JP2014128236A - Method of producing fermented alcoholic drink with chromaticity and flavor adjusted by maillard reaction - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing a fermented alcoholic drink which uses beer yeast, adjusts the color of liquor and the flavor of the fermented alcoholic drink by using saccharides, proteolytic products and a Maillard reaction product and its preparation, with the Maillard reaction adjusted appropriately with set reaction parameters in specified ranges of temperatures and reaction times to achieve an excellent color and an excellent flavor of the liquor, and produces a fermented alcoholic drink having an excellent color of liquor and an excellent flavor efficiently through the appropriate adjustment of the Maillard reaction.SOLUTION: In a method of producing a fermented alcoholic drink which adjusts the color of liquor and the flavor by using saccharides, proteolytic products and a Maillard reaction product and its preparation, the Maillard reaction is adjusted appropriately by carrying out the reaction in a temperature range of 100-130°C and a reaction time range of 600-5,400 seconds with the pH of the reaction mixture adjusted to a set parameter so as to produce efficiently a fermented alcoholic drink having an excellent color of liquor and an excellent flavor.

Description

  The present invention uses a brewer's yeast, a Maillard reaction product of sugar and proteolysate, and a preparation method of a fermented alcoholic beverage using the preparation thereof to adjust the liquid color and flavor of the fermented alcoholic beverage. The present invention relates to a method for producing a fermented alcoholic beverage excellent in liquid color and flavor by accurately adjusting the Maillard reaction by adjusting the pH of a reaction solution as an index within a predetermined temperature range and a predetermined reaction time range.

  Beer and happoshu, which are fermented alcoholic beverages, are produced using malt as the main ingredient, starchy raw materials such as rice, wheat, corn, and starch as auxiliary ingredients, and hops and water as raw materials. The liquor tax law stipulates three types of beer in which the amount of malt used, excluding water, is 50% to less than 66.7%, 25% to less than 50%, and less than 25% by weight.

  Happoshu belongs to miscellaneous sake using wheat or malt as a raw material under the Japanese liquor tax law, but both beer and happoshu are purified from malt active enzymes, molds, etc. This is common in that malt and starch, which is an auxiliary material, are saccharified using the prepared enzyme, the saccharified solution is fermented, decomposed into alcohol and carbon dioxide, and used as an alcoholic beverage. Therefore, neither the method of making beer nor the method of making sparkling liquor is fundamentally different.

  On the other hand, “sake” having a sparkling property is classified in the Japanese liquor tax law into the above-mentioned “sparkling wine” using wheat or malt as a part of the raw material and “other sakes” other than the sparkling sake. Here, “other miscellaneous sake” is a product that does not use wheat or malt, decomposes plant proteins such as beans and cereals with enzymes to obtain the necessary nitrogen source and fermented by adding a saccharified solution It is. Therefore, the method of making “other miscellaneous sake” is not fundamentally different from that of beer or happoshu, and can be made using a beer or happoshu production apparatus.

  In recent years, in fermented alcoholic beverages such as beer, happoshu and other miscellaneous sakes, fermented alcoholic beverages having various tastes and flavors using various raw materials and various additives for the purpose of diversifying flavors, etc. A manufacturing method is disclosed. As a raw material other than malt, for example, wort is prepared from glucose syrup and soluble protein material based on starch obtained from wheat, potato, corn, corn, barley, rice, or tapioca, water and hops. A method for producing a beer-type beverage by fermenting bean (Japanese Patent Laid-Open No. 2001-37462), a method for producing a fermented beverage of low alcohol using grains such as rice, wheat, barnyard millet and millet (Japanese Patent Laid-Open No. 2001-37463) No. Gazette) etc. are disclosed.

