CN101085951B - Method of manufacturing beer - Google Patents
Method of manufacturing beer Download PDFInfo
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- CN101085951B CN101085951B CN200710126395XA CN200710126395A CN101085951B CN 101085951 B CN101085951 B CN 101085951B CN 200710126395X A CN200710126395X A CN 200710126395XA CN 200710126395 A CN200710126395 A CN 200710126395A CN 101085951 B CN101085951 B CN 101085951B
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Abstract
The present invention provides a beer manufacturing method in which alpha -glucosidase is added in the fermentation process in high consistency brewing of beer. Further, low-calorie beers are manufactured by the method in which alpha -glucosidase is added in the fermentation process in brewing of beer and thereby real fermentation degree is enhanced.
Description
The application is application number the dividing an application for the PCT application in entering country's stage of " method of manufacture of fermented malt beverage " that be CN01822990.5 (international filing date is December 28 calendar year 2001), denomination of invention.
Technical field
The present invention relates to the method for manufacture of fermented malt beverage such as beer, sparkling wine.At length say; The 1st aspect of the present invention relates to through in manufacturing processed, adding alpha-glucosidase; Manufacturing has strengthened the method for the fermented malt beverage of strong taste, the sense of wine body, and the 2nd aspect of the present invention relates to the high density that promotes fermentation, reduces the acetic acid growing amount and brewage the method for manufacture of middle beer and do not receive the malt extract concentration affects can make the method for preparing beer of low-heat beer.In addition, also relate to the high density of beer brewage or the manufacturing of low-heat beer in, use the method for making beer with yeast of brewageing beyond the cereuisiae fermentum.
Background technology
In common beer manufacturing processed; Decompose the starch derive from raw materials such as Fructus Hordei Germinatus etc. with the lytic enzyme (AMS, beta-amylase) that derives from Fructus Hordei Germinatus, generate glucose, SANMALT-S, so metabolizable sugar fermentation of cereuisiae fermentum and above oligose or the dextrin of maltotetrose of trisaccharide maltose.Sugar fermentation is by the cereuisiae fermentum metabolism, is converted into the composition of beer such as alcohol, and above oligose of maltotetrose and dextrin remain in the product not by the cereuisiae fermentum metabolism, and is relevant with the sense of wine body with strong taste.In addition, the dextrinosan that the carbohydrate of giving strong taste of beer and the sense of wine body can also be given an example and generated through the alpha-glucosidase that derives from Fructus Hordei Germinatus, but in common beer only trace exist, so to the not influence of flavor matter of beer.
As the method that increases the dextrinosan content in beer or the sparkling wine, the method (spy opens flat 7-51045 communique, and the spy opens flat 7-327659 communique) of adding the dextrinosan liquid glucose is arranged.Because these methods must use the dextrinosan liquid glucose as auxiliary material, so the kind of auxiliary material and addition are restricted.In addition, since auxiliary material is used in decision, just can not be applicable to that plan only uses what is called 100% malt beer of Fructus Hordei Germinatus.
On the other hand, in the method for manufacture of lab, constantly carried out through utilizing alpha-glucosidase to strengthen the trial of strong taste etc.For example; Open disclosed method of manufacture in the flat 5-68529 communique the spy; Through in blanking process (wort production process), adding alpha-glucosidase (another name of transglucosidase) in the wort after boiling processing; Generate dextrinosan, to realize the enhancing of strong taste etc.At length say; In the blanking process; After saccharification liquid boiled processing; In the wort of the extract composition being adjusted to below the 10 weight %, add alpha-glucosidase, reduce the ratio that exists of sugar fermentation in the wort, thereby given with the equal strong taste of the beer of the common alcohol number of degrees etc.Add in this method of alpha-glucosidase in extract composition adjustment back; There is following problems: in fermenting process after the blanking process and the old storage process etc.; Alpha-glucosidase remains in wort or the beer product; In case the dextrinosan that generates is hydrolyzed into glucose etc. because of the effect of this enzyme, dextrinosan content will reduce.
On the other hand, brewage and low-heat beer known following technology about the high density of beer.So-called high density is brewageed and is meant that the wort that uses the high density extract makes it to ferment and makes the method for beer; Specifically; Be attenuate, the maturation that makes common former malt extract concentration 13～16 weight %, before shipment, be diluted to the method for preparing beer of normality with Soda Ash Light 99.2min. etc.It is the method for manufacture that has the following advantages that high density is brewageed; Promptly can improve production efficiency and save energy funds of producing apparatuss such as fermentation, wine storing jar etc.; Be in the widely used method of manufacture of America and Europe; But then, exist for the problem that makes a large amount of malt extract fermentations need to prolong fermentation time.Method as promoting the fermentation of high density in brewageing has (1) through supplying with a large amount of oxygen, promotes the method for zymic vigor and propagation, the method that fresh yeast is used in (2), the method for (3) supply free ammonia ground state nitrogen etc.In addition, point out also in high density is brewageed that its fragrance different problems is compared in existence with the beer of ordinary method manufacturing.Particularly; It is known in high density is brewageed; Because the extract composition in the wort is many, and cereuisiae fermentum is exposed to than under the high usually osmotic pressure condition, generally can induce the expression of zymic acetaldehyde dehydrogenase gene; The strange taste that is produced beer by acetaldehyde is that acetic acid increases, so hope to reduce the growing amount of acetic acid.
