JP2892684B2 - Beverage manufacturing method - Google Patents

Beverage manufacturing method

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Publication number
JP2892684B2
JP2892684B2 JP1135567A JP13556789A JP2892684B2 JP 2892684 B2 JP2892684 B2 JP 2892684B2 JP 1135567 A JP1135567 A JP 1135567A JP 13556789 A JP13556789 A JP 13556789A JP 2892684 B2 JP2892684 B2 JP 2892684B2
Authority
JP
Japan
Prior art keywords
liquid
fraction
chromatographic separation
fermentable
sugar
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP1135567A
Other languages
Japanese (ja)
Other versions
JPH02312576A (en
Inventor
勉 千田
雅男 田村
正健 谷村
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nippon Rensui Co
Kirin Brewery Co Ltd
Original Assignee
Nippon Rensui Co
Kirin Brewery Co Ltd
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Filing date
Publication date
Application filed by Nippon Rensui Co, Kirin Brewery Co Ltd filed Critical Nippon Rensui Co
Priority to JP1135567A priority Critical patent/JP2892684B2/en
Publication of JPH02312576A publication Critical patent/JPH02312576A/en
Application granted granted Critical
Publication of JP2892684B2 publication Critical patent/JP2892684B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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  • Non-Alcoholic Beverages (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
  • Treatment Of Liquids With Adsorbents In General (AREA)

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、清涼飲料および酒類の製造方法に関する。The present invention relates to a method for producing soft drinks and alcoholic beverages.

〔従来の技術〕[Conventional technology]

近年、清涼飲料においてはアルコール含有量1Vol%未
満のいわゆる発酵性飲料が、また酒類においては低アル
コール酒類の需要が増大している。従来の発酵性飲料あ
るいは低アルコール酒類の製造方法として下記の製造方
法1〜4が挙げられる。
In recent years, demand for so-called fermentable beverages having an alcohol content of less than 1 Vol% in soft drinks and low alcohol liquors in alcohol has been increasing. The following production methods 1 to 4 may be mentioned as methods for producing conventional fermentable beverages or low alcohol liquors.

製造方法1(脱アルコール法):通常の発酵を行った
後、発酵液を濃縮してアルコールのみを除去する方法。
Production method 1 (dealcoholization method): A method in which fermentation liquor is concentrated after normal fermentation to remove only alcohol.

製造方法2(発酵瞬時停止法):通常の発酵工程におい
て、所望の低アルコール含有量に達した瞬間に発酵を停
止する方法。
Production method 2 (instantaneous fermentation stop method): A method of stopping fermentation in a normal fermentation step as soon as a desired low alcohol content is reached.

製造方法3(混合法):通常の発酵工程を経た発酵液
に、所望のアルコール含有量となるように未発酵液等を
混合する方法。
Production method 3 (mixing method): a method in which an unfermented liquid or the like is mixed with a fermented liquid having passed through a normal fermentation step so as to have a desired alcohol content.

製造方法4(特殊微生物法):アルコール生成能の低い
酵母、あるいは特殊な微生物を利用して発酵を行う方
法。
Production method 4 (special microorganism method): A method of performing fermentation using a yeast having a low alcohol-producing ability or a special microorganism.

〔発明が解決しようとする課題〕[Problems to be solved by the invention]

しかしながら、上述した従来の製造方法のうち、製造
方法1(脱アルコール法)は、発酵した時点でアルコー
ル含有量が1%以上となることが多く、この場合、酒税
法上の酒となるために酒税が課せられるという問題があ
るとともに、濃縮機等の従来不要な設備が必要となるた
め製造コストが高くなるという問題もある。また、製造
方法2(発酵瞬時停止法)では、アルコールの生成と同
時に香味成分の生成および不快臭の放出が行われる発酵
工程が途中で停止されることにより、自然な発酵風味を
有した完全な製品を得ることができないという問題があ
る。製造方法2は、また、未発酵液を製品中に含むこと
ともなる。製造方法3(混合法)においても上記と同様
の問題がある。さらに、製造方法4(特殊微生物法)で
は、アルコール生成能の低い酵母等により発酵が行なわ
れるが、アルコール生成能の低い酵母等は同時に香味成
分の生成能および不快臭の放出能も低いため、製造方法
2および製造方法3と同様の問題を有している。
However, among the above-mentioned conventional production methods, production method 1 (dealcoholization method) often has an alcohol content of 1% or more at the time of fermentation. In addition to the problem that a liquor tax is imposed, there is also a problem that manufacturing costs are increased because conventionally unnecessary equipment such as a concentrator is required. Further, in the production method 2 (instantaneous fermentation stop method), the fermentation step in which the generation of the flavor component and the release of the unpleasant odor are performed at the same time as the production of the alcohol is stopped in the middle, so that a complete fermentation flavor having a natural fermented flavor is obtained. There is a problem that products cannot be obtained. The production method 2 also includes an unfermented liquid in the product. Manufacturing method 3 (mixing method) also has the same problem as described above. Furthermore, in the production method 4 (special microbial method), fermentation is performed using yeast or the like having a low alcohol-producing ability. However, yeast or the like having a low alcohol-producing ability also has a low flavor-forming ability and an unpleasant odor-releasing ability at the same time. It has the same problem as the manufacturing method 2 and the manufacturing method 3.

そこで、本発明は所望のアルコール含有量を有し、か
つ不快臭がなく自然が発酵風味をもつ飲料の製造方法を
提供することを目的とする。
Therefore, an object of the present invention is to provide a method for producing a beverage having a desired alcohol content, having no unpleasant odor, and having a naturally fermented flavor.

〔課題を解決するための手段〕[Means for solving the problem]

本発明は、穀物を製麹若しくは糖化した糖化液または
発酵性糖類を含有する植物の原料糖液を、クロマトグラ
フ分離法により発酵性糖類に富む画分と他の成分に富む
画分とに分離し、該他の成分に富む画分を発酵させるよ
うに構成した。
The present invention separates a saccharified solution obtained by koji-making or saccharifying a grain or a raw material sugar solution of a plant containing fermentable saccharides into a fraction rich in fermentable saccharides and a fraction rich in other components by a chromatographic separation method. Then, it was configured to ferment the fraction rich in the other components.

