JP6022773B2 - Plant raw material liquid and beverage and method related thereto - Google Patents

Description

  The present invention relates to plant raw material liquids and beverages and methods related thereto, and more particularly to the production of plant raw material liquids and beverages using yeast.

  Conventionally, Patent Document 1 describes a method for producing a malt beverage including fermenting wort with Lactobacillus amylolyticus or a related species thereof. Patent Document 2 describes a method for producing a fermented wort product characterized in that wort is fermented with Lactobacillus pentosus YIT10313 strain (FERM AP-21755).

JP 2011-041562 A JP 2010-155790 A

  However, in the above prior art, the flavor improvement of wort is not always sufficient. That is, for example, in the case of producing a beverage using wort without performing alcoholic fermentation, the wort off-flavor is detrimental to the flavor of the beverage, and the wort is peculiar to the alcoholic fermentation. The problem that the preferred flavor is not imparted has not been sufficiently solved.

  This invention is made | formed in view of the said subject, and makes it the objective to provide the plant raw material liquid and drink which the flavor improved effectively, and the method regarding these.

  The method according to an embodiment of the present invention for solving the above-described problem is to produce a second plant raw material liquid used for beverage production by contacting the first plant raw material liquid with a non-alcohol-producing yeast. It is characterized by including doing. ADVANTAGE OF THE INVENTION According to this invention, the method of manufacturing the plant raw material liquid which the flavor improved effectively can be provided.

  In the method, the non-alcohol-producing yeast is aerobic, and in the contact between the first plant raw material solution and the non-alcohol-producing yeast, first, the non-alcohol-producing yeast is aerobically cultured, and then Anaerobic culture of the non-alcohol-producing yeast may be performed.

  The method may further include manufacturing the beverage using the second plant raw material liquid. In this case, according to this invention, the method of manufacturing the drink which the flavor improved effectively can be provided.

  A plant raw material liquid according to an embodiment of the present invention for solving the above-described problems is manufactured by the above method. ADVANTAGE OF THE INVENTION According to this invention, the plant raw material liquid which the flavor improved effectively can be provided.

  A beverage according to an embodiment of the present invention for solving the above problems is manufactured by the above method. ADVANTAGE OF THE INVENTION According to this invention, the drink which the flavor improved effectively can be provided.

  The method according to an embodiment of the present invention for solving the above-mentioned problem is to reduce the off-flavor of the plant raw material liquid by bringing the plant raw material liquid used for producing a beverage into contact with a non-alcoholic yeast. It is characterized by. ADVANTAGE OF THE INVENTION According to this invention, the method of improving the flavor of a plant raw material liquid effectively can be provided.

  ADVANTAGE OF THE INVENTION According to this invention, the plant raw material liquid and drink which the flavor improved effectively, and the method regarding these can be provided.

In the Example which concerns on one Embodiment of this invention, it is explanatory drawing which shows an example of the result of having evaluated the foam characteristic of a sparkling non-alcoholic drink.

  Hereinafter, an embodiment of the present invention will be described. Note that the present invention is not limited to the present embodiment.

  The inventors of the present invention, as a result of intensive studies on the technical means for improving the flavor of the plant raw material liquid and the beverage produced using the plant raw material liquid, It was found that the flavor of the plant raw material liquid and beverage can be effectively improved by contacting with non-producing yeast, and the present invention has been completed.

  The method according to the present embodiment based on the inventors' unique knowledge (hereinafter referred to as “the present method”), for example, by contacting the first plant raw material liquid with non-alcohol-producing yeast, It is a method including manufacturing the 2nd plant raw material liquid used for manufacture. In this case, this method is good also as being a method of manufacturing the plant raw material liquid used for manufacture of a drink.

  The first plant raw material liquid is not particularly limited as long as it is a solution containing a plant raw material-derived component. That is, the first plant raw material liquid is prepared using a plant raw material. Specifically, a 1st plant raw material liquid is prepared by mixing a plant raw material and water (preferably hot water), for example, and extracting the component contained in the said plant raw material.

  The plant raw material is not particularly limited as long as it can be used for the production of beverages. For example, one or more selected from the group consisting of cereals, beans and potatoes and / or one or more selected from the group It is good also as what sprouted.

  The cereals may be, for example, one or more selected from the group consisting of barley, wheat, rice, and corn. That is, the plant raw material is, for example, one or more selected from the group consisting of barley, wheat, rice, corn, beans and potatoes and / or one or more selected from the group. It is good as well.

  Specifically, the first plant raw material liquid is, for example, a malt liquid containing a malt-derived component. The malt liquid is prepared using, for example, malt and / or malt extract.

