WO2004064541A1 - 穀粒の浸漬法とそれに用いる装置 - Google Patents
穀粒の浸漬法とそれに用いる装置 Download PDFInfo
- Publication number
- WO2004064541A1 WO2004064541A1 PCT/JP2004/000468 JP2004000468W WO2004064541A1 WO 2004064541 A1 WO2004064541 A1 WO 2004064541A1 JP 2004000468 W JP2004000468 W JP 2004000468W WO 2004064541 A1 WO2004064541 A1 WO 2004064541A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- pressure
- water
- immersion
- grain
- grains
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 62
- 238000007654 immersion Methods 0.000 claims abstract description 50
- 230000006837 decompression Effects 0.000 claims description 14
- 238000007598 dipping method Methods 0.000 claims description 7
- 230000006378 damage Effects 0.000 abstract description 5
- 208000014674 injury Diseases 0.000 abstract description 5
- 208000027418 Wounds and injury Diseases 0.000 abstract 2
- 235000013339 cereals Nutrition 0.000 description 34
- 241000209219 Hordeum Species 0.000 description 27
- 235000007340 Hordeum vulgare Nutrition 0.000 description 27
- 238000011282 treatment Methods 0.000 description 23
- 238000010521 absorption reaction Methods 0.000 description 18
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 16
- 230000035784 germination Effects 0.000 description 8
- 238000007796 conventional method Methods 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 238000002791 soaking Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 230000008733 trauma Effects 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 208000034656 Contusions Diseases 0.000 description 1
- 206010013647 Drowning Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical group 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/027—Germinating
- C12C1/047—Influencing the germination by chemical or physical means
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
Definitions
- the present invention relates to an immersion method and an immersion apparatus for imparting moisture when germinating grains of cereals such as rice, wheat, barley, rye, etc. by imparting moisture.
- an object of the present invention is to provide a method and an apparatus capable of absorbing water in a short time without causing any damage to the grain. I do. Disclosure of the invention
- the present invention provides a method for producing a kernel comprising: a step of storing a grain to be absorbed and water in a pressure-resistant container; a step of reducing the pressure in the pressure-resistant container; and a step of releasing the reduced pressure.
- Immersion method This makes it possible to absorb water in a short time without causing any trauma to the grain, and it is possible to uniformly absorb water from the entire grain surface. There is no trauma to the grain, so the appearance quality is not very poor. Furthermore, if this is used for the production of malt, it is possible to produce malt without being affected by microorganisms during immersion and germination.
- the step of releasing the pressure reduction is a step of rapidly returning to normal pressure, the absorption of water into the grains can be achieved extremely effectively.
- the method of immersing the kernels is such that the pressure reduction in the pressure reducing step in the pressure vessel is maintained at about 10 to 4 Torr for a certain period of time, water absorption can be promoted without difficulty at an appropriate speed.
- a grain immersion device including a pressure-resistant container equipped with a common or separated grain and water supply port and a connection port to a vacuum pump at the upper part, and a grain discharge port at the lower part after immersion is provided. If used, the above immersion method can be easily and effectively performed.
- the pressure vessel is a fine particle immersion apparatus further provided with a decompression release port at the top, the step of rapidly returning to normal pressure can be easily and effectively performed.
- the vacuum pump, the pressure vessel 1 is connected to the 0 - 5 to 1 0 one 4 T orr vacuum pump and to lever the vacuum degree of ability to hold, without difficulty absorbing water at an appropriate rate Can be promoted.
- FIG. 1 is an explanatory diagram showing a grain dipping apparatus used in one embodiment of the present invention.
- FIG. 2 is a diagram illustrating a change in the degree of immersion (water content)% in the barley immersion step.
- FIG. 1 is an explanatory diagram showing a grain dipping apparatus used in one embodiment of the present invention.
- the grain immersion apparatus basically consists of a pressure-resistant vessel 10 for containing grains and water.
- a common grain and water supply port 1 is provided at the upper part (in this case, it is assumed that the grain and water supply ports may be separated.) Provided You.
- a connection port 2 for a vacuum pump 6 is provided, and a discharge port 3 for immersed grains is provided at a lower portion.
- the pressure-resistant container is further provided with a decompression releasing port 4 for rapidly returning the inside of the pressure-resistant container to normal pressure.
- the vacuum pump 6 is connected to the pressure vessel 1 0 _ 5 to 1 0 - a 4 T orr vacuum pump capable to hold the degree of vacuum.
- Each supply port 1, connection port 2, discharge port 3, and decompression release port 4 are connected to pipes and valves, respectively, and supply port 1 is connected to pipe P 1 and valve V 1. 2 is connected to the pipe P 2 and the valve V 2, the discharge port 3 is connected to the pipe P 3 and the valve V 3, and the decompression release port 4 is connected to the pipe P 4 and the decompression release valve V 4.
