JP2021168694A - Method for enhancing full-bodied taste of fermented malt beverage - Google Patents

Abstract

To provide a method for enhancing full-bodied taste of a fermented malt beverage having a remarkably low sugar content regardless of a proportion of malt used within starchy materials.SOLUTION: There is provided a method for enhancing full-bodied taste of a fermented malt beverage, in which a malt is used as a raw material, a malt content is 65 to 100 mass% of a fermentation raw material, and transglucosidase and glucoamylase are added in a fermentation step, and a sugar content of the produced fermented malt beverage is less than 0.5 g/100 mL. In the method for enhancing full-bodied taste of the fermented malt beverage, the transglucosidase is added to the fermenting liquid in an amount of 3 U or more relative to an extract 1 g.SELECTED DRAWING: None

Description

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

In recent years, due to changes in consumers' health consciousness and taste, consumers' needs for beer-taste beverages having a low sugar content are increasing. The beer-taste beverage is a sparkling beverage having a flavor, taste, and texture equivalent to or similar to that of beer. In the case of beer-taste beverages obtained by fermenting fermented raw materials, it is possible to reduce the sugar content in the final product, beer-taste beverages, by reducing the content of non-assimilating sugar in the fermentation broth. can. Therefore, the sugar content can be reduced by increasing the usage ratio of liquid sugar or the like having a low content of non-utilizing sugar as a fermentation raw material, but when the usage ratio of the grain raw material is high, , Grain aroma and richness can be enhanced, while the sugar content tends to be high.

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 starchy substance that contributes to the sugar contained in the final product can be decomposed into sugar that can be assimilated by yeast. However, non-assimilating branched chain sugars such as isomaltose are not converted into assimilating sugars by these enzymes and remain in the final product. Therefore, it was not possible to reduce the sugar to the utmost limit by the method.

In addition, in the fermentation process, α-glucosidase (another name for transglucosidase) is allowed to act to generate glucose as an assimilating sugar to increase the degree of intrinsic fermentation, thereby containing non-assimilating sugar in the final product. A method of reducing the amount is known (see, for example, 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 there are several known methods for reducing the sugar content of beer-taste beverages, when the proportion of starchy raw materials having a relatively high content of non-assimilating sugar is high, eventually The method of No. 1 could not sufficiently reduce the sugar content. In particular, since branched-chain sugars increase due to the malt-making process of germinating barley (see, for example, Non-Patent Document 1), beer-taste beverages in which the proportion of malt used is high have a sugar content of 0. Nothing was reduced to less than 5 g / 100 mL.

Transglucosidase produces glucose by a hydrolysis reaction, but when the substrate concentration is high, it undergoes a glycosyl transfer reaction. Therefore, for example, in a beer-taste beverage produced from malt as a raw material through a fermentation process, by adding transglucosidase before the heat treatment in the preparation process, a high concentration of isomaltoligosaccharides such as isomaltose and panose is added to the product. As a result, the richness is enhanced (see, for example, Patent Document 2).

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

Allosio-Ouarnier, 3 others, Journal of The Institute of Brewing, 2000, Vol. 106, No. 1, No. 45- 52 pages.

An object of the present invention is to provide a fermented malt beverage having a significantly low sugar content regardless of the ratio of malt used in the fermented raw material, and a method for producing the fermented malt beverage.

As a result of diligent research to solve the above problems, the present inventors have added glucoamylase in at least one of the preparation step and the fermentation step in the production of fermented malt beverage, and added transglucosidase in the fermentation step. The present invention has been completed by finding that a fermented malt beverage having a significantly reduced sugar content can be produced even when the ratio of malt used in the fermented raw material is increased.

