JP5057526B2 - Flavor improver for beer flavored beverages - Google Patents

Description

  The present invention relates to a flavor improving agent for adding to beer-flavored beverages such as beer, sparkling liquor, or so-called third beer to improve its richness, sweetness, umami, roasted feeling and refreshing feeling. .

  Beer relieves thirst with an exhilarating carbonated feeling and a sharp bitter taste, and also brings intoxication with moderate alcohol concentration, and in the cold season of winter as well as hot summer, As expressed in phrases such as “For the time being” or “First cup…”, it is an alcoholic drink that is loved all over the world regardless of the season.

  Taste such as richness, sweetness, and umami is a very important factor in the flavor of beer, and attempts to improve, impart, or enhance these have been made for a long time, and various methods have been tried. . On the other hand, in recent years, beer-flavored alcohol in Japan has a lower malt use ratio than beer, replaces part of the malt with raw materials such as grains, starches, and proteins other than malt, and is cheaper than beer. As beverages, Happoshu and further so-called third beer have been developed, and their sales are rapidly increasing. However, Happoshu and the so-called third beer have a lower malt use ratio than beer, so the taste such as richness, sweetness, and umami derived from malt tends to be inferior to beer. There seems to be a general evaluation that it is not satisfactory enough. Therefore, it is considered that the problem of improving, imparting, or enhancing the richness, sweetness, umami and the like in beer and beer-flavored beverages is becoming increasingly important.

  As a method of adding a certain material to beer or beer-flavored beverages to impart richness, sweetness, umami, etc., for example, it is characterized in that barley tea wheat is used for all or part of the auxiliary ingredients in the beer production process A method for producing a barley tea flavored sparkling liquor (Patent Document 1), a beer-like beverage comprising an extract obtained by extracting malt with a mixed solution of water and ethyl alcohol having an ethyl alcohol concentration of 25 wt% to 93 wt% Flavor improving agent used to impart and enhance malt and volume (Patent Document 2), beer obtained by grinding raw grain, then heating, protease treatment, and recovering extract The proposal of the flavor imparting agent for system drinks (patent document 3) etc. is made. However, the above method simultaneously imparts the miscellaneous taste of roasted cereals, and is satisfactory in terms of improving and imparting the richness, sweetness, umami, etc. of beer. I want.

  On the other hand, in the production of a cereal raw material extract, a method using an enzyme treatment has been widely performed in general, and various methods have been proposed. By treating cereal raw materials with enzymes, for example, polysaccharides and proteins are decomposed to produce monosaccharides, disaccharides, oligosaccharides, amino acids, peptides, etc., and it is considered possible to enhance sweetness and richness. .

  As a method for producing a cereal extract by such an enzyme treatment, for example, a method for producing a milky beverage in which rice flour or the like is cooked at normal pressure and then pulverized and emulsified and allowed to act on amylase and neutral protease (Patent Document 4), A method of treating the extract with an amylase or cellulase (Patent Document 5), and adding glucoamylase and acidic protease to starchy raw materials such as wheat, barley, rice, corn, etc. A method of saccharification (Patent Document 6), a method of extracting pigeon extract by reacting starch-degrading enzyme, proteolytic enzyme, koji mold, polysaccharide-degrading microorganism, etc. with pigeon (patent document 7), protease, cellulase, pectinase and Brown rice beverage obtained by adding amylase and decomposing (Patent Document 8), roasted amaranth seeds Over zero, a method of extracting using a cellulase and pectinase (Patent Document 9), and the like have been proposed.

  However, the enzyme treatment techniques for these cereal raw materials are all mainly intended to solubilize insoluble solids, greatly enhance taste, improve yield, improve the state of the extract, prevent precipitation, etc. It was not intended to improve the refreshing and subtle flavors of refreshing sweetness, richness and umami.

JP-A-10-179117 Japanese Patent No. 4214517 JP 2008-43331 A JP-A-49-94870 JP-A-2-104265 JP 59-179093 A JP-A-7-274914 JP-A-5-137545 JP-A-7-274831

  By adding to beer or beer-flavored beverages, the present invention improves, imparts or enhances the original beer's richness, sweetness, umami, etc. in these beverages, gives a moderate roasted feeling, and provides a refreshing feeling. It aims at providing the flavor improving agent for beer flavor drinks which palatability was raised by increasing. In addition, beer or beer flavor that has improved, imparted, or enhanced beer's original richness, sweetness, umami, etc., has been given a moderate roasted feeling, has a refreshing feeling, and has increased palatability. The purpose is to provide beverages.

  The present inventors thought that the method of adding an extract of roasted cereals would be effective for solving the above-mentioned problems, and conducted intensive research. Examples of the method for producing a roasted cereal extract include steam distillation, hot water extraction, ethanol extraction, and enzyme treatment. However, simply extracting with hot water did not give sweetness, umami, etc., and the recovered aroma and ethanol extract by steam distillation contributed to the aroma, but did not contribute much to the taste. Moreover, although the extract which performed the enzyme process contributed to sweet taste and umami | taste, the faults, such as a miscellaneous taste and a little fragrance, were seen, respectively. However, surprisingly, after the roasted cereal was steam distilled in advance to obtain a recovered aroma, the residue was treated with a saccharide-degrading enzyme to obtain an enzyme-treated extract, and the enzyme-treated extract and the previously obtained recovery By adding a combination of incense to a beer flavored beverage, the beer's original richness, sweetness, umami, etc. were enhanced, and a moderately roasted feeling was added and a refreshing feeling increased, increasing palatability. It has been found that a beer or beer flavored beverage can be obtained, and the present invention has been completed.

