JP2002330749A - Method for producing malted potato, and shochu (white distilled liquor) by using the malted potato - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a malted potato by which the good malted potato capable of providing a pure potato shochu by using the malted potato can be produced by setting the potato containing rich starch, especially a sweat potato the use of which is conventionally considered to be impossible, as the substrate for the malt, and further to provide the shochu by using the malted potato. SOLUTION: The dried potato obtained by washing a raw potato, finely cutting the washed potato to form a mince state, and drying the mince-shaped potato by a hot air is set as the substrate for the malt. Water in weight proportion within the range of 30-50% based on the substrate for the malt is added to the dried mince-shaped potato, and Aspergillus oryzae is sprayed on the wetted potato. The growth of the Aspergillus oryzae in the resultant potato is promoted under the appropriate control of the humidity and the temperature, and the malting is finished after confirming the sufficient parasitism of the spores of the Aspergillus oryzae to provide the objective malted potato. The pure potato shochu is produced by distilling unrefined sake obtained by the fermentation using the malted potato.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a potato koji as a raw material for shochu and a shochu using the potato koji obtained by the method.

[0002]

2. Description of the Related Art Koji is the basis of fermentation technology in Japan, and has been produced using cereals such as rice koji, barley koji, soybean koji, or corn koji according to each purpose. That is, rice shochu has used rice koji as a starting material, and barley shochu has used barley koji as a starting material. However, even for potato shochu mainly produced in the Satsuma region, rice koji and barley koji have been used so far.

[0003]

In the case of potato shochu made from sweet potatoes, especially sweet potatoes, it has been ideal since ancient times to make koji using the same substrate as the sweet potatoes used as the raw material for moromi. However, koji is considered to be impossible except for cereals. Has been considered impossible. For this reason, potato shochu has been mainly made from rice koji and sweet potato.

However, koji is one of the raw material substrates for shochu.
Because the potato shochu uses 1/3 of rice koji in all the raw materials, the taste of rice shochu cannot be avoided even though it is called potato shochu. There is a problem that it cannot be said that it is a pure potato shochu which should exhibit the flavor of the potato.

[0005] The present inventors have made koji using the same substrate as sweet potato as a raw material of mash, which has been considered impossible, and as a result of diligent research to obtain pure potato shochu, the potato is used as a koji substrate. The present invention was successfully completed, and the present invention was completed.

Accordingly, an object of the present invention is to obtain a good potato koji by setting a starch-rich potato, particularly a sweet potato as a koji substrate, which has been considered impossible so far, and to obtain a pure potato koji using the potato koji. It is an object of the present invention to provide a method for producing a potato koji capable of obtaining potato shochu and a shochu using the potato koji.

[0007]

The structure according to the present invention for achieving the above object is described in detail below.
After washing the raw potato, it is minced in a mince shape, and then dried by hot air to obtain a dried potato as a koji substrate. The koji substrate is hydrated in a weight ratio of 30% to 50%. A method for producing potato koji, characterized in that koji mold is sprayed to promote the growth of koji mold under appropriate humidity and temperature control, and that sufficient formation of koji mold spores is confirmed to produce koji.

[0008] The invention according to claim 2 is a shochu using potato koji obtained by distilling mash fermented with potato koji based on the production method according to claim 1.

As described above, rice shochu is made from rice koji and rice, and barley shochu is made from barley koji and wheat. However, potato shochu is conventionally made from rice koji and potato. Was. Therefore, the present potato shochu is not necessarily pure potato shochu, but the provision of the potato shochu according to the present invention makes it possible to use potato shochu like rice shochu, barley shochu, etc. The present invention has enabled the production of potato shochu exhibiting a sweet and unique flavor.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing a potato koji according to the present invention and an example of shochu using the potato koji will be described in detail. [Koji making] Koji is the basis of shochu production, and its quality not only affects the quality of the product, but also affects the utilization rate of raw materials. It needs to be done carefully.

[0011] The surface of the harvested ripe sweet potato is washed with water to remove contaminants, and this is minced as it is into a minced shape of about 1 cm square. The minced sweet potato contains about 68% by weight of water on average in the edible portion and cannot be used as a koji substrate as it is. Therefore, using a ventilation dryer, hot air drying is performed at a temperature of 100 ° C. for about 3 to 5 hours to obtain a dried potato. The moisture contained in the potato is removed from the water contained in the potato in excess of the equilibrium moisture by the drying step, and becomes a substrate suitable for propagation of Aspergillus. The dried potato is used as a koji substrate.

When cereals are used as a substrate for koji, it is necessary to steam-treat the cereal raw materials after immersion in water in order to facilitate the incorporation of the koji mold into the goji. No cooking or steaming is required.

[0013] The dried potato as a koji substrate obtained in the previous step is put in a koji-making chamber capable of controlling temperature and humidity by putting a fixed amount of the dried potato in a flat container having an open top called a koji lid. Water is uniformly sprayed so as to be in the range of 30 to 50% by weight, preferably about 40% by weight, based on 100% by weight.

