JPH0251591B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing fermented food and drink materials such as low-alcoholic fermented fruit juices and fermented extracts that can be widely applied to food and drink products. [Prior Art] In recent years, various types of soft drinks have come on the market, and some of them contain alcoholic beverages such as wine, fruit liquor, and beer so that the alcohol content is less than 1%. Some have the flavor of fermented drinks. However, such products have insufficient fermented flavor and are not satisfactory as low-alcoholic foods and drinks. In addition, when the raw sugar solution is directly fermented with yeast and used, operations such as controlling the fermentation, isolating and sterilizing the proliferated bacteria are troublesome, and the alcohol content is 1.
It is very difficult to obtain a good strong fermented flavor as the fermentation has to be limited to less than %. [Problems to be Solved by the Invention] As described above, it is desired to provide a method that can ferment a sugar liquid and convert it into a good and strong fermented flavor while suppressing the alcohol content to less than 1%. [Means for Solving the Problem] In order to solve this problem, the present inventors have intensively researched various fermentation methods, and found that by immobilizing yeast and performing the fermentation process at a low temperature, it is possible to directly produce sugar from liquid sugar. The present invention has been completed by discovering that it is possible to extremely easily produce foods and beverages such as fermented fruit juices and fermented extracts that have a good and strong fermented flavor while suppressing the alcohol content to less than 1%, which was extremely difficult with fermentation methods. did. That is, the present invention relates to a method for producing a low-alcohol fermented food/drink material, which is characterized in that a sugar solution having a Brix of 26° to 70° is treated with an immobilized biocatalyst using yeast at a low temperature of -5 to +15°C. The sugar liquid used as a substrate in the present invention may be one containing sugars fermented by yeast,
For example, fruit juices such as concentrated apple juice, concentrated tangerine juice, and wine raw material juice; dried fruit water extract concentrates of pine conch, plum conk, etc., malt extract, corn syrup, molasses, and mixtures thereof are used. Further, the yeast used in the present invention may be any yeast as long as it can ferment the sugar solution and convert it into a good flavor, such as Saccharomyces cerevisiae, Saccharomyces carlsbergensis.
carlsbergensis), Saccharomyces formosensis, Saccharomyces rouxii,
Schizosaccharomyces pombe, Schizosaccharomyces melasei
mellacei), Zygosaccharomyces japonicus, Zygosaccharomyces soya,
Pichia famentans (Pichia
fermentans), Pichia xylosa (Pichia
xylosa), Candida pseudotropicalis, etc., but it is particularly desirable to use yeasts of the genus Satucharomyces and Schizosatucharomyces. These can be used alone or in a mixture of two or more. In carrying out the present invention, we first select a yeast strain that is most suitable for the raw sugar solution that will serve as a substrate, that is, a strain that has an enzyme that can most efficiently convert the raw sugar solution into a good flavor when fermenting the raw sugar solution. Select. The selected yeast strain is immobilized and used as a biocatalyst. Yeast may be immobilized by known methods. For example, the yeast cells are cultured in a medium containing a raw sugar solution adjusted to a Brix of 5° to 10°, and collected by centrifugation. The wet bacterial cells are then processed using a polymer gel, such as polyacrylamide, polyvinyl alcohol, etc., using a conventional method.
It is coated with konjac powder, carrageenan, alginic acid, etc. and fixed in a gel form. At this time, a crosslinking agent, a polymerization initiator, a polymerization accelerator, etc. may be added if necessary. The immobilized gel is shaped into a dice shape, bead shape, membrane shape, etc. depending on the processing conditions. In addition, yeast can also be supported on a suitable carrier such as a porous material. The immobilized biocatalyst thus obtained can be used alone or in combination of two or more. More preferably, in order to obtain a certain level of enzyme activity, the immobilized yeast is grown using the raw sugar solution as a medium to bring it into a saturated state or a near saturated state. The immobilized biocatalyst prepared in this manner exhibits stable activity over a long period of time. Next, a reaction is carried out at low temperature using the raw sugar solution as a substrate and an immobilized biocatalyst. The substrate concentration during the reaction is
