JP2007074925A - Alcoholic beverage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an alcoholic beverage having functions to suppress the absorption of sugars and suppress the increase of blood sugar level without deteriorating the characteristic good body taste of alcoholic beverages such as beer, wine, Japanese sake, sparkling liquor, fruit wine and liqueur and provide a method for the production of the beverage. <P>SOLUTION: The invention provides an alcoholic beverage containing L-arabinose, an alcoholic beverage containing sucrose and L-arabinose in an amount of 0.1-50 mass% based on the sucrose, and a method for producing an alcoholic beverage by adding L-arabinose and/or a material containing L-arabinose to a raw material mixture before alcoholic fermentation and carrying out alcoholic fermentation. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an alcoholic beverage and a method for producing the same.

  Alcohols are naturally produced by fermenting saccharides and converting them into alcohols, so that inevitably a lot of saccharides are contained. In recent years, there are many cases where saccharides are added for the purpose of improving taste quality after brewing. On the other hand, for example, liqueurs made by pickling fruits such as plum wine usually use a large amount of sugar when pickled. For these reasons, most alcohols are high in calories, causing an increase in blood sugar level and obesity.

  In view of this situation, products that give you an image of health, such as low calories, low sugars, and purine cuts, have finally appeared in the market for Happoshu, other miscellaneous sake, and some liqueurs. It is out. One such alcohol is a non-insulin-secreting sweetener as a sweetener and is an alcohol that uses a high-intensity sweetener, fructose, glycine, alanine, etc. Beverages are known (see, for example, Patent Document 1).

On the other hand, L-arabinose is a non-caloric non-caloric carbohydrate having a taste similar to sucrose, and also inhibits disaccharide hydrolase such as sugar. The effect of suppressing the rise in value is also known. A body fat accumulation inhibitor containing L-arabinose utilizing such characteristics of L-arabinose (see, for example, Patent Documents 2 and 3), and a prophylactic / therapeutic agent for hyperglycemia associated diseases (for example, see Patent Document 4). ), Diet sweeteners, anti-obesity agents (see, for example, Patent Document 5), pet foods (see, for example, Patent Document 6), and the like. However, L-arabinose has not yet been included in alcoholic beverages.
JP-A-2005-87052 JP-A-7-309765 JP-A-7-242551 JP-A-6-65080 Japanese Patent No. 3659631 JP-A-2-299555

  In the above-mentioned products that image health, there is a problem that the taste quality is lowered compared to conventional alcohols because components such as sugar, amino acids and nucleic acids related to taste quality are removed and / or converted. . This is because, when trying to produce low-sugar, low-calorie alcohols, sugars must be removed or converted. For example, if these sugars are removed before alcohol fermentation, it is effective. This is because fermentation is not performed. In addition, sucrose, glucose, and fructose, which are commonly used in the case of alcohols to which saccharides are added after alcohol fermentation, have formed good taste qualities. It was decreasing. Furthermore, even if these sugars are converted into low-calorie sugars such as sucralose, aspartame, acesulfame K, stevia extract, sorbitol, maltitol, erythritol, palatinose, xylose, xylitol, mannitol, various oligosaccharides, etc. “Egu taste” and persistent sweetness had come out. As a result, conventional products such as low calories, low sugars, and purine cuts cannot maintain the conventional taste.

  Also in the alcoholic beverage described in Patent Document 1, high-intensity sweeteners, glycine, and alanine lower the taste for the reasons described above, and fructose is metabolized independently of insulin, and thus has a blood sugar level. There was a problem that the increase was delayed, but the sugar was metabolized and became one of the causes of obesity.

  Because of these problems, some liqueurs that extract fruit extract, such as plum wine, which has no substitute for sugar in terms of taste quality, extract extraction efficiency, etc., have low sugar and low calorie health. There were few products to image.

