JP3399857B2 - Alcoholic beverage - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an alcoholic beverage which is acidic and does not cause precipitation separation of protein even in the presence of alcohol.

[0002]

2. Description of the Related Art In recent years, vegetable protein foods have been evaluated because of growing interest in health. In particular, soybean milk made from soybeans contains so high a protein as to be called "field meat".
Moreover, since it does not contain cholesterol, it has been attracting attention as a high-protein health food, but due to its unique soybean smell, it has a problem in taste, and fermented milk and acidic fruit juice using lactic acid bacteria,
Attempts have been made to improve the flavor by acidic soy milk using an organic acid and are widely consumed.

On the other hand, in Japan, brewed liquors such as sake wine and beer, and distilled liquors such as whiskey, brandy and shochu are drunk as alcoholic beverages, but recently, preference for liquor has been further diversified and various liquors have been diversified. A mixture of mixed liquor and various cocktails mixed with various juices such as lemon, lime and plum, and carbonated water is a refreshing and easy-to-drink alcoholic beverage that is popular with young people, especially women. .

From the viewpoint of nutrition and health, attempts have been made to utilize proteins in alcoholic beverages, and Japanese Patent Application Laid-Open No. 55-34034 and Japanese Patent Application Laid-Open No. 61-177976 which produce milk protein-containing alcoholic beverages for making milk liquor. No. and JP Sho 1
-70970 and the like can be mentioned, and these are those that utilize animal protein, or have a tendency that the flavor is heavy because alcohol fermentation is carried out while containing protein, so that they are also satisfactory in flavor. Things have not been obtained. In addition, there is a drawback that bitterness is likely to occur because a protein is reacted with a protease. The mixed liquor type that mixes with protein tends to become sweet because it can be made only by a very complicated manufacturing method and uses sugar in an extremely large amount.

On the other hand, as a patent for soymilk, Japanese Patent Laid-Open No. 62-155076 for making fermented milk and Japanese Patent Laid-Open No. 61-47178 for a patent for alcoholic beverages containing soymilk can be mentioned, in which a protein is reacted with a protease. Therefore, bitterness is likely to occur, and since alcohol fermentation is carried out while containing protein, the flavor tends to be heavy,
We have not obtained anything that is satisfying in terms of flavor. Further, a stable alcoholic beverage can be obtained only at a low protein concentration and a low alcohol concentration.

As described above, with these known methods, a stable alcoholic beverage can be obtained only at a low protein concentration and a low alcohol concentration, and there is still a demand for a solution to this problem.

Conventional soy milk is excellent in nutrition and health, but the smell and taste peculiar to soy milk is shunned. Therefore, lactic acid fermentation or addition of acidic fruit juice or organic acid is performed to reduce or remove odor peculiar to soy milk. Although soy milk has an isoelectric point of pH 4.5 to 4.6, lactic acid-fermented soy milk and fruit juice, and acidic soy milk added with organic acid naturally cause protein coagulation. Precipitation occurs, and the closer the isoelectric point is, the more intense the precipitation becomes. Therefore, fermented soybean milk and acidic soybean milk have been studied for the use of stabilizers in order to stabilize proteins.
High methoxyl pectin and water-soluble hemicellulose have been used.

[0008]

However, there is no known alcohol-rich beverage in which soybean milk is acidic and protein precipitation is prevented in the presence of alcohol.

[0009]

