JP3584009B2 - Method for producing potato koji and shochu using the potato koji - Google Patents
Method for producing potato koji and shochu using the potato koji Download PDFInfo
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- JP3584009B2 JP3584009B2 JP2001139485A JP2001139485A JP3584009B2 JP 3584009 B2 JP3584009 B2 JP 3584009B2 JP 2001139485 A JP2001139485 A JP 2001139485A JP 2001139485 A JP2001139485 A JP 2001139485A JP 3584009 B2 JP3584009 B2 JP 3584009B2
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- koji
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- 244000061456 Solanum tuberosum Species 0.000 title claims description 71
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims description 71
- 235000020083 shōchū Nutrition 0.000 title claims description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 239000000758 substrate Substances 0.000 claims description 18
- 240000006439 Aspergillus oryzae Species 0.000 claims description 14
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000012015 potatoes Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims 1
- 238000000855 fermentation Methods 0.000 description 26
- 230000004151 fermentation Effects 0.000 description 26
- 241000209094 Oryza Species 0.000 description 21
- 235000007164 Oryza sativa Nutrition 0.000 description 21
- 235000009566 rice Nutrition 0.000 description 21
- 241000209219 Hordeum Species 0.000 description 12
- 235000007340 Hordeum vulgare Nutrition 0.000 description 12
- 244000017020 Ipomoea batatas Species 0.000 description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 241000228212 Aspergillus Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 238000007602 hot air drying Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 238000005292 vacuum distillation Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000020719 Satsuma Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
- Alcoholic Beverages (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は主に焼酎の原料となるイモ麹の製造法及び当該製造法により得たイモ麹を用いた焼酎に関する。
【０００２】
【従来の技術】
麹はわが国における醗酵技術の基本となるものであり、それぞれの目的に応じて米麹、麦麹、大豆麹、あるいはトウモロコシ麹など穀物を基質としてつくられてきた。すなわち、米焼酎は米麹を出発原料とし、麦焼酎は麦麹を出発原料としてきた。しかしながら、薩摩地方で主に製造されるイモ焼酎であってもこれまでは米麹や麦麹が用いられてきた。
【０００３】
【発明が解決しようとする課題】
イモ、特にサツマイモを原料とするイモ焼酎にあっては、古来より醪原料のサツマイモと同一の基質を用いて製麹するのが理想とされ、それが望まれてきたわけであるが、麹は穀類以外は不可能とされ、イモ焼酎であるにもかかわらず醗酵の主役をなす麹を米麹、麦麹などに依存し、イモを基質としたイモ麹の製造は不可能とされてきた。そのため、イモ焼酎であってもこれまでは主に米麹とサツマイモを原料としてつくられてきた。
【０００４】
しかしながら、麹は焼酎の原料基質の約１／３を占めるものであるから、イモ焼酎は米麹を全原料中１／３量使用することになるので、イモ焼酎といいながらも米焼酎の呈味を避けることができず、元来独特の風味を呈するべき純粋なイモ焼酎とはいえないという問題点があった。
【０００５】
本発明者らは従来不可能とされてきた醪原料のサツマイモと同一の基質を用いて製麹し、純粋なイモ焼酎を得るべく鋭意研究を重ねた結果、イモを麹基質に用いることに成功し本発明を完成するに至った。
