JP2013255464A - Wheat raw material liquid, beverage, and method relating to them - Google Patents
Wheat raw material liquid, beverage, and method relating to them Download PDFInfo
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Abstract
Description
本発明は、麦類原料液及び飲料並びにこれらに関する方法に関し、特に、麦類原料液及び飲料におけるプリン体含有量の低減に関する。 The present invention relates to wheat raw material liquids and beverages and methods related thereto, and more particularly to reduction of purine content in wheat raw material liquids and beverages.
従来、ビールや発泡酒等の大麦麦芽を使用して製造される発泡性アルコール飲料において、活性炭等の吸着剤を使用した吸着によりプリン体を除去することが提案されている（例えば、特許文献１，２）。 Conventionally, it has been proposed that purine bodies be removed by adsorption using an adsorbent such as activated carbon in an effervescent alcoholic beverage manufactured using barley malt such as beer or sparkling liquor (for example, Patent Document 1). , 2).
しかしながら、発泡性アルコール飲料に含まれるプリン体を吸着によって除去する場合には、香味成分も同時に除去されてしまうため、当該発泡性アルコール飲料の香味が損なわれるという問題があった。 However, when the purine body contained in the sparkling alcoholic beverage is removed by adsorption, the flavor component is also removed at the same time, so that the flavor of the sparkling alcoholic beverage is impaired.
また、例えば、麦芽等の麦類原料の使用量を低減することにより、プリン体の含有量を低減することも考えられる。しかしながら、この場合、麦類原料の使用に由来する香味も低減される。 For example, it is also conceivable to reduce the content of purines by reducing the amount of malt raw materials such as malt. However, in this case, the flavor derived from the use of the wheat raw material is also reduced.
本発明は、上記課題に鑑みて為されたものであり、香味を損なうことなくプリン体の含有量が効果的に低減された麦類原料液及び飲料並びにこれらに関する方法を提供することをその目的の一つとする。 The present invention has been made in view of the above problems, and its object is to provide a wheat raw material liquid and beverage in which the purine content is effectively reduced without impairing the flavor, and a method related thereto. One of them.
上記課題を解決するための本発明の一実施形態に係る方法は、粉砕された麦類原料を、まず７０℃以上の温度の水と混合する処理を行い、プリン体の含有量が低減された麦類原料液を製造することを含むことを特徴とする。本発明によれば、香味を損なうことなくプリン体の含有量が効果的に低減された麦類原料液及び飲料の製造方法を提供することができる。 In the method according to an embodiment of the present invention for solving the above-described problem, the pulverized wheat raw material is first mixed with water having a temperature of 70 ° C. or more, and the content of purine bodies is reduced. It includes producing a wheat raw material liquid. ADVANTAGE OF THE INVENTION According to this invention, the wheat raw material liquid and the manufacturing method of a drink in which content of purine bodies was reduced effectively, without impairing flavor can be provided.
また、前記処理においては、前記温度で活性を示すα−アミラーゼを外的に添加することとしてもよい。この場合、前記処理は、前記α−アミラーゼを外的に添加しない場合には液化が起こらない処理であることとしてもよい。 Moreover, in the said process, it is good also as adding (alpha) -amylase which shows activity at the said temperature externally. In this case, the treatment may be a treatment in which liquefaction does not occur when the α-amylase is not added externally.
また、前記処理は、前記麦類原料に含まれるα−アミラーゼが失活する処理であることとしてもよい。また、前記いずれかの方法において、前記処理における前記水の前記温度は９０℃超であることとしてもよい。 Moreover, the said process is good also as being the process which the (alpha) -amylase contained in the said wheat raw material deactivates. In any of the above methods, the temperature of the water in the treatment may be higher than 90 ° C.
また、前記方法は、前記麦類原料液を使用して、飲料を製造することをさらに含むこととしてもよい。この場合、前記飲料は、ノンアルコール飲料であることとしてもよい。また、前記飲料は、アルコール飲料であることとしてもよい。 The method may further include producing a beverage using the wheat raw material liquid. In this case, the beverage may be a non-alcoholic beverage. The beverage may be an alcoholic beverage.
上記課題を解決するための本発明の一実施形態に係る麦類原料液は、前記いずれかの方法により製造されたことを特徴とする。本発明によれば、香味を損なうことなくプリン体の含有量が効果的に低減された麦類原料液を提供することができる。 A wheat raw material liquid according to an embodiment of the present invention for solving the above-described problems is manufactured by any one of the methods described above. ADVANTAGE OF THE INVENTION According to this invention, the wheat raw material liquid by which content of purine bodies was reduced effectively without impairing flavor can be provided.
上記課題を解決するための本発明の一実施形態に係る飲料は、前記いずれかの方法により製造されたことを特徴とする。本発明によれば、香味を損なうことなくプリン体の含有量が効果的に低減された飲料を提供することができる。 A beverage according to an embodiment of the present invention for solving the above problems is manufactured by any one of the above methods. ADVANTAGE OF THE INVENTION According to this invention, the drink by which content of purine bodies was reduced effectively can be provided, without impairing flavor.
上記課題を解決するための本発明の一実施形態に係る方法は、麦類原料液の製造において、麦類原料を、まず７０℃以上の温度の水と混合することにより、前記麦類原料を、まず前記温度より低い温度の水と混合する場合に比べて、前記麦類原料液のプリン体含有量を低減することを特徴とする。本発明によれば、香味を損なうことなく麦類原料液のプリン体含有量を効果的に低減する方法を提供することができる。 The method according to an embodiment of the present invention for solving the above-described problem is that, in the production of a wheat raw material liquid, the wheat raw material is first mixed with water at a temperature of 70 ° C. or higher to obtain the wheat raw material. First, the purine content of the wheat raw material liquid is reduced as compared with the case of mixing with water having a temperature lower than the temperature. ADVANTAGE OF THE INVENTION According to this invention, the method of reducing effectively the purine body content of a wheat raw material liquid can be provided, without impairing flavor.
上記課題を解決するための本発明の一実施形態に係る方法は、麦類原料液を使用した飲料の製造において、麦類原料を、まず７０℃以上の温度の水と混合して調製した前記麦類原料液を使用することにより、前記麦類原料を、まず前記温度より低い温度の水と混合して調製した麦類原料液を使用する場合に比べて、前記飲料のプリン体含有量を低減することを特徴とする。本発明によれば、香味を損なうことなく飲料のプリン体含有量を効果的に低減する方法を提供することができる。 The method according to an embodiment of the present invention for solving the above-mentioned problem is the production of a beverage using a wheat raw material liquid, wherein the wheat raw material is first prepared by mixing with water at a temperature of 70 ° C. or higher. By using the wheat raw material liquid, the purine body content of the beverage can be reduced as compared with the case of using the wheat raw material liquid prepared by first mixing the wheat raw material with water having a temperature lower than the temperature. It is characterized by reducing. ADVANTAGE OF THE INVENTION According to this invention, the method of reducing effectively the purine body content of a drink can be provided, without impairing flavor.
本発明によれば、香味を損なうことなくプリン体の含有量が効果的に低減された麦類原料液及び飲料並びにこれらに関する方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the wheat raw material liquid and drink by which content of the purine body was reduced effectively, without impairing flavor, and the method regarding these can be provided.
以下に、本発明の一実施形態について説明する。なお、本発明は本実施形態に限られるものではない。 Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the present embodiment.
本発明の発明者らは、麦類原料を使用して製造される麦類原料液及び飲料のプリン体含有量を低減する技術的手段について鋭意検討を重ねた結果、当該麦類原料液及び飲料の製造において、当該麦類原料を、まず高温の水で処理してから使用することにより、当該麦類原料液及び飲料のプリン体含有量を効果的に低減できることを独自に見出し、本発明を完成するに至った。 The inventors of the present invention, as a result of intensive studies on technical means for reducing the purine body content of a wheat raw material liquid and beverage produced using the wheat raw material, the wheat raw material liquid and beverage In the production of the present invention, the wheat raw material is first treated with high-temperature water and then used to uniquely find that the wheat raw material liquid and the purine content of the beverage can be effectively reduced. It came to be completed.
このような発明者ら独自の知見に基づく本実施形態に係る方法（以下、「本方法」という。）は、例えば、粉砕された麦類原料を、まず７０℃以上の温度の水と混合する処理（以下、「高温処理」という。）を行い、プリン体の含有量が低減された麦類原料液を製造することを含む方法である。すなわち、この場合、本方法は、麦類原料液の製造方法であるともいえる。 In the method according to the present embodiment based on such inventors' unique knowledge (hereinafter referred to as “the present method”), for example, a pulverized wheat raw material is first mixed with water having a temperature of 70 ° C. or higher. It is a method including producing a wheat raw material liquid having a reduced purine content by performing treatment (hereinafter referred to as “high temperature treatment”). That is, in this case, it can be said that this method is a method for producing a wheat raw material liquid.
