JPS585145A - Separation of germ from corn - Google Patents

Abstract

PURPOSE:An aqueous suspension of corn meal is, without steaming, subjected to alcohol fermentation and germs floating on the surface of the fermentation mixture are collected by filtration, thus permitting the sepration of germs without treatment with high temperature and sulfurous acid. CONSTITUTION:Corn grains are crushed into particles of 1,680-420mu sizes and mixed with water at a weight ratio of 1/3.4-1/1.8 to form a suspension. Then, the suspension, without steaming, is subjected to fermentation by adding a saccharifying enzyme (mainly consisting one originating from Rhyzopus) and a yeast. The fermentation is effected at 25-35 deg.C and continued for 60hr, while germs are carried by the carbon dioxide evolved by the fermentation up to the surface and filtered off.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for separating the germ portion from whole corn. Corn germ is rich in oil and protein,
It is useful as a raw material for edible oils such as salad oil and cooking oil, and as a raw material for proteins such as gluten. Most of the conventional methods for completely separating the germ from corn are based on wet grinding. In the wet grinding method, when whole corn is soaked in water, it is necessary to add 0.1 to 0.3% of anhydrous sulfurous acid for sterilization and cleaning inside collection vehicles, and the corn must be heated to 40°C or higher. There was a need. After soaking, the germ is separated into water tubes, pulverized, suspended in water again, the germs are separated based on the difference in specific gravity, and then washed, dehydrated, and dried. On the other hand, the remaining starch from which the germ has been separated is further ground, and after separating the lees etc., it is purified by washing with water, etc. to make corn starch, or it is liquefied and/or saccharified to make starch syrup, glucose, and invert sugar. It is.

The germs separated by this conventional method have a large amount of average aI at high temperatures! The raw material oil found in the germ, ie corn oil, has a high content of free fatty acids. Furthermore, conventional methods require large amounts of water, force, and power, making them difficult. The present invention provides a germ separation method that is completely different from such conventional methods, and involves adding a saccharifying enzyme and a yeast tube to an aqueous suspension of crushed whole corn grains without steaming, and evaporating the germs with alcohol.
#Kanaishi is a corn germ separation method characterized by collecting the germs floating on the upper surface of the fermentation liquid. The whole corn grinding tIII in the present invention is required not to be finely ground, and is preferably 1680 It is sufficient if it is crushed to about 420 μm. The pulverized product may be mixed with water at a weight ratio of about 1:3.4 to 1:1.8 to form a suspension.Alcoholic distillation waste liquid may be mixed with water, or the entire amount of water may be distilled. It may be used as waste liquid. Saccharifying enzyme and yeast were added to the suspension without steaming, and the mixture was heated at 25 to 35°C.
In this book, the present inventors have already disclosed various aspects of the non-cooking alcoholic fermentation method. That is, it is preferable to mainly use a saccharifying enzyme agent derived from Rhizolaps, and it is preferable to maintain the number of yeast at 2 x 10' cells/Wd or more within the first 10 hours of fermentation. Furthermore, when using raw materials contaminated with bacteria, a small amount (320 pPm or less) of anhydrous sulfite may be added. In such non-cooking alcoholic fermentation, the germ part is carried by the generated charcoal gas and floats to the top surface, so F can be removed from the top surface. OF can be removed at any time during fermentation, but for handling reasons, it is best to remove OF during the first half of fermentation. In the non-cooking alcoholic fermentation method developed by the present inventors, the fermentation period is 90 to 120 hours, so it is suitable for the operation to take KP 60 hours before the start of fermentation.

On the other hand, in the conventional fermentation method in which an aqueous suspension of ground whole corn grains is steamed to produce alcohol, the germ is liquefied and saccharified by heating, so the germ does not float to the top and is saccharified. Since it is mixed with lees, yeast, etc., it is difficult to separate only the germ part.

