JP2979366B2 - Production method of powdered koji - Google Patents
Production method of powdered kojiInfo
- Publication number
- JP2979366B2 JP2979366B2 JP2014194A JP2014194A JP2979366B2 JP 2979366 B2 JP2979366 B2 JP 2979366B2 JP 2014194 A JP2014194 A JP 2014194A JP 2014194 A JP2014194 A JP 2014194A JP 2979366 B2 JP2979366 B2 JP 2979366B2
- Authority
- JP
- Japan
- Prior art keywords
- koji
- rice
- powder
- water
- cereal
- 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.)
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、味噌を主体とする醸造
品の製造に用いられる麹の製造法に係り、特に米,麦な
どの穀類の粉体を用いて酵素力価の高い麹を得る粉麹の
製造法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing koji used for producing brewed products mainly composed of miso, and more particularly to a method for producing koji having a high enzyme titer using cereal powder such as rice and wheat. The present invention relates to a method for producing powdered koji.
【0002】[0002]
【従来の技術】清酒,味噌,醤油などの醸造品において
は、麹の良否が、得られる製品の味や香りに大きな影響
をもたらす。従来、この麹の製造、つまり製麹は、例え
ば味噌の場合、米(または大豆)の精白、洗浄,浸漬,
蒸し,冷却により得られる蒸米に、種麹の胞子を散布
し、培養する工程を経由して、出麹の品質検査に至る順
をとる。2. Description of the Related Art In brewed products such as sake, miso, and soy sauce, the quality of koji greatly affects the taste and aroma of the resulting product. Conventionally, the production of koji, that is, the production of koji, for example, in the case of miso, rice (or soybean) polishing, washing, dipping,
The steamed rice obtained by steaming and cooling is sprayed with spores of the seed koji, followed by a step of cultivation, followed by a quality inspection of the dekoji.
【0003】[0003]
【発明が解決しようとする課題】このように、原料米を
用いる従来の製麹方法は、玄米を搗精して白米とし、こ
れを一昼夜水に漬け、2〜3日間水切りを行った後、蒸
気で蒸すため、蒸米にするまでの原料処理工程に、多く
の時間を要し、麹菌の菌糸が米粒の内部にまで繁殖した
所謂はぜ込みの良い麹を造ることが困難であり、また、
原料米のコストが割高で、麹が安価に入手できないとい
う問題点があった。The [invention is a problem to be solved this way, the conventional koji method of using the raw material rice, and pearling the brown rice and white rice, which soaked overnight in water, after 2-3 days draining, Because steam is used for steaming, it takes a lot of time to process the raw material until it becomes steamed rice, and it is difficult to produce a so-called good koji in which the mycelium of the koji mold propagates inside the rice grains.
There was a problem that the cost of raw rice was expensive and koji could not be obtained at low cost.
【0004】ところで、清酒を醸造する場合、原料米を
高度精白することがその特徴のひとつで、搗精の度合
は、収得した白米重量(kg)を使用した玄米重量(kg)
で除し百分率とした精米歩合で表される。玄米は、腹側
の先端に胚芽があり、また最外層から順に果皮、種皮、
糊粉層があって、デンプンに富む胚乳部を包んでいる。
胚乳部以外は、タンパク質、脂質、灰分、ビタミンなど
の含量が高く、そのため麹菌や酵母の生育が過度になっ
たり、製成酒の香味・色沢が損なわれたりする。精米は
これら有害成分を除去することが主目的であり、精米歩
合は、酒質との関連で、並酒で75〜70%、上級酒で70〜
60%で区分する。特別高級品の吟醸酒では50%前後に達
する。そして、この精米によって取り除かれた果皮、種
皮、胚芽等のいわゆる米粉は、その品質的価値はほとん
どなく、例えば煎餅造りといった加工業者に払下げられ
ているのが現状である。本発明者は、この清酒の醸造の
際に搗精により排出する米粉に着目し、米粉を用いて酵
素力価の高い粉麹を製造しようと試みたものである。One of the characteristics of sake brewing is that the raw rice is highly refined. The degree of milling depends on the weight of the obtained white rice (kg) and the weight of brown rice (kg).
And expressed as a percentage of rice milled as a percentage. Brown rice has a germ at the tip of the ventral side, and the skin, seed coat,
There is an aleurone layer surrounding the endosperm rich in starch.
