JP5518434B2 - 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, richness, refreshing feeling, etc. .

  More specifically, in the beer-flavored beverage manufacturing process, a beer-flavored beverage that is added before the fermentation process with brewer's yeast after the saccharification process of the starchy raw material or before the filling of the beverage and remains tasty even after fermentation. It relates to a flavor improving agent.

  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 beverage 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 compared to beer, so the taste such as richness, sweetness, and umami derived from malt tends to be inferior compared to beer. It 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, during the production of wort in the production process of beer flavor or beer flavored beverage, normally amylase contained in the malt is allowed to act to cause saccharification. At this time, the protease present in the malt also acts, Is decomposed to produce amino acids and peptides, and it is known that umami taste increases. Therefore, as a method for increasing the content of free amino acids in wort, a method for producing wort for producing beer with different aroma types by adding protease (trypsin) from the outside in the saccharification process of malt ( Patent Document 4), a method for producing a low-malt beer (Patent Document 5) characterized in that a predetermined amount of protease is added during the process of forming a miche using malt and auxiliary materials. . These are added to supplement the action of the inherent protease that acts when wort is produced from malt.

JP-A-10-179117 Japanese Patent No. 4214517 JP 2008-43331 A JP-A-6-78740 Japanese Patent Laid-Open No. 10-225287

  By adding to beer or beer-flavored beverages, the present invention improves, imparts or enhances the original beer richness, sweetness, umami, richness, refreshing feeling, etc. in these beverages, and enhances palatability It aims at providing the flavor improving agent for beer flavor drinks which can be performed. Furthermore, the flavor improving agent for beer-flavored beverages that retains the taste even after the saccharification step of the starchy raw material in the beer-flavored beverage production process and before the fermentation step with brewer's yeast to perform yeast fermentation. The purpose is to provide.

  A beer-flavored beverage is generally considered to have a richer taste, sweetness, umami, etc., as the malt ratio is higher. However, beer or beer-flavored beverages are used for yeast fermentation in the production process as malt by using malt, and saccharified using malt endogenous enzymes. Therefore, even if the malt extract of the manufacturing method similar to wort is added, it is anticipated that the effect which contributes to flavor is few. Therefore, in order to solve the above problems, the present inventors have added a malt extract produced by a method different from wort in the production of beer and the like, and beer tends to be deficient in beer flavored beverages produced by conventional methods. In order to reinforce and enhance the richness, sweetness and umami of malt in the production of the As a result, without using the malt endogenous enzyme, the internal enzyme in the malt was previously deactivated, and then the extract obtained by the action of protease and amylase was added to the beer flavored beverage. It has been found that beer or beer-flavored beverages with enhanced taste, sweetness, umami, richness, etc., enhanced refreshment, and increased palatability can be obtained, and the present invention has been completed. . Moreover, when the malt extract obtained by the said process was added after the saccharification process of the starchy raw material and before the fermentation process by brewer's yeast, the above taste remained even after fermentation, and the beer was very effectively It was found that the flavor of flavored beverages can be improved.

  Thus, the present invention provides a flavor improving agent for beer-flavored drinks comprising an extract obtained by heating malt to inactivate endogenous enzymes and then adding protease and amylase.

  Moreover, this invention provides the flavor improving agent composition for beer flavor drinks characterized by including the said flavor improving agent for beer flavor drinks.

  Furthermore, the present invention provides a method for producing a flavor improving agent for beer-flavored drinks, characterized in that after malt is heated to inactivate endogenous enzymes, an extract is obtained by adding protease and amylase to obtain an extract. To do.

  According to the present invention, in the production process of beer or beer-flavored beverage, it is added in a simple manner that it is added after the saccharification step of the starchy raw material, before the fermentation step with beer yeast, or immediately before the beverage filling step. It is possible to provide an excellent flavor improving agent that can impart or enhance taste, sweetness, and umami, and can obtain a beer or a beer-flavored beverage excellent in richness, refreshment, and palatability.

  The malt as referred to in the present invention is a known one obtained from wheat such as barley, wheat, bare wheat, rye and the like, and is not particularly limited. Specifically, these various wheats are used in water at 20 ° C. or less. And soaked for about 40 hours to 50 hours, soaked with an appropriate amount of water, and dried at a temperature of 50 ° C. or lower. Malt has a very strong enzyme activity (especially amylase activity). The raw wheat itself originally contains a large amount of the enzyme in an inactive state, but it is thought that the enzyme is activated by germination. Since this is a stage where photosynthesis cannot be performed immediately after germination, it is considered to be a biological mechanism for utilizing a nutrient source originally contained in seeds.

  In general, in the production of beer and the like, wort is produced by making the most effective use of the enzyme activity inherent in the malt. In the present invention, the malt is first heated to deactivate the endogenous enzyme. There is one major feature in making it happen. This heat treatment is considered to have the following effects. (1) A malt extract with a different flavor characteristic from conventional wort can be produced by inactivating the endogenous enzyme and then adding protease and amylase, and (2) Suppressing the growth of microorganisms by the effect of heat sterilization (3) The solid content yield increases due to the softening action of the tissue.

