JPWO2014122784A1 - How to make firewood - Google Patents

Abstract

After the raw material is roasted at 100 ° C. to 200 ° C. for 20 minutes or longer to obtain a sterilized medium, the medium is cooled to 40 ° C. or lower, seeds are added, and the mixture is stirred and mixed. After adding 15 to 50% by weight of sterilized water to 100% by weight of the seed meal mixed medium, the seed meal mixed medium is stored for 2 to 5 days in a constant temperature and humidity space at a temperature of 25 ° C to 43 ° C and a humidity of 85 to 100%. However, by multiplying the cocoons, the cocoons can be produced easily and in a short time, and the occurrence of mold poison can be prevented.

Description

  The present invention relates to a method for producing koji, more specifically, the koji production work is simpler than the conventional method having a steaming process for raw materials. For example, koji is produced by suppressing the occurrence of mold poisons even in tropical or subtropical climate areas. The present invention relates to a method for manufacturing a bag.

Salmon mold is a group of imperfect bacteria generally present in nature classified as the Aspergillus family, and some of them are used to produce miso, soy sauce, sake, etc. as “salmon”. Spiders release starch degrading enzymes, proteolytic enzymes, etc. from the tip of mycelia for growth. When this seeds are mixed with a medium such as steamed rice or steamed barley to grow the rice bran, starch and protein in the medium are decomposed to produce glucose and amino acids. Salmon uses its glucose and amino acids as nutrient sources (Patent Document 1).
In addition, among the metabolites produced by mold, chemical substances that have harmful effects on humans and animals are collectively referred to as mold toxin (mycotoxin), and more than 300 types have been confirmed to date. In Japan, research on mold poisons became popular because of the so-called “yellow rice incident” that occurred after the Second World War. The “yellowing rice incident” is a food poisoning incident in which a fungal toxin-producing fungus that causes severe liver damage was discovered from rice imported from Southeast Asia, Egypt, Spain, and other countries. With this incident, “mold poison” has emerged as a new problem for foods and molds, which have been mainly captured only from the aspects of fermentation and decay.

  As a kind of mold poison, for example, Aspergillus flavus that produces aflatoxin having high carcinogenicity is known. Aspergillus flavus is unlikely to contaminate crops in Japan, which has a warm and humid climate. However, in tropical and subtropical climates in Southeast Asia (Philippines, Thailand, etc.) where the temperature and humidity are high, mold poisonous aflatoxins were frequently found in some of the molds produced locally.

JP 2004-215527 A

Thus, in the manufacturing method of the koji disclosed in Patent Document 1, steamed rice, steamed rice or the like obtained by steaming (cooking) the raw material was used as the medium. For this reason, in the seed soup mixing process, a work of uniformly mixing a predetermined amount of seed soup with a medium whose viscosity has been increased by steaming is performed, but this seed soup mixing work requires skill and labor. It was necessary.
Most mold toxins are resistant to environmental changes and heat, and even before heat treatment that steams rice or wheat, the medium contains spores that maintain germination ability. In many cases, mold poison remains, and it was difficult to completely remove mold poison. Therefore, in countries with tropical and subtropical climates, due to food safety problems, when manufacturing fermented foods such as miso and soy sauce using koji, extremely careful prevention and control of mold poisoning was necessary. .

  Therefore, as a result of earnest research, the inventor decided to adopt a roasting method in which the raw material was roasted at 100 ° C. to 200 ° C. for 20 minutes or more instead of the conventional method of steaming the raw material. Thereafter, the obtained medium is cooled to 40 ° C. or lower, and the seed meal is stirred into the medium, and sterilized water is added to the seed meal-containing medium thus obtained with respect to 100% by weight of the seed meal-containing medium. Add 15-50% by weight, then add sterilized water to the seed meal mixed medium and store it in a constant temperature and humidity space at a temperature of 25 ° C. to 43 ° C. and a humidity of 85 to 100% for 2 to 5 days. It was found that all the above-mentioned problems could be solved if it was allowed to grow, and the present invention was completed.

An object of the present invention is to provide a method for producing cocoons that can produce cocoons more easily and in a shorter time than conventional methods.
Another object of the present invention is to provide a method for producing a cocoon that can reduce the amount of mold poison contained in the produced cocoon regardless of the surrounding environment.

