JP5009227B2 - Yeast activator, method using the same and alcoholic beverage - Google Patents

Description

  The present invention relates to a yeast activator, a method using the same and an alcoholic beverage, and more particularly to the use of hop water extract as an active ingredient for activating yeast.

Conventionally, in alcoholic fermentation using yeast, a fermentation aid is sometimes used to promote fermentation. That is, for example, Patent Document 1 describes the use of yeast extract as a fermentation aid in the production of fermented beverages.
JP 2006-296407 A

  However, when the yeast extract is used as a fermentation aid, the growth ability of the yeast is enhanced, so that the number of yeasts in the fermentation broth increases compared to the case where the yeast extract is not used. . Therefore, for example, when yeast extract is used as a fermentation aid in the production of an effervescent alcoholic beverage similar in appearance to beer, a pigment component for realizing a color similar to beer is adsorbed by a large amount of yeast, There was a problem of being removed. Moreover, there also existed a problem that clogging at the time of filtering the said fermented solution will generate | occur | produce easily when yeast grows excessively in fermented solution.

  Yeast extract also promotes the growth of microorganisms other than yeast as well as yeast. Therefore, there has been a problem that the use of yeast extract as a fermentation aid increases the probability of occurrence of contamination by microorganisms other than yeast during the production of alcoholic beverages.

  The present invention has been made in view of the above problems, and is a yeast activator capable of effectively activating individual yeasts without excessively increasing the growth ability of the yeast, a method and an alcohol using the same. One of its purposes is to provide beverages.

  The method according to an embodiment of the present invention for solving the above-mentioned problem is characterized by using a hop water extract as an active ingredient of a yeast activator in alcohol fermentation. ADVANTAGE OF THE INVENTION According to this invention, the new use of the hop water extract which can activate each yeast effectively can be provided, without raising the growth ability of yeast excessively.

  The fermentation method according to an embodiment of the present invention for solving the above-described problem is characterized in that yeast is activated by adding a hop water extract, and alcohol fermentation is performed using the activated yeast. ADVANTAGE OF THE INVENTION According to this invention, the fermentation method which can activate each yeast effectively can be provided, without raising the growth ability of yeast excessively.

  The manufacturing method of the alcoholic beverage which concerns on one Embodiment of this invention for solving the said subject uses an hop water extract as an active ingredient of a yeast activator, and manufactures an alcoholic beverage. In the method for producing an alcoholic beverage, the alcoholic beverage may be a sparkling alcoholic beverage. In these alcoholic beverage production methods, the alcoholic beverage may be a low-sugar alcoholic beverage. ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the alcoholic beverage which can activate each yeast effectively can be provided, without raising the growth ability of yeast excessively.

  Here, the alcoholic beverage as used in the field of this invention is a beverage which contains ethanol by the density | concentration of 1 volume% or more, for example. In addition, the sparkling alcoholic beverage referred to in the present invention is an alcoholic beverage containing carbon dioxide gas such as beer or sparkling liquor. For example, when poured into a container such as a glass, a foam layer is formed on the upper part of the liquid surface. It is an alcoholic beverage having the foaming characteristics that are formed and the foam-sticking characteristics in which the formed foam is maintained for a certain time or longer. Specifically, this sparkling alcoholic beverage is an alcoholic beverage having an NIBEM value (unit expressing foamy characteristics) of 50 or more according to the EBC (European Brewery Association) method.

  Moreover, the low-sugar alcoholic beverage as used in the field of this invention is an alcoholic beverage with the density | concentration of the contained sugar being 2.5 g / 100 mL or less. Therefore, a so-called sugar-free alcoholic beverage substantially free of carbohydrates is also included in the low-sugar alcoholic beverage. The amount of carbohydrates contained in the alcoholic beverage is determined from the total weight of the solids obtained by removing the water contained in the alcoholic beverage, from the ash, protein, lipid, and dietary fiber contained in the solids. It can be calculated as a weight obtained by subtracting the total weight.

  In any of the above methods, a hop cold water extract may be used as the hop water extract. In this way, individual yeasts can be activated more effectively without excessively increasing the growth ability of the yeast.

