JPH10179130A - Production of liquors using sweet potato as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the production of new liquors using a sweet potato as a raw material in a desired period throughout the year and prevent the distillation waste liquor from producing in a period and to provide a method for producing the liquors good in flavor without any malodor peculiar to the sweet potato. SOLUTION: A harvested raw sweet potato is finely cut to a suitable size such as the form of a die. Hot water at 70-100 deg.C is then blown thereon to purify a dried sweet potato raw material in an unsteamed state capable of with standing the storage The pulverizing treatment of the resultant dried sweet raw material is carried out at any time, preferably at the time of harvesting that sweet potato and charged together with water into primary unrefined liquors to conduct the alcoholic fermentation.

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 alcoholic beverages, particularly alcoholic beverages using sweet potatoes as a main raw material.

[0002]

2. Description of the Related Art Sweet potatoes have a starch value of about 1/3 that of cereals such as rice and barley, have a large amount of water, do not withstand long-term storage, and are difficult to handle as a raw material for producing alcoholic beverages. And has been. Therefore, it is said that it is particularly important to secure fresh ingredients for the production of alcoholic beverages made from sweet potatoes, and to remove diseased parts of the black spot disease and to confirm that the inside is not affected by nematodes, Thorough sorting, such as repelling those affected by frost damage to the outside of the system, determines the quality of sake quality, so production sites are concentrated in the main sweet potato production areas such as the southern Kyushu district, and the production period is from autumn to winter. It is limited to the sweet potato harvest time.

As described above, the production of alcoholic beverages using sweet potatoes as raw materials has to be temporarily concentrated during the harvesting of sweet potatoes, so that waste liquid generated from secondary glue is also temporarily concentrated and generated. Is becoming more of a problem.
As one solution, a method has been developed in which sweet potatoes harvested in autumn are sterilized by heating at 40 ° C. and then stored in a plastic greenhouse or the like. Was not an appropriate raw material.

[0004] In addition, shochu, which is a typical liquor made from sweet potato as a raw material, has a kind of peculiar off-flavor, which is steamed during the alcohol production process so that the starch in the sweet potato raw material is easily saccharified. Is performed in order to perform In other words, when the sweet potato raw material is steamed, the sulfur and proteins contained in the sweet potato are easily oxidized, and sulfur oxides and nitrogen oxides are generated to cause a unique smell. It is not necessarily the taste that everyone likes. That was one obstacle to market expansion.

[0005]

As described above, the production of alcoholic beverages using sweet potatoes as a raw material is concentrated at one time, so that various problems are caused. There was a problem that the odor was smelled on the product. In addition, it is generally said that the nutritional value of food ingredients is the best in the raw state as it is, then roast, steam,
It decreases as you heat in the order of boiling. In fermentation, heat treatment of raw cereal grains such as steaming is easy to be considered to facilitate decomposition by enzymes, but on the other hand, the outflow and destruction of nutrients due to heat treatment such as steaming are inevitable.

The inventor of the present invention has found that two problems associated with the above-mentioned conventional method of producing alcoholic beverages using sweet potatoes as a raw material are as follows. Secondly, nutrients disappear with the steaming of sweet potato ingredients,
As a result of intensive research to simultaneously solve the problem of sweet potato smelling on the product, the sweet potato raw material is evaporated by blowing hot air at 70 to 100 ° C, which does not lead to steaming, and the sweet potato raw material becomes raw. It can be stored for a long period of time while maintaining its condition, and even when used as a raw material for producing alcoholic beverages during the non-harvest season of sweet potatoes, it has a good quality secondary glue and does not have the smell peculiar to the sweet potato ingredients. It has been found that excellent products can be obtained, and the present invention has been completed.

That is, according to the present invention, harvested raw sweet potatoes are finely chopped into small cubes such as fiducials,
It is found that drying with hot air can withstand long-term storage without deteriorating the quality as a raw material for liquor production. In this state, it was charged in primary glue and fermented, and succeeded in producing alcoholic beverages having a flavor favored by everyone without the smell peculiar to sweet potatoes caused by steaming.

