JPS61205479A - Preparation of koji - Google Patents

Abstract

PURPOSE:To produce KOJI (malt of rice, soybean, etc.) for SAKE, MISO, etc., with saved labor, without boiling or steaming the raw material, by mixing seed malt to the raw material composed of carbohydrates and vegetable proteins, feeding the mixture to an extruder controlled to a specific temperature and extruding the mixture through an extrusion die to effect the expansion of the extrudate. CONSTITUTION:A seed malt is mixed to a carbohydrate raw material and/or vegetable protein raw material (preferably rice, barley or soybean), and supplied to an extruder having a barrel temperature of 80-150 deg.C, preferably 80-120 deg.C. The mixture is extruded through the extrusion die to effect the expansion, and preferably the expanded product is imposed to the KOJI-preparation condition to obtain the objective KOJI. The water-content of the mixture of the above raw material and seed malt is preferably adjusted to 13-35%.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing koji that has high enzyme titer and raw material utilization rate and can save labor. This article relates to a method for producing koji that can be used to manufacture products.

[Technical background and explanation of conventional technology]

Koji, which has been used for the production of fermented products since ancient times, is made by planting seed malt into starch or protein raw materials that have been gelatinized or denatured by steaming or steaming. It has been manufactured by placing it in

Recently, it has become known that twin-screw extruders are used for food processing (Akinori Noro: Extrusion
Shoe King and two-wheeled extruder, “Food Industry” 7
Part 2 - 1984, Nos. 37-44, and Kou Sasaki -: Characteristics and utilization techniques of the twin-screw extruder seen by Clouzot-Loire, same book, pp. 45-49), Producing puffed foods with a twin-screw extruder It is known.

The extruder consists of a feeder, barrel, screw,
Consisting of a die and a heater, the raw material supplied from the feeder to the barrel is forced into the die at the tip by a screw inside the barrel, and is pushed out from the die to normal pressure conditions, thereby expanding it.

On the other hand, starch raw materials or protein raw materials are placed under high temperature and high pressure conditions with an appropriate moisture content, and then extruded from an extrusion nozzle under normal pressure conditions to gelatinize or denature the starch raw materials or protein raw materials. It is known that the expanded starchy material or protein material is used as a raw material for making koji or as a raw material for producing products. (Tokuko 52
-21078 Publication, Special Publication No. 53-19680,
Japanese Patent Publication No. 55-41753, Japanese Patent Publication No. 55-1117
No. 84, Japanese Patent Application Publication No. 141190, and Japanese Patent Publication No. 1984
7-8706) However, all conventional koji production methods involve mixing seed koji with pregelatinized or denatured starch raw materials or protein raw materials.
Since this is a method of placing this under koji production conditions, the koji mold of seed koji is Wl! They are planted on the surface of the starch or protein material of the IWL material and multiply. If you do this, it will take a long time for the starchy material or protein material inside the koji-making raw material to be used by the koji mold, and furthermore, the gelatinized starch material will age by the time it is used by the koji mold. Therefore, if fermented products are produced using dust inoculated with M bacteria on the surface of granular koji raw materials, it is important to avoid producing a large amount of lees, which will reduce the raw material utilization rate. Can not.

The present inventors have previously developed a method for producing koji by inoculating seed koji into a powdered koji-making raw material in the production of koji used in sake brewing. (Japanese Patent Application No. 56-142151 and 58-228) The present inventors further continued their research and controlled the barrel temperature to control the product temperature when expanding and pregelatinizing starchy raw materials. It was discovered that if the temperature was not too high, tm bacteria would not be killed even if powdered starch raw materials containing seed koji were used, and furthermore, even if protein raw materials containing amm were used, It was discovered that Aspergillus oryzae aspergillus does not die like in the case of powdery raw materials, and based on these findings, the present invention was achieved.

[Object of the invention and summary of the invention]

The purpose of the present invention is to provide a method for producing koji that has a high raw material utilization rate and does not require much labor.
To provide a method for producing koji in which koji mold grows sufficiently even inside the koji.

In the present invention, seed koji is mixed with carbohydrate raw materials and/or vegetable protein raw materials, and this mixture is heated to a barrel temperature of 80 to 80°C.
This is a method for producing koji, which is characterized by supplying the koji to an Extre Misaki holder adjusted to 150°C, extruding it from an extrusion die, and expanding it.

In the method for producing koji of the present invention, the moisture content of the mixture of carbohydrate raw materials and/or vegetable protein raw materials mixed with seed koji is reduced to 13 to 35% immediately before feeding to the extruder.
ni m! In addition, the carbohydrate raw material and/or the vegetable protein raw material can be ground in advance to a powder with a particle size finer than 32 mesh.

In the production method of the present invention, it is also possible to replenish the moisture necessary for making koji to the puffed product expanded by the extruder, and further to continue making koji under the conditions for making koji.