  An alcoholic beverage according to an embodiment of the present invention for solving the above-described problems is manufactured by any one of the above-described methods for manufacturing an alcoholic beverage. ADVANTAGE OF THE INVENTION According to this invention, the alcoholic beverage which contains abundant flavor component derived from the yeast activated effectively, without proliferating ability being increased excessively can be provided.

  The yeast activator which concerns on one Embodiment of this invention for solving the said subject contains a hop water extract as an active ingredient, It is characterized by the above-mentioned. ADVANTAGE OF THE INVENTION According to this invention, the yeast activator which can activate each yeast effectively can be provided, without raising the growth ability of yeast excessively in alcoholic fermentation. The hop water extract may be a hop cold water extract. If it carries out like this, the yeast activator which can activate each yeast more effectively can be provided, without raising the proliferation ability of yeast excessively in alcoholic fermentation.

  Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to this embodiment.

  The present invention is based on unique findings found by the inventors of the present invention as a result of extensive research. The inventors of the present invention use hop water extract as an active ingredient of a yeast activator in alcohol fermentation, thereby effectively activating individual yeasts without excessively increasing yeast growth ability. I found what I could do independently. That is, the present invention is based on the discovery of a new use of the hop water extract, in which the hop water extract is used as an active ingredient of a yeast activator in alcohol fermentation.

  Therefore, according to the present invention, as described later, for example, a yeast activator containing a hop water extract as an active ingredient, an alcohol fermentation method and alcohol that activates yeast by adding a hop water extract It is possible to provide a method for producing a beverage and an alcoholic beverage produced by these methods.

  First, the yeast activator (hereinafter referred to as “this agent”) according to the present embodiment will be described. This agent is an additive composition added to activate yeast in alcoholic fermentation. And this agent contains a hop water extract as an active ingredient which activates the yeast used for alcoholic fermentation. This hop water extract is an extract obtained by extracting hops with water.

  As a hop to be extracted, an appropriate variety can be arbitrarily selected and used according to the purpose. That is, for example, Czech Saarts hops, German Haratau Tradition hops, German Haratau Magnum hops, German Perret hops, German Hertzbrooker hops, American Nugget hops, New Zealand Pacific Haratau Seed hops, Japanese Furano No. 18 hops can be used.

  Moreover, as a hop, the whole or a part of hop spikelets can be used. That is, for example, the hop spikelet itself, the lupurin portion that is a part of the spikelet, and the pod portion that is another part of the spikelet can be used alone or in combination.

  Moreover, as a hop, the thing of the arbitrary forms processed appropriately according to the objectives, such as a preservation | save and transportation, can be used. That is, for example, a press hop obtained by compressing dried hop spikelets, a hop powder obtained by pulverizing dried hop spikelets, and a hop obtained by compression molding the hop powder into a pellet Spent hops consisting of pellets and hop ridges can be used.

  As water used as the extraction solvent, water having any temperature can be used as long as it is liquid, and for example, cold water can be used. As the cold water, for example, water having a temperature in the range of 0 to 30 ° C. can be used. The temperature of the cold water is preferably in the range of 10 to 25 ° C, more preferably in the range of 15 to 25 ° C, and particularly preferably in the range of 17 to 23 ° C. In the following description, a hop water extract obtained by extracting hops with cold water may be particularly referred to as a “hop cold water extract”.

  The water used as the extraction solvent can contain a small amount of an alcohol solvent (for example, ethanol) for the purpose of improving the extraction efficiency. In this case, the concentration of the alcohol solvent contained in water is preferably 10% by mass or less.

  The method for extracting hops with water is not particularly limited, and an appropriate method can be arbitrarily selected and used according to the purpose. That is, for example, a hop water extract can be produced by immersing hops in water for a predetermined time.

  Specifically, for example, first, hops and water are put in a predetermined container, and the components contained in the hops are eluted in the water by leaving the hops and water for a predetermined time while stirring appropriately. Next, a solution containing hops and hop-derived components is recovered from this container and filtered, and the filtrate from which hop residues have been removed can be recovered as a hop water extract.

