【発明の詳細な説明】[Detailed description of the invention]
〔産業上の利用分野〕
本発明は醸造において製麹あるいは掛原料とし
て使用される粒状の醸造用加工原料の製造法に関
する。
〔従来の技術〕
味噌、醤油、清酒、焼酎、酢等の発酵食品の製
造において、製麹、掛原料としてα化した小麦、
米、マイロ、コーン等の澱粉質原料が使用されて
いる。
このα化澱粉質原料としては、古米、澱粉質穀
粒を蒸煮又は炒煎したものを使用するのが普通で
あるが、近年、当該穀粒の代りに穀粉の造粒物を
使用することが行われている。
従来、醸造用原料としての穀粉造粒物の製造法
としては、穀粉に加水し、蒸熱又は内部摩擦熱
発生方式の人造粒製造機にて混練しながらα化し
て人造粒を得る方法（特公昭45−14880号）、ある
いは加水した穀粉をエクストルーダーに供給し
て加圧加熱し膨化する方法（特公昭53−19680号）
が知られている。
しかしながら、の造粒機でα化と造粒を一緒
に行う方法は、造粒性が悪く、特に水に浸漬した
状態においては保形性が悪く崩壊し易いと共に、
組織構造が緻密になり過ぎて加水の際の吸収性や
膨潤性が悪いという欠点を有する。また、の方
法は、α化が均一であり、組織が多孔質であるた
め麹菌の生育が良好であるいとう利点を有する
が、その反面、加工前の原料に比較して数倍ない
し数十倍の体積を有するため、輸送時、製麹時に
量的な制限を受けると共に、堆積培養の際下部の
膨化原料が潰れ製麹適性が悪くなるという欠点が
あつた。
このような欠点を克服する方法として、小麦粉
等に水を加えて調湿し、これをα化しない60℃以
下の温度で押し出し機により成粒した後、100℃
以上の温度で乾燥とα化を行つて穀粉造粒物を製
造する方法が提案された（特公昭56−19988号）。
しかし、この方法もα化が充分に行われないと
共に、高温で乾燥されるため粒が膨化し、その結
果の場合と同様に堆積培養の際粒が潰れ製麹適
性が悪くなるという欠点を免れなかつた。
〔発明が解決しようとする問題点〕
従つて、組織構造が緻密になりすぎたり、また
膨化されて潰れ易くなることがなく、適度にポー
ラスで、α化が充分に行われている穀粉造粒物を
得る方法の開発が望まれていた。
〔問題点を解決するための手段〕
斯かる実情において、本発明者は鋭意研究を行
つた結果、小麦粉以外の澱粉質穀粉の場合には、
これをα化がおこらない条件下で押し出し機で造
粒し、しかる後蒸煮によつてα化を行えば上記目
的にかなつた穀粉造粒物が得られることを見出
し、本発明を完成した。
すなわち、本発明は、小麦粉以外の澱粉質穀粉
を水分含量が30〜50重量％（以下、単に％で表示
する）になるよう加水し、これを圧力15Kg／cm2以
下、温度50℃以下で押し出し機により造粒し、次
いで蒸煮してα化を行つて醸造用加工原料を製造
する方法である。
本発明で原料として使用できる澱粉質穀粉とし
ては、例えば米、マイロ、コーン等の穀粉を挙げ
ることができる。一般に使用されている穀粉の中
でも、小麦粉はこれをそのまま加水して本発明の
方法によつて造粒すると、グルテンの作用によつ
て組織が緻密になりすぎて本発明の目的にかなつ
た造粒物は得られない。
澱粉質穀粉の加水は30〜50％、特に35〜45％が
好ましい。加水量が30％より少ないと結着力が不
足して造粒が困難であり、また50％を超えると柔
らかになりすぎ、造粒物同士が付着してしまい好
ましくない。
押し出し機による造粒条件は本発明において重
要であり、これは澱粉のα化が起らない条件下で
行うことが必要である。斯かる押し出し機として
はチヨツパー、ベニペレツター等が使用される。
温度は50℃以下であることが必要であり、また圧
力は15Kg／cm2以下、好ましくは５〜10Kg／cm2であ
る。圧力が15Kg／cm2を超える場合には造粒物が圧
密されて組織が緻密になりすぎ好ましくない。
斯くして得られる造粒物を例えば約100℃の温
度で５〜40分間蒸煮すれば有利にα化されて95％
以上のα化度の造粒物が得られる。尚、後述の実
施例に示す如く、当該造粒物を高温で乾燥しても
低いα化度のものしか得られない。
〔発明の効果〕
このようにして得たα化造粒物はそのまま醸造
に使用することができるが、これを乾燥して保存
し、使用時加水して用いることもできる。
叙上の如くして本発明で得られる粒状の醸造用
加工原料は、充分にα化された適度のポーラス状
であるため、麹原料等として加水して使用する場
合には、吸水性、膨潤性がよく、しかも堆積培養
の際にも保形性に優れているため、種菌糸の発育
が良好で、酵素力の強い出麹が得られるという特
長を有する。
〔実施例〕
次に実施例を挙げて説明する。尚実施例中の部
及び％は重量比で示した。
実施例 １
(i) 米粉100部にスーパーターボ（日清エンジニ
アリング社製）で水分35％になるように均一に
加水し、次の条件で造粒した。
本発明品：チヨツパー（平賀工作所製72
型）にて、品温30℃、押し出し圧10Kg／cm2で
押し出し造粒した。
比較品１：チヨツパー（同上）にて、品温
30℃、押し出し圧20Kg／cm2で押し出し造粒し
た。
比較品２：エクストルーダーにて、品温
110℃、圧力50Kg／cm2で押し出し造粒した。
上で得たそれぞれの造粒物を連続式横型スチ
ーマ（日清エンジニアリング社製）にて、100
℃で15分間蒸煮した後放冷してα化造粒物を得
た。これに種麹を接種し、43時間製麹を行つ
た。その結果を第１表に示す。
[Industrial Application Field] The present invention relates to a method for producing a granular brewing processing material used as a koji making or hanging material in brewing. [Conventional technology] In the production of fermented foods such as miso, soy sauce, sake, shochu, and vinegar, pregelatinized wheat is used as a raw material for making koji and for making sake.
Starchy raw materials such as rice, milo, and corn are used. As this pregelatinized starchy raw material, steamed or roasted old rice or starchy grains are usually used, but in recent years, granulated grains of flour have been used instead of the grains. It is being done. Conventionally, the method for producing grain flour granules as a raw material for brewing is to obtain artificial granules by adding water to grain flour and gelatinizing it while kneading it in an artificial granulation machine that generates steam or internal friction heat ( (Special Publication No. 45-14880), or a method in which water-added flour is fed to an extruder, heated under pressure, and expanded (Special Publication No. 53-19680)
