JP2844083B2 - Rice for brewing raw rice ▼ ▲ Today ▼ ▲ Equipment - Google Patents
Rice for brewing raw rice ▼ ▲ Today ▼ ▲ EquipmentInfo
- Publication number
- JP2844083B2 JP2844083B2 JP17908389A JP17908389A JP2844083B2 JP 2844083 B2 JP2844083 B2 JP 2844083B2 JP 17908389 A JP17908389 A JP 17908389A JP 17908389 A JP17908389 A JP 17908389A JP 2844083 B2 JP2844083 B2 JP 2844083B2
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- rice
- raw rice
- steam
- permeable belt
- brewing
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は酒造用原料米の に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] It is about.
従来、掛米用としての酒造原料米の に関しては、 が主流とされ、その結果、米粒の外皮部に酒造上必要以
上に、蛋白質が残存し、これらの成分の分解によつて、
酒質を濃重にし、くどいものにし、色沢を濃厚にする弊
害があつた。そのため良質の清酒を得る目的で、極力そ
の根元となる外皮部の除去が行なわれていた。Conventionally, rice for sake brewing about, Is the mainstream, as a result, more protein than necessary for sake brewing in the outer skin of rice grains, and by the decomposition of these components,
The harmful effects of thickening, sharpening, and thickening the color of the sake were caused. Therefore, in order to obtain high-quality sake, the outer skin, which is the root of the sake, has been removed as much as possible.
すなわち、従前は低精米歩合（高精白）の原料米が特
に望まれていたのである。That is, raw rice with a low rice polishing rate (high whitening) has been particularly desired in the past.
この発明は、従来行なわれていた掛米用としての低精
米歩合（高精白）の処理を高精米歩合（低精白）の蛋白
質編成処理によつて、原料米の利用効率の向上ととも
に、アミノ酸度の低下ならびに吸光度（着色度）その他
の数値の低下を計つて、良質な清酒を得ることを目的と
するが、このような掛米処理に対し、麹米の場合には、
原料米の米粒表面に、麹菌の繁殖を促すため、栄養分と
しての蛋白質を存在させる処理が必要となる。The present invention improves the utilization efficiency of raw rice and improves the amino acid content by replacing the conventional low rice milling rate (high milling) processing for kneaded rice with a high rice milling rate (low milling) protein knitting process. The purpose is to obtain high quality sake by measuring the decrease in the absorbance (degree of coloring) and other numerical values, but in the case of koji rice,
In order to promote the propagation of Aspergillus oryzae on the surface of the rice grain of the raw rice, it is necessary to perform a treatment in which protein as a nutrient is present.
上述したように掛米と麹米とでは、必要とする処理が
それぞれ異るのであるが、掛米、麹米を別々に処理した
のでは装置が二系統必要となり、装置の占有面積及び原
料米の流れ系統の繁雑化、ならびに経費の増大等から、
装置の兼用化が望まれていた。As described above, the required processing differs between kake rice and koji rice, but if kake rice and koji rice are separately processed, two systems are required, and the occupied area of the apparatus and the raw rice Due to the complication of the flow system and the increase in costs,
There has been a demand for a dual-purpose device.
従来、酒造用原料米は、米質が清酒の品質に及ぼす影
響が大きいため、高価な酒造用好適米或いは良質米を選
び、低精白（40％〜70％）として、合理的に処理するこ
とが、良質の酒造りに欠かせぬ原則と考え、淡麗でソフ
トな良い酒造りを行なつて来たが、ここにおいて、この
発明は、精米歩合を80％〜85％にとどめて、原料利用効
率の増大を図り、しかも淡麗でソフトな良質の酒を醸成
させる装置を提供しようとするものである。Conventionally, since the quality of rice for sake brewing has a great effect on the quality of sake, select suitable rice for sake brewing or good quality rice, and process it rationally as low whitening (40% to 70%). However, the company believed that it was an indispensable principle for high-quality sake brewing, and has been making simple, soft, and good sake brewing. The purpose of the present invention is to provide a device for producing high-quality sake that is simple and soft.
すなわち掛米用としての原料米の外皮部分に多く含有
される、不要な蛋白質を高温短時間の によつて変性させ、麹菌の酵素作用を受けにくくする手
段と、一方麹米原料米の米粒表面に麹菌の繁殖を促すた
め、栄養分としての蛋白質を存在させる。In other words, unnecessary proteins, which are often contained in the hull portion of raw rice for use in rice, And a protein as a nutrient to promote the propagation of the koji mold on the surface of the rice grain of the koji rice raw rice.
