JP5917166B2 - Method for producing fermented malt beverage - Google Patents
Method for producing fermented malt beverage Download PDFInfo
- Publication number
- JP5917166B2 JP5917166B2 JP2012013299A JP2012013299A JP5917166B2 JP 5917166 B2 JP5917166 B2 JP 5917166B2 JP 2012013299 A JP2012013299 A JP 2012013299A JP 2012013299 A JP2012013299 A JP 2012013299A JP 5917166 B2 JP5917166 B2 JP 5917166B2
- Authority
- JP
- Japan
- Prior art keywords
- fermentation
- added
- fermented
- days
- sample
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 27
- 235000021577 malt beverage Nutrition 0.000 title claims description 26
- 238000000855 fermentation Methods 0.000 claims description 82
- 230000004151 fermentation Effects 0.000 claims description 82
- 108091005804 Peptidases Proteins 0.000 claims description 23
- 239000004365 Protease Substances 0.000 claims description 23
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 claims description 22
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 22
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 claims description 22
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 17
- 239000002994 raw material Substances 0.000 claims description 11
- 239000000523 sample Substances 0.000 description 26
- 101000836529 Brevibacillus brevis Alpha-acetolactate decarboxylase Proteins 0.000 description 24
- 102000004190 Enzymes Human genes 0.000 description 24
- 108090000790 Enzymes Proteins 0.000 description 24
- 102100027269 Fructose-bisphosphate aldolase C Human genes 0.000 description 24
- 229940088598 enzyme Drugs 0.000 description 24
- 238000012360 testing method Methods 0.000 description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 19
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 19
- 235000013405 beer Nutrition 0.000 description 18
- 238000001816 cooling Methods 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 17
- 235000019634 flavors Nutrition 0.000 description 17
- 230000006641 stabilisation Effects 0.000 description 16
- 238000011105 stabilization Methods 0.000 description 16
- 239000000047 product Substances 0.000 description 15
- 239000007788 liquid Substances 0.000 description 13
- 238000000034 method Methods 0.000 description 12
- 230000032683 aging Effects 0.000 description 10
- 238000009835 boiling Methods 0.000 description 10
- 235000008694 Humulus lupulus Nutrition 0.000 description 9
- 239000013068 control sample Substances 0.000 description 8
- 238000007796 conventional method Methods 0.000 description 7
- 230000006866 deterioration Effects 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 238000012494 forced degradation Methods 0.000 description 5
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 description 4
- 239000002244 precipitate Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical class N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- GFAZHVHNLUBROE-UHFFFAOYSA-N hydroxymethyl propionaldehyde Natural products CCC(=O)CO GFAZHVHNLUBROE-UHFFFAOYSA-N 0.000 description 3
- 235000020094 liqueur Nutrition 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 125000001500 prolyl group Chemical group [H]N1C([H])(C(=O)[*])C([H])([H])C([H])([H])C1([H])[H] 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000004904 shortening Methods 0.000 description 3
- 235000015096 spirit Nutrition 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- VUQLHQFKACOHNZ-UHFFFAOYSA-N 2-Aceto-2-hydroxybutanoate Chemical compound CCC(O)(C(C)=O)C(O)=O VUQLHQFKACOHNZ-UHFFFAOYSA-N 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 1
- 238000012870 ammonium sulfate precipitation Methods 0.000 description 1
- 235000011130 ammonium sulphate Nutrition 0.000 description 1
- UTXSFKPOIVELPQ-SFHVURJKSA-N benzyl n-[2-[(2s)-2-[(4-nitrophenyl)carbamoyl]pyrrolidin-1-yl]-2-oxoethyl]carbamate Chemical compound C1=CC([N+](=O)[O-])=CC=C1NC(=O)[C@H]1N(C(=O)CNC(=O)OCC=2C=CC=CC=2)CCC1 UTXSFKPOIVELPQ-SFHVURJKSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000004899 c-terminal region Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004890 malting Methods 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- XLMFDCKSFJWJTP-UHFFFAOYSA-N pentane-2,3-diol Chemical compound CCC(O)C(C)O XLMFDCKSFJWJTP-UHFFFAOYSA-N 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- -1 prunalase Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Landscapes
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Description
本発明は、発酵麦芽飲料の製造工程において必須であった熟成工程及び安定化工程を行わず、従来よりも非常に短期間で発酵麦芽飲料を製造する方法に関する。 The present invention relates to a method for producing a fermented malt beverage in a much shorter period of time than in the prior art, without performing the aging step and the stabilization step that were essential in the production process of the fermented malt beverage.
ビール等の発酵工程を要する飲料においては、醸造期間を短縮することにより、さらなる設備投資を要することなく製造能力を増加させることができる。醸造期間を短縮化する方法として様々な手段が検討されてきた。その中の一つに、高温発酵が挙げられる。発酵温度を高くすることにより、発酵時間を短くすることができる。但し、発酵温度を上げることにより香味が大きく変化し、品質が大きく変わってしまうという難点があった。 For beverages that require a fermentation process, such as beer, the production capacity can be increased without requiring further capital investment by shortening the brewing period. Various means have been studied as a method for shortening the brewing period. One of them is high temperature fermentation. The fermentation time can be shortened by increasing the fermentation temperature. However, there is a drawback that the flavor is greatly changed and the quality is greatly changed by raising the fermentation temperature.
一方で、酵素剤を使用することにより、高温発酵を必要とせずに醸造工程を短縮する方法もある。例えば、発酵工程においてα−アセト乳酸脱炭酸酵素（ＡＬＤＣ）を使用する方法がある（例えば、特許文献１〜３参照。）。発酵において、酵母がアミノ酸を生成する際に生じるα−アセト乳酸やα−アセトヒドロキシ酪酸は、菌体外に排出されたのちに化学反応を受けて、ジアセチルや２，３ペンタンジオンになる。ジアセチルや２，３ペンタンジオンはＶＤＫと総称される、不快臭の原因物質である。ＶＤＫは、再度酵母に取り込まれ、還元されることにより無臭化される。そこで、通常は発酵工程後に７〜１０日間程度の熟成工程を設け、十分な量のＶＤＫを酵母に取り込ませ、還元させている。ＡＬＤＣは、菌体外に放出されたα−アセト乳酸を直接アセトインに加水分解する酵素である。従って、ＡＬＤＣを発酵工程時に発酵液に添加することにより、ＶＤＫが菌体外で還元されるため、ＶＤＫ還元を主目的とする熟成工程の期間を短縮することができる。 On the other hand, there is also a method of shortening the brewing process without using high-temperature fermentation by using an enzyme agent. For example, there exists a method of using (alpha) -acetolactic acid decarboxylase (ALDC) in a fermentation process (for example, refer patent documents 1-3). In fermentation, α-acetolactic acid and α-acetohydroxybutyric acid produced when yeast produces amino acids are subjected to a chemical reaction after being discharged out of the cells to become diacetyl or 2,3-pentanedione. Diacetyl and 2,3-pentanedione are substances that cause unpleasant odors, collectively called VDK. VDK is re-incorporated into yeast and debridged by being reduced. Therefore, an aging process of about 7 to 10 days is usually provided after the fermentation process, and a sufficient amount of VDK is incorporated into the yeast and reduced. ALDC is an enzyme that directly hydrolyzes α-acetolactic acid released outside the cells into acetoin. Therefore, by adding ALDC to the fermentation broth during the fermentation process, VDK is reduced outside the cells, so that the period of the ripening process whose main purpose is VDK reduction can be shortened.