  The method for inactivating the endogenous enzyme in the malt by heating is not particularly limited, and any method can be employed. For example, a method of heating the raw malt as it is can be exemplified. Examples of the method for heating malt include a method of treating with hot air of 100 ° C. or higher, or a method of roasting (roasting) at 100 ° C. to 250 ° C. with a rotary roaster. These heat-treated malts are commercially available, for example, as Munich malt, amber malt, roasted malt, chocolate malt, and caramel malt, but can also be processed by themselves.

  Moreover, the method of heating raw dry malt in hot water as another heating method can also be illustrated. Examples of such a heating method include a method in which a raw dry malt pulverized product is mixed with water and heated.

  The raw malt can be mixed and stirred with water by grinding or cutting to an appropriate size before mixing with water. The size of the preferable pulverization or cutting is about 0.01 mm to the original (unground), but is preferably 0.05 mm to 3 mm, more preferably 0.1 mm to 2 mm in view of mixing and stirring with water. preferable. When the pulverized particle size is finely pulverized less than 0.01 mm or in a pulverized state, malt endogenous enzymes act and negative flavors such as miscellaneous taste are produced in the resulting extract, which is not preferable.

  The amount of water to be used is not particularly limited as long as it can mix malt and water and is physically easy to stir. Usually, 2 to 100 parts by weight may be exemplified for 1 part by weight of malt. it can. However, if the amount of water is too small relative to the malt, the subsequent enzyme reaction is difficult to perform, and if the amount of water is too large, the concentration of the extract will decrease, so 5 to 50 parts by weight with respect to 1 part by weight of the malt. Furthermore, 8 to 20 parts by weight is particularly preferable with respect to 1 part by weight of malt. When the amount of water is less than 2 parts by weight with respect to 1 part by weight of malt, stirring cannot be performed, which is inappropriate for the enzyme reaction. In addition, when the amount of water used is more than 100 parts by weight per 1 part by weight of the plant raw material, the concentration of the extract becomes thin, and a large amount is required when added to beverages, etc. Even in the case of concentrating water, there are many disadvantageous aspects such as having to evaporate a large amount of water, which is not preferable.

  After mixing the malt and water, heat treatment is performed to deactivate the enzyme present in the raw malt. The heating conditions are not particularly limited as long as the heating temperature can inactivate the malt endogenous enzyme, preferably 65 ° C to 120 ° C, more preferably 70 ° C to 110 ° C, and particularly 75 ° C. ˜105 ° C. can be mentioned as a preferred range. In addition, the heating time is preferably 0.1 minute to 180 minutes, more preferably 0.5 minutes to 120 minutes, and particularly preferably 1 minute to 60 minutes. In addition, it is desirable to raise the temperature as quickly as possible after mixing the malt and water so that the endogenous enzyme does not act as much as possible during heating.

  In addition, the malt already obtained by the method of heating raw malt as it is, such as roasting raw malt, is pulverized in the same manner as raw dry malt, mixed with water and heated to facilitate subsequent enzyme reaction. It becomes possible.

After heating, it is subsequently cooled to a temperature suitable for enzyme treatment. Although the cooling temperature cannot be generally specified depending on the type of enzyme used, it is not always necessary to react at the optimum temperature of the enzyme in order to avoid the occurrence of miscellaneous taste, and it may be preferable to react at a slightly lower temperature. . The cooling temperature is preferably 20 ° C to 70 ° C, more preferably 25 ° C to 60 ° C, and particularly preferably 30 ° C to 55 ° C.
Subsequently, protease treatment and amylase are added to the mixture of malt and water to perform enzyme treatment.
By this enzyme treatment, in addition to the richness, sweetness, and umami, a unique and rich flavor that is different from wort in conventional beer production and the like is generated.

  As a method of enzyme treatment, protease and amylase may be added at the same time to carry out the reaction. However, after the protease treatment, the subsequent amylase treatment tends to increase the unique rich flavor. . When the reaction is carried out by simultaneously adding protease and amylase, the sweetness tends to increase as compared with the case of treating with protease alone. However, when the amylase treatment is subsequently performed after the protease treatment, the sweetness is not only increased, but the miscellaneous taste is reduced, the refreshing feeling is increased, and the cut is improved as compared with the case of treatment with the protease alone.

  When the reaction is performed by simultaneously adding protease and amylase, after cooling the malt and water slurry to the temperature exemplified above, the pH is adjusted to 5-7 as necessary, and the necessary amount of protease and amylase are added, 20 ° C to 70 ° C, preferably 25 ° C to 60 ° C, more preferably 30 ° C to 55 ° C, and the reaction time is 5 minutes to 24 hours, preferably 1 hour to 20 hours, more preferably 4 hours. The enzyme reaction can be carried out under stirring or standing conditions for -18 hours.

  In addition, when the amylase treatment is performed after the protease treatment, the malt and water slurry is cooled to the temperature exemplified above, and then adjusted to pH 5-7 as necessary, and the necessary amount of protease is added. 20 to 70 ° C., preferably 25 to 60 ° C., more preferably 30 to 55 ° C., and the reaction time is 1 to 24 hours, preferably 2 to 20 hours, more preferably The reaction is performed for 3 to 18 hours. The reaction during the protease treatment is preferably carried out under a stationary condition rather than under stirring conditions because it is less likely to cause misty. This protease treatment is thought to produce a rich, umami and unique rich flavor.

