JPH06303936A - Production of malt raw material using sweet potato as main raw material - Google Patents

Abstract

PURPOSE:To provide a method for producing a malt raw material from sweet potato as the main raw material by freezing sweet potato, subsequently thawing it, squeezing it for removal of juice, grinding it, adding rice bran thereto, sufficiently blending the resultant mixture, steaming it and granulating the steamed material. CONSTITUTION:After freezing washed sweet potato, the potato is thawed and squeezed so as to remove about 30% juice and the residual solid matter is ground. Rice bran generated as a by-product in production of refined rice wine is added and sufficiently mixed therewith and the obtained mixture is steamed for 30 to 40min. The steamed material is subsequently molded, granulated and dried before the mixture is cooled.

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 koji starting material containing sweet potato as a main starting material.

[0002]

2. Description of the Related Art In fermented foods and drinks using koji made in Japan, grains such as rice and wheat are used as a koji material. In the past, there have been examples of studies on making malt using sweet potato as a raw material. That is, seed koji is mixed with steamed and crushed sweet potato. The sweet potato is shredded, squeezed and squeezed, then steamed and allowed to cool, and then mixed with seed koji.
When using dried sardines as the raw material, crush the dried sliced sweet potatoes,
After sprinkling and steaming, mix the seed koji. Examples include mixing seed bran with a mixture of steamed and dried sweet potato roasted rice bran and wheat flour.

Recently, one of the inventors of the present invention succeeded in producing a koji raw material from only sweet potato,
A patent application was filed (Japanese Patent Application No. 3-85445). According to the invention of this application, the sweet potato obtained by grinding and squeezing sweet potato to remove a part of the juice, and kneading the highly sticky dumpling-like one well, and then shaping it into granules As a result, a koji starting material consisting of only sweet potato (hereinafter referred to as "potato kome") can be obtained. -2-

[0004]

DISCLOSURE OF THE INVENTION Problems to be solved by the invention are as follows: 1. Easy to make (difficulty of work), 2. 2. Being able to produce koji having sufficient enzyme power. 3. Make koji with moderate acid (for shochu) 4. The quality of the product is good.

[0005]

2. Description of the Related Art In the examples given in the section of "Prior Art", steamed sweet potatoes have a high water content, so that the koji mold is poorly propagated, and contaminating bacteria are easily proliferated and rotted, and it is very difficult to make koji. Regarding, in the process of making dried sliced sweet potato, the sweet potato tissue is exposed to air and light rays for a long time, and as a result, oxidation by oxygen and enzymes proceeds, and the flavor of the product is impaired. In addition, koji made from dried syrup has weak enzymatic activity.

[0006] In the above method, the enzyme activity is strengthened by mixing rice bran roasted with dried syrup, etc., but it is difficult to uniformly mix the rice bran first by this method. Second
In addition, the rice bran only adheres to the surface of the dried sweet potatoes,
Rice bran is easily removed by mixing seed koji and the subsequent work, which prevents the koji mold from developing sufficiently. Also,
Problems such as poor product quality are pointed out.

The problem is that the koji made from potatoes made by the method of No. 3 and Japanese Patent Application No. 3-85445 has a weak enzymatic activity. Now, measure the enzyme activity and acidity of koji made from potato rice and rice made according to Japanese Patent Application No. 3-85445, mixed with white koji mold (for shochu) and koji mold (for miso), respectively. The results obtained are shown in Tables 1 and 2. -3-

As is apparent from the table, both the white koji mold and the yellow koji mold have a weak enzymatic activity as compared with rice koji. In sweet potato shochu, about 20% of the amount of sweet potato rice is used as a raw material for koji, but in order to make safe shochu,
A koji having an appropriate acidity and a sufficient enzymatic activity is required. It is desirable that the acidity is 5 cc or more. -4-

However, it is a problem that shochu malt (white koji mold) made from potato rice has a significantly weaker activity of α-amylase and the like as compared with rice malt as shown in Table 1. Therefore, when sweet potato is charged as a secondary raw material, sugar remains in moromi at a considerably high concentration without being converted into alcohol. As described above, since the enzyme activity in koji is weak, the den powder in the raw material is not effectively used and is transferred to the distillation effluent, resulting in a problem that the BOD concentration of the effluent is increased. Furthermore, the production of acid, which is an essential condition for shochu malt, is small. With this, it is difficult to produce safe shochu.

The same applies to miso koji. For miso koji, koji with strong protease activity is required, but potato koji koji is significantly weaker than rice koji. As described above, according to the conventional methods, there is a problem in that koji having sufficient enzyme activity and moderate raw acid activity cannot be easily produced, and high-quality koji for producing a good product cannot be produced.

[0011]

[Means for Solving the Problems] As a result of intensive studies to solve these problems, Japanese Patent Application No. 3-85445
By further improving the invention relating to No. 1, a method for producing a koji raw material which is much more excellent in enzyme power and acid-forming power was developed. That is, the present invention, after freezing the sweet potato, thaw and press deliquor, add rice bran to the ground and mix well and steam,
This is a method for producing a koji raw material containing sweet potato as a main raw material, which is obtained by granulating.

