JP3742391B2 - Non-alcoholic beer manufacturing method - Google Patents

Description

[0001]
【Technical field】
The present invention relates to a method for producing a non-alcohol beer using a method for producing beer that passes through the steps of malting, preparation, fermentation, and aging.
[0002]
[Prior art and its problems]
It is a remarkable fact that beer is filled in a container through a malting process, a charging process, a fermentation process, and an aging process, and the contents are generally as follows.
The malt formed in the malting process is pulverized and placed in a saccharification tank together with warm water and starchy auxiliary materials to be saccharified. After the malt components are eluted, moromi is removed and hops are added and boiled. After removing the hops, the wort is cooled (preparation step).
When this wort is put in a fermenter and yeast is added and kept in a sealed state, alcohol fermentation by yeast is flourishing and alcohol is eluted into wort and changes to beer liquid (young beer) (fermentation process). .
The yeast is removed from the young beer, transferred to a closed tank and aged, and carbon dioxide is dissolved, and this is filtered to form a draft beer (aging process).
[0003]
In general, a beer containing 1% or less of alcohol is regarded as a non-alcohol beer, and the demand for beer having a low alcohol concentration is increasing rapidly from the viewpoint of health and traffic safety.
Since this beer is mainly produced by evaporating an alcohol component formed in the fermentation process by a vacuum distillation method, extra equipment for producing beer is required. On the other hand, in addition to changing the taste and aroma in the distillation process, there is also a disadvantage that umami and richness are insufficient.
[0004]
It is a well-known fact that the intake of a small amount of alcohol is extremely effective in terms of health, and there is great expectation for the emergence of medicinal trace alcoholic beverages from the perspective of medical foods and health promotion. .
[0005]
[Technical issues]
The present invention uses a method for producing beer that goes through the steps of malting, preparation, fermentation, and ripening, and the first problem is to obtain a non-alcoholic beer without losing good taste and aroma. The second problem is to obtain a non-alcohol beer in which a physiologically active ingredient expected to have medicinal properties is dissolved.
[0006]
[Technical means]
The first technical means is to solve the technical problem of the former . (B) Fermentation of yeast in a state in which wort is aerated and stirred in the fermentation process, and (b) The reducing sugar concentration is adjusted to 0.5% or less, and (c) Candida tropicalis pK233 is added in the ripening step.
[0007]
The second technical means is to solve the latter technical problem. In the charging process, the mushroom mycelium is added to the wort and the mushroom mycelium is grown under the aerated state, and then the wort is heated. Including a process step .
[008]
In the first technical means, wort is aerated and stirred by a conventional method, and a beer liquid containing ethyl alcohol formed by fermentation of yeast is used as a hydrocarbon assimilating bacterium, Candida tropicalis pK233. Is added. The bacteria assimilate ethyl alcohol content, since leaving a scent and taste are aged beer liquid can be obtained with a low alcohol concentration beers. A non-alcohol draft beer can be obtained by appropriately concentrating or diluting this beer.
Since the beer liquid that has been fermented is adjusted to have a reducing sugar concentration of 0.5% or less before the aging process, Candida tropicalis pk233 can efficiently assimilate alcohol.
[0009]
This Candida tropicalis pK233 has already been widely used as an edible food as a highly nutritious and safe yeast, and since it produces a faint sweet scent, it can also enjoy a new scent as a beer.
In addition, when adding this hydrocarbon-assimilating bacterium, it is desirable to filter and sterilize the beer liquid in advance, thereby increasing the efficiency of assimilation.
As for this bacterium, it is desirable to add about 10% by volume of pre-cultured 5-10 mg / ml (dry) to the beer liquid.
[0010]
In the second technical means, the mushroom mycelium is added to the wort in the above-described charging step, and the mushroom mycelium is allowed to grow under the aerated state. In particular, components that are expected to have medicinal effects can be eluted. At the same time, enzymes such as protease and amylase hydrolyze high molecular components in the wort, so that the fermentation of yeast is promoted during the aeration culture in the fermentation process to enhance the flavor of the wort.
After filtering the mycelium, the wort is reliably heat-treated and sterilized before entering the fermentation process, so there is no concern that the mycelium will affect the yeast.
The amount of mycelium added varies depending on the type of mushroom mycelium. Generally, it is desirable to add 2-6 mg / ml (dry) pre-cultured in a medium to about 10% by volume with respect to wort.
[0011]
The addition and growth of the mycelium may be performed before adding hops to the wort, or may be performed after extracting and filtering hop components. In the former case, hops are added immediately after filtering the mycelium, and the wort can be sterilized in the boiling stage where the bitter and essential oil components are extracted. In the latter case, the mycelium is filtered and then heat-treated again. Then the wort will be sterilized.
After these steps, mushroom mycelium does not remain in the wort, so there is no worry that allergic symptoms caused by this will occur even if beer is consumed after the beer is completed.
Bitterness of bioactive ingredients of mushrooms is masked with hops, and other unique tastes and aromas are masked by aeration culture in the fermentation process. A non-alcohol beer in which the active ingredient is dissolved is obtained.
