AU2018323508B2 - Rice-fermented beer-taste beverage and method for manufacturing same - Google Patents
Rice-fermented beer-taste beverage and method for manufacturing same Download PDFInfo
- Publication number
- AU2018323508B2 AU2018323508B2 AU2018323508A AU2018323508A AU2018323508B2 AU 2018323508 B2 AU2018323508 B2 AU 2018323508B2 AU 2018323508 A AU2018323508 A AU 2018323508A AU 2018323508 A AU2018323508 A AU 2018323508A AU 2018323508 B2 AU2018323508 B2 AU 2018323508B2
- Authority
- AU
- Australia
- Prior art keywords
- concentration
- rice
- ethyl acetate
- isoamyl acetate
- less
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 238000000034 method Methods 0.000 title claims description 8
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 195
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 claims abstract description 134
- 229940117955 isoamyl acetate Drugs 0.000 claims abstract description 67
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 60
- 235000009566 rice Nutrition 0.000 claims abstract description 60
- 239000002994 raw material Substances 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 37
- 230000004151 fermentation Effects 0.000 claims abstract description 36
- 241000209140 Triticum Species 0.000 claims abstract description 23
- 235000021307 Triticum Nutrition 0.000 claims abstract description 23
- 241000209094 Oryza Species 0.000 claims description 59
- 102000004190 Enzymes Human genes 0.000 claims description 36
- 108090000790 Enzymes Proteins 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 34
- 239000000463 material Substances 0.000 claims description 23
- 102000004169 proteins and genes Human genes 0.000 claims description 23
- 108090000623 proteins and genes Proteins 0.000 claims description 23
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 22
- 235000013339 cereals Nutrition 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 22
- 230000017854 proteolysis Effects 0.000 claims description 17
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 108010068370 Glutens Proteins 0.000 abstract description 7
- 235000021312 gluten Nutrition 0.000 abstract description 7
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 22
- 241000209219 Hordeum Species 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 6
- 235000013405 beer Nutrition 0.000 description 6
- 239000007789 gas Substances 0.000 description 6
- 235000019985 fermented beverage Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000021329 brown rice Nutrition 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000006171 gluten free diet Nutrition 0.000 description 2
- 235000020884 gluten-free diet Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 206010052904 Musculoskeletal stiffness Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 206010042674 Swelling Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 238000011088 calibration curve Methods 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Disclosed is a rice-fermented beer-taste beverage having a rice-derived glucide as a fermentation raw material and not having a wheat-derived raw material as a fermentation raw material. In this rice-fermented beer-taste beverage, the ethyl acetate concentration and the isoamyl acetate concentration in the beverage satisfy any of the following conditions: (a) the ethyl acetate concentration is 5 mg/L to less than 7 mg/L, and the isoamyl acetate concentration is 1.2-5 mg/L; (b) the ethyl acetate concentration is 7 mg/L to less than 15 mg/L, and the isoamyl acetate concentration is 0.7-5 mg/L; or (c) the ethyl acetate concentration is 15 mg/L to less than 40 mg/L, and the isoamyl acetate concentration is 0.4-5 mg/L. This rice-fermented beer-taste beverage does not include gluten and has enhanced beer-like flavor.
Description
[0001] The present patent application claims priority based on Japanese Patent Application No. 2017-168709 (filing date of the application: September 1, 2017) which is a patent application filed earlier in Japan. The whole discloses of this earlier patent application are hereby incorporated by reference as a part of this description.
[0002] The present invention relates to a rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material and does not use a raw material derived from barley, wheat and related grains as a fermentation raw material and to a production method thereof.
[0003] In recent years, a diet therapy has come to be known, which advocates not taking a meal containing gluten, and there are also an increasing number of people who daily take meals that are as gluten-free as possible. Effects of the gluten-free diet differ from person to person but include, for example, a treatment of a cold-sensitive constitution, suppression of pimples, and improvement of constipation, swelling, stiffness, period pains, irregular periods, and the like. In addition to these, it is said that the gluten-free diet can be expected for effects of enhancement of mineral absorption, enhancement of immunity, prevention of colon cancer, improvement of intestinal environment, a skin beautifying effect, a slimming effect, and the like. And, there are many cases where rice is recommended to be eaten as a staple food instead of gluten-containing food using barley, wheat and related grains.