On the other hand, low-heat beer is also referred to as low heat value beer (diet beer), is the general name of the heat beer lower than conventional beer.According to the manufacturing technology of beer, it is the beer below the 0.75g/100g that low-heat beer is defined as glucide, and fermentation degree is 90～92%.On the other hand, table beer is the general name that has the beer of brisk fragrance than existing beer, though on quality, method of manufacture, all there is not stdn, because generally the heat than existing beer is low, so can be used as a kind of low-heat beer.Method of manufacture as low-heat beer; The method that the wort that the former malt extract concentration of (4) use of can giving an example is lower than the dilution of 10 weight % makes it to ferment; Perhaps diluting from former malt extract concentration is that method, (6) that method, (5) of the conventional beer made of the wort of 12～13 weight % use dextrin lytic enzymes (glucoamylase, debranching factor, the AMS that derives from fungi, maltase etc.) to make it highly fermentation use the dextrin metabolic yeast method that comprises recombinant yeast, (7) to replenish method, (8) that glucose makes it highly fermentation to wort to dilute after method, (9) of brewageing the beer of manufacturing through high density make the different wheat juice more than 2 kinds of former malt extract concentration ferment respectively; Be mixed to normality, adopt the method for the stuck fermentation method that makes it secondary fermentation, maturation etc.
In addition; The saccharification of raw material such as Fructus Hordei Germinatus in beer is made; Can utilize beta-amylase etc. to derive from the enzyme of Fructus Hordei Germinatus; Because SANMALT-S is the main carbon source that is present in the wort, so in the manufacturing of beer, can not use saccharomyces sake or the wine yeast etc. beyond the cereuisiae fermentum a little less than the SANMALT-S metabolism.
Disclosure of the Invention
As stated, in the prior art, in the manufacturing of fermented malt beverage, do not strengthen the effective ways of strong taste and the sense of wine body with conventional alcohol number of degrees.Promptly; The method of manufacture of above-mentioned interpolation dextrinosan is owing to need to use dextrinosan as auxiliary material; So can not be applied in the manufacturing of 100% malt beer (not using the beer of auxiliary material); In the occasion of using auxiliary materials such as rice, starch, there are the kind of auxiliary material and the problem that addition is restricted in addition.In addition, the method for manufacture of above-mentioned interpolation alpha-glucosidase relates to lab, but is not suitable for the fermented malt beverage of the conventional alcohol number of degrees.
Therefore, the 1st aspect of the present invention In view of the foregoing accomplished, and its purpose is to provide the method for manufacture of the fermented malt beverage that has strengthened strong taste and the sense of wine body.Particularly, its problem is to provide the fermented malt beverage with conventional alcohol number of degrees that strengthened strong taste and the sense of wine body and the method for manufacture of 100% malt beer.
The inventor has carried out concentrated research in view of these problems; The result finds, through adding alpha-glucosidase before the thermal treatment in the blanking process, makes it to generate dextrinosan; Can make the novel fermentation malt drink that has strengthened strong taste and the sense of wine body, so far accomplish the present invention.That is, the 1st aspect of the present invention provides following content,
[1] method of manufacture of fermented malt beverage is characterized in that in the manufacturing processed of fermented malt beverage, adding alpha-glucosidase before the thermal treatment in the blanking process.
[2] like the method for manufacture of [1] record, it is characterized in that above-mentioned thermal treatment is to boil processing.
[3] like the method for manufacture of [1] or [2] record, it is characterized in that the Fructus Hordei Germinatus of above-mentioned alpha-glucosidase and pulverizing adds simultaneously.
[4], it is characterized in that in the saccharification liquid before above-mentioned alpha-glucosidase adds thermal treatment in the blanking process to like the method for manufacture of [1] or [2] record.
[5] like the method for manufacture of [1] or [2] record, it is characterized in that above-mentioned alpha-glucosidase adds in the malt process.
[6], it is characterized in that only using Fructus Hordei Germinatus as raw material like the method for manufacture of each record of [1]～[5].
[7], it is characterized in that using Fructus Hordei Germinatus and auxiliary material as the glycogen material like the method for manufacture of each record of [1]～[5].
[8] fermented malt beverage made from the method for manufacture of each record of [1]～[7].
On the other hand, there was the problem of complicate fabrication process in the method for manufacture of the fermentation time of above-mentioned (1)～(3) during the promotion high density was brewageed, and did not also report up to now about the technology that in high density is brewageed, reduces the acetic acid growing amount.And; The method of manufacture of the low-heat beer of above-mentioned (4)～(9) is that the preparation process is complicated equally; The beer of making in addition also lacks strong taste and the sense of wine body aspect quality; And owing to there is the problem of the insufficient fragrance variation that causes of effect of the influence be mingled with enzyme and enzyme, and be difficult to make the problem of low-heat beer, so wait to light fragrance transformation from health perception enhancing, taste and preference from the malt extract that high density is brewageed employed high density; Novel manufacturing method is developed in expectation, can expect the high-quality low-heat beer of the market expansion with the simple method of manufacture manufacturing that did not have in the past.In addition, because the expansion of local beer industry etc., local beer industrial community needs more effectively to make the method for manufacture of new quality beer always strongly.
Therefore; The 2nd aspect of the present invention In view of the foregoing accomplished; Though it is that high density is brewageed that its problem is to provide, and can promote to ferment, reduce the method for preparing beer of acetic acid growing amount, and the method for manufacture with beer of the new quality that can not obtain with cereuisiae fermentum.In addition; Its problem also is to provide and does not receive the malt extract concentration affects; Through improving real degree of fermentation, the method for manufacture of high-quality low-heat beer that can be through the manufacturing of simple manufacturing process, and method of manufacture with low-heat beer of the new quality that can not obtain with yeast.
The inventor has carried out concentrated research in order to solve above-mentioned problem, and the result finds, through making the alpha-glucosidase effect during the fermentation; Even high density is brewageed; Also can promote fermentation, reduce the acetic acid growing amount, and through using brewageing beyond the cereuisiae fermentum to use yeast; Can make new quality beer, so far accomplish the present invention.That is, the 2nd aspect of the present invention provides following content,
[9] relate to the method for manufacture of beer, it is characterized in that in the high density of beer is brewageed, making the alpha-glucosidase effect during the fermentation.
[10] relate to the method for manufacture of beer, it is characterized in that in the high density of beer is brewageed, making the alpha-glucosidase effect during the fermentation, reduce the acetic acid growing amount.
