JP2010081906A - Method for producing fermented beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented beverage using a dextrin as raw material, with good balance between sweetness and acidity and presenting refreshing mouth-touch feel, entirely unlike conventional beverages such as Amazake (sweet alcoholic drink made from Sake lees). <P>SOLUTION: The fermented beverage with good balance between sweetness and acidity and with refreshing mouth-touch feel is obtained by the following process: a dextrin-dissolved solution is incorporated with rice koji using koji mould for producing Shochu such as white koji mould, and a saccharification enzyme such as α-amylase, β-amylase, α-glucosidase, glucoamylase or transglucosidase, followed by conducting a fermentation. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention provides a fermented beverage that balances sweetness and sourness and has a refreshing taste by adding rice bran using koji mold for shochu production to a dextrin solution and further adding saccharifying enzyme to perform fermentation. To do.

Currently, there are various beverages on the market. However, many of these beverages are artificial, and those in line with the recent natural orientation are limited to vegetable beverages and tea beverages.

Amazake, a highly nutritious beverage made from rice and a fermented beverage that does not contain alcohol, has been known for a long time. This is the current situation. This is because there is a smell peculiar to Amazake, and Amazake has a weak acidity, but it is insufficient for a clean mouthfeel. Furthermore, rice is expensive, and the work process is troublesome.

Therefore, after saccharification of one or more of rice bran, wheat straw, and soybean meal, saccharification and fermentation is performed by adding the sake lees and yeast that live in yeast, and saccharification and fermentation is stopped when the alcohol content is less than 1%. A method for producing brewed drinking water characterized in that the rice or rice extract is saccharified with rice bran or starch-degrading enzyme, followed by fermentation with addition of organic acid-producing yeast, Fermented beverages from rice characterized by stopping the fermentation at a stage where the alcohol content is less than 1% (see, for example, Patent Document 2), and a step of roasting and grinding after carefully selecting brown rice and white rice, and this grinding After mixing brown rice and white rice at a predetermined ratio, adding a liquefied enzyme and decomposing the enzyme to obtain a primary enzyme degrading solution, and adding this saccharifying enzyme, proteolytic enzyme and pectin degrading enzyme Second, let the enzyme break down A rice beverage comprising: a step of obtaining an enzymatic degradation solution; a step of adding a sucrose fatty acid ester to the secondary enzymatic degradation solution and emulsifying and homogenizing; and a step of filling / packaging in a predetermined container after sterilization at a high temperature for a short time. A manufacturing method (for example, see Patent Document 3) has been proposed.

However, there has been no fermented beverage that is excellent in light taste and smell, has a good balance between sweetness and sourness, and has a refreshing taste.

JP-A 61-005766 JP 06-141829 A JP 2000-232870 A

The present invention has been made in view of the present situation, and provides a fermented beverage having a refreshing taste with a balance between sweetness and sourness, using dextrin which is cheaper than rice and easy to use as a raw material. It is intended.

As a result of intensive research to solve the above problems, the present inventor has added rice bran using koji mold for shochu production to a dextrin solution, and further added saccharifying enzyme thereto to perform fermentation. The present inventors have found that a fermented beverage having a balanced sweetness and sourness and a refreshing taste can be obtained, which is completely different from other beverages such as Amazake.

That is, the present invention is as follows.
Item 1. A method for producing a fermented beverage from dextrin, wherein fermentation is performed by adding rice bran and saccharifying enzyme using koji mold for shochu production to a solution in which dextrin is dissolved.
Item 2. Item 2. The method for producing a fermented beverage according to Item 1, wherein the koji mold for producing shochu is white koji mold.
Item 3. Item 2. The method for producing a fermented beverage according to Item 1, wherein the saccharifying enzyme is at least one selected from transglucosidase, α-amylase, β-amylase, glucoamylase, and α-glucosidase.
Item 4. A fermented beverage obtained by performing fermentation by adding rice bran and saccharifying enzyme using koji mold for producing shochu to a solution in which dextrin is dissolved.

ADVANTAGE OF THE INVENTION According to this invention, the fermented drink which uses the dextrin which is cheap and easy to use as a raw material, can balance sweetness and sourness, and exhibits a refreshing taste can be provided.

