JP2023165381A - Method for producing foamable malt beverage - Google Patents

Abstract

To provide a foamable malt beverage with improved foam retentivity.SOLUTION: A foamable malt beverage production method with improved foam retentivity is provided. In its production process, a malt lipase inhibitor is added in the first stage of a saccharification step to reduce the content of higher fatty acid, which is a precursor of a foam retentivity inhibitor.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a sparkling malt beverage with improved foam retention. More specifically, in the production of sparkling malt beverages that use malt as part or all of the raw material, such as beer or low-malt beer, a malt lipase activity inhibitor is added during the manufacturing process of the sparkling malt beverage to create foam. It relates to a manufacturing method that improves durability.

White foam is one of the quality characteristics of sparkling malt beverages such as beer or happoshu. These bubbles are made up of hydrophobic proteins, isohumulone, etc. in addition to carbon dioxide gas. This white foam is a major feature of sparkling malt beverages such as beer, which is not found in other beverages, and is an important appearance quality.

Therefore, research has been reported on methods for improving the foam retention of these sparkling malt beverages and on substances that inhibit foam retention.
For example, methods for improving foam retention include the addition of linear glucan (Patent Document 1), the addition of indigestible dextrin (Patent Document 2), the addition of collagen peptide (Patent Documents 3 and 4), and the addition of a certain molecular weight. A method of containing a specific amount of protein (Patent Document 5), a method of adding 300 ppm or more of total polyphenols (Patent Document 6), etc. have been reported.

On the other hand, in research on foam retention inhibitors contained in beer, it has been reported that trihydroxyoctadecenoic acid (abbreviated as THOD), which has 18 carbon atoms, exhibits a stronger inhibitory effect than other free fatty acids (non-patent literature 1, 2). This hydroxy fatty acid is produced in the wort through lipid decomposition (generation of free fatty acids) by lipase during the saccharification process, and subsequent hydroperoxide generation of linoleic acid (denoted as C18:2) by malt lipoxygenase. It has been reported (Non-patent Documents 3 and 4) that
It has also been reported that prior to the decomposition of malt lipids by lipase, lipoxygenase acts on lipids to generate lipid peroxides, and then lipase acts to generate fatty acid hydroperoxides (Non-Patent Document 4). .
By the way, the above-mentioned THOD is also a precursor of trans-2-nonenal, which is the main cause of the cardboard odor produced when beer is stored. Therefore, suppressing the formation of THOD contributes to improving foam retention and further contributes to suppressing cardboard odor. Therefore, malt lipoxygenase has attracted attention, and there have been reports on the development of lipoxygenase-deficient barley breeding and the utilization of the malt (Non-Patent Document 4), but its use is limited.

JP2015-223163 JP2016-52327 JP2019-118283 JP2020-103209 JP2019-62836 JP2020-10661

Seizo Yabuuchi, Jokyo, 75(4), 273 (1980) Kiyoshi Takoi, Jokyo, 111(4), 185 (2016) Naoyuki Kobayashi, Jokyo, 89(9), 686 (1994) Kiyoshi Takoi, Jokyo, 110(7), 478 (2015)

Therefore, we focused on malt lipase as a technology that can broadly and universally suppress the production of THOD. That is, it was thought that if this lipase activity could be suppressed, free fatty acids would be reduced, and as a result, the production of THOD could be suppressed, and improvement in the foam retention of sparkling malt beverages such as beer could be expected. Furthermore, it is thought that trans-2-nonenal is suppressed and cardboard odor is also suppressed.

The object of the present invention is to search for malt lipase activity inhibitors, and use the inhibitors to suppress lipase activity during saccharification in the preparation process, and to reduce the content of free fatty acids, which are the precursors of THOD. An object of the present invention is to provide a method for producing a sparkling malt beverage with improved foam retention.

As a result of intensive research to solve the above problems, the present inventors discovered that pancreatic lipase inhibitors and tea catechins have malt lipase inhibitory activity. Furthermore, by adding these inhibitors during the manufacturing process of sparkling malt beverages, especially at the beginning of the brewing process (saccharification process), the free fatty acid content in the saccharified wort decreases, resulting in a reduction in the content of free fatty acids in products obtained through fermentation and aging. The present inventors have discovered that the foam retention of a sparkling malt beverage can be improved, and have completed the present invention.

