JP2913413B2 - Whey-containing alcoholic beverages - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a novel whey-containing alcoholic beverage and a method for producing the same.

<Conventional Technology> Whey is rich in nutrients, and is used as a raw material for producing lactose or as a concentrated or dried powder for confectionery, other foods and feeds, and the like.

However, whey has a large nitrogen source and does not exhibit an excellent aroma and taste for fermentation by yeast, so that it is practically hardly used as an alcoholic beverage.

<Problems to be Solved by the Invention> An object of the present invention is to provide a novel whey-containing alcoholic beverage having a rich aroma and excellent palatability.

<Means for Solving the Problems> According to the present invention, a raw material component containing (A) whey subjected to lactic acid fermentation and / or protease treatment and (B) a component containing hops is subjected to alcohol fermentation treatment. A whey-containing alcoholic beverage is provided.

Further, according to the present invention, a whey-containing alcoholic beverage obtained by subjecting (B) a component containing hops and (D) a raw material component containing a processed product of lactic acid fermentation and / or protease to alcoholic fermentation with alcoholic fermentation. Is provided.

Further, according to the present invention, there is provided a whey-containing alcoholic beverage obtained by subjecting a raw material component containing (B) a component containing hops and (D) whey to alcohol fermentation treatment.

 Hereinafter, the present invention will be described in more detail.

The first whey-containing alcoholic beverage of the present invention (hereinafter referred to as the first whey-containing alcoholic beverage)
Is referred to as (A) an alcoholic beverage) comprising (A) whey subjected to a specific treatment (hereinafter abbreviated as (A) component), (B) hop as an essential component, fruit juice, honey as an optional component, and these. A component containing a component selected from the group consisting of a mixture (hereinafter, abbreviated as (B) component) and a component containing an optional component (C) saccharide (hereinafter, abbreviated as (C) component) as a raw material component; The raw material component is obtained by alcoholic fermentation treatment.

In addition, the second whey-containing alcoholic beverage of the present invention (hereinafter, referred to as
(Referred to as a second alcoholic beverage) is a component (B),
(D) Lactic acid fermentation with whey (hereinafter abbreviated as (D) component) and / or a component containing a protease-treated product is used as a raw material component,
The raw material component is obtained by alcoholic fermentation treatment, and may contain the component (C) if necessary.

Further, the third whey-containing alcoholic beverage of the present invention (hereinafter, referred to as "
The third alcoholic beverage) is a component (B),
The component containing the component (D) is used as a raw material component, and the raw material component is subjected to alcohol fermentation treatment, and the component (C) may be contained as necessary.

In the present invention, the component (A) is a component obtained by treating the component (D) with lactic acid fermentation and / or a protease. As the whey as the component (D), for example, commercially available whey powder, cheese whey, acid whey or whey protein concentrate obtained by concentrating these can be preferably mentioned. Whey powder is preferred.

For lactic acid fermentation of the component (D), for example, whey is dissolved in water, sterilized by heating, cooled, and then 100 parts by weight of the obtained whey solution is mixed with a lactic acid bacterium usually used for lactic acid fermentation. Preferably, 0.1 to 10 parts by weight of inoculum is inoculated and fermented under desired conditions until the desired acidity is reached. Examples of the lactic acid bacteria include Lactobacillus bulgaricus (Lactobacillus).
s bulgaricus), Lactobacillus helveticus (L.helv)
eticus), Lactobacillus acidophilus (L. acidophi)
lus), Lactobacillus kefir (L. kefir), Streptococcus thermophilus (Streptococcus thermo
philus), Streptococcus lactis,
Lactic acid bacteria belonging to Streptococcus cremoris (S. eremoris), Leuconostoc cremoris (Leuconostoccremoris), Leuconostoc dextranicum (Leuc. Dextranicum) and the like can be mentioned, and when used, they can be used alone or as a mixture. The fermentation for obtaining the desired acidity is usually preferably performed at a temperature of 25 to 45 ° C. for 1 to 10 hours.