  In these methods for producing a fermented alcoholic beverage, in any case, raw materials were mixed to prepare a pre-fermentation solution, and the pre-fermentation solution was heated and boiled to deactivate the enzyme and adjust the chromaticity. Then, the method of fermenting using beer yeast is taken. In fermented alcoholic beverages fermented using brewer's yeast, in the production of beer, chromaticity (liquid color) is imparted mainly by malt pigments, and if necessary, pigments are added to produce fermented alcoholic beverages. The chromaticity (liquid color) is adjusted. However, in the case of happoshu and other miscellaneous sake, the use ratio of malt is low or the use rate of wheat or malt is limited, so the chromaticity value of the final product is based on the use restriction of these raw materials. The decrease is inevitable, and the chromaticity (liquid color) of the fermented alcoholic beverage is adjusted by adding a pigment such as a caramel pigment.

  For example, Japanese Patent Laid-Open No. 2001-37462 discloses that a beer-type beverage is produced using wort prepared using a soluble proteinaceous material prepared from glucose syrup and wheat protein without using malt. Although a method is disclosed, caramel is used to impart chromaticity. Japanese Patent Application Laid-Open No. 2004-24151 discloses that beer-taste beverages are produced by using malt starch raw materials such as barley and wheat without using malt as a raw material. Therefore, a safflower dye is added in addition to or in place of the caramel dye.

  Further, WO 2004/000990 A1 discloses a carbon source-containing syrup obtained from corn, potato, peas, soybeans, or rice without using any barley, wheat, or malt, and corn, potato, en A method for producing effervescent beer-like alcoholic beverages using a nitrogen source obtained from soybeans, soybeans, or rice is disclosed, but pigments are added to impart chromaticity to the alcoholic beverages. As the pigment, natural pigments such as caramel pigments, safflower pigments, and blemish pigments, or synthetic pigments such as Food Red No. 102 are used. However, the method of adding these pigments still has a tendency to become an alcoholic beverage having an unnatural color and flavor different from those of beer, and the flavors of beer are accompanied by restrictions on the use of wheat and malt raw materials. There was a strong tendency to feel unsatisfactory and lack of body feeling.

  Therefore, the present inventors previously determined the chromaticity (liquid color) and flavor of a fermented alcoholic beverage using a Maillard reaction product of sugar and proteolysate in a method for producing a fermented alcoholic beverage using brewer's yeast. A method for adjusting and producing a fermented alcoholic beverage excellent in liquid color and flavor was developed, and a patent application was filed (Japanese Patent No. 3836117). According to the method for producing a fermented alcoholic beverage using this Maillard reaction product, a sparkling liquor that requires reinforcement of the chromaticity and flavor of the fermented alcoholic beverage due to the use of limited fermentation raw materials such as malt and wheat. Also in the production of fermented alcoholic beverages such as miscellaneous sake, fermented alcoholic beverages with beer-like natural chromaticity and flavor can be produced, and the liquid color with the flavor and body feeling of beer and It becomes possible to produce a fermented alcoholic beverage excellent in flavor.

  In the method for producing a fermented alcoholic beverage using the Maillard reaction product, the chromaticity (liquid color) of the fermented alcoholic beverage is not simply adjusted by the Maillard reaction, but a reaction product generated by the Maillard reaction. However, since it has an important influence on the flavor of fermented alcoholic beverages, the Maillard reaction production requires the precise adjustment of the Maillard reaction within the predetermined heating temperature range and heating time range used for the Maillard reaction. Is done. Therefore, accurate control of the Maillard reaction is an important issue for producing a fermented alcoholic beverage excellent in liquid color and flavor in the production of a fermented alcoholic beverage produced using the Maillard reaction. On the other hand, when producing a fermented alcoholic beverage using the Maillard reaction, it can also serve as an index for setting efficient conditions for the Maillard reaction.

JP 2001-37462 A. JP 2001-37463 A. Japanese Patent Application Laid-Open No. 2004-24151. WO 2004 / 000990A1. Japanese Patent No. 3836117.

