JP2002199873A - Method for producing fermented malt beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a fermented mal beverage with enhanced rich taste and a bodied feeling. SOLUTION: This method for producing a fermented malt beverage involves addition of transglucosidase prior to a heat treatment to form isomaltooligosaccharide.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fermented malt beverage such as beer and low-malt beer, and more particularly, to a fermented malt in which the body taste and body feel are enhanced by adding transglucosidase during the production process. The present invention relates to a method for producing a beverage.

[0002]

2. Description of the Related Art In a normal beer production process, starch derived from raw materials such as malt is decomposed by a hydrolase derived from malt (α-amylase, β-amylase).
Fermentable sugars such as glucose, maltose, and maltotriose that can be assimilated by brewer's yeast and oligosaccharides and dextrins equal to or greater than maltotetraose are produced. Fermentable sugars are assimilated into brewer's yeast and converted into beer components such as alcohol, and oligosaccharides and dextrins higher than maltotetraose remain in the product without being assimilated into brewer's yeast and contribute to body taste and body feel It is said that. In addition, isomaltoligosaccharides produced by malt-derived transglucosidase are examples of sugars that impart beer taste and body feel to beer, but in normal beer, only a trace amount is present, which affects beer taste quality. is not.

As a method for increasing the content of isomatooligosaccharides in beer and low-malt beer, a method of adding an isomaltooligosaccharide solution (Japanese Patent Application Laid-Open Nos. 7-51045 and 7-32)
No. 7659). In these methods, since it is essential to use an isomaltoligosaccharide liquid as an auxiliary material, the type and amount of the auxiliary material are limited. In addition, auxiliary materials are used, and so-called 1 using only malt is used.
Not applicable to 00% malt beer.

[0004] On the other hand, in a method for producing low alcohol beer, attempts have been made to enhance the body taste and the like by using transglucosidase. For example, in the production method disclosed in JP-A-5-68529, α-glucosidase (another name of transglucosidase) is added to the wort after the boiling treatment in the preparation step to produce isomaltooligosaccharides. The aim is to enhance the body taste. Specifically, after the saccharified solution is boiled in the charging step, α-glucosidase is added to wort in which the extract is adjusted to 10% by weight or less, thereby reducing the ratio of fermentable sugars in the wort, Thus, the kokumi and the like equivalent to a beer having a normal alcohol content are imparted. In this method of adding transglucosidase after adjusting the extract, transglucosidase remains in the wort or beer product in the fermentation step or the storage step following the preparation step, and once formed isomaltoligosaccharide is caused by the action of the enzyme. There is a problem in that it is hydrolyzed into glucose or the like, and the content of isomaltooligosaccharide is reduced.

[0005]

As described above, there has been no effective method for enhancing the body taste and body feel in the production of fermented malt beverages having a normal alcohol content as described above. That is, in the production method of adding the above-mentioned isomaltoligosaccharide, it is necessary to use isomaltoligosaccharide as an auxiliary material, and therefore, it cannot be applied to the production of 100% malt beer (beer using no auxiliary material)
In addition, when auxiliary materials such as rice and starch are used, there is a problem that types and amounts of the auxiliary materials are limited. Further, the production method of adding the above transglucosidase relates to low alcohol beer,
It is not applicable to fermented malt beverages with normal alcohol content.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in view of these problems, and as a result, by adding transglucosidase before the heat treatment in the preparation step, to produce isomalt-oligosaccharides, the kokumi taste can be improved. It has been found that a novel fermented malt beverage with enhanced body feel can be produced, and the present invention has been made. That is, the present invention provides (1)
In a process for producing a fermented malt beverage, a method for producing a fermented malt beverage is characterized in that transglucosidase is added before heat treatment in a preparation step. Also, (2)
The heat treatment is a boiling treatment (1).
It is a manufacturing method of description. (3) The method according to (1) or (2), wherein the transglucosidase is added simultaneously with the ground malt.
(4) The method according to (1) or (2), wherein the transglucosidase is added to the saccharified solution before the heat treatment in the charging step. Also,
(5) The method according to (1) or (2), wherein the transglucosidase is added in a malting step. (6) The method according to any one of (1) to (5), wherein only malt is used as a raw material. (7) The method according to any one of (1) to (5), wherein malt and an auxiliary material are used as a saccharide material. Further, it is a fermented malt beverage produced by any one of the methods (1) to (7).

