JPS6137088A - Fermented drink - Google Patents

Abstract

PURPOSE:The titled drink useful as a healthy drink, having improved nutritive value and good flavor free from an unpleasant smell of a particular very small Algae, treating very small Algae whose cell wall is destroyed with a protease, fermenting it, and distilling an alcohol away. CONSTITUTION:Very small Algae such as Chlorella, Chlamydomonas, Senedesmus, etc. whose cell wall is destroyed is heated preferably firstly, then treated with a protease (e.g., protease from Bacillus subtilis, etc.), the prepared digested product is fermented with a yeast, the alcohol is distilled away from the fermented product, and, optionally blended with seasoning, tonic, spice, etc., to give the aimed drink.

Description

【発明の詳細な説明】 （産業上の利用分野） 本発明はクロレラ等の微細藻類を蛋白分解酵素で消化さ
せたのち、酵母により発酵させた液を主体とする発酵飲
料に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a fermented beverage mainly comprising a liquid obtained by digesting microalgae such as chlorella with a proteolytic enzyme and then fermenting the resulting product with yeast.

（従来の技術） クロレラ、タラミドモナス、セネデスムス等の微細藻類
はたん白質、ビタミン類、ミネラルなどに富み、乾燥物
は健康食品として用いられている。(Prior Art) Microalgae such as Chlorella, Thalamydomonas, and Scenedesmus are rich in protein, vitamins, minerals, etc., and their dried products are used as health foods.

（発明が解決しようとする問題点） これらの乾燥物には栄養上の価値は充分認められるが、
独特の臭味を有するので、嗜好的に掘取されるものでは
ない。(Problem to be solved by the invention) Although these dried products have sufficient nutritional value,
Since it has a unique odor and taste, it is not excavated for taste.

（問題点を解決するための手段） 本発明者らは微細藻類を原料として風味住良な飲料を製
造すべく研究を重ねた結果、多くの試行錯誤を経て、遂
に本発明を確立するに至った。(Means for Solving the Problems) As a result of repeated research to produce a drink with good flavor and taste using microalgae as a raw material, the present inventors finally established the present invention after much trial and error. Ta.

本発明は、細胞壁を破壊したクロレラ、クラミドモナス
、セネデスムス等の微細藻類にたん白分解酵素を作用さ
せ、得られる消化物に酵母を加えて発酵させ、発酵物か
らアルコールを留去し、所望によりきよう味料、強化剤
、香料等を添加して　　　０なる発酵飲料である。In the present invention, proteolytic enzymes are applied to microalgae such as Chlorella, Chlamydomonas, and Scenedesmus whose cell walls have been destroyed, yeast is added to the resulting digested product, fermentation is performed, alcohol is distilled off from the fermented product, and the desired amount of alcohol is produced. It is a fermented beverage made by adding flavoring agents, fortifying agents, flavorings, etc.

本発明の発酵飲料の原料としては、クロレラ、タラミド
モナス、セネデスムス等の微細藻類が用いられるが、こ
れらの藻類の細胞壁は本発明の飲料の製造に用いるたん
白分解酵素の作用を困難にするので、予め細胞壁をたん
白分解酵素の作用を妨げない程度に破壊して用いる。Microalgae such as chlorella, thalamidomonas, and cenedesmus are used as raw materials for the fermented beverage of the present invention, but the cell walls of these algae make it difficult for the proteolytic enzymes used to produce the beverage of the present invention to work. Before use, the cell wall is destroyed to the extent that it does not interfere with the action of proteolytic enzymes.

細胞壁の破壊は、たとえば、藻体を加圧後急激圧力を去
って藻体を破壊させたり、機械的に磨砕したりして行い
うる。細胞壁はセルロース分を含むのでセルラーゼを作
用させて酵素的に破壊してもよい。また、細胞壁の薄い
藻類、たとえばクロレラ・ブルガリスＥ２５株（特許第
１１９８１８５号明細書参照）の場合はスプレー・ドラ
イ等による乾燥後、ブレンダーやアトマイザ−により細
胞壁を破壊することもできる。Destruction of the cell wall can be carried out, for example, by pressurizing the algae and then rapidly removing the pressure to destroy the algae, or by mechanically crushing the algae. Since the cell wall contains cellulose, it may be destroyed enzymatically by the action of cellulase. Furthermore, in the case of algae with thin cell walls, such as Chlorella vulgaris strain E25 (see Patent No. 1,198,185), the cell walls can be destroyed using a blender or an atomizer after drying by spray drying or the like.

