JPH02312570A - Production of processing raw material for soy sauce - Google Patents

Abstract

PURPOSE:To improve quality and reduce cost by using part of water as steam in mixing a proteinaceous raw material with a starchy raw material and water, heating and puffing the resultant mixture in a twin-screw extruder and providing a raw material for soy sauce. CONSTITUTION:A proteinaceous raw material, such as defatted soybean, or a starchy raw material, such as wheat, or both are mixed with water and the resultant mixture is heated and subjected to puffing treatment in a twin-screw extruder. In the process, a part, preferably 5 to 80wt.% of water is used as steam to afford a homogeneous raw material for soy sauce having excellent quality.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing processed raw materials for soy sauce, and more particularly to a method for producing processed raw materials for soy sauce by treatment with a twin-screw extruder.

[Conventional technology]

Conventionally, a method for producing processed raw materials for soy sauce using a twin-screw extruder has generally been carried out by heat-swelling protein raw materials and/or starchy raw materials and water using a twin-screw extruder.

[Problem to be solved by the invention]

A twin-screw extruder generally has an external heating function using a heating barrel, and uses both the external heating and internal heat generated by physical friction between the input material and the screw as heat sources.

As the size of the twin-screw extruder increases, the external heating effect by the heating barrel becomes relatively smaller, and the ratio of internally generated heat due to physical friction tends to increase.

However, as the degree of physical friction between the input raw material and the screw increases, physical damage to the input raw material increases, resulting in a phenomenon in which the physical properties of the resulting product deteriorate. For example, when a starchy raw material is heated alone or mixed with a protein raw material and subjected to heating 11-treatment, the obtained product (
When processed raw materials for soy sauce) are used to make noodles, they become very sticky, and especially when making koji on a factory scale, there are problems in that it is difficult to incorporate and maintain the koji, and it is also susceptible to bacterial contamination. .

Furthermore, when protein raw materials are processed alone, there are problems in that operation tends to become unstable, and the degree of swelling and grain size of the L-fruit products become significantly uneven, making it difficult to commercialize them. Ta.

In addition, in large twin-screw extruders, the diameter of the screw is large, so the difference in diameter between the tip and the root of the screw fly (blade) becomes large, and the difference in circumferential speed between the two becomes noticeable, which makes heat treatment difficult. Since the degree of heating tends to vary, and the frequency with which the raw material comes into contact with the surface of the heating barrel also varies greatly, it tends to lead to unstable operating conditions in which heating is not carried out uniformly.

Therefore, the present inventor has conducted various studies to solve the problems of the conventional heat treatment method using a twin-screw extruder, and has found that if some of the water used is supplied as steam,
They discovered that extremely good results could be obtained and completed the present invention.

By the way, using a -axis extruder, d5k Ml
If steam is used in conjunction with the processing of raw materials, due to the structure of the -shaft extruder, (1) operation tends to become unstable and products of stable quality cannot be obtained.

■ Thermal denaturation of proteins becomes uneven, leaving some undenatured parts.

■ If a large amount of steam is supplied, the steam will flow backwards inside the barrel.

There were other problems.

[Means to solve the problem]

The present invention provides a method for producing processed raw materials for soy sauce by heating and expanding a mixture of protein raw materials and/or starchy raw materials and water using a twin-screw extruder, in which a portion of the water used is supplied as steam. This is a unique method for producing processed raw materials for soy sauce.

Examples of protein raw materials used in the present invention include defatted soybeans and pulverized products thereof, and examples of starchy raw materials include wheat, rice, onion corn, and pulverized products thereof. Particularly good results are obtained when the raw material is ground to a particle size of 60 mesh, preferably 100 mesh or less.

There is no particular restriction on the amount of water added to the raw material, but if stability during operation of the twin-screw extruder is taken into consideration, the amount of water added to the raw material 1[
]0 [71 parts (hereinafter simply referred to as parts), the amount of water added was 5
~40 parts is preferred.

The present invention provides a portion of such added water, preferably 5 to 80 (
(weight)% (hereinafter simply referred to as %) is supplied as water vapor. If the ratio of the supplied steam is less than 5%, no heating effect can be obtained by supplying the steam, and if it exceeds 80%, the operation of the twin-screw extruder tends to become unstable.

The steam used in the present invention is preferably saturated steam, but is not limited thereto. In addition, it is best to install a check valve, etc. in the steam addition valve, and to make the pitch of the screw smaller on the raw material input port side than the steam supply position, in order to prevent backflow of steam inside the barrel. give.

Further, the discharge pressure of steam is preferably 8 kg/cm' or less in gauge pressure. If it exceeds 8 kg/Cm2, backflow is likely to occur in the barrel and pretreatment stirring conveyor.

The specific method for supplying such steam does not matter, but for example, for pre-treatment, a stirring conveyor is provided at the raw material input port side of the barrel, and water and steam are added to and mixed with the raw material in this conveyor. Examples include a method of charging the water vapor into a twin-screw extruder after letting it cool, a method of directly charging steam into the barrel of a twin-screw extruder, and a combination of these methods.

Although the twin-screw extruder used in the present invention is not particularly limited, the effects of the present invention are particularly remarkable when a large-sized one with a screw diameter of 100 mm or more is used.

When using the above-mentioned large-sized twin-screw extruder, the feed rate of raw materials to the twin-screw extruder is preferably 400 kg/hour or more. If it is less than 400 kg/hour, there will be a lot of voids inside the barrel, so if steam is supplied directly into the barrel, the operating situation will tend to become unstable.

