JPH0198458A - Preparation of raw material for brewing - Google Patents

Abstract

PURPOSE:To obtain the titled raw material having excellent taste and flavor and preservable over a long period at normal temperature after treatment, with simplified procedure, by adding edible vinegar to the raw material before the high-temperature and pressure treatment, subjecting the mixture to high- temperature and pressure treatment and quickly discharging into a low-pressure environment to expand the material. CONSTITUTION:The objective raw material can be prepared by adding (A) edible vinegar to (B) a protein raw material and (C) a carbohydrate raw material before or during the high-temperature and pressure treatment of the materials with a twin-screw extruder, subjecting the mixture to high-temperature and pressure treatment and quickly discharging into a low-pressure environment to effect the expansion of the material. Preferably, the component A is an aqueous solution of edible vinegar or acetic acid and the amount of acetic acid is 1.5-5.0wt.% based on the amount of water in the objective raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a brewing raw material comprising a protein raw material and a carbohydrate raw material. More specifically, it does not require a drying process for the processed raw material, and even if this process is not added, the processed raw material can be stored for a long period of time, has excellent flavor, does not have any cavities, or is significantly molded. The present invention relates to a method for producing raw materials for brewing that can produce foods with reduced amounts of alcohol.

(Prior art) Conventionally, as a method for processing raw materials for brewing, protein raw materials are generally denatured by adding water, pressure steamed, and cooled to denature the protein, while carbohydrate raw materials are heated in a furnace to transform them into starch. a
It has become However, in such conventional methods, the denaturation of protein raw materials is insufficient, and the a-conversion of carbohydrate raw materials is also not sufficient. In addition, the equipment became complicated, requiring excessive investment in equipment. In recent years, in order to solve these shortcomings,
A method for processing protein and/or carbohydrate materials using an extruder has been developed. This raw material processing method using an extruder can be used, for example, to process raw protein raw materials or
Add 20 to 50% (W/W) water to carbohydrate raw materials, pressure 20 to 50 kg/cd, product temperature 110 to 1
Brewing that is uniformly denatured without excessive denaturation, and has almost 100% a conversion by rapidly releasing high-temperature, high-pressure treated charcoal under normal pressure under the limited conditions of 50℃ and residence time of several seconds. It is possible to produce raw materials for industrial use. The raw materials for brewing processed in this way have good sterilization of the koji mold, and when used for brewing soy sauce, etc., not only improves the nitrogen utilization rate of the final product, but also simplifies and continuousizes the manufacturing process. Manufacturing costs are also reduced.

However, even with such a raw material processing method using an extruder, the moisture content of the treated raw material is 25-50% (W/W) depending on the amount of water added during processing, so long-term storage at room temperature is not possible. If there is a long interval before the next process, hot air drying is usually performed until the moisture content is 15% or less, and this drying process requires equipment and labor, and depending on the drying conditions. However, there was a problem in that raw materials that had been uniformly modified into acarboxylic substances caused hyperdenaturation and, furthermore, had a bad smell. Therefore, a method for producing brewing raw materials that does not require a drying process and can be stored at room temperature for a long period of time has been desired.

(Problems to be Solved by the Invention) In order to solve the above-mentioned problems of the prior art, the inventors of the present application
I conducted extensive research. As a result, in the process of processing protein raw materials and carbohydrate raw materials with a twin-screw extruder, vinegar is added in place of or along with water, heated and pressurized, and then rapidly released under normal pressure. By doing so, we have found that the above problems can be solved. This is thought to be because the added vinegar is uniformly distributed and permeated into the inside of the raw material due to the excellent mixing and crosstalk effects of the twin-screw extruder, exerting its strong preservative power. Using the manufacturing method of the present invention, the raw material that is uniformly distributed and permeated with vinegar to the inside and then expanded can be stored for a long time at room temperature without going through a drying process, has excellent flavor, and does not generate cavities. Or, it has been discovered that it can be used as a brewing raw material that enables the production of foods with significantly reduced mold.

(Structure of the Invention) The protein raw materials used in the present invention include, for example, whole soybeans, defatted soybeans, wheat gluten, corn gluten, and pressed vegetable lees, which may be used alone or in combination of two or more. In addition, examples of carbohydrate raw materials include wheat, rice,
These include rice bran, barley, corn, corn starch, corn flour, starch lees, etc., and these may be used alone or in combination of two or more. However, bran, which is used as a carbohydrate raw material for food processing, has a problem in terms of flavor and is not suitably used.

