KR100363616B1 - Femented liquor for flavoring - Google Patents

Abstract

4-vinyl guaiacol, 4-ethyl guaiacol, a related ingredient, is a flavor component contained in trace amounts (0-5 ppm) in fermented foods such as fruit wine and soy sauce. It contributes greatly to the flavor of the. However, a method for easily producing a flavor liquid (flavour) containing 4-vinyl gua alcohol or 4-ethyl gua alcohol in a relatively high concentration in a short time is not known. From this point of view, the inventors of the present invention have invented a method for safely producing a flavor liquid containing 4-vinyl guacol as a main component by a fermentation method in a short time and using the same.

The present invention mixes a ferulic acid solution obtained by releasing ferulic acid from bran and a yeast culture solution obtained by growing Saccharomyces genus having high ferulic acid conversion ability, and 4-vinyl guai by fermentation of the mixed solution. The present invention relates to a method of obtaining a flavor liquid containing acol at a relatively high concentration and using the flavor liquid as a material for flavor improvement in food production or processing.

Description

Fermented Flavor {Femented liquor for flavoring}

The flavor of food using the technique of producing a flavor liquid (flavor) mainly composed of 4-vinyl guaiacol by fermentation method in a short period of time and using the flavor liquid as a material for food production or processing, Provides a way to improve.

The present invention relates to a technique for producing a flavor liquid (flavor) containing a bran containing ferulic acid as a main raw material, 4-vinyl gua alcohol as a main ingredient by fermentation, which is a food industry or It belongs to flavor manufacturing technology of fermentation industry.

Conventionally, as a technique for producing a flavor improving agent (flavor) by the fermentation method, a method of producing a flavor obtained by culturing the ethyl acetate-producing bacteria in a medium prepared with sake or liquor distillation waste, and processing the culture solution (Japanese Patent Laid-Open Publication 54-126795), rice bran is hydrolyzed with amylase enzymes, broths cultured with Korean bacteria, and phenol carboxyl such as ferulic acid and caffeic acid. The flavor enhancement method (Japanese Patent Publication No. 55-48779) etc. which manufacture the flavor liquid which produced the acid, and add this flavor liquid to food are known.

In addition, 4-ethyl guaiacol (4-ethyl guaiacol), a related component of 4-vinyl guaiacol, has a long period of fermentation and maturation during the production of fermented products such as fruit wine and soy sauce, and is a trace amount (0 to 5 ppm). It is known to be produced.

However, there is no report on the preparation of flavor liquids (flavors) containing higher concentrations of 4-vinyl guiacol than those in these fermented foods. Under these circumstances, the present inventors liberated ferulic acid in bran by the enzymatic action of the genus Aspergillus , followed by production of 4-vinyl guiacol by yeast having high ferulic acid conversion ability, A method of preparing a flavor liquid is presented. (Korean Patent Application No. 98-40406) However, in the manufacture of a flavor liquid, in order to shorten the fermentation period and safe fermentation, there is room for improvement in the manufacturing process.

It is an object of the present invention to provide a technique for safely producing a flavor liquid (flavor) containing vinyl as a main raw material and containing a relatively high concentration of 4-vinyl guiacol by a fermentation method in a short time.

MEANS TO SOLVE THE PROBLEM In order to solve the above-mentioned subject, the present inventors studied and reviewed in detail, and in the culture process of yeast which converts ferulic acid to 4-vinyl guiacol at the time of preparation of a flavor liquid, yeast is transferred to the acidic medium of low pH By culturing, to prevent contamination of various bacteria, in the fermentation process, the fermentation broth was agitated, and the contact between the yeast and ferulic acid as a substrate was frequent, and the operation such as promoting the reaction was found to be very important. The present invention has been completed. That is, in the present invention, the process of obtaining ferulic acid by separating fermented bran from fermented bran by the enzyme action of Bacillus ( Aspergillus oryzae ) in the bran, which is the raw material of bound ferulic acid, and saccharomyces having high ferulic acid conversion ability. The Saccharomyces genus yeast was cultured in low pH medium, and the two liquids were mixed. The mixed solution was then fermented with stirring to prepare a flavor liquid containing a fairly high concentration of 4-vinyl gua alcohol. It is safe to manufacture.

