JPH0559698B2 - - Google Patents
Info
- Publication number
- JPH0559698B2 JPH0559698B2 JP7158584A JP7158584A JPH0559698B2 JP H0559698 B2 JPH0559698 B2 JP H0559698B2 JP 7158584 A JP7158584 A JP 7158584A JP 7158584 A JP7158584 A JP 7158584A JP H0559698 B2 JPH0559698 B2 JP H0559698B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- fermentation
- concentration
- raw material
- diacetyl
- 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 - Lifetime
Links
- 238000000855 fermentation Methods 0.000 claims description 66
- 230000004151 fermentation Effects 0.000 claims description 64
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 60
- 238000000034 method Methods 0.000 claims description 34
- 239000007788 liquid Substances 0.000 claims description 28
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 27
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 24
- 239000001301 oxygen Substances 0.000 claims description 24
- 229910052760 oxygen Inorganic materials 0.000 claims description 24
- 239000002994 raw material Substances 0.000 claims description 24
- 235000013334 alcoholic beverage Nutrition 0.000 claims description 17
- 239000000758 substrate Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000006227 byproduct Substances 0.000 claims description 4
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 56
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000011324 bead Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000007789 gas Substances 0.000 description 4
- 238000005273 aeration Methods 0.000 description 3
- 235000010410 calcium alginate Nutrition 0.000 description 3
- 229960002681 calcium alginate Drugs 0.000 description 3
- 239000000648 calcium alginate Substances 0.000 description 3
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000582914 Saccharomyces uvarum Species 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000003635 deoxygenating effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- NMDWGEGFJUBKLB-YFKPBYRVSA-N (2S)-2-hydroxy-2-methyl-3-oxobutanoic acid Chemical compound CC(=O)[C@](C)(O)C(O)=O NMDWGEGFJUBKLB-YFKPBYRVSA-N 0.000 description 1
- VUQLHQFKACOHNZ-UHFFFAOYSA-N 2-Aceto-2-hydroxybutanoate Chemical compound CCC(O)(C(C)=O)C(O)=O VUQLHQFKACOHNZ-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- YRKCREAYFQTBPV-UHFFFAOYSA-N acetylacetone Chemical compound CC(=O)CC(C)=O YRKCREAYFQTBPV-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006392 deoxygenation reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- TZMFJUDUGYTVRY-UHFFFAOYSA-N ethyl methyl diketone Natural products CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 150000002576 ketones Chemical group 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Description
【発明の詳細な説明】
発明の背景
本発明は、酒類の急速製造法に関する。さらに
具体的には、本発明は、醗酵の際にその副生が避
け難いダイアセチルの含量の少ない酒類の製造法
に関する。DETAILED DESCRIPTION OF THE INVENTION BACKGROUND OF THE INVENTION The present invention relates to a method for rapid production of alcoholic beverages. More specifically, the present invention relates to a method for producing alcoholic beverages with a low content of diacetyl, the by-product of which is unavoidable during fermentation.
酵母の作用によつてその基質を醗酵させること
からなる酒類の製造法は古くから行なわれている
ことであつて、様々な酒類が工業的規模で生産さ
れている。 The method of producing alcoholic beverages, which involves fermenting a substrate through the action of yeast, has been practiced for a long time, and various alcoholic beverages are produced on an industrial scale.
このような酒類の代表例としてはビール、ワイ
ン等があるが醗酵による酒類の製造工程は、麦芽
汁あるいは果汁等の醸造原料液に醸造用酵母を加
えてからその酵母が増殖しながら醗酵が進行する
醗酵前期と、その後の、酵母が増殖しない状態で
醗酵が進行する醗酵後期と、からなるのがふつう
である。この場合の醗酵後期とは醗酵液中の基質
を十分にアルコールに変換させたり、香味を整え
る等、醗酵液を熟成させるためのものであるが、
その主要目的は一つに主醗酵時に不可避的に副生
したダイアセチルを消失させることがあげられ
る。 Typical examples of such alcoholic beverages include beer and wine, but in the process of manufacturing alcoholic beverages by fermentation, brewing yeast is added to a brewing raw material liquid such as malt juice or fruit juice, and then fermentation progresses as the yeast multiplies. It usually consists of an early stage of fermentation, followed by a late stage of fermentation, where fermentation proceeds without yeast growth. In this case, the late stage of fermentation is the period for maturing the fermentation liquid, such as sufficiently converting the substrate in the fermentation liquid into alcohol and adjusting the flavor.
