JP2005124591A - Beer-like alcoholic beverage and process for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a process for producing a beer-like alcoholic beverage without using malt, barleycorn, wheat nor the like. <P>SOLUTION: The process for producing a beer-like alcoholic beverage comprises producing a pre-fermentation liquid from a syrup comprising a carbon source, a nitrogen source comprising the nitrogen source obtained from soybean or pea, hop and water as raw materials, and fermenting the pre-fermentation liquid by using yeast. In the process, if required, the beer-like alcoholic beverage is produced by adding a coloring matter and a foam formation/foam retention enhancing substance. By the process, a beer-like alcoholic beverage which has the same taste and appearance as those of beer and is excellent in foam retention is obtained. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing effervescent beer-like alcoholic beverages and beer-like alcoholic beverages produced thereby, and more specifically, has no effervescence without using barley, wheat or malt. In addition, the present invention relates to a method for producing a beer-like alcoholic beverage having good foam and a beer-like alcoholic beverage produced by the method.

  Production of alcoholic beverages made from malt such as beer and sparkling liquor usually uses barley, malt made from wheat, and in some cases, it is liquefied and saccharified by adding auxiliary ingredients, followed by wort filtration. Solid-liquid separation using bark is performed in the tank, and hops are added to the obtained clear wort and boiled for a certain period of time. After that, solid-liquid separation is performed again, yeast is added to the obtained clear wort and fermented (main fermentation), yeast is separated from the fermented liquid, and further ripened (post-fermented) to contain carbon dioxide gas. A sparkling alcoholic beverage is obtained.

  Currently, in Japan, there are beer and sparkling liquor as alcoholic beverages using malt, and under the Liquor Tax Law, the amount of malt used is 66.7% by weight or more of all raw materials excluding water. Yes. Happoshu belongs to miscellaneous sake using malt as part of the raw material, and the amount of malt used as the raw material is 50% to less than 66.7% by weight, and 25% to 50% of the total raw material excluding water. It is divided into three types, less than wt% and less than 25 wt%.

  By the way, although the above-mentioned beer and sparkling liquor are all used in different ratios, malt is used as a raw material, and the manufacturing process starts from the malting process of manufacturing malt from wheat as described above, The saccharification process of saccharifying the raw material containing the mash and the fermentation process of the wort obtained by filtering the mash, but the quality of the malt obtained in the selection of the malting raw materials and auxiliary raw materials and the malting process First of all, the quality of the product greatly affects the final product. In addition, since the process management such as temperature control of the saccharification process after wheat making has a great influence on the flavor and foam retention of the final product as an alcoholic beverage, the labor spent on these process managements is considerable in all processes. Accounted for.

  Currently, beer-like alcoholic beverages (alcoholic beverages whose flavor is similar to beer) that do not go through brewing processes such as a malting process and a liquefaction / saccharification process are disclosed (for example, alcoholic beverages whose flavor is similar to beer) (for example, Patent Document 1). In this production method, starch-based glucose syrup and soluble proteinaceous material are prepared separately, and these mixtures are fermented together with hops or hop extract and yeast. Excluded. However, the production method proposed here is actually a beer to consumers unless a proteinaceous material containing a high molecular weight protein that has a positive effect on foam retention derived from barley, flour, etc. is used. It is difficult to achieve foaming and foam retention, which are recognized as major features of.

Moreover, the low alcoholic beverage which has the outstanding foam retention and foam retention property using the malt fermentation liquid containing a hop is disclosed (for example, refer patent document 2). However, the alcoholic beverage disclosed here is premised on the use of malt.
JP 2001-37462 A JP 11-299473 A

  Therefore, the present invention does not use any barley, wheat, or malt, and does not require a liquefaction / saccharification process of starch such as cereals required in the production of conventional beer or happoshu. An object is to provide an alcoholic beverage and a method for producing the same. Another object of the present invention is to provide a beer-like alcoholic beverage that is inferior to ordinary beer even in flavor, foaming and foam retention, and a method for producing the same.

