JPS6033471B2 - Steaming method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for steaming grains and processed products thereof.

More specifically, the heating medium used during the steaming operation is water vapor added with a non-condensable gas without oxidizing power, and the temperature of this gas mixture is 10,000 yen.
The condition is that it exceeds. Here, non-condensable gas means a gas that does not liquefy under atmospheric pressure at the winter water temperature, and may be any gas, such as nitrogen, carbon dioxide and mixtures thereof, or oxygen in air. This is combustion exhaust gas from which components that cause oxidation that subtly inhibit flavor have been removed. In general, starchy substances such as grains,
In order to use it as a raw material for food or fermentation, it is necessary to convert the 8 starch contained in it into Q starch, and usually 1000
So-called steaming that brings water vapor around 0 into contact with each other.
It is done by

This is an extremely important process, especially in the production of sake, and depending on the quality of this steaming operation, the growth of Koji bacteria and yeast, alcohol fermentation, etc. can be significantly affected, resulting in the alcohol yield and the taste of the resulting sake. is known to be significantly influenced by The present invention is a steaming method that uses a mixture of a non-condensable gas with no oxidizing power and water vapor at a temperature exceeding 100°C, but this method overcomes the problems caused by various steaming methods that use only water vapor, i.e. The objective is to eliminate or minimize to the minimum the negative effects of moisture adhering to the outer surface of the material to be steamed that make it difficult for water vapor to pass through the inside of the material. The phenomenon of splitting (peeling) occurs inside the container, resulting in steaming management that provides a more complete heating effect, and a feature that provides a means to obtain steamed products with little variation in quality and which are dry on the outside and ripe on the inside. There is a steaming method.

Next, as a method similar to the present invention, a steaming method is known in which air is mixed with water vapor.

[Patent No. 112515] However, as clarified in Comparative Example Table 1 of the present specification, the steamed rice is partially oxidized by the oxygen contained in the air, and there are some unfavorable effects. has become clear. The present invention is a steaming method that eliminates the former deficiencies and provides excellent steaming effects as described below while producing millet grains of extremely excellent quality as a brewing raw material. The differences are shown below in Table 1, which compares the method of the present invention and the method of mixing air. Comparative example of milling with gas-entrained water vapor Table 1 The principle of the present invention is extremely simple.

To summarize, ■ Evaluate that the steamed waste material is a so-called porous material that has many surfaces inside.
It was also specified that its interior is a conductor for many fluids.

■ The second medium to be mixed is non-condensable, so it has both drying ability and permeation diffusion ability.

■ Because the steaming temperature is high, water vapor has the property of releasing excess energy far away to restore equilibrium, that is, it has physical activity.

■ Since the second medium used in the mixture has no oxidizing power, the material to be steamed is not affected by the oxidizing action due to the presence of millet.

There are four points.

To summarize the characteristics of steaming using this method: (1) Free moisture attached to the steamed material at the beginning of steaming is smoothly removed.

■ It is easy to maintain uniformity of the steaming content throughout the steaming layer.

■ Steaming penetrates well to the bottom of the steamed material. ■
Overall, the heating effect is faster and more sufficient.

It is possible to point out points such as: Next, if we compare the characteristics of steamed rice obtained by steaming white rice by the method of the present invention with steamed rice made by a well-known method using steam at normal pressure, we will find that: ■ The specific surface area of steamed rice is wide, 0.5 It can be easily expanded by more than 1/2 ft.

[It would be difficult to do so without this law. 〕■ It dries quickly and the inside is soft, especially when it comes to handling. ■ Like raw rubber, it has strong elasticity and light viscosity, and grains of steamed rice can be easily split horizontally.

The inside is also dry and steamed evenly down to the bottom. ■ My lower back is very strong.

Twisting (making twisted rice cakes) especially requires strength. ■ The weight of steamed rice [immediately after steaming] has increased slightly, but definitely a little.

■ The outer surface of millet rice is rough and lacks luster, resembling frosted glass, and there is no sense of stickiness at all.

■ There is almost no variation in the strainer, and both the upper and lower parts are uniform.
It becomes swallow rice.

■ It cools quickly through ventilation and is very easy to handle and transport.

In addition, using the steamed rice obtained by this method, koji, yeast mash and moromi are made using well-known methods, and sake is produced from them. Because there are so many, mycelial infiltration begins early.

■ 5 to 6 hours after sowing, steamed rice becomes moist and the outer surface becomes soft.

[Generally, hardening occurs. 〕■ By 2 field hours, it has become so soft that it is difficult to crush. ■ Although the fever phenomenon occurs quickly, the proliferation of Koji fungi on the outer surface is delayed by general observation. ■ The unique chestnut aroma of koji is emitted even before the ripening period (within 2 field hours), and the temperature rises quickly after harvesting.

