Note: Descriptions are shown in the official language in which they were submitted.
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DESCRIPTION
LIQUID YEAST ACTIVATOR, SOLID YEAST ACTIVATOR AND
MANUFACTURING METHOD THEREOF, AND MANUFACTURING METHOD OF
FERMENTED PRODUCT
Technical Field
The present invention relates to liquid yeast
activator, solid yeast activator and manufacturing methods
thereof, and manufacturing methods of fermented products.
More specifically, the present invention relates to liquid
yeast activator and solid yeast activator that activate yeast
used for manufacturing fermented products such as beer and
promote fermentation by improving multiplication rate,
speed and the like of the yeast, and the manufacturing methods
thereof, and the manufacturing methods of fermented
products.
Background Art
For yeast utilized for sparkling liquor such as beer
or fermented foods such as bread and miso, development of
yeast activator to promote the activation is proceeding.
As an example of such yeast activator, there is a
fermentation promoting substance disclosed in the Japanese
Patent Laid-Open Publication No.2000-83645. In the gazette,
it is disclosed that solid yeast activator can be obtained
by applying acid treatment to spent grains, separating
supernatant liquid after acid treatment, and applying
neutralization treatment to obtainedliquid yeast activator.
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Although the yeast activator is described as a fermentation
promotingsubstancein the gazette,thesubstantialfunction
thereof is to activate the yeast and promote fermentation,
and so the fermentation promoting substance is a yeast
activator substantially.
At the same time, presentations that described
multiplication rate was improved by adding malt rootlet to
the yeast for beer production were made in the conferences
(F. Menthner, Bitburger Brauerei Th Simon GmbH (Germanh),
Optimized yeast propagation bymeansofcontinuousaeration,
European Brewery Convent ion (EBC) of, Cannes, France, 1999) .
Disclosure of the present invention
The conventional manufacturing method described in
the above-mentioned gazette, however, has the following
problems. Since spent grains, starting materials, contain
a lot of moisture and are heavy and prone to decay, the storage
andhandling are difficult. Moreover, since the spent grains
contain a lot of proteins, lipid and the like which may have
adverse effect on a beer quality, it is necessary to
previously remove them from the spent grains. Accordingly,
the number of processes increases because of this removal
work.
Moreover, if malt rootlet is added to wort, troubles
might occur in a manufacturing process. For example, malt
rootlet might clog the pipes or the filtration system during
a beer manufacturing process.
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An object of the present invention is particularly
to provide liquid yeast activator and solid yeast activator
that can be manufactured with less processes and also can
sufficiently promote yeast activation, and manufacturing
methods thereof, and manufacturing methods of fermented
products.
As a result of assiduous examinations to resolve the
above-mentioned problems, the inventors of the present
invention found that liquid yeast activator which is able
to resolve the problems can be obtained by using barley,
malt or malt rootlet as starting materials, steeping these
starting materials in the acid, separating supernatant
liquid therefrom and then concentrating the supernatant
liquid. The inventors of the present invention also found
that solid yeast activator which is able to resolve the
problems in thefollowing neutralization treatment process
can be surely obtained by using particular acid in the acid
steeping treatmentin manufacturingliquid yeast activator,
and adding particular precipitation accelerator to obtained
liquid yeast activator. Thus, the present invention was
accomplished.
In other words, the present invention is a liquid yeast
activator manufacturing method which comprises:
a steeping process in which at least one selected from the
group of barley, malt and malt rootlet is steeped in an acid;
a solid residue removal process in which after acid steeping,
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solid residue is removed therefrom and supernatant liquid
is obtained and
a concentration processin which obtainedsupernatantliquid
is concentrated.
According to the present invention, since barley, malt
and malt rootlet contain little moisture, storage and
handling thereof become easy. Moreover, since barley, malt,
malt rootlet and the like contain little protein and lipid,
removal work of protein and lipid becomes unnecessary, which
leads to fewer processes of obtaining liquid yeast activator
compared to using spent grains or the like as a starting
material. Furthermore, according to the present invention,
liquid yeast activator which can sufficiently activate the
yeast without damaging quality of fermented products such
as beer can be obtained.
