KR20160137719A - Brewing yeast saccharomyces cerevisiae n4 and a distillated liquor made there with and method for producing the distillated liquor - Google Patents

Abstract

The present invention relates to fermentation yeast Saccharomyces cerevisiae N4, distillated soju produced by using the same, and a method for producing the distillated soju. More specifically, the present invention relates to Saccharomyces cerevisiae N4 (donation number: KACC 93224P) capable of stably proliferating during a distillated soju brewing step and producing distillated soju having excellent flavors, distillated soju produced by using the same, and a method for producing the distillated soju. The Saccharomyces cerevisiae N4 of the present invention has remarkably strong acid resistance compared to yeast for distillated soju circulated on the market, so the Saccharomyces cerevisiae N4 of the present invention can be stably proliferated during a distillated soju brewing step, and distillated soju having special and excellent flavors can be produced because a large quantity of organic acid is produced. Accordingly, by using the Saccharomyces cerevisiae N4 of the present invention, distillated soju having excellent quality can be produced.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermentation yeast Saccharomyces cerevisiae N4, a distillation-type distillate produced using the same, and a method for producing the distillation-

The present invention relates to a fermentation yeast fermentation yeast Saccharomyces cerevisiae N4, a distillation-type distiller produced using the same, and a method for producing the distillery-type distiller, and more particularly, Saccharomyces cerevisiae N4 (accession number: KACC 93224P) capable of producing a distillable soju capable of proliferation and having excellent flavor, a distillation-type soju prepared using the same, and a distillation- To a process for producing soju.

The distillable soju can be divided into distillable soju and diluted soju. The distilled soju is produced by extracting alcohol from the soap using a conventional distiller, which is a conventional distillation method. The diluted soju is produced by a modern distillation method Dilute alcohol to 95% concentration with distilled water.

Since the diluted soju is distilled twice, the taste of raw materials such as grains and fruits disappears, and only the pure alcohol remains, making it difficult to feel the flavor of the raw materials. Therefore, there are many consumers who have a strong sense of resistance to strong alcohol taste. On the other hand, distilled shochu is a drink of high alcohol content, flavor, and flavor, which are very important to flavor such as exhilarating taste, bitter taste and sweetness.

Distilled spirits, which are important in flavor, require large amounts of organic acids. Organic acids are known to enhance the aroma of alcohol while preventing the growth of spoilage lactic acid bacteria and bacteria. Therefore, bag manufacturing a Japanese distilled expression Suzhou to produce organic acids such as citric acid in a large amount Aspergillus (Aspergillus luchuensis ) or A. awamori are used as microbes. However, when a large amount of the organic acid is produced, the acidity becomes strong. Therefore, in order to produce a distillable soju having a high quality, an endogenous bacterium having a high acid resistance is indispensable.

Korean Patent Publication No. 2010-0003743 discloses an invention dealing with a yeast for the production of distilled liquor. However, it is not known whether the yeast of the patent has a very small amount of organic acids such as citric acid, malic acid, succinic acid, none. Therefore, it is necessary to develop an acid-resistant yeast suitable for the production of distilled spirits.

Korea Patent Publication No. 2010-0003743

The present invention, the strong acid three distillation expression Levy Suzhou novel strain of Saccharomyces a stable proliferation in the manufacture possible, and increase the flavor of a distillation type shochu My process jiae (Saccharomyces The present invention also provides a method for producing the distillable soju using the novel strains of the present invention.

In order to achieve the above object,

And Saccharomyces cerevisiae N4 (accession number: KACC 93224P) for distillable soju production.

According to another aspect of the present invention,

Saccharomyces cerevisiae N4 (accession number: KACC 93224P).

According to another aspect of the present invention,

a) culturing the white germ in a growing medium to produce an entry, b) adding water and saccharomyces cerevisiae N4 (accession number: KACC 93224P) to the entry prepared in step a) C) preparing a two-stage soaked pot by adding water and a boiling water to the one-pot soak dish prepared in the above step b), and d) Wherein the distillation step comprises a step of distilling the immersion sprout singly.

