JPH07231776A - Apparatus for producing fermented sugar - Google Patents
Apparatus for producing fermented sugarInfo
- Publication number
- JPH07231776A JPH07231776A JP4991894A JP4991894A JPH07231776A JP H07231776 A JPH07231776 A JP H07231776A JP 4991894 A JP4991894 A JP 4991894A JP 4991894 A JP4991894 A JP 4991894A JP H07231776 A JPH07231776 A JP H07231776A
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- saccharification
- raw material
- fermented sugar
- hot water
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M45/00—Means for pre-treatment of biological substances
- C12M45/04—Phase separators; Separation of non fermentable material; Fractionation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M39/00—Means for cleaning the apparatus or avoiding unwanted deposits of microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M41/00—Means for regulation, monitoring, measurement or control, e.g. flow regulation
- C12M41/12—Means for regulation, monitoring, measurement or control, e.g. flow regulation of temperature
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M47/00—Means for after-treatment of the produced biomass or of the fermentation or metabolic products, e.g. storage of biomass
- C12M47/10—Separation or concentration of fermentation products
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Sustainable Development (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Analytical Chemistry (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酒粕等の澱粉質を含む
工業副生成物や、かぼちゃ、栗、芋類等の澱粉質を含む
農作物から発酵糖を製造する装置に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an apparatus for producing fermented sugar from industrial by-products containing starchy substances such as sake lees and agricultural products including starchy substances such as pumpkin, chestnuts and potatoes.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】清酒製
造の副生成物である酒粕は、その一部が粕漬け等に利用
されているものの、多くは産業廃棄物として埋め立て処
分や焼却処分に付されており、有効利用されているとは
いいがたい。また、かぼちゃ、栗、芋類等の農作物は、
出荷できない場合には廃棄処分として畑に埋められてお
り、やはり有効利用されているとはいいがたい。BACKGROUND OF THE INVENTION Sake lees, which is a by-product of sake production, are partially used for soaking in lees, but most of them are used as industrial waste for landfill or incineration. It is difficult to say that it is being used and is being effectively used. In addition, agricultural products such as pumpkin, chestnuts, potatoes,
When it cannot be shipped, it is buried in the field for disposal, and it cannot be said that it is effectively used.
【０００３】これに対し、最近、酒粕等の澱粉質を含む
工業副生成物や、かぼちゃ、栗、芋類等の澱粉質を含む
農作物を原料として製造できる新規な甘味料として、発
酵糖が開発された。この発酵糖の製造により、従来廃棄
物とされていた澱粉質を含む工業副生成物や出荷できな
い農作物の有効利用を図ることができる。On the other hand, recently, fermented sugar has been developed as a novel sweetener that can be produced from industrial by-products containing starches such as sake lees and agricultural products containing starches such as pumpkin, chestnuts and potatoes as raw materials. Was done. By the production of this fermented sugar, it is possible to effectively utilize industrial by-products containing starch, which were conventionally regarded as waste, and agricultural products that cannot be shipped.
【０００４】発酵糖は、澱粉質を主成分とする物質に
麹、酵素（糖化酵素）及び水を加え、所定温度条件下で
発酵・糖化させて得られる糖であり、病人食、健康食
品、製菓、清涼飲料等の甘味料として有効に使用でき
る。発酵糖は、従来の糖のように炭水化物のみで構成さ
れている甘味料に比べ、下記の特徴を有している。Fermented sugar is a sugar obtained by adding malt, an enzyme (saccharifying enzyme) and water to a substance containing starch as a main component and fermenting and saccharifying under a predetermined temperature condition. It can be effectively used as a sweetener for confectionery and soft drinks. Fermented sugar has the following characteristics as compared to conventional sweeteners composed of only carbohydrates like sugars.
【０００５】ブドウ糖のほか、多種のオリゴ糖やロー
カロリー糖を含む。 ビタミン類、ミネラル類、有機酸類や、旨み成分であ
るアミノ酸等の窒素化合物類を豊富に含む。 複合酵素、複合脂質、複合蛋白質、複合糖質といった
特殊成分を含む。 麹菌の生産する麹酸や平常血圧維持物質を含む。 一般的な糖が単に甘さだけの糖であるのに対し、発酵
糖は口中でさらりと消失していく切れのよい甘味を有す
る。In addition to glucose, it contains various oligosaccharides and low-calorie sugars. It is rich in vitamins, minerals, organic acids, and nitrogen compounds such as amino acids, which are umami components. Contains special components such as complex enzymes, complex lipids, complex proteins, complex carbohydrates. Includes koji acid and substances that maintain normal blood pressure produced by Aspergillus oryzae. Fermented sugar has a sharp sweetness that disappears in the mouth, while common sugar is simply sweetness.
【０００６】発酵糖が、澱粉を特定の酵素で加水分解す
ることにより得られるブドウ糖などと異なり、上述した
ような多種類の成分を含むのは、酒粕や農作物に清酒用
麹を作用させて発酵・糖化させることにより、麹由来の
成分が糖に移行するためであると考えらている。したが
って、異なる種類の麹を使用することにより、異なった
成分を有する発酵糖が得られると考えられる。[0006] Unlike the glucose obtained by hydrolyzing starch with a specific enzyme, fermented sugar contains many kinds of components as described above because fermented sake is made by treating sake lees and agricultural products with malt for sake. -It is considered that the component derived from koji is converted to sugar by saccharification. Therefore, it is considered that fermented sugars having different components can be obtained by using different types of koji.