The present invention is a solid yeast activator
manufacturing method which comprises:
a steeping process in which acid treatment is performed by
steeping at least one selected from the group of barley,
malt and malt rootlet in an acid containing an acid which
is able to form insoluble salt in combination with bivalent
cation;
a solid residue removal process in which after acid steeping,
solid residue is removed therefrom and supernatant liquid
is obtained:
a neutralization process in which neutralization treatment
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isperformed by adding precipitation accelerator which forms
insoluble salt in combination with bivalent anion to the
supernatant liquid: and
a separation process in which solid yeast activator is
obtained by separating precipitation formed by the
neutralization treatment.
According to the present invention, solid yeast
activator can be surely obtained which sufficiently contains
an effective component to promote fermentation in the
neutralization process by adding the precipitation
accelerator which forms insoluble salt in combination with
bivalent anion.
The present invention also concerns liquid and solid
yeast activators obtained by the above-described
manufacturing method. With the present invention of these
yeast activators, the yeast can be sufficiently activated
without reducing quality of fermented products such as beer.
Furthermore, the present invention is a fermented
product manufacturing method including a fermentation
process in which fermented products are obtained by
fermenting an object to be fermented using yeast in the
presence of the liquid or solid yeast activator. In the
fermented product manufacturing method of the present
invention, fermented products are manufactured in short
period and with stability.
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Brief Description of the Drawings
FPO1-0163-00
FIG. 1 is a flow chart showing an example (EXAMPLE
1) of the liquid yeast activator manufacturing process of
the present invention.
FIG. 2 is a flow chart showing an example (EXAMPLE
2) of the solid yeast activator manufacturing process of
the present invention.
Best Modes for Carrying out the present invention
Hereinafter, embodiments of the present invention
will be described.
Firstly, a liquid yeast activator manufacturing
method according to the present invention will be described.
This method comprises:
a steeping process in which at least one selected from the
group of barley, malt and malt rootlet is steeped in the
acid
a solid residue removal process in which after acid steeping,
solid residue is removed and supernatant liquid is obtained;
and
a concentration process in which the obtained supernatant
liquid is concentrated.
In the present invention, one of barley, malt and malt
rootlet, or mixture thereof is a starting material. Barley
includes what is removed in the malting process. Since they
are dried matters, light, and so unlikely to decay, the
storage and handling are easier compared to those of beer
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lees . Moreover, since barley, malt and malt rootlet contain
little lipid, a process of removing lipid is unnecessary.
Accordingly, barley, malt, and malt rootlet can be directly
steeped in an acid. Therefore, compared to the case of using
spent grains or the like as a starting material, liquid yeast
activator can be manufactured with less processes. Among
the barley, malt and malt rootlet, particularlymalt rootlet,
the second malt or the third malt are preferable. In this
case, the malt rootlet, which is expected to be disposed
in the malting process is to be utilized effectively.
In the presentinvention, the above-mentioned barley,
malt and malt rootlet are steeped in an acid (acid steeping
treatment) . For the acid used for the acid steeping treatment,
lactic acid, phosphoric acid, hydrochloric acid and acetic
acid and the like are listed. One, or a combination of two
or more of these acids can be used.
In the acid steeping treatment, barley, malt or malt
rootlet is steeped in an acid so that after acid steeping,
the pH of the solution is preferably less than 4, and more
preferably 3-4. When the pH of the solution after acid
steeping is higher than 4, extraction amount of yeast
activator decreases and therefore recovered amount of an
effective component (inorganic salt such as Zinc and
Manganese)tendsto decreasein the following neutralization
treatment process . On the other hand, when pH of the solution
after the addition is 4 or less, almost all amount of soluble
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Zinc canbe extracted. In addition, when the pH of the solution
after acid steeping is below 3, an amount of acid such as
lactic acid, phosphoric acid and the like tends to be large.
As a method of acid steeping, common procedures such
as steeping barley, malt and malt rootlet in an acid while
measuring a pH by a pH meter can be adopted. It is preferable
to promote extraction of yeast activator component by adding
the solution while stirring the acid, and continuing stirring
for a while after finishing adding the solution.