  The invention according to claim 1 is that the raw material is roasted at 100 ° C. to 200 ° C. for 20 minutes or longer to sterilize the medium, the roasted medium is cooled to 40 ° C. or lower, and the cooled medium is seeded. Is added to the seed meal mixed with stirring, and sterilized water is added in an amount of 15 to 50% by weight with respect to 100% by weight of the obtained seed meal mixed medium. This is a method for producing a koji, in which a koji is grown by storing the mixed medium in a constant temperature and humidity space at a temperature of 25 ° C. to 43 ° C. and a humidity of 85 to 100% for 2 to 5 days.

According to the first aspect of the present invention, mold poison spores are decomposed by empty roasting by roasting the raw material of the medium at 100 ° C. to 200 ° C. for 20 minutes or more. The roasted medium is cooled to 40 ° C. or lower, and then a predetermined amount of seed meal is added to the medium, and these are uniformly stirred and mixed to obtain a seed meal-mixed medium. To the obtained seed meal mixed medium, sterilized water of 15 to 50% by weight with respect to 100% by weight of the seed meal mixed medium is added, and then the straw-containing roasting medium to which sterile water is added is heated at a temperature of 25 ° C. Store in a constant temperature and humidity space of ˜43 ° C. and humidity of 85 to 100% for 2 to 5 days. During this storage, the seed pods grow in the sterilized medium by roasting, and finally the cocoons are produced.
Thus, since the roasting method was adopted instead of the conventional steaming method as the heat treatment method of the raw material, the medium can be stirred and mixed with the seed meal in a dry state. Thereby, skill is not required for seed meal mixing work, and seed meal can be uniformly mixed with a culture medium in a short time.
On the other hand, in the conventional method, since the heat treatment method of “steaming” in which the mold spores maintain the germination ability was adopted for the raw material, the mold spores were not sufficiently killed. In contrast, in the present invention, roasting (especially, at 120 ° C. to 200 ° C. for 20 minutes or more) is adopted as the raw material heat treatment method, so that harmful mold spores in the raw material can be decomposed. As a result, the amount of fungal toxin generated during anther culture can be reduced.

The “raw material” as used herein refers to a raw material substance (food) of a medium for culturing (growing) koji. For example, rice, wheat, soybeans, palm meal and the like can be employed. In addition, all grains including starch can be used.
Examples of the “mold poison” herein include aflatoxin (particularly aflatoxin B1 is extremely toxic) using Aspergillus flavus as a causative substance. In addition, trichothecene fungus venom as Fusarium fungus venom, zearalenone, butenolide, moniliformin, ochratoxin, citrinin, batulin, sterigmatocystin and the like may be used.

If the roasting temperature of the raw material is less than 100 ° C., mold spores are not completely killed. Moreover, if it exceeds 200 degreeC, the nutrient in a raw material will be destroyed. A preferable roasting temperature of the raw material is 160 ° C to 190 ° C. Within this range, mold spores are almost completely killed, and the nutrients of the raw material are less destroyed.
If the roasting time of the raw material is less than 20 minutes, mold spores are not completely killed. The preferred roasting time for the raw material is 30-60 minutes. Within this range, mold spores are killed and the nutrients of the raw material are less destroyed.

As the roasting device, for example, a device having a roasting pot (rotary drum) into which raw materials are charged can be adopted. The heating method is a direct flame type that directly applies a flame of a gas burner to a mesh-like rotary drum, a half hot air type that blows hot air into the rotary drum, and a raw material that blows hot air into the rotary drum. The hot air type that roasts can be used. In addition, what heats the raw material on metal bats (tray) may be used.
If the temperature at which the roasted medium has been cooled (cooling temperature) exceeds 40 ° C., the growth of koji is inhibited.
Examples of the types of seed koji added to the chilled medium include, for example, Japanese koji mold (used for manufacturing sake, amazake, miso), soy sauce koji (used for manufacturing miso and soy sauce), Awamori koji mold (Awamori, Used for the production of shochu), A. For example, grouse (used to mold bonito).
The amount of the seed meal added to the chilled medium is arbitrary.
As a stirring and mixing method of the culture medium and the seed meal, for example, mixing by hand (shaking the container (bat) containing the culture medium and the seed meal by hand), vibration stirring by a vibrator, stirring blades, or the like is used. Stirring and mixing by various stirring devices can be employed. Since the culture medium is dry, stirring and mixing with the seed meal becomes easy, and by mixing the culture medium and the seed meal with stirring, the seed meal mixed medium is obtained.

The sterilized water is water in which various bacteria in tap water are sterilized by heat-treating tap water using, for example, an autoclave.
If the amount of sterilized water added to the seed meal mixed medium is less than 15 weight% with respect to 100 weight% of the seed meal mixed medium, the seed meal will not germinate. On the other hand, if it exceeds 50% by weight, the growth of mycelium is inhibited. The preferable addition amount of sterilized water to the seed meal mixed medium is 30 to 50% by weight. If it is this range, good quality soot will be obtained in 3 days.

