JPS6033471B2 - Steaming method - Google Patents
Steaming methodInfo
- Publication number
- JPS6033471B2 JPS6033471B2 JP52049131A JP4913177A JPS6033471B2 JP S6033471 B2 JPS6033471 B2 JP S6033471B2 JP 52049131 A JP52049131 A JP 52049131A JP 4913177 A JP4913177 A JP 4913177A JP S6033471 B2 JPS6033471 B2 JP S6033471B2
- Authority
- JP
- Japan
- Prior art keywords
- steaming
- rice
- steamed
- temperature
- steam
- 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
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
本発明は穀類およびそれらの加工品の蒸さよう方法に関
する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for steaming grains and processed products thereof.
さらに詳しくは、蒸さよう操作中に使用する加熱媒体が
、水蒸気に酸化力を伴わない非凝縮性の気体を添加した
ものであって、しかもこの混合気体の温度は10000
を超えることを条件とする。ここで非凝縮性の気体とは
冬期の水の温度において、大気圧下では液化しない気体
を意味し、任意の気体でよく、窒素、二酸化炭素および
それらの混合物、あるいは空気中の酸素のように香味を
微妙に阻害する酸化要因をなす成分を除去した燃焼排ガ
ス等である。一般に穀類のごとき澱粉質含有の物質を、
食用あるいは発酵の原料とするには、含有される8澱粉
をQ澱粉に興隆化することが必要であり、通常1000
0前後の水蒸気を接触させるいわゆる蒸す〔蒸きよう〕
ことによって行われる。More specifically, the heating medium used during the steaming operation is water vapor added with a non-condensable gas without oxidizing power, and the temperature of this gas mixture is 10,000 yen.
The condition is that it exceeds. Here, non-condensable gas means a gas that does not liquefy under atmospheric pressure at the winter water temperature, and may be any gas, such as nitrogen, carbon dioxide and mixtures thereof, or oxygen in air. This is combustion exhaust gas from which components that cause oxidation that subtly inhibit flavor have been removed. In general, starchy substances such as grains,
In order to use it as a raw material for food or fermentation, it is necessary to convert the 8 starch contained in it into Q starch, and usually 1000
So-called steaming that brings water vapor around 0 into contact with each other.
It is done by
特に日本酒の製造等においては極めて重要な工程であり
、この蒸さよう操作の良否によっては、こうじ菌や酵母
の育成、アルコール発酵などが著しい影響をうけ、アル
コールの収率、あるいは得られる酒の味が大きく左右さ
れることが知られている。本発明は酸化力を伴わない非
凝縮性の気体と水蒸気との100℃を超えた混合気体を
使う蒸さよう方法であるが、これは水蒸気のみを用いる
いろいろな蒸さよう方法によって起る障害、すなわち被
蒸きよう物の外表面に付着した水分に起因する水蒸気の
内部鯵透を困難にする悪影響などを除くかまたは最少限
度に防ぐことであるが、その外に蒸きよう中には被蒸き
よう物内部で分割〔はくり=剥離〕現象も起し、より充
実した加熱効果をもたらす蒸さよう管理となり、品質的
にもばらつきの少し・外乾内熟した蒸し製品を得る手段
を与える特色のある蒸さよう方法である。This is an extremely important process, especially in the production of sake, and depending on the quality of this steaming operation, the growth of Koji bacteria and yeast, alcohol fermentation, etc. can be significantly affected, resulting in the alcohol yield and the taste of the resulting sake. is known to be significantly influenced by The present invention is a steaming method that uses a mixture of a non-condensable gas with no oxidizing power and water vapor at a temperature exceeding 100°C, but this method overcomes the problems caused by various steaming methods that use only water vapor, i.e. The objective is to eliminate or minimize to the minimum the negative effects of moisture adhering to the outer surface of the material to be steamed that make it difficult for water vapor to pass through the inside of the material. The phenomenon of splitting (peeling) occurs inside the container, resulting in steaming management that provides a more complete heating effect, and a feature that provides a means to obtain steamed products with little variation in quality and which are dry on the outside and ripe on the inside. There is a steaming method.
