JP6984086B2 - How to make fermented seaweed extract - Google Patents

Description

The present invention relates to a fermented seaweed extract, a method for producing the same, and the like.

Seaweed has been used for food all over the world for a long time, and various studies have been made on methods for preparing seaweed extract from seaweed as a raw material. For example, in Patent Document 1, in a method of producing an extract using crushed knots and / or seaweed as a raw material and using an alcohol solution as an extraction solvent, extraction is performed using alcohol solutions having different alcohol concentrations as the extraction solvent. , A method for producing an extract, which comprises mixing the extracts extracted at each concentration, is disclosed.

Further, Patent Document 2 discloses a seaweed food in which at least one part of seaweed is fermented by the action of edible bacteria, and the edible bacteria are used for about 1 to 5 days, particularly 2 It is described that the seaweed food obtained after fermenting for about 3 days is eaten as it is.

However, until now, it has not been known that a fermented seaweed extract having an excellent flavor can be obtained by extracting from seaweed fermented with yeast using an alcohol solution.

Japanese Unexamined Patent Publication No. 2007-20558 Japanese Unexamined Patent Publication No. 04-258273

The present invention provides a fermented seaweed extract having a high flavor strength, a strong flavor peculiar to seaweed, and a suppressed yeast odor, a method for producing the same, and foods and drinks containing the fermented seaweed extract.

The inventors have found that by fermenting seaweed with yeast and then extracting it in an alcohol solution, it is possible to produce a fermented seaweed extract that has a high flavor value, a strong flavor peculiar to seaweed, and suppresses the yeast odor. , The present invention has been completed.

That is, the present invention relates to the following aspects [1] to [7].
[1] A method for producing a fermented seaweed extract, which comprises fermenting seaweed with yeast and then extracting it in an alcohol solution.
[2] The method for producing a fermented seaweed extract according to [1], wherein the fermentation time is less than 24 hours.
[3] The method for producing a fermented seaweed extract according to [1] or [2], wherein the water content at the time of fermentation is 0.5 to 10 parts by weight with respect to 1 part by weight of seaweed.
[4] The method for producing a fermented seaweed extract according to any one of [1] to [3], which comprises extracting in a 10 to 80% by weight alcohol solution.
[5] The method for producing a fermented seaweed extract according to any one of [1] to [4], wherein the concentration of acetic acid derived from fermentation in the fermented seaweed extract is 500 ppm or less.
[6] A fermented seaweed extract obtained by the production method according to any one of [1] to [5], wherein the concentration of acetic acid derived from fermentation is 500 ppm or less.
[7] A food or drink containing the fermented seaweed extract according to [6].

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a fermented seaweed extract having a high flavor titer, a strong flavor peculiar to seaweed, a suppressed yeast odor, and an excellent flavor and taste. Further, it is possible to provide a production method capable of easily producing the fermented seaweed extract. Further, by adding the fermented seaweed extract, a peculiar flavor can be imparted, and a food or drink having a good flavor can be provided.

The fermented seaweed extract according to the present invention is not particularly limited as long as it is an extract obtained by fermenting seaweed with yeast and then extracting with an alcohol solution. For example, a mixture containing seaweed and water is inoculated with yeast. After fermenting, fermented yeast extract can be obtained by adding alcohol and extracting.

Examples of seaweed include brown algae such as kelp, wakame seaweed, mozuku, hijiki and petalonia bingham, green algae such as sea lettuce, green laver and monostroma nitidum, and red algae such as pyropia tenera, neopyropia yezoensis and petalonia bingham, and their production areas and grades are not limited. Further, the seaweed may be fresh or dried. Further, the seaweed may be used as it is, or may be shredded or crushed before use.

Yeasts include Saccharomyces cerevisiae, Saccharomyces bayanus, S. pastorianus and other Saccharomyces genus, Schizosaccharomyces saccharomyces cyste schizosaccharomyces schizosaccharomyces schizosaccharomyces Bacteria belonging to the genus Candida such as Da Uchiris and the genus Saccharomyces such as Kluyveromyces marxianus can be exemplified and may be used alone or may be used alone. May be used in combination.