【０００７】発酵糖は、例えば吟醸酒の酒粕を原料にす
ると旨みやこくのある糖が製造でき、またかぼちゃ、栗
などの野菜や木の実も原料にできることから、澱粉質を
主成分とする廃棄物を有効利用する手段として期待され
ているが、発酵糖は現在開発された段階であり、量産は
今後の課題である。そのため、発酵糖を工業的に効率よ
く生産することのできる製造装置が要望されていた。[0007] Fermented sugar, for example, can be used as a raw material from sake lees of Ginjo sake to produce savory and rich sugars, and can also be used as a raw material for vegetables such as pumpkin and chestnut and tree nuts. Although fermented sugar is at the stage of being developed at present, mass production is an issue for the future, though it is expected as a means to effectively utilize. Therefore, a production apparatus capable of industrially producing fermented sugar has been desired.
【０００８】本発明は、上記事情に鑑みてなされたもの
で、安定した品質の発酵糖を低コストで効率よく大量生
産することができ、しかも洗浄工程を自動化して省力化
を達成することが可能な発酵糖の製造装置を提供するこ
とを目的とする。The present invention has been made in view of the above circumstances, and it is possible to mass-produce fermented sugar of stable quality efficiently at low cost, and to automate the washing process to achieve labor saving. It is an object of the present invention to provide an apparatus for producing fermentable sugar that can be used.
【０００９】[0009]
【課題を解決するための手段】本発明は、上記目的を達
成するため、澱粉質を含む工業副生成物又は農作物、
麹、酵素及び水の混合物を原料とし、この原料を発酵・
糖化させて発酵糖を製造する装置であって、発酵・糖化
温度の制御下に原料を発酵・糖化させる発酵・糖化装置
と、発酵・糖化後の原料を圧搾して固液分離を行う圧搾
装置と、圧搾装置で分離した液状物を濃縮して発酵糖を
得る濃縮装置と、発酵・糖化後の原料を発酵・糖化装置
から圧搾装置に移送する移送機構と、圧搾装置で分離し
た液状物を濃縮装置に移送する移送機構と、発酵・糖化
装置の自動洗浄を行うＣＩＰ装置とを具備することを特
徴とする発酵糖の製造装置を提供する。[Means for Solving the Problems] In order to achieve the above object, the present invention provides an industrial by-product containing a starchy material or an agricultural crop,
A mixture of koji, enzyme, and water is used as a raw material, and this raw material is fermented.
A device for producing fermented sugar by saccharification, which is a fermentation / saccharification device for fermenting / saccharifying a raw material under the control of fermentation / saccharification temperature, and a compression device for compressing the raw material after fermentation / saccharification to perform solid-liquid separation And a concentrating device for concentrating the liquid material separated by the pressing device to obtain fermented sugar, a transfer mechanism for transferring the raw material after fermentation and saccharification from the fermentation and saccharification device to the pressing device, and the liquid material separated by the pressing device. An apparatus for producing fermented sugar, comprising: a transfer mechanism for transferring to a concentrating device; and a CIP device for automatically cleaning a fermentation / saccharification device.
【００１０】この場合、発酵・糖化装置が、発酵・糖化
槽と、発酵・糖化温度を４０〜７０℃に制御する発酵・
糖化温度制御手段と、発酵・糖化槽の内壁面に原料が付
着するのを防止する掻き取り形状の攪拌羽根を有する攪
拌機構とを具備するものであることが好ましい。In this case, the fermentation / saccharification apparatus has a fermentation / saccharification tank, and a fermentation / saccharification tank for controlling the fermentation / saccharification temperature to 40 to 70 ° C.
It is preferable to include a saccharification temperature control means and a stirring mechanism having a scraping-shaped stirring blade for preventing the raw material from adhering to the inner wall surface of the fermentation / saccharification tank.
【００１１】さらに、ＣＩＰ装置が、内部を温水が流れ
る温水流通管と、温水流通管を流れる温水中に洗浄用薬
液を自動注入する薬液注入ユニットと、温水流通管に取
り付けられかつ発酵・糖化槽内に配設された温水噴出用
スプレーボールとを具備するものであることが好適であ
る。以下、本発明をさらに詳しく説明する。Further, the CIP device is provided with a hot water flow pipe through which hot water flows, a chemical injection unit for automatically injecting a cleaning chemical into hot water flowing through the hot water flow pipe, and a fermentation / saccharification tank attached to the hot water flow pipe. A spray ball for jetting hot water disposed inside is suitable. Hereinafter, the present invention will be described in more detail.
【００１２】発酵・糖化装置は、原料を所定温度下で発
酵・糖化させて発酵糖を生成させるものであり、発酵・
糖化槽、発酵・糖化温度制御手段及び原料の攪拌機構を
有することが必要である。The fermenting / saccharifying apparatus is for fermenting / saccharifying a raw material at a predetermined temperature to produce fermented sugar.
It is necessary to have a saccharification tank, a fermentation / saccharification temperature control means, and a raw material stirring mechanism.
【００１３】発酵・糖化槽としては、ステンレス製など
の任意のものを用いることができる。また、発酵・糖化
槽としては、発酵・糖化後の原料の排出バルブをその底
部に直接取り付けてあることが、発酵・糖化後の原料を
自然流下させ、液溜りなく槽中の洗浄性を高める点で望
ましい。As the fermentation / saccharification tank, any one such as stainless steel can be used. In addition, as a fermentation / saccharification tank, a discharge valve for the raw material after fermentation / saccharification is directly attached to the bottom of the tank, which allows the raw material after fermentation / saccharification to flow down naturally and enhances the cleaning performance in the tank without liquid accumulation. Desirable in terms.
