WO2012161230A1 - 樹木を原料として用いたアルコールを製造する方法、及びそれによって得られたアルコール溶液 - Google Patents
樹木を原料として用いたアルコールを製造する方法、及びそれによって得られたアルコール溶液 Download PDFInfo
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- WO2012161230A1 WO2012161230A1 PCT/JP2012/063224 JP2012063224W WO2012161230A1 WO 2012161230 A1 WO2012161230 A1 WO 2012161230A1 JP 2012063224 W JP2012063224 W JP 2012063224W WO 2012161230 A1 WO2012161230 A1 WO 2012161230A1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
- A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
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- C—CHEMISTRY; METALLURGY
- C05—FERTILISERS; MANUFACTURE THEREOF
- C05F—ORGANIC FERTILISERS NOT COVERED BY SUBCLASSES C05B, C05C, e.g. FERTILISERS FROM WASTE OR REFUSE
- C05F11/00—Other organic fertilisers
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/10—Recovery of by-products from distillery slops
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P39/00—Processes involving microorganisms of different genera in the same process, simultaneously
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
- C12P7/08—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate
- C12P7/10—Ethanol, i.e. non-beverage produced as by-product or from waste or cellulosic material substrate substrate containing cellulosic material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/02—Preparation of oxygen-containing organic compounds containing a hydroxy group
- C12P7/04—Preparation of oxygen-containing organic compounds containing a hydroxy group acyclic
- C12P7/06—Ethanol, i.e. non-beverage
- C12P7/14—Multiple stages of fermentation; Multiple types of microorganisms or re-use of microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P2203/00—Fermentation products obtained from optionally pretreated or hydrolyzed cellulosic or lignocellulosic material as the carbon source
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Definitions
- the present invention relates to a method for producing alcohol from a tree and an alcohol solution obtained by the method. Specifically, the present invention relates to a method for producing an alcohol by fermenting a tree that is inherently difficult to ferment.
- Patent Document 1 fertilizer is produced by fermenting husk or young bamboo, and in Patent Document 2, a health food ingredient having components such as theanine is produced.
- Patent Document 1 only produces fertilizer and cannot make food.
- patent document 2 uses an anaerobic microbe, it is not suitable for a drink or a seasoning.
- Patent Document 3 bamboo which does not contain a carcinogenic substance such as benzpyrene contained in bamboo vinegar obtained by distillation from smoke, or a harmful substance for the human body as a bamboo vinegar as a health food, which accompanies conventional bamboo charcoal production.
- a method for producing vinegar has been proposed.
- distillation at low temperature and reduced pressure takes a long time of 5 to 15 days, and there are many impurities.
- Patent Document 4 proposes a method of performing alcoholic fermentation using koji molds.
- the raw material in Patent Document 4 is a grain, and the same method is used to make a fermented tree such as a bamboo having an antibacterial substance. The method cannot be applied as it is.
- the present invention has been made in view of such circumstances, and has an object of fermenting a tree that is difficult to ferment because it has a specific antibacterial substance to produce alcohol for fuel and alcohol that can be used as food. And
- brewing alcohol for beverages using bacteria that are naturally present in nature without any chemical treatment using chemicals such as sulfuric acid it is possible to produce safe alcoholic beverages and alcohol-containing foods that do not adversely affect the human body.
- the purpose is to provide.
- the present invention does not perform chemical treatment or bacterial genetic recombination, so that the fermentation residue or post-fermentation liquid produced after alcohol fermentation is used as a livestock feed or a fertilizer for plants, thereby allowing conventional alcohol fermentation.
- the purpose is to make effective use of residues that require a lot of waste disposal in beverage production.
- the present invention is based on the finding that koji molds or yeasts can perform alcohol fermentation directly from the degradation products of trees, using only the cellulose and sugars of the trees, without the supply of sugars such as cereals and koji. is there.
- the present inventors have found that the invention of the present application is applied to a tree that has a specific antibacterial substance and has almost no nutrition, so that it is difficult to survive and propagate gonococci and yeast.
- the mother cell thawing enzyme group according to the present invention it has been found that the tree can be used as a raw material to allow fermentation by Aspergillus or yeast.
- a method for producing alcohol from a tree, the mother cell thawing enzyme group produced in the target tree by cell lysis accompanying the spore formation of aerobic bacteria The step of applying, wherein the tree is decomposed into powder to obtain a tree decomposition product, the step of applying, the step of sterilizing the tree decomposition product, and the sterilized tree decomposition Applying koji mold to the product to perform primary fermentation, adding yeast to the fermentation broth obtained by the primary fermentation and performing secondary fermentation, and filtering the fermentation broth obtained by the secondary fermentation And the mother cell lytic enzyme group cultivates the spore aerobic bacteria, puts the obtained culture solution into a starved state, thereby causing the bacteria to become endospores, and from the culture solution, Contains endospore-ized bacteria Are those obtained by removing the pure things, the spore aerobic bacterium is a MRE symbiotic bacterial group, and wherein the method is provided.
- the tree is selected from bamboo, cedar and cypress.
- the Aspergillus is Aspergillus amazake, Aspergillus organzae (NBRC30104), Aspergillus organzae (NBRC30113), Aspergillus cellulose42 (NRC40IF), Aspergillus usami (NBRC4033) and Aspergillus awamori (NBRC4388) are selected.
- the yeast is baker's yeast, Saccharomyces cerevisiae (NBRC0244), Saccharomyces cerevisiae (NBRC0249), Saccharomyces cerevisiae (NBRC23ce) ), Saccharomyces cerevisiae (NBRC2377), Saccharomyces cerevisiae (IFO1728).
- the tree contains spores generated by sporulation of the mother cell lytic enzyme group and / or the spore aerobic bacterium. It is immersed in the decomposition solution and decomposed by aeration of the solution.
- a shochu containing an alcohol solution obtained by the above-described method is provided.
- a fermentation residue obtained in the process of producing an alcohol solution obtained by the above-described method wherein the issuance residue is a fermentation liquid obtained by the secondary fermentation.
- a fermentation residue is provided, which is obtained by filtration.
- the fermentation residue in such a fermentation residue, is used as agricultural compost or livestock feed.
- FIG. 1 is a flow sheet of alcohol fermentation in one embodiment of the present invention.
- FIG. 2 is a flow sheet for alcohol fermentation after saccharification in one embodiment of the present invention.
- FIG. 3 is a flow sheet of the hyphal elongation test in one embodiment of the present invention.
- FIG. 4 is a flow sheet for studying alcohol fermentation conditions in an embodiment of the present invention.
- FIG. 5 is a flow sheet for studying alcohol fermentability by yeast in one embodiment of the present invention.
- FIG. 6 is a flow sheet of stage preparation by MRE processing bamboo in one embodiment of the present invention.
- FIG. 7 is a step-loaded flow sheet obtained by uniformly mixing rice bran with MRE-treated bamboo in one embodiment of the present invention.
- FIG. 8 is a flow sheet with a stage charge in which MOR processing bamboo is charged while gradually reducing rice bran in one embodiment of the present invention.
- FIG. 9 is a flow sheet with a stage preparation in which rice bran is gradually added to the MRE processing bamboo in one embodiment of the present invention.
- FIG. 10 is a flow sheet of a large-volume fermentation experiment of MRE-treated bamboo in one embodiment of the present invention.
- FIG. 11 is a photograph of the 10th day in the mycelial elongation test according to the type of Aspergillus in one embodiment of the present invention.
- FIG. 12 is a photograph of the 10th day in a hyphal elongation test according to water content in one embodiment of the present invention.
- FIG. 13 is a graph showing the results of the first yeast-specific alcohol fermentation ability in one embodiment of the present invention.
- FIG. 14 is a graph showing glucose concentration in one embodiment of the present invention.
- FIG. 15 is a graph which shows the result of the alcohol fermentation ability according to the 2nd time in one Embodiment of this invention.
- FIG. 16 is a graph showing glucose concentration in one embodiment of the present invention.
- FIG. 17 is a graph showing the results of alcohol fermentation according to the method of the present invention and the glucose concentration in one embodiment of the present invention.
- FIG. 18 is a graph showing the results of alcohol fermentation according to the method of the present invention and the glucose concentration in one embodiment of the present invention.
- FIG. 19 is a graph showing the result of alcohol fermentation according to the method of the present invention and the glucose concentration in one embodiment of the present invention.
- FIG. 20 is a graph showing the results of alcohol fermentation according to the method of the present invention and the glucose concentration in one embodiment of the present invention.
- FIG. 21 is a graph showing the alcohol concentration of a distilled fraction of alcohol obtained according to the method of the present invention in an embodiment of the present invention.
- FIG. 22 is a graph showing alcohol concentration and glucose concentration as a result of performing alcohol fermentation with a large volume according to the method of the present invention in an embodiment of the present invention.
- FIG. 23 is an alcohol fermentation flow sheet using MRE-treated cedar and cypress in one embodiment of the present invention.
- FIG. 24 is a flow sheet for studying alcohol fermentability by yeast in one embodiment of the present invention.
- FIG. 25 is a flow sheet for alcohol fermentation of MRE-treated cedar and cypress in an embodiment of the present invention.
- FIG. 26 is a photograph on the 10th day in a mycelial elongation test for each type of Aspergillus oryzae using MRE-treated cedar in an embodiment of the present invention.
- FIG. 27 is a photograph of the 10th day in a mycelial elongation test for each type of Aspergillus oryzae using MRE-treated cypress in one embodiment of the present invention.
- FIG. 28 is a graph showing the alcohol fermentability by yeast using MRE-treated cedar in one embodiment of the present invention.
- FIG. 29 is a graph showing the glucose concentration when MRE-treated cedar is used in one embodiment of the present invention.
- FIG. 30 is a graph showing the alcohol-fermenting ability by yeast using MRE-treated cypress in one embodiment of the present invention.
- FIG. 31 is a graph showing the glucose concentration when MRE-treated cedar is used in one embodiment of the present invention.
- FIG. 32 is a graph showing alcohol concentration and glucose concentration in the step preparation when MRE-treated cedar is used in one embodiment of the present invention.
- FIG. 33 is a graph showing the alcohol concentration and glucose concentration in the stage preparation when MRE-treated cypress is used in one embodiment of the present invention.
- a tree is decomposed using a group of mother-cell-melting enzymes released upon cell lysis of a mother cell accompanying the spore formation of an aerobic bacterium that forms an endospore (spore). Then, using the tree as a raw material, fermented using a predetermined koji mold to make a primary fermentation liquid containing ethanol and umami components, and then using a predetermined yeast to perform a secondary fermentation to increase the ethanol concentration and alcohol Is provided.
- the aerobic bacterium is not particularly limited as long as it forms endospores, and is preferably an MRE symbiotic group.
- the aerobic bacterium used in the method according to the present invention may be a mixed bacterial group composed of one or more aerobic bacteria.
- trees such as bamboo have not been fermented and used for beverages and foods. This is because antibacterial substances such as 2,6 dimethoxy 1,4 benzoquinone, parabenzoquinone, and tannin inhibit the activity of gonococcus and it is difficult to sustain fermentation by gonococcus or yeast.
- antibacterial substances such as 2,6 dimethoxy 1,4 benzoquinone, parabenzoquinone, and tannin inhibit the activity of gonococcus and it is difficult to sustain fermentation by gonococcus or yeast.
- a process for obtaining glucose from cellulose / hemicellulose is necessary, but in order to recover sugar from cellulose / hemicellulose, it is necessary to perform pretreatment. There was also a problem that the cost and time required for the pretreatment were increased.
- the present invention is based on the knowledge that koji molds or yeasts perform alcohol fermentation directly from cellulose degradation products only with cellulose or tree sugar without supplying sugars such as grains or koji.
- Generation of a tree degradation product by the MRE symbiotic fungal group is performed by separating the bulk decomposition of the tree using a mother cell lytic enzyme accompanying the spore formation of the MRE symbiotic fungal group through a mesh sieve and obtaining the result.
- the powdered decomposition product is used as a raw material for tree fermentation. By doing in this way, it becomes easy to ferment, suppressing the antibacterial power which a tree has, while holding the fragrance etc. which a tree has.
- bamboo vinegar for example, when bamboo is used as a tree, bamboo vinegar containing no harmful components can be produced by continuing fermentation as it is and overfermenting.
- bamboo shochu is produced by distilling in the range of 80 ° C. to 90 ° C. and mixing the secondary fermentation stock solution with the obtained distillate.
- the fermented liquid of this tree obtained by secondary fermentation contains the umami components glutamic acid and aspartic acid, it can be used as a seasoning for a tree flavor.
- a tree finely pulverized to about 1 cm to 5 mm is decomposed by a dry decomposition apparatus using MRE.
- This decomposing apparatus utilizes the lysosomal homologous decomposing enzyme of the mother cell thawing enzyme group produced in the process of encapsulating by the MRE symbiotic bacteria group.
- the MRE symbiotic bacteria group is Bacillus sp. (Bacillus sp.) (FERM BP-11209, identification number MK-005), Lysinibacillus fusiformis (FERM BP-11206, identification number MK-001), Bacillus sonorensis (BacillusKonsons-00 number) , Ricinibacillus sp. (Lysinibacillus sp.) (FERM BP-11207, identification number MK-002), and Comamonas sp. (Comamonas sp.) (FERM BP-11208, identification number MK-003), both of which are aerobic bacteria.