次に本発明に類似の方法として水蒸気に空気を混入する
蒸さよう方法が知られている。Next, as a method similar to the present invention, a steaming method is known in which air is mixed with water vapor.
〔特許第112515号〕しかしその方法は本明細書の
比較例表1において明確にしたように、空気中に含有さ
れる酸素により蒸米が一部酸化され、いくつかの好まし
くない効果の存在することが明らかになった。本発明は
前者のそれらの欠陥をなくして以下記述のような優れた
蒸さよう効果をもっと同時に、醸造原料として極めて優
れた品質の黍さよう物を与える蒸きよう方法である。以
下本発明のものと、空気を混入する方法のものとを比較
した表1によってその違いを示す。気体混入水蒸気によ
る黍きょう比較例 表1本発明の原理は極めて単純であ
る。[Patent No. 112515] However, as clarified in Comparative Example Table 1 of the present specification, the steamed rice is partially oxidized by the oxygen contained in the air, and there are some unfavorable effects. has become clear. The present invention is a steaming method that eliminates the former deficiencies and provides excellent steaming effects as described below while producing millet grains of extremely excellent quality as a brewing raw material. The differences are shown below in Table 1, which compares the method of the present invention and the method of mixing air. Comparative example of milling with gas-entrained water vapor Table 1 The principle of the present invention is extremely simple.
これを要約すれば■ 被蒸さよう物はその内部にも多く
の表面を有するいわゆる多孔性の物質であると評価し、
またその内部は多くの流体に対して導体であると規定し
た。To summarize, ■ Evaluate that the steamed waste material is a so-called porous material that has many surfaces inside.
It was also specified that its interior is a conductor for many fluids.
■ 混用する第二の媒体は非凝縮性のため、乾燥能力お
よび透過拡散の能力を併せもつ。■ The second medium to be mixed is non-condensable, so it has both drying ability and permeation diffusion ability.
■ 蒸さよう温度が高いので、水蒸気は遠かに余剰のエ
ネルギーを放出して平衡を取り戻す性質、すなわち物理
的な活性を有する。■ Because the steaming temperature is high, water vapor has the property of releasing excess energy far away to restore equilibrium, that is, it has physical activity.
■ 混用する第二の媒体は酸化力をもたないので被蒸さ
よう物は黍さようにより酸化作用は受けない。■ Since the second medium used in the mixture has no oxidizing power, the material to be steamed is not affected by the oxidizing action due to the presence of millet.
の四点である。There are four points.
本方法による蒸きようの特徴をまとめると■ 蒸さよう
当初被蒸さよう物に付着した遊離水分の排除が円滑であ
る。To summarize the characteristics of steaming using this method: (1) Free moisture attached to the steamed material at the beginning of steaming is smoothly removed.
■ 蒸し層全体の蒸さよう内容が均一性を保ち易し、。■ It is easy to maintain uniformity of the steaming content throughout the steaming layer.
■ 蒸しが被蒸さよう物のしん部までよく惨透する。■
綜合的に加熱効果が速くより充分である。■ Steaming penetrates well to the bottom of the steamed material. ■
Overall, the heating effect is faster and more sufficient.
などの点を指摘することが出来る。次に本発明の方法に
よって白米を蒸さようして得られた蒸米の特徴を、周知
の方法で常圧の水蒸気を用いてつくった蒸米と比較すれ
ば■ 蒸米の比表面積が広く、0.5で/タ以上容易に
拡げ得る。It is possible to point out points such as: Next, if we compare the characteristics of steamed rice obtained by steaming white rice by the method of the present invention with steamed rice made by a well-known method using steam at normal pressure, we will find that: ■ The specific surface area of steamed rice is wide, 0.5 It can be easily expanded by more than 1/2 ft.
〔本法以外では困難であろう。〕■ からっと乾き内部
は柔か〈、特にさばけがよい。■ 生ゴムのように、弾
性は強く、粘性は軽く、蒸米の粒はたやすく横割りが出
来る。[It would be difficult to do so without this law. 〕■ It dries quickly and the inside is soft, especially when it comes to handling. ■ Like raw rubber, it has strong elasticity and light viscosity, and grains of steamed rice can be easily split horizontally.
