JP6864367B2 - Yeast fermentation method, food or seasoning production method, yeast fermentation liquid production method - Google Patents

Description

The present invention relates to a method for yeast fermentation using at least one of a processed barley leaf product and a processed barley leaf waste as a yeast activator, a method for producing a food or seasoning, and a method for producing a yeast fermented liquid .

Especially in the development of applications for processed agricultural products and processed agricultural waste, it is considered that the effect can be deduced in product development if the biological activity can be inferred by a simple method. As one method, the application development can be obtained from the presence or absence of activation of yeast fermentation by regarding processed agricultural products and processed agricultural waste as activators of wine yeast.

A large amount of pomace is discharged as a residue by squeezing agricultural products such as young barley leaves. It is necessary to first consider the purpose of effective utilization as the treatment of this squeezed lees. The form of reuse differs depending on the type of pomace. Methods for reusing squeezed lees include fermentation raw materials, use as biomass, use as feed, fertilizer, and many other objects (for example, Patent Document 1 and Patent Document 2).

Traditionally, yeast has been used in the production of sake, soy sauce, miso and the like.

For example, Patent Document 3 aims to impart a coffee-like taste and aroma to an alcoholic beverage as one of the uses of the extraction residue of roasted coffee beans (also referred to as roasted coffee cake). However, not only the coffee-like component was eluted from the roasted coffee grounds to obtain a coffee-like beverage, but also a wine-like aroma was newly added. Roasted coffee cake suggests the growth of wine yeast, ethanol production, and the action of expressing aroma caused by esters, alcohols, etc., which are considered to be one of the characteristics of wine yeast. No effect could be observed on yeast because no experiments were conducted without the addition of coffee.

The inventors reproduced the experiment based on Patent Document 3 by using an experimental system in which roasted coffee grounds were not added. As a result, in the medium to which roasted coffee grounds were not added, the growth of yeast fermentation and the production of ethanol were low, and the characteristic aroma was not obtained. From this result, it is considered that roasted coffee grounds contain substances involved in yeast fermentation, which is indexed by the activation (characteristics and expressions) of yeast fermentation by processed agricultural products and processed agricultural waste. We thought that it could be used as a method for detecting usefulness.

From this experiment, hojicha, Japanese tea, black tea, etc. can be considered as agricultural products similar to agricultural processed waste such as roasted coffee grounds, but the inventors produced one of the applicant's products, barley young leaf extract. It was examined whether this result could be applied to the use of squeezed lees that are discharged in large quantities as waste in the process.

This yeast fermentation method can be seen to measure bioactivity and its derived effects as part of the application development of processed agricultural products and processed agricultural wastes. For example, even if one cannot clearly understand what a certain agricultural processed waste is useful for, it is possible to anticipate the development of applications and infer its usefulness.

Japanese Unexamined Patent Publication No. 62-259570 Japanese Unexamined Patent Publication No. 2002-153231 Japanese Unexamined Patent Publication No. 10-11136

An object of the present invention is a method, food, or seasoning for evaluating the characteristics of yeast fermentation and obtaining a useful fermented liquid in order to anticipate the development of applications for processed agricultural products and processed agricultural waste and to estimate their usefulness. It is an object of the present invention to provide a method for yeast fermentation capable of obtaining a suitable metabolite, a method for producing a food or seasoning using the metabolite, and a method for producing a yeast fermentation broth.

The method of yeast fermentation according to the present invention contains saccharides and at least one of a processed barley leaf product and a processed barley leaf waste under conditions in which yeast cannot grow , and the content of the saccharide is 12 w / v. It includes preparing a culture solution in the range of% to 25 w / v%, inoculating the culture solution with yeast, and producing a metabolite of the yeast in the culture solution.

In one aspect of the invention, the metabolite preferably contains at least ethanol and esters.

In one aspect of the present invention, it is preferable that the processed barley leaf juice powder contains the barley young leaf juice extract powder or the barley young leaf crushed product, and the barley young leaf processed waste is barley young leaf juice cake.

The method for producing a food or seasoning according to the present invention includes producing a food or seasoning using the fermented liquid obtained by the method for yeast fermentation.

The method for producing a yeast fermentation broth according to the present invention includes the method for yeast fermentation.

According to the yeast fermentation method according to the present invention, it is possible to predict the development of applications for processed agricultural products and processed agricultural wastes, and to obtain metabolites suitable for foods or seasonings.

According to the method for producing a food or seasoning according to the present invention, a metabolite suitable for the food or seasoning can be used.

FIG. 1 is a growth curve showing the relationship between the number of culture days in each main culture solution and the bacterial cell concentration of yeast in Fermentation Example 2. FIG. 2 is a growth curve showing the relationship between the number of culture days in each main culture solution and the bacterial cell concentration of yeast in Fermentation Example 3. FIG. 3 is a growth curve showing the relationship between the culture days of each main culture solution and the bacterial cell concentration of yeast in Fermentation Example 4. FIG. 4 is a photograph showing the results of culturing yeast in each main culture solution for one day in Fermentation Example 4. FIG. 5 is a photograph showing the results of culturing yeast in each main culture solution for 2 days in Fermentation Example 4. FIG. 6 is a photograph showing the results of culturing yeast in each main culture solution for 3 days in Fermentation Example 4. FIG. 7 is a growth curve showing the relationship between the number of culture days in each main culture solution and the bacterial cell concentration of yeast in Fermentation Example 5. FIG. 8 is a photograph showing the results of culturing yeast in each main culture solution for one day in Fermentation Example 5. FIG. 9 is a photograph showing the results of culturing yeast in each main culture solution for 2 days in Fermentation Example 5. FIG. 10 is a photograph showing the results of culturing yeast in each main culture solution for 3 days in Fermentation Example 5.

Hereinafter, modes for carrying out the present invention will be described.

(Method of yeast fermentation)
First, the method of yeast fermentation according to one embodiment will be described below.

In the yeast fermentation method (M1) according to the present embodiment, the activity of the processed agricultural product and the processed agricultural waste is detected by a sensory test under the condition that the characteristics of yeast fermentation cannot be exhibited. In this case, yeast fermentation is carried out in a culture solution in which at least one component (A) of the processed agricultural product and the processed agricultural waste is added to the composition (B) under the condition that the characteristics of yeast fermentation cannot be exhibited. Then, by performing a sensory test of the obtained fermentation broth, the activity of the component (A) on yeast fermentation is detected. From such detection results, the application development of the component (A) can be predicted, and the usefulness can be inferred. For example, if the characteristics of yeast fermentation cannot be exhibited even if the component (A) is added to the composition (B), a good flavor cannot be detected in the sensory test of the culture solution. Further, when the characteristics of yeast fermentation can be expressed by adding the component (A) to the composition (B), a good flavor can be detected in the sensory test of the culture solution.

The component (A) used in the method (M1) may be a processed agricultural product or a processed agricultural waste, and the component (A) is an arbitrary component.

The composition (B) may be an aqueous solution and may have a composition that does not exhibit the characteristics of yeast fermentation, and the composition of the composition (B) can be arbitrarily set.

In the present embodiment, the following method (M2) is performed using the component (A) whose good flavor is obtained by the method (M1).

In the yeast fermentation method (M2) according to the present embodiment, a culture solution containing sugar and at least one of a processed agricultural product and a processed agricultural waste is prepared under the condition that the characteristics of yeast fermentation cannot be exhibited. This includes inoculating the culture broth with yeast and producing yeast metabolites in the culture broth.

The condition that the characteristics of yeast fermentation according to the present embodiment cannot be expressed means that it is difficult to obtain a good flavor obtained by yeast fermentation only with a composition having the composition of the condition. The condition in which the characteristics of yeast fermentation cannot be expressed may be a condition in which yeast cannot grow.

In preparing the culture solution, first, a mixed solution containing a basic component for growing yeast and at least one component (hereinafter, also referred to as an activating component) of processed agricultural products and processed agricultural waste is prepared. To do. Then, the culture solution is prepared by subjecting the mixed solution to a sterilization treatment under the condition that various bacteria such as yeast do not grow. Any sterilization treatment can be adopted as long as the bacteria have not grown in the culture solution immediately after preparation. The sterilization process may be performed, for example, in an autoclave sterilizer. The condition of the sterilization treatment may be, for example, heat and pressure sterilization at 121 ° C. for 15 minutes.

The basic component contains sugars and nutritional components. Sugars contain components that are metabolized in yeast glycolysis. Examples of such sugars include glucose, sucrose, invert sugar, and honey. The amount of saccharides is in the range of 12% by mass to 25% by mass with respect to the amount of the culture solution excluding the activating component. That is, the amount of saccharides is in the range of 12 w / v% to 25 w / v%.

