JP2010268740A - Method for producing yacon alcoholic drink - Google Patents

Method for producing yacon alcoholic drink Download PDF

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Publication number
JP2010268740A
JP2010268740A JP2009124216A JP2009124216A JP2010268740A JP 2010268740 A JP2010268740 A JP 2010268740A JP 2009124216 A JP2009124216 A JP 2009124216A JP 2009124216 A JP2009124216 A JP 2009124216A JP 2010268740 A JP2010268740 A JP 2010268740A
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Prior art keywords
yacon
juice
diluted
sugar
malt extract
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JP2009124216A
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JP4775601B2 (en
Inventor
Masashi Fukayama
Masao Karube
Tomohiko Nishino
Takashi Tanaka
真史 深山
尚 田中
智彦 西野
征夫 軽部
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Fuji Soft Inc
Katayanagi Institute
National Institute Of Advanced Industrial Science & Technology
学校法人片柳学園
富士ソフト株式会社
独立行政法人産業技術総合研究所
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Abstract

The present invention relates to an alcoholic beverage made from a yacon tuberous root, which further enhances antioxidant activity, and has "sweetness", "bitterness", "acidity", "exhilaration", "ease of drinking" and "aftertaste" A method for producing a product having an improved balance is provided.
The juice of the yacon tuberous root is diluted 3 to 12 times with water, and preferably the juice of the yacon tuberous root diluted 3 to 12 times with water is added to the total amount of the diluted juice. in terms of the 10 wt% or less of ratio to become such an amount of yacon juice plus malt extract for, sake yeast, thereby preferably fermented by Saccharomyces cerevisiae (Saccharomyces cerevisiae).
[Selection figure] None

Description

  The present invention relates to a method for producing a yacon alcoholic beverage. More specifically, the present invention relates to a method for producing a yacon alcoholic beverage having an alcohol content of 20% or less.

  Yacon (scientific name: Polymnia sonchifolia) is an Asteraceae plant native to the Andes of South America, and its use has been studied. The tuberous root part contains a large amount of fructooligosaccharides and is low in calories, so it is effective as a diet food or diabetic food, such as when it is used raw as a root vegetable, and it is a natural raw material for fructooligosaccharides and fructose. It is also used as. Furthermore, it is known that it contains a large amount of physiologically functional substances such as polyphenols and dietary fibers, and also contains antioxidants, and has attracted attention as a health food (see Patent Document 1).

  Antioxidant activity exerts harmful effects on living tissues and has the effect of eliminating free radicals and active oxygen, which are considered to cause various diseases related to aging and carcinogenicity, or to suppress the production of these. It is effective in preventing diseases (lifestyle related diseases). Therefore, if the antioxidant activity of the yacon tuberous root can be further increased, further disease prevention effect, anti-aging / whitening action and the like are expected.

  On the other hand, the juice of the yacon tuberous root (yarcon koji) has a characteristic odor and turbidity, so that the yakon koji juice itself is not suitable as a beverage. Patent Document 2 discloses a low-alcohol beverage produced by fermentation using a squeezed stock solution of yacon tuberous root. However, such a beverage is bitter and inferior in flavor.

Japanese Patent No. 3,039,864 JP 2006-180804 A

  An object of the present invention is an alcoholic beverage made from a yacon tuberous root as a raw material, which further enhances antioxidant activity, and has a “sweet”, “bitter”, “acidity”, “exhilaration”, “ease of drinking” and The object of the present invention is to provide a method for producing a product having an improved balance of “aftertaste”.

The purpose of the present invention is to squeeze the juice of the yacon tuberous root 3 to 12 times with water, and preferably to the juice of the yacon tuberous root diluted 3 to 12 times with water, in terms of the total amount of yacon plus the amount of malt extract as a percentage of 10 wt% or less of the juice, wine yeast, preferably it is achieved by fermenting the Saccharomyces cerevisiae (Saccharomyces cerevisiae) .

