JPS59140871A - Treatment of raw material for brewing - Google Patents

Abstract

PURPOSE:To enable the effective utilization of white bran as a raw material for brewing, by contacting the white bran produced by the polishing of brewing- grade rice with carbon dioxide of liquid state or supercritical state. CONSTITUTION:White bran produced by the polishing of rice for brewing is made to contact with carbon dioxide of liquid state or supercritical state at 0- 100 deg.C and 35-300kg/cm<2> pressure for several - several tens minutes to obtain a raw material for brewing.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for treating white rice bran, which is produced as a by-product when milling raw materials for manufacturing, by bringing the white rice bran into contact with carbon dioxide gas in a liquid or supercritical state to remove crude fat, etc. in the white rice bran. The purpose is to remove this white bran so that it can be used as a raw material for brewing.

In the production of sake, raw rice for brewing is milled to produce white rice for brewing with a polishing degree of 70 to 75%, and then this white rice for brewing is steamed and sent to processes such as koji making. The reason why the white rice layer is milled to about 70-75% is because there is a concentration of crude fat on the surface layer of the white rice that gives off-flavors and off-flavors to sake, and it is not suitable for use as white rice for brewing. This is because it is desirable to contain as little fat as possible.

However, if the rice is milled to a high degree as described in 9 above, naturally a large amount of white rice bran will be produced as a by-product. Since this white rice bran contains a large amount of crude fat, it has traditionally been used as a raw material for manufacturing industrial glue, or by adding enzymes to saccharify it to form a liquid, or by fermenting it with alcohol to make alcohol for addition. Therefore, high value-added use was not carried out, leading to an increase in sake brewing costs.

In particular, with the recent advancement in the quality of Japanese sake, the raw rice has been polished to 1ψ5
It is becoming increasingly common for white rice bran to be refined to around 0% and then brewed (ginjo-shu), and there is a strong need for effective ways to use white bran.

This invention was made in view of the above circumstances, and aims to provide a method for processing white rice bran, which allows white rice bran, which has conventionally only been used for low value-added purposes, to be used as a high-value-added raw material for brewing. It is something.

The present invention will be explained in detail below.

The method for treating white rice bran of this invention is to bring white rice bran into contact with carbon dioxide gas in a liquid or supercritical state.

First, the properties of carbon dioxide gas used in this invention will be explained. Figure 1 shows the pressure temperature of carbon dioxide @1ffl (P
T-diagram) P shows each state (liquid, solid, gas) of carbon dioxide gas depending on its temperature and pressure. In the figure, TP indicates the temperature and pressure at which three phases coexist at the triple point, and CP indicates the pressure (Pc) at the critical point of 73.8 Basil (
72.84%) and temperature ('f c ) 31.06°C. The carbon dioxide gas used in this invention falls within the range indicated by the diagonal in Figure 1, and includes liquid carbon dioxide gas, preferably carbon dioxide gas pressurized above the vapor pressure at that temperature, and carbon dioxide gas in a supercritical state. It is carbon dioxide gas. Here, the supercritical state is
0 refers to a region of pressure and temperature above the critical point (CP). Carbon dioxide in such a state has an extremely low viscosity, as shown in FIG. The graph in Figure 2 shows the temperature dependence of the viscosity of carbon dioxide and water under various pressures, and the viscosity of carbon dioxide in liquid and supercritical states is 1/1 to 1/1 of that of water. 401/J low viscosity,
It can be seen that there is a difference in permeability and solubility.

Next, Shiranuka will be explained. When brown rice is milled, the buds and coat are removed to produce white rice, and this rice bran is called red rice bran because of its color. In order to use 1m of Japanese rice, this white rice is coarsely milled to a polishing degree of 7.
5 shift is 0%. This UJ combing rice has a high crude fat content, making it a white rice that is suitable for layered or shaved rice. The rice bran that is produced during roasting is white and is very white. Therefore, white bran can be said to be a powdery white wood with a high crude fat content UJ.

This white rice bran is then treated with liquid or supercritical carbon dioxide gas to remove crude fat fractions. Concretely (go, face, pressure resistant answer d) contain a certain amount of white rice bran. Next, the carbon dioxide gas i 7JI + in the above state is cleaned. At this time, the carbon dioxide gas U
J vorticity is 09100°C, pressure is 65 siro 00 22"
L. Although it is not safe to apply external force such as external force (1! Seri), you may stir gently if necessary. Alternatively, the white rice bran can be purged continuously.The treatment time can be determined as appropriate depending on the use, etc., in the range of several minutes to several tens of minutes.

Carbon dioxide gas UJ The higher the temperature and pressure, the more carbon dioxide extraction H
Increased power and faster extraction speed, 1M
If the temperature exceeds 100"C, VJ conversion of white bran starch will begin, which is undesirable, and if the pressure exceeds 600"C, it will be inconvenient in terms of pressure resistance of the container and work (/J women's sacrifice, etc.). Previously, the pressure cuff was usually 0~600υ,'t
Work is done with IA degree 10-100'CI/J axis FIA n
Ru.