  The present invention has been made in view of the above circumstances, and does not impair the high-quality taste with a rich taste inherent in alcoholic beverages such as beer, wine, sake, happoshu, fruit liquor, and liqueurs. Furthermore, an object of the present invention is to provide an alcoholic beverage having functionality such as a carbohydrate absorption inhibitory effect and a blood sugar level increase inhibitory effect, and a method for producing the alcoholic beverage.

  As a result of intensive studies to achieve the above object, the present inventors have included L-arabinose, which has a sweetness similar to that of sugar and is known to suppress the absorption of carbohydrates. The present inventors have found that the above problems can be solved and have completed the present invention.

  That is, the gist of the present invention is an alcoholic beverage characterized by containing L-arabinose, and preferably sucrose and 0.1% by mass to 50% by mass with respect to the sucrose. L-arabinose is contained, It is the said alcoholic drink characterized by the above-mentioned.

  In another aspect of the present invention, the method for producing an alcoholic beverage is characterized in that after L-arabinose and / or L-arabinose-containing material is added to the raw material mixture before the step of alcoholic fermentation, alcoholic fermentation is performed. Further, the present invention provides an L-arabinose-containing product and an enzyme having an activity of acting on the L-arabinose-containing product to release L-arabinose before the alcohol fermentation step. After adding to a raw material mixture, while carrying out alcoholic fermentation, L-arabinose is liberated, The summary is the manufacturing method of the said alcoholic beverage characterized by the above-mentioned.

  According to the present invention, the body fat accumulation is suppressed, diabetes is prevented, and obesity is suppressed by suppressing the absorption of carbohydrates and the increase in blood sugar level while maintaining the original rich taste of alcoholic beverages. An alcoholic beverage having a high preventive action can be provided and is extremely effective as a dieting alcoholic beverage for those who are concerned about dieting or blood sugar levels.

  In addition, the saccharide | sugar here is what can be absorbed as it is by humans, or can be decomposed | disassembled and absorbed with an enzyme, for example, monosaccharides, such as D-glucose, D-fructose, D-galactose, and disaccharides, such as sucrose. It refers to polysaccharides such as degradable oligosaccharides, starches and dextrins that are more than trisaccharides.

  Hereinafter, the present invention will be described in detail.

  The alcoholic beverage in the present invention is an alcoholic beverage based on the liquor tax law containing 1% or more of alcohol, and is made from beer, wine, sake, sparkling wine, whiskey, brandy, shochu, vodka, rum, gin, fruit juice or fruit. And selected from the group consisting of fruit liquors, liqueurs, cocktails, and other miscellaneous sake. Among these, beer, wine, sake, sparkling liquor, fruit liquor, liqueurs, and other miscellaneous liquors are preferred, and in particular, alcoholic beverages of the type produced by adding sucrose, such as fruit juice or fruit More preferred are fruit liquors, liqueurs and cocktails.

  The non-distilled liquor in the present invention is an alcohol that is not a distilled liquor such as shochu, whiskey, brandy, vodka, gin, etc., which has a volatile content after a fermentation process after fermentation, such as beer, sparkling liquor, wine And sake.

  Any L-arabinose may be used in the present invention as long as the effects of the present invention are not impaired. For example, a high-purity powder may be used, or a composition containing L-arabinose may be used. In addition, L-arabinose is derived from a chemically synthesized product and a natural product, but considering the possibility of impurities remaining in the chemically synthesized product, a product derived from a natural product is preferable. Examples of natural products that are raw materials for producing L-arabinose include corn fiber, gum arabic, and beet pulp containing arabinan, arabinoxylan, and arabinogalactan, which are polysaccharides containing L-arabinose as a constituent sugar. Among these, L-arabinose obtained from sugar beet (beet or sugar radish) as a raw material is preferable from the viewpoint of safety and price.