Except for the endosperm, the contents of proteins, lipids, ash, vitamins, etc. are high, which causes excessive growth of koji mold and yeast, and impairs the flavor and color of sake. The main purpose of polished rice is to remove these harmful components, and the ratio of polished rice is 75-70% for ordinary sake and 70-
Classify at 60%. Ginjo liquor, a special luxury product, reaches around 50%. The so-called rice flour such as peel, seed coat, germ, etc., which has been removed by the milled rice, has little value in quality, and is currently given off to processors such as crackers. The present inventor paid attention to rice flour discharged by milling during the sake brewing, and attempted to produce powder koji having high enzyme titer using rice flour.
【0005】[0005]
【課題を解決するための手段】前記した課題を解決する
ために、本発明は、a.噴流状に供給される穀類の粉体
に、水を連続的に噴霧状態で添加し混合する工程と、
b.加水した穀類の粉体を熟成する工程と、c.蒸し器
に移し、蒸気を連続的に供給して蒸し、アルファ化する
工程と、d.冷却する工程と、e.蒸し工程で塊状とな
った穀類を崩壊し小塊状ないし粉状に細分化する工程
と、f.細分化した蒸し穀類に麹菌の胞子を接種する工
程と、g.培養する工程を、その順序で行うことを特徴
とする粉麹の製造法を構成した。この場合、工程a.に
おける穀類の粉体に対する水の混合比は、20〜30重量%
が有効であり、また、工程b.における熟成時間は、3
〜5分間が最適である。In order to solve the above-mentioned problems, the present invention provides: a. A step of continuously adding and mixing water in a spray state to cereal powder supplied in a jet stream,
b. Aging the hydrated cereal powder; c. Transferring to a steamer and continuously supplying steam to steam and pregelatinize; d. Cooling; e. A step of disintegrating the cereals which have been formed into a block in the steaming step and subdividing them into small blocks or powder; f. Inoculating spores of Aspergillus oryzae into the minced steamed cereals; g. The method for producing koji powder was characterized in that the steps of culturing were performed in that order. In this case, step a. Mixing ratio of water to cereal powder is 20-30% by weight
Is effective, and step b. Aging time is 3
~ 5 minutes is optimal.
【0006】[0006]
【作用】穀類の粉体は、噴霧状態の水が添加されること
により、粉体全体に均等に水分が短時間に混和する。蒸
し工程を経て、塊状となった穀類は、細分化されて、凝
集することなく、非常にポーラスな状態を保ったまま
で、小塊状ないし粉状となり、その内部にまで麹菌を繁
殖することができる。[Function] By adding water in a spray state to cereal powder, water is uniformly mixed in the whole powder in a short time. Through the steaming process, the cereal in the form of chunks is subdivided, without agglomeration, while maintaining a very porous state, in the form of small chunks or powder, and the koji mold can be propagated therein. .
【0007】[0007]
【実施例】以下に、本発明の実施例を図面について説明
する。図1は、本発明に係る粉麹の製造法を説明するた
めの各工程を示すブロック図である。まず、工程a.に
おいて、噴流状に供給される穀類に水を、粉体 100重量
部に対し水20〜30重量部の割合で、連続的に噴霧状態で
添加し混合して、粉体全体に均等に水分が短時間に混和
させ、加水粉体を得る。穀類の粉体に対する水の混合比
は、穀類が米であるか麦であるか、また、温度や湿度が
高いか低いかによって変動するが、20〜30重量%、望ま
しくは23〜27重量%の範囲が有効である。水の混合比
が、この範囲より低い場合は、穀類に粉体に対する加水
率が不足し、後の蒸し工程において加水粉体を十分にア
ルファ化させることができず、また、この範囲を越える
場合は、水分が過剰となって、加水粉体に粘りを生じ
て、麹菌の生育を妨げる。Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a block diagram showing each step for explaining the method for producing koji powder according to the present invention. First, step a. In water, water is added to the cereals supplied in the form of a jet in a continuously sprayed state at a ratio of 20 to 30 parts by weight of water to 100 parts by weight of the powder and mixed, so that the water is uniformly distributed over the entire powder. Mix in a short time to obtain a powdered water. The mixing ratio of water to cereal powder varies depending on whether the cereal is rice or wheat, and whether the temperature or humidity is high or low, but is 20 to 30% by weight, preferably 23 to 27% by weight. Is valid. If the mixing ratio of water is lower than this range, the water content of the cereals is insufficient with respect to the powder, and the hydropowder cannot be sufficiently pregelatinized in the subsequent steaming step. The excess water causes stickiness of the hydropowder and hinders the growth of koji mold.