The nutritional component contains a component that serves as a nutrient source during the growth of yeast. Such nutritional components include organic components such as yeast extract, seaweed ash extract, malt extract, defatted soybean lees, kinako, bran extract, rice bran extract, defatted germ, defatted corn lees, and defatted peanut lees; and KH _2. Inorganic components such as PO ₄ , (NH ₄ ) ₂ SO ₄ , and sulfonyl _{4 can be mentioned.}

The activating component is a component that activates yeast fermentation in the culture broth, and is at least one component of the processed agricultural product and the processed agricultural waste as described above. Such activating ingredients do not include roasted coffee grounds. That is, agricultural processed waste does not contain roasted coffee grounds. As described above, even if roasted coffee grounds are not used at the time of fermentation, the fermentation by yeast is activated by the activating component, so that a metabolite suitable for food or seasoning can be obtained. It suffices if the activating component can activate yeast fermentation in the culture broth, and the amount of the activating component is not particularly limited. The amount of the activating component is, for example, in the range of 0.1% by mass to 3% by mass, that is, in the range of 0.1 to 3 w / v% with respect to the amount of the culture solution.

As processed agricultural products, for example, brown sugar; teas such as roasted tea leaves, Japanese tea leaves, and black tea leaves; processed barley leaf products such as barley young leaf extract powder and barley young leaf crushed powder; dried citrus fruit crushed raw material. Examples thereof include crushed fruit, which is a product, and citrus fruits such as fruit juice powder, which is a dried product made from a citrus juice extract. Of these processed agricultural products, one or more components may be used. The barley young leaf extract powder may be a dried product of the barley young leaf juice extract (barley young leaf juice extract powder), and is an extract obtained by extracting the soluble component from the barley young leaf juice extract described later with cold water or hot water. It may be a dried product (extract powder derived from squeezed juice). Alternatively, the barley young leaf extract powder may be a mixture of barley young leaf juice extract powder and juice lees-derived extract powder. When the processed agricultural product is black tea, the tea may be at least one tea leaf selected from the group of roasted tea leaves, Japanese tea leaves, and black tea leaves. When the processed agricultural product is citrus, the citrus may be at least one component selected from the group of its juice powder and crushed fruit.

Examples of agricultural processed waste include squeezed lees such as barley young leaf squeezed lees, vegetable squeezed lees, and fruit squeezed lees. Barley young leaf squeezed lees is a residue obtained after squeezing barley young leaves. Vegetable pomace is a residue obtained after squeezing vegetables such as kale, celery, and carrots. Fruit pomace is a residue obtained after squeezing fruits such as apples, pineapples, and citrus fruits. Of these agricultural processed wastes, one or more components may be used. In addition, agricultural processed waste does not contain grape peel. When the agricultural processed waste is squeezed lees, the squeezed lees may be used as an activating component in an untreated state, may be used as an activating component after roasting, or may be solubilized. Then it may be used as an activating component. When the pomace is solubilized, if a high-concentration solubilized product can be produced, the high-concentration solubilized product can be used as an activating component.

When roasting the squeezed lees, it is sufficient that the roasted squeezed lees can function as an activating ingredient, and the specific roasting conditions are not particularly limited. The roasting of the pomace is carried out, for example, at 120 to 150 ° C. for 1 to 2 hours.

After preparing the culture broth, the culture broth is inoculated with yeast. As long as such yeast can produce a metabolite suitable for food or seasoning during culturing, the specific type of yeast is not particularly limited. The yeast may be, for example, yeast (also referred to as liquor yeast) used for fermenting and brewing alcoholic beverages such as wine, sake, beer, and soybeans. More specifically, as the brewer's yeast, for example, Saccharomyces cerevisiae W-3 of Saccharomyces cerevisiae W-3 Strains and wine yeasts such as Saccharomyces cerevisiae KW-3 strains and Saccharomyces cerevisiae OC-2 strains; Saccharomyces cerevisiae IAM-4554 strains and other brewer's yeasts; Be done. The yeast may be, for example, wine yeast, or more specifically, the Saccharomyces cerevisiae OC-2 strain.

The yeast is inoculated into any medium and a preculture is prepared by pre-culturing the yeast, for example, at a temperature of 5-30 ° C, more specifically 10-25 ° C for 2-10 days. Examples of the medium for obtaining the preculture include a solid medium such as an agar medium and a liquid medium.

Next, the preculture is added to the above culture solution (also referred to as main culture solution). When the medium at the time of pre-culture is a solid medium, inoculate the main culture solution with about a bit of yeast with a platinum loop.

Then, the yeast is fermented by statically culturing the yeast in the main culture solution at a temperature of, for example, 5 to 30 ° C., more specifically, 10 to 25 ° C. for 1 to 20 days, and the metabolites are produced during fermentation. Generate. By fermenting with yeast in the main culture broth in this way, a fermented broth containing metabolites can be obtained after fermentation. The temperature of the main culture solution may be in the range of 20 to 25 ° C.

In addition, if the useful component derived from the activating component is insufficient in the culture solution after inoculation with yeast, fermentation by yeast tends to be reduced. That is, metabolites are less likely to be produced. Since such a useful component has physiological activity against yeast, it is an effective component for activating fermentation regardless of the basic component. Moreover, the useful component may be different depending on the type of the activating component. The useful component is limited as long as it can activate fermentation by yeast, and the specific type of the useful component is not particularly limited. Useful ingredients include, for example, divalent zinc compounds, vitamins, and amino acids.

When the useful component is, for example, a divalent zinc compound, even if yeast is inoculated into an aqueous solution containing only the divalent zinc compound, the yeast is less likely to grow in this aqueous solution and is less likely to be fermented by yeast. Become. Further, even if yeast is inoculated into an aqueous solution containing at least one of vitamins and amino acids, yeast is less likely to grow in this aqueous solution and fermentation by yeast is also less likely to occur. As described above, the useful component is a component different from the basic component because it does not contribute to the growth of yeast by itself.

In the present embodiment, the useful component is contained in the activating component, but for example, the useful component isolated from the activating component may be added to the culture broth instead of the activating component.

After the fermentation is completed, the yeast is precipitated by centrifuging the main culture solution after fermentation. Thereby, the main culture solution after fermentation can be separated into a solid phase composed of yeast and a supernatant. Then, this supernatant is collected and then filtered. The supernatant filtered in this way is used as a fermentation broth in this embodiment.

Metabolites contain at least ethanol and esters (also referred to as ester compounds). The ester compound is at least a part of the aroma components contained in the fermentation broth. That is, the ester compound is a component that imparts aroma to the fermentation broth. Ethanol is also a component that imparts aroma to the fermentation broth. Here, in general fermentation brewing of alcoholic beverages, for example, the presence or absence of an ester compound in the fermentation broth is determined by a sensory test, gas chromatography, or liquid chromatography based on the aroma of ethyl acetate. Further, from the difference in the type of aroma of the fermentation broth, the difference from the aroma of ethyl acetate, and in some cases, the ester compound other than ethyl acetate is determined by sniffing to some extent. In general liquor sensory tests, not only ethyl acetate but also higher fatty acids and their esters are detected in a complex flavor. Further, the alcohol and the number of alcohols in the fermentation broth are measured, for example, in accordance with "1. Alcohol number measurement method" described in the general test method of the 14th revision of the Japanese Pharmacopoeia.

The ester compound in the fermentation broth tends to differ depending on the activating component, the type of yeast, etc., and the metabolism of yeast is complicated. Therefore, the ester compound contains a component that cannot be sufficiently identified even by using an analytical instrument such as gas chromatography. There is. Therefore, the ester compound only needs to be able to impart an aroma to the fermentation broth, and the specific type of the ester compound can not be particularly limited. Examples of the ester compound include ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, ethyl caprate, ethyl verargonate, and phenylethyl acetate. Of these, the fermentation broth may contain one or more of these components.

The fermentation broth may contain an aromatic component (A) different from that of ethanol and the ester compound, or may not contain the aromatic component (A). When the fermentation broth contains an aroma component (A), the aroma component (A) is a component that imparts aroma to the fermentation broth. The aroma of the aroma component (A) is likely to change depending on the type of the activating component and yeast, fermentation conditions, and the like. However, since the composition of the activating component and the metabolism of yeast are complicated, it is technically difficult to sufficiently identify the specific type of the aroma component (A) even by using an analytical instrument such as gas chromatography. Is. Therefore, the aroma component (A) is different from ethanol and ester compounds, and it is sufficient that the aroma can be imparted to the fermentation broth, and the specific type of the aroma component (A) is not particularly limited.

Since the fermented liquid has an aromaticity, it may be used as a flavoring agent for foods, for example. Further, if aromaticity is obtained, a concentrated liquid or a dry powder of the fermented liquid may be used, for example, as a flavoring agent for foods. When the fermented liquid is concentrated or dried, by adding an edible adsorbent to the fermented liquid, an aromatic component (for example, ethanol, an ester compound) can be adsorbed on the edible adsorbent. Thereby, the concentrated liquid or the dry powder of the fermented liquid can contain an aromatic component.

In preparing a concentrated solution of the fermented liquid, the fermented liquid is concentrated by dehydration by reflux. Further, in producing a dry powder of a fermented liquid, the concentrated liquid is processed into a powder by subjecting the concentrated liquid to a drying treatment such as freeze-drying or spray drying. Such a concentrate, or a dry powder of the concentrate, may be mixed with a volatile aromatic component.

The edible adsorbent only needs to be able to adsorb aromatic components, and the specific type of the edible adsorbent is not particularly limited. Examples of the edible adsorbent include cyclodextrins.

