JP2001095523A - Method for producing parched tuber and root, parched tuber and root koji, and liquor and food using them - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing from tubers and roots parched tubers and roots, and parched tubers and roots koji each improved in palate feeling, brewing and food suitability, and to provide a method for producing new liquors and foods using the above products. SOLUTION: This method for producing parched tubers and roots comprises cutting tubers and roots to bring them into cut products followed by parching the resultant; the 2nd objective method for producing parched tubers and roots koji comprises producing koji from the above parched tubers and roots; and the 3rd objective method for producing liquors and foods comprises using the above products. It is preferable that the cut products are such ones as to be passable through a mesh of 1-10 mm. The tubers and roots represent a generic term of underground stems of plants or grown roots.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to roasted potatoes obtained by roasting potatoes, roasted potato koji obtained by koji-making the same, and methods for producing alcoholic beverages and foods using the same.

[0002]

2. Description of the Related Art Potatoes are generally referred to as those in which the rhizomes or roots of plants are developed. These include sweet potatoes (sweet potatoes), potatoes, cassava, yam, potatoes, konjac, kashuimo, chorogiimo, haspachi, and potatoes. Etc. are included. Taking sweet potatoes as an example, sweet potatoes are used for baking, steaming, boiled, and used as raw materials for yokan, bean jam, rice cracker, candy, starch, and alcohol and alcohol. Become. Sweet potatoes such as baked sweet potatoes and steamed sweet potatoes have a strong sweetness because they contain β-amylase and a considerable amount of starch is converted to maltose and dextrin by heating. In addition, dried sweet potatoes have been made for preservation since ancient times, and there are two drying methods: raw and dried. Raw cut and dried sweet potatoes 1c
Cut to the m-thickness, spread it on the folds, and dry it in the sun for several days. It is better to expose to the wind and air-dry as much as possible. Well dried ones can be stored until the following year.
For steaming and drying, the washed sweet potato is steamed for 1 to 2 hours as a whole. In the meantime, if cold water is hit two or three times, the sweet potatoes become sticky. When it becomes soft, remove it and peel it before cooling, and let it cool for a while. After the surface becomes slightly hard, cut it to a thickness of 6 to 7 cm, spread it on a saponé and dry in the sun. After 4 to 5 days, it dries to a transparent turquoise color.
In addition, peel the skin raw, cut it to a thickness of about 1 cm, immerse it in water, remove the acne, boil it in boiling water for about 10 minutes, and later dry it dry more firmly than steamed dry It can be stored for more than one year [Revised Food Dictionary 4 Vegetables, Publishing House Pearl Shoin, Editor Tomomi Kono, No. 105-
123 pages, reprinted in 1986 (first edition, 1974)]. In addition, sweet potato used in industry employs a process of washing, excising sweet potatoes (removing both ends and diseased roots of sweet potato), steaming (koshiki, steaming type, continuous type), and crushing. This crushing is to make the alcohol more susceptible to the action of enzymes. The method includes a chopper type, a roll type, a hammer mill type, a cutter type and the like. Chopper type,
The hammer mill type can change the degree of crushing and change the size of chips [Authentic Shochu manufacturing technology, Japan Brewery Association, pages 65-71, published December 10, 1991] .

[0003] As a method for producing alcoholic beverages using sweet potato as a raw material, there is the following method. The sweet potatoes are washed and the large ones are cut into round slices. The small ones are baked in a 150-200 ° C. dry oven or baking oven for 1-1.5 hours and used as a raw material for shochu. Known [Studies on the brewing of sweet potato shochu (Part 3), Kagoshima Agricultural and Forestry College Academic Report, No. 15, pp. 97-100, 1949]. The washed raw sweet potato is heated to 90 to 120 by hot air at 100 to 400 ° C. and far infrared rays emitted from the ceramic sintered body.
It has been known that after a partial roasting treatment, a powdered sweet potato is made with a pulverizer to make an alcoholic beverage (Japanese Patent Publication No. 6-102008).

[0004] On the other hand, the following is known about koji made from sweet potato. Raw materials prepared by steaming and crushing sweet potatoes are excessive in water, become dumpling-shaped, and even when koji is made, the propagation of koji mold is poor, and the bacteria are easily contaminated. In addition, the raw material prepared by steaming the dried sweet potatoes is exposed to air and light for a long time in the process of cutting and drying, so that oxidation by oxygen and enzymes proceeds,
It is said that the enzyme titer of the koji is weak even in the case of koji making, and the taste of the product using the koji is not good. JP-A-6-11380
The raw material prepared by grinding, desiccating, steaming and granulating the sweet potato according to Japanese Patent Publication No. 0 is considered to have a low enzyme titer even in koji making. Is known (Japanese Patent Publication No. 8-17767).
issue). The koji raw material is mainly made of sweet potato obtained by freezing, squeezing, squeezing, milling, and adding rice bran to granulate.

