JP2015156813A - Sparkling alcoholic beverage, production method thereof, foam adhesion improver and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sparkling alcoholic beverage in which the content of a purine body is reduced and foam adhesion is improved, and to provide a production method thereof, a foam adhesion improver and a production method thereof.SOLUTION: There is provided a sparkling alcoholic beverage to which a polymer fraction is added from between the polymer fraction and a low molecular fraction obtained by subjecting wort to a molecular weight fractionation treatment.

Description

  The present invention relates to a sparkling alcoholic beverage and a method for producing the same, and a foam adhesion improving agent and a method for producing the same.

  In recent years, various research and development have been conducted in the field of sparkling beverages for technologies to reduce purine content, which is thought to cause hyperuricemia and gout due to the recent increase in health consciousness. .

For example, in Patent Document 1, in the production process of a fermented malt beverage, activated carbon having an average pore diameter of 1.8 to 2.4 nm is used, and at least 90% or more of the total purine compounds in the fermented malt beverage are contained. A technique for selectively adsorbing and removing is disclosed.
Patent Document 2 discloses a technique in which the step of removing purine bodies includes a step of filtering a fermented malt beverage to which diatomaceous earth and activated carbon are added using a filter pre-coated with diatomaceous earth and activated carbon.

Japanese Patent No. 3730935 Japanese Patent No. 4073342

  In the techniques proposed in Patent Documents 1 and 2, purine bodies are removed using activated carbon. However, when activated carbon is used, not only purine bodies but also components that affect pigments and flavors are removed. As a result, according to the techniques proposed in Patent Documents 1 and 2, after removing the purine body, it was necessary to adjust the pigment and flavor.

  Further, in order to reliably reduce the purine body, in combination with the techniques proposed in Patent Documents 1 and 2 (or alone), a means of reducing the use ratio of wheat may be adopted. When the use ratio of wheat is lowered, the foam quality is lowered.

  Among these foam qualities, in particular, there is a beverage with good characteristics (hereinafter referred to as “foam adhesion” as appropriate) that bubbles remain on the glass wall after drinking a sparkling beverage poured into a glass. , Consumers tend to prefer and favor high quality sparkling beverages.

  Accordingly, an object of the present invention is to provide a foaming alcoholic beverage having a reduced purine content and an improved foam adhesion, a method for producing the same, a foam adhesion improving agent, and a method for producing the same. .

  In view of the above problems, the inventors first studied a method for reducing purine bodies. As an approach completely different from Patent Documents 1 and 2, the inventors found a method for performing molecular weight fractionation treatment on wort. It was. As a result, it was found that not only the purine body can be reduced but also the foam adhesion can be improved, and the present invention has been completed.

The above problem can be solved by the following means.
(1) An effervescent alcoholic beverage characterized by adding the polymer fraction out of a high molecular fraction and a low molecular fraction obtained by molecular weight fractionation treatment of wort.
(2) The effervescent alcoholic beverage according to (1), wherein the molecular weight fractionation treatment is an ultrafiltration treatment having a fractional molecular weight of 5,000 to 100,000.
(3) The effervescent alcoholic beverage according to (1) or (2) above, wherein the extract derived from wheat is 0.72 [g / 100 cm ³ ] or less.
(4) When the concentration ratio of the polymer fraction is n (= the amount of the wort / the amount of the polymer fraction), the polymer fraction is 0.3 / n [v / v%] or more of the sparkling alcoholic beverage according to any one of (1) to (3) above.
(5) fractionating wort into a high molecular fraction and a low molecular fraction, and including a molecular weight fractionation step for obtaining the high molecular fraction, and an addition step for adding the high molecular fraction. A method for producing a sparkling alcoholic beverage.
(6) The method for producing a sparkling alcoholic beverage according to (5) above, wherein in the molecular weight fractionation step, an ultrafiltration treatment with a fractional molecular weight of 5,000 to 100,000 is performed.
(7) The method for producing a sparkling alcoholic beverage according to (5) or (6) above, wherein the extract derived from wheat is 0.72 [g / 100 cm ³ ] or less.
(8) In the addition step, when the concentration rate of the polymer fraction is n (= the amount of the wort / the amount of the polymer fraction), the polymer fraction is reduced to 0.3. / N [v / v%] or more is added, The method for producing a sparkling alcoholic beverage according to any one of (5) to (7) above.
(9) A foam adhesion improving agent characterized by being a polymer fraction of a high molecular fraction and a low molecular fraction obtained by molecular weight fractionation treatment of wort.
(10) The foam adhesion improving agent according to (9), wherein the molecular weight fractionation treatment is an ultrafiltration treatment having a fractional molecular weight of 5,000 to 100,000.
(11) A method for producing a foam adhesion improving agent, comprising: a molecular weight fractionation step of fractionating wort into a high molecular fraction and a low molecular fraction to obtain the high molecular fraction.
(12) The method for producing a foam adhesion improving agent according to (11), wherein in the molecular weight fractionation step, an ultrafiltration treatment with a fractional molecular weight of 5,000 to 100,000 is performed.

  The sparkling alcoholic beverage according to the present invention is obtained by adding a polymer fraction obtained by molecular weight fractionation treatment of wort, so that the content of purines can be reduced and the foam adhesion is improved. can do.

