JP2018198619A - Low carbohydrate fermented beverage and method for producing same - Google Patents

Low carbohydrate fermented beverage and method for producing same Download PDF

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Publication number
JP2018198619A
JP2018198619A JP2018161176A JP2018161176A JP2018198619A JP 2018198619 A JP2018198619 A JP 2018198619A JP 2018161176 A JP2018161176 A JP 2018161176A JP 2018161176 A JP2018161176 A JP 2018161176A JP 2018198619 A JP2018198619 A JP 2018198619A
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malt
raw
weight
fermented beverage
sugar
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紀彦 影山
Norihiko Kageyama
紀彦 影山
貴章 泉
Takaaki Izumi
貴章 泉
近藤 勝
Masaru Kondo
勝 近藤
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サントリーホールディングス株式会社
Suntory Holdings Ltd
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Priority to JP2007323272 priority
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    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00Other raw materials for the preparation of beer
    • C12C5/004Enzymes
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C12/00Processes specially adapted for making special kinds of beer
    • C12C12/02Beer with low calorie content
    • CCHEMISTRY; METALLURGY
    • C12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12CBEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00Preparation of wort
    • C12C7/20Boiling the beerwort

Abstract

To provide a fermented beverage in which the richness and taste is maintained and the unsmooth aftertaste is reduced.SOLUTION: Provided is a fermented beverage having an original wort extract of 6.0 wt.% or more and a carbohydrate of 0.7 g/100 mL or less, and in which the richness and taste is maintained and the unsmooth aftertaste coming from carbohydrate is reduced.SELECTED DRAWING: None

Description

本発明は、発酵飲料及びその製造方法に関し、さらに詳細には、原麦汁エキス値により表される濃醇さやうま味を保持しつつ、糖質を低下させて糖質による後味のキレの悪さを低減させることにより香味を向上させた麦芽発酵飲料及びその製造方法に関する。   The present invention relates to a fermented beverage and a method for producing the same, and more specifically, while maintaining the darkness and umami taste expressed by the raw wort extract value, the sugar is lowered to reduce the bad taste of the aftertaste due to the sugar. It is related with the malt fermented drink which improved the flavor by reducing, and its manufacturing method.
近年の消費者の嗜好の多様化にともなって、様々な香味特徴をもつ麦芽発酵飲料であるビールテイスト飲料の開発が望まれている。一方で、消費者の健康志向が高まる中、ビールや発泡酒などのビールテイスト飲料といった嗜好性アルコール飲料においても低カロリーや低糖質といった商品の需要が高まっている。具体例としては、ライトビールや、カロリーカットタイプあるいは糖質カットタイプのビールテイスト飲料などの様々なタイプのビールテイスト飲料の需要が高まってきている。これらのカロリーカットタイプ、糖質カットタイプといったいわゆるカットタイプの機能系ビールテイスト飲料では、多くの場合、ビールテイスト飲料自体の濃度が通常のビールよりも薄いことが多く、しばしばボディー感や香味が不十分である。また、カットタイプの飲料では、通常、原麦汁エキスを低くするため、含有される各成分のバランスが崩れることによって香味バランスが崩れるなど、香味の点で消費者に満足のいくようなうま味をだすことが困難であった。カットタイプの飲料では、糖質もしくはカロリーを低くするために、容易に考えられる手段として、炭酸水などによる希釈がしばしば行われるが、そのような希釈による方法では、成分バランスをコントロールしづらいため、香味の向上手段としては限界があった。   With the recent diversification of consumer preferences, development of beer-taste beverages that are malt fermented beverages having various flavor characteristics is desired. On the other hand, as consumers' health-consciousness increases, demand for low-calorie and low-sugar products such as beer-taste beverages such as beer and sparkling liquor is increasing. As specific examples, demand for various types of beer-taste beverages such as light beer and calorie-cut type or sugar-cut type beer-taste beverages is increasing. In many of these so-called cut-type functional beer-taste beverages such as the calorie-cut type and sugar-cut type, the concentration of the beer-taste beverage itself is often lower than that of normal beer, and the body feeling and flavor are often poor. It is enough. In addition, in cut-type beverages, the raw wort extract is usually made low so that the balance of each component is lost and the flavor balance is lost. It was difficult to start. In cut-type beverages, dilution with carbonated water or the like is often performed as an easily conceivable means for reducing sugar or calories. However, in such a dilution method, it is difficult to control the ingredient balance. There was a limit as a means of improving the flavor.
特許文献1には、発酵原液又は発酵液中の資化性糖に占める三糖類の割合を低く調整して発酵工程中に残存する未資化の糖が三糖類主体とならないようにすることにより、残糖感が無く、かつ硫化水素由来のオフフレーバーの少ない発酵飲料を製造することが開示されている。この方法は、発酵時の資化速度を速く保つことにより、硫化水素由来のオフフレーバーの発生を防止するとともに、残糖量を減少させる方法である。このように、特許文献1は、硫化水素由来のオフフレーバーによる発酵飲料の香味の低下防止について提案している。しかし、特許文献1は、麦芽飲料の濃醇なうま味については言及していない。   In Patent Document 1, by adjusting the ratio of the trisaccharide to the assimilating sugar in the fermentation undiluted solution or the fermenting solution to be low, the unutilized sugar remaining in the fermentation process is not mainly composed of the trisaccharide. In addition, it is disclosed that a fermented beverage having no residual sugar feeling and having less off-flavor derived from hydrogen sulfide is produced. This method is a method of preventing the occurrence of off-flavor derived from hydrogen sulfide and reducing the amount of residual sugar by maintaining a high assimilation rate during fermentation. Thus, patent document 1 is proposing about prevention of the fall of the flavor of fermented drinks by the off-flavor derived from hydrogen sulfide. However, Patent Document 1 does not mention the dark umami of malt beverages.
特許文献2には、糖質を可能な限り低減しつつもビール様の香味を豊富に含む嗜好性の高い発酵飲料、特に低糖質及び/又は低カロリービールテイスト発酵飲料を提供するための製法が提案されている。この製法では、発酵工程で酵母に資化される糖成分を多く含む糖シロップと、窒素源としてのとうもろこしタンパク分解物とを原料として用いることにより、芳香成分の指標となる酢酸イソアミルを豊富に含む発酵飲料が製造される。特許文献2の製法は、この酢酸イソアミルを生じさせるのに十分なロイシン又はロイシン残基を含むアミノ酸源としてとうもろこしタンパク分解物を使用することを特徴としている。しかし、特許文献2には、原麦汁エキスに対する糖質の割合を低くすることにより濃醇でかつうま味のある発酵飲料を製造することについては言及されていない。   Patent Document 2 discloses a production method for providing a highly-preferred fermented beverage containing a beer-like flavor in abundant manner while reducing sugar as much as possible, particularly a low-sugar and / or low-calorie beer-taste fermented beverage. Proposed. In this production method, by using sugar syrup containing a large amount of sugar components assimilated to yeast in the fermentation process and corn proteolysate as a nitrogen source, it is rich in isoamyl acetate, which is an indicator of aromatic components. A fermented beverage is produced. The production method of Patent Document 2 is characterized by using corn proteolysate as an amino acid source containing leucine or a leucine residue sufficient to produce isoamyl acetate. However, Patent Document 2 does not refer to producing a fermented beverage having a dark and umami taste by reducing the ratio of sugar to the original wort extract.
特許文献3には、高発酵度ビールの製造方法として、糖化酵素を固定化した担体を用い、これを発酵工程において麦汁発酵液と接触させることを特徴とする高発酵度ビールの製造方法が記載されている。また特許文献4には、麦芽由来のジアスターゼを予め調整し、それら糖化酵素を発酵工程にて作用させることを特徴とする高発酵度ビールの製造方法が記載されている。しかしながら、特許文献3にも特許文献4にも、原麦汁エキスに対する糖質の割合を低くすることにより濃醇でうま味のある発酵飲料を製造することについては言及されていない。
国際公開WO2006/059571号公報 特開2006−325561号公報 特開平6−98749号公報 特開昭62−58983号公報
Patent Document 3 discloses a method for producing a highly fermented beer characterized in that, as a method for producing a highly fermented beer, a carrier on which a saccharifying enzyme is immobilized is used, and this is brought into contact with a wort fermentation broth in a fermentation process. Have been described. Patent Document 4 describes a method for producing a highly fermented beer characterized in that malt-derived diastase is prepared in advance and these saccharifying enzymes are allowed to act in the fermentation step. However, neither Patent Document 3 nor Patent Document 4 mentions to produce a fermented beverage having a rich and umami taste by reducing the ratio of sugar to the original wort extract.
International Publication WO2006 / 059571 JP 2006-325561 A JP-A-6-98749 Japanese Patent Laid-Open No. 62-58983
本発明は、濃醇さやうま味をもちつつ、後味のキレの悪さを低減させた発酵飲料を提供することを目的とする。   An object of this invention is to provide the fermented drink which reduced the badness of the sharpness of aftertaste, having a dark blue umami taste and umami.
本発明者らは、まず、発酵飲料の濃醇さや後味のキレについて鋭意検討した結果、発酵飲料において、原麦汁エキスと糖質とをそれぞれ特定の値に調整することにより、原麦汁エキス由来の濃醇さやうま味を保ちつつ、糖質を低下させて糖質による後味のキレの悪さを低減させることが可能であることを見出した。   First, as a result of intensive studies on the darkness of the fermented beverage and the sharpness of the aftertaste, the present inventors adjusted the raw wort extract and the sugar to specific values in the fermented beverage, respectively. It has been found that it is possible to reduce the badness of the aftertaste due to the saccharide by reducing the saccharide while maintaining the darkness and umami of the origin.
糖質はしばしばビールのキレを悪くし、後味に残る傾向がある。特に、原麦汁エキスが低いビールは、糖質の影響を受け易く、後味のキレが悪くなりがちである。したがって、ビール中の糖質を低下させるために、しばしばビールの希釈が行なわれる。しかし、このようなやり方では、原麦汁エキスも低下するため、ビールの濃醇さが失われる傾向があった。これを解決するためには単に希釈するのではなく、原麦汁エキスに対する糖質の割合を変えることが必要となる。   Carbohydrates often make beer crisp and tend to remain aftertaste. In particular, beer with a low raw wort extract is susceptible to saccharides and tends to have a bad aftertaste. Therefore, beer dilution is often performed to reduce the sugars in the beer. However, in such a method, since the original wort extract also decreases, the darkness of beer tends to be lost. In order to solve this, it is necessary to change the ratio of the sugar to the original wort extract rather than simply diluting.
本発明者らは、ビールテイスト飲料中の原麦汁エキスに対する糖質の割合を変える手段について鋭意検討した結果、麦汁中の成分組成を変化させることにより発酵後のビールテイスト飲料の原麦汁エキスに対する糖質の割合を変化させることができることを見出した。これにより、原麦汁エキスにより表される濃醇さやうま味を保ちながら、糖質由来の後味のキレの悪さを低減させることができ、香味が格段に向上したビールテイスト飲料を得ることができた。詳細には、発酵飲料中の原麦汁エキスを6.0重量%以上とし、かつ糖質を0.7 g/100ml以下とすることにより、発酵飲料の濃醇さやうま味を保ちな
がら、糖質由来の後味のキレの悪さを低減させた発酵飲料を製造することに成功した。
As a result of earnestly examining the means for changing the ratio of the sugar to the original wort extract in the beer-taste beverage, the present inventors have changed the component composition in the wort to change the raw wort of the beer-taste beverage after fermentation. It has been found that the ratio of carbohydrate to extract can be changed. As a result, while maintaining the dark blueness and umami taste expressed by the original wort extract, the badness of the aftertaste of carbohydrates could be reduced, and a beer-taste beverage with a significantly improved flavor could be obtained. . More specifically, the raw wort extract in the fermented beverage is 6.0% by weight or more and the saccharide is 0.7 g / 100 ml or less, while maintaining the darkness and umami of the fermented beverage, It succeeded in producing the fermented drink which reduced the badness of the aftertaste of origin.
本発明は、濃醇さの指標である原麦汁エキス値を高く維持すると共に、後味のキレの良さも併せ持つ発酵飲料、特にビールテイスト飲料を提供するものである。本発明の内容は下記の通りである。
1. 原麦汁エキスが6.0重量%以上であり、糖質が0.7 g/100ml以下であ
る発酵飲料。
2. 原麦汁エキスが6.2重量%以上であり、糖質が0.5 g/100ml以下であ
る上記1に記載の発酵飲料。
3. 原麦汁エキスが6.7重量%以下である上記1または2に記載の発酵飲料。
4. 原麦汁エキスが6.5重量%以下である上記3に記載の発酵飲料。
5. 糖質が0.3g/100ml以下である上記1〜4のいずれかに記載の発酵飲料。6. 原料麦芽の一部として、高温高圧水蒸気処理を行った麦芽穀皮を使用することを特徴とする上記1〜5のいずれかに記載の発酵飲料。
7. 原料麦芽の一部として、EBCカラー20から400の範囲内である色麦芽を使用することを特徴とする上記1〜5のいずれかに記載の発酵飲料。
8. 発酵飲料がビールテイスト飲料であることを特徴とする上記1〜7のいずれかに記載の発酵飲料。
9. 発酵飲料が発泡酒である上記8に記載の発酵飲料。
10. 少なくとも、水、麦芽、糖類、ホップ、酵素剤、および酵母増殖発酵助剤を使用して製造される上記1〜9のいずれかに記載の発酵飲料。
11. 原料が、水、麦芽、糖類、ホップ、酵素剤、および酵母増殖発酵助剤である上記1〜9のいずれかに記載の発酵飲料。
12. 原料が、水、麦芽、糖類、ホップ、および酵素剤である上記1〜9のいずれかに記載の発酵飲料。
13. 少なくとも原料麦芽と水とを含む液を準備する工程、
この液に糖化酵素を添加し、原料麦芽由来の糖質を糖化酵素によって資化性の高い糖質に変換して糖化液を得る工程、
得られた糖化液に、資化性の高い糖類をさらに添加して発酵原液を得る工程、及び
得られた発酵原液を発酵させる工程、
を含む上記1〜12のいずれかに記載の発酵飲料の製造方法。
14. 水を除く発酵原液中の、資化性の高い糖類の比率が、75重量%以上95重量%以下である上記13に記載の発酵飲料の製造方法。
15. 資化性の高い糖類が、スクロース、フルクトース、グルコース、マルトース、マルチュロースおよびトレハルロースからなる群から選択される1以上の糖類である上記13又は14に記載の製造方法。
16. 資化性の高い糖類が、純度の高いマルトース又は純度の高いスクロースである上記15に記載の製造方法。
17. 原料麦芽が、原料麦芽の重量に基づいて、高温高圧水蒸気処理を行った麦芽穀皮を0.5〜15重量%含むことを特徴とする上記13〜16のいずれかに記載の製造方法。
18. 原料麦芽が、原料麦芽の重量に基づいて、EBCカラー20から400の範囲内である色麦芽を0.5〜60重量%含むことを特徴とする上記13〜16のいずれかに記載の製造方法。
19. 少なくとも原料麦芽と水とを含む液を準備する工程が、少なくとも原料麦芽と水とを含む液を高温高圧処理することを含む上記13〜18のいずれかに記載の製造方法。20. 前記高温高圧処理における温度範囲が、100℃から150℃である上記19に記載の製造方法。
The present invention provides a fermented beverage, particularly a beer-taste beverage, that maintains a high value of the original wort extract, which is an indicator of darkness, and also has good aftertaste sharpness. The contents of the present invention are as follows.
1. A fermented beverage having a raw wort extract of 6.0% by weight or more and a saccharide of 0.7 g / 100 ml or less.
2. 2. The fermented beverage according to 1 above, wherein the raw wort extract is 6.2% by weight or more and the sugar is 0.5 g / 100 ml or less.
3. 3. The fermented beverage according to 1 or 2 above, wherein the raw wort extract is 6.7% by weight or less.
4). 4. The fermented beverage according to 3 above, wherein the raw wort extract is 6.5% by weight or less.
5). The fermented drink in any one of said 1-4 whose saccharide | sugar is 0.3 g / 100 ml or less. 6). The fermented beverage according to any one of 1 to 5 above, wherein malt husk subjected to high-temperature and high-pressure steam treatment is used as a part of the raw material malt.
7). The fermented beverage according to any one of 1 to 5 above, wherein a colored malt in the range of EBC color 20 to 400 is used as a part of the raw material malt.
8). The fermented beverage according to any one of 1 to 7 above, wherein the fermented beverage is a beer-taste beverage.
9. 9. The fermented beverage according to 8 above, wherein the fermented beverage is happoshu.
10. The fermented beverage according to any one of the above 1 to 9, which is produced using at least water, malt, sugar, hops, an enzyme agent, and a yeast growth fermentation aid.
11. 10. The fermented beverage according to any one of 1 to 9 above, wherein the raw materials are water, malt, sugar, hop, enzyme agent, and yeast growth fermentation aid.
12 10. The fermented beverage according to any one of 1 to 9 above, wherein the raw material is water, malt, saccharide, hop, and enzyme agent.
13. Preparing a liquid containing at least raw malt and water,
A step of adding a saccharifying enzyme to this liquid and converting a saccharide derived from raw malt into a highly assimilating saccharide by a saccharifying enzyme to obtain a saccharified solution
A step of further adding a highly assimilating saccharide to the obtained saccharified solution to obtain a fermentation stock solution, and a step of fermenting the obtained fermentation stock solution,
The manufacturing method of the fermented drinks in any one of said 1-12 containing.
14 14. The method for producing a fermented beverage according to 13 above, wherein the ratio of highly assimilating saccharides in the fermentation stock solution excluding water is 75% by weight or more and 95% by weight or less.
15. 15. The production method according to the above 13 or 14, wherein the highly assimilating saccharide is one or more saccharides selected from the group consisting of sucrose, fructose, glucose, maltose, maltulose and trehalulose.
16. 16. The production method according to 15 above, wherein the highly assimilating saccharide is high-purity maltose or high-purity sucrose.
17. The production method according to any one of 13 to 16 above, wherein the raw malt contains 0.5 to 15% by weight of malt husk that has been subjected to high-temperature and high-pressure steam treatment based on the weight of the raw malt.
18. The production method according to any one of 13 to 16 above, wherein the raw material malt contains 0.5 to 60% by weight of colored malt in the range of EBC color 20 to 400 based on the weight of the raw material malt. .
19. The method according to any one of 13 to 18, wherein the step of preparing a liquid containing at least raw material malt and water includes subjecting the liquid containing at least raw material malt and water to high-temperature and high-pressure treatment. 20. 20. The manufacturing method according to 19 above, wherein a temperature range in the high-temperature and high-pressure treatment is 100 ° C. to 150 ° C.
本発明によれば、原麦汁エキスを維持することにより麦汁由来の濃醇さとうま味を保ち、しかも、糖質を極限まで低減させた低カロリーのビールテイスト飲料を提供できる。   According to the present invention, by maintaining the original wort extract, it is possible to provide a low calorie beer-taste beverage that maintains the wrinkle and umami taste derived from wort and further reduces the carbohydrates to the limit.
(原麦汁エキス)
一般に原麦汁エキスは、アルコールとエキスという2つのパラメーターから計算されるビールの濃醇さを表す概念である(醸造物の成分、184ページ、編集・発行(財)日本醸造協会)。原麦汁エキスは、そのビール製造時に用いられる麦汁濃度(糖質を添加する場合は糖質濃度を含む)の推定値と言える。原麦汁エキスは、国際法として公定されているSCABA(Servo Chem Automatic Beer Analyzer)法にしたがって測定することができる。
(Raw wort extract)
In general, raw wort extract is a concept representing the darkness of beer calculated from two parameters, alcohol and extract (brewed ingredients, page 184, edited and published by Japan Brewing Association). The original wort extract can be said to be an estimated value of wort concentration (including sugar concentration when sugar is added) used at the time of producing the beer. The raw wort extract can be measured according to the SCABA (Servo Chem. Automatic Beer Analyzer) method that is officially approved as an international law.
原麦汁エキスを一定値以上にすることにより、濃醇でうま味のある発酵飲料が得られる。発酵飲料中の糖質を低下させるために、発酵液を希釈するという従来の方法では、糖質だけではなく原麦汁エキスも低下してしまうため、本発明に必要とされる糖質と原麦汁エキスとの特定の比率を得ることは難しい。   By setting the raw wort extract to a certain value or more, a fermented beverage having a dark and umami taste can be obtained. In the conventional method of diluting the fermented liquor to reduce the sugar in the fermented beverage, not only the sugar but also the raw wort extract is reduced. It is difficult to obtain a specific ratio with wort extract.
(糖質)
本発明でいう糖質とは、食品の栄養表示基準(平成15年厚生労働省告示第176号)に基づく糖質をいう。具体的には、糖質は、食品から、タンパク質、脂質、食物繊維、灰分、及び水分を除いたものをいう。また、食品中の糖質の量は、当該食品の重量から、た
んぱく質、脂質、食物繊維、灰分及び水分の量を控除することにより算定される。この場合に、たんぱく質、脂質、食物繊維、灰分及び水分の量は、栄養表示基準に掲げる方法により測定する。具体的には、たんぱく質の量は窒素定量換算法で測定し、脂質の量はエーテル抽出法、クロロホルム・メタノール混液抽出法、ゲルベル法、酸分解法またはレーゼゴットリーブ法で測定し、食物繊維の量は高速液体クロマトグラフ法またはプロスキー法で測定し、灰分の量は酢酸マグネシウム添加灰化法、直接灰化法または硫酸添加灰化法で測定し、水分の量はカールフィッシャー法、乾燥助剤法、減圧過熱乾燥法、常圧加熱乾燥法またはプラスチックフィルム法で測定する。
(Sugar)
The saccharide in the present invention refers to a saccharide based on the nutrition labeling standard for food (2003, Ministry of Health, Labor and Welfare Notification No. 176). Specifically, the saccharide refers to a product obtained by removing protein, lipid, dietary fiber, ash, and moisture from food. The amount of carbohydrate in the food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash and water from the weight of the food. In this case, the amount of protein, lipid, dietary fiber, ash and moisture is measured by the method described in the Nutrition Labeling Standard. Specifically, the amount of protein is measured by the nitrogen quantitative conversion method, and the amount of lipid is measured by the ether extraction method, chloroform / methanol mixed solution extraction method, gel bell method, acid degradation method or rosese gottlieb method, and the amount of dietary fiber. Is measured by high performance liquid chromatograph method or Prosky method, ash content is measured by ashing method with magnesium acetate, direct ashing method or ashing method with sulfuric acid, and water content is Karl Fischer method, drying aid Measured by a method, a vacuum heating drying method, a normal pressure heating drying method, or a plastic film method.
(原麦汁エキスと糖質濃度の調整)
本発明にける発酵飲料、好ましくはビールテイスト飲料は、原麦汁エキスが6.0重量%以上、好ましくは6.2重量%以上であり、かつ糖質を0.7g/100ml以下、好ましくは0.5g/100ml以下、更に好ましくは0.4g/100ml以下、最も好ましくは0.3g/100ml以下の濃度で含有するものである。原麦汁エキスに特に上限はないが、一般には、8.0重量%以下、好ましくは、7.0重量%以下、更に好ましくは6.7重量%以下、最も好ましくは6.5重量%以下程度である。
(Adjustment of raw wort extract and sugar concentration)
In the fermented beverage according to the present invention, preferably a beer-taste beverage, the raw wort extract is 6.0% by weight or more, preferably 6.2% by weight or more, and the sugar is 0.7g / 100ml or less, preferably It is contained at a concentration of 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, most preferably 0.3 g / 100 ml or less. There is no particular upper limit to the raw wort extract, but generally it is 8.0% by weight or less, preferably 7.0% by weight or less, more preferably 6.7% by weight or less, and most preferably 6.5% by weight or less. Degree.
上記の特定の範囲の原麦汁エキス値と糖質の濃度とを有する発酵飲料を製造するために、本発明では、(1)発酵原液に含まれる糖質の糖組成を選択して発酵度を高めるか、(2)糖質以外の水溶性食物繊維などのエキス調整剤を添加することによって原麦汁エキスを維持しつつ糖質を低下させるか、(3)麦芽などの穀物原料からのエキス分の抽出量を増大させる方法があげられる。又はこれら(1)〜(3)を併用することもできる。以下に、(1)〜(3)のそれぞれについて詳しく説明する。   In order to produce a fermented beverage having the above-mentioned specific range of raw wort extract value and sugar concentration, in the present invention, (1) the sugar composition of the sugar contained in the fermentation stock solution is selected and the degree of fermentation is selected. Or (2) reducing sugars while maintaining the original wort extract by adding extract modifiers such as water-soluble dietary fibers other than sugars, or (3) from cereal raw materials such as malt A method for increasing the extraction amount of the extract is exemplified. Or these (1)-(3) can also be used together. Hereinafter, each of (1) to (3) will be described in detail.
(1)発酵原液に含まれる糖質の糖組成を選択して発酵度を高める方法
発酵原液に含まれる糖質の糖組成を選択する方法としては、A)原料麦芽など穀物由来の糖質を糖化酵素によって資化性の高い糖質に変換する方法や、B)仕込液に資化性の高い糖類を混合する方法、などがあげられる。本発明の特定の比率の原麦汁エキスと糖質濃度とを有する発酵飲料を得るためには、A)とB)を併用することが好適である。
(1) Method of selecting the sugar composition of the saccharide contained in the fermentation stock solution to increase the degree of fermentation As a method of selecting the saccharide composition of the saccharide contained in the fermentation stock solution, A) Grain derived saccharides such as raw malt Examples thereof include a method of converting to a highly assimilating saccharide by a saccharifying enzyme, and B) a method of mixing a saccharide having a high assimilating property in the charged solution. In order to obtain a fermented beverage having a specific ratio of raw wort extract and sugar concentration of the present invention, it is preferable to use A) and B) in combination.
(1)−A 原料麦芽など穀物由来の糖質を糖化酵素によって資化性の高い糖質に変換する方法
(穀物原料)
本発明において、発酵に供する仕込液の原料となる穀物としては、麦芽または大麦などの麦、コーン、米、そば、ソルガム、粟、ひえ、ならびに大豆やエンドウといった豆類があげられる。必要に応じてこれらの分画物や脱臭処理及び/又は酵素処理品を用いることもできる。
(1) -A Method for converting saccharides derived from grains such as raw material malt into saccharides with high assimilation by saccharifying enzymes (cereal raw materials)
In the present invention, examples of grains used as a raw material for the feed solution to be fermented include wheat such as malt or barley, corn, rice, buckwheat, sorghum, rice bran, bark, and beans such as soybeans and peas. These fractions, deodorized and / or enzyme-treated products can be used as necessary.
(酵素処理)
発酵後の酒類に含まれる糖質の量を調整するためには発酵度を高めることが有力な手段となりうる。発酵度を高めるためには、穀物原料を糖化する際に、糖化酵素を用いることが有用である。糖化酵素としては特に限定されるものではないが、例えば、アミログルコシダーゼ、プルラナーゼ、α−アミラーゼ、β−アミラーゼ、グルコアミラーゼなどがあげられる。中でも、デキストリンなどの非資化性糖を資化性糖に分解できるものが好ましい。糖化の際の温度や時間などは、上述した酵素の活性をうまく活用できる条件であればよく、特に限定されるものではない。
(Enzyme treatment)
Increasing the degree of fermentation can be an effective means for adjusting the amount of sugar contained in the liquor after fermentation. In order to increase the degree of fermentation, it is useful to use a saccharifying enzyme when saccharifying the grain raw material. The saccharifying enzyme is not particularly limited, and examples thereof include amyloglucosidase, pullulanase, α-amylase, β-amylase, and glucoamylase. Among these, those capable of decomposing non-assimilable sugars such as dextrin into assimilating sugars are preferable. The temperature, time, and the like during saccharification are not particularly limited as long as the above-described enzyme activity can be successfully utilized.
本発明において酵素剤とは、酵素を主成分とする組成物をいい、必要により、各種pH調整剤や賦形剤などの成分を含む。酵素単独の場合もここでは酵素剤と称す。また、酵素とその他の成分をあらかじめ混合して用いる場合もあるが、工程上、これらを別々に添加
する場合もここでは酵素剤と称する。酵素処理後に得られる糖化液は、常法により、濾過して用いることが好ましい。
In the present invention, the enzyme agent refers to a composition containing an enzyme as a main component, and optionally contains components such as various pH adjusters and excipients. The enzyme alone is also referred to herein as an enzyme agent. In some cases, an enzyme and other components are mixed in advance and used. However, when they are added separately in the process, they are also referred to as enzyme agents here. The saccharified solution obtained after the enzyme treatment is preferably used after filtration by a conventional method.
(1)−B 仕込液に資化性の高い糖類を混合する方法
特にビールテイスト飲料において、本発明における課題を解決するためには、発酵度をより高める必要がある。この場合、純度の高い資化性糖を添加して発酵原液とすることにより、発酵度を上げることができる。また、上述の酵素処理により得られた糖化液に純度の高い資化性糖を添加することにより、さらに発酵度を上げることもできる。
(1) -B Method of Mixing Highly Associative Saccharides with Charge Solution Especially in beer-taste beverages, it is necessary to increase the degree of fermentation in order to solve the problems in the present invention. In this case, the fermentation degree can be increased by adding a highly pure assimilating sugar to obtain a fermentation stock solution. In addition, the degree of fermentation can be further increased by adding a high-purity assimilating sugar to the saccharified solution obtained by the enzyme treatment described above.
(資化性の高い糖類)
資化性の高い糖類としては、スクロース、フルクトース、グルコース、マルトース、マルチュロース、トレハルロースなどがあげられるが、これらに限定されるものではない。一般に大量に流通しているもので、安価であるものが使用しやすいことを考慮すると、スクロース、フルクトース、グルコース、マルトースが好ましく、中でも、純度の高いマルトース又は純度の高いスクロースが望ましい。本発明における純度の高い、もしくは高純度とは、上述の資化性糖が、水を除く資化性糖原料全体に対して90重量%以上含まれるもののことをいう。好ましくは95重量%以上であり、さらに好ましくは99重量%以上である。またそれらの糖類の性状は、特に限定されず、例えば、粉末状でも液糖の状態でもよい。
(Saccharides with high utilization)
Examples of the highly assimilating saccharides include, but are not limited to, sucrose, fructose, glucose, maltose, maltulose, and trehalulose. Sucrose, fructose, glucose, and maltose are preferred in view of the fact that they are generally distributed in large quantities and are inexpensive and easy to use. Among them, high-purity maltose or high-purity sucrose is preferable. High purity or high purity in the present invention means that the above-mentioned assimilating sugar is contained in 90% by weight or more based on the entire assimilating sugar raw material excluding water. Preferably it is 95 weight% or more, More preferably, it is 99 weight% or more. Moreover, the property of those saccharides is not specifically limited, For example, it may be in the form of powder or liquid sugar.
本発明では、水を除く発酵原液中の、資化性の高い糖類の比率が、75〜95重量%の割合となるように、資化性の高い糖類を混合することが望ましい。好ましくは80〜90重量%、さらに好ましくは80〜85重量%である。   In the present invention, it is desirable to mix saccharides having high assimilability so that the ratio of saccharides having high assimilability in the fermentation stock solution excluding water is 75 to 95% by weight. Preferably it is 80 to 90 weight%, More preferably, it is 80 to 85 weight%.
(発酵原液)
本発明において、上記方法により、糖質の糖組成を選択して発酵原液を調整するが、発酵原液の種類としては、ビールテイスト飲料用のビール用麦汁、発泡酒用麦汁または非麦芽発酵原液、果実醸造酒における果実汁、穀物醸造酒における穀物抽出液などを用いることができる。
(Fermentation stock solution)
In the present invention, by the above method, the sugar composition of the saccharide is selected to prepare a fermentation stock solution. As the type of fermentation stock solution, beer wort for beer-taste beverages, wort for sparkling liquor, or non-malt fermentation An undiluted solution, a fruit juice in a fruit brew, a grain extract in a grain brew, and the like can be used.
さらに、必要に応じて、例えばホップを添加してもよい。得られた発酵原液を、発酵工程、貯酒工程、濾過工程、容器詰め、殺菌工程などの通常の工程に付すことにより、発酵飲料を得ることができる。   Furthermore, you may add a hop, for example as needed. A fermented drink can be obtained by attaching | subjecting the obtained fermentation undiluted | stock solution to normal processes, such as a fermentation process, a liquor storage process, a filtration process, a container packing, and a sterilization process.
(ホップ)
ホップは、本発明の発酵飲料がビールテイスト飲料である場合に使用される。ホップは、ビール等の製造に通常使用される通常のペレットホップ、粉末ホップ、ホップエキスを香味に応じて適宜選択して使用することができる。また、イソ化ホップ、ヘキサホップ、テトラホップなどのホップ加工品を用いてもよい。
(hop)
Hops are used when the fermented beverage of the present invention is a beer-taste beverage. Hops can be used by appropriately selecting normal pellet hops, powder hops, and hop extracts that are usually used in the production of beer and the like according to the flavor. Moreover, you may use hop processed goods, such as an isotopic hop, a hexahop, and a tetrahop.
(酵母)
発酵工程では酵母が用いられる。酵母の種類は特に限定されるものではないが、ビールテイスト飲料を製造する場合に関しては、ビールテイスト飲料の醸造に適したビール酵母が好ましい。本発明で用いる酵母は、製造すべき発酵飲料の種類、目的とする香味や発酵条件などを考慮して自由に選択できる。例えばWeihenstephan-34株など、市販のビール酵母を用いることができる。酵母は、酵母懸濁液のまま発酵原液に添加しても良いし、遠心、あるいは沈降により、酵母を濃縮してスラリー状として発酵原液に添加しても良い。また、遠心により、完全に上澄みを取り除いてから添加しても良い。酵母の発酵原液への添加量は適宜設定できるが、例えば、5×106cells/ml 〜1×108 cells/ml程度である。本発明は発酵方法を選ばない。例えばビールテイスト飲料の場合、通
常のビールや発泡酒の発酵温度である8〜25℃で、1週間から10日発酵させることができる。発酵中の昇温、降温、加圧などについても、特に制限はない。
(yeast)
Yeast is used in the fermentation process. The type of yeast is not particularly limited, but for producing a beer-taste beverage, beer yeast suitable for brewing a beer-taste beverage is preferred. The yeast used in the present invention can be freely selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, a commercially available brewer's yeast such as Weihenstephan-34 strain can be used. The yeast may be added to the fermentation stock solution as a yeast suspension, or may be added to the fermentation stock solution as a slurry by concentrating the yeast by centrifugation or sedimentation. Moreover, you may add, after removing a supernatant completely by centrifugation. Although the addition amount to the fermentation undiluted | stock solution of yeast can be set suitably, it is about 5 * 10 < 6 > cells / ml-1 * 10 < 8 > cells / ml, for example. The present invention does not choose a fermentation method. For example, in the case of a beer-taste beverage, it can be fermented for 1 week to 10 days at 8 to 25 ° C., which is the fermentation temperature of normal beer or sparkling liquor. There are no particular restrictions on the temperature rise, temperature drop, and pressurization during fermentation.
(酵母増殖発酵助剤)
一方、本発明において、原料として、例えば、分画したコーンを用いた場合など、酵母による発酵が充分に進まない場合には、酵母増殖発酵助剤を用いることができる。酵母増殖発酵助剤は、一般に知られているもの、例えば、酵母エキス、米や麦などの糠成分、ビタミン、ミネラル剤などを単独または組み合わせて適量使用することができる。中でも酵母エキスが好適に用いられる。酵母エキスは窒素源としても作用する。さらに酵母増殖発酵助剤の窒素源として、通常の醸造で使用されている植物由来のタンパク質およびその分解物、あるいはペプチド等を使用することができる。これらのタンパク質およびその分解物、ペプチドの由来となる植物としては、例えば、大豆、えんどう豆、コーン、小麦、大麦、などがあげられるが特に限定されるものではない。また、タンパク質およびその分解物、あるいはペプチドのうちのいずれを用いてもよく、特に限定されるものではない。その使用量は、酵母が盛んに発酵する範囲であれば特に限定されない。これら窒素源は発酵前の原料麦芽などの原料に混合してもよいし、発酵原液を製造する際に添加しても良いし、また、発酵中に添加してもよい。
(Yeast growth fermentation aid)
On the other hand, in the present invention, a yeast growth fermentation aid can be used when fermentation by yeast does not sufficiently proceed, for example, when a fractionated corn is used as a raw material. As the yeast growth and fermentation aid, generally known substances such as yeast extract, rice bran ingredients such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination. Of these, yeast extract is preferably used. Yeast extract also acts as a nitrogen source. Furthermore, plant-derived proteins and their degradation products, peptides, or the like used in normal brewing can be used as a nitrogen source for the yeast growth fermentation aid. Examples of plants from which these proteins and their degradation products and peptides are derived include, but are not limited to, soybeans, peas, corn, wheat, barley, and the like. Moreover, any of protein and its degradation product, or peptide may be used, and is not particularly limited. The amount used is not particularly limited as long as yeast is fermented actively. These nitrogen sources may be mixed with raw materials such as raw malt before fermentation, may be added when producing a fermentation stock solution, or may be added during fermentation.
(その他の原料)
本発明においては、酒税法上の制約に応じて、必要であれば、色素や泡形成剤、香料、などを添加することができる。色素はビール様の色を飲料に与えるために使用するものであり、カラメル色素などの色素をビール中にビール様の色彩を呈する量添加することができる。ビール様の泡を形成させるため、大豆サポニン、キラヤサポニン等の植物抽出サポニン系物質、牛血清アルブミン等のタンパク質系物質などを適宜使用することができる。ビール様の風味付けのためにビール風味を有する香料を適量使用することができる。
(Other raw materials)
In the present invention, if necessary, pigments, foam-forming agents, fragrances, and the like can be added according to liquor tax law restrictions. The pigment is used to give a beer-like color to the beverage, and a pigment such as caramel pigment can be added to the beer in an amount exhibiting a beer-like color. In order to form a beer-like foam, plant-extracted saponin substances such as soybean saponin and quilla saponin, protein substances such as bovine serum albumin and the like can be used as appropriate. An appropriate amount of perfume having a beer flavor can be used for beer-like flavoring.
(酵母増殖発酵助剤およびその他の原料の非使用によるメリット)
上述した酵母増殖発酵助剤及び/又は「その他の原料」を使用する場合は、むやみに原料種類を増やすと、当然ながら製造現場での原料管理が煩雑になるなどの弊害が生じる可能性が高い。酵母増殖発酵助剤や「その他の原料」の使用量または必要な種類を低減させ、製造工程をシンプルにすることが可能であれば、酒類メーカーにとってコスト面から利点がある。また、酵母増殖発酵助剤や「その他の原料」の使用量や種類が少なければ、飲料中の麦芽のテイストがマスクされにくいから、例えば麦芽の使用量が少ない発泡酒などのビールテイスト飲料の場合であっても麦芽のテイストをより自然に味わうことができる飲料となり、消費者にとってもメリットがある。したがって、これらの酵母増殖発酵助剤や「その他の原料」の使用量もしくは必要な種類を低減させることができれば、酒類メーカー、消費者ともに利益を得ることができるといえる。しかし、一方で、単純に原料の使用量や必要な種類を低減させた場合、発酵飲料の種類によっては、発酵飲料の香味が著しく低下するだけでなく、発酵が良好に進行しないような事態が生じる可能性があり、良好な香味の製品を安定して生産することが困難になる可能性もあるから、原料の使用量や種類は、製造する発酵飲料の種類などに応じて適宜設定すべきである。
(Merit of non-use of yeast growth fermentation aid and other raw materials)
When using the yeast growth fermentation aid and / or "other raw materials" described above, there is a high possibility that adverse effects such as complicating raw material management at the manufacturing site will naturally occur if the raw material type is increased unnecessarily. . If it is possible to reduce the amount or type of yeast growth fermentation aid and “other raw materials” used and simplify the production process, there is an advantage for liquor manufacturers in terms of cost. In addition, if the amount and type of yeast growth fermentation aid and “other raw materials” are small, the taste of malt in the beverage is difficult to mask. For example, in the case of beer-taste beverages such as low-malt beer Even so, it becomes a beverage that allows you to taste the taste of malt more naturally, which is also beneficial for consumers. Therefore, it can be said that both liquor manufacturers and consumers can obtain profits if the amount of use or necessary types of these yeast growth fermentation aids and “other raw materials” can be reduced. However, on the other hand, when the amount of raw materials used and the necessary types are simply reduced, depending on the type of fermented beverage, not only does the flavor of the fermented beverage significantly decrease, but fermentation does not proceed well. The amount and type of raw materials should be set as appropriate according to the type of fermented beverage to be manufactured, etc. It is.
本発明の技術を用いれば、例えば発泡酒醸造の場合、主な原料である麦芽の成分を有効に利用することが可能となるため、添加が必要なその他の原料を最小限とすることが可能となる。その場合、例えば、水、麦芽、糖類、ホップ、酵素剤などの主な原料のみでも、また、それらに酵母増殖発酵助剤(酵母エキスなど)を加える程度であっても、香味の良好なビールテイスト飲料を得ることができる。従って、本発明の技術によれば、原料の必要量や使用する種類を少なくすることができる。   If the technology of the present invention is used, for example, in the case of happoshu brewing, it is possible to effectively use the components of malt, which is the main raw material, so that it is possible to minimize other raw materials that need to be added It becomes. In that case, for example, beer with a good flavor even if only main ingredients such as water, malt, saccharides, hops, enzyme agents, etc. are added, or yeast growth fermentation aids (such as yeast extract) are added to them. A taste beverage can be obtained. Therefore, according to the technique of the present invention, the required amount of raw materials and the types to be used can be reduced.
(発酵飲料)
本発明における発酵飲料としては、その原料や製法によって、穀物醸造酒及び果実醸造酒等があげられるが、発酵飲料であればどのような酒類でも良く、特に限定されるものではない。つまり、本発明の発酵飲料は、酵母による発酵工程を経て製造される飲料を全て包含する。例えば、発泡酒、ビール、低アルコール発酵飲料(例えばアルコール分1%未満の発酵飲料)、雑酒、リキュール類、スピリッツ類が挙げられる。本発明でいうビールテイスト飲料とは、炭素源、窒素源、ホップ類などを原料とし、酵母で発酵させた飲料であって、ビールのような風味を有するものをいう。ビールテイスト飲料としては、例えば、発泡酒、ビール、雑酒、リキュール類、スピリッツ類、低アルコール発酵飲料(例えばアルコール分1%未満の麦芽発酵飲料)などが挙げられる。本発明はビールテイスト飲料の製法に適している。酒税法上の名称においてビール、発泡酒、リキュール類、その他雑酒などの多様な呼び名の酒類が存在するが、全てのビールテイスト飲料に適用することが可能であり、特に限定されるものではない。
(Fermented beverage)
Examples of the fermented beverage according to the present invention include grain brewed liquor and fruit brewed liquor depending on the raw materials and production method, but any alcoholic beverage may be used as long as it is a fermented beverage, and is not particularly limited. That is, the fermented beverage of the present invention includes all beverages produced through a fermentation process using yeast. Examples include sparkling liquor, beer, low alcohol fermented beverages (for example, fermented beverages having an alcohol content of less than 1%), miscellaneous sake, liqueurs and spirits. The beer-taste beverage in the present invention refers to a beverage fermented with yeast using a carbon source, a nitrogen source, hops, etc. as a raw material and having a flavor like beer. Examples of the beer-taste beverage include sparkling liquor, beer, miscellaneous sake, liqueurs, spirits, low alcohol fermented beverages (for example, malt fermented beverages having an alcohol content of less than 1%), and the like. The present invention is suitable for producing a beer-taste beverage. Although there are liquors with various names such as beer, sparkling liquor, liqueurs and other miscellaneous liquors under the name of liquor tax law, they can be applied to all beer-taste beverages and are not particularly limited. .
本発明の発酵飲料のアルコール分は特に限定されないが、1〜15%(v/v)である
ことが望ましい。特にビールや発泡酒といったビールテイスト飲料として消費者に好んで飲用されるアルコール飲料と同程度のアルコール濃度、すなわち、1〜6%(v/v)の
範囲であることが望ましいが特に限定されるものではない。
The alcohol content of the fermented beverage of the present invention is not particularly limited, but is preferably 1 to 15% (v / v). In particular, the alcohol concentration is preferably the same as that of alcoholic beverages preferred by consumers as beer-taste beverages such as beer and sparkling liquor, that is, in the range of 1 to 6% (v / v), but is particularly limited. It is not a thing.
(容器)
また、得られた発酵飲料を、通常の発酵飲料と同様、ビン、缶、樽、またはペットボトル等の密封容器に充填して、容器入り飲料とすることができる。
(container)
Moreover, the obtained fermented beverage can be filled into a sealed container such as a bottle, a can, a barrel, or a plastic bottle in the same manner as a normal fermented beverage to obtain a beverage in a container.
(2)糖質以外の水溶性食物繊維などのエキス調整剤を添加することによって原麦汁エキスを維持しつつ糖質を低下させる方法
この方法は、低糖質で低エキスの発酵飲料の製造工程のいずれかの工程で水溶性食物繊維やアルコールといったエキス調整剤を添加する方法である。例えば、通常の発泡酒等を希釈したものに対して、水溶性食物繊維を添加することができる。
(2) A method of reducing sugar while maintaining the original wort extract by adding an extract modifier such as water-soluble dietary fiber other than sugar This method is a process for producing a fermented beverage with low sugar and low extract This is a method of adding an extract adjuster such as water-soluble dietary fiber or alcohol in any of the steps. For example, water-soluble dietary fiber can be added to those obtained by diluting ordinary happoshu and the like.
(エキス調整剤)
糖質ではないエキス調整剤として、例えば、水溶性食物繊維、アルコールなどがあげられる。本発明においては、エキス調整剤中に糖質を極力含まないことが望ましい。
(Extract adjuster)
Examples of extract adjusters that are not carbohydrates include water-soluble dietary fiber and alcohol. In the present invention, it is desirable that the extract adjuster contains as little sugar as possible.
(水溶性食物繊維)
本発明における水溶性食物繊維とは、水に溶解し、且つ、酵母に資化されないまたは資化されにくい性質をもつ食物繊維をいう。例えば、難消化性デキストリン、ポリデキストロース、ガラクトマンナン、水溶性トウモロコシ繊維などが挙げられる。これらは市販品として購入することができる。市販品の水溶性食物繊維の場合、主成分の含量は、各種含量のグレードのものがある。主成分以外の成分としては、資化性糖や主成分の分解物などが含まれる。水溶性食物繊維の性状としては、特に限定されるものではなく、粉末状でも液糖の状態でもよい。水溶性食物繊維を含む副原料としては、水溶性食物繊維の含量が固形分換算重量で80%以上、好ましくは90%以上の原料を用いることが好ましい。添加時期は、発酵工程の前または後のいずれでもいいが、水溶性食物繊維の添加により発酵不良が懸念される場合には、発酵後に純度の高い水溶性食物繊維を添加することが好ましい。
(Water-soluble dietary fiber)
The water-soluble dietary fiber in the present invention refers to a dietary fiber that dissolves in water and has a property that is not assimilated or hardly assimilated by yeast. For example, indigestible dextrin, polydextrose, galactomannan, water-soluble corn fiber and the like can be mentioned. These can be purchased as commercial products. In the case of commercially available water-soluble dietary fiber, the content of the main component is of various grades. Components other than the main component include assimilable sugars and degradation products of the main component. The properties of the water-soluble dietary fiber are not particularly limited, and may be in the form of powder or liquid sugar. As an auxiliary material containing water-soluble dietary fiber, it is preferable to use a material having a water-soluble dietary fiber content of 80% or more, preferably 90% or more in terms of solid content. The timing of addition may be either before or after the fermentation step, but when fermentation failure is a concern due to the addition of water-soluble dietary fiber, it is preferable to add water-soluble dietary fiber with high purity after fermentation.
(難消化性デキストリン)
本発明において、水溶性食物繊維として、難消化性デキストリンを好適に用いることができる。難消化性デキストリンは、加熱処理したデンプンをアミラーゼで加水分解し、未分解物より難消化性成分を分取して脱塩、脱色して得ることが出来る。市販の難消化性デキストリンとして、パインファイバーC(松谷化学工業)などがある。当該物質の生理作
用として、整腸作用や血糖値上昇抑制作用などが動物実験で確認されている〔伊藤、月間フードケミカル、9 、7 8 〜 8 3 、( 1 9 9 0 ) 〕。本発明には水溶性で難消化性のデキストリンを使用でき、これらの市販品の使用が便利である。
(Indigestible dextrin)
In the present invention, an indigestible dextrin can be suitably used as the water-soluble dietary fiber. The indigestible dextrin can be obtained by hydrolyzing the heat-treated starch with amylase, separating the indigestible component from the undegraded product, and desalting and decolorizing. Examples of commercially available indigestible dextrin include Pine Fiber C (Matsuya Chemical Industries). As a physiological action of the substance, an intestinal regulating action, an inhibitory action on an increase in blood sugar level, and the like have been confirmed by animal experiments [Ito, Monthly Food Chemicals, 9, 7 8-8 3, (1 9 90)]. In the present invention, water-soluble and indigestible dextrin can be used, and use of these commercially available products is convenient.
本発明において、水溶性食物繊維を含む副原料としては、難消化性デキストリンの含量が固形分換算重量で80%以上、好ましくは90%以上の原料を用いることが好ましい。難消化性デキストリンなど水溶性食物繊維を含む副原料の添加量は、最終製品に求める健康感やコク味の設計に基づいて、適宜設定することができる。また、水溶性食物繊維として、難消化性デキストリンの加水分解物を用いてもよい。この場合、当該加水分解物は、酵母に資化されないまたは資化されにくい性質を保持している必要がある。   In the present invention, as an auxiliary material containing water-soluble dietary fiber, it is preferable to use a material having an indigestible dextrin content of 80% or more, preferably 90% or more in terms of solid content weight. The addition amount of the auxiliary raw material containing water-soluble dietary fiber such as indigestible dextrin can be appropriately set based on the health feeling and the rich taste design required for the final product. Moreover, you may use the hydrolyzate of indigestible dextrin as water-soluble dietary fiber. In this case, the hydrolyzate needs to have a property that is not assimilated or hardly assimilated by yeast.
(エキス調整剤としてのアルコール)
アルコールとしては、例えば、スピリッツ類があげられる。ここでいうスピリッツとは、蒸留によってアルコール分を精製したものをいう。このとき、原料や製法によって、様々な呼び名のスピリッツ類が存在するが、特に限定されるものではない。スピリッツの原料としては、小麦、大麦、コーン、サトウキビなどがあげられるが、特に限定されるものではない。また、蒸留方式としては単式蒸留、連続式蒸留などの方法があるが、特に限定されるものではない。
(Alcohol as extract adjuster)
Examples of the alcohol include spirits. The spirit here means a product obtained by purifying an alcohol component by distillation. At this time, spirits with various names exist depending on the raw materials and the manufacturing method, but are not particularly limited. Examples of spirits include wheat, barley, corn, and sugarcane, but are not particularly limited. The distillation method includes methods such as single distillation and continuous distillation, but is not particularly limited.
