JP3346811B2 - Alcohol production method - Google Patents
Alcohol production methodInfo
- Publication number
- JP3346811B2 JP3346811B2 JP35879892A JP35879892A JP3346811B2 JP 3346811 B2 JP3346811 B2 JP 3346811B2 JP 35879892 A JP35879892 A JP 35879892A JP 35879892 A JP35879892 A JP 35879892A JP 3346811 B2 JP3346811 B2 JP 3346811B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- fermentation
- immobilized
- concentration
- chloride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酒類の製造法に関し、
より詳しくは固定化酵母としてその表面をゲルで被覆し
たものを使用することにより、ジアセチル類の生成を抑
え、香味の安定した酒類を短期間で製造する方法に関す
る。なお、本発明の対象とされる酒類としては、ビー
ル，清酒，ワインなどがあるが、特にビールが好適であ
る。The present invention relates to a method for producing alcoholic beverages,
More specifically, the present invention relates to a method for producing a liquor having a stable flavor in a short period of time by using immobilized yeast whose surface is covered with a gel to suppress the production of diacetyls. In addition, as the liquor which is an object of the present invention, there are beer, sake, wine and the like, and beer is particularly preferable.
【０００２】[0002]
【従来の技術】酒類の製造は、一般に醸造原料液に酵母
を加え、酵母が基質を代謝してエチルアルコールを生成
することにより行われる。この場合、ジアセチル類が不
可避的に副生する。ここで、ジアセチル類とはジアセチ
ル，ペンタンジオン等のビシナルジケトン並びにこれら
の前駆体であるアセト乳酸，アセトヒドロキシ酪酸等の
アセトヒドロキシ酸を総称するものである。2. Description of the Related Art In general, alcoholic beverages are produced by adding yeast to a brewing material liquid, and the yeast metabolizes a substrate to produce ethyl alcohol. In this case, diacetyls are inevitably produced as by-products. Here, diacetyls are generic names for vicinal diketones such as diacetyl and pentanedione, and acetohydroxy acids such as acetolactate and acetohydroxybutyrate, which are precursors thereof.
【０００３】酒類の製造における発酵前期に生成し、発
酵液中に存在するジアセチル類は大部分がビシナルジケ
トンの前駆体であり、そのままでは使用微生物、すなわ
ち酵母によっては分解されず、ビシナルジケトン本体と
なって初めて分解されるようになる。しかし、ビシナル
ジケトン前駆体がビシナルジケトン本体に変換される反
応は、非生物学的な純粋な化学反応であるため、発酵後
期が比較的低温で行われることから、この化学反応の速
度が遅く、それが律速となって、ジアセチル類濃度の低
い酒類の製造に長時間を必要である。[0003] Diacetyls, which are produced in the fermentation liquor during the early stage of fermentation in the production of alcoholic beverages, are mostly precursors of vicinal diketone, and are not decomposed by the microorganism used, that is, yeast, and become vicinal diketone itself. It will be decomposed for the first time. However, since the reaction in which the vicinal diketone precursor is converted to the vicinal diketone body is a pure non-biological chemical reaction, since the latter stage of fermentation is performed at a relatively low temperature, the rate of this chemical reaction is slow, and It is rate-limiting, and it takes a long time to produce alcoholic beverages having a low concentration of diacetyls.
【０００４】酒類の連続製造法については従来より種々
の方法が提案されており、例えば酵母を含水ゲル中に包
括させて固定化する技術が進歩し、このようにして得た
固定化酵母を用いる麦汁の連続醸造法が提案されている
[J.Inst.Brew.,84,228(1978)およびEBC Congress,Pro
c.,505(1981)] 。これらの方法は、酵母を高濃度で使用
できるので、醸造期間の短縮を図ることが可能である。
しかし、高酵母濃度による醸造に固有の問題、すなわち
生成する発酵液がジアセチル類濃度の高いものであると
いう問題から逃れることができず、したがって、発酵液
を長期間にわたり熟成させることが必要であるため、実
用化が阻まれている。Various methods have been proposed for the continuous production of alcoholic beverages. For example, techniques for entrapping and immobilizing yeast in a hydrogel have been developed, and the immobilized yeast thus obtained is used. A continuous wort brewing method has been proposed
[J. Inst. Brew., 84, 228 (1978) and EBC Congress, Pro
c., 505 (1981)]. Since these methods can use yeast at a high concentration, it is possible to shorten the brewing period.
