JP2018064503A - Manufacturing method of beer-like sparkling beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a beer-like sparkling beverage extremely low in purine body content even though malt usage ratio is high in a raw material, and the beer-like sparkling beverage manufactured by using the method.SOLUTION: There is provided a manufacturing method of a beer-like sparkling beverage having a preparation process for manufacturing a fermentation raw material liquid by a saccharification treatment of a mixture containing a fermentation raw material and water, a fermentation process for inoculating yeast to the fermentation raw material liquid to ferments the same, and an adsorbent treatment process for contacting the resulting fermentation liquid with an adsorbent after the fermentation process, in which a purine nucleosidase treatment is conducted to a solution after the preparation process and before the adsorbent treatment process.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a beer-like sparkling beverage having a very low purine content, despite malt containing a large amount of purine, and a beer-like sparkling beverage obtained by the method. .

  In beer-like sparkling beverages such as beer and sparkling liquor, a wide variety of products are on the market as consumers' tastes diversify. Furthermore, interest in the sugar and calorie content and further purine content in beer-like sparkling beverages has increased due to the recent consumer health orientation.

  Malt is an important raw material responsible for beer quality, but since it contains a large amount of purine, a beverage with a high malt use ratio among beer-like sparkling beverages has a particularly high purine content. As a method for reducing the purine content in a beer-like sparkling beverage, a method of removing the purine using activated carbon is known. However, in the activated carbon treatment, not only the purine body and the causative substance of the deteriorated odor, but also useful components such as pigments, bitter substances, and aroma components that bring out beer-like properties are simultaneously adsorbed and removed. There is a method of using activated carbon to selectively adsorb purine bodies, but the loss of aroma components still becomes a problem.

  As a method for producing a beer-like sparkling beverage having a reduced purine content without performing activated carbon treatment, for example, Patent Document 2 discloses a method of causing nucleoside phosphorylase and / or nucleosidase to act on wort. Yes. By using nucleosidase and / or nucleoside phosphorylase, adenosine and guanosine are converted into adenine and guanine, respectively, among purines contained in wort, and the converted adenine and guanine are assimilated to yeast, so that Purine bodies are reduced.

JP 2003-169658 A International Publication No. 96/25483

  In the method described in Patent Document 2, although the purine content can be suppressed as compared with a beer-like sparkling beverage produced by a conventional production method in which treatment with nucleosidase or the like is not performed, the purine content reduction effect is inferior. It was enough.

  The present invention provides a method for producing a beer-like sparkling beverage with a very low purine content despite the high proportion of malt used in the raw material, and a beer-like sparkling beverage produced using the method The purpose is to do.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have found that xanthine in which a substantial amount of purine is not assimilated by yeast simply by nucleosidase treatment of a fermentation raw material liquid such as wort or a fermentation liquid. As a result, the purine body reducing effect on beer-like sparkling beverages is quite limited. On the other hand, the activated carbon treatment has found that xanthine in the purine body is particularly strongly adsorbed and removed. Was completed.

That is, the manufacturing method of the beer-like sparkling beverage and the beer-like sparkling beverage according to the present invention are the following [1] to [9].
[1] A preparation step of preparing a fermentation raw material liquid by saccharifying a mixture containing the fermentation raw material and water;
A fermentation process in which yeast is inoculated into the fermentation raw material and fermented;
After the fermentation process, an adsorbent treatment process in which the obtained fermentation broth is brought into contact with the adsorbent;
Have
A method for producing a beer-like sparkling beverage characterized by performing purine nucleosidase treatment on the solution after the preparation step and before the adsorbent treatment step.
[2] The method for producing a beer-like sparkling beverage according to [1], wherein the ratio of xanthine content to the total content of adenine and guanine in the fermentation broth before contacting the adsorbent is 0.5 or more.
[3] When the adsorption property of the adsorbent is 1000 ppm added to the fermentation broth, the ratio of the adsorption amount of xanthine to the sum of the adsorption amount of adenine, the adsorption amount of guanine and the adsorption amount of xanthine is 0.6 or more. A method for producing a beer-like sparkling beverage according to [1] or [2].
[4] The method for producing a beer-like sparkling beverage according to any one of [1] to [3], wherein the adsorbent is activated carbon.
[5] The method for producing a beer-like sparkling beverage according to any one of [1] to [3], wherein the adsorbent is activated carbon having an average pore diameter of 0.5 nm or less.
[6] The method for producing a beer-like sparkling beverage according to any one of [1] to [5], wherein the fermentation raw material includes malt.
[7] The method for producing a beer-like sparkling beverage according to [6], wherein a ratio of malt to the fermentation raw material is 50% or more.
[8] A beer-like sparkling beverage, wherein the ratio of total purine content (ppm) to proline content (mg / 100 mL) is 1.5 or less.
[9] The beer-like sparkling beverage according to [8], wherein the purine content is 40 ppm or less.