[0007] According to the production method of the present invention, isomaltooligosaccharides are produced by the action of transglucosidase, and the produced isomaltooligosaccharides remain in the final product without being assimilated by yeast in the fermentation step following the charging step. I do. By adding the transglucosidase before the heat treatment of the preparation step, the transglucosidase added in the heat treatment is completely inactivated,
The isomaltooligosaccharide once generated by the sugar transfer reaction of the enzyme during the preparation step is not decomposed into glucose by the hydrolysis reaction of the enzyme in the subsequent steps (fermentation, aging, etc.). This makes it possible to efficiently leave the isomaltooligosaccharide produced by transglucosidase in the final product. As described above, in the production method of the present invention, it is possible to produce a fermented malt beverage rich in isomaltooligosaccharides.

[0008] In the production method of the present invention, kokumi can be imparted to a so-called 100% malt beer using only malt as a raw material. In addition, since it is not necessary to use an isomaltoligosaccharide liquid in the production of ordinary beer, it is possible to select an auxiliary material according to the purpose.

[0009] Further, since it is possible to produce the fermented malt beverage by the same method as the conventional method except that transglucosidase is added before the heat treatment in the preparation process, the conventional method can be carried out without adding production facilities or changing specifications. As a result, it is possible to produce beer having a rich taste and a rich body feeling as compared with fermented malt beverages. In addition, since the isomaltooligosaccharide is generated by the action of transglucosidase added before the heat treatment in the charging step, energy is more efficient than a method of separately producing an isomaltoligosaccharide sugar solution and adding the same. Production is possible.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a method for producing a fermented malt beverage, which comprises adding transglucosidase before the heat treatment in the preparation step in the process of producing the fermented malt beverage. A fermented malt beverage is a so-called 100% malt beer (pure malt beer) using only malt as a saccharide material, a beer using a desired amount of auxiliary materials such as rice and starch in addition to malt, and a fixed amount of malt It is a concept that includes so-called low-malt beer that is kept below the amount. The fermented malt beverage of the present invention has an alcohol content of about 4.1% by weight or more.
Those having about 15.0% by weight are included. Preferably, from about 4.1% to about 8.0% by weight. In the preparation step, the final product having a desired alcohol content can be obtained by appropriately adjusting the extract content.

In the production method of the present invention, transglucosidase is added before the heat treatment in the charging step. Except for adding transglucosidase before the heat treatment in the preparation step, it can be carried out in the same manner as a conventional fermented malt beverage. By adding transglucosidase, a part of the saccharide raw material is converted to isomaltoligosaccharides such as isomaltose and panose.

Here, the general method of producing a fermented malt beverage generally comprises the following series of steps (malting step, preparation step, fermentation step, and storage (aging) step). The malting process generally refers to a process in which barley is germinated to produce malt, which is roasted, and then derooted and stored. In the preparation process, warm water is added to the crushed malt, and starch is converted to sugar by the action of enzymes contained in the malt,
It will be in the state of saccharified liquid. In the method for producing beer using the auxiliary material, auxiliary materials such as rice and starch are added together with hot water, and saccharides derived from the auxiliary material are also generated. The saccharified liquid is filtered and boiled after hops are added. Such boiling treatment is performed for the purpose of inactivating enzymes in the saccharified solution, making wort transparent by coagulation of proteins, eluting and isomerizing hop components, sterilizing, and the like. Subsequently, the extract is prepared from the wort after boiling by adding warm water (adjusted to the desired sugar concentration). After cooling the wort obtained in the charging step, a fermentation step is performed. In the fermentation step, yeast is added, and sugar in wort is converted to alcohol. The beer obtained in this way is called young beer. In the aging step, the young beer is left standing, stored, and aged for a predetermined period.

