KR900001424B1 - Dipping method of indian corn by fermentation lactobacillus - Google Patents

Abstract

A by-product from corn is prepared using lactic ferments. Thus, 2kg of corn is treated with 1 litre of lactic ferments cultured in wheat flur at 47oC for 35-45 hrs. In this process, the water content of the corn is changed from 13.5% into 42%. The first lactic ferments solution is blended with a mixture containing corn starch and wheat flour and formented for 48 hrs to give the second lactic ferments solution. Corn is soaked into the second lactic ferments solution to give a by-product from the corn.

Description

Soaking of Corn by Fermented Lactic Acid Bacteria

1 is a process diagram of the present invention.

* Explanation of symbols for main parts of the drawings

1: raw material immersion tank 2: raw material immersion tank

3: immersion liquid pump 4-1 ~ 4-3: immersion liquid fermentation tank

5-1 ~ 5-4: Waste solution fermentation tank 6: Stock solution tank

7: wheat flour tank 8: melter

9: continuous heater 10: retention tank

11: continuous cooler 12: immersion liquid tank

13: process sap tank

The present invention is to prepare a by-product by immersing corn grains in lactic fermentation solution (pH 4.0 ~ 4.5 solution) without the use of sulfurous acid, unlike the conventional immersion method with 0.3% sulfurous acid in the production of corn by-products The 3% wheat flour (third class wheat flour) solution was heated at 100 ° C. for about 3 minutes, then cooled to 47 ° C., and then fermented with lactic acid fermentation broth using lactic acid bacteria in sake lees and wheat flour. Primary about 1/2 of raw material

Corn soaking started in the United States 60-70 years ago and used at least 52% -53 ° C of sulfurous acid 0.3% until at least 1940. After 48 hours due to the pH and high temperature of sulfurous acid, the eluted substance inside the granules by sulfurous acid elutes, and the fermented corn soaked liquid as 52 ℃ ~ 53 ℃ is fermented by post-fermentation. Used.

In 1948, it was patented by Kawabe of Nippon Food Chemical Co., Ltd. for a long time dipping method of 46 ° C to 47 ° C.

However, from this point to the present, the use of 0.3% sulfurous acid as a corn dipping method has not changed and has been used until now.

However, the lactic acid bacteria are in the domestic state (pH) below pH 3 ~ 3.5, the proliferation is impossible. Sulfurous acid is to prevent the deterioration of the raw material that the lactic fermentation is completed, and in the case of 52 ℃ ~ 53 ℃ all parties still believe it.

In the current method of sulfurous acid, if the circulation is continued while steaming the immersion liquid at about 47 ° C, the pH gradually increases, and when the pH is above 3.5, lactic acid begins to increase, and nutrients in the corn begin to evaporate. When the corn is about 42%, the immersion is completed.

At this time, if pH of lactic acid immersion liquid is 4 ~ 4.5 (47 ℃), other various germs do not breed and

Important drawbacks when using sulfurous acid for dipping include:

(1) A sulfurous acid production apparatus is necessary for producing sulfurous acid water, has an absorption rate of 80 to 90%, and loss, and is discharged as sulfurous acid gas in the exhaust gas.

(2) Sulfurous water is released as sulfurous acid gas even at low temperatures. There are odors of sulfurous acid in the dipping plant as well as in the grinding mill, in the process water and in all places.

(3) All devices must be made of stainless steel.

(4) In the case of foods where sulfur trioxide is detected, analysis value must be displayed regardless of some products.

(5) All the by-products can be spicy, bitter. In particular, corn steep liquor is very inadequate when fed and foodized.

The present invention complements this crystal and enables the production of corn by-products using only lactic acid.

Referring to the present invention by the process as follows.

1) Production process of primary fermented lactic acid active bacteria solution.

The solution of 3% by weight of wheat flour was heated to 100 ° C. for 30 minutes to form a paste, and then cooled to 47 ° C., whereby fermented lactic acid active liquid was stirred for 24 hours by stirring 0.05% by weight of liquor and 0.03% by weight of wheat flour based on 100% by weight of paste. Manufacture.

2) Fermented lactic acid active bacterial solution dipping process.

After mixing corn and the fermented lactic acid active bacteria solution at a ratio of 2 kg: 1 l, the water content of corn is increased from 13.5% to 42% after 47 to 45 hours at 47 ° C.

3) Second fermentation lactic acid active bacterial liquid production process.

In a known milling process, add 500 ml of cornstarch, a by-product of starch, diluted with 2% solids, and add 2.5 to 3 kg of additional wheat flour to make 800l so that the pH becomes 4 to 4.5. The mixture was heated to 130 ° C. for 1 hour and then cooled to 47 ° C. to 500 l of the liquid prepared by mixing 75 l of the primary fermentation lactic acid active bacteria solution. The pH was about 5-6. After stirring for 48 hours, the pH was 3 It becomes -3.5.

