JP3131113B2 - How to ferment cereals - Google Patents
How to ferment cerealsInfo
- Publication number
- JP3131113B2 JP3131113B2 JP5229395A JP5229395A JP3131113B2 JP 3131113 B2 JP3131113 B2 JP 3131113B2 JP 5229395 A JP5229395 A JP 5229395A JP 5229395 A JP5229395 A JP 5229395A JP 3131113 B2 JP3131113 B2 JP 3131113B2
- Authority
- JP
- Japan
- Prior art keywords
- rice
- microwave
- grain
- grains
- fermentation
- 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
Landscapes
- 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)を製造するための穀類の発酵
方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for fermenting cereals, for example, to a fermentation method for cereals for fermenting cereals to produce alcoholic beverages and fermented foods (hereinafter referred to as fermented products).
【0002】[0002]
【従来の技術】従来、この種の穀類の発酵方法として
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、水分調整し(浸漬し)発酵用白米を蒸した蒸米
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 method of fermenting cereals of this kind, for example, in the case of producing alcoholic beverages, rice koji produced by adjusting the water content (soaking) of koji white rice and adding koji mold to steamed steamed rice. Was added to steamed rice in which white rice for fermentation was steam-adjusted (immersed) and steamed rice was further added 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
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り、また、そのような蒸米は、熱
量、粘度の点から取扱いが困難であるという問題点があ
った。According to the above-mentioned conventional cereal fermentation method on an industrial scale, the white rice for fermentation is prepared by adjusting the water content (immersing) and steaming it into steamed rice without adding rice koji or sake mother. Even though alcohol fermentation was not possible and it was thought that it could not be used for the production of fermented products, it had the disadvantage of consuming a large amount of heat energy for steaming fermented white rice, and such Naked steamed rice has a problem that it is difficult to handle in terms of calories and viscosity.
【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、取扱い
容易に穀類の発酵を行える穀類の発酵方法を提供するこ
とにある。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for fermenting cereals which can reduce the consumption of heat energy, inexpensively and easily handle cereals in view of the above drawbacks.
【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や酵素
類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、穀粒を水洗する水洗工程を
行ったのち、前記穀粒に、その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マイクロ波処理工程
を複数回に分けて繰り返し行い、前記穀粒を発酵可能な
温度に温度調整する温度調節工程を行って発酵工程に供
し、前記水洗工程によって前記穀粒の含水率を上げて、
前記マイクロ波処理工程における前記穀粒の焦げ付きを
抑制することにあり、その作用効果は以下の通りであ
る。To ferment cereals,
It is said that on the outer surface of the cereal, a large number of holes and cracks (hereinafter, simply referred to as cracks) for the action of microorganisms and enzymes that ferment and decompose the cereal need to be present. After steaming, it was used for 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 grains simply by irradiating microwaves, and a water washing step of washing the grains with water is performed. After that , the grain is held in a closed space.
In this state, the microwave treatment step of irradiating microwaves is repeated a plurality of times, and the fermentation step is performed by performing a temperature control step of adjusting the temperature of the grain to a temperature at which the grain can be fermented. Increase the moisture content of the grain,
The purpose of the present invention is to suppress the burning of the grains in the microwave treatment step, and the operation and effect are as follows.
