JP5474756B2 - Fermented alcoholic beverage excellent in chromaticity and flavor and method for producing the same - Google Patents

Description

  The present invention relates to a fermented alcoholic beverage using brewer's yeast and a method for producing the same.

  Alcoholic beverages with no saccharide (the saccharide remaining after fermentation is about 0.5 g / 100 ml or less in accordance with the standard for ceremonial labeling) tend to increase domestic consumption reflecting recent health consciousness. Generally, these beverages have less so-called richness because they use less wheat or malt as raw materials or have a lower alcohol content than beer.

  So far, the adjustment of flavor and liquid color of fermented alcoholic beverages using brewer's yeast has been largely based on experience and intuition at the manufacturing site.

  By the way, browning reaction of food and drink and saccharification reaction in vivo are dehydration condensation occurring between amino acids of proteins and carbonyl groups of sugars, and are also called Maillard reaction or aminocarbonyl reaction. It is known that 3-deoxyglucosone produced as a kind of intermediate in the reaction is contained in sake by 45 to 73 ppm (Non-patent Document 1). However, it has not been reported so far that 3-deoxyglucosone can be an indicator of flavor and liquid color of fermented alcoholic beverages using brewer's yeast.

Edited by Satoshi Yoshizawa, “Science of Sake”, p67, Asakura Shoten (1995)

  An object of this invention is to provide the fermented alcoholic beverage excellent in chromaticity and flavor to which the natural flavor and liquid color like beer were provided, and its manufacturing method.

  The present inventors have recently reported that the content of 3-deoxyglucosone, which is one of the intermediates among substances related to the Maillard reaction in fermented alcoholic beverages, is the liquid color and flavor of fermented alcoholic beverages using brewer's yeast. We found that it becomes an indicator. The present inventors have also found that a rich beer-like alcoholic beverage can be produced without using a pigment raw material such as caramel pigment by controlling malt chromaticity adjustment and raw material processing conditions. The present invention is based on these findings.

  According to the present invention, the following inventions are provided.

(1) A method for producing a fermented alcoholic beverage using brewer's yeast, wherein the liquid color and flavor of the fermented alcoholic beverage are adjusted using the amount of 3-deoxyglucosone in the fermented beverage as an index. A method for producing a beverage.

(2) The manufacturing method as described in said (1) whose content of 3-deoxyglucosone in fermented drinks exists in the range of 25 ppm-50 ppm.

(3) A fermented alcoholic beverage produced by the production method described in (1) or (2) above.

  According to the production method of the present invention, a fermented beverage to which a desired liquid color or flavor is imparted can be produced by using the content of 3-deoxyglucosone in the fermented alcoholic beverage as an index. Further, according to the production method of the present invention, it is possible to produce a rich beer-like alcoholic beverage without using a pigment raw material such as caramel pigment by adjusting malt chromaticity and controlling processing conditions of raw materials. it can. In general, fermented alcoholic beverages with no sugars tend to be beverages that are light white and do not feel rich, and the liquid color is often imparted with caramel color or the like, but according to the production method of the present invention, sugar It is advantageous in that it is possible to produce a beer-like alcoholic beverage that is rich in quality but has a richness.

It is the figure which plotted color a ^* and b ^* of the fermented liquor (No. 1 to No. 12) obtained in Example 1. FIG. It is the figure which showed 3DG content of the fermented liquor (No.1 to No.12) obtained in Example 1. FIG.

Detailed Description of the Invention

  In the production method of the present invention, the liquid color and flavor of the fermented alcoholic beverage are adjusted using the amount of 3-deoxyglucosone in the fermented beverage as an index. The content of 3-deoxyglucosone in the fermented beverage can be adjusted to 25 ppm or more, preferably in the range of 25 ppm to 50 ppm, more preferably in the range of 35 to 50 ppm. The content of 3-deoxyglucosone in the fermented beverage can be measured by an LC / MS method.

  The content of 3-deoxyglucosone correlates with the Maillard reaction and the use ratio of colored malt as shown in Examples below. Therefore, the amount of 3-deoxyglucosone in the fermented beverage can be adjusted by controlling the reaction temperature and reaction time of the Maillard reaction, and by controlling the use ratio of the colored malt, resulting in fermentation. The liquid color and flavor of the alcoholic beverage can be adjusted.

  Here, “liquid color” can be evaluated by chromaticity and color.

  In the present invention, “chromaticity” is specified by a unit of chromaticity (EBC unit) determined by the European Brewery Convention. The smaller the value, the lighter and brighter the color, and the higher the value, the darker and darker the color.