  As malt, barley malt and / or wheat malt are preferably used. Barley malt and wheat malt are obtained by germinating barley and wheat, respectively. When malt is used, the malt liquid is prepared by mixing at least the malt and water (preferably hot water) and extracting the components contained in the malt.

  The malt liquid may be prepared by saccharification. In this case, the malt liquid is prepared by mixing malt and water (preferably hot water) and saccharifying the obtained mixed liquid. Saccharification is performed, for example, by maintaining a mixed solution containing malt and water at a temperature (for example, 30 to 80 ° C.) at which a digestive enzyme (eg, amylolytic enzyme or proteolytic enzyme) contained in the malt works.

  The malt extract is a composition containing a malt-derived component. That is, the malt extract is a malt extract obtained by extracting an extract containing sugar and nitrogen from the malt. In this case, the malt extract is prepared by extracting the extract from the malt with water (cold water or hot water). When using a malt extract, the malt liquid is prepared by mixing at least the malt extract and water (preferably hot water).

  The malt extract may be prepared by extracting the extract from the malt and then performing saccharification. The malt extract may be prepared by concentration after malt extraction or saccharification. As a malt extract, it is good also as using a commercially available malt extract.

  The first plant raw material liquid may be prepared by further using hops. In this case, the first plant raw material liquid is, for example, one or more selected from the group consisting of cereals, beans and potatoes and / or one or more selected from the group germinated, and hops It is prepared using

  Specifically, when the first plant raw material liquid is malt liquid, the malt liquid is mixed with at least malt and / or malt extract and water (preferably hot water), and hops are added to the obtained mixed liquid. And prepared by boiling. In this case, saccharification may be performed before hop addition.

  The first plant raw material liquid may be prepared without using malt and malt extract. Also in this case, the first plant raw material liquid may be prepared by further using hops.

  As described above, the first plant raw material liquid is produced without performing alcoholic fermentation. Therefore, the first plant raw material liquid does not substantially contain ethanol. That is, the ethanol content of the first plant raw material liquid is, for example, less than 1% by volume, and preferably less than 0.005% by volume.

  This method is good also as including the process of preparing a 1st plant raw material liquid, and not including the process of preparing a 1st plant raw material liquid. When this method does not include the step of preparing the first plant raw material liquid, in this method, the first plant raw material liquid prepared in advance as described above is used.

  One characteristic of this method is that the first plant raw material liquid as described above is brought into contact with non-alcohol-producing yeast. That is, in the present method, the flavor of the finally produced plant raw material liquid and / or beverage is effectively improved by bringing the first plant raw material liquid into contact with the non-alcohol-producing yeast. The effect of improving the flavor is, for example, as described later, reduction of off-flavor (for example, wort odor, grain odor, plant odor, caramel odor) of the first plant raw material liquid and / or the first plant raw material. It includes imparting a preferred flavor to the liquid (for example, a flavor derived from a component produced by metabolism of a non-alcohol-producing yeast).

  The non-alcohol-producing yeast is a yeast that does not substantially undergo alcoholic fermentation. That is, the non-alcohol-producing yeast is, for example, a yeast that does not substantially undergo alcoholic fermentation in a culture solution containing glucose.

  The non-alcohol-producing yeast is a yeast that does not substantially produce ethanol. That is, a non-alcohol-producing yeast is a yeast that does not substantially produce ethanol in a culture solution containing glucose, for example.

  The non-alcohol-producing yeast may be aerobic. In this case, the non-alcohol-producing yeast may be obligately aerobic (absolute aerobic). By using an aerobic non-alcoholic yeast, ethanol production can be effectively avoided.

  Non-alcohol-producing yeasts specifically include, for example, the genus Acaromyces, Agaricostilbum, Ambrosiozyma, Ascobotryozyma, Ascoidea, Aureobasidium, Auriculibuller, Babjeviella, Bannoa, Barnettozyma, Blastobotrys, Genus, Bulleribasidium, Bulleromyces, Candida, Cephaloascus, Chionosphaera, Colacogloea, Cryptococcus, Cryptotrichosporon, Cuniculitrema, Curvivibasidium, Cyrenella, CystoDiadio Dipodascus spp. , Genus Kurtzmanomyces, genus Kwoniella, genus Lalaria, genus Leucosporidiella, genus Leucosporidium, genus Lipomyces, genus Magnusiomyces Mastigobasidium, Metschnikowia, Mixia, Mrakia, Mrakiella, Myxozyma, Nadsonia, Naohidea, Occultifur, Ogataea, Papilotrema, Peterozyma, Phaffomyces, Pichia, Procay, Proca , Pseudozyma genus, Reniforma genus, Rhodosporidium genus, Rhodotorula genus, Saccharomycopsis genus, Saitoella genus, Sakaguchia genus, Saprochaete genus, Saturnispora spp. Genus, Sugiyamaella, Sympodiomycopsis, Taphrina, Tausonia, Tilletiaria, Tilletiopsis, Tremella, Trichosporon, Trigonopsis, Trimorphomyces, Udeniomyces, Ustilago, Wicherhamiella, Wickerhamomyces, and Yarrowia It may be one or more selected, preferably Cryptococcus genus, Debaryomyces genus, Galactomyces genus, Guehomyces , Pichia spp, Priceomyces genus Rhodotorula genus, may be at least one selected from the group consisting of Wickerhamiella genus and Yarrowia sp.