【0006】[0006]
【作用】つまり、穀粒を水洗する水洗工程によって、穀
粒は適度な含水量に調整された状態になっていることが
見いだされており、マイクロ波処理工程により穀粒を焦
がしてしまうような不都合を抑制できるように前記穀粒
の含水率を上げて、マイクロ波を照射したときに、前記
マイクロ波が効率よく前記穀粒に作用しやすくしてお
く。その後、マイクロ波を照射するマイクロ波処理工程
を行うことで、穀粒の外表面にひびが多数形成されて、
穀類を発酵分解する微生物や酵素類の作用が容易とな
り、以後単に、温度調節工程を行って(通常マイクロ波
処理工程を行えば穀粒は加熱されるため、冷却工程を行
う)、前記穀粒を発酵させる発酵工程に供する。さら
に、前記穀粒のでんぷん質は、マイクロ波処理工程にお
けるマイクロ波照射により、いわゆる「α化」が進行す
るので、発酵工程における発酵が進行しやすくなる。[Function] In other words, it has been found that the grains are adjusted to an appropriate water content by the washing process of washing the grains with water, and the grains are scorched by the microwave treatment process. The moisture content of the kernel is increased so that inconvenience can be suppressed, and the microwave is efficiently applied to the kernel when the microwave is irradiated. After that, by performing a microwave treatment step of irradiating microwaves, many cracks are formed on the outer surface of the grain,
The action of microorganisms and enzymes that ferment and decompose the cereals is facilitated, and thereafter, the temperature is simply adjusted (usually, if a microwave treatment step is performed, the cereal grains are heated, and thus a cooling step is performed). Is subjected to a fermentation step of fermenting. Furthermore, the starch of the grain undergoes so-called "gelatinization" by microwave irradiation in the microwave treatment step, so that fermentation in the fermentation step is facilitated.
【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、本発明による発酵方法は、水洗しただけ
の穀粒にマイクロ波を照射して、その穀粒に含まれる水
分のみにエネルギーを与えれば良いから、少ないエネル
ギーで穀粒表面にひびを形成出来るのである。In other words, in forming a large number of cracks on the outer surface of a grain, when steaming the grain as in the conventional method,
A large amount of water must be heated to a high temperature, which entails large energy consumption.However, the fermentation method according to the present invention irradiates microwaves only to the grains that have just been washed with water, and gives energy only to the water contained in the grains. Because it is good, it can form cracks on the grain surface with less energy.
【0008】更に、マイクロ波処理工程を複数回に分け
て繰り返し行うので、各マイクロ波処理工程ごとに、そ
のマイクロ波処理工程による穀粒の過熱や、水分の蒸発
による、温度や水分量の不適正な状態を補正して、適正
な条件でのマイクロ波処理工程を行うことが出来る。つ
まり、穀粒が過熱したり乾燥したりして炭化するのを防
止しながらマイクロ波処理工程を行うことが出来る。そ
して、穀粒にマイクロ波を照射するのに、穀類を密閉空
間内に保持した状態で行うので、穀粒から水分が蒸発し
て水分含有量が低下しすぎることによる穀粒の焦げ付き
(炭化する)を、抑制することが出来、穀粒を炭化させ
ることのないようにマイクロ波処理を行い易く、穀粒の
炭化により発酵製品の味覚が低下するような不都合を抑
制できる。 Further, since the microwave treatment step is repeatedly performed a plurality of times, the temperature and the amount of moisture are not changed due to the overheating of the grain and the evaporation of the moisture in each microwave treatment step. The microwave processing step can be performed under appropriate conditions by correcting the appropriate state. That is, the microwave treatment step can be performed while preventing the grains from being overheated or dried and carbonized. So
To irradiate the microwaves to the grains
Since the process is carried out while holding the grain, moisture evaporates from the grain and
Grain burns due to too low water content
(Carbonized) can be suppressed, and the grain is carbonized
Microwave treatment is easy to avoid
Suppress the inconvenience that the taste of fermented products is reduced by carbonization
Can be controlled.
【0009】また、一般に穀粒の外表面にはタンパク
質、脂質が豊富に含まれ、それらの成分が発酵製品の味
覚に悪影響を与えやすいということが知られているが、
水洗工程により、穀粒の外表面に付着した夾雑物を除去
したり、穀粒の外表面近傍のタンパク質、脂質を除去す
ることができ、更に、マイクロ波処理工程によって、穀
粒の外表面層に含まれる脂質が飛散し、たんぱく質が変
性を受けるために、穀粒が米粒である場合には(請求項
2記載の構成)、例えば清酒の醸造を考えた場合に、従
来のように米粒を蒸して醸造する場合に比べて、より少
ない労力ながらも清酒の味覚を向上させる事に寄与する
事が出来るようになった。It is generally known that the outer surface of a grain contains abundant proteins and lipids, and that such components tend to have a bad influence on the taste of fermented products.
