JP3152886B2 - Manufacturing method and apparatus for miso - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The disclosed technology is to improve the kneading condition of white miso and the like in the pre-process of the packaging stage and to maintain the cooling action at low rotation, thereby suppressing browning and browning due to extreme heating and miso. The production system for producing good and homogeneous miso products by improving the "teri" (brightness and whiteness) and "appearance" (sharpening the surface color) of the product to minimize evaporation of alcohol Belongs to the technical field.

[0002]

2. Description of the Related Art As is well known, civil life has improved,
Eating and living styles are also qualitatively changing. For example, eating habits require not only simple calories and nutritional supplements, but also good qualities. .

[0003] In particular, in the case of seasonings and the like used in eating habits, the demands of consumers for quality improvement and good appearance have become a very serious problem for suppliers, and these demands have been met. Attitude is strongly required.

[0004] In the course of the westernization of the eating habits, the traditional style of grace has maintained a strong popularity, so there has been a strong demand, and it has even been indispensable especially for meals in daily life. There is an increasing demand for improving the quality (viscosity) and appearance (clearness of surface color) and shine (brightness and whiteness) of miso.

[0005] Therefore, the production of the conventional miso, particularly the white miso, in the pre-packaging stage of the miso, will be outlined from FIG. 5 onward. In the normal embodiment, as shown in FIG. Then, a miso material 2 such as a predetermined cereal or the like which has been subjected to koji making and digested and treated with enzymes (digestion and enzyme treatment with rice koji without fermentation in the case of white miso) is rotated by a motor 3. The kneading screw 9 is driven by a motor 8 to supply a refrigerant 7 such as cooling water to a cooling jacket 6 which is externally supplied. The outlet 13 is pressed out from the outlet 10 to the next hopper 11, and the screw 13 is rotated by the motor 12 in the hopper 11, and alcohol is supplied into the hopper 11. Was added to miso material 2 to be expulsion from the outlet 10 to the spray method or a dropping method, then kneading through mixing action of miso material 2 and screw 9,
The alcohol and the miso material 2 are kneaded in a predetermined state by the cylinder 15 through the sub-cylinder 16, and
Thus, the alcohol and the miso material 2 are dispersed and mixed as uniformly as possible, and are fed to the packaging step 18.

[0006] In the above process, alcohol is added to the kneaded miso material 2 which is extruded from the outlet 10 by a spray method or a dropping method because of a bacteriostatic effect (the purpose is to prevent fermentation by contaminating microorganisms). Is).

If the kneading action of the miso material 2 in the cylinder 5 is subjected to an excessive mixing action by the cylinder 9, the change in viscosity of the miso material (particularly white miso) may reduce the commercial value. In other words, the whiteness and the brightness (darkness) (dullness state) that control the color tone have an important relationship, and the change in the degree of supply of the refrigerant 7 by the cooling jacket 6 causes the supply temperature 7 to change.
Since the cooling state from 0 ° C. to the extruded temperature of 50 ° C. is insufficient, so-called browning or the like may occur, which may reduce the commercial value.

[0008] In particular, if the degree of kneading by the screw 9 is excessive or insufficient, these problems cannot be suppressed.

The kneaded miso material 2 is supplied from the outlet 10 at the tip of the cylinder 5 to the hopper 11 at the next stage, and the screw 1 is fed into the hopper 11 at the next stage.
In order to add alcohol by a spray method or a dropping method at the stage of imparting a secondary kneading action in 3,16,
Since the addition of the alcohol is performed in an open state, for example, the residual amount of alcohol is required to be 2% in order to maintain a favorable antifungal effect (the upper limit of 2% is that the added alcohol is evaluated only as odor in the evaluation of miso). Because it is not
The overall evaluation of miso with a large amount of alcohol added was low,
When the residual amount of alcohol is 2% or less, almost no bacteriostatic effect can be expected, and there is also a problem of alcohol use cost. ), And the addition in the exposed state causes the alcohol to evaporate. At the stage where the alcohol is discharged to the packaging step 18, the residual state of the alcohol is 1.5 to 1..
It was extremely low at 0%, and was unstable and non-uniform, and it was not possible to maintain a predetermined amount of residual alcohol. Therefore, there was a problem of variation such as unevenness in quality maintenance.

[0010]

The operation of the kneading process in the kneading process of the miso material 2 according to the prior art in this embodiment under the cooling condition of kneading is to prevent the occurrence of partial browning due to the cooling of the cylinder 5 of the miso material 2. There is an inconvenience that color tone control is not the purpose.

