JP2020000260A - Fermented malt beverage and manufacturing method therefor - Google Patents

Abstract

To provide a fermented malt beverage extremely low in carbohydrate content regardless of malt used percentage in a starch raw material, and a method for manufacturing the fermented malt beverage.SOLUTION: In the manufacturing method of a fermented malt beverage, malt is used as a raw material, malt used amount in a fermentation raw material is 65 to 100 mass%, glycoamylase is added in a preparation process, transglucosidase is added in a fermentation process, and carbohydrate in the manufactured fermented malt beverage is less than 0.5 g/100 mL.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a fermented malt beverage having a sufficiently reduced saccharide content even when the proportion of malt used in the fermentation material is increased, and a fermented malt beverage produced by the method.

  In recent years, consumers 'needs for a beer-taste beverage having a low saccharide content have been increasing due to changes in consumers' health consciousness and preference. The beer-taste beverage is a sparkling beverage having a flavor, taste, and texture equivalent or similar to that of beer. In the case of a beer-taste beverage obtained by fermenting a fermentation raw material, the sugar content in the final product beer-taste beverage can be reduced by reducing the content of non-assimilating sugars in the fermentation liquor. it can. Therefore, as a fermentation raw material, the sugar content can be reduced by increasing the usage ratio of liquid sugar or the like having a low content of non-assimilating sugar, but when the usage ratio of the cereal raw material is high, While the fragrance and richness of the grain can be enhanced, the sugar content tends to increase.

  As a method for producing a beer-taste beverage having a low sugar content, for example, a method of adding glucoamylase or pullulanase during a preparation step or a fermentation step is known. By the action of these enzymes, most of the starch that contributes to the carbohydrate contained in the final product can be broken down into sugars that can be assimilated by yeast. However, non-assimilated branched-chain sugars such as isomaltose are not converted into assimilated sugars by these enzymes and remain in the final product. For this reason, carbohydrates could not be reduced to the limit by this method.

  In addition, in the fermentation step, by acting α-glucosidase (another name of transglucosidase) to generate glucose as assimilating saccharide and to increase the true fermentation degree, the content of non-assimilating saccharide in the final product is increased. A method for reducing the amount is known (for example, see Patent Document 1). However, simply adding transglucosidase during fermentation did not sufficiently reduce the content of non-assimilating sugars in the final product.

  As described above, although several methods for reducing the saccharide content of a beer-taste beverage are known, when the use ratio of a starch material having a relatively high assimilable sugar content is high, Also did not sufficiently reduce the saccharide content. In particular, since the branched-chain sugar is increased by the malting step of germinating barley (for example, see Non-Patent Document 1), in a beer-taste beverage having a high malt usage ratio, the sugar content has been reduced to 0. None were reduced to less than 5 g / 100 mL.

  Transglucosidase produces glucose by a hydrolysis reaction, but performs a transglycosylation reaction when the substrate concentration is high. Therefore, for example, in malt as a raw material, in a beer taste beverage manufactured through a fermentation process, by adding transglucosidase before heat treatment in the preparation process, isomaltose, isomaltigosaccharides such as panose in the product at a high concentration. And as a result, the body taste is enhanced (for example, see Patent Document 2).

JP-A-2002-253197 JP 2002-199873 A

Allosio-Ouarnier, 3 others, Journal of the Institute of Brewing, 2000, 106, 1st, 45th ~ 52 pages.

  An object of the present invention is to provide a fermented malt beverage having a remarkably low saccharide content regardless of a malt use ratio in a fermentation raw material, and a method for producing the fermented malt beverage.

  The present inventors have conducted intensive studies to solve the above problems, as a result of adding glucoamylase in at least one of the preparation step and the fermentation step in the production of a fermented malt beverage, and adding transglucosidase in the fermentation step. The present inventors have found that a fermented malt beverage having a significantly reduced saccharide content can be produced even when the proportion of malt used in the fermentation material is increased, thus completing the present invention.

