Process for producing a bran pickles flavoring solution
View Patent ↗The present invention relates to a novel flavoring solution for making pickles having a flavor of foods pickled in rice bran paste (hereinafter referred to as a bran pickles flavoring solution), a clear bran pickles flavoring solution, processes for producing said solutions, a novel microorganism belonging to the genus Corynebacterium used for the production of said flavoring solutions, and a process for producing a solution containing a lactone wherein the lactone is selectively extracted from a culture of a lactone-producing microorganism. The present invention also relates to a novel bacterium of the genus Corynebacterium which has the ability to produce γ-dodecalactone and/or γ-dodecelactone and is useful for the production of said bran pickles flavoring solutions.
1. A process for producing at least one of a γ-dodecalactone- and a γ-dodecelactone-containing solution, which comprises subjecting a culture obtained by culturing Corynebacterium sp. NK-1 (FERM BP-6329) or yeast belonging to Saccharomyces cerevisiae, Saccharomyces uvarum, Saccharomyces exigus, Kluyveromyces lactis, Kluyveromyces marxianus, Kluyveromyces thermotolerans, Zygosaccharomyces bailii or Zygosaccharomyces florentinus in a medium containing rice bran or treated rice bran suspension to solid-liquid separation, recovering the residue, and then extracting the lactone from said residue with an acidic aqueous solution of ethanol.
2. The process according to claim 1 , wherein said acidic aqueous solution of ethanol is in the pH range of 1.0–6.5.
3. The process according to claim 1 or 2 , wherein said acidic aqueous solution of ethanol contains ethanol in an amount of 10 vol % or more.
4. The process according to claim 2 , wherein said acidic aqueous solution of ethanol is in the pH range of 2.0–6.0.
5. The process according to any one of claims 1 , 2 and 4 , wherein said acidic aqueous solution of ethanol contains ethanol in an amount of 30 vol % or more.