[11] method of manufacture that relates to the beer of [9] or [10] record is characterized in that using brewageing beyond cereuisiae fermentum or the cereuisiae fermentum to use yeast.
[12] method of manufacture of beer that relates to [11] record, it is characterized in that beyond the cereuisiae fermentum brewage with yeast be selected from saccharomyces sake, wine yeast, the liquor yeast more than a kind.
[13] relate to [9]～method of manufacture of the beer of [12] each record, it is characterized in that former malt extract concentration is 13 weight %～30 weight %.
[14] relate to [9]～method of manufacture of the beer of [13] each record, it is characterized in that the consumption of alpha-glucosidase is 50～400ppm with respect to the Fructus Hordei Germinatus amount.
In addition, the inventor finds, during the fermentation through making the alpha-glucosidase effect; Dextrin and oligose hydrolysis even surpass the former malt extract concentration of 10 weight %, also can be made; And residual hardly sugar; And, can make new quality low-heat beer, thereby the invention below having accomplished through using brewageing beyond the cereuisiae fermentum to use yeast.That is, the 2nd aspect of the present invention further provides following content.
[15] relate to the method for manufacture of low-heat beer, it is characterized in that in the brewageing of beer, making the alpha-glucosidase effect during the fermentation, improve real degree of fermentation.
[16] method of manufacture that relates to the low-heat beer of [15] record is characterized in that using brewageing beyond cereuisiae fermentum or the cereuisiae fermentum to use yeast.
[17] method of manufacture of low-heat beer that relates to [16] record, it is characterized in that beyond the cereuisiae fermentum brewage with yeast be selected from saccharomyces sake, wine yeast, the liquor yeast more than a kind.
[18] relate to [15]～method of manufacture of the low-heat beer of [17] each record, it is characterized in that former malt extract concentration surpasses 10 weight %, and be below the 30 weight %.
[19] relate to [15]～method of manufacture of the low-heat beer of [18] each record, it is characterized in that the consumption of alpha-glucosidase is 50～400ppm with respect to the Fructus Hordei Germinatus amount.
Description of drawings
Fig. 1 representes to form through the sugar before the gel filtration method of using HPLC and absorption apportion design analysis embodiment 1 fermentation result's's (sugar composition of alpha-glucosidase addition and wort) who obtains figure.Fru representes fructose, and G1 representes glucose, and G2 representes SANMALT-S, and i-G2 representes isomaltose; G3 representes trisaccharide maltose, and Pa representes panose, and i-G3 representes Isomaltotriose, and G4 representes maltotetrose; G5 representes maltopentaose, and G6 representes MALTOHAXAOASE, and G7 representes Fructus Hordei Germinatus seven sugar.
Fig. 2 is the figure that the sugar before and after expression embodiment 2 fermentations is formed.Fru representes fructose, and G1 representes glucose, and G2 representes SANMALT-S, and i-G2 representes isomaltose; G3 representes trisaccharide maltose, and Pa representes panose, and i-G3 representes Isomaltotriose, and G4 representes maltotetrose; G5 representes maltopentaose, and G6 representes MALTOHAXAOASE, and G7 representes Fructus Hordei Germinatus seven sugar.
Fig. 3 is the table of the analytical results of the beer composition of manufacturing among the expression embodiment 2.α-GLU representes alpha-glucosidase.
Fig. 4 is the table of concluding the sensory evaluation result of embodiment 3.
Fig. 5 representes to form the result who obtains through the gel filtration method of using HPLC and the sugar that absorption apportion design analysis embodiment 4 ferments preceding wort.G1 representes glucose, and G2 representes SANMALT-S, and i-G2 representes isomaltose, and G3 representes trisaccharide maltose, and Pan representes panose, and i-G3 representes Isomaltotriose, and G4 representes maltotetrose, and G5 representes maltopentaose.In addition, α-GLU representes alpha-glucosidase.
Fig. 6 representes to form the result who obtains through the gel filtration method of using HPLC and the sugar that absorption apportion design analysis embodiment 5 ferments preceding wort.G1 representes glucose, and G2 representes SANMALT-S, and i-G2 representes isomaltose, and G3 representes trisaccharide maltose, and Pan representes panose, and i-G3 representes Isomaltotriose, and G4 representes maltotetrose, and G5 representes maltopentaose.In addition, α-GLU representes alpha-glucosidase.
Fig. 7 is the figure of the temperature model of malt amylase during the expression high density is brewageed.
Fig. 8 be expression add alpha-glucosidase cause branching oligose in the fermentation through the time figure that changes.
Fig. 9 representes to utilize the relation of middle acetic acid growing amount of brewageing of cereuisiae fermentum and alpha-glucosidase addition.
Figure 10 is the table that the composition analysis value of the beer that saccharomyces sake makes is used in expression.
Figure 11 representes to utilize the relation of middle acetic acid growing amount of brewageing of saccharomyces sake and alpha-glucosidase addition.
Figure 12 representes to utilize the relation of middle real degree of fermentation of brewageing of cereuisiae fermentum and alpha-glucosidase addition.
Among Figure 13 (a) be the oligose of representing not add alpha-glucosidase form through the time figure that changes.(b) be oligose that alpha-glucosidase is added in expression form through the time figure that changes.
Figure 14 representes to utilize the relation of middle real degree of fermentation of brewageing of saccharomyces sake and alpha-glucosidase addition.
Figure 15 representes to utilize the relation of middle real degree of fermentation of brewageing of wine yeast and alpha-glucosidase addition.
The preferred forms of invention
At first, describe with regard to the 1st aspect of the present invention.The 1st aspect of the present invention is the method for manufacture of fermented malt beverage, it is characterized in that in the manufacturing processed of fermented malt beverage, adding alpha-glucosidase before the thermal treatment in the blanking process.