Accordingly, the present invention is capable of producing a new sake using sweet potato as a raw material at a desired time throughout the year, thereby preventing a waste liquid from being generated at one time, and is favored by everyone without the smell peculiar to sweet potato. It is an object of the present invention to provide a method for producing alcoholic beverages using sweet potatoes exhibiting flavor.

[0009]

In order to achieve the above object, the constitution of the present invention will be described in detail. The harvested raw sweet potato is finely chopped into an appropriate size such as a fiducial shape, and is then cut into 70-100 pieces. ℃ hot air is blown to purify the dry sweet potato raw material in a non-simmered state that can withstand storage, and the dry sweet potato raw material in the non-steamed state is appropriately pulverized, preferably at the time of non-harvesting of the sweet potato, and is mixed with water in the primary glue. This is a method for producing alcoholic beverages using sweet potatoes as a raw material, wherein the alcoholic fermentation is carried out in the liquor.

[0010] Fresh sweet potatoes harvested from autumn to winter are thoroughly washed with water, excised diseased parts and the like, and then cut into a cicada-like 1c.
After finely shredding to a size of about m squares, a hot air drier is used to maintain the temperature at 70 to 100 ° C., which is lower than the boiling temperature, and is dried with hot air for about 90 minutes to remove water content. After that, it is stored in a state where the contact with the outside air is cut off. Then, this is crushed in a necessary amount in a timely manner, and is charged with water in primary glue as a liquor raw material together with water throughout the year, and is subjected to alcohol fermentation.

The fermentation of the secondary glue proceeds in a stable state with a large amount of yeast and citric acid supplied from the primary glue. The charging temperature is about 20 ° C., but reaches about 30 ° C. the next day due to vigorous fermentation. Alcohol fermentation is completed 10 to 15 days after preparation. After the alcohol fermentation is completed, the glue is recovered as usual using the difference in boiling points to produce a product.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The structure of the present invention will be specifically described below along with embodiments. Raw sweet potatoes are finely chopped to a size of about 1 cm square, such as a fissure, and dried with hot air at 70-100 ° C. for about 90 minutes. After this operation, the dried sweet potato raw material is stored so that it does not substantially come into contact with the outside air, and is further pulverized as needed at any time of the year and used as a starchy raw material.

[0013] Through this hot air drying step, 1,000 kg to about 300 kg of a raw material of dried sweet potato is obtained. Production of shochu using sweet potatoes as a raw material generally ends in March around spring, but according to the present invention, it is possible to produce shochu at any time during the period of about 6 months from April to September, when new sweet potatoes are available, and supply of sake. It has a great attractive feature that makes it possible.

EXAMPLE 6 kg of barley koji and 6 liters of water are placed in a container and subjected to primary fermentation at 20 to 35 ° C. for about 4 days to form primary glue as a sake brewer. Next, 70 ~
Table 1 shows the results obtained by placing 10 kg of powder dried at 100 ° C. and 23 liters of water in the same container, performing secondary fermentation at a fermentation temperature of 20 to 35 ° C., and fermenting for 14 days.

[0015]

[Table 1]

As is clear from Table 1, in the case of Example, the alcohol content reached 13.56% on the 14th day. On the third day after the start of the secondary fermentation, the sugar content reached 10.2%, and the sugar content increased day by day.
Reached 4.1%. This indicates that the starch in the dried sweet potato raw material according to the present invention promoted saccharification by the enzymatic action of koji, indicating that there is still room for sufficient alcohol production.

COMPARATIVE EXAMPLE 1 5 kg of barley koji and 6 liters of water were placed in the same container in the same manner as in
Primary fermentation was performed at 35 ° C. for about 4 days, and then 27 kg of minced steamed sweet potato and 15 liters of water were placed in the same container in substantially the same amount as in the example, and the fermentation temperature was 20 to 35. The results of the secondary fermentation at 14 ° C. and the fermentation for 14 days are shown in Table 2.

