JP2014076018A - Method and apparatus for steaming malt raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for steaming malt raw material, which causes no agglomeration and prevents the occurrence of sticking due to contact with dew condensation water in the case of using a rotary drum.SOLUTION: When a malt raw material K is steamed in a drum 1a, the malt raw material K is continuously or intermittently agitated while heating means heats the drum 1a so as to complete the steaming, preventing the occurrence of dew condensation water on the inner surface of the drum 1a. The heating means may include, for example, a double structure rotary drum body 1 for heating the wall surface of the drum 1a by feeding steam inside a jacket 2. Since no agglomeration of raw material occurs, uniform steaming can be achieved. Since no dew condensation water is attached to the inner surface of the drum, the occurrence of sticking due to contact with dew condensation water can be prevented.

Description

  The present invention relates to a method for steaming rice bran raw materials such as grains of rice, wheat, soybeans, etc., and powder of grains such as rice flour and white rice bran, and a steaming apparatus for carrying out this steaming method.

  Conventionally, a container called koji (kushiki) has been used for steaming koji raw materials that are carried out before the koji making process (for example, FIG. 3 of Patent Document 1). And the soot raw material which finished pretreatments, such as immersion and draining, was allowed to stand in the soot, and steam was allowed to pass through the raw material layer while still standing, and the soot raw material was cooked.

  In the steaming method using this koji, since the raw material layer is thick, there is a problem that it is difficult for steam to escape through the raw material layer evenly. For this reason, there is a case in which the “escaping method” in which the raw material is added to the portion of the raw material from which the vapor has escaped is used (for example, Non-Patent Document 1).

  Conventionally, for powders such as rice bran and bran, rice husk is sometimes mixed with raw materials in order to improve air permeability during steaming and koji making. However, when rice husk was mixed, there was a problem that the odor of rice husk adhered to the raw material after cooking and the product after koji making.

  In addition, a lateral continuous steaming device has been proposed in which steam is continuously supplied and steamed while placing the raw material on the conveyor (for example, Patent Document 2).

  However, in any method, steam is passed through the raw material layer while still standing or placed on a conveyor, so that the raw material is not cooked uniformly and a lump is formed or the whole raw material is solidified. There was a case. This problem is particularly remarkable when the koji raw material is a powder containing a large amount of starch such as rice flour or white koji.

  Therefore, using a rotatable drum as a steaming device for koji raw material, for example, by rotating the drum several times while performing the cooking over 40 to 50 minutes, the above-mentioned problem that the lump is not uniformly cooked is generated. It was considered to avoid it.

  However, if the drum is rotated during steaming, the condensed water adhering to the inner surface of the drum due to the steam will come into contact with the raw material of the cocoon and a large amount of moisture will be generated. Problem has occurred.

JP 2004-254624 A Japanese Patent Laid-Open No. 7-308182 “Sakai Sake Brewery, Gohashi Blog, Sake Brewery Diary, Ginjo Sake Page”, [online], January 21, 2009, Sakai Sake Brewery Co., Ltd., [searched September 24, 2012], Internet <URL: http : //www.gokyo-sake.co.jp/blog/sake/2009/01/>

  The problem to be solved by the present invention is that the conventional steaming method is a method in which steam is steamed through a raw material layer placed on a stationary or conveyor, so that the cocoon raw material is not cooked uniformly and a lump is formed In other words, the entire raw material may be hardened.

  In addition, in order to cope with the above problem, a rotary drum type steaming device has been studied, but in reality, when a rotary drum is used, the condensed water adhering to the inner surface of the drum comes into contact with the koji raw material, This is a new problem that a lot of moisture-containing lumps are generated.

  The present invention enables steaming without causing lumps by rotating the drum during steaming so that the raw material is evenly touched with steam, and even when a rotating drum is used, An object of the present invention is to provide a method and an apparatus for steaming raw material for koji that can prevent the occurrence of lumps.

In order to achieve the above-mentioned object,
In order to prevent the formation of dew condensation water on the inner surface of the drum when cooking the koji material in the drum, the koji material is stirred continuously or intermittently while heating the drum by a heating means. Is the most important feature.

  In the present invention, since the koji raw material is cooked continuously or intermittently with stirring, the raw materials do not harden together, if the particles are in a granular state, the powder is in a dispersed state, and if it is a powder, it is in a powdered state The steaming can be completed as it is.