  The method for bringing the first plant raw material solution into contact with the non-alcohol-producing yeast is not particularly limited. For example, it is preferable to culture the non-alcohol-producing yeast in the first plant raw material solution.

  Moreover, as a result of intensive studies on the technical means relating to the contact between the first plant raw material solution and the non-alcohol-producing yeast, the inventors of the present invention have determined that the contact time is a predetermined time (a time that may vary depending on the type of yeast). By becoming longer, an undesirable flavor can be imparted to the plant raw material liquid and / or beverage to be finally produced, and further, the growth and / or metabolic activity of the yeast is reduced from the middle of the contact. By this, it discovered uniquely that the provision of the said unfavorable flavor could be avoided effectively.

  Therefore, in the present method, for example, when the non-alcohol-producing yeast is aerobic, in the contact between the first plant raw material solution and the non-alcohol-producing yeast, first, the non-alcoholic yeast is aerobically cultured, Subsequently, anaerobic culture of the non-alcohol-producing yeast may be performed.

  Specifically, for example, the first plant raw material liquid to which the aerobic alcohol non-producing yeast is added is accommodated in a culture container, and first, oxygen is supplied to the gas phase in the culture container (for example, the gas Aerobic culture of the yeast is performed while supplying a gas containing oxygen intermittently or continuously to the phase, and then the supply of oxygen to the gas phase is stopped (for example, the inside of the culture vessel is sealed) The yeast may be anaerobically cultured.

  Also, for example, first, in the culture vessel, the aerobic alcohol non-producing yeast is added to the first plant raw material solution in which oxygen is dissolved, and then the culture is started, and then the dissolved oxygen in the first plant raw material solution It is good also as culturing the said yeast, reducing a density | concentration. Also in this case, aerobic culture is performed at the initial stage of culture and anaerobic culture is performed at the later stage of culture.

  The dissolution of oxygen in the first plant raw material liquid is performed, for example, by blowing a gas containing oxygen into the first plant raw material liquid. The dissolved oxygen concentration in the first plant raw material solution at the start of the culture is not particularly limited as long as it is in a range that allows aerobic culture of non-alcohol-producing yeast (for example, 3 ppm or more, preferably 5 ppm or more). The first plant raw material liquid in which oxygen is saturated (for example, the dissolved oxygen concentration is 8 ppm) may be used.

  The method for reducing the dissolved oxygen concentration of the first plant raw material solution after the start of culture is not particularly limited. For example, after starting the culture, the culture is performed without newly supplying oxygen to the gas phase in the culture vessel. It is good also as performing (for example, culture | cultivating in the sealed culture container).

  Further, in this method, for example, in the contact between the first plant raw material solution and the non-alcohol-producing yeast, first, the culture is performed at the first temperature at which the yeast can grow, and then the culture temperature is increased to the yeast It is good also as reducing to 2nd temperature which cannot be performed, and culture | cultivating at the said 2nd temperature as it is. In this case, the first temperature is, for example, 5 to 35 ° C. The second temperature is, for example, 20 ° C. or lower (eg, −2 ° C. to 20 ° C.) and lower than the first temperature.

  In this method, for example, in the contact between the first plant raw material solution and the non-alcohol-producing yeast, the culture is started while growing the yeast in the first plant raw material solution, Before entering the stationary phase from the log phase, the metabolism and / or proliferation activity of the yeast may be reduced.

  In this case, the growth of non-alcohol-producing yeast may reduce the metabolism and / or growth activity of the yeast during the log phase. A method for reducing the metabolism and / or growth activity of a non-alcohol-producing yeast is not particularly limited. For example, as described above, an anaerobic environment of the yeast and / or the culture temperature is set to the yeast. It is good also as employ | adopting reducing to the temperature which cannot propagate.

