JP5088951B2 - Method for producing water-soluble saccharide raw material from beer-added koji - Google Patents

Description

  The present invention relates to a method for processing beer-added lees, and more particularly to a method for producing a liquid from beer-added lees.

Beer is produced by adding yeast to fermented wort obtained by filtering saccharified malt to remove malt residues.
The malt residue produced as a by-product in this beer production process is called beer koji or beer koji and contains about 40% to 80% water, and the remainder excluding water is lignocellulose, protein, fat and silica. Etc.

Malt residue (hereinafter referred to as beer-added rice cake) is generated over 700,000 tons per year in Japan as a whole, and in order to discharge it as wastewater, high-concentration COD components or BOD components are removed. This is necessary and the wastewater treatment cost becomes great.
For this reason, beer mashing is made into feed or fertilizer.

  However, in order to make beer mash into feed or fertilizer, in order to reduce the volume, it is necessary to remove a large amount of water contained in the beer mash by a method such as drying. Energy is required. In addition, if it takes time to remove moisture, the beer residue may rot and give off a bad odor. Therefore, it is necessary to process early.

  Therefore, the development of beer-added potatoes other than feed or fertilizer is being studied.

For example, by mild hydrothermal treatment, specifically, a method for efficiently obtaining a water-soluble fraction by contacting beer-added koji with saturated steam at a temperature of 50 to 220 ° C. for 10 to 30 minutes has been studied. (See Patent Document 1). Here, the yield of the water-soluble fraction, in other words, the solubilization rate of the raw material (beer brewed lees) is about 60%, and this solubilization rate is the amount of organic carbon dissolved in water relative to the amount of organic carbon in the raw material. It is defined as a ratio. According to this method, it is said that the volume of beer-added koji can be reduced without drying.
It is said that the water-soluble fraction obtained by the above method can be subjected to methane fermentation as so-called soft biomass (a term defined by the US Energy Agency) to obtain methane gas as an energy source.

Moreover, for example, the beer manufacturing residue which is a food-and-beverage-product manufacturing residue is grind | pulverized, and microwaves are irradiated to the grind | pulverized residue, temperature 80-260 degreeC and pressure 2-35-kg / cm < ² >, Preferably, 10-30 kg / cm ^A method for liquefying a food and beverage product residue characterized by maintaining the condition ² has been studied (see Patent Document 2). In this case, the microwave irradiation time is 20 seconds to 10 minutes, and it is said that an acid may be appropriately added as a catalyst when the microwave irradiation is performed, and a 1% aqueous acetic acid solution is exemplified.
The residue obtained by the above method is a brown liquid, which is considered to be the result of degradation of the fiber contained in the residue and the reduction in molecular weight. And since this liquefied residue is completely sterilized because it is processed at high temperature and high pressure, it is said that it is useful as a food production raw material or food additive.
JP 2006-305561 A JP 2004-267115 A

  However, all of the above-described methods for treating beer-added koji are processed at a relatively high temperature and high pressure. For this reason, although not specified in Patent Document 1, the obtained liquid material is derived from hemicellulose. It seems to cause coloring. And hemicellulose which exists in a liquid substance may inhibit saccharification, when using a liquid substance as a food manufacturing raw material or a food additive, for example, or may inhibit reaction when using as a ethanol raw material.

  The present invention has been made in view of the above problems, and the degree of coloring of the liquid material obtained using beer-added koji as a raw material is low, whereby the liquid material can be suitably used as a food production raw material. It aims at providing the manufacturing method of the liquid material from the beer stocking gutter.

A method for producing a water-soluble saccharide raw material from beer-mixed koji according to the present invention,
In the presence of water, 1 part by weight to 40 parts by weight of hydrogen peroxide is blended with 100 parts by weight of beer stock (dry basis) , and microwaves are heated at 120 ° C. to 200 ° C. for 3 minutes to 120 minutes. A first step of irradiation to obtain a solid-liquid mixture;
A second step of obtaining a liquid by solid-liquid separation of the solid-liquid mixture;
A third step of freeze-drying the liquid,
It is characterized by having.

  In addition, the method for producing a liquid material from beer-added mash according to the present invention is preferably characterized in that in the second step, solid-liquid separation is performed by filtration.