However, the problem inherent in brewing with a high yeast concentration, that is, the problem that the resulting fermentation liquor has a high concentration of diacetyls, cannot be escaped, and therefore, it is necessary to ripen the fermentation liquor for a long period of time. Therefore, practical application is hindered.
【０００５】一方、固定化酵母等による高酵母濃度醸造
法において、実質的に酵母の増殖を伴わない発酵条件
（例えば嫌気発酵，低温発酵など）を採用することによ
り、ジアセチル類の生成を抑制することが提案されてい
る[EBC Congress,Proc.,331(1985)]。しかし、これらの
方法では、麦汁を嫌気条件にするための工程を必要とす
る。On the other hand, in a high yeast concentration brewing method using immobilized yeast or the like, the production of diacetyls is suppressed by employing fermentation conditions (eg, anaerobic fermentation, low-temperature fermentation, etc.) that do not substantially involve yeast growth. It has been proposed [EBC Congress, Proc., 331 (1985)]. However, these methods require a step for making the wort anaerobic.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、ジア
セチル類の生成を極力抑え、香味の安定した酒類を短期
間で製造する方法を提供することである。SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing liquors having a stable flavor in a short time while minimizing the production of diacetyls.
【０００７】[0007]
【課題を解決するための手段】すなわち、本発明は固定
化酵母を用いる酒類の製造法において、該固定化酵母と
してその表面をゲルで被覆した二重固定化酵母を使用す
ることを特徴とする酒類の製造法に関する。That is, the present invention provides a method for producing alcoholic beverages using immobilized yeast , characterized in that a double immobilized yeast whose surface is coated with a gel is used as the immobilized yeast. It relates to a method for producing alcoholic beverages.
【０００８】本発明に用いる酵母は、醸造原料液を代謝
してエチルアルコール，二酸化炭素などを産生するもの
であればよく、具体的にはサッカロミセス・セレビシ
エ，サッカロミセス・ウバルムなどを挙げることができ
る。[0008] The yeast used in the present invention may be any one which produces ethyl alcohol, carbon dioxide and the like by metabolizing a brewing raw material liquid, and specific examples include Saccharomyces cerevisiae and Saccharomyces umbalm.
【０００９】酵母は常法により固定化するが、本発明で
は該固定化酵母が嫌気的な条件となるように、その表面
をさらにゲルで被覆することが必要である。具体的に
は、酵母が固定化された担体がゲルの層で覆われること
により、内部の酵母が嫌気的な状態となり、ジアセチル
類の生成を抑えることができるのである。The yeast is immobilized by a conventional method. In the present invention, it is necessary to further coat the surface of the immobilized yeast with a gel so that the immobilized yeast is subjected to anaerobic conditions. Specifically, when the carrier on which the yeast is immobilized is covered with the gel layer, the inner yeast becomes anaerobic and the production of diacetyls can be suppressed.
