JP2866023B2 - Microwave processing equipment for grain for fermentation - Google Patents
Microwave processing equipment for grain for fermentationInfo
- Publication number
- JP2866023B2 JP2866023B2 JP5071295A JP5071295A JP2866023B2 JP 2866023 B2 JP2866023 B2 JP 2866023B2 JP 5071295 A JP5071295 A JP 5071295A JP 5071295 A JP5071295 A JP 5071295A JP 2866023 B2 JP2866023 B2 JP 2866023B2
- Authority
- JP
- Japan
- Prior art keywords
- grain
- rice
- microwave
- fermentation
- grains
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
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- Cereal-Derived Products (AREA)
- Alcoholic Beverages (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、穀類を発酵させる技術
に関し、例えば、穀類を発酵させて酒類や発酵食品類等
(以下発酵製品と称する)を製造するための処理等に用
いられる穀類のマイクロ波処理装置に関する。BACKGROUND OF THE INVENTION The present invention relates to a technique of fermenting cereal, for example, cereals used in the treatment or the like for the manufacture by fermenting cereal liquor and fermented foods or the like (hereinafter referred to as fermentation products) And a microwave processing apparatus.
【0002】[0002]
【従来の技術】従来、この種の穀類を発酵させる技術と
しては、たとえば、酒類を製造する場合に、麹用白米を
水分調整し(浸漬し)蒸した蒸米に麹菌を加えて製造し
た米麹を、発酵用白米を水分調整し(浸漬し)蒸した蒸
米に加えて、さらに酒母又は酵母を添加してアルコール
発酵させることが行われていた。2. Description of the Related Art Conventionally, as a technique for fermenting this kind of cereals, for example, in the case of producing alcoholic beverages, rice koji produced by adding koji mold to steamed rice obtained by adjusting (immersing) steamed white rice for koji and steaming. Was added to steamed rice obtained by adjusting the water content (immersing and steaming) of fermented white rice, and further adding sake mother or yeast to carry out alcohol fermentation.
【0003】[0003]
【発明が解決しようとする課題】上述した工業規模の従
来の穀類の発酵方法によれば、発酵用白米は、水分調整
し(浸漬し)蒸して蒸米としなければ、米麹や酒母又は
酵母を加えたとしてもアルコール発酵させることが出来
ず、発酵製品の製造に供することが出来ないと考えられ
ていた。そのため、発酵用白米を蒸すための大量の熱エ
ネルギーを消費するという欠点があった。According to the above-mentioned conventional method for fermenting cereals on an industrial scale, the white rice for fermentation must be prepared by adjusting the water content (immersion) and steaming to produce rice koji, sake brewer or yeast. Even if added, alcohol fermentation was not possible, and it was thought that it could not be used for production of fermented products. For this reason, Tsu drawback there that consume a large amount of heat energy for steaming the fermentation for white rice.
【0004】従って、本発明の目的は、上記欠点に鑑
み、熱エネルギーの消費量を少なくし、安価に穀類の発
酵を行える技術を提供することにある。It is therefore an object of the present invention has been made in view of the above drawbacks, by reducing the consumption of thermal energy, it is to provide a technique that allows the fermentation of inexpensive cereals.
