JP2007006872A - Method for producing fermented drink containing dietary fiber - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fermented drinks abundantly containing water soluble dietary fibers and having high acceptability, especially beer taste fermented drinks. <P>SOLUTION: The fermented drink is produced by adding the water soluble dietary fiber to a process after the fermentation process and reducing the rate of assimilable sugar in the dietary fiber to prevent retardation of fermentation caused by the water soluble dietary fiber and solve influence on taste, concretely, dissolve increase of sweet taste. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a fermented beverage, and more particularly to a method for producing a fermented beverage containing dietary fibers such as indigestible dextrin.

In recent years, with the diversification of consumer needs, alcoholic beverages are being considered for products with health functions. In fermented beverages, especially beer tastes such as beer and sparkling liquor, products having various functions are desired.
Dietary fiber, on the other hand, is one of the components where lack of intake is a problem. Dietary fiber is roughly classified into water-soluble dietary fiber and insoluble dietary fiber. Among these, as a water-soluble dietary fiber, an indigestible dextrin is known as a component that suppresses an increase in blood glucose level after a meal.
Studies have been made for alcoholic beverages containing dietary fiber. For example, Patent Document 1 discloses a method for producing an alcoholic beverage using gentiooligosaccharide or a reduced product thereof as one of saccharide raw materials.
Patent Document 2 discloses alcoholic beverages obtained by adding indigestible dextrin to blackberry sake.
Patent Document 3 discloses a method for producing a rich liquor characterized by adding an indigestible dextrin or a hydrolyzate thereof as an auxiliary material in a charging step or a fermentation step.
Patent Document 3 discloses a method for producing alcoholic beverages using yeast-assimilable water-soluble dietary fiber as an auxiliary material.
However, these documents do not fully examine the detailed production conditions, especially the timing of addition of water-soluble dietary fiber and the composition of raw materials containing water-soluble dietary fiber, for beverages containing a high content of water-soluble dietary fiber. Was not done.

  Japanese Patent Laid-Open No. 4-200378   JP-A-6-32802   Japanese Patent No. 3609372

  An object of this invention is to provide the manufacturing method of fermented drinks which contain water-soluble dietary fiber abundantly, and have high palatability | flavor, especially beer taste fermented drinks.

In producing fermented beverages containing water-soluble dietary fibers such as indigestible dextrins, the present inventors diligently studied the effects on the added amount and each step of the auxiliary materials containing water-soluble dietary fibers. As a result, it was found that when water-soluble dietary fiber was contained at a certain concentration or more, fermentation delay caused by yeast growth inhibition occurred in the fermentation process. This tendency was conspicuous in fermented beverages having a low malt use ratio, in particular, fermented beverages not using malt, in which the fermentation process tends to be unstable.
Therefore, the present inventors have conceived that it is added in a step after the fermentation step in order to eliminate the inconvenience in the fermentation step, and by reducing the assimilable sugar ratio in the dietary fiber to be added, By adding after the fermentation step, the delay of fermentation was prevented and the influence on the contents, specifically the increase in sweetness, was eliminated, and the present invention was completed.

  The present invention provides a fermented beverage with excellent flavor and a method for producing the same. In particular, in a beer-taste fermented beverage with a low malt use ratio, there is provided a fermented beverage having an excellent flavor, which has no sweetness derived from assimilable sugar and contains a high concentration of water-soluble dietary fiber, and a method for producing the same. .