【００１０】このような二重固定化酵母の作成に関して
は、特開昭６４−６７１８９号公報に既に開示されてい
る。詳しくは、酵母を固定化したゲルをゲル化能を有す
る物質の水溶液に浸漬して、これをゲル化剤中に投入し
てゲルの層を形成させる方法などがあるが、好ましくは
次の方法による二重固定化酵母を用いるのがよい。すな
わち、二重管ノズルの内管より酵母とゲル化能を有する
物質の水溶液の混合懸濁液を、外管よりゲル化能を有す
る物質の水溶液を同時にゲル化剤中に滴下してゲル化
し、酵母を固定化したゲルの外装に別のゲルの層を形成
することにより得られるものである。The preparation of such a double-immobilized yeast has already been disclosed in JP-A-64-67189. Specifically, there is a method of immersing a gel in which yeast is immobilized in an aqueous solution of a substance having a gelling ability, and then pouring the gel into a gelling agent to form a gel layer, but the following method is preferred. Is preferably used. That is, a mixed suspension of yeast and an aqueous solution of a substance having gelling ability is simultaneously dropped from the inner pipe of the double pipe nozzle into the gelling agent, and an aqueous solution of the substance having gelling ability is simultaneously dropped into the gelling agent from the outer pipe to gel. This is obtained by forming another gel layer on the outer package of the gel on which the yeast is immobilized.
【００１１】上記二重固定化酵母の作成に用いるゲル化
能を有する物質としては、既知のものを任意に使用で
き、例えばアルギン酸ナトリウム，ペクチン，キトサ
ン，カラギーナン，寒天，ゼラチンなどを挙げることが
できる。また、ゲル化剤も公知の物質を用いればよく、
例えばゲル化能を有する物質がアルギン酸ナトリウムで
ある場合、塩化カルシウム，塩化ストロンチウム，塩化
バリウム，塩化アルミニウム，塩化鉄（２価，３価）な
どの可溶性多価カチオンを生成する物質がある。ペクチ
ンの場合は、塩化カルシウム，塩化ストロンチウム，塩
化バリウム，塩化アルミニウム，塩化鉄（２価，３
価），塩化マグネシウムなどの水溶液が用いられ、キト
サンの場合は、メタリン酸ナトリウム，ヘキサメタリン
酸ナトリウム，ポリリン酸ナトリウムなどの重合リン酸
やリン酸３カリウムなどの３価リン酸塩などの水溶液が
用いられる。また、カラギーナンの場合は、塩化カリウ
ム，塩化カルシウム，塩化アンモニウムなどの水溶液が
用いられ、寒天やゼラチンの場合は、冷却水，冷却油な
どが用いられる。As the substance having a gelling ability used for preparing the double-immobilized yeast, any known substance can be used, and examples thereof include sodium alginate, pectin, chitosan, carrageenan, agar, gelatin and the like. . Also, the gelling agent may be a known substance,
For example, when the substance having gelling ability is sodium alginate, there are substances that generate soluble polyvalent cations such as calcium chloride, strontium chloride, barium chloride, aluminum chloride, and iron chloride (divalent, trivalent). In the case of pectin, calcium chloride, strontium chloride, barium chloride, aluminum chloride, iron chloride (divalent, 3
, Magnesium chloride and the like. In the case of chitosan, an aqueous solution of polymerized phosphoric acid such as sodium metaphosphate, sodium hexametaphosphate and sodium polyphosphate and trivalent phosphate such as tripotassium phosphate is used. Can be In the case of carrageenan, an aqueous solution of potassium chloride, calcium chloride, ammonium chloride or the like is used, and in the case of agar or gelatin, cooling water, cooling oil or the like is used.
【００１２】次に、上記のようにして得られた二重固定
化酵母を加えて培養するために用いる醸造原料液として
は、酵母の基質を含むものであり、通常は糖類を含む溶
液もしくは分散液である。このような醸造原料液の具体
例には、麦芽汁，果汁，公知の糖液，穀類を原料とした
糖化液などがある。Next, the brewing material liquid used for adding and culturing the double-immobilized yeast obtained as described above contains a yeast substrate, and usually contains a saccharide-containing solution or dispersion. Liquid. Specific examples of such brewing material liquids include wort, fruit juice, known sugar solutions, and saccharified solutions made from cereals.
