JP4251388B2 - Method for producing fermented liquor containing anthocyan - Google Patents
Method for producing fermented liquor containing anthocyan Download PDFInfo
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- JP4251388B2 JP4251388B2 JP2002114233A JP2002114233A JP4251388B2 JP 4251388 B2 JP4251388 B2 JP 4251388B2 JP 2002114233 A JP2002114233 A JP 2002114233A JP 2002114233 A JP2002114233 A JP 2002114233A JP 4251388 B2 JP4251388 B2 JP 4251388B2
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Description
【０００１】
【発明が属する技術分野】
本発明はアントシアニンを含有する発酵酒の製造方法に関する。更に詳しくは、本発明は、有色サツマイモを原料としたアントシアニンを含有する発酵酒の製造方法に関する。
【０００２】
【従来の技術】
アントシアニンは赤色系植物に含まれており、機能性健康食品や発酵酒として様々な生理効果があることが知られている。例えば、特開平９−２４１６３７号には活性酸素ラジカルを除去する作用のあることが、特開２０００−１１９１６６号には皮膚の老化防止剤として使用できることが、特開２００１−３１６３９９号には抗インフルエンザウイルス活性があることが報告されている。
【０００３】
このようなアントシアニンを含む食品や発酵酒の原料としては、特開平９−９４０８４号では紫とうもろこしが、特開２０００−３２９５４号では赤米が、特開平１０−２０４３１２号、特開２００１−８６９２９号、特開２００１−１７８３８６号、特開２００１−１９０２３９号、特開２００１−３４６５４１号では有色サツマイモが、特開平９−８４５６４号ではいちごが、特開平６−１６９７５２号では紫蘇が用いられている。
【０００４】
【従来技術の問題点】
これらのうち特開平６−１６９７５２号、特開平１０−２０４３１２号、特開２０００−３２９５４号は赤色系植物からアントシアニンを抽出した液を発酵酒に配合するという手法が取られている。抽出液は人体に悪影響を与えない事が必要であるためエチルアルコールが専ら使用されるが、アルコール濃度が低いと原料植物中に含まれているアントシアニンが充分に抽出されなかったり、抽出できても長時間を要するという問題がある。また酒以外の発酵酒に用いるには、抽出液を除去する工程が必要である。
【０００５】
特開平１０−２０４３１２号、特開２００１−８６９２９号、特開２００１−１７８３８６号、特開２００１−１９０２３９号、特開２００１−３４６５４１号ではアントシアニンを含む原料植物を粉末化したものを食品に配合して使用しているが、原料植物が食品の味に影響するため、食品に配合される量には限度がある。
【０００６】
従来から知られている他の方法としては、焼酎等で実施されている蒸煮したサツマイモを発酵原料として用いる方法であるが、この方法では、蒸煮工程において本来のサツマイモが有する生体機能性物質が損なわれてしまう。
【０００７】
【本発明が解決しようとする課題】
本発明者らはこれまで赤香り米や蒸煮した有色サツマイモを発酵原料としたアントシアニンを含むワイン類似の発酵酒の製造を研究して来た。本発明はその一環としてなされたもので、有色サツマイモを発酵原料とし従来の方法よりアントシアニンの含有量の高い発酵酒を製造する方法を提供することを目的とする。本発明の第２の目的は、本来サツマイモが有する生体機能性物質を損なうことなく有効に利用した発酵酒を製造する方法を提供することを目的とする。
【０００８】
【課題を解決するための手段】
すなわち本発明は、有色サツマイモを磨砕してペースト状物にする工程（１）、該ペースト状物に白麹を配合し、４０℃〜７０℃の温度で反応させ糖化液を得る工程（２）、予め白麹と酵母とを混合した混合物を熟成しておく工程（３）、該熟成した混合物と糖化液とを混合し、熟成発酵させる工程（４）とからなるアントシアニンを含有する発酵酒の製造方法である。
【０００９】