The present invention has the following configuration:
(1) Malt is used as a raw material, the amount of malt used is 65 to 100% by mass in the fermentation raw material, glucoamylase is added in the charging step, and transglucosidase is added in the fermentation step, and the produced fermented malt is produced. A method for producing a fermented malt beverage, wherein the sugar in the beverage is less than 0.5 g / 100 mL.
(2) The method for producing a fermented malt beverage of (1) above, wherein 3 U or more of transglucosidase is added to 1 g of the extract to the fermented liquid;
(3) The method for producing a fermented malt beverage of (1) or (2), wherein the fermentation step is performed at 5 to 15 ° C.
(4) Any of the above (1) to (3), wherein the manufactured fermented malt beverage has a concentration of one or more sugars selected from the group consisting of isomaltose, kojibiose and nigerose of less than 5 mg / L. A method for producing a fermented malt beverage,
(5) A fermented malt beverage characterized in that the amount of malt used is 65 to 100% by mass in the fermentation raw material and the appearance extract is less than -0.44%, and (6) isomaltose, kojibiose and nigerose. The fermented malt beverage of (5), wherein the concentration of one or more sugars selected from the group consisting of is less than 5 mg / L.

  By the method for producing a fermented malt beverage according to the present invention, it is possible to produce a fermented malt beverage having a remarkably low saccharide content, regardless of the proportion of malt used in the fermentation raw materials.

  In the present invention and the specification of the present application, a fermented malt beverage is a beverage produced using malt as a raw material through a fermentation step. The fermented malt beverage produced by the method for producing a fermented malt beverage according to the present invention (hereinafter, sometimes referred to as “the production method according to the present invention”) may be an alcoholic beverage, and the alcohol content is 1% by volume. It may be a so-called non-alcoholic beverage or a low-alcohol beverage that is less than. In addition, liqueurs obtained by mixing a beverage produced from malt through a fermentation step with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and a spirit such as spirits which is generally classified as distilled liquor can be used. The fermented malt beverage produced by the production method according to the present invention is preferably a beer-taste beverage. Specific examples include beer, low-malt beer, and liqueurs obtained by mixing beer or low-malt beer with an alcohol-containing distillate.

  The production method according to the present invention includes a charging step and a fermentation step, using malt as a raw material, adding glucoamylase in at least one of the charging step and the fermentation step, and adding transglucosidase in the fermentation step. It is characterized by the following. More specifically, yeast can assimilate the saccharide in the raw material by adding glucoamylase to a preparation tank and / or fermentation tank for saccharifying the raw material, and adding transglucosidase to the fermentation tank. A fermented malt beverage is produced by accelerating the reaction of decomposing into a sugar. As a result, non-assimitable sugars in the raw materials are reduced, and a fermented malt beverage having a low saccharide content can be produced. ADVANTAGE OF THE INVENTION According to the manufacturing method which concerns on this invention, in particular, the residual amount of non-assimilating isomaltoligosaccharides, such as isomaltose and nigerose, in a final product can be reduced significantly. Isomaltooligosaccharides are usually not assimilated by yeast and therefore remain as a carbohydrate component in the final product. On the other hand, in the production method according to the present invention, glucoamylase and transglucosidase are added at an appropriate timing to be decomposed into glucose, and further fermented into yeast by fermentation, so that the sugar remaining in the final product is obtained. Quality is reduced.

  The glucoamylase used in the present invention is not particularly limited as long as it is an enzyme having a catalytic activity of cleaving the non-reducing end of starch and generating glucose, and glucoamylase derived from various organisms is used. be able to. For example, any commercially available glucoamylase may be used, or a combination of these enzymes may be used.

  Glucoamylase acts to degrade starch in both the charging step and the fermentation step. Therefore, in the production method according to the present invention, glucoamylase may be added in at least one of the preparation step and the fermentation step, and may be added in both steps.

