JP2000139442A - Alcoholic beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an alcoholic beverage without causing separation of proteins even in the presence of an alcohol under acidic conditions. SOLUTION: This alcoholic beverage is an acidic soybean alcholic beverage prepared by including a water-soluble hemicellulose in a dispersion of an acidic soybean milk and an alcohol for drinking. A lactic acid fermented soybean milk or a soybean milk containing an acidic substance added thereto can be used as the acidic soybean milk. The water-soluble hemicellulose is preferably derived from soybeans. The alcoholic content in the alcoholic beverage is preferably 1-35% (mL vol./mL vol.) and gaseous carbon dioxide may be mixed therein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an alcoholic beverage which is acidic and does not precipitate and separate proteins even in the presence of alcohol.

[0002]

2. Description of the Related Art In recent years, vegetable protein foods have been valued due to growing interest in health. In particular, soymilk made from soybeans contains a protein as good as "field meat" and contains cholesterol. Because it does not contain, it is attracting attention as a high-protein health food, but because of its unique soybean odor,
There is a problem in taste and fermented soymilk using lactic acid bacteria, acidic juice, and acid soymilk using organic acid have been tried to improve the flavor, and are widely consumed. On the other hand, in Japan, brewed liquors such as sake wine and beer, and distilled liquors such as whiskey, brandy, and shochu are drunk as alcoholic beverages. A mixture of mixed liquors and various cocktails divided by various juices such as lemon, lime, and plum or carbonated water is a refreshing, easily drinkable alcoholic beverage of your choice, and is popular among young people, especially women. Also, from the viewpoint of nutrition and health, attempts have been made to use protein in alcoholic beverages. JP-A-55-34034 and JP-A-61-177976, which produce milk-protein-containing alcoholic beverages, have been used for making milk. JP 6
No. 1-70970, etc. These are animal protein-based ones, or they tend to have a heavy flavor due to alcohol fermentation while containing protein. Nothing to do has been obtained. In addition, there is a disadvantage that bitterness is apt to occur because a protein is reacted with a protease. A mixed liquor type in which protein is mixed tends to be easily sweetened because it can be produced only by a very complicated production method or uses a large amount of sugar. On the other hand, patents on soymilk include JP-A-62-155076, which makes fermented soymilk, and JP-A-61-47178, which mentions a patent for alcoholic beverages containing soymilk, but suffers from the reaction of proteins with proteases. However, there is a tendency that the flavor tends to be heavy because alcohol fermentation is carried out while containing protein, so that no satisfactory flavor is obtained. Also,
Stable alcoholic beverages can only be obtained at low protein and low alcohol concentrations. As described above, according to these known methods, a stable alcoholic beverage can be obtained only at a low protein concentration or a low alcohol concentration, and there is still a need for a solution to this problem.

[0003] Conventional soy milk is excellent in nutrition and health, but because the smell and taste peculiar to soy milk are avoided, the odor peculiar to soy milk is reduced or eliminated by fermenting with lactic acid or adding acidic juice or organic acid. Attempts have been made to make the protein have an isoelectric point of pH 4,5,4,6, and soy milk that has undergone lactic acid fermentation, fruit juice, and acid soy milk to which organic acids have been added are naturally coagulated. Precipitation occurs, and the closer the isoelectric point is, the more severe the precipitation. Therefore, in fermented soy milk and acidic soy milk, use of a stabilizer has been studied in order to stabilize the protein, and high methoxyl pectin, water-soluble hemicellulose and the like have been used.

However, there is no known alcoholic beverage in which soymilk is acidic and protein precipitation is prevented in the presence of alcohol.