[0004] In the field of beer-taste beverage, a fermented beverage using rice as a main raw material is being developed without using barley, wheat and related grains at all. For example, Japanese Unexamined Patent Application Publication No. H10-229868 (PTL 1) discloses that a rice-fermented beer-taste beverage was produced by using sprouted rice and beer yeast.
[0005] However, a conventional rice-fermented beer-taste beverage has a characteristic that an odor derived from rice such as a rice bran-like odor is strong and a beer-like aroma is weak. And, thus, there is a room for improvement in this regard.
PRIOR ART DOCUMENT Patent Document
[0006]
[Patent document 1] JP H10-229868 A
[0007] The present inventors have found that a rice-fermented beer-taste beverage having an enhanced beer-like flavor can be obtained by adjusting concentrations of ethyl acetate and isoamyl acetate in the rice-fermented beer-taste beverage to predetermined ranges. The present invention is based on this finding.
[0008] Accordingly, the present invention aims to provide: a rice-fermented beer-taste beverage which does not contain gluten and has an enhanced beer-like flavor; and a production method thereof.
[0009] The present invention provides the following inventions: (1) A rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material and does not use a raw material derived from barley, wheat and related grains as the fermentation raw material, wherein a concentration of ethyl acetate and a concentration of isoamyl acetate in the beverage satisfy any one of the conditions: (a) the concentration of ethyl acetate is 5 mg/L or more and less than 7 mg/L, and the concentration of isoamyl acetate is 1.2 to 5 mg/L; (b) the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L; (c) the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.4 to 5 mg/L. (2) The rice-fermented beer-taste beverage according to (1), wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage satisfy any one of the conditions: (b') the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 2 to 5 mg/L; (c') the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L. (3) A method for producing a rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material and does not use a raw material derived from barley, wheat and related grains as the fermentation raw material, comprising fermentation of a mixture containing at least a sugar material derived from rice and water, wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced are adjusted to satisfy any one of the conditions: (a) the concentration of ethyl acetate is 5 mg/L or more and less than 7 mg/L, and the concentration of isoamyl acetate is 1.2 to 5 mg/L; (b) the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L; (c) the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.4 to 5 mg/L. (4) The method for producing a rice-fermented beer-taste beverage according to (3), wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced satisfy any one of the conditions: (b') the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 2 to 5 mg/L; (c') the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.7 to
5 mg/L. (5) The method according to (3) or (4), comprising the steps of: (i) maintaining a mixture of rice, a saccharification enzyme, a protein degradation enzyme, and water at 40 to 60 0 C for 15 to 90 minutes and, thereafter, maintaining the mixture at 70 to 900 C for 30 to 90 minutes; (ii) adjusting the temperature of the mixture obtained in step (i) to 40 to 600 C, adding a protein, a saccharification enzyme, and a protein degradation enzyme to the mixture, maintaining the mixture obtained at 40 to 600 C for 30 to 120 minutes and, thereafter, maintaining the same at 55 to 75 0 C for 5 to 60 minutes; (iii) adjusting the temperature of the mixture obtained in step (ii) to 70 to 900 C and, thereafter, carrying out a solid-liquid separation treatment to collect a liquid; (iv) boiling the liquid obtained in step (iii); and (v) cooling the boiled liquid, obtained in step (iv) and, thereafter, subjecting the same to fermentation by beer yeast, wherein hops are added at any stage in step (iii) or later.
[0010] According to the present invention, there is provided a rice-fermented beer-taste beverage which does not contain gluten and has an enhanced beer-like flavor. In the rice-fermented beer-taste beverage of the present invention, gluten is not contained, a beer-like flavor is emphasized, and an odor inherent to rice such as a rice bran-like odor and the like is suppressed.
[0011] The rice-fermented beer-taste beverage of the present invention is a rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material and does not use a raw material derived from barley, wheat and related grains, wherein a concentration of ethyl acetate and a concentration of isoamyl acetate in the beverage satisfy predetermined conditions.
