JP2005278544A - Beer, sparkling wine and malt-fermented beverage containing high content of inositol, and method for producing them - Google Patents
Beer, sparkling wine and malt-fermented beverage containing high content of inositol, and method for producing them Download PDFInfo
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- SQUHHTBVTRBESD-UHFFFAOYSA-N Hexa-Ac-myo-Inositol Natural products CC(=O)OC1C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C(OC(C)=O)C1OC(C)=O SQUHHTBVTRBESD-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 229960000367 inositol Drugs 0.000 title claims abstract description 51
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 title claims abstract description 51
- CDAISMWEOUEBRE-UHFFFAOYSA-N scyllo-inosotol Natural products OC1C(O)C(O)C(O)C(O)C1O CDAISMWEOUEBRE-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 235000013405 beer Nutrition 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 41
- 235000013361 beverage Nutrition 0.000 title abstract 3
- 235000015040 sparkling wine Nutrition 0.000 title abstract 3
- 108010011619 6-Phytase Proteins 0.000 claims abstract description 23
- 229940085127 phytase Drugs 0.000 claims abstract description 23
- GZCWLCBFPRFLKL-UHFFFAOYSA-N 1-prop-2-ynoxypropan-2-ol Chemical compound CC(O)COCC#C GZCWLCBFPRFLKL-UHFFFAOYSA-N 0.000 claims abstract description 13
- 108010051457 Acid Phosphatase Proteins 0.000 claims abstract description 13
- 102000013563 Acid Phosphatase Human genes 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 45
- 235000019985 fermented beverage Nutrition 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000209219 Hordeum Species 0.000 claims description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 7
- 238000013124 brewing process Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- INAPMGSXUVUWAF-GCVPSNMTSA-N [(2r,3s,5r,6r)-2,3,4,5,6-pentahydroxycyclohexyl] dihydrogen phosphate Chemical compound OC1[C@H](O)[C@@H](O)C(OP(O)(O)=O)[C@H](O)[C@@H]1O INAPMGSXUVUWAF-GCVPSNMTSA-N 0.000 claims 1
- 235000014347 soups Nutrition 0.000 claims 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 abstract description 11
- 102000004190 Enzymes Human genes 0.000 abstract description 9
- 108090000790 Enzymes Proteins 0.000 abstract description 9
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 abstract description 9
- 229940088598 enzyme Drugs 0.000 abstract description 9
- 229940068041 phytic acid Drugs 0.000 abstract description 9
- 235000002949 phytic acid Nutrition 0.000 abstract description 9
- 239000000467 phytic acid Substances 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 4
- 208000004930 Fatty Liver Diseases 0.000 abstract description 3
- 206010016654 Fibrosis Diseases 0.000 abstract description 3
- 206010019708 Hepatic steatosis Diseases 0.000 abstract description 3
- 230000007882 cirrhosis Effects 0.000 abstract description 3
- 208000019425 cirrhosis of liver Diseases 0.000 abstract description 3
- 208000010706 fatty liver disease Diseases 0.000 abstract description 3
- 231100000240 steatosis hepatitis Toxicity 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract 1
- 230000037452 priming Effects 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 18
- 238000000855 fermentation Methods 0.000 description 8
- 230000004151 fermentation Effects 0.000 description 8
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 235000013334 alcoholic beverage Nutrition 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000008694 Humulus lupulus Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 230000030609 dephosphorylation Effects 0.000 description 3
- 238000006209 dephosphorylation reaction Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 240000006439 Aspergillus oryzae Species 0.000 description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 description 2
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 2
- 230000006798 recombination Effects 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000010736 Chelating Activity Effects 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
本発明は、麦芽を使用した酒類の製造方法に関する。
本発明は、イノシトール含量の高いビール、発泡酒、麦芽発酵飲料およびその製造方法である。
The present invention relates to a method for producing an alcoholic beverage using malt.
The present invention is a beer, happoshu, malt fermented beverage having a high inositol content, and a method for producing the same.