Next, when stopping stirring, an insoluble solid
component is immediately precipitated. Then, the insoluble
matter is removed as an unnecessary component and only liquid
component, supernatant liquid, is separated from the
unnecessary component (solid residue removal process). For
the separation methods, for example, a solid-liquid
separation method in which solid component is removed by
using a screen, or if necessary, a centrifugal machine, a
screw decanter, a press filter, a filtration system, a
membrane separation system and the like, and then only liquid
component, supernatant liquid, is separated, and a method
in which only supernatant liquid is separated by utilizing
siphon principle can be listed. Thesolid-liquidseparation
method process is divided into primary solid-liquid
separation to remove most of extraction residue such as malt
rootlet, and secondary solid-liquid separation to remove
fine solid matters which cannot be removed in the primary
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solid-liquid separation. For a primary solid-liquid
separation method, methods using a screen, a screw decanter,
a press filter and the like are effective. For a secondary
solid-liquid separation method, filtration, a
centrifugation method, a membrane separation method and the
like are mainly used.
In the liquid component, supernatant liquid (that is,
extraction liquid) , which is separated in this way, inorganic
salt (yeast activating component effective for activation
of yeast including Zinc, Manganese, phosphoric acid and the
like) in barley, malt and malt rootlet is extracted in ionized
and dissolved state by acid steeping treatment. In this
manner, liquid yeast activator containing a yeast activating
component effective for yeast activation in solute state
can be obtained by the above-described acid steeping
treatment.
Next, liquid yeast activator is concentrated. For
concentration methods, vacuum concentration, heat
concentration and the like are listed. However, since the
heat concentration may cause adverse effect such as
coloration, astringency, bitterness, and the like on product
quality, vacuum concentration is preferable. The liquid
yeast activator obtained in this manner sufficiently
contains a component effective for yeast activation.
Therefore, addition of small amount (usually 0.01-0.1$) is
enough to improve yeast activation efficiency without
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damaging quality of fermented products such as beer.
Note that it is preferable to mash, malt or malt rootlet
obtained by acid steeping before removing solid residue.
Inorganic salt, an effective component for yeastactivation
is hereby eluted in concentration 1.5-2 times as high as
that in unheated case, and microorganisms is hereby
pasteurized. This heating temperature is preferably
50-120°C, and more preferably 60-100°C. When the heating
temperature is under 50°C, elution efficiency of Zinc
decreases, and pasteurization efficiency tendsto fallshort
of the expectations . When the heating temperature is over
120°C, extraction liquid is colored in dark brown, and caramel
odor, burnt odor, bitterness, astringency and the like tend
to become significantly strong. Time to keep the temperature
at the above-mentioned degrees is 0-5 hours, and preferably
10 minutes-2 hours . Keeping time of "0" herein means that
a heating method can be adopted in which the temperature
is raised by heating and the temperature is lowered at the
moment when. a specified temperature within the
above-mentioned rangeis attained.When keeping time exceeds
5 hours, burnt odor, bitterness and astringency tend to
become significantly strong.
Next, a solid yeast activator manufacturing method
according to the present invention will described.
This method comprises:
a steeping process in which acid treatment process is
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performed by steeping at least one selected from the group
of barley, malt and malt rootlet in an acid containing an
acid such as phosphoric acid or oxalic acid, which can form
insoluble salt in combination with bivalent cation;
a solid residue removal process in which after acid steeping,
solid residue is removed and supernatant liquid is obtained;
a neutralization process in which neutralization treatment
isperformed by adding precipitation accelerator which forms
insoluble salt in combination with bivalent anion to the
supernatant liquid: and
a separation process in which precipitation formed by the
neutralization treatmentis separatedto obtain solid yeast
activator.
The present invention is one of methods of
concentrating supernatant liquid which is the
above-described liquid yeast activator, and also a method
of extracting yeast activator in the supernatant liquid by
solidification by means of precipitation. As mentioned in
Background Art, when extracting yeast activator from spent
grains, solid yeast activator can be obtained by applying
acid treatment to spent grains, separating the supernatant
liquid, and applying neutralization treatment to obtained
liquid yeast activator. In this case, solidification by
neutralization treatment is concentration of yeast
activator. Therefore, when neutralization treatment is
applied to the supernatant liquid of the present invention
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in the same way, solidification by precipitation cannot be
performed.