本発明によれば、クロマトグラフ分離法によって原料
糖液から発酵性糖類(単糖類、2糖類および3糖類)に
富む画分を選択的に除去した後に発酵させることによ
り、所望のアルコール含有量を有し、かつ不快臭がなく
自然な発酵風味をもつ飲料を製造することができる。
According to the present invention, a fermentable saccharide (monosaccharide, disaccharide, and trisaccharide) -rich fraction is selectively removed from a raw sugar liquid by a chromatographic separation method, and then fermentation is performed, so that a desired alcohol content is reduced. A beverage having a natural fermented flavor having no unpleasant odor can be produced.

本発明は、通常の酵母の発酵により生成れるアルコー
ルは、その大部分が原料糖液中に含まれる発酵性糖類か
ら生成されることに着目してなされたもので、原料糖液
中の他の成分にできるだけ影響を与えずに発酵性糖類を
選択的に除去したものを発酵に供することにより、常法
に従って発酵を行ってもアルコール含有量が低く自然な
発酵風味をもつ飲料を製造するものである。
The present invention has been made by paying attention to the fact that alcohol produced by ordinary yeast fermentation is mostly produced from fermentable saccharides contained in the raw sugar liquid, and other alcohols in the raw sugar liquid are used. By subjecting the fermented saccharide to the fermented product with selective removal of the fermentable saccharides without affecting the ingredients as much as possible, it produces a beverage with a low alcohol content and a natural fermented flavor even when fermented according to a conventional method. is there.

穀物を製麹若しくは糖化した糖化液または発酵性糖類
を含有する植物の原料糖液中の主要成分は、発酵性糖類
を除けば無機塩類、有機酸類、多糖類、アミノ酸類等で
ある。したがって、これらの成分に対する親和力と発酵
性糖類に対する親和力とが異なる分離剤を用いれば、ク
ロマトグラフ分離法によって発酵性糖類に富む画分とそ
の他の成分に富む画分とに分離することができる。例え
ば、Na型またはK型の強酸性陽イオン交換樹脂を充填し
たカラムに原料糖液を供給し、次いで水を供給してカラ
ム中で原料糖液を十分に展開すると、各成分は以下の順
序で流出する。
Main components in a saccharified solution obtained by koji-making or saccharifying a grain or a raw material sugar solution of a plant containing a fermentable saccharide are inorganic salts, organic acids, polysaccharides, amino acids, and the like, except for the fermentable saccharide. Therefore, if a separating agent having a different affinity for these components and a different affinity for fermentable saccharides is used, it can be separated into a fraction rich in fermentable saccharides and a fraction rich in other components by a chromatographic separation method. For example, when a raw sugar solution is supplied to a column filled with a strongly acidic cation exchange resin of Na type or K type, and then water is supplied to sufficiently develop the raw sugar solution in the column, the components are arranged in the following order. Leaked at

無機塩類→多糖類および有機酸類→2糖類→単
糖類→アミノ酸類 そこで、流出液からおよびの部分(発酵性糖類に
富む画分)を除くと、発酵性糖類の含有量が少ないにも
かかわらず、旨味、コク、風味等に大きな影響を与える
多糖類、有機酸類およびアミノ酸類等を十分に含有した
原料糖液を得ることができる。
Inorganic salts → polysaccharides and organic acids → disaccharides → monosaccharides → amino acids Therefore, when the effluent and the part (fermentable saccharide-rich fraction) are removed, the fermentable saccharide content is low. In addition, a raw sugar solution sufficiently containing polysaccharides, organic acids, amino acids, and the like, which greatly affect umami, richness, flavor, and the like can be obtained.

クロマトグラフ分離法としては各種の方式が開発され
ているが、本発明では発酵性糖類と他の成分とを所望の
程度に分離できるものであれば、任意の方式を採用する
ことができる。例えば、Na型またはK型の強酸性陽イオ
ン交換樹脂のように、原料糖液中の或る成分に対しては
発酵性糖類に対するよりも弱い親和力を示すが、他の成
分に対しては発酵性糖類に対するよりも強い親和力を示
すようなものを分離剤とする場合には、特開昭63−1581
05号公報に開示されている方式、すなわち原料中の各成
分と分離剤との親和力の強弱に従い、親和力の弱い成分
に富む画分、親和力の強い成分に富む画分、および両者
の中間の親和力を示す成分に富む画分の3つに分画する
方式を採用することができる。この方式によれば、原料
糖液を無機塩類、多糖類および有機酸類に富む画分、単
糖類、2糖類、3糖類に富む画分、およびアミノ酸類に
富む画分の3つに効率良く分画できるので、中間の発酵
性糖類(単糖類、2糖類、3糖類)に富む画分を除く前
後の画分を一緒にして後工程である発酵に供することに
より本発明を実施することができる。この場合には、前
後の画分を一緒にして取得してよい。また、発酵性糖類
に富む画分の前後の画分が分離することなく一つの画分
となるように、すなわち、発酵性糖類に富む画分と他の
成分に富む画分との2つに分画するような分離条件を定
めることもできる。なお、発酵に供する画分と発酵性糖
類に富む画分とに、他の画分中の成分が混入するのをど
の程度許容するかは、分離効率と発酵に供する画分の収
率、およびその中に許容される発酵性糖類の量を勘案し
て適宜決定すればよい。そして、クロマトグラフ分離の
際の分離剤の種類、原料糖液と脱離剤である水との比
率、分離剤に対する原料糖液の負荷、液の流量、温度そ
の他の分離条件を適宜選択することにより、発酵性糖類
以外の成分にはほとんど変化はないが、発酵性糖類に富
む画分を選択的に除去して発酵性糖類の比率が所望の値
にまで低下した原料糖液を取得することができる。
Various methods have been developed as chromatographic separation methods. In the present invention, any method can be employed as long as the fermentable saccharide and other components can be separated to a desired degree. For example, like a strongly acidic cation exchange resin of Na type or K type, it shows a weaker affinity for some components in the raw sugar solution than for fermentable saccharides, but fermentation for other components. When a separating agent having a higher affinity for sex sugars is used as the separating agent, JP-A-63-1581 is used.
No. 05, i.e., according to the strength of the affinity between each component in the raw material and the separating agent, the fraction rich in the component with low affinity, the fraction rich in the component with high affinity, and the intermediate affinity between the two A method of fractionating into three fractions rich in components can be adopted. According to this method, the raw sugar solution is efficiently separated into three fractions: a fraction rich in inorganic salts, polysaccharides and organic acids, a fraction rich in monosaccharides, disaccharides, trisaccharides, and a fraction rich in amino acids. The present invention can be carried out by combining the fractions before and after excluding the fractions rich in intermediate fermentable saccharides (monosaccharides, disaccharides, and trisaccharides) and subjecting them to fermentation in the subsequent step. . In this case, the front and rear fractions may be acquired together. Also, the fraction before and after the fermentable sugar-rich fraction is separated into one fraction without being separated, that is, into two fractions: a fermentable sugar-rich fraction and another component-rich fraction. Separation conditions for fractionation can also be determined. The fraction to be subjected to fermentation and the fraction rich in fermentable saccharides are tolerated to the extent that components in other fractions are mixed, depending on the separation efficiency and the yield of the fraction to be subjected to fermentation, and The amount may be appropriately determined in consideration of the amount of fermentable saccharides allowed therein. Then, the kind of the separating agent in the chromatographic separation, the ratio of the raw sugar liquid to the water as the desorbing agent, the load of the raw sugar liquid to the separating agent, the flow rate of the liquid, the temperature and other separation conditions are appropriately selected. By the above, the components other than the fermentable sugars hardly change, but the fraction rich in the fermentable sugars is selectively removed to obtain a raw sugar liquid in which the ratio of the fermentable sugars has decreased to a desired value. Can be.

