KR100839461B1 - heat-blasted potato, heat-blasted potato koji and process for preparing liquor and food using same - Google Patents

Abstract

A heat-ventilated potato obtained by cutting the potato into a cut and heat-blasting, a heat-ventilated potato yeast obtained by preparing such a heat-ventilated potato as a yeast, and Disclosed are a process for producing liquor and food using them. The cutting is preferably passed through the body 1 to 10 mm. Potatoes generally refer to the development of underground stems or roots of plants. According to the present invention, it is possible to provide heat-ventilated potato, heat-ventilated potato yeast, and novel liquor and food production method using the same, which have improved texture, brewing and food aptitude from potato. .

Description

Heat-blasted potato, heat-blasted potato koji and process for preparing liquor and food using them {heat-blasted potato, heat-blasted potato koji and process for preparing liquor and food using same}

The present invention is a heat-ventilated potato obtained by heat-blasting a potato (heat-blast), a heat-ventilated potato yeast obtained by manufacturing it as a yeast and alcohol and food using the same It is about how to.

Potatoes are the general developments of plant stems or roots, including sweet potatoes (potatoes), potatoes, cassavas, Chinese yams (Dioscorea opposita), and Dasheen (scientific names). Colocasia esculenta, Elephant foot (Amorphophallus konjac), Potato yam (Dioscorea bulbifera L.), Chinese artichoke (Stachyus sieboldii) Colocasia gigantea), Metaplexis japonica, and the like.

For example, sweet potatoes are used as raw materials for yokan, red bean paste, rice cake, candy, and starch, as well as for roasting, steaming, and boiling.

Sweet potatoes and steamed sweet potatoes have a strong sweetness because β-amylase is included in sweet potatoes, and when heated, a significant amount of starch is converted into maltose and dextrin.

In addition, dry sweet potatoes have been made as a preservation for a long time, and there are two methods of drying method: cutting raw materials and drying them. The method of cutting and drying the raw material is to cut the sweet potato to a thickness of about 1 cm, spread it on the feet and dry it in the sun for several days. If possible, it is better to dry by wind. The well dried can be stored until next year. Steamed, dried, and dried, steamed sweet potatoes with water for 1 to 2 hours. In the meantime, when cold water is poured two or three times, the viscosity of sweet potatoes becomes stronger. When it is soft, take it out and peel it off before you cool it down and let it cool for a while. When the surface is slightly hardened, it is cut to a thickness of 6 to 7 cm, spread on the feet and dried in the sun. After 4-5 days, it dries to a clear tan. In addition, peel the raw raw meat, cut it into 1cm thick, soak it in water, boil it for boiled taste, boil it in boiling water for 10 minutes, and then dry it more hardly than steamed and dried. (Ref .: Revised Food Dictionary 4 Vegetables, Issuance Co., Ltd., Jinju Seowon, Horseshoe Kono Tomomi, pages 105-123, 61 years of trial (49 years of first edition)).

In addition, the sweet potato used for industrial use employ | adopts the process of wash | cleaning and cutting | disconnecting sweet potato (cutting | disconnecting both ends of a sweet potato, a root part of a sweet potato), and steaming (rolling, steaming, continuous type), and crushing. In mainstream crushing is to facilitate the acceptance of the action of the enzyme. Such methods include chopper type, roll type, hammer mill type, cutter type, and the like. Chopper type and hammer mill type can change the degree of crushing or change the size of the chip [Refer to: Authentic Shochu Manufacturing Technology, Issuer Japan Brewing Association, pages 65-71, Pyeongseong December 10 Issued].

The following method is mentioned as a manufacturing method of the liquor which uses sweet potato as a raw material.

It is known to wash sweet potatoes and cut large ones round and small ones for 1 to 1.5 hours in a dryer or baking machine at 150 to 200 ° C and use them as raw materials other than the yeast raw materials for shochu. (Ref. 3), Kagoshima College of Agriculture and Forestry, Academic Report, Vol. 15, No. 97 to 100, 1949].

It is known that the washed raw sweet potatoes are heated and blown at 100 to 400 ° C. for about 90 to 120 minutes with far-infrared radiation emitted from the ceramic sintered body, and then made into powdered sweet potatoes by a grinder to make an alcoholic beverage. Patent Publication No. 6-102008].

On the other hand, the following are known as yeast made from sweet potatoes. Raw materials produced by steaming and mashing sweet potatoes are juicy and dumpling-shaped, so even if they are made into yeast, the growth of yeast is poor, and they are easily contaminated with various germs. In addition, raw materials prepared by steaming sweet potatoes are exposed to air or light for a long time during the cutting and drying process, so the oxidation of oxygen and enzyme proceeds and the yeast enzyme titer is weak even if it is produced as yeast. It has been reported that the flavor of the product using is poor. The raw material prepared by grinding, decoking, increasing, and assembling sweet potato according to Japanese Patent Application Laid-Open No. Hei 6-113800 has a low enzyme titer even when it is produced as yeast, and the production method of yeast raw material is mainly made from sweet potato, which is improved by this method. This is known (see Japanese Patent Publication No. Hei 8-17677). The yeast raw material is a sweet potato obtained by freezing, compressing and extracting sweet potato, and then adding rice bran to granulated sweet potatoes.