[0005] From these examples of potatoes, it is considered that the potency of potatoes is not fully utilized, and their suitability for alcoholic beverages and foods is not always sufficient. In other words, raw potatoes
Contains β-amylase and pectinase and has a water content of 60-
From the viewpoint of the prior art of potatoes, the heat treatment of potatoes takes a long time to completely gelatinize the starches due to the size of the potatoes.
As the action of the amylase proceeds, maltose, dextrin or pectin degradation products are produced, which react with amino acids and the like to produce a unique baked potato odor. Also,
Heat treatment of raw potatoes and dried potatoes as they are or in a large shape causes a change in physical properties due to enzymes contained in the potatoes and a reaction between products, so the suitability of alcoholic beverages and foods is not necessarily high .

[0006]

SUMMARY OF THE INVENTION In view of the above-mentioned prior art, an object of the present invention is to improve the texture, brewing and food suitability of potatoes from potatoes, which have good handling, high enzyme titer, and flavor. An object of the present invention is to provide good potato koji and a novel method for producing alcoholic beverages and foods using the same.

[0007]

SUMMARY OF THE INVENTION In summary, the first invention of the present invention relates to roasted potatoes obtained by cutting potatoes and roasting them without cutting. The invention is the first
The third invention relates to the roasted potatoes koji produced by koji-making the roasted potatoes according to the invention of the invention, and the roasted potatoes of the first invention and / or the roasted potatoes of the second invention as the koji. The present invention relates to a method for producing alcoholic beverages and foods, using potato koji.

The present inventors have conducted intensive studies to provide alcoholic beverages and foods having novel flavors using potatoes as raw materials.
As a result, when cutting potatoes, the size of the cut material is selected and roasting is performed, so that the surface is hard (less moisture), the inner surface is soft (more moisture), and β-amylase action Roasted potatoes having a small amount and a novel flavor, roasted potatoes koji produced by koji-making the roasted potatoes, without adhesion before and after koji making, without deforming, and further around The present invention has found a method of producing liquor and food having a good flavor, a high acidity, a high enzyme titer, and a novel flavor using the roasted potatoes and / or the roasted potato koji. Completed the invention.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described specifically. The potatoes referred to in the present invention are potatoes that collectively refer to those with developed rhizomes or roots of plants. Examples include, but are not limited to, sweet potato, potato, cassava, yam, taro, konjac, kashuimo, chorogymo, yam, and potato. Many varieties are also known, but are not limited to varieties. Furthermore, the presence or absence of peeling of the skin of potatoes does not matter. Since fresh potatoes have a high water content and do not withstand long-term storage, it is preferable to use them immediately after harvesting, but the potatoes referred to in the present invention also include those that have been frozen and preserved after harvesting. The raw potatoes may be processed to reduce the water content as required, or may be processed (immersed, immersed in warm water, etc.), and are not particularly limited. From the aspect, raw potatoes are preferred.

[0010] The roasting treatment refers to a method in which potatoes are heat-treated for a short time with high-temperature hot air, and a heat treatment method having an effect equivalent thereto.

[0011] The roasted potatoes obtained by cutting potatoes into cut pieces and roasting are described in detail in Study Example 1 using raw sweet potatoes as potatoes. [Investigation Example 1] Potatoes (raw sweet potato) were cut, cut pieces of various sizes were prepared, and roasting treatment was performed to produce roasted potatoes. The size of the cut material was such that the length of one side was 20 mm [test section 1], 15 mm [test section 2], 10 m
The test pieces were cut into cubes of m [test zone 3], 5 mm [test zone 4], 3 mm [test zone 5], 1 mm [test zone 6] and 0.5 mm [test zone 7]. The roasting treatment was performed using a roaster at 260 ° C. for 100 seconds. Observe the fluidity of the cut piece of raw sweet potato in the roasting machine [flowing inconstantly] and measure the degree of fluidity [flowing well: (+
+), Flowing: (+), not flowing: (-)]. Further, after roasting, the degree of scorching on the surface of the cut raw sweet potato [no scorch: (++), slightly scorched: (+), scorched: (-)] Transmission of hot air [good (++), normal:
(+), Defective: (-)]. Table 1 shows the results of roasted sweet potatoes of various sizes.

[0012]

[Table 1]

As shown in Table 1, in the case of the test sections 1 and 2, the cut material does not move during the roasting, so that the hot air is concentrated on one place of the cut material, the surface is scorched, and the heat is transmitted. The degree was poor (only part was hard on the outside and raw on the inside). In the case of test area 3, the cut material flows and moves during roasting,
Although the surface was slightly burnt, the degree of heat transmission was normal (the outside was hard and the inside was soft), and there was no practical problem. In the case of Test Zones 4 and 5, the cut material flows well during roasting,
The surface is not scorched and the transmission of hot air is good (the outside is hard,
The inside was soft). In the case of Test Zone 6, the cut material flowed well during roasting, the surface did not burn, and the degree of transmission of hot air was normal, but the outside was hard and the inside was soft, and there was no practical problem. In the case of the test section 7, the cut material flows well during roasting, the surface does not burn, the degree of transmission of hot air is poor (the outside is hard and the inside is hard), and the cutting operation is inefficient. The evaluation was that the quality of the roasted material was slightly uneven.

The term "cutting" as used in the present invention means to adjust the size of potatoes, but there is no limitation to a method such as cutting and grinding. For example, it may be cut by hand with a kitchen knife and passed through the 1 to 10 mm, or cut by a cutter or chopper of a cutting machine to adjust the size. Further, an extruder having a cutter at the tip used for tocorotene may be used.

[0015] The shape of the cut material according to the present invention is as follows:
It is preferable if it passes through 10 to 10 mm, and there is no limitation. For example, a cube, a right prism, a right pyramid, a right truncated pyramid, a right cylinder, a right cone, a right truncated cone, a sphere, a sphere, a ball lack, a moon-shaped wedge, and the like can be given. Also, these shapes may be combined. In the cut material according to the present invention, the ratio of the surface area to the volume 1 of the cut material of potatoes is from 0.5 to 6.5. Is not obtained, and if it is more than 6.5, the surface is scorched and a scorched odor is generated.

As a method of roasting potatoes, for example, there is a method in which the potatoes are fluidized by hot air, or a method in which heat is uniformly applied to the potatoes by stirring while rotating a heat radiation container. It is not limited to. Although any of a batch method and a continuous method can be adopted, a continuous method is preferable for efficiently obtaining roasted potatoes of stable quality. Heating during roasting can be performed using heat sources such as gas, electricity, oil, etc.
It suffices if a constant amount of hot air can be supplied to potatoes. If the roasted potatoes are left at a high temperature, the physical properties may change due to the residual heat. Therefore, it is desirable to take a cooling step such as air cooling as necessary.

In order to obtain the roasted potatoes of the present invention, it is necessary to subject the potatoes to roasting treatment. Roasting temperature is 15
What is necessary is just to select within the range of 0 degreeC-400 degreeC. The roasting time can be appropriately set according to the type, shape, water content, roasting temperature and the like of the potatoes used. However, potatoes produce a burning smell when roasted for a long time at low temperatures and for a short time at high temperatures compared to low temperatures. When the burning odor is not preferable, the roasting treatment may be performed in a short time. In addition, processing time is several seconds ~
The heating time is 60 minutes, preferably several seconds to 10 minutes, and further several seconds to 5 minutes from the viewpoint of resource saving of thermal energy and work efficiency.

When raw potatoes (water content 60% to 85%) are used, the water content of the roasted potatoes according to the present invention, that is, the water content after roasting treatment is 10% to 60%. From the viewpoint of quality, more preferably, 15% or more and 50% or less are preferable as a texture, and 25% or more and 50% or less are preferable.
It is preferable from the viewpoint of operability and brewing aptitude as a koji-making or hanging material.

By pre-treating the potatoes and devising the size of the potatoes (under the condition of passing 1-10 mm of sieve), starch is gelatinized in a short time by heating for a further short time. By quickly inactivating enzymes in a class, it has a new flavor (slightly fragrant, slightly sweet, etc.), and has a hard surface (less moisture) and a soft inner surface (more moisture), So-called outer hard and inner soft roasted potatoes are obtained.