If the temperature of the constant temperature and constant humidity space is less than 25 ° C., seed buds do not germinate. Moreover, if it exceeds 43 degreeC, the growth of a mycelium will be inhibited. A preferable temperature of the constant temperature and humidity space is 35 ° C to 38 ° C. Within this range, highly active straw is produced.
When the humidity in the constant temperature and humidity space is less than 85%, the growth of mycelium is inhibited.
If the storage period (culture period) in the constant temperature and humidity space of the seed meal mixed medium to which sterilized water is added is less than 2 days, the growth of the mycelium is insufficient. Moreover, if it exceeds 5 days, excess spores will adhere. The preferable storage period in the constant temperature and humidity space of the seed meal mixed medium to which sterilized water is added is 3 days. If it is this range, an active and good-looking bag will be obtained.
As the constant temperature and humidity device, a device that also serves as a roasting device can be employed. Of course, a separate device from the roasting device may be used.

The addition amount of the seed meal with respect to a culture medium is 0.1 weight% or more with respect to 100 weight% of culture media. If it is less than 0.1% by weight, the growth of cocoon is delayed.
The production site (manufacturing factory) of the kite is arbitrary. For example, it may be provided in countries with a tropical climate (for example, countries in Southeast Asia such as the Philippines, Thailand, and Malaysia) or in a country with a subtropical climate. Both tropical and subtropical climates are hot and humid environments.

Invention of Claim 2 is a manufacturing method of the koji of Claim 1 which made the roasting temperature of a raw material 160 degreeC-200 degreeC.
According to the invention described in claim 2, by setting the roasting temperature of the raw material to 160 ° C. to 200 ° C., there is little destruction of the nutrients of the raw material and mold spores can be almost completely killed. In addition, the amount of mold toxin generated during culturing can be reduced. In addition, mold poison itself is reduced after roasting. Thereby, even if the climatic environment is cocoon production in a tropical climate or subtropical climate suitable for the generation of mold, cocoons that hardly contain mold poison can be produced.

  According to the first aspect of the present invention, the mold poison contained in the raw material is sterilized by roasting the raw material of the medium at 100 ° C. to 200 ° C. for 20 minutes or more, and then the medium is cooled to 40 ° C. or lower. Next, a predetermined amount of seed meal is added to the medium, and these are uniformly stirred and mixed to obtain a seed meal-mixed medium. Thereafter, to the obtained seed meal mixed medium, 15-50% by weight of sterilized water is added to 100% by weight of the seed meal mixed medium, and then the straw-containing roasting medium to which sterile water is added has a temperature of By storing in an aseptic, constant temperature and humidity space for 2 to 5 days at 25 ° C to 43 ° C, humidity of 85 to 100%, the seed pods grow in the seed potato mixed medium, and finally the cocoons are produced. Is done.

Thus, since the roasting method was employ | adopted as the heat processing method of a raw material, a culture medium can be mixed with a seed meal in a dry state. Therefore, skill is not required for the seed meal mixing operation, and the seed meal can be uniformly mixed in the medium in a short time.
In addition, since roasting (especially 20 minutes or more at 120 ° C. to 200 ° C.) is adopted as a heat treatment method of the raw material instead of the conventional steaming method, harmful mold spores in the raw material can be decomposed. As a result, the amount of mold toxin generated during the cultivation of the anther can be reduced.

  According to the invention of claim 2, the roasting temperature of the raw material is set to 160 ° C. to 200 ° C., so that the nutrients of the raw material are hardly destroyed, the mold spores can be almost completely killed, and the roasting is performed. The mold poison itself can be reduced later. Thereby, even if the climatic environment is cocoon production in a tropical climate or subtropical climate suitable for the generation of mold, cocoons that hardly contain mold poison can be produced.

It is a flow sheet of the manufacturing method of the bag concerning Example 1 of this invention. It is a perspective view of the koji manufacturing apparatus utilized from the roasting of the koji manufacturing method which concerns on Example 1 of this invention to a koji multiplication process. It is a longitudinal cross-sectional view of the koji manufacturing apparatus utilized from the roasting of the koji manufacturing method which concerns on Example 1 of this invention to a koji multiplication process. It is a block diagram of the control system of the electric equipment of the koji manufacturing apparatus utilized from the roasting of the koji manufacturing method which concerns on Example 1 of this invention to a koji multiplication process. It is a perspective view which shows the seed soup mixing operation state of the manufacturing method of the soot concerning Example 1 of this invention.

