JP2002105092A - Liquid yeast activating substance, solid yeast activating substance, method for producing the same and method for producing fermentation product - Google Patents
Liquid yeast activating substance, solid yeast activating substance, method for producing the same and method for producing fermentation productInfo
- Publication number
- JP2002105092A JP2002105092A JP2000300197A JP2000300197A JP2002105092A JP 2002105092 A JP2002105092 A JP 2002105092A JP 2000300197 A JP2000300197 A JP 2000300197A JP 2000300197 A JP2000300197 A JP 2000300197A JP 2002105092 A JP2002105092 A JP 2002105092A
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- Prior art keywords
- yeast
- acid
- activating substance
- solid
- producing
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Classifications
-
- 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
- C12N1/18—Baker's yeast; Brewer's yeast
-
- 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
- C12C11/00—Fermentation processes for beer
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Tropical Medicine & Parasitology (AREA)
- Medicinal Chemistry (AREA)
- Biomedical Technology (AREA)
- Microbiology (AREA)
- Virology (AREA)
- Botany (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Compounds Of Unknown Constitution (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、液状の酵母活性化
物質、固形状の酵母活性化物質及びそれらの製造方法並
びに発酵品の製造方法に係り、より詳細には、ビール等
の発酵品の製造に用いられる酵母を活性化し、酵母の増
殖率、増殖速度等を向上させて発酵促進させる液状の酵
母活性化物質、固形状の酵母活性化物質及びそれらの製
造方法並びに発酵品の製造方法に関する。TECHNICAL FIELD The present invention relates to a liquid yeast activating substance, a solid yeast activating substance, a method for producing the same, and a method for producing a fermented product. More specifically, the present invention relates to a method for producing a fermented product such as beer. The present invention relates to a liquid yeast activating substance, a solid yeast activating substance, and a method for producing a fermented product, which activates yeast used for production and promotes fermentation by improving the growth rate and growth rate of the yeast. .
【０００２】[0002]
【従来技術】ビール等の発泡酒、あるいはパン、味噌な
どの発酵食品に利用される酵母について、その活性化を
促進するための酵母活性化物質の開発が進められてい
る。2. Description of the Related Art With respect to yeast used for low-malt beer or other low-malt beer, or fermented foods such as bread or miso, development of a yeast activating substance for accelerating the activation has been promoted.
【０００３】こうした酵母活性化物質の一例として、特
開２０００−８３６４５号公報に開示されている発酵促
進物質がある。同公報には、ビール粕を酸処理し、酸処
理後の上澄液を分離し、得られた液状の酵母活性化物質
を中和処理することにより固形状の酵母活性化物質が得
られることが開示されている。なお、本例では、発酵促
進物質とされているが、実質的な機能は、酵母を活性化
して発酵を促進するものであり、実質的に酵母活性化物
質である。As an example of such a yeast activating substance, there is a fermentation promoting substance disclosed in JP-A-2000-83645. According to the publication, a solid yeast activating substance can be obtained by treating beer cake with an acid, separating a supernatant liquid after the acid treatment, and neutralizing the obtained liquid yeast activating substance. Is disclosed. In this example, the fermentation promoting substance is used, but the substantial function is to activate yeast to promote fermentation, and is substantially a yeast activating substance.
【０００４】一方、ビール製造用の酵母に麦芽根を添加
することによりその増殖率が向上するという学会発表
（1999年European Brewery Convention（EBC）大会、カ
ンヌ、フランス、Optimized yeast propagation by mea
ns of continuous aeration, F. Menthner, Bitburger
Brauerei Th Simon GmbH(Germanh)）もなされている。On the other hand, a conference presentation that the growth rate is improved by adding malt root to yeast for beer production (1999 European Brewery Convention (EBC) conference, Cannes, France, Optimized yeast propagation by mea)
ns of continuous aeration, F. Menthner, Bitburger
Brauerei Th Simon GmbH (Germanh)).
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、前述し
た従来の公報に記載の製造方法では、出発原料となるビ
ール粕が水分を多く含んでおり、重く且つ腐敗しやすい
ため、その保存及び取扱いが困難である。また、ビール
粕は、ビール品質に悪影響を与える虞のある蛋白質、脂
質等を多く含んでいるため、これらをビール粕から予め
取り除く必要があり、この作業の分だけ工程数が多くな
る。However, in the production method described in the above-mentioned conventional gazette, the beer cake as a starting material contains a large amount of water, and is heavy and easily rotted, so that its storage and handling are difficult. It is. In addition, beer lees contain a large amount of proteins, lipids, and the like that may adversely affect beer quality. Therefore, these must be removed from beer lees in advance, and the number of steps is increased by this operation.
【０００６】また、麦芽根を麦汁に添加する場合、ビー
ル製造工程中で配管や濾過機中で詰まるなど、製造工程
内で支障を来たすおそれがある。[0006] When malt root is added to wort, there is a risk that the malt root may be hindered in the production process, such as clogging in piping or a filter during the beer production process.
【０００７】本発明は、上記事情に鑑みてなされたもの
であり、特に、より少ない工程で製造でき、且つ酵母の
活性化を十分に促進することができる液状の酵母活性化
物質、固形状の酵母活性化物質及びそれらの製造方法並
びに発酵品の製造方法を提供することを目的とする。The present invention has been made in view of the above circumstances, and in particular, a liquid yeast activating substance which can be produced in a smaller number of steps and which can sufficiently promote the activation of yeast, and a solid yeast activating substance. An object of the present invention is to provide a yeast activating substance, a method for producing the same, and a method for producing a fermented product.
【０００８】[0008]
【課題を解決するための手段】本発明者等は、上記課題
を解決すべく鋭意検討を重ねた結果、大麦、麦芽又は麦
芽根を出発原料とし、これら出発原料を酸に浸漬した後
に分離した上澄液を濃縮することにより、上記課題を解
決し得る液状の酵母活性化物質が得られることを見出し
た。また、液状の酵母活性化物質の製造における酸浸漬
処理において特定の酸を用い、且つ得られた液状の酵母
活性化物質に特定の沈殿促進剤を添加することにより、
後の中和処理工程において上記課題を解決し得る固形状
の酵母活性化物質を確実に得ることが可能となることを
見出し、本発明を完成するに至ったものである。Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors used barley, malt, or malt root as a starting material, and separated these starting materials after immersion in an acid. It has been found that by concentrating the supernatant, a liquid yeast activator capable of solving the above problem can be obtained. Further, by using a specific acid in the acid immersion treatment in the production of a liquid yeast activating substance, and by adding a specific precipitation accelerator to the obtained liquid yeast activating substance,
The present inventors have found that it is possible to reliably obtain a solid yeast activating substance that can solve the above-mentioned problem in a subsequent neutralization treatment step, and have completed the present invention.
【０００９】すなわち、本発明は、大麦、麦芽及び麦芽
根からなる群より選ばれる少なくとも１種を酸に浸漬す
る工程と、酸浸漬後固形残渣を取り除き上澄液を得る工
程と、得られた上澄液を濃縮する工程と、を含むことを
特徴とする液状の酵母活性化物質の製造方法である。That is, the present invention provides a step of immersing at least one selected from the group consisting of barley, malt and malt root in an acid, a step of removing a solid residue after the acid immersion and obtaining a supernatant. And a step of concentrating the supernatant.
