WO2020095590A1 - 容器詰飲料及び麹抽出液の保存方法 - Google Patents
容器詰飲料及び麹抽出液の保存方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Definitions
- the present invention relates to a packaged beverage containing a koji extract and a method for storing the koji extract.
- Koji is steamed from rice, rice bran, barley, beans, etc. to reproduce koji mold.
- rice koji koji mold grown on rice is called rice koji.
- Aspergillus is known to have the function of producing various types of enzymes that enable the production of fermented foods, but it is not limited to this kind of field, and research into new functions of Aspergillus and Based on this, the inventor of the present invention is developing the application.
- Patent Document 1 it has been reported that a feed obtained by fermenting grains and the like with Aspergillus oryzae promotes the growth of animals, and in Patent Document 2, tea leaves are inoculated with Aspergillus oryzae and a koji-fermented composition obtained by culturing. Have been reported to have antioxidant activity.
- Koji water As described above, as a substance capable of ingesting koji mold and a fermented product of koji mold having various effects and having an effect of promoting health, so-called "koji water", which is obtained by extracting koji with a water-containing solvent
- Koji water is generally obtained by adding water to a container containing koji such as rice koji or barley koji and extracting for a certain period of time.
- This koji water contains, in addition to the koji mold itself, enzymes produced by the koji mold and various components such as vitamins and amino acids extracted from rice koji, glucose and polyphenols, but the taste is not much different from water.
- Patent No. 6111416 International Publication No. 2015/119036
- the koji extract contains various enzymes produced by Aspergillus oryzae, but since these enzymes are extremely unstable, their enzymatic activities in the extract over time Will be lost. Therefore, there is a problem that it is difficult to store the koji extract for a long period of time while maintaining the enzyme activity.
- the present invention has been made in view of the above-mentioned points, and an object thereof is to provide a packaged beverage containing a koji extract in which generation of long-lived aroma is suppressed and enzyme activity is maintained.
- Another object of the present invention is to provide a method for preserving a koji extract, that is, a method for suppressing the generation of perilla in the koji extract and a method for maintaining the enzyme activity of the koji extract.
- the packaged beverage of the present invention contains a koji extract, and the carbon dioxide gas internal pressure at 20 ° C is 0.03 MPa or more.
- the beverage containing the koji extract can be provided as a packaged beverage that requires a storage / distribution process.
- the carbon dioxide gas internal pressure in this specification means the carbon dioxide gas pressure in the container and can be measured by a commercially available gas pressure measuring device (gas volume measuring device) or the like.
- the koji extract of the packaged beverage of the present invention is a hydrous solvent extract of at least one koji selected from the group consisting of rice koji, barley koji and tea koji.
- a suitable material for the hydrous solvent extract of koji is selected.
- the above-mentioned packaged beverage is an alcoholic beverage further containing alcohol.
- the active ingredient contained in the koji extract makes it possible to obtain an alcoholic carbonated beverage having a function of contributing to the improvement of health and promoting the metabolism of alcohol.
- the method for preserving a koji extract according to the present invention has a step of adding carbon dioxide to the koji extract so that the internal pressure of carbon dioxide at 20 ° C. becomes 0.03 MPa or more.
- the generation of old aroma from the koji extract is suppressed, and the activities of enzymes such as protease and glucoamylase contained in the koji extract are also stably maintained, so that koji that does not deteriorate even if left in place An extract is obtained.
- the method for suppressing the aroma of the koji extract of the present invention includes the step of adding carbon dioxide to the koji extract so that the internal pressure of carbon dioxide at 20 ° C. is 0.03 MPa or more. As a result, generation of old aroma from the koji extract is suppressed even after storage at 25 ° C. for at least 10 days.
- the method for maintaining the enzyme activity of the koji extract of the present invention comprises a step of adding carbon dioxide or nitrogen gas to the koji extract so that the internal pressure of carbon dioxide or nitrogen gas at 20 ° C. is 0.03 MPa or more. Have. This allows the enzyme activity to remain even after storage for at least 30 days in a temperature environment of 30 ° C.
- the internal pressure of the carbon dioxide gas or the nitrogen gas described above is 0.1 MPa to 0.15 MPa.
- the enzyme activity of at least 65% of the original enzyme activity is maintained even after storage for at least 30 days under the temperature environment of 30 ° C.
