JPH0491782A - Preparation of food and drink - Google Patents

Abstract

PURPOSE:To prepare a food and drink such as highly fragrant alcoholic beverage, bread and fermented seasoning by using a yeast belonging to genus Saccharomyces and resistant to azetidinecarboxylate. CONSTITUTION:A yeast belonging to genus Saccharomyces, resistant to azetidinecarboxylate and capable of producing isobutyl alcohol and isoamyl alcohol, e.g. Saccharomyces cerevisiae AC-6 strain (FERM BP-3035) which is a mutant of commercially available yeast such as brewers' yeast is cultured in a conventional medium containing a carbon source, a nitrogen source, etc., under aerobic condition by semi-batch process to obtain a yeast suitable for the baking of bread. The yeast and water are added to bread dough composed mainly of wheat flour and the mixture is subjected to kneading, fermentation, molding and baking to obtain bread. A stock liquor can be prepared by the alcoholic fermentation of molasses, potato, etc., with the above yeast. A food or drink having excellent and unique fragrance can be prepared by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to the production of mutant yeast belonging to the genus Satucharomyces and foods and drinks using the yeast, such as alcoholic beverages, bread products, fermented seasonings (also referred to as brewed seasonings), etc. The present invention relates to a method and food and drink products manufactured by the method.

BACKGROUND OF THE INVENTION Aroma is important in foods and beverages such as alcoholic beverages, fermented seasonings, and bread, and alcohols and esters are important components that determine their aroma characteristics. In particular, isoamyl alcohol and isoamyl acetate are known to be factors that affect the gorgeous aroma (New Edition, Brewing Ingredients - List, Japan Brewing Association, 1978).

It is also known that esters and alcohols are produced by yeast used in the production of alcoholic beverages, bread products, fermented seasonings, etc. (Revised "Research on Sake Yeast", Sake Yeast Research Group, 1981, 158 ~166 pages).

Conventionally, methods for increasing the amount of alcohol produced by mutant yeast include the use of norvaline-resistant strains to produce large amounts of aromatic components such as isoamyl alcohol and isoamyl acetate [Journal of the Institute of・Blinying (Journal o
f the 1st institution of Brewing
) νol, 72. p50-56 (1966)]
, norvaline, method using norleucine resistant strains [Journal of the Brewing Society]
Journal of the Bre
wing 5ociety of Japan), Vo
l, 76, No, 12. P, 843-847 (1
981)],]5'-5'-5'-refluoro-D,
Method using L-leucine resistant strain (Japanese Patent Application Laid-Open No. 62-666
9), etc. are known.

The present inventors have also reported an example in which alcohol and the like were increased using Saccharomyces cerevisiae.

For example, 4-AjDL-leucine resistant strain (JP-A-1
-257423), β-chloroalanine resistant strain,
Glyphosate resistant strain, β-2 thienylalanine resistant strain,
2-thiazolealanine-resistant strains, propargylglycine-resistant strains (Japanese Patent Application No. 1-147265), aminoethylcysteine-resistant strains (Japanese Patent Application No. 1-192234), and fluorophenylalanine-resistant strains (Japanese Patent Application Laid-open No. 2-92265) An example is a method using mutant yeast such as .

However, Sursaccharomyces cerevisiae that is resistant to azetidine carboxylate and a method for producing food and drink products using the same are not known.

Problems to be Solved by Hatsuko The purpose of the present invention is to produce foods and drinks with a high aroma using a mutant yeast that can produce larger amounts of higher alcohols, which are important aroma components in foods and drinks. .

Means for Solving the Problems According to the present invention, yeast belonging to the genus Satucharomyces and having resistance to azetidine carboxylate, and foods and drinks such as aromatic alcoholic beverages, bread products, and fermented seasonings are produced using the yeast. A manufacturing method can be provided.

The yeast of the present invention may be any yeast that belongs to the genus Satucharomyces, has resistance to azetidine carboxylate, and has the ability to produce isobutyl alcohol and isoamyl alcohol.

A specific mutant yeast cell is Saccharomyces cerevisiae (Saccharomyces cerevisiae).
isiae) ^[-6 strain (hereinafter referred to as ^C-6 strain)
can be given. Such mutant strains include, for example, beer yeast, wine yeast, sake yeast, whiskey yeast,
Commercially available yeast such as shochu yeast and baker's yeast are subjected to known mutation induction methods, such as irradiation with ultraviolet rays or radiation, or drugs such as N-methyl-N'-nitro-N-nitrosoguanidine and ethyl methanesulfonate. It can be obtained by appropriately applying a contacting method.

For example, a mutant yeast is applied to a medium containing azetidine carboxylate at a concentration that makes it impossible for the parent strain to grow, the colonies that have grown are isolated, and the isolated colonies are then used to increase the amount of the target aroma component produced. Select mutant strains.

The method for acquiring the AC-6 strain will be specifically shown below.

YST (manufactured by Kyowa Hakko Kogyo Co., Ltd.) 0.2
Microbial cell concentration 108 cells/M phosphate buffer (pH 8,0)
Suspend to ml.