The notion of fermented malt beverage comprises only uses what is called 100% malt beer (pure malt beer) of Fructus Hordei Germinatus as the glycogen material; Except that Fructus Hordei Germinatus, the beer of auxiliary materials such as the rice of use aequum, starch; And the consumption of Fructus Hordei Germinatus is controlled at the so-called sparkling wine below a certain amount of.In fermented malt beverage of the present invention, comprise the fermented malt beverage of the about 4.1 weight % of the alcohol number of degrees～about 15.0 weight %.Preferably include the fermented malt beverage of about 4.1 weight %～about 8.0 weight %.In the blanking process,, can process the finished product with required alcohol number of degrees through suitable adjusting extract composition.
Add alpha-glucosidase before the thermal treatment of method of manufacture of the present invention in the blanking process.Before the thermal treatment in the blanking process, add the alpha-glucosidase, also can be according to carrying out with the same method of existing fermented malt beverage.
Through adding alpha-glucosidase, sugared part of raw materials is converted into dextrinosans such as isomaltose, panose.
Wherein, the general method of manufacture of fermented malt beverage is made up of following a series of processes (malt process, blanking process, fermenting process and old storage (maturation) process) in short.So-called malt process generally is to instigate barley germination to make Fructus Hordei Germinatus, with its oven dry, takes off root then, the process of old storage.In the blanking process, in the Fructus Hordei Germinatus of pulverizing, add warm water, through the effect of the contained enzyme of Fructus Hordei Germinatus, starch is converted into sugar, becomes the state of saccharification liquid.In addition, in the method for manufacture of the beer that uses auxiliary material and warm water add auxiliary materials such as rice, starch together, also generation derives from the sugar of auxiliary material.Saccharification liquid is filtered, boil behind the interpolation hops.Carry out this boil handle be for make enzyme deactivation in the saccharification liquid, through protein coagulating make that wort is transparent, the stripping of hops composition and isomerizing, sterilization etc.Then, the wort after boiling prepares its extract composition (being adjusted to required sugared concentration) through adding warm water.After the wort cooling with gained in the blanking process, carry out fermenting process.During the fermentation, add yeast, the sugar in the wort is converted into alcohol.The beer that obtains like this is called green beer.In the maturation process, green beer is left standstill specific time, old storage, maturation.
According to method of manufacture of the present invention, add alpha-glucosidase before the thermal treatment in the blanking process.Thereby, in the stage before the thermal treatment of malt process or blanking process, add alpha-glucosidase.Through adding alpha-glucosidase, in the blanking process, will there be alpha-glucosidase in saccharification liquid or the wort, thereby acts on maltodextrin, oligose, generate dextrinosans such as panose.
In the present invention, what is called " thermal treatment in the blanking process " is meant the processing of for example in above-mentioned general method of manufacture, explaining of boiling.That is,, in the blanking process, boil the preceding interpolation alpha-glucosidase of processing (purpose is to make the enzyme deactivation in the saccharification liquid, makes protein denaturation to remove deproteinize) in this occasion.For this reason; As " thermal treatment in the blanking process " of the present invention,, then do not need additional process if adopt the existing manufacturing processed of part; Promptly; Except adding alpha-glucosidase, can use the process manufacturing same with existing method of manufacture, can make fermented malt beverage with new strong taste.
In addition, " thermal treatment in the blanking process " of the present invention does not receive above-mentioned qualification of boiling processing, so long as the processing of the alpha-glucosidase inactivation of interpolation is got final product.Thereby other setting can reach the heat treatment process of this purpose in the blanking process, also can be with it as " thermal treatment in the blanking process " of the present invention.Under this occasion, also can be this thermal treatment as boiling processing.
Preferably after the malt process or the commitment of blanking process add alpha-glucosidase.In view of the above, the early stage interpolation alpha-glucosidase through in manufacturing processed can make alpha-glucosidase play one's part to the full, and can generate more dextrinosan.For example, can in warm water, add and pulverize Fructus Hordei Germinatus, add alpha-glucosidase simultaneously.In addition, also can in pulverizing Fructus Hordei Germinatus, add alpha-glucosidase, again it added in the warm water.And, also can add in the warm water pulverizing Fructus Hordei Germinatus, add alpha-glucosidase afterwards.On the other hand, also can add in the warm water, add alpha-glucosidase again after processing saccharification liquid pulverizing Fructus Hordei Germinatus.
In addition, also can in the malt process, add alpha-glucosidase.
When using auxiliary material, in the blanking process, also can add alpha-glucosidase together with auxiliary material.
Through the interpolation period of adjustment alpha-glucosidase, can adjust the amount of the dextrinosan of generation.
Source to alpha-glucosidase of the present invention does not have special qualification, for example can enumerate alpha-glucosidase " Amano " (amano enzyme society system) or transglucosidase L " Amano " (amano enzyme society system) etc. as commercially available article.
The dextrinosan that generates is influential to strong taste, the sense of wine body of fermented malt beverage.According to the addition of alpha-glucosidase, can suitably adjust the growing amount of dextrinosan, the result can adjust strong taste, the sense of wine body.Alpha-glucosidase amount to adding has no particular limits, and preferably with respect to the raw material weight that uses, adds the alpha-glucosidase of 1/10000-1/500 amount.More preferably add the alpha-glucosidase of 1/5000-1/1000 amount.In addition,, can regulate the ethanol concn in the end article, not have different with common method of manufacture through preparation malt extract composition before fermenting process.
Also can use various glycosylhydrolases such as alpha-glucosidase and AMS, beta-amylase, debranching factor simultaneously.
Below, describe with regard to the 2nd aspect of the present invention.In aspect the 2nd of the present invention, former malt extract concentration was preferably 13 weight %～30 weight % when the high density of carrying out beer was brewageed, more preferably 18 weight %～25 weight %.The high density of so-called beer is brewageed and is meant that generally former malt extract concentration is the scope of 13 weight %～16 weight %; This is that the advantage of having stated that high density is brewageed is easy to obtain because more than 13 weight %, if surpass 30 weight %; The viscosity of wort increases, and filters the difficulty that becomes.In addition; As the preparation method of the wort of high density, can enumerate (1) and change raw material Fructus Hordei Germinatus and ratio (add and mixes), (2) of the water of interpolation in the blanking process and change and boil the back and be the warm water amount for preparing the extract composition and add, (3) use Fructus Hordei Germinatus extract etc.The control of the saccharification temperature of raw materials such as Fructus Hordei Germinatus both can be carried out with pickling process, also can carry out with decocting method.