内部も乾いた状態で、しん部まで一様によく蒸せている
。■ 腰が大変に強い。The inside is also dry and steamed evenly down to the bottom. ■ My lower back is very strong.
捻る〔捻りもちづくり〕には特に力が要る。■ 蒸米の
重量〔蒸し終了直後のもの〕は僅かではあるが増え方が
確実に少し、。Twisting (making twisted rice cakes) especially requires strength. ■ The weight of steamed rice [immediately after steaming] has increased slightly, but definitely a little.
■ 黍米の外表面はすりガラスに似て粗面で光沢がなく
、粘着性は全く感じられない。■ The outer surface of millet rice is rough and lacks luster, resembling frosted glass, and there is no sense of stickiness at all.
■ こしき中のばらつきが殆どなく、上下両部とも均−
した燕米になる。■ There is almost no variation in the strainer, and both the upper and lower parts are uniform.
It becomes swallow rice.
■ 通風による冷却が速く、取り扱いや輸送は大変に容
易である。■ It cools quickly through ventilation and is very easy to handle and transport.
また本方法により得た蒸米を用いて、周知の方法で、こ
うじ、酒母およびもろみをつくり、さらにそれから清酒
を製造するとAこうじづくり
■ 黍米の比表面積が広いことと、内部に通じる細孔が
多いため、菌糸のはぜ込みが早く始まる。In addition, using the steamed rice obtained by this method, koji, yeast mash and moromi are made using well-known methods, and sake is produced from them. Because there are so many, mycelial infiltration begins early.
■ 種付け後5〜6時間で蒸米はうるみ、外表面夕 の
軟化が起る。■ 5 to 6 hours after sowing, steamed rice becomes moist and the outer surface becomes soft.
〔一般では硬化が起る。〕■ 2畑時間までに粉砕し難
い位軟化する。■ 発熱現象は早いが、こうじ菌の外表
面での繁殖〔はぜ廻り〕は一般観察では遅れる。■ 盛
り時〔2畑時間以内〕前からこうじ独特の栗0 香を発
し、作業後の品温上昇が早く睦んである。[Generally, hardening occurs. 〕■ By 2 field hours, it has become so soft that it is difficult to crush. ■ Although the fever phenomenon occurs quickly, the proliferation of Koji fungi on the outer surface is delayed by general observation. ■ The unique chestnut aroma of koji is emitted even before the ripening period (within 2 field hours), and the temperature rises quickly after harvesting.
■ 以降は自然乾燥とはぜ廻りとにより軟かごは減るが
、蝿拝すればまた軟かくなる。■ From then on, the softness of the basket will decrease due to natural drying and rimming, but it will become soft again if it is exposed to flies.
■ 盛り後7時間を超す頃より、次第に芳香を強め米粒
は内部が軟化し、発熱も旺んである。■ From around 7 hours after serving, the aroma gradually becomes stronger, the inside of the rice grains becomes softer, and the heat builds up.
■ 盛り後15〜17時間で香は最高、米粒軟化は頂点
を過ぎ、既に突きはぜ型のこうじは出来上っているが外
観は若い。以降米粒は乾燥硬化する。■ 要約して生育
が早い。■ 15 to 17 hours after ripening, the aroma is at its highest, the softening of the rice grains has passed its peak, and the koji in the shape of a seam has already been formed, but it looks young. After that, the rice grains dry and harden. ■ In summary, it grows quickly.
香は高い。酵素力価充分。B酒母づくり
■ 蒸米が内熟していて熔解速度など性状が安定してお
り、思い切った糖化操作が可能である。The scent is expensive. Enzyme titer is sufficient. B Sake mash production ■ The steamed rice is internally ripened and has stable properties such as melting speed, making drastic saccharification operations possible.
