JP2010263858A - Fermented honey, method for producing the same and yeast exhibiting honey fermentation action - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented honey having a high honey content and good fragrance, fermented honey, fermented honey vinegar, dried honey, fermented honey-containing material and yeast exhibiting honey fermentation action. <P>SOLUTION: Sterilized hydrated honey is fermented with yeast Zygosaccharomyces mellis KYU 0402 strain (FERM P-21803). Fermented honey having alcohol concentration of <1.0 mass% is produced by addition of sterilized hydrated honey or fermented honey having alcohol concentration of <1.0 mass% fermented with yeast Zygosaccharomyces mellis, before the alcohol concentration reaches ≥1.0 mass% in a fermentation stage of hydrated honey. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing fermented honey, fermented honey, fermented honey vinegar, dried honey, fermented honey-containing substances, and yeast exhibiting honey fermenting action.

  Honey is a naturally occurring sweetener that honey (Nectar) collected by bees (Apis mellifera, etc.) from various flowers is decomposed by invertase in the body and stored in the honeycomb. The composition contains glucose, fructose, various vitamins, minerals, and amino acids, and contains about 70 to 80% of glucose and fructose as main components and 20% of water.

  Honey is said not to deteriorate and can be eaten even after the expiration date, but the yeast contained during storage may cause a non-honey-like scent, including good and bad scents. There are many cases in which to decrease.

  As a conventional application example, honey liquor using honey yeast (so-called mead) is good to dilute honey to a few percent to lower the osmotic pressure, increase the amount of enzyme, and ferment alcohol under conditions suitable for microbial fermentation. It is an example of a scented food. The final alcohol concentration of honey is high.

  Honey liquor (mead) is difficult to ferment with honey alone and is generally diluted with water for fermentation, but this method has a problem that fermentation stops when the alcohol concentration is 2 to 3%. In order to solve the shortage of nutrients necessary for yeast, which is the leading role of fermentation, as one factor, it has been proposed to ferment by adding specific amino acids to honey diluted to several percent (see Patent Document 1). ). However, in this method, the influence on the flavor due to the addition of amino acids can be considered.

On the other hand, a method of adding a large amount of yeast, such as 3 to 8 times the amount of yeast added during normal beer production, such as 4 × 10 ^{7 to} 12 × 10 ⁷ or more yeast per mL of honey water has been proposed ( Patent Document 2). However, in this method, the raw material is only honey liquor, and the concentration of honey is low and the scent of honey does not exist.

  In addition, honey sake produced by a method in which honey is added to polyacid sake within a range of 8 to 20% (by weight) and then a dropping agent is added and purified and filtered has been proposed (see Patent Document 3). . However, in this method, if the honey is less than 8% (weight), the characteristics of the honey will be reduced and the alcohol content will be diluted, and if it is more than 20% (weight), the sweetness will become stronger and the flavor will not be harmonized. , Limited to the range of 8-20% (weight). This proposal is also about liquor and cannot be fermented at high concentrations.

  On the other hand, there has been proposed a method for producing fruit honey liquor characterized by adding 10 to 25% (by weight) of honey obtained from longan flowers and yeast and fermenting it to a fruit cracking solution (see Patent Document 4). ). However, this method uses a fruit cracking liquid, and the amount of honey to be added is small, and further relates to a method for producing liquor in which yeast is added.

Japanese Patent Publication No. 63-062189 Japanese Patent No. 3121872 JP-A-2005-158 JP 200521032 A

  In the prior art described in Patent Documents 1 to 4, there is a problem that honey is diluted with water and fermented, and the scent of honey is poor.

  The present invention has been made by paying attention to such problems, and a method for producing fermented honey having a high honey content and good aroma, fermented honey, fermented honey vinegar, dried honey, fermented honey-containing material, and honey fermentation action It aims at providing the yeast which shows.

