JP5759610B1 - Fermented alcoholic beverage with beer taste and method for producing the same - Google Patents

Abstract

Provided is a method for producing a fermented alcoholic beverage having a purine-free beer taste, which has a beer-like drinking response and a beer-like sharpness. A method for producing a fermented alcoholic beverage having a purine-free beer taste, characterized by performing fermentation with brewer's yeast in the presence of a fragrance. [Selection figure] None

Description

  The present invention relates to a fermented alcoholic beverage with a beer taste and a method for producing the same, and more particularly to a fermented alcoholic beverage with a beer taste having a purine content of less than 0.5 mg / 100 ml and a method for producing the same.

  Due to the recent increase in health consciousness, low-pudding beer-taste beverages are required. So far, various technologies have been developed aiming at low-purine beer-taste beverages. Examples of such a technique include a technique for removing purine bodies using an adsorbent (Patent Document 1) and a method for producing a sparkling alcoholic beverage with a small amount of purine bodies produced (Patent Document 2).

  However, a fermented alcoholic beverage with a beer taste that has a low purine content and a natural taste as a beer rather than an artificial one has not been known so far.

WO2012 / 008100 Publication JP, 2014-117205, A

  SUMMARY OF THE INVENTION An object of the present invention is to provide a fermented alcoholic beverage with a purine-free beer taste and a method for producing the same, which has a beer-like drinking response and a beer-like sharpness.

  The present inventors have found that, when producing a fermented alcoholic beverage having a beer taste, a natural flavor can be imparted to a beverage as a beer rather than an artificial one by adding a fragrance before fermentation rather than after fermentation. When a fragrance | flavor is used for a beer taste drink, it has been conventionally expected that a scent like beer is mainly given. However, the artificial fragrance derived from the fragrance does not reach the natural fragrance like beer, and even if the fragrance is simply added, it does not give a beer-like drinking response or crispness. Taste drinks gave the impression of lacking the character of beer. Under such a background, by carrying out fermentation in the presence of a fragrance, it is possible to give a beer-like drinking response and crispness in a balanced manner to a fermented alcoholic beverage, and furthermore, it is possible to give a natural taste rather than artificial It was very surprising for the inventors. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
(1) A method for producing a beer-taste fermented alcoholic beverage having a purine content of less than 0.5 mg / 100 ml, wherein fermentation is performed with brewer's yeast in the presence of a fragrance.
(2) The manufacturing method according to (1), wherein the fragrance imparts a beer taste.
(3) The production method according to (1) or (2), wherein a pre-fermentation solution containing a carbon source, a nitrogen source, and water-soluble dietary fiber is fermented.
(4) The production method according to (3), wherein water-soluble dietary fiber is added to the pre-fermentation solution so as to contain 1.0 to 4.0 g per 100 ml of the produced beverage.
(5) The production method according to (3), wherein the pre-fermentation solution contains soybean protein degradation product as at least part of the nitrogen source.
(6) The manufacturing method in any one of said (1)-(5) whose sugar content of the fermented alcoholic beverage of a beer taste is less than 0.5 g / 100 ml.
(7) The manufacturing method in any one of said (1)-(6) which comprises the process of adding alcohol after fermentation by beer yeast.
(8) A fermented alcoholic beverage with a beer taste that is produced by the production method according to any one of (1) to (7) and has a purine content of less than 0.5 mg / 100 ml.

  ADVANTAGE OF THE INVENTION According to this invention, the fermented alcoholic beverage of the beer taste which provided the drinking response like beer and the crisp feeling like beer in a well-balanced manner while being purine-free can be provided. Moreover, since the fermented alcoholic beverage of the beer taste of this invention is manufactured through alcoholic fermentation, it is advantageous also in the point that the natural taste like beer is given and the artificial flavor is suppressed. Furthermore, since the production method of the present invention does not require a step of removing the purine body, it is advantageous in that it is a simple production method.