■ 早湧きは抑制し易いので、ボーメを充分にとって湧
き付かすことが出来る。■ 操作を大胆に行えば、味の
り、さばけ共にしっかりとし、必ず爽快な香が付く。■ It is easy to suppress the early spring, so you can make it spring with enough Baume. ■ If you operate boldly, you will have a firm taste and texture, and you will definitely get a refreshing aroma.
Cもろみづくり ボーメの付きは順調で、アルコール分の集積もよい。C Making moromi The Baume flavor is good, and the alcohol content is also good.
酸の析出は順調だが低目におわり、アミノ酸の析出量は
確実に減る。香は派手でなくとも発酵香が高い。全般を
通じて安定した経過をたどるので、蒸米、こうじ、酒母
のつくり方および汲水の量や品温などの相悶々係が、も
ろみ中で比較的によく把握でき、それらの調節が容易に
出来るところが特徴である。D上槽操作
粘りが少し、ので、円滑で速い。Acid precipitation is steady but at a low level, and the amount of amino acid precipitation is definitely reduced. Although the incense is not flashy, it has a strong fermented aroma. Because the process is stable throughout, you can relatively well understand the various aspects of steaming rice, koji, making the mash, the amount of water to draw, and the temperature of the product, and can easily adjust them. It is a characteristic. D Upper tank operation is a little sticky, so it is smooth and fast.
E清酒
■ 味覚は淡白で、軽く、調和がよいのが特徴であり、
秋冴え型である。E Sake ■ The taste is clear, light, and well-harmonized.
She is a bright autumn type.
■ 色は一般的に薄目であり、活性炭素による脱色効率
もよく、特に初回が高い。■ The color is generally light, and the decolorization efficiency with activated carbon is also high, especially the first time.
■ 香は爽快である。■ The scent is refreshing.
自然の発酵香であるが持続性に富む。■ アミノ酸量が
梢々少し、。Although it is a natural fermented scent, it is long-lasting. ■ The amount of amino acids is very small.
実施例 1 白米の黍さよう。Example 1 Goodbye millet for white rice.
清酒醸造用白米〔昭和5群王 山口県産アキッホ白米歩
合72%〕700k9を前処理を経てこしきに掛け暦き
し、白米品温1000 水の蒸発量7そ/分混合燃焼排
ガス温度120qC〜20000平均熱150℃、量は
15000換算平均2.2ね上/分の混入、水蒸気と燃
焼排ガスとの容量比は計算上85対1ふ毎分約10.8
2‘の接触量となり被蒸きよう物の品温は102℃〜1
0800平均で10500を目標として調節した。White rice for sake brewing [Showa 5th Gunn Akiho white rice ratio 72% from Yamaguchi Prefecture] 700k9 is pre-treated and strained to make a calendar. White rice temperature 1000 Water evaporation amount 7 so/min Mixed combustion exhaust gas temperature 120 qC~ 20,000 average heat is 150℃, the amount is 15,000 conversion average 2.2 boiling/minute, the volume ratio of steam and combustion exhaust gas is calculated to be 85:1 about 10.8 fu/min.
The amount of contact is 2', and the temperature of the material to be steamed is 102℃~1
Adjustments were made with an average of 0.800 and a target of 10.500.
蒸さよう時間は混合蒸気で25〜30分間、約15分間
で吹き抜け、蒸さよう品温経続時間は最短で5〜10分
間である。以下酒イG率などの比較を示す。本方法と一
般方法との比較表2昭和58王山口県産アキッホ白米歩
合平均約72%上段は7例、下段は11例、吟醸造りを
除き夫々の全もろみの総平均値。The steaming time is 25 to 30 minutes with mixed steam, the steam is blown out in about 15 minutes, and the temperature duration of steaming is 5 to 10 minutes at the shortest. A comparison of the alcoholic acid G rate, etc. is shown below. Comparison Table 2 of this method and the general method 1981 Akiho white rice produced in Yamaguchi prefecture Average ratio of about 72% Upper row shows 7 cases, lower row shows 11 cases, total average value of all moromi for each except for Ginjo brewing.
