JPS6078573A - Production of seaweed liquor - Google Patents

Abstract

PURPOSE:To obtain a seaweed liquor having a flavor unique to the seaweed, sufficiently eluted active constituents of the seaweed and high nutritive value, by adding a saccharide and a very small amount of a nutrient to an alkaline hydrolytic solution of the seaweed, and fermenting the resultant mixture solution. CONSTITUTION:A seaweed such as a red alga, e.g. laver, green alga, e.g. sea lettuce, or brown alga, e.g. WAKAME seaweed, is hydrolyzed with preferably 1-30% alkaline squeous solution at about 40 deg.C for 5-12hr, and the resultant hydrolytic solution is then neutralized with preferably an organic acid, e.g. citric acid, and filtered. A saccharide, e.g. glucose, and a very small amount of a nutrient, e.g. metal or vitamin, are added to the resultant filtrate. A yeast is added thereto to ferment the resultant mixture solution at 3-8pH and 10-35 deg.C and give the aimed seaweed liquor.

Description

DETAILED DESCRIPTION OF THE INVENTION It is already known to produce alcoholic beverages using an acid or alkali extract of seaweed as a raw material. However, this method only utilizes a small portion of the active ingredients in seaweed. The present inventor previously devised a method for producing seaweed wine from an acidic hydrolyzed solution of seaweed. Although this method has great advantages, it has a problem in that large amounts of salts are produced when neutralizing the decomposition solution. Therefore, the present inventor conducted further research and succeeded in producing seaweed wine using an alkaline hydrolyzed solution of seaweed.

The present invention is a method for producing seaweed wine, which is characterized by adding sugars and micronutrients to an alkaline hydrolyzed solution of seaweed, and fermenting it with yeast.

According to the present invention, there are the following advantages. Polysaccharides can be extracted in their original form with almost no decomposition. Decomposition is possible at a low temperature of about 40°C, and the efficiency of protein decomposition is extremely high compared to acid decomposition. Vitamins (
A, C1D, E) are not decomposed. Organic acids can be used to neutralize the decomposition solution, and the salty taste that occurs with acid decomposition does not occur. Polysaccharides contained in seaweed include fucoidan and alginic acid, which are useful for maintaining health.

As the raw material seaweed, red algae such as nori, tengusa, and seaweed, green algae such as green algae, and brown algae such as wakame, hijiki, mozuku, and kelp are used.

For hydrolysis, add 0.5 to 5%, preferably 1 to 3% alkaline aqueous solution to 1000 to 6000 m of seaweed per 100 g of seaweed.
/! It is preferable to use a certain amount.

As the alkali, for example, potassium hydroxide, sodium hydroxide, sodium carbonate, etc. are used.

When the concentration of seaweed is 10% or more, the decomposition rate decreases to 0.5%.
It is not efficient if it is below. When the alkali concentration is outside the range of 0.5% to 5%, the decomposition rate suddenly decreases. Moreover, if it exceeds 5%, filtration after decomposition becomes difficult. The pressure during decomposition may be normal pressure, but if the pressure is strongly reduced, bubbles will be generated. The temperature is preferably 20 to 80°C, and optimally around 40°C. Decomposition time is usually 5-12
The decomposition rate will not change even if you take more time.

In carrying out the present invention, the raw material seaweed is thoroughly washed, then shredded into pieces of about 2 to 10+Mn, and hydrolyzed under the above conditions. After cooling, acid is then added to neutralize. As the acid, it is preferable to use organic acids such as citric acid, malic acid, tartaric acid, lactic acid, etc., but inorganic acids such as hydrochloric acid, phosphoric acid, etc. can also be used.

15g of seaweed and 300ml of alkaline solution! was added and hydrolyzed at 40° C. for 8 hours. The results are shown in the table below.

% is the value for dried seaweed, vitamin C amount is for 100g of dried seaweed
This is the amount inside. Only traces of reducing sugars were detected, and polysaccharides were hardly degraded.

The decomposition rate is highest when alkaline hydrolyzed with 1.0% KOH, and total nitrogen, total amino acids, extract content, and vitamin C all show the highest values. When comparing normal pressure and low pressure, normal pressure has higher decomposition efficiency. Vitamin C shows higher values at lower pressures.

The hydrolyzate is then filtered and sugars and micronutrients are added to the solution. The amount is 60-40% sugar, 0.4 nutrient
~1.0%. Examples of sugars include glucose, fructose, maltose, molasses, honey, etc., as well as rice, barley, rye, corn, sweet potato, etc., which have been saccharified with Amylobacterium,
Fruits, fruit juices, etc. are used. Fermentation promoting substances such as trace metals and vitamins are used as nutrients.