【００１４】発酵・糖化温度制御手段は、発酵・糖化温
度（発酵・糖化槽内の原料の温度）を制御して発酵・糖
化を効率的に進行させるもので、発酵・糖化温度を４０
〜７０℃に制御できるものであればその構成に特に制限
はない。発酵・糖化温度制御手段の好適例としては、例
えば、発酵・糖化槽内壁の温度検知手段と、発酵・糖化
槽を加温する温水通水用ジャケットとを備え、上記温度
検知手段で検知した発酵・糖化槽内壁温度に基づきジャ
ケットに流す温水の温度や流量を制御することで発酵・
糖化槽内壁温度を制御するようにしたものなどが挙げら
れる。The fermentation / saccharification temperature control means controls the fermentation / saccharification temperature (the temperature of the raw material in the fermentation / saccharification tank) to allow the fermentation / saccharification temperature to progress efficiently.
The structure is not particularly limited as long as it can be controlled to ˜70 ° C. Suitable examples of the fermentation / saccharification temperature control means include, for example, a temperature detection means on the inner wall of the fermentation / saccharification tank, and a jacket for hot water flow for heating the fermentation / saccharification tank, and the fermentation detected by the temperature detection means.・ Fermentation by controlling the temperature and flow rate of hot water flowing to the jacket based on the inner wall temperature of the saccharification tank
Examples include those in which the temperature of the inner wall of the saccharification tank is controlled.
【００１５】攪拌機構は、発酵・糖化槽内の原料の温度
分布を均一にするためのものであり、その構成に特に限
定はないが、発酵・糖化槽の内壁面に原料が付着するの
を防止する掻き取り形状の回転する攪拌羽根を有するも
のが望ましく、このような攪拌機構を用いることにによ
り発酵・糖化槽内壁近傍において原料が局部的に異常加
熱されるのを防ぐことができる。上記攪拌羽根として
は、例えば後述する図２に示すような発酵・糖化槽の内
壁に沿った形状のＵ字状攪拌羽根が挙げられるが、これ
に限定されるものではない。また、攪拌機構は攪拌羽根
を低速で回転させることができ、かつ攪拌羽根の回転速
度を調節できるものが好適であり、攪拌羽根は容易に洗
浄できるものであることが好ましい。The stirring mechanism is for making the temperature distribution of the raw material in the fermentation / saccharification tank uniform, and the structure thereof is not particularly limited, but it is possible to prevent the raw material from adhering to the inner wall surface of the fermentation / saccharification tank. It is desirable to have a rotating stirring blade having a scraping shape for prevention, and by using such a stirring mechanism, it is possible to prevent the raw material from being locally abnormally heated near the inner wall of the fermentation / saccharification tank. Examples of the stirring blade include, but are not limited to, a U-shaped stirring blade having a shape along the inner wall of the fermentation / saccharification tank as shown in FIG. 2 described later. In addition, it is preferable that the stirring mechanism can rotate the stirring blade at a low speed and can adjust the rotation speed of the stirring blade, and the stirring blade is preferably one that can be easily washed.
【００１６】澱粉質を含む工業副生成物又は農作物、
麹、酵素の発酵・糖化槽への投入は、ベルトコンベア、
スクリューコンベア、ホイスト等を用いて行うことがで
きる。発酵・糖化槽への水の投入は、設定流量の水を自
動投入できるバッチカウンターを設置した配管などによ
って行うことができる。この場合、澱粉質を含む工業副
生成物又は農作物：麹：酵素：水の重量比は、通常、５
００〜１０００：１００〜２００：０．５〜１．５：１
０００〜２０００とする。Industrial by-products or crops containing starch,
Koji and enzymes are put into the fermentation / saccharification tank using a belt conveyor,
It can be performed using a screw conveyor, a hoist or the like. The water can be put into the fermentation / saccharification tank by a pipe equipped with a batch counter capable of automatically feeding a set amount of water. In this case, the weight ratio of industrial by-products or crops containing starchy substances: koji: enzyme: water is usually 5
00-1000: 100-200: 0.5-1.5: 1
000 to 2000.
【００１７】圧搾装置は、発酵・糖化装置で発酵・糖化
させた原料の固液分離を行い、発酵糖を含む液状物（水
溶性液状物）を採取するものである。圧搾装置として
は、従来より固液分離に使用されているフィルタープレ
ス型圧搾装置等の任意のものを用いることができる。The squeezing device is a device for performing solid-liquid separation of raw materials fermented and saccharified by the fermentation / saccharification device, and collecting a liquid substance (water-soluble liquid substance) containing fermented sugar. As the squeezing device, any device such as a filter press type squeezing device conventionally used for solid-liquid separation can be used.
【００１８】濃縮装置は、圧搾装置で採取した液状物を
濃縮して製品としての発酵糖を得るものである。濃縮装
置としては、発酵糖を含む液状物にできるだけ熱の影響
を与えないものが好ましく、例えばプレート式蒸発装置
（ワンパス濃縮装置）、減圧式の循環濃縮装置、遠心式
真空蒸発方式の濃縮装置などを好適に用いることができ
るが、これらに限定されるものではない。The concentrating device concentrates the liquid substance collected by the pressing device to obtain fermented sugar as a product. As the concentrating device, it is preferable that the liquid substance containing fermented sugar is not affected by heat as much as possible. Can be preferably used, but is not limited thereto.