  The above-described problems are solved by the following means according to the present invention.

  That is, as described in claim 1, the object is to use a syrup containing a carbon source, a nitrogen source containing a nitrogen source obtained from soybeans or peas, hops and water as at least raw materials, and fermentation. This is achieved by a method for producing a beer-like alcoholic beverage by producing a pre-liquid and obtaining a sparkling alcoholic beverage by fermenting the pre-fermented liquid using yeast.

  According to the first aspect of the present invention, a pre-fermentation solution containing abundant nutrient sources suitable for yeast can be obtained, fermentation efficiency is improved, a flavor similar to beer and happoshu is provided, and the liquid is refreshed. A method for producing a beer-like alcoholic beverage with a feeling can be provided.

  The invention according to claim 2 is characterized in that, in the invention according to claim 1, a pre-fermentation solution is produced by further adding a pigment and a foaming / foam retention improving material as raw materials.

  According to the invention of claim 2, by adding a pigment and a foaming / foam retention improving substance for improving foam quality, the foam quality is improved and a flavor similar to beer and sparkling liquor is provided, and A method for producing a beer-like alcoholic beverage with a refreshing feeling can be provided.

  The invention according to claim 3 is characterized in that, in the invention according to claim 1 or 2, a fragrance is added to a pre-fermentation solution or a post-fermentation solution.

  According to invention of Claim 3, while adding the fragrance | flavor which can provide a hop flavor and malt flavor to the liquid before fermentation or the liquid after fermentation, while improving foam quality, the flavor similar to beer and sparkling liquor is provided. It is possible to provide a method for producing a beer-like alcoholic beverage with a refreshing feeling.

  The invention according to claim 4 is the invention according to claim 1 or 2, characterized in that the nitrogen source is an amino acid-containing material.

  According to the invention of claim 4, a pre-fermentation solution rich in amino acids essential for yeast fermentation can be obtained, the yeast fermentation efficiency is improved, and flavor and foam quality similar to beer and happoshu In addition, a method for producing a beer-like alcoholic beverage having a refreshing feeling can be provided.

  The invention according to claim 5 is characterized in that, in the invention according to claim 1 or 2, the syrup is obtained from a material selected from the group consisting of corn, potato and rice.

  According to the invention described in claim 5, by using a syrup such as corn, potato or rice, a body feeling and refreshment comparable to beer can be imparted, and a flavor similar to beer and sparkling liquor, A method for producing a beer-like alcoholic beverage having foam quality and a refreshing feeling can be provided.

  The invention according to claim 6 is characterized in that in the invention according to claim 1 or 2, a nitrogen source is partially contained in the syrup.

  According to the invention described in claim 6, by using a syrup containing a certain amount of amino acid as a part of the nitrogen source, the fermentation efficiency of yeast in the fermentation process is improved, and a flavor similar to beer and happoshu, A method for producing a beer-like alcoholic beverage having foam quality and a refreshing feeling can be provided.

  The invention according to claim 7 is characterized in that, in the invention according to claim 4, the amino acid-containing material has an amino acid composition sufficient to enable fermentation by brewer's yeast.

  According to the invention described in claim 7, by using an amino acid-containing material having an amino acid composition sufficient to enable fermentation by brewer's yeast, a pre-fermentation solution containing abundant nutrient sources suitable for yeast is obtained. It is possible to provide a method for producing a beer-like alcoholic beverage with improved fermentation efficiency, flavor and foam quality similar to beer and sparkling liquor, and a refreshing feeling.

  The invention according to claim 8 is the invention according to claim 1 or 2, wherein the hop is a hop processed product consisting of powdered hops, hop pellets, hop extract and isolated hops, hexahops, tetrahops, and the like. It is selected.

  According to invention of Claim 8, the group which consists of hop processed goods which consist of powdered hop, a hop pellet, a hop extract, an isolated hop, a hexahop, a tetrahop etc. which can provide the flavor and malt flavor which are inferior to beer. By using more selected hops, it is possible to provide a method for producing a beer-like alcoholic beverage that improves foam quality, has a flavor similar to beer and sparkling liquor, and has a refreshing feeling.

  The invention according to claim 9 is the invention according to claim 2, wherein the pigment is caramel pigment, safflower pigment, gardenia pigment, corn pigment, cochineal pigment, carrot pigment, publica pigment, red cabbage pigment, grape pigment, purple pigment. From natural pigments such as corn pigments, elderberry pigments, beet pigments, benichouji pigments, turmeric pigments, or other synthetic pigments such as edible red 102, edible red 104, orange 201, edible yellow 5 and yellow 201 It is selected.

  According to the invention described in claim 9, by adding a pigment such as a natural pigment or a synthetic pigment that can give a visual sensation and refreshing feeling comparable to beer, the foam quality is improved and similar to beer and sparkling liquor. It is possible to provide a method for producing a beer-like alcoholic beverage that has a visual sensation, a flavor, and a refreshing feeling.

  The invention according to claim 10 is the invention according to claim 2, wherein the foaming / foaming-improving substance is a plant-extracted saponin-based substance such as soybean saponin, yucca saponin, quilla saponin, tea saponin ginseng saponin, egg white peptide, etc. Selected from the group of protein substances such as bovine serum albumin, thickeners such as xanthan gum, pullulan, guar gum, locust bean gum, carrageenan, pectin, gum arabic, tamarind seed polysaccharide, agar, tara gum, gellan gum and alginate It is characterized by that.

  According to the invention described in claim 10, plant extracted saponin substances such as soybean saponin, yucca saponin, quilla saponin, tea saponin ginseng saponin, protein substances such as egg white peptide, bovine serum albumin, xanthan gum, pullulan, guar gum Adds a foaming / foaming-improving substance that improves foam quality selected from the group of thickeners and alginates such as locust bean gum, carrageenan, pectin, gum arabic, tamarind seed polysaccharide, agar, tara gum, gellan gum By doing so, it is possible to provide a method for producing a beer-like alcoholic beverage that improves foam quality and has a flavor similar to beer and sparkling liquor and also has a refreshing feeling.

  The invention according to an eleventh aspect is characterized in that, in the invention according to the third aspect, the fragrance is a fragrance that imparts a beer-like character.

  According to the invention described in claim 11, by using a fragrance capable of imparting a hop flavor and a malt flavor, the foam quality is improved and a flavor similar to beer and happoshu is provided, and a refreshing feeling is provided. A method for producing a beer-like alcoholic beverage can be provided.

  The invention according to claim 12 is characterized in that, in the invention according to claim 1 or 2, dietary fiber imparting functionality is used.

  According to the invention described in claim 12, by using dietary fiber, beer-like alcohol that imparts further functionality, has a flavor and foam quality similar to beer and sparkling liquor, and has a refreshing feeling. A method for producing a beverage can be provided.

  The invention according to claim 13 is characterized in that, in the invention according to claim 1 or 2, an herb that gives a characteristic to flavor is used.

  According to the invention of claim 13, beer-like having a refreshing feeling with flavor and foam quality similar to beer and sparkling liquor while providing further refreshing by using herbs for flavor. A method for producing an alcoholic beverage can be provided.

  The invention according to claim 14 can be achieved by a beer-like alcoholic beverage produced by the method according to any one of claims 1 to 13.

  According to the invention described in claim 14, it is possible to provide a beer-like alcoholic beverage that improves the foam quality and has a flavor and foam quality similar to beer and sparkling liquor and has a refreshing feeling.