【発明の具体的な説明】
本発明につき詳しく説明する。
【００１０】
本発明では、原料として、有色サツマイモを使用する。本発明における有色サツマイモとは、皮のみならず果肉までも有色のサツマイモで九州の特に鹿児島で多く栽培されている。このような有色サツマイモの品種としては、九州１１８号、九州１２１号、九州１２５号、九州１２８号、九系１４４号、九系１８２号等の黄色サツマイモ、九州１１９号、九系１６５号、九系１７４号、九系１９４号、九系１９５号、アヤムラサキ等の赤色サツマイモ等がある。これらのうちでは、アントシアニン含有量の多いあやむらさきと九州１１９号が好ましい。
【００１１】
本発明では糖化剤として白麹を用いる。白麹は、麹菌アスペルギルス・カワチイ（Ａｓｐｅｒｇｉｌｌｕｓ Ｋａｗａｃｈｉｉ）を含む麹である。
【００１２】
本発明で用いる酵母とは、清酒等の発酵に使用される酵母で例えば協会７号、協会９号、ワイン１号、ワイ９ン４号等を挙げることができる。これらのうちでは、協会７号、協会９号として市販されている酵母を用いることが得られる発酵酒の味がワイン類似になるため好ましい。これらの微生物はいずれも市販されており、入手が容易である。
【００１３】
本発明のアントシアニンを含有する発酵酒の製造方法においては、第１工程（１）で、原料である有色サツマイモをまず磨り潰し、ペースト状にする。磨り潰す方法としては、公知の各種の方法を採用することができる。小試的には、サツマイモを小片にした後、すりこぎで磨り潰す方法、大根おろしで磨り潰す方法等の方法を挙げることができる。大量に処理する方法としては、突起のある隙間を磨らせながら通過させる等の方法でサツマイモのペースト状物を作成することができる。
【００１４】
本発明の第２工程（２）においては、上記工程（１）で得られた有色サツマイモのペーストに白麹と水を添加する。添加する方法は特別の装置を必要とせず、公知の、固体−液体混合装置、例えば翼付撹拌機を備えた反応容器、あるいはスターラー撹拌機を備えた反応容器等を用いることができる。
【００１５】
サツマイモペーストと白麹との割合は、サツマイモペーストが通常９０〜５０重量％、好ましくは８０〜５５重量％、白麹が通常１０〜５０重量％、好ましくは２０〜４５重量％の範囲である。
【００１６】
第２工程における水の添加はサツマイモと白麹との撹拌混合を容易にするためおよび糖化反応をゆるやかにするためであり、その添加量は好ましくはサツマイモと白麹の合計重量の１／２〜２倍程度である。
【００１７】
第２の工程において、有色サツマイモのペースト、白麹及び水とからなる混合物（Ａ）を４０℃〜７０℃の温度、好ましくは４５℃〜６５℃、特に好ましくは５０〜６０℃の温度で１〜１０日、好ましくは２〜５日間、好ましくは恒温恒湿装置中に放置する。この工程により混合物を含む系内はｐＨが４程度の酸性となる。それとともに有色サツマイモのペーストは大部分が糖化される。（以後「サツマイモ糖化液」という。）
【００１８】
本発明の製造方法の第３工程では、酵母菌、麹、好ましくは米麹及び水との混合物（Ｂ）を恒温恒湿器で数日間、好ましくは３〜６日間、１０〜４０℃、好ましくは１５℃〜３５℃、特に２０〜３０℃の温度範囲で放置し熟成させる。熟成温度が低すぎると酵母の働きが低下し、一方熟成温度が高すぎると酵母の働きが低下し、死滅する恐れがある。
【００１９】
第３工程における水の添加も、主として酵母が白麹と均一に撹拌混合するためと白麹の基質である米デンプンの発酵反応をゆるやかにするためであり、その添加量は好ましくは酵母と白麹の合計重量の１／２〜２倍程度である。
【００２０】
本発明の製造方法の工程（４）では、サツマイモ糖化液と第３工程で得られた酒母とを混合し、更に熟成する。
【００２１】
サツマイモ糖化液と酒母との配合比は、サツマイモ糖化液が好ましくは７０〜３０重量％、特に好ましくは６０〜４０重量％、酒母が好ましくは３０〜７０重量％、特に好ましくは４０〜６０重量％の範囲である。
【００２２】
熟成するための温度は４０℃以下、好ましくは１５〜３５℃、特に好ましくは２０〜３０℃の温度で、時間は３時間〜３日間、好ましくは６時間〜３６時間の範囲である。熟成温度が低すぎると酵母の働きが低下し、一方熟成温度が高すぎると酵母の働きが低下し、死滅する恐れがある。熟成時間が少な過ぎると発酵が充分に進まず、一方長過ぎると、発酵で得た酒の甘味が減少する。
【００２３】
