JP4018576B2

JP4018576B2 - Method for producing fermented malt beverage with reduced purine compound

Info

Publication number: JP4018576B2
Application number: JP2003086480A
Authority: JP
Inventors: 舜一藤野; 欣也栗原
Original assignee: Kirin Brewery Co Ltd
Current assignee: Kirin Brewery Co Ltd
Priority date: 2003-03-26
Filing date: 2003-03-26
Publication date: 2007-12-05
Anticipated expiration: 2023-03-26
Also published as: JP2004290071A

Description

【０００１】
【発明の属する技術分野】
本発明は、プリン体化合物が低減化された発酵麦芽飲料、及びその製造方法に関する。より詳しくは、ビールもしくは発泡酒等の麦芽を原料の一部又は全部とする発酵麦芽飲料の製造において、プリン体化合物をより効率的且つ効果的に除去する方法、及びその方法により製造されるプリン体化合物が低減化された発酵麦芽飲料に関する。
【０００２】
【従来の技術】
ビール中には、総プリン体化合物が４０〜１００ｍｇ／Ｌ程度存在する。プリン体化合物である、プリン塩基（アデニン、グアニン、キサンチンなど）、プリンヌクレオシド（アデノシン、グアノシン、イノシンなど）、プリンヌクレオチド（アデニル酸、グアニル酸、イノシン酸など）並びにその高分子核酸は、食餌として摂取された場合、尿酸に分解される。高尿酸血症における食餌制限では、このプリン体化合物の摂取の制限がなされる場合があるが、より高含有食物としての肉、卵、肝等の制限に加えて、ビールなどの食餌制限を受けることがある。この場合に、ビール等においてもプリン化合物を低減化した製品が望まれる。
【０００３】
ビールの製造において、プリン化合物を低減化する試みが、報告されている。再公表特許公報ＷＯ９６／２５４８３には、ビールの麦汁にヌクレオシド・フォスフォリラーゼ及び／又はヌクレオシダーゼを作用させて、麦汁中のヌクレオシドを分解させ、プリン化合物の濃度を低減させたビールの製造方法が開示されている。この方法は、ビールの製造において、麦汁中に含まれるプリンヌクレオシドを酵素を用いてプリン塩基に分解せしめ、該プリン塩基を発酵工程において酵母に資化させ、プリン化合物含量を低減させたビールを得るというものであるが、この方法は、プリンヌクレオシドの分解比率（本実施例では約６０％）と、生成されたプリン塩基と元々麦汁に存在するプリン塩基の合計量の酵母による資化率により、左右されるものでありその低減量には限界がある。したがって、血中尿酸値の上昇を懸念する消費者の要望を満足するために、効率的で、且つ効果的なプリン体化合物の低減化方法の開発が望まれているところであった。
【０００４】
【特許文献１】
ＷＯ９６／２５４８３。
【０００５】
【発明が解決しようとする課題】
本発明の課題は、プリン体化合物が低減化された発酵麦芽飲料、及びその製造方法を提供すること、より詳しくは、ビール若しくは発泡酒等の発酵麦芽飲料の製造において、ビールや発泡酒の必要な成分への影響が少なく、しかも、プリン体化合物をより効率的且つ効果的に除去する方法、及びその方法により製造されるプリン体化合物が低減化された発酵麦芽飲料を提供することにある。
【０００６】
本発明者は、先に、ビールや発泡酒等の発酵麦芽飲料の製造工程において、麦汁若しくは発酵液中のプリン体化合物を選択的に吸着する吸着剤、特に活性炭で処理することにより、麦汁若しくは発酵液中のプリン体化合物を選択的に吸着、除去し、プリン体化合物の低減された発酵麦芽飲料を効率的且つ効果的に製造できる技術を開発した（特願２００１−２９８６６１号、特願２００２−１３０２７５号）。この方法において、吸着、除去に必要な活性炭を添加することにより、発酵液中のプリン体化合物を選択的に吸着、除去するが、その添加する工程によっては、プリン体化合物と共に、ビールや発泡酒等にとって必要な成分の除去が避けられず、特に、一部の苦味成分や色素成分への影響が大きかった。