- the present invention it is possible to provide a method for storing a packaged beverage and a koji extract having the following excellent effects.
- (1) It is possible to suppress the generation of old aroma from the koji extract.
- (2) The activity of the enzyme derived from koji contained in the koji extract can be maintained.
- (3) Since it contains only carbon dioxide, the taste does not change, and the efficacy of the active ingredient contained in the koji extract is not affected.
- Example 3 is a graph showing the relationship between the time-dependent change in the enzyme titer contained in the rice koji extract by Aspergillus niger in Example 3 and the internal pressure of carbon dioxide, (a) a graph relating to acidic protease, and (b) saccharifying power (glucose) 3 is a graph relating to amylase and ⁇ -glucosidase).
- Example 3 is a graph showing the relationship between the time-dependent change in the enzyme titer contained in the rice koji extract by Aspergillus flavus and the carbon dioxide internal pressure in Example 3, (a) a graph relating to acidic protease, and (b) saccharifying power (glucose) 3 is a graph relating to amylase and ⁇ -glucosidase).
- the koji extract in the present invention means an extract obtained by immersing koji in a water-containing solvent, and koji is rice, wheat, tea leaves, rice bran, legumes and other plant raw materials are steamed to reproduce koji molds. It is a thing.
- rice koji steamed rice to breed koji mold
- barley koji steamed wheat to breed koji mold
- tea koji steamed tea leaves to produce koji mold. Propagated
- Koji made from grains such as rice koji and barley koji has been conventionally produced, and can be produced by a known method.
- the tea malt is a malt developed by the inventor of the present application, and can be produced, for example, by the method described in Patent Document 2. Specifically, although not particularly limited, after adding water to the raw tea leaves so that the water content of the raw tea leaves is about 50% and absorbing the water, the tea leaves are placed in a drum-type koji making device and steamed (at 95 ° C.). After about 60 minutes) and cooling to 30 ° C, the seed koji (2 billion spores / 1 g of koji mold) of Aspergillus oryzae such as Kawachi black koji mold is added to the tea leaves to be mixed at 0.1% by weight and mixed. Then, it is obtained by koji-making for 3 days in a drum-type koji-making device.
- the type of koji mold cultivated in koji is not limited, and any koji mold commonly used in the field of fermented koji foods can be used, for example, white koji mold, black koji mold or yellow koji mold. used.
- Aspergillus niger refers to a group of molds of the genus Aspergillus that form white ocher conidia (a kind of asexual spore) used in the production of shochu, for example, as a representative bacterial species.
- Aspergillus kawachii Korean white koji mold: Aspergillus kawachii).
- Koji mold is a group of molds of the genus Aspergillus that form black or black-brown conidia used in the production of liquor such as awamori in Okinawa and potato shochu in Kagoshima.
- Aspergillus awamori var kawachi Aspergillus awamori var. Kawachii
- Aspergillus luchuensis Aspergillus awamori
- Aspergillus cytoii Aspergillus inui.
- Aspergillus Usami Aspergillus aures and the like.
- aspergillus oryzae refers to a group of fungi of the genus Aspergillus that form conidia of yellow or yellow-green that are mainly used in the production of sake, miso, soy sauce, etc. Examples include Aspergillus oryzae, Aspergillus sojae, and the like.
- the koji extract is obtained by immersing the above-mentioned koji in a water-containing solvent.
- the koji extract is obtained by adding koji at a ratio of 1 g to 500 g to 1000 ml of the water-containing solvent. If the amount of koji is too large, the scent of the koji itself may be strongly felt. Therefore, it is more preferable that koji is added in an amount of 10 g to 300 g and extracted.
- the water-containing solvent in the present invention means a solvent containing at least water, preferably a solvent consisting mainly of water, but not only water, but other components are dissolved or mixed in water to be blended. Some of them are included.
- water containing tea such as green tea
- tea distilled or brewed alcohol
- alcohols such as ethanol, fruit juices, vitamins, inorganic salts or sugars is used as the water-containing solvent, Good.
- the extraction time for producing the koji extract depends on the extraction temperature, but it should be extracted in a hydrous solvent for about 1 hour to 5 days at room temperature of 25 ° C or lower. It is preferable that it is extracted for about 2 hours to 3 days, and it is more preferable that it is extracted for about 3 hours to 12 hours.