The present invention has the following configuration:
(1) Using malt as a raw material, the amount of malt used is 65 to 100% by mass in the fermented raw material, and transglucosidase and glucoamylase are added in the fermentation step, and the sugar content in the fermented malt beverage produced is 0. A method for enhancing the richness of a fermented malt beverage, which is characterized by being less than .5 g / 100 mL.
(2) The method for enhancing the richness of a fermented malt beverage according to (1), wherein 3 U or more of transglucosidase is added to 1 g of the extract to the fermented liquid.
(3) The method for enhancing the richness of the fermented malt beverage according to (1) or (2), which comprises performing the fermentation step at 5 to 15 ° C., and (4) the amount of malt used is 50 in the fermentation raw material. A fermented malt beverage characterized by ~ 100% by mass and less than 0.5 g / 100 mL of sugar.

According to the method for producing a fermented malt beverage according to the present invention, a fermented malt beverage having a significantly low sugar content can be produced regardless of the ratio of malt used in the fermented raw material.

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

The production method according to the present invention includes a preparation step and a fermentation step, using malt as a raw material, adding glucoamylase in at least one of the preparation step and the fermentation step, and adding transglucosidase in the fermentation step. It is characterized by that. More specifically, yeast can assimilate the sugar in the raw material by adding glucoamylase to the preparation tank and / or the fermentation tank for saccharifying the raw material and adding transglucosidase to the fermentation tank. Fermented malt beverages are produced by accelerating the reaction of decomposition into glucose. As a result, non-utilizing sugar in the raw material is reduced, and a fermented malt beverage having a low sugar content can be produced. According to the production method according to the present invention, the residual amount of non-assimilating isomaltoligosaccharides such as isomaltose and nigerose in the final product can be significantly reduced. Isomaltooligosaccharides are usually not assimilated by yeast and therefore remain as sugar components in the final product. On the other hand, in the production method according to the present invention, glucose is decomposed into glucose by adding glucoamylase and transglucosidase at an appropriate timing, and further assimilated into yeast by fermentation, resulting in sugar remaining in the final product. 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 to produce glucose, and glucoamylase derived from various organisms is used. be able to. For example, any of the commercially available glucoamylase enzymes may be used, or these may be used in combination.

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

When added in the charging step, the timing of adding glucoamylase is not particularly limited as long as the enzymatic reaction by the added glucoamylase is sufficiently performed by the end of the charging step. For example, glucoamylase may be added together with a fermentation raw material such as malt at the time of preparing Meiche, or may be added during the saccharification reaction. In the present invention, since the enzymatic reaction by glucoamylase can be sufficiently proceeded, it is preferable to add glucoamylase at the time of preparing Maiche or at an early stage of the preparation step, and it is more preferable to add it at the time of preparing Maiche. Similarly, when added in the fermentation step, the timing of adding glucoamylase is not particularly limited as long as the enzymatic reaction by the added glucoamylase by the end of the fermentation step is sufficiently performed, but the fermentation start. It is preferably added by the time point, and more preferably added to the cold barley juice 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 sugar by a hydrolysis reaction, and transglucosidase derived from various organisms can be used. For example, any of the commercially available transglucosidase enzymes may be used, or these may be used in combination.

As mentioned above, whether transglucosidase catalyzes a glycosyl transfer reaction or a hydrolysis reaction depends on the substrate concentration. Since the substrate concentration is high in the preparation process, the equilibrium is tilted toward the glycosyl transfer reaction. Therefore, in order to decompose non-assimilating sugars such as isomaltooligosaccharides, transglucosidase needs to be added in the fermentation step. The timing of addition of transglucosidase is not particularly limited as long as the enzymatic reaction by the transglucosidase added by the end of the fermentation step is sufficiently performed, and the transglucosidase may be added by the start of fermentation. It may be added to the fermented liquor in the middle of the process. Further, the transglucosidase used at one time may be added in the entire amount, or may be added in a plurality of times.

When transglucosidase is added in the early stage of fermentation when the substrate concentration is high, isomaltooligosaccharides are produced by the glycosyl rearrangement reaction, which tends to delay fermentation and increase the residual amount of sugar components that are not consumed in fermentation. 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 as compared with the case where transglucosidase is used alone, and the residual amount of the sugar component is significantly larger than before. It can be reduced.