  In the present invention, in order to prevent the formation of condensed water on the inner surface of the drum, the stirring is performed while the drum is heated by the heating means, so that the condensed water does not adhere to the inner surface of the drum and is in contact with the condensed water. It is also possible to prevent the occurrence of lumps.

  Therefore, according to the present invention, since all of the koji raw material introduced in the cooking process can be used in the next koji making process, the loss of the raw material is reduced. Moreover, since generation | occurrence | production of the lump by contact with condensed water can be prevented, the washing | cleaning of the container (drum) used for cooking becomes easy, and washing | cleaning time is also shortened. In addition, in the present invention, since sufficient air permeability is ensured by stirring and steaming, it is not necessary to mix the rice husk into the raw material, and there is no problem that the rice husk odor adheres to the product.

  In addition, koji manufactured from powder raw materials such as rice flour and white koji has a much stronger enzyme titer than koji made from grains. Therefore, if the present invention is used as a method for steaming koji raw materials in the production of foods such as sake, shochu, miso and miso, the amount of koji used in the koji making process can be greatly reduced. It also leads to cost reduction.

BRIEF DESCRIPTION OF THE DRAWINGS It is a front view of the cooking apparatus (Example of a jacket system) of 1st Example which implements the cooking method of this invention. It is the side view which looked at the steaming apparatus of 1st Example from the left direction. In the steaming apparatus of 1st Example, it is a schematic diagram which shows that stirring of a koji raw material is performed by the fall from the inclined surface of the raw material layer which arises by rotation of a drum. In the steaming method which performs intermittent stirring, it is a figure explaining the specific example of stirring time and stirring stop time. It is a front view of the cooking apparatus (Example of a heater radiant heat system) of 2nd Example which implements the cooking method of this invention. It is a front view of the cooking apparatus (Example of a linear heater winding system) of 3rd Example which implements the cooking method of this invention.

  In the present invention, “stirring” means an operation of repeatedly separating the solid material of the koji raw material from the adjacent solid or bringing it into contact with another solid.

  When the "stirring" is configured to be performed by dropping from the inclined surface of the raw material layer caused by the rotation of the drum, the falling raw material is sequentially cooked by touching the steam filling the drum, Is preferred.

  If the rotation speed of the drum is too high, the time for the raw material to come into contact with the steam becomes insufficient, and the efficiency of the steaming deteriorates. In addition, if the rotation speed of the drum is too slow, a portion where the raw material of the koji is excessively exposed to steam is generated, and cooking is uneven and unevenness occurs. According to various studies by the present inventor, the drum rotation speed is preferably 1 rotation / 30 to 90 seconds.

  The “heating means” of the present invention may be any means that can raise the temperature of the wall surface of the drum so that the condensed water does not adhere to the drum inner surface when the raw material is steamed while stirring. As for the timing of heating the wall surface of the drum, preheating may be started before the stirring of the soot raw material is started, or heating may be temporarily stopped during the stirring of the soot raw material and the remaining heat may be used.

  In the steaming method of the present invention, the configuration of the “heating means” is not particularly limited. For example, the drum has a double jacket structure, the steam is filled in the jacket during steaming, and the drum wall surface is heated. A configuration in which radiant heat is constantly applied from the heater to heat the drum wall surface, a configuration in which a linear heater is wired directly on the outer surface of the drum, and the drum wall surface is heated can be employed.

  Hereinafter, the best mode of the steaming method and steaming apparatus of the present invention will be specifically described with reference to the accompanying drawings. In FIG. 1, S1 has shown the steaming apparatus of 1st Example provided with the jacket-type heating means.

  The steaming apparatus S1 includes a rotating drum body 1 having a double structure in which a jacket 2 is provided outside the drum 1a. The hot steam is fed into a space 2a between the drum 1a and the jacket 2 so that the drum 1a is moved from the outer surface side. It is possible to prevent condensation water from adhering to the inner surface of the drum 1a by heating.

  The rotating drum body 1 rotates around the main shaft 3 by the power from the driving device 10 with the soot raw material K placed in the drum 1a. A water supply steam supply pipe 3a is inserted into the main shaft 3, and water and steam necessary for steaming the raw material for straw are supplied into the drum 1a through the water supply steam supply pipe 3a.

