JP2537361B2 - Fermentative production method using yeast - Google Patents
Fermentative production method using yeastInfo
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- JP2537361B2 JP2537361B2 JP12010087A JP12010087A JP2537361B2 JP 2537361 B2 JP2537361 B2 JP 2537361B2 JP 12010087 A JP12010087 A JP 12010087A JP 12010087 A JP12010087 A JP 12010087A JP 2537361 B2 JP2537361 B2 JP 2537361B2
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- yeast
- zinc
- metal
- fermentation
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- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、ビール、清酒、ワイン、パンなどの酵母を
利用した発酵生産法に関する。TECHNICAL FIELD The present invention relates to a fermentation production method using yeast such as beer, sake, wine and bread.
（従来の技術） 従来の酵母を利用した発酵生産法には、ビール醸造、
その他の酒類の醸造、パンの製造などがある。ビール醸
造における原料麦汁の発酵性を向上せしめるため、最
近、その発酵原料である麦汁に直接0.5〜5ppmの極めて
微量の亜鉛、亜鉛とマンガン、鉄とマンガンなどの各種
の金属イオンを添加溶解し、酵母の増殖をはかり、発酵
性を向上せしめる試験報告がなされている。〔K.Steine
r and U.Lnzlin′ger;Brauerei Rundschau 89,3〜７
（1978）など〕。(Conventional Technology) Conventional fermentation methods using yeast include beer brewing,
Other brewing of alcoholic beverages, bread making, etc. In order to improve the fermentability of the wort raw material in beer brewing, recently, a very small amount of 0.5 to 5 ppm of zinc, zinc and manganese, and various metal ions such as iron and manganese are added and dissolved directly into the fermentation wort. However, test reports have been made to measure yeast growth and improve fermentability. 〔K.Steine
r and U. Lnzlin′ger; Brauerei Rundschau 89 , 3〜7
(1978)].
（発明が解決しようとする問題点） 然るに、上記の文献に開示のような、ビール醸造の原
液に、直接極めて微量の金属を添加することによりその
発酵性を若干向上せしめることができるが、反面その発
酵液に前記の添加金属が残留する傾向となる。(Problems to be Solved by the Invention) However, as disclosed in the above-mentioned document, it is possible to slightly improve the fermentability by directly adding an extremely small amount of metal to the stock solution of beer brewing, but on the other hand, The added metal tends to remain in the fermentation liquor.
これに関連し、発明者が試験検討を重ねてきた所、金
属の添加量を増大し、酵母中の金属含量を増大して行く
とこれに比例してその発酵性が増大したことが分つた
が、その所望の相当量を発酵原液に加えるときは、発酵
液中の残留金属の量も増大して製品ビールの品質を劣化
し実用に供し得ないことが分つた。従つて、かゝる弊害
を伴なうことなく、発酵生産性を向上せしめ良質の発酵
生産品を提供できれば望ましいことである。In connection with this, the inventor has conducted repeated studies and tests and found that the fermentability was increased in proportion to the increase in the amount of metal added and the increase in the metal content in yeast. However, it has been found that when the desired substantial amount is added to the fermentation stock solution, the amount of residual metal in the fermentation solution also increases and the quality of the product beer deteriorates, which cannot be put to practical use. Therefore, it would be desirable to improve fermentation productivity and provide high-quality fermentation products without such adverse effects.
１方、各種の発酵生産に利用する酵母は、これが使用
されるまで保存している間に活性が低下させずに保存で
きること、一旦発酵生産に使用した酵母の場合など、活
性の低下した酵母の活性を向上させた上で使用すること
などにより、良好な目的物の発酵生産を行なえるように
することが望ましい。発明者等は、上記の点に鑑み、種
々試験研究を重ねて来た結果、各種金属のうち、亜鉛、
マグネシウムなどの金属は、酵母に取り込まれた後は、
菌体外に排出されないことを知見した。この知見に基
き、前記の夫々の要望を満足しながら従来と変りがない
品質の良いビール、その他の発酵生産物を、その発酵生
産性を向上せしめ乍ら製造できる酵母を利用した発酵生
産法を提供したもので、亜鉛及びマグネシウムのうち少
なくとも一方を微量含有せしめた処理液に所望量の酵母
を所要時間浸漬し、該金属を酵母に取り込ませて金属含
有処理酵母を作成し、分取した該酵母を発酵性原料に添
加して発酵処理を行なうことを特徴とする。On the other hand, yeasts used for various fermentative productions can be stored without being reduced in activity until they are used, and in the case of yeasts once used for fermentative production, yeasts with reduced activity can be used. It is desirable to be able to perform good fermentation production of the target product by using it after improving the activity. In view of the above points, the inventors have conducted various test studies, and as a result, among various metals, zinc,
Metals such as magnesium, after being taken up by yeast,
It was found that they were not discharged outside the cells. Based on this knowledge, a fermentation production method using yeast, which can produce beer and other fermented products of good quality which are unchanged from the conventional ones while satisfying the above-mentioned requirements, can be produced while improving the fermentation productivity. What was provided, a desired amount of yeast was immersed in a treatment liquid containing a trace amount of at least one of zinc and magnesium for a required time, and the metal was incorporated into the yeast to prepare a metal-containing treated yeast, which was fractionated. The method is characterized in that yeast is added to a fermentable raw material to perform fermentation treatment.