[Detailed explanation of the invention]

The carbohydrate raw materials and vegetable protein raw materials for producing the koji of the present invention may be any material that can be used as a raw material for the koji used in the production of brewed products such as sake, soy sauce, and miso. can be used, but rice,
Preference is given to using wheat and soybeans. These raw materials can be used as they are or are pulverized and mixed with am or W koji while keeping the barrel temperature at 80 to 150.
The extruder is charged into the barrel from the feeder of the extruder which has been adjusted to gIi at ℃ (preferably 80 to !20 ℃). During this charging, the moisture content is preferably adjusted to 13-35%. These raw material mixtures are mixed in the barrel by screws rotating in the same direction, heated, and pressed into a die at the tip of the barrel while being pressurized, and extruded outside the die under normal pressure to expand. The carbohydrate raw material is gelatinized by heating in the barrel, and the moisture content of the vegetable protein raw material is rapidly reduced due to swelling, and the koji mold is dispersed and grown even inside the raw material. The am to be mixed with the carbohydrate raw material and/or the vegetable protein raw material may be any type of koji used to produce brewed products such as alcoholic beverages, soy sauce, and miso.

The belly obtained in this way is rehydrated and koji is made by a conventional method to grow koji mold. Since the seed koji is uniformly dispersed inside, the koji after the AM process is
It contains Aspergillus aspergillus evenly distributed inside.

In the following, the invention will be explained in more detail by means of an example of implementation.

The swelling ratio in the example is expressed as ft'lIL by the following equation.

Example of cross-sectional area of die! Polished rice with a polishing ratio of 73% is crushed to make 32-mesh sieve bath white rice flour, and this Japanese rice # (moisture content: 18.4%)
Add tog seed koji to 10Kg, mix well, and make a diameter 2.
While feeding the mixture of seed koji and white rice flour at a rate of IK9/min to the feeder of a co-rotating twin-screw extruder equipped with a 5-mackerel extrusion die and adjusting the barrel temperature to 120°C, A twin-screw extruder was operated to expand the seed koji-white rice flour mixture to 13.2%.
A puffed product with a water content of (swelling ratio: 12°3) was obtained.

After cooling this puffed product to room temperature, 5 parts of the puffed product, 9 parts, and 1 part of water.
8 Spray K9 to adjust the moisture content of the puffed product to 36%, and add it using the petri dish method [Okazaki, Kochu, Shimazaki, Kanma;
The koji was made for 44 hours according to the ``A Zou Kyokai Journal'' Vol. 73, p. 402 (1978)], and the koji was released.

The mortality rate of the seed koji in the product koji was examined using a plate culture method, but the mortality rate of the seed koji was 0. The # elementary titer of the product koji was as shown in Table 1.

The control product in Table 1 is koji produced in a brewery using a conventional method without expansion using a twin-screw extruder.

Example 2 Defatted soybeans 80 and 9 were mixed with 20 kg of bran, and 1001 i of soy sauce seed koji was added to this mixture (moisture content: 25%). After uniform mixing, an extrusion die with a diameter of 2.5 M was equipped. The above seed koji was placed in the feeder of a co-rotating twin-shaft extruder with a barrel temperature of 120°C.
While supplying the defatted soybean flour-bran mixture at a rate of IK 97 minutes, the twin-screw extruder was operated to expand the seed koji-defatted soybean flour-bran mixture;
A puffed product with a water content of 1.5% (swelling ratio: 1.44) was obtained.

After cooling this puffed product to room temperature, 5 parts of the puffed product, 9 parts, and 1 part of water.
54 K9 was sprayed to adjust the moisture content of the puffed product to 40%, which was then subjected to koji making at 30° C. for 45 hours to perform koji extraction.

The mortality rate of the seed koji in the product koji was determined by the plate culture method, and the mortality rate of the seed koji was 13%.

Example 3 The moisture content of the mixture of seed koji, defatted soybean flour, and bran was reduced to 33%.
Example 2 was carried out in the same manner as in Example 2, except that the moisture content of the puffed product was 28.5%, the swelling ratio was 1.22, and the amount of water added to the puffed product was 0.96 K9. I got koji.

The mortality rate of Jai+ in the product koji was 10%.

Example 4 Moisture content of a mixture of Furikabe-Sweet Soybean Flour-Bran was 409
Same as Example 2, except that the moisture content of the puffed product was 35.2%, the swelling ratio was 1.54, and the amount of water added to the puffed product was changed from 0.4 to 9. and obtained koji.

The mortality rate of the seed koji in the product koji was 0%.

The enzyme titers of the koji of the products of Examples 2 to 4 were as shown in Table 2.

(Leaving space below) Table 2 # Elementary potency of IF (soy sauce) [Effects of the invention] In the present invention, it is not necessary to steam or steam the raw materials for producing koji in advance, so the necessary The labor required for making koji can be reduced.

Since the koji molded by the present invention has koji molds uniformly dispersed therein, the raw material utilization rate of the raw material for koji production is improved.

1 person: Okura Sake Brewery Co., Ltd.

Claims (3)

[Claims] (1) Mix seed koji with carbohydrate raw materials and/or vegetable protein raw materials, and heat this mixture to a barrel temperature of 80 to 15
A method for producing koji characterized by supplying it to an extruder adjusted to 0°C and extruding it from an extrusion die to expand it. (2) The method for producing koji according to claim 1, characterized in that the moisture content of the mixture of carbohydrate raw materials and/or vegetable protein raw materials mixed with seed koji is adjusted to 13 to 35%. (3) The method for producing koji according to any one of claims 1 to 2, characterized in that the puffed product obtained by the swelling is placed under koji-making conditions.