【００１３】本発明による発酵は、殺菌された醸造原料
液を二重固定化酵母の入った発酵槽に入れ、１０〜１５
℃で嫌気的条件下で行われる。In the fermentation according to the present invention, the sterilized brewing material liquid is put into a fermenter containing double-immobilized yeast, and the fermentation is carried out for 10 to 15 minutes.
Performed under anaerobic conditions at ° C.
【００１４】[0014]
【実施例】以下に、本発明を実施例により詳しく説明す
る。 製造例 二重固定化酵母の作成 二重管の外管から２％アルギン酸水溶液１００ｍｌを、
内管から２％アルギン酸ナトリウム水溶液１００ｍｌに
ビール酵母（サッカロミセス・セレビシエ）を１０6cel
ls／アルギン酸ナトリウム水溶液１ｍｌになるように添
加、混合した懸濁液を入れ、これらを同時に0.１Ｍ塩化
カルシウム水溶液中に連続的に滴下し、１時間放置し
た。これにより、直径２ｍｍの繊維状の二重固定化酵母
を得た。EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. Production Example Preparation of Double-immobilized Yeast 100 ml of a 2% aqueous alginic acid solution was added from the outer tube of a double tube.
10 6 cels of brewer's yeast (Saccharomyces cerevisiae) was added to 100 ml of a 2% aqueous sodium alginate solution from the inner tube.
The suspension was added and mixed so as to be 1 ls / 1 ml of an aqueous solution of sodium alginate, and these were simultaneously dropped continuously into a 0.1 M aqueous solution of calcium chloride and left for 1 hour. Thereby, a fibrous double immobilized yeast having a diameter of 2 mm was obtained.
【００１５】実施例 製造例で得た二重固定化酵母を糖度１１°Ｐ（プラト
ー）に調整した麦芽汁中に加え、１３℃で４８時間静置
発酵を行った。発酵終了後、生成した全ジアセチル（前
駆体を含む）濃度を測定した。結果を図１に示す。図か
ら明らかなように、発酵中でもジアセチルの生成は極め
て低く、発酵終了後で0.１６ｍｇ／ｌであった。また、
このときのエタノール濃度は3.６％（ｗ／ｗ）であり、
酵母の漏れも全く認められなかった。Example The double-immobilized yeast obtained in the Production Example was added to wort adjusted to a sugar content of 11 ° P (plateau), and left standing fermentation was performed at 13 ° C. for 48 hours. After completion of the fermentation, the concentration of the generated total diacetyl (including the precursor) was measured. The results are shown in FIG. As is apparent from the figure, the production of diacetyl was extremely low even during the fermentation, and was 0.16 mg / l after the completion of the fermentation. Also,
The ethanol concentration at this time was 3.6% (w / w),
No yeast leakage was observed.
【００１６】一方、対照として内管のみを用いて従来と
同様の直径２ｍｍの繊維状固定化酵母を調製し、これを
用いて上記と同様の条件で発酵を行い、生成した全ジア
セチル濃度を測定した。結果を図２に示す。図から明ら
かなように、発酵中に多量のジアセチルが生成し、発酵
終了後の濃度は0.７ｍｇ／ｌであった。また、このとき
のエタノール濃度は3.６％（ｗ／ｗ）であり、酵母は1.
０×１０6 個／ｍｌ漏れ出ていた。On the other hand, a fibrous immobilized yeast having a diameter of 2 mm similar to the conventional one was prepared using only the inner tube as a control, and fermentation was performed using the yeast under the same conditions as above, and the total diacetyl concentration produced was measured. did. The results are shown in FIG. As is clear from the figure, a large amount of diacetyl was produced during fermentation, and the concentration after fermentation was 0.7 mg / l. At this time, the ethanol concentration was 3.6% (w / w), and the yeast concentration was 1.
0 × 10 6 cells / ml were leaking.
