JP3304201B2 - Alcohol production method - 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 alcoholic beverages, and more particularly, to a method for producing alcoholic beverages containing dietary fiber.

[0002]

2. Description of the Related Art In the production of alcoholic beverages such as beer and low-malt beer, dietary fiber is added by directly adding exogenous water-soluble dietary fiber such as indigestible dextrin to wort and its fermented liquid or fermented liquid. There has been no example of producing alcoholic beverages containing it. In the case of producing alcoholic beverages such as beer and sake, secondary ingredients are often added to the main ingredient, but the supplementary ingredients which are allowed to be added are regulated by the Liquor Tax Law. Alcohol production technology has been almost established, but various technologies have been developed for raw materials used and individual processes in response to changes in the preference of tastes with the times. In recent years,
With the growing interest in people's health, there is an increasing demand for healthy food products. Also,
With a change in dietary habits, there is a problem of insufficient intake of specific components such as dietary fiber. However, in the case of alcoholic beverages, there are certain restrictions on the raw materials used and the manufacturing method, so it has not been possible to produce innovative products, and products with a low alcohol concentration or those containing medicinal herbs etc. have been put on the market. It's just that.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a liquor with a rich taste that meets the above-mentioned health tendency, solves the problem of dietary fiber deficiency, and has a rich taste.

[0004]

That is, the present invention relates to a beeper.
In producing the Le or malt liquors, indigestible dextrin or which is reacted with glucoamylase as the auxiliary raw material
A hydrolyzate obtained by the above method, wherein the
It is characterized in that those containing above and having an average degree of polymerization of 3 or less are added in the preparation step or the fermentation step.

[0005]

DETAILED DESCRIPTION OF THE INVENTION Dietary fiber is regarded as "the total of high molecular components mainly composed of polysaccharides in foods which cannot be digested by human digestive enzymes" [Ayano, Japan Food Science, 12, 27-. 37 (1988)]. There are many types of dietary fiber, and the type of dietary fiber varies depending on the food material. However, it is generally classified into water-soluble dietary fiber and insoluble dietary fiber. The indigestible dextrin used in the present invention is a yeast difficult dextrin.
It is an assimilating water-soluble dietary fiber, that is, a water-soluble dietary fiber that is not assimilated or hardly assimilated by yeast . The thing
As a physiological action of quality , an intestinal regulation action, a blood sugar level increase suppression action, and the like have been recognized in animal experiments [Ito, Monthly Food Chemical, 9, 78-83, (1990)].

[0006] The indigestible dextrin is produced by hydrolysis and thermal decomposition of starch, and β is a bond other than α1 → 4 bond and α1 → 6 bond which are the natural bonds of starch.
It contains 1 → 2, β1 → 3, β1 → 6 glucosidic bonds and has components that are not degraded by various amylase, especially human digestive enzymes. Therefore, it has a characteristic that it is not assimilated even by yeast or the like.

[0007] According to the Liquor Tax Law, "sugars" that can be used as an auxiliary material of beer include "for example, glucose, fructose,
It refers to carbohydrates, such as sucrose and maltose, which are relatively low molecular weight and soluble in water and generally have a sweet taste or mixtures thereof. "
Is defined. In addition, there is a comment that “relatively low molecules refer to those having trisaccharides or less”. Although the liquor tax law does not specify the sugar composition of "sugars", interpreting the above definition means that the sugar composition contains "50% or more of sugars not more than trisaccharides and an average degree of polymerization of 3 or less.""
Is considered desirable. Therefore, in the present invention, when used in beer, the indigestible dex which is a water-soluble dietary fiber is used.
Trinh It is desirable to use those satisfy the above requirements by treatment such as hydrolysis.

[0008] The method for producing alcoholic beverages of the present invention will be described with reference to the case of beer as an example. In the preparation step or fermentation step, indigestible dextrin or a hydrolyzate thereof is used , for example.
The beer containing dietary fiber is produced by directly adding to a filling solution or wort . In beer brewing, malt-derived hydrolases (α-amylase,
Liquefaction and saccharification of starch during the saccharification step by β-amylase, α-glucosidase, etc., to produce fermentable sugars and dextrins. However, there is no dextrin having a β bond other than α1 → 4, α1 → 6, ie, β1 → 2, β1 → 3, β1 → 6 glucoside bond, as in indigestible dextrin. That is, unless a foreign indigestible dextrin or the like is added, there is no indigestible dextrin or the like derived from malt, starch, or other saccharides. Furthermore, the indigestible dextrin and hydrolysates thereof for use in the present invention, because it is non-fermentable sugars which is hardly assimilated by the yeast for brewing, when added directly to such wort, altering almost its content Instead of the final product.

[0009] The timing of adding the indigestible dextrin or the like is determined in any of the preparation process and the fermentation process in the beer production process.
It may, but preferably is better before boiled wort during the charging step. The reason is that wort is usually completely sterilized by a boiling treatment at 100 ° C. for about 1 to 2 hours, and if the process is then performed aseptically, a sterilization process is not particularly required. The amount of the indigestible dextrin or the like may be appropriately determined, but generally the concentration in liquors such as beer is 0.1 to 3.0%, preferably 0.2 to 2.0%.
%. In producing beer,
Except for adding dietary fiber such as indigestible dextrin, there is almost no need to change the conventional production method and raw materials used.

