JPS6091970A - Fermented drink and production thereof - Google Patents

Abstract

PURPOSE:To obtain a fermented drink with a low alcoholic content having improved flavor for drinking, by adding a specific yeast to a pressed juice of a vegatable or fruit, and carrying out the alcoholic fermentation to compound the secondary flavor. CONSTITUTION:A pressed juice of a vegetable, e.g. tomato, or a pressed juice of a fruit, e.g. an apple, or both are sterilized and cooled. Kluyveromyces lactis or Kluyveromyces fragilis which is a preliminarily cultivated yeast or both are added thereto, and the alcoholic fermentation is carried out preferably at 25- 40 deg.C. Microbial cells are then separated to give a fermentation liquor, which is if necessary concentrated and/or dried and adjusted to give the aimed drink with preferably <1% (w/v) ethanol content.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fermented beverage and a method for producing the same, and more specifically, to fermented beverages that use processed vegetables and/or fruits as raw materials, utilize various minerals, vitamins, etc. contained therein, and produce specific yeast. The present invention relates to a low-alcohol fermented beverage and a method for producing the same, which has an excellent drinkable flavor by combining the secondary flavor caused by alcoholic fermentation.

In recent years, various alcoholic beverages, typified by beer, have been consumed in large quantities.

However, this type of alcoholic beverage usually uses yeast of the genus Satucharomyces, which is commonly used for food.
Alcoholic fermentation is carried out for the primary purpose of producing ethyl alcohol, and all of them contain several units or more of ethyl alcohol and have a unique flavor. Therefore, these are truly unsuitable for easy consumption by the general public, including children, as a kind of health drink.

In view of the above-mentioned circumstances, the inventors of the present invention have conducted extensive research to obtain a new fermented beverage with low alcohol content that takes advantage of the characteristics of the raw materials. The present invention has been completed based on the discovery that fermentation can produce a fermented beverage with a complex flavor that meets the intended purpose and is excellent for drinking.

That is, the present invention provides a method for adding Kluyveromyces lactis and/or Kluyveromyces fragilis to processed vegetables and/or fruits.
The present invention relates to a fermented beverage whose main feature is alcohol fermentation by adding S. yces fragil is), and a method for producing the same.

In the present invention, vegetables include tomatoes, carrots, etc., and fruits include apples, glucose, and all desired fruits.After washing and sorting, these are peeled and cored as necessary, For example, it is sufficient to use a squeezed liquid that has been filtered through a mesh using a pulper, a finisher, etc., and heat treatment may be performed before or after the mesh filtration.

In the present invention, processed vegetables and/or fruits as described above are subjected to alcohol fermentation. The fermentation target may be, for example, a single strain of the juice of each vegetable or fruit, or a mixture thereof, or a concentrated or diluted strain of the juice. Even when a relatively highly concentrated treated product is subjected to alcohol fermentation, there is little inhibition of fermentation, and the resulting fermented liquid has a correspondingly high concentration, making it convenient to store and handle the fermented liquid and to develop and utilize it. The yeast used for alcoholic fermentation is Phlebellomyces lactis and/or Phlebellomyces fragilis.

These yeasts may be used alone or in combination. When processed vegetables and/or fruits are alcohol-fermented with the yeast, ethyl alcohol is produced relatively slowly, and various organic acids are also produced at the same time, resulting in a complex compound that is excellent for drinking.
A fermented liquid with a unique flavor is obtained. As before, Saccharomyces Carlsbergens (Saccharomyces
cescarlsbergensi's) and Saccharomyces cerevisiae (, Saccharomyces
When using a general yeast that is commonly used for foods such as E. ereviseae and which is unique in producing ethyl alcohol, the fermentation balance is moderate in terms of the fermentation liquid, that is, the flavor that is the objective of the present invention, for example, the ethyl alcohol content is 1
% (W/v), it is not possible to obtain a fermented liquid with a complex flavor that is excellent for drinking.

