JPH0746978A - Production of food and drink - Google Patents

Abstract

PURPOSE:To obtain a food and drink containing a large amount of alcohols, especially active amyl alcohol and n-propyl alcohol useful as fragrant components and excellent fragrance. CONSTITUTION:In production of a food and drink using yeast, the food and drink having excellent fragrance is produced by using yeast belonging to the genus Saccharomyces, having methylthreonine resistance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing foods and drinks such as alcoholic beverages, bread and fermented seasonings (also called brewing seasonings) using mutant yeasts belonging to the genus Saccharomyces.

[0002]

As a method for improving the aroma of foods and drinks using Saccharomyces cerevisiae, for example, a method using an azaleucine-resistant strain to increase isobutyl alcohol and isoamyl alcohol in the foods and drinks (JP-A-1- 257423), glyphosate resistant strain, thienylalanine resistant strain, thiazole alanine resistant strain, chloroalanine resistant strain or propargylglycine resistant strain (JP-A-3-7579), and aminoethylcysteine resistant strain. Method (JP-A-3-58
733), a method using an azetidine carboxylate-resistant strain (JP-A-4-91782), and a method using a fluorophenylalanine-resistant strain to increase β-phenethyl alcohol (JP-A-2-92265).
JP-A-4-252135), and a method of using a thiaisoleucine-resistant strain in order to increase active amyl alcohol and n-propyl alcohol.

[0003]

DISCLOSURE OF THE INVENTION The object of the present invention is to provide a novel mutation capable of producing a larger amount of aroma components such as higher alcohols useful as aroma components of foods and drinks, particularly active amyl alcohol and n-propyl alcohol. It is intended to provide a yeast and a method for producing a food or drink having a high fragrance using the yeast.

[0004]

[Means for Solving the Problems] The present invention provides a method for producing food or drink using yeast, which comprises a scented alcoholic beverage, bread, and fermented seasoning by using yeast belonging to the genus Saccharomyces and having methylthreonine resistance. The present invention relates to a method for producing food and drink such as food. Examples of alcoholic beverages include shochu, whiskey, wine, sake, etc., examples of bread include bread and confectionery bread, and examples of fermented seasonings (those obtained by treating alcoholic beverages with indrinks) include mirin and sake-like seasonings. .

As the yeast used in the present invention, any yeast can be used as long as it belongs to the genus Saccharomyces and has methylthreonine resistance. Methylthreonine-resistant strains are commercially available yeasts (for example, sake yeast, wine yeast, brewer's yeast, whiskey yeast, shochu yeast, baker's yeast, etc.) known mutation induction methods, for example, a method of irradiating ultraviolet rays, radiation or the like or N. -Methyl-N'-nitro-N
It can be obtained by appropriately using a method of bringing a drug such as nitrosoguanidine or ethyl methanesulfonate into contact.

[0006] For example, mutated yeast was applied to an agar plate medium containing methylthreonine at a concentration such that the parent strain could not grow, the grown colonies were separated, and the amount of aroma components produced was increased from the separated colonies. The desired mutant strain can be obtained by selecting the mutant strain. Specific examples of the strain used in the present invention include Saccharomyces cerevisi.
ae ) MT31 strain (hereinafter referred to as MT31 strain).

Next, the method of obtaining the MT31 strain will be specifically described. 0.2M of Saccharomyces cerevisiae Japanese Brewing Society No. 7 yeast (hereinafter referred to as K7 strain) cultured in YPD medium (1% yeast extract, 2% peptone, 2% glucose, pH 6.0) at 30 ° C. for 16 hours Phosphate buffer (p
Cell suspension (H8.0) at a cell concentration of 10 ⁶ cells / ml.

Then, ethyl methanesulfonate was added to the suspension so that the final concentration was 30 μl / ml,
After leaving at 30 ° C. for 60 minutes, the cells are collected by centrifugation. The cells are washed with a 5% aqueous sodium thiosulfate solution and then with a phosphate buffer (pH 6.0). The cells appeared at 30 ° C. for 10 days in a plate medium containing 2 mg / ml of orthomethyl threonine (Bacto yeast nitrogen base 0.67%, glycerol 2%, agar 2%, manufactured by Difco). Colonies are separated to obtain a methylthreonine-resistant strain. In selecting an excellent mutant strain, culturing was performed in a YPD medium at 30 ° C. for 3 days, then the aroma components contained in the culture solution were quantified, and a strain in which the target aroma component production amount was increased from the parent strain was selected. It was named threonine resistant strain MT31.