In the present invention, “color” is specified by a color difference formula (JIS Z 8729) based on the L ^* a ^* b ^* color system. The color measurement is well known to those skilled in the art, and the color can be measured using a commercially available color difference meter (for example, CR-5, Konica Minolta).

  When aiming for the liquid color of lager type beer, the chromaticity (EBC) of the fermented alcoholic beverage is in the range of 8 to 12, and the colors are a: -1.5 to -0.1 and b: 20 to 25. A range of is desirable.

  In addition, “flavor” is specified by flavor evaluation, and usually produced when a fermented alcoholic beverage such as beer is produced, that is, when a fermented alcoholic beverage such as beer is produced based on fermentation by yeast or the like. It means taste and aroma. In the present invention, a “malt feeling” typical of beer, a “body feeling” that comprehensively shows the taste response and the drinking response felt in the aftertaste can be evaluated as a flavor. The “malt feeling” and “body feeling” are often used to determine the flavor of a beer-based beverage, but “malt feeling” indicates the beer-like feeling of malt brought about by malt. “Body feeling” is used as an overall term for taste volume and after-taste response. In the present invention, the “malt feeling” and the “body feeling” are collectively referred to as “rich”.

  In the production method of the present invention, a fermented alcoholic beverage using brewer's yeast is produced. Examples of such fermented alcoholic beverages include fermented malt beverages that use malt as a raw material. That is, in the present invention, the “fermented malt beverage” means a beverage fermented with brewer's yeast using a carbon source, a nitrogen source, water, and the like as raw materials and using at least malt as a raw material. Examples of such fermented malt beverages include beer, sparkling liquor, and liqueurs (for example, beverages classified as liqueur (foaming) (1) under the liquor tax law).

  Examples of the fermented alcoholic beverage produced by the production method of the present invention include so-called beer-taste fermented alcoholic beverages that do not use wheat or malt as a raw material. In the present invention, “beer-taste fermented alcoholic beverage” means a fermented alcoholic beverage having a taste and aroma peculiar to beer obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like. And beverages classified as other brewed liquors (effervescent) (1) under the liquor tax law.

  The fermented alcoholic beverage produced by the production method of the present invention can be provided as a fermented alcoholic beverage having no sugar. Here, the fermented alcoholic beverage of “no sugar” means an alcoholic beverage in which the sugar remaining after fermentation is about 0.5 g / 100 ml or less on the basis of the display standard.

  The production method of the present invention can be carried out according to the production procedure of a fermented malt beverage using brewer's yeast, except that the liquid color and flavor of the fermented alcoholic beverage are adjusted using the amount of 3-deoxyglucosone as an index. . That is, fermented alcoholic beverages can be brewed by adding fermentation beer yeast to wort (pre-fermentation liquid) prepared from brewing raw materials such as malt, hops and water. The fermentation broth may be appropriately diluted with carbonated water or the like depending on circumstances. After the obtained fermented malt beverage is stored at a low temperature, yeast can be removed by a filtration process.

  In the above production procedure, wort can be produced according to a conventional method. For example, saccharifying a mixture of brewing ingredients and water, filtering to obtain wort, adding hops to the wort, then boiling, and preparing the wort by cooling the boiled wort it can.

  In the present invention, all (100% by weight) of the sugar source added to the pre-fermentation liquid can be liquid sugar. In addition, as a sugar source, ingredients other than liquid sugar (eg, malt or non-malt wheat, rice, corn, sugarcane, sugar beet, raw materials such as processed starch derived from grains, dietary fiber) are added to the pre-fermentation solution May be. When a sugar source other than liquid sugar is added, at least about 75% by weight, preferably at least about 85% by weight of the sugar source in the pre-fermentation liquid is liquid sugar, and the remainder is a sugar source other than liquid sugar. be able to.

  When the production method of the present invention is a so-called beer-taste fermented alcoholic beverage production method that does not use wheat or malt, a pre-fermentation solution comprising at least water and hops according to the production procedure of the fermented malt beverage It can be produced by fermentation. That is, after boiling the pre-fermentation solution, fermentation beer yeast can be added to perform fermentation, and a beer-taste fermented alcoholic beverage can be brewed. The fermentation broth may be appropriately diluted with carbonated water or the like depending on circumstances. The obtained beer-taste fermented alcoholic beverage can be stored at a low temperature after the yeast is removed by a filtration process. In addition to water and hops, carbon sources (for example, sugars such as liquid sugar) and nitrogen sources (for example, amino acid sources such as protein degradation products and yeast extract) can be added to the pre-fermentation solution. Accordingly, other additives such as a fragrance, a foaming / foaming improver, a water conditioner, a fermentation aid, and the like can be added.