上記の藻類を、望ましくは先ず加熱してたん白を変性さ
せる。加熱はたん白の変性温度以上、たとえば、約７０
〜９０℃でよく、一般に短時間で充分である。この予備
加熱によりたん白分解酵素が作用し易くなり、藻体の臭
気が除去され、製品の風味が良くなることが判った。The algae described above is preferably first heated to denature the proteins. Heating is above the denaturation temperature of the protein, for example, about 70°C.
-90°C and generally a short time is sufficient. It was found that this preheating facilitates the action of proteolytic enzymes, removes the odor of algae, and improves the flavor of the product.

たん白分解酵素としては、たとえば、枯草菌プロテアー
ゼ、パパイン、トリプシンのような微生物、植物、動物
起源のものを広く用いうる。これらは本発明の目的を達
しうる限りいずれでもよい。As the proteolytic enzyme, a wide variety of enzymes derived from microorganisms, plants, and animals can be used, such as Bacillus subtilis protease, papain, and trypsin. Any of these may be used as long as the purpose of the present invention can be achieved.

酵素の作用により藻体は消化され、次いで消化物を次段
の発酵工程に移すが、その前に加熱して酵素を失活させ
た方が発酵を円滑にするので好ましい。この場合の加熱
は約９０　’Ｃ前後で一般に充分である。The algal bodies are digested by the action of enzymes, and the digested product is then transferred to the next fermentation process, but it is preferable to heat the algae to inactivate the enzymes before that, as this will make the fermentation smoother. Heating in this case is generally sufficient at around 90'C.

消化物は、望ましくは」二澄液を採取し、これに好まし
くは炭素源、たとえば蔗糖を加え酵母を接種して発酵さ
せる。酵母としては、たと、えば、パン酵母、ワイン酵
母、ビール酵母、日本酒酵母などを用いうる。The digested product is preferably a clear liquid, which is preferably added with a carbon source such as sucrose, and yeast is inoculated for fermentation. As the yeast, for example, baker's yeast, wine yeast, beer yeast, sake yeast, etc. can be used.

発酵が終了したならば、蒸留してアルコールを留去する
。蒸留は減圧下に行ってもよい。アルコールの留去と共
に臭気が除去されるので、発酵物中のアルコール含量は
余り低くない方がよく、そのためには発酵工程において
上記のように炭素源を加えるのがよい。Once fermentation is complete, the alcohol is distilled off. Distillation may be carried out under reduced pressure. Since the odor is removed as the alcohol is distilled off, the alcohol content in the fermented product should not be too low, and for this purpose it is preferable to add a carbon source as described above during the fermentation process.

アルコールは完全に除去せずに蒸留残液中に多少残留さ
せてもよい。The alcohol may not be completely removed and some amount may remain in the distillation residue.

蒸留残液を適宜濃度に調節し、所望により嗜好に適する
ように酸味料、甘味料などのきょう味料、香料やビタミ
ンなどの強化剤を加えて製品とする。The distillation residual liquid is adjusted to an appropriate concentration, and if desired, flavoring agents such as acidulants and sweeteners, and fortifying agents such as flavorings and vitamins are added to the product to suit taste.

（作　用） 本発明においては、微細藻類をたん白分解酵素で消化し
たのち発酵させるので藻体中の栄養物は吸収されやすい
形で製品中に含まれ、また、消化、発酵、アルコール留
去の工程を経ているので微細藻類特有の不快な臭味が除
去されると共に好ましい風味を付与する。(Function) In the present invention, microalgae are digested with proteolytic enzymes and then fermented, so the nutrients in the algae are contained in the product in a form that is easily absorbed. This process removes the unpleasant odor and taste peculiar to microalgae and imparts a pleasant flavor.

（発明の効果） 本発明により、栄養豊富な微細藻類の栄養分を充分活用
しながらその不快臭味を除いた風味住良の飲料が提供さ
れる。(Effects of the Invention) According to the present invention, a flavored Sumira beverage is provided that eliminates the unpleasant odor and taste while fully utilizing the nutrients of nutrient-rich microalgae.

次に実施例を示すが、本発明はこれに限定されるもので
はない。Examples will be shown next, but the present invention is not limited thereto.