本発明のアントシアニンを含有する発酵酒の製造方法では、第２工程により製造されたサツマイモ糖化液と酒母との混合液を更に熟成・発酵させる。この工程により、最初から酵母、米麹およびサツマイモを混合して糖化・発酵させた場合に比べ時間を短縮でき、かつ酒粕を減らすことができる。
【００２４】
以上の方法で得られた原酒を必要に応じて濾過することにより、赤色のアントシアニンを大量に、有色サツマイモを蒸煮して得た発酵酒よりアントシアニンが２〜３倍多い発酵酒が得られる。
【００２５】
本発明の方法で得られた発酵酒はブドウ酒に似た風味があり、アントシアニン以外に各種ビタミン、ミネラル、植物繊維に富んでおり、発酵させたことによりエタノール、イソアミルアルコール、イソブチルアルコール等のアルコールを適度に含んでいる。
【００２６】
本発明の発酵酒はそのまま、もしくはケーキ等に混合されて使用することができる。更に発酵酒は酢酸菌を加えて食用酢にして使用することもできる。
【００２７】
本発明の発酵酒はワインに似た風味があり、かつアントシアニンを含んでいるため、活性酸素除去効果、抗インフルエンザウイルス活性、ヒト免疫不全ウイルス活性のある健康飲料として有用である。
【００２８】
【実施例】
次ぎに実施例を挙げて本発明につき更に詳しく説明するが、本発明はその要旨を超えない限りこれらの実施例になんら制約されない。
【００２９】
【実施例１】
《原料》
有色サツマイモ：赤サツマイモ（九州１１９号）
白麹 ：白麹菌（Ａｓｐｅｒｇｉｌｌｕｓ Ｋａｗａｃｈｉｉ）
酵母 ：協会９号
【００３０】
《工程１》
皮を除去後大根おろしで磨りおろした赤サツマイモのペーストを２ｋｇ調製した。
【００３１】
《工程２》
上記サツマイモペースト２ｋｇ、白麹菌１ｋｇ、脱イオン水４．２ｌとを１５ｌ容撹拌機付ジャーファーメンターに入れ、５ｒｐｍで撹拌しつつ、５５℃で４日間恒温恒湿槽に放置し、糖化液を得た。
【００３２】
《工程３》
別途白麹菌２ｋｇと酵母１ｋｇ、脱イオン水２．４ｋｇとを１５ｌ容撹拌機付ジャーファーメンターに入れ、５ｒｐｍで撹拌しつつ、２５℃で４日間恒温恒湿槽に放置し、酒母を得た。
【００３３】
《工程４》
工程２で得た糖化液５ｋｇに、工程３で得た酒母７ｋｇ、および脱イオン水２ｌとを２０ｌ容容撹拌機付ジャーファーメンターに入れ、５ｒｐｍで羽根型撹拌機で２５℃で撹拌後、１２時間恒温恒湿槽に放置し、次いで固形分を濾過して除去することにより目的の発酵酒を得た。
【００３４】
《生成物の分析》
得られた発酵酒の成分をガスクロマトグラフ法で測定した。
条件：カラム ：ＰＥＧ−ＨＴ５％、Ｕｎｉｐｏｒｔ ＨＰ ８０／１００
キャリアーガス：窒素ガス ３０ｍｌ／ｍｉｎ
検出器： ＦＩＤ
【００３５】
《アントシアニン成分量の測定》
アントシアニジン含量の測定方法としては、以下に挙げる方法を用いることができる。試料２ｇを正確にとり２％塩酸メタノール６０ｍＬを加え、水浴上で３０分間加熱還流したした後、冷却する。これに２％塩酸メタノールを加えて正確に１００ｍＬとし、濾紙で濾過をして検液とする。２％塩酸メタノールを対照として波長５３０ｎｍ〜５５０ｎｍ付近の極大吸収部における吸光度を測定し次式により求める。
アントシアニン含量（質量％）＝｛吸光度×希釈倍率（１００）／試料採取量（ｇ）｝×｛１／７６０００｝×１００
【００３６】
実施例での成分分析の結果を表．１に示す。
【００３７】
【表１】
【比較例１】
原料である赤サツマイモを蒸し器で１時間蒸し、皮を取り除いた後、磨り潰したものを用いた以外は実施例１と同様に行った。結果を表．１に併記する。
【００３９０】
【本発明の効果】
本発明の発酵酒は蒸煮しない有色サツマイモを原料としているため、有色サツマイモが本来有しているアントシアニンを損なうことなくかつ風味のある発酵酒が製造できる。このため、本発明の方法で得られた発酵酒は健康保持、健康増進酒として嗜好できる。[0001]
[Technical field to which the invention belongs]
The present invention relates to a method for producing a fermented liquor containing anthocyanins. More specifically, the present invention relates to a method for producing a fermented liquor containing anthocyanins made from colored sweet potatoes.
[0002]
[Prior art]
Anthocyanins are contained in red plants and are known to have various physiological effects as functional health foods and fermented liquors. For example, JP-A-9-241737 has an action of removing active oxygen radicals, JP-A-2000-119166 can be used as an anti-aging agent for skin, and JP-A-2001-316399 discloses anti-influenza. It has been reported to have viral activity.
[0003]
As raw materials for such anthocyanin-containing foods and fermented liquors, purple corn is disclosed in JP-A-9-94084, red rice is disclosed in JP-A-2000-32954, and JP-A-10-204312, JP-A-2001-86929. JP-A-2001-178386, JP-A-2001-190239 and JP-A-2001-346541 use colored sweet potatoes, JP-A-9-84564 uses strawberry, and JP-A-6-169552 uses shiso.
[0004]
[Problems of the prior art]
Among these, JP-A-6-169752, JP-A-10-204312, and JP-A-2000-32954 employ a technique of blending a liquid obtained by extracting anthocyanin from a red plant with fermented liquor. Ethyl alcohol is used exclusively because the extract must not adversely affect the human body, but if the alcohol concentration is low, the anthocyanins contained in the raw material plant may not be sufficiently extracted or extracted. There is a problem that it takes a long time. Moreover, in order to use for fermented liquors other than liquor, the process of removing an extract is required.
[0005]
In JP-A-10-204312, JP-A-2001-86929, JP-A-2001-178386, JP-A-2001-190239, and JP-A-2001-346541, a powdered raw material plant containing anthocyanins is blended into food. However, there is a limit to the amount that can be added to the food because the raw plant affects the taste of the food.
[0006]
Another method conventionally known is a method of using steamed sweet potato as a fermentation raw material, which is carried out in shochu etc., but this method impairs the biofunctional substance of the original sweet potato in the steaming process. It will be.
[0007]
[Problems to be solved by the present invention]
The present inventors have studied the production of fermented liquor similar to wine containing anthocyanins using red-scented rice and steamed colored sweet potato as fermentation raw materials. The present invention has been made as a part thereof, and an object of the present invention is to provide a method for producing fermented liquor having a higher anthocyanin content than conventional methods using colored sweet potato as a fermentation raw material. The second object of the present invention is to provide a method for producing fermented liquor that is effectively used without impairing the biofunctional substance inherently contained in the sweet potato.
[0008]
[Means for Solving the Problems]
That is, the present invention includes a step (1) of grinding colored sweet potatoes into a paste-like product, a step of blending white koji into the paste-like product and reacting at a temperature of 40 ° C. to 70 ° C. to obtain a saccharified solution (2 ), An anthocyanin-containing fermented liquor comprising a step (3) of preliminarily mixing a mixture of white birch and yeast, and a step (4) of mixing the matured mixture and a saccharified solution and subjecting to aged fermentation (4) It is a manufacturing method.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail.
[0010]
In the present invention, colored sweet potato is used as a raw material. The colored sweet potato in the present invention is a colored sweet potato not only for the skin but also for the flesh and is cultivated in Kagoshima, especially in Kagoshima. As such varieties of colored sweet potatoes, yellow sweet potatoes such as Kyushu 118, Kyushu 121, Kyushu 125, Kyushu 128, Nine Series 144, Nine Series 182, etc., Kyushu 119, Nine Series 165, Nine Series 174, Series 194, Series 195, and red sweet potatoes such as Ayamurasaki. Of these, Ayamurasaki and Kyushu 119, which have a high anthocyanin content, are preferred.
[0011]
In the present invention, birch is used as a saccharifying agent. The white moth is a moth containing Aspergillus Kawachii.