The use raw material of the present invention, the production process, the target fermented beverage and the like will be described in more detail.
(Water-soluble dietary fiber)
The water-soluble dietary fiber in the present invention refers to a dietary fiber that dissolves in water and has a property that is not assimilated or hardly assimilated by yeast. For example, indigestible dextrin, polydextrose, galactomannan, water-soluble corn fiber and the like can be mentioned. These can be purchased as commercial products. In the case of commercially available water-soluble dietary fiber, the content of the main component is of various grades. Components other than the main component include assimilable sugars and degradation products of the main component.
In the present invention, since the water-soluble dietary fiber is added after the fermentation process, the sweetness of the product increases when there is a large amount of assimilating sugar. Therefore, in the present invention, water-soluble dietary fiber having a assimilable sugar ratio of 20% or less, preferably 10% or less can be suitably used as an auxiliary material containing water-soluble dietary fiber. That is, as an auxiliary material containing water-soluble dietary fiber, it is preferable to use a material having a water-soluble dietary fiber content of 80% or more, preferably 90% or more in terms of solid content.
(Indigestible dextrin)
In the present invention, an indigestible dextrin can be suitably used as the water-soluble dietary fiber. The indigestible dextrin can be obtained by hydrolyzing the heat-treated starch with amylase, separating the indigestible component from the undegraded product, and desalting and decolorizing. Examples of commercially available indigestible dextrin include Pine Fiber C (Matsuya Chemical Industries). As a physiological action of the substance, an intestinal regulating action, a blood sugar level increase inhibiting action and the like have been recognized in animal experiments [Ito, Monthly Food Chemical, 9, 78-83, (1990)]. Although the present invention can be used as long as it is water-soluble and hardly digestible dextrin, use of these commercially available products is convenient.
In the present invention, as an auxiliary material containing water-soluble dietary fiber, it is preferable to use a material having an indigestible dextrin content of 80% or more, preferably 90% or more in terms of solid content. This is because, as mentioned above, if there is a large amount of assimilating sugar, the sweetness of the product will increase.
The addition amount of the auxiliary raw material containing water-soluble dietary fiber such as indigestible dextrin can be appropriately set based on the health feeling and the rich taste design required for the final product. In particular, in combination with yeast assimilating sugars derived from sugar syrup and the like, when the total addition amount is 20% or more in terms of solid content, since it causes fermentation delay when present in the fermentation broth, after the fermentation step The technique of the present invention to be added is effective.
Moreover, you may use the hydrolyzate of indigestible dextrin as water-soluble dietary fiber. In this case, the hydrolyzate needs to have a property that is not assimilated or hardly assimilated by yeast.
(Additional time)
In the production of the fermented beverage of the present invention, an auxiliary material containing water-soluble dietary fiber such as indigestible dextrin is added, but it is important to add it after the fermentation process is completed.
In the case where an auxiliary material containing water-soluble dietary fiber such as indigestible dextrin is added in the preparation process or fermentation process, the fluidity of the yeast in the fermentation process is impaired due to the presence of the water-soluble dietary fiber in the fermentation stock solution. Thereby, it becomes non-uniform fermentation and invites poor fermentation. In addition, an unpleasant odor or the like derived from fermentation is generated along with poor fermentation. There are disadvantages due to poor fermentation such as an increase in off-flavor such as yeast metabolites.
Therefore, it is preferable to add the auxiliary raw material containing the water-soluble dietary fiber after the end of the fermentation process and before the filling process. That is, the addition in the storage process (also referred to as aging process), the preparation process, and the filtration process is preferable. Moreover, even if it is a fermentation process, it can also be added to the time late | slow (for example after 2/3 of a fermentation period) to such an extent that it does not affect the proliferation of yeast or alcohol fermentation. Among these, from the viewpoint of removing foreign substances derived from raw materials and preventing the growth of microorganisms, the addition in the alcohol storage process or the preparation process prior to the filtration process is particularly preferable.
In the present invention, the above-described production process will be described using production of a beer-taste beverage.
For example, in beer, malt, barley and other raw materials are subjected to saccharification, proteolysis, etc. if necessary, and an appropriate amount of auxiliary materials such as hops are added and boiled, and finally subjected to alcoholic fermentation by yeast. This is a process for producing soup.
A fermentation process refers to the fermentation process in manufacture of a normal fermented drink. That is, it is a step in which yeast is added to a fermentation stock solution such as wort to cause growth by yeast and alcohol fermentation, and to decompose components such as immature odor and volatilization reaction with carbon dioxide gas.
The liquor storage process is a process of adjusting the taste by precipitating proteins that cause turbidity by laying the fermented liquid completely fermented at a low temperature close to 0 ° C. for a long period of time. In the liquor storage process, no biological metabolic reaction is carried out by the yeast and it is not considered a fermentation process.
In the blending process, beverages are added to the fermented liquor after the liquor storage process, if necessary, by adding seasonings such as sweeteners, acidulants and bitters, stabilizers such as dilution water, alcohol and pH adjusters, and flavorings. Of flavor and quality. It is a process suitably used in fermented beverages other than beer. Fermentation with yeast in the blending process is not performed at all.