本方法においては、まず、粉砕された麦類原料を準備する。麦類原料は、麦類原料液又は飲料の製造に使用される麦類及び／又は発芽麦類（発芽させた麦類）であれば特に限られないが、例えば、大麦麦芽（発芽させた大麦）、大麦（発芽させていない大麦）、小麦麦芽（発芽させた小麦）及び小麦（発芽させていない小麦）からなる群より選択される１種以上であることとしてもよい。麦類原料を粉砕する方法は、特に限られず、例えば、ローラーを備えた粉砕機を使用する方法等、ビールの製造に使用される粉砕された大麦麦芽を調製する場合と同様の方法を使用することとしてもよい。 In this method, first, a pulverized wheat raw material is prepared. The barley raw material is not particularly limited as long as it is a barley and / or germinated wheat (germinated barley) used in the production of a barley raw material liquid or beverage. For example, barley malt (germinated barley) ), Barley (non-germinated barley), wheat malt (germinated wheat) and wheat (non-germinated wheat). The method for pulverizing the wheat raw material is not particularly limited, and for example, the same method as that for preparing pulverized barley malt used for beer production, such as a method using a pulverizer equipped with a roller, is used. It is good as well.
そして、本方法においては、高温処理において、粉砕された麦類原料（以下、単に「麦類原料」という。）と最初に混合する水の温度として、７０℃以上という比較的高い初期温度を採用する。初期温度は、７０℃以上（７０℃以上、１００℃未満）であれば特に限られないが、例えば、８０℃以上であることとしてもよく、８０℃超であることとしてもよく、８５℃以上であることとしてもよく、９０℃以上であることとしてもよく、９０℃超であることとしてもよい。 In this method, a relatively high initial temperature of 70 ° C. or higher is adopted as the temperature of water initially mixed with the pulverized wheat raw material (hereinafter simply referred to as “wheat raw material”) in the high-temperature treatment. To do. The initial temperature is not particularly limited as long as it is 70 ° C. or higher (70 ° C. or higher and lower than 100 ° C.). For example, the initial temperature may be 80 ° C. or higher, may be higher than 80 ° C., or 85 ° C. or higher. It is good also as it being 90 degreeC or more, and good also as being over 90 degreeC.
高温処理においては、例えば、上記初期温度より低い温度の水と混合されていない麦類原料を、当該初期温度の水と混合する。すなわち、例えば、麦類原料を、予め温度が上記初期温度に調節された水と混合する。この場合、例えば、上記初期温度の水に、麦類原料を投入することとしてもよい。 In the high temperature treatment, for example, a wheat raw material not mixed with water having a temperature lower than the initial temperature is mixed with water having the initial temperature. That is, for example, a wheat raw material is mixed with water whose temperature is adjusted to the initial temperature in advance. In this case, for example, the wheat raw material may be added to the water having the initial temperature.
そして、本方法においては、麦類原料を上記初期温度の水と混合し、当該麦類原料に含まれる成分を抽出することにより、当該成分を含む麦類原料液を製造する。こうして得られる麦類原料液は、例えば、ビールや発泡酒の製造における麦汁に相当する。 And in this method, the wheat raw material liquid containing the said component is manufactured by mixing a wheat raw material with the water of the said initial temperature, and extracting the component contained in the said wheat raw material. The wheat raw material liquid obtained in this way corresponds to wort in the production of beer and sparkling liquor, for example.
本方法によれば、麦類原料を、まず比較的高い上記初期温度の水と混合することにより、当該麦類原料を当該初期温度より低い温度の水と混合して製造される麦類原料液に比べて、プリン体の含有量が効果的に低減された麦類原料液を製造することができる。 According to this method, a wheat raw material liquid produced by mixing a wheat raw material with water having a temperature lower than the initial temperature by first mixing the wheat raw material with water having a relatively high initial temperature. As compared with the above, it is possible to produce a wheat raw material liquid in which the purine content is effectively reduced.
なお、本方法によってプリン体含有量が効果的に低減されるメカニズムは明らかではないが、例えば、麦類原料を比較的高い上記初期温度の水と接触させることにより、当該麦類原料に含まれるプリン体の溶出に寄与する、当該麦類原料に含まれる酵素（例えば、ヌクレオシダーゼ等のヌクレオシド分解酵素）が失活することが考えられる。すなわち、高温処理は、例えば、麦類原料に含まれるヌクレオシド分解酵素を失活させる処理であることとしてもよい。 Although the mechanism by which the purine content is effectively reduced by this method is not clear, for example, it is included in the wheat raw material by bringing the wheat raw material into contact with water having a relatively high initial temperature. It is conceivable that an enzyme (for example, a nucleoside degrading enzyme such as nucleosidase) contained in the wheat raw material contributing to elution of purine bodies is inactivated. That is, the high temperature treatment may be, for example, a treatment for inactivating the nucleoside degrading enzyme contained in the wheat raw material.
本方法において、麦類原料液の原料は、麦類原料以外の他の原料をさらに含むこととしてもよい。他の原料は、麦類原料液又は飲料の製造に使用されるものであれば特に限られないが、例えば、穀類（例えば、米類及びとうもろこしからなる群より選択される１種以上）、豆類及びいも類からなる群より選択される１種以上及び／又は当該群より選択される１種以上を発芽させたものであることとしてもよい。また、他の原料として、ホップを使用することとしてもよい。 In this method, the raw material of the wheat raw material liquid may further include other raw materials other than the wheat raw material. Other raw materials are not particularly limited as long as they are used in the production of wheat raw material liquids or beverages. For example, grains (for example, one or more selected from the group consisting of rice and corn), beans One or more selected from the group consisting of potatoes and / or one or more selected from the group may be germinated. Moreover, it is good also as using a hop as another raw material.
麦類原料液の製造に使用する原料における麦類原料の含有量（使用率）は、特に限られないが、当該原料は、例えば、当該麦類原料を０重量％超（０重量％超、１００重量％以下）含むこととしてもよく、２０重量％以上含むこととしてもよく、２５重量％以上含むこととしてもよく、５０重量％以上含むこととしてもよい。 Although the content (usage rate) of the wheat raw material in the raw material used for the production of the wheat raw material liquid is not particularly limited, the raw material is, for example, more than 0% by weight (more than 0% by weight, 100 wt% or less), 20 wt% or more, 25 wt% or more, or 50 wt% or more.
ここで、一般に、ビールや発泡酒等の発泡性アルコール飲料の製造においては、麦類原料の使用率が増加するにつれて、プリン体の含有量も増加する傾向がある。これに対し、本方法においては、上述のとおり、麦類原料液及び飲料におけるプリン体の含有量を効果的に低減できるため、麦類原料の使用率を十分に大きくして、当該麦類原料の使用に由来する香味に優れた麦類原料液及び飲料を製造することができる。 Here, in general, in the production of sparkling alcoholic beverages such as beer and sparkling liquor, the content of purines tends to increase as the usage rate of wheat raw materials increases. On the other hand, in this method, as described above, the content of purines in the wheat raw material liquid and beverage can be effectively reduced. The barley raw material liquid and drink excellent in the flavor derived from use of can be manufactured.
本方法において、麦類原料と上記初期温度の水とを混合して得られた混合液を当該初期温度で維持する時間は、プリン体の含有量が低減される範囲であれば特に限られないが、例えば、１分以上（例えば、１分以上、１８０分以下）であることとしてもよく、５分以上（例えば、５分以上、１２０分以下）であることとしてもよい。 In this method, the time for maintaining the liquid mixture obtained by mixing the wheat raw material and the water at the initial temperature at the initial temperature is not particularly limited as long as the purine content is reduced. However, it is good also as being 1 minute or more (for example, 1 minute or more, 180 minutes or less), and good also as being 5 minutes or more (for example, 5 minutes or more, 120 minutes or less).
また、本方法においては、麦類原料を、まず上記初期温度の水と混合し、得られた混合液を当該初期温度で維持し、その後、当該混合液を、当該初期温度と異なる温度で維持して、麦類原料液を製造することとしてもよい。 In the present method, the wheat raw material is first mixed with water at the initial temperature, and the obtained mixed liquid is maintained at the initial temperature, and then the mixed liquid is maintained at a temperature different from the initial temperature. And it is good also as manufacturing a wheat raw material liquid.
すなわち、例えば、麦類原料を、まず上記初期温度の水と混合し、得られた混合液を当該初期温度で維持し、その後、当該混合液を冷却して、当該初期温度より低い温度で維持することとしてもよいし、当該混合液を加熱して、当該初期温度より高い温度で維持することとしてもよい。 That is, for example, a wheat raw material is first mixed with water at the initial temperature, and the obtained mixed liquid is maintained at the initial temperature, and then the mixed liquid is cooled and maintained at a temperature lower than the initial temperature. Alternatively, the mixed solution may be heated and maintained at a temperature higher than the initial temperature.
