BE1025860B1 - Method for producing a low purine fermented alcoholic beverage and a fermented alcoholic beverage produced by the method - Google Patents

Abstract

This invention serves to reduce the amount of purine present in a fermented alcoholic beverage by minimizing the use of the amount of malt in the raw materials to reduce the purine content. The invention includes a method of producing a fermented alcoholic beverage containing a reduced amount of purine content and comprising a fermented alcoholic beverage produced in such a manner, minimizing use of the amount of malt in the raw materials to reduce the purine content while a low-purine fermented alcoholic beverage is produced in which the purine content was effectively removed by a multi-phase filtration process. In addition, through a multi-stage filtration process, various types of ready-to-drink drink (RTD) can be produced by mixing various types of additives using a low-purine alcoholic drink with a clear and non-powerful taste as a cocktail base to supply various meet consumer preferences.

Description

Method for producing a low purine fermented alcoholic beverage and a fermented alcoholic beverage produced by the method

Technical part

This invention relates to a method for producing a low purine fermented alcoholic beverage as well as a fermented alcoholic beverage produced by such a method. More particularly, it is an object of this invention to reduce the content of purine present in fermented alcoholic beverage by efficiently removing purine from the fermentation broth and / or by minimizing the use of malt and / or reduced production of purine during the production process.

Background technology of the invention

In general, the fermented alcoholic beverage is produced by the process of generating alcohol fermentation by action of the yeast on a sugared liquid obtained by a sugaring process after sugaring by means of an active enzyme such as malt; or by the action of yeast on raw materials comprising malt and starch such as wheat, rice, barley, corn, sorghum, potato, starch sugar. These fermented alcoholic beverages have the characteristic that they contain a large amount of purine component.

Purine is an alkaline compound with a purination ring (purine nucleus) as an organic compound composed of carbon atoms and nitrogen atoms. This one

BE2017 / 5914 purination has a form in which a five-membered ring of imidazole is bound to a six-membered ring of pyrimidine. In nature this occurs in adenine, guanine, hypoxanthine and xanthine as a constituent of nucleic acid (DNA, RNA) and coenzyme (NAD, FAD). When this purine is absorbed into the body via nutrition, it is converted into uric acid form via xanthine.

When the level of uric acid in the blood is greatly increased, it becomes hyperosmolemia, and when this uric acid is crystallized and accumulated in the joints, gout occurs.

In general, gout is a metabolic disease that causes various symptoms of cartilage deposition of the body's joints and the surrounding tissues of tendons caused by an increased concentration of uric acid in the blood and crystals of uric acid cannot be drained from it body. The deposition of urate crystals causes joint inflammation, which leads to recurrent attacks with severe pain and to deposition of gout nodules (tophi) that lead to malformation and uselessness of joints. In addition to joint abnormalities, unic acid is also associated with various kidney diseases and with the formation of kidney stones (nephrolithiasis, nephrolithiasis).

As mentioned above, a large amount of purine is present in fermented alcoholic beverages. In particular, it is known that beer, which is representative of effervescent fermented alcoholic beverage, contains more purine than wine or

BE2017 / 5914 makgeolli, which is another fermented wine. This is because not only purine is produced from yeast during fermentation, but purine is also present in malt, which is the main constituent of beer.

That is why there was a need for various research and development to produce fermented alcoholic beverages with reduced purine content.

For example, in the production of alcoholic beverage i) there is a way to reduce the amount of malt used in the material or to replace the nitrogen source required for fermentation with protein other than malt, Ü) also for digesting purine bases of the purine nucleotides generated in the wort by means of enzymes and the reduction of purine by degradation of purine base in yeast during subsequent fermentation.

Also, in a physical way, purine present in the wort or the fermentation broth can be adsorbed and removed by filtration of the fermentation fluid obtained by the wort or the fermentation process.

The removal of purine by the above-mentioned methods has the disadvantage that the taste, the odor and the mouthfeel of the fermented alcoholic beverage are influenced and, moreover, may not be efficient enough to sufficiently remove the purine.