The amount of water added in step b) may be 0.5 to 2 times (v / w) with respect to the entry weight.

The fermentation of step b) may be carried out at 25-35 ° C for 30-60 hours.

Since the saccharomyces cerevisiae N4 of the present invention is significantly more resistant to acid than commercially available distillable soju juice, it can be stably grown in the brewing process of the distillable soju and produces a large amount of organic acid, Distilled soju having flavor can be produced. It is possible to produce a distillable soju having excellent quality using Saccharomyces cerevisiae N4 of the present invention.

1 shows the results of measurement of the degree of propagation of the saccharomyces cerevisiae N4 of the present invention and the yeast C4 for distillative soju of Japan in the environment (pH 3.0) of the one-stage soaking process of the distillation type soaking process by absorbance Graph.
2 is a graph showing the degree of propagation of Saccharomyces cerevisiae N4 of the present invention and the yeast C4 for distillative soju of Japan in an environment (pH 4.0, alcohol 2.5%) in a two-step soaking process of a distillative soju process by absorbance Fig.

The present invention provides Saccharomyces cerevisiae N4 (accession number: KACC 93224P) for distillable soju production.

N4, which is excellent in acid resistance, was isolated from Korean koji. As a result, it was confirmed that the N4 strain was Saccharomyces cerevisiae . Thereafter, it was deposited with the National Institute of Agricultural Science and Technology, National Institute of Agricultural Science and Technology, National Center for Agronomy, KACC 93224P on Mar. 05, 2015.

The yeast strain according to the present invention can be cultured in a large amount by a conventional culture method of Saccharomyces sp. As the culture medium, a medium composed of carbon source, nitrogen source, vitamins and minerals can be used. For example, cultivate in aerobic conditions at 25-30 ° C, pH 5.6 ± 0.2, 36-72 hours in Yeast Malt Extract Agar (YM agar), YPD and Potato Dextrose Agar (PDA) Can be used for the system.

The yeast strain according to the present invention is remarkably superior in acid resistance than yeasts for the production of distillable soju commercially available in Japan. Even if the acid resistance is excellent, the yeast can survive even in an environment where a large amount of organic acids important for the flavor of the wine are produced, .

The present invention in three Levy saccharide My process jiae (Saccharomyces cerevisiae N4 (accession number: KACC 93224P). The distillable soju fermented with the yeast strain according to the present invention may have excellent flavor different from that of Japanese distillable soju.

The present invention relates to a process for the production of a fermentation product comprising the steps of: a) cultivating a white germ on a growing plant to produce an entry, b) adding water and Saccharomyces cerevisiae N4 (accession number: KACC 93224P) C) preparing a two-stage immersion bath by adding water and a high-boiling solution to the one-stage immersion bath prepared in step b), and d) preparing a two-stage immersion bath by repeating the steps 2) to 2) And a step of singly digesting the soaking syrup.

In step b) of the method, the amount of water added is not limited thereto, but may be 0.5 to 2 times (v / w) based on the weight of the entry. The fermentation condition of the step b) is not limited thereto, but may be 30 to 60 hours at 25 to 35 ° C.

The amount of water added in step c) may be added in a volume corresponding to 2.5 to 4.5 times the volume of water added in step b), and the increase (rice added) may be added to the weight of the admission weight used in step b) May be added at a weight of 1.5 to 3 times.

The "single distillation" used in step (d) above is a conventional distillation method in which the fermented sake is distilled once in the distiller. As a result, it is possible to produce high quality sake with better quality than continuous distillation due to less destruction of taste and aroma.

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.