(Manufacturing method of food or seasoning)
Next, the effects of processed agricultural products and processed agricultural waste on the growth of yeast fermentation will be illustrated in Examples as a method that can be inferred for application development, and the method for producing food or seasoning according to one embodiment will be described. This will be described below.

The method for producing a food or seasoning according to the present embodiment includes producing a food or seasoning using the above-mentioned fermented liquid.

The fermented liquor may be used during the production of the food or seasoning, or may be used in the final step of producing the food or seasoning.

The method using the fermented liquid may be any method of use, and examples thereof include coating, mixing, and spraying.

Further, when producing a food or a seasoning, as described above, a fermented liquid may be used as a flavoring agent, or a concentrated liquid or a dry powder of the fermented liquid may be used as a flavoring agent.

As long as the food is an edible product, the specific mode of the food is not particularly limited. As foods, for example, various processed foods such as processed vegetable foods, processed seaweed foods, canned foods, bottled foods, processed meat products; yogurt, soups, snacks, breads, noodles, iced foods, tea, juice, coffee, health Food is mentioned.

As long as the seasoning can be flavored in the food, the specific mode of the seasoning is not particularly limited. Examples of seasonings include sweeteners such as sugar and honey; dairy products such as cream cheese and butter; and alcoholic beverages such as mirin and sake.

From the above, it is possible to obtain a metabolite suitable for foods or seasonings without using roasted coffee cake during fermentation, and it is possible to provide a method for producing foods or seasonings using these metabolites. it can.

Hereinafter, the present invention will be specifically described with reference to Examples. However, the contents of the examples do not limit the scope of the present invention.

Further, in the following fermentation examples 1 to 5, the following medium components were used.

-Yeast extract; Bacto REF: 212750,
・ KH ₂ PO ₄ ; manufactured by Wako Pure Chemical Industries, Ltd.,
・ (NH ₄ ) ₂ SO ₄ ; manufactured by Wako Pure Chemical Industries, Ltd.,
・ Cern ₄ ; manufactured by Hayashi Junyaku Kogyo Co., Ltd.
・ Seaweed ash extract; manufactured by Nippon Yakuhin Kaihatsu Co., Ltd.

In the evaluation of the characteristics of yeast fermentation, sensory tests were carried out, and aromas such as ester odor, alcohol odor, tea-like scent, wine-like scent, and fruit-like scent, and flavors in which sweetness, acidity, alcohol taste, etc. were added were recognized. The case was set as + (plus), and the case not recognized was set as-(minus).

[Fermentation example 1]
<< Pre-culture 1 >>
Preculture was performed using slope agar medium. To prepare the slope agar medium, add 22.5 g of agar medium (BBL Malt Agar; Becton Deckonson) to 500 ml of water, dissolve by heating, and add about 8 ml of the agar solution per test tube. Then, a silico stopper was attached to the mouth of the test tube, and heat and pressure sterilization was performed at 121 ° C. for 15 minutes, and the test tube was allowed to stand diagonally before the agar medium in the tube solidified to prepare a slope agar medium. The wine yeast Saccharomyces cerevisiae OC-2 strain was inoculated into the slope agar medium of the prepared test tube and grown at room temperature.

<< Main culture 1 >>
The basic components are 250 g of glucose, 2 g of yeast extract, 1 g of KH ₂ PO ₄ , 0.5 g of (NH ₄ ) ₂ SO ₄ , 0.24 g of sulfonyl ₄ , and 0.2 g of seaweed ash extract per 1 L of water. This basic ingredient was mixed with water. 150 mL of this mixture was poured into a 300 ml Erlenmeyer flask. If an activating component is added, it is added at this time. Then, after sterilization, the OC-2 strain was inoculated and yeast culture was performed.

Two of the following main culture solutions E1 to E5 and C1 to C3 were prepared. Each of these main culture solutions E1 to E5 and C1 to C2 was inoculated with the wine yeast obtained in the preculture 1 in a platinum loop and used as a bacterial suspension in an amount corresponding to the number of bacteria adhering to the loop loop. Then, the main culture solutions E1 to E5 and C1 to C3 were allowed to stand in a thermostatic chamber at room temperature of 24.5 ° C. to carry out the main culture of wine yeast. In addition, wine yeast was not inoculated into the main culture solution C3. Table 1 below shows the results of the main culture on the first day, Table 2 shows the results of the main culture on the second day, and Table 3 shows the results of the main culture on the sixth day.

<Main culture solutions C2 and C3>
Based on 250 g of glucose, 2 g of yeast extract, 1 g of KH ₂ PO ₄ , 0.5 g of (NH ₄ ) ₂ SO ₄ , 0.24 g of sulfonyl ₄ , and 0.2 g of seaweed ash extract per 1 L of water. As an ingredient, this basic ingredient and water were mixed. Then, 150 mL of this mixed solution was poured into a 300 ml Erlenmeyer flask. Then, the main culture solutions C2 and C3 were prepared by subjecting the mixture to heat and pressure sterilization at 121 ° C. for 15 minutes in an autoclave (high-pressure steam sterilizer).

<Main culture solution E1>
Main culture solution except that 1.0 g of roasted barley young leaf pomace (roasted pomace) was added to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. The main culture solution E1 was prepared in the same procedure as C2. Here, the roasted squeezed lees were prepared by roasting the barley young leaf squeezed lees in an oven (Yamato Drying Oven DX300) at 120 ° C. for 1 hour.

<Main culture solution E2>
The procedure is the same as that of the main culture solution C2, except that 1.0 g of barley young leaf pomace (squeezed lees) is added as an activating component to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. , This culture solution E2 was prepared.

<Main culture solution E3>
The main culture solution E2 was prepared in the same procedure as the main culture solution C2 except that 1.0 g of roasted green tea leaves were added as an activating component to the mixed solution in the Erlenmeyer flask with respect to a liquid volume of 150 mL. ..

<Main culture solution E4>
The main culture solution E3 was prepared in the same procedure as the main culture solution C2 except that 1.0 g of Japanese tea leaves was added as an activating component to the mixed solution in the Erlenmeyer flask with respect to a liquid volume of 150 mL. ..

<Main culture solution E5>
The main culture solution E3 was prepared in the same procedure as the main culture solution C2 except that 1.0 g of black tea leaves were added as an activating component to the mixed solution in the Erlenmeyer flask with respect to a liquid volume of 150 mL. ..

<Main culture solution C1>
In the mixed solution in the Ellenmeier flask, 1.0 g of roasted coffee hot water extract lees (roasted coffee lees; hot water extract lees of roasted coffee bean powder) as an activating ingredient was added to a liquid volume of 150 mL. The main culture solution C1 was prepared in the same procedure as the main culture solution C2 except that it was added.

[Evaluation]
{appearance}
The main culture solutions E1 to E5 and C1 to C3 one day after the yeast inoculation were visually confirmed, respectively, and the presence or absence of white bubbling on the liquid surface in the flask was evaluated. Since wine yeast was not inoculated into the main culture solution C3, the appearance was not evaluated.

{Foam height}
For the main culture solutions E1 to E5 and C1, the distance between the liquid level and the upper end of the foam was measured with a ruler, and this distance was defined as the foam height. Since there was no foaming in the appearance evaluation of the main culture solution C2, the foam height was not measured. Moreover, since wine yeast was not inoculated into the main culture solution C3, the foam height was not measured.

From the results in Table 1, when roasted juice lees, juice lees, roasted tea leaves, Japanese tea leaves, or black tea leaves were added as an activating ingredient, white foaming was obtained on the liquid surface in the flask 1 day after yeast inoculation. The foam heights of the main culture solutions E1 to E5 were all within the range of 5 mm to 10 mm. From this result, it was found that the activating component tends to be involved in fermentation by wine yeast without suppressing the growth of wine yeast. Further, in the main culture solutions C2 and C3 to which the activating component was not added, no white bubbling was obtained on the liquid surface inside the flask. In the main culture solution C1 to which roasted coffee grounds were added as an activating component, white bubbling was obtained on the liquid surface inside the flask.

[Evaluation]
The following evaluations were performed on the main culture solutions E1 to E5 and C1 to C3 2 days after the yeast inoculation.

{sugar content}
The sugar content was measured with a handheld refractometer (ATAGO N1 (Brix 0-32%)).

{Al number (alcohol number)}
The alcohol number was measured in accordance with "1. Alcohol number measurement method" described in the general test method of the 14th revision of the Japanese Pharmacopoeia. The alcohol number indicates the amount of ethanol contained in each of the main culture solutions E1 to E5 and C1 to C3.

{PH}
The pH was measured with a pH meter (HORIBA pH METER F-52).

{Foam height}
For the main culture solutions E1 to E5 and C1, the distance between the liquid level and the upper end of the foam was measured with a ruler, and this distance was defined as the foam height. No bubbling was obtained in the appearance evaluation of the main culture solutions C2 and C3.

{Sensory test}
The scents of each of the main cultures E1 to E5 and C1 to C3 were smelled, and the presence or absence of ethanol and ester compounds in each main culture was evaluated as follows.
+: Both ester odor and alcohol odor were confirmed in the scent.
-: Only alcohol odor was confirmed in the scent, or neither ester odor nor alcohol odor was confirmed.