その他、ビール等のビールテイスト飲料の製造において使用される酵素剤として、プロリン特異的プロテアーゼが挙げられる。当該酵素は、プロリン残基のＣ末端を特異的に切断する酵素である。製品における寒冷混濁を防ぐため、通常は、冷却した後、５日間以上の安定化期間を設けた後、濾過を行う。寒冷混濁は、タンパク質中のプロリン残基とポリフェノールの相互作用により、引き起こされる。そこで、プロリン特異的プロテアーゼを発酵液に添加することにより、タンパク質−ポリフェノール結合のネットワークの広がりが抑制され、混濁が生じにくくなることが知られている（例えば、特許文献４参照。）。 In addition, proline specific protease is mentioned as an enzyme agent used in manufacture of beer taste drinks, such as beer. The enzyme is an enzyme that specifically cleaves the C-terminus of a proline residue. In order to prevent cold turbidity in the product, usually, after cooling, filtration is performed after a stabilization period of 5 days or more is provided. Cold turbidity is caused by the interaction of proline residues in the protein and polyphenols. Therefore, it is known that by adding a proline-specific protease to the fermentation broth, the spread of the protein-polyphenol bond network is suppressed and turbidity is less likely to occur (see, for example, Patent Document 4).
本発明は、熟成工程及び安定化工程を行わず、従来よりも非常に短期間で発酵麦芽飲料を製造する方法を提供することを目的とする。 An object of this invention is to provide the method of manufacturing a fermented malt drink in a very short period of time rather than performing a ripening process and a stabilization process.
本発明者は、上記課題を解決すべく鋭意研究した結果、発酵麦芽飲料の製造において、発酵工程を、ＡＬＤＣ及びプロリン特異的プロテアーゼを添加して行うことにより、熟成工程及び安定化工程を行わずとも、品質が良好な発酵麦芽飲料を製造し得ることを見出し、本発明を完成させた。 As a result of earnest research to solve the above problems, the present inventor did not perform the aging step and the stabilization step by adding the ALDC and proline specific protease in the fermentation step in the production of the fermented malt beverage. Both have found that fermented malt beverages of good quality can be produced and have completed the present invention.
すなわち、本発明は、
（１） 麦芽を原料として用い、
発酵工程において、発酵液中に、α−アセト乳酸脱炭酸酵素及びプロリン特異的プロテアーゼを添加し、
発酵工程終了後、直ちに発酵液を冷却した後に濾過し、
発酵工程終了時点から濾過開始時点までが３日間以内であり、
前記プロリン特異的プロテアーゼの添加量が０．０２５〜０．０５Ｕ／Ｌであることを特徴とする発酵麦芽飲料の製造方法、
（２） 前記α−アセト乳酸脱炭酸酵素の添加量が４００〜４０００Ｕ／Ｌであることを特徴とする、前記（１）の発酵麦芽飲料の製造方法、
を提供するものである。
That is, the present invention
(1) Using malt as a raw material,
In the fermentation process, α-acetolactic acid decarboxylase and proline-specific protease are added to the fermentation broth,
Immediately after the completion of the fermentation process, the fermentation broth is cooled and then filtered.
Until the filtration at the start from the fermentation process at the end is Ri der within three days,
The method of manufacturing fermented malt beverages amount of the proline specific protease is characterized 0.025~0.05U / L der Rukoto,
(2) The method for producing a fermented malt beverage according to (1) above, wherein the amount of α-acetolactic acid decarboxylase added is 400 to 4000 U / L ,
Is to provide.
本発明の発酵麦芽飲料の製造方法により、それぞれ１０日間程度を要していた熟成工程及び安定化工程を行わずとも、従来法と同様に不快臭が少なく、かつ寒冷混濁が充分に抑制された発酵麦芽飲料を製造することができる。すなわち、本発明の発酵麦芽飲料の製造方法により、良好な品質の発酵麦芽飲料を、従来よりも非常に短期間で醸造することができる。 According to the method for producing a fermented malt beverage of the present invention, the unpleasant odor and the cold turbidity were sufficiently suppressed as in the conventional method, without performing the aging step and the stabilization step, which each required about 10 days. A fermented malt beverage can be produced. That is, a fermented malt beverage having a good quality can be brewed in a much shorter time than before by the method for producing a fermented malt beverage of the present invention.
本発明及び本願明細書において、発酵麦芽飲料とは、原料として麦芽を使用し、発酵工程を経て製造される飲料である。本発明の発酵麦芽飲料の製造方法（以下、「本発明の製造方法」ということがある。）により製造される発酵麦芽飲料は、アルコール飲料であってもよく、アルコール含量が１容量％未満であるいわゆるノンアルコール飲料又はローアルコール飲料であってもよい。その他、麦芽を原料とし、発酵工程を経て製造された飲料を、アルコール含有蒸留液と混和して得られたリキュール類であってもよい。アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、スピリッツ等の一般に蒸留酒に分類されるものを用いることができる。本発明の製造方法により製造される発酵麦芽飲料としては、ビールテイスト飲料であることが好ましい。具体的には、ビール、発泡酒、ビール又は発泡酒をアルコール含有蒸留液と混和して得られたリキュール類等が挙げられる。 In this invention and this-application specification, a fermented malt drink is a drink manufactured using a malt as a raw material and undergoing a fermentation process. The fermented malt beverage produced by the method for producing a fermented malt beverage of the present invention (hereinafter sometimes referred to as “the production method of the present invention”) may be an alcoholic beverage, and the alcohol content is less than 1% by volume. Some so-called non-alcoholic beverages or low-alcoholic beverages may be used. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and those generally classified as spirits such as spirits can be used. The fermented malt beverage produced by the production method of the present invention is preferably a beer-taste beverage. Specific examples include liqueurs obtained by mixing beer, happoshu, beer or happoshu with an alcohol-containing distillate.