  An object of the present invention is to use a brewer's yeast, a Maillard reaction product of sugar and proteolysate, and a preparation method of a fermented alcoholic beverage using the preparation thereof to adjust the liquid color and flavor of the fermented alcoholic beverage. A method for producing a fermented alcoholic beverage excellent in liquid color and flavor by providing a reaction index in a predetermined temperature range and in a predetermined reaction time range, and accurately adjusting the Maillard reaction, and the Maillard reaction An object of the present invention is to provide a method for setting conditions for efficiently producing a fermented alcoholic beverage excellent in liquid color and flavor by precise adjustment.

  In order to solve the above problems, the inventors of the present invention use a Maillard reaction product and a preparation thereof to produce a fermented alcoholic beverage, the temperature and reaction time of the Maillard reaction, and the reaction product produced by the reaction. (1) When the Maillard reaction (amino-carbonyl reaction) proceeds, the chromaticity increases, the pH of the reaction solution decreases, and (2) the amino acid decreases. The basic amino acid reacts due to the progress of the Maillard reaction, resulting from a decrease in the amount of basic amino acid in the reaction solution. (3) The change in the amino acid composition affects the taste of the fermented alcoholic beverage. (4) The decrease in pH of the reaction solution and the increase in chromaticity are in a parallel relationship, and the decrease in pH is directly related to the change in temperature or reaction time of the Maillard reaction. It has been found that the lowering of the pH of the reaction solution is used as an index, and the progress of the Maillard reaction can be adjusted accurately and the amino acid composition of the Maillard reaction solution can be adjusted, leading to the completion of the present invention. It was.

  That is, the present invention relates to a method for producing a fermented alcoholic beverage using brewer's yeast and adjusting the liquid color and flavor of the fermented alcoholic beverage using a Maillard reaction product of sugar and proteolysate and its preparation. In the temperature range of 100 ° C. to 130 ° C. and the reaction time in the range of 600 seconds to 5400 seconds, using the pH of the reaction solution as an index, and the fermented alcohol with adjusted liquid color and flavor of the fermented alcoholic beverage It consists of the manufacturing method of a drink. The present invention makes it possible to accurately adjust a heating temperature and a heating time within a predetermined heating temperature range and a heating time range, and accurately produce a fermented alcoholic beverage excellent in liquid color and flavor. Is possible. In addition, the accurate evaluation of the Maillard reaction by the index enables accurate control within a predetermined heating temperature range and heating time range, and efficient conditions for producing a fermented alcoholic beverage using the Maillard reaction. Setting can be defined.

  In the method for producing a fermented alcoholic beverage that adjusts the liquid color and flavor of the fermented alcoholic beverage using the Maillard reactant of the present invention and its preparation, as an indicator of the pH of the reaction solution of the Maillard reaction, the pH of the reaction solution is: The pH of the reaction solution is 4.8 to 5.3. Preferable examples of adjustment include an example in which the heating temperature is 130 ° C., the heating time is 600 seconds, and the pH of the reaction solution is 5.26. It becomes possible to produce a fermented alcoholic beverage whose color and flavor are adjusted.

  In the method for producing a fermented alcoholic beverage that adjusts the liquid color and flavor of the fermented alcoholic beverage using the Maillard reactant and the preparation thereof of the present invention, the proteolysate that is the reaction product of the Maillard reaction includes: Mention may be made of protein degradation products used as nitrogen raw materials in production. Examples of the protein degradation product include soybean protein degradation product.

  In the manufacturing method of the fermented alcoholic beverage which adjusts the liquid color and flavor of a fermented alcoholic beverage using the Maillard reactant and its preparation of the present invention, the Maillard reaction product of sugar and proteolysate is a process for producing a fermented alcoholic beverage It can be added before the fermentation process. In the manufacturing method of the fermented alcoholic beverage which adjusts the liquid color and flavor of a fermented alcoholic beverage using the Maillard reaction product and its preparation of the present invention, the fermented alcoholic beverage may include a sparkling liquor or other miscellaneous sake. it can.