The MT31 strain has been deposited under the Budapest Treaty as FERM BP-4364 at the Institute of Biotechnology, Institute of Biotechnology, July 16, 1993. Next, the susceptibility of the above mutant strain and its parent strain to the drug was examined. Orthomethyl threonine was mixed with 0.67% of BACT Yeast Nitrogen Base (manufactured by Difco), 2% of glycerol and 2% of agar to each concentration shown in Table 1 to obtain an agar plate medium. After inoculating this medium with the mutant strain and its parent strain,
The growth after day was observed. The results are shown in Table 1.

[0010]

[Table 1]

The above-mentioned mutant strain and MT31 strain can be used to produce alcoholic beverages, fermented seasonings and bread by conventional production methods. For example, the production of alcoholic beverages and fermented seasonings will be described. The carbon source is saccharified with enzyme or koji, and yeast is added to perform fermentation. In the production of sake and shochu, a stage preparation is generally performed in which a part of the carbon source is charged at the start of fermentation and the rest is added as the fermentation progresses.

As the carbon source, any sugars and starches can be used, but the raw materials specified by the Liquor Tax Law and the Liquor Tax Enforcement Ordinance are used depending on the type of the intended alcoholic beverage, for example, fruits such as grapes, Molasses, glucose, potatoes, buckwheat, rice, wheat, millet, corn, koryan, hie, acne and koji of these are used. As the saccharifying enzyme, those which are generally contained in malt, those which are produced by Aspergillus oryzae such as the filamentous fungus Aspergillus oryzae, and enzyme preparations such as α-amylase, glucoamylase and protease are used.

As yeasts, those belonging to the genus Saccharomyces and having resistance to methylthreonine can be used alone or together with other yeasts. For the fermentation, when fruits such as grapes, molasses, and sugars such as glucose are used, simple fermentation is performed in which yeast is directly added to perform fermentation. When cereals such as potatoes, rice, wheat, buckwheat, and corn are used, a parallel compound fermentation is carried out in which the starchy substance which is a cereal is first decomposed into sugars by a saccharifying enzyme, and then yeast is added to perform fermentation.

Fermentation is carried out, for example, at pH 3.5 to 5.0, 5 to
It is carried out at 25 ° C for 10 to 30 days. Next, in order to make moromi produced by yeast fermentation into a form of alcoholic beverage, various methods are taken depending on the intended alcoholic beverage. For example, for sake, wine, etc., after completion of moromi fermentation, fermentation residue, yeast cells, etc. are separated by squeeze filtration or the like to obtain raw sake. For distilled spirits (shochu, whiskey, etc.),
Moromi is distilled using a single-distiller or the like to obtain raw sake. The fermented seasoning can be obtained by performing a treatment of adding salt, acetic acid, etc. to moromi (indigestion treatment stipulated by the Liquor Tax Law) before completion of fermentation and then filtering.

Next, the production of bread will be described. Yeast in a normal medium containing a carbon source, a nitrogen source, an inorganic substance, amino acids, vitamins, etc. under aerobic conditions at a temperature of 26 to 33 ° C., p
By culturing while adjusting to H4 to 6 and collecting and washing the cells, yeast cells suitable for bread production are obtained. As the carbon source in the medium, various carbohydrates such as glucose, sucrose, starch hydrolyzate, molasses and the like can be used. Molasses is particularly preferably used.

As the nitrogen source, ammonia, ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium acetate, urea, yeast extract, corn steep liquor and the like are used. Other inorganic substances, amino acids, vitamins and the like can be added as necessary. The culture is
Fed-batch culture is suitable. When bread is produced using the straight method, it is performed as follows, for example.

Flour, sugar, yeast cells obtained above,
Water is added to a raw material mainly composed of shortening and the like, and the mixture is kneaded and then fermented at 25 to 35 ° C. for 30 to 150 minutes. The dough is then divided and left for 10-30 minutes (bench time) at 15-35 ° C. After standing, mold the dough and put it in a mold until the dough expands to a certain height 35-
Final fermentation is performed at 45 ° C. 10-4 at 180-240 ℃
Bake for 0 minutes to make bread.