【００１０】この発明によれば、大麦、麦芽、麦芽根は
水分を多く含まないため、その保存及び取扱いが容易と
なる。また、大麦、麦芽、麦芽根等はタンパク質や脂質
を多く含んでいないため、タンパク質や脂質の除去作業
が不要となり、ビール粕等を出発原料とする場合に比べ
て、より少ない工程で液状の酵母活性化物質が得られ
る。また、この発明によれば、ビール等の発酵品の品質
を損なうことなく十分に酵母を活性化することが可能な
液状の酵母活性化物質が得られる。According to the present invention, since barley, malt and malt root do not contain much water, their storage and handling are easy. Further, since barley, malt, malt root, etc. do not contain much protein and lipid, the work of removing protein and lipid is not required, and liquid yeast can be prepared in fewer steps compared to the case where beer meal or the like is used as a starting material. An activator is obtained. Further, according to the present invention, a liquid yeast activating substance capable of sufficiently activating yeast without impairing the quality of fermented products such as beer is obtained.
【００１１】また、本発明は、大麦、麦芽及び麦芽根か
らなる群より選ばれる少なくとも１種を二価の陽イオン
と結びついて不溶性塩を形成可能な酸を含む酸に浸漬し
酸処理を行った後、固形残渣を取り除き上澄液を得る工
程と、前記上澄液に、二価の陰イオンと結びついて不溶
性塩を形成する沈殿促進剤を添加して中和処理する工程
と、前記中和処理により生成される沈殿物を分離して固
形状の酵母活性化物質を得る工程と、を含むことを特徴
とする固形状の酵母活性化物質の製造方法である。Further, the present invention provides an acid treatment comprising immersing at least one selected from the group consisting of barley, malt and malt root in an acid containing an acid capable of forming an insoluble salt by binding to a divalent cation. Removing the solid residue to obtain a supernatant, and adding a precipitation promoting agent that forms an insoluble salt in combination with a divalent anion to the supernatant to neutralize the solution. Separating a precipitate formed by the summing treatment to obtain a solid yeast activating substance, and a method for producing a solid yeast activating substance.
【００１２】この発明によれば、二価の陰イオンと結び
ついて不溶性塩を形成する沈殿促進剤を添加すること
で、中和処理において発酵促進の有効成分を十分に含ん
だ固形状の酵母活性化物質を確実に得ることが可能とな
る。According to the present invention, by adding a precipitation accelerator which forms an insoluble salt by combining with a divalent anion, a solid yeast activity sufficiently containing an active ingredient for promoting fermentation in the neutralization treatment. Can be obtained reliably.
【００１３】また、本発明は、上記製造方法により得ら
れる液状及び固形状の酵母活性化物質である。これらの
酵母活性化物質の発明によれば、ビール等の発酵品の品
質を損なうことなく十分に酵母を活性化することが可能
となる。[0013] The present invention also relates to a liquid and solid yeast activating substance obtained by the above production method. According to the invention of these yeast activating substances, it is possible to sufficiently activate yeast without impairing the quality of fermented products such as beer.
【００１４】更に、本発明は、上記液状又は固形状の酵
母活性化物質の存在下で被発酵対象を酵母を用いて発酵
させて発酵品を得る発酵工程を含む発酵品の製造方法で
ある。本発明の発酵品の製造方法においては、短期間で
且つ安定して発酵品が製造される。Further, the present invention is a method for producing a fermented product comprising a fermentation step of fermenting a fermentation target using yeast in the presence of the liquid or solid yeast activating substance to obtain a fermented product. In the method for producing a fermented product of the present invention, a fermented product is produced in a short period of time and stably.
【００１５】[0015]
【発明の実施の形態】以下、本発明の実施形態について
説明する。Embodiments of the present invention will be described below.
【００１６】まず本発明に係る液状の酵母活性化物質の
製造方法について説明する。この方法は、大麦、麦芽及
び麦芽根からなる群より選ばれる少なくとも１種を酸に
浸漬する工程と、酸浸漬後固形残渣を取り除き上澄液を
得る工程と、得られた上澄液を濃縮する工程と、を含む
ことを特徴とする方法である。First, a method for producing a liquid yeast activating substance according to the present invention will be described. This method comprises a step of immersing at least one selected from the group consisting of barley, malt and malt root in an acid, a step of removing a solid residue after the acid immersion to obtain a supernatant, and concentrating the obtained supernatant. Performing the method.
【００１７】本発明においては、大麦、麦芽、麦芽根あ
るいはこれらの混合物を出発原料とするものである。大
麦には、二番麦、三番麦等の製麦工程では除去されるも
のも含まれる。これらは乾燥品であり、軽量で且つ腐敗
することもないため、ビール粕等に比べて保存及び取扱
いが容易である。また、大麦、麦芽、麦芽根は、脂質を
多く含まないため、これらを取り除く工程は不要であ
り、大麦、麦芽、麦芽根をそのまま酸に浸漬することが
できる。従って、ビール粕等を出発原料とする場合に比
べて、より少ない工程で液状の酵母活性化物質を製造す
ることが可能となる。上記大麦、麦芽、麦芽根のうち、
特に麦芽根や二番麦、三番麦が好ましい。この場合、製
麦工程において捨てられるはずであった麦芽根が有効に
利用されることとなる。In the present invention, barley, malt, malt root or a mixture thereof is used as a starting material. Barley includes those removed in the malting process, such as second barley and third barley. Since these are dry products, they are lightweight and do not rot, they are easier to store and handle than beer lees and the like. Barley, malt, and malt roots do not contain a large amount of lipids, and thus do not require a step of removing them. Barley, malt, and malt roots can be directly immersed in acid. Therefore, it becomes possible to produce a liquid yeast activating substance in fewer steps as compared with a case where beer meal or the like is used as a starting material. Of the above barley, malt, malt root,
Particularly, malt root, second barley and third barley are preferred. In this case, the malt roots that should have been discarded in the malting process are effectively used.
【００１８】本発明においては、上記大麦、麦芽、麦芽
根を酸に浸漬する（酸浸漬処理）。酸浸漬処理に使用す
る酸としては、乳酸、リン酸、塩酸、酢酸等が挙げら
れ、これらの酸を単独で、若しくは２種以上組み合わせ
て使用することができる。In the present invention, the barley, malt, and malt root are immersed in an acid (acid immersion treatment). Examples of the acid used for the acid immersion treatment include lactic acid, phosphoric acid, hydrochloric acid, and acetic acid, and these acids can be used alone or in combination of two or more.
【００１９】上記酸浸漬処理においては、酸に浸漬した
後の溶液のｐＨが好ましくは４以下、より好ましくはｐ
Ｈ３〜４、となるように大麦、麦芽又は麦芽根を酸に浸
漬する。酸浸漬後の溶液のｐＨが４より大きいと、酵母
活性化物質の抽出量が減り、結果として後の中和処理工
程において有効成分（亜鉛、マンガン等の無機塩類）の
回収量が減少する傾向にある。他方、添加後の溶液のｐ
Ｈが４以下であれば、可溶性亜鉛のほぼ全量が溶出可能
である。また、酸に浸漬後の溶液のｐＨが３未満では、
乳酸、リン酸等の酸の量が多くなる傾向にある。In the acid immersion treatment, the pH of the solution after immersion in the acid is preferably 4 or less, more preferably p
Barley, malt or malt roots are immersed in acid so that H3-4. If the pH of the solution after the acid immersion is higher than 4, the amount of the yeast activating substance extracted decreases, and as a result, the amount of recovery of the active ingredient (inorganic salts such as zinc and manganese) tends to decrease in the subsequent neutralization treatment step. It is in. On the other hand, the p
If H is 4 or less, almost all of the soluble zinc can be eluted. If the pH of the solution after immersion in an acid is less than 3,
The amount of acids such as lactic acid and phosphoric acid tends to increase.
【００２０】なお、酸に浸漬する方法としては、ｐＨメ
ーター等でｐＨを計りながら大麦、麦芽、麦芽根を酸に
浸漬する等の常法を採用することができる。また、上記
酸を攪拌しながら溶液を加え、溶液の添加を終了した後
も暫く攪拌を続けて酵母活性化成分の抽出を促進させる
ことが望ましい。In addition, as a method of immersing in an acid, a conventional method such as immersing barley, malt, malt root in an acid while measuring the pH with a pH meter or the like can be adopted. It is also desirable to add the solution while stirring the above acid, and to continue stirring for a while after the addition of the solution is completed to promote the extraction of the yeast activating component.
【００２１】次に、攪拌を停止すると不溶物である固形
成分が速やかに沈澱するので、その不溶物を不要成分と
して除去して上澄液である液体成分のみを不要成分から
分離する。この分離方法としては、例えば篩、さらには
必要に応じて遠心分離機、スクリューデカンタ、プレス
フィルター、ろ過装置、膜分離装置等を用いて固形成分
を除去し、上澄液である液体成分のみを分離する固液分
離方法或いは上澄液のみをサイフォンの原理を利用して
分離する方法等が挙げられる。なお、固液分離工程は、
麦芽根などの抽出残渣を大部分除去する一次固液分離
と、一次固液分離で除去できない微細な固形物を除去す
る二次固液分離に分けられる。一次固液分離法として
は、篩、スクリューデカンタ、プレスフィルタなどを用
いる方法が有効である。一方、二次固液分離法として
は、ろ過、遠心分離法、膜分離法などが主に用いられ
る。Next, when the stirring is stopped, the solid component, which is an insoluble substance, precipitates quickly. Therefore, the insoluble substance is removed as an unnecessary component, and only the liquid component, which is a supernatant, is separated from the unnecessary component. As the separation method, for example, a sieve, and further, if necessary, a solid component is removed using a centrifuge, a screw decanter, a press filter, a filtration device, a membrane separation device, or the like, and only the liquid component as a supernatant is removed. A solid-liquid separation method for separation or a method in which only the supernatant is separated using the siphon principle may be used. The solid-liquid separation step is
Primary solid-liquid separation, which removes most of the extraction residues such as malt roots, and secondary solid-liquid separation, which removes fine solids that cannot be removed by primary solid-liquid separation. As the primary solid-liquid separation method, a method using a sieve, a screw decanter, a press filter, or the like is effective. On the other hand, filtration, centrifugation, membrane separation, and the like are mainly used as the secondary solid-liquid separation method.
【００２２】このようにして分離された上澄液である液
体成分（すなわち抽出液）中には、大麦、麦芽、麦芽根
中の無機塩類（亜鉛、マンガン、リン酸等を含む酵母の
活性化に有効な酵母活性化成分）が酸浸漬処理によりイ
オン化して溶解状態で抽出されている。このように、上
記酸浸漬処理によって、酵母の活性化に有効な酵母活性
化成分が溶解状態で含有されている液状の酵母活性化物
質が得られる。The liquid component (ie, the extract), which is the supernatant thus separated, contains inorganic salts (such as zinc, manganese, and phosphoric acid) contained in barley, malt, and malt root. Yeast active component) is ionized by the acid immersion treatment and extracted in a dissolved state. Thus, a liquid yeast activating substance containing a yeast activating component effective for activating yeast in a dissolved state is obtained by the acid immersion treatment.
【００２３】次に、酸に浸漬したかゆ状の麦芽根を加熱
する。これにより、酵母活性化の有効成分である無機塩
類が、加熱しない場合に比べて１．５〜２倍程度の濃度
で溶出されると共に、大麦、麦芽あるいは麦芽根に付着
していた微生物が殺菌される。このときの加熱温度は好
ましくは５０〜１２０℃であり、より好ましくは６０〜
１００℃である。加熱温度が５０℃未満になると、亜鉛
の溶出効率が低下し、また、殺菌効果も期待できない傾
向があり、１２０℃を超えると、抽出液が濃い茶色に着
色し、カラメル臭、コゲ臭、苦味、渋味等が著しく強く
なる傾向がある。また、上記温度に保持する時間は、０
〜５時間であり、好ましくは１０分〜２時間である。こ
こで、保持時間が「０」とは、加熱していき、上記範囲
内の所定温度に達した瞬間に温度を下げてしまうような
加熱方法でもよいという意味である。保持時間が５時間
を超えると、コゲ臭、苦味、渋味が著しく強くなる傾向
がある。Next, the germ-like malt root soaked in acid is heated. As a result, the inorganic salts, which are active ingredients for activating yeast, are eluted at a concentration of about 1.5 to 2 times as much as that without heating, and the microorganisms attached to barley, malt or malt root are killed. Is done. The heating temperature at this time is preferably 50 to 120 ° C, more preferably 60 to 120 ° C.
100 ° C. When the heating temperature is lower than 50 ° C., the dissolution efficiency of zinc tends to decrease, and the bactericidal effect tends not to be expected. , Astringency and the like tend to be extremely strong. The time for maintaining the temperature is 0.
To 5 hours, preferably 10 minutes to 2 hours. Here, the holding time “0” means that a heating method in which heating is performed and the temperature is lowered at the moment when the temperature reaches a predetermined temperature within the above range may be used. If the holding time exceeds 5 hours, the odor, bitterness and astringency tend to be remarkably strong.
【００２４】次に、液状の酵母活性化物質を濃縮する。
濃縮方法としては、減圧濃縮、加熱濃縮等が挙げられる
が、加熱濃縮は、着色、渋味、苦味等の製品品質に悪影
響を与えるおそれがあることから、減圧濃縮が好まし
い。こうして得られる液状の酵母活性化物質には、酵母
活性化に有効な成分が十分に含まれているため、少量の
添加で（通常０．０１〜０．１％）ビール等の発酵品の
品質を損なうことなく酵母の活性化効率を十分に向上さ
せることができる。Next, the liquid yeast activating substance is concentrated.
Examples of the concentration method include vacuum concentration and heat concentration. Heat concentration is preferably performed under reduced pressure since the product quality such as coloring, astringency, and bitterness may be adversely affected. Since the liquid yeast activating substance thus obtained contains a sufficient amount of components effective for activating yeast, the quality of fermented products such as beer can be improved by adding a small amount (usually 0.01 to 0.1%). The activation efficiency of the yeast can be sufficiently improved without impairing the yeast.
【００２５】次に、本発明に係る固形状の酵母活性化物
質の製造方法について説明する。Next, a method for producing the solid yeast activating substance according to the present invention will be described.
【００２６】この方法は、大麦、麦芽及び麦芽根からな
る群より選ばれる少なくとも１種をリン酸、シュウ酸等
二価の陽イオンと結びついて不溶性塩を形成可能な酸を
含む酸に浸漬し酸処理を行った後、固形残渣を取り除き
上澄液を得る工程と、前記上澄液に、二価の陰イオンと
結びついて不溶性塩を形成する沈殿促進剤を添加して中
和処理する工程と、前記中和処理により生成される沈殿
物を分離して固形状の酵母活性化物質を得る工程と、を
含むことを特徴とするものである。According to this method, at least one selected from the group consisting of barley, malt and malt root is immersed in an acid containing an acid capable of forming an insoluble salt by binding to a divalent cation such as phosphoric acid or oxalic acid. A step of removing a solid residue after performing the acid treatment to obtain a supernatant, and a step of adding a precipitation accelerator which forms an insoluble salt in combination with a divalent anion to the supernatant to neutralize the supernatant. And a step of separating a precipitate produced by the neutralization treatment to obtain a solid yeast activating substance.
【００２７】本発明は、上述した液状の酵母活性化物質
である上澄液を濃縮するための一方法であり、上澄液中
の酵母活性化物質を沈殿により固形化して抽出する方法
である。従来技術の項で述べたように、ビール粕から酵
母活性化物質を抽出する場合、ビール粕を酸処理し、そ
の上澄液を分離し、得られた液状の酵母活性化物質を中
和処理して固形状の酵母活性化物質を得ることができ
る。この場合、中和処理による固形化は酵母活性化物質
の濃縮である。そこで、同様に本発明の上澄液を中和処
理を行ったが、沈殿による固形化はできなかった。The present invention is a method for concentrating a supernatant, which is the above-mentioned liquid yeast activating substance, and is a method for solidifying and extracting the yeast activating substance in the supernatant by precipitation. . As described in the section of the prior art, when extracting a yeast activating substance from beer cake, the beer cake is acid-treated, the supernatant is separated, and the obtained liquid yeast activating substance is neutralized. Thus, a solid yeast activating substance can be obtained. In this case, solidification by the neutralization treatment is concentration of the yeast activating substance. Thus, the supernatant of the present invention was similarly neutralized, but could not be solidified by precipitation.
【００２８】そこで、上記上澄液中の無機塩類と化学的
性質が近い無機塩類であるカルシウムあるいはマグネシ
ウム化合物を沈殿促進剤として用い、これらと結合して
不溶性塩を形成可能な酸を使用して共沈により酵母活性
化成分を沈殿・固形化可能な否かを検討した結果、酸浸
漬時に用いる酸として、リン酸あるいはシュウ酸を使用
すると、前記沈殿促進剤とで沈殿を生じ、上澄液中の無
機塩類が大幅に減少していることが確認された。Therefore, a calcium or magnesium compound, which is an inorganic salt having a chemical property similar to that of the inorganic salt in the supernatant, is used as a precipitation promoter, and an acid capable of forming an insoluble salt by combining with the calcium or magnesium compound is used. As a result of examining whether it is possible to precipitate and solidify the yeast activating component by coprecipitation, when phosphoric acid or oxalic acid is used as the acid used during acid immersion, precipitation occurs with the precipitation accelerator, and the supernatant liquid It was confirmed that the amount of inorganic salts contained therein was significantly reduced.
【００２９】即ち、沈殿促進剤として、上澄液中の酵母
活性化成分と化学的性質が近似している二価の陰イオン
と結合して不溶性塩を形成する無機塩と、二価の陽イオ
ンと結合して不溶性塩を形成する酸あるいは当該酸を含
む酸を酸浸漬に用いることにより、酵母活性化成分の固
形化（濃縮）が可能となることが解った。なお、酸浸漬
に乳酸あるいは塩酸を使用した場合、これら酸と沈殿促
進剤とでは沈殿を生じないため、固形化できなかった
が、この場合にも、リン酸、シュウ酸等二価の陽イオン
と結合して不溶性塩を生ずる酸を添加することにより酵
母活性化成分を沈殿・固形化できる。That is, an inorganic salt which forms an insoluble salt by combining with a divalent anion whose chemical properties are similar to those of the yeast activating component in the supernatant as a precipitation accelerator, It has been found that solidification (concentration) of the yeast-activating component can be achieved by using an acid that binds to an ion to form an insoluble salt or an acid containing the acid in the acid immersion. When lactic acid or hydrochloric acid was used for the acid immersion, solidification could not be performed because these acids and the precipitation accelerator did not precipitate, but also in this case, divalent cations such as phosphoric acid and oxalic acid were used. The yeast-activating component can be precipitated and solidified by adding an acid which forms an insoluble salt by combining with the acid.
【００３０】本発明において、上記液状の酵母活性化物
質に添加する沈殿促進剤は、二価の陰イオンと結びつい
て不溶性塩を形成する物質であり、このような沈殿促進
剤としては、例えば塩化カルシウム等のカルシウム化合
物、塩化マグネシウム等のマグネシウム化合物等が挙げ
られる。In the present invention, the precipitation promoting agent to be added to the liquid yeast activating substance is a substance which forms an insoluble salt by combining with a divalent anion. Examples thereof include calcium compounds such as calcium, and magnesium compounds such as magnesium chloride.
【００３１】本発明においては、沈殿促進剤を添加した
後、更に液状の酵母活性化物質に中和処理を施す。In the present invention, after adding the precipitation accelerator, the liquid yeast activating substance is further subjected to a neutralization treatment.
【００３２】上記の中和処理は、例えば、水酸化ナトリ
ウム、水酸化カリウム等の一般的なアルカリ（又はその
溶液）を添加することにより行うことができ、これらの
アルカリを単独で、若しくは２種以上組み合わせて使用
することができる。The above-mentioned neutralization treatment can be carried out by adding a common alkali (or a solution thereof) such as sodium hydroxide and potassium hydroxide. These alkalis can be used alone or in combination of two or more. These can be used in combination.
【００３３】上記の中和処理においては、添加後のｐＨ
が好ましくは６以上の中性、より好ましくはｐＨ６〜
８、特に好ましくはｐＨ６〜7.5、となるようにアルカ
リを添加する。添加後のｐＨが６未満では、酵母活性化
成分（亜鉛、マンガン等）の沈澱量が減少する傾向にあ
るため好ましくない。他方、添加後のｐＨが7.5を超え
ると不用な沈澱物の生成が起こる可能性があるため好ま
しくない。In the above neutralization treatment, the pH after addition
Is preferably neutral to 6 or more, more preferably pH 6 to
8, an alkali is added so that the pH is particularly preferably 6 to 7.5. If the pH after the addition is less than 6, the precipitation amount of the yeast activating component (zinc, manganese, etc.) tends to decrease, which is not preferable. On the other hand, if the pH after the addition exceeds 7.5, there is a possibility that generation of an unnecessary precipitate may occur, which is not preferable.
【００３４】なお、アルカリを添加する方法としては、
ｐＨメーター等でｐＨを計りながらアルカリを滴下する
等の常法を採用することができる。また、アルカリを添
加する際の温度は特に制限されず、約０℃〜約１００℃
の温度で可能であり、一般的には約０℃〜室温程度の低
温が好ましい。上記沈澱物（本発明の固形状の酵母活性
化物質）を回収する方法としては、例えば遠心分離機、
膜分離装置を用いて固形成分と液体成分とを分離する固
液分離方法、あるいはデカンテーションにより上清を除
去する方法等が挙げられる。As a method of adding an alkali,
Conventional methods such as dropping an alkali while measuring the pH with a pH meter or the like can be employed. The temperature at which the alkali is added is not particularly limited, and is about 0 ° C to about 100 ° C.
And a low temperature of about 0 ° C. to about room temperature is generally preferred. As a method for recovering the precipitate (solid yeast activating substance of the present invention), for example, a centrifuge,
Examples thereof include a solid-liquid separation method of separating a solid component and a liquid component using a membrane separation device, and a method of removing a supernatant by decantation.
【００３５】また、本発明においては、上述の中和処理
工程において得られた固形状の酵母活性化物質をさらに
乾燥することが好ましい。乾燥工程における条件は特に
制限されず、このような乾燥方法としては常圧加熱乾
燥、ドラム乾燥、噴霧乾燥、凍結乾燥等、いずれの乾燥
方法を用いてもよい。このようにして本発明の固形状の
酵母活性化物質を乾燥状態にある酵母活性化物質乾燥物
とすることにより、取扱い、保存がより容易となる。In the present invention, it is preferable to further dry the solid yeast activating substance obtained in the above-described neutralization treatment step. The conditions in the drying step are not particularly limited. As such a drying method, any drying method such as normal pressure heating drying, drum drying, spray drying, freeze drying and the like may be used. In this way, the solid yeast activating substance of the present invention is made into a dried yeast activating substance in a dry state, so that handling and storage become easier.
【００３６】次に、本発明の発酵品の製造方法について
説明する。Next, a method for producing a fermented product of the present invention will be described.
【００３７】本発明の発酵品の製造方法は、前記本発明
の液状又は固形状の酵母活性化物質の存在下で、被発酵
対象を酵母を用いて発酵させて発酵品を得る発酵工程を
含む方法である。上記本発明の発酵品の製造方法におい
ては、前記発酵工程において、酵母を含む被発酵対象中
に前記の液状又は固形状の酵母活性化物質を添加しても
よく、あるいは、前記の液状又は固形状の酵母活性化物
質を予め添加した酵母を被発酵対象中に添加してもよ
い。The method for producing a fermented product of the present invention includes a fermentation step of fermenting an object to be fermented with yeast in the presence of the liquid or solid yeast activating substance of the present invention to obtain a fermented product. Is the way. In the method for producing a fermented product of the present invention, in the fermentation step, the liquid or solid yeast activator may be added to a fermentation target including yeast, or the liquid or solid yeast activator may be added. Yeast to which a yeast activating substance in a form is added in advance may be added to the fermentation target.
【００３８】なお、ここでいう被発酵対象とは、酵母と
原材料、更には発酵生成物、を含有する発酵混合物をい
い、例えばビール製造過程における麦汁が挙げられる。[0038] The term "fermentation target" as used herein refers to a fermentation mixture containing yeast and raw materials, as well as a fermentation product, such as wort in a beer production process.
【００３９】上記本発明の液状又は固形状の酵母活性化
物質の添加量は特に制限されず、発酵条件、酵母活性化
物質中の有効成分含量等に応じて選択される。例えば、
発酵酒としてビール又は発泡酒を製造する際に麦汁に対
して固形状の酵母活性化物質乾燥物を添加する場合に
は、その添加量は、麦汁１０００リットルに対して１ｇ
〜２０ｇの範囲、つまり１ｐｐｍ〜２０ｐｐｍの割合で
添加することが望ましい。また、液状又は固形状の酵母
活性化物質を、発酵に使用する酵母中に予め添加してお
く場合には、麦汁に添加する量に対応する量を用いれば
良い。添加量が上記下限未満であると、発酵期間を短縮
させにくくなる傾向にあり、他方、上記上限より多くて
も、発酵期間短縮の程度は殆ど変わらないため、実用的
ではない。The amount of the liquid or solid yeast activating substance of the present invention to be added is not particularly limited and is selected according to the fermentation conditions, the content of the active ingredient in the yeast activating substance, and the like. For example,
When a dry yeast activator in solid form is added to wort when producing beer or low-malt beer as fermented liquor, the amount added is 1 g per 1,000 liters of wort.
-20 g, that is, 1 ppm to 20 ppm is desirably added. When a liquid or solid yeast activating substance is previously added to yeast used for fermentation, an amount corresponding to the amount added to wort may be used. If the amount is less than the above lower limit, it tends to be difficult to shorten the fermentation period. On the other hand, if it is more than the above upper limit, the degree of shortening of the fermentation period hardly changes, which is not practical.
【００４０】また、液状又は固形状の酵母活性化物質
を、発酵に使用する酵母中に予め添加しておく場合、い
わゆる長期保存酵母に対して特に有効である。すなわ
ち、発酵に使用する酵母中に液状又は固形状の酵母活性
化物質を予め添加しておく場合の添加時期は特に制限さ
れず、発酵に使用する予定日の前日に酵母活性化物質を
添加してもよいし、それを添加してから酵母を長期保存
してもよい。なお、ここでいう長期保存酵母とは、発酵
終了後に回収されて晒酵母として継続して使用（一時的
に保存したとしても１週間程度）される酵母（いわゆる
通常酵母）に対比される概念であり、２〜３週間以上保
存された酵母をいう。When a liquid or solid yeast activating substance is previously added to yeast used for fermentation, it is particularly effective for so-called long-term storage yeast. That is, when the liquid or solid yeast activating substance is added to the yeast used for fermentation in advance, the addition time is not particularly limited, and the yeast activating substance is added on the day before the scheduled date of the fermentation. The yeast may be stored for a long time after the addition. The term “long-term storage yeast” as used herein is a concept that is compared with a yeast (a so-called normal yeast) that is collected after the end of fermentation and is continuously used as bleached yeast (even if stored temporarily for about one week). Yes, it refers to yeast that has been preserved for 2-3 weeks or more.
【００４１】このように発酵期間が短縮される要因は、
前述の通り、上記酵母活性化物質に含まれる亜鉛、マン
ガン、リン酸、マグネシウム等を含有する無機塩類（発
酵促進成分）が、ビール、発泡酒等の発酵品の製造時
（発酵工程）において徐々に溶出し、酵母がこの酵母活
性化成分を摂取するためである。従って、本発明の発酵
品の製造方法においては、短期間でかつ安定して発酵品
が製造される。The factors that shorten the fermentation period are as follows.
As described above, inorganic salts (fermentation promoting components) containing zinc, manganese, phosphoric acid, magnesium and the like contained in the yeast activating substance are gradually produced during production of fermented products such as beer and low-malt beer (fermentation process). This is because the yeast ingests the yeast activating component. Therefore, in the method for producing a fermented product of the present invention, a fermented product is produced in a short period of time and stably.
【００４２】なお、本発明の発酵品の製造方法において
は、上記発酵工程以外の工程は特に制限されず、最終的
な所望の発酵品を得るために必要な常法が採用される。
例えば、下面発酵酵母を用いたビールの製造方法として
は、(i)主原料である大麦から麦芽を作る工程（製麦工
程）、(ii)この麦芽を粉砕し、温水と混合した後、ホッ
プ等の原料を添加して麦汁を作る工程（仕込み工程）、
(iii)この麦汁を５〜８℃程度に冷却後、酵母を添加し
てアルコール発酵せしめ、いわゆる若ビールを作る工程
（発酵工程）、(iv)この若ビールを数週間低温で貯蔵
し、ビールを作る工程（貯蔵工程／後発酵工程）、(v)
得られたビールをろ過する工程（ろ過工程）、を含む方
法が挙げられる。In the method for producing a fermented product of the present invention, the steps other than the above-mentioned fermentation step are not particularly limited, and a conventional method required for finally obtaining a desired fermented product is employed.
For example, as a method for producing beer using bottom fermenting yeast, (i) a step of producing malt from barley, which is a main raw material (malting step), (ii) crushing this malt, mixing with warm water, and hopping A process of making wort by adding raw materials (preparation process),
(iii) after cooling the wort to about 5-8 ° C., adding yeast and fermenting with alcohol to produce a so-called young beer (fermentation step); (iv) storing the young beer at a low temperature for several weeks; Beer making process (storage process / post-fermentation process), (v)
A step of filtering the obtained beer (filtration step).
【００４３】次に、本発明の内容を実施例により具体的
に説明するが、本発明はこれに限定されるものではな
い。Next, the contents of the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.
【００４４】[0044]
【実施例】（実施例１）図１に示す製造工程図に沿い、
下記のようにして液状の酵母活性化物質を製造した。(Embodiment 1) According to the manufacturing process diagram shown in FIG.
A liquid yeast activating substance was produced as described below.
【００４５】まず、麦根９ｋｇを９０Ｌの水に浸漬し、
これを７５％リン酸６００ｍｌに浸漬し、酸浸漬後の混
合溶液のｐＨが３となるようにした。ｐＨはｐＨメータ
ーを用いて測定した。その後、混合溶液を９０℃に加熱
して１時間保持した後、加熱を止めて終夜攪拌を行っ
た。その後静置して不溶物（固形物）を沈澱させた後、
篩機（ダルトン社製振動式篩機、６０メッシュ）を用い
て、液体部分（上澄液、すなわち抽出液）と沈殿物（麦
芽根の残渣）とに固液分離した（固液分離（１））。First, 9 kg of wheat root is immersed in 90 L of water,
This was immersed in 600 ml of 75% phosphoric acid so that the pH of the mixed solution after immersion in the acid became 3. The pH was measured using a pH meter. Then, after heating the mixed solution at 90 degreeC and holding for 1 hour, heating was stopped and stirring was performed overnight. After that, it was allowed to stand to precipitate insolubles (solids),
Using a sieving machine (60-mesh vibrating sifter manufactured by Dalton), solid-liquid separation into a liquid portion (supernatant, that is, an extract) and a precipitate (malt root residue) (solid-liquid separation (1 )).
【００４６】続いて、分離した液体部分（液層）につい
て、連続遠心分離機を用いて、さらに液体部分から不溶
物を分離した（固液分離（２））。この不溶物を分離し
た液体部分についてエバポレータを用いて減圧濃縮し、
液状の酵母活性化物質を１０Ｌ得た。このときの液状の
酵母活性化物質のｐＨをｐＨメーターにて測定したとこ
ろ、ｐＨは３．０であった。Subsequently, in the separated liquid portion (liquid layer), insolubles were further separated from the liquid portion using a continuous centrifuge (solid-liquid separation (2)). The liquid portion obtained by separating the insolubles was concentrated under reduced pressure using an evaporator,
10 L of liquid yeast activator was obtained. At this time, when the pH of the liquid yeast activating substance was measured with a pH meter, the pH was 3.0.
【００４７】（実施例２）図２に示す製造工程図に沿
い、下記のようにして固形状の酵母活性化物質を製造し
た。Example 2 According to the production process shown in FIG. 2, a solid yeast activating substance was produced as follows.
【００４８】すなわち、実施例１で減圧濃縮の直前に得
られた液状の酵母活性化物質７０Ｌに、沈殿促進剤とし
て塩化カルシウム１００ｇを添加し、その後、４８％水
酸化ナトリウム水溶液を３９０ｍｌ加えて、最終ｐＨが
６．５になるように調整した。アルカリ添加後、得られ
た混合物を室温下１日間攪拌して反応を促進させ、その
後静置して不溶物（固形物）を沈澱させ、遠心分離機を
用いて固形分（沈澱物）のみを分離回収して固形状の酵
母活性化物質を得た。That is, 100 g of calcium chloride was added as a precipitation accelerator to 70 L of the liquid yeast activating substance obtained immediately before concentration under reduced pressure in Example 1, and then 390 ml of a 48% aqueous sodium hydroxide solution was added. The final pH was adjusted to 6.5. After the addition of the alkali, the resulting mixture is stirred at room temperature for one day to promote the reaction, and then allowed to stand to precipitate insolubles (solids), and only the solids (precipitates) are separated using a centrifuge. Separation and recovery gave a solid yeast activating substance.
【００４９】さらに、こうして得られた固形状の酵母活
性化物質を凍結乾燥し、茶褐色で粉末状の酵母活性化物
質９０．３ｇを得た。Further, the solid yeast activating substance thus obtained was freeze-dried to obtain 90.3 g of a brown and powdery yeast activating substance.
【００５０】得られた酵母活性化物質について、有効成
分の指標として亜鉛に着目し、原料となる麦芽根からの
亜鉛含量を測定した。結果を表１に示す。なお、表１に
おいて、亜鉛含量は、酵母活性化物質を１％塩酸に懸濁
し、一夜室温にて攪拌し、遠心分離機にて不溶分を除去
し、イオンクロマトグラフ（ＤＩＯＮＥＸ社製）により
測定した。With respect to the obtained yeast activating substance, attention was paid to zinc as an index of the active ingredient, and the zinc content from malt root as a raw material was measured. Table 1 shows the results. In Table 1, the zinc content is measured by suspending a yeast activating substance in 1% hydrochloric acid, stirring overnight at room temperature, removing insoluble components with a centrifugal separator, and using an ion chromatograph (manufactured by DIONEX). did.
【００５１】[0051]
【表１】 [Table 1]
【００５２】（実施例３〜５）使用した原料麦芽根、Ca
Cl2添加量を表１に示す値とした以外は実施例２と同様
にして表1に示す量の酵母活性化物質を得た。そして、
実施例２と同様にして原料麦芽根からの亜鉛含量を測定
した。その結果を表１に示す。(Examples 3 to 5) Raw malt root used, Ca
The amounts of yeast activating substances shown in Table 1 were obtained in the same manner as in Example 2 except that the amount of Cl 2 added was changed to the values shown in Table 1. And
The zinc content from the raw malt root was measured in the same manner as in Example 2. Table 1 shows the results.
【００５３】（比較例１）使用した原料麦芽根、CaCl2
添加量を表１に示す値とした以外は実施例２と同様にし
て固形状の酵母活性化物質の製造を行った。Comparative Example 1 Raw Malt Root Used, CaCl 2
A solid yeast activating substance was produced in the same manner as in Example 2 except that the addition amount was changed to the value shown in Table 1.
