JP3122063B2 - Method for producing beer-like happoshu using sweet potato - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fermented beverage using sweet potato as a whole or a part of a raw material. In particular, it relates to a method for producing beer-like sparkling liquor.

[0002]

2. Description of the Related Art Conventionally, beer has been fermented using malt, hops, water, rice, and other articles specified by a government order as raw materials in addition to fermented beer using malt, hops and water according to the Liquor Tax Law. Among the raw materials, the ordinance stipulates that the total weight of goods shall not exceed five-tenths of malt, and the articles specified by the ordinance include rice, corn, corn, potato, starch, sugar or the Ministry of Finance. It is a bitter or coloring agent specified by law. For this reason, in the manufacture of beer, beer-like beverages obtained by using sweet potatoes as a part of the raw materials are classified as low-malt beer by the Liquor Tax Law.

[0003] Beer-like low-malt beer using sweet potato as a part of this raw material has already been described by Mr. Kinyuki Sumie.
It was published in the magazine of the December issue of Agricultural Products in 1947. According to this document, if sweet potatoes can be used instead of beer wheat as beer raw materials, the arable land area will be 3
It is considered that the background of research and development is that only one-fourth to one-quarter is required, but at present, using healthy sweet potatoes as raw materials and using existing beer, Attempts have been made to develop beer-like happoushu, which is rich in color and flavor that is not available in Japan.

[0004] As an alternative to the general method of producing beer using corn or the like as an auxiliary material, there is a method of producing beer-like sparkling liquor using sweet potato instead of corn or the like as an auxiliary material. In the manufacturing method, first, sweet potatoes that have been heat-treated, such as steaming or baking, are crushed,
After adding malt and water, after saccharification at an appropriate temperature, the saccharified solution obtained by filtration called Reutering is boiled while adding hops on the way, the saccharified solution excluding solids is cooled at an appropriate temperature, and after cooling, yeast is added. And ferment alcohol. In the case of bottom fermentation, in the latter half of this alcohol fermentation step, it is common for yeast to coagulate and settle on the bottom surface of the fermentation vessel. Next, after separating and removing the aggregated yeast and the like by centrifugal separation or the like, after a ripening period called post-fermentation, clarification filtration was performed by a filtration device or the like to obtain an original beer-like happoshu.

[0005]

However, in the production of beer-like low-malt beer using sweet potato as a part of the raw material, there are the following drawbacks due to the properties of the raw material possessed by the sweet potato.

Since sweet potato has a specific cell wall structure, when water is added and suspended, water retention and viscosity are high, and solid-liquid separation becomes extremely difficult. For this reason, in the beer-like low-malt beer production process using the sweet potato, the filtration process (reutering) after saccharification and the clarification filtration process after post-fermentation interfere with filtration. In the reutering, a filtration layer called a grain bed is clogged, and it is difficult to obtain a saccharified liquid filtrate. In the clarifying filtration step, not only does the filtration pressure increase, making it difficult to obtain a filtrate, but also the clarity of the filtrate is reduced and the transparency is impaired. Due to the drawbacks caused by such a filtration step, not only do production problems arise, but also in the quality of the product, the drawback of lack of transparency is caused, and in the distribution stage after bottled packing, sedimentation and precipitation occur. Results.

In order to avoid the above-mentioned drawbacks, the use ratio of sweet potato is reduced, the sweet potato is once added, but solids are removed almost without dissolving, or the sweet potato extract or sweet potato is used as a raw material. There is a method such as using a syrup-like product as an auxiliary material, but it is difficult to say that sweet potato was used as the main raw material that contributes to fermentation, and sweet potato is displayed on the crown like "sweet potato" like beer etc. There were many problems with the product that displays.

[0008] In view of the drawbacks of the prior art, the present invention provides
While using sweet potato as a main raw material contributing to fermentation, it can be produced without causing any problems in the filtration process, and the method for producing a fermented beverage using sweet potato with high clarity as a fermented beverage is briefly described. The purpose is also to provide inexpensively.

[0009]

Means for Solving the Problems The present invention is to use a sweet potato as a main raw material contributing to fermentation and to act an enzyme preparation containing cellulase or β-glucanase alone or in combination with a saccharifying enzyme. By improving the properties of suspended substances that affect filtration, it is possible to produce without causing problems in the filtration process, and to produce fermented beverages with high clarity despite the use of sweet potatoes There is a feature.

[0010] The present inventors have conducted various studies to solve the above-mentioned problems of the prior art.
Malt, or add a flavor imparting substance such as malt and hops, in the production of low-malt beer or fermented beverages produced by fermenting a saccharified saccharified liquid, during the heating of sweet potatoes or during the saccharification process until filtration of the saccharified liquid, or The above problem is solved by allowing an enzyme agent containing cellulase or β-glucanase to act during fermentation, and a clear and high-quality sparkling liquor or fermented beverage using sweet potato is obtained without causing any problem in the filtration step. I found that things are possible.