  Thus, according to the present invention, the roasted cereal is recovered by a steam distillation method as the first step, and the residue is subjected to a saccharide-decomposing enzyme treatment as the second step to obtain an enzyme-treated extract. A method for producing a flavor improving agent for beer-flavored drinks, comprising mixing the enzyme-treated extract obtained in the second step as the step and the recovered flavor obtained in the first step. It is to provide.

  The present invention also provides the method for producing a flavor improving agent for beer-flavored beverages, wherein the steam distillation is performed by a gas-liquid countercurrent contact extraction method.

  Furthermore, the present invention provides the above-described method for producing a flavor improving agent for beer-flavored beverages, wherein the saccharide-degrading enzyme is a combination of cellulase and glucoamylase.

  Furthermore, in the present invention, the above-described flavor improvement for beer-flavored drinks, wherein the saccharide-degrading enzyme is a combination of amylase and pullulanase comprising at least one selected from α-amylase, β-amylase and glucoamylase. The manufacturing method of an agent is provided.

  Furthermore, this invention provides the flavor improving agent for beer flavor drinks manufactured by one of the said manufacturing methods.

  The roasted grains referred to in the present invention are not particularly limited. For example, roasted barley (barley tea), roasted malt, roasted barley (barley tea), roasted rice, roasted brown rice, roasted germinated rice, Examples include roasted buckwheat (buckwheat tea), roasted corn, roasted sesame, roasted quinoa, roasted amaranth, roasted millet, roasted millet, roasted millet, roasted soybean and the like. Of these, roasted malt, roasted barley, and roasted rice can be preferably exemplified.

  These grain roasting methods are not particularly limited, and examples include pot roasting, hot air roasting, sand roasting, drum roasting, and far-infrared roasting. In addition to the method of roasting the raw material as it is, so-called pregelatinized roasting in which the raw material is immersed in water, the inside of the raw material is infiltrated with water, steamed, dried and then roasted can be exemplified. . Roasted malt and roasted germinated rice can be produced by a known method. For example, after immersing wheat or rice in water at 20 ° C. or lower for about 40 to 50 hours and adding an appropriate amount of water to germinate It is obtained by drying at a temperature of 50 ° C. or lower and then roasting by the method described above.

  The present invention is characterized in that, as the first step, the aroma is recovered from the roasted grain raw material by the steam distillation method. After obtaining the recovered aroma by this process, the roasted grain extract obtained in the present invention is added to the beer flavored drink by adding the recovered aroma to the enzyme-treated extract obtained by the subsequent process. The roasted feeling is imparted, the miscellaneous taste is reduced, and a clean feeling is obtained.

  As the method of steam distillation, the roasted cereal is pulverized to an appropriate particle size and mixed with water to form a slurry, which is then aroma-recovered by a gas-liquid countercurrent contact method, or the roasted cereal is used as it is, or After crushing, a container such as a column is filled, steam is sent to the column, the roasted cereal is brought into contact with steam, and the steam after contact is condensed and recovered.

  The gas-liquid countercurrent contact extraction method can be carried out by various methods known per se, and for example, a method of extraction using an apparatus described in Japanese Patent Publication No. 7-22646 can be adopted. The means for recovering fragrance using this apparatus will be described in detail. On the rotating cone of the gas-liquid countercurrent contact extraction apparatus having a structure in which rotating cones and fixed cones are alternately combined, a liquid or paste-like structure is used. An example is a method in which the roasted grain raw material is caused to flow down from the upper part, and the steam is raised from the lower part to recover the aromatic components originally present in the raw material. The operating conditions of this gas-liquid countercurrent contact extraction apparatus can be arbitrarily selected depending on the processing capacity of the apparatus, the type and concentration of the raw material, the intensity of the aroma, and the like. Any ratio of the roasted cereal to water in the roasted cereal slurry can be adopted as long as the roasted cereal slurry is in a fluid state. A 5 to 30-fold amount can be exemplified. When water falls below this range, fluidity is difficult to occur, and when water is outside this range, the aroma of the resulting distillate tends to be weak.

  An example of the operating conditions of the gas-liquid countercurrent contact extraction device is as follows.

Raw material supply speed: 300 to 700 L / hr
Steam flow rate: 5 to 50 kg / hr
Evaporation amount: 3 to 35 kg / hr
Column bottom temperature: 40-100 ° C
Column top temperature: 40-100 ° C
Degree of vacuum: atmospheric pressure to -100 kPa (based on atmospheric pressure)
The steam distillation method using a column is a method in which water vapor is passed through a raw material, and the aromatic component distilled out accompanying the water vapor is condensed together with water vapor, and any one of pressurized steam distillation, atmospheric steam distillation, and vacuum steam distillation is used. Distillation means can be employed. Specifically, for example, by blowing steam from the bottom of a steam distillation kettle charged with roasted cereal raw material and cooling the distillate steam with a cooler connected to the upper distillate side, volatile fragrance as a condensate A distillate containing the components can be collected. If necessary, a volatile fragrance component having a lower boiling point can be reliably collected by connecting a cold trap using a refrigerant to the end of the fragrance collection device. In addition, when steam distillation is performed, distillation in the presence of an inert gas such as nitrogen gas and / or an antioxidant such as vitamin C can effectively prevent deterioration due to heating of aroma components. It is. Further, when steam distillation is performed, the quality of the aroma can be improved by performing steam distillation after pre-wetting the roasted cereal with water of about 50% to 200% by weight of the roasted cereal. is there. Moreover, 10 mass%-400 mass% is employable as a reference | standard for the collection amount of a distillate based on the weight of the used roast grain.