The 2nd aspect of the present invention can be used for making beer through making alpha-glucosidase during the fermentation, though be that high density is brewageed, can promote fermentation, reduces the acetic acid growing amount.Source to acting alpha-glucosidase does not have special qualification, can suitably use any commercially available article, for example can enumerate alpha-glucosidase " Amano " (amano enzyme society system) or transglucosidase L " Amano " (amano enzyme society system) etc.In addition, alpha-glucosidase both can add in the fermentor tank and worked, and also can work through the immobilization method.Consumption to alpha-glucosidase does not have special qualification, with respect to the wort amount, is preferably 50～400ppm, more preferably 100～200ppm.This be because, if lack than 50ppm, the tendency that then has the acetic acid growing amount to increase gradually, if more than 400ppm, oligose is easy to be decomposed into fast glucose, the control of osmotic pressure will be insufficient, and then can not fully control the acetic acid growing amount.
In addition; Through making the alpha-glucosidase effect during the fermentation; Generation is as the glucose of sugar fermentation; Therefore the yeast that uses in the fermentation is not limited to cereuisiae fermentum, can select to use saccharomyces sake, wine yeast or liquor yeast etc. can brewage all yeast of usefulness arbitrarily, thereby can make the new quality beer that demonstrates the fragrance that can not obtain with cereuisiae fermentum etc.Yeast can use cereuisiae fermentum separately, also can brewage with yeast with other and use simultaneously.In addition, brewageing beyond the cereuisiae fermentum with also using simultaneously between the yeast.Also can suitably use the yeast that can get arbitrarily that comprises cereuisiae fermentum, for example if saccharomyces sake, can enumerate then that Foundation Japan brewages association K-9 number, K-14 number, K-86 number etc.
Low-heat beer also can be during the fermentation through making alpha-glucosidase be used for making.Former malt extract concentration there is not special qualification; Even in the scope of 13 weight %～30 weight %; Also can make; And sugar is residual hardly, so when seeking efficient activity that advantage that high density brewages is a producing apparatus, saving energy funds, can make high-quality low-heat beer.In addition, acting alpha-glucosidase and use to brewage the situation of brewageing with the yeast and the high density of above-mentioned beer be the same.Consumption to alpha-glucosidase does not have special qualification, is preferably 50～400ppm with respect to the wort amount, more preferably 100～200ppm.This be because, if the consumption of alpha-glucosidase lacks than 50ppm, then real degree of fermentation is easy to reduce, if more than 400ppm, the acetic acid growing amount is easy to increase.In addition, so-called real degree of fermentation is meant that when having eliminated the influencing of alcohol, the extract composition of consumption is to the ratio of the former malt extract before fermenting.
Below, with embodiment the present invention is elaborated.Embodiment is used to explain effect of the present invention, and the present invention does not receive any qualification of above-mentioned explanation and embodiment.Only otherwise exceed the scope of institute's claim, the various changes that art technology people makes in the scope of expecting easily are also included among the present invention.
(the 1st aspect of the present invention)
[embodiment 1] addition of alpha-glucosidase and the sugar of wort are formed
Carry out the saccharification of wine with dregs as follows.The Fructus Hordei Germinatus of pulverizing and alpha-glucosidase " Amano " added to be incubated in advance in 46 ℃ blanking water.The addition of alpha-glucosidase " Amano " is for pulverizing 1/10000～1/500 of malt weight.When stirring wine with dregs, after 30 minutes, be warming up to 65 ℃ with 1 ℃/minute ratio 46 ℃ of insulations.After 80 minutes, be warming up to 76 ℃ 65 ℃ of insulations,, finish saccharification 76 ℃ of insulations 10 minutes with 1 ℃/minute ratio.With filter paper (No.2) converted mash is filtered, boil filtrating after, remove the deposition of generation with filter paper filtering, preparation malt extract concentration is the wort of 12 weight %.
Use HPLC, form with the sugar of the preceding wort of gel filtration method and absorption apportion design analysis fermentation.
As shown in Figure 1, along with the addition increase of alpha-glucosidase " Amano ", the SANMALT-S growing amount reduces, non-sugar fermentation, and promptly isomaltose, panose increase.Infer that alpha-glucosidase " Amano " acts on the SANMALT-S of generation, causes sugared shift reaction.The growing amount of glucose increases thereupon, it is generally acknowledged that it is the by product of the sugared shift reaction of alpha-glucosidase.
[embodiment 2] use alpha-glucosidase to make 100% malt beer
Attempt not using auxiliary material to make 100% malt beer.With respect to malt weight, the alpha-glucosidase " Amano " that adds 1/1000 amount carries out saccharification, in the wort that the extract composition is adjusted to about 13 weight %, adds cereuisiae fermentum, ferments about 2 weeks, makes beer.Sugar before and after the fermentation is formed as shown in Figure 2.
This dextrinosan of isomaltose, panose that adds alpha-glucosidase and generate remains in the beer product.In addition, compare with the check plot, the above isomaltose oligose of G4 also increases.
The composition analysis value of the beer of making is shown in the table of Fig. 3.
Because through adding alpha-glucosidase, generate dextrinosan, the fermentable sugar amount reduces, ethanol concn reduces.In addition, even after fermentation, owing to dextrinosan remains in the beer, so apparent extract also increases.Add alpha-glucosidase to not influence such as pH, acidity, amino acid, dioxide gas, bitterness value.
[embodiment 3] sensory evaluation
Adopt the comprehensive evaluation result of 5 point-scores (1 is very good, and 2 is good, and 3 is general, 4 poor, 5 non-constants) to be, it is 2.45 minutes that TG adds the district, and not adding the district is 2.91 minutes, and TG adds the district and obtained comparison according to good evaluation.
