JP2007054049A - Method for producing fermented drink by using hydrated and separated yeast - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To increase the amount of organic acids in a fermented drink by a simple treatment of yeast without necessitating the selection of raw materials such as malt, pH adjuster, sugar source, nitrogen source and minor elements, the examination of their ratios, the examination of the method for the production of fermentation stock solution containing wort and the selection of yeast in the production of the fermented drink. <P>SOLUTION: The amount of organic acids in a fermented drink can be increased by immersing yeast under a low-extraction condition such as low osmotic pressure without varying the raw materials, the fermenting stock solution production process, the yeast and the fermentation process. The labor and time for the study of the adjustment of the amount of organic acids can be saved and the method is applicable to all fermented drinks and, accordingly, the method has high industrial utility. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

    When producing fermented beverages such as beer, happoshu, or non-malt fermented beverages, fermentation is performed using yeast soaked in low extract water for several hours to control the amount of organic acid in the mash at the end of the fermentation The present invention relates to a method for producing a fermented beverage.

  It is known that the organic acid contained in the malt-based fermented beverage is derived from the raw material in the malting / preparation process and the yeast metabolism in the fermentation process. On the other hand, pH adjusters are used in the brewing process to promote malt enzyme reactions during saccharification, to control the astringency and color tone of wheat straw during wort filtration, and to optimize protein coagulation during boiling. It is said that the acid used as the pH adjuster at this time also affects the concentration of the organic acid. In general, lactic acid and phosphoric acid are used as the acid of the pH adjusting agent (hereinafter referred to as pH adjusting acid). Lactic acid is said to have a mild and soft acidity, and phosphoric acid is said to have a tight acidity.

  Organic acids derived from the raw materials are citric acid, malic acid, succinic acid, lactic acid, etc., which are the main organic acids in malt. Pyruvate, succinic acid, malic acid, acetic acid are the main organic acids derived from yeast metabolism. Generated. These organic acids have a great influence on the flavor of alcoholic beverages and are regarded as one of the important design qualities. The organic acid contained in the fermented beverage using malt has different flavor characteristics depending on the total amount and the composition of the constituent acid. Therefore, production methods having various flavor characteristics have been studied by adjusting the organic acid concentration and composition of fermented beverages using malt.

  As a control of the organic acid derived from the raw material, citric acid is greatly reduced during the soaking in the malting process and increases from germination to drying. Malic acid gradually decreases from barley to germination and increases by roasting. In addition, it is known that succinic acid increases after soaking and lactic acid also increases slowly (Non-Patent Document 1).

  In the case of non-malt fermented beverages, depending on the amount of organic acid contained in each raw material, such as yeast extract, soy protein, soy protein decomposed product, corn protein, corn protein decomposed product, and casein decomposed product used as raw materials, Since the amount of organic acid changes, the amount of organic acid in the fermentation stock solution can be changed by examining the combination and ratio thereof.

On the other hand, as a method for controlling the organic acid derived from the metabolism of yeast, (1) a method for controlling the amount of organic acid by adding an ammonium salt as a nutrient source for yeast (Patent Document 1), (2) yeast A method of controlling organic acids by adding an organic nitrogen source as a nutrient source (Patent Document 2), (3) adjusting the feed conditions to control the amount of free amino nitrogen formed in wort, apple Manufacturing method for adjusting the amount of organic acids such as acid and succinic acid (Patent Document 3), (4) Manufacturing method for controlling the amount of malic acid and succinic acid by adjusting the amount of yeast added and fermentation conditions (Patent Document 4), (5) Production method for controlling malt amino acid by adding protease and adjusting malic acid, succinic acid amount, etc. (Patent Document 5), (6) Production method for controlling organic acid amount by addition of protease and amino acid before fermentation process (Patent Document 6) ) Methods had been attempted.
Japanese Patent Publication No. 11-318425 Japanese Patent Publication No. 11-178564 Japanese Patent Publication No. 10-52251 Japanese Patent Publication No. 10-57044 Japanese Patent Laid-Open No. 10-117760 Japanese Patent Publication No. 10-225287 “Ingredients of Brew” The Japan Brewing Association Chapter XI Organic Acids However, all of the above methods require a high degree of experience, and are always simple means to find the optimum conditions. There was a problem that could not be said. Naturally, industrially useful brewing yeasts or yeasts isolated from nature produce brewing components in individual ratios. Therefore, for many years, the fermented food industry has continued to select yeasts that produce flavor components that are optimal for the quality of the fermented beverage to be produced by conducting numerous fermentation tests. However, these fermentation tests take a lot of labor and time.