本発明の製造方法は、麦芽を原料として用い、発酵工程において、発酵液中に、ＡＬＤＣ及びプロリン特異的プロテアーゼを添加し、発酵工程終了後、直ちに発酵液を冷却した後に濾過し、発酵工程終了時点から濾過開始時点までが３日間以内であることを特徴とする。発酵工程を、ＡＬＤＣの存在下で行うことにより、品質を損なうことなく、熟成期間を省略できる。また、同じく発酵工程をプロリン特異的プロテアーゼの存在下で行うことにより、品質を損なうことなく、冷却後の安定化期間を省略することができる。すなわち、両酵素を併用することによって、発酵工程終了後に発酵液を直ちに冷却した後、発酵工程終了時点から３日間以内に濾過を開始したとしても、不快臭が少なく、寒冷混濁も抑制された発酵麦芽飲料を製造することができる。 The production method of the present invention uses malt as a raw material, and in the fermentation process, ALDC and proline-specific protease are added to the fermentation broth. After the fermentation process, the fermentation broth is immediately cooled and filtered, and the fermentation process is completed. From the time point to the filtration start time point is within 3 days. By performing the fermentation process in the presence of ALDC, the aging period can be omitted without impairing the quality. Similarly, by performing the fermentation step in the presence of a proline-specific protease, the stabilization period after cooling can be omitted without losing quality. That is, by using both enzymes together, the fermentation liquor is cooled immediately after the fermentation process is completed, and even if the filtration is started within 3 days from the end of the fermentation process, the fermentation has less unpleasant odor and suppressed cold turbidity. A malt beverage can be produced.
本発明において用いられるＡＬＤＣとしては、加水分解反応によりα−アセト乳酸やα−アセトヒドロキシ酪酸からアセトインや２，３ペンタンジオールを生成する触媒活性を有する酵素であれば、特に限定されるものではなく、各種生物由来のＡＬＤＣを使用することができる。例えば、市販されているＡＬＤＣのうち、いずれの酵素を用いても良く、またこれらを組み合わせて用いることもできる。 The ALDC used in the present invention is not particularly limited as long as it is an enzyme having a catalytic activity for producing acetoin or 2,3-pentanediol from α-acetolactic acid or α-acetohydroxybutyric acid by hydrolysis reaction. ALDCs derived from various organisms can be used. For example, any enzyme among commercially available ALDCs may be used, or these may be used in combination.
本発明において用いられるプロリン特異的プロテアーゼとしては、プロリン残基のＣ末端を特異的に切断する触媒活性を有する酵素であれば、特に限定されるものではなく、各種生物由来のプロリン特異的プロテアーゼを使用することができる。例えば、市販されているプロリン特異的プロテアーゼのうち、いずれの酵素を用いても良く、またこれらを組み合わせて用いることもできる。 The proline-specific protease used in the present invention is not particularly limited as long as it is an enzyme having a catalytic activity for specifically cleaving the C-terminal of a proline residue, and proline-specific proteases derived from various organisms. Can be used. For example, any commercially available proline-specific protease may be used, or these may be used in combination.
ＡＬＤＣ及びプロリン特異的プロテアーゼは、両酵素の存在下で発酵が行えればよく、発酵開始時点までに添加していてもよく、発酵工程の途中で発酵液に添加してもよい。また、一度に使用するＡＬＤＣ及びプロリン特異的プロテアーゼを全量添加してもよく、複数回に分けて添加してもよい。また、両酵素をそれぞれ別個に添加してもよく、同時に添加してもよい。本発明においては、両酵素とも、仕込工程後発酵開始時までの間に添加されることが好ましい。 ALDC and proline-specific protease may be fermented in the presence of both enzymes, may be added by the start of fermentation, or may be added to the fermentation broth during the fermentation process. In addition, the total amount of ALDC and proline-specific protease used at one time may be added, or may be added in multiple portions. Further, both enzymes may be added separately or simultaneously. In the present invention, both enzymes are preferably added after the preparation step and before the start of fermentation.
ＡＬＤＣ及びプロリン特異的プロテアーゼの添加量は、それぞれによる酵素反応が充分に行われる量であれば特に限定されるものではなく、使用する酵素の種類や力価、発酵温度や発酵時間等を考慮して適宜決定することができる。例えば、発酵液に添加するＡＬＤＣの量は、３００Ｕ／Ｌ以上であることが好ましく、４００〜４０００Ｕ／Ｌであることがより好ましい。発酵液に添加するプロリン特異的プロテアーゼの量は、０．０１Ｕ／Ｌ以上であることが好ましく、０．０２５〜０．２Ｕ／Ｌであることがより好ましく、０．０２５〜０．０５Ｕ／Ｌであることがさらに好ましい。なお、１ＵのＡＬＤＣは、α−アセト乳酸を脱炭酸させて１分間に１μｍｏｌのアセトインを生成するために要する酵素量を意味する。また、１Ｕのプロリン特異的プロテアーゼは、基質としてＺ−Ｇｌｙ−Ｐｒｏ−ｐＮＡ（カルボベンゾキシ−グリシル−プロリル−パラニトロアニリド）を用い、基質濃度が０．３７ｍＭ、３７℃、ｐＨ４．６である反応条件下で、基質を切断して１分間に１μｍｏｌのｐ−ニトロアニリド（ｐＮＡ）を生成するために要する酵素量を意味する。 The amount of ALDC and proline-specific protease added is not particularly limited as long as each enzyme reaction is sufficiently performed. Considering the type and titer of the enzyme used, fermentation temperature, fermentation time, etc. Can be determined as appropriate. For example, the amount of ALDC added to the fermentation broth is preferably 300 U / L or more, and more preferably 400 to 4000 U / L. The amount of proline-specific protease added to the fermentation broth is preferably 0.01 U / L or more, more preferably 0.025 to 0.2 U / L, and 0.025 to 0.05 U / L. More preferably. In addition, 1U ALDC means the amount of enzyme required to decarboxylate α-acetolactic acid to produce 1 μmol of acetoin per minute. Further, 1U proline-specific protease uses Z-Gly-Pro-pNA (carbobenzoxy-glycyl-prolyl-paranitroanilide) as a substrate, and the substrate concentration is 0.37 mM, 37 ° C., pH 4.6. It means the amount of enzyme required to cleave the substrate under reaction conditions to produce 1 μmol of p-nitroanilide (pNA) per minute.
本発明の製造方法は、発酵工程においてＡＬＤＣ及びプロリン特異的プロテアーゼを添加すること以外は、ビールや発泡酒等の発酵麦芽飲料を製造するための一般的な方法を採用することができる。例えば、本発明の製造方法は、仕込、発酵、冷却、濾過、充填の工程で行うことができる。 The manufacturing method of this invention can employ | adopt the general method for manufacturing fermented malt drinks, such as beer and a sparkling liquor, except adding ALDC and a proline specific protease in a fermentation process. For example, the production method of the present invention can be performed in the steps of preparation, fermentation, cooling, filtration, and filling.