（実施例） 次に本発明の実施例を説明する。(Example) Next, the Example of this invention is described.
本発明は、発酵生産に使用される酵母を培養する例え
ば前培養に用いられる培養液や培養後その酵母を発酵生
産に使用されるまでの間保存される保存水や一旦発酵生
産に使用された後の活性の低下した酵母を再使用のため
その活性を増大するための保存水又は水に少量の栄養分
を溶解せしめた水溶液などの賦活化液などを処理液とし
て選択し、この処理液を入れた容器内に菌体内蓄積性金
属、最も好ましくは亜鉛、次で好ましいマグネシウムな
どの少くとも１種の金属を選択し微量添加する。例え
ば、金属が亜鉛の場合は、金属亜鉛、硫酸亜鉛、塩化亜
鉛、酢酸亜鉛などの亜鉛塩類などの水溶性亜鉛類が使用
され、その亜鉛添加量は、亜鉛に換算して0.01％程度の
亜鉛水溶液とすることで充分であり、ビール醸造用酵母
の場合は、5000ppm（0.5％）までが好ましい。INDUSTRIAL APPLICABILITY The present invention is for culturing yeast used for fermentation production, for example, a culture solution used for pre-culture or water that has been stored until the yeast is used for fermentation production after culture or once used for fermentation production. Afterwards, the yeast with reduced activity is selected as a treatment liquid such as an activation liquid such as preserved water or an aqueous solution in which a small amount of nutrients is dissolved in water to increase its activity for reuse, and this treatment liquid is added. In the container, a metal capable of accumulating in cells, most preferably zinc, and at least one metal such as magnesium, which is preferable next, is selected and added in a trace amount. For example, when the metal is zinc, water-soluble zinc such as zinc salts such as zinc metal, zinc sulfate, zinc chloride, and zinc acetate is used, and the amount of zinc added is about 0.01% zinc equivalent. It is sufficient to use an aqueous solution, and in the case of yeast for beer brewing, up to 5000 ppm (0.5%) is preferable.
一般に、金属を微量添加溶解した処理液に酵母を適量
通常10％程度添加して、処理液が培養液である場合は、
常法により培養し、保存水の場合は、低温で保存し、賦
活化液の場合も低温又は適温で賦活化せしめる。Generally, when a small amount of metal is added and dissolved, yeast is added in an appropriate amount, usually about 10%, and when the treatment liquid is a culture liquid,
Culturing is carried out by a conventional method, and in the case of preservation water, it is preserved at a low temperature, and in the case of an activating liquid, it is activated at a low temperature or an appropriate temperature.
かくして、該処理液中の添加金属は、酵母に摂取され
る。所要時間経過後、処理液を除去することにより、所
要量の金属を含有せしめられた酵母、即ち、金属含有処
理酵母が得られる。該処理酵母中の金属含有の有無は、
原子吸光法によりその含有を確認した。種々の試験研究
の結果、上記の処理により、処理酵母が、ビール酵母、
ワイン酵母、清酒酵母などの醸造用酵母の場合は、酵母
菌体中に100ppm以上の金属を含有するように処理するこ
とが好ましく、又パン酵母の場合は、酵母菌体中に220p
pm以上の金属を含有するように処理することが好まし
い。Thus, the added metal in the treatment liquid is taken up by yeast. After the required time has elapsed, the treatment liquid is removed to obtain yeast containing a required amount of metal, that is, metal-containing treated yeast. Whether or not the treated yeast contains a metal,
Its content was confirmed by an atomic absorption method. As a result of various test studies, by the above treatment, the treated yeast was brewer's yeast,
In the case of brewing yeast such as wine yeast and sake yeast, it is preferable to treat so that the yeast cells contain 100 ppm or more of metal, and in the case of baker's yeast, 220 p in yeast cells.
It is preferable to treat so as to contain a metal of pm or more.
一般に、処理液中の酵母は、浸漬後24時間経過でその
処理液中に添加した金属量の約80％を取り込むことが認
められる。It is generally accepted that the yeast in the treatment liquid takes up about 80% of the amount of metal added to the treatment liquid 24 hours after the immersion.