[Evaluation]
The following evaluations were performed on the main culture solutions E1 to E5 and C1 to C3 6 days after the yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as 2 days after the yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured by the same procedure as 2 days after yeast inoculation.

{PH}
The pH was measured in the same procedure as 2 days after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E1 to E5 and C1 to C3 was evaluated in the same manner as 2 days after the yeast inoculation.

In addition, the flavors of the main culture solutions E1 to E5 and C1 were also evaluated. The main culture solutions E1 to E5 to which the activating component was added exhibited a unique aromatic alcoholic taste and an sour alcoholic odor, respectively. Specifically, the main culture solution E1 exhibited an alcoholic aroma accompanied by an acidity and a raisin-like taste. The main culture solution E2 exhibited a barley-like aroma with acidity and a well-balanced alcoholic taste. The main culture solution E3 exhibited an alcoholic taste with a roasted green tea-like aroma. The main culture solution E4 exhibited an alcoholic taste with a Japanese tea-like aroma. The main culture solution E5 exhibited an alcoholic taste in which the aroma and taste of black tea remained. The main culture solution C1 exhibited a coffee-like aroma accompanied by an acidity and an alcoholic taste. In addition, the main culture solution C2 exhibited only sweetness and did not exhibit an alcoholic flavor.

From the results of Tables 2 and 3, the fact that the main culture solution C1 as a comparative example; roasted coffee grounds exhibited a coffee-like aroma with acidity and an alcoholic taste is one of the characteristics of yeast fermentation. It shows the validity of the present invention. Then, it is expected that any of the main culture solutions E1 to E5 can be used as a food (for example, a beverage) or a seasoning.

[Fermentation example 2]
<< Pre-culture 2 >>
Preculture was performed using slope agar medium. The slope agar medium was prepared by the same method as in the pre-culture 1 of Fermentation Example 1. Then, the wine yeast Saccharomyces cerevisiae OC-2 strain was inoculated into the slope agar medium of the prepared test tube and grown at room temperature. After that, at the time of the main culture, wine yeast was collected with a loop loop to prepare a bacterial suspension in advance, and the bacterial count (cell concentration) was measured using a Thomas hemocytometer.

<< Main culture 2 >>
The main culture of wine yeast was carried out in the same procedure as in the main culture 2. The following main culture solutions E6 to E8 and C4 to C5 were prepared. Then, the wine yeast obtained in the pre-culture 2 was inoculated into each of the main culture solutions E6 to E8 and C4 to C5 so that the initial bacterial concentration was 7.8 × 10 ^{4 cells / ml-media.} After inoculation, the main cultures E6 to E8 and C4 to C5 were allowed to stand in a constant temperature room at room temperature of 24.5 ° C. to carry out the main culture of wine yeast. Table 4 below shows the results of the main culture on the first day, Table 5 shows the results of the main culture on the fourth day, and Table 6 shows the results of the main culture on the seventh day. In addition, FIG. 1 shows the relationship (yeast growth curve) between the number of days of culture from the time of yeast inoculation and the cell concentration in the main culture solution.

<Main culture solution C5>
The main culture solution C5 was prepared in the same procedure as the main culture solution C2.

<Main culture solution E6>
First, barley young leaf pomace was roasted in an oven (Yamato Drying Oven DX300) at 120 ° C. for 1 hour. This roasted product was designated as roasted juice lees 1. After that, the procedure was the same as that of the main culture solution C5, except that 1.5 g of roasted juice lees 1 was added as an activating component to the mixed solution in the Ellenmeier flask for a liquid volume of 150 mL. , This culture solution E6 was prepared.

<Main culture solution E7>
First, barley young leaf pomace was roasted in an oven (Yamato Drying Oven DX300) at 150 ° C. for 1 hour. This roasted product was designated as roasted juice lees 2. After that, the procedure was the same as that for the main culture solution C5, except that 1.5 g of roasted juice lees 2 was added as an activating component to the mixed solution in the Ellenmeier flask for a liquid volume of 150 mL. , This culture solution E7 was prepared.

<Main culture solution E8>
The procedure is the same as that of the main culture solution C5, except that 1.5 g of barley young leaf pomace (squeezed lees) is added as an activating component to the mixed solution in the Renmeier flask with respect to a liquid volume of 150 mL. Then, the main culture solution E8 was prepared.

<Main culture solution C4>
From now on, the procedure is the same as that of the main culture solution C5, except that 1.5 g of roasted coffee hot water extract lees is added as an activating component to the mixed solution in the Renmeier flask for a liquid volume of 150 mL. Culture solution C4 was prepared.

[Evaluation]
The following evaluations were carried out for the main culture solutions E6 to E8 and C4 to C5 one day after the yeast inoculation.

{Number of bacteria}
The number of each of the main culture solutions E6 to E8 and C4 to C5 (mycelium concentration) was measured in the same manner as in the preculture 2.

{sugar content}
The sugar content was measured by the same procedure as in Fermentation Example 1.

{Al number (alcohol number)}
The alcohol number was measured by the same procedure as in Fermentation Example 1.

{PH}
The pH was measured in the same procedure as in Fermentation Example 1.

{Foam height}
The foam height was measured in the same manner as in Fermentation Example 1.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main culture solutions E6 to E8 and C4 to C5 was evaluated in the same manner as in Fermentation Example 1.

In addition, the flavors of the main culture solutions E6 to E8 and C4 to C5 were also evaluated. The main culture solutions E6 and E7 each exhibited a slightly alcoholic flavor with the aroma of squeezed lees. The main culture solution E8 exhibited an alcoholic flavor accompanied by the scent of green leaves. It expresses the characteristics of wine yeast. The present culture solution C4 exhibited a coffee-like wine-like taste with a coffee-like aroma as in Patent Document 1. In addition, the main culture solution C5 exhibited only a slight alcoholic flavor with an acidity.

[Evaluation]
The following evaluations were carried out for the main culture solutions E6 to E8 and C4 to C5 4 days after the yeast inoculation.

{Number of bacteria}
The number of each of the main culture solutions E6 to E8 and C4 to C5 (mycelium concentration) was measured by the same procedure as one day after the yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as one day after yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured in the same procedure as one day after yeast inoculation.

{PH}
The pH was measured in the same procedure as one day after yeast inoculation.

{Foam height}
Foam height was measured in the same procedure as one day after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E6 to E8 and C4 to C5 was evaluated in the same manner as one day after yeast inoculation.

In addition, the flavors of the main culture solutions E6 to E8 and C4 to C5 were also evaluated. The main culture solutions E6 and E7 each exhibited a slightly astringent taste accompanied by an ester odor and an alcohol odor. The main culture solution E8 exhibited an ester odor accompanied by aroma of green leaves and an alcoholic flavor. The present culture solution C4 exhibited a coffee-like wine-like taste with a coffee-like aroma as in Patent Document 1. In addition, the main culture solution C5 exhibited only a sour alcoholic flavor.

[Evaluation]
The following evaluations were carried out for the main culture solutions E6 to E8 and C4 to C5 7 days after the yeast inoculation.

{Number of bacteria}
The number of each of the main culture solutions E6 to E8 and C4 to C5 (mycelium concentration) was measured by the same procedure as one day after the yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as one day after yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured in the same procedure as one day after yeast inoculation.

{PH}
The pH was measured in the same procedure as one day after yeast inoculation.

{Foam height}
Foam height was measured in the same procedure as one day after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E6 to E8 and C4 to C5 was evaluated in the same manner as one day after yeast inoculation.

In addition, the flavors of the main culture solutions E6 to E8 and C4 to C5 were also evaluated. The main cultures E6 and E7 each exhibited a wine-like aroma and a slight bitter taste. The main culture solution 8 exhibited an alcoholic flavor. The present culture solution C4 exhibited a coffee-like wine-like taste with a coffee-like aroma as in Patent Document 1. In addition, the main culture solution C5 exhibited a sweetness with a fermented odor, but did not exhibit an ester odor.

From the results of Tables 4 to 6, it was shown that ethanol and ester compounds were produced by yeast fermentation in all of the main culture solutions E6 to E8. In addition, as shown in Table 6, the alcohol content of the main culture solution C5 increased because the wine yeast autolyzed during the main culture, and by using this autolyzed product as a nutritional substance, fermentation by the wine yeast started. / It is considered to have been promoted.

[Fermentation example 3]
<< Pre-culture 3 >>
Pre-culture of wine yeast was carried out in the same procedure as in pre-culture 2. After completion of the pre-culture, the number of bacteria (cell concentration) in the liquid was measured using a Toma hemocytometer.

<< Main culture 3 >>
The following main culture solutions E9 to E14 and C6 to C7 were prepared. The initial cell concentration is set to be ^{4.33 × l0 5 cells / ml-} medium, to each of the culture solution E9~E14 and C6, were inoculated with wine yeast obtained in the pre-culture 3. In addition, wine yeast was not inoculated into the main culture solution C7. After inoculation, the main cultures E9 to E14 and C6 to C7 were allowed to stand in a thermostatic chamber at room temperature of 24.5 ° C. to carry out main culture of wine yeast. Table 7 below shows the results of the main culture on the first day, and Table 8 shows the results of the main culture on the fourth day. In addition, FIG. 2 shows the relationship (yeast growth curve) between the number of days of culture from the time of yeast inoculation and the cell concentration in the main culture solution.