Brix is in the range of 26° to 70°, but preferably Brix is 26° to 40°. The reaction temperature is -5 to +15°C, preferably 5 to 10°C. This is necessary to suppress the production of alcohol while enhancing the fermentation aroma. If the reaction temperature is -5°C or lower, the enzyme activity decreases, so the reaction takes a long time, and there is a risk that the gel may be destroyed by freezing. On the other hand, if the reaction temperature exceeds 15°C, enzyme activity increases and it becomes difficult to keep the alcohol content below 1%, which may cause the yeast to leave due to softening and dissolution of the gel. In addition, the reaction time is usually 5 to 70 hours, but the alcohol content is less than 1% based on sample analysis and sensory evaluation by sampling during the reaction, taking into account the substrate concentration, reaction temperature, activity of the immobilized biocatalyst, etc. The time point at which the flavor of the fermented liquid is the best is selected. After the reaction, gel and other impurities are removed from the reaction system to obtain the desired fermentation liquid. When trying to obtain a similar fermentation solution using the normal direct fermentation method, the substrate
At a high concentration of Brix 40° or higher, even at temperatures suitable for culture, bacterial growth is slow and fermentation does not occur, or even fermentation is very weak, making it unsuitable for practical use. On the other hand, when the substrate concentration is less than 30 degrees Brix, fermentation may be weak if cultured for a long time at low temperatures below 5 degrees Celsius, but under favorable conditions of 10 degrees Celsius or higher, bacterial growth becomes active and the ethanol production is less than 1%. In both cases, it is difficult to control the bacteria, and in both cases, complicated operations are required to remove the proliferated bacterial cells. In this regard, according to the method of the present invention using a biocatalyst with a sufficient amount of immobilized bacterial cells, even if the substrate has a high concentration of around 40° Brix, the amount of alcohol produced can be suppressed to less than 1%, and the fermentation can produce a good and strong flavor. A liquid can be obtained in a short time, bacterial cells can be easily removed, and a product of stable quality can be produced. The fermented liquid thus obtained can be widely used as a fermented food/drink material for soft drinks, health drinks, milk drinks, fruit sauces, jellies, ice creams, chiyocolate, candy, Western sweets, Japanese sweets, etc. [Examples] The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these Examples. Example 1 150 ml of concentrated apple juice prepared to Brix 10° was dispensed into two 500 ml Sakaguchi flasks, and 1 platinum loopful of Satucharomyces cerevisiae AHU-3054 was inoculated into the flasks, and the mixture was heated at 27°C at 72°C using a rotary shaker. A shaking culture was performed for an hour. Next, the culture solution
Collect bacteria by centrifugation at 6000 rpm for 10 minutes, suspend in sterile physiological saline, and centrifuge under the same conditions.
After repeated washing, 2.4 g of wet bacterial cells were obtained. 2 g of this wet bacterial body was suspended in 18 ml of physiological saline, 3 g of acrylamide monomer was added, N was added as a crosslinking agent,
Add 1.6 g of N′-methylenebisacrylamide,
Furthermore, 2 ml of 5% β-dimethylaminopropionitrile as a polymerization accelerator and 2.5% as a polymerization initiator.
2 ml of potassium peroxo disulfate was added, mixed well and left to stand at 37°C for 30 minutes, yielding an elastic gel. After cooling and solidifying this gel, it was cut into dice shapes using a cutter and thoroughly washed with saline warm water. 20g of the gel prepared as above
Soaked in 80g of concentrated apple juice prepared to Brix 10°,
An immobilized biocatalyst with stable activity was prepared by treating the gel at 20°C for 48 hours to saturate the yeast in the gel. 20 g of this immobilized biocatalyst was reacted with 180 g of concentrated apple juice at a Brix of 26° at 5° C. for 17 hours to avoid damaging the gel, and then the gel was removed. Next, fine particles were removed by centrifugation (5000 rpm), and then sterilized at 80 to 85°C for 30 minutes to obtain 175 g of fermented fruit juice. The resulting fermented fruit juice has an ethanol content of 0.14%
(0.01% before reaction, quantified by high performance liquid chromatography), and although its production is suppressed, isoamyl alcohol is an important factor of fermentation aroma components, as shown in the headspace gas chromatogram in Figure 1. was observed, and sensory evaluation by trained panelists also revealed that the concentrated apple juice was converted into a good and strong fermented flavor (see Table 1).
In addition to the water dilution evaluation, the sensory evaluation was performed as a carbonated drink using the following formulation example, and the same results as the water dilution evaluation were obtained. Prescription example