Specifically, alcoholic fermentation is carried out by heating and sterilizing the above-mentioned processed vegetables and/or fruits to a temperature of about 90° C., and then adding the pre-cultured yeast to the cooled product. The amount of yeast added depends on the properties, activity, and quality of the desired fermentation liquid, but it is approximately 1 ml of substrate
105 to 5 x 106 cells. During fermentation, bacterial contamination from the outside is strictly prevented, and the fermentation temperature may be in the range of 20 to 45°C, but preferably maintained at 25 to 40°C.

If the fermentation temperature is too low, alcohol fermentation will take a long time, and if the fermentation temperature is too high, the flavor of the resulting fermented liquid will be poor.

Figure 1 shows processed carrots (washed and sorted carrots are crushed and the juice is squeezed using a pulper equipped with a filtration wire mesh with a diameter of 2 mm) after being heat sterilized at 90°C and cooled to 30°C. , is a graph illustrating the alcohol fermentation situation when pre-cultured Phlebellomyces fragilis is added and static fermentation is carried out at 30°C. In addition, Figure 2 shows the processed grapes (
The following is an example of the alcoholic fermentation situation when the washed and sorted grapes were crushed and the juice was squeezed using a finisher equipped with a filter wire mesh with a 0.5Hφ hole diameter. This is a graph (however, the yeast used is Phlebellomyces lactis).

In each figure, 11.12 - produced acid curve - 〇, the titrated acidity of the produced product converted into lactic acid, the same below), 21.22 = engineered alcohol curve (h, analyzed by liquid chromatography, the same below), 31.32 = pH curve, 41.42 - number of viable yeast bacteria (logN/1m/, same below), but as illustrated in each figure, ethyl alcohol that is produced relatively slowly and ethyl alcohol that is produced simultaneously. The characteristics of raw materials and these components produced through fermentation, such as organic acids, combine to properly adjust the flavor balance of the resulting fermented liquid.
At a stage below v'), a fermented beverage with a more excellent complex flavor can be obtained.

The fermentation liquid obtained in this way is useful because the bacteria contained therein are themselves useful, so it can be used while containing the bacteria, or after the bacteria have been removed by filtration or centrifugation. It can be made into a product as it is (for example, a chilled product, or a regular bottled or canned product after sterilization), and if necessary, the fermented liquid can be concentrated, dried and/or adjusted to be made into a product. Concentration may be carried out by, for example, reverse osmosis or vacuum, and drying may be carried out by, for example, spray drying or freeze drying. Sugars, fragrances, etc. can also be added at the final stage of commercialization. Of course, when processed vegetables or the like are fermented at a high concentration, or when the fermented liquid is concentrated or dried, it is diluted as appropriate when producing a product or drinking it. In addition, when the fermented liquid is to be manufactured into a concentrated solution that can be drunk as it is, a refreshing fermented beverage can be obtained by carbonation.

In this case, it is preferable that the carbon dioxide gas volume in the product is about 20 to 25.

Each product utilizes various minerals, vitamins, etc. contained in processed vegetables and/or fruits as raw materials, and has a complex flavor that is excellent for drinking. In fact, even in a sensory evaluation of these products and a fermented beverage that differs only in the use of Satucharomyces as the yeast while keeping other conditions the same, the fermented beverage according to the present invention has a risk of 1%. Good results are tested for significance (20 inspectors x 3 repetitions x 2 or 3 points preference ranking method)
.

・Example 1 Tomato processed product [washed and sorted tomatoes (variety: Kagome 8)
1) was crushed, the juice was squeezed using a finisher fitted with a tri-wire mesh with a pore diameter of 05 mm, and the separated liquid was further centrifuged and concentrated to 1/2], which was heated and sterilized at 90°C.
After cooling to 5°C, separately precultured Fleveromyces lactis and Fleperomyces fragilis were added at 5 x 105 cells per 1tttl of substrate, and the mixture was allowed to stand at 35°C for 40 hours while preventing bacterial contamination from the outside. Fermented. The resulting fermentation liquid had an ethyl alcohol content of 0.8% (W/v) and a pH of 4.2.

This fermentation liquid was centrifuged to obtain a fermentation mother liquor.