  Since the method for producing a sparkling alcoholic beverage according to the present invention includes a molecular weight fractionation step for obtaining a polymer fraction and an addition step for adding the polymer fraction, the purine content is reduced. A foamable alcoholic beverage with improved foam adhesion can be produced.

  Since the foam adhesion improving agent according to the present invention is a polymer fraction obtained by molecular weight fractionation treatment of wort, when the foam adhesion improvement agent is added to a beverage, the molecular weight fractionation treatment is performed. Compared with the case where the wort which is not performed is added to a drink, foam adhesiveness can be improved, without increasing the content of a purine body significantly.

  Since the method for producing a foam adhesion improving agent according to the present invention includes a molecular weight fractionation step for obtaining a polymer fraction, the foam adhesion can be improved without significantly increasing the purine content. A foam adhesion improver can be produced.

It is a flowchart explaining the manufacturing method of the sparkling alcoholic beverage which concerns on one Embodiment of this invention. It is a flowchart explaining the manufacturing method of the sparkling alcoholic beverage which concerns on other embodiment of this invention.

  Hereinafter, the form (this embodiment) for implementing the sparkling alcoholic beverage which concerns on this invention, its manufacturing method, a foam adhesion improving agent, and its manufacturing method is demonstrated.

[Effervescent alcoholic beverage]
The effervescent alcoholic beverage according to the present embodiment is characterized in that a polymer fraction is added from a high molecular fraction and a low molecular fraction obtained by molecular weight fractionation treatment of wort.
Arbitrary tastes can be imparted to the sparkling alcoholic beverage according to the present embodiment by adding an additive such as an arbitrary flavor or acidulant.

  As an arbitrary taste, a beer taste is mentioned, for example. That is, as a preferable aspect of the sparkling alcoholic beverage according to the present embodiment, for example, a beer-taste beverage is exemplified. The beer-taste beverage is also called a beer-like (wind) beverage, and refers to a beverage that has a taste like beer and gives a drinker a sense of drinking beer.

  Moreover, the effervescent alcoholic beverage according to the present embodiment may not be subjected to alcohol fermentation, or may be alcohol fermented. Hereinafter, an effervescent alcoholic beverage that is not subjected to alcohol fermentation is referred to as an “effervescent non-fermented alcoholic beverage”, and an effervescent alcoholic beverage that has been subjected to alcohol fermentation is referred to as an “effervescent fermented alcoholic beverage”. Among these, the effervescent non-fermented alcoholic beverage that is a beer taste is called “effervescent non-fermented beer-taste alcoholic beverage”, and the effervescent fermented alcoholic beverage that is a beer-taste is called “effervescent fermented beer-taste alcoholic beverage”. .

  “Effervescent non-fermented alcoholic beverage” can be produced by adding wort, sugar, fragrance, ethanol and the like to drinking water, for example. That is, the effervescent non-fermented alcoholic beverage is produced without going through a fermentation process for performing alcoholic fermentation.

  “Effervescent fermented alcoholic beverages” are, for example, raw materials derived from wheat such as wheat, malt, malt extract (wheat-derived raw materials), and other fermented raw materials (generally “wort”). Etc.) can be prepared, and it can manufacture by passing through the fermentation process which carries out alcohol fermentation of this.

  The “effervescent non-fermented beer-taste alcoholic beverage” can be produced, for example, by adding an additive material such as a fragrance imparting a beer taste to the aforementioned effervescent non-fermented alcoholic beverage.

  "Effervescent fermented beer-taste alcoholic beverage" is produced by, for example, preparing a pre-fermentation solution using hops in the process of producing the above-mentioned effervescent fermented alcoholic beverage, and passing through a fermentation process in which this is fermented Can do. In addition, the effervescent fermented beer-taste alcoholic beverage should be adjusted and strengthened by adding an additive material for imparting a beer taste in at least one stage before the fermentation process, during the fermentation process, and after the fermentation process. Can do.

  The effervescent alcoholic beverage according to this embodiment may be one that does not use wheat as a fermentation raw material, or one that uses wheat. When using wheat, the use ratio of wheat used as a fermentation raw material is preferably 5% or less. By setting the use ratio of wheat used as a fermentation raw material to 5% or less, purines can be reliably reduced. Here, purine is a general term for substances having a common structure called purine skeleton. For example, purine bases such as adenine, guanine, hypoxanthine, and xanthine are used as purine bases. Applicable.

  The pre-fermentation solution used for producing a sparkling fermented alcoholic beverage or a sparkling fermented beer-taste alcoholic beverage is prepared by mixing (1) at least a wheat-derived material and water (preferably hot water). (2) After mixing at least the wheat-derived raw material and water (preferably hot water), it may be adjusted by saccharification, filtration, boiling, cooling, or the like.

When the pre-fermentation solution is (1), it may be prepared by mixing at least a wheat-derived raw material and water (preferably hot water) and extracting components contained in the wheat-derived raw material.
When the pre-fermentation liquid is (2), it may be prepared by mixing at least a wheat-derived raw material and water (preferably hot water) and saccharifying the obtained mixed liquid. In addition, saccharification maintains the liquid mixture containing a wheat origin raw material and water at the temperature (for example, 30-80 degreeC) at which the digestive enzyme (for example, starch degrading enzyme, proteolytic enzyme) contained in the said wheat origin raw material works. This may be done by a known method.

