JP2919341B2 - Yeast for brewing malt happoshu, method for obtaining the same, and method for producing malt happoshu - Google Patents
Yeast for brewing malt happoshu, method for obtaining the same, and method for producing malt happoshuInfo
- Publication number
- JP2919341B2 JP2919341B2 JP8068907A JP6890796A JP2919341B2 JP 2919341 B2 JP2919341 B2 JP 2919341B2 JP 8068907 A JP8068907 A JP 8068907A JP 6890796 A JP6890796 A JP 6890796A JP 2919341 B2 JP2919341 B2 JP 2919341B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- malt
- brewer
- brewing
- happoshu
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、ビールを含む麦芽
発泡酒の醸造用酵母及びその取得方法並びに麦芽発泡酒
の製造方法に関するものである。TECHNICAL FIELD The present invention relates to a yeast for brewing malt happoshu including beer, a method for obtaining the same, and a method for producing malt happoshu.
【０００２】[0002]
【従来の技術】従来、各種アルコール飲料は、各々要求
される性質が異なることからその製造に用いられる醸造
用酵母は、その製造するアルコール飲料に適したもの、
例えば清酒には清酒酵母、ビールにはビール酵母等が選
択され使用されていた。2. Description of the Related Art Conventionally, since various alcoholic beverages have different required properties, brewer's yeast used for the production thereof is suitable for the alcoholic beverage to be produced.
For example, sake yeast has been selected and used for sake, and beer yeast has been used for beer.
【０００３】[0003]
【発明が解決しようとする課題】例えばビールに酢酸イ
ソアミルなど果実の如き香りを与える香気成分の含有量
を増やすことができれば香味豊かなビールまたは麦芽発
泡酒（以下、本明細書ではビール及びその他の麦芽発泡
酒を総称して麦芽発泡酒と記す。）が得られるが、ビー
ル酵母に比べて比較的上記香気成分の産生能が高い清酒
酵母はマルトースの発酵能が低く、麦芽を原料とし、マ
ルトースを主成分とする麦汁による麦芽発泡酒の製造に
は適さない。このマルトースの発酵能がビール酵母に比
較して著しく低いという問題は他の醸造用酵母に関して
も同様であり、ビール酵母以外の醸造用酵母を用いた麦
芽発泡酒の製造は実現されていない。For example, beer or malt sparkling liquor (hereinafter referred to as beer and other malt malt liquor) in which beer can be increased in the content of a flavor component such as isoamyl acetate which gives a scent like fruit. Malt happoshu is collectively referred to as malt happoshu), but sake yeast, which has a relatively high ability to produce the above-mentioned aroma components as compared to brewer's yeast, has a low maltose fermentation ability and uses malt as a raw material. It is not suitable for the production of malt sparkling liquor by using wort containing as a main component. The problem that the fermentability of maltose is significantly lower than that of brewer's yeast is the same for other brewer's yeasts, and production of malt sparkling liquor using brewer's yeast other than brewer's yeast has not been realized.
【０００４】本願発明者は、従来から汎用されているビ
ール酵母以外の醸造用酵母の多くは、微弱ではあるもの
の生理学的にはマルトースの発酵能を有している点に着
目し、元来マルトースの発酵能自体は有している醸造用
酵母から、マルトース発酵能の高い菌株が自然変異或い
は変異処理により取得できると考えた。The inventor of the present application has focused on the fact that many brewing yeasts other than brewer's yeast which have been widely used in the past have a fermentation ability of maltose although they are weak, and originally maltose was used. It was considered that a strain having high maltose fermentation ability could be obtained by natural mutation or mutation treatment from brewery yeast having the fermentation ability itself.
