JP4755450B2 - Method for producing fermented beverage using yeast extract - Google Patents

Description

  The present invention relates to a method for producing a fermented beverage using non-wheat grains as a raw material, wherein a yeast extract is used. In particular, it relates to beer-taste beverages made from corn.

  Conventionally, attempts have been frequently made to brew with 100% ungerminated grain raw materials in fermented beverages such as beer-taste beverages. However, this is different from conventional beer and happoshu preparations and does not contain any enzymes (such as amylases or proteases) that are inherent in the malt. was there.

  The saccharified solution produced by the above method may not be able to react sufficiently with the external enzyme, and the saccharides and amino acids that are the nutrient source of yeast in the fermentation process may not reach the target amount required for fermentation. was there. Among them, corn is particularly difficult to use as a raw material for fermented beverages because it is difficult to decompose proteins.

  Therefore, in order to solve this problem, the present inventors fractionated the starch fraction and the protein fraction from the grain raw material, and treated both fractions with an external enzyme to obtain a starch degradation product and a protein degradation product, respectively. Therefore, it has been found that if these are combined and used as a raw material for the charging solution, the problem in the charging process is solved, and the application has been filed as Japanese Patent Application No. 2005-80708.

However, when a fermented beverage is produced using a starch degradation product and a protein degradation product as main raw materials, fermentation is difficult to proceed sufficiently, and it is desired to solve the problem.
On the other hand, yeast extract is known as a raw material rich in vitamins and minerals.

Japanese Patent Application No. 2005-80708 [Problems to be Solved by the Invention]

An object of this invention is to provide the technique in which sufficient fermentation is performed when manufacturing fermented drinks using the raw material which fraction-processed grain, such as corn.

[Means for solving the problems]

  The present inventors have sought a method for obtaining sufficient fermentation even when a raw material obtained by fractionating corn or the like is used as a raw material. As a result, it was found that the raw material obtained by fractional processing of grains lacks vitamins and minerals necessary for yeast fermentation. Therefore, the inventors further studied fermentative aids that can supplement vitamins and minerals and that do not adversely affect the quality of beer-taste beverages.

  As a result, by selecting a yeast extract that satisfies certain requirements as a fermentation aid, the yeast extract, which was thought to be used only slightly in the production of fermented beverages, can be used as a main fermentation aid. The present inventors have found that beer-taste beverages with excellent quality such as flavor can be provided while eliminating poor fermentation due to lack of minerals.

That is, in the production of fermented beverages using raw materials obtained by fractionating corn and other grains, a much larger amount of yeast extract is required than the amount of conventional yeast extract used. The yeast extract satisfying at least one, preferably all, of “low sodium chloride content”, “low turbidity”, and “low yeast odor” is used as a main fermentation accelerator for fermented beverages of cereal raw materials. This has led to the completion of a high-preference fermented beverage that does not impair the flavor quality while fully exerting the function of the yeast extract as a yeast growth fermentation promoter.

〔The invention's effect〕
Yeast extract is rich in vitamins and minerals, and was sometimes used as a fermentation aid for the production of beer and other fermented beverages. It was never used beyond. On the other hand, if yeast extract having certain requirements specified by the present invention is used as a main fermentation aid, yeast in the production of fermented beverages using raw materials obtained by fractionating grain raw materials as fermentation raw materials. It is possible to provide a beer-taste beverage having a high degree of preference that makes growth fermentation good and does not impair the flavor quality.

Yeast extract The yeast extract as referred to in the present invention refers to a yeast extract obtained by subjecting yeast to a proteolytic reaction with an own enzyme or an enzyme derived from a foreign organism and concentrating it. Alternatively, yeast can be obtained by subjecting yeast to a chemical proteolysis reaction with an acid or the like. The yeast species is not particularly limited, but yeast derived from the genus Saccharomyces is preferable.

The yeast extract used in the present invention is one that satisfies at least one requirement of low sodium chloride content, low turbidity, or low yeast odor.
That is, sodium chloride having a low concentration compared to the normal yeast extract concentration (5 to 30% by weight), for example, 1% by weight or less is preferable. Such a yeast extract can be obtained by desalting a yeast extract obtained by a known method, for example, through an ion exchange membrane.