  And this agent can be made into the hop water extract itself obtained by the above extraction, for example. That is, the hop water extract can be used as the present agent as it is.

  Moreover, this agent can contain another component and a solvent in addition to a hop water extract in the range by which the yeast activation effect by a hop water extract is not impaired, for example. That is, this agent can be prepared by diluting, for example, a hop water extract with a predetermined solvent that is allowed to be used in the production of food and drink. Moreover, this agent can further contain additives, such as a pH adjuster, antioxidant, a coloring agent, a fragrance | flavor accept | permitted to use for manufacture of food and drink, for example.

  Moreover, this agent can be made into various forms of products according to the purpose. That is, this agent can be made into tablets, such as a solution, paste, powder, a tablet, a capsule, for example.

  By containing a hop water extract as an active ingredient, this agent can effectively enhance the alcohol fermentability of individual yeasts in alcoholic fermentation without excessively increasing the growth ability of the yeasts.

  Here, as described above, the yeast activation effect peculiar to this hop water extract was uniquely found as a result of extensive studies by the inventors of the present invention. That is, for example, in the production of effervescent alcoholic beverages, when alcohol fermentation by yeast is performed in a fermentation broth in which hop water extract is added in addition to malt and hop, the hop water extract is not added. In contrast, although the number of yeasts in the fermentation broth does not change significantly, the metabolic capacity (for example, extract consumption rate) of individual yeasts is significantly increased.

  In other words, the hop water extract has an excellent yeast activation effect of selectively activating the alcohol fermentation ability without excessively activating the growth ability among the growth ability and alcohol fermentation ability of each yeast. Can be demonstrated.

  Therefore, as described later, in the production of alcoholic beverages, by using the hop water extract as an active ingredient for activating the yeast, the yeast overgrowth that occurs when the yeast extract is used as a fermentation aid is used. It is possible to efficiently produce an effervescent alcoholic beverage containing a rich balance of flavor components derived from vigorous alcohol fermentation of activated yeast while reliably avoiding the problems involved. In addition, the yeast activation effect by such a hop water extract is an effect peculiar to the said hop water extract achieved by the water-soluble component extracted from a hop.

  In addition, this hop water extract does not promote the growth of microorganisms other than yeast. Therefore, for example, in the production of alcoholic beverages, the use of hop water extract as an active ingredient for activating yeast does not increase the probability of occurrence of contamination by microorganisms other than yeast.

  Moreover, in manufacture of a hop water extract, a yeast activation component can be extracted efficiently by using water as an extraction solvent. Furthermore, in the production of the hop water extract, by using water having a low temperature, it is possible to efficiently extract the yeast activating component while suppressing the extraction of the bitter component contained in the hop. . That is, for example, in particular, a hop cold water extract produced using cold water has a lower bitter taste content and yeast activation than a hop water extract produced using higher temperature water. It can contain abundant ingredients.

  Thus, for example, in the production of effervescent alcoholic beverages, the yeast activated effectively without increasing the bitter taste of the effervescent alcoholic beverages by using the hop water extract as an active ingredient for yeast activation. A sparkling alcoholic beverage containing abundant flavor components derived from can be produced in a well-balanced manner.

  The yeast that can be activated by the hop water extract is not particularly limited as long as it can be used for alcohol fermentation. That is, the present agent containing hop water extract as an active ingredient can be preferably used as an activator for brewer's yeast, for example.

  Specifically, examples of the beer yeast include bottom fermented beer yeast such as Saccharomyces pastorianus and top fermented beer yeast such as Saccharomyces cerevisiae.

  Next, a method for producing an alcoholic beverage according to the present embodiment (hereinafter referred to as “the present method”) will be described. This method is a method for producing a sparkling alcoholic beverage or a non-foaming alcoholic beverage.

  Here, as the sparkling alcoholic beverage, for example, the proportion of malt in the raw material such as beer and the like such as the sparkling alcoholic beverage in which the proportion of malt in the raw material is 50% by weight or more, the sparkling liquor and the like is 50. An effervescent alcoholic beverage that is less than wt% or does not contain malt as a part of the raw material can be mentioned.