Although the above-mentioned aromatic distillate can be used as the distillate itself obtained by the above-described method, the distillate can also be made into the form of an aromatic concentrate using any concentrating means. Such concentration means can be obtained, for example, by adsorbing the distillate to a synthetic adsorbent and then desorbing with ethanol. The synthetic adsorbent is not particularly limited. For example, a copolymer of styrene and divinylbenzene, an ethylvinylbenzene and divinylbenzene copolymer, a polymer of 2,6-diphenyl-9-phenyl oxide, and methacrylic acid Illustrate chemically bonded silica gel (modified silica gel) in which alcohols, amines, silanes, etc. are chemically bonded to the polycondensation polymer of diol and the reactivity of silanol groups on the silica gel surface. Can do. As a preferred example of such a synthetic adsorbent, a porous polymer resin having a surface area of, for example, about 300 m ² / g or more, more preferably about 500 m ² / g or more and a pore distribution of preferably about 10 to about 500 cm. Can be illustrated. Examples of the porous polymer resin that meets this condition include HP resin (manufactured by Mitsubishi Chemical Corporation); SP resin (manufactured by Mitsubishi Chemical Corporation); XAD-4 (manufactured by ROHM Haas Corporation) and the like. It can be obtained. In addition, methacrylic ester resins can also be obtained as products such as XAD-7 and XAD-8 (Rohm Haas). Moreover, as a processing means for adsorbing the above distillate to the synthetic adsorbent, either a batch method or a column method can be adopted, but a column method can be preferably adopted from the viewpoint of workability. As a method of adsorbing by a column system, for example, a column filled with the above-mentioned synthetic adsorbent is used to collect 10 to 1000 times the recovered aroma of the adsorbent at a flow rate of SV = 1 to 100, based on the volume. The aroma component can be adsorbed by passing the liquid. Next, after washing the adsorbent with water, a 50 mass% to 95 mass% ethanol solution is passed at a flow rate of SV = 0.1 to 10 to elute aroma components adsorbed on the adsorbent. A water-soluble fragrance concentrate can be obtained.

  Subsequently, as a second step, the steam distillation residue is treated with a saccharide-degrading enzyme to obtain an enzyme-treated extract. When aroma is recovered by gas-liquid countercurrent contact extraction as a steam distillation method, the residue is already in a slurry form containing the extract, so cool the enzyme to an appropriate temperature and add the enzyme as it is . In addition, if it is a residue of column steam distillation, 1 to 100 parts by mass of water per 1 part by mass of residue raw material is added to the column as the amount of water necessary for enzyme treatment, and the enzyme reaction is carried out under stirring or standing conditions. It can be carried out.

  Subsequently, a saccharide-degrading enzyme is added to the mixture of water and roasted cereal, and an enzyme treatment is performed. In the present invention, the saccharide-degrading enzyme treatment is performed in a system including the roasted cereal raw material itself, so that the structure of the roasted cereal raw material is decomposed and a large amount of taste components are produced, and the taste, sweetness, umami, etc. are exhibited. An extract with a strong taste can be obtained. There is no particular limitation on the saccharide-degrading enzyme that can be used for the saccharide-degrading enzyme treatment, and any enzyme can be used as long as it is a saccharide-degrading enzyme. Amylase, glucoamylase, pullulanase, cellulase, hemi Examples include cellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, α-galactosidase and the like. Among these, a combination of glucoamylase and cellulase, and a combination of amylase (one or more selected from α-amylase, β-amylase and glucoamylase) and pullulanase are particularly preferable. The combination of glucoamylase and cellulase is particularly preferred because the sweetness is stronger than expected from the combination of other saccharide-degrading enzymes, although the reason is not clear. In addition, it is considered that starch is heat-denatured in the roasted cereal, and it is difficult to decompose with ordinary amylase alone, but amylase (one or more selected from α-amylase, β-amylase and glucoamylase) and pullulanase Use of a combination is preferable because decomposition proceeds well and a large amount of glucose is generated. In these combinations, an extract with particularly strong taste such as richness, sweetness, and umami can be obtained, so that the effect of improving the flavor when the product of the present invention is added to a beer-flavored beverage is great.

  Amylase is an enzyme that converts amylose and amylopectin in starch into glucose, maltose and oligosaccharide by hydrolyzing glycosidic bonds. Amylases include α-amylase, β-amylase, and glucoamylase.

  α-Amylase is an enzyme that generates polysaccharides or oligosaccharides by randomly cleaving the α-1,4 bond of starch or glycogen. β-amylase is an enzyme that breaks down starch and glycogen into maltose. Glucoamylase is an enzyme that produces glucose by decomposing α-1,4 bonds at the non-reducing ends of sugar chains.

  Examples of commercially available glucoamylases include Gluc® (registered trademark) SG, Gluczyme (registered trademark) AF6, Gluczyme (registered trademark) NL4.2, Glucamylase for brewing “Amano” SD (above, manufactured by Amano Enzyme); -ANGH (manufactured by Godo Shusei); Cochlase (registered trademark) G2, Cochlase (registered trademark) M (above, manufactured by Mitsubishi Chemical Foods); Optidex L (manufactured by Genencor Kyowa); Sumiteam (registered trademark), Sumiteam ( (Registered trademark) SG (above, manufactured by Shin Nippon Chemical Industry Co., Ltd.); Glucoteam (registered trademark) # 20000 (manufactured by Nagase ChemteX); AMG, Sun Super (above, manufactured by Novozymes Japan); Glutase AN (HTV) Made by the company); UNIASE (registered trademark) K, UNIASE (registered trademark) 2K, UNIASE (registered) Standard) 30, UNIASE (registered trademark) 60F (above, manufactured by Yakult Pharmaceutical Co., Ltd.); Magnax (registered trademark) JW-201 (manufactured by Toto Kasei Kogyo Co., Ltd.); Grindo Mill (registered trademark) AG (manufactured by Danisco Japan) Etc. The amount of glucoamylase used may be within the range of 0.01% by mass to 1% by mass, preferably 0.1% by mass to 0.5% by mass with respect to the roasted cereal raw material.