After the treatment has been carried out for a certain period of time, the carbon dioxide gas will be released under pressure)
Then, reduce the internal pressure of the pressure vessel to normal pressure.
: After that, take out the white rice bran.

By the above treatment, not only the crude fat in the white rice bran but also the odor components are extracted by the carbon dioxide gas and transferred to the charcoal bag gas for removal. :Fta, polishing level about 91% (/J
It is also possible to degrease even treetops using the above treatment method, but by treating white rice bran (Special Collection No. 57-187B57), it becomes possible to remove the oil more quickly from the moon viewing side. T
In other words, since white rice bran is in powder form, it is difficult to coat and mix, and the rate of extraction of crude fat by carbon dioxide gas is high, resulting in high extraction efficiency (removal efficiency).

The white rice bran processed in this way has the crude fat and oxidation components removed, and is essentially the same as pulverized highly polished rice, and can be fully used as white rice for brewing. Become.

Furthermore, as is well known, blown acid gas is safe from a food hygiene perspective, is completely harmless, and there is no need to consider whether it remains in the white rice bran after treatment.

The present invention will be specifically explained below with reference to Examples.

[Example] □ White rice with a polishing degree of 91% (crude fat content 0.5%) was polished to a polishing degree of 7
The rice bran was milled to 0%, and this white rice bran was used as a sample.

Put 40g of this dumpling into a filter paper bag, and each bag contains 1
itt200m/! was placed in the autoflenib. Next, approximately 130 g of carbon dioxide gas was introduced into the autoclave.
The sample was treated by being brought into contact with the sample for 20 minutes at a pressure of 100 ampoules and a temperature of 40°C.

Note that stirring was not performed during the treatment. Discharge from the carbon dioxide gas-fed autoclave, then take out the white rice bran, and
- When the crude fat content of the sample was determined by ether extraction method, the following results were obtained.

φ White rice bran treated by the method of the present invention 0.1 wt%
4゜・Untreated Shiranuka 1.36w
t%・70% white rice 0.13wt
% Also, when the white rice bran thus degreased was subjected to a brewing test, no adverse effects such as odor occurred.

As explained above, the method for treating white rice bran of the present invention involves bringing white rice bran into contact with liquid or supercritical carbon dioxide gas, so that the crude fat and odor components in white rice bran are almost completely removed. Therefore, the treated white rice bran can be used for high value-added brewing purposes as a type of white rice for brewing, and the yield of white rice for brewing can be greatly improved. Also,
The processing conditions are mild and do not cause any deterioration of the starch in the white rice bran. Furthermore, carbon dioxide gas is completely harmless in terms of food hygiene, and this treatment does not pose any food hygiene problems. Furthermore, carbon dioxide gas has the immediate advantage that it can be produced at a low cost, ηλ, and that it can be used in circulation, resulting in less consumption and lower processing costs.

[Brief explanation of drawings]

FIG. 1 is a pressure-temperature diagram of carbon dioxide gas, and FIG. 2 is a graph showing the temperature dependence of the viscosity of carbon dioxide gas. Figure 1-60-40-20020406080to. Mi 1゛ ('C) Figure 2 11-chi'lt @ IoC1 Procedural Amendment 1] 58.3. 1 Month, day, 1939 1, Indication of the case, Patent Application No. 14011 of 1982, 2, Name of the invention, Process for processing brewing raw materials 3, Person making the amendment, Patent applicant Nippon Sanso Co., Ltd. 4, Agent 6, Contents of the amendment (1) Claims r amended as shown in the attached sheet. (2) “Brewing raw materials” of Akinorihara 1st negative @ 9th
Corrected to ``raw material rice for fermentation''. (3) Mei 1 III, No. 1/page @ // line, page 3, No. 1
line, 3rd page, 2nd line, 3rd shell, 3rd line, 3rd page t-
5th line, 3rd page, 70th line, 3rd page, 1st/line, 3rd page, 72nd line, 3rd shell, 3rd line, 3rd page, 1st/line, 3rd jt 1st Line 20, page 33, ≠ Tei 12~
13th edition, page 3, line 75, negative line 76, line 9, 3rd shell, 3rd line, 5th line 10, 5th line 11 Line, 3rd jt, line 15, 5th Tei, 10th annex, 6th shell, line 7, page 6, line 77, page 6, 20
"Carbon dioxide" in line 7, line 7 // σ, line 7, line 2, page 7, line 2Q, page 5, and line 6 of δ. Corrected to "carbon dioxide." (4) Change “Send.” from line 16 to page 77 of the specification to “Send. J&:”. (5) Change “English component” to “Send.
Corrected to ``smelly acid content.'' 2. Claims: A method for processing brewing raw materials, characterized in that the raw materials for brewing are brought into contact with Nippon Shichi liquid or Sardine carbon dioxide produced when milling raw rice for brewing.

Claims (1)

[Claims] A method for processing brewing raw materials characterized by bringing white bran produced when milling raw rice for brewing into contact with carbon dioxide gas in a liquid or supercritical state.