JPH10276736A - Production of fermented beverage containing acetic acid bacterium cellulose - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fermented beverage short in fermentation period, efficiently forming a gelatinous acetic acid bacterium cellulose, weak in acetic acid smell and acetic acid flavor, excellent in taste, by adding a specific acetic acid bacterium to a medium containing fruit juice, etc., culturing the acetic acid bacterium by shaking culture. SOLUTION: An acetic acid bacterium such as Acetobacter xylinum capable of producing cellulose separated from unrefined vinegar is added to a medium obtained by mixing fruit juice such as orange juice, water and a small amount of brewed vinegar, subjected to shaking culture to give the objective fermented beverage containing acetic acid bacterium cellulose. Preferably fermented beverage is mixed with 0.05-0.3 pt.wt. of calcium carbonate to prepare a fermented beverage slight in acetic acid smell and acetic acid flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

(Field of Industrial Application) The present invention relates to a method for producing a fermented beverage containing acetic acid cellulose having a cellulose-producing ability separated from the mash of vinegar. (Prior art) Edible gelled cellulose produced by acetic acid bacteria is called "Nata" in the Philippines, and has been eaten as a dessert after meals since ancient times. It is known to have a lowering effect on medium cholesterol. As a method for producing this "nata", coconut milk is added with sugar, acetic acid, etc., boiled and cooled, put in a wide-mouth bottle, and an acetic acid bacterium having an ability to produce cellulose, Acetobacter xylinum (Acetob)
(actor xylinum), cover with a cloth, and perform stationary culture at 30 ° C. for about 2 weeks. This allows
An agar-like pellicle (nata) of 3 to 4 cm is formed on the surface of the culture solution. The nata is taken out, washed, deacidified, sterilized, cut into an appropriate size, and impregnated with a sugar solution to obtain a product. Nata obtained by this method has a unique elastic texture and is sold as desserts, ice creams, beverages containing cellulose, etc. in addition to beverages, in addition to bees and beans. (Problems to be Solved by the Invention) In the conventional manufacturing method as described above, it takes a very long time to produce 3 to 4 cm of nata, and the produced nata is washed, deacidified, sterilized, cut, and so on. It takes a lot of time to impregnate the sugar solution. or,
Since culture is performed in a relatively small container, mass production is impossible. In addition, there is a problem in that a beverage containing cellulose is simply obtained by adding cellulose to the beverage, and cannot be said to be a fermented beverage containing cellulose.
The present invention aims to form a gel by shaking cultivation to obtain acetic acid bacterial cellulose which is the basic element, and furthermore, adding an appropriate amount of calcium carbonate to a fermented beverage containing acetic acid bacterial cellulose. It is an object of the present invention to provide a fermented beverage having a low acetic acid smell and a low acetic acid taste. (Means for Solving the Problems) In order to achieve the above object, the present inventors have conducted intensive studies. As a result, acetic acid bacteria having a cellulose producing ability separated from vinegar mash are converted into fruit juice and water, a small amount of brewed vinegar. The present invention was completed by developing a fermented beverage containing acetic acid bacterial cellulose, which is characterized by producing a acetic acid bacterial cellulose in a gel form by adding the mixture to a culture medium containing the mixture and shaking culture. The acetic acid bacterium used in the present invention is an acetic acid bacterium having a cellulose-producing ability separated from mash during fermentation and storage of vinegar by a vinegar maker, and Acetobacter xylinum (Acetob)
acter xylinum). This bacterium is not owned by a specific vinegar maker, but is a common vinegar maker.
Rather, it is characterized by a very strong ability to produce cellulose as compared to the identified conserved strains such as Acetobacter xylinum IFO 13772 and Acetobacter pastorianus ATCC10245. (FIG. 1).
It is considered that the reason for this is that, as a result of maintaining the culture for a long time in an environment suitable for the growth of bacteria, the ability to produce cellulose was enhanced. What is raised as production conditions is that when the material is carried out on orange juice, white peach juice, grape juice, etc.,
Appropriate treatment is performed in consideration of the sugar concentration of each fruit juice, the number of shakes, the culturing temperature, the number of days of cultivation, and the like, so as to solve the problem. (Example) An example will be described with reference to the drawings and tables. The acetic acid bacterium, which is a basic element of the present invention, is a bacterium capable of oxidizing alcohol to acetic acid, and is an aerobic gram-negative bacterium mainly used in the production of vinegar. It is a known fact that there is something to produce. The problem is how to utilize this to produce a novel product, and the present invention has been researched and developed in view of this point. In the practice of the present invention, the kind of juice is not particularly limited, but as a shaking culture condition of the material in the production process, for example, juice having a high sugar concentration, such as orange juice, white peach juice, grape juice, was used. The sugar concentration of the medium containing the fruit juice is suitably from 1 to 4 parts by weight. And the number of shaking is 70-1
The cultivation temperature may be 26 to 32 ° C., and the number of culturing days may be 2 to 3 days. Preferably, the brewed vinegar is rice vinegar. The acetic acid concentration of the medium is 0.1 to
0.5 parts by weight is suitable. The addition amount of calcium carbonate is 0.05 to 0.3 parts by weight, preferably 0.1 to 0.1 part by weight.
2 parts by weight is an appropriate amount. Even if calcium carbonate alone is added, the acetic acid odor and acetic acid taste are small and suitable for drinking. However, the addition of a small amount of fragrance and an appropriate amount of saccharide enhances the flavor to obtain better results. As a feature of this shaking culture method, the number of days of culture is completed in two to three days, the number of days is smaller than that in the static culture method, and mass production is possible by applying the culture vessel from shaking culture to stirring culture. Tank cultivation that can be performed. The fermented beverage containing acetic acid bacterial cellulose thus obtained contains gelled cellulose, contains various organic acids and amino acids, and has an intestinal regulating action, low caloric content, and blood The effect of organic acids and amino acids can be expected, as well as the effect of lowering medium cholesterol. (Tables 1 and 2)