The production of flavor liquids will be described in detail in each process. (1) When processing cereals such as cereals, rice, and corn of ferulic acid liquid, the slant or bran obtained as a by-product contains bound ferulic acid. It can be used as a ferulic acid raw material. However, in the present invention, the bran is selected as a more advantageous raw material by comparing and reviewing the collection of raw materials, problems in processing, effects on fermented products, and the like. In the method of the present invention, 100% of bran is used as ferulic acid raw material. The water (v / w) of which was sprinkled, mixed and increased. As a bacterium for the production of ferulic acid free enzyme, H. germ ( Aspergillus oryzae ) was selected among the bacterium, and cultured in bran which was increased by the commercial method. This culture can be used effectively because it has high activity of ferric acid free enzyme and does not affect the reaction product, ferric acid. For preparing ferulic acid solution, 10: 1 (raw material wheat bran) prepared with steamed wheat bran and sulfur bacteria Amount, and 3.5 to 5 times the amount of hot water (v / w) was added to the sum of these amounts, and then the mixture was kept at 45 to 50 ° C for about 6 hours to liberate ferulic acid, and then bran was added. Isolate to obtain a ferulic acid solution. The prepared ferulic acid solution was used after heat treatment at 75 ° C. for 15 minutes. (2) Preparation of the yeast culture solution In the present invention, strains of ATCC 36029 and NRRL Y-1373 were selected as yeasts for converting ferulic acid to 4-vinyl guiacol. Was used. These strains had high ferulic acid conversion ability and good flavor of fermentation products during fermentation, which was suitable for the purpose of the present invention. In the cultivation of yeast, there is a method of proliferating with a high suppression of alcohol fermentation, and a method of advancing alcohol with fermentation of yeast, but in the present invention, the latter method is selected and in order to prevent contamination of various bacteria in the yeast culture process. The yeast was cultivated in an acidic medium at low pH. In the method of the present invention, 25% water (v / w) was sprinkled and mixed with flour, and then, white mutant strain of Aspergillus awamori was added thereto. Reproduction was carried out to make wheat flour soup in which a large amount of citric acid was produced together with an enzyme, which was used as a raw material for yeast medium. Wheat flour soup was saccharified according to the conventional method, and filtered broth saccharified liquid medium or hydrangea medium in which wheat flour soup was immersed in water. The pH of the medium thus produced is 3.0-3.5, but if the acid is weak, the acid may be supplemented by adding brewing lactic acid or citric acid. The yeast starter was added to these mediums, and cultured at 25 ° C. for 1 to 2 days. (3) Fermentation step for converting ferulic acid The above-mentioned yeast culture solution and ferulic acid solution were 1: 1 to 3 (v: v). After mixing at a ratio of), the mixture is kept at 25 ° C. and stirring is continued, and the reaction of producing 4-vinyl gua alcohol is allowed to proceed for 1 to 2 days. In this fermentation process, the number of live bacteria of ferulic acid-converted yeast is The more, the more frequent the contact between the yeast and ferulic acid by stirring, the faster the production rate of 4-vinyl guiacol. However, if the solid particles other than the yeast cells are mixed excessively in the fermentation broth, the reaction will be delayed. Therefore, in the fermentation step, the fermentation can be completed safely and in a short time by a method such as securing a large number of viable yeast cells and stirring sufficiently. The fermentation broth is used as it is, or filtered or steam distilled to be used as a flavor liquid. EXAMPLE 1 Preparation of Waste Acid Solution A 100% amount of water (v / w) was sprinkled and mixed with wheat bran, a ferulic acid raw material, and 120 After sterilization under pressure at 40 ° C. for 40 minutes, the mixture was cooled and used. As a ferulic acid free enzyme producing bacterium, a yellow bran bacterium was selected, and bran soup incubated at 30 ° C. for 2 days was added to the increased bran according to the commercial method. 