【００１９】発酵・糖化装置から圧搾装置への移送機構
及び圧搾装置から濃縮装置への移送機構としては、移送
配管とそれに設けられたポンプとを備え、ポンプの作動
によって移送を行うものなどが挙げられる。各移送機構
には、必要により、各装置からの反応物を自然流下させ
てそれを受ける受槽を設けることができる。The transfer mechanism from the fermentation / saccharification device to the pressing device and the transfer mechanism from the pressing device to the concentrating device include a transfer pipe and a pump provided therein, and the transfer is performed by the operation of the pump. To be If necessary, each transfer mechanism can be provided with a receiving tank for allowing the reactant from each device to flow down naturally and receiving it.
【００２０】ＣＩＰ装置（Cleaning In Place 装置）
は、装置の自動洗浄を行う定置洗浄装置であり、本発明
では少なくとも発酵・糖化装置の洗浄を行う。ＣＩＰ装
置の構成に限定はないが、後述する図３に示すように、
管内を流れる温水中に洗浄用薬液を自動注入し、この薬
液を注入した温水を発酵・糖化槽内に設けたスプレーボ
ールから噴射することによって、発酵・糖化槽内壁、攪
拌羽根等を洗浄するようにしたものを好適に採用するこ
とができ、これにより発酵・糖化装置の洗浄を良好に行
うことができる。なお、本発明ではＣＩＰ装置によって
発酵・糖化装置以外の装置類（圧搾装置、濃縮装置等）
の洗浄を行うようにしてもよい。また、ＣＩＰ装置によ
って配管に温水等を所定流速で循環させることにより、
配管類の洗浄を行うようにしてもよい。CIP device (Cleaning In Place device)
Is a stationary cleaning apparatus for automatically cleaning the apparatus, and in the present invention, at least the fermentation / saccharification apparatus is cleaned. The configuration of the CIP device is not limited, but as shown in FIG.
The cleaning chemicals are automatically injected into the hot water flowing in the pipe, and the hot water with the chemicals injected is sprayed from the spray ball provided in the fermentation / saccharification tank to wash the inner wall of the fermentation / saccharification tank and the stirring blades. It is possible to favorably employ the above-mentioned one, whereby the fermentation / saccharification device can be washed well. In the present invention, a device other than the fermentation / saccharification device (pressing device, concentrating device, etc.) is used by the CIP device.
You may make it wash. In addition, by circulating hot water or the like at a predetermined flow rate in the pipe by the CIP device,
The piping may be cleaned.
【００２１】[0021]
【実施例】次に、実施例により本発明を具体的に示す
が、本発明は下記実施例に限定されるものではない。EXAMPLES Next, the present invention will be illustrated concretely by examples, but the present invention is not limited to the following examples.
【００２２】図１は本発明の一実施例に係る発酵糖の製
造装置を示す。図１の装置において、２は発酵・糖化装
置、４は澱粉質を含む工業副生成物又は農作物、麹及び
酵素の投入用コンベア、６は水注入管、８は加熱器、１
０は流量計、１２は発酵・糖化原料受槽、１４は移送配
管、１６はポンプ、１８は圧搾装置、２０は濾液受槽、
２２は移送配管、２４はポンプ、２６は濃縮装置、２８
は発酵糖受槽、３０はＣＩＰ装置を示す。FIG. 1 shows an apparatus for producing fermented sugar according to an embodiment of the present invention. In the apparatus of FIG. 1, 2 is a fermentation / saccharification apparatus, 4 is a conveyor for inputting industrial by-products or agricultural products containing starch, koji and enzyme, 6 is a water injection pipe, 8 is a heater, 1
0 is a flow meter, 12 is a fermentation / saccharification raw material receiving tank, 14 is a transfer pipe, 16 is a pump, 18 is a pressing device, 20 is a filtrate receiving tank,
22 is a transfer pipe, 24 is a pump, 26 is a concentrator, 28
Indicates a fermented sugar receiving tank, and 30 indicates a CIP device.
【００２３】本例では、発酵・糖化原料受槽１２、移送
配管１４及びポンプ１６が発酵・糖化後の原料を発酵・
糖化装置２から圧搾装置１８に移送する移送機構を構成
し、濾液受槽２０、移送配管２２、ポンプ２４が圧搾装
置で分離した液状物を濃縮装置に移送する移送機構を構
成している。In this example, the fermentation / saccharification raw material receiving tank 12, the transfer pipe 14, and the pump 16 ferment / saccharify the raw material.
A transfer mechanism that transfers from the saccharification device 2 to the pressing device 18 is configured, and the filtrate receiving tank 20, the transfer pipe 22, and the pump 24 configure a transfer mechanism that transfers the liquid substance separated by the pressing device to the concentrating device.
【００２４】発酵・糖化装置２は、図２に示すように、
ステンレス製の発酵・糖化槽３２と、発酵・糖化温度制
御手段と、攪拌機構３４とを有する。発酵・糖化温度制
御手段は、発酵・糖化槽３２内壁の温度を検知する温度
検知手段（図示せず）と、発酵・糖化槽３２の周囲に設
けられた温水通水用ジャケット３６とからなり、温度検
知手段で検知した発酵・糖化槽３２の内壁温度に基づく
制御下にジャケット３６に温水を流すことにより、発酵
・糖化温度を約６０℃に保つ。The fermentation / saccharification apparatus 2 is, as shown in FIG.
It has a fermentation / saccharification tank 32 made of stainless steel, a fermentation / saccharification temperature control means, and a stirring mechanism 34. The fermentation / saccharification temperature control means comprises a temperature detection means (not shown) for detecting the temperature of the inner wall of the fermentation / saccharification tank 32, and a hot water passage jacket 36 provided around the fermentation / saccharification tank 32. The fermentation / saccharification temperature is maintained at about 60 ° C. by flowing hot water through the jacket 36 under control based on the inner wall temperature of the fermentation / saccharification tank 32 detected by the temperature detection means.
