JP4448911B2 - Method for producing beer, sparkling liquor or beer-like alcoholic beverage containing phosphorylated oligosaccharide - Google Patents

Description

The present invention relates to beer, sparkling liquor or beer-like alcoholic beverages containing phosphorylated oligosaccharides, and in particular, to beer, sparkling liquor or beer-like alcoholic beverages produced using starch containing phosphorus in a high concentration as a raw material.

  According to the Japanese liquor tax law, the definition of beer is (1) “Mort, hops, fermented from water (malt 100% beer)”, (2) “Mort, hops, water, rice and other The product is fermented using the articles specified by the Cabinet Order as raw materials, provided that the total weight of the articles specified by the Cabinet Order in the raw materials does not exceed 5/10 of the weight of the malt. Here, “rice and other articles specified by a government ordinance” are rice, corn, Takatsuki, potato, starch, sugar, or caramel. And only the thing which satisfy | fills the said (1) or (2) conditions is beer, and others are classified into a sparkling liquor.

  Therefore, it becomes possible to change the taste, color, etc. by using various materials for beer and happoshu. For example, by using agricultural products from various locations as raw materials, it becomes possible to give individuality and added value to beer and sparkling sake, and to give local characteristics. As a result, it may lead to the activation of local industries.

  In addition, beer and sparkling liquor with various functions have been developed in response to increasing consumer health-consciousness. For example, Happoshu with reduced sugars or purines is on the market, forming a large market centered on consumers who care about health.

Furthermore, beer-like alcoholic beverages are produced without using malt, barley and wheat as raw materials. For example, a beer fermented using a syrup containing a carbon source, a nitrogen source obtained from soybeans or peas, hops, and water as raw materials, and fermented using yeast in the pre-fermentation solution In a method for producing a similar alcoholic beverage, it is disclosed that the syrup is obtained from potato (Patent Document 1).
JP-A-2005-124591

  Since various materials can be used for beer-like alcoholic beverages, it is expected that products with added functionality will be developed in the future. However, many consumers still prefer the taste and flavor of beer or happoshu. Therefore, it is considered that consumption of beer and sparkling liquor will continue to increase together with beer-like alcoholic beverages.

  However, beer and happoshu are rich in carbohydrates that cause an increase in blood sugar levels and purines that cause an increase in uric acid levels. Therefore, if a large amount of beer or happoshu is ingested over a long period of time, there is a risk of causing diseases such as liver toxicity.

  Potato starch is an alternative raw material for malt. Potato has a high starch content of about 15%, and since a method for separating potato starch has already been established industrially, it is easy to obtain in large quantities and is low in cost. Therefore, it can be said that potato starch is suitable as a fermentation raw material. In addition, potato starch and starch-related substances are known to have various physiological activities.

  Then, this invention pays attention to potato starch as a natural material with a sense of stability, and also has the physiological activity comparable to a dietary fiber, and it aims at providing a new brew.

The present invention, the concentration of phosphorus Ri der than 600 ppm, an average particle diameter using a Der Ru potato starch below 30μm as a raw material, to produce the sugar solution by saccharification by adding the potato starch in malt and water The present invention provides a method for producing a beer, a sparkling liquor, or a beer-like alcoholic beverage, comprising a saccharification step and a fermentation step in which yeast is added to the saccharified solution to perform alcoholic fermentation. With such a configuration, a beer, a sparkling liquor or a beer-like alcoholic beverage containing 200 ppm or more of a phosphorylated oligosaccharide can be produced.

According to the present invention, it is possible by brew containing phosphorylated oligosaccharides or 200 ppm, compared to the conventional beer or the like, and drinking with confidence consumer health-oriented.

  Next, embodiments of the present invention will be described in more detail. As described above, the brewed liquor according to this embodiment is a brewed liquor containing a phosphorylated oligosaccharide, and the concentration of the phosphorylated oligosaccharide is 200 ppm or more.

