JP2014117205A - Production method of low-purine body effervescent alcoholic beverage by using corn grits as main raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of an effervescent alcoholic beverage that is low in purine body content.SOLUTION: The method for producing effervescent alcoholic beverage comprises: preparing a fermentation front liquid by using corn grits as a raw material; and fermenting said fermentation front liquid.

Description

Background of the Invention

FIELD OF THE INVENTION This invention relates to foamed alcoholic beverages with reduced purine content.

Background Art In beer, there are about 40 to 100 mg / L of total purine compounds. Purine compounds such as purine bases (adenine, guanine, xanthine, etc.), purine nucleosides (adenosine, guanosine, inosine, etc.), purine nucleotides (adenylic acid, guanylic acid, inosinic acid, etc.) and their high molecular nucleic acids are used as food. When ingested, it is broken down into uric acid. Dietary restriction in hyperuricemia may limit the intake of purine compounds, but in addition to restrictions on meat, eggs, liver, etc. as a higher food content, dietary restrictions such as beer Sometimes. In this case, a product in which purine compounds are reduced in beer and the like is desired.

  Attempts to reduce purine compounds in beer production have been reported. For example, in WO 96/25483 pamphlet (Patent Document 1), nucleoside phosphorylase and / or nucleosidase is allowed to act on wort of beer to decompose nucleoside in wort and A method for producing beer with reduced concentration is disclosed. In this method, in the production of beer, a purine nucleoside contained in wort is decomposed into a purine base using an enzyme, and the purine base is assimilated to yeast in a fermentation process, thereby reducing the content of purine compounds. As described above, this method is based on the degradation rate of purine nucleoside (about 60% in this example) and the utilization rate of yeast by the total amount of the purine base produced and the purine base originally present in the wort. Therefore, the amount of reduction is limited.

  Japanese Patent Application Laid-Open No. 2004-290071 (Patent Document 2) describes a process for adsorbing and removing a purine compound with an adsorbent that selectively adsorbs the purine compound in a process for producing a fermented malt beverage, Thereafter, it is disclosed that the purine compound content of the fermented malt beverage can be reduced by performing in a temperature range of 25 ° C. or higher and below the temperature used in the saccharification step in the step before hop addition.

International Publication No. 96/25483 Pamphlet JP 2004-290071 A

  The present inventors have found that a foamed alcoholic beverage having a low purine content can be produced by preparing a pre-fermentation solution using corn grits as a main raw material and fermenting the pre-fermentation solution. The present invention is based on this finding.

  Accordingly, an object of the present invention is to provide a method for producing a sparkling alcoholic beverage having a low purine content and a sparkling alcoholic beverage produced by this method.

The present invention includes the following inventions:
(1) A method for producing a sparkling alcoholic beverage comprising preparing a pre-fermentation solution using corn grits as a raw material and fermenting the pre-fermentation solution;
(2) The method according to (1) above, wherein the fermentation is performed by a pressure fermentation method;
(3) The method according to (1) or (2) above, wherein the purine body content of the sparkling alcoholic beverage to be produced is 5 mg / L or less;
(4) The method according to any one of (1) to (3), further comprising an aging step;
(5) The method according to any one of (1) to (4), wherein the sparkling alcoholic beverage is a beer-flavored fermented beverage that does not use sparkling liquor or wheat or malt as a raw material;
(6) A sparkling alcoholic beverage produced by any one of the methods (1) to (5).

  According to the present invention, it is possible to produce an effervescent alcoholic beverage having a low purine content without removing the purine using an adsorbent such as activated carbon. In particular, in this specification, it is confirmed that not only the purine content of corn grits used as the main raw material in the present invention is low, but also the amount of purine produced by yeast during the fermentation process is small. Furthermore, fermentation can be accelerated | stimulated also in manufacture of the sparkling alcoholic beverage which does not use wheat or malt as a main raw material by this invention.

FIG. 1 shows the saccharification pattern of the fermentation raw material in the laboratory scale test brewing of Example 1. FIG. 2 shows the course of fermentation in the laboratory scale test brewing of Example 1 (change over time in the sugar content of the fermentation broth). FIG. 3 shows the saccharification pattern of the fermentation raw material in the scale-up test brewing of Example 2.