  The present invention performs selection of raw materials such as malt, pH adjuster, carbon source, nitrogen source, and trace elements and examination of the ratio thereof, examination of a method for producing a fermentation stock solution containing wort, selection of yeast, etc. Without increasing the amount of organic acid in the fermented beverage by subjecting the yeast to a simple treatment. That is, the present invention does not use any special reagent or instrument, and simply performs a simple treatment of yeast, and the alcoholic acid of the fermented beverage produced by the same raw material design, fermentation stock solution production method, and fermentation method is converted into an organic acid. It is an object of the present invention to provide a simple and reliable method that can be made rich.

  The present inventors have intensively studied whether or not the amount of organic acid can be changed by performing some treatment on the yeast used for fermentation. As a result, the present invention and the like can be produced by using the same raw material design, fermentation stock solution production method, and fermentation method by simply immersing the yeast in water without using any special reagents or instruments. We found a simple and reliable method that can make the quality of liquor rich in organic acids.

  By immersing the yeast under low osmotic pressure or low extract conditions, the present inventors can leak nitrogen sources such as amino acids and ammonia stored in the yeast and organic acids from the yeast. As a result of changes in the nutritional conditions stored in the yeast, when the yeast is added and fermented, the metabolic activity of the yeast changes due to the need to synthesize more components such as amino acids necessary for cell growth. As a result, I thought that the quality could be changed.

  Therefore, the present inventors immersed the yeast used for the production of beer / happoshu in low-temperature natural water, left it for several hours, recovered the yeast, and produced a fermented beverage using the yeast, It was confirmed that a quality rich in organic acids was obtained compared to the case of manufacturing without the treatment. By performing this treatment, it is possible to reliably increase the organic acid content using the same yeast and the same fermentation stock solution without changing the fermentation conditions.

  Conventionally, beer, sparkling liquor, non-malt beer-taste fermented beverages that were controlled by various considerations such as selection and mixing ratio of raw materials, raw material processing method, fermentation stock production method, selection of yeast used for fermentation, fermentation conditions, etc. It has become possible to increase the organic acid content of yeast by a simple yeast treatment without complicated and complicated studies and without any design changes. In other words, when it is thought that the quality of fermented beverages can be improved by increasing organic acids, organic substances such as pyruvic acid, acetic acid, lactic acid, succinic acid, malic acid, etc. can be used without changing the yeast, fermentation stock solution, and fermentation conditions. The acid can be increased, and the taste can be crisp, sharp, fresh, rich and the like. This method is effective regardless of the type of brewing yeast, the type of fermentation stock solution, and the fermentation conditions.

In the present invention, by placing yeast under low osmotic pressure or low extract conditions, amino acids and organic acids are leaked from the yeast, and the yeast slurry containing the leaked organic acids is added to the fermentation stock solution. The aim is to increase the amount of acid. Moreover, it aims at changing the metabolic activity of the yeast during fermentation by reducing the stored nutrients in the cells by the same treatment, and increasing the amount of organic acid in the fermentation broth. Therefore, if the treated yeast or yeast slurry is used without being affected by the type of yeast, the raw material for producing the fermentation stock solution, the production method of the fermentation stock solution, the fermentation method, etc. Compared with the case of using this yeast, the organic acid concentration of the fermentation broth can be increased.
Yeast Type 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 beer yeast can be used.

  In the present invention, yeast is not particularly selected, including yeast belonging to Saccharomyces. Any yeast may be used as long as it has no problem in assimilability of sugar and does not hinder fermentation from the sugar composition, nitrogen source composition, etc. of the fermentation stock solution. In particular, when producing a beer-taste beverage, beer yeast can be used. For example, AJL3112 (Alfred Jorgensen Laboratorium), Weihenstephan-172 strain (Weihenstephan), Weihenstephan-34 strain (Weihenstephan) used for beer brewing can be used.