【０００７】
したがって、このような場合には、その後に苦味成分の補充や香味の調整等の工程を補充する必要があった。また、発酵液中のプリン体化合物の吸着、除去に際して、吸着剤の量が増えれば、その分だけ多く、プリン体化合物と併せて本来発酵麦芽飲料にとって必要な成分も同時に吸着、除去されてしまうため、使用する吸着剤の量にも制限が必要であった。そこで、本発明の課題は、これらの制約を取り除いた、より効率的で且つ効果的なプリン体化合物の吸着、除去方法を提供することを課題とする。
【０００８】
【課題を解決するための手段】
本発明者は、上記課題を解決すべく鋭意研究の結果、プリン体化合物を吸着剤で選択的に吸着、除去する、ビールや発泡酒等の発酵麦芽飲料の製造工程において、吸着剤でプリン体化合物を吸着、除去する処理を、糖化工程以降、ホップ添加前の工程において、２５℃以上、糖化工程温度以下の温度範囲で行うことにより、苦味成分等のビールや発泡酒等にとって必要な成分の除去を避け、しかも、プリン体化合物の吸着、除去を効率的に行なうことができることを見い出し、本発明を完成するに至つた。２５℃以上、糖化工程温度以下の温度範囲としては、通常、２５℃〜８０℃の温度範囲であり、特に、４０℃〜６０℃の温度範囲が好ましい。吸着剤としては、平均細孔直径が１〜３．５ｎｍの活性炭が特に望ましい吸着剤として用いることができる。本発明の吸着剤でのプリン体化合物の吸着、除去の条件により、活性炭等の吸着剤のプリン体吸着率を増大し、プリン体化合物の吸着、除去に使用する吸着剤の量を減少させることができる。
【０００９】
すなわち具体的には本発明は、発酵麦芽飲料の製造工程において、プリン体化合物を選択的に吸着する吸着剤でプリン体化合物を吸着、除去する処理を、平均細孔直径が、１〜３．５ｎｍである活性炭を用いて、糖化工程以降、ホップ添加前の工程において、２５℃〜８０℃の温度範囲で行うことを特徴とするプリン体化合物低減発酵麦芽飲料の製造方法（請求項１）や、糖化工程以降、ホップ添加前の工程において、プリン体化合物を吸着、除去する処理を、４０℃〜６０℃の温度であることを特徴とする請求項１記載のプリン体化合物低減発酵麦芽飲料の製造方法（請求項２）や、活性炭の粒度が、６０メッシュパスのものであることを特徴とする請求項１又は２記載のプリン体化合物低減発酵麦芽飲料の製造方法（請求項３）や、発酵麦芽飲料の製造工程において、プリン体化合物を選択的に吸着する活性炭による処理が、発酵麦芽飲料の仕込み工程であって麦汁濾過前の醪中において行われることを特徴とする請求項１〜３のいずれか記載のプリン体化合物低減発酵麦芽飲料の製造方法（請求項４）からなる。
【００１０】
また本発明は、発酵麦芽飲料の製造工程において、プリン体化合物を選択的に吸着する活性炭による処理が、発酵麦芽飲料の仕込み工程であって麦汁濾過後の麦汁中おいて行われることを特徴とする請求項１〜４のいずれか記載のプリン体化合物低減発酵麦芽飲料の製造方法（請求項５）や、発酵麦芽飲料の製造に、濃色麦芽を使用することを特徴とする請求項１〜５のいずれか記載のプリン体化合物低減発酵麦芽飲料の製造方法（請求項６）や、発酵麦芽飲料が、ビール又は発泡酒であることを特徴とする請求項１〜６のいずれか記載のプリン体化合物低減発酵麦芽飲料の製造方法（請求項７）からなる。
【００１１】
【発明の実施の形態】
本発明は、発酵麦芽飲料の製造工程において、プリン体化合物を選択的に吸着する吸着剤でプリン体化合物を吸着、除去する処理を、糖化工程以降、ホップ添加前の工程において、２５℃以上、糖化工程温度以下の温度範囲で行うことよりなる。本発明の該２５℃以上、糖化工程温度以下の温度範囲としては、通常、２５℃〜８０℃の温度範囲が用いられ、より好ましくは４０℃〜６０℃の温度範囲が用いられる。この温度範囲を用いることにより、高効率のプリン体吸着率を得ることができる。本発明において、プリン体化合物を選択的に吸着する吸着剤としては、活性炭を用いることが好ましい。該吸着剤の平均細孔直径は、１〜３．５ｎｍの範囲のものが好ましく、吸着剤の粒度は、６０メッシュパスのものであることが好ましい。