  Cellulase is an enzyme that hydrolyzes the glycosidic bond of β-1,4-glucan (for example, cellulose). Cellulose is a kind of polysaccharide in which D-glucose is connected without branching by β-1,4 bonds, and the number of glucose is said to be about 5,000. It is a major component of plant cell walls and is highly hydrophilic but insoluble in water. Cellulases include an endoglucanase that cleaves cellulose from the inside of the molecule, and an exoglucanase (cellobiohydrolase) that decomposes from either the reducing end or non-reducing end of a sugar chain to release cellobiose. Also, commercially available cellulases often contain β-glucosidase and liberate glucose. Cellulase that can be used in the present invention is not particularly limited as long as it has an activity of degrading cellulose, and any cellulase preparation can be used. Examples of commercially available cellulase preparations include cellulase T “Amano”. Cellulase A “Amano” (manufactured by Amano Enzyme); Doricerase (registered trademark) KSM, Multifect (registered trademark) A40, Cellulase GC220 (manufactured by Genencor Kyowa); Cellulase GODO-TCL, Cellulase GODO TCD-H, Cellulase (registered trademark), cellulase XL-522 (more than Nagase ChemteX); cell software; Besselex (registered trademark), cellulase GODO-ACD (more than Godo Shusei); Cellulase (made by Toyobo); (Registered trademark), Denimax (registered trademark) Cellulosine (registered trademark) AC40, cellulosin (registered trademark) AL, cellulosin (registered trademark) T2 (all manufactured by HIBI); cellulase “Onozuka” 3S, cellulase Y-NC (all manufactured by Yakult Pharmaceutical Co., Ltd.) ); Sumiteam (registered trademark) AC, Sumiteam (registered trademark) C (manufactured by Shin Nippon Kagaku Kogyo Co., Ltd.); Enchiron CM, Enchiron MCH, Biohit (manufactured by Nitto Kasei Kogyo Co., Ltd.) and the like. The amount of the enzyme used can be exemplified by the range of 0.01% by mass to 1% by mass, preferably 0.1% by mass to 0.5% by mass with respect to the plant raw material.

  In the case where cellulase and glucoamylase are used in combination, the ratio of both can be exemplified in the range of 1:10 to 10: 1, preferably in the range of 1: 5 to 5: 1.

  The other preferred pullulanase used in the enzyme combination is an enzyme that hydrolyzes α-1,6-glucoside bonds. α-Amylase, β-Amylase, and Glucoamylase cleave α-1,4 bonds of sugar chains in amylose and amylopectin, whereas pullulanase cleaves α-1,6 bonds of sugar chains in amylopectin It is also known as aka “branch enzyme”.

  Commercial pullulanase preparations include: GODO-FIA (manufactured by Godo Shusei); pullulanase “Amano” 3 (manufactured by Amano Enzyme); Christase (registered trademark) PLF, Christase (registered trademark) PL45 (above, Daiwa Kasei Co., Ltd.) Optimax L-100, Optimax 4060 VHP, promozyme, promozyme D2 (manufactured by Genencor Kyowa); Dextrozyme DX (manufactured by Novozymes Japan), and the like.

  Commercially available α-amylase preparations include Biozyme (registered trademark) F1OSD, Amylase S “Amano” 35G, Biozyme (registered trademark) A, Biozyme (registered trademark) L (manufactured by Amano Enzyme Inc.); Cochlase (registered trademark) ( Sumiteam (registered trademark) L (manufactured by Shin Nippon Chemical Industry Co., Ltd.); Christase (registered trademark) L1, Christase (registered trademark) P8, Christase (registered trademark) SD80, Kokugen SD-A Kokugen L, Christase (registered trademark) T10S (manufactured by Daiwa Kasei Co., Ltd.); Biotex L # 3000, Biotex TS, Spitase HS, Spitase CP-40FG, Spitase XP-404 (manufactured by Nagase ChemteX) ); Grindoor Mill (registered trademark) A (manufactured by Danisco Japan); BAN, F Angamil (registered trademark), Termamyl (registered trademark), Novamyl (registered trademark), Maltogenase (registered trademark), Lycozyme supra, Steinzyme (registered trademark), Aquazyme, Thermozyme (registered trademark), Duramil (registered trademark) Novazymes Japan Co., Ltd.); Fuctamirase (registered trademark) 30, Fuctamirase (registered trademark) 50, Fuctamirase (registered trademark) 10L, Liquefaction enzyme 6T, Liquefaction enzyme, Requifase L45 (above, manufactured by HB eye); VERON AX VERON GX, VERON M4, VERON ELS (manufactured by Higuchi Trading Co., Ltd.); UNIASE (registered trademark) BM-8 (manufactured by Yakult Pharmaceutical Co., Ltd.); ratatase, ratatase RCS, SVA, Magnax JW-121, Sumiteam (registered) Trademark) A-10, Sumi ™ (registered trademark) AS (manufactured by Shin Nippon Chemical Industry Co., Ltd.); Softagen (registered trademark) 3H (produced by Taisho Technos); Spezyme (registered trademark) AA, Spezyme (registered trademark) FRED, Purastar OxAm, Purastar ST (above, Genencor Kyowa Co., Ltd.); Bakezyme (registered trademark) P500 (Nihon Shibel Hegner Co., Ltd.) and the like.

  As β-amylase preparation, Optimalto BBA (manufactured by Genencor Kyowa); β-amylase # 1500, β-amylase L, β-amylase # 1500S (above, manufactured by Nagase ChemteX); Hymaltocin (registered trademark) G, Hymaltocin (Registered trademark) GL (manufactured by HIBI), UNIASE (registered trademark) L (manufactured by Yakult Pharmaceutical Co., Ltd.), and GODO-GBA (manufactured by Godo Sake).

  Furthermore, an amylase complex enzyme preparation containing all of α-amylase activity, β-amylase activity, and glucoamylase activity can also be used.

  The amount of amylase used is, for example, in the range of 0.01% by mass to 1% by mass, preferably 0.1% by mass to 0.5% by mass with respect to the roasted grain raw material.

  In the present invention, in addition to the above-mentioned saccharide-degrading enzyme, other enzymes can be used in combination as long as they lead to enhancement of sweetness and richness and do not generate miscellaneous taste and dislike. Examples of these enzymes include protease, lipase, tannase, and chlorogenic acid esterase. In the present invention, the sweetness and richness of the extract may be more effectively enhanced by the action of protease in particular. Proteases are particularly effective when decomposing cereals with high protein content.

  Examples of usable proteases include Protease A, Protease M, Protease P, Umamizyme, Peptidase R, Nurase (registered trademark) A, Nurase (registered trademark) F (above, Koji mold-derived protease manufactured by Amano Enzyme) ; Sumiteam (registered trademark) AP, Sumiteam (registered trademark) LP, Sumiteam (registered trademark) MP, Sumiteam (registered trademark) FP, Sumiteam (registered trademark) LPL (above, Nippon Gosei Kogyo Co., Ltd., Koji mold-derived protease); Protin (registered trademark) FN (Protein-derived protease manufactured by Daiwa Kasei Co., Ltd.); Denapsin 2P, Denateam (registered trademark) AP, XP-415 (above, Koji-derived protease manufactured by Nagase ChemteX); Orientase (registered trademark) 20A, Orientase (registered trademark) ONS, Tetra Ze (registered trademark) S (above, a protease derived from gonococci manufactured by HI); Morcin (registered trademark) F, PD enzyme, IP enzyme, AO-protease (above, a protease derived from gonococcus manufactured by Kikkoman); Sakanase (Kaken Pharma) Pantodase (registered trademark) YP-SS, Pantidase (registered trademark) NP-2, Pantidase (registered trademark) P (above, Koji mold-derived protease manufactured by Yakult Pharmaceutical Co., Ltd.); Flavorzyme (registered) (Trademark) (Protein-derived protease manufactured by Novozymes Japan); Cochlase (registered trademark) SS, Cochlase (registered trademark) P (Protein-derived protease manufactured by Sankyo Lifetech Co., Ltd.); VERON PS, COROLASE PN-L ( As described above, a koji mold-derived protease manufactured by AB Enzyme); Thease N, Protease NL, Protease S, Proleather (registered trademark) FG-F (above, bacteria-derived protease manufactured by Amano Enzyme); Protin P, Deskin, Depilace, Protin A, Samoaase (registered trademark) (above, Yamato Biolase (registered trademark) XL-416F, Biolase (registered trademark) SP-4FG, Biolase (registered trademark) SP-15FG (bacteria-derived protease manufactured by Nagase ChemteX); Tase (registered trademark) 90N, Nucleicin (registered trademark), Orientase (registered trademark) 10NL, Orientase (registered trademark) 22BF (bacteria-derived protease manufactured by IB Corporation); Aroase (registered trademark) AP-10 (Yakult) Bacteria-derived products from Yakuhin Kogyo Co., Ltd. Protemex (registered trademark), Neutase (registered trademark), Alcalase (registered trademark) (bacteria-derived protease manufactured by Novozymes); COROLASE N, COROLASE 7089, VERON W, VERON P (above, AB Enzyme NBS (bacteria-derived protease manufactured by Nitto Kasei Kogyo Co., Ltd.); Alkaline protease GL440, Purefect (registered trademark) 4000L, Protease 899, Protex 6L (above, bacteria derived from Genecon Kyowa Co., Ltd.) Actinase (registered trademark) AS, Actinase (registered trademark) AF (protease derived from actinomycetes manufactured by Kaken Pharma Co., Ltd.); Tasinase (registered trademark) (Protein derived from actinomycetes manufactured by Genencor Kyowa Co., Ltd.) ); Papain W-40 (manufactured by Amano Enzyme Inc. of plant-derived protease); food-grade purified papain (Nagase Chemtex Corporation of plant-derived protease); Other animal-derived pepsin, can be mentioned such as trypsin. The amount of these proteases used varies depending on the titer, etc., and cannot be generally specified, but can usually be exemplified in the range of 0.01 U / g to 100 U / g based on the weight of the roasted grain raw material.

  As enzyme treatment conditions, normal enzyme treatment conditions according to the enzyme used can be employed. For example, a predetermined amount of the necessary enzyme can be added to the slurry subjected to the heat treatment and cooling step, and the enzyme reaction can be performed at pH 3 to 6 under stirring or standing conditions. In the present invention, in order to avoid the occurrence of miscellaneous taste, a stationary reaction can be preferably exemplified. The optimum pH for the enzyme reaction is often in the range of 3 to 6, but usually the pH of the slurry or extract of the plant raw material falls within this range, so that the pH is due to sodium bicarbonate (sodium bicarbonate) or ascorbic acid. No adjustment is necessary. However, ascorbic acid or sodium ascorbate may be added in an amount of about 10 ppm to 500 ppm with respect to the total amount of the slurry in order to prevent oxidative degradation during the enzyme reaction. As for the temperature of the enzyme reaction, it is not necessary to carry out the reaction at the optimum temperature of the enzyme as in the previous cooling temperature, and it may be preferable to carry out the reaction at a slightly lower temperature, preferably 20 ° C. to 70 ° C., more preferably 25 ° C. -60 degreeC is preferable and 30 degreeC-50 degreeC can be mentioned as a preferable range especially. The reaction time is preferably 5 minutes to 24 hours, preferably 1 hour to 20 hours, more preferably 4 hours to 18 hours. In the present invention, the temperature of the enzyme reaction is preferably slightly lower in order to suppress the occurrence of misty taste in the extract, and the reaction time may require a relatively long time. As a method for confirming the progress of the reaction, it is also effective to determine the reaction time while confirming the amount of glucose produced by HPLC analysis or the like, or to add an enzyme or the like.

