JPH04173083A - Method for treating raw material in production of mold starter - Google Patents
Method for treating raw material in production of mold starterInfo
- Publication number
- JPH04173083A JPH04173083A JP2303720A JP30372090A JPH04173083A JP H04173083 A JPH04173083 A JP H04173083A JP 2303720 A JP2303720 A JP 2303720A JP 30372090 A JP30372090 A JP 30372090A JP H04173083 A JPH04173083 A JP H04173083A
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- grains
- roasting
- moisture content
- mold starter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000002994 raw material Substances 0.000 title claims abstract description 30
- 239000007858 starting material Substances 0.000 title abstract 3
- 238000000034 method Methods 0.000 title description 9
- 238000004519 manufacturing process Methods 0.000 title description 4
- 238000003672 processing method Methods 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 5
- 235000009566 rice Nutrition 0.000 abstract description 5
- 239000002184 metal Substances 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 244000052616 bacterial pathogen Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 7
- 238000010025 steaming Methods 0.000 description 6
- 241000209094 Oryza Species 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
Abstract
Description
本発明は、主として預酵、醸造工業等に使用する種麹の
製造における原料処理方法に関する。The present invention relates to a raw material processing method for producing seed koji mainly used in fermentation, brewing industry, etc.
従来、種麹の製造における原料処理は米、麦等の原料穀
物の蒸煮、冷却等の工程からなり、これらの処理された
原料に麹カビの胞子をまいて麹をつくり、これを培養し
続け、微細な目をもったふるいでふるって胞子を得、乾
燥密閉して製品としていた。Traditionally, raw material processing in the production of seed koji consisted of processes such as steaming and cooling raw grains such as rice and wheat, and these processed raw materials were sown with spores of koji mold to create koji, which was then continued to be cultured. The spores were obtained by sifting through a sieve with fine mesh, and the product was dried and sealed.
原料を蒸煮、冷却し、培養する従来法においては下記の
ような難点があった。
■原料が互いに付着して塊状となりやすいため胞子の収
量が悪い。
■原料が機械装置に付着するため洗浄が困難（洗浄時間
がかかる）。
■蒸煮後の冷却に大量の除菌空気が必要である。
■塊状となるため培養工程中１Ｍ料の撹拌が必要である
。また、撹拌作業を回避するためにはあらかじめ原料を
薄層にする作業が必要となる。
［課題を解決するための手段］
そこで本発明者は原料穀物あるいは加水した原料を１２
０〜４００℃の加熱気体によって５分以内流動化して焙
炒処理することにより、上記課題を解決したのである。
この処理方法において、気体温度は１２０〜４００℃好
ましくは２００〜３００℃である。 この温度が１２０
℃以下の場合には焙炒が不完全なものとなり、４００℃
以上になると焦げるので好ましくない。
このような気体は５例えばガスバーナによる空気前熱で
実現できる。その場合、処理時間は５分以内好ましくは
１分前後である。
この処理時間は、処理対象原料の水分量との関係で設定
されるが、経済性を重んじて５分以上は好ましくなく、
前記範囲内で焙炒に支障をきたさない程度にでき得る限
り短時間に設定することが好ましい、流動化して焙炒す
るには、例えばパンチングメタル上を動くロータリーボ
ックス中に入れた原料を下方より前記加熱風を通過させ
て流動焙炒させる。The conventional method of steaming, cooling, and culturing raw materials has the following drawbacks. ■Spore yield is poor because raw materials tend to adhere to each other and form clumps. ■Difficult to clean because raw materials adhere to mechanical equipment (cleaning takes time). ■A large amount of sterilized air is required for cooling after steaming. ■Since it becomes lumpy, it is necessary to stir the 1M material during the culture process. Furthermore, in order to avoid stirring work, it is necessary to form the raw material into a thin layer in advance. [Means for Solving the Problems] Therefore, the inventors of the present invention have prepared raw grains or hydrated raw materials by
The above problem was solved by fluidizing and roasting for 5 minutes using heated gas at 0 to 400°C. In this treatment method, the gas temperature is 120-400°C, preferably 200-300°C. This temperature is 120
Roasting will be incomplete if the temperature is below 400℃.
If it exceeds this level, it will burn, so it is not preferable. Such a gas can be realized by preheating the air, for example with a gas burner. In that case, the treatment time is within 5 minutes, preferably around 1 minute. This processing time is set in relation to the moisture content of the raw material to be processed, but from the viewpoint of economy, it is not preferable to set it for more than 5 minutes.
It is preferable to set the time within the above range for as short a time as possible without causing any trouble to roasting.To fluidize and roast, for example, raw materials placed in a rotary box that moves on a punching metal are heated from below. The heated air is passed through to perform fluidized roasting.