[0018]

[Table 2]

According to Comparative Example 1, as is clear from Table 2, the sugar content reached 9.1% on the third day after the start of fermentation, but the frequency did not increase so much. It only showed 4%. The alcohol content reached only 12.11% on the final 14th day. From this,
When conventional steamed raw materials are used, it can be said that saccharification is not necessarily promoted by the enzymatic action of koji.

[Comparative Example 2] In the same manner as in the Example, 5 kg of barley koji and 6 liters of water were placed in the same container, and 20 to 20 kg.
The primary fermentation was carried out at 35 ° C. for about 4 days, and then the raw sweet potatoes were crushed into fine granules, and about 28 kg and 16 liters of water were placed in the same container in almost the same amount as in the example.
Table 3 shows the results of fermentation at 0 to 35 ° C for 14 days.
The sweet potatoes used in the above Examples and Comparative Examples 1 and 2 were of the same variety.

[0021]

[Table 3]

In the case of Comparative Example 2, the alcohol fermentation was better than that of Comparative Example 1, but was lower than that of the present invention by 0.81 points when compared with the present invention. FIG. 1 shows a comparison of the amount of alcohol produced in each of the example and Comparative Examples 1 and 2, and FIG. 2 also shows the amount of sugar content produced. In the drawings, 1 is an example, and 2 is a comparative example 1.
And 3 indicates Comparative Example 2, respectively.

[0023]

According to the present invention, the production of alcohol is completed around the 14th day of fermentation, and the alcohol content is distilled from the secondary glue to obtain shochu. In terms of the amount of alcohol produced at this time, the fermentation by the method of the present invention in Table 1 was the highest, then Comparative Example 2 using raw sweet potatoes, and the lowest was the fermentation method by conventional steaming of Comparative Example 1. As described above, it is considered that steaming the sweet potato material in the fermentation facilitates the decomposition by the enzyme. However, if the certain conditions shown in the method of the present invention are satisfied, even if the sweet potato material is uncooked, Degradation by saccharification enzymes is promoted.

Therefore, it can be seen that the conventional fermentation method by steaming is not always the best. In addition, the residual amount of sugar content in the unfermented alcohol proves that the non-steaming drying method according to the present invention is the highest and still has room for producing alcohol.

From the above results, when the effects of the present invention are combined, it is excellent in raw material preservability, fermentation can be carried out at any time throughout the year, and concentration of distillation waste liquid at one time can be prevented, and the treatment can be easily performed. Excellent in alcohol production, no raw materials are cooked, so sulfur oxides and nitrogen oxides can be reduced, the product has no unpleasant odor and good flavor, etc. Compared with the traditional method of producing shochu by steaming The inventive method has excellent effects in many respects.

[Brief description of the drawings]

FIG. 1 is a graph comparing the amounts of alcohol produced in Examples and Comparative Examples 1 and 2.

FIG. 2 is a graph comparing the amounts of sugar content generated in Examples and Comparative Examples 1 and 2;

[Explanation of symbols]

 1: Example 2: Comparative Example 1 3: Comparative Example 2

 ────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Higashigo Kuroiwa 749-1, Ariyoshi-cho, Midori-ku, Chiba-shi, Chiba

Claims (1)

[Claims] 1. The harvested raw sweet potato is finely chopped to a suitable size such as a fibrous eye, and is blown with hot air at 70 to 100 ° C. to purify an unsteamed dry sweet potato raw material which can withstand storage. A liquor made from a sweet potato as a raw material, characterized in that the uncooked dried sweet potato raw material is appropriately ground, preferably at the time of non-harvesting of the sweet potato, and charged in primary glue together with water for alcohol fermentation. Manufacturing method.