  According to the method for producing an alcoholic beverage of the present invention, it has a flavor and appearance similar to beer without using any grains such as malt, barley, and wheat essential for the production of beer, sparkling liquor, etc. Although barley and wheat are not used, it is possible to produce beer-like alcoholic beverages. Furthermore, since the production method of the present invention uses a pigment, a foaming / foaming-improving substance in addition to hops, it not only has a more similar appearance to beer, but also has flavor, foaming / foaming that is similar to beer. It is possible to produce a beer-like alcoholic beverage with no body.

  In addition, the method for producing an alcoholic beverage of the present invention does not include a starch liquefaction process or a saccharification process, and the production equipment can be produced with a small-scale equipment as compared with the production equipment for ordinary beer or happoshu. it can.

  In addition, since the production method of the present invention does not use malt, it does not require selection of malt raw materials or a malting process, can avoid the effects of the raw material and the malting process on the product, and always has a certain quality. Beer-like alcoholic beverages.

  Furthermore, the alcoholic beverage produced by the production method of the present invention can provide a variety of flavors by adding an appropriate flavor to the pre-fermentation solution, and responds to the diverse needs of consumers as an alcoholic beverage. be able to.

  Hereinafter, embodiments of the present invention will be described in order to describe the present invention in more detail.

[About syrup]
First, the carbon source containing syrup used as the raw material of the alcoholic beverage of this invention is demonstrated.

  The syrup used in the present invention is a sugar solution produced by saccharifying a starchy material such as corn, potato or rice. The syrup is selected considering the following points.

  Of the components of the syrup, the composition of mainly tetrasaccharides or more remaining after fermentation is very important for the body and refreshment of the final product. Moreover, in the normal wort in manufacture of beer etc., the fermentable sugar content ingested by brewer's yeast is mainly glucose, maltose, and maltotriose. For this reason, at least in terms of solid components, fermentable sugar must be contained in a proportion that does not lose the body feeling of beer at the minimum, and at most if the carbon source is obtained from a single syrup. It is necessary to make it 95% or less.

  In addition, glucose is known to inhibit fermentation, and although it varies depending on the yeast strain, it is necessary to suppress the glucose content to such an extent that fermentation is not inhibited. Furthermore, when dietary fiber, oligosaccharide, etc. are added separately for the purpose of imparting the taste thickness of beer, the composition of the syrup is not particularly limited as long as it can be fermented.

  In addition, since corn, potato or rice contains a certain amount of amino acids, when producing syrup from these raw materials, consciously create and use syrup containing amino acids in the production process. It is also possible to make it useful for improving the fermentability of yeast in the fermentation process.

[Nitrogen source]
Next, a nitrogen source such as an amino acid-containing material that is one of the raw materials used in the present invention will be described.

  Here, the nitrogen source used in the present invention is an amino acid such as glutamic acid or glutamic acid, an inorganic salt such as ammonium phosphate or ammonium sulfate, or a nitrogen source that serves as a nutrient source for yeast, such as those that can act on nitrogen sources. If it does not specifically limit (however, the thing derived from barley, wheat, and malt is excluded).

  In addition, “amino acid-containing material” refers to a material in which a starch component is extracted from corn, potato, soybeans, peas, rice, etc., and then part of the nitrogen component is decomposed to the amino acid level through a decomposition process. Say. Amino acids are nutrients for yeast and are essential for yeast fermentation. In the case of ordinary corn, potato, soybeans, peas, or rice, it is possible to obtain amino acids essential for yeast fermentation by decomposing amino acids without using special raw materials.

  It is necessary to provide the minimum amino acid content necessary for yeast fermentation to the liquid before fermentation for producing an alcoholic beverage, and specifically, the free amino acid content in the liquid before fermentation is 10 mg / L or more. Further, if necessary, an inorganic salt such as ammonium phosphate or ammonium sulfate can be added as a nitrogen source.

[hop]
About hop, it is very important with respect to the flavor and foam of a beer-like beverage (beer-taste beverage). As hops, normal powder hops, hop pellets, and hop extracts used in the production of beer and the like are appropriately selected and used according to the flavor.