≪ Identification of strain of Example N4 >

Of the yeasts isolated from Korean nuruk, N4 which is superior in acid resistance to yeast for distillation-type soju commercialized in Japan was selected, and was assigned to Technosru Laboratories (Japan) for identification. N4 26S rDNA- D1 / D2 nucleotide sequence analysis, observation of the morphology and shape of the colonies, and physiological properties As a result of the test analysis, the N4 strain belonged to Saccharomyces cerevisiae . The Saccharomyces cerevisiae N4 strain was deposited, and the deposit number is KACC 93224P.

<Experimental Example>

Experimental Example  1. Comparison of brewing characteristics

1-1. Manufacture of Distilled Shochu

To determine whether the strain Saccharomyces cerevisiae N4 of the above example is suitable for distillation, Kagoshima 2 (hereinafter referred to as K2), No. 4 (hereinafter referred to as C2), and No. 5 Hereinafter, the brewing characteristics with H5) were compared.

First, the yeasts were inoculated in 5 ml of YPD medium (yeast extracts 1%, polypeptone 2%, glucose 2%), and cultured at 30 ° C for 48 hours.

5 mL of the culture solution prepared above was added to 245 mL of distilled water, and 250 g of rice nori (rice grown by inoculation with Aspergillus kawachii ) was added thereto. The resulting mixture was fermented for 5 days in a constant temperature water bath at 30 ° C., Respectively. Thereafter, 900 mL of distilled water and 500 g of the expanded white rice were added, and the mixture was further fermented at 30 ° C to complete the two-stage immersion.

900 g of fermented sake was distilled at atmospheric distillation until the alcohol content of the emulsion reached 10%. The obtained circumference was adjusted to an alcoholic water content of 25% after membrane filtration and stored.

1-2. Comparison of proliferation after 1-stage and 2-stage immersion

The volatile acidity of the alcohol was measured by an alcohol concentration meter (DA-155, Kyoto Electronics Manufacturing Co., Ltd., Japan) Bacterial counts were measured with a microscope after staining with methylene blue. The measurement results are shown in Table 1 below.

Comparison of characteristics according to yeast type after 1 stage of immersion N4 K2 H5 C4 Total number of cells (10 ⁸ cells / mL) 3.6 1.8 2.2 3.2 Alcohol content (%, v / v) 14.6 13.9 14.1 13.3 Volatile acidity 4.6 9.4 6.1 3.8

In Table 1, it can be seen that the total number of N4 is two times that of K2, which is significantly higher than that of H5 and C4, and the alcohol content is higher than those of other soju strains. It is also understood that the volatile acidity is also suitable.

The total number of bacteria, the number of viable cells, and the survival rate of the spermatozoa in which the two-stage immersion was completed are shown in Table 2 below.

Comparison of characteristics according to yeast type after two stages of immersion N4 K2 H5 C4 Total number of cells (10 ⁸ cells / mL) 3.4 2.6 2.6 2.8 (10 &lt; ⁸ &gt; cells / mL) 0.5 0.2 0.2 0.4 Survival rate (%) 15 9 9 14

The survival rate of N4 is higher than that of other shochu yeasts, and the survival rate is about 1.7 times higher than that of K2 and H5.

1-3. Alcohol content after distillation

After the distillation was completed, the alcohol content contained in the prepared distilled liquor was measured. Alcohol content was measured by preparing two distilled liquors fermented with each yeast. The average of the two measured values is shown in Table 3 below.

Comparison of characteristics according to yeast type after two stages of immersion N4 K2 H5 C4 Alcohol content (%, v / v) 47.45 46.55 46.30 46.25

In Table 3, the alcohol content of the distillable soju prepared with N4 is similar to the alcohol content of the soju prepared with the other soju, and can be confirmed to be higher. This means that the N4 yeast is a yeast suitable for producing distilled spirits.

Experimental Example 2. Comparison of Growth Rates of N4 and C4

In the preparation of distillable soju, the pH corresponding to the one-stage soaking is 3.0, and the pH corresponding to the two-stage soaking is 4.0. Therefore, the degree of N4 proliferation at pH 3.0 and 4.0 was compared with C4.

The final pH was adjusted to 3.0 and 4.0 by adding 50 mL of YPD medium prepared in 2-fold concentration of the YPD medium of Experimental Example 1 and 50 mL of 0.2 M sodium phosphate buffer at pH 2.0 and 2.7, respectively. At this time, ethanol was added at a concentration of 2.5% (v / v) to the medium adjusted to pH 4.0 because the alcohol concentration in the two-stage immersion was approximately 2.5% (v / v). Each yeast was inoculated to each of the above-mentioned pH-adjusted media at a concentration of 500 cells / mL, and the absorbance was measured while culturing at 30 ° C and 600 rpm. The results of the measurement of absorbance with time are shown in FIG. 1, and the total number of bacteria of each yeast after the 48-hour final culture is shown in Table 4 below.

After culturing at pH 3.0 for 48 hours, the total number of yeast cells N4 C4 Total number of cells (10 ⁸ cells / mL) 2.8 0.16

In Fig. 1, C4 was hardly grown, but it was confirmed that N4 grew rapidly after about 30 hours. It is also seen in Table 4 that N4 is 17.5 times more proliferated than C4. Therefore, the N4 yeast can be used as a distillable soju because it can exhibit a much higher growth rate than C4 in the first stage of soju.

In addition, the absorbance results in a medium having a pH of 4.0 and an alcohol concentration of 2.5% are shown in FIG. 2, and after 48 hours of final culture, the total number of bacteria of each yeast is shown in Table 5 below.

After culturing for 48 hours at pH 4.0 and 2.5% alcohol, the total number of yeast cells N4 C4 Total number of cells (10 ⁸ cells / mL) 2.4 1.3

In FIG. 2, it can be seen that the growth rate of N4 is remarkably higher than that of C4, and the growth rate of N4 is about 1.85 times higher than that of C4.

N4 yeast showed higher growth rate than C4 even in soju 1-stage soaking and 2-stage soaking. It is considered that C4 yeast is very suitable for distillable soju production considering that it is the representative yeast for making distilled soju in Japan.

Experimental Example 3. Flavor Evaluation

The flavor elements of the rice distillery soju prepared with Sakaromyces cerevisiae N4 were evaluated against seven professional panels and the results are shown in Table 6 below. The incense has a strong sense of grain and sweet smell, with some fruit scent. In addition, it was confirmed that a unique soju having different flavor from the yeast for Japanese shochu can be produced with a tendency to taste more sour than other shochu in taste.

leaven smell flavor N4 Cereal, sweet, Fruity Mild, sour, sweet K2 Fruity, citrus, sweet Mild, sweet H5 Fruity, citrus, green Pungent, sharp C4 Sour, yogurt Light, sharp

Rural Development Administration Center for Agricultural Genetic Resources, National Institute of Agricultural Science and Technology KACC93224P 20150305

Claims (5)

Saccharomyces cerevisiae N4 (accession number: KACC 93224P) for distillable soju.
Saccharomyces cerevisiae N4 (Accession No .: KACC 93224P).
a) culturing the white germs at an increased temperature to produce an entry;
b) adding water and saccharomyces cerevisiae N4 (accession no.: KACC 93224P) to the entry prepared in step a) and fermenting to prepare a single-stage digestion sludge;
c) preparing a two-stage immersion sachet by adding water and a warm water to the one-stage immersion syrup prepared in the step b) and then fermenting the same; And
and d) single-distillation of the two-stage immersion syrup prepared in step c).
4. The process according to claim 3, wherein the amount of water added in step (b) is 0.5 to 2 times (v / w) with respect to the weight of the admission.
The method of claim 3,
Wherein the fermentation of step (b) is carried out at 25 to 35 DEG C for 30 to 60 hours.

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