Next, ethyl methanesulfunanate was added to the suspension to give a final concentration of 30d10f, and after standing at 30°C for 60 minutes, the bacterial cells were collected by centrifugation. The bacterial cells are washed with a 5% aqueous solution of thiosulfate and further washed with a phosphate buffer (pH 6.0). The bacterial cells were grown in a plate medium containing 10 mg/- of azetidine carboxylate (manufactured by Difco, Bacto Yeast Nitrogen Base 0).
．． 67%, glucose 2% and agar 1.5%)
C. for 7 days, and the colonies that appear are isolated to obtain azetidine carboxylate-resistant strains. To select superior mutant strains, culture is performed at 30° C. for 3 days in YPD medium. The aroma components contained in the obtained culture solution were then quantified, and a strain that produced an increased amount of the desired aroma component was selected and named Saccharomyces cerevisiae Yaguchi-6 strain.

Based on the Budapest Treaty, the AC6- strain was transferred to the Institute of Microbial Technology, Agency of Industrial Science and Technology on July 37, 1990, under Article 30. ．． ? Issue (FεRM BP-jOjK)
It has been deposited as.

Next, the susceptibility of the obtained mutant strain and parent strain to drugs is shown.

Azetidine carboquinreto was mixed with 0.67% Bacto Yeast Nitrogen Base manufactured by Difco, 2% glucose and 1.5% agar to the respective concentrations shown in Table 1, and mixed with an agar plate medium. did. The mutant strain and its parent strain were inoculated into this medium, and growth was observed after 4 days at 28°C. The results are shown in Table 1.

Table 1 Next, the amount of aroma produced by the mutant yeast and its parent strain was measured by the following method.

Each yeast was cultured in YPD medium at 30°C for 2 days.

The aroma components of the obtained culture solution are shown in Table 2.

The aroma components were determined by head space gas chromatography [Journal of the
Brewing Society of Japan-Vo
l, 68. P, 59-61. (1973)E.

Table 2 Isobutyl alcohol (ppm> Isoamyl alcohol (ppm> Isoamyl acetate (ppm> 12.5 64.8 22.0 58.1) Trace amount (Note) +: Growth, -: Non-growth Using the yeast of the present invention The methods for producing bread, alcoholic beverages, and fermented seasonings are carried out by conventional production methods.

First, bread production will be explained. Yeast is grown in a normal medium containing carbon sources, nitrogen sources, inorganic substances, amino acids, vitamins, etc. under aerobic conditions at a temperature of 26-33°C and a pH of 4-4.
6. Cultivation is carried out while adjusting the temperature of yeast cells, and yeast cells are collected and washed to obtain yeast cells suitable for bread production.

Carbon sources in the medium include glucose, sucrose,
Various carbohydrates can be used, such as starch hydrolysates, molasses, etc. In particular, blackstrap molasses is suitably used.

As nitrogen sources, ammonia or various inorganic and organic ammonium salts such as ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium acetate, or urea and other nitrogen-containing substances, as well as yeast extract, corn steep liquor, etc. can be used. Other inorganic substances, amino acids, vitamins and the like can be added as necessary. For culture, fed-batch culture is suitable.

Bread dough is prepared by using wheat flour as the main ingredient and adding salt, oil, water, and the yeast obtained above.

Furthermore, sugar, skim milk powder, bread improving agent (yeast food), eggs, etc. may be added to the bread dough as necessary.

Typical bread-making methods include the direct kneading method and the dough method.The former involves mixing all the ingredients from the beginning, while the latter involves first adding yeast and water to some of the flour to make the dough. This method involves combining the remaining ingredients after fermentation.

For example, in the direct kneading method, after kneading all the raw materials, 25 to 29
Ferment at ℃, divide, bench), shape, and mold. Then, after undergoing a second fermentation at 35-39°C, it is fired at 200-240°C.

Alcohol (distilled spirits such as shochu and whiskey,
This section explains the production of wine, sake, etc.) and fermented seasonings. Both productions involve alcoholic fermentation using yeast. As a sugar source, these manufacturing methods include
A method of directly fermenting fruits such as grapes, molasses, glucose, etc. with yeast (single fermentation), potatoes, wheat, buckwheat, etc.
A known method is to saccharify starch from grains such as corn using filamentous fungi (Aspergillus oryzae) or enzyme preparations, and then perform alcoholic fermentation with yeast (parallel multiple fermentation).

Fermentation is carried out at a pH of 3.5 to 5.0 and a temperature of 6 to 15° C. with stirring, and is controlled with careful attention to microorganisms.

After ethanol is produced, the moromi is filtered to obtain unprocessed sake. Distilled liquor is obtained from moromi using a pot still. Fermented seasonings are made by adding salt to the moromi before fermentation is complete.
It is obtained by passing the sake through the process of adding acetic acid, etc. (making it non-drinkable as stipulated by the Liquor Tax Law).

For example, shochu is manufactured as follows.