  The phosphorylated oligosaccharide is preferably derived from potato starch. Potato starch has a higher phosphorus content than starches derived from other raw materials. For example, the phosphorus content of corn starch, which is a typical starch, is as low as around 140 ppm. In potato starch, phosphorus exists as phosphate groups that are ester-linked to the 3rd and 6th positions of the glucose residue in amylopectin. In potato starch, this phosphate group is present compared to other potato starches. There are many.

  Furthermore, potato starch has different phosphate contents depending on the variety of potato, and can be broadly classified into varieties containing starch having a low phosphorus content and varieties containing starch having a high phosphorus content. In the present embodiment, in order to produce a brewed liquor having a desired concentration of phosphorylated oligosaccharide, the potato starch preferably has a phosphorus concentration of 600 ppm or more.

Examples of the varieties having a phosphorus concentration of 600 ppm or more include, for example, Toya, Scarlet moth, Waseiro, Eniwa, Kitaakari, Sayaka, Early starch, Baron candy, Konafuki, Toyoshiro, Inca purple, Inca red, Inca medusa, Northern ruby , Shadow queen And Kitamurasaki.

  The potato starch can be produced from potato containing starch having a phosphorus concentration of 600 ppm or more by a conventional method.

  As for potato starch, it is known that starches having different particle sizes fractionated by particle size have different phosphorus contents. As a general trend, the larger the average particle size, the lower the phosphorus content, and the smaller the particle size, the higher the phosphorus content. In the present embodiment, it is preferable to use a starch having a small average particle size because the concentration of phosphorylated oligosaccharide increases when brewed liquor is produced using potato starch having a high phosphorus content. Specifically, the potato starch preferably has an average particle size of 30 μm or less, preferably 20 μm or less. Note that the starch is starch before being pregelatinized, and the average particle size is that of the starch before being pregelatinized.

  When classified starch having an average particle size of 30 μm or less, preferably 20 μm or less is used, the phosphorus concentration may be 600 ppm or more even if the phosphorus concentration of the raw potato starch is less than 600 ppm. The “potato starch having a phosphorus concentration of 600 ppm or higher” includes classified potato starch having a phosphorus concentration of 600 ppm or higher by classification.

  The brewed liquor is preferably beer or sparkling liquor from the viewpoint of enjoying the flavor of malt. However, 200 ppm or more of phosphorylated oligosaccharides may be contained in the so-called “third beer” which is a beer-like beverage without using any malt.

  Next, the manufacturing method of the brewed liquor which concerns on this embodiment is demonstrated. As described above, the method for producing brewed liquor according to the present embodiment uses potato starch having a phosphorus concentration of 600 ppm or more as a raw material. In addition, from the viewpoint of increasing the phosphorylated oligosaccharide content in the brewed liquor, the potato starch may have an average particle size of 30 μm or less, preferably 20 μm or less as a raw material.

  First, the raw material is subjected to a heat treatment and is α-ized. The saccharified raw material is then saccharified. Saccharification can be performed, for example, under conditions of 50 to 70 ° C. and 65 to 90 minutes. The saccharification temperature and time are appropriately set according to the optimum temperature of the saccharifying enzyme to be used.

  As the malt, malt generally used for beer brewing or happoshu brewing can be used, and the type thereof is not particularly limited. The blending amount of malt can be appropriately selected depending on whether beer is produced or happoshu is produced. For example, in order to produce beer as defined in the liquor tax law, the malt weight is adjusted to exceed 67% by weight.

The addition amount of the raw material is appropriately set according to the addition amount of the malt. From the viewpoint of increasing the phosphorylated oligosaccharide content while leaving the flavor of the malt, the total amount of the raw material is set as the standard (100% by weight). If, 3 more preferably 5 to 65 wt%, and more preferably 40 to 60 wt%.

