KR101510418B1 - Freezed fermentation agent containing aromatic yeast and the preparation thereof - Google Patents

Abstract

The present invention relates to a freeze fermentation agent to which a flavor yeast is added and a preparation method thereof, and more particularly to a freeze fermentation agent containing flavor yeast culture, enzyme, wheat flour, drinking water and saccharides, Thereby providing an fermentation agent. The method for producing a freeze-thawing fermentation agent comprises the steps of: (a) preparing a culture solution using a flavor yeast; (b) adding an enzyme, wheat flour, saccharide, and sterilized water to the flavor yeast culture solution of step (a); And (c) freezing the mixture of step (b) to -20 to -80 < 0 > C.
The flavor yeast Pichia anomalas ( Phichi anomala ) AY1 (Accession No. KACC93175P), Phycia anomalas ( Phichi anomala ) AY56 (Accession No. KACC93178P), Phichia fabianii ) AY42 (Accession No. KACC93176P) and Phichia fabianii ) AY47 (Accession No. KACC93177P) is added to produce a fermented fermented soybean milk, the saccharification and alcohol fermentation can occur at the same time, so that the uniform quality of the fermented milk can be maintained. In addition, There is convenience. The present invention also provides a freeze fermentation agent to which a flavor yeast is added and a method for producing the same, which can improve the taste of a consumer who tastes a new sake, because flavor and taste different from conventional sake can be imparted.

Description

[0001] The present invention relates to a freeze fermentation agent containing flavor yeast and a method for preparing the same,

The present invention relates to a freeze fermentation agent to which a flavor yeast is added and a method for producing the same, and more particularly, to a fermented yeast- anomala ) AY1, Pichia anomala ) AY56, Pichia fabianii ) AY42 and Pichia fabianii ) AY47, and then the fermented yeast-added freeze fermentation broth can be prepared to improve and enhance various flavors and flavors of traditional fermented beverages, as well as saccharification and alcohol fermentation, The present invention relates to a freeze fermentation agent to which a flavor yeast can be easily added during manufacture by freezing the fermentation agent by preparing an amount of the fermentation agent in advance, and a method for producing the same.

Alcohol is an alcoholic beverage.

Unique brewing methods have been introduced to suit the specific climate and climate of the area suitable for the natural environment. Korean traditional liquor is divided into Takju, Yakju and Soju. It is not as gorgeous as western liquor but it is not only good for health but also contains the wisdom, style and elegance of life because it contains the food customs of our ancestors.

The raw materials of traditional Korean rice are rice, glutinous rice, barley rice, brown rice, corn, sweet potato, etc. Since the main ingredient of cereal is converted into sugar to produce alcohol, an enzyme produced by microorganism is needed and its fermentation source is leaven. Nuruk has been used as a saccharifying agent since the Three Kingdoms period, and it has been used as a raw material for various kinds of microorganisms such as fungi, yeast, and fungi in the natural state, and Aspergillus kawachii, Aspergillus oryzae and Rhizopus sp . Which is made by inoculation of pure cultured bacteria. Amino acids, organic acids, and volatile flavor components produced by fermentation of alcohol by yeast are harmonized with color due to various enzymatic actions by these microorganisms. Therefore, enzyme activity, organic acid productivity, and alcohol fermentation ability vary depending on the type of yeast, and therefore, the volatile flavor component, taste and color quality characteristics of the fermented beverage greatly influence the characteristics.

On the other hand, in the process of brewing conventional traditional liquor, yeast has been conventionally used as an fermentation agent. However, the liquor using the yeast fermentation agent thus produced has no change in taste and aroma and the quality may be different depending on the fermentation conditions. There was difficulty in homogenization. Especially, in order to overcome the above problems, various attempts have been made to make new yeast. However, since the production of Yakju and Takju is made by small and medium brewers, improvement and quality control of new strains are poor, It is difficult to expect a variety of flavors and aromas.

Therefore, in order to promote the continuous consumption of Korean traditional stock, it is necessary to precede research on the seed culture such as search for excellent strains and strain improvement, and research on the optimum fermentation condition of raw materials, glycation condition and sensory improvement, There is a strong demand for providing an appropriate fermentation agent suitable for consumers' preference.