In order to achieve the above object, the method for producing fermented honey according to the present invention is characterized in that sterilized hydrolyzed honey is fermented by the yeast Zygosaccharomyces mellis.
In the method for producing fermented honey according to the present invention, the fermented honey is fermented with sterilized hydrolyzed honey or yeast Zygosaccharomyces mellis before the alcohol concentration reaches 1.0% by mass or more. Fermented honey having a concentration of less than 1.0% by mass may be added to produce fermented honey having an alcohol concentration of less than 1.0% by mass.
The honey is preferably sterilized by heat treatment at 100 ° C. to 150 ° C. for 1 minute to 60 minutes.
The water-containing honey preferably contains water in an amount of 0.4 to 1.0 with respect to a honey volume of 1.0.
In the method for producing fermented honey according to the present invention, the yeast preferably contains Zygosaccharomyces mellis KYU0402 strain (FERM P-21803).
The fermented honey according to the present invention is characterized by fermenting sterilized hydrolyzed honey with the yeast Zygosaccharomyces mellis.
In the fermented honey according to the present invention, it is preferable that the yeast contains a Zygosaccharomyces mellis KYU0402 strain (FERM P-21803).
The fermented honey according to the present invention may have an alcohol concentration of less than 1.0% by mass or an alcohol concentration of 1.0% by mass or more.
The fermented honey vinegar according to the present invention is a mixture of vinegar and the fermented honey.
The dried honey according to the present invention is characterized in that the fermented honey and dextrin or cyclodextrin are mixed and then dried.
The fermented honey-containing material according to the present invention is characterized in that the fermented honey is added to foods, cosmetics, quasi drugs or pharmaceuticals.

The yeast exhibiting a honey fermentation action according to the present invention is characterized by comprising Zygosaccharomyces mellis KYU0402 strain (FERM P-21803).
This yeast was entrusted to the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, on April 13, 2009, and the deposit number is FERM P-21803.

  By the method for producing fermented honey according to the present invention, the fermented honey according to the present invention having a high honey content and good aroma can be produced. The fermented honey vinegar, the dried honey, and the fermented honey-containing product according to the present invention use the fermented honey according to the present invention, and therefore have a high honey content and a good aroma. The yeast having a honey fermentation effect according to the present invention can produce the fermented honey according to the present invention having a particularly high honey content and a good aroma.

  According to the present invention, it is possible to provide a method for producing fermented honey having a high honey content and good aroma, fermented honey, fermented honey vinegar, dried honey, fermented honey-containing substances, and yeast exhibiting a honey fermenting action.

It is a graph which shows the change of alcohol concentration by fermentation time of fermentation honey. It is a graph which shows the change of HMF (hydroxymethyl furfural) by the fermentation time of fermentation honey.

The method for producing fermented honey according to the embodiment of the present invention is characterized in that sterilized hydrolyzed honey is fermented by the yeast Zygosaccharomyces mellis.
In the method for producing fermented honey according to the embodiment of the present invention, before the alcohol concentration reaches 1.0% by mass or more in the hydrolyzed honey fermentation step, the sterilized hydrolyzed honey or yeast Zygosaccharomyces mellis is used. Fermented honey having an alcohol concentration of less than 1.0% by mass may be added to produce fermented honey having an alcohol concentration of less than 1.0% by mass.
In the method for producing fermented honey according to the embodiment of the present invention, the yeast preferably contains Zygosaccharomyces mellis KYU0402.
The fermented honey according to the embodiment of the present invention is characterized in that sterilized hydrolyzed honey is fermented by the yeast Zygosaccharomyces mellis.
The honey is preferably sterilized by heat treatment at 100 ° C. to 150 ° C. for 1 minute to 60 minutes. The water-containing honey preferably contains water in an amount of 0.4 to 1.0 with respect to a honey volume of 1.0. In addition to water, sugar or the like may be added to the hydrated honey.
In the fermented honey of the embodiment of the present invention, the yeast preferably contains Zygosaccharomyces mellis KYU0402 strain (FERM P-21803).
The fermented honey according to the embodiment of the present invention may have an alcohol concentration of less than 1.0% by mass or an alcohol concentration of 1.0% by mass or more.
The fermented honey vinegar according to the embodiment of the present invention is characterized by mixing vinegar and the fermented honey.
The dried honey of the embodiment of the present invention is characterized in that the fermented honey and dextrin or cyclodextrin are mixed and then dried.
The fermented honey-containing material according to an embodiment of the present invention is characterized in that the fermented honey is added to foods, cosmetics, quasi drugs or pharmaceuticals.
The yeast exhibiting the honey fermentation action according to the embodiment of the present invention is characterized by comprising Zygosaccharomyces mellis KYU0402 strain (FERM P-21803).
In the following description, “%” means “% by mass” unless otherwise specified.

