JPS6181768A - Preparation of alga drink - Google Patents

Abstract

PURPOSE:To prepare an alga drink free from ill odor, agreeable to the palate, and preservable for a long period without causing degradation, by inoculating and fermenting hydrolyzed liquid of alga with yeast or lactobacillus, and using the fermented liquid as a main component. CONSTITUTION:An alga is hydrolyzed in a solution of an acid or alkali. After the completion of hydrolysis, the pH is adjusted to neutral, and the liquid is filtered. The obtained hydrolysis liquid is added with a nutrient source, inoculated with yeast or lactobacillus, and fermented. The nutrient source is sugar, dairy product, fermentation-promoting substance, etc. The yeast is common brewing yeast such as SAKE yeast, wine yeast, etc. After the fermentation, the yeast or lactobacillus is inactivated with heat, and the insoluble component is removed. The filtrate of the fermentation product is if necessary diluted properly with water, and added with a seasoning, pigment, etc. to obtain a non-alcoholic alga drink.

Description

[Detailed description of the invention] The present invention relates to a method for producing a seaweed beverage.

The present inventor has succeeded in producing a seaweed beverage by adding an acidulant and a sweetener to an acid or alkaline hydrolyzed solution of seaweed (see Japanese Patent Application No. 58-207499). However, if a beverage made with this acid or alkaline hydrolyzate is stored for a long period of time, it will develop an unpleasant odor characteristic of seaweed. This odor is particularly noticeable when an alkaline hydrolyzate is used. Therefore, this unpleasant odor is completely removed.

The present invention was completed as a result of research into a method for producing drinks that remain unchanged even after long-term storage.

The present invention is a method for producing a seaweed drink characterized by adding a nutrient source to an acid or alkaline hydrolyzed solution of seaweed, inoculating yeast or lactic acid, fermenting it, and using the obtained fermented solution as the main ingredient. be.

According to the method of the present invention, it is possible to obtain a drink that is free from the unpleasant odor peculiar to seaweed and has a pleasant taste and is easy to drink.

Furthermore, by blowing or pressurizing carbon dioxide gas into this beverage, a carbonated beverage with a refreshing feeling can also be produced.

In carrying out the present invention, seaweed is first hydrolyzed in an acid or alkaline solution. As the seaweed, red algae such as nori, tengusa, and seaweed, brown algae such as mozuku, hijiki, wakame, and kelp, and green algae such as green lettuce are used. As the acid, inorganic acids such as hydrochloric acid, sulfuric acid, etc., and organic acids such as citric acid, malic acid, tartaric acid, etc. are used. As the alkali, for example, potassium hydroxide, sodium hydroxide, sodium carbonate, etc. are used. The concentration of acid or alkaline solution is 0
．． 1 to 10 degrees is preferred. The amount of acid or alkaline solution used is 10 to 60 parts by weight per 1 part by weight of seaweed. When hydrolysis is carried out under normal pressure, the decomposition temperature is 100 to 110
℃ is preferred, and the decomposition is completed in 5 to 12 hours. Under reduced pressure, hydrolysis can be performed at lower temperatures, and under increased pressure, the concentration of the acid or alkaline solution can be reduced.

After hydrolysis is completed, the pH is adjusted to neutral and the mixture is filtered. A nutrient source is added to the obtained decomposition liquid, and yeast or lactic acid bacteria are inoculated and fermented. Nutrient sources include sugars such as glucose, sucrose, lactose, fructose, molasses, honey, rice, barley, sweet potatoes, saccharified products of sugar, fruit juice, dairy products such as milk,
Skimmed milk powder and the like, fermentation promoting substances such as trace metals, vitamins, etc. are used. As the yeast, common brewing yeast such as sake yeast and wine yeast can be used. The fermentation temperature is preferably 15 to 65°C for yeast fermentation and 30 to 50°C for lactic acid bacteria fermentation.

In the case of yeast fermentation, fermentation may be terminated before the alcohol content reaches 1%, or if the alcohol content reaches 1% or more, the produced alcohol may be distilled off to reduce the alcohol concentration to less than 1%. shall be. After completion of fermentation, yeast or lactic acid bacteria are inactivated by heat treatment and insoluble materials are removed.

The obtained fermented P solution is diluted with water to an appropriate concentration as required, and seasonings, flavors, pigments, etc. are added to produce a non-alcoholic seaweed beverage.

Seasonings include acidulants such as citric acid, malic acid, and phosphoric acid;
Sweeteners such as sucrose, maltose, fructose, aspartame, glycyrrhizin, saccharin, salts such as table salt, organic acid salts, flavoring agents such as amino acids, nucleic acids, bases, etc., bittering agents (for example, caffeine, theobromine, etc.) Flavoring agents and colorants used as food additives are used.

