KR20010090369A - Method for Eliminating Bitterness from the Brewer's Yeast - Google Patents

Method for Eliminating Bitterness from the Brewer's Yeast Download PDF

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KR20010090369A
KR20010090369A KR1020000015294A KR20000015294A KR20010090369A KR 20010090369 A KR20010090369 A KR 20010090369A KR 1020000015294 A KR1020000015294 A KR 1020000015294A KR 20000015294 A KR20000015294 A KR 20000015294A KR 20010090369 A KR20010090369 A KR 20010090369A
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yeast
brewer
organic solvent
carbon dioxide
bitterness
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KR100340096B1 (en
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이정식
최미애
최승태
전병수
윤성옥
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이정식
케이비에프 주식회사
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/145—Fungal isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00—Processes specially adapted for making special kinds of beer
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi

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  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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Abstract

PURPOSE: Provided is a method for eliminating bitterness from brewing yeast by passing supercritical carbon dioxide and organic solvent through powdery or liquid brewing yeast. Therefore, bitterness eliminated brewing yeast can be used as an active ingredient for health aid foods, yeast extracts, medium for microbial growth, spices and the like. CONSTITUTION: Generally, beer tastes bitter due to alpha-acid, especially Humulone, of hop, one of main ingredients thereof. The method for eliminating bitterness comprises the steps of; adding powdery or liquid brewing yeast into a carbon dioxide supercritical reactor of which temperature and pressure are maintained to 25-45 deg.C and 1300-2500psi respectively; and passing organic solvent therethrough. Wherein, methanol or ethanol is preferably used as an organic solvent and flow rate of the organic solvent should be maintained to 0.1-5 ml/min. In conclusion, alpha-acid, especially Humulone is mainly eliminated by treating brewing yeast with carbon dioxide to remove bitterness.

Description

맥주효모로부터 고미성분의 제거방법{Method for Eliminating Bitterness from the Brewer's Yeast}Method for Eliminating Bitterness from the Brewer's Yeast}

본 발명은 액상 혹은 분말상의 맥주효모에서 고미성분을 제거하는 방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 초임계 상태의 이산화탄소와 유기용매를 이용하여, 맥주 효모에서 고미 성분을 제거하는 방법에 관한 것이다.The present invention relates to a method for removing high taste components from liquid or powdered brewer's yeast. More specifically, the present invention relates to a method for removing gourmet components from brewer's yeast using supercritical carbon dioxide and an organic solvent.

일반적으로, 맥주효모는 맥주 제조공정 상 알콜 발효균으로 사용되고, 발효가 종료되면 수거되어 폐기물로 처리된다. 그러나, 이 맥주효모의 세포내에는 각종 핵산, 아미노산 등의 활용 가능한 성분이 다량 함유되어 있어서 매우 다양하게 이용될 수 있다. 그럼에도 불구하고, 맥주효모는 건강보조식품이나 다른 식품소재, 사료소재로의 사용이 활발하지 못한데, 그 이유로서는 맥주 발효과정시 맥주의 맛을 내기 위하여 사용하는 홉(hop)이 가지는 특이한 성분 때문으로 알려져 있다. 즉, 발효가 완료되어 수거된 맥주효모에는 홉이 가지는 고미성분이 함유되어 매우 쓴맛을 나타내는데, 이와 같은 특유의 고미는 홉의 성분 중 알파-애시드(alpha-acid), 특히, 휴물론(Humulone)에 의한 것이며, 이것이 가열됨에 따라 더욱 쓴맛을 나타내게 된다.In general, brewer's yeast is used as alcoholic fermentation bacteria in the beer production process, and when the fermentation is finished, it is collected and disposed of as waste. However, the brewer's yeast cells contain a large amount of available components such as various nucleic acids, amino acids and the like, and can be used in various ways. Nevertheless, brewer's yeast is not active as a dietary supplement or other food or feed material because of the unique ingredient of hops used to flavor beer during beer fermentation. Known. In other words, the brewer's yeast collected after the fermentation is completed contains a high taste component of hops and has a very bitter taste. Such unique gomi is an alpha-acid among the components of hops, in particular, humulone. And it becomes more bitter as it is heated.