  When a component other than liquid sugar is used as a sugar source in the present invention, a degrading enzyme such as β-glucanase, amylase, pullulanase, glucoamylase, or isoamylase is added as necessary in the pre-fermentation liquid preparation process. Saccharification may be performed. In this case, first, a sugar source other than liquid sugar (for example, raw materials such as grains such as malt and corn starch and processed starch derived from grains) is added to the pre-fermentation liquid, and a sugar-degrading enzyme is allowed to act on the grains. Carbohydrates can be converted to yeast-utilizing saccharides. The timing of the addition of the liquid sugar may be any of at the start of saccharification, at the end of saccharification, at the start of boiling, and during the preparation process.

  In the production method of the present invention, a colored malt of barley or wheat or the like can be used in combination with a light-colored malt of the malt as a malt raw material, or a colored malt can be used alone. Examples of the colored malt include caramel malt, amber malt, and black malt having various chromaticities. It is preferable to use colored malt in combination with light-colored malt from the viewpoint of imparting appropriate richness and flavor. When using the caramel malt EBC220 used in the examples of the present invention among the colored malts, the weighted average chromaticity of the light-colored malt and the colored malt (caramel malt EBC220) can be 5 to 150, preferably 15 to 150. . When caramel malt EBC220 is used as the colored malt, the use ratio (weight ratio) of the colored malt in the malt is preferably 1 to 60%, more preferably 5 to 60%, and most preferably 40 to 60%. It is.

  Further, in the production method of the present invention, in addition to the malt raw material, or by substituting part or all of the malt raw material, raw materials such as cereals such as corn starch and processed starch derived from the cereal are roasted at a high temperature. The caramelized product obtained can also be used.

  In the production method of the present invention, the Maillard reaction product can be added to the pre-fermentation solution. A Maillard reaction product is a brown liquid that can be obtained by mixing and heating a proteolytic product such as an amino acid and sugar, and has a fragrance imparted by a heating reaction between the proteolytic product such as an amino acid and a sugar. .

  Among the raw materials used for the Maillard reaction product, the sugar is not limited as long as it contains sugar, such as liquid sugar such as crystalline glucose and starch syrup, or liquid sugar of plant starch such as malt, wheat, and rice, From the viewpoint of handling and efficiency of reaction, liquid sugar is preferable. Moreover, since it is a reducing sugar that contributes to the Maillard reaction, a liquid sugar mainly composed of a monosaccharide is preferably used.

  Among the raw materials to be subjected to the Maillard reaction, the proteolysate may be a protein obtained by degrading proteins such as wheat, beans, corn, potato, rice, etc. with protease or peptidase, or an industrially purified amino acid. Alternatively, a mixture thereof can be used, but from the viewpoint of cost and flavor, the former used as a raw material for producing a fermented alcoholic beverage using brewer's yeast is preferable. Furthermore, among the former, soybean protein degradation product can be mentioned as a more preferable protein degradation product. In the present invention, the proteolytic product used for the preparation of the Maillard reaction product for the purpose of harmonizing the flavor imparted by the addition of the Maillard reaction product and the flavor of the fermented alcoholic beverage provided by the protein used as the raw material. As a decomposition product of a protein raw material used as a nitrogen source in the production of the fermented alcoholic beverage can be used. In the present invention, a commercially available enzyme can be used as a proteolytic enzyme used for preparing a proteolysate. For example, any enzyme such as protease A Amano G, protease P Amano G, peptidase R (manufactured by Amano Enzyme) may be used, and these enzymes may be combined.

  In the present invention, the reaction temperature used for the preparation of the Maillard reactant is preferably a high temperature from the viewpoint of shortening the reaction time, but if it is too high, the sugar itself undergoes a caramelization reaction, and the desired color tone and flavor are obtained. It becomes impossible. Accordingly, a temperature of 105 to 121 ° C. is preferably employed. In the method for producing a fermented alcoholic beverage according to the present invention, the addition timing of the Maillard reaction product is not particularly limited, but in order for the yeast to consume sugar and amino acids remaining in the Maillard reaction product, in the stage before fermentation. Is preferable. That is, in this invention, a Maillard reaction material is prepared previously and added before the fermentation process of the manufacturing process of a fermented alcoholic beverage. Further, instead of adding the reactant, a Maillard reaction product generation step of sugar and proteolysate in the raw material using a reaction temperature of 105 ° C. or higher and 121 ° C. or lower before the fermentation step of the fermented alcoholic beverage production process It can also be done by inserting.

