CA2436251A1 - Liquid yeast activator, solid yeast activator and manufacturing method thereof, and manufacturing method of fermented product - Google Patents
Liquid yeast activator, solid yeast activator and manufacturing method thereof, and manufacturing method of fermented product Download PDFInfo
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- CA2436251A1 CA2436251A1 CA002436251A CA2436251A CA2436251A1 CA 2436251 A1 CA2436251 A1 CA 2436251A1 CA 002436251 A CA002436251 A CA 002436251A CA 2436251 A CA2436251 A CA 2436251A CA 2436251 A1 CA2436251 A1 CA 2436251A1
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
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Abstract
A process for producing a yeast activator which comprises immersing barley, malt or malt root in an acid containing phosphoric acid, etc., then eliminating the solid residue to thereby give a supernatant, neutralizing the supernatant by adding a precipitation accelerator such as calcium chloride, and separating the solid precipitate formed by the neutralization to give a solid yeast activator. In this case, barely and the like contain little moisture and thus can be easily stored and handled. Moreover, barley and the like contain little lipids and thus no procedure for eliminating lipids, etc.
is needed. Thus, yeasts can be fully activated without worsening the qualities of fermented products such as beer.
is needed. Thus, yeasts can be fully activated without worsening the qualities of fermented products such as beer.
Description
' CA 02436251 2003-06-02 DESCRIPTION
LIQUID YEAST ACTIVATOR, SOLID YEAST ACTIVATOR AND
MANUFACTURING METHOD THEREOF, AND MANUFACTURING METHOD OF
FERMENTED PRODUCT
Technical Field The present invention relates to liquid yeast activator, solid yeast activator and manufacturing methods thereof, and manufacturing methods of fermented products.
More specifically, the present invention relates to liquid yeast activator and solid yeast activator that activate yeast used for manufacturing fermented products such as beer and promote fermentation by improving multiplication rate, speed and the like of the yeast, and the manufacturing methods thereof, and the manufacturing methods of fermented products.
Background Art For yeast utilized for sparkling liquor such as beer or fermented foods such as bread and miso, development of yeast activator to promote the activation is proceeding.
As an example of such yeast activator, there is a fermentation promoting substance disclosed in the Japanese Patent Laid-Open Publication No.2000-83645. In the gazette, it is disclosed that solid yeast activator can be obtained by applying acid treatment to spent grains, separating supernatant liquid after acid treatment, and applying neutralization treatment to obtainedliquid yeast activator.
Although the yeast activator is described as a fermentation promotingsubstancein the gazette,thesubstantialfunction thereof is to activate the yeast and promote fermentation, and so the fermentation promoting substance is a yeast activator substantially.
At the same time, presentations that described multiplication rate was improved by adding malt rootlet to the yeast for beer production were made in the conferences (F. Menthner, Bitburger Brauerei Th Simon GmbH (Germanh), Optimized yeast propagation bymeansofcontinuousaeration, European Brewery Convent ion (EBC) of, Cannes, France, 1999) .
Disclosure of the present invention The conventional manufacturing method described in the above-mentioned gazette, however, has the following problems. Since spent grains, starting materials, contain a lot of moisture and are heavy and prone to decay, the storage andhandling are difficult. Moreover, since the spent grains contain a lot of proteins, lipid and the like which may have adverse effect on a beer quality, it is necessary to previously remove them from the spent grains. Accordingly, the number of processes increases because of this removal work.
Moreover, if malt rootlet is added to wort, troubles might occur in a manufacturing process. For example, malt rootlet might clog the pipes or the filtration system during a beer manufacturing process.
LIQUID YEAST ACTIVATOR, SOLID YEAST ACTIVATOR AND
MANUFACTURING METHOD THEREOF, AND MANUFACTURING METHOD OF
FERMENTED PRODUCT
Technical Field The present invention relates to liquid yeast activator, solid yeast activator and manufacturing methods thereof, and manufacturing methods of fermented products.
More specifically, the present invention relates to liquid yeast activator and solid yeast activator that activate yeast used for manufacturing fermented products such as beer and promote fermentation by improving multiplication rate, speed and the like of the yeast, and the manufacturing methods thereof, and the manufacturing methods of fermented products.
Background Art For yeast utilized for sparkling liquor such as beer or fermented foods such as bread and miso, development of yeast activator to promote the activation is proceeding.
As an example of such yeast activator, there is a fermentation promoting substance disclosed in the Japanese Patent Laid-Open Publication No.2000-83645. In the gazette, it is disclosed that solid yeast activator can be obtained by applying acid treatment to spent grains, separating supernatant liquid after acid treatment, and applying neutralization treatment to obtainedliquid yeast activator.
Although the yeast activator is described as a fermentation promotingsubstancein the gazette,thesubstantialfunction thereof is to activate the yeast and promote fermentation, and so the fermentation promoting substance is a yeast activator substantially.
At the same time, presentations that described multiplication rate was improved by adding malt rootlet to the yeast for beer production were made in the conferences (F. Menthner, Bitburger Brauerei Th Simon GmbH (Germanh), Optimized yeast propagation bymeansofcontinuousaeration, European Brewery Convent ion (EBC) of, Cannes, France, 1999) .
Disclosure of the present invention The conventional manufacturing method described in the above-mentioned gazette, however, has the following problems. Since spent grains, starting materials, contain a lot of moisture and are heavy and prone to decay, the storage andhandling are difficult. Moreover, since the spent grains contain a lot of proteins, lipid and the like which may have adverse effect on a beer quality, it is necessary to previously remove them from the spent grains. Accordingly, the number of processes increases because of this removal work.
Moreover, if malt rootlet is added to wort, troubles might occur in a manufacturing process. For example, malt rootlet might clog the pipes or the filtration system during a beer manufacturing process.
' CA 02436251 2003-06-02 An object of the present invention is particularly to provide liquid yeast activator and solid yeast activator that can be manufactured with less processes and also can sufficiently promote yeast activation, and manufacturing methods thereof, and manufacturing methods of fermented products.
As a result of assiduous examinations to resolve the above-mentioned problems, the inventors of the present invention found that liquid yeast activator which is able to resolve the problems can be obtained by using barley, malt or malt rootlet as starting materials, steeping these starting materials in the acid, separating supernatant liquid therefrom and then concentrating the supernatant liquid. The inventors of the present invention also found that solid yeast activator which is able to resolve the problems in thefollowing neutralization treatment process can be surely obtained by using particular acid in the acid steeping treatmentin manufacturingliquid yeast activator, and adding particular precipitation accelerator to obtained liquid yeast activator. Thus, the present invention was accomplished.
In other words, the present invention is a liquid yeast activator manufacturing method which comprises:
a steeping process in which at least one selected from the group of barley, malt and malt rootlet is steeped in an acid;
a solid residue removal process in which after acid steeping, ' CA 02436251 2003-06-02 solid residue is removed therefrom and supernatant liquid is obtained and a concentration processin which obtainedsupernatantliquid is concentrated.
According to the present invention, since barley, malt and malt rootlet contain little moisture, storage and handling thereof become easy. Moreover, since barley, malt, malt rootlet and the like contain little protein and lipid, removal work of protein and lipid becomes unnecessary, which leads to fewer processes of obtaining liquid yeast activator compared to using spent grains or the like as a starting material. Furthermore, according to the present invention, liquid yeast activator which can sufficiently activate the yeast without damaging quality of fermented products such as beer can be obtained.
The present invention is a solid yeast activator manufacturing method which comprises:
a steeping process in which acid treatment is performed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid which is able to form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed therefrom and supernatant liquid is obtained:
a neutralization process in which neutralization treatment isperformed by adding precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid: and a separation process in which solid yeast activator is obtained by separating precipitation formed by the neutralization treatment.
According to the present invention, solid yeast activator can be surely obtained which sufficiently contains an effective component to promote fermentation in the neutralization process by adding the precipitation accelerator which forms insoluble salt in combination with bivalent anion.
The present invention also concerns liquid and solid yeast activators obtained by the above-described manufacturing method. With the present invention of these yeast activators, the yeast can be sufficiently activated without reducing quality of fermented products such as beer.
Furthermore, the present invention is a fermented product manufacturing method including a fermentation process in which fermented products are obtained by fermenting an object to be fermented using yeast in the presence of the liquid or solid yeast activator. In the fermented product manufacturing method of the present invention, fermented products are manufactured in short period and with stability.
As a result of assiduous examinations to resolve the above-mentioned problems, the inventors of the present invention found that liquid yeast activator which is able to resolve the problems can be obtained by using barley, malt or malt rootlet as starting materials, steeping these starting materials in the acid, separating supernatant liquid therefrom and then concentrating the supernatant liquid. The inventors of the present invention also found that solid yeast activator which is able to resolve the problems in thefollowing neutralization treatment process can be surely obtained by using particular acid in the acid steeping treatmentin manufacturingliquid yeast activator, and adding particular precipitation accelerator to obtained liquid yeast activator. Thus, the present invention was accomplished.
In other words, the present invention is a liquid yeast activator manufacturing method which comprises:
a steeping process in which at least one selected from the group of barley, malt and malt rootlet is steeped in an acid;
a solid residue removal process in which after acid steeping, ' CA 02436251 2003-06-02 solid residue is removed therefrom and supernatant liquid is obtained and a concentration processin which obtainedsupernatantliquid is concentrated.
According to the present invention, since barley, malt and malt rootlet contain little moisture, storage and handling thereof become easy. Moreover, since barley, malt, malt rootlet and the like contain little protein and lipid, removal work of protein and lipid becomes unnecessary, which leads to fewer processes of obtaining liquid yeast activator compared to using spent grains or the like as a starting material. Furthermore, according to the present invention, liquid yeast activator which can sufficiently activate the yeast without damaging quality of fermented products such as beer can be obtained.
The present invention is a solid yeast activator manufacturing method which comprises:
a steeping process in which acid treatment is performed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid which is able to form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed therefrom and supernatant liquid is obtained:
a neutralization process in which neutralization treatment isperformed by adding precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid: and a separation process in which solid yeast activator is obtained by separating precipitation formed by the neutralization treatment.
According to the present invention, solid yeast activator can be surely obtained which sufficiently contains an effective component to promote fermentation in the neutralization process by adding the precipitation accelerator which forms insoluble salt in combination with bivalent anion.
The present invention also concerns liquid and solid yeast activators obtained by the above-described manufacturing method. With the present invention of these yeast activators, the yeast can be sufficiently activated without reducing quality of fermented products such as beer.
Furthermore, the present invention is a fermented product manufacturing method including a fermentation process in which fermented products are obtained by fermenting an object to be fermented using yeast in the presence of the liquid or solid yeast activator. In the fermented product manufacturing method of the present invention, fermented products are manufactured in short period and with stability.
Brief Description of the Drawings FIG. 1 is a flow chart showing an example (EXAMPLE
1) of the liquid yeast activator manufacturing process of the present invention.
FIG. 2 is a flow chart showing an example (EXAMPLE
2) of the solid yeast activator manufacturing process of the present invention.
Best Modes for Carrying out the present invention Hereinafter, embodiments of the present invention will be described.
Firstly, a liquid yeast activator manufacturing method according to the present invention will be described.
This method comprises:
a steeping process in which at least one selected from the group of barley, malt and malt rootlet is steeped in the acid a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained;
and a concentration process in which the obtained supernatant liquid is concentrated.
In the present invention, one of barley, malt and malt rootlet, or mixture thereof is a starting material. Barley includes what is removed in the malting process. Since they are dried matters, light, and so unlikely to decay, the storage and handling are easier compared to those of beer lees . Moreover, since barley, malt and malt rootlet contain little lipid, a process of removing lipid is unnecessary.
Accordingly, barley, malt, and malt rootlet can be directly steeped in an acid. Therefore, compared to the case of using spent grains or the like as a starting material, liquid yeast activator can be manufactured with less processes. Among the barley, malt and malt rootlet, particularlymalt rootlet, the second malt or the third malt are preferable. In this case, the malt rootlet, which is expected to be disposed in the malting process is to be utilized effectively.
In the presentinvention, the above-mentioned barley, malt and malt rootlet are steeped in an acid (acid steeping treatment) . For the acid used for the acid steeping treatment, lactic acid, phosphoric acid, hydrochloric acid and acetic acid and the like are listed. One, or a combination of two or more of these acids can be used.
In the acid steeping treatment, barley, malt or malt rootlet is steeped in an acid so that after acid steeping, the pH of the solution is preferably less than 4, and more preferably 3-4. When the pH of the solution after acid steeping is higher than 4, extraction amount of yeast activator decreases and therefore recovered amount of an effective component (inorganic salt such as Zinc and Manganese)tendsto decreasein the following neutralization treatment process . On the other hand, when pH of the solution after the addition is 4 or less, almost all amount of soluble Zinc canbe extracted. In addition, when the pH of the solution after acid steeping is below 3, an amount of acid such as lactic acid, phosphoric acid and the like tends to be large.
As a method of acid steeping, common procedures such as steeping barley, malt and malt rootlet in an acid while measuring a pH by a pH meter can be adopted. It is preferable to promote extraction of yeast activator component by adding the solution while stirring the acid, and continuing stirring for a while after finishing adding the solution.