The amount of glucoamylase and transglucosidase added is not particularly limited as long as the enzyme reaction by each is sufficiently carried out, and the type and titer of the enzyme used, the reaction temperature, the reaction time, etc. are taken into consideration. It can be decided as appropriate. For example, by extending the fermentation time and the subsequent liquor storage period, the amount of enzyme required to reduce the sugar content in the final product to a desired range can be reduced. For example, when the fermentation / storage period is the period normally performed in the production of beer, low-malt beer, etc., transglucosidase is obtained by adding 3 U or more of transglucosidase to 1 g of a grain-derived extract (soluble evaporation residue). It is preferable to add 30 U or more, and it is even more preferable to add 80 U or more. When the fermentation / storage period is longer than usual, the amount of transglucosidase added can be less than 3 U / g.

The production method according to the present invention is for producing alcohol-fermented malt beverages such as beer and sparkling liquor, except that glucoamylase is added in at least one of the preparation step and the fermentation step and transglucosidase is added in the fermentation step. A general method can be adopted. For example, the production method according to the present invention can be carried out in the steps of preparation, fermentation, liquor storage, filtration, and filling.

First, as a preparation step, wort is prepared from a fermentation raw material containing malt. Specifically, first, malt or a crushed product thereof, a fermentation raw material other than malt, and raw material water, if necessary, are added to a charging tank and mixed to prepare a maiche. The preparation of the maiche can be carried out by a conventional method such as holding the maiche at 35 to 70 ° C. for 20 to 90 minutes. Then, by gradually raising the temperature of the Maiche and holding it at a predetermined temperature for a certain period of time, the starch is saccharified by utilizing the malt-derived enzyme and the enzyme added to the Maiche. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the wort is filtered in a wort filtration tank to obtain a clear wort.

As the malt used in the present invention, barley or the like germinated by a general malt-making treatment can be used. Specifically, malt can be produced by immersing the harvested barley, wheat, swallow and the like in water to germinate them appropriately, and then roasting them 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, cornstarch, corn grits, rice, and koryan, and sugar raw materials such as liquid sugar and sugar. Here, the 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 remarkably reduced even when the ratio of the starchy raw material used to the fermentation raw material is high. Therefore, by using the production method according to the present invention, it is possible to increase the ratio of starchy raw materials, particularly malt, to fermentation raw materials without increasing the sugar content. Since the effect of the production method according to the present invention can be more fully exhibited, it is preferable to use only a starchy raw material as a fermentation raw material, and the ratio of malt used to the fermentation raw material is preferably 50% or more, preferably 65 to 100%. More preferably. Generally, the higher the ratio of malt used in the fermentation raw material, the higher the content of non-assimilating sugar remaining in the final product. Even when the malt usage ratio is 100%, a fermented malt beverage having a sugar content of less than 0.5 g / 100 mL can be produced.

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

The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme added such as glucoamylase, the amount of maiche, the quality of the target fermented malt beverage, and the like. For example, it can be carried out 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 maiche prepared by adding warm water to a brewing kettle and mixing it with a saccharified maiche and then saccharifying it in the above-mentioned brewing tank are mixed. Wort may be obtained by filtering in a wort filter tank.

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

In the present invention, it is preferable to add hops before or during the boiling treatment.
By boiling in the presence of hops, the flavor and aroma of hops can be simmered. The amount of hops added, the mode of addition (for example, addition in several portions) and the boiling conditions can be appropriately determined.

It is preferable to transfer the boiled wort to a settling tank called a whirlpool to remove hop meal, coagulated protein and the like generated by boiling. Then, it is cooled to an appropriate fermentation temperature by a plate cooler. The cold barley juice may be subjected to the fermentation step as it is, or may be subjected to the fermentation step after adjusting to a desired extract concentration.

Next, as a fermentation step, cold wheat juice is inoculated with yeast, transferred to a fermentation tank, and fermented. The yeast used for fermentation is not particularly limited, and usually, yeast used for producing alcoholic beverages can be appropriately selected and used. It may be a top-fermenting yeast or a bottom-fermenting yeast, but it is preferably a bottom-fermenting yeast because it can be easily applied to a large-scale brewing facility. When transglucosidase is added by the start of fermentation, transglucosidase may be added to cold barley juice before yeast inoculation, or may be added to cold barley juice before yeast inoculation after adjusting the extract concentration. , May be added with yeast.