One of its main purposes is to eliminate diacetyl, which is inevitably produced as a by-product during the main fermentation.
ところで、醸造用酵母を含水ゲル中に包接させ
る技術が進歩して、このような固定化酵母を使用
する醸造法が提案されている。固定化酵母を使用
する方法は、固定化酵母を非生物触媒と同じよう
に取扱うことができるところから、古典的醸造法
では必要であつた大規模な装置を小型化すること
ができるという利点があるうえ、固定化酵母を高
濃度（醸造原料液に対して）に使用することがで
きるので醸造時間を短縮させることができるとい
う利点もあるところから、将来の醸造技術として
期待されているものである。 By the way, the technology of including brewing yeast in a hydrogel has progressed, and brewing methods using such immobilized yeast have been proposed. The method using immobilized yeast has the advantage that the immobilized yeast can be handled in the same way as a non-biological catalyst, and the large-scale equipment required in the classical brewing method can be downsized. Moreover, it has the advantage of shortening brewing time because immobilized yeast can be used at a high concentration (relative to the brewing raw material liquid), so it is expected to be a future brewing technology. be.
しかしながら、固定化酵母を使用する場合をは
じめとして酵母を高濃度で使用する方法には、得
られる醗酵液がダイアセチル濃度の高いものであ
つて、長期間の熟成が必要であるという問題点が
ある。 However, methods that use yeast at high concentrations, such as those that use immobilized yeast, have the problem that the resulting fermentation liquid has a high diacetyl concentration and requires long-term aging. be.
ダイアセチル濃度の高い酒類は蒸れた米飯を連
想させる臭気（ダイヤセチル臭）を有しており、
このようなダイアセチル臭はその官能閾値が0.1
〜0.2mg／リツトル程度と低いので、酒類の香味
を損なうものとして醸造家から忌避されていたも
のである。 Alcoholic beverages with a high concentration of diacetyl have an odor reminiscent of steamed rice (diacetyl odor).
This type of diacetyl odor has a sensory threshold of 0.1.
Because of its low level of ~0.2 mg/liter, it was avoided by brewers as it impairs the flavor of alcoholic beverages.
このようなところから、前記の古典的醸造法で
の後醗酵をはじめとする、いつたん生成したダイ
アセチルを消失させる方法がいろいろと提案され
ているのであるが、それに加えてダイアセチルの
生成を抑制する方法も提案されている。たとえ
ば、醗酵工程を通気下に、加温下に、あるいは低
PH条件下に、行なう方法が提案されている（たと
えば、THE BREWER、1974年12月号、第638
−643頁参照）。 For this reason, various methods have been proposed to eliminate diacetyl that has already been produced, such as post-fermentation in the classical brewing method mentioned above. Methods to suppress this have also been proposed. For example, the fermentation process can be carried out under aeration, heating or low temperature.
Methods have been proposed to perform this under PH conditions (e.g., THE BREWER, December 1974, No. 638).
– see page 643).
しかしながら、これらの方法は対象が酒類であ
るところから香味その他の点で問題がある。特
に、ダイアセチルの生成を抑制する方法は、高濃
度酵母法ではダイアセチル生成量も増大するか
ら、その抑制のための条件（通気、昇温、あるい
は低PH化）を多様に変化させなければならないの
で、生成醗酵液の香味が大きく変化する可能性が
ある。従つて、製造工程上は不利であるけれども
醗酵後期に長期間をかけてダイアセチルを消失さ
せる方法が採用されてきたのである。 However, since these methods target alcoholic beverages, there are problems in terms of flavor and other aspects. In particular, in order to suppress diacetyl production, the high-concentration yeast method also increases the amount of diacetyl produced, so the conditions for suppression (aeration, temperature increase, or low pH) must be varied in various ways. Therefore, the flavor of the fermented liquid produced may change significantly. Therefore, a method of eliminating diacetyl over a long period of time in the latter stages of fermentation has been adopted, although this method is disadvantageous in terms of the production process.
さらに、固定化酵母を使用するような場合は、
特にダイアセチル生成量が多くなるので、従来実
用化まで至らなかつたという経緯がある。 Furthermore, when using immobilized yeast,
In particular, because the amount of diacetyl produced is large, it has not been put into practical use in the past.