- the extraction temperature in order not to lose the activity of active ingredients such as enzymes contained in koji, it is more preferable that the extraction temperature is higher than 0 ° C and lower than 40 ° C, preferably 2 ° C or higher and 30 ° C or higher. More preferably, it is extracted at a temperature of not higher than 0 ° C.
- fermentation with Aspergillus may be performed in a water-containing solvent.
- the water containing a green tea extract as a water-containing solvent (so-called green tea beverage) is added to rice malt of Kawachi white koji mold (so-called green tea beverage), and the rice is kept in a temperature environment of 10 to 20 ° C. for about 3 days.
- the koji is soaked and extracted, fermentation with rice koji occurs.
- the aroma of the green tea beverage is lost, but the polyphenol derived from green tea remains in the koji extract, so that a koji extract with a refreshing sourness and richness can be obtained.
- a filtration process to separate the dipped koji and the koji extract.
- aseptic filtration is more preferably performed to remove microorganisms such as koji mold from the recovered koji extract. This eliminates the need for high-temperature sterilization treatment, so that the components extracted from koji are contained in the koji extract without being denatured or altered.
- the sterile filtration treatment can of course be performed after the gas has been pressed into the koji extract.
- the carbon dioxide gas internal pressure is adjusted so that the carbon dioxide gas internal pressure at 20 ° C. becomes 0.03 MPa or more for the above-mentioned koji extract or a beverage containing the koji extract. As a result, it is possible to suppress the generation of old aroma from the koji extract.
- the carbon dioxide gas internal pressure means the carbon dioxide gas pressure in the container and can be measured by a commercially available gas pressure measuring device (gas volume measuring device) or the like.
- the carbon dioxide gas internal pressure is preferably adjusted to 0.03 MPa or more, more preferably 0.05 MPa or more.
- the carbon dioxide gas internal pressure may be adjusted using any known method or known carbonator. It is possible and is not particularly limited. As an example, there is a method of pressurizing and dissolving carbon dioxide gas in a koji extract or the like using a carbonated water producing machine, but a material containing carbon dioxide such as carbonated water in a beverage containing the koji extract or the koji extract. It is also possible to adjust the internal pressure of carbon dioxide gas by mixing.
- the carbon dioxide gas internal pressure so that the carbon dioxide gas internal pressure at 20 ° C. is 0.03 MPa or more.
- the activity of the enzyme derived from koji contained in the koji extract can be maintained.
- the enzyme activity contained in the koji extract can be retained even after storage under a temperature environment of 30 ° C. for at least 30 days.
- the internal pressure of carbon dioxide gas is preferably adjusted to 0.03 MPa or more, more preferably 0.1 MPa to 0.15 MPa or less, from the viewpoint of the residual effect of enzyme activity. ..
- the same effect of maintaining the enzyme activity can be obtained by using nitrogen gas instead of carbon dioxide gas described above.
- an enzyme whose activity is maintained in a beverage containing a koji extract or a koji extract is an enzyme derived from koji mold or koji, and is not particularly limited, but ⁇ -amylase, ⁇ -glucosidase, Examples include ⁇ -glucosidase, glucoamylase, a group of enzymes showing glycation ability (glucoamylase + ⁇ -glucosidase), acid protease, acid carboxypeptidase, hemicellulase such as xylanase, cellulase and lipase.
- the beverage containing the koji extract whose carbon dioxide pressure is adjusted may contain components other than the koji extract.
- Other components are not particularly limited, and examples thereof include sweeteners such as sugars, acidulants, fruit juices, plant extracts, tea extracts, milk components, flavors, vitamins and colorants.
- the koji extract is contained by adjusting the carbon dioxide gas internal pressure to be 0.03 MPa or more at 20 ° C., as described above. Generation of old aroma from the beverage can be suppressed, and the activity of the enzyme contained in the koji extract can be stably maintained.
- the beverage containing the koji extract whose carbon dioxide pressure is adjusted may contain alcohol.
- alcohol any of distilled liquor and brewed liquor can be used, and it is not particularly limited, but shochu such as potato shochu and awamori, sake, raw alcohol, gin, whiskey, brandy, spirits and the like can be used.