[Means for Solving the Problems] In order to achieve the above object, the present inventor has conducted diligent research on the stability of protein in alcohol of fermented soy milk and acidic soy milk, and as a result, only by adding water-soluble hemicellulose, It was discovered that it is possible to impart excellent alcohol resistance, and the invention was completed. That is, in the present invention, acidic soybean milk and soybean protein
0.05-4.5% (g weight / g weight) , alcohol for beverages has an alcohol content of 1-35% (ml volume /
ml volume) , and water-soluble hemicellulose is 0.05 to 1
It is an alcoholic beverage characterized by containing 0% (g weight / g weight) . Acid-fermented soymilk or acidic soymilk is preferable as the acidic soymilk. The water-soluble hemicellulose is preferably derived from soybean. The alcoholic beverage can contain carbon dioxide. Further, the present invention is a water-soluble hemi-soluble soymilk.
Lactic acid fermentation obtained by adding cellulose to lactic acid fermentation
Characterized by adding soymilk and alcohol for drinking
A method for producing an alcoholic beverage, comprising:
Medium, lactic acid fermented soy milk is 0.05 ~ 4.5% as soybean protein
(G weight / g weight), beverage alcohol contains alcohol
1-35% (ml volume / ml volume) and water soluble
0.05-10% (g weight / g weight)
Amount) The method for producing the contained alcoholic beverage.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The acidic soymilk used in the present invention is not particularly limited as long as it is acidic. For example, fermented soymilk by lactic acid bacteria, acidic soymilk added with an acidic substance, and the like can be used. In the alcoholic beverage of the present invention, the soy milk component may be contained in the beverage, and the amount thereof is not particularly limited. For example, soy milk having a solid content of 10% by weight is usually 1% by weight in the beverage. It is preferable to contain ˜70 wt%. In other words, when analyzed as soybean protein, the solid content in the material is usually 0.05% by weight to 4.5% by weight, preferably 0.1% by weight to 2.5% by weight. If the amount of soy milk is small, it cannot be said that it is a soy milk drink. If the amount of soy milk is too large, precipitation and separation of proteins easily occur in the presence of acid or alcohol. As long as the beverage of the present invention is acidic and contains alcohol, it does not prevent the use of proteins other than soymilk (eg, milk protein components) in combination.

Fermented soymilk with lactic acid bacteria and the like can be obtained by fermenting soymilk with lactic acid bacteria and the like. The lactic acid bacterium used for lactic acid fermentation is not particularly limited as long as it is used for ordinary yogurt, and for example, Lactobacillus bulgaricus (La
ctobacillus bulgaricus), Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus,
Streptococcus lacti
s), known strains such as lactic acid bacteria of the genus Bifidobacterium can be used alone or in combination of two or more.

The acidic soymilk can be made acidic by adding acid juice such as lemon, orange and grapefruit, and organic acids such as citric acid and malic acid to soymilk. Also,
If the amount is small, fermented milk can be used as a pH adjuster for pH adjustment. It is also possible to use an acidulant added to a flavoring agent which does not show acidity such as a coffee present or a matcha extract, and it is also effective to use it together with fermented soymilk. The pH of the acidic soy milk can be usually 2 to 6, but preferably 3.0 to 5.0, more preferably 3.5 to 4.5.

The beverage of the present invention uses water-soluble hemicellulose. With high methoxypetin, even a beverage containing alcohol-containing protein has a protein precipitation preventing effect only when it is neutral, and an acidic alcoholic beverage does not have a protein precipitation preventing effect. In the present invention, the use of water-soluble hemicellulose has the effect of preventing protein precipitation of acidic alcoholic beverages containing protein. As the water-soluble hemicellulose used in the present invention, those derived from oil seeds (soybean, palm, palm, corn, cottonseed, etc.) and / or grains (rice, wheat, etc.) can be used, but preferably beans Particularly, those derived from soybean are preferable, and hemicellulose derived from cotyledon of soybean is further preferable. As an example, hemicellulose derived from soybean will be described. This is a polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid, and is standardized using standard pullulan (Showa Denko KK) as a standard substance. The average molecular weight determined by the viscosity method is 1,000,000 or less. The raw material for the water-soluble hemicellulose is oil seeds and / or cereals, which are shells or lees obtained by removing oils and fats, proteins, and starches by a conventional method. 130 ° C, more preferably 10
After thermal decomposition at 0 ° C to 130 ° C, the water-soluble fraction in the reaction mixture is fractionated, and if necessary, activated carbon treatment, resin adsorption treatment, ethanol precipitation treatment, etc. are performed to remove hydrophobic substances and low-molecular substances. Then, the desired water-soluble hemicellulose can be obtained by precipitation. In the present invention, a commercially available product may be used. The amount of the water-soluble hemicellulose used in the present invention is 0.05% to 10% in the beverage.
(G weight / ml capacity), preferably 0.1% to 2% is suitable. In the manufacturing process of the beverage of the present invention, the method of adding the water-soluble hemicellulose is not particularly limited. For example, the fermented soymilk can be added at any time, such as before or after the fermentation, or during the production of the alcoholic beverage, but it is preferable to add it before the fermentation from the viewpoint of simplicity and efficiency. The same applies to acidic soy milk, and the addition timing is not limited.

The alcohol for beverages of the present invention may be any of commercially available liquors, including raw alcohol, distilled liquor such as shochu, vodka and brandy, brewed liquor such as wine, sake and beer, and mixed liquor such as various liqueurs. Can be used.
Regarding the amount of addition, if the alcohol concentration is in the range of 1 to 35% by volume, it can be arbitrarily added, but the flavor is 3
˜28% by volume is preferred. Alcohol concentration is 35% by volume
When it exceeds, the protein becomes unstable due to alcohol and precipitation is likely to occur, and when it is less than 1% by volume, the meaning of alcoholic beverage is lost. Further, if necessary, sugars, organic acid salts, vitamins, amino acids, water-soluble dietary fibers and flavors may be added.

In the beverage of the present invention, carbon dioxide gas is not always necessary, but it brings about a good effect on the refreshing flavor when fermented soymilk and acidic soymilk are not used in a large amount. The amount added fermented soybean milk, acidified soybean milk, sugar, is not constant depending on the type and content of such a sweetener and flavoring such as syrup, usually 2
The carbon dioxide gas pressure at 0 ° C. is preferably 1.3 to 3.7 kg / cm ² .

[0016]

EXAMPLES Examples of the present invention will be described below with reference to examples. However, these examples are not meant to limit or limit the present invention in any way. In addition, "part" in an example is a weight part.

Example 1 and Comparative Example 1 Commercial soy milk (solid content 10% by weight, crude protein 4.3 in solid content 4.3)
(% By weight) is sterilized by heating at 142 ° C for 5 seconds and then cooled to 40 ° C to obtain individual culture solutions of various commercially available lactic acid bacteria (lyophilized lactic acid bacteria) such as Lactobacillus bulgaricus, Streptococcus thermophilus, and Bifidobacterium longum. 1% by weight of each was added as a starter, and fermentation was carried out to pH 4.4 in the tank at 40 ° C. for 7 hours. Then, it was cooled to 7 ° C. with a plate cooler to prepare lactic acid fermented soy milk. In addition, water-soluble hemicellulose (manufactured by Fuji Oil Co., Ltd.)
2 parts, 10 parts of sugar and 88 parts of hot water were stirred and dissolved at 80 ° C. for 10 minutes and then cooled to 25 ° C. to prepare a stabilizer solution. And 30 parts of lactic acid fermented soy milk, 20 parts of stabilizer liquid, 0.1 part of citric acid, 0.1 part of yogurt flavor, 95.
5% by volume of beverage alcohol with residual water and alcohol concentration of 0
The mixture was mixed with stirring so as to be ˜40% by volume and uniformly dispersed to obtain 100 parts of an alcoholic beverage. The alcoholic beverage had a soy protein content of 1.3% by weight and a water-soluble hemicellulose content of 0.4% by weight. As a comparative example, HM pectin (commercially available) or LM pectin (commercially available) was used instead of water-soluble hemicellulose. The results are shown in Table 1 below.

[0018] (Table 1) ───────────────────────────────────                                   Alcohol concentration (w / v%)                       ────────────────────────                            0 5 15 20 25 30 40 ───────────────────────────────────   Water-soluble hemicellulose − − − − − ± +   HM pectin − − − + + + +   LM pectin + + + + + + + ─────────────────────────────────── The evaluation shows the separated state after mixing and left at 5 ° C. for 1 week.   [Note] Separation state ++ Violent separation                       + Separation                       ± slightly separated                       − No separation

As a result of the above, LM pectin was unstable under acidic conditions even with 0% alcohol, and LM pectin was 2% with HM pectin.
A stable product was obtained only up to 0%. The water-soluble hemicellulose is stable up to 30% alcohol, and the fermented soymilk-containing alcoholic beverage obtained does not produce a precipitate,
It was homogeneous and rich in flavor.

Example 2 Commercial soy milk (solid content 10% by weight, soybean protein 4.3% by weight)
In 96.4 parts, water-soluble hemicellulose (Fuji Oil Co., Ltd.)
Made) 0.6 parts, sugar 4 parts while stirring, 142
After heat sterilization at 5 ℃ for 5 seconds, cool to 40 ℃, add 1% each of individual culture broths of lactobacillus bulgaricus, Streptococcus thermophilus commercially available (freeze-dried lactic acid bacterium) as a starter, 40 ℃, After fermenting to pH 4.0 in a tank for 7 hours, it cooled to 7 degreeC with the plate cooler, and lactic acid fermented soymilk was prepared. Next, 30 parts lactic acid fermented soy milk, 0.1 part citric acid, 0.1 part yogurt flavor, 10 parts various alcohols, 5 water
9.8 parts were mixed with stirring and uniformly dispersed. The results are shown in Table 2 below.