[0012] The "rice-fermented beer-taste beverage" in the present invention means a fermented beverage which has the same taste as beer (an alcoholic beverage obtained by beer yeast fermentation using malt and hops as raw materials) and uses a sugar material derived from rice as a fermentation raw material. The rice-fermented beer-taste beverage of the present invention uses a sugar material derived from rice as a fermentation raw material but, unlike Japanese sake (refined rice wine) and shochu (Japanese clear liquor) which use koji in the saccharification step, does not use koji. Further, the rice-fermented beer-taste beverage of the present invention is a fermented beverage provided with an aroma of hops by using hops as a raw material. Furthermore, the rice-fermented beer-taste beverage of the present invention is a fermented beverage produced via a fermentation step using beer yeast. Also, the rice-fermented beer-taste beverage of the present invention shows a beer-like color and presents a color described as golden, yellow, straw-colored, and the like. Such a beer-like color includes, for example, a color having a chromaticity ranking (EBC) of about 1 to 12. Furthermore, the rice-fermented beer-taste beverage of the present invention is a beverage containing no gluten.
[0013] The "raw material derived from barley, wheat and related grains" in the present invention means a raw material derived from barley, wheat and related grains such as wheat, barley and the like, for example, these barley, wheat and related grains themselves, malt obtained by sprouting these, and processed materials such as a malt extract and the like obtained from these.
[0014] The sugar material derived from rice, used in the present invention, may be a material derived from rice containing sugar, which can be used as a fermentation raw material for fermentation by yeast and includes, for example, rice itself such as milled rice, brown rice, sprouted rice, unhulled rice, and the like, and rice processed products such as rice flour, rice syrup, and the like. Further, the rice may be of any variety. According to a preferred embodiment of the present invention, the sugar material derived from rice is milled rice.
[0015] In the rice-fermented beer-taste beverage of the present invention, the concentration of ethyl acetate and the concentration of isoamyl acetate satisfy any one of the conditions: (a) the concentration of ethyl acetate is 5 mg/L or more and less than 7 mg/L, and the concentration of isoamyl acetate is 1.2 to 5 mg/L; (b) the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L; (c) the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.4 to 5 mg/L.
[0016] According to a preferred embodiment of the present invention, the concentration of ethyl acetate and the concentration of isoamyl acetate in the rice-fermented beer-taste beverage of the present invention satisfy any one of the conditions: (b') the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 2 to 5 mg/L; (c') the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L.
[0017] Furthermore, according to another embodiment of the present invention, there is provided a rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material and does not use a raw material derived from barley, wheat and related grains as a fermentation raw material, wherein a concentration of ethyl acetate and a concentration of isoamyl acetate satisfy the following conditions: (a) the concentration of ethyl acetate is 5.5 mg/L or more and less than 10 mg/L, and the concentration of isoamyl acetate is 1.5 to 2.5 mg/L; (b) the concentration of ethyl acetate is 10 mg/L or more and less than 16.6 mg/L, and the concentration of isoamyl acetate is 1 to 2.5 mg/L; (c) the concentration of ethyl acetate is 16.6 mg/L or more and less than 25 mg/L, and the concentration of isoamyl acetate is 0.4 to 2.5 mg/L.
[0018] According to a preferred embodiment of the present invention, the concentration of ethyl acetate and the concentration of isoamyl acetate in the rice-fermented beer-taste beverage satisfy any one of the conditions: (b') the concentration of ethyl acetate is 10 mg/L or more and less than 16.6 mg/L, and the concentration of isoamyl acetate is 2 to 2.5 mg/L;
(c') the concentration of ethyl acetate is 16.6 mg/L or more and less than 25 mg/L, and the concentration of isoamyl acetate is 1 to 2.5 mg/L.
[0019] Measurement of concentrations of ethyl acetate and isoamyl acetate in the beverage can be carried out by introducing a gas phase part of a beer sample warmed in a vial into a gas chromatograph equipped with an FID detector, reading peak areas of ethyl acetate and isoamyl acetate from a gas chromatogram, and calculating an amount of each component from a ratio of each area to an area of an internal standard substance (n-butanol). At that time, in order to carry out a more accurate concentration measurement, it is desirable to use a calibration curve prepared based on measurement values of several reference samples having known concentrations.
[0020] The rice-fermented beer-taste beverage of the present invention can be produced by using a sugar material derived from rice as a fermentation raw material, fermenting a mixture of the sugar material derived from rice and water in production of a rice-fermented beer-taste beverage without using a raw material derived from barley, wheat and related grains as a fermentation raw material, and adjusting a concentration of ethyl acetate and a concentration of isoamyl acetate in a beverage produced so as to satisfy the above-mentioned conditions. The specific procedure of this production method is not particularly limited but preferably includes the following steps: a first saccharification step of rice by using a saccharification enzyme and a protein degradation enzyme; a second saccharification step of rice by using a saccharification enzyme and a protein degradation enzyme in the presence of rice protein; a solid-liquid separation step; a boiling step; and a fermentation step by beer yeast. Such a production method of a rice-fermented beer-taste beverage like this constitutes one embodiment of the present invention.
[0021] In the first saccharification step of the sugar material derived from rice, an enzymatic reaction using a saccharification enzyme and a protein degradation enzyme is carried out. The saccharification enzyme and the protein degradation enzyme used here may be typical enzymes used in a saccharification step in brewing of beer. In the present step, a mixture of a sugar material derived from rice, a saccharification enzyme, a protein degradation enzyme, and water is maintained at 40 to 600 C for 15 to 90 minutes and, thereafter, maintained at 70 to 90 0 C for 30 to 90 minutes. According to a preferred embodiment of the present invention, in the present step, a mixture of a sugar material derived from rice, a saccharification enzyme, a protein degradation enzyme, and water is maintained at 45 to 55 0 C for 30 to 60 minutes and, thereafter, maintained at 75 to 85 0 C for 45 to 75 minutes.
[0022] In the second saccharification step of the sugar material derived from rice, an enzymatic reaction using a saccharification enzyme and a protein degradation enzyme is carried out in the presence of a protein (except a protein derived from barley, wheat and related grains). The protein used here may be any protein except a protein derived from barley, wheat and related grains, but preferably includes proteins derived from cereals such as, for example, a rice protein, a soybean protein, a corn protein, a sorghum protein, and the like, in which the rice protein is the most preferable. The rice protein is a protein obtained from brown rice and is commercially sold like the soybean protein and the like. The kind of rice protein is not particularly limited and any kind may be used as far as it is a protein derived from brown rice. An amount of protein is not particularly limited but is, relative to an amount of the sugar material derived from rice, preferably 0.5 to 4.5 mass% and more preferably 1.5 to 3.5 mass%. The saccharification enzyme and the protein degradation enzyme used in this step may also be typical enzymes used in a saccharification step in brewing of beer. Also, the saccharification enzyme and the protein degradation enzyme used in this step may be the same as or different from those used in the first saccharification step of rice. In the present step, the temperature of the mixture obtained in the first saccharification step is adjusted to 40 to 600 C, a protein, a saccharification enzyme, and a protein degradation enzyme are added to the mixture, and the mixture obtained is maintained at 40 to 60 0 C for 30 to 120 minutes and, thereafter, at 55 to 75 0 C for 5 to 60 minutes. According to a preferred embodiment of the present invention, in the present step, the temperature of the mixture obtained in the first saccharification step is adjusted to 45 to 55°C, a protein, a saccharification enzyme, and a protein degradation enzyme are added to the mixture, and the mixture obtained is maintained at 45 to 55 0 C for 50 to 100 minutes and, thereafter, at 60 to 70 0 C for 20 to 40 minutes.
[0023] In the solid-liquid separation step, the temperature of the mixture obtained in the second saccharification step is adjusted to 70 to 90 0 C and, thereafter, subjected to a solid-liquid separation step, where a liquid portion is collected. In addition, in this step, sucrose may be added to the mixture after the solid-liquid separation treatment.
[0024] In the boiling step, the liquid obtained by the solid-liquid separation step is boiled. Subsequently, in the fermentation step, the liquid after boiling is cooled, and this is supplied to fermentation by beer yeast. These steps are steps used typically in production of usual beer and may be executed similarly in the present invention.
[0025] In the method of the present invention, hops (including processed product of hops) can be added in any step. An amount of addition of the hops can be adjusted so as to become, relative to a volume of a pre-fermentation liquid in the fermentation step, 0.1 to 3 g /L, preferably 0.1 to 2 g/L, and more preferably 0.2 to 1.5 g/L.