<Main culture solutions C6 and C7>
Main culture solutions C6 and C7 were prepared in the same procedure as the main culture solution C2.

<Main culture solution E9>
First, 4.36 kg of cold water was prepared for 1 kg of barley young leaf pomace. Then, the water-soluble component in the barley young leaf juice cake was eluted into the water by immersing the barley young leaf juice cake in cold water and then heating it at 70 ° C. for 3 hours. After heating, the barley young leaf squeezed lees were separated by filtration to recover the aqueous solution, and the aqueous solution was spray-dried to prepare a spray-dried product. Then, this spray-dried product was used as barley young leaf extract powder. Here, the yield of the young barley leaf extract powder was 0.007%. Next, except that 0.21 g of barley young leaf extract powder (extract powder 1) was added as an activating component to a mixed solution in an Ellenmeier flask with respect to a liquid volume of 150 mL. The main culture solution E9 was prepared by the same procedure.

<Main culture solution E10>
The procedure is the same as that of the main culture solution C6, except that 0.021 g of young barley leaf extract powder (extract powder 2) is added as an activating component to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. Then, the main culture solution E10 was prepared. Here, the extract powder 2 is a barley young leaf extract powder similar to the main culture solution E9 except that the amount added is different.

<Main culture solution E11>
The procedure is the same as that of the main culture solution C6, except that 0.004 g of young barley leaf extract powder (extract powder 3) is added as an activating component to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. Then, the main culture solution E11 was prepared. Here, the extract powder 3 is a barley young leaf extract powder similar to the main culture solution E9 except that the amount added is different.

<Main culture solution E12>
First, barley young leaf pomace was roasted in an oven (Yamato Drying Oven DX300) at 120 ° C. for 1 hour. This roasted product was designated as roasted juice lees 1. Next, in the same procedure as in the main culture solution C6, except that 3 g of roasted juice lees 1 was added as an activating component to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. The main culture solution E12 was prepared.

<Main culture solution E13>
First, barley young leaf pomace was roasted in an oven (Yamato Drying Oven DX300) at 150 ° C. for 1 hour. This roasted product was designated as roasted juice lees 2. Next, in the same procedure as in the main culture solution C6, except that 3 g of roasted juice lees 2 was added as an activating component to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. The main culture solution E13 was prepared.

<Main culture solution E14>
After that, the procedure was the same as that of the main culture solution C6, except that 3 g of barley young leaf pomace (squeezed lees) was added as an activating component to the mixed solution in the Renmeier flask with respect to a liquid volume of 150 mL. This culture solution E14 was prepared.

[Evaluation]
The following evaluations were carried out for the main culture solutions E9 to E14 and C6 to C7 one day after the yeast inoculation.

{appearance}
The main culture solutions E9 to E14 and C6 to C7 were visually confirmed, respectively, and the presence or absence of white bubbling on the liquid surface inside the flask was evaluated. As a result, white bubbling was confirmed on the liquid surface in the flask in the main culture solutions E9 to E14, and no white bubbling was confirmed on the liquid surface in the flask in the main culture solutions C6 to C7.

{Number of bacteria}
The number (cell concentration) of each of the main culture solutions E9 to E14 and C6 to C7 was measured by the same procedure as in the preculture 3.

{sugar content}
The sugar content was measured by the same procedure as in Fermentation Example 1.

{Al number (alcohol number)}
The alcohol number was measured by the same procedure as in Fermentation Example 1.

{PH}
The pH was measured in the same procedure as in Fermentation Example 1.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main culture solutions E9 to E14 and C6 to C7 was evaluated in the same manner as in Fermentation Example 1.

In addition, the flavors of the main culture solutions E9 to E14 and C6 were also evaluated. The main culture solution E9 exhibited a sour fruit-like aroma and sweetness. The main culture solution E10 exhibited an alcoholic flavor with sweetness. The main culture solution E11 exhibited a sweetness with a slight acidity. From the results of the main culture solutions E9 to E10, the effect of the young barley leaf extract powder showed concentration dependence. The main culture solutions E12 and E13 each exhibited a tea-like scent and an ester odor. The main culture solution E14 exhibited an ester odor accompanied by a plum-like aroma. The main culture solution C6 exhibited only sweetness accompanied by acidity. Moreover, since the main culture solution C7 was not inoculated with yeast, the flavor was not evaluated.

[Evaluation]
The following evaluations were carried out for the main culture solutions E9 to E14 and C6 to C7 4 days after the yeast inoculation.

{Number of bacteria}
The number of each of the main culture solutions E9 to E14 and C6 to C7 (mycelium concentration) was measured by the same procedure as one day after the yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as one day after yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured in the same procedure as one day after yeast inoculation.

{PH}
The pH was measured in the same procedure as one day after yeast inoculation.

{Foam height}
Foam height was measured in the same manner as one day after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E9 to E14 and C6 to C7 was evaluated in the same manner as one day after yeast inoculation.

In addition, the flavors of the main culture solutions E9 to E14 and C6 were also evaluated. The main culture solution E9 exhibited a wine-like flavor accompanied by an acidity. The main culture solution E10 exhibited an alcoholic flavor accompanied by a weak acidity. The main culture solution E11 exhibited a heavy acid odor accompanied by an ester odor, sweetness and bitterness. The main culture solutions E12 and E13 each exhibited a tea-like scent and bitterness. The main culture solution E14 exhibited a tea-like scent and a bitter alcoholic flavor. The main culture solution C6 exhibited sweetness and pungent taste accompanied by an ester odor and an alcohol odor, but did not exhibit a flavor due to the activating component. Here, the reason why the main culture solution C6 exhibited an ester odor and an alcohol odor is that autolysis of wine yeast occurs during the main culture, and by using this autolyzed product as a nutritional substance, fermentation by wine yeast is started / It is believed that it was promoted.

From the results in Table 8, it is expected that any of the main culture solutions E9 to E14 can be used as a food (for example, beverage, cake) or a seasoning for adding flavor to food.

[Fermentation example 4]
<< Pre-culture 4 >>
Pre-culture of wine yeast was carried out in the same procedure as in pre-culture 2. After that, at the time of the main culture, wine yeast was collected with a platinum loop to prepare a bacterial suspension in advance, and the bacterial cell concentration was measured using a Toma hemocytometer.

<< Main culture 4 >>
The same mixed solution as in main culture 1 was prepared except that the basic component was 120 g of glucose per 1 L of water. The following main culture solutions E15 to E17 and C8 to C11 were prepared. Then, the wine yeast obtained in the pre-culture 4 was inoculated into each of the main culture solutions E15 to E17 and C8 to C11 so that the initial bacterial concentration was 4.33 × 10 ^{5 cells / ml-media.} In addition, wine yeast was not inoculated into the main culture solutions C10 and 11. After inoculation, the main cultures E15 to E17 and C8 to C11 were allowed to stand in a constant temperature room at room temperature of 24.5 ° C. to carry out the main culture of wine yeast. Table 9 below shows the results of the main culture on the first day, Table 10 shows the results of the main culture on the second day, and Table 11 shows the results of the main culture on the third day. In addition, FIG. 3 shows the relationship (yeast growth curve) between the number of days of culture from the time of yeast inoculation and the cell concentration in the main culture solution. Further, FIGS. 4 to 6 show the appearance of each of the main culture solutions on the first day, the second day, and the third day from the time of yeast inoculation, respectively.

<Main culture solutions C9 and C10>
Main culture solutions C9 and C10 were prepared in the same procedure as the main culture solution C2 except that the basic component was 120 g of glucose per 1 L of water.

<Main culture solution E15>
From then on, the procedure was the same as that for the main culture solution C9, except that 3.75 g of crushed fruit (Repoca) was added as an activating component to the mixed solution in the Erlenmeyer flask for a volume of 150 mL. A culture solution E15 was prepared. Here, Repoca is a powder produced by crushing and mixing whole fruits of lemon, kabosu and sudachi, and then spray-drying a mixed solution to which sugars and edible polysaccharides are added. Further, the production of Repoca was specifically carried out based on the method described in Japanese Patent Application Laid-Open No. 2004-350676.

<Main culture solution E16>
After that, the main culture solution E16 was prepared by the same procedure as the main culture solution C9 except that 3.75 g of brown sugar was added as an activating component to the mixed solution in the Erlenmeyer flask with respect to the liquid volume of 150 mL. did.

<Main culture solution E17>
The same as the main culture solution C9 thereafter, except that 3.75 g of barley young leaf squeezed lees (squeezed lees) was added as an activating component to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. In the procedure, the main culture solution E17 was prepared.

<Main culture solution C8>
After that, the main culture solution C8 was added to the mixed solution in the Ellenmeier flask in the same procedure as the main culture solution C9 except that 3.75 g of granulated sugar was added as an activating component to a liquid volume of 150 mL. Made.