発明の概要
要 旨
本発明は上記の点に解決を与えてダイアセチル
濃度の低い酒類を短期間に製造することを目的と
し、醗酵工程を溶存酸素量の低い条件で実施する
ことによつてこの目的を達成しようとするもので
ある。SUMMARY OF THE INVENTION The present invention aims to solve the above-mentioned problems and produce alcoholic beverages with a low diacetyl concentration in a short period of time, by carrying out the fermentation process under conditions with a low amount of dissolved oxygen. It is an attempt to achieve a goal.
従つて、本発明による酒類の製造法は、酵母の
作用によつてその基質を醗酵させることからなる
酒類の製造法において、使用酵母の濃度が基質含
有醗酵原料液に対して乾燥酵母換算で2W／Ｖ％
以上であり、醗酵をその全期間にわたつて、基質
含有醗酵原料液中の溶存酸素濃度が0.5ppm以下
の状態で実施して、ダイヤセチルの副生を実質的
に抑制すること、を特徴とするものである。 Therefore, the method for producing alcoholic beverages according to the present invention is a method for producing alcoholic beverages that involves fermenting the substrate by the action of yeast, and the concentration of the yeast used is 2W in terms of dry yeast relative to the substrate-containing fermentation raw material liquid. /V%
The above is characterized in that the fermentation is carried out in a state where the dissolved oxygen concentration in the substrate-containing fermentation raw material liquid is 0.5 ppm or less throughout the fermentation period, and the by-product of diacetyl is substantially suppressed. It is something.
効 果
このように本発明は酵母による醗酵を嫌気的状
態で実施することによつて、ダイアセチル濃度の
低い酒類を製造することに成功したものである。
本発明の一具体例は麦芽汁または果汁から高濃度
酵母法（たとえば、固定化酵母を使用する方法）
でビールまたはワインを醸造する方法であるが、
この方法によれば、ダイアセチル生産量が高くな
る高濃度酵母法でありながら、生成醗酵液中のダ
イアセチル濃度は1.0ppm以下、特に0.4ppm以
下、であることがふつうである。従つて、本発明
によれば、生成醗酵液に後醗酵を行なつてダイア
セチルを消失させるという後処理工程を長びかせ
る最大の要因が除かれ、酒類の製造時間をその香
味を損うことなく大幅に短縮することが可能であ
る。なお、本発明で「ダイアセチル」というの
は、酒類のダイアセチル臭の原因となるダイアセ
チル、ペンタンジオン等のビシナルケトン、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ハイドロキシ酸を包含する
ものである。Effects As described above, the present invention has succeeded in producing alcoholic beverages with a low diacetyl concentration by carrying out fermentation using yeast in an anaerobic state.
One specific example of the present invention is a high concentration yeast method (for example, a method using immobilized yeast) from wort or fruit juice.
is a method of brewing beer or wine,
Although this method is a high-concentration yeast method that yields a high diacetyl production amount, the diacetyl concentration in the resulting fermentation liquid is usually 1.0 ppm or less, particularly 0.4 ppm or less. Therefore, according to the present invention, the biggest factor that prolongs the post-processing process of performing post-fermentation on the produced fermentation liquor to eliminate diacetyl is eliminated, and the production time of alcoholic beverages is reduced, thereby reducing the flavor. It is possible to significantly shorten the time without any problems. In the present invention, "diacetyl" refers to vicinal ketones such as diacetyl and pentanedione, which cause the diacetyl odor in alcoholic beverages, and acetohydroxy acids such as acetolactic acid and acetohydroxybutyric acid, which are their precursors. It is inclusive.
ダイアセチルの生成を抑制すべく醗酵を通気下
に行なう方法が提案されていることは前記したと
ころであるが、このような先行技術の教示すると
ころからすれば嫌気条件下に醗酵を行なつてダイ
アセチルの生成を抑制しえたことは思いがけなか
つたことといわなければならないであろう。 As mentioned above, a method has been proposed in which fermentation is carried out under aeration in order to suppress the production of diacetyl, but based on the teachings of such prior art, it is not possible to carry out fermentation under anaerobic conditions. It must be said that it was unexpected that acetyl production could be suppressed.