【００２５】攪拌機構３４は、モータ３８と、モータ３
８に連結された回転軸４０と、回転軸４０の中間部に固
定された小型攪拌羽根４２、４２と、回転軸４０の下部
に固定されたＵ字状攪拌羽根４４とからなる。Ｕ字状攪
拌羽根４４は、発酵・糖化槽３２の内壁に沿った形状に
形成され、これにより発酵・糖化槽３２の内壁面に付着
した原料を掻き取るようにして攪拌を行う。The stirring mechanism 34 includes a motor 38 and a motor 3
The rotary shaft 40 is connected to the rotary shaft 40, the small stirring blades 42, 42 fixed to the intermediate portion of the rotary shaft 40, and the U-shaped stirring blade 44 fixed to the lower portion of the rotary shaft 40. The U-shaped stirring blade 44 is formed in a shape along the inner wall of the fermentation / saccharification tank 32, thereby stirring the raw material adhering to the inner wall of the fermentation / saccharification tank 32.
【００２６】圧搾装置１８は、フィルタープレス型のも
のである。圧搾装置１８で分離された濾液（発酵糖を含
む液状物）は、濾液受槽２０に自然流下する。一方、圧
搾固形物は人手又は自動機構により除去される。濃縮装
置２６は、プレート式蒸発装置（ワンパス濃縮装置）で
ある。濃縮液は発酵糖受槽２８に受けられ、製品とな
る。The squeezing device 18 is of the filter press type. The filtrate (liquid substance containing fermented sugar) separated by the pressing device 18 naturally flows down to the filtrate receiving tank 20. On the other hand, the pressed solids are removed manually or by an automatic mechanism. The concentrator 26 is a plate-type evaporator (one-pass concentrator). The concentrated liquid is received by the fermented sugar receiving tank 28 and becomes a product.
【００２７】ＣＩＰ装置３０は、図３に示すように、温
水供給設備４６と、温水供給設備４６から供給される温
水が流れる温水流通管４８と、薬液タンク５０及び薬注
ポンプ５２を所定数（本例では２個ずつ）有し、温水流
通管４８を流れる温水中に洗浄用薬液を自動注入する薬
液注入ユニット５４と、温水ヒータ５６と、温水流通管
４８に取り付けられかつ発酵・糖化槽３２内に配設され
たスプレーボール５８とを有する。ＣＩＰ装置３０は、
発酵糖の製造後にスプレーボール５８から薬液が注入さ
れた温水を高圧で噴出させ、これにより発酵・糖化槽内
壁、攪拌羽根、付帯配管等の自動洗浄を行う。As shown in FIG. 3, the CIP device 30 has a predetermined number of hot water supply equipment 46, a hot water flow pipe 48 through which hot water supplied from the hot water supply equipment 46 flows, a chemical liquid tank 50 and a chemical injection pump 52 ( (Two in this example), a chemical solution injection unit 54 for automatically injecting a cleaning chemical solution into the hot water flowing through the hot water flow pipe 48, a hot water heater 56, and a fermentation / saccharification tank 32 attached to the hot water flow pipe 48. A spray ball 58 disposed therein. The CIP device 30 is
After the fermented sugar is produced, hot water containing a chemical solution is jetted from the spray ball 58 at a high pressure, thereby automatically cleaning the inner wall of the fermentation / saccharification tank, stirring blades, auxiliary pipes, and the like.
【００２８】本実施例の発酵糖製造装置による発酵糖の
製造は、下記のようにして行う。 発酵・糖化装置２の発酵・糖化槽３２内に、コンベア
４から澱粉質を含む工業副生成物又は農作物、麹及び酵
素を投入するとともに、水注入管６から水を投入する。 攪拌機構３４によって原料を攪拌し、発酵・糖化温度
制御手段によって発酵・糖化温度を制御しながら、原料
の発酵・糖化を行う。 発酵・糖化槽３２の排出バルブ（図示せず）を開き、
発酵・糖化した原料を発酵・糖化原料受槽１２に移す。 ポンプ１６の作動によって発酵・糖化原料受槽１２内
の発酵・糖化原料を圧搾装置１８に送る。 圧搾装置１８で発酵・糖化原料の固液分離を行い、液
状物を濾液受槽２０に採取する。 ポンプ２４の作動によって濾液受槽２０内の液状物を
濃縮装置２６に送る。 濃縮装置２６で液状物の濃縮を行い、製品としての蜂
蜜状の発酵糖を得る。この発酵糖は発酵糖受槽２８に採
取される。 ＣＩＰ装置３０を作動させて発酵・糖化装置２の洗浄
を行う。その後、次の発酵糖製造を行う。Production of fermented sugar by the fermented sugar production apparatus of this embodiment is carried out as follows. In the fermentation / saccharification tank 32 of the fermentation / saccharification apparatus 2, industrial by-products or agricultural products containing starch, koji and enzymes are charged from the conveyor 4 and water is charged from the water injection pipe 6. The stirring mechanism 34 stirs the raw material, and the fermentation / saccharification temperature control means controls the fermentation / saccharification temperature to ferment / saccharify the raw material. Open the discharge valve (not shown) of the fermentation / saccharification tank 32,
The fermented / saccharified raw material is transferred to the fermented / saccharified raw material receiving tank 12. The fermentation / saccharification raw material in the fermentation / saccharification raw material receiving tank 12 is sent to the pressing device 18 by the operation of the pump 16. The squeezing device 18 performs solid-liquid separation of the fermentation / saccharification raw material, and collects the liquid material in the filtrate receiving tank 20. By operating the pump 24, the liquid substance in the filtrate receiving tank 20 is sent to the concentrating device 26. The liquid material is concentrated by the concentrating device 26 to obtain honey-like fermented sugar as a product. This fermented sugar is collected in the fermented sugar receiving tank 28. The fermentation / saccharification device 2 is washed by operating the CIP device 30. Then, the next fermented sugar is produced.