【００１２】
本発明において、プリン体化合物を選択的に吸着する吸着剤による処理は、糖化工程以降、ホップ添加前の工程において行われる。該処理工程としては、発酵麦芽飲料の麦汁濾過前の醪中において実施することが挙げられる。例えば、糖化工程中の醪に吸着剤を添加して、或いは、糖化終了後の醪に、該醪を吸着剤の処理に最適な温度（４０℃〜６０℃）に調整した後、活性炭等の吸着剤を添加して、吸着処理を行うことができる。また、該処理工程として、発酵麦芽飲料の仕込み工程であって麦汁濾過後、ホップ添加前の麦汁中において行うことができる。この場合には、吸着剤の処理に最適な温度（２５℃〜８０℃）へのコントロールが容易になる点が、有利な点として挙げられる。吸着剤の処理方法としては、カラム処理や吸着剤を一定時間接触後該吸着剤を分離するなどの方法により、醪若しくは麦汁と吸着剤とを接触させることにより行うことができる。また、吸着剤による処理工程は、通常の発酵麦芽飲料の製造工程における、麦汁濾過工程と合体して適宜実施することができる。
【００１３】
本発明においては、吸着剤による処理を、糖化工程以降、ホップ添加前の工程において行うことにより、吸着処理により、色度の低下やホップ由来の苦味成分の減少を防ぐことができる。したがって、その後に苦味成分の補充や香味の調整等を行なう処理を省略することができる。
本発明によれば、簡便な処理で、プリン体化合物をより効率的、効果的に低減することができ、且つ、品質の高い発酵麦芽飲料を製造することが可能になる。本発明の発酵麦芽飲料のプリン体の低減の程度は、総プリン体が少なくとも７５％以上除去されることが望ましく、より好ましくは９０％以上は除去されることが望ましい。なお、本発明の活性炭等の吸着剤による吸着処理において、若干の色素の吸着が避けられない場合は、麦汁の色素を維持する目的で、予め色度の濃い麦芽（濃色麦芽）を使用することができる。
【００１４】
【実施例】
以下に、実施例を挙げてこの発明を更に具体的に説明するが、この発明の範囲はこれらの例示に限定されるものではない。
（１）プリン体化合物の活性炭による吸着能
（プリン体化合物の測定方法）
試料を７０％過塩素酸で分解して遊離型のプリン塩基量を測定する藤森らの方法（「アルコール飲料中のプリン体含有量」、尿酸、第９巻、第２号、Ｐ１２８、（１９８５））に準じて測定した。
【００１５】
（供試プリン体化合物水溶液の調製）
ビールに多く含まれるプリン体化合物であるアデノシン、グアノシン、グアニンの３種のプリン体化合物をそれぞれ３０ｍｇ／Ｌ、８０ｍｇ／Ｌ、１０ｍｇ／Ｌ含有する水溶液を調製した。各水溶液のＯ．Ｄ．２６０は、それぞれ１．６１、２．２３、０．４６である。これらは２６０ｎｍの吸光度で、その濃度に変換できることから、濃度をＯ．Ｄ．２６０（２６０ｎｍの吸光度）で示す。
【００１６】
（平均細孔直径の異なる活性炭へのプリン体化合物の吸着能）
上記３種のプリン体化合物水溶液１００ｍＬに平均細孔直径の異なる活性炭（微粉末、ヤシガラ）２０ｍｇを添加し、５５℃で１時間攪拌後濾別して、濾過液のＯ．Ｄ．２６０を測定した。３種のＯ．Ｄ．２６０値を合計したその吸光度と平均細孔直径との関係を図１に示す。
図１の結果から、平均細孔直径が１〜３．５ｎｍのものが効率良くプリン体を吸着することが分かった。
【００１７】
（プリン体化合物吸着能に及ぼす活性炭の粒度の影響）
平均細孔直径が１．８ｎｍで粒度の異なる活性炭を用意して、上記と同様、３種のプリン体化合物水溶液１００ｍＬに各活性炭を２０ｍｇ添加した。５５℃で、１時間攪拌し、濾過して、濾過液のＯ．Ｄ．２６０を測定した。結果を表１に示す。表１の結果から、表面積が大きくなり接触面積が大きくなる微粉末状の活性炭が好ましく、また、活性炭処理のハンドリング上、例えば、活性炭の沈降性や濾過性の観点から、６０メッシュパスの粒度が好ましい。
【００１８】
【表１】