【００５４】表１から明らかなように、液状の酵母活性
化物質にCaCl2を添加したときは、原料麦芽根から亜鉛
が十分に回収されているのに対し、液状の酵母活性化物
質にCaCl2を添加しないときは、固形状の酵母活性化物
質を回収できず、原料麦芽根から亜鉛が全く回収できな
いことが分かった。このことから、本発明に係る固形状
の酵母活性化物質の製造方法により、酵母の活性化に有
効な亜鉛を十分に含む固形状の酵母活性化物質を得るこ
とが可能であることが分かった。As is clear from Table 1, when CaCl 2 was added to the liquid yeast activating substance, zinc was sufficiently recovered from the raw malt root, whereas CaCl 2 was added to the liquid yeast activating substance. When 2 was not added, it was found that no solid yeast activator could be recovered, and no zinc could be recovered from the raw malt root. This shows that the method for producing a solid yeast activating substance according to the present invention makes it possible to obtain a solid yeast activating substance sufficiently containing zinc effective for activating yeast. .
【００５５】（浮遊酵母数の比較試験）実施例１、２で
得られた液状及び固形状の酵母活性化物質の酵母活性化
能力を、以下のようにして調べた。(Comparison Test of Number of Suspended Yeasts) The yeast activating ability of the liquid and solid yeast activating substances obtained in Examples 1 and 2 was examined as follows.
【００５６】すなわち、まず測定開始前の麦汁中の酵母
数を、１．０００×１０4ｃｅｌｌｓ／ｍｌとし、評価
サンプルとして無添加液状の酵母活性化物質添加
固形状の酵母活性化物質添加を設定した。なお、酵母活
性化物質を添加する場合は、酵母活性化物質を麦汁で溶
解した０．１％濃度の溶液として添加した。また、無添
加の場合は、上記溶媒として用いた麦汁を培地として添
加した。That is, the number of yeasts in the wort before the start of the measurement was set to 1.000 × 10 4 cells / ml, and as an evaluation sample, the addition of a non-added liquid yeast activating substance and a solid yeast activating substance was performed. Set. When a yeast activating substance was added, the yeast activating substance was added as a 0.1% concentration solution in wort. In the case of no addition, wort used as the solvent was added as a medium.
【００５７】測定開始後、７２次間経過した時の各評価
サンプルの浮遊酵母数を測定したところ、サンプル、
は、１４．０００×１０4ｃｅｌｌｓ／ｍｌであっ
た。一方、無添加のサンプルでは、８．０００×１０4
ｃｅｌｌｓ／ｍｌであった。この結果から、明らかに本
発明の製造方法により得られた酵母活性化物質を添加し
た方が酵母の増殖能力が大幅にアップすることが確認さ
れた。また、液状でも固形状でも酵母に与える効果はほ
とんど変わらないことが分かった。When the number of floating yeasts in each evaluation sample was measured 72 hours after the start of the measurement,
Was 14.000 × 10 4 cells / ml. On the other hand, in the sample without addition, 8.000 × 10 4
cells / ml. From these results, it was clearly confirmed that the addition of the yeast activating substance obtained by the production method of the present invention significantly increased the growth ability of yeast. It was also found that the effect on the yeast was almost the same whether it was in liquid or solid form.
【００５８】[0058]
【発明の効果】以上説明したように本発明の液状の酵母
活性化物質の製造方法によれば、酵母活性化物質をより
少ない工程で製造でき、且つビール等の発酵品の品質を
損なうことなく酵母の活性化を十分に促進することがで
きる酵母活性化物質を製造することができる。As described above, according to the method for producing a liquid yeast activating substance of the present invention, the yeast activating substance can be produced in fewer steps and the quality of fermented products such as beer is not impaired. A yeast activating substance that can sufficiently promote the activation of yeast can be produced.
【００５９】また、本発明の固形状の酵母活性化物質の
製造方法によれば、酵母活性化物質をより少ない工程で
製造でき、且つビール等の発酵品の品質を損なうことな
く酵母の活性化を十分に促進することができる酵母活性
化物質を製造することができる。また、二価の陰イオン
と結びついて不溶性塩を形成する沈殿促進剤を添加する
ことで、中和処理において発酵促進の有効成分を十分に
含んだ固形状の酵母活性化物質を確実に得ることが可能
となる。Further, according to the method for producing a solid yeast activator of the present invention, the yeast activator can be produced in fewer steps and the yeast can be activated without impairing the quality of fermented products such as beer. Can be produced. In addition, by adding a precipitation promoting agent that forms an insoluble salt by combining with a divalent anion, it is possible to reliably obtain a solid yeast activating substance sufficiently containing an active ingredient for promoting fermentation in a neutralization treatment. Becomes possible.
【００６０】更に、本発明の液状又は固形状の酵母活性
化物質によれば、ビール等の発酵品の品質を損なうこと
なく酵母の活性化を十分に促進することができる。Furthermore, according to the liquid or solid yeast activating substance of the present invention, the activation of yeast can be sufficiently promoted without impairing the quality of fermented products such as beer.
【００６１】また、本発明の発酵品の製造方法によれ
ば、短期間で且つ安定して発酵品が製造される。According to the method for producing a fermented product of the present invention, a fermented product can be produced in a short period of time and stably.
【図１】図１は、本発明の液状の酵母活性化物質の製造
工程の一例（実施例１）を示す流れ図である。FIG. 1 is a flowchart showing an example (Example 1) of a process for producing a liquid yeast activator of the present invention.
【図２】図２は、本発明の固形状の酵母活性化物質の製
造工程の一例（実施例２）を示す流れ図である。FIG. 2 is a flow chart showing an example (Example 2) of a process for producing a solid yeast activating substance of the present invention.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 仲本 滋哉 北海道恵庭市戸磯542−１ サッポロビー ル株式会社北海道工場内 Ｆターム(参考） 4B065 AA72X BB02 BB26 BB34 BC01 BD50 CA42 4H055 AA01 AA02 AA03 AB10 AB99 AC60 AD21 AD30 BA20 CA60 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Shiya Nakamoto 542-1 Toiso, Eniwa-shi, Hokkaido Sapporo Lobby Co., Ltd. Hokkaido Plant F-term (reference) 4B065 AA72X BB02 BB26 BB34 BC01 BD50 CA42 4H055 AA01 AA02 AA03 AB10 AB99 AC60 AD21 AD30 BA20 CA60
Claims (9)
ばれる少なくとも１種を酸に浸漬する工程と、 酸浸漬後固形残渣を取り除き上澄液を得る工程と、 得られた上澄液を濃縮する工程と、を含むことを特徴と
する液状の酵母活性化物質の製造方法。1. a step of immersing at least one selected from the group consisting of barley, malt, and malt root in an acid; a step of removing a solid residue after the acid immersion to obtain a supernatant; A method for producing a liquid yeast activating substance, comprising the steps of:
に、酸浸漬により得られる溶液を加熱する工程を更に含
むことを特徴とする請求項１に記載の液状の酵母活性化
物質の製造方法2. The method according to claim 1, further comprising a step of heating the solution obtained by the acid immersion after removing the solid residue after the acid immersion. Method
ばれる少なくとも１種を二価の陽イオンと結びついて不
溶性塩を形成可能な酸を含む酸に浸漬し酸処理を行った
後、固形残渣を取り除き上澄液を得る工程と、 前記上澄液に、二価の陰イオンと結びついて不溶性塩を
形成する沈殿促進剤を添加して中和処理する工程と、 前記中和処理により生成される沈殿物を分離して固形状
の酵母活性化物質を得る工程と、を含むことを特徴とす
る固形状の酵母活性化物質の製造方法。3. An acid treatment in which at least one selected from the group consisting of barley, malt and malt root is immersed in an acid containing an acid capable of forming an insoluble salt in combination with a divalent cation, followed by acid treatment. A step of removing the residue to obtain a supernatant; a step of adding a precipitation promoting agent which forms an insoluble salt in combination with a divalent anion to the supernatant to perform a neutralization treatment; Separating the precipitate to be obtained to obtain a solid yeast activating substance, a method for producing a solid yeast activating substance.