まず、仕込工程として、麦芽を含む発酵原料から麦汁を調製する。具体的には、まず、麦芽若しくはその破砕物、必要に応じて麦芽以外の発酵原料、及び原料水を仕込槽に加えて混合してマイシェを調製する。マイシェの調製は、マイシェを３５〜７０℃で２０〜９０分間保持する等、常法により行うことができる。その後、当該マイシェを徐々に昇温して所定の温度で一定期間保持することにより、麦芽由来の酵素やマイシェに添加した酵素を利用して、澱粉質を糖化させる。糖化処理後、７６〜７８℃で１０分間程度保持した後、マイシェを麦汁濾過槽にて濾過することにより、透明な麦汁を得る。 First, wort is prepared from the fermentation raw material containing malt as a preparation process. Specifically, first, malt or a crushed product thereof, fermentation raw materials other than malt as required, and raw water are added to a charging tank and mixed to prepare a miche. The preparation of the miche can be performed by a conventional method such as holding the miche at 35 to 70 ° C. for 20 to 90 minutes. Thereafter, the starch is gradually saccharified using the malt-derived enzyme or the enzyme added to the cheese, by gradually raising the temperature of the meat and holding it at a predetermined temperature for a certain period of time. After the saccharification treatment, the mixture is kept at 76 to 78 ° C. for about 10 minutes, and then the mash is filtered in a wort filtration tank to obtain transparent wort.
本発明において用いられる麦芽は、一般的な製麦処理により、大麦等を発芽させたものを用いることができる。具体的には、収穫された大麦、小麦、燕麦等を、水に浸けて適度に発芽させた後、熱風により焙燥することにより、麦芽を製造することができる。麦芽は常法により破砕してもよい。 The malt used in the present invention may be a germinated barley or the like by a general malting process. Specifically, malt can be produced by immersing harvested barley, wheat, buckwheat, etc. in water and allowing them to germinate appropriately, followed by drying with hot air. The malt may be crushed by a conventional method.
麦芽以外の発酵原料として、例えば、大麦、小麦、コーンスターチ、コーングリッツ、米、こうりゃん等の澱粉質原料や、液糖や砂糖等の糖質原料がある。ここで、液糖とは、澱粉質を酸又は糖化酵素により分解、糖化して製造されたものであり、主にグルコース、マルトース、マルトトリオース等が含まれている。 Examples of fermentation raw materials other than malt include starchy raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and sugar raw materials such as liquid sugar and sugar. Here, the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like.
マイシェには、発酵原料以外にも、必要に応じて、α−アミラーゼ、プルナラーゼ、グルコアミラーゼ等の糖化酵素やプロテアーゼ等の酵素剤を添加することができる。その他、本発明の効果を阻害しない限りにおいて、スパイスやハーブ類、果物等を添加してもよい。 In addition to the fermentation raw material, an enzyme agent such as a saccharifying enzyme such as α-amylase, prunalase, or glucoamylase, or a protease can be added to the miche. In addition, spices, herbs, fruits and the like may be added as long as the effects of the present invention are not impaired.
糖化処理時の温度や時間は、添加した酵素の種類やマイシェの量、目的とする発酵麦芽飲料の品質等を考慮して、適宜決定することができる。例えば、６０〜７２℃にて３０〜９０分間保持することにより行うことができる。 The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme added, the amount of miche, the quality of the target fermented malt beverage, and the like. For example, it can be performed by holding at 60 to 72 ° C. for 30 to 90 minutes.
その他、麦芽の一部、大麦の一部又は全部、及び温水を仕込釜に加えて混合して調製したマイシェを、糖化処理した後、前述の仕込槽で糖化させたマイシェと混合したものを、麦汁濾過槽にて濾過することにより麦汁を得てもよい。 In addition, a portion of malt, a part or all of barley, and a miche prepared by adding hot water to a charging kettle and mixing, after saccharification treatment, mixed with mash saccharified in the above-mentioned charging tank, You may obtain wort by filtering in a wort filtration tank.
得られた麦汁は煮沸される。煮沸方法及びその条件は、適宜決定することができる。煮沸処理前又は煮沸処理中に、ハーブや香料等を適宜添加することにより、所望の香味を有する発酵麦芽飲料を製造することができる。 The resulting wort is boiled. The boiling method and its conditions can be determined as appropriate. A fermented malt beverage having a desired flavor can be produced by appropriately adding herbs, fragrances and the like before or during the boiling process.
本発明においては、煮沸処理前又は煮沸処理中に、ホップを添加することが好ましい。ホップの存在下で煮沸処理することにより、ホップの風味・香気を煮出することができる。ホップの添加量、添加態様（例えば数回に分けて添加するなど）及び煮沸条件は、適宜決定することができる。 In the present invention, it is preferable to add hops before or during the boiling process. By boiling in the presence of hops, the flavor and aroma of hops can be boiled out. The addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.
煮沸した麦汁を、ワールプールと呼ばれる沈殿槽に移し、煮沸により生じたホップ粕や凝固したタンパク質等を除去しておくことが好ましい。その後、プレートクーラーにより適切な発酵温度まで冷却する。冷麦汁は、そのまま発酵工程に供してもよく、所望のエキス濃度に調整した後に発酵工程に供してもよい。 It is preferable to transfer the boiled wort to a precipitation tank called a whirlpool to remove hop koji, coagulated protein, and the like produced by boiling. Then, it cools to an appropriate fermentation temperature with a plate cooler. Cold wort may be used for the fermentation process as it is, or may be used for the fermentation process after adjusting to a desired extract concentration.
次いで発酵工程として、冷麦汁に酵母を接種して、発酵タンクに移し、発酵を行う。発酵期間は通常６〜１０日間であり、酵母が資化できるエキス分が１％未満となり、発酵が終了する。発酵に用いる酵母は特に限定されるものではなく、通常、酒類の製造に用いられる酵母の中から適宜選択して用いることができる。上面発酵酵母であってもよく、下面発酵酵母であってもよいが、大型醸造設備への適用が容易であることから、下面発酵酵母であることが好ましい。なお、ＡＬＤＣ及びプロリン特異的プロテアーゼを発酵開始時点までに添加する場合、両酵素は、酵母接種前の冷麦汁に添加してもよく、エキス濃度を調整した後酵母接種前の冷麦汁に添加してもよく、酵母と共に添加してもよい。 Next, as a fermentation process, the cold wort is inoculated with yeast, transferred to a fermentation tank, and subjected to fermentation. The fermentation period is usually 6 to 10 days, and the amount of extract that can be assimilated by the yeast is less than 1%, and the fermentation is completed. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities. In addition, when ALDC and proline specific protease are added by the start of fermentation, both enzymes may be added to cold wort before yeast inoculation, and after adjusting the extract concentration, add to cold wort before yeast inoculation. It may be added together with yeast.