The beverage thus obtained is rich in nutritional value and does not generate the unpleasant odor characteristic of seaweed even after long-term storage.

Example 1 1 ton of hydrochloric acid 500 mA for 15.9 liters of dried seaweed! was added and heated to 105°C under normal pressure for 8 hours of hydrolysis.

After cooling, the mixture was neutralized with IJ carbonate and filtered to obtain about 500 ml of hydrolyzed liquid. This decomposition solution contains glucose io, ag, MgSO4-7H2O1,2g, aspartic acid 0.6p, KH2PO41,2,! li
+.

Vitamin B1. Bo, H and calcium pantothenate were added at 6 x 10-' and 9, respectively, and the total amount was 60 with water.
It was set to 0 rul. Add sake yeast to this solution and heat at 20°C.
After culturing for 7 days, it was pasteurized and filtered.

This fermented P solution contains 117 g of glucose, 18 g of maltose, 609 g of sucrose, 6 g of citric acid, and 0.0 g of 1% cider essence.
Add 6 ml and add total N 70 Q m/! with water! A non-alcoholic seaweed beverage with an alcohol content of 0.8 degrees was obtained.

Example 2 500 ml of 1% hydrochloric acid was added to 15 g of dried seaweed, heated to 105° C. under normal pressure, and hydrolyzed for 8 hours.

After cooling, the mixture was neutralized with sodium carbonate and filtered to obtain about 300 ml of hydrolyzed liquid. This decomposition solution contains 120 fl of glucose, MgSO4.7 H2O1,2,!
i', aspartic acid 0.3.9, KH,, PO41,
2g of vitamin B1, B6, H, and calcium pantothenate were added to the solution, and sake yeast was added to this solution and cultured at 25°C for 14 days, then pasteurized and filtered. This fermented PK is distilled under reduced pressure to remove alcohol, and the remaining liquid is 24 g of sucrose, 56 g of molasses, and 6 g of maltose.
Add g and 4.8 g of citric acid, and make a total volume of 600 ml with water.
Then, a seaweed drink was obtained.

Example 3 1 ζ/potassium hydroxide solution 300 parts per 15.9 parts dried seaweed
ml was added and heated to 40°C under reduced pressure of 130 mmH5 for hydrolysis for 8 hours. After cooling, neutralize with citric acid,
After filtration, about 600 me of hydrolyzate was obtained. Thereafter, a seaweed drink was produced in the same manner as in Example 1.

Example 4 A seaweed drink was produced in the same manner as in Example 2 using the alkaline hydrolyzed solution of Example B.

Example 5 Carbon dioxide gas was blown into the drinks of Examples 1 to 4 to make carbonated drinks.

Example 6 A seaweed drink was produced in the same manner as in Examples 1 to 5 except that mozuku was used instead of seaweed.

Example 7 Add 500 me of 1% hydrochloric acid to 15 g of dried seaweed, and add 500 me of 1% hydrochloric acid to 15 g of dried seaweed.
The mixture was heated to 05°C and hydrolyzed for 8 hours.

After cooling, the mixture was neutralized with sodium carbonate and filtered to obtain about 300 ml of hydrolyzed liquid. To this decomposed solution, 12.9 glucose was added, and the total amount was made up to 600 me with water. pH5
.5, added lactic acid bacteria (Lactobacillus rugaricus), and fermented at 45°C for 3 days. After the fermentation was completed, it was filtered and then heat sterilized at 80°C for 10 minutes. This fermented P solution contains 18 I glucose, icy maltose, and 5 sucrose sugar.
0g, citric acid 2.9 and 1% cider essence 0.
6 ml was added and the total volume was made up to 700 ml with water to obtain a seaweed drink.

Example 8 A seaweed drink was produced in the same manner as in Example 7 using the alkaline hydrolyzate of Example 3.

Example 9 Carbon dioxide gas was blown into the drinks of Examples 7 and 8 to make carbonated drinks.

Claims (1)

[Claims] 1. A non-containing product characterized by adding a nutrient source to an acid or alkaline hydrolyzed solution of seaweed, inoculating yeast or lactic acid bacteria, and fermenting it, and using the obtained fermented solution as the main component. Method for producing alcoholic seaweed drinks. 2. The method according to claim 1, wherein the produced alcohol is removed by distillation from the fermentation liquor. 3. The method according to claim 1, characterized in that seasonings, fragrances, and/or carbon dioxide gas are added to the fermentation liquid.