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1. WO2022163649 - VINEGAR AND METHOD OF PRODUCING SAME

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Publication Number WO/2022/163649
Publication Date 04.08.2022
International Application No. PCT/JP2022/002686
International Filing Date 25.01.2022
IPC
C12P 19/04 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19Preparation of compounds containing saccharide radicals
04Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
C12R 1/02 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
RINDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C-C12Q75
1Microorganisms
01Bacteria or actinomycetales
02Acetobacter
C08B 37/00 2006.1
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
37Preparation of polysaccharides not provided for in groups C08B1/-C08B35/110; Derivatives thereof
C12J 1/04 2006.1
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
JVINEGAR; PREPARATION OR PURIFICATION THEREOF
1Vinegar; Preparation or purification thereof
04from alcohol
CPC
C08B 37/00
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
37Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
C12J 1/04
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
JVINEGAR; PREPARATION OR PURIFICATION THEREOF
1Vinegar; Preparation or purification thereof
04from alcohol
C12P 19/04
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
PFERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
19Preparation of compounds containing saccharide radicals
04Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
C12R 2001/02
Applicants
  • 株式会社Ｍｉｚｋａｎ　Ｈｏｌｄｉｎｇｓ MIZKAN HOLDINGS CO., LTD. [JP]/[JP]
Inventors
  • 石川　篤志 ISHIKAWA Atsushi
  • 高岡　正周 TAKAOKA Masachika
Agents
  • 小島　清路 KOJIMA Seiji
  • 鈴木　勝雅 SUZUKI Katsumasa
Priority Data
2021-01390529.01.2021JP
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) VINEGAR AND METHOD OF PRODUCING SAME
(FR) VINAIGRE ET SON PROCÉDÉ DE PRODUCTION
(JA) 食酢及びその製造方法
Abstract
(EN) The purpose of the present invention is to provide: a vinegar having a higher viscosity compared to conventional vinegars; and a method for producing the same. This vinegar includes a water-soluble polysaccharide, which is PS1 (Glc : Gal : Man : GlcA = 6.0 : 5.0 to 6.5 : 0.05 to 0.4 : 0.05 to 0.4) and/or PS2 (Glc : Rha : Man : GlcA = 4.0 : 1.5 to 2.5 : 0.05 to 0.4 : 0.05 to 0.4). This method includes two fermentation steps, S1 and S2. S1 is a fermentation step in which, in a first medium, an acetic acid bacterium selected from Acetobacter sp., Gluconobacter sp., Kozakia sp., Komagtaeibacter sp., and Gluconacetobacter sp. is cultured to obtain a first culture that contains a water-soluble polysaccharide selected from PS1 and PS2. S2 is a fermentation step in which, in a second medium which includes the first culture, an acetic acid bacterium selected from Acetobacter sp., Gluconobacter sp., Kozakia sp., Komagtaeibacter sp., and Gluconacetobacter sp. is cultured to obtain a second culture that contains acetic acid and the water-soluble polysaccharide.
(FR) La présente invention a pour but de procurer les éléments suivants : un vinaigre ayant une viscosité plus élevée que les vinaigres conventionnels ; et un procédé pour le produire. Ce vinaigre comprend un polysaccharide hydrosoluble, à savoir le PS1 (Glc : Gal : Man : GlcA = 6,0 : 5,0 à 6,5 : 0,05 à 0,4 : 0,05 à 0,4) et/ou PS2 (Glc : Rha : Man : GlcA = 4,0 : 1,5 à 2,5 : 0,05 à 0,4 : 0,05 à 0,4. Le procédé comprend deux étapes de fermentation, S1 et S2. S1 consiste en une étape de fermentation où dans un premier milieu, une bactérie d'acide acétique choisie parmi Acetobacter sp., Gluconobacter sp., Kozakia sp., Komagtaeibacter sp. et Gluconacetobacter sp. est cultivée pour obtenir une première culture contenant un polysaccharide hydrosoluble choisi parmi PS1 et PS2. S2 consiste en une étape de fermentation où dans un second milieu contenant la première culture, une bactérie d'acide acétique choisie parmi Acetobacter sp., Gluconobacter sp., Kozakia sp., Komagtaeibacter sp. et Gluconacetobacter sp. est cultivée pour obtenir une seconde culture contenant de l'acide acétique et le polysaccharide hydrosoluble.
(JA) 従来に比べてより高い粘度を有する食酢及びその製造方法を提供することを目的として、本食酢は、水溶性多糖類であるＰＳ１（Ｇｌｃ：Ｇａｌ：Ｍａｎ：ＧｌｃＡ＝６．０：５．０～６．５：０．０５～０．４：０．０５～０．４）及び／又はＰＳ２Ｇｌｃ：Ｒｈａ：Ｍａｎ：ＧｌｃＡ＝４．０：１．５～２．５：０．０５～０．４：０．０５～０．４）を含む。本方法は、Ｓ１及びＳ２の２つの発酵工程を備え、Ｓ１は、第１の培地において、アセトバクター属、グルコノバクター属、コザキア属、コマガタエイバクター属及びグルコンアセトバクター属から選択される酢酸菌を培養して、ＰＳ１及びＰＳ２から選択される水溶性多糖類を含む第１培養物を得る発酵工程であり、Ｓ２は、第１培養物を含む第２の培地において、アセトバクター属、グルコノバクター属、コザキア属、コマガタエイバクター属及びグルコンアセトバクター属から選択される酢酸菌を培養して、酢酸及び前記水溶性多糖類を含む第２培養物を得る発酵工程である。
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