  As a method for obtaining L-arabinose from the natural product, L-arabinose may be liberated by acid degradation or enzymatic degradation of arabinan or the like and then purified to a predetermined purity. The case of enzymatic decomposition will be specifically described as an example. L-arabinose is added by adding 10 times the amount of water to beet pulp and allowing a food enzyme such as Sumiteam PX (manufactured by Shinnippon Chemical), Sumiteam ARS (manufactured by Shinnippon Chemical), or cellulosin GM5 (manufactured by HIBI) to act. Can be liberated. In the present invention, this enzymatic degradation product can be used as it is, or after separating the beet pulp residue by filtration or centrifugation, the liberated L-arabinose is treated with, for example, ultrafiltration, ion exchange, column chromatography, activated carbon treatment. Etc. can also be used after purification (for details, see JP-A No. 2001-286294, JP-A No. 2002-95491, JP-A No. 2002-209597, etc.).

  The amount of L-arabinose contained in the alcoholic beverage of the present invention is not limited as long as the effect of the present invention is not impaired, but is 0.01% by mass to 20% by mass with respect to the alcoholic beverage, and 0.05% by mass to It is preferably 10% by mass, and more preferably 0.05% by mass to 1% by mass. When the addition amount of L-arabinose is lower than this range, the effect of the present invention may not be obtained, and even if the addition amount is higher than this range, an increase in the effect can no longer be expected.

  Moreover, since L-arabinose has a disaccharide hydrolase inhibitory action, it can exert a great effect especially in alcoholic beverages containing sucrose. Therefore, in the alcoholic beverage containing sucrose, the amount of L-arabinose contained in the alcoholic beverage is 0.1% by mass to 100% by mass with respect to sucrose contained in the alcoholic beverage, and 0.5 % By mass to 50% by mass is preferable, and 0.5% by mass to 15% by mass is more preferable. If the amount of L-arabinose relative to sucrose is lower than this range, the effect may not be obtained, and even if the amount is higher than this range, an increase in the effect can no longer be expected.

  Next, the manufacturing method of the 2nd alcoholic beverage of this invention is demonstrated.

  Usually, the method for producing an alcoholic beverage includes a step of subjecting the raw material to alcohol fermentation with koji and / or yeast and / or lactic acid bacteria, which may be a single step or two or more steps. Thereafter, in the case of distilled liquor, the volatile matter is recovered by distillation.

  In the production of liqueurs, fruits, herbs and other flavor components are soaked in distilled liquor with a high alcohol concentration produced in this way, and this is distilled, and the distillate is sweetened and colored as necessary. Distilling for a certain period of time, soaking fruit, herbs, etc. in distilled liquor and leaving them for a certain period of time, followed by soaking, filtering, sweetening, coloring, etc. The essence method etc. which perform sweetening and coloring are performed. When dipping, icing sugar is often added together. In any of the production methods, the water is finally added before or after aging to adjust the concentration.

  Ome is the most common fruit used in the production of liqueurs. , Grapefruit, kumquat, quince, kiwi, mulberry, brieberry, oysters, pomegranate, figs, gummy, etc. can be used, and only one of these can be used, or two or more can be mixed Sometimes used.

  In the production method of the present invention, L-arabinose may be added in any of the steps for producing an alcoholic beverage as described above. That is, L-arabinose may be added in the middle of each step of brewing, extraction or immersion, or may be added in the final step. For example, when added at the brewing stage, it can be added at any stage of raw material charging, fermentation, and ripening, and the added L-arabinose is almost all contributed by yeast, koji mold, lactic acid bacteria, etc. that are usually used for alcohol fermentation. Therefore, it remains as it is until the final process. However, in the case of distilled liquor such as whiskey, brandy, shochu, etc., which includes a distillation step in production, L-arabinose does not evaporate in the distillation step, so it must be added after the distillation step.

  In alcohols such as beer, sake and wine, the use of raw materials is regulated by laws and regulations, and L-arabinose and / or L-arabinose-containing materials may not be added after fermentation. In such a case, it is preferable to add as an auxiliary material before fermentation.