In addition, the form of a wheat origin raw material is not ask | required. Examples of the wheat-derived raw material include wheat, malt, and extracts thereof, and these can be used alone or in combination.
Wheat, malt and these extracts can be obtained by appropriately processing barley, wheat, rye, buckwheat and the like. These wheats greatly affect the taste and aroma of an effervescent fermented alcoholic beverage or an effervescent fermented beer-taste alcoholic beverage, and also serve as a nitrogen source and a carbon source that can be assimilated by yeast when alcoholic fermentation is performed.

In addition, the barley used as a wheat-derived raw material means what does not germinate barley, wheat, rye, buckwheat, etc., and may be threshed, or the state in which the grain is crushed to the state as it is or to an appropriate size Can be used.
The malt used as a wheat-derived material refers to a germinated barley, wheat, rye, buckwheat or the like under a predetermined condition, and is used in a germinated state or a state in which this is pulverized to an appropriate size. it can.
The wheat or malt-derived extract used as the wheat-derived raw material refers to an extract obtained by extracting a predetermined component from water or / and an organic solvent or the like from the wheat or malt, and concentrating it.
Each of the aforementioned wheat can be used after being dried according to the needs of consumers. The roasting of wheat can be performed arbitrarily by appropriately adjusting the roasting conditions of wheat.

(Extract derived from wheat)
As described above, in the present invention, except for the “polymer fraction (concentrated liquid)” described in detail later, the wheat-derived raw material may not be used or may be used. Even when a wheat-derived raw material is used, the wheat-derived extract content is preferably 0.72 g / 100 cm ³ or less, particularly preferably 0.30 g / 100 cm ³ or less.
Here, the extract component refers to a non-volatile solid component composed of sugar (carbohydrate), protein, amino acid, bitterness, non-volatile organic acid, mineral, polyphenol, pigment component and the like.
When the extract derived from wheat exceeds 0.72 g / 100 cm ³ , it means that the use ratio of wheat used as a fermentation raw material is high. That is, since it becomes an effervescent alcoholic beverage with good foam quality (foam adhesion), the significance of improving foam adhesion by containing wort subjected to molecular weight fractionation is diminished. Moreover, in this case, since the content of purine bodies contained in the sparkling alcoholic beverage increases, it becomes difficult for consumers who are resistant to ingestion of purine bodies to drink. Therefore, it is preferable to regulate the extract component from wheat to 0.72 g / 100 cm ³ or less as described above, particularly preferably at 0.30 g / 100 cm ³ or less.
The “wheat-derived extract” herein also naturally includes an extract derived from a “polymer fraction (concentrated liquid)” described later.

The extract content was determined by measuring the specific gravity and alcohol content according to the analysis method prescribed by the National Tax Agency of Japan, and calculated values, that is, the number of grams of non-volatile components contained in the original capacity of 100 cubic centimeters at a temperature of 15 ° C. (g / 100 cm ³ ).

Although it does not specifically limit about the method which makes the extract part derived from wheat 0.72g / 100cm < ³ > or less, For example, restrict | limit the amount of wheat used to 1/20 or less in the case of manufacturing general beer (wort ( The pre-fermentation liquid) is produced, and the wort is fermented with alcohol, or the wort is produced with the amount of wort used to produce a general beer. You may dilute so that it may become an extract part derived from wheat.

The term “foaming” means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² ) or more. The foaming property can be obtained by fermenting the pre-fermentation solution, but if the foaming property is not sufficient, a desired gas pressure can be obtained by using carbonation or carbon dioxide-containing water.

(Molecular weight fraction processing)
The molecular weight fractionation process is a process of fractionation into a high molecular fraction (solution containing a substance having a predetermined molecular weight or more) and a low molecular fraction (solution containing a substance having a molecular weight less than a predetermined molecular weight). Membrane separation processes such as filtration and dialysis are applicable.
By applying this molecular weight fractionation process to wort, the purine body moves to the low molecular fraction side, and the content of the purine body in the high molecular fraction can be reduced, and a component that improves foam adhesion is increased. It can be concentrated on the molecular fraction side. The molecular weight fractionation process is not limited to these processes as long as the molecular weight can be appropriately fractionated.

Among the molecular weight fractionation processes, the ultrafiltration process can be applied to the production of sparkling alcoholic beverages on the premise of mass production because continuous fractionation is possible.
Here, the ultrafiltration treatment is a filtration treatment performed using an ultrafiltration membrane (hereinafter referred to as “UF membrane” as appropriate), and the UF membrane is obtained by continuously flowing the target liquid on the surface of the UF membrane. And separating the solution into a solution (concentrate) which is a high molecular fraction having a predetermined molecular weight or more and a solution (filtrate, filtrate) which is a low molecular fraction having a molecular weight lower than the predetermined molecular weight.
The ultrafiltration treatment may be a total filtration method (a method for filtering the entire amount of the target liquid) or a cross flow method (a method in which the target liquid is allowed to flow substantially parallel to the membrane surface). A cross flow system that can avoid such a state that the liquid is blocked is preferable.

The molecular weight fractionation process is a fractionation process with a molecular weight cut-off of 5,000 to 100,000, that is, a polymer fraction having wort molecular weight of 5,000 to 100,000 or more and a membrane used for the treatment. It is preferable to fractionate into a low molecular fraction having a molecular weight lower than the above. By fractionating wort based on a molecular weight of 5,000-100,000, purines in the polymer fraction can be reduced appropriately, and components that improve foam adhesion are ensured on the polymer fraction side. Can be concentrated.
The molecular weight cut off is preferably 5,000 to 100,000. However, if it is between 5,000 and 40,000, the amount of purines in the polymer fraction and the component that improves foam adhesion The effect of concentration can be ensured more reliably. Particularly preferably, the molecular weight cut-off is 5,000.

