JP2979366B2 - Production method of powdered koji - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing koji used for producing brewed products mainly composed of miso, and more particularly to a method for producing koji having a high enzyme titer using cereal powder such as rice and wheat. The present invention relates to a method for producing powdered koji.

[0002]

2. Description of the Related Art In brewed products such as sake, miso, and soy sauce, the quality of koji greatly affects the taste and aroma of the resulting product. Conventionally, the production of koji, that is, the production of koji, for example, in the case of miso, rice (or soybean) polishing, washing, dipping,
The steamed rice obtained by steaming and cooling is sprayed with spores of the seed koji, followed by a step of cultivation, followed by a quality inspection of the dekoji.

[0003]

The [invention is a problem to be solved this way, the conventional koji method of using the raw material rice, and pearling the brown rice and white rice, which soaked overnight in water, after 2-3 days draining, Because steam is used for steaming, it takes a lot of time to process the raw material until it becomes steamed rice, and it is difficult to produce a so-called good koji in which the mycelium of the koji mold propagates inside the rice grains.
There was a problem that the cost of raw rice was expensive and koji could not be obtained at low cost.

One of the characteristics of sake brewing is that the raw rice is highly refined. The degree of milling depends on the weight of the obtained white rice (kg) and the weight of brown rice (kg).
And expressed as a percentage of rice milled as a percentage. Brown rice has a germ at the tip of the ventral side, and the skin, seed coat,
There is an aleurone layer surrounding the endosperm rich in starch.
Except for the endosperm, the contents of proteins, lipids, ash, vitamins, etc. are high, which causes excessive growth of koji mold and yeast, and impairs the flavor and color of sake. The main purpose of polished rice is to remove these harmful components, and the ratio of polished rice is 75-70% for ordinary sake and 70-
Classify at 60%. Ginjo liquor, a special luxury product, reaches around 50%. The so-called rice flour such as peel, seed coat, germ, etc., which has been removed by the milled rice, has little value in quality, and is currently given off to processors such as crackers. The present inventor paid attention to rice flour discharged by milling during the sake brewing, and attempted to produce powder koji having high enzyme titer using rice flour.

[0005]

In order to solve the above-mentioned problems, the present invention provides: a. A step of continuously adding and mixing water in a spray state to cereal powder supplied in a jet stream,
b. Aging the hydrated cereal powder; c. Transferring to a steamer and continuously supplying steam to steam and pregelatinize; d. Cooling; e. A step of disintegrating the cereals which have been formed into a block in the steaming step and subdividing them into small blocks or powder; f. Inoculating spores of Aspergillus oryzae into the minced steamed cereals; g. The method for producing koji powder was characterized in that the steps of culturing were performed in that order. In this case, step a. Mixing ratio of water to cereal powder is 20-30% by weight
Is effective, and step b. Aging time is 3
~ 5 minutes is optimal.

[0006]

[Function] By adding water in a spray state to cereal powder, water is uniformly mixed in the whole powder in a short time. Through the steaming process, the cereal in the form of chunks is subdivided, without agglomeration, while maintaining a very porous state, in the form of small chunks or powder, and the koji mold can be propagated therein. .

[0007]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a block diagram showing each step for explaining the method for producing koji powder according to the present invention. First, step a. In water, water is added to the cereals supplied in the form of a jet in a continuously sprayed state at a ratio of 20 to 30 parts by weight of water to 100 parts by weight of the powder and mixed, so that the water is uniformly distributed over the entire powder. Mix in a short time to obtain a powdered water. The mixing ratio of water to cereal powder varies depending on whether the cereal is rice or wheat, and whether the temperature or humidity is high or low, but is 20 to 30% by weight, preferably 23 to 27% by weight. Is valid. If the mixing ratio of water is lower than this range, the water content of the cereals is insufficient with respect to the powder, and the hydropowder cannot be sufficiently pregelatinized in the subsequent steaming step. The excess water causes stickiness of the hydropowder and hinders the growth of koji mold.

[0008] The hydropowder is prepared in step b. In step c., Immediately after aging for a predetermined time, step c. Enter the steaming process.
Step b. Aging may be performed in a short time, and if overly aged, step c. Is so-called dango-like, the stickiness increases and the growth of koji mold is hindered, so that about 3 to 5 minutes is appropriate. The supply of the hydropowder to the steamer is performed uniformly, and at the same time, a small amount of steam is supplied from below. And
While watching the rise of the steam, supply the hydropowder continuously and evenly from above. After the supply of the hydropowder has been completed, the steam supply is continued for about 30 minutes after the vapor has escaped from the hydropowder, and the steaming step is completed. That is, cereal powder is
By containing water in the spray state and heating with steam,
It becomes pregelatinized (gelatinized) and becomes susceptible to the action of saccharifying enzymes.

In the steaming step, the hydropowder steamed to 90 to 100 ° C. (hereinafter referred to as steamed rice) is subjected to step d. , Is cooled to about 30 ° C. by a cooler. Steamed rice taken out as a fragile lump having an outer diameter of 20 to 30 cm is subjected to step e. , Transferred to a crusher by a scoop, etc.
It is subdivided into small lumps or powders of mm.