発明の具体的説明
醗酵原料および酵母ならびに醗酵
酵母による醗酵をその全期間にわたつて、嫌気
的状態で行なう点を除けば、本発明での醗酵原料
液および醗酵用ならびに醗酵工程は従来のものと
本質的には変らない。Detailed Description of the Invention Fermentation raw material, yeast, and fermentation The fermentation raw material liquid, fermentation process, and fermentation process in the present invention are the same as those of the conventional fermentation process, except that the fermentation with yeast is carried out in an anaerobic state throughout the period. Essentially no change.
醗酵原料液は予定酵母の基質を含むものであつ
て、それは通常は基質としての糖を含む溶液ない
し分散液である。そのような醗酵原料液の具体例
としては、麦芽汁、何汁等がある。 The fermentation raw material liquid contains a substrate for the intended yeast, and is usually a solution or dispersion containing sugar as a substrate. Specific examples of such fermentation raw material liquids include wort, soybean juice, and the like.
このような基質を代謝してアルコールその他を
産生させる酵母も公知であつて、たとえば、サツ
カロミセス・ウバルム、サツカロミセス・セレビ
シエ、その他がある。これらの酵母は一般に通性
嫌気性菌であるが、嫌気的状態で醗酵を行なうと
いう本発明の性質からいつて、本発明は酵母を対
象とするものである。 Yeasts that metabolize such substrates to produce alcohol and other substances are also known, such as Satucharomyces ubarum, Satucharomyces cerevisiae, and others. Although these yeasts are generally facultative anaerobic bacteria, the present invention is directed to yeasts because of the nature of the present invention, in which fermentation is carried out under anaerobic conditions.
ダイアセチル生成を抑制するという本発明の効
果は、酵母を高濃度に使用する醗酵を実施する場
合に特に顕著である。具体的には、酵母濃度が醗
酵原料液に対して乾燥酵母換算で0.4W／Ｖ％
（Ｗ：グラム、Ｖ：ミリリツトル）以上、例えば
2W／Ｖ％以上、であるいうことである（濃度の
具体的定義については下記参照）。 The effect of the present invention in suppressing diacetyl production is particularly remarkable when fermentation is carried out using yeast at high concentrations. Specifically, the yeast concentration is 0.4W/V% in terms of dry yeast relative to the fermentation raw material liquid.
(W: grams, V: milliliters) or more, for example
This means that it is 2W/V% or more (see below for the specific definition of concentration).
このような高濃度酵母法の場合の酵母は、所謂
泥状酵母の外に、固定化酵母の形であつてもよ
い。非生物触媒と同じような態様で使用できると
いう点からは、固定化酵母が好ましいことは前記
したところである。 The yeast used in such a high concentration yeast method may be in the form of immobilized yeast in addition to so-called slurry yeast. As mentioned above, immobilized yeast is preferred because it can be used in the same manner as non-biological catalysts.
固定化酵母は既に公知であつて、その詳細につ
いては各種の成書または総説、たとえば福井三
郎、千畑一郎、鈴木周一編「酵素工学」（東京化
学同人）、David Williams、Douglas M.
Munnecke：Biotech.and Bioeng.23、1813−25
（1981）を参照することができる。 Immobilized yeast is already known, and its details can be found in various books or reviews, such as "Enzyme Engineering" edited by Saburo Fukui, Ichiro Chibata, and Shuichi Suzuki (Tokyo Kagaku Doujin), David Williams, Douglas M.
Munnecke: Biotech.and Bioeng. 23 , 1813−25
(1981).
固定化酵母を使用する醗酵は、たとえば固定化
酵母の粒状体を固定床としてあるいは非固定床ま
たは流動床として酵母原料液と接触させることか
らなる方法によつて行なわれるが、温和な条件で
反応が進行するという酵素反応の特性からいつ
て、固定化酵母粒状体の固定床に醗酵原料液を通
過させる（１回または複数回）方法が好ましい。
この方法も、所謂バイオリアクターによる方法と
して上記の文献等に記載されていて公知である。 Fermentation using immobilized yeast is carried out, for example, by a method consisting of contacting the granules of immobilized yeast with a yeast raw material solution as a fixed bed, a non-fixed bed, or a fluidized bed, but the reaction is carried out under mild conditions. In view of the characteristic of the enzymatic reaction that the enzyme reaction progresses, it is preferable to pass the fermentation raw material solution through a fixed bed of immobilized yeast particles (once or multiple times).