100 g and 10 g of wheat bran soup incubated with rhubarb bacteria (the amount is converted into raw bran) into a 1 L Erlenmeyer flask, 440 ml of water was added to the mixture, and then mixed at 45 ° C. in a water bath for 3 hours → 50 It heated at 3 degreeC to 55 degreeC for 1 hour, liberated ferulic acid, and filtered with hemp, and obtained 494 ml of ferulic acid liquids. The ferulic acid solution was heat-treated at 75 ° C. for 15 minutes and used after cooling. Example 2 In order to use a broth cultured with yeast cultured white sugar strain of Aspergillus awamori in flour solution, First, 25% water (v / w) was sprinkled on the flour, mixed evenly, and then the agglomerated mass was crushed, and then steamed for 1 hour through steam in a shiru, and then cooled to about 30 ° C. The seed of the Bacillus bacterium was mixed and incubated for 42 hours at 30 ° C. according to the conventional method to obtain a flour soup. 150 liters of flour soup and 600 ml of water were mixed in a 1-liter Erlenmeyer flask, followed by a water bath. After saccharification at 55-58 ° C. for 8 hours, the mixture was filtered through burlap to give 575 ml of the saccharified solution. The broth saccharified solution was heat-treated at 75 ° C. for 15 minutes, and used after cooling. Meanwhile, ATTC 36029 strain was inoculated into a medium in which wort was prepared and brewing lactic acid was added at a concentration of 0.5%, and 25 ° C. was used. Incubated for 40 hours at, and made this as a yeast starter. 500 ml of the above-described Korean saccharification solution was added to a 1 L Erlenmeyer flask, 40 mL of the Yeast Solution was added, and the Erlenmeyer flask was covered with aluminum foil. Incubated for 24 hours while stirring with a magnetic stirrer. The analytical value of the culture solution after the completion of the culture is shown in Table 1, and the number of viable yeasts after the end of the culture was 1.78 × 10 ⁸ per ml. Example 3 Yeast Culture in Hydrangea Medium As a raw material of yeast medium, wheat flour soup was used as in Example 2. 400 ml of water was added to a 1-liter Erlenmeyer flask, 200 g of wheat flour soup was added and mixed to make a hydrangea medium, and 40 ml of the seed yeast solution prepared in the same manner as in Example 2 was added. It was parallel. The analytical value of the culture solution after the completion of the yeast culture is shown in Table 2, and the number of viable yeasts in the culture solution was 2.4 × 10 ⁸ per ml. Example 4 Preparation of Flavor Liquid (1) 400 ml of ferulic acid solution (ferulic acid concentration 272.8 ppm) prepared in the same manner as in Example 1 and 200 ml of the yeast culture solution prepared in the same manner as in Example 2 were placed in a 1 L triangle flask, and the spout was Was covered with aluminum foil and placed in a thermostat at 25 ° C., and the solution was fermented for 1 day and 2 days while continuing stirring with a magnetic stirrer to obtain a flavor liquid. The number of viable yeast cells per ml in the fermentation broth was 7.5 × 10 ⁷ after 1 day of fermentation and 8.3 × 10 ⁷ cells after 2 days of fermentation. The analysis values of the general components and the phenolic compounds of the flavor liquid obtained by filtering the fermentation broth are shown in Tables 3 and 4. During the fermentation of the flavor liquid, the conversion rate of ferulic acid to 4-vinyl guiacol was about 82% after 1 day of fermentation, and nearly 100% after 2 days of fermentation. During the fermentation, a small amount of 4-vinyl phenol is produced together with 4-vinyl guiacol as a flavor component. Since 4-vinyl phenol has a lower flavor value than 4-vinyl guiacol, the amount of 4-vinyl phenol is less, 4 A relatively large amount of vinyl guacol (more than 100 ppm) is preferable in view of the composition of the flavor component. Example 5 Preparation of Flavor Liquid (2) Ferulic acid liquid prepared in the same manner as in Example 1 (ferulic acid concentration 252.6) ppm) 400 ml and 200 ml of the yeast culture solution prepared in the same manner as in Example 3 were placed in a 1 L Erlenmeyer flask and fermented under the same conditions as in Example 4 to obtain a flavor liquid. The