JPH03191800A - Production of saccharified liquid of 'jinenjo' (japanese yam) and 'jinenjo' wine - Google Patents

Abstract

PURPOSE:To obtain the subject saccharified liquid containing active components of 'JINENJO' stable even in severe conditions and the subject good taste 'JINENJO' wine having perfumes thereof in combination with fragrance peculiar to a seed mash by decomposing 'JINENJO' using oxygen or an acid and carrying out alcoholic fermentation of the resultant saccharified liquid. CONSTITUTION:'JINENJO' is cut and pulverized into pieces or crushed materials using a suitable method such as collapsing-cutting and subsequently saccharified. The above-mentioned saccharification is preferably carried out by the biochemical method using an enzyme such as amylase. The enzymatic decomposition is carried out preferably after preceding softening of the tissue of the objective material, e.g. by boiling in water and the saccharification is completed in 2 days in general. As a result, odor is removed by decomposition of starch, protein, lipid and other components and the objective saccharified liquid having a preferable flavor containing sweetness and deliciousness in combination with fragrance peculiar to 'JINENJO' is obtained. In addition, the resultant saccharified liquid is diluted to about 14-18wt.% sugar content and the diluted saccharified liquid is subjected to alcoholic fermentation utilizing various seed mashes, thus obtaining the objective 'JINENJO' wine.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Utilization and Decomposition] The present invention relates to a saccharified yam solution containing active ingredients of yam and a method for producing yam sake from the saccharified solution.

[Conventional technology]

Japanese yam is a 4N perennial plant that grows naturally in mountains and fields, especially in deciduous forests and sunny fields. The strong vines can grow up to several meters in length, and have long stalks with dark green oblong heart-shaped leaves. be. Wild yam grows wild all over the country, but it is especially abundant in the Kanto region, westward, and Kyushu, and yam is cultivated all over the country, even in the far reaches of Kitami, Hokkaido. Japanese yam is also called wild medicine, and is a white, hard fruit that has been peeled and sun-dried, but most of the time, as a substitute for it, it is made from the long-formed cultivated species. The medicinal properties of wild yam have been known for a long time, and the mountain medicine is nourishing, tonic, and soothing.
Boil it several times a day and publish it. In the folk, people grate the raw root, add sugar, and pour boiling water over it and drink it for severe coughs. Also, depending on the region, it is said that steaming wild yam over rice and eating it with sugar sprinkled on it can help relieve coughs. For sores and burns, apply grated Japanese yam.

Mountain medicine sake is made by adding shochu to mountain medicine, leaving it for several months, and adding fake bee matter to it.It is used for nourishing, tonicizing, replenishing energy, and strengthening physical strength.

The main feature of Japanese yam is that it contains easily digestible starch.
It contains a lot of digestive enzymes. The reason why yam soup keeps you feeling refreshed even if you eat too much of it is due to the action of amylase, a starch-digesting enzyme contained in wild yam. Wild yam's amylase contains α4 to α5%, and also contains various enzymes such as urea-degrading enzyme and oxidoreductase, and these digestive enzymes not only digest the starch of the wild yam itself, but can also be eaten together. It also aids in the digestion of starch contained in food.

In addition, the medicinal properties of Japanese yam include tuberculosis, breast disease, asthma,
Known causes include burns, whooping cough in children, theft, and pneumonia. However, until now, the only ways to effectively utilize the medicinal properties of wild yam were to grate it and eat it as it is, or to drink it as mountain medicinal wine.

[Problem to be solved by the invention]

Therefore, the present inventor has focused on the medicinal effects of Japanese yam and has conducted research on it.

The active ingredients contained in wild yam are polysaccharides and cells that make up cells.
It has been found that even under severe conditions that degrade proteins, lipids, etc., the decomposition product is relatively stable and still retains its medicinal efficacy. The present invention is based on this new knowledge.

One of the important features of the present invention is that wild yam is biochemically or purely chemically saccharified. Through this saccharification, starch, the main component of wild yam, is broken down to glucose or oligosaccharides, but the noteworthy effect here is.

Saccharified liquid loses its odor due to the decomposition of starch, proteins, lipids, and other components.

The purpose is to provide a desirable flavor with sweetness and umami, plus the aroma unique to wild yam. Therefore, in addition to its two original medicinal uses, this saccharified liquid has uses such as health drinks and seasonings. A second feature is that this saccharified liquid can be easily fermented by various alcoholic yeasts to produce wild yam liquor with a pleasant flavor.

[Means to solve the problem]

The type of wild yam used as a raw material for the present invention does not matter whether it is a wild type or a cultivated type, but among cultivated types, the short-rod type, potato type, first type, and yam type are advantageous because they are abundant as raw materials. The leaves of Japanese yam turn yellow when it becomes a soft tree, so from the time the leaves turn yellow until winter, the roots are dug deep, washed with water, peeled off with a bamboo spatula, cut into pieces, and dried in the sun.

The above-mentioned wild yam is cut and shredded into small pieces or fragments by pressing, cutting, or other appropriate means, and then subjected to saccharification. Saccharification can be carried out either by biochemical means using enzymes (including amylase, proteinase, lipase, etc.) or by chemical means using strong acids such as hydrochloric acid, sulfuric acid, or sulfonic acid. This is not a very desirable method as there is a concern that some of the medicinal ingredients may also be degraded.

The enzyme should have at least amylase activity to degrade the cell wall of wild yam. In addition, when it has the activities of proteinase, lipase, nucleotase, etc., the decomposition is complete and the substrate has a pleasant flavor. In addition to the commercially available amylase activity, it also has the ability to decompose proteins, nucleic acids, lipids, etc., so it is useful for most purposes. Examples of suitable composite enzyme agents include Maturase A 500 (Matsutani Chemical Industry ■), Subitase M (Nagaushi Sangyo ■), and Coclase G.
(Sankyo ■), Gluta S (Ohno Pharmaceutical ■), Uniase S (
Examples include Kinki Yakult Manufacturing ■), Sumiteam S (Shin Nippon Chemical Industry ■), and Kokugen (Daiwa Kasei ■).

When decomposing with an enzyme, it is preferable to soften the tissue of the object in advance so that the enzyme can easily act on it. For this purpose, finely sliced or pulverized raw material of Japanese yam (frozen pulverization using liquid nitrogen is most preferable) is boiled in water or steamed in water. An enzyme agent is added to the boiled liquid or the aqueous dispersion of the steamed product, and the enzyme reaction is carried out by stirring while maintaining the temperature generally at 45 to 55°C. On this occasion.

The state of the substrate solution must of course be adjusted within the optimal range for the enzyme used.

Therefore, although these conditions differ depending on the enzyme used, 2
For example, in the case of Sumiteam S, a pH range of 45 to 5.5 is optimal. Conditioning agents for this optimum adjustment include, for example, lactic acid, acetic acid, phosphate buffer, caustic soda, ammonium carbonate, and other conventional acids or bases. In addition.

Enzymes are prone to rapid deactivation in the absence of substrates, especially at high temperatures.

The enzyme agent is preferably added to a warm aqueous dispersion of softened crushed Japanese yam pieces or powder.

Saccharification is usually completed in about two days. Completion of saccharification can be easily detected by an iodine reaction, and the absence of blue color indicates completion of saccharification. The resulting liquid is a slightly colored viscous liquid with suspended matter, and when filtered or centrifuged, it becomes a clear liquid.

In addition to the enzymatic method described above, Cellulomonas, Fusarium, and other microorganisms can also be advantageously used for the purpose. To cultivate these microorganisms, inorganic and organic nutrients such as sugar, ammonium sulfate, urea-phosphate, and corn staple liquor are added to the decomposing solution.After the bacteria are inoculated, the solution is aerated. Cultivated. The initial sugar concentration may be low because sugar, which becomes a C source, is replenished through the decomposition of wild yam as the fungus grows. In this case as well, the decomposition ends after about 2 days, so the bacterial cells are removed either temporarily or by centrifugation and the P solution or supernatant is collected.

The above saccharified liquid is a sweet liquid with the unique aroma of Japanese yam.
In addition to the wild yam extract (medicinal ingredients) that the inventor is currently researching, it also contains glucose, fructose, other sugars, amino acids, fatty acids, glycerin, etc., and when separated by chromatography, it can be used to treat asthma, burns, whooping cough, etc. However, since it is a sweet liquid with an aromatic flavor, it can be consumed as a medicine or health drink as it is, but it is particularly dangerous when consumed as a carbonated drink. It's delicious. Further, it is useful as a seasoning if it is appropriately concentrated or spray-dried as it is or with a vehicle such as lactose, dextrin, or cyclodextrin.

In addition to the biochemical saccharification methods described above, chemical saccharification methods can also be used. As already mentioned, saccharification methods using hydrochloric acid or other strong acids may decompose part of the active ingredient, so they are not optimal, but they have the advantage of being easy to operate.

When the saccharified liquid obtained by any of the above methods is concentrated, it becomes molasses with a sugar content of 7096, which can be stored as it is for a long period of time. Furthermore, the present inventor has discovered that a desirable alcoholic beverage can be brewed by alcoholic fermentation of this molasses. Molasses, which is the raw material for alcoholic fermentation, is diluted to have a sugar content of about 14 to 1896 g during the second fermentation. When using the chemical decomposition method, the saccharified solution contains a large amount of acid, so it is neutralized using lime water or the like until the state becomes weakly acidic. During fermentation, it is then re-neutralized with calcium carbonate, but it is effective to keep it in a slightly acidic range, slightly more acidic than neutralization, to prevent the growth of harmful bacteria during storage and fermentation. Alcohol yeast, sake yeast, wine yeast, beer yeast, shochu, awamori yeast, etc. are used as the mash depending on the purpose. In addition, if desired, baker's yeast, compressed yeast, dry yeast, food yeast, medicinal yeast, etc. may be used alone or in combination with Zenon.

[For production]

During fermentation, it is necessary to adjust the sugar concentration as mentioned above, so in the case of molasses, it must be diluted, but in the case of saccharified liquid, it can be used as is (of course, in the case of acidic saccharified liquid, neutralization is required) ). At this time, if the stock solution lacks nitrogen, the C/N ratio is appropriately adjusted using ammonium sulfate, urea, etc. After heat sterilizing this stock solution, separately cultured yeast mash is added to it and fermented at about 30° C. for 3 to 4 days.

〔Example〕

Hereinafter, embodiments of the invention will be described with reference to Examples, but these are, of course, illustrative and do not limit the technical scope of the two inventions.

Example 1 Water 21 was added to 1 kg of Japanese yam strips and boiled for 20 minutes. When the boiled liquid was allowed to cool to 55°C, a commercially available composite enzyme agent (Sumizyme S (listed above)) + g was added and maintained at 50 to 55°C for 2 days with gentle stirring. The resulting decomposition liquid was a yellowish, slightly gruel-like substance with the following properties and composition.

Specific gravity: approximately 1.3 Amino acids: approximately 3.5% *Sugar content: approximately 15% Extract content (medicinal ingredients): approximately 5% *Analysis value of sugar in sugar content % When a liquid with a concentration higher than % is filtered or centrifuged, it becomes a clear solution.
This can be used as it is as a sweetener, beverage, or Z agent. Yield: approximately λ510 Example 2 40% hydrochloric acid (3j) was gradually added to 1 kg of shade-dried pieces of wild yam, and then left at 30°C for 24 hours. The saccharified liquid is filtered, combined with the residual washing liquid and concentrated in vacuo.

A viscous concentrate containing 70% sugar and approximately 20% acid was obtained. Lime water was added to this concentrate to neutralize it, activated charcoal was further added, and the mixture was heated and filtered to obtain yellow viscous refined molasses. The extract content in this molasses was about 5%.

Example 3 Molasses II obtained by concentrating the same saccharified liquid as in Example 1 to 70% sugar content! (sugar content 70%) diluted to 3j with water,
After boiling and sterilization, separately cultured wine yeast mother 3011
1 was added and fermented at 30°C for 3 to 4 days. After passing through the fermentation liquor in which CO2 was being generated, it was immediately heated and sterilized at 65°C to obtain a transparent wild yam wine of approximately λ5j. The results obtained using other sake mash are shown in the table below.

Sake yeast 6 Shochu awamori yeast 7 Beer yeast 7 Baker's yeast 5 Wine yeast 7 4 4 5 4 Example 4 Water 31 was added to 1 kg of ground yam and sterilized by boiling for 10 minutes. To this sterilized suspension, 2 g of the complex enzyme agent (mentioned above) was added, and at the same time, 30 ml of various types of yeast mash that had been cultured in advance were added, and fermentation was carried out anaerobically while maintaining the temperature at about 30 to 45°C. The components of the fermented liquid produced were as shown in the table below.

〔Effect of the invention〕

The fermented liquid thus obtained contains an average alcohol content of 4 to 8%, depending on the type of sake mash, and is a delicious low-alcohol beverage with a aroma unique to the mash and the aroma of wild yam. , contains a few percent of Japanese yam extract (medicinal ingredient).
It is suitable as a health drink or medicinal drink. In addition, one inventor discovered that enzymatic saccharification and alcohol fermentation can be performed simultaneously as shown in Example 4.

This simultaneous method is the most advantageous method when trying to obtain natural 8-sake.

[Brief explanation of drawings]

FIG. 1 is a liquid chromatography diagram of the saccharified liquid obtained in Example 1. Beer yeast 1 Baker's yeast 1 Sake yeast 2 Wine yeast 2 Shochu awamori yeast 1 4 5 6 5 4 790-

Claims (3)

[Claims] (1) A method for producing a saccharified wild yam solution, which comprises decomposing wild yam with enzymes or acids. (2) A method for producing naturally fermented sake, which is characterized in that a saccharified liquid obtained by decomposing wild yam with M or an acid is subjected to alcohol fermentation. (3) The method according to claim (2), in which enzymatic saccharification and alcohol fermentation of wild yam are carried out simultaneously.