120. The method for producing a water-soluble saccharide raw material from beer-added koji according to the present invention comprises blending 1 to 40 parts by mass of hydrogen peroxide with respect to 100 parts by mass (dry basis) of beer-added koji in the presence of water. A first step of obtaining a solid-liquid mixture by irradiating microwaves for 3 minutes to 120 minutes under a temperature condition of from ℃ to 200 ℃, and a second step of obtaining a liquid product by solid-liquid separation of the solid-liquid mixture And a third step of freeze-drying the liquid material, the degree of coloration of the liquid material obtained from beer-added koji is low, and thus the liquid material is suitably used as a raw material for food production, etc. Can do.

  Embodiments of the present invention will be described below.

  The method for producing a liquid from beer-added lees according to the present embodiment includes a first step of blending hydrogen peroxide into beer-added lees in the presence of water and irradiating microwaves to obtain a solid-liquid mixture, And a second step of obtaining a liquid material by solid-liquid separation of the solid-liquid mixture.

  As already explained, the beer preparation koji can be obtained as a by-product of the process of producing beer using malt as the main raw material. As the beer brewer's beer, a by-product containing about 40% to 80% of water may be used as it is, or a product dehydrated by an appropriate means may be used. Moreover, as long as malt is included in the raw material, the beer preparation lees may be the residue at the time of manufacturing what is called a sparkling liquor using other raw materials together.

The method for producing a liquid material from beer-mixed rice cake according to the present embodiment efficiently uses heat treatment by irradiating microwaves, and at that time, utilizes the action of oxygen generated by decomposition of hydrogen peroxide. Thus, the beer brewing can be efficiently liquefied.
For this reason, compared with a prior art, it can process at low temperature and low pressure, and can obtain the liquid substance with a low coloring degree. As a result, a brown component derived from hemicellulose is generated with a high-temperature reaction, and the conventional problems considered to have been an inhibiting factor in the utilization process of saccharides, which are the main components of the liquid material from which this is obtained, are reduced.
The obtained liquid material contains saccharides as a main component and is a water-soluble saccharide raw material that can be used as a food production raw material.

Hydrogen peroxide is preferably used in the form of hydrogen peroxide water in terms of handling, but is not limited thereto. In the case of using hydrogen peroxide water, a commercially available product having a hydrogen peroxide concentration of 35% may be used, or a high concentration product having a hydrogen peroxide concentration of about 60% may be used. In consideration of the reaction, those having a concentration of about 10% may be used.
It is also possible to use other chemicals that generate oxygen during the treatment instead of hydrogen peroxide.

  The frequency of the microwave is not limited, and a commercial frequency such as 912 MHz, 2.45 GHz, or 5.8 GHz can be used.

  In the first step, the method for producing a liquid material from beer-added lees according to the present embodiment is preferably 1 to 40 parts by mass of hydrogen peroxide per 100 parts by mass (dry basis) of beer-added lees. Parts, more preferably 3 parts by mass to 10 parts by mass, and irradiation with microwaves at 120 ° C. to 200 ° C., more preferably 120 ° C. to 150 ° C. for 3 minutes to 120 minutes. Here, the pressure condition is determined according to the temperature condition to be set, and the pressure condition is in the range of 0.1 MPa to 0.4 MPa.

  The number of parts by mass of the beer brewing trough refers to the dry basis, that is, the amount of dried product obtained by drying in a dryer until a constant weight is reached at 70 ° C.

  The microwave irradiation time is 3 minutes to 120 minutes, more preferably, in order to sufficiently absorb the microwaves into the beer koji and to change cellulose and hemicellulose into polysaccharides, oligosaccharides and monosaccharides, more preferably It is 4 minutes to 60 minutes, and more preferably 5 minutes to 30 minutes.

  The solid-liquid separation method in the second step of the method for producing a liquid material from the beer-added koji according to the present embodiment is not particularly limited, and for example, an appropriate method such as a centrifugal method can be used. Preferably, a filtration method is used, and more preferably, a decantation method for separating the water-soluble part and the water-insoluble part is combined with a filtration method for removing the solid silica component.