【００２９】なお、本発明は上記実施例に限定されるも
のではなく、例えば省力化の観点から圧搾装置等をＣＩ
Ｐ装置で自動洗浄するようにしてもよい。また、その他
の構成についても本発明の要旨を逸脱しない範囲で種々
変更して差し支えない。The present invention is not limited to the above-mentioned embodiment, and for example, a squeezing device or the like is used as a CI from the viewpoint of labor saving.
You may make it wash | clean automatically with P apparatus. Further, other configurations may be variously modified without departing from the scope of the present invention.
【００３０】以下、本発明の装置を用いた発酵糖の製造
例を示す。この場合、製造装置としては、濃縮装置とし
てプレート式蒸発装置に代えて減圧式の循環濃縮装置を
用いたこと以外は、上記実施例と同じ装置を用いた。各
装置、原料の詳細は後述する通りである。An example of producing fermented sugar using the apparatus of the present invention will be shown below. In this case, as the manufacturing apparatus, the same apparatus as that in the above-mentioned example was used, except that a pressure reducing type circulation concentrating apparatus was used as the concentrating apparatus instead of the plate type evaporator. Details of each device and raw material are as described later.
【００３１】製造例１ ［製造装置］ 発酵・糖化装置 ３０リットル発酵・糖化タンク（ジャケット及び攪拌機
付き） 圧搾装置 藪田機械社製 藪田式濾過圧搾機４０Ｄ−４型テスト機 濾室数：４室 濾過面積：０．９４ｍ2 濾室容積：９．８リットル 濃縮装置 日阪製作所社製 減圧式の循環式濃縮試験機ＲＥＶ−Ｔ 蒸発量：ＭＡＸ ２．５ｋｇ／時間 Production Example 1 [Production apparatus] Fermentation / saccharification apparatus 30 liter fermentation / saccharification tank (with jacket and stirrer) Pressing device Yabuta Machinery Co., Ltd. Yabuta-type filtering press 40D-4 type testing machine Number of filtration chambers: 4 chambers Filtration Area: 0.94 m 2 Filtration chamber volume: 9.8 liters Concentrator Hisaka Seisakusho's decompression-type circulating concentration tester REV-T Evaporation: MAX 2.5 kg / hour
【００３２】［原料］ 酒粕 米麹：セブンライス工業社製 乾燥米麹 酵素剤：東洋紡実業社製 酒造四段用酵素剤マグナッ
クスＪＷ−１０１ 水：水道水[Raw Material] Sake lees rice malt: Seven Rice Kogyo Co., Ltd. dried rice koji Enzyme preparation: Toyobo Jitsugyo Co., Ltd. Sake brewing four-stage enzyme preparation Magnus JW-101 Water: Tap water
【００３３】［製造条件］ 発酵・糖化条件 発酵・糖化温度：６０℃ 圧搾条件 濾布材質：ポリエステル平織り 濾布通気度：約４ｃｃ／ｃｍ2・ｓｅｃ 圧搾圧力：３〜５Ｋｇ／ｃｍ2・Ｇ 圧搾時間：３〜６時間 濾過速度：１０．４リットル／ｍ2 濃縮（減圧濃縮）条件 運転圧力：８０Ｔｏｒｒ 運転温度：６０℃ 運転時間：６時間 濃縮倍率：５〜１０倍濃縮[Manufacturing conditions] Fermentation / saccharification conditions Fermentation / saccharification temperature: 60 ° C. pressing conditions Filter cloth material: Polyester plain weave Filter cloth air permeability: about 4 cc / cm 2 · sec Compressing pressure: 3-5 Kg / cm 2 · G pressing Time: 3 to 6 hours Filtration rate: 10.4 liters / m 2 Concentration (vacuum concentration) conditions Operating pressure: 80 Torr Operating temperature: 60 ° C. Operating time: 6 hours Concentration factor: 5 to 10 times concentration
【００３４】酒粕：米麹：酵素剤：水を８５０：１５
０：１：１５００の重量比で使用し、発酵・糖化を行っ
た。そして、１時間毎に発酵・糖化原料のブリックスを
測定し、ブリックスの上昇が見られなくなったところで
発酵・糖化を終了し、圧搾、濃縮を行った。各工程（発
酵・糖化前後、圧搾後、濃縮後）において、生成物のブ
リックス、粘度、グルコース濃度、エタノール濃度を測
定した結果を表１に示す。Sake lees: rice koji: enzyme: water 850: 15
Fermentation and saccharification were performed using the weight ratio of 0: 1: 1500. Then, the brix of the fermentation / saccharification raw material was measured every hour, and when no increase in the brix was observed, the fermentation / saccharification was terminated, and compression and concentration were performed. Table 1 shows the results of measuring the Brix, viscosity, glucose concentration, and ethanol concentration of the product in each step (before and after fermentation / saccharification, after pressing, after concentration).
【００３５】[0035]
【表１】 [Table 1]
【００３６】製造例２ 酒粕をかぼちゃに代え、かぼちゃ：米麹：酵素剤：水を
８８０：１６０：１：１２００の重量比で使用したこと
以外は、製造例１と同様にして発酵糖の製造を行った。
各工程（発酵・糖化前後、圧搾後、濃縮後）において、
生成物のブリックス、粘度、グルコース濃度を測定した
結果を表２に示す。 Production Example 2 Production of fermented sugar in the same manner as in Production Example 1 except that squash was replaced with pumpkin, and pumpkin: rice malt: enzyme agent: water were used in a weight ratio of 880: 160: 1: 1200. I went.