また、本方法において、高温処理は、麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素が失活する処理であることとしてもよい。すなわち、この場合、麦類原料を上記初期温度の水と混合して得られた混合液を、当該麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素が失活する温度（失活温度）で、当該タンパク質分解酵素及び／又はデンプン分解酵素が実質的に失活するまで（例えば、当該初期温度で活性を示す当該タンパク質分解酵素及び／又はデンプン分解酵素を外的に添加しない限り液化が起こらなくなるまで）維持する。 In the present method, the high temperature treatment may be a treatment in which the proteolytic enzyme and / or starch degrading enzyme contained in the wheat raw material is inactivated. That is, in this case, the mixed solution obtained by mixing the wheat raw material with water at the initial temperature is a temperature at which the proteolytic enzyme and / or starch degrading enzyme contained in the wheat raw material is deactivated (deactivation temperature). ) Until the proteolytic enzyme and / or amylolytic enzyme is substantially inactivated (for example, unless the proteolytic enzyme and / or amylolytic enzyme showing activity at the initial temperature is externally added) Keep it until it doesn't happen.
ここで、失活させる麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素は、例えば、α−アミラーゼ、β−アミラーゼ、プロテアーゼ、ペプチダーゼ、β−グルカナーゼ及びプルラナーゼからなる群より選択される１種以上であることとしてもよい。 Here, the proteolytic enzyme and / or starch-degrading enzyme contained in the wheat raw material to be inactivated is selected from the group consisting of, for example, α-amylase, β-amylase, protease, peptidase, β-glucanase and pullulanase. It may be more than seeds.
失活温度は、上記タンパク質分解酵素及び／又はデンプン分解酵素が失活する温度であれば特に限られず、上記初期温度と同一の温度であることとしてもよいし、上記初期温度とは異なる温度であることとしてもよい。 The deactivation temperature is not particularly limited as long as the proteolytic enzyme and / or starch degrading enzyme is deactivated, and may be the same temperature as the initial temperature or a temperature different from the initial temperature. It may be there.
すなわち、高温処理においては、例えば、麦類原料を、まず当該麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素の失活温度以上の上記初期温度の水と混合し、得られた混合液を当該初期温度で維持して、当該麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素を失活させることとしてもよい。 That is, in the high temperature treatment, for example, the wheat raw material is first mixed with water having the above initial temperature equal to or higher than the deactivation temperature of the proteolytic enzyme and / or starch degrading enzyme contained in the wheat raw material, and the resulting mixture is obtained. The liquid may be maintained at the initial temperature to deactivate the proteolytic enzyme and / or amylolytic enzyme contained in the wheat raw material.
また、高温処理においては、例えば、麦類原料を、まず当該麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素の失活温度以上の上記初期温度の水と混合し、得られた混合液を当該初期温度で維持し、その後、当該混合液を冷却して、当該初期温度より低く、且つ当該失活温度以上の温度で当該混合液を維持して、当該麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素を失活させることとしてもよい。 In the high-temperature treatment, for example, the wheat raw material is first mixed with water having the above initial temperature equal to or higher than the deactivation temperature of the proteolytic enzyme and / or starch degrading enzyme contained in the wheat raw material, and the resulting mixture is obtained. The liquid is maintained at the initial temperature, and then the mixed liquid is cooled, and the mixed liquid is maintained at a temperature lower than the initial temperature and equal to or higher than the deactivation temperature, and the protein contained in the wheat raw material The degrading enzyme and / or starch degrading enzyme may be inactivated.
具体的に、失活温度は、例えば、８０℃以上（８０℃以上、１００℃未満）であることとしてもよく、８０℃超であることとしてもよく、８５℃以上であることとしてもよく、９０℃以上であることとしてもよく、９０℃超であることとしてもよい。 Specifically, the deactivation temperature may be, for example, 80 ° C. or higher (80 ° C. or higher, lower than 100 ° C.), may be higher than 80 ° C., or may be 85 ° C. or higher, It may be 90 ° C. or higher, or may be higher than 90 ° C.
混合液を失活温度で維持する時間は、麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素が失活する範囲であれば特に限られないが、例えば、０分超（例えば、０分超、２００分以下）であることとしてもよく、１分以上（例えば、１分以上、２００分以下）であることとしてもよく、５分以上（例えば、５分以上、１８０分以下）であることとしてもよい。 The time for maintaining the mixed solution at the deactivation temperature is not particularly limited as long as the proteolytic enzyme and / or starch degrading enzyme contained in the wheat raw material is deactivated. For example, it exceeds 0 minutes (for example, 0 More than 200 minutes or less), 1 minute or more (for example, 1 minute or more, 200 minutes or less), or 5 minutes or more (for example, 5 minutes or more, 180 minutes or less). It may be there.
また、本方法においては、麦類原料を、まず上記初期温度の水と混合し、得られた混合液を当該初期温度で維持し、その後、当該混合液にタンパク質分解酵素及び／又はデンプン分解酵素を外的に添加して、当該混合液を当該タンパク質分解酵素及び／又はデンプン分解酵素が作用する温度に維持し、麦芽液を製造することとしてもよい。 In this method, the wheat raw material is first mixed with water at the initial temperature, and the resulting mixed liquid is maintained at the initial temperature. Thereafter, the proteolytic enzyme and / or amylolytic enzyme is added to the mixed liquid. May be added externally, and the mixed solution may be maintained at a temperature at which the proteolytic enzyme and / or amylolytic enzyme acts to produce a malt liquid.
すなわち、例えば、麦類原料を、まず上記初期温度の水と混合し、得られた混合液を当該初期温度で維持し、その後、当該混合液を冷却するとともに当該混合液にタンパク質分解酵素及び／又はデンプン分解酵素を外的に添加し、当該混合液を当該初期温度より低い温度に維持することとしてもよい。 That is, for example, a wheat raw material is first mixed with water at the initial temperature, and the obtained mixed liquid is maintained at the initial temperature. Thereafter, the mixed liquid is cooled and the protease is added to the mixed liquid. Or it is good also as adding starch-degrading enzyme externally and maintaining the said liquid mixture in the temperature lower than the said initial temperature.
この場合、例えば、麦類原料を、まず上記初期温度の水と混合し、得られた混合液を当該初期温度で維持し、次いで、当該混合液を当該初期温度と同一の又は異なる失活温度で維持して、当該麦類原料に含まれるタンパク質分解酵素及び／又はデンプン分解酵素を失活させ、その後、当該混合液を冷却するとともに当該混合液にタンパク質分解酵素及び／又はデンプン分解酵素を外的に添加して、当該混合液を当該失活温度より低い温度で維持することとしてもよい。 In this case, for example, the wheat raw material is first mixed with water at the initial temperature, the obtained mixed liquid is maintained at the initial temperature, and then the deactivation temperature is the same as or different from the initial temperature. And inactivate the proteolytic enzyme and / or amylolytic enzyme contained in the wheat raw material, and then cool the mixed solution and remove the proteolytic enzyme and / or amylolytic enzyme from the mixed solution. It is good also as adding this to maintain the said liquid mixture at the temperature lower than the said deactivation temperature.
外的に添加するタンパク質分解酵素及び／又はデンプン分解酵素（例えば、微生物を使用して製造されたタンパク質分解酵素及び／又はデンプン分解酵素）は、目的に応じて適宜選択されるが、例えば、プロテアーゼ、アミラーゼ（例えば、α−アミラーゼ、β−アミラーゼ及びグルコアミラーゼからなる群より選択される１種以上）、ペプチダーゼ及びβ−グルカナーゼからなる群より選択される１種以上であることとしてもよい。 The proteolytic enzyme and / or amylolytic enzyme (for example, proteolytic enzyme and / or amylolytic enzyme produced using a microorganism) added externally is appropriately selected according to the purpose. , Amylase (for example, one or more selected from the group consisting of α-amylase, β-amylase and glucoamylase), one or more selected from the group consisting of peptidase and β-glucanase.
タンパク質分解酵素及び／又はデンプン分解酵素が作用する温度は、所望のタンパク質分解酵素及び／又はデンプン分解酵素が作用する範囲であれば特に限られないが、例えば、例えば、３０℃以上、８０℃未満であることとしてもよく、３０℃以上、７５℃以下であることとしてもよい。 The temperature at which the proteolytic enzyme and / or amylolytic enzyme acts is not particularly limited as long as it is within the range in which the desired proteolytic enzyme and / or amylolytic enzyme acts, for example, 30 ° C. or more and less than 80 ° C. It is good also as being 30 degreeC or more and 75 degrees C or less.
また、高温処理においては、上記初期温度で活性を示すα−アミラーゼ（以下、「耐熱性α−アミラーゼ」という。）を外的に添加することとしてもよい。すなわち、この場合、麦類原料を、まず外的に添加された耐熱性α−アミラーゼの存在下で上記初期温度の水と混合する。このため、耐熱性α−アミラーゼを麦類原料に作用させながら、当該麦類原料を上記初期温度で維持することとなる。したがって、α−アミラーゼの作用を継続しながら、麦類原料の高温処理を行うことができる。 In the high-temperature treatment, α-amylase showing activity at the initial temperature (hereinafter referred to as “heat-resistant α-amylase”) may be externally added. That is, in this case, the wheat raw material is first mixed with water at the initial temperature in the presence of the externally added thermostable α-amylase. For this reason, the said wheat raw material will be maintained at the said initial temperature, making a heat resistant alpha-amylase act on a wheat raw material. Accordingly, the wheat raw material can be subjected to high temperature treatment while continuing the action of α-amylase.
なお、耐熱性α−アミラーゼは、高温処理で採用される初期温度において活性を示す（すなわち、失活しない）α−アミラーゼであれば特に限られない。すなわち、例えば、初期温度が８０℃以上である場合には、８０℃以上の温度で活性を示す耐熱性α−アミラーゼを使用し、初期温度が９０℃超である場合には、９０℃超の温度で活性を示す耐熱性α−アミラーゼを使用する。 The thermostable α-amylase is not particularly limited as long as it is an α-amylase that exhibits activity (that is, does not deactivate) at the initial temperature employed in the high-temperature treatment. That is, for example, when the initial temperature is 80 ° C. or higher, a thermostable α-amylase that exhibits activity at a temperature of 80 ° C. or higher is used, and when the initial temperature is higher than 90 ° C., it exceeds 90 ° C. A thermostable α-amylase that shows activity at temperature is used.
また、高温処理は、耐熱性α−アミラーゼを外的に添加しない場合には液化が起こらない処理であることとしてもよい。すなわち、この場合、高温処理は、例えば、麦類原料に含まれるα−アミラーゼが実質的に失活する処理である。 Further, the high temperature treatment may be a treatment in which liquefaction does not occur when heat-resistant α-amylase is not added externally. That is, in this case, the high temperature treatment is, for example, a treatment in which α-amylase contained in the wheat raw material is substantially inactivated.
例えば、粉砕された麦類原料を、まず５０℃〜６５℃程度の水と混合し、その後、得られた混合液を、当該麦類原料に含まれるα−アミラーゼが失活しない温度範囲（例えば、５０℃〜７５℃）で維持する場合には、当該混合液の糊化が起こり、次いで、当該混合液の液化が起こる。 For example, the pulverized wheat raw material is first mixed with water at about 50 ° C. to 65 ° C., and then the obtained mixed solution is heated to a temperature range in which α-amylase contained in the wheat raw material is not deactivated (for example, , 50 ° C. to 75 ° C.), gelatinization of the mixed solution occurs, and then liquefaction of the mixed solution occurs.
ここで、糊化は、例えば、麦類原料に含まれるデンプン（アミロース及びアミロペクチン）の分子結晶構造の隙間に水分子が入り込むことで、当該構造が緩み、分子の枝が水中に広がることで起こる。糊化によって、麦類原料を含む混合液の粘度は増加する。 Here, gelatinization occurs, for example, when water molecules enter the gaps in the molecular crystal structure of starch (amylose and amylopectin) contained in wheat raw materials, so that the structure loosens and the molecular branches spread into water. . By gelatinization, the viscosity of the mixed liquid containing the wheat raw material increases.
そして、その後、アミロース及びアミロペクチンのα１→４グリコシド結合が、麦類原料に含まれるα−アミラーゼで切断されることにより、液化が起こる。液化によって、麦類原料を含む混合液の粘度は低下する。 And then, liquefaction occurs because the α1 → 4 glycoside bond of amylose and amylopectin is cleaved by α-amylase contained in the wheat raw material. By liquefaction, the viscosity of the mixed solution containing the wheat raw material is lowered.
これに対し、麦類原料液及び飲料のプリン体含有量の低減を目的とする本方法の高温処理においては、麦類原料を、まず上記初期温度の水と混合して、麦類原料に含まれるα−アミラーゼが実質的に失活するまで維持することにより、糊化は起こるものの、耐熱性α−アミラーゼを外的に添加しない限り、液化が起こらなくなる。液化が起こらない場合、麦類原料を含む混合液は、例えば、撹拌が実質的に困難となる程度まで、その粘度が増加する。このため、例えば、その後、いわゆる糖化を行うことは困難となる。このように液化が起こらなくなる原因としては、例えば、糊化したデンプンから水分子が遊離して、当該デンプンが不溶化することが考えられる。 On the other hand, in the high-temperature treatment of the present method for the purpose of reducing the content of purine bodies in the barley raw material liquid and beverages, the barley raw material is first mixed with water at the initial temperature and included in the barley raw material. By maintaining the α-amylase until it is substantially inactivated, gelatinization occurs, but liquefaction does not occur unless the heat-resistant α-amylase is added externally. When liquefaction does not occur, the viscosity of the mixed liquid containing the wheat raw material increases, for example, to such an extent that stirring becomes substantially difficult. For this reason, for example, it is difficult to perform so-called saccharification thereafter. As a cause of the fact that liquefaction does not occur in this manner, for example, water molecules are liberated from gelatinized starch and the starch is insolubilized.
そこで、本方法の高温処理は、例えば、耐熱性α−アミラーゼを外的に添加して行う処理であって、当該耐熱性α−アミラーゼを外的に添加しない場合には液化が起こらない処理であることとしてもよい。この場合、本方法においては、麦類原料を上記初期温度の水と混合して得られる混合液の液化を確実に進行させ、プリン体含有量が効果的に低減された麦類原料液及び飲料を製造することができる。 Therefore, the high-temperature treatment of this method is, for example, a treatment that is performed by externally adding a thermostable α-amylase, and is a treatment that does not cause liquefaction if the thermostable α-amylase is not added externally. It may be there. In this case, in this method, the barley raw material liquid and beverage in which the liquefaction of the mixed liquid obtained by mixing the barley raw material with the water at the initial temperature is surely advanced and the purine content is effectively reduced. Can be manufactured.
また、本方法においては、麦類原料と水とを混合して得られた混合液の一部を煮沸することなく（いわゆるデコクチオン法における仕込釜での煮沸のような操作を行うことなく）、麦類原料液を製造することとしてもよい。 Moreover, in this method, without boiling a part of the mixed solution obtained by mixing the wheat raw material and water (without performing an operation such as boiling in a charging pot in the so-called decoction method), It is good also as manufacturing a wheat raw material liquid.
すなわち、例えば、麦類原料を、まず上記初期温度の水と混合し、得られた混合液を当該初期温度で維持し、その後、当該混合液を冷却して、いわゆるインフュージョン法のように、当該初期温度より低い温度で（例えば、当該初期温度より低い範囲で温度を段階的に上昇させながら）維持して、麦類原料液を製造することとしてもよい。 That is, for example, the wheat raw material is first mixed with water at the initial temperature, the obtained mixed liquid is maintained at the initial temperature, and then the mixed liquid is cooled, as in the so-called infusion method. It may be maintained at a temperature lower than the initial temperature (for example, while gradually increasing the temperature in a range lower than the initial temperature) to produce a wheat raw material liquid.
この場合、冷却した混合液にタンパク質分解酵素及び／又はデンプン分解酵素を外的に添加した後、当該混合液の一部を煮沸することなく、当該混合液の全体を初期温度より低い温度で維持して、当該タンパク質分解酵素及び／又はデンプン分解酵素を作用させることとしてもよい。 In this case, after the protease and / or starch-degrading enzyme are externally added to the cooled mixed solution, the whole mixed solution is maintained at a temperature lower than the initial temperature without boiling a part of the mixed solution. Then, the proteolytic enzyme and / or amylolytic enzyme may be allowed to act.
また、本方法は、上述のようにして得られた麦類原料液を使用して、飲料を製造することをさらに含むこととしてもよい。すなわち、この場合、本方法は、飲料の製造方法である。 Moreover, this method is good also as making a drink further using the wheat raw material liquid obtained as mentioned above. That is, in this case, the method is a method for producing a beverage.
本方法においては、ノンアルコール飲料を製造することとしてもよい。ノンアルコール飲料は、エタノールの含有量が１体積％未満の飲料である。ノンアルコール飲料のエタノール含有量は、１体積％未満であれば特に限られないが、例えば、０．０５体積％以下であることとしてもよく、０．００５体積％未満であることとしてもよい。 In this method, it is good also as manufacturing a non-alcoholic drink. A non-alcoholic beverage is a beverage having an ethanol content of less than 1% by volume. Although the ethanol content of the non-alcoholic beverage is not particularly limited as long as it is less than 1% by volume, for example, it may be 0.05% by volume or less, or may be less than 0.005% by volume.
本方法がノンアルコール飲料の製造方法である場合、例えば、麦類原料液と他の原料とを混合することにより、アルコール発酵を行うことなく、当該ノンアルコール飲料を製造する。他の原料としては、例えば、糖類、食物繊維、酸味料、色素、香料、甘味料及び苦味料からなる群より選択される１種以上を使用することとしてもよい。 When this method is a manufacturing method of a non-alcoholic beverage, for example, the non-alcoholic beverage is manufactured without performing alcoholic fermentation by mixing a wheat raw material liquid and another raw material. As another raw material, it is good also as using 1 or more types selected from the group which consists of saccharides, a dietary fiber, a sour agent, a pigment | dye, a fragrance | flavor, a sweetener, and a bitter agent, for example.