The process of producing beer generally comprises a saccharification step of raw materials, a filtration step of a saccharified solution, a boiling and hop addition step, cooling, main fermentation, removal of precipitated solids, ripening, and a clarifying filtration step. The raw materials used in the saccharification process are malt or malt and articles specified in Article 6 of the Enforcement Order of the Sake Tax Law. When sweet potatoes are used as the raw materials, they are classified as happoshu under the Sake Tax Law. When using sweet potatoes in this saccharification step, it is desirable to use sweet potatoes that have been heat-treated in advance. The reason for using the heat-treated sweet potato is
This is because when the cells of the raw sweet potato are mechanically damaged, unpleasant odors and bitter components are generated by enzymes and the like present in the sweet potato itself, thereby preventing the quality of the product from being significantly reduced. In the present invention, the sweet potato heat treatment to be performed in advance is preferably a wet heat treatment such as a steaming method, or a heat treatment of applying heat such as baking or steaming almost simultaneously with cutting and grinding of the sweet potato.

The enzymatic treatment in the present invention includes not only using an enzyme agent containing cellulase or β-glucanase alone, but also using cellulase, α-amylase and the like in combination.

An example of improvement in filterability by an enzyme treatment will be described below. After steaming the sweet potato, let it cool, pulverize, and add 250 ml of warm water to 80 g of the heat-treated sweet potato, and keep it at 50 ° C. for 1 hour, and further keep it at 70 ° C. for 1 hour. B: When adding an α-amylase enzyme, C: When adding an α-amylase enzyme and a cellulase enzyme, D: An enzyme containing an α-amylase enzyme and β-glucanase The state of filtration in the case of adding the agent and the fermentable sugar composition contained in the filtrate are described in TOYO No. The results obtained by measuring the filtrate obtained by filtering through one filter paper for 15 minutes are shown in Table 1. Shown in

[0014]

[Table 1]

Further, the saccharified solution saccharified with malt is described in TOYO No. Table 1 shows the state of the first wort obtained by filtering for 30 minutes using a filter paper, the second wort obtained by sparging with 100 ml of hot water, and the third wort obtained by further sparging with 100 ml of hot water. 2. Shown in

[0016]

[Table 2]

A: when no enzyme was used, and B:
When only an α-amylase-based enzyme agent was added, clogging occurred during filtration and filtration was difficult. However, significant improvement was obtained by using cellulase and β-glucanase together. When an α-amylase-based enzyme preparation and an enzyme preparation containing β-glucanase were added, the flowability was good and about 1.4 times the amount of the filtrate was obtained. In addition, about twice the amount of sugar could be obtained.

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be specifically described below with reference to the process chart of FIG. 1, but the present invention is not limited to these embodiments.

First, 160 kg of sweet potato is steamed, cooled and ground. To this, 400 l of warm water was added, and α-
Amylase and β-glucanase are added, and 50 ° C. to 70 ° C.
The enzyme treatment was performed.

Into this, 140 kg of malt was added, and 50 ° C.
The saccharification is performed by the three-step infusion method at -80 ° C, and then filtered by reutering similar to that for beer production, and further sparged to finally obtain a sugar content of 1
A saccharified solution of 3% was obtained.

Thereafter, the same method as in the conventional beer production method, ie, adding hops, passing through the steps of boiling, cooling and fermenting, further removing the yeast, passing through the post-fermentation step, and obtaining an alcohol content of 4.5.
% Of low-malt beer was obtained.

By this enzyme treatment, remarkable improvement in filterability is observed. Compared with the case without enzyme treatment, the amount of wort filtrate becomes 2.6 times and the total amount of sugar in the final filtrate reaches 4.2 times. did.

[0023]

【The invention's effect】

(1) A beer-like fermented beverage with a high usage ratio of sweet potatoes can be easily produced without causing any problem in the filtration step.

(2) A fermented beverage with high clarity can be produced irrespective of the use of sweet potato.

(3) The amount of filtrate and the amount of recovered sugar can be significantly improved, and the workability and the effective recovery rate of sugar can be significantly improved.

(4) A fermented beverage can be provided in a simple manner and at a low cost.

[Brief description of the drawings]

FIG. 1 is a process chart showing a process for producing a fermented beverage according to the present invention.

[Explanation of symbols]

Reference Signs List 1 raw material treatment step 2 pretreatment step 3 saccharification step 4 filtration step (step of obtaining saccharified liquid by filtration) 5 boiling step 6 trove sedimentation step (removal of hop residues added in boiling step) 7 cooling of wort , Transfer step 8 main fermentation step 9 debris removal step 10 maturation step 11 filtration step (filtration of mature fermentation liquid into liquor) 2E Enzyme

Continuation of the front page (56) References JP-A-6-2377751 (JP, A) Reference table 5-504462 (JP.U) (58) Fields investigated (Int. Cl. ⁷ , DB name) C12G 1 / 00-3/14 C12C 1/00-13/10 JICST / JAFIC (JOIS)

Claims (1)

(57) [Claims] Claims 1. A method for producing a beer-like low-malt beer, in which a sweet potato or a sweet potato is fermented with a saccharified saccharified liquid by adding a malt or a malt or a flavor imparting substance such as hops to a sweet potato, or a heated sweet potato or a saccharification step from until filtration of the saccharified solution, or during fermentation, an enzyme agent containing cellulase or β- glucanases, alone or by acting in combination with saccharifying enzymes, such as, cell wall structure
A method for producing beer-like low-malt beer using sweet potato, characterized by improving properties .