JP5859103B1 - Fermented alcoholic beverage with beer taste and method for producing the same - Google Patents

Abstract

[PROBLEMS] To provide a method for producing a fermented alcoholic beverage having a beer taste of zero purine and zero sugar, which has a beer-like drinking response and a beer-like sharpness. A method for producing a beer-taste fermented alcoholic beverage having a low purine content and a low sugar content, wherein a pre-fermentation solution containing a carbon source, a nitrogen source and water-soluble dietary fiber has an alcohol concentration of 1.0 v / v%. The fermented liquid is prepared by fermenting to 5.0 v / v% or less, and then alcohol is added to the fermented liquid to adjust the alcohol concentration to 2.0 v / v% to 10.0 v / v%. A manufacturing method comprising: [Selection figure] None

Description

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

  Due to the recent increase in health consciousness, beer-taste beverages with low purine content and low sugar content 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 low sugar content and has a taste as a beer has not been known so far.

WO2012 / 008100 Publication JP, 2014-117205, A

  An object of the present invention is to provide a fermented alcoholic beverage having a beer taste of zero purine body and zero sugar, which has a beer-like drinking response and a beer-like sharpness, and a method for producing the same.

  The present inventors fermented a pre-fermentation solution containing water-soluble dietary fiber as an auxiliary material so that the alcohol concentration is 1.0 v / v% or more, and then the final alcohol concentration was 2.0 to 10.0 v / v. By adding alcohol so that it is in the range of v%, it has a beer-like drinking response and beer-like crispness, with zero purine (less than 0.5 mg / 100 ml) and zero sugar (0.5 g / 100 ml) Less than) beer-tasting fermented alcoholic beverages. The present invention is based on this finding.

According to the present invention, the following inventions are provided.
(1) A method for producing a fermented alcoholic beverage of beer taste, wherein the purine content is less than 0.5 mg / 100 ml and the saccharide content is less than 0.5 g / 100 ml,
A pre-fermentation solution containing a carbon source, a nitrogen source and water-soluble dietary fiber is fermented so that the alcohol concentration is 1.0 v / v% or more and 5.0 v / v% or less to prepare a fermentation solution (hereinafter referred to as “step ( i) ") and then adjusting the alcohol concentration to 2.0 v / v% to 10.0 v / v% by adding alcohol to the fermentation broth (hereinafter referred to as" step (ii) ") A manufacturing method comprising.
(2) The production method according to (1), 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.
(3) The production method according to (1) or (2), wherein the pre-fermentation solution contains malt as at least a part of the carbon source and the nitrogen source.
(4) The above-mentioned (1) to (1), wherein the pre-fermentation solution contains one or more kinds of malt, ungerminated wheat, cereal raw materials, and cereal raw material-derived proteins and degradation products thereof as at least part of the nitrogen source. 3) The manufacturing method in any one of.
(5) The alcohol added to the fermentation broth is one or more selected from the group consisting of spirits, vodka, rum, tequila, gin, shochu, alcohol for brewing, and alcohol for raw material (1) The manufacturing method in any one of-(4).
(6) Purine body content manufactured by the manufacturing method in any one of said (1)-(5) is less than 0.5 mg / 100ml, and carbohydrate content is less than 0.5 g / 100ml. Beer-tasting fermented alcoholic beverage.

  According to the present invention, it is possible to provide a beer-taste fermented alcoholic beverage that has a well-balanced beer-like drinking response and beer-like crispness while being purine-free and sugar-free. 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 original fermentation feeling of beer is provided 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 beer that uses malt as a raw material and beverages obtained by adding alcohol to sparkling liquor (for example, “liqueur (foaming property under the liquor tax law) ) (1) ”liqueur-type new genre beverages).

  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. In step (i), the water-soluble dietary fiber can be added to 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, fragrances, pigments, foaming / foaming improvers, sweeteners (including high-intensity sweeteners), water conditioners, fermentation aids, etc. It can be added to the pre-fermentation solution. 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 step (i) of the production method of the present invention, it can be carried out according to a known production method of a fermented alcoholic beverage of beer taste, except that the alcohol concentration of the fermentation broth is adjusted within a predetermined numerical range. 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 (feed solution), and fermentation brewer's yeast is added for fermentation (main fermentation) The fermentation broth can be prepared. Yeast etc. can be removed by a filtration step after storage and aging at a low temperature as required.

  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 step (i), the prepared pre-fermentation solution is fermented so that the alcohol concentration is 1.0 v / v% or more and 5.0 v / v% or less to prepare a fermentation solution. The alcohol concentration of the fermentation broth can be adjusted to be within a predetermined numerical range by adjusting fermentation conditions such as fermentation period, temperature, and yeast addition amount. From the viewpoint of giving a beer-like drinking response and sharpness and keeping the amount of purine bodies generated low, fermentation can be performed so that the alcohol concentration is 1.0 v / v% or more and 5.0 v / v% or less, preferably 1 It can be fermented so that it may become 0.0 v / v% or more and 2.0 v / v% or less.

  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.

  In step (ii), alcohol is added to the fermentation broth prepared in step (i). 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 be combined with one or more other alcohols (eg, brewing alcohols).

  In step (ii), the alcohol concentration of the fermentation broth can be adjusted to a range of 2.0 v / v% to 10.0 v / v% by adding alcohol, preferably 2.0 v / v% to 6.0 v / It can be adjusted to v%, more preferably in the range of 2.5 v / v% to 5.5 v / v%.