[0010] Steamed rice finely divided into small lumps or powders is
Without aggregation, as shown in the enlarged explanatory view of FIG. 2, a very porous state where countless voids 1a exist between the steamed rice 1 is maintained. And step f. In the above, seed koji is planted, and step g. Enter the culture process. The steamed rice 1 inoculated with the spores of Aspergillus oryzae, while being laid overnight, the temperature of the rice increases and the filamentous fungus 2 grows along the innumerable voids 1a.
Grow. (Because steamed rice is porous, incorporation of mycelia is very good.) Then, transfer the product from the floor to a shelf according to a conventional method, adjust the temperature to 35 to 40 ° C, and hold for about 24 hours. Then, the koji starter is performed with the koji mold covering the steamed rice.

Next, a specific example of the present invention will be described. Example 1 500 kg of fine powder and 500 kg of medium powder removed by brown rice milling
Prepare a total of 1,000 kg and 260 kg of water, supply rice flour in a jet stream, and mix the water continuously and uniformly. After leaving it for 3 minutes, it is continuously added to the steamer from the upper part, and at the same time, steam is supplied from the lower part. When the supply of rice flour is finished and steam comes out from the top surface of the rice flour, keep the state for 30 minutes. Next, it is transferred onto a belt conveyor whose temperature has been adjusted to 28 to 30 ° C., and a specified amount of koji mold is inoculated (seed) while cooling with ventilation. This is put on a floor (tent-type koji making machine) for 20 hours, and then put on a shelf (tent-type koji making machine) and cultured for about 24 hours. In this way, about 1,000 kg of koji powder is obtained. The titer of the powdered koji was measured to be PH 6.0 protase value 143 PH 7.5 protase value 41.7.

Example 2 A total of 1,000 kg of fine powder and a medium powder of 300 kg, a total of 1,000 kg, and 290 kg of water are prepared, and while rice powder is supplied in a jet flow, water is continuously and uniformly mixed in a spray state. The aging time is 5 minutes, and it is continuously supplied to the steamer. Thereafter, the titer of the powdered koji obtained by koji making in the same manner as in Example 1 was PH 6.0 protase value 137 PH 7.5 protase value 38.5.

[0013] overnight Comparative Example polishing ratio of 85% of the rice soaked in water, after two days the draining, the steamed rice steamed with steam. This steamed rice goes through the same process as in Example 1,
Make koji. The titer of the koji from the rice grains thus obtained was PH 6.0 protase value 70 PH 7.5 protase value 9.5.

In the above embodiment, the case where rice flour is used as the cereal powder has been described. However, even if wheat flour is used, powder koji having a high enzyme titer can be obtained.

[0015]

As described above, according to the method for producing powdered koji according to the present invention, cereal powder supplied in the form of a jet is
Water is continuously mixed in a spray state, and after maturation, koji-making is performed on steamed grains steamed with steam, so that grain powders that have been considered difficult to handle in the past have been pregelatinized (particularly in recent rice mills. It is easy to make the powder finer and to make the gelatinization more difficult). Then, the cereals that became clumpy in the steaming process are broken down and broken down into small chunks or powder, and the koji mold is spread inside the finely powdered rice flour without agglomeration while maintaining very porous fine granules. It can be bred and can produce so-called koji with good inset. That is, the koji powder obtained by the method of the present invention shows a value of 120 to 150, while the PH 6.0 protase value of koji from ordinary rice grains is 60 to 80, as is clear from the examples. Really
Shows a 2- to 2.5-fold higher titer. The PH7.5 protase value was 30 or less for rice koji from rice grain of 10 or less.
High values of ~ 35. Therefore, it effectively acts as a raw material for brewed products such as miso, soy sauce, and alcoholic beverages of which quality is not so important.

Further, according to the method of the present invention, the cereal powder and water are mixed in a fluidized state, then aged for 3 to 5 minutes, and the process can immediately proceed to the steaming step. in dipped overnight in water as in the case, compared to a method of performing 2-3 days draining, it can be significantly reduced the time required for the raw material processing steps until the steamed rice. And, above all, since rice flour is used as compared with raw rice, there is a great effect that the production cost is low.

[Brief description of the drawings]

FIG. 1 is a block diagram showing each step for explaining a method for producing koji powder according to the present invention.

FIG. 2 is an enlarged explanatory view showing a state of powdered koji produced by the method of the present invention.

[Explanation of symbols]

 1 ... steamed rice 1a ... void 2 ... filamentous fungus

Claims (3)

(57) [Claims] 1. A method comprising: a. To the grain powder supplied in the form of a jet,
Adding and mixing water continuously in a spray state; b. Aging the hydrated cereal powder; c. Transferring to a steamer and continuously supplying steam to steam and pregelatinize; d. Cooling; e. A step of breaking down the cereal which has become a mass in the steaming process and breaking it down into small lumps or powders,
f. Inoculating spores of Aspergillus oryzae into the minced steamed cereals; g. A method for producing koji powder, wherein the steps of culturing are performed in that order. 2. Step a. The method according to claim 1, wherein the mixing ratio of water to cereal powder in the above is 20 to 30% by weight. 3. Step b. The method according to claim 1, wherein the aging time is 3 to 5 minutes.