It has been known. However, the method of performing gelatinization and granulation together using a granulator has poor granulation properties, particularly when immersed in water, has poor shape retention and is prone to disintegration.
It has the disadvantage that its tissue structure is too dense, resulting in poor absorption and swelling properties when water is added. In addition, method (2) has the advantage that gelatinization is uniform and the growth of Aspergillus aspergillus is good due to the porous structure. Because of its volume, it is subject to quantitative limitations during transportation and koji making, and also has the disadvantage that the lower part of the expanded raw material is crushed during sediment culture, impairing its suitability for koji making. As a method to overcome these drawbacks, water is added to wheat flour to adjust the humidity, and the mixture is granulated using an extruder at a temperature below 60°C without gelatinization, and then granulated at 100°C.
A method of producing grain flour granules by drying and gelatinization at the above temperature was proposed (Japanese Patent Publication No. 19988-1988). However, this method also suffers from the disadvantage that gelatinization is not sufficiently carried out, and the grains swell due to drying at high temperatures.As a result, the grains are crushed during sedimentary culture, making them less suitable for making koji. Nakatsuta. [Problems to be solved by the invention] Therefore, the flour granules are not too dense in tissue structure, are not easily swollen and collapse, are appropriately porous, and are sufficiently pregelatinized. There was a desire to develop a method for obtaining things. [Means for Solving the Problems] Under these circumstances, the present inventor has conducted intensive research and found that in the case of starchy flour other than wheat flour,
The present invention was completed based on the discovery that a grain flour granule that satisfies the above purpose can be obtained by granulating this powder using an extruder under conditions that do not cause gelatinization, and then gelatinizing it by steaming. That is, in the present invention, starchy flour other than wheat flour is added with water to have a moisture content of 30 to 50% by weight (hereinafter simply expressed as %), and then heated at a pressure of 15 kg/cm 2 or less and a temperature of 50°C or less. This is a method of producing processed raw materials for brewing by granulating with an extruder and then steaming to gelatinize. Examples of the starchy flour that can be used as a raw material in the present invention include grain flours such as rice, milo, and corn. Among the commonly used grain flours, when wheat flour is granulated by the method of the present invention after adding water as it is, the structure becomes too dense due to the action of gluten, making the granulation difficult for the purpose of the present invention. You can't get things. The water content of starchy flour is preferably 30-50%, particularly 35-45%. If the amount of water added is less than 30%, the binding force will be insufficient and granulation will be difficult, and if it exceeds 50%, it will become too soft and the granules will stick to each other, which is not preferable. Granulation conditions using an extruder are important in the present invention, and it is necessary to carry out granulation under conditions that do not cause gelatinization of starch. As such an extruder, a chopper, beni pelleter, etc. are used.