  When the glucoamylase is added in the charging step, the timing of adding the glucoamylase is not particularly limited as long as the enzyme reaction by the added glucoamylase is sufficiently performed by the time the charging step is completed. For example, glucoamylase may be added together with a fermentation raw material such as malt or the like at the time of preparing the mash, or may be added during the saccharification reaction. In the present invention, glucoamylase is preferably added at the time of preparation of the mesche or at an early stage of the preparation step, and more preferably added at the time of preparation of the mesche, in order to allow the enzymatic reaction with glucoamylase to proceed sufficiently. Similarly, when the glucoamylase is added in the fermentation step, the glucoamylase addition time is not particularly limited as long as the enzyme reaction by the added glucoamylase is sufficiently performed by the end of the fermentation step. It is preferably added by the time point, and more preferably added to the cold wort at the start of fermentation or before the start of fermentation.

  The transglucosidase used in the present invention is not particularly limited as long as it is an enzyme having a catalytic activity of decomposing a saccharide by a hydrolysis reaction, and transglucosidase derived from various organisms can be used. For example, any commercially available transglucosidase may be used, or a combination of these enzymes may be used.

  As described above, whether transglucosidase catalyzes a sugar transfer reaction or a hydrolysis reaction depends on the substrate concentration. Since the substrate concentration is high in the preparation step, the equilibrium toward the glycosyltransfer reaction is inclined. For this reason, transglucosidase needs to be added in the fermentation step in order to decompose non-utilizable sugars such as isomaltooligosaccharides. The addition time of transglucosidase is not particularly limited as long as the enzymatic reaction by transglucosidase added by the end of the fermentation step is sufficiently performed, and may be added by the start of fermentation. It may be added to the fermentation liquid during the process. Further, the transglucosidase used at one time may be added in its entirety, or may be added in multiple portions.

  When transglucosidase is added at the beginning of fermentation when the substrate concentration is high, isomatooligosaccharides are generated by the transglycosylation reaction. It is difficult to sufficiently reduce the sugar content remaining in the product. On the other hand, in the production method according to the present invention, since glucoamylase is used in combination, fermentation delay is less likely to occur than in the case where transglucosidase is used alone, and the residual amount of the saccharide component is significantly larger than before. Can be reduced.

  The amount of glucoamylase and transglucosidase to be added is not particularly limited as long as the enzymatic reaction by each is sufficiently performed, and the type and titer of the enzyme to be used, the reaction temperature and the reaction time are taken into consideration. It can be determined appropriately. For example, by extending the fermentation time and subsequently the storage period, the amount of enzymes required to reduce the sugar content in the final product to a desired range can be reduced. For example, when the fermentation and storage period is a period normally performed in the production of beer, low-malt beer, and the like, transglucosidase is added with 3 U or more of transglucosidase per 1 g of grain-derived extract (soluble evaporation residue). The addition is preferably 30 U or more, more preferably 80 U or more. When the fermentation and storage period is performed for a period longer than usual, the amount of transglucosidase to be added can be less than 3 U / g.

  The production method according to the present invention comprises adding glucoamylase in at least one of the preparation step and the fermentation step, and adding transglucosidase in the fermentation step, for producing an alcohol-fermented malt beverage such as beer or Happoshu. General methods can be adopted. For example, the production method according to the present invention can be performed in the steps of preparation, fermentation, storage, filtration, and filling.

  First, as a preparation step, wort is prepared from fermented raw materials containing malt. Specifically, first, malt or a crushed material thereof, fermentation raw materials other than malt, and raw water are added to a charging tank and mixed as needed to prepare a mash. The preparation of the mesche can be carried out by a conventional method such as keeping the mesche at 35 to 70 ° C for 20 to 90 minutes. Thereafter, the temperature of the mesche is gradually increased and maintained at a predetermined temperature for a certain period of time, so that starch is saccharified using enzymes derived from malt and enzymes added to the mesche. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the mash is filtered through a wort filter tank to obtain a transparent wort.

  Malt used in the present invention may be one obtained by germinating barley or the like by a general malting process. Specifically, malt can be produced by immersing harvested barley, wheat, oats and the like in water to cause appropriate germination, and then roasting with hot air. Malt may be crushed by a conventional method.

  Examples of fermentation raw materials other than malt include starchy raw materials such as barley, wheat, corn starch, corn grits, rice, and corn, and saccharide raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like.

  In the production method according to the present invention, the sugar content in the final product can be significantly reduced even when the use ratio of the starch material to the fermentation material is high. Therefore, by using the production method according to the present invention, it is possible to increase the use ratio of the starchy raw material, particularly malt, to the fermentation raw material without increasing the sugar content. Since the effect of the production method according to the present invention can be more sufficiently exerted, it is preferable to use only a starchy raw material as a fermentation raw material, and a malt use ratio to the fermentation raw material is preferably 50% or more, and 65 to 100%. More preferably, there is. Generally, the higher the malt use ratio in the fermentation raw material, the higher the content of non-assimilating sugar remaining in the final product tends to be higher, but by using the production method according to the present invention, Even when the malt use ratio is 100%, a fermented malt beverage having a carbohydrate content of less than 0.5 g / 100 mL can be produced.

  In addition to the raw material for fermentation and glucoamylase, a saccharifying enzyme such as α-amylase and prunalase and an enzyme agent such as protease can be added to the mash. In addition, spices, herbs, fruits and the like may be added as long as the effects according to the present invention are not inhibited.

  The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of the enzyme added, such as glucoamylase, the amount of mash, the quality of the desired fermented malt beverage, and the like. For example, it can be performed by holding at 60 to 72 ° C. for 30 to 90 minutes.

  In addition, a part of malt, a part or all of barley, and a mashed meat prepared by adding hot water to a brewing kettle and mixing, after saccharification treatment, a mixture of mashed mashed mashed in the aforementioned brewing tank, The wort may be obtained by filtration in a wort filter tank.

  The wort obtained is boiled. The boiling method and its conditions can be determined appropriately. A fermented malt beverage having a desired flavor can be produced by appropriately adding herbs and flavors before or during the boiling treatment.

In the present invention, hops are preferably added before or during the boiling treatment.
By boiling in the presence of hops, the flavor and aroma of hops can be boiled out. The amount of hops, the mode of addition (for example, addition in several portions), and the boiling conditions can be determined as appropriate.

  It is preferable that the boiled wort is transferred to a sedimentation tank called a whirlpool to remove hops cake, coagulated protein, and the like generated by boiling. Thereafter, it is cooled to an appropriate fermentation temperature by a plate cooler. The cold wort may be directly supplied to the fermentation step, or may be supplied to the fermentation step after being adjusted to a desired extract concentration.

  Next, as a fermentation step, yeast is inoculated into cold wort, transferred to a fermentation tank, and fermented. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts usually used for producing alcoholic beverages. The fermentation yeast may be a top fermentation yeast or a bottom fermentation yeast, but is preferably a bottom fermentation yeast because it is easily applied to a large-scale brewing facility. In addition, when adding transglucosidase by the time of the start of fermentation, transglucosidase may be added to cold wort before yeast inoculation, or after adjusting the extract concentration, may be added to cold wort before yeast inoculation. May be added together with the yeast.

  Ingredients remaining as sugars in the fermented malt beverage include glycerol in addition to isomaltooligosaccharides. Glycerol is produced by yeast during fermentation, and is generally contained in beer-taste beverages at about 1000 to 2000 ppm. As shown in Reference Examples below, since the glycerol content increases in proportion to the fermentation temperature, from the viewpoint of glycerol content and flavor, the fermentation temperature is preferably 5 to 15 ° C, and 5 to 13 ° C. More preferably, there is.

  Further, as a liquor storage step, the obtained fermented liquor is aged in a liquor storage tank, and stored and stabilized under a low temperature condition of about 0 ° C. Then, as a filtration step, the fermented liquor after ripening is filtered. The desired fermented malt beverage can be obtained by removing yeast, protein, and the like. Further, in the steps after the fermentation step using yeast, for example, liqueurs according to the Liquor Tax Law can be produced by mixing with spirits. The obtained fermented malt beverage is usually bottled in a filling step and shipped as a product.

  Next, the present invention will be described in more detail with reference to Examples and Reference Examples, but the present invention is not limited to the following Examples.

<Measurement of the content of each saccharide>
The content (mg / L) of the saccharide in the wort or the fermented malt beverage was determined by separating a disaccharide, a trisaccharide, and a tetrasaccharide by high performance liquid chromatography with a mass spectrometer, and the peak area obtained was obtained. Calculated based on As an apparatus, a pump L-2100, an autosampler L-2200, a column oven L-2300 (manufactured by Hitachi High-Technologies Corporation), and a mass spectrometer API3000 (manufactured by AB SCIEX) were used.

When measuring disaccharides, high performance liquid chromatography / mass spectrometry was performed under the following conditions.
Detection: Electrospray Ionization (ESI) positive, Multiple Reaction Monitoring (MRM) m / z 360.0 → 163.1, Column: Hypercarb (2.1 mm × 150 mm, 3 μm, Thermo Scientific, temperature: 60 ° C., Thermo Scientific 60 ° C.) 0.2 mL / min, mobile phase A: 10 mmol / L aqueous ammonium acetate (0.1% by volume acetic acid), mobile phase B: methanol, gradient conditions: 0 to 10 minutes (mobile phase B concentration: 0% by volume) → 10 ２５25 minutes (mobile phase B concentration: 3% by volume) → 25 to 40 minutes (mobile phase B concentration: 13% by volume) → 40 to 50 minutes (mobile phase B concentration: 18% by volume) → 50 to 60 minutes (mobile) Phase B concentration: 40% by volume → 60 to 70 minutes (mobile phase B concentration: 80 volumes) %) → 70 to 85 minutes (mobile phase B concentration: 0% by volume).

When measuring trisaccharides, the analysis conditions were: detection: ESI positive, MRM m / z 522.5 → 325.1.
When measuring tetrasaccharides, the analysis conditions were as follows: detection: ESI positive, MRM m / z 684.5 → 325.1.

<Measurement of fermentation degree of wort>
The measurement of the fermentation degree of wort was performed according to the method (7.3 and 8.11 final fermentation degree) described in the revised BCOJ (Brewery Convention of Japan) analysis method (published by Japan Brewery Association). That is, after adding all the fermentable extracts by adding yeast to wort, the extract concentration is measured, and calculated from the obtained measurement value and the extract concentration of the original wort (wort before fermentation) measured in advance. did.
Final fermentation degree (%) = ([original wort extract concentration]-[fermented extract concentration]) / [original wort extract concentration] x 100

[Example 1]
Production of beer-taste beverages was performed using a 200-L scale charging equipment. First, 28 kg of crushed malt, 196 L of charged water, and 20 U / g of glucoamylase (manufactured by Amano Enzyme, product name: Gluczyme NLP) are added to the mashing tank according to a conventional method. A saccharified solution was produced. The obtained saccharified solution was filtered using a wort filtration tank, hops were added to the obtained wort, and then the mixture was boiled. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10 ° C. After the cold wort was adjusted to 9.4% by mass of extract, transglucosidase (manufactured by Amano Enzyme Co., product name: transglucosidase L) was added to the test sample at 80 U / mL with respect to the cold wort. Nothing was added to. The fermented liquids of both samples were introduced into different fermenters, inoculated with brewer's yeast, fermented at about 10 ° C. for 7 days, and then aged in a liquor storage tank for 8 days to beer-taste beverage (alcohol content: 3. 8% by volume).

  About the obtained beer taste drink, the content of isomaltose, kojibiose, and nigerose was measured. Table 1 shows the measurement results. In the test sample to which transglucosidase was added in the fermentation step, the content of each saccharide was less than 5 mg / L, and the saccharide content was significantly lower than that of the control sample to which transglucosidase was not added. The sugar content of the test sample was 0.4 g / 100 mL. From the results, it is apparent that the production method according to the present invention can produce a low-calorie beer-taste beverage having a low sugar content even when the malt use ratio is 100%.

[Example 2]
In the same manner as in Example 1, except that the content of 2-4 saccharides in the fermented liquid every other day from the start of fermentation to the end of fermentation and in the beer-taste beverage after aging was measured, a beer-taste beverage was prepared. Obtained. Table 2 shows the measurement results of the control sample, and Table 3 shows the measurement results of the test sample. In Tables 2 and 3, "wort" indicates cold wort adjusted to 9.4% by mass of the extract before inoculation of yeast. Also, trehalose to cellobiose are disaccharides, meletitose to maltotriose are trisaccharides, and maltotetraose is a tetrasaccharide.

  In the control sample, of the sugars shown in Table 2, only the maltose content was reduced to less than 5 mg / L on the third day of fermentation, but the other contents did not change significantly in fermentation and ripening. On the other hand, in the test sample, the content of isomaltose increased on the first day of fermentation, but then rapidly decreased, and decreased to less than 5 mg / L on the fifth day of fermentation as in the control sample. Furthermore, maltose, neotrehalose, maltotriose and maltotetraose have been reduced to less than 5 mg / L by the second day of fermentation, and cellobiose and meletitose have been reduced to less than 5 mg / L by the end of ripening. I was The content of gentiobiose also started to decrease from the 6th day of fermentation, and the content also decreased during the ripening period after the completion of fermentation. As a result, the total value of the saccharides shown in Table 2 was 100 mg / 100 mL for the control sample, and only 7 mg / 100 mL for the test sample.

[Example 3]
Example 1 except that transglucosidase (manufactured by Amano Enzyme Co., product name: transglucosidase L) was added to the cold wort after adjusting the extract to 9.4% by mass to a concentration of 0, 3, or 300 U / mL. In the same manner as in Example 1, a beer-taste beverage was obtained. About each beer taste drink, the content of isomaltose, kojibiose, and nigerose was measured. Table 4 shows the measurement results. In the beer taste drink to which transglucosidase of 3 U / mL was added per cold wort in the fermentation step, the content of isomaltose was reduced to less than 5 mg / L. In a beer-taste beverage to which 300 U / mL of transglucosidase was added per cold wort, the content of all three saccharides was reduced to less than 5 mg / L.

[Example 4]
Production of beer-taste beverages was performed using a 200-L scale charging equipment. First, 40 kg of crushed malt and 160 L of charging water were charged into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, hops were added to the obtained wort, and then the mixture was boiled. Next, the wort was transferred to a sedimentation tank to separate and remove the precipitate, and then cooled to about 10 ° C. After adjusting the extract of the cold wort to 9.4% by mass, glucoamylase (manufactured by Amano Enzyme, product name: Gluczyme NLP) and transglucosidase (manufactured by Amano Enzyme, product name: so as to have the amounts shown in Table 5) Transglucosidase L). The fermented liquid of each sample was introduced into a different fermenter, inoculated with brewer's yeast, fermented at about 10 ° C. for 7 days, and then aged in a liquor storage tank for 7 days to obtain a beer-taste beverage.

  The appearance extract (% by mass) of each beer taste beverage was measured. Table 5 shows the measurement results. The appearance extract refers to an extract of a beer taste beverage expressed as a sucrose concentration (usually mass%) of an aqueous sucrose solution having the same specific gravity at 20 ° C. The appearance extract is not an extract in the original sense (soluble evaporation residue = genuine extract) because it contains alcohol. The appearance extract includes extracts other than sugars such as dietary fiber and ash. However, in this example, conditions other than the enzyme used were prepared, so that components other than carbohydrate in each beer taste beverage are considered to be equivalent.

