JPH0446548B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a fermented beverage mainly comprising a liquid obtained by digesting microalgae such as chlorella with a proteolytic enzyme and then fermenting the resulting product with yeast.

(Prior Art) Microalgae such as Chlorella, Chlamydomonas, and Scenedesmus are rich in protein, vitamins, minerals, etc., and their dried products are used as health foods.

(Problems to be Solved by the Invention) Although these dried products have sufficient nutritional value, they have a unique odor and taste, so they are not consumed as a matter of taste.

(Means for Solving the Problems) As a result of repeated research in order to produce a beverage with good flavor using microalgae as a raw material, the present inventors finally established the present invention after much trial and error. .

The present invention involves applying proteolytic enzymes to microalgae such as Chlorella, Chlamydomonas, and Scenedesmus whose cell walls have been destroyed, adding yeast to the resulting digested product, fermenting it, distilling off alcohol from the fermented product, and collecting the remaining liquid. It is a fermented beverage to which flavoring agents, fortifying agents, fragrances, etc. are added as desired.

As raw materials for the fermented beverage of the present invention, chlorella,
Microalgae such as Chlamydomonas and Scenedesmus are used, but since the cell walls of these algae make it difficult for the proteolytic enzymes used to produce the beverage of the present invention, it is necessary to prepare the cell walls in advance so as not to interfere with the action of the proteolytic enzymes. Destroy it to a certain extent and use it.

Destruction of the cell walls can be carried out, for example, by pressurizing the algae and then rapidly removing the pressure to destroy the algae, or by mechanically crushing the algae. Since the cell wall contains cellulose, it may be destroyed enzymatically using cellulase. Furthermore, in the case of algae with thin cell walls, such as Chlorella vulgaris strain E25 (see Patent No. 1198185), the cell walls can be destroyed using a blender or an atomizer after drying by spray drying or the like.

The algae described above is preferably first heated to denature the proteins. Heating may be performed at a temperature above the denaturation temperature of the protein, for example about 70 to 90°C, and generally a short time is sufficient. It was found that this preheating facilitates the action of proteolytic enzymes, removes the odor of algae, and improves the flavor of the product.

As the proteolytic enzyme, a wide variety of enzymes derived from microorganisms, plants, and animals can be used, such as Bacillus subtilis protease, papain, and trypsin. Any of these may be used as long as the purpose of the present invention can be achieved.

The algal bodies are digested by the action of enzymes, and the digested product is then transferred to the next fermentation process, but it is preferable to heat the algae to inactivate the enzymes before that, as this will make the fermentation smoother. In this case, heating at around 90°C is generally sufficient.

A supernatant of the digested product is preferably collected, a carbon source such as sucrose is preferably added thereto, and yeast is inoculated and fermented. As the yeast, for example, baker's yeast, wine yeast, beer yeast, sake yeast, etc. can be used.

Once fermentation is complete, the alcohol is distilled off. Distillation may be carried out under reduced pressure. Since the odor is removed as the alcohol is distilled off, the alcohol content in the fermented product should not be too low, and for this purpose it is preferable to add a carbon source as described above during the fermentation process.

The alcohol may not be completely removed and some amount may remain in the distillation residue.

The distillation residual liquid is adjusted to an appropriate concentration, and if desired, flavoring agents such as acidulants and sweeteners, and fortifying agents such as fragrances and vitamins are added to the product to suit taste.

(Function) In the present invention, microalgae are digested with proteolytic enzymes and then fermented, so the nutrients in the algae are contained in the product in an easily absorbable form, and the nutrients in the algae are contained in the product in a form that is easily absorbed. This process removes the unpleasant odor and taste characteristic of microalgae, and imparts a pleasant flavor.

(Effects of the Invention) According to the present invention, a beverage with a good flavor, which is free from unpleasant odor and taste while fully utilizing the nutrients of nutrient-rich microalgae, is provided.

Examples will be shown next, but the present invention is not limited thereto.

Example: 20g of dry powder of Chlorella vulgaris E25 and water
500 ml was added and the mixture was heated until the liquid temperature reached 90-92°C. Next, stop heating and cool the liquid until the temperature reaches
When the temperature reaches 50 to 60°C, 100 mg of Bioplase Conc (proteolytic enzyme of Bacillus subtilis, manufactured by Nagase Sangyo Co., Ltd.) is added, and the mixture is kept at the same temperature for 4 to 5 hours with occasional stirring for digestion. Subsequently, the mixture was heated again to 90 to 92°C, and then left at room temperature overnight to obtain about 300 ml of the upper layer liquid. Add water to this to make a total volume of 450ml, and add sucrose.
40 g was added (sugar content approximately 8%), heat sterilized by a conventional method, and cooled. After cooling, inoculate with brewer's yeast and keep for 25~
After 2 to 3 days of static culture at 30°C, when fermentation is complete, the culture is stopped, alcohol is distilled off under reduced pressure, water is added to the remaining liquid at a ratio of 50 ml of remaining liquid: 35 ml of water, and citric acid is added to this. 4.8g, malic acid 1.4g, liquid sugar consisting of glucose and fructose (commercially available) 65ml, stevia-50
(Commercial product, stevia extract) 0.3g, β-cyclodextrin 0.5g as a stabilizer, an appropriate amount of medicinal ginseng extract, honey vitamins _B1 , _B2 ,
A product was prepared by adding C, calcium lactate, fragrance, etc. This product should be diluted 5 to 6 times with water before drinking.

Claims (1)

[Claims] 1. Proteolytic enzymes are applied to microalgae such as Chlorella, Chlamydomonas, and Scenedesmus whose cell walls have been destroyed, yeast is added to the resulting digested product, fermentation is performed, and alcohol is distilled off from the fermented product. A fermented beverage made by extracting the residual liquid and adding flavoring agents, fortifying agents, fragrances, etc. as desired. 2. Claim 1, in which microalgae are heated to denature proteins and then protein-degrading enzymes are applied.
Fermented beverages as described in section.