The washing step can remove foreign substances adhering to the outer surface of the grain, remove proteins and lipids near the outer surface of the grain, and further remove the outer surface layer of the grain by the microwave treatment step. When the grain is a rice grain because the lipids contained therein are scattered and the protein is denatured (the configuration according to claim 2), for example, when considering sake brewing, the rice grain may be Compared to steaming and brewing, it can contribute to improving the taste of sake with less labor.
【0010】[0010]
【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して発酵工程
に供するので、熱エネルギーの消費量が少なくなり、ま
た、従来のような穀粒を蒸す工程が不要であり、極めて
簡単な作業によって発酵工程を行えるようになって、穀
粒の発酵に要する労力を大幅に低減する事が出来、従来
に比べて安価に穀類を発酵させることができる。更に、
水洗工程により、穀粒の外表面に付着した夾雑物を除去
したり、穀粒の外表面近傍のタンパク質、脂質を除去す
ることができることに加えて、マイクロ波処理工程によ
って、穀粒の外表面層に含まれる脂質が飛散し、たんぱ
く質が変性を受けるので、たとえば、外表面に含まれる
タンパク質、脂質の除去をあまり精密に行っていない安
価な米粒を用いたとしても味覚のよい清酒を製造できる
など、製造コストを低く抑えることが出来、安価に発酵
製品を提供出来るようになった。その上、穀類を密閉空
間内に保持した状態でマイクロ波を照射するマイクロ波
処理工程を複数回に分けて繰り返し行うので、穀粒が過
熱したり乾燥したりしない適正な条件でマイクロ波処理
を行い易く、穀粒が炭化するのを防止しながらマイクロ
波処理工程を行うことが出来るので、穀粒の炭化により
発酵製品の味覚が低下するような不都合を抑制できる。
また、穀粒が米粒である場合は、マイクロ波処理を施し
た米粒の温度調節工程等における取り扱いは、蒸した米
粒の取り扱いよりも粘度の点等から容易であり、従来の
ように米粒を蒸して発酵させる場合に比べて、取扱い容
易に発酵させることが出来る。Therefore, a large number of cracks are formed in the grain with only a small amount of energy consumption for irradiating the microwave, and the grain is converted into an easily fermented state without steaming, and is subjected to the fermentation process. Reduces heat energy consumption and eliminates the need for a conventional steaming process for grains, allowing the fermentation process to be performed with extremely simple operations, greatly reducing the labor required for grain fermentation. Cereals can be fermented at a lower cost than before. Furthermore,
In addition to removing impurities adhering to the outer surface of the grain by the water washing process and removing proteins and lipids near the outer surface of the grain, the outer surface of the grain can be removed by the microwave treatment process. Since the lipids contained in the layer are scattered and the proteins are denatured, it is possible to produce good-tasting sake even using inexpensive rice grains, for example, which do not precisely remove proteins and lipids contained on the outer surface. For example, production costs can be kept low, and fermented products can be provided at low cost. In addition, the cereals are sealed
Microwave that irradiates microwave while holding in the space
The process is repeated several times and the grain
Microwave treatment under proper conditions not to heat or dry
It is possible to perform the microwave treatment step while preventing the grain from being carbonized, so that it is possible to suppress the inconvenience that the fermented product taste is reduced due to the carbonization of the grain.
In addition, when the grains are rice grains, handling the microwave-treated rice grains in the temperature control step and the like is easier than handling steamed rice grains in terms of viscosity and the like. Fermentation can be performed more easily than when fermentation is performed.