In the fermentation, yeast may be inoculated into a mixture containing seaweed and water to ferment it, or a culture obtained by culturing yeast by a known method and seaweed may be mixed and fermented. The fermented seaweed extract of the present invention is not particularly limited as long as it is obtained, but it is preferable to contain ^{1 × 10 6} to 1 × 10 ^{10 cfu of yeast per 1 g of seaweed at the start of fermentation, and 5 × 10 6 to} 5 × 10 ⁹ It is more preferable to include cfu, and even more preferably to include 1 × 10 ⁷ to 1 × 10 ⁹ cfu.

The fermentation conditions are preferably aeration or stirring, and the water content during fermentation is preferably 0.5 to 10 parts by weight, more preferably 1 to 8 parts by weight, and 1.5 to 5 parts by weight with respect to 1 part by weight of seaweed. The weight part is more preferable, and water may be used so as to have the water content with respect to the seaweed. The fermentation temperature is preferably 10 to 50 ° C, more preferably 20 to 45 ° C. The fermentation time is not particularly limited as long as the yeast odor of the obtained extract is not strong and does not impair the flavor peculiar to seaweed, but is preferably less than 24 hours, more preferably 5 minutes to 20 hours, and 10 minutes to. 16 hours is more preferred, and 20 minutes to 12 hours is particularly preferred. By fermenting in a short time, it is possible to appropriately impart the flavor by fermentation without impairing the flavor peculiar to seaweed, and it is possible to obtain a fermented seaweed extract having a high flavor titer. Fermentation days of several days are not preferable because the fermentation time is too long, the yeast odor becomes strong, and the flavor peculiar to seaweed is impaired.

Extraction after fermentation may be carried out by a general method, and is not particularly limited as long as an alcohol solution is used as an extraction solution and the fermented seaweed extract is treated in the extraction solution to obtain the fermented seaweed extract of the present invention. The alcohol concentration in the extraction solution is preferably 10 to 80% by weight, more preferably 20 to 70% by weight, even more preferably 30 to 60% by weight, and alcohol is added after fermentation to reach the alcohol concentration as the final concentration. Just do it. Ethanol is preferable as the alcohol. The ratio of the extract solution to the seaweed is not particularly limited, but the extract solution is preferably 1 to 20 parts by weight, more preferably 2 to 15 parts by weight, still more preferably 3 to 10 parts by weight, based on 1 part by weight of the seaweed. The extraction temperature is preferably 10 to 120 ° C, more preferably 15 to 100 ° C, still more preferably 20 to 90 ° C. The extraction time is preferably 1 minute to 12 hours, more preferably 2 minutes to 6 hours, still more preferably 5 minutes to 3 hours. The extraction may be under normal pressure conditions, pressurized conditions, or reflux extraction. It is preferable to perform solid-liquid separation after extraction, and the liquid portion can be recovered from the mixture containing the seaweed raw material by filtration with a non-woven fabric, centrifugation or the like.

The fermented seaweed extract of the present invention can be produced by the method described above. In the fermented seaweed extract of the present invention, the concentration of acetic acid derived from fermentation in the fermented seaweed extract is preferably 500 ppm or less, more preferably 400 ppm or less, still more preferably 300 ppm or less. The concentration of acetic acid derived from fermentation correlates with the odor of yeast, and if the concentration of acetic acid is too high, the odor of yeast is strong and the flavor peculiar to seaweed is impaired, so that the fermented seaweed extract of the present invention cannot be obtained. The fermented seaweed extract may be further subjected to drum drying, air drying, spray drying, vacuum drying and / or freeze drying, and used as a dried product.

Since the fermented seaweed extract of the present invention has an excellent flavor and taste, it can be used for various seasonings and foods and drinks. By adding to each seasoning and food and drink, it is possible to produce a product with a good flavor to which the flavor peculiar to seaweed is imparted. The amount added is not particularly limited as long as good functionality can be obtained, but is preferably 0.1 to 20%, more preferably 0.5 to 15%, and even more preferably 1.0 to 10%.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the present invention,% is all weight% unless otherwise specified.