<Main culture solution C11>
The main culture solution C11 was prepared in the same procedure as the main culture solution C9 except that the amount of glucose was 120 g with respect to 1 L of water.

[Evaluation]
The following evaluations were carried out for the main culture solutions E15 to E17 and C8 to C10 one day after the yeast inoculation.

{appearance}
The main culture solutions E15 to E17 and C8 to C9 were visually confirmed, respectively, and white foaming on the liquid surface in the flask was evaluated (see FIG. 4). In the main culture solution E15, white bubbles were generated on the entire liquid surface of the flask, and the bubble height was 5 mm to 10 mm. Furthermore, when the flask of the main culture solution E15 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. It was confirmed that the main culture solution E16 was turbid and slightly white bubbles were generated along the edge of the liquid surface in the flask. Furthermore, when the flask of the main culture solution E16 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution E17, the wheat fibers in the flask spread throughout the solution, bubbles are generated so that the wheat fibers push up the liquid surface, and bubbles in a layer in which the wheat fibers and bubbles are mixed on the liquid surface. It was confirmed that the height was 20 mm from the liquid level, and the foam height of the foam-only layer was 5 mm to 8 mm. Of the two flasks of the main culture solution C8, one flask did not generate bubbles on the liquid surface, but one flask generated slight bubbles along the edge of the liquid surface. Further, in the main culture solution C9, bubbles were slightly generated along the edge of the liquid surface in the flask, and the bubble height was 2 mm to 4 mm. Further, when the flask of the main culture solution C9 was shaken, foaming accompanying fermentation was confirmed in the solution. Since the main culture solution C10 was not inoculated with yeast, the appearance of the main culture solution C10 was not evaluated.

{Number of bacteria}
The number of bacteria (cell concentration) of each of the main culture solutions E15 to E17 and C8 to C9 was measured by the same procedure as in the preculture 3.

{Live bacteria rate}
Each bacterial suspension of the main culture solutions E15 to E17 and C8 to C9 is prepared, and the viable cell count is calculated with an inverted microscope using a Toma hemocytometer. The bacterial suspension is diluted in advance so that the number of bacterial cells is 100 or more in the field of view for counting. The viable cell rate was calculated based on the following formula (1).
Viable cell rate (%) = (live cell count / (live cell count + dead cell count) x 100 ... (1).

{sugar content}
The sugar content was measured by the same procedure as in Fermentation Example 1.

{Al number (alcohol number)}
The alcohol number was measured by the same procedure as in Fermentation Example 1.

{PH}
The pH was measured in the same procedure as in Fermentation Example 1.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main culture solutions E15 to E17 and C8 to C9 was evaluated in the same manner as in Fermentation Example 1.

In addition, the flavors of the main culture solutions E15 to E17 and C8 to C9 were also evaluated. The main culture solution E15 has a heavy and acidic aroma peculiar to citrus fruits and a taste suitable for seasonings of alcoholic beverages or cakes having a citrus juice cake-like aroma. The main culture solution E16 has a sweet aroma of molasses and a wine-like aroma, and exhibits a sweet taste, but no alcoholic flavor is felt. The main culture solution E17 has a fresh aroma immediately after cutting wheat, a green tea-like aroma, and a wine-like aroma, and exhibits an sour and alcoholic flavor. The main culture solution C8 has a bitter and pungent scent with a medium odor, and although it is sweeter than the main culture solution E16, it does not have an alcoholic flavor. The main culture solution C9 has a sweetness accompanied by a medium odor.

[Evaluation]
The following evaluations were carried out for the main culture solutions E15 to E17 and C8 to C10 2 days after the yeast inoculation.

{appearance}
The main culture solutions E15 to E17 and C8 to C9 were visually confirmed, respectively, and white foaming on the liquid surface in the flask was evaluated (see FIG. 5). In the main culture solution E15, white bubbles were generated along the edge of the liquid surface in the flask, and it was confirmed that the bubble height was lower than that in the case of the first day. Specifically, of the two flasks, one flask had a foam height of about 2 mm, and the other flask had a foam height of about 5 mm. Furthermore, when the flask of the main culture solution E15 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. It was confirmed that the main culture solution E16 was turbid and slightly white bubbles were generated along the edge of the liquid surface in the flask. Furthermore, when the flask of the main culture solution E16 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution E17, it was confirmed that the wheat fibers in the flask spread throughout the solution and bubbles were generated so that the wheat fibers pushed up the liquid level, and the bubble height was about 3 mm from the liquid level. Furthermore, when the flask of the main culture solution E15 of the main culture solution E17 was shaken, it was confirmed that although the wheat fibers were diffused throughout the solution, bubbles due to fermentation were generated in the solution. In the main culture solution C8, bubbles were generated on the liquid surface in the flask, and it was confirmed that the bubble height was 8 mm to 9 mm. Furthermore, it was also confirmed that when the flask of the main culture solution C8 was shaken, the bubbles associated with fermentation became about 12 mm. In the main culture solution C9, a slight amount of white bubbles were generated along the edge of the liquid surface in the flask, and it was confirmed that the bubble height was 2 mm to 4 mm. Furthermore, when the flask of the main culture solution C9 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. Since the main culture solution C10 was not inoculated with yeast, the appearance of the main culture solution C10 was not evaluated.

{Number of bacteria}
The number (cell concentration) of each of the main culture solutions E15 to E17 and C8 to C9 was measured by the same procedure as one day after the yeast inoculation.

{Live bacteria rate}
The viable cell rate was calculated by the same procedure as one day after yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as one day after yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured in the same procedure as one day after yeast inoculation.

{PH}
The pH was measured in the same procedure as one day after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E15 to E17 and C8 to C9 was evaluated in the same manner as one day after yeast inoculation.

In addition, the flavors of the main culture solutions E15 to E17 and C8 to C9 were also evaluated. The culture solution E15 has an acidic aroma peculiar to citrus peel, an alcoholic flavor, and a taste suitable for seasonings of alcoholic beverages or cakes having a citrus juice cake-like aroma. The main culture solution E16 has a sweet scent of molasses and a wine-like aroma, and exhibits a sweet taste, but no alcoholic flavor is not felt. Such a main culture solution E16 has properties suitable for seasonings such as beverages and cakes. The main culture solution E17 has a green tea-like scent and a bitter barley-like scent, and exhibits an alcoholic flavor. The main culture solution C8 has a sweet and slightly sour alcoholic flavor as well as an acidity. The main culture solution C9 has a bitterness associated with a medium odor and a slight sweetness.

[Evaluation]
The following evaluations were carried out for the main culture solutions E15 to E17 and C8 to C11 3 days after the yeast inoculation.

{appearance}
The main culture solutions E15 to E17 and C8 to C9 were visually confirmed, respectively, and white foaming on the liquid surface in the flask was evaluated (see FIG. 6). In the main culture solution E15, it was confirmed that white bubbles were generated along the edge of the liquid surface in the flask. Furthermore, when the flask of the main culture solution E15 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. It was confirmed that the main culture solution E16 was turbid and slightly white bubbles were generated along the edge of the liquid surface in the flask. Furthermore, when the flask of the main culture solution E16 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution E17, it was confirmed that the wheat fibers in the flask were taken into the solution and that white bubbles were slightly generated along the edge of the solution surface. Furthermore, when the flask of the main culture solution E15 of the main culture solution E17 was shaken, it was confirmed that although the wheat fibers were diffused throughout the solution, bubbles due to fermentation were generated in the solution. In the main culture solution C8, white bubbles were generated along the edge of the liquid surface in the flask, and it was confirmed that the bubble height was 5 mm to 7 mm, depending on the measurement position. In the main culture solution C9, a slight amount of white bubbles were generated along the edge of the liquid surface in the flask, and it was confirmed that the bubble height was 2 mm to 4 mm. Furthermore, when the flask of the main culture solution C9 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. Since the main culture solutions C10 and C11 were not inoculated with yeast, the appearance of the main culture solutions C10 and C11 was not evaluated.

{Number of bacteria}
The number (cell concentration) of each of the main culture solutions E15 to E17 and C8 to C9 was measured by the same procedure as one day after the yeast inoculation.

{Live bacteria rate}
The viable cell rate was calculated by the same procedure as one day after yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as one day after yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured in the same procedure as one day after yeast inoculation.

{PH}
The pH was measured in the same procedure as one day after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E15 to E17 and C8 to C9 was evaluated in the same manner as one day after yeast inoculation.

In addition, the flavors of the main culture solutions E15 to E17 and C8 to C9 were also evaluated. The culture solution E15 has an acidic aroma peculiar to citrus peel, an alcoholic flavor, and a taste suitable for seasonings of alcoholic beverages or cakes having a citrus juice cake-like aroma. The main culture solution E16 has a sweet aroma of molasses and a wine-like aroma, and also has a sweetness and an alcoholic flavor. The main culture solution E17 has a scent peculiar to the barley leaf juice, and also has acidity, bitterness, and alcoholic flavor. The main culture solution C8 is slightly sweeter than the main culture solution E16 and has a slight alcoholic aroma that makes the main culture solution feel slightly sour, but does not feel a suitable alcoholic flavor. The main culture solution C9 has a bitterness associated with a medium odor and a slight sweetness. The main culture solution C11 has a scent and sweetness peculiar to yeast extract.

