JPH08256721A - Production of koji raw material and additional raw material for miso - Google Patents

Abstract

PURPOSE: To produce a characteristic koji (malted rice) raw material and an additional raw material for miso (salted and fermented soybeans) by employing grains such as rice powder, rice bran, buckwheat powder or corn starch which have not been utilized as the raw material for the miso. CONSTITUTION: Powdered raw materials are mixed with each other and kneaded to convert starch into α-starch, continuously extrusion-molding the kneaded raw material mixture in a non-swollen state, and subsequently cutting the extruded product into rice-like granules. The rice-like granules are dried at a prescribed temperature for a prescribed time to generate cracks on the dried granules for facilitating the mixing of koji (malted rice) mold. The treated granules are mixed with water containing the koji mold for the addition of the water and simultaneously the inoculation of the koji mold to produce the koji raw material. Conventional processes for washing, immersing, draining and steaming the koji raw material and the additional raw material can be saved, and performed at once in a barrel to shorten the time required for the processes up to the koji-producing process. Further, the non-utilized resources can be effectively utilized.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a substance containing starch as a main component or a method for producing a koji starting material and a hanging starting material for miso from the powder.

[0002]

2. Description of the Related Art Conventionally, rice, soybeans,
Wheat and other grains were used. The manufacturing process of miso using these raw materials is shown in FIG. 1 using dry rice miso as an example.
It is as follows. In other words, wash the white rice that is the raw material for koji,
Soak for about 12-24 hours. The weight gain is about 25% in this step. After draining, the starch of the polished rice is gelatinized and sterilized at the same time, and cooled to about 35 ° C. After this, the seeding step is performed, and the koji is made at 25 ° C to 50 ° C in a relative humidity of 95% or more for 40 to 48 hours.

On the other hand, soybeans are washed and soaked for 8 to 12 hours. After draining, steam and let cool to about 35 ° C. The soybean, salt, and seed water and the fermenting microorganisms are combined and mixed with the rice used as a koji starting material for koji, and the mixture is agitated at about 30 ° C. for 2 to 6 months or naturally for 6 to 20 months for aging. When the aging is completed, the miso is prepared as it is or by adding food additives and mixing. A predetermined amount is weighed and filled in a packaging container, which is marketed as rice miso.

[0004]

The rice used as a koji raw material is round rice or crushed rice, and the wheat is milled or pressed wheat, and the powder or fine grain thereof has not been used. In addition, rice bran, rice, etc., which are generated when these grains are refined, have few uses, and most of them have been disposed of as industrial waste. Although the appreciation of the yen has made it possible to import cereal flour cheaply in recent years, the appreciation of the yen still has little merit in the production of miso.

As described above, since the conventional miso raw materials have been extremely limited, the present inventors have newly provided a method for producing a koji raw material and a hanging raw material for miso and attempted to effectively use resources. Furthermore, the conventional process of immediately making koji from steamed cereals was divided into two steps, that is, raw material processing and koji making, thereby attempting to rationalize production.

Therefore, in order to solve these problems, the present invention provides a new flavor of koji starting material and kake starting material using a twin-screw kneading machine, and aims to effectively utilize the unused resources. It is what In the present invention, the twin-screw type kneader is called a twin-screw extruder, which is a machine for conveying, mixing, kneading and extruding raw materials under temperature control by means of twin-screws parallel in the barrel. Say

[0007]

In order to achieve the above object, the present invention uses a twin-screw type kneader of a substance containing starch as a main component such as cereals and jade corn, or a single or composite of the powders. , A starch is gelatinized by adding water and kneading to continuously extrude it in an unexpanded state, and then cut it to granulate it into a spherical or rice shape.

[0008] Further, a substance containing starch as a main component such as cereals and syrups, or a mixture of the powders, alone or in combination, is hydrolyzed and kneaded by using a twin-screw type kneader to gelatinize the starch and unexpanded it. The molded product continuously extruded with is cut, and the spherical or rice-shaped granulated product is not dried and the moisture content is kept constant.

[0009] Further, a substance containing starch as a main component such as cereals and syrups, or a mixture of the powders, alone or in combination, is hydrolyzed and kneaded by using a twin-screw type kneader to gelatinize the starch to unexpand it. The extruded molded product is cut and granulated into a spherical shape or a rice shape under the condition of 60 ° C or more and 180 ° C or less by blast drying for 1 hr or more and 20 hr or less. Thus, the surface of the grain is cracked.

