then saturated water vapor is added to pregelatinize it in a short time. The present invention was completed by finding that an α-powdered flour granulated product that meets the above purpose can be obtained by granulating with an extruder under a low pressure afterwards.

That is, according to the present invention, water is added to starchy flour and mixed uniformly without substantially kneading, and then further mixed without substantially kneading while adding saturated steam.
A method for producing a raw material for brewing, comprising: obtaining 50% by weight of pregelatinized dough, and then granulating the pregelatinized dough with an extruder under conditions of an extrusion pressure of 5 kg / cm ² or less. It is a thing.

In the present invention, the starchy flour used as a raw material is
You can use what is generally used for brewing,
Examples thereof include flours such as rice, wheat, milo, and corn. Among these commonly used cereal flours, in the case of wheat flour, water this, kneading and granulating as it is,
Gluten having strong adhesiveness is formed, and the action of this gluten causes stickiness, resulting in too dense a tissue, and a problem that a preferable flour granule cannot be obtained. However, in the present invention, water is uniformly added to the wheat flour without substantially kneading, and further, gelatinization is performed by adding saturated steam without substantially kneading, and the gluten formed is heated. Since it can be denatured and its function can be deactivated, such a problem is solved and a good flour granule can be obtained.

To make the entire dough uniform without substantially kneading the starchy flour with water, the following procedure may be specifically performed.

That is, a cylindrical casing having a supply port for the blended raw material near one end and an outlet for the mixed mixture near the other end, a shaft-rotating shaft extending in the axial direction at the center of the casing, and A set of powder dispersion blades mounted at right angles to the shaft near the supply port, a plurality of sets of mixing blades mounted at right angles to the shaft at the downstream side of the powder dispersion blades, and a feed blade if necessary. In a relatively upstream portion of the cylindrical casing, at least one set of liquid dispersion blades is mounted on the downstream side of the powder dispersion blade at a right angle to the shaft, and from a position on the inner wall of the casing corresponding to the liquid dispersion blade. A liquid supply nozzle is provided inside the casing and directed to the central axis of the casing at the liquid supply port to minimize the gap between the inner wall of the cylindrical casing and the liquid supply nozzle. The powder disperser blade provided to a liquid dispersion blade, mixing apparatus comprising a feed blade and the mixing blade (hereinafter, referred to as high-speed mixer) was used to
Starch flour is supplied from the supply port, and water is supplied from the liquid supply port to mix the two. An example of such a high speed mixer is a super turbo manufactured by Nisshin Engineering Co., Ltd.

Then, the saturated water vapor is added to the starchy flour after hydration, and the mixture is mixed without substantially kneading to carry out the gelatinization. This specific method is carried out, for example, as follows.

That is, another similar high-speed mixer was installed downstream of the high-speed mixer, saturated steam was supplied from the liquid supply port of the high-speed mixer in the latter stage, and starchy flour uniformly hydrated in the former stage was obtained. Are mixed to obtain pregelatinized dough.

Furthermore, if necessary, an agitating conveyor having several steam supply ports at the bottom of the U-shaped trough is installed downstream of the high-speed mixer in the latter stage, and the steam supply is performed while supplying the α-form dough to the agitating conveyor. Saturated water vapor is supplied from the mouth, and both are mixed to achieve sufficient alpha conversion. The vapor pressure of saturated steam is preferably ² to 4 kg / cm ² , and the α-formation is preferably completed within 5 minutes.

The water content of the pregelatinized dough thus obtained is 30 to 50% by weight.
(Hereinafter referred to as “%”), particularly 35 to 45% is preferable. If the water content is less than 30%, the gelatinization is not promoted, and if it exceeds 50%, it becomes too soft and the granules adhere to each other, which is not preferable.

Granulation conditions with an extruder are important in the present invention, and it is necessary to carry out under extremely low pressure conditions such that swelling does not occur and porous granules are obtained. The extrusion pressure as such a condition is preferably 5 kg / cm ² or less, and particularly preferably 1 to ² kg / cm ² . If the extrusion pressure is higher than this, the granules are compacted and the structure becomes too dense, which is not preferable. Examples of the extruder used include a chiupper and the like.

Thus, a porous flour granule having a degree of gelatinization of 90% or more can be obtained.

Further, the α-granulated product obtained by the present invention may be dried, and can be stored for a long period of time, for example, if the moisture content is adjusted to 6 to 14% by heat drying or hot air drying. Is. When this is used, it can be easily reconstituted by adding water, and has sufficient suitability as a koji raw material or a kake raw material.