In order to treat the component (D) with a protease, for example, whey is dissolved in water, sterilized by heating, cooled, and then the protease is preferably used with respect to 1 g of the protein in the obtained whey solvent. 0.01 to 3 mg, particularly preferably 1 to 2 mg, is added at an optimal temperature of the enzyme to be used for at least 1 hour, preferably 2 hours.
And a method of hydrolyzing for up to 6 hours. As the protease used, for example, the pH of whey solution
Is neutral, Aspergillus
s) Carica papaya, a protease produced by microorganisms belonging to the genus, Bacillus, etc.
Neutral proteases such as proteases derived therefrom can be used, and commercially available products such as Protease N “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.) and “Sumiteam LP50” (manufactured by Shin Nippon Chemical Co., Ltd.) Can also be used. On the other hand, when the pH is acidic, such as in a whey solution that has undergone lactic acid fermentation, the genus Rhizopus and Aspergillus
An acidic protease such as a protease produced by a microorganism belonging to the genus or the like can be used, and a commercially available product such as Protease M “Amano” (trade name, manufactured by Amano Pharmaceutical Co., Ltd.) can also be used. The lactic acid fermentation treatment and the proteolysis treatment are optionally performed according to the desired flavor after alcohol fermentation, whether the lactic acid fermentation treatment alone or the protein decomposition treatment is performed alone, or whether both the lactic acid fermentation treatment and the protein decomposition treatment are performed. You can choose. At this time, the order of performing both of the above treatments is preferably the lactic acid fermentation treatment, followed by the proteolysis treatment or the simultaneous treatment, and the temperature and time conditions for simultaneous treatment are the lactic acid fermentation conditions. It is desirable to perform according to.

In the present invention, as the hop as the component (B),
For example, cones themselves, pellets of hardened teeth, or extracts of hops and the like can be mentioned. Examples of fruit juice optionally contained in the component (B) include apples, grapes, peach,
Examples include ordinary fruit juices such as strawberry, orange, and pear.

In the present invention, the saccharide as the component (C) is the saccharomyces cerevisiae (Saccaromyces cerevisiae).
It is sufficient that iae) is a fermentable sugar and does not exhibit an off-flavor or odor. Preferred examples thereof include glucose, fructose-glucose liquid sugar, and high maltose syrup.

In addition, the lactic acid fermentation and / or proteolysis product of the component (B) and the component (D) used in the second alcoholic beverage of the present invention is characterized in that the raw material for preparing the component (A) is the same as the component (B). It can be prepared in the same manner except that it is a mixture with the component (D).

In the first alcoholic beverage, the second alcoholic beverage, and the third alcoholic beverage of the present invention, the amount of each raw material component charged is such that the raw material component is diluted with water, whey concentration is 1 to 10% by weight, sugar solid content is It is preferable to adjust and add each so as to be 2 to 30% by weight. At this time, in order to impart a flavor unique to hops, it is preferable to boil the mixture for 0.1 to 3 hours to obtain a raw material component.

In the present invention, to produce a first alcoholic beverage, a second alcoholic beverage and a third alcoholic beverage,
It can be obtained by subjecting each raw material component to an alcohol fermentation treatment. Specifically, for example, after the raw material components are preferably cooled to 5 to 30 ° C., 0.1 to 10 parts by weight of a normal sake mother is preferably added to 100 parts by weight of the raw material components, and 7 to 30 ° C.
Then, the fermentation is performed until the alcohol content reaches a target value, and then fermentation and snoring are performed according to a conventional method to stop fermentation. Further, each of the obtained alcoholic beverages can be carbonated by adding water as needed.

<Effect of the Invention> The whey-containing alcoholic beverage of the present invention contains a specific whey or a combination of whey and a specific component, and further contains hops as an essential component, so that the mellow aroma of whey, refreshing It has an excellent palatability, a rich taste and a pleasant taste with a pleasant bitterness. Therefore, demand for a new alcoholic beverage can be expected in the future.

<Examples> Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Reference Example 1 15 kg of whey powder (produced by Yotsuba Milk Products Co., Ltd.) in water 10
It was dissolved in 5 kg and sterilized by heating to 90 ° C. to obtain a whey solution. Then, after cooling to 37 ° C., 1.2 kg of a lactic acid bacterium starter in which Lactobacillus bulgaricus was precultured was added, and lactic acid fermentation was carried out at 37 ° C. for 5 hours. In the liquid thus obtained,
Dissolve 50 kg of glucose and 330 kg of water, adjust the liquid temperature to 15 ° C, and then pre-culture wine yeast 15 (Kyoto No. 3).
kg was inoculated and fermented at 15 ° C. for 5 days. Each measurement shown in Table 1 was performed on the obtained alcoholic beverage. Table 1 shows the results. The alcohol content was determined by an official method, and the amount of isoamyl acetate was determined by a gas chromatography method using a headspace method.