[Example 1]
After adding 25 g of kelp (dried pulverized product) to 50 g of tap water and mixing, ^{2.5 g of dried yeast (Saccharomyces cerevisiae, 6 × 10 9} cfu / g) is inoculated and the temperature is 35 ° C. for 30 minutes (Example 1). -1) Fermentation was carried out for 1 hour (Example 1-2), 3 hours (Example 1-3) or 12 hours (Example 1-4). Next, 50 g of 95% ethanol was added, and the mixture was extracted at 20 ° C. for 30 minutes and then centrifuged (2000 × G for 5 minutes) to recover the liquid part. 1-1-4) were obtained. The final concentration of ethanol was 48%.

[Comparative Example 1]
After adding 25 g of kelp (dried pulverized product) to 50 g of tap water and mixing, the mixture was kept at 35 ° C. for 1 hour. Next, 50 g of 95% ethanol was added, and the mixture was extracted at 20 ° C. for 30 minutes and then centrifuged (2000 × G for 5 minutes) to recover the liquid portion to obtain 83 g of kelp extract (comparative product 1). rice field. The final concentration of ethanol was 48%.

[Comparative Example 2]
The fermentation time was set to 24 hours, and the other treatments were carried out in the same manner as in Example 1 to obtain 80 g of fermented kelp extract (comparative product 2).

[Evaluation test 1]
The acetic acid concentrations of the products 1-1 to 1-4 and the comparative products 1 and 2 were measured by gas chromatography (hereinafter referred to as GC), and the results are shown in Table 1.
<GC measurement conditions>
-Detector: FID (250 ° C)
-Column: InertCap Pure-WAX
(ID: 0.25 mm x 30 m, df: 0.25 μm, manufactured by GL Science Co., Ltd.)
-Column temperature: 40 ° C (hold for 5 minutes) → temperature rise at 10 ° C / min → 250 ° C (hold for 3 minutes)
・ Carrier gas: helium (100 kPa), 1.3 ml / min ・ Injection temperature: 250 ° C
-Internal standard substance: cyclohexanol-Sample: The sample was extracted with diethyl ether according to a conventional method.

[Evaluation test 2]
(sensory evaluation)
Sensory evaluation was carried out for the products 1-1 to 1-4 and the comparative products 1 and 2. In the sensory evaluation, 2 g of each of the implemented product or the comparative product was diluted with 98 g of boiling water as a sample, and the flavor titer, the flavor peculiar to seaweed and the yeast odor were evaluated and shown in Table 1. The evaluation of the flavor titer and the flavor peculiar to seaweed was "strong": ○ and "weak": ×. The yeast odor was evaluated as "weak": ○ and "strong": ×.

As shown in Table 1, the fermented kelp extract of the products 1-1 to 1-4 had a higher flavor titer than the kelp extract of the comparative product 1, and was preferable. Further, the fermented kelp extract of Comparative Example 2 had a high acetic acid concentration, a strong yeast odor was felt, and the flavor peculiar to kelp was impaired, which was not a preferable flavor. It was found that the acetic acid concentration increased with the fermentation time, and when the appropriate fermentation time was exceeded, the acetic acid concentration became too high and the yeast odor became stronger, so that the fermented seaweed extract of the present invention could not be obtained.

[Example 2]
To 50 g of tap water, 25 g of kelp (dried pulverized product) was added and mixed, and then ^{2.5 g of dried yeast (Saccharomyces cerevisiae, 6 × 10 9} cfu / g) was inoculated and fermented at 35 ° C. for 1 hour. Next, 50 g of a 40% ethanol aqueous solution was added, and the mixture was reflux-extracted at 80 ° C. for 30 minutes, cooled to 40 ° C., and solid-liquid separated using a non-woven fabric to obtain 67 g of fermented kelp extract (implemented product 2). rice field. The final concentration of ethanol was 20%.