The lipase inhibitor used in the present invention needs to be added before malt lipase takes effect in the saccharification process, and the amount added is preferably changed depending on the activity strength of malt lipase. . That is, when malt with weak lipase activity is used, only a small amount is required, whereas when malt with strong lipase activity is used, the amount of inhibitor added is increased. Therefore, it is good to know the malt lipase activity strength in advance.

In the method of the present invention, instead of using lipoxygenase-deficient malt for the purpose of reducing THOD in wort, the content of free higher fatty acids, which are the precursors of THOD, is reduced by using a malt lipase inhibitor, and fermentation and aging are carried out. This technology makes it possible to provide sparkling malt beverages with improved foam retention through a process. In particular, the use of catechin, which is a tea extract, is highly practical as a lipase inhibitor.

A diagram showing the influence of “cetilistat” addition on lipase activity. A diagram showing the influence of the amount of catechin solution added on malt lipase activity. Schematic diagram of a light transmission device for measuring foam retention time.

The present invention involves adding a malt lipase inhibitor especially in the early stage of the preparation process of malt and auxiliary raw materials, obtaining wort after the saccharification process, fermenting and maturing it, and producing foaming malt with improved foam retention. Consists of beverage manufacturing methods.

The lipase inhibitor used in the present invention has the effect of suppressing lipase activity in malt and reducing the content of free higher fatty acids, which are precursors of THOD, in wort.

In the present invention, a sparkling malt beverage is a beverage that uses malt as part or all of the raw material and undergoes saccharification, fermentation and maturation, and has effervescent properties due to carbon dioxide gas.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples.

(Inhibitory activity test against malt lipase)
As a result of examining the lipase inhibitory activity of various chemical products and food materials, we found that pancreatic lipase inhibitors, specifically the brand name "Cetilistat" (manufactured by Tokyo Kasei Kogyo Co., Ltd.), and tea extract are shown below. Tea catechin products, specifically the product name "Polyphenon 70S" (registered trademark): manufactured by Mitsui Norin Co., Ltd. (hereinafter referred to as "Polyphenon") and the product name "Sunfenon 90LB-OP" (registered trademark): Taiyo It was discovered that a product manufactured by Kagaku Co., Ltd. (hereinafter referred to as "Sunfenon") has inhibitory activity.

Here, lipase activity measurement was based on the following method. That is, the measurement was performed with reference to a measurement method using olive oil as a substrate.
▲1▼ Preparation of substrate emulsion 18.5 g of Kuraray Poval PVA117 (Kuraray Co., Ltd.) and 1.5 g of Kuraray Poval PVA205 (Co., Ltd.) were dissolved in warm water to make a total volume of 1 L, and this was used as a PVA liquid. 75 mL of this PVA solution and 22.9 g of olive oil (Kanto Kagaku Co., Ltd.) were homogenized for 10 to 15 minutes at 10° C. or lower without introducing air using a Polytron (Kinematica) to obtain a substrate emulsion. This substrate emulsion was stored refrigerated and homogenized again before use.
▲2▼ Enzyme Activity Measurement When the malt extract was used as an enzyme agent, 5 mL of substrate emulsion and 4 mL of 0.05M phosphate buffer (pH 7.0) were placed in an Erlenmeyer flask and mixed. After preheating at 50°C for 5 minutes, 1 mL of enzyme agent was added and reacted at 50°C for 20 minutes.
In addition, when using malt powder as it is as an enzyme agent, mix 5 mL of substrate emulsion and 4 mL of 0.1 M McIlvaine buffer (pH 5), preheat at 50°C for 5 minutes, and then add 2 g of ground malt. The reaction was carried out at 50°C for 60 minutes.
In either case, after the reaction, 20 mL of acetone:ethanol mixture (1:1) was added to stop the reaction, 5 drops of phenolphthalein solution was added, and neutralization titration was performed with 0.05 M NaOH. In addition, when the crushed malt product was used as an enzyme agent, neutralization titration was performed using a pH meter. As a blank, the reaction was performed without an enzyme agent, and after the reaction was completed, an enzyme agent was added before neutralization titration.
▲3▼ Lipase extraction method from malt Malt was ground with an electric coffee mill (Kalita Co., Ltd., Dial 9) and used as an enzyme agent. Alternatively, add 20 mL of 0.05 M phosphate buffer (pH 7.0) to 15 g of ground malt, mix for 5 minutes, centrifuge the mixture at 10°C and 1,500 rpm for 20 minutes, and use the resulting supernatant to pass malt lipase. It was used as an extract.