Next, when stopping stirring, an insoluble solid component is immediately precipitated. Then, the insoluble matter is removed as an unnecessary component and only liquid component, supernatant liquid, is separated from the unnecessary component (solid residue removal process). For the separation methods, for example, a solid-liquid separation method in which solid component is removed by using a screen, or if necessary, a centrifugal machine, a screw decanter, a press filter, a filtration system, a membrane separation system and the like, and then only liquid component, supernatant liquid, is separated, and a method in which only supernatant liquid is separated by utilizing siphon principle can be listed. Thesolid-liquidseparation method process is divided into primary solid-liquid separation to remove most of extraction residue such as malt rootlet, and secondary solid-liquid separation to remove fine solid matters which cannot be removed in the primary solid-liquid separation. For a primary solid-liquid separation method, methods using a screen, a screw decanter, a press filter and the like are effective. For a secondary solid-liquid separation method, filtration, a centrifugation method, a membrane separation method and the like are mainly used.
In the liquid component, supernatant liquid (that is, extraction liquid) , which is separated in this way, inorganic salt (yeast activating component effective for activation of yeast including Zinc, Manganese, phosphoric acid and the like) in barley, malt and malt rootlet is extracted in ionized and dissolved state by acid steeping treatment. In this manner, liquid yeast activator containing a yeast activating component effective for yeast activation in solute state can be obtained by the above-described acid steeping treatment.
Next, liquid yeast activator is concentrated. For concentration methods, vacuum concentration, heat concentration and the like are listed. However, since the heat concentration may cause adverse effect such as coloration, astringency, bitterness, and the like on product quality, vacuum concentration is preferable. The liquid yeast activator obtained in this manner sufficiently contains a component effective for yeast activation.
Therefore, addition of small amount (usually 0.01-0.1$) is enough to improve yeast activation efficiency without damaging quality of fermented products such as beer.
Note that it is preferable to mash, malt or malt rootlet obtained by acid steeping before removing solid residue.
Inorganic salt, an effective component for yeastactivation is hereby eluted in concentration 1.5-2 times as high as that in unheated case, and microorganisms is hereby pasteurized. This heating temperature is preferably 50-120°C, and more preferably 60-100°C. When the heating temperature is under 50°C, elution efficiency of Zinc decreases, and pasteurization efficiency tendsto fallshort of the expectations . When the heating temperature is over 120°C, extraction liquid is colored in dark brown, and caramel odor, burnt odor, bitterness, astringency and the like tend to become significantly strong. Time to keep the temperature at the above-mentioned degrees is 0-5 hours, and preferably 10 minutes-2 hours . Keeping time of "0" herein means that a heating method can be adopted in which the temperature is raised by heating and the temperature is lowered at the moment when. a specified temperature within the above-mentioned rangeis attained.When keeping time exceeds 5 hours, burnt odor, bitterness and astringency tend to become significantly strong.
Next, a solid yeast activator manufacturing method according to the present invention will described.
This method comprises:
a steeping process in which acid treatment process is performed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid such as phosphoric acid or oxalic acid, which can form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained;
a neutralization process in which neutralization treatment isperformed by adding precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid: and a separation process in which precipitation formed by the neutralization treatmentis separatedto obtain solid yeast activator.
The present invention is one of methods of concentrating supernatant liquid which is the above-described liquid yeast activator, and also a method of extracting yeast activator in the supernatant liquid by solidification by means of precipitation. As mentioned in Background Art, when extracting yeast activator from spent grains, solid yeast activator can be obtained by applying acid treatment to spent grains, separating the supernatant liquid, and applying neutralization treatment to obtained liquid yeast activator. In this case, solidification by neutralization treatment is concentration of yeast activator. Therefore, when neutralization treatment is applied to the supernatant liquid of the present invention in the same way, solidification by precipitation cannot be performed.
Therefore, by using as a precipitation accelerator a Calcium compound or Magnesium compound, which is inorganic salt whose chemical characteristics are close to those of inorganic salt in the supernatant liquid, and by using acid which can form insoluble salt in combination with these Calcium or Magnesium compounds, it was examined whether a yeast activator component can be precipitated andsolidified by coprecipitation or not. As a result, it was confirmed that when phosphoric acid or oxalic acid was used as an acid for acid steeping, precipitation occurred in combination with the precipitation accelerator, and so inorganic salt in the supernatant liquid greatly decreased.
In other words, it was found that solidification (concentrationy of a yeast activator component can be performed by using as a precipitation accelerator inorganic salt which forms insoluble salt in combination with bivalent anion whose chemical characteristics are close to those of the yeast activator component in the supernatant liquid, and by using acid which forms insoluble salt in combination with bivalent cation, or an acid which contains the aforementioned acid for acid steeping. Incidentally, when using lactic acid or hydrochloric acid for the acid steeping, solidification could not be performed since precipitation does not occur in combination of these lactic or hydrochloric acids and the precipitation accelerator. However, also in this case, precipitation and solidification of the yeast activator component can be performed by adding an acid which forms insoluble salt in combination with bivalent cation such as phosphoric acid and oxalic acid.
In the present invention, the precipitation accelerator which is added to the liquid yeast activator is a substance which forms insoluble salt in combination with bivalent anion.As such precipitation accelerator, for example, Calcium compounds such as calcium chloride, Magnesium compounds such as magnesium chloride and the like are listed.
In the present invention, after the addition of the precipitation accelerator, neutralization treatment is further applied to liquid yeast activator.
The neutralization treatment can be performed by adding common alkalis (or the solutions thereof) such as sodium hydroxide and potassium hydroxide.These alkalis can be used independently or in combination of two or more kinds .
In the neutralization treatment, alkalis are added in such a way that the pH after the addition is preferably neutral of 6 or more, and more preferably 6-8, and most preferably 6-7.5. A pH of under 6 after the addition is not preferable since precipitation amount of yeast activator component (Zinc, Manganese and the like) tends to decrease.
At the same time, pH over 7 . 5 after addition is not preferable FPOl-0163-00 since unnecessary precipitation may be formed.
As a method of the alkalis addition, common procedure such as dropping alkalis while measuring a pH by a pH meter can be adopted. Temperature in adding alkalis is not particularly limited, and temperature of about 0-100°C can be used. Generally, lower temperature between about 0°C and room temperature is preferable. As methods for recovering the precipitation (solid yeast activator of the present invention), for example, a solid-liquid separation method in which a solid component and a liquid component are separated by using centrifugal machine and membrane separation device, and a method in which supernatant liquid is removed by decantation are listed.
Moreover, in the present invention, it is preferable to further dry solid yeast activator obtained in the neutralization treatment process. Conditions in the drying process are not particularly limited. As such drying methods, any one of drying methods such as heat drying, drum drying, spray drying, freeze drying or the like canbe used. Byputting solid yeast activator of the present invention into dried yeast activator in dry state in this way, the handling and storage become easier.