The filtration process is a process in which the remaining yeast and insoluble components are completely removed from the mash that has been fermented to clarify the final product.
The filling step is a step of filling cans, bottles, barrels, etc. with the product after the filtration step.
(Fermented beverage)
The fermented beverage of the present invention includes all beverages produced through a fermentation process using yeast. Fermented beverages provided by the present invention, among them, beer-taste fermented beverages are beverages fermented with yeast using carbon sources, nitrogen sources, hops, etc., and having a beer-like flavor. Say. Usually, yeast is added to the sugar solution obtained by saccharifying malt and grains such as barley, rice and corn, or the sugar solution obtained from the sugar itself, and fermented. In some cases, other plant-derived proteins or hydrolysates thereof may be used. Examples of the beer-taste fermented beverage include beer, sparkling wine, miscellaneous sake, liqueurs, spirits, and low alcohol fermented beverages (for example, malt fermented beverages having an alcohol content of less than 1%).
Especially, the technique of this invention is especially useful at the time of manufacture of the drink which tends to cause the fermentation failure by addition of water-soluble dietary fiber. That is, it is useful for the production of fermented beverages in which the fermentation process is likely to be unstable. As such fermented beverages, 1) beverages with a low malt use ratio, 2) fermented beverages that do not use malt, 3) low sugars or Examples include low calorie fermented beverages. The case where these fermented drinks are manufactured using the manufacturing method of this invention is demonstrated, and the raw material of the carbon source and nitrogen source etc. which are suitable when manufacturing each fermented drink are also demonstrated.
1) Fermented beverage with a low malt use ratio As a beverage with a low malt use ratio , for example, a fermented beverage in which the use ratio of malt in the raw material excluding water is less than 25% can be mentioned. In these beverages, it is necessary to pay attention to poor fermentation due to lack of malt-derived enzymes, nitrogen sources and minerals, and the addition of water-soluble dietary fibers tends to cause poor fermentation.
2) Fermented beverages that do not use malt Examples of fermented beverages that do not use malt include fermented beverages made from grains such as wheat, rice, and corn other than malt. As cereals, corn has been found to be very rich in leucine in the amino acids that make up proteins. Since leucine is a good flavor precursor for fermented beverages, particularly beer-taste beverages, corn can be suitably used. Even if corn is germinated in the same manner as malt, it is accompanied by a problem of poor fermentation in the fermentation process. However, according to the present invention, the problem of poor fermentation is solved when the components are used after fractionation. As the corn, either a germinated corn or an ungerminated corn can be used in the present invention, but it is preferable to use an ungerminated corn.
3) Low sugar or low calorie fermented beverage One of the preferred embodiments of the fermented beverage of the present invention is a low sugar or low calorie fermented beverage. In the production of a low-sugar or low-calorie fermented beverage, it is often produced by reducing the surplus of a carbon source and a nitrogen source that are necessary in the fermentation process, which tends to cause poor fermentation. Furthermore, the fermentation broth is often diluted with water to achieve low calories or low sugars. In that case, the concentration of water-soluble dietary fiber in the fermentation broth should be high. For these reasons, since the tendency to be poor fermentation is strong, the technique can be suitably used in the present invention.
Low sugar or low calorie beer-taste beverages often have a problem of imparting aroma. Since the corn protein fraction is used as a nitrogen source of the fermentation raw material, it provides a good fermented aroma by sufficient fermentation. Therefore, in the production of a low-sugar or low-calorie beer-taste beverage, It can be used suitably. In particular, when fermentation is performed by setting the conditions so that isoamyl acetate is contained in the supernatant of the fermented product in excess of 2.0 ppm and less than 10.0 ppm, the obtained fermented beverage is diluted 5 to 8 times. However, it became clear that it became a fermented drink with excellent flavor (Japanese Patent Application No. 2005-157721). Dilution is carried out with water. At this time, in order to supplement the taste substances that are lacking in low-sugar fermented beverages, acidulants, sweeteners, bitters, and alcohol may be added together, or supplementation of taste substances It can also be performed separately after the dilution operation.
Carbohydrate reduction increased the ratio of trisaccharides, disaccharides and monosaccharides that are easily assimilated by yeast as a carbon source instead of the dilution method or in combination with the dilution method (for example, 80% or more of the total carbon source) It is also possible to use a fermentation raw material.
The low sugar means that the sugar concentration in the fermented beverage is 0.8% by weight, particularly less than 0.5% by weight, in terms of solid content. Fermented beverages preferably having a low sugar content include sake, wine, beer, sparkling wine, liqueurs, spirits, miscellaneous sake, beer-taste fermented beverages and the like. Happoshu and beer-taste fermented beverages are particularly preferable, and beer-taste fermented beverages are particularly preferable.
In addition, examples of another suitable beverage of the present invention include a low calorie beverage, particularly a beer-taste low calorie fermented beverage. A low-calorie beverage is a beverage of less than 12 kcal / 100 ml, and can be realized by using a low sugar and / or low alcohol.
Below, the fermented raw material used by this invention, especially the fermented drink with the low malt use ratio mentioned above, the fermented drink which does not use malt, the raw material suitable for low-sugar or low-calorie fermented drink manufacture is demonstrated.
(Corn as a non-wheat grain)