When bread is produced using the intermediate seed method, it is carried out, for example, as follows. Water and kneading are added to the intermediate raw material containing wheat flour and the yeast cells obtained above as the main component, and the mixture is mixed for 25-
Fermentation (medium seed fermentation) at 35 ° C. for 2 to 5 hours. A main kneading raw material containing wheat flour, sugar, shortening and the like as main components and water are added to this fermented product and kneaded to obtain a dough. This dough is usually left to stand at 25 to 35 ° C. for 10 to 40 minutes (floor time). Then, divide the dough into 10 to 3 at 15 to 35 ° C.
Leave for 0 minutes (bench time). The dough is molded, put in a mold, and subjected to final fermentation at 35 to 45 ° C until the dough expands to a certain height, and then baked at 180 to 240 ° C for 10 to 30 minutes to produce bread.

[0019]

EXAMPLES Examples will be shown below. Example 1. Sake production K7 strain and MT31 strain were used as yeast. Moromi was prepared as shown in Table 2.

[0020]

[Table 2]

Moromi management: The temperature of moromi is supplemented, 16 ° C for dance and middle preparation, 14 ° C for middle preparation and final preparation, and 13 ° C after final preparation.
After that, the temperature is raised by 1 ° C every day, and after the start of falling bubbles,
On the contrary, the temperature was lowered by 1 ° C per day to 10 ° C. Three days after the auxiliary preparation, the intermediate preparation was carried out, and further one day later, the stop preparation was carried out, and 19 days after the completion of the preparation, the upper tank was placed.

The ingredients of the brewed sake are shown in Table 3.

[0023]

[Table 3]

Example 2. Production of barley shochu K7 strain and MT31 strain were used as yeast. Moromi was charged as shown in Table 4, and rice koji was used for the first charge, and barley with a whiteness of 75% was used for the second charge.

[0025]

[Table 4]

Management of moromi: The temperature of moromi is 20 ° C throughout.
And 3 days after the first preparation, the second preparation, then 1
Distillation was carried out after 0 days. Table 5 shows the aroma components of the shochu obtained by distillation.

[0027]

[Table 5]

Example 3. Production of fermented seasoning K7 strain and MT31 strain were used as yeast. Moromi was prepared as shown in Table 6.

[0029]

[Table 6]

Fermentation control: The fermentation temperature was 15 ° C. throughout. The second preparation was carried out on the third day after the first preparation, and further 1
After 3 days, indrinking treatment was performed by adding 65 g of salt.
After 2 more days, press filtration to remove insoluble components,
A fermented seasoning was obtained. Table 7 shows the components of the produced fermented seasoning.

[0031]

[Table 7]

Example 4. Bread production K7 strain and MT31 strain were used as yeast. Culturing was performed using a 30 liter jar fermenter by the following method. Seed culture YPD medium, 30 ° C., shaking, 24 hours Main culture Molasses 3.5 liters (sugar content 30%) Urea 20 g KH ₂ PO ₄ 5 g Exponential fed-batch culture 10 hours pH 4.5 Adjusted with ammonia Culture temperature 30 ° C., aeration rate 30 liters / min Stirring 360 rpm After completion of the culture, it was washed with water and dehydrated to obtain a pressed yeast.

Using the yeast thus obtained, bread was produced according to the following formulation and steps. (Compounding) Strong wheat flour 100 (parts by weight) Yeast 3 Yeast food 0.1 Sugar 5 Salt 1.8 Skim milk powder 2 Shortening 4 Water 68 (Process) Kneading dough Low speed 3 minutes, Medium speed 6 minutes, Medium speed 5 minutes ( SC151 type, manufactured by Kanto Mixing Machinery Co., Ltd. Kneading temperature 27 ℃ Floor time 28 ℃, 40 minutes Bench time Room temperature 15 minutes Proofer 40 ℃, Humidity 85%, 50 minutes Baking 215 ℃, 30 minutes Aroma component of obtained bread Put 5g of crushed bread crumb into a 20ml vial and seal 5 times.
After heating at 0 ° C. for 60 minutes, it was quantified by head space gas chromatography.

[0034]

[Table 8]

The results are shown in Table 8. By using the MT31 strain, scented bread can be obtained as compared with the case of using the K7 strain.

[0036]

INDUSTRIAL APPLICABILITY By using a methylthreonine-resistant strain belonging to the genus Saccharomyces, the present invention produces a highly fragrant food or drink containing a large amount of alcohols (active amyl alcohol, n-propyl alcohol, etc.) useful as aroma components. can do.

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Claims (3)

[Claims] 1. A method for producing a food or drink using yeast, which comprises using a yeast belonging to the genus Saccharomyces and having resistance to methylthreonine. 2. The method for producing a food or drink according to claim 1, wherein the food or drink is an alcoholic beverage, a bread product or a fermented seasoning. 3. Saccharomyces cerevisiae having methylthreonine resistance.