JP4002780B2 - Method for producing malt alcoholic beverage - Google Patents

Description

図１〜４及び表１に示したように、緩衝液のｐHが６〜９の範囲内である実施例１、３、４においては、より高い収量でイソキサントフモールを得ることができた。
【００４３】
【発明の効果】
以上説明した通り、本発明の製造方法によれば、麦汁煮沸工程後の麦汁又はその後の処理液にイソキサントフモールを添加することによって、キサントフモールの生理活性が実質的に付与された健康に良い麦芽アルコール飲料を容易に且つ確実に得ることができる。
【図面の簡単な説明】
【図１】実施例１においてイソキサントフモールを合成したときの、所定時間煮沸後の反応液中のイソキサントフモールとキサントフモールとの比率を示すグラフである。
【図２】実施例２においてイソキサントフモールを合成したときの、所定時間煮沸後の反応液中のイソキサントフモールとキサントフモールとの比率を示すグラフである。
【図３】実施例３においてイソキサントフモールを合成したときの、所定時間煮沸後の反応液中のイソキサントフモールとキサントフモールとの比率を示すグラフである。
【図４】実施例４においてイソキサントフモールを合成したときの、所定時間煮沸後の反応液中のイソキサントフモールとキサントフモールとの比率を示すグラフである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a malt alcoholic beverage.
[0002]
[Prior art]
Beer with hops was born in Czechoslovakia in the 19th century, and this hop gives beer a unique bitter taste and refreshing hop aroma, prevents the growth of various bacteria, improves foam retention, and precipitates protein. It became an indispensable ingredient for beer.
[0003]
Subsequent research also revealed that hops contain xanthohumol, a prenylflavonoid having physiological activities such as anticancer activity.
[0004]
[Problems to be solved by the invention]
In this way, it is very valuable to contain xanthohumol, which can be expected to have a health effect, in beer and happoshu that are recognized as healthy alcoholic beverages with relatively low alcohol concentration. Although it is considered, it is very difficult to contain xanthohumol at a high concentration in beer or the like in the conventional manufacturing process. That is, as reported in Stevens et al. (J. Agric. Food. Chem. 1999, 47 p2421), hops are usually added in the wort boiling process, so xanthohumol in hops is boiled in wort. Disappears due to chemical changes caused by Moreover, it lose | disappears by precipitation in a preparation process or a fermentation process, and hardly transfers to beer etc. which are final products.
[0005]
This invention is made | formed in view of the subject which the said prior art has, and it aims at providing the manufacturing method of the malt alcoholic beverage with good health to which the physiological activity of the xanthohumol was provided substantially.
[0006]
[Means for Solving the Problems]
In order to solve the above problems, the method for producing a malt alcoholic beverage of the present invention includes a saccharification step for obtaining a saccharified solution, and a wort boiling step for adding hops to the wort obtained by filtering the saccharified solution and boiling it. The cooling step for cooling the wort after the wort boiling step, the fermentation step for adding the yeast to the wort after the cooling step, fermenting the wort to obtain a fermented liquid, and the fermentation obtained in the fermentation step A ripening step for ripening the liquor and a filtration step for filtering the fermentation liquor obtained in the ripening step to obtain a malt alcoholic beverage, which are used for the cooling step or the fermentation step or for the ripening step or the filtration step It is characterized by adding isoxanthohumol to any of the fermented broths .
[0007]
In the present invention, isoxanthohumol, which has the same physiological activity as xanthohumol and has higher water solubility than xanthohumol, is converted into wort or a treatment liquid thereof (cooling) in the production process after the wort boiling process. Adding a sufficient concentration of isoxanthohumol to the finally obtained malt alcoholic beverage by adding to the wort used in the process or fermentation process, fermented solution used in the aging process, etc.) it can. Therefore, according to the present invention, a malt alcoholic beverage substantially imparted with the physiological activity exhibited by xanthohumol can be obtained easily and reliably.
[0008]
In the production method of the present invention, adding isoxanthohumol after the fermentation process and before the filtration process , that is , adding isoxanthohumol to the fermentation broth used in the aging process or the filtration process it is more preferable to be.
[0009]
In the present invention, isoxanthohumol is preferably obtained by heating xanthohumol in a buffer solution or wort of pH 6-9.
[0010]
In the present invention, xanthohumol is preferably derived from hops.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, preferred embodiments of the present invention will be described in detail.
[0012]
The manufacturing method of the malt alcoholic beverage of this invention adds isoxanthohumol to wort or its process liquid in the process after a wort boiling process, and, thereby, the isolator in the malt alcoholic beverage obtained is obtained. Xanthohumol concentration can be increased.
[0013]
Here, isoxanthohumol exhibits the same physiological activity (anticancer activity and the like) as xanthohumol and has higher water solubility than xanthohumol. As will be described later, isoxanthohumol can be obtained by isolating xanthohumol extracted from, for example, hops.
[0014]
Some malt alcoholic beverages obtained by the conventional method contain isoxanthohumol, but the concentration is as small as about 1 to 2 ppm (BRAUWELT. 2000. p526). In addition, according to the knowledge of the present inventors, when isoxanthohumol is added in the wort boiling process or the process before that, it is adsorbed on the pop-derived decke and protein in the same manner as xanthohumol, and the precipitate is removed. Is done. Therefore, it is very difficult to contain sufficient isoxanthohumol in the final product malt alcohol. In addition, although isoxanthohumol can be lost by precipitation in the fermentation process, according to the knowledge of the present inventors, isoxanthohumol added from the wort boiling process to before the fermentation process is in the malt alcoholic beverage. It is confirmed that it remains at a sufficient concentration (for example, over 60%).
[0015]
Moreover, the malt alcoholic beverage as used in the field of this invention means the alcoholic beverage obtained by using malt as a raw material, the beer whose malt use ratio in a raw material is 66.6% or more, and the said ratio is less than 66.6%. Includes Happoshu.
[0016]
Although the process included in the production method of the present invention is not particularly limited, for example, a saccharification process, a wort boiling process, a cooling process, a fermentation process, an aging process, a filtration process and the like can be mentioned. In this case, a cooling process after the wort boiling process Isoxanthohumol can be added in the fermentation process, the aging process, the filtration process, and the like.
[0017]
In the saccharification step, a saccharified solution is obtained by saccharifying a raw material containing malt. The malt used in the present invention is preferably a product obtained by germinating barley with sufficient water and air and drying to remove young germs. Malt is an enzyme source necessary for wort production and at the same time, a major starch source as a raw material for saccharification. Moreover, the flavor and pigment | dye peculiar to malt alcoholic beverages can be provided by drying malt. For example, barley is soaked to a degree of soaking of 40 to 45%, then germinated at 10 to 20 ° C. for 3 to 6 days, and roasted to obtain the desired malt.
[0018]
The method for saccharifying the raw material containing malt is not particularly limited. For example, the raw material containing malt and water for charging are placed in a charging pot and mixed, and the mixture is heated to a predetermined temperature (preferably 65 to 75 ° C.). After that, the saccharified solution can be obtained by removing the soot by filtration as necessary. The use ratio of malt in the raw material is selected as described above according to the type of malt alcoholic beverage such as beer or sparkling liquor. Further, at this time, a commercially available or separately prepared malt extract may be mixed with water for charging, and auxiliary materials such as corn starch, corn grits, rice, and sugars may be added as necessary.
[0019]
In the wort boiling step, hops are added to wort obtained by filtering the saccharified solution, and the mixture is boiled. Thereby, the malt alcohol peculiar fragrance and bitterness are provided, and the function of the malt enzyme is stopped. The hop content in the saccharified solution is preferably in the range of 0.5 to 3.0 g / L, and the boiling time of the mixture is preferably 90 to 120 minutes.
[0020]
The wort (hot wort) after the wort boiling step is cooled to a predetermined temperature and then subjected to a fermentation step described later. In this cooling step, the hot wort is cooled to 15 ° C. or lower.
[0021]
In a fermentation process, a fermented liquor is obtained by adding yeast to wort after a cooling process, and fermenting wort.
[0022]
The yeast used in the fermentation process is not particularly limited as long as it metabolizes the sugar content in the wort and produces alcohol, carbon dioxide gas, etc. (alcoholic yeast that performs so-called alcoholic fermentation), and specifically, Saccharomyces Examples include cerevisiae and Saccharomyces urbum.
[0023]
Moreover, although it does not restrict | limit especially about fermentation conditions, Fermentation temperature becomes like this. Preferably it is 15 degrees C or less, More preferably, it is 8-10 degreeC, Fermentation time becomes like this. Preferably it is 8-10 days.
[0024]
After aging the fermentation broth obtained in this way, a malt alcoholic beverage is obtained by filtering this.
[0025]
The conditions in the aging step are not particularly limited, but for example, re-fermentation and aging of the remaining extract can be suitably performed by storing in a closed tank or the like and storing at a storage temperature of -5 to 3 ° C for 30 to 90 days.