- the carbon dioxide gas internal pressure is adjusted so that the carbon dioxide gas internal pressure at 20 ° C. is 0.03 MPa or more. It is possible to suppress the generation of old scent and to stably maintain the activity of the enzyme contained in the koji extract.
- the alcohol content of the alcoholic beverage is not particularly limited, but if the alcohol content is adjusted to less than 10 v / v%, a refreshing highball-like koji-water alcoholic beverage can be obtained.
- the packaged beverage containing the koji extract of the present invention is not particularly limited as long as it is a container that can be filled and sealed, but it is provided by being filled in a container such as a PET bottle, a metal can or a bottle.
- Example 1 Suppression of generation of old aroma from koji extract by adjusting carbon dioxide pressure 200 ml of rice koji of Aspergillus kawachii was added to 1 L of water, and the mixture was extracted at 30 ° C. for 10 hours. The supernatant was collected and subjected to aseptic filtration to obtain a koji water extract used in the following Examples and Comparative Examples. A water extract of this koji and various alcohols were mixed to obtain beverage samples (test sections A to D) shown in Table 1 below.
- Carbon dioxide was pressed into four types of beverage samples in test sections A to D shown in Table 1 so that the internal pressure of carbon dioxide in the container at 20 ° C. was 0.1 MPa, and the aluminum can of 100 mL was filled.
- the carbon dioxide gas internal pressure in the container was confirmed by measuring the gas pressure of the beverage sample that was filled and stoppered in the can immediately after carbonation.
- Four kinds of aluminum canned beverage samples whose carbon dioxide gas internal pressure was adjusted to 0.1 MPa were allowed to stand in a 25 ° C. environment, and the aroma generated from the beverage containing the water extract of koji was maintained every day for 10 days. Alternatively, a sensory evaluation was performed for an old-smell-like odor.
- the sensory evaluation was performed by 10 panelists who are familiar with old-fashioned aroma and old-aroma-like odors who are engaged in sake-making at a sake-brewing maker.
- the reason for the sensory evaluation is that the components of the old-fashioned aroma are variously specified, but the old-fashioned aroma is a complex odor in which various components are mixed, and the components have not yet been clearly determined.
- And sensory evaluation by human sense of smell The details of 10 panelists are shown in Table 2, and the results of the sensory evaluation are shown in Table 3.
- the four types of beverage samples of control groups A to D shown in Table 4 were directly filled in 100 mL aluminum cans.
- Four kinds of aluminum canned beverage samples were allowed to stand in an environment of 25 ° C., and a sensory evaluation was carried out every day for 10 days with respect to an aroma or an aroma-like odor generated from a beverage containing a water extract of koji.
- the same procedure as 1 was performed.
- the same panel as in Example 1 was in charge of 10 panelists.
- the results of the sensory evaluation are shown in Table 5.
- Example 2 Examination of carbon dioxide pressure A water extract of koji was produced in the same manner as in Example 1 to obtain the same beverage samples (test groups A to D) shown in Table 1.
- the carbon dioxide gas internal pressure in the container at 20 ° C. should be 0.01 MPa, 0.03 MPa, 0.05 MPa, 0.1 MPa, or 0.2 MPa for the four types of beverage samples in test sections A to D shown in Table 1.
- Carbon dioxide gas was press-fitted into each of them and filled in a 100 mL aluminum can. The carbon dioxide gas internal pressure in the container was confirmed by measuring the gas pressure of the beverage sample that was filled and stoppered in the can immediately after carbonation.
- Example 1 Four types of aluminum canned beverage samples, each of which was adjusted so that the internal pressure of carbon dioxide became a predetermined pressure, were allowed to stand in a 25 ° C. environment for 10 days. After 10 days, sensory evaluation was performed in the same manner as in Example 1 and Comparative Example for the aroma or aroma-like odor generated from the beverage containing the water extract of koji. The 10 panelists were in charge of the same persons as in Example 1 and Comparative Example. The results of sensory evaluation are shown in Table 6.
- Example 3 Maintenance effect of enzyme activity contained in koji extract by adjusting carbon dioxide pressure
- 30 g of rice koji obtained by breeding rice with Aspergillus kawachii was added to 100 mL of water, and the mixture was extracted at 30 ° C. for 3 hours. The supernatant was collected and subjected to aseptic filtration with a sterilizing filter to obtain an aqueous extract of koji.
