JP2006217928A - Fermented alcoholic beverage excellent in chromaticity and flavor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented alcoholic beverage using beer yeast, imparted with natural chromaticity and beer like flavor. <P>SOLUTION: By controlling the liquid color and the flavor of a fermented alcoholic beverage with the use of a Maillard reaction product obtained from a sugar and a protein digestion product and a preparation of the same, a fermented alcoholic beverage having a natural chromaticity and a beer like flavor imparted thereto can be produced without using a coloring agent such as caramel. The method of producing a fermented alcoholic beverage is applicable to sparkling liquors and miscellaneous liquors, whose chromaticity and flavor as fermented alcoholic beverages should be reinforced due to restricted fermentation materials, so as to provide the fermented alcoholic beverage imparted with beer like natural chromaticity and taste. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  In the production of fermented alcoholic beverages using brewer's yeast, the present invention was produced by adjusting the chromaticity (liquid color) and flavor of fermented alcoholic beverages using a Maillard reaction product of sugar and proteolysate, The present invention relates to a fermented alcoholic beverage excellent in liquid color and flavor.

  Beer and happoshu, which are fermented alcoholic beverages, are produced using malt as the main ingredient, starchy raw materials such as rice, wheat, corn, and starch as auxiliary ingredients, and hops and water as raw materials. The liquor tax law stipulates three types of beer in which the amount of malt used, excluding water, is 50% to less than 66.7%, 25% to less than 50%, and less than 25% by weight.

  Happoshu belongs to miscellaneous sake using wheat or malt as a raw material under the Japanese liquor tax law, but both beer and happoshu are purified from malt active enzymes, molds, etc. This is common in that malt and starch, which is an auxiliary material, are saccharified using the prepared enzyme, the saccharified solution is fermented, decomposed into alcohol and carbon dioxide, and used as an alcoholic beverage. Therefore, neither the method of making beer nor the method of making sparkling liquor is fundamentally different.

  On the other hand, “sake” having a sparkling property is classified in the Japanese liquor tax law into the above-mentioned “sparkling wine” using wheat or malt as a part of the raw material and “other sakes” other than the sparkling sake. Here, “other miscellaneous sake” is a product that does not use wheat or malt, decomposes plant proteins such as beans and cereals with enzymes to obtain the necessary nitrogen source and fermented by adding a saccharified solution It is. Therefore, the method of making “other miscellaneous sake” is not fundamentally different from that of beer or happoshu, and can be made using a beer or happoshu production apparatus.

  In recent years, in fermented alcoholic beverages such as beer, happoshu and other miscellaneous sakes, fermented alcoholic beverages having various tastes and flavors using various raw materials and various additives for the purpose of diversifying flavors, etc. A manufacturing method is disclosed. As a raw material other than malt, for example, wort is prepared from glucose syrup and soluble protein material based on starch obtained from wheat, potato, corn, corn, barley, rice, or tapioca, water and hops. A method for producing a beer-type beverage by fermenting bean (Japanese Patent Laid-Open No. 2001-37462), a method for producing a fermented beverage of low alcohol using grains such as rice, wheat, barnyard millet and millet (Japanese Patent Laid-Open No. 2001-37463) No. Gazette) etc. are disclosed.

  In these methods for producing a fermented alcoholic beverage, in any case, raw materials were mixed to prepare a pre-fermentation solution, and the pre-fermentation solution was heated and boiled to deactivate the enzyme and adjust the chromaticity. Then, the method of fermenting using beer yeast is taken. In fermented alcoholic beverages fermented with brewer's yeast, in the production of beer, chromaticity (liquid color) is imparted mainly by malt pigments, and if necessary, pigments are added to produce fermented alcoholic beverages. The chromaticity (liquid color) is adjusted. However, in the case of happoshu and other miscellaneous sake, the use ratio of malt is low or the use rate of wheat or malt is limited, so the chromaticity value of the final product is based on the use restriction of these raw materials. The decrease is inevitable, and the chromaticity (liquid color) of the fermented alcoholic beverage is adjusted by adding a pigment such as a caramel pigment.

  For example, Japanese Patent Laid-Open No. 2001-37462 discloses that a beer-type beverage is produced using wort prepared using a soluble proteinaceous material prepared from glucose syrup and wheat protein without using malt. Although a method is disclosed, caramel is used to impart chromaticity. Japanese Patent Application Laid-Open No. 2004-24151 discloses that beer-taste beverages are produced by using malt starch raw materials such as barley and wheat without using malt as a raw material. Therefore, a safflower dye is added in addition to or in place of the caramel dye.