[Fermentation example 5]
<< Pre-culture 5 >>
Pre-culture of wine yeast was carried out in the same procedure as in pre-culture 2. After that, at the time of the main culture, wine yeast was collected with a platinum loop to prepare a bacterial suspension, and the bacterial cell concentration was measured using a Toma hemocytometer.

<< Main culture 5 >>
The same mixed solution as in Main Culture 1 was prepared except that the basic component was 120 g of glucose per 1 L of water and yeast extract was not contained. The following main culture solutions E18 to E20 and C12 to C16 were prepared. Then, the wine yeast obtained in the pre-culture 5 was inoculated into each of the main culture solutions E18 to E20 and C12 to C14 so that the initial bacterial concentration was 4.33 × 10 ^{5 cells / ml-media.} In addition, wine yeast was not inoculated into the main culture solutions C15 and 16. After inoculation, the main cultures E18 to E20 and C12 to C16 were allowed to stand in a thermostatic chamber at room temperature of 24.5 ° C. to carry out main culture of wine yeast. Table 12 below shows the results of the main culture on the first day, Table 13 shows the results of the main culture on the second day, and Table 14 shows the results of the main culture on the third day. In addition, FIG. 7 shows the relationship (yeast growth curve) between the number of days of culture from the time of yeast inoculation and the cell concentration in the main culture solution. Further, FIGS. 8 to 10 show the appearance of each of the main culture solutions on the first day, the second day, and the third day from the time of yeast inoculation, respectively.

<Main culture solutions C14 and C15>
Main culture solutions C14 and C15 were prepared in the same procedure as the main culture solution C2 except that the basic component was 120 g of glucose per 1 L of water and no yeast extract was contained.

<Main culture solution E18>
From then on, the procedure was the same as that for the main culture solution C14, except that 3.75 g of crushed fruit (Repoca) was added as an activating component to the mixed solution in the Erlenmeyer flask with respect to a liquid volume of 150 mL. A culture solution E18 was prepared. Here, the repoca is the same as that of the main culture solution E15.

<Main culture solution E19>
After that, the main culture solution E19 was prepared by the same procedure as the main culture solution C14 except that 3.75 g of brown sugar was added as an activating component to the mixed solution in the Erlenmeyer flask with respect to the liquid volume of 150 mL. did.

<Main culture solution E20>
The same as the main culture solution C14 thereafter, except that 3.75 g of barley young leaf squeezed lees (squeezed lees) was added as an activating component to the mixed solution in the Ellenmeier flask with respect to a liquid volume of 150 mL. In the procedure, the main culture solution E20 was prepared.

<Main culture solution C12>
After that, the main culture solution C12 was added to the mixed solution in the Erlenmeyer flask in the same procedure as the main culture solution C14, except that 3.75 g of granulated sugar was added as an activating component to a liquid volume of 150 mL. Made.

<Main culture solution C13>
3.75 g of roasted coffee hot water extract lees (roasted coffee lees; hot water extract lees of roasted coffee bean powder) as an activating ingredient is added to the mixed solution in the Ellenmeier flask for a liquid volume of 150 mL. After that, the main culture solution C13 was prepared in the same procedure as the main culture solution C14 except that it was added.

<Main culture solution C16>
The main culture solution C16 was prepared in the same procedure as the main culture solution C14 except that the amount of glucose was 120 g with respect to 1 L of water.

[Evaluation]
The following evaluations were carried out for the main culture solutions E18 to E20 and C12 to C15 one day after the yeast inoculation.

{appearance}
The main culture solutions E18 to E20 and C12 to C14 were visually confirmed, respectively, and white foaming on the liquid surface in the flask was evaluated (see FIG. 8). It was confirmed that in the main culture solution E18, the solution was turbid, a white color was generated on the entire surface of the solution, and the bubble height was 0.3 mm to 0.5 mm. Furthermore, when the flask of the main culture solution E18 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution E19, it was confirmed that the solution was turbid and white bubbles were slightly generated along the edge of the solution surface. Furthermore, when the flask of the main culture solution E19 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution E20, it was confirmed that the wheat fibers in the flask spread throughout the solution and bubbles were generated so that the wheat fibers pushed up the liquid surface, and the bubble height was 8 mm to 10 mm. Furthermore, when the flask of the main culture solution E20 was shaken, it was confirmed that although the wheat fibers were diffused throughout the solution, bubbles associated with fermentation were generated in the solution. In the main culture solution C12, it was confirmed that a slight amount of white bubbles were generated along the edge of the liquid surface in the flask. In the main culture solution C13, the roasted coffee grounds are moved to the upper part of the liquid in a stationary state, and white bubbles are slightly generated along the edge of the liquid surface in the flask, and the foam height is 0.3 mm to 0. It was confirmed that it was about 0.6 mm. Furthermore, when the flask of the main culture solution C13 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution C14, it was confirmed that a slight amount of white bubbles were generated along the edge of the liquid surface in the flask. However, even when the flask of the main culture solution C14 was shaken, it was not confirmed that bubbles associated with fermentation were generated in the solution. Since the main culture solution C15 was not inoculated with yeast, the appearance of the main culture solution C15 was not evaluated.

{Number of bacteria}
The number of bacteria (cell concentration) of each of the main culture solutions E18 to E20 and C12 to C14 was measured by the same procedure as in the preculture 5.

{Live bacteria rate}
The viable cell rate was calculated in the same manner as in Fermentation Example 4.

{sugar content}
The sugar content was measured by the same procedure as in Fermentation Example 4.

{Al number (alcohol number)}
The alcohol number was measured by the same procedure as in Fermentation Example 4.

{PH}
The pH was measured in the same procedure as in Fermentation Example 4.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main culture solutions E18 to E20 and C12 to C15 was evaluated in the same manner as in Fermentation Example 4.

In addition, the flavors of the main culture solutions E18 to E20 and C12 to C14 were also evaluated. The culture solution E18 has a citrus-specific aroma and a taste suitable for seasonings of alcoholic beverages or cakes having a citrus pomace-like aroma. Although the main culture solution E19 has a sweet wine-like aroma and sweetness of molasses, no alcoholic flavor is felt. Such main culture solution E19 has properties suitable for seasonings for cakes or foods. The main culture solution E20 has a fresh aroma immediately after cutting wheat, a green tea-like aroma, and a wine-like aroma, and exhibits an sour and alcoholic flavor. Therefore, if the squeezed lees can be solubilized into a high-concentration raw material, it is expected that a suitable seasoning can be produced from this raw material. No suitable scent was obtained with this culture solution C12. From this result, it is considered that granulated sugar tends to be difficult to activate fermentation by yeast. The main culture solution C13 has a fresh coffee-like aroma and a coffee-like taste. The main culture solution C14 is almost odorless and has a sweet taste. The main culture solution C15 has no particular odor and is a sweet liquid.

[Evaluation]
The following evaluations were carried out for the main culture solutions E18 to E20 and C12 to C15 two days after the yeast inoculation.

{appearance}
The main culture solutions E18 to E20 and C12 to C14 were visually confirmed, respectively, and white foaming on the liquid surface in the flask was evaluated (see FIG. 9). In the main culture solution E18, a slight amount of white bubbles were generated along the edge of the liquid surface in the flask, and it was confirmed that the bubble height was about 4 mm to 5 mm. Furthermore, when the flask of the main culture solution E18 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution E19, although the solution was turbid, it was confirmed that there were no bubbles on the liquid surface. In the main culture solution E20, it was confirmed that the wheat fibers in the flask spread throughout the solution and bubbles were generated so that the wheat fibers pushed up the liquid level, and the bubble height was about 4 mm to 5 mm from the liquid level. It was. Furthermore, when the flask of the main culture solution E20 was shaken, it was confirmed that although the wheat fibers were diffused throughout the solution, bubbles associated with fermentation were generated in the solution. In the main culture solution C12, it was confirmed that there were no bubbles on the liquid surface. In the main culture solution C13, it was confirmed that bubbles were generated on the entire liquid surface as a lump at the center of the liquid surface, and the bubble height was about 6 mm from the liquid surface. Furthermore, it was also confirmed that when the flask of the main culture solution C13 was shaken, bubbles associated with fermentation were generated along the inner surface of the flask, and the bubble height was about 12 m. In the main culture solution C14, although the solution was slightly turbid, no bubbles were generated, so fermentation by yeast was not confirmed. Since the main culture solution C15 was not inoculated with yeast, the appearance of the main culture solution C15 was not evaluated.

{Number of bacteria}
The number (cell concentration) of each of the main culture solutions E18 to E20 and C12 to C14 was measured by the same procedure as one day after the yeast inoculation.

{Live bacteria rate}
The viable cell rate was calculated in the same manner as one day after yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as one day after yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured in the same procedure as one day after yeast inoculation.

{PH}
The pH was measured in the same procedure as one day after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E18 to E20 and C12 to C15 was evaluated in the same manner as one day after yeast inoculation.

