JPS59224683A - Preparation of sake (liquor) of seaweed - Google Patents

Abstract

PURPOSE:To obtain Sake (liquor) of seaweed having improved taste and flavor, by hydrolyzing a seaweed with an acid under pressure, fermenting it so that an amount of the acid used is reduced and an amount of a salt produced by neutralization is lessened. CONSTITUTION:A seaweed such as laver, etc. is hydrolyzed with an acid solution (preferably mixed solution of hydrochloric acid and citric acid, and concentration is 0.5-0.8wt%) under pressure (preferably 1.2-3kg/cm<2> gauge pressure) preferably at 105-130 deg.C for 5-10hr. Preferably 0.5-5wt% (calculated as dry seaweed) is then added to a culture solution containing a saccharide and a very small amount of nutrient, a yeast is further added to the culture solution, which is fermented at 2-8pH at 5-40 deg.C. The fermented solution is filtered, the filtrate is heated at 40-80 deg.C for 10-30min, and aged for 1-3 months.

Description

[Detailed description of the invention] The present invention relates to a method for producing a seaweed side with excellent flavor.

The present inventor has previously discovered that by using an acid hydrolyzate of seaweed, a seaweed with flavor and body can be obtained (see Japanese Patent Application No. 57-26628). However, since hydrolysis is carried out in a highly concentrated acid solution, this method has the disadvantage that the salt produced during neutralization produces a salty and unpleasant taste. In order to improve this drawback, the present inventors
Further research has shown that when acid hydrolysis is performed under pressure, the amount of acid used can be reduced, and the amount of salt produced by neutralization is reduced so that it does not affect the taste. I found out.

The present invention is a method for producing seaweed, which is characterized by hydrolyzing seaweed in an acid solution under pressure, adding it to a culture solution containing sugars and micronutrients, and fermenting it by adding yeast. be.

In carrying out the present invention, seaweed is hydrolyzed in an acid solution by heating under pressure. As the seaweed, for example, jσ moss, kelp, wakame, mozuku, etc. are used. As the acid, inorganic acids such as hydrochloric acid and sulfuric acid, organic acids such as citric acid, malic acid, tartaric acid, etc. are used. It is preferable to use a mixed acid solution of hydrochloric acid and citric acid. The concentration of the acid solution is preferably from 0.1 to 2%, especially from 0.5 to 0.8%, and from 6 to 20 parts per part of seaweed, according to the use of acid solution 110. Hydrolysis is 0.5 kg/c1rL2 or more, preferably 1.2
It is carried out under pressure of ~3 kg/c-rrL2 (all gauge pressure). There is no particular upper limit to the pressurization, but for economical and equipment reasons, it is advantageous to set it to about 5 kg/crrL2. Heating temperature is 90-150°C, preferably 105°C
~160°C. Methods of heating under pressure include a method of increasing the pressure by heating in a closed container, a method of introducing heated steam under pressure, and a method of heating after increasing the gas pressure in the container. The pressure heating method is used. Hydrolysis usually completes in 5 to 10 hours. After the reaction is completed, it is preferable to adjust the pH of the hydrolyzed solution to near neutrality, filter it, and use this P solution.

Next, the seaweed hydrolyzate is added to a culture solution containing sugars and micronutrients, and yeast is added to perform fermentation.

Examples of saccharides include glucose, fructose, maltose, molasses, honey, etc., as well as rice, barley, rye, corn, sweet potato, etc. saccharified with Aspergillus oryzae, etc., or fruits, fruit juice, etc. As micronutrients, for example, fermentation promoting substances such as trace metals and vitamins are used.
Yeasts include yeast commonly used for alcoholic fermentation,
For example, it is preferable to use yeast of the genus Zaccharomyces.

The amount of hydrolyzate added is 0.1 to 1% of the culture solution, converted to the dry weight of raw seaweed. 1. ! 0 to I
．． 5 to 5 tons per cent is preferable. The pH of the culture solution is adjusted to 2 to 8, and the fermentation temperature is preferably 5 to 40°C.

In order to increase the assimilation rate of sugars, it is preferable to add sugars in several portions.

After fermentation is complete, filter the fermented liquid and add 40 to 8 D
It is preferable to heat it for about 10 to 60 minutes at a temperature of 'C, and then age it for 1 to 6 months. As a result, a brewed liquor with flavor and body can be obtained. Distilled alcoholic beverages can also be produced by distilling the fermented liquor.

In the seaweed wine obtained by the method of the present invention, minerals, amino acids, vitamins, etc. in the seaweed act as fermentation aids, resulting in a unique flavor and richness, and high alkalinity and nutritional value. Furthermore, by performing hydrolysis under pressure, a low concentration acid solution can be used, so the amount of salts produced during neutralization can be significantly reduced, thereby significantly improving the flavor of the seaweed liquor.

Test Example 1 100 m6 of hydrochloric acid was added to 20.9 g of dried seaweed, and the mixture was hydrolyzed by heating under normal pressure or increased pressure. Next, the decomposition solution was fE
The reducing sugars and total nitrogen in the tear fluid were examined. The results are not shown in Table 1.