に、酸浸漬により得られる溶液を加熱する工程を更に含
むことを特徴とする請求項３に記載の固形状の酵母活性
化物質の製造方法。4. The solid yeast activating substance according to claim 3, further comprising a step of heating the solution obtained by the acid immersion after removing the solid residue after the acid immersion. Production method.
工程を更に含むことを特徴とする請求項３又は４に記載
の固形状の酵母活性化物質の製造方法。5. The method for producing a solid yeast activator according to claim 3, further comprising a step of drying the solid yeast activator.
ばれる少なくとも１種を酸に浸漬する工程と、 酸浸漬後固形残渣を取り除き上澄液を得る工程と、 得られた上澄液を濃縮する工程と、 を含む液状の酵母活性化物質の製造方法により得られる
液状の酵母活性化物質。6. A step of immersing at least one selected from the group consisting of barley, malt, and malt root in an acid, a step of removing a solid residue after the acid immersion to obtain a supernatant, and A liquid yeast activator obtained by a method for producing a liquid yeast activator comprising:
ばれる少なくとも１種を二価の陽イオンと結びついて不
溶性塩を形成可能な酸を含む酸に浸漬し酸処理を行った
後、固形残渣を取り除き上澄液を得る工程と、 前記上澄液に、二価の陰イオンと結びついて不溶性塩を
形成する沈殿促進剤を添加して中和処理する工程と、 前記中和処理により生成される沈殿物を分離して固形状
の酵母活性化物質を得る工程と、を含む固形状の酵母活
性化物質の製造方法により得られる固形状の酵母活性化
物質。7. An acid treatment comprising immersing at least one selected from the group consisting of barley, malt and malt root in an acid containing an acid capable of forming an insoluble salt by binding to a divalent cation, followed by acid treatment. A step of removing the residue to obtain a supernatant; a step of adding a precipitation promoting agent which forms an insoluble salt in combination with a divalent anion to the supernatant to perform a neutralization treatment; Separating a precipitate to be obtained to obtain a solid yeast activator, and a solid yeast activator obtained by the method for producing a solid yeast activator.
の存在下で被発酵対象を酵母を用いて発酵させて発酵品
を得る発酵工程を含む発酵品の製造方法。8. A method for producing a fermented product, comprising a fermentation step of fermenting a fermentation target using yeast in the presence of the liquid yeast activating substance according to claim 6 to obtain a fermented product.
質の存在下で被発酵対象を酵母を用いて発酵させて発酵
品を得る発酵工程を含む発酵品の製造方法。9. A method for producing a fermented product, comprising a fermentation step of fermenting a fermentation target using yeast in the presence of the solid yeast activating substance according to claim 7 to obtain a fermented product.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000300197A JP2002105092A (en) | 2000-09-29 | 2000-09-29 | Liquid yeast activating substance, solid yeast activating substance, method for producing the same and method for producing fermentation product |
| CA002436251A CA2436251A1 (en) | 2000-09-29 | 2001-10-01 | Liquid yeast activator, solid yeast activator and manufacturing method thereof, and manufacturing method of fermented product |
| PCT/JP2001/008634 WO2002026938A1 (en) | 2000-09-29 | 2001-10-01 | Liquid yeast activator, solid yeast activator, process for producing the same and process for producing fermented product |
| AU2001292325A AU2001292325A1 (en) | 2000-09-29 | 2001-10-01 | Liquid yeast activator, solid yeast activator, process for producing the same and process for producing fermented product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000300197A JP2002105092A (en) | 2000-09-29 | 2000-09-29 | Liquid yeast activating substance, solid yeast activating substance, method for producing the same and method for producing fermentation product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002105092A true JP2002105092A (en) | 2002-04-10 |
Family
ID=18781912
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000300197A Pending JP2002105092A (en) | 2000-09-29 | 2000-09-29 | Liquid yeast activating substance, solid yeast activating substance, method for producing the same and method for producing fermentation product |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP2002105092A (en) |
| AU (1) | AU2001292325A1 (en) |
| CA (1) | CA2436251A1 (en) |
| WO (1) | WO2002026938A1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005065465A1 (en) * | 2003-12-22 | 2005-07-21 | Sapporo Breweries Limited | Functional component-enriched barley malt rootlets and process for producing the same |
| JPWO2004091318A1 (en) * | 2003-04-11 | 2006-07-06 | サントリー株式会社 | Process for producing food and drink using malt root |
| KR100724234B1 (en) * | 2003-12-05 | 2007-05-31 | 다이킨 고교 가부시키가이샤 | Drain pump and air conditioner with the same |
| JPWO2005055742A1 (en) * | 2003-12-11 | 2007-07-05 | サッポロビール株式会社 | Processed wheat products with increased functional ingredient content and processing method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018109236A1 (en) * | 2016-12-16 | 2018-06-21 | Malteurop Groupe | Malt sprouts extracts and their uses |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS533596A (en) * | 1976-06-28 | 1978-01-13 | Kirin Brewery | Process for promoting fermentation by pulverized malt bran |
| JP3547532B2 (en) * | 1995-08-09 | 2004-07-28 | 麒麟麦酒株式会社 | New beer production method |
| JP3542423B2 (en) * | 1995-09-28 | 2004-07-14 | サッポロホールディングス株式会社 | Extract for promoting the activity of beer yeast and method for producing beer using the extract |
| CA2277485A1 (en) * | 1998-07-13 | 2000-01-13 | Sapporo Breweries Limited | Solid fermentation-promoting substance and method for preparation thereof |
-
2000
- 2000-09-29 JP JP2000300197A patent/JP2002105092A/en active Pending
-
2001
- 2001-10-01 CA CA002436251A patent/CA2436251A1/en not_active Abandoned
- 2001-10-01 WO PCT/JP2001/008634 patent/WO2002026938A1/en active Application Filing
- 2001-10-01 AU AU2001292325A patent/AU2001292325A1/en not_active Abandoned
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2004091318A1 (en) * | 2003-04-11 | 2006-07-06 | サントリー株式会社 | Process for producing food and drink using malt root |
| JP4573331B2 (en) * | 2003-04-11 | 2010-11-04 | サントリーホールディングス株式会社 | Method for producing food and drink using malt root |
| KR100724234B1 (en) * | 2003-12-05 | 2007-05-31 | 다이킨 고교 가부시키가이샤 | Drain pump and air conditioner with the same |
| JPWO2005055742A1 (en) * | 2003-12-11 | 2007-07-05 | サッポロビール株式会社 | Processed wheat products with increased functional ingredient content and processing method thereof |
| WO2005065465A1 (en) * | 2003-12-22 | 2005-07-21 | Sapporo Breweries Limited | Functional component-enriched barley malt rootlets and process for producing the same |
| JPWO2005065465A1 (en) * | 2003-12-22 | 2007-07-26 | サッポロビール株式会社 | Wheat malt root with enhanced functional ingredient content and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2002026938A1 (en) | 2002-04-04 |
| AU2001292325A1 (en) | 2002-04-08 |
| CA2436251A1 (en) | 2002-04-04 |
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