本発明で対象とする原料糖液は、白米、麦等の穀類を
原料とする場合、麹菌を用いて公知の方法により製麹・
糖化・濾過を行って得た清澄な糖化液を用いる。また、
発酵性糖類を含んだ砂糖きび、果実あるいは野菜の搾汁
液等を原料糖液とする場合には、濾過その他の手段によ
り清澄化した搾汁液等をそのまま原料糖液として用いて
もよく、また原料の種類に応じて、市販の糖化酵素によ
り糖化を行ってもよい。
When the raw sugar liquid targeted in the present invention is made from cereals such as white rice and wheat, the koji-produced and koji-produced products can be prepared by a known method using koji mold.
A clear saccharified solution obtained by saccharification and filtration is used. Also,
When a sugar cane containing fermentable sugars, a juice of fruits or vegetables, etc. is used as a raw sugar liquid, a juice or the like clarified by filtration or other means may be used as a raw sugar liquid as it is. Depending on the type, saccharification may be performed with a commercially available saccharification enzyme.

糖化に使用する麹菌には特に制限はなく、所定の発酵
飲料を得るために公知の麹菌から選択することができ
る。この場合、クエン酸を生成する麹菌としては、アス
ペルギルス・ニガー(Asp.niger)、アスペルギルス・
アワモリ(Asp.awamori)等が挙げられるが、これらの
麹菌の中でもアスペルギルス・アワモリに属するアスペ
ルギルス・リューキューエンシス(Asp.luchuensis)、
アスペルギルス・オリザエ(Asp.oryzae)が好ましい。
The koji mold used for saccharification is not particularly limited, and can be selected from known koji molds to obtain a predetermined fermented beverage. In this case, Aspergillus niger (Asp.niger), Aspergillus
Awamori (Asp. Awamori) and the like. Among these koji molds, Aspergillus luchuensis (Asp. Luchuensis) belonging to Aspergillus awamori,
Aspergillus oryzae is preferred.

また、穀類を原料とする場合、上記の製麹工程の条件
により、麹に糖化力の強弱等のバラツキが生じる事もあ
るので、少量の糖化酵素を添加してもよい。
When cereals are used as a raw material, a small amount of saccharifying enzyme may be added to the koji since the koji may vary in saccharifying power depending on the conditions of the koji making step.

濾過による清澄化の程度は、糖化液または搾汁液いず
れの場合も、分光光度計を用いて透過距離10mmの石英セ
ルに試料液(糖度(Brix%)を1に調整した試料液)を
入れ720nmの波長で測定した吸光度が0.05以下とするこ
とが好ましい。濾過方法は上記の条件を満足するもので
あれば如何なる方法でもよい。クロマトグラフ分離処理
を行う際に原料糖液中に濁りがあると分離効率が低下す
るので、このような場合にはケイソウ土濾過等の精密濾
過を行うことが好ましい。
Regarding the degree of clarification by filtration, in both cases of the saccharified solution and the squeezed solution, a sample solution (sample solution in which the sugar content (Brix%) was adjusted to 1) was placed in a quartz cell having a transmission distance of 10 mm using a spectrophotometer at 720 nm. It is preferable that the absorbance measured at a wavelength of 0.05 or less. The filtration method may be any method as long as the above conditions are satisfied. When the raw sugar liquid is turbid during the chromatographic separation treatment, the separation efficiency is reduced. In such a case, it is preferable to perform fine filtration such as diatomaceous earth filtration.

本発明では、クロマトグラフ分離を効率的に行うとと
もに、微生物汚染の危険性を排除するために、クロマト
グラフ分離前に予め上述した原料糖液を糖度(Brix%)
50以上に濃縮することが好ましい。この濃縮には公知の
各種の方法を用いることができるが、高温に加熱して濃
縮する方法では、原料糖液の糖とアミノ酸等がメイラー
ド反応を起こして褐変、さらには焦げ臭等の異臭を生じ
るため好ましくない。したがって、例えば回転円錐式濃
縮法のように、比較的低温(50℃)で瞬間的に濃縮する
方法が好ましい。この濃縮液をクロマログラフ分離して
得た発酵性糖類の比率が相対的に低下した原料糖液は、
必要に応じて希釈した後、ビール酵母、ワイン酵母、ウ
ィスキー酵母、日本酒酵母等の中から製品飲料に付与し
たい発酵香の種類等に基いて選択した酵母を添加し、各
々の酵母に適した発酵条件において発酵を行う。発酵条
件は5〜25℃、発酵日数は2〜7日間と酵母の種類等に
より変り、殺菌条件は製造条件により殺菌温度、殺菌時
間とも変化する。この発酵液は、必要に応じて希釈した
後、公知の方法により濾過、殺菌、瓶詰めを行う。この
場合、殺菌による香りの変化を防ぐために、殺菌を行わ
ずに無菌濾過を行って生発酵性飲料を製造することも可
能である。なお、希釈は発酵の前後だけではなく、発酵
の途中で行うこともできる。
In the present invention, in order to efficiently perform chromatographic separation and to eliminate the risk of microbial contamination, the above-mentioned raw sugar solution is converted to a sugar content (Brix%) before chromatographic separation.
It is preferred to concentrate to 50 or more. Various known methods can be used for this concentration.However, in the method of concentrating by heating to a high temperature, the sugar and amino acids of the raw sugar solution cause a Maillard reaction, causing browning, and further, an unusual odor such as a burnt smell. It is not preferable because it occurs. Therefore, a method of instantaneously concentrating at a relatively low temperature (50 ° C.), such as a rotary conical concentration method, is preferred. The raw sugar liquid in which the ratio of the fermentable saccharide obtained by chromatographic separation of this concentrated liquid is relatively reduced,
After dilution if necessary, add yeast selected from beer yeast, wine yeast, whiskey yeast, sake yeast, etc. based on the type of fermentation aroma to be added to the product beverage, etc., and fermentation suitable for each yeast Perform fermentation under conditions. The fermentation conditions vary from 5 to 25 ° C., the fermentation days vary from 2 to 7 days, depending on the type of yeast and the like, and the sterilization conditions vary with the sterilization temperature and sterilization time depending on the production conditions. This fermented liquid is diluted, if necessary, and then filtered, sterilized, and bottled by a known method. In this case, in order to prevent a change in aroma due to sterilization, it is possible to produce a fresh fermentable beverage by performing aseptic filtration without performing sterilization. The dilution can be performed not only before and after fermentation but also during the fermentation.

〔実施例〕〔Example〕

以下、本発明の実施例を示して本発明を更に詳細に説
明する。
Hereinafter, the present invention will be described in more detail with reference to examples of the present invention.

実施例−1 穀類を製麹、糖化、濾過して得た清澄な糖化液を原料
糖液とする場合について以下に説明する。
Example 1 A case where a clear saccharified solution obtained by koji-making, saccharifying, and filtering cereals is used as a raw material saccharide solution will be described below.

1)製麹工程 洗浄・浸漬 白米を水洗後よく水を切り、白米1kgにつき約2lの水
を加えて12時間浸漬した。
1) Koji-making process Washing and immersion White rice was washed with water, drained well, and about 2 l of water was added per 1 kg of white rice and immersed for 12 hours.

蒸し・冷却 蒸しは、原料内の澱粉をアルファー化し、後述の麹菌
の増殖を容易にし、かつ殺菌を行うことを目的として行
われるものであり、上記で吸水・水切りの終了した白
米について、通常“こしき”と称される開放型の蒸し機
を用いて行った。この場合、蒸気が吹き上って30分経過
した後、“こしき”内の白米の一部を取り出し、手のひ
らで充分にこねて、やや粘りのある団子が形成できる状
態になったところで蒸しを終了した。通常、蒸しに30〜
60分程度を要し、蒸し終了の原料の水分は白米で37%、
麦で39%程度となることが好ましい。なお、大量処理す
る場合には、連続式蒸米機等を使用することもできる。
Steaming / cooling Steaming is performed for the purpose of pregelatinizing the starch in the raw material, facilitating the growth of koji molds described below, and sterilizing the rice. The test was carried out using an open steamer called "Koshiki". In this case, 30 minutes after the steam blows up, take out a part of the white rice in "Koshiki", knead it sufficiently with the palm, and steam it when it becomes possible to form a sticky dumpling. finished. Usually 30 to steaming
It takes about 60 minutes, and the raw material after steaming is 37% white rice,
It is preferably about 39% for wheat. In addition, when performing large-scale processing, a continuous steamed rice machine or the like may be used.

蒸しを終了した白米は、製麹の適温である35℃まで冷
却した。
The steamed white rice was cooled to 35 ° C., which is a suitable temperature for koji making.

麹菌の接種 本実施例では、アスペルギルス・リューキューエンシ
ス(Asp.luchuensis)およびアスペルギルス・オリザエ
(Asp.orzae)((株)秋田今野商店製)を用いた。麹
菌の接種量は原料の白米1Kgに対して1gを散布した。そ
の後の製麹工程は公知の方法に従った。
Inoculation of koji mold In this example, Aspergillus luchuensis (Asp. Luchuensis) and Aspergillus oryzae (Asp. Orzae) (manufactured by Akita Konno Shoten Co., Ltd.) were used. The inoculum amount of the koji mold was 1 g per 1 kg of white rice as a raw material. The subsequent koji making process followed a known method.

2)糖化工程 上記の製麹工程により得られた白米麹をステンレス製
容器に入れ、これに白米麹の4倍容量の温水(約50℃)
を加えた。容器内の品温を55℃とし、麹の沈降を防ぐた
めに攪拌機により攪拌(200rpm)を行いながら15時間保
持して糖化を終了させ、糖度(Brix%)約17の溶液を得
た。得られた糖化液の分析結果を第1表に示す。
2) Saccharification process Put the white rice koji obtained by the above koji making process into a stainless steel container, and add 4 times the volume of hot water (about 50 ° C) to the white rice koji.
Was added. The product temperature in the vessel was 55 ° C., and the mixture was kept for 15 hours while stirring (200 rpm) with a stirrer to prevent sedimentation of the koji, thereby completing the saccharification and obtaining a solution having a sugar content (Brix%) of about 17. Table 1 shows the analysis results of the obtained saccharified solution.