As described above, the cereals used in the present invention are preferably corn. As the corn, either a germinated corn or an ungerminated corn can be used in the present invention, but it is preferable to use an ungerminated corn. The type of corn is not particularly limited, such as dent corn, flint corn, pop corn, and waxy corn. Among these, dent corn is suitable as a raw material for beer-taste beverages. The corn may be used by pulverizing granular corn, or if the starch or peptide is unfractionated, a processed product such as corn grits or corn flour may be used as a starting material.
When non-wheat grains such as corn are used as a raw material, they can be fractionated into each component such as starch component and protein component.
(Fractionation of non-wheat grains)
In the present invention, various grains other than wheat, such as corn, are fractionated into respective components, and then used as a fermentation raw material. By fractionation, it is fractionated into at least a starch fraction and a protein fraction. Although there is no special restriction | limiting in the fractionation method, For example, it can carry out at the following processes.
Immerse the corn in immersion water (immersion temperature is about room temperature, immersion time is about 48 hours); pulverize the water-absorbed corn (preferred pulverization condition is a disk mill); Separating the germ; grinding the ground corn from which the germ has been separated (preferred grinding condition is a disc mill); passing the ground corn through a sieve and separating the fiber fraction remaining on the sieve (preferably The sieve fraction is about 50-100 μm), and the starch fraction and the protein fraction are separated and recovered based on the difference in specific gravity by centrifugation or the like. Alternatively, this may be separated by centrifugation.
(Enzymatic degradation of fraction components)
The saccharification of the starch fraction can be performed by a known method for preparing a saccharified solution for brewing. For example, by using a liquefied enzyme (amylase) as an external enzyme, a starch degradation product (corn saccharification starch) can be prepared. The type, amount used, enzyme reaction temperature, and enzyme reaction time of the liquefied enzyme can be appropriately determined according to the fermented beverage to be produced. For example, when the purpose is to produce a beer-taste beverage, it is as follows. .
Adjust the pH to pH 6 using calcium hydroxide, add an appropriate amount (0.025 to 0.5%) of heat-resistant α-amylase (Termamyl 120L: Novo), mix well and heat at 103 ° C for 5 minutes with stirring. Do. The temperature is lowered to 95 ° C. and held for 90 minutes. The temperature is lowered to 65 ° C., and 0.01-0.1% of biozyme M5 (Amanoenzyme) or lyasease PL (Daiwa Kasei) is added as β-amylase / pullulanase enzyme, and stirred for about 20 hours. The temperature is raised to 80 ° C. or higher to deactivate the enzymes. This sugar solution is filtered through diatomaceous earth, desalted through an ion exchange resin, decolorized and deodorized with activated carbon, and a starch decomposition product (corn saccharification starch) solution can be obtained. Whether or not the degradation has been achieved to an extent suitable for yeast fermentation can be examined by measuring the assimilating sugar by HPLC.
The obtained starch degradation product (sometimes referred to as corn saccharified starch) can be used as it is or after appropriately concentrating or diluting, but it is concentrated under reduced pressure to a microbially stable level, for example, 75% solid content. It is preferable to do.
Degradation of the protein fraction is performed in order to obtain proteolytic products such as amino acids and peptides used by yeast in the fermentation stage. Enzymes and enzyme reaction methods that can be used for the decomposition are generally known, and can be decomposed, for example, by the following method.
Suspend the protein fraction in warm water to a solid content of 30%, raise the temperature to 95 ° C. for sterilization and hold for 20 minutes. Lower the temperature to 50 ° C, adjust the pH to neutral with sodium hydroxide and hydrochloric acid, and add about 0.1-1.0% of protease such as Flavorzyme (Novo) or Protin FA (Daiwa Kasei). React for 20 hours. The degree of degradation is set so that the free amino acid is 20% or more, and the temperature is raised to 95 ° C. and kept for 20 minutes for enzyme deactivation. The reaction solution is filtered through diatomaceous earth, and decolorized and deodorized with activated carbon to obtain a corn protein solution. It can be checked by HPLC whether or not it has been degraded to suit yeast fermentation.
The obtained corn proteolysate can be used as it is or after appropriately concentrating or diluting, but it is concentrated under reduced pressure to a solid content of 30% and spray-dried at 105 ° C. for 5 to 10 seconds. It may be a powder.
(hop)
About hop, it uses for manufacture in case the fermented drink of this invention is a beer taste fermented drink. As for hops, normal pellet hops, powder hops, and hop extracts used for the production of beer and the like are appropriately selected and used according to the flavor. Furthermore, hop processed products such as isopized hop, hexahop, and tetrahop can be used.
(yeast)
The yeast used in the present invention can be freely selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, commercially available brewer's yeast, such as Weihenstephan-34 strain, can be used.
(Yeast growth fermentation aid)
On the other hand, in the present invention, when the yeast fermentation does not proceed sufficiently, for example, when a fractionated corn is used as a raw material, a yeast growth fermentation aid can be used. The yeast growth fermentation aid may be used in an appropriate amount of generally known ones such as yeast extract, rice bran ingredients such as rice and wheat, vitamins and mineral agents. Of these, yeast extract is preferably used. Yeast extract acts as a nitrogen source. The amount used is not particularly limited as long as the yeast is vigorously fermented, but it is desirable that the weight ratio of the corn proteolysate and the yeast extract is in the range of 4: 6 to 8: 2. You may add to the raw material before fermentation, or you may add during fermentation.
(Other raw materials)
In the present invention, pigments, foam-forming agents, fragrances, and the like can be added as necessary. The pigment is used to give a beer-like color, and caramel pigment or the like is added in an amount exhibiting a beer-like color. In order to form beer-like bubbles, plant-extracted saponin substances such as soybean saponin and quilla saponin, and protein substances such as bovine serum albumin are appropriately used. An appropriate amount of perfume having a beer flavor can be used for beer-like flavoring.