  And in this method, a 2nd plant raw material liquid is obtained by performing contact with the above 1st plant raw material liquids and alcohol non-producing yeast. As described above, the second plant raw material liquid is obtained by culturing non-alcohol-producing yeast in the first plant raw material liquid and then removing the yeast.

  Thus, in this method, a 2nd plant raw material liquid is manufactured, without performing alcoholic fermentation. Therefore, the second plant raw material liquid does not substantially contain ethanol. That is, the ethanol content of the second plant raw material liquid is, for example, less than 1% by volume, and preferably less than 0.005% by volume.

  According to this method, the 2nd plant raw material liquid which the flavor improved effectively compared with the said 1st plant raw material liquid is manufactured by making a 1st plant raw material liquid contact with non-alcohol producing yeast. be able to.

  Therefore, the present method may be, for example, a method of reducing off-flavor (unfavorable flavor) of the plant raw material liquid by bringing the plant raw material liquid used for beverage production into contact with non-alcohol-producing yeast. Good.

  That is, in this method, the first plant raw material liquid is brought into contact with non-alcohol-producing yeast, whereby the off-flavor of the first plant raw material liquid is reduced as compared with that before the contact with the yeast. As a result, a second plant raw material liquid in which off-flavor is effectively reduced as compared with the first plant raw material liquid is obtained.

  The reduction of off-flavor in the present method may be, for example, to reduce grain odor and / or plant odor contained in the plant raw material liquid.

  That is, in this case, in this method, the first plant raw material liquid is brought into contact with the non-alcohol-producing yeast, so that the grain odor and / or the plant odor contained in the first plant raw material liquid is reduced with the yeast. Reduced compared to before contact. As a result, a second plant raw material liquid in which the grain odor and / or the plant odor is effectively reduced as compared with the first plant raw material liquid is obtained.

  The method may further include producing a beverage using the second plant raw material liquid. In this case, this method is a method for producing a beverage using the second plant raw material liquid obtained by bringing the first plant raw material liquid into contact with non-alcohol-producing yeast. And the drink concerning this embodiment (henceforth "this drink") is manufactured by this method.

  Specifically, in this method, for example, a second plant raw material and other raw materials (for example, one or more selected from the group consisting of sugars, dietary fiber, pigments, fragrances, acidulants, and sweeteners) This beverage is produced by mixing Thus, in this method, this drink is manufactured without performing alcoholic fermentation.

  Therefore, this drink manufactured by this method is a non-alcoholic drink, for example. A non-alcoholic beverage is a beverage having an ethanol content of less than 1% by volume. The ethanol content of the non-alcoholic beverage is not particularly limited as long as it is less than 1% by volume. For example, it may be less than 0.5% by volume, or may be less than 0.05% by volume, It is good also as being 0.005 volume% or less.

  The present beverage may be an alcoholic beverage. The alcoholic beverage is a beverage having an ethanol content of 1% by volume or more (alcohol content of 1 degree or more). The ethanol content of the alcoholic beverage is not particularly limited as long as it is 1% by volume or more, but may be, for example, 1 to 20% by volume.

  In this method, when manufacturing this drink which is an alcoholic drink, the said alcoholic drink is manufactured by mixing the 2nd plant raw material liquid and the aqueous solution containing ethanol or ethanol, for example. More specifically, for example, by mixing the second plant raw material liquid, the other raw materials described above, and ethanol or an aqueous ethanol solution, an alcoholic beverage is produced without performing alcoholic fermentation.

  The beverage may be a sparkling beverage or a non-foaming beverage. An effervescent beverage is a beverage having foam properties including foaming properties and foam retention properties. That is, effervescent beverages, for example, are beverages containing carbon dioxide gas, and when foamed into a container such as a glass, the foaming property that a layer of foam is formed at the top of the liquid surface, and the foam that is formed is constant It is a beverage having a foam-holding property that is maintained for more than an hour. The method for imparting effervescence to the beverage is not particularly limited, and for example, use of carbonated water and / or blowing of carbon dioxide gas is preferable. The sparkling beverage may be a sparkling alcoholic beverage or a sparkling non-alcoholic beverage.

  Non-effervescent beverages are beverages that do not have the above-mentioned foam characteristics. The non-foamable beverage may be a non-foamable alcoholic beverage or a non-foamable non-alcoholic beverage.

  According to this method, the first plant material solution is brought into contact with the yeast by using the second plant material solution obtained by bringing the first plant material solution into contact with the non-alcohol-producing yeast. Compared to beverages that are used and manufactured, the present beverage can be produced with an improved flavor.

  That is, in the present method, for example, a beverage having an off-flavor is effectively reduced as compared with a beverage produced by using the first plant raw material liquid without contacting with a non-alcoholic yeast. be able to.

  In this case, for example, the present beverage in which the grain odor and / or the plant odor is effectively reduced as compared with a beverage produced by using the first plant raw material liquid without contact with non-alcohol-producing yeast is produced. It is good to do.

  In addition, in this method, for example, compared to a beverage produced using the first plant raw material liquid without contacting with the non-alcoholic yeast, the first plant raw material liquid and the yeast are brought into contact with each other. The present beverage to which a unique preferable flavor (for example, a flavor derived from a component generated by metabolism of a non-alcohol-producing yeast) is imparted can be produced.

  Next, specific examples according to the present embodiment will be described.

[No alcohol-producing yeast]
37 strains of non-alcohol-producing yeast were used. That is, the genus Cryptococcus (1 type 1 strain / Cryptococcus humicola: JCM 1459), the genus Debaryomyces (4 types 6 strains / Debaryomyces carsonii: NBRC 1989 / Debaryomyces coudertii: NBRC 1817T / Debaryomyces maramus: NBRC 0668T, 10728 / Debaryomyces han 1751), Galactomyces genus (3 species 5 strains / Galactomyces citri-aurantii: NBRC 10821T, 10822T / Galactomyces reessii: NBRC 10823T / Galactomyces candidum: NBRC 4597, 21810), Guehomyces genus (1 species, 1 strain / Guehomyces pullulans: NBRC 0114) ), Pichia genus (1 type 1 strain / Pichia pseudocactophila: NBRC10730) Priceomyces genus (1 type 2 strain / Priceomyces melissophilus: NBRC1900T, 1901T), Rhodotorula genus (1 type 7 strain / Rhodotorula glutinis: NBRC 0395, 0697, 1099, 1240) 1241, 1501, 1503), Wickerhamiella genus (1 type 1 strain / Wickerhamiella domercqiae: NBRC 1857T) and Yarrowia genus (1 type 13 strain / Yarrowia lipolytica: NBRC 0746, 1209, 1457, 1542, 1550, 1551, 1631, 1632 , 1658, 1659, 1741, 17 42, 10073) was used. Of these 37 strains, 35 strains excluding Debaryomyces maramus and Debaryomyces hansenii were obligate aerobic yeasts (absolute aerobic yeasts).

[Preparation of plant raw material solution]
Two types of malt liquids (hereinafter referred to as “malt liquid A” and “malt liquid B”) corresponding to wort in the production of beer were prepared as plant raw material liquids. That is, hot water was added to barley malt and auxiliary materials (rice, corn starch, corn grits), saccharification was performed, and then hops were added to boil, and a mixed liquid after boiling was obtained as malt liquid A. Malt liquid B was obtained by diluting malt liquid A so that the extract concentration would be 5%, and further adding liquid sugar (0.85%) and yeast extract (0.1%).

[Contact between plant raw material solution and non-alcohol-producing yeast]
In an Erlenmeyer flask with a volume of 500 mL, in a 200 mL malt solution A or a malt solution B, the turbidity after addition of any one of the 37 strains described above to a non-alcohol-producing yeast strain was a predetermined value (660 nm absorbance = 0.015) was added. Then, the Erlenmeyer flask was placed on a shaker and cultured with shaking (rotation 120 rpm) at 12 ° C. in an air atmosphere. Moreover, the shaking culture was performed similarly using the malt liquid B except the culture | cultivation temperature being 20 degreeC.

  In each of these three types of shaking culture systems, a portion of the malt was collected at 18 hours, 42 hours, 66 hours, and 138 hours after the start of culture. The collected malt was centrifuged (3000 rpm, 4 ° C., 10 minutes), and the supernatant was collected.

  As a control, the malt liquid that had not been brought into contact with the non-alcohol-producing yeast was similarly centrifuged, and the supernatant was collected.

[sensory evaluation]
The sensory evaluation of the beverage produced using the collected supernatant was performed by two skilled panelists. That is, each supernatant and a commercially available effervescent non-alcoholic beverage produced using barley malt and hops are mixed and foamed so that the addition ratio of the supernatant is 9% by volume or 50% by volume. A non-alcoholic beverage was prepared, and sensory evaluation of the prepared effervescent non-alcoholic beverage was performed. Moreover, sensory evaluation of each supernatant itself (100 volume% of supernatant) was also performed.

  As a result, it was evaluated that the off-flavor was reduced in the malt liquid contacted with the non-alcohol-producing yeast as compared with the malt liquid not contacted with the yeast.

  Furthermore, when the genus Galactomyces was used, a fruity feeling derived from the ester component that was not found in the malt liquid not in contact with the yeast was obtained. Moreover, when Yarrowia genus was used, the flavor like mint and the flavor like chocolate which were not in the malt liquid which was not made to contact with the said yeast were obtained.