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

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

<Measurement of content of each sugar>
The content of saccharides (mg / L) in wort or fermented malt beverage was obtained by detecting the separated disaccharides, trisaccharides, and tetrasaccharides by high performance liquid chromatography with a mass analyzer, and the obtained peak area. It was 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 chromatograph mass spectrometry was performed under the following conditions.
Detection: Electrospiry Generation (ESI) positive, Multiple Reaction Monitoring (MRM) m / z 360.0 → 163.1, Column: Hypercarb (2.1 mm × 150 mm, 3 μm, ThermoScientific), Column 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 ~ 25 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 (movement) Phase B concentration: 40% by volume) → 60 to 70 minutes (mobile phase B concentration: 80% by volume) → 70 to 85 minutes (mobile phase B concentration: 0% by volume).

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

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

[Example 1]
A beer-taste beverage was produced using a 200 L scale preparation facility. First, 28 kg of crushed malt product, 196 L of crushed malt water, and 20 U / g glucoamylase (manufactured by Amano Enzyme Co., Ltd., product name: Gluczyme NLP) were added to the crushed malt product according to a conventional method. A saccharified solution was produced. The obtained saccharified solution was filtered using a wort filter tank, hops were added to the obtained wort, and then the mixture was boiled. Then, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10 ° C. After adjusting the cold barley juice to 9.4% by mass of the extract, transglucosidase (manufactured by Amano Enzyme Co., Ltd., product name: transglucosidase L) was added to the cold barley juice at 80 U / mL, but the control sample was used. 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 make a beer-taste beverage (alcohol content: 3. 8% by volume) was obtained.

The contents of isomaltose, kojibiose, and nigerose were measured in the obtained beer-taste beverage. The measurement results are shown in Table 1. In the test sample to which transglucosidase was added in the fermentation step, the content of all sugars was less than 5 mg / L, and the sugar content was significantly reduced as compared with the control sample to which no transglucosidase was added. The sugar content of the test sample was 0.4 g / 100 mL. From the results, it is clear 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 usage ratio is 100%.

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

In the control sample, among the sugars shown in Table 2, the content of only maltose decreased to less than 5 mg / L on the 3rd day of fermentation, but the other contents did not change significantly in fermentation and aging. On the other hand, in the test sample, the isomaltose content increased on the first day of fermentation, but then rapidly decreased, and on the fifth day of fermentation, it decreased to less than 5 mg / L as in the control sample. In addition, maltose, neotrehalose, maltotriose and maltotetraose were reduced to less than 5 mg / L by the second day of fermentation, and cellobiose and meletitose were reduced to less than 5 mg / L by the end of aging. Was there. In addition, the content of gentiobiose also started to decrease from the 6th day of fermentation, and the content also decreased during the aging period after the completion of fermentation. As a result, the total value of the saccharides shown in Table 2 was 100 mg / 100 mL in the control sample, whereas it was only 7 mg / 100 mL in the test sample.

[Example 3]
Examples except that transglucosidase (manufactured by Amano Enzyme Co., Ltd., product name: transglucosidase L) was added to the cold barley juice adjusted to 9.4% by mass of the extract so as to be 0, 3, or 300 U / mL. A beer-taste beverage was obtained in the same manner as in 1. The contents of isomaltose, kojibiose, and nigerose were measured for each beer-taste beverage. The measurement results are shown in Table 4. In the beer-taste beverage to which 3 U / mL transglucosidase was added per cold barley juice in the fermentation step, the isomaltose content was reduced to less than 5 mg / L. In the beer-taste beverage to which 300 U / mL of transglucosidase was added per cold barley juice, the content of all three sugars was reduced to less than 5 mg / L.