In the production method of the present invention, transglucosidase is added before the heat treatment in the charging step. Therefore, transglucosidase is added at the stage before the heat treatment in the malting process or the charging process. By adding transglucosidase, transglucosidase is present in the saccharified solution or wort in the preparation step, and acts on maltodextrin and oligosaccharide to produce isomaltoligosaccharides such as isomaltose and panose.

In the present invention, the “heat treatment in the charging step” refers to, for example, the boiling treatment described in the above-mentioned general production method. That is, in this case, transglucosidase is added before the boiling treatment (for the purpose of inactivating the enzymes in the saccharified solution, denaturing proteins for removing proteins, etc.) in the charging step. As described above, if a part of the conventional manufacturing process is adopted as the “heat treatment in the charging process” of the present invention, no additional process is required, that is, the conventional manufacturing method is performed except that transglucosidase is added. Can be manufactured in the same process as
A fermented malt beverage having a new body taste can be produced. The “heat treatment in the charging step” of the present invention is not limited to the above-described boiling treatment, and may be any treatment capable of inactivating at least the added transglucosidase. Therefore, a heat treatment step capable of achieving the object can be separately provided in the charging step, and this step can be referred to as “heat treatment in the charging step” of the present invention. Also in this case, the heat treatment can be a boiling treatment.

Preferably, the transglucosidase is added after the malting step or at an early stage of the charging step. According to this, transglucosidase is added at an early stage of the production process, so that transglucosidase can sufficiently act, and more isomaltooligosaccharide can be produced. For example, trans-glucosidase is added simultaneously with the ground malt in warm water. Alternatively, transglucosidase may be added to the crushed malt and added to warm water. Furthermore, the ground malt can be added to warm water, followed by the addition of transglucosidase. On the other hand, transglucosidase can also be added after adding the crushed malt to warm water to obtain a saccharified solution. Further, transglucosidase can be added in the malting process. In the case of using the auxiliary material, transglucosidase can be added simultaneously with the auxiliary material in the charging step.

By adjusting the time of addition of transglucosidase, the amount of isomaltooligosaccharide produced can be adjusted. The origin of transglucosidase in the present invention is not particularly limited, and examples thereof include commercially available products such as α-glucosidase “Amano” and transglucosidase “Amano” L.

The produced isomaltooligosaccharide affects the body taste and body feel of the fermented malt beverage. The amount of isomaltooligosaccharide produced can be appropriately adjusted by the amount of transglucosidase added, and as a result, the body taste and body feel can be adjusted. The amount of transglucosidase to be added is not particularly limited, but preferably 1 / 10,000 to 1/500 of transglucosidase is added to the weight of the raw material used. More preferably, 1 / 5,000 to 1/1000 amount of transglucosidase is added. Further, the fact that the alcohol concentration in the final product can be adjusted by preparing the wort extract before the fermentation step is the same as in a normal production method. It is also possible to use various carbohydrate hydrolases such as α-amylase, β-amylase and branching enzyme together with transglucosidase. Hereinafter, the present invention will be described in detail with reference to examples. The examples are for explaining the effects of the present invention, and the present invention is not limited to the examples.

[0018]