【0005】[0005]
【課題を解決するための手段】穀類を発酵させるには、
前記穀類の外表面に、穀類を発酵分解する微生物又は酵
母が作用するための孔やひび等(以下単に、ひびと称す
る)が多数存在する必要があるとされており、通常、前
記穀類は蒸したのち発酵工程に供されていた。つまり、
前記ひびを形成するためには、前記穀類に水分を与えた
状態で蒸さなければならないと考えられていた。ところ
が、本発明は、単に、マイクロ波を照射するだけで、前
記穀粒にひびを形成することが出来るという新知見に基
づき成されたものであって、上記目的を達成するための
本発明の発酵用穀類のマイクロ波処理装置の特徴手段
は、穀粒を密閉空間内に保持した状態で搬送自在な搬送
装置と、前記密閉空間内に保持した状態で搬送される穀
粒にマイクロ波を照射自在なマイクロ波照射装置とを設
け、前記搬送装置を、フッ素樹脂を主成分とする材料か
ら形成してある搬送ベルトを備えた一対のコンベアを、
それらの搬送ベルト間に前記穀粒を保持した状態で搬送
自在な密閉空間が形成されるように設けて構成してある
点にある。その作用効果は以下の通りである。To ferment cereals,
It is said that a large number of holes, cracks, etc. (hereinafter simply referred to as cracks) for the action of microorganisms or yeasts that ferment and decompose the grains need to be present on the outer surface of the grains, and usually, the grains are steamed. It was later used in the fermentation process. That is,
It was thought that in order to form the cracks, the cereals had to be steamed with moisture. However, the present invention has been made based on a new finding that cracks can be formed in the grain simply by irradiating microwaves, and the present invention has been made in order to achieve the above object. The characteristic means of the microwave processing device for fermentation grains is that the grains can be transported freely while holding the grains in an enclosed space.
An apparatus and a grain conveyed while being held in the closed space
A microwave irradiation device that can irradiate the particles with microwaves is installed.
The transfer device is made of a material mainly composed of fluororesin.
A pair of conveyors with a conveyor belt formed from
Conveyed while holding the grain between these conveyor belts
It is configured so that a free enclosed space is formed
On the point. The operation and effect are as follows.
【0006】[0006]
【作用】穀粒にマイクロ波を照射して、穀類を発酵分解
する微生物及び酵素類が作用することが容易となるよう
に、穀粒の外表面に多数のひびを形成することができ
る。 [Function] Irradiation of microwaves to grains to ferment and decompose grains
Microorganisms and enzymes to act easily
Can form many cracks on the outer surface of the grain
You.
【0007】つまり、穀粒の外表面に多数のひびを形成
するにあたって、従来のように、穀粒を蒸すときには大
量の水を高温にせねばならないため、大きなエネルギー
消費を伴うが、穀粒にマイクロ波を照射してその穀粒に
含まれる少量の水分にのみエネルギーを与えて、穀粒の
外表面に多数のひびを形成できる。 That is, many cracks are formed on the outer surface of the grain
Order to, as in the prior art, for the sometimes large amounts of water steaming grain not Senebanara high temperatures, accompanied by a large energy consumption, to the grain it is irradiated with microwaves in grain
Gives energy to only a small amount of water contained,
Multiple cracks can be formed on the outer surface.
【0008】そして、穀粒を密閉空間内に保持した状態
でマイクロ波を照射するので、穀粒から水分が蒸発して
水分含有量が低下しすぎた穀粒が高温になりすぎたりす
ることにより、穀粒が焦げる(炭化する)のを抑制する
ことが出来、穀粒の水分が蒸散しにくく過熱したり乾燥
したりしない適正な状態でマイクロ波を照射できる。 [0008] The state in which the grains are held in the closed space
Irradiates microwaves, so that moisture evaporates from the kernels
Grains with too low a water content may become too hot
By controlling grain from burning (carbonizing)
It is possible for the moisture of the grain to hardly evaporate and to overheat and dry
Microwave irradiation can be performed in an appropriate state that does not cause dripping.
【0009】また、搬送装置が、一対のコンベアを、そ
れらの搬送ベルト間に穀粒を保持した状態で搬送自在な
密閉空間が形成されるように設けて構成してあるので、
マイクロ波照射装置によるマイクロ波照射を容易に行え
るとともに、穀粒の搬送速度等の調整により、穀粒への
マイクロ波の照射度合いを調整しやすい。[0009] Further, the transporting device includes a pair of conveyors.
It is possible to transport the grains while holding the grains between these transport belts.
Since it is provided and configured so that a closed space is formed,
Microwave irradiation by the microwave irradiation device can be easily performed, and the degree of microwave irradiation on the kernel can be easily adjusted by adjusting the conveying speed of the kernel.