[embodiment 4] utilize the alpha-glucosidase manufacturing to use the beer of auxiliary material
The raw material that use is made up of 70 weight % Fructus Hordei Germinatus and 30 weight % barleys is made the beer that uses auxiliary material.With respect to raw material weight, the alpha-glucosidase " Amano " that adds 1/1000 amount carries out saccharification, in the wort that the extract composition is modulated to about 13 weight %, adds cereuisiae fermentum, ferments about 2 weeks.The sugar of the wort before the fermentation is formed as shown in Figure 5.
The same with 100% malt beer among the embodiment 2, dextrinosans such as remaining isomaltose, panose in goods can be made the beer of strong taste.
[embodiment 5] utilize alpha-glucosidase to make sparkling wine
The raw material that use is made up of 25 weight % Fructus Hordei Germinatus and 75 weight % barleys is made the beer that uses auxiliary material.With respect to raw material weight, the alpha-glucosidase " Amano " that adds 1/1000 amount carries out saccharification, in the wort that the extract composition is modulated to about 13 weight %, adds cereuisiae fermentum, ferments about 2 weeks.The sugar of the wort before the fermentation is formed as shown in Figure 6.
The same with 100% malt beer among the embodiment 2, dextrinosans such as remaining isomaltose, panose in goods can be made the sparkling wine of strong taste.
(the 2nd aspect of the present invention)
[embodiment 6]
The Fructus Hordei Germinatus that 28kg is pulverized adds in the 84L warm water, with the wort of the former malt extract concentration 20 weight % of immersion process for preparing.Temperature in the pickling process is through as shown in Figure 7.
Wort with respect to 1L obtains adds cereuisiae fermentum (NCYC1245, National Collection of Yeast Cultures with the ratio of 2.5g; Among the embodiment afterwards too); And with respect to wort, with 50,100,200, the ratio of 400ppm adds alpha-glucosidase (alpha-glucosidase " Amano ", amano enzyme society system; Among the embodiment afterwards too), 15 ℃ the fermentation 21 days.In addition, do not add alpha-glucosidase, with above-mentioned the same the fermentation, as contrast.
Help to reduce in the oligose of osmotic pressure thinking, the polymerization degree of glucose be 3 and yeast can not metabolic branching oligose be that panose, the Isomaltotriose situation in fermentation is as shown in Figure 8.As can beappreciated from fig. 8, through adding alpha-glucosidase, generate panose and Isomaltotriose, when fermenting, these oligose decompose.Like this, through the effect of alpha-glucosidase, in case generate the branching oligose; The sugared concentration of initial stage wort then can suppress to ferment; Prevent that glucose from sharply increasing the osmotic pressure that causes and rising, thereby suppress to induce the zymic acetaldehyde dehydrogenase gene to be expressed, reduce the acetic acid that generates from acetaldehyde.Fig. 9 representes acetic acid growing amount and the relation of alpha-glucosidase addition in the beer, adds alpha-glucosidase and has significantly reduced the acetic acid growing amount.In addition, under 50ppm and each addition of 400ppm, the acetic acid growing amount has the tendency of increase.
[embodiment 7]
The method of being put down in writing with embodiment 6 is the same, prepares the wort of former malt extract concentration 20 weight %, in the 100L pilot plant, makes beer.Yeast uses cereuisiae fermentum, saccharomyces sake (K-14 respectively; Association is brewageed by (wealth) Japan, among the embodiment afterwards too), do not add enzyme when using cereuisiae fermentum; Add the alpha-glucosidase of 400ppm when using saccharomyces sake; And the glucoamylase (glucoamylase " Amano " SD, amano enzyme society system) that adds 200ppm, make an experiment with regard to these examples.In addition, when using saccharomyces sake, do not add above-mentioned any enzyme and ferment, as contrast.
The analytical value of the beer composition of making is shown in the table of Figure 10.The occasion of adding alpha-glucosidase compares with the occasion of adding glucoamylase, and the acetic acid growing amount is suppressed.Infer that why adding glucoamylase can cause the acetic acid growing amount to increase, be to rise because the rapid generation of glucose causes osmotic pressure.In addition; Can find out from the table of Figure 10; In the manufacturing of beer, use saccharomyces sake, flavour ingredient be the growing amount of oxysuccinic acid, succsinic acid, NSC 8882 etc. than when using cereuisiae fermentum, increasing, thereby can make with the different new quality beer of cereuisiae fermentum manufacturing beer.In addition, Figure 11 representes to use the relation of acetic acid growing amount and alpha-glucosidase addition in the beer of saccharomyces sake, even use saccharomyces sake, when adding alpha-glucosidase, has also significantly reduced the acetic acid growing amount.
[embodiment 8]
The Fructus Hordei Germinatus that 28kg is pulverized adds in the 84L warm water, with the wort of the former malt extract concentration 20 weight % of immersion process for preparing.Temperature in the pickling process is through as shown in Figure 7.
The wort that obtains with respect to 1L adds cereuisiae fermentum with the ratio of 2.5g, and with respect to wort, with 50,100,200, the ratio of 400ppm added alpha-glucosidase, 15 ℃ of fermentations 21 days.In addition, do not add alpha-glucosidase, with above-mentioned the same the fermentation, as contrast.
The real degree of fermentation after the fermentation and the relation of alpha-glucosidase are shown in figure 12.Through adding alpha-glucosidase, real degree of fermentation significantly increases, and uses cereuisiae fermentum can make the few low-heat beer of residual sugar amount.
In addition, shown in figure 13 according to the figure of increase sugared in the polymerization degree conclusion fermentation and minimizing.When not adding alpha-glucosidase; Remaining maltotetrose (G4 in the table), maltopentaose (G5 in the table), MALTOHAXAOASE (G6 in the table), the above sugar (G7 in the table≤) of Fructus Hordei Germinatus seven sugar; When adding alpha-glucosidase (400ppm), along with the carrying out of fermentation, these oligose reduce.
