JP2014121292A - Beer-like alcoholic drink and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide beer-like alcoholic drink having an excellent balance between flavor and a body feeling compared with the conventional beer-like alcoholic drink and more inexpensive than the conventional one, and a method for producing the same.SOLUTION: Provided is a method for producing beer-like alcoholic drink such as low-malt beer comprising: a raw material mixing step; a saccharification step and a fermentation step, in which branched dextrin is added in the raw material mixing step and/or the saccharification step, thus the beer-like alcoholic drink to which a body feeling is imparted, and simultaneously, having an exceeding excellent balance in flavor is inexpensively produced.

Description

  The present invention relates to a beer-like alcoholic beverage excellent in the balance of flavor and taste, and body feeling, and a method for producing the same, and in particular, beer, sparkling liquor or malt including a saccharification step and a fermentation step in the raw material mixing step. Is a method for producing a beer-like alcoholic beverage such as a beer-like fermented beverage, which is characterized by adding a branched dextrin in the raw material mixing step and / or the saccharification step, and has an excellent balance of flavor and body feeling, The present invention relates to an inexpensive beer-like alcoholic beverage and a method for producing the same.

Beer-like alcoholic beverages such as sparkling liquor are diversifying year by year, and various products are put on the market every year. However, in beer-like alcoholic beverages that do not use malting liquor or malt, since the raw materials used are different from conventional beer ingredients, flavors such as flavor and taste, body feeling, etc. are inferior. Most of them were “bad beers”.
In order to improve such drawbacks, various methods have been disclosed as methods for improving the balance of flavor and body feeling of beer-like alcoholic beverages.

  For example, the method of adding isomaltoligosaccharide (see Patent Documents 1 and 2) is the method of adding water-soluble dietary fiber such as indigestible dextrin and polydextrose (see Patent Documents 3 to 5). Is disclosed (see Patent Document 6).

  These beer-like alcoholic beverage production methods are methods that use non-assimilable saccharides from yeast and leave them in the product to enhance the richness and umami of the product. Addition of the isomaltoligosaccharide described in 2 and 2 has a problem that it is difficult to obtain a body feeling and the sweetness becomes strong. Moreover, in addition of the water-soluble dietary fiber of patent documents 3-5, there exists a problem that a raw material price is high and a product price also becomes high. In the addition of dextrin described in Patent Document 6, about 70% of the added dextrin is decomposed into assimilable sugars by the saccharification enzyme contained in the malt when it is input in the saccharification process, so that the saccharification enzyme is inactivated. Therefore, there is a problem that the manufacturing process is increased by one step because it is necessary to carry out the boiling process after the boiling process.

  Patent Document 7 discloses a method for producing a beer-like beverage in which maltotriosyltransferase is added to the saccharification step. This method increases non-assimilable carbohydrates in wort, but the product has not been evaluated.

JP-A-5-68529 JP-A-7-6872 JP 2005-261425 A JP 2006-6342 A JP 2007-6872 A JP 2011-223987 A WO2012-105532 publication

  The subject of this invention is providing the beer-like alcoholic beverage which is excellent in the balance of a flavor and a body feeling compared with the conventional beer-like alcoholic beverage, and is cheaper than before, and its manufacturing method.

  The inventors of the present invention are diligently studying a method for producing a beer-like alcoholic beverage having a good balance between flavor and body feeling, and include a raw material mixing step, a saccharification step, and a fermentation step. In the production, by adding a branched dextrin in the raw material mixing step and / or saccharification step, a method for producing a beer-like alcoholic beverage with a particularly excellent balance of flavor at the same time as providing a body feeling at low cost, The present invention has been completed.

That is, in the production of a beer-like alcoholic beverage, the present invention includes 10% or more of either α-1,3 bond or α-1,6 bond in methylation analysis in the raw material mixing step and / or saccharification step. It consists of the manufacturing method of the beer-like alcoholic beverage excellent in the balance of flavor and body feeling characterized by adding branched dextrin.
The branched dextrin used in the production method produces a carbohydrate component having a polymerization degree (DP) of 3 or more in a hydrolysis product (dry solid) of 50% by mass or more in the hydrolysis product (dry solid) when hydrolyzed with β-amylase. A branched dextrin is preferred.
In the saccharification step, it is preferable to use malt and / or saccharifying enzyme.