- Fig. 1 shows a state in which grains 11 and water 12 are already contained.However, in order to carry out the immersion method, first, with the valve V3 of the outlet 3 closed, An appropriate amount of grains and water are introduced into the pressure vessel 10 through the pipe P 1 by opening the valve V 1 of the supply port 1. Thereafter, the valve VI is closed, the valve V 4 of the decompression release port 4 is also closed, and the valve V 2 of the connection port connected to the vacuum pump 6 is opened (this may be kept open from the beginning). To reduce the pressure inside the pressure vessel 10. After depressurization, close valve V 2 and leave it for a certain time. During this time, the water penetrates into the grains, so the pressure is reduced, so the penetration is accelerated and the penetration speed is high. After the above-mentioned fixed time, the pressure-reducing release valve V4 is opened, and the pressure in the pressure-resistant container 10 is rapidly returned to normal pressure. Even with this rapid reversion, strong penetration of moisture into the grains is achieved.
- immersed grain 11 and water 12 are sent to the next germination / roasting process from the outlet 3 by opening the valve V 3.
- the material used was barley (“Myougini nijo” (registered variety name) (produced in Saitama Prefecture in 2001)) with a crude protein content of 10.3%, moisture of 11.2%, It has a bud population of 98% and a sizing rate of 99%.
- immersion method was performed to absorb barley to a predetermined degree of immersion (moisture%).
- the immersion water temperature was set at 16 ° C.
- the steeping scheme is 10 hr (WET)-8 hr (DRY)-8 hr (WET)-6 hr (DRY) 4 hr (WET)-6 hr (DRY) 4 hr (WET)-2 hr
- the immersion step was performed as (DY).
- 10 hr (WET) ⁇ 8 hr (DRY) means that after immersing in water for 10 hours, it is once taken out of the immersion device and left out of the water for 8 hours.
- 8 hr (WET) and 6 hr (DRY) although the time is different. In the above case, repeat immersion and draining four times
- the immersion method by decompression according to the present invention (the immersion method here can also be called a reduced pressure water absorption method) was carried out by a method described below using a small immersion apparatus. Place the immersed barley (250 g as barley) having the above specified immersion degree (moisture percentage) in a pressure-resistant container, and add tap water to the barley seed to such an extent that the barley seeds are covered with water (about 300 m1). Was. The pressure was reduced with a vacuum rotary pump, and the mixture was left under reduced pressure for 2 hours.
- the immersion degree moisture percentage
- the container is sometimes shaken to remove generated bubbles (dissolved gas, etc.). Isolated from barley. Further, 2 hours 1 0 - coercive ivy to 4 T orr about decompression degree. The time and the degree of decompression can be appropriately changed depending on the desired malt quality.
- the following two immersion treatments were used for comparison. (1) The steeped barley having the above specified degree of immersion (moisture percentage) was allowed to stand in the air (saturated water vapor pressure) for 2 hours (not immersed in water nor depressurized. No treatment), (2) The steeped barley having the predetermined degree of steeping was immersed in tap water at 16 ° (at normal pressure (atmospheric pressure) for 2 hours (immersed in water and not depressurized. Conventional method). The barley having the above specified degree of immersion was subjected to water absorption under reduced pressure for 2 hours (water absorption under reduced pressure).
- Table 1 shows the changes in the degree of immersion before and after the treatment in the above three cases.
- Table 2 shows the malt analysis values of the malt when the above-mentioned untreated, reduced-pressure water absorption, and immersion treatments were performed. In this case, the reduced-pressure water absorption treatment and the immersion treatment were performed for the same time (2 hours).
- the water absorption rate of barley kernels is the fastest at the onset of water absorption and slows down over time. For this reason, the conventional process required a long steeping process (approximately 36 to 50 hours). However, it is possible to shorten the steeping time as in the above embodiment. . It also makes it possible to further promote the “melting” of grains such as malt.
- the kernel immersion method including the step of depressurizing the inside of the pressure-resistant container and the step of releasing the depressurization, water is quickly applied without causing any damage to the kernel. It is possible to absorb water uniformly from the whole grain surface. Furthermore, if this is used in the production of malt, it does not cause any trauma to the grain, so that the appearance quality is stable and the malt is not affected by microorganisms during immersion and germination. Manufacturing becomes possible. Industrial applicability
- the immersion method and the immersion apparatus according to the present invention are suitable for increasing the efficiency of immersion by using the method for immersion of grains such as malt.