我が国の酒税法上、麦芽を使用する酒類のうち、ビールは、主原料としての麦芽、副原料としての大麦、米、コーン、スターチ、等の澱粉質、ホップ及び水を原料とするものであり、水を除く麦芽の使用量が、６６．７重量％以上と規定されている。一方、発泡酒の場合、上記原料の内水を除く麦芽の使用量が５０％重量以上６６．７重量％未満及び、２５％重量以上５０重量％未満及び、２５重量％未満の３段階の規定がある。 According to the Japanese liquor tax law, among alcoholic beverages that use malt, beer is made from malt as the main ingredient, barley, rice, corn, starch, and other starches, hops, and water as auxiliary ingredients. The amount of malt used excluding water is defined as 66.7% by weight or more. On the other hand, in the case of happoshu, the use amount of malt excluding the internal water of the above raw materials is defined in three stages: 50% to 66.7%, 25% to 50% and 25% There is.
発泡酒は、我が国の酒税法上、麦芽を原料の一部として用いた雑酒に属し、ビールも発泡酒も、いずれも麦芽の活性酵素あるいはカビ由来などの精製された酵素を用い、副原料である澱粉質を糖化させ、糖化液を発酵させて、アルコール、炭酸ガスに分解して得るアルコール飲料である点においては変わりがない。従って、発泡酒の作り方も、ビールの作り方と基本的に大きく変わるものでなく、ビールの製造装置を使用して作ることが可能である。 Happoshu belongs to miscellaneous sake using malt as a raw material under the liquor tax law of Japan. Both beer and happoshu use either malt active enzymes or purified enzymes such as fungi, and are used as secondary ingredients. There is no change in that it is an alcoholic beverage obtained by saccharifying the starchy substance, fermenting the saccharified solution, and decomposing it into alcohol and carbon dioxide gas. Therefore, the method of making the sparkling liquor is not fundamentally different from that of beer, and can be made using a beer production apparatus.
一般にイノシトールはビタミンB群に準ずるビタミン様物質として知られ、脂肪肝、肝硬変の予防などに効果が期待できる分子である。ビール、発泡酒の原料となる麦芽および穀物由来の副原料にはイノシトールの原料となるフィチン酸が多く含まれている。フィターゼはフィチン酸を基質としリン酸基を加水分解反応によって遊離するホスファターゼの一種である。 Inositol is generally known as a vitamin-like substance similar to the vitamin B group, and is a molecule that can be expected to be effective in preventing fatty liver and cirrhosis. A large amount of phytic acid, which is a raw material for inositol, is contained in malt and cereal-derived auxiliary materials, which are raw materials for beer and happoshu. Phytase is a type of phosphatase that uses phytic acid as a substrate and liberates phosphate groups by hydrolysis.
アルコール醸造工程中にフィターゼを用いる方法としては下記の特許文献１により示されている。この方法は醸造工程中にフィターゼの使用により穀物原料に含まれるフィチン酸のリン酸基を分解することでこの分子のキレート活性を無くし、原料液中に遊離したCa、Mg、Znイオンなどの金属イオンを増加させることで酵母代謝活性、酵素活性を安定化させアルコール生産量を増加させることを主たる目的としている。 A method using phytase during the alcohol brewing process is shown in Patent Document 1 below. This method eliminates the chelating activity of this molecule by decomposing the phosphate group of phytic acid contained in the grain raw material by using phytase during the brewing process, and releases metals such as Ca, Mg, Zn ions in the raw material liquid The main purpose is to stabilize yeast metabolic activity and enzyme activity and increase alcohol production by increasing ions.
酒類中におけるイノシトール含量を増加させる方法としてはフィターゼ高活性麹菌を用いて清酒を製造することによりイノシトール含量を増加させた清酒を製造する方法が公開されている（特許文献２）。また水の存在下、米糠を加温維持することでイノシトールを生成させる方法が公開されている（特許文献３）。しかしながら前述した方法ではイノシトールを効率良く生成させることは難しく、またビール、発泡酒の製造法としては特許文献２のように醸造工程中に麹菌を使用することは出来ない。 As a method for increasing the inositol content in alcoholic beverages, a method for producing sake with an increased inositol content by producing sake using phytase highly active koji molds is disclosed (Patent Document 2). Moreover, the method of producing | generating inositol by warming a rice bran in presence of water is disclosed (patent document 3). However, it is difficult to efficiently produce inositol by the above-mentioned method, and as a method for producing beer and happoshu, it is not possible to use koji mold during the brewing process as in Patent Document 2.