  The beer-like alcoholic beverage in the present invention includes beer, sparkling liquor, beer-like sparkling beverages that do not use malt, and the like.

  In the method for producing a beer-like alcoholic beverage of the present invention, the saccharide derived from the branched dextrin is 0.1 to 5.0% by mass relative to the total mass of the final product (beer-like alcoholic beverage mass). It is preferable to add a branched dextrin as an auxiliary material. In the method for producing a beer-like alcoholic beverage of the present invention, the branched dextrin can be added as an auxiliary material in the raw material mixing step and / or the saccharification step.

  In addition, the present invention is inexpensive and excellent in the balance of flavor and body feeling, containing a branched dextrin-derived carbohydrate produced in the range of 0.1 to 5.0% by mass, produced by the above-described method for producing a beer-like alcoholic beverage. Provide beer-like alcoholic beverages.

  According to the method for producing a beer-like alcoholic beverage of the present invention, by introducing a branched dextrin in the raw material mixing step and / or saccharification step, the product has a flavor such as flavor and sharpness, and has a body feeling. A beer-like alcoholic beverage with a particularly excellent balance between flavor and body feeling can be produced at low cost. Moreover, this invention can provide the beer-like alcoholic beverage which was excellent in this flavor balance, and can be manufactured cheaply.

  The present invention comprises a method for producing a beer-like alcoholic beverage that is inexpensive and excellent in balance between flavor and body feeling by introducing a branched dextrin in the raw material mixing step and / or the saccharification step when producing the beer-like alcoholic beverage.

  In the present invention, the “beer-like alcoholic beverage” includes beer-like fermented beverages (so-called third beer) or other beer-like alcoholic beverages that do not use beer, sparkling liquor, malt.

The “raw material mixing step” in the present invention refers to a step of mixing malt, an auxiliary raw material, water and the like.
The “saccharification step” in the present invention refers to a step of hydrolyzing malt and starch of a subsidiary material by utilizing either or both of a malt saccharifying enzyme and a commercially available saccharifying enzyme.

  The branched dextrin used in the present invention is preferably a dextrin that produces a large amount of non-fermentable carbohydrates in the saccharification process. Specifically, when β-amylase digestion is performed under the following conditions and the product is analyzed, the proportion of trisaccharide or more (component of DP3 or more) is 50% by mass or more with respect to the hydrolysis product (dry solid content) mass. A branched dextrin is preferable.

The hydrolysis of the branched dextrin by β-amylase and the analysis of the hydrolyzate in the present invention can be performed as follows. 1 g of branched dextrin (solid content weight) is precisely weighed, dissolved in 2.0 ml of 0.5 M acetate buffer (pH 3.9), and weighed about 0.1 g of glycerol as an internal standard substance. The solution was diluted with 10.5 ml of pure water, 1000 units of sweet potato-derived β-amylase (Sigma, A7005) was added to the solution, and a hydrolysis reaction was performed at 60 ° C. for 60 minutes. After completion of the reaction, the solution which has been deactivated at 95 ° C. for 15 minutes is desalted with an ion exchange resin, and concentrated to Bx = 5 with a rotary evaporator, and analyzed by HPLC. The conditions of HPLC are as follows.
Column: Tosoh TSK-GEL 2500pwxl Two in-line column Temperature: 80 ° C
Elution: Water (0.5 ml / min)
Detector: Suggested refractive index detector

In the branched dextrin used in the present invention, the ratio of α-1,3 bonds or α-1,6 bonds is 10% or more based on the total number of bonds in the branched dextrin in methylation analysis. More preferably, the ratio of α-1,3 bonds or α-1,6 bonds is 20% or more.
The methylation analysis in the present invention can be performed according to the method described in Ciucan et al. (Ciucan et al. (1984) Carbohydr. Res. 131: 209-217).

The beer-like alcoholic beverage of the present invention is characterized in that 0.1 to 5.0% by mass of a branched dextrin-derived saccharide added as an auxiliary material is contained in the product. A preferable content of the carbohydrate derived from the branched dextrin is 0.8 to 2.5% by mass.
Further, the beer-like alcoholic beverage of the present invention is required to contain the added branched dextrin-derived saccharide, but may further contain other saccharides as long as the quality is not adversely affected.