The corn germ separated by the method of the present invention may be washed with water and dried if necessary, and the corn oil corn germ can be used as a raw material for gluten production, similar to the germ separated by conventional wet grinding. In particular, the germs separated by the present invention are processed only at a sulfite concentration of 320 ppm or less even if raw materials with significant bacterial contamination are used, whereas the sulfite concentration of the conventional method is 0.1.
11 condition compared to the germ seen by wet milling at -0.3-. Therefore, the corn oil obtained from the germ according to the present invention is characterized by strong antioxidant power and low free fatty acid content, and is excellent as an edible crude oil.

Furthermore, in the conventional wet grinding method, it was difficult to confirm during the separation process whether the germ was completely separated or whether it contained starch or other substances, but with the method of the present invention, Most of the powder is converted to alcohol, impurities such as the skin settle down with the yeast, and only the germ floats on the top, so it can be completely separated with almost no impurities. Has characteristics. Therefore, post-treatment after separation is extremely easy, and the yield is even higher. have It also has the excellent effect of not using large amounts of water and heat unlike conventional methods. Next, a detailed explanation will be given using examples. In addition, the yield here is calculated using the following formula.
, Rhizolapus origin glucoamylase 8.4 units (JIS
K 7001-1972)/l raw material, 7i4.811
Sake mother (Satsucharomyces cerevisiae) 0.71 to 10
After stirring and mixing, the mixture was fermented at 28°C for 112 hours.

Particle size 1680~8411 69.0%840~42
0μ 16.5μ 420μ or less 14.5 according to JIS K 8801-1966.

24 hours after the start of fermentation, the embryo floating in the upper layer of the fermentation liquid was scooped up with a net, washed with water, and dried to obtain 154.8 p of germ (3 g of moisture) and a yield of 7.55 ml. On the other hand, the analysis results of the fermentation-finished liquid were as follows.

pH 4.9, TAC & acid) 3.1, Flucol 1
4.2s.

FE (fermentation ratio) 87.0% Example 2゜3.0kg of whole corn pulverized into the following particles
, 5.5 units/y of gelcoolase originating from Rhizolapus, 10.2 units/y of water, and 620 m/y of sake mash were placed in a 15/volume Japanese cypress, stirred and mixed, and then fermented at 35°C for 92 hours.

Particle size 1680~840μ ・30.0liters 840~42
0 μ 34.11 420 μ or less 35.9 48 hours after the start of fermentation, germ part tF is extracted from the upper layer of the fermentation liquid.
The germs were separated, washed with water, and dried to give an embryo of 186.1y (moisture content: 3%) and a yield of 7.4%f. On the other hand, the analysis results of the fermentation-finished liquid were as follows.

pH 4,7, TA B, 5, alcohol 9,4-1FE
87.5Is Reference Example 1 48f of Miao crude oil was obtained from 100y of the germ obtained in Example 1 by the compression-extraction method. The free fatty acid content in this crude oil was 1.5% as oleic acid.

Reference Example 2゜Embryo obtained in Example 2 100 f! Add jfc n-hexane 10 (1/), heat to about 60℃, and add 1/1
After immersion for 2 hours, the obtained sera (mixed solution of oil and fat and solvent) was sampled. N-hexane Sod was newly added to the embryo from which the micella had been removed, and after soaking in the same manner for 12 hours,
Micella was collected and the oil and fat extraction operation was repeated four times.

The entire amount of miscella obtained by this oil and fat extraction operation was taken into a jacketed distillation can, and heated to a temperature of 90 to 90°C while blowing nitrogen.
Heating at 100°C for 2 hours to remove the solvent, corn crude oil 51y
I got it. The free fatty acid content of this crude oil was 1.4 h as oleic acid.

mai person Suntory Ltd. Agent Toshio Takikawa -24 pieces

Claims (1)

[Claims] A method for separating corn germ, which comprises adding non-cooked tt saccharifying enzyme and yeast to an aqueous suspension of ground whole grain corn, fermenting it with alcohol, and removing the germ floating on the top of the fermented liquid.