  In the present invention, a pressure heating apparatus can be used as an apparatus for preparing the Maillard reactant.

  When aiming at the liquid color and flavor of lager type beer in the production method of the present invention, the chromaticity (EBC) of the fermented alcoholic beverage is in the range of 8 to 12, and the color is a: -1.5 to -0. .1 and b: the range of 20-25 is desirable. In this case, it is preferable to use colored malt in combination with light-colored malt as raw malt, and to add the Maillard reaction product and its preparation to the pre-fermentation solution. In addition, the amount of 3-deoxyglucosone in the fermented beverage is preferably in the range of 25 ppm to 50 ppm, and more preferably in the range of 35 to 50 ppm. Further, caramel malt EBC220 can be used as the colored malt, and the weighted average chromaticity of light-colored malt and caramel malt EBC220 can be 5 to 150, preferably 15 to 150.

  The present invention will be specifically described by the following examples, but the present invention is not limited to these examples.

Example 1: Production of beer-flavored alcoholic beverage (fermented liquid) According to the procedure described in Example 1 of Japanese Patent No. 3836117, 5 g of soy protein was dissolved in 200 ml of hot water and decomposed with 0.1 g of peptidase. Commercially available reducing sugar-containing liquid sugar was added and heated at 120 ° C. To the obtained Maillard solution, 57 g of sucrose, 51 g of dietary fiber, and 2.4 g of hops were added and boiled at 100 ° C. for 60 minutes to obtain a charging solution A. Also, barley malt (mixed with light-colored malt EBC4.3 and caramel malt EBC220): wort saccharified with water = 1: 7, sucrose 19g and hops 0.8g were added and boiled to make feed solution B . The time of 120 degreeC process at the time of preparation liquid A preparation, and the caramel malt ratio in the malt used at the time of preparation liquid B preparation were set as the combination as described in Table 1.

  The solutions A and B were mixed at a ratio of 3: 1 and diluted to 12 ° P to prepare a pre-fermentation solution. Using this pre-fermentation solution, fermentation using a bottom fermentation yeast was performed at 15 ° C. for 7 days in a laboratory-scale 500 ml fermentation tube. Next, the yeast that settled on the bottom of the fermentation tube was removed to obtain a fermentation broth (so-called young beer).

Example 2: Various analyzes (1) Preliminary analysis In order to grasp the amount of 3-deoxyglucosone (3DG) in light-colored malt (EBC4.3) and caramel malt (EBC220), 3DG content was analyzed. . Specifically, 1) pulverized malt obtained by pulverizing each of light-colored malt (EBC4.3) and caramel malt (EBC220) with a roll mill (gap 1 mm), 2) 70% (W / W) ethanol 5 ml Place 0.5g each in a 15ml coning tube containing 3) Apply vortex, 4) Shake with rotator for 5 minutes, 5) Centrifuge (3200rpm, 4 ° C, 3 minutes), 6) A supernatant was obtained. Further, the above 3) to 5) were repeated 3 times for the remaining precipitate, and all the supernatants were combined to obtain an extract. This extract was analyzed by LC / MS according to Yamada H. et al. (JBC 269: 20275-20280, 1994).

The 3DG in light-colored malt and caramel malt was as shown in the table below. Displayed to the first decimal place.

  It was confirmed that both light-colored malt (EBC4.3) and caramel malt (EBC220) contain 3DG. Further, it was confirmed that the light-colored malt (EBC4.3) has a lower 3DG content than the caramel malt (EBC220), and the caramel malt (EBC220) originally contains a relatively large amount of 3DG.

(2) Analysis of fermentation broth About the fermentation broth obtained in Example 1, chromaticity and color were analyzed with the color difference meter. Moreover, about the fermentation liquid obtained in Example 1, the density | concentration of 3-deoxyglucosone (3DG) was analyzed according to the procedure of said (1).

The results of analyzing the chromaticity and color of the fermentation broth obtained in Example 1 were as shown in Table 3. Moreover, the measurement result of 3DG content of the fermented liquor obtained in Example 1 was shown in FIG.

As the caramel malt ratio increased and the 120 ° C Maillard reaction time increased, the chromaticity increased, but the value of the color L ^* representing the brightness decreased, indicating a tendency to darker and darker. . It was also confirmed that the content of 3DG increased according to the increase in the caramel malt ratio and the increase in the 120 ° C. Maillard reaction time.

