Hello everyone.How are you doing?

Today is the first time in a long time that I've been able to stay at home all day and do my desk work.The sun was out during the day, but now it's raining.The rainy season has finally arrived in Mexico.However, it's not as hot and humid as the rainy season in Japan, so it's more comfortable in terms of temperature.This is because Mexico City has bad traffic conditions, and when it rains, traffic lights are broken, large puddles are formed here and there, and accidents increase.

By the way, today's theme is "saccharification", but I think some of you may be wondering, "Why is saccharification all of a sudden?"

If you google "what is saccharification", the first thing that comes to mind is the word "prevention of saccharification".Excess sugar and starch in the body combine to degrade cells, which in turn leads to wrinkles, dullness, dark spots, and, in severe cases, arteriosclerosis and cataracts.

Leaving aside the "saccharification of health" for the time being,"Saccharification" = not "evil"I'm going to talk a little bit about that.As for why,“Saccharification” is essential for sake brewingIt's fromSo please do not misunderstand that alcohol is bad for your health because it is sugared.

A typical Mexican productTequila or MezcalThere is a drink calledThis phenomenon of saccharification is the key when looking at the manufacturing process.

Alcohol cannot be produced without yeast.Yeast enzymes convert sugar into alcohol and carbon dioxide.This is called alcoholic fermentation.Yeast is also used when making bread.A small amount of alcohol is produced during baking, but it evaporates due to the heat of the oven.On the other hand, carbon dioxide causes the dough to rise, making the bread fluffy and creating air bubbles.

In the case of sake, rice is used, but rice originally has no sugar content.Instead, it contains a lot of starch.Therefore"Bacilli"is the emergence ofAspergillus oryzae breaks down starch into sugar.literally this"Saccharification"called.That's why rice koji and amazake are sweet, and sake called "judan-shikomi" is super sweet. (Because the yeast dies with its own alcohol, and the koji mold continues to produce sugar.)

As for tequila and mezcal, you've probably seen big bulbs that look like pineapples.It's called a piña (Piña = pineapple in Spanish), but first the piña is dug out and steamed in the oven.The reason is that the water contained in the piña itself does not contain sugar, but instead contains a lot of starch.By heating it in the oven"Saccharification"To do.The steamed piña is definitely sweet. (delicious)

 

 

 

 

In major factories, steam is blown on the piña for about 30 hours to heat it and saccharify it, but traditionally a stone kiln is used.

 

 

 

 

By the way, vodka and gin are mainly made from barley and corn.We use malted barley, which produces its own enzymes as it germinates.The enzyme saccharifies corn starch.

Speaking of rum, it's sugarcane.The juice from sugar cane already contains sugar.It is boiled down and fermented with yeast, so there is no process called "saccharification" here.The same principle applies to wines and brandies that use grapes.

How about.As many of you know, knowing this will make the explanations at the tequila and mezcal factories easier to understand.

Please email me if you have any questions.

See you soon.