なお、品温を55℃の恒温に維持するために恒温機の中
で糖化を行ってもよく、あるいは温度、攪拌の制御が可
能な装置(例えば、(株)丸菱バイオエンジ社製“MD−
300型ジャーファーミンター”)を用いてもよい。
In addition, saccharification may be performed in a thermostat to maintain the product temperature at a constant temperature of 55 ° C., or a device capable of controlling the temperature and stirring (for example, “MD manufactured by Marubishi Bioengine Co., Ltd.” −
A 300 type jar fur minter ") may be used.

3)濾過工程 上記の糖化終了液をすみやかに冷却し、冷蔵室(5
℃)で20時間放冷した。放冷後、上澄液について紙濾過
を行い清澄な糖化液を得た。濾過液の波長720nmにおけ
る吸光度(Brix%=1に調整した濾過液を透過距離10mm
石英セルに入れて分光光度計で測定した吸光度)は、0.
04であった。
3) Filtration Step The above-mentioned saccharification-finished liquid is immediately cooled, and is cooled,
(C) for 20 hours. After cooling, the supernatant was filtered through paper to obtain a clear saccharified solution. Absorbance at a wavelength of 720 nm of the filtrate (Brix% = 1 adjusted filtrate at a transmission distance of 10 mm
The absorbance measured in a quartz cell with a spectrophotometer) is 0.
04.

4)濃縮工程 上記の濾過により得られた清澄な糖化液(Brix%=1
6.7)55.8kgをデ・ラバル−アルファラバル(Delaval−
Alfa−Laval)社製のセントリサーモ(centri−therm
o)回転円錐式濃縮機を用いて、真空度66cmHg、品温45
℃の条件で濃縮し、濃縮液約14kgを得た。得られた濃縮
液の化学分析値を第2表および第3表に示す。
4) Concentration step The clear saccharified solution (Brix% = 1) obtained by the above filtration
6.7) 55.8 kg of De Laval-Alfa Laval
Centri-therm manufactured by Alfa-Laval
o) Using a rotary cone concentrator, vacuum degree 66cmHg, product temperature 45
The mixture was concentrated under the condition of ° C. to obtain about 14 kg of a concentrated liquid. The chemical analysis values of the obtained concentrate are shown in Tables 2 and 3.

第2表および第3表に示されるように、濃縮液の糖度
は50以上(Brix%=64.1)であり、総アミノ酸量(mg/
l)は約4.6倍となっている。
As shown in Tables 2 and 3, the sugar content of the concentrate was 50 or more (Brix% = 64.1), and the total amino acid amount (mg /
l) is about 4.6 times.

5)クロマトグラフ分離工程 上記の濃縮工程により得られた濃縮液を水で希釈して
Brix%=59.8に調整して供試液とした。この供試液の糖
度の内訳は、図に示されるように、発酵性糖類によるも
の:Brix%=55.2;塩類・有機酸類によるもの:Brix%=
3.9;アミノ酸類によるもの:Brix%=0.7となっている。
そして、この供試液をNa型の強酸性陽イオン交換樹脂を
分離剤として充填した充填床を用いて、特開昭63−1581
05号公報に開示されているクロマログラフ分離法に準じ
た方法により、単糖類に富む画分と、その他の成分に富
む画分とに分離した。但し、無機塩類および有機酸類と
アミノ酸類とは分離する必要が無いので、これらは一つ
の画分として流出させた。また、原料糖液の供給工程の
次に、充填床の中間から脱離水を導入して、充填床の下
部に残存している発酵性糖類に富む成分を流出させる工
程を付加した。クロマログラフ分離の条件は下記の通り
である。
5) Chromatographic separation step The concentrate obtained in the above-mentioned concentration step is diluted with water.
The sample solution was adjusted to Brix% = 59.8. As shown in the figure, the sugar content of this test solution is based on fermentable sugars: Brix% = 55.2; based on salts and organic acids: Brix% =
3.9; amino acids: Brix% = 0.7.
Then, using this sample liquid in a packed bed filled with a Na type strongly acidic cation exchange resin as a separating agent, JP-A-63-1581 was used.
Separation into a monosaccharide-rich fraction and a fraction rich in other components was performed by a method according to the chromatographic separation method disclosed in Japanese Patent Publication No. 05-2005. However, since it was not necessary to separate the inorganic salts and organic acids from the amino acids, they were flowed out as one fraction. Further, a step of introducing desorbed water from the middle of the packed bed to flow out the fermentable saccharide-rich component remaining at the lower part of the packed bed was added to the step of supplying the raw sugar liquid. The conditions for chromatographic separation are as follows.

・クロマトグラフ分離装置:それぞれ同量の分離剤を充
填した4個の充填床を、液が循環し得るようにポンプを
介して直列に結合した装置。第一床の頂部に原料の導入
口を脱離水の導入口、第三床の頂部に脱離水の導入口、
第四床の底部に床からの流出液の抜出し口をそれぞれ設
けられている。
-Chromatographic separation device: a device in which four packed beds each filled with the same amount of separating agent are connected in series via a pump so that the liquid can circulate. An inlet for raw material at the top of the first bed, an inlet for desorbed water, an inlet for desorbed water at the top of the third bed,
At the bottom of the fourth bed, outlets for effluent from the floor are provided.

・分離剤 :ダイヤイオン UBK−530K ・分離剤量:1.81(l) ・分離操作:液温65℃で下記の5工程から成るサイクル
を反復。
・ Separation agent: Diaion UBK-530K ・ Amount of separating agent: 1.81 (l) ・ Separation operation: Cycle consisting of the following 5 steps at a liquid temperature of 65 ° C
Repeat.

工程(1):第一床に供試液を導入し、同時に第四床か
ら流出液(I)を抜出す。
Step (1): The test solution is introduced into the first bed, and at the same time, the effluent (I) is withdrawn from the fourth bed.

工程(2):第三床に脱離水を導入し、同時に第四床か
ら流出液(II)を抜出す。
Step (2): The desorbed water is introduced into the third bed, and simultaneously the effluent (II) is withdrawn from the fourth bed.

工程(3):液の導入−抜出しを中止し、充填床内の液
を循環させる。
Step (3): The liquid introduction / withdrawal is stopped, and the liquid in the packed bed is circulated.