- the enzyme titers of the acidic protease and the saccharifying power (glucoamylase + ⁇ -glucosidase) contained in the freshly obtained koji extract were measured as the enzyme activity on day 0.
- Carbon dioxide was pressed into the water extract of this koji so that the internal pressure of carbon dioxide in the container at 20 ° C. was 0.1 MPa, and the mixture was filled in a 100 mL aluminum can to prepare a test sample.
- the carbon dioxide gas internal pressure in the container was confirmed by measuring the gas pressure of the koji extract liquid which was filled and stoppered in the can immediately after carbonation. Further, carbon dioxide gas was injected into the water extract of koji obtained in the same manner so that the internal pressure of carbon dioxide gas in the container at 20 ° C. was 0.15 MPa, 0.2 MPa and 0.25 MPa, respectively, and 100 mL of A test sample was prepared by filling each aluminum can.
- a water extract of koji obtained in the same manner was filled in a 100 mL aluminum can as it was to prepare a control sample (carbon dioxide gas internal pressure: 0 MPa).
- a control sample carbon dioxide gas internal pressure: 0 MPa.
- the enzyme titers of acidic protease and saccharifying power were measured according to the standard method of the National Institute of Alcoholic Beverages (Solid Koji; National Institute of Alcoholic Beverages).
- the water extract of koji in which carbon dioxide gas was injected had various enzymatic activities even after being stored for 30 days in a 30 ° C. environment. It was confirmed to remain in. According to this result, carbon dioxide gas was pressed into the aqueous extract of koji such that the internal pressure of carbon dioxide gas at 20 ° C. was 0.1 to 0.25 MPa, and even after storage in a 30 ° C. environment for 30 days. It was found that an enzyme titer of at least 60% can be maintained. At this time, the enzyme activity was zero in the water extract of koji which was not injected with carbon dioxide as a control, and was completely lost.
- the enzyme titer tended to decrease slightly as the carbon dioxide gas internal pressure became higher than the predetermined pressure. From this, it is preferable to adjust the carbon dioxide gas internal pressure of the koji water extract for maintaining the enzyme activity to 0.1 MPa to 0.15 MPa, which allows storage at a temperature environment of 30 ° C. for at least 30 days. It was shown that the enzyme titer of at least 66% or more of the original enzyme activity was maintained even after the treatment. Further, in this example, carbon dioxide gas was pressed into the water extract of koji, but it has been confirmed that the same effect of maintaining the enzyme activity can be obtained by using nitrogen gas instead of carbon dioxide gas. ..
- Example 4 Maintenance effect of enzyme activity contained in koji extract by adjusting carbon dioxide pressure (2) 30 g of rice koji obtained by breeding rice with Aspergillus kawachii was added to 100 mL of water, and the mixture was extracted at 30 ° C. for 3 hours. The supernatant was collected and subjected to aseptic filtration with a sterilizing filter to obtain an aqueous extract of koji. The enzyme titers of the acidic protease, saccharifying power (glucoamylase + ⁇ -glucosidase) and xylanase contained in the freshly obtained koji extract were measured as the enzyme activity on day 0.
- Carbon dioxide was pressed into the water extract of this koji so that the internal pressure of carbon dioxide in the container at 20 ° C. was 0.1 MPa, and the mixture was filled in a 100 mL aluminum can to prepare a test sample (internal pressure of carbon dioxide 0 .1 MPa).
- the carbon dioxide gas internal pressure in the container was confirmed by measuring the gas pressure of the water extract of koji which was filled and plugged into the can immediately after carbonation. Further, for comparison and control, a water extract of koji obtained in the same manner was filled in a 100 mL aluminum can as it was to prepare a control sample (carbon dioxide gas internal pressure: 0 MPa).
- These aluminum canned samples were allowed to stand in a 4 ° C. environment for 30, 60, 90 and 120 days.
- the aluminum cans were opened on each elapsed day, and the enzyme titers of the acidic protease, saccharifying power and xylanase contained in the water extract of koji were measured. The results are shown in Table 11 and FIG.
- the enzyme titers of acidic protease and saccharifying power were measured according to the standard method of the National Institute of Alcoholic Beverages (Solid Koji; National Institute of Alcoholic Beverages). Moreover, the enzyme titer of xylanase (activity of hydrolyzing ⁇ 1,4-glycoside bond of xylan) was measured by the Somogy Nelson method at 40 ° C. for 60 minutes, and 1 unit of the amount of enzyme that liberates 1 mg of xylose was measured. And the enzyme titer was determined.
- a standard solution containing 0 to 240 ⁇ L / mL of xylose was prepared, 0.5 mL of the standard solution was developed by the Somogy Nelson method, and a standard curve was prepared from the absorbance at 500 nm.
- a standard curve was prepared from the absorbance at 500 nm.
- 0.4 mL of a 1% xylan solution as a substrate was added, and the mixture was reacted at 40 ° C. for 60 minutes, and then 0.5 mL was subjected to the Somogy Nelson method. Color was developed, the absorbance at 500 nm was determined, and the free xylose concentration X (mg / tube) was determined from the standard curve. From this free xylose concentration X, the enzyme titer of xylanase was obtained by calculating the free xylose concentration per 1 g of koji to be extracted.
- the enzyme titer of each of the enzyme extracts was measured under the same conditions and methods as above for the aqueous extract of koji obtained using rice koji obtained by breeding Aspergillus oryzae on rice. .. The results are shown in Table 12 and FIG.
- the water extract of koji in which carbon dioxide gas was injected at a pressure of 0.1 MPa had various effects even after being stored in a 4 ° C. environment for 120 days. It was confirmed that the enzyme remained in the aqueous extract of koji with an enzyme titer of more than 90%. At this time, with respect to the water extract of koji which was not injected with carbon dioxide as a control, the enzyme activity disappeared at the 30th day even if the sample was stored at a temperature of 4 ° C. , The enzyme titer was zero. In this example, carbon dioxide gas was pressed into the water extract of koji, but it was confirmed that the same enzyme activity maintaining effect could be obtained even when nitrogen gas was used instead of carbon dioxide gas. ..
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Abstract
Description
(1)麹抽出液からの老香の発生を抑制することができる。
(2)麹抽出液に含まれる麹由来の酵素の活性を維持させることができる。
(3)炭酸ガスが含有されているのみであるため、味が変わらず、麹抽出液に含まれる有効成分の効能に影響しない。