  According to the present invention, it is possible to provide a beer-like sparkling beverage having a very small purine content, although malt containing a large amount of purine is used as a raw material.

  In the present invention and the specification of the present application, “beer-likeness” means a taste reminiscent of flavored beer regardless of the product name and display. In other words, beer-like effervescent beverages (beer-like effervescent beverages) are flavors and tastes similar to or similar to beer, regardless of alcohol content, presence or absence of malt and hops, and presence or absence of fermentation. A sparkling beverage having a texture.

  The beer-like sparkling beverage produced by the method for producing a beer-like sparkling beverage according to the present invention is a fermented beer-like sparkling beverage produced through a fermentation process using yeast. The alcohol concentration of the beer-like sparkling beverage according to the present invention is not limited, and may be 0.5% by volume or more of alcoholic beverages or less than 0.5% by volume of so-called non-alcoholic beverages. Specific examples include beer, happoshu, and non-alcohol beer. In addition, the liqueur obtained by mixing the drink manufactured through the fermentation process with the alcohol containing distilled liquid may be sufficient.

  The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as distilled liquor can be used. For example, raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. can be used.

  In the present invention and the specification of the present application, purine refers to purine nucleotides such as adenylic acid and guanylic acid, adenosine, guanosine and the like, in addition to four purine bases of adenine, xanthine, guanine and hypoxanthine. Purine nucleosides are also included. Adenine, guanine, adenylic acid, and guanylic acid are yeast-assimilating purines, and adenosine, guanosine, and xanthine are yeast non-assimilating purines. However, in the quantification of purines, it is difficult to quantify adenylate and adenosine separately from adenine, and it is difficult to quantify guanylate and guanosine separately from guanine. Therefore, in the present invention and the present specification, “adenine” includes both an adenine base, adenylic acid, and adenosine. The same applies to “guanine”. Purine content in fermentation raw material liquids and beverages can be detected, for example, by LC-MS / MS after hydrolysis with perchloric acid (“Guide for microanalysis of liquor purines”, Japan Food Analysis Center, Internet <URL: http://www.jfrl.or.jp/item/nutrition/post-31.html>, January 2013 search) and Fujimori et al.'S method using LC-UV (Fujimori et al .: “Uric acid”, 1985, Vol. 9, No. 2, p. 128).

  When the fermentation raw material liquid is treated with purine nucleosidase as in the method described in Patent Document 1, the content of adenosine and guanosine in the fermentation raw material liquid can be significantly reduced. Even if the liquid is fermented, the total purine content is not sufficiently reduced. Thus, the reason for purine body reduction effect by purine nucleosidase treatment is not clear, but it is assumed that adenine and guanine are converted to xanthine during saccharification treatment and subsequent fermentation. . Actually, as shown in the Examples below, the purine nucleosidase treatment alone did not significantly reduce the xanthine content in the fermentation raw material liquid. Since the yeast non-assimilable xanthine is not removed from the system even after the fermentation process, the purine concentration in the final beer-like sparkling beverage can be sufficiently reduced only by purine nucleosidase treatment. There wasn't.