Therefore, by using as a precipitation accelerator
a Calcium compound or Magnesium compound, which is inorganic
salt whose chemical characteristics are close to those of
inorganic salt in the supernatant liquid, and by using acid
which can form insoluble salt in combination with these
Calcium or Magnesium compounds, it was examined whether a
yeast activator component can be precipitated andsolidified
by coprecipitation or not. As a result, it was confirmed
that when phosphoric acid or oxalic acid was used as an acid
for acid steeping, precipitation occurred in combination
with the precipitation accelerator, and so inorganic salt
in the supernatant liquid greatly decreased.
In other words, it was found that solidification
(concentrationy of a yeast activator component can be
performed by using as a precipitation accelerator inorganic
salt which forms insoluble salt in combination with bivalent
anion whose chemical characteristics are close to those of
the yeast activator component in the supernatant liquid,
and by using acid which forms insoluble salt in combination
with bivalent cation, or an acid which contains the
aforementioned acid for acid steeping. Incidentally, when
using lactic acid or hydrochloric acid for the acid steeping,
solidification could not be performed since precipitation
does not occur in combination of these lactic or hydrochloric
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acids and the precipitation accelerator. However, also in
this case, precipitation and solidification of the yeast
activator component can be performed by adding an acid which
forms insoluble salt in combination with bivalent cation
such as phosphoric acid and oxalic acid.
In the present invention, the precipitation
accelerator which is added to the liquid yeast activator
is a substance which forms insoluble salt in combination
with bivalent anion.As such precipitation accelerator, for
example, Calcium compounds such as calcium chloride,
Magnesium compounds such as magnesium chloride and the like
are listed.
In the present invention, after the addition of the
precipitation accelerator, neutralization treatment is
further applied to liquid yeast activator.
The neutralization treatment can be performed by
adding common alkalis (or the solutions thereof) such as
sodium hydroxide and potassium hydroxide.These alkalis can
be used independently or in combination of two or more kinds .
In the neutralization treatment, alkalis are added
in such a way that the pH after the addition is preferably
neutral of 6 or more, and more preferably 6-8, and most
preferably 6-7.5. A pH of under 6 after the addition is not
preferable since precipitation amount of yeast activator
component (Zinc, Manganese and the like) tends to decrease.
At the same time, pH over 7 . 5 after addition is not preferable
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since unnecessary precipitation may be formed.
As a method of the alkalis addition, common procedure
such as dropping alkalis while measuring a pH by a pH meter
can be adopted. Temperature in adding alkalis is not
particularly limited, and temperature of about 0-100°C can
be used. Generally, lower temperature between about 0°C and
room temperature is preferable. As methods for recovering
the precipitation (solid yeast activator of the present
invention), for example, a solid-liquid separation method
in which a solid component and a liquid component are
separated by using centrifugal machine and membrane
separation device, and a method in which supernatant liquid
is removed by decantation are listed.
Moreover, in the present invention, it is preferable
to further dry solid yeast activator obtained in the
neutralization treatment process. Conditions in the drying
process are not particularly limited. As such drying methods,
any one of drying methods such as heat drying, drum drying,
spray drying, freeze drying or the like canbe used. Byputting
solid yeast activator of the present invention into dried
yeast activator in dry state in this way, the handling and
storage become easier.
In the same way as the liquid yeast activator
manufacturing method, after acid steeping and before removal
of solid residue, it is preferable to heat solution obtained
by the acid steeping. The removal method of solid residue
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is also similar to that in the liquid yeast activator
manufacturing method.
Next, hereinafter, a fermented product manufacturing
method of the present invention will be described:
The fermented product manufacturing method of the
present invention includes fermentation process in which
fermented products are obtained by fermenting the an obj ect
to be fermented with yeast in the presence of the liquid
or solid yeast activator of the present invention. In the
fermented product manufacturing method of the present
invention, the liquid or solid yeast activator can be added
into the obj ect to be fermented which includes yeast during
the fermentation process, or the yeast in which the liquid
or solid yeast activator is previously added can be pitched
into the object to be fermented.
The object to be fermented hereof means the
fermentation mixture containing yeast and raw material, and
furthermore, a fermentation product, for example, wort in
the process of beer manufacture can be listed.