  Subsequently, a necessary amount of amylase is added, and the reaction is carried out in a temperature range of 20 ° C. to 70 ° C., preferably 25 ° C. to 60 ° C., more preferably 30 ° C. to 55 ° C. In the amylase treatment, the reaction is preferably carried out with stirring, and the reaction time is preferably shorter than the protease treatment, preferably 5 minutes to 6 hours, preferably 10 minutes to 4 hours, more preferably 30 minutes. React for ~ 2 hours. If the treatment time of amylase is too long, the target unique and rich flavor tends to be weak, which is not preferable. By this amylase treatment, sweetness and a refreshing feeling are generated, and the separation property and filterability of the insoluble matter and the extract are improved, leading to an improvement in yield and workability.

  The amount of protease and amylase used varies depending on the titer and cannot be generally specified. However, it is preferable to use a relatively large amount of protease because the flavor unique to the target malt tends to be obtained. On the other hand, when the amount of amylase used is excessive, it is not preferable because the target unique and rich flavor tends to be weakened.

  The amount of protease used is usually 0.1% by mass to 5% by mass, preferably 0.2% by mass to 3% by mass, more preferably 0.5% by mass to 2% by mass, based on the weight of the malt raw material. The range can be illustrated.

  On the other hand, the amount of amylase used is usually 0.01% by mass to 1% by mass, preferably 0.02% by mass to 0.5% by mass, more preferably 0.05% by mass, based on the weight of the malt raw material. The range of -0.2 mass% can be illustrated.

  Furthermore, about the ratio of protease and amylase, the range of 1: 0.01-1: 0.1 can be illustrated on the basis of each mass.

  Examples of proteases that can be used in the present invention include Protease A, Protease M “Amano” G, Protease M “Amano” SD, Protease P, Umamizyme, Peptidase R, Nurase (registered trademark) A, Nurase (registered trademark) ) F (above, Aspergillus-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 ( As described above, gonococcus-derived protease manufactured by Shin Nippon Chemical Industries Co., Ltd .; Protin (registered trademark) FN (protease derived from gonococcus manufactured by Daiwa Kasei Co., Ltd.); Denapsin 2P, Denateam (registered trademark) AP, XP-415 (above, Nagase ChemteX Orientase (registered trademark) 20A, orientase (registered trademark) ONS, tetolase (registered trademark) S (protease derived from Aspergillus oryzae); morsin (registered trademark) F, PD enzyme, IP enzyme, AO-protease (manufactured by Kikkoman) Sakanase (Protein-derived protease manufactured by Kaken Pharma Co., Ltd.); Punchase (registered trademark) YP-SS, Punchase (registered trademark) NP-2, Punchase (registered trademark) P (above, manufactured by Yakult Pharmaceutical Co., Ltd.) Flavorzyme (registered trademark) (Protein-derived protease manufactured by Novozymes Japan); Coclase (registered trademark) SS, Coclase (registered trademark) P (above, Sankyo Lifetech Co., Ltd. ); VERON PS, COROLASE PN-L ( As described above, gonococcus-derived protease manufactured by AB Enzyme Co.); Protease N, Protease NL, Protease S, Pro Leather (registered trademark) FG-F (Bacteria-derived protease manufactured by Amano Enzyme Co., Ltd.); Protin P, Deskin, Depilace, Protin A, Samoaase (registered trademark) (bacterial protease from Daiwa Kasei Co., Ltd.); Biolase (registered trademark) XL-416F, Biolase (registered trademark) SP-4FG, Bioplase (registered trademark) SP-15FG (or more Bacterial-derived protease manufactured by Nagase ChemteX) orientase (registered trademark) 90N, Nucleicin (registered trademark), orientase (registered trademark) 10NL, orientase (registered trademark) 22BF (bacteria-derived protease manufactured by HIBI) Aroase (Registered) Standard) AP-10 (bacteria-derived protease manufactured by Yakult Pharmaceutical Co., Ltd.); Protamex (registered trademark), Neutase (registered trademark), Alcalase (registered trademark) (bacteria-derived protease manufactured by Novozymes); COROLASE N, COROLASE 7089, VERON W, VERON P (bacteria-derived protease manufactured by AB Enzyme Inc.); Entilon NBS (bacterial-derived protease manufactured by Nitto Kasei Kogyo Co., Ltd.); alkaline protease GL440, Purefect (registered trademark) 4000L, protease 899, Protex 6L (above, bacteria-derived protease manufactured by Genecon Kyowa); Actinase (registered trademark) AS, Actinase (registered trademark) AF (above, actinomycete-derived protease manufactured by Kaken Pharma); Tacinase (Registered trademark) (Genencore Kyowa's actinomycete-derived protease); Papain W-40 (Amanoenzyme's plant-derived protease); Food-purified papain (Nagase ChemteX's plant-derived protease); Examples include pepsin and trypsin.

  On the other hand, amylase is an enzyme that converts amylose and amylopectin in starch into glucose, maltose and oligosaccharide by hydrolyzing glycosidic bonds. Amylase includes α-amylase, β-amylase, and glucoamylase. Any amylase may be used, or a plurality of amylases may be used in combination. 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.

  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.

  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.

  The filtrate or concentrated liquid may be used as the product of the present invention as it is, but it may be in a state where it can be circulated by filling the sealed container again by performing steps such as precipitation removal, filtration and sterilization.

  In addition, the filtrate or concentrated liquid can be made into a paste or powder composition by adding an excipient such as dextrin, modified starch, cyclodextrin, gum arabic, etc., if desired.

  The product of the present invention is added to a beer-flavored beverage such as beer, sparkling liquor, or a so-called third beer in a range of about 0.01% by mass to 1% by mass, thereby adding a rich taste to these beverages, In addition to sweetness and umami, a unique rich flavor can be imparted or enhanced, and other tastes can be imparted or improved, such as a refreshing feeling.

The step of adding the product of the present invention to the beer flavored beverage may be any step in the production of beer flavored beverages, for example, before yeast fermentation of wort, during the subsequent yeast fermentation, before the filtration step, filtration The flavor of the product of the present invention is utilized even if it is added in any step such as after the step (before the storage step) or immediately before filling.
Hereinafter, the present invention will be described in detail with reference to Examples, Comparative Examples and Reference Examples.

Example 1 (Example in which malt was heated in hot water and then treated with protease and then amylase)
1Kg of commercially available dry malt for brewing is pulverized with a hammer mill (screen 1mm), 13Kg of water is added, heated to 95 ° C quickly and held at the same temperature for 10 minutes. Deactivated. After cooling the slurry to 45 ° C., 20 g of protease M “Amano” SD (Proteus-derived protease manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, and allowed to stand at 45 ° C. for 6 hours. Thereafter, 1 g of cochlase (α-amylase manufactured by Mitsubishi Chemical Foods) was added, and a stirring reaction was performed at 45 ° C. for 1 hour. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 13.14 kg of an extract (Bx 6.4 °, pH 6.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Suction filtration with Advantech Co., Ltd.) to obtain 13.0 kg of filtrate (Bx6.3 °, pH 6.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 4.63 kg of concentrated solution. After cooling the concentrate to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 4.44 Kg of supernatant (B × 17.1 °). After adding ion exchange water to the supernatant liquid and adjusting Bx to 15 °, sterilizing by heating at 90 ° C. for 1 minute, cooling to 30 ° C. and aseptically filling the sealed container, the product 1 (5. 04 kg, Bx 15.0 °, pH 6.0).

Example 2 (Example in which malt was heated in hot water, followed by protease treatment and amylase treatment)
1Kg of commercially available dry malt for brewing is pulverized with a hammer mill (screen 1mm), 13Kg of water is added, heated to 95 ° C quickly and held at the same temperature for 10 minutes. Deactivated. After cooling the slurry to 45 ° C., 20 g of protease M “Amano” SD (Protein derived from Amano Enzyme) and 1 g of cochlase (α-amylase from Mitsubishi Chemical Foods) were added and stirred at 45 ° C. for 30 minutes. Then, it left still at 45 degreeC for 6 hours. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 13.14 kg of an extract (Bx 6.8 °, pH 6.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 13.1 kg of filtrate (Bx6.5 °, pH 6.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 4.86 kg of concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 4.68 Kg (B × 17.0 °) of the supernatant. After adding ion exchange water to the supernatant liquid and adjusting Bx to 15 °, sterilizing by heating at 90 ° C. for 1 minute, cooling to 30 ° C. and aseptically filling the sealed container, the product 2 (5. 25 kg, Bx 15.0 °, pH 6.0).

Example 3 (Example in which protease is reduced and amylase is increased compared to Example 1)
1Kg of commercially available dry malt for brewing is pulverized with a hammer mill (screen 1mm), 13Kg of water is added, heated to 95 ° C quickly and held at the same temperature for 10 minutes. Deactivated. After cooling the slurry to 45 ° C., 5 g of protease M “Amano” SD (Protein-derived protease manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, and allowed to stand at 45 ° C. for 6 hours. Thereafter, 10 g of cochlase (α-amylase manufactured by Mitsubishi Chemical Foods) was added, and a stirring reaction was performed at 45 ° C. for 6 hours. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 14.03 kg of an extract (Bx 6.5 °, pH 6.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 13.8 kg of filtrate (Bx 6.4 °, pH 6.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 5.05 kg of concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 4.98 Kg of supernatant (B × 17.0 °). After adding ion exchange water to the supernatant liquid and adjusting Bx to 15 °, the mixture is sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C. and aseptically filled into a sealed container, and the product 3 (5. 59 kg, Bx 15.0 °, pH 6.0).