麦芽、米、コーン、スターチ、大麦、ホップ及び水を原料とするビール、発泡酒の製造方法において、イノシトール含量の高いビール、発泡酒、麦芽発酵飲料を製造することを目的とする。イノシトールは脂肪肝、肝硬変の予防などに効果が期待できるビタミン様物質である。特に、醸造工程中にイノシトールを添加もしくはフィターゼ、酸性ホスファターゼ等のフィチン酸の脱リン酸に寄与する酵素を添加することによってイノシトールを生成させ、イノシトール含量の高いビール、発泡酒、麦芽発酵飲料を製造することを目的とするものである。 An object of the present invention is to produce beer, happoshu and malt fermented beverages having a high inositol content in a method for producing beer and happoshu using malt, rice, corn, starch, barley, hops and water as raw materials. Inositol is a vitamin-like substance that can be expected to prevent fatty liver and cirrhosis. In particular, inositol is produced by adding inositol during the brewing process or by adding enzymes that contribute to the dephosphorylation of phytic acid such as phytase and acid phosphatase, producing beer, sparkling liquor and malt fermented beverages with high inositol content. It is intended to do.
上記課題を解決するため、本発明は、麦汁製造工程中の主原料または副原料中にフィターゼ、酸性ホスファターゼ等フィチン酸の脱リン酸に寄与する酵素を添加し反応させる事で原料中に含まれるフィチンを分解しイノシトールを生成させ、ビール、発泡酒製品中のイノシトールの量を増加させることができた。従って第一の本発明は、イノシトール含量が高いビール、発泡酒または麦芽発酵飲料である。イノシトールは醸造工程中に添加することができる。イノシトール含量の高い原料を添加してもよい。 In order to solve the above problems, the present invention is included in the raw material by adding an enzyme that contributes to dephosphorylation of phytic acid, such as phytase and acid phosphatase, in the main raw material or auxiliary raw material in the wort production process. Phytin can be decomposed to produce inositol, and the amount of inositol in beer and happoshu products can be increased. Accordingly, the first aspect of the present invention is beer, happoshu or malt fermented beverage having a high inositol content. Inositol can be added during the brewing process. A raw material having a high inositol content may be added.
また、本発明は麦芽、米、コーン、スターチ、大麦、ホップ及び水を原料とするビール、発泡酒の製造方法において、麦汁製造開始時に所定量のフィターゼまたは酸性ホスファターゼを添加し、イノシトール含量の高い麦汁を製造することを特徴とするビール、発泡酒または麦芽発酵飲料の製造方法である。麦汁製造時にフィターゼ、酸性ホスファターゼ等フィチン酸の脱リン酸に寄与する酵素を添加することを特徴とするものである。 In addition, the present invention is a method for producing beer and sparkling liquor using malt, rice, corn, starch, barley, hops and water as raw materials. At the start of wort production, a predetermined amount of phytase or acid phosphatase is added, and the inositol content is increased. A method for producing beer, happoshu or malt fermented drink characterized by producing high wort. An enzyme that contributes to dephosphorylation of phytic acid, such as phytase and acid phosphatase, is added during wort production.
さらに、麦芽と該麦芽および副原料とを使用してビール、発泡酒または麦芽発酵飲料を製造する方法において、麦汁製造開始時に所定量のフィターゼ、酸性ホスファターゼを併用して添加し、イノシトール含量の高い麦汁を製造することを特徴とするビール、発泡酒または麦芽発酵飲料の製造方法である。 Furthermore, in the method for producing beer, happoshu or malt fermented beverage using malt and the malt and auxiliary materials, a predetermined amount of phytase and acid phosphatase are added in combination at the start of wort production, and the inositol content is increased. A method for producing beer, happoshu or malt fermented drink characterized by producing high wort.