  The turbidity of a 5% aqueous solution of yeast extract is preferably low turbidity, for example, about 50 NTU or less, compared to that of about 200 NTU (Nephelometric Turbidity Unit) which is the turbidity of normal yeast extract. Such a yeast extract can be obtained by, for example, centrifuging the yeast extract obtained by a known method to remove the precipitate.

  Regarding the odor of the yeast extract, those having a reduced yeast odor can be suitably used as compared with a normal yeast extract. As a raw material for a beer-taste beverage, it is preferable to use a beverage having a low odor so as not to give a yeast odor to the product even if 0.2 to 5% by weight, for example 1% by weight, is used in the raw material excluding water. Such a yeast extract can be obtained by, for example, subjecting a yeast extract obtained by a known method to an activated carbon treatment.

  A yeast extract that satisfies the above three specifications at the same time can be used particularly preferably. Such a yeast extract can be produced, for example, by subjecting the yeast to self-digestion, desalting, centrifuging, and activated carbon treatment to obtain a concentrated extract.

The amount of yeast extract used is an amount that can improve fermentation when raw materials obtained by fractionating corn and other grains are used as fermentation raw materials for the production of fermented beverages to a level comparable to when malt is used as the fermentation raw material. For example, it is preferable to add about 0.2 to 5% by weight, more preferably about 1 to 2% by weight in the raw material excluding water.

Non-wheat grains In the present invention, various grains other than wheat can be fractionated and used. Examples of non-wheat cereals are corn, rice, buckwheat, sorghum, straw, fins, and beans such as soybeans and peas. In addition, about wheat, even if it does not use the technique of this invention, since germination, preparation, and a fermentation process advance easily, it is not made into the object of this invention.

  Of the non-wheat grains, corn has been found to be very rich in leucine in the amino acids of the protein. Since leucine is a good flavor precursor for fermented beverages, particularly beer-taste beverages, corn can be suitably used. Even if corn is germinated in the same manner as malt, it is accompanied by a problem of poor fermentation in the fermentation process. However, according to the present invention, the problem of poor fermentation is solved when the components are used after fractionation. As the corn, either a germinated corn or an ungerminated corn can be used in the present invention, but it is preferable to use an ungerminated corn.

  The type of corn is not particularly limited, such as dent corn, flint corn, pop corn, and waxy corn. Among these, dent corn is suitable as a raw material for beer-taste beverages. The corn may be used by pulverizing granular corn, or if the starch or peptide is unfractionated, a processed product such as corn grits or corn flour may be used as a starting material.

Fractionation of non-wheat cereal components In the present invention, various cereals other than wheat, for example, corn, are fractionated into respective components, and then used as a fermentation raw material. By fractionation, it is fractionated into at least a starch fraction and a protein fraction. Although there is no special restriction | limiting in the fractionation method, For example, it can carry out at the following processes.

  Immerse the corn in immersion water (immersion temperature is about room temperature, immersion time is about 48 hours); pulverize the absorbed corn (preferred pulverization condition is a disc mill); Separating the germ; grinding the ground corn from which the germ has been separated (preferred grinding condition is a disc mill); passing the ground corn through a sieve and separating the fiber fraction remaining on the sieve (preferably The sieve fraction is about 50 to 100 μm), and the starch fraction and the protein fraction are separated and recovered based on the difference in specific gravity by centrifugation or the like. Alternatively, this may be separated by centrifugation.

The saccharification of the enzymatically degraded starch fraction of the fraction component can be performed by a known method for preparing a saccharified solution for brewing. For example, by using a liquefied enzyme (amylase) as an external enzyme, a starch degradation product (corn saccharification starch) can be prepared. The type, amount used, enzyme reaction temperature, and enzyme reaction time of the liquefied enzyme can be appropriately determined according to the fermented beverage to be produced. For example, when the purpose is to produce a beer-taste beverage, it is as follows. .