It is thought that the examples of the above-mentioned potatoes do not make good use of the production of the potatoes and thus do not make full use of the aptitude for alcohol and food. In other words, since raw potatoes contain β-amylase or pectinase and contain about 60 to 85% of water, in view of the prior art of potato, heat treatment of the potato is performed by starch from the size of the potato. It takes a long time to completely gelatinize, during which the action of β-amylase proceeds to produce maltose, dextrin, or pectin degradation products, which react with amino acids to give a unique sweet potato smell. In addition, when raw or cut potato is heat-treated as it is or in a large shape, physical properties or food reactions are not necessarily high because enzymes contained in the potato change properties or cause reactions between products.

An object of the present invention is to improve the texture, brewing and food aptitude of the potato in consideration of the above-mentioned conventional techniques, easy to handle, high enzyme titer and good flavor of Nuruk and new liquor and food using them It is to provide a method of manufacturing.

SUMMARY OF THE INVENTION In accordance with the present invention, a first invention of the present invention relates to a heat-blowing treated potato made by cutting a potato into a cut and heat-blowing, and a second invention relates to a heat-blowing according to the first invention. The heat-blowing treated potato yeast obtained by manufacturing the treated potato with Nuruk, and the third invention relates to the second invention as the heat-blowing treated potato and / or Nuruk of the first invention as a raw material other than the raw material for Nuruk. It relates to a process for producing alcoholic beverages and foods, characterized in that the use of heated-ventilated potato yeast.

The present inventors earnestly examined in order to provide the liquor and food which have the novel flavor which uses potato as a raw material. As a result, when cutting the potato, the size of the cutting material is selected and the heat-blowing treatment is performed to make the surface hard (less moisture), smooth inside (more moisture), and the action of β-amylase. Heat-ventilated potato with little new flavor can be obtained, and the heat-ventilated potato yeast obtained by making such heat-ventilated potato into yeast does not adhere before and after yeast production, and forms It does not change, and also the state of mycelial diffusion on the surface of the raw material and the state of mycelial penetration on the inside of the raw material are good, the acidity is high, the enzyme activity is high, and these heat-ventilated potatoes and / or heat-ventilated The present invention has been accomplished by using a potato yeast to produce liquor and food having a new flavor.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated concretely.

Potatoes as used in the present invention means potato which collectively refers to the development of the underground stem or root of the plant. For example, sweet potatoes, potatoes, cassava, Chinese yam, Dasheen, Elephant foot, Potato yam, Chinese artichoke, and cocacia period (Colocasia gigantea), Metaplexis japonica, and the like, but are not limited to these. In addition, various varieties are also known, but are not limited to varieties. In addition, it does not matter whether peelings of potato shells are carried out.

Since raw potatoes have high moisture content and cannot withstand long term preservation, it is preferable to use them immediately after harvesting. Potatoes according to the present invention include those which have undergone cryopreservation after harvesting. In addition, raw potatoes may be treated and reduced as necessary, or may be processed (immersed, immersed in hot water, etc.), and there is no particular limitation, but raw potatoes are suitable in terms of work and energy. .

In addition, a heat-blowing process means the method of heat-processing a potato with a high temperature heat-blowing for a short time, and the heat processing method which has an effect similar to this.

The heat-blowing treated potato obtained by cutting the potato into a cut material and heat-blowing is described in detail in Examination Example 1 using raw sweet potato as the potato.

[Review Example 1]                     

Potatoes (raw potatoes) were cut to prepare cuttings of various sizes, and heat-ventilated to prepare heat-ventilated potato. At this time, the size of the cutting was 20 mm [test 1], 15 mm [test 2], 10 mm [test 3], 5 mm [test 4], 3 mm [test 5], It cut | disconnected so that it might become a cube of 1 mm [test sphere 6] and 0.5 mm [test sphere 7]. The heat-blowing process was performed on the conditions of 100 second at 260 degreeC using the heat-blowing process. Observe the fluidity [inconstantly flowing] of the raw sweet potato cut in a heat-blowing machine to determine the degree of fluidity [flows well: (++), flows: (+), does not flow: (-)]. Investigate. Also, after the heat-blowing treatment, the degree of burning of the surface of the raw sweet potato cutout [no burning: (++), slightly burned: (+), with the burning: (-)] and the heat-blowing on the raw sweet potato cutout. The degree of delivery [good: (++), normal: (+), poor: (-)] was investigated. The results for the heat-ventilated sweet potatoes of various sizes are shown in Table 1 below.                     