[0012]
The yeast used in the present invention is a yeast used for fermentation of sake or the like, and examples thereof include Association No. 7, Association No. 9, Wine No. 1, Wye No. 9 No. 4, and the like. Among these, the taste of fermented liquor obtained by using yeast marketed as Association No. 7 and Association No. 9 is preferred because it is similar to wine. All of these microorganisms are commercially available and are easily available.
[0013]
In the method for producing a fermented liquor containing anthocyanins of the present invention, the colored sweet potato as a raw material is first ground into a paste in the first step (1). As the grinding method, various known methods can be employed. As a trial, after making sweet potato into small pieces, a method of grinding with a pestle, a method of grinding with a radish grated, etc. can be mentioned. As a method for processing in a large amount, a sweet potato paste-like material can be prepared by a method such as passing a gap with protrusions while polishing.
[0014]
In the second step (2) of the present invention, birch and water are added to the colored sweet potato paste obtained in the step (1). The addition method does not require a special apparatus, and a known solid-liquid mixing apparatus such as a reaction vessel equipped with a bladed stirrer or a reaction vessel equipped with a stirrer stirrer can be used.
[0015]
The ratio of the sweet potato paste to the white birch is usually in the range of 90-50 wt%, preferably 80-55 wt% for the sweet potato paste, and 10-50 wt%, preferably 20-45 wt% for the white potato paste.
[0016]
The addition of water in the second step is to facilitate stirring and mixing of sweet potato and white birch and to moderate the saccharification reaction, and the addition amount is preferably 1/2 to the total weight of sweet potato and white birch. It is about twice.
[0017]
In the second step, the mixture (A) consisting of the colored sweet potato paste, birch and water is heated to 40 ° C to 70 ° C, preferably 45 ° C to 65 ° C, particularly preferably 50 ° C to 60 ° C. -10 days, preferably 2-5 days, preferably in a constant temperature and humidity apparatus. By this step, the system containing the mixture becomes acidic with a pH of about 4. At the same time, most of the colored sweet potato paste is saccharified. (Hereafter referred to as “sweet potato saccharified solution”)
[0018]
In the third step of the production method of the present invention, a mixture (B) of yeast, rice bran, preferably rice bran and water, is kept in a thermo-hygrostat for several days, preferably 3-6 days, 10-40 ° C., preferably Is allowed to stand for aging in a temperature range of 15 ° C to 35 ° C, particularly 20 to 30 ° C. If the ripening temperature is too low, the function of the yeast is lowered, while if the ripening temperature is too high, the function of the yeast is lowered and may be killed.
[0019]
The addition of water in the third step is also mainly for the yeast to stir and mix uniformly with the white birch and to moderate the fermentation reaction of the rice starch which is the substrate of the white birch. It is about 1/2 to 2 times the total weight of the straw.
[0020]
In step (4) of the production method of the present invention, the sweet potato saccharified solution and the liquor obtained in the third step are mixed and further aged.
[0021]
The mixing ratio of the sweet potato saccharified solution and the liquor is such that the sweet potato saccharified solution is preferably 70 to 30% by weight, particularly preferably 60 to 40% by weight, and the liquor is preferably 30 to 70% by weight, particularly preferably 40 to 60% by weight. Range.
[0022]
The temperature for aging is 40 ° C. or less, preferably 15 to 35 ° C., particularly preferably 20 to 30 ° C., and the time is 3 hours to 3 days, preferably 6 hours to 36 hours. If the ripening temperature is too low, the function of the yeast is lowered, while if the ripening temperature is too high, the function of the yeast is lowered and may be killed. If the aging time is too short, the fermentation does not proceed sufficiently, while if it is too long, the sweetness of the sake obtained by fermentation decreases.
[0023]
In the method for producing fermented liquor containing anthocyanins of the present invention, the mixed solution of the sweet potato saccharified solution and the liquor mother produced in the second step is further ripened and fermented. By this step, time can be shortened and sake lees can be reduced compared to the case where yeast, rice bran and sweet potato are mixed and saccharified and fermented from the beginning.
[0024]
By filtering the raw liquor obtained by the above method as necessary, fermented liquor having a large amount of red anthocyanins and 2-3 times more anthocyanins than fermented liquors obtained by steaming colored sweet potatoes can be obtained.
[0025]
The fermented liquor obtained by the method of the present invention has a flavor similar to that of wine, rich in various vitamins, minerals and plant fibers in addition to anthocyanins, and fermented alcohols such as ethanol, isoamyl alcohol, isobutyl alcohol, etc. Moderately.