また、本方法においては、アルコール飲料を製造することとしてもよい。アルコール飲料は、エタノールの含有量が１体積％以上（アルコール分１度以上）の飲料である。アルコール飲料のエタノール含有量は、１体積％以上であれば特に限られないが、例えば、１〜２０体積％であることとしてもよい。 Moreover, in this method, it is good also as manufacturing alcoholic beverages. The alcoholic beverage is a beverage having an ethanol content of 1% by volume or more (alcohol content of 1 degree or more). The ethanol content of the alcoholic beverage is not particularly limited as long as it is 1% by volume or more, but may be, for example, 1 to 20% by volume.
本方法がアルコール飲料の製造方法である場合、例えば、麦類原料液に酵母（例えば、ビール酵母）を添加してアルコール発酵を行い、当該アルコール飲料を製造することとしてもよい。アルコール発酵は、例えば、麦類原料液に酵母を添加して所定の温度（例えば、０〜４０℃）で所定の時間（例えば、１〜１４日）維持することにより行う。 When this method is a method for producing an alcoholic beverage, for example, yeast (for example, brewer's yeast) may be added to the wheat raw material liquid for alcohol fermentation to produce the alcoholic beverage. Alcohol fermentation is performed, for example, by adding yeast to the wheat raw material liquid and maintaining it at a predetermined temperature (for example, 0 to 40 ° C.) for a predetermined time (for example, 1 to 14 days).
また、例えば、上述のノンアルコール飲料を製造する場合と同様に、アルコール発酵を行うことなく、麦類原料液と他の原料とを混合するとともに、さらにエタノールを含有する溶液を添加することにより、アルコール飲料を製造することとしてもよい。 In addition, for example, as in the case of producing the above non-alcoholic beverage, without mixing alcohol, mixing the wheat raw material liquid and other raw materials, and further adding a solution containing ethanol, It is good also as manufacturing alcoholic beverages.
ここで、例えば、麦類原料液に酵母を添加してアルコール発酵を行う場合には、当該麦類原料液に含まれる糖分が当該酵母により消費される。しかしながら、アルコール発酵を行うことなくノンアルコール飲料を製造する場合には、麦類原料液の糖分がそのまま当該ノンアルコール飲料に移行する。このため、一般に、麦類原料液を使用して、アルコール発酵を行うことなく、ノンアルコール飲料を製造する場合には、当該ノンアルコール飲料の甘味が強くなり過ぎる傾向がある。 Here, for example, when yeast is added to the wheat raw material liquid to perform alcoholic fermentation, the sugar contained in the wheat raw material liquid is consumed by the yeast. However, when producing a non-alcoholic beverage without performing alcoholic fermentation, the sugar content of the wheat raw material liquid is transferred to the non-alcoholic beverage as it is. For this reason, generally, when a non-alcoholic beverage is produced without performing alcoholic fermentation using a wheat raw material liquid, the sweetness of the non-alcoholic beverage tends to be too strong.
そこで、例えば、麦類原料液と他の原料との調合において、当該麦類原料液の使用比率を低減することにより、ノンアルコール飲料の甘味を低減することが考えられる。しかしながら、この場合、麦類原料液の使用比率を低減することにより、当該麦類原料液に由来するキレやコクといった香味が不十分なものとなる。 Therefore, for example, in the preparation of the wheat raw material liquid and other raw materials, it is conceivable to reduce the sweetness of the non-alcoholic beverage by reducing the use ratio of the wheat raw material liquid. However, in this case, by reducing the use ratio of the wheat raw material liquid, the flavor such as sharpness and richness derived from the wheat raw material liquid becomes insufficient.
この点、本発明の発明者らは、上述したように麦類原料液及び飲料のプリン体含有量を低減する技術的手段について鋭意検討を重ねる過程において、意外にも、麦類原料を、まず上記初期温度の水と混合して麦類原料液を調製することにより、当該麦類原料液及び当該麦類原料液を使用してアルコール発酵を行うことなく製造される飲料の甘味が適度に低減され、且つ当該麦類原料液及び飲料のキレやコクといった香味が向上するという独自の知見を得た。したがって、本方法によれば、甘味と、キレやコクといった香味とのバランスに優れた麦類原料液及び飲料を製造することができる。 In this regard, the inventors of the present invention surprisingly, in the process of earnestly studying the technical means for reducing the content of purine bodies in the wheat raw material liquid and beverage as described above, By mixing with water at the initial temperature to prepare a wheat raw material liquid, the sweetness of the barley raw material liquid and the beverage produced without alcohol fermentation using the wheat raw material liquid is moderately reduced. In addition, the present inventors have obtained a unique finding that flavors of the wheat raw material liquid and beverages such as sharpness and richness are improved. Therefore, according to this method, it is possible to produce a wheat raw material liquid and a beverage excellent in the balance between sweetness and flavor such as sharpness and richness.
また、本方法においては、発泡性飲料を製造することとしてもよい。発泡性飲料は、泡立ち特性及び泡持ち特性を含む泡特性を有する飲料である。すなわち、発泡性飲料は、例えば、炭酸ガスを含有する飲料であって、グラス等の容器に注いだ際に液面上部に泡の層が形成される泡立ち特性と、その形成された泡が一定時間以上保たれる泡持ち特性とを有する飲料である。 Moreover, in this method, it is good also as manufacturing an effervescent drink. An effervescent beverage is a beverage having foam properties including foaming properties and foam retention properties. That is, effervescent beverages, for example, are beverages containing carbon dioxide gas, and when foamed into a container such as a glass, the foaming property that a layer of foam is formed at the top of the liquid surface, and the foam that is formed is constant It is a beverage having a foam-holding property that is maintained for more than an hour.
発泡性飲料は、発泡性アルコール飲料であることとしてもよく、発泡性ノンアルコール飲料であることとしてもよい。発泡性アルコール飲料は、例えば、上述したように、麦類原料液に酵母を添加してアルコール発酵を行うことにより製造することができる。 The sparkling beverage may be a sparkling alcoholic beverage or a sparkling non-alcoholic beverage. The effervescent alcoholic beverage can be produced, for example, by adding yeast to the wheat raw material liquid and performing alcoholic fermentation as described above.
また、アルコール発酵を行うことなく発泡性ノンアルコール飲料又は発泡性アルコール飲料を製造する場合には、例えば、炭酸水の使用及び／又は炭酸ガスの吹き込みにより飲料に発泡性を付与することとしてもよい。 Moreover, when manufacturing an effervescent non-alcoholic beverage or an effervescent alcoholic beverage without performing alcoholic fermentation, it is good also as giving foaming property to a drink by use of carbonated water and / or blowing of carbon dioxide gas, for example. .
また、本方法においては、非発泡性飲料を製造することとしてもよい。非発泡性飲料は、上述のような泡特性を有しない飲料である。この場合、本方法においては、非発泡性ノンアルコール飲料を製造することとしてもよく、非発泡性アルコール飲料を製造することとしてもよい。 Moreover, in this method, it is good also as manufacturing a non-foamable drink. Non-effervescent beverages are beverages that do not have the above-mentioned foam characteristics. In this case, in this method, it is good also as manufacturing a non-foaming non-alcoholic drink and it is good also as manufacturing a non-foaming alcoholic drink.
次に、本実施形態に係る具体的な実施例について説明する。 Next, specific examples according to the present embodiment will be described.
［麦類原料液の調製］
麦類原料を１００重量％含む原料を使用して、麦類原料液を調製した。麦類原料としては、大麦麦芽のみを使用した。すなわち、大麦麦芽の含有量が１００重量％の麦類原料を使用した。具体的に、粉砕した大麦麦芽を、予め温度が９５℃に調節された水と混合し、さらに市販の耐熱性α−アミラーゼ（至適温度９０℃）を麦類原料に対して０．１重量％で添加し、得られた混合液を９５℃で２０分維持することにより、麦類原料液を得た。
[Preparation of wheat raw material liquid]
A wheat raw material liquid was prepared using a raw material containing 100% by weight of a wheat raw material. Only barley malt was used as the wheat raw material. That is, a wheat raw material having a barley malt content of 100% by weight was used. Specifically, the pulverized barley malt is mixed with water whose temperature has been adjusted to 95 ° C in advance, and further commercially available thermostable α-amylase (
また、比較の対象として、粉砕した大麦麦芽を、予め温度が６２℃に調節された水と混合し、得られた混合液を６２℃で３０分維持し、次いで、当該混合液を６７℃で３０分維持し、さらに、当該混合液を７５℃で１０分維持することにより、麦類原料を製造した。 For comparison, the crushed barley malt was mixed with water whose temperature was adjusted to 62 ° C. in advance, and the resulting mixed solution was maintained at 62 ° C. for 30 minutes. The wheat raw material was manufactured by maintaining the mixed solution for 10 minutes at 75 ° C. for 30 minutes.
