한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

맥주 공장 부산물 효모의 최적 자가 소화 조건 결정

Optimization for Autolysis of Brewers Yeast Slurry

  • 손상목 (영동대학교 식품공학과) ;
  • 김재식 (경북대학교 식품공학과)
  • Son, Sang-Mok (Department of Food Science and Technology, Youngdong University) ;
  • Kim, Jae-Sik (Department of Food Science and Technology, Kyungpook National University)
  • 발행 : 2003.04.01
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초록

맥주 공장 부산물 효모의 용도를 다양화하기 위하여 효모 슬러리를 자가 소화시키고 상등액을 농축하여 조미료로 이용할 수 있는 효모추출물을 제조하였다. 맥주 효모의 세포벽에 부착되어 있는 호프 쓴맛 성분을 제거하기 위하여 효모 슬러리에 20%(w/v) NaOH 용액을 가하여 pH 9.8로 맞추고, 약 5분간 방치한 후 즉시 원심분리하면서 물로 세척하였다. 세척 후 효모 쓴맛 정도는 24.1 bitterness unit(BU)로서 threshold value 25.0 BU 미만이었다. 세척한 효모를 자가 소화시킨 후 수율[(수득한 효모추출물의 고형분 무게)/(투입 효모슬러리의 고형분 무게)${\times}100$]을 조사한 결과, 효모슬러리 농도를 $9{\sim}10%(w/w)$로 하고, 온도 $53^{\circ}C$, pH 6.8에서 20시간 이상 자가 소화시키면 34%(w/w)이상, 최대 38%(w/w)까지의 수율로 효모 추출물을 얻을 수 있었다.

The optimum autolysis conditions were investigated to prepare yeast autolyzate (extract) using yeast slurry collected from brewery plants. Brewers yeast slurry was washed with caustic soda to eliminate bitter hof substances attached to yeast cell walks. The pH of brewers yeast slurry was adjusted to 9.8 with caustic soda, and centrifuged at 3,000 rpm for 5 min. The supernatant was discarded, and the bottom cake was rehydrated and collected. Bitterness unit (BU) of washed yeast slurry was 24.1 BU, below the threshold value of 25.0. Yeast extract could be obtained from washed brewers yeast slurry at maximum yield up to 38% by autolyzing at pH 6.8 and $53^{\circ}C$ for 20 h.

키워드

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