Example 4 (Example in which protease in Example 1 is reduced)
1Kg of commercially available dry malt for brewing is pulverized with a hammer mill (screen 1mm), 13Kg of water is added, heated to 95 ° C quickly and held at the same temperature for 10 minutes. Deactivated. After cooling the slurry to 45 ° C., 5 g of protease M “Amano” SD (Protein-derived protease manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, and allowed to stand at 45 ° C. for 6 hours. Thereafter, 1 g of cochlase (α-amylase manufactured by Mitsubishi Chemical Foods) was added, and a stirring reaction was performed at 45 ° C. for 6 hours. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 12.98 kg of an extract (Bx 6.4 °, pH 6.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 12.77 Kg of filtrate (Bx 6.3 °, pH 6.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 4.71 kg of concentrated solution. After cooling the concentrate to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 4.55 Kg of supernatant (B × 17.0 °). After adding ion exchange water to the supernatant liquid and adjusting Bx to 15 °, the mixture is sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C. and aseptically filled in a sealed container, and the product 4 (5. 12 kg, Bx 15.0 °, pH 6.0).

Comparative Example 1 (Example in which protease and amylase were added without inactivating the malt endogenous enzyme in Example 1)
1Kg of commercially available dried malt for brewing was pulverized with a hammer mill (screen 1mm), added with 13Kg of water, heated to 45 ° C, and then added with 20g of protease M “Amano” SD (Protein-derived protease manufactured by Amano Enzyme) The mixture was stirred at 45 ° C. for 30 minutes and then allowed to stand at 45 ° C. for 6 hours. Thereafter, 1 g of cochlase (α-amylase manufactured by Mitsubishi Chemical Foods) was added, and a stirring reaction was performed at 45 ° C. for 6 hours. Subsequently, the solid matter was removed by a dehydrator-type centrifugal separator to obtain 14.86 kg of an extract (Bx4.1 °, pH 6.2). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 14.7 kg of filtrate (Bx 3.9 °, pH 6.2). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 3.35 kg of concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 3.26 Kg of supernatant (B × 17.0 °). After adding ion-exchanged water to the supernatant liquid and adjusting Bx to 15 °, sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C. and aseptically filled into a sealed container, Comparative product 1 (3.52 kg) , Bx 15.0 °, pH 6.2).

Comparative Example 2 (Example in which an enzyme reaction was carried out only with malt endogenous enzyme)
1 kg of commercially available dried malt for brewing was pulverized with a hammer mill (screen 1 mm), 13 kg of water was added, heated to 45 ° C., allowed to stand at 45 ° C. for 6 hours, and then stirred for 1 hour. Subsequently, the solid matter was removed by a dehydrator-type centrifuge, and 13.95 kg of an extract was obtained (Bx 3.2 °, pH 6.3). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 13.78 Kg of filtrate (Bx 3.1 °, pH 6.3). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 2.44 Kg of a concentrated solution. After cooling the concentrate to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 2.40 Kg (B × 17.1 °) of the supernatant. Ion-exchanged water was added to the supernatant, and Bx was adjusted to 15 °, then sterilized by heating at 90 ° C. for 1 minute, then cooled to 30 ° C. and aseptically filled in a sealed container, Comparative product 2 (2.68 kg) , Bx 15.0 °, pH 6.3).

Comparative Example 3 (Example in which amylase is omitted from Example 1)
1Kg of commercially available dry malt for brewing is pulverized with a hammer mill (screen 1mm), 13Kg of water is added, heated to 95 ° C quickly and held at the same temperature for 10 minutes. Deactivated. After cooling the slurry to 45 ° C., 20 g of protease M “Amano” SD (Protein-derived protease manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, allowed to stand at 45 ° C. for 6 hours, and then 1 The reaction was stirred for a period of time. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 12.55 kg of an extract (Bx 6.1 °, pH 6.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 12.31 Kg of filtrate (Bx 6.0 °, pH 6.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 4.31 Kg of a concentrated solution. After cooling the concentrate to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 4.25 Kg of supernatant (B × 17.1 °). After adding ion-exchanged water to the supernatant liquid and adjusting Bx to 15 °, sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C. and aseptically filled in a sealed container, Comparative product 3 (4.81 kg) , Bx 15.0 °, pH 6.0).

  In addition, the solid matter removal step by the dehydrator-type centrifuge in the work process of the comparative product 3 and the subsequent filtration are extremely poor in separability and filterability. Compared with Example 1 for the work of separation and filtration. It took about three times as much time.

Comparative Example 4 (Example in which protease was removed from Example 1)
1Kg of commercially available dry malt for brewing is pulverized with a hammer mill (screen 1mm), 13Kg of water is added, heated to 95 ° C quickly and held at the same temperature for 10 minutes. Deactivated. After cooling the slurry to 45 ° C., 1 g of cochlase (α-amylase manufactured by Mitsubishi Chemical Foods) was added, stirred at 45 ° C. for 30 minutes, and then allowed to stand at 45 ° C. for 6 hours. The reaction was stirred for a period of time. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 13.05 kg of an extract (Bx 6.4 °, pH 6.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 12.95 kg of filtrate (Bx6.3 °, pH 6.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 4.77 Kg of a concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 4.66 Kg of supernatant (B × 17.1 °). After adding ion-exchanged water to the supernatant liquid and adjusting Bx to 15 °, sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C. and aseptically filled into a sealed container, Comparative product 4 (5.21 kg) , Bx 15.0 °, pH 6.0).