本発明においては、発酵工程終了後、得られた発酵液を直ちに０℃程度の低温にまで冷却する。さらに、冷却後の発酵液を濾過することにより酵母及びタンパク質等を除去して、目的の発酵麦芽飲料を得ることができる。本発明の製造方法においては、熟成工程と、冷却後の安定化期間が不要であるため、発酵工程終了後、発酵液を直ちに所望の温度にまで冷却した後、速やかに濾過することができる。例えば、通常の醸造設備の場合、発酵液は１〜２日間かけて冷却されるが、この場合、発酵工程終了時点から濾過開始時点までを３日間以内に、好ましくは２日間以内にすることができる。 In the present invention, after completion of the fermentation process, the obtained fermentation broth is immediately cooled to a low temperature of about 0 ° C. Furthermore, the target fermented malt beverage can be obtained by filtering the fermented liquid after cooling to remove yeast and proteins. In the production method of the present invention, the aging step and the stabilization period after cooling are unnecessary, and therefore, after the fermentation step, the fermentation broth can be immediately cooled to a desired temperature and then quickly filtered. For example, in the case of ordinary brewing equipment, the fermentation liquid is cooled over 1 to 2 days. In this case, the time from the end of the fermentation process to the start of filtration should be within 3 days, preferably within 2 days. it can.
また、酵母による発酵工程以降の工程において、例えばスピリッツと混和することにより、酒税法におけるリキュール類を製造することができる。得られた発酵麦芽飲料は、通常、充填工程により瓶詰めされて、製品として出荷される。 Moreover, the liqueur in liquor tax law can be manufactured in the process after the fermentation process by yeast, for example by mixing with spirits. The obtained fermented malt beverage is usually bottled by a filling process and shipped as a product.
本発明の製造方法により、製造工程が従来になく大幅に短縮されるのみではなく、ホップ香やエステル香に優れ、爽やかな香味が改善された発酵麦芽飲料を製造することができる。発酵工程においてＡＬＤＣ及びプロリン特異的プロテアーゼを併用することによって、最終製品のホップ香やエステル香といった特定の香味品質を改善し得る理由は明らかではないが、プロリン特異的プロテアーゼの作用により充分量のポリフェノール類が最終製品中に安定的に溶解していることに加えて、醸造工程が大幅に短縮されたために香味成分の損失が充分に抑制されたことによる、予期せぬ相乗効果によるものと推察される。その他、発酵工程において両酵素が並存していることにより、それぞれ単独で存在していた場合には生じなかったような何らかの影響を、直接香味成分に与えている可能性もある。 The production method of the present invention can produce a fermented malt beverage that is not only significantly shortened in production steps but also excellent in hop flavor and ester flavor and improved in refreshing flavor. Although it is not clear why the specific flavor quality such as hop flavor and ester flavor of the final product can be improved by combining ALDC and proline specific protease in the fermentation process, a sufficient amount of polyphenols can be obtained by the action of proline specific protease. In addition to stable dissolution in the final product, the brewing process has been greatly shortened, and the loss of flavor components is sufficiently suppressed, which is presumed to be due to an unexpected synergistic effect. The In addition, since both enzymes coexist in the fermentation process, there is a possibility that the flavor component is directly affected by some kind of effect that does not occur when each enzyme is present alone.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。
なお、以下の実施例等において、ＶＤＫ総量、強制劣化濁度、及びＮＩＢＥＭ値は、ＥＢＣ（European Brewery Convention）のＡｎａｌｙｔｉｃａ−ＥＢＣ標準法に準じて行った。また、サンプルを入れたセル中に飽和硫安溶液を一定量ずつ添加し、濁度の増加を側方散乱光方式の濁度計で測定し、測定曲線の直線部の延長線とＸ軸との交点を求め、当該交点のサンプル１０ｍＬ当たりの硫安添加量を、ＳＡＳＰＬ（Ｓａｔｕｒａｔｅｄ Ａｍｍｏｎｉｕｍ Ｓｕｌｆａｔｅ Ｐｒｅｃｉｐｉｔａｔｉｏｎ Ｌｉｍｉｔ）値とした。
EXAMPLES Next, although an Example and a reference example are shown and this invention is demonstrated further in detail, this invention is not limited to a following example etc.
In the following examples and the like, the VDK total amount, forced turbidity turbidity, and NIBEM value were determined in accordance with the Analytical-EBC standard method of EBC (European Brewery Convention). Also, a certain amount of saturated ammonium sulfate solution was added to the cell containing the sample, and the increase in turbidity was measured with a side-scattered light turbidimeter. The intersection was determined, and the amount of ammonium sulfate added per 10 mL of the sample at the intersection was defined as a SASPL (Saturated Ammonium Sulfate Precipitation Limit) value.
［参考例１］
２００Ｌスケールの仕込設備を用いて、ビールの製造を行った。まず、仕込槽に、４０ｋｇの麦芽の粉砕物、及び１６０Ｌの仕込水を投入し、常法に従って糖化液を製造した。得られた糖化液を麦汁ろ過槽を用いて濾過し、得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去した後、約１０℃に冷却した。試験サンプルには、ＡＬＤＣ（ケリー社製、製品名：Ｂｉｏｍａｔ ＤＡＲ）を冷麦汁に対して３８００Ｕ／Ｌ添加した。対照サンプルには何も添加しなかった。両サンプルの発酵液をそれぞれ異なる発酵槽に導入し、ビール酵母を接種し、約１０℃で８日間発酵させた後、得られた発酵液を２日間かけて−１℃にまで冷却させた。冷却後の発酵液を濾過することにより、ビールを得た。
得られたビールのＶＤＫ総量（ｐｐｍ）、強制劣化濁度（ＥＢＣ）、及びＮＩＢＥＭ値（秒）を測定した。測定結果を表１に示す。
[Reference Example 1]
Beer was produced using a 200 L scale preparation facility. First, 40 kg of malt pulverized product and 160 L of charged water were put into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10 ° C. To the test sample, 3800 U / L of ALDC (manufactured by Kelly, product name: Biomat DAR) was added to cold wort. Nothing was added to the control sample. The fermented liquors of both samples were introduced into different fermenters, inoculated with brewer's yeast, fermented at about 10 ° C. for 8 days, and then the obtained fermented liquid was cooled to −1 ° C. over 2 days. Beer was obtained by filtering the fermented liquid after cooling.
VDK total amount (ppm), forced deterioration turbidity (EBC), and NIBEM value (second) of the obtained beer were measured. The measurement results are shown in Table 1.
この結果、ＡＬＤＣを添加した試験サンプルでは、熟成工程が省略されていたにも関わらず、対照サンプルよりも遥かにＶＤＫの含有量が低減されていた。一方で、強制劣化濁度やＮＩＢＥＭ値は両サンプルで大きな違いはなかったことから、その他の品質特性に対するＡＬＤＣを添加したことによる影響は観察されなかった。 As a result, in the test sample to which ALDC was added, the content of VDK was significantly reduced compared to the control sample, even though the aging step was omitted. On the other hand, the forced deterioration turbidity and NIBEM values were not significantly different between the two samples, and thus no effect of adding ALDC to other quality characteristics was observed.