In addition, the flavors of the main culture solutions E18 to E20 and C12 to C14 were also evaluated. The main culture solution E18 has an acidic aroma peculiar to the citrus peel and a taste suitable for seasonings such as citrus juice cake-like aromatic alcoholic beverages or cakes. The main culture solution E19 has a sweet aroma of molasses and a wine-like aroma, and exhibits a sweet taste. Such main culture solution E19 has properties suitable for seasonings such as beverages and cakes. The main culture solution E20 has a green tea-like scent and a bitter barley-like scent, and exhibits an alcoholic flavor. The main culture solution C12 has a sugary taste and exhibits a slight sweetness. The main culture solution C13 has a coffee-like flavor and sweetness. The main culture solution C14 has a slight sweetness.

[Evaluation]
The following evaluations were carried out for the main culture solutions E18 to E20 and C12 to C16 3 days after the yeast inoculation.

{appearance}
The main culture solutions E18 to E20 and C12 to C14 were visually confirmed, respectively, and white foaming on the liquid surface in the flask was evaluated (see FIG. 10). In the main culture solution E18, white bubbles were generated along the edge of the liquid surface in the flask, and it was confirmed that the bubble height was 3 mm to 4 mm. Furthermore, when the flask of the main culture solution E18 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In this culture solution E19, it was confirmed that no bubbles were generated on the liquid surface, the upper part of the liquid was transparent and brown, and the lower part of the liquid had white turbidity. Further, when the flask of the main culture solution E19 was shaken, it was confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution E20, it was confirmed that the wheat fibers in the flask were taken into the solution, white bubbles were slightly generated along the edge of the liquid surface, and the bubble height was 4 mm to 5 mm. Furthermore, when the flask of the main culture solution E20 was shaken, it was confirmed that although the wheat fibers were diffused throughout the solution, bubbles associated with fermentation were generated in the solution. In the main culture solution C12, it was confirmed that no bubbles were generated on the surface of the solution and that the lower part of the solution was turbid. Furthermore, when the flask of the main culture solution C12 was shaken, it was confirmed that although the solution was turbid, bubbles associated with fermentation did not occur in the solution. In the main culture solution C13, it was confirmed that bubbles were generated on the entire surface of the solution. Furthermore, when the flask of the main culture solution C13 was shaken, it was also confirmed that bubbles associated with fermentation were generated in the solution. In the main culture solution C14, it was confirmed that no bubbles were generated on the liquid surface. Furthermore, it was also confirmed that even if the flask of the main culture solution C14 was shaken, bubbles associated with fermentation were not generated in the solution. Since the main culture solutions C15 and C16 were not inoculated with yeast, the appearance of the main culture solutions C15 and C16 was not evaluated.

{Number of bacteria}
The number (cell concentration) of each of the main culture solutions E18 to E20 and C12 to C14 was measured by the same procedure as one day after the yeast inoculation.

{Live bacteria rate}
The viable cell rate was calculated in the same manner as one day after yeast inoculation.

{sugar content}
The sugar content was measured by the same procedure as one day after yeast inoculation.

{Al number (alcohol number)}
Alcohol content was measured in the same procedure as one day after yeast inoculation.

{PH}
The pH was measured in the same procedure as one day after yeast inoculation.

{Sensory test}
The presence or absence of ethanol and ester compounds in each of the main cultures E18 to E20 and C12 to C16 was evaluated in the same manner as one day after yeast inoculation.

In addition, the flavors of the main culture solutions E18 to E20 and C12 to C14 were also evaluated. This culture solution E18 has an acidic aroma and sweetness peculiar to citrus peels, and has a taste suitable for seasonings of alcoholic beverages or cakes having a citrus juice cake-like aroma. The main culture solution E19 has a sweet aroma of molasses and a wine-like aroma, and exhibits a sweet taste. Furthermore, the main culture solution E19 also has an alcoholic flavor. The main culture solution E20 has an aroma, acidity and bitterness peculiar to the barley leaf juice, and also has an alcoholic flavor. The main culture solution C12 has a slightly stronger sweetness than the main culture solution E19. The main culture solution C13 has a coffee-like flavor and sweetness. The main culture solution C14 has a slight scent and sweetness. The main culture solution C16 is a liquid having a sweet taste.

Further, from the results in Table 14, it was confirmed that the main culture solutions E18 and E19 tended to suppress the growth of yeast as compared with the main culture solutions E20 and C13.

From the results shown in FIG. 7, it was confirmed that wine yeast proliferates actively by adding the activating component to the main culture solution even if the main culture solution does not contain yeast extract.

Furthermore, based on the results of fermentation examples 1 to 5, especially the results of the sensory test and flavor evaluation, each of barley young leaf juice cake, barley young leaf juice extract powder, roasted tea leaves, Japanese tea leaves, and black tea leaves was used as an activating component. The fermented liquor obtained is suitable for beverages, and the fermented liquor in which each of the crushed citrus fruit and brown sugar is used as an activating ingredient is a seasoning for flavoring beverages, confectionery, and cakes. It is expected that it is suitable for.

[Discussion of Fermentation Examples 1-5]
In Fermentation Examples 1 to 5, in order to construct a measurement system for comprehensively detecting the physiological activity of the activating component, alcohol production, aroma, taste, appearance, and aroma caused by esters are used as indicators of fermentation by yeast. Growth and the like were evaluated.

The main culture broths of Culture Examples 1 to 4 contain glucose, yeast extract, KH ₂ PO ₄ , (NH ₄ ) ₂ SO ₄ , 0054 ₄ , and seaweed ash extract. When the activating component is not added to such a main culture solution, fermentation by yeast tends to be extremely low even if the wine yeast Saccharomyces cerevisiae OC-2 is inoculated. This indicates that each component other than the activating component is difficult to support the growth of yeast.

As activating ingredients, citrus fruit crushed repoca, brown sugar, roasted barley young leaf juice lees, unroasted barley young leaf juice lees, roasted tea leaves, Japanese tea leaves, black tea leaves, barley young leaf juice In the main culture solution to which any of the extract powders was added, fermentation by wine yeast was activated and yeast growth was supported. As a result, alcohol production, aroma caused by esters, appearance of vigorous growth, and increase in yeast count were confirmed. That is, it was confirmed that the activating component activates fermentation by wine yeast and supports yeast growth.

By adding the activating component in this way, yeast growth, sugar consumption and ethanol production were promoted, and the flavor caused by the activating component and the aroma considered to be produced by fermentation with wine yeast were obtained. Therefore, the activating ingredient is also considered to be useful in the production of useful processed foods such as beverages and seasonings.

In addition, even in the main culture solution to which roasted coffee hot water extract lees was added as an activating component, fermentation by wine yeast was activated and yeast growth was supported, but roasted coffee heat was used as an activating component. It was confirmed that a flavor suitable for food or seasoning can be obtained without using water-extracted yeast.

Further, it is considered that a suitable amount of the activating component is about 0.1% by mass to 3% by mass, that is, about 0.1 to 3 w / v% with respect to the amount of the main culture solution.

Even if the same activating component is used in Culture Examples 1 to 5, it is considered that the variation in the results is due to the fact that the activating component is a crude solid substance.

It can be assumed that the activating component functions as a stressor for yeast growth, and the physiological response response that appears is considered to be related to the measured values directly linked to yeast growth and the aroma component due to the characteristics of yeast. ..

In addition, it is considered that there are components that are greatly related to yeast fermentation in the activating components, and it is common that at least ethanol and ester compounds are produced during fermentation regardless of the type of stress on yeast. Further, even if the activating components are different, assuming that a common metabolic system acts on each activating component, it is considered that a fermentation broth (particularly an ester compound) peculiar to each activating component can be obtained.

From the results of Fermentation Examples 1 to 5, it was confirmed that the activating component has an activating effect on yeast fermentation because it is involved in fermentation by wine yeast. That is, it is considered that by growing wine yeast in the presence of the activating component, it can be easily determined from the result whether or not the activating component is involved in yeast fermentation. It can be seen that the evaluation method of the sensory test in yeast fermentation can be a method for predicting the effective utilization of processed agricultural products and processed agricultural wastes by yeast fermentation.

In addition, since wine yeast is a eukaryote, it is considered to play a role as a preliminary step for examining the effect of the activating component on animal cells.

Claims (5)

Under the condition that yeast cannot grow , it contains sugar and at least one of barley young leaf processed product and barley young leaf processed waste, and the amount of the sugar is in the range of 12 w / v% to 25 w / v%. Preparing the culture solution and
Inoculating the culture solution with yeast
To produce the yeast metabolite in the culture medium,
including,
Yeast fermentation method. The metabolite contains at least ethanol and esters.
The method for yeast fermentation according to claim 1. The processed barley young leaf product contains barley young leaf juice extract powder or crushed barley young leaf crushed product.
The barley young leaf processing waste is barley young leaf squeezed lees.
The method for yeast fermentation according to claim 1 or 2. A method for producing a food or seasoning, which comprises producing a food or a seasoning using the fermented liquid obtained by the method for yeast fermentation according to any one of claims 1 to 3 . The method for yeast fermentation according to any one of claims 1 to 3.
Method for producing yeast fermented liquid .

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