The roasted potatoes of the present invention can be eaten as they are, have a hard surface, have a new soft texture on the inner surface, have a roasted aroma, and contain starch with improved enzyme solubility. Furthermore, roasted potatoes having a novel flavor are suitable for the texture of food snacks. That is, since the β-amylase action is small, the composition of potatoes is intact, and the amount of low-molecular-weight saccharides that are enzymatically decomposed by heating and compounds due to the saccharides and amino acids are small, the taste of the potato itself is retained. . The roasted potatoes of the present invention can maintain their fragrance and properties by being stored at a low temperature or frozen. The roasted potatoes of the present invention can be used as a liquor, a hanging raw material for food production, and a koji raw material as described later, and improved handling as a hanging raw material, improved enzyme solubility, and handling during koji making. (Care, turning, etc.), good ventilation, and good koji incorporation, resulting in good quality koji.

Next, the roasted potato koji obtained by koji-making roasted potatoes will be described in detail in Examination Examples 2 and 3 using raw sweet potatoes as potatoes. [Examination Example 2] Potatoes (raw sweet potato) were cut, cut pieces of various sizes were prepared in the same manner as in Examination Example 1, and roasting treatment (260 ° C, 100 seconds) was performed. Was manufactured. Also, as a control, a cut piece with a side length of 5 mm,
Steaming (50 minutes) was performed to produce steamed potatoes (control). Using these sweet potatoes and seed koji (Kawachi fungus white koji), koji is made (the first 30 hours are high temperature (38-40 ° C), the second 15 hours are low temperature (33-35 ° C), humidity 98% constant humidity) , The appearance before and after koji making and the degree of heat after koji making, that is, the degree of surface seam and inner seam [best (+
++), very good (++), good: (++), bad:
(-)]. Table 2 shows the results of koji making of roasted sweet potato and steamed sweet potato.

[0022]

[Table 2]

As shown in Table 2, when steamed, after steaming and after the koji making, the moisture was large, and it was evaluated that it was easily adhered and easily crushed. . In all of the roasted test plots 1 to 7, there is no adhesion after roasting and after koji making, without losing the shape, and in the case of test plots 3, 4, 5, and 6 Both were excellent. Further, the speed of the inset was evaluated to be faster than that of the rice koji.

[Examination Example 3] Potatoes (raw sweet potato) were
After cutting, a cut piece having a size of 3 mm × 5 mm × 5 mm was prepared and roasted (230 ° C., 120 seconds) or steamed (50 ° C.).
Min) and koji making was carried out in the same manner as in Study Example 2 using these roasted or steamed sweet potatoes and seed koji (Kawachi fungi white koji). The water content of the koji, the acidity after the koji making, and the enzyme titer [α-amylase, glucoamylase, acid protease, acid carboxypeptidase, β-glucosidase] were measured. The acidity, glucoamylase, acid protease, and acid carboxypeptidase titers were determined by the 4th Revised National Tax Agency prescribed analysis method.
Using the amylase assay kit (manufactured by Kikkoman Corporation), the titer was converted to the
The glucosidase titer was determined by the method of Ota et al.
6, No. 7, pages 536-539, 1991). Table 3 shows the results of the koji analysis. For reference, the literature values of rice koji [acidity, α-amylase, glucoamylase, acidic protease and acidic carboxypeptidase (Journal of the Brewing Association, Vol. 81, No. 7, 495-495)
498, 1986, where acidity is the acidity per dry koji estimated from the acidity per koji described in the literature), and β-glucosidase (the above-mentioned method of Ota et al.)] Are also shown in Table 3.

[0025]

[Table 3]

From the results shown in Table 3, roasted sweet potato koji has a higher acidity than steamed sweet potato koji, a higher enzyme titer for all the investigated enzymes, and a-amylase activity higher than rice koji. Although the titers were low, the glucoamylase and acid carboxypeptidase titers were comparable, and the acid protease, β-glucosidase titer and acidity were high. That is, roasted potato koji has a high acidity, and its enzyme titer is not only superior to steamed sweet potato koji, but also has a potency equivalent to or higher than rice koji. found.

The potatoes of the present invention are cut into cut pieces,
Roasted potato koji obtained by koji-making roasted potatoes obtained by roasting treatment is good in handling, without adhesion, without loss of shape. Preferably, the roasted potatoes koji made by koji-making roasted potatoes whose cut product passes through a screen of 1 to 10 mm are good in both wrapping and mashing. More preferably, the roasted potato koji using the roasted potatoes that are hardened on the outside and soft on the inside is the most excellent in both the surroundings and the penetration. Furthermore, the roasted potato koji produced by koji-making the roasted potatoes of the present invention is a koji having higher acidity and higher enzyme titer than steamed potato koji.