【0010】更に、可撓性が要求される各コンベアの搬
送ベルトを、フッ素樹脂を主成分とする材料から形成し
てあるので、一般にフッ素樹脂はマイクロ波の透過性に
優れた材質であるとされているため、マイクロ波照射装
置からのマイクロ波を効率よく穀粒に照射することが出
来る。Further, the conveyor belt of each conveyor which requires flexibility is formed from a material mainly composed of fluororesin.
Therefore, since the fluorine resin is generally considered to be a material having excellent microwave permeability, it is possible to efficiently irradiate the kernel from the microwave from the microwave irradiator.
【0011】[0011]
【発明の効果】従って、マイクロ波を照射するだけの少
ないエネルギー消費で穀粒に多数のひびを形成して、穀
粒を蒸すことなく、発酵容易な状態に変換する事が出来
るので、熱エネルギーの消費量を少なくしながら、か
つ、安価に穀類の発酵を行うことが出来るようになっ
た。そのうえ、マイクロ波を効率よく穀粒に照射できる
とともに、穀粒の水分が蒸散しにくい適正な状態で、か
つ、その照射度合いを調整しながらマイクロ波を照射で
き、発酵された製品の味覚が低下するような不都合を抑
制できる。As described above , a large number of cracks are formed in a grain with a small amount of energy consumption for irradiating microwaves.
Without steaming grain, since it is possible to convert the fermentable easy state, while reducing the consumption of thermal energy, and has become possible to perform the fermentation of inexpensive cereals. In addition, microwaves can be efficiently radiated to the kernels, and the water in the kernels does not easily evaporate.
In addition, while adjusting the irradiation degree,
Come, taste fermented product can be prevented inconveniences decreases.
【0012】[0012]
【実施例】以下に本発明の実施例を図面に基づいて説明
する。図1、2に示すように、本発明の穀類のマイクロ
波処理装置は、一対のベルトコンベヤ1、2を設け、前
記ベルトコンベヤ1,2間に白米sを供給する米粒供給
装置3を設け、前記ベルトコンベヤ1,2間に供給され
た白米sにマイクロ波を照射自在なマイクロ波照射装置
4を、前記ベルトコンベヤ1,2上方に設けて構成して
ある。さらに、ベルトコンベヤ1,2の下流側には、マ
イクロ波を照射された前記白米sを回収する米粒回収装
置5を設け、前記ベルトコンベヤ1,2下方には前記ベ
ルトコンベヤ1,2を透過したマイクロ波を反射して前
記白米に再照射するマイクロ波反射部6を設けてあると
ともに、前記一対のベルトコンベヤ1,2の運転速度を
各別に調整自在にする搬送速度制御装置7を設けてあ
る。また、以下に用いる穀類のマイクロ波処理装置は、
前記ベルトコンベヤ1,2のベルトa,aがテフロン製
であり、幅が約30cm、マイクロ波照射装置4の容量
が3.9kWのものである。尚、図中8は、装置外への
マイクロ波漏洩を防止可能に構成してなるケーシングで
ある。Embodiments of the present invention will be described below with reference to the drawings. As shown in FIGS. 1 and 2, the microwave processing apparatus for cereals of the present invention includes a pair of belt conveyors 1 and 2, and a rice grain supply device 3 that supplies white rice s between the belt conveyors 1 and 2. A microwave irradiator 4 capable of irradiating microwaves to the white rice s supplied between the belt conveyors 1 and 2 is provided above the belt conveyors 1 and 2. Further, on the downstream side of the belt conveyors 1 and 2, there is provided a rice grain collecting device 5 for collecting the white rice s irradiated with the microwave, and the rice grains have passed through the belt conveyors 1 and 2 below the belt conveyors 1 and 2. A microwave reflection unit 6 for reflecting microwaves and re-irradiating the white rice is provided, and a transport speed control device 7 for adjusting the operating speed of the pair of belt conveyors 1 and 2 individually is provided. . Also, the microwave processing apparatus for cereals used below,
The belts a and a of the belt conveyors 1 and 2 are made of Teflon, have a width of about 30 cm, and have a capacity of the microwave irradiation device 4 of 3.9 kW. Reference numeral 8 in the figure denotes a casing configured to prevent microwave leakage to the outside of the device.
