JPH04299955A - Production of processing raw material for brewing - Google Patents

Abstract

PURPOSE:To obtain the subject high-quality raw material, excellent in productivity, aroma, tastiness and mellowness and useful as soy sauce, etc., without requiring steps for dipping soybeans in water and steaming the soybeans by treating a raw material for brewing composed of the whole fat soybeans and a starchy raw material in a prescribed proportion with a twin-screw extruder under specific conditions. CONSTITUTION:The objective raw material is obtained by treating a raw material for brewing containing 25-90wt.% whole fat soybeans and 75-10wt.% starchy raw material such as wheat with a twin-screw extruder under conditions of 5-40wt.% hydration ratio (based on the raw material for brewing), 5-50kg/cm<2> pressure and 100-170 deg.C outlet material temperature.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed raw material for brewing, and more particularly, a method for producing a processed raw material for brewing using full-fat soybeans as a protein raw material.

0002

BACKGROUND OF THE INVENTION Conventionally, when using full-fat soybeans as a raw material for soy sauce or miso, the general method was to soak whole soybeans in water to absorb water, drain them, and then steam them.

However, when using such a conventional method,
The process of soaking whole soybeans in water is essential, but the soaking process takes a long time (almost a day), and problems with equipment such as soaking tanks and wastewater treatment are unavoidable, resulting in industrial disadvantages. That was the actual situation.

[0004]Recently, a processing method has been reported in which whole soybeans are made to absorb water and then steamed at a high pressure of 2.0 kg/cm2 or more (Japanese Unexamined Patent Application Publication No. 174646/1999), but this method is based on high pressure in the first place. In addition to the drawback that a steaming device is required, the nitrogen dissolution utilization rate (hereinafter referred to as TNUR) and the amount of glutamic acid per unit nitrogen (hereinafter referred to as Glu/T
However, the problem was that it had a low value (denoted as N).

[0005]The inventor of the present invention has conducted various studies to solve these conventional problems, and has surprisingly found that if full-fat soybeans and starchy raw materials are treated with a twin-screw extruder under specific conditions, soybeans can be improved. No need for water immersion process or steaming process,
The present invention has been completed by discovering the extremely efficient production of processed raw materials for brewing that improve TNUR and Glu/TN.

[0006]

[Means for Solving the Problems] That is, the present invention provides 25 to 90% by weight of full-fat soybeans and 75 to 10% by weight of starchy raw materials.
The brewing raw material containing is added at a hydration rate of 5 to 40% (based on the brewing raw material), a pressure of 5 to 50 kg/cm2, and an outlet temperature of 100 to 40%.
This is a method for producing processed raw materials for brewing, which is characterized by processing with a twin-screw extruder at 170°C.

[0007] The full-fat soybeans used in the present invention include whole soybeans, peeled soybeans, and cracked or crushed soybeans. It is preferable to use such full-fat soybeans after appropriately dehulling them and then crushing or crushing them. Further, the amount of full-fat soybean to be blended is 25 to 90% by weight. The blending amount is 90
If the amount exceeds 25% by weight, thermal denaturation will be incomplete, resulting in N-like residue and acetic acid residue, while if the amount is less than 25% by weight, the rich aroma, flavor, and mellowness characteristic of full-fat soybeans will be lost. is not obtained.

[0008] The starchy raw material used in the present invention may be of any type, but wheat flour is preferred for producing soy sauce, and rice is preferred for producing miso. The blending amount of the starchy raw material is 75 to 10% by weight. Incidentally, if the amount of the starchy raw material is less than 10% by weight, thermal denaturation will be insufficient and oozing will occur.

[0009] In the present invention, such full-fat soybeans and starchy raw materials are used as brewing raw materials and treated with a twin-screw extruder, with the conditions being that the water addition rate to the weight of the brewing raw materials is 5 to 40%; In order to obtain sufficient thermal denaturation and stable granulation, it is necessary to maintain a pressure of 5 to 50 kg/cm2 and an outlet temperature of 100 to 170°C.

0010

[Examples] The present invention will be further explained below with reference to test examples and examples.

Test Example 1 Whole soybeans were dehulled and crushed to a size of 60 mesh or less, and the blending ratio of wheat flour was changed as shown in Table 1, and each brewing raw material was placed in a twin-screw extruder (Werner & Pfle).
C37 manufactured by Iderer) at a rate of 30 kg/hr, and was extruded and granulated at an outlet temperature of 170° C. while adjusting the water addition rate relative to the weight of the brewing raw material. Table 1 shows the cage test results for the obtained extrusion granules. As is clear from Table 1, the amount of full-fat soybean is 9
If it exceeds 0%, thermal denaturation will be insufficient, resulting in N-type densities and acetic acid densities.