  Furthermore, hop processed products, such as an isotopic hop, a tetrahop, and a hexahop, can also be used. The amount of hops and hop processed products used is 3 to 100 mg / L, preferably 5 to 30 mg / L, as a BU value, which is an index of bitterness in beer.

[Dye]
The pigment is for visually giving a sense of beer to the alcoholic beverage as a product, and for giving a refreshing feeling. As the pigment, caramel pigment, safflower pigment, gardenia pigment, corn pigment, cochineal pigment, carrot pigment, publica pigment, red cabbage pigment, grape pigment, purple corn pigment, elderberry pigment, beet pigment, Benikomiji pigment, turmeric pigment, Natural dyes such as edible red 102, edible red 104, orange 201, edible yellow 5 and yellow 201 can be used. The pigment is mixed with the liquid before fermentation or after fermentation. In addition to the pigment described above, the pigment is added in an amount that exhibits a beer-like color and color.

[Bubble substance, foam retention improving substance]
Foaming / foaming improvers include plant extracted saponin substances such as soybean saponin, yucca saponin, quilla saponin, tea saponin ginseng saponin, protein substances such as egg white peptide, bovine serum albumin, xanthan gum, pullulan, guar gum, locust Thickeners such as bean gum, carrageenan, pectin, gum arabic, tamarind seed polysaccharide, agar, tara gum, gellan gum, and alginate are used alone or in combination.

  Although hops, foaming substances, and foam-improving substances influence each other, foaming substances and foam-improving substances take into account the amount of hops used, and as a result, they can be added to achieve beer-like foam retention. And it is sufficient.

[Fragrance]
The fragrance is not particularly limited as long as it can impart a beer flavor, such as a hop flavor or a malt flavor. The fragrance may be added as necessary, and the amount of the fragrance used depends on the titer of the fragrance, but is 1 to 5000 ppm, preferably 50 to 1000 ppm.

[Dietary fiber]
The dietary fiber is preferably water-soluble dietary fiber, but is not particularly limited as long as it can contain dietary fiber. Dietary fiber may be added as necessary, and the amount used is 0.1 w / w% to 20 w / w%, preferably 1 w / w% to 7 w / w%.

[Herb]
The herb is not particularly limited as long as it can impart a flavor.

[Manufacture of alcoholic beverages]
The above-mentioned raw material is made into a solution containing abundant sugar components and amino acids by adding hot water. After boiling the solution once, it is cooled to make a pre-fermentation solution. The pre-fermentation solution thus produced is fermented using a fermentation yeast such as brewer's yeast, as is performed in a normal beer production process. Thereby, beer-like alcoholic beverages can be obtained without using starchy materials such as malt, barley, and wheat. In addition, you may add a fragrance | flavor as needed in the stage which finished fermentation. The produced beer-like alcoholic beverage can be an alcoholic beverage that has the same flavor as beer, has carbon dioxide-containing foaming properties, and is excellent in foaming and foaming.

  Hereinafter, the specific example implemented according to the manufacturing method of this invention is described.

  This example was carried out experimentally in a 400L scale brewing facility.

  50 kg syrup (75% moisture content, commercially available with DE 50 product), 400 g amino acid powder (0.2% amino acid content, commercially available), 140 g caramel pigment, 400 g hop pellets and foam material Add 70 ml of plant-extracted Kirayasaponin, add 300-350 L of hot water, and boil for 60-90 minutes. Thereafter, hop cake and the like are removed in a precipitation tank called a whirlpool, and cooled to 10 ° C. with a plate cooler to obtain a pre-fermentation solution.

  Beer yeast is added to this pre-fermentation solution and fermented at 6 to 15 ° C. for 5 to 15 days. Thereafter, the sake was stored at -1 ° C. The fermented liquor was filtered using diatomaceous earth to remove yeast, and alcoholic beverage A similar to beer with about 5% alcohol was produced.