Detailed description of the invention

  The sparkling alcoholic beverage to which the method according to the present invention is applied is not particularly limited as long as it is a sparkling beverage manufactured by alcohol fermentation, and is preferably a beer-flavored alcoholic beverage. In the present invention, the “beer-flavored alcoholic beverage” refers to an alcoholic beverage having a beer flavor, which is a beverage fermented with yeast using a carbon source, a nitrogen source, water, and the like as raw materials. “Beer-flavored alcoholic beverages” include beer-flavored fermented beverages that do not use wheat or malt as raw materials (for example, beverages classified as “other brewed liquors (effervescent) (1)”) and raw materials Beer, malt liquor, and liqueur (for example, beverages classified as “liqueur (effervescent) (1)” under the liquor tax law).

  According to a preferred embodiment of the present invention, the sparkling alcoholic beverage is a sparkling liquor or a beer-flavored fermented beverage that does not use wheat or malt as a raw material.

  In the present invention, corn grits are used as the main raw material for fermentation in the production of the sparkling alcoholic beverage. Here, the term “main raw material” means that corn grits are used in the present invention in the same manner as malt is used as a main fermentation raw material for brewing beer. In addition, the “main raw material” here refers to a raw material constituting most of the fermentation raw material that bears both a nitrogen source and a carbon source in fermentation by yeast, such as malt used for brewing beer.

  The ratio of corn grits in the fermentation raw material that bears both the nitrogen source and the carbon source used in the present invention is not particularly limited, but is preferably 80% by mass or more, more preferably 85% by mass or more, Preferably it is 90 mass% or more. Although the fermentation raw material which bears both nitrogen sources and carbon sources other than corn grits which may be used for this invention is not specifically limited, For example, malt can be mentioned. Therefore, according to one embodiment of the present invention, the fermentation raw material bearing both the nitrogen source and the carbon source used in the present invention is composed of the above-mentioned corn grits and malt occupying the remaining ratio.

  In the present invention, a pre-fermentation solution is prepared using such a fermentation raw material. In the preparation of a pre-fermentation solution, generally, a fermentation raw material is enzymatically treated using a proteolytic enzyme such as a protease and a saccharide-degrading enzyme such as amylase, pullulanase, or isoamylase. Thereby, content of the amino acid and yeast assimilable saccharide which a yeast tends to assimilate can be made to increase.

  In the present invention, a boiling step for gelatinizing corn grits may be provided before the enzyme treatment. By gelatinizing corn grits, the efficiency of enzyme treatment of corn grits is improved. The boiling step of corn grits may be performed, for example, at 100 ° C. for 1 minute to 60 minutes, preferably at 100 ° C. for 5 minutes to 40 minutes, and more preferably at 100 ° C. for 10 minutes to 30 minutes.

  According to one embodiment, the boiling step of corn grits is maintained at 50 ° C. for 10 minutes, then heated from 50 ° C. to 78 ° C. over 20 minutes and maintained at 78 ° C. for 10 minutes, as shown in FIG. Then, the temperature is raised from 78 ° C. to 100 ° C. and maintained at 100 ° C. for 30 minutes.

  According to another embodiment, the boiling step of corn grits, as shown in FIG. 3, is maintained at 50 ° C. for 10 minutes, then heated from 50 ° C. to 70 ° C., maintained at 70 ° C. for 10 minutes, The temperature is raised from 70 ° C. to 100 ° C. and maintained at 100 ° C. for 10 minutes.

  In the present invention, a saccharide such as starch liquid sugar can be used as an additional fermentation raw material, and such a saccharide becomes a carbon source in fermentation by yeast. The amount of the additional sugar (preferably starch liquid sugar) used is not particularly limited, but is preferably 50 to 300% by mass, more preferably 70 to 200% by mass, based on the amount of corn grits used. More preferably, it is 100-150 mass%, More preferably, it is 100-130 mass%. When the saccharide is liquid sugar, the amount used is a numerical value based on the weight when converted to solid content. The timing of adding the additional saccharide may be any of during the preparation process (preparation of the pre-fermentation solution) such as at the start of saccharification, at the end of saccharification, or at the start of boiling (boiling after the enzyme treatment is completed). . For example, since starch liquid sugar is a material that has already been saccharified, it can be added at the end of saccharification or at the start of boiling.