(Amount of polymer fraction added)
About the addition amount of the high molecular fraction (concentrated liquid) obtained by molecular weight fractionation processing of wort, it should be 0.3 / n [v / v%] or more with respect to the total amount of sparkling alcoholic beverages. preferable.
Here, “n” is the concentration rate of the polymer fraction, where X is the amount of wort treated in the molecular weight fractionation process, and Y is the amount of polymer fraction obtained by the treatment. In this case, n = X / Y.

By setting the addition amount of the polymer fraction to 0.3 / n [v / v%] or more, the effect of improving the foam adhesion can be ensured. More preferably, the addition amount of the polymer fraction is 1.0 / n [v / v%] or more.
The upper limit of the addition amount of the polymer fraction is not particularly limited, but may be determined in consideration of the upper limit of the content of the “wheat-derived extract”.

(Wort)
The target of the molecular weight fractionation process is wort.
And wort should just be the same thing as the above-mentioned pre-fermentation liquid, (1) It may be prepared by mixing at least a wheat origin raw material and water (preferably hot water). (2) After mixing at least the wheat-derived material and water (preferably hot water), it may be adjusted by saccharification, filtration, boiling, cooling, or the like.

(Alcohol degree)
The alcohol content of the sparkling alcoholic beverage according to the present embodiment is, for example, 1 to 8 volume / volume% (also expressed as “v / v%” or generally simply “%”). Preferably, 3 to 7% is more preferable. The alcohol content is not limited to this range, and may be more than 8%. In the present specification, alcohol refers to ethanol unless otherwise specified.

  The alcohol content can be adjusted by adding alcohol. The alcohol to be added may be potable alcohol, and the type, production method, raw material, etc. are not limited. For example, various spirits such as shochu, brandy, and vodka, raw material alcohol, and the like can be added singly or in combination of two or more. In addition, when the density | concentration of the alcohol obtained by fermenting wheat is high, it cannot be overemphasized that it can also dilute so that it may become a desired alcohol content.

(Other)
Moreover, in this embodiment, although corn, rice, soybeans, etc. can be used as fermentation raw materials other than wheat, raw materials other than these can also be used. These fermentation raw materials also affect the taste and aroma of the sparkling alcoholic beverage, and when alcoholic fermentation is performed, the yeast becomes a nitrogen source and a carbon source that can be assimilated.

  Furthermore, in this embodiment, as raw materials other than wheat, for example, hops or hop processed products can be used. By using hops or hop processed products, the effervescent alcoholic beverage can be given a beer-specific taste and aroma, bitterness, and the like.

As hops, for example, hop pellets that have been crushed and processed into pellets, lupulin grains are preliminarily sieved during such processing, hop pellets that contain a large amount of lupurin, and hop extract that has extracted lupulin bitterness, essential oil, etc. Etc. can be used.
Examples of hop addition methods include, but are not limited to, kettle hopping, late hopping, and dry hopping. Here, kettle hopping means that hops are added during the temperature rise of the pre-fermentation liquid (wort) or at the beginning of boiling, and late hopping means that hops are added just before the end of boiling. Moreover, dry hopping means throwing in a hop after the fermentation process start.

  Moreover, as a hop processed product, a low hop, a hexahop, a tetrahop, an isolated hop extract etc. can be used, for example.

In the sparkling alcoholic beverage according to the present embodiment, a colorant, a sweetener, a high-intensity sweetener, an antioxidant, a fragrance, an acidulant, and the like that are usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited. Salts and the like (these may be simply referred to as “optionally added materials”) may also be added. Examples of the colorant that can be used include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. Examples of the high-intensity sweetener include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium lithyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monelin, aspartame, and alitame. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Examples of acidulants include adipic acid, citric acid, trisodium citrate, glucono delta lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, DL-sodium malate, phosphoric acid, etc. be able to. Examples of salts that can be used include sodium chloride, acidic potassium phosphate, acidic calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate.
As these optional additive materials and the above-mentioned wheat, drinking alcohol, wort before molecular weight fractionation, etc., commercially available materials can be used.

  The sparkling alcoholic beverage according to this embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container or barrel container made of metal (such as aluminum or steel) may be used. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container, etc. can also be applied to the container. The capacity of the container is not particularly limited, and any one currently in circulation can be applied. In addition, it is preferable to apply a metal container because it can completely block gas, moisture and light and can maintain stable quality at room temperature for a long time.

  As described above, the effervescent alcoholic beverage according to the present embodiment is obtained by adding a high molecular fraction obtained by molecular weight fractionation treatment of wort, so that the purine content can be reduced. At the same time, the foam adhesion can be improved.

[Method for producing sparkling alcoholic beverage]
Next, the manufacturing method of the sparkling alcoholic beverage which concerns on this embodiment is demonstrated.
The method for producing an effervescent alcoholic beverage according to the present embodiment includes a molecular weight fractionation step for fractionating wort into a high molecular fraction and a low molecular fraction, and obtaining a high molecular fraction, and adding a high molecular fraction And an adding step.
First, the molecular weight fractionation process and the addition process of the method for producing a sparkling alcoholic beverage according to the present embodiment will be described.

(Molecular weight fractionation process)
The molecular weight fractionation step is a step of fractionating wort into a high molecular fraction and a low molecular fraction to obtain a high molecular fraction, and the molecular weight fractionation process performed in this step is limited as described above. Applicable to membrane separation processes such as external filtration and dialysis.

  In the molecular weight fractionation step, the purine body moves to the low molecular fraction side, the purine body content in the polymer fraction can be reduced, and the component that improves foam adhesion is placed on the polymer fraction side. It can be concentrated.

  As described above, the molecular weight fractionation process in the molecular weight fractionation step is preferably an ultrafiltration treatment from the viewpoint that continuous treatment is possible, and appropriate purine body reduction and reliable foam adhesion improvement are achieved. From this viewpoint, it is preferable that the molecular weight fractionation treatment has a molecular weight cut-off of 5,000 to 100,000.

(Addition process)
The addition step is a step of adding a polymer fraction that is a polymer fraction (concentrated liquid) obtained in the molecular weight fractionation step.
As described above, in the addition step, when the concentration rate of the polymer fraction is n, the addition amount of the polymer fraction is 0 with respect to the total amount of the sparkling alcoholic beverage from the viewpoint of surely improving the foam adhesion. .3 / n [v / v%] or more is preferable.

Next, the manufacturing method of the sparkling alcoholic beverage according to the present embodiment will be described separately for “a manufacturing method that does not perform alcoholic fermentation” and “a manufacturing method that performs alcoholic fermentation”.
(Production method without alcoholic fermentation)
The manufacturing method of the sparkling alcoholic beverage which concerns on one Embodiment is a method of manufacturing the sparkling alcoholic beverage which concerns above mentioned this invention, without performing alcoholic fermentation. That is, it is a manufacturing method for manufacturing the above-described effervescent non-fermented alcoholic beverage and effervescent non-fermented beer-taste alcoholic beverage. FIG. 1 is a flowchart illustrating a method for producing a sparkling alcoholic beverage according to an embodiment of the present invention.

  As shown in FIG. 1, the method for producing a sparkling alcoholic beverage according to the present embodiment includes a mixing step S11 in which raw materials are mixed to produce a mixed solution. In this mixing step S11, the method is obtained in a molecular weight fractionation step. What is necessary is just to add the high molecular fraction of the wort (addition process). After the mixing step S11, it is preferable to perform a post-processing step S12 as shown in FIG. The post-processing step S12 will be described later.

(Mixing process)
The mixing step S11 is, for example, a step of manufacturing a mixed liquid by adding a high molecular fraction of wort together with drinking water, optional additives, drinking alcohol and the like to a mixing tank.

(Post-processing process)
As the post-treatment step S12, for example, filtration of the mixed liquid (corresponding to so-called primary filtration), microfiltration of the mixed liquid (corresponding to so-called secondary filtration), heat sterilization, filling into a container, etc. are required. The process selectively performed according to this is mentioned.

  Each process performed in mixing process S11 and post-processing process S12 can be performed with the equipment generally used in order to manufacture a Ready To Drink (RTD) drink etc.

(Manufacturing method for performing alcoholic fermentation)
The method for producing an effervescent alcoholic beverage according to another embodiment is a method for producing an effervescent alcoholic beverage according to the present invention described above by performing alcoholic fermentation. That is, it is a manufacturing method for manufacturing the aforementioned sparkling fermented alcoholic beverage or sparkling fermented beer-taste alcoholic beverage. FIG. 2 is a flowchart illustrating a method for producing a sparkling alcoholic beverage according to another embodiment of the present invention.

  As shown in FIG. 2, the manufacturing method of the sparkling alcoholic beverage which concerns on this embodiment contains pre-fermentation process S21, fermentation process S22, and post-fermentation process S23 after performing alcoholic fermentation.

(Pre-fermentation process)
Pre-fermentation process S21 is a process before performing alcoholic fermentation. In the pre-fermentation step S21, specifically, a pre-fermentation solution for alcohol fermentation is prepared. Moreover, you may perform an above described molecular weight fractionation process as fermentation pre-process S21 (not shown in FIG. 2).

As the pre-fermentation solution, for example, a solution prepared by limiting to 1/20 or less when producing beer having a wheat use ratio of 100% can be used. Moreover, what was prepared with the usage-ratio of wheat 100% can be used for the pre-fermentation liquid. In any case, the use ratio of wheat can be reduced to 5% or less. However, in the case of the latter, it is good to dilute so that the density | concentration of the post-fermentation liquid fermented by alcohol fermentation in fermentation process S22 mentioned later or fermentation process S22 may be 1/20 or less. In addition, if it carries out like these, even if it adds a polymer fraction (concentrated liquid), the extract part derived from wheat can be 0.72 g / 100 cm < ³ > or less, Furthermore, 0.30 g / 100 cm < ³ > or less. .

(Fermentation process)
The fermentation step S22 is a step of subjecting the pre-fermentation solution to alcohol fermentation under a predetermined condition. The conditions for alcohol fermentation may be, for example, general conditions performed when manufacturing beer or beer-taste beverages.

(Post-fermentation process)
Post-fermentation process S23 is a process after performing alcoholic fermentation. In the post-fermentation step S23, for example, filtration of the post-fermentation liquid (corresponding to so-called primary filtration), microfiltration of the post-fermentation liquid (corresponding to so-called secondary filtration), heat sterilization, filling of the container and the like are performed as necessary. Selectively.

  In the method for producing an effervescent alcoholic beverage according to the present embodiment, the polymer fraction of wort is added (addition step) in at least one of the pre-fermentation step S21, the fermentation step S22, and the post-fermentation step S23. )can do.

  Each process performed from pre-fermentation process S21 to post-fermentation process S23 can be performed in equipment generally used to produce an effervescent fermented alcoholic beverage including an effervescent fermented beer-taste alcoholic beverage.

In addition, when the alcohol content of the post-fermentation liquid is less than 1%, it is preferable to adjust the alcohol content to 1 to 8% by adding drinking alcohol as described above. Moreover, when the alcohol content of the liquid after fermentation exceeds 8%, it can be commercialized as it is, but when it is desired to make it 8% or less, it may be diluted with drinking water or water containing carbon dioxide gas.
Furthermore, when the foamability of the produced sparkling alcoholic beverage is less than a desired value (for example, the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm ² )), the carbon dioxide-containing water is contained in the post-fermentation liquid. It may be made to have a desired foaming property by adding carbonation or by performing carbonation.

  As described above, the method for producing a sparkling alcoholic beverage according to the present embodiment includes a molecular weight fractionation step for obtaining a polymer fraction and an addition step for adding the polymer fraction. A sparkling alcoholic beverage with reduced content and improved foam adhesion can be produced.

[Foam adhesion improver]
Next, the foam adhesion improving agent according to this embodiment will be described.
The foam adhesion improving agent according to the present embodiment is characterized by being a high molecular fraction among a high molecular fraction and a low molecular fraction obtained by molecular weight fractionation treatment of wort.

  In addition, as described above, the molecular weight fractionation treatment of the foam adhesion improving agent according to this embodiment is also preferably an ultrafiltration treatment from the viewpoint that continuous treatment is possible, and appropriate purine body reduction and From the viewpoint of sure foam adhesion improvement, a molecular weight fractionation treatment with a fractional molecular weight of 5,000 to 100,000 is preferred.

  The foam adhesion improving agent according to the present embodiment may use a polymer fraction (concentrated liquid) obtained by subjecting wort to molecular weight fractionation as it is as a liquid agent. The fraction may be used in the form of powder, granule or tablet.

  Moreover, the foam adhesive improvement agent which concerns on this embodiment can be widely applied not only to an above-mentioned effervescent alcoholic drink but to an effervescent drink.

  As described above, since the foam adhesion improving agent according to this embodiment is a polymer fraction obtained by molecular weight fractionation treatment of wort, the foam adhesion improving agent was added to the beverage. In this case, compared with the case where wort that has not undergone molecular weight fractionation is added to the beverage, the foam adhesion can be improved without significantly increasing the content of purine.

[Method for producing foam adhesion improving agent]
Next, the manufacturing method of the foam adhesion improving agent which concerns on this embodiment is demonstrated.
The method for producing a foam adhesion improving agent according to the present embodiment includes a molecular weight fractionation step of fractionating wort into a high molecular fraction and a low molecular fraction to obtain a high molecular fraction. .
And the manufacturing method of the foam adhesive improvement agent which concerns on this embodiment includes the formulation process which formulates a high molecular fraction (concentrated liquid) into a powder agent, a granule, a tablet, etc. after a molecular weight fractionation process. But you can.

  As described above, the molecular weight fractionation process of the method for producing a foam adhesion improving agent according to the present embodiment is also preferably an ultrafiltration process from the viewpoint that a continuous process is possible, and an appropriate purine body. The molecular weight fractionation treatment with a molecular weight cut-off of 5,000 to 100,000 is preferable from the viewpoint of reducing the amount of foam and reliably improving the foam adhesion.

  As described above, since the method for producing a foam adhesion improving agent according to the present embodiment includes a molecular weight fractionation step for obtaining a polymer fraction, the foam content can be increased without significantly increasing the content of purine bodies. A foam adhesion improver that can improve adhesion can be produced.

  In the effervescent alcoholic beverage and the production method thereof and the foam adhesion improving agent and the production method thereof according to the present embodiment, the characteristics and conditions that are not clearly shown may be any conventionally known characteristics and conditions. Needless to say, the present invention is not limited as long as the effects obtained by the above can be obtained.

  Next, an example that satisfies the requirements of the present invention and a comparative example that is not so illustrated will be described to explain the sparkling alcoholic beverage and the production method thereof, the foam adhesion improving agent and the production method thereof according to the present invention.

[Preparation of sample]
The “wort (untreated)” shown in Table 1 was subjected to filtration using an ultrafiltration device (M20 (Plate & Frame Membrane Module) manufactured by Alfa Laval). The “wort (untreated)” used is a product obtained by saccharification after mixing the wheat-derived raw material and water (the above-described aspect (2)).
Specifically, the ultrafiltration device used was a cross-flow filtration device, and was configured as follows in order to simultaneously confirm the effect on purine bodies having different molecular weights. A first part that is filtered through a UF membrane with a molecular weight cut off of 100,000; a second part that is filtered through a UF membrane with a molecular weight cut off of 20,000; a third part that is filtered through a UF membrane with a molecular weight cut off of 10,000; A fourth portion that is filtered through a UF membrane with a molecular weight cut off of 5,000, and each is independent. And the wort thrown into this apparatus will pass a 1st part, a 2nd part, a 3rd part, and a 4th part in parallel. In each part of this device, those with a molecular weight lower than the molecular weight indicated by the UF membrane are collected as “filtrate”, and those with a molecular weight higher than the molecular weight indicated by the UF membrane are returned to the tank of the stock solution and circulated in a cross flow. As it progresses. The liquid concentrated in the stock solution tank is called “concentrated liquid”. With this configuration, “filtrate” having different molecular weight fractions for each part can be independently obtained from the same wort. Further, as the test progressed, after a predetermined amount of the filtrate from each part was collected, the subsequent filtrate was sequentially returned to the stock solution tank. In ultrafiltration, the higher the fractional molecular weight, the faster the filtration speed. Therefore, the “filtrate” in the first part reaches the predetermined amount earliest, and the subsequent “filtrate” is returned to the stock solution tank. Thereafter, the same reversal is performed in the order of the second part and the third part. That is, in the initial configuration, a fraction having a molecular weight of less than 100,000 at the maximum is filtered to the “filtrate” side, and a fraction of 100,000 or more is concentrated to the “concentrate” side. After the “filtrate” has been collected and returned, the fraction with a molecular weight of less than 20,000 at the maximum is filtered and the fraction with a molecular weight of 20,000 or more is concentrated. The same applies to the second part and thereafter. Finally, the whole wort excluding the filtrate collected for analysis on the way is fractionated with a molecular weight of less than 5,000 in the fourth part. More than 1,000 fractions are collected as “concentrate”. In this example, until the concentration rate of the finally obtained “concentrated liquid” (wort containing a high molecular fraction of 5,000 or more) is doubled (that is, the first wheat added to the apparatus). The ultrafiltration treatment was performed until a concentrated liquid having a liquid volume 1/2 of that of the juice was obtained.
As a result, for the “filtrate”, four types of liquids containing fractions less than the molecular weight of each membrane were obtained, and for the “concentrate”, the molecular weight of 10, Although the polymer fraction in the range of 000-100,000 was partially transferred to the “filtrate” side, finally, a “concentrate” containing a fraction having a molecular weight of 5,000 or more was obtained. . In addition, about the component of the obtained "concentrated liquid", it shows as "wort (concentrated liquid)" in Table 1.

And commercially available beer (malt use ratio 100%, alcohol content 5%, purine body about 11 mg / 100 mL, extract derived from wheat 4 g / 100 cm ³ ), carbon dioxide-containing water, raw material alcohol, and Table 1 Samples were prepared using “wort (untreated)” or “wort (concentrated liquid)” shown.
In addition, all the samples were used by diluting (20-fold dilution) so that the amount of the commercially available beer was 1/20, and the alcohol for raw materials was added to make the alcohol content 5%.
Then, the mixed sample was filled in a 350 ml can, covered with a winding machine, and subjected to measurement of foam adhesion. In addition, all the gas pressures of the samples were about 0.235 MPa. Moreover, the extract derived from the wheat of the sample was about 0.20 to 0.25 g / 100 cm ³ .

[Measurement of foam adhesion]
The bubble adhesion was measured using a NIBEM Cling Meter (NIBEM-CLM, Huffmans).
Specifically, first, samples 1 to 10 relating to the sparkling alcoholic beverage are forced to pour into a cylindrical glass (inner diameter: 60 mm, inner height: 120 mm) using the INPACK foam flasher attached to the NIBEM Cling Meter. It was. Then, the time from when the beer liquid level dropped to 40 mm until it dropped to 40 mm was measured using an electrode, and the NIBEM value (unit: sec) was measured as a reference value. In addition, the measurement of the NIBEM value so far was performed by the NIBEM method that is an official method in the European Brewery Association (EBC).
Then, immediately after measuring the NIBEM value, the glass inner wall surface from the top 10 mm to 40 mm of the glass was scanned using the NIBEM Cling Meter, and the ratio of the area covered with bubbles to the scanned total area (%: = scanned) Of the area, the area covered with bubbles / the total area scanned × 100) was calculated.
It can be determined that the larger the “ratio of the area covered with bubbles” is, the better the bubble adhesion is.

[Measurement of purine bodies]
The purine body was measured using HPLC (Agilent 1100, Agilent Technologies).
Specifically, the contents of “Adenine”, “Guanine”, “Hypoxanthine”, and “Xanthine” in Samples A to F shown in Table 3 were measured using the BCOJ beer analysis method (Journal of the Japan Brewing Society, 2014, 108: 893-901). K.). Measured according to the method of Kaneko et al. (Biomedical Chromatography, 2009, 23: 858-864). Then, the contents of the four compounds described above were summed to determine the content of “total purine”.
Sample A was not subjected to the ultrafiltration treatment described above ("Wort (untreated)" in Table 1), and Sample F was subjected to the ultrafiltration treatment described above and the concentration factor was doubled. ("Wort (concentrated liquid)" in Table 1). Samples B to E are “filtrate” obtained in each part of the ultrafiltration device in the process of ultrafiltration described above.