  To this liquor A, 100 ppm of beer flavor having the hop characteristics of the fragrance company T was added to obtain liquor B.

  Further, as a comparison, liquor C was obtained by removing only the plant-extracted saponin from the blend of liquor A.

  As a result of performing sensory evaluation with a panel of 10 people comparing these products A, B and C with commercially available beer / happoshu, it was confirmed that each product was inferior to beer and had a satisfactory flavor. .

  Further, the foam characteristics of the products A, B, and C were examined. This foam property was measured by measuring the foam sigma value (Σ). If the sigma value shows a high value, it can be evaluated that the foam retention is good.

  Table 1 shows the survey results of the foam sigma value (Σ) in comparison with the commercially available beer D and the commercially available Happoshu E.

表１に示したデータから、本実施例で得られた製品Ａ、Ｂは、いずれも、市販のビール・発泡酒と比較して遜色のない泡特性を有することが確認された。

From the data shown in Table 1, it was confirmed that the products A and B obtained in this example all have foam characteristics comparable to commercially available beer / happoshu.

  In addition, the liquor C containing no plant-extracted saponin was unable to measure the sigma value and was clearly inferior in foaming and foaming even visually.

  The preferred embodiments and examples of the present invention have been described in detail above, but the present invention is not limited to the specific embodiments, and various modifications can be made within the scope of the gist of the present invention described in the claims. Can be modified or changed.

Claims (14)

  A syrup containing a carbon source, a nitrogen source containing a nitrogen source obtained from soybeans or peas, hops and water are used as at least raw materials, a pre-fermentation solution is produced, and the pre-fermentation solution is used using yeast. The manufacturing method of the beer-like alcoholic beverage which obtains an effervescent alcoholic beverage by making it ferment.   Furthermore, the manufacturing method of the beer-like alcoholic beverage of Claim 1 which added the pigment | dye and the foam-foaming improvement substance as a raw material, and manufactured the liquid before fermentation.   The method according to claim 1 or 2, wherein a fragrance is added to the liquid before fermentation or the liquid after fermentation.   The method according to claim 1 or 2, wherein the nitrogen source is an amino acid-containing material.   The method according to claim 1 or 2, wherein the syrup is obtained from a material selected from the group consisting of corn, potato and rice.   The method according to claim 1 or 2, wherein the syrup partially contains a nitrogen source.   The method according to claim 4, wherein the amino acid-containing material has an amino acid composition sufficient to allow fermentation with brewer's yeast.   The method according to claim 1 or 2, wherein the hop is selected from the group consisting of processed hops consisting of powdered hops, hop pellets, hop extract and isotope hops, hexahops, tetrahops, and the like.   Caramel dye, safflower dye, gardenia dye, corn dye, cochineal dye, carrot dye, publica dye, red cabbage dye, grape dye, purple corn dye, elderberry dye, beet dye, red pepper dye, turmeric dye, etc. A method according to claim 2, characterized in that it is selected from the group of natural pigments or synthetic pigments such as edible red 102, edible red 104, orange 201, edible yellow 5 and yellow 201.   Foaming / foaming-improving substances include plant-extracted saponin substances such as soybean saponin, yucca saponin, quilla saponin, tea saponin ginseng saponin, protein substances such as egg white peptide, bovine serum albumin, xanthan gum, pullulan, guar gum, locust 3. The method of claim 2, wherein the method is selected from the group of thickeners and alginates such as bean gum, carrageenan, pectin, gum arabic, tamarind seed polysaccharide, agar, tara gum, gellan gum and the like.   The method according to claim 3, wherein the fragrance is a fragrance that imparts a beer-like character.   The method according to claim 1 or 2, wherein dietary fiber imparting functionality is used.   The method according to claim 1 or 2, characterized in that an herb characterizing the flavor is used. A beer-like alcoholic beverage produced by the method according to any one of claims 1 to 13.