(1) Lipase inhibitory effect of the pancreatic lipase inhibitor "Cetilistat" The lipase activity inhibitory effect of "Cetilistat" (40 mg dissolved in 10 mL of DMSO solution) was compared with a commercially available microbial lipase (product name: "Lipase AY "Amano"30SD"). , manufactured by Amano Enzyme Co., Ltd.), and malt lipase (extract of crushed malt product).

As shown in FIG. 1, when 1 mL of "cetilistat" solution was added to the lipase activity measurement solution, the activity of both enzyme agents was inhibited.

(2) Lipase inhibitory effect of tea catechin products "Polyphenon" and "Sunfenon" (both 40 mg/10 mL aqueous solution) were used as tea catechin products to examine their inhibitory effects on crushed malt lipase products.

As shown in Figure 2, both catechin products inhibited malt lipase activity.

(Production of ale-type beer using pancreatic lipase inhibitor “cetilistat”)
(Manufacture of beer)
Brewing was carried out using a beer kit (Advanced Brewing Co., Ltd. Ale Type Beer Kit, A03-F10) in the following manner. 1.9 kg of crushed malt was added to 4.7 L of water and heated to 40°C. After holding at 40°C for 20 minutes (protein suspension), the mixture was held at 66°C to 68°C for 90 minutes (saccharification suspension). After stopping the saccharification, the product temperature was raised to 76°C and held for 10 minutes (enzyme inactivation). This moromi was filtered through a colander and separated into No. 1 wort and beer lees. Another 1 L of 76°C hot water was poured over the beer lees in the colander to collect No. 2 wort. After boiling the wort for 90 minutes, the cooled wort was collected. An activated yeast suspension was added to this cooled wort and fermented at 20°C for one week to prepare young beer.
The young beer was fermented for one week at 4°C, after which time the fermented beer was transferred to a pressurized tank. After the pressurized tank was allowed to stand at 4° C. overnight, the beer in the tank was filled into 500 mL bottles using a hand filler, and the bottles were immediately capped.

(Test plot and control plot)
In the test group, 130 mL of "cetilistat" solution (400 mg/DMSO 100 mL) was added to the brewing water before adding malt during preparation, and in the control group, wort was prepared using the above method and beer was brewed using additive-free brewing water. .

The free fatty acid content in wort and beer was measured by the following method. 150 mL of wort or deaerated beer was used as a sample, and 99% ethanol was added to the wort so that the alcohol concentration was 5%. 1 mL of internal standard substance (internal standard), 2 mL of concentrated hydrochloric acid, and 12.9 g of NaCl were added to each sample and stirred and dissolved. An ethyl benzoate solution (100 μL/100 mL hexane) was used as an internal standard. The above-treated sample was transferred to a separatory funnel, 300 mL of a chloroform:methanol mixture (3:1) was added, and the mixture was mixed for 1 minute. After standing for 75 minutes, only the lower layer was collected in an eggplant-shaped flask and concentrated using a rotary evaporator at 35 to 50°C. This lipid concentrate was methyl esterified using Solutions A and C of the "Fatty Acid Methylation Kit" (Nacalai Tesque Co., Ltd.), and the free fatty acid content was measured by GC-MS analysis.
In the GC-MS analysis, the same vial was measured twice, and the average value of the peak areas was determined. In addition, when it was measured twice and detected only once, only one value was adopted. The free fatty acid content was expressed as a peak area and a relative ratio when the peak area of the internal standard (ethyl benzoate) was set to 1.

(Free fatty acid content of wort)
Table 1 shows the free fatty acid content of the wort. The total free fatty acid content in the test group (product added with "cetilistat" solution) was reduced to 83% of that in the control group (product without additives). Furthermore, while C18:2 was detected in the additive-free product, it was not detected at all in the "cetilistat" solution-added product.