- the solution after the formed endospores are precipitated is filtered through a 0.2 ⁇ m membrane and a 0.02 ⁇ m filter, so that the remaining trace amount of cultured cells and the remaining suspended endospores are obtained. (Spore) is removed and the solution obtained by aeration of the solution is applied to the tree.
- Spore is removed and the solution obtained by aeration of the solution is applied to the tree.
- the culture solution 1m 3 of the MRE symbiotic group (MK-001, MK-002, MK003, MK-004, MK-005), which is a collection of aerobic bacteria forming the endospores described above, has the same shape.
- a cultured cell tank was named a spore tank.
- the cultured cell tank is fed with 500g fish meal, 500g rice bran, 250g oil dregs, and 50g gravy as minimum nutrients, and aerated under culture conditions of culture pH 6.0 to 6.8 and culture temperature 25 ° C to 35 ° C. The culture was continued.
- a spoiler if all nutrients are removed and placed in a starved state, and further aeration is continued under conditions of 25 ° C. to 35 ° C., endospore formation starts with the depletion of nitrogen components as a trigger.
- aeration oxygen supply
- the endospores begin to precipitate all at once and become a transparent solution.
- This solution was filtered through a 0.2 ⁇ m membrane, and further filtered through a 0.02 ⁇ m filter, and again put into a well-washed spore tank to prepare for tree decomposition.
- a solution obtained by removing residual mother cells and spores with a filter from a solution in which MRE bacteria are sporized will be referred to as an MRE solution. Therefore, it can be said that the MRE solution has almost no bacteria or spores, and the MRE solution contains a group of mother cell lytic enzymes.
- the present invention utilizes the decomposing power of this mother cell thawing enzyme group.
- the size of the membrane and filter applied to the above solution is not particularly limited.
- the membrane may be 1 ⁇ m, 0.7 ⁇ m, 0.5 ⁇ m, 0.3 ⁇ m, preferably 0.2 ⁇ m.
- the filter may be 0.15 ⁇ m, 0.1 ⁇ m, 0.07 ⁇ m, 0.05 ⁇ m, 0.03 ⁇ m, and preferably 0.02 ⁇ m.
- both aeration is performed so that the dissolved oxygen concentration is 0.5 mg / L to 1.2 mg / L.
- the following experiments are conducted.
- This MRE solution demonstrates its power when used in a temperature range of 60 ° C to 80 ° C.
- a spore (spore) may be included together with the cytolytic enzyme group.
- An apparatus that operates on this principle is called a dry decomposition apparatus using MRE, and a tree that cannot normally be decomposed can be decomposed at a low temperature of 80 ° C. or less, and can be used as a raw material for alcohol fermentation.
- the dry decomposition apparatus by using the dry decomposition apparatus, it is possible to decompose trees such as bamboo, hinoki and cedar, thinned wood, rice straw, etc., which are problematic for processing, and produce raw materials for alcohol production. it can.
- the MRE solution used for decomposing trees may be a stock solution or a diluted solution, but is preferably diluted 1 to 100 times, more preferably 1 to 50 times, and further preferably 1 to 25 times. Diluted, even more preferably 1 to 10 times diluted, most preferably 3 to 6 times diluted.
- the crushed tree is treated with the dry decomposing apparatus, and after about 36 to 48 hours, a dry powdery residue having a water content of 3.8% to 6% is obtained.
- This residue can be passed through a predetermined mesh sieve to obtain MRE-treated tree powder. Since this MRE-treated tree powder is in an ultra-dry state, it has the property that it does not absorb moisture easily and does not rot even if left for a long period of time.
- the decomposition apparatus may be divided into a decomposition tank and a finishing tank.
- a pretreatment is performed in the decomposition tank, and then transferred to the finishing tank to complete the decomposition. You can also.
- the pretreatment in the decomposition tank is performed at 60 to 80 ° C., preferably at 70 ° C. for 36 to 48 hours.
- water is added to the raw material obtained in the decomposition tank, and the treatment in the finishing tank is performed at 60 to 80 ° C. Preferably it is carried out at 70 ° C. for 24 hours.
- a tree as a raw material for fermentation has a mother cell thawing enzyme group according to the present invention and / or spores generated by sporulation of the spore-aerobic bacteria. It can also be immersed in the solution and decomposed while aerating the solution.
- the size of the sieve applied to the above-mentioned residue is not particularly limited. For example, it may be 5 to 8 mm mesh or 2 to 5 mm mesh, preferably 1 mm mesh.
- the residue remaining on the sieve can be reprocessed in the decomposition tank.
- MRE processing tree powder (bamboo powder) which concerns on one Embodiment of this invention was analyzed, they were 43.1% of cellulose, 12.6% of hemicellulose, and 25.2% of lignin. The remaining 19.1% was carbohydrate and protein and lipid.
- Aspergillus amazake, Aspergillus orgzae (NBRC30104), Aspergillus orgelzae (NBRC30113), Aspergillus cellulose (97) Aspergillus awamori (NBRC4388) can be used, but is not limited to these as long as it can saccharify tree powder, and rice bran can also be used.
- baker's yeast Saccharomyces cerevisiae (NBRC0244), Saccharomyces cerevisiae (NBRC0249), Saccharomyces cerevisiae (NBRC0282), Saccharomyces cerevisiae (NBRC0282), and Saccharomyces cerevisiae (NBRC0282).
- Saccharomyces cerevisiae (IFO1728) can be used, but the yeast is not limited to these as long as it is capable of normal alcohol fermentation.
- alcohol fermentation from a tree powder can be performed in the following procedures. First, water is added to the MRE-treated tree powder at a ratio of 10 times by weight, and sterilized in an autoclave at 120 ° C. for 15 minutes. A first fermentation is performed at 25 ° C. for 4 days by adding koji molds such as Amazake koji mold or Koji koji Aspergillus oryzae NBRC4388 bacteria. Next, the solid matter is removed from the product of this primary fermentation, yeast is added thereto, and secondary fermentation is performed at 15 ° C. for 1 day.
- koji molds such as Amazake koji mold or Koji koji Aspergillus oryzae NBRC4388 bacteria.
- the secondary fermentation product liquid having an alcohol concentration of 0.29% or more can be obtained by performing 0.2 ⁇ m filtering after the 0.45 ⁇ m filtering.
- the procedure for producing alcohol from the tree powder is not limited to the above, and the fermentation conditions (temperature, period, etc.) are suitably optimized depending on the type of koji mold or yeast used. It is also possible to adopt conventional procedures in alcoholic fermentation and shochu making.
- the secondary fermentation product liquid of the present invention when the secondary fermentation product liquid of the present invention was analyzed by gas chromatography, it was found that it was an alcohol containing ethanol as a component with very little isopropyl alcohol which is not preferable as a beverage. Furthermore, the secondary fermentation product liquid of the present invention contains the same umami components as seaweed kelp called free glutamic acid and free aspartic acid. Therefore, when the secondary fermentation product liquid of the present invention is used as a seasoning, it is possible to provide a tree-flavored seasoning containing a trace amount of ethanol and free glutamic acid and aspartic acid.
- ethanol changes to 100% acetic acid.
- This over-fermentation can produce a tree-flavored acetic acid containing umami components such as free glutamic acid and free aspartic acid.
- umami components such as free glutamic acid and free aspartic acid.
- the secondary fermentation product solution of the present invention is continuously distilled at 79 ° C. to 90 ° C. to extract ethanol, and the secondary fermentation product solution is added within a range of 2% or less to obtain an alcohol concentration.
- the residue obtained by continuous distillation to obtain shochu is further heated and concentrated to increase the concentration of umami ingredients such as glutamic acid and aspartic acid, thereby adding a seasoning derived from a tree ingredient. You can also get
- bamboo, cypress, cedar, etc. can be used, but especially if it is a tree that has been difficult to ferment by conventional methods by including an antibacterial substance. It is not limited.
- a fermentation residue obtained by removing alcohol after fermentation can also be used as agricultural compost.
- the obtained fermentation residue can be used as it is as an excellent compost for agriculture or animal feed.
- Example 1 Production of MRE solution The MRE symbiotic bacteria group is cultured by a general culture method for aerobic Gram-positive bacteria. 1.2 Place 1000 liters of water in the culture aeration tank of the legislative meter and perform aeration. The culture aeration tank is fed with 3 kg of fish meal, 3 kg of rice bran, 1.6 kg of oil dregs and 350 g of gravy as nutrients, and an appropriate amount of minerals such as magnesium sulfate and silica is added. Further, the cells were added, and aeration was performed so that the dissolved oxygen concentration was 0.5 mg / L to 1.2 mg / L under the culture conditions of culture pH 6.0 to 6.8 and culture temperature 25 ° C. to 35 ° C. The MRE symbiotic group is cultured while adding aeration.
- the supernatant thus obtained is further filtered under pressure with a 0.2 ⁇ m membrane to obtain an MRE solution.
- the timing for stopping the aeration can be performed after confirming the completion of the sporing with a phase contrast microscope.
- Example 2 Method for Producing MRE Treated Bamboo Bamboo used in this example was treated with an MRE solution and treated according to the following procedures 1-5.
- Example 3 Alcohol fermentation possibility test using baker's yeast
- the experimental materials are as follows.
- FIG. 1A shows an alcohol fermentation flow using raw bamboo
- FIG. 1B shows an alcohol fermentation flow using MRE-treated bamboo.
- Example 4 Growth test of koji mold used for primary fermentation and examination of conditions for alcoholic fermentation Experimental materials and strains used are as follows.
- FIG. 3A shows a hyphal elongation test flow for each type of koji mold
- FIG. 3B shows a hyphal elongation test flow for each water content.
- GC Gas chromatography
- Alcohol fermentation condition examination method 100 ml of mineral water was added to 100 g of MRE bamboo powder and stirred well. Thereafter, it was put into an autoclave (121 ° C., 15 minutes), and after cooling, amazake was added and stirred well at 25 ° C. for 7 days (primary fermentation). Next, 900 ml of charged water was added, mixed well and allowed to stand for 1 day. Thereafter, 300 ml of the liquid alone was dispensed into a 500 ml beaker, divided into the liquid alone and the bamboo solid + liquid (control), respectively, and subjected to secondary fermentation. The secondary fermentation conditions were that 5 g of dry yeast was added and stirred well at 15 ° C. for 5 days every other day.
- FIG. 4 shows the flow of the experimental method.
- the composition of the used medium (PD liquid medium) is as follows. Potato Starch 4.0g / L Dextrose 20.0g / L
- the above medium composition was used for liquid culture of yeast. Further, the agar medium was used by adding agar to the above medium composition so as to be 1.5%.
- HPLC high performance liquid chromatography
- FIG. 5 shows a flow of the experimental method.
- one platinum ear of the yeast shown in Table 3 was inoculated into each test tube and cultured at 30 ° C., 24 hr, 100 cpm. This was used as a preculture, and the preculture was inoculated into a 1%, 500 ml Mayer flask (working volume 200 ml PD medium) and cultured at 30 ° C., 24 hr, 100 cpm, and this was used as the main culture.
- the main culture solution was centrifuged at 4 ° C., 10 min, 8 krpm using a small cooling centrifuge (manufactured by TOMY) to obtain cultured yeast.
- the whole amount of the cultured yeast was suspended in 3 ml of sterilized water and then added to the primary fermentation broth to initiate secondary fermentation.
- the secondary fermentation was carried out at 15 ° C. for 3 days under static conditions, and gently stirred every 24 hours.
- the alcohol concentration was measured every 24 hours using GC (GL Science), and after 3 days, the glucose concentration was measured using HPLC (Tosoh).
- the thing which does not add yeast to a primary fermentation liquid was compared as control.
- the experiment was repeated twice according to the flow sheet shown in FIG.
- the yeast used for the second time is shown in the following table.
- the alcohol concentration is measured in the same manner as in the first, and the glucose concentration is measured using the above-described glucose kit for every 24 hours, and three times of 0 time, 1 day, and 3 days together with the kit. HPLC was used in combination.
- Example 7 Examination of alcoholic fermentation in stage charging The experimental materials are as follows.
- MRE-treated bamboo with stepwise reduction of rice bran in stages 150 g of MRE-treated bamboo and 150 g of water (mineral water) were added to a stainless steel can and mixed well. Apply autoclaving at 121 ° C. for 15 min and allow to cool to room temperature. About 0.1 g of amazake was added and stirred well so that the bacteria were mixed uniformly. This was left still at 25 ° C. for 3 days. The mixture was gently stirred once a day, and it was confirmed that the mycelium was sufficiently extended throughout the MRE-treated bamboo, and this was used as the primary fermentation raw material.
- the alcohol concentration is the lowest at 0.04% for raw bamboo, then 0.06% for MRE-treated bamboo, and A.
- the alcohol concentration was as high as 0.23% in the MRE-treated bamboo that had been saccharified with amazake.
- the hyphal elongation was the best in the hyphal elongation test by type of Aspergillus. The test was conducted using amazake.
- Table 13 shows the results of alcohol fermentation using only saccharified bamboo liquid
- Table 14 shows the alcohol fermentation with MRE-treated bamboo solids (control).
- Table 15 and FIG. 13 show the results of the first yeast-specific alcohol fermentation ability examination, and FIG. 14 shows the glucose concentration.
- Alcohol concentration showed a high value, baker's yeast, S. cerevisiae NBRC0282 and NBRC2377 (FIG. 13).
- S. cerevisiae NBRC0249 and shochu yeast S. cerevisiae. cerevisiae NBRC 2373 tended to be superior.
- Each yeast used for the examination had a steady state or a decreasing tendency of the alcohol concentration on the second day of fermentation (see Table 15 and FIG. 14).
- the glucose concentration of FIG. 14 the glucose concentration did not decrease even on the third day, suggesting that all increased. Therefore, among the seven yeast strains, three strains having good fragrance with baker's yeast were selected, and the second examination was performed according to the flow sheet shown in FIG. In that case, in order to investigate the tendency of glucose concentration, it was decided to measure every 24 hours using a glucose kit.
- FIG. 15 shows the results of the second alcohol fermentation ability study
- FIG. 16 shows the glucose concentration.
- the glucose concentration decreased as the alcohol concentration increased (see FIGS. 15 and 16). From 0 time to 1 day, glucose was largely assimilated and converted to alcohol, but after 2 days, it was recognized that the ability to assimilate glucose was moderate. Further, at 3 days, the glucose concentration increased and the alcohol concentration decreased.
- the result measured by HPLC also showed the result that the glucose concentration decreased on the first day and the glucose concentration increased on the third day as in FIG.
- the alcohol concentration was highest at 0.015% on the first day of alcohol fermentation, and thereafter maintained between 0.004 and 0.008% (see Table 17 and FIG. 17). Moreover, it can be seen from Table 17 that the glucose concentration increased to the right as the day progressed. In addition, since the alcohol concentration was low, distillation was not performed.
- Table 22 and FIG. 22 show measured values of alcohol concentration and glucose concentration as a result of scale-up and large-volume alcohol fermentation.
- the alcohol concentration increased with every measurement, and was 0.02% on the fifth day after the completion of the secondary fermentation.
- the glucose concentration decreased with each measurement, and was 0.004% on the fifth day after the completion of the secondary fermentation (see Table 22 and FIG. 22).
- Example 9 Alcohol fermentation using MRE-treated cedar and cypress Examination of growth test and alcoholic fermentation of Aspergillus oryzae used for primary fermentation
- the experimental materials are as follows. Details of the strains used are shown in Table 23.
- Example 10 Examination of yeast suitable for alcoholic fermentation Experimental materials are as follows. Moreover, it is as Table 3 about the detail of the used yeast.
- the medium used, the kit used, the gas chromatography (GC) measurement conditions, the high-performance liquid chromatography (HPLC) measurement conditions, etc. are all the same as in the bamboo experiments.
- Mineral water was added to 200 g of MRE-treated cedar and cypress so as to be 100% water by weight, and after mixing well, autoclaved at 121 ° C. for 15 min. After cooling to room temperature, about 0.1 g of Aspergillus awamori was added as a seed meal, and after mixing well, static fermentation was performed at 25 ° C. for 7 days, and gently stirred every 24 hours. This was defined as primary fermentation. 1800 ml of charged water was added to this primary fermented product, mixed well, and allowed to stand for 24 hr. After 24 hours, 100 ml of the supernatant of the fermentation broth was dispensed into a 300 ml tall beaker.
- the above-mentioned yeast was inoculated in a platinum ear in each 18 mm test tube containing 10 ml of PD liquid medium, and cultured at 30 ° C., 24 hr, 100 cpm. This was used as a preculture, and the preculture was inoculated into 1%, 500 ml Mayer flask (working volume 200 ml PD medium), respectively, and cultured at 30 ° C., 24 hr, 100 cpm. This was used as a main culture solution. After 24 hours, 200 ml of the main culture solution was centrifuged at 4 ° C., 10 min, 8 krpm using a small cooling centrifuge (manufactured by TOMY) to obtain cultured yeast.
- TOMY small cooling centrifuge
- the whole amount of the cultured yeast was suspended in 3 ml of sterilized water, added to the primary fermentation solution, and secondary fermentation was started.
- the secondary fermentation was carried out at 15 ° C. for 3 days under static conditions, and gently stirred every 24 hours.
- the alcohol concentration was measured using GC (manufactured by GL Science) every 24 hours and the glucose concentration was measured using a glucose kit.
- the thing which does not add yeast to a primary fermentation liquid was compared as control.
- Table 25 shows the results of mycelial elongation test according to the type of Aspergillus oryzae using MRE-treated cedar, and FIG.
- Both the MRE-treated cedar and cypress were Aspergillus awamori NBRC4388, and the hyphae grew around the whole powder from the early stage on the third day, and the hyphae growth was the best (see Tables 25 and 26).
- five types of strains other than Aspergillus cellulosae NBRC4040 were able to confirm good hypha growth in MRE-treated cedar, but in MRE-treated cypress, strains other than Aspergillus awamori NBRC4388 grew compared to MRE-treated cedar. The result was slow.
- Table 27 shows the results of alcohol fermentation using Aspergillus awamori NBRC4388, which was good in the hyphal elongation test using MRE-treated cedar and cypress, for saccharification of primary fermentation.
- the alcohol concentration was 0.05% for MRE-treated cedar and 0.02% for MRE-treated cypress (see Table 27).
- the glucose concentration remained at 1% or more in the fermentation broth for MRE-treated cedar and cypress even on the third day of alcohol fermentation, and was not completely assimilated.
- Table 28 and FIG. 28 show the results of alcohol fermentability by yeast using MRE-treated cedar, and Table 29 and FIG. 29 show the glucose concentration.
- Table 32 and FIG. 32 show the results of alcohol concentration and glucose concentration with MRE-treated cedar staged charge.
- Table 33 and FIG. 33 show the results of alcohol concentration and glucose concentration in the stage preparation using MRE-treated cypress.
- the present invention can be variously modified, and is not limited to the above-described embodiment, and can be variously modified without changing the gist of the invention.