  As a result, it was confirmed that the test extracts 1 and 2 to which the enzyme was added had a reduced appearance extract and a reduced saccharide content than the control samples to which no enzyme was added. Compared with the test 1 sample to which only transglucosidase was added, the test 2 sample added in combination with glucoamylase showed a more remarkable decrease in the appearance extract and a lower sugar content.

  Sensory tests for grain flavor and richness of two samples of the test were conducted by four specialized panels. In the evaluation, a malt use ratio of less than 25% and a commercially available happoshu having a carbohydrate content of less than 0.5 g / 100 mL were evaluated as 2 points, and 5 levels of 1 to 5 points (cereal aroma and richness). The case where it hardly felt was set to 1, and the case where it felt very strong was set to 5.). As a result, the evaluation of the two test samples showed that the grain flavor was 3.75, and the richness was 3.75, both of which were higher than the commercially available low-malt beer used as a comparison. In particular, the flavor of the test 2 sample had no unpleasant aroma derived from the addition of the enzyme or the raw material such as the auxiliary raw material, and had a good flavor quality like a beer. From these results, it is clear that the production method according to the present invention can increase the malt use ratio and produce a beer-taste beverage excellent in grain flavor and richness without increasing the sugar content.

[Reference Example 1]
Production of beer-taste beverages was performed using a 200-L scale charging equipment. First, 40 kg of crushed malt and 160 L of charging water were charged into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, hops were added to the obtained wort, and then the mixture was boiled. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 5, 10, or 15 ° C. These cold worts were adjusted to an extract of 7.3% by mass, introduced into different fermenters, inoculated with brewer's yeast, fermented at about 5, 10, or 15 ° C. for 7 days, and then stored for 7 days. Aged in a tank to obtain a beer taste beverage.
The glycerol concentration of each of the obtained beer taste beverages was quantified using a commercially available glycerol quantitative kit (manufactured by Cayman Chemical Company, product name: Glycerol Colorimetric Assay Kit). Furthermore, the sensory evaluation of each beer taste drink was performed by the expert panel of five people. Table 6 shows the results of glycerol quantification and sensory evaluation. During the sensory evaluation, the number at the end of the comment indicates the number of panels that made the comment. A tendency was observed that the higher the fermentation temperature, the higher the glycerol concentration in the beer taste beverage.

  By the method for producing a fermented malt beverage according to the present invention, a fermented malt beverage having a sufficiently reduced saccharide content can be produced even when the malt use ratio in the fermentation raw material is high. The production method and the fermented malt beverage produced by the production method can be used in the field of producing beer and other malt-based beer-taste beverages.

Claims (6)

Using malt as a raw material,
Malt usage is 65 to 100% by mass of the fermentation raw material,
In the charging step, glucoamylase is added,
In the fermentation process, add transglucosidase,
A method for producing a fermented malt beverage, wherein the sugar content in the produced fermented malt beverage is less than 0.5 g / 100 mL.   The method for producing a fermented malt beverage according to claim 1, wherein 3 U or more of transglucosidase is added to 1 g of the extract to the fermented liquid.   The method for producing a fermented malt beverage according to claim 1 or 2, wherein the fermentation step is performed at 5 to 15 ° C.   The fermentation according to any one of claims 1 to 3, wherein the manufactured fermented malt beverage has a concentration of at least one sugar selected from the group consisting of isomaltose, kojibiose, and nigerose of less than 5 mg / L. A method for producing a malt beverage.   A fermented malt beverage characterized in that the amount of malt used is 65 to 100% by mass of the fermented raw material, and the appearance extract is less than -0.44%.   The fermented malt beverage according to claim 5, wherein the concentration of one or more sugars selected from the group consisting of isomaltose, kojibiose, and nigerose is less than 5 mg / L.