  Examples of non-foaming alcoholic beverages include alcoholic beverages that do not substantially contain carbon dioxide, such as wine, shochu, and brandy, and alcoholic beverages that contain carbon dioxide, such as sparkling wine, and have sparkling alcoholic beverages. Examples include alcoholic beverages that do not have such high foaming characteristics and foamy characteristics.

  FIG. 1 is a flowchart showing main steps included in an example of the present method when the present method is realized as a method for producing a sparkling alcoholic beverage. As shown in FIG. 1, the present method includes a pre-fermentation step 10, a fermentation step 11, and a post-fermentation step 12.

  In the pre-fermentation step 10, a pre-fermentation solution containing a carbon source and a nitrogen source that can be assimilated by yeast as a part of the raw material is prepared. That is, for example, when malt is used as a part of the raw material, the raw material liquid is prepared by mixing the raw material containing malt and warm water. Next, the raw material liquid is boiled after being subjected to saccharification treatment. And the raw material liquid after boiling (miche) is filtered, and insoluble substances, such as grain skin, are removed, and the liquid before fermentation (wort) is obtained.

  For example, when malt is not used as a part of the raw material, a raw material liquid is prepared by mixing a carbon source such as liquid sugar, a nitrogen source such as a peptide, and a raw material containing warm water. Next, this raw material liquid is boiled as necessary and further filtered to obtain a pre-fermentation liquid.

  Moreover, in any case of using malt as a part of the raw material and not using malt, hops can be used as the other part of the raw material. That is, for example, in the pre-fermentation step 10, a pre-fermentation solution containing malt and hops can be prepared, or does not contain malt and contains a carbon source such as liquid sugar, a nitrogen source such as a peptide, and hops. It is also possible to prepare a pre-fermentation solution.

  In addition, the use of hop here means using hop itself, such as a press hop and a hop pellet as mentioned above. Therefore, when using a hop as a part of raw material, in the pre-fermentation process 10, components, such as a bitter component contained in the said hop, are extracted by boiling the raw material liquid containing the said hop.

  In the fermentation step 11, alcohol is fermented by adding yeast to the pre-fermentation solution prepared in the pre-fermentation step 10. That is, by adding yeast to the pre-fermentation liquid to prepare a fermentation liquid, and maintaining the fermentation liquid at a predetermined temperature for a predetermined period, pre-fermentation in which alcohol fermentation by the yeast is actively performed, and then the fermentation liquid, Post-fermentation (storage) is carried out by maintaining and aging at a lower temperature for a longer period. In addition, especially the yeast used for this alcohol fermentation is although it is not restricted, For example, the above-mentioned beer yeast can be used preferably.

  In the post-fermentation step 12, the post-fermentation liquid that has undergone the fermentation step 11 is subjected to a predetermined treatment to obtain a sparkling alcoholic beverage. That is, the fermented liquor in which the alcoholic fermentation in the fermentation step 11 has been completed is recovered as a post-fermented liquid, and the post-fermented liquid is filtered and sterilized to obtain a sparkling alcoholic beverage as a final product. As the sterilization treatment, for example, pasteurization such as pasteurization such as pasteurization for holding the post-fermentation liquid at a temperature of 60 ° C. or higher for 1 minute or more, or high-temperature sterilization for holding the post-fermentation liquid at a higher temperature for a short time. It can be performed.

  In such a method, an hop water extract is used as an active ingredient of a yeast activator to produce an alcoholic beverage. That is, in this method, hop water extract is added as an active ingredient that activates yeast in at least one of the pre-fermentation step 10 or the fermentation step 11.

  Specifically, for example, in the pre-fermentation step 10, a raw material liquid to which the hop water extract is added is prepared, and then the raw material liquid is boiled to obtain a pre-fermentation liquid. In addition, for example, in the pre-fermentation step 10, a raw material liquid is prepared without adding a hop water extract, and then the raw material liquid is boiled or after the raw material liquid is boiled or hopped into the raw material liquid. A water extract is added to obtain a pre-fermentation solution. In addition, for example, in the fermentation process 11, when yeast is added to the pre-fermentation solution to prepare a fermentation broth, a hop water extract can be further added.