The koji-making method of the present invention may be a method using an ancient koji box or the like, or a machine-made koji method. Koji making conditions are not particularly limited,
For example, roasted potatoes (water 25 to 50%) are inoculated with seed koji and then cultured at 20 to 45 ° C for 20 to 60 hours to prepare roasted potatoes (water 15 to 50%). it can.
Also, even if the nitrogen source is not added during the koji making of roasted potatoes, the mash using this roasted potato koji shows a good fermentation rate, but the addition of the nitrogen source at the time of koji making is optional. is there. The seed koji to be used is not particularly limited, and is generally a mold of the genus Aspergillus (mainly white koji mold, black koji mold,
Aspergillus oryzae), Aspergillus niger, and Aspergillus oryzae can be used.

The method for producing alcoholic beverages and foods of the present invention is not particularly limited as long as the roasted potatoes of the present invention and / or the roasted potato koji of the present invention is used as the koji. For example, steamed potatoes, cereals, and the like can be used as a hanging material, and rice koji can be used alone or in combination as a koji. In the method for producing alcoholic beverages and foods according to the present invention, the use of an enzyme agent for improving the properties of mash and promoting fermentation is optional, and an enzyme agent derived from animals, plants and microorganisms may be used. The amount of addition may be appropriately set according to the type of the target product, the type of the raw material, the characteristics, and the like. For example, when manufacturing shochu, by adding pectinase and cellulase to the primary charge, it becomes a soft mash, fermentation becomes very active at the initial stage of the charge, and adding glucoamylase to the secondary charge is
It is preferable because the fermentation of the second preparation is promoted. The charging method in the method for producing alcoholic beverages and foods of the present invention is not limited, and one-stage (next) charging, two-stage (next) charging, and three-stage (next) charging.
Preparation, multi-stage (next) preparation, etc. are possible, and the koji rate is also optional. For example, when producing shochu, it is preferable to determine the koji percentage in the primary raw material according to the acidity of the roasted potato koji from the viewpoint of preventing microbial contamination due to decrease in acidity and weakening of yeast due to increase in acidity.

The liquors and foods referred to in the present invention include, as foods, sweet potatoes (Yokan, red bean paste, rice cracker, bread, steamed bun), processed potato foods (fried food, sozai), and roasted potato koji and / or Or processed koji (roasted potato candy, dried koji, frozen koji, dried frozen koji, self-digested koji, liquid or solid content of the digested product), roasted potatoes and /
Or brewed food using roasted potato koji (miso, soy sauce, vinegar,
Fermented seasoning), roasted potatoes and / or amazake (containing no alcohol) using roasted potato koji
Alcohols (shochu, miscellaneous liquor) using roasted potatoes and / or roasted potato koji are exemplified.

[0031]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 (Sweet potato snack) After washing raw sweet potatoes, both ends and the diseased root were cut off, and 3 mm × 5 mm × 5 mm was sliced by a slicing machine.
The pieces were cut into corners to prepare cut pieces. The cut material is roasted in a roasting machine 2
Roasting treatment was performed at 60 ° C. for 100 seconds to produce sweet potato snacks (the present invention). Similarly, raw sweet potatoes were cut into 15 mm × 15 mm × 15 mm squares,
Sweet potato snack roasted at 180 ° C. for 180 seconds (Control 1) and cut into 25 mm × 25 mm × 25 mm square, and sweet potato snack roasted at 290 ° C. for 180 seconds (Control 2) were produced. . The roasting conditions were such that the digestibility after roasting was substantially the same because the size of the cut material was different. The digestibility was measured as follows. The roasted sweet potato snack was converted to an amylase enzyme preparation Coculase SS [manufactured by Sankyo Co., Ltd.] 1.5
Digestion was carried out in a w / v% aqueous solution at 55 ° C. for 18 hours. The solid matter after digestion was dried at 90 ° C. for 24 hours, the dry matter weight was measured, and the digestibility was determined by the following formula (Equation 1).

(Equation 1) Digestibility (%) = [1− (dry matter weight after digestion / dry matter weight before digestion)] × 100

Table 4 shows the results of roasting and sensory evaluation.