From this result, the acid concentration that shows the peak of reducing sugars is lowered by pressurizing, and the total nitrogen is reduced to 103" at normal pressure.
4% hydrochloric acid has 2.92%, while 2ky, /
cm2.115°C and 0.8% hydrochloric acid shows 2.97'n6, and it is known that the decomposition efficiency improves with pressurization.

Table 1 * indicates the position where reducing sugar production reached its peak value.

Test Example 2 20g of dried seaweed, 10g of acid solution with the composition shown in Table 2
Add 0 me and 1.3 k! 12 under a pressure of 1 cm2
The mixture was heated to 5°C and hydrolyzed for 10 hours. Next, the decomposed solution was filtered through f1, and reducing sugars and total nitrogen in the solution were examined. The results are shown in Table 2.

Table 2 If some of the hydrochloric acid is replaced with citric acid, total nitrogen will decrease, but reducing sugars can be increased. However, if the amount of citric acid is increased too much, the decomposition efficiency will deteriorate.

Similar results can be obtained using other organic acids such as malic acid, tartaric acid, etc. By changing the proportion of inorganic acids and the total acid concentration, the content of the decomposition solution can be changed and the taste of the final product can be adjusted. In addition, organic acid salts suppress the unpleasant taste, bitterness, saltiness, etc. caused by salts due to the neutralization of inorganic acids.
This is advantageous because minerals can be gilated.

Example 1 100ml of 08% hydrochloric acid was added to 20g of dry moss, and the mixture was heated to 115°C under pressure of 2kg/cm2 in an autoclave to perform hydrolysis for 8 hours. After cooling, sodium carbonate 3.9. ! After neutralizing with step 7 and passing through f, about 100 ml of 'j1 liquid is obtained. 20ml of this hydrolyzed 7-v liquid
Take 1, add 20g of glucose, 0g of potassium phosphate
．． 2 g, magnesium sulfate 0.2 g, aspartic acid 2 g, hitamine 13. , B6. Add 5 my of each of H and calcium pantothenate, and add 103 ml of water.
And so. Sakekan (Zaccharomyces cerevisiae) was added to this, and fermentation was performed at -60°C. Glucose was added in an amount of 5 g on the 10th day and 20th day, and the fermentation was completed on the 40th day. The fermented liquor was thoroughly filtered, pasteurized, and stored and aged for 2 months to obtain a brewed liquor with the flavor of seaweed.

Furthermore, brewed liquor was produced in the same manner using the hydrolyzate obtained by treatment under the reaction conditions shown in Table 6.

Table 6 100 m/each of the brewed liquors listed in Example 1 were subjected to simple distillation.
A distilled liquor with a faint R taste of seaweed was obtained.

Example 2 Hydrochloric acid of Example 1 100m/! Instead, perform hydrolysis using 100 ml of an acid aqueous solution having the composition shown in Table 4 (pressure 2 kg/c1n2, temperature 115°C, decomposition time 8 hours),
A similarly preferable brewed liquor was obtained by carrying out the other procedures in the same manner.

Table 4 Example 6 0.6% hydrochloric acid i o o m, e was added to 10 g of dried mozuku, and the mixture was heated in an autoclave for 21. Hydrolysis was carried out for 8 hours by heating to 115°C under a pressure of <gicm2.

After cooling, when J)H is adjusted to 7 and left to stand still, hydrolyzed P
The liquid was leaked.

20ml of this V solution, 20.9g of glucose, 2g of potassium phosphate, 7g of magnesium sulfate 2. ! 7. Aspartic acid 2
9. Water was added to 5 m9 each of vitamins B0, B6, H, and calcium pantothenate to prepare a medium with a total volume of 1000 ml. Sake mash was added to this medium and fermentation was carried out at 30°C. 1 and 5g of each glucose were added (~) to continue fermentation, and the fermentation was completed in 40 days.Next, the fermented liquid was filtered, and after pasteurization, it was stored at room temperature for 2 months to ripen, and the flavor of Hanani Mozuku was obtained. A brewed liquor is obtained.

Comparative Example 6% hydrochloric acid IDI]me was added to 21]g of dried seaweed, heated to 106°C in a container equipped with a reflux condenser, and hydrolyzed under normal pressure for 8 hours. Using this hydrolyzed liquid F, a brewed liquor was produced in the same manner as in Example 1. Further, instead of 6% hydrochloric acid, hydrolysis was performed using an acid solution containing 2.5% hydrochloric acid and 1.0% citric acid, and this hydrolyzed solution was added to produce brewed liquor in the same manner.

When the seaweed wines of Examples 1 to 6 and Comparative Examples were analyzed, p
Almost no difference was observed between H5, 4 to 5.6, specific gravity 0.992 to 0.994, and alcohol content 16 to 17 degrees.

However, in terms of flavor, those that were decomposed at a low acid concentration as in Examples had a good taste and salty taste. In particular, those using 20 to 40% citric acid to hydrochloric acid had a good flavor.

Applicant: Daiichi Seine Co., Ltd. Agent: Patent attorney Masao Kobayashi

Claims (1)

[Claims] A method for producing seaweed, which is characterized by hydrolyzing seaweed in an acid solution under pressure, adding it to a culture solution containing sugars and micronutrients, and fermenting it by adding yeast.