That is, the purpose was to prevent burning odor due to cooling (partial browning) of the miso material 2 after burning.

An important cause for this is the screw 9
However, there was a bottleneck in that mixing before and after mixing was large and the kneading time was not uniform, and the proper kneading could not be maintained.

In order to cope with this, as shown in FIG. 7, a cylinder 5 'in which multi-tube tubes 19, 19 are provided is connected to the hopper 1 instead of the cylinder 5 shown in FIG. The transfer speed of the miso material 2 which is press-fitted from the 5 'inlet 10' and fed forward is made as uniform as possible, and the cooling by the refrigerant 7 is made as uniform as possible to prevent browning and maintain the proper viscosity. Although there is a technique to make the miso material 2 flow in the cylinder 5 ', the flow rate of the miso material 2 flowing in the cylinder 5' is high in the central portion of the tube and relatively low in the outer peripheral portion. In addition, there is a disadvantage that a drift occurs in which the tube at the center portion flows quickly and the tube at the outer peripheral portion flows slowly, so that the color tone and the viscosity of the product cannot be kept uniform.

In addition, even in this embodiment, there is a disadvantage that the addition of alcohol cannot be maintained to about 1% of the optimum amount of the residual residue in the pickling machine 17, and the stable residual amount of alcohol cannot be maintained. is there.

The upper limit of the addition of alcohol to the miso material 2 is 2%. The reason for the upper limit of 2% is that the alcohol added is evaluated only as an odor in the evaluation of miso. The overall evaluation of the miso performed is low. When the residual amount of alcohol is 2% or less, almost no bacteriostatic effect can be expected, and there is also a problem of alcohol use cost.

Since the temperature of the kneaded miso material discharged from the outlet 10 is still high, evaporation of the alcohol 13 to be added is so severe that an appropriate amount of residual alcohol for maintaining quality cannot be expected. There are drawbacks.

The manufacturing process of the conventional miso is as shown in the flowchart of FIG.

[0018]

It is an object of the invention of this application that the degree of kneading of a miso material based on the above-mentioned prior art cannot be kept at an optimum level, causing stickiness and the like, and it is difficult to suppress a change in color tone, so that an optimum alcohol for a product is obtained. It is a technical problem to solve the problem that the addition amount cannot be maintained, and steaming in the previous stage, and
Heated state (fired state) digested by enzyme by koji making process
The degree of kneading of the miso material is good in actual use, maintains an optimal viscous state without stickiness, suppresses browning and improves appearance (clear surface color),
In addition, a method for producing an excellent miso that can prevent the evaporation of the added alcohol to the miso material fed to the final packaging process and maintain the optimal residual amount, which is beneficial for the seasoning technology application field in the food industry. , And an apparatus used directly in the method.

[0019]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the constitution of the invention of the present application for solving the above-mentioned problems is to prepare a koji made by steaming rice, soybeans and other miso raw materials. In addition, when kneading the enzymatically digested miso material while cooling it, a continuous stirring and kneading reaction heat exchange device equipped with a jacket through which a refrigerant flows is used as a driving source such as a motor for the cylinder of the drum type casing. The connected shaft of a predetermined diameter is rotated, and a predetermined low-speed kneading action is performed around the rotary shaft through a knife-edge-type blade at the tip that comes into sliding contact with the inner wall of the cylinder. The miso material treated in the previous process is passed through the ring gap at a uniform flow rate as a plug flow, properly receiving the cooling effect of the refrigerant by the jacket and causing browning etc. Tone change does not occur, the temperature is kept properly, the stickiness is not generated, and the alcohol is injected into the appropriate part of the cylinder at a predetermined stage when it is extruded from the outlet at the tip to the next packaging process in an appropriate viscosity state. It is performed, the residual concentration of the alcohol is uniform, the entire amount is kept evenly, the transpiration is prevented, the surface color is sharpened by rapid cooling, the browning is suppressed, the color tone change is gradual, there is no stickiness, and at the time of use, Technical measures were taken to manufacture miso with proper cutting quality and stable quality.