In each process (before and after fermentation / saccharification, after pressing, after concentration),
Table 2 shows the results of measuring the brix, viscosity, and glucose concentration of the product.
【００３７】[0037]
【表２】 [Table 2]
【００３８】[0038]
【発明の効果】以上のように、本発明によれば、澱粉質
を含む工業副生成物や農作物を原料として、安定した品
質の発酵糖を低コストで効率よく大量生産することがで
き、しかも洗浄工程を自動化して省力化を達成すること
が可能である。そのため、本発明によれば、従来廃棄物
とされていた澱粉質を含む工業副生成物や出荷できない
農作物の有効利用を図ることができ、しかもこれを優れ
た特性を有する新規な甘味料である発酵糖に変換するこ
とができる。この場合、請求項２の発明によれば発酵・
糖化時における原料の局部的な異常加熱を防止すること
ができ、請求項３の発明によれば発酵・糖化装置の洗浄
を特に良好に行うことができる。INDUSTRIAL APPLICABILITY As described above, according to the present invention, a stable quality fermented sugar can be mass-produced efficiently at low cost using industrial by-products containing starch and agricultural products as raw materials. It is possible to achieve labor saving by automating the washing process. Therefore, according to the present invention, it is possible to effectively utilize industrial by-products containing starches and agricultural products that cannot be shipped, which have been conventionally regarded as waste, and are novel sweeteners having excellent properties. It can be converted to fermented sugar. In this case, according to the invention of claim 2, fermentation /
It is possible to prevent local abnormal heating of the raw material during saccharification, and according to the invention of claim 3, the fermentation / saccharification apparatus can be washed particularly well.
【図面の簡単な説明】[Brief description of drawings]
【図１】図１は、本発明の一実施例に係る発酵糖製造装
置を示す概略フロー図である。FIG. 1 is a schematic flow diagram showing a fermented sugar production apparatus according to an embodiment of the present invention.
【図２】図２は、同製造装置の発酵・糖化装置を示す模
式的概略図である。FIG. 2 is a schematic diagram showing a fermentation / saccharification apparatus of the manufacturing apparatus.
【図３】図３は、同製造装置のＣＩＰ装置を示す概略フ
ロー図である。FIG. 3 is a schematic flow diagram showing a CIP device of the manufacturing apparatus.
２ 発酵・糖化装置 ４ コンベア ６ 水注入管 １２ 発酵・糖化原料受槽 １４ 移送配管 １６ ポンプ １８ 圧搾装置 ２０ 濾液受槽 ２２ 移送配管 ２４ ポンプ ２６ 濃縮装置 ２８ 発酵糖受槽 ３０ ＣＩＰ装置 ３２ 発酵・糖化槽 ３４ 攪拌機構 ３６ ジャケット ３８ モータ ４４ Ｕ字状攪拌羽根 ４６ 温水供給設備 ４８ 温水流通管 ５４ 薬液注入ユニット ５８ スプレーボール 2 Fermentation / Saccharification Equipment 4 Conveyor 6 Water Injection Pipe 12 Fermentation / Saccharification Raw Material Receiving Tank 14 Transfer Pipe 16 Pump 18 Compressor 20 Filtrate Receiving Tank 22 Transfer Pipe 24 Pump 26 Concentrator 28 Fermentation Sugar Receiving Tank 30 CIP Equipment 32 Fermentation / Saccharification Tank 34 Stirring Mechanism 36 Jacket 38 Motor 44 U-Shaped Stirring Blade 46 Hot Water Supply Facility 48 Hot Water Flow Pipe 54 Chemical Solution Injecting Unit 58 Spray Ball
───────────────────────────────────────────────────── フロントページの続き (72)発明者 藤野 一夫 神奈川県横浜市神奈川区新浦島町１−１− 25 キリンエンジニアリング株式会社内 (72)発明者 水谷 和秋 神奈川県横浜市神奈川区新浦島町１−１− 25 キリンエンジニアリング株式会社内 (72)発明者 中村 貴昭 神奈川県横浜市神奈川区新浦島町１−１− 25 キリンエンジニアリング株式会社内 (72)発明者 池田 健一 神奈川県横浜市神奈川区新浦島町１−１− 25 キリンエンジニアリング株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kazuo Fujino 1-1-25 Shinurashima-cho, Kanagawa-ku, Yokohama, Kanagawa Prefecture Kirin Engineering Co., Ltd. (72) Inventor Kazuaki Mizutani 1-Shin-urashima-cho, Kanagawa-ku, Yokohama, Kanagawa Prefecture 1-25 Kirin Engineering Co., Ltd. (72) Inventor Takaaki Nakamura 1-1 Shinrashima-cho, Kanagawa-ku, Yokohama, Kanagawa Prefecture 1-2-5 Kirin Engineering Co., Ltd. (72) Kenichi Ikeda Shin-urashima-cho, Kanagawa-ku, Yokohama 1- 1-25 Kirin Engineering Co., Ltd.