  The method for producing a yacon alcoholic beverage according to the present invention increases the antioxidant activity by fermentation by fermenting the juice of the yacon tuberous root diluted 3 to 12 times with water. It has excellent effects such as improving the antioxidant activity per unit volume. Further, by adding malt extract during fermentation, further increase in antioxidant activity can be achieved.

  The yacon alcoholic beverage obtained by this production method has a "sweetness", "bitterness", "acidity", "exhilaration", compared to a fermented yacon juice concentrate with strong "sourness" and "bitterness" It also has a feature that the balance between “ease of drinking” and “aftertaste” is remarkably improved.

  The root part of the yacon used in the present invention refers to a cocoon in the underground part of the yacon, which can be used regardless of the production area or harvest time. Of course, the yakon tuberous root portion can be used immediately after harvesting, but after harvesting, it is stored at −80 to 10 ° C. without washing, washed and squeezed, and the squeezed liquid is -80 Those stored frozen at ˜0 ° C. or freeze-dried are also used.

  For squeezing yacon tuberous root, use a mixer, juicer, squeezer, etc. to heat the yakon tuberous root by heating, specifically boiling, steaming, etc. It is done for what is cut into various sizes. Of course, the obtained yacon juice can be used by separating the liquid part by filtration or the like, but it is not necessary to completely separate the liquid part, the fiber part may be mixed, and it is completely liquid. What does not isolate | separate a part and a solid part can also be used.

  Since yacon juice contains a large amount of polyphenol and polyphenol oxidase, it is more easily discolored than other fruits and vegetables, and when processed into juice or the like, it turns black or brown. Therefore, in order to prevent such discoloration, browning inhibitors such as heat treatment and / or ascorbic acid (sodium), citric acid, succinic acid, malic acid, fumaric acid, oxalic acid, acetic acid, lactic acid, tartaric acid, and lemon juice Can also be added.

  Here, the yacon juice is used after being diluted 3 to 12 times with water. During fermentation, when a yacon juice concentrate or a yacon juice diluted 1.5 times or less is used, the resulting alcoholic beverage has a strong bitter taste, poor flavor, and no increase in antioxidant activity. On the other hand, when the yacon juice diluted more than this is used, a flavor will become inferior.

  Sugar can be added to the diluted yacon juice so that the ratio is 20% by weight or less, preferably 5 to 15% by weight, based on the total amount of the diluted juice (complement sugar). Since the sugar content can increase the alcohol content obtained by alcohol fermentation, the amount of sugar added is finally determined in relation to the target alcohol content.

  Here, examples of the sugar include sugars that yeast can use for alcohol fermentation, such as monosaccharides such as glucose or disaccharides such as saccharose (maltose) and maltose (malt sugar). , Three-warm sugar, granulated sugar, honey, rock sugar, starch syrup, maple syrup, malt syrup, dry malt, koji, corn sugar, juice juice, etc. are used. When these contain polysaccharides such as fructooligosaccharides, they are not used for alcoholic fermentation, but contribute to sweetness as they are after fermentation.

  Further, from the viewpoint of further increasing the antioxidant activity, the (complement sugar) diluted yacon juice has a malt extract of 10% by weight or less, preferably 0.5 to 3% by weight with respect to the total amount of the diluted juice. % Is added. Malt extract is a liquid sugar obtained by concentrating wort. The main component (about 78%) is maltose, but also contains malt-derived vitamins, amino acids and other components. Here, as described above, the alcohol content is increased by increasing the glucose addition amount during the fermentation of the yacon juice, but also in this case, there is a correlation between the glucose addition amount and the antioxidant activity. In other words, since the antioxidant activity does not increase with the addition of sugar, the effect of improving the antioxidant activity with the addition of malt extract is considered to involve components other than the sugar in the malt extract.

  The addition of malt extract to such (supplemented sugar) diluted yacon juice also has the effect of supplementing sugar, so when sugar is added to diluted yacon juice, malt extract is also related to the alcohol content. The amount needs to be considered. Therefore, the total amount of the sugar used in the above-mentioned supplementary sugar and the amount of sugar in the malt extract is added so that it is 20% by weight or less based on the total amount of these and the diluted yacon juice. It is done. From the viewpoint of sugar supplementation, it is known to use malt extract in the production of alcoholic beverages, but the antioxidant activity is increased by adding a predetermined amount of malt extract to yacon juice diluted as in the present invention. It is not known to do.