An addition amount of the liquid or solid yeast
activator of the present invention is not particularly
limited, and a selection is made according to a fermentation
condition, an effective component content in the yeast
activator and the like. For example, when solid dried yeast
activator is added to wort in manufacturing beer or sparkling
liquor as fermented alcohol, the addition amount is
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preferably in the range of 1-20 g per wort of 1, 000 L, in
other words, at the rate of 1-20 ppm. When liquid or solid
yeast activator is previously added in the yeast used for
fermentation, the amount corresponding to the amount to be
added to the wort can be used. When the addition amount is
under the aforementioned lower limit, shortening of
fermentation period tends to be hard. At the same time, when
the addition amount is more than the upper limit, it is
unpractical since the degree of shortening of fermentation
period is little changed.
When liquid or solid yeast activator is previously
added to the yeast used for fermentation, it is particularly
effective for what we is called long term yeast. In other
words, when liquid or solid yeast activator is previously
added into the yeast used for fermentation, the time when
the liquid or solid yeast activator is added is not
particularly limited. Yeast activator can be added on the
day before planned date when the yeast is used for
fermentation, and yeast can be stored for a long time after
adding the yeast activator. Long term yeast hereof means
the yeast stored for 2-3 weeks or longer.
The factor of shortening of fermentation period in
this manner is, as mentioned above, that inorganic salt
(fermentation accelerating component) containing Zinc,
Manganese, phosphoric acid, Magnesium and the like, which
are included in the yeast activator, is gradually eluted
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during manufacture of fermented products such as beer and
sparkling liquor (fermentation process). and yeast ingests
this yeast accelerating component. Therefore, in the
fermented product manufacturing method of the present
invention, fermented products are manufactured in short
period and with stability.
In the fermented product manufacturing method of the
present invention, processes other than the fermentation
process are not particularly limited, and common procedure
necessary for obtainingfinally desired fermented products
is adopted. For example, as abeermanufacturingmethodusing
bottom fermentation yeast, the methods are listed, which
comprises : ( 1 ) process to make malt from barley, raw material
(malting process ) , (2 ) process in which the malt is crushed
and mixed with hot water, and then raw material such as hop
is added to make wort (wort making process), (3) process
in which the wort is cooled down to the temperature of about
5-8°C, and then yeast is added to perform alcohol fermentation
to make what is called young beer (fermentation process) ,
(4) process in which the young beer is stored at low
temperature for a few weeks to make beer (storage
process/after-fermentation process) and (5) process to
filter obtained beer (filtration process).
Next, the contents of the present invention will be
specifically described by theexamples.However,the present
invention is not intended to be limited to those examples.
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(EXAMPLE 1)
According to the manufacture process flow chartillustrated
in FIG. 1, liquid yeast activator was manufactured as
follows:
Firstly, meat rootlet of 9 kg was steeped in the water
of 90 L, which was then steeped in 75~ phosphoric acid of
600 ml so that the pH of the mixture solution after acid
steeping became 3. The pH was measured using a pH meter.
Then, after heating the mixture solution to the temperature
of 90°C and retaining it for an hour, the mixture solution
was stopped being heated. The mixture solution was stirred
over night. Then after it was steadily retained to
precipitateinsoluble matter (solid matters), solid-liquid
separation into liquid part (supernatant liquid, that is,
extraction liquid) and precipitation (residue of malt
rootlet) was performed using screen machine (vibrating
screen machine made by Dalton, 60 mesh) (solid-liquid
separation (1)).
Thereafter, for a separated liquidpart (liquid layer) ,
insoluble matters were further separated from the liquid
part using a continuous centrifugal machine (solid-liquid
separation (2) ) . This liquid part after being separated out
of the insoluble matters was applied vacuum concentration
using an evaporator to obtain liquid yeast activator of 10
L. When the pH of the liquid yeast activator was measured
by pH meter then, the pH was 3Ø
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(EXAMPLE 2)
According to the manufacture process flow chart
illustrated inFIG.2, solid yeast activator was manufactured
as follows:
In other words, calcium chloride of 100 g was added
as a precipitation accelerator to the liquid yeast activator
of 70 L obtained just before vacuum concentration in EXAMPLE
1, and then 48$ sodium hydroxide solution of 390 ml was added
to the liquid so that the final pH was adjusted to 6. 5. After
adding alkalis, the obtained mixture was stirred at the room
temperature for a day to promote activation, and then it
was steadily retained to precipitate insoluble matters
(solid matters) , and only a solid part (precipitation) was
separately recovered using centrifugal machine to obtain
solid yeast activator.