【０００６】
したがって、本発明の目的は、従来不可能とされてきた澱粉質に富むイモ、特にサツマイモを麹基質に設定して、良好なイモ麹を得ると共に、当該イモ麹を用いて純粋なイモ焼酎を得ることができるようになしたイモ麹の製造法及び当該イモ麹を用いた焼酎を提供することを目的とするものである。
【０００７】
【課題を解決するための手段】
上記目的を達成するための本発明の構成を詳述すれば、請求項１に係る発明は、生イモを洗浄後ミンチ状に細刻し、次いでこれを１００℃の温度下で３時間〜５時間熱風乾燥させて得た乾燥イモを麹基質に設定し、当該麹基質に重量比で３０％〜５０％の範囲内で含水させ、これに麹菌を散布して適切な湿度及び温度管理の下で麹菌の発育を促進させ、麹菌胞子の十分なる着成を確認して出麹とすることを特徴とするイモ麹の製造法である。
【０００８】
また、請求項２に係る発明は、請求項１に記載の製造法に基づくイモ麹を用いて醗酵させた醪を蒸留して得たイモ麹を用いてなる焼酎である。
【０００９】
前記したように、米焼酎は米麹と米、麦焼酎は麦麹と麦を原料としてつくられているが、イモ焼酎にあっても従来は米麹とイモを原料としてつくられてきた。したがって、現在のイモ焼酎は必ずしも純粋のイモ焼酎とはいえないが、本発明に係るイモ麹の提供により米焼酎、麦焼酎などと同じようにイモ焼酎はイモ麹を用いることが可能となり、純粋の甘味のある独特の風味を呈するイモ焼酎の製造が本発明によって可能となった。
【００１０】
【発明の実施の形態】
以下、本発明に係るイモ麹の製造法及び当該イモ麹を用いた焼酎の実施例について詳細に説明する。
〔製 麹〕麹は焼酎製造の基本となるものであり、その良否は単に製品の品質を左右するばかりでなく、原料の利用率にも影響を与えることになるので、以下の一連の作業は慎重に行われる必要がある。
【００１１】
収穫した完熟サツマイモの表面を水洗いして夾雑物を除去し、これを生のまま１ｃｍ角程度のミンチ状に細刻する。当該ミンチ状のサツマイモには可食部中平均して６８重量％前後の水分が含まれており、このままでは麹基質として用いることができない。そのため、通気式乾燥機を使用し、１００℃の温度下で約３時間〜５時間熱風乾燥して乾燥イモを得る。当該乾燥工程によってイモの含有水分は平衡水分より過剰な水分が除去され、麹菌の繁殖に適した基質となり、当該乾燥イモを以って麹基質に設定する。
【００１２】
穀類を麹の基質とする場合は、麹菌のハゼ込みを容易にするため、穀類原料を水浸漬後蒸煮処理する必要があるが、イモ麹に用いる乾燥イモはその前処理として水浸漬や蒸煮など一切不要である。
【００１３】
前工程で得た麹基質としての乾燥イモはこれを一定量ずつ麹蓋と称する上面開放の平容器に容れて、温度及び湿度の制御を可能とした製麹室内に盛り込み、麹基質１００重量％に対し、３０〜５０重量％の範囲内、好ましくは４０重量％程度となるように均一に撒水する。
【００１４】
次いで、麹基質に麹菌を撒布し、湿度６５％前後、室温３８℃前後に設定した室内で製麹を開始する。なお、麹菌の種は空気中にも存在するので特に麹菌を添加しなくても自然に付着繁殖するが、この場合には麹菌以外の多数有害菌が同時に繁殖するおそれがあるので、澱粉質糖化作用に優れた良好な麹菌を選択して用いるようにする。
【００１５】
製麹開始から８〜１２時間程度経過すると麹菌胞子が発芽し、その呼吸熱によって品温が上昇し始め、さらに１０〜１２時間程度経過すると菌糸の繁殖が観察される。その際、麹基質をよく攪拌手入れして澱粉糖化作用が満遍なく行われるようにする。また、一度に多数の麹蓋を用いる場合には当該手入れの際に製麹室内における静置位置を変えるようにするとよい。
【００１６】
製麹開始から約３日間でイモの表面に麹菌胞子の十分なる着成を確認して出麹とする。次の表１は当該出麹としたイモ麹と在来の米麹及び麦麹の力価を比較したものであるが、その力価においてもイモ麹は米麹、麦麹と較べて決して劣らない力価を有する。
【００１７】
【表１】
前記製造法にて得たイモ麹をイモ焼酎の醸造の一次醗酵に用いたときの実施例と、二次醗酵を経てイモ焼酎の完成までの実施例を次に示す。
【００１９】
〔実施例１〕イモ麹１７５Ｋｇ、仕込み水３８５リットル、酵母２リットルを、２０００リットル容量のタンクに仕込み、通常の醗酵法にて７日後に、アルコール１２．５％、酸度０．９６％、ｐＨ３．７の数値にて一次醗酵を終了した。
【００２０】
一次醗酵を終了した一次醪の総量は５３５リットルであり、これに二次醗酵の仕込みとして、蒸煮イモのミンチ乾燥粉３５０Ｋｇと、仕込み水１０００リットルを同一タンク内に投入して通常の醗酵法にて二次醗酵を行い６日間にて醗酵を終了した。当該二次醗酵後の醪の性状はアルコール１２．８％、酸度０．４５％、ｐＨ４．３の数値を示した。
【００２１】
二次仕込みによる全醪１７４３リットルを通常の減圧蒸留法にて蒸留して、きわめて純粋なイモ焼酎４４５リットルを得た。このイモ焼酎のアルコールは４１．５％、酸度は１．０４％、ｐＨ値は４．５であり、蒸留歩留りは８２．８％であった。このイモ焼酎の呈味は従来の米麹とサツマイモを原料としたものに較べてイモ特有のほのかな甘味をもったきわめて風味良好なものであった。
【００２２】
〔実施例２〕二次仕込みの掛米の材料として蒸煮イモの乾燥粉を使用した実施例１に対し、この実施例２では生イモの乾燥粉を二次醗酵の掛米の材料として使用した例を示す。
【００２３】
実施例１の場合とは異なった日に製麹したイモ麹１７５Ｋｇと、仕込み水３８５リットル及び酵母２リットルを、２０００リットル容量のタンクに仕込み、通常の醗酵法にて７日間アルコール醗酵させ、アルコール１２．５４％、酸度０．９６％、ｐＨ３．８の数値にて一次醗酵を終了した。
【００２４】
一次醗酵を終了した一次醪の総量は５２５リットルであった。これに二次醗酵の仕込み用掛米として、生イモのミンチ乾燥粉３５０Ｋｇと、仕込み水９４５リットルを同一タンク内に投入して通常の醗酵法にて二次醗酵を行い６日間にて醗酵を終了した。この二次醗酵後の醪の性状はアルコール１１．４％、酸度０．５１％、ｐＨ４．３の数値を示した。