[0026] In the method of the present invention, in addition to hops, a sugar material derived from rice, and a protein, there may be used as a raw material for brewing: auxiliary raw materials determined by Liquor Tax Act such as corn, kaoliang, potato, starch, saccharides (for example, liquid sugar), and the like; a nitrogen source such as a protein decomposition product, a yeast extract, and the like; and other additives such as an aroma chemical, a pigment, a foaming/foam retention improver, a water conditioner, a fermentation assisting agent, and the like. However, in the method of the present invention, a raw material derived from barley, wheat and related grains, for example, barley, wheat and related grains, malt, and the like, is not used.
[0027] The present invention will be described specifically based on the following examples, but the present invention is not limited to these examples.
[0028]
Example 1: Production of Rice-Fermented Beer-taste beverage In this example, a rice-fermented beer-taste beverage using rice as the fermentation raw material was produced without using barley, wheat and related grains and malt at all.
[0029] In a mash-tub filled with 100 L of hot water was charged 40 kg of rice, followed by addition of a saccharification enzyme and a protein degradation enzyme, and the resulting mixture was maintained at 50 0 C for 50 minutes. Thereafter, the temperature was raised to 80 0 C and the mixture was maintained at 80 0 C for 60 minutes.
[0030] The mixture obtained was cooled to 50 0C, 1.5 kg of rice protein was charged therein, further followed by addition of a saccharification enzyme and a protein degradation enzyme, and the mixture was maintained at 50 0 C for 70 minutes. Thereafter, the temperature was raised to 65 0 C and the mixture was maintained at 65 0 C for 5 minutes.
[0031] After heating the mixture obtained to 780 C, the mixture was subjected to solid-liquid separation by means of a lauter tun and the liquid was collected after adding 10 kg of sucrose.
[0032] To the liquid obtained was added 10 kg of sucrose, and the mixture was boiled at 100 0 C for 90 minutes. At that time, hops were added at 0.223 g/L immediately after boiling started, at a specific consumption of 0.335 g/L at a time point of 50 minutes after boiling started, and at a specific consumption of 0.558 g/L at a time point of 85 minutes after boiling started.
[0033]
The liquid after boiling was cooled, main fermentation was carried out for 1 week after adding beer yeast, and post-fermentation was carried out thereafter for further 4 days to prepare a sample of beer-taste fermented beverage. The sample obtained had an alcohol concentration of 5. 2 5% (v/v), a pH of 4.15, and a chromaticity ranking (EBC) of 3.4.
[0034] When the sample obtained was tasted, a beer-like flavor was felt strongly even though neither barley, wheat and related grains nor raw material derived from barley, wheat and related grains such as malt had been used at all. Conversely, an odor derived from rice such as a rice bran-like odor and the like was reduced.
[0035] Further, when various ester components contained in the sample obtained were quantified, a concentration of ethyl acetate was 16.6 mg/L and a concentration of isoamyl acetate was 1.5 mg/L. Compared to conventional rice-fermented beer-taste beverages, these concentrations were distinctive. Measurement of concentrations of ester components in the beverage was carried out by introducing a gas phase part of a beer sample warmed in a vial into a gas chromatograph equipped with an FID detector, reading peak areas of each ester component from a gas chromatogram, and calculating an amount of each component from a ratio of each area to an area of an internal standard substance (n-butanol).
[0036] Example 2: Relationship between Concentrations of Ethyl Acetate and Isoamyl Acetate in Rice-Fermented Beer-taste beverage and Beer-Like Flavor In this example, ethyl acetate and isoamyl acetate were added to the test brewed rice-fermented beer-taste beverage to prepare tasting samples containing these at various concentrations, and a sensory evaluation of these was carried out to study a relationship between the concentrations of ethyl acetate and isoamyl acetate and the beer-like flavor in the rice-fermented beer-taste beverage.
[0037] (1) Preparation of Tasting Samples In this example, several changes in formulation compared to the production method described in Example 1 were tried, such as no addition of sucrose, and there was prepared an base sample of rice-fermented beer-taste beverage in which concentrations of ethyl acetate and isoamyl acetate were reduced compared to the sample prepared in Example 1. By adding ethyl acetate and/or isoamyl acetate to this base sample, there were prepared tasting samples containing these in various concentrations.
