JP4096026B2 - Method for liquefying cereals or potatoes using liquid cocoons - Google Patents

Description

  The present invention relates to a method for liquefying cereals or potatoes, and in particular, to a method for liquefying cereals or moss using liquid potatoes together with heat-resistant α-amylase when cereals or potatoes are liquefied.

In the production of shochu and sake, it is common to use raw materials such as rice and wheat in a solid state after washing, dipping, steaming and cooling. On the other hand, for the purpose of simplifying the process, saving labor, and automating, a method of liquefying and using a raw material by using an enzyme agent instead of washing and steaming is partly performed.
However, when the raw material is liquefied, a protease agent, a cellulase agent, a hemicellulase agent or the like must be used in combination with the heat-resistant α-amylase which is a liquefying enzyme (see Patent Document 1). This is because when only the liquefied enzyme is used, the viscosity rapidly increases during liquefaction, and stirring and pumping become difficult.

  For the above reasons, it is necessary to use a plurality of enzyme agents in addition to the heat-resistant α-amylase agent, which is a liquefaction enzyme, for liquefaction of cereals such as rice, wheat, buckwheat, or sweet potatoes. For this reason, the operation becomes complicated, and a large amount of the enzyme agent is used, which increases the cost. Therefore, development of a technique that can be more easily liquefied is desired.

JP-A-9-75059

  Under such circumstances, an object of the present invention is to provide a method for liquefaction without using an enzyme agent other than a liquefaction enzyme in liquefying cereals or straws as raw materials used in the production of shochu or sake. .

As a result of studies to solve the above-mentioned problems, the present inventors have succeeded in developing a novel liquefaction method using a liquid koji together with a thermostable α-amylase which is a liquefying enzyme. According to this method, it is possible to effectively use various enzyme activities of enzymes (proteases, cellulases, etc.) other than liquefaction enzymes contained in liquid soot, without using an enzyme agent other than liquefaction enzymes in combination. It is possible to obtain a liquefied liquid excellent in fluidity without rising.
This method has improved workability and a great merit in terms of cost compared to a conventional method using a plurality of enzyme agents in combination. Based on these findings, the present invention has been completed.

That is, the present invention according to claim 1 uses heat-stable α-amylase and liquid koji to liquefy a grain selected from wheat, rice, wheat, buckwheat, millet, millet, cucumber and corn , and Aspergillus selected from white koji mold, black koji mold and yellow koji mold in a liquid medium containing cereals selected from wheat, rice, wheat, buckwheat, millet, millet, cucumber, and corn with an unmilled to 95% whitening degree It is a method for cereal liquefaction characterized in that it is obtained by inoculating and culturing .
Next , this invention which concerns on Claim 2 is a liquefaction method of Claim 1 whose usage-amount of a liquid koji is 10 to 300% (vol / w) with respect to grain .

The present invention according to claim 3, to obtain a liquefied solution by the method of claim 1 or 2, a method for producing shochu or sake as a raw material over the liquefied solution.
The present invention according to claim 4 is a method for producing a sugar or a sugar solution using the method according to claim 1 or 2.
The present invention according to claim 5, to obtain a sugar or sugar solution by the method of claim 4 is a method for producing a food product using the sugar or sugar solution.

According to the present invention, a liquefied liquid excellent in fluidity can be obtained by using a liquid koji together with a heat-resistant α-amylase in liquefying cereals and koji used for the production of shochu and sake.
Therefore, unlike the prior art, it is not necessary to use an enzyme agent other than the liquefying enzyme, and workability can be improved and costs can be reduced.

It is a figure which shows the time-dependent change of the viscosity in the liquefaction saccharification process in Example 1. FIG. It is a figure which shows the fermentation progress in shochu brewing using the raw material of the various aspects in Example 1. FIG. It is a figure which shows the time-dependent change of the viscosity in the liquefaction saccharification process in Example 2. It is a figure which shows the fermentation progress in shochu brewing using the raw material of the various aspects in Example 2. FIG. It is a figure which shows the fermentation progress in shochu brewing using the raw material of the various aspects in Example 3. FIG.

Hereinafter, the present invention will be described in detail.
In the present invention, examples of cereals and moss to be liquefied include cereals such as barley, rice, wheat, buckwheat, barnyard millet, millet, cucumber and corn, and potatoes such as sweet potato.

