JPS6016224B2 - Manufacturing method of processed raw materials for koji making - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to the production of processed raw materials for making koji, and its purpose is to provide processed raw materials for making koji that have excellent suitability for making koji and are convenient to handle. be.

Traditionally, when producing fermented foods such as soy sauce, miso, and miso,
Vegetable protein raw materials or (and) carbohydrate raw materials were subjected to treatments such as heating and pulverization using methods suitable for each raw material and then used for making koji. Since the denaturation is incomplete, the propagation of Aspergillus aspergillus during the koji making process is insufficient, and furthermore, the fermentation usability of the raw material is not sufficient.

In order to solve this drawback, in recent years these raw materials have been heated to high temperatures.
A method was devised to expand the material by treating it under high pressure.

This material has advantages such as more uniform heat denaturation and porous structure than the raw material processed by the secondary method, which allows for good growth of Aspergillus aspergillus and a high raw material utilization rate. Because it has a volume several to several tens of times larger than that of raw materials, it has had the disadvantage of being subject to quantitative limitations during transportation and koji production. Furthermore, when the expanded material is mixed with processed raw materials processed by other methods that do not carry out the varnishing treatment, there is a drawback that uniform mixing cannot be achieved due to the difference in specific gravity. Therefore, the inventor of the present invention has conducted various studies to solve these drawbacks, and has found that even if the processed raw material expanded as described above is compressed, its suitability for making koji is not impaired at all, and moreover, They discovered that the increase could be eliminated and completed the present invention.

That is, the present invention involves processing a vegetable protein raw material or (and) carbohydrate raw material suitable for making koji as it is or after pulverizing it, treating it at high temperature and high pressure, and then rapidly releasing it under low pressure to cause it to swell. This is a method for producing raw materials for making koji by compressing the puffed material. Examples of the vegetable protein raw materials and carbohydrate raw materials used in the present invention include wheat, soybeans, rice, barley, corn, shark, and koryan.

These raw materials may be subjected to the swelling treatment in their granular form, but
If these are pulverized and then subjected to a swelling treatment, it is advantageous because Q conversion and swelling of the starch are promoted, and the protein and carbohydrate raw materials and other ingredients can be uniformly mixed in a desired ratio. The swelling process of the present invention is carried out as follows.

First, one or a mixture of two or more of the above raw materials is adjusted to have a moisture content of 20 to 50%. This moisture adjustment is important to improve the degree of Qization and promote swelling.If the moisture content is less than 20%, the degree of Qization will decrease, and if it is more than 50%, the temperature of the product will decrease in a short time. It is difficult to raise and the swelling is insufficient. Next, the hydrated raw material is sufficiently kneaded, heated and pressurized, and then rapidly discharged under low pressure to effect Qization and swelling.

The treatment is preferably carried out continuously and in a short time using, for example, an expanding extruder.
As for the pressurization conditions, if the pressure is 20 kg/or more, Q conversion is sufficiently performed, but in order to perform large-scale processing in a short time, it is actually preferable to carry out the pressurization at 50 to 80 kg/. The heating conditions are preferably such that the product temperature is 110 to 150 qo, and the residence time is 2 to 2 quartz sand to give good results. Then, the pressurized and heated raw material as described above is suddenly discharged under low pressure. Such an operation is carried out by simply injecting into the atmosphere at normal pressure, or by rapidly opening a closed container to return the pressure to normal pressure. The volume of the puffed raw material obtained in this way varies depending on the type of raw material and the conditions of the puffing process, but
It is 2-2M sound of the original raw material volume. This expanded raw material is then compressed. If the moisture content of the expanded raw material at this pressure point is 10% or less, the raw material may be crushed, so it is preferable to add water to bring the moisture content to 10 to 30%. There are various methods for applying pressure, but the most efficient method is to pass between a pair of opposing rollers. It is preferable to set the apparent specific gravity to 0.3 to 0.6; if it is more than that, the porous structure will be lost, and if it is less than that, it will be caused by the large volume. There is no solution to the shortcomings. To perform compression under such conditions, for example, roll diameter 200 to 600 Yanagi,
Roll spacing 0.5-2.5 side, circumferential speed 0.5-2.0 skin/
Setting it to seconds gives good results. If the raw material for koji production obtained in this manner is to be continuously subjected to koji production, the koji production may be carried out according to a conventional method after moisture adjustment.