As described above, the branched dextrin used in the present invention preferably contains 50% by mass or more, and 60% by mass or more of a saccharide having a polymerization degree of 3 or more in the hydrolysis product (dried solid) by β-amylase. More preferably, it is more preferably 70% by mass or more.
Moreover, in the structural analysis by methylation analysis, it contains 10% or more of any of α-1,3 and α-1,6 bonds, preferably 20% or more, most preferably 22-30%. . The amount of α-1,4 bond is not particularly limited, but it is preferably about 60 to 90%. The dextrin is commercially available, and can be purchased, for example, from Matsutani Chemical Co., Ltd. as HBD-20, and from Nippon Food & Chemicals Co., Ltd. as megarotose and branch oligo.

  The saccharifying enzyme used in the present invention refers to all enzymes involved in sugar hydrolysis, and specifically includes α-amylase, β-amylase, transglucosylase, etc., but it may hydrolyze a branched structure. Enzymes that can be produced, specifically glucoamylase, isoamylase, pullulanase, etc. are not included.

  The beer-like alcoholic beverage of the present invention can be produced by a generally used method. For example, add the branched dextrin used in the present invention together with auxiliary materials such as malt and sugar, mix with warm water (raw material mixing step), and add amylase and other enzymes as necessary to perform saccharification (saccharification step). After saccharification, the wort is prepared by filtration. Hops are added to the obtained wort, and after boiling, filtration is performed to prepare a fermentation solution. To this, yeast is added, and fermentation and aging are performed by a conventional method. It is desirable to add the branched dextrin before the wort preparation (raw material mixing step) together with other auxiliary raw materials or before the saccharification step.

  Since saccharides of 3 or more saccharides remaining after the saccharification process (saccharides of 3 or more DP3) and saccharides having a branched structure (non-fermentable saccharides) are not decomposed or assimilated by yeast, branched dextrin The addition amount of can be calculated in advance from the concentration of the carbohydrate derived from the branched dextrin to be contained in the product.

  In the present invention, the saccharide derived from the branched dextrin is preferably 0.1 to 5.0% by mass, more preferably 0.8 to 2.5% by mass, based on the total mass of the product. Although the branched dextrin is added before the saccharification step, if the amount of the branched dextrin is out of this range, the balance between body feeling and flavor is impaired, and the intended beer-like alcoholic beverage cannot be obtained.

The beer-like alcoholic beverage thus obtained is an inexpensive and unprecedented beer-like alcoholic beverage with an excellent balance of flavor and body feeling as a result of the body feeling and taste-improving action of the sugar derived from the branched dextrin. Can be obtained.
EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the technical scope of this invention is not limited to these illustrations.

(Limit reaction of branched dextrin by β-amylase)
About 3g of commercially available branched dextrin (HBD-20, Matsutani Chemical Industry, Branch Oligo, Nippon Food & Chemicals, Megarotose, Nippon Food & Chemicals) and about 1g of normal dextrin (Glister, Matsutani Chemical) Weigh it, add 2 ml of 0.5 M phosphate buffer (pH 5.28) and about 0.5 g of precisely weighed glycerol, add 10.5 ml of pure water, and then add β-amylase derived from sweet potato. 1000 units were added and the hydrolysis reaction was carried out at 60 ° C. for 60 minutes. After completion of the reaction, the deactivation reaction was carried out at 95 ° C. for 15 minutes, and after desalting with an ion exchange resin, the amount of DP3 + was measured by HPLC (2500 pwxl column, manufactured by Tosoh Corporation). The results are shown in Table 1.

  It was revealed that the branched dextrin contained 50% by mass or more of DP3 or higher components even after hydrolysis with β-amylase.

(Structural analysis by methylation analysis of dextrin)
Three types of commercially available branched dextrins (HBD-20, Matsutani Chemical Industries, Branch Oligo, Nippon Food Chemicals, Megarotose, Nippon Food Chemicals) and ordinary dextrins (Grister, Matsutani Chemical Industries) as a control, (1984), methylation analysis was performed. The results are shown in Table 2.

  It was revealed that the branched dextrin contains at least 10%, more specifically about 22-30% of any of α-1,6, α-1,3 bonds.

(Saccharification with malt and fermentation test with yeast)
The degree of saccharification of dextrin by malt was verified according to the formulation in Table 3. In the table, as the branched dextrin, Addition 1 used HBD-20 (manufactured by Matsutani Chemical Industry), Addition 2 used branch oligo (manufactured by Nippon Shokuhin Kako), and Addition 3 used megarotose (manufactured by Nippon Shokuhin Kako).

Control 1 was only malt, control 2 was normal dextrin (glister), and additions 1 to 3 were those in which branched dextrin was added to malt.
About 1 g of triethylene glycol was added to the above formulation as an internal standard substance, and a saccharification reaction was performed at 70 ° C. for 2 hours. The reaction solution was sparged (washed with hot water), then boiled at 100 ° C. for 1 hour, a part was collected, and components were analyzed with a sugar composition analysis column (CK08EC, Mitsubishi Chemical). Subsequently, yeast was added to the wort, and the components subjected to the fermentation test for 7 days were similarly analyzed for components using a sugar composition analysis column. Table 4 shows carbohydrates contained in a 100 g sample.

  The amount of residual dextrin is calculated by subtracting the sugar mass of Control 1 from the total amount of carbohydrates after fermentation. From this result, 57-93 mass% of the addition amount remained as residual sugar in the branched dextrin addition section (additions 1-3). This is because a part of the malt saccharifying enzyme is converted to an assimilating sugar and is utilized during fermentation. In the conventional dextrin (control 2), most of the sugars were assimilating sugars, and the residual sugar was 32% by mass. Therefore, it was found that even when the branched dextrin is added in the saccharification step in the beer-like alcoholic beverage, a sufficient amount of sugar can be left in the product after fermentation.

(Saccharification with varying amount of malt and fermentation test with yeast)
First, the degree of saccharification of the branched dextrin when the amount of malt was varied was verified according to the formulation in Table 5. In the table, HBD-20 (manufactured by Matsutani Chemical) was used as the branched dextrin.

Controls 1 to 3 were obtained by carrying out saccharification reaction of 5.5 to 14.6 g of malt alone, and additions 1 to 3 were obtained by adding 5.5 to 14.6 g of malt and 6.6 g of branched dextrin. It was.
The amount of malt added was included in the rules of happoshu in the liquor tax law. Usually, cereal, starch, saccharides and the like are added together with the malt, but in this example, in order to investigate the effect of the branched dextrin alone, it was carried out without adding them. In Control 1 / Addition 1, malt liquor corresponding to less than 25% by weight of malt, Control 2 / Addition 2 in less than 50% by weight of malt, and Control 3 / Addition 3 in the amount of 50% by weight or more of malt can be produced.

  With the above formulation, about 1 g of triethylene glycol was added as an internal standard substance, and a saccharification reaction was performed at 70 ° C. for 2 hours. The reaction solution was sparged (washed with hot water), then boiled at 100 ° C. for 1 hour, a part was collected, and components were analyzed with a sugar composition analysis column (CK08EC, Mitsubishi Chemical). Subsequently, yeast was added to the wort, and the components subjected to the fermentation test for 7 days were similarly analyzed for components using a sugar composition analysis column. These results are shown in Table 6.

  The amount of branched dextrin is calculated by subtracting the sugar mass in Controls 1 to 3 from the sum of carbohydrates in Additions 1 to 3 after fermentation, as in Example 1. From the result after fermentation, 55-60 mass% of the addition amount remained as residual sugar. There is no increase or decrease in the remaining amount according to the amount of malt input, and the hydrolysis of the branched dextrin is almost saturated by the saccharifying enzyme contained in the malt to the extent that it is used in the malting liquor of less than 25% by weight of malt. It became clear.

(Saccharification using malt and saccharifying enzyme and fermentation test with yeast)
When saccharifying the raw material of the formulation of Table 7, when β-amylase was reacted with malt, it was verified how much the branched dextrin was saccharified. In the table, Glister (manufactured by Matsutani Chemical) was used as a normal dextrin, and HBD-20 (manufactured by Matsutani Chemical) was used as a branched dextrin.