In the present invention, rice bran using koji molds for producing shochu is added to a dextrin solution, and a saccharifying enzyme is added, followed by fermentation. By this fermentation, the balance between sweetness and sourness can be adjusted, and the desired fermented beverage can be obtained by providing a clean mouthfeel.

The rice bran using the koji mold for producing shochu used in the present invention can be obtained by breeding koji mold for producing shochu on steamed rice. For example, to rice that has been pregelatinized by steaming by a conventional method, 0.001 to 0.01 times the amount of koji mold for producing shochu is seeded and cultured at 20 to 35 ° C. for 40 to 55 hours, Obtained by increasing gonococci.

Examples of the koji mold for producing shochu include white koji molds (for example, Aspergillus shirousami ) and awamori black koji, but white koji molds are particularly preferable.

As the saccharifying enzyme used in the present invention, one or more selected from transglucosidase, α-amylase, β-amylase, glucoamylase and α-glucosidase can be used.

The amount of saccharifying enzyme used in the present invention is not particularly limited as long as dextrin can be decomposed. For example, 0.004 to 4 parts by mass, preferably 0.04 to 0.4 parts by mass with respect to 100 parts by mass of dextrin. A part by mass, more preferably 0.1 part by mass can be exemplified.

The dextrin of the present invention can be obtained by hydrolyzing starch with an enzyme, heat, acid or the like, and may be linear or branched in terms of structure.

The dextrin solution used in the present invention is obtained by dissolving the above dextrin in water, and the amount of dextrin added is 10 to 40% by mass, preferably 15 to 33% by mass, more preferably 20 to 30% by mass. Use things. If it is 40 mass% or more, the target flavor and taste cannot be obtained even if it is fermented, and if it is 10 mass% or less, the solution becomes cloudy.

The present invention is obtained by adding a rice bran and saccharifying enzyme using koji mold for producing shochu to a solution in which the above dextrin is dissolved, followed by fermentation, and stopping the fermentation at a stage where the alcohol content is less than 1%. The present invention relates to a method for producing a fermented beverage.

Fermentation conditions after adding rice bran and saccharifying enzyme using koji mold for shochu production to a solution in which dextrin is dissolved may be any conditions under which fermentation is suitably performed, for example, 40 to 60 ° C., preferably 50 What is necessary is just to ferment at -55 degreeC for 10 hours or more, Preferably it is 18 to 24 hours.

When fermentation is carried out at 40 ° C. or lower, the action of the saccharifying enzyme is weak and sweetness becomes weak. When fermentation is carried out at 60 ° C. or higher, the saccharifying enzyme is inactivated, which is not preferable.

After the fermentation reaction, the fermentation broth and the fermentation residue are separated from the obtained fermentation broth by centrifugation, filtered, and then sterilized to obtain a target fermented beverage. In addition, according to taste, it is also possible to adjust the flavor appropriately by diluting with carbonated water or water, or adding a fragrance, a colorant or the like thereto.

The fermented drink obtained as described above becomes a fermented drink exhibiting a refreshing taste with a balance between sweetness and sourness.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples.

Experimental example 1
1. Preparation of rice bran using koji mold for shochu production Retort rice 1 pack (200 g) was heated in a microwave oven at 700 W for 1 minute 40 seconds and cooled to around 40 ° C. White koji mold: shochu K-type fungus (manufactured by Bioc)) suspended in water) and mixed well, followed by incubation at 30 ° C. for 50 hours.

2. Production of fermentation broth 100 g dextrin (Amicol 7-H (manufactured by Nissho Chemical Co., Ltd.)) was dissolved by heating with 300 g water and the temperature was lowered to 55 ° C. or lower, and the above koji mold for producing shochu was used. Rice bran and the amount of saccharifying enzyme shown in Table 1 (four-stage TG-B (mixture of α-amylase, transglucosidase and β-amylase: Amano Enzyme)) dissolved in a small amount of water are added, The mixture was stirred well and fermented at 53 ° C. for 20 hours.

Thereafter, the fermented solution is centrifuged at 8000 rpm for 20 minutes using a centrifuge (manufactured by KUBOTA) to separate the fermented solution, suction filtration is performed, and the filtrate is recovered, and reaches 93 ° C. The mixture was pasteurized and cooled to 10 ° C. in a refrigerator.

The cooled fermentation broth was filtered again using a filter aid (KC floc). The results of sensory evaluation of this filtered fermentation broth are shown in Table 1.