한편, 종래에 알려진 고미성분의 제거방법은 대한민국 특허공개 제 98-061478호, 제 97-032480호 및, 제 96-004501호에 개시되어 있는 바와 같이, 알칼리 처리나 활성탄을 이용하는 방법 등이 있다. 그러나, 전기 방법들은 여러 단계의 공정을 거치므로 공정이 복잡할 뿐만 아니라, 유용한 성분도 유실될 수 있으며, 화학약품에 의한 이물질의 혼입도 가능하다는 단점 등을 내포하고 있다. 따라서, 전기 문제점을 보완한 맥주효모로부터 고미성분을 간단한 공정을 통해 제거할 수 있는 기술을 개발하여야 할 필요성이 끊임없이 대두되었다.On the other hand, conventionally known methods for removing high-flavor components include alkali treatment or activated carbon, as disclosed in Korean Patent Publication Nos. 98-061478, 97-032480, and 96-004501. However, the electric methods are not only complicated because of the multi-step process, but also useful components may be lost and foreign substances may be mixed by chemicals. Therefore, the necessity to develop a technology that can remove the high-yield components from the brewer's yeast, which has solved the electric problem through a simple process.

이에, 본 발명자들은 맥주효모로부터 고미성분을 제거하는 방법을 개발하고자 예의 연구노력한 결과, 액상 또는 분말상의 맥주효모를 이산화탄소 초임계 반응기에 가하고 압력, 온도 및 이산화탄소와 유기용매의 유량을 조절하여 알파-애시드 중 특히, 휴물론을 제거함으로써, 고미성분을 간단한 공정을 통해 제거할 수 있고, 전기 방법으로 고미성분이 제거된 맥주효모 및 전기 맥주효모를 유효성분으로 하는건강보조식품을 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.Therefore, the present inventors have diligently researched to develop a method for removing high-yield components from brewer's yeast, and as a result, the liquid or powdery brewer's yeast was added to a carbon dioxide supercritical reactor, and the pressure, temperature, and flow rate of carbon dioxide and organic solvent were adjusted. In particular, by removing the humulon acid, it is possible to remove the high-flavor ingredients through a simple process, it is possible to prepare a health supplement with an active ingredient of beer yeast and electric beer yeast from which the high-flavor components are removed by the electric method It confirmed and completed this invention.

결국, 본 발명의 주된 목적은 초임계 이산화탄소와 유기용매를 이용하여 간단한 공정으로 맥주효모로부터 고미성분을 제거하는 방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for removing high taste components from brewer's yeast in a simple process using supercritical carbon dioxide and an organic solvent.

본 발명의 다른 목적은 전기 방법으로 고미성분이 제거된 맥주효모를 제공하는 것이다.It is another object of the present invention to provide brewer's yeast from which high-flavor components have been removed by the electric method.

본 발명의 또 다른 목적은 전기 고미성분이 제거된 맥주효모를 유효성분으로 하는 건강보조식품을 제공하는 것이다.Still another object of the present invention is to provide a health supplement comprising the brewer's yeast from which the electric tare is removed.

도 1은 표준물질인 휴물론(Humulone)의 HPLC 스펙트럼이다.1 is an HPLC spectrum of Humulone, a standard.

도 2는 초임계 이산화탄소 처리 전의 맥주효모제의 HPLC 스펙트럼이다.2 is an HPLC spectrum of beer yeast before supercritical carbon dioxide treatment.

도 3은 초임계 이산화탄소 처리 후의 맥주효모제의 HPLC 스펙트럼이다.3 is an HPLC spectrum of beer yeast after supercritical carbon dioxide treatment.