  In the step (ii), aging (post-fermentation) may be performed by storing at low temperature before or after adding the alcohol. The fermented liquor to which alcohol has been added may be subjected to a filtration step in order to remove yeast and solids, and then may be subjected to steps necessary for final production such as carbon dioxide application and sterilization, if desired.

  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 and a saccharide content of less than 0.5 g / 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 dietary fiber content on beer-like flavor In this example, it was verified whether a beer-like drinking response could be imparted by the amount of dietary fiber used. Specifically, 0 to 6.0 g / 100 ml of water-soluble dietary fiber and 0.13 g / 100 ml of fructose glucose liquid sugar are added to a 1.1% solution (containing malt extract) of a soybean protein degradation product, For each sample (non-alcohol), a sensory evaluation was performed on the beer-like flavor. A fermented malt beverage (alcohol concentration 5 v / v%, dietary fiber content 2.0 g / 100 ml) was used as a comparative control.

  The sensory evaluation was conducted by two panelists on whether there was a beer-like drinking response or a beer-like sharpness. The sensory evaluation was performed in five stages 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.

  It was confirmed that a beer-like drinking response can be imparted when the dietary fiber content is in the range of 1.0 to 4.0 g / 100 ml (test groups 3 to 5) in the presence of the soy protein degradation product. On the other hand, the sharpness like beer was not recognized in the test sections 3 to 5.

Example 2: Influence of alcoholic fermentation on beer-like flavor and purine body production In this example, whether or not the fermentation could give a beer-like sharpness was confirmed, and the influence of fermentation on purine body production was confirmed. Specifically, the degradation product of soybean protein is blended at 10 mg / 100 ml, and fructose-glucose liquid sugar, sucrose, and water-soluble food so that the amount of alcohol produced is 0 v / v% to 6.0 v / v%. A pre-fermentation solution (containing a malt extract) in which the amount of assimilable sugar was adjusted with fiber was prepared, and the pre-fermentation solution was fermented with brewer's yeast according to a conventional method for about 10 days so that no sugar remained. . After fermentation, water-soluble dietary fiber was added to the fermentation solution so as to be 4.0 g / 100 ml in all tests to produce a beer-taste fermented alcoholic beverage (sparkling liquor). Sensory evaluation was performed about the flavor like beer about each sample.

  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 amount of purine produced was measured by a method of detecting using LC-MS / MS after hydrolysis with perchloric acid. The results were as shown in the table below.

  It was confirmed that fermenting and crisp like beer can be imparted by fermenting the alcohol concentration to be 1.0 v / v% or more, and a beer-like balance can be imparted. On the other hand, when fermentation was advanced, the production amount of purine bodies increased, and the possibility that purine bodies zero (less than 0.5 mg / 100 ml) could not be achieved was recognized.

Example 3: Manufacture of a beer-taste beverage to which alcohol was added In this example, it was confirmed whether or not a beer-like flavor could be imparted by adding alcohol to a beer-taste fermented alcoholic beverage with a small amount of alcohol produced. Specifically, barley spirits were added to the sample of test group 16 (alcohol concentration 0.5 v / v%) and the sample of test group 17 (alcohol concentration 1.0 v / v%) produced in Example 2 according to the following table. A beer-taste beverage was prepared.

  Sensory evaluation was performed about the flavor like beer about each obtained sample. 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.

When barley spirits are added to a beer-taste beverage with an alcohol concentration of 1.0 v / v%, the beer-like drinking response and sharpness can be achieved within a final alcohol concentration range of 2.0 v / v% to 6.0 v / v%. It was confirmed that it was possible to impart beer-like balance. In particular, high evaluation was obtained for three evaluation items within the final alcohol concentration range of 3.0 v / v% to 5.0 v / v%. On the other hand, when barley spirits were added to a beer-taste beverage having an alcohol concentration of 0.5 v / v%, only a low evaluation was obtained for any of the evaluation items. From the above, in order to produce a beer-taste beverage that achieves zero-purine (less than 0.5 mg / 100 ml) and responds to beer-like drinking, beer-like sharpness and beer-like balance, the alcohol concentration is 1.0 v. It becomes clear that alcohol should be added to the beer-taste beverage fermented so that it may become more than / v% so that final alcohol concentration may be in the range of 2.0v / v%-6.0v / v%. It was.

Claims (4)

A method for producing a fermented alcoholic beverage of beer taste having a purine content of less than 0.5 mg / 100 ml and a sugar content of less than 0.5 g / 100 ml,
A pre-fermentation solution containing a carbon source, a nitrogen source and water-soluble dietary fiber (the pre-fermentation solution contains malt and / or ungerminated wheat) has an alcohol concentration of 1.0 v / v% to 5.0 v / v%. Fermented to prepare a fermentation broth, and then added alcohol to the fermentation broth to adjust the alcohol concentration to 2.0 v / v% to 10.0 v / v%. .   The manufacturing method of Claim 1 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 1 or 2, wherein the pre-fermentation liquid contains one or more kinds of cereal raw materials, proteins derived from cereal raw materials, and degradation products thereof as at least part of the nitrogen source. The alcohol added to the fermentation broth is one or more selected from the group consisting of spirits, vodka, rum, tequila, gin, shochu, brewing alcohol, and raw material alcohol. The manufacturing method according to claim 1.