JPH0211231B2 - - Google Patents

Description

[Detailed description of the invention]

ΓIndustrial Application Field The present invention is a method of continuously supplying a fixed amount of a mixed solution of rice koji saccharification using Kawachi white koji mold and non-cooked liquefied saccharified potatoes to a reaction tank of gel-type spherical calcium alginate containing concentrated yeast. This is a method of continuously producing potato yochi yuu mash by injecting the yam and yam mash, and by using this method in the production of yam yochi yuu, it greatly shortens the fermentation period, simplifies equipment, and saves labor. can. ΓConventional technology The conventional continuous alcohol production method is mainly related to fuel alcohol production technology, and regarding the continuous production of ginger (Type O),
It has not been done yet. In addition, the manufacturing method for Otsu-rui Shochiyu is usually made by adding fermented yeast to rice malt for 6 days.
After the second fermentation, the main raw materials such as barley and potatoes are added and the second fermentation is carried out for 10 to 12 days to produce shōchiyu moromi. The current situation is that it is not possible to save labor. Problems that the Γ invention aims to solve The currently used manufacturing method for Otsu-type shochiyu involves adding rice malt and fermented yeast to a brewing tank, fermenting it, producing primary mash, and then adding the main raw materials to 1 mash. It is customary to add it to the next mash and ferment it for a certain period of time to produce a secondary mash, which is then distilled to produce shochiyu. In addition, the usual steaming method cannot produce potato shochiyu with excellent flavor, so it is currently shipped after being blended with barley shochiyu. Using a metering pump, a fixed amount of the mixed liquid of the raw potato raw material obtained by liquefying and saccharifying rice without steaming and saccharification according to the present invention is injected into a continuous fermentation device, where it is continuously fermented and fermented continuously. By producing moromi, it is possible to shorten the fermentation period and save labor on equipment, and since it is produced using an enzymatic decomposition method, it is possible to produce mild and easy-to-drink shochiyu, which is an extremely useful method industrially. it is conceivable that. Measures to solve the Γ problem Add water to rice malt using Kawachi white koji mold and heat at 55℃ for 24 hours.
After saccharifying the rice malt for an hour, it is filtered through gauze to obtain a filtered liquid. Crush potatoes with a mixer, add a certain amount of α-amylase, a liquefying enzyme, and heat at 80℃.
Liquefy for 10 minutes, then add a certain amount of glucoamylase, a saccharifying enzyme, and saccharify at 55°C for 24 hours to obtain a potato sample. Separately, a concentrated yeast strain obtained by shaking culture for 24 hours was added to a 2.5% sodium alginate solution, and the mixed solution was injected into a 1.5% calcium chloride aqueous solution at a constant rate using a metering pump to form a spherical gel. Manufacture reactor materials and fill a certain amount into a reaction tank. A mixed sample of rice malt saccharification filtrate, non-simmering liquefaction, and saccharified potatoes was injected at a constant rate into a reaction tank filled with a spherical gel-type reactor using a metering pump, and the mixture was fermented. By taking out the mash at a constant rate, it is possible to continuously produce mash. Γ action By contacting a mixed sample of rice koji saccharification liquid, non-cooked liquefaction, and saccharified potato sample with a spherical gel-type reactant containing concentrated yeast, we efficiently produce mild and easy-to-drink shochiyu. can do. ΓExample: Take 500g of rice malt using Kawachi white koji mold into an Erlenmeyer flask, add 500ml of water to it, saccharify the rice malt at 55℃ for 24 hours, and filter the saccharified liquid through gauze to obtain a filtrate. . Peel the potato, crush it with a mixer, put 1 kg in a beaker, and add α-, which is a liquefying enzyme.
Add 1 ml of amylase and liquefy at 80℃ for 10 minutes, then add a certain amount of glucoamylase, a saccharifying enzyme, and saccharify at 55℃ for 24 hours. Mix in proportion and use as a sample. Separate fermentation yeast (Kagoshima Kogyo yeast, Awamori yeast)
The concentrated yeast strain obtained by culturing the seed culture with shaking at 30℃ for 24 hours and centrifuging
Put it in a 2.5% sodium alginate aqueous solution and inject it into a 1.5% calcium chloride aqueous solution at a constant rate using a metering pump to produce a spherical gel type reactor material, and fill 250 ml into a 500 ml container. A mixture of saccharified rice malt liquid and non-cooked liquefied saccharified potatoes was injected into the fermentation reaction tank at a constant rate using a metering pump, and the amount of carbon dioxide produced during fermentation was measured, the pH of the fermented mash, residual sugar, We investigated the alcohol content and the flavor of the distilled soy sauce. It is shown in Figures 1 and 2 and Tables 1 and 2. From the results shown in Figures 1 and 2, it can be seen that the fermentation was good. From Table 1, the pH of fermented mash, residual sugar,
And as a result of measuring the alcohol content produced, the residual sugar in the fermented mash was around 1% in the range of D = 1.8day ¹ and D = 3.6day ^1. Considering the flavor of shochiyu, it was found that the residual sugar of fermented mash was around 1%. It was found that the sake mash was of good quality with just the right amount of sweetness remaining, and the fermentation rate was also found to be around 90%, indicating good fermentation. Furthermore, as a result of studying the flavor of the distilled shochiyu, we found that if the shochiyu moromi had an appropriate amount of residual sugar, the distilled shochiyu would retain an appropriate amount of sweetness and aroma. It was confirmed that a good product could be produced. From the above results, it is considered that the present invention can greatly contribute to labor saving in the production of shochu mash and is an extremely important invention.

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【table】 [Brief explanation of drawings]

FIG. 1 is an explanatory diagram showing a continuous fermentation process using Kagoshima Kogyo yeast. FIG. 2 is a diagram showing a continuous fermentation process using awamori yeast.

Claims (1)

[Claims] 1. Add water to rice malt using Kawachi white koji mold and heat at 55℃ for 24 hours.
Saccharification is performed for a period of time, and the resulting saccharified liquid is filtered through a case to obtain a filtrate. Furthermore, the potatoes are crushed with a mixer, a certain amount of α-amylase, which is a liquefaction enzyme, is added to this, and after liquefaction, a certain amount of glucoamylase, which is a saccharification enzyme, is added to perform saccharification at 55℃ for 24 hours. The obtained potato saccharification liquid and rice malt saccharification liquid are mixed at a constant ratio, and this is passed at a constant rate through a gel-type spherical calcium alginate reaction tank in which a concentrated yeast strain is immobilized to continuously grow potatoes. How to make Chiyu Moromi.