[0012]
Examples of physiologically active components of mushrooms include polysaccharides such as β-D-glucan, protein lectin, protein polysaccharide krestin, peptide glucan MD fraction, acidic polysaccharide glucuronoxylomannan, vitamins, etc. Can do. These components are expected to have medicinal effects such as thrombolysis, antifeeding, anticancer, enhancement of cell immunity, antibacterial activity, diuresis, cholesterol lowering, healthy stomach, blood pressure lowering, cardiotonic, tonic, blood glucose lowering, etc. .
Mushrooms that elute these components include: Agaricus blazei Murr, Isaria sinclairii, Auricularia auricula Cordyceps sinensis, Cordyceps militaris, Cordyceps militaris commune), Maitake (Grifola frondosa), Kawaritake (Coriolus versicolor), and the like.
[0013]
【The invention's effect】
In the above technical means, since a conventional beer production apparatus can be diverted or used in non-alcohol production, there is an advantage that no new capital investment is required.
Moreover, in the beer from which the mushroom mycelium was extracted, there is also an advantage that the foam retention (time until the formed foam disappears) after pouring the beer becomes long.
[0014]
[Example 1]
Add the malt and charge the saccharified wort, add it to the boiling kettle, add 2% hops and boil at about 80 ° C, filter and cool to about 100% wort. Liter was produced. The items measured for items such as beer extract concentration and alcohol concentration of the wort are shown in the column (a) of Table 1.
This was put in a fermentation tank and inoculated with 10 liters of pre-cultured brewer's yeast (this example uses 6 mg / ml dry one) and cultured at aeration and agitation for about 7 hours at 25 ° C. Thereafter, the primary fermentation was completed by stationary culture at 20 ° C. for about 100 hours. What was measured for the above items at this stage is shown in column (b) of Table 1.
[0015]
Then, the beer liquid that has been fermented is filtered, and water is added as necessary to adjust the reducing sugar concentration of the beer liquid to 0.5% or less, and then pre-cultured Candida tropicalis pK233 bacteria (In this example, 7 mg / ml dry one) was added to 10 liters of beer liquid, fermented at 20-25 ° C. for 100 hours, and then aged at a temperature of 5 ° C. for 172 hours. What was measured about the said item again at this stage is shown in the (c) column of Table 1.
Thereafter, the beer liquid was filtered, and carbon dioxide was added to complete the production of beer.
[0016]
(Table 1)
Measurement item (a) Before cultivation (b) When fermentation is completed (c) Product of the present invention
Bricks 8 % 1.5 % 1.5 %
Polysaccharides
0.7 % 0.6 % 1.2 %
Reducing sugar
7.3 % 0.5 % 0.1 %
Alcohol 0 % 2.5 % 0.5 %
PH 5.65 4.70 4.33
[0017]
[Example 2]
In this example, Cordyceps mycelium to be added to the beer liquid was cultured in advance. Prepare medium using malt extract 150 g, polypectone 3 g, yeast extract 5 g and pure 10 liters, sterilize at 100 ° C for 30 minutes, cool, then inoculate mycelium of Cordyceps sinensis liquid-cultured in 1 liter flask in advance Then, the culture was stirred and aerated with aerated air at 22 ° C. for about 72 hours (air discharge rate 0.7 liter / min, stirring speed about 100 rpm). The obtained mycelium was measured with a nephelometer and found to be 6 mg / ml (dry).
[0018]
The same preparation as in Example 1 was performed to obtain 100 liters of wort. Since the same items as in Example 1 are measured, the column (a) in Table 2 has the same value as the column (a) in Table 1.
To this, 10 liters of the dry mycelia of the above-mentioned Cordyceps sinensis was inoculated together with the medium, and stirred and cultured at 22 ° C. for about 72 hours with aeration (air discharge rate 7 liters / min, stirring speed about 120 rpm).
After sterilizing and filtering this, the amount of reducing sugar was determined and water was added to adjust the sugar content to 4%. In addition, when sugar content is less than 4%, it will adjust by adding glucose etc.
[0019]
Next, 10 liters of pre-cultured brewer's yeast (in this example, 7 mg / ml dry one) is inoculated into the wort from which Cordyceps extract is extracted and kept at 25 ° C. for about 20 hours with aeration. The mixture was then stirred and cultured (air discharge rate 5 liters / min, stirring speed about 90 rpm), after which only the air supply was stopped, and stirring was continued for 48 hours, followed by stationary culture at 20 ° C. for 10 hours.
The beer liquid thus obtained was roughly filtered, aged at 5 ° C. for 172 hours, and the values measured for the same items as in Example 1 are shown in the column (c) of Table 2.
[0020]
The column (b) in Table 2 shows the measured values after completion of ripening of a conventional type of beer liquid prepared by introducing malt and not inoculating mushroom mycelium according to a conventional method. It is.
[0021]
(Table 2)
Measurement item (a) Before culture (b) Target product (c) Product of the present invention
Brix 8 % 4 % 3 %
Polysaccharides
0.7 % 0.2 % 2.7 %
Reducing sugar 7.3 % Not measured 0.1 %
Alcohol 0 % 2.8 % 0.5 %
PH 5.65 4.58 4.13
[0022]
In the case of beer from which the components of Cordyceps sinensis were extracted, the foam retention after pouring was long, about 1.5 times as long as the target product.

Claims (2)

In the production method of beer that goes through each process of malting, preparation, fermentation, and aging , yeast is fermented in the state where the wort is aerated and stirred in the fermentation process, and the reducing sugar concentration of the beer liquid that has been fermented is 0.5% or less A non-alcohol beer production method in which Candida tropicalis pK233 is added in the aging step. The method for producing a non-alcohol beer according to claim 1, wherein the preparation step includes a step of heat-treating the wort after adding the mushroom mycelium to the wort and growing it in an aerated state.