A commercially available product is used as the thermostable α-amylase agent. Next, the liquid soot used in combination with the heat-resistant α-amylase agent will be described.
The liquid koji is obtained by mixing a raw material cereal and the like with water to prepare a liquid medium, inoculating this with koji mold and culturing.
As raw materials, grains such as barley, rice, wheat, buckwheat, millet, millet, cucumber, and corn, and potatoes such as sweet potato can be used. These raw materials are preferably used unfinished, that is, unprocessed, or processed to such an extent that at least the husk and hull remain on the surface.

In the preparation of the liquid medium, the mixing ratio of the raw cereals and potatoes is adjusted so that enzymes such as glucoamylase, protease, and cellulase are generated and accumulated during the cultivation of Aspergillus. For example, when barley is used as a raw material, it is prepared in a liquid medium containing 1 to 20% (w / vol) of brown barley with respect to water. In addition, about the mixture ratio of a raw material, if unpolished barley is unpolished barley, 8 to 10% (w / vol) is preferable and it may be 95% refined (5% of the skin of the surface layer etc.). 1 to 4% (w / vol) is preferable.
Similarly, when using other raw materials, it may be added so that the blending ratio is 1 to 20% (w / vol). However, the type of raw material, the degree of whitening of the raw material used, the type of koji mold, etc. What is necessary is just to determine a suitable mixture ratio in consideration.

  The starch contained in the raw material may be gelatinized before culturing. Starch gelatinization is not particularly limited, and may be performed according to a conventional method such as a steaming method or a roasting method. In the sterilization step of the liquid medium described later, when the starch is heated to a starch gelatinization temperature or higher by high-temperature high-pressure sterilization or the like, the starch gelatinization is simultaneously performed by this treatment.

In addition to the above-mentioned raw materials, it is preferable to add organic substances, inorganic salts and the like as nutrient sources to the liquid medium as appropriate. These additives are not particularly limited as long as they are generally used for culturing koji mold, but organic substances include rice bran, wheat straw, corn steep liquor, soybean meal, defatted soybean, etc., and inorganic salts such as ammonium. Examples thereof include water-soluble compounds such as salts, nitrates, potassium salts, acidic phosphates, calcium salts, and magnesium salts. In particular, a combination of potassium nitrate and acidic phosphate is preferable. These organic substances and inorganic salts may be used in combination of two or more. Further, the amount of addition is not particularly limited as long as it promotes the growth of Aspergillus, but it is about 0.1 to 5.0% (w / vol) as an organic substance and 0.1 to 1 as an inorganic salt. It is preferable to add about 0.0% (w / vol).
The liquid medium of Aspergillus thus obtained may be sterilized as necessary, and the treatment method is not particularly limited. As an example, a high-temperature and high-pressure sterilization method can be mentioned, which may be performed at 121 ° C. for 15 minutes.

  The sterilized liquid medium is cooled to a temperature suitable for culture, and then the koji mold is inoculated into the liquid medium. As described above, the koji mold used in the present invention is a koji mold having an ability to produce enzymes such as glucoamylase, protease, and cellulase. For example, white koji molds such as Aspergillus kawachii, Aspergillus awamori ( Aspergillus awamori), Aspergillus niger, Aspergillus niger, Aspergillus oryzae, Aspergillus sojae, Aspergillus sojae, and the like. Moreover, the form of the koji mold inoculated into the medium is arbitrary, and spores or hyphae can be used.

These koji molds can be used either by culturing with one kind of strain or by mixed culturing with two or more kinds of the same or different kinds of strains. There is no problem whether these are used in the form of spores or mycelia obtained by preculture, but it is preferable to use mycelia because the time required for the logarithmic growth phase is shortened. There is no particular limitation on the amount of koji mold inoculated into the liquid medium, but about 1 × 10 ⁴ to 1 × 10 ⁶ spores per 1 ml of the liquid medium, and 0.1 to 10 of the preculture solution for mycelia. It is preferable to inoculate about 1%.