Comparative Example 5 (Example in which the malt endogenous enzyme is inactivated and no enzyme is added)
1Kg of commercially available dry malt for brewing is pulverized with a hammer mill (screen 1mm), 13Kg of water is added, heated to 95 ° C quickly and held at the same temperature for 10 minutes. Deactivated. After cooling the slurry to 45 ° C., the solid matter was removed by a dehydrator-type centrifuge to obtain 11.85 kg of an extract (Bx 5.3 °, pH 6.2). Subsequently, after sterilization by heating at 90 ° C. for 1 minute, the mixture was cooled to 30 ° C. and Nutsche (No. 2 filter paper, 30 cm: manufactured by Advantech) pre-coated with cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten) 250 g. Suction filtration was performed to obtain 11.11 Kg of filtrate (Bx 5.0 °, pH 6.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 3.25 kg of concentrated solution. After cooling the concentrate to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 3.14 Kg of supernatant (B × 17.0 °). After adding ion-exchanged water to the supernatant liquid and adjusting Bx to 15 °, sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C. and aseptically filled into a sealed container, Comparative product 5 (3.55 kg) , Bx 15.0 °, pH 6.0).

  In addition, the solid matter removal step by the dehydrator-type centrifuge in the operation process of the comparative product 5 and the subsequent filtration are extremely poor in separation performance and filtration performance. Compared with Example 1 for the separation and filtration operations. It took about 10 times as much time.

Example 5 (sensory evaluation)
0.2% 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 items were evaluated for richness, sweetness, umami, richness, and refreshment, and scored as -5: very bad, -2: somewhat bad, 0: no change, +2: good, +5: very good, respectively. did. The average points and average flavor evaluation results are shown in Table 1.

  As shown in Table 1, the third beer to which the malt extract of the product 1 of the present invention was added had a higher score for evaluation of kokumi, sweetness, and umami compared to the additive-free one, and a rich feeling, It was an evaluation that the refreshing feeling increased, and an extremely large flavor improving effect was confirmed.

  On the other hand, Comparative Product 1 which was treated with protease and amylase without inactivating the malt endogenous enzyme had a blurred flavor and no impact, and was particularly poorly refreshed. Moreover, the comparative product 2 using only the malt endogenous enzyme was also inferior in flavor and had no impact as in the comparative product 1, and the refreshing feeling was particularly poor. Furthermore, comparative product 3 in which only the protease was added after inactivating the malt endogenous enzyme enhanced the richness and umami taste, but the sweetness was hardly enhanced, and the miscellaneous taste appeared and was not so good. there were. Furthermore, Comparative Product 4 in which only the amylase was added after inactivating the malt endogenous enzyme had little effect of enhancing the richness and umami taste. Further, Comparative Product 5 extracted without inactivating the enzyme after inactivating the malt endogenous enzyme showed a negative effect and was particularly unsatisfactory because of its miscellaneous taste.

  On the other hand, all the other products of the present invention showed the same effects as those of the present product 1. However, the product 2 of the present invention, which was reacted by simultaneously adding protease and amylase, was inferior to the product 1 of the present invention in terms of richness and cleanliness. Further, the product 3 of the present invention in which the protease was reduced and the amylase was increased as compared with the product 1 of the present invention was slightly inferior to the product 1 of the present invention in terms of richness and refreshment. Furthermore, the product 4 of the present invention 1 with reduced protease of the product 1 of the present invention has a rich fermented taste, sweet taste, umami and the like, and has a preferable fermentation odor like Ginjo aroma, similar to the product 1 of the present invention. The effect was a little weak compared to the product 1 of the present invention.

Example 6 (Flavor evaluation after performing yeast fermentation)
Assuming that the beer flavored beverage of the present invention is added before yeast fermentation, the beer yeast treatment of the present invention was performed to evaluate the flavor. 100 g of the inventive product 1, comparative product 1, comparative product 3 and comparative product 5 diluted to Bx 5.0 ° were prepared, and brewer's yeast (Saccaromyces pastrianus) was added (about 5 to 10 × 10 ⁵ cells / ml). ), Left at 15 ° C. for 1 week. Thereafter, the mixture was centrifuged (5000 × G, 10 minutes) to remove most of the yeast cells, and then filtered and sterilized with a 0.45 μm sterilizing filter to obtain a yeast-treated sample.

  Next, 0.6% of the obtained yeast-treated sample was added to a commercially available third beer, and each beverage was subjected to sensory evaluation and scored by 10 well-trained panelists. Evaluation items were evaluated for richness, sweetness, umami, richness, and refreshment, and scored as -5: very bad, -2: somewhat bad, 0: no change, +2: good, +5: very good, respectively. did. The average points and average flavor evaluation results are shown in Table 2.

  As shown in Table 2, the third beer to which the processed beer yeast product of the malt extract of the present invention product 1 is added has a higher score of any of the richness, sweetness, and umami as compared to the additive-free one, It was evaluated that it had a rich and refreshing feeling, and also had a fruity fermentation odor reminiscent of wine and ginjo sake, and had a very significant flavor improvement effect.