次に空気を混入して蒸きようしたものと一般方法すなわ
ち常温常圧の普通蒸気で蒸さようしたものとの酒化率な
どについての比較データ一があったので、参考資料とし
て下記のとおり表示する。Next, there was comparative data on the alcoholization rate of steamed products with air mixed in and those steamed using normal steam at normal temperature and pressure, so the following is shown as reference material. do.
表3昭和52玉山口県産日本晴 白米歩合72%700
k9を抜け掛け方法で蒸す。Table 3 Showa 52 Tama Nipponbare from Yamaguchi Prefecture White rice percentage 72% 700
Steam k9 using the over-hanging method.
こしき前白米品温120、水の蒸発量6夕/分、165
℃の加熱空気を注入、蒸し品温105℃、水蒸気と空気
との混合容量比82対18、総接触量12.62上/分
、全蒸さよう時間55分。Koshikimae white rice temperature 120, water evaporation rate 6 evenings/min, 165
℃ heating air was injected, the steaming product temperature was 105℃, the mixing volume ratio of steam and air was 82:18, the total contact amount was 12.62/min, and the total steaming time was 55 minutes.
添付した図面は、本発明について使用した蒸さよう設備
の中で、特に重要なところの燃焼排ガス発生に関する装
置であり、その断面図である。
以下それぞれの記号の名称を記す。但し燃料に木炭を使
用した場合である。1……エアクリーナー、2……ブロ
アーポンプ、3・…・す園滑油分離循環用タンク、4・
・・・・・燃焼炉、5・・・・・・ガス冷却器、6・・
・・・・ガス浄化冷却調整器、7……釜、8……こしき
、9……バルブ、10・・・・・・逆流防止弁、11・
・・・・・素焼燃焼筒、12・・・・・・蛇管、13・
・・・・・砂、14・・・・・・セラミックファイバー
断熱材、15・・・・・・セラミックハニカム、16…
.・・ボルトナット、17・・・・・・温度計、18・
・・・・・圧力計、19…・・・水量計、20…・・・
キヤスタブル筒、21・・・・・・冷却水。The attached drawing is a sectional view of a device related to combustion exhaust gas generation, which is particularly important among the steaming equipment used in the present invention. The names of each symbol are listed below. However, this is only when charcoal is used as fuel. 1...Air cleaner, 2...Blower pump, 3...Suen oil separation and circulation tank, 4.
... Combustion furnace, 5 ... Gas cooler, 6 ...
... Gas purification cooling regulator, 7 ... Pot, 8 ... Koshiki, 9 ... Valve, 10 ... Backflow prevention valve, 11.
... Unglazed combustion tube, 12 ... Serpentine pipe, 13.
...Sand, 14...Ceramic fiber insulation material, 15...Ceramic honeycomb, 16...
.. ... Bolts and nuts, 17 ... Thermometer, 18.
...Pressure gauge, 19...Water gauge, 20...
Castable tube, 21...Cooling water.
Claims (1)
方法において、5容量%以上60容量%以下の酸化力が
ない常温において非凝縮性の気体および95容量%以下
40容量%以上の水蒸気より成る混合気体をもちい、1
00℃を超え125℃以下の温度で加熱蒸きようを行う
ことを特徴とする方法。1. In the method of steaming grains such as rice, wheat, etc. and their processed products, non-condensable gases at room temperature with no oxidizing power of 5% to 60% by volume and steam of 40% to 95% by volume or more Using a gas mixture consisting of 1
A method characterized by performing heating steaming at a temperature exceeding 00°C and not more than 125°C.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52049131A JPS6033471B2 (en) | 1977-04-27 | 1977-04-27 | Steaming method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP52049131A JPS6033471B2 (en) | 1977-04-27 | 1977-04-27 | Steaming method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS53136537A JPS53136537A (en) | 1978-11-29 |
JPS6033471B2 true JPS6033471B2 (en) | 1985-08-02 |
Family
ID=12822502
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP52049131A Expired JPS6033471B2 (en) | 1977-04-27 | 1977-04-27 | Steaming method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6033471B2 (en) |
-
1977
- 1977-04-27 JP JP52049131A patent/JPS6033471B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS53136537A (en) | 1978-11-29 |
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