［プリン体含有量の評価］
上述のようにして製造した２種類の麦類原料液の各々について、そのエキス（％）及びプリン体の合計含有量（Ｈｙｐｏｘａｎｔｈｉｎｅ、Ｇｕａｎｉｎｅ、Ｘａｎｔｈｉｎｅ及びＡｄｅｎｉｎｅからなる４成分の含有量の合計値）（ｍｇ／１００ｍＬ）を測定した。エキスの測定は、振動式密度計を使用して行った。プリン体含有量の測定は、Ｋ．Ｋａｎｅｋｏらの方法（Ｂｉｏｍｅｄｉｃａｌ Ｃｈｒｏｍａｔｏｇｒａｐｈｙ，２００９，２３：８５８−８６４）に準じて行った。また、プリン体の合計含有量をエキス（％）で除した値に１０を乗ずることにより、エキス１０％換算のプリン体含有量を算出した。
[Evaluation of purine content]
For each of the two types of wheat raw material liquids produced as described above, the total content of the extract (%) and purine bodies (the total value of the contents of the four components comprising Hypoxanthine, Guanine, Xanthine, and Adenine) ( mg / 100 mL). The extract was measured using a vibratory density meter. The purine content is measured by K.K. This was performed according to the method of Kaneko et al. (Biomedical Chromatography, 2009, 23: 858-864). Further, by multiplying the value obtained by dividing the total purine content by the extract (%) by 10, the purine content in terms of 10% extract was calculated.
［結果］
図１には、麦類原料（大麦麦芽）の処理温度（℃）、麦類原料液のエキス（％）、プリン体の合計含有量（ｍｇ／１００ｍＬ）、エキス１０％換算のプリン体含有量、及び比較例１のエキス１０％換算プリン体含有量に対する実施例１のそれの比（当該比較例１のエキス１０％換算プリン体含有量を１００とした場合）を示す。
[result]
FIG. 1 shows the processing temperature (° C.) of the wheat raw material (barley malt), the extract of the wheat raw material liquid (%), the total content of purine bodies (mg / 100 mL), and the purine body content in terms of 10% extract And the ratio of that of Example 1 to the 10% equivalent purine content of the extract of Comparative Example 1 (when the 10% equivalent purine content of the Extract of Comparative Example 1 is defined as 100) is shown.
図１に示すように、実施例１で製造された麦類原料液のエキス１０％換算プリン体含有量は、比較例１のそれの３６％であり、顕著に小さかった。すなわち、麦類原料を、まず９５℃の水と混合して麦類原料液を製造することにより、当該麦類原料液のプリン体含有量を顕著に低減できることが確認された。 As shown in FIG. 1, the 10% equivalent purine content of the wheat raw material liquid produced in Example 1 was 36% that of Comparative Example 1 and was significantly smaller. That is, it was confirmed that the purine content of the wheat raw material liquid can be significantly reduced by first mixing the wheat raw material with 95 ° C. water to produce a wheat raw material liquid.
［麦類原料液の調製］
実施例２−１では、粉砕した大麦麦芽を、予め温度が７４℃に調節された水と混合したこと以外は上述の実施例１と同様にして、麦類原料液を製造した。また、実施例２−２では、粉砕した大麦麦芽を、予め温度が８１℃に調節された水と混合したこと以外は上述の実施例１と同様にして、麦類原料液を製造した。また、実施例２−３では、上述の実施例１と同様にして、麦類原料液を製造した。また、比較例２では、粉砕した大麦麦芽を、予め温度が６４℃に調節された水と混合したこと以外は上述の実施例１と同様にして、麦類原料液を製造した。そして、上述の実施例１と同様に、麦類原料液のプリン体含有量を評価した。
[Preparation of wheat raw material liquid]
In Example 2-1, a wheat raw material liquid was produced in the same manner as in Example 1 except that the pulverized barley malt was mixed with water whose temperature was adjusted to 74 ° C. in advance. Moreover, in Example 2-2, the wheat raw material liquid was manufactured like the above-mentioned Example 1 except having mixed the pulverized barley malt with the water by which the temperature was previously adjusted to 81 degreeC. In Example 2-3, a wheat raw material liquid was produced in the same manner as in Example 1 described above. Moreover, in the comparative example 2, the wheat raw material liquid was manufactured like the above-mentioned Example 1 except having mixed the pulverized barley malt with the water by which the temperature was previously adjusted to 64 degreeC. And the purine body content of the wheat raw material liquid was evaluated similarly to the above-mentioned Example 1.
［結果］
図２には、上述の実施例１と同様にして、麦類原料液のプリン体含有量を評価した結果を示す。図２に示すように、実施例２−１、実施例２−２及び実施例２−３で製造された麦類原料液のエキス１０％換算プリン体含有量は、それぞれ比較例２のそれの７８％、５５％及び３５％であり、顕著に小さかった。
[result]
FIG. 2 shows the results of evaluating the purine content of the wheat raw material liquid in the same manner as in Example 1 described above. As shown in FIG. 2, the 10% equivalent purine content of the extract of the wheat raw material liquid produced in Example 2-1, Example 2-2 and Example 2-3 is that of Comparative Example 2, respectively. 78%, 55%, and 35%, which were significantly smaller.
すなわち、麦類原料を、まず７０℃以上（７４℃）の水と混合して麦類原料液を製造することにより、当該麦類原料液のプリン体含有量を顕著に低減できることが確認された。また、麦類原料と最初に混合する水の初期温度を８０℃以上（８１℃）、さらには９０℃超（９５℃）と増加させることにより、プリン体含有量をより一層顕著に低減できることが確認された。 That is, it was confirmed that the purine content of the wheat raw material liquid can be significantly reduced by first mixing the wheat raw material with water at 70 ° C. or higher (74 ° C.) to produce a wheat raw material liquid. . In addition, the purine content can be significantly reduced by increasing the initial temperature of the water initially mixed with the wheat raw material to 80 ° C. or higher (81 ° C.), and more than 90 ° C. (95 ° C.). confirmed.
［麦類原料液の調製］
実施例３−１では、上述の実施例１と同様にして、麦類原料液を製造した。また、実施例３−２では、粉砕した大麦麦芽を、予め温度が９５℃に調節された水と混合し、得られた混合液を９５℃で２０分維持し、その後、当該混合液を５０℃で３０分維持し、次いで、当該混合液を６５℃で３０分維持し、さらに、当該混合液を７５℃で１０分維持することにより、麦類原料液を製造した。そして、上述の実施例１と同様に、麦類原料液のプリン体含有量を評価した。
[Preparation of wheat raw material liquid]
In Example 3-1, a wheat raw material liquid was produced in the same manner as in Example 1 described above. Moreover, in Example 3-2, the pulverized barley malt was mixed with water whose temperature was adjusted to 95 ° C in advance, and the obtained mixed solution was maintained at 95 ° C for 20 minutes. A wheat raw material liquid was produced by maintaining the mixed liquid at 65 ° C. for 30 minutes, and then maintaining the mixed liquid at 65 ° C. for 30 minutes, and further maintaining the mixed liquid at 75 ° C. for 10 minutes. And the purine body content of the wheat raw material liquid was evaluated similarly to the above-mentioned Example 1.
［結果］
図３には、上述の実施例１と同様にして、麦類原料液のプリン体含有量を評価した結果を示す。図３に示すように、麦類原料を、まず９０℃超（９５℃）の水と混合することにより、プリン体の含有量が効果的に低減された麦類原料液を製造できることが確認された。
[result]
In FIG. 3, the result of having evaluated the purine body content of the wheat raw material liquid like the above-mentioned Example 1 is shown. As shown in FIG. 3, it was confirmed that a wheat raw material liquid in which the purine content was effectively reduced could be produced by first mixing the wheat raw material with water of more than 90 ° C. (95 ° C.). It was.
また、麦類原料を９０℃超（９５℃）の水と混合した後、当該混合液をそのまま９０℃超（９５℃）に維持する場合、及び当該混合液を、より低い温度（５０℃以上、７５℃以下の温度）で維持する場合のいずれの場合でも、プリン体含有量の顕著な低減という効果が得られることも確認された。 In addition, after mixing the wheat raw material with water of more than 90 ° C. (95 ° C.), when the mixture is maintained at more than 90 ° C. (95 ° C.), and when the mixture is kept at a lower temperature (50 ° C. or more) It was also confirmed that in any case of maintaining at a temperature of 75 ° C. or lower, the effect of significantly reducing the purine content was obtained.
また、実施例３−２では、麦類原料を９０℃超（９５℃）の水で高温処理した後、混合液を５０℃〜７５℃の温度で維持しても、得られた麦類原料液のエキスが実施例３−１と同程度であったことから、当該９０℃超（９５℃）の高温処理によって、当該麦類原料に含まれるヌクレオチド分解酵素は失活していたものと考えられた。 Moreover, in Example 3-2, the wheat raw material was obtained even if the mixed liquid was maintained at a temperature of 50 ° C. to 75 ° C. after the high temperature treatment of the wheat raw material with water of more than 90 ° C. (95 ° C.). Since the extract of the liquid was almost the same as in Example 3-1, it was considered that the nucleotide-degrading enzyme contained in the wheat raw material was inactivated by the high-temperature treatment above 90 ° C. (95 ° C.). It was.