  After completion of saccharification, the mixed solution of raw material and malt is filtered to obtain a crude saccharified solution. In addition, 60-70 degreeC warm water (sparge water) is sprayed on the residue (not shown) after filtration as needed, wort (residual saccharified liquid) is obtained, and this is mixed with the said crude saccharified liquid You can also

The obtained crude saccharified solution can be fermented as it is, but hops can be added to impart bitterness and flavor. When adding a bitter hop, it is boiled for 60 to 100 minutes after the addition. Thus, the components of the hops are extracted into sugar solution, the excess protein to precipitate (including enzymes) Brewing Zoshu in the saccharified solution may be those fining. As the hop, there are aroma hop to impart predominantly aroma and bitter hop to impart predominantly bitter Brewing Zoshu, it alone can be used in combination of two or.

  Since hop koji and coagulated protein are by-produced by boiling, these are removed by filtration or the like. Thereby, the saccharified liquid from which the hop component was extracted is obtained. This saccharified solution is cooled to 10 to 20 ° C. and sent to the fermentation tank.

  Next, yeast is added to the saccharified solution to perform alcoholic fermentation. Hereinafter, the saccharified liquid after this step is referred to as “fermented liquid”.

The yeast is not particularly limited as long as it is a yeast capable of performing alcoholic fermentation, but upper fermentation yeast or lower fermentation yeast generally used for brewing beer can be used. Examples of the top fermentation yeast include Saccharomyces (Saccharomyces).
cerevisiae) and the like, and as the bottom fermentation yeast, for example, Saccharomyces (Saccharomyces)
carlsbergensis).

  It is preferable that fermentation mainly comprises a primary fermentation process in which ethanol is produced and a secondary fermentation process in which a fermentation liquid is ripened mainly after the primary fermentation process.

  In primary fermentation, for example, fermentation is performed at 5 to 10 ° C. for 8 to 12 days. As a result, the sugar in the fermentation broth is assimilated by the yeast to produce ethanol, as well as producing carbon dioxide and aroma components.

  In the secondary fermentation, for example, fermentation is performed at 0 to 2 ° C. for 20 to 40 days. As a result, the fermentation broth after the primary fermentation is matured, the remaining extract is fermented, the carbon dioxide gas generated by the primary fermentation is dissolved in the fermentation broth, the discharge of young odorous substances from the fermentation broth, residual yeast and turbidity. Subsidence of sediments such as substances is performed.

  The brewed liquor thus obtained is a beer or a sparkling liquor having a phosphorylated oligosaccharide concentration of 200 ppm or more.

  A beer with 70 kg of potato starch having a phosphorus concentration of 1125 ppm, 105 kg of malt and 1.3 kl of water was produced as follows.

(1) Saccharification After dissolving 70 kg of potato starch and 20 kg of malt in 300 L of 50 ° C. hot water prepared in a boiling kettle, the raw starch is gelatinized by maintaining it at 70 ° C. for 15 minutes and at 100 ° C. for 10 minutes (α ). Then, 450 L of water and 85 kg of malt were added to the boiling kettle and proteolysis was carried out at 52 ° C. for 15 minutes, followed by saccharification at 64 ° C. for 40 minutes and further saccharification at 72 ° C. for 30 minutes, whereby malt and potato starch The wort containing the derived saccharide was obtained.

(2) Filtration After completion of saccharification, the wort obtained in (1) above was transferred to a filtration tank and filtered to obtain No. 1 wort. After obtaining No. 1 wort, sparge water (70-80 ° C.) was poured into the residue of No. 1 wort to obtain No. 2 wort. Furthermore, sparged water (70-80 degreeC) was flooded to the residue of this 2nd wort, and 3rd wort was obtained. And the crude saccharified liquid was obtained by mixing 1st wort, 2nd wort, and 3rd wort.

(3) Boiling The crude saccharified solution obtained in (2) was heated in a boiling kettle and boiled for 90 minutes. At the same time as boiling, 610 g of Tetonang was added as a bitter hop. Cascade 320 g was added 60 minutes after the start of boiling as aroma hop, 160 g of cascade was added 5 minutes before the end of boiling, and 100 g of cascade was added simultaneously with the end of boiling.