[0020]

The heat treatment and the koji addition treatment are performed in the first stage, and the fermented miso material is converted into an onlator (ONL).
(ATOR), the viscosity is sufficiently maintained in the low kneading step in the cylinder of the ONLATOR by a sufficient low-temperature action through the jacket of the continuous heat-mixing kneading reaction heat exchange device, without causing stickiness. Also, there is no change in color tone due to proper cooling by the jacket, no browning, etc., and alcohol injection is performed in a sealed manner, so that the total amount added and the proper residual content are maintained, and the quality of the miso is less deteriorated. No variation occurs, and the appearance is good and stable and good quality can be maintained.

[0021]

BEST MODE FOR CARRYING OUT THE INVENTION A miso material which has been subjected to a heat treatment, a koji addition treatment and a fermentation treatment put in a hopper at a former stage is subjected to a continuous stirring kneading reaction heat exchange step under a predetermined pressure by an ONLATOR. The blades provided around the rotating shaft are subjected to scraping action and optimal low kneading action by the knife edge type at the tip of the cylinder and the rotating shaft inside, and the sticking due to excessive mixing action. In addition, the optimum kneading action by plug flow is eliminated, and the injection of the optimum amount of alcohol in the middle part is performed in a hermetically sealed manner. Accuracy and uniformity, can maintain the fungicidal action of alcohol, increases whiteness, and changes color tone such as brightness slowly and stably And those that allow the production of good miso class quality.

[0022]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the invention of this application will be described below with reference to FIGS.

It is to be noted that the same parts as those in FIG.

The illustrated embodiment is an embodiment relating to the production of white miso. The flow of the process is as shown in FIG. 2, in which miso raw materials such as rice and soybean are steamed and koji-produced, and further subjected to enzyme digestion. Then, pressurized and fed with alcohol to the continuous stirring and kneading reaction heat exchange step, injecting alcohol into the cylinder at a predetermined site, extruding from the outlet and transferring to the packaging step to produce white miso, The pressurizing step is performed by pre-kneading with a screw 4 driven by a motor 3 in the same manner as in a conventional mode, while an onlator (ONLA
TOR) 20 and is press-fitted. The structure from the inlet 40 to the outlet 41 of the ONLATOR 20 is as shown in FIGS. An inlet 22 for cooling water as a refrigerant
A cooling jacket 24 is provided concentrically with both ends of the cooling jacket 24, and a heat insulating agent 25 made of styrene foam or the like is provided entirely outside the cooling jacket 24. And mechanical seals 28, 27 at both ends thereof via brackets 26, 27.
29 are provided.

A large-diameter rotary shaft 31 is provided concentrically inside the cylinder 21 of the drum-type casing, and a small-diameter shaft 3 is provided through a tapered portion at the base end.
2, 32 ', which are supported by bearings. At one end of the shaft 32, a rod-type shaft 33 having a smaller diameter is integrally extended and connected to a motor 8 as a driving source. Thus, the rotating shaft 31 is rotatable at a predetermined angular velocity.

Accordingly, a ring-shaped gap 34 is formed over the entire length between the rotary shaft 31 and the cylinder 21 so that the flowing miso material can be optimally formed into a uniform-flow plug flow. Have been.

As shown in FIG. 3A, a predetermined number of blades 36 each having a tip formed on a knife edge 35 swing on the outer peripheral portion of the rotary shaft 31 at a predetermined pitch in the axial direction. The pin is freely pivoted, and the knife edge 35 at the tip slides in contact with the inner wall of the cylinder 21 in the circumferential direction and rotates in a sliding manner, thereby scraping off the flowing miso material 2 and performing low kneading. Excessive kneading action is prevented from occurring, and a change in color tone such as browning due to fluctuation in cooling by the jacket 24 can be prevented.

In FIG. 3B, reference numeral 37 'denotes a nozzle for an inlet for injecting alcohol.

The surrounding heat insulating agent can be replaced with other heat insulating agents instead of styrofoam, which is a matter of design change.

The alcohol from the alcohol tank 40 'is pumped into the cylinder 21 at a predetermined position.
The inlets 37, 37, which are injected via the airtight, are directly injected into the press-fitted miso material 2 flowing therethrough to prevent transpiration due to being not in an exposed state, for example, from the uppermost inlet 37. About 2% of alcohol is injected into the low-kneaded miso material 2 to prevent transpiration in the flowing process, and the miso material 2 from the inlet 40 of the predetermined pre-treated miso material 2 provided at the uppermost stage Is the ring-shaped gap 3 between the cylinder 21 and the rotating shaft 31
4. No variation in viscosity occurs during the flow through the alcohol, and the alcohol is uniformly dispersed to make the total amount of alcohol of the designed concentration, and the outlet is transferred to the next packaging step 18 in a state where the antifungal action is reliably maintained. It is made to be extruded from 41 and fed.