  Examples of the present invention will be specifically described below. Here, the method for producing rice bran in the Philippines with a subtropical climate is taken as an example.

  Hereinafter, according to the flow sheet of FIG. 1, a method for manufacturing a bag according to Example 1 of the present invention will be described. In the method for producing koji in Example 1, a predetermined pretreatment is performed on the raw rice (raw material pretreatment step), and then the raw material is roasted to obtain a sterilized medium (roasting step). , Immediately after roasting, the medium is allowed to cool to 40 ° C. (cooling process), and the seed medium containing seed koji is added to the cooled medium and mixed with stirring (seed seed mixing process). Next, sterilized water is sprinkled on the seed meal mixed medium (sprinkling process), and then the seed seed mixed medium treated with water is placed in a treatment chamber (constant temperature and humidity space) described later and stored for a predetermined period. (Koji breeding process), which is used to produce koji.

Hereinafter, these steps will be specifically described.
In the pretreatment process, foreign substances in the raw material are removed.
In the roasting process, as shown in FIG. 2 and FIG. 3, as a device for roasting the raw material a after the pretreatment, a cocoon manufacturing apparatus (hereinafter referred to as cocoon manufacturing apparatus) in which ten bats 11 are stored in a multistage manner. 10 is used. The bag manufacturing apparatus 10 has a rectangular box-shaped casing 12. The casing 12 is divided into a lower device storage space b and an upper processing chamber c by a partition plate 13 horizontally disposed at the lower portion.

  Among these, in the equipment storage space b, the raw material a is roasted in the roasting process, and the electrothermal heater 14 that keeps the processing chamber c in a constant temperature state in the koji breeding process, and humidification that adjusts the humidity of the processing chamber c. Through a vessel 15, a fan 16 that circulates and blows air heated by the heater 14 and humidified by the humidifier 15 to the processing chamber c, a timer 17 for knowing the processing time of the raw material a and the culture medium, and the casing 12. The vibrator 18 that vibrates the bats 11 at once and the controller 19 that includes a CPU that controls these devices are provided. Therefore, a timer 17, a temperature sensor 20 and a humidity sensor 21 to be described later are electrically connected to the input portion of the controller 19, and the heater 14, the humidifier 15, the fan 16, and the vibrator 18 are connected to the output portion of the controller 19. Are electrically connected (FIG. 4).

  On the other hand, in the processing chamber c, a total of ten bats 11 arranged in a layered manner (two in each layer) at a predetermined pitch are accommodated so as to be freely inserted and removed from an inlet / outlet d formed on the front surface of the processing chamber c. Each bat 11 is made of an aluminum alloy or stainless steel. A raw material a is stored in each bat 11 with a constant thickness, and a double door type sealing door 22 is provided at the entrance / exit d of the processing chamber c. By this sealed door 22, the processing chamber c and the outside when the door is closed are separated in a state where mold bacteria and the like cannot enter and exit. The processing chamber c is provided with a temperature sensor 20 for detecting the indoor temperature and a humidity sensor 21 for detecting the indoor humidity.

  At the time of roasting, five layers of bats 11 charged with the pretreated raw material a are arranged at a predetermined pitch in the processing chamber c through the entrance / exit d. Thereafter, the entrance / exit d of the processing chamber c is sealed by the sealed door 22, and then the heater 14 and the fan 16 are operated to roast the raw material a at 160 to 190 ° C. for 30 minutes. As a result, a medium (roasted medium) having a moisture content of about 3% and mold spores killed by about 95% as compared to that before roasting is obtained. At this time, the vibrator 18 is operated to vibrate each bat 11 through the casing 12, whereby the raw material a of each bat 11 can be stirred and hot air can be blown over the entire surface of all the raw materials a.

In the cooling process, the heater 14 and the fan 16 of the roasting apparatus are stopped, and then the cooling is performed in the processing chamber c until the temperature of the medium reaches 40 ° C. The processing chamber c also serves as a so-called cocoon chamber in which various germs in the room are killed in order to propagate mold.
In the seed seed mixing step, seed seed A is mixed in the processing chamber c so that seed seed A is sprayed on the surface of the cooled medium by 0.1% by weight with respect to 100% by weight of the medium. By holding and shaking the vat, these are stirred and mixed for only 2 minutes to obtain a seed meal mixed medium (FIG. 5). By setting the amount of seed pod A to be applied in such a ratio, a homogeneous pod can be obtained.

