JPS6211061A - Gelatinized starch granule for brewing and production thereof - Google Patents

Abstract

PURPOSE:To obtain gelatinized startch granule having specific apparent specific gravity and gelatinization degree and moderate solubility and water-absorptivity, and suitable for the production of liquor and MISO (fermented bean paste), by gelatinizing cereal flour or starchy raw material using a particular extrusion- type pressure cooker. CONSTITUTION:The objective gelatinized starch granule for brewing having an apparent specific gravity of >=0.5 and gelatinization degree of >=50% can be produced by gelatinizing ceral flour (e.g. flour of rice, etc.) or a starchy raw material (e.g. refined corn startch) using an extrusion-type pressure cooker having a high-temperature zone of >=100 deg.C, preferably 110-150 deg.C and a low- temperature zone of <=95 deg.C, preferably 70-90 deg.C. EFFECT:There occurs no floatation of the granule in unrefined fermentation mixture nor the inhibition of fermentation during the production of liquor. The water-content can be contrlled easily in the production of MISO, and the workability of MISO-production can be improved.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to pregelatinized grain flour or pregelatinized starch material used as a raw material for F11 fermentation when brewing alcoholic beverages such as sake and shochu, and miso.

Conventional technology When producing alcoholic beverages, sake mother, koji, water, steamed rice, steamed grains, etc. are mixed and adjusted to make moromi, but in order to omit the step of steaming steamed rice, pregelatinized grain flour or pregelatinized starch is used. A method using raw materials is being considered.

When such a pregelatin powder is added to the moromi, the solubility of the pregelatide is high, so it dissolves into the moromi all at once.
Increase the viscosity of the moromi. When the viscosity of the moromi increases, convection within the mortar is inhibited, making it difficult for uniform fermentation to occur. In order to improve these drawbacks, a method using pregelatinized granules is disclosed in Japanese Patent Application Laid-open Nos. 48-99397 and 5.
It is shown in 5-111784 and 60-62976. According to the methods described in these documents, the method for producing granules involves pregelatinizing starchy raw materials by pressure steaming and then drying them at the same time by releasing them under normal pressure. As a result, the alpha-ized particles expand and become porous, resulting in a small apparent specific gravity and a large bulk. When such pregelatinized particles with a small apparent specific gravity are added to the moromi, the pregelatinized particles float and form a layer, making it difficult for convection to occur in the moromi.

In addition, because the particles that have been pregelatinized and expanded have a high solubility, the balance between saccharification and alcohol fermentation is disrupted, and in extreme cases, the mortar becomes sticky. Furthermore, when using pregelatinized particles as a raw material for miso brewing, the water absorption rate of such swollen pregelatinized particles is excessive, making it difficult to adjust the moisture content during koji making. There are disadvantages such as stickiness.

Under the above circumstances, a granular pregelatinized starchy raw material with appropriate solubility and water absorption and high density is desired. However, when a starchy raw material that has been pregelatinized is reprocessed, if it is humidified, the degree of pregelatinization decreases due to starch cleavage, and enzymatic digestibility deteriorates. There is also a method of obtaining such a granular pregelatinized starchy material by lightly crushing the pregelatinized material using a conventional hot roller, etc., but this method results in irregular grain sizes. The particles are sorted by sieving.

This method cannot avoid the disadvantage that the production yield deteriorates.

Problems to be Solved by the Invention The purpose of the present invention is to eliminate the above-mentioned drawbacks, and to provide a method for producing koji for miso that does not float in the mortar during the production of alcoholic beverages and does not inhibit fermentation. Pregelatinized flour or pregelatinized starch whose moisture content can be easily adjusted when used for production, has good workability, and has a degree of pregelatinization equal to or higher than that of conventional pregelatinized granules. Our goal is to provide quality raw materials.

Means to Solve the Problem The inventors proposed that the apparent specific gravity be 0.5 or more and the degree of alphaning be 5.
The present invention was achieved based on the finding that granules of pregelatinized flour or pregelatinized starchy raw materials in a range of 0% or more are suitable for the purpose of the present invention.

Granules of pregelatinized flour or pregelatinized starchy raw materials that meet the above conditions can solve all of the above-mentioned technical problems and at the same time can be used efficiently as fermentation raw materials for brewing.

The various elements constituting the present invention will be explained in detail below.

(Pregelatinized grain flour) In the present invention, pregelatinized grain flour refers to pregelatinized powders of grains such as rice, wheat, and barley, as well as millet, milo,
It also includes pregelatinized products of cereals such as buckwheat noodles, and pregelatinized products of corn grits and flour.

(Starchy raw materials) In the present invention, starchy raw materials refer to refined above-ground starches such as corn starch, sago starch, etc., and refined underground starches such as potato starch, sweet potato starch, tapioca starch, etc.

