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Treatment method of particulate starch raw material and manufacturing method of fermentation product

A starch raw material and processing method technology, which is applied in the field of the manufacture of fermented products and the processing of starch raw material granules, can solve the problems of low utilization rate of raw materials, and achieve the effects of promoting the production of alcohol, accelerating the production speed of alcohol, and improving the utilization rate of raw materials.

Inactive Publication Date: 2005-06-15
KONISHI FERMENTATION RES LAB +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, as mentioned above, the grains for fermentation processed by the microwave irradiation treatment method of washing and soaking the starch raw material grains to absorb water and then irradiating them with microwaves can improve the flavor when they are supplied to the fermentation process, but there is a problem of raw material utilization. low rate problem

Method used

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  • Treatment method of particulate starch raw material and manufacturing method of fermentation product
  • Treatment method of particulate starch raw material and manufacturing method of fermentation product
  • Treatment method of particulate starch raw material and manufacturing method of fermentation product

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0045] For white rice, which is an example of starch raw material grains, the processing apparatus 100 described above is used to perform the processing method of starch raw material grains according to the present invention, that is, to perform irradiation while blowing hot air on white rice (i.e., uncooked rice) in a dry state that can be stored at room temperature. The treatment method of the present invention in the microwave irradiation treatment process of microwaves is a demonstration test for the fermentation process in the production method of fermented products.

[0046] Then, for processing white rice with other existing methods, the same demonstration test is also carried out, and the respective raw material utilization ratios are compared. In addition, as conventional methods, the following four processing methods of processing method A, processing method B, processing method C, and processing method D were performed.

[0047] Processing method A: A processing met...

experiment example 2

[0056] Next, through the same feeding test as in Example 1, the fermentation progress of various treatment methods was investigated, and the results are shown in Figure 4 .

[0057] Depend on Figure 4 It can be seen that, according to the treatment method of the present invention, the rate of alcohol production in the fermentation process (measured by weight loss with the generation of carbon dioxide gas corrected for water evaporation) is faster than that of treatment method A, treatment method B, and treatment method C. , Processing method D Any one is fast and promotes the fermentation process. Compared with treatment method A, treatment method B, treatment method C, and treatment method D, the treatment method of the present invention shows a high raw material utilization rate.

[0058] In addition, according to such a processing method of the present invention, the fermentation speed of the fermentation process is better than the existing method, and the fermentation ...

experiment example 3

[0068]Next, digestion tests were performed for various processing methods similar to those in Example 1. The results are shown in Table 4. In addition, in the digestion test, 10 g of processed rice obtained by various processing methods was added to 50 ml of a 60 unit / ml solution of the enzyme "Gulku S" (manufactured by Amano Pharmaceutical Co., Ltd.), and carried out at 30°C for 24 hours (in the presence of preservatives). anti-stand.

[0069] Baume degree

Brix degree

Processing method of the present invention

4.6

10.3

Processing method A

5.5

9.4

Processing method B

3.6

6.0

Processing method C

8.4

15.8

treatment method D

5.4

9.8

[0070] Can know by table 4, carry out the treatment method of microwave irradiation, i.e. treatment method of the present invention, treatment method A, treatment method D compare with treatment method C, the Brix...

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Abstract

The present invention relates to the technique of fermenting starch raw material grains, more specifically, in the processing method of fermenting starch raw material grains which are supplied to the fermentation process of fermenting starch raw material grains and producing fermented products such as alcoholic beverages. The preserved starch raw material granules in a dry state are irradiated with microwaves while blowing hot air.

Description

technical field [0001] The present invention relates to a technique for fermenting starch raw material granules, and more specifically, relates to the process of fermenting starch raw material granules and producing fermented products such as wine or fermented foods (hereinafter referred to as fermented products). A method of treating starch raw material grains before the starch raw material grains are supplied to a fermentation step, and a method of producing a fermented product including the treatment method. [0002] In addition, the so-called starch raw material grains refer to grains such as black rice, white rice, barley, wheat, corn, barnyardgrass, wheat, sorghum (こうりよう, コリリヤン: corn produced in China), and potatoes such as cassava or sweet potato. As long as the shape of starch raw materials such as soybeans and adzuki beans has a so-called starch granule structure, the shape of the above-mentioned starch raw materials themselves is also included, and the shape after cr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L7/104C12G3/02
CPCA23L7/1975C12G3/022C12G3/02
Inventor 小西康夫谷繁夫鱼住政明宫本武治
Owner KONISHI FERMENTATION RES LAB