JPS6261578A - Production of corn starch containing raw material for brewing - Google Patents

Abstract

PURPOSE:To obtain a raw material for brewing having excellent digestibility, by mixing corn starch with corn grits and/or rice flour and water and granulating the resultant mixture. CONSTITUTION:100pts.wt. corn starch is mixed with 50-120pts.wt. corn grits and/or 90-160pts.wt. rice flour and 25-45pts.wt., based on 100pts.wt. total of the above-mentioned components, water and the resultant mixture is granulated. The above-mentioned respective raw materials are preferably pregelatinized for use or pregelatinized in the production process. For example, the granulation of the above-mentioned raw materials is carried out as follows; the raw materials are formed into powder having preferably 40-100 mesh particle size and mixed to form a uniform mixture. Water is them added thereto and the mixture is continuously charged into an extruder and treated at a high temperature under a high pressure in a short time to pregelatinize starchy materials of the raw materials. The resultant material is then extruded into the form of noodles, cut to a given specification, granulated and dried in hot air to afford the aimed raw material for brewing.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a granulation technique for brewing raw materials containing corn starch.

[Prior art and its problems]

Corn has been used as an auxiliary ingredient in the form of cornstarch or corn grits in the production of beer, but it has never been used as an ingredient in sake. However, due to the relaxation of approval standards, it was allowed to be used as a raw material for sake starting in 1985, opening up new possibilities for its use.

Among corn products, cornstarch is currently expected to be used as a raw material for sake.

This is made by refining corn particles, removing the germ, outer husk, and protein parts, and collecting only the starch part.The reasons why this is expected to be used as a raw material for sake brewing in the future are: 1. Since ingredients harmful to brewing are eliminated, it is possible to brew a refreshing sake that suits modern tastes.

2. It lacks the unique flavor of corn and is easily compatible with conventional sake types.

3. It has a higher starch value than white rice and is cheaper.

Examples include. However, corn starch is surprisingly difficult to pregelatinize and is poorly soluble, so even when sake brewers purchase raw corn starch and perform watering, steaming, saccharification, etc., it is difficult to dissolve, resulting in poor alcohol production. Therefore, by pre-gelatinizing grains and granulating them into rice grains before delivering them to sake brewers, grain handling companies can easily handle and melt the grains, which greatly improves raw material utilization efficiency. It is thought that this will be a product aimed at small-scale sake brewers.

However, if only cornstarch is mixed with water, granulation is difficult.

Therefore, as a result of intensive research into granulation technology, the present inventor discovered that granulation could be easily achieved by mixing corn starch with corn grits and/or rice flour, and was able to complete the present invention. .

[Structure of the invention]

The method for producing a brewing raw material of the present invention is characterized by mixing cornstarch, corn grits and/or rice flour with water, and then granulating the mixture.

Any type of corn may be used as the raw material for the cornstarch and corn grits used in the present invention, but waxy corn is the best in terms of solubility.

Corn starch, corn flour, and rice flour are used after being pregelatinized, but it is preferable to pregelatinate them during the manufacturing process. It is necessary to pay close attention to quality.

The amount of corn grits and rice flour used is 1 part cornstarch.
00 parts by weight, in the case of corn flour alone, preferably 50 to 1203 parts by weight, more preferably 80 parts by weight.
~100. In the case of rice flour alone, it is preferably 90-160 parts by weight, more preferably 90-150 parts by weight.
Parts by weight, if corn grits and rice flour are used together,
The total amount is preferably 80 to 130 parts by weight, and 95 to 130 parts by weight.
More preferably, it is 120 parts by weight.

The amount of water used is preferably 25 to 45 parts by weight per 100 parts by weight of the total amount of cornstarch, corn grits, and rice flour.
Parts by weight, more preferably 25 to 35 parts by weight.

In addition to the above-mentioned raw materials, the production method of the present invention includes corn,
Koji and germ of grains such as rice and enzyme agents may be added.

In addition, as the rice flour, either polished rice or brown rice can be used (usually, these are ground into powder and crushed in a roll mill etc.).

The temperature of the water used is not particularly limited, but is usually between 50 and 6
It is 0°C. The above-mentioned raw materials can be granulated, for example, as follows.

That is, the raw materials are preferably made into a powder of 40 to 100 meshes, and water is added to the mixture to make it homogeneous.
Continuously feed into a shaft-type or two-shaft extruder,
By processing for a short time under high temperature and high pressure, the starch of the raw material is alphanized. This is extruded into the air into noodle shapes, further cut into a certain size, granulated, and then a set of net conveyors,
By drying with hot air using a rack type, drum type, fluidized bed type, etc., it is possible to obtain brewing raw materials with extremely good digestibility.