実施例 クロレラ・ブルガリスＥ２５の乾燥粉末２０ｙに水５０
０ｍｅを加え、混合液を液温９０〜９２℃に至るまで加
熱した。次いで加熱を中止し、冷却して液温か５０〜６
０℃になったときビオプラーゼ・コンク〔枯草菌の蛋白
分解酵素、長面産業（株製〕１１００ｒｎを加え、時々
攪拌しながら４〜５時間、同温度に保って消化させる。Example: 20 y of dry powder of Chlorella vulgaris E25 and 50 y of water
0me was added and the mixture was heated until the liquid temperature reached 90-92°C. Next, stop heating and cool the liquid to a temperature of 50 to 6
When the temperature reached 0°C, Bioplase Conc (proteolytic enzyme of Bacillus subtilis, manufactured by Chomen Sangyo Co., Ltd.) 1100 rn was added, and the mixture was kept at the same temperature for 4 to 5 hours with occasional stirring for digestion.

続いて、再び９０〜９２°Ｃまで加熱したのち、室温に
て一夜放置し、上層液約８００ｍｅを得る。これに水を
加えて全量を４．５０ｍｅとし、蔗糖４０ｙを加え（糖
度約８％）、常法により加熱滅菌し、冷却した。冷後、
ビール酵母を接種し、２５〜３０℃で静置培養する。２
〜３日後、発酵が終了したら培養を止め、減圧でアルコ
ールを留去し、残液に水を、残液５０ｍｅ：水３５ｍｅ
の割合で、加え、これにクエン酸４．８９．リンゴ酸１
．４ｙ、ブドウ糖と果糖よりなる液糖（市販品）　６５
　ｍｅ、ステビア−５０（市販品、ステビア−の抽出物
）ｏ、ａｙ、安定剤としてβ−サイクロデキストリン０
．５ｙ、さらに適量の薬用人参エキス、はちみつ、ビタ
ミンＢ１、Ｂ２、Ｃ１乳酸カルシウム、香料等を添加し
て製品とした。水晶は飲用に際し水で５〜６倍に希釈し
て用いる。Subsequently, the mixture was heated again to 90 to 92°C and then left at room temperature overnight to obtain about 800 me of the upper layer liquid. Water was added to make the total volume 4.50 me, 40 y of sucrose was added (sugar content about 8%), heat sterilized by a conventional method, and cooled. After cooling,
Brewer's yeast is inoculated and cultured stationary at 25-30°C. 2
~3 days later, when fermentation is complete, stop the culture, distill off the alcohol under reduced pressure, add water to the remaining liquid, 50 me of residual liquid: 35 me of water
Add citric acid to this at a ratio of 4.89. malic acid 1
．． 4y, liquid sugar consisting of glucose and fructose (commercial product) 65
me, Stevia-50 (commercial product, Stevia extract) o, ay, β-cyclodextrin 0 as a stabilizer
．． 5y, and an appropriate amount of medicinal ginseng extract, honey, vitamins B1, B2, C1 calcium lactate, fragrance, etc. were added to prepare a product. Crystals are diluted 5 to 6 times with water before drinking.

３、補正をする者 事件との関係　　特許出願人 住所　大阪府大阪市大淀区中津 欄 ７、補正の内容　別紙の通り 補正の内容 １、明ｍ書の第６頁、下から７行目 ステビア−の抽出物　を ステビアの抽出物　と訂正します。3. Person who makes corrections Relationship to the case Patent applicant Address: Nakatsu, Oyodo Ward, Osaka City, Osaka Prefecture column 7. Contents of amendment as per attached sheet Contents of correction 1. Page 6 of the book Ming, 7th line from the bottom Stevia extract I correct it to stevia extract.

以上that's all

Claims (1)

【特許請求の範囲】 １　細胞壁を破壊したクロレラ、クラミドモナス、セネ
デスムス等の微細藻類にたん白分解酵素を作用させ、得
られる消化物に酵母を加えて発酵させ、発酵物からアル
コールを留去し、所望によりきよう味料、強化剤、香料
等を添加してなる発酵飲料。 ２　微細藻類を加熱してたん白を変性させたのちたん白
分解酵素を作用させる特許請求の範囲第１項記載の発酵
飲料。[Claims] 1. A proteolytic enzyme is applied to microalgae such as Chlorella, Chlamydomonas, and Scenedesmus whose cell walls have been destroyed, yeast is added to the resulting digested product, fermentation is performed, and alcohol is distilled off from the fermented product. A fermented beverage prepared by adding flavoring agents, fortifying agents, fragrances, etc. as desired. 2. The fermented beverage according to claim 1, wherein the microalgae is heated to denature the protein and then a protein-degrading enzyme is allowed to act on the microalgae.