WO2003025114A1

WO2003025114A1 - Solid malt culture container and method of manufacturing solid malt

Info

Publication number: WO2003025114A1
Application number: PCT/JP2002/009329
Authority: WO
Inventors: Toshio Furukawa; Kenji Shintsu; Yoshiki Hanya; Yoshihiko Matsuno; Hideyuki Someya
Original assignee: Kikkoman Corporation
Priority date: 2001-09-18
Filing date: 2002-09-12
Publication date: 2003-03-27
Also published as: JP2003088356A

Abstract

A solid malt culture container (10), comprising a container body (12) and a cover body (14), the container body and the cover body further comprising porosity and heat resistance, wherein the diameter of pores (16) is 1 to 200 μm, whereby vapor generated by heating during culture can be smoothly excluded due to a permeability.

Description

Technical Field Solid koji culture vessel and method for producing solid koji

The present invention relates to a solid koji culture vessel and a method for producing solid koji using the vessel. Background art

In the production of brewed foods such as sake and soy sauce and various enzymes, they are often produced using solid koji. In order to produce this solid koji, a container or a device for accommodating the culture medium (koji raw material) is required. Examples of the container or device include a flat wooden box called a koji lid, a koji box, a plastic box, a metal box, and the like, and a casten in a circular koji making device.

In each method, after sterilization and denaturation, the inoculated koji raw material is filled into a koji lid or a castin and cultured. The cultivation is usually performed in an open environment, and contamination of the obtained koji by various bacteria is inevitable.

For the purpose of solving such drawbacks, for example, Japanese Patent No. 2579296 entitled "Method for producing solid koji" or Japanese Patent Application Laid-Open No. 7-107966 entitled "Pure culture method and apparatus of solid koji" is proposed. Have been.

However, the production method of Japanese Patent No. 2579296 uses a container composed of an upper film having air permeability and a lower film having water impermeability, so that the flow of air (oxygen) is poor. Elimination of CO2 generated during culture and water vapor generated by heat generation is not smooth. For this reason, in order to obtain good koji, careful management is required, and the size of the container is naturally limited, which causes a problem in work efficiency. Furthermore, since the film packaging container (bag) is sealed and cultured, the container cannot be reused.

The apparatus disclosed in Japanese Patent Application Laid-Open No. 7-107966 requires complicated and expensive equipment, and requires too much time for cleaning and other maintenance. Disclosure of the invention According to the present invention, a solid koji culture vessel, having a porous and heat-resistant container body having a pore size of 1 to 200 m, and a porous and heat-resistant lid having a pore size of 1 to 200 m The present invention provides a solid koji culture vessel comprising:

As described above, in the present invention, the container and the flat box according to the embodiment are used, and the diameter of the child L is set to 1 to 200 m, so that the air permeability is high and the water vapor accompanying the heat generated during the culture is smooth. Can be eliminated. Further, the pore diameter is preferably set to 10 to 100 μm. The material of the container body and the lid is preferably plastic or metal.

Further, according to the present invention, there is provided a method for producing solid koji, comprising the steps of: preparing a porous koji culture vessel having a pore diameter of 1 to 200 / m and having heat resistance; Filling the culture vessel with the culture medium, disposing the culture vessel filled with the culture medium with a lid, sterilizing and steaming the culture medium in an autoclave, and bringing the steamed culture medium into a state in which the culture vessel can be inoculated together. Provided is a method for producing solid koji, comprising: a step of cooling; a step of inoculating a culture medium under aseptic conditions; and a step of culturing for 2 to 4 days in an air-conditioned room.

In the sterilization and steaming steps, for example, according to the embodiment, it is preferable to perform the step at about 100 to "! 50" for 30 to 120 minutes.

In the cooling step, for example, according to the embodiment, it is preferable to cool to about 30 to 40 ° C. by ventilation. This ventilation cooling is performed by, for example, a fan or a blower. In the above-described culture step, it is preferable that the cooling be performed in an environment at a temperature of 24 to 35 ° C. and a humidity of 50 to 85%. BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows a main body and a lid of a solid koji culture container according to the present invention.

FIG. 2 is a schematic diagram of the apparatus for manufacturing the solid koji culture vessel shown in FIG.