Claims (3)
麹、酵素及び水の混合物を原料とし、この原料を発酵・
糖化させて発酵糖を製造する装置であって、 発酵・糖化温度の制御下に原料を発酵・糖化させる発酵
・糖化装置と、 発酵・糖化後の原料を圧搾して固液分離を行う圧搾装置
と、 圧搾装置で分離した液状物を濃縮して発酵糖を得る濃縮
装置と、 発酵・糖化後の原料を発酵・糖化装置から圧搾装置に移
送する移送機構と、 圧搾装置で分離した液状物を濃縮装置に移送する移送機
構と、 発酵・糖化装置の自動洗浄を行うＣＩＰ装置とを具備す
ることを特徴とする発酵糖の製造装置。1. An industrial by-product or agricultural product containing starch,
A mixture of koji, enzyme, and water is used as a raw material, and this raw material is fermented.
An apparatus for producing fermented sugar by saccharification, that is, a fermentation / saccharification apparatus for fermenting / saccharifying a raw material under the control of fermentation / saccharification temperature, and a compression apparatus for compressing the raw material after fermentation / saccharification to perform solid-liquid separation And a concentrating device for concentrating the liquid matter separated by the squeezing device to obtain fermented sugar, a transfer mechanism for transferring the raw materials after fermentation and saccharification from the fermentation and saccharification device to the squeezing device, and the liquid substance separated by the squeezing device. An apparatus for producing fermented sugar, comprising: a transfer mechanism for transferring to a concentrating device; and a CIP device for automatically cleaning the fermentation / saccharification device.
酵・糖化温度を４０〜７０℃に制御する発酵・糖化温度
制御手段と、発酵・糖化槽の内壁面に原料が付着するの
を防止する掻き取り形状の攪拌羽根を有する攪拌機構と
を具備するものである請求項１記載の発酵糖の製造装
置。2. The fermentation / saccharification apparatus comprises a fermentation / saccharification tank, fermentation / saccharification temperature control means for controlling the fermentation / saccharification temperature to 40 to 70 ° C., and raw materials attached to the inner wall surface of the fermentation / saccharification tank. An apparatus for producing fermented sugar according to claim 1, further comprising a stirring mechanism having a scraping-shaped stirring blade for preventing the above.
流通管と、温水流通管を流れる温水中に洗浄用薬液を自
動注入する薬液注入ユニットと、温水流通管に取り付け
られかつ発酵・糖化槽内に配設された温水噴出用スプレ
ーボールとを具備するものである請求項１又は２記載の
発酵糖の製造装置。3. A CIP device, a hot water flow pipe through which hot water flows, a chemical injection unit for automatically injecting a cleaning chemical into hot water flowing through the hot water flow pipe, and a fermentation / saccharification tank attached to the hot water flow pipe. The apparatus for producing fermented sugar according to claim 1 or 2, further comprising: a spray ball for jetting hot water disposed inside.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4991894A JPH07231776A (en) | 1994-02-24 | 1994-02-24 | Apparatus for producing fermented sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4991894A JPH07231776A (en) | 1994-02-24 | 1994-02-24 | Apparatus for producing fermented sugar |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07231776A true JPH07231776A (en) | 1995-09-05 |
Family
ID=12844397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4991894A Pending JPH07231776A (en) | 1994-02-24 | 1994-02-24 | Apparatus for producing fermented sugar |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07231776A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2012042840A1 (en) * | 2010-09-30 | 2012-04-05 | 川崎重工業株式会社 | Method for producing ethanol with cellulosic biomass as starting material |
| JP2013507983A (en) * | 2009-10-27 | 2013-03-07 | ピュアバイオ アンド テック インコーポレイテッド | Regenerative cell extraction system |
| JP2013507984A (en) * | 2009-10-27 | 2013-03-07 | ピュアバイオ アンド テック インコーポレイテッド | Regenerative cell extraction unit and regenerative cell extraction system |
| RU2560443C2 (en) * | 2010-03-15 | 2015-08-20 | Торэй Индастриз, Инк. | Method and device for manufacturing sugar solution |
| RU2564571C2 (en) * | 2010-03-15 | 2015-10-10 | Торэй Индастриз, Инк. | Method for sugar solution production and device for such production |
| KR20220049627A (en) * | 2020-10-14 | 2022-04-22 | 전성택 | Device for transfer of hydrolysis admixture |
| KR102637154B1 (en) * | 2023-06-19 | 2024-02-16 | 한성뉴테크 주식회사 | Apparatus for producing distilled liquor by vacuum distillation |
-
1994
- 1994-02-24 JP JP4991894A patent/JPH07231776A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013507983A (en) * | 2009-10-27 | 2013-03-07 | ピュアバイオ アンド テック インコーポレイテッド | Regenerative cell extraction system |
| JP2013507984A (en) * | 2009-10-27 | 2013-03-07 | ピュアバイオ アンド テック インコーポレイテッド | Regenerative cell extraction unit and regenerative cell extraction system |
| RU2560443C2 (en) * | 2010-03-15 | 2015-08-20 | Торэй Индастриз, Инк. | Method and device for manufacturing sugar solution |
| RU2564571C2 (en) * | 2010-03-15 | 2015-10-10 | Торэй Индастриз, Инк. | Method for sugar solution production and device for such production |
| WO2012042840A1 (en) * | 2010-09-30 | 2012-04-05 | 川崎重工業株式会社 | Method for producing ethanol with cellulosic biomass as starting material |
| CN103052714A (en) * | 2010-09-30 | 2013-04-17 | 川崎重工业株式会社 | Method for producing ethanol with cellulosic biomass as starting material |
| KR20220049627A (en) * | 2020-10-14 | 2022-04-22 | 전성택 | Device for transfer of hydrolysis admixture |
| KR102637154B1 (en) * | 2023-06-19 | 2024-02-16 | 한성뉴테크 주식회사 | Apparatus for producing distilled liquor by vacuum distillation |
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