Control 1 was malt alone, control 2 was a mixture of malt and normal dextrin, control 3 was normal dextrin alone, addition 1 was malt and branched dextrin, and addition 2 was branched dextrin only.
About 1 g of triethylene glycol precisely weighed as an internal standard substance and 80 units of Biozyme L (manufactured by Amano Enzyme) as β-amylase were added to the above composition, and a saccharification reaction was performed at 60 ° C. for 16 hours. The reaction solution was sparged (washed with hot water), then boiled at 100 ° C. for 1 hour, a part was collected, and the components were analyzed with a sugar composition analysis column (CK08EC, Mitsubishi Chemical). Subsequently, yeast was added to the wort, and the components subjected to the fermentation test for 7 days were similarly analyzed for components using a sugar composition analysis column. These results are shown in Table 8.

  As in Example 1, the amount of branched dextrin is calculated by subtracting the malt-derived sugar mass in Control 1 from the total of carbohydrates in Controls 2 and 3 and Additions 1 to 3 after fermentation. From the result after fermentation, about 30% by mass of the addition amount remained in the normal dextrin, whereas 50 to 54% by mass of the addition amount remained as residual sugar in the branched dextrin. Even when both malt saccharifying enzyme and β-amylase or β-amylase was hydrolyzed alone, it was revealed that more than half of the input amount remained in the fermentation broth.

(Manufacture of sparkling liquor using branched dextrin with varying residual sugar mass)
According to the formulation in Table 9, a sparkling liquor was produced in which the amount of residual branched dextrin-derived sugar was changed. In the table, HBD-20 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as the “branched dextrin”.

  For the control, no branched dextrin was added, and for additions 1 to 5, a branched dextrin was added. Additions 1 to 5 were adjusted such that the carbohydrate derived from the branched dextrin was 0.05 to 8 g per 100 g when the internal standard substance was added to the fermentation end solution and quantified by HPLC.

  Fermentation with yeast was carried out for 10 days with the above formulation. The fermented liquor was subjected to a ripening operation (secondary fermentation), and yeast was removed from the fermented liquor using diatomaceous earth to obtain a sparkling liquor. The resulting sparkling liquor was subjected to quantitative analysis by HPLC and sensory evaluation by five panelists. For each evaluation item shown in Table 10, the evaluation was based on the control, with a 5-level evaluation of 1 (weak) -3-5 (strong), and the average value of the evaluation points was determined. In addition, the overall evaluation was based on the control, and a five-step evaluation of 1 (bad) -3-5 (good) was performed, and an average value of evaluation points was obtained. As a result, in each evaluation item and the overall evaluation, a significant difference was recognized as compared with the control up to addition 5, and the taste quality was greatly improved by the non-assimilating saccharide of the added branched dextrin. It became clear. On the other hand, with addition 6, the rich taste was sufficiently imparted, but the sharpness deteriorated and the overall evaluation was lower than the control.

＊発泡酒１００ｇ中の質量に換算した

* Converted to mass in 100g of Happoshu

Claims (5)

A method for producing a beer-like alcoholic beverage comprising a raw material mixing step, a saccharification step and a fermentation step, wherein the branched dextrin contains either 10% or more of α-1,3 bonds or α-1,6 bonds in methylation analysis. Is added to a raw material mixing process and / or a saccharification process, The manufacturing method of the beer-like alcoholic drink characterized by the above-mentioned. The branched dextrin is a branched dextrin that, when hydrolyzed with β-amylase, produces a carbohydrate component having a polymerization degree (DP) of 3 or more in a hydrolysis product (dry solid) of 50% by mass or more. A method for producing a beer-like alcoholic beverage according to 1. The method for producing a beer-like alcoholic beverage according to claim 1 or 2, wherein malt and / or a saccharifying enzyme is used in the saccharification step. The branched dextrin is added to the raw material mixing step and / or the saccharification step so that 0.1 to 5.0% by mass of the carbohydrate derived from the branched dextrin is contained in the product. The manufacturing method of beer-like alcoholic beverage of description. The beer-like alcoholic drink obtained by the method of any one of Claims 1-4 which contains the carbohydrate derived from a branched dextrin in the range of 0.1-5.0 mass%.