[0038] (2) Sensory Evaluation of Tasting Samples The tasting samples obtained in above (1) were subjected to a sensory evaluation by a panel of four trained people. The sensory evaluation was carried out based on a score of 10 ranks from 1 (no beer-like flavor felt and rice bran-like odor felt) to 10 (strong beer-like flavor felt and no rice bran-like odor felt) at an interval of 0.5, and the tasting samples were evaluated by an average value of scores of the panel of four people. At that time, each panel member was instructed to rate a sample in which a beer-like flavor is felt and a rice bran-like odor is not felt, that is, a sample in which a beer-like flavor is felt even though rice is used and neither barley, wheat and related grains nor malt is used at all as a main fermentation raw material, with a score of 4 to 5.5 depending on the strength of its flavor. Further, each panel member was instructed to rate a sample in which an especially beer-like flavor is felt with a score of 6 to 10 depending on the strength of its flavor and, conversely, to rate a sample in which a beer-like flavor is not felt but a rice bran-like odor is felt with a score of 1 to 3.5 depending on the strength of its rice bran-like odor.
[0039] In the following Table 1, there are summarized concentrations of ethyl acetate and concentrations of isoamyl acetate in the tasting samples, and results of the sensory evaluations.
[Table 1]
-c N COi
-4 tN
-4
I 4 t<L
0) to~Nt
24 too
E4 to
to to LO
LA N LI nC goo
o 4
u' Cn 0
C0 0) 0 C
[00-0 As C hw I in Tale 10i etscin hr h ocnrto of ethyl acetate was 5.5 mg/L, the evaluation scores were high when the concentrations of isoamyl acetate were 1.5 mg/L and 2.5 mg/L (test sections 3 and 4).
[0041] In test sections where the concentration of ethyl acetate was 10 mg/L, the evaluation scores were high when the concentrations of isoamyl acetate were 1 mg/L, 1.5 mg/L, and 2.5 mg/L (test sections 6 to 8) and, especially, an excellent evaluation score was shown when the concentration of isoamyl acetate was 2.5 mg/L (test section 8).
[0042] In test sections where the concentration of ethyl acetate was 16.6 mg/L, the evaluation scores were high when the concentrations of isoamyl acetate were 0.4 mg/L, 1 mg/L, 1.5 mg/L, and 2.5 mg/L (test sections 9 to 12) and, especially, an excellent evaluation score was shown when the concentration of isoamyl acetate was 1 mg/L, 1.5 mg/L, and 2.5 mg/L (test section 10 to 12).
[0043] In test sections where the concentration of ethyl acetate was 25 mg/L, the evaluation scores were high when the concentrations of isoamyl acetate were 0.4 mg/L, 1 mg/L, 1.5 mg/L, and 2.5 mg/L (test sections 13 to 16) and, especially, an excellent evaluation score was shown when the concentration of isoamyl acetate was 1 mg/L, 1.5 mg/L, and 2.5 mg/L (test section 14 to 16).
[0044] Here, test section 11, which has the same concentrations of ethyl acetate and isoamyl aetate as the rice-fermented beer-taste beverage produced in Example 1, showed an excellent evaluation score of 6.4.
24675810.1:DCC
18a
[0045] Throughout this specification and the claims that follow, unless the context requires otherwise, the word "comprise", and variations such as "comprises" and "comprising", will be understood to imply the inclusion of a stated integer or step or group of integers or steps but not the exclusion of any other integer or step or group of integers or steps.
[0046] The reference in this specification to any prior publication (or information derived from it), or to any matter which is known, is not, and should not be taken as an acknowledgment or admission or any form of suggestion that that prior publication (or information derived from it) or known matter forms part of the common general knowledge in the field of endeavour to which this specification relates.
Claims (7)
1. A rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material and does not use a raw material derived from barley, wheat and related grains as the fermentation raw material, wherein a concentration of ethyl acetate and a concentration of isoamyl acetate in the beverage satisfy any one of the conditions: (a) the concentration of ethyl acetate is 5 mg/L or more and less than 7 mg/L, and the concentration of isoamyl acetate is 1.2 to mg/L; (b) the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L; (c) the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.4 to 5 mg/L.
2. The rice-fermented beer-taste beverage according to claim 1, wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage satisfy any one of the conditions: (b') the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 2 to mg/L; (c') the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L.
3. The rice-fermented beer-taste beverage according to claim 1,
24675810.1:DCC
20
wherein the concentration of isoamyl acetate is 1.5 to 5 mg/L in the case where the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L.
4. A method for producing a rice-fermented beer-taste beverage which uses a sugar material derived from rice as a fermentation raw material and does not use a raw material derived from barley, wheat and related grains as the fermentation raw material, comprising fermentation of a mixture containing at least a sugar material derived from rice and water, wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced are adjusted to satisfy any one of the conditions: (a) the concentration of ethyl acetate is 5 mg/L or more and less than 7 mg/L, and the concentration of isoamyl acetate is 1.2 to mg/L; (b) the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L; (c) the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.4 to 5 mg/L.
5. The method for producing a rice-fermented beer-taste beverage according to claim 4, wherein the concentration of ethyl acetate and the concentration of isoamyl acetate in the beverage to be produced satisfy any one of the conditions: (b') the concentration of ethyl acetate is 7 mg/L or more and less than 15 mg/L, and the concentration of isoamyl acetate is 2 to mg/L;
24675810.1:DCC
21
(c') the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L, and the concentration of isoamyl acetate is 0.7 to 5 mg/L.
6. The method according to claim 4, wherein the concentration of isoamyl acetate is adjusted to 1.5 to 5 mg/L in the case where the concentration of ethyl acetate is 15 mg/L or more and less than 40 mg/L.
7. The method according to any one of claims 4 to 6, comprising the steps of: (i) maintaining a mixture of rice, a saccharification enzyme, a protein degradation enzyme, and water at 40 to 60 0 C for 15 to 90 minutes and, thereafter, maintaining the mixture at 70 to 900 C for to 90 minutes; (ii) adjusting the temperature of the mixture obtained in step (i) to 40 to 60C, adding a protein, a saccharification enzyme, and a protein degradation enzyme to the mixture, maintaining the mixture obtained at 40 to 60 0 C for 30 to 120 minutes and, thereafter, maintaining the same at 55 to 75 0 C for 5 to 60 minutes; (iii) adjusting the temperature of the mixture obtained in step (ii) to 70 to 90 0 C and, thereafter, carrying out a solid-liquid separation treatment to collect a liquid; (iv) boiling the liquid obtained in step (iii); and (v) cooling the boiled liquid obtained in step (iv) and, thereafter, subjecting the same to fermentation by beer yeast, wherein hops are added at any stage in step (iii) or later.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-168709 | 2017-09-01 | ||
| JP2017168709 | 2017-09-01 | ||
| PCT/JP2018/032284 WO2019045029A1 (en) | 2017-09-01 | 2018-08-31 | Rice-fermented beer-taste beverage ad method for manufacturing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2018323508A1 AU2018323508A1 (en) | 2020-04-16 |
| AU2018323508B2 true AU2018323508B2 (en) | 2023-08-31 |
Family
ID=65527208
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2018323508A Active AU2018323508B2 (en) | 2017-09-01 | 2018-08-31 | Rice-fermented beer-taste beverage and method for manufacturing same |
Country Status (3)
| Country | Link |
|---|---|
| JP (2) | JP7340452B2 (en) |
| AU (1) | AU2018323508B2 (en) |
| WO (1) | WO2019045029A1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10229868A (en) * | 1996-12-17 | 1998-09-02 | Noriyuki Sugawara | Production of alcoholic drink |
| JP2006325561A (en) * | 2005-05-30 | 2006-12-07 | Suntory Ltd | Method for producing low-glucide fermented beverage having good brewed perfume |
| JP2014525257A (en) * | 2011-09-02 | 2014-09-29 | セーホーエル．ハンセン アクティーゼルスカブ | Improved flavor of beer by combining Pichia yeast and various hop varieties |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2009001825A1 (en) | 2007-06-25 | 2010-08-26 | サッポロビール株式会社 | Sparkling alcoholic beverage and method for producing the same |