【0008】加水粉体は、工程b.において、所定時間
熟成させた後、直ちに、工程c.の蒸しの工程に入る。
工程b.の熟成は短時間でよく、寝かしすぎると、工程
c.における蒸し上がり状態が所謂ダンゴ状となり、ま
た粘りを増し、麹菌の生育を妨げるので、3〜5分間程
度が適正である。蒸し器への加水粉体の供給は均一に行
い、同時に、下より蒸気を少量づつ供給する。そして、
蒸気の上がりを見ながら上から加水粉体をまんべん無く
連続的に供給する。加水粉体を全部供給し終って、蒸気
が加水粉体より抜け出してより、約30分間蒸気供給を
継続して、蒸し工程を終る。すなわち、穀類の粉体は、
噴霧状態の水分を含ませ蒸気で加熱されることにより、
アルファ化(糊化)し、糖化酵素の作用を受けやすい形
となる。[0008] The hydropowder is prepared in step b. In step c., Immediately after aging for a predetermined time, step c. Enter the steaming process.
Step b. Aging may be performed in a short time, and if overly aged, step c. Is so-called dango-like, the stickiness increases and the growth of koji mold is hindered, so that about 3 to 5 minutes is appropriate. The supply of the hydropowder to the steamer is performed uniformly, and at the same time, a small amount of steam is supplied from below. And
While watching the rise of the steam, supply the hydropowder continuously and evenly from above. After the supply of the hydropowder has been completed, the steam supply is continued for about 30 minutes after the vapor has escaped from the hydropowder, and the steaming step is completed. That is, cereal powder is
By containing water in the spray state and heating with steam,
It becomes pregelatinized (gelatinized) and becomes susceptible to the action of saccharifying enzymes.
【0009】蒸し工程で、90〜 100℃に蒸された加水粉
体(以下、蒸米という。)は、工程d.において、冷却
機により30℃程度まで冷却される。外径20〜30cmの崩壊
しやすい塊状として取り出された蒸米は、工程e.にお
いて、スコップ等により解砕機に移され、外径10mm〜数
mmの小塊状ないし粉状に細分化される。In the steaming step, the hydropowder steamed to 90 to 100 ° C. (hereinafter referred to as steamed rice) is subjected to step d. , Is cooled to about 30 ° C. by a cooler. Steamed rice taken out as a fragile lump having an outer diameter of 20 to 30 cm is subjected to step e. , Transferred to a crusher by a scoop, etc.
It is subdivided into small lumps or powders of mm.
【0010】小塊状ないし粉状に細分化された蒸米は、
凝集することなく、図2の拡大説明図に示すように、蒸
米1の相互間に空隙1aが無数に存在する非常にポーラ
スな状態を保つ。そして、工程f.において、種麹が植
え付けられ、工程g.の培養工程に入る。麹菌の胞子が
接種された蒸米1は、1夜寝かされる間に、菌が繁殖し
て温度が上がり、前記無数の空隙1aに沿って糸状菌2
が生育する。(蒸米がポーラス状のため、菌糸のはぜ込
みがきわめて良い。)この後、常法にしたがって床から
棚に移し、温度を35〜40℃に調整して約24時間保持す
る。そして、蒸米の上を麹菌が一面に覆った状態で、出
麹する。[0010] Steamed rice finely divided into small lumps or powders is
Without aggregation, as shown in the enlarged explanatory view of FIG. 2, a very porous state where countless voids 1a exist between the steamed rice 1 is maintained. And step f. In the above, seed koji is planted, and step g. Enter the culture process. The steamed rice 1 inoculated with the spores of Aspergillus oryzae, while being laid overnight, the temperature of the rice increases and the filamentous fungus 2 grows along the innumerable voids 1a.
Grow. (Because steamed rice is porous, incorporation of mycelia is very good.) Then, transfer the product from the floor to a shelf according to a conventional method, adjust the temperature to 35 to 40 ° C, and hold for about 24 hours. Then, the koji starter is performed with the koji mold covering the steamed rice.