In addition, from the plots (Fig. 1) of the colors a ^* (green） red) and b ^* (blue ⇔ yellow) of each fermentation broth shown in Table 1, the increase in the caramel malt ratio increases the orange color. The tendency of increasing the tint in the yellow-orange direction can be read by increasing the 120 ° C. Maillard reaction time. That is, it was found that the “golden color” that is the color of a lager type beer can be achieved by adjusting the use ratio of the caramel malt and the Maillard reaction time as described above.

  Furthermore, the amount of 3DG of the fermentation broth obtained in Example 1 is shown in FIG. From FIG. 2, regardless of the caramel malt ratio, the 120 ° C. Maillard reaction time greatly contributed to 3DG increase, and when controlling the 3DG to prepare the pre-fermentation solution, the intensity of the Maillard reaction should be controlled. I was able to confirm. Based on the above, it is necessary to prepare a natural and beer-like color by combining the Maillard reaction and caramel malt in an appropriate chromaticity range, and this can be achieved by controlling the degree of 3DG generation. did.

Example 3: Flavor evaluation In the same manner as in Example 1, the conditions of the preparation liquid A and the preparation liquid B were combined to prepare a pre-fermentation liquid of 12 ° P, and fermentation using a bottom fermentation yeast was performed to obtain a fermentation liquid. It was. The obtained fermentation broth was subjected to sensory evaluation. In sensory evaluation, in addition to the taste quality that is mainly felt on the tongue and nose, visual shades of color are prejudice and have a significant impact. Since the beverage has a large difference in chromaticity, a red cup was used in order to make a purely flavorful determination with zero visual impression. The evaluation items were narrowed down to “malt feeling” and “body feeling”, and five panelists were given a five-step evaluation together with free comments. Furthermore, as the appearance quality, the color was not too dark and not too light, and a chromaticity of 8 to 12 EBC was set as an appropriate range as a light beer with a slightly darker color, and added to the evaluation items together with free comments at the time of tasting. In the tasting evaluation, for both the malt feeling and the body feeling, 3 or more points were evaluated as ◯, 2 or more and less than 3 points as Δ, and less than 2 points as x, and if one of them did not satisfy the score, the score was lowered. In the comment evaluation, if there is no negative expression, ◯ is indicated when two or more people point out the same negative expression, and △ is indicated otherwise. About chromaticity, it was set to ○ if it was within the range of 8 to 12 EBC, and X otherwise. The above three items were recalculated as ◯ = 2 points, Δ = 1 point, and x = 0 point, and the overall evaluation was shown as ◯ = 5-6 points, Δ = 3-4 points, and x = 2 points or less. Comprehensive evaluation (circle) has the flavor most desirable as a drink which feels moderate richness as an alcoholic beverage of zero sugar.

The results of sensory evaluation were as shown in Table 4.

  As is clear from Table 4, the optimum flavor was obtained when the caramel malt ratio was 25% at 120 ° C./25 minutes and when the caramel malt ratio was 50% at 120 ° C./5 minutes. There were two conditions. On the other hand, under the condition of 120 ° C. and 0 minutes, the evaluation was “x” except for the case of Δ of caramel malt 50%, and it became clear that the Maillard reaction is important for flavor formation.

Moreover, the panelist's comment at the time of tasting was as Table 5 shows.

  In Table 5, No. 2 was left blank because there was no particular indication. “(2)” indicates that there were two panelists pointed out, and those without numbers indicate that one panelist pointed out.

  Even when the amount of malt used was the same, it was confirmed that the “malt feeling” increased as the caramel malt ratio increased, but at the same time, there was also a tendency for indications such as scorching to increase.

Table 6 shows the 3DG analysis values of the fermentation broth obtained in Example 1.

  From the numerical values of 3DG shown in Table 6, FIG. 2, and the results of the flavor evaluation of Example 3, the amount of 3-deoxyglucosone in the fermentation liquid is preferably in the range of 25 ppm to 50 ppm, and is preferably 35 to 50 ppm. It was thought that it was further desirable to be in the range of.

Claims (2)

A method for producing a fermented malt beverage in which a pre-fermentation solution containing a Maillard reaction product and malt containing colored malt is fermented with brewer's yeast (in this production method, the amount of 3-deoxyglucosone in the beverage is used as an indicator of the fermented malt beverage The liquid color is adjusted), and the chromaticity (EBC) of the beverage is in the range of 8 to 12, and the content of 3-deoxyglucosone is in the range of 25 to 50 ppm. Inside, fermented malt beverage . The fermented malt beverage according to claim 1, wherein a use ratio (weight ratio) of the colored malt in the malt is 5 to 60%.

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