  The present inventors consider that there is honey yeast that ferments even if the sugar concentration is high in the honey itself, and as a result of studying various conditions and methods of use by separating the fermented yeast from honey having no commercial value, the present invention was achieved. It is a thing. According to the present invention, even if the honey content is high (up to about 50% to 70%), the fermentation proceeds sufficiently, and a fermented honey in which the good scent of honey and the scent of fruits are mixed well can be obtained.

  Fermentation yeast was isolated from 13 types of honey (manufactured by Japan Royal Jelly Co., Ltd.). Specifically, Shoushi honey, Mokushuku honey, Ogi honey, Kowloon honey, Koutsutsu honey, Reishi honey, Kushi honey, Huang Ren (Ouren) honey, party person (Toujin) honey, longan (Ryugan) honey, Yuki honey, Manuka honey, Yahashi honey (registered trademark of "Emperial Honey" Japan Royal Jelly Co., Ltd.) was used.

  Of these, the fermented yeast was separated from Kyuryutou honey and fermented with honey. As a result, the fermentation progressed sufficiently and a fermented honey with a good mix of honey and fruit fragrances was obtained. . The Kowloon yeast was confirmed to be Zygosaccharomyces mellis.

This fermenting yeast was screened by the following method.
The fermented cucumber honey was diluted 5 to 20 times and cultured on potato dextrose agar medium (25 ° C., 7 days). As a result, white colonies could be confirmed at all dilution ratios. There was no occurrence of yeast or mold of other shapes and colors.

To obtain a single colony of white yeast, the yeast was isolated by a three-dimensional separation method. After streaking on a potato dextrose agar medium, the cells were cultured for 7 days in a 25 ° C. incubator, and the confirmed single colony was enriched with a new potato dextrose agar medium.
Next, sterilize Shochu honey diluted with water by adding 60 to 90% in an autoclave (121 ° C, 20 minutes), add about one full ear of yeast that has been enriched, and incubate at 25 ° C for 7 days. When cultured, a fruit odor similar to fermented cucumber honey was confirmed from the 60% honey solution. From this, it was judged that the cause of the fruit odor was isolated yeast.

  As a result of identification of isolated yeast (sequencing of ribosome base sequence by PCR and simple identification of genera / species by microbial database homology search), 99.5% homology presumed to be Zygosaccharomyces mellis It was done. This yeast was entrusted to the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology, on April 13, 2009, and the deposit number is FERM P-21803.

The 18S and 28S rRNA gene base sequence information of this strain, or the base sequence information of other taxonomic reference genes is as follows (see Sequence Listing).
28S rDNA-D1 / D2 nucleotide sequence



Total sequence length: bp

Information on the name of the closest genus on the DNA database (BLAST, etc.) and the homology (%) information with the surrounding relatives is as follows.

Homology (%) information with related species

Related species Homology (%)
Zygosaccharomyces mellis 99.5 * Recently related species
Zygosaccharomyces mellis 99.5
Zygosaccharomyces mellis 98.4
Zygosaccharomyces mellis 98.1
Zygosaccharomyces pseudorouxii 95.6

Of all the above sequences, the sequence length used in this analysis: bp

The deposited strain has high homology with Zygosaccharomyces mellis and is a safety level 1 strain.

The culture conditions of Zygosaccharomyces mellis KYU0402 strain (FERM P-21803) are as follows.
Medium name: YM agar medium (BD, 271210)
Medium composition:
Yeast extract powder 3.0g
Malt extract powder 3.0g
Peptone 5.0g
Glucose 10.0g
Agar 20.0g
Distilled water 1000ml
Medium pH: No adjustment Medium sterilization conditions: Autoclave 121 ℃ 15min
Incubation temperature 25 ℃
Culture period 5 to 7 days Oxygen requirement: aerobic colony morphology, etc. (used medium: YM agar medium, culture temperature: 25 ° C., culture days: 5-7 days) are as follows.
Shape: dot-like, raised state: half-lens, peripheral edge: full edge, surface shape, etc .: smooth, transparency: opaque, consistency: butter-like.
The polymorphism of the colony morphology is the change in colony morphology due to mutation: no, the change in colony morphology due to culture conditions and physiological conditions: none.