Detailed description of the invention

  In the present invention, the “beer-taste fermented alcoholic beverage” refers to an alcoholic beverage having a beer taste (beer flavor), which is a beverage fermented with yeast using a carbon source, a nitrogen source, water, and the like as raw materials. In the present invention, “beer taste” refers to a beer-specific taste and aroma obtained when beer is usually produced, that is, when beer is produced based on fermentation by yeast or the like.

  The “beer-taste fermented alcoholic beverage” produced by the production method of the present invention includes a beer-taste fermented beverage that does not use wheat or malt as a raw material (for example, “other brewed liquors (foaming) (1 Brewed new genre drinks categorized as “)”, beer using malt as raw material, sparkling liquor and beverages made by adding alcohol to these (for example, “liqueur (foaming) (1) Liqueur-type new genre drinks classified into "

  The “fragrance” used in the production method of the present invention can be selected from fragrances that impart a beer taste (beer flavor), and may be used singly or in combination. The “fragrance” used in the production method of the present invention includes ester flavors, hop flavors, caramel flavors, alcohol flavors, beer flavors, malt flavors, fruit flavors, off-flavors such as sulfur-containing compounds and diacetyl, and parts thereof. And all combinations can be selected.

  In the production method of the present invention, the fragrance can be added before or during fermentation, but is preferably added before fermentation. Addition before fermentation can be performed after boiling, standing, and cooling of the pre-fermentation solution, that is, immediately before main fermentation. The addition amount of the fragrance can be 8 to 20% by mass (per solid content), preferably 10 to 18% by mass (per solid content) with respect to the raw material used.

  In the present invention, “water-soluble dietary fiber” means a water-soluble dietary fiber, and refers to indigestible polysaccharides that are not hydrolyzed by human digestive enzymes. Examples of the water-soluble dietary fiber include indigestible dextrin, polydextrose, branched maltodextrin, inulin, guar gum degradation product and the like, and preferably include indigestible dextrin, polydextrose and combinations thereof. The water-soluble dietary fiber can be blended in the pre-fermentation solution so as to be contained in an amount of 1.0 g to 4.0 g per 100 ml of the produced beverage.

  “Indigestible dextrin” used in the present invention is a starch that is heated and enzymatically treated with a small amount of hydrochloric acid. ") Refers to dextrin containing indigestible components measured by high-performance liquid chromatographic method (enzyme-HPLC method), which is an analysis method for dietary fiber as described in the above, and includes the reduced product produced by hydrogenation. Used. According to the energy conversion factor of dietary fiber described in Shokushin No. 0217001 and 0217002, the energy value of indigestible dextrin is 1 kcal / g.

  In the present invention, malt (including extracted ones); ungerminated wheat such as barley and wheat (including extracted ones); cereal raw materials (for example, corn, soybeans, peas, rice, corn) and cereal raw materials Derived proteins (for example, corn protein, soybean protein, pea protein) and their degradation products can be used as nitrogen sources, and other raw materials (for example, potato, starch, saccharide (for example, liquid sugar), etc.) A secondary raw material defined by the liquor tax law of Japan can be used as a carbon source and / or a nitrogen source.

  In the present invention, if necessary, other additives such as hops, pigments, foaming / foaming improvers, sweeteners (including high-intensity sweeteners), water conditioners, fermentation aids, and the like are added before fermentation. It can be added to the liquid. Hops can be added before boiling the pre-fermentation solution, while boiling the pre-fermentation solution, or after boiling the pre-fermentation solution. The “boiling” here is a boiling step performed after enzyme treatment of the fermentation raw material.