In recent years, a trend to add new flavor to traditional liquor has been developed, and methods for improving taste and flavor in traditional liquor have been steadily developed.

In view of the specific prior art, Prior Art 1 (KR Patent 0185020 B1) discloses a novel high aroma Yakju yeast Saccharomyces cerevisiae cerevisiae) TD03 and it relates to a method of producing Yakju using, by improving saccharide as MY process serenity non-zero (Saccharomyces cerevisiae) DR yeast ethyl methane sulfonate (EMS, Ethyl Methanesulfonate) after the mutation treatment separate from the selection medium to Yakju fermentation A method of easily producing a flavorful yakju by producing a large amount of amyl alcohol and isoamyl alcohol is disclosed.

Background Art [0002] Prior Art 2 (KR 10-2008-0053629 A) relates to a method for preparing a safflower using Saccharomyces cerevisiae T084 and a phytopathogenic ingredient which increases the aroma component of a mainstream, And then adding phytopharmaceuticals such as Cordyceps and Red Sulfuric Acid to the fermentation broth to produce a fragrant-rich fermented beverage, as well as containing phytopharmaceuticals such as Cordyceps and Red Seaweed, A method for producing a functional sugar such as a recovery has been disclosed.

However, as described above, in order to increase the aroma component of the traditional wine, it is advantageous to improve the flavor of the traditional fermented wine by adding various fragrance yeast and ingredients. However, the report on the genus Saccharomyces cerevisiae, There are many cases of developing fragrance yeast as a new strain. In addition, homogenization of quality may occur due to the use of plant medicines contained in the fermentation broth of yeast, and as the manufacturing process is added, the efficiency of the raw material cost and the productivity are lowered, resulting in economical problems.

In view of these disadvantages, the present inventors have found that, as an aroma yeast,Pichia anomala) AY1, Pichia anomala (Pichia anomala) AY56, Pichiafabiani (Pichia fabianii) AY42 and Pichia Fabiani (Pichia fabianii) By separating AY47 from traditional yeast and adding a fermented yeast-freezing fermentation broth to a conventional fermentation broth, it is possible to impart differentiated taste and flavor to the conventional broth, A frozen fermentation agent to which an aroma yeast can be improved is added and a method for producing the same are provided in the present invention.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

KR Special 0185020 B1 KR 10-2008-0053629 A

The present inventors have conventionally used nuruk as an fermentation agent in the process of brewing fermented beverages in the case of commercially available fermented beverages. Since the fermented beverages produced using the nuruk fermentation agent thus produced have little change in taste and flavor, , Flavor, and unique flavor of the product. In addition, since a large amount of unnecessary microorganisms are contained in the fermentation, it is easy for the fermentation to fail, and the microorganisms are not uniform, so that the small and medium breweries which do not have the special uniformization technique for the quality of the traditional yeast, There is a difficulty. The traditional yeast used for brewing has a high quality deviation, and it requires a lot of time and attention to fix it. For the above reasons, the inventors of the present invention have discovered that it is difficult to produce a standardized product in accordance with the taste of the public, as a technology that can be operated by a brewery personally or can be relatively easily implemented by a small company, I tried.

Accordingly, the present invention provides a fermented yeast-freezing fermentation broth obtained by separating fragrant yeast having excellent alcohol content and flavor-producing ability from a conventional yeast, and as a result, it is possible to produce a fermented broth using the fermented yeast, Not only can the preference of the consumer seeking the taste of the new liquor be improved but also the saccharification and the alcohol fermentation can occur at the same time and the uniform quality of the liquor can be maintained and the fermentation agent is prepared and frozen by the amount of the liquor to be produced Thus, the present invention has been accomplished by discovering that it is possible to produce homogeneous sake by simple application in the production.

Accordingly, an object of the present invention is to provide a freeze-fermentation agent and a method for producing the same, which can produce an alcohol having an excellent alcohol content and flavor-producing ability and in a homogenized state.

Another object of the present invention is to provide a fermented food and a fermented beverage prepared by adding the flavor yeast freezing fermentation agent prepared by the above method.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a frozen fermentation broth comprising a culture medium of flavor yeast, an enzymatic agent, wheat flour, drinking water and a saccharide, and being in a frozen state at -20 to -80 ° C.