このように、本発明によれば、発酵生産に用いる酵母
を予め上記のようにして、菌体内蓄積性金属を含有せし
めて金属含有処理酵母を作成し、次でこれを発酵生産物
の原料に添加して常法により発酵生産を行なうときは、
以下に詳述するように、その良好な活性状態の酵母によ
り発酵率の向上をもたらすことが認められた。又該発酵
生産物中には、酵母からの金属の分泌がなく、従つて、
金属を含まない従来の発酵生産物の生産をもたらすこと
が認められた。又１方、その発酵生産前の保存中の酵母
の活性低下防止、一旦活性の低下した酵母の賦活化をも
たらす等の効果をもたらすことが認められた。As described above, according to the present invention, the yeast used for fermentation production is preliminarily described above, and a metal-containing treated yeast is prepared by containing a metal capable of intracellular accumulation, and then used as a raw material for the fermentation product. When adding and performing fermentation production by a conventional method,
As detailed below, it has been found that the yeast in its good active state results in an improved fermentation rate. Also, in the fermentation product, there is no metal secretion from yeast, and therefore,
It has been found to result in the production of conventional fermentation products that are metal free. On the other hand, it was confirmed that, on the other hand, it has effects such as prevention of yeast activity decrease during storage before fermentation production and activation of yeast having once decreased activity.
次に本発明の更に具体的な実施例を説明する。 Next, more specific examples of the present invention will be described.
実施例１ 下面ビール酵母１白金耳を食添用硫酸亜鉛を亜鉛換算
で15ppm含有せしめた麦芽汁から成る処理液10mlに加
え、30℃、24時間振とう培養した。これから遠心分離に
より亜鉛含有処理酵母を集菌し、これに、上記と同じく
調整した15ppm亜鉛含有の麦芽汁から成る処理液１添
加し、30℃、48時間振とう培養し、その培養液を遠心し
て、得られた亜鉛含有処理酵母の集菌菌体に、上記と同
じく調整した15ppm含有の麦芽汁から成る処理液２加
えて15℃48時間振とう培養して25gの亜鉛含有処理酵母
を得た。原子吸光法により亜鉛含量を測定し、乾物菌体
中107ppm含有していることを確認した。上記のように、
酵母培養用処理液を数回に分けて所要量の亜鉛含有処理
を行なうことが好ましい。本法によるこの亜鉛処理酵母
を使用してビール醸造用の麦汁原液に添加し、常法によ
る発酵過程を経てビールを製造した所、その麦汁発酵性
は78.2％であつた。そのサンプルビール中には全く亜鉛
の含有はなかつた。比較のため、亜鉛を添加しない麦汁
で上記と同様に３段階に分けて培養して分取した無処理
酵母を使用し上記と同様に常法による発酵過程を経てビ
ールを製造した所、その麦汁発酵性は77.3％であつた。
上記から明らかなように、本法により、予め作成した亜
鉛含有処理酵母をビール醸造に使用した場合、その発酵
性は著しく向上することが認められた。Example 1 One platinum loop of bottom brewer's yeast was added to 10 ml of a treated solution containing wort containing 15 ppm of zinc sulfate for food addition in terms of zinc, and the mixture was shake-cultured at 30 ° C. for 24 hours. From this, the zinc-containing treated yeast was collected by centrifugation, to which was added treatment liquid 1 consisting of 15 ppm zinc-containing wort prepared in the same manner as above and shake-cultured at 30 ° C for 48 hours. Keeping in mind, to the obtained bacterial cells of the zinc-containing treated yeast, the treatment solution 2 consisting of 15 ppm-containing wort prepared in the same manner as above was added and shake-cultured at 15 ° C for 48 hours to obtain 25 g of the zinc-containing treated yeast. It was The zinc content was measured by the atomic absorption method, and it was confirmed that the zinc content was 107 ppm in the dry matter cells. As described above,
It is preferable to perform the treatment containing the required amount of zinc by dividing the yeast culture treatment liquid into several times. The zinc-treated yeast of this method was added to a wort stock solution for beer brewing, and a beer was produced through a fermentation process according to a conventional method. The wort fermentability was 78.2%. No zinc was contained in the sample beer. For comparison, a beer was produced through a fermentation process according to a conventional method in the same manner as above, using untreated yeast that was cultivated and divided in three stages in the same manner as above without adding zinc to the wort. The wort fermentability was 77.3%.
As is clear from the above, according to this method, when the zinc-containing treated yeast prepared in advance was used for brewing beer, its fermentability was remarkably improved.
実施例２ 亜鉛換算で100ppmの食添用硫酸亜鉛を添加溶解して成
る処理液200mlにビール酵母（サツカロミセスカールス
ベルゲンシスIAM4778）の圧搾酵母を50g添加し、０℃で
４週間保存した。Example 2 To 200 ml of a treatment solution prepared by adding and dissolving 100 ppm of zinc-sulfate for food addition in terms of zinc was added 50 g of pressed yeast of brewer's yeast (Satsucaromyces curlsbergensis IAM4778), and the mixture was stored at 0 ° C. for 4 weeks.
比較のため、亜鉛無添加の水200mlに前記酵母を50g添
加して成る保存液を作成し、同様に保存した。For comparison, a stock solution was prepared by adding 50 g of the yeast to 200 ml of zinc-free water, and stored in the same manner.
次に、その４週間保存後の夫々の液から、夫々酵母を
分取し、その夫々の圧搾酵母を、夫々の容器内に入れた
麦汁にその0.5％添加し、15℃で６日間発酵させた。こ
の時のエキス減少率を発酵性として測定した。Next, from each of the liquids stored for 4 weeks, yeasts were separately collected, and 0.5% of each of the pressed yeasts was added to the wort contained in each container and fermented at 15 ° C for 6 days. Let The extract reduction rate at this time was measured as fermentability.