  In the manufacturing method of this invention, it can implement according to the well-known manufacturing method of the fermented alcoholic beverage of a beer taste except fermenting by brewer's yeast in presence of a fragrance | flavor. That is, the production method of the present invention can be carried out according to a conventional method except that the fragrance is added to the pre-fermentation solution before fermentation or added to the fermentation solution during fermentation. For example, at least water, malt, hops, water-soluble dietary fiber, soy proteolysate and liquid sugar are used as raw materials to prepare a pre-fermentation solution (preparation solution), and fermentation brewer's yeast is added for fermentation (main fermentation) The fermented liquor can be prepared by adding a fragrance before or during fermentation. A fermented alcoholic beverage having a beer taste can be produced by removing yeast and the like through a filtration step after storing and aging at a low temperature as necessary. Next, if necessary, steps necessary for final production such as carbon dioxide application and sterilization may be performed.

  Moreover, in the manufacturing method of this invention, after fermentation by brewer's yeast, alcohol is added to a fermented liquid and final alcohol concentration is 2.0 v / v%-10.0 v / v% (preferably 2.0 v / v%- It is good also as a fermented alcoholic beverage of the beer taste of 6.0v / v%). Examples of the alcohol that can be added to the fermentation broth include one or more selected from the group consisting of spirits, vodka, rum, tequila, gin, shochu, brewing alcohol, and raw material alcohol. Preferred alcohols that can be added to the fermentation broth include spirits, and more preferred are wheat-derived spirits such as barley and wheat. Wheat-derived spirits can preferably be combined with one or more other alcohols (eg brewing alcohols).

  When malt is used as the carbon source and nitrogen source, the pre-fermentation solution (wort) can be prepared according to a conventional method. For example, saccharifying a mixture of raw materials and brewing water, filtering to obtain wort, adding hops to the wort, boiling, and preparing the pre-fermentation liquid by cooling the boiled wort Can do. Alternatively, in the present invention, malt extract may be used and the saccharification step may be omitted.

  In the production method of the present invention, the malt use ratio is not limited as long as the purine content in the final product can be controlled to less than 0.5 mg / 100 ml. For example, the raw material is prepared to be less than 50% by mass. be able to. In the present invention, the “malt use ratio” refers to the ratio of the malt mass to the solid mass of all raw materials excluding brewing water.

  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 raw material used as a raw material for producing a fermented alcoholic beverage using brewer's yeast is preferable. Among the former raw materials, soybean protein degradation products can be mentioned as more preferred protein degradation products.

  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 May be implemented. In addition, as a device for preparing the Maillard reactant, a pressure heating device can be used.

  The beer-taste fermented alcoholic beverage produced by the production method of the present invention has a purine content of less than 0.5 mg / 100 ml. Here, the purine compound can be measured by a known method, for example, a method of detecting using LC-MS / MS (liquid chromatography-mass spectrometry) after hydrolysis with perchloric acid (“alcoholic beverages”). Information on Trace Analysis of Purines in Food ", Japan Foundation for Food Analysis, URL: http://www.jfrl.or.jp/item/nutrition/post-31.html) Can do. Carbohydrates can also be measured according to known methods, and calculated from the mass of the sample excluding moisture, protein, lipid, ash and dietary fiber (Nutrition Labeling Standard (December 16, 2009 Refer to Consumer Affairs Agency Notification No. 9 (Partial Amendment)). In addition, in this specification, "purine body content" refers to the total amount of 4 types of purine bases of adenine, xanthine, guanine, and hypoxanthine.

  The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. In addition, when mentioning the ratio per "solid content" in the following examples, it shall mean the ratio defined based on the mass of the solid component. In the following examples, the percentage (%) represents mass% unless otherwise specified.

Example 1: Effect of flavor addition timing on beer-like flavor In this example, the effect of flavor addition timing on the flavor of a manufactured beverage was verified. Specifically, 3.5% / 100 ml of water-soluble dietary fiber in 1.1% solution (containing malt extract) of soybean protein degradation product and fructose-glucose liquid sugar with respect to all raw materials used (solid content conversion) 2.4 g / 100 ml of each pre-fermentation solution (sugar content 6 ° P) was prepared, and the pre-fermentation solution was fermented with brewer's yeast (main fermentation, 14 ° C.) for 7 days according to a conventional method. An alcohol concentration of 1.5 v / v%) was produced. In the sample of the test section 1, the fragrance was blended in the pre-fermentation solution and then fermented. On the other hand, in the sample of the test section 2, the fragrance was added to the fermented fermented liquid. In Test Zones 1 and 2, the same fragrance (a fragrance made from a flavor component that imparts a beer taste, including an ester flavor as a flavor component) is used. It was 14 mass% with respect to. In test section 3, fermentation was performed without adding a fragrance. In addition, the purine body content of the obtained drink was less than 0.5 mg / 100 ml.

  Sensory evaluation was performed about the flavor like beer about each obtained sample (test areas 1-3). The sensory evaluation was carried out by five panelists on three points: beer-like drinking response, beer-like sharpness, and good balance as beer. The sensory evaluation was performed in a 5-step evaluation of 1 to 5 points, and the average of the evaluation points was calculated. The average score of each score was 3 or more points. The results were as shown in the table below.

  As shown in Table 1, a high evaluation was obtained for any of the evaluation items in the sample of the test section 1 to which the fragrance was added before fermentation. On the other hand, in the sample of the test section 2 to which the fragrance was added after completion of the fermentation, the artificial fragrance was strong, resulting in a lack of beer-specific balance and sharpness. Moreover, in the sample of the test section 3, the evaluation was very low in any evaluation item. From the above, a beer-taste beverage with a beer-like drinking response, a beer-like sharpness and a beer-like balance, while achieving zero purine (less than 0.5 mg / 100 ml) by adding fragrance and fermenting It became clear that it could be manufactured.

Example 2: Influence on flavor like beer taste such as production conditions In this example, what kind of influence the flavor of the beverage produced by changing the production conditions of fermented malt beverage and the amount of flavor added Verified. Specifically, a beer-taste fermented alcoholic beverage was produced under the same conditions as in Test Zone 1 except that the temperature in the drinking and subsequent storage process was changed from 10 ° C. to 14 ° C. (Test Zone 4). In addition, the temperature of the drinking and the subsequent storage process was changed from 10 ° C. to 14 ° C., and the amount of ester flavor used was further increased to 1.5 times (test zone 5). A beer-taste fermented alcoholic beverage was produced under the same conditions.

As shown in Table 2, high evaluation was obtained in any of the evaluation items in the test group 4 in which the fermentation conditions were changed as in the test group 1. Moreover, even when the ester flavor contained in the added fragrance was increased 1.5 times (test section 5), the flavor like beer was still maintained.

Claims (8)

A method for producing a beer-taste fermented alcoholic beverage having a purine content of less than 0.5 mg / 100 ml, wherein fermentation is performed with brewer's yeast in the presence of a fragrance containing an ester flavor (excluding hop-derived components). The manufacturing method characterized by the above-mentioned.   The manufacturing method according to claim 1, wherein the fragrance imparts a beer taste.   The production method according to claim 1 or 2, wherein a pre-fermentation solution containing a carbon source, a nitrogen source and water-soluble dietary fiber is fermented.   The manufacturing method of Claim 3 mix | blended with a pre-fermentation liquid so that 1.0-4.0g may be contained per 100 ml of manufactured drinks of water-soluble dietary fiber.   The production method according to claim 3, wherein the pre-fermentation solution contains soybean protein degradation product as at least a part of the nitrogen source.   The manufacturing method as described in any one of Claims 1-5 whose carbohydrate content of the fermented alcoholic beverage of a beer taste is less than 0.5 g / 100 ml.   The manufacturing method as described in any one of Claims 1-6 which comprises the process of adding alcohol after fermentation by brewer's yeast. The fermented alcoholic beverage of the beer taste manufactured by the manufacturing method as described in any one of Claims 1-7 whose purine body content is less than 0.5 mg / 100 ml.