【０００５】本発明は上述した従来技術の問題点に鑑み
なされたものであり、その目的は、ビール醸造に使用し
得るビール酵母以外の醸造用酵母及びその取得方法を提
供し、もって例えば香味豊かな新しいタイプの麦芽発泡
酒を得ることが可能な麦芽発泡酒の製造方法を提供する
ことにある。The present invention has been made in view of the above-mentioned problems of the prior art, and an object of the present invention is to provide a brewing yeast other than brewer's yeast which can be used for brewing, and a method for obtaining the same. It is an object of the present invention to provide a method for producing malt happoshu from which a new type of malt happoshu can be obtained.
【０００６】[0006]
【課題を解決するための手段】上述した目的を達成する
ために、本発明によれば、ビール酵母以外の醸造用酵母
をホップ添加マルトース寒天培地に塗布し、この培地上
で生育の早い株を分離し、この分離株をホップ添加麦汁
にて培養し、マルトース発酵能の高い株を選択すること
を特徴とする麦酒発泡酒醸造用酵母の取得方法が提供さ
れる。また、このような方法によって、本発明によれ
ば、ビール酵母以外の醸造用酵母からマルトース発酵能
が高くホップ耐性を有する菌株が選択される。そして、
この選択株を醸造用酵母として麦芽発泡酒を製造するこ
とにより、様々な風味の麦芽発泡酒が得られる。According to the present invention, a brewer's yeast other than brewer's yeast is applied to a hops-added maltose agar medium, and a strain which grows rapidly on this medium is obtained. Isolate and isolate this isolated wort with hops
And a method for obtaining yeast for brewing malt happoshu, comprising selecting a strain having a high maltose fermentation ability . According to the present invention, a strain having high maltose fermentability and high hop resistance is selected from brewer's yeast other than brewer's yeast. And
By producing malt happoshu using this selected strain as yeast for brewing, malt happoshu with various flavors can be obtained.
【０００７】[0007]
【発明の実施の形態】ビール酵母以外の清酒酵母、焼酎
酵母、ワイン酵母、パン酵母などの醸造用酵母をホップ
添加マルトース寒天培地に塗布し、この培地上で生育の
早い株を分離する。この分離株について、ホップ添加麦
汁を用いた発酵試験を行いマルトース発酵能の優劣を確
認する。この後、前記分離株を醸造用酵母として麦芽発
泡酒をを製造することにより、様々な風味の麦芽発泡酒
が得られる。ここに得られる酵母は、マルトース発酵能
が高くホップ耐性を有し、ビールを含む麦芽発泡酒を製
造可能な菌株である。当然ながら、このような麦芽発泡
酒醸造用酵母は、上述した清酒酵母、焼酎酵母、ワイン
酵母、パン酵母だけでなく、ビール酵母以外のいかなる
醸造用酵母からであっても、僅かでもマルトースの発酵
能があれば容易に分離可能である。DESCRIPTION OF THE PREFERRED EMBODIMENTS Brewing yeasts such as sake yeast, shochu yeast, wine yeast and baker's yeast other than brewer's yeast are applied to a hop-added maltose agar medium, and strains that grow fast on this medium are isolated. This isolate is subjected to a fermentation test using hop-added wort to confirm the maltose fermentation ability. Thereafter, malt happoshu with various flavors can be obtained by producing malt happoshu using the isolate as a yeast for brewing. The yeast obtained here is a strain having high maltose fermentation ability and hop resistance, and capable of producing malt malt liquor including beer. Naturally, such malt happoshu brewer's yeast is not only the above-mentioned sake yeast, shochu yeast, wine yeast, baker's yeast, but also any brewer's yeast other than brewer's yeast. If it can, it can be easily separated.
【０００８】[0008]
【実施例】以下に、本発明の好適実施例について詳しく
説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below in detail.