The above raw materials may be in the form of powder or/and granules. As described above, although there are no limitations on the shape of the raw materials, it is an important requirement of the present invention to use both the protein raw material and the carbohydrate raw material and to mix and process them. It is not preferable to treat only protein raw materials or carbohydrate raw materials alone. For example, if only defatted soybeans are treated under heat and pressure, they will become textured, and if only corn flour is used, the treated material will become viscous and hard, making it impossible to use it as a raw material for brewing. Further, even if the raw materials are individually heated and pressurized and then mixed together, it is difficult to achieve uniform mixing. For this reason, mixing the raw materials and subjecting them to heat and pressure treatment is also important in ensuring the uniformity of the brewing raw materials.

The blending ratio of protein raw materials and carbohydrate raw materials varies depending on the type of desired final product, but is approximately 10:90 ~
It can be used in a range of 90:10 (weight ratio), and by selecting this mixing ratio, a processed raw material with uniform mixing and excellent storage stability can be obtained.

Next, the vinegar used in the present invention is an aqueous solution of vinegar or an aqueous solution containing acetic acid, and any aqueous solution containing acetic acid can be used. Any of them may be used and can be appropriately selected and used depending on the purpose such as the texture and flavor of the final product brewed using the raw materials of the present invention. In particular, when brewed vinegar is used, it can be used favorably to produce foods with better flavor.

The method of adding vinegar to the extruder used in the present invention is as follows: (a) Adding vinegar to the protein raw material and/or carbohydrate raw material by soaking, spraying, or sprinkling water on the protein raw material and/or carbohydrate raw material (mouth); When feeding raw materials, vinegar whose acetic acid concentration has been adjusted in advance is added at the same time.

(c) Highly concentrated table vinegar and water are added at the same time when feeding raw materials to the extruder.

The following methods are possible.

As described above, it is extremely important to add vinegar to the raw material before or during the heating and pressure treatment of the raw material, so that the vinegar is uniformly distributed and permeated into the raw material.

Even if water is added to the raw material and treated with an extruder as in the conventional method, and then vinegar is sprayed or sprinkled onto the raw material after the subsequent treatment, the vinegar C will not be sufficiently uniformly distributed and penetrated into the raw material. Therefore, the effects of the present invention are not achieved.

Next, the amount of vinegar to be added may be selected from the viewpoint of preventing mold and bacterial spoilage, that is, the acetic acid concentration relative to the moisture content of the raw material. For example, the concentration of acetic acid in the moisture content of the raw material is preferably 1.5 to 5.0% (W/W). This means that the acetic acid concentration in the raw material to be treated is 0.
．． This corresponds to 375-1°25% (W/W).

Next, in the present invention, it is necessary to use a twin-screw extruder, and if a -shaft extruder is used, the raw materials or the raw materials and the vinegar will be mixed unevenly, especially when used as a raw material. When granular or flaky raw materials are used, the mixing becomes even more uneven, and the effects of the present invention cannot be sufficiently obtained. On the other hand, the twin-screw extruder provides excellent cross-talk and mixing effects, and the added vinegar is uniformly dispersed and permeated, allowing the effects of the present invention to be fully exhibited. If a kneading disk or the like is inserted into the screw, even granular or flaky raw materials can be easily processed.

The processing conditions for the twin-screw extruder in the present invention are such that the amount of added vinegar aqueous solution or acetic acid-containing aqueous solution is 20 to 50% (W/W) of the protein raw material and carbohydrate raw material.
, preferably 30 to 40% (W/W), and the product temperature is 11
0-190°C, preferably 150-190°C, pressure 2
0-50 kg/ClIr1 preferably 30-40 k
g/cd1 residence time from 5 to 180 seconds, preferably 12
0 to 180 seconds, screw rotation speed is 80 to 300 rpm
, preferably adjusted to 150 to 250 rpm. Among the processing conditions, the temperature of the product is particularly important because it has a large effect on the properties of the processed raw material. High a (150~
When processed at 190°C, the pH at the time of processing is acidic, which suppresses the browning of the processed raw materials and promotes protein denaturation, resulting in excellent flavor and less chance of formation of seaweed. No, you can produce foods with significantly reduced color.

After the heat and pressure treatment, the treated raw material is rapidly released under low pressure, causing it to expand and then be cut or shaped with a cutter depending on its intended use. In the present invention, "low pressure J
means under a pressure relatively lower than the pressure during the heating and pressurizing treatment, that is, under normal pressure or under reduced pressure.

As described above, according to the present invention, it is possible to obtain a raw material for brewing that can withstand long-term storage. The raw materials produced by the present invention can be widely applied not only as brewing raw materials such as brewing raw materials and hanging raw materials, but also as various food materials such as prepared dishes and copy foods, and feed materials such as pet food, livestock feed, and aquatic feed. Be able to do it.