(4) Precipitation removal The crude saccharified solution was transferred to a whirlpool in order to remove protein coagulum and hop koji produced as a by-product in the boiling treatment of (3). And the saccharified liquid was clarified by removing the coagulum of protein and the cocoon of a hop, and the saccharified liquid for fermentation was obtained.

(5) Primary fermentation As yeast, cultured yeast Pilsner (Munich Institute of Technology, Weihenstephan No. 34) manufactured by Akita Imano Shoten Co., Ltd. 10 ⁹ / ml level × 20 L was used.

  After cooling the saccharified liquid for fermentation, it moved to the fermentation tank, the said liquor was added to the saccharified liquid, and primary fermentation was performed at 5-10 degreeC for 10 days.

(6) Secondary fermentation The fermented liquor after the primary fermentation was transferred to a liquor storage tank, the temperature was adjusted so that the temperature of the fermented liquor was finally 1 ° C, and secondary fermentation was performed for 30 days. After the completion of the secondary fermentation, bottling was performed to obtain a desired beer (high PO beer). In addition, when the phosphorylated oligosaccharide (PO) density | concentration of the obtained beer was measured, it was 600 ppm.

Analysis of phosphorylated oligosaccharides (PO)
The analysis was performed by HPAEC analysis using a Dionex DX-300 system using a Pac PA-100 column (Kamasaka, H, Uchida, M., Kusaka, K., Yamamoto, K., Yoshikawa, K.,
Okada, S., and Ichikawa, T. (1995) Biosci. Biotechnol. Biochem. 59, 1412-1416). The PO standard product was purified from Postum Dental Clear Dry, weighed, and re-dissolved to obtain a standard solution. For the sample, add ethanol to the brewed liquor at a ratio of 1: 3 and leave it overnight at 4 ° C. Then, collect the precipitate and redissolve it as a sample solution. Quantification was performed based on this.

  Beer (low PO beer) was produced in the same manner as in Example 1 except that potato starch having a phosphorus concentration of 644 ppm was used instead of potato starch having a phosphorus concentration of 1125 ppm. In addition, when the phosphorylated oligosaccharide (PO) density | concentration of the obtained beer was measured, it was 218 ppm.

[Comparative Example 1]
Beer (sweet potato beer) was produced in the same manner as in Example 1 except that sweet potato starch having a phosphorus concentration of 226 ppm was used instead of potato starch having a phosphorus concentration of 1125 ppm. In addition, when the phosphorylated oligosaccharide (PO) density | concentration of the obtained beer was measured, it was very low density | concentration (trace).

[Comparative Example 2]
Beer (corn beer) was produced in the same manner as in Example 1 except that corn starch having a phosphorus concentration of 140 ppm was used instead of potato starch having a phosphorus concentration of 1125 ppm. In addition, although the phosphorylated oligosaccharide (PO) density | concentration of the obtained beer was measured, since it was very low concentration, it was undetectable (ND).

[Comparative Example 3]
Beer (lager beer) was produced in the same manner as in Example 1 except that starch was not used and the malt was 100%. In addition, although the phosphorylated oligosaccharide (PO) density | concentration of the obtained beer was measured, since it was very low concentration, it was undetectable (ND).

Claims (2)

The concentration of phosphorus Ri der than 600 ppm, a saccharification step for producing a sugar solution by an average particle size using the Der Ru potato starch below 30μm as a raw material, for saccharification the potato starch was added to malt and water,
A fermentation process in which yeast is added to the saccharified solution to perform alcoholic fermentation;
A method for producing beer, sparkling liquor or beer-like alcoholic beverages . The potato is finally selected from the group consisting of scallops, rosettes, eniwa, kitaakali, sayaka, early starch, baron samurai, konafuki, toyoshiro, inca purple, inca red, inca shark, northern ruby, shadow queen and kitamurasaki The method for producing beer, sparkling liquor or beer-like alcoholic beverage according to claim 1, wherein the beer is one or more.