【０００９】協会酵母７号をＹＰＤ培地（酵母エキス１
％、ポリペプトン２％、グルコース２％）５ｍｌで３０
℃にて２４時間培養した。菌体を遠心分離で集菌した
後、滅菌水で２回洗浄した。ついで適宜希釈し、ホップ
（５ｍｇ／ｍｌ）を含むＹＰＭ寒天平板培地（酵母エキ
ス１％、ポリペプトン２％、マルトース２％、寒天２
％）に塗布した。これを２０℃で２日間培養し、生育の
早い株を分離した。この分離株は麦汁培地（しょ糖度８
％）に植菌し、３０℃で２日間培養後、１０ｍｌの該培
養液を４００ｍｌのホップ添加麦汁（しょ糖度１１．５
％）に加えた。これを２０℃で７日間培養し、菌体を遠
心分離後、培養液のアルコール濃度及びエキス分を測定
し、マルトースの発酵能が優れた株の選択を行った。協
会酵母７号由来の選択株Ｋ−７Ｍ３株と各種協会酵母と
の培養液の分析値を表１に示す。[0009] Yeast No. 7 from the YPD medium (yeast extract 1)
%, Polypeptone 2%, glucose 2%)
C. for 24 hours. After the cells were collected by centrifugation, they were washed twice with sterile water. Then, appropriately dilute, and use a YPM agar plate medium containing hops (5 mg / ml) (yeast extract 1%, polypeptone 2%, maltose 2%, agar 2).
%). This was cultured at 20 ° C. for 2 days to isolate a fast growing strain. This isolate is a wort medium (sucrose 8
%), And after culturing at 30 ° C. for 2 days, 10 ml of the culture solution was added to 400 ml of hop-added wort (sucrose content 11.5%).
%). This was cultured at 20 ° C. for 7 days, and after centrifugation of the cells, the alcohol concentration and extract content of the culture solution were measured, and a strain having excellent maltose fermentation ability was selected. Table 1 shows the analysis values of the culture solutions of the selected strain K-7M3 derived from Association Yeast 7 and various Association Yeasts.
【００１０】[0010]
【表１】 [Table 1]
【００１１】この結果から明らかなように、Ｋ−７Ｍ３
株は他の清酒酵母に比べてマルトース発酵能に優れてお
り、本発明による方法が優れたスクリーニング法である
ことが判る。As is apparent from the results, K-7M3
The strain is superior in maltose fermentation ability as compared to other sake yeasts, indicating that the method according to the present invention is an excellent screening method.
【００１２】次に、上述したように得られたＫ−７Ｍ３
株及び市販上面ビール酵母を用いてビール醸造を行っ
た。常法により製造した冷麦汁５００ｌ（しょ糖度１
１．５％）にそれぞれ上記各酵母を１０００万ｃｅｌｌ
ｓ／ｍｌを添加し、最高温度２０℃で主発酵を行った。
主発酵終了時のビールの分析値を表２に示す。比較例と
して、国産の市販生ビールの分析値を併記した。Next, the K-7M3 obtained as described above is used.
Beer brewing was performed using the strain and a commercially available top beer yeast. 500 l of cold wort (sucrose content 1
1.5%) to each of the above yeasts at 10 million cells.
s / ml was added, and main fermentation was performed at a maximum temperature of 20 ° C.
Table 2 shows the analysis values of the beer at the end of the main fermentation. As comparative examples, analysis values of domestic draft beer are also shown.
【００１３】[0013]
【表２】 [Table 2]
【００１４】官能検査は５点法（１：優、３：可、５：
不可）で行い、パネラー１１名の平均値で示した。The sensory test was performed on a 5-point scale (1: excellent, 3: acceptable, 5:
(Impossible) and the average value of 11 panelists was shown.
【００１５】この結果、Ｋ−７Ｍ３株で醸造したビール
は、清酒の香気成分の中で特に重要な成分とされている
酢酸イソアミルやカプロン酸エチルの含有量が多く、官
能的にもフルーティな香りが強く認められる新しいタイ
プのビールとなった。また、清酒中の有機酸の主成分で
あるコハク酸含量が多く、官能的に清酒風味のビールと
なった。As a result, the beer brewed with the K-7M3 strain has a high content of isoamyl acetate and ethyl caproate, which are particularly important components in the aroma components of sake, and has a functionally fruity aroma. Became a new type of beer that is strongly recognized. In addition, the content of succinic acid, which is the main component of the organic acid in the sake, was large, and the beer became functionally sake-flavored.