【作用１
このような種麹の製造における原料処理方法であると、
■原料が付着しないため、塊状とならず、同様に機械装
置に対する付着もない。
■焙炒により殺菌される。
■大量の除菌空気による冷却を必要としなくなる。
■塊状とならないため培養工程中、原料の撹拌が不要で
ある。原料層厚も薄くする必要がない。
【実施例】
以下実施例によって本発明を更に詳細に説明する。
実施例１
水分１４．３％を有する屑米５０ｋｇを第１図に示すパ
ンチングメタル（２）上を動く ロータリーボックス（
１）中に連続的に投入し、下方より加熱風を通過させて
流動焙炒させた。このときの加熱風の温度は２５０℃、
送風速度は４閣／秒であり、屑米の焙炒時間は４０秒と
した。この結果得られた焙炒米は水分が６．８％であっ
た。 また、焙炒後の処理原料の生菌数は０であった。
この原料に１９．９Ｑの殺菌水を添加して水分を３５゜
０％に調整した後、 常法により種麹を製造すると、種
麹の胞子の収量は種付は以後は無手入れにもかかわらず
、原料を蒸煮、冷却する従来の原料処理方法で製造した
胞子の収得量の１１５％の収得量であった。
実施例２
水分９．３％を有する大麦５０ｋｇを加熱風温度２７０
℃、送風速度４履／秒、焙炒時間４０秒の条件で実施例
１と同様に流動焙炒させた。この結果、得られた焙炒大
麦は水分が３．２％であった。また、焙炒後の処理原料
の生菌数は０であった。
この原料に２４．Ｏｊｌの殺菌水を添加して水分を３６
゜０％に調整した後、常法により種麹を製造すると、種
麹の胞子の収量は種付は以後は無手入れにもかかわらず
１Ｍ料を蒸煮、冷却する従来の原料処理方法で製造した
胞子の収得量の１２１％の収得量であった。
【発明の効果〕
本発明は以下に示すような特徴を備えている。
■従来法と比較して原料の保水性が高く、塊状とならな
いため種麹の胞子の収量が多い。
■製造設備の洗浄性がよくなり、雑菌汚染の可能性が少
ない。
■製麹中、手入れを行なわなくても支障がない（通気性
がよく、塊状とならない）。更に装置面やランニングコ
スト等に関して次のような特徴が得られた。
■従来の蒸煮装置、放冷機に対して１本発明では焙炒装
置のみであり設備費が低減でき、更に従来のように除菌
フィルター等を通過した大量の除菌エアーが不要である
。
■原料処理からの廃水がなく、処理費用が安くなる。
■焙炒処理は熱風を循環して利用することでランニング
コストを低減することができる。[Effect 1] With this method of processing raw materials in the production of seed koji: (1) Since the raw materials do not adhere, they do not form into lumps, and likewise do not adhere to mechanical equipment. ■ Sterilized by roasting. ■No need for cooling using large amounts of sterilized air. ■There is no need to stir the raw materials during the culture process because they do not form lumps. There is no need to reduce the thickness of the raw material layer. [Examples] The present invention will be explained in more detail with reference to Examples below. Example 1 50 kg of rice scraps having a moisture content of 14.3% were moved in a rotary box (
1) The mixture was continuously poured into the container, and heated air was passed through it from below for fluidized roasting. The temperature of the heated air at this time was 250℃,
The air blowing speed was 4 kaku/second, and the roasting time of the waste rice was 40 seconds. The resulting roasted rice had a moisture content of 6.8%. Furthermore, the number of viable bacteria in the processed raw material after roasting was 0. After adding 19.9Q of sterilized water to this raw material to adjust the moisture content to 35°0%, and then producing seed koji using the usual method, the yield of spores from the seed koji will increase even though there is no maintenance after seeding. First, the yield was 115% of the yield of spores produced by the conventional raw material processing method of steaming and cooling the raw material. Example 2 50 kg of barley with a moisture content of 9.3% was heated with air at a temperature of 270
Fluidized roasting was carried out in the same manner as in Example 1 under the conditions of temperature, air blow rate of 4 mm/sec, and roasting time of 40 seconds. As a result, the moisture content of the roasted barley obtained was 3.2%. Furthermore, the number of viable bacteria in the processed raw material after roasting was 0. 24. Add Ojl sterilized water to reduce moisture by 36%.