【0011】尚、上述のようにマイクロ波処理を施した
米粒を蒸さずに発酵工程に供して清酒を醸造した場合に
は、米粒を蒸した後、掛米として醸造工程に供する従来
の方法で清酒を醸造した場合に比べて、香気成分(酢酸
イソアミルエステル等)が生成しやすく、芳香の優れた
清酒が得られる事もわかった。[0011] In the case where sake is brewed by steaming the rice grains subjected to the microwave treatment as described above without steaming, the conventional method of steaming the rice grains and then subjecting them to the brewing process as hanging rice is used. Compared with sake brewing, it was also found that aroma components (isoamyl acetate and the like) were easily generated, and that sake having excellent aroma was obtained.
【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。本発明の穀類の発酵方法により清酒を醸造する場
合には、米粒を水洗する水洗工程を行ったのち、図1に
示すマイクロ波処理装置を用いてマイクロ波処理工程を
行い、後述の工程に従って発酵工程を行う。Embodiments of the present invention will be described below with reference to the drawings. When sake is brewed by the cereal fermentation method of the present invention, after performing a water washing step of washing rice grains, a microwave processing step is performed using the microwave processing apparatus shown in FIG. Perform the process.
【0013】図1,2に示すように、前記マイクロ波処
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s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形成してなるケーシングで
ある。As shown in FIGS. 1 and 2, the microwave processing apparatus includes a pair of belt conveyors 1 and 2 and a rice grain supply device 3 for supplying white rice s between the belt conveyors 1 and 2. Microwave irradiator 4 capable of irradiating microwaves to white rice s supplied between 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 s is provided, and a conveyance speed control device 7 for adjusting the operation speed of the pair of belt conveyors 1 and 2 individually is provided. is there. 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 drawing denotes a casing formed so as to prevent microwave leakage to the outside of the device.
【0014】まず、白米sを生米を水洗して、白米sの
外表面に付着した夾雑物や、前記白米sの外表面層に含
まれるタンパク質や脂質の除去を行う(水洗工程)。米
粒供給装置に前記白米sを収容し、前記米粒供給装置か
ら前記白米sを前記ベルトコンベヤ間に供給し、前記白
米sをベルトコンベヤ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が前記下側ノベルトコンベヤ1に密着するので、
前記白米sはベルトa,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, raw rice s is washed with fresh rice to remove impurities adhering to the outer surface of the white rice s and proteins and lipids contained in the outer surface layer of the white rice s (water washing step). The white rice s is stored in the rice grain supply device, the white rice s is supplied from the rice grain supply device between the belt conveyors, and the white rice s is sandwiched between the belt conveyors, and is conveyed by the microwave irradiation device while being conveyed. Irradiate the white rice s with microwaves (microwave processing step). At this time, FIG.
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.
The white rice s is sandwiched above and below the belts a, 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s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, about 15 rice, which has been subjected to the microwave treatment process,
After the temperature was adjusted to ° C. (temperature adjusting step), brewing was carried out under the conditions shown in Table 1 using the rice as a kake 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
同じ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 to almost the same condition 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、本発明の穀類の発酵方法を用い
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7.5ppmと、約2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, it was found that when the cereal fermentation method of the present invention was used, the rice was sufficiently digested on the 13th day and could be squeezed into sake, and the fermentation proceeded favorably. I understood that. On the thirteenth day, the degree of formation of isoamyl acetate acetate, which is a main fragrance component, was examined. As a result, it was 4.5 ppm according to the conventional method, whereas it was 7.5 ppm according to the method of the present invention. The production degree was confirmed to be 5 ppm, which is about twice as high, and it was proved that the sake had excellent aroma. It was found that the amount of alcohol produced was large, the liquefaction rate was 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)を40ユニット/g白米加え、3
0℃で1週間(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 performed by adding 40 units / g of white rice to Gluc S (manufactured by Amano Pharmaceutical Co.) for 10 g of rice,
The reaction was carried out at 0 ° C. for 1 week (in the presence of a preservative).
【0027】表5より、生白米s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
s組織の分解が少なく、ブドウ糖の生成量が高いため、
発酵に適した条件が得られていることがわかる。From Table 5, it can be seen that although raw white rice s is hardly digested by liquefied enzymes, microwave-treated rice is more easily digested by liquefied enzymes as well as steamed rice. However, as a condition of the microwave treatment, when the microwave irradiation treatment is performed to such an extent that a burning smell does not occur, since there is little change in the ultraviolet absorbance, the decomposition of the white rice s tissue is small, and the amount of glucose produced is high. ,
It can be seen that conditions suitable for fermentation have been obtained.