  After completion of the enzyme treatment, the enzyme is inactivated by heating, solid-liquid separation and filtration, or solid-liquid separation, and the enzyme is inactivated and filtered by heating to obtain an enzyme-treated extract.

  Subsequently, the enzyme-treated extract may be concentrated as necessary. As the concentration method, for example, an enzyme-treated extract concentrate can be obtained by concentrating using an appropriate concentration means such as reduced pressure concentration, reverse osmosis membrane (RO membrane) concentration, freeze concentration, and the like. The degree of concentration is not particularly limited, but in general, a range of Bx3 ° to Bx80 °, preferably Bx8 ° to Bx60 °, more preferably Bx10 ° to Bx50 ° is suitable.

  Subsequently, as the third step, the enzyme-treated solution obtained in the second step and the recovered aroma obtained in the first step are mixed to obtain a flavor for beer-flavored beverages according to the present invention. Get an improver. In this case, the mixing ratio is the flavor of the beer flavored beverage to which the product of the present invention is added, the recovery flavor obtained in the first step, and the enzyme-treated liquid obtained in the second step. Any ratio can be selected according to the flavor to be used, but the ratio of the recovered flavor obtained in the first step and the enzyme-treated solution obtained in the second step is usually 1:10. -10: 1, preferably 1: 5-5: 1, more preferably 1: 3-3: 1. If the recovered aroma obtained in the first step exceeds 10: 1, the sweetness is insufficient, and if the enzyme-treated extract obtained in the second step exceeds 1:10, the roasted feeling is clear. There is a lack of feeling. In addition, the richness and umami tend to be good when the balance between the two is appropriate.

  The mixed solution obtained in the third step may be used as it is as the product of the present invention, but may be further circulated by filling the sealed container by performing steps such as precipitation removal, filtration and sterilization.

The product of the present invention is added to beer-flavored beverages such as beer, sparkling liquor, or so-called third beer in the range of about 0.01% by mass to 1% by mass, Sweetness and umami taste can be increased, and a roasted feeling and a refreshing feeling can be improved. The step of addition to the beer flavored beverage may be any step in the production of beer flavored beverages, but in the steps such as the storage step, just before the filtration step, just before filling, etc. after the yeast fermentation of the beer flavored beverage. By adding, it is considered that the flavor of the product of the present invention is utilized.
Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Reference Examples.

Example 1
40 kg of commercially available roasted malt (L value 39) was pulverized with a feather mill (screen 1 mm), added with 360 kg of water to form a slurry, and recovered with a gas-liquid countercurrent contact extraction method at a recovery flavor of 16 kg (vs. roasting). (Decorated malt 40%) was obtained (collected incense (a)).

Apparatus: SCC Model1000 (Flavor Tech)
Processing conditions Raw material supply rate: 700 L / Hr
Steam weight: 55Kg / Hr
Strip rate: about 4%
Column bottom temperature: 100 ° C
Column top temperature: 100 ° C
Degree of vacuum: atmospheric pressure Residue slurry 400Kg (equivalent to 40Kg roasted malt) was cooled to 45 ° C, 4Kg of which was uniformly collected (equivalent to 400g roasted malt), and Sumiteam (Glucoamylase manufactured by Shin Nippon Chemical Co., Ltd.) 8g Then, 8 g of cellulase T “Amano” (cellulase manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, and the enzyme was mixed well, and then allowed to stand at the same temperature for 16 hours. Immediately after the reaction time, the mixture was separated into solid and liquid, heated at 90 ° C. for 1 minute to deactivate the enzyme, cooled to 20 ° C., filtered using Nutsche pre-coated with diatomaceous earth, and 3720 g of a clear filtrate ( Bx 8.7 °, pH 4.7). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain a Bx25 ° concentrated solution. After cooling the concentrate to 20 ° C, the precipitate was removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C for 1 minute, cooled to 20 ° C, and Bx25 ° malt extract (1288g) (Enzyme-treated extract (b)) was obtained.

  Subsequently, 160 g of recovered incense (a) and 1120 g of enzyme-treated extract (b) were mixed (the mixing ratio was the total amount of recovered incense (a) used, and the enzyme-treated extract (b ) Was added to 1.75 parts by mass as a solid content calculated in terms of Bx.) After adjusting to Bx20 ° with ion exchange water, heated at 90 ° C for 1 minute, cooled to 30 ° C, and filled into a container. , 1400 g of Bx20 ° malt extract (Product 1 of the present invention) was obtained (yield to roasted malt: 350%).

Reference example 1
124 g of water was added to 16 g of recovered incense (a) in Example 1 to make a total of 140 g (Reference product 1, yield of roasted malt 350%).

Comparative Example 1
The same commercially available roasted malt (L value 39) as used in Example 1 was pulverized with a feather mill (screen 1 mm), and 360 kg of water was added to 400 g of the pulverized product to form a slurry and stirred at 100 ° C. for 30 minutes. did. Next, it is cooled to 45 ° C., 8 g of Sumiteam (Glucoamylase made by Shin Nippon Chemical Co., Ltd.) and 8 g of Cellulase T “Amano” (Cellulase made by Amano Enzyme) are added, and the mixture is stirred for 30 minutes at 45 ° C. After mixing, the reaction was allowed to stand for 16 hours at the same temperature. Immediately after the reaction time, the mixture was separated into solid and liquid, heated at 90 ° C. for 1 minute to deactivate the enzyme, cooled to 20 ° C., filtered using Nutsche pre-coated with diatomaceous earth, and 3720 g of a clear filtrate ( Bx 8.7 °, pH 4.7). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain a Bx25 ° concentrated solution. After cooling the concentrate to 20 ° C, the precipitate was removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C for 1 minute, cooled to 20 ° C, and Bx25 ° malt extract (1288g) Got. After adjusting to Bx20 ° with ion-exchanged water, it was heated at 90 ° C for 1 minute, cooled to 30 ° C and filled into a container to obtain 1610 g of Bx20 ° malt extract (Comparative product 1) (vs. roasting) Malt yield 402.5%).

