JPH07184610A - Fermented beverage - Google Patents

Abstract

PURPOSE:To prepare a fermented beverage containing homogeneously dispersed fine fibrous cellulose produced by inoculating a microorganism belonging to the genus Acetobacter and having a cellulose-producing ability into a raw material solution to be fermented and subsequently fermenting the raw material solution, excellent in flavor and acceptability, and suitable for health, etc. CONSTITUTION:This fermented beverage uses a fermented solution obtained by inoculating a microorganism, such as Acetobacter pasteurianus, belonging to the genus Acetobacter and having a cellulose-producing ability into a raw material solution to be fermented such as an orange juice, a pineapple juice or an apple juice and subsequently subjecting the raw material solution to a vibration-stirring fermentation for 10hrs to 3 days. The fermented raw material solution is preferably controlled to a pH of 3.0-5.5 and then used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented beverage, particularly a fermented beverage in which semitransparent fine fibrous celluloses produced by microorganisms are uniformly suspended and the fermentation raw material liquid retains a rich flavor.

[0002]

2. Description of the Related Art Conventionally, the cellulosics belonging to the genus Acetobacter
It is well known that microorganisms capable of producing sucrose produce gel-like cellulose in a culture solution or in the upper layer of the culture solution. In addition, this gel-like cellulose is edible and is used in the food field, and since it has excellent water-based dispersibility, it strengthens foods, food material dough, retains water, improves food stability, and has a low calorie content. It is known that it has industrial utility value as an additive or an emulsion stabilization aid.

[0003]

In recent years, the beverage market has become more diverse in taste, health and natural tastes are increasing, and various rare beverages are desired to be provided. The emergence of new beverages that are completely different in taste and fermentation state from lactic acid fermented beverages is required.

[0004]

Means for Solving the Problems The present inventors will make a great contribution to the beverage industry if a new beverage can be developed using a microorganism belonging to the genus Acetobacter and having a cellulose producing ability. As a result of diligent research, when a fruit juice was inoculated with a microorganism belonging to the genus Acetobacter and having a cellulose-producing ability and stirred and fermented, a fibrous cellulose (translucent Based on this knowledge, the present invention was completed based on the knowledge that it is possible to easily obtain a fermented beverage in which finely-distributed suspended matter) is uniformly suspended and the flavor of fruit juice remains rich.

That is, the present invention is a fermented beverage using a fermentation liquid obtained by inoculating a fermentation raw material liquid with a microorganism belonging to the genus Acetobacter and having a cellulosic ability and stirring and fermenting.

The present invention will be described in detail below. First, examples of the microorganisms belonging to the genus Acetobacter and having a cellulose producing ability used in the present invention include, for example, Acetobacter pasteurianus.
rianus) is mentioned as a typical microorganism.

The fermentation raw material liquid used in the present invention may be any fermentation raw material liquid, but fruit juice or fruit juice-containing liquid is particularly preferable. Examples of the fruit juice include one kind or two or more kinds of orange juice, pineapple juice, apple juice, tomato juice and the like, and if necessary, these juices may be diluted with water before use. If necessary, the juice or the juice-containing liquid may contain glucose,
Supplementing sugar such as sucrose, fructose, maltose, starch hydrolyzate, molasses, etc., to adjust the sugar concentration of the fermentation raw material liquid to 3 to 1
It is preferably adjusted to 5%. If necessary, it is preferable to add an organic acid such as citric acid, lactic acid, tartaric acid, or gluconic acid, or an alkali such as sodium citrate to adjust the pH of the fermentation raw material liquid to 3.0 to 5.5. If necessary, micronutrients such as amino acids and vitamins may be added and used. In this way, the fermentation raw material liquid is prepared.

In order to carry out the present invention, the above-mentioned microorganism is inoculated into a fermentation raw material liquid and the temperature is kept at 15 to 35 ° C. for 10 hours to 3 days.
It is preferably stirred and fermented for 15 hours to 2 days.

In the present invention, this fermentation period is optional, but it is desirable to set it within a range that does not impair the flavor of the fermented beverage, and it is usually 10 hours to 3 days, preferably 15 hours to 2 days. That is, if it is less than 10 hours, a large amount of microbial cellulosic acid is not produced and accumulated in the fermentation raw material liquid, and if it exceeds 3 days, the flavor of the fruit juice is deteriorated, and the risk of attachment of off-taste or off-flavor to the fermented beverage increases. Is not preferred.

In the present invention, this stirred fermentation is also important, that is, in the stationary fermentation, a film of gel-like cellulose is formed on the surface of the fermentation raw material liquid, so that the fibrous cellulose is uniformly suspended. Fermented beverages that were made cannot be obtained. Further, in stationary fermentation, sufficient microbial cellulose cannot be produced and accumulated in the fermentation raw material liquid in a short period of time.