The freeze fermentation agent may contain 0.01 to 0.1% by weight of the culture medium of the perfume yeast, 0.1 to 0.5% by weight of the enzyme agent, 2.0 to 4.0% by weight of wheat flour, 1.0 to 2.0% by weight of drinking water and 0.1 to 0.5% .

The fragrance yeast has excellent alcohol content and flavor-producing ability in the yeast isolated from the traditional yeast Phichi anomala ) AY1 (Accession No. KACC93175P), Phycia anomalas ( Phichi anomala AY56 (Accession No. KACC93178P), Phichia fabianii AY42 (Accession No. KACC93176P) and Phichia fabianii fabianii ) AY47 (Accession No. KACC93177P).

The culture medium of the flavor yeast may be 1 × 10 ⁶ to 2 × 10 ⁷ cells / mL based on the number of yeast cells.

The culture medium of the flavor yeast may be obtained by culturing the flavor yeast in a YPD medium at 15 to 30 DEG C for 30 to 80 hours.

The enzymatic agent may be at least one selected from the group consisting of an enzymatic agent having a saccharifying power of 10,000 to 15,000 SP and a modified yeast having a saccharifying power of 1,000 to 1,800 SP.

The wheat flour may be at least one selected from the group consisting of a strong, a gravity and a flour.

The saccharide may be at least one selected from glucose, sucrose and isomaltooligosaccharide.

The method for preparing a fermented yeast-freezing fermentation agent according to the present invention comprises the steps of: (a) preparing a culture solution using a flavor yeast; (b) adding an enzyme, wheat flour, saccharide, and sterilized water to the flavor yeast culture solution of step (a); And (c) freezing the mixture of step (b) to -20 to -80 < 0 > C.

The present invention provides a fermented food and a fermented beverage prepared by adding a fermented yeast-added freezing fermentation agent.

The fermentation yeast-added freeze fermentation agent according to the present invention and the preparation method thereof can be used as flavor yeasts such as Pichia anomala ) AY1, Pichia anomala ) AY56, Pichia fabianii ) AY42 and Pichia fabianii AY47 were added to a fermented yeast fermentation broth to prepare a fermented yeast fermentation broth , and then the fermented yeast fermentation broth was added to the fermented yeast fermentation broth, The addition of the yeast can improve the competitiveness of the beverage because it provides a high calorific feeling and promotes palatability due to various flavors and flavors.

In addition, it has been found that it is difficult to produce a standardized product by an enzyme having an unglyh saccharogenic power in the production of traditional fermented milk. Therefore, the present invention uses fermented yeast freezing fermentation agent to produce saccharide and alcohol fermentation simultaneously, So that the uniform quality of the conventional fermented beverage can be maintained. In addition, since the fermentation agent is prepared in advance by freezing the amount of the alcohol to be produced, and the fermentation agent is simply mixed, it is convenient that the weight of the yeast and the fermentation agent is not required to be individually scaled.

Also. Since the present invention is a relatively simple process, it is possible to produce a uniform quality fermented beverage even in existing breweries, so that not only can it be easily produced by anyone, but also the consumer confidence in the beverage can be further improved.

The present invention provides a freeze fermentation agent to which flavor yeast is added.

The inventors of the present invention found that the sake produced by using the conventional yeast fermentation agent had little different taste and flavor because there was almost no change in taste and flavor and that there was difficulty in producing a product standardized by an enzyme agent having an unharmonizing power And tried to find a way to solve it. As a result, a frozen fermentation broth with added flavor yeast having the above-mentioned advantages was completed.

The present invention includes a culture of flavor yeast, an enzyme, a flour, a drinking water and a saccharide, and is present in a frozen state at -20 to -80 ° C.

The frozen fermentation agent comprises 0.01 to 0.1% by weight of the culture medium of the perfume yeast, 0.1 to 0.5% by weight of the enzyme agent, 2.0 to 4.0% by weight of wheat flour, 1.0 to 2.0% by weight of drinking water and 0.1 to 0.5% by weight of saccharide.