Comparative Example 2
The same commercially available roasted malt (L value 39) as used in Example 1 was pulverized with a feather mill (screen 1 mm), 40 g of the pulverized product was charged into a 300 mL flask, 200 g of water was added, and the mixture was stirred and heated on a warm bath. And heated at 90 ° C. for 2 hours. After cooling to 25 ° C., the raw malt was removed by filtration to obtain 135 g of a malt extract (Comparative product 2, roasted malt yield 337.5%).

Comparative Example 3
The same commercially available roasted malt (L value 39) as used in Example 1 was pulverized with a feather mill (screen 1 mm), and 40 g of the pulverized product was charged into a 300 mL flask, and an ethyl alcohol 75% (W / W) aqueous solution. 200g was added and it heated at 70 degreeC on the warm bath for 2 hours, stirring. After cooling to 25 ° C., the raw malt was filtered off to obtain 142 g of malt extract (Comparative product 3, yield of roasted malt of 355%).

Example 2
0.05% of the obtained malt extract was added to a commercially available third beer, and each beverage was subjected to sensory evaluation and scored by 10 well-trained panelists (evaluation criteria; −5 : Very bad, -2: somewhat bad, 0: no change, +2: good, +5: very good). The average points and average flavor evaluation results are shown in Table 1.

  As shown in Table 1, the third beer to which the roasted malt extract of the product 1 of the present invention was added has a higher evaluation score than the additive-free one, and sweetness, richness, and umami are imparted and enhanced. The evaluation was that a moderate roasted feeling was imparted and the bitterness was improved, and there was an extremely great flavor improving effect. On the other hand, what added the reference product 1 which is only the recovered incense portion of the present invention, and added the comparative product 1 obtained by subjecting roasted malt to the same enzyme treatment as the present product without performing the recovered incense collecting step In each case, the sweetness, richness, and umami taste were imparted / enhanced as compared with the additive-free product, but the evaluation was not as enhanced as the product 1 of the present invention. Therefore, it is considered that the sweetening, richness, and umami imparting / enhancing effects of the product 1 of the present invention are synergistically produced by using both the steam-distilled recovered fragrance and the saccharide enzyme-decomposed extract.

  Moreover, what added the comparative product 2 which extracted roasting malt only with water had an unfavorable bitter taste, and became a flavor inferior to an additive-free product.

  Furthermore, the comparison product 3 obtained by extracting roasted malt with an aqueous ethyl alcohol solution gives and enhances a little sweetness, richness, and umami as compared to the case of no addition, but it is enhanced as much as the product 1 of the present invention. In addition, the bitterness was slightly improved, and the improvement effect was not as great as compared with the product of the present invention 1 addition.

Example 3 (Investigation of enzyme)
In Example 1, except that the enzymes shown in Table 2 were used in place of 8 g of Sumiteam (Glucoamylase manufactured by Shin Nippon Chemical Co., Ltd.) and 8 g of Cellulase T “Amano” (Cellulase manufactured by Amano Enzyme Co., Ltd.). The same operation was performed to obtain the inventive products 2 to 15 and the comparative product 4.

Example 4
0.05% of the malt extract obtained in Example 3 was added to a commercially available third beer, and each beverage was subjected to sensory evaluation and scored by 10 well-trained panelists (evaluation) Standard: -5: very bad, -2: somewhat bad, 0: no change, +2: good, +5: very good). The average score and average flavor evaluation results are shown in Table 3.

  As shown in Table 3, the third beer to which any of the roasted malt extracts of the present invention is added has a higher evaluation score than the additive-free one, and sweetness, richness, and umami are imparted and enhanced. It was evaluated that a moderate roasted feeling was imparted and the bitterness was improved, and there was an extremely great flavor improving effect. As for the type of enzyme, the addition of the present invention product using any saccharide-degrading enzyme imparts and enhances a little sweetness, richness, and umami as compared with no addition, but the cellulase shown in Table 1 above. The product 1 of the present invention which is a combination of glucoamylase and the product 12 of the present invention which is a combination of glucoamylase, α-amylase or β-amylase and pullulanase, the product 13 of the present invention or the product 14 of the present invention is highly evaluated. It was good. In addition to cellulase and glucoamylase, the addition of the product 11 of the present invention using a protease had a higher score than the product 1 of the present invention.

  On the other hand, the product added with the comparative product 4 in which protease was allowed to act alone had a mild aroma, but the bitterness was poor, the bitterness was felt strongly, and the flavor was inferior to the additive-free product. .

Example 5
40Kg of roasted barley (6 barley, sand roast, L value 39) is pulverized with a feather mill (screen 1mm), added with 360Kg of water to form a slurry, and under the following conditions by gas-liquid countercurrent contact extraction method A recovery flavor of 16 kg (40% roasted barley) was obtained.