  In the present invention, by simultaneously adding a yeast extract to the pre-fermentation solution as described above, the growth of yeast during fermentation can be further promoted, and a synergistic fermentation promoting effect can be obtained. As an addition amount to the pre-fermentation liquid of the yeast extract which can obtain a synergistic fermentation promotion effect, it is preferable to adjust to 500-1000 mg / L. In addition, before the pre-fermentation liquid preparation process or in the pre-fermentation liquid preparation process, the yeast extract may be decomposed by adding a degrading enzyme such as protease, if necessary. Thereby, content of the amino acid which yeast tends to assimilate can be increased.

  The method by this invention can be implemented according to the well-known manufacturing method of a sparkling alcoholic drink except said fermentation raw material. For example, when the beverage produced by the method according to the present invention is a beer-flavored alcoholic beverage, the beer-flavored alcoholic beverage can be produced by fermenting at least a pre-fermentation solution prepared from water and corn grits. . That is, after adding fermentation brewer's yeast to the pre-fermentation liquid (preparation liquid) prepared from corn grits and water, fermentation is performed, and the obtained fermentation liquid (drinking liquor) is optionally stored at a low temperature, A beer flavor alcoholic beverage can be manufactured by removing yeast by a filtration process. Here, the aging step of storing the fermented liquid at a low temperature before filtration is suitably used for saturation of carbon dioxide gas and clarification and improvement of stability of the sparkling alcoholic beverage. Thus, according to a preferred embodiment of the invention, the method according to the invention further comprises an aging step.

  In the method according to the present invention, if necessary, other additives such as hops, fragrances, pigments, foaming / foaming improvers, water quality modifiers, fermentation aids, and the like can be added. Hops can be added before boiling the pre-fermentation solution, while boiling the pre-fermentation solution, or after boiling the pre-fermentation solution. The “boiling” here is a boiling step performed after enzyme treatment of the fermentation raw material.

  According to a preferred embodiment of the invention, the fermentation in the process according to the invention is carried out by a pressure fermentation process. The pressure at the time of fermentation in this embodiment is not particularly limited as long as it is a pressure used in a normal pressure fermentation method. For example, 0.01 MPa or more, preferably 0.01 to 0.20 MPa, and more preferably 0. 0.03 to 0.15 MPa, more preferably 0.05 to 0.12 MPa, more preferably 0.07 to 0.09 MPa, and most preferably about 0.08 MPa.

  The sparkling alcoholic beverage produced by the method according to the present invention has a reduced purine content compared to the sparkling alcoholic beverage produced by the conventional method. The purine body content of the sparkling alcoholic beverage according to the present invention is lower than the purine body content of the conventional sparkling alcoholic beverage, and is preferably 5 mg / L or less. Here, the purine compound can be measured by a known method. For example, the method of Fujimori et al. (“In alcoholic beverages”) measures the amount of free purine base by decomposing a sample with 70% perchloric acid. Purine body content of uric acid, Vol. 9, No. 2, P128, (1985)).

Example 1: Although malt is used as a main raw material in lab scale test beer brewing, corn grits (CG), which are usually used as an auxiliary raw material, are used as a main raw material instead of malt in order to reduce the content of purine bodies derived from the raw material. A sparkling alcoholic beverage was prepared.

Table 1 shows the raw material composition. There were two test zones with different amounts of CG used. Since the amount of water for saccharification was constant, the mash concentration was 6.6 times in Test Zone 1 and 5.3 times in Test Zone 2 relative to CG1. The amount of liquid sugar is the weight of MC-55 (Brix70).

  The saccharification pattern is shown in FIG. After adding CG and shrout (malt) to the saccharification water, a boiling (100 ° C., 30 minutes) step was provided to gelatinize the CG. After the boiling step, in order to carry out decomposition by the enzyme, the temperature was lowered to the optimum temperature of the enzyme, and then an enzyme agent such as a protease preparation and malt and water shown in Table 1 were added.

  Subsequently, protein cessation and starch cessation were performed, and after completion of the saccharification step, filtration with a filter paper was performed to remove solids. After adding liquid sugar (MC-55: manufactured by Nippon Shokuhin Kako Co., Ltd.) and hops to the filtrate, it was boiled, the trube was removed again by filter paper filtration, and the obtained filtrate was used as a feed solution.