In the same way as the liquid yeast activator manufacturing method, after acid steeping and before removal of solid residue, it is preferable to heat solution obtained by the acid steeping. The removal method of solid residue is also similar to that in the liquid yeast activator manufacturing method.
Next, hereinafter, a fermented product manufacturing method of the present invention will be described:
The fermented product manufacturing method of the present invention includes fermentation process in which fermented products are obtained by fermenting the an obj ect to be fermented with yeast in the presence of the liquid or solid yeast activator of the present invention. In the fermented product manufacturing method of the present invention, the liquid or solid yeast activator can be added into the obj ect to be fermented which includes yeast during the fermentation process, or the yeast in which the liquid or solid yeast activator is previously added can be pitched into the object to be fermented.
The object to be fermented hereof means the fermentation mixture containing yeast and raw material, and furthermore, a fermentation product, for example, wort in the process of beer manufacture can be listed.
An addition amount of the liquid or solid yeast activator of the present invention is not particularly limited, and a selection is made according to a fermentation condition, an effective component content in the yeast activator and the like. For example, when solid dried yeast activator is added to wort in manufacturing beer or sparkling liquor as fermented alcohol, the addition amount is FPOl-0163-00 preferably in the range of 1-20 g per wort of 1, 000 L, in other words, at the rate of 1-20 ppm. When liquid or solid yeast activator is previously added in the yeast used for fermentation, the amount corresponding to the amount to be added to the wort can be used. When the addition amount is under the aforementioned lower limit, shortening of fermentation period tends to be hard. At the same time, when the addition amount is more than the upper limit, it is unpractical since the degree of shortening of fermentation period is little changed.
When liquid or solid yeast activator is previously added to the yeast used for fermentation, it is particularly effective for what we is called long term yeast. In other words, when liquid or solid yeast activator is previously added into the yeast used for fermentation, the time when the liquid or solid yeast activator is added is not particularly limited. Yeast activator can be added on the day before planned date when the yeast is used for fermentation, and yeast can be stored for a long time after adding the yeast activator. Long term yeast hereof means the yeast stored for 2-3 weeks or longer.
The factor of shortening of fermentation period in this manner is, as mentioned above, that inorganic salt (fermentation accelerating component) containing Zinc, Manganese, phosphoric acid, Magnesium and the like, which are included in the yeast activator, is gradually eluted during manufacture of fermented products such as beer and sparkling liquor (fermentation process). and yeast ingests this yeast accelerating component. Therefore, in the fermented product manufacturing method of the present invention, fermented products are manufactured in short period and with stability.
In the fermented product manufacturing method of the present invention, processes other than the fermentation process are not particularly limited, and common procedure necessary for obtainingfinally desired fermented products is adopted. For example, as abeermanufacturingmethodusing bottom fermentation yeast, the methods are listed, which comprises : ( 1 ) process to make malt from barley, raw material (malting process ) , (2 ) process in which the malt is crushed and mixed with hot water, and then raw material such as hop is added to make wort (wort making process), (3) process in which the wort is cooled down to the temperature of about 5-8°C, and then yeast is added to perform alcohol fermentation to make what is called young beer (fermentation process) , (4) process in which the young beer is stored at low temperature for a few weeks to make beer (storage process/after-fermentation process) and (5) process to filter obtained beer (filtration process).
Next, the contents of the present invention will be specifically described by theexamples.However,the present invention is not intended to be limited to those examples.
(EXAMPLE 1) According to the manufacture process flow chartillustrated in FIG. 1, liquid yeast activator was manufactured as follows:
Firstly, meat rootlet of 9 kg was steeped in the water of 90 L, which was then steeped in 75~ phosphoric acid of 600 ml so that the pH of the mixture solution after acid steeping became 3. The pH was measured using a pH meter.
Then, after heating the mixture solution to the temperature of 90°C and retaining it for an hour, the mixture solution was stopped being heated. The mixture solution was stirred over night. Then after it was steadily retained to precipitateinsoluble matter (solid matters), solid-liquid separation into liquid part (supernatant liquid, that is, extraction liquid) and precipitation (residue of malt rootlet) was performed using screen machine (vibrating screen machine made by Dalton, 60 mesh) (solid-liquid separation (1)).
Thereafter, for a separated liquidpart (liquid layer) , insoluble matters were further separated from the liquid part using a continuous centrifugal machine (solid-liquid separation (2) ) . This liquid part after being separated out of the insoluble matters was applied vacuum concentration using an evaporator to obtain liquid yeast activator of 10 L. When the pH of the liquid yeast activator was measured by pH meter then, the pH was 3Ø
FPOl-0163-00 (EXAMPLE 2) According to the manufacture process flow chart illustrated inFIG.2, solid yeast activator was manufactured as follows:
In other words, calcium chloride of 100 g was added as a precipitation accelerator to the liquid yeast activator of 70 L obtained just before vacuum concentration in EXAMPLE
1, and then 48$ sodium hydroxide solution of 390 ml was added to the liquid so that the final pH was adjusted to 6. 5. After adding alkalis, the obtained mixture was stirred at the room temperature for a day to promote activation, and then it was steadily retained to precipitate insoluble matters (solid matters) , and only a solid part (precipitation) was separately recovered using centrifugal machine to obtain solid yeast activator.
Furthermore, obtained solid yeast activator in this manner was freeze-dried to obtain brown powdery yeast activator of 90.3 g.
For obtained yeast activator, Zinc was noted as index for an effective component, zinc content of the malt rootlet, raw material was measured. The results are shown in Table 1. Incidentally, in Table 1, zinc contents were obtained by suspending yeast activator in 1~ hydrochloric acid, stirring the yeast activator at the room temperature over night, removing insoluble matters by centrifugal machine, and measuring with an ion chromatography (DIONEX make).
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(EXAMPLES 3-5) Yeast activator amounts shown in Table 1 were obtained in a way similar to that of EXAMPLE 2 except that used raw material malt rootlet and addition amount of CaCl2 were set to the values shown in Table 1. Zinc content out of the raw material malt rootlet was measured in a way similar to that of EXAMPLE 2. The results are shown in Table 1.
(Comparative example 1) Manufacturing of solid yeast activator was performed in a way similar to that of EXAMPLE 2 except that used raw material malt rootlet and an addition amount of CaCl2 were set to the values shown in Table 1.
As is clear from Table 1, when adding CaClz was added to liquid yeast activator, Zinc was sufficiently recovered from the raw material malt rootlet. On the other hand, when CaCl2 was not added to liquid yeast activator, solid yeast activator could not be recovered, and Zinc was not recovered from the raw material malt rootlet at all . Thus, it was found that solid yeast activator sufficiently containing zinc effective for yeast activation can be obtained by a solid yeast activator manufacturing method related to the present invention.