【００１６】尚、本発明は上記実施例に限定されず、僅
かでもマルトース発酵能を有する酵母であればビール酵
母以外のいかなる醸造用酵母からでも麦芽発泡酒用酵母
を取得でき、これを用いて麦芽発泡酒を製造できる。The present invention is not limited to the above-described embodiment, but any maltose fermenting yeast can be used to obtain malt malting yeast from any brewing yeast other than brewer's yeast. Malt happoshu can be produced.
【００１７】[0017]
【発明の効果】上述した説明により明らかなように、本
発明によれば、ビール酵母以外の醸造用酵母からマルト
ース発酵能の高いホップ耐性を有する麦芽発泡酒醸造用
酵母を取得することができ、それを使用して麦芽発泡酒
を製造することにより、それらの酵母が独自に醸す香味
を活かした新しいタイプの麦芽発泡酒を製造することが
可能となる。As is apparent from the above description, according to the present invention, maltose fermentation malt yeast having a high hop resistance can be obtained from brewer's yeast other than brewer's yeast. By using it to produce malt happoshu, it is possible to produce a new type of malt happoshu utilizing the unique flavor of these yeasts.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平６−303959（ＪＰ，Ａ) 特開 平７−168（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) C12N 1/16 C12C 11/00 ────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-6-303959 (JP, A) JP-A-7-168 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) C12N 1/16 C12C 11/00
Claims (3)
添加マルトース寒天培地に塗布し、この培地上で生育の
早い株を分離し、この分離株をホップ添加麦汁にて培養
し、マルトース発酵能の高い株を選択することを特徴と
する麦芽発泡酒醸造用酵母の取得方法。 1. A brewer's yeast other than brewer's yeast is applied to a hops-added maltose agar medium, a strain that grows fast on this medium is isolated, and this isolate is cultured in hop-added wort.
And selecting a strain having a high maltose fermentation ability .
母以外の醸造用酵母から選択されるマルトース発酵能が
高くホップ耐性を有することを特徴とする麦芽発泡酒醸
造用酵母。 2. A malt-malt beer brewing yeast having high maltose fermentability and hop resistance, which is selected from brewing yeasts other than brewer's yeast by the method according to claim 1 .
ることを特徴とする麦芽発泡酒の製造方法。3. A method for producing malt sparkling liquor, comprising brewing using the yeast according to claim 2 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8068907A JP2919341B2 (en) | 1996-03-01 | 1996-03-01 | Yeast for brewing malt happoshu, method for obtaining the same, and method for producing malt happoshu |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8068907A JP2919341B2 (en) | 1996-03-01 | 1996-03-01 | Yeast for brewing malt happoshu, method for obtaining the same, and method for producing malt happoshu |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09234057A JPH09234057A (en) | 1997-09-09 |
| JP2919341B2 true JP2919341B2 (en) | 1999-07-12 |
Family
ID=13387201
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8068907A Expired - Fee Related JP2919341B2 (en) | 1996-03-01 | 1996-03-01 | Yeast for brewing malt happoshu, method for obtaining the same, and method for producing malt happoshu |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2919341B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100430040B1 (en) * | 2001-07-09 | 2004-05-04 | 이기평 | The manufacturing method of bread using saccharomyces cerevisiae previously treated with starch syrup |
| CN109504575A (en) * | 2018-09-22 | 2019-03-22 | 邱顺权 | A kind of manufacturing method of Spirit |
| KR102529249B1 (en) * | 2022-10-21 | 2023-05-12 | 주식회사 바이오크래프트 | Novel native fermented yeast Saccharomyces cerevisiae BC-2500 for using production of craft beer containing high esters with excellent flavor-related sensory |
-
1996
- 1996-03-01 JP JP8068907A patent/JP2919341B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09234057A (en) | 1997-09-09 |
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