Also, if you are not using this for making koji immediately, reduce the moisture by 1
Adjust the moisture content to 5% or less and store at room temperature. The volume of the raw material for koji making obtained by the present invention as described above is about 1 to 2 times that of the raw material, and the apparent specific gravity is 0.3.
~0.6.

In addition, since this material has been subjected to a swelling treatment, its structure remains porous even after inflating.As a result, it has good growth of koji mold, water absorption, and water retention, and is a processed raw material that has undergone only a swelling treatment. It is no different. Furthermore, since the apparent specific gravity is increased by the fan treatment, it is possible to prepare in large quantities, resulting in high productivity, and is extremely convenient for storage, transportation, etc. This will be explained with reference to the following example.

Example 1 Wheat flour 85k9, shark 15k9, defatted soybean flour 100k
9 and water 120k9 using Expanding Extruder (Wenger Extruder, X-25)
and processed at a pressure of 50 kg/ and a product temperature of 135°C,
Released to normal pressure.

This product was dried through ventilation to a moisture content of 18% to obtain a puffed product with a particle size of 7.5 and an apparent specific gravity of 0.27. This was pressed with a pair of rolls having a diameter of 25 mm, a roll spacing of 1.5, and a circumferential speed of 1.0 m/sec to obtain a raw material for making koji with an apparent specific gravity of 0.55. Example 2 Rice flour 100k9, water 25k
g was mixed and subjected to a swelling treatment under the same conditions as in Example 1 to obtain a puffed product with a particle size of 5.2 ribs and an apparent specific gravity of 0.20.

This is the 300 diameter side. The rice was pressed with a pair of rolls with a roll interval of 1 rib and a circumference of 0.8 seconds, and the resulting product was dried with hot air to obtain processed rice for making koji with an apparent specific gravity of 0.4 and a moisture content of 14%. . Example 3 70k9 of rice flour and 100k9 of raw soybean flour were mixed and subjected to swelling treatment under the same conditions as in Example 1, resulting in a particle size of 5.
On the 8th side, a expanded product with an apparent specific gravity of 0.28 was obtained.

This is 400 Yanagi in diameter, roll spacing 0.7 side, circumferential speed 1.2
A pair of rolls was applied at a rate of 1000 kg/sec to obtain a processed raw material for miso-making koji having an apparent specific gravity of 0.51. Reference Example Using the processed raw material for koji making obtained in Example 1 (the product of the present invention) and the expanded raw material obtained by puffing in the same manner as in Example 1 (a control product that was not subjected to pressure fan treatment). Soy sauce was produced by seeding, koji making, and brewing using conventional methods.

The results are shown in the table below, and the two were almost the same except for workability. (Note) Evaluation method t' Amylase titer The amylase titer in the koji was measured by the Blue-Value method [written by Shiro Akahori: Enzyme Research Methods].

'o-Protease titer The protease titer in the koji is determined by adding 10% enzyme solution to Anson.
- Measured at pH 7 using a modified Hagiwara method [Shiro Akahori: Enzyme Research Methods] 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)]. 8 Alcohol Indicated by the amount of alcohol in raw fried soy sauce.

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

‘Mura Koji production amount When making koji, it can be made to a certain volume.

Claims (1)

[Claims] 1. Vegetable protein raw materials or (and) carbohydrate raw materials suitable for making koji, either as they are or after being made into powder, at high temperature,
A method for producing a raw material for making koji, which is characterized by subjecting it to high pressure treatment, then rapidly releasing it under low pressure to cause it to expand, and then compressing the expanded product. 2. The method for producing processed raw materials for koji making according to claim 1, wherein the processed raw materials are compressed so that the apparent specific gravity of the processed raw materials becomes 0.3 to 0.6.