  That is, the present invention specifically relates to [1] production of a fermented alcoholic beverage that uses beer yeast to adjust the liquid color and flavor of the fermented alcoholic beverage using the Maillard reaction product of sugar and proteolysate and its preparation. In the method, the Maillard reaction is adjusted in the temperature range of 100 ° C. to 130 ° C. and in the reaction time range of 600 seconds to 5400 seconds using the pH of the reaction solution as an index, and A method for producing a fermented alcoholic beverage with adjusted flavor, and [2] adjusting the Maillard reaction with respect to heating time and heating temperature so that the pH of the reaction solution becomes 4.8 to 5.3, using the pH of the reaction solution as an index. The method for producing a fermented alcoholic beverage with adjusted liquid color and flavor of the fermented alcoholic beverage according to the above [1], wherein [3] the heating temperature is 130 ° C. The fermented alcoholic beverage with adjusted liquid color and flavor of the fermented alcoholic beverage according to the above [1] or [2], wherein the heating time is 600 seconds and the pH of the reaction solution is 5.26 It consists of a manufacturing method.

  In addition, the present invention provides [4] The protein degradation product according to any one of the above [1] to [3], wherein the protein degradation product is a protein degradation product used as a nitrogen raw material in the production of the fermented alcoholic beverage. Any one of the above-mentioned [1] to [4], wherein the fermented alcoholic beverage is prepared by adjusting the liquid color and flavor of the fermented alcoholic beverage, and the [5] protein degradation product is a soybean protein degradation product. The method for producing a fermented alcoholic beverage adjusted in color and flavor of the fermented alcoholic beverage described in 1. and [6] Maillard reaction product of sugar and proteolysate are added before the fermenting step of the fermented alcoholic beverage producing process. The fermented alcohol which adjusted the liquid color and flavor of the fermented alcoholic beverage which adjusted the liquid color and flavor of the fermented alcoholic beverage in any one of said [1]-[5] characterized by the above-mentioned The method of manufacturing and Le beverages, [7] fermented alcoholic beverage is made from the manufacturing method of fermented alcoholic beverages with an adjusted liquid color and flavor of the fermented alcoholic beverage which is a malt beer or other miscellaneous liquor.

  The present invention uses a brewer's yeast, a Maillard reaction product of sugar and proteolysate, and a preparation method of a fermented alcoholic beverage using the preparation thereof to adjust the liquid color and flavor of the fermented alcoholic beverage. Provided is a method for producing a fermented alcoholic beverage excellent in liquid color and flavor by providing a reaction index in a predetermined temperature range and a predetermined reaction time range and accurately adjusting the Maillard reaction. Provided is a method for setting conditions for efficiently producing a fermented alcoholic beverage excellent in liquid color and flavor by accurately adjusting the Maillard reaction.

FIG. 1 is a graph showing the relationship between Maillard reaction time and chromaticity in a laboratory level test on the effects of Maillard reaction time, chromaticity and pH in the examples of the present invention. FIG. 2 is a graph showing the relationship between browning (Maillard reaction) time and pH in a laboratory-level test on the effects of Browning (Maillard reaction) time, chromaticity, and pH in an example of the present invention. FIG. 3 is a graph showing the browning (Maillard reaction) time and each amino acid concentration in a laboratory level test on the Browning (Maillard reaction) time and amino acid composition in the examples of the present invention. FIG. 4 is a graph showing the ratio of amino acids at the time of browning (Maillard reaction) time of 5400 seconds to amino acids at 900 seconds in the laboratory level test of browning (Maillard reaction) time and amino acid composition in the examples of the present invention. is there. FIG. 5 is a graph showing the relationship between the browning (Maillard reaction) time and the pH of cold wort in the test of the actual production level (120 kL) regarding the effects of Maillard reaction time, chromaticity and pH in the examples of the present invention. . FIG. 6 is a graph showing the relationship between the browning (Maillard reaction) time and the cold wort color in the test of the actual production level (120 kL) regarding the effects of Maillard reaction time, chromaticity and pH in the examples of the present invention.

  The present invention uses a brewer's yeast, a Maillard reaction product of sugar and proteolysate, and a preparation method of a fermented alcoholic beverage using the preparation thereof to adjust the liquid color and flavor of the fermented alcoholic beverage. A fermented alcoholic beverage with adjusted liquid color and flavor of a fermented alcoholic beverage, characterized by adjusting the pH of the reaction solution as an index in a temperature range of 100 ° C to 130 ° C and a reaction time of 600 seconds to 5400 seconds It consists of a manufacturing method. A Maillard reaction product is a brown liquid that can be obtained by mixing and heating a proteolytic product such as an amino acid and sugar, and has a fragrance imparted by a heating reaction between the proteolytic product such as an amino acid and a sugar. .

  Among the raw materials used for the Maillard reaction product, the sugar is not limited as long as it contains sugar, such as liquid sugar such as crystalline glucose and starch syrup, or saccharified liquid of plant starch such as malt, wheat and rice, From the viewpoint of handling and efficiency of reaction, liquid sugar is preferable. In addition, since it is a hydroxyl group having the ability to form a glycoside that contributes to the Maillard reaction, more preferably, a monosaccharide-based liquid sugar is used.

  Among the raw materials to be subjected to the Maillard reaction, the proteolysate may be a protein obtained by degrading proteins such as wheat, beans, corn, potato, rice, etc. with protease or peptidase, or an industrially purified amino acid. Alternatively, a mixture thereof can be used, but from the viewpoint of cost and flavor, the former used as a raw material for producing a fermented alcoholic beverage using brewer's yeast is preferable. Furthermore, among the former, soybean protein degradation product can be mentioned as a more preferable protein degradation product. In the present invention, the proteolytic product used for the preparation of the Maillard reaction product for the purpose of harmonizing the flavor imparted by the addition of the Maillard reaction product and the flavor of the fermented alcoholic beverage provided by the protein used as the raw material. As a decomposition product of a protein raw material used as a nitrogen source in the production of the fermented alcoholic beverage can be used. In the present invention, a commercially available enzyme can be used as a proteolytic enzyme used for preparing a proteolysate. For example, any enzyme such as protease A Amano G, protease P Amano G, peptidase R (manufactured by Amano Enzyme) may be used, and these enzymes may be combined.

  In this invention, the temperature of 100-130 degreeC is employ | adopted for the reaction temperature used for Maillard reactant preparation. In the method for producing a fermented alcoholic beverage of the present invention, the addition timing of the Maillard reaction product is not particularly limited, but in order for the yeast to consume sugar and amino acids remaining in the Maillard reaction product, in the stage before fermentation. Is preferable. That is, in this invention, a Maillard reaction material is prepared previously and added before the fermentation process of the manufacturing process of a fermented alcoholic beverage. In addition, instead of adding the reactant, a Maillard reactant production step of sugar and proteolysate in the raw material using a reaction temperature of 100 ° C. or higher and 130 ° C. or lower before the fermentation step of the fermented alcoholic beverage production process Can be done by inserting.

  In the present invention, the Maillard reaction is adjusted to a pH of 4.8 to 5.3 using the pH of the reaction solution as an index in a temperature range of 100 ° C. to 130 ° C. and a reaction time of 600 seconds to 5400 seconds. The An example of an efficient Maillard reaction is an example in which the heating temperature is 130 ° C., the heating time is 600 seconds, and the pH of the reaction solution is 5.26. By controlling the Maillard reaction conditions, an accurate Maillard reaction can be achieved even by an efficient reaction in a short time.

  In producing a fermented alcoholic beverage using the production method of the present invention, the Maillard reaction is adjusted using the pH of the Maillard reaction solution as an index, but the chromaticity, furfural component, methional component or Any one or more of the phenylacetaldehyde components can be added as an indicator. As an indicator for adjusting the liquid color and flavor of fermented alcoholic beverages, the color of the fermented alcoholic beverages using one or more of the chromaticity, furfural component, methional component or phenylacetaldehyde component of the Maillard reaction product or its preparation When adjusting the liquid color and flavor, the chromaticity or the numerical value of each component concentration is 12 EBC or higher in the chromaticity, 300 bbp or higher in the furfural component concentration, 50 bbp or higher in the methional component concentration, or the phenyl The acetaldehyde concentration is preferably 200 bp or more.

  That is, the chromaticity and aldehyde concentration (furfural, methional, phenylacetaldehyde) of the Maillard reaction product capable of effectively and efficiently adjusting the liquid color and flavor of the fermented alcoholic beverage are the usual holding temperature of 100 ° C. (under normal pressure). Compared to the case of the reactant, it may be at least twice or more. Specifically, as described above, the chromaticity may be 12 EBC or more, the furfural component concentration of 300 bbp or more, the methional component concentration of 50 bbp or more, or the phenylacetaldehyde concentration component of 200 bbp or more. More preferably, it may be 4 times or more compared to the case of a normal reactant, that is, chromaticity of 23 EBC or more, furfural component concentration of 600 bbp or more, methional component concentration of 100 bbp or more, or phenylacetaldehyde component concentration of 400 bbp or more. Furthermore, it is preferable that the chromaticity is 39 EBC or more, the furfural component concentration is 900 bbp or more, the methional component concentration is 200 bbp or more, or the phenylacetaldehyde component concentration is 700 bbp or more.

  In the present invention, a pressure type heating device can be used as the device for preparing the Maillard reactant. The production method of the fermented alcoholic beverage of the present invention can use a production apparatus used for production of ordinary beer and the like, and the production conditions such as preparation and treatment of wort or pre-fermentation solution, and fermentation conditions are fundamental. In addition, the conditions usually used for the production of these fermented alcoholic beverages can be used.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Effects of Browning (Maillard Reaction) Time, Chromaticity, and pH (I)]
At a laboratory level, a solution containing soybean protein degradation product and liquid sugar was browned at 120 ° C. in a pressure vessel (heated at different times (900-5400 seconds). Thereafter, the Maillard reactant and liquid Sugar was added and boiled at 100 ° C., and the analytical value of the resulting solution was confirmed.

(result)
The results are shown in FIG. 1 (relationship between browning time and chromaticity) and FIG. 2 (relationship between browning time and pH). The chromaticity increased proportionally with the browning time, and the pH decreased. The results of each analysis are shown in Table 1 (Effects of Maillard reaction time, chromaticity, and pH of the charged solution). The total nitrogen in the feed solution was not affected by the browning time, but the amino acid decreased as the browning time increased. This is thought to be due to the action of amino acids as a substrate for the Maillard reaction.

[Browning (Maillard reaction) time and amino acid composition]
In the previous laboratory test, since the decrease in amino acids was confirmed by extending the browning time, it was decided to check how much each amino acid decreased.

(result)
The results are shown in FIG. 3 (browning time and concentration of each amino acid) and FIG. 4 (ratio of amino acids at a browning time of 5400 seconds to amino acids at 900 seconds). As a result, the basic amino acids lysine, histidine, and arginine decreased with an increase in the browning time. It is thought that the amino group of these basic amino acids also reacts with the carbonyl group of the sugar by the browning reaction, and the Maillard reaction proceeds, and by reducing these basic amino acids, the buffering action of the solution is reduced and the amino acid is reduced. Is thought to have been reduced.

[Influence of Browning (Maillard Reaction) Temperature]
At a laboratory level, a solution containing soybean protein breakdown product and liquid sugar was browned in a pressure vessel. The browning temperature was 110, 120, and 130 ° C., the browning time was changed to 600 to 5400, respectively, and the chromaticity was adjusted to be equal.

(result)
The results are shown in Table 2 (Browning temperature, time and chromaticity, pH relationship). In Test A and Test B, the raw materials used were different, but in Test B, the chromaticity was the same and the pH was the same at any temperature. It was confirmed that even if the browning temperature was changed, the pH could be controlled equally by making the chromaticity equivalent.

[Results at the plant level]
Trial brewing was conducted at a 2 kL pilot plant. The browning (Maillard reaction) temperature was fixed at 120 ° C., and the browning time was changed from 1140 to 12000 seconds.