The yeast may be a product obtained by growing a commercial product such as a slurry or a dried product in a medium. Alternatively, in the production of fermented beverages such as beer and happoshu, brewed yeast can be collected by centrifugation or sedimentation to remove the supernatant and used. For these yeasts, the supernatant may be completely removed, or the yeast slurry concentrated by centrifugation or sedimentation may be used for the treatment of the present invention. Alternatively, the fermented moromi mash or the culture solution can be used for the treatment of the present invention without concentrating the yeast.
Low extract water Any low extract water may be used as long as it can be immersed in yeast and placed under a low osmotic pressure. For example, natural water, tap water, deionized water, ion-exchanged water, etc., or metal ions (calcium, magnesium, potassium, manganese, zinc, etc.) and anions (sulfate ions, chloride ions, carbonate ions, etc.) ), Natural water or tap water originally containing a small amount of various ions as described above can be used. Moreover, the liquid in which yeasts, such as fermentation mash and a culture solution, are suspended may be contained in those water.

  It is important that the extract concentration of the low extract water is 0.4 w / w% or less, preferably 0 to 0.4 w / w%, and more preferably 0.001 to 0.00. The concentration is 4 w / w%. In the treatment of yeast, the temperature of the low extract water may be about 0 to room temperature, but a temperature range of 0 to 5 ° C. is desirable so as not to increase the killing rate of yeast. If the treatment time is 0 ° C. and is from 2 hours to 72 hours, substantially the same effect can be obtained. This range is preferable because there is no influence of a decrease in yeast metabolic activity.

When the yeast is immersed in the low extract water, it may be allowed to stand, but it is preferable to stir and suspend at least once. The concentration of the yeast in the low extract water is not particularly limited, but it is preferable that the yeast has a concentration of 5 × 10 ⁶ to 1 × 10 ⁹ cells / ml.
Raw material for producing fermentation stock solution In the present invention, a fermentation stock solution is not particularly selected. That is, (1) malt and fractionated malt, or auxiliary materials such as corn and rice, and wort for beer using hops, and (2) the proportion of malt used in raw materials excluding water is less than 25% (3) Various cereals other than wheat, which is a non-malt raw material, such as corn, rice, buckwheat, sorghum, rice bran, leeches, and soybeans. Beans such as peas, non-malt fermentation undiluted solutions manufactured based on proteins or proteolysates obtained by further enzyme treatment, deodorization treatment, fractionation, etc., saccharified starch, and hops, etc. This can also be implemented.

  In this invention, what is normally used for the fermentation undiluted | stock solution for beer taste fermented drink manufacture can be used for a hop, a yeast growth fermentation auxiliary agent, and other raw materials. Each component will be briefly described.

(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 growth fermentation aid)
In the production of fermented beverages, which will be described later, which is prone to poor fermentation or delayed fermentation, the use of non-wheat cereal fractions such as when fractionated corn is used as a raw material will sufficiently promote yeast fermentation. If not, 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 to be used is not particularly limited as long as the yeast is fermented vigorously, but the flavor is used as a fraction of non-wheat grains, for example, the weight ratio of corn proteolysate to yeast extract is 4: The range of 6-8: 2 is desirable. 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.
Fermentation Stock Solution Production Method In the present invention, a fermentation stock solution production method is not particularly selected. It can be implemented in beer wort and sparkling liquor wort manufactured by a known wort manufacturing process. Moreover, the fermented undiluted | stock solution manufactured by boiling and leaving still using the non-malt raw material using the raw materials as shown above may be sufficient.

  The yeast treated with the low extract water as described above may be added to the fermentation stock solution as a yeast suspension, or may be added to the fermentation stock solution as a more concentrated slurry by centrifugation or sedimentation. good. Alternatively, the supernatant may be completely removed by centrifugation and then added. Further, untreated yeast and treated yeast may be mixed at an appropriate ratio.