  A fermentation test was performed using this feed solution. In the fermentation test, the feed solution was adjusted to 14 ° P, and then yeast was added for fermentation. The fermentation conditions were 8 days at 12 ° C., and the analysis was conducted on the purine content of the final fermentation broth (the total purine content of beer, adenine, adenosine, xanthine, and guanosine was the purine content). .

Table 2 shows the analytical values of the feed liquid and the liquor lowering liquid, and FIG. 2 shows the course of fermentation.

  As shown in Table 2 and FIG. 2, the fermentation was good and sugar was consumed to 1.7 ° P on the 8th day. As shown in Table 2, the purine bodies were 5 mg / L or less for both the stock solution and the brewing liquor, and were significantly reduced compared to beer beverages mainly composed of malt (purine of beer beverages). Body concentration is 50-100 mg / L). In beer beverages, purine bodies tend to increase during fermentation, but when CG was used as the main raw material, no increase in purine bodies during fermentation was observed. From these results, it was shown that by using CG as a main raw material instead of malt, a sparkling beverage with a low purine content can be produced without using a technique such as activated carbon treatment.

Example 2: Scale-up test A scale-up test for commercializing the sparkling beverage obtained by the lab scale test of Example 1 was conducted on a 200 L scale. The charging conditions, saccharification pattern, boiling conditions and fermentation conditions were as follows.

(A) Preparation conditions (# 7032)
Table 3 shows the raw material composition. The amount of liquid sugar is the weight of MC-55 (Brix70).

(B) Saccharification pattern The saccharification pattern is shown in FIG.

(C) Boiling conditions Boiling time: 30 minutes Boiling rate: 6.7%

(D) Fermentation condition Fermentation scale: 20L
Ventilation time: 420 minutes (1NL / min)
Pressurization condition: Pressurization was started by filling nitrogen gas 24 hours after the start of fermentation.
Number of yeast added: 20 million cells / ml

Analysis results Purine bodies were analyzed by the Food Safety Assurance Center Evaluation and Analysis Team. The analysis results are shown in Table 5. The original extract (OE) represents the sugar content of the charged solution before fermentation.

  In the brewing using the fermentation liquid mainly composed of corn grits (CG), as shown in Table 5, the total amount of purines was 7.7 mg / L at OE (original extract) 13.5 ° P. Furthermore, when pressurization fermentation was performed at 0.08 MPa (test number 2), the total amount of purine bodies was 5.5 mass ppm at OE 13.5 ° P. When this beverage is adjusted to OE12.0 ° P and commercialized, the total amount of purines is 4.9 mg / L, and a new genre (trade name “Body Time”: raw material made by Soba Co., Ltd .: raw material As a beer-flavored fermented beverage that does not use barley or malt). In test number 2, a pressure fermentation method is used. Therefore, it has been shown that the use of corn grits (CG) as a main raw material enables a significant reduction in purine concentration, and further, the purine concentration is further reduced by performing pressure fermentation.

During the sensory evaluation production, no fermentation failure was observed. Furthermore, about the obtained fermented drink, the result of the sensory evaluation by the paneler (4 persons) specialized in beer is shown in Table 6.

As shown in Table 6, the obtained fermented beverage did not have an immature aroma or a diacetyl odor, and had a taste improved from a clean conventional beer-based beverage. Further, the parameters for fragrance, H 2 _S, DMS, analysis abnormal is not a mid-boiling volatilization component (butyrate, ethyl caproate, etc.), the resulting fermented beverage is a fermented beverage good low purine It became clear.

Claims (6)

  A method for producing a sparkling alcoholic beverage, comprising preparing a pre-fermentation solution from corn grits as a raw material and fermenting the pre-fermentation solution.   The method according to claim 1, wherein the fermentation is performed by a pressure fermentation method.   The method of Claim 1 or 2 that purine body content of the sparkling alcoholic beverage manufactured is 5 mg / L or less.   The method according to any one of claims 1 to 3, further comprising an aging step.   The method according to any one of claims 1 to 4, wherein the sparkling alcoholic beverage is a sparkling liquor or a beer-flavored fermented beverage that does not use wheat or malt as a raw material.   A sparkling alcoholic beverage produced by the method according to any one of claims 1 to 5.