In the method for producing fermented honey according to the embodiment of the present invention, it is preferable to sterilize hydrolyzed honey by high-temperature and high-pressure treatment. As the high-temperature and high-pressure treatment, a heat treatment at 100 to 150 ° C. for 1 to 60 minutes is preferable, and an autoclave treatment at 120 ° C. for 20 minutes or more is particularly preferable.
Details will be described below.

  Browned honey was used as sterilized hydrolyzed honey. Browned honey is obtained by subjecting 13 types of honey obtained from fermenting yeast to browning by high-temperature and high-pressure treatment.

  The browning honey used may be any honey, but when high pressure and high pressure treatment is applied, honey with a high protein content, such as honey, honey, honey, and honey In order to use as a raw material for fermented honey, pretreatment such as filtration is preferably performed. Accordingly, shochu honey and mochi honey that do not require pretreatment such as filtration are more preferable.

  If the honey concentration of hydrolyzed honey (hereinafter referred to as browned honey) subjected to high-temperature and high-pressure treatment is 70% by mass or less, it is fermented. However, in view of fermentation speed and ease of handling, the content is preferably 50% by mass to 70% by mass, and more preferably 50% by mass to 60% by mass. In particular, the browned honey preferably contains water in an amount of 0.4 to 1.0 with respect to the honey volume of 1.0.

The amount of Kyuracacomomces mellis added to browned honey may be about one earpick, but if the amount is small, there is no problem with fermentation but the fermentation tends to be slow. Therefore, considering the fermentation rate and ease of handling, an addition amount of 10 ² or more per mL, preferably 10 ³ or more per mL, more preferably 10 ⁴ or more per mL is good.

  The temperature of the fermentation may be in the range of 10 ° C to 40 ° C, and in order to obtain the newly developed fermented honey with the scent of fruits while maintaining the scent of honey, it is preferably 15 ° C to 35 ° C, and further 20 ° C A range of ˜30 ° C. is more preferable.

  If the fermentation time of fermented honey is used as liquor (alcohol concentration of 1.0% or more), fermentation from 3 weeks or more is preferable from the viewpoint of fragrance. More preferably, fermentation for 4 weeks or more is preferable.

原料の褐変蜂蜜は初期段階としてHMF（ヒドロキシメチルフルフラール）が高い。蜂蜜の基準として100g中に5.9mg以下である必要がある。以下にデータを示す(表２、図２参照)。

Moreover, when not using as liquor but as a food material (alcohol concentration of less than 1.0% by mass), fermentation within 2 weeks is preferable. More preferably, fermentation within 1 week is preferable. The data is shown below (see Table 1 and FIG. 1).

The raw brown honey has a high HMF (hydroxymethylfurfural) as the initial stage. The standard for honey should be 5.9mg or less in 100g. The data is shown below (see Table 2 and FIG. 2).

[Test Example 1]
[Comparative test on the growth of Kowloon yeast and various fermenting yeasts]
A comparison was made with Kyoryu yeast (Zygosaccharomyces mellis) and various fermenting yeasts used as practical strains. As various fermentation yeasts, miso yeast (Zygosaccharomyces rouxii061 strain), sake yeast (Association yeast k701, k901, k1601, Miyagi yeast MY3227), wine yeast (red wine yeast OC-2, white wine yeast W-3) Baker's yeast (G, N, S) was used. These fermented yeasts were added to honey or browned honey and cultured at 25 ° C. The fermentation was stopped by removing the yeast by filtration. Table 3 shows the state of fermentation of each fermenting yeast.

  Salt-tolerant Kowloon Fuji yeast (Z. mellis) and miso yeast (Z.rouxii061) showed vigorous growth even with hydrolyzed honey with a honey concentration of about 60%. In other fermenting yeasts, growth began to be somewhat slower at a honey concentration of about 50% by mass, and growth tended to be suppressed at 60% by mass. Kowloon yeast (Z. mellis) was observed to grow and ferment even at a honey concentration of 70% by mass.