Alcohol fermentation using (supplemented sugar) diluted yacon juice, preferably (supplemented sugar) diluted yacon juice added with malt extract is a yeast that performs alcoholic fermentation such as beer yeast, wine yeast, sake yeast, preferably It is carried out using wine yeast, for example Saccharomyces cerevisiae . During fermentation, it is preferable that the yacon juice is sterilized in advance. Although the sterilization method is not particularly limited, for example, autoclave sterilization is performed at 90 to 121 ° C. for about 10 to 60 minutes.

  For fermentation, the yeast is directly added to the yacon juice diluted 3 to 12 times with water and fermented for 5 to 30 days, or the precultured yeast culture solution is added to the yacon juice and 3 to 20 It is performed by fermenting for about a day. Here, the pre-culture is performed by a method such as stationary culture, shaking culture or aeration and agitation culture. When this is added to the diluted yacon juice and fermented, fermentation is performed in a short period of time by the grown microorganisms. Can be completed. The yacon juice after alcohol fermentation can be used for drinking as it is after fermentation, or can be aged for several years or more in a barrel or tank and used as an alcoholic beverage.

  In addition, potassium pyrosulfite can be added to the diluted yacon juice or the yacon juice after alcohol fermentation at a rate of 200 mg / L or less. Potassium pyrosulfite is known as an antioxidant and also controls and disinfects germs, inhibits oxidases contained in the cocoon skin, fixes pigments in fruit juice, and prevents hydrogen peroxide that may be generated in wine. It has various functions such as removal and oxygen removal.

  Next, the present invention will be described with reference to examples.

Example 1
Yeast liquid ( Saccharomyces cerevisiae RIB1057) at 30 ° C in a YM liquid medium consisting of 5 g / L polypeptone, 3 g / L yeast extract, 3 g / L malt extract, 10 g / L glucose, and 20 g / L agar. A static culture was performed for 2 days to prepare a preculture solution.

  After washing the yacon rice cake with water and steaming the yakon rice cake using a pressure cooker, it was cut into appropriate sizes with the skin attached. Here, the yacon koji used was stored for 7 days at 5 ° C. without washing after harvesting. Next, this was put into a squeezer to obtain a squeezed stock solution of about 500 mL per 1 kg of yacon koji. Subsequently, to 800 mL of diluted yacon juice diluted 10 times with water using yacon juice undiluted solution, glucose was added so as to have a ratio of 10% by weight with respect to the total amount of diluted juice solution, The mixture was placed in a 1 L capacity screw bottle and autoclaved at 121 ° C. for 20 minutes to prepare a sterilized yacon solution.

  Next, a preculture solution is added to the sterilized diluted yacon solution so that the ratio is 2% by weight in the total amount with the diluted juice, and static culture is performed at 30 ° C. for 7 days. A squeezed fermentation broth was obtained.

Example 2
In Example 1, as a diluted yacon juice, a yacon juice fermented liquid was obtained using the same amount of diluted yacon juice obtained by diluting the yacon juice stock solution five times with water.

Comparative Example 1
In Example 1, as a diluted yacon juice, a yacon juice fermented liquid was obtained using the same amount of a diluted yacon juice obtained by diluting the yacon juice undiluted solution twice with water.

Comparative Example 2
In Example 1, instead of the diluted yacon juice, a yacon juice fermented liquid was obtained using the same amount of the yacon juice undiluted solution.

Examples 3-4, Comparative Examples 3-4
In Examples 1-2 and Comparative Examples 1-2, malt extract was further added to each (diluted) yacon juice at a ratio of 1.7% by weight with respect to the total amount of (diluted) juice liquid, A squeezed fermentation broth was obtained.