  The present invention will be described in more detail with reference to examples. However, these explanations do not limit the scope of the present invention.

For beer-taste beverages that do not use malt, the effect of adding water-soluble dietary fiber on yeast fermentation was examined.
A fermentation stock solution having the composition shown in Table 1 was prepared in the preparation step. Regarding the target products 1-1 and 1-2, a sugar syrup having a sugar composition of 7% or more as a carbon source (made by Kato Chemical Co.) as a carbon source, a corn proteolysate as a nitrogen source, a yeast extract as a fermentation accelerator, and a coloring agent Caramel was added, and two types of water-soluble dietary fiber-containing auxiliary materials (dietary fiber A or B) having different indigestible dextrin contents were added, and then the feed water was added to make a total amount of 6 kg. On the other hand, for the target product 1-3 and the inventive product 1 in which the water-soluble dietary fiber-containing auxiliary material was added in the preparation step, a fermentation stock solution was similarly prepared except for the water-soluble dietary fiber-containing auxiliary material.
As the dietary fiber A, a commercially available product (manufactured by Matsutani Chemical Co., Ltd.) having an indigestible dextrin content of 90% was used. Dietary fiber B was prepared by adding an appropriate amount of maltose to dietary fiber A and having a less digestible dextrin content of 75%.
The obtained four kinds of prepared solutions were boiled for 60 minutes, and then allowed to stand for 30 minutes to remove hop koji and obtain a fermentation stock solution (see Table 1).
Next, in the fermentation process, brewer's yeast (Weihenstephan-34 strain) was added to these fermentation stock solutions so as to have a viable cell count of 20 × 10 ⁶ cells / ml and fermented at a temperature of 13 ° C. for 8 days.
Next, in the liquor storage step, the liquid after fermentation was allowed to stand at 0 ° C. for 3 days.
Furthermore, in the preparation process, appropriate amounts of sweetener, sour agent, bitter agent and deaerated water are added, and for the target product 1-3 and the inventive product 1, two types of water-soluble dietary fibers having different indigestible dextrin contents are added. Minor-containing secondary ingredients (dietary fiber A or B) were added together and finally diluted to about 5 times volume.
Further, filtration was performed in the filtration step to remove yeast and insoluble components.
Finally, the bottle was bottled in the filling step to obtain four types of beer-taste fermented beverages having an alcohol content of about 2%.
As an indicator of the quality of the fermentation process, a case where the remaining amount of the assimilating sugar on the fourth day of fermentation was 5% or more was judged as bad (x) and a case where it was less than 5% was judged as good (◯) (Table 2). As a result, in the target product 1-1 and the target product 1-2, fermentation delay due to poor growth of yeast was observed. This was thought to be due to a decrease in yeast fluidity due to an increase in viscosity in the fermentation broth.
Moreover, about the obtained product, diacetyl and sweetness were evaluated as an immature odor.
Evaluation was performed by a sensory test. Six trained panelists evaluated the presence or absence of diacetyl or sweetness in four levels: feel strongly (3 points), feel (2 points), feel slightly (1 point), do not feel (0 points), and average In the points, 0 to 1 points were indicated as ◯, 1-2 points as Δ, and 2-3 points as X (Table 3).
Furthermore, the diacetyl content of the product was evaluated by gas chromatography according to a standard method (EBC method) (Table 3).