【００１９】
（２）吸着処理温度の違いによるプリン体化合物の吸着
麦芽・副原料を使用した通常のビール麦汁（オリジナルエキス１４．１）１００ｍＬに平均細孔直径１．８ｎｍの粉末状活性炭３００ｍｇ（乾物換算）を添加し、所定の温度（５℃〜９０℃）で３０分間攪拌後濾別して、該処理後の麦汁中の総プリン体化合物を測定し、吸着能の違いについて試験した。図２に示すとおり、処理温度が低すぎたり、又は高すぎたりすると、プリン体の吸着能が低下した。特に、処理温度が２５℃〜８０℃の場合にプリン体化合物に対して高い吸着能を示し、また、４０℃〜６０℃においてはさらに高い吸着能を示すことがわかった。
【００２０】
（３）活性炭添加量の違いによるプリン体化合物の吸着
仕込み工程における麦汁濾過後ホップ添加前の麦汁（オリジナルエキス１４．１）について、平均細孔直径１．８ｎｍの粉末状活性炭の添加量を変えて、処理温度４０℃、５５℃における吸着能を測定した。結果を図３に示す。
いずれの処理温度においても、活性炭添加量の増加とともに麦汁中のプリン体含有量は減少するものの、一定の活性炭添加量に対して効率良くプリン体含有量の減少を示すのは、処理温度が５５℃の場合であった。
（３００ｍｇ活性炭）／（１００ｍＬ麦汁）の添加量で比較すると、５５℃の場合、総プリン体化合物の約８０％、４０℃の場合、約６５％の除去となった。一方、処理温度５５℃の場合を例にとると、（２５０ｍｇ活性炭）／（１００ｍＬ麦汁）の添加量で、総プリン体化合物の約７０％、（５００ｍｇ活性炭）／（１００ｍＬ麦汁）の添加量で、約９５％以上の除去が達成できた。
【００２１】
（４）糖化工程での活性炭処理によるプリン体化合物の低減化
麦芽・副原料を使用した通常のビール製造用の醪（オリジナルエキス１９．３）２００Ｌに対し活性炭１．７ｋｇ（乾物換算）を添加し、７５℃で６０分間接触後、ロイターで濾過して活性炭を除去し、ホップを添加し、さらに発酵工程に供した場合において、活性炭処理直後麦汁濾過前の醪、麦汁濾過後の麦汁、ホップ添加・煮沸後の冷却麦汁、主発酵後のビール（酒下し品）、貯蔵後のビール（酒出し品）、および濾過壜詰品のそれぞれについて、プリン体含量を実測した。また、活性炭添加前の醪中のプリン体含量を１００とした場合の相対値をそれぞれ算出した。結果を表２に示す。
【００２２】
【表２】