[0026]
Moreover, although it does not restrict | limit especially also about filtration conditions, it filters using diatomaceous earth, PVPP (polyvinyl polypyrrolidone), a silica gel, a cellulose powder etc. as a filter aid. Filtered malt alcoholic beverages are tanked, barreled, bottled, canned, etc. and shipped to the market.
[0027]
In the present invention, the addition of isoxanthohumol is not particularly limited as long as it is after the wort boiling step, and the wort used for the cooling step or the fermentation step, the fermentation solution used for the aging step, or before the filtration step. It may be added to any of the fermentation broths. However, when isoxanthohumol is added after the filtration step, microorganisms or the like may be mixed in, and it is necessary to take measures against the manufacturing equipment, which may increase the manufacturing cost. Therefore, it is preferable to add isoxanthohumol in the manufacturing process from the wort boiling process to the filtration process.
[0028]
Moreover, the addition amount of isoxanthohumol is not particularly limited, but it is preferable to add so that the concentration in the malt alcoholic beverage that is the final product is in the range of 5 to 30 ppm. If the concentration of isoxanthohumol is less than the lower limit, the effect of adding isoxanthohumol tends to be insufficient, while the upper limit is the saturated concentration value of the malt alcoholic beverage.
[0029]
Isoxanthohumol can be suitably obtained, for example, according to the following procedure. First, hops containing xanthohumol are dissolved in a predetermined solvent (for example, a mixed solvent of hexane and ethyl acetate), and silica gel is allowed to act on this solution. Thereby, the xanthohumol extract from which components other than xanthohumol have been adsorbed and removed is obtained. Next, the solid extract obtained by concentrating and drying the extract is dissolved in a buffer solution and boiled, whereby the isotope of xanthohumol proceeds to produce isoxanthohumol. The produced isoxanthohumol can be separated from the reaction solution by performing an extraction operation using ether or the like.
[0030]
At the time of such boiling, the pH of the buffer solution is preferably in the range of 6-9. If the pH of the buffer solution is outside the above range, the xanthohumol is likely to be less likely to be isolated. For example, when boiling at pH 6 to 8, a phosphate buffer solution can be used, and when boiling at about pH 9, a buffer solution containing ammonium chloride and ammonium hydroxide can be used.
[0031]
Moreover, isoxanthohumol can also be obtained by using wort as a solvent and adding xanthohumol to this and boiling similarly to the above. The wort after boiling can be used as it is in the production process of a malt alcoholic beverage without isoxanthohumol isolation.
[0032]
【Example】
EXAMPLES Hereinafter, although this invention is demonstrated further more concretely based on an Example and a comparative example, this invention is not limited to a following example at all.
[0033]
[Example 1]
(Synthesis of isoxanthohumol)
20 g of hop extract containing about 2.6 g (13%) of xanthohumol is dissolved in a mixed solvent of 450 ml of hexane and 450 ml of ethyl acetate, and silica gel is allowed to act on this solution to adsorb components other than xanthohumol. The removed xanthohumol extract was obtained, and the extract was further concentrated and dried to obtain a solid extract (xanthohumol content: 2.5 g).
[0034]
Next, the total amount of the obtained solid extract was dissolved in a phosphate buffer solution of pH 6 so as to have a concentration of 0.5 g / L, and boiled at 100 ° C. for 3 to 4 hours. The ratio of xanthohumol and isoxanthohumol in the reaction solution after boiling for a predetermined time is shown in FIG. According to FIG. 1, when boiling is performed for 3 to 4 hours, the ratio of isoxanthohumol exceeds 90% and is almost the maximum value, and the ratio of isoxanthohumol is hardly changed even if boiling is performed more than this. Recognize. The ratio in FIG. 1 is the area ratio of the HPLC chromatogram.
[0035]
Furthermore, extraction operation is performed using 500 mL of ether for 1 L of the reaction solution after boiling, and the extract is concentrated and dried by an evaporator to obtain a mixture of isoxanthohumol and xanthohumol (unreacted product). Got. The yield of isoxanthohumol was 41.4 mg per 100 mg of xanthohumol raw material. The content of unreacted xanthohumol was 4.9 mg per 100 mg of xanthohumol raw material.
[0036]
(Manufacture of malt alcoholic beverages)
After adding 5 kg of malt and 2 kg of auxiliary materials to 23 L of charged water and heating for 40 minutes at 65 ° C. with stirring, the saccharified solution was removed by filtration of the saccharified solution to obtain wort. Normal hops were added to the wort at a rate of 27 g / 38 L and boiled for 90 minutes. The boiled wort was cooled to 8 ° C., yeast was added and fermented at 11 ° C. for 7 days, and then aged at 0 ° C. for 30 days.
[0037]
2 g / 30 L of isoxanthohumol and 1 g / 30 L of xanthohumol were added to the ripened liquid thus obtained, followed by filtration to obtain the desired sparkling liquor. The isoxanthohumol concentration in the obtained sparkling liquor was 14.5 ppm, and the xanthohumol concentration was 1.4 ppm. As a result of the tasting by the test subjects, it was found that the obtained sparkling liquor has good flavor and bitterness, and the foam when poured into the glass is also good quality.
[0038]
[Comparative Example 1]
A sparkling liquor was produced in the same manner as in Example 1 except that isoxanthohumol and xanthohumol were not added to the ripening liquid. The concentration of isoxanthohumol in the obtained sparkling liquor was 0.9 ppm, and xanthohumol was hardly detected.
[0039]
[Comparative Example 2]
Happoshu was produced in the same manner as in Comparative Example 1 except that hop extract containing 13% xanthohumol was added to the wort to 12 g / L before boiling the wort. The concentration of isoxanthohumol in the obtained sparkling liquor was 1.5 ppm, and almost no xanthohumol was detected.
[0040]
[Comparative Example 3]
A sparkling liquor was produced in the same manner as in Comparative Example 1 except that powder hops containing xanthohumol 13% were added to the wort at 12 g / L 5 minutes before the end of boiling of the wort. Xanthohumol was hardly detected in the obtained sparkling liquor, and the concentration of isoxanthohumol was 0.5 ppm.
[0041]
[Examples 2 to 4]
Example 2 was different from Example 1 except that a phosphate buffer at pH 4 was used, a phosphate buffer at pH 7 was used in Example 3, and a buffer containing ammonium chloride and ammonium hydroxide at pH 9 was used in Example 4. In the same manner, isoxanthohumol was synthesized. FIG. 2 (Example 2), FIG. 3 (Example 3) and FIG. 4 (Example 4) show the ratio of xanthohumol and isoxanthohumol in the reaction solution after boiling for a predetermined time. In addition, Table 1 shows the yields of isoxanthohumol and unreacted xanthohumol obtained in each Example (both converted values relative to 100 mg of xanthohumol raw material).
[0042]
[Table 1]

As shown in FIGS. 1 to 4 and Table 1, in Examples 1, 3, and 4 where the pH of the buffer was in the range of 6 to 9, isoxanthohumol could be obtained with a higher yield. .
[0043]
【The invention's effect】
As described above, according to the production method of the present invention, the physiological activity of xanthohumol is substantially imparted by adding isoxanthohumol to the wort after the wort boiling step or the subsequent treatment liquid. A healthy malt alcoholic beverage can be obtained easily and reliably.
[Brief description of the drawings]
1 is a graph showing the ratio of isoxanthohumol and xanthohumol in a reaction solution after boiling for a predetermined time when isoxanthohumol was synthesized in Example 1. FIG.
2 is a graph showing the ratio of isoxanthohumol and xanthohumol in a reaction solution after boiling for a predetermined time when isoxanthohumol was synthesized in Example 2. FIG.
FIG. 3 is a graph showing the ratio of isoxanthohumol and xanthohumol in the reaction solution after boiling for a predetermined time when isoxanthohumol was synthesized in Example 3.
4 is a graph showing the ratio of isoxanthohumol and xanthohumol in a reaction solution after boiling for a predetermined time when isoxanthohumol was synthesized in Example 4. FIG.

Claims (4)

A saccharification step for obtaining a saccharified solution;
A wort boiling step in which hops are added to the wort obtained by filtering the saccharified solution and boiled;
A cooling step for cooling the wort after the wort boiling step;
Adding a yeast to the wort after the cooling step, fermenting the wort to obtain a fermented liquid,
An aging step for aging the fermentation broth obtained in the fermentation step;
A filtration step of filtering the fermentation broth obtained in the aging step to obtain a malt alcoholic beverage;
Including
A method for producing a malt alcoholic beverage, comprising adding isoxanthohumol to either the wort used for the cooling step or the fermentation step, or the fermentation broth used for the aging step or the filtration step . The method for producing a malt alcoholic beverage according to claim 1, wherein isoxanthohumol is added to the fermentation broth used in the aging step or the filtration step.   The malt alcoholic beverage according to claim 1 or 2, wherein the isoxanthohumol is obtained by heating xanthohumol in a buffer solution or wort of pH 6-9. Method.   The method for producing a malt alcoholic beverage according to claim 3, wherein the xanthohumol is derived from hops.

Images