  Furthermore, WO 2004/000990 A1 includes a carbon source-containing syrup obtained from corn, potato, peas, soybeans, or rice without using any barley, wheat, or malt, and corn, potato, en A method for producing effervescent beer-like alcoholic beverages using a nitrogen source obtained from soybeans, soybeans, or rice is disclosed, but pigments are added to impart chromaticity to the alcoholic beverages. As the pigment, caramel pigment, safflower pigment, dull pigment, colan pigment, cochineal pigment, carrot pigment, publica pigment, red cabbage pigment, grape pigment, purple corn pigment, elderberry pigment, beet pigment, Benikouji pigment , Natural pigments such as turmeric pigments, or synthetic colors such as Edible Red No. 102, Edible Red No. 104, Orange No. 201 Elementary is mentioned. However, the method of adding these pigments still has a tendency to become an alcoholic beverage with an unnatural color and flavor different from those of beer. In addition, due to restrictions on the use of wheat and malt raw materials, the flavor of beer is still present. There was a strong tendency to feel unsatisfactory and lack of body feeling.

  On the other hand, the Maillard reaction is known as a reaction between a sugar contained in food and the like and a free amino acid. The Maillard reaction is a reaction that occurs between sugar and free amino acids contained in food when a high temperature is applied, such as cooking, roasting, or baking, during cooking or production of food. The produced Maillard reaction product imparts color and aroma to food and the like. Maillard reactants are known to be used for imparting flavor to foods and the like by utilizing the properties of the reactants (Japanese translations of PCT publication No. 2004-511241). It is known that it is used as an antioxidant used for such as JP-A 56-166286. However, it is not known that the reaction product is directly used for positively imparting the flavor and color of the fermented alcoholic beverage.

JP-A-56-166286 JP 2001-37462 A. JP 2001-37463 A. Japanese Patent Application Laid-Open No. 2004-24151. Japanese translation of PCT publication No. 2004-512124. WO 2004/000990 A1.

  The object of the present invention is to provide a fermented alcoholic beverage imparted with beer-like natural color and flavor in the production of fermented alcoholic beverages using brewer's yeast, particularly for the use of limited fermentation raw materials. An object of the present invention is to provide a fermented alcoholic beverage having a beer-like natural color and flavor in a sparkling liquor or other miscellaneous sake that requires reinforcement of the chromaticity and flavor of the fermented alcoholic beverage.

  Conventionally, fermented alcoholic beverages using brewer's yeast, especially fermented alcoholic beverages such as happoshu and other miscellaneous liquors, such as caramel to reinforce the chromaticity and flavor of these fermented alcoholic beverages. Various colorants have been added. However, the method of adding these colorants (pigments) to alcoholic beverages still has the tendency to become alcoholic beverages with unnatural hues and flavors different from beer, and the natural color and flavor of beer-like are still remaining. There existed a problem that it was difficult to manufacture the provided fermented alcoholic beverage.

  The present inventor, in the adjustment of the chromaticity and flavor of fermented alcoholic beverages in the production of fermented alcoholic beverages using brewer's yeast, especially fermented alcohol for the use of limited fermentation raw materials such as the use of malt and barley Sugar and proteolysis are being studied in the process of making fermented alcoholic beverages with beer-like natural color and flavor in happoshu and other miscellaneous sake that require reinforcement of the chromaticity and flavor of the beverage. By adjusting the liquid color and flavor of fermented alcoholic beverages using the Maillard reaction product and its preparation, natural chromaticity of beer-like color without the use of conventionally used caramel-like colorants The present inventors have found that a fermented alcoholic beverage imparted with a flavor and flavor can be produced, and the present invention has been completed.

  In the present invention, the sugar and protein degradation product used for the preparation of the Maillard reaction product may be a starch degradation product or a protein degradation product used as a raw material in the production of fermented alcoholic beverages using brewer's yeast. . In the present invention, the proteolytic product used for the preparation of the Maillard reaction product for the purpose of harmonizing the flavor imparted by the addition of the Maillard reaction product and the flavor of the fermented alcoholic beverage provided by the protein used as the raw material. As a decomposition product of a protein raw material used as a nitrogen source in the production of the fermented alcoholic beverage can be used. In the present invention, soybean proteolysate can be mentioned as a particularly preferred proteolysate as a proteolysate used for preparation of Maillard reaction product.