In addition, when the profile of aroma components by headspace GC method (Table 4) of each fermenting yeast was examined, sake yeast, wine yeast and baker's yeast were relatively high in isoamyl alcohol with isoamyl alcohol and isobutyl alcohol being around 10-20 ppm. In contrast, Kowloon Fuji yeast (Z. mellis) and miso yeast (Z. rouxii061) had high isobutyl alcohol at about 30 ppm. As a result of the monitor test, baker's yeast felt a slightly unpleasant odor, and sake yeast and miso yeast had a fragrance reminiscent of miso. Fermented honey with a good mix of honey and fruit fragrances was only derived from K. mellis yeast, and other fermenting yeasts did not give the same scent. Other than yeast that can withstand osmotic pressure, the amount of aroma components is considered to be small.For example, yeast that can withstand osmotic pressure, such as miso yeast, produces sufficient aroma components, but also produces a large amount of isoamyl alcohol. It seems that the result of lowering

[Test Example 2]
[Examination of fermentation control of fermented honey]
The liquor tax law defines alcoholic beverages with alcohol concentrations exceeding 1%. When fermented honey is used as a food material, the aroma content increases as the culture period increases, but the final alcohol concentration needs to be 1% (when considering the use of alcohol at 1% or higher) Is not this limit). Considering that the fermentation rate changes depending on the heat treatment time, browning honey was added during the culture. That is, the same amount of browned honey (alcohol concentration 0%) was mixed with the fermented honey immediately before the alcohol concentration of 1%, and the culture was continued.

[Results of study on fermentation control of fermented honey]
When browning honey (high-temperature and high-pressure treatment at 120 ° C, 20 minutes) reached the alcohol concentration of about 1%, the same amount of browning honey was added, reaching 1% again in about 3 days. From the 5th day to the 10th day of culture, the alcohol concentration increased by 0.1 to 0.15% per day, and the alcohol concentration immediately after the addition of browning honey was 0.5%, so it was 1 day until it reached 1% again The increase in the alcohol concentration is 0.17%. Even if the same amount of browning honey was added at this stage, no decrease in fermentation rate was observed.

[Test Example 3]
[Investigation of fermentation control of browned honey by heating time]
Honey is originally a supersaturated solution with a high sugar concentration, so microorganisms do not propagate, but fermented honey is hydrated and cultured, requiring high-temperature and high-pressure treatment (120 ° C, 20 minutes) for the purpose of controlling microorganisms. Therefore, it was considered that HMF generated by overheating by this treatment had a better influence in the fermentation process, and as a result, it was possible to produce fermented honey with a good mix of honey fragrance and fruit fragrance. When honey is heated, hydroxymethylfurfural (HMF) rises, but the produced HMF decreases according to yeast fermentation and the alcohol concentration rises. In the fermentation of baker's yeast, it is known that furfural has an inhibitory effect on the metabolic pathway of fermentation, and we investigated whether the growth and fermentation of fermenting yeast can be controlled by controlling the amount of HMF produced by overheating.

[Investigation of fermentation control of browned honey by heating time]
As a result of measuring with time the alcohol concentration as an index, it was confirmed that the longer the honey heating time, the longer the fermentation. When treated for 1 minute, 5 minutes, 10 minutes, 20 minutes, and 60 minutes under high pressure conditions, the fermentation was delayed by about 2 days when the treatment time was 60 minutes compared to the treatment time of 20 minutes. However, no significant difference was observed in the treatment time of 20 minutes or less (alcohol concentration and sensory evaluation of taste and aroma after fermentation). From these results, it was speculated that HMF generated by overheating had a better influence on the fermentation process, and as a result, it was possible to produce fermented honey with a good mix of honey fragrance and fruit fragrance.

[Test Example 4]
[Examination of long-term culture and expansion culture]
Kowloon wisteria yeast (Z. mellis) was subjected to long-term culture and expansion culture because the profile of alcohol production was not known. In the culture, a 300 mL Erlenmeyer flask was used, the liquid volume was 100 mL, and the temperature was kept constant at 20 ° C. In the expansion culture, about 20 L of browned honey was fermented using a 40 L stainless steel tank.