According to the present invention, the presence of indigestible dextrin or the like in beer, a new type of beer or a new type of beer which clearly exhibits a characteristic taste of dietary fiber, such as its characteristic kokumi and flavor. Beer-like alcohol can be obtained.

[0011]

The present invention will be described below in more detail with reference to examples. In the examples, beer was manufactured using a 400 L brewing facility as a pilot test. FIG.
Shows the schematic diagram of the 400L brewing equipment (preparation) and the maximum allowable capacity of each vessel. The brewing tank, brewing pot and boiling pot are equipped with stirrers and steam jackets, respectively, and take various temperature patterns. be able to. There is a stainless steel mesh at the bottom of the filtration tank, and malt husk is deposited on the top of the mesh, and separated from the liquid. In a boiling pot, hops are added to boil the wort. After boiling in the sedimentation tank, the precipitated cake is separated. These are facilities connected by piping, and the liquid in each container can be transferred to the connected container by a pump. The wort excluding the cake is cooled to a fermentation temperature by a plate cooler and transferred to a 400 L fermentation tank. 4
The temperature of the 00L fermentation tank can be controlled by brine control. The yeast is removed from the fermented liquid by a beer filter (manufactured by Sapporo Beer).

Reference Example 1 A commercially available indigestible dextrin (trade name: Pine Fiber, manufactured by Matsutani Chemical Industry Co., Ltd.) was used. A glucoamylase was allowed to act on this indigestible dextrin to obtain a hydrolyzate containing 50% or more of saccharides not more than trisaccharides. In addition, decomposition products
Is reduced by the Somogyi-Nelson method.
Each was measured by the sulfuric acid method . The ratio of the total sugar amount to the reducing sugar amount was calculated to be 2.59.

Example 1 According to the saccharification diagram of FIG.
Indigestible dextrin mixtures [indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd., trade name: Pine Fiber) was added glucose and maltose content of trisaccharide following sugars containing 44% dietary fiber in 50% or more To do) and prescribed
Corn starch and 5 kg of ground malt
Raise the temperature to 00 ° C in 40 minutes, hold at 100 ° C for 20 minutes
Was. As a result, saccharides other than indigestible dextrin are almost eliminated.
Liquefied. In the brewing tank, 45 kg of ground malt was concentrated.
As a slurry of about 20% degree, with the liquid liquefied in the charging kettle
Mix and saccharify. Sugar or wheat liquefied by this
Most of the sugars in buds are saccharified, but indigestible dextrin
The dietary fiber in the mixture remains undegraded. To this wort
After adding muddy beer yeast and fermenting at 5-11 ° C,
Stored at ℃. Then, filter the fermentation liquor
Stuffed to make product beer .

As mentioned above, dietary fiber is produced by yeast.
Dietary fiber in beer as it is
Exist. In this test, the ratio of auxiliary ingredients was calculated in terms of malt.
40%. Further, the addition amount of the indigestible dextrin mixture was A : 0 kg, B : 5 kg, C : 10 kg, D : 2
A : 20 kg, B : 15 kg, C :
Beer was produced with 10 kg and D : 0 kg.

Test Example 1 The contents of the temporary extract (wt%) of the four types of beer containing dietary fiber obtained in Example 1 were measured, and the following results were obtained. Symbols A to D indicate product beers corresponding to the description in Example 1 . A: 1.60, B: 1.78, C: 2.10, D: 2.64

As is apparent from the above results, the higher the amount of added dietary fiber, the higher the content of the pseudo extract, which is considered to be due to the fact that the added dietary fiber is transferred to the final product. The pseudo extract herein means 20 ° C./2 determined from the specific gravity of the fermented liquor containing alcohol.
% By weight at 0 ° C.

Test Example 2 A sensory test was conducted on the four types of dietary fiber-containing beer obtained in Example 1 with 10 panelists. As a result, products with a higher amount of dietary fiber had a richer and richer taste. The evaluation that the taste was clearly different from that of the beer without additive was obtained. Further, the product represented by the symbol C (that is, a product obtained by replacing half of the corn starch as an auxiliary material with dietary fiber) was evaluated as having the best kokumi balance.

[0018]

According to the present invention, by directly adding dietary fiber in accordance with the method of the present invention, alcoholic beverages such as beer containing dietary fiber can be produced. In addition, by containing a relatively large amount of dietary fiber, it is possible to produce a type of alcoholic beverage having an excellent flavor, especially a richness, and not found in conventional products.

[Brief description of the drawings]

FIG. 1 is a 400L brewing facility (preparation), showing a series of devices for producing wort, and also showing the permissible amount of each device.

FIG. 2 is a saccharification diagram in Example 1.
The horizontal axis represents time, and the vertical axis represents temperature. The maiche in the charging pot is sent to the charging tank and mixed.

Continuation of the front page (56) References JP-A-6-32802 (JP, A) JP-A-3-68529 (JP, A)

Claims (2)

(57) [Claims] (1) In producing beer or low-malt beer ,
Indigestible as auxiliary material dextrins or Gurukoa thereto
A hydrolyzate obtained by the action of a mirase,
Containing at least 50% of the following sugars and having an average degree of polymerization of 3 or less
A method for producing rich liquor, characterized by adding a liquor in a preparation step or a fermentation step. 2. A rich taste obtained by the method according to claim 1.
Beer or low-malt beer .