Abstract
Description
MRE溶液の製造
MRE共生菌群の培養は、好気性グラム陽性菌の一般的な培養方法で培養を行う。1.2立法メ-トルの培養曝気槽に1000リットルの水と入れエアレーション(曝気)を行う。その培養曝気槽に魚粉3kg、米ぬか3kg、油カス1.6kg、肉汁350gを栄養物として与え、さらに硫酸マグネシュウムやシリカなどのミネラルを適量加える。さらに菌体を投入し、培養PH6.0~6.8および培養温度25℃~35℃の培養条件下で、かつ溶存酸素濃度0.5mg/L~1.2mg/Lになるようにエアレーション(曝気)を加えながらMRE共生菌群を培養する。
MRE処理タケの製作方法
本実施例で使用するタケは、MRE溶液で処理されたものであり、以下の手順1~5に従って処理されている。
2.床材用に破砕したタケ40L、MRE溶液を分解槽に投入し、36時間、70℃で分解処理を行う
3.36時間後、分解槽より原料を取り出し、容積、重量を計量
4.分解槽より取り出したものに水20Lを加え、仕上槽に投入
5.仕上槽で24時間、70℃(水分8%以下)で処理し、1mmメッシュふるいにかける。ふるいに残った残分は手順2.で再投入する
このフローを以下に示す。
パン酵母を用いたアルコール発酵可能性試験
実験材料は以下の通りである。
・粉砕した生タケ(1mm meshふるい)
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・甘酒麹(Aspergillus amazake)
・ドライイースト(日清フーズ(株)社製、日清スーパーカメリア)
生タケとMRE処理タケをそれぞれ125g取り、水(ミネラルウォーター)250gを加えよく撹拌した。その後オートクレーブ(121℃、15分)にかけて加熱処理を行ない、室温まで冷まし、ドライイースト5g、ミネラルウォーター滅菌した仕込み水(以降仕込み水と呼称)400mlを加えよく混合後、15℃で3日間アルコール発酵させた。発酵終了後、綿製の布で絞り、単式蒸留を行い、アルコール濃度を測定した。図1Aに生タケでのアルコール発酵フロー、図1BにMRE処理タケでのアルコール発酵フローを示した。
MRE処理タケ250gに250mlミネラルウォーターを加えよく撹拌した。その後オートクレーブ(121℃、15分)にかけて加熱処理を行ない室温まで冷まし、1次発酵として、甘酒麹を加え、25℃で7日間静置させた。次に2次発酵として、ドライイースト2g、滅菌水(ミネラルウォーター)700mlを加えよく混合後、15℃で3日間アルコール発酵させた。発酵終了後、綿製の布で絞り、単式蒸留後、アルコール濃度を測定した。図2に実験方法のフローを示した。
1次発酵に用いる麹菌の育成試験及びアルコール発酵の条件検討
実験材料および使用した菌株は以下の通りである。
MRE処理タケにミネラルウォーターを加え、80%加水したものをシャーレに20gずつ等分配した。その後オートクレーブ(121℃、15分)で加熱処理を行い冷却後、白麹3種類(Aspergillus amazake、Aspergillus orgzaeNBRC 30104、NBRC30113)、黄麹2種類(Aspergillus cellulosae NBRC4040、IFO4297)、黒麹2種類(Aspergillus usami NBRC4033、Aspergillus awamori NBRC4388)の計7株を植菌し、25℃で10日間生育し、菌糸の伸長を調べた。
(2)加水率別の菌糸伸長試験
麹菌種類別の菌糸伸長試験で良い結果の得られた麹菌を用いて、加水率別での菌糸伸長試験を行った。MRE処理タケにミネラルウォーターを加え、60%、80%、100%とそれぞれ加水したものをシャーレに20gずつ等分配した。その後オートクレーブ(121℃、15分)で加熱処理を行い冷却後、麹菌を植菌し、25℃で10日間生育し菌糸の伸長を調べた。図3Aに麹菌種類別の菌糸伸長試験フロー、図3Bに加水率別の菌糸伸長試験フローを示した。
アルコール発酵の条件検討
実験材料は以下の通りである。
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・甘酒麹(Aspergillus amazake)
・ドライイースト(日清フーズ(株)社製、日清スーパーカメリア)
アルコール濃度測定GL Sciences社製のガスクロマトグラフィーを用いた。測定条件は以下の表の通りである。
MREタケ粉末100gにミネラルウォーター100mlを加えよく撹拌した。その後オートクレーブ(121℃、15分)にかけ、冷却後、甘酒麹を加えよく撹拌し25℃、7日間で発酵させた(1次発酵)。次に仕込み水900mlを加えよく混ぜ1日静置させた。その後、液体のみ500ml容ビーカーに300ml分取し、液体のみとタケ固体+液体(コントーロール)にそれぞれ分け、2次発酵させた。2次発酵の条件は、ドライイーストを5g加え、よく撹拌し15℃、5日間1日おきに撹拌することとした。図4に実験方法のフローを示した。
アルコール発酵に適した酵母の検討
実験材料および使用した酵母は以下の通りである。
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・使用菌株;
1次発酵用の菌株:Aspergillus AMAZAKE(池屋醸造合名社 甘酒糀より分離)
使用酵母:アルコール発酵能検討用酵母7種7種
使用した培地(PD液体培地)の組成は以下の通りである。
Potato Starch 4.0g/L
Dextrose 20.0g/L
和光純薬工業社製 グルコース測定用キット グルコースCII-テストワコーを用いた。操作方法は、使用キットの操作手順に準じて行った。なお、グルコース濃度の算出は、下記の式にて算出した。
グルコース濃度(g/L)=吸光度(Es)/0.0001×0.001
測定条件は以下の表の通りである。
Agilent Technologies社製のHPLCを用いたグルコース濃度の測定条件を以下に示す。
HLPC
Coiumn :TSK-GEL AMIDE-80HR、
TSKgel G2500PWXL、
TSKguardcolumn PWXL
Coiumn Temp:40℃
Eluent :H2O
Flow rate :0.5mL/min
Detector :RI 35℃
Splitless :20uL
図5に実験方法のフローを示した。
段仕込みでのアルコール発酵の検討
実験材料は以下の通りである。
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・甘酒麹(Aspergillus amazake)
・ドライイースト(日清フーズ(株)社製、日清スーパーカメリア)
(1)MRE処理タケによる段仕込み
ステンレス缶にMRE処理タケ150gに水(ミネラルウォーター)150gを加え、よく混合した。121℃、15minオートクレーブをかけ、室温まで放冷後、A.amazake約0.1gを加え、菌が均一に混合するよう、よく撹拌した。これを25℃、3日間静置した。1日に1回静かに撹拌し、MRE処理タケ全体に菌糸が十分に伸長するのを確認し、これを1次発酵原料とした。その後、仕込み水500gと焼酎酵母(Sacharromyces celevisiae NBRC0249)0.6gを加え、よく混合した。これを15℃で1日静置し、仕込み水1200gを加え、よく撹拌し、3日間15℃で静置したのち、発酵液のみを取り出した。この発酵液に2段仕込みとして1次発酵原料150gを加え、3日間15℃で静置した。もう1度、発酵液のみを取り出し、3段仕込みとして、1次発酵原料150gを加え、3日間15℃で静置した。この間、毎日静かに撹拌し、発酵状態の目視観察ならびにアルコール濃度の測定を行った。アルコール濃度の測定には、GCを用いた。フローシートを図6に示し、加えた原料を表6に示した。
MRE処理タケ150gに水(ミネラルウォーター)150gを加え、よく混合した。121℃、15minオートクレーブをかけ、室温まで放冷後、A.amazake約0.1gを加え、菌が均一になるよう、よく混合撹拌した。これを25℃、3日間静置した。1日に1回静かに撹拌し、MRE処理タケ全体に菌糸が十分に伸長するのを確認し、これを1次発酵原料とした。その後、仕込み水500gと焼酎酵母(Sacharromyces celevisiae NBRC0249)0.6gを加え、よく混合した。これを15℃で1日静置し、ここに米糀50gと仕込み水1350gを加え、よく撹拌し、3日間15℃で静置したのち、発酵液のみを取り出した。この発酵液に2段仕込みとして1次発酵原料と米糀50gを加え、3日間15℃で静置した。もう1度、発酵液のみを取り出し、3段仕込みとして、1次発酵原料と米糀50g、仕込み水300mlを加え、3日間15℃で静置した。この間、毎日静かに撹拌し、発酵状態の目視観察ならびにアルコール濃度の測定を行った。アルコール濃度の測定には、GCを用いた。フローシートを図7に示し、加えた原料を表7Table2-2-12に示した。
ステンレス缶にMRE処理タケ150gに水(ミネラルウォーター)150gを加え、よく混合した。121℃、15minオートクレーブをかけ、室温まで放冷後、A.amazake約0.1gを加え、菌が均一に混合するよう、よく撹拌した。これを25℃、3日間静置した。1日に1回静かに撹拌し、MRE処理タケ全体に菌糸が十分に伸長するのを確認し、これを1次発酵原料とした。その後、仕込み水500gと焼酎酵母(Sacharromyces celevisiae NBRC0249)0.6gを加え、よく混合した。これを15℃で1日静置し、仕込み水1350gを加え、よく撹拌し、3日間15℃で静置したのち、発酵液のみを取り出した。この発酵液に2段仕込みとして1次発酵原料175gと米糀25gを加え、3日間15℃で静置した。もう1度、発酵液のみを取り出し、3段仕込みとして、1次発酵原料187.5gと米糀12.5g、仕込み水500gを加え、3日間15℃で静置した。この間、毎日静かに撹拌し、発酵状態の目視観察ならびにアルコール濃度の測定を行った。アルコール濃度の測定には、GCを用いた。フローシートを図8に示し、加えた原料を表8に示した。
ステンレス缶にMRE処理タケ175gに水(ミネラルウォーター)175gを加え、よく混合した。121℃、15minオートクレーブをかけ、室温まで放冷後、A.amazake約0.1gを加え、菌が均一に混合するよう、よく撹拌した。これを25℃、3日間静置した。1日に1回静かに撹拌し、MRE処理タケ全体に菌糸が十分に伸長するのを確認し、これを1次発酵原料とした。その後、仕込み水500gと焼酎酵母(Sacharromyces celevisiae NBRC0249)0.6gを加え、よく混合した。これを15℃で1日静置し、滅菌水(ミネラルウォーター)1325gを加え、よく撹拌し、3日間15℃で静置したのち、発酵液のみを取り出した。この発酵液に2段仕込みとして1次発酵原料150gと米糀50gを加え、3日間15℃で静置した。もう1度、発酵液のみを取り出し、3段仕込みとして、1次発酵原料175gと米糀25gを加え、3日間15℃で静置した。この間、毎日静かに撹拌し、発酵状態の目視観察ならびにアルコール濃度の測定を行った。アルコール濃度の測定は、アルコール濃度はガスクロマトグラフィーを用いた。フローシートを図9に示し、加えた原料を表9に示した。
大容量でのアルコール発酵の検討
実験材料は以下の通りである。
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・甘酒麹(Aspergillus amazake)
・ドライイースト(日清フーズ(株)社製、日清スーパーカメリア)
スチール缶6個にMRE処理タケ粉末をそれぞれ300g(計1.8kg)計り取り、ミネラルウォーター300g(計1.8kg)ずつ加え、よく攪拌混合後、121℃、15分間、オートクレーブで加熱処理を行った。加熱処理済みの試料1.8kgを30L容発酵槽に移し、米糀200gを加え、24時間ごとに混合撹拌を行い、25℃、7日間生育させ、これを1次発酵とした。1次発酵後、仕込み水18.2kgとドライイースト9gを加えよく撹拌後、15℃で5日間アルコール発酵を行い、これを2次発酵とした。2次発酵中のアルコール濃度ならびにグルコース濃度を1日おきに測定した。フローシートを図10に示した。
(1)パン酵母を用いたアルコール発酵可能性試験
酵母のみを用いた生タケとMRE処理タケについて、1次発酵としてA.amazakeで糖化処理後にアルコール発酵した結果を以下の表に示す。
麹菌種類別での菌糸伸長試験の結果を表11に、10日目の写真を図11に示した。
糖化済みタケ液体のみのアルコール発酵の結果を表13に、MRE処理タケ固体入り(コントロール)でのアルコール発酵を表14に示した。
第1回目の酵母別アルコール発酵能検討結果を表15および図13に、グルコース濃度を図14に示した。
HPLCで測定した結果を表16に示す。
(5-1)MRE処理タケのみによる段仕込み
フローシートに従い、アルコール発酵を行った結果およびグルコース濃度を表17および図17に示した。
フローシートに従い、アルコール発酵を行った結果およびグルコース濃度を表18および図18に示した。
フローシートに従い、アルコール発酵を行った結果およびグルコース濃度を表19および図19に示した。
フローシートに従い、アルコール発酵を行った結果およびグルコース濃度を表20および図20に示した。
スケールアップし大容量でアルコール発酵を行なった結果のアルコール濃度とグルコース濃度の測定値を表22および図22に示した。
MRE処理スギおよびヒノキを用いたアルコール発酵
1次発酵に用いる麹菌の育成試験及びアルコール発酵の検討
実験材料は以下の通りである。また、使用した菌株の詳細については、表23に示した。
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・使用した菌株;7菌株
・ドライイースト(日清フーズ(株)社製、日清スーパーカメリア)
(1-1)麹菌種類別の菌糸伸長試験
MRE処理スギ・ヒノキ粉末にミネラルウォーターを加え、100%加水したものをシャーレに20gずつ等分配した。その後オートクレーブ(121℃、15分)で加熱処理を行ない冷却後、白麹2種類(Aspergillus amazake、Aspergillus orgzaeNBRC 30104)、黄麹2種類(Aspergillus cellulosae NBRC4040、IFO4297)、黒麹2種類(Aspergillus usami NBRC4033、Aspergillus awamori NBRC4388)の計6株を稙菌し、25℃で10日間生育し菌糸の伸長を調べた。なお、加水率についてはタケでの実験結果から100%としている。実験方法は図3aを参照。