更に、比較のため、保存処理前の前記圧搾酵母を使用
し、直ちに、前記と同様の麦汁発酵処理を行なつた。Further, for comparison, the pressed yeast before the preservation treatment was used and immediately subjected to the same wort fermentation treatment as described above.
尚、保存処理前及び後の酵母中の亜鉛含有量を原子吸
光法で測定し、その含有量と酵母保存性及び麦汁発酵性
との関係を検べた。その結果は下記表１の通りであつ
た。The zinc content in the yeast before and after the storage treatment was measured by the atomic absorption method, and the relationship between the zinc content and the yeast storage stability and wort fermentability was examined. The results are shown in Table 1 below.
上記表１から明らかなように、酵母を水だけで保存し
た処理液の場合は、活性が低下し、発酵性も低下するに
対し、本法の処理液での保存は、活性の低下が防止さ
れ、発酵性も保存前よりやゝ向上することが分る。 As is clear from Table 1 above, in the case of the treated solution in which the yeast is stored only with water, the activity is lowered and the fermentability is also lowered, whereas the preservation with the treated solution of the present method prevents the activity from being lowered. Therefore, it can be seen that the fermentability is slightly improved compared to before storage.
次に、一定の濃度の亜鉛を溶解した処理液に各種の酵
母を一定量添加してその放置時間と酵母による亜鉛の取
込み量との関係を調べた。その実施例を次に示す。Next, a certain amount of each type of yeast was added to a treatment solution in which a certain concentration of zinc was dissolved, and the relationship between the standing time and the amount of zinc taken up by the yeast was investigated. The example is shown below.
実施例３ 前記ビール酵母、清酒酵母（協会６号）及び市販のパ
ン酵母（SANKYOイースト）の夫々の圧搾酵母50gづゝ
を、400ppmの食添用硫酸亜鉛を水に溶解して成る処理液
200mlを入れた夫々の試験容器に入れ、その夫々を、０
℃で保存し、各時間ごとに酵母菌体中の亜鉛含量を測定
した。その結果は、下記表２に示す通りで、その取込速
度は、24時間までが最大で且つその大部分の亜鉛を取り
込み、その後の取込速度は緩慢となることが全ての酵母
に共通することが分つた。Example 3 A treatment liquid obtained by dissolving 400 g of squeezed yeast of beer yeast, sake yeast (Association No. 6) and commercially available baker's yeast (SANKYO yeast) in an amount of 400 g of zinc sulfate for food addition in water.
Put in each test container containing 200 ml,
It was stored at 0 ° C., and the zinc content in the yeast cells was measured every hour. The results are shown in Table 2 below. It is common to all yeasts that the uptake rate is maximum up to 24 hours and most of zinc is taken up, and thereafter the uptake rate becomes slow. I found out.
次に、濃度別の亜鉛水溶液の処理液を作成し、これに
酵母を添加し、一定時間放置したときの夫々の亜鉛含有
量の変化とこの含有量と麦汁発酵性との関係を試験し
た。 Next, a treatment solution of zinc aqueous solution for each concentration was prepared, yeast was added to this, and the change in each zinc content when left for a certain period of time and the relationship between this content and wort fermentability were tested. .
実施例４ 食添用硫酸亜鉛の濃度を下記表３に示す如く変えて作
成した各種の水溶液から成る処理液に、前記のビール酵
母の圧搾酵母を夫々一定量加えて、24時間放置した。そ
の後、夫々の処理液より酵母を分取し、その夫々の亜鉛
含有量を測定した。このようにして得た亜鉛含有量の異
なる酵母を使用し、別個に作成した麦汁容器の夫々に、
一定量づゝ添加し、一定条件で発酵させた。その結果
は、下記表３に示す通りであつた。尚比較のため、無処
理の該ビール酵母中の亜鉛含有量は28.9ppmであつた。
この無処理ビール酵母により同じ条件で発酵させた所、
その発酵性は77.0％であつた。Example 4 A certain amount of the above-mentioned pressed yeast of brewer's yeast was added to a treatment solution consisting of various aqueous solutions prepared by changing the concentration of zinc sulfate for food addition as shown in Table 3 below, and the mixture was left for 24 hours. Then, yeast was fractionated from each treated solution and the zinc content of each was measured. Using yeast with different zinc contents thus obtained, each of the wort containers created separately,
It was added in a fixed amount and fermented under constant conditions. The results are shown in Table 3 below. For comparison, the zinc content in the untreated brewer's yeast was 28.9 ppm.
When fermented under the same conditions with this untreated beer yeast,
Its fermentability was 77.0%.
ビール酵母菌体中の亜鉛含有量は、100ppm〜600ppm程
度が麦汁発酵性の向上に特に有効であることが認められ
た。 It was confirmed that the zinc content in the brewer's yeast cells was about 100 ppm to 600 ppm, which was particularly effective for improving the wort fermentability.