  The method for producing a beer-like sparkling beverage according to the present invention includes a preparation process for preparing a fermentation raw material liquid by saccharifying a mixture containing a fermentation raw material and water, and a fermentation process for inoculating the fermentation raw material liquid with yeast. And an adsorbent treatment step for bringing the obtained fermentation broth into contact with an adsorbent after the fermentation step, and purine nucleosidase treatment is applied to the solution before the adsorbent treatment step after the charging step. It is characterized by performing. By allowing purine nucleosidase to act on the fermentation raw material liquid or fermentation liquid before fermentation in advance, adenosine and guanosine in the solution are converted into free purine groups, and at least a part of the free purine groups is not assimilated by yeast. It is converted into xanthine, which is a free free purine group. After increasing the concentration ratio of xanthine to the total amount of adenine, guanine, and xanthine in this way, by performing adsorbent treatment, the beer-like foam finally obtained by preferentially adsorbing and removing xanthine among purines. The concentration of purine bodies in the active beverage can be efficiently reduced.

  The purine nucleosidase treatment may be performed at any time before the adsorbent treatment step, may be performed simultaneously with the saccharification treatment in the preparation step, may be performed simultaneously with the fermentation in the fermentation step, or fermented after the fermentation step. You may perform with respect to a liquid. Since adenine and guanine obtained by purine nucleosidase treatment can be consumed by assimilating to yeast, in the present invention, it is preferable to perform the purine nucleosidase treatment before the end of fermentation, and before the start of the fermentation process. More preferably, it is more preferable to carry out simultaneously with the saccharification treatment in the charging step.

  The purine nucleosidase used in the present invention may be a microorganism-derived enzyme, an animal-derived enzyme, or a plant-derived enzyme. Further, it may be a natural enzyme or a modified product in which a mutation or the like is appropriately artificially introduced into the natural enzyme.

  Conditions such as the amount of purine nucleosidase, the reaction temperature, and the reaction time in the purine nucleosidase treatment are not particularly limited as long as a sufficient amount of adenosine or guanosine can be converted into adenine or guanine. It can be appropriately adjusted in consideration of the type of nucleosidase, the strength of enzyme activity, and the like. For example, the content of adenosine and guanosine in the solution after purine nucleosidase treatment can be further reduced by increasing the amount of purine nucleosidase used or increasing the time for purine nucleosidase treatment. In addition, 1U of nucleosidase in the present invention is defined as the amount of enzyme required to release 1 ppm of guanine from guanosine. For example, using a purine nucleosidase of 100 U / kg grist (100 U per kg of grain raw material) or more, preferably 500 U / kg grist or more, more preferably 1000 U / kg grist or more, preferably 10 minutes or more, more preferably 30 minutes. As described above, the purine nucleosidase treatment can be efficiently performed by holding for 60 minutes or more, more preferably 60 to 120 minutes. Further, the amount of purine nucleosidase to be used can be reduced by increasing the time for purine nucleosidase treatment.

  By performing purine nucleosidase treatment, the ratio of xanthine content to the total content of adenine and guanine in the fermentation broth before contacting the adsorbent ([xanthine content] / ([adenine content] + [guanine content ])) Can be increased to 0.5 or more. In the present invention, by performing the adsorbent treatment after increasing the content of xanthine that is selectively adsorbed to the adsorbent in this way, the amount of the adsorbent to be used can be reduced, resulting in the aroma component. Adsorption removal of useful components such as can also be suppressed.

  The adsorbent used in the present invention is not particularly limited as long as the purine body can be adsorbed and removed, and examples thereof include activated carbon, zeolite, montmorillonite, and synthetic resin. As an adsorbent used in the present invention, only one type may be used, or two or more types may be used in combination. Specifically, for example, only one type of activated carbon may be used, two types of activated carbon may be used in combination, or activated carbon and zeolite may be used in combination.