【００２５】
当該二次仕込みによる全醪１６９５リットルを通常の減圧蒸留法にて蒸留して、イモ焼酎４５３リットルを得た。このイモ焼酎のアルコールは３８．９％、酸度は１．１２％、ｐＨ値は４．５であり、蒸留歩留りは８８．１％であった。これらの数値からもイモ麹が米麹や麦麹に較べても醗酵作用は劣らないことが判る。特にこの実施例２によって二次醗酵で生イモの乾燥粉によっても醗酵が可能であることが証明された。なお、このイモ焼酎の呈味は前記実施例１によるイモ焼酎の呈味と同様にきわめて風味良好なものであった。
【００２６】
【発明の効果】
このように、本発明によれば澱粉糖化作用に優れたイモ麹を得ることができると共に、米麹に依存することなくイモ麹による醗酵作用によりきわめて純粋なイモ焼酎を提供することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention mainly relates to a method for producing potato koji as a raw material for shochu, and to shochu using potato koji obtained by the method.
[0002]
[Prior art]
Koji is the basis of fermentation technology in Japan, and has been produced using cereals such as rice koji, barley koji, soybean koji, or corn koji according to the respective purposes. That is, rice shochu has used rice koji as a starting material, and barley shochu has used barley koji as a starting material. However, even for potato shochu mainly produced in the Satsuma region, rice koji and barley koji have been used so far.
[0003]
[Problems to be solved by the invention]
In the case of potato, especially sweet potato shochu made from sweet potato, it has been ideal since ancient times to make koji using the same substrate as sweet potato, which is a raw material for mash, and this has been desired. It has been said that the production of potato koji using potato as a substrate depends on rice koji, barley koji, etc., which are the main components of fermentation despite being potato shochu. Therefore, even potato shochu has been mainly made from rice koji and sweet potato.
[0004]
However, since koji accounts for about 1/3 of the raw material substrate of shochu, potato shochu uses 1/3 of rice koji in all the raw materials. There is a problem that the taste cannot be avoided and it cannot be said that it is a pure potato shochu which should originally exhibit a unique flavor.
[0005]
The present inventors have made koji using the same substrate as sweet potato, which has been considered impossible in the past, and made intensive studies to obtain pure potato shochu.As a result, the inventors succeeded in using potato as a koji substrate Thus, the present invention has been completed.
[0006]
Accordingly, an object of the present invention is to set a starch-rich potato, particularly a sweet potato as a koji substrate, which has been considered impossible in the past, to obtain a good potato koji, and to purify a pure potato shochu using the potato koji. It is an object of the present invention to provide a method for producing a potato koji which can be obtained and a shochu using the potato koji.
[0007]
[Means for Solving the Problems]
In detail, the constitution of the present invention for achieving the above-mentioned object is as follows. The invention according to claim 1 is to wash raw potatoes and then chop them into minced shapes after washing, and then cut them at 100 ° C. for 3 hours to 5 hours. The dried potatoes obtained by hot-air drying are set as a koji substrate, and the koji substrate is hydrated in a weight ratio of 30% to 50%, and the koji mold is sprayed on the koji substrate under appropriate humidity and temperature control. A method for producing a potato koji, wherein the growth of koji mold is promoted, and sufficient formation of koji mold spores is confirmed to produce a koji mold.
[0008]
Further, the invention according to claim 2 is a shochu made using potato koji obtained by distilling a mash fermented with potato koji based on the production method according to claim 1.
[0009]
As described above, rice shochu is made from rice koji and rice, and barley shochu is made from barley koji and barley. Even in potato shochu, rice shochu has conventionally been made from rice koji and potato. Therefore, the present potato shochu is not necessarily pure potato shochu, but the provision of potato koji according to the present invention makes it possible to use potato shochu like rice shochu, barley shochu, etc. The present invention has enabled the production of potato shochu exhibiting a sweet and unique flavor.
[0010]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, an example of a method for producing a potato koji according to the present invention and a shochu using the potato koji will be described in detail.
[Koji-making] Koji is the basis of shochu production, and its quality not only affects the quality of the product, but also affects the utilization rate of raw materials. It needs to be done carefully.
[0011]
The surface of the harvested ripe sweet potato is washed with water to remove impurities, and this is minced as it is into a minced shape of about 1 cm square. The minced sweet potato contains about 68% by weight of water on average in the edible portion, and cannot be used as a koji substrate as it is. Therefore, using a ventilation dryer, hot air drying is performed at a temperature of 100 ° C. for about 3 to 5 hours to obtain a dried potato. In the drying step, the water content of the potato is removed from excess water than the equilibrium water, and the potato becomes a substrate suitable for propagation of Aspergillus. The dried potato is used as a koji substrate.
[0012]
When cereals are used as a substrate for koji, it is necessary to perform steaming treatment after immersing the cereal raw materials in water in order to facilitate the incorporation of koji mold, but dry potatoes used for potato koji are pre-treated by immersion in water or steaming. Not required at all.
[0013]
The dried potato as a koji substrate obtained in the previous step is put in a koji-making chamber capable of controlling temperature and humidity by putting a fixed amount of the dried potatoes in a flat container having an open top called a koji lid, and the koji substrate is 100% by weight. Water is uniformly sprayed so as to be in the range of 30 to 50% by weight, preferably about 40% by weight.
[0014]
Next, koji mold is sprayed on the koji substrate, and koji making is started in a room set at a humidity of about 65% and a room temperature of about 38 ° C. Since the species of koji mold exist in the air, they spontaneously adhere and propagate without the addition of koji mold.However, in this case, a large number of harmful bacteria other than koji mold may be propagated at the same time. A good koji mold having excellent action is selected and used.
[0015]
About 8 to 12 hours after the start of the koji-making, the spores of the koji mold germinate, and the temperature of the product starts to rise due to the heat of respiration. After about 10 to 12 hours, the proliferation of hyphae is observed. At this time, the koji substrate is thoroughly agitated and maintained so that the starch saccharification action is performed evenly. When a large number of koji lids are used at once, the stationary position in the koji-making chamber may be changed during the maintenance.
[0016]
After about 3 days from the start of koji making, sufficient formation of Aspergillus spores on the surface of the potato is confirmed, and the resulting koji is made. Table 1 below compares the potency of the potato koji used as the starting koji with the conventional rice koji and barley koji. In terms of the potency, the potato koji is inferior to rice koji and barley koji. With no titer.
[0017]
[Table 1]
Examples in which the potato koji obtained by the above production method is used for the primary fermentation of potato shochu brewing, and examples in which secondary fermentation is used to complete the potato shochu are shown below.
[0019]
[Example 1] 175 Kg of potato koji, 385 liters of charged water, and 2 liters of yeast were charged into a tank having a capacity of 2,000 liters, and after 7 days in a normal fermentation method, 12.5% of alcohol, 0.96% of acidity, and pH 3 were obtained. The primary fermentation was terminated at a numerical value of 0.7.