[0035]

[Table 4]

As shown in Table 4, in the case of Controls 1 and 2, since the cut material was large, the fluidity in the roasting machine was poor, hot air was not transmitted to the inside, and the outside was burnt. It became a slightly bitter sweet potato snack with a burning smell. In the case of the present invention, the fluidity in the roaster is good, there is no scorch,
Hot air is transmitted inside, faintly fragrant (roasted aroma),
It was a sweet and delicious sweet potato snack. In addition, compared to ordinary steamed sweet potatoes and baked sweet potatoes, it was confirmed that the sweetness was slight and the fragrance was mainly the original flavor of sweet potatoes, which was different from that of steamed sweet potatoes and baked sweet potatoes.

Example 2 (Miscellaneous Sake) A miscellaneous liquor was produced using roasted sweet potato as a raw material. In the primary preparation, 70% of the polished rice is immersed in water, drained, steamed and allowed to cool by a conventional method, inoculated with white koji mold, rice koji is prepared, and water and yeast are added to the rice koji. Culturing was performed at 8 ° C. for 8 days. In the secondary preparation, first, after washing the raw sweet potato, the both ends and the diseased root were cut off, and 3 mm
It was cut into a × 5 mm × 5 mm square to prepare a cut product. The cut material was roasted at 260 ° C. for 90 seconds (Invention 1), 29
What was roasted at 0 ° C. for 90 seconds (invention 2) and what was steamed (control) for 50 minutes were used as hanging materials [Koji ratio 20%, pumping ratio 70%, roasting ratio 70%. The amount of water to be added (the amount of raw material used) was calculated so that the roasted sweet potato had the same water content as the raw sweet potato (so that the dry matter was equal). 25 ° C as secondary charge
Then, saccharification and fermentation were performed for 12 days, and the fermented moromi was placed in the upper tank to obtain miscellaneous liquor. Table 5 shows the preparation and mixing of liquor, and Table 6 shows the results of analysis and sensory evaluation of the liquor.

[0038]

[Table 5]

[0039]

[Table 6]

As shown in Table 6, when the control steamed sweet potato was used, a thick sweet scent was obtained. When the roasted sweet potato of the present invention was used, a refreshing light aroma and a refreshing and fragrant evaluation were obtained, and a novel liquor of a novel quality was obtained.

Example 3 (Shochu) Shochu was manufactured using roasted sweet potato as a raw material for hanging. In the primary preparation, rice koji was prepared in the same manner as in Example 2, and the rice koji was added with water and yeast, and 25 to 3 g of rice koji was added.
Culture was performed at 0 ° C. for 7 days. The secondary preparation, after washing the raw sweet potatoes, excise both ends and the diseased root, 3mm × 5mm ×
It was cut into 5 mm square to prepare a cut product. The cut product was roasted in a roasting machine at 260 ° C. for 70 seconds (the present invention).
What was steamed for 50 minutes (control) was used as a hanging material [Koji ratio 20%, pumping ratio 70%, roasted sweet potato so that it had the same water content as raw sweet potato (dry matter) The amount of water to be added (the amount of raw material used) was calculated so that the amounts were equal). 25 as a secondary preparation
Saccharification and fermentation were performed at 30 ° C. for 14 days to obtain a fermented moromi. Table 7 shows the shochu preparation and Table 8 shows the analysis results of the fermented moromi.

[0042]

[Table 7]

[0043]

[Table 8]

The above fermented mash is distilled under reduced pressure (−700 m
mHg, initial distillation cut about 50 ml, middle distillation cut alcohol content 20 v / v%). Analytical value of distillate (headspace gas chromatography, alcohol content 25 v / v
Table 9 shows the results of the sensory evaluation of the shochu obtained by splitting the water to 25% (v / v) and the alcohol content of 25 v / v%.

[0045]

[Table 9]

As shown in Table 9, the shochu using the roasted sweet potato of the present invention was compared with the shochu using the steamed sweet potato as a control.
Isoamyl acetate, called banana-like and apple-like aroma, increased 1.4-fold, and ethyl caproate, called fruit-like aroma, increased 2-fold. In addition, in contrast to the comment that the control shochu has the characteristic aroma of sweet potato, it is slightly heavy and round, the shochu of the present invention is evaluated as light, clean, faintly fragrant, slightly sweet and light, and a new sake Quality shochu was produced.