Antioxidant activity, polyphenol content, sugar content and pH were measured for the fermented yacon juice obtained in each of the above Examples and Comparative Examples.
Antioxidant activity: 0.5 ml of yacon juice and 80 μg / ml 1,1-diphenyl-2-picrylhi
Mix 0.5 ml of ethanol solution of dolazil (DPPH) and let stand at room temperature for 30 minutes
After that, the absorbance at 517 nm was measured and Trolox (6-hydroxy-2,5,7,8
-Tetramethylchroman-2-carboxylic acid) in ethanol solution
The antioxidant activity (μmol trolox equivalent / ml) was calculated from the obtained calibration curve. Polyphenol content: 2 times diluted with distilled water for 200 μl of yacon juice
Mix 100 μl of the forin-thiocult reagent (Sigma)
After adding 1ml of 0.4M sodium carbonate aqueous solution, and let stand for 30 minutes
Measured absorbance at 660nm and prepared using tannin solution
Calculate the polyphenol concentration (μg / 100ml) from the calibration curve. Sugar content: Measure sugar content (%) with Atago's digital sugar content meter

The results obtained are shown in the following Table 1.
Table 1
Antioxidative activity Polyphenol concentration (μg / ml) Sugar content pH
The pre-fermentation after fermentation activity ratio pre-fermentation after fermentation concentration ratio (%)
Example 1 2149.5 2670.6 124.2 234.8 232.0 98.8 6.8 3.11
〃 2 3190.3 3384.3 106.1 434.0 416.0 95.9 6.7 3.20
Comparative Example 1 6557.3 6098.0 93.0 1141.4 894.9 78.4 6.9 3.55
〃 2 10015.5 9998.0 99.8 2077.0 1873.0 90.2 10.9 3.91
Example 3 2221.4 2768.6 124.6 266.8 239.8 89.9 8.2 3.06
4 4 3178.6 3609.8 113.6 491.4 428.5 87.2 7.6 3.18
Comparative Example 3 6248.5 6331.4 101.3 1119.5 1017.6 90.9 8.2 3.55
4 4 7567.0 7421.6 98.1 1430.9 1100.4 76.9 9.3 3.72

From the results in Table 1, the following can be said.
(1) As for the antioxidant activity ratio before and after fermentation, the one obtained by diluting yacon juice 10 times or 5 times with water (Examples 1 and 2), 2 times diluted or yacon juice It becomes larger than when the stock solution is used (Comparative Examples 1 and 2). Therefore, although the absolute value of the antioxidant activity is lowered by dilution, the effect of improving the antioxidant activity by fermentation is increased, and the oxidation activity per unit volume of yacon juice is also improved. Can make up part of it
(2) When comparing Examples 1 to 4, the addition of malt extract tends to increase the antioxidant activity ratio before and after fermentation compared to fermented diluted yacon juice without adding this. Therefore, by adding malt extract to diluted yacon juice, it is possible to further enhance the antioxidant activity improving effect brought about by fermentation by yeast.

Next, with respect to the yacon juice fermented liquid obtained in each of the examples and comparative examples, "sweetness", "bitterness", "acidity", "exhilaration", "drinking" were performed by seven panelists in their 20s to 40s. Evaluation was performed on six items of “ease” and “aftertaste”, and sensory evaluation was performed using a five-point evaluation from weak (1) to strong (5). The results obtained are shown in Table 2 below.
Table 2
Sweet bitterness sour refreshing feeling easy to drink aftertaste
Example 1 3.6 1.8 2.4 3.9 4.1 3.1
〃 2 3.3 2.6 2.5 2.8 2.9 2.9
Comparative Example 1 2.3 3.7 2.9 1.9 2.0 2.0
〃 2 2.7 3.4 3.1 2.1 2.9 2.7
Example 3 3.6 2.7 2.0 3.0 3.4 3.3
4 4 2.9 3.3 3.0 2.9 2.7 2.6
Comparative Example 3 2.3 3.8 3.3 2.4 2.1 2.1
〃 4 2.7 3.7 3.1 2.6 2.7 2.6

From the results in Table 2, the following can be said.
(1) After the yacon juice is diluted 3 to 12 times with water and fermented with yeast, bitterness is reduced, ease of drinking and aftertaste are improved, and satisfactory in terms of palatability A possible beverage is provided.
(2) When fermenting yacon juice using yeast, even when malt extract that further enhances the antioxidant activity is added, it maintains a flavor that is not inferior compared to when malt extract is not added. .