[0020]
The total amount of the primary mash after the primary fermentation is 535 liters, and as a preparation for the secondary fermentation, 350 kg of minced dry powder of steamed potatoes and 1000 liters of charging water are put into the same tank and used in a normal fermentation method. A secondary fermentation was performed to complete the fermentation in 6 days. The properties of the mash after the secondary fermentation showed values of alcohol 12.8%, acidity 0.45%, and pH 4.3.
[0021]
1743 liters of the whole mash by the secondary preparation was distilled by a normal vacuum distillation method to obtain 445 liters of extremely pure potato shochu. The alcohol of this potato shochu was 41.5%, the acidity was 1.04%, the pH value was 4.5, and the distillation yield was 82.8%. The taste of this potato shochu was very good, with a subtle sweetness peculiar to potato as compared with conventional rice koji and sweet potato as raw materials.
[0022]
[Example 2] In contrast to Example 1 in which dried powder of steamed potato was used as a material of rice for secondary preparation, in Example 2, dried powder of raw potato was used as a material for rice in secondary fermentation. Here is an example.
[0023]
175 kg of potato koji made on a different day from the case of Example 1, 385 liters of charged water and 2 liters of yeast were charged into a 2000 liter tank, and allowed to undergo alcohol fermentation for 7 days by a normal fermentation method. The primary fermentation was completed at a numerical value of 12.54%, acidity of 0.96%, and pH of 3.8.
[0024]
The total amount of the primary mash after the primary fermentation was 525 liters. To this, as a preparation rice for secondary fermentation, 350 kg of raw potato minced dry powder and 945 liters of preparation water were put into the same tank, and secondary fermentation was carried out by a normal fermentation method, and fermentation was carried out for 6 days. finished. The properties of the mash after the secondary fermentation were numerical values of alcohol 11.4%, acidity 0.51%, and pH 4.3.
[0025]
1695 liters of the whole mash obtained by the secondary preparation was distilled by a normal vacuum distillation method to obtain 453 liters of potato shochu. The alcohol of this potato shochu was 38.9%, the acidity was 1.12%, the pH value was 4.5, and the distillation yield was 88.1%. From these figures, it can be seen that the fermentation action of potato koji is not inferior to rice koji or barley koji. In particular, Example 2 proved that the fermentation was possible in the secondary fermentation using dried potato flour. The taste of the potato shochu was very good in flavor, similar to the taste of the potato shochu according to Example 1 above.
[0026]
【The invention's effect】
As described above, according to the present invention, a potato koji having an excellent starch saccharification effect can be obtained, and an extremely pure potato shochu can be provided by a fermentation effect of the potato koji without depending on rice koji.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001139485A JP3584009B2 (en) | 2001-05-10 | 2001-05-10 | Method for producing potato koji and shochu using the potato koji |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001139485A JP3584009B2 (en) | 2001-05-10 | 2001-05-10 | Method for producing potato koji and shochu using the potato koji |
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| Publication Number | Publication Date |
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| JP2002330749A JP2002330749A (en) | 2002-11-19 |
| JP3584009B2 true JP3584009B2 (en) | 2004-11-04 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005151813A (en) * | 2003-11-20 | 2005-06-16 | Asahi Breweries Ltd | Method for making powder koji and food and drink using the powder koji |
| JP2007111001A (en) * | 2005-10-21 | 2007-05-10 | Matsuo:Kk | Method for producing sweet potato malt, food and beverage and shochu (japanese distilled spirit) using sweet potato malt |
| JP4633602B2 (en) * | 2005-11-01 | 2011-02-16 | 薩摩酒造株式会社 | Raw material koji processing method in koji shochu production |
| TWI350733B (en) * | 2009-04-24 | 2011-10-21 | Sunway Biotech Co Ltd | A method for manufacturing a red mold dioscorea |
| CN103224866A (en) * | 2013-04-28 | 2013-07-31 | 王惠莹 | Potato distillate spirit brewing method |
| JP6179963B1 (en) * | 2016-10-14 | 2017-08-16 | 有限会社尼子商店 | Method for producing koji, method for producing koji shochu and brew using the koji |
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2001
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