    From the above, it was found that a fermented beverage with less sweetness and richness can be obtained without adding a poor fermentation process by adding high-purity water-soluble dietary fiber at the end of fermentation.

The amount of water-soluble dietary fiber added was examined.
A fermentation stock solution having the composition shown in Table 4 was prepared in the preparation step, and a beer-taste fermented beverage was prepared in the same manner as in Example 1.
As water-soluble dietary fiber, dietary fiber A (commercially available product with a content of indigestible dextrin of 90%) was used. This was added in the preparation step for the target product (2-2, 2-3, 2-4) and in the preparation filtration step for the inventive product (2-1, 2-2, 2-3). In the target product 2-1, dietary fiber A was not added. The fermentation process and the liquor storage process were in accordance with Example 1. In the blending process, in addition to the sweetener, sour agent, bitter agent, deaerated water, and dietary fiber A (Invention products 2-1, 2-2, 2-3), alcohol for brewing is added, and the alcohol level is adjusted. The product was obtained by removing 5% of yeast and insoluble components. The filtration step and the filling step were in accordance with Example 1.
About the obtained fermented drink, sensory evaluation was carried out by the method similar to Example 1 about sweet taste, diacetyl smell, and richness. That is, six trained panelists strongly feel (3 points), feel (2 points), feel slightly (1 point), and do not feel (0 points) the presence or absence of sweetness, diacetyl odor, and richness. Evaluation was made in four stages, and the average score was 0 for 1 point, Δ for 1 to 2 points, and × for 2 to 3 points (Table 5).
As a result, a rich taste was imparted compared to the amount of water-soluble dietary fiber added. However, an immature odor (discetyl odor) was observed in the target products 2-3 and 2-4 to which a certain amount or more of water-soluble dietary fiber was added in the preparation process.
On the other hand, the products of the present invention to which water-soluble dietary fiber was added in the preparation process were all fermented beverages with good flavor.