  On the other hand, the comparative product 1 which was treated with protease and amylase without inactivating the malt endogenous enzyme did not have a very large effect, and was particularly unsatisfactory. In addition, Comparative Product 3 in which only the protease is added after inactivating the malt endogenous enzyme has a slightly enhanced taste and umami, but the sweetness is hardly enhanced and the miscellaneous taste is not as high as that of the untreated yeast product. The result was that it was not so good. Furthermore, comparative product 5 extracted without inactivating the enzyme after inactivating the malt endogenous enzyme had little effect.

Example 7 (Example in which roasted malt was used and amylase treatment was performed after protease treatment)
1 kg of commercially available roasted malt (L value 39) was pulverized with a hammer mill (screen 1 mm), 13 kg of water was added, and the mixture was sterilized by heating at 90 ° C. for 1 minute. After cooling the slurry to 45 ° C., 20 g of protease M “Amano” SD (Proteus-derived protease manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, and allowed to stand at 45 ° C. for 6 hours. Thereafter, 1 g of cochlase (α-amylase manufactured by Mitsubishi Chemical Foods) was added, and a stirring reaction was performed at 45 ° C. for 1 hour. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 12.7 kg of an extract (Bx 5.7 °, pH 5.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 12.45 kg of filtrate (Bx 5.6 °, pH 5.0). The filtrate was concentrated under reduced pressure to Bx17 ° with a rotary evaporator to obtain 4.05 Kg of a concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 3.96 Kg of supernatant (B × 17.0 °). After adding ion exchange water to the supernatant liquid and adjusting Bx to 15 °, sterilization by heating at 90 ° C. for 1 minute, cooling to 30 ° C. and aseptically filling into a sealed container, product 5 (4. 42 kg, Bx 15.0 °, pH 5.0).

Comparative Example 6 (Example in which protease was removed from Example 7)
1 kg of commercially available roasted malt (L value 39) was pulverized with a hammer mill (screen 1 mm), 13 kg of water was added, and the mixture was sterilized by heating at 90 ° C. for 1 minute. After cooling the slurry to 45 ° C., 1 g of cochlase (α-amylase manufactured by Mitsubishi Chemical Foods) was added, stirred at 45 ° C. for 30 minutes, allowed to stand at 45 ° C. for 6 hours, and then at 45 ° C. The stirring reaction was carried out for 1 hour. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 12.0 kg of an extract (Bx 5.5 °, pH 5.0). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 11.85 kg of filtrate (Bx5.3 °, pH 5.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 3.64 kg of concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 3.61 Kg of supernatant (B × 17.0 °). Ion-exchanged water was added to the supernatant liquid, and Bx was adjusted to 15 °, then sterilized by heating at 90 ° C. for 1 minute, then cooled to 30 ° C. and aseptically filled into a sealed container, Comparative product 6 (4.09 Kg) , Bx 15.0 °, pH 5.0).

Comparative Example 7 (Example in which amylase was removed from Example 7)
1 kg of commercially available roasted malt (L value 39) was pulverized with a hammer mill (screen 1 mm), 13 kg of water was added, and the mixture was sterilized by heating at 90 ° C. for 1 minute. After cooling the slurry to 45 ° C., 20 g of protease M “Amano” SD (Protein-derived protease manufactured by Amano Enzyme) was added, stirred at 45 ° C. for 30 minutes, allowed to stand at 45 ° C. for 6 hours, and then 1 The reaction was stirred for a period of time. Subsequently, the solid matter was removed by a dehydrator-type centrifuge to obtain 12.1 kg of an extract (Bx 5.1 °, pH 4.8). Subsequently, the enzyme was inactivated by heating at 90 ° C. for 1 minute to sterilize, then cooled to 30 ° C., and Nutsche (No. 2 filter paper, 30 cm) pre-coated with 250 g of cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten). : Advantech Co., Ltd.) was subjected to suction filtration to obtain 11.74 kg of filtrate (Bx 5.0 °, pH 4.8). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 3.28 kg of concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 3.26 Kg of supernatant (B × 17.0 °). After adding ion-exchanged water to the supernatant liquid and adjusting Bx to 15 °, sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C. and aseptically filled into a sealed container, Comparative product 7 (3.69 kg) , Bx 15.0 °, pH 4.8).

Comparative Example 8 (Example in which enzyme treatment was omitted from Example 7)
1 kg of commercially available roasted malt (L value 39) was pulverized with a hammer mill (screen 1 mm), 13 kg of water was added, and the mixture was sterilized by heating at 90 ° C. for 1 minute. After cooling the slurry to 45 ° C., the solid matter was removed by a dehydrator-type centrifuge to obtain 10.56 Kg of an extract (Bx 4.4 °, pH 5.0). Subsequently, after sterilization by heating at 90 ° C. for 1 minute, the mixture was cooled to 30 ° C. and Nutsche (No. 2 filter paper, 30 cm: manufactured by Advantech) pre-coated with cellulose powder (Diaflock: manufactured by Tokyo Imano Shoten) 250 g. Suction filtration was performed to obtain 9.84 Kg of filtrate (Bx 4.0 °, pH 5.0). The filtrate was concentrated under reduced pressure to Bx17 ° using a rotary evaporator to obtain 2.25 kg of concentrated solution. After cooling the concentrated solution to 20 ° C., insoluble matters were removed by centrifugation (800 × g, 6 minutes) to obtain 2.14 Kg of supernatant (B × 17.0 °). After adding ion-exchanged water to the supernatant and adjusting Bx to 15 °, sterilized by heating at 90 ° C. for 1 minute, cooled to 30 ° C., and aseptically filled into a sealed container, comparative product 8 (2.40 kg) , Bx 15.0 °, pH 5.0).