This method is also well known and is described in the above-mentioned literature as a method using a so-called bioreactor.
本発明が高濃度酵母法を実施するときに特に有
利であることは前記したところであるが、上記の
ように固定化酵母の粒状体の固定床に醗酵原料液
を通過させる場合の酵母濃度（Ｗ／Ｖ％）は、Ｖ
が固定化酵母粒を充填した反応器の容積（ml）；
Ｗがその反応器に充填された固定化酵母粒に含ま
れる酵母の乾燥状態に換算した重量（ｇ）である
として考えるものとする。 As mentioned above, the present invention is particularly advantageous when carrying out the high concentration yeast method, and the yeast concentration (W /V%) is V
is the volume of the reactor filled with immobilized yeast grains (ml);
It is assumed that W is the dry weight (g) of the yeast contained in the immobilized yeast particles filled in the reactor.
本発明によれば、醗酵の全期間を醗酵原料液中
の溶存酸素濃度が0.5ppm以下、好ましくは
0.1ppm以下、の状態で実施する。これは、典型
的には、醗酵原料液を脱酸素してから微生物を加
えて醗酵を開始させ、醗酵終了まで系外からの酸
素の侵入を防止して醗酵を行なわせるということ
を意味するものである。 According to the present invention, the dissolved oxygen concentration in the fermentation raw material liquid is 0.5 ppm or less, preferably during the entire fermentation period.
Conducted under conditions of 0.1ppm or less. This typically means that after deoxygenating the fermentation raw material liquid, microorganisms are added to start fermentation, and the fermentation is carried out by preventing oxygen from entering the system until the fermentation is completed. It is.
溶存酸素の除去
醗酵原料液の溶存酸素の除去は、合目的的な任
意の方法によつて行なうことができる。醗酵開始
前に脱酸素を行なうことが典型的であることは前
記したところである。Removal of Dissolved Oxygen Dissolved oxygen in the fermentation raw material liquid can be removed by any suitable method. As mentioned above, it is typical to perform deoxidation before the start of fermentation.
脱酸素法の一つの具体例は、醗酵原料に減圧を
印加することである。減圧印加と同時にあるいは
その後に、醗酵原料液中に二酸化炭素、窒素その
他の不活性ガス（特に二酸化炭素ガス）を吹込め
ば、脱酸素は一層効率よく行なわれる。 One specific example of a deoxidizing method is applying reduced pressure to the fermentation raw material. If carbon dioxide, nitrogen or other inert gas (particularly carbon dioxide gas) is blown into the fermentation raw material liquid at the same time as or after the application of reduced pressure, deoxidation can be carried out more efficiently.
脱酸素法の他の具体例は、醗酵原料液中で酵母
を呼吸させて溶存酸素を吸収させることである。
具体的には、たとえば、適当量の酵母を添加して
その呼吸作用によつて溶存酸素を吸収させる方法
である。この場合の酵母も、固定化したものであ
つてもよい。なお、本脱酸素法によれば、基質含
有醗酵原料液中の基質レベルの酸素（基質分子の
うち、他の物質に対して遊離の酸素分子と同様に
酸化的に作用する物質）も分子状態の溶存酸素と
同時に酵母に吸収されるため、上記の物理化学的
な脱酸素方法に比べて、より脱酸素効果が大き
い。 Another specific example of the deoxygenation method is to allow yeast to breathe in the fermentation raw material liquid to absorb dissolved oxygen.
Specifically, for example, a suitable amount of yeast is added and dissolved oxygen is absorbed through its respiration. The yeast in this case may also be immobilized. In addition, according to this deoxidation method, oxygen at the substrate level in the substrate-containing fermentation raw material liquid (among substrate molecules, a substance that acts oxidatively on other substances in the same way as free oxygen molecules) also changes its molecular state. Because it is absorbed by yeast at the same time as dissolved oxygen, it has a greater oxygen removal effect than the physicochemical oxygen removal method described above.
上記の脱酸素法は両立可能であることはいうま
でもない。従つて、必要に応じて両者を併用する
ことができる。 It goes without saying that the above deoxidizing methods are compatible. Therefore, both can be used together if necessary.
醗酵原料液中の溶存酸素濃度は、醗酵原料液の
液相部分について市販の酸素電極を用いたD.O.
メータによつて測定したものである。 The dissolved oxygen concentration in the fermentation raw material liquid was measured using a commercially available oxygen electrode for the liquid phase portion of the fermentation raw material liquid.
Measured using a meter.
なお、本発明でいう醗酵には、酵母を呼吸させ
て基質含有醗酵原料液中の溶存酸素を吸収させる
脱酸素工程は含まれないものとする。 Note that the fermentation referred to in the present invention does not include a deoxidation step in which yeast is caused to breathe and absorb dissolved oxygen in the substrate-containing fermentation raw material liquid.
実験例
実験例 １
容量5000ml（φ8cm×100cm）の円筒カラムに、
１％アルギン酸カルシウムで含有率30％で固定化
したビール酵母（Saccharomyces uvarum）を
３mm径のビーズ状に成形して充填率80％で充填し
たものを反応器とした。糖度11゜Pに調製した麦芽
汁を真空状態で脱酸素した後、炭酸ガスを吹き込
んで溶存酸素０〜0.1ppmの嫌気的状態にしてか
ら、８℃において毎時100〜200cm3の流速で上記反
応器に流した。反応器出口の醗酵液はアルコール
濃度3.2〜3.8W／Ｗ％、外観エキス度3.0〜4.0゜Pで
あり、ダイアセチル濃度は嫌気的状態になかつた
場合よりも75〜90％低くなり、この状態が２週間
安定的に得られた。Experimental Example Experimental Example 1 In a cylindrical column with a capacity of 5000ml (φ8cm x 100cm),
A reactor was prepared by molding beer yeast (Saccharomyces uvarum) immobilized with 1% calcium alginate at a content rate of 30% into beads with a diameter of 3 mm and filling the beads at a filling rate of 80%. After deoxygenating the wort prepared to a sugar content of 11°P in a vacuum state, blowing carbon dioxide gas to create an anaerobic state with dissolved oxygen of 0 to 0.1 ppm, and then carrying out the above reaction at a flow rate of 100 to 200 cm 3 per hour at 8°C. Pour it into a vessel. The fermentation liquid at the outlet of the reactor has an alcohol concentration of 3.2 to 3.8 W/W% and an external extraction degree of 3.0 to 4.0°P, and the diacetyl concentration is 75 to 90% lower than in the case of anaerobic conditions. was obtained stably for two weeks.
実験例 ２
容量5000ml（φ8cm×100cm）の円筒カラムに、
１％アルギン酸カルシウムで添加率30％で固定化
したビール酵母（Saccharomycee uvarum）を
３mm径のビーズ状に成形して充填率80％で充填し
たものを反応器とした。酵母を加えて呼吸させる
ことで溶存酸素を除き、使用酵母を嫌気的に除去
して得た溶存酸素０〜0.05ppmの麦芽汁をその状
態を維持しながら８℃において毎時200〜300cm3で
上記反応器に流した。反応器出口の醗酵液はアル
コール濃度3.2〜3.8W／Ｗ％、外観エキス2.5〜
3.5゜Pであり、ダイアセチル濃度は嫌気的状態に
しなかつた場合よりも90〜96％低くなり、この状
態が３週間安定的に得られた。Experimental example 2 In a cylindrical column with a capacity of 5000ml (φ8cm x 100cm),
A reactor was prepared by molding beer yeast (Saccharomycee uvarum) immobilized with 1% calcium alginate at a loading rate of 30% into beads with a diameter of 3 mm and filling the beads at a filling rate of 80%. Dissolved oxygen is removed by adding yeast and respiration, and the wort with dissolved oxygen of 0 to 0.05 ppm obtained by removing the used yeast anaerobically is heated at 8℃ and 200 to 300 cm3 per hour while maintaining that state. It was poured into the reactor. The fermentation liquid at the reactor outlet has an alcohol concentration of 3.2 to 3.8 W/W% and an external appearance of extract 2.5 to 3.8 W/W%.
3.5°P, and the diacetyl concentration was 90-96% lower than that without anaerobic conditions, and this condition was stably maintained for 3 weeks.