本発明により生理活性物質であるイノシトール含量を通常のビール、発泡酒よりも増加させた麦汁、もしくはビール、発泡酒を製造することが可能となり、従来のものよりも健康イメージを付与したビール、発泡酒を提供することができる。 According to the present invention, it is possible to produce wort or beer that has a higher content of inositol as a physiologically active substance than normal beer or happoshu, or beer or beer that has a health image than conventional ones, Happoshu can be provided.
本発明のビール、発泡酒または麦芽発酵飲料中のイノシトール含量は５０ｐｐｍ以上が好ましく、更には１００〜２００ｐｐｍが好ましい。５０ｐｐｍ以下では市販のビール、発泡酒、麦芽発酵飲料との差別化が図れず、２００ｐｐｍ以上ではビール、発泡酒、麦芽発酵飲料の味に影響が出てくる。 The inositol content in the beer, happoshu or malt fermented beverage of the present invention is preferably 50 ppm or more, more preferably 100 to 200 ppm. If it is 50 ppm or less, differentiation from commercially available beer, happoshu and malt fermented drinks cannot be achieved, and if it is 200 ppm or more, the taste of beer, happoshu and malt fermented drinks will be affected.
まず、本発明に用いるフィターゼはカビ、酵母、植物種子から精製したもの、または遺伝子組換えにより得られたものを使用することが出来る。フィターゼの至適温度は約４５〜７０℃、至適ｐHは約５．０〜６．０である。この酵素を麦汁製造工程時に原料中に投入し酵素反応させることによりフィチン酸を分解し、イノシトールを生成させることが可能である。
また、酸性ホスファターゼは動物、植物、細菌から精製したもの、または遺伝子組換えにより得られたものを使用することが出来る。酸性ホスファターゼは至適ｐH約５．０〜６．０のホスホモノエステラーゼでフィチン酸の脱リン酸を完全に行ない、イノシトールの生成量を増加させる事が出来る。イノシトールの生成にはフィターゼまたは酸性ホスファターゼ単独の使用によっても可能であるが、より効率的に生成させるためには両酵素の併用が望ましい。
First, as the phytase used in the present invention, those purified from mold, yeast, plant seeds, or those obtained by gene recombination can be used. The optimum temperature of phytase is about 45 to 70 ° C., and the optimum pH is about 5.0 to 6.0. It is possible to decompose phytic acid and generate inositol by introducing this enzyme into the raw material during the wort production process and causing the enzyme reaction.
Acid phosphatase that has been purified from animals, plants, bacteria, or obtained by genetic recombination can be used. Acid phosphatase is a phosphomonoesterase having an optimum pH of about 5.0 to 6.0, which can completely dephosphorylate phytic acid and increase the amount of inositol produced. Inositol can be produced by using phytase or acid phosphatase alone, but it is desirable to use both enzymes in combination for more efficient production.
（２５０ｍＬスケール麦汁製造装置を使用したイノシトール生成試験）
麦汁製造中のイノシトール生成量の調査を行なうため２５０ｍＬスケールの麦汁製造装置（以下、コングレス装置と言う）を用いて試験した。コングレス装置は過熱及び冷却装置が付随した温度パターンを自由に設定することが出来る浴槽で仕込工程を再現できる装置で、ステンレスでできた５００ml容器を用いて同時に３０個まで試験できる。イノシトール生成量はフィターゼを添加して作成した麦汁を遠心処理および濾過により清澄化しＧＣ／ＭＳを用いた分析法により定量した。
(Inositol production test using 250 mL scale wort production device)
In order to investigate the amount of inositol produced during wort production, a 250 ml scale wort production device (hereinafter referred to as a “congress device”) was used for testing. The congress device is a device that can reproduce the charging process in a bathtub that can freely set the temperature pattern accompanied by the overheating and cooling device, and can test up to 30 simultaneously using a 500 ml container made of stainless steel. The amount of inositol produced was quantified by an analytical method using GC / MS after clarifying wort prepared by adding phytase by centrifugation and filtration.