Example 4 (Roasted sweet potato koji) After washing the raw sweet potatoes [Kogane Senuki and Venezuma], the both ends and the diseased root were cut off, and 3 mm × 5 m
It was cut into a square of mx 5 mm to prepare a cut product. The cut product was roasted in a roasting machine at 230 ° C. for 120 seconds to obtain roasted sweet potato. The roasted sweet potato is hard on the outside,
The inside was soft. Next, Kawachi fungus white koji was inoculated and koji-making was carried out (the first 30 hours passed a high temperature (38-40 ° C.), and the second 15 hours passed a low temperature (33-35 ° C.)). The obtained roasted sweet potato koji did not adhere, did not lose its shape, had good handling, and was good in both swirling and twisting. Table 1 shows the analysis results of roasted sweet potato koji
0 is shown.

[0048]

[Table 10]

As shown in Table 10, roasted sweet potato koji is a koji having a high acidity and a high titer of acidic protease and β-glucosidase.

Example 5 (Shochu) Steamed sweet potato hanging material, rice koji (control), roasted sweet potato hanging material, rice koji (present invention 1), steamed sweet potato hanging material, roasted sweet potato koji (present invention 2), roasted Shochu was manufactured using roasted sweet potato hanging raw material and roasted sweet potato koji (the present invention 3). Rice koji was produced in the same manner as in Example 2, and roasted sweet potato koji was produced in the same manner as in Example 4. The raw material for steamed sweet potatoes was obtained by washing raw sweet potatoes, cutting off both ends and diseased roots, and steaming for 50 minutes. The raw material for roasted sweet potatoes was prepared by cutting raw sweet potatoes, cutting off both ends and diseased roots, cutting them into 3 mm × 5 mm × 5 mm squares, and preparing cut pieces. The cut material was roasted in a roasting machine at 270 ° C. for 110 seconds. Regarding the primary preparation, when using rice koji, add water and yeast to rice koji and culture at 25 to 30 ° C for 6 days. When using roasted sweet potato koji, draw water and yeast into roasted sweet potato koji. And cultivated at 25-30 ° C. for 7 days. The koji rice and the koji sweet potato were prepared so as to have the same starch amount. Regarding the secondary preparation, the amount of water to be added (the amount of raw material to be added so that the roasted sweet potato has the same moisture content as the raw sweet potato (so that the dry matter amount is equal) Was calculated using the following formula:
Saccharification and fermentation were performed at 35 ° C., and fermented moromi was obtained.
Table 11 shows the shochu preparation and Table 12 shows the analysis results of the fermented moromi.

[0051]

[Table 11]

[0052]

[Table 12]

The above fermented mash is distilled under normal pressure (first distillate cut about 50 ml, middle distillate cut alcohol content 20 v / v%)
Table 13 shows the analysis values (gas chromatography, alcohol content 25 v / v% conversion value) of the distillate thus obtained. The area ratio of the terpene alcohol was determined based on the internal standard (cetyl alcohol 90 pp) in the gas chromatography chart.
m) and the area of each terpene alcohol were measured and determined by the following equation (Equation 2).

(Equation 2) Area ratio of terpene alcohol = (terpene alcohol area / internal standard area) × 100

[0055]

[Table 13]

From the results in Table 13, it can be seen that the present inventions 1, 2 and 3 are compared with the control in that the present invention is characterized by isoamyl acetate called banana-like aroma, apple-like aroma, ethyl caproate called fruit-like aroma, caprylic acid The sum of linalool, α-terpineol, nerol, and citronellol, which are referred to as characteristic aromas of ethyl and ethyl caprate, and sweet potato shochu increased.

The obtained distillate was subjected to an alcohol content of 25 v / v%.
Was subjected to a sensory test of shochu. Sensory test was conducted by a panel of 10 panelists using a 5-point scale (1: good to 5: bad)
The evaluation was made based on the average value and comments of 10 persons. Table 14 shows the results of the sensory test.

[0058]

[Table 14]

As shown in Table 14, the control of the present invention was evaluated as gorgeous, beautiful, with the characteristic aroma of sweet potato, and was evaluated as light, etc. Sweet potato shochu was obtained.

Example 6 (Shochu) Roasted sweet potato koji, roasted sweet potato hanging raw material (used for primary preparation), steamed sweet potato hanging raw material (used for secondary charging), and shochu using enzymatic agent were produced. Roasted sweet potato koji was produced in the same manner as in Example 4 (moisture content of 30%). The raw material for roasting sweet potatoes is to remove raw sweet potatoes (water content 65%), cut off both ends and disease roots,
It was cut into a square of 5 mm x 5 mm x 5 mm to prepare a cut product.
The cut material was roasted in a roasting machine at 270 ° C. for 110 seconds (40% moisture after roasting). After the raw sweet potatoes were washed, both ends and the diseased root were cut off, and the raw material with steamed sweet potatoes was steamed for 50 minutes (water content after steaming 63%). Regarding the primary preparation, roasted sweet potato koji, pumped water for roasted sweet potatoes, yeast and cellulase enzyme agent [Sumiteam A
C, Shin Nippon Chemical Industry Co., Ltd.], and culturing was performed at 30 ° C. for 7 days. In addition, the amount of water to be added (the amount of the raw material used) was calculated so that the roasted sweet potato raw material had the same water content as the raw sweet potato (so that the dry matter amount became equal). About secondary charge, saccharification and fermentation are performed at 30-35 ° C for 12 days using steamed sweet potato, water, and glucoamylase enzyme agent (Takarateam MT, Nagase Seikagaku Corporation) to obtain fermented moromi. Was done. Table 15 shows the shochu preparation and Table 16 shows the mash analysis results.

[0061]

[Table 15]

[0062]

[Table 16]

The primary mash became a soft mash by reducing the koji rate and using cellulase. The fermentation of the secondary mash became very active in the early stage of mash due to the use of glucoamylase.

The above fermented moromi is distilled under normal pressure (first distillate cut about 50 ml, middle distillate cut alcohol content 20 v / v%)
Then, water was added to the alcohol content of 25 v / v% to obtain shochu. As a result of analysis, isoamyl acetate, ethyl caproate,
It was rich in ethyl caprylate and ethyl caprate, as well as linalool, α-terpineol, nerol, and citronellol. As a result of the sensory test, the fragrance is gorgeous and rich, and the characteristic fragrance of sweet potato is strongly felt.
The evaluation was that the taste was clean and round, that is, it was light, had a good balance of flavor, and had swelling.

[0065]

Industrial Applicability According to the present invention, roasted potatoes having improved texture, aptitude for food and brewing from potatoes can be provided. New roasted potatoes can be used to develop new foods and beverages, and are therefore useful as an effective raw material.
It is possible to provide a roasted potato koji obtained by koji-making the roasted potatoes without adhesion, without deforming the shape, good handling, high acidity and high enzyme titer. Further, a novel method for producing alcoholic beverages and foods using roasted potatoes as a hanging material and / or roasted potatoes as koji can be provided.

Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat II (reference) C12N 1/14 101 C12N 1/14 101 // (C12N 1/14 (C12N 1/14 C12R 1:66) C12R 1: 66) (72) Inventor Katsuhiro Sakai 3-4-1, Seta, Otsu City, Shiga Prefecture Takara Shuzo Co., Ltd., Central Research Laboratory Co., Ltd. (72) Inventor Tatsushi Moriyama 20 Shijo-Dori Karasuma-Higashiiratachokochocho, Shimogyo-ku, Kyoto, Kyoto Inside Takara Shuzo Co., Ltd. (72) Inventor Tokuhisa Fujiwara 3-4-1 Seta, Otsu-shi, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (72) Inventor Masahiro Nagatomo 3-4-1 Seta, Otsu-shi, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (72) Shoji Tarumi, Inventor 3-4-1 Seta, Otsu City, Shiga Prefecture Inside Takara Shuzo Co., Ltd. (72) Inventor Sadao Kawakita 3-4-1 Seta, Otsu City, Shiga Prefecture F-term in Takara Shuzo Co., Ltd. Central Research Laboratory 4B015 AG09 CG09 NB01 NG10 4B016 L C02 LE02 LE03 LG06 LP05 4B035 LC01 LC03 LE05 LG32 LP02 LP31 LP42 4B065 AA60X BB26 BC31 CA32 CA42

Claims (5)

[Claims] 1. Roasted potatoes obtained by cutting potatoes into cut pieces and roasting. 2. The roasted potatoes according to claim 1, wherein the cut material passes through a mesh of 1 to 10 mm. 3. The roasted potatoes according to claim 1, wherein the roasted potatoes are hard on the outside and soft on the inside. 4. A roasted potato koji obtained by koji-making the roasted potatoes according to claim 1. 5. The method according to claim 1, wherein the hanging material is a raw material.
A method for producing alcoholic beverages and foods, wherein the roasted potato koji according to claim 4 is used as the roasted potatoes and / or koji according to claim 4.