JPS5878552A - Method of absorption of water in grain - Google Patents

Abstract

PURPOSE:To allow the transfer and absorption of water from a water-retaining substance easily to grains taking advantage of the physical water-absorption capability of grain, by contacting the grain with a water-retainable substance containing a definite amount of water. CONSTITUTION:A powdery or granular water-retainable substance (e.g. diatomaceous earth such as ''Celite '', etc., pearlite, wood pulp, charcoal powder, etc.) is soaked with a definite amount, preferably near the saturating amount of water, and made to contact with grain.

Description

Detailed Description of the Invention The present invention relates to improving a water absorption method for grains, and its purpose is to improve a water absorption method for grains as a pretreatment for germination of grains or heat treatment (thermal denaturation) of grains. The purpose is to streamline the process and reduce component loss.

Conventionally, when grains such as barley are made to absorb water to produce malt (bean sprouts), the barley is usually soaked in water for a certain period of time to absorb water. In order to impede the quality performance of mosquito malt, it is necessary to frequently change the water during soaking, or to stir while blowing air into the soaking water, or to take barley and barley out of the soaking water and temporarily expose them to air. This involves complicated operations such as removing bad odors.

There is also a method of increasing the temperature during soaking to allow the barley to absorb water in a short period of time, but this does not prevent bacterial contamination. Therefore, in order to reduce the loss of components due to the respiration of wheat during soaking and to suppress the growth of bacteria, the soaking water should be
It is said that it is better to immerse at a low temperature of about 4 to 18°C, but there are pros and cons to this. However, in order to absorb the water (approximately 45%) necessary for barley germination at low temperatures, it takes up to 3 days (72 hours) to soak the barley, and during this time water-soluble components tend to flow out and result in losses. However, since this serves as a nutrient source for the growth of M bacteria and causes quality deterioration, it is desired to improve this problem.

Conventionally, the wheat used as a raw material for soy sauce is roasted, steamed, crushed, and mixed with steamed soybeans to make koji.However, as a pretreatment for roasting, the wheat is made to contain about 15 to 30% water. When roasted, the swelling rate due to heating increases and the crushing rate due to crushing is improved, making it possible to make it into a desirable state as a culture medium for koji mold.

As mentioned above, one possible method for wheat to absorb water is soaking it in water, but there are other methods that are less suitable if the amount of water absorbed by the wheat is small; There are two methods: one is to divide the amount of water into several parts so that it will stick to the surface of the wheat, and the other is to spray fine water droplets on the wheat over a long period of time. After that, the water gradually seeps into the inside of the wheat, and the speed at which the water spreads from the epidermis to the inside of the wheat is extremely slow and takes a long time.

Therefore, if excessive water is added to increase the water absorption capacity of wheat using these methods, it may flow down as free water, or it may accumulate on the surface of the wheat to prevent water from landing, causing bacterial contamination. Therefore, there is a need for a method that can improve workability and at the same time uniformly absorb water in a short period of time.

As a result of intensive research in response to such demands, the present invention has discovered a water absorption method for grains that allows grains to absorb water uniformly in a humid environment that does not generate free water, and at the same time promotes the induction of germination. be.

That is, in the method of the present invention, a powdery or granular substance (hereinafter referred to as a water-retaining substance) that has water-retaining properties and does not inhibit the quality and physiology of the grains is brought into contact with the grains in a state in which the desired amount of water is contained. It is characterized by the fact that the water in the water-retaining substance is easily absorbed and transferred to the grains due to the physical water absorption phenomenon of the grains.

Examples of water-retentive substances in the present invention include celite (diatomaceous earth such as Zemlite (domestic product name) manufactured by J-M Trading Co., Ltd. in the United States), tsuyalite (pulverized and rapidly heat-treated pearlite, etc.), and wood norlup. (vegetable fiber), charcoal powder, etc. In short, any material that can easily contain a large amount of water, has water-retaining properties, is insoluble in water, and does not have a negative effect on grains is acceptable. The water retention rate is as follows.

Diatom ± (approximately 16v%), Glossy Light (approximately 400%), Norirug (approximately 200%), Charcoal powder (approximately 500%) These water-retaining substances are pre-contained with the desired amount of water. However, it is preferable to keep the water retention amount close to saturation. As for its shape, it is preferable to have a powdery or granular form with a large surface area.