The fragrance yeast is obtained by extracting yeast capable of producing a large amount of fragrance ingredient in the preparation of traditional fermentation liquor. Specifically, the fragrance yeast is prepared by isolating various microorganisms from the yeast that has been traditionally used, The strains were cultured for 3 days at 30 ℃ in a plate medium containing YPD (yeast extract 1.0%, peptone 2%, dextrose 2%, agar 2.0%) containing cerulenin and the surviving strains were firstly screened. The primary screened strains were cultivated again on a new plate medium in the same environment, and olfactory sensory tests were performed. Nine strains were screened secondarily. Gas chromatography analysis of these strains was carried out using these 9 strains. As a result, 4 strains with excellent flavor and alcohol production were identified. Each of these strains was phylogenetically different from Pichia anomala , or Pichia fabianii ). These strains were confirmed to be novel strains which did not exist in the past, and thus the novel strains isolated and identified in the present invention were identified as Pichia anomala AY1, Phichi anomala AY56, Phichia fabianii AY42, Phichia fabianii AY47 to the National Center for Agricultural Genetic Resources (KACC) and assigned accession numbers KACC93175P, KACC93178P, KACC93176P, and KACC93177P, respectively, and these are referred to as " Phichi anomala AY1 (Accession No. KACC93175P) "," Phichi anomala AY56 (Accession No. KACC93178P), Phichia fabianii AY42 (Accession No. KACC93176P) and Phichia fabianii fabianii ) AY47 (Accession No. KACC93177P) ".

Strain name Microbial species Accession no. Similarity (%) AY1 Pichia anomala 100 AY42 Pichia fabianii JQ342083 100 AY47 Pichia fabianii HQ651909 99 AY56 Pichia anomala JX316753 100

The frozen fermentation agent of the present invention is preferably used by adjusting the number of yeasts in the flavor yeast culture to 1 × 10 ⁶ to 2 × 10 ⁷ cells / mL based on the cell (colony forming unit). If the number is smaller than the above range, the fermentation speed is significantly slowed. If the above range is exceeded, the propagation of the yeast proceeds too fast, and the possibility of stopping the fermentation is increased without generating enough alcohol.

Traditional nuruk, which has been used as a fermentation source in the production of traditional fermented beverages, contains various microorganisms and has a disadvantage in that it can not produce a uniform flavor due to a large change in taste and flavor. Also, the fragrance component is present in a small amount, and the presence or absence of the fragrance component in the alcoholic beverage is an important factor for determining the quality. In the production of traditional fermentation liquor , the novel " Phichi " anomala AY1 (Accession No. KACC93175P) ", Phichi anomala ) AY56 (Accession No. KACC93178P) "," Phichia Fabiania AY42 (Accession No. KACC93176P) "and" Phichia fabianii AY47 (Accession No. KACC93177P) "When the yeast is used, the flavor of the fermented soybean is enhanced to give a distinctive taste and flavor In addition, when the fermented yeast is added to prepare a fermented fermented product, the saccharification and the fermentation of the alcohol occur at the same time, so that the uniform quality of the fermented product can be maintained, and the weight of the yeast and the fermented product There is convenience that you do not have to pay scales one by one.

The flavor yeast culture broth was obtained from Pichia anomala ) AY1, Pichia anomala ) AY56, Pichia fabianii ) AY42 and Pichia fabianii ) AY47 is cultured aseptically in a YPD medium (yeast extract 1.0%, peptone 2.0%, dextrose 2.0%, agar 2.0%) at 15-30 ° C for 30-80 hours to prepare a flavor yeast culture.

On the other hand, it is preferable that the enzyme of the freezing fermentation agent of the present invention has a saccharifying power of 10,000 to 15,000 SP and a modified yeast having a saccharifying power of 1,000 to 1,800 SP in view of controlling the activity of the saccharifying enzyme.

The wheat flour is preferably at least one selected from the group consisting of high-strength, middle-gravity and pulverulent components, more preferably, from the viewpoint of enhancing the quality of the drink and further improving the quality of the frozen fermentation agent.

The saccharide is preferably at least one selected from the group consisting of glucose, sucrose and isomaltooligosaccharide, more preferably sucrose is economical, .