[Example 3]
^{A yeast culture solution (1 × 10 7)} obtained by inoculating a liquid medium (tap water: 97%, glucose: 2%, yeast extract: 1%) with Saccharomyces cerevisiae NBRC2346 strain and shaking and culturing at 30 ° C. for 20 hours. To 50 g of cfu / g), 25 g of kelp (dried ground product) was added, mixed, and fermented at 30 ° C. for 1 hour. Next, 50 g of 95% ethanol was added, and the mixture was reflux-extracted at 80 ° C. for 30 minutes, cooled to 40 ° C., and solid-liquid separated using a non-woven fabric to obtain 78 g of fermented kelp extract (implemented product 3). .. The final concentration of ethanol was 48%.

[Example 4]
A yeast culture solution (3 × 10) obtained by inoculating a liquid medium (tap water: 97%, glucose: 2%, yeast extract: 1%) with Candida Uchiris NBRC619 strain and shaking and culturing at 30 ° C. for 20 hours. ^To 50 g of 7 cfu / g), 25 g of kelp (dried ground product) was added, mixed, and fermented at 30 ° C. for 1 hour. Next, 50 g of 95% ethanol was added, and the mixture was reflux-extracted at 80 ° C. for 30 minutes, cooled to 40 ° C., and solid-liquid separated using a non-woven fabric to obtain 77 g of fermented kelp extract (implemented product 4). .. The final concentration of ethanol was 48%.

[Comparative Example 3]
To 50 g of a liquid medium (tap water: 97%, glucose: 2%, yeast extract: 1%), 25 g of kelp (dried pulverized product) was added and mixed, and the mixture was kept at 30 ° C. for 1 hour. Next, 50 g of 95% ethanol was added, and the mixture was reflux-extracted at 80 ° C. for 30 minutes, cooled to 40 ° C., and solid-liquid separated using a non-woven fabric to obtain 78 g of kelp extract (comparative product 3). The final concentration of ethanol was 48%.

[Evaluation test 3]
Evaluation tests were carried out on the products 2 to 4 and the comparative products 3 in the same manner as in the evaluation tests 1 and 2, and the results are shown in Table 2.

As shown in Table 2, the fermented kelp extract of Examples 2 to 4 had a higher flavor titer than the kelp extract of Comparative Example 3, and was preferable.

[Example 5]
To 50 g of tap water, 10 g of sea lettuce (dried ground product) and 1 g of glucose are added and mixed, and then ^{2.5 g of dried yeast (Saccharomyces cerevisiae, 6 × 10 9} cfu / g) is inoculated and fermented at 35 ° C. for 1 hour. I let you. Next, 50 g of 95% ethanol was added, and the mixture was reflux-extracted at 80 ° C. for 30 minutes and then solid-liquid separated using a non-woven fabric to obtain 82 g of fermented sea lettuce extract (implemented product 5). The final concentration of ethanol was 48%.

[Comparative Example 4]
10 g of sea lettuce (dried ground product) and 1 g of glucose were added to 50 g of tap water, mixed, and then kept at 35 ° C. for 1 hour. Next, 50 g of 95% ethanol was added, and the mixture was reflux-extracted at 80 ° C. for 30 minutes and then solid-liquid separated using a non-woven fabric to obtain 81 g of sea lettuce extract (Comparative Product 4). The final concentration of ethanol was 48%.

[Evaluation test 3]
The evaluation test was carried out on the product 5 and the comparative product 4 in the same manner as in the evaluation tests 1 and 2, and the results are shown in Table 3.

As shown in Table 3, the fermented sea lettuce extract of Example 4 had a higher flavor titer than the sea lettuce extract of Comparative Example 4, and was preferable.

Claims (5)

A method for producing a fermented seaweed extract, which comprises fermenting seaweed with yeast for 5 minutes to 12 hours at a water content of 0.5 to 10 parts by weight with respect to 1 part by weight of seaweed, and then extracting the seaweed in an alcohol solution. .. The method for producing a fermented seaweed extract according to claim 1, wherein the extract is extracted in a 10 to 80% by weight alcohol solution. The method for producing a fermented seaweed extract according to any one of claims 1 or 2, wherein the acetic acid concentration in the fermented seaweed extract is 500 ppm or less. A fermented seaweed extract obtained by the production method according to any one of claims 1 to 3, wherein the acetic acid concentration is 500 ppm or less. A food or drink containing the fermented seaweed extract according to claim 4.