KR900007934B1 - Method for preparation of alcoholic drinks by seaweeds - Google Patents

Abstract

Raw or dried seaweed is disintegrated in a buffer soln. by enzymes (cellulase or pectinase). Sugar (glucose, fructose, maltose, etc.) and small amt. of nutrient (vitamins) are added to the buffer. The buffer is fermented using yeast. Seaweed wine of good taste is obtd.

Description

Seaweed Brewing Method

The present invention relates to a novel method for producing seaweed wine.

It is already known to produce liquor using an extract obtained by extracting seaweed with acid or alkali as a raw material. However, this method only utilizes some of the active ingredients in seaweed. MEANS TO SOLVE THE PROBLEM This inventor succeeded in manufacturing seaweed wine from the enzyme degradation product of seaweed as a result of the research which aimed at using the seaweed component more effectively, and producing the nutritious healthy wine.

The present invention is a method for preparing seaweed wine, characterized in that the seaweed is decomposed using fibrinolytic enzymes, saccharides and micronutrients are added to the digested product, and then fermented with yeast.

According to the method of the present invention, since the decomposition is carried out under mild conditions, the obtained seaweed is well preserved in the flavor of the seaweed and contains components not contained in the extract, and the overall flavor is extremely excellent and unique.

As raw material seaweed, red algae (e.g., Haitai), green algae (e.g., green), brown algae (e.g., large thread) are used.

Examples of cellulose degrading enzymes include cellulase, masellase, hemicellulase, polygalacturonase, pectinase and the like produced from various cells such as Trichoderma genus, Lysops genus and Aspergillus genus, or such enzymes. Formulations are used.

In carrying out the present invention, the algae are first decomposed using cellulose degrading enzyme rolls. In degrading seaweed, for example, 30 to 50 parts by weight of 1 to 5 parts by weight of seaweed (dried) is added to an enzyme solution prepared by adding 0.05 to 0.5 parts by weight of fibrinase preparation to 100 parts by weight of a buffer of pH 4 to 6. Decompose at about 4 to 48 hours at ℃. Seaweed is preferably thinly cut and added. If the seaweed is used as it is, water is adjusted according to the water content. Moreover, you may add a protease and / or amylase to the said enzyme liquid. Examples of the buffer include organic acids such as acetic acid, lactic acid, citric acid, malic acid, succinic acid, tartaric acid, inorganic acids such as phosphoric acid, and dyes and / or caustic thereof. An aqueous solution consisting of alkali such as caustic potassium and sodium bicarbonate is used. These components are preferably used in combination in consideration of the taste of the product.

After digestion, sugars and micronutrients are added to the obtained enzyme digest. The addition amount is 10-40 weight part of saccharides, and 0.4-1.0 weight part of micronutrients with respect to 100 volume parts of decomposition products. The decomposition products may be used as they are, or may be used after the decomposition residues have been removed by filtration. As the sugar, glucose, fructose, maltose, molasses, beeswax, rice, barley, rye, corn, sweet potato and the like are glycosylated with amylose, for example, starch saccharity, fruit juice and the like. As nutrients, fermentation promoting substances such as trace metals and vitamins are used. Yeast is then added to this mixture and fermented by conventional methods. As the yeast, conventional brewing yeast is used, and wine yeast is particularly preferable.

The yeast may be directly inoculated at the time of the main fermentation as described above, but in general, the yeast is grown by using a medium to which glucose, micronutrients and enzymatic products of seaweed are added as necessary, and this is fermented. It is preferable to put in the medium of. In the case of using the seedling hair, a prescribed amount of seaweed enzymatic degradation product is added to the seedling hair, and the medium of this fermentation may be sugar and micronutrient. In order to increase the susceptibility of the sugar, it is preferable to add the sugar in several portions. After the end of the fermentation, the fermentation broth is filtered and the filtrate is heated at a temperature of 40 to 70 ° C for about 10 to 30 minutes, and then aged for 1 to 3 months. Distilled liquor can also be prepared by distilling the fermentation broth. The algae prepared in this way have a pH of 4 to 5, an alcohol content of 5 to 17 degrees, have a peculiar flavor, and have high nutritional value because the active ingredients of the seaweed are sufficiently eluted. The use of proteases in combination with fibrinase facilitates proteolysis and increases the content of amino acids, peptides, etc., thereby altering taste. In addition, the use of amylase may promote decomposition to yield seaweed liquors with slightly different taste. Although the taste of seaweed wine changes depending on the raw seaweed, it tastes good especially in Haitai and big seaweed, and the flavor is further improved when roasted seaweed is used.

Example 1

100 g of buffer solution at pH 5 (containing 0.4 g deoxidation, 0.1 g citric acid, 0.3 g tartaric acid, and 0.39 g sodium hydroxide) and 0.1 g of fibrinolytic enzyme [cellulase T-AP] 3 g of haetae is added and decomposed at 45 ° C. for 48 hours. 25 g of glucose, 0.1 mg of vitamin B ₁ , B _6, 0.1 mg of pantothenate, 0.1 g of vitamin H, 0.02 g of MgSO ₄ .7H ₂ O, 0.2 g of aspartic acid and 0.2 g of KH ₂ PO ₄ were dissolved in this digested product. After the pH was adjusted to 4.3 using autoclave, it was sterilized in autoclave and fermented at 20 ° C. for 21 days by adding wine yeast (Foundation Fermentation Research Institute). After completion of fermentation, the mixture was filtered and heated at 60 ° C. for 30 minutes to obtain 100 ml of a wine-like beverage having an alcohol content of 12 degrees and having a roasted tai chi flavor. After three months of aging, the taste will be better.