FIG. 3 shows the flow of the method for producing solid koji according to the present invention. BEST MODE FOR CARRYING OUT THE INVENTION

As shown in FIG. 1, a solid koji culture container 10 according to the present invention has a box-shaped main body 12 and a lid 14. The container 10 is made of a porous and heat-resistant material. With lid 1 4 The shape of the container 10 of the present embodiment is not limited, but the filling may be performed in consideration of the filling of the koji raw material, the uniform inoculation of the seed koji, the distribution and handling of oxygen (air), and the like. The flat box shown in Fig. 1 with a thickness of about 30 to 100 cm, a width of about 30 to 100 cm, and a depth of about 2 to 1 Ocm is preferable.

Since the koji raw material is filled and the entire container 10 is heated and steamed, the heat resistance of the container 10 is indispensable, and it is necessary to select a material that does not deform even when heated at 100 to 150 ° C. . In addition, it is necessary to consider the ease of cleaning and weight. Specific examples include a porous resin container and a metal container, and a resin container is particularly preferred in terms of handling and price.

At least the bottom part of the main body 12 and the top part of the lid 14 constituting the container 10 need to have a multi-element L property composed of many holes 16. This is because it acts as a flow hole for steam into the container during steam sterilization, and serves as a flow hole for air during culture. However, the purpose of preventing pollution cannot be achieved unless the distribution of various bacteria floating in the air is prevented.

Therefore, the diameter of each of the holes 16 is 1 to 200 μm, preferably 10 to 100 jUm. The porosity is preferably 35 to 38%. The air flow rate is 5 to 20 L Zcm ² at a pressure of 1 OOmmAq. With such a pore size, contamination can be prevented without the transfer of oxygen by diffusion or the movement of microorganisms when carbon dioxide escapes, and the movement of carbon dioxide generated during culture and the movement of water vapor due to heat generation are sufficient. Done in

The culture vessel of the present invention having the above pore size can be obtained, for example, by the following method.

As shown in FIG. 2, first, polymer particles 20 such as polypropylene having a particle size of about 0.1 to 0.5 mm are put into the first mold 22.

Next, the polymer particles are heated in the heating furnace 30 until the surface of the particles is melted, and at the same time, the polymer particles are pressed and formed in the second mold 24 to a position determined to have a porosity of about 35 to 38%. Adjacent particles are fused by this heating, but are pressed only to a predetermined position by the second mold 24, so that a gap is generated between the particles and a three-dimensional network structure is obtained. That is, a porous culture container 10 is obtained.

Finally, cool and remove the mold. In addition, a structure in which a porous body in a form of bundling polymer fibers is heat-sealed is manufactured by the same method.

Next, a method for producing solid koji using the above-described solid koji culture vessel will be described with reference to a flowchart shown in FIG.

In step (hereinafter abbreviated as ST) 100, the above-described solid koji culture vessel 10 is prepared. Specifically, a porous and heat-resistant lidded culture vessel 10 having a pore diameter of 1 to 200 m is considered.

In ST102, koji raw materials such as soybeans, defatted soybeans, wheat bran, protein raw materials such as rice and wheat, and starch raw materials are filled in the culture vessel 10.

In ST104, the bacteria are sterilized and steamed at a constant condition, for example, at 100 to 150 ° C. for 30 to 120 minutes with the lid closed. The steaming conditions are appropriately determined depending on the raw materials used and the purpose of using the solid koji (brewing food production or enzyme production, etc.).

In ST106, after steaming, it is cooled to a state where it can be inoculated as it is, for example, to 30 to 40 ° C. This cooling is performed by ventilation cooling with a fan and a blower.

In ST108, the koji raw material is inoculated aseptically. Specifically, the culture container 10 containing the cooled koji raw material is transported to a sterile room where the seed koji is inoculated. As the seed koji, powdery koji or those dispersed in water are used, and these are sprayed on the surface of the koji raw material. It is preferable that the inoculation be performed in as short a time as possible.

In ST110, after the inoculation is completed, the culture container 10 is transported to the culture room for stationary culture. The culture vessel 10 takes into account the flow of air during the culture, the discharge of moisture evaporated from the koji raw material, the cooling effect due to heat generation, and the like. When the culture vessels 10 are stacked and allowed to stand, it is necessary to keep an interval of 5-1 Ocm. The cultivation room may be any room that can be air-conditioned and ventilated with a home air conditioner, humidifier, and dehumidifier at a temperature of 24-35 ° C and a humidity of 50-85 <½, for example, culturing for 2-4 days. . In such a culture room, when soy sauce koji is cultured at a temperature of 24 to 32 ° C for 3 to 4 days, solid koji is obtained. Culture basidiomycetes for 1 to 3 weeks. The obtained solid koji is a koji having no enzyme contamination and high enzyme activity.

