JP7115830B2 - Method for producing wort or malt extract or brewed liquor - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing wort or malt extract used for producing brewed liquor such as beer, or a method for producing brewed liquor using the wort or malt extract produced by the production method.

BACKGROUND ART Conventionally, in the fields of various foods and beverages, products with added functionality such as low-calorie and low-sugar have been put on the market. Alcohol and sugars, especially sugars, are known to be the main calorie sources in brewed alcoholic beverages. The needs of people are increasing. Fermentable sugars such as fructose, glucose, and maltose among the sugars produced in the brewing process are used for fermentation and are finally decomposed into alcohol and do not remain as sugars. On the other hand, non-fermentable sugars such as rare sugars, trisaccharides, tetrasaccharides, and higher polysaccharides that remain in the product without being decomposed by alcohol remain as sugars and become a major source of calories. It was important to suppress the production.

In brewed alcoholic beverages such as beer and low-malt beer, sugar syrup such as sucrose or isomerized sugar is sometimes used instead of malt as a fermentation source. At this time, since sucrose and isomerized sugar are low in non-fermentable sugars, it is possible to produce low-calorie, low-sugar brewed alcoholic beverages with low residual sugars after fermentation. However, on the other hand, it lacks a nitrogen source and a mineral source that serve as nutritional sources during yeast fermentation, making it impossible to produce delicious fermented liquor. In fact, in happoshu, it is necessary to keep the ratio of malt used in the main ingredient low due to the Liquor Tax Law. Patent Literature 1 describes a device for producing a brewed liquor that tastes good even if the malt ratio is lowered, and partially supplements corn protein hydrolyzate as a nitrogen source. However, since the raw material used is derived from corn and not malt, it is not suitable as a nutrient source for brewer's yeast, and not only was it not sufficiently effective, but the amount of malt used was low, so it was derived from malt. The original flavor of beer was lacking, and it could not be a delicious brewed liquor.

Patent Literature 2 describes a method for suppressing sugars in brewed liquor by allowing immobilized glucoamylase to act during fermentation to decompose residual sugars. With this method, even 100% malt can be used, and theoretically, delicious brewed liquor can be produced. However, since a large amount of yeast floats in the fermented liquid and it contains abundant protein, it is difficult to pass the liquid through the immobilized glucoamylase carrier and react it, so it is not used for actual brewed sake production. was difficult to do. Moreover, the fermentation degree is limited to 87%, and it is difficult to produce a low-calorie, low-sugar brewed liquor without using sucrose or high-fructose sugar.

JP 2006-325561 Japanese Patent Laid-Open No. 06-098749

The present invention can further reduce the amount of non-fermentable sugars that can remain without being fermented when wort or malt extract used in the production of brewed liquor or the like is used as a fermentation source. An object is to provide a possible manufacturing method. Another object of the present invention is to provide a method for producing brewed liquor in which the amount of non-fermentable sugars is reduced, using the wort or malt extract produced by the above production method.

In order to solve the above problems, the present inventors liquefy malt as a raw material under high temperature conditions using a jet cooker in the liquefaction process, so that it is not fermented when used as a fermentation source. We have found that a wort or malt extract can be produced which can reduce the amount of non-fermentable sugars that can remain. Accordingly, a first aspect of the present invention is
(1) A method for producing wort or malt extract, comprising a liquefaction step of liquefying malt in a jet cooker at 80°C to 120°C.

A preferred embodiment of the present invention is
(2) The production method according to (1) above, wherein the malt is liquefied at 90°C to 115°C.

A preferred embodiment of the present invention is
(3) The production method according to (1) above, wherein the malt is liquefied at 100°C to 110°C.

A preferred embodiment of the present invention is
(4) The production method according to any one of (1) to (3) above, wherein the liquefying step includes a step of adding a thermostable liquefying enzyme.

A preferred embodiment of the present invention is
(5) The production method according to (4) above, wherein the thermostable liquefying enzyme is a thermostable α-amylase.

