JP3353155B2 - Production method of alcoholic beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly fragrant alcoholic beverage.
The present invention relates to a method for producing a material.

[0002]

2. Description of the Related Art In general, aroma is an important factor in determining the quality of alcoholic beverages and foods, and in particular, ethyl caproate and isoamyl acetate are highly preferable aroma components resembling those of fruit.

[0003] Among them, ethyl caproate is produced by yeast from caproic acid and ethanol and has a rate-limiting relationship with the amount of caproic acid produced, but generally the amount produced is too small.

[0004] Isoamyl acetate is acetyl C of yeast.
oA: It is reported that isoamyl alcohol and acetyl-CoA are formed by the action of alcohol acetyltransferase (Yoshizawa et al .: Abstracts of Annual Meeting of the Japanese Society of Agricultural Chemistry in 1979 p408), and isoamyl alcohol is the limiting factor. It has also been clarified. (Ichikawa: Brewing Association Magazine p166 1989
Year)

[0005] As a means for creating or generating a large amount of such aroma, generally, a method of performing a mutation treatment or a metabolic specific substance (or an analog thereof) resistant mutation (Japanese Patent Laid-Open No. 63-309175) is used. Etc.), and a cell fusion method with Ginjo-Kou yeast.

[0006] However, in the method in which the characteristic index is not introduced by only the mutation treatment, the acquisition rate of the desired mutant yeast is extremely low, and in the cell fusion method, even if the target gene is fused into the yeast, the fixation rate is low. Is generally not so good. The mutation method using an analog-resistant strain or the like as an index can be said to be a mutation method generally known so far in the production of seasonings such as sodium glutamate.

[0007]

SUMMARY OF THE INVENTION Adapting to the current diversity of consumer preferences and promoting differentiation of sake etc.
Therefore, mutant yeasts that produce a lot of aroma components
Focuses on different performances and obtains high efficiency and excellent fragrance
And a method for producing an alcoholic beverage .

[0008]

SUMMARY OF THE INVENTION The alcoholic beverage of the present invention
The method of producing
Highly selective mutant yeast using mutation as a marker
Obtain the mother and mix the obtained mutant yeast with the raw materials
It is characterized by brewing together.

[0009] The production of an alcoholic beverage according to claim 2
The method, the mutant yeast, caproic acid, ethyl caproate,
Or isoamyl alcohol or isoamyl acetate
Characterized in that it is a yeast that produces any one or more of
Is what you do.

[0010] In the present invention, any method for obtaining a mutant yeast may be used. Physical methods of mutation include ultraviolet light and irradiation, and chemical methods include mutation treatment in which the agent is suspended in a solution of a mutagen such as ethyl methanesulfonate or nitrosoguanidine.

In the present invention, these mutation methods can be used as appropriate, but are characterized by selecting a strain having a non-glossy colony morphology from many mutant strains that have appeared on the plate.

After the mutation treatment, each yeast is cultured at 30 ° C. for several days. Among the colonies that have appeared, the yeast is characterized by a non-glossy yeast and is separated. A yeast which produces ethyl caproate, isoamyl alcohol and isoamyl acetate well may be selected and employed.

[0013]

Example 1 (YPD medium) Yeast extract 1%, polypeptone 2%, glucose 2% Japan Brewing Association No. 7 yeast (hereinafter abbreviated as Association No. 7 yeast)
Was inoculated into 5 ml of the above YPD medium and cultured with shaking for 1 day.
It was centrifuged and washed with sterilized water.

4.5 ml of 0.2 M phosphate buffer (pH 8.0) and 40% glucose 0.25 were added to the washed cells.
ml, ethyl methanesulfonate 0.15 to 0.25
Then, the cells were mutated with gentle stirring at 30 ° C. for 30 to 60 minutes, and the cells were centrifuged and washed with sterile water.

The washed cells were appropriately diluted, smeared on a YPD agar medium, and cultured at 30 ° C. to obtain a number of mutants having non-glossy properties.