  And in this method, by using the hop water extract as an active ingredient of the yeast activator, the alcohol fermentability of individual yeasts is effectively increased without excessively increasing the growth ability of the yeast. Yeast activation effects specific to the use of the hop water extract can be achieved.

  That is, for example, in this method, which is a method for producing an effervescent alcoholic beverage using malt and hops as a part of the raw material, the fermented liquid with and without the hop water extract added to the fermented liquid There will be no significant change in the number of yeast contained in.

  However, the metabolic activity per unit cell number of yeast in the fermented liquor in this method for producing an effervescent alcoholic beverage (for example, the extract consumption rate per million yeast) is determined by adding hop water extract to the fermented liquor. By adding, compared with the case where the said hop water extract is not added, it can raise notably.

  That is, in this method, by using hop water extract as an active ingredient for activating yeast, alcohol can be used without excessively activating the growth ability among the growth ability and alcohol fermentation ability of each yeast. Fermentation ability can be selectively activated.

  As a result, in this method, it is derived from vigorous alcoholic fermentation of activated yeast while reliably avoiding the problems associated with yeast overgrowth that occur when yeast extract is used as a fermentation aid. A sparkling alcoholic beverage containing abundant flavor components (for example, ester components such as isoamyl acetate) in a well-balanced manner can be efficiently produced.

  Moreover, the hop water extract does not promote the growth of microorganisms other than yeast. Therefore, in this method, yeast can be effectively activated as described above without increasing the probability of occurrence of contamination by microorganisms other than yeast.

  Moreover, the hop cold water extract has a small content of bitter components contained in the hop, as compared with a hop water extract produced using water having a higher temperature. Therefore, in this method using a hop cold water extract, an alcoholic beverage containing a rich balance of flavor components derived from vigorous alcoholic fermentation of activated yeast is produced without increasing the bitterness of the alcoholic beverage. be able to.

  Moreover, when implement | achieving this method as a manufacturing method of a low-sugar alcoholic beverage, the yeast activation effect by the above-mentioned hop water extract will become more remarkable.

  That is, in general, in the production of alcoholic beverages, when the concentration of carbohydrates contained in the finally obtained alcoholic beverage is reduced, the amount of nutrients used such as nitrogen sources that can be assimilated by the yeast is also reduced. Alcohol fermentation by the yeast will be delayed. However, on the other hand, yeast used for alcoholic fermentation is required to have a vigorous metabolic capacity for sufficiently consuming carbohydrates in the fermentation broth.

  On the other hand, in this method, by using a hop water extract as an active ingredient of a yeast activator, the alcohol metabolic ability of yeast can be effectively enhanced as described above. Therefore, according to this method, it is possible to efficiently produce an alcoholic beverage containing a rich balance of components derived from vigorous alcohol fermentation of activated yeast while being low in sugar.

  And the alcoholic beverage which concerns on this embodiment (henceforth "this beverage") is an alcoholic beverage manufactured by this method as mentioned above. Therefore, this drink is an effervescent alcoholic beverage or a non-effervescent alcoholic beverage containing abundant flavor components derived from vigorous alcohol fermentation of activated yeast in a balanced manner.

  When the beverage is a low-sugar alcoholic beverage, the beverage is a low-sugar alcohol that contains a rich balance of flavor components derived from vigorous alcohol fermentation of activated yeast as described above. It is a beverage.

  Specifically, in this case, for example, the beverage has a strong taste by containing abundant and balanced flavor components produced by brewer's yeast even though the sugar content is reduced. It can be a delicious low sugar sparkling alcoholic beverage.

  Next, the specific example which manufactured this drink by this method using this agent is demonstrated. In the following examples, “%” means “% by mass”.

[Example 1]
In Example 1, the yeast activation effect of the hop cold water extract in the manufacturing method of a low sugar beer was examined. First, this agent was produced as follows. That is, 100 g of hop pellets were immersed in 2 L of cold water (20 ° C.) and allowed to stand overnight with appropriate stirring. Then, the aqueous solution containing this hop pellet was centrifuged for 15 minutes.