[0021] (Table 2) ──────────────────────────────────                         Vodka Brandy Shochu Sake White wine ──────────────────────────────────   Water-soluble hemicellulose − − − − − ────────────────────────────────── The symbols used in the state after being mixed and left at 5 ° C. for 1 week are as follows.   [Note] Separation state ++ Violent separation                       + Separation                       ± slightly separated                       − No separation

From the above, it is stable and obtainable in distilled liquor such as vodka, brandy, shochu, brewed liquor such as white wine, and any kind of liquor having an alcohol concentration of 13 to 50% by volume. The fermented soybean milk-containing alcoholic beverage thus obtained was homogeneous and rich in flavor without precipitation.

Example 3 To 96 parts of the same commercial soy milk as in Example 2 was added 4 parts of sugar with stirring, and the mixture was sterilized by heating at 142 ° C. for 5 seconds and then cooled to 40 ° C. to obtain Lactobacillus bulgaricus, Streptococcus thermos. 1% by weight of each individual culture solution of various commercially available lactic acid bacteria (freeze-dried lactic acid bacteria) such as Fils and Bifidobacterium longum was added as a starter and fermented to pH 4.4 in a tank at 40 ° C for an hour, and then cooled on a plate. 7 in a bowl
By cooling to ℃, lactic acid fermented soy milk was prepared. Next, 30 parts of lactic acid-fermented soy milk, 0.1 part of citric acid, 0.1 part of yogurt flavor, 59.8 parts of water, and 0 to 12 parts of water-soluble hemicellulose (manufactured by Non Oil Co., Ltd.) are mixed with stirring, In order to disperse evenly, the mixture was emulsified and homogenized with a homogaizer at a pressure of 120 kg / cm ² , and then mixed with 10 parts of 95.5% by volume of beverage alcohol. The results are shown in Table 3 below.

[0024] (Table 3) ──────────────────────────────────                             Hemicellulose addition (wt%)                     ────────────────────────                         0 0.1 0.6 2 4 10 12 ────────────────────────────────── Water-soluble hemicellulose ＋ ± − − − − − Flavor ○ ○ ○ ○ ○ △ × Ease of drinking × ○ ~ △ ○ ○ ○ ~ △ △ × ────────────────────────────────── The symbols of the state after mixing for 1 week at 5 ° C. are as follows. (Note 1) Separation state + Separation                     ± slightly separated                     − No separation (Note 2) Flavor x Poor △ Somewhat bad ○ Good (Note 3) Ease of drinking × Not suitable for drinking △ Somewhat bad ○ Good

From the above, the amount of water-soluble hemicellulose is 0,
In the range of 1% by weight to 12% by weight, the alcoholic beverage was stable without protein separation. When the amount of water-soluble hemicellulose was 0% by weight, protein precipitation occurred due to alcohol. On the other hand, if the content of water-soluble hemicellulose exceeds 10% by weight, the flavor becomes poor and the drinkability is lost due to the increase in viscosity.

[Example 4] Moisturized and exfoliated hypocotyl soybean (moisture content: 40 to 55%) was prepared by adding 10 parts of water to 1 part of exfoliated hypocotyledonous soybean and immersing it at 30 to 50 ° C for 60 minutes or more to sufficiently absorb water. Hot water (90 ℃) for 1 part
Treated with 3 parts by grinder (Masuyuki Sangyo Co., Ltd.) and added sodium bicarbonate solution to adjust pH to 7.4 or more and 8.0.
Prepared below. This is a homogenizer (made by APV)
And was homogenized at 170 kg / cm ² . The homogenized grinding liquid was separated by a centrifuge at 3000 G for 5 minutes to obtain soy milk and okara. The raw soybean milk had a solid content of 11.0% by weight, a protein content of 5.5% by weight, and a pH of 7.5. To 100 parts of this raw soymilk, water-soluble hemicellulose was kept at 0 to 80 ° C for 5 minutes, cooled to 70 ° C and homogenized with a homogenizer at 100 kg / cm ² , Lactobacillus bulgaricus, Streptococcus thermophilus. , 1% by weight of each individual culture solution of various commercially available lactic acid bacteria (freeze-dried lactic acid bacteria) of Bifidobacterium longum was added as a starter, and the pH was kept in the tank at 40 ° C for 7 hours.
After fermenting to 4.3, the mixture was stirred and cooled to 7 ° C. to prepare lactic acid-fermented soymilk. Next, lactic acid fermented soy milk 0.5-
60 parts, citric acid 0.1 part, yogurt flavor 0.1
Parts, 95.5% by volume drinking alcohol 10 parts, water 89.3-
70.2 parts were mixed with stirring and uniformly dispersed. The results are shown in Table 4 below.