  Thus, it was confirmed that the flavor of the malt liquid and the beverage manufactured using the malt liquid is effectively improved by bringing the malt liquid into contact with non-alcohol-producing yeast.

  Further, such an improvement in flavor was particularly remarkable in the malt liquid collected at the initial stage of culture (for example, 1 to 72 hours from the start of culture). On the other hand, in the malt liquid collected in the late stage of culture (for example, 168 hours or more from the start of culture), there was a tendency that an undesirable flavor was imparted. In addition, the culture | cultivation time when the flavor improvement was obtained differed with the kind of alcohol non-producing yeast used.

[No alcohol-producing yeast]
Seven strains that gave particularly favorable effects in Example 1 described above were used.

  That is, NBRC 1631 strain (Yarrowia lipolytica), NBRC 1901T strain (Priceomyces melissophilus), NBRC 1857T strain (Wickerhamiella domercqiae), NBRC 10821T strain (Galactomyces citri-aurantii), NBRC 10823T strain (Galactomyces reessii), NBRC 1240 strain (Rini) ) And NBRC 1241 strain (Rhodotorula glutinis).

[Preparation of plant raw material solution]
As a plant raw material liquid, malt liquid A was prepared in the same manner as in Example 1 described above. Furthermore, air was sufficiently blown into the obtained malt liquid A to prepare oxygen-saturated malt liquid A.

[Contact between plant raw material solution and non-alcohol-producing yeast]
In a 500 mL graduated cylinder, oxygen-saturated yeast of any one of the seven strains described above was added at a concentration of 2.4% by volume to 500 mL of malt solution A saturated with oxygen. Then, a cotton plug was attached to the measuring cylinder, and static culture was performed at 20 ° C. in an air atmosphere.

  In this static culture system, a part of the malt was collected at the time of 1 day, 2 days, 3 days, 4 days, 5 days, 6 days or 7 days after the start of the culture. The collected malt was centrifuged (3000 rpm, 4 ° C., 10 minutes), and the supernatant was collected.

  As a control, the malt liquid that had not been brought into contact with the non-alcohol-producing yeast was similarly centrifuged, and the supernatant was collected.

[sensory evaluation]
The sensory evaluation of the beverage produced using the collected supernatant was performed by two skilled panelists. That is, each supernatant and a commercially available mineral water were mixed so that the addition ratio of the said supernatant might be 9 volume% or 50 volume%, and the non-foamable non-alcoholic drink was prepared.

  Further, by placing this non-foamable non-alcoholic beverage in a carbon dioxide atmosphere of 0.25 Pa for 24 hours, carbon dioxide gas was dissolved in the non-foamable non-alcoholic beverage to obtain a foamable non-alcoholic beverage. In addition, a sparkling non-alcoholic beverage was obtained by similarly dissolving carbon dioxide gas in each supernatant itself (100% by volume of the supernatant). And sensory evaluation of these effervescent non-alcoholic drinks was performed.

  As a result, in all effervescent non-alcoholic beverages manufactured using malt liquid contacted with non-alcohol-producing yeast, effervescent non-alcoholic beverages manufactured using malt liquid not contacted with the yeast As a result, it was evaluated that the off-flavor was effectively reduced.

  Among them, NBRC 1857T strain (Wickerhamiella domercqiae), NBRC 10821T strain (Galactomyces citri-aurantii), NBRC 10823T strain (Galactomyces reessii), NBRC 1240 strain (Rhodotorula glutinis) and NBRC 1241 strain (Rhodotorula glutinis) are used. The effect of reducing off-flavor was remarkable.

  Moreover, when these 5 strains were used, in addition to the remarkable off-flavor reduction effect, a preferred flavor not found in the malt liquid not in contact with the yeast was obtained.

  That is, when the NBRC 1857T strain (Wickerhamiella domercqiae) was used, a mild feeling and an appropriate malt feeling that were not found in the malt liquid not in contact with the yeast were imparted. In addition, when the NBRC 10821T strain (Galactomyces citri-aurantii) was used and when the NBRC 10823T strain (Galactomyces reessii) was used, a fruity feeling that was not found in the malt liquid not in contact with the yeast was imparted. In addition, when using the NBRC 1240 strain (Rhodotorula glutinis) and when using the NBRC 1241 strain (Rhodotorula glutinis), a spicy feeling and a refreshing feeling that was not found in the malt liquid not in contact with the yeast were given. .