EXAMPLES [Example 1] The amount of transglucosidase added and the sugar composition of wort The mash was saccharified as follows. Crushed malt and α
-Add the glucosidase "Amano" to the brewing water which has been previously kept at 46 [deg.] C. The amount of α-glucosidase “Amano” added was 1 / 10,000 to 1/100 of the weight of the crushed malt.
500. While stirring the mash, 46 ° C, 30
After keeping the temperature for 1 minute, the temperature is raised to 65 ° C at a rate of 1 ° C per minute. 65
After keeping the temperature at 80 ° C. for 80 minutes, the temperature is raised to 76 ° C. at a rate of 1 ° C. per minute, and the temperature is kept at 76 ° C. for 10 minutes to complete the saccharification. The saccharified mash was filtered through a filter paper (No. 2), and the filtrate was boiled. The resulting precipitate was removed by filtration through a filter paper to prepare a wort having a wort extract concentration of 12% by weight. The sugar composition of the wort before fermentation was analyzed by gel filtration and adsorption distribution using HPLC. As shown in FIG. 1, as the amount of α-glucosidase “Amano” added increased, the amount of maltose produced decreased, and the non-fermentable sugars isomaltose and panose increased. It is presumed that α-glucosidase “Amano” acts on the produced maltose to cause a sugar transfer reaction. With this, the amount of glucose produced has increased, which is considered to be a by-product of the transglycosidase transglycosylation reaction.

Example 2 Production of 100% Malt Beer Using Transglucosidase An attempt was made to produce 100% malt beer without using auxiliary materials.
1 / 1,000 amount of α-glucosidase “Amano” is added to malt weight to saccharify, and the extract is reduced to about 13% by weight.
Beer yeast was added to the wort prepared in Example 1 and fermented for about 2 weeks to produce beer. Fig. 2 shows the sugar composition before and after fermentation. Isomaltooligosaccharides such as isomaltose and panose generated by the addition of transglucosidase remained in the beer products. In addition, G4 or higher isomaltooligosaccharides also increased as compared with the control group. The component analysis values of the produced beer are shown in the table of FIG. Addition of transglucosidase resulted in the formation of isomaltooligosaccharides, which reduced the amount of fermentable sugars, resulting in lower alcohol concentrations. Also, after the fermentation, the isomalt oligosaccharide remained in the beer, and the appearance extract was high. The addition of transglucosidase had no effect on pH, acidity, amino acids, carbon dioxide, bitterness, etc.

Example 3 Sensory Evaluation Sensory tests were conducted with 11 panelists trained in beer production. When transglucosidase was added, there was a tendency for mildness and body sensation as compared with the addition of the enzyme agent. The comments were round, with body, and smooth. On the other hand, in the non-added group, there was a tendency to be refreshing and refreshing, while negative evaluations such as sagging and unpleasant taste were also observed. As a result of the comprehensive evaluation by the 5-point method (very good 1, good 2, normal 3, bad 4, very bad 5), the TG addition section was 2.45 points and the non-addition section was 2.91 points, and the TG addition section was better than the control. Got a good reputation.

Example 4 Production of Beer Using Secondary Materials Using Transglucosidase Beer using secondary materials was produced using a raw material composed of 70% by weight of malt and 30% by weight of barley. 1 / to the weight of raw material
1,000 quantities of α-glucosidase “Amano” were added to saccharify, and brewer's yeast was added to wort whose extract was adjusted to about 13% by weight and fermented for about 2 weeks. FIG. 5 shows the sugar composition of the wort before fermentation. As in the case of the 100% malt beer in Example 2, isomaltoligosaccharides such as isomaltose and panose remained in the product, and it was possible to produce a kokumi beer.

Example 5 Production of Happoshu Using Transglucosidase A beer using an auxiliary material was produced using a raw material consisting of 25% by weight of malt and 75% by weight of barley. 1 / to the weight of raw material
1,000 quantities of α-glucosidase “Amano” were added to saccharify, and brewer's yeast was added to wort whose extract was adjusted to about 13% by weight and fermented for about 2 weeks. FIG. 6 shows the sugar composition of the wort before fermentation. As in the case of the 100% malt beer in Example 2, isomaltoligosaccharides such as isomaltose and panose remained in the product, and the production of happoushu with a rich taste was possible.

The present invention is not limited to the description of the above-described embodiments and examples. Various modifications are included in the present invention without departing from the scope of the claims and within the scope of those skilled in the art.