又、亜鉛濃度が高いほど一定時間により高い亜鉛含有
量酵母が得られることが分る。It is also found that the higher the zinc concentration, the higher the zinc content yeast can be obtained for a certain period of time.
次に、無処理ビール酵母と亜鉛含有処理酵母とを夫々
使用して、ビールを製造した場合の酵母増殖効果と発酵
液中の亜鉛の含有量について調べた。その試験例を次に
示す。Next, the untreated brewer's yeast and the zinc-containing treated yeast were used to examine the yeast growth effect and the zinc content in the fermentation liquor when beer was produced. The test example is shown below.
実施例５ 水200mlに500ppm食添用硫酸亜鉛を溶解した処理液
に、前記のビール酵母を24時間放置し、亜鉛含有処理を
施した本発明の亜鉛含有酵母を分取し、これを圧搾し、
その15gを３の麦汁に加えて成る試料と無処理の同じ
種類の前記圧搾酵母15gを３の麦汁に加えて成る試料
とを夫々12℃で10日間主発酵させ、更に２℃で３時間熟
成させて発酵液、即ちビールを得た。その発酵性は、前
者の場合は78％であつたに対し、無処理酵母を使用した
後者の場合は、77％であつた。更にこの間の酵母の増殖
性と発酵液中の亜鉛の有無を測定した所、下記表４に示
す結果を得た。Example 5 The above-mentioned brewer's yeast was allowed to stand for 24 hours in a treatment liquid prepared by dissolving 500 ppm of zinc sulfate for food addition in 200 ml of water, and the zinc-containing yeast of the present invention which had been subjected to a zinc-containing treatment was fractionated and pressed. ,
A sample prepared by adding 15 g thereof to 3 worts and a sample prepared by adding 15 g of the same type of untreated untreated press yeast to 3 worts were respectively subjected to main fermentation at 12 ° C for 10 days, and further at 3 ° C at 2 ° C. The fermentation liquid, that is, beer was obtained by aging for a time. The fermentability was 78% in the former case and 77% in the latter case using untreated yeast. Furthermore, when the yeast growth property and the presence or absence of zinc in the fermentation broth during this period were measured, the results shown in Table 4 below were obtained.
上記表４から明らかなように、亜鉛含有処理酵母の発
酵中の増殖は、無処理酵母に比し著しく向上することが
分る。 As is clear from Table 4 above, the growth of the zinc-containing treated yeast during fermentation is significantly improved as compared with the untreated yeast.
又、発酵生産ビール中には酵母から亜鉛が分泌され
ず、無処理酵母による発酵生産ビールと同様の亜鉛を含
有しない、風味の良い従来の良質のビールが得られるこ
とが分る。It is also found that yeast is not secreted zinc in the fermentatively produced beer, and the conventional good beer with good flavor, which does not contain zinc like the fermentatively produced beer produced by the untreated yeast, is obtained.
実施例６ 水に、亜鉛換算で100ppm溶解含有せしめた各種亜鉛類
の処理液を作成し、その夫々の処理液200mlに前記の圧
搾ビール酵母15gを夫々添加して24時間放置した後上澄
液を除去し、新たに水を加えて１ケ月間放置した。比較
のため、亜鉛を添加しない冷水から成る処理液200mlに
前記圧搾ビール酵母15gを添加して、これを１ケ月間放
置した。Example 6 Treatment liquids of various zincs, which were dissolved and contained in water in an amount of 100 ppm in terms of zinc, were prepared, and 200 g of each treatment liquid was added with 15 g of the above-mentioned pressed brewer's yeast, and the mixture was allowed to stand for 24 hours. Was removed, water was newly added, and the mixture was left for 1 month. For comparison, 15 g of the pressed brewer's yeast was added to 200 ml of a treatment liquid consisting of cold water to which zinc was not added, and this was left for one month.
このように保存後における死細胞率を測定した。１ケ
月間放置後、分取した各種の亜鉛含有処理酵母と無処理
酵母を使用して、同じ麦汁により、同一条件で発酵を行
なつた。その夫々の麦汁発酵性につき測定した。その結
果は下記表５に示す通りであつた。Thus, the dead cell rate after storage was measured. After being left for one month, various kinds of zinc-containing treated yeasts and untreated yeasts were used and fermented under the same conditions with the same wort. The wort fermentability of each was measured. The results are shown in Table 5 below.
上記表５から明らかなように、各種亜鉛含有処理酵母
の保存性及び麦汁発酵性は、無処理酵母の保存性及び麦
汁発酵性に比し著しく向上していた。 As is clear from Table 5 above, the preservability and wort fermentability of various zinc-containing treated yeasts were significantly improved as compared with the preservability and wort fermentability of untreated yeast.
尚、保存前の前記酵母の麦汁発酵性は、77.0％であつ
たので、これを24時間単に冷水に保存した場合は、前記
のように、21.3％の死細胞が発生し、又その麦汁発酵性
が8.1％も低下するが、本法処理によれば、その死細胞
は４〜５％と低下し、而も、その発酵性は、単に冷水で
保存するに比し向上することが分る。Incidentally, the wort fermentability of the yeast before storage was 77.0%, so when it was simply stored in cold water for 24 hours, as described above, 21.3% of dead cells were generated, and the wheat Although the juice fermentability is reduced by 8.1%, the dead cells are reduced to 4 to 5% by this method treatment, and the fermentability can be improved as compared with simply storing in cold water. I understand.