Furthermore, obtained solid yeast activator in this
manner was freeze-dried to obtain brown powdery yeast
activator of 90.3 g.
For obtained yeast activator, Zinc was noted as index
for an effective component, zinc content of the malt rootlet,
raw material was measured. The results are shown in Table
1. Incidentally, in Table 1, zinc contents were obtained
by suspending yeast activator in 1~ hydrochloric acid,
stirring the yeast activator at the room temperature over
night, removing insoluble matters by centrifugal machine,
and measuring with an ion chromatography (DIONEX make).
19
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+~
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(EXAMPLES 3-5)
FPO1-0163-00
Yeast activator amounts shown in Table 1 were obtained
in a way similar to that of EXAMPLE 2 except that used raw
material malt rootlet and addition amount of CaCl2 were set
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to the values shown in Table 1. Zinc content out of the raw
material malt rootlet was measured in a way similar to that
of EXAMPLE 2. The results are shown in Table 1.
(Comparative example 1)
Manufacturing of solid yeast activator was performed
in a way similar to that of EXAMPLE 2 except that used raw
material malt rootlet and an addition amount of CaCl2 were
set to the values shown in Table 1.
As is clear from Table 1, when adding CaClz was added
to liquid yeast activator, Zinc was sufficiently recovered
from the raw material malt rootlet. On the other hand, when
CaCl2 was not added to liquid yeast activator, solid yeast
activator could not be recovered, and Zinc was not recovered
from the raw material malt rootlet at all . Thus, it was found
that solid yeast activator sufficiently containing zinc
effective for yeast activation can be obtained by a solid
yeast activator manufacturing method related to the present
invention.
(Comparative test for number of floating yeast)
Yeast activation capability of the liquid and solid
yeast activators obtained in EXAMPLES 1 and 2 was examined
as follows:
In other words, firstly, the number of yeast in the
wort before the measurement starts was set to be l, OOOxlO~
cells/ml, and as evaluation samples, (1) sample without
addition of yeast activator, (2) sample with addition of
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liquid yeast activator, and ( 3 ) sample with addition of solid
yeast activator were set . Incidentally, when yeast activator
was added, the yeast activator was dissolved inwort to become
0.1~ concentration solution and was added. In addition, when
yeast activator was not added, wort used as a solvent was
added as culture media.
When measuring the number of floating yeasts of each
evaluation sample 72 hours after the measurement started,
the numbers for samples (2) and (3) were 14, 000x104 cells/ml.
On the other hand, the number for non-addition sample was
8, 000x109 cells/ml. From this result, it was confirmed that
yeast multiplication capability is obviously greatly
improved when adding the yeast activator obtained by the
manufacturing method of the present invention. It was also
found that there was little difference in the effectiveness
on the yeast between liquid and solid.
Industrial Applicability
As described above, according to the liquid yeast
activator manufacturing method of the present invention,
yeast activator can be manufactured with less processes,
and yeast activator which can sufficiently promote yeast
activation without damaging a quality of fermented products
such as beer can be manufactured.
Furthermore, according to the solid yeast activator
manufacturing method of the present invention, yeast
activator can be manufactured with less processes, and yeast
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activator which can sufficiently promote yeast activation
without damaging a quality of fermented products such as
beer can be manufactured. By adding precipitation
accelerator that forms insoluble salt in combination with
bivalent anion, solid yeast activator sufficiently
containing an effective component for promoting
fermentation can be surely obtained in the neutralization
treatment.
Moreover, according to the liquid or solid yeast
activators of the present invention, yeast activation can
be sufficiently promoted without reducing a quality of
fermented products such as beer.
Furthermore, according to the fermented product
manufacturing method of the present invention, fermented
products can be manufactured in short period and with
stability.
23