  Moreover, in this example, unlike the case of Example 1 described above, malt liquid collected in a relatively long culture time (for example, 1 to 168 hours from the start of culture) is used by performing stationary culture. The flavor was also improved in the effervescent non-alcoholic beverage produced in the above.

  This effect is due to the cultivation of the yeast while reducing the dissolved oxygen concentration of the malt liquid by adding aerobic alcohol non-producing yeast to the malt liquid saturated with oxygen and performing stationary culture. It was considered a thing.

Comparative example

  The same test as in Example 2 was performed using lactic acid bacteria instead of the non-alcohol-producing yeast. As lactic acid bacteria, Lactobacillus delbrueckii subsp delbrueckii (L. delbrueckii) (4 strains) and Lactobacillus delbrueckii subsp lactis (L. lactis) (4 strains) were used.

  As a result, in sensory evaluation, the effect of contacting malt liquid with lactic acid bacteria did not reach the effect of contacting malt liquid with non-alcohol-producing yeast.

  That is, it was confirmed that by bringing the malt liquid into contact with non-alcohol-producing yeast, an effect of imparting a preferred flavor that cannot be obtained when lactic acid bacteria are used instead of the non-alcohol-producing yeast is obtained.

[No alcohol-producing yeast]
As the non-alcohol-producing yeast, 3 strains out of 5 strains that obtained particularly favorable effects in Example 2 described above were used. That is, NBRC 1857T strain (Wickerhamiella domercqiae), NBRC 10823T strain (Galactomyces reessii) and NBRC 1241 strain (Rhodotorula glutinis) were used.

[Preparation of plant raw material solution]
As a plant raw material liquid, a malt 100% malt liquid (hereinafter referred to as “malt liquid C”) was prepared in the same manner as the malt liquid A described above except that no auxiliary material was used. Further, air was sufficiently blown into the obtained malt liquid C to prepare oxygen-saturated wort.

[Contact between plant raw material solution and non-alcohol-producing yeast]
In a 10 L-volume plastic tank, oxygen-saturated yeast of any one of the three strains described above was added to 8 L of malt solution C saturated with oxygen at a concentration of 0.7% by volume. And the plastic tank was sealed and static culture was performed at 20 degreeC by the air atmosphere.

  In this static culture system, the malt was collected at 4 days after the start of the culture. The collected malt was centrifuged (3000 rpm, 4 ° C., 10 minutes), and the supernatant was collected.

  As a control, the malt liquid that had not been brought into contact with the non-alcohol-producing yeast was similarly centrifuged, and the supernatant was collected.

[sensory evaluation]
In the same manner as in Example 2 above, sensory evaluation of beverages produced using the collected supernatant was performed by 8 panelists. That is, in the same manner as in Example 2 described above, a plurality of effervescent non-alcoholic beverages were produced using any of the four types of supernatant, and sensory evaluation of each effervescent non-alcoholic beverage was performed.

  As a result, in all effervescent non-alcoholic beverages manufactured using malt liquid contacted with non-alcohol-producing yeast, effervescent non-alcoholic beverages manufactured using malt liquid not contacted with the yeast As a result, it was evaluated that the off-flavor was effectively reduced.

  In addition, in all effervescent non-alcoholic beverages produced using malt liquid contacted with non-alcohol-producing yeast, as in Example 2 described above, in addition to the remarkable off-flavor reduction effect, contact with the yeast A preferred flavor was obtained that was not obtained when using unmalted malt.

[Evaluation of foam properties]
Furthermore, the foam characteristics of the effervescent non-alcoholic beverage were evaluated. That is, as described above, any one of the four types of supernatant and a commercially available mineral water are mixed so that the addition ratio of the supernatant is 33% by volume, and further, carbon dioxide is dissolved to form four types of foaming. A non-alcoholic beverage was prepared, and the NIBEM value of each effervescent non-alcoholic beverage was measured.

  Here, the NIBEM value is used as an index value indicating the foam retention characteristics of sparkling beverages such as beer. The NIBEM value is evaluated as a time (seconds) until the height of foam formed when a sparkling beverage is poured into a predetermined container is reduced by a predetermined amount. The larger the NIBEM value, the better the foam holding property of the sparkling beverage.

  FIG. 1 shows the result of measuring the NIBEM value. In FIG. 1, the horizontal axis is the type of non-alcohol-producing yeast contacted with the malt (“1857T”, “10823T” or “1241”. “Non-contact” means that the malt was not contacted with non-alcohol-producing yeast. The vertical axis represents the NIBEM value (seconds).

  As shown in FIG. 1, all three types of effervescent non-alcoholic beverages manufactured using malt liquid contacted with non-alcohol-producing yeast are manufactured using malt liquid that is not in contact with the yeast. The NIBEM value was increased compared to the effervescent non-alcoholic beverage made (“non-contact”).