[0004]

Means for Solving the Problems In order to achieve the above object, the present inventor has conducted intensive studies on the stability of protein in fermented soymilk and acidic soymilk in alcohol, and as a result, it has been found that specificity can be obtained only by adding water-soluble hemicellulose. The inventors have discovered that it is possible to impart a high alcohol resistance, and have completed the present invention. That is, the present invention is an alcoholic beverage containing acidic soymilk, beverage alcohol, and water-soluble hemicellulose. As the acidic soymilk, lactic acid fermented soymilk or acidic soymilk is preferable. The water-soluble hemicellulose is preferably derived from soybean. Alcoholic beverages can contain carbon dioxide. In the beverage, soy milk is 0.05% to 4.5% as soybean protein (g / g).
Is preferred. The alcohol for beverages in the beverage preferably has an alcohol content of 1 to 35% (ml volume / ml volume). The water-soluble hemicellulose in the beverage is 0.05% to 10%.
% (G weight / g weight) is preferred.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The acidic soymilk used in the present invention is not particularly limited as long as it is acidic. For example, fermented soymilk using lactic acid bacteria, acidic soymilk to which an acidic substance is added, and the like can be used. In the alcoholic beverage of the present invention, it is only necessary that the soymilk component is contained in the beverage, and the amount thereof is not particularly limited. % To 70% by weight. In other words, when analyzed as soybean protein, the solid content in the beverage is usually about 0.05% to 4.5% by weight, preferably about 0.1% to 2.5% by weight. If the amount of soymilk is small, it cannot be called a soymilk drink. If the amount is too large, precipitation and separation of proteins are likely to occur in the presence of acid and alcohol. In addition, as long as the present beverage is acidic and contains alcohol, it does not prevent the combined use of proteins other than soymilk (eg, milk protein components).

[0006] Fermented soymilk with lactic acid bacteria and the like can be obtained by fermenting soymilk with lactic acid bacteria and the like. The lactic acid bacteria used for the lactic acid fermentation are not particularly limited as long as they are used for ordinary yogurt. For example, Lactobacillus bulgaricus (La
ctobacillus bulgaricus), Lactobacillus acidophilus, Lactobacillus casei Streptococcus thermophilus,
Streptococcus lactis
s) and known strains such as lactic acid bacteria belonging to the genus Bifidobacterium can be used alone or in combination of two or more.

[0007] Acidic soymilk can be made acidic by adding acid juice such as lemon, orange and grapefruit to the juice to soymilk and organic acid such as citric acid and malic acid.
If the amount is small, fermented milk can be used as a pH adjuster for pH adjustment. An acidulant can be added to a non-acidic flavor such as a coffee extract or a matcha extract, or used together with fermented soymilk. The pH of the acid soy milk can be usually 2 to 6, but is preferably 3, 0 to 5, 0, more preferably 3, 5
-4, 5 are appropriate.

[0008] The beverage of the present invention uses water-soluble hemicellulose. High methoxy pectin has no effect of preventing protein precipitation even in a beverage containing an alcohol-containing protein, but only in a neutral case, and has no effect of preventing protein precipitation in an acidic alcoholic beverage. In the present invention, the use of water-soluble hemicellulose has an effect of preventing protein precipitation of an acidic alcoholic beverage containing protein. As the water-soluble hemicellulose used in the present invention, those derived from oil seeds (soy, palm, coconut, corn, cottonseed, etc.) and / or cereals (rice, wheat, etc.) can be used. Particularly, those derived from soybean are preferred, and hemicellulose derived from soybean cotyledons is more preferred. As an example, to describe hemicellulose from soybeans, this is rhamnose, fucose,
A polysaccharide consisting of arabinose, xylose, galactose, glucose and uronic acid, having an average molecular weight of 1,000,000 or less as determined by the limiting viscosity method using standard pullulan (available from Showa Denko KK) as a standard substance. The raw material of the water-soluble hemicellulose is a shell or cake obtained by removing oils and fats, proteins and starches from oil seeds and / or cereals by a usual method, and is preferably 80 to 80% around the isoelectric point pH of the protein of each raw material. After being thermally decomposed at 130 ° C., more preferably at 100 ° C. to 130 ° C., the water-soluble fraction in the reaction mixture is fractionated, and if necessary, activated carbon treatment, resin adsorption treatment, ethanol precipitation treatment and the like are carried out to form a hydrophobic substance. And by removing low molecular weight substances and precipitating,
The desired water-soluble hemicellulose can be obtained. In the present invention, a commercially available product may be used. The amount of the water-soluble hemicellulose used in the present invention is 0.05% to 10% in the present beverage.
% (G weight / ml volume), preferably 0, 1% to 2%. In the manufacturing process of the beverage of the present invention, the method of adding the water-soluble hemicellulose is not particularly limited. For example, the alcoholic beverage can be added at any time before or after the fermentation of the fermented soy milk or during the production, but it is preferable to add the alcoholic beverage before the fermentation in terms of convenience and efficiency. The same applies to acidic soymilk, and the timing of addition is not limited.

