JPS6016223B2 - Raw materials for koji making - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel raw material for making koji, particularly a processed carbohydrate raw material suitable for making koji.

Conventionally, fermented foods such as soy sauce and mirin use grains such as wheat and rice as carbohydrate raw materials.For example, in the case of soy sauce, wheat is heated to a moderate temperature to give it a certain degree of Q, then crushed and used for making koji. There is.

However, in the raw material for koji production obtained by this method, the conversion of starch in the carbohydrate raw material is uneven and incomplete, so the propagation of koji during the koji production process is insufficient, and furthermore, the fermentation of the raw material is difficult. The drawback was that it lacked sufficient characteristics. In order to solve this drawback, in recent years, it has been proposed to improve the carbohydrate raw material by processing it under high temperature and pressure.

This product has a higher degree of Qization than conventional Myoji crushed material, and the Qization is uniformly applied, and the structure is porous, so it has advantages such as good growth of Aspergillus aspergillus. ,
Since the manufacturing conditions are high temperature and high pressure, complicated and expensive large-scale equipment is required, which is inevitably disadvantageous for mass production. Therefore, the present inventor conducted intensive research to determine the above-mentioned drawbacks and found that the carbohydrate raw materials for koji making have different particle sizes and are uniformly distributed from coarse particles to pongee particles. Desirably, in the case of a carbohydrate raw material having such a particle size distribution, it has been found that it is not necessary to carry out complete Qization,
The invention has been completed.

That is, the present invention uses carbohydrate raw materials of 8 to 30 mesh with a degree of Q of 85% or more and a degree of Q of 5 to 30 by weight.
This is a raw material for making koji containing 30 to 7% by weight of carbohydrate raw materials with a particle size smaller than 16 mesh and 0% or less. In the present invention, carbohydrate raw materials include wheat, rice, corn, etc., which are pulverized to a suitable particle size after being converted to Q.

The method for Qing carbohydrate raw materials is not particularly limited, but in order to obtain carbohydrates with a high degree of Qization, heat and pressure treatment is performed to achieve a Q degree of 8.
Make sure it is 5% or more.

This treatment can be carried out continuously and in a short time by using, for example, an expanding extruder. It gives better results if done under certain conditions. In addition, as a method to obtain a product with a low degree of Q, a method of molding using a conventional method or an extrusion molding machine such as a pellet machine is adopted, and in this case, the degree of Q is 5.
0% or less, preferably 20 to 50%. The Q-carbohydrate raw material thus obtained is pulverized to an appropriate particle size.

This pulverizer may be any commonly used pulverizer and is not particularly limited. When pulverizing, particles with a high degree of Qization have a large particle size, for example, 8 to 30 mesh. At this time, if the particle size is too large, the moisture distribution of the koji produced will become uneven, which is not preferable. Further, those having a low degree of Q are ground to a particle size smaller than, for example, 16 mesh, preferably 30 mesh.
The thus prepared carbohydrate raw materials having two different particle sizes are mixed so that the overall particle size distribution is approximately uniform.

The mixing ratio of the two is such that the one with a high degree of Q is 30 to 7% by weight, and the one with a low degree of Q is 30 to 7% by weight. If there are too few mallet grains with a high degree of Q, bacteria will be infiltrated during koji making, and the utilization rate of sugar in the mash will decrease. In addition, in the production of soy sauce, if the carbohydrate raw material is not distributed almost uniformly from the coarse grains to the pongee grains, moisture will not transfer from the steamed protein raw material to the carbohydrate raw material in the early stage of koji making.
The distribution of moisture becomes uneven, making it difficult for Aspergillus oryzae to grow.
The thus obtained raw materials for making koji of the present invention include soy sauce, mirin,
It can be used as a raw material for fermented foods such as sake, and it has good bacterial growth during koji making, and has a high sugar utilization rate and alcohol production rate.

In addition, the raw material for making koji of the present invention requires less carbohydrate raw material with a high degree of Q, so it has the advantage of high productivity and low production cost. Next, the effects of koji making and brewing using the raw material for koji making of the present invention will be shown in comparison with conventional products.

1 Preparation of raw materials for making koji 100 kg of carbohydrate raw material wheat flour with a high degree of Q and 30 kg of water were supplied to an extruder, treated at a temperature of 135 oo and an internal pressure of 50 kg/cm, and discharged to normal pressure.

The obtained puffed product with a Q degree of 95% was dried to a moisture content of 10%,
The following three particle sizes of carbohydrate raw materials were produced by milling with a roll. 8-16 mesh carbohydrate raw material (grain size) 16
~30 mesh 〃 (Medium grain) 30 mesh below 〃 ′ (Particle size 4・) [mouth] 100 kg of carbohydrate raw flour with a low degree of Qization was fed to the beret machine,
The granules obtained by adding 3k9/m of steam and granulating them (
(Q degree: 35%) was pulverized with a roll to produce carbohydrate raw materials with the following three particle sizes.

8-16 mesh carbohydrate raw material (grain size) 16-30
Mesh 〃 (Gokuyo medium) 30 mesh knots
〃 (Small particle size) 2. Method for producing soy sauce: 100k9 of each of the three types of raw materials for koji making sewn together as shown in the table, and 300k9 of defatted soybeans boiled in a conventional manner.
[9] was mixed, and koji production and brewing were performed using conventional methods.

