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Title:
3−メルカプトヘキサン−1−オール及びアルコール含有液の製造方法
Document Type and Number:
Japanese Patent JP5632292
Kind Code:
B2
Abstract:
The present invention relates to a method of production of a solution containing an abundance of 3-mercaptohexan-1-ol (3MH) and alcohol and having a desirable aroma by employing a grape skin extract; an aromatic agent employing the 3MH and alcohol containing solution; a method of production of a drink with an enhanced aroma; and a method of production of fruit liquor, employing a grape skin extract. The method of production of the 3MH and alcohol containing comprising: inoculating a starting material aqueous solution comprising S -(3-hexan-1-ol)glutathione and S -(3-hexan-1-ol)-L-cysteine with a lactic acid bacterium and yeast to produce 3-mercaptohexan-1-ol and alcohol. The starting material aqueous solution comprises a grape skin extract. The lactic acid bacterium is a lactic acid bacterium that is capable of converting S -(3-hexan-1-ol)glutathione to S -(3-hexan-1-ol)-L-cysteine. After inoculating the starting material aqueous solution with a lactic acid bacterium and conducting fermentation for 0 to 6 days, the aqueous solution is inoculated with the yeast and alcohol fermentation is conducted.

Inventors:
高瀬 秀樹
小林 弘憲
丹澤 史子
大橋 宏之
高田 良二
金野 知典
大越 崇
Application Number:
JP2010542837A
Publication Date:
November 26, 2014
Filing Date:
December 04, 2009
Export Citation:
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Assignee:
メルシャン株式会社
International Classes:
A23L27/29; A23L19/00; C12G1/02; A23L27/12; C12P7/04; C12P7/06; C12P11/00
Domestic Patent References:
JP2005192562A2005-07-21
JPH02312581A1990-12-27
JP2002136259A2002-05-14
JP2008101097A2008-05-01
JPS5998672A1984-06-07
JP2005192562A2005-07-21
JPH02312581A1990-12-27
JP2002136259A2002-05-14
JP2008101097A2008-05-01
Foreign References:
WO2007095682A12007-08-30
WO2007095682A12007-08-30
Other References:
JPN6009067723; PEYROT C et al.: 'Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-g' J. Agric. Food Chem. Vol.50, No.14, 2002, pp.4076-4079
JPN6009067721; MURAT ML et al.: 'Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by' J. Agric. Food Chem. Vol.49, No.11, 2001, pp.5412-5417
JPN6009067719; MAGGU M et al.: 'Effect of skin contact and pressure on the composition of Sauvignon Blanc must' J. Agric. Food Chem. Vol.55, No.25, 2007, pp.10281-10288
JPN6009067716; SWIEGERS JH et al.: 'The influence of yeast on the aroma of Sauvignon Blanc wine' Food Microbiol. Vol.26, No.2, 200904, pp.204-211
JPN6009067715; SUBILEAU M et al.: 'New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2' J. Agric. Food Chem. Vol.56, No.19, 20081008, pp.9230-9235
JPN6009067712; SARRAZIN E et al.: 'Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and q' J. Agric. Food Chem. Vol.55, No.4, 2007, pp.1437-1444
JPN6009067711; SWIEGERS JH et al.: 'Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma' Yeast Vol.24, No.7, 2007, pp.561-574
JPN6009067707; 小林弘憲ほか: '甲州ワインの新しい香り ブドウ「甲州」からのメッセージ' バイオサイエンスとインダストリー Vol.64, No.4, 20060401, pp.226-227
JPN6009067705; 小林弘憲ほか: '甲州きいろ香にみるワインの個性化醸造法' 生物工学 Vol.86, 20080725, pp.366-367
JPN6009067703; 岡野康弘ほか: 'ブドウ果皮残渣からの乳酸製造' 日本ブドウ・ワイン学会誌 Vol.17, No.3, 20061125, pp.145-146
JPN6009067723; PEYROT C et al.: 'Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-g' J. Agric. Food Chem. Vol.50, No.14, 2002, pp.4076-4079
JPN6009067721; MURAT ML et al.: 'Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wine by' J. Agric. Food Chem. Vol.49, No.11, 2001, pp.5412-5417
JPN6009067719; MAGGU M et al.: 'Effect of skin contact and pressure on the composition of Sauvignon Blanc must' J. Agric. Food Chem. Vol.55, No.25, 2007, pp.10281-10288
JPN6009067716; SWIEGERS JH et al.: 'The influence of yeast on the aroma of Sauvignon Blanc wine' Food Microbiol. Vol.26, No.2, 200904, pp.204-211
JPN6009067715; SUBILEAU M et al.: 'New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2' J. Agric. Food Chem. Vol.56, No.19, 20081008, pp.9230-9235
JPN6009067712; SARRAZIN E et al.: 'Odorous impact of volatile thiols on the aroma of young botrytized sweet wines: identification and q' J. Agric. Food Chem. Vol.55, No.4, 2007, pp.1437-1444
JPN6009067711; SWIEGERS JH et al.: 'Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma' Yeast Vol.24, No.7, 2007, pp.561-574
JPN6009067707; 小林弘憲ほか: '甲州ワインの新しい香り ブドウ「甲州」からのメッセージ' バイオサイエンスとインダストリー Vol.64, No.4, 20060401, pp.226-227
JPN6009067705; 小林弘憲ほか: '甲州きいろ香にみるワインの個性化醸造法' 生物工学 Vol.86, 20080725, pp.366-367
JPN6009067703; 岡野康弘ほか: 'ブドウ果皮残渣からの乳酸製造' 日本ブドウ・ワイン学会誌 Vol.17, No.3, 20061125, pp.145-146
Attorney, Agent or Firm:
Katsunuma Hirohito
Yukitaka Nakamura
Nobutaka Yokota
Takehiro Ito
Hiroshi Sorimachi