In addition, the koji mold is mixed in advance with the hydrolyzed solution, and the koji starting material produced in claim 3 or 4 is inoculated with the koji mold at the same time as the addition of water.

[0011]

[Operation] Grains such as rice, rice bran, and buckwheat are put into the barrel from the hopper of the twin-screw type kneader, and a necessary amount of water is added to mix and knead while pressure-feeding to control starch while controlling temperature. In a state of being pregelatinized and unexpanded, it is continuously extruded from a die having a hole having a predetermined shape and cut into a predetermined grain shape by an extrusion cutter to granulate so that the grains are not bound to each other. Normally dipping, draining and steaming steps can be omitted.

The extruded granules are not dried, and the water content is measured. If the water content is a predetermined water content, the seeded koji making is carried out. If the water content is insufficient, add water to obtain a constant water content, and then add seed koji. Or more than 60 ℃ 180 ℃
It is dried for 1 hr or more and 20 hr or less under the following conditions to make cracks on the grain surface and facilitate the embedding of koji. Then, the koji mold inoculation step is shortened by hydrating the grains having cracks on the grain surface with a hydrolyzed liquid in which koji mold is mixed in advance.

[0013]

EXAMPLES First, a twin-screw type kneader for producing an extruded product in which a powdery starch is gelatinized and granulated in an unexpanded state, that is, 2
The shaft extruder will be described. The twin-screw extruder used in the present invention is an alpha riser α600 or α1000 type manufactured by Suehiro IPM Co., Ltd. The construction will be described with reference to FIG.

A biaxial screw 2 is inserted in parallel into a cocoon-shaped hole of a barrel 1 provided on an underframe (not shown) so that cooling water circulates around the outer periphery. It is rotated via the box 4. A hopper 5 is provided above the gear box 4, and a raw material is fed to the charging port 1a of the barrel 1 by a feeder 6 rotated by a motor 7.

Further, the barrel 1 is provided with a port for introducing necessary additives. A molding die 8 is attached to the tip of the barrel 1, and a cutter 10 rotated by a motor 9 is arranged on the front surface of the molding die 8. The molding die 8 is selected depending on the shape that determines the shape of the grains, the number of holes that determines the pressure in the barrel, the thickness of the die, and the like.

The biaxial screw is sequentially assembled with a feed screw, a kneading disc, and a feed screw from the respective raw material charging sides, and the feed amount of the feed screw and the screw pattern are selected to determine the barrel internal pressure. Also, the kneading disc is incorporated in the forward feed phase. The control box 11 controls the temperature of the transmission motor 3, the feeder motor 7, the cutter motor 9, and the temperature inside the barrel 1.

FIG. 3 exemplifies a rice processing step for producing rice miso using the thus constructed biaxial extruder.
Rice bran, mixed raw material of Kamishin flour and rice bran mixed at 50:50, or Kamishin flour, rice bran and limitedly absorbed rice are fed into the hopper 5 of the twin-screw extruder and fed into the barrel 1 by the feeder 6. Starch as a raw material is fed by a motor that is rotated by a command of the control device 11 based on predetermined data based on input materials, molded products, etc., and is mixed and kneaded by adding a predetermined amount of water while maintaining a predetermined temperature. Is sterilized and sterilized, and is continuously extruded from the die 8 in a hole shape in an unexpanded state and cut into a predetermined size by a cutter 10 to form particles.

The shape of the grains may be rice grains, spheres or the like. Any shape may be used as long as a space is formed between the grains when the grains are put in a container and air can easily enter and leave this space. The flat type which is in a close contact state is not preferable. A preferred shape in consideration of molding is rice grain.

The extruded product formed into a rice shape is allowed to cool to a constant temperature, dried in some cases to form cracks on the surface of the product, and seeded, and then koji is made under predetermined conditions (same as conventional). Alternatively, when it is used as a preservative raw material for pregelatinized products, it is marketed as pregelatinized products after extrusion molding, followed by drying, allowing to cool, and preparing and weighing the pregelatinized raw materials having a crack on the surface. In addition, to make koji from this pregelatinized raw material, a step of absorbing water and seeding is taken.

As raw materials for producing extruded products, non-glutinous rice, glutinous rice, powders of these (upper flour), rice bran, millet, hie,
Acne, wheat, pigeon, buckwheat, cornflower, cornstarch, potatoes, acorns, konjak, and other starch-based ones can be used.

Test Example ○ Sample-100% fresh powder, 100% buckwheat flour, 50 fresh powder
% + Buckwheat flour 50%, rice bran 100%, corn starch 10
0% variety. ○ Conditions Two-screw extruder ············· Suyeroy PEM Alphalyzer 100 type feed amount ··· 50kg / hr Screw rotation ···· 125r. p. m. Processing temperature: 110 ° C Hydrogenation: 6-14 liters / hr Die inner diameter: 1 mm x 4 mm Rice grain type, 7 holes Screw pattern feed Screw 20L → →
Feed screw 80L → → Kneading disk 2
5 × 4 →→ Feed screw 50L Temperature setting-Feed ... 30 ° C Middle ... 110 ° C Die ... 50 ° C Tip ... 60 ° C

Table 1 shows the processing results by the extruder.
Shown in

[Table 1]

Findings Each sample had an increased degree of α-formation due to water addition, and 90.1 to 99.4% except for sample 1 of Kamishin flour and buckwheat flour that were not watered.
Showed a high value of. These were values of α-degree equal to or higher than those of the usual steaming treatment. As for the extruded state and properties, the hydrated product could be processed smoothly and continuously. In particular, with Kamishinoko, Samples 3 and 4 could be granulated into an unexpanded and very transparent rice shape. The buckwheat flour was a slightly smaller size than the other samples, but Samples 3 and 4 were unexpanded and had a good finish. Samples 2 and 3 of Kamishin flour + buckwheat flour, rice bran, and corn starch, respectively, were unexpanded, and could be granulated into a rice shape, and had a good finish.

Table 2 shows the cracking condition of the surface of the rice-shaped extruded product with respect to the drying temperature and the drying time. (Sample 3 was used for Kamishin flour and buckwheat flour, and Sample 2 was used for Kamishin flour + buckwheat flour and rice bran and corn starch. Tests were performed using this sample.)

[Table 2]

60 ° C., 2 hours or more, 105 ° C., 1
hr or more, 150 ° C, 2hr or more, or 180 ° C, 1
Cracks are good when the time is over hr. No cracks are observed below 60 ° C. At 180 ° C or higher, cracks are good, but some samples show browning.

○ Koji-making result Immediately after the biaxial extruder treatment, 60 rice-shaped extruded products
The air-dried product was used at ℃ for 2 hours, and the water content after drying was as follows. (No cracks) Kamishin flour ... 15.7% Buckwheat flour ... 20.5% Kamishin flour + buckwheat flour ... 23.2% Rice bran ... 18 .3% Corn starch ... 17.6%

Immediately after the biaxial extruder treatment, a rice-shaped extruded product which was air-dried at 105 ° C. for 2 hours was used. The water content after drying was as follows. (With cracks) Kamishin flour ... 10.12% Buckwheat flour ... 10.83% Kamishin flour + buckwheat flour ... 11.35% Rice bran ... 11 .14% Corn starch ... 10.92%

Immediately after the biaxial extruder treatment, the rice-shaped extruded product was dried at 60 ° C. for 2 hours by ventilation. (No cracks) Intake water content set to 35%, water and seeding (seed malt BF-
Simultaneous operation of 1). * 100% of Kamishin powder is sticky and hard to make koji. Others use small draft koji.

Table 3 shows the enzyme activity of koji.

[Table 3]

Immediately after the biaxial extruder treatment, the rice grain extruded product was dried at 105 ° C. for 2 hours with ventilation, and used. (With cracks) * 100% of Kamishin powder is sticky and hard to make koji. Others use small draft koji.

The enzyme activation of koji is shown in Table 4.