  That is, it was confirmed that the use of the malt liquid contacted with non-alcohol-producing yeast improves the foam characteristics of the effervescent non-alcoholic beverage as compared with the case of using the malt liquid not contacted with the yeast. It was.

[No alcohol-producing yeast]
NBRC 10823T strain (Galactomyces reessii) was used as a non-alcohol-producing yeast.

[Preparation of plant raw material solution]
As a plant raw material liquid, malt liquid C was prepared in the same manner as in Example 3 described above.

[Contact between plant raw material solution and non-alcohol-producing yeast]
First, aerobic culture was performed, and then anaerobic culture was performed. That is, shaking culture was performed in the early stage of culture, and then the shaking was stopped in the middle of the culture, followed by stationary culture in the later stage of the culture.

  Specifically, in a 500 mL baffled Erlenmeyer flask, alcohol non-producing yeast was added to 200 mL of malt liquid at a concentration such that the turbidity after addition was a predetermined value (660 nm absorbance = 0.015). Then, the Erlenmeyer flask was placed on a shaker, and shaking culture (rotation 120 rpm) was started at 20 ° C. in an air atmosphere. Next, when 24 hours or 48 hours passed after the start of shaking culture, shaking of the Erlenmeyer flask was stopped, and then stationary culture was performed.

  In each of the culture system in which the shaking was stopped after 24 hours of culture and the culture system in which the shaking was stopped after 48 hours of culture, the malt was collected at 81 hours after the start of the culture. The collected malt was centrifuged (3000 rpm, 4 ° C., 10 minutes), and the supernatant was collected.

  As a control, the malt liquid that had not been brought into contact with the non-alcohol-producing yeast was similarly centrifuged, and the supernatant was collected.

[sensory evaluation]
In the same manner as in Example 2 above, sensory evaluation of beverages produced using the collected supernatant was performed by two panelists. That is, in the same manner as in Example 2 described above, a plurality of effervescent non-alcoholic beverages were produced using any of the three types of supernatant, and sensory evaluation of each effervescent non-alcoholic beverage was performed.

  As a result, in all effervescent non-alcoholic beverages manufactured using malt liquid contacted with non-alcohol-producing yeast, effervescent non-alcoholic beverages manufactured using malt liquid not contacted with the yeast As a result, it was evaluated that the off-flavor was effectively reduced.

  In addition, in all effervescent non-alcoholic beverages produced using malt liquid contacted with non-alcohol-producing yeast, as in Example 2 described above, in addition to the remarkable off-flavor reduction effect, contact with the yeast The effect that the preferable flavor which cannot be obtained when the malt liquid which was not made to use was provided was also acquired.

  In addition, the number of non-alcohol-producing yeasts in the culture broth at the time of 81 hours of culture was higher when shaking culture was stopped at 48 hours than when shaking culture was stopped at 24 hours. The effects of reducing the off-flavor and imparting a preferred flavor described above were more remarkable when shaking culture was stopped at 24 hours than when shaking culture was stopped at 48 hours. Therefore, it was considered preferable that the aerobic culture time is not too long and / or the non-alcohol-producing yeast does not grow too much.

Claims (5)

The first plant raw material malt is at least one selected from the group consisting of Cryptococcus genus, Debaryomyces genus, Galactomyces genus, Guehomyces genus, Pichia genus, Priceomyces genus, Rhodotorula genus, Wickerhamiella genus and Yarrowia genus Producing a second plant raw material liquid used in the production of a beverage by contacting with a non-alcohol-producing yeast. Claims in contact with the front Symbol said alcohol non-producing yeast and the first plant raw material liquid is first subjected to aerobic culture of the alcohol non-producing yeast, then and performing anaerobic culture of the alcohol non-producing yeast The method according to 1 . The method according to claim 1 or 2, characterized by further comprising preparing the beverage using said second plant raw material liquid. A malt liquid which is a plant raw material liquid used for the production of beverages is selected from the group consisting of Cryptococcus genus, Debaryomyces genus, Galactomyces genus, Guehomyces genus, Pichia genus, Priceomyces genus, Rhodotorula genus, Wickerhamiella genus and Yarrowia genus 1 A method of reducing off-flavor of the plant raw material liquid by contacting with a non-alcohol-producing yeast that is a seed or more. In the contact between the plant raw material solution and the non-alcohol-producing yeast, first, the aerobic culture of the non-alcohol-producing yeast is performed, and then the anaerobic culture of the non-alcohol-producing yeast is performed. The method of claim 4, wherein the method is reduced.

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