As shown in Table 1, for the test pieces 1 and 2, since the cutting did not flow during the heating-blowing treatment, the heating-blowing concentrated on one part of the cutting, and the surface was burned, and the degree of heat transfer was poor. The outside is only partly hard, the inside is raw). In the case of the test piece 3, the cutting material flowed during the heat-blowing process and the surface was slightly burned, but the degree of heat transfer was moderate (hard on the outside and soft on the inside), and there was no practical problem. In the case of test pieces 4 and 5, the cuttings flowed well during the heat-blowing process and the surface did not become burned, and the transfer degree of the heat-blowing was good (hard on the outside and soft on the inside). In the case of the test piece 6, the cutting material flowed well during the heat-blowing treatment, and the surface was not burned, and the degree of heat-blowing transmission was normal, but the outside was hard and the inside was soft, so there was no practical problem. In the case of Test 7, the cutting material flowed well during the heating-blowing process and the surface did not become burned, and the transmission degree of the heating-blowing was poor (hard on the outside and hard on the inside). It was evaluated that it was not efficient and that the material quality was slightly non-uniform after the heat-blowing treatment.

Cutting in the present invention means adjusting the size of the potato, but there is no limitation to methods such as cutting and grinding. For example, it can be cut by a kitchen knife with a hand, and it can pass through a 1-10 mm grid, and it can also be cut | disconnected by the cutter of a cutter, a chopper, etc., and can be sized. Moreover, the extruder with a cutter can also be used for the front-end | tip used for daikon.

The shape of the cutting object referred to in the present invention is preferably as long as it passes through the body 1 to 10 mm, and there is no limitation. For example, cubes, rectangular columns, rectangular weights, rectangular rods, straight column holders, employee weights, employee poles, old poles Oval-shaped, spherical, crescent-shaped, and the like. Moreover, these shapes can also be combined.

In addition, the cutting material of the present invention is a ratio of the surface area to the volume 1 of the cutting material of the potato is 0.5 to 6.5, the physical properties of the outer diameter of the above properties is not obtained at less than 0.5, the soot is formed on the surface at 6.5 or more 0.5-6.5 are preferable on the quality of heat-blowing potato, for example, to generate the soot odor.

As a method of heat-blowing the potato, for example, there is a method of uniformly applying heat to the potato by flowing the potato by heat-blowing or by stirring while rotating the heat radiating container. It doesn't work. Although both a batch method and a continuous method can be adopted, the continuous method is preferable in order to efficiently obtain heat-blowing treated potatoes of stable quality.

In the heating-blowing process, a heat source such as gas, electricity, or petroleum may be used, and only a constant heating-blowing is supplied to the potatoes.

If the heat-blowing treated potatoes are left at a high temperature, the physical properties may change due to the effect of excess heat. Therefore, it is preferable to take a cooling step such as air cooling if necessary.

In order to obtain the heat-blowing potato of the present invention, it is necessary to heat-bloat the potato. The heating-blowing temperature may be selected in the range of 150 to 400 ° C. The heat-blowing time can be suitably set according to the kind, shape, moisture content, heat-blowing temperature, etc. of the potato used. However, the potato has a soot odor when it is heated and blown for a long time at low temperature and compared with low temperature at high temperature. In the case where the soot smell is not preferable, the heat-blowing treatment may be performed in a short time. Further, the treatment time is several seconds to 60 minutes, preferably several seconds to 10 minutes, and several seconds to 5 minutes in terms of resource saving and work efficiency of thermal energy.

In the case of using fresh potatoes (water content of 60% to 85%), the water content of the heat-blowing treated potato as mentioned in the present invention, that is, the water content after the heat-blowing treatment, is preferably 10% or more and 60% or less, and the quality As a phase, 15% or more and 50% or less are preferable in terms of texture, and 25% or more and 50% or less are preferable in view of operability and brewing titration when preparing raw materials other than the raw material for yeast by using Nuruk.                     

The pretreatment of the potato is carried out to investigate the size of the potato (under conditions of passing through the eye 1 to 10 mm), or the starch can be gelatinized in a short time by heating for a short time to quickly deactivate the enzymes in the potato. It can have a flavor (soft fragrance, soft sweetness, etc.), a hard surface (less moisture), a soft inner surface (more moisture), and a so-called outer-diameter flame-retardant heat-ventilated potato.

The heat-ventilated potato of the present invention can be eaten as it is, and contains starch which has a new texture and a heat-blowing flavor which is hard on the inside and has an improved enzyme solubility. In addition, the heat-blowing potato with novel flavor is suitable for the texture of food snacks. That is, since the β-amylase function is low, the composition of the potato is intact, and there is little compound of the low molecular sugars or the sugars and amino acids which are enzymatically decomposed by heating, the potato itself has a taste of itself.

The heat-blowing treated potato of the present invention can maintain the fragrance and appearance by performing low temperature preservation or cryopreservation.

The heat-ventilated potato of the present invention can be used as a raw material or yeast raw materials other than the raw yeast raw materials for liquor and food production, as described below, and as raw materials other than the raw yeast raw materials, the handleability is improved, enzyme solubility is improved, and the yeast Good quality nuruk with good hyphae infiltration and growth state in the handling during manufacture (cleaning, cutback, etc.), ventilation, and inside of the yeast raw material.