The alcohol for beverages of the present invention may be any commercially available liquor, including raw alcohol, distilled liquor such as shochu, vodka and brandy, brewed liquor such as wine, sake and beer, and mixed liquor such as various liqueurs. Can be used.
The amount of the alcohol can be arbitrarily added as long as the alcohol concentration is in the range of 1 to 35% by volume.
~ 28% by volume is preferred. Alcohol concentration 35% by volume
If the amount exceeds 1, the protein becomes unstable due to alcohol, and precipitation tends to occur. If the amount is 1% or less, the meaning of alcoholic beverages is lost. Further, if necessary, sugars, organic acid salts, vitamins, amino acids, water-soluble dietary fibers and flavors may be contained.

[0010] In the beverage of the present invention, carbon dioxide is not necessarily required, but it has a good effect on the refreshing flavor when not using too much fermented soymilk and acidic soymilk. The amount of addition is not constant depending on the sweetness of fermented soy milk, acidic soy milk, sugar, syrup, etc., and the type and content of flavors.
At 0 ° C., carbon dioxide gas pressure is 1,3 kg / cm ^{2 to} 3,7 k
g / cm ² is preferred.

[0011]

The embodiments of the present invention will be described below with reference to examples. However, these examples do not limit or limit the present invention in any way. The “parts” in the examples are parts by weight. Example 1 and Comparative Example 1 Commercially available soymilk (solid content 10% by weight, crude protein 4
% By weight) at 142 ° C. for 5 seconds, and then cooled to 40 ° C., using individual cultures of various commercially available lactic acid bacteria (lyophilized lactic acid bacteria) of Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium longum as starters. 1% by weight was added, and fermentation was performed in a tank at 40 ° C. for 7 hours until the pH reached 4.4. Then, the mixture was cooled to 7 ° C. in a plate cooler to prepare lactic acid-fermented soymilk. Water-soluble hemicellulose (Fuji Oil Co., Ltd.)
2 parts, 10 parts of sugar and 88 parts of hot water were stirred and dissolved at 80 ° C. for 10 minutes, and then cooled to 25 ° C. to prepare a stabilizer liquid. And 30 parts of lactic acid-fermented soy milk, 20 parts of stabilizer solution, 0 part of citric acid, 1 part of yogurt flavor, 9 parts
5, 5% by volume of alcohol for beverages was mixed with the remaining water while stirring so that the alcohol concentration became 0 to 40% by volume, and uniformly dispersed to obtain 100 parts of alcoholic beverage. The alcoholic beverage contained 1.3% by weight of soybean protein, 0% and 4% by weight of water-soluble hemicellulose. As comparative examples, instead of water-soluble hemicellulose, HM pectin (commercially available) or L
A product using M pectin (commercially available) was prepared. The results are shown in Table 1 below. (Table 1) ---------------------------------------------- -------------------------- --- Alcohol concentration (w / v%) ------------- -----------------------------------------0% 5% 15% 20% 25 % 30% 40% --------------------------------------------- --------------------------- --- Water-soluble hemicellulose-----± + HM pectin---+ + + + LM Pectin ++++++++++ ------------------------------------------ ------------------------------ --- In addition, the evaluation was made after mixing and leaving at 5 ° C for 1 week. Indicates a separated state. As a result, LM pectin was unstable under acidic conditions even with 0% alcohol, and HM pectin was only stable up to 20%. The water-soluble hemicellulose was stable up to 30% alcohol, and the resulting fermented soybean milk-containing alcoholic beverage was homogeneous and flavorful with no precipitation.