[Table 4]

○ Miso preparation test is as follows. Immediately after the twin-screw extruder treatment, the rice-shaped extrudate is 60
Use air-dried at ℃, 2 hours. (No cracks) Control area: Thai rice (malt made from factory) 100% Test area: buckwheat koji 100% Kamishin powder + buckwheat flour 50:50 Mixed koji 100% buckwheat flour + Thai rice 50:50 Mixed koji 100% Rice bran 100% Con-starch 100% Koji ratio 60%, planned moisture 45.5%, salt 12.1%

Immediately after the twin-screw extruder treatment, the rice-shaped extruded product was dried by ventilation at 105 ° C. for 2 hours. (With cracks) Control area: Thai rice (100% koji made by factory) Test area: 100% buckwheat koji 100% fresh new flour + buckwheat flour 50% mixed koji 100% buckwheat flour + Thai rice 50% mixed koji Rice bran 100% Con-starch 100% Koji ratio 60%, planned moisture 45.5%, salt 12.1%

The results of the miso preparation test (60th day) are shown in Table 5.
Shown in Immediately after the biaxial extruder treatment, the rice-shaped extruded product is dried at 60 ° C for 2 hours with ventilation, and used. (No crack)

[Table 5]

The results of the miso preparation test (60th day) are shown in Table 6.
Shown in Immediately after the biaxial extruder treatment, the rice-shaped extruded product is dried at 105 ° C for 2 hours with ventilation. (With cracks)

[Table 6]

Table 7 shows the results of the sensory test for Miso (60th day). Immediately after the biaxial extruder treatment, the rice-shaped extruded product is dried at 60 ° C for 2 hours with ventilation, and used. (No crack)

[Table 7]

Table 8 shows the results of the sensory test for Miso (60th day). Immediately after the biaxial extruder treatment, the rice-shaped extruded product is dried at 105 ° C for 2 hours with ventilation. (With cracks)

[Table 8]

Table 9 shows the evaluation of miso soup. Immediately after the twin-screw extruder treatment, the rice-shaped extruded product is heated at 60 ° C for 2 hours.
r, air-dried one is used. (No crack)

[Table 9]

Table 10 shows the evaluation of miso soup. Immediately after the twin-screw extruder treatment, the rice-shaped extruded product was heated at 105 ° C for 2
Uses air-dried for hr. (With cracks)

[Table 10]

[0040]

As described above, the present invention has the following effects. Raw materials such as rice flour (Kamishin flour), rice bran, buckwheat flour, corn starch, and other cereal flours that have not been used as miso raw materials until now can be used. As a result, effective use of resources, improvement of economic efficiency, and characteristic miso are produced by raw materials.

By using the twin-screw extruder, the time until koji is shortened, continuous processing is possible, and productivity is improved. Unattended operation is possible except for work start and stop work. In addition, the extruded product is aseptic and thus hygienic, and the influence of germs thereafter is small, so that good koji making can be performed.

Further, by changing the shape of the die hole, the granulation shape can be arbitrarily selected, and the koji-making efficiency can be improved. Then, by adding a drying step, it is possible to make a brewing raw material in a pregelatinized state and having high storage stability.

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of Shinshu miso.

FIG. 2 is an explanatory diagram of a twin-screw extruder.

FIG. 3 is a rice processing step diagram in rice miso production using a twin-screw extruder.

Claims (4)

[Claims] 1. A substance containing starch as a main component such as cereals and corn starch, or a mixture of such powders, either alone or in combination, is hydrolyzed and kneaded by using a twin-screw kneader to gelatinize the starch to make it unexpanded. A method for producing a koji starting material and a hanging starting material for miso, characterized by cutting a continuously extruded molded product and granulating it into a spherical or rice shape. 2. A substance containing starch as a main component, such as cereals and corns, or a mixture of powders thereof, either alone or in combination, is hydrolyzed and kneaded by using a twin-screw kneader to gelatinize the starch to make it unexpanded. A method for producing a koji starting material for miso, characterized in that a molded product extruded continuously in a state is cut, and a spherical or rice-shaped granulated product is not dried to have a constant water content. 3. A substance containing starch as a main component such as cereals and corn starch, or a mixture of such powders, alone or in combination, is hydrolyzed and kneaded by using a twin-screw kneading machine to gelatinize the starch to make it unexpanded. The extruded molded product is cut continuously and granulated into a spherical shape or a rice shape under the condition of 60 ° C or higher and 180 ° C or lower for 1 hr or more and 20 hr or less to blow dry the koji mold more easily. A method for producing a koji starting material for miso, which comprises cracking the grain surface so as to be possible. 4. A method for producing a koji starting material for miso, comprising preliminarily mixing a koji bacterium with a hydrolyzing solution, and inoculating the koji starting material produced according to claim 3 or 4 with the koji bacterium simultaneously with hydration.