Example 2

As filamentase is a filamentous fungal enzyme of the genus Aspergillus [Cellulase AP: Tenno 製藥]. Otherwise, the same seaweed strain as in Example 1 is obtained by the same operation as in Example 1.

Example 3

As a fibrinolytic enzyme, filamentous fungal enzyme (MaseroTim S: Yakult Pharmaceutical Co., Ltd.) of the genus of Lycops is used. Otherwise, the same seaweed as in Example 1 is obtained.

Example 4

When 100 ml of brewed alcohol prepared in Example 1 was distilled once, 50 ml of distilled alcohol having 22 degrees of alcohol was obtained.

Example 5

Fibrinolytic enzyme of filamentous fungi of Resusphus in 30 ml of pH 5 buffer (0.1 g of citric acid, 0.2 g of malic acid, 0.2 g of lactic acid and 0.39 g of sodium hydroxide in 100 ml) 0.03 g and 1 g of thinly cut dry tai chi were added to decompose at 45 DEG C for 24 hours and filtered. Add 3 g of glucose, 0.03 mg of vitamin B ₁ , B _6, 0.03 mg of calcium pantothenate, 0.07 mg of vitamin H, 0.1 g of MgSO ₄ · 7H ₂ O, 0.08 g of aspartic acid and 0.08 g of KH ₂ PO _4, and add pH 8 with sodium carbonate. After making, sterilize in an autoclave, and fermentation of Cheongju yeast (Foundation Fermentation Association), and incubated for 3 days at 20 ℃ to be the main mother.

Glucose 15g, Vitamin B ₁ , B ₆ 0.07mg, Calcium Pantothenate 0.07mg, Vitamin H 0.01mg, MgSO ₄ · 7H ₂ O 0.2g, 0.1g Aspartic Acid and 0.1g KH ₂ PO ₄ were dissolved in 70ml of water and sterilized. Then, the main hair is added and fermented at 20 ° C. for 20 days. 6 g of glucose is added on day 6 and 6 g of glucose on day 12 of fermentation. As a result, the alcoholic beverage has a degree of 12 degrees, and an alcoholic beverage having a flavor of tai chi dried in sake style compared with Example 1 is obtained.

Example 6

When 1.5 g of roasted seaweed and 1.5 g of green seaweed are used instead of the 3 g of roasted seaweed of Example 1, alcoholic beverages having the same alcohol content and the like but the sea odor and bitter taste are obtained.

Example 7

When 3 g of Okinawa large silk (dried) is used instead of 3 g of roasted seaweed of Example 1, a wine-like beverage having an alcoholic degree of 11 degrees and having a distinctive flavor is obtained.

Example 8

0.01 g of a bacterial protease (protease Amano A: Tenno) A and Trico in 100 ml of buffer solution at pH 6 (containing 0.4 g of malic acid, 0.1 g of citric acid, 0.3 g of tartaric acid, and 0.44 g of sodium hydroxide). 0.15 g of fibrinolytic enzyme [cellulase T-AP: Cellulase T-AP] of the genus derma is added, and 3 g of finely sliced roasted seaweed is added, followed by decomposition at 45 ° C. for 24 hours.

As a result of the same operation as in Example 1, a wine-like beverage having an alcohol content of 12 degrees and having a roasted tai chi flavor and having a stronger amino acid taste than Example 1 was obtained.

Example 9

In Example 8, sake having a better fermented state and slightly lighter taste as in Example 8 is obtained by adding α-amylase in addition to proteases and cellulase as described below. Alcohol degree: 12 degrees.

Example 10

100 ml of water is added to 2 g of baked Hataetae and warmed to 45 ° C. The mixture was adjusted to pH 5 by adding malic acid and tartaric acid, and then 0.15 g of cellulose degrading enzymes Cellulase Y-NC and maseroteam S were added thereto, and then enzymatically decomposed for 6 hours under stirring at 45 ° C. After cooling down the digested product, about 100 ml of enzymatic digestion liquid was obtained. To 85 ml of this digestion solution, add 25 g of glucose, 0.1 mg of vitamin B ₁ , B ₆ , H and calcium pantothenate, and 0.2 g of aspartic acid, MgSO ₄ and KH ₂ PO ₄ , respectively, and add water to make 100 ml. The pH is adjusted to 4.0 using sodium carbonate. 5 g of this culture wine yeast is added and fermented at 25 ° C. for 21 days. After the end of fermentation, the fermentation broth is filtered and heated, and aged at room temperature for 2 months to obtain a savory brew.

Claims (2)

A method for producing seaweed liquor characterized by decomposing seaweed using fibrinase, adding sugars and micronutrients to the digested product, and then fermenting with yeast. A process for preparing seaweed liquor characterized by degrading seaweed using fibrinase and protease or amylase, adding sugars and micronutrients to the digested product, and then fermenting with yeast.