  In addition, when L-arabinose is added at the stage of extraction of fruit components and immersion in alcohol such as fruit, the addition method and stage of addition are not particularly limited, and it is added to the tank before and / or after extraction. It may be added to the immersion tank.

  The form of L-arabinose at the time of addition may be powder or aqueous solution. In addition, L-arabinose may be used that has been purified to a high purity, or an enzyme-decomposed product and / or a product that has been roughly purified by ultrafiltration, ion exchange, column chromatography, activated carbon treatment, or the like. May be. Further, it may be used in a form in which other components are blended, and examples thereof include dextrin, indigestible dextrin, lactose, oligosaccharides, amino acids, vitamins, etc. Indigestible dextrins that act to moderate the rise are particularly preferred.

  What is necessary is just to add a required quantity so that the quantity of L-arabinose to add may become the density | concentration of L-arabinose which will be contained in the final alcoholic beverage.

  In the present invention, alcohol fermentation may be performed by adding an arabinose-containing material to the raw material mixture before alcohol fermentation. Here, the arabinose-containing material is a composition containing L-arabinose in the form of a constituent sugar, specifically, sugar beet, apple, soybean, corn, rice containing arabinan, arabinoxylan, arabinogalactan and the like. , Wheat, peanut, mandarin orange, beet pulp, apple fiber, soybean meal, corn fiber, rice bran, wheat bran, mandarin orange juice, shochu, sake lees, and the like. Furthermore, these are subjected to treatments such as enzymatic decomposition, acid decomposition, thermal decomposition, and alkali decomposition to include oligosaccharides having a relatively low molecular weight.

  When alcoholic fermentation is performed by adding an arabinose-containing material to a raw material mixture before alcohol fermentation, adding an enzyme having an activity of liberating arabinose by acting on the L-arabinose-containing material is liberated. -It is preferable because the amount of arabinose can be increased. Examples of such enzymes include arabanase, pectinase, hemicellulase, etc. Among them, arabanase, pectinase and the like are preferable.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

Example 1 [L-arabinose-containing plum wine]
Ome 1.0kg and white liquor 1.8L, rock sugar 1.0kg, beet pulp-derived L-arabinose powder (Unitika Ltd., purity 97%) 31g were soaked in a glass bottle and stored in a cool and dark place for 6 months. An arabinose-containing plum wine was prepared. The L-arabinose concentration in this L-arabinose-containing plum wine was 0.9% by mass.

Example 2 [L-arabinose-containing loquat]
Biwa 1.0kg, white liquor 1.8L, rock sugar 1.0kg, beet pulp-derived L-arabinose powder (Unitika Ltd., purity 97%) 31g was soaked in a glass bottle and stored in a cool and dark place for 6 months. An arabinose-containing loquat was prepared. The L-arabinose concentration in this L-arabinose-containing loquat was 0.9% by mass.

Comparative Example 1
Plum wine was prepared in the same manner as in Example 1 except that L-arabinose was not added.

Example 3
An L-arabinose-containing plum wine was produced in the same manner as in Example 1 except that the amount of L-arabinose added was 100 g. The L-arabinose concentration in this L-arabinose-containing plum wine was 2.8% by mass.

Example 4 [L-arabinose-containing sparkling liquor]
10 g of L-arabinose powder derived from beet pulp (Unitika Ltd., purity 97%) was added to 1 L of Happoshu "Tareisei" manufactured by Kirin Brewery Co., Ltd. and dissolved to prepare L-arabinose-containing Happoshu. . The L-arabinose concentration in this L-arabinose-containing sparkling liquor was 1.0%.

Comparative Example 2
In Example 4, a sucrose-containing sparkling liquor was produced in the same manner except that sucrose was added instead of L-arabinose.