  In the present invention, the Maillard reaction product can be prepared by reacting sugar and a proteolysate at a reaction temperature of 105 ° C. or higher and 121 ° C. or lower. In the present invention, the Maillard reaction product can be prepared in advance and used as a product prepared by drying, pulverization or the like. In the production process of the fermented alcoholic beverage of the present invention, the Maillard reaction product is added before the fermentation process of the fermented alcoholic beverage production process, but instead of adding the reaction product, before the fermentation process of the fermented alcoholic beverage production process. In addition, a step of generating a Maillard reaction product of sugar and proteolysate in the raw material using a reaction temperature of 105 ° C. or higher and 121 ° C. or lower can be performed.

  Specifically, the present invention uses (1) a brewer's yeast produced by adjusting the liquid color and flavor of a fermented alcoholic beverage using the Maillard reaction product of sugar and proteolysate and its preparation. In the fermented alcoholic beverage, the chromaticity of the fermented alcoholic beverage is 5 to 15 EBC, and the methional component in the fermented alcoholic beverage is at least 1.0 ppb and / or the phenylacetaldehyde component is at least 10 ppb. It consists of a fermented alcoholic beverage excellent in liquid color and flavor.

  Further, the present invention provides a method for producing a fermented alcoholic beverage using brewer's yeast by adjusting the liquid color and flavor of the fermented alcoholic beverage using a Maillard reaction product of sugar and proteolysate and its preparation. Fermentation excellent in liquid color and flavor in which the chromaticity of the alcoholic beverage is 5 to 15 EBC and the methional component in the fermented alcoholic beverage is at least 1.0 ppb and / or the phenylacetaldehyde component is at least 10 ppb The present invention relates to a method for producing an alcoholic beverage.

  According to the method for producing a fermented alcoholic beverage using the Maillard reaction product in the present invention, it is necessary to reinforce the chromaticity and flavor of the fermented alcoholic beverage for the use of limited fermentation raw materials such as the use of malt and wheat. In the production of fermented alcoholic beverages such as happoshu and other miscellaneous liquors, it is possible to produce fermented alcoholic beverages with beer-like natural color and flavor. A fermented alcoholic beverage excellent in color and flavor can be provided.

  This invention consists in adjusting the liquid color and flavor of a fermented alcoholic beverage using the Maillard reaction product of sugar and a proteolysate, and its preparation in manufacture of the fermented alcoholic beverage using brewer's yeast. A Maillard reaction product is a brown liquid that can be obtained by mixing and heating a proteolytic product such as an amino acid and sugar, and has a fragrance imparted by a heating reaction between the proteolytic product such as an amino acid and a sugar. .

  Among the raw materials used for the Maillard reaction product, the sugar is not limited as long as it contains sugar, such as liquid sugar such as crystalline glucose and starch syrup, or saccharified liquid of plant starch such as malt, wheat and rice, From the viewpoint of handling and efficiency of reaction, liquid sugar is preferable. In addition, since it is a hydroxyl group having the ability to form a glycoside that contributes to the Maillard reaction, more preferably, a monosaccharide-based liquid sugar is used.

  Among the raw materials to be subjected to the Maillard reaction, the proteolysate may be a protein obtained by degrading proteins such as wheat, beans, corn, potato, rice, etc. with protease or peptidase, or an industrially purified amino acid. Alternatively, a mixture thereof can be used, but from the viewpoint of cost and flavor, the former used as a raw material for producing a fermented alcoholic beverage using brewer's yeast is preferable. Furthermore, among the former, soybean protein degradation product can be mentioned as a more preferable protein degradation product. In the present invention, the proteolytic product used for the preparation of the Maillard reaction product for the purpose of harmonizing the flavor imparted by the addition of the Maillard reaction product and the flavor of the fermented alcoholic beverage provided by the protein used as the raw material. As a decomposition product of a protein raw material used as a nitrogen source in the production of the fermented alcoholic beverage can be used. In the present invention, a commercially available enzyme can be used as a proteolytic enzyme used for preparing a proteolysate. For example, any enzyme such as protease A Amano G, protease P Amano G, peptidase R (manufactured by Amano Enzyme) may be used, and these enzymes may be combined.