  From the above, it was found that by adding water-soluble dietary fiber at the end of fermentation, a fermented beverage with less sweetness and richness can be obtained without causing a poor fermentation process.

The effect of the process of adding water-soluble dietary fiber on the product was examined.
A feed solution was prepared with the composition shown in Table 6. As water-soluble dietary fiber, dietary fiber A (commercially available product with a content of indigestible dextrin of 90%) was used.
When water-soluble dietary fiber was added in the charging step (control product 3-1), 1 L of the charging solution before boiling was collected, and after dietary fiber A was dissolved, it was returned to the tank.
When water-soluble dietary fiber was added in the fermentation process (control product 3-2), 1 L was recovered after yeast was added to the fermentation stock solution, and dietary fiber A was dissolved and returned to the tank.
When water-soluble dietary fiber was added in the liquor storage process (Invention 3-1), 1 L of the fermented liquid at 0 ° C. was collected after the fermentation was completed, and dietary fiber A was dissolved and returned to the tank.
When water-soluble dietary fiber was added in the preparation step (Invention product 3-2), a portion (1 L) of deaerated water for dilution was recovered, and after dietary fiber A was dissolved, it was returned to deaerated water.
When water-soluble dietary fiber was added in the filtration step (Invention product 3-3), 1 L of the liquid just before the filtration was recovered, and after the dietary fiber A was dissolved, it was returned to the liquid before filtration.
Other than that, 5 kinds of beer-taste fermented beverages having an alcohol content of about 2% were obtained through the same steps as in Example 1.
About the obtained fermented drink, sensory evaluation was carried out by the method similar to Example 1 about sweet taste, diacetyl smell, and also kokumi. That is, six trained panelists strongly feel (3 points), feel (2 points), feel slightly (1 point), and do not feel (0 points) the presence or absence of sweetness, diacetyl odor, and richness. Evaluation was made in four stages, and the average score was 0 for 1 point, Δ for 1 to 2 points, and × for 2 to 3 points (Table 7).

  As a result, all beverages had a low sweetness and a rich taste. An immature odor (diacetyl odor) was observed in beverages in which water-soluble dietary fiber was added in the preparation step or fermentation step, and was not observed in beverages added after the end of fermentation, that is, in the alcohol storage step, preparation step or filtration step.