【００１７】[0017]
【発明の効果】本発明によれば、固定化酵母を用いてビ
ールなどの酒類を連続的に製造するにあたり、ジアセチ
ル類の生成を抑え、香味の安定した酒類を短期間で効率
よく製造することができる。According to the present invention, in continuously producing alcoholic beverages such as beer using immobilized yeast, it is possible to suppress the production of diacetyls and efficiently produce alcoholic beverages having a stable flavor in a short period of time. Can be.
【図１】 本発明の方法における全ジアセチル濃度，仮
性エキス量および酵母の漏出量に関するグラフである。FIG. 1 is a graph showing the total diacetyl concentration, the amount of pseudo extract and the amount of yeast leakage in the method of the present invention.
【図２】 対照の方法における全ジアセチル濃度，仮性
エキス量および酵母の漏出量に関するグラフである。FIG. 2 is a graph showing the total diacetyl concentration, the amount of pseudo extract and the amount of yeast leakage in the control method.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭61−78374（ＪＰ，Ａ) 特開 昭64−67189（ＪＰ，Ａ) Ｊｏｕｒｎａｌ ｏｆ Ｆｅｒｍｅｎ ｔａｔｉｏｎ ａｎｄ Ｂｉｏｅｎｇｉ ｎｅｅｒｉｎｇ，1993年，76（３）, ｐ．199−202 (58)調査した分野(Int.Cl.7，ＤＢ名) C12C 1/00 - 13/10 C12G 1/00 - 3/14 C12N 11/04 ＪＩＣＳＴ（ＪＯＩＳ)──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-61-78374 (JP, A) JP-A-64-67189 (JP, A) Journal of Fermentation and Bioengineering, 1993, 76 (3), p. 199-202 (58) Field surveyed (Int. Cl. 7 , DB name) C12C 1/00-13/10 C12G 1/00-3/14 C12N 11/04 JICST (JOIS)
Claims (1)
て、該固定化酵母としてその表面をゲルで被覆した二重
固定化酵母を使用することを特徴とする酒類の製造法。1. A method for producing alcoholic beverages using immobilized yeast, the double of which a surface was covered with the gel as the immobilized yeast
A method for producing alcoholic beverages, comprising using immobilized yeast .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35879892A JP3346811B2 (en) | 1992-12-28 | 1992-12-28 | Alcohol production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35879892A JP3346811B2 (en) | 1992-12-28 | 1992-12-28 | Alcohol production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06197749A JPH06197749A (en) | 1994-07-19 |
| JP3346811B2 true JP3346811B2 (en) | 2002-11-18 |
Family
ID=18461170
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP35879892A Expired - Fee Related JP3346811B2 (en) | 1992-12-28 | 1992-12-28 | Alcohol production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3346811B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7022354B1 (en) * | 1999-06-30 | 2006-04-04 | Sapporo Breweries Limited | Process for producing fermentation product |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001321160A (en) | 2000-05-12 | 2001-11-20 | Kyowa Hakko Kogyo Co Ltd | Method for producing bread |
| CN103222539B (en) * | 2013-04-09 | 2015-05-06 | 思科福（北京）生物科技有限公司 | Preparation method of microbial pre-fermentation coating multilayer microcapsule |
| CN105255649B (en) * | 2015-11-16 | 2017-11-14 | 湖北工业大学 | A kind of immobilization mechanization fermentation process for increasing white wine liquid fermentation flavor component concentration |
-
1992
- 1992-12-28 JP JP35879892A patent/JP3346811B2/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| Ｊｏｕｒｎａｌ ｏｆ Ｆｅｒｍｅｎｔａｔｉｏｎ ａｎｄ Ｂｉｏｅｎｇｉｎｅｅｒｉｎｇ，１９９３年，７６（３），ｐ．１９９−２０２ |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7022354B1 (en) * | 1999-06-30 | 2006-04-04 | Sapporo Breweries Limited | Process for producing fermentation product |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06197749A (en) | 1994-07-19 |
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