次に、パン酵母についての実施例を、比較例と共に説
明する。Next, examples of baker's yeast will be described together with comparative examples.
実施例７ 市販のSANKYOイースト15gを０℃の500ppm食添用硫酸
亜鉛水溶液から成る処理液200mlに添加したものを24時
間放置し、次でその液を分離して亜鉛に換算し530ppm含
有した処理酵母を得た。比較のため、亜鉛無添加の200m
lの保存水に前記イーストを15g添加して24時間放置し、
次いでその液を分離して得た無処理酵母を得た。この夫
々の酵母を使用し、炭酸ガス発生量と耐久力につき比較
試験した。即ち、グルコース4gを蒸溜水20mlに加え、こ
れにリン酸１カリとリン酸アンモニウムを夫々0.25g含
む水溶液を10ml加える。この発酵性液に前記の亜鉛含有
処理酵母を圧搾したもの1.5gを蒸溜水20mlによく混合し
たもの及び同様に前記の無処理酵母を圧搾したもの1.5g
を蒸溜水20mlによく混合したものを夫々加えた夫々の試
験液を入れた容器に約5mlの硫酸（濃硫酸：水＝1:1）を
入れた炭酸ガス吸収管を付して、30℃の恒温器中で５時
間発酵させ、発酵前後の重量の差を以つて炭酸ガスの発
生量とした。耐久力の試験については、前記の夫々の圧
搾酵母約15gを、内径約4cmのシヤーレに堅く詰め、蓋を
して30℃の恒温器中におき、24時間毎に軟化の有無を観
察し軟化し始めた時間を以つて耐久力とした。その結果
は下記表６に示す通りであつた。Example 7 15 g of commercially available SANKYO yeast was added to 200 ml of a treatment liquid consisting of a 500 ppm food-grade zinc sulfate aqueous solution at 0 ° C., left for 24 hours, and then the liquid was separated and converted to zinc and treated with 530 ppm. I got yeast. For comparison, zinc-free 200m
15 g of the yeast was added to l of stored water and left for 24 hours,
Then, the untreated yeast obtained by separating the liquid was obtained. Using each of these yeasts, a comparative test was conducted on the amount of carbon dioxide gas generated and the durability. That is, 4 g of glucose is added to 20 ml of distilled water, and 10 ml of an aqueous solution containing 0.25 g of potassium phosphate and 0.25 g of ammonium phosphate is added thereto. 1.5 g of this fermented liquor, which was squeezed with the zinc-containing treated yeast, was well mixed with 20 ml of distilled water, and was 1.5 g, similarly squeezed of the untreated yeast.
Was mixed with 20 ml of distilled water well, and each test solution was added to the container. About 5 ml of sulfuric acid (concentrated sulfuric acid: water = 1: 1) was attached to the carbon dioxide absorption tube, and the temperature was adjusted to 30 ° C. Fermentation was carried out for 5 hours in the incubator, and the amount of carbon dioxide gas generated was defined as the difference in weight before and after fermentation. Regarding the durability test, about 15 g of each of the above-mentioned compressed yeast was tightly packed in a sheath with an inner diameter of about 4 cm, put on a lid and placed in a thermostat at 30 ° C, and observed for softening every 24 hours to soften. The durability was determined by the time when it was started. The results are shown in Table 6 below.
この表から明らかなように、亜鉛含有処理酵母は、無
処理酵母に比し、糖発酵性を増大し、耐久性も向上す
る。 As is clear from this table, the zinc-containing treated yeast has increased sugar fermentability and improved durability as compared with the untreated yeast.
次に、一旦発酵生産に使用されて、活性の低下した酵
母につき、亜鉛含有処理を施し、その活性を向上させる
実施例を説明する。Next, an example will be described in which yeast that has been once used for fermentation production and has a reduced activity is subjected to a zinc-containing treatment to improve its activity.
実施例８ 一旦発酵生産に使用され活性の低下したビール酵母
（発酵性69.6％）、清酒酵母（協会６号）（発酵性68.8
％）、ワイン酵母（発酵性68.0％）につき、下記表７に
示す各種の亜鉛を亜鉛換算で100ppmを夫々水200mlに添
加して成る処理液の夫々に、上記の各種の圧搾酵母を15
gづゝ添加し、その夫々につき24時間低温で放置して、
夫々の亜鉛含有処理酵母を作成した。この夫々の液よ
り、その各種処理酵母を分取し、これを圧搾して、圧搾
酵母とし、別に用意した一定量の麦汁を入れた容器に、
その夫々の圧搾酵母を0.5％添加し、15℃で６日間発酵
させた。そのエキス減少率を発酵性とした。その結果
は、下記表７に示す。Example 8 Beer yeast (fermentability 69.6%) and sake yeast (association No. 6) (fermentability 68.8), which had once been used for fermentation production and had decreased activity
%), Wine yeast (fermentability: 68.0%), and the various types of zinc shown in Table 7 below were added to each of the treated liquids prepared by adding 100 ppm of zinc conversion to 200 ml of water.