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Physiology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Claims
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE602004016631T DE602004016631D1 (de) | 2003-01-21 | 2004-01-21 | Verfahren zum eintauchen von getreide |
AU2004206168A AU2004206168B2 (en) | 2003-01-21 | 2004-01-21 | Method for immersing grains and apparatus used therefor |
CA002513718A CA2513718A1 (en) | 2003-01-21 | 2004-01-21 | Method for immersing grains and apparatus used therefor |
EP04703888A EP1600059B1 (en) | 2003-01-21 | 2004-01-21 | Method for immersing grains |
US10/542,764 US20060073247A1 (en) | 2003-01-21 | 2004-01-21 | Method for immersing grains and apparatus used therefor |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2003011897A JP4243957B2 (ja) | 2003-01-21 | 2003-01-21 | 穀粒の浸漬法とそれに用いる装置 |
JP2003-11897 | 2003-01-21 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004064541A1 true WO2004064541A1 (ja) | 2004-08-05 |
Family
ID=32767304
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2004/000468 WO2004064541A1 (ja) | 2003-01-21 | 2004-01-21 | 穀粒の浸漬法とそれに用いる装置 |
Country Status (7)
Country | Link |
---|---|
US (1) | US20060073247A1 (ja) |
EP (1) | EP1600059B1 (ja) |
JP (1) | JP4243957B2 (ja) |
AU (1) | AU2004206168B2 (ja) |
CA (1) | CA2513718A1 (ja) |
DE (1) | DE602004016631D1 (ja) |
WO (1) | WO2004064541A1 (ja) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006272088A (ja) * | 2005-03-28 | 2006-10-12 | Sumitomo Osaka Cement Co Ltd | 静的破砕用スティックの吸水方法及び吸水装置 |
WO2011013016A1 (zh) * | 2009-07-31 | 2011-02-03 | Wu Dinan | 水平衡变压干燥食品和处理方法设备及包装 |
BE1021644B1 (nl) * | 2013-04-11 | 2015-12-22 | Puratos Nv | Nieuwe functionele granen, hun bereiding en gebruiken |
JP2015107069A (ja) * | 2013-12-04 | 2015-06-11 | 汎 伊藤 | 発芽玄米の製造法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59203453A (ja) * | 1983-05-02 | 1984-11-17 | Touriyou Sangyo Kk | 食味改良米の製法 |
JPS6486846A (en) * | 1987-09-28 | 1989-03-31 | Nakagiri Kk | Soaking of washed rice and apparatus therefor |
JPH09275917A (ja) * | 1996-04-18 | 1997-10-28 | Eiteieito Kk | 穀類の浸漬方法及び装置 |
JP2001238612A (ja) * | 2000-02-29 | 2001-09-04 | Puraseramu:Kk | 食品の含浸処理方法 |
JP2001346531A (ja) * | 2000-06-02 | 2001-12-18 | Allergen-Free Technology Laboratories Inc | 穀物粒の液体含浸処理方法及び液体含浸処理装置 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6038099B2 (ja) * | 1982-06-15 | 1985-08-30 | 東糧産業株式会社 | 改良炊飯方法 |
CN100475054C (zh) * | 2000-02-29 | 2009-04-08 | 明治制果株式会社 | 食品的浸渍处理方法以及用此方法获得的含有维生素c的蛋和类似皮蛋的蛋 |
-
2003
- 2003-01-21 JP JP2003011897A patent/JP4243957B2/ja not_active Expired - Fee Related
-
2004
- 2004-01-21 WO PCT/JP2004/000468 patent/WO2004064541A1/ja active IP Right Grant
- 2004-01-21 DE DE602004016631T patent/DE602004016631D1/de not_active Expired - Fee Related
- 2004-01-21 EP EP04703888A patent/EP1600059B1/en not_active Expired - Fee Related
- 2004-01-21 US US10/542,764 patent/US20060073247A1/en not_active Abandoned
- 2004-01-21 AU AU2004206168A patent/AU2004206168B2/en not_active Ceased
- 2004-01-21 CA CA002513718A patent/CA2513718A1/en not_active Abandoned
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59203453A (ja) * | 1983-05-02 | 1984-11-17 | Touriyou Sangyo Kk | 食味改良米の製法 |
JPS6486846A (en) * | 1987-09-28 | 1989-03-31 | Nakagiri Kk | Soaking of washed rice and apparatus therefor |
JPH09275917A (ja) * | 1996-04-18 | 1997-10-28 | Eiteieito Kk | 穀類の浸漬方法及び装置 |
JP2001238612A (ja) * | 2000-02-29 | 2001-09-04 | Puraseramu:Kk | 食品の含浸処理方法 |
JP2001346531A (ja) * | 2000-06-02 | 2001-12-18 | Allergen-Free Technology Laboratories Inc | 穀物粒の液体含浸処理方法及び液体含浸処理装置 |
Non-Patent Citations (1)
Title |
---|
See also references of EP1600059A4 * |
Also Published As
Publication number | Publication date |
---|---|
EP1600059A4 (en) | 2006-03-22 |
AU2004206168B2 (en) | 2007-07-19 |
JP4243957B2 (ja) | 2009-03-25 |
CA2513718A1 (en) | 2004-08-05 |
EP1600059B1 (en) | 2008-09-17 |
US20060073247A1 (en) | 2006-04-06 |
EP1600059A1 (en) | 2005-11-30 |
DE602004016631D1 (de) | 2008-10-30 |
AU2004206168A1 (en) | 2004-08-05 |
JP2004261006A (ja) | 2004-09-24 |
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