  In the present invention, the reaction temperature used for preparing the Maillard reactant is preferably a high temperature from the viewpoint of shortening the reaction time, but if it is too high, the sugar itself undergoes a caramelization reaction, and the desired color tone and flavor are obtained. Disappear. Therefore, preferably, a temperature of 105 to 121 ° C. is employed. In the method for producing a fermented alcoholic beverage according to the present invention, the addition timing of the Maillard reaction product is not particularly limited, but in order to allow the yeast to consume sugar and amino acids remaining in the Maillard reaction product, in the stage before fermentation. Is preferable. That is, in this invention, a Maillard reaction material is prepared previously and added before the fermentation process of the manufacturing process of a fermented alcoholic beverage. Further, instead of adding the reactant, a Maillard reaction product generation step of sugar and proteolysate in the raw material using a reaction temperature of 105 ° C. or higher and 121 ° C. or lower before the fermentation step of the fermented alcoholic beverage production process Can be done by inserting.

  When producing a fermented alcoholic beverage using the production method of the present invention, fermented alcohol using one or more of the chromaticity, furfural component, methional component or phenylacetaldehyde component of the Maillard reaction product or its preparation as an index The liquid color and flavor of the beverage can be adjusted. As an indicator for adjusting the liquid color and flavor of a fermented alcoholic beverage, the chromaticity of the Maillard reaction product or its preparation, the furfural component, the methional component, or the phenylacetaldehyde component is used to produce a fermented alcoholic beverage. When adjusting the liquid color and flavor, the chromaticity or the numerical value of each component concentration is 12 EBC or higher in the chromaticity, 300 bbp or higher in the furfural component concentration, 50 bbp or higher in the methional component concentration, or the phenyl The acetaldehyde concentration is preferably 200 bp or more.

  That is, the chromaticity and aldehyde concentration (furfural, methional, phenylacetaldehyde) of the Maillard reaction product capable of effectively and efficiently adjusting the liquid color and flavor of the fermented alcoholic beverage are the usual holding temperature of 100 ° C. (under normal pressure). Compared to the case of the reactant, it may be at least twice or more. Specifically, as described above, the chromaticity may be 12 EBC or more, the furfural component concentration is 300 bbp or more, the methional component concentration is 50 bbp or more, or the phenylacetaldehyde concentration component is 200 bbp or more. More preferably, it may be 4 times or more compared to the case of a normal reactant, that is, chromaticity of 23 EBC or more, furfural component concentration of 600 bbp or more, methional component concentration of 100 bbp or more, or phenylacetaldehyde component concentration of 400 bbp or more. Furthermore, it is preferable that the chromaticity is 39 EBC or more, the furfural component concentration is 900 bbp or more, the methional component concentration is 200 bbp or more, or the phenylacetaldehyde component concentration is 700 bbp or more.

  In the present invention, a pressure type heating device can be used as the device for preparing the Maillard reactant. The production method of the fermented alcoholic beverage of the present invention can use a production apparatus used for production of ordinary beer and the like, and the production conditions such as preparation and treatment of wort or pre-fermentation solution, and fermentation conditions are fundamental. In addition, the conditions usually used for the production of these fermented alcoholic beverages can be used.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

(Method for producing Maillard reactant)
A protein degradation solution was obtained by suspending 3 g of soy protein in 100 ml of hot water at 45 ° C., adding 0.06 g of commercially available peptidase, and stirring for about 3 hours. Protease P Amano G (Amano Enzyme) was used as the proteolytic enzyme. To this, 25 g or 50 g of commercially available maltose liquid sugar (DE47, solid content 75%), glucose liquid sugar (solid content 75%) or fructose liquid sugar (solid content 75%) was added and heated in a sealed container. When the temperature reached 115 ° C. or 115 ° C. or 120 ° C. for 30 minutes or 60 minutes, it was taken out to obtain a Maillard reaction product.

Table 1 shows the Maillard reaction conditions, analysis of the obtained Maillard reaction product, and sensory evaluation results (by 6 in-house panels). Here, “caramel feeling” is mainly a characteristic of aroma, and represents a burnt flavor with sweetness that is strongly felt in beer using caramel malt.
The analysis of aldehydes in the Maillard reaction product or its preparation, that is, the concentrations of furfural component, methional component and phenylacetaldehyde component in the Maillard reaction product or its preparation, are AGRICULTURAL and FOOD CHEMISTRY 2003, 51 6941. It was determined by analysis using GC-MS described in -6944.