Next, in the present invention, when a water-retaining substance contains a desired amount of water and comes into contact with grains in good condition, physical water absorption phenomenon of grains (
The water in the water-retaining substance is absorbed by the water-retaining substance through swelling (G4 phenomenon and capillary phenomenon), so if the water content in the grain is less than the equilibrium state, it can be easily absorbed into the grain by the amount of water contained in the water-retaining substance. The amount can be adjusted to v4. Incidentally, when bringing the grains into contact with water and a water-retaining substance, stirring and mixing may be carried out continuously or intermittently.

Furthermore, adding a desired amount of water in portions to a mixture of grains and a water-retaining substance is an extremely effective method for making grains absorb a large amount of water while using a small amount of water-retaining substance.

In this way, the mixing ratio of water-retentive material and grains depends on the type of grains,
This cannot be determined by the type of water-retentive substance, the amount of water contained in the grain, the method of water-retaining, etc.

Next, examples of the present invention will be described.

Example (1) After adding 240 P of water to 150 P of Celite to make it hydrated, 300 F of barley was mixed with the water-containing Celite and left to stand. The results of measuring the moisture content in barley over time are shown in Table 1. In addition, in order to compare with the present invention, barley 300F was mixed with 500mJ of water (water temperature 15℃) as a conventional method.
and 30°C). The water was changed every 12 hours for low-temperature soaking, and every 4 hours for hot water soaking, and the water content in the barley was measured over the course of IWJ & time, and the results are also listed in Table 1. (Hereinafter, ``chi'' is w/w).

Table 2 shows the state of germination over time for the products of the present invention and the conventional products.

As is clear from Table 2, germination was observed after 48 hours using the conventional method, whereas germination was observed after 17 hours using the method of the present invention. They were able to prove that the induction of germination was extremely rapid.

Examples (2) to (4) Small fl 300 PK to Si, 160% (addition and mixing of D hydrated celite of 596 (Example 2), 10 T (Example 3), and 30% (Example 4) Table 3 shows the results of measuring the moisture content in the wheat over time.

In other words, to reduce the moisture in wheat to 209 g/ll, mix 5 to 8 grams of 160% hydrated celite to the wheat and add about 2
Obtained by standing for ~3 hours. Also, to make the moisture content in wheat 4096, add the above water-containing celite to 3011
It can be obtained by mixing I and leaving it for about 48 hours.

Examples (5) to (7) 5% (Example 5), 10 Chi (Example 6) and 30
% (Example 7) was added, mixed and left to stand, and the changes in moisture content in the wheat and celite and the changes in the weight of the wheat over time are shown in Figure 4. Furthermore, the tendency of moisture change in wheat and celite with respect to standing time is shown in FIG. 1, and the tendency of weight change of wheat is shown in FIG. 2.

In Figure 1, A (Example 5, wheat moisture), B (Example 5, celite moisture), C (Example 6, wheat moisture),
D (Example 6, Celite moisture), E (Example 7, wheat moisture), and F (Example 7, Celite moisture). Further, in FIG. 2, A (Example 5), B (Example 6), and C (Example 7) are shown.

After about 1.5 hours, a reversal phenomenon occurred in which the moisture exceeded the water equilibrium limit and migrated from Celite to wheat. In addition, if 10 - amount of Celite is added, 2
．． It took 14 hours when 30% of the amount was added for 5 hours, which indicates that the water absorption ability of wheat placed in a water temperature environment is strong at the beginning of water absorption, but the amount of water absorption of wheat is in an equilibrium state. It was shown that the value decreases as the value approaches . Furthermore, even if a large amount of hydrated celite is added to wheat, the water absorption rate of wheat tends to gradually slow down7? ,.

Example (8) Add 1120P of tap water to 700P of Celite and mix well to make it evenly hydrated.
kN and left to stand. The moisture content in wheat was measured over time. The results are shown in Table 5. In order to compare with the method of the present invention, 280 ft of tap water was applied to 810 kgK of conventional American wheat DN, and the wheat was uniformly sprinkled with tap water so as not to run loosely from the surface of the wheat. Furthermore, water was sprinkled four times every two hours, and the moisture content in the wheat was measured over time.The results are shown in Table 5.