  Adjust the pH to pH 6 using calcium hydroxide, add an appropriate amount (0.025 to 0.5%) of heat-resistant α-amylase (Termamyl 120L: Novo), mix well and heat at 103 ° C for 5 minutes with stirring. Do. The temperature is lowered to 95 ° C. and held for 90 minutes. The temperature is lowered to 65 ° C., and 0.01-0.1% of biozyme M5 (Amanoenzyme) or lyasease PL (Daiwa Kasei) is added as β-amylase / pullulanase enzyme and stirred for about 20 hours. The temperature is raised to 80 ° C. or higher to deactivate the enzymes. This sugar solution is filtered through diatomaceous earth, desalted through an ion exchange resin, decolorized and deodorized with activated carbon, and a starch decomposition product (corn saccharification starch) solution can be obtained. Whether or not the degradation has been achieved to an extent suitable for yeast fermentation can be examined by measuring the assimilating sugar by HPLC.

  The obtained starch degradation product (sometimes referred to as corn saccharified starch) can be used as it is or after appropriately concentrating or diluting, but it is concentrated under reduced pressure to a microbially stable level, for example, 75% solid content. It is preferable to do.

  Degradation of the protein fraction is performed in order to obtain proteolytic products such as amino acids and peptides used by yeast in the fermentation stage. Enzymes and enzyme reaction methods that can be used for the decomposition are generally known, and can be decomposed, for example, by the following method.

  Suspend the protein fraction in warm water to a solid content of 30%, raise the temperature to 95 ° C. for sterilization and hold for 20 minutes. Lower the temperature to 50 ° C, adjust the pH to neutral with sodium hydroxide and hydrochloric acid, and add about 0.1 to 1.0% of protease such as Flavorzyme (Novo) or Protin FA (Daiwa Kasei). React for 20 hours. The degree of degradation is set so that the free amino acid is 20% or more, and the temperature is raised to 95 ° C. and kept for 20 minutes for enzyme deactivation. The reaction solution is filtered through diatomaceous earth, and decolorized and deodorized with activated carbon to obtain a corn protein solution. It can be checked by HPLC whether or not it has been degraded to suit yeast fermentation.

The obtained corn proteolysate can be used as it is or after appropriately concentrating or diluting, but it is concentrated under reduced pressure to a solid content of 30% and spray-dried at 105 ° C. for 5 to 10 seconds. It may be a powder.

Fermented beverages The fermented beverages of the present invention include all beverages produced through a yeast fermentation process. For example, happoshu, beer, low alcohol fermented beverages (for example, fermented beverages having an alcohol content of less than 1%), miscellaneous sake, or liqueurs and spirits made from this fermented beverage. Among them, the beer-taste beverage refers to a beverage fermented with yeast using a carbon source, a nitrogen source, hops, etc. as a raw material and having a flavor like beer. Examples of beer-taste beverages include miscellaneous sake, low-alcohol fermented beverages (for example, non-malt fermented beverages with an alcohol content of less than 1%), liqueurs and spirits made from this fermented beverage.

  Among them, the present invention can be suitably used for fermented beverages in which malt and barley are used altogether or only slightly. In that case, yeast is added to the sugar solution obtained by saccharifying grains such as rice and corn, or the sugar solution obtained from the saccharide itself, and fermented, but the nitrogen source is a plant other than malt. Uses derived protein or its hydrolyzate.

The alcohol content of the fermented beverage of the present invention is not particularly limited, but is preferably 1 to 15% (v / v). In particular, it is desirable that the concentration be the same as that of alcohol that is preferably consumed by consumers as a malt fermented beverage such as beer or sparkling liquor, that is, in the range of 3 to 8% (v / v).

Production of fermented beverages In the present invention, as a raw material for fermented beverages, starch decomposed products and protein decomposed products obtained by fractionating and processing corn, and optionally adding hops and mixing, boiling the mixture, Yeast is added to the clear undiluted fermentation broth after solid-liquid separation to perform yeast fermentation. Solid-liquid separation may be performed after fermentation or only after fermentation.