［麦類原料液の調製］
実施例４では、粉砕した大麦麦芽を、予め温度が９５℃に調節された水と混合したこと以外は上述の実施例１と同様にして、麦類原料液を製造した。さらに、この麦芽液を飲料水で希釈することにより、エキス（％）の異なる５種類の麦類原料液を調製した。
[Preparation of wheat raw material liquid]
In Example 4, a wheat raw material liquid was produced in the same manner as in Example 1 except that the pulverized barley malt was mixed with water whose temperature was previously adjusted to 95 ° C. Furthermore, by diluting the malt liquid with drinking water, five kinds of wheat raw material liquids having different extracts (%) were prepared.
また、比較例４では、粉砕した大麦麦芽を、予め温度が５０℃に調節された水と混合し、得られた混合液を５０℃で３０分維持し、次いで、当該混合液を６５℃で３０分維持し、さらに、当該混合液を７５℃で３０分維持することにより、麦類原料液を製造した。そして、実施例４と同様に、麦類原料液を飲料水で希釈することにより、エキス（％）の異なる５種類の麦類原料液を調製した。
［麦類原料液の官能検査」
In Comparative Example 4, the pulverized barley malt was mixed with water whose temperature was adjusted to 50 ° C. in advance, and the resulting mixed solution was maintained at 50 ° C. for 30 minutes, and then the mixed solution was heated at 65 ° C. The wheat raw material liquid was manufactured by maintaining the mixed liquid for 30 minutes at 75 ° C. for 30 minutes. And like Example 4, five types of wheat raw material liquids from which an extract (%) differs were prepared by diluting a wheat raw material liquid with drinking water.
[Sensory inspection of raw wheat liquid]
上述のようにして製造した１０種類の麦類原料液の官能検査を行った。すなわち、１０種類の麦類原料液の各々について、熟練したパネラー６人により、その甘味及びキレを評価した。具体的に、各パネラーは、甘味及びキレのそれぞれに対して、１点、２点、３点、４点又は５点の点数を付与した。すなわち、麦類原料液の甘味が強いほど、当該甘味について大きな点数が付与された。また、麦類原料液のキレが好ましいほど、当該キレについて大きな点数が付与された。
［結果」
A sensory test was conducted on 10 kinds of wheat raw material liquids produced as described above. That is, the sweetness and sharpness of each of the 10 kinds of wheat raw material liquids were evaluated by 6 skilled panelists. Specifically, each panel gave 1 point, 2 points, 3 points, 4 points or 5 points to each of sweetness and sharpness. That is, the higher the sweetness of the wheat raw material liquid, the greater the score for the sweetness. Moreover, the bigger score was given to the said crack, so that the crack of the wheat raw material liquid was preferable.
[result"
図４には、麦類原料液の官能検査を行った結果を示す。図４において、横軸は麦類原料液のエキス（％）を示し、縦軸は付与された点数の平均値（合計点数をパネラーの人数で除することで算出された算術平均値）を示し、黒塗り丸印は実施例４で製造された麦類原料液の甘味を評価した結果を示し、黒塗り三角印は実施例４で製造された麦類原料液のキレを評価した結果を示し、白抜き丸印は比較例４で製造された麦類原料液の甘味を評価した結果を示し、白抜き三角印は比較例４で製造された麦類原料液のキレを評価した結果を示す。 In FIG. 4, the result of having performed the sensory test of the wheat raw material liquid is shown. In FIG. 4, the horizontal axis indicates the extract (%) of the wheat raw material liquid, and the vertical axis indicates the average value of the assigned points (the arithmetic average value calculated by dividing the total score by the number of panelists). The black circles indicate the results of evaluating the sweetness of the barley raw material solution produced in Example 4, and the black triangles indicate the results of evaluating the sharpness of the barley raw material solution manufactured in Example 4. The white circles indicate the results of evaluating the sweetness of the wheat raw material liquid produced in Comparative Example 4, and the white triangles indicate the results of evaluating the sharpness of the wheat raw material liquid produced in Comparative Example 4. .
図４に示すように、全てのエキス範囲において、実施例４で製造された麦類原料液は、比較例４で製造された麦類原料液に比べて、甘味が低減され、且つキレが向上していると評価された。 As shown in FIG. 4, in all extract ranges, the wheat raw material liquid produced in Example 4 has a reduced sweetness and improved sharpness compared to the wheat raw material liquid produced in Comparative Example 4. It was evaluated that
ここで、一般に、麦類原料液のエキスが増加すると、当該麦類原料液のキレが損なわれ、甘味が強くなり過ぎる傾向がある。この点、図４に示すように、実施例４で製造された麦類原料液は、そのエキスが増加しても、十分なキレを維持し、且つ甘味の増加が効果的に抑制されていることが確認された。すなわち、実施例４で製造された麦類原料液は、甘味とキレとのバランスに優れ、スッキリした味わいを有することが確認された。 Here, generally, when the extract of the wheat raw material liquid increases, the crack of the wheat raw material liquid tends to be impaired, and the sweetness tends to be too strong. In this regard, as shown in FIG. 4, the wheat raw material liquid produced in Example 4 maintains sufficient sharpness even when the extract increases, and the increase in sweetness is effectively suppressed. It was confirmed. That is, it was confirmed that the wheat raw material liquid produced in Example 4 was excellent in the balance between sweetness and sharpness and had a refreshing taste.
［麦類原料液の調製］
高温処理が施された麦類原料と、当該高温処理が施されていない麦類原料とを含む原料を使用して、麦類原料液を製造した。すなわち、実施例５−１〜５−４においては、高温処理された大麦麦芽と、高温処理されていない大麦麦芽とを含む麦類原料を使用した。具体的に、まず、粉砕した大麦麦芽を、予め温度が９５℃に調節された水と混合し、さらに上述の実施例１と同様に耐熱性α−アミラーゼを当該大麦麦芽に対して０．１重量％で添加した。そして、得られた混合液を９５℃で２０分維持することにより、大麦麦芽の高温処理を行った。
[Preparation of wheat raw material liquid]
The wheat raw material liquid was manufactured using the raw material containing the wheat raw material to which the high temperature treatment was given, and the wheat raw material to which the said high temperature treatment was not given. That is, in Examples 5-1 to 5-4, a barley raw material containing barley malt treated at high temperature and barley malt not treated at high temperature was used. Specifically, first, the pulverized barley malt is mixed with water whose temperature has been adjusted to 95 ° C. in advance, and the heat-resistant α-amylase is added to the barley malt in the same manner as in Example 1 described above. Added by weight percent. And the high temperature process of the barley malt was performed by maintaining the obtained liquid mixture at 95 degreeC for 20 minutes.
次いで、上述のようにして高温処理された大麦麦芽を含む混合液を５０℃まで冷却し、当該混合液に、高温処理されていない粉砕した大麦麦芽を添加した。そして、得られた混合液を５０℃で３０分維持し、次いで、当該混合液を６５℃で３０分維持し、さらに、当該混合液を７５℃で３０分維持することにより、麦類原料液を製造した。また、実施例５−５においては、麦類原料として高温処理が施された大麦麦芽のみを使用したこと以外は、上述の実施例５−１〜５−４と同様にして、麦類原料液を製造した。なお、麦類原料液の原料に対する麦類原料の使用比率は、約１００重量％であった。 Next, the mixed solution containing barley malt treated at high temperature as described above was cooled to 50 ° C., and crushed barley malt not treated at high temperature was added to the mixed solution. And the obtained liquid mixture is maintained at 50 ° C. for 30 minutes, then the liquid mixture is maintained at 65 ° C. for 30 minutes, and further, the liquid mixture is maintained at 75 ° C. for 30 minutes, so that the wheat raw material liquid Manufactured. Moreover, in Example 5-5, except using only the barley malt which performed the high temperature process as a wheat raw material, it is the same as the above-mentioned Examples 5-1 to 5-4, and a wheat raw material liquid Manufactured. In addition, the usage-ratio of the wheat raw material with respect to the raw material of a wheat raw material liquid was about 100 weight%.
一方、比較例５においては、粉砕した大麦麦芽を、予め温度が５０℃に調節された水と混合し、得られた混合液を５０℃で３０分維持し、次いで、当該混合液を６５℃で３０分維持し、さらに、当該混合液を７５℃で３０分維持することにより、麦類原料液を製造した。そして、上述の実施例１と同様に、実施例５−１〜５−４及び比較例５で得られた麦類原料液のプリン体含有量を評価した。 On the other hand, in Comparative Example 5, the pulverized barley malt was mixed with water whose temperature was adjusted to 50 ° C. in advance, and the resulting mixture was maintained at 50 ° C. for 30 minutes, and then the mixture was 65 ° C. For 30 minutes, and the mixed liquid was maintained at 75 ° C. for 30 minutes to produce a wheat raw material liquid. And like the above-mentioned Example 1, the purine body content of the wheat raw material liquid obtained in Examples 5-1 to 5-4 and Comparative Example 5 was evaluated.