  The culture temperature of the koji mold is not particularly limited as long as it does not affect the growth, but it is preferably 25 to 45 ° C, more preferably 30 to 40 ° C. When the culture temperature is low, the growth of Aspergillus is slowed, and contamination with various bacteria is likely to occur. The culture time is suitably 24 to 72 hours. Any culture apparatus may be used as long as it can perform liquid culture. However, since Neisseria gonorrhoeae needs to perform aerobic culture, it should be performed under aerobic conditions in which oxygen and air can be supplied into the medium. Further, during the culture, it is desirable to stir so that the raw materials, oxygen, and bacilli in the medium are uniformly distributed in the apparatus. The stirring conditions and aeration amount may be any conditions as long as the culture environment can be maintained aerobically, and may be appropriately selected depending on the culture apparatus, the viscosity of the medium, and the like.

By culturing by the above method, a liquid koji in which various enzymes such as glucoamylase, protease, cellulase, hemicellulase are generated and accumulated can be obtained.
Therefore, this liquid koji has an enzyme activity necessary for use in brewing sake such as sake and shochu. In addition to the culture itself, the liquid koji obtained by the above culture method is used as a culture solution obtained by solid-liquid separation such as centrifugation, a concentrate thereof, or a dry product thereof. Can do.

Next, a method for liquefying cereals and potatoes using the above-described liquid candy will be described.
10 to 300% (vol / w), preferably 20 to 200% (vol / w) liquid koji and appropriate amount of water are added to the raw cereals and potatoes to be liquefied, and 30 to 50 ° C., Preferably, after reacting at 40 ° C. for 10 minutes to 2 hours, preferably 1 hour, the temperature is raised to 40 to 60 ° C., preferably about 50 ° C., and then the thermostable α-amylase, which is a liquefying enzyme agent, is used as a raw material. On the other hand, 0.05 to 2.0 (w / w), preferably 0.1 to 1.0 (w / w) is added, and the reaction is performed for 10 minutes to 2 hours, preferably about 1 hour. The liquefying enzyme may be added all at once, or may be added in several portions during the liquefaction process.
Thereafter, the temperature is raised at a rate of about 10 ° C. for 20 to 40 minutes, preferably 30 minutes, and the temperature is raised linearly to about 90 ° C. Next, after maintaining at this temperature for 5 to 30 minutes, preferably 10 minutes, it is cooled to 50 to 65 ° C, preferably about 60 ° C. After cooling, a liquid koji or saccharifying enzyme agent is added and reacted at 50 to 65 ° C., preferably 60 ° C. for 10 to 60 minutes, preferably 30 minutes. After completion of the reaction, the temperature is lowered to 20 to 30 ° C., preferably about 25 ° C. to obtain a liquefied saccharified solution.

The liquefied liquid of the present invention thus obtained is a sugar liquid containing sugars such as glucose, maltose and maltotriose.
Therefore, the method for producing sugar or sugar liquid according to claim 4 is the same as the method for liquefying cereals or potatoes described above.

  With respect to the liquefied saccharified solution thus obtained, the viscosity and the sugar composition of the supernatant are analyzed. In addition, it measures also about the viscosity in each temperature range in said liquefaction saccharification process. A rotary viscometer is used for measuring the viscosity. For analysis of the saccharide composition, HPLC is performed on the supernatant obtained by centrifuging the liquefied saccharified solution. For HPLC, for example, 2695 manufactured by Waters can be used, and analysis conditions are a column: High Performance Carbohydrate column, mobile phase: acetonitrile: water = 75: 25, flow rate: 0.5 ml / min, sample injection amount: 20 μL, This was done using an RI detector. The analysis target was glucose, maltose, and maltotriose.

Next, the manufacturing method of the shochu using the said liquefied liquid is demonstrated.
The amount of the raw material used is 10 to 60% (w / v), preferably 15 to 50% (w / v) with respect to the total amount of the pumped water and the liquid soot. Since the amount of raw material used is directly reflected in the alcohol content of Moromi, the amount used is determined according to the purpose. The yeast used for fermentation is not particularly limited as long as it is a yeast usually used for alcoholic beverage production, and Saccharomyces cerevisiae can be particularly preferably used. In addition to the pre-cultured yeast, press yeast and dry yeast can also be used. The liquefied liquid may be used for fermentation as it is, or may be used as a secondary or tertiary raw material in stage charging. During fermentation, inorganic salts such as ammonium phosphate and ammonium sulfate, and organic substances such as amino acids may be added as nutrient sources. Fermentation temperature is not particularly limited as long as it is a temperature range in which yeast can perform fermentation smoothly, and is usually performed at 15 to 35 ° C.