【００２３】
醪の段階での活性炭処理により、約８２％まで総プリン体化合物量を減少させることが可能であることが確認できた。また、若干プリン体量の変動はあるものの、発酵後や濾過壜詰品におけるプリン体含量は、醪の段階における総プリン体化合物量の約７５％にまで減少していることがわかった。したがって、初期の仕込み工程、特に醪の段階で活性炭による処理をしたとしても、活性炭による吸着、除去の効果は十分に認められ、さらに、発酵後のビールにおいても、その効果は維持されることがわかった。尚、このプリン体の除去率は、活性炭の量を増やすことで、さらに高くなることが確認されている。
【００２４】
【発明の効果】
本発明においては、ビールや発泡酒等の発酵麦芽飲料の製造工程において、プリン体化合物を活性炭のような吸着剤で選択的に吸着、除去する処理を、発酵麦芽飲料の製造工程の特定段階及び特定の温度条件下で行なうことにより、発酵麦芽飲料中のプリン体化合物を選択的且つ効率的、効果的に除去することができると共に、苦味成分や色素成分等の発酵麦芽飲料として必要な成分が吸着処理と同時に除去されるのを防止できるという優れた効果を奏する。したがって、本発明の方法によれば、吸着処理による苦味の低下や色度の低下が抑制され、その後の苦味成分の補充や香味の調整等の工程を省略することが可能になる。よって、この方法によれば、プリン体を低減した発酵麦芽飲料の製造のためのコストを削減することができるだけでなく、発酵麦芽飲料の品質をより高めることが可能になる。すなわち、本発明は、プリン体化合物が低減され且つ品質の高い発酵麦芽飲料のより効率的で且つ効果的な製造をするために有力な手段を提供するものである。
【図面の簡単な説明】
【図１】本発明の実施例において、平均細孔直径の異なる活性炭へのプリン体化合物の吸着能の関係を示す図である。
【図２】本発明の実施例において、活性炭による処理温度を変え、プリン体化合物の吸着能を測定した結果を示す図である。
【図３】本発明の実施例において、一定の活性炭による処理温度における活性炭添加量とプリン体化合物の吸着能を測定した結果を示す図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fermented malt beverage having a reduced purine compound and a method for producing the same. More specifically, in the production of fermented malt beverages using malt such as beer or happoshu as part of the raw material, a method for removing purine compounds more efficiently and effectively, and pudding produced by the method The present invention relates to a fermented malt beverage with reduced body compounds.
[0002]
[Prior art]
In beer, there are about 40 to 100 mg / L of total purine compounds. Purine compounds such as purine bases (adenine, guanine, xanthine, etc.), purine nucleosides (adenosine, guanosine, inosine, etc.), purine nucleotides (adenylic acid, guanylic acid, inosinic acid, etc.) and their high molecular nucleic acids are used as food. When ingested, it is broken down into uric acid. Dietary restriction in hyperuricemia may limit the intake of purine compounds, but in addition to restrictions on meat, eggs, liver, etc. as a higher food content, dietary restrictions such as beer Sometimes. In this case, a product in which purine compounds are reduced in beer and the like is desired.
[0003]
Attempts to reduce purine compounds in beer production have been reported. Re-published patent publication WO 96/25483 discloses the production of beer in which the concentration of purine compounds is reduced by causing nucleoside phosphorylase and / or nucleosidase to act on the wort of beer to decompose the nucleoside in the wort. A method is disclosed. In this method, in the production of beer, a purine nucleoside contained in wort is decomposed into a purine base using an enzyme, and the purine base is assimilated to yeast in a fermentation process, thereby reducing the content of purine compounds. As described above, this method is based on the degradation rate of purine nucleoside (about 60% in this example) and the utilization rate of yeast by the total amount of the purine base produced and the purine base originally present in the wort. Therefore, the amount of reduction is limited. Therefore, in order to satisfy the demand of consumers concerned about an increase in blood uric acid level, development of an efficient and effective method for reducing purine compounds has been desired.
[0004]
[Patent Document 1]
WO96 / 25483.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to provide a fermented malt beverage having a reduced purine compound and a method for producing the same, and more specifically, in the production of a fermented malt beverage such as beer or happoshu, the need for beer or happoshu Another object of the present invention is to provide a method for removing purine compounds more efficiently and effectively, and a fermented malt beverage with reduced purine compounds produced by the method.
[0006]
The present inventor previously treated an adsorbent that selectively adsorbs purine compounds in wort or fermentation liquor, particularly activated carbon, in the production process of fermented malt beverages such as beer and sparkling liquor. A technology has been developed that can selectively adsorb and remove purine compounds in juice or fermentation broth to efficiently and effectively produce fermented malt beverages with reduced purine compounds (Japanese Patent Application No. 2001-298661, Application No. 2002-130275). In this method, the activated carbon necessary for adsorption and removal is added to selectively adsorb and remove the purine compound in the fermentation broth. Depending on the addition process, beer and sparkling liquor may be used together with the purine compound. Inevitably, the removal of components necessary for the above-mentioned components was unavoidable, and in particular, the influence on some bitter components and pigment components was great.
[0007]
Therefore, in such a case, it was necessary to replenish processes such as supplementation of bitterness components and flavor adjustment thereafter. In addition, when adsorbing and removing purine compounds in the fermentation broth, if the amount of adsorbent is increased, the amount of adsorbent is increased by that amount, and in addition to the purine compounds, the components originally necessary for the fermented malt beverage are also adsorbed and removed simultaneously. Therefore, it is necessary to limit the amount of adsorbent used. Accordingly, an object of the present invention is to provide a more efficient and effective method for adsorbing and removing purine compounds, which removes these restrictions.
[0008]
[Means for Solving the Problems]
As a result of diligent research to solve the above problems, the present inventor selectively adsorbed and removed purine compounds with an adsorbent, and in the production process of fermented malt beverages such as beer and sparkling liquor, the purine with adsorbent By performing the treatment for adsorbing and removing the compound in the temperature range of 25 ° C. or higher and the temperature of the saccharification step or lower in the saccharification step and before the hop addition step, components necessary for beer such as bitterness components and happoshu The inventors have found that the removal of the purine compound can be efficiently performed while avoiding the removal, and the present invention has been completed. As a temperature range of 25 degreeC or more and below saccharification process temperature, it is a temperature range of 25 to 80 degreeC normally, and the temperature range of 40 to 60 degreeC is especially preferable. As the adsorbent, activated carbon having an average pore diameter of 1 to 3.5 nm can be used as a particularly desirable adsorbent. Increase the adsorption rate of purine compounds by adsorbents such as activated carbon and reduce the amount of adsorbents used for adsorption and removal of purine compounds depending on the conditions for adsorption and removal of purine compounds with the adsorbent of the present invention. Can do.
[0009]
Specifically, in the present invention, in the production process of a fermented malt beverage, the treatment for adsorbing and removing the purine compound with an adsorbent that selectively adsorbs the purine compound is performed using an average pore diameter of 1 to 3. Using the activated carbon of 5 nm, the purine compound reduced fermented malt beverage manufacturing method (Claim 1), characterized in that it is carried out in the temperature range of 25 ° C. to 80 ° C. in the saccharification step and before the hop addition step. The purine compound-reduced fermented malt beverage according to claim 1, wherein the treatment for adsorbing and removing the purine compound in the step before the hop addition after the saccharification step is a temperature of 40 ° C to 60 ° C. The production method (Claim 2), the particle size of the activated carbon is 60 mesh pass, The purine compound reduced fermented malt beverage production method (Claim 3) according to