3. Evaluation method' Amylase titer The amylase titer in the koji was measured by the Blue-Value method [Shiro Akahori: Enzyme Research Methods].

'o) Protease titer: Calculate the protease titer in the koji by adding 10% enzyme solution to the skin.
It was measured at pH 7 using a modified Hagiwara method [Shiro Akahori: Enzyme Research Method] and expressed as an OD value.

Sugar utilization rate is expressed as the ratio of the total amount of sugar in the digestive fluid to the total amount of sugar in the raw material.

The amount of sugar was measured by a modified Somogyi method [standard soy sauce analysis method (Japanese Soy Sauce Technical Association)]. Q Amount of alcohol eluted: Shown as the amount of alcohol in Namaage soy sauce.

The alcohol content was measured by the standard soy sauce analysis method (Japan Soy Sauce Technical Association).

Workability during koji making The state of moisture transfer from steamed defatted soybeans to carbohydrate raw materials and the state during handling are shown.

H Productivity Ranked based on the degree of Qization of raw materials for making koji and mass productivity, starting from the highest productivity.

4 Results The results are as shown in the table below, and both Inventive Products 1 and 2 are superior to Conventional Product 1 (low Q carbohydrate raw material) as raw materials for making koji, and Conventional Product 2 (high temperature and high pressure). Processed Q
It is roughly the same as carbohydrate raw material with high chemical content).

Therefore, the product of the present invention has a low processing cost and is suitable for mass production compared to conventional product 2, and is therefore extremely excellent as a raw material for making koji. Next, an example will be given and explained.

Example 1 100k9 of flour and 30kg of water were added to an expanding extruder (extruder manufactured by Wenger,
-25), product temperature 13500, internal pressure 50k9/c
The fins were processed and released to normal pressure.

The thus obtained puffed product with a Q degree of 95% was dried to a moisture content of 10% by ventilation drying, and was dried with a diameter of 200 mm and a rotation speed of 450.
: The powder was crushed at 18 pm with a pair of rolls with a roll interval of 2 ribs to obtain a powdered carbohydrate of approximately 8 to 16 mesh. On the other hand, 100 kg of wheat flour was supplied to a beret machine (TM-50, manufactured by Ueda Iron Works Co., Ltd.), and steam of 3k9/su was added thereto to obtain a powder having a Q degree of 35%.

This is crushed with a pair of willow rolls with a diameter of 20 mm, a rotation speed of 450:18 pm, and a roll spacing of 1.3. This is divided into sections of 30 mesh, and those above the 30 mesh section are left as is. The submuscular material was further ground with another roll of the same type as above with a roll interval of 0.4 ribs, and both were combined to obtain a powdered carbohydrate. The powdered carbohydrate 35k9 with a Q degree of 95% obtained above and the powdered carbohydrate 65k9 with a Q degree of 35% were mixed to obtain a raw material for making koji of soy sauce.

Example 2 Puffed carbohydrates with a Q degree of 95% that were Q-treated in the same manner as in Example 1 were ground with a pair of rolls having a diameter of 200 ribs, a rotation speed of 450:18 pm, and a roll interval of 3 ribs. It was divided into sections.

The one on the 8 mesh strip has a diameter of 2 mm and a rotation speed of 450.
: Grinded with rolls at 18 pm, roll spacing 1.3 ribs,
Approximately 8-30 mesh powdered carbohydrate was obtained.

On the other hand, the wheat that had been finely ground by the usual method was crushed with a willow roll with a diameter of 200 mm, a rotation speed of 450:18 pm, and a roll interval of 0.6 mm, divided into 30-mesh nodes, and further divided into 30-mesh nodes. The above product was crushed using rolls of the same type as above with a roll spacing of 0.4 willow to obtain a powdered carbohydrate with a Q degree of 40%.

Next, the powdered carbohydrate 40k9 with a Q degree of 40% obtained above
and powdered granular carbohydrate 60k9 with a Q degree of 95% were mixed to obtain a raw material for making koji for soy sauce.

Example 3 A swollen carbohydrate with a Q degree of 95% produced in the same manner as in Example 1 was placed in an impact pulverizer (manufactured by Nara Kikai Seisakusho, pin mill) and pulverized at a rotational speed of 250 pm to form an 8 to 18 mesh A powdery granular carbohydrate was obtained.

On the other hand, the Tao*wheat produced by the conventional method was rotated at a rotation speed of 250 p.m.
The resultant mixture was ground using the above-mentioned grinder of 18 mesh to obtain powdered carbohydrate (Q degree: 40%).

The powdered carbohydrate 50k9 with a Q degree of 95% obtained above and the powdered carbohydrate 50k9 with a Q degree of 40% were mixed to obtain a raw material for making koji of soy sauce.

Claims (1)

[Scope of Claims] 1. 8 to 30 mesh carbohydrate raw materials with a degree of gelatinization of 85% or more and 30 to 70% by weight and 16 meshes with a degree of gelatinization of 20 to 50%.
A raw material for making koji characterized by containing 30 to 70% by weight of a carbohydrate raw material having a particle size smaller than that of rice malt. 2 Produce 8 to 30 mesh carbohydrate raw materials with a degree of gelatinization of 85% or more using an extruder, and
The raw material for making koji according to claim 1, wherein the carbohydrate raw material having a particle size smaller than 16% is produced using an extrusion molding machine.