Koji, which is made by breeding white koji mold on steamed rice, is used as a saccharification agent, and then steamed rice (or steamed grains such as barley) and yeast are added.

Two-stage preparation is generally used to increase the moromi capacity as the yeast multiplies. Fermentation is carried out at a pH of 3.5 to 5.0 and a temperature of 15 to 30°C with stirring. After sufficient ethanol has been produced, the moromi is distilled to obtain unprocessed shochu.

The shochu raw sake is divided into water and microfiltered to produce shochu products.

Examples of the present invention are shown below.

Example 1 As yeast for producing bread, strains of Diamond Yeast YST and AC-6 were used.

Culture was carried out using the 301@ culture tank according to the following method.

Seed culture YPD medium, 30℃, shaking 24 hours main culture Molasses 35E (sugar content 30%) Urea 20g KLP [l+ 5g Exponential fed batch culture 10 hours pH adjustment pH 4, 5, adjusted culture temperature with ammonia 3
0°C, aeration rate: 30 p/min, stirring: 360 m (9 m) After culturing, the yeast was washed with water and dehydrated to obtain pressed yeast.

Using the obtained yeast, bread was prepared according to the formulation and process described below.

(Blend) Strong wheat flour 100 (I parts heavy) Yeast
3 Yeast food 0.1 Sugar 6 Salt 1.8 Skimmed milk powder 2 Shortening 4 Water 62 (Process) Dough kneading 3 minutes on low speed, 6 minutes on medium speed, 5 minutes on medium high speed (SC1
, 51 type, manufactured by Kanto Mixing Machine Industry Co., Ltd.) Rolling temperature 27℃ Floor time 28℃, 40 minutes bench time Room temperature 15 minutes Bake 40℃, humidity 85%, 50 minutes baking 2
The aroma components of the bread obtained at 15° C. for 30 minutes were measured as follows. 5
g of crushed bread crumbs were placed in a 20-capacity vial, sealed, heated at 50°C for 60 minutes, and then quantified by head space gas chromatography. Journal of the Brewing・Society of Japan Vo1.68. p. 59
~61. (1973)].

The results are shown in Table 3.

Table 3: Isobutyl alcohol (ppm) Isoamyl alcohol (ppm) Isoamyl acetate<ppm) Trace amount Trace amount Example 2 Shochu was brewed using strains of Dia YST and AC-6 as yeasts for producing barley shochu. .

The preparation of moromi was carried out as shown in Table 4, with rice malt being used for the first preparation and barley with a milling degree of 75% being used for the second preparation.

No. table No. table material Koji rice (g) Barley (g) Pumped water (g) Moromi management, the temperature of the moromi was kept at 20°C from beginning to end.

The second preparation was carried out 5 days after the first preparation, and the distillation was further carried out 10 days later.

Table 5 shows the components of the brewed aged moromi, and Table 6 shows the aroma components of the distilled shochu.

Table 5 aroma component YST Ethyl caproate (ppm) (Published by B Honjozo Kyokai).

Isobutyl alcohol (ρρ1Tl) Isoamyl alcohol (ppm) (The above values were measured after adjusting the ethanol concentration to 25.0%.) Example 3 Production of fermented seasonings As yeasts, Daiyase) YST and fermented seasonings were produced using each building of AC6).

Table 7 Purchased and mixed raw materials Primary preparation Steamed rice (g) 1.80 Koji rice (g) 150 Pumped water (g) 380 (added to the pumped water for supplementary preparation) Secondary preparation Total: 6.2 ml of lactic acid was added and the fermentation was controlled at a temperature of 25°C throughout. A second preparation was carried out on the third day after the first preparation, and after another 5 days, a non-drinkable treatment was carried out by adding 65 g of common salt. After another 2 days, insoluble components were removed by compression filtration to obtain a fermented seasoning.

Table 8 shows the ingredients of the produced fermented seasoning.

Table 8 Effects of the Invention By using the mutant yeast obtained in the present invention, it is possible to produce foods and drinks with a high aroma and aroma characteristics different from conventional ones.

Patent applicant (102) Kyowa Hakko Kogyo Co., Ltd. ST Alcohol (%) 1.6.1
160 acidity 4.7 4.5 Chemical content (%) 8.9 8
3 meals Salt 02 (%) 2.7
26p H3,93,F

Claims (1)

[Scope of Claims] (1) Yeast belonging to the genus Saccharomyces and having azetidine carboxylate resistance. (2) The yeast according to claim (1), wherein the yeast is Saccharomyces cerevisiae. (3) Claim in which the yeast is a yeast having the ability to produce isobutyl alcohol and isoamyl alcohol (
The yeast described in 1) or (2). (4) A method for producing a food or drink product characterized by using yeast that belongs to the genus Saccharomyces and has resistance to azetidine carboxylate. (5) The method for producing food and drink products according to claim (4), wherein the food and drink products are alcoholic beverages, bread products, or fermented seasonings. (6) Food and drink products manufactured using yeast that belongs to the genus Saccharomyces and has resistance to azetidine carboxylate.