| JP2010051279A (en) * | 2008-08-29 | 2010-03-11 | Kirin Brewery Co Ltd | Method for producing color-controlled beer-flavored alcoholic beverage |
-
2018
- 2018-08-31 AU AU2018323508A patent/AU2018323508B2/en active Active
- 2018-08-31 JP JP2019539651A patent/JP7340452B2/en active Active
- 2018-08-31 WO PCT/JP2018/032284 patent/WO2019045029A1/en active Application Filing
-
2023
- 2023-06-09 JP JP2023095719A patent/JP2023113913A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10229868A (en) * | 1996-12-17 | 1998-09-02 | Noriyuki Sugawara | Production of alcoholic drink |
| JP2006325561A (en) * | 2005-05-30 | 2006-12-07 | Suntory Ltd | Method for producing low-glucide fermented beverage having good brewed perfume |
| JP2014525257A (en) * | 2011-09-02 | 2014-09-29 | セーホーエル．ハンセン アクティーゼルスカブ | Improved flavor of beer by combining Pichia yeast and various hop varieties |
Non-Patent Citations (1)
| Title |
|---|
| MAYER HEIDI; CECCARONI DAYANA; MARCONI OMBRETTA; SILEONI VALERIA; PERRETTI GIUSEPPE; FANTOZZI PAOLO: "Development of an all rice malt beer: A gluten free alternative", LWT- FOOD SCIENCE AND TECHNOLOGY, ACADEMIC PRESS, UNITED KINGDOM, vol. 67, 1 January 1900 (1900-01-01), United Kingdom , pages 67 - 73, XP029374468, ISSN: 0023-6438, DOI: 10.1016/j.lwt.2015.11.037 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2023113913A (en) | 2023-08-16 |
| JP7340452B2 (en) | 2023-09-07 |
| JPWO2019045029A1 (en) | 2020-10-01 |
| WO2019045029A1 (en) | 2019-03-07 |
| AU2018323508A1 (en) | 2020-04-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU2005314750B2 (en) | Fermented alcoholic beverage excellent in color level and flavor and method of producing the same | |
| JP6674577B1 (en) | Beer taste beverage | |
| JP6831442B1 (en) | Fermented beer taste beverage | |
| CN103126030A (en) | Non-alcoholic beer-flavored beverage with tangy taste | |
| WO2018061370A1 (en) | Beer-flavored beverage, method for producing beer-flavored beverage, and method for imparting excellent richness and quality of aftertaste to beer-flavored beverage | |
| JP6309181B1 (en) | Beer-like alcoholic beverage | |
| JP6934749B2 (en) | Beer taste fermented alcoholic beverage and its manufacturing method | |
| JP7319791B2 (en) | beer-taste beverages | |
| AU2018323508B2 (en) | Rice-fermented beer-taste beverage and method for manufacturing same | |
| JP2020054381A (en) | Beer taste beverage and production method thereof | |
| JP7053915B1 (en) | Top fermented beer taste beverage | |
| JP6874198B2 (en) | Beer taste beverage | |
| JP6663729B2 (en) | Beer taste beverage and method for producing the same | |
| AU2020377332A1 (en) | Non-alcoholic beer-like beverage | |
| JP6949696B2 (en) | Fermented malt beverage and its manufacturing method | |
| KR20230028374A (en) | beer-flavored drink | |
| JP7467808B2 (en) | Beer-flavored fermented alcoholic beverage and its manufacturing method | |
| EP4101311A1 (en) | Beer-flavored beverage | |
| JP7249772B2 (en) | Beer-flavored fermented malt beverage with controlled malt aroma | |
| JP2018196335A (en) | Beer-taste fermented alcoholic beverage and method for producing the same | |
| WO2018092656A1 (en) | Beer-like beverage | |
| JP6857274B1 (en) | Beer taste beverage | |
| JPH11318427A (en) | Liquors having free radical-eliminating ability and its production | |
| Le et al. | THE OPTIMIZATION OF MAIZE BREWING PROCESS AND BARLEY SUPPLEMENTATION FOR THE NEW BEER PRODUCTION. | |
| KR20230057461A (en) | beer-flavored drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DA3 | Amendments made section 104 |
Free format text: THE NATURE OF THE AMENDMENT IS: AMEND THE INVENTION TITLE TO READ RICE-FERMENTED BEER-TASTE BEVERAGE AND METHOD FOR MANUFACTURING SAME |
|
| FGA | Letters patent sealed or granted (standard patent) |