Add g of each and leave each for 24 hours at low temperature,
Each zinc-containing treated yeast was prepared. From each of these liquids, the various treated yeasts were collected and pressed to obtain pressed yeasts, and a container containing a certain amount of wort prepared separately,
0.5% of each pressed yeast was added and fermented at 15 ° C for 6 days. The extract reduction rate was defined as fermentability. The results are shown in Table 7 below.
上記のように、亜鉛形態の如何に拘らず、その各種酵
母の夫々の前記の低下していた活性は、70％以上のオー
ダーに向上することが分かる。 As mentioned above, it can be seen that the reduced activity of each of the various yeasts is improved to the order of 70% or more, regardless of the zinc form.
尚、亜鉛よりは、活性効果はいくらか低下するが、マ
グネシウムを酵母に含有処理した場合でも、その保存中
の活性の低下は防止でき、賦活性が得られる、又麦汁発
酵性の向上をもたらす。It should be noted that the activity effect is somewhat lower than that of zinc, but even when the yeast is treated to contain magnesium, a decrease in activity during storage can be prevented, an activation is obtained, and wort fermentability is improved. .
例えば、上記実施例８において、亜鉛に代え、硫酸マ
グネシウムを使用したとき、ビール酵母の発酵性は72.7
％、清酒酵母の発酵性は73.3％、ワイン酵母の発酵性は
70.5％と夫々向上できる。又、実施例１における亜鉛
を、硫酸マグネシウムに代えた場合、その死細胞率は4.
2％、15℃、６日発酵処理後の麦汁発酵性は75.9％と向
上した。尚、硫酸亜鉛と硫酸マグネシウムの両方に合わ
せて400ppm含有したビール酵母を作成したときは、その
死細胞率は4.5％であり、これを使用して発酵させた麦
汁の発酵性は74.8％と向上していた。For example, in Example 8 above, when magnesium sulfate was used instead of zinc, the fermentability of brewer's yeast was 72.7.
%, Sake yeast fermentability is 73.3%, wine yeast fermentability is
It can be improved to 70.5%. When zinc in Example 1 was replaced with magnesium sulfate, the dead cell rate was 4.
The wort fermentability after 2% fermentation at 15 ° C for 6 days was improved to 75.9%. When a brewer's yeast containing 400 ppm was added to both zinc sulfate and magnesium sulfate, the dead cell rate was 4.5%, and the fermentability of wort fermented using this was 74.8%. It was improving.
ビール酵母などの酒類醸造用酵母には、通常最大で、
70ppm程度までの亜鉛を含有するが、これを単に水中に
入れ低温で保存しても、活性の低下はさけられない。従
つて、本発明のように、水に亜鉛を溶解した水を調整
し、これに浸漬して、放置中に亜鉛を酵母内に取り込ま
れるようにすれば、その保存中の死細胞率は低下できる
１方、活性のよい亜鉛含有処理酵母が得られる。酒類醸
造用には約100〜500ppm位までの亜鉛含有の酵母とする
ことが好ましい。パン酵母では、酒類の酵母よりも著し
く大きい亜鉛量が無処理酵母に含まれているが、保存な
どにおいては、亜鉛の含有した水溶液で保存することに
より、活性低下防止がもたらされる。For sake brewing yeast such as brewer's yeast,
It contains up to about 70ppm zinc, but even if it is simply put in water and stored at low temperature, the decrease in activity is inevitable. Therefore, as in the present invention, if water in which zinc is dissolved is prepared and immersed in this water so that zinc is taken into yeast during standing, the dead cell rate during storage decreases. On the other hand, a zinc-containing treated yeast having good activity can be obtained. For brewing alcoholic beverages, it is preferable to use yeast containing zinc up to about 100 to 500 ppm. In baker's yeast, the untreated yeast contains a significantly larger amount of zinc than in yeast used in alcoholic beverages. However, in storage and the like, storage in an aqueous solution containing zinc can prevent the activity from decreasing.