試験例１ 粉砕した麦芽７５ｇに対して５０℃の湯を１８７．５ｍＬ添加し原料重量に対して０．１〜０．４％のフィターゼを添加、一時間反応させて作成した麦汁についてイノシトール量を測定した。
Test Example 1 187.5 mL of 50 ° C. hot water was added to 75 g of pulverized malt, 0.1 to 0.4% of phytase was added to the weight of the raw material, and the amount of inositol was prepared by reacting for 1 hour. Was measured.
試験例２ 試験例１と同様の試験系で原料を粉砕麦芽４５ｇおよび大麦フレーク３０ｇの混合物に対して行なった。 Test Example 2 In the same test system as in Test Example 1, the raw material was applied to a mixture of 45 g of crushed malt and 30 g of barley flakes.
試験例３ 試験例２と同様の試験系でフィターゼ単独使用および酸性ホスファターゼ併用の場合のイノシトール生成量を調査した。
Test Example 3 The amount of inositol produced in the same test system as in Test Example 2 when phytase was used alone and in combination with acid phosphatase was investigated.
（２００Lスケール麦汁製造装置を使用したイノシトール生成試験）
麦汁製造中のフィターゼ生成量の調査を行なうため２００Ｌスケールの麦汁製造設備（以下、パイロットプラントと言う）を用いて試験した。パイロットプラントは仕込槽、仕込釜、濾過槽、煮沸釜、麦汁冷却器等を有するビール工場設備を小型化した設備である。イノシトール生成量はフィターゼを添加して作製した麦汁を遠心処理および濾過により清澄化しＧＣ／ＭＳを用いた分析法により定量した。
(Inositol production test using 200L scale wort production equipment)
In order to investigate the amount of phytase produced during wort production, a 200 L scale wort production facility (hereinafter referred to as a pilot plant) was used for testing. The pilot plant is a facility in which a beer factory facility having a charging tank, a charging pot, a filtration tank, a boiling pot, a wort cooler, etc. is miniaturized. The amount of inositol produced was quantified by an analytical method using GC / MS after clarifying wort prepared by adding phytase by centrifugation and filtration.
試験例４ 仕込釜にて粉砕米と少量の粉砕麦芽、および原料重量に対して０．１５％のフィターゼを５５℃の湯を添加し一時間反応させた後、液化させた副原料と仕込槽にて粉砕麦芽と大麦フレーク、および原料重量に対して０．１５％のフィターゼを５５℃の湯を添加し一時間反応させた後、両者を混合し糖化工程、濾過工程、煮沸工程、麦汁冷却工程を経て作成した麦汁および麦汁製造工程中のイノシトール生成量をＧＣ／ＭＳを用いた分析法により定量した。 Test Example 4 Cultivated rice, a small amount of pulverized malt, and 0.15% phytase with respect to the weight of the raw material were added to 55 ° C hot water and reacted for 1 hour, and then the liquefied auxiliary raw material and the charging tank Crushed malt and barley flakes, and 0.15% phytase with respect to the weight of the raw material was added to 55 ° C hot water and reacted for 1 hour, then mixed together, saccharification step, filtration step, boiling step, wort The amount of inositol produced in the wort produced through the cooling step and the wort production step was quantified by an analytical method using GC / MS.
（４Ｌスケール水冷式加圧発酵タンクを使用した発酵試験）
発酵後のイノシトール含有麦汁についてその含量の変化を調査した。使用したタンクは麦汁４Ｌを入れることの出来る発酵容器で水冷式のジャケットで温度のコントロールを行なうことが出来る。またスプンドを取り付けることにより大型タンクの液深による圧力を再現しながら発酵させることが出来る装置である。
(Fermentation test using 4L scale water-cooled pressurized fermentation tank)
Changes in the content of inositol-containing wort after fermentation were investigated. The tank used is a fermentation vessel that can contain 4 L of wort, and the temperature can be controlled with a water-cooled jacket. In addition, it is a device that can be fermented by reproducing the pressure due to the liquid depth of the large tank by attaching a spund.
試験例 イノシトールを生成させた麦汁をビール酵母を使用し、４Lスケールの水冷式加圧発酵タンクにて１２℃、１７℃で発酵させ、この試験品のイノシトール含量についてＧＣ／ＭＳを用いた分析法により定量した。この結果から、発酵後においてもイノシトール含量はほぼ保存されていることがわかる。 Test Example The wort produced with inositol was fermented at 12 ° C. and 17 ° C. in a 4 L water-cooled pressurized fermentation tank using beer yeast, and the inositol content of this test product was analyzed using GC / MS. Quantified by the method. This result shows that the inositol content is almost preserved even after fermentation.