Therefore, in order to increase the fermentation efficiency, the secondary fermentation lactic acid active bacteria liquid is prepared by adjusting the pH to 5 by mixing the ground waste solution of pH 5 to 6 and the stirred fermentation solution of pH 3 to 3.5, which are by-products produced during millstarch production.

This is soaked with corn, so that it is possible to soak corn repeatedly.

As described above, the present invention prepares and uses a separate fermentation lactobacillus active bacteria liquid when immersing the first corn, but dilutes cornstarch produced by milling with primary lactobacillus liquid when the first corn is immersed. And wheat flour mixed, heated and gelatinized, and then cooled, mixed with lactic acid activated bacteria to prepare a secondary lactic acid bacteria solution, so that corn can be soaked, soaked with fermented lactic acid active bacteria without going through the dipping process with sulfurous acid (SO ₂ ). This makes the manufacturing process simple and reduces manufacturing costs.

In addition, if the immersion process time by the primary fermentation lactic acid active bacteria liquid is 35 to 45 hours soaking is completed, soaking time of about 48 hours by sulfurous acid can be shortened. This is due to sulfurous acid

Lactic acid solution breaks down sugars into lactic acid by invading corn in the mouth, and as lactic acid bacteria proliferate, the protein is converted into amino acids, thus producing many amino acids.

Provided that the peptide is soluble in small molecular weight protein. The best pH for lactic acid bacteria is about 7.

In the case of pH7, protein may also be dissolved, and it is amino acidized and used as nutrition of lactic acid bacteria.

In the case of the present invention, even though the product is a by-product, most of the devices are made of steel, and the initial cost varies greatly.

In particular, amino acids can be of good quality. In addition, the immersion time is shortened and the plant environment is good. Hereinafter, the embodiments will be described in detail with reference to the accompanying drawings.

The embodiment will be described by taking an actual operation in a small factory as an example. When 1000 kg of raw corn is removed by an elevator and 500 l of fermented lactic acid active bacteria liquid prepared in the fermented lactic acid active bacterial liquid tank 14 is immersed in the raw material immersion tank (1) and (2), 300 l of the fermented lactic acid active bacteria liquid is immersed. Corn steep liquor was obtained and 75 liters (1/4 of 300 liters of corn steep liquor) were added to the immersion liquid fermentation tanks (4-1) to (4-3) by the immersion pump (3). Put it into the waste liquid fermentation tanks (5-1) to (5-4).

The stock tank (6) has a capacity of 800 liters, and puts 500 liters of mill starch solution containing 2% solids, including protein, and adds 2.5 kg of third-class wheat flour supplied from the wheat flour tank through the wheat flour tank (7) and the dissolver (8). Stir. pH is 4 ~ 4.5 same as process water.

It heats at 100 degreeC for 6 second with the continuous heater 9, and it is made 130 degreeC by vapor discharge (completely gelatinized). The retention tank 10 is a tank for 1 hour at 2 kg / cm 2 pressure and puts 600 ~ 1000l.

The reason for this is to facilitate lactic acid fermentation by completely liquefying the gelatinized starch liquid by staying for 1 hour.

After 1 hour, it is cooled to 47 ° C by the continuous cooler (11).

To the immersion liquid fermentation tanks (4-1) to (4-3), the pH of the fermentation broth 75l lactic acid bacteria bacteria 500l is added, the pH is about 5-6. When this is stirred for 48 hours, lactic fermentation takes place.

At this time, pH is 3 ~ 3.5, and fermentation is naturally reduced and stops, and the amount is about 600l. In the case of any of the raw material immersion tanks (1) and (2), about 200 liters are sent to the immersion liquid tank 12, process water having a high pH is added to prepare a pH of 4 to 4.5, and the required amount is added to the immersion tank.

At this time, by adding a separate sodium hydroxide (NaOH) to adjust the pH can be adjusted to increase the pH to 5.

The fermentation solution of the immersion liquid fermentation tanks (4-1) to (4-3) is also sent to the process solution tank (13), and the process water is added to the pH 4-5 to be used for the grinding process. Increase in lactic acid bacteria).

Unexplained symbol M is the milling process, M 'is the grinding waste liquid (pH5-6) that comes out during the milling process.

Claims (1)

In the immersion method for producing corn by-products, without immersion by sulfurous acid, during the initial immersion, the 3% wheat flour solution is heated to 100 ° C. for 3 minutes and then cooled to 47 ° C. to lactic acid fermentation with lactic acid bacteria by sake and wheat flour. Soak corn, and from the next immersion, add 2.5 ~ 3kg of wheat flour per 500l of dilution of starch (solid starch) to 2% solids, and prepare the stock solution with pH 4 ~ 4.5 at 100 ℃ for 6 seconds. After stirring for 1 hour at 500 ° C., the solution was stirred at 47 ° C., and 75 l of the primary fermentation lactic acid active bacteria solution was mixed to obtain a pH of 3 to 3.5. ) Mixing the secondary fermented lactic acid active bacteria liquid by adjusting the pH to 5 by mixing) soaking the corn so as to soak the corn soaking the corn by fermented lactic acid active bacteria liquid, characterized in that.

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