The present invention will be specifically described below with reference to experimental examples and examples, but it goes without saying that the present invention is not limited to these examples.

(Experimental Example 1, Comparison of storage stability with addition of vinegar W171A and addition of other acids.) Commercially available vinegar or organic acid and inorganic acid for famous food additives were each used at an acid concentration of 1.5% (W/W). Adjust it so that it becomes
35 parts of that, 70 parts of defatted soybean flakes, 3 parts of corn
It was fed to a twin-screw extruder along with 0 parts. The processing conditions of the twin-screw extruder are product temperature 160℃ and pressure 40℃.
kg/cd1, screw rotation speed was 18 Orpm, and residence time was 135 seconds.

Table 1 shows the results of the storage test of each treated raw material in a constant temperature room at 30°C. Mold growth in Table 1 means that mold growth is observed with the naked eye on the surface of the raw material, - indicates that no mold is observed at all, and ≧ indicates that mold growth is slightly observed. + indicates that mold growth is observed partially, → indicates that mold growth is observed on more than half of the area, and regrettable indicates that mold growth is observed on almost the entire surface.

Next, putrefaction indicates spoilage due to bacteria; - indicates that the number of bacteria in 1 g of raw material is 102 or less when cultured on a standard agar medium at 30°C for 48 hours;
03 pieces Ten means 104 to 105 pieces, Toge means 106 to 10' pieces, Obi means 10 pieces or more.

Table 1 As shown in Table 1, if organic acids and inorganic acids other than vinegar are used, the effects of the present invention cannot be fully achieved.

In this respect as well, it has been found that adding vinegar in the present invention is extremely important.

(Regarding Addition I of Vinegar) Below, an experimental example will be shown regarding the amount of vinegar added in the present invention.

For 50 parts of defatted soybean flakes and 50 parts of wheat, 3
Add 0 parts of vinegar and use a twin-screw extruder to bring the product temperature to 1.
The treatment was carried out under the following conditions: 80° C., pressure 35 kg/cd, ×crew rotation speed 20 Orpm, and residence time 120 seconds. The vinegar added here is highly concentrated vinegar (acetic acid concentration 15% (W)
/W)) diluted with water to various concentrations were used. Table 2 shows the results of the evaluation of the storage stability and aroma of the raw materials treated with each vinegar concentration at a constant temperature of 30°C. Mold growth in Table 2 means that mold growth can be observed with the naked eye on the surface of the raw material, - indicates that no mold growth is observed at all, ≈ indicates that mold growth is slightly observed, and + indicates that mold growth is observed. Indicates that mold growth is observed partially, ← indicates that mold growth is observed in more than half of the area, and indicates that mold growth is observed almost entirely. In addition, rotting indicates rotting caused by various bacteria, and - means rotting at 30°C and 48°C on a standard agar medium.
Indicates that the number of miscellaneous bacteria per gram of raw material when cultured for a certain period of time is 102 or less.
~10' pieces, 106 to 107 pieces for eaves, and 108 pieces or more for bands.

As shown in Table 2, the preservability effect of the present invention is achieved when the concentration of acetic acid added to the water content of the treated raw material is 1.5% (W/W) or more, but when the acetic acid concentration exceeds 6% (W/W) In fact, the raw materials have an acid odor that does not disappear even after the brewing process, which may reduce the value of the product. Preferably, the acetic acid concentration was 1.5 to 5.0% (W/W), which more fully satisfies the effects of the present invention.

Table 2 (1) Mold (2) Decay 0 No acid odor felt at all O Slight acid odor felt
ΔFeeling an acid odor
When processing the raw materials, 30 parts of table vinegar (with an acetic acid concentration of 2.0% (W /W)) is added,
Pressure 30kg/c++r.

Three kinds of brewing raw materials of the present invention were obtained by processing at a product temperature of 185° C., a screw rotation speed of 8 Or pm, and a residence time of 150 seconds. The moisture content of each treatment was between about 26-28% (W/W). As a control, raw materials treated by adding only 30 parts of water (control group 1), raw materials processed by hot air drying of control group 1 (moisture 10% (W/W)) (control group 2), and control group 2
By spraying a vinegar aqueous solution onto the raw materials, the water content is 27% (W/W).
) (acetic acid concentration 1.96% (W/W)) using the raw material (control group 3), a storage test was conducted in a constant temperature room at 30° C. The results are shown in Table 3. Using traditional steaming method,
Add 1 portion of vinegar (acetic acid concentration 0.5% (W/W)) to the raw materials.
After sprinkling 20% (W/W) water and steaming, the acetic acid concentration was 2.0%.
Those dried with hot air until the moisture content reached 26 to 28% (W/W) were excluded from this test because of their significant browning and bad odor.