工程(4):第一床に脱離水を導入し、同時に第四床か
ら流出液(III)を抜出す。
Step (4): The desorbed water is introduced into the first bed, and simultaneously the effluent (III) is withdrawn from the fourth bed.

工程(5):液の導入−抜出しを中止し、床内の液を循
環させる。
Step (5): Stop the introduction / withdrawal of the liquid and circulate the liquid in the bed.

上記の各工程の所要時間と液の流量は第4表の通りで
ある。
Table 4 shows the time required for each of the above steps and the flow rate of the liquid.

また、あるサイクルのおける流出液(I),(II)お
よび(III)の組成は第5表の通りであった。なお、分
析は液体クロマトグラフィーにより行い、流出順に第5
表のように区分した。検出は屈折計により行い、相当す
るショ糖の濃度で表示した。
The composition of the effluents (I), (II) and (III) in a certain cycle is as shown in Table 5. The analysis was performed by liquid chromatography, and the fifth
Classified as in the table. Detection was performed with a refractometer and indicated by the corresponding sucrose concentration.

流出液(I)と(II)とを一緒にして糖画分とし、流
出液(III)を非糖画分とした。原料の濃縮液および各
サイクルで得られた糖画分と非糖画分の成分の平均値は
第6表の通りである。
The effluents (I) and (II) were combined into a sugar fraction, and the effluent (III) was used as a non-sugar fraction. Table 6 shows the average values of the raw material concentrate and the components of the sugar fraction and the non-sugar fraction obtained in each cycle.

第6表に示されているように、組成比では単糖類(8
2.9%)、2糖類および3糖類(9.4%)の組成比が高
く、Brix%=59.8であった濃縮液から、糖画分(Birx%
=29.0)が分離除去されて非糖画分(Brix%=4.6)が
得られた。この非糖画分の糖度の内訳は、図に示される
ように、発酵性糖類によるもの:Brix%=2.0;塩類・有
機酸類によるもの:Brix%=2.2;アミノ酸類によるもの:
Brix%=0.4となっており、組成的には特に単糖類の組
成比が濃縮液に比べて大幅に低下(82.9%→6.4%)し
ている。すなわち、上述のクロマトグラフ分離により単
糖類、2糖類および3糖類からなる発酵性糖類が効率良
く除去(単糖類の除去率=98.8%、2糖類および3糖類
の除去率=40.3%)され、他方、旨味、コク、風味等に
大きく影響を与える無機塩類、多糖類、有機酸類(回収
率=87.7%)、アミノ酸類(回収率=100%)は、非糖
画分中に濃縮液中と同量程度残っている。したがって、
後述の発酵工程を終了した発酵液を希釈して嗜好に応じ
た調整を行うことが可能である。
As shown in Table 6, the monosaccharides (8
2.9%) From the concentrated liquid having a high disaccharide and trisaccharide (9.4%) composition ratio and Brix% = 59.8, a sugar fraction (Birx%
= 29.0) was separated and removed to obtain a non-sugar fraction (Brix% = 4.6). As shown in the figure, the breakdown of the sugar content of the non-sugar fraction is based on fermentable sugars: Brix% = 2.0; based on salts and organic acids: Brix% = 2.2; based on amino acids:
Brix% = 0.4, and the composition ratio of monosaccharides in particular is greatly reduced (82.9% → 6.4%) compared to the concentrated solution. That is, the fermentable saccharides consisting of monosaccharides, disaccharides and trisaccharides are efficiently removed by the above-mentioned chromatographic separation (removal rate of monosaccharides = 98.8%, disaccharide and trisaccharides = 40.3%), and Inorganic salts, polysaccharides, organic acids (recovery rate = 87.7%) and amino acids (recovery rate = 100%), which greatly affect umami, richness, flavor, etc., are in the non-sugar fraction as in the concentrated solution. About amount remains. Therefore,
It is possible to dilute the fermentation solution after the fermentation step described below and adjust it according to the taste.

6)発酵工程 上記のクロマトグラフ分離工程により得られた非糖画
分(Brix%=4.6)を発酵基質とし、ビール酵母である
サッカロマイセス・ウバラム(Sccharomyces.uvalum)
を使用して、発酵温度20℃、発酵日数3日間で発酵を行
った。
6) Fermentation process The non-sugar fraction (Brix% = 4.6) obtained by the above-described chromatographic separation process is used as a fermentation substrate, and brewer's yeast Saccharomyces uvalam (Sccharomyces.uvalum) is used.
Was used for fermentation at a fermentation temperature of 20 ° C. and fermentation days of 3 days.

7)濾過・殺菌・瓶詰工程 上記の発酵工程により得られた発酵液を公知の方法に
より濾過し、80℃で20分間の殺菌後に瓶詰をした。
7) Filtration, sterilization, and bottling steps The fermentation liquor obtained in the above fermentation step was filtered by a known method, and bottled after sterilization at 80 ° C for 20 minutes.

上述のようにして製造した低アルコールビールの分析
結果を第7表に示し、またこの低アルコールビールと従
来の脱アルコール法で製造された低アルコールビールに
ついて、男女各30人のパネルで2回試飲の7段階評価法
により比較した結果を第8表に示した。
The analysis results of the low alcohol beer produced as described above are shown in Table 7, and the low alcohol beer and the low alcohol beer produced by the conventional dealcohol method were tasted twice by a panel of 30 men and women. Table 8 shows the results of comparison by the 7-step evaluation method.

第7表および第8表に示したように、本発明により製
造された低アルコールビールは、アルコール含有量が少
ないにもかかわらず従来の脱アルコール法で製造された
低アルコールビールとは明らかに有意差がみられ、本発
明によりコク、香りに優れた低アルコールビールが得ら
れた。
As shown in Tables 7 and 8, the low alcohol beer produced according to the present invention is significantly more significant than the low alcohol beer produced by the conventional dealcoholization method despite the low alcohol content. A difference was observed, and a low alcohol beer excellent in body and aroma was obtained according to the present invention.

実施例−2 実施例−1の場合と同様に、濃縮果汁(Brix%は50以
上)にクロマトグラフ分離処理、発酵処理(発酵酵母は
ワイン酵母であるサッカロマイセス・セレビシアを使
用)等を施して、発酵性飲料を製造した。
Example-2 As in the case of Example-1, the concentrated fruit juice (Brix% is 50 or more) is subjected to chromatographic separation treatment, fermentation treatment (fermentation yeast uses Saccharomyces cerevisia which is wine yeast), and the like. A fermentable beverage was produced.

このように製造された発酵性飲料と、従来の脱アルコ
ール法により製造された発酵性飲料について、男女各60
人のパネルで2回試飲を行い、実施例−1と同様に7段
階評価法により比較し、結果を第9表に示した。
The fermented beverage produced in this way and the fermented beverage produced by the conventional dealcoholization method are 60
Tasting was performed twice with a human panel, and the results were compared by a 7-step evaluation method in the same manner as in Example 1, and the results are shown in Table 9.

第9表に示したように、原料である果実に香りとコク
を有した発酵性飲料が得られた。
As shown in Table 9, a fermentable beverage having aroma and richness in the fruit as a raw material was obtained.

実施例−3 実施例−1(原料液は穀類糖化液)のクロマトグラフ
分離工程により得られたクロマト分離液(非糖画分)
と、実施例−2(原料液は濃縮果汁)のクロマトグラフ
分離工程により得られたクロマト分離液(非糖画分)と
を等量混合したものに、実施例−1の場合と同様に発酵
処理(発酵酵母はワイン酵母であるサッカロマイセス・
セレビシアを使用)、濾過・殺菌等を行って発酵性飲料
を製造した。
Example-3 Chromatographic separation liquid (non-sugar fraction) obtained by the chromatographic separation step of Example-1 (the raw material liquid is a cereal saccharified liquid)
And a chromatographically separated liquid (non-sugar fraction) obtained in the chromatographic separation step of Example-2 (the raw material liquid is concentrated fruit juice), and fermentation in the same manner as in Example-1. Processing (fermented yeast is Saccharomyces
Cerevisiae), filtration, sterilization and the like to produce a fermentable beverage.

このように製造された発酵性飲料と、従来の脱アルコ
ール法により製造された発酵性飲料について、実施例−
2と同様に7段階評価法により比較し、結果を第10表に
示した。
Examples of the fermentable beverage produced in this way and the fermentable beverage produced by the conventional dealcoholization method,
The results were compared in a 7-point evaluation method in the same manner as in Example 2, and the results are shown in Table 10.

第10表に示したように、香りがよくコクのある発酵性
飲料が得られ、穀類糖化液のクロマト分離液(非糖画
分)と、濃縮果汁のクロマト分離液(非糖画分)との混
合使用が効果的であった。
As shown in Table 10, a fermented beverage with a rich aroma and richness was obtained, and a chromatographic separation liquid (non-sugar fraction) of cereal saccharified liquid and a chromatographic separation liquid of concentrated fruit juice (non-sugar fraction) Was effective.

実施例−4 実施例−1で得られた発酵液に香料、果汁、酸味料、
乳化剤、糖類を添加したものに、実施例−1の場合と同
様に濾過・殺菌処理等を行って発酵性飲料を製造した。
Example-4 Fragrance, fruit juice, acidulant, and the like were added to the fermented solution obtained in Example-1.
A fermentable beverage was manufactured by performing filtration, sterilization, and the like on the mixture to which the emulsifier and saccharide were added in the same manner as in Example-1.

このように製造された発酵性飲料と、原料表示が類似
している市販飲料について、実施例−2と同様に7段階
評価法により比較し、結果を第11表に示した。
The fermentable beverage produced in this manner and a commercially available beverage having similar raw material labels were compared by a seven-step evaluation method in the same manner as in Example-2, and the results are shown in Table 11.

第11表に示したように、すっきりした感じと旨味のあ
る発酵性飲料が得られた。
As shown in Table 11, a fermentable beverage having a refreshing feeling and umami was obtained.

実施例−5 実施例−1で得られた発酵液を水により7倍に希釈し
て濃縮されている香味をより自然風味にしたものに、実
施例−1の場合と同様に濾過・殺菌処理等を行って発酵
性飲料を製造した。
Example-5 The fermented liquor obtained in Example-1 was diluted 7-fold with water to give a more natural flavor to the concentrated flavor, and then filtered and sterilized in the same manner as in Example-1. Etc. to produce a fermentable beverage.

このように製造された発酵性飲料と、原料表示が類似
している市販飲料について、実施例−2と同様に7段階
評価法により比較し、結果を第12表に示した。
The fermented beverage produced in this way and a commercially available beverage having similar raw material labels were compared by a seven-step evaluation method in the same manner as in Example-2, and the results are shown in Table 12.

第12表に示したように、すっきりした感じと旨味のあ
る発酵性飲料が得られ、発酵液を水により希釈して濃縮
されている香味をより自然風味にした効果が現れた。
As shown in Table 12, a fermentable beverage having a refreshing feeling and umami was obtained, and the effect of diluting the fermented solution with water to make the concentrated flavor more natural was exhibited.

〔発明の効果〕 本発明によれば、発酵工程前に、穀物を製麹若しくは
糖化した糖化液または発酵性糖類を含有する植物の原料
糖液から、クロマトグラフ分離法により、単糖類、2糖
類および3糖類からなる発酵性糖類の一部または全部を
除去するとともに、旨味、コク、風味等に大きく影響を
与える多糖類、有機酸類およびアミノ酸類等の成分は原
料糖液中にそのまま存在させ、その後、発酵を行う。こ
のため、発酵基質中に含まれる発酵性糖類が減少し、し
たがって発酵性糖類が分解されて生成されるアルコール
量も減少することとなり、飲料のアルコール含有量を所
望の低含有量とするとともに、香味成分の生成および不
快な臭いの放出を行って自然な発酵風味をもつ飲料の製
造が可能となる。
[Effects of the Invention] According to the present invention, a monosaccharide, a disaccharide, and a saccharide are prepared by a chromatographic separation method from a saccharified solution obtained by koji-making or saccharifying a grain or a raw sugar solution of a plant containing a fermentable saccharide before the fermentation step. And removing part or all of the fermentable saccharides consisting of trisaccharides, and the components such as polysaccharides, organic acids and amino acids that greatly affect umami, richness, flavor, etc., are allowed to exist as they are in the raw sugar solution, Thereafter, fermentation is performed. For this reason, the fermentable sugars contained in the fermentation substrate are reduced, and therefore the amount of alcohol produced by the decomposition of the fermentable sugars is also reduced, and the alcohol content of the beverage is reduced to a desired low content, The production of flavor components and the release of unpleasant odors make it possible to produce beverages with a natural fermented flavor.