Document previous technology

Patent document

Registered patent no. 1,705,458 (09. FEB. 2017. Notification of registration)

BE2017 / 5914

Details of the invention

Problem to be solved

This invention proposes a process for producing a reduced purine fermented alcoholic beverage by efficiently removing purine from the fermentation broth during production and minimizing the amount of malt in the material in the fermented alcoholic beverage to reduce the amount of purine. The present invention also relates to a fermented low purine alcoholic beverage produced by the aforementioned process.

Means to solve the task

Measures of this invention for achieving the aforementioned object include the following; a mixing step that mixes a raw material and water to produce a maize; a sweetening step that sweetenes the maize to produce malt wort; a fermentation step that adds yeast to the malt wort and then ferments to produce a fermentation broth; and a filtering step that produces a stock solution of the fermentation broth in which solid component and purine are removed by a multi-phase filtration of the fermentation broth; so that it is possible to provide a fermented alcoholic beverage in which the purine content is reduced more effectively than with conventional techniques.

After the filtration step, a mixing step can preferably be added in which in the fermentation broth at least in a homogeneous manner

BE2017 / 5914 one or more of a fragrance, a sugar, a sweetener, an acidifier and a colorant are mixed.

The raw materials for producing the reduced purine content fermented alcoholic beverage of this invention preferably contain malt; at least one nitrogen source selected from the group consisting of soybean protein, wheat protein, barley, maize embryo, yeast extract, amino acid and inorganic salts; and at least one starch raw material selected from the group consisting of wheat, rice, barley, maize, sorghum, potato, starch and sugar.

The sugar phase should preferably include the following phases: a liquefaction phase by introducing the enzyme; a sugar phase for liquefying the maize; a preparation of malt juice by heating after the filtration of the sugared corn.

In the fermentation step, the fermentation broth can be prepared by adding oxygen and from a high or top fermenting yeast or from a low or bottom fermenting yeast to the malt juice and then fermenting at 10 to 20 ° C for 15 to 20 days.

The filtration step comprises: a first filtration step in which the fermentation broth is filtered by means of a microfilter for removing solid matter or foreign matter in the fermentation broth; and a second filtration step by microfiltration for removing purine in the fermentation broth that has passed through the first filtration step.

BE2017 / 5914

Preferably, in the first filtration step, the fermentation broth can be centrifuged to subsequently filter the supernatant using a diatomaceous earth filter. In the second filtration step, the fermentation broth that has passed through the first filtration step is subjected to at least one filtration process selected from reverse osmosis filtration, an ultrafiltration and a nanofiltration for removing the purine through multi-phase transit.

In the second filtration step, the fermentation fluid passed through the first filtration step can be successively passed through the nanofiltration process and the reverse osmosis filtration process to remove the purine.

On the other hand, another embodiment of the present invention comprises a low-purine fermented alcoholic beverage with a purine concentration of less than 0.5 ppm produced by the aforementioned production method.

Efficacy of the invention

According to this invention, by minimizing the content of purine present in the fermented alcoholic beverage produced by reducing the amount of malt used in the raw material and by efficiently removing purine present in the fermented alcoholic beverage during a multi-phase filtration in During the production process, a low-purine fermented alcoholic beverage is produced.

In addition, through a multi-phase

BE2017 / 5914 filtration process, various types of ready-to-drink beverages (RTD) are produced by mixing various types of additives with a low-purine alcoholic beverage with a clear and non-powerful taste as a cocktail base to meet various consumer preferences .

Brief description of the drawings

Figure 1 shows the physical properties and performance of a filtration process that can be used in the second filtration step of the present invention.

FIG. 2 shows the schematic filtration process of the nanofiltration process and the reverse osmosis filtration process.

Detailed description of the embodiment of the invention

Prior to describing a preferred embodiment of the present invention, it is clear that the terms and words used in the specification and scope of this claim may not be interpreted as being limited to the ordinary meaning or standard dictionary terms and, in the instead, are to be interpreted as meanings and concepts that are consistent with the technical ideas included in the present invention.

As used herein and unless otherwise stated, the term% used herein to indicate the concentration of a particular substance is as follows: For solid / solid% is expressed in weight / weight; for solid / liquid%

BE2017 / 5914 expressed in weight / volume; for liquid / liquid,% is expressed in volume / volume units.