  The raw material K is charged into the drum 1a from a raw material charging port 4 provided on the outer wall of the rotary drum body 1. The product temperature sensor 5 measures the temperature of the koji raw material K charged in the drum 1a.

  Reference numeral 6 denotes a blower valve that adjusts the amount of air fed into the drum 1a, and reference numeral 7 denotes a wind exhaust valve that adjusts the amount of air discharged from the drum 1a to the outside. Reference numeral 8 denotes a jacket pipe that feeds high-temperature steam into the space 2a between the drum 1a and the jacket 2, and 9 denotes a rotary joint. 13a, 13b has shown the mount frame which supports steaming apparatus S1.

  Although illustration is omitted, the rotary drum main body 1 is connected to a control panel for controlling the rotation and stop of the drum 1a and a fan for cooling the steamed raw material. Further, a water supply valve and a steam supply valve are attached to the water absorption steam supply pipe 3a.

  FIG. 2 is a side view of the steaming device S1 as viewed from the left. The drive shaft 10 a of the drive device 10 and the sprocket 3 b of the main shaft 3 are coupled by a chain 11, and the power of the drive device 10 is transmitted to the main shaft 3. Reference numeral 12 denotes a blower duct that feeds air into the drum 1a.

  Next, the steaming method of the present invention using the steaming apparatus S1 having the above configuration will be described. First, high temperature steam is supplied from the jacket pipe 8 to the space 2a between the drum 1a and the jacket 2 to preheat the jacket 1a.

  The soot raw material is introduced into the drum 1a, which has been preheated, from the raw material inlet 5, and the rotating drum body 1 is rotated by the driving device 10, while the steam supply valve of the water-absorbing steam supply tube 3a is opened to enter the drum 1a. Steam and fill with steam.

  When the drum 1a is rotated, as shown in FIG. 3, the straw raw material K2 at the top of the inclined raw material layer sequentially falls, so that the straw raw material K is stirred.

  Compared with the conventional method in which the above-described steaming method of the present invention is carried out by leaving the raw material layer stationary, contact with the steam filled in the drum 1a is sufficiently performed. Can be prevented. In addition, since the koji raw material is evenly cooked, raw material loss can be reduced.

  Moreover, since the inner surface of the drum 1a is heated even during cooking, dew condensation water does not adhere to the inner surface of the drum 1a. Therefore, since generation | occurrence | production of the lump by contact with condensed water can also be prevented, a raw material is cooked in a suitable state.

  In particular, when the koji raw material is a powder such as rice flour or white birch, the conventional cooking method causes the mass of the raw material to be produced, but if the cooking method and apparatus of the present invention are used, the cooking is completed without causing the mass to be produced. To do.

  In the steaming method of the present invention, the koji raw material is stirred continuously or intermittently. “Intermittent stirring” means that stirring is repeated at regular intervals.

  FIG. 4 is a diagram illustrating a setting example of the stirring time and the stirring stop time when intermittent stirring is performed. The white background portion indicated by symbol A indicates the stirring time, and the shaded portion indicated by symbol B indicates the stirring stop time. That is, (a) has a stirring stop time of 1 minute (stirring time is indefinite), (b) has a stirring stop time of 5 minutes (stirring time is indefinite), (c) has a stirring time of 3 minutes (stirring stop time is (Indefinite), (d) shows an example in which the stirring time is 10 minutes (the stirring stop time is indefinite).

  As described above, when intermittent stirring is performed in the present invention, for example, as shown in FIG. 4, one of the stirring time and the stirring stop time may be set to a fixed time. Further, both the stirring time and the stirring stop time may be set to a fixed time, or both may be set as indefinite times. All of these correspond to “intermittent stirring”.

  FIG. 5 is an explanatory diagram of the steaming apparatus S2 of the second embodiment provided with heating means of a heater radiant heat system.

  Only the differences from the steaming device S1 of FIG. 1 will be described. In the steaming device S2 of the second embodiment, as a heating means, a heater 14 that is installed close to the outer surface of the drum 1a and can heat the drum 1a by radiant heat is provided. Provided.

  The heater 14 has the same length as the axial direction of the main shaft 3 of the drum 1a so that the entire area of the drum 1a can be efficiently heated.