In more detail, the following ingredients are prepared and mixed for the production of a fermented beverage:
(1) The amount of starch degradation product used can be about 0.1 to 99% per raw material excluding water and hops (if used). The starch degradation product is preferably obtained by enzymatic treatment of corn by the above-described method, but commercially available saccharified starch or starch syrup made from corn may be used.
(2) On the other hand, the amount of proteolysate used can be about 0.1 to 50% per raw material excluding water and hops (if used). The proteolytic product is preferably obtained by fractionating from corn by the above-mentioned method and decomposing with a foreign enzyme, but a commercially available corn proteolytic product (corn peptide) or the like may be used.

In the case of a preferred embodiment of the present invention in which a raw material having a large amount of enzyme such as malt is not used as a sugar source for fermentation, for example, 95 to 99.9% starch per raw material excluding water and hop (if used) When a degradation product and 0.1-5% of protein degradation product are mix | blended, it is preferable at the surface of avoidance of the fermentation failure in a fermentation process, and the outstanding flavor of the obtained fermented drink.
(3) The use of hops is necessary in order to give a beer flavor in the case of producing beer including beer-taste beverages, sparkling liquors, liqueurs, spirits. As for hops, normal pellet hops, powder hops, and hop extracts used for the production of beer and the like are appropriately selected and used according to the flavor. Furthermore, hop processed products such as isopized hop, hexahop, and tetrahop can be used. The amount used is 0.1 to 10 g per liter of sugar solution.
(4) Further, as a desired component, a fraction other than the starch fraction and the protein fraction separated during the fractionation of non-wheat grains can be appropriately processed and used as desired. Among these, the fiber fraction can be suitably used as a flavoring ingredient for beer-taste beverages, for example, by treating with high-temperature and high-pressure steam at about 170 ° C. to 200 ° C. The amount added is preferably about 0.01 to 1% per raw material excluding water and hops (when used).
(5) To the fermentation raw material, yeast extract is added as a fermentation aid. The amount added is about 0.2 to 5% by weight, more preferably about 1 to 2% by weight in the raw material excluding water. Furthermore, fermentation aids such as yeast food, other sugar sources, nitrogen sources and the like can be added.

The above components (1), (2), and (5) and (3) and / or (4) as necessary are mixed, dispersed in water, heat sterilized to about 100 ° C., and if necessary, the supernatant To obtain a fermentation stock solution.
The yeast used for the production of the fermented beverage can be freely selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, a commercially available brewer's yeast such as Weihenstephan-34 strain can be used.

  The fermentation time and fermentation temperature in the production of a fermented beverage can be freely selected in consideration of the type of fermented beverage to be produced, the intended flavor and fermentation conditions. For example, in the production of a beer-taste beverage, fermentation is performed until the fermentation temperature is set to 13 ° C. and a predetermined alcohol concentration is obtained.

The mixture after fermentation may be used as it is as a fermented beverage, or as a fermented beverage by sterilization such as filtration and heating. A pigment | dye, a foam formation agent, a fragrance | flavor, water-soluble dietary fiber, etc. can be added to a fermented drink as needed. The pigment is used to give a beer-like color, and caramel pigment or the like is added in an amount exhibiting a beer-like color. In order to form beer-like bubbles, plant-extracted saponin substances such as soybean saponin and quilla saponin, and protein substances such as bovine serum albumin are appropriately used. An appropriate amount of perfume having a beer flavor can be used for beer-like flavoring. Further, water-soluble dietary fibers such as indigestible dextrin, polydextrose, water-soluble corn fiber and the like can be added as necessary.


Low sugar or low calorie fermented beverage One of the preferred embodiments of the fermented beverage of the present invention is a low sugar or low calorie fermented beverage.

  The fermented beverage obtained using the method of the present invention can be drunk as it is, but in order to produce a fermented beverage that can be enjoyed without taking carbohydrates and calories as much as possible, this is diluted, A low-sugar beer-taste fermented beverage can be produced. This is because, when a corn proteolysate is used in the fermentation raw material in the present invention, it contains abundant isoleucine and abundantly produced isoamyl acetate during brewing. In particular, when fermentation is performed by setting conditions so that isoamyl acetate is included in the supernatant of the fermented product in excess of 2.0 ppm and less than 10.0 ppm, even if the obtained fermented beverage is diluted 5 to 8 times It became clear that it became a fermented beverage with excellent flavor (Japanese Patent Application 2005-157921). Dilution is carried out with water. At this time, in order to supplement the taste substances that are lacking in low-sugar fermented beverages, acidulants, sweeteners, bitters, and alcohol may be added together, or supplementation of taste substances It can also be carried out separately after the dilution operation (Japanese Patent Application 2005-157921).