○：美味しい △：美味しくはないが、不味くもない ×：不味い

○: Delicious △: Not tasty but not tasty ×: Tasty

As shown in Table 1, when the amount of enzyme used for 25 g of dextrin was 1 mg or less, the beverage had a weak sweetness and a strong acidity and astringency. On the other hand, when the amount of enzyme used for 25 g of dextrin was 250 mg or more, the beverage had a strong sweet taste and did not feel sour. When the amount of enzyme used for 25 g of dextrin was 25 mg, the balance was the best and the flavor was refreshing. As I moved away from it, the refreshing feeling disappeared.

Experimental example 2
1. Preparation of rice bran using various koji molds Retort rice 1 pack (200 g) was heated in a microwave oven at 700 W for 1 min 40 sec, cooled to around 40 ° C., and then 2 mL of seed koji suspension (see koji (Table 2)) Was suspended in 10 times the amount of water) and mixed well, followed by incubation at 30 ° C. for 50 hours.

2. Production of fermentation broth 100 g dextrin (Amicol 7-H (manufactured by Nissho Chemical Co., Ltd.)) was dissolved by heating with 300 g water and the temperature was lowered to 55 ° C. or lower, and the above koji mold for producing shochu was used. Rice bran and 0.1 g of saccharifying enzyme (4-stage TG-B (mixture of α-amylase, transglucosidase and β-amylase: Amano Enzyme)) were added after dissolving in a small amount of water, stirred well, Fermentation was performed at 53 ° C. for 20 hours.

Thereafter, the fermented solution is centrifuged at 8000 rpm for 20 minutes using a centrifuge (manufactured by KUBOTA) to separate the fermented solution, suction filtration is performed, and the filtrate is recovered, and reaches 93 ° C. The mixture was pasteurized and cooled to 10 ° C. in a refrigerator.

The cooled fermentation broth was filtered again using a filter aid (KC floc). The results of sensory evaluation of this filtered fermentation broth are shown in Table 2.

○：美味しい △：美味しくはないが、不味くもない ×：不味い

○: Delicious △: Not tasty but not tasty ×: Tasty

* White bacterium: Shochu K-type bacterium (manufactured by Bioc)
Awamori black koji mold: Awamori black koji mold (manufactured by Bioc)
Aspergillus oryzae: A good seed for miso (manufactured by Bioc)
Aspergillus sojae: A good seed soya fungus (manufactured by Bioc)
Black-bellied bean sprout (Saccharomyces cerevisiae): Black bean sprout

As described above, when koji molds used for usual beverages were used (except for black bean sprouts), each of the characteristics appeared, but it was finished as a delicious beverage. However, the koji molds used for producing miso and soy sauce such as miso and soy sauce have tastes of miso and soy sauce, respectively, and have a slightly harsh flavor for use as a beverage. In addition, when using black bean sprouts, a strong odor came out, making it impossible to feel refreshed.

Experimental example 3
1. Preparation of rice bran using koji mold for shochu production Retort rice 1 pack (200 g) was heated in a microwave oven at 700 W for 1 minute 40 seconds and cooled to around 40 ° C. White koji mold: shochu K-type fungus (manufactured by Bioc)) suspended in 10 times the amount of water) and mixed well, followed by incubation at 30 ° C. for 50 hours.

2. Production of fermentation broth 100 g dextrin (Amicol 7-H (manufactured by Nissho Chemical Co., Ltd.)) was dissolved by heating with 300 g water and the temperature was lowered to 55 ° C. or lower, and the above koji mold for producing shochu was used. Rice bran and 0.1 g of the saccharifying enzyme described in Table 3 were dissolved in a small amount of water, added, stirred well, and fermented at 53 ° C. for 20 hours.

Thereafter, the fermented solution is centrifuged at 8000 rpm for 20 minutes using a centrifuge (manufactured by KUBOTA) to separate the fermented solution, suction filtration is performed, and the filtrate is recovered, and reaches 93 ° C. The mixture was pasteurized and cooled to 10 ° C. in a refrigerator.

The cooled fermentation broth was filtered again using a filter aid (KC floc). The results of sensory evaluation of this filtered fermentation broth are shown in Table 3.