The sterilized water may be at least one selected from the group consisting of distilled water and drinking water. The hydrolyzate may be used in an amount of 50 to 100% by weight based on the total weight of the flour.

The freeze fermentation agent of the present invention preferably contains 0.01 to 0.1% by weight of a flavor yeast culture solution in terms of stability of fermentation.

The content of the enzyme is preferably 0.1 to 0.5% by weight in view of stability of the saccharifying enzyme activity.

In addition, it is preferable that the flour contains 2.0 to 4.0 wt% of flour from the standpoint of quality stability of the alcohol and molding stability of the fermentation agent.

Also, it is preferable to include 0.1 to 0.5% by weight of saccharides in terms of economy and stability of fermentation.

It is preferable that the frozen fermentation agent to which the flavor yeast of the present invention is added is frozen at -20 to -80 ° C. after the formulation because the fermented yeast grows in the fermentation broth without freezing.

A method for preparing a fermented yeast-added freezing fermentation agent according to an embodiment of the present invention comprises the steps of: (a) preparing a culture solution using a flavor yeast; (b) adding an enzyme, wheat flour, saccharide, and sterilized water to the flavor yeast culture solution of step (a); And (c) freezing the mixture of step (b) to -20 to -80 < 0 > C.

The sterilized water may be any one selected from distilled water and drinking water, and the water content may be between 50 and 100% by weight based on the total weight of the flour.

It is preferable that the frozen fermentation agent to which the flavor yeast of the present invention is added is frozen at -20 to -80 ° C. after the formulation because the fermented yeast grows in the fermentation broth without freezing.

The contents and the mixing ratio of the flavor yeast culture solution, the enzyme agent, the flour and the sugar are as described above.

The present invention can provide a fermented food and a fermented beverage prepared by adding a fermented yeast-added freezing fermentation agent.

At this time, the mixing ratio of the fermented yeast-added freezing fermentation agent is very important. Because the color, aroma, flavor and overall preference of traditional fermented liquor varies depending on the composition of the fermenting agent, the overall sensual preference for traditional liquor may ultimately be determined. For example, when adding the amount of the freeze-thawing fermentation agent to the whole of the conventional fermented soybean, for example, about 3 to 5% by weight of the fermented fermentation broth per 100 parts by weight of the rice flour, It is preferable in terms of comprehensive preference.

In the above and the following description, the term "traditional wine" or "traditional fermented wine" includes all the alcoholic beverages such as Takju, fruit wine, distilled wine, liqueur, It should be understood.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, and it is to be understood by those skilled in the art that the present invention is not limited thereto It will be obvious.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example  One. Picky  Isolation and Identification of Strain

(1-1) Isolation of strain

The present inventors selected and identified strains having excellent alcohol content and flavor-producing ability from conventional yeast.

Specifically, 1 g of the conventional yeast was suspended in 1,000 mL of sterilized water, and then spread on YPD (yeast extract 1.0%, peptone 2.0%, dextrose 2.0%, agar 2.0%) medium and the individual colonies were transferred to YPD medium for separate culture . These strains were cultured in YPD plate medium containing 25 ~ 50uM of cerulenin, which inhibited the fatty acid synthesis of yeast, respectively, and cultured at 30 ℃ for 3 days. The surviving strains were firstly screened. The primary screened strains were cultivated again on a new plate medium in the same environment, and olfactory sensory tests were performed. Nine strains were screened secondarily. Gas chromatography analysis of these strains of nine varieties showed four strains with excellent alcohol content and flavor.

(1-2) Identification of selected strains

Four yeast strains with excellent alcohol content and flavor-producing ability were prepared by using ITS 1,4 primer [ITS 1 (5'-TCCGTAGGTGAACCTGCGG-3 ') and ITS 4 (5'-TCCTCCGCTTATTGATATGC-3')] in 18S ribosomal DNA region PCR is performed. The resulting PCR product was assigned to Solgent Corporation and the result of identification was taken. The homology and taxa of the four yeasts were identified by searching the National Center for Biotechnology Information (NCBI; Basic Local Alignment Search Tool). As a result, these four species were identified as Pichia anomala , and Pichia fabianii, respectively. In addition, four strains, AY1 and Pichia anomala AY1 (Accession No. KACC93175P), AY56 is Pichia anomala AY56 (Accession No. KACC93178P), AY42 is Phichia fabianii AY42 (Accession No. KACC93176P), AY47 is Phichia Fabianii AY47 (Accession No. KACC93177P) was confirmed to be a novel strain that does not exist in the past, and deposited with the National Institute of Agricultural Genetic Resources (KACC) on March 14, 2013 and deposited with accession numbers KACC93175P, KACC93178P, KACC93176P, KACC93177P .

In the present invention, the new strain identified above is called Phichi anomala ) AY1 (Accession No. KACC93175P), Phycia anomalas ( Phichi anomala ) AY56 (Accession No. KACC93178P), Phichia fabianii ) AY42 (Accession No. KACC93176P) and Phichia fabianii ) AY47 (Accession No. KACC93177P).

Example  2. Aroma yeast  Manufacture of Frozen Fermentation Agent

The novel strain of the present invention, Phichi anomala ) AY1 (Accession No. KACC93175P), Phycia anomalas ( Phichi anomala ) AY56 (Accession No. KACC93178P), Phichia fabianii ) AY42 (Accession No. KACC93176P) and Phichia fabianii ) AY47 (Accession No. KACC93177P).

The raw material composition of the frozen yeast freezing fermentation agent is shown in Table 2 below. The composition of the fragrant yeast freezing fermentation agent of Table 2 was prepared in an addition amount relative to 1 kg of the starch raw material used for producing the fermented milk.

division Aroma yeast
Culture solution Enzyme flour
(Gravity fraction) sugars
(Sucrose) Drinking water 1 mL (10 < ⁶ > / mL) 2 g (15,000 SP) 40g 2g 20ml

(1) Preparation of yeast culture: The selected strains were aseptically cultured in YPD medium (yeast extract 1.0%, peptone 2.0%, dextrose 2.0%, agar 2.0%) at room temperature for about 48 hours at 25 ° C, .

(2) The number of yeasts in the culture was adjusted to 1x10 ⁶ cells / mL, and 1 mL was inoculated into the mixture of enzyme, wheat flour, saccharide and sterilized water based on the blending amount in Table 2 above.

(3) The mixture of the above (2) was stored at -20 캜 to prepare a flavor yeast freezing fermentation product.

In this example, a commercially available enzymatic agent having a saccharifying power of 15,000 SP was used as an enzyme agent. If the modified saccharide having a saccharifying power of 10,000 SP is used, it may be replaced with about 75 g.

Example  3. Aroma yeast  Manufacture of Fermented Juice Using Frozen Fermentation Agent

A fermentation broth was prepared by the following method using the freeze fermentation agent prepared in Example 2 above. Wash 1kg of rice flour thoroughly, then immerse in cold water for 12 hours, and drain it for about 1 hour. Thoroughly crush the rice from which the water has been removed and pour the flour into the rice flour (1.2 L), and mix well until the rice flour is cooled. When the dough was cooled to about 35 ° C, the four kinds of flavor yeast freezing fermentation agents prepared in Table 1 were added and stirred well until the mixture was evenly mixed. The fermentation broth was fermented at 20 ° C for 7 days to prepare a fermentation broth.

Test Example  One: Aroma yeast  Made from frozen fermentation agent Sulphurous  Physicochemical composition analysis

The results of the physico-chemical composition characteristics of the syrup prepared according to Example 3 are shown in Table 3 below.

Sample pH Total
(%, w / v) Amino acid degree
(mL) Alcohol
(%, v / v) Soluble solids
(° Brix) Reducing sugar
(%, w / v) AY1 3.1 ± 0.2b 1.45 + 0.08a 5.27 ± 0.8b 4.17 ± 2.29ab 22.3 ± 2.3 bc 1.19 + 0.24f AY42 3.24 ± 0.13 cm 1.06 ± 0.08 cde 6.10 + 0.13ab 0.47 + - 0.42c 25.53 + - 0.97a 8.11 + 0.66b AY47 3.30 ± 0.08abc 1.00 ± 0.11ef 6.41 ± 0.09a 0.43 + 0.06c 26.43 + - 0.31a 7.85 ± 1.31b AY56 3.3 ± 0.1ab 1.25 ± 0.03 cd 6.40 ± 0.30ab 1.10 0.70 c 25.3 ± 1.2a 1.76 + 0.08 cd

As a result, as shown in Table 3, the new strain Pichia anomala AY1 treated group had higher alcohol production than the other treatments. In addition, if the content of amino acid is high, the taste of alcohol will be felt, and the new strain Pichia anomala In the case of treatment with AY1, the amino acid content was relatively low, indicating that the sensation of coolness was improved.