[0026]
The fermented liquor of the present invention can be used as it is or mixed with a cake or the like. Furthermore, fermented liquor can be used as edible vinegar by adding acetic acid bacteria.
[0027]
Since the fermented liquor of the present invention has a flavor similar to wine and contains anthocyanin, it is useful as a health drink with active oxygen removal effect, anti-influenza virus activity, and human immunodeficiency virus activity.
[0028]
【Example】
Next, although an Example is given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these Examples, unless the summary is exceeded.
[0029]
[Example 1]
"material"
Colored sweet potato: Red sweet potato (Kyushu 119)
Egret: Aspergillus Kawachii
Yeast: Association No. 9 [0030]
<< Process 1 >>
After removing the skin, 2 kg of red sweet potato paste polished with radish grated was prepared.
[0031]
<< Process 2 >>
Put 2 kg of the above sweet potato paste, 1 kg of white koji mold, and 4.2 l of deionized water in a 15 l jar fermenter with a stirrer and leave it in a constant temperature and humidity chamber at 55 ° C. for 4 days while stirring the saccharified solution. Obtained.
[0032]
<< Process 3 >>
Separately, 2 kg of white koji mold, 1 kg of yeast and 2.4 kg of deionized water were placed in a 15 liter jar fermenter equipped with a stirrer and left in a constant temperature and humidity chamber at 25 ° C. for 4 days to obtain a liquor mother. .
[0033]
<< Process 4 >>
5 kg of the saccharified solution obtained in Step 2 and 7 kg of the liquor obtained in Step 3 and 2 liters of deionized water are placed in a 20 liter jar fermenter with a stirrer and stirred at 25 ° C. with a blade-type stirrer. The desired fermented liquor was obtained by leaving it in a constant temperature and humidity chamber for 12 hours and then removing the solid content by filtration.
[0034]
《Product analysis》
The components of the obtained fermented liquor were measured by gas chromatography.
Condition: Column: PEG-HT 5%, Uniport HP 80/100
Carrier gas: Nitrogen gas 30ml / min
Detector: FID
[0035]
<Measurement of anthocyanin content>
As a method for measuring the anthocyanidin content, the following methods can be used. Take 2 g of sample accurately, add 60 mL of 2% hydrochloric acid methanol, and heat to reflux for 30 minutes on a water bath, then cool. Add 2% hydrochloric acid methanol to make exactly 100 mL, and filter with filter paper to make a test solution. The absorbance at the maximum absorption portion near the wavelength of 530 nm to 550 nm is measured using 2% hydrochloric acid methanol as a control, and obtained by the following formula.
Anthocyanin content (mass%) = {absorbance × dilution ratio (100) / sampled amount (g)} × {1/76000} × 100
[0036]
The result of the component analysis in an Example is a table | surface. It is shown in 1.
[0037]
[Table 1]
[Comparative Example 1]
It was carried out in the same manner as in Example 1 except that the raw red sweet potato was steamed with a steamer for 1 hour, the skin was removed, and the ground was used. Table of results. It is written together with 1.
[00390]
[Effect of the present invention]
Since the fermented liquor of the present invention is made from colored sweet potatoes that are not steamed, a fermented liquor with flavor can be produced without impairing the anthocyanins inherent in the colored sweet potatoes. For this reason, the fermented liquor obtained by the method of the present invention can be tasted as health maintenance and health promotion liquor.
Claims (1)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002114233A JP4251388B2 (en) | 2002-04-17 | 2002-04-17 | Method for producing fermented liquor containing anthocyan |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002114233A JP4251388B2 (en) | 2002-04-17 | 2002-04-17 | Method for producing fermented liquor containing anthocyan |
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| JP2003304858A JP2003304858A (en) | 2003-10-28 |
| JP4251388B2 true JP4251388B2 (en) | 2009-04-08 |
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| JP2009225685A (en) * | 2008-03-19 | 2009-10-08 | Kumamoto Technology & Industry Foundation | Brewage using adlay as raw material and method for producing the same |
| JP2011067129A (en) * | 2009-09-25 | 2011-04-07 | Hoppy Beverage Kk | Method for producing sparkling liquor |
| KR101756123B1 (en) | 2016-01-27 | 2017-07-17 | 주식회사 키토라이프 | Manufacturing method of anthocyanin oligomer using crude enzyme from aspergilus sp. |
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