  According to the steaming device S2, since the drum 1a can be heated evenly from the outer surface by the radiant heat from the heater 14, it is possible to prevent the condensed water from adhering to the inner surface of the drum 1a. In addition, when using steaming apparatus S2, preheating is performed, rotating the drum 1a also in the case of preheating.

  FIG. 6 is an explanatory view of the steaming apparatus S3 of the third embodiment provided with heating means of a linear heater winding system.

  Only the differences from the steaming apparatus S1 of FIG. 1 will be described. In the steaming apparatus S3 of the third embodiment, the heating means is attached so as to be wound around the outer surface of the drum 1a, and the drum 1a can be heated from the outer surface. A heater 15 is provided.

  The linear heater 15 is wound around the entire outer peripheral surface of the drum 1a so that the drum 1a can be heated at high speed.

  According to the steaming device S3, the drum 1a can be heated from the entire outer peripheral surface by the linear heater 15, so that it is possible to prevent the condensed water from adhering to the inner surface of the drum 1a.

  Hereinafter, an example in which 100 kg of rice flour is used as a koji raw material and steamed with the steaming apparatus S1 of the first example and the enzyme titer of the obtained koji product was measured will be described.

  Before the soot raw material is charged into the rotating drum body 1, the drum 1a is preheated by passing steam through the space 2a between the drum 1a and the jacket 2 for one hour.

  100 kg of rice flour is charged from the raw material charging port 4 of the drum 1a that has been preheated.

  While passing steam through the space 2a inside the jacket 2, the drum 1a is rotated and water 16L is submerged from the submerged nozzle in the drum.

  After completion of drowning, with the steam passing through the space 2a inside the jacket 2, while rotating the drum 1a, the steam supply valve of the feed water steam pipe 3a is opened to put steam into the drum 1a, Directly touch the ingredients and start cooking.

  Steaming was performed for 60 minutes after the product temperature sensor 5 showed 100 ° C. The rice flour did not harden and was cooked as it was.

  After the completion of cooking, while the drum 1a was rotated, the blower valve 6 and the exhaust air valve 7 were opened, the raw material in the drum 1a was blown and cooled, and the raw material temperature was cooled to 35 ° C.

  After completion of cooling, seed pods were inoculated in drum 1a and a koji making process was carried out. The koji making process was in accordance with the “Method for producing a solid koji” of Japanese Patent No. 4801443, and was cultured for 42 hours.

  After the completion of the koji making, the enzyme titer was measured in accordance with the 4th revision of the NTA-specified analysis method. As shown in Table 1, it was found that solid koji superior to conventional rice koji was obtained.

  The present invention is not limited to the above-described embodiments, and it goes without saying that the embodiments may be appropriately changed within the scope of the technical idea described in each claim.

  For example, although the example in the case of cooking rice flour was disclosed in the said Example, this invention is applicable also to rice bran raw materials other than rice flour, and the kind of rice bran raw material is not ask | required in particular.

  The present invention can be used in the fields of food, fermentation, pharmaceuticals, biochemical industry, and the like.

S1, S2, S3 Steaming device 1 Rotating drum body 1a Drum 2 Jacket 2a Space 3 Spindle 3a Water supply steaming pipe 3a
3b Sprocket 4 Raw material inlet 5 Product temperature sensor 6 Blower valve 7 Ventilation valve 8 Jacket pipe 9 Rotary joint 10 Drive unit 10a Drive shaft 11 Chain 12 Blower duct 13a, 13b Base K, K2

Claims (4)

  In order to prevent the formation of dew condensation water on the inner surface of the drum when cooking the koji material in the drum, the koji material is stirred continuously or intermittently while heating the drum by a heating means. A method for steaming raw material for salmon characterized by the above.   The method of steaming raw material for strawberries according to claim 1, wherein the stirring is performed by dropping from the inclined surface of the raw material layer caused by rotation of the drum. A drum for carrying out the steaming method according to claim 1 or 2,
The said heating means is a heater installed near the outer surface of the drum and capable of heating the drum by radiant heat. A drum for carrying out the steaming method according to claim 1 or 2,
The said heating means is a linear heater which is attached so that it may wind around the outer surface of the said drum, and can heat the said drum from an outer surface, The steaming | cooking apparatus of the raw material of a strawberry characterized by the above-mentioned.

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