  In addition, the solid matter removal step by the dehydrator-type centrifuge in the work process of the comparative product 8 and the subsequent filtration are extremely poor in separation performance and filterability, and the separation and filtration work is compared with Example 7. It took about 10 times as much time.

Example 8 (sensory evaluation)
0.2% 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 items were evaluated for richness, sweetness, umami, richness, and refreshment, and scored as -5: very bad, -2: somewhat bad, 0: no change, +2: good, +5: very good, respectively. did. The average score and average flavor evaluation results are shown in Table 3.

  As shown in Table 3, the third beer to which the malt extract of the product 5 of the present invention is added has a higher score for evaluation of richness, sweetness, and umami than the additive-free one, and also has a richness and a refreshing feeling. It was evaluated that the feeling increased and a moderate roasted feeling was imparted, and there was a significant flavor improving effect.

  On the other hand, Comparative product 6 in which only the amylase was added after inactivating the malt endogenous enzyme had little enhancement effect on kokumi and umami, although sweetness was slightly enhanced. In addition, Comparative Product 7 to which only protease was added was slightly enhanced in the body taste, umami taste and richness, but the sweetness was hardly enhanced, resulting in a slightly miscible taste and bitter taste. Furthermore, the comparative product 8 extracted without inactivating the enzyme after inactivating the malt endogenous enzyme showed a negative effect and was particularly unsatisfactory because of its miscellaneous taste.

    Therefore, even if roasted malt in which malt internal enzymes are deactivated by roasting raw malt is used as a raw material, it can be processed into a beer-flavored beverage with a rich taste, sweetness, umami, richness by treating with protease and amylase. It was shown that an extract capable of enhancing the feeling and refreshing feeling and improving the palatability can be obtained.

Example 9 (Flavor evaluation after performing yeast fermentation)
Assuming that the beer flavored beverage of the present invention is added before yeast fermentation, the beer yeast treatment of the present invention was performed to evaluate the flavor. Inventive product 5, comparative product 6, comparative product 7 and comparative product 8 are respectively Bx5. 100 g of the diluted solution was prepared, brewer's yeast (Saccaromyces pastrianus) was added (about 5 to 10 × 10 ⁵ cells / ml), and the mixture was allowed to stand at 15 ° C. for 1 week. Thereafter, the mixture was centrifuged (5000 × G, 10 minutes) to remove most of the yeast cells, and then filtered and sterilized with a 0.45 μm sterilizing filter to obtain a yeast-treated sample.

  Next, 0.6% of the obtained yeast-treated sample was added to a commercially available third beer, and each beverage was subjected to sensory evaluation and scored by 10 well-trained panelists. Evaluation items were evaluated for richness, sweetness, umami, richness, and refreshment, and scored as -5: very bad, -2: somewhat bad, 0: no change, +2: good, +5: very good, respectively. did. The average points and average flavor evaluation results are shown in Table 4.

  As shown in Table 4, the third beer to which the processed beer yeast product of the malt extract of the present invention product 5 is added has a higher score for any of the richness, sweetness, and umami as compared to the additive-free one, It was evaluated that the richness and refreshing feeling were increased, and a fruity fermentation odor like wine and an appropriate roasted feeling were given.

  On the other hand, Comparative product 6 in which only the amylase was added after inactivating the malt endogenous enzyme had little enhancement effect on kokumi and umami, although sweetness was slightly enhanced. In addition, Comparative Product 7 to which only protease was added was slightly enhanced in the body taste, umami taste and richness, but the sweetness was hardly enhanced, resulting in a slightly miscible taste and bitter taste. Furthermore, the comparative product 8 extracted without inactivating the enzyme after inactivating the malt endogenous enzyme showed a negative effect and was particularly unsatisfactory because of its miscellaneous taste.

  Therefore, it was shown that the extract obtained by treating the roasted malt with protease and amylase remained preferable after the yeast treatment.

Claims (5)

A flavor improving agent for beer-flavored beverages comprising an extract obtained by heating malt to inactivate endogenous enzymes, followed by protease treatment, and then adding amylase.   A flavor improver composition for beer flavor drinks, comprising the flavor improver for beer flavor drinks according to claim 1. A method for producing a flavor improving agent for beer-flavored beverages, comprising heating malt to inactivate endogenous enzymes, treating with protease , and then adding amylase to obtain an extract. A beer-flavored beverage made of a processed product obtained by inoculating yeast and fermenting an extract obtained by heating malt to inactivate the endogenous enzyme, followed by protease treatment, and then adding amylase. Flavor improver. After heating the malt to inactivate endogenous enzymes, protease treatment is performed, and then the extract obtained by adding amylase is inoculated with yeast and fermented to obtain a treated product. The manufacturing method of the flavor improving agent for beer flavor drinks.