Claims (7)

  1.   A method for producing a yacon alcoholic beverage, wherein the juice of a yacon tuberous root is diluted 3 to 12 times with water and fermented with sake yeast.
  2.   Yacon Juice, which is a squeeze of yacon tuberous root diluted 3 to 12 times with water, added sugar in an amount that is 20% by weight or less with respect to the total amount of diluted squeezed liquid for fermentation. The method for producing a yacon alcoholic beverage according to claim 1 used.
  3.   The method for producing a yacon alcoholic beverage according to claim 2, wherein the sugar is a monosaccharide or a polysaccharide.
  4.   Yacon Juice obtained by adding a malt extract in an amount of 10% by weight or less to the juice of the Yakon tuberous root diluted 3 to 12 times with water to the total amount of the diluted juice The method for producing a yacon alcoholic beverage according to claim 1, which is used for fermentation.
  5.   For squeezed yacon tuberous root juice diluted 3 to 12 times with water, sugars other than malt extract are used together with malt extract, and the amount of diluted juice and the total amount of these in malt extract The method for producing a yacon alcoholic beverage according to claim 4, wherein yacon juice containing an amount of sugar such that the total amount of sugar and sugar other than malt extract is 20% by weight or less is used for fermentation.
  6.   The method for producing a yacon alcoholic beverage according to claim 1, wherein the sake yeast is Saccharomyces cerevisiae.
  7.   The yacon alcoholic beverage manufactured by the manufacturing method in any one of Claims 1 thru | or 6.
JP2009124216A 2009-05-22 2009-05-22 Production method of yacon alcoholic beverage Expired - Fee Related JP4775601B2 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105331480A (en) * 2015-09-30 2016-02-17 河南科技大学 Production method of Nostoc flagelliforme and glutinous rice wine

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08140657A (en) * 1994-09-20 1996-06-04 Takefushi Nogyo Kyodo Kumiai Production of chrysanthemum wine
JP2003325157A (en) * 2002-05-10 2003-11-18 Okinawa Pref Gov Sparkling liquor of bitter gourd and method for producing the same
JP2004321051A (en) * 2003-04-23 2004-11-18 Aichi Prefecture Yacon fermented beverage containing gluconic acid and method for producing the same
JP2006180804A (en) * 2004-12-28 2006-07-13 Mitsui Herupu Kk Low-alcoholic beverage comprising fructooligosaccharide and method for producing the same
JP2006280292A (en) * 2005-04-01 2006-10-19 Manns Wine Co Ltd High-quality fruit juice and method for producing fruit liquor
JP2008231002A (en) * 2007-03-19 2008-10-02 Ina Food Ind Co Ltd Antioxidation agent, radical scavenging activation agent and food containing either one of the agents

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08140657A (en) * 1994-09-20 1996-06-04 Takefushi Nogyo Kyodo Kumiai Production of chrysanthemum wine
JP2003325157A (en) * 2002-05-10 2003-11-18 Okinawa Pref Gov Sparkling liquor of bitter gourd and method for producing the same
JP2004321051A (en) * 2003-04-23 2004-11-18 Aichi Prefecture Yacon fermented beverage containing gluconic acid and method for producing the same
JP2006180804A (en) * 2004-12-28 2006-07-13 Mitsui Herupu Kk Low-alcoholic beverage comprising fructooligosaccharide and method for producing the same
JP2006280292A (en) * 2005-04-01 2006-10-19 Manns Wine Co Ltd High-quality fruit juice and method for producing fruit liquor
JP2008231002A (en) * 2007-03-19 2008-10-02 Ina Food Ind Co Ltd Antioxidation agent, radical scavenging activation agent and food containing either one of the agents

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105331480A (en) * 2015-09-30 2016-02-17 河南科技大学 Production method of Nostoc flagelliforme and glutinous rice wine

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