  Furthermore, the supernatant after centrifugation was concentrated by vacuum concentration until the Brix value was 20%. The Brix value was measured using a saccharimeter (PAL-1, manufactured by Atago Co., Ltd.). Then, the concentrated supernatant was recovered as a hop cold water extract. This hop cold water extract was used as it was.

  Next, this method, which is a method for producing a low sugar beer, was carried out. That is, first, a raw material liquid containing malt, hop pellets, hop cold water extract, and hot water was prepared. Here, as the raw material liquid, five kinds of raw material liquids containing hop cold water extract at a concentration of 0.02%, 0.10%, 0.20%, 0.40%, or 0.80% are prepared. did.

  And each raw material liquid was boiled for each predetermined time, respectively, and obtained five types of pre-fermentation liquids. Furthermore, the bottom fermentation beer yeast (Saccharomyces pastorianus) was added to each pre-fermentation liquid, and pre-fermentation and liquor storage were performed. Finally, five kinds of low-sugar beers (main beverages) containing carbohydrates at a concentration of 1.45 g / 100 mL and having different concentrations of the added hop cold water extract were obtained.

  In the following, these five low sugar beers produced using hop cold water extract at a concentration of 0.02%, 0.10%, 0.20%, 0.40%, or 0.80%, They are referred to as “0.02% beverage”, “0.1% beverage”, “0.2% beverage”, “0.4% beverage”, and “0.8% beverage”, respectively.

  Moreover, in this Example 1, the manufacturing method of a low sugar beer is implemented on the same conditions except not using a hop cold water extract, The low sugar beer which contains a saccharide at the density | concentration of 1.45g / 100mL (henceforth) , Referred to as “control beverage”).

FIG. 2 is an explanatory diagram showing the results of measuring the change in the number of floating yeasts in the fermented liquid from the start to the end of alcoholic fermentation in the production of these six types of low-sugar beers. In FIG. 2, the horizontal axis represents the number of days of fermentation (days after adding yeast to the pre-fermentation solution (
The vertical axis indicates the number of floating yeasts per mL of fermentation broth (× 10 ⁶ / mL), and each symbol indicates the number of floating yeasts measured on each fermentation day. In FIG. 2, a white circle is a control beverage, a black square is a 0.02% beverage, a white square is a 0.1% beverage, a black triangle is a 0.2% beverage, and a white triangle. The mark shows the measurement results for the 0.4% beverage, and the black circle shows the measurement results for the 0.8% beverage.

  FIG. 3 is a measurement diagram showing the results of measuring the growth rate of yeast during alcohol fermentation in the production of six types of low sugar beer. In FIG. 3, the horizontal axis indicates the type of low-sugar beer, and the vertical axis indicates the yeast growth rate. In the growth rate shown in FIG. 3, the total number of yeasts in the fermented liquid collected on the 6th day after the fermentation of alcohol was added to the fermented liquid on the 0th day of fermentation. It was calculated by dividing by the total number of yeasts.

  As shown in FIGS. 2 and 3, no significant difference was observed between the yeast growth ability in the production of the five kinds of beverages and the yeast growth ability in the production of the control beverage. That is, the use of hop cold water extract in the method for producing low-sugar beer did not cause a significant change in yeast growth.

  FIG. 4 is an explanatory diagram showing the results of measuring the change in the extract concentration in the fermented liquid from the start to the end of alcohol fermentation in the production of six types of low-sugar beers. In FIG. 4, the horizontal axis indicates the number of fermentation days (days), the vertical axis indicates the extract concentration (%) representing the ratio of the amount of extract (g) per 100 g of fermentation broth, and each symbol is measured on each fermentation day. Extract concentration. In FIG. 4, the white circle is a control beverage, the black square is a 0.02% beverage, the white square is a 0.1% beverage, the black triangle is a 0.2% beverage, and a white triangle. The mark shows the measurement results for the 0.4% beverage, and the black circle shows the measurement results for the 0.8% beverage.