The extruder processing conditions are a pressure of 30 to 80 kg;
It is preferable to carry out the treatment at a temperature of 150 to 200°C, and the treatment time is preferably 10 to 20 seconds. Cutting is preferably carried out with a rotary blade when the temperature of the extruded mixture has fallen from 90 to 50°C, and most preferably at 75 to 80°C.

〔Effect of the invention〕

According to the present invention, it is possible to provide a granulated brewing raw material containing cornstarch.

[Embodiments of the invention]

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but these Examples are not intended to limit the scope of the present invention in any way.

In the following examples, rice flour manufactured using a roll mill for the purpose of pulverization at low temperatures was used.

Example I Compounded cornstarch (200 mesh) 45Kg Rice flour (80 mesh) 55Kg (Used after milling to a 75% yield using a sake brewing rice mill; the same applies hereinafter) Desalinated water (60°C) 30Kg The above raw materials After thoroughly mixing and stirring with a mixer until homogeneous, the material is continuously fed from a raw material supply hopper to a single-screw extruder, with a total residence time of 40 seconds, a maximum (outlet) pressure of 55 kg, and a maximum (outlet) temperature of 160°C. After treatment for 10 seconds, it was injected into the atmosphere through a circular nozzle with a diameter of 3 mm. All of the above heat generation is caused by internal frictional heat due to high-pressure kneading, which causes the starch in the raw material to become pregelatinized, as well as to cause favorable changes such as sterilization of the raw material, evaporation of fat, and thermal denaturation of proteins. Achieved secondarily.

The injected material was cooled with air, and when the temperature dropped to 80° C., it was cut into pieces of about 5 mm at a knife rotation speed of 650 rpm and granulated. Since this intermediate product contained 25% moisture and caked into a ball-like shape, it was further dried using a hot air bottle dryer with a conveyor set until the moisture content was 13.5%.

This product has a alpha rate of 96.6% and a diameter of 3Ilffi.
, a milky white, rice-grain-like cylindrical shape with a length of 511 Il, and the above 10
94kg was obtained from 0g of raw material.

Example 2 Compounded corn starch (200 mesh) 60Kg corn grits (60 mesh) 40Kg demineralized water (6
(0°C) 30Kg The same procedure as in Example 1 was carried out. The processing conditions in the extruder are as follows:
Total residence time 50 seconds, maximum pressure 65Kg, maximum temperature 175
℃ for 20 seconds.

With a pregelatinization rate of 93.8% and a moisture content of 12.1%, the above 10
92 kg of product was obtained from 0 kg of raw material.

Example 3 Compounded cornstarch 40Kg rice flour
60Kg Kokugen L
150g (liquid enzyme agent; amylase manufactured by Daiwa Kasei Co., Ltd.) Demineralized water (60°C)
35Kg When adding an enzyme agent or grain koji powder to the product of the present invention, cool the injected material after the gelatinization process to a temperature at which the enzymatic power is not deactivated, then add the koji and enzyme agent and homogenize. After mixing, extrude again and cut. When cutting, it is preferable to mix the enzyme agent and koji in a heat-insulated container, as it will become too hard if the temperature drops too much.For this reason, it is preferable that the enzyme agent and koji are mixed in a heat-insulated container, and that the enzyme agent used is heat-resistant. .

The materials treated in the same manner as in Example 1 were transferred to a separate container and cooled.
Kokogen L was added at 75° C. and stirred uniformly while keeping the temperature. This was sent to another extruder, extruded through a circular nozzle with a diameter of 3 mm, and immediately cut with a rotary blade at 600 rpm. The cutting temperature was 52°C. This was further dried to a moisture content of 12.3% using a hot air dryer with a net conveyor to form a product.

Claims (6)

[Claims] (1) A method for producing a brewing raw material, which comprises mixing cornstarch, corn grits and/or rice flour with water, and then granulating the mixture. (2) The manufacturing method according to claim 1, wherein gelatinization is performed during the manufacturing process. (3) The manufacturing method according to claim 1, which uses pregelatinized corn starch, corn grits, and/or rice flour. (4) The manufacturing method according to claim 1, which further includes grain koji. (5) The manufacturing method according to claim 1, which further includes an enzyme agent. (6) The manufacturing method according to claim 1, further comprising the addition of cereal germ.