［実施例１］
２００Ｌスケールの仕込設備を用いて、ビールの製造を行った。まず、仕込槽に、３０ｋｇの麦芽の粉砕物、１０ｋｇの液糖、及び１６０Ｌの仕込水を投入し、常法に従って糖化液を製造した。得られた糖化液を麦汁ろ過槽を用いて濾過し、得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去した後、約１０℃に冷却した。冷麦汁に対して、ＡＬＤＣ（ケリー社製、製品名：Ｂｉｏｍａｔ ＤＡＲ）を３８００Ｕ／Ｌと、プロリン特異的プロテアーゼ（以下、「ＰｒＰ」と略記する。）（ＤＳＭ社製、製品名：Ｂｒｅｗｅｒｓ Ｃｌａｒｅｘ）を０、０．０２５、０．０５、０．１、又は０．２Ｕ／Ｌを添加した。各サンプルの発酵液をそれぞれ異なる発酵槽に導入し、ビール酵母を接種し、約１０℃で８日間発酵させた後、得られた発酵液を２日間かけて−１℃にまで冷却させた。冷却後直ちに発酵液を濾過することにより、ビールを得た。本実施例においては、１０日間でビールが製造できた。
得られたビールの強制劣化濁度（ＥＢＣ）、ＳＡＳＰＬ値（ｍＬ）及びＮＩＢＥＭ値（秒）を測定した。測定結果を表２に示す。
[Example 1]
Beer was produced using a 200 L scale preparation facility. First, 30 kg of malt pulverized product, 10 kg of liquid sugar, and 160 L of charged water were charged into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10 ° C. For cold wort, ALDC (product name: Biomat DAR) 3800 U / L and proline-specific protease (hereinafter abbreviated as “PrP”) (product name: Brewers Clarkex) Was added at 0, 0.025, 0.05, 0.1, or 0.2 U / L. The fermented liquor of each sample was introduced into different fermenters, inoculated with brewer's yeast, and fermented at about 10 ° C. for 8 days, and then the obtained fermented liquid was cooled to −1 ° C. over 2 days. The beer was obtained by filtering the fermented liquid immediately after cooling. In this example, beer could be produced in 10 days.
The forced deterioration turbidity (EBC), SASPL value (mL), and NIBEM value (second) of the obtained beer were measured. The measurement results are shown in Table 2.
この結果、冷却後の安定化期間がなかったため、ＰｒＰを添加しなかった試験１サンプルでは強制劣化濁度が７．２と高かった。これに対して、ＰｒＰを添加した試験２〜５サンプルでは、強制劣化濁度０．１と非常に低かった。さらに、ＰｒＰの添加量が多くなるほど、ＳＡＳＰＬ値が上昇した。但し、泡持ちの指標であるＮＩＢＥＭ値はＰｒＰの添加量が多くなるほど低下する傾向にあった。 As a result, since there was no stabilization period after cooling, the forced degradation turbidity was as high as 7.2 in Test 1 sample to which PrP was not added. On the other hand, in the test 2-5 samples to which PrP was added, the forced deterioration turbidity was very low as 0.1. Furthermore, the SASPL value increased as the amount of PrP added increased. However, the NIBEM value, which is an index of foam retention, tended to decrease as the amount of PrP added increased.
［実施例２］
試験サンプルでは、ＰｒＰを冷麦汁に０．０２５Ｕ／Ｌとなるように添加し、対照サンプルでは、仕込槽に０．０２５Ｕ／Ｌとなるように添加した以外は、実施例１と同様にしてビールを製造した。得られたビールの強制劣化濁度（ＥＢＣ）、ＳＡＳＰＬ値（ｍＬ）及びＮＩＢＥＭ値（秒）を測定した。測定結果を表３に示す。この結果、ＰｒＰを仕込工程で添加した対照サンプルでは、発酵工程開始時点で添加した試験サンプルよりも、強制劣化濁度が大きく、かつＳＡＳＰＬ値が小さく、製品の低温安定性に劣っていた。
[Example 2]
In the test sample, PrP was added to the cold wort to be 0.025 U / L, and in the control sample, beer was added in the same manner as in Example 1 except that it was added to the charging tank to be 0.025 U / L. Manufactured. The forced deterioration turbidity (EBC), SASPL value (mL), and NIBEM value (second) of the obtained beer were measured. Table 3 shows the measurement results. As a result, in the control sample to which PrP was added in the charging step, the forced deterioration turbidity was larger and the SASPL value was lower than the test sample added at the start of the fermentation step, and the low temperature stability of the product was inferior.
［実施例３］
２００Ｌスケールの仕込設備を用いて、ビールの製造を行った。まず、仕込槽に、３０ｋｇの麦芽の粉砕物、１０ｋｇの液糖、及び１６０Ｌの仕込水を投入し、常法に従って糖化液を製造した。得られた糖化液を麦汁ろ過槽を用いて濾過し、得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去した後、約１０℃に冷却した。冷麦汁に対して、ＡＬＤＣ（ケリー社製、製品名：Ｂｉｏｍａｔ ＤＡＲ）を３８００Ｕ／Ｌと、ＰｒＰ（ＤＳＭ社製、製品名：Ｂｒｅｗｅｒｓ Ｃｌａｒｅｘ）を０．０２５又は０．０５Ｕ／Ｌを添加した。各サンプルの発酵液をそれぞれ異なる発酵槽に導入し、ビール酵母を接種し、約１０℃で８日間発酵させた後、得られた発酵液を２日間かけて−１℃にまで冷却させた後、−１℃で４日間保存した。発酵終了時点、冷却完了時点（発酵終了後２日目）、及び冷却後４日経過時点（発酵終了後６日目）において、各サンプルからそれぞれ測定用のサンプルを一部分取した。各測定用サンプルは、濾過した後、強制劣化濁度（ＥＢＣ）、ＳＡＳＰＬ値（ｍＬ）及びＮＩＢＥＭ値（秒）を測定した。測定結果を表４に示す。
[Example 3]
Beer was produced using a 200 L scale preparation facility. First, 30 kg of malt pulverized product, 10 kg of liquid sugar, and 160 L of charged water were charged into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10 ° C. ALDC (manufactured by Kelly, product name: Biomat DAR) 3800 U / L and PrP (manufactured by DSM, product name: Brewers Clarkex) 0.025 or 0.05 U / L were added to the cold wort. After introducing the fermented liquor of each sample into different fermenters, inoculating brewer's yeast and fermenting at about 10 ° C for 8 days, the obtained fermented liquid was cooled to -1 ° C over 2 days. And stored at -1 ° C for 4 days. A sample for measurement was partially taken from each sample at the end of fermentation, the end of cooling (2 days after the end of fermentation), and the 4th day after the end of cooling (6 days after the end of fermentation). After each sample for measurement was filtered, forced degradation turbidity (EBC), SASPL value (mL), and NIBEM value (second) were measured. Table 4 shows the measurement results.