  As shown in FIG. 4, the extract concentration in the production of the five kinds of beverages tended to decrease earlier than that in the production of the control beverage. Moreover, as shown in FIG. 4, the extract density | concentration of the last fermentation day (namely, fermentation 6th day) in manufacture of five types of this drink reached the lower level compared with it in manufacture of a control drink.

  That is, by using the hop cold water extract in the method for producing low-sugar beer, the number of yeasts in the fermentation broth does not change as compared with the case where the hop cold water extract is not used. This extract was consumed quickly and sufficiently by the yeast. Furthermore, as the added concentration of the hop cold water extract increased, the extract concentration in the fermentation broth tended to reach a lower level earlier.

FIG. 5 is an explanatory diagram showing the results of calculating the yeast extract consuming ability per unit cell number based on the results shown in FIGS. 2 and 4. In FIG. 5, the horizontal axis indicates the number of days of fermentation (days), and the vertical axis indicates the extract extractability (g / 10 ⁶ ) of yeast per 10 ⁶ in the fermentation broth. In addition, the extract consumption ability of each fermentation day is the floating amount obtained by calculating the extract consumption obtained by subtracting the extract concentration of the day from the extract concentration of the previous day as the arithmetic average of the number of floating yeasts of the previous day and the number of floating yeasts of the day. Calculated by dividing by the number of yeasts. In addition, in FIG. 5, six bar graphs shown for each fermentation date are the control beverage, 0.02% beverage, 0.1% beverage, 0.2% beverage, 0.4% beverage, 0 from the left, respectively. It shows the extract consumption ability calculated for 8% beverage.

  As shown in FIG. 5, by using a hop cold water extract in the method for producing low-sugar beer, the yeast extract consumption capacity per unit cell number is enhanced as compared with the case where the hop cold water extract is not used. It was. Furthermore, the yeast extract consumption ability per unit cell number tended to increase as the concentration of hop cold water extract increased.

  That is, it was confirmed that the hop cold water extract selectively activates the alcohol fermentation ability among the growth ability and alcohol fermentation ability of each yeast. This yeast activation effect by the hop cold water extract was particularly remarkable from the third day to the fifth day of fermentation, and was remarkable when the added concentration of the hop cold water extract was 0.10% or more.

[Example 2]
In Example 2, the effect of the hop cold water extract on the growth of microorganisms other than yeast was evaluated. These microorganisms include five strains known to grow in beer, namely L. brevis, P.M. damnosus, L .; Lindneri, P.M. frisingensis, and B.I. Bruxellensis was used.

First, a hop cold water extract obtained in the same manner as in Example 1 above is contained at a concentration of 0.005%, 0.020%, 0.200%, 0.800%, or 3.200% 5 Various types of lactic acid bacteria growth media were prepared, and plates containing each media were prepared. On the other hand, a culture solution containing any one of the above five strains at a predetermined concentration was diluted 10 ³ times or 10 ⁶ times to prepare 10 types of culture solutions containing the strains.

Then, each of the culture solutions containing any one of the strains at a concentration diluted 10 ³ times or 10 ⁶ times was seeded on each of the above five types of media. The number of colonies formed on each medium was measured when a predetermined number of days had elapsed after sowing.

  FIG. 6 is an explanatory diagram showing the results of measuring the number of colonies for each beer. As shown in FIG. 6, no significant change in the number of colonies was observed in the medium containing any of the strains as the concentration of the added hop cold water extract increased. That is, it was confirmed that the hop cold water extract does not promote the growth of these strains.

[Example 3]
In Example 3, the relationship between the presence or absence of hop use and the ability to consume the extract by yeast in the production of sparkling alcoholic beverages was examined.

  That is, a raw material liquid containing liquid sugar as a carbon source, pea-derived protein and protein degradation product as a nitrogen source, hop pellets, and hot water was prepared. In addition, a raw material solution having the same composition (that is, a raw material solution containing liquid sugar, pea-derived protein and protein degradation product, and hot water) was also prepared except that hop pellets were not used.