[embodiment 9]
Ratio with 2.5g in according to the 1L wort of embodiment 8 preparation is added saccharomyces sake, and with respect to wort, with 50,100,200, the ratio of 400ppm added alpha-glucosidase, 15 ℃ of fermentations 21 days.In addition, do not add alpha-glucosidase, with above-mentioned the same the fermentation, as contrast.
The real degree of fermentation after the fermentation and the relation of alpha-glucosidase are shown in figure 14.Through adding alpha-glucosidase, real degree of fermentation significantly increases, and uses saccharomyces sake, can make the few low-heat beer of residual sugar amount.
[embodiment 10]
Ratio with 2.5g in according to the 1L wort of embodiment 8 preparation is added wine yeast (W-1), and with respect to wort, with 50,100,200, the ratio of 400ppm added alpha-glucosidase, 15 ℃ of fermentations 21 days.In addition, do not add alpha-glucosidase, with above-mentioned the same the fermentation, as contrast.
The real degree of fermentation after the fermentation and the relation of alpha-glucosidase are shown in figure 15.Through adding alpha-glucosidase, real degree of fermentation significantly increases, and uses wine yeast, can make the few low-heat beer of residual sugar amount.
Below, following item is disclosed.
(11) add the fermented malt beverage that alpha-glucosidase is made before the thermal treatment in the blanking process.
(12) fermented malt beverage of (11) record is characterized in that above-mentioned thermal treatment is to boil processing.
(13) (11) or (12) fermented malt beverage of being put down in writing is characterized in that the Fructus Hordei Germinatus of above-mentioned alpha-glucosidase and pulverizing adds simultaneously.
(14) (11) or (12) fermented malt beverage of being put down in writing is characterized in that in the saccharification liquid before above-mentioned alpha-glucosidase adds the above-mentioned thermal treatment in the blanking process to.
(15) (11) or (12) fermented malt beverage of being put down in writing is characterized in that above-mentioned alpha-glucosidase adds in the malt process.
(16) each fermented malt beverage of putting down in writing of (11)～(15) is characterized in that only using Fructus Hordei Germinatus as raw material.
(17) each fermented malt beverage of putting down in writing of (11)～(15) is characterized in that using Fructus Hordei Germinatus and auxiliary material as the glycogen material.
Industrial applicibility
According to the 1st the disclosed method of manufacture in aspect of the present invention, the effect generation dextrinosan through alpha-glucosidase not by yeast metabolism, remains in the end article in the fermenting process of the dextrinosan of generation after the blanking process.Because interpolation period of alpha-glucosidase is before the thermal treatment of blanking process; In this thermal treatment; The alpha-glucosidase complete deactivation that adds; So in the blanking process, in a single day the sugared shift reaction through this enzyme generates dextrinosan, the hydrolysis reaction through this enzyme in process (fermentation, maturation etc.) thereafter is not decomposed into glucose yet.Therefore, the dextrinosan that generates through alpha-glucosidase can remain in the end article effectively.As stated, in method of manufacture of the present invention, can make the fermented malt beverage that is rich in dextrinosan.
In addition, the method for manufacture of the 1st aspect of the present invention can be given and only used the what is called 100% malt beer strong taste of Fructus Hordei Germinatus as raw material.Even, therefore can select to meet the auxiliary material of purpose owing in common beer manufacturing, also need not to use the dextrinosan liquid glucose.
Again owing to before the thermal treatment in the blanking process, add the alpha-glucosidase; Can be through the method manufacturing same with existing fermented malt beverage method of manufacture; So do not set up producing apparatus; Do not change method yet, can make compare with existing fermented malt beverage strong taste is arranged, beer that wine body Ganfeng is rich.In addition, the effect through the alpha-glucosidase that adds before the thermal treatment in the blanking process generates dextrinosan, thus with other manufacturing dextrinosan liquid glucose, again the method for its interpolation is compared, can save energy, more effectively make.
On the other hand, owing to the 2nd aspect of the present invention constitutes as stated, so the effect below producing.Method of manufacture according to beer of the present invention; During the fermentation, through making the alpha-glucosidase effect, not only can improve advantage that the beer high density brewages and be producing apparatus production efficiency, save the energy funds; And can the good beer of mass production fragrance; Though be that high density is brewageed, can promote fermentation, reduce the acetic acid growing amount.In addition; In the high density of beer is brewageed; Owing to can use brewageing beyond the cereuisiae fermentum to produce beer, so can make unexistent up to now new quality beer, the beer that particularly can provide various places beer already to differ from one another with fragrance with yeast.And the present invention can make owing to make the alpha-glucosidase effect during the fermentation, and that sugar does not almost have is remaining, therefore can not receive the influence of malt extract concentration, adopts simple manufacturing processed to make low-heat beer effectively.In addition; Even in the manufacturing of low-heat beer; Owing to can use brewageing beyond the cereuisiae fermentum to use yeast, so can make the new quality low-heat beer that does not have up to now, the beer that particularly can provide various places beer already to differ from one another with fragrance etc.
Claims (9)
1. the method for manufacture of a beer is characterized in that, in the high density of beer is brewageed, makes the alpha-glucosidase effect during the fermentation, and its Central Plains malt extract concentration is 13 weight %～30 weight %.
2. the method for manufacture of the beer put down in writing of claim 1 is characterized in that, makes the alpha-glucosidase effect during the fermentation, reduces the acetic acid growing amount.
3. the method for manufacture of the beer put down in writing of claim 1 or 2 is characterized in that, uses brewageing beyond cereuisiae fermentum or the cereuisiae fermentum to use yeast.
4. the method for manufacture of the beer put down in writing of claim 3 is characterized in that, beyond the cereuisiae fermentum brewage with yeast be selected from saccharomyces sake, wine yeast, the liquor yeast more than a kind.