Thereafter, the heat-ventilated potato yeast obtained by manufacturing the heat-ventilated potato with Nuruk will be described in detail in Examples 2 and 3 using raw sweet potatoes as potatoes.

[Review Example 2]

Potatoes (raw potatoes) were cut to prepare cuttings of various sizes as in Example 1, and heat-blowing treatment (260 ° C., 100 seconds) was performed to prepare heat-blowing treated potatoes. In addition, as a control, a potato (control) steamed with a cut of 50 mm on one side was prepared. Using the sweet potato and the last time (Kawauchi Baek Nuruk) to produce yeast [30 hours at the first half of high temperature (38 to 40 ℃), the second half 15 hours of low temperature (33 to 35 ℃), humidity 98% constant temperature] , The degree of mycelial growth of yeast bacteria before and after yeast production and that of mycelia were grown on the surface of the raw material and the degree of mycelial penetration inside the raw material [Best: (+++) , Very good: (++), Good: (+), Poor: (-)]. Table 2 shows the results of heating-ventilated sweet potatoes and steamed sweet potatoes as yeast.                     

As shown in Table 2, when steamed, it was evaluated to be watery, easy to adhere, and prone to crushing after steaming or after yeast production. Mycelial infiltration growth was not observed.

All of the test strips 1 to 7 subjected to the heat-blowing treatment did not adhere to each other after the heat-blowing treatment or after the production of the yeast, and there was no discoloration of the form, and the test strips 3, 4, 5 and 6 In addition, both the mycelial diffusion and the infiltration into the inside of the raw material were excellent. In addition, the rate of growth of mycelial infiltration inside the raw material was evaluated to be faster than that of rice malt.

[Review Example 3]

Potatoes (cut potatoes) are cut to prepare cuts having a size of 3 mm x 5 mm x 5 mm, and then heat-ventilated (230 ° C., 120 sec.) Or steamed (50 minutes). Using the sweet potato or steamed sweet potato and the end (Kawauchi Baek Nuruk), Nuruk was prepared as in Example 2. The water content of yeast, acidity after preparation with yeast, and enzyme titers [α-amylase, glucoamylase, acidic protease, acidic carboxypeptidase, β-glucosidase] were measured. In addition, the acidity, glucoamylase, acidic protease and acidic carboxypeptidase titers were analyzed by the 4th amendment of the IRS prescribed assay, and the α-amylase titer was prepared using the α-amylase measurement kit (manufactured by Kickcoman Co., Ltd.). The β-glucosidase titer is measured by the method of Ota et al. (Reference: Journal of the Brewing Society, Vol. 86, No. 7, pp. 536-539, 1991). It was. The results of the analysis of the yeast are shown in Table 3. See also literature for rice yeast [acidity, α-amylase, glucoamylase, acidic protease and acidic carboxypeptidase (see Journal of Brewing Society, Vol. 81, No. 7, pp. 495-498, 1986). However, the acidity is the acidity of dry yeast sugar estimated from the acidity of yeast per literature, and β-glucosidase (methods such as Ota described above)] are also listed in Table 3.                     

*: 0.1N NaOHml / dry yeast g

**: U / dry yeast g

From the results in Table 3, the heat-ventilated sweet potato yeast had a higher acidity compared to the steamed sweet potato yeast, and also had higher enzyme titers, and also had lower α-amylase titers compared to rice yeast, but glucoamylase, acidic carboxy Peptidase titers were equivalent and acidic proteases, β-glucosidase titers and acidity were high. In other words, the heat-blowing potato nuruk was found to have a high acidity, an enzyme titer superior to steamed sweet potato nuruk, and an equivalent or higher titer compared to rice malt.

The heat-ventilated potato yeast obtained by cutting the potato of the present invention into a cut and made by heating-ventilating potato, which is formed by heat-blowing, is not adhered, and the shape is not disturbed. It is easy to handle. Preferably, the heat-ventilated potato yeast obtained by making the yeast from the heat-ventilated potato through which the cutting passes through the body 1 to 10 mm has a mycelial diffusion growth state on the surface of the raw material and the infiltration of the mycelia into the inside of the raw material. All growth was excellent. More preferably, the heat-ventilated potato yeast using the heat-ventilated potato, which is hard on the outside and softly heated-ventilated on the inside, has a mycelial diffusion growth state on the surface of the raw material and a mycelial penetration growth state inside the material. All were the best. In addition, the heat-ventilated potato yeast obtained by preparing the heat-ventilated potato of the present invention as Nuruk was higher in acidity and higher enzyme titer than steamed potato Nuruk.