Then, the fermentation mother liquor was diluted twice with water and adjusted to a ratio of 200 g of diluted liquid 99j ten sugar + 05 g of fragrance (lemon type), heated to 95°C, cooled to 10°C, and fermented beverage (Example) ) was manufactured.

A fermented beverage (comparative example) was produced in parallel with other conditions being the same, but the only difference was that Saccharomyces cerevisiae was used as the yeast. Sensory evaluation of the example and comparative example revealed that the example had a preference. The results were tested for significance (inspector 20
name × 2 repetitions × 2 points preference × risk rate 1%).

・Example 2 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, the fermented liquor was diluted twice with water and adjusted to a ratio of 200 g of diluted solution 991 deca sugar + 05 g of fragrance (citrus) to produce a fermented beverage that was left to stand and chilled (5°C).

Sensory evaluation was the same as in Example 1.0/Example 3 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, the fermentation mother liquor was diluted twice with water, and then adjusted, heat sterilized, cooled (5℃), and centrifuged in the same manner as in Example 1, and then carbonated and fermented with a target carbon dioxide volume of 2.3. A beverage (Example) was produced.

The sensory evaluation was the same as in Example 1.

・Example 4 Fermentation mother liquor was obtained in the same manner as in Example 1.

The fermentation mother liquor was then concentrated under reduced pressure (80°C) and further freeze-dried. The ratio was adjusted to 30g of the obtained dried product + 6g of sugar + 0.001g of flavor (lemon-based), and this was added to 300g of
m? A fermented beverage (Example) was produced by dissolving it in water.

・Example 5 Apple processed product (cleaned and sorted apples are peeled and cored,
3
After cooling to 0°C, pre-cultured Phlebellomyces lactis was added to 3 x 106 cells per 1 d of substrate, and incubated at 30°C while preventing bacterial contamination from the outside.
It was left to ferment for 40 hours.

The ethyl alcohol content of the obtained fermentation liquid was slightly less than 12% (W/V
), pH was 8.7.

Then, 991 g of centrifuged liquid of this fermented liquid + 200 g of sugar
The fermented beverage (Example) was prepared by heat sterilizing at a temperature of 95°C and cooling to 10°C.

The sensory evaluation was the same as in Example 1.

[Brief explanation of drawings]

FIG. 1 and FIG. 2 are graphs illustrating each fermentation situation in the present invention. 11.12 Acid production curve, 21.22 Ethyl alcohol curve, 31.32... pH curve, 41.42 Yeast viable cell count curve,

Claims (1)

[Claims] 1. Vegetable and/or fruit processed product Phlebellomyces +1
Kluyveromyceslactis
and/or Phlebellomyces fragilis (K l u
y v e r o r n y c 'e sfra
gilis), a concentrate of the fermented liquor, or a dried product of the fermented liquor as a main component. 2. The fermented beverage according to claim 1, wherein the ethyl alcohol content of the fermented liquid is less than 1% (W/■). 3 Vegetable and/or fruit processed products Phlebellomyces e lactis (Kluyv, eromyceslactis)
and/or Phlebelomyces fragilis (K I u
y v e r o m Y c e sfragi
lis), a concentrate of the fermented liquor, or a dried product of the fermented liquor as a main component, and contains bacterial cells. 4. The fermented beverage according to claim 3, wherein the ethyl alcohol content of the fermented liquid is less than t% (W/V). 5 After sterilizing and drying the juice of vegetables and/or fruits, precultured yeast Kluyveromyces lactis and/or
or Kluyvero
1. A method for producing a fermented drink 1, which comprises adding so-called alcoholic fermentation (Myces fragilis) and then separating the bacterial cells to obtain a fermentation liquid, which is then adjusted by condensation and/or drying as necessary. 6 Alcohol fermentation ethyl alcohol content 1% (W/
V) The method for producing a fermented beverage according to claim 5, 1&, which is completed at a stage below V). 7. The method for producing a fermented beverage according to claim 5 or 6, which comprises carbonating the fermented beverage. 8. A method for producing a fermented beverage according to any one of claims 5 to 7, in which the fermentation is carried out at a temperature of 25 to 40°C.