【0011】次に、本発明の具体例について説明する。 実施例1 玄米の搗精により除去された上粉 500kg,中粉 500kg
計 1,000kgと、水 260kgを用意し、米粉を噴流状に供給
するとともに、水を連続的に噴霧状態で均一に混合す
る。3分間放置後、蒸し器に上部より連続的に加え、同
時に下部より蒸気を供給する。米粉の供給が終り、米粉
の上面より蒸気が抜け出してきたら、その状態を30分間
保つ。次に、28〜30℃に温度調整されたベルトコンベア
上に移し、通風冷却しながら、規定量の麹菌を植菌(種
切り)する。これを床(天幕式製麹機)に入れて20時
間、次いで棚(天幕式製麹機)に入れて約24時間培養す
る。この様にして、約 1,000kgの粉麹を得る。この粉麹
の力価を測定したところ、 PH 6.0プロターゼ価 143 PH 7.5プロターゼ価 41.7 であった。Next, a specific example of the present invention will be described. Example 1 500 kg of fine powder and 500 kg of medium powder removed by brown rice milling
Prepare a total of 1,000 kg and 260 kg of water, supply rice flour in a jet stream, and mix the water continuously and uniformly. After leaving it for 3 minutes, it is continuously added to the steamer from the upper part, and at the same time, steam is supplied from the lower part. When the supply of rice flour is finished and steam comes out from the top surface of the rice flour, keep the state for 30 minutes. Next, it is transferred onto a belt conveyor whose temperature has been adjusted to 28 to 30 ° C., and a specified amount of koji mold is inoculated (seed) while cooling with ventilation. This is put on a floor (tent-type koji making machine) for 20 hours, and then put on a shelf (tent-type koji making machine) and cultured for about 24 hours. In this way, about 1,000 kg of koji powder is obtained. The titer of the powdered koji was measured to be PH 6.0 protase value 143 PH 7.5 protase value 41.7.
【0012】実施例2 上粉 700kg,中粉 300kg 計 1,000kgと、水 290kgを用
意し、米粉を噴流状に供給するとともに、水を連続的に
噴霧状態で均一に混合する。熟成時間を5分間とり、連
続的に蒸し器に供給する。以後、実施例1と同様に製麹
して得た粉麹の力価は、 PH 6.0プロターゼ価 137 PH 7.5プロターゼ価 38.5 であった。Example 2 A total of 1,000 kg of fine powder and a medium powder of 300 kg, a total of 1,000 kg, and 290 kg of water are prepared, and while rice powder is supplied in a jet flow, water is continuously and uniformly mixed in a spray state. The aging time is 5 minutes, and it is continuously supplied to the steamer. Thereafter, the titer of the powdered koji obtained by koji making in the same manner as in Example 1 was PH 6.0 protase value 137 PH 7.5 protase value 38.5.
【0013】比較例精米歩合85%の白米を一昼夜水に
漬け、2日間水切りを行った後、蒸気で蒸し蒸米とす
る。この蒸米について、実施例1と同様の工程を経て、
製麹する。これにより得た米粒からの麹の力価は、 PH6.0プロターゼ価 70 PH7.5プロターゼ価 9.5 であった。[0013] overnight Comparative Example polishing ratio of 85% of the rice soaked in water, after two days the draining, the steamed rice steamed with steam. This steamed rice goes through the same process as in Example 1,
Make koji. The titer of the koji from the rice grains thus obtained was PH 6.0 protase value 70 PH 7.5 protase value 9.5.
【0014】なお、上記の実施例では、穀類の粉体とし
て米粉を用いた場合について説明したが、麦粉を用いて
も、同様に酵素力価の高い粉麹を得ることができる。In the above embodiment, the case where rice flour is used as the cereal powder has been described. However, even if wheat flour is used, powder koji having a high enzyme titer can be obtained.
【0015】[0015]
【発明の効果】以上説明したように、本発明に係る粉麹
の製造法によれば、噴流状に供給される穀類の粉体に、
水を連続的に噴霧状態で混合し、熟成後、蒸気により蒸
した蒸し穀類について製麹を行うので、従来、取扱い上
困難とされていた穀類の粉体のアルファ化(特に最近の
精米機は微粉化が進みアルファ化をますます困難として
いる)が容易である。そして、蒸し工程で塊状となった
穀類を崩壊し小塊状ないし粉状に細分化しており、微粉
状の米粉が凝集せずに非常にポーラスな微細粒状を保っ
たままで、その内部にまで麹菌を繁殖させることがで
き、所謂はぜ込みの良い麹を造ることができる。すなわ
ち、本発明の方法により得られた粉麹は、実施例で明ら
かなように、通常の米粒からの麹のPH 6.0プロターゼ価
が60〜80であるのに対し、 120〜 150の値を示し、実に
2〜 2.5倍の高力価を示す。また、PH7.5プロターゼ価
は、米粒からの麹のそれが10以下であるのに対して、30
〜35の高い値を示す。したがって、味噌をはじめ、醤油
あるいは品質をあまり問われない酒類等の醸造品の原料
として、有効に作用する。As described above, according to the method for producing powdered koji according to the present invention, cereal powder supplied in the form of a jet is
Water is continuously mixed in a spray state, and after maturation, koji-making is performed on steamed grains steamed with steam, so that grain powders that have been considered difficult to handle in the past have been pregelatinized (particularly in recent rice mills. It is easy to make the powder finer and to make the gelatinization more difficult). Then, the cereals that became clumpy in the steaming process are broken down and broken down into small chunks or powder, and the koji mold is spread inside the finely powdered rice flour without agglomeration while maintaining very porous fine granules. It can be bred and can produce so-called koji with good inset. That is, the koji powder obtained by the method of the present invention shows a value of 120 to 150, while the PH 6.0 protase value of koji from ordinary rice grains is 60 to 80, as is clear from the examples. Really
Shows a 2- to 2.5-fold higher titer. The PH7.5 protase value was 30 or less for rice koji from rice grain of 10 or less.