claim

1 or 2, fermentation In the manufacturing process of a bud drink, the process by the activated carbon which selectively adsorb | sucks a purine body compound is a preparation process of a fermented malt drink, Comprising: It is performed in the koji before wort filtration, It is characterized by the above-mentioned. It consists of the manufacturing method (claim 4) of the purine body compound reduction fermented malt drink in any one of these .
[0010]
Further, in the production process of the fermented malt beverage , the present invention is that the treatment with activated carbon that selectively adsorbs the purine compound is a process for preparing the fermented malt beverage and is performed in the wort after the wort filtration. The dark-colored malt is used for the manufacturing method (claim 5) of the purine compound reduced fermented malt beverage according to any one of claims 1 to 4, and the fermented malt beverage. The method for producing a purine compound-reduced fermented malt drink according to any one of claims 1 to 5 (claim 6) or the fermented malt drink is beer or sparkling liquor. A method for producing a fermented malt beverage with reduced purine compounds (Claim 7) .
[0011]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is a process for adsorbing and removing purine compounds with an adsorbent that selectively adsorbs purine compounds in the production process of fermented malt beverage. It consists of performing in the temperature range below the saccharification process temperature. The temperature range of 25 ° C. or more and the saccharification step temperature or less of the present invention is usually a temperature range of 25 ° C. to 80 ° C., more preferably a temperature range of 40 ° C. to 60 ° C. By using this temperature range, a highly efficient purine body adsorption rate can be obtained. In the present invention, activated carbon is preferably used as an adsorbent that selectively adsorbs purine compounds. The average pore diameter of the adsorbent is preferably in the range of 1 to 3.5 nm, and the particle size of the adsorbent is preferably 60 mesh pass.
[0012]
In the present invention, the treatment with the adsorbent that selectively adsorbs the purine compound is performed after the saccharification step and before the hop addition. As this process process, implementing in fermented malt drink before the wort filtration is mentioned. For example, after adding an adsorbent to the soot in the saccharification process, or after adjusting the soot to a temperature (40 ° C. to 60 ° C.) optimum for the treatment of the adsorbent, Adsorption can be performed by adding an adsorbent. Moreover, as this process process, it is a preparation process of fermented malt drink, Comprising: After wort filtration, it can carry out in wort before hop addition. In this case, the point which becomes easy to control to the optimal temperature (25 degreeC-80 degreeC) for the process of adsorption agent is mentioned as an advantage. As a method for treating the adsorbent, the adsorbent can be contacted with straw or wort by a column treatment or a method such as separating the adsorbent after contacting the adsorbent for a certain time. Moreover, the process process by an adsorbent can be suitably implemented combining with the wort filtration process in the manufacturing process of a normal fermented malt drink.
[0013]
In the present invention, by performing the treatment with the adsorbent in the steps after the saccharification step and before the hop addition, the adsorption treatment can prevent a decrease in chromaticity and a decrease in hop-derived bitterness components. Therefore, the process of replenishing the bitter component and adjusting the flavor after that can be omitted.
According to the present invention, purine compounds can be reduced more efficiently and effectively by simple treatment, and a high-quality fermented malt beverage can be produced. The degree of purine reduction of the fermented malt beverage of the present invention is desirably such that the total purine is removed at least 75% or more, more preferably 90% or more. In addition, in the adsorption treatment with an adsorbent such as activated carbon of the present invention, if the adsorption of some pigments is unavoidable, pre-use dark malt (dark colored malt) for the purpose of maintaining the color of the wort can do.
[0014]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples. However, the scope of the present invention is not limited to these examples.
(1) Adsorption ability of purine compounds by activated carbon (method for measuring purine compounds)
The method of Fujimori et al. (“Purine content in alcoholic beverages”, Uric acid, Vol. 9, No. 2, P128, (1985), which measures the amount of free purine base by decomposing a sample with 70% perchloric acid. )).
[0015]
(Preparation of test purine compound aqueous solution)
An aqueous solution containing 30 mg / L, 80 mg / L, and 10 mg / L of three purine compounds, adenosine, guanosine, and guanine, which are purine compounds contained in a large amount in beer, was prepared. O. of each aqueous solution. D. 260 is 1.61, 2.23, and 0.46, respectively. Since these can be converted to the concentration at an absorbance of 260 nm, the concentration is changed to O.D. D. 260 (absorbance at 260 nm).
[0016]
(Adsorption ability of purine compounds on activated carbon with different average pore diameters)
20 mg of activated carbon (fine powder, coconut shell) having a different average pore diameter was added to 100 mL of the above three kinds of purine compound aqueous solutions, stirred at 55 ° C. for 1 hour, and then filtered. D. 260 was measured. Three O.D. D. FIG. 1 shows the relationship between the absorbance obtained by adding 260 values and the average pore diameter.
From the results of FIG. 1, it was found that those having an average pore diameter of 1 to 3.5 nm adsorb the purine bodies efficiently.
[0017]
(Effect of activated carbon particle size on purine compound adsorption capacity)
Activated carbons having an average pore diameter of 1.8 nm and different particle sizes were prepared, and 20 mg of each activated carbon was added to 100 mL of three purine compound aqueous solutions in the same manner as described above. Stir at 55 ° C. for 1 hour, filter and remove O.D. D. 260 was measured. The results are shown in Table 1. From the results in Table 1, finely powdered activated carbon having a large surface area and a large contact area is preferable. For handling of the activated carbon treatment, for example, from the viewpoint of sedimentation and filterability of activated carbon, the particle size of 60 mesh pass is preferable.
[0018]
[Table 1]