〔The invention's effect〕

As described above, since the granular brewing raw material obtained in the present invention is in a sufficiently porous state and is in an appropriate porous state, when it is used as a raw material for koji such as water, it absorbs water and swells. It has good characteristics and excellent shape-retaining property even during sedimentation culture, so that it has the characteristics that the growth of seed hyphae is good and that koji mold with strong enzymatic activity can be obtained.

〔Example〕

Next, examples and comparative examples will be described. The parts and% in the examples and comparative examples are shown by weight ratio.

Example 1 100 parts of rice flour was uniformly mixed with a super turbo (manufactured by Nisshin Engineering Co., Ltd.) in the preceding stage so that the water content was 35%.
Mix and then steam pressure 2kg / cm ² with super turbo in the latter stage
20% of saturated steam was added and mixed, and the mixture was allowed to stay in an agitating conveyor (manufactured by Nisshin Engineering Co., Ltd.) at 92 ° C. for 4 minutes to obtain α-fabric dough having a water content of 37.7%.

After that, it was extruded and granulated with a chiyo-tuper (type 72, manufactured by Hiraga Manufacturing Co., Ltd.) at an extrusion pressure of 2 kg / cm ² to obtain a brewing raw material.

Example 2 A processed raw material for brewing was obtained in the same manner as in Example 1 except that the extrusion pressure of the chiuppers was changed to 5 kg / cm ² .

Comparative Example 1 100 parts of rice flour was hydrated and kneaded with a Benipeller (manufactured by Kawaguchi Iron Works Co., Ltd.) to a water content of 35%, and then extruded.
It was extruded and granulated at 30 kg / cm ² to obtain a raw material for brewing.

Comparative Example 2 100 parts of rice flour was uniformly hydrated and mixed with a super turbo so as to have a water content of 35%, and then extruded with an extruder at an extrusion pressure of 50 kg / cm ² to perform expansion granulation to obtain a brewing raw material. It was

Comparative Example 3 A processed raw material for brewing was obtained in the same manner as in Example 1 except that the extrusion pressure of the chiuppers was set to 7 kg / cm ² .

Test Example 1 The degree of gelatinization of the raw materials for brewing obtained in Examples 1 and 2 and Comparative Examples 1 to 3 was measured, and the physical properties were evaluated. Further, seed koji was inoculated into each, and koji was made for 43 hours. After rinsing, the protease activity was measured and the condition of the medium was observed. The results are shown in Table 1.

Example 3 100 parts of fine powder fraction of mylo was uniformly mixed with water by a super-turbo in the first stage so as to have a water content of 45%, and then saturated steam with a vapor pressure of 2 kg / cm ² was obtained by a super-turbo in the second stage.
% Addition / mixing, 93 ° C in agitating conveyor
Was retained for 4 minutes to obtain a gelatinized fabric having a fabric moisture of 48.4%.

Then, it was extruded and granulated with a chipping machine at an extrusion pressure of 2 kg / cm ² to obtain a raw material for brewing. When this product was added to shochu shochu as a starting material, good milo shochu was obtained.

Example 4 A mixture of 50 parts of rice flour and 50 parts of wheat flour was uniformly hydrated and mixed in a super turbo in the first stage so that the water content was 40%, and then saturated in a super turbo in the second stage at a vapor pressure of 2 kg / cm ² . After adding and mixing 25% of water vapor, the mixture was allowed to stay at 93 ° C. for 4 minutes in an agitating conveyor to obtain a pregelatinized dough having a water content of 43.1%.

Then, the granulated product was extruded with a cutter at a pressure of 1 kg / cm ² and immediately dried with hot air at 100 ° C. to obtain a brewing raw material having a water content of 12%. After adding 40 parts of water to 100 parts of the brewing raw material, mixing and restoring the mixture, seed koji was added, and koji-making was performed at 30 to 35 ° C. for 43 hours to obtain good koji for miso. It was

Example 5 100 parts of wheat flour and 40% of water content by super turbo of the first stage
It was uniformly mixed with water so that it would become, and then 25% of saturated steam with a vapor pressure of 3 kg / cm ² was added for 15 seconds by a super turbo in the latter stage, and the mixture was treated for 15 seconds to obtain an α-form dough with a water content of 44.0%. .

Then, it was extruded and granulated with a chipping machine at an extrusion pressure of 2 kg / cm ² to obtain a raw material for brewing. The processed raw material for brewing had a degree of alpha conversion of 91.2% and had a porous property.

Claims (1)

[Claims] 1. A starchy grain flour is watered and uniformly mixed without being substantially kneaded, and then further mixed without being substantially kneaded while adding saturated steam, and the dough water content is 30 to 50.
A method for producing a brewing raw material, characterized in that a weight% of the α-form dough is obtained, and then the α-form dough is granulated by an extruder under conditions of an extrusion pressure of 5 kg / cm ² or less.