0012

[Table 1]

Test Example 2 A brewing raw material with a blending ratio of 50:50 of whole soybeans dehulled and crushed to 60 mesh or less and wheat flour was used, and the outlet product temperature was set as shown in Table 2. It was treated with a twin-screw extruder in the same way as in 1. Table 2 shows the test results and granulation properties of the obtained extrusion granules. Table 2
As is clear from the above, the temperature of the processed product is 100-170℃
Sufficient thermal denaturation is possible within this range, and granulation properties are stabilized.

[0014]

[Table 2]

Test Example 3 Whole soybeans were dehulled and crushed to 60 mesh or less,
The mixing ratio with wheat flour was changed as shown in Table 3, and each brewing raw material was placed in a twin-screw extruder (same as Test Example 1) for 30 minutes.
The mixture was continuously introduced at a rate of 0 kg/hr, extruded and granulated at an outlet temperature of 155° C. while adjusting the water addition rate relative to the weight of the brewing raw material, and then dried. Each extruded granule was sprinkled with water so that its moisture content became 45%, and after inoculating seed koji by a conventional method, koji was made for 3 days to obtain koji. Salt water was added to each type of koji, and after brewing for 5 months, the koji was pressed and pasteurized to obtain soy sauce. TNUR of the obtained soy sauce, Glu/
The results of TN and sensory evaluation are shown in Table 3. As is clear from Table 3, when 25 to 90% by weight of full-fat soybeans are used, soy sauces ranging from ultra-light soy sauce to dark soy sauce with excellent taste and aroma can be obtained.

[0016]

[Table 3]

Example 1 Whole soybeans were used as they were, and the mixing ratio with wheat flour was 50:5.
0 and 30 to the biaxial extruder (same as test example 1).
kg/hr, extrusion and granulation were performed at an outlet product temperature of 140° C. with a water addition rate of 15% based on the weight of the brewing raw materials. Thereafter, soy sauce was obtained in the same manner as in Test Example 3, but
There is no occurrence of N-type or acetic acid, and TNUR is 94.6.
%, had a rich aroma, and although pale in color, it had umami and a mellow flavor.

Example 2 Full-fat soybeans crushed to 1/2 to 1/8 and wheat were mixed at a mixing ratio of 25:75 and continuously fed into a twin-screw extruder (same as Test Example 1) at 35 kg/hr. Extrusion and granulation were carried out at an outlet temperature of 125° C. with a water addition rate of 20% based on the weight of the brewing raw materials. Thereafter, soy sauce was obtained in the same manner as in Test Example 3, but there was no N-type residue, no acetic acid residue, and TNUR.
The soy sauce was of high quality at 93.2%, had a rich aroma, was light in color, and was of good quality.

Example 3 The mixture ratio of dehulled whole soybeans and rice was 50:50, and 30 kg/h was added to a twin-screw extruder (same as Test Example 1).
Continuously add water at 25% of the weight of brewing raw materials.
Extrusion granulation was carried out at an outlet temperature of 155°C, followed by drying until the moisture content reached 10%. 10 parts by weight of the extruded granules were sprinkled with water so that the water content became 40%, and 3 parts by weight of common salt and 3 parts by weight of seed water were mixed with the koji obtained by making koji, and 2 Miso was obtained after brewing for several months. This miso had a rich aroma, and although it was light in color, it had a good color and good taste.

[0020]

Effects of the Invention According to the present invention, it is possible to improve TNUR and Glu/TN, and to improve TNUR and Glu/TN without requiring not only the soaking process of soybeans in water, but also the steaming process, which conventionally caused many problems. Processed raw materials for brewing that impart flavor and mellowness can be produced extremely efficiently.

Claims (1)

[Claims] Claim 1: Brewing raw materials containing 25 to 90% by weight of full-fat soybeans and 75 to 10% by weight of starchy raw materials are mixed at a water addition rate of 5%.
~40% (based on brewing raw materials), pressure 5~50kg/cm2
, a method for producing processed raw materials for brewing, characterized in that they are treated with a twin-screw extruder at an outlet temperature of 100 to 170°C.