実験例 ３
容量500mlの醗酵容器に、凝集性の強いビール
酵母（Saccharomyces uvarum）を麦芽汁当り
5W／Ｖ％の濃度になるよう入れ、また糖度11゜P
に調製した麦芽汁を真空状態で脱酸素した後、炭
酸ガスを吹き込んで溶存酸素０〜0.1ppmにして、
嫌気的状態で20℃において希釈率0.02〜0.08／時
で流した。醗酵容器出口の醗酵液はアルコール濃
度3.0〜3.8W／Ｗ％外観エキス3.0〜4.0゜Pであり、
ダイアセチル濃度は嫌気的状態にしなかつた場合
よりも60〜90％低くなり、この状態で４日間安定
的に得られた。Experimental example 3 In a fermentation container with a capacity of 500ml, brewer's yeast (Saccharomyces uvarum) with strong flocculation was added per wort.
Add to a concentration of 5W/V%, and sugar content 11゜P.
After deoxidizing the wort prepared in a vacuum state, carbon dioxide gas is blown into the wort to reduce dissolved oxygen to 0 to 0.1 ppm.
It was run at a dilution rate of 0.02-0.08/h at 20°C under anaerobic conditions. The fermentation liquid at the exit of the fermentation container has an alcohol concentration of 3.0 to 3.8 W/W% and an appearance extract of 3.0 to 4.0゜P.
The diacetyl concentration was 60-90% lower than without anaerobic conditions and was stably obtained under this condition for 4 days.
実験例 ４
容量400ml（φ5cm×20cm）の円筒カラムに、１
％アルギン酸カルシウムで添加率30％で固定化し
たワイン酵母（Saccharomyces cerevisiae）を
３mm径のビーズ状に成形して充填率80％で充填し
たものを反応器とした。糖度22〜23゜Pに調製した
ブドウ果汁を真空状態で脱酸素した後、炭酸ガス
を吹き込んで溶存酸素０〜0.1ppmにして、嫌気
的状態で20℃において毎時20〜40cm3で上記反応器
に流した。反応器出口の醗酵液はアルコール濃度
９〜11W／Ｗ％、糖度４〜5゜P、ダイアセチル濃
度は嫌気的状態にしなかつた場合よりも90〜96％
低くなり、この状態が２週間安定的に得られた。Experimental example 4 In a cylindrical column with a capacity of 400 ml (φ5 cm x 20 cm), 1
A reactor was prepared by molding wine yeast (Saccharomyces cerevisiae) immobilized with calcium alginate at a loading rate of 30% into beads with a diameter of 3 mm and filling the beads at a filling rate of 80%. Grape juice prepared to a sugar content of 22-23°P is deoxidized in a vacuum, then carbon dioxide gas is blown in to reduce dissolved oxygen to 0-0.1 ppm, and the mixture is heated to 20-40cm3 per hour at 20°C in an anaerobic state in the above reactor. It was passed to. The fermentation liquid at the outlet of the reactor has an alcohol concentration of 9 to 11 W/W%, a sugar content of 4 to 5°P, and a diacetyl concentration of 90 to 96% compared to the case without anaerobic conditions.
This state was maintained stably for two weeks.
Claims (1)
とからなる酒類の製造法において、使用酵母の濃
度が基質含有醗酵原料液に対して乾燥酵母換算で
2W／Ｖ％以上であり、醗酵をその全期間にわた
つて、基質含有醗酵原料液中の溶存酸素濃度が
0.5ppm以下の状態で実施して、ダイアセチルの
副生を実質的に抑制することを特徴とする、酒類
の製造法。 ２ 醗酵前の醗酵原料液に酵母を加えてその呼吸
作用によつて溶存酸素を吸収させることによつ
て、溶存酸素濃度を0.5ppm以下とする、特許請
求の範囲第１項に記載の方法。[Claims] 1. In a method for producing alcoholic beverages that involves fermenting a substrate through the action of yeast, the concentration of the yeast used is equivalent to dry yeast relative to the substrate-containing fermentation raw material liquid.
2W/V% or more, and the dissolved oxygen concentration in the substrate-containing fermentation raw material liquid throughout the fermentation period is
A method for producing alcoholic beverages, which is carried out at a concentration of 0.5 ppm or less to substantially suppress diacetyl by-product. 2. The method according to claim 1, wherein the dissolved oxygen concentration is reduced to 0.5 ppm or less by adding yeast to the fermentation raw material solution before fermentation and absorbing dissolved oxygen through its respiration action.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59071585A JPS60214873A (en) | 1984-04-10 | 1984-04-10 | Production of liquor |
| US06/719,494 US4698224A (en) | 1984-04-10 | 1985-04-04 | Production of alcoholic beverages |
| EP85302560A EP0160442B1 (en) | 1984-04-10 | 1985-04-10 | Production of alcoholic beverages |
| DE8585302560T DE3580611D1 (en) | 1984-04-10 | 1985-04-10 | METHOD FOR PRODUCING ALCOHOLIC BEVERAGES. |
| CN 85102975 CN1017721B (en) | 1984-04-10 | 1985-04-20 | Production of alcoholic beverages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59071585A JPS60214873A (en) | 1984-04-10 | 1984-04-10 | Production of liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60214873A JPS60214873A (en) | 1985-10-28 |
| JPH0559698B2 true JPH0559698B2 (en) | 1993-08-31 |
Family
ID=13464905
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59071585A Granted JPS60214873A (en) | 1984-04-10 | 1984-04-10 | Production of liquor |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS60214873A (en) |
| CN (1) | CN1017721B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02299576A (en) * | 1989-05-15 | 1990-12-11 | Kirin Brewery Co Ltd | Production of japanese wines |
| JP3666871B1 (en) * | 2004-06-14 | 2005-06-29 | 明治乳業株式会社 | Fermented milk production method and fermented milk |
| CN101454436B (en) * | 2006-05-19 | 2013-04-17 | 喜力供应链有限公司 | Method of fermenting wort |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE281558C (en) * | ||||
| JPS5414529A (en) * | 1977-06-30 | 1979-02-02 | Matsushita Electric Works Ltd | Composition for hair treatment |
| JPS54145294A (en) * | 1978-03-17 | 1979-11-13 | Nordbraeu Ingolstadt Gmbh | Production of low alcohol beer |
-
1984
- 1984-04-10 JP JP59071585A patent/JPS60214873A/en active Granted
-
1985
- 1985-04-20 CN CN 85102975 patent/CN1017721B/en not_active Expired
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE281558C (en) * | ||||
| JPS5414529A (en) * | 1977-06-30 | 1979-02-02 | Matsushita Electric Works Ltd | Composition for hair treatment |
| JPS54145294A (en) * | 1978-03-17 | 1979-11-13 | Nordbraeu Ingolstadt Gmbh | Production of low alcohol beer |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1017721B (en) | 1992-08-05 |
| CN85102975A (en) | 1986-10-15 |
| JPS60214873A (en) | 1985-10-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5762991A (en) | Continous process of producing beer | |
| US4929452A (en) | Method for rapidly fermenting alcoholic beverages | |
| US5266337A (en) | Process of producing a fermentation product with reduced ethanol content | |
| US4698224A (en) | Production of alcoholic beverages | |
| FI69095B (en) | FRAMEWORK FOR THE FRAMEWORK OF JA ALTA ALCOHOL PRODUCTS | |
| JPH0673445B2 (en) | Liquor manufacturing method | |
| US20100055236A1 (en) | Method for Making Beer | |
| Zhang et al. | Strategies for enhanced malolactic fermentation in wine and cider maturation | |
| US4915959A (en) | Method for the continuous maturation of fermented beer | |
| JP3604715B2 (en) | Alcohol production method | |
| JP3594227B2 (en) | Production of fermented products | |
| Kourkoutas et al. | Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider | |
| CN112553035A (en) | Method for accelerating aging of table vinegar | |
| JPH0559698B2 (en) | ||
| JP2003310240A (en) | Method for producing malt alcoholic beverage | |
| JP3640946B2 (en) | Production method of sparkling low alcohol sake | |
| JPH04197167A (en) | Production of liquors | |
| JP2888862B2 (en) | Production method of fermented beverage | |
| JP6681163B2 (en) | Beer-taste beverage and manufacturing method thereof | |
| EP0601362A1 (en) | Process for the production of non-alcoholic beer and device for effecting this process | |
| WO2021256479A1 (en) | Method for producing fermented malt liquid | |
| CN115521927B (en) | Complex enzyme preparation capable of reducing content of higher alcohol and application thereof | |
| Krauss et al. | The influence of different fermentation methods on the formation of lower free fatty acids | |
| EA013314B1 (en) | Method of fermenting wort | |
| JPH057989B2 (en) |