In the following, the production method according to the invention is described in detail for producing a fermented reduced purine alcoholic beverage as well as a low-purine fermented product produced by the process.

A method (or process) according to the invention for producing a fermented alcoholic beverage with reduced purine content by effectively removing purine present in the fermented alcoholic beverage preferably consists of the following phases: a mixing phase in which a maize is produced by mixing the raw materials and water; a sugar phase in which the maize is sugared to produce malt juice; a fermentation phase in which

yeast is added to the malt juice and thereafter fermented before it produce from the fermentation broth; and a filtration phase in which it fermentation broth is going to be processed through a filtration process for it produce from a

stock solution from which the solid content and the purine are removed.

In the mixing phase, raw materials and water can be mixed to produce a maize for preparing the fermented alcoholic beverage. The ideal mixing weight ratio in the range of 1: 3 to 1: 6 can be used, preferably 1: 5.

Generally, to produce a maize, the malt present in the raw materials is more than 50% by weight and the purine content present in a

BE2017 / 5914 typical beer (a fermented alcoholic beverage) produced with such malt would be in the range between 4-12 mg / 100 ml.

In the present invention, however, in order to reduce the amount of purine produced in the fermentation broth, the content of malt containing purine in the raw material can be reduced to less than 25% by weight of the total weight of the raw materials. The malt can be used at levels lower than 10% by weight of the total weight.

In addition, in order to facilitate yeast fermentation in subsequent processes, at least one or more of the following substitutes can be used as a nitrogen source replacing the reduced malt: soybean protein, wheat protein, barley, corn germ, yeast extract, amino acid and inorganic salt.

In addition, one or more of the following can be used to produce alcohol during the fermentation process: Wheat, rice, barley, maize, sorghum, potato, starch and sugar.

In the present invention, the malt present in the raw materials forms less than 25% and soy protein, yeast extract, etc. used in the raw materials constitutes max. 1% (preferably 0.1 to 1%) and the remainder contains starch raw materials.

The maize prepared can be converted to malt juice in the sugar phase. The sugar phase can preferably include the following phases: a liquefaction phase by introducing the enzyme; a sugar phase for liquefying the maize;

BE2017 / 5914 a preparation of malt juice by heating after the filtration of the sugared corn.

The prepared maize contains a nitrogen source and / or starch raw materials. Therefore, enzyme can be added to hydrolyze the above-mentioned nitrogen source and the starch raw materials. It is currently recommended that the following enzymes be used: Amylase, an enzyme that hydrolyses polysaccharides; protease, an enzyme that hydrolyses protein and peptides; cellulase, an enzyme that hydrolyses the cellulose component; or a combination of these enzymes. When using such a combination, the recommended range of use of α-amylase, β-glucanase, cellulase, protease and glucoamylase is preferably a ratio of 300 to 1000 ppm, each based on the total weight of the raw materials.

The above hydrolysis phase can hydrolysis from the protein present in the maisch and becomes at preferably performed at a temperature of 4 5 until 52 ° C for 30 until 120 minutes (ideally 50-70 minutes) after addition from the enzyme.

For the sweetening, it is preferable that the protein is sufficiently hydrolyzed and can remain at 62 to 68 ° C for 80-120 minutes or for 20-40 minutes at 70 to 76 ° C for 20 to 40 minutes. Amylase and glucoamylase currently serve to sweeten maize with hydrolyzed starch.

The mashed maize can be separated into mash and malt juice through a filtration system

BE2017 / 5914 and can then be converted into malt juice by heating the aforementioned malt juice for 30 to 90 minutes. Proteins in the malt juice mentioned above coagulate and form a precipitate and the precipitate can be removed by filtration. The malt juice can then be cooled to a temperature of 10-20 ° C using a cooler. At this point, cooling the malt juice to the temperature of 10 to 20 ° C serves to gradually ferment the malt juice by inoculating the yeast in a subsequent process step. If the temperature of the malt juice is outside the ideal range, the activity of the yeast is delayed or destroyed, making normal fermentation impossible.