The amount of yeast added to the fermentation stock solution can be set as appropriate, and is, for example, about 5 × 10 ⁶ cells / ml to 1 × 10 ⁸ ells / ml. The present invention does not choose a fermentation method. For example, it can be fermented at 8 to 15 ° C. for 1 week to 10 days, which is the fermentation temperature of ordinary beer or sparkling sake. There are no particular restrictions on the temperature rise, temperature drop, and pressurization.
Fermented beverages As fermented beverages for the purpose of the present invention, beer, happoshu, miscellaneous sake, liqueurs, spirits, low alcohol fermented beverages (for example, malt fermented beverages having an alcohol content of less than 1%), non-alcoholic beverages, etc. Beverages are included and the present invention can be practiced with these fermented beverages. Especially, it can use suitably in a beer taste drink.

  The beer-taste fermented beverage of the present invention is a beverage fermented with yeast using a carbon source, a nitrogen source, hops, etc. as a raw material and having a flavor like beer. 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%).

  Among them, the technology of the present invention is also useful for producing a fermented beverage in which a nitrogen source or a carbon source is not necessarily sufficiently contained in a fermentation stock solution and fermentation failure or fermentation delay is likely to occur. Examples of such fermented beverages include 1) beverages with a low malt use ratio, 2) fermented beverages that do not use malt, 3) low sugar or low calorie fermented beverages, and the like. In these beverages, it is highly necessary to pay attention to the control of the amount of organic acid.

  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.

These fermented beverages that tend to cause poor fermentation or delayed fermentation are further described.
1) Fermented beverage with a low malt use ratio Examples of the beverage with a low malt use ratio include fermented beverages in which the use ratio of malt in the raw material excluding water is less than 25%.
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 the problem of poor fermentation in the fermentation process, but if it is used after fractionating the components, the problem of poor fermentation is solved. 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 density | concentration of the water-soluble dietary fiber in a fermentation liquid becomes high. For these reasons, there is a strong tendency for poor fermentation.

  Low sugar or low calorie beer-taste beverages often have a problem of imparting aroma. It is preferred to use corn as the non-wheat grain. 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 under conditions that isoamyl acetate is contained in the supernatant of the fermented product in an amount exceeding 2.0 ppm and less than 10.0 ppm, the obtained fermented beverage is increased 5 to 8 times. It became clear that even if diluted, it became a fermented beverage with excellent flavor (Japanese Patent Application 2005-157921). 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 proportion of trisaccharides, disaccharides and monosaccharides that yeast is likely to assimilate as a carbon source instead of, or in combination with, the dilution method (eg, more than 80% 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. Of these, sparkling liquor and beer-taste fermented beverages are 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.

  It confirmed that the yeast processed by the method of this invention can be used conveniently for manufacture of these fermented drinks.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
[Test method]
Test items and test methods used in this example are shown below. Unless otherwise noted, the test methods in this example were based on this.
1. Test items:
a) extract concentration, b) organic acid concentration, c) FAN (free amino nitrogen) concentration, d) ammonia concentration, e) sensory evaluation.
2. Test method:
a) The extract concentration was measured by the SCABA method [revised BCOJ beer analysis method (2004) 8.3.4 SCABA method].
b) The organic acid concentration of the fermentation broth was measured according to the high performance liquid chromatography method. Separation used ion exclusion chromatography, and detection used the electric conductivity detection method. As the mobile phase solution, p-toluenesulfonic acid was dissolved in pure water, and the buffer solution was dissolved in the mobile phase solution and filtered. The sample was prepared by filtration through a hydrophilic membrane filter, and then placed in a vial for measurement. The measurement was performed after setting the analytical column temperature to 50 ° C. and the neutralization coil temperature to 40 ° C., and flowing the mobile phase solution and the buffer solution until the pressure baseline was stabilized (0.8 mL / min for about 1 hour).
c) About FAN (free amino nitrogen) concentration, TNBSi method [Analytica EBC 4th ed, 1987 E143].
d) About ammonia concentration, it measured by F-kit ammonia of Boehringer Mannheim.
e) For sensory evaluation, 10 trained panelists drank wort and beer in an odorless sensory room and evaluated the results.
Example 1: Manufacture of fermented drinks using yeast immersed in low extract water The effect on yeast due to the presence or absence of immersion in low extract water was examined.