The yeast manufacturing method according to the present invention may be a method using a yeast box or the like, or may be a machine yeast manufacturing method. Nuruk production conditions are not particularly limited, for example, after inoculating the heat-ventilated potato (water 25 to 50%), and incubated at 20 to 45 ℃ for about 20 to 60 hours to heat-ventilated potato Ryu Nuruk (15 to 50% moisture) can be prepared. In addition, even if no nitrogen source is added in the production of the nuruk of the heat-blowing potato, the mash using the heat-blowing potato nuruk shows a good fermentation ratio, and the addition of the nitrogen source in the production of the yeast is optional.

The terminal used is not particularly limited, and in general, the genus Aspergillus fungus (mainly, Bacillus bacillus, Black Bacillus, Rhesus bacillus), Genus Rhizopus, Red Bacillus bacterium and the like can be used.                     

In the process for producing liquor and food of the present invention, the heat-ventilated potato yeast of the present invention may be used as a raw material other than the yeast raw material as the heat-ventilated potato and / or the yeast. none. For example, steamed potato, cereals, etc. can be used alone or in combination as a yeast as raw materials other than the yeast raw material.

In the liquor and food production method of the present invention, an enzyme agent can be arbitrarily used for improvement of alcohol properties, promotion of fermentation, or the like, and an enzyme agent derived from animals, plants, and microorganisms may be used.

What is necessary is just to set the addition amount suitably according to the kind of manufactured product, the kind of raw material, a characteristic, etc. For example, in the case of making soju, the addition of pectinase and cellulase to the first stage of soaking results in a soft base liquor, which makes fermentation very vigorous at the beginning of the soaking, and when glucoamylase is added to the two stages of soaking It is preferable because fermentation of is promoted.

In the liquor and food manufacturing method of the present invention is not limited to the method of making, one-stage (second) immersion, two-stage (tea) immersion, three-stage (tea) immersion, multi-stage (tea) immersion, etc., yeast ratio Is also optional. For example, when making soju, it is necessary to determine the yeast ratio in the primary raw material according to the acidity of the heat-blowing potato yeast to prevent microbial contamination due to acidity lowering and weakening of yeast due to acidity rise. desirable.

Liquor and food as used in the present invention is a food such as potato confectionery (Yang, bean jam, rice cake, bread, manchu), potato processed food (fried water, humus), heat-ventilated yeast and / or yeast Water (heat-blowing potato candies, dried yeast, frozen yeast, dried yeast frozen yeast, self-extinguishing of yeast, liquid fraction or solids thereof), heat-blowing potato and / or heat-blowing Brewed foods using soybeans (fermented soy sauce, soy sauce, vinegar, fermented seasoning), heated-ventilated potato and / or liquor (without alcohol) using heated-ventilated potato yeast, etc. -Blown treated potato and / or heated-ventilated potato liquor (liquor, sweet potato magic) etc. are mentioned.

Example

Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited only to these Examples.

Example 1

(Sweet potato snack)

After washing the raw sweet potato, both ends and the root part were cut | disconnected, and it cut | disconnected by 3 mm x 5 mm x 5 mm angle | corner with the slicing machine, and the cut material was produced. The cut was heat-ventilated at 260 ° C. for 100 seconds with a heat-blowing treatment to prepare a sweet potato snack (invention). Similarly, the sweet potato was cut into 15 mm x 15 mm x 15 mm angles, and the sweet potato snack (control group 1) heat-ventilated at 290 ° C for 180 seconds and cut into 25 mm x 25 mm x 25 mm angles. To prepare a sweet potato snack (control group 2) heat-ventilated at 290 ° C for 180 seconds. Heat-blowing treatment conditions were performed on the conditions that the digestibility after a heat-blowing process becomes substantially the same, because the size of a cutting material differs. The digestibility was measured as follows. The heat-ventilated sweet potato snack was digested for 18 hours at 55 ° C. in a 1.5 w / v% aqueous solution of amylase enzyme Kokulase SS (manufactured by Sankyo Co., Ltd.). After digestion, the solid was dried at 90 ° C. for 24 hours, and then the weight of the dried product was measured to obtain a digestibility according to the following equation.

Digestion rate (%) = [1- (Dry weight after digestion / dry weight before digestion)] × 100

The results of the heat-blowing treatment and the sensory evaluation are shown in Table 4.

As shown in Table 4, in the case of the control 1 and 2, because the cutting material is large, the fluidity in the heat-blowing processor is not good, the heat-blowing is not transmitted to the inside, and the outside is soot and has a slight odor. It became a bitter sweet potato snack. In the case of the present invention, the fluidity in the heat-blowing processor is good, there is no soot, and the heat-blowing is transmitted to the inside, resulting in a soft fragrance (heat-blowing fragrance) and a sweet sweet tasty sweet potato snack.

In addition, it was confirmed that the sweetness of the sweet potato and sweet potato compared to the normal sweet potato and sweet potato is slightly different from that of the sweet potato and sweet potato.

Example 2

(Sweet potato liquor)

Sweet potato liquor was prepared using heat-ventilated sweet potato as a raw material other than the yeast raw material.