Example 2 Commercially available soymilk (solid content 10% by weight, soybean protein 4, 3% by weight)
96, 4 parts are water-soluble hemicellulose (Fuji Oil Co., Ltd.)
And 6 parts of sugar and 4 parts of sugar with stirring.
After heat sterilization at 5 ° C for 5 seconds, the mixture was cooled to 40 ° C, and 1% each of individual culture solutions of various commercially available lactic acid bacteria (lyophilized lactic acid bacteria) of Lactobacillus bulgaricus and Streptococcus thermophilus was added as a starter, and the mixture was added at 40 ° C for 7 hours After fermentation to pH 4.0 in the tank, the mixture was cooled to 7 ° C. with a plate cooler to prepare lactic acid-fermented soymilk. Then 30 parts of lactic acid fermented soy milk, 0 part of citric acid, 0 part of yogurt flavor, 10 parts of various alcohols, 5 parts of water
9, 8 parts were mixed with stirring and dispersed uniformly. The results are shown in Table 2 below. (Table 2) ---------------------------------------------- ----------------------- Vodka Brandy Shochu Sake White Wine --------------------- ------------------------------------------------ Water soluble Hemicellulose------------------------------------------------- ------------------------- In addition, the symbol description of the state after mixing and left at 5 ° C. for one week is as follows. As described above, the fermentation is stable even in distilled liquors such as vodka, brandy, shochu, and brewed liquors such as sake and white wine, and in any kind of liquor having an alcohol concentration of 13 to 50% by volume. The alcoholic beverage containing soymilk had no precipitate and was homogeneous and flavorful.

Example 3 To 96 parts of the same commercially available soymilk as in Example 2, 4 parts of sugar were added with stirring, and after heat sterilization at 142 ° C. for 5 seconds, the mixture was cooled to 40 ° C., and Lactobacillus bulgaricus, Streptococcus thermophilus, After adding 1% by weight of each culture solution of various commercially available lactic acid bacteria (freeze-dried lactic acid bacteria) of Bifidobacterium longum as a starter, fermenting to pH 4.4 in a tank at 40 ° C. for 7 hours, and then using a plate cooler. After cooling to 7 ° C., lactic acid-fermented soymilk was prepared. Then, 30 parts of lactic acid-fermented soy milk, 0, 1 part of citric acid, 0, 1 part of yogurt flavor, 59, 8 parts of water, and 0 to 12 parts of water-soluble hemicellulose (manufactured by Fuji Oil Co., Ltd.) were mixed with stirring. After homogenizing with a homogenizer at a pressure of 120 kg / cm ² for uniform dispersion, 9
10 parts of 5, 5% by volume beverage alcohol was mixed. The results are shown in Table 3 below. (Table 3) ---------------------------------------------- -------------------------- --- Hemicellulose addition amount (wt%) -------------- -----------------------------------0% 0, 1% 0, 6% 2% 4% 10% 12% ---------------------------------------------- -------------------------- --- Water-soluble hemicellulose + ±-----Flavor ○ ○ ○ ○ ○ △ × Easy to drink × ○ 〜 △ ○ ○ ○ 〜 △ △ × --------------------------------------- --------------------------------- --- After mixing, left at 5 ℃ for 1 week Are as follows. Note Separation state + Separation ± Slight separation-No separation Note Flavor × poor △ Somewhat poor ○ Good Note Easy to drink × Not suitable for drinking △ Somewhat poor
In the range of 2% by weight, the alcoholic beverage was stable without protein separation. When the amount of water-soluble hemicellulose was 0% by weight, protein precipitation occurred due to alcohol. On the other hand, when the content of the water-soluble hemicellulose exceeds 10% by weight, the flavor deteriorated, and the drinkability as a beverage was lost due to the increase in viscosity.