AJL3112 (hereinafter, yeast A) was used as the yeast. After using for the production of happoshu with a malt use ratio of 25%, the yeast was settled and recovered to obtain a recovered yeast slurry. In the yeast slurry, the yeast volume was about 60%. These yeasts were added and suspended in tap water sterilized by filtration at 0 ° C. to obtain low extract water having an extract concentration of 0.18 w / w%. The concentration of yeast in this low extract was 2 × 10 ⁸ cells / ml.

  The yeast suspension was left at 0 ° C. for 72 hours. Thereafter, the yeast was collected by centrifugation at 0 ° C., and the supernatant was completely removed to obtain yeast A (treated product 1) that had been immersed in low extract water.

  A non-malt beer taste was prepared using the yeast.

A commercially available sugar syrup was used to make 100 L of 10% by weight sugar solution. After adding corn proteolysate 0.2%, caramel 0.03%, and hops 0.03% to this, 0.2% yeast extract was added and boiled for 60 to 90 minutes, and the hop koji was removed by standing to obtain a fermentation stock solution. . To this fermentation stock solution, yeast A (treated product 1) was added so that the viable cell count was 2 × 10 ⁷ cells / ml and fermented at 13 ° C. for about one week.

  As a control, yeast A obtained by centrifuging the recovered yeast slurry and completely removing the supernatant was directly added to the fermentation stock solution, and fermentation was performed under the same conditions.

  There was no difference in the fermentation process such as the consumption rate of the extract depending on the presence or absence of the treatment. After storing at 0 ° C. for 3 days, the yeast was removed with a filter to obtain a fermentation broth.

  About these fermentation broth, the amount of various organic acids was measured by HPLC. As a result, citric acid, pyruvic acid, acetic acid, lactic acid, succinic acid, and malic acid increased when the treated yeast was used (Table 1).

  Furthermore, carbon dioxide gas was added to the fermented liquid, and the bottle was filled in a beer-taste fermented beverage. As a result of sensory evaluation of the two types of fermented beverages obtained, the invention product was evaluated as having a taste, sharpness, freshness, and richness compared to the target product.

Example 2: Treatment of recovered yeast with natural water Using two types of yeast, the effect on the yeast by the presence or absence of immersion in low extract water was examined.

  As the yeast, AJL3112 (hereinafter referred to as yeast A) or Weihenstephan-172 strain (hereinafter referred to as yeast B) was used.

After use in the production of beer with a malt use ratio of 100%, the yeast was collected by sedimentation to obtain a recovered yeast slurry. In the yeast slurry, the yeast volume was about 60%. These yeasts were added and suspended in natural water at 0 ° C. to obtain low extract water having an extract concentration of 0.18 w / w%. The concentration of yeast in this low extract was 2 × 10 ⁸ cells / ml. The natural water used here contained trace ions such as calcium ions 21.6 ppm, magnesium ions 6.8 ppm, and sulfate ions 33 ppm.

  The yeast suspension was left at 0 ° C. for 24 hours. Thereafter, the yeast was collected by centrifugation at 0 ° C., and the supernatant was completely removed to obtain yeast A (treated product 2) and yeast B (treated product 2).

  Using these yeasts, a low-sugar, low-calorie non-malt beer-taste fermented beverage was prepared.

  A sugar solution was prepared by dissolving 15 kg of a sugar syrup (manufactured by Kato Chemical Co., Ltd.) having a sugar composition of 7% or more with respect to 85 kg of feed water. To this was added 200 g of corn proteolysate, 200 g of caramel dye, 160 g of pellet hop, and 10 g of a high-temperature high-pressure processed product of corn fiber. 200 g of yeast extract was added. These were boiled for 60 minutes, and then allowed to stand to remove corn fibers and hop straws to obtain a fermentation stock solution.

To this fermentation stock solution, yeast A (treated product 2) and yeast B (treated product 2) subjected to low extract soaking treatment were added so that the number of viable cells was 2 × 10 ⁷ cells / ml, respectively, and the temperature was 15 ° C. And fermented for 7 days. As a control, each of the yeast A and B happoshu recovered yeast slurries was centrifuged, and the supernatant completely removed was added to the fermentation stock solution as it was, and fermentation was performed under the same conditions.
There was no difference in the fermentation process such as the consumption rate of the extract depending on the presence or absence of the treatment. After the carbon source utilization was completed, the yeast was removed by filtration to obtain a fermentation broth.