○：美味しい △：美味しくはないが、不味くもない ×：不味い

○: Delicious △: Not tasty but not tasty ×: Tasty

* 4-stage TG-B: Mixture of α-amylase, transglucosidase and β-amylase: Amano Enzyme Co. Gluc SBG: Mixture of glucoamylase and α-amylase: Amano Enzyme Co. transglucosidase: Amano Enzyme Co. α- Glucosidase: manufactured by SIGMA Protease: manufactured by SIGMA Cellulosin: hemicellulase, a mixture of food materials: manufactured by HIBI

As described above, α-amylase, transglucosidase and β-amylase mixture; glucoamylase, α-amylase mixture; transglucosidase; However, beverages using protease and hemicellulase became inferior refreshing beverages.

Experimental Example 4
1. Preparation of rice bran using koji mold for shochu production Retort rice 1 pack (200 g) was heated in a microwave oven at 700 W for 1 minute 40 seconds and cooled to around 40 ° C. White koji mold: shochu K-type fungus (manufactured by Bioc)) suspended in water) and mixed well, followed by incubation at 30 ° C. for 50 hours.

2. Manufacture of fermented liquor 100 g of starch or the like listed in Table 4 instead of dextrin is heated and dissolved in 300 g of water, and the temperature is lowered to 55 ° C. or lower. And 0.1 g of saccharifying enzyme (4-stage TG-B (mixture of α-amylase, transglucosidase and β-amylase: Amano Enzyme)) was added to the solution after being dissolved in a small amount of water, stirred well, and 53 ° C. For 20 hours.

Thereafter, the fermented solution is centrifuged at 8000 rpm for 20 minutes using a centrifuge (manufactured by KUBOTA) to separate the fermented solution, suction filtration is performed, and the filtrate is recovered, and reaches 93 ° C. The mixture was pasteurized and cooled to 10 ° C. in a refrigerator.

The cooled fermentation broth was filtered again using a filter aid (KC floc). The results of sensory evaluation of this filtered fermentation broth are shown in Table 4.

評価は、○：美味しい △：美味しくはないが、不味くもない ×：不味い

Evaluation: ○: Delicious △: Not tasty, but not tasty ×: Tasty

* Corn Alpha Y: Corn Starch (Sanwa Starch Co., Ltd.)
Sandeck # 30: Dextrin (Sanwa Starch Co., Ltd.)
Sandeck # 70: Dextrin (Sanwa Starch Co., Ltd.)
NSD-300: Dextrin (manufactured by Sanei Sugar Chemical Co., Ltd.)

From the above, those using powder materials other than dextrin were uniformly strong and wrinkled, did not feel refreshed, and the balance between sweetness and sourness was poor. On the contrary, when dextrin was used, it was uniformly refreshed and finished with a beverage that was easy to drink although there was a difference in flavor.

Example 1. Fermented beverage (lime flavor)
In Experimental Example 1, a fermented liquid using 0.1 part by mass of saccharifying enzyme with respect to 100 parts by mass of dextrin was adjusted to pH 3.8 with lime juice by adjusting the sugar content to about 12 with carbonated water. The obtained beverage had a good balance between sweetness and sourness, a clean aftertaste, and no aftertaste.

Example 2 Fermented beverage (Ginger flavor)
In Experimental Example 2, the fermented liquor using 0.1 parts by mass of saccharifying enzyme with respect to 100 parts by mass of dextrin was adjusted to a sugar level of about 12 with carbonated water, and ginger flavor SP-75799 (San-Eigen FFI Corporation) 50 μL) was added. The obtained beverage had a clean aftertaste and had no off-taste.

According to the present invention, it is possible to provide a fermented beverage that balances sweetness and sourness and exhibits a refreshing taste.

Claims (4)

A method for producing a fermented beverage from dextrin, wherein fermentation is performed by adding rice bran and saccharifying enzyme using koji mold for shochu production to a solution in which dextrin is dissolved. The method for producing a fermented beverage according to claim 1, wherein the koji mold for producing shochu is white koji mold. The method for producing a fermented beverage according to claim 1, wherein the saccharifying enzyme is at least one selected from α-amylase, β-amylase, α-glucosidase, glucoamylase and transglucosidase. A fermented beverage obtained by performing fermentation by adding rice bran and saccharifying enzyme using koji mold for producing shochu to a solution in which dextrin is dissolved.