[Results of long-term culture and expansion culture]
As a result, the alcohol concentration hardly changed until the third day after the start of the fermentation, but after reaching 0.1%, the alcohol concentration increased almost linearly to about 2%, and thereafter the fermentation speed slightly decreased. The target concentration of 1% of food was reached in about one week (this is not the case when considering the use of alcohol at 1% or higher). Isoamyl alcohol and isobutyl alcohol were not confirmed until the second day after the start of the culture, and thereafter a similar ascending curve was drawn. The concentration of isobutyl alcohol was 1.5 to 2.0 times that of isoamyl alcohol, and was 20 ppm and 10 ppm after 1 week, respectively (70 ppm and 40 ppm after 1 month, respectively).

  On the other hand, in the case of expanded culture, the alcohol concentration was about 0.6% in the first week and did not exceed 1%. It was 1.5% or less in the second week and did not exceed 4% in the fifth week. When compared to the culture at the laboratory level, the Erlenmeyer flask was also delayed by about 3 days until it reached 1%. This is because the depth from the upper layer to the lower layer of the fermentation broth is about several centimeters in the culture at the laboratory level, whereas the expansion culture (tank culture) has a depth of several tens of centimeters. The sedimentation rate of alcohol and the diffusion rate of alcohol were not negligible, and it was considered that the fermentation was delayed as a whole. However, no adverse effects on the aroma due to the scale-up of the culture were observed.

When sensory evaluation of fermented honey was performed every week, sufficient aroma was felt in both cases of culture at the laboratory level and expansion culture (tank culture). Therefore, when actual production is performed, fermentation culture is performed in consideration of the form of the product. It may be used as a raw material under an appropriate alcohol concentration.
[Test Example 5]

[Effect of fermentation by heating honey (difference between browned and non-browned honey)]
The relationship between the profile of aroma components and the HMF (hydroxymethylfurfural) when cultivating heated and non-heated honey and the sensory evaluation of these fermented products were investigated.

Browned honey: 100 g of shochu honey diluted with distilled water to a concentration of 30% or 50% and subjected to high pressure heat treatment at 121 ° C. for 20 minutes was used for cultivation.
Non-brown honey: 100 g of shochu honey diluted with distilled water to a concentration of 30% or 50% was used for cultivation as it was.
The yeast used was Kowloon Fuji yeast (Z. mellis), miso yeast (Z. rouxii), sake yeast (k1601), wine yeast (OC-2), wine yeast (W-3), and baker's yeast (N). The culture period was 3 weeks for Kowloon yeast (Z. mellis) and 2 weeks for other yeasts.

[Evaluation methods]
Table 5 shows the HMF content and sensory evaluation results for browned honey and non-browned honey. Table 6 shows the test results of the profile of aroma components of various yeasts by heating the honey. Sensory evaluation was performed by five monitors.

  As shown in Table 5, 50% browned honey (or 30% non-browned honey) has a higher HMF compared to 50% non-browned honey (or 30% non-browned honey). Was better. In addition, as shown in Table 6, in the fermentation of various yeasts, the amount of ethyl acetate causing the off-flavor in the heated honey was lower than that in the non-heated honey. Based on these comprehensive judgments, the sensory evaluation was good not only in the change in aroma due to heating, but also in the production of HMF by heat treatment, and the rapid inhibition of fermentation was prevented by the inhibitory action of the produced HMF. It can be estimated that the generation of unpleasant odors such as ethyl was suppressed. In other words, it was speculated that HMF produced by heating had a better influence on the fermentation process, and as a result, it was possible to produce fermented honey with a good mix of good honey scent and fruit scent.

[Examination of inhibitory action of black vinegar on vinegar by fermented honey]
Black vinegar (general commercial product) and fermented honey (alcohol concentration: 1.88%) were mixed at different weight ratios, and an appropriate blending ratio was examined.
Control group: Black vinegar beverage with 100% black vinegar Test group 1 to test group 10: Black vinegar and fermented honey were mixed at respective weight ratios to produce black vinegar beverages from test group 1 to test group 10. .

[Evaluation methods]
Diluted drinks obtained by diluting the fermented honey / black vinegar mixture in the control and test groups 1 to 10 four times were evaluated by 10 monitors. The results are shown in Table 7.