The present invention will be described in detail below.
First, the raw sweet potato is washed, then frozen and frozen. It is thawed, squeezed and ground. For sweet potatoes,
Since it contains a large amount of polyphenols and resin components, if it is crushed without freezing and then squeezed and squeezed, the color will change immediately, and the poly-5-enols will undergo oxidative polymerization to give a dark brown color. And the quality of the product deteriorates. If sweet potatoes are thawed after freezing, they can be removed easily without grinding, and most of the polyphenols and resin components flow out together with the juice, so discoloration is extremely small and high quality raw materials can be easily obtained. . About 30% by weight of the raw sweet potato is removed.

Next, the remaining solid matter is ground, and rice bran is added thereto and mixed well, and then steamed. The enzyme power and acid-forming ability of potato koji koji made from only sweet potatoes are extremely low compared to rice koji, which means that the protein content of the potato koji is low.
This is because the koji mold does not grow sufficiently, and it has been found that it is sufficient to add some nitrogen content. As a result of various studies on the nitrogen source to be added, we decided to use the rice bran, which is the safest and can be obtained in a large amount.

The rice bran used is discharged during rice polishing,
There are red rice bran, rice bran, and rice bran. The rice bran is discharged when the brown rice is refined into general edible rice (90% to 92% of fine polishing rate). Kaminuka is a by-product of sake production. Recently, as a result of increased production of junmai sake and ginjo liquor, a large amount of high quality rice bran and rice bran are discharged.

The rice bran used in the present invention is preferably a medium bran or an upper bran. Since red bran contains a lot of the outermost part of the rice husk layer, it has a high oil content, and when using red bran as a raw material, shochu has a bad effect on sake quality, such as easy smell of oil and miscellaneous odors. Exert.

Next, Table 3 shows the results of an examination of the amount of rice bran used, taking the case of Naka bran as an example. -6- From Table 3, it can be estimated that as the amount of rice bran added to the ground sweet potato increases, the production of acid and the enzyme activity become higher. If the amount added is further increased from 30%, it can be presumed that the effect is further increased. However, when considering the amount of addition suitable for the name of potato koji, it is appropriate to add rice bran up to 30% by weight with respect to sweet potato.

Rice bran is uniformly and evenly dispersed in the granulated potato rice bran by adding rice bran to a ground product and thoroughly mixing them. As a result, the non-uniform adhesion of rice bran, which occurs when the rice bran is mixed with dried dried sweet potatoes, and the drawback of easy exfoliation are overcome.

A koji material containing sweet potato as a main material is obtained by uniformly kneading the steamed product while heating and granulating. Further, by drying this, it can be easily stored and can be used for a year.

[0019]

[Example] 4,145 g of sweet potato is frozen, thawed, cut into a thickness of 3 to 4 cm, wrapped in a cloth and squeezed by hand,
1,091 g of juice was removed. The remaining solid matter was ground with a cooking kit-7-chin cutter, and 91 g of rice bran was added thereto, mixed well, and steamed for about 40 minutes. The steamed product was evenly kneaded with hot minced meat to make a plate, cooled in a refrigerator and aged. This was cut into 5 to 7 mm squares and dried by ventilation at 50 ° C. to obtain dried potato rice.

This dried potato rice (water content 8.5%) 100
g in a petri dish and water it to give a water content of 35-36%
After steaming for 30 to 40 minutes, it was cooled, planted with Aspergillus oryzae and cultured in a thermostat at 37 ° C. for 40 hours to prepare koji.
Similarly, yellow koji was also performed, and the enzyme activity and the like of the resulting koji was examined. The results are shown in Tables 4 and 5. -8- The rice bran raw material made by adding Naka bran to both Aspergillus niger and Aspergillus oryzae has higher enzyme activity than those without any additive, and white malt produces high-quality koji as well. I was able to.

In the same manner, shochu malt was prepared from potato rice as a raw material and a preparation test was conducted. First, potato 900
Shochu malt was prepared with g, and 1800 cc of water and shochu yeast were added to the shochu malt to carry out a primary charge. After culturing and fermenting for 6 days, 4,500 g of steamed and crushed sweet potatoes was added together with 1,980 cc of water to carry out secondary charging to prepare secondary moromi. Table 6 shows the results of analysis of the primary moromi on the 6th day and the secondary moromi on the 10th day. -9- Fermentation proceeded smoothly and the residual sugar in the secondary moromi was reduced to 2.6% by adding the Naka bran.

[0022]

The present invention is a further improvement of the invention of Japanese Patent Application No. 3-85445. According to the present invention,
Not only is it possible to obtain koji of even better quality, but by using rice bran, which is a large amount of by-product during sake production,
It is also useful for effective use of resources.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Hiroyuki Kamezawa, Inventor Hiroyuki Kamezawa 1445, Oda, Hayato-cho, Aira-gun, Kagoshima Industrial Technology Center (72) Inventor, Shigeo Fujimoto 2-2295, Yojiro, Kagoshima 236

Claims (1)

[Claims] 1. Production of a koji raw material containing sweet potato as a main raw material, which is obtained by freezing and then thawing sweet potato, squeezing and squeezing, and adding rice bran to a ground product, thoroughly mixing and steaming, and granulating. Law.