  Carbohydrate reduction increased the proportion of trisaccharides, disaccharides and monosaccharides that yeast is likely to assimilate as a carbon source instead of or in combination with the dilution method (e.g. 80% or more of the total carbon source) It is also possible to use a fermentation raw material.

  Low sugar means that the sugar concentration in the fermented beverage is 0.8% by weight, particularly less than 0.5% by weight, in terms of solid content. Fermented beverages preferably having a low sugar content include sake, wine, beer, sparkling wine, liqueurs, spirits, miscellaneous sake, beer-taste fermented beverages and the like. Happoshu and beer-taste fermented beverages are particularly preferable, and beer-taste fermented beverages are particularly preferable.

  In addition, examples of another suitable beverage of the present invention include a low calorie beverage, particularly a beer-taste low calorie fermented beverage. A low calorie beverage is a beverage of less than 20 kcal / 100 ml, and can be realized by making it low sugar and / or low alcohol.

Low sugar or low calorie beer-taste beverages often have a problem of imparting aroma. The technology of the present invention, when using a corn protein fraction as a nitrogen source of a fermentation raw material, gives a good fermented aroma by sufficient fermentation, so in producing a low-sugar or low-calorie beer-taste beverage, The technology of the invention can be suitably used.

The present invention will be further described below with reference to examples, but the present invention is not limited to the examples.
(Example 1)
The effects of the addition of various yeast extracts on the fermentation process and product flavor were investigated.

  Various beer-taste fermented beverages were prepared with the raw materials listed in Table 1. The following two types of yeast extracts were used. Yeast extract A: A commercially available yeast extract (Alomild, manufactured by Kojin) was used. Yeast extract A is characterized by a sodium chloride content of about 10%, a turbidity of about 150 NTU in a 5% aqueous solution, and a strong yeast odor. In addition, yeast extract B was prepared by subjecting yeast extract A to desalting and centrifugation, so that the sodium chloride content was 0.8%, the turbidity in a 5% aqueous solution was 20 NTU, and there was a weak yeast odor.

  Table 1 shows specific mixing ratios for each sample.

これら6試料のうち、試料1は定法により糖化、麦汁ろ過、ホップ煮沸、清澄化、麦汁冷却、発酵、濾過瓶詰を行った。試料2-6は、定法によりホップ煮沸、清澄化、糖化液冷却、発酵、濾過瓶詰を行った。これらの操作により、6種類のビールテイスト飲料を得た。

Of these 6 samples, Sample 1 was subjected to saccharification, wort filtration, hop boiling, clarification, wort cooling, fermentation, and filtration bottling by conventional methods. Sample 2-6 was hop boiled, clarified, saccharified solution cooled, fermented, and filtered and bottled by conventional methods. By these operations, six types of beer-taste beverages were obtained.

In order to evaluate the alcohol production behavior of yeast in the fermentation process, the remaining amount of carbon source at the end of fermentation was measured with a densitometer, and the progress of fermentation was observed. Furthermore, turbidity and sensory evaluation were evaluated about the obtained drink. Turbidity was measured using a turbidimeter (manufactured by Organo). The sensuality was 10 trained panelists with or without salty taste and yeast odor. The evaluation results are shown in Table 2.

この結果、コーン等の穀物を分画加工した原料を使用して発酵飲料を製造する際には、発酵不良を防止するには酵母エキスをある程度多く添加する必要性が示された。

As a result, when producing fermented beverages using raw materials obtained by fractionating corn and other grains, it was necessary to add a certain amount of yeast extract to prevent poor fermentation.

In addition, in order to impart low turbidity, no saltiness, and no yeast odor, which are required as beer-taste beverages, yeast having specific requirements such as yeast extract B It has been shown that it is preferable to use extracts.