[Example 4]
A beer-taste beverage was produced using a 200 L scale preparation facility. First, 40 kg of crushed malt and 160 L of charged water were put into the charging tank to produce a saccharified solution according to a conventional method. The obtained saccharified solution was filtered using a wort filter tank, hops were added to the obtained wort, and then the mixture was boiled. Then, the wort was transferred to a settling tank to separate and remove the settling, and then cooled to about 10 ° C. After adjusting the cold barley juice to 9.4% by mass of the extract, glucoamylase (manufactured by Amano Enzyme, product name: Gluczyme NLP) and transglucosidase (manufactured by Amano Enzyme, product name:) are adjusted to the amounts shown in Table 5. Transglucosidase L) was added respectively. The fermentation broth 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 (mass%) of each beer-taste beverage was measured. The measurement results are shown in Table 5. 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. Since it contains alcohol, the appearance extract is not an extract in the original sense (soluble evaporation residue = genuine extract). Appearance extracts also include extracts other than sugars such as dietary fiber and ash. However, in this example, since the conditions other than the enzyme used are the same, it is considered that the components other than sugar in each beer-taste beverage are equivalent.

As a result, it was confirmed that the appearance extract was reduced and the sugar content was reduced in the test 1 to 2 samples to which the enzyme was added, as compared with the control sample to which no enzyme was added. The decrease in the appearance extract was more remarkable and the sugar content was further decreased in the test 2 sample in which the transglucoamylase was added in combination than in the test 1 sample in which only the transglucosidase was added.

A sensory test was conducted on the grain aroma and richness of the two test samples by a panel of four experts. The evaluation was based on 5 grades of 1 to 5 points (grain aroma and richness), with 2 points for commercially available low-malt beer with a malt usage ratio of less than 25% and a sugar content of less than 0.5 g / 100 mL. The case where it felt almost not felt was set to 1, and the case where it felt very strongly was set to 5.). As a result, the evaluation of the test 2 samples was that the grain aroma was 3.75 and the richness was 3.75, both of which were higher than those of the commercially available low-malt beer to be compared. In particular, the flavor of the test 2 sample was good flavor quality like beer without any unpleasant aroma derived from raw materials such as those caused by the addition of enzymes and auxiliary raw materials. From this result, it is clear that the production method according to the present invention can produce a beer-taste beverage having an excellent grain aroma and richness by increasing the malt use ratio without increasing the sugar content.

[Reference example 1]
A beer-taste beverage was produced using a 200 L scale preparation facility. First, 40 kg of crushed malt and 160 L of charged water were put into the charging tank to produce a saccharified solution according to a conventional method. The obtained saccharified solution was filtered using a wort filter tank, hops were added to the obtained wort, and then the mixture was boiled. Then, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 5, 10, or 15 ° C. After adjusting these cold barley juices to 7.3% by mass of the extract, they are 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 quantification kit (manufactured by Cayman Chemical, product name: Glycerol Colorimetric Assay Kit). Furthermore, the sensory evaluation of each beer-taste beverage was performed by a panel of 5 people. Table 6 shows the results of quantification and sensory evaluation of glycerol. During the sensory evaluation, the number at the end of the comment indicates the number of panels that made the comment. It was observed that the higher the fermentation temperature, the higher the glycerol concentration in the beer-taste beverage.

According to the method for producing a fermented malt beverage according to the present invention, a fermented malt beverage having a sufficiently reduced sugar content can be produced even when the ratio of malt used in the fermented 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-taste beverages made from malt, including beer.

Claims (4)

Malt is used as a raw material, and the amount of malt used is 65 to 100% by mass in the fermentation raw material.
In the fermentation process, transglucosidase and glucoamylase are added to
A method for enhancing the richness of a fermented malt beverage, which comprises a sugar content of less than 0.5 g / 100 mL in the produced fermented malt beverage. The method for enhancing the richness of 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 enhancing the richness of a fermented malt beverage according to claim 1 or 2, wherein the fermentation step is carried out at 5 to 15 ° C. A fermented malt beverage characterized in that the amount of malt used is 50 to 100% by mass in the fermented raw material and the sugar content is less than 0.5 g / 100 mL.