In one-stage immersion, white rice of 70% of netting ratio is immersed in water by the usual method, and after removing water, steam and cool to inoculate Baekkukyun to prepare rice malt, and the rice malt is watered and yeast Was added and incubated at 25 ° C. for 8 days.

The two-stage immersion was first washed with raw sweet potatoes, then cut at both ends and the root portion, and cut into 3 mm x 5 mm x 5 mm squares to produce a cut. Heat-blowing treatment of the cuttings at 260 ° C. for 90 seconds (Invention 1), 290 ° C. for 90 seconds (Invention 2), and steamed for 50 minutes (control) for yeast It was used as raw materials other than raw materials. [Yeast ratio 20%, water supply ratio 70%, heated-blowing sweet potato, the amount of water to be added so that the same moisture content (dry amount is equivalent) as raw sweet potato (use of raw material) Was calculated]. As a two-stage immersion, saccharification and fermentation were carried out at 25 ° C. for 12 days, and the fermentation finish was separated into liquor and debris to obtain sweet potato magic. The soaking formulation of sweet potato magic is shown in Table 5, and the results of analysis and sensory evaluation of sweet potato magic are shown in Table 6, respectively.

Dipped Blend of Sweet Potato Magic 1st stage immersion 2-stage immersion Sum Koji rice (kg) Sweet potato (kg) Water supply (ℓ) 11.1-13.3 55.6 33.4 11.1 55.6 46.7

*: 0.1N NaOHml / 10ml

As shown in Table 6, when using the sweet potato of the control group had a deep sweet scent. In the case of using the heat-blowing sweet potato of the present invention, a fresh and light fragrance and a fresh and fragrant evaluation were obtained, and a novel main miscellaneous product was obtained.

Example 3

(Soju)

Soju was prepared using heat-ventilated sweet potatoes as raw materials other than the yeast.

One-stage immersion prepared rice malt in the same manner as in Example 2, water and yeast were added to the rice malt and incubated at 25 to 30 ° C. for 7 days.

After two-stage immersion, the raw sweet potatoes were washed, and both ends and roots were cut and cut into 3 mm x 5 mm x 5 mm squares to prepare a cut. The cut material was heat-ventilated at 70 ° C. at 260 ° C. with the heat-blowing machine (the present invention) and steamed for 50 minutes (control group) as a raw material other than the yeast raw material [20% of yeast ratio, Water supply ratio 70%, heated-blowing sweet potato was calculated the amount of water (raw material usage) to be added to the same moisture content (raw material is equivalent) as raw sweet potato]. As a two-stage immersion, saccharification and fermentation were carried out at 25 to 30 ° C. for 14 days to obtain a fermentation finish. The soaking formulations of soju are shown in Table 7, and the analysis results of the fermentation finishes are shown in Table 8, respectively.

Soju's immersion blend 1st stage immersion 2-stage immersion Sum Koji rice (kg) Sweet potato (kg) Water supply (ℓ) 10-12 -50 30 10 50 42

Analysis result of drunkenness contrast The present invention  Size (mm) processing condition 3 × 5 × 5 steamed 100 ° C. for 50 minutes 3 × 5 × 5 heat-blowing at 260 ° C. for 70 seconds  Alcohol (v / v%) pH Acidity (*) Amino Acidity (*) Brix Degree Direct Reducing Sugar (w / v%) Residue (w / v%) 16.1 4.2 6.4 1.9 -2.5 0.3 2.5 16.1 4.2 6.5 1.1 -3.3 0.3 2.5

*: 0.1N NaOHml / 10ml

The fermentation was terminated by distillation under reduced pressure (-700 mmHg, initial distillation cut about 50 ml, intermediate distillation cut alcohol frequency 20 v / v%). Table 9 shows the results of sensory evaluation of soju obtained by dividing the distillate by analysis value (head space gas chromatography method, 25 v / v% alcohol content) and 25 v / v% alcohol content. It was.

From Table 9, the soju using the heat-ventilated sweet potato of the present invention increased 1.4-fold increase in isoamyl acetate, which is referred to in the same direction as bananas and in the same direction as apples, compared to the soju using the sweet potato of the control group. Ethyl caprolate, which is called in the same direction, increased by 2 times. In addition, the soju of the control group is characterized by the sweet scent of sweet potato, slightly heavy and mild compared to the soju of the present invention was evaluated to be light, clean, lightly fragrant, slightly sweet and light so as to prepare a new main shochu.

Example 4

(Heat-blowing sweet potato malt)

After washing raw potatoes (Koganesengan and Beniazuma), both ends and roots were cut and cut into 3 mm x 5 mm x 5 mm angles to prepare a cut. The cut was heat-ventilated at 230 ° C. for 120 seconds with a heat-blowing treatment to obtain a heat-ventilated sweet potato. The obtained heat-blowing sweet potato was hard on the outside and soft on the inside. Subsequently, inoculation was carried out by inoculating Kawauchi Baek Nuruk (30 hours at high temperature (38 to 40 ° C), and 2 hours at low temperature (33 to 35 ° C)). The obtained heat-ventilated sweet potato leaven was not adhered, was unshaven, was easy to handle, and both the mycelial diffusion growth state on the surface of the raw material and the mycelial penetration growth state inside the raw material were good. Table 10 shows the results of the heating-ventilated sweet potato yeast.                     