MRE処理スギ・ヒノキをそれぞれ125g量りとり、ミネラルウォーター125gを加えよく撹拌し、加水率100%にした。その後オートクレーブ(121℃、15分)にかけ、冷却後1次発酵として、25℃、7日間発酵させた。2次発酵としてドライイースト(日清フーズ(株)社製、日清スーパーカメリア)を仕込み水800g加えよく混ぜ、1次発酵させたものに加えて、よくかき混ぜ2次発酵させた。2次発酵は15℃、3日間の条件で行った。発酵上清を分取し、フィルターろ過を行いグルコース濃度とアルコール濃度を測定した。操作方法はフローシート図23に示した。
アルコール発酵に適した酵母の検討
実験材料は以下の通りである。また、使用した酵母の詳細については、表3の通りである。
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・使用菌株;
1次発酵用の菌株;Aspergillus awamori NBRC4388
使用酵母;アルコール発酵能検討用酵母7種
実験方法の手順を図24に示した。
段仕込みでのアルコール発酵の検討
実験材料は以下の通りである。
・ミネラルウォーター(森の水だより 販売元コカコーラ)
・使用菌株;
1次発酵用の菌株;Aspergillus awamori NBRC4388
使用酵母;アルコール発酵能検討用酵母7種
ステンレス缶にMRE処理スギ・ヒノキそれぞれ150gにミネラルウォーター150gを加え、よく混合した。121℃、15minオートクレーブをかけ、室温まで放冷後、Aspergillus awamori NBRC4388約0.1gを加え、菌が均一に混合するようによく撹拌した。これを25℃、3日間静置した。1日に1回静かに撹拌し、全体に菌糸が十分に伸長するのを確認し、これを1次発酵原料とした。その後、仕込み水500gと酵母(スギ:Sacharromyces celevisiae NBRC0244、ヒノキ:ドライイースト)それぞれ、0.6gを加え、よく混合した。これを15℃で1日静置し、仕込み水1200gを加え、よく撹拌し、3日間15℃で静置したのち、発酵液のみを取り出した。この発酵液に2段仕込みとして1次発酵原料150gを加え、3日間15℃で静置した。もう1度、発酵液のみを取り出し、3段仕込みとして、1次発酵原料150gを加え、3日間15℃で静置した。この間、毎日静かに撹拌し、発酵状態の目視観察ならびにアルコール濃度の測定を行った。アルコール濃度の測定は、アルコール濃度はガスクロマトグラフィーを用いた。なお、MRE処理スギ・ヒノキのみによる段仕込みに関しては、2次発酵であるアルコール発酵を行う際、スギ・ヒノキ粉末の固体成分があると、アルコール発酵を阻害する可能性があると考えられるため、1次発酵後に液体のみを取り出し、2次発酵を行う方法をとっている。フローシートを図25に示し、加えた原料を表24に示した。
1次発酵に用いる麹菌の育成試験及びアルコール発酵の検討
MRE処理スギを用いた麹菌種類別での菌糸伸長試験の結果を表25に、10日目の写真を図26に示した。
MRE処理スギを用いた酵母別アルコール発酵能検討結果を表28および図28に、グルコース濃度を表29および図29に示した。
MRE処理スギを用いた段仕込みでのアルコール濃度とグルコース濃度の結果を表32および図32に示した。
Claims (8)
- 樹木からアルコールを製造する方法であって、
目的の樹木に、有胞子好気性細菌の胞子形成に伴う細胞融解で生じる母細胞融解酵素群を適用する工程であって、これにより前記樹木を粉末状に分解し、樹木分解物を得るものである、前記適用する工程と、
前記樹木分解物を滅菌する工程と、
前記滅菌された樹木分解物に麹菌を適用して一次発酵する工程と、
前記一次発酵によって得られた発酵液に、酵母菌を添加して二次発酵する工程と、
前記二次発酵によって得られた発酵液をろ過する工程と
を有し、前記母細胞融解酵素群は、前記有胞子好気性細菌を培養し、得られた培養液を飢餓状態におくことにより当該細菌を内胞子化させ、さらにその培養液から当該内胞子化された細菌を含む不純物を除去することによって得られるものであり、
前記有胞子好気性細菌はMRE共生菌群である、
ことを特徴とする、方法。 - 請求項1記載の方法において、
前記樹木は、タケ、スギ、ヒノキから選択されるものである、
ことを特徴とする、方法。 - 請求項1記載の方法において、
前記麹菌は、Aspergillus amazake、Aspergillus orgzae(NBRC30104)、Aspergillus orgzae(NBRC30113)、Aspergillus cellulosae(NBRC4040)、Aspergillus cellulosae(IFO4297)、Aspergillus usami(NBRC4033)、Aspergillus awamori(NBRC4388)から選択されるものである、
ことを特徴とする、方法。 - 請求項1記載の方法において、
前記酵母菌は、パン酵母、Saccharomyces celevisiae(NBRC0244)、Saccharomyces celevisiae(NBRC0249)、Saccharomyces celevisiae(NBRC0282)、Saccharomyces celevisiae(NBRC2373)、Saccharomyces celevisiae(NBRC2377)、Saccharomyces celevisiae(IFO1728)から選択されるものである、
ことを特徴とする、方法。 - 請求項1記載の方法において、
前記樹木は、前記母細胞融解酵素群および/若しくは前記有胞子好気性細菌の胞子形成によって生成された胞子を含有する分解溶液に浸漬され、当該溶液をエアレーションすることによって分解されるものである
ことを特徴とする、方法。 - 請求項1記載の方法によって得られたアルコール溶液を含有する焼酎。
- 請求項1記載の方法によって得られるアルコール溶液の製造過程において得られる発酵残渣であって、
この発行残渣は、前記二次発酵によって得られた発酵液をろ過して得られるものである、
ことを特徴とする、発酵残渣。 - 請求項7記載の発酵残渣において、
前記発酵残渣は、農業用堆肥または家畜飼料として使用されるものである、
ことを特徴とする、発酵残渣。
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JP2019154238A (ja) * | 2018-03-07 | 2019-09-19 | 国立研究開発法人森林研究・整備機構 | 樹木材料のリグノセルロースを原料としたアルコール飲料及びその製造方法 |
JP2020130091A (ja) * | 2019-02-22 | 2020-08-31 | 森 良平 | セルロースを含む木質材料からアルコールを製造する方法 |
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WO2018066890A2 (ko) | 2016-10-06 | 2018-04-12 | 씨제이제일제당(주) | 알룰로스를 포함하는 박테리아, 곰팡이 및 효모의 생육 억제제 |
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AU2012259880B2 (en) | 2016-09-01 |
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