[0019]
(2) Absorption of purine compound due to difference in adsorption treatment temperature: normal beer wort (original extract 14.1) 100 mg of powdered activated carbon with an average pore diameter of 1.8 nm (converted to dry matter) ), Stirred at a predetermined temperature (5 ° C. to 90 ° C.) for 30 minutes, and filtered to measure the total purine compounds in the wort after the treatment, and tested for differences in adsorption ability. As shown in FIG. 2, when the treatment temperature was too low or too high, the purine body adsorption ability decreased. In particular, it has been found that when the treatment temperature is 25 ° C. to 80 ° C., it exhibits a high adsorption capacity for purine compounds, and when it is 40 ° C. to 60 ° C., it exhibits a higher adsorption capacity.
[0020]
(3) Addition amount of powdered activated carbon having an average pore diameter of 1.8 nm for wort after filtering wort before hop addition (original extract 14.1) in the step of adsorbing and purifying purine compounds depending on the amount of activated carbon added The adsorption ability at treatment temperatures of 40 ° C. and 55 ° C. was measured. The results are shown in FIG.
At any treatment temperature, the purine content in the wort decreases as the amount of activated carbon added increases, but the purine content decreases efficiently with respect to a certain amount of activated carbon added. This was the case at 55 ° C.
When compared with the addition amount of (300 mg activated carbon) / (100 mL wort), about 55% of the total purine compound was removed at 55 ° C, and about 65% was removed at 40 ° C. On the other hand, when the processing temperature is 55 ° C., for example, with an addition amount of (250 mg activated carbon) / (100 mL wort), about 70% of the total purine compound, addition of (500 mg activated carbon) / (100 mL wort) About 95% or more removal could be achieved by volume.
[0021]
(4) Reduction of purine compounds by activated carbon treatment in the saccharification process 1.7 kg of activated carbon (converted to dry matter) is added to 200 liters of normal beer-producing straw (original extract 19.3) using malt and auxiliary materials Then, after contacting at 75 ° C. for 60 minutes, the activated carbon is removed by filtration with Reuters, hops are added, and further subjected to the fermentation process. Purine content was measured for each of juice, chilled wort after hop addition / boiling, beer after main fermentation (drinked product), beer after storage (drinked product), and filtered koji. Moreover, the relative value when the purine body content in the cocoon before activated carbon addition was set to 100 was calculated, respectively. The results are shown in Table 2.
[0022]
[Table 2]