Hereinafter, the following matters will be disclosed. (11) A fermented malt beverage produced by adding transglucosidase before heat treatment in the preparation step. (12) The fermented malt beverage according to (11), wherein the heat treatment is a boiling treatment. (13) The method according to (11) or (1), wherein the transglucosidase is added simultaneously with the ground malt.
The fermented malt beverage according to 2). (14) The fermented malt beverage according to (11) or (12), wherein the transglucosidase is added to the saccharified solution before the heat treatment in the preparation step. (15) The (11) or (1), wherein the transglucosidase is added in a malting process.
The fermented malt beverage according to 2). (16) The fermented malt beverage according to any one of (11) to (15), wherein only malt is used as a raw material. (17) using malt and auxiliary materials as carbohydrate raw materials,
The fermented malt beverage according to any one of (11) to (15), characterized in that:

[Brief description of the drawings]

FIG. 1 shows the sugar composition before fermentation in Example 1 as H
Results of analysis by gel filtration method and adsorption distribution method using PLC (transglucosidase addition amount and sugar composition of wort)
FIG. Fru is fructose, G1 is glucose, G2 is maltose, i-G2 is isomaltose, G3 is maltotriose, Pa is panose, i-G3 is isomalttriose, and G4 is maltotetraose. , G5 represents maltopentaose, G6 represents maltohexaose, and G7 represents maltoheptaose.

FIG. 2 is a graph showing sugar compositions before and after fermentation in Example 2. Fru is fructose, G1 is glucose, G2 is maltose, i-G2 is isomaltose, G3 is maltotriose, Pa is panose,
i-G3 represents isomaltotriose, G4 represents maltotetraose, G5 represents maltopentaose, G6 represents maltohexaose, and G7 represents maltoheptaose.

FIG. 3 is a table showing the results of component analysis of beer produced in Example 2. TG represents transglucosidase.

FIG. 4 is a table summarizing the results of sensory evaluation in Example 3.

FIG. 5 is a graph showing the results of analyzing the sugar composition of wort before fermentation in Example 4 by a gel filtration method using HPLC and an adsorption distribution method. G1 is glucose, G2
Represents maltose, i-G2 represents isomaltose, G3 represents maltotriose, Pan represents panose, i-G3 represents isomaltotriose, G4 represents maltotetraose, and G5 represents maltopentaose. Also,
TG indicates transglucosidase.

FIG. 6 is a graph showing the results of analyzing the sugar composition of wort before fermentation in Example 5 by a gel filtration method using HPLC and an adsorption distribution method. G1 is glucose, G2
Represents maltose, i-G2 represents isomaltose, G3 represents maltotriose, Pan represents panose, i-G3 represents isomaltotriose, G4 represents maltotetraose, and G5 represents maltopentaose. Also,
TG indicates transglucosidase.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Akihiro Mizuno 3-7-1 Kagamiyama, Higashihiroshima-shi, Hiroshima Pref. National Tax Agency Brewing Research Institute (72) Inventor Nobuhiko Mukai 3-7-1 Kagamiyama, Higashihiroshima-shi, Hiroshima National Tax Agency Brewing Research Institute (72) Inventor Jin Amano 4-179-35 Suemachi, Kakamigahara City, Gifu Prefecture Amano Enzyme Co., Ltd. Gifu Research Institute F-term (reference) 4B015 AG02 AG03 AG17

Claims (7)

[Claims] 1. A method for producing a fermented malt beverage, which comprises adding transglucosidase before heat treatment in a preparation step in a process of producing a fermented malt beverage. 2. The method according to claim 1, wherein the heat treatment is a boiling treatment. 3. The method according to claim 1, wherein the transglucosidase is added simultaneously with the ground malt. 4. The method according to claim 1, wherein the transglucosidase is added to the saccharified solution before the heat treatment in the charging step. 5. The method according to claim 1, wherein the transglucosidase is added in a malting step. 6. The production method according to claim 1, wherein only malt is used as a raw material. 7. The production method according to claim 1, wherein malt and auxiliary raw materials are used as a saccharide raw material.