(3)麦芽など穀物原料からのエキス分の抽出量を増大させる方法
麦芽など穀物原料由来のエキス分を増大させる幾つかの方法をとることができる。例えば、a)高温高圧水蒸気処理を行った麦芽穀皮を使用する、b)色麦芽を使用する、c)麦芽由来の成分の抽出を高温高圧下で行う、などの方法を単独でまたは並行して行なうことができる。
(3) Methods for increasing the amount of extract from grain raw materials such as malt Several methods for increasing the amount of extract derived from grain raw materials such as malt can be used. For example, a) using malt husk that has been subjected to high-temperature and high-pressure steam treatment, b) using colored malt, c) extracting malt-derived components under high temperature and high pressure alone or in parallel. Can be done.
a)高温高圧水蒸気処理を行った麦芽穀皮
発酵飲料中のエキス分を増大させる方法として、高温高圧水処理を行った麦芽穀皮を用いることができる。通常の醸造では単に穀皮として熱水に抽出されないような麦芽穀皮の成分を、予め麦芽穀皮を高温高圧水蒸気処理に付すことによって、熱水に抽出されやすい成分に変化させることができる。この熱水に抽出されやすい成分を含む高温高圧水蒸気処理済の麦芽穀皮を用いることにより、発酵飲料中のエキス分を増大させることができる。高温高圧水蒸気処理に付す麦芽穀皮としては、当業者に周知の乾式粉砕機と篩を用いて得た麦芽穀皮画分を用いることができる。
a) Malt husk subjected to high-temperature and high-pressure steam treatment As a method for increasing the extract content in the fermented beverage, malt husk subjected to high-temperature and high-pressure water treatment can be used. In normal brewing, malt husk components that are not simply extracted into hot water as husk can be converted into components that are easily extracted into hot water by subjecting the malt husk to high-temperature and high-pressure steam treatment in advance. By using the malt husk that has been subjected to high-temperature and high-pressure steam treatment and contains a component that is easily extracted into hot water, the extract content in the fermented beverage can be increased. As the malt husk subjected to the high-temperature and high-pressure steam treatment, a malt husk fraction obtained by using a dry pulverizer and a sieve well known to those skilled in the art can be used.
高温高圧水蒸気処理における温度条件としては、コゲ臭がなく、芳ばしい香味の加工品が得られることから、好ましくは160〜220℃、更に好ましくは180〜200℃の温度を用いることができる。圧力条件は、コゲ臭がなく、芳ばしい香味の加工品が得られることから、0.5〜2.4MPaが望ましい。処理時間は特に限定されないが、好ましくは30〜600秒、更に好ましくは40〜180秒間の範囲で適宜設定することができる。   As a temperature condition in the high-temperature and high-pressure steam treatment, a processed product having a rich flavor without a burnt odor can be obtained, and a temperature of preferably 160 to 220 ° C., more preferably 180 to 200 ° C. can be used. The pressure condition is preferably 0.5 to 2.4 MPa because there is no burnt odor and a processed product with a rich flavor is obtained. Although processing time is not specifically limited, Preferably it can set suitably in the range of 30-600 second, More preferably, 40-180 second.
高温高圧水蒸気処理した麦芽穀皮の使用量は、発泡酒の香味設計上可能な量であれば特に限定されないが、好ましくは、0.5〜15重量%、さらに好ましくは1〜10重量%、より好ましくは1〜5重量%程度使用することができる。高温高圧水蒸気処理した麦芽穀皮を原料の一部として使用することによって、通常の醸造では単に穀皮として熱水に抽出されないような麦芽穀皮の成分の一部を抽出されやすい成分に変化させ、麦芽穀皮の成分を発酵に供する糖液中に抽出させることが可能である。   The amount of malt husk that has been subjected to high-temperature and high-pressure steam treatment is not particularly limited as long as it is an amount that can be used for flavor design of happoshu, preferably 0.5 to 15% by weight, more preferably 1 to 10% by weight, More preferably, about 1 to 5% by weight can be used. By using malt husk treated with high-temperature and high-pressure steam as a part of the raw material, it is possible to change a part of the malt husk that is not easily extracted into hot water as a husk by ordinary brewing into an easily extractable ingredient. It is possible to extract the components of the malt husk into the sugar solution used for fermentation.
b)色麦芽
発酵飲料中のエキス分を増大させる方法として、発泡酒原料である麦芽の一部に、色麦
芽を使用しても良い。色麦芽を使用すると、通常の発泡酒醸造に使用される麦芽のみを使用する場合と比較して、糖質ではないエキス成分の抽出量の増大が見込まれる。色麦芽の使用量は、当該発泡酒の香味設計上可能な量であれば特に限定されるものではないが、好ましくは原料として使用する麦芽の0.5〜60重量%、より好ましくは10〜60重量%、さらに好ましくは20〜50重量%程度用いることができる。このときの色麦芽としては、特に限定はしないが、メラノイジン麦芽、カラメル麦芽、ロースト麦芽、チョコレート麦芽、クリスタル麦芽、黒麦芽などを用いることができ、当業者に周知の色を表すパラメーターであるEBCカラーが20〜400の範囲内のものが好ましい。これらの色麦芽は通常の麦芽を加熱処理することにより得ることができるが、市販品を用いても良い。
b) Colored malt As a method for increasing the extract content in the fermented beverage, colored malt may be used in a part of the malt which is the raw material of the sparkling liquor. When colored malt is used, the extraction amount of extract components that are not carbohydrates is expected to be increased as compared with the case where only malt used for normal happoshu brewing is used. The amount of colored malt used is not particularly limited as long as it is an amount that can be used in the flavor design of the sparkling liquor, but preferably 0.5 to 60% by weight of malt used as a raw material, more preferably 10 to 10%. About 60 wt%, more preferably about 20 to 50 wt% can be used. The color malt at this time is not particularly limited, but melanoidin malt, caramel malt, roasted malt, chocolate malt, crystal malt, black malt and the like can be used, and EBC which is a parameter well known to those skilled in the art. Those having a color in the range of 20 to 400 are preferred. These colored malts can be obtained by heat-treating ordinary malt, but commercially available products may also be used.
c)高温高圧抽出処理
発酵飲料中のエキス分を増大させる方法として、糖化工程や発酵工程の前に、高温高圧下で麦芽を処理して麦芽由来の成分を液中に抽出させる方法が挙げられる。この場合の温度は、100℃以上であれば特に限定されないが、好ましくは100〜150℃、更に好ましくは120〜140℃である。150℃を超えると、麦芽成分の濃度や反応時間によっては、コゲによる香味の低下が認められ、好ましくない香味が付与される場合がある。120℃〜140℃の温度範囲は、麦芽成分の効果的な抽出を行うことができるので、好ましい。圧力条件は特に限定するものではないが、0.1〜0.3MPaが望ましい。この範囲であれば、コゲ臭が少なく、適度なメイラード反応およびカラメル反応による芳ばしい香味を得ることができる。また、処理時間は特に限定するものではないが、5〜90分間程度が好ましく、さらに好ましくは10〜60分間の範囲で適宜設定することができる。
c) High-temperature and high-pressure extraction treatment As a method for increasing the extract content in a fermented beverage, there is a method in which malt is treated under high temperature and high pressure to extract malt-derived components into the liquid before the saccharification step or fermentation step. . Although the temperature in this case will not be specifically limited if it is 100 degreeC or more, Preferably it is 100-150 degreeC, More preferably, it is 120-140 degreeC. When the temperature exceeds 150 ° C., depending on the concentration of the malt component and the reaction time, a decrease in flavor due to koge is recognized, and an unfavorable flavor may be imparted. A temperature range of 120 ° C. to 140 ° C. is preferable because an effective extraction of malt components can be performed. The pressure condition is not particularly limited, but is preferably 0.1 to 0.3 MPa. If it is this range, there is little koge odor and the fragrant flavor by moderate Maillard reaction and caramel reaction can be obtained. Further, the treatment time is not particularly limited, but is preferably about 5 to 90 minutes, more preferably 10 to 60 minutes.
以下に、本発明を実施例により詳しく説明するが、本発明はこれらによって制限されるものではない。   EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto.
参考例1 ビールテイスト飲料の香味に与える原麦汁エキス値の影響
本参考例では、ビールテイスト飲料の例として、通常の発泡酒を用いて、ビールテイスト飲料の香味に対する原麦汁エキス値の影響についての評価を行った。具体的には、通常の発泡酒(MDゴールデンドライ(商品名)、サントリー(株)、原麦汁エキス12.0重量%、糖質3.3g、アルコール分6.0容量%)を炭酸水にて希釈し、炭酸の濃度を合わせながら原麦汁エキスを段階的に調整したサンプルを作成した。作成したサンプルの濃醇さと後味のキレについて、訓練された官能パネラー20人による官能評価を行なった。
Reference Example 1 Influence of Original Wort Extract Value on Flavor of Beer Taste Beverage In this reference example, as an example of beer taste drink, the effect of original wort extract value on the flavor of beer taste drink is used. Was evaluated. Specifically, ordinary sparkling liquor (MD Golden Dry (trade name), Suntory Ltd., 12.0% by weight of raw wort extract, 3.3 g of sugar, 6.0% by volume of alcohol) is carbonated. The sample was prepared by diluting the raw wort extract step by step while adjusting the concentration of carbonic acid. Sensory evaluation by 20 trained sensory panelists was performed on the darkness and aftertaste of the prepared sample.
官能評価は、濃醇さ、キレを感知したときの強度を1、2、3、4の4段階で評価することによって行い、パネラー全員の評価結果を集計し、その平均値が1以上2未満の場合を×、2以上3未満の場合を△、3以上の場合を○と表現し3段階評価にて最終評価とした。なお原麦汁エキスおよび糖質の測定は、当業者に周知の方法にて行った。なお、原麦汁エキスの測定は国際法として公定されているSCABA(Servo Chem Automatic Beer Analyzer)法に拠った。また糖質の測定は、栄養表示基準(平成15年厚生労働省告示第176号)による計算式を用いた。
結果を下記の表1に示す。
Sensory evaluation is performed by evaluating the strength when darkness and sharpness are sensed in four stages of 1, 2, 3, 4 and totaling the evaluation results of all panelists, the average value is 1 or more and less than 2 In the case of x, the case of 2 or more and less than 3 was expressed as Δ, and the case of 3 or more was expressed as ○, and the final evaluation was made by three-step evaluation. The measurement of the raw wort extract and carbohydrate was performed by methods well known to those skilled in the art. In addition, the measurement of the raw wort extract was based on the SCABA (Servo Chem Automatic Beer Analyzer) method officially approved as an international method. For the measurement of carbohydrates, a calculation formula based on nutrition labeling standards (2003, Ministry of Health, Labor and Welfare Notification No. 176) was used.
The results are shown in Table 1 below.
参考例1の実験により、炭酸の濃度を変化させずに原麦汁エキスを変化させた場合のビールテイスト飲料の香味に関する知見が得られた。この場合、原麦汁エキスを変化させる方法として、単純に炭酸水で希釈したのみであるので、原麦汁エキスを低くするに従って糖質も同様に希釈されていくこととなる。希釈によって原麦汁エキスを低減させることによって当該飲料の濃醇さが低減しており、原麦汁エキス6.0重量%より低い濃度では、濃醇さは著しく減少することが明らかになった。また、この結果から、原麦汁エキス6.2重量%以上であることが特に好ましいことが判明した。   By the experiment of Reference Example 1, the knowledge regarding the flavor of the beer taste drink at the time of changing a raw wort extract, without changing the density | concentration of a carbonic acid was obtained. In this case, as a method of changing the raw wort extract, since it is simply diluted with carbonated water, as the raw wort extract is lowered, the carbohydrates are similarly diluted. By reducing the original wort extract by dilution, it was found that the darkness of the beverage was reduced, and at a concentration lower than 6.0% by weight of the original wort extract, the darkness was significantly reduced. . Moreover, it turned out that it is especially preferable that it is 6.2 weight% or more of raw wort extracts from this result.
参考例2 ビールテイスト飲料の香味に与える糖質の影響(その1)
参考例2では、ビールテイスト飲料の香味に与える糖質の影響についての評価を行なった。ビールテイスト飲料の一例として通常の発泡酒を用い、糖質の値とビールテイスト飲料の香味評価を行った例を示す。具体的には、通常の発泡酒(MDゴールデンドライ(商品名)、サントリー(株)、原麦汁エキス12.0、糖質3.3g、アルコール分6.0容量%)を炭酸水にて希釈し、炭酸の濃度を合わせながら原麦汁エキスを段階的に調整したサンプルを作成した。各サンプルについて官能評価を行った。官能評価、原麦汁エキスおよび糖質の測定は、参考例1に記載の方法で行った。結果を表2に示す。
Reference Example 2 Effect of carbohydrates on the flavor of beer-taste beverages (Part 1)
In Reference Example 2, the influence of the sugar on the flavor of the beer-taste beverage was evaluated. As an example of a beer-taste beverage, normal happoshu is used, and an example in which a sugar value and flavor evaluation of a beer-taste beverage are performed is shown. Specifically, ordinary sparkling liquor (MD Golden Dry (trade name), Suntory Ltd., raw wort extract 12.0, carbohydrate 3.3 g, alcohol content 6.0 vol%) in carbonated water A sample was prepared by diluting and adjusting the raw wort extract step by step while adjusting the concentration of carbonic acid. Sensory evaluation was performed on each sample. Sensory evaluation, measurement of raw wort extract and carbohydrates were performed by the method described in Reference Example 1. The results are shown in Table 2.
参考例2の実験により炭酸の濃度を変化させずに糖質の量を変化させた場合のビールテイスト飲料の香味に関する知見が得られた。この場合、糖質を変化させる方法として、単純に希釈したのみであるので、糖質の量を低くするに従って原麦汁エキスも同様に希釈されていくこととなった。希釈によって糖質を低減させることによって当該飲料の後味のキレが向上しており、キレの評価値は糖質0.7g/100mlより高い濃度では著しく減少した。また、この結果から、糖質0.5g/100ml以下が好ましいキレを示すことが判った。   The knowledge about the flavor of the beer taste drink at the time of changing the quantity of carbohydrates without changing the density | concentration of carbonic acid by the experiment of the reference example 2 was obtained. In this case, as a method of changing the saccharide, it was simply diluted, so that the raw wort extract was similarly diluted as the amount of saccharide was lowered. By reducing the sugar content by dilution, the aftertaste of the beverage was improved, and the evaluation value of the sharpness was significantly reduced at a concentration higher than 0.7 g / 100 ml of the sugar. Further, from this result, it was found that a carbohydrate of 0.5 g / 100 ml or less shows a preferable sharpness.
参考例3 ビールテイスト飲料の香味に与える糖質の影響(その2)
さらに詳細にビールテイスト飲料の香味に与える糖質の影響を評価するために、本参考例では、アルコール濃度が一定となる条件で、ビールテイスト飲料の香味に与える糖質の影響を検討した。酒税法で定められた酒類の定義は、アルコール分1%以上を含んでいる飲料とされている。ここでは、酒類における後味のキレに与える糖質の影響をなるべく正確に把握するために、通常の発泡酒をアルコール1%に希釈した後、アルコールの濃度を1%に一定に保ちながら香味を評価するという工夫をした。
Reference Example 3 Effect of carbohydrates on the flavor of beer-taste beverages (Part 2)
In order to evaluate the influence of carbohydrates on the flavor of a beer-taste beverage in more detail, in this reference example, the effect of carbohydrates on the flavor of a beer-taste beverage was examined under the condition that the alcohol concentration was constant. The definition of liquor stipulated by the Liquor Tax Law is a beverage containing 1% or more of alcohol. Here, in order to grasp as accurately as possible the influence of carbohydrates on the aftertaste of alcoholic beverages, the flavor is evaluated while diluting normal happoshu to 1% alcohol and keeping the alcohol concentration constant at 1%. I devised to do.
ビールテイスト飲料の一例として通常の発泡酒をアルコール分1%になるように希釈したサンプルを用いて、糖質の値に対するビールテイスト飲料の香味の評価を行った例を示す。具体的には、通常の発泡酒(MDゴールデンドライ(商品名)、サントリー(株)、原麦汁エキス12.0重量%、糖質3.3g、アルコール分6.0容量%)を炭酸水にてアルコール分1%になるように希釈し、その後、1%アルコール分を含む炭酸水を用いて、アルコールおよび炭酸の濃度を合わせながら原麦汁エキスを段階的に調整したサンプルを作成した。各サンプルについて官能評価を行った。官能評価、原麦汁エキスおよび糖質の測定は、参考例1に記載の方法で行った。結果を表3に示す。   The example which evaluated the flavor of the beer taste drink with respect to the value of saccharide | sugar using the sample which diluted normal sparkling liquor so that it might become 1% of alcohol content as an example of a beer taste drink is shown. Specifically, ordinary sparkling liquor (MD Golden Dry (trade name), Suntory Ltd., 12.0% by weight of raw wort extract, 3.3 g of sugar, 6.0% by volume of alcohol) is carbonated. The sample was diluted so that the alcohol content was 1%, and then a sample in which the raw wort extract was adjusted step by step using carbonated water containing 1% alcohol while adjusting the concentrations of alcohol and carbonic acid. Sensory evaluation was performed on each sample. Sensory evaluation, measurement of raw wort extract and carbohydrates were performed by the method described in Reference Example 1. The results are shown in Table 3.
ビールテイスト飲料の香味に与える糖質の影響を評価した結果、特に糖質0.5g/100ml以下で後味に残るキレの悪さが改善されることが確認された。   As a result of evaluating the influence of saccharides on the flavor of beer-taste beverages, it was confirmed that the badness of the remaining aftertaste is improved particularly with saccharides of 0.5 g / 100 ml or less.
参考例1〜3の結果から、本発明の課題である、原麦汁エキスにより表される「濃醇さ」を保持しながら「後味のキレのよさ」を併せ持つ香味を実現するためには、原麦汁エキス6.0重量%以上でかつ糖質0.7g/100ml以下を具体的な目標数値として設定し、これを満たすようなビールテイスト飲料を作成すればよいことがわかった。そこで、上記の範囲の原麦汁エキス及び糖質を有する飲料を製造するための方法を以下のとおり検討した。なお、以下の参考例や実施例における、官能評価、原麦汁エキスおよび糖質の測定は、参考例1に記載の方法に準じて行った。   From the results of Reference Examples 1 to 3, in order to realize a flavor having both “goodness of aftertaste” while retaining the “darkness” expressed by the original wort extract, which is the subject of the present invention, It was found that a beer-taste beverage that satisfies 6.0% by weight or more of the original wort extract and 0.7 g / 100 ml or less of carbohydrates as a specific target value may be prepared. Then, the method for manufacturing the drink which has the raw wort extract and sugar of the said range was examined as follows. In the following Reference Examples and Examples, sensory evaluation, raw wort extract and carbohydrate measurement were performed according to the method described in Reference Example 1.
参考例4 糖化酵素によって麦汁の発酵度を上げた場合
本参考例では、麦芽由来の糖質を糖化酵素によって資化性の高い糖質に変換する方法を検討した。
Reference Example 4 When the degree of fermentation of wort is increased by a saccharifying enzyme In this reference example, a method for converting a malt-derived saccharide into a highly assimilating saccharide by a saccharifying enzyme was examined.
欧州産二条大麦麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽30kgに水120Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム
:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.0重量%に調整し、ビールを得た。このビールの糖質の値は1.1g/100mLであった。
European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 120 L of water is added to 30 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering wort at the same temperature, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the original wort extract was adjusted to 6.0% by weight to obtain beer. The sugar value of this beer was 1.1 g / 100 mL.
このビールの官能評価を行ったところ、濃醇さは認められたものの後味のキレは不十分だった(表4)。この結果から、麦芽由来の成分を糖化酵素により単純に糖化させることにより発酵に供する糖液の資化性糖を増加させるだけでは、後味のキレの悪さが感じにくくなるレベルまで、発酵飲料の糖質を低減させることは困難であることがわかった。   When this beer was subjected to sensory evaluation, darkness was recognized, but the aftertaste was insufficient (Table 4). From this result, the sugar of the fermented beverage is reduced to a level where it is difficult to feel the bad taste of the aftertaste simply by increasing the assimilating sugar of the sugar solution used for fermentation by simply saccharifying the malt-derived component with a saccharifying enzyme. It has proven difficult to reduce quality.
参考例5 通常発泡酒に使用される市販の液シロップの添加
本参考例では、麦芽由来の糖質を糖化酵素によって資化性の高い糖質に変換する方法に加え、仕込液に資化性の高い糖類を混合する方法を併用することを検討した。欧州産二条大麦麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に、通常多くの発泡酒に使用されている市販の糖シロップ(加藤化学社製)を、原麦汁エキス換算で約80重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.0重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は1.6g/100mLであった。また、官能評価の結果、濃醇さは認められたもののキレについては不十分なものであった(表4)。
Reference Example 5 Addition of commercially available liquid syrup usually used for happoshu In this reference example, in addition to the method of converting malt-derived saccharides to saccharides with high assimilability by saccharifying enzymes, assimilability in the stock solution We studied the combined use of high-sugar sugars. European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a commercial sugar syrup (manufactured by Kato Chemical Co., Ltd.), which is usually used for many sparkling sakes, is about 80% by weight in terms of the original wort extract. The mixture was added with water and stirred, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 1.6 g / 100 mL. Further, as a result of sensory evaluation, darkness was recognized, but the sharpness was insufficient (Table 4).
参考例6 麦芽糖を高い比率で含有する市販の液シロップの添加
本参考例では、資化性の高い糖類として、比較的純度の高い麦芽糖を用いて検討した。欧州産二条大麦麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に資化性の高い糖類として、麦芽糖の純度約75%のシロップ(MR750:昭和産業社製)を、原麦汁エキス換算で約80重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール下面醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.0重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.9g/100mLであった。実験例5に比べて糖質の低減は認められたものの、目標の0.7g/100mLには達しなかった。この発泡酒の官能評価の結果、濃醇さは認められたが、キレについては不十分なものであった(表4)。
Reference Example 6 Addition of Commercial Liquid Syrup Containing Maltose in High Ratio In this reference example, a relatively high purity malt sugar was used as a highly assimilating saccharide. European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering wort at the same temperature, syrup (MR750: made by Showa Sangyo Co., Ltd.) having a maltose purity of about 80% by weight in terms of the original wort extract is used as a highly assimilable saccharide for this wort. Then, the mixture was added with water and stirred, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer bottom brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.9 g / 100 mL. Although a reduction in sugar was observed as compared with Experimental Example 5, the target of 0.7 g / 100 mL was not reached. As a result of sensory evaluation of this sparkling liquor, darkness was recognized, but the sharpness was insufficient (Table 4).
上記の参考例5、6の結果から、麦芽由来の成分を糖化酵素により糖化させた麦汁に、あらかじめビール業界で通常よく使用されている市販の糖シロップを添加して発酵原液の資化性糖を増加させることでは、後味のキレの悪さが感じにくくなるレベルまで、発酵飲料の糖質を低減させることは困難であることがわかった。   From the results of Reference Examples 5 and 6 above, commercially available sugar syrup that is commonly used in the beer industry in advance is added to wort obtained by saccharifying malt-derived components using a saccharifying enzyme, and assimilation of the fermentation stock solution It has been found that by increasing the sugar, it is difficult to reduce the sugar content of the fermented beverage to a level that makes it difficult to feel the badness of aftertaste.
実施例1 高純度の資化性の高い糖類としてショ糖を添加した発酵原液を用いた発泡酒の製造例
本実施例では、資化性の高い糖類として、高純度のショ糖(スクロース)を用いた。欧州産二条大麦麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナー
ゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に、ショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約80重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.0重量%に調整し、発泡酒を得た。このときの糖質の値は0.3g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された(表4)。
Example 1 Production Example of Happoshu Using a Fermentation Stock Solution to which Sucrose was Added as Highly Purified Highly Utilizable Saccharide In this example, high purity sucrose (sucrose) was used as a highly assimilable saccharide. Using. European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it becomes about 80% by weight in terms of the original wort extract. Then, after adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value at this time was 0.3 g / 100 mL. As a result of sensory evaluation, dark blue was recognized, and the sharpness of aftertaste was greatly improved as compared with Reference Examples 4 to 6 (Table 4).
実施例2 高純度の資化性の高い糖類として麦芽糖を添加した発酵原液を用いた発泡酒の製造例
本実施例では、資化性の高い糖類として、高純度の麦芽糖(マルトース)を用いた。欧州産二条大麦麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に麦芽糖の純度約95%の糖液(サンマルトS:林原商事社製)を、原麦汁エキス換算で約80重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.0重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された(表4)。
Example 2 Production Example of Happoshu Using Fermentation Stock Solution with Addition of Maltose as Highly Purified Highly Available Sugar In this example, high purity maltose (maltose) was used as a highly available saccharide. . European fermented barley malt was used as a raw material, and amyloglucosidase and pullulanase were used in large excess as saccharifying enzymes, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution having a maltose purity of about 95% (Sanmalto S: manufactured by Hayashibara Shoji Co., Ltd.) is added to the wort so that it is about 80% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was recognized, and the sharpness of aftertaste was greatly improved as compared with Reference Examples 4 to 6 (Table 4).
実施例3 麦芽の一部に色麦芽を用いた発泡酒の製造例
本実施例では、麦芽の一部にEBCカラー150の市販の色麦芽を用いた。欧州産二条大麦麦芽とEBCカラー約150の市販の欧州産色麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、欧州産二条大麦麦芽12kgにEBCカラー約150
の市販の欧州産色麦芽8kgを混合し、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁にショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約82重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.5重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 3 Production Example of Happoshu Using Colored Malt as Part of Malt In this example, commercially available colored malt of EBC color 150 was used as part of malt. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 12 kg of European Nijo barley malt and about 150 EBC colors
80 kg of water is added to 20 kg of malt, which is mixed with 8 kg of commercially available European colored malt and pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: Novozyme) And saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it is about 82% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例4 酵母増殖発酵助剤を用いた発泡酒の製造例
本実施例では、酵母増殖発酵助剤として、市販の酵母エキスを用いた例を示す。欧州産二条大麦麦芽とEBCカラー約150の市販の欧州産色麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、欧州産二条大麦麦芽12kgにEBCカラー約150の市販の欧州産色麦芽8kgを混合し、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁にショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約83重量%となるように添加して加水・攪拌し、市販の酵母エキス(三栄源エフエフアイ社製)約400gおよびホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.5重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。また、麦芽の一部にEBCカラー20またはEBCカラー400の市販の色素芽を用いて同様の手順で発泡酒を製造した結果、色度の異なること以外は同様の特徴(すなわち、優れた濃醇さと後味のキレ)を有する発泡酒が得られた。
Example 4 Production Example of Happoshu Using Yeast Growth Fermentation Aid In this example, a commercially available yeast extract is used as a yeast growth fermentation aid. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 8 kg of commercially available European colored malt having an EBC color of about 150 is mixed with 12 kg of European Nijo barley malt, 80 L of water is added to 20 kg of malt known to those skilled in the art, and a large excess of amylo Glucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 83% by weight in terms of the original wort extract. After adding water and stirring, about 400 g of commercially available yeast extract (manufactured by San-Ei Gen FFI) and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6. In addition, as a result of producing happoshu in the same procedure using commercially available pigment buds of EBC Color 20 or EBC Color 400 as part of the malt, the same characteristics except for the difference in chromaticity (that is, excellent dark blue) A sparkling liquor having a crisp and aftertaste was obtained.
実施例5 酵母増殖発酵助剤を用いた発泡酒の製造例
本実施例では、酵母増殖発酵助剤として、市販の大豆タンパクを用いた例を示す。欧州産二条大麦麦芽とEBCカラー約150の市販の欧州産色麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、欧州産二条大麦麦芽12kgにEBCカラー約150の市販の欧州産色麦芽8kgを混合し、当業者に周知の方法にて粉砕した麦芽20kgに市販の大豆タンパク粉末(三栄源エフエフアイ社製)500gを混合したものに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁にショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約90重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.7重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 5 Production Example of Happoshu Using Yeast Growth Fermentation Aid In this example, a commercially available soy protein is used as a yeast growth fermentation aid. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 8 kg of commercially available European malt of about 150 EBC color was mixed with 12 kg of Nijo barley malt from Europe, and 20 kg of malt ground by a method well known to those skilled in the art. 80L of water is added to a mixture of 500 g of Eye Co., Ltd., and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) are added, and saccharification is performed at 65 ° C for 100 minutes. It was. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 90% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.7% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例6 酵母増殖発酵助剤を用いた発泡酒の製造例
本実施例では、酵母増殖発酵助剤として、市販の大豆ペプチドおよび酵母エキスを用いた例を示す。欧州産二条大麦麦芽とEBCカラー約150の市販の欧州産色麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、欧州産二条大麦麦芽12kg
にEBCカラー約150の市販の欧州産色麦芽8kgを混合し、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁にショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約90重量%となるように添加して加水・攪拌し、市販の大豆ペプチド(三栄源エフエフアイ社製)200gおよび市販の酵母エキス(三栄源エフエフアイ社製)200gを加え、さらにホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.8重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 6 Production Example of Happoshu Using Yeast Growth Fermentation Aid In this example, a commercially available soybean peptide and yeast extract are used as the yeast growth fermentation aid. Using European Nijo barley malt and commercially available European malt of about 150 EBC colors as raw materials, and using amyloglucosidase and pullulanase as saccharifying enzymes in large excess, create a highly fermented wort by methods well known to those skilled in the art did. Specifically, 12 kg of European Nijo barley malt
80 kg of malt mixed with 8 kg of commercially available European malt with an EBC color of about 150, ground by a method well known to those skilled in the art, 80 L of water is added, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: Novozyme) was added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 90% by weight in terms of the original wort extract. After adding water and stirring, 200 g of commercially available soybean peptide (manufactured by San-Ei Gen FFI) and 200 g of commercially available yeast extract (manufactured by San-Ei Gen FFI) were added, and about 100 g of hops were further added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.8% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例7 その他の原料としてカラメル色素を用いた発泡酒の製造例
欧州産二条大麦麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に麦芽糖の純度約95%の糖液(サンマルトS:林原商事)を、原麦汁エキス換算で約80重量%となるように添加して加水・攪拌し、市販のカラメル色素(池田糖化工業社製)約40gおよびホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.0重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 7 Production Example of Happoshu Using Caramel Color as Other Raw Material Using Nijo Barley Malt from Europe as a raw material, and using a large excess of amyloglucosidase and pullulanase as saccharifying enzymes, the degree of fermentation can be determined by methods well known to those skilled in the art. Created a high wort. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (Sanmaruto S: Hayashibara Shoji Co., Ltd.) having a maltose purity of about 95% is added to the wort to add about 80% by weight in terms of the original wort extract. Stirring, adding about 40 g of commercially available caramel pigment (Ikeda Sakka Kogyo Co., Ltd.) and about 100 g of hops and boiling for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例8 高温高圧水蒸気処理した麦芽穀皮を用いた発泡酒の製造例
欧州産二条大麦麦芽および高温高圧水蒸気処理した麦芽穀皮を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。高温高圧水蒸気処理した麦芽穀皮は、当業者に周知の麦芽乾式粉砕機と篩を用いて得た麦芽穀皮画分を190℃、1.2気圧にて1分間、低酸素下にて高温高圧水蒸気処理を行い、解圧後乾燥させたものを用いた。具体的には、当業者に周知の方法にて粉砕した麦芽19kgに高温高圧水蒸気処理した麦芽穀皮1kgを混合したものに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に麦芽糖の純度約95%の糖液(サンマルトS:林原商事)を、原麦汁エキス換算で約83重量%となるように添加して加水・攪拌し、市販のカラメル色素(池田糖化工業社製)約40gおよびホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.0重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレが参考例4〜6と比較して大幅に改善された。
Example 8 Example of production of sparkling liquor using malt husk treated with high temperature and high pressure steam Using European Nijo barley malt and malt husk treated with high temperature and high pressure steam as raw materials, using amyloglucosidase and pullulanase as saccharifying enzymes in large excess A wort with a high degree of fermentation was prepared by a method well known to those skilled in the art. The malt husk treated with high-temperature and high-pressure steam is a malt husk fraction obtained by using a malt dry pulverizer and a sieve known to those skilled in the art at 190 ° C. and 1.2 atm for 1 minute, under high temperature under low oxygen. A product subjected to high-pressure steam treatment and dried after decompression was used. Specifically, a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) is added to a mixture of 19 kg of malt ground by a method well known to those skilled in the art and 1 kg of malt husk treated with high-temperature and high-pressure steam. And pullulanase (Promozyme: manufactured by Novozyme) was added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (Sanmaruto S: Hayashibara Shoji Co., Ltd.) with a maltose purity of about 95% is added to the wort to add about 83% by weight in terms of the original wort extract. Stirring, adding about 40 g of commercially available caramel pigment (Ikeda Sakka Kogyo Co., Ltd.) and about 100 g of hops and boiling for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.0% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was recognized, and aftertaste sharply improved as compared with Reference Examples 4-6.
実施例9 色麦芽と高温高圧水蒸気処理した麦芽穀皮を用いた発泡酒の製造例
欧州産二条大麦麦芽、EBCカラー約150の市販の欧州産色麦芽および高温高圧水蒸気処理した麦芽穀皮を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。高温高圧水蒸気処理した麦芽穀皮は、当業者に周知の麦芽乾式粉砕機と篩を用いて得た麦芽穀皮画分を190℃、1.2気圧にて1分間、低酸素下にて高温高圧水蒸気処理を行い、解圧後乾燥させたものを用いた。具体的には、当業者に周知の方法にて粉砕した麦芽12kgにEB
Cカラー約150の市販の欧州産色麦芽7.5kg、高温高圧水蒸気処理した麦芽穀皮0.5kgを混合したものに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁にショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約83重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15度に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.5重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 9 Production Example of Happoshu Using Colored Malt and Malt Grain Skin Treated at High Temperature and High Pressure Steam Treatment European Nijo Barley Malt, Commercial European Color Malt with EBC Color of about 150 and Malt Grain Skin Treated at High Temperature and High Pressure Steam As a saccharification enzyme, amyloglucosidase and pullulanase were used in large excess, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. The malt husk treated with high-temperature and high-pressure steam is a malt husk fraction obtained by using a malt dry pulverizer and a sieve known to those skilled in the art at 190 ° C. and 1.2 atm for 1 minute, under high temperature under low oxygen. A product subjected to high-pressure steam treatment and dried after decompression was used. Specifically, 12 kg of malt ground by a method well known to those skilled in the art is added to EB.
A mixture of 7.5 kg of commercially available European colored malt of about 150 C color and 0.5 kg of malt husk treated with high-temperature and high-pressure steam is added with 80 L of water, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and Pullulanase (Promozyme: manufactured by Novozyme) was added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 83% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例10 酵母エキスと色麦芽および高温高圧水蒸気処理した麦芽穀皮を用いた発泡酒の製造例
欧州産二条大麦麦芽、EBCカラー約150の市販の欧州産色麦芽および高温高圧水蒸気処理した麦芽穀皮を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。高温高圧水蒸気処理した麦芽穀皮は、当業者に周知の麦芽乾式粉砕機と篩を用いて得た麦芽穀皮画分を190℃、1.2気圧にて1分間、低酸素下にて高温高圧水蒸気処理を行い、解圧後乾燥させたものを用いた。具体的には、当業者に周知の方法にて粉砕した麦芽12kgにEBCカラー約150の市販の欧州産色麦芽7.5kg、高温高圧水蒸気処理した麦芽穀皮0.5kgを混合したものに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁にショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約82重量%となるように添加して加水・攪拌し、市販の酵母エキス(三栄源エフエフアイ社製)約400gおよびホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.5重量%に調整し、発泡酒を得た。この発泡酒の糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 10 Production Example of Happoshu Using Yeast Extract, Colored Malt, and Malt Cereal Treated with High Temperature and High Pressure Steaming European Nijo Barley Malt, Commercially Available European Colored Malt with EBC Color of about 150, and Malt Grain Treated with High Temperature and High Pressure Steam A wort having a high degree of fermentation was prepared by a method well known to those skilled in the art, using husk as a raw material and a large excess of amyloglucosidase and pullulanase as saccharifying enzymes. The malt husk treated with high-temperature and high-pressure steam is a malt husk fraction obtained by using a malt dry pulverizer and a sieve known to those skilled in the art at 190 ° C. and 1.2 atm for 1 minute, under high temperature under low oxygen. A product subjected to high-pressure steam treatment and dried after decompression was used. Specifically, 12 kg of malt pulverized by a method well known to those skilled in the art, 7.5 kg of commercially available European malt with an EBC color of about 150, and 0.5 kg of malt husk treated with high-temperature and high-pressure steam are mixed with water. 80 L was added, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it is about 82% by weight in terms of the original wort extract. After adding water and stirring, about 400 g of commercially available yeast extract (manufactured by San-Ei Gen FFI) and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value of this happoshu was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例11 麦芽成分を高温高圧下で抽出した仕込液を用いた発泡酒の製造例
欧州産二条大麦麦芽を原料として用い、麦芽成分を高温高圧下で予め抽出した仕込液に、アミログルコシダーゼとプルラナーゼとを糖化酵素として大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水40Lを加え、55℃にて15分攪拌した後、130℃にて30分間高温高圧状態を保持した。解圧後に約15℃の水20Lを加水して大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁をろ過した後、この麦汁に、ショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約85重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.5重量%に調整し、発泡酒を得た。このときの糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 11 Production Example of Happoshu Using Charged Liquid Extracted with Malt Components Extracted at High Temperature and High Pressure Amyloglucosidase and pullulanase were added to a charged solution in which malt components were previously extracted at high temperature and pressure using raw Nijo barley malt from Europe. Was used as a saccharification enzyme in large excess, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 40 L of water was added to 20 kg of malt crushed by a method well known to those skilled in the art, and the mixture was stirred at 55 ° C. for 15 minutes, and then kept at a high temperature and high pressure at 130 ° C. for 30 minutes. After decompression, 20 L of water at about 15 ° C. was added, and a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that the amount is about 85% by weight in terms of the original wort extract. The mixture was added to the mixture and stirred, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value at this time was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例12 麦芽の一部を高温高圧下で抽出した仕込液を用いた発泡酒の製造例
欧州産二条大麦麦芽を原料として用い、原料麦芽の一部の麦芽成分を高温高圧下で抽出した仕込液に、アミログルコシダーゼとプルラナーゼとを糖化酵素として大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法に
て粉砕した麦芽10kgに水20Lを加え、65℃にて15分攪拌した後、140℃にて60分間高温高圧状態を保持した。解圧後に15℃の水20Lを加水した仕込液を、予め別に作成しておいた粉砕した麦芽10kgに水40Lを加え55℃にて15分攪拌した仕込液に混合した。混合液に大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に、ショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約84重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、原麦汁エキスを6.5重量%に調整し、発泡酒を得た。このときの糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 12 Production Example of Happoshu Using Charged Liquid Extracted Part of Malt at High Temperature and High Pressure Using Nijo Barley Malt Made in Europe as a Raw Material, Part of Malt Component of Raw Material Malt Extracted at High Temperature and High Pressure A large amount of amyloglucosidase and pullulanase were used as saccharifying enzymes in the liquid, and wort having a high degree of fermentation was prepared by a method well known to those skilled in the art. Specifically, 20 L of water was added to 10 kg of malt pulverized by a method well known to those skilled in the art, and the mixture was stirred at 65 ° C. for 15 minutes, and then kept at a high temperature and high pressure at 140 ° C. for 60 minutes. After depressurization, a feed solution obtained by adding 20 L of water at 15 ° C. was mixed with 10 kg of crushed malt prepared separately, and 40 L of water was added and stirred at 55 ° C. for 15 minutes. A large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added to the mixed solution, and saccharification was performed at 65 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it becomes about 84% by weight in terms of the original wort extract. Then, after adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days, and then the raw wort extract was adjusted to 6.5% by weight to obtain a sparkling liquor. The sugar value at this time was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例13 水溶性食物繊維を添加した発泡酒の製造例
欧州産二条大麦麦芽を原料として用い、糖化酵素としてアミログルコシダーゼとプルラナーゼを大過剰用いて、当業者に周知の方法で発酵度の高い麦汁を作成した。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて100分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に、ショ糖の純度約99%の糖液(LA67:三井製糖社製)を、原麦汁エキス換算で約75重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、水溶性食物繊維として精製したライテス2パウダー(ダニスコ社製)約600gを添加した後、原麦汁エキスを6.7重量%に調整し、発泡酒を得た。このときの糖質の値は0.3g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 13 Production Example of Happoshu with Addition of Water-soluble Dietary Fiber Using high-fermented barley by a method well known to those skilled in the art using European Nijo barley malt as a raw material and amyloglucosidase and pullulanase as saccharifying enzymes in large excess Soup was made. Specifically, 80 L of water is added to 20 kg of malt pulverized by a method well known to those skilled in the art, and a large excess of amyloglucosidase (AMG 300L: Novozyme) and pullulanase (Promozyme: Novozyme) are added, and 65 Saccharification was carried out at 100 ° C. for 100 minutes. After filtering the wort at the same temperature, a sugar solution (LA67: Mitsui Sugar Co., Ltd.) having a sucrose purity of about 99% is added to the wort so that it becomes about 75% by weight in terms of the original wort extract. Then, after adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days. After adding about 600 g of lytes 2 powder (manufactured by Danisco) purified as water-soluble dietary fiber, Adjusted to 7% by weight to obtain Happoshu. The sugar value at this time was 0.3 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例14 アルコールを添加したビールテイスト飲料の製造例
アルコールを添加したビールテイスト飲料を製造した例を示す。具体的には、当業者に周知の方法にて粉砕した麦芽20kgに水80Lを加え、65℃にて50分間糖化を行った。75℃にて麦汁ろ過した後、この麦汁に麦芽糖の純度約95%の糖液(サンマルトS:林原商事社製)を、原麦汁エキス換算で約51重量%となるように添加して加水・攪拌し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、大麦スピリッツを水でアルコール59%に希釈したアルコール溶液を添加し、原麦汁エキスを6.0重量%に調整し、ビールテイスト飲料を得た。このビールの糖質の値は0.4g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 14 Production Example of Beer-Taste Beverage Added with Alcohol An example of producing a beer-taste beverage added with alcohol is shown. Specifically, 80 L of water was added to 20 kg of malt ground by a method well known to those skilled in the art, and saccharification was performed at 65 ° C. for 50 minutes. After filtering the wort at 75 ° C., a sugar solution having a maltose purity of about 95% (Sanmaruto S: manufactured by Hayashibara Shoji Co., Ltd.) is added to the wort so that it is about 51% by weight in terms of the original wort extract. After adding water and stirring, about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days. Then, an alcoholic solution obtained by diluting barley spirits to 59% alcohol with water was added to make the original wort extract 6.0% by weight. Adjusted to obtain a beer-taste beverage. The sugar value of this beer was 0.4 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.
実施例15 ビールテイスト飲料の製造例
市販のコーンタンパク分解物(三栄源エフエフアイ社製)300gおよび市販の酵母エキス(三栄源エフエフアイ社製)300gに20Lの水を加水・攪拌して市販のカラメル色素(池田糖化工業社製)150gを添加した。その後大過剰のアミログルコシダーゼ(AMG 300L:ノボザイム社製)およびプルラナーゼ(プロモザイム:ノボザイム社製)を添加し、65℃にて60分間糖化を行った。その後、麦芽糖の純度約95%の糖液(サンマルトS:林原商事社製)を添加し、ホップ約100gを添加して90分間煮沸した。15℃に冷却後、ビール醸造用酵母約300gを加え、10日間発酵させたのち、水溶性食物繊維として精製したライテス2パウダー(ダニスコ社製)約600gを添加した後、原麦汁エキスを6.7重量%に調整し、ビールテイスト飲料を得た。このビールの糖質の値は0.3g/100mLであった。官能評価の結果、濃醇さが認められ、且つ後味のキレは参考例4〜6と比較して大幅に改善された。
Example 15 Production Example of Beer Taste Beverage 20 L of water was added to 300 g of commercially available corn proteolysate (manufactured by San-Ei Gen FFI) and 300 g of commercially available yeast extract (manufactured by San-Ei Gen FFI). 150 g of caramel pigment (manufactured by Ikeda Sakka Kogyo Co.) was added. Thereafter, a large excess of amyloglucosidase (AMG 300L: manufactured by Novozyme) and pullulanase (Promozyme: manufactured by Novozyme) were added, and saccharification was performed at 65 ° C. for 60 minutes. Thereafter, a sugar solution having a purity of malt sugar of about 95% (Sanmalto S: manufactured by Hayashibara Shoji Co., Ltd.) was added, and about 100 g of hops were added and boiled for 90 minutes. After cooling to 15 ° C., about 300 g of beer brewing yeast was added and fermented for 10 days. After adding about 600 g of lytes 2 powder (manufactured by Danisco) purified as water-soluble dietary fiber, Adjusted to 7% by weight to obtain a beer-taste beverage. The sugar value of this beer was 0.3 g / 100 mL. As a result of sensory evaluation, dark blue was observed and the aftertaste sharply improved as compared with Reference Examples 4-6.

Claims (20)

  1. 原麦汁エキスが6.0重量%以上であり、糖質が0.7 g/100ml以下である発
    酵飲料。
    A fermented beverage having a raw wort extract of 6.0% by weight or more and a saccharide of 0.7 g / 100 ml or less.
  2. 原麦汁エキスが6.2重量%以上であり、糖質が0.5 g/100ml以下である請
    求項1に記載の発酵飲料。
    The fermented beverage according to claim 1, wherein the raw wort extract is 6.2% by weight or more and the sugar is 0.5 g / 100 ml or less.
  3. 原麦汁エキスが6.7重量%以下である請求項1または2に記載の発酵飲料。   The fermented beverage according to claim 1 or 2, wherein the raw wort extract is 6.7% by weight or less.
  4. 原麦汁エキスが6.5重量%以下である請求項3に記載の発酵飲料。   The fermented beverage according to claim 3, wherein the raw wort extract is 6.5% by weight or less.
  5. 糖質が0.3g/100ml以下である請求項1〜4のいずれかの項に記載の発酵飲料。   The fermented drink according to any one of claims 1 to 4, wherein the carbohydrate is 0.3 g / 100 ml or less.
  6. 原料麦芽の一部として、高温高圧水蒸気処理を行った麦芽穀皮を使用することを特徴とする請求項1〜5のいずれかの項に記載の発酵飲料。   The fermented beverage according to any one of claims 1 to 5, wherein malt husk subjected to high-temperature and high-pressure steam treatment is used as a part of the raw material malt.
  7. 原料麦芽の一部として、EBCカラー20から400の範囲内である色麦芽を使用することを特徴とする請求項1〜5のいずれかの項に記載の発酵飲料。   The fermented beverage according to any one of claims 1 to 5, wherein color malt in the range of EBC color 20 to 400 is used as a part of raw material malt.
  8. 発酵飲料がビールテイスト飲料であることを特徴とする請求項1〜7のいずれかの項に記載の発酵飲料。   The fermented beverage according to any one of claims 1 to 7, wherein the fermented beverage is a beer-taste beverage.
  9. 発酵飲料が発泡酒である請求項8に記載の発酵飲料。   The fermented beverage according to claim 8, wherein the fermented beverage is a sparkling liquor.
  10. 少なくとも、水、麦芽、糖類、ホップ、酵素剤、および酵母増殖発酵助剤を使用して製造される請求項1〜9のいずれかの項に記載の発酵飲料。   The fermented beverage according to any one of claims 1 to 9, which is produced using at least water, malt, saccharides, hops, an enzyme agent, and a yeast growth fermentation aid.
  11. 原料が、水、麦芽、糖類、ホップ、酵素剤、および酵母増殖発酵助剤である請求項1〜9のいずれかに記載の発酵飲料。   The fermented beverage according to any one of claims 1 to 9, wherein the raw materials are water, malt, sugar, hop, enzyme agent, and yeast growth fermentation aid.
  12. 原料が、水、麦芽、糖類、ホップ、および酵素剤である請求項1〜9のいずれかに記載の発酵飲料。   The fermented beverage according to any one of claims 1 to 9, wherein the raw materials are water, malt, saccharides, hops, and an enzyme agent.
  13. 少なくとも原料麦芽と水とを含む液を準備する工程、
    この液に糖化酵素を添加し、原料麦芽由来の糖質を糖化酵素によって資化性の高い糖質に変換して糖化液を得る工程、
    得られた糖化液に、資化性の高い糖類をさらに添加して発酵原液を得る工程、及び
    得られた発酵原液を発酵させる工程、
    を含む請求項1〜12のいずれかの項に記載の発酵飲料の製造方法。
    Preparing a liquid containing at least raw malt and water,
    A step of adding a saccharifying enzyme to this liquid and converting a saccharide derived from raw malt into a highly assimilating saccharide by a saccharifying enzyme to obtain a saccharified solution
    A step of further adding a highly assimilating saccharide to the obtained saccharified solution to obtain a fermentation stock solution, and a step of fermenting the obtained fermentation stock solution,
    The manufacturing method of the fermented drinks in any one of Claims 1-12 containing this.
  14. 水を除く発酵原液中の、資化性の高い糖類の比率が、75重量%以上95重量%以下である請求項13に記載の発酵飲料の製造方法。   14. The method for producing a fermented beverage according to claim 13, wherein a ratio of a highly assimilating saccharide in the fermentation stock solution excluding water is 75% by weight or more and 95% by weight or less.
  15. 資化性の高い糖類が、スクロース、フルクトース、グルコース、マルトース、マルチュロースおよびトレハルロースからなる群から選択される1以上の糖類である請求項13又は14に記載の製造方法。   The method according to claim 13 or 14, wherein the highly assimilating saccharide is one or more saccharides selected from the group consisting of sucrose, fructose, glucose, maltose, maltulose and trehalulose.
  16. 資化性の高い糖類が、純度の高いマルトース又は純度の高いスクロースである請求項1
    5に記載の製造方法。
    The highly assimilating saccharide is maltose having high purity or sucrose having high purity.
    5. The production method according to 5.
  17. 原料麦芽が、原料麦芽の重量に基づいて、高温高圧水蒸気処理を行った麦芽穀皮を0.5〜15重量%含むことを特徴とする請求項13〜16のいずれかの項に記載の製造方法。   The production according to any one of claims 13 to 16, wherein the raw material malt contains 0.5 to 15% by weight of malt husk that has been subjected to high-temperature and high-pressure steam treatment based on the weight of the raw material malt. Method.
  18. 原料麦芽が、原料麦芽の重量に基づいて、EBCカラー20から400の範囲内である色麦芽を0.5〜60重量%含むことを特徴とする請求項13〜16のいずれかの項に記載の製造方法。   The raw material malt contains 0.5 to 60% by weight of colored malt that is in the range of EBC color 20 to 400 based on the weight of the raw material malt, according to any one of claims 13 to 16. Manufacturing method.
  19. 少なくとも原料麦芽と水とを含む液を準備する工程が、少なくとも原料麦芽と水とを含む液を高温高圧処理することを含む請求項13〜18のいずれかの項に記載の製造方法。   The method according to any one of claims 13 to 18, wherein the step of preparing a liquid containing at least raw material malt and water includes subjecting the liquid containing at least raw material malt and water to high-temperature and high-pressure treatment.
  20. 前記高温高圧処理における温度範囲が、100℃から150℃である請求項19に記載の製造方法。   The manufacturing method according to claim 19, wherein a temperature range in the high-temperature and high-pressure treatment is 100 ° C to 150 ° C.
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