  In addition, the method for producing a liquid from beer-added lees according to the present embodiment may have a third step of freeze-drying the liquid obtained in the second step, which may occur when hot air drying is performed. It is more preferable because alteration of the water-soluble saccharide raw material which is the main component of the liquid material can be surely avoided.

  According to the method for producing a liquid material from the beer-added koji according to the present embodiment described above, the color of the liquid material obtained using the beer-made koji as a raw material is low, and thus the liquid material is suitably used as a food production raw material. Can be used. A low coloring degree means that an enzyme inhibitor such as furfural or a fermentation inhibitor is not formed.

  The liquid obtained by the method for producing a liquid from beer-added koji according to the present embodiment can be suitably used for food production raw materials, food additives, livestock feed, ethanol raw materials and the like.

  Regardless of the method for producing the water-soluble saccharide raw material according to the present embodiment described above, the present invention is a soft biomass other than beer-mixed straw, such as citrus pomace, rice straw, straw, buckwheat, rye, koe, It can be applied to residues after harvesting cereals such as awa and acne, residues such as chestnuts, walnuts and ginkgo, and seeds such as plum, plum, apricot and peach.

  The present invention will be further described with reference to examples. In addition, this invention is not limited to the Example demonstrated below.

(Composition of beer brewed rice cake)
A dehydrated beer koji with the following composition was used as a raw material.
The beer-added koji has a moisture content of 4.44 ± 0.1% by mass, an acid-insoluble lignin content of 24.8 ± 1.0% by mass, an ash content (silica) of 3.6 ± 0.1% by mass, and a nitrogen content of 4. 31% by mass, 25.8% by mass of protein, and 12.8% by mass of oil containing glycolipid. Moreover, the composition (unit:%) of the neutral sugar contained in the beer-added koji is as shown in Table 1.

(Liquid Production Example 1)
A high-pressure reaction tube (made of fluororesin), in which 3.0 g of the above-mentioned beer charge and 30 mL of 10% hydrogen peroxide water are placed in a microwave irradiation device (Microsynth, frequency 2.45 GHz, maximum output 1 kW, manufactured by Milestone General) In a volume of 50 mL, manufactured by Milestone General Co., Ltd., heated to 130 ° C. over 2 minutes under a pressure of 0.27 MPa, and then irradiated with microwaves for 5 minutes. After cooling the high pressure reaction tube, it was filtered using N0.3 filter paper to separate the liquid and the residue.
The obtained liquid (water-solubilized fraction) was lyophilized as it was, and the mass was measured. The liquid material had a total mass of 1.50 g, and the solubilization rate with respect to 3.0 g of the beer-added koji was 50.1% on the basis of preparation. Further, the obtained liquid was colorless and transparent.

(Liquid Production Example 2)
A liquid material was obtained in the same manner as in Example 1 except that the reaction temperature (temperature during microwave irradiation) was 140 ° C. The solubilization rate measured by the same method as in Example 1 was 61.6%. Moreover, the obtained liquid substance was colorless and transparent.

(Production comparative example of liquid material)
A liquid material for each temperature condition was obtained in the same manner as in Example 1 except that the temperature was changed in increments of 10 ° C. in the range of 100 to 220 ° C., and each was held for 5 minutes to cause a heating reaction. The maximum value of the solubilization rate measured by the same method as in Example 1 was 47.5% when reacted at a temperature of 200 ° C. The reaction product at 150 ° C. had a light brown color, and the brown color became darker as the reaction temperature increased, and after 200 ° C., the liquid became brown.

Claims (2)

In the presence of water, 1 part by weight to 40 parts by weight of hydrogen peroxide is blended with 100 parts by weight of beer stock (dry basis) , and microwaves are heated at 120 ° C. to 200 ° C. for 3 minutes to 120 minutes. A first step of irradiation to obtain a solid-liquid mixture;
A second step of obtaining a liquid by solid-liquid separation of the solid-liquid mixture;
A third step of freeze-drying the liquid,
A method for producing a water-soluble saccharide raw material from beer-added koji. The method for producing a water-soluble saccharide raw material from beer-added koji according to claim 1, wherein in the second step, solid-liquid separation is performed by filtration.