Mold growth in Table 3 means that mold growth can be observed with the naked eye on the surface of the raw material. Indicates that mold growth is partially observed,
→ indicates that mold growth is observed on more than half of the area, and a band indicates that mold growth is observed on almost the entire surface. Spoilage indicates spoilage due to various bacteria, - indicates that the number of H bacteria per 1 g of raw material is 102 or less when cultured on a standard agar medium at 30 ° C. for 48 hours, and shi indicates 102 - 10
3 pieces, + is 104 to 105 pieces, ← is 10' to 107 pieces,
The band indicates 106 or more pieces.

Table 3 (1) Mold formation (2) Rotation (Note) Invention area 1; Raw material treatment area immersed in vinegar solution (moisture 26°7%)
, W/W) Invention area 2; vinegar aqueous solution hydrogenated area (moisture 27.4%, W/W)
W) Invention Area 3: Highly Concentrated Vinegar (TA=15% (W/W)) Decahydrogenated Water Area The brewing raw material obtained by the present invention had a moisture content of 10% ( Hot air drying with W/W1 or less (
It showed the same shelf life as the control group 2) product. On the other hand, the raw material that was sprayed with a vinegar aqueous solution after extruder treatment (
In control group 3), spoilage from the inside of the raw material was observed due to lack of uniformity in vinegar distribution. This experiment revealed that the effect of the present invention can be achieved by adding vinegar either before or during extruder processing.

(Experimental Example 3, Nitrogen dissolution rate, flavor, taste) 60 parts of defatted soybeans (flakes) as a protein raw material and 40 parts of wheat as a carbohydrate raw material were gradually fed into a twin-screw extruder using separate feeders. At the same time, 40 parts of an aqueous vinegar solution (acetic acid concentration 1.5% (W/W)) was added. The extruder processing conditions at this time were a pressure of 35 k.
g/cm', product temperature 170℃, residence time 120 seconds,
The screw rotation speed was 150 rpm. The treated raw material has a moisture content of 35.2% (W/W) (acetic acid concentration of 1.52% (W/W)).
/W)). No spoilage due to mold, yeast, or bacteria was observed in the raw materials treated under these conditions even after one month of storage at room temperature. Using this raw material as a raw material, it was digested with koji produced by a conventional method using the digestion method with the addition of acetic acid described in JP-A No. 61-37085, and then the solid-liquid separation was performed. Analysis results of the digestive fluid. are shown in Table 4. As a control, "When using raw materials processed in a conventional manner (Comparative Example 1)"
and ``When raw materials using acetic acid at the same concentration as above are used during conventional raw material processing (Comparative Example 2)'' and ``When raw materials are processed using a twin-screw EX1-Lugu, only water is used instead of vinegar. When using the same raw materials (Comparative Example 3)
The same is also shown for .

Table 4 In the above, the conventional raw material processing method is a method in which protein raw materials are steamed and carbohydrate raw materials are treated with furnace heat.

When the brewing raw material obtained according to the present invention is used, nitrogen components (TN), especially amino nitrogen (A
The dissolution rate of N) is increased, and a digestive fluid with excellent flavor can be produced.

Furthermore, in the process of adding yeast to this digestive fluid and fermenting it, we investigated the effects of pH adjustment on mold generation and flavor. As shown in Table 5, no coating was observed in the seasoning liquid brewed using the raw material of the present invention treated with the twin-screw kistruder at any of the pH levels tested in this test, but the control The seasoning liquid brewed using raw materials processed using the conventional method has a pH value of 100% when fermented with yeast added.
When H was increased to 5.59, the occurrence of ζ was clearly observed.Also, in the flavor comparison, the seasoning brewed using the brewing raw material obtained by the present invention had a lower The raw material odor was significantly reduced, and an excellent seasoning could be produced.

Table 5 0 flavor is very good O flavor is good △ Flavor is slightly poor Even when the seasoning liquid produced using the above method was heat-treated at 85° C. for 30 minutes, no formation of α was observed. This fact means that when manufacturing seasonings, the brewing raw material manufacturing method of the present invention can provide seasonings that can maintain high product value over a long period of time, and can be called revolutionary. Can be done. The two types of seasoning liquids obtained here were subjected to a sensory test for the strength of umami flavor and rich aroma.
Table 6 shows the results of a survey of the preferences of 0 panelists. From the results in Table 6, it is clear that the seasoning using the raw material produced by the method of the present invention is significantly superior to the control product in both taste and rich aroma.