5. the method for manufacture of the beer put down in writing of claim 1 or 2 is characterized in that the consumption of alpha-glucosidase is 50～400ppm with respect to the wort amount.
6. the method for manufacture of a low-heat beer is characterized in that, in the brewageing of beer, makes the alpha-glucosidase effect during the fermentation, improves real degree of fermentation, and its Central Plains malt extract concentration is 13 weight %～30 weight %.
7. the method for manufacture of the low-heat beer put down in writing of claim 6 is characterized in that, uses brewageing beyond cereuisiae fermentum or the cereuisiae fermentum to use yeast.
8. the method for manufacture of the low-heat beer put down in writing of claim 7 is characterized in that, beyond the cereuisiae fermentum brewage with yeast be selected from saccharomyces sake, wine yeast, the liquor yeast more than a kind.
9. the method for manufacture of each low-heat beer of being put down in writing of claim 6～8 is characterized in that, the consumption of alpha-glucosidase is 50～400ppm with respect to the wort amount.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001000291A JP4628552B2 (en) | 2001-01-05 | 2001-01-05 | Method for producing fermented malt beverage |
| JP291/2001 | 2001-01-05 | ||
| JP2001059573A JP4775805B2 (en) | 2001-03-05 | 2001-03-05 | Method for producing beer |
| JP59573/2001 | 2001-03-05 |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB018229905A Division CN100335606C (en) | 2001-01-05 | 2001-12-28 | Process for producing fermented malt drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101085951A CN101085951A (en) | 2007-12-12 |
| CN101085951B true CN101085951B (en) | 2012-01-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710126395XA Expired - Fee Related CN101085951B (en) | 2001-01-05 | 2001-12-28 | Method of manufacturing beer |
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| Country | Link |
|---|---|
| JP (1) | JP4628552B2 (en) |
| CN (1) | CN101085951B (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA2633703A1 (en) * | 2005-12-19 | 2007-06-28 | Suntory Limited | Method for reducing oral cavity stimulating substance of sprouted grain |
| JP2009269843A (en) * | 2008-05-02 | 2009-11-19 | Gun Ei Chem Ind Co Ltd | Isomaloligosaccharide and food or drink using the same |
| NZ714121A (en) | 2013-06-03 | 2018-11-30 | Asahi Breweries Ltd | Fermented malt beverage and production method therefor |
| JP6571913B2 (en) * | 2014-01-17 | 2019-09-04 | サッポロビール株式会社 | Method for producing low-alcohol beer-taste beverage |
| WO2016063332A1 (en) * | 2014-10-20 | 2016-04-28 | 昭和産業株式会社 | USE OF NOVEL α-GLYCOSIDASE |
| JP7061458B2 (en) * | 2017-12-25 | 2022-04-28 | サッポロビール株式会社 | Effervescent beverage and its manufacturing method and method of increasing carbon dioxide gas pressure without impairing the foam retention of the effervescent beverage |
| JP7100573B2 (en) * | 2018-12-17 | 2022-07-13 | キリンホールディングス株式会社 | Beer-flavored fermented alcoholic beverages and their manufacturing methods |
| JP7224179B2 (en) * | 2018-12-28 | 2023-02-17 | サントリーホールディングス株式会社 | beer-taste beverages |
| CN110551580A (en) * | 2019-09-11 | 2019-12-10 | 中国海洋大学 | Beer with function of antagonizing maltose degradation |
| AU2020364759A1 (en) * | 2019-10-11 | 2021-12-09 | Asahi Group Holdings, Ltd. | Beer-taste fermented malt beverage |
| CA3238732A1 (en) * | 2021-11-24 | 2023-06-01 | Jacob Flyvholm Cramer | Production of highly attenuated beers |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2247238A (en) * | 1990-08-20 | 1992-02-26 | Guinness Son & Co Ltd A | Alpha-glucosidase gene from Candida tsukubaensis cloned and expressed in Saccharomyces cerevisiae |
| EP0523333A1 (en) * | 1991-07-17 | 1993-01-20 | Sapporo Breweries, Ltd. | Method for producing non-alcoholic beverage and low alcohol beer |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH494815A (en) * | 1964-08-28 | 1970-08-15 | Gablinger Hersch | Process for making beer |
| JPS5658488A (en) * | 1979-10-16 | 1981-05-21 | Tax Adm Agency | Refined "sake" with low alcohol content |
| CA1203765A (en) * | 1983-05-11 | 1986-04-29 | Alexander M. Sills | Schwanniomyces castellii strains and brewing process |
| DE3530009A1 (en) * | 1985-08-22 | 1987-02-26 | Roehm Gmbh | BEER PRODUCTION PROCESS |
| JPH0568529A (en) * | 1991-07-17 | 1993-03-23 | Sapporo Breweries Ltd | Production of low-alcohol beer |
-
2001
- 2001-01-05 JP JP2001000291A patent/JP4628552B2/en not_active Expired - Lifetime
- 2001-12-28 CN CN200710126395XA patent/CN101085951B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2247238A (en) * | 1990-08-20 | 1992-02-26 | Guinness Son & Co Ltd A | Alpha-glucosidase gene from Candida tsukubaensis cloned and expressed in Saccharomyces cerevisiae |
| EP0523333A1 (en) * | 1991-07-17 | 1993-01-20 | Sapporo Breweries, Ltd. | Method for producing non-alcoholic beverage and low alcohol beer |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4628552B2 (en) | 2011-02-09 |
| JP2002199873A (en) | 2002-07-16 |
| CN101085951A (en) | 2007-12-12 |
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Address after: Nagoya City, Aichi Prefecture, Japan Patentee after: Amano Enzyme Inc. Patentee after: Independent Administrative of National Research Institute of Brewing Address before: Nagoya City, Aichi Prefecture, Japan Patentee before: Amano Enzyme Inc. Patentee before: Independent Administrative of National Research Institute of Brewing |
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Granted publication date: 20120111 Termination date: 20171228 |