の両作用を兼ねそなえた を提案するものである。 Combines the two functions of Is proposed.
以下にこの発明の詳細を、実施例によつて説明する。 Hereinafter, the present invention will be described in detail with reference to examples.
添付図面中、第１図はこの発明の装置の一実施例の竪
断面図で、第２図は第１図のII−II断面図を示す。1 is a vertical sectional view of an embodiment of the apparatus of the present invention, and FIG. 2 is a sectional view taken along the line II-II of FIG.
図において１は缶本体で、 を行なうための圧力容器である。２は鏡板で、クラツチ
ドア方式とし、人力で容易に開閉ができるようになつて
いる。３は原料を定量供給するロータリバルブ、４は の蒸米を排出させるロータリバルブ、5,7は の余剰蒸気を排出させる排風機、6,8は排風機5,7の排風
を閉とするバルブの操作ハンドルで、制御装置を設けて
遠隔操作もできるものである。９は洗滌水、ドレン水等
の排水バルブ、10は を行なう蒸気の供給バルブで、23は との蒸気供給継手である。In the figure, 1 is a can body, Pressure vessel for performing the Reference numeral 2 denotes a head plate, which is of a clutch door type and can be easily opened and closed manually. 3 is a rotary valve for supplying a fixed amount of raw materials, and 4 is a rotary valve. 5 and 7 are rotary valves to discharge steamed rice The exhaust fans 6 and 8 are operation handles of valves for closing the exhaust air from the exhaust fans 5 and 7, and can be remotely operated by providing a control device. 9 is a drain valve for washing water, drain water, etc., 10 is 23 is a steam supply valve And the steam supply joint.
この様な缶本体１内に、鎖車、ドラム等から成る駆動
体11と同様な構成の従動体12が設けられ、図示されてい
ない原動機によつて駆動される。In such a can main body 1, a driven body 12 having the same configuration as a driving body 11 including a chain wheel, a drum, and the like is provided, and driven by a motor (not shown).
この駆動体11と従動体12には、無端状の通気性ベルト
13が捲回され、この通気性ベルト13で囲まれる内側に、
蒸気発生部17,18,19,20が配設され、それぞれの発生部
に手動又は遠隔操作の可能な蒸気の制御装置17′,18′,
19′,20′が設けられている。The driving body 11 and the driven body 12 have an endless breathable belt.
13 is wound, inside inside surrounded by this breathable belt 13,
Steam generators 17, 18, 19, 20 are provided, and steam generators 17 ', 18', which can be manually or remotely operated in each generator.
19 'and 20' are provided.
なお図に二点鎖線で示す24,25,26,27は蒸気発生室で
ある。14は通気性ベルト13の上行部分に近接して設けら
れた立板で、 の原料の案内である。24, 25, 26, and 27 shown by two-dot chain lines in the figure are steam generation chambers. 14 is a standing plate provided near the ascending part of the breathable belt 13, Of raw materials.
次に16は案内を有するシユート、15は通気性ベルト13
上から堆積厚に関連して設けられたスクリユウで、中央
部から外側に向つて輸送ならしを行ない、ロータリバル
ブ３から供給落下される原料のかたまり発生防止部とし
て、衝撃緩和にも役立つ。16 is a guide having a guide, 15 is a breathable belt 13
A screw provided from the top in relation to the deposition thickness is used to carry out transport leveling from the center to the outside, and also serves as a part for preventing the generation of a mass of raw material supplied and dropped from the rotary valve 3, and also serves to reduce impact.
なお21,22は に設けられた移動用車輪で、28は軌条である。21 and 22 are The reference numeral 28 denotes a rail.
上記のような構成の下に、バルブ6,8を閉とし、ロー
タリバルブ3,4、駆動体11及び従動体12に、回転を与
え、蒸気の供給バルブ10を開き、蒸気発生部17,18,19,2
0からの蒸気の流量を制御装置17′,18′,19′,20′で調
整し、ロータリバルブ３から前処理を完了した原料を、
通気性ベルト13上に供給すると、中央部から外側に向つ
て輸送馴らしを行なうスクリユウ15によつて、衝撃緩和
と同時に、通気性ベルト13の全域に亘り、均等に同一密
度に堆積される。或いは、原料の状態によつて、シユー
ト16に案内を設けても役目は果せる。Under the above configuration, the valves 6, 8 are closed, the rotary valves 3, 4, the driving body 11 and the driven body 12 are rotated, the steam supply valve 10 is opened, and the steam generation sections 17, 18 , 19,2
The flow rate of steam from 0 is adjusted by the control devices 17 ′, 18 ′, 19 ′, and 20 ′.