Test Example  2: Aroma yeast  Flavor Analysis of Fermented Juice Made from Frozen Fermentation Agent

The results of the analysis of the fragrance of the yeast and the fermented fermented product used in the preparation of the fermented product according to Preparation Example 3 are shown in Table 4 below.

Fragrance analysis was performed using Gas Chromatography (GC 2010, Shimadzu Co., Kyoto, Japan). 1 μL of each calf was injected into the GC injector. The column used in GC was a HP-INNOWAX capillary column (60 m × 0.25 mm id × 0.25 μM film thickness, J & W Scientific, Folsom, CA, USA). Nitrogen gas was used as the mobile phase gas and the flow rate was 22.0 cm / sec (linear velocity). The oven temperature of the column was maintained at an initial 45 ° C for 5 minutes, then raised to 100 ° C at a rate of 5 ° C per minute and held for 5 minutes. Thereafter, the temperature was raised to 200 DEG C at a rate of 10 DEG C per minute and held for 10 minutes. The split ratio was adjusted to 50: 1. The injector and detector (FID) temperatures were maintained at 250 ° C.

The strain /
Fragrance component Acetaldehyde EtoAc Isobutanol Isoamyl
alcohol Ethyl
caprylate Acetic
acid Fufral Linalool Butyrate Ethyl
caproate 2-Phenyl
alcohol AY1 1519.0 256.4 - 10.3 115.4 5082.5 398.0 155.1 - 59.5 5.9 AY42 1504.8 49.9 - 7.7 65.3 3026.6 149.3 67.5 17.0 99.4 5.6 AY47 1386.6 82.5 - 6.7 55.4 3452.1 62.0 152.6 7.6 176.6 6.9 AY56 1366.7 - - 91.6 - 1651.5 824.5 145.4 59.3 181.6 -

As a result, as shown in Table 4, the new strain Pichia anomala AY1 treated group had higher ethyl acetate content (256.4 ppm), indicating that fragrance was stronger than other treatments. In addition, the fragrance component was uniformly produced, and the favorable taste was obtained. Meanwhile, Pichia In the case of anomala AY56, no ethyl acetate was detected. Ethyl caproate content was 181.6 ppm, which is the highest content compared to other treatments. However, since it is limited to ethyl caproic acid, I could not get it.

Test Example  3: Aroma yeast  Sensory Evaluation of Fermented Juice Made from Frozen Fermentation Agent

The sensory evaluation and acceptability of the fermented product prepared in Example 3 were evaluated. First, 20 trained inspectors are selected, and a 9-point scale (1-not good, 3-bad, 5-average, 7-good, And ANOVA analysis were used for the statistical analysis. Mean significance (P <0.05) was determined by Duncan's multiple range test.

The results are shown in Table 5 below.

Function Likelihood Sample Fruit flavor
(Weak ↔ strong) Odor
(Weak ↔ strong) color incense flavor Overall
Symbol * AY1 6.9 ± 1.3a 3.3 ± 1.9a 5.7 ± 1.6a 7.0 ± 1.5a 7.0 ± 1.6a 7.3 ± 1.6a AY42 5.9 ± 1.1ab 6.5 ± 0.8a 5.5 ± 2.0 bcd 6.4 ± 1.4a 5.9 ± 1.5a 6.1 ± 1.5a AY47 5.2 ± 1.0 bcd 5.7 ± 1.6ab 4.2 ± 1.3e 4.4 ± 2.1 bc 5.1 ± 1.8abcd 4.7 ± 1.9 bcd AY56 5.3 ± 1.9abc 4.3 ± 2.1a 5.9 ± 1.5a 4.6 ± 1.4 b 5.4 ± 1.5 bc 5.1 ± 1.3b

As a result, as shown in Table 5, when the peak was set at 9 points, the flavor yeast of the present invention, Phichi anomala ) AY1 (Accession No. KACC93175P), Phycia anomalas ( Phichi anomala ) AY56 (Accession No. KACC93178P), Phichia The preference of fabianii AY42 (accession number KACC93176P) and Phichia fabianii AY47 (accession number KACC93177P) was generally high, and in particular Phichi anomala AY1 (Accession No. KACC93175P) and Phichia fabianii AY42 (Accession No. KACC93176P) received good scores for flavor and overall acceptability.