【0028】尚、上述の実施例においては、白米s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s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s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s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。In the above-described embodiment, an example in which sake is brewed from white rice s is shown. However, when liquors such as shochu are produced from grains such as wheat, white rice s, wheat, beans and the like are used. hand,
Vinegar, soy sauce, miso, etc. may be manufactured. In addition, when sake is brewed, koji is manufactured using the white rice s that has been subjected to the microwave treatment step, in addition to using the white rice s as a rice paddy. And may be subjected to a fermentation step, wherein the grains include the rice, wheat, beans, and the like, and the fermented products include sake, shochu, soy sauce, mirin, miso, vinegar, and the like. Other steps such as koji making may be included between the treatment step and 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全体側面図FIG. 1 is an overall side view of a microwave processing apparatus.
【図2】マイクロ波処理装置の全体正面図FIG. 2 is an overall front view of the microwave processing apparatus.
s 穀粒 s grain
フロントページの続き (72)発明者 松田 智彦 大阪府吹田市山田西1丁目26番408号 (72)発明者 星野 由紀夫 兵庫県明石市大久保町山手台1丁目63番 1号 (56)参考文献 特開 昭59−227257(JP,A) 特開 平3−232540(JP,A) (58)調査した分野(Int.Cl.7,DB名) C12G 3/02 A23L 1/10 Continued on the front page (72) Inventor Tomohiko Matsuda 1-26-408 Yamada Nishi, Suita-shi, Osaka (72) Inventor Yukio Hoshino 1-63-1, Yamatedai, Okubo-cho, Akashi-shi, Hyogo (56) References JP-A-59-227257 (JP, A) JP-A-3-232540 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) C12G 3/02 A23L 1/10
Claims (2)
のち、前記穀粒(s)に、その穀粒(s)を密閉空間内
に保持した状態で、マイクロ波を照射するマイクロ波処
理工程を複数回に分けて繰り返し行い、前記穀粒(s)
を発酵可能な温度に温度調整する温度調節工程を行って
発酵工程に供し、 前記水洗工程によって前記穀粒(s)の含水率を上げ
て、前記マイクロ波処理工程における前記穀粒(s)の
焦げ付きを抑制する穀類の発酵方法。After performing a washing step of washing the grains (s) with water , the grains (s) are added to the grains (s) in an enclosed space.
The microwave processing step of irradiating the microwave is repeated a plurality of times while holding the kernel (s).
Is subjected to a temperature adjustment step of adjusting the temperature to a temperature at which fermentation can be performed, and subjected to the fermentation step. The water content of the kernel (s) is increased by the water washing step, and the water content of the kernel (s) in the microwave treatment step is increased. A fermentation method for cereals that suppresses burning.
記載の穀類の発酵方法。2. The method for fermenting cereals according to claim 1, wherein the grains (s) are rice grains.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5229395A JP3131113B2 (en) | 1995-03-13 | 1995-03-13 | How to ferment cereals |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5229395A JP3131113B2 (en) | 1995-03-13 | 1995-03-13 | How to ferment cereals |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08242838A JPH08242838A (en) | 1996-09-24 |
JP3131113B2 true JP3131113B2 (en) | 2001-01-31 |
Family
ID=12910761
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JP5229395A Expired - Fee Related JP3131113B2 (en) | 1995-03-13 | 1995-03-13 | How to ferment cereals |
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JP (1) | JP3131113B2 (en) |
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KR20030070192A (en) * | 2002-02-21 | 2003-08-29 | 주식회사 두산 | Method for producing ethanol using microwave |
-
1995
- 1995-03-13 JP JP5229395A patent/JP3131113B2/en not_active Expired - Fee Related
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JPH08242838A (en) | 1996-09-24 |
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