試験例 イノシトールを生成させた麦汁をビール酵母を使用し、３０００Lスケールの発酵タンクにて１２.５℃で発酵後、−１℃まで温度を下げ安定化工程を経た試験品についてＧＣ／ＭＳ法によりイノシトール量を定量した。この結果から発酵、安定化工程を経てもイノシトール量を保存させる事が出来ることが示された。 Test Example Using a brewer's yeast for the wort produced with inositol, fermented at 12.5 ° C in a 3000L scale fermentation tank, then lowered the temperature to -1 ° C and subjected to a stabilization step, the GC / MS method Was used to quantify the amount of inositol. From this result, it was shown that the amount of inositol can be preserved even after the fermentation and stabilization steps.
試験例 イノシトールを生成させたビールと一般市販品ビールについてＧＣ／ＭＳ法によりイノシトール量を測定し比較を行なった。この結果から一般市販品と比較してイノシトール含量の高いビールの製造が可能である事が示された。
Test Example The inositol amount was measured by the GC / MS method for the beer in which inositol was produced and the general commercial product beer and compared. From this result, it was shown that it is possible to produce beer with a higher inositol content compared to general commercial products.
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| JP2008178405A (en) * | 2006-12-28 | 2008-08-07 | Kirin Brewery Co Ltd | Method for producing fermented alcoholic beverage excellent in taste and flavor |
| JP2016039823A (en) * | 2009-05-21 | 2016-03-24 | ビーエーエスエフ エンザイムズ エルエルシー | Phytases, nucleic acids encoding phytases, and methods for making and using them |
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| JPH07330643A (en) * | 1994-06-10 | 1995-12-19 | Nishinomiya Shuzo Kk | Method for forming inositol |
| WO2001062947A1 (en) * | 2000-02-23 | 2001-08-30 | Novozymes A/S | Fermentation with a phytase |
| JP2002209462A (en) * | 2000-12-26 | 2002-07-30 | Academia Sinica | Production of protein in transgenic plant seed |
| JP2003500057A (en) * | 1999-05-25 | 2003-01-07 | ディベルサ コーポレーション | Recombinant bacterial phytase and its uses |
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| JPH07330643A (en) * | 1994-06-10 | 1995-12-19 | Nishinomiya Shuzo Kk | Method for forming inositol |
| JP2003500057A (en) * | 1999-05-25 | 2003-01-07 | ディベルサ コーポレーション | Recombinant bacterial phytase and its uses |
| WO2001062947A1 (en) * | 2000-02-23 | 2001-08-30 | Novozymes A/S | Fermentation with a phytase |
| JP2002209462A (en) * | 2000-12-26 | 2002-07-30 | Academia Sinica | Production of protein in transgenic plant seed |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008178405A (en) * | 2006-12-28 | 2008-08-07 | Kirin Brewery Co Ltd | Method for producing fermented alcoholic beverage excellent in taste and flavor |
| JP2016039823A (en) * | 2009-05-21 | 2016-03-24 | ビーエーエスエフ エンザイムズ エルエルシー | Phytases, nucleic acids encoding phytases, and methods for making and using them |
| JP2016127823A (en) * | 2009-05-21 | 2016-07-14 | ビーエーエスエフ エンザイムズ エルエルシー | Phytases, nucleic acids encoding them and methods for making and using them |
| US9695403B2 (en) | 2009-05-21 | 2017-07-04 | Syngenta Participations Ag | Phytases, nucleic acids encoding them and methods for making and using them |
| US9969992B2 (en) | 2009-05-21 | 2018-05-15 | Syngenta Participations Ag | Phytases, nucleic acids encoding them and methods for making and using them |
| US10428340B2 (en) | 2009-05-21 | 2019-10-01 | Syngenta Participations Ag | Phytases, nucleic acids encoding them and methods for making and using them |
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