  Under the conditions of this example (proteolysis solution is the same, 120 ° C. or lower), aldehydes (furfural, methional, phenylacetaldehyde), which are products of Maillard reaction, were almost correlated with chromaticity. When these analytical values were viewed as indicators of the Maillard reaction intensity, it was found that the Maillard reaction intensity was greatly affected by temperature, and the reaction rate was extremely slow at 100 ° C. compared to 120 ° C. A stronger Maillard reaction product was obtained using glucose and fructose liquid sugar mainly composed of monosaccharides as compared with maltose liquid sugar mainly composed of disaccharides or more. On the other hand, as a result of sensory evaluation of the flavor obtained by Maillard reaction using caramel feeling, which is one of the scents specifically felt by Maillard reaction products, as an index, it was almost proportional to aldehydes such as chromaticity, furfural, methional, and phenylacetaldehyde. As a result. Therefore, it became clear that the strength of the Maillard reaction product may be evaluated using the chromaticity or these aldehydes as an index under the present conditions.

(Production example of fermented alcoholic beverage)
In this example, a test example is shown that was applied to the production of miscellaneous sake that does not use wheat and malt. As an implementation facility, a 2 kL scale test facility was used.
10 kg of soy protein was put into 330 liters of hot water, and proteolysis was performed with a commercially available peptidase. Protease P Amano G (Amano Enzyme) was used as the proteolytic enzyme. 200 kg of commercially available maltose liquid sugar (DE47, solid content: 75%) was added to the obtained proteolysis solution and heated in a sealed container. After reaching 120 ° C., the mixture was held for 60 minutes to obtain a Maillard reaction solution. . Next, the Maillard reaction product is added to hot water containing 200 kg of maltose liquid sugar, the sugar content is adjusted to about 13 ° P, hops are added and the mixture is boiled for about 1 hour, cooled to about 10 ° C., and yeast And fermented. After fermentation for about one week and aging for several weeks, the alcohol was adjusted to 5.5% v / v% to obtain a fermented alcoholic beverage. On the other hand, 400 kg of maltose liquid sugar and 1.6 kg of caramel pigment are added to the same proteolytic solution, adjusted to about 13 ° P, hops are added and boiled for about 1 hour, and thereafter the same operation as above is performed. A control product without Maillard reaction was obtained.

  The analysis results of the obtained fermented alcoholic beverage and the control product are shown in Table 2, and the sensory evaluation results (by 6 in-house panels) are shown in Table 3. It was found that by using the Maillard reactant of the present invention effectively and efficiently, it is possible to realize a liquid color and flavor equivalent to those of ordinary beer and happoshu, which cannot be realized when using a pigment such as caramel. . That is, the fermented alcoholic beverage produced by the method according to the present invention has a chromaticity of 5 to 15 EBC, a furfural component of 13 to 18 ppb, a methional component of 1.0 to 2.2 ppb, and a phenylacetaldehyde component. It turned out that it can adjust to the range of 10-16ppb, respectively. In Table 3, “caramel feeling” is mainly a characteristic of fragrance, and represents a burnt flavor with sweetness that is strongly felt in beer using caramel malt. As can be seen from the results in the table below, fermented alcoholic beverages brewed without using wheat or malt lack the flavor and body feeling as they are, and become thin, but by using Maillard reaction products, caramel feeling (Flavored using caramel malt) and sweetness increased, and it was possible to produce a mild and bodyy product. In addition, the appearance was characterized by being brighter and having a better color tone than those colored with caramel color. Their characteristics were close to the directionality of beer using 70% malt of all raw materials, and there was no peculiar odor and was a natural characteristic.

Claims (1)

In fermented alcoholic beverages using brewer's yeast produced by adjusting the liquid color and flavor of fermented alcoholic beverages using the Maillard reaction product of sugar and proteolysate and its preparation, the chromaticity of the fermented alcoholic beverages is Fermented alcohol excellent in liquid color and flavor, characterized in that it is 5 to 15 EBC, and the methional component in the fermented alcoholic beverage is at least 1.0 ppb and / or the phenylacetaldehyde component is at least 10 ppb Beverages.