As is clear from the above table, (in the conventional method, it took about 10 hours for the water attached to the wheat skin to absorb more than 20 peas of water into the wheat, but in the method of the present invention, it took about 20 hours). After some time, the water was completely absorbed. In the present invention, no free water was attached to the epidermis of the wheat, and no signs of bacterial contamination were observed even after 20 hours.

According to the iodine dyeing method, water was absorbed evenly into the inside of the wheat, which was dangerous. It was also confirmed that the amount of moisture remaining in Celite after water absorption was completed was 0.5%, and that most of the moisture contained in Celite had migrated into the wheat.

Approximately 90% of Celite was thus separated from the mixture of hydrated wheat and Celite by the method of the present invention using an 8-mesh sieve.

Furthermore, when the water-absorbing wheat was roasted for 30 seconds in sand at a temperature of 240°C, the 9-celite adhered to the wheat and was almost completely KII.
You can do another next. Next, the swelling rate of wheat was 150-(v/mah) with respect to the volume of raw wheat in the case of no treatment, but in the case of the method of the present invention, it was 17(v/mah), which was an extremely good swelling rate. Steaming treatment was possible.

Example (9) Add 700F to US type wheat DNS 10 k&,
Mix 200F Celite with the stirred mixture to absorb moisture from the wheat skin, and then heat to 420F after 1 hour.
In Example (8), the same good results as in the present invention were obtained when water was sprinkled on the sample and left to stand.

As described above, the method of the present invention has the following effects.

(1) Germination can be promoted by causing grains to quickly absorb moisture necessary for inducing germination.

(2) The water absorption operation of grains can be simplified and the process can be streamlined.

(3) It is possible to reduce component loss of grains and at the same time suppress quality deterioration due to bacterial contamination.

[Brief explanation of the drawing]

Figures 1 and 2 show fc cases in which wheat and hydrous Celite are mixed at different mixing ratios in the method of the present invention. Figure 1 shows the standing time, the moisture content of wheat, and the moisture content of Celite. Fig. 2 is a graph showing the relationship between the standing time and the increase in weight of wheat. Applicant's representative Patent attorney Takehiko Suzue ￥ Zen Otsu Commissioner of the Patent Office Shima 1) Mr. Banju 1. Indication of the case Patent Application No. 177705/1982 2, Name of the invention Method for water absorption of grains 3, Person making the amendment Relationship to the case Patent, Author: Fujijin Soy Sauce Co., Ltd. 4, Agent 5, Spontaneous amendment + 11 Details (j"2s 3↓"4 In the 4th line, "
However, there are pros and cons to this. '' is corrected to ``tai-.'' (2) In the same @ page 4, line 13, the word ``connection'' is corrected to ``persistence.'' (3) On page 6, line 5 of the same text, ``Physical V, water phenomenon'' is corrected to ``physical water absorption phenomenon.'' (4) On page 6, line 7 of the same page, the phrase ``a mouse with less water content than the normal state'' is corrected to ``a dry storage state of normal *.'' (5) Same! JIII page 14 line 12 r7 C1
Add Ogk, ``add some wfluuy water,'' I am corrected. (6) Figure 2 is corrected as shown in the separate figure.

Claims (4)

[Claims] (1) To impregnate grains with water by contacting grains with a desired amount of water contained in a powdered or granular material that has water-retaining properties and does not impede the quality or physiology of grains. Characteristic water absorption method of grains. (2) A patent claim characterized in that the powdery or granular substance that has water-retaining properties and does not impede the quality and physiology of grains is made of one or more of diatomaceous earth, perlite, pulp, charcoal, etc. The method for water absorption of grains according to scope 1. (3) A water absorption method for grains according to claim 1, characterized in that a water-retaining powder or granular substance contains water in a range of 10 or more and less than a saturated state and is mixed with grains. . (4) A method for water absorption of grains according to claim 1, characterized in that a desired amount of water is added in portions to a mixture of grains and a powdery or granular substance having water-retaining properties.