The parent strain and the mutant strain (100 glossy and 100 non-glossy strains) were inoculated in a koji broth medium containing 20% of glucose, and allowed to stand still at 15 ° C. for 18 days to analyze aroma components. Mutant yeast from mutants showing gloss
(Hereinafter referred to as F7-01) .

At this time, the aroma components of the parent strain (Kyoto No. 7 yeast), the mutant strain exhibiting gloss, the mutant yeast exhibiting non-lusterness, and the F7-01 strain were measured, and the average values are shown in Table 1.

[0018]

[Table 1]

As a result, among the mutant strains, the strain showing a glossy colony morphology is not so different from the parent strain in the amount of aroma components produced, such as isoamyl alcohol, isoamyl acetate, and ethyl caproate. Showed generally higher values than the parent strain, indicating that the F7-01 strain isolated from the non-glossy strain produced remarkably high ethyl caproate.

[0020]

Example 2 Yeast No. 7 and Non-Glossy Mutant Yeast F7-
In order to compare the aroma generation ability when sake was brewed with the two yeasts of the 01 strain, a small preparation test was performed using the preparation blending shown in Table 2.

[0021]

[Table 2]

For the preparation, 75 diluted 10 times
% Lactic acid was added, and the test yeast was used by centrifuging a stationary culture solution and using 0.5 g of the culture. The product temperature in the small preparation test was the process of ginjo, and the upper tank was placed 26 days later. Next, Table 3 shows general components and flavor components of the obtained sake.

[0023]

[Table 3]

As a result, although the F7-01 yeast does not show a great difference in the general components of sake, the isoamyl alcohol, isoamyl acetate and ethyl caproate, which are important in the aroma component, are higher than those of the parent strain. It increased by 4.3 times, and the sensory test also showed a strong fruity scent.

[0025]

Example 3 Yeast No. 7 and Non-Glossy Mutant Yeast F7-
In order to know what kind of results can be obtained when the test brewing using the 01 strain is further scaled up,
Test brewing on an intermediate scale was carried out using the charge blend shown in Table 4 below.

[0026]

[Table 4]

[0027] The product temperature was the ginjo course, and the No. 7 yeast was placed in the upper tank after 28 days, and the F7-01 yeast was placed after 30 days. Table 5 shows the values of the general components and the aroma components after the upper layer.

[0028]

[Table 5]

As a result, even in the test brewing of 80 kg of total rice, the F7-01 yeast showed the same result as that of Example 2, and it was judged that the mutant ginjo yeast having a high aroma-producing ability was sufficiently practical. Was done.

[0030]

The alcohol according to claim 1 of the present invention.
According to the method of manufacturing beverages, a mutant yeast that produces a large amount of aroma components using non-glossy as an index is created and cultured, so that a small amount is prepared from a flask level, and furthermore, almost all rice such as 80 kg of total rice is actually prepared. It was recognized that even at a near-intermediate scale, general components and sensuality of alcoholic beverages such as sake were sufficiently exerted without exerting an influence on high aroma generating ability.

Production of the alcoholic beverage according to claim 2
According to the method, more efficient than non-glossy mutant yeast
Caproic acid, ethyl caproate, or
Isoamyl alcohol or isoamyl acetate
Highly selective acquisition of mutant yeasts that produce at least one species
To produce various fragrant alcoholic beverages
Can be

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) C12G 1/00-3/14 C12C 1/00-13/10 A21D 8/04 A23L 1/202 107 A23L 1 / 238 103 C12N 1/16 JICST (JOIS)

Claims (2)

(57) [Claims] (1) The colony morphology is non-light due to mutation.
Highly selective mutant yeast using mutation as a marker
Obtain the mother and mix the obtained mutant yeast with the raw materials
Production of alcoholic beverages characterized by brewing together
Method. 2. The method according to claim 1, wherein the mutant yeast is caproic acid, caproic acid et.
Chill or isoamyl alcohol or isoacetate
A yeast that produces at least one kind of amyl
The method for producing an alcoholic beverage according to claim 1, wherein: