JP6594514B2 - Production method of sparkling beverage including the step of adding soy sauce cake - Google Patents

Description

  The present invention relates to a method for producing a sparkling beverage including a step of adding soy sauce cake.

  In the production of soy sauce, a large amount of soy sauce cake, a by-product, is discharged when squeezing moromi. Since this soy sauce cake contains a lot of water and salt, most of it has been disposed of as industrial waste by ocean input or incineration, and only a small portion has been effectively used.

  However, according to the Food Recycling Law enforced in 2000, soy sauce makers were obliged to reduce and recycle soy sauce cake. At present, most of the soy sauce cake is handled as waste such as incineration (conversion to thermal energy), and a part is only usefully used as fertilizer or livestock feed.

  However, since soy sauce cake has a high salt concentration, there is a concern that dioxins are generated when incineration is performed, and there is a problem that the incinerator is easily corroded.

  And when using soy sauce cake as a livestock feed, it will lead to the salt supply of livestock and become an effective method of use, but since its usage is extremely small, Only a part of it could be used effectively, but it did not lead to a radical solution to the problem of processing soy sauce cake that was discharged in large quantities.

  This soy sauce cake contains many nutritional components such as proteins, peptides, amino acids, carbohydrates, lipids, fibers, saponins, fat-soluble vitamins (E, K1), and isoflavones. Thus, focusing on its high nutritional value, use as a food material (Patent Document 1), use as a raw material for producing saponin having an antioxidant pharmacological action (Patent Document 2), and the like have been reported so far. ing.

  By the way, in general, beer is produced by subjecting malt obtained by germinating barley (starch is saccharified with an enzyme (amylase)) to alcohol fermentation with beer yeast. In recent years, in Japan, production of beer-taste beverages such as happoshu, new genre (third beer), and non-alcohol beer has increased, and recently, cherry (creek) and wood strawberries (Frankoise) The market for Belgian beer made by adding fruits such as

  The role of foam in sparkling beverages such as beer and sparkling liquor is mainly to prevent the escape of carbon dioxide from the beverage, the role as a lid to prevent deterioration, the fragrance by foaming, the comfort of foaming sound There is a taste of appearance, and it is important to improve the foam retention of sparkling beverages.

  For example, Patent Document 3 discloses a method of adding nitrogen gas to beer, but in order to add nitrogen gas to a sparkling beverage such as beer, a large-scale device is required, which is problematic in terms of cost. there were.

Japanese Patent Laid-Open No. 3-76552 JP 57-163331 A Japanese Patent Laid-Open No. 10-287393

  The subject of this invention is providing the sparkling beverage which improved the effective utilization of soy sauce lees, and foam retention.

  As a result of intensive studies to solve the above problems, the present inventor has found that a sparkling beverage including a step of adding soy sauce cake improves foam retention. The present invention has been completed based on such findings.

That is, the present invention is as follows.
Item 1.
A method for producing a sparkling beverage, comprising a step of adding soy sauce cake.
Item 2.
The production method according to the preceding item, wherein the soy sauce cake has been desalted.
Item 3.
The production method according to the preceding item, wherein the salt concentration of the soy sauce cake is 4% by weight or less.
Item 3-1.
The manufacturing method of the preceding clause whose salt concentration of the said soy sauce cake is 0.001 to 4 weight%.
Item 4.
The method according to the preceding item, wherein the step of adding the soy sauce cake is before fermentation with yeast.
Item 5.
The method according to the preceding item, wherein the step of adding the soy sauce cake is before the step of boiling or at the step of boiling.
Item 5-1.
Saccharifying malt or grains containing malt;
Adding the soy sauce cake and hops to the sugar solution obtained by the saccharification step and boiling;
Cooling the sugar solution obtained by boiling; and inoculating the sugar solution with brewer's yeast and fermenting;
The manufacturing method of the preceding clause containing.
Item 6.
The manufacturing method according to the preceding item, wherein the step of adding the soy sauce cake is after the first boiling step of boiling by adding hops to the sugar solution.
Item 6-1.
The manufacturing method according to the preceding item, wherein the boiling step includes a second boiling step of adding and boiling the soy sauce cake after the first boiling step of boiling by adding hops to the sugar solution.
Item 7.
The production method according to the preceding item, wherein the step of adding the soy sauce cake is before the step of saccharification or during the step of saccharification.
Item 7-1.
The production method according to the preceding item, wherein the saccharification step includes a step of adding the soy sauce cake.
Item 8.
The production method according to the preceding item, wherein the sparkling beverage is beer or sparkling liquor.
Item 9.
A sparkling beverage with improved foam retention obtained by the production method described in the preceding item.
Item 9-1.
A beer with improved foam retention obtained by the production method described in the preceding item.
Item 10.
A sparkling beverage with soy sauce cake.
Item 10-1.
Beer with added soy sauce cake.
Item 11.
A method for improving foam retention of sparkling beverages, comprising a step of adding soy sauce cake.
Item 11-1.
A method for improving foam retention of beer, including a step of adding soy sauce cake.
Item 12.
A foam improvement agent for sparkling beverages containing soy sauce cake.
Item 12-1.
A foam improvement agent for beer containing soy sauce cake.

According to the present invention, not only can soy sauce be effectively used, but also the foam retention of sparkling beverages can be improved.
In addition, according to the present invention, it is possible to provide a sparkling beverage that has a soy sauce flavor and a unique taste that has never existed.
Furthermore, according to the present invention, it is possible to provide a sparkling beverage with a high degree of transparency (low gargle).

FIG. 1 is a diagram showing an example of the manufacturing process of the present invention. FIG. 2 is a diagram showing an example of the manufacturing process of the present invention. FIG. 3 is a diagram showing an example of the manufacturing process of the present invention.

The definition of each term in this specification is explained below.
In the present specification, “soy sauce” means “soy sauce” as defined in Japanese Agricultural Standards (May 28, 2015, Ministry of Agriculture, Forestry and Fisheries Notification No. 1387).

  “Soy sauce cake” is a by-product produced when squeezing moromi in the soy sauce production process. Soy sauce cake is obtained as an insoluble residue when squeezing soy sauce moromi to obtain soy sauce, and is strongly squeezed to obtain a plate-like form. The plate-shaped soy sauce cake can be pulverized and a powdered or granular soy sauce cake can be used. “Crushing” means that the plate-shaped soy sauce cake is made fine, and there are no limitations on the shape of the grinding means and the pulverized product. The particle size of the powdered or granular soy sauce cake is, for example, 0 mm in diameter. 0.5 mm to 15 mm, preferably 1 mm to 10 mm in diameter, more preferably 1.5 mm to 7 mm in diameter.

  The soy sauce cake is not particularly limited in the types of soybeans, wheat, salt, and microorganisms as raw materials, and the production method thereof, soy sauces such as thick soy sauce, light mouth soy sauce, tamari soy sauce, thick soy sauce, re-filled soy sauce, white soy sauce, etc. There is a spider. The soybean is not particularly limited, and examples thereof include round soybean, black soybean, moulted soybean, and defatted soybean. The soy sauce cake may be in a moist state just after squeezing soy sauce, or may be once dried.

  Soy sauce cake is rich in nutrients such as proteins, peptides, amino acids, carbohydrates, lipids, fibers, saponins, fat-soluble vitamins (E, K1), and isoflavones.

  Usually, the soy sauce cake contains about 6 to 15% by weight of salt, and those containing 15% by weight or more of salt can also be used.

  The desalinization treatment method is not particularly limited, and includes, for example, a step of bringing a soy sauce cake into contact with water to obtain a desalted soy sauce cake.

  The amount of water to be brought into contact with the soy sauce cake is not particularly limited, and any amount can be set as long as it can be efficiently desalted from the soy sauce cake. For example, the amount of water is about 2 times or more, preferably about 4 times or more, more preferably about 10 times or more the volume of soy sauce cake. The amount of water is not particularly limited, and is, for example, about 50 times or less, preferably about 30 times, more preferably about 20 times or less. When the soy sauce cake is brought into contact with water, the salt (particularly sodium chloride) contained in the soy sauce cake is dissolved in the water. By removing moisture after bringing the soy sauce cake into contact with water, the salt content is removed from the soy sauce cake.

  The desalting method is not particularly limited, and a batch method, a column method, or the like can be used as appropriate. For example, put soy sauce cake in a suitable container, add water, stir, then desalinate by filtration, etc. (batch method), fill the column with soy sauce cake, and pass water from the top to desalt The method (column method) (Journal of Waste Society V09, No. 5, pp208-214, 1998 and V012, No.1, PP26-29, 2001) can be used. In the batch method, it is possible to further reduce the salt concentration of the soy sauce cake after the desalting treatment by repeating the same operation as necessary.

  The temperature at which the soy sauce cake is brought into contact with water is not particularly limited as long as the salt is extracted from the soy sauce cake into water, and is, for example, 0 to 40 ° C., preferably 10 to 35 ° C. More preferably, it is 15-30 degreeC.

  The desalted soy sauce cake is not particularly limited as long as the soy sauce cake has been subjected to a desalination treatment as much as possible, and is a soy sauce cake less than the salt content of a normal soy sauce cake. The soy sauce cake is 6% by weight or less, preferably 4% by weight or less, more preferably 0.001 to 4% by weight, particularly 0.01 to 3% by weight, and further preferably 0.1 to 2% by weight.

  The salt concentration in the desalted soy sauce cake can be measured using a commonly used measurement method (for example, the Mohr method) or a measuring device. Further, for example, it can be determined based on the weight of soy sauce cake obtained after contacting soy sauce cake and water as described above and then removing the water by separation means such as filtration.

  By adding (adding) the soy sauce cake in the process of producing a sparkling beverage, saccharification and fermentation are promoted, foaming is improved, and a flavorful sparkling beverage can be produced.

As a method for producing foamed beverage production process the present invention the foamed beverage, in any of the manufacturing process is characterized by comprising the step of adding the soy sauce cake. In the present invention, desalted soy sauce can be used.

  The method for producing the sparkling beverage is not particularly limited as long as it is a known method, and in the case of beer (or sparkling liquor), for example, usually the malting step (S0), the saccharification step (S1), the squeezing (filtration) step (S2), boiling process (S3), cooling process (S4), fermentation process (S5), aging (storage) process (S6), filtration process (S7), container packing process (S8), etc. . Among the sparkling beverages of the present invention, the method for producing beer (sparkling liquor) is characterized by including a step of adding soy sauce cake in any of the above manufacturing steps.

  In particular, the step of adding soy sauce cake preferably adds soy sauce cake before fermentation with yeast, and more preferably adds soy sauce cake in the saccharification step (S1) and / or boiling step (S3). When making a sparkling beverage with low turbidity (high transparency), it is preferable to add soy sauce cake in the saccharification step (S1). The saccharification step includes not only the saccharification step but also before the saccharification step. The boiling step includes not only the boiling step but also before the boiling step.

Barley making process (S0)
The malting step (S0) is a step of processing beer barley into malt that is easily dissolved and easily decomposed. Ingredients for beer vary from country to country, but in Japan, rice, corn (starch), starch (starch), sugars, etc. may be used as a secondary ingredient in addition to malt, hops and water under the liquor tax law. it can. In the case of using malt, what is usually used in the method for producing beer or sparkling liquor, that is, barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size. A pulverized product can be used. First, dust and debris of these raw materials are removed cleanly, soaked with moisture in a barley tank, germinated appropriately in a germination chamber, and then dried with hot air in a drying chamber. In this process, it is possible to give the components necessary for beer, a unique color, and a fragrant fragrance. The obtained malt can be finely pulverized and used in the next saccharification step.

Saccharification process (S1)
The saccharification step (S1) is a step of saccharification by mixing finely crushed malt obtained in the malting step or cereals (sub-raw materials such as rice) containing malt with warm water (for example, 40 to 80 ° C.). Is included. When held at an appropriate temperature for an appropriate period of time, the starch is converted to sugar by the action of the malt enzyme and becomes a saccharified solution. Saccharification can be performed by a conventional method in, for example, a charging pot or a charging tank.

  Malt can be added in an amount of usually 10 to 500 kg, preferably 20 to 300 kg, more preferably 30 to 100 kg with respect to 100 L of water. There is no limitation in particular as time of a saccharification process, For example, it is 10 minutes-24 hours, Preferably it is 20 minutes-12 hours, More preferably, it is 30 minutes-6 hours.

  Moreover, in this saccharification process, the said soy sauce cake can be added simultaneously or separately with the malt or the grains containing malt (S1-1: soy sauce cake addition saccharification step). This saccharification step can include, for example, a step of saccharifying malt or grains containing malt (S1-2), and a step of saccharifying by adding soy sauce cake (S1-3) after the saccharification step. . According to the present invention, by adding soy sauce cake, not only can the flavor and aroma of soy sauce be boiled but also the foaming of the sparkling beverage can be improved. Furthermore, in this saccharification step, by adding soy sauce cake, a sparkling beverage with less turbidity (high transparency) can be obtained.

  The addition amount of soy sauce cake, the addition mode (for example, adding in several times) and saccharification conditions can be set as appropriate. For example, 10 g to 10 kg, preferably 20 g to 10 kg, more preferably 50 g to 5 kg can be added to soy sauce cake with respect to 100 L of water.

Squeezing (filtration) process (S2)
The squeezing (filtration) step (S2) is a step of filtering the solid content of the raw material. For example, it can be performed by a conventional method in a filtration tank. The time for the drawing step is not particularly limited, and is, for example, 5 minutes to 24 hours, preferably 10 minutes to 12 hours, and more preferably 20 minutes to 6 hours. In addition, it is preferable to adjust the sugar content of the juice to 8 to 20%, for example, by adding warm water.

Boiling process (S3)
The boiling step (S3) can be performed, for example, in a boiling pot.

  In this boiling step, hops or processed hops such as hop extract can be added before boiling. By adding these hops, the flavor and aroma of hops can be boiled out. The addition amount of hops or hop processed products, the addition mode (for example, adding in several times) and the boiling conditions can be appropriately set. For example, 10 to 800 g, preferably 20 to 500 g, more preferably 50 to 300 g can be added to 100 L of water.

  Moreover, in this boiling process, the said soy sauce cake can be added simultaneously with the said hop or hop processed goods, or separately. By adding soy sauce cake, not only can the flavor and aroma of soy sauce be boiled but also the foaming of the sparkling beverage can be improved. For example, the boiling step can include a hop addition boiling step (S3-1) and a soy sauce cake addition boiling step (S3-2). The soy sauce cake is preferably added before the fermentation process with yeast, and the boiling process is a second boiling process in which the soy sauce cake is added and boiled after the first boiling process in which the hop is added to the sugar solution and boiled. It is more preferable to contain. That is, the step of adding soy sauce cake is preferably after the first boiling step of adding hops to the sugar solution and boiling.

  The addition amount of soy sauce cake, the addition mode (for example, adding in several times) and the boiling conditions can be set as appropriate. For example, 10 g to 10 kg, preferably 20 g to 8 kg, more preferably 50 g to 5 kg can be added to soy sauce cake with respect to 100 L of water.

  There is no limitation in particular as time of a boiling process, For example, it is 10 minutes-24 hours, Preferably it is 30 minutes-12 hours, More preferably, it is 1 to 6 hours. It is the same boiling time when adding hops or processed hops and soy sauce cake at the same time. When adding hops or processed hops and soy sauce cake separately, for example, adding hops or processed hops before boiling, 10 minutes to 24 hours, preferably 20 minutes to 12 hours, more preferably 30 minutes to 6 After boiling for a period of time, soy sauce cake is then added, and the mixture can be boiled for 1 minute to 24 hours, preferably 5 minutes to 12 hours, more preferably 10 minutes to 6 hours. In addition, before adding soy sauce cake, after cooling, you may add soy sauce cake. In addition, after boiling, for example, in a tank called a whirlpool, the soot such as protein produced by precipitation can be removed. In addition to the soy sauce cake, other ingredients such as food and food additives can also be added. The content of other components is not particularly limited, and is preferably an amount that does not impair the aroma, beer taste, foam retention, etc. of the sparkling beverage of the present invention.

Cooling process (S4)
The cooling step (S4) is a step of cooling the boiled liquid juice. This cooling process can be performed by, for example, a plate cooler. Usually, it is preferable to cool to a temperature suitable for fermentation, for example, 20 to 35 ° C. The time for the cooling step is not particularly limited, and is, for example, 5 minutes to 24 hours, preferably 10 minutes to 12 hours, and more preferably 1 hour to 6 hours.

Fermentation process (S5)
The fermentation step (S5) is a step of inoculating and fermenting the sugar solution cooled in the above step with yeast. By the action of yeast, most of the sugar in wort can be decomposed into alcohol and carbon dioxide. The beer thus obtained is called a young beer, and since the original taste and aroma of the beer are not yet sufficient, it is necessary to perform an aging step described later. The fermentation process can be carried out in a fermentation tank by a conventional method. For example, 10 × 10 ⁶ to 40 × 10 ⁶ yeasts per 1 ml of juice (for example, usually for an initial amount of 150 liters of charged water) 1 to 1000 g, preferably 5 to 500 g, more preferably 10 to 100 g). The yeast can be selected from beer yeasts such as, for example, the genus Saccharomyces. Such a yeast strain can be selected, for example, by the texture (taste) and flavor / taste required for the sparkling beverage to be obtained, fermentation mode, for example, top fermentation or bottom fermentation, or the type of other raw materials It is better to consider this. As fermentation temperature, it is 20-35 degreeC normally. As fermentation time, it is 1-10 days normally, Preferably it is 3-9 days, More preferably, it is 4-6 days.

Aging (storage) process (S6)
The aging (storage) step (S6) is to transfer the fermented liquid obtained in the fermentation step to a storage tank and store it at a low temperature of about 0 ° C. to 10 ° C. for about 1 to 50 days. During this time, the beer matures slowly and a harmonious beer taste and aroma is born. Next, post-fermentation (ripening) can be carried out in the same manner as in the usual method for producing beer or happoshu.

Filtration process (S7)
A filtration process (S7) is a process of filtering the fermentation liquid obtained at the said process, and removing yeast and protein. Filtration can be performed using, for example, a diatomaceous earth filter. At this time, when a filtration delay due to yeast clogging occurs, the yeast can be removed in advance by centrifugation using a yeast separator. After performing the filtration step, the sparkling beverage of the present invention can be obtained. The time for the filtration step is not particularly limited, and is, for example, 5 minutes to 24 hours, preferably 10 minutes to 12 hours, and more preferably 20 minutes to 6 hours.

Container filling process (S8)
Examples of the container filling step (S8) include a step of adjusting the final concentration with degassed water, pasteurization, filling the container (packaging), labeling the container, and the like. The form of the container is not limited at all, and it can be filled into a sealed container such as a keg, a barrel, a bottle, a can, or a plastic bottle to make a beverage with a container. It can be aged in a container.

There are no particular limitations on the sparkling beverage sparkling beverage (also referred to as sparkling beverage, sparkling beverage composition, or sparkling beverage composition), for example, beer, miscellaneous sake, sparkling wine, beer flavored beverage, non-alcoholic beer, Examples include beverages (or liquid foods) such as beer-flavored juice, various soft drinks, and juices.

  Examples of miscellaneous sake include sake, synthetic sake, shochu, mirin, beer, fruit liquor, whiskeys, spirits, and liquors that do not belong to liqueurs under Japanese liquor tax law.

  The auxiliary ingredients that can be used in Japanese beer (raw ingredients other than malt, hops, and water) are stipulated by the liquor tax law as wheat, rice, corn, corn, potato, starch, sugar, and coloring (caramel). .

  “Happoshu” is one of the liquors defined by the Japanese liquor tax law. In Japan's liquor tax law, beer and sparkling liquor are defined separately. For example, even when fermenting malt, hops, and water as raw materials, "if other than the specified auxiliary materials" is not recognized as beer. Classified as Happoshu. Therefore, beer using spices or herbs and fruit beer using fruits or fruit juice are also classified as happoshu. The third beer is the name of a beer-flavored sparkling alcoholic beverage made by a raw material different from beer and sparkling liquor and a manufacturing method. It is a term made by mass media because it follows beer and sparkling wine.

  “Beer flavored beverage” is also called “non-alcoholic beer”, “non-alcoholic beer-taste beverage”, “beer-taste beverage”, “beer-flavored beverage”, “beer-flavored juice”, etc. It means a beer-flavored malt beverage with a frequency of less than 1%. There is no particular limitation on the production method of the beer flavored beverage, for example, a method obtained by removing the produced alcohol after the fermentation process, a method for preventing alcohol from being produced during fermentation, and a beer flavor in a soft drink. Examples of the method include a method of giving. In addition, the beer-flavored drink includes, for example, a product labeled “carbonated drink”.

  In addition, since the sparkling beverage of the present invention is difficult to the extent that it is impossible or almost impractical to specify all the components contained in the sparkling beverage at the present time, the claims are based on product-by-process claims. The sparkling beverage is described.

Foam improvement method As another aspect of the present invention, a method for improving the foam retention of a beverage using the soy sauce cake can be provided. That is, according to the present invention, foaming of the obtained sparkling beverage can be improved by adding the soy sauce cake in the sparkling beverage manufacturing process. That is, by adding soy sauce cake, the foam in the sparkling beverage lasts longer.

Foam improvement agent As another aspect of the present invention, a foam improvement agent for sparkling beverages containing the soy sauce cake can be provided.

  The foam improvement agent of this invention can be added in the manufacture process of a sparkling beverage. The foam improvement agent itself may be foam, or the foam improvement agent may be mixed with another beverage to improve the foam retention of the foam generated from the beverage. The foam improvement agent of the present invention is not particularly limited as long as it contains soy sauce cake, and can contain other optional components.

  Foam improvement means that if a foamed beverage obtained by adding a foam improvement agent has a long duration of foaming, even if it is a short time, compared to a beverage that does not contain a foam improvement agent Judged that the foam retention was improved. The determination of whether or not the foam lasts is made by, for example, determining whether or not the foamed beverage is poured into a container such as a mug, a glass, or a cup and foamed, and then covered by the foam on the liquid surface in contact with the air. If the state where the entire surface of the liquid surface is covered with foam is maintained, it is determined that the state of foam retention is maintained, and if any part of the surface of the liquid surface disappears, the foam is retained. Judge that the condition is not sustained. The generated foam may be either a foam derived from the foam improvement agent or a foam derived from a beverage mixed with the foam improvement agent, but the generated foam is mixed with the foam derived from the foam improvement agent. It is preferable that it is both the foam derived from a drink.

  Here, the stabilization of the foam can be evaluated by measuring foaming, foam retention and the like. Foaming refers to the ability of foam generated after being poured into a container to adhere to the container. Foaming is thought to be a characteristic that contributes to a phenomenon called angel ring.

  The term “foam retention” means the lifetime of bubbles and can be evaluated by a known method such as the microrudin method. This can also be evaluated by other known methods such as the NIBEM method (J. Inst. Brewing, 2003, 109 (4), 400-402). After a certain amount of time has passed since the beverage was poured into the container, by measuring the amount of foam remaining on the wall of the container, the stability of the foam, including foaming that cannot be measured by the NIBEM method, is comprehensively evaluated. Can be evaluated.

  EXAMPLES Hereinafter, although an Example, a reference example, a comparative example, and a test example are given and this invention is demonstrated, this invention is not limited to an Example.

(Reference Example 1)
[Desalized soy sauce cake]
Soy sauce cake is packed in 2000 g (diameter 7.5 cm × height 100 cm) in a 4.4 L column, 6 L of water is flowed from the top of the column for 7 to 8 hours, 4 L is drained from the bottom of the column, and desalted. 4000 g of soy sauce cake was obtained. The soy sauce cake obtained was dried at 60 to 80 ° C. for 8 to 12 hours using a constant temperature dryer (manufactured by AS ONE, product name OFW-300B). The salt content of the soy sauce cake obtained was 2 to 4% by weight.
(Reference Example 2)
Desalting was performed in the same manner as in Reference Example 1 except that 12 L of water was passed from the top of the column for 14 to 16 hours, to obtain 4000 g of soy sauce cake. The salt content of the soy sauce cake obtained was 1-2% by weight.

The amount of salt in 100 g of the above desalted soy sauce cake was measured by the salinity measurement method.

<Example 1: Addition of soy sauce cake in boiling step>
The sparkling beverage of the present invention was produced by the following method. This will be described with reference to FIGS.
(1) Saccharification step S1:
150 L of water was added to the charging kettle and heated, and 52 kg of malt (best malt, etc.) was added to 66 ° C. warm water, and then held at 66 ° C. for saccharification for 120 minutes.
(2) Drawing process S2:
The resulting saccharified solution of wheat straw was filtered to obtain 100 L of wort. To this, 100 L of water was added, and the concentration of sugar content in the wort was adjusted to 14.
(3) Boiling process with soy sauce cake S3:
A step of adding 260 g of hops (nuggets) to 200 L of the obtained wort and boiling for 1 hour (
After S3-1), 3000 g of the soy sauce koji obtained in Production Example 1 was added, and the step of boiling again for 1.5 hours (S3-2) was performed.
(4) Cooling step S4:
The liquid obtained at the said process was cooled to 25-35 degreeC using the cooler.
(5) Fermentation process S5:
To 200 L of the cooling liquid, 500 g of brewer's yeast was added and fermented at 20-30 ° C. for 4-6 days.
(6) Aging process S6:
The fermented liquid was further aged at 4 ° C. or less for 4 weeks to obtain 200 L of sparkling beverage (beer) (alcohol degree 5%, malt use ratio 90%).

<Example 2>
A sparkling beverage was produced in the same manner as in Example 1 except that the amount of soy sauce cake was changed to 4500 g.

<Example 3>
A sparkling beverage was produced in the same manner as in Example 1 except that the soy sauce cake of Reference Example 2 was used.

<Example 4: Soy sauce koji addition in saccharification process>
The sparkling beverage of the present invention was produced by the following method. This will be described with reference to FIG.
(1) Soy sauce cake addition saccharification step S1-1:
Add 150 L of water to the charging kettle and heat, add 52 kg of malt (best malt, etc.) and 3000 g of soy sauce cake obtained in Production Example 1 above to 66 ° C warm water, hold 66 ° C and saccharify for 120 minutes Went.
(2) Drawing process S2:
The resulting saccharified solution of wheat straw was filtered to obtain 100 L of wort. 100 L of water was added to this, and the density | concentration of the sugar content in wort was adjusted.
(3) Boiling step S3:
A step (S3) of adding 260 g of hop (nugget) to 200 L of the obtained wort and boiling for 2.5 hours was performed.
(4) Cooling step S4:
The liquid obtained at the said process was cooled to 25-35 degreeC using the cooler.
(5) Fermentation process S5:
To 200 L of the cooling liquid, 500 g of brewer's yeast was added and fermented at 20-30 ° C. for 4-6 days.
(6) Aging process S6:
The fermentation broth was further aged for 1 to 4 weeks at 4 ° C. or less to obtain 200 L of sparkling beverage (beer) (alcohol degree 5%, malt use ratio 90%).

<Comparative example 1 (soy sauce lees 0%)>
A sparkling beverage was produced in the same manner as in Example 1 except that no soy sauce cake was added. Alternatively, the product name “Ichiban Shibori (registered trademark)” manufactured by Kirin Brewery Co., Ltd. was used.

<Comparative Example 2 (Okara)>
A sparkling beverage was produced in the same manner as in Example 1 except that 3000 g of okara was used instead of soy sauce cake.

(Test Example 1)
About the said Examples 1-4 and Comparative Examples 1-2, the sensory test of the obtained sparkling beverage was performed.
The sensory test was conducted by panelists of five beer brewing engineers and evaluated for flavor and beer-like flavor (beer taste). The results are shown in Table 1.

Scent 3: A scent of soy sauce.
2: It smells soy sauce.
1: The scent of soy sauce is faint.
0: There is no scent of soy sauce.
Minus (-): There is an unpleasant odor.

Beer taste ○: There is a taste like beer.
(Triangle | delta): The taste like beer is impaired.
X: There is no taste like beer.

Foam stability (foam holding time)
Pour 330 ml of sparkling beverage produced in Examples 1 to 4, Comparative Example 1 and Comparative Example 2 into a glass (caliber (inner diameter) 7 cm × lower surface inner diameter 5 cm × height 13 cm). It was set to 3 cm. Then, the state of bubbles was observed. The results are shown in Table 1. The bubble retention time was measured from the time when the bubble height was 3 cm when the bubble was above the liquid level, and was measured until the time when the bubble height became 0.1 cm.

<Test results>
The sparkling beverages produced in Examples 1 to 4 have a pleasant beer taste, have a scent derived from soy sauce, and unexpectedly, compared to sparkling beverages manufactured without adding soy sauce cake, The foam in the sparkling beverage could be maintained for a long time.
On the other hand, the sparkling beverage of Comparative Example 1 produced without adding soy sauce cake had no soy-derived fragrance and had a short foam retention time. In addition, the sparkling beverage of Comparative Example 2 produced using the same soybean-derived raw material instead of soy sauce koji had no soy sauce-derived fragrance, the beer-like taste was impaired, and the foam retention time was short. .

Turbidity (degree of transparency)
The sparkling beverages produced in Examples 1 to 4, Comparative Example 1 and Comparative Example 2 are graduated every 5 to 10 mm in accordance with JIS (Japanese Industrial Standards) K0102 9 (factory drainage test method). A glass cylinder with a lower opening, filled with a sample solution in a fluorometer equipped with a marker plate with a double cross at the bottom, sees the bottom from the top, and the double cross on the marker plate can be identified The scale (height) of the water surface when the sparkling beverage was allowed to flow out from the lower mouth was measured until (1: faintly visible, 2: visible, 3: clearly visible). In the present invention, this is repeated three times, an average value is obtained, and the degree of transparency is expressed in degrees (10 mm is 1 degree). In this specification, the transparency is an index indicating the color (turbidity) of the sparkling beverage.

<Result>
The sparkling beverage produced in Example 4 exhibited the following transparency.
It was slightly visible at 1: 1.1 cm.
2: Appeared at 0.9 cm.
3: Visible clearly at 0.5 cm.

Claims (10)

A method for producing beer or sparkling liquor , comprising a step of adding soy sauce cake. The production method according to claim 1, wherein the soy sauce cake is desalted. The manufacturing method of Claim 1 or 2 whose salt concentration of the said soy sauce cake is 4 weight% or less. The manufacturing method according to any one of claims 1 to 3, wherein the step of adding the soy sauce cake is before fermentation with yeast. The manufacturing method according to any one of claims 1 to 3, wherein the step of adding the soy sauce cake is before the step of boiling or at the time of boiling. The manufacturing method according to any one of claims 1 to 3, wherein the step of adding the soy sauce cake is after the first boiling step of boiling by adding hops to the sugar solution. The manufacturing method according to any one of claims 1 to 3, wherein the step of adding the soy sauce cake is before the step of saccharification or during the step of saccharification. Beer or sparkling liquor with improved foam retention obtained by the production method according to any one of claims 1 to 7 . A method for improving foam retention of beer or sparkling liquor , comprising a step of adding soy sauce cake. A foam improvement agent for beer or sparkling liquor containing soy sauce cake.