As described above, since the viscosity change in the kneading process of the miso material causes defects such as variation in the properties of the product, the temperature control of the jacket 24 which controls the cooling operation is extremely important. ONLATOR 2 of the heat exchange device for continuous stirring and kneading reaction of the invention of the application
At 0, temperature sensors 38, 38, such as thermocouples, are provided and electrically connected to a temperature management control device 39 so as to be in an optimum cooling state.

This embodiment has the entire structure as shown in FIG. 4C, but as shown in FIG. 4D, the distal end of the inlet 40 of the miso material 2 at the base end of the cylinder 21. A plurality of pin-type mixers 42, 42 are provided in the tapered portion in the taper portion in the radial direction so as to preliminarily stir and to surely provide a plug flow to the ring-shaped gap 34.

In the ONLATOR 20 of the apparatus for manufacturing miso having the above-mentioned structure, as shown in FIG. 4C, the hopper 1 is subjected to steam digestion and koji-making treatment, and the enzyme-digested miso material. 2 is an ONL (ONL) through an extruding screw 4 rotated by a motor 3
ATOR) from the inlet 40 of the cylinder 21 to the cylinder 21
A predetermined amount, for example, 2% of alcohol is injected from the alcohol injection inlet 37 provided in the inlet 40 at the timing, and the cylinder 21 and the rotary shaft 31 are integrally fed. Is rapidly cooled to a predetermined temperature by cooling water as a refrigerant which is pressure-fed to the ring-shaped gap portion 34, flows as a plug flow, and flows through the jacket 24 in the flow process, and the color tone is sharpened. In addition, low kneading and pressure feeding are performed so as not to cause a viscosity change such as stickiness or the like, and during that time, the blades 36 are subjected to a peeling action from the inner wall of the cylinder 21 by the tip knife edge 35 thereof, and a low kneading action. Receiving and flowing in a low viscosity state, during that time,
For example, the miso material press-fitted at a high temperature of 70 ° C. from the inlet 40 is cooled at a time by the cooling water as a refrigerant flowing into the jacket 24, and is uniformly cooled so that there is no non-uniform distribution of alcohol. In a state of being distributed in a state, it is pumped out from the outlet 41 at a low temperature of about 20 ° C., and is transferred to the next packaging step 18.

During this time, the cooling state of the cooling jacket 24 is monitored by the temperature sensors 38, 38, and the optimum cooling state is managed by the temperature management control device 39, so that the cooling state is homogeneous so that there is no change in color tone or viscosity. Will be retained.

As shown in FIG. 4D, the pin-type mixer 42 provided at the tapered portion at the base end of the rotary shaft 31 of the drum type casing is used to remove the miso material 2 from the ring-shaped gap 34. The press-fit can be uniformly transferred so as not to be in a deflected state.

Therefore, according to the above-described embodiment, the miso produced in the packaging step 18 is kept in a dispersed and mixed state of a predetermined concentration of alcohol while maintaining a good color tone such as whiteness and brightness (tele). Since the mold function is retained and the over-kneading state due to low kneading does not occur, it can be used or used, or in a state of actual use, the state without stickiness is maintained, and a good quality white miso can be obtained. I can do it.

The embodiment of the invention of this application is not limited to the above-described embodiment. For example, the target miso is not limited to white miso but may be red miso. Embodiments can be employed.

Further, the nozzle of the alcohol injection inlet can be provided integrally with the inlet of the miso material.

Also, the ONLATOR 20 of the continuous stirring and kneading reaction heat exchanger may be of a vertical type, a horizontal type, an inclined type or the like. It is nothing more than a thing.

[0040]

As described above, according to the invention of this application, a miso material basically made of rice or the like is steamed and enzymatically digested by a koji-making process and then continuously stirred and kneaded. Since the ring-shaped gap between the rotary shaft and the cylinder flows through the plug-shaped flow at an average uniform flow rate by the ONLATOR, no drift occurs, and therefore, the kneading action is low and uniform. The miso material pressed into the inlet at a high temperature of 70 ° C., for example, is reliably cooled to a low temperature of 35 ° C. to 20 ° C. in order to be uniformly cooled by a jacket provided on the outer periphery of the cylinder. The jacket is cooled uniformly and is extruded, and during this time, the cooling of the jacket is made uniform and the tip kneading type blade provided on the outer circumference of the rotating shaft reduces the pressure. Due to the kneading action and the scraping action, there is no temperature change in the flow process as a whole, and the temperature is adjusted to the appropriate low temperature with the appropriate viscosity, no unevenness or variation occurs in the transfer process, and the color tone is stable. An excellent effect that a quality miso can be produced is exhibited.