(Comparative test for number of floating yeast) Yeast activation capability of the liquid and solid yeast activators obtained in EXAMPLES 1 and 2 was examined as follows:
In other words, firstly, the number of yeast in the wort before the measurement starts was set to be l, OOOxlO~
cells/ml, and as evaluation samples, (1) sample without addition of yeast activator, (2) sample with addition of liquid yeast activator, and ( 3 ) sample with addition of solid yeast activator were set . Incidentally, when yeast activator was added, the yeast activator was dissolved inwort to become 0.1~ concentration solution and was added. In addition, when yeast activator was not added, wort used as a solvent was added as culture media.
When measuring the number of floating yeasts of each evaluation sample 72 hours after the measurement started, the numbers for samples (2) and (3) were 14, 000x104 cells/ml.
On the other hand, the number for non-addition sample was 8, 000x109 cells/ml. From this result, it was confirmed that yeast multiplication capability is obviously greatly improved when adding the yeast activator obtained by the manufacturing method of the present invention. It was also found that there was little difference in the effectiveness on the yeast between liquid and solid.
Industrial Applicability As described above, according to the liquid yeast activator manufacturing method of the present invention, yeast activator can be manufactured with less processes, and yeast activator which can sufficiently promote yeast activation without damaging a quality of fermented products such as beer can be manufactured.
Furthermore, according to the solid yeast activator manufacturing method of the present invention, yeast activator can be manufactured with less processes, and yeast activator which can sufficiently promote yeast activation without damaging a quality of fermented products such as beer can be manufactured. By adding precipitation accelerator that forms insoluble salt in combination with bivalent anion, solid yeast activator sufficiently containing an effective component for promoting fermentation can be surely obtained in the neutralization treatment.
Moreover, according to the liquid or solid yeast activators of the present invention, yeast activation can be sufficiently promoted without reducing a quality of fermented products such as beer.
Furthermore, according to the fermented product manufacturing method of the present invention, fermented products can be manufactured in short period and with stability.
1) of the liquid yeast activator manufacturing process of the present invention.
FIG. 2 is a flow chart showing an example (EXAMPLE
2) of the solid yeast activator manufacturing process of the present invention.
Best Modes for Carrying out the present invention Hereinafter, embodiments of the present invention will be described.
Firstly, a liquid yeast activator manufacturing method according to the present invention will be described.
This method comprises:
a steeping process in which at least one selected from the group of barley, malt and malt rootlet is steeped in the acid a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained;
and a concentration process in which the obtained supernatant liquid is concentrated.
In the present invention, one of barley, malt and malt rootlet, or mixture thereof is a starting material. Barley includes what is removed in the malting process. Since they are dried matters, light, and so unlikely to decay, the storage and handling are easier compared to those of beer lees . Moreover, since barley, malt and malt rootlet contain little lipid, a process of removing lipid is unnecessary.
Accordingly, barley, malt, and malt rootlet can be directly steeped in an acid. Therefore, compared to the case of using spent grains or the like as a starting material, liquid yeast activator can be manufactured with less processes. Among the barley, malt and malt rootlet, particularlymalt rootlet, the second malt or the third malt are preferable. In this case, the malt rootlet, which is expected to be disposed in the malting process is to be utilized effectively.
In the presentinvention, the above-mentioned barley, malt and malt rootlet are steeped in an acid (acid steeping treatment) . For the acid used for the acid steeping treatment, lactic acid, phosphoric acid, hydrochloric acid and acetic acid and the like are listed. One, or a combination of two or more of these acids can be used.
In the acid steeping treatment, barley, malt or malt rootlet is steeped in an acid so that after acid steeping, the pH of the solution is preferably less than 4, and more preferably 3-4. When the pH of the solution after acid steeping is higher than 4, extraction amount of yeast activator decreases and therefore recovered amount of an effective component (inorganic salt such as Zinc and Manganese)tendsto decreasein the following neutralization treatment process . On the other hand, when pH of the solution after the addition is 4 or less, almost all amount of soluble Zinc canbe extracted. In addition, when the pH of the solution after acid steeping is below 3, an amount of acid such as lactic acid, phosphoric acid and the like tends to be large.
As a method of acid steeping, common procedures such as steeping barley, malt and malt rootlet in an acid while measuring a pH by a pH meter can be adopted. It is preferable to promote extraction of yeast activator component by adding the solution while stirring the acid, and continuing stirring for a while after finishing adding the solution.
Next, when stopping stirring, an insoluble solid component is immediately precipitated. Then, the insoluble matter is removed as an unnecessary component and only liquid component, supernatant liquid, is separated from the unnecessary component (solid residue removal process). For the separation methods, for example, a solid-liquid separation method in which solid component is removed by using a screen, or if necessary, a centrifugal machine, a screw decanter, a press filter, a filtration system, a membrane separation system and the like, and then only liquid component, supernatant liquid, is separated, and a method in which only supernatant liquid is separated by utilizing siphon principle can be listed. Thesolid-liquidseparation method process is divided into primary solid-liquid separation to remove most of extraction residue such as malt rootlet, and secondary solid-liquid separation to remove fine solid matters which cannot be removed in the primary solid-liquid separation. For a primary solid-liquid separation method, methods using a screen, a screw decanter, a press filter and the like are effective. For a secondary solid-liquid separation method, filtration, a centrifugation method, a membrane separation method and the like are mainly used.
In the liquid component, supernatant liquid (that is, extraction liquid) , which is separated in this way, inorganic salt (yeast activating component effective for activation of yeast including Zinc, Manganese, phosphoric acid and the like) in barley, malt and malt rootlet is extracted in ionized and dissolved state by acid steeping treatment. In this manner, liquid yeast activator containing a yeast activating component effective for yeast activation in solute state can be obtained by the above-described acid steeping treatment.
Next, liquid yeast activator is concentrated. For concentration methods, vacuum concentration, heat concentration and the like are listed. However, since the heat concentration may cause adverse effect such as coloration, astringency, bitterness, and the like on product quality, vacuum concentration is preferable. The liquid yeast activator obtained in this manner sufficiently contains a component effective for yeast activation.
Therefore, addition of small amount (usually 0.01-0.1$) is enough to improve yeast activation efficiency without damaging quality of fermented products such as beer.
Note that it is preferable to mash, malt or malt rootlet obtained by acid steeping before removing solid residue.