Yeast is added to this hydrolyzed solution and fermented by a conventional method.

As the yeast, normal brewing yeast can be used.

The pH of the culture solution is adjusted to 6-8, and the fermentation temperature is 10-65℃.
is preferred. 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 heat the R liquid to 40-80°C.
After heating for about 10 to 60 minutes at a temperature of 1 to
Preferably, it is aged for 6 months. Furthermore, distilled liquor can be produced by distilling the fermented liquid.

The alcoholic beverage thus produced has a pH of 5.4 to 5.6, a specific gravity of 0.9'93 to 0.997, and an alcohol content of 14 to 17 degrees. This alcoholic beverage has a flavor unique to seaweed, and is also highly nutritious because the active ingredients of seaweed are sufficiently eluted.

Example 1 When 300 g of a 1.0% KOH aqueous solution was added to 15 g of dried seaweed, about 300 rJ of a hydrolyzate was obtained. To 60 ml of this hydrolyzed solution, 20.9. 0.2 g of potassium phosphate, 0.2 g of magnesium sulfate, 0.2 g of 7-spartic acid, and 5 mg each of vitamin B7, Bo, and H1 calcium pantothenate were added, and the total volume was made up to 100 ml with water. This is called saccharomycescere.
viciae 5ake) and fermentation was carried out at 60°C. 5 g of glucose was added on Day 10 and Day 1 on Day 20, and the fermentation was completed in 40 days. The fermented liquid was filtered, pasteurized, and stored for 2 months.

The resulting brewed liquor has a seaweed flavor.

A brewed liquor was produced in the same manner using the following hydrolyzate.

Each 100 me of the brewed liquor of Example 1 was subjected to simple distillation to produce distilled liquor.

Example 2 200 ml of 6.25% KOH was added to 250 g of raw mozuku, and hydrolysis was carried out at 40°C under normal pressure for 8 hours.

After cooling, the mixture was neutralized with 7.79 g of citric acid and treated with P, to obtain 200 me of a hydrolyzate. 60m of this hydrolyzed liquid
1 and glucose 20,9. Phosphate-potassium 0.29
, 0.2 jj of magnesium sulfate, 0.2 g of aspartic acid, and 5rn9 each of vitamin B1, Bo, H1 calcium pantothenate were added, the total volume was made up to 100 ml with water, the same yeast mash as in Example 1 was added, and the mixture was heated at 60°C. Fermentation was carried out. 5 g of glucose was added on Day 10 and Day 1 on Day 20, and the fermentation was completed in 40 days. When the fermented liquor was filtered, pasteurized, and stored and aged for two months, a brewed liquor with a mozuku flavor was obtained.

The results of a panel test (20 people) regarding the flavor of the brewed liquor obtained in Example 1 are shown below. Note that 2 in the table is a brewed liquor made from acid hydrolyzed seaweed.

Procedural amendment (spontaneous) September 25, 1980 Patent Office Commissioner Shiga Gakudono Case 1 Case 0 Displayed Patent Application No. 184565 1984 2' Issue 'A''
Name: Process for producing seaweed liquor 3. Relationship with the case of the person making the amendment. Patent applicant address (name) 4. Agent 5. Date of amendment order. 6. Number of inventions increased by amendment. 7. Subject of amendment. Specification -, u/i\ Correction (Japanese Patent Application No. 58-184565) The following corrections are made in the specification.

1. In the 8th line from the bottom of the second page, "fucoidan" has been changed to "galactan, mannan, xylan."

2. On page 5, lines 4-5, "60 to 40 grams of saccharides" is changed to "preferably 15 to 65 grams of saccharides."

3. Add "preferably 6.5 to 5" after "F pH 6 to 8" in line 6 from the bottom of page 5.

4. After “65°C” in the 5th line from the bottom of page 5, “especially 15°C”
~25°C".

5. Add "preferably 50-75°C" after "40-80°C" in the second to first lines from the bottom of page 5.

Interval 6, page 6, line 1, “6 months,” followed by “or more.”
join.

Z page 6 line 4 “pH5.4-5.6” is Fpn4-5
”.

8, page 6, line 5, “0.997, alcohol level 14” is changed to 170.999. The alcohol content has been changed to 7.

9 page 7 line 9 and page 9 line 6 [r5myj as “o, 5
Changed to 〃lri.

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

Claims (1)

[Claims] A method for producing seaweed liquor, which is characterized by adding sugars and micronutrients to an alkaline hydrolyzed solution of seaweed and fermenting it with yeast.