Apparatus: SCC Model1000 (Flavor Tech)
Processing conditions Raw material supply rate: 700 L / Hr
Steam weight: 55Kg / Hr
Strip rate: about 4%
Column bottom temperature: 100 ° C
Column top temperature: 100 ° C
Degree of vacuum: atmospheric pressure Residue slurry 400Kg (equivalent to 40Kg roasted barley) was cooled to 45 ° C, 4Kg (equivalent to 400g roasted malt) was collected uniformly, and Sumiteam (Glucoamylase made by Shin Nippon Chemical Co., Ltd.) 8g Then, 8 g of cellulase T “Amano” (cellulase manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, and the enzyme was mixed well, and then allowed to stand at the same temperature for 16 hours. After the reaction time, solid-liquid separation was immediately performed, the enzyme was inactivated by heating at 90 ° C. for 1 minute, cooled to 20 ° C., filtered using a Nutsche pre-coated with diatomaceous earth, and 3730 g of a clear filtrate ( Bx 9.0 °, pH 5.0). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain a Bx25 ° concentrated solution. After cooling the concentrate to 20 ° C., the precipitate was removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C. for 1 minute, cooled to 20 ° C., and Bx25 ° enzyme-treated extract (1329 g) )

  Subsequently, 160 g of the recovered incense and 1120 g of the enzyme-treated extract were mixed (the mixing ratio was 1.75 parts by mass as a solid content calculated by converting the enzyme-treated extract in terms of Bx to 1 part by mass of the recovered incense. After being adjusted to Bx20 ° with ion-exchanged water, heated at 90 ° C for 1 minute, cooled to 30 ° C, filled into a container, and 1400 g of roasted barley extract of Bx20 ° (present product 17) (Yield of 350% of roasted barley).

Example 6
40Kg of roasted rice (pregelatinized rice roasted rice, L value 60) is pulverized with a feather mill (screen 1mm), added with 360Kg of water to form a slurry, and recovered under the following conditions by gas-liquid countercurrent contact extraction method 16 kg of flavor (40% roasted rice) was obtained.

Apparatus: SCC Model1000 (Flavor Tech)
Processing conditions Raw material supply rate: 700 L / Hr
Steam weight: 55Kg / Hr
Strip rate: about 4%
Column bottom temperature: 100 ° C
Column top temperature: 100 ° C
Degree of vacuum: atmospheric pressure Residue slurry 400Kg (equivalent to 40Kg roasted rice) is cooled to 45 ° C, 4Kg (equivalent to 400g roasted malt) is collected uniformly, and Sumiteam (Glucoamylase made by Shin Nippon Chemical Co., Ltd.) 8g Then, 8 g of cellulase T “Amano” (cellulase manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, and the enzyme was mixed well, and then allowed to stand at the same temperature for 16 hours. After the reaction time, solid-liquid separation was immediately performed, the enzyme was inactivated by heating at 90 ° C. for 1 minute, cooled to 20 ° C., filtered using a Nutsche pre-coated with diatomaceous earth, and 3745 g of a clear filtrate ( Bx9.8 °, pH 5.2). The filtrate was concentrated under reduced pressure using a rotary evaporator to obtain a Bx25 ° concentrated solution. After cooling the concentrate to 20 ° C., the precipitate was removed by centrifugation (3000 rpm, 5 minutes), then heat sterilized at 90 ° C. for 1 minute, cooled to 20 ° C., and Bx25 ° enzyme-treated extract (1461 g )

  Subsequently, 160 g of the recovered incense and 1120 g of the enzyme-treated extract were mixed (the mixing ratio was 1.75 parts by mass as a solid content calculated by converting the enzyme-treated extract in terms of Bx to 1 part by mass of the recovered incense. After being adjusted to Bx20 ° with ion-exchanged water, heated at 90 ° C for 1 minute, cooled to 30 ° C, filled into a container, and 1400 g of roasted rice extract of Bx20 ° (present product 18) (Yield of roasted rice 350%).

Example 7
0.05% of the malt extract obtained in Example 5 and Example 6 was added to a commercially available third beer, and each beverage was subjected to sensory evaluation and scored by 10 well-trained panelists. (Evaluation criteria; -5: very bad, -2: somewhat bad, 0: no change, +2: good, +5: very good). The average points and average flavor evaluation results are shown in Table 4.

  As shown in Table 4, the third beer to which any of the present invention product 17 using roasted barley as a raw material and the present invention product 18 using roasted rice as a raw material was evaluated in comparison with the additive-free one. In addition, it was evaluated that sweetness, richness, and umami were imparted / enhanced, moderate roasted feeling was imparted, and bitterness was improved, and there was a significant flavor-improving effect.

Example 8 (Analysis of sugar)
Sugar was analyzed for Invention Product 1, Invention Product 15 and Invention Product 16.
The results are shown in Table 5.
Measuring method: HPLC method

  From the results of Table 5, it was found that all of the products 1, 15 and 16 of the present invention accounted for most of the solid content (20 ° as measured by Bx). In addition, the product 1 of the present invention, which is a combination of glucoamylase and cellulase with particularly good flavor, contains a relatively large amount of sucrose, suggesting that this may contribute to sweetness.

Claims (5)

  Aroma is recovered from the roasted cereal by the steam distillation method as the first step, and the residue is subjected to a saccharide-degrading enzyme treatment as the second step to obtain an enzyme-treated extract. As the third step, A method for producing a flavor improving agent for beer-flavored beverages, comprising mixing the enzyme-treated extract obtained in the second step and the recovered aroma obtained in the first step.   The method for producing a flavor improving agent for beer-flavored beverages according to claim 1, wherein steam distillation is performed by a gas-liquid countercurrent contact extraction method.   The method for producing a flavor improving agent for beer-flavored beverages according to claim 1 or 2, wherein the saccharide-degrading enzyme is a combination of cellulase and glucoamylase.   The flavor for beer-flavored beverages according to claim 1 or 2, wherein the saccharide-degrading enzyme is a combination of amylase and pullulanase comprising at least one selected from α-amylase, β-amylase and glucoamylase. A method for producing an improving agent.   The flavor improving agent for beer flavor drinks manufactured by the manufacturing method of any one of Claims 1-4.