(result)
The analytical values of the preparations are shown in Table 3 (relationship between browning time, chromaticity and pH). Similar to the test, the pH decreased with increasing chromaticity. In Test 4, assuming that the chromaticity was further increased, increasing the amount of liquid sugar and soy protein could increase the chromaticity. About pH, the fall was suppressed because the buffer effect increased by soybean protein increase.

  As a result of the evaluation, the chromaticity of each of Test 1, Test 2, Test 3 and Test 4 was able to obtain sufficient chromaticity as the liquid color of the fermented alcoholic beverage, but the sensory evaluation (5 panelists) As a result, as for the flavor, Test 1 had good acidity and good aftertaste, but Tests 2 to 4 had strong acidity and increased aftertaste.

[Browning (Maillard reaction) time, chromaticity, pH effect (II)]
About the influence of Maillard reaction time, chromaticity, and pH, the actual production level (120 kL) was tested using wort.

(result)
Table 4 shows the relationship between the browning (Maillard reaction) time, the pH of the cold wort, and the chromaticity for 7 batches at the actual production level using wort. Similar to lab level results, chromaticity increased proportionally with browning time and pH decreased. The relationship between the browning time and the pH of the cold wort is shown in FIG. Moreover, it shows in FIG. 6 about the relationship between browning time and cold wort color.

  The present invention uses a brewer's yeast, a Maillard reaction product of sugar and proteolysate, and a preparation method of a fermented alcoholic beverage using the preparation thereof to adjust the liquid color and flavor of the fermented alcoholic beverage. Provided is a method for producing a fermented alcoholic beverage excellent in liquid color and flavor by providing a reaction index in a predetermined temperature range and a predetermined reaction time range and accurately adjusting the Maillard reaction. Provided is a method for setting conditions for efficiently producing a fermented alcoholic beverage excellent in liquid color and flavor by accurately adjusting the Maillard reaction.

Claims (7)

  In the manufacturing method of the fermented alcoholic beverage which adjusts the liquid color and flavor of fermented alcoholic beverage using the Maillard reaction material of sugar and proteolysate, and its preparation using brewer's yeast, this Maillard reaction is 100 degreeC-130. A method for producing a fermented alcoholic beverage with adjusted liquid color and flavor of the fermented alcoholic beverage, wherein the pH of the reaction solution is adjusted as an index in a temperature range of ° C and a reaction time range of 600 seconds to 5400 seconds.   2. The fermented alcoholic beverage according to claim 1, wherein the Maillard reaction is adjusted with respect to the heating time and the heating temperature so that the pH of the reaction solution becomes 4.8 to 5.3 using the pH of the reaction solution as an index. For producing a fermented alcoholic beverage with adjusted liquid color and flavor.   The heating temperature is 130 ° C., the heating time is 600 seconds, and the pH of the reaction solution is 5.26. The liquid color and flavor of the fermented alcoholic beverage according to claim 1 or 2 are adjusted. A method for producing a fermented alcoholic beverage.   The liquid color and flavor of the fermented alcoholic beverage according to any one of claims 1 to 3, wherein the proteolytic product is a protein degradation product used as a nitrogen raw material in the production of the fermented alcoholic beverage. A method for producing a fermented alcoholic beverage.   The method for producing a fermented alcoholic beverage with adjusted liquid color and flavor of the fermented alcoholic beverage according to any one of claims 1 to 4, wherein the proteolytic product is a soy protein decomposed product.   The liquid color and flavor of the fermented alcoholic beverage according to any one of claims 1 to 6, wherein the Maillard reaction product of sugar and proteolysate is added before the fermenting step of the fermented alcoholic beverage production process. The manufacturing method of the fermented alcoholic beverage which adjusted the liquid color and flavor of the fermented alcoholic beverage.   A method for producing a fermented alcoholic beverage with adjusted liquid color and flavor of the fermented alcoholic beverage, wherein the fermented alcoholic beverage is happoshu or other miscellaneous sake.