  And these two types of raw material liquids were each boiled for a predetermined time, and two types of pre-fermentation solutions were obtained. Furthermore, the bottom fermentation beer yeast (Saccharomyces pastorianus) was added to each pre-fermentation liquid, and pre-fermentation and liquor storage were performed. And finally, the sparkling alcoholic beverage manufactured using the hop pellet and the sparkling alcoholic beverage manufactured without using the hop pellet were obtained. No hop cold water extract was used to produce these two types of sparkling alcoholic beverages.

FIG. 7 is an explanatory diagram showing the results of calculating the yeast extract consuming ability per unit cell number during alcohol fermentation in the same manner as in Example 1 in the production of these two types of sparkling alcoholic beverages. In FIG. 7, the horizontal axis indicates the number of days of fermentation (days), and the vertical axis indicates the yeast extract consumption capacity (g / 10 ⁶ ) per 10 ⁶ in the fermentation broth. In addition, in FIG. 7, the three bar graphs shown for each culture day show the extract consumption capacity calculated when the left side (black) does not use hops and the right side (hatched) uses hops. Respectively.

  As shown in FIG. 7, in the production of effervescent alcoholic beverages using hops, the extract extractability of yeast per unit cell tends to be higher than in the production of effervescent alcoholic beverages not using hops. It was observed. This yeast activation was considered to be an effect due to the presence of components extracted from hops by hot water during boiling in the fermentation broth.

It is a flowchart which shows the main processes contained in an example of the manufacturing method of the alcoholic beverage which concerns on one Embodiment of this invention. It is explanatory drawing which shows an example of the result of having measured the change of the number of floating yeasts during alcohol fermentation in the manufacturing method of the low sugar beer which concerns on one Embodiment of this invention. In the manufacturing method of the low sugar beer which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having measured the growth rate of the yeast during alcoholic fermentation. It is explanatory drawing which shows an example of the result of having measured the change of the extract density | concentration during alcohol fermentation in the manufacturing method of the low sugar beer which concerns on one Embodiment of this invention. In the manufacturing method of the low sugar beer which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having measured the extract consumption ability of the yeast per unit cell number. It is explanatory drawing which shows an example of the result of having evaluated the influence which the hop cold water extract has on the growth ability of microorganisms other than yeast. It is explanatory drawing which shows an example of the result of having measured the extract consumption ability of the yeast per unit cell number in the manufacturing method of a sparkling alcoholic beverage.

Explanation of symbols

  10 Pre-fermentation process, 11 Fermentation process, 12 Post-fermentation process.

Claims (7)

Alcohol obtained by adding yeast to a pre-fermentation solution prepared using hops as part of the raw material, hop cold water extract obtained by extracting hops with water in the temperature range of 0 to 30 ° C In addition to the hop used as a part of the said raw material, it further uses as an active ingredient of the yeast activator in fermentation. The method characterized by the above-mentioned. A method of adding yeast to a pre-fermentation solution prepared using hops as part of a raw material to perform alcohol fermentation,
The yeast is activated by adding a hop cold water extract obtained by extracting hops with water in the temperature range of 0 to 30 ° C. in addition to the hops used as a part of the raw material to activate the yeast. Fermentation method characterized by performing said alcoholic fermentation with said yeast made into. A method for producing an alcoholic beverage by adding yeast to a pre-fermentation solution prepared using hops as part of a raw material to perform alcoholic fermentation,
A hop cold water extract obtained by extracting hops with water having a temperature in the range of 0 to 30 ° C. is further used as an active ingredient of the yeast activator in addition to the hops used as a part of the raw material. The method for producing an alcoholic beverage is characterized by producing the alcoholic beverage. The said alcoholic beverage is a sparkling alcoholic beverage. The manufacturing method of the alcoholic beverage described in Claim 3 characterized by the above-mentioned. The method for producing an alcoholic beverage according to claim 3 or 4, wherein the alcoholic beverage is a low-sugar alcoholic beverage. An alcoholic beverage produced by the method according to any one of claims 3 to 5. It contains a hop cold water extract obtained by extracting hops with water in a temperature range of 0 to 30 ° C. as an active ingredient, and yeast is added to the pre-fermentation solution prepared using hops as part of the raw material. A yeast activator for further use in addition to hops used as part of the raw material in alcohol fermentation performed by addition.

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