Example 5 [L-arabinose-containing beer]
970 g of malt extract and 16 L of water were added to the pot, and the mixture was boiled for 1.5 hours. After allowing to cool to 30 ° C., add 600 g of sucrose and 100 g of beet pulp-derived L-arabinose powder (manufactured by Unitika Ltd., purity 97%), transfer to a sterilized 20 L plastic container, and add all of the attached beer yeast. did. This was statically cultured at 20 ° C. for 2 weeks, then filled into 500 ml beer bottles, 3 g of granulated sugar was added, and each was sealed using a stopper. The beer bottle was left in a dark place at 16 ° C. to perform secondary fermentation. Three weeks later, the bottle was removed and confirmed, and amber beer was made. The L-arabinose concentration in this L-arabinose-containing beer was 0.6% by mass.

Example 6 [Confirmation test of blood glucose level increase inhibitory effect]
The transition of blood glucose level after ingesting the alcoholic beverages produced in Examples 1 to 4 and Comparative Examples 1 and 2 was confirmed. Five healthy adults (20 to 30 years old, 3 men, 2 women) explained the purpose of the experiment and cooperated as volunteers. Each person ingested 50 ml of the alcoholic beverage of Example 1 from a stable blood glucose level on an empty stomach, and after 15 minutes, 30 minutes, 45 minutes, 60 minutes, 90 minutes, and 120 minutes later Was measured using “Freestyle, Lancet” manufactured by Kissei Pharmaceutical Co., Ltd.

  Two days later, the same five adults were allowed to take the alcoholic beverage of Comparative Example 1 again, and the blood glucose level was measured in the same manner. Thus, the ingestion test was conducted every other day in the order of Example 2, Example 3, Example 4, and Comparative Example 2. The average of the blood glucose level transition data of five people is shown in FIG. As a result, it was confirmed that when the L-arabinose-containing alcoholic beverage was ingested, the increase in blood glucose level was clearly suppressed as compared with the case where it was not.

Comparative Example 3
In Comparative Example 1, sucralose was prepared in the same manner except that 100 g of sucralose (manufactured by Saneigen F.F.I.), a sweetener with a sweetness 600 times that of sugar, was added instead of 1.0 kg of icing sugar. Containing plum wine.

Example 7 [Evaluation test of taste quality]
5 females in their 20s to 40s, 5 males cooperated, and each of the alcoholic beverages containing L-arabinose of Examples 1 to 5 was manufactured in the same manner, but L-arabinose was We had you compare drinking alcoholic beverage which was not added. In addition, Comparative Example 3 was compared with the alcoholic beverage of Example 1.

  The taste quality was evaluated in the following five stages.

1: Slightly worse 2: Slightly worse 3: No change 4: Slightly delicious 5: Delicious
In addition, the body taste was similarly evaluated in the following five stages.

1: Insufficient body taste 2: Insufficient body taste 3: Unchanged 4: Slightly enhanced body taste 5: Increased body taste
Table 1 shows the total score and average value of the results of 10 people. As a result, those containing L-arabinose were not evaluated as “1” or “2” in any of the tests, and were evaluated as “3” or higher, and the average value was also improved in taste quality, in particular, richness. It was suggested.

It is a figure which shows the blood glucose level raise inhibitory effect of the alcoholic beverage of this invention.

Claims (4)

An alcoholic beverage characterized by containing L-arabinose. The alcoholic beverage according to claim 1, comprising sucrose and 0.1% by mass to 50% by mass of L-arabinose based on the sucrose. The method for producing an alcoholic beverage according to claim 1, wherein the alcohol fermentation is performed after the L-arabinose and / or L-arabinose-containing material is added to the raw material mixture before the step of alcohol fermentation. An L-arabinose-containing material and an enzyme having an activity of acting on the L-arabinose-containing material to liberate L-arabinose are added to the raw material mixture before the alcohol fermentation step, followed by alcohol fermentation and L The method for producing an alcoholic beverage according to claim 1, wherein arabinose is liberated.