From this, it can be seen that the fermented yeast-added freeze fermentation agent of the present invention can improve and enhance the taste and aroma in the manufacture of Chinese cabbage and takju, and can provide a traditional liquor with high quality and high quality.

National Institute of Agricultural Science KACC93175P 20130415 National Institute of Agricultural Science KACC93176P 20130415 National Institute of Agricultural Science KACC93177P 20130415 National Institute of Agricultural Science KACC93178P 20130415

Claims (14)

A fermented yeast culture, an enzymatic agent, a flour, a drinking water and a saccharide, and is in a frozen state at -20 to -80 ° C,
The fragrance yeast has excellent alcohol content and flavor-producing ability in the yeast isolated from the traditional yeast Phichi anomala AY1 (Accession No. KACC93175P), Phichi anomala AY56 (Accession No. KACC93178P), Phichia fabianii AY42 (Accession No. KACC93176P), and Pichia filiana Phichia fabianii ) AY47 (Accession No. KACC93177P).
The method according to claim 1,
Wherein the freeze fermentation agent comprises 0.01 to 0.1% by weight of a culture medium of flavor yeast, 0.1 to 0.5% by weight of an enzymatic agent, 2.0 to 4.0% by weight of wheat flour, 1.0 to 2.0% by weight of drinking water and 0.1 to 0.5% .
delete The method according to claim 1,
Wherein the culture medium of the fragrance yeast has a yeast count of 1x10 &lt; ⁶ &gt; to 2x10 &lt; ⁷ &gt; cells / mL based on a cell (colony forming unit).
The method according to claim 1,
The culture medium of the flavor yeast was prepared by mixing flavor yeast in YPD medium 30 ~ 80 hours at 15 ~ 30 ℃ Freezing fermentation agent obtained by aseptic culturing.
The method according to claim 1,
Wherein the enzyme agent comprises any one selected from the group consisting of an enzymatic agent having a saccharifying power of 10,000 to 15,000 SP and a modified yeast having a saccharifying power of 1,000 to 1,800 SP.
The method according to claim 1,
Wherein the flour contains at least one selected from the group consisting of high-strength, medium-strength and high-strength flour.
The method according to claim 1,
Wherein the saccharide comprises at least one selected from glucose, sucrose and isomaltooligosaccharide.
(a) preparing a culture solution using an aroma yeast;
(b) adding an enzyme, wheat flour, saccharide, and sterilized water to the flavor yeast culture solution of step (a); And
(c) a step of freezing the mixture of step (b) at -20 to -80 DEG C, wherein the fermented yeast-
The fragrance yeast has excellent alcohol content and flavor-producing ability in the yeast isolated from the traditional yeast Phichi anomala AY1 (Accession No. KACC93175P), Phichi anomala AY56 (Accession No. KACC93178P), Phichia fabianii AY42 (Accession No. KACC93176P), and Pichia filiana Phichia fabianii ) AY47 (Accession No. KACC93177P).
delete 10. The method of claim 9,
The step of (a) preparing the culture medium of the flavor yeast comprises mixing the flavor yeast in YPD medium 30 ~ 80 hours at 15 ~ 30 ℃ And a step of aseptic culturing.
12. The method of claim 11,
Wherein the step (a) of culturing the culture medium of the flavor yeast comprises adjusting the number of yeasts to 1 × 10 ⁶ to 2 × 10 ⁷ cells / mL based on the cell (colony forming unit) after the aseptic culturing step. A method for producing an fermentation agent.
A fermented food prepared by adding the freezing fermentation agent of claim 1.
A fermented beverage produced by adding the freezing fermentation agent of claim 1.