Therefore, in the invention of this application, the ONLAT (ONLAT) of the continuous stirring and kneading reaction heat exchanger is used.
OR) is subjected to a cooling action and a low kneading action, which are averaged at a uniform flow rate at a uniform flow rate, and the injected alcohol is uniformly dispersed without being evaporated in the flow-through process. Thereby, an excellent effect that a high-quality miso having an antifungal function can be surely produced can be obtained.

Further, by providing a pin type mixer on the base side of the rotating shaft, the miso material to be press-fitted can be evenly dispersed in the ring-shaped gap of the ONLATOR and transferred in an average state. By doing so, low kneading without variation is reliably ensured, and as a result, an average cooling action and low kneading action are received, and alcohol with little variation in color tone in a clear state without variation becomes uniform. An excellent effect is achieved in that the miso can be dispersed.

[Brief description of the drawings]

FIG. 1 is a partial vertical cross-sectional view of a continuous stirring and kneading reaction heat exchange apparatus according to an embodiment of the present invention.

FIG. 2 is a flowchart diagram of the same.

FIG. 3A is a sectional view of FIG. 1A, and FIG.
FIG. 4 is a partial sectional view of a nozzle of an alcohol injection inlet.

FIG. 4 (C) is a schematic side view of the mechanism of the continuous heat-mixing / kneading reaction heat exchange device of the invention of the present application, and FIG. 4 (D) is a schematic side view of another embodiment.

FIG. 5 is a flowchart of a miso manufacturing process based on the prior art.

FIG. 6 is a schematic diagram of a miso manufacturing process based on the prior art.

FIG. 7 is a schematic view of another conventional embodiment.

[Explanation of symbols]

2 Miso material 40 'Alcohol tank 42 Pin type mixer 1 Hopper 24 Cooling jacket 21 Drum type casing (cylinder) 8 Motor 31 Rotary shaft 35 Knife edge 36 Blade 37 Alcohol injection passage 18 Packaging process 41 Outlet 20 Continuous stirring kneading reaction heat exchange Equipment (ONLATOR) 39 Temperature management controller

Continuation of front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/202 112-118

Claims (9)

(57) [Claims] 1. A method for producing a miso in which a miso material is kneaded together with alcohol through a cooling treatment and transferred to a next packaging step, wherein the alcohol is continuously stirred and kneaded without evaporation in the miso material. A method for producing miso, wherein the miso is mixed in a heat exchange step, cooled and kneaded, brought into a low temperature state of 35 ° C. or less, and fed under pressure to a next packaging step. 2. The method for producing miso according to claim 1, wherein the mixing of the alcohol is carried out following the press-fitting of the miso material into the continuous stirring and kneading reaction heat exchange step. 3. The method for producing miso according to claim 1, wherein the alcohol is mixed in a predetermined number of plural portions in the continuous stirring and kneading reaction heat exchange step. 4. The method for producing miso according to claim 1, wherein a pre-stirring is performed by a pin at a stage before the pressure feeding to the continuous stirring and kneading reaction exchange step of the miso material. 5. A device for manufacturing a miso in which a kneading device having a cooling jacket is connected to a hopper of a miso material, wherein the kneading device has a drum-type casing for covering the cooling jacket. A knife-edge-type blade is slidably disposed on the drum-type casing on the rotary shaft connected to the drive source, and the drum-type casing is connected to an alcohol injection passage, and a packaging device at the next stage is provided. A miso manufacturing apparatus characterized in that the apparatus is a continuous stirring and kneading reaction heat exchanging apparatus connected to a feeding port of the miso. 6. The apparatus for producing miso according to claim 5, wherein a final stage of the cooling jacket is set to a low temperature state of 35 ° C. or lower. 7. An apparatus for producing miso according to claim 5, wherein said drum type casing is formed in a right cylindrical shape. 8. The apparatus according to claim 5, wherein said cooling jacket is connected to a temperature control device.
An apparatus for producing the described miso. 9. The apparatus for producing miso according to claim 5, wherein a pin-type preliminary mixer is fixed to the rotary shaft in a miso material press-fitting path of the cooling drum type casing.