【0013】本発明の穀類のマイクロ波処理装置を用い
て清酒を醸造する場合には、以下のようにして行う。When sake is brewed by using the cereal microwave processing apparatus of the present invention, the brewing is performed as follows.
【0014】まず、白米sを生米のまま米粒供給装置に
収容し、前記米粒供給装置3から前記白米sを前記ベル
トコンベヤ1,2間に供給し、前記白米sをベルトコン
ベヤ1,2間に挟み込んだ状態で、搬送しながらマイク
ロ波照射装置4によって前記白米sにマイクロ波を照射
する(マイクロ波処理工程)。このとき、図2に示すよ
うに下側のベルトコンベヤ1のベルトaが撓むととも
に、前記白米sを覆うように上側のベルトコンベヤ2が
前記下側のベルトコンベヤ1に密着するので、前記白米
sはベルトaの上下に挟まれて密閉状態でマイクロ波処
理可能な状態になっている。First, white rice s is stored as raw rice in a rice grain supply device, the white rice s is supplied from the rice grain supply device 3 between the belt conveyors 1 and 2, and the white rice s is supplied between the belt conveyors 1 and 2. The microwaves are irradiated on the white rice s by the microwave irradiating device 4 while being conveyed while being sandwiched between them (microwave processing step). At this time, as shown in FIG. 2, the belt a of the lower belt conveyor 1 bends, and the upper belt conveyor 2 comes into close contact with the lower belt conveyor 1 so as to cover the white rice s. Is sandwiched above and below the belt a and is in a state in which microwave processing can be performed in a sealed state.
【0015】前記マイクロ波処理工程を3度繰り返し行
った。尚、マイクロ波処理工程直後の過熱状態の白米s
は、放冷したのちに次のマイクロ波処理工程に供した。
最終的にマイクロ波処理工程を終えた白米を、約15℃
に温度調節したあと(温度調節工程)、表1に示す条件
で掛米として用いて醸造を行った(発酵工程)。The microwave treatment step was repeated three times. The overheated white rice immediately after the microwave treatment step
Was allowed to cool and then subjected to the next microwave treatment step.
Finally, the rice that has been subjected to the microwave treatment process is
After the temperature was adjusted (temperature adjusting step), brewing was performed under the conditions shown in Table 1 using the rice as fermented rice (fermentation step).
【0016】[0016]
【表1】 [Table 1]
【0017】また、別途従来の醸造方法により、掛米と
して蒸米を用い、表2の条件で醸造を行った。[0017] Separately, brewing was performed under the conditions shown in Table 2 using steamed rice as the hanging rice by a conventional brewing method.
【0018】[0018]
【表2】 [Table 2]
【0019】尚、両醸造条件に掛米及び水の使用量に差
異があるのは、前記マイクロ波処理済の掛米は含水率が
約12%であるのに対し、蒸米は含水率が約30%であ
ることを、考慮し、全体として米と水分との比率をほぼ
同条件に設定したためのものである。これらの条件によ
って醸造を行った結果を表3、4に示す。尚、いずれの
場合も15℃を維持しつつ行った。The difference between the two brewing conditions is the difference in the amount of rice and water used. The difference is that the microwave-treated rice has a moisture content of about 12%, whereas the steamed rice has a moisture content of about 12%. Taking into account that the ratio is 30%, the ratio of rice to water is set under substantially the same conditions as a whole. Tables 3 and 4 show the results of brewing under these conditions. In addition, in each case, it carried out while maintaining 15 degreeC.
