JP2645339B2 - Processing method of raw materials for sake koji - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for treating a polished rice raw material when producing sake koji.

<Conventional technology> Conventionally, as a method for treating raw rice for producing sake koji,
After washing and immersing the polished rice, drain and steam, cool,
Seeding was performed and the koji-making apparatus was drawn in (for example, "Brewery Engineering", pages 3-4, Korin Shoin, published June 5, 1969). In addition, if the water content of the raw material is excessively reduced by polishing, the water absorption rate during immersion increases and the water content exceeds the target water content. Moisture Adjustment Method, ”Vol. 76, 2,
74-76, published by Japan Brewery Association).

<Problems to be Solved by the Invention> The conventional raw material processing method has the following difficulties.

1) In the case of the immersion treatment, the moisture content of the koji substrate differs depending on the variety and moisture content of the polished rice, and the adjustment thereof was not easy.

2) During steaming, steam comes into contact with the polished rice to form a drain, and sometimes steamed rice may be mixed with steamed rice. In this case, it hinders the stirring operation during the koji making and causes goby drop, so that good quality koji cannot be obtained.

<Means for Solving the Problems> Therefore, the present inventor did not wash, immerse, and steam the polished rice, but fluidized it in a gas atmosphere at 200 to 400 ° C. for 3 minutes or less, roasted the rice, and subsequently treated with water. Then, by setting the target amount of drawn water, the above-mentioned conventional difficulty was solved.

In this processing method, the temperature of the gas atmosphere is 200 to 4
00 ° C, preferably 250-300 ° C. This temperature is 200 ℃
If less than, the gelatinization of milled rice will be incomplete,
If the temperature is higher than 400 ° C., it is not preferable because it burns.

In such a gaseous atmosphere, for example, air heating by a gas burner heating blower can be performed. In that case, the processing time is within 3 minutes, preferably around 1 minute. The processing time is set in relation to the moisture content of the polished rice to be processed. However, it is not preferable that the processing time is 3 minutes or more for the sake of economics, as long as it can be performed so as not to hinder the roasting within the above range. It is preferable to set a short time.

In order to fluidize and roast, for example, the raw material put in a rotary box that moves on a punching metal is passed through the heated air from below to fluidly roast.

Before the present invention is carried out, the raw rice has a moisture content of 11%.
Even if it is 1717%, this is 2-3
%, But water treatment refers to adjusting these to around 35%. This water treatment can be performed very easily by watering and stirring a fixed amount on a conveyor for transferring the raw material as a thin layer.

<Action> By such a method, actions such as pregelatinization of starch, disintegration of polished rice tissue, denaturation of protein, decomposition of lipids, volatilization, etc. occur, and accurate water adjustment by water addition becomes possible.
Furthermore, the koji mycelium is well incorporated into the goby.

 Hereinafter, the present invention will be described in detail with reference to examples.

<Example> 100 kg of polished rice having a water content of 13.5% was put into a rotary box moving on a punching metal, and heated roasting was passed through from below to carry out fluid roasting. At this time, the temperature of the heated air was 280 ° C., the blowing speed was 4 m / sec, and the roasting time of the polished rice was 60 seconds.

 The resulting roasted rice had a water content of 2.8%.

The roasted rice was subjected to a water treatment to reduce the drawn water content to 35.0%.
After seeding according to a conventional method, koji making was performed using a ventilated koji making apparatus for 40 hours.

As a result, a high-quality koji product in which the mycelium was broken into the inside was obtained.

<Effect of the Invention> As described above, the method of treating the raw material for sake koji of the present invention is as follows, since the milled rice material for sake koji is fluidized in a high-temperature gas atmosphere, roasted, and then subjected to water treatment. It has such features.

Since the water control at the time of retraction can be determined by the amount of water added, a uniform and accurate water amount can be obtained.

There is no mixing of cooked rice because it is not steamed.

The rice starch is pregelatinized and then watered, so the rice does not crack.

The stirring operation during koji making is easy.

Because of the high temperature treatment, the structure of the white rice is broken, and the koji mycelium is good for insemination.

Since there is no white rice with excessive moisture, ventilation is easy and temperature unevenness during koji making is reduced, so that koji can be made in a high layer. Therefore, the koji making apparatus becomes smaller.

The above-mentioned effects (1) and (2) result in the production of a koji product of good quality, uniform and stable in enzyme titer.

Further, the following features were obtained with respect to the apparatus surface and running cost.

There is no wastewater from raw material processing, and processing costs are reduced.

In the present invention, a roasting device and a water adding device are used in contrast to a conventional immersion tank, a steaming device, and a cooler, so that the equipment cost can be reduced.

The roasting process can reduce running costs by circulating and using hot air.

Claims (1)

(57) [Claims] 1. A raw material for sake koji, comprising the steps of fluidizing a roasted rice raw material or refined rice raw material for sake koji in a gas atmosphere at 200 to 400 ° C. for 3 minutes or less, followed by a water treatment. Processing method.