Hereinafter, the present invention will be described specifically with reference to Examples.

Example

Production of solid koji for soy sauce: 1

A polymer sintered porous body (made of polypropylene resin), size 30 X 30 x 6 cm, pore size 30 ~ 100 m, porosity 38%, 1 OL / cm ² of the container body at a pressure of aeration 1 OOmmAq A flat box having a lid of the same material was used as a culture vessel.

2. Adjustment of koji raw material

The above-mentioned culture vessel is filled with 1.3 kg per box of a raw material obtained by mixing cracked soybeans (water sprayed by 130% in advance by weight) and cracked wheat at a ratio of 50:50, and the autoclave is closed with a lid. 8k gZcm ^z, was cooked for 50 minutes.

After steaming, it was transported to the cooling room and cooled with a fan until the koji raw material became 35 ° C or less. The layer thickness of the koji raw material after cooling was 4 cm.

The lid was removed in a sterile room, and 1.3 g of separately prepared seed koji (Aspergillus oryzae) was sprayed on the surface of the koji raw material, immediately closed, transported to the culture room, stacked and allowed to stand. Each culture vessel was spaced 10 cm above and below.

3.Koji culture

The culture was divided into an initial stage (temperature of 32 ° C and humidity of 70%), a middle stage (temperature of 28 ° C and humidity of 50%), and a late stage (temperature of 24 ° C and humidity of 50%) for 64 hours.

Table 1 shows the enzyme activity and the degree of contamination of the obtained koji. The comparative example was cultured in the same manner as in the above example, except that the lid was not covered after spraying the seed koji. The figures are the average values of 10 culture vessels.

table 1

Example Comparative example

Protease * 400 UZg 420 U / g

Glutaminase * 2 0.80 U / g 0.85 U / g

Contaminants -¾3 100 pieces Zg 108 pieces Zg

*: Koji was added with 10 times the volume of water and extracted for 2 hours, and the resulting extract was measured using the Anson-Ichihagihara method. The activity of producing 1 mol of tyrosine per minute per g of koji was expressed as one unit.

*: The solution obtained by homogenizing the above extraction residue and L-glutamine are odorized at 30 ° C. After shaking reaction for 1 hour and filtering, the amount of glutamic acid in the filtrate was measured. The activity of producing 1 mole of glutamic acid per minute per g of koji was expressed as one unit.

* 3 _: After suspending 1 g of koji in sterile water, mix the suspension "! Cc" with 7 cc of a medium having the following composition, culture at 37 ° C for 24 hours, and count the number of colonies that appeared. I asked.

Medium composition: 1% meat extract, 1% polypeptone, 0.5% yeast extract, glue

Course 1%, agar 1.5%, pH 7.0 Industrial availability

ADVANTAGE OF THE INVENTION According to this invention, solid koji without or with little contamination can be produced relatively easily compared with the conventional method, and is useful for the production of various brewed foods and enzymes.

Claims

The scope of the claims

1. a solid koji culture vessel,

A porous and heat-resistant container body having a pore size of 1 to 200 m; and a porous and heat-resistant lid having a pore size of 1 to 200 jUm;

A solid koji culture vessel comprising:

2. The solid koji culture valley according to claim 1, wherein the pore size is <10 to m.

3. The solid koji culture container according to claim 1, wherein the material of the container body and the lid is made of plastic or metal.

4. A method for producing solid koji,

Preparing a porous and heat-resistant solid koji culture vessel with a pore size of "!

Filling the culture medium into the solid koji culture vessel;

Capping the culture vessel filled with the culture medium and sterilizing and steaming the culture medium with an autoclave;

Cooling the steamed culture medium together with the culture vessel to a state where it can be inoculated; and inoculating the culture medium under aseptic conditions;

Culturing for 2-4 days in an air-conditioned room;

A method for producing solid koji comprising:

5. The method for producing solid koji according to claim 4, wherein the solid koji culture vessel having a pore diameter of 10 to 100 / m is prepared.

6. The method for producing solid koji according to claim 4, wherein the sterilization and steaming steps are performed at 100 to 150 ° C. for 30 to 120 minutes.

7. The method for producing solid koji according to claim 4, wherein in the cooling step, cooling is performed by ventilation to 30 to 40 ° C.

8. The method for producing solid koji according to claim 4, wherein the culturing step is performed in an environment at a temperature of 24 to 35 ° C and a humidity of 50 to 85 <½.