  As the adsorbent used in the present invention, an adsorbent that can be preferentially adsorbed and removed with respect to xanthine among purines is preferable. Specifically, when added to a solution containing purine at a concentration of 1000 ppm, the ratio of the amount of xanthine adsorbed to the sum of the amount of adsorbed adenine, the amount of guanine adsorbed and the amount of xanthine adsorbed [([xanthine adsorbed amount ] / ([Adenine adsorption amount] + [guanine adsorption amount] + [xanthine adsorption amount])] (hereinafter sometimes referred to as “xanthine adsorption ratio”) is preferably 0.6 or more. Is more preferably 0.7 or more, and further preferably 0.8 or more.

  The adsorbent used in the present invention is preferably activated carbon because of its excellent xanthine adsorption ratio, more preferably activated carbon having an average pore size of 0.5 nm or less, more preferably activated carbon having an average pore size of 0.35 nm or less, Activated carbon having an average pore size of 0.3 nm or less is more preferable, activated carbon having an average pore size of 0.25 nm or less is more preferable, and activated carbon having an average pore size of 0.1 to 0.25 nm is more preferable. In addition, the average pore diameter of activated carbon can be calculated | required from following formula (1) by assuming that a pore is cylindrical.

Formula (1): Average pore diameter = 4 × (pore volume) / (specific surface area)

  In the adsorbent treatment in the present invention, the treatment conditions such as the amount (concentration) of adsorbent to be brought into contact with the solution, the contact time, and the contact temperature are the purine body removal efficiency, particularly the xanthine removal efficiency, and the purine body such as aroma components. It can be determined as appropriate in consideration of the extent to which useful components other than those are removed by adsorption. The greater the amount of adsorbent used and the longer the contact time, the higher the purine adsorption / removal efficiency, but the higher the risk that useful aromatic components will be adsorbed / removed.

  The method for producing a beer-like sparkling beverage according to the present invention is the same as that of a general beer-like sparkling beverage except that the adsorbent treatment is performed after the fermentation step and the purine nucleosidase treatment is performed before the adsorbent treatment. Can be manufactured. The manufacturing process of a general beer-like sparkling beverage is shown below.

  First, as a preparation step, a mixture containing a fermentation raw material and water is saccharified to prepare a fermentation raw material liquid. As a fermentation raw material, it is sufficient if it contains a grain raw material, and the starch material of the grain raw material is saccharified by saccharification treatment. The fermentation raw material used in the present invention may be composed only of a cereal raw material, or may be a mixture of a cereal raw material and a saccharide raw material.

  Examples of the grain raw material include barley, wheat, wheat such as malt, beans such as rice, corn, and soybean, and potatoes. The grain raw material can be used as a grain syrup, a grain extract or the like, but is preferably used as a ground grain product obtained by a grinding process. Grain pulverization can be carried out by a conventional method. As the pulverized cereal, a pulverized pulverized product, corn starch, corn grits or the like may be subjected to a treatment usually performed before and after the pulverization treatment. The malt pulverized product may be any product obtained by germinating barley, for example, Nijo barley, by a conventional method, drying it, and then pulverizing it to a predetermined particle size. In the present invention, the pulverized grain used is preferably a malt pulverized product. Examples of the saccharide raw material include saccharides such as liquid sugar.

  The fermentation raw material used in the present invention may be one kind of grain raw material, a mixture of a plurality of kinds of grain raw materials, or one kind or two or more kinds of grain raw materials and a sugar raw material. It may be a mixture. For example, pulverized malt may be used as the main material, and pulverized rice or corn may be used as the auxiliary material.

  The method for producing a beer-like sparkling beverage according to the present invention can produce a beer-like sparkling beverage with a low total purine content even when the amount of malt used is large. For this reason, since the effect of this invention is exhibited more fully, in this invention, what contains at least malt as a fermentation raw material is preferable, and the ratio (malt use ratio) of the malt usage with respect to the total amount of fermentation raw material is 50. % Or more, more preferably 67% or more, still more preferably 80% or more, and particularly preferably 100%.