When supplied on the permeable belt 13, the screw 15, which is transported from the central portion to the outside, accumulates the shock at the same time and at the same density over the entire area of the permeable belt 13, while alleviating the impact. Alternatively, depending on the state of the raw material, the function can be achieved even if a guide is provided in the shot 16.
このようにして排風機5,6の排風バルブ6,8を閉とし、
流量制御された蒸気を蒸気発生部17,18,19,20から供給
すると通気性ベルト13上に堆積された原料米は、一定圧
力の下に一定時間蒸気と接触して が行なわれ、ロータリバルブ４から排出される。これで
いわゆる が構成される。In this way, the exhaust valves 6, 8 of the exhaust fans 5, 6 are closed,
When the flow-controlled steam is supplied from the steam generators 17, 18, 19, and 20, the raw rice deposited on the permeable belt 13 comes in contact with the steam under a certain pressure for a certain time. Is carried out and discharged from the rotary valve 4. This is what is called Is configured.
排風機5,7の風量を排気用バルブ6,8によつて調整し、
制御装置17′,18′,19′,20′で調整された蒸気を、発
生部17,18,19,20から発生させることにより、蒸気は原
料堆積層29を通過して を行ない、蒸米はロータリバルブ４から排出され、余剰
蒸気は排風機5,7から排気される。これはいわゆる の構成となる。The air volume of the exhaust fans 5 and 7 is adjusted by exhaust valves 6 and 8,
By generating the steam adjusted by the control devices 17 ', 18', 19 ', 20' from the generators 17, 18, 19, 20, the steam passes through the raw material deposition layer 29. The steamed rice is discharged from the rotary valve 4 and the excess steam is discharged from the blowers 5 and 7. This is the so-called Configuration.
の際は、原料投入付近と、排出部付近とでは、蒸気の通
過抵抗に差異を生じるため、第１図に二点鎖線で示す蒸
気発生室24,25,26,27を設ければ、更に均等な蒸しが得
られる。 In this case, there is a difference in steam passage resistance between the vicinity of the raw material input and the vicinity of the discharge part. Therefore, if steam generation chambers 24, 25, 26, and 27 shown by two-dot chain lines are provided in FIG. Even steaming is obtained.
なお21,22は に設けられた移動用車輪で、クラツチドア方式の鏡板２
を人力で開き、第２図の軌条28上を移動させ、外部で点
検洗滌を行なうことができる。21 and 22 are A moving door provided in a clutch door type end plate 2
Can be opened manually and moved on rails 28 in FIG. 2 to perform external inspection and cleaning.
また煩雑を避けるため図示してはいないが、缶本体内
に設けた自動洗滌装置によつて、作業終了後に をその都度外部に移動させることなく、装置外部からの
制御操作によつて、各部分を自動的に洗滌することもで
きる。Although not shown for the sake of simplicity, after the work is completed, Each part can be automatically washed by a control operation from the outside of the apparatus without moving the parts to the outside each time.
この発明の装置で、原料米を 仕込醗酵を行ない、上槽後の各分析値を示すと表の通り
である。In the device of the present invention, the raw rice is As shown in the table, the fermentation was performed, and the analysis values after the upper tank were shown.
処理に関しては、麹米は とし、常法の手段で製麹を行なつた。As for the processing, koji rice is Then, koji-making was carried out by a conventional method.
また掛米については、対照区に対し 試験区A,Bに対し とし、精白歩合は対照区70％、試験区はテストA,Bとも8
5％のものを使用し、 として、対照区は無圧で35分、試験区Ａは温度107℃
（0.29Kg/cm2）で10分蒸煮、試験区Ｂは温度111℃（0.4
8Kg/cm2）で10分の蒸煮処理を行ない、澱粉を過度に損
傷させない条件で蛋白の変性を行ない、仕込醗酵させて
上槽後の各分析値を示すと次表の通りである。For Kakeme rice, For test areas A and B The percentage of whitening was 70% in the control plot, and the test plot was 8 for both test A and B
Use 5%, As a control, the control plot was 35 minutes under no pressure, and the test plot A was at a temperature of 107 ° C.