Inorganic salt, an effective component for yeastactivation is hereby eluted in concentration 1.5-2 times as high as that in unheated case, and microorganisms is hereby pasteurized. This heating temperature is preferably 50-120°C, and more preferably 60-100°C. When the heating temperature is under 50°C, elution efficiency of Zinc decreases, and pasteurization efficiency tendsto fallshort of the expectations . When the heating temperature is over 120°C, extraction liquid is colored in dark brown, and caramel odor, burnt odor, bitterness, astringency and the like tend to become significantly strong. Time to keep the temperature at the above-mentioned degrees is 0-5 hours, and preferably 10 minutes-2 hours . Keeping time of "0" herein means that a heating method can be adopted in which the temperature is raised by heating and the temperature is lowered at the moment when. a specified temperature within the above-mentioned rangeis attained.When keeping time exceeds 5 hours, burnt odor, bitterness and astringency tend to become significantly strong.
Next, a solid yeast activator manufacturing method according to the present invention will described.
This method comprises:
a steeping process in which acid treatment process is performed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid such as phosphoric acid or oxalic acid, which can form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained;
a neutralization process in which neutralization treatment isperformed by adding precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid: and a separation process in which precipitation formed by the neutralization treatmentis separatedto obtain solid yeast activator.
The present invention is one of methods of concentrating supernatant liquid which is the above-described liquid yeast activator, and also a method of extracting yeast activator in the supernatant liquid by solidification by means of precipitation. As mentioned in Background Art, when extracting yeast activator from spent grains, solid yeast activator can be obtained by applying acid treatment to spent grains, separating the supernatant liquid, and applying neutralization treatment to obtained liquid yeast activator. In this case, solidification by neutralization treatment is concentration of yeast activator. Therefore, when neutralization treatment is applied to the supernatant liquid of the present invention in the same way, solidification by precipitation cannot be performed.
Therefore, by using as a precipitation accelerator a Calcium compound or Magnesium compound, which is inorganic salt whose chemical characteristics are close to those of inorganic salt in the supernatant liquid, and by using acid which can form insoluble salt in combination with these Calcium or Magnesium compounds, it was examined whether a yeast activator component can be precipitated andsolidified by coprecipitation or not. As a result, it was confirmed that when phosphoric acid or oxalic acid was used as an acid for acid steeping, precipitation occurred in combination with the precipitation accelerator, and so inorganic salt in the supernatant liquid greatly decreased.
In other words, it was found that solidification (concentrationy of a yeast activator component can be performed by using as a precipitation accelerator inorganic salt which forms insoluble salt in combination with bivalent anion whose chemical characteristics are close to those of the yeast activator component in the supernatant liquid, and by using acid which forms insoluble salt in combination with bivalent cation, or an acid which contains the aforementioned acid for acid steeping. Incidentally, when using lactic acid or hydrochloric acid for the acid steeping, solidification could not be performed since precipitation does not occur in combination of these lactic or hydrochloric acids and the precipitation accelerator. However, also in this case, precipitation and solidification of the yeast activator component can be performed by adding an acid which forms insoluble salt in combination with bivalent cation such as phosphoric acid and oxalic acid.
In the present invention, the precipitation accelerator which is added to the liquid yeast activator is a substance which forms insoluble salt in combination with bivalent anion.As such precipitation accelerator, for example, Calcium compounds such as calcium chloride, Magnesium compounds such as magnesium chloride and the like are listed.
In the present invention, after the addition of the precipitation accelerator, neutralization treatment is further applied to liquid yeast activator.
The neutralization treatment can be performed by adding common alkalis (or the solutions thereof) such as sodium hydroxide and potassium hydroxide.These alkalis can be used independently or in combination of two or more kinds .
In the neutralization treatment, alkalis are added in such a way that the pH after the addition is preferably neutral of 6 or more, and more preferably 6-8, and most preferably 6-7.5. A pH of under 6 after the addition is not preferable since precipitation amount of yeast activator component (Zinc, Manganese and the like) tends to decrease.
At the same time, pH over 7 . 5 after addition is not preferable FPOl-0163-00 since unnecessary precipitation may be formed.
As a method of the alkalis addition, common procedure such as dropping alkalis while measuring a pH by a pH meter can be adopted. Temperature in adding alkalis is not particularly limited, and temperature of about 0-100°C can be used. Generally, lower temperature between about 0°C and room temperature is preferable. As methods for recovering the precipitation (solid yeast activator of the present invention), for example, a solid-liquid separation method in which a solid component and a liquid component are separated by using centrifugal machine and membrane separation device, and a method in which supernatant liquid is removed by decantation are listed.
Moreover, in the present invention, it is preferable to further dry solid yeast activator obtained in the neutralization treatment process. Conditions in the drying process are not particularly limited. As such drying methods, any one of drying methods such as heat drying, drum drying, spray drying, freeze drying or the like canbe used. Byputting solid yeast activator of the present invention into dried yeast activator in dry state in this way, the handling and storage become easier.
In the same way as the liquid yeast activator manufacturing method, after acid steeping and before removal of solid residue, it is preferable to heat solution obtained by the acid steeping. The removal method of solid residue is also similar to that in the liquid yeast activator manufacturing method.
Next, hereinafter, a fermented product manufacturing method of the present invention will be described:
The fermented product manufacturing method of the present invention includes fermentation process in which fermented products are obtained by fermenting the an obj ect to be fermented with yeast in the presence of the liquid or solid yeast activator of the present invention. In the fermented product manufacturing method of the present invention, the liquid or solid yeast activator can be added into the obj ect to be fermented which includes yeast during the fermentation process, or the yeast in which the liquid or solid yeast activator is previously added can be pitched into the object to be fermented.
The object to be fermented hereof means the fermentation mixture containing yeast and raw material, and furthermore, a fermentation product, for example, wort in the process of beer manufacture can be listed.
An addition amount of the liquid or solid yeast activator of the present invention is not particularly limited, and a selection is made according to a fermentation condition, an effective component content in the yeast activator and the like. For example, when solid dried yeast activator is added to wort in manufacturing beer or sparkling liquor as fermented alcohol, the addition amount is FPOl-0163-00 preferably in the range of 1-20 g per wort of 1, 000 L, in other words, at the rate of 1-20 ppm. When liquid or solid yeast activator is previously added in the yeast used for fermentation, the amount corresponding to the amount to be added to the wort can be used. When the addition amount is under the aforementioned lower limit, shortening of fermentation period tends to be hard. At the same time, when the addition amount is more than the upper limit, it is unpractical since the degree of shortening of fermentation period is little changed.
When liquid or solid yeast activator is previously added to the yeast used for fermentation, it is particularly effective for what we is called long term yeast. In other words, when liquid or solid yeast activator is previously added into the yeast used for fermentation, the time when the liquid or solid yeast activator is added is not particularly limited. Yeast activator can be added on the day before planned date when the yeast is used for fermentation, and yeast can be stored for a long time after adding the yeast activator. Long term yeast hereof means the yeast stored for 2-3 weeks or longer.
The factor of shortening of fermentation period in this manner is, as mentioned above, that inorganic salt (fermentation accelerating component) containing Zinc, Manganese, phosphoric acid, Magnesium and the like, which are included in the yeast activator, is gradually eluted during manufacture of fermented products such as beer and sparkling liquor (fermentation process). and yeast ingests this yeast accelerating component. Therefore, in the fermented product manufacturing method of the present invention, fermented products are manufactured in short period and with stability.
In the fermented product manufacturing method of the present invention, processes other than the fermentation process are not particularly limited, and common procedure necessary for obtainingfinally desired fermented products is adopted. For example, as abeermanufacturingmethodusing bottom fermentation yeast, the methods are listed, which comprises : ( 1 ) process to make malt from barley, raw material (malting process ) , (2 ) process in which the malt is crushed and mixed with hot water, and then raw material such as hop is added to make wort (wort making process), (3) process in which the wort is cooled down to the temperature of about 5-8°C, and then yeast is added to perform alcohol fermentation to make what is called young beer (fermentation process) , (4) process in which the young beer is stored at low temperature for a few weeks to make beer (storage process/after-fermentation process) and (5) process to filter obtained beer (filtration process).
Next, the contents of the present invention will be specifically described by theexamples.However,the present invention is not intended to be limited to those examples.
(EXAMPLE 1) According to the manufacture process flow chartillustrated in FIG. 1, liquid yeast activator was manufactured as follows:
Firstly, meat rootlet of 9 kg was steeped in the water of 90 L, which was then steeped in 75~ phosphoric acid of 600 ml so that the pH of the mixture solution after acid steeping became 3. The pH was measured using a pH meter.
Then, after heating the mixture solution to the temperature of 90°C and retaining it for an hour, the mixture solution was stopped being heated. The mixture solution was stirred over night. Then after it was steadily retained to precipitateinsoluble matter (solid matters), solid-liquid separation into liquid part (supernatant liquid, that is, extraction liquid) and precipitation (residue of malt rootlet) was performed using screen machine (vibrating screen machine made by Dalton, 60 mesh) (solid-liquid separation (1)).
Thereafter, for a separated liquidpart (liquid layer) , insoluble matters were further separated from the liquid part using a continuous centrifugal machine (solid-liquid separation (2) ) . This liquid part after being separated out of the insoluble matters was applied vacuum concentration using an evaporator to obtain liquid yeast activator of 10 L. When the pH of the liquid yeast activator was measured by pH meter then, the pH was 3Ø
FPOl-0163-00 (EXAMPLE 2) According to the manufacture process flow chart illustrated inFIG.2, solid yeast activator was manufactured as follows:
In other words, calcium chloride of 100 g was added as a precipitation accelerator to the liquid yeast activator of 70 L obtained just before vacuum concentration in EXAMPLE
1, and then 48$ sodium hydroxide solution of 390 ml was added to the liquid so that the final pH was adjusted to 6. 5. After adding alkalis, the obtained mixture was stirred at the room temperature for a day to promote activation, and then it was steadily retained to precipitate insoluble matters (solid matters) , and only a solid part (precipitation) was separately recovered using centrifugal machine to obtain solid yeast activator.
Furthermore, obtained solid yeast activator in this manner was freeze-dried to obtain brown powdery yeast activator of 90.3 g.
For obtained yeast activator, Zinc was noted as index for an effective component, zinc content of the malt rootlet, raw material was measured. The results are shown in Table 1. Incidentally, in Table 1, zinc contents were obtained by suspending yeast activator in 1~ hydrochloric acid, stirring the yeast activator at the room temperature over night, removing insoluble matters by centrifugal machine, and measuring with an ion chromatography (DIONEX make).
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ro "' ~
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~
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E
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(EXAMPLES 3-5) Yeast activator amounts shown in Table 1 were obtained in a way similar to that of EXAMPLE 2 except that used raw material malt rootlet and addition amount of CaCl2 were set to the values shown in Table 1. Zinc content out of the raw material malt rootlet was measured in a way similar to that of EXAMPLE 2. The results are shown in Table 1.
(Comparative example 1) Manufacturing of solid yeast activator was performed in a way similar to that of EXAMPLE 2 except that used raw material malt rootlet and an addition amount of CaCl2 were set to the values shown in Table 1.
As is clear from Table 1, when adding CaClz was added to liquid yeast activator, Zinc was sufficiently recovered from the raw material malt rootlet. On the other hand, when CaCl2 was not added to liquid yeast activator, solid yeast activator could not be recovered, and Zinc was not recovered from the raw material malt rootlet at all . Thus, it was found that solid yeast activator sufficiently containing zinc effective for yeast activation can be obtained by a solid yeast activator manufacturing method related to the present invention.
(Comparative test for number of floating yeast) Yeast activation capability of the liquid and solid yeast activators obtained in EXAMPLES 1 and 2 was examined as follows:
In other words, firstly, the number of yeast in the wort before the measurement starts was set to be l, OOOxlO~
cells/ml, and as evaluation samples, (1) sample without addition of yeast activator, (2) sample with addition of liquid yeast activator, and ( 3 ) sample with addition of solid yeast activator were set . Incidentally, when yeast activator was added, the yeast activator was dissolved inwort to become 0.1~ concentration solution and was added. In addition, when yeast activator was not added, wort used as a solvent was added as culture media.
When measuring the number of floating yeasts of each evaluation sample 72 hours after the measurement started, the numbers for samples (2) and (3) were 14, 000x104 cells/ml.
On the other hand, the number for non-addition sample was 8, 000x109 cells/ml. From this result, it was confirmed that yeast multiplication capability is obviously greatly improved when adding the yeast activator obtained by the manufacturing method of the present invention. It was also found that there was little difference in the effectiveness on the yeast between liquid and solid.
Industrial Applicability As described above, according to the liquid yeast activator manufacturing method of the present invention, yeast activator can be manufactured with less processes, and yeast activator which can sufficiently promote yeast activation without damaging a quality of fermented products such as beer can be manufactured.
Furthermore, according to the solid yeast activator manufacturing method of the present invention, yeast activator can be manufactured with less processes, and yeast activator which can sufficiently promote yeast activation without damaging a quality of fermented products such as beer can be manufactured. By adding precipitation accelerator that forms insoluble salt in combination with bivalent anion, solid yeast activator sufficiently containing an effective component for promoting fermentation can be surely obtained in the neutralization treatment.
Moreover, according to the liquid or solid yeast activators of the present invention, yeast activation can be sufficiently promoted without reducing a quality of fermented products such as beer.
Furthermore, according to the fermented product manufacturing method of the present invention, fermented products can be manufactured in short period and with stability.
Claims (13)
1. A method of manufacturing liquid yeast activator, comprising:
a steeping process in which at least one selected from a group of barley, malt and malt rootlet is steeped in an acid;
a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained; and a concentration process in which obtained supernatant liquid is concentrated.
a steeping process in which at least one selected from a group of barley, malt and malt rootlet is steeped in an acid;
a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained; and a concentration process in which obtained supernatant liquid is concentrated.
2. The method of manufacturing liquid yeast activator according to claim 1, in which at least one selected from the group of barley, malt and malt rootlet is steeped in an acid to make a pH of a solution after acid steeping 4 or less in the steeping process.
3. The method of manufacturing liquid yeast activator according to anyone of claims 1 and 2, which further comprises a heating process to heat solution obtained by acid steeping after acid steeping and before removal of solid residue.
4. The method of manufacturing liquid yeast activator according to claim 3, in which heating temperature is set to be 50-120°C in the heating process.
5. A method of manufacturing solid yeast activator comprising:
a steeping process in which acid treatment is preformed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid which can form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed to obtain supernatant liquid;
a neutralization process in which neutralization treatment is performed by adding a precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid; and a separation process in which solid yeast activator is obtained by separating precipitation formed by the neutralization treatment.
a steeping process in which acid treatment is preformed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid which can form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed to obtain supernatant liquid;
a neutralization process in which neutralization treatment is performed by adding a precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid; and a separation process in which solid yeast activator is obtained by separating precipitation formed by the neutralization treatment.
6. The method of manufacturing solid yeast activator according to claim 5, in which neutralization treatment is performed by adding alkalis to make a pH after the addition 6 or higher in the neutralization process.
7. The method of manufacturing solid yeast activator according to claim 5, which further comprises a heating process to heat the solution obtained by acid steeping after acid steeping and before removal of solid residue.
8. The method of manufacturing liquid yeast activator according to claim 7, in which heating temperature is set to be 50-120°C in the heating process.
9. The method of manufacturing solid yeast activator according to any one of claims 5-7, which further comprises a process of drying the solid yeast activator.
10. Liquid yeast activator obtained by the manufacturing method comprising:
a steeping process in which at least one selected from the group of barley, malt and malt rootlet is steeped in an acid;
a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained and a concentration process in which obtained supernatant liquid is concentrated.
a steeping process in which at least one selected from the group of barley, malt and malt rootlet is steeped in an acid;
a solid residue removal process in which after acid steeping, solid residue is removed and supernatant liquid is obtained and a concentration process in which obtained supernatant liquid is concentrated.
11. Solid yeast activator obtained by a method of manufacturing solid yeast activator comprising:
a steeping process in which acid treatment is preformed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid which can form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed to obtain supernatant liquid;
a neutralization process in which neutralization treatment is performed by adding precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid; and a separation process in which solid yeast activator is obtained by separating precipitation formed by the neutralization treatment.
a steeping process in which acid treatment is preformed by steeping at least one selected from the group of barley, malt and malt rootlet in an acid containing an acid which can form insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping, solid residue is removed to obtain supernatant liquid;
a neutralization process in which neutralization treatment is performed by adding precipitation accelerator which forms insoluble salt in combination with bivalent anion to the supernatant liquid; and a separation process in which solid yeast activator is obtained by separating precipitation formed by the neutralization treatment.
12. A method of manufacturing fermented products comprising a fermentation process to obtain the fermented products by fermenting an object to be fermented by using yeast in the presence of the liquid yeast activator according to claim 10.
13. A method of manufacturing fermented products comprising a fermentation process to obtain the fermented products by fermenting an object to be fermented by using yeast in the presence of the solid yeast activator according to claim 11.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000300197A JP2002105092A (en) | 2000-09-29 | 2000-09-29 | Liquid yeast activating substance, solid yeast activating substance, method for producing the same and method for producing fermentation product |
| JP2000-300197 | 2000-09-29 | ||
| PCT/JP2001/008634 WO2002026938A1 (en) | 2000-09-29 | 2001-10-01 | Liquid yeast activator, solid yeast activator, process for producing the same and process for producing fermented product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2436251A1 true CA2436251A1 (en) | 2002-04-04 |
Family
ID=18781912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002436251A Abandoned CA2436251A1 (en) | 2000-09-29 | 2001-10-01 | Liquid yeast activator, solid yeast activator and manufacturing method thereof, and manufacturing method of fermented product |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2002105092A (en) |
| AU (1) | AU2001292325A1 (en) |
| CA (1) | CA2436251A1 (en) |
| WO (1) | WO2002026938A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK1614358T3 (en) * | 2003-04-11 | 2015-03-09 | Suntory Holdings Ltd | METHOD FOR PRODUCING A food AND DRINK PRODUCTS malt sprouts |
| JP3711998B2 (en) * | 2003-12-05 | 2005-11-02 | ダイキン工業株式会社 | Drain pump and air conditioner equipped with the same |
| EP1692950A4 (en) * | 2003-12-11 | 2009-08-05 | Sapporo Breweries | Processed wheat product containing functional components in elevated amounts and processing method therefor |
| KR20060128939A (en) * | 2003-12-22 | 2006-12-14 | 삿뽀로 비루 가부시키가이샤 | Functional component-enriched barley malt rootlets and process for producing the same |
| EP3554281A1 (en) * | 2016-12-16 | 2019-10-23 | Malteurop Groupe | Malt sprouts extracts and their uses |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS533596A (en) * | 1976-06-28 | 1978-01-13 | Kirin Brewery | Process for promoting fermentation by pulverized malt bran |
| JP3547532B2 (en) * | 1995-08-09 | 2004-07-28 | 麒麟麦酒株式会社 | New beer production method |
| JP3542423B2 (en) * | 1995-09-28 | 2004-07-14 | サッポロホールディングス株式会社 | Extract for promoting the activity of beer yeast and method for producing beer using the extract |
| CA2277485A1 (en) * | 1998-07-13 | 2000-01-13 | Sapporo Breweries Limited | Solid fermentation-promoting substance and method for preparation thereof |
-
2000
- 2000-09-29 JP JP2000300197A patent/JP2002105092A/en active Pending
-
2001
- 2001-10-01 AU AU2001292325A patent/AU2001292325A1/en not_active Abandoned
- 2001-10-01 WO PCT/JP2001/008634 patent/WO2002026938A1/en active Application Filing
- 2001-10-01 CA CA002436251A patent/CA2436251A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
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| WO2002026938A1 (en) | 2002-04-04 |
| JP2002105092A (en) | 2002-04-10 |
| AU2001292325A1 (en) | 2002-04-08 |
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| FZDE | Discontinued |