  About these fermentation broth, the amount of various organic acids was measured by HPLC. As a result, for both yeast A and yeast B, pyruvic acid, acetic acid, lactic acid, succinic acid, and malic acid increased when the treated yeast was used compared to the untreated yeast. (Table 2).

  Furthermore, the fermented liquor using the treated yeast was diluted with 4 times the volume of degassed water, added with carbon dioxide gas, packed in a bottle, and a low-sugar, low-calorie fermented beverage was created. The obtained two kinds of invention products were evaluated as having a taste, sharpness, freshness, and richness.

Example 3
After using for the production of happoshu with a malt use ratio of 25%, the yeast was settled and recovered to obtain a recovered yeast slurry. In the yeast slurry, the yeast volume was about 30%. Nine times the volume of natural water at 0 ° C. was added to the recovered yeast slurry. At that time, the extract concentration was 0.18 w / w%. The yeast suspension was left at 0 ° C. for 8 hours. Thereafter, the yeast was precipitated and separated, and the volume was concentrated to 1/10 volume, that is, the volume of the original yeast slurry to obtain a suspension containing yeast A (treated product 3). According to Production Example 1, a fermentation stock solution was produced that was fermented at a temperature of 15 ° C. for 7 days.

  As a control, the happoshu recovered yeast slurry before treatment was added in 1/20 volume in volume and fermented at a temperature of 15 ° C. for 7 days.

  There was no difference in the fermentation process such as the consumption rate of the extract depending on the presence or absence of the treatment. After the carbon source utilization was completed, the yeast was removed by filtration to obtain a fermentation broth. When the organic acid in the fermentation broth was measured by HPLC, as shown in Table 3, using treated yeast was better than using untreated yeast, pyruvic acid, acetic acid, lactic acid, succinic acid. , Malic acid was increasing.

  Furthermore, it diluted with 4 times volume deaeration water with respect to fermented liquor, the carbon dioxide gas was added, and the low sugar and low calorie fermented drink was created.

  As a result of the sensory test, the invention product 3 was improved in flavor due to the increase in organic acid, such as sharpness and freshness, compared with the target product 3.

Example 4
We examined how much amino acids and ammonia leaked out when yeast was immersed in low extract water with different ion concentrations.

From the mash of 25% malt happoshu, 2 g of wet cells of yeast B obtained by centrifugal recovery were suspended in 50 ml of the following two types of calcium ionized water.
1) Calcium ion water having a calcium ion concentration of 20 ppm, which is obtained by adding 51.5 mg / ml calcium chloride dihydrate and 25.8 mg / ml calcium sulfate dihydrate to deionized water.
2) Calcium ion water containing calcium chloride dihydrate 386.3 mg / ml and calcium sulfate dihydrate 193.2 mg / ml and having a calcium ion concentration of 150 ppm.

The concentration of yeast in this low extract was about 1 × 10 ⁸ cells / ml. Moreover, when the yeast suspension was centrifuged and the extract concentration of the supernatant was measured, the extract concentration of the yeast suspension was 0.01 w / w%.

  Both yeast suspensions were allowed to stand at 0 ° C. for 4 hours and then centrifuged to measure the free amino acid concentration and ammonia concentration of the supernatant. As a result, as shown in Table 4, leakage of each component from the yeast cells was observed.

  Using the yeast after the immersion treatment and the yeast before the treatment, a non-malt beer-taste beverage was brewed by 200 ml cylinder fermentation as follows.

A commercially available sugar syrup was used to prepare 5 L of a 10% by weight sugar solution. After adding corn proteolysate 0.2%, caramel 0.03%, and hops 0.03% to this, 0.2% yeast extract was added and boiled for 60 to 90 minutes, and the hop koji was removed by standing to obtain a fermentation stock solution. . To this fermentation stock solution, yeast was added so that the viable cell count was 2 × 10 ⁷ cells / ml, and the mixture was fermented at 13 ° C. for about one week. About these fermentation broths, the amount of acetic acid was measured by HPLC. As a result, as shown in Table 5, acetic acid was increased in the case of using the treated yeast than in the case of using the untreated yeast.

From the above, it was considered that the yeast immersed in the low extract water leaks nitrogen sources such as amino acids and ammonia from the yeast cells, which is important for increasing the amount of organic acid after fermentation.
Example 5
The influence of the temperature during immersion of the yeast and the immersion time was examined. Happoshu mash mash yeast (Weihenstephan-34 strain) with a malt use ratio of 25% was settled and recovered to obtain a recovered yeast slurry. Deionized water at 0 ° C., 15 ° C., and 25 ° C. was added to the yeast slurry to suspend the yeast. When the yeast suspension was centrifuged and the extract concentration of the supernatant was measured, it was 0.4 w / w%. The concentration of yeast in the yeast suspension was about 1 × 10 ⁹ cells / ml.

  The yeast suspension was left at each temperature for 2, 4 and 8 hours. Thereafter, the yeast was collected by centrifugation at 0 ° C., and the supernatant was measured for free amino acid concentration and ammonia concentration. As a result, as shown in Tables 6 and 7, leakage of free amino acids and ammonia was clearly observed in the treatment time of 2 hours at any temperature.

  Using these treated yeasts (left at 0 ° C or 25 ° C for 2, 4, 8 hours) and untreated yeast, non-malt beer-taste beverages were brewed in 200 ml of cylinder fermentation as follows. .

A commercially available sugar syrup was used to prepare 5 L of a 10% by weight sugar solution. After adding corn proteolysate 0.2%, caramel 0.03%, and hops 0.03% to this, 0.2% yeast extract was added and boiled for 60 to 90 minutes, and the hop koji was removed by standing to obtain a fermentation stock solution. . To this fermentation stock solution, yeast was added so that the viable cell count was 2 × 10 ⁷ cells / ml, and the mixture was fermented at 13 ° C. for about one week.

  About these fermentation broths, the amount of acetic acid was measured by HPLC. As a result, as shown in Table 8, acetic acid was increased in the case of using the treated yeast than in the case of using the untreated yeast.

  From Examples 4 and 5, as the low extract water, the same effect can be obtained with water containing ions such as calcium in addition to deionized water, and the effect can be obtained at any temperature of 0 ° C. to 25 ° C., It was found that a sufficient effect can be obtained with a treatment time of 2 hours.

  According to the present invention, the amount of organic acid in a fermented beverage could be increased by simply immersing the yeast in a low osmotic pressure state without changing any of the raw material, the fermentation stock solution production process, the yeast, and the fermentation process. Regarding the adjustment of the amount of organic acid, the labor and time required for conventional studies can be saved, and since it can be applied to all fermented beverages, industrial applicability is enormous.

Claims (10)

In the manufacturing method of the fermented drink including the process of adding yeast to fermented undiluted | stock fermenting and obtaining a fermented liquid by alcoholic fermentation, yeast is the yeast immersed in the low extract water, The manufacturing method of the fermented drink characterized by the above-mentioned. The method for producing a fermented beverage according to claim 1, wherein the organic acid in the fermentation liquid derived from yeast metabolism is increased. The method for producing a fermented beverage according to claim 1 or 2, wherein the low extract water is low extract water having an extract concentration of 0.4 w / w% or less. The temperature of a low extract is 0-5 degreeC, The manufacturing method of the fermented drinks of Claim 1, 2, or 3 characterized by the above-mentioned. The method for producing a fermented beverage according to any one of claims 1 to 4, wherein the yeast is immersed in low extract water for 2 to 72 hours. The manufacturing method of the fermented drinks in any one of Claims 1-5 whose yeast is beer yeast. The yeast according to any one of claims 1 to 6, wherein the yeast is immersed in low extract water at a concentration of 5 x 10 ⁶ to 1 x 10 ⁹ cells / ml. Production method. The method for producing a fermented beverage according to any one of claims 1 to 7, wherein the fermented beverage is a beer-taste fermented beverage. The method for producing a fermented beverage according to claim 8, wherein the fermented beverage is beer, happoshu, miscellaneous sake, liqueurs, spirits, or a low alcohol fermented beverage. The method for producing a fermented beverage according to claim 8, wherein the fermented beverage is a low-sugar beer-taste beverage or a low-calorie beer-taste beverage.