본 발명의 맥주효모로부터 고미성분을 제거하는 방법은, 액상 또는 분말상인 맥주효모를 25 내지 45℃의 온도 및 1,300 내지 2,500psi의 압력이 유지되는 이산화탄소 초임계 반응기에 가한 후, 유기용매를 통과시키는 단계를 포함한다: 이때, 유기용매는 메탄올 또는 에탄올을 사용함이 바람직하고, 유기용매를 통과시키는 속도는 0.1 내지 5㎖/min로 일정하게 유지하는 것이 바람직하다. 본 발명의 맥주효모로부터 고미성분을 제거하는 방법에 의하면, 알파-애시드 중 특히, 휴물론이 주로 제거된다.In the method for removing high-yield components from brewer's yeast of the present invention, liquid or powdery brewer's yeast is added to a carbon dioxide supercritical reactor maintained at a temperature of 25 to 45 ° C. and a pressure of 1,300 to 2,500 psi, and then passed through an organic solvent. In this case, the organic solvent is preferably methanol or ethanol, and the rate of passing the organic solvent is preferably kept constant at 0.1 to 5 ml / min. According to the method for removing the high taste component from the brewer's yeast of the present invention, among the alpha-acids, in particular, the humulon is mainly removed.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당업계에서 통상의 지식을 가진 자에 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

실시예: 맥주효모로부터 고미성분의 제거 Example : Removal of High Taste Components from Brewer's Yeast

맥주제조회사로부터 제공받은 액상의 맥주효모를 수분함량 10% 이하로 분무 건조하여 이산화탄소 초임계추출반응기(일신엔지니어링, 한국)내에 250㎎를 가하고, 하기의 방법으로 맥주효모 중에 잔존하는 고미성분을 제거하였다. 이때, 반응기 내의 온도가 35℃, 압력이 1,500psi였으며, 유기용매로서 에탄올을 사용하고 유속은 1㎖/min를 유지하였다. 이와 같은 조건으로 처리된 맥주효모는 쓴맛 및 이미, 이취가 전혀없는 원형 그대로를 유지하고 있었다. 도 1은 표준물질인 휴물론의 HPLC 스펙트럼, 도 2는 이산화탄소 처리전의 맥주효모제의 HPLC 스펙트럼 및 도 3은 이산화탄소 처리후의 맥주효모제의 HPLC 스펙트럼이다. 도 3에서 보듯이, 맥주효모에 이산화탄소를 처리하였을 때, 고미(쓴맛)의 주된성분인 휴물론(Humulone)이 제거되었슴을 확인할 수 있었다. 이때, HPLC 분석조건은 하기와 같았다.The liquid brewer's yeast from the beer manufacturer is spray-dried to 10% or less of water content, and 250 mg of carbon dioxide is added to the supercritical extraction reactor (ILSIN Engineering, Korea). It was. At this time, the temperature in the reactor was 35 ℃, the pressure was 1,500psi, ethanol was used as the organic solvent and the flow rate was maintained at 1ml / min. Brewer's yeast treated under these conditions maintained its original form without bitterness and off-flavor. 1 is a HPLC spectra of Humulon, a reference material, FIG. 2 is an HPLC spectrum of beer yeast before carbon dioxide treatment, and FIG. 3 is an HPLC spectrum of beer yeast after carbon dioxide treatment. As shown in Figure 3, when treated with carbon dioxide in brewer's yeast, it was confirmed that Humulone (Humulone) is the main component of bitter taste (bitter). At this time, HPLC analysis conditions were as follows.

고속 액체 크로마토그라피(HPLC) 분석조건High Performance Liquid Chromatography (HPLC) Assay Conditions

제조사: SHIMADZU(일본)Manufacturer: SHIMADZU (Japan)

검출파장: 314nmDetection wavelength: 314nm

컬럼: C18(250×4mm, 5㎛ODS, RP18, Nucleosil-5)Column: C18 (250 × 4 mm, 5 μm ODS, RP18, Nucleosil-5)

이동상: MeOH/H2O/HPO4=85:17:0.25(v/v/v)Mobile phase: MeOH / H 2 O / HPO 4 = 85: 17: 0.25 (v / v / v)

유속: 0.8㎖/minFlow rate: 0.8ml / min

이상에서 상세히 설명하고 입증하였듯이, 본 발명은 맥주효모로부터 고미성분을 간단한 공정으로 제거하는 방법을 제공한다. 본 발명에 의하면, 여러 단계의 공정을 거치지 않을 뿐 아니라, 원료의 상태를 원형 그대로 유지하면서 이미, 이취 특히 고미를 효과적으로 제거할 수 있어, 종래의 알칼리 세척 등의 공정에 비해 공정이 간단하면서도 이물질의 혼입과 유용성분의 유실을 막을 수가 있다는 장점을 가지고 있다. 따라서, 본 발명의 방법에 의하여 고미성분이 제거된 맥주효모를 유효성분으로 하는 건강보조식품, 효모액기스, 미생물용 배지, 그 외 식품의 조미용으로도 활용될 수 있을 것이다.As has been described and demonstrated in detail above, the present invention provides a method for removing the high taste components from beer yeast in a simple process. According to the present invention, it is possible not only to go through several steps, but also to effectively remove odors, especially delicacies, while maintaining the state of the raw materials intact. It has the advantage of preventing mixing and loss of useful ingredients. Therefore, by the method of the present invention may be used as a supplement for health supplements, yeast extract, microbial medium, other foods seasoning with the brewer's yeast beer is removed.

Claims (5)

액상 또는 분말상인 맥주효모를 25 내지 45℃의 온도 및 1,300 내지 2,500psi의 압력이 유지되는 이산화탄소 초임계 반응기에 가한 후, 유기용매를 통과시키는 단계를 포함하는 맥주효모로부터 고미성분의 제거방법.A liquid or powdered brewer's yeast is added to a carbon dioxide supercritical reactor maintained at a temperature of 25 to 45 ℃ and a pressure of 1,300 to 2,500 psi, and then passing through an organic solvent. 제 1항에 있어서,The method of claim 1, 유기용매는 메탄올 또는 에탄올을 사용하여 0.1 내지 5㎖/min의 유속The organic solvent is a flow rate of 0.1 to 5ml / min using methanol or ethanol 으로 통과시키는 것을 특징으로 하는Characterized in that passing through 맥주효모로부터 고미성분의 제거방법.Method of removing high taste from brewer's yeast. 제 1항에 있어서,The method of claim 1, 고미성분은 알파-애시드(alpha-acid)인 것을 특징으로 하는High taste component is characterized in that alpha-acid (alpha-acid) 맥주효모로부터 고미성분의 제거방법.Method of removing high taste from brewer's yeast. 제 1항의 방법에 의하여 고미성분이 제거된 맥주효모.Beer yeast from which the high-flavored ingredients were removed by the method of Claim 1. 제 4항의 맥주효모를 유효성분으로 하는 건강보조식품.Health supplement foods comprising the brewer's yeast as an active ingredient.
KR1020000015294A 2000-03-25 2000-03-25 Method for Eliminating Bitterness from the Brewer's Yeast KR100340096B1 (en)

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Publication number Priority date Publication date Assignee Title
CN107904058A (en) * 2017-12-26 2018-04-13 大连工业大学 A kind of preparation method of the beer of aroma-producing yeast and saccharomyces cerevisiae mixed fermentation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107904058A (en) * 2017-12-26 2018-04-13 大连工业大学 A kind of preparation method of the beer of aroma-producing yeast and saccharomyces cerevisiae mixed fermentation
CN107904058B (en) * 2017-12-26 2021-05-14 大连工业大学 Preparation method of beer fermented by mixing aroma-producing yeast and saccharomyces cerevisiae

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