[Table] Fill both bottles into bottles and sterilize them at 75℃ for 20 minutes using the usual method.
Make it a carbonated drink. Example 2 Using 300 ml of malt extract adjusted to Brix 5° as a culture medium, Saccharomyces carlsbergensis was grown.
AHU-3086 was collected under the same conditions as in Example 1 to obtain 2.5 g of wet bacterial cells. Add 2g of this wet bacterial body to warm physiological saline.
The suspension was suspended in 24.5 ml, and this was rapidly mixed with a solution prepared by dissolving 3.5 g of carrageenan in 70 ml of saline warm water while keeping the temperature at 50 to 55°C. This turbid solution was dropped into 500 ml of ice-cooled 2% KCl sterilized solution to form a gel into a bead shape. 60 g of this bead-shaped gel was immersed in 300 ml of malt extract with a Brix of 5°, and cultured at 20°C for 72 hours to saturate the yeast in the gel, thereby preparing a bead-shaped immobilized biocatalyst. 60 g of this bead-shaped immobilized biocatalyst and 300 g of malt extract adjusted to Brix 30° were stirred and reacted at 5 to 7°C for 70 hours, and the same post-treatment as in Example 1 was performed, and 285 g of fermented malt extract.
I got it. The obtained fermented malt extract has an ethanol content of
Although the production is suppressed to 0.38% (0.17% before reaction), the production of isoamyl alcohol is significant as shown in Figure 2, and sensory evaluation shows that it has a strong beer-like aroma. Approved (see Table 1). Test Example In order to test the stability of the activity of the immobilized biocatalyst, 20 batches of repeated tests were conducted in succession using the same immobilized biocatalyst under the conditions described in Example 2 with a reaction time of 24 hours. Ivy. When looking at the amount of alcohol produced as a measure of the activity of the immobilized biocatalyst, as shown in Table 2, there is almost no change in each batch, and the quality and strength of the fermented aroma produced are almost the same through sensory evaluation. This confirmed that the activity of the immobilized biocatalyst was very stable over a long period of time. Example 3 Dizosatucharomyces pombe IFO-0340 was cultured and collected according to Example 1 using 300 ml of molasses solution adjusted to 5° Brix as a culture medium, and 2 g of the obtained wet bacterial cells were cultured using the method of Example 2. It was fixed by Soak 60g of this bead-shaped gel in 300ml of molasses solution with a Brix of 5° and hold at 20°C.
The yeast was cultured for 45 hours to saturate the gel. 50g of this immobilized biocatalyst and 300g of Brix 40° molasses solution
ml was added and reacted at 4°C for 48 hours to obtain 297 ml of fermentation liquid. The ethanol content of the obtained fermentation liquid is
The concentration was 0.48%, and the production of a strong rum-like fermented aroma was observed (see Figure 3 and Table 1).

【table】

〔Effect of the invention〕

According to the present invention, it is possible to easily and stably obtain a fermentation liquid having a remarkable fermentation flavor while suppressing the amount of ethanol produced to less than 1%, and the obtained fermentation liquid can be widely applied as a fermented food and drink material. Can be done.

[Brief explanation of drawings]

Figure 1 shows the headspace gas chromatograms of concentrated apple juice, Figure 2 shows the malt extract, and Figure 3 shows the headspace gas chromatograms of the molasses solution before and after the reaction, respectively.

Claims (1)

[Claims] 1. Production of a low-alcohol fermented food and drink material, characterized in that a sugar solution with a Brix of 26° to 70° is treated at a low temperature of -5 to +15°C with an immobilized biocatalyst using yeast. Law. 2 The immobilized biocatalyst is obtained by immobilizing wet yeast cells obtained by culturing in a medium containing a raw sugar solution with a Brix of 5° to 10° using a conventional method, molding, and then growing using the raw sugar solution as a medium. The method according to claim 1.