The free fatty acid content of young beer and bottled beer was also measured, and in both cases, a decrease in free fatty acid content was observed in the test group (product added with "cetilistat" solution) compared to the control group (product without additives).

(Gas pressure of bottled beer in test area and control area)
When we measured the gas pressure of the bottled products, as shown in Table 2, the gas pressure was slightly higher in the control group (additive-free product), but no major difference was observed between the test group and the control group. .

(Measurement of foam retention time of bottled beer)
The foam retention time of bottled beer was measured according to the method of Asano et al. That is, using the light transmitting device shown in the schematic diagram of Fig. 3, a bottled product that has been left to stand for at least one night to reach a temperature of around 6°C is immediately placed at a certain height (for example, 4 cm above the top of the glass) after opening. Pour it into a glass. The time when the foam reached the top of the glass was the start of measuring the foam retention time, and the time when the light from the light bulb shining from below the glass was visible from the beer surface was the end point of the foam retention time.
Each bottle was measured only once, and 4 to 6 bottles were used, and the average value of the measured values excluding the maximum and minimum values was determined.

As shown in Table 3, the test group (product added with "cetilistat" solution) had significantly improved foam retention time compared to the control group (product without additives).

(Production of ale-type beer using tea catechin “Polyphenon”)
(Beer production and test area and control area)

Brewing was carried out in the same manner as in Example 2 using a beer kit (Advanced Brewing Co., Ltd. Ale type beer kit, A03-F10).

For the test plot, wort was prepared by dissolving 1,080 mg of "Polyphenon" in 4.7 L of water before adding malt. In the control group, wort was prepared using additive-free brewing water.

(Free fatty acid content of wort)
As shown in Table 4, the total free fatty acid content and C18:2 content of the test group (products with addition of "polyphenon") were both reduced by about half compared to the control group (products without additives).

Furthermore, both the test and control worts were fermented, and after post-fermentation the young beer was bottled for component analysis. As shown in Table 5, no major difference was observed between the two.
Similarly, no large differences were observed regarding flavor components.

The foam retention time of the bottled products was measured in the same manner as in Example 2, and as shown in Table 6, the test group (products with "Polyphenon" added) had a foam retention time of about 10% compared to the control group (products without additives). % foam retention time improved.

(Production of Pilsner-type beer using tea catechin “Polyphenon”)

(Beer manufacturing method)
In accordance with the brewing method of Example 2, the raw material malt was replaced with domestic malt, the hops were replaced with Hallertau hop pellets, the yeast was replaced with lager yeast, and the protein resting temperature was changed to 50°C and the fermentation temperature was changed to 12°C. produced beer.

(Test plot and control plot)
In the test group, 10 g of "Polyphenon" was dissolved in the brewing water and then malt was added to prepare wort. In the control group, wort was prepared with additive-free brewing water and beer was brewed in each case.

(Component analysis and foam retention time of Pilsner type beer)
Table 7 shows the results of component analysis of the Pilsner-type beers produced in the above-described manner in the test group (products with "Polyphenon" added) and the control group (products without additives). Note that the foam retention time was measured by the NIBEM method.
As shown in Table 7, in the case of lager type beer as well, the foam retention time could be improved by about 10%, similar to ale type beer.

Claims (5)

A method for producing a sparkling malt beverage with improved foam retention, which comprises adding a malt lipase activity inhibitor in the process of producing the sparkling malt beverage. 2. The method for producing a sparkling malt beverage with improved foam retention according to claim 1, wherein the malt lipase inhibitor is a pancreatic lipase inhibitor or tea catechin. 3. The method for producing a sparkling malt beverage according to claim 1, wherein a malt lipase inhibitor is added before the saccharification step in the manufacturing process of the sparkling malt beverage to improve foam retention. 4. The method for producing a sparkling malt beverage according to claim 1, wherein the foam retention is improved by adding a malt lipase inhibitor to the brewing water in the process for producing the sparkling malt beverage. The method for producing a sparkling malt beverage according to any one of claims 1 to 4, characterized in that the sparkling malt beverage is beer, low-malt beer, sparkling liqueur, or non-alcoholic beer, and has improved foam retention.