〔Effect of the invention〕

According to the method of the present invention, when a protein raw material and/or a starchy raw material is heated and expanded using a twin-screw extruder, a part of the thermal energy is replaced by the supplied steam.
Physical relationship between input raw materials and scraping;・-! ? The internal heat generated by rubbing can be minimized, and the physical damage to the large raw materials is reduced, and stable operating conditions are maintained (11), making it possible to produce uniform and excellent quality raw materials for oil. The product to be peeled has good physical properties and is not sticky, which not only makes it easier to incorporate and add ingredients during the koji making process. Excessively l! +1
It can prevent bacterial contamination.

Furthermore, by adding steam, which is a new thermal expansion agent, manufacturing capacity can be dramatically increased, and as a result, product prices can be reduced.

The method of the present invention exhibits a remarkable effect on 4Nl when raw materials are heated and expanded using a large extruder with a screw diameter of 100 mm or more.

〔Example〕

The present invention will be further explained below with reference to Examples.

Example 1 Defatted processed soybeans and wheat, each crushed to 60 menshi
↑) 800 kg/l + water was added to the super turbo (manufactured by ↑), and then 64 kg/h of water and gauge pressure (3 kg/cm
2 saturated steam 80 kg/h (total amount of water added 14
4 kg/h, of which the ratio of the amount of water vapor added was 55%) was added and mixed. Transfer this mixture to a twin-screw extruder (
Manufactured by Werner & I”fleidere [120
The mixture was put into a mold) and subjected to pressure and heat treatment, and then extruded under normal pressure to obtain a expanded product. The puffed product was dried to obtain a raw material for soy sauce with a water content of about 8%.

Add water to this processed raw material for soy sauce to a moisture content of 42%, and at the same time add 1.6% of the koji starter to the disc-type automatic JLI!
Koji was made using a JIJ device. In this case, 11 holes of soy sauce [
] The processed raw material did not become sticky even when water was added, and its physical properties during koji making were good. After making koji for about 43 hours, the obtained koji was mixed with salt water according to a conventional method, and after brewing for 5 months, it was subjected to processes such as pressing, pasteurization, and filtration to obtain soy sauce. The soy sauce stolen was of good quality.

Test Examples 1 to 6 Additive raw materials for goat liver oil were prepared in the same manner as in Example 1, except that the ratio of the amount of water vapor added in the -C total hydration Jjt was changed as shown in Table 1 below. (+ and J-) were treated in the same manner as in Example 1 to make noodles.

S two-shaft extruder processing 11, operation status of S, housing 1
Table 1 shows the degree of protein denaturation, degree of swelling, and physical properties during koji making of the raw materials.

In addition, the degree of denaturation of the protein is determined by the Japan Soy Sauce Research Institute 4rlr 几u
5.

(4), 165. (1979), the acetic acid deposits in 11 cities were measured according to the standard method, and those with acetic acid deposits were indicated as plus, and those without were indicated as four minus.

Example 2 After crushing defatted processed soybeans to 60 mesh or less Example 1
720 kg/h into the same twin-screw extruder, then 110 kg/h of water and 2 kg/c of gauge pressure.
m2 of saturated steam 57 kg/h (overall water volume 167 kg
/ )+, of which the ratio of water vapor addition is 34.8%)
was added, mixed, and subjected to pressure and heat treatment, and then extruded under normal pressure to obtain a expanded product.

The obtained puffed product was dried and smoked to obtain a processed raw material for soy sauce having a water content of about 8%. After adding water to this processed raw material for soy sauce to a moisture content of 60%, an equal amount of roasted cracked wheat was mixed, and then seed koji was added and koji was made according to a conventional method.

The obtained koji was brewed for 5 months in a conventional manner to obtain soy sauce of good quality.

Test Examples 7 to 12 In Example 2, the ratio of the added amount of water vapor in the general water amount was changed as shown in Table 2, and the raw material feed amount was changed so that the load on the motor of the two-shaft extruder was almost constant. Processed raw materials for soy sauce were obtained by carrying out the same treatment as in Example 2, except that the operation was carried out while the process was in progress.

This processed raw material for soy sauce was subjected to koji production in the same manner as in Example 2.

From the above results, it can be seen that by increasing the amount of water vapor added, the feed amount of raw materials can be increased, and as a result, the manufacturing capacity can be dramatically improved.

Example 3 800 kg of wheat was placed in the same continuous mixer as in Example 1.
/h, then water 128kg/h and gauge pressure 2.
96 kg/h of saturated steam of Okg/Cm2 was added and mixed. This mixture was put into the same twin-screw extruder as in Example 1, and 96 kg/h of steam at the same pressure (total water amount: 320 kg/h, of which the total ratio of the amount of steam added was 60%) was added. A pressure and heat treatment was performed, and then this was extruded under normal pressure to obtain a expanded product. The obtained puffed product was dried to a moisture content of about 8%, and then crushed to obtain a processed raw material for soy sauce.

Steamed defatted soybeans with a moisture content of about 60% obtained by a conventional method were mixed with this processed raw material for soy sauce, and seed koji was further added and heated to form koji.

In this case, the processed raw material for soy sauce did not become sticky even when mixed with steamed defatted soybeans, and its physical properties during koji making were good. The obtained koji is prepared in salt water according to the conventional method, and after brewing for 5 months, it is subjected to processing such as pressing, pasteurization, and filtration to produce a good soy sauce! It was.

Test Examples 113 to 18 Processed raw materials for soy sauce were processed in the same manner as in Example 3 except that the ratio of water vapor (jl) in the total amount of water added was changed as shown in Table 3. 3.11) The processed raw material for soy sauce was used to make koji in the same manner as in Example (1).

Margin below

Claims (1)

[Claims] 1. A method for producing processed raw materials for soy sauce by heat-swelling a mixture of protein raw materials and/or starchy raw materials and water using a twin-screw extruder, characterized in that part of the water used is supplied as steam. A method for producing processed raw materials for soy sauce.