  You may add auxiliary materials other than a fermentation raw material and water to the mixture with which a saccharification process is provided. Examples of the auxiliary material include hops, dietary fiber, yeast extract, sweeteners, fruit juices, bitters, coloring agents, herbs, and fragrances. Moreover, enzyme agents, such as saccharification enzymes, such as (alpha) -amylase, glucoamylase, and pullulanase, and protease, can be added as needed. In the charging step, when purine nucleosidase treatment is performed simultaneously with saccharification treatment, it is preferable to add purine nucleosidase to the mixture of the fermentation raw material and water.

  A mixture containing a fermentation raw material and water and, if necessary, other raw materials is heated to saccharify the starch material of the fermentation raw material. The saccharification treatment is performed using an enzyme derived from a fermentation raw material or an enzyme added separately. The temperature and time during the saccharification treatment take into consideration the type of cereal raw material used, the proportion of cereal raw material in the total fermentation raw material, the type of enzyme added and the amount of the mixture, the quality of the intended beer-like sparkling beverage, etc. And it adjusts suitably. For example, the saccharification treatment can be performed by a conventional method such as holding a mixture containing a fermentation raw material at 35 to 70 ° C. for 20 to 90 minutes.

  By boiling the sugar solution obtained after the saccharification treatment, a boiled juice (boiled sugar solution) can be prepared. The sugar solution is preferably filtered before boiling, and the obtained filtrate is preferably boiled. Moreover, you may boil this using the thing which added warm water to the malt extract instead of the filtrate of this sugar liquid. The boiling method and its conditions can be determined as appropriate.

  A fermented beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs before boiling treatment or during boiling treatment. In particular, hops are preferably added before or during the boiling process. By boiling in the presence of hops, the hop flavor and aroma components can be efficiently boiled. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.

  After the preparation process and before the fermentation process, it is preferable to remove protein and other soot produced by precipitation from the prepared broth. The removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool. The temperature of the broth at this time should just be 15 degreeC or more, and is generally performed at about 50-80 degreeC. The broth (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like. The broth after removing this koji becomes the fermentation raw material liquid.

  Next, as a fermentation process, yeast is inoculated into the cooled fermentation raw material liquid to perform fermentation. The cooled fermentation raw material liquid may be subjected to the fermentation process as it is, or may be subjected to the fermentation process after adjusting to a desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.

  By suppressing alcoholic fermentation in the fermentation process, the amount of alcohol produced by fermentation is further reduced. Therefore, particularly when producing a beer-like sparkling beverage having an alcohol concentration of less than 1% by volume, it is also preferable to lower the degree of fermentation in the fermentation process.

  Furthermore, as a sake storage process, the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process. The beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range. The said filtration process should just be a method which can filter and remove yeast, for example, diatomaceous earth filtration, filter filtration with a filter whose average pore diameter is about 4-5 micrometers, etc. are mentioned. Further, in order to obtain a desired alcohol concentration, an appropriate amount of water may be added and diluted before or after filtration. The obtained beer-like sparkling beverage is usually bottled by a filling process and shipped as a product.

  In addition, beer-like sparkling beverages corresponding to liqueurs in the liquor tax law can be produced by mixing with, for example, an alcohol-containing distillate in the steps after the yeast fermentation step. The addition of the alcohol-containing distillate may be before or after addition for adjusting the alcohol concentration. Since the alcohol-containing distillate to be added can produce a beer-like effervescent beverage having a more preferable wheat feeling, wheat spirits are preferred.

  In the method for producing a beer-like sparkling beverage according to the present invention, after the purine nucleosidase treatment is completed by the end of the fermentation process, the adsorbent treatment is performed at any time before the storage process and before the filling process. It can be carried out. For example, the adsorbent treatment may be performed on the fermentation liquid containing the yeast before the filtration step, or the adsorbent treatment may be performed on the filtrate from which the yeast after the filtration step has been removed. Further, the adsorbent is removed together with the yeast by performing the filtration step after mixing the adsorbent with the fermentation liquid containing yeast before the filtration step. You can also.

  In order to remove xanthion preferentially by adsorbent treatment after increasing the content ratio of xanthine in the whole purine body in the fermentation broth after the fermentation step, by the method for producing a beer-like sparkling beverage according to the present invention, Producing beer-like sparkling beverages with a sufficiently low purine content, for example, beer-like sparkling beverages with a purine content of 40 ppm or less, even if the ratio of malt to fermentation raw materials is 50% or more Can do.

  Proline is an amino acid that is relatively contained in wheat such as malt and does not change much in the residual amount in the final product even after the fermentation process. For this reason, beer-like effervescent drinks with a high malt use ratio clearly have a higher proline content than beer-like effervescent drinks with a low malt use ratio or beer-like effervescent drinks that do not use malt. That is, the proline content in the beer-like sparkling beverage is a measure of the amount of wheat used as a raw material, particularly a measure of the amount of malt used. The beer-like sparkling beverage produced by the method for producing a beer-like sparkling beverage according to the present invention preferably has a proline content of 4 mg / 100 mL or more, more preferably 7 mg / 100 mL or more, and 10 mg. What is / 100 mL or more is more preferable. For example, even if a beer-like sparkling beverage with a high proline content is produced by increasing the use ratio of malt with respect to the fermentation raw material, the proline content is achieved by the method for producing a beer-like sparkling beverage according to the present invention. The ratio of total purine content (ppm) to (mg / 100 mL) is unprecedented, for example, 1.5 or less, preferably 1.0 or less, and the purine content is very low, 40 ppm or less. A beer-like sparkling beverage can be produced.

  In addition, the proline content of the fermentation raw material liquid and the beer-like sparkling beverage can be measured, for example, by an Accuquit UPLC analyzer manufactured by (United States) Waters, by the Accutag Ultra (AccQ-Tag Ultra) labeling method. it can. It is also possible to measure using an amino acid automatic analyzer L-8800A type manufactured by Hitachi.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

<Measurement of purine concentration>
In the following examples, the content of purine bodies in fermentation raw material liquids and beverages was determined by the method of Fujimori et al. Using LC-UV after perchloric acid treatment (Fujimori et al .: “Uric acid”, 1985, Vol. 9). , No. 2, page 128)) and quantified under the following conditions.

Column: Shodex Asahipak GS-320 HQ (7.5 mm ID × 300 mm)
Eluent: 50 mM KH ₂ PO ₄ (pH 2.5)
Elution rate: 0.8 mL / min
Detector: UV (260 nm)
Column temperature: 35 ° C

  Since LC-MS / MS analysis is performed after perchloric acid treatment in advance, adenosine and adenylic acid in the solution are not distinguished from adenine. That is, the measured adenine content is the total content of adenine base, adenosine and adenylic acid. The same applies to guanine.

<Measurement of nucleosidase activity>
The nucleosidase activity of purine nucleosidase used in the following examples was measured by the following method.
First, a substrate solution was prepared by dissolving 120 ppm of guanosine in 0.1 M sodium acetate buffer adjusted to pH 5.5. 1 mL of this substrate solution was collected and heated to 55 ° C. in a water bath, 0.2 mL of enzyme solution diluted to an arbitrary magnification was added, and the reaction was started at that time. The enzyme was allowed to react at 55 ° C. for 10 minutes, and when 10 minutes had elapsed, the reaction solution was quickly transferred to a water bath heated to 98 ° C. and held for 5 minutes to deactivate the enzyme. The amount of guanine in the obtained reacted solution was quantified by a general HPLC method, and the enzyme activity was measured.
A correlation equation between the amount (μL) of the stock solution of the enzyme solution added to the reaction solution and the amount of guanine produced by the reaction was determined. From this correlation equation, the nucleosidase activity of the purine nucleosidase used was about 60.8 U / mL.

[Example 1]
The effects of purine nucleosidase and activated carbon treatment on purine bodies in beer-like sparkling beverages were investigated.

<Sample A>
A temperature diagram in which raw water is added at a ratio of 4 to 1 malt weight, held at 55 ° C for 120 minutes, then held at 65 ° C for 60 minutes, and then heated at 78 ° C for 10 minutes to deactivate the enzyme. A saccharification step was performed to prepare wort. After filtering the obtained wort, hops were added and the wort was boiled. The wort after boiling was subjected to solid-liquid separation treatment, the obtained clear wort was cooled, yeast was added and fermented for 7 days to produce beer. The purine body concentration of the obtained beer was measured.

<Sample B>
After producing beer in the same manner as sample A, activated carbon product C (manufactured by Kuraray Chemical Co., Ltd., average pore size: 0.4 nm) was mixed with this beer so as to be 1000 ppm, and then the activated carbon was removed by filtration. Got the final beer. The purine density | concentration of the obtained beer was measured.

<Sample C>
Raw material water was added at a ratio of 4 to malt weight 1, nucleosidase 1500 U / kg grist was further added, and the saccharification step was performed with the same temperature diagram as Sample A. After filtering the obtained wort, hops were added and the wort was boiled. The wort after boiling was subjected to solid-liquid separation treatment, the obtained clear wort was cooled, yeast was added and fermented for 7 days to produce beer. The purine body concentration of the obtained beer was measured.

<Sample D>
Raw material water was added at a ratio of 4 to malt weight 1, nucleosidase 1500 U / kg grist was further added, and the saccharification step was performed with the same temperature diagram as Sample A. After filtering the obtained wort, hops were added and the wort was boiled. The wort after boiling was subjected to solid-liquid separation treatment, the obtained clear wort was cooled, yeast was added and fermented for 7 days to produce beer. After mixing this beer with activated carbon product A (Kuraray Chemical Co., Ltd., average pore size: 0.2 nm) to 1000 ppm, the activated carbon was removed by filtration to obtain the final beer. The purine body concentration of the obtained beer was measured.

  The measurement results obtained by measuring the content of each purine body are shown in Table 1. In addition, the total content of adenine, guanine and xanthine is shown in the “total amount (ppm)” column of Table 1, and the ratio of the total amount of adenine, guanine and xanthine to sample A is “A ratio” in Table 1. "In the column".

  In the sample not using purine nucleosidase, the total amount of adenine, guanine and xanthine by the purine body of Sample B treated with activated carbon was about 75% compared to Sample A not treated with activated carbon. Moreover, although the purine body composition was different in the sample C which did not perform the activated carbon treatment even if purine nucleosidase was used, the total amount of adenine, guanine and xanthine was almost the same as that of the sample A and did not decrease. In contrast, sample D using purine nucleosidase and treated with activated charcoal had a total purine body amount of 56% compared to sample A as a control, and purine bodies compared to sample B and sample C. The reduction effect was remarkably large. From these results, it was suggested that purine bodies can be efficiently reduced by using purine nucleosidase treatment and activated carbon treatment in combination.

  Purine nucleosidase treatment and activated carbon treatment can be used to reduce purine bodies efficiently. Sample A without purine nucleosidase and sample C using purine nucleosidase are different. it was thought. Specifically, when each purine body value of sample C and sample D is compared, since the xanthine content in sample D is significantly reduced, if the xanthine content before activated carbon treatment is large as in sample C, It was thought that the purine body reduction effect by activated carbon was high. Ratio of xanthine content to total content of adenine and guanine of sample A using purine nucleosidase and sample C using purine nucleosidase ([xanthine content] / ([adenine content] + [guanine content] The measurement results of)) are shown in Table 2. From this value, when the concentration ratio of [xanthine content] / ([adenine content] + [guanine content]) in the fermented liquor before activated carbon treatment is 0.5 or more, the purine body reducing effect is large. It was inferred that

[Example 2]
Activated carbon products A to D (all manufactured by Kuraray Chemical Co., Ltd.) or activated carbon products E (manufactured by Osaka Gas Chemical Co., Ltd.) having a different average pore size are mixed with commercially available beer-like sparkling beverages to 1000 ppm to obtain activated carbon. After the treatment, the contents of adenine, guanine and xanthine as purine bodies were measured. Based on the measured value, the amount of decrease due to activated carbon treatment is calculated from the adenine, guanine, and xanthine values in the beer-like sparkling beverage before activated carbon treatment, and the total amount of adenine adsorption amount, guanine adsorption amount, and xanthine adsorption amount is 100%. The adenine adsorption amount, guanine adsorption amount and xanthine adsorption amount breakdown (%) were calculated. The results are shown in Table 3 together with the average pore diameter of each activated carbon product.

