JP2673172B2 - Processing method of raw material for miso koji - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Field of Industrial Application> The present invention relates to a method for treating raw materials when producing miso koji.

<Conventional Technology> Conventionally, specific rice grains (hereinafter referred to as milled rice such as milled rice) and barley, which are the raw materials for miso koji, as the main component, and barley are subjected to the steps of dipping, steaming, and cooling to be used as koji-making raw materials. It was common to do this (for example, "Miso Brewing Technology" (Japanese), Brewing Society of Japan, June 1, 1982, pages 39-49).

In addition, in some cases, after the above steps, the pregelatinized raw material dehydrated by a high temperature ventilation drying method or an alcohol dehydration method (for example, Japanese Patent Publication No.
No. 56-46386), raw rice or barley was directly heat-treated with high-pressure steam to produce an α-forming raw material, which was then hydrolyzed to be used as a koji-making raw material (for example, Japanese Patent Publication No. 46-34747).

<Problems to be Solved by the Invention> The conventional raw material treatment for making miso koji has the following drawbacks for each raw material.

1) Regarding outside rice such as whitening, it is difficult to determine the optimum watering or soaking conditions because the particle size, water content, mixing ratio of immature rice, etc. are unstable.

Since immature rice has a high water absorption rate, it tends to have a high water content, and particularly when it is immersed in a tank, the lower one has a substantially longer immersion time, causing caking of steamed rice and disintegrating rice grains.

If the soaking time is shortened in order to avoid high water content and disintegration of rice grains, the water absorption inside the rice grains becomes insufficient, the surface of the steamed rice becomes sticky, and the inside is not gelatinized, leaving a thin residue.

Due to poor drainage, steamed rice may be left untreated due to the excess water at the bottom of the dipping tank and the water adhering to the rice.

2) Regarding barley: Water absorption is fast, and skill is required to obtain steamed barley whose water content after steaming is suitable for koji making.

3) Skills are required for the dehydrated α-rice raw material for the same reason as above.

4) Regarding α-rice rice raw material using high-pressure saturated steam, both equipment cost and running cost for producing α-rice rice raw material are high, which is not economical.

<Means for Solving the Problem> Therefore, the present inventor roasts the miso koji raw material or the hydrated miso koji raw material in a gas atmosphere of approximately atmospheric pressure at 150 to 400 ° C. in a gas atmosphere and roasts it in a gas atmosphere. In order to solve the above-mentioned conventional problems, the gelatinization and the disintegration of the tissue were performed, and then the water content was adjusted by the water treatment to obtain the target water content of drawing.

In this treatment method, the temperature of the gas atmosphere is 150 to 4
00 ° C, preferably 250-300 ° C. This temperature is 150 ℃
In the following cases, roasting will be incomplete, and if the temperature is 400 ° C. or higher, it will burn, which is not preferable.

Such a gas atmosphere at approximately atmospheric pressure can be realized by heating air with a gas burner, for example. In that case, the processing time is within 3 minutes, preferably around 1 minute. This treatment time is set in relation to the water content of the raw material to be treated,
Economically, it is not preferable to set the time to 3 minutes or more, and it is preferable to set the time as short as possible so long as it does not hinder roasting within the above range.

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.

The original raw material to which the present invention is applied is, for example, non-hydrogenated non-hydrogenated rice such as pearled rice and has a water content of 12 to 15%, but this is about 2 to 3% in the process of fluid roasting. , Hydrolyzing means adjusting these to around 36%, which is suitable for koji making. This hydration treatment can be very easily performed by intermittently sprinkling water with a rotary drum type full-volume mixer.

<Action> By such a method, actions such as gelatinization of starch and disruption of tissues such as polished rice in a rice atmosphere such as whitening occur in a gas atmosphere at almost atmospheric pressure, and accurate water content adjustment by hydration becomes possible.
In addition, the sterilization of koji hyphae is performed well. Then, the leakage of components useful for the growth of Aspergillus oryzae due to the immersion is prevented, and the action such as enhancing the enzyme titer of Aspergillus, particularly the protease activity, is obtained.

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

<Example 1> 100 kg of non-polished non-polished rice having a water content of 13.5% was continuously put into a rotary box moving on a punching metal, and heated air was passed from below to perform fluid roasting. At this time, the temperature of the heated air is 280 ° C and the air velocity is 4m / sec.
The roasting time of non-polished rice such as polished white was set to 60 seconds.

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

Warm water was uniformly added to this roasted rice in a 47.2 kg mixer to add water to bring the drawn water content to 36.5%. After seeding according to a conventional method, koji making was performed using a ventilated koji making apparatus for 40 hours.

As a result, high-quality koji having hyphae infiltrated inside was obtained.

<Example 2> 100 kg of barley having a water content of 14.0% was watered by a shower method to obtain a water content of 25.6%.

 This was fluid-roasted under the same conditions as in Example 1 above.

 The roasted barley obtained as a result had a water content of 3.2%.

Hot water was uniformly added to this roasted barley in a 45.6 kg mixer to add water to bring the drawn water content to 36.0%. After seeding in accordance with a conventional method, koji was made for 40 hours using a warm air koji making device.

Also in this Example, high-quality koji having hyphae infiltrated into the inside was obtained.

<Effects of the Invention> As described above, the method for treating a raw material for miso koji according to the present invention is as follows since the raw material for miso koji is fluidized and roasted in a gas atmosphere at a high temperature and at about atmospheric pressure, and then hydrolyzed. It has the following features.

Since the water content at the time of drawing in can be determined by the amount of water added, a raw material for koji making with a uniform and accurate water content can be obtained.

Since it is not boiled, there is no mixing of cooked rice.

The stirring operation during koji making is easy.

Since high-temperature treatment has disrupted tissues such as polished rice such as rice from the outside, the koji mycelium has a good sterilization rate.

Since there is no external rice, barley, etc., such as whitening of excess moisture, ventilation is easy and temperature unevenness during koji making is reduced,
High-rise koji can be made. Therefore, the koji making apparatus becomes smaller.

Since there is no leakage of components useful for the growth of Aspergillus oryzae upon immersion, the enzyme titer of Aspergillus, particularly the protease activity, is increased.

As a result, the above-mentioned effects (1) to (4) result in the production of high-quality, uniform and stable enzyme titer koji.

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.

Conventionally, a dipping tank, a steaming device, and a cooling device were used, but in the present invention, a roasting device and a watering device are used, and 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 miso koji or a hydrated raw material for miso koji is roasted in a gas atmosphere at about 150 to 400 ° C. under a substantially atmospheric pressure in a flowing state to be pregelatinized and decomposed in a tissue, Then, a method for treating a raw material for miso koji is characterized in that the water content is adjusted by a water treatment.