【図面の簡単な説明】[Brief description of the drawings]

図は本発明におけるクロマトグラフ分離処理前後の糖度
変化を示す図である。
The figure shows a change in sugar content before and after the chromatographic separation process in the present invention.

フロントページの続き (72)発明者 谷村 正健 東京都渋谷区千駄ケ谷4丁目2番12号 菱化テクノ株式会社内 審査官 吉住 和之 (56)参考文献 特開 昭61−166389(JP,A) 特開 昭63−158105(JP,A) 特開 昭56−58488(JP,A) (58)調査した分野(Int.Cl.6,DB名) A23L 2/38 A23L 2/70 C12G 3/08 C12C 12/04 B01D 15/08 G01N 30/44 Continuation of the front page (72) Inventor Masatake Tanimura 4-2-1-12 Sendagaya, Shibuya-ku, Tokyo Examiner at Ryoka Techno Co., Ltd. Kazuyuki Yoshizumi (56) References JP-A-61-166389 (JP, A) JP-A-63-158105 (JP, A) JP-A-56-58488 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) A23L 2/38 A23L 2/70 C12G 3/08 C12C 12/04 B01D 15/08 G01N 30/44

Claims (4)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】穀物を製麹若しくは糖化した糖化液または
発酵性糖類を含有する植物の原料糖液を、クロマトグラ
フ分離法により発酵性糖類に富む画分と他の成分に富む
画分とに分離し、該他の成分に富む画分を発酵させるこ
とを特徴とする飲料の製造方法。
1. A saccharified solution obtained by koji-making or saccharifying a grain or a raw material sugar solution of a plant containing a fermentable saccharide into a fraction rich in fermentable saccharides and a fraction rich in other components by a chromatographic separation method. A method for producing a beverage, comprising separating and fermenting a fraction rich in the other component.
【請求項2】クロマトグラフ分離法が、分離剤が充填さ
れている充填床の前端と後端とが流体通路で結合されて
いて流体が循環し得るように構成されているクロマト分
離装置を用いて、下記の第1工程乃至第3工程から基本
的になるサイクルを、第3工程は第1工程と第2工程と
の間及び/又は第2工程と次のサイクルの第1工程との
間に位置するように反復することにより行なわれること
を特徴とする請求項1記載の飲料の製造方法。 第1工程:充填床の前端から原料糖液を供給し、その後
端から第1画分を抜出す。 第2工程:充填床の前端から水を供給し、その後端から
第2画分を抜出す。 第3工程:充填床への液の供給及び充填床からの液を抜
出しを行なうことなく、充填床内の液を前端から後端方
向へ循環させる。
2. A chromatographic separation method using a chromatographic separation apparatus in which a front end and a rear end of a packed bed filled with a separating agent are connected by a fluid passage so that a fluid can circulate. A cycle consisting essentially of the following first to third steps, wherein the third step is between the first step and the second step and / or between the second step and the first step of the next cycle. 2. The method for producing a beverage according to claim 1, wherein the method is performed by repeating the process so that the beverage is located at a position. First step: The raw sugar liquid is supplied from the front end of the packed bed, and the first fraction is extracted from the rear end. Second step: Water is supplied from the front end of the packed bed, and the second fraction is withdrawn from the rear end. Third step: The liquid in the packed bed is circulated from the front end to the rear end without supplying the liquid to the packed bed and extracting the liquid from the packed bed.
【請求項3】クロマトグラフ分離法が、アルカリ金属塩
型の強酸性陽イオン交換樹脂を分離剤として用いること
を特徴とする請求項1又は2記載の飲料の製造方法。
3. The method for producing a beverage according to claim 1, wherein the chromatographic separation method uses a strongly acidic cation exchange resin of an alkali metal salt type as a separating agent.
【請求項4】穀物を製麹若しくは糖化した糖化液または
発酵性糖類を含有する植物の原料糖液を、糖度(Brix
%)50以上に濃縮した後、クロマトグラフ分離に供する
ことを特徴とする請求項1乃至3のいずれかに記載の飲
料の製造方法。
4. A saccharified solution obtained by koji-making or saccharifying a grain or a raw material sugar solution of a plant containing a fermentable saccharide is converted to a sugar content (Brix
%) The method for producing a beverage according to any one of claims 1 to 3, wherein the mixture is concentrated to 50 or more and then subjected to chromatographic separation.
JP1135567A 1989-05-29 1989-05-29 Beverage manufacturing method Expired - Lifetime JP2892684B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP1135567A JP2892684B2 (en) 1989-05-29 1989-05-29 Beverage manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP1135567A JP2892684B2 (en) 1989-05-29 1989-05-29 Beverage manufacturing method

Publications (2)

Publication Number Publication Date
JPH02312576A JPH02312576A (en) 1990-12-27
JP2892684B2 true JP2892684B2 (en) 1999-05-17

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Country Status (1)

Country Link
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210076278A (en) * 2019-12-13 2021-06-24 대한민국(농촌진흥청장) Preparing method of mash extract for manufacturing rice beer

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Publication number Priority date Publication date Assignee Title
JP2007046951A (en) * 2005-08-08 2007-02-22 T Hasegawa Co Ltd Simple method for quantitative determination of total amino acid amount
JP5973799B2 (en) * 2012-06-15 2016-08-23 アサヒビール株式会社 Method for producing low alcohol fermented malt beverage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210076278A (en) * 2019-12-13 2021-06-24 대한민국(농촌진흥청장) Preparing method of mash extract for manufacturing rice beer
KR102448529B1 (en) * 2019-12-13 2022-09-30 대한민국 Preparing method of mash extract for manufacturing rice beer

Also Published As

Publication number Publication date
JPH02312576A (en) 1990-12-27

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