  The value of [xanthine adsorption amount] / ([adenine adsorption amount] + [guanine adsorption amount] + [xanthine adsorption amount]) during the treatment is 70 for the activated carbon products A, B, and C, which had a large purine reduction effect. %, The activated carbon products D and E, which had a small purine reduction effect, were small. The activated carbon products A, B, and C had an average pore diameter of 0.5 nm or less, and the average pore diameter was more than 0.5 nm than the activated carbon products D and E. Therefore, the average pore diameter was 0.5 nm or less. Activated carbon was found to be an adsorbent with a high xanthine adsorption amount.

[Example 3]
About 9 types of commercially available beer-like sparkling beverages (commercial products A to I), the total purine concentration (total concentration of adenine, guanine, xanthine, and hypoxanthine) and the proline-containing concentration as amino acids were quantified. Table 4 shows the results of calculating the ratio of total purine concentration (ppm) to the proline concentration (mg / 100 mL) ([total purine concentration (ppm)] / [proline concentration (mg / 100 mL)]). The proline content in the beer-like sparkling beverage was measured using an amino acid automatic analyzer L-8800A manufactured by Hitachi.

  As shown in Table 4, in the commercially available beer-like sparkling beverage, the total purine concentration ratio with respect to the proline concentration was as high as 1.8 or more. In beer-like sparkling beverages, it is known that the total purine content and proline content will increase according to the amount of malt used as a raw material per liquid volume. Although it has an effect, the ratio of the total purine concentration to the proline concentration was estimated to be 1.5 or more.

  On the other hand, for the sample D of Example 1 as well, when the total purine concentration ratio with respect to the proline concentration was measured in the same manner, it was 0.6. It was confirmed that the purine concentration could be kept low relative to the amount of malt used per liquid volume.

Claims (9)

A preparation step for preparing a fermentation raw material liquid by saccharifying a mixture containing the fermentation raw material and water;
A fermentation process in which yeast is inoculated into the fermentation raw material and fermented;
After the fermentation process, an adsorbent treatment process in which the obtained fermentation broth is brought into contact with the adsorbent;
Have
A method for producing a beer-like sparkling beverage characterized by performing purine nucleosidase treatment on the solution after the preparation step and before the adsorbent treatment step.   The method for producing a beer-like sparkling beverage according to claim 1, wherein the ratio of the xanthine content to the total content of adenine and guanine in the fermentation broth before contacting the adsorbent is 0.5 or more.   When the adsorption property of the adsorbent is 1000 ppm added to the fermentation broth, the ratio of the adsorption amount of xanthine to the sum of the adsorption amount of adenine, the adsorption amount of guanine and the adsorption amount of xanthine is 0.6 or more, Item 3. A method for producing a beer-like sparkling beverage according to Item 1 or 2.   The method for producing a beer-like sparkling beverage according to any one of claims 1 to 3, wherein the adsorbent is activated carbon.   The method for producing a beer-like sparkling beverage according to any one of claims 1 to 3, wherein the adsorbent is activated carbon having an average pore diameter of 0.5 nm or less.   The manufacturing method of the beer-like effervescent drink as described in any one of Claims 1-5 in which the said fermentation raw material contains malt.   The method for producing a beer-like sparkling beverage according to claim 6, wherein a ratio of malt to the fermentation raw material is 50% or more.   A beer-like sparkling beverage, wherein the ratio of total purine content (ppm) to proline content (mg / 100 mL) is 1.5 or less.   The beer-like sparkling beverage according to claim 8, wherein the purine content is 40 ppm or less.