Table 1 below shows “wheat-derived extracts” of “wort (untreated)” that has not been subjected to the ultrafiltration treatment described above and “wort (concentrated liquid)” that has been subjected to the ultrafiltration treatment described above. "Minute", "total nitrogen", "FAN". “FAN” means free amino nitrogen, and analysis was performed according to the BCOJ beer analysis method (revised BCOJ beer analysis method, 2013 revised CD-R, Chapter 8 18).
Table 2 shows “alcohol content”, “added wort”, and “foam adhesion evaluation” of Samples 1 to 10.
Table 3 shows “total purine content” and “purine component content” of samples A to F.
In Table 2, “-” indicates that it is not contained or concentrated. And the "(numerical value) cut filtrate" in Table 3 indicates the filtrate ultrafiltered by the UF membrane of the (numerical value).

  Samples 6 to 10 to which “wort (concentrated liquid)” in Table 1 is added use wort concentrated twice, so the value obtained by multiplying the addition amount by the concentration factor (addition amount × concentration factor) And the corresponding addition amounts of samples 2 to 5 were compared for evaluation. That is, sample 2 and sample 6, sample 3 and sample 7, sample 4 and sample 8, sample 5 and sample 9 were compared and evaluated.

In the foam adhesion evaluation, there was no difference between sample 2 and sample 6, but when comparing sample 3 and sample 7, it was “0.3% → 2.9%”. Comparing sample 8 with “0.4% → 18.6%”, comparing sample 5 with sample 9 shows “25.9% → 34.0%”. It was also found that the foam adhesion was significantly improved (improved).
That is, it was found that by adding 0.15 v / v% (= 0.30 / 2) or more of “wort (concentrated liquid)”, the foam adhesion could be reliably improved.

As for the samples 1 to 10, the NIBEM values (foamability) were also measured for reference as described above, but the samples 2 and 6, sample 3 and sample 7, sample 4 and sample 8, sample 5 and sample There was no significant difference in NIBEM values between 9 and 9.
From this, it was found that “wort (concentrated liquid)”, which is a foam adhesion improving agent, specifically improves the foam adhesion among the foam quality.

As shown in Table 3, the total purine content of Sample A that was not subjected to ultrafiltration was 13.9 mg / 100 ml. When this sample A is simply concentrated twice, the purine content should be 27.8 (= 13.9 × 2) mg / 100 ml. However, the total purine content of Sample F subjected to the ultrafiltration treatment is 17.0 mg / 100 ml, which is much lower than 27.8 mg / 100 ml.
From this, it was found that purine bodies of wort can be greatly reduced by performing ultrafiltration treatment on wort.

From the above, it was found that the foam adhesion improving agent according to the present invention can improve the foam adhesion of beverages without increasing the purine content much compared to the case of using normal wort.
Moreover, according to the effervescent alcoholic beverage according to the present invention, since it is characterized by adding “wort (concentrated liquid)” which is the foam adhesion improving agent according to the present invention, normal wort is added. Compared to the case, it was confirmed that the purine body could be reduced and the foam adhesion was excellent.

S11 mixing step S12 post-processing step S21 pre-fermentation step S22 fermentation step S23 post-fermentation step

Claims (12)

  An effervescent alcoholic beverage comprising the high molecular fraction of a high molecular fraction and a low molecular fraction obtained by molecular weight fractionation treatment of wort.   The sparkling alcoholic beverage according to claim 1, wherein the molecular weight fractionation treatment is an ultrafiltration treatment with a fractional molecular weight of 5,000 to 100,000. The effervescent alcoholic beverage according to claim 1 or 2, wherein the extract derived from wheat is 0.72 [g / 100 cm ³ ] or less.   When the concentration ratio of the polymer fraction is n (= the amount of wort liquid / the amount of polymer fraction), the polymer fraction is 0.3 / n [v / v%]. The sparkling alcoholic beverage according to any one of claims 1 to 3, which is added as described above. Molecular weight fractionation step of fractionating wort into a high molecular fraction and a low molecular fraction, and obtaining said high molecular fraction;
An addition step of adding the polymer fraction;
A method for producing an effervescent alcoholic beverage, comprising:   The method for producing a sparkling alcoholic beverage according to claim 5, wherein in the molecular weight fractionation step, an ultrafiltration treatment with a fractional molecular weight of 5,000 to 100,000 is performed. The method for producing a sparkling alcoholic beverage according to claim 5 or 6, wherein the extract derived from wheat is 0.72 [g / 100 cm ³ ] or less.   In the addition step, when the concentration rate of the polymer fraction is n (= the amount of wort / the amount of the polymer fraction), the polymer fraction is 0.3 / n [ v / v%] or more is added. The method for producing a sparkling alcoholic beverage according to any one of claims 5 to 7.   A foam adhesion improving agent characterized by being a high molecular fraction among a high molecular fraction and a low molecular fraction obtained by molecular weight fractionation treatment of wort.   The foam adhesion improving agent according to claim 9, wherein the molecular weight fractionation treatment is an ultrafiltration treatment with a fractional molecular weight of 5,000 to 100,000. Molecular weight fractionation step of fractionating wort into a high molecular fraction and a low molecular fraction to obtain the high molecular fraction,
A method for producing a foam adhesion improving agent, comprising:   The method for producing a foam adhesion improving agent according to claim 11, wherein in the molecular weight fractionation step, an ultrafiltration treatment with a fractional molecular weight of 5,000 to 100,000 is performed.

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