The cooled malt juice can then be fermented in the fermentation phase by adding yeast and allowing it to stand for a predetermined time to produce a fermentation broth.

Ideally, the fermentation phase may include adding oxygen and Saccharomyces cerevisiae and / or Saccharomyces pastorianus to the malt juice, and then fermenting the fermentation broth at a temperature of 10 to 20 ° C. Preferably, in the fermentation phase, the malt juice can be fermented with Saccharomyces pastorianus yeast that can obtain an actual fermentation percentage of 90% or more.

At this point, the oxygen injected into the malt juice is preferably injected in the form of sterilized air so that the level of dissolved oxygen present in the malt juice is 812 ppm.

For example, it can be chilled malt juice

BE2017 / 5914 fermented by the yeast at 10 to 20 ° C after simultaneous addition of Saccharomyces pastorianus that can provide a fermentation rate of 90% or more and sufficient oxygen to activate the yeast. Thus, the malt juice can be fermented for 10 to 15 days so that the alcohol is generated by the activity of the yeast.

The fermentation broth produced by the fermentation step must have an alcohol concentration of 10 to 15% by volume. The concentration of the alcohol produced in the fermentation broth is not limited thereto, and can be suitably adjusted to the desired concentration depending on the intended use of the prepared fermented broth.

The fermentation broth produced by the fermentation step can be passed through the filtration step in several phases to remove the remaining yeasts, yeast metabolites and solids in the fermentation broth, and purine components in the fermentation broth can also be adsorbed and removed efficiently. This allows a fermented alcoholic beverage with reduced purine content to be produced.

At this point it is preferred that the fermentation solution is in a liquid state at 0 ° C or lower. This is to prevent the fermentation solution that has undergone the fermentation step from being affected by the yeast any longer and to speed up the coagulation and precipitation of substances that cause turbidity to the fermentation solution.

BE2017 / 5914

If the temperature of the fermentation broth exceeds 0 ° C, the substances that are preferably filtered in the filtration step may or may not be removed sufficiently.

The multiphase filtration step preferably comprises the primary filtration step of filtering the fermentation solution by means of a microfilter for removing yeast, solid matter or foreign matter in a fermentation solution; and a secondary filtration step of performing microfiltration to remove purine in a fermentation solution passed through the primary filtration step.

The primary filtration step can be performed by means of a microfilter for removing yeast, solid matter, or foreign matter present in the fermentation solution. The fermentation solution is preferably centrifuged to obtain a supernatant, and then the supernatant can be filtered by diatomaceous earth filtration, which is a microfilter with a pore size of about 0.5 μm or less.

Meanwhile, in the fermentation solution passed through the primary filtration step, yeast, solid matter or foreign substances are removed, but the purine produced in the fermentation is retained.

Thus, in this invention, it is preferable to perform the secondary filtration step in order to effectively remove the purine in the fermentation solution.

In the second filtration step the

BE2017 / 5914 fermentation fluid passed through the first filtration step through at least one multi-stage filtration step, including the reverse osmosis filtration step, the ultrafiltration step and the reverse osmosis filtration step of the nanofiltration step, whereby purines can be efficiently and effectively removed.

The physical properties and performance of the filtration process that can be used in the second filtration step are shown in FIG. 1, but the recovery percentage is significantly lower than that of the microfiltration (MF), so that it cannot be used in the conventional fermentation process.

FIG. 2 shows the schematic filtration process of nanofiltration process and reverse osmosis filtration process; in nanofiltration process (NF) the penetration level of respective water and alcohol stream is almost 100%, 99% each but for organic substances this is a few dozen%, in the reverse osmosis filtration process (RO) the water and alcohol stream is about 100%, 70% each, but a few% for organic substances.

The permeation fluxes of NF and RO used in this invention were maintained at 5% and 20%, respectively. When the fermentation broth was supplied at 100 l / hour, the filtrate was processed at 95 l / hour and 80 l / hour, respectively.