After adjusting the seed koji to 0%, the spore yield of the seed koji was produced using the conventional raw material processing method of steaming and cooling the 1M material, even though no maintenance was required after seeding. The yield was 121% of the yield of spores. [Effects of the Invention] The present invention has the following features. ■Compared to conventional methods, the raw material has higher water retention and does not form into lumps, resulting in a higher yield of seed koji spores. ■Production equipment is easier to clean, reducing the possibility of bacterial contamination. ■During koji making, there is no problem even if you do not take care of it (it has good ventilation and does not form lumps). Furthermore, the following features were obtained regarding equipment, running costs, etc. ■Compared to conventional steaming equipment and cooling equipment, the present invention uses only a roasting equipment, which reduces equipment costs, and also eliminates the need for a large amount of sterilized air that has passed through a sterilized filter, etc., as in the past. ■There is no wastewater from raw material processing, reducing processing costs. ■Running costs can be reduced by circulating hot air during the roasting process.
第１図は本発明の方法に使用する焙炒装置の概略断面図
である。
（１）ロータリーボックス （２）パンチングメタル以
上
呂願人 藤原醸機産業株式会社FIG. 1 is a schematic cross-sectional view of a roasting apparatus used in the method of the present invention. (1) Rotary box (2) Punching metal or more Roganjin Fujiwara Joki Sangyo Co., Ltd.
Claims (1)
０℃の加熱気体によって５分以内流動化して焙炒処理す
ることを特徴とする種麹の製造における原料処理方法。1: Raw material grain or hydrated raw material grain at 120-40%
A raw material processing method for producing seed koji, which comprises fluidizing and roasting using heated gas at 0° C. within 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2303720A JPH04173083A (en) | 1990-11-07 | 1990-11-07 | Method for treating raw material in production of mold starter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2303720A JPH04173083A (en) | 1990-11-07 | 1990-11-07 | Method for treating raw material in production of mold starter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04173083A true JPH04173083A (en) | 1992-06-19 |
Family
ID=17924453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2303720A Pending JPH04173083A (en) | 1990-11-07 | 1990-11-07 | Method for treating raw material in production of mold starter |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04173083A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018536395A (en) * | 2015-10-16 | 2018-12-13 | リパブリック オブ コリア（マネージメント ルーラル デベロップメント アドミニストレーション） | Method for producing solid seed meal for cloudy sake using indigenous inoculum excellent in acid-producing ability, Aspergillus sulcensis 74-5 |
-
1990
- 1990-11-07 JP JP2303720A patent/JPH04173083A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018536395A (en) * | 2015-10-16 | 2018-12-13 | リパブリック オブ コリア（マネージメント ルーラル デベロップメント アドミニストレーション） | Method for producing solid seed meal for cloudy sake using indigenous inoculum excellent in acid-producing ability, Aspergillus sulcensis 74-5 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US4312892A (en) | Making corn products | |
| US4513018A (en) | Continuous production of corn products | |
| SE8100936L (en) | PROCEDURE FOR PREPARING BETMASS FROM SUGAR BEETER AND PLANT FOR IMPLEMENTATION OF THE PROCEDURE | |
| KR101264876B1 (en) | Method for producing liquid fertilizer using animal raw blood | |
| US4250802A (en) | Apparatus for converting grain into dough | |
| JPH04173083A (en) | Method for treating raw material in production of mold starter | |
| US2325368A (en) | Apparatus for promoting mold growth | |
| KR101824335B1 (en) | An High-purity ionized calcium agent production method using an oyster shell | |
| SE8307125D0 (en) | SET TO RAISE MILK CAST WITH MILK WITH A FEED, SET TO MANUFACTURE AND APPARATUS FOR EXECUTING THE SET | |
| CN106616345A (en) | Processing technology for prolonging shelf life of rice | |
| JP2645339B2 (en) | Processing method of raw materials for sake koji | |
| EP0174176A3 (en) | Improvements relating to the heat treatment of fresh liquid milk products | |
| JPH0683663B2 (en) | Method and apparatus for continuous culture of microorganisms | |
| JPH04179474A (en) | Production of clean seed malted rice | |
| CN111374194A (en) | Black highland barley milk tea powder and preparation method thereof | |
| JPH0779733A (en) | Method for koji-making of puffed brewing stock | |
| JPH01256367A (en) | Method for treating proteinaceous raw material for soy sauce koji | |
| JP2001198553A (en) | Treatment process for organic food waste | |
| JP2976035B2 (en) | How to roast polished rice | |
| JPH11299348A (en) | Treatment of spent medium used for mushroom culture and medium material afforded thereby | |
| JP2000128676A (en) | Composting method for fishery processing waste | |
| RU2201445C2 (en) | Dry yeast production method | |
| US312593A (en) | Preserving brewers grain | |
| CN1100988A (en) | Technology for processing polytetrafluoroethylene regenerated powder and original powder and fine powder | |
| JP3813507B2 (en) | Continuous cooling mixing method and continuous cooling mixing apparatus for raw materials for brewing |