［結果］
図５には、上述の実施例１と同様にして、麦類原料液のプリン体含有量を評価した結果を示す。なお、図５の「処理麦芽（重量％）」欄には、麦類原料全体に対する、高温処理された大麦麦芽の使用比率（重量％）を示し、「未処理麦芽（重量％）」欄には、当該麦類原料全体に対する、高温処理されていない大麦麦芽の使用比率（重量％）を示す。
[result]
FIG. 5 shows the results of evaluating the purine content of the wheat raw material liquid in the same manner as in Example 1 described above. In addition, the “treated malt (% by weight)” column in FIG. 5 shows the use ratio (% by weight) of the high temperature-treated barley malt to the whole wheat raw material, and the “untreated malt (% by weight)” column. Indicates the use ratio (% by weight) of barley malt that has not been subjected to high-temperature treatment relative to the whole raw material of the wheat.
図５に示すように、高温処理された麦類原料を使用することにより（実施例５−１〜５−５）、当該高温処理された麦類原料を使用せず高温処理されていない麦類原料のみを使用する場合（比較例５）に比べて、プリン体の含有量が効果的に低減された麦類原料液を製造できることが確認された。また、高温処理された麦類原料の使用比率が増加するにつれて、プリン体含有量の低減効果も顕著になる傾向が確認された。 As shown in FIG. 5, by using a wheat raw material that has been subjected to high temperature treatment (Examples 5-1 to 5-5), wheat that has not been subjected to high temperature treatment without using the wheat raw material that has been subjected to high temperature treatment. It was confirmed that a wheat raw material liquid in which the purine content was effectively reduced can be produced as compared with the case of using only the raw material (Comparative Example 5). Moreover, the tendency for the purine body content reduction effect to become conspicuous was confirmed as the use ratio of the wheat raw material processed at high temperature increased.
実施例６においては、麦類原料として大麦（発芽させていない大麦）のみを使用して、麦類原料液を製造した。具体的に、粉砕した大麦を、予め温度が９５℃に調節された水と混合し、さらに上述の実施例１と同様に耐熱性α−アミラーゼを当該大麦に対して０．１重量％で添加し、得られた混合液を９５℃で２０分維持し、その後、当該混合液を５０℃で３０分維持し、次いで、当該混合液を６５℃で３０分維持し、さらに、当該混合液を７５℃で３０分維持することにより、麦類原料液を製造した。なお、麦類原料液の原料に対する麦類原料の使用比率は、約１００重量％であった。 In Example 6, the barley raw material liquid was manufactured using only barley (barley not germinated) as the barley raw material. Specifically, the pulverized barley is mixed with water whose temperature is adjusted to 95 ° C. in advance, and heat-resistant α-amylase is added at 0.1% by weight to the barley in the same manner as in Example 1 above. The obtained mixed liquid is maintained at 95 ° C. for 20 minutes, and then the mixed liquid is maintained at 50 ° C. for 30 minutes, and then the mixed liquid is maintained at 65 ° C. for 30 minutes. The wheat raw material liquid was manufactured by maintaining at 75 ° C. for 30 minutes. In addition, the usage-ratio of the wheat raw material with respect to the raw material of a wheat raw material liquid was about 100 weight%.
一方、比較例６においては、粉砕した大麦を、予め温度が５０℃に調節された水と混合し、得られた混合液を５０℃で３０分維持し、次いで、当該混合液を６５℃で３０分維持し、さらに、当該混合液を７５℃で３０分維持することにより、麦類原料液を製造した。そして、上述の実施例１と同様に、実施例６及び比較例６麦類原料液のプリン体含有量を評価した。 On the other hand, in Comparative Example 6, the pulverized barley was mixed with water whose temperature was adjusted to 50 ° C. in advance, and the resulting mixed liquid was maintained at 50 ° C. for 30 minutes, and then the mixed liquid was heated at 65 ° C. The wheat raw material liquid was manufactured by maintaining the mixed liquid for 30 minutes at 75 ° C. for 30 minutes. And the purine body content of Example 6 and Comparative Example 6 wheat raw material liquid was evaluated similarly to the above-mentioned Example 1.
［結果］
図６には、上述の実施例１と同様にして、麦類原料液のプリン体含有量を評価した結果を示す。図６に示すように、実施例６で製造された麦類原料液のエキス１０％換算プリン体含有量は、比較例６のそれの１９％であり、顕著に小さかった。すなわち、大麦を、まず９０℃超（９５℃）の水と混合して麦類原料液を製造することにより、当該麦類原料液のプリン体含有量を顕著に低減できることが確認された。
[result]
FIG. 6 shows the results of evaluating the purine content of the wheat raw material liquid in the same manner as in Example 1 described above. As shown in FIG. 6, the 10% equivalent purine content of the wheat raw material liquid produced in Example 6 was 19% of that of Comparative Example 6, which was significantly smaller. That is, it was confirmed that the purine content of the barley raw material liquid can be significantly reduced by first mixing barley with water of more than 90 ° C. (95 ° C.) to produce the barley raw material liquid.
Claims (12)
ことを特徴とする方法。 A method comprising first treating a pulverized wheat raw material with water having a temperature of 70 ° C. or higher to produce a wheat raw material liquid having a reduced purine content.
ことを特徴とする請求項１に記載の方法。 The method according to claim 1, wherein in the treatment, α-amylase showing activity at the temperature is added externally.
ことを特徴とする請求項２に記載の方法。 The method according to claim 2, wherein the treatment is a treatment in which liquefaction does not occur when the α-amylase is not added externally.
ことを特徴とする請求項１乃至３のいずれかに記載の方法。 The method according to any one of claims 1 to 3, wherein the treatment is a treatment for inactivating a proteolytic enzyme and / or an amylolytic enzyme contained in the wheat raw material.
ことを特徴とする請求項１乃至４のいずれかに記載の方法。 The method according to any one of claims 1 to 4, wherein the temperature of the water in the treatment is more than 90 ° C.
ことを特徴とする請求項１乃至５のいずれかに記載の方法。 The method according to any one of claims 1 to 5, further comprising producing a beverage using the malt liquid.
ことを特徴とする請求項６に記載の方法。 The method according to claim 6, wherein the beverage is a non-alcoholic beverage.
ことを特徴とする請求項６に記載の方法。 The method according to claim 6, wherein the beverage is an alcoholic beverage.
ことを特徴とする麦類原料液。 A wheat raw material liquid produced by the method according to claim 1.
ことを特徴とする飲料。 A beverage produced by the method according to any one of claims 6 to 8.
麦類原料を、まず７０℃以上の温度の水と混合することにより、前記麦類原料を、まず前記温度より低い温度の水と混合する場合に比べて、前記麦類原料液のプリン体含有量を低減する
ことを特徴とする方法。 In the production of wheat raw material liquid,
Compared with the case where the wheat raw material is first mixed with water having a temperature lower than the above temperature by mixing the wheat raw material with water having a temperature of 70 ° C. or higher, the purine body content of the wheat raw material liquid is contained. A method characterized by reducing the amount.
麦類原料を、まず７０℃以上の温度の水と混合して調製した前記麦類原料液を使用することにより、前記麦類原料を、まず前記温度より低い温度の水と混合して調製した麦類原料液を使用する場合に比べて、前記飲料のプリン体含有量を低減する
ことを特徴とする方法。 In manufacturing beverages using wheat raw material liquid,
By using the wheat raw material liquid prepared by first mixing the wheat raw material with water at a temperature of 70 ° C. or higher, the wheat raw material was first prepared by mixing with water at a temperature lower than the temperature. Compared with the case where a wheat raw material liquid is used, the purine body content of the said drink is reduced. The method characterized by the above-mentioned.
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| JP5640170B1 (en) * | 2014-05-28 | 2014-12-10 | 合同酒精株式会社 | Beer-taste beverage |
| JP2016174566A (en) * | 2015-03-19 | 2016-10-06 | サッポロビール株式会社 | Pea protein, pea protein decomposition product, beverage, and method regarding the same |
| JP2018064502A (en) * | 2016-10-19 | 2018-04-26 | アサヒビール株式会社 | Manufacturing method of wort |
| JP2018196336A (en) * | 2017-05-23 | 2018-12-13 | キリン株式会社 | Beer-taste fermented alcoholic beverage and method for producing the same |
| JP2019062786A (en) * | 2017-09-29 | 2019-04-25 | 群栄化学工業株式会社 | Production method of wort, malt extract or brewage |
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| JP5640170B1 (en) * | 2014-05-28 | 2014-12-10 | 合同酒精株式会社 | Beer-taste beverage |
| JP2016174566A (en) * | 2015-03-19 | 2016-10-06 | サッポロビール株式会社 | Pea protein, pea protein decomposition product, beverage, and method regarding the same |
| JP2018064502A (en) * | 2016-10-19 | 2018-04-26 | アサヒビール株式会社 | Manufacturing method of wort |
| JP2018196336A (en) * | 2017-05-23 | 2018-12-13 | キリン株式会社 | Beer-taste fermented alcoholic beverage and method for producing the same |
| JP2019062786A (en) * | 2017-09-29 | 2019-04-25 | 群栄化学工業株式会社 | Production method of wort, malt extract or brewage |
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