More specifically, for example in the second filtration step, the fermentation broth that was passed through the first filtration step can first be subjected to nanofiltration by means of a nanofilter

NF membrane) (RO membrane) (nanofiltration membrane,

BE2017 / 5914 are used to perform secondary reverse osmosis filtration.

At this point, the nanofilter has micropores of several nanometers in size so that monovalent ions are allowed through and bivalent ions are retained, and the purine component in the fermentation broth can be removed. Also, the ultra-fine pore osmotic membrane is about a few nanometers in size smaller than the nanofilter so that the salt-containing substances with sucrose (10 Â) or monovalent ions are filtered to efficiently remove purine in the fermentation liquid and the undiluted solution of fermented alcohol can be produced.

As another example, in the second filtration step, the fermentation broth that was passed through the first filtration step can be prepared by applying a reverse osmosis membrane (RO membrane) with different multi-phase ultra-micropore sizes to remove purine components in the fermentation broth.

The stock solution of the fermentation stock prepared by the second filtration step is thus maintained at a concentration of 10 to 15% by volume compared to the fermentation broth passed through the first filtration step. Although the purine component has been efficiently and effectively removed, a characteristic of this process is a loss of taste. Therefore, fermentation stock solution is preferably used as the basis of the mixture.

BE2017 / 5914

The raw material of the fermentation broth prepared by the filtration step can be prepared with a ready-to-drink (RTD) drink through a mixing step in which at least one of the following is mixed homogeneously: taste / odor, sugar, sweetener, acidifier and pigment.

An embodiment of the present invention is described below.

however, the present invention is the following preferred embodiments,

The object of the invention is not limited to and various modifications may be made to the present invention by the skilled artisan within the object of the present invention.

Experimental example

Measurement of degree of fermentation by material

Malt juice brewing equipment was prepared from 500 l measured with different levels of malt content (50%, yeast types and nitrogen source. Were measured for the degree of fermentation.

For the glucose source, 69 Brix glucose solution was used and sucrose was used as 65 Brix.

Soybean protein isolate, yeast extract and inorganic salts (ammonium phosphonate) were used for the nitrogen source. Water and 1 kg of brewer's yeast were fermented to produce malt juice.

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Table

BE2017 / 5914

The results of Table 1 show that the fermentation of malt juice 'B' that has a malt content of less than 25% in the entire material was normally completed without delayed fermentation or abnormal fermentation.

Degree___ of reduction of purine content___ by filtration process

The amount of malt juice 'A' and malt juice 'B' with a malt content lower than 25% in the total material was 50% in the material as a whole, and the filtration method, the degree of reduction of the fructus content in malt juice according to the number of filtrations. measured.

The purine content of malt juice was analyzed by the Japanese Brewery Association by the method of quantitative analysis of total purine content by HPLC-UV method in beer, low-malt beer, and beer of third category.

The purine content in malt juice was expressed as mg / 100 ml or ppm in a total of four bases:

adenine, guanine, hypoxantine and xantine.

First, "A" malt juice and "B" malt juice were each centrifuged, and the supernatant was withdrawn and underwent primary filtration through a micro-size diatomaceous earth filter.

The "B" malt juice, which was primarily filtered, was sequentially passed through a nanofiltration membrane (HYPERSHELL membrane, DOW) and a reverse osmosis filtration membrane (DAIRY AF 30 membrane, GE), which is the secondary filtration. That created the fermentation stock solution alcoholic

BE2017 / 5914 drink 'B' and drink-ready (RTD

Ready To Drink) drink was created through the fermentation stock solution alcoholic drink cocktail base.

Table 2

"A" malt juice "B" malt juice The RTD produced After a diatom owner, defiltration Ardefiltration after a diatom After a nano-reverse osmosis filtration Extract content before fermentation (% by weight) 22.0 22.0 20.0 21.0 Solids content after fermentation (% by weight) 8, 0 1, 6 0.1 9.5 Alcohol (vol. %) 9.8 13, 9 13.2 8.2 Total amount of purine (mg / 100 ml) 7, 60 2.21 0.06 0.04

As shown in Table 2, when the diatomaceous earth filtration was performed alone, the amount of purine was measured as 7.6 mg / 100 ml in the

BE2017 / 5914 case of 'A' malt juice, while the amount of purine was measured as 2.21 mg / 100 ml in case of 'B' malt juice reduced by 70% or more purine compared to 'A' malt juice.