Table 6 Numbers in the table indicate the number of panelists who liked it (Example 1) Defatted soybean (flake) 50kg/H, wheat 50kg/H
At H, 3017H table vinegar (acetic acid 1% 1.8%
(W/W) was supplied using a metering pump. The product temperature is 150℃,
Pressure 40 kg/ci, screw rotation speed 20 Orr
pm and a residence time of 60 seconds, and the treated material released under normal pressure was cut into approximately 20 pieces with a cutter to obtain cylindrical brewing raw materials.

This raw material could be stored in regular straw for at least 30 days.

(Example 2) 80 kg of defatted soybean flour and 20 kg of rice flour were mixed with an acetic acid-containing aqueous solution (5.0% of acetic acid concentration) prepared by diluting commercially available glacial acetic acid with water.
W/W)) 45g, and after draining, the moisture content is about 40%.
The mixed raw materials (W/W) are continuously supplied to a twin-screw extruder, and the product temperature is 190℃ and the pressure is 50kg/e1.
m+, screw rotation speed 30 rpm, and residence time 20 seconds. The processed raw material is immediately cut into 5 pieces using a cutter.
It was cut into pieces of ~10 mm to obtain pellet-shaped brewing raw materials.

This raw material could be stored for at least 90 days at room temperature.

(Example 3) Defatted soybean (flake) 10kg/H, corn flour 9
While continuously feeding 0 kg/H to the feed port of the twin-screw extruder, high-concentration vinegar (15% of acetic acid concentration) was added at the same time.
W/W)) 3 l/H and water 171/H were supplied using separate pumps, the product temperature was 110°C, the pressure was 20 kg/ct,
, x Crew rotation speed 1100 rp.

The treatment was carried out with a residence time of 120 seconds. The raw material released under normal pressure and expanded was cut into three thicknesses using a cutter to obtain a flat brewing raw material.

This raw material could be stored for at least 60 days at room temperature.

(Example 4) Defatted soybean (flake) 60kg/H1 wheat 40kg/H
While continuously feeding 3517H table vinegar (2.2% acetic acid concentration (W) to the feed port of the twin-screw extruder,
/W)) was supplied using a metering pump. product) at 175℃
, pressure 30 kg/c/, X creu rotation speed 25O
After processing at rpm and residence time of 150 seconds, the mixture was cut into two thicknesses using a cutter to obtain flat brewing raw materials.

This raw material could be stored for at least 45 days at room temperature.

The above raw materials were added to a 01.7% (W/W) vinegar aqueous solution together with koji produced by a conventional method, and heated to 50°C.
Digested at high temperature for 5 days. After solid-liquid separation of the digested moromi, the p of the solution
H was adjusted to 5.0°C, and common salt was added and dissolved at 10% (W/V). Furthermore, soy sauce yeast Saccharomyces luxii I AM4028 was added and fermented at 30°C for 5 days. After filtering this culture solution, it was boiled at 80° C. for 30 minutes, and a seasoning rich in aroma could be obtained with no formation of chambers.

(Example 5) The digestive fluid separated into solid and liquid in Example 4 was added to a heavy liquor before rice vinegar fermentation produced by a conventional method, and acetic acid fermentation was performed after inoculating acetic acid bacteria. By filtering and sterilizing this culture solution, a pure vinegar containing high amino acids was obtained.

(Effects of the Invention) As described above, the method for manufacturing raw materials for brewing according to the present invention has a simplified manufacturing process compared to conventional raw material processing methods, and
It is possible to store treated raw materials for a long period of time at room temperature without requiring a drying process. Therefore, equipment costs, fuel costs, and labor costs for raw material processing and drying processes are reduced. Furthermore, foods brewed using the brewing raw materials produced according to the present invention have excellent flavor and are free from the production of
We will be able to produce foods with significantly reduced mold size and even higher added value.

Patent applicant: Nakano Suten Co., Ltd.

Claims (3)

[Claims] (1) In a raw material processing method that heats and presses protein raw materials and carbohydrate raw materials with a twin-screw extruder, vinegar is added before or during the heat and pressure treatment, and after the heat and pressure treatment, it is rapidly released under low pressure and expanded. A method for producing raw materials for brewing, which is characterized by: (2) The production method according to claim 1, wherein the vinegar is an aqueous vinegar solution or an acetic acid-containing aqueous solution. (3) The ratio of acetic acid to the raw material water content of the produced brewing raw material is 1.5 to 5.0% by weight.
Manufacturing method described in section.