【0020】[0020]
【表3】 [Table 3]
【0021】[0021]
【表4】 [Table 4]
【0022】その結果、本発明の穀類のマイクロ波処理
装置を用いた場合には、13日目で米が十分消化され、
圧搾して清酒とする事ができることがわかり、良好に発
酵が進行している事がわかった。また、13日目におい
て、主な香気成分である酢酸イソアミルエステルの生成
度を調べたところ、従来の方法によれば、4.5ppm
であるのに対して、本発明の方法によれば13.3pp
mと、約3倍の生成度が確認され、芳香の優れた清酒と
なっていることが証明された。アルコール生成量が多
く、酒化率が向上し、また新しいタイプの酒の出来るこ
とが判った。As a result, the microwave treatment of the grains of the present invention
When using the device , the rice is fully digested on the 13th day,
It was found that the sake could be squeezed into sake, indicating that the fermentation had progressed well. On the thirteenth day, the degree of formation of isoamyl acetate acetate, which is a main fragrance component, was examined.
Whereas, according to the method of the present invention, 13.3 pp
m and about three times the degree of production were confirmed, and it was proved that the sake had excellent aroma. It was found that the amount of alcohol produced was large, the liquefaction rate improved, and a new type of liquor could be made.
【0023】またさらに、マイクロ波処理工程の条件に
ついて調べた結果を以下に示す。Further, the results of examination on the conditions of the microwave treatment step are shown below.
【0024】前記穀類のマイクロ波処理装置の搬送速度
を種々変更してマイクロ波処理工程を行い、それぞれ穀
粒にどのような影響を与えるかを調べるために、澱粉液
化酵素により消化試験を行った。その結果、表5のよう
になった。The digestion test was carried out with a starch liquefaction enzyme in order to carry out microwave treatment steps by changing the conveying speed of the above-mentioned cereal microwave treatment apparatus in various ways, and to examine the effect on each grain. . The results are as shown in Table 5.
【0025】[0025]
【表5】 [Table 5]
【0026】尚、マイクロ波の照射は、米粒に対して
3.9kWのマイクロ波照射装置により500gの試料
を処理した。また、消化試験は10gの米に対して、グ
ルクS(天野製薬製)40ユニット/g白米を加え、3
0℃で5日間(防腐剤存在下)反応を行った。In the microwave irradiation, 500 g of a sample was treated on a rice grain by a 3.9 kW microwave irradiation apparatus. In addition, a digestion test was conducted by adding 40 units / g of white rice of Gluc S (manufactured by Amano Pharmaceutical Co.) to 10 g of rice, and
The reaction was carried out at 0 ° C. for 5 days (in the presence of a preservative).
【0027】表5より、生白米は液化酵素により消化さ
れにくいものの、マイクロ波処理済の米は、蒸米の場合
と同様又はそれ以上に液化酵素により容易に消化される
ことがわかり、また、マイクロ波処理の条件としては、
焦げ臭の生じない程度にマイクロ波照射処理を行った場
合には、紫外線吸光度の変化が少ないことから白米組織
の分解が少なく、ブドウ糖の生成が良くなっていること
から、発酵に適した条件が得られていることがわかる。
また、焦げ臭の生じない程度のマイクロ波処理は、複数
回行った場合に、より消化性が向上していることがわか
る。From Table 5, it can be seen that although raw white rice is hardly digested by liquefied enzymes, microwave-treated rice is more easily digested by liquefied enzymes than or more than steamed rice. The conditions for wave treatment are:
When microwave irradiation treatment is performed to the extent that burning odor does not occur, the conditions suitable for fermentation are low because the change in UV absorbance is small and the decomposition of white rice tissue is small, and the production of glucose is improved. It can be seen that it has been obtained.
In addition, it can be seen that the digestibility is further improved when the microwave treatment to such an extent that no burning smell occurs is performed a plurality of times.