[0027] (Table 4) ────────────────────────────                     Addition amount of lactic acid fermented soy milk (% by weight)             ──────────────────────               0.5 25 15 30 50 60 ────────────────────────────   Separation state − − − − − − −   Flavor △ ○ ○ ○ ○ ○ ~ △ △ ──────────────────────────── The separated state is the state after mixing and left at 5 ° C. for 1 week. The explanation of the symbols is as follows is there. (Note 1) Separation state + Separation                     ± slightly separated                     − No separation (Note 2) Flavor x Poor △ Somewhat bad ○ Good

From the above, separation did not occur at any concentration, but fermented soy milk was too thin at 0 and 5% by weight, and no effect was observed, and when it was more than 60% by weight, it was concentrated. The feeling was too strong, and the flavor was not good.

Example 5 To 100 parts of the same commercially available soymilk as in Example 2, 4 parts of water-soluble hemicellulose was heated to 80 ° C. with good stirring, and then 2
Mix 20 parts cooled to 5 ° C, 0.1 part yogurt flavor, 4 parts sugar, 20 parts commercial shochu (35% alcohol by volume) with 5 times concentrated lemon juice while stirring to a pH of 3.8. Then, in order to uniformly disperse, the mixture was emulsified and homogenized at a pressure of 120 kg / cm ² using a homogenizer. The obtained acidic soymilk-containing alcoholic beverage was homogeneous and rich in flavor without formation of precipitate.

Example 6 To 100 parts of the same commercially available soymilk as in Example 2, 4 parts of water-soluble hemicellulose was heated to 80 ° C. with good stirring, and then 2
40 parts chilled to 5 ° C, yogurt flavor 0.1 part, sugar 8 parts, commercial vodka (alcohol 50% by volume) 20 parts, lemon juice 4 parts, water 28 parts 50% by weight
The mixture was mixed with citric acid water while stirring so as to have a pH of 3.5, and uniformly dispersed. Then, 100 parts of carbonated water was mixed and bottled. The obtained acidic soymilk-containing alcoholic beverage was homogeneous and rich in flavor without formation of precipitate.

[0031]

Industrial Applicability According to the present invention, it is possible to prepare an alcoholic beverage which does not cause precipitation of protein even if soy milk is acidic and contains alcohol.

─────────────────────────────────────────────────── ─── Continuation of the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) C12G 1/00-3/12 A23L 1/20-1/201; 1/211

Claims (5)

(57) [Claims] 1. Acid soybean milk as soybean protein of 0.05 to
4.5% (g weight / g weight) , alcohol for drinking is alcohol
1 to 35% (ml volume / ml volume) as water content , and 0.05 to 10% water-soluble hemicellulose (g weight / g)
Alcoholic drink characterized by containing ( weight) . 2. The alcoholic beverage according to claim 1, wherein the acidic soymilk is lactic acid fermented soymilk or acidic soymilk. 3. The alcoholic beverage according to claim 1, wherein the water-soluble hemicellulose is derived from soybean. 4. The alcoholic beverage according to claim 1, wherein the alcoholic beverage contains carbon dioxide. 5. Milk prepared by adding water-soluble hemicellulose to soy milk
Lactic acid-fermented soymilk obtained by acid fermentation and alcohol for beverages
Of alcoholic beverages characterized by the addition of
In the alcoholic beverage, lactic acid fermented soy milk is soybean
0.05-4.5% as protein (g weight / g weight), drink
Alcohol content is 1-35% as alcohol content
(Ml capacity / ml capacity), and water-soluble hemicellulose
Alcoh containing 0.05 to 10% (g weight / g weight)
Method of manufacturing beverages.