In the watering step, 35% by weight of tap water is heat-treated by an autoclave with respect to 100% by weight of the raw material, and the obtained sterilized water is poured into the end of the vat 11 and mixed with stirring for 2 minutes.
In the cocoon breeding step, the seed cocoon-mixed medium sprinkled with sterilized water is stored for 3 days in the treatment chamber c of the cocoon production apparatus at a temperature of 35 ° C. and a humidity of 85 to 100%. At this time, the controller 19 controls the room temperature adjuster 25 based on the room temperature signal from the temperature sensor 20, and the controller 19 controls the humidity adjuster 26 based on the room humidity signal from the humidity sensor 21. Is maintained at a temperature of 35 ° C. and a humidity of 85 to 100%. Thereby, the koji mold grows in the seed koji mixed medium, and koji is produced.

As described above, the raw material a of the pretreated medium is roasted, and then the medium is cooled, then seed potato A is added to the medium to form a seed potato mixed medium, and then the resulting seed potato mixed medium is sterilized. It was configured to produce cocoons by storing the cocoon-containing roasting medium to which water was added and then sterilized water in a sterile constant temperature and humidity space for several days. Thereby, the culture medium can be stirred and mixed with the seed meal A in a dry state, and the seed meal A can be uniformly mixed with the culture medium in a short time without requiring skill in this operation.
Even if the climatic environment of the cocoon production site is a hot and humid tropical climate suitable for mold growth or a subtropical climate similar to that, compared to the conventional heat treatment method of steaming the raw material a, The occurrence of mold poison can be prevented. This is to take away the germination ability of mold poison spores by the so-called dry heat sterilization method (roasting).

Next, with reference to Table 1, the test results of measuring the amount of mold poison of raw materials and straw during manufacturing of the straw according to the conventional method and the method of the present invention of Example 1 are reported. That is, the mold poison before and after the raw material steaming process (conventional method) corresponding to the heat treatment process for sterilization, the mold poison amount before and after roasting of the raw material according to the method of the present invention, and the mold poison in the mold obtained by the conventional method And the amount of mold poison in the cocoon obtained by the method of the present invention.
In addition, the raw material common to the conventional method and the method of the present invention is a mixture of palm koji containing 5 ppb of aflatoxin-producing mold and Japanese rice at a ratio of 1: 1. Is aflatoxin B1, and its detection method is HPLC (High performance liquid chromatography). Table 1 shows the test results.

  The conventional method for producing a test piece (rice cake) is to immerse 150 g of polished rice overnight, steam in a small steamer for 30 minutes, cool to 40 ° C., and then add 0.1% of seed meal to the raw material. Mix well, transfer a portion to a petri dish, and culture in a 35 ° C. incubator for 3 days. Table 1 shows the test results.

  As is apparent from Table 1, the mold poison was hardly reduced before and after the raw material steaming step corresponding to the heat sterilization treatment step in the conventional method, but considering the increase in moisture, the method of the present invention (Test Examples 4 to 6). ) Before and after the roasting process, the mold poison decreased slightly despite the decrease in moisture. In addition, the amount of mold poison in the produced koji was 75 ppb according to the conventional method, whereas that according to Test Examples 4 to 6 having a roasting temperature of 160 ° C. to 200 ° C. was 2 to 5 ppb. . This is due to the almost complete death of mold spores by roasting. From this test result, it was found that the presence or absence of a roasting process in which the culture medium was sterilized by dry heat had a great effect on the reduction of mold poison.

  INDUSTRIAL APPLICABILITY The present invention is useful as a technique for producing a koji that can stir and mix a seed medium with a seed koji in a dry state, and can prevent the occurrence of mold poisons even in a tropical or subtropical climate, and can grow koji.

10 bag manufacturing equipment,
a raw material,
A. Seed.

Claims (2)

A sterilized medium by roasting the raw material at 100 ° C. to 200 ° C. for 20 minutes or more,
Cool the roasted medium to 40 ° C. or lower,
By adding seed meal to the chilled medium and mixing with stirring, a seed meal-mixed medium is obtained,
15 to 50% by weight of sterilized water is added to 100% by weight of the obtained seed meal mixed medium,
A method for producing a koji, in which the seed koji mixed medium to which the sterilized water has been added is stored in a constant temperature and humidity space at a temperature of 25 ° C. to 43 ° C. and a humidity of 85 to 100% for 2 to 5 days.   The method for producing koji according to claim 1, wherein the raw material has a roasting temperature of 160 ° C. to 200 ° C.

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