Reference Example 2 After cooling the whey solution prepared in the same manner as in Reference Example 1 to 50 ° C., 2.5 g of Protease N “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.) was added, and protein degradation was performed at 50 ° C. for 4 hours. Was performed. After being obtained in this way, 50 kg of glucose
And 330 kg of water were dissolved. Thereafter, except that the fermentation time was set to 4 days, the same procedure as in Reference Example 1 was performed to obtain an alcoholic beverage.
Each measurement was performed. Table 1 shows the results.

Reference Example 3 After cooling the whey solution prepared in the same manner as in Reference Example 1 to 37 ° C., 1.2 kg of the same starter as in Reference Example 1 and 2.5 kg of Protease N “Amano” (trade name, manufactured by Amano Pharmaceutical Co., Ltd.) , And lactic acid fermentation and protein degradation were simultaneously performed at 37 ° C. for 5 hours. The liquid thus obtained is added to glucose
50 kg and 330 kg of water were dissolved. Thereafter, except that the number of fermentation days was set to 4, the same procedure as in Reference Example 1 was performed to obtain an alcoholic beverage, and each measurement was performed. Table 1 shows the results.

Comparative Example 1 Dextrose was added to a whey solution prepared in the same manner as in Reference Example 1.
kg of water and 330 kg of water were dissolved, and thereafter, the fermentation time was changed to 6 days, and the same procedure as in Reference Example 1 was performed to obtain an alcoholic beverage, and each measurement was performed. Table 1 shows the results.

From the results shown in Table 1, in Examples in which lactic acid fermentation and / or proteolysis was performed, fermentation was promoted as compared with Comparative Example 1, the fermentation time was shortened, and isoamyl acetate, which is one of the representative flavor components, was used. It has been found that the generation of is significantly increased.

Example 1 3 kg of whey powder (manufactured by Yotsuba Milk Products Co., Ltd.) was added to 86.8 k of water.
g of hops, 200 g of hops pelletized and 10 kg of glucose were mixed and boiled for 2 hours. Next, the liquid temperature was adjusted to 15 ° C., and then 3 kg of a wine yeast (Kyoto No. 3) pre-cultured was inoculated and fermented at 15 ° C. for 5 days. About the obtained alcoholic beverage, the same measurement as the reference example 1 was performed. Table 2 shows the results.

Reference Example 4 3 kg of whey powder was dissolved in 69 kg of water, and 20 kg of apple juice (diluted to 1/5 and diluted with water so as to be straight) was mixed with 8 kg of glucose, and the mixture was mixed at 90 ° C.
It was pasteurized. Then, after adjusting the liquid temperature to 15 ° C., the same procedure as in Example 1 was performed. Table 2 shows the results.

Reference Example 5 3 kg of whey powder was dissolved in 69.2 kg of water, and 20 kg of grape juice (diluted to 1/4 and diluted with water so as to be straight) was mixed with 7.8 kg of glucose.
Thereafter, the same procedure as in Reference Example 4 was performed. Table 2 shows the results.

Reference Example 6 3 kg of whey powder was dissolved in 68.6 kg of water, and 20 kg of peach juice (one that had been concentrated to 1/4 and diluted with water so as to be straight) was mixed with 8.4 kg of glucose.
Thereafter, the same procedure as in Reference Example 4 was performed. Table 2 shows the results.

Reference Example 7 3 kg of whey powder was dissolved in 68.8 kg of water, and 20 kg of strawberry juice (one that had been concentrated to 1/5 and diluted with water so as to be straight) was mixed with 8.6 kg of glucose.
Thereafter, the procedure was performed in the same manner as in Reference Example 4, except that the number of fermentation days was changed to 6. Table 2 shows the results.

Reference Example 8 3 kg of whey powder was dissolved in 69.2 kg of water, and 20 kg of orange juice (diluted to 1/5 and diluted with water so as to be straight) was mixed with 7.8 kg of glucose. The procedure was the same as in Example 7. Table 2 shows the results.

Reference Example 9 3 kg of whey powder was dissolved in 69.2 kg of water, and 20 kg of pear juice (one that was concentrated to 1/5 and diluted with water so as to be straight) was mixed with 7.8 kg of glucose.
Thereafter, the same procedure as in Reference Example 7 was performed. Table 2 shows the results.

Reference Example 10 3 kg of whey powder was dissolved in 84.2 kg of water, and 12.8 kg of honey (R. Brix78) was mixed with the solution. Table 2 shows the results.