(Production Example 1) Production Example of Non-wheat Beer Taste Fermented Beverage 100 L of 10% by weight sugar solution was prepared using a commercially available sugar syrup. Add 0.2% corn proteolysate, 0.03% caramel and 0.03% hops, then add 0.2% yeast extract B and boil for 60-90 minutes. It was.

  0.5% of commercially available brewer's yeast (Weihenstephan-34 strain) was added to this fermentation stock solution and fermented at 10-15 ° C. for about one week. After storing at 0 ° C. for 3 days, the yeast was removed with a filter, and carbon dioxide was added to prepare a beer-taste fermented beverage.

During production, no poor fermentation was observed. Moreover, the obtained fermented drink had a suitable flavor.

(Production Example 2) Production example of low-sugar, low-calorie non-wheat beer-taste fermented beverage It was created. To this was added 200 g of corn proteolysate, 200 g of caramel dye, 160 g of pellet hop, and 10 g of a high-temperature high-pressure processed product of corn fiber. Furthermore, 200 g of yeast extract B used in Example 1 was added. These were boiled for 60 minutes, and then allowed to stand to remove corn fibers and hop straws to obtain a fermentation stock solution. To this fermentation stock solution, brewer's yeast (Weihenstephan-34 strain) was added so as to have a viable cell count of 20 × 10 ⁶ cells / ml and fermented at a temperature of 13 ° C. for 8 days. After the carbon source utilization was completed, the yeast was removed by filtration, diluted with 4 times the volume of degassed water with respect to the fermentation broth, and carbon dioxide was added to prepare a low-sugar, low-calorie fermented beverage.

  The high-temperature and high-pressure processed product of the corn proteolysate and corn fiber fraction used in Production Example 2 was a patent application filed by the applicant on the same day as the present application (name of invention: fractionated corn was used). Fermented beverages) produced in Example 3 and Example 4.

  During production, no fermentation failure was observed, and the obtained fermented beverage had a suitable flavor. The sugar content of the obtained fermented beverage was 0.46 w / w%, the calorie was 12 kcal / 100 ml, and the alcohol was 1.5 v / v%.

Claims (15)

A method for producing a fermented beverage, comprising:
Decomposing the starch fraction fractionated from the non-wheat grain to obtain a starch degradation product,
A process of degrading the protein fraction separately fractionated from the non-wheat grain to obtain a protein degradation product,
Brewing using a mixture of these decomposition products as fermentation raw materials,
Wherein the yeast extract is used as a fermentation aid, the yeast extract contains sodium chloride at a concentration of less than 1%, and the turbidity in a 5% aqueous solution is 50 NTU or less. The production method according to claim 1, wherein the yeast extract is a yeast extract that has been subjected to desalting and centrifugation. The production method according to claim 1 or 2, wherein the non-wheat grain is corn. The method according to claim 3, wherein the corn is an ungerminated corn. The manufacturing method of any one of Claims 1 thru | or 4 with which the usage-amount of a yeast extract uses 0.2-5 weight% in the fermentation raw material except water. The production method according to claim 5, wherein the yeast extract is used in an amount of 1 to 2% by weight in a fermentation raw material excluding water. The production method according to any one of claims 1 to 6, wherein hops are also added to the fermentation raw material. The manufacturing method of Claim 7 whose fermented drink is a beer taste drink. The manufacturing method of any one of Claims 1 thru | or 8 which does not use wheat as a raw material including malt. The manufacturing method of any one of Claim 1 thru | or 9 which adds the fiber fraction of the corn which carried out the high temperature / high pressure process to the fermentation raw material. The manufacturing method of Claim 10 whose addition amount of the fiber fraction of the corn which carried out the high temperature / high pressure process is 0.01 to 1% per raw material except water. The production method according to any one of claims 1 to 10, wherein the fermented beverage is a low-sugar fermented beverage or a low-calorie fermented beverage. The production method according to claim 12, wherein the fermented beverage is a low-sugar beer-taste beverage or a low-calorie beer-taste beverage. The production method according to claim 12, wherein the fermented beverage is a low-sugar or low-calorie fermented beverage other than a beer-taste beverage. The fermented drink obtained with the manufacturing method of any one of Claims 1-14.