The temperature needs to be 50° C. or lower, and the pressure is 15 Kg/cm 2 or lower, preferably 5 to 10 Kg/cm 2 . If the pressure exceeds 15 kg/cm 2 , the granules are compacted and the structure becomes too dense, which is not preferable. If the granules obtained in this way are steamed for 5 to 40 minutes at a temperature of about 100°C, the granules are advantageously gelatinized to 95%.
Granules with a degree of gelatinization above are obtained. As shown in the Examples below, even if the granules are dried at high temperatures, only a low degree of gelatinization can be obtained. [Effects of the Invention] The gelatinized granules thus obtained can be used as they are for brewing, but they can also be dried and stored and added with water before use. As described above, the granular raw material for brewing obtained by the present invention is sufficiently pregelatinized and moderately porous. It has good properties and has excellent shape retention even during sediment culture, so it has the characteristics of good growth of seed hyphae and yielding koji with strong enzymatic activity. [Example] Next, an example will be given and explained. Note that parts and percentages in the examples are expressed as weight ratios. Example 1 (i) Water was uniformly added to 100 parts of rice flour using a Super Turbo (manufactured by Nissin Engineering Co., Ltd.) so that the moisture content was 35%, and granulation was performed under the following conditions. Invented product: Chiyotsupa (72 manufactured by Hiraga Kosakusho)
The mixture was extruded and granulated using a mold) at a product temperature of 30°C and an extrusion pressure of 10 kg/cm 2 . Comparison product 1: Product temperature at Chiyotsupa (same as above)
The mixture was extruded and granulated at 30°C and an extrusion pressure of 20 kg/cm 2 . Comparison product 2: Product temperature in extruder
It was extruded and granulated at 110° C. and a pressure of 50 kg/cm 2 . Each of the granules obtained above was heated in a continuous horizontal steamer (manufactured by Nisshin Engineering Co., Ltd.) to
After steaming at ℃ for 15 minutes, the mixture was allowed to cool to obtain a pregelatinized granule. This was inoculated with seed koji, and koji was made for 43 hours. The results are shown in Table 1.
【表】
(ii) 上記(i)における本発明品造粒物を100℃で15
分間蒸煮する代りに高温乾燥したときの結果を
第２表に示す。[Table] (ii) The granulated product of the present invention in (i) above was heated to 15°C at 100°C.
Table 2 shows the results when high temperature drying was used instead of steaming for minutes.
【表】
実施例 ２
コーンフラワー100部にスーパーターボ（日清
エンジニアリング社製）で水分45％となるように
均一に加水した後、押し出し機（チヨツパー平賀
工作所製52型）にて圧力10Kg／cm2、品温40℃にて
押し出したものをセイロにて100℃で20分蒸煮後
放冷し、掛原料として焼酎醪に添加し、良好なる
唐黍焼酎を得た。
実施例 ３
マイロの上級粉画分80分に小麦粉20部を混合し
たものを実施例１と同様のスーパーターボにて水
分45％となる様に均一に加水した後、実施例１と
同様の押し出し機にて圧力５Kg／cm2、品温30℃で
押し出したものを実施例１と同様の連続式横型ス
チーマーにて100℃、20分間蒸煮した後直ちに100
℃の熱風により乾燥し水分12％の加工原料を得
た。このもの100部に水40部を添加してよく混合
し復元させた後、種麹を添加し、43時間30〜35℃
にて製麹し、良好なる味噌用麹を得た。[Table] Example 2 After uniformly adding water to 100 parts of corn flour to a water content of 45% using a Super Turbo (manufactured by Nissin Engineering Co., Ltd.), the mixture was heated to a pressure of 10 kg/kg using an extruder (Model 52, manufactured by Chiyotsupah Hiraga Kosho Co., Ltd.). cm 2 , extruded at a temperature of 40°C, was steamed in a steamer at 100°C for 20 minutes, allowed to cool, and added to shochu moromi as a hanging material to obtain a good Karamachi shochu. Example 3 A mixture of 80 parts of Milo's high-grade powder fraction and 20 parts of wheat flour was uniformly added with water to a water content of 45% in the same super turbo as in Example 1, and then extruded in the same manner as in Example 1. The extruded product was extruded in a machine at a pressure of 5 kg/cm 2 and a temperature of 30°C, and then steamed at 100°C for 20 minutes in the same continuous horizontal steamer as in Example 1, and then immediately heated to 100°C.
It was dried with hot air at ℃ to obtain a processed material with a moisture content of 12%. Add 40 parts of water to 100 parts of this, mix well and restore, then add seed koji and heat at 30-35℃ for 43 hours.
The koji was made into koji to obtain a good koji for miso.