(0.29Kg / cm 2 ) for 10 minutes.
The following table shows the analytical values after steaming at 8 kg / cm 2 ) for 10 minutes, denaturation of the protein under conditions that do not excessively damage the starch, fermentation, and fermentation.
表に示されるように、この発明装置で を行なうと、高精米歩合の米粒外皮部に多く含まれる蛋
白質を完全変性させた結果、麹菌の酵素の作用を受けに
くくして、もろみの醗酵中における製成酒のアミノ酸度
は大巾に減少し、これに併わせて吸光度（着色度）、鉄
分、尿素、Ｔ−Ｎ等は数値に示されるように改善され、
酒質においても、清酒は淡麗ですつきりとしたタイプと
なつた。 As shown in the table, , The protein abundantly contained in the hull of the rice grain with a high rice milling rate is completely denatured, making it less susceptible to the action of the enzymes of Aspergillus and greatly reducing the amino acid content of the sake produced during the fermentation of moromi. In conjunction with this, the absorbance (degree of coloring), iron content, urea, TN, etc. are improved as shown in the numerical values,
As for the quality of sake, sake has become a simple and delicate type.
このように、この発明の装置で原料米を処理すると、
従来法の低精米歩合70％に対し、この発明の装置で精米
歩合80％〜85％で処理した清酒と比べて、酒質は何ら遜
色のないものができ、大巾に原料の利用率向上が計られ
た。Thus, when the raw rice is processed by the apparatus of the present invention,
Compared to the 70% low-polished rice ratio of the conventional method, the sake quality is comparable to that of sake that has been processed with the rice-milling ratio of 80% to 85% using the device of the present invention. Was measured.
この利用率向上を結論の範囲で示すと、製品の質を同
程度とした場合、市販酒10,000石当り原料米のみでほぼ
￥72,000,000の利潤追求となる。If this improvement in utilization rate is shown within the scope of the conclusion, if the quality of the product is the same, the profit pursuit of almost $ 72,000,000 will be achieved with only rice as raw material per 10,000 stones on the market.
上記のような特徴を有するこの発明の装置は、 のため、占有面積が少なく、製産ラインに繁雑さを与え
ず、更に作業終了までの操作がすべて自動化されている
ため、管理費の節減、省資源、省エネ、省力について醸
造業界に貢献する所、大なるものがある。The device of the present invention having the above-described features is: As a result, the area occupied is small, does not add complexity to the production line, and all operations up to the end of work are automated, contributing to the brewing industry in terms of management cost reduction, resource saving, energy saving and labor saving. There is something great.
第１図はこの発明の装置の一実施例の竪断面図で、第２
図は第１図II−II線に沿う切断面図である。 なお図において、 １……缶本体 3,4……ロータリバルブ 5,7……排風機 11……駆動体 12……従動体 13……通気性ベルト 17,18,19,20……蒸気発生部 17′,18′,19′,20′……制御装置 である。FIG. 1 is a vertical sectional view of an embodiment of the apparatus of the present invention.
The figure is a cutaway view along the line II-II in FIG. In the figures, 1 ... can body 3,4 ... rotary valve 5,7 ... exhaust air 11 ... drive 12 ... follower 13 ... breathable belt 17,18,19,20 ... steam generation Sections 17 ', 18', 19 ', 20' ... Control devices.
Claims (5)
を有し、この通気性ベルト上に堆積される原料米を連続
的に する装置において、前記缶本体の上部には原料米供給用
で気密性を有しかつ定量供給を行なうロータリバルブ
と、開閉可能で調節機能を有する排風機とを、また缶本
体の下部には の蒸米を連続的に取り出すための気密性を有するロータ
リバルブを配設して缶体を構成し、この缶体内には鎖
車、ドラム等から成る駆動体とこれと同様な構成の従動
体との間に、前記通気性ベルトを捲回すると共に、この
通気性ベルト上の積層原料米を すべく、蒸気発生部を設けて成る であつて、 ａ） に際しては、前記排風機を閉として、所定の蒸気圧を維
持しながら を行ない、 ｂ） に際しては、蒸気を原料米堆積層に通過させた後、缶本
体上部の排風機から余剰蒸気を排出しつつ、 を行なわせ、 もつて、掛米用或いは麹米用の の適切化を計るとともに、 を単一の缶本体内で実施しうるようにしたことを特徴と
する醸造用原料米の An endless permeable belt is provided in a partitioned can body, and raw rice deposited on the permeable belt is continuously fed. In the apparatus, an upper part of the can main body is provided with a rotary valve for supplying raw rice, which is airtight and performs a fixed amount supply, and a blower that can be opened and closed and has a regulating function, and a lower part of the can main body is provided at a lower part of the can main body. A rotary valve having an airtightness for continuously taking out steamed rice is arranged to form a can body, in which a driving body composed of a chain wheel, a drum and the like and a driven body having a similar configuration are provided. In the meantime, while winding the air permeable belt, the laminated raw rice on this air permeable belt To provide a steam generator And a) At this time, while closing the exhaust fan, maintaining a predetermined vapor pressure B) At the time, after passing the steam through the raw rice sedimentary layer, while discharging excess steam from the exhaust fan at the top of the can body, And for kake rice or koji rice While optimizing Of rice for brewing, characterized in that it can be carried out in a single can body.