[Table 1]

[Table 2] Example 1 Orange juice (concentrated juice reduction, sugar content 11%) 82 ml Rice vinegar (acidity 4.5%, sugar content 5%) 65 ml water 503 ml Total 650 ml 70
After heat sterilization under ° C., cooled to room temperature, taken Erlenmeyer flask 2L, the acetic acid bacteria A ₁ strain having the cellulose producing ability isolated from a vinegar mash A vinegar manufacturers advance, glucose 2g, yeast extract 0.5g, peptone
0.5 ml, 4 ml of ethanol and 0.5 g of acetic acid were added to distilled water to make 100 ml, and 2 ml of a culture solution which had been allowed to stand still for 6 days was inoculated, and the culture temperature was 28 ° C. and the amplitude was 40.
mm, number of shaking 80 times / min (reciprocating movement), culture days 3
Shaking culture was performed every day. As a shaking incubator, a bio-shaker, BR-160LF, manufactured by Taitec Co., Ltd. was used. Table 3 shows the progress of gel cellulose production and the pH change of the culture solution at that time.

[Table 3] After the culture is completed, remove the culture solution and add calcium carbonate
0.2 part by weight and 0.2 part by weight of an orange flavor were added, and isomerized sugar was added to bring the sugar content to 10%. The acetic acid smell and the acetic acid taste were very weak, the flavor was good, the mouthfeel was good, and the taste of the throat was good. Example 2 Natural white peach juice (12% sugar content) 20 ml Rice vinegar (4.5% acidity, 5% sugar content) 15 ml Water 115 ml Total 150 ml at 70 ° C.
In that subsequent to heat sterilization, cooled to room temperature, taken up in 500ml Erlenmeyer flask, the acetic acid bacterium B ₁ strain having the cellulose producing ability isolated from a vinegar mash B vinegar manufacturer in advance,
Glucose 2g, yeast extract 0.5g, peptone
0.5 g, 0.5 ml of ethanol, 4 ml of acetic acid, 0.5 ml of acetic acid, 0.5 ml of a culture solution obtained by statically culturing for 6 days in a medium made up to 100 ml by adding distilled water, a culture temperature of 28 ° C., an amplitude of 40 mm, and the number of shaking 80 times / Shaking culture was performed for 3 minutes (reciprocating motion) and the number of days of culture. Table 4 shows the progress of gel cellulose production and the pH change of the culture solution at that time.

[Table 4] After the culture is completed, remove the culture solution and add calcium carbonate
0.2 parts by weight and 0.2 parts by weight of white peach flavor were added, and isomerized sugar was added to bring the sugar content to 10%, followed by drinking. Acetic acid odor,
The acetic acid taste is very weak, good taste, good taste,
The taste of the throat was also good. Example 3 Natural grape juice (sugar content 15%) 16 ml Rice vinegar (acidity 4.5%, sugar content 5%) 15 ml water 119 ml Total 150 ml 70
After heat sterilization under ° C., cooled to room temperature, taken Erlenmeyer flask 500 ml, the acetic acid bacterium C ₁ strain having the cellulose producing ability isolated from a vinegar mash C vinegar manufacturers advance, glucose 2g, yeast extract 0.5g, 0.5 ml of a culture solution which had been statically cultured for 6 days in a medium made up by adding distilled water to 0.5 g of peptone, 4 ml of ethanol and 0.5 g of acetic acid to make 0.5 ml was inoculated, and the culture temperature was 28 ° C.
Shaking culture was performed at 40 mm, shaking frequency 80 times / min (reciprocating motion), and culture days 3 days. Table 5 shows the progress of gel cellulose production and the pH change of the culture solution at that time.

[Table 5] After the culture is completed, remove the culture solution and add calcium carbonate
0.2 parts by weight and 0.2 parts by weight of grape flavor were added, and isomerized sugar was added to adjust the sugar content to 10%, followed by drinking. The acetic acid smell and the acetic acid taste were very weak, the flavor was good, the mouthfeel was good, and the taste of the throat was good. [Effects of the Invention] The present invention is configured as described above, and has the following effects. 1. The present invention is based on the shaking culture method, and has the advantage that the fermentation period can be shortened and no troublesome labor is required as compared with the static culture method. 2. As a result of maintaining the culture for a long time in an environment suitable for the growth of fungi, there is a requirement effect that the ability to produce cellulose is enhanced. 3. Since it contains acetic acid bacterium cellulose with low acetic acid odor and low acetic acid taste, the effect as a fermented beverage is significant.

[Brief description of the drawings]

FIG. 1 shows the relationship between the type of acetic acid bacteria strain and the amount of gelled cellulose produced in shaking culture.

Claims (2)

[Claims] 1. A cellulose acetate-producing acetic acid bacterium isolated from vinegar mash is added to a medium in which fruit juice, water and a small amount of brewed vinegar are mixed, followed by shaking culture to produce a gel-like acetic acid bacterial cellulose. A method for producing a fermented beverage containing cellulose acetate. 2. The fermented beverage containing cellulose acetate is added to the fermented beverage containing 0.05 to 0.3 parts by weight of calcium carbonate to obtain a fermented beverage having a low odor of acetic acid and a low acetic acid taste.
A method for producing a fermented beverage containing the cellulose acetate according to the above.