High values of ~ 35. Therefore, it effectively acts as a raw material for brewed products such as miso, soy sauce, and alcoholic beverages of which quality is not so important.
【0016】また、本発明の方法によれば、穀類の粉体
と水を流動状態で混合した後、3〜5分間熟成し、直ち
に蒸し工程に入ることができ、従来の米粒を製麹する場
合のように一昼夜水に漬け、2〜3日間水切りを行う方
法に比較し、蒸米にするまでの原料処理工程に要する時
間を大きく短縮することができる。そして、なにより
も、原料米にくらべ、米粉を用いるので、製造コストが
低廉であるとの大きな効果がある。Further, according to the method of the present invention, the cereal powder and water are mixed in a fluidized state, then aged for 3 to 5 minutes, and the process can immediately proceed to the steaming step. in dipped overnight in water as in the case, compared to a method of performing 2-3 days draining, it can be significantly reduced the time required for the raw material processing steps until the steamed rice. And, above all, since rice flour is used as compared with raw rice, there is a great effect that the production cost is low.
【図1】本発明に係る粉麹の製造法を説明するための各
工程を示すブロック図である。FIG. 1 is a block diagram showing each step for explaining a method for producing koji powder according to the present invention.
【図2】本発明の方法により製造された粉麹の状態を示
す拡大説明図である。FIG. 2 is an enlarged explanatory view showing a state of powdered koji produced by the method of the present invention.
1 …蒸米 1a …空隙 2 …糸状菌 1 ... steamed rice 1a ... void 2 ... filamentous fungus
Claims (3)
水を連続的に噴霧状態で添加し混合する工程と、b.加
水した穀類の粉体を熟成する工程と、c.蒸し器に移
し、蒸気を連続的に供給して蒸し、アルファ化する工程
と、d.冷却する工程と、e.蒸し工程で塊状となった
穀類を崩壊し小塊状ないし粉状に細分化する工程と、
f.細分化した蒸し穀類に麹菌の胞子を接種する工程
と、g.培養する工程を、その順序で行うことを特徴と
する粉麹の製造法。1. A method comprising: a. To the grain powder supplied in the form of a jet,
Adding and mixing water continuously in a spray state; b. Aging the hydrated cereal powder; c. Transferring to a steamer and continuously supplying steam to steam and pregelatinize; d. Cooling; e. A step of breaking down the cereal which has become a mass in the steaming process and breaking it down into small lumps or powders,
f. Inoculating spores of Aspergillus oryzae into the minced steamed cereals; g. A method for producing koji powder, wherein the steps of culturing are performed in that order.
の混合比は、20〜30重量%である請求項1に記載の粉麹
の製造法。2. Step a. The method according to claim 1, wherein the mixing ratio of water to cereal powder in the above is 20 to 30% by weight.
間である請求項1に記載の粉麹の製造法。3. Step b. The method according to claim 1, wherein the aging time is 3 to 5 minutes.
Priority Applications (1)
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JP2014194A JP2979366B2 (en) | 1994-02-17 | 1994-02-17 | Production method of powdered koji |
Applications Claiming Priority (1)
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JP2014194A JP2979366B2 (en) | 1994-02-17 | 1994-02-17 | Production method of powdered koji |
Publications (2)
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JPH07227273A JPH07227273A (en) | 1995-08-29 |
JP2979366B2 true JP2979366B2 (en) | 1999-11-15 |
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JP2014194A Expired - Fee Related JP2979366B2 (en) | 1994-02-17 | 1994-02-17 | Production method of powdered koji |
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JP2005151813A (en) * | 2003-11-20 | 2005-06-16 | Asahi Breweries Ltd | Method for producing koji comprising powdery koji, and food and drink using the powdery koji |
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