Next, koji mold is sprayed on the koji substrate, and the
%, And the koji making is started in a room set at about room temperature of about 38 ° C. In addition, since the seeds of Aspergillus are also present in the air, they spontaneously adhere and propagate without the addition of Aspergillus, but in this case, a large number of harmful bacteria other than Aspergillus may be propagated at the same time. A good koji mold having an excellent action is selected and used.

After about 8 to 12 hours from the start of the koji-making, aspergillus spores germinate, the temperature of the product starts to rise due to the heat of respiration, and after about 10 to 12 hours, the proliferation of hyphae is observed. At this time, the koji substrate is thoroughly agitated and maintained so that the starch saccharification action is performed evenly. When a large number of koji lids are used at once, the stationary position in the koji-making chamber may be changed during the maintenance.

After about 3 days from the start of the koji production, sufficient formation of Aspergillus oryzae spores on the surface of the potato is confirmed, and the koji is produced. Table 1 below shows the comparison of potency between the rice germ and the conventional rice koji and barley koji. The potato koji was inferior to rice koji and barley koji in the potency as well. With no titer.

[0017]

[Table 1]

An example in which the potato koji obtained by the above-mentioned production method is used for primary fermentation of potato shochu and an example in which secondary pottery is used to complete the potato shochu are shown below.

Example 1 175 kg of potato koji, 385 liters of charged water, and 2 liters of yeast were charged into a 2000-liter capacity tank, and after 7 days in a normal fermentation method, 12.5% of alcohol and 0.96 of acidity were obtained. %, PH 3.7, the primary fermentation was terminated.

The total amount of the primary mash after the primary fermentation is 535
Liters, and as a preparation for secondary fermentation, 350 kg of minced dry powder of steamed potatoes and 1000 liters of charging water are charged into the same tank, and the secondary fermentation is carried out by a normal fermentation method. Finished. The properties of the mash after the secondary fermentation are alcohol 12.8%, acidity 0.45%,
The value of pH 4.3 was shown.

1743 liters of the whole mash obtained by the secondary preparation was distilled by an ordinary vacuum distillation method to obtain 445 liters of extremely pure potato shochu. The alcohol of this potato shochu was 41.5%, the acidity was 1.04%, the pH value was 4.5, and the distillation yield was 82.8%. The taste of this potato shochu was very good in flavor with a subtle sweetness peculiar to potato as compared with conventional rice koji and sweet potato as raw materials.

[Example 2] In contrast to Example 1 in which dried powder of steamed potato was used as the material for the rice for secondary preparation, in Example 2, dried rice powder was used as the material for rice in the secondary fermentation. Here is an example used as

175 kg of potato koji made on a different day from the case of Example 1, 385 liters of charged water and 2 liters of yeast were charged in a 2000-liter capacity tank, and were subjected to alcohol fermentation for 7 days by a normal fermentation method. The primary fermentation was terminated at a value of 12.54% alcohol, 0.96% acidity, and pH 3.8.

[0024] The total amount of the primary mash after the primary fermentation is 525.
Liters. Then, 350 kg of minced dry potato powder and charged water 94 were used as rice for preparation of secondary fermentation.
Five liters were charged into the same tank and secondary fermentation was carried out by a normal fermentation method, and the fermentation was completed in six days. The properties of the mash after this secondary fermentation are alcohol 11.4%, acidity 0.51.
%, PH 4.3.

[0025] The total mash of 1695 liters obtained by the secondary preparation was distilled by a conventional vacuum distillation method to obtain 453 liters of potato shochu. The alcohol of this potato shochu is 38.9
%, The acidity was 1.12%, the pH value was 4.5, and the distillation yield was 88.1%. From these figures, it can be seen that the fermentation action of potato koji is not inferior to rice koji or barley koji. In particular, Example 2 proved that the fermentation was possible in the secondary fermentation using dried potato flour. The taste of the potato shochu was very good in flavor, as was the taste of the potato shochu according to Example 1.

[0026]

As described above, according to the present invention, it is possible to obtain a potato koji having an excellent starch saccharification action, and to provide an extremely pure potato shochu by a fermentation action using a potato koji without depending on rice koji. be able to.

Continued on the front page (72) Inventor Kaoru Miura 3080-1 Himegi, Kokubu-shi, Kagoshima Prefecture Kenko Medical Research Institute Kokubu Research Institute (72) Inventor Hiroshi Shinmura 3080-1 Himejo, Kokubu-shi, Kagoshima Prefecture Kenkoku Medical Co., Ltd. Kokubu Inside the research institute (72) Inventor Yoshitomo Niiyama 3080-1 Himegi, Kokubu-shi, Kagoshima Pref. F-term (reference) 4K015 NG10 NP03 4B016 LG06 LK18 LP01 LP08 LP13

Claims (2)

[Claims] 1. A raw potato is washed, minced in a mince shape, and then dried by hot air to obtain a dried potato as a koji substrate. The koji substrate has a weight ratio of 30% to 50%. , And promote the growth of the koji mold under appropriate humidity and temperature control, and confirm the sufficient formation of the koji mold spores to obtain a koji mold. Manufacturing method. 2. A shochu made from a potato koji obtained by distilling a mash fermented with the potato koji based on the production method according to claim 1.