As shown in Table 7, 100% fermented honey had a very strong fruit odor and was highly evaluated when diluted 4 times. When 60% of fermented honey was added to black vinegar, diluted, and drunk (Test Zone 1 to Test Zone 5), the vinegar cadmium of black vinegar was removed and the vinegar was drunk. In Tests 6 to 10, the vinegar taste of black vinegar was strong and there was no vinegar cadmium suppression of fermented honey.

[Examination of combination of fermented honey and excipient]
Fermented honey (alcohol concentration 3.65%) and dextrin or cyclodextrin were mixed and subjected to lyophilization to produce stick-type fermented honey FD powder. Fermented honey FD product has good fragrance. The optimization at the time of manufacturing was examined.
Control group: α-cyclodextrin 100% group Test group 11: Fermented honey (100 g) and α-cyclodextrin (100 g) are mixed and lyophilized to give a stick type fermented honey FD in test group 11 The powder (140g) was produced.
Test Group 12 to Test Group 20: As in Test Group 11, fermented honey and α-cyclodextrin were mixed in their respective weight ratios, and subjected to freeze-drying. Stick honey from Test Group 12 to Test Group 20 Manufactured.

[Evaluation methods]
The stick type fermented honey FD powder in the test groups 11 to 13 was subjected to sensory evaluation by 10 monitors. Moreover, the state when it stored at room temperature for 3 months was confirmed. The results are shown in Table 8.

  As shown in Table 8, stick honey is best in test section 15 (fermented honey and α-cyclodextrin 1: 1) and test section 16 (fermented honey and α-cyclodextrin 6: 4) and stored for 3 months. The later state was also good. If the proportion of fermented honey was too high (Test Zone 18), the sensory evaluation was good, but it was difficult to handle as sticky honey. On the other hand, when the proportion of α-cyclodextrin was increased (test section 13), the aromaticity of the fermented honey was not felt.

Although the example of use was put in the said Example, not only this but fermented honey can consider every usage as a new raw material. For example, use as a material with alcohol concentration of 1% or more and 1% or less, use as a material excluding alcohol, use as food material, cosmetics, quasi-drugs, use as raw materials for pharmaceuticals, etc. The law can be considered.

Claims (14)

  A method for producing fermented honey comprising fermenting sterilized hydrolyzed honey with yeast Zygosaccharomyces mellis.   In the hydrolyzed honey fermentation step, before the alcohol concentration reaches 1.0% by mass or more, sterilized hydrolyzed honey, or fermented honey fermented by the yeast Zygosaccharomyces mellis, with an alcohol concentration of less than 1.0% by mass, The method for producing fermented honey according to claim 1, wherein fermented honey having an alcohol concentration of less than 1.0% by mass is produced.   The method for producing fermented honey according to claim 1 or 2, wherein the hydrolyzed honey is sterilized by heat treatment at 100 ° C to 150 ° C for 1 minute to 60 minutes.   The method for producing fermented honey according to claim 1, 2 or 3, wherein the water-containing honey contains water in an amount of 0.4 to 1.0 with respect to a honey volume of 1.0.   The method for producing fermented honey according to claim 1, 2, 3 or 4, wherein the yeast comprises Zygosaccharomyces mellis KYU0402 strain (FERM P-21803).   Fermented honey characterized by fermenting sterilized hydrolyzed honey with the yeast Zygosaccharomyces mellis. The fermented honey according to claim 6, wherein the water-containing honey contains water in an amount of 0.4 to 1.0 with respect to a honey volume of 1.0.   The fermented honey according to claim 6 or 7, wherein the yeast contains Zygosaccharomyces mellis KYU0402 strain (FERM P-21803).   The fermented honey according to claim 6, 7 or 8, wherein the alcohol concentration is less than 1.0% by mass.   The fermented honey according to claim 6, 7 or 8, wherein the alcohol concentration is 1.0 mass% or more.   A fermented honey vinegar comprising a mixture of vinegar and the fermented honey according to any one of claims 6 to 10.   Dried honey, wherein the fermented honey according to any one of claims 6 to 10 is mixed with dextrin or cyclodextrin and then dried.   A fermented honey-containing product, comprising the fermented honey according to any one of claims 6 to 10 added to food, cosmetics, quasi-drugs, or pharmaceuticals. Zygosaccharomyces mellis KYU0402 strain (FERM P-21803) is a yeast exhibiting honey fermentation.

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