[0023]
It was confirmed that the total purine compound amount could be reduced to about 82% by the activated carbon treatment in the soot stage. In addition, although the amount of purine body was slightly changed, it was found that the content of purine body after fermentation and in the filtered stuffed product decreased to about 75% of the total amount of purine compound at the stage of koji. Therefore, even if it is treated with activated carbon in the initial charging process, especially at the stage of koji, the effect of adsorption and removal by activated carbon is sufficiently recognized, and even in the beer after fermentation, the effect can be maintained. all right. It has been confirmed that the purine removal rate is further increased by increasing the amount of activated carbon.
[0024]
【The invention's effect】
In the present invention, in the production process of fermented malt beverages such as beer and sparkling liquor, the process of selectively adsorbing and removing the purine compound with an adsorbent such as activated carbon, the specific stage of the production process of the fermented malt beverage and By performing under specific temperature conditions, purine compounds in the fermented malt beverage can be selectively and efficiently removed effectively, and components necessary as fermented malt beverages such as bitter components and pigment components There is an excellent effect that it can be prevented from being removed simultaneously with the adsorption treatment. Therefore, according to the method of the present invention, a decrease in bitterness and a decrease in chromaticity due to the adsorption treatment are suppressed, and subsequent steps such as replenishment of bitterness components and adjustment of flavor can be omitted. Therefore, according to this method, not only the cost for producing a fermented malt beverage with reduced purine bodies can be reduced, but also the quality of the fermented malt beverage can be further improved. That is, the present invention provides an effective means for producing a more efficient and effective production of a high quality fermented malt beverage with reduced purine compounds.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a graph showing the relationship between the ability of adsorbing purine compounds to activated carbon having different average pore diameters in Examples of the present invention.
FIG. 2 is a graph showing the results of measuring the adsorption ability of purine compounds by changing the treatment temperature with activated carbon in the examples of the present invention.
FIG. 3 is a graph showing the results of measuring the amount of activated carbon added and the adsorption ability of purine compounds at a constant treatment temperature with activated carbon in the examples of the present invention.

Claims

In the production process of fermented malt beverage, the process of adsorbing and removing the purine compound with an adsorbent that selectively adsorbs the purine compound is saccharified using activated carbon having an average pore diameter of 1 to 3.5 nm. After the step, in the step before adding hops, a method for producing a purine compound reduced fermented malt beverage characterized by performing in a temperature range of 25 ° C to 80 ° C.

The purine compound-reduced fermented malt beverage according to claim 1 , wherein the treatment for adsorbing and removing the purine compound in the step before the hop addition after the saccharification step is a temperature of 40 ° C to 60 ° C. Method.

The method for producing a fermented malt beverage with reduced purine compound according to claim 1 or 2 , wherein the activated carbon has a particle size of 60 mesh pass.

In the production process of a fermented malt beverage, the treatment with activated carbon that selectively adsorbs purine compounds is a process for preparing a fermented malt beverage, and is performed in a koji before filtering wort . 4. The method for producing a fermented malt beverage with reduced purine compound according to any one of 3 above.

In the manufacturing process of fermented malt beverages, according to claim 1, treatment with activated carbon which selectively adsorbs purine compounds, characterized by being performed in the fermented wort beverages a of the charging step wort after wort filtration any purine compounds reduce manufacturing method of fermented malt beverages according to to 4.

6. The method for producing a purine compound reduced fermented malt beverage according to any one of claims 1 to 5 , wherein dark malt is used for the production of the fermented malt beverage.

The method for producing a fermented malt beverage with reduced purine compound according to any one of claims 1 to 6 , wherein the fermented malt beverage is beer or happoshu .