I want to add a production example that changes the type of dietary fiber and the type of fermented beverage (beer, sparkling liquor). As a preparation process, 1.5 kg of pulverized malt was suspended with 10 kg of charge water, and after saccharification and proteolysis by adjusting the stirring temperature in a saccharification tank, the extract was collected as much as possible while adding water through wort filtration. . 12 kg of commercially available sugar syrup (Kato Kagaku) was added thereto, and after adding water to the feed water, it was finally adjusted to 100 L of wort having an extract content of 10% by weight. After adding 60 g of hops and boiling for 60 minutes, the hop koji and the like were removed by standing to obtain the final wort.
Next, as a fermentation process, 0.5% commercial beer yeast (Weihenstephan-34 strain) was added to wort and fermented at 13 ° C. for about one week.
Next, the fermentation end moromi was kept at 0 ° C. for 3 days as a storage process.
Furthermore, indigestible dextrin (manufactured by Matsutani Chemical Co., Ltd.) was added to a final concentration of 5% by weight in the preparation step, and subsequently, filtration was performed in the filtration step to remove yeast and insoluble components. Finally, the bottle was bottled in the filling step to produce a sparkling liquor having an alcohol content of about 5%.
Fermentation in the fermentation process in this example is very good, and the resulting sparkling liquor does not feel any off-flavor such as unripe odor, has an inconspicuous sweetness, and has a deep taste. It was a beer-taste fermented beverage.

  According to the present invention, a fermented beverage having an excellent flavor, particularly a beer-taste fermented beverage with a low malt use ratio, has no sweetness derived from an assimilating sugar, and contains a high concentration of water-soluble dietary fiber. Excellent fermented beverages can be produced.

Claims (22)

  In producing a fermented beverage, a method for producing a fermented beverage, comprising adding a secondary material containing water-soluble dietary fiber after the fermentation step.   The method according to claim 1, wherein the auxiliary material containing water-soluble dietary fiber is added after the fermentation step and before the filling step.   The method according to claim 1 or 2, wherein the auxiliary material containing water-soluble dietary fiber is added in the aging step, the blending step, or the filtration step.   The method according to claim 1, 2 or 3, wherein an auxiliary raw material containing water-soluble dietary fiber is added in the aging step or the blending step.   The method according to any one of claims 1 to 4, wherein the water-soluble dietary fiber is indigestible dextrin or a degradation product thereof.   The method according to claim 5, wherein the water-soluble dietary fiber is indigestible dextrin.   The method according to any one of claims 1 to 6, wherein the auxiliary raw material containing water-soluble dietary fiber is a raw material containing an assimilating sugar in an amount of 20% by weight or less.   The method according to claim 7, wherein the auxiliary raw material containing water-soluble dietary fiber is a raw material containing 10% by weight or less of assimilable sugar.   The method according to any one of claims 1 to 8, wherein the use ratio of water-soluble dietary fiber in the raw material excluding water is 10 to 80% by weight.   The method according to claim 1, wherein the fermented beverage is a beer-taste fermented beverage.   The method according to claim 10, wherein the fermented beverage is a low-sugar beer-taste beverage or a low-calorie beer-taste beverage.   The method according to any one of claims 1 to 11, further comprising a step of diluting the fermentation broth with water after the aging step.   The method according to any one of claims 1 to 12, which is a fermented beverage in which the use ratio of wheat in the raw material excluding water is less than 25% by weight.   The method according to claim 13, wherein wheat is not contained in the raw material.   The carbon source in the raw material is blended in an amount of 75% by weight or more as a saccharide, and the remaining carbon source is a saccharide produced by saccharification of cereals. the method of.   The method according to any one of claims 1 to 15, wherein the cereal is fractionated into a starch fraction and a protein fraction and then used as a fermentation raw material as a carbon source and a nitrogen source, respectively.   The method according to claim 16, wherein the starch fraction is decomposed to obtain a starch degradation product, and the protein fraction is separately decomposed to obtain a protein degradation product, and these degradation products are used as fermentation raw materials.   The method according to claim 1, wherein the cereal is corn.   The method according to any one of claims 1 to 18, wherein a growth fermentation promoter is further blended in the raw material.   The method according to claim 19, wherein the growth fermentation promoter is a yeast extract.   The method according to claim 20, wherein the weight ratio of the proteolysate to the yeast extract is 4: 6 to 8: 2.   A fermented beverage obtained by the production method according to claim 1.