■ From then on, the softness of the basket will decrease due to natural drying and rimming, but it will become soft again if it is exposed to flies.

■ From around 7 hours after serving, the aroma gradually becomes stronger, the inside of the rice grains becomes softer, and the heat builds up.

■ 15 to 17 hours after ripening, the aroma is at its highest, the softening of the rice grains has passed its peak, and the koji in the shape of a seam has already been formed, but it looks young. After that, the rice grains dry and harden. ■ In summary, it grows quickly.

The scent is expensive. Enzyme titer is sufficient. B Sake mash production ■ The steamed rice is internally ripened and has stable properties such as melting speed, making drastic saccharification operations possible.

■ It is easy to suppress the early spring, so you can make it spring with enough Baume. ■ If you operate boldly, you will have a firm taste and texture, and you will definitely get a refreshing aroma.

C Making moromi The Baume flavor is good, and the alcohol content is also good.

Acid precipitation is steady but at a low level, and the amount of amino acid precipitation is definitely reduced. Although the incense is not flashy, it has a strong fermented aroma. Because the process is stable throughout, you can relatively well understand the various aspects of steaming rice, koji, making the mash, the amount of water to draw, and the temperature of the product, and can easily adjust them. It is a characteristic. D Upper tank operation is a little sticky, so it is smooth and fast.

E Sake ■ The taste is clear, light, and well-harmonized.
She is a bright autumn type.

■ The color is generally light, and the decolorization efficiency with activated carbon is also high, especially the first time.

■ The scent is refreshing.

Although it is a natural fermented scent, it is long-lasting. ■ The amount of amino acids is very small.

Example 1 Goodbye millet for white rice.

White rice for sake brewing [Showa 5th Gunn Akiho white rice ratio 72% from Yamaguchi Prefecture] 700k9 is pre-treated and strained to make a calendar. White rice temperature 1000 Water evaporation amount 7 so/min Mixed combustion exhaust gas temperature 120 qC~ 20,000 average heat is 150℃, the amount is 15,000 conversion average 2.2 boiling/minute, the volume ratio of steam and combustion exhaust gas is calculated to be 85:1 about 10.8 fu/min.
The amount of contact is 2', and the temperature of the material to be steamed is 102℃~1
Adjustments were made with an average of 0.800 and a target of 10.500.

The steaming time is 25 to 30 minutes with mixed steam, the steam is blown out in about 15 minutes, and the temperature duration of steaming is 5 to 10 minutes at the shortest. A comparison of the alcoholic acid G rate, etc. is shown below. Comparison Table 2 of this method and the general method 1981 Akiho white rice produced in Yamaguchi prefecture Average ratio of about 72% Upper row shows 7 cases, lower row shows 11 cases, total average value of all moromi for each except for Ginjo brewing.

Next, there was comparative data on the alcoholization rate of steamed products with air mixed in and those steamed using normal steam at normal temperature and pressure, so the following is shown as reference material. do.

Table 3 Showa 52 Tama Nipponbare from Yamaguchi Prefecture White rice percentage 72% 700
Steam k9 using the over-hanging method.

Koshikimae white rice temperature 120, water evaporation rate 6 evenings/min, 165
℃ heating air was injected, the steaming product temperature was 105℃, the mixing volume ratio of steam and air was 82:18, the total contact amount was 12.62/min, and the total steaming time was 55 minutes.

[Brief explanation of the drawing]

The attached drawing is a sectional view of a device related to combustion exhaust gas generation, which is particularly important among the steaming equipment used in the present invention. The names of each symbol are listed below. However, this is only when charcoal is used as fuel. 1...Air cleaner, 2...Blower pump, 3...Suen oil separation and circulation tank, 4.
... Combustion furnace, 5 ... Gas cooler, 6 ...
... Gas purification cooling regulator, 7 ... Pot, 8 ... Koshiki, 9 ... Valve, 10 ... Backflow prevention valve, 11.
... Unglazed combustion tube, 12 ... Serpentine pipe, 13.
...Sand, 14...Ceramic fiber insulation material, 15...Ceramic honeycomb, 16...
．． ... Bolts and nuts, 17 ... Thermometer, 18.
...Pressure gauge, 19...Water gauge, 20...
Castable tube, 21...Cooling water.

Claims (1)

[Claims] 1. In the method of steaming grains such as rice, wheat, etc. and their processed products, non-condensable gases at room temperature with no oxidizing power of 5% to 60% by volume and steam of 40% to 95% by volume or more Using a gas mixture consisting of 1
A method characterized by performing heating steaming at a temperature exceeding 00°C and not more than 125°C.