These grain flours or starchy raw materials are not limited to the use of only one type, and several types thereof may be used in combination.

(Manufacturing method) The inventors have studied a method for efficiently obtaining a high-density pregelatinized granule having the above-mentioned properties.

Generally, when producing pregelatinized granules for brewing, it is economically suitable to use an extrusion-type pressure steamer, as shown in the above-mentioned patent publication.

However, in order to obtain a pregelatinized granule with a large density and the above-mentioned properties, the temperature must be 100°C or higher, preferably 110°C.
An extrusion type pressure steamer is required which has a high temperature section with a temperature of -150°C and a low temperature section with a temperature below 95°C, preferably between 70 and 90°C. Therefore, the inventors focused on the twin-screw extruder, which is capable of heating and cooling within the barrel due to its characteristics, and conducted repeated tests.
After pregelatinization and cooling under the above-mentioned temperature conditions, extrusion cutting molding was carried out to obtain a pregelatinized granule with a high target density.

In addition, if necessary, by suctioning and removing moisture at the tip of the barrel, the moisture content after extrusion is appropriately reduced, making cutting more flexible.

The apparent weight can also be increased.

EXAMPLES In order to make the present invention easier to understand, examples and comparative examples are shown below, but the present invention is not limited to the following examples.

Control example 1 Raw material moisture 20% Barrel length
0.5m barrel temperature supply side
30℃ (part of hopper) Gui part 110℃ Product pressure 50kg/cr
Cornstarch was processed with a two-wheeled extruder under the condition of n' die diameter 2mmφ,
ll-shaped pregelatinized corn starch was obtained.

Example 1 [Feed water 30% Barrel length
0.5m barrel temperature Supply side (hopper part) 30℃ Center part (supply side) 100℃ Gui part 80℃ Product pressure 50kg/crn'°
Die diameter 2mm mφ
Corn flour was processed with a twin-screw extruder under the following conditions to obtain granular pregelatinized corn flour with a large density.

Example 2 Raw material moisture 27% Barrel length
1m barrel temperature Supply side (part of hopper) 30℃ Center section (supply side) 140℃ Center section (guinea side) 100℃ Die side 70℃ Product pressure 70 kg / cm
``Under the condition of die diameter 2mmφ,
Corn starch was processed using a twin-screw extruder to obtain granular pregelatinized corn starch with a large density.

Measurement of Properties The granular pregelatinized products prepared as samples in Control Example 1, Example 1, and Example 2 were evaluated and measured for the following items.

Apparent Specific Gravity The weight of a 1fL volume of the sample as it was was measured.

Water absorption The sample is immersed in water (at room temperature) for a certain period of time,
This is the weight increase when water is drained using a 10-mesh wire mesh.

Swelling degree This is the sedimentation volume value when a sample is immersed in water (at room temperature) for a certain period of time.

Amount of eluted components Immerse the sample in water (at room temperature) for a certain period of time,
This is the solid content in the filtrate filtered through No. 131 paper.

Degree of alphaning Add 3 times the amount of water to the sample and bring it to 60℃.
This is the ratio of the reducing sugar to the total sugar content when 0.06% of the commercially available Nagase Sangyo sake operating enzyme spitase was added to the sample and stirred for 24 hours. (per weight % solid content) Floating particles This is the ratio of the volume of suspended particles in water to the total volume of the sample, and is the value after 60 minutes of immersion.

The measurement results are described below.

(Note) Water absorption and degree of swelling cannot be measured in the control example due to the large amount of elution.

Effects of the Invention The pregelatinized granules for brewing obtained by the present invention have a degree of pregelatinization equal to or higher than that of conventional pregelatinization, and the apparent specific gravity and solubility are also higher than those conventionally used. It has also become possible to produce rice that is close to steamed rice. Furthermore, the water absorption rate is also lower than the amount of conventional full-to-γ conversion, making it easy to adjust the water content by pre-soaking during koji making.

Claims (4)

[Claims] (1) Pregelatinized granulated grain flour or starchy raw material with an apparent specific gravity of 0.5 or more and a pregelatinization degree of 5
A pregelatinized granule for brewing, characterized in that the content is 0% or more. (2) When pregelatinizing grain flour or starchy raw materials using an extrusion-type pressure steamer, use an extrusion-type pressure steamer that has a high-temperature section with a temperature of 100°C or higher and a low-temperature section with a temperature of 95℃ or lower. A method for producing a pregelatinized granule for brewing, characterized by: (3) The method for producing pregelatinized granules for brewing according to claim 2, wherein the extrusion type pressure steamer is a twin-screw extruder. (4) The method for producing pregelatinized granules for brewing according to claim 2 or 3, wherein the temperature of the high temperature section is 110 to 150°C and the temperature of the low temperature section is 70 to 90°C. .