（発明の効果） このように本発明によるときは、発酵生産に用いられ
る酵母を亜鉛及びマグネシウムのうち少なくとも一方の
菌体蓄積性金属を添加した処理液に入れて、その培養、
保存などを行なうようにしたので、該金属を含まない培
養液で培養し或は該金属を含まない保存水で保存するも
のに比し発酵性の向上した酵母が得られ又活性が良好に
維持され或は向上した酵母が得られるばかりでなく、こ
のように、発酵生産に用いる酵母を予め、菌体内蓄積性
金属含有処理酵母に作成するようにしたので、事前に比
較的高い濃度の金属溶解処理液で比較的高い金属含有処
理酵母が自由に得られ、而もこれを発酵生産に使用する
とき、発酵原料中に金属の分泌がなく、品質の良好な発
酵生産物を製造でき、又その発酵生産性を向上できる等
の効果を有する。(Effect of the invention) As described above, according to the present invention, yeast used for fermentation production is added to a treatment liquid to which at least one of zinc and magnesium is added, and the culture is
Since storage was performed, yeasts with improved fermentability were obtained compared to those cultured in a culture solution containing no metal or stored in storage water containing no metal, and the activity was maintained well. In addition to obtaining improved or improved yeast, the yeast to be used for fermentation production is prepared in advance as a yeast containing metal capable of accumulating metal in the cell. A relatively high metal-containing treated yeast can be freely obtained in the treatment liquid, and when this is used for fermentation production, there is no metal secretion in the fermentation raw material, and a good quality fermentation product can be produced, and It has the effect of improving fermentation productivity.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ｃ１２Ｎ 1/16 8828−4Ｂ Ｃ１２Ｎ 1/16 Ｆ ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 6 Identification code Internal reference number FI Technical display location C12N 1/16 8828-4B C12N 1/16 F
Claims (5)
方を微量含有せしめた処理液に所望量の酵母を所要時間
浸漬し、該金属を酵母に取り込ませて金属含有処理酵母
を作成し、分取した該酵母を発酵性原料に添加して発酵
処理を行なうことを特徴とする酵母を利用した発酵生産
法。1. A desired amount of yeast is immersed in a treatment liquid containing a trace amount of at least one of zinc and magnesium for a required time, and the metal is incorporated into the yeast to prepare a metal-containing treated yeast, which is then fractionated. A fermentation production method using yeast, which comprises adding yeast to a fermentable raw material to perform fermentation treatment.
グネシウムとして水溶性マグネシウム塩類を用いるよう
にした特許請求の範囲１項に記載の発酵生産法。2. The fermentation production method according to claim 1, wherein a water-soluble zinc salt is used as zinc and a water-soluble magnesium salt is used as magnesium.
ワイン酵母、清酒酵母の醸造用酵母である場合は、金属
含有処理酵母中の該金属の含量は、100ppm以上とする特
許請求の範囲１項に記載の発酵生産法。3. The yeast to be treated containing the metal is brewer's yeast,
The fermentation production method according to claim 1, wherein when the yeast is used for brewing wine yeast or sake yeast, the content of the metal in the treated yeast containing metal is 100 ppm or more.
る場合は、金属含有処理酵母中の該金属の含量は、220p
pm以上とする特許請求の範囲１項に記載の発酵生産法。4. When the yeast to be treated containing the metal is baker's yeast, the content of the metal in the treated yeast containing the metal is 220 p.
The fermentation production method according to claim 1, wherein the fermentation production is set to pm or more.
る発酵生産前に使用される栄養分を含み又は含まない水
である特許請求の範囲１項に記載の発酵生産法。5. The fermentation production method according to claim 1, wherein the treatment liquid is water containing or not containing nutrients used before fermentation production for culturing, storing and activating yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12010087A JP2537361B2 (en) | 1987-05-19 | 1987-05-19 | Fermentative production method using yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12010087A JP2537361B2 (en) | 1987-05-19 | 1987-05-19 | Fermentative production method using yeast |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63287474A JPS63287474A (en) | 1988-11-24 |
| JP2537361B2 true JP2537361B2 (en) | 1996-09-25 |
Family
ID=14777915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12010087A Expired - Fee Related JP2537361B2 (en) | 1987-05-19 | 1987-05-19 | Fermentative production method using yeast |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2537361B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013123401A (en) * | 2011-12-15 | 2013-06-24 | Kirin Brewery Co Ltd | Method for producing fermented alcoholic drink |
| CN103361228A (en) * | 2013-08-12 | 2013-10-23 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004298014A (en) * | 2003-03-28 | 2004-10-28 | Japan Tobacco Inc | Baker's yeast with high mineral content and bread using the same |
| US20080175950A1 (en) * | 2004-08-23 | 2008-07-24 | Atsushi Fujita | Process For Producing Stable Fermented Beverage |
| JP4611895B2 (en) * | 2005-01-07 | 2011-01-12 | サントリーホールディングス株式会社 | Sake mother manufacturing method |
| JP6284311B2 (en) * | 2012-11-30 | 2018-02-28 | サッポロビール株式会社 | Sparkling beverage, raw material liquid, additive and method related thereto |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5714831A (en) * | 1980-07-01 | 1982-01-26 | West Electric Co Ltd | Electronic flash device |
| JPS6075279A (en) * | 1983-10-03 | 1985-04-27 | Ajinomoto Co Inc | Production of microbial cell |
-
1987
- 1987-05-19 JP JP12010087A patent/JP2537361B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013123401A (en) * | 2011-12-15 | 2013-06-24 | Kirin Brewery Co Ltd | Method for producing fermented alcoholic drink |
| CN103361228A (en) * | 2013-08-12 | 2013-10-23 | 中国科学院成都生物研究所 | Buckwheat and waxy wheat liquid nutrient enhanced yellow wine and brewing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63287474A (en) | 1988-11-24 |
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