Example 4 10 parts of water was added to 1 part of molting and dehypocotyl soybean, and 1 part of molting and dehypocotyl soybean (water content of 40 to 55%) was soaked at 30 to 50 ° C. for 60 minutes or more to sufficiently absorb water. Against hot water (90 ° C)
The mixture containing 3 parts was treated with a grinder (manufactured by Masuyuki Sangyo), and a sodium bicarbonate solution was added thereto to adjust the pH to 7.4 or more and 8.0.
It was prepared as follows. This is a homogenizer (APV)
And homogenized at 170 kg / cm ² . The homogenized grinding liquid was separated by a centrifuge at 3000 G for 5 minutes to obtain soymilk and okara. This raw soy milk has a solid content of 1
At 1.0% by weight the protein was 5, at 5% by weight the pH was 7.5. Water-soluble hemicellulose (100 parts) was kept at 80 ° C for 5 minutes, then cooled to 70 ° C and homogenized with a homogenizer at 100 kg / cm ^2. Lactobacillus bulgaricus, Streptococcus thermophilus, 1% by weight of each of the individual cultures of various commercially available lactic acid bacteria (freeze-dried lactic acid bacteria) of Fidobacterium longum was added as a starter, and fermentation was carried out in a tank at 40 ° C. for 7 hours until the pH reached 4 and 3, followed by stirring at 7 ° C. Upon cooling, a lactic acid-fermented soymilk was prepared. Then, lactic acid fermented soy milk 0, 5-60 parts, citric acid 0, 1 part, yogurt flavor 0, 1 part, 95, 5% by volume drinking alcohol 1
0 parts, water 89, 3-70, and 2 parts were mixed while stirring,
Dispersed uniformly. The results are shown in Table 4 below. (Table 4) ---------------------------------------------- ------------------------ Addition amount (weight) of lactic acid-fermented soymilk ----------------- ------------------------------------- 0,5% 2% 5% 15% 30% 50 % 60% ----------------------------------------------- ----------------------- Separated state-------(After mixing and left at 5 ℃ for 1 week) Flavor △ ○ ○ ○ ○ ○ 〜 △ △ -------------------------------------------- ------------------------ The explanation of the symbols is as follows. Note Separation state + Separation ± Slight separation-No separation Note Flavor × Poor △ Slightly poor ○ Good From above, no separation occurred at any concentration, but fermented soymilk was too thin at 0 and 5% by weight. No good effect was recognized, and those exceeding 60% by weight did not give a good flavor because the richness was too high.

Example 5 4 parts of water-soluble hemicellulose was heated to 80 ° C. while stirring 100 parts of the same commercially available soymilk as in Example 2, followed by 2 parts.
20 parts cooled to 5 ° C, 0 and 1 part of yogurt flavor, 4 parts of sugar, and 20 parts of commercially available shochu (alcohol 35% by volume) are mixed with 5 times concentrated lemon juice while stirring to adjust the pH to 3 and 8. Then, for uniform dispersion, the mixture was emulsified and homogenized using a homogenizer at a pressure of 120 kg / cm ² . The obtained alcoholic beverage containing soy milk had no precipitate and was homogeneous and rich in flavor.

Example 6 4 parts of water-soluble hemicellulose was heated to 80 ° C. while stirring 100 parts of the same commercially available soymilk as in Example 2, followed by 2 parts.
Cooled to 5 ° C, 40 parts, yogurt flavor 0, 1 part, sugar 8 parts, commercially available vodka (50% by volume of alcohol), 20 parts of lemon juice, 4 parts of lemon juice, 50 parts by weight of water 28 parts
The mixture was stirred with citric acid water so as to adjust the pH to 3,5, and uniformly dispersed. Then, 100 parts of carbonated water were mixed and filled into a bottle. The obtained alcoholic beverage containing soy milk had no precipitate and was homogeneous and rich in flavor.

[0017]

According to the present invention, an alcoholic beverage which does not cause protein precipitation even in acidic and alcohol-containing soy milk has been made possible.

Claims (7)

[Claims] 1. An alcoholic beverage comprising acidic soy milk, beverage alcohol and water-soluble hemicellulose. 2. The alcoholic beverage according to claim 1, wherein the acidic soymilk is lactic acid fermented soymilk or acidic soymilk. 3. The alcoholic beverage according to claim 1, wherein the water-soluble hemicellulose is derived from soybean. 4. The alcoholic beverage according to claim 1, wherein the alcoholic beverage contains carbon dioxide gas. 5. The alcoholic beverage according to any one of claims 1 to 4, wherein the soymilk in the alcoholic beverage has a soybean protein content of 0.05% to 4.5% (g weight / g weight). 6. The alcohol for beverages in the alcoholic beverage has an alcohol content of 1 to 35% (ml volume / ml volume).
The alcoholic beverage according to any one of claims 1 to 5, wherein 7. The alcoholic beverage has a water-soluble hemicellulose content of 0.05% to 10% (g / g weight).
An alcoholic beverage according to any one of Items 1 to 6.