この結果、いずれの時点においても、ＰｒＰ添加量が０．０２５のサンプルと０．０５Ｕ／Ｌのサンプルとでは、強制劣化濁度、ＳＡＳＰＬ値及びＮＩＢＥＭ値はほぼ同等であった。また、発酵終了後冷却前では、強制劣化濁度が大きく、ＳＡＳＰＬ値も小さかったが（試験１及び２サンプル）、冷却後には、強制劣化濁度が大幅に低下し、ＳＡＳＰＬ値も上昇していた（試験３及び４サンプル）。冷却完了後−１℃で４日間経過時点のサンプル（試験５及び６サンプル）は、強制劣化濁度、ＳＡＳＰＬ値及びＮＩＢＥＭ値において、冷却完了後の試験３及び４サンプルとほぼ同等であった。これらの結果から、発酵工程においてＰｒＰを添加した場合には、発酵後冷却することにより低温安定性を改善することができ、かつこの改善効果は、冷却後に低温で一定期間維持せずとも得られることがわかった。 As a result, at any time point, the forced degradation turbidity, the SASPL value, and the NIBEM value were almost the same for the sample with the PrP addition amount of 0.025 and the sample with 0.05 U / L. In addition, the forced degradation turbidity was large and the SASPL value was small (test 1 and sample 2) before cooling after the completion of fermentation, but after cooling, the forced degradation turbidity was greatly reduced and the SASPL value was also increased. (Test 3 and 4 samples). The samples (tests 5 and 6) at the time of lapse of 4 days at -1 ° C. after the completion of cooling were almost equivalent to the test 3 and 4 samples after completion of cooling in forced turbidity, SASPL value and NIBEM value. From these results, when PrP is added in the fermentation process, low-temperature stability can be improved by cooling after fermentation, and this improvement effect can be obtained without maintaining for a certain period at low temperature after cooling. I understood it.
［実施例４］
２００Ｌスケールの仕込設備を用いて、発泡酒の製造を行った。まず、仕込槽に、２０ｋｇの麦芽の粉砕物、２０ｋｇの液糖、及び１６０Ｌの仕込水を投入し、常法に従って糖化液を製造した。得られた糖化液を麦汁ろ過槽を用いて濾過し、得られた麦汁にホップを添加した後、煮沸した。次いで、麦汁を沈降槽に移して沈殿物を分離、除去した後、約１０℃に冷却した。試験１サンプル及び試験２サンプルでは、冷麦汁に対して、ＡＬＤＣ（ケリー社製、製品名：Ｂｉｏｍａｔ ＤＡＲ）を３８００Ｕ／Ｌと、ＰｒＰ（ＤＳＭ社製、製品名：Ｂｒｅｗｅｒｓ Ｃｌａｒｅｘ）を０．０２５Ｕ／Ｌを添加した。対照サンプルでは、冷麦汁に対して、前記ＡＬＤＣを３８００Ｕ／Ｌのみ添加した。各サンプルの発酵液をそれぞれ異なる発酵槽に導入し、ビール酵母を接種し、約１０℃で８日間発酵させた後、得られた発酵液を２日間かけて−１℃にまで冷却させた。試験１サンプルは冷却完了時点（発酵終了後２日目）に、試験２サンプル及び対照サンプルは冷却後４日間の安定化期間経過時点（発酵終了後６日目）に、発酵液を濾過することにより、発泡酒を得た。
[Example 4]
Happoshu was produced using a 200 L scale charging facility. First, 20 kg of malt pulverized product, 20 kg of liquid sugar, and 160 L of charged water were charged into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Next, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10 ° C. In the test 1 sample and the test 2 sample, ALDC (manufactured by Kelly, product name: Biomat DAR) is 3800 U / L and PrP (manufactured by DSM, product name: Brewers Clarkex) is 0.025 U / L with respect to the cold wort. L was added. In the control sample, only 3800 U / L of the ALDC was added to the cold wort. The fermented liquor of each sample was introduced into different fermenters, inoculated with brewer's yeast, and fermented at about 10 ° C. for 8 days, and then the obtained fermented liquid was cooled to −1 ° C. over 2 days. Filter the fermentation broth at the end of cooling for Test 1 sample (2 days after the end of fermentation), and for the test 2 sample and control sample at the end of the stabilization period of 4 days after cooling (6 days after the end of fermentation). As a result, Happoshu was obtained.
得られた発泡酒の強制劣化濁度（ＥＢＣ）、ＳＡＳＰＬ値（ｍＬ）及びＮＩＢＥＭ値（秒）を測定した。測定結果を表５に示す。この結果、ＰｒＰを添加した試験１サンプル及び試験２サンプルは、対照サンプルよりも強制劣化濁度が顕著に低かったが、ＮＩＢＥＭ値は大きな差はなかった。また、安定化期間があった試験２サンプルと安定化期間がなかった試験１サンプルは、強制劣化濁度とＮＩＢＥＭ値がいずれもほぼ同等であった。よって、これらの結果から、ビールに対して行った実施例３と同様に、本発明の方法により、安定化期間がなくても、低温安定性が良好な発泡酒が製造できることがわかった。 Forced deterioration turbidity (EBC), SASPL value (mL), and NIBEM value (second) of the resulting sparkling liquor were measured. Table 5 shows the measurement results. As a result, the test 1 sample and the test 2 sample to which PrP was added had significantly lower forced turbidity than the control sample, but the NIBEM value was not significantly different. In addition, the test 2 sample having the stabilization period and the test 1 sample having no stabilization period had almost the same aging turbidity and NIBEM value. Therefore, from these results, it was found that, as in Example 3 performed on beer, the method of the present invention can produce a sparkling liquor with good low-temperature stability even without a stabilization period.
さらに、各発泡酒について、８名の専門パネルにより、香味についての官能検査を行った。評価は、主に爽やかなスッキリした香味について行い、０、１、２、３点の４段階（爽やかさをほとんど感じない場合を０とし、非常に強く感じる場合を３とした。）で行った。官能評価の結果を表５に示す。なお、パネルから複数挙げられたコメントを、表中の「コメント」欄に示す。コメントの末尾の数字は、当該コメントをしたパネルの数を示す。この結果、ＰｒＰを添加し、安定化期間を省略した試験１サンプルは、ＰｒＰを添加せずに安定化期間を設けた対照サンプルとほぼ同等の爽やかなスッキリとした香味であった。特に、試験１サンプルは、その他のサンプルよりもホップ香やエステル香が高かった。これらの結果から、本発明の製造方法により、熟成期間及び安定化期間を省略できるのみならず、新鮮な麦と青いホップの香の高い、スッキリした味わいの優れた香味品質を有する発酵麦芽飲料が製造できることがわかった。 Furthermore, for each sparkling sake, a sensory test on the flavor was performed by eight professional panels. The evaluation was performed mainly on a refreshing and refreshing flavor, and was performed in four stages of 0, 1, 2, and 3 (0 was set when the feeling of freshness was hardly felt, and 3 was set when it felt very strong). . The results of sensory evaluation are shown in Table 5. A plurality of comments from the panel are shown in the “Comments” column of the table. The number at the end of the comment indicates the number of panels that made the comment. As a result, the test 1 sample in which PrP was added and the stabilization period was omitted had a refreshing and refreshing flavor almost equal to the control sample in which the stabilization period was provided without adding PrP. In particular, Test 1 sample had a higher hop flavor and ester flavor than the other samples. From these results, according to the production method of the present invention, not only the aging period and the stabilization period can be omitted, but also a fermented malt beverage having a high flavor of fresh wheat and blue hops and a refreshing taste. I found that it can be manufactured.