【0028】上述の実施例においては、白米から清酒を
醸造する例を示したが、麦などの穀粒から焼酎等の酒類
を製造する場合、白米や、麦、豆等を用いて、食酢、醤
油、味噌等を製造してもよく、さらに、清酒を醸造する
場合には、前記白米を掛米として用いるほかに、前記マ
イクロ波処理工程を行った白米を用いて麹を製造し、発
酵工程に供してもよく、穀粒とは、前記米、麦、豆等を
含むものとし、発酵された製品としては清酒、焼酎、醤
油、味醂、味噌、食酢等を含むものとし、マイクロ波処
理工程と、発酵工程とのあいだに製麹等の他の工程を含
むものであってもよい。また、発酵工程については、使
用する穀類、目的とする発酵製品の種類に合わせて適宜
公知の方法を適用するものとする。[0028] In the above examples mentioned, an example of brewing sake from rice, when producing an alcoholic beverage of shochu from the grain, such as wheat, using white rice or wheat, beans, etc., vinegar , Soy sauce, miso, etc., and furthermore, when brewing sake, in addition to using the white rice as kake rice, koji is manufactured using the white rice that has been subjected to the microwave treatment step, and fermentation is performed. It may be subjected to the process, the grain is to include the rice, wheat, beans, etc., and the fermented products include sake, shochu, soy sauce, mirin, miso, vinegar, etc., the microwave treatment step Further, other steps such as koji making may be included between the fermentation step. In the fermentation step, a known method is appropriately applied according to the type of cereals to be used and the target fermented product.
【0029】尚、特許請求の範囲の項に、図面との対照
を便利にするために符号を記すが、該記入により本発明
は添付図面の構成に限定されるものではない。In the claims, reference numerals are provided for convenience of comparison with the drawings, but the present invention is not limited to the configuration shown in the attached drawings.
【図1】マイクロ波処理装置の縦断側面図FIG. 1 is a longitudinal sectional side view of a microwave processing apparatus.
【図2】マイクロ波処理装置の縦断正面図FIG. 2 is a longitudinal sectional front view of the microwave processing apparatus.
1,2 コンベア 4 マイクロ波照射装置 s 穀粒 1, 2 Conveyor 4 Microwave irradiation device s Grain
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭59−227257(JP,A) 特開 平3−232540(JP,A) 特開 平8−112067(JP,A) 特開 平3−123458(JP,A) 特開 平2−135149(JP,A) (58)調査した分野(Int.Cl.6,DB名) C12G 3/02 A23L 1/10 A23L 1/202 103──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-227257 (JP, A) JP-A-3-232540 (JP, A) JP-A-8-112067 (JP, A) JP-A-3-3 123458 (JP, A) JP-A-2-135149 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) C12G 3/02 A23L 1/10 A23L 1/202 103
Claims (1)
で搬送自在な搬送装置と、前記密閉空間内に保持した状
態で搬送される穀粒(s)にマイクロ波を照射自在なマ
イクロ波照射装置(4)とを設け、 前記搬送装置を、フッ素樹脂を主成分とする材料から形
成してある搬送ベルト(a)を備えた一対のコンベア
(1,2)を、それらの搬送ベルト(a)間に前記穀粒
(s)を保持した状態で搬送自在な密閉空間が形成され
るように設けて構成してある発酵用穀類のマイクロ波処
理装置。 1. A state in which a grain (s) is held in an enclosed space.
And a transport device that can be transported in the closed space.
Microwaves can be applied to the grain (s) conveyed in a state
And a microwave irradiation device (4), wherein the transfer device is made of a material mainly composed of fluororesin.
A pair of conveyors provided with the formed conveyor belt (a)
(1,2), the grain between the conveyor belts (a)
(S) is held and a closed space that can be transported is formed.
Microwave processing of cereals for fermentation
Equipment.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5071295A JP2866023B2 (en) | 1995-03-10 | 1995-03-10 | Microwave processing equipment for grain for fermentation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5071295A JP2866023B2 (en) | 1995-03-10 | 1995-03-10 | Microwave processing equipment for grain for fermentation |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08242837A JPH08242837A (en) | 1996-09-24 |
JP2866023B2 true JP2866023B2 (en) | 1999-03-08 |
Family
ID=12866513
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5071295A Expired - Fee Related JP2866023B2 (en) | 1995-03-10 | 1995-03-10 | Microwave processing equipment for grain for fermentation |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2866023B2 (en) |
-
1995
- 1995-03-10 JP JP5071295A patent/JP2866023B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH08242837A (en) | 1996-09-24 |
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