*: 0.1N NaOHml / dry yeast g

**: U / dry yeast g

As shown in Table 10, the heat-ventilated sweet potato leaven was leaven with high acidity and high acid protease and β-glucosidase titers.

Example 5

(Soju)

Raw materials other than raw material for steamed sweet potato yeast, rice malt (control), heat-ventilated raw materials Other than raw material for sweet potato malt, rice malt (Invention 1), raw materials other than raw material for steamed sweet potato malt, heated-ventilated sweet potato malt The soju was manufactured using the raw material other than the raw material for invention 2), the heating-blowing sweet potato leaven, and the heating-blowing sweet potato leaven (this invention 3).                     

Rice malt was prepared in the same manner as in Example 2, and heat-ventilated sweet potato malt was prepared in the same manner as in Example 4.

Raw materials other than the steamed sweet potato leaven were washed with raw sweet potatoes, and then both ends and roots were cut and steamed for 50 minutes. The raw materials other than the heat-blowing processed sweet potato yeast raw material were washed with raw sweet potato, and both ends and the root root part were cut | disconnected, and it cut | judged by 3 mm x 5 mm x 5 mm angle, and the cut material was produced.

The cuts were heat-ventilated at 270 ° C. for 110 seconds with a heat-blower.

In the case of using rice malt in one-stage immersion, water and yeast were added to rice malt and incubated at 25 to 30 ° C. for 6 days, and when the heat-ventilated sweet potato malt was used, the water and yeast was added to the heat-ventilated sweet potato malt. Incubated at 25 to 30 ° C. for 7 days. In addition, the malted rice and the malted sweet potato were made into the immersion combination which becomes the same amount of starch.

In two-stage immersion, raw materials other than steamed sweet potato leaven or raw materials other than heat-ventilated sweet potato leaven (heat-ventilated sweet potato should be added so as to have the same water content as dried sweet potato (to be dried in the same quantity). The amount of water to be used (the amount of raw materials used) was calculated], and saccharification and fermentation were carried out at 28 to 35 ° C. to obtain fermentation termination. The soaking formulations of soju are shown in Table 11, and the analysis results of fermentation finishes are shown in Table 12, respectively.

Soju's immersion blend Control Invention 1 Inventive 2 Inventive 3 yeast Rice malt Rice malt Sweet potato yeast Sweet potato yeast Raw materials other than raw materials for yeast Steamed Sweet Potatoes Heated and Blown Sweet Potato Steamed Sweet Potatoes Heated and Blown Sweet Potato 1-stage soaked koji rice (kg) koji sweet potato (kg) water supply  11.1-13.3  11.0-13.3  28.5 6.5  28.5 6.5 2-stage immersion sweet potato water  57.0 32.0  57.0 32.0  57.0 21.4  57.0 21.4 Total drenching capacity (ℓ)  100.0  100.0  100.0  100.0

Analysis result of drunkenness Control Invention 1 Inventive 2 Inventive 3  Alcohol (v / v%) pH Acidity (*) Amino Acidity (*) Brix Degree Direct Reducing Sugar (w / v%) Residue (w / v%) 14.8 6.5 1.7 0.3 1.9 15.8 6.3 1.9 0.28 1.7 15.4 9.2 0.8 0.37 2.9 15.5 9.4 0.9 0.37 3.9  Fermentation rate (%) Two steps of drunk days 83.1 13 85.5 11 84.0 15 81.5 13

* 0.1N NaOHml / 10ml                     

Table 1 shows the analysis values (gas chromatography method, alcohol content 25 v / v% equivalent) of the distillate obtained by atmospheric distillation of the fermentation finish (pressure distillation cut about 50 ml, intermediate distillation cut alcohol frequency 20 v / v%). It is shown in 13. In addition, the area ratio of terpene alcohol was calculated | required according to the following formula by measuring the internal standard (90 ppm of cetyl alcohol) and the terpene alcohol area in a gas chromatography chart.

Area ratio of terpene alcohol = (terpene alcohol area / internal standard area) * 100                     

From the results in Table 13, 1, 2 and 3 of the present invention compared to the control group isoamyl acetate, which is called in the same direction as banana, apple, and ethyl caponate and ethyl caprylate, which are called in the same direction as fruit. And the sum of linalol, α-terpineol, nerol and citronellol, which are referred to as the characteristic flavors of ethyl capricate and sweet potato shochu.

The sensory test of the soju obtained by distilling the obtained distillate into 25 v / v% of alcohol components was performed. Sensory evaluation was evaluated by 10 panelists on the average of 10 points by the 5-point method (1: excellent to 5: poor) and comments. The sensory test results are shown in Table 14.

 As shown in Table 14, the control group has a unique, rich liquor taste, and the present invention is evaluated as a gorgeous, clean, sweet potato, and a light one.                     