Thus, according to the present invention, in particular, the fibrous celluloses (translucent, fine suspended suspension) produced by microorganisms are uniformly suspended, and the fermentation raw material liquid has a rich flavor remaining. It is possible to easily obtain a fermented beverage to be used.

This fermented beverage is used as it is or after adding a sweetener, an acidulant, a flavoring agent, a coloring agent, etc., if necessary, and heat sterilizing by a conventional method, to obtain a product. Hereinafter, the present invention will be described more specifically with reference to examples.

Example 1 (1) Preparation of Fermentation Raw Material Liquid To 200 ml of various 100% fruit juices, sodium citrate or citric acid was added to adjust the pH to 4.0, and then about 1
The mixture was heat-sterilized at 00 ° C. for 10 minutes to prepare a liquid nutrient medium (fermentation raw material liquid) of a microorganism having a microorganism cellulosic ability.

(2) Inoculation and Fermentation of Microorganisms The above fermentation raw material liquid was separately cultivated on a slope agar medium at 30 ° C. for 4 days and inoculated with the grown Acetobacter pasteurianus (inoculum) at 30 ° C. for 7 days. Fermented beverages (products) were obtained by shaking fermentation in a Sakaguchi flask (amplitude 7.0 cm, 120 reciprocations / minute).

With respect to the fermented beverage obtained above, the amount of microbial cellulosic production was measured over time, and the results are shown in FIG.

The microbial cellulosic content was determined by the following method. Measurement of Microbial Cellulose Content in Fermented Beverage Microbial Cellulose Content = Dry Weight A-Dry Weight B Dry Weight A Measurement Method: 100 ml of fermented beverage was filtered through a filter paper and collected into a fibrous form. Cellulose (residue)
Was washed with distilled water 10 times. The filter paper to which the washed fibrous cellulose was attached was put in a dryer and dried at 105 ° C. until a constant weight was obtained, and the dry weight (A) was measured. Method for measuring dry weight B: 100 ml of the fermentation raw material liquid before fermentation was filtered through a filter paper of the same standard, and the dry weight (B) of the solid content derived from fruit juice was measured in the same manner as above.

Regarding the fermented drink obtained above,
A sensory test was conducted. The results are summarized in Table 1 and Table 2.

[0017]

[Table 1]

[0018]

[Table 2]

From the results shown in FIG. 1, when the fermentation raw material liquid was inoculated with a microorganism belonging to the genus Acetobacter and having the ability to produce cellulose, and the fermentation was carried out with stirring, the amount of microbial cellulose produced suddenly increased with time. It is found that most of the target microbial cellulosic acid increases and is accumulated in the fermented juice in a short period of about 10 hours to about 2 days. Further, it can be seen that even if the fermentation is continued thereafter, an increase in the production and accumulation amount of microbial cellulose cannot be expected.

From the results shown in Tables 1 and 2, it is not preferable that the fermentation period is more than 4 days because the flavor derived from the original fruit juice is deteriorated and the sourness and offensive odor are attached to the fermented beverage.
However, when the fermentation period is 15 hours to 2 days, when orange or pineapple juice is used, a fermented juice drink having a rich flavor and a good original juice flavor can be obtained. If it is, a fermented fruit juice beverage with a good taste peculiar to apple is obtained, which has a fibrous texture, and when tomato is used, a fermented fruit juice beverage that is smoother than the original fruit juice can be obtained. I understand. From the results shown in FIG. 1 and Tables 1 and 2, it is understood that the fermentation period is preferably 10 hours to 3 days, particularly 15 hours to 2 days.

[Brief description of drawings]

FIG. 1 shows the daily amount of microbial cellulose produced when a fermentation raw material solution is inoculated with a microorganism belonging to the genus Acetobacter and capable of producing cellulose, and the mixture is fermented with stirring.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁶ Identification number Internal reference number FI technical display location C12R 1:02) (72) Inventor Hikomoto Hashimoto 339 Noda, Chiba Prefecture Kikkoman Co., Ltd.

Claims (5)

[Claims] 1. A fermented beverage obtained by using a fermented liquid obtained by inoculating a fermentation raw material liquid with a microorganism belonging to the genus Acetobacter and having a cellulose-producing ability and stirring and fermenting. 2. The fermented beverage according to claim 1, wherein the fermentation raw material liquid is fruit juice or a fruit juice-containing liquid. 3. The stirred fermentation is shaken fermentation.
The fermented drink according to. 4. The fermented beverage according to claim 1, wherein the fermentation period is 10 hours to 3 days. 5. A pH of 3. depending on the addition of alkali or acid.
The fermented beverage according to claim 1, wherein the fermentation raw material liquid prepared to 0 to 5.5 is used.