According the present invention described in claim 5 is to provide a method for producing sugar or foods Ru using sugar solution (liquefied solution) of the present invention.
The liquefied liquid of the present invention can be used as a sugar or sugar liquid for the production of not only alcoholic beverages but also general foods. Examples of foods that can use the sugar or sugar solution of the present invention include carbonated beverages, soft drinks, beverages such as tea beverages, foods such as confectionery and health foods, and seasonings such as sweeteners and mirin-like seasonings. But are not limited to these.

The method for producing these foods is not particularly limited, and can be produced according to a conventional method.
For example, when producing a carbonated beverage using the sugar or sugar liquid of the present invention, the sugar or sugar liquid of the present invention is mixed with a sour agent, fruit juice, fragrance, etc. Carbonated beverages can be produced.
In the case of producing a sweetener, the sweetener can be produced by concentrating and purifying sugar or a sugar solution.
Moreover, when manufacturing a mirin style seasoning, a mirin style seasoning can be manufactured by adding the brewing liquid which mashed and fermented steamed rice to the sugar or sugar liquid of this invention, for example.

  EXAMPLES Hereinafter, although an Example etc. demonstrate this invention concretely, this invention is not limited by these.

<Production Example 1>
Aspergillus oryzae Kawachi IFO4308 was used. A spore suspension was prepared and inoculated into a preculture medium so as to be 10 ⁵ cells / ml-medium. In the preculture, 65% polished wheat 8.0% medium was cultured at 37 ° C. and 100 rpm for 24 hours, and 1.0% was inoculated into the main culture medium. The main culture used was a medium composition of 95% refined barley 2.0%, KNO ₃ 0.2%, KH ₂ PO ₄ 0.3% and sterilized at 121 ° C. for 15 minutes. The amount of the medium was cultured in an Erlenmeyer flask with a 500 ml / 3 L baffle at 37 ° C. and 100 rpm for 48 hours to produce a liquid koji.

<Example 1>
(Liquefaction saccharification method of raw wheat using liquid koji and barley shochu production (low concentration preparation) using the same)
For the purpose of verifying the usefulness of liquid koji in liquefaction of shochu raw material wheat, a liquefied saccharified solution was prepared with the charging composition shown in Table 1, and shochu was produced using these.

[Experimental material]
・ Raw material wheat: barley for shochu with a whitening degree of 65% ・ Liquid rice cake: Liquid rice cake produced in Production Example 1 above ・ Liquid enzyme agent: “Kokugen T20M” (manufactured by Daiwa Kasei Co., Ltd.)
・ Saccharifying enzyme: “GNL” (Amano Enzyme)

As a control, the test plot that was liquefied only with the liquefaction enzyme agent was No. 1-1, and the test plot that used 100% (v / w) of liquid rice bran for the raw wheat was No. 1-2, 200% (v / w) No. 1-3 was used.
As temperature conditions for liquefaction saccharification, first, liquid koji and water were added to raw wheat and reacted at 40 ° C. for 1 hour, then heated to 50 ° C. and liquefied enzyme agent was added and reacted for 1 hour. Then, the temperature was raised to 90 ° C linearly at a rate of 10 ° C / 30 minutes, held at 90 ° C for 10 minutes, cooled to 60 ° C, added with a saccharifying enzyme agent, reacted at 60 ° C for 30 minutes, and then Cooled to 25 ° C.

  The liquefied saccharified solution thus obtained was analyzed for viscosity and sugar composition of the supernatant. The viscosity was measured over time using a rotary viscometer at each temperature zone during the liquefaction saccharification process. As for the sugar composition, the liquefied saccharified solution was centrifuged, and the sugar composition of the supernatant was analyzed using HPLC. HPLC uses Waters 2695, analysis conditions are column: High Performance Carbohydrate column, mobile phase: acetonitrile: water = 75:25, flow rate: 0.5 ml / min, sample injection amount: 20 μl, RI detector, glucose , Maltose and maltotriose were quantified. The analysis results are shown in FIG. 1 and Table 2, respectively.

As shown in Fig. 1, the viscosity of the raw wheat liquefaction (No.1-2,3) is much higher than that of the liquefaction enzyme only (No.1-1). It turns out that it is low. In No.1-1, an increase in viscosity was observed from around 70 ° C and stirring was difficult, whereas in No.1-2 and 3, such an increase in viscosity did not occur and stirring was easy and work The property was good.
In addition, according to the analysis of the sugar composition shown in Table 2, in No. 1-2 and 3, the content of glucose was higher than that of the control No. 1-1, so that liquefaction of starch was efficiently performed. You can see that

Next, shochu was produced using the liquefied saccharified solution obtained above. That is, shochu yeast was added to 500 ml of each of the above liquefied saccharified solutions No. 1-1 to No. 3 at 10 ⁷ cells / ml and fermented at 25 ° C. for 6 days. FIG. 2 shows the fermentation process, and Table 3 shows the analysis value of Moromi after the fermentation.

  As is clear from Fig. 2 and Table 3, the liquefied saccharified liquid (No.1-2,3) using liquid koji is different from the liquefied saccharified liquid (No.1-1) that does not use liquefied koji. Fermentation was possible. The shochu obtained by atmospheric distillation of the moromi after No. 1-2, 3 fermentation had a flavor peculiar to barley shochu, and a shochu with good liquor quality was obtained.

<Production Example 2>
Aspergillus oryzae NRIB40 was used as the koji mold. A spore suspension was prepared and inoculated into the medium so as to be 10 ⁶ cells / ml-medium. Culture is 98% refined wheat 2.0%, NaNO ₃ 1.2%, KCl 0.8%, KH ₂ PO ₄ 0.4%, MgSO ₄ · 7H ₂ O 0.2%, FeSO ₄ · 7H ₂ O 0.08% medium composition, 121 ° C, Sterilized for 15 minutes was used. The amount of the medium was cultured in an Erlenmeyer flask with a 500 ml / 3 L baffle at 30 ° C. and 100 rpm for 72 hours to produce a liquid koji.
Aspergillus oryzae IFO4388 was used as a black koji mold. A spore suspension was prepared and inoculated into the medium so as to be 10 ⁶ cells / ml-medium. The culture used was a medium composition of 98% polished wheat 2.0%, KNO ₃ 0.2%, KH ₂ PO ₄ 0.3% and sterilized at 121 ° C. for 15 minutes. The amount of the medium was cultured in an Erlenmeyer flask with a 500 ml / 3 L baffle at 30 ° C. and 100 rpm for 72 hours to produce a liquid koji.

<Example 2> (Method for liquefaction saccharification of raw wheat using liquid koji mold and black koji mold and production of barley shochu using the same)
As koji molds and black koji molds were used as liquid koji in liquefaction of shochu raw material wheat, liquefied saccharified liquids were prepared with the charging composition shown in Table 4, and shochu production was performed using these.

[Experimental material]
・ Raw material barley: barley for shochu with 65% whiteness (ground product)
・ Liquid rice cake: The liquid rice cake produced in Production Example 2 is used. ・ Liquefied enzyme agent: “Kokugen T20M” (manufactured by Daiwa Kasei Co., Ltd.)
・ Saccharifying enzyme: “GNL” (Amano Enzyme)

As a control, the No.1 test group was liquefied only with the liquefied enzyme agent, No.2 was obtained using 100% (v / w) black koji mold liquid koji, and the koji mold liquid koji was used. No. 3 was used that was 100% (v / w) of raw wheat.
As temperature conditions for liquefaction saccharification, liquid koji and water were first added to the raw wheat and reacted at 40 ° C. for 1 hour, then heated to 50 ° C., and the liquefied enzyme agent was added and reacted for 1 hour. Then, the temperature was raised to 90 ° C linearly at a rate of 10 ° C / 30 minutes, held at 90 ° C for 10 minutes, cooled to 60 ° C, added with a saccharifying enzyme agent, reacted at 60 ° C for 30 minutes, and then Cooled to 25 ° C.
The viscosity of the liquefied saccharified solution thus obtained was measured. The viscosity was measured over time using a rotary viscometer at each temperature zone during the liquefaction saccharification process. The results are shown in FIG.

  As shown in FIG. 3, it can be seen that those using liquid koji for liquefaction of raw wheat (No. 2, 3) have lower viscosity than those using only liquefied enzyme (No. 1). Therefore, it was confirmed that even when the liquid koji of yellow koji mold or black koji mold was used, the effect of suppressing the increase in viscosity at the time of liquefaction was confirmed as in the case where the liquid koji mold of Example 1 was used.

Next, shochu was produced using the liquefied saccharified solution obtained above. That is, shochu yeast was added to 500 ml of each of the above liquefied saccharified solutions No. 1 to 3 at 10 ⁷ cells / ml and fermented at 25 ° C. for 6 days. FIG. 4 shows the fermentation process, and Table 5 shows the analysis value of Moromi after the completion of fermentation.

  The liquefied saccharified liquid (No. 2, 3) using liquid koji was able to perform better fermentation than the liquefied saccharified liquid (No. 1) without using liquid koji. Test plot No. 2 had a lower alcohol content than test plot No. 3, but it is considered possible to further improve the fermentability by optimizing the culture conditions of the liquid koji used.

<Example 3>
(Wheat liquefaction method using liquid koji and barley shochu production using the same (high concentration preparation). Comparison with Patent Document 1)
For the purpose of comparing the liquefaction method of the raw wheat for shochu using liquid koji and the liquefaction method using various enzyme agents described in Patent Document 1, a wort liquefaction solution is prepared with the charging composition shown in Table 6 did.

[Experimental material]
Raw material wheat: barley for shochu with a whitening degree of 65%. Liquid rice cake: manufactured by the method described in Example 1. Liquefaction enzyme agent: "Liquifase L45" (manufactured by Hankyu Bioindustry)
・ Protease agent: "Orientase 10NL" (manufactured by Hankyu Bioindustry)
・ Cellulase agent: “Cellulosin AL” (manufactured by Hankyu Bioindustry)

No. 2-1 is a raw material wheat liquefaction method described in Examples of Patent Document 1, and No. 2-2 is a raw material wheat liquefaction method using the liquid straw of the present invention.
As for the temperature conditions for liquefaction, No. 2-1 added raw wheat, liquefied enzyme agent, protease agent, and water, reacted at 50 ° C for 1 hour, and then raised linearly to 90 ° C over 3 hours, After maintaining at 90 ° C. for 20 minutes, the cellulase agent was added after cooling to 45 ° C., followed by cooling to 25 ° C.
In No. 2-2, raw material wheat, liquid koji, and water were added and reacted at 40 ° C. for 1 hour, then the temperature was raised to 50 ° C., and then the liquefied enzyme agent was added and reacted for 1 hour. Thereafter, the temperature was raised linearly to 90 ° C. over 3 hours, held at 90 ° C. for 20 minutes, and then cooled to 25 ° C.

  The viscosity, specific gravity, and pH of the wheat liquefaction liquid thus obtained were measured in the same manner as in Example 1. The viscosity was measured using a rotary viscometer at 25 ° C. after completion of the reaction. The results are shown in Table 7.

  As shown in Table 7, the liquefied liquid (No. 2-2) prepared using the liquid koji had almost the same viscosity and specific gravity as the liquefied liquid (No. 2-1) prepared using a plurality of enzyme agents. It became pH. This indicates that if a liquid koji is used, a liquefied liquid can be produced only with a liquefied enzyme agent without using a protease agent or a cellulase agent.

  Using the liquefied liquids No.2-1 and 2 obtained here, barley shochu was produced with the formulation shown in Table 8. In addition, as a control, the barley was charged with water, soaked, steamed and cooled as usual, and used for charging (No. 2-3). Table 9 shows the charging composition of No. 2-3.

  As the wheat straw, Aspergillus kawachi IFO4308 was used as a seed meal and was made according to a standard method. As the yeast, 1 ml of a culture solution obtained by static culture of shochu yeast in YPD medium for 2 days was added. The wheat used for the secondary charging of No.2-3 was used for charging by sequentially washing with water, dipping (40 minutes), draining, steaming (40 minutes), and cooling. Fermentation temperature was constant at 25 ° C., and primary: 3 days, secondary: 14 days of fermentation. FIG. 5 shows the fermentation process, and Table 10 shows the analysis value of Moromi after the fermentation.

  As shown in FIG. 5 and Table 10, in the preparation of the liquefied liquid using liquid rice cake (No. 2-2), the preparation of the liquefied liquid without using liquid rice cake (No. 2-1) and steamed barley were used. Compared to the preparation (No.2-3), the fermentation rate is fast and the amount of alcohol produced is large.