供給する工程において、移動する通気性ベルト上に、所
定の間隔を維持して、中央部から両側に拡散するスクリ
ユウを通気性ベルトの進行方向にほぼ直角に設け、供給
される原料米を通気性ベルト上に均等な密度で、一定厚
さに堆積させることを特徴とする特許請求の範囲第１項
記載の醸造原料米の 2. In the step of supplying raw rice from a rotary valve on an upper portion of a can body, a screw which diffuses from a central portion to both sides from a central portion is maintained on a moving permeable belt at a predetermined interval. The brewed raw rice according to claim 1, wherein the raw rice to be supplied is deposited at a uniform thickness on the air-permeable belt at a uniform thickness.
車又はドラムと、従動体としての鎖車又はドラム間に捲
回される通気性ベルトの上行側の下面に接して、複数の
蒸気発生室を設けて、 に堆積される原料米全域に対し、均等に蒸気を供給する
ようにしたことを特徴とする特許請求の範囲第１項記載
の醸造用原料米の 3. A chain wheel or a drum as a driving body disposed inside the can body and a lower surface on an ascending side of an air-permeable belt wound between the wheel chain or a drum as a driven body, The steam generation chamber of The raw rice for brewing according to claim 1, wherein steam is supplied evenly to the entire area of the raw rice deposited on the rice.
を含む に移動用車輪を設け、作業終了後、この を缶本体外に移動させて洗滌しうるようにしたことを特
徴とする特許請求の範囲第１項記載の醸造用原料米の 4. An endless breathable belt disposed within a can body. After the work is completed, 2. The rice for brewing according to claim 1, wherein the rice is moved outside the can body and can be washed.
終了後、外部操作により自動的に缶本体内を洗滌しうる
ようにしたことを特徴とする特許請求の範囲第１項記載
の醸造用原料米の 5. The can according to claim 1, wherein an automatic cleaning device is provided at each part in the can body, and after the work is completed, the inside of the can body can be automatically cleaned by an external operation. Rice for brewing
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17908389A JP2844083B2 (en) | 1989-07-13 | 1989-07-13 | Rice for brewing raw rice ▼ ▲ Today ▼ ▲ Equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17908389A JP2844083B2 (en) | 1989-07-13 | 1989-07-13 | Rice for brewing raw rice ▼ ▲ Today ▼ ▲ Equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0347066A JPH0347066A (en) | 1991-02-28 |
| JP2844083B2 true JP2844083B2 (en) | 1999-01-06 |
Family
ID=16059787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17908389A Expired - Lifetime JP2844083B2 (en) | 1989-07-13 | 1989-07-13 | Rice for brewing raw rice ▼ ▲ Today ▼ ▲ Equipment |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2844083B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2597855Y2 (en) * | 1991-04-25 | 1999-07-19 | 株式会社弥生エンヂニアリング | Steaming material supply scraper |
| JP2002034482A (en) | 2000-07-28 | 2002-02-05 | Fuji Seisakusho:Kk | Apparatus for gelatinizing noodle |
| JP2011030499A (en) * | 2009-07-31 | 2011-02-17 | Riverson:Kk | Method for producing high-quality refined sake and apparatus for producing steamed rice to be used in the production method |
| CN102783588B (en) * | 2011-05-20 | 2015-06-17 | 藤原酿造机械株式会社 | Continuous pressurized cooking device |
-
1989
- 1989-07-13 JP JP17908389A patent/JP2844083B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0347066A (en) | 1991-02-28 |
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