Example 6

(Soju)

Manufacture of soju by using ingredients other than heat-ventilated sweet potato malt, raw material other than heat-ventilated sweet potato malt (for single stage immersion), raw material other than steamed sweet potato malt (for two stage immersion), and enzyme It was. Heat-ventilated sweet potato Nuruk was prepared as Nuruk in the same manner as in Example 4 (30% of Nuruk discharged water). The raw materials other than the raw material for heat-blowing sweet potato leaven were washed with raw sweet potato (65% moisture), and then both ends and roots were cut and cut into 3 mm x 5 mm x 5 mm angles to prepare a cut. The cuttings were heat-ventilated at 270 ° C. for 110 seconds with a heat-blower (40% moisture after the heat-bloat). Raw materials other than steamed sweet potato leaven were washed, and both ends and roots were cut and steamed for 50 minutes (63% after steaming).

In one-stage immersion, water, yeast, and cellulase enzymes [Sumizyme AC, Shin Nippon Chemical Co., Ltd.] were added to raw materials other than the ingredients for heating-blowing sweet potato malt and heated-blowing sweet potato malt for 7 days at 3 ° C. Incubated. In addition, the amount of water (the amount of raw material) to be added to the raw material other than the raw material for heating-blowing sweet potato leaven was the same as that of raw sweet potato (so that the dry amount was equivalent).

In two-stage immersion, steamed sweet potato was used for watering and glucoamylase enzyme (Takarazyme MT, Nagase Biochemical Co., Ltd.), and saccharification and fermentation were carried out at 30 to 35 ° C. for 12 days to obtain fermentation termination. The soju immersion formulations are shown in Table 15, and the results of analysis of soot sauce are shown in Table 16, respectively.

Soju's immersion blend 1st stage immersion 2-stage immersion Sum Yeast Sweet Potato (kg) Sweet Potato (heat-ventilated) (kg) Sweet Potato Steamed (kg) Water Supply (ℓ) Sumizyme AC Takarazyme MT 10.6 Add 4.5-4.7 (*)- --30.2 7.9-Addition (*) 10.6 4.5 30.2 12.6 Drunk Capacity (ℓ) 50.0

*: Enzyme fee is 1/1000 of the converted sweet potato weight of sweet potato used as primary and secondary raw materials.

Analysis result of drunkenness  Alcohol (v / v%) pH Acidity (0.1 N NaOH ml / 10 ml) Amino Acidity (0.1 N NaOH ml / 10 ml) Direct Reducing Sugar (w / v%) Residue (w / v%) 13.1 4.32 6.9 1.1 0.41 2.62  Fermentation rate (%) Sugar consumption rate (%) 80.0 90.2  2 sweet drink days (day) 12

One-stage immersion liquor became soft mash by reduction of yeast ratio and use of cellulase. The two-stage dip was very fermented at the beginning of the dip by the use of glucoamylase.

At the end of the fermentation, the distillation was subjected to atmospheric distillation (about 50 ml of initial distillation cut and intermediate distillation cut of alcohol content of 20 v / v%) and fractionated with alcohol content of 25 v / v% to obtain soju. As a result, isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl capric acid, linalol, α-terpineol, nerol and citronellol were contained. As a result of sensory evaluation, the scent was gorgeous and rich, and the characteristic flavor of sweet potatoes was felt strongly, and the taste was clear and mild, that is, it was light, well balanced and rich.

According to the present invention, it is possible to provide a heat-blowing treated potato having improved texture and suitability of food or brewing from the potato. It is useful as an effective raw material because a new food or beverage can be developed using this heat-blowing treated potato. Producing such heat-ventilated potato with no yeast can provide heat-ventilated potato yeast that is not adhered, does not become unshaven, is easy to handle and has high acidity and high enzyme titer. In addition, it is possible to provide a novel method for producing alcoholic beverages and foods using a heat-blowing potato as a raw material other than the raw material for yeast and / or a heat-blowing potato nuruk as a yeast.

Claims (7)

A heat-blowing treated potato formed by cutting the potato so as to pass through the body 1 to 10 mm, and then heating and blowing. delete The heat-blowing potato according to claim 1, wherein the outside of the heat-blowing potato is hard and the inside of the heat-blowing potato is soft. A heat-ventilated potato yeast made by preparing the heat-ventilated potato according to claim 1 as yeast. A process for producing liquor comprising using the heat-ventilated potato according to claim 1 or the heat-ventilated potato yeast according to claim 4 as a raw material other than the yeast raw material. The heat-blowing treated potato or yeast rice according to claim 4 is used, and the heat-blowing treated potato or steamed potato according to claim 1 or 3 is used as a raw material other than the yeast. In the case of using a method for producing shochu, characterized in that using a heat-blowing treated potato. A process for producing a food comprising the heat-ventilated potato according to claim 1 or 3 as the raw material for yeast or the heat-ventilated potato yeast according to claim 4 as a yeast.