A preferred embodiment of the present invention is
(6) The production method according to any one of (1) to (5) above, which includes a saccharifying step of adding a saccharifying enzyme to the liquefied liquid obtained in the liquefying step to saccharify.

A preferred embodiment of the present invention is
(7) The production method according to (6) above, wherein the saccharifying enzyme is glucoamylase.

A preferred embodiment of the present invention is
(8) The production method according to (6) or (7) above, which includes a treatment step of treating the saccharified solution obtained in the saccharification step with activated carbon.

(9) The production method according to (1) to (8) above, wherein the wort or malt extract contains 90% by mass or more of fermentable sugars relative to the total sugars contained.

In addition, in order to solve the above problems, the present inventors reduced the amount of non-fermentable sugars by liquefying raw material malt under high temperature conditions using a jet cooker in the liquefaction process. It has been found that by producing wort or a malt extract and producing a brewed liquor using the wort or the malt extract, it is possible to produce a brewed liquor with a reduced amount of non-fermentable sugars. Accordingly, a preferred aspect of the invention is
(10) A method for producing brewed liquor, comprising a liquefaction step of liquefying malt at 80°C to 120°C in a jet cooker.

The present invention can further reduce the amount of non-fermentable sugars that can remain without being fermented when wort or malt extract used in the production of brewed liquor or the like is used as a fermentation source. A possible manufacturing method can be provided. In addition, the present invention can provide a method for producing brewed liquor in which the amount of non-fermentable sugars is reduced using the wort or malt extract produced by the above production method.

Embodiments for carrying out the method for producing wort or malt extract or the method for producing brewed liquor of the present invention will be described in detail below. However, the following embodiments are examples for explaining the present invention, and the present invention is not limited only to the embodiments.

<Method for producing wort or malt extract>
In this embodiment, the production of wort or malt extract uses malt derived from barley as a raw material and generally includes a preparation step, a liquefaction step, a saccharification step, and optionally an activated carbon treatment step.

The barley-derived malt used as a raw material includes barley such as two-rowed barley, four-rowed barley, six-rowed barley, and bare barley, wheat, oats, rye, oats, pigeons, oats, and combinations thereof. Seeds germinated by a known method are used. Among these, barley is preferably used. In addition, if necessary, the germinated seeds can be further dried and/or pulverized to a predetermined particle size by a known method. Therefore, in the present embodiment, the malt used as a raw material can include not only germinated malt, but also malt that has been subjected to a treatment such as pulverization.

1. Preparation Step In the present embodiment, barley is germinated and pulverized to a predetermined grain size, and pulverized malt is used as the raw material, and the malt is mixed with pure water. The ratio of malt and pure water at that time can be appropriately selected according to the desired sugar ratio. As an example, the amount of pure water is adjusted so that the malt content is 10% by mass to 50% by mass, preferably 15% by mass to 40% by mass, more preferably 20% by mass to 30% by mass.

2. Liquefaction process The mixture of pure water and malt obtained in the above preparation process is subjected to a liquefaction reaction to cleave the sugar chains of the starch contained in the above mixture, and a liquefaction process is performed to decompose it into low-molecular sugars. . Specifically, in the liquefaction step, a pH adjuster is added to the mixture to adjust the pH to a desired value, and then a predetermined liquefying enzyme is added. Thereafter, the obtained solution is once heated to a desired temperature using a jet cooker in a short period of time, and then maintained at a predetermined temperature for a predetermined period of time to cause a liquefaction reaction.

As the pH adjuster used in the liquefaction step, a known pH adjuster suitable for food or drink can be appropriately used. Moreover, the pH after addition of the pH adjuster can be appropriately adjusted to the optimum pH according to the liquefying enzyme to be used. For example, it is adjusted to pH 4.0 to pH 8.0, preferably pH 5.0 to pH 7.0, more preferably pH 6.0 to pH 6.5.

Malt contains endogenous enