JPH0584062A - Alcoholic drink made from sweet potato as raw material - Google Patents

Abstract

PURPOSE:To produce the subject drink free from odor of potato and excellent in taste and flavor by adding malt and water to a specified starchy raw material, fermenting the resultant mixture and carrying out distillation.extraction from the obtained unrefined soy. CONSTITUTION:An objective drink obtained by roast treating sweet potato with hot air of 100-400 deg.C and far infrared rays radiated from sintered ceramics, using the resultant roast treated sweet potato as the starchiness raw material, adding malt and water thereto, fermenting the resultant mixture and carrying out distillation.extraction from the obtained unrefined soy.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an alcoholic beverage using sweet potato as a starch material.

[0002]

2. Description of the Related Art Alcoholic drinks that have been used in Japan since ancient times are typified by sake made from rice and shochu made from sweet potato. Alcohol is produced by the starchy fermentation of the raw materials, such as sake made from rice and shochu made from sweet potatoes. However, whether it be rice or sweet potato, not only the starchy substance that changes into alcohol, but also other components, especially proteins that bring out the taste and aroma, are contained to a greater or lesser extent. The protein in the raw material is decomposed into amino acids by the protease of koji during brewing, and each has a unique taste and flavor, and has a unique flavor after fermentation. In the case of sake brewing, the quality of raw rice may be significantly reduced in some cases due to the unique flavor of amino acids that are decomposed from the peculiar protein of the raw rice depending on the type of raw rice. It is refined to remove proteins as much as possible, and fermented only with the starch of the core of the raw rice to extract good quality alcohol with good flavor to brew sake.

On the other hand, in the case of brewing shochu from sweet potato, a series of fermentation has been performed by steaming the raw material of sweet potato, but the protein peculiar to sweet potato is decomposed by the protease of koji, which is unique to soybean shochu. It produced a smell and was a factor that deteriorated the quality. However, in the case of the sweet potato raw material, unlike the case of the raw rice, it is not blessed with favorable conditions in which only the protein is removed and the fermentation is performed with the starch alone before the steaming treatment. That is, in the case of sweet potato, it was under the condition that the starch and protein contained in it were steamed at the same time for fermentation. For this reason, alcoholic beverages made from sweet potatoes were accompanied by the so-called sweet potato odor peculiar to soy sauce, which hindered the expansion of the shochu market.

[0004]

As described above, conventionally, when producing an alcoholic beverage using sweet potato, steaming was performed as a primary treatment of the sweet potato. However, due to the denaturation of protein accompanying this steaming treatment, the content of amino nitrogen becomes relatively large, which causes the product to have a sweet potato odor and the quality has been unavoidably reduced.

The present inventor has conducted various studies in order to eliminate the so-called sweet potato odor, which impairs the taste of alcoholic beverages using sweet potato as a starchy raw material, and as a result, revised the conventional steaming treatment of sweet potatoes. Focusing on the fact that the total amount of amino nitrogen in the raw material is dramatically reduced when the sweet potato material is roasted by a predetermined method, a series of fermentation is performed using the sweet potato material roasted by the predetermined method. It was found that by extracting the components from the obtained moromi by a normal distillation method, it is possible to obtain an alcoholic beverage in which the taste and aroma without so-called sweet potato odor are significantly improved, and the present invention has been completed. It is a thing.

[0006] Therefore, an object of the present invention is to provide an alcoholic beverage made from sweet potato, which does not have the so-called potato odor peculiar to sweet potato and has a good flavor.

[0007]

The constitution of the present invention for achieving the above object will be described in detail. Roasting treatment is carried out with hot air at 100 to 400 ° C. and far infrared rays emitted from the ceramics sintered body. An alcoholic beverage using sweet potato as a raw material, characterized in that sweet potato is used as a starchy raw material, koji mold and water are added to this to ferment, and the resulting moromi is distilled and extracted.

The ceramic sintered body used in the present invention is
For example, 20% by weight of white clay is mixed into 80% by weight of petalite, and the mixture is baked for 12 to 15 hours until it reaches 1280 ° C. The ceramic sintered body is heated at 100 to 400 ° C. Upon receiving, it emits far-infrared rays having a wavelength of 5 to 20 μm, which is located between visible light and microwaves, and the far-infrared rays penetrate to the core of sweet potato, which is the object to be treated, to denature the protein in sweet potato. Thus, the content of amino nitrogen can be significantly reduced as compared with the case where the steam treatment is performed.

Factors that influence the flavor of alcoholic beverages include acidity and the content of suspended substances such as iron, tannin, and zinc in addition to amino acids. In the case of roasted sweet potatoes, the acidity is reduced by 7.3 points compared to steamed sweet potatoes, and the content of any turbidity such as iron, tannin, zinc, or calcium that deteriorates the taste of alcoholic beverages is reduced. confirmed. As a result, compared with alcoholic beverages made from steamed sweet potatoes, the alcoholic beverage of the present invention made from roasted sweet potatoes eliminates the so-called potato odor peculiar to sweet potatoes, and is a high-quality alcoholic beverage with very good taste and aroma. It will be.

[0010]

[Example] 20 mm in diameter for convenience of roasting sweet potato
A large number of ceramic sinters composed mainly of petalite formed in the front and rear spheres were put into a roasting drum together with washed fresh sweet potatoes, and hot air whose temperature was adjusted to 100 to 400 ° C was applied from the outside. The sweet potatoes were roasted by supplying air into the roasting drum. In addition, a rotatable stirring blade is attached inside the roasting drum, and the sweet potato is rotated with the ceramics sintered body by the stirring blade while hot air and 5 to 20 μm emitted from the ceramics sintered body. It receives far infrared rays of a wavelength and is uniformly roasted. The degree of roasting is until the far infrared rays emitted from the ceramics sintered body pass through the core of the raw sweet potato.
Roasting in a preferable state can be performed by supplying hot air of 90 ° C. for about 90 to 120 minutes.

The roasted sweet potatoes are taken out from the roasting drum together with the ceramics sintered body, the roasted sweet potatoes are peeled and finely sliced into slices and dried to obtain powdered sweet potatoes. The following Table 1 shows the analysis test results of the amino acids contained in the roasted sweet potato powder and conventional sweet potato powder by steaming. The sweet potato raw material used is the same variety.

[Table 1]

As is clear from Table 1, in the case of conventional steamed sweet potato powder, the total amount of amino acids is 4,576 m.
g / 100 g, whereas the sweet potato powder obtained by the far-infrared radiation is about half that amount, 2,553 mg /
The total amount of amino acids of 100 g is shown. This is because the far-infrared rays emitted from the hot air and the ceramics sintered body permeate to the core of sweet potato to heat the sweet potato from the inside, and the denaturation of protein is promoted, resulting in a decrease in the total amount of amino nitrogen. Can be estimated. This reduction in the total amount of amino nitrogen is the basis for improving the taste of the alcoholic beverage as the final product.

Table 2 shows the test results obtained by analyzing the content of acidity and turbidity components of roasted sweet potato powder and conventional sweet potato powder by steaming. The sweet potato raw material used is the same variety.

[Table 2]

As is clear from Table 2 above, in the case of roasted sweet potato powder, iron content is 21.97 mg / 100 g, tannin is 0.21 mg / 100 g, and zinc is 0.73 mg / 100 g.
100 g, 54.8 mg / 100 g of calcium and 75.8 mg / 100 g of magnesium, respectively, are lower than in the case of steamed sweet potato powder. Moreover, both sugars have the same sugar content that affects the alcohol concentration, and the roasted sweet potato powder has a slight sugar content. We are only seeing a decrease of over 2%. This reduction of turbidity components also contributes to the quality improvement of the final product.

Next, the roasted sweet potato powder was set as a starchy raw material for alcohol fermentation, and 2.5 Kg of koji containing amylase as the main ingredient was charged with 3 liters of water.
After putting in a pottery preparation container having a volume of 60 liters and fermenting for 4 days while maintaining the temperature in the container at around 30 ° C., 4 kg of the roasted sweet potato powder and 11 liters of preparation water were added. The temperature inside the charging container is about 30 ° C.
Incubate and stir as appropriate to accelerate fermentation. 20 days after the start of fermentation, alcohol 12%, amino nitrogen 77 mg /
%, An acidity of 0.6% was obtained, and a moromi mash having a good taste was obtained. From this mash, an alcoholic beverage containing sweet potato as a raw material was obtained by an ordinary alcohol distillation method. No odor peculiar to so-called conventional shochu was observed in this final product, and a mellow taste and aroma were obtained. This is due to changes in the content of amino acids and other main components caused by roasting sweet potato using far infrared rays emitted from the ceramics sintered body as a raw material treatment.

[0016]

[Effects of the Invention] Therefore, according to the present invention, it is possible to eliminate the peculiar odor and aroma associated with the alcoholic beverage made from sweet potatoes, which has hindered the expansion of the market in the past, and had a rich taste and aroma. It can be changed to an alcoholic beverage, which contributes to an increase in demand for alcoholic beverages made from sweet potato.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Togo Kuroiwa 838 Shiinazakicho, Chiba City, Chiba Prefecture

Claims (1)

[Claims] 1. A sweet potato prepared by roasting with hot air at 100 to 400 ° C. and far infrared rays radiated from a ceramics sintered body is used as a starch raw material, and koji mold and water are added to the starch to ferment it. An alcoholic beverage made from sweet potato, which is characterized by being distilled and extracted from moromi.