本発明の発酵麦芽飲料の製造方法により、熟成工程及び安定化工程を行わず、従来よりも非常に短期間で発酵麦芽飲料を製造できるため、当該製造方法及びそれにより製造された発酵麦芽飲料は、ビールをはじめとする、麦芽を原料とするビールテイスト飲料の製造分野で利用が可能である。 According to the method for producing a fermented malt beverage of the present invention, a fermented malt beverage can be produced in a very short period of time without performing an aging step and a stabilization step. Therefore, the production method and the fermented malt beverage produced thereby are: It can be used in the field of manufacturing beer-taste beverages made from malt, including beer.
Claims (2)
発酵工程において、発酵液中に、α−アセト乳酸脱炭酸酵素及びプロリン特異的プロテアーゼを添加し、
発酵工程終了後、直ちに発酵液を冷却した後に濾過し、
発酵工程終了時点から濾過開始時点までが３日間以内であり、
前記プロリン特異的プロテアーゼの添加量が０．０２５〜０．０５Ｕ／Ｌであることを特徴とする発酵麦芽飲料の製造方法。 Using malt as a raw material,
In the fermentation process, α-acetolactic acid decarboxylase and proline-specific protease are added to the fermentation broth,
Immediately after the completion of the fermentation process, the fermentation broth is cooled and then filtered.
Until the filtration at the start from the fermentation process at the end is Ri der within three days,
Method for producing fermented malt beverages amount of the proline specific protease is characterized 0.025~0.05U / L der Rukoto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012013299A JP5917166B2 (en) | 2012-01-25 | 2012-01-25 | Method for producing fermented malt beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012013299A JP5917166B2 (en) | 2012-01-25 | 2012-01-25 | Method for producing fermented malt beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2013150577A JP2013150577A (en) | 2013-08-08 |
| JP5917166B2 true JP5917166B2 (en) | 2016-05-11 |
Family
ID=49047551
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012013299A Active JP5917166B2 (en) | 2012-01-25 | 2012-01-25 | Method for producing fermented malt beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5917166B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259035A (en) * | 2018-10-17 | 2019-01-25 | 宁波希诺亚海洋生物科技有限公司 | The method for preventing the cold muddiness of beverage |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EA027567B9 (en) * | 2012-12-11 | 2017-10-31 | ДСМ АйПи АССЕТС Б.В. | Process for the preparation of a storage-stable beverage |
| JP6336263B2 (en) * | 2013-11-07 | 2018-06-06 | サッポロビール株式会社 | Method for determining production conditions of raw material liquid, raw material liquid, sparkling beverage and production method thereof |
| JP6612016B2 (en) * | 2014-04-24 | 2019-11-27 | アサヒビール株式会社 | Non-fermented beer-taste beverage and method for producing the same |
| JP2016178896A (en) * | 2015-03-24 | 2016-10-13 | オリオンビール株式会社 | Beer-like fermented alcoholic beverage |
| JP2017012092A (en) * | 2015-07-01 | 2017-01-19 | アサヒビール株式会社 | Malt fermented beverage |
| JP2017046627A (en) * | 2015-09-01 | 2017-03-09 | アサヒビール株式会社 | Fermented malt beverage |
| JP2019030343A (en) * | 2018-12-04 | 2019-02-28 | アサヒビール株式会社 | Non-fermented beer taste beverage and manufacturing method therefor |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DK194990D0 (en) * | 1990-08-16 | 1990-08-16 | Novo Nordisk As | ALDC DERIVATIVES AND USE THEREOF |
| ATE266087T1 (en) * | 2000-12-07 | 2004-05-15 | Dsm Ip Assets Bv | METHOD FOR PREVENTING OR REDUCING HAZARDITY IN BEVERAGES |
| CA2647327C (en) * | 2006-07-13 | 2016-02-23 | Dsm Ip Assets B.V. | Improved brewing process |
-
2012
- 2012-01-25 JP JP2012013299A patent/JP5917166B2/en active Active
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109259035A (en) * | 2018-10-17 | 2019-01-25 | 宁波希诺亚海洋生物科技有限公司 | The method for preventing the cold muddiness of beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2013150577A (en) | 2013-08-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5917166B2 (en) | Method for producing fermented malt beverage | |
| JP5658489B2 (en) | Method for producing fermented malt beverage | |
| CA2647327C (en) | Improved brewing process | |
| JP2020000260A (en) | Fermented malt beverage and manufacturing method therefor | |
| JP5763416B2 (en) | Method for producing low alcohol fermented malt beverage | |
| US8147884B2 (en) | Sparkling alcoholic beverage and process for producing the same | |
| JP2009028007A (en) | Method for producing malt alcoholic drink | |
| JP2017046627A (en) | Fermented malt beverage | |
| JP6105277B2 (en) | Method for producing beer-taste beverage | |
| JP2017012092A (en) | Malt fermented beverage | |
| JP5882707B2 (en) | Method for producing beer-taste beverage | |
| WO2019026490A1 (en) | Method for producing beer-taste beverage, and method for improving flavor of beer-taste beverage | |
| US20100055236A1 (en) | Method for Making Beer | |
| JP2018086026A (en) | Beer-like alcoholic beverage | |
| JP7049821B2 (en) | Method for manufacturing beer-like fermented malt beverage and method for improving foam retention of beer-like fermented malt beverage | |
| JP5855579B2 (en) | Process for producing beer-like sparkling fermented beverages with high pyruvic acid content | |
| JP3455162B2 (en) | Happoshu production method | |
| KR20210021366A (en) | Method for making grain-based beverages from malt and malt roots | |
| JP7007200B2 (en) | How to make fermented alcoholic beverages | |
| JP7323730B1 (en) | Fermented beer-taste beverage and method for producing the same | |
| JP2023064993A (en) | Fermentation beer-like sparkling drink, and production method of the same | |
| JP2016063843A (en) | Producing method of beer taste beverage | |
| JP2023042249A (en) | Beer-like fermented malt beverage | |
| JP2023047095A (en) | Beer taste beverage, and its production method and flavor improvement method | |
| WO2018179725A1 (en) | Malt beverage having suppressed grain odor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20141127 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20141128 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150917 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20151006 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151117 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20151118 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160322 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160406 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5917166 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |