JPS62171666A - Production of secondary raw material for 'shochu' - Google Patents

Abstract

PURPOSE:To produce secondary raw material for SHOCHU (low-class distilled spirits) in high efficiency, by continuously feeding fermentation raw material of SHOCHU to a twin-screw extruder, adding a proper amount of water thereto, heating, pressurizing and kneading the mixture to effect the gelatinization of the raw material, cooling and extruding the mixture in unexpanded state and cutting the extrusion product. CONSTITUTION:A fermentation raw material of SHOCHU is continuously charged to a twin-screw extruder A, added with a proper amount of water or hot water, heated, pressurized and kneaded to obtain gelatinized raw material and the product is cooled. The processed raw material and the product is cooled. The processed raw material is continuously extruded through a die 7 is unexpanded state and cut to form spherical or granular product. Secondary raw material of SHOCHU can be continuously produced in hygienic state in a short time with decreased labor at a low cost. Since the produced material is of unexpanded state, the floatation of the material during secondary fermentation can be prevented to improve the efficiency of enzymatic saccharification and alcoholation process and to decrease the contamination with sundry germs.

Description

[Detailed description of the invention] Industrial application field The present invention is applicable to soba, brown rice, broken rice, rice bran, corn starch,
This invention relates to a method for continuously producing a secondary raw material that can be added to a secondary moromi from grains for shochu such as corn grits, corn flour, and microgrits.

BACKGROUND OF THE INVENTION Grains such as rice and soba, which are secondary raw materials used in the secondary mash of shochu, are threshed and milled before being supplied. These are washed, soaked, thinned, and left to cool in a hatch-type secondary drum before being used as secondary mash.

Problems to be Solved by the Invention However, steaming with steam requires a great deal of effort, and since the temperature of the steamed product is high for gelatinization, it is necessary to cool the product. However, since it contains a large amount of water and has a high specific heat, it requires considerable effort, space, and time to cool it down, and if it is not poured into the secondary moromi immediately after cooling, there is a risk of contamination with various bacteria. It was in such a condition that it could not be stored for even a day, so there was no hope of long shelf life. In addition, the cleaning and soaking processes generate a large amount of waste liquid, which requires a large amount of money to prevent pollution, and each shochu distillery is having a hard time disposing of it. Also, depending on the raw material, the viscosity may increase in the drum.
It easily sticks together and takes a lot of effort to transport, often requiring a lot of effort when putting it into the secondary boiler and filling it after it has been put into the tank. Furthermore, when using rice bran as a raw material, extra labor was required because the raw material spilled and could not be cleaned up.

Means to solve the problem A series of steps in which an appropriate amount of water is added to grains for shochu, heated and pressurized to gelatinize them, kneaded and sterilized, cooled and extruded in an unexpanded state is carried out using a two-wheeled mold. This is carried out continuously using an extruder without producing waste liquid, and the extruded material is immediately cut into spheres or granules.

Embodiment A two-wheeled extruder embodying the present invention can perform various processes such as pulverization, mixing, kneading, shearing, heating, sterilization, compression, and cooling.
Any type of equipment may be used as long as it has a function that can be processed by the unit, and is equipped with such a function. For example, α-100 manufactured by Suehiro Iron Works Co., Ltd. -E-20 type extruder is preferably used. This two-wheeled extruder is the first barrel B.
+, Fy2 barrel Bz, i3 barrel B, 4th barrel B
, IC5 barrel B, are connected together in a line on the same axis and installed horizontally on the underframe 1, and two shafts are inserted through the eyebrow shape at the center of the barrel, as shown in the figure. It is rotated at a predetermined speed by a gearbox driven by a motor. And on this shaft there is a feed screw and a reverse screw respectively.

The kneading disc is properly selected and inserted, and the kneading disc and reverse screw are in the second barrel B! It can be installed later. Into the first barrel B+, the raw material charged into the hopper 3 is fed through an inlet 5 by a feeding device 4, and an appropriate amount of water or hot water regulated by a metering pump (not shown) is fed through a water inlet 6. Each barrel is equipped with a heating device for heating, a cooling device for cooling, and a thermometer.

A pressure gauge is suitably installed and centrally controlled by a control device. A diamond with one or two holes drilled in the axial direction is attached to the exit side of the fifth barrel B, and a cutter rotated by a motor 8 is installed on the front surface of the diameter. The raw material for puffing is cut accordingly. The screw can be of trapezoidal, paddle-shaped, ball-shaped, etc. shapes, and an appropriate combination can be selected depending on the raw material.
In particular, the degree of gelatinization is increased by incorporating a reverse screw in the part of the barrel that is intended for gelatinization.

In producing secondary raw materials for shochu, we first produce H for shochu.
A fixed amount of R is continuously charged per hour into a hopper 3 using a two-wheeled extruder, and a feeding device 4 supplies the R to the first barrel B1 from an input port 5. Water is supplied to the first barrel B from the water supply port 6 separately after the powder raw material is introduced using a metering pump (not shown).

supplied within. The moisture supplied is adjusted to 15-35%, preferably 20-30%. If the moisture content is less than 15%, the load on the motor will be large and the product will easily swell, which is undesirable. If it is more than 35%, the product will have poor storage stability, which is undesirable.

The raw materials quantitatively supplied in this way raise the temperature of each barrel to the first hull B120~100''C1.
2nd barrel Bz90~200°C1 3rd barrel B590
~200''C, 4th barrel B470~12o'c
, the fifth barrel B s is adjusted to 40 to 80' C, and the pregelatinized raw material is extruded from a diamond in an unexpanded state and the product is cut to obtain a secondary raw material for shochu in a spherical or granular state. If the product is to be stored for a long period of time, it is particularly preferable to dry the product to reduce its moisture content.

Experimental Example 1 Rice bran for brewing (white sugar, water content 12%, degree of gelatinization 38%) was continuously supplied to the above-mentioned two-wheeled extruder at a supply rate of 50 kir/hr, and water was supplied at a rate of 11/hr using a metering pump. Added at speed. In this case, the two-wheeled extruder had a screw configuration in which a kneading disk was located at the third barrel B3, and the other screws were ball-type forward screws. The temperature of each barrel is 1st barrel B+40'C±5'', 2nd barrel Bz1
00°C±5°, 3rd barrel B5125@C±5″,
4th barrel 100'C±56, 5th barrel B, 606C
Set to ±5', screw rotation 100r, p, m,
By feeding with
Under conditions of ~30 kg/ctA, rice bran for brewing was gelatinized, extruded in an unexpanded state through two dies with a diameter of 4 mm and one hole, and immediately molded with a rotary cutter. The obtained molded product has a nearly spherical shape with a diameter of 4.5 to 3.8 fl, and the degree of gelatinization has been tested and certified by the Japan Grain Inspection Association Central Research Institute (No. CL).
6045B) by the Justase method was 79%.

Experimental Example 2 Cornstarch (moisture content 13%, degree of gelatinization 6%) was continuously supplied to the same two-wheeled extruder at a feed rate of 62 + r/hr, and water was added using a metering pump at a feed rate of 121/hr. When extrusion molding was carried out under the same conditions as in Experimental Example 1, the obtained molded product had a diameter of 2.4 to 2.9 m x 5
．． onO was spherical in shape, and the degree of gelatinization was 91% in the same test.

Experimental Example 3 A raw material prepared by mixing buckwheat flour (moisture content 13%, degree of gelatinization 26%) and cornstarch (same as Experimental Example 2) at a ratio of 93 Nia was continuously fed to a twin-screw extruder at a feeding rate of 55 kg/hr. Water was added with a metering pump at a feed rate of 101/hr. In this case, the two-wheeled extruder had a screeny configuration in which reverse screws were located in the second barrel Bl and third barrel B, and ball-type forward screws were used for the other screws. The temperature of the barrel is 1st barrel B+50°C±5°, 2nd barrel B+50°C±5°
Bare) Lt B z120'C±5a, 3rd barrel B, 120'C±5', 4th barrel B4806C±
By setting the fifth barrel B560'C±56 and sending the screw at 7Qr, p, m, the residence time is 90 to 120 seconds, and the room pressure just before the die is 20.
It was extruded from two dies with a diameter of 4 mm and 1 hole under the condition of ~50 kg/-1, and molded with a rotary cutter. The obtained molded product had a spherical shape with a diameter of 4.21 to 4.5 mm, and the degree of gelatinization was 80% in the same test.

effect The effects of the present invention are as follows.

(1) Individual raw materials for shochu and mixtures can be manufactured hygienically and continuously in a sealed state.

(2) What required at least 3 hours or more with the conventional drum type can be manufactured in an extremely short time, in just a few minutes, and with less labor.

(3) Since it can be manufactured in a short time and with less labor, manufacturing costs can be reduced.

(4) Since it is formed in an unpuffed state, it does not rise to the surface during secondary preparation, so the efficiency of saccharification and alcoholization by enzymes is high, and there is little contamination by bacteria.

(5) Since it is not expanded, the volume is small, and the transportation cost is reduced and easy.

(6) Since there is no need for pre-treatment cleaning and soaking processes, there is no need to worry about pollution caused by wastewater, and there is no need to pay for pollution countermeasures.

(7) The minimum required amount of water is extruded in a sterilized state in a short period of time, so products that could not be stored for even a day can now be stored for 4 to 5 days, and can be dried in post-processing. It can be stored for a long period of 12 months.

(8) Conventionally, rice was placed in a drum and heated with steam, so the pressure did not rise and the degree of gelatinization was around 60-70% for rice.
In the present invention, since heating can be performed in a sealed state and the pressure is increased along with the temperature, the degree of gelatinization is as high as 78% or more, resulting in a high alcohol collection rate and greatly improved efficiency.

(9) By selecting the feeding speed and die diameter, the physical properties of the secondary raw material can be controlled. Therefore, the fermentation rate can be controlled by changing the melting conditions, and the alcohol production rate can be moderated to produce high quality secondary raw materials. You can make the next raw material.

αO) Conventionally, the raw materials had different physical properties and could not be steamed together, but in the present invention, since steaming is not required, various raw materials can be mixed freely, making it possible to create shochu with different flavors.

[Brief explanation of drawings]

The drawing is an external view of a biaxial extruder used in the present invention. 3...Hopper 4...Feeding device B,,B,,B3. B,,B,...Barrel 7...
Thailand

Claims (1)

[Claims] (1) Continuously feed the raw materials for shochu into a twin-screw extruder, add an appropriate amount of water or hot water, heat, pressurize,
A method for producing a secondary raw material for shochu, which is characterized in that the raw material is pregelatinized by kneading, cooled, continuously extruded from a die in an unexpanded state, and then cut and formed into a spherical or granular shape.