Changes in folate level during sweet potato shochu production

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  • 甘藷焼酎醸造工程中の葉酸含量の推移
  • カンイモジョウチュウ ジョウゾウ コウテイ チュウ ノ ヨウサン ガンリョウ ノ スイイ

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Abstract

We have reported that the shochu distillation residue（SDR）contains relatively large amounts of folate（the sum of tetrahydrofolic acid（THF）and 5-methyltetrahydrofolate（5-MTHF））in comparison with other foods and drinks. However, the origin of the folate in SDR has not been clear. We carrried out a sweet potato shochu production test by pilot-scale plant（total weight of rice and sweet potato was 48 kg）to examine the folate high component factor in SDR derived from sweet potato shochu, and we analyzed the folate content of samples in each process of manufacture. THF was not present in rice, sweet potato, or rice koji. It was produced by yeast during fermentation, but almost disappeared by distillation. On the other hand, 5-MTHF was included in rice and sweet potato and produced by koji during koji making and by yeast during fermentation. It was partly decreased by distillation. When the total amount of folate at the end of the second mash was assumed as 100, the contribution of the steamed sweet potato used in the second mash was 46.4, and the production by yeast during fermentation in the second mash was 44.1. It was found that almost all of the folate in SDR came from sweet potato and the production by yeast. Thirty-six percent of the total folate was decreased in distillation. In addition, in the storage test of SDR, as a result of inhibiting of the decrease of 5-MTHF, the storage stability of the folate was improved by the deoxygenation treatment of SDR and freeze-drying of cake.

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