In the case of 'A' malt juice, malt juice contains 50% of the malt content, so that the amount of purine from the raw malt was higher than that of 'B' malt juice with regard to the production of malt juices.

On the other hand, in the case of 'B' malt juice, the purine content was in the malt juice

2.21 mg / 100 ml

0.06 mg / 100 ml less than 1 ppm that is significantly reduced by performing a diatomaceous earth filtration and then sequentially the nano / reverse osmosis filtration as secondary filtration. And the RTD made by mixing was found to have the purine content of less than 0.5 ppm.

Thus, this invention minimizes the amount of purine producing by reducing the malt content that purine can create during the primary fermentation to make a fermented alcoholic beverage containing a lower purine content. This invention can also provide a fermented alcoholic beverage with a reduced amount of purine content that passes through diatomaceous earth filtration and then a nano / reverse osmosis to remove purine effectively and efficiently.

In addition, making ready-to-drink (RTD) drink by mixing different additive (odor / taste, sugar, sweetener, acidifier or colorant) with a stock solution of ₂₁ BE2017 / 5914 fermented alcoholic beverage with the reduced purine content due to it filtration process as a cocktail base possibly providing an alcoholic fermented beverage with reduced purine content.

Claims (10)

A method for producing a fermented alcoholic beverage, the method comprising the following steps: mixing step for mixing raw material and water to produce a maize; a sugaring step of sugaring the maize to produce malt juice; a fermentation step of adding yeast to the malt juice and then making the fermentation solution; and a step of multi-stage filtering the fermentation solution to produce a stock solution of fermented alcoholic beverage from which solid components and purines were removed, a method of producing a fermented alcoholic beverage with reduced purine content. A method for producing a fermented alcoholic beverage according to claim 1, comprising after the filtration step, a mixing step of homogeneously mixing the stock solution of fermented alcoholic beverage with at least one component selected from a group consisting of odor / taste, sugar, sweetener, acidifier and colorant. A method for producing a fermented alcoholic beverage according to claim 1 wherein the raw materials: malt; at least one nitrogen source selected from a group consisting of soybean protein, wheat protein, BE2017 / 5914 barley, corn germ, yeast extract, amino acids and inorganic salts; and at comprises at least one starch raw material from a group consisting of wheat, rice, barley, corn, sorghum, potato, starch and sugar. A method for producing a fermented alcoholic beverage according to claim 1 wherein the sugaring step, a step of adding an enzyme on the corn to liquefy it; a step of sweetening the liquefied corn; and a step of filtering the liquefied maize and then heating to produce malt juice. A method for producing a fermented alcoholic beverage according to claim 1 wherein the fermentation step, it adding oxygen and yeast to it malt juice as well as fermenting the mixture at 10 to 20 ° C for 15 to 20 days. A method for producing a fermented alcoholic beverage according to claim 1 wherein the filtration step, a primary filtration step of the filtering from the fermentation solution by means of a microfilter for removing yeast, solid matter, or foreign matter in the fermentation solution; and a second filtration step of the perform microfiltration to remove BE2017 / 5914 purine in the fermentation solution that was passed through the primary filtration step. A method for producing a fermented alcoholic beverage according to claim 6, wherein the first filtration step comprises centrifuging the fermentation solution and filtering the solution by diatomaceous earth filtration. A method for producing a fermented alcoholic beverage according to claim 6 wherein in the secondary filtration step the fermentation solution passed through the primary filtration step is applied to at least one filtration process selected from a reverse osmosis filtration process, an ultrafiltration process, and a nanofiltration process to remove purine. A method for producing a fermented alcoholic beverage according to claim 8, wherein in the secondary filtration step, the fermentation solution passed through the primary filtration step is sequentially passed through a nanofiltration process and a reverse osmosis filtration process to remove purine. 10.- Low purine fermented alcoholic beverage with a purine concentration lower than 0.5 ppm produced by a process according to one of the