(4)炭酸ガス入り飲料であるため、爽やかな飲み口である。
1.炭酸ガス圧の調整による麹抽出液からの老香の発生の抑制
水1Lに対して白麹菌(Aspergillus kawachii)の米麹を200gの割合で加え、30℃条件下で10時間抽出した。上清を回収して無菌ろ過し、以下実施例及び比較例で用いた麹の水抽出液を得た。この麹の水抽出液と各種アルコールを混合して下記表1に示す飲料サンプル(試験区A~D)を得た。
2.麹抽出液からの老香の発生
上述した実施例1と同様の方法で製造した麹の水抽出液を用い、この麹の水抽出液と各種アルコールを混合して下記表4に示す飲料サンプル(対照区A~D)を得た。
3.炭酸ガス圧の検討
実施例1と同様の方法で麹の水抽出液を製造し、表1に示した飲料サンプル(試験区A~D)と同じものを得た。表1に示す試験区A~Dの4種類の飲料サンプルに対し、20℃における容器内の炭酸ガス内圧が0.01MPa、0.03MPa、0.05MPa、0.1MPa又は0.2MPaとなるようにそれぞれ炭酸ガスを圧入し、100mLのアルミ缶に充填した。なお、容器内の炭酸ガス内圧は、カーボネーション後、速やかに缶に充填打栓した飲料サンプルのガス圧を測定して確認した。炭酸ガス内圧が所定の圧力となるようにそれぞれ調整された4種類のアルミ缶詰飲料サンプルを25℃環境下に10日間静置した。10日後に麹の水抽出液を含む飲料から発生する老香又は老香様臭気について官能評価を実施例1及び比較例と同様に行った。10名のパネラーは実施例1及び比較例と同じ者が担当した。官能評価の結果を表6に示す。
4.炭酸ガス圧の調整による麹抽出液に含まれる酵素活性の維持効果(1)
水100mLに対して白麹菌(Aspergillus kawachii)を米に繁殖させて得た米麹を30gの割合で加え、30℃条件下で3時間抽出した。上清を回収して滅菌用フィルターにて無菌ろ過し、麹の水抽出液を得た。得られたばかりの麹抽出液に含まれる酸性プロテアーゼ及び糖化力(グルコアミラーゼ+α-グルコシダーゼ)の酵素力価を0日目の酵素活性として測定した。この麹の水抽出液に対し、20℃における容器内の炭酸ガス内圧が0.1MPaとなるように炭酸ガスを圧入し、100mLのアルミ缶に充填して試験サンプルを作成した。容器内の炭酸ガス内圧は、カーボネーション後、速やかに缶に充填打栓した麹抽出液のガス圧を測定して確認した。さらに、同様にして得られた麹の水抽出液に対し、20℃における容器内の炭酸ガス内圧が0.15MPa、0.2MPa、0.25MPaとなるようにそれぞれ炭酸ガスを圧入し、100mLのアルミ缶にそれぞれ充填して試験サンプルを作成した。さらに、比較対照のために、同様にして得られた麹の水抽出液をそのまま100mLのアルミ缶に充填して対照サンプルを作成した(炭酸ガス内圧0MPa)。炭酸ガス内圧が所定の圧力になるようにそれぞれ調整された5種類のアルミ缶詰サンプルを30℃環境下に30日間静置した。30日後にアルミ缶を開封し、麹の水抽出液中に含まれる酸性プロテアーゼ及び糖化力の酵素力価を30日目の酵素活性として測定した。結果を表7、表8及び図1に示す。
5.炭酸ガス圧の調整による麹抽出液に含まれる酵素活性の維持効果(2)
水100mLに対して白麹菌(Aspergillus kawachii)を米に繁殖させて得た米麹を30gの割合で加え、30℃条件下で3時間抽出した。上清を回収して滅菌用フィルターにて無菌ろ過し、麹の水抽出液を得た。得られたばかりの麹抽出液に含まれる酸性プロテアーゼ、糖化力(グルコアミラーゼ+α-グルコシダーゼ)及びキシラナーゼの酵素力価を0日目の酵素活性として測定した。この麹の水抽出液に対し、20℃における容器内の炭酸ガス内圧が0.1MPaとなるように炭酸ガスを圧入し、100mLのアルミ缶に充填して試験サンプルを作成した(炭酸ガス内圧0.1MPa)。容器内の炭酸ガス内圧は、カーボネーション後、速やかに缶に充填打栓した麹の水抽出液のガス圧を測定して確認した。さらに、比較対照のために、同様にして得られた麹の水抽出液をそのまま100mLのアルミ缶に充填して対照サンプルを作成した(炭酸ガス内圧0MPa)。これらのアルミ缶詰サンプルを4℃環境下に30日間、60日間、90日間及び120日間静置した。各経過日にアルミ缶を開封し、麹の水抽出液中に含まれる酸性プロテアーゼ、糖化力及びキシラナーゼの酵素力価を測定した。結果を表11及び図3に示す。
Claims (7)
- 麹抽出液を含有し、20℃における炭酸ガス内圧が0.03MPa以上であることを特徴とする容器詰飲料。
- 前記麹抽出液が米麹、麦麹及び茶麹からなる群から選ばれる少なくとも1種の麹の含水溶媒抽出液であることを特徴とする請求項1に記載の容器詰飲料。
- さらにアルコールを含むアルコール飲料であることを特徴とする請求項1又は2に記載の容器詰飲料。
- 麹抽出液に対し、20℃における炭酸ガス内圧が0.03MPa以上となるように炭酸ガスを含有させる工程を有することを特徴とする麹抽出液の保存方法。
- 麹抽出液に対し、20℃における炭酸ガス内圧が0.03MPa以上となるように炭酸ガスを含有させる工程を有することを特徴とする麹抽出液の老香の抑制方法。
- 麹抽出液に対し、20℃における炭酸ガス又は窒素ガスの内圧が0.03MPa以上となるように炭酸ガス又は窒素ガスを含有させる工程を有することを特徴とする麹抽出液の酵素活性の維持方法。
- 前記炭酸ガス又は窒素ガスの内圧が0.1MPa~0.15MPaであることを特徴とする請求項6に記載の麹抽出液の酵素活性の維持方法。
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