Example 2 3 kg of whey powder Dissolved in 66.5 kg of water, 200 g of hops formed into pellets, and 20 kg of apple juice (one-fifth concentrated and diluted with water to make it straight) and honey (R.Brix78) 10.3k
Boil for 2 hours. Thereafter, the procedure was performed in the same manner as in Reference Example 4, except that the number of fermentation days was set to 4. Table 2 shows the results.

Comparative Example 2 3 kg of whey powder was dissolved in 87 kg of water, 10 kg of glucose was mixed with the solution, and the same procedure as in Reference Example 4 was carried out except that the fermentation time was changed to 7 days. Table 2 shows the results.

From the results in Table 2, it was found that the addition of hops, fruit juice, and honey promoted the fermentation and greatly increased the production of isoamyl acetate, one of the typical flavor components. In this example, the sugar solids content was 10% by weight, except for the difference in the raw materials added to the whey, and the composition of the feed solution and the fermentation conditions were the same.

Reference Example 11 15 kg of whey powder (produced by Yotsuba Milk Products Co., Ltd.)
It was dissolved in 5 kg and sterilized at 90 ° C. Then Lactobacillus
Heliceticus precultured lactic acid bacteria starter 1.2kg and Protease N "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) 2.5k
g was added, and lactic acid fermentation and protein degradation were simultaneously performed at 37 ° C. for 4 hours.

In 120 kg of whey lactic acid thus obtained, 50 kg of glucose and 330 kg of water were dissolved, cooled to 15 ° C., and inoculated with 25 kg of a brewer who had pre-cultured wine yeast (Kyoto No. 3) to prepare a raw material liquid. After fermentation at 15 ° C for about 4 days,
C. and aged for 3 weeks. Thereafter, the supernatant was guided to a pressure filter precoated with diatomaceous earth to obtain a clear filtrate.
This solution was carbonated, filled into a bottle, and sealed.
Thereafter, the liquid temperature in the bottle was adjusted to 60 ° C., and the mixture was sterilized by heating for about 10 minutes to obtain a desired alcoholic beverage.

The resulting alcoholic beverage had a pleasant aroma with a rich aroma and had a refreshing mouthfeel. Table 3 shows the analysis values of the alcohol content and the lactic acid content at each stage. In addition, the measuring method followed the official method.

Example 3 11 kg of whey powder (manufactured by Yotsuba Milk Products Co., Ltd.) was added to 209 k of water.
g, and sterilized at 90 ° C to a whey solution, add apple juice (straight dilution of 1/5 concentrate, R. Brix1
0) 250 kg, 38 kg of honey (R. Brix78) and 500 g of hops formed into pellets are mixed, boiled for 2 hours, and then heated to 15 ° C.
And cooled. Thereafter, an alcoholic beverage was obtained in the same manner as in Reference Example 11 except that the number of fermentation days was changed to about 6, and the alcohol content at each stage was measured. Table 4 shows the results.

The resulting alcoholic beverage was rich in taste with a rich aroma, pleasant bitterness and a pleasant acidity.

Example 4 Into 120 kg of whey lactic acid prepared in the same manner as in Reference Example 11, 44 kg of honey (R. Brix78) and hop 62 formed into pellets
5 g and 336 kg of water were mixed, boiled for 2 hours, and cooled to 15 ° C. Thereafter, the same procedure as in Reference Example 11 was performed. Table 5 shows the results.

The obtained alcoholic beverage had a rich aroma, a refreshing mouthfeel, and a clear bitterness.

Continuation of the front page (56) References JP-A-49-25158 (JP, A) JP-A-63-7774 (JP, A) JP-B-35-13890 (JP, B1) (58) Fields investigated (Int) .Cl. ⁶ , DB name) C12G 3/02 A23C 21/02

Claims (3)

(57) [Claims] 1. A whey-containing alcoholic beverage obtained by subjecting a raw material component comprising (A) whey subjected to lactic acid fermentation and / or proteolytic enzyme treatment and (B) a hop-containing component to alcohol fermentation treatment. 2. A whey-containing alcoholic beverage obtained by subjecting (B) a hop-containing ingredient and (D) whey to lactic acid fermentation and / or a raw material ingredient containing a proteolytic enzyme-treated substance, by alcoholic fermentation. 3. A whey-containing alcoholic beverage obtained by subjecting a raw material component containing (B) a hop-containing component and (D) whey to an alcohol fermentation treatment.