analysis values of the general components of the flavor liquid obtained by filtering the fermentation broth and the analysis values of the phenolic compounds are shown in Tables 5 and 6. The number of viable yeast cells per ml in the fermentation broth was 1.19 × 10 ⁸ after 1 day of fermentation and 1.33 × 10 ⁸ after 2 days of fermentation, but the amount of solid particles in fermentation broth was higher than that of Example 4 The reaction to convert to 4-vinyl guiacol was slow, and the content of 4-vinyl guiacol was also slightly low. However, the yeast culture method used in this experiment has the advantage of being relatively simple to carry out, and the flavor liquid can also be effectively used to improve the flavor of food. Example 6 Flavor Improvement Test of Food (1) Mixed Soy Sauce To the mixture of brewed soy sauce and 9: 1 soy sauce, the flavored liquid (containing about 150 ppm of 4-vinyl guaicol) which was fermented and filtered for 2 days in Example 4 was added. Several test spheres added in the 2.4 ppm range were made and stored at room temperature for one week, followed by sensory tests by five panelists. As a result, the soy sauce added with the flavor liquid almost lost the unpleasant odor peculiar to the newly resolved soy sauce, and the rich taste was given to the soy sauce taste (sensory test by mixing soy sauce and water at 6: 4). The panel was agreed to be smooth and smooth. It was judged that it was preferable to add 1.0-2.0 ppm of 4-vinyl guiacol to soy sauce as a functional aspect. As a result of the sensory test by adding the flavor liquid to the brewing soy sauce as described above, the effect of adding the flavor liquid was similarly recognized. When the soy sauce is brewed, the flavoring liquid is added to the soy sauce mash which has been soaked for 2 to 3 months, and then fermented for 2 to 3 weeks to obtain soy sauce with good flavor. Shortened. In the above treatment process, 4-vinyl guiacol may be converted into 4-ethyl guiacol by the salt tolerant post-gum yeast present in the soy sauce, but the flavor improvement effect is similar in this case. Flavor improvement test of food (2) To the wine (red wine, J company red wine, ethanol 10%), the flavor liquid obtained by fermentation in Example 4 for 2 days was added, but 4-vinyl guiacol was added in 0.001-0.5 ppm concentration range. Several stages were prepared, stored at room temperature for one week, and then sensory tested by five panels. As a result, it was recognized that the taste was given to the taste and the taste was better than the non-added even in the test group added with 0.001 to 0.1 ppm of 4-vinyl guacol, and the appropriate amount of the flavor liquid was determined in consideration of the preference of the consumer. It is known that 4-vinyl guai alcohol contained in soju and other distilled spirits is converted into vanillin and the like during long-term storage, and it is known to give a unique direction of long-term ripening liquor. Therefore, when making long-term matured liquor of distilled spirit, the flavor liquid of the present invention can be used as a very useful material.

According to the present invention, it is possible to easily prepare a flavor liquid (flavor) containing 4-vinyl gua alcohol at a considerably high concentration, and the flavor liquid is prepared by various liquors such as distilled spirits, fermented spirits, enteric liquors such as liver rivers, miso, and seasoning liquids. In the manufacture of smoked products, etc., it can be effectively used as a material for flavor improvement or flavor provision.

Claims (2)

After fermentation of the fermented acid by the enzyme of the bacteria culture on the increased wheat bran to release the ferulic acid, the ferulic acid solution obtained by separating the bran and the yeast culture medium obtained by propagating Saccharomyces yeast with high ferulic acid conversion ability into the medium at low pH, A method for producing a flavor liquid containing 4-vinyl guai alcohol as a main component, characterized by promoting the formation reaction of 4-vinyl guai alcohol while mixing and stirring the mixed solution, respectively. A method for improving the flavor of food by using the flavor liquid according to claim 1 as an additive material in food manufacturing or processing