Moromi after No. 2-1 to 3 fermentation was distilled under reduced pressure to produce a wheat shochu. There was no significant difference in quality in any of the test plots, but the test plots using straw (No.2-2,3) were more peculiar to barley shochu than the test plots using no straw (No.2-1). The rich flavor tended to be slightly strong. From this, it can be said that by liquefying the wheat using liquid koji, the fermentation period can be shortened compared to the prior art, and a shochu with good liquor quality can be produced.

<Example 4>
(Method for liquefaction saccharification of koji using liquid koji)
For the purpose of verifying the usefulness of the liquid koji in the liquefaction of ginger, a liquefied saccharified solution was prepared with the charging composition shown in Table 11, and the sugar composition was analyzed.
[Experimental material]
・ Raw material: Red Azuma ・ Liquid rice cake: The liquid rice cake produced in Production Example 1 is used. ・ Liquefaction enzyme agent: “Liquifase L45” (manufactured by Hankyu Bioindustry)
・ Saccharifying enzyme: “GNL” (Amano Enzyme)
・ Cellulase agent: “Cellulosin AL” (manufactured by Hankyu Bioindustry)

As a control, cellulase was added to No. 1 in the test plot that was liquefied with only the liquefied enzyme agent, No. 2 and 50% (v / w) of liquid koji was used for the raw koji. The thing was made No.3.
As temperature conditions for liquefaction saccharification, first, liquid koji, liquefied enzyme agent and water were added to raw koji, and the reaction was carried out at 40 ° C. for 2 hours. Here, in No. 3, the cellulase agent was added to the raw material koji simultaneously with the liquid koji, liquefied enzyme agent and water. Then, the temperature was raised to 90 ° C linearly at a rate of 10 ° C / 30 minutes, held at 90 ° C for 10 minutes, cooled to 60 ° C, added with a saccharifying enzyme agent, reacted at 60 ° C for 30 minutes, and then Cooled to 25 ° C.

  The saccharide composition of the supernatant was analyzed for the liquefied saccharified solution thus obtained. As for the sugar composition, the liquefied saccharified solution was centrifuged, and the sugar composition of the supernatant was analyzed using HPLC. HPLC uses Waters 2695, analysis conditions are column: High Performance Carbohydrate column, mobile phase: acetonitrile: water = 75:25, flow rate: 0.5 ml / min, sample injection amount: 20 μl, RI detector, glucose , Maltose and maltotriose were quantified. The analysis results are shown in Table 12.

According to the analysis of the sugar composition shown in Table 12, the No. 2 using liquid koji has a higher glucose content than the No. 1 control and No. 3 using the cellulase agent. It turns out that liquefaction saccharification is performed efficiently.
In addition, as a result of sensory evaluation of the liquefied saccharified liquid supernatant, it was determined that No. 2 liquefied saccharified liquid had sufficient sweetness compared to No. 1 and No. 3, and was sufficiently usable as a saccharified liquid. It was done. Furthermore, it is considered possible to produce a sweetener such as syrup by concentrating the supernatant with an evaporator or the like according to a conventional method. It is also possible to produce foods using the sweeteners thus produced.

According to the present invention, it is not necessary to use an enzyme agent other than the heat-resistant α-amylase, which is a liquefaction enzyme, by using liquid koji when liquefying raw material grains used in the production of shochu and sake. . For this reason, the work becomes simple and the cost can be further reduced.
Moreover, when the obtained liquefied liquid is used for manufacture of shochu etc., healthy fermentation can be performed and the product which has quality sake quality can be obtained.

Claims (5)

  When liquefying grains selected from wheat, rice, wheat, buckwheat, barnyard millet, millet, corn and corn, heat-resistant α-amylase and liquid koji are used, and the liquid koji is 95% to whitening from unmilled white What was obtained by inoculating and culturing a liquid medium containing grains selected from the above wheat, rice, wheat, buckwheat, millet, millet, cucumber and corn, with koji molds selected from white koji mold, black koji mold and yellow koji mold A method for liquefying grains.   The liquefaction method according to claim 1, wherein the amount of liquid koji used is 10 to 300% (vol / w) based on the grain. To obtain a liquefied solution by the method of claim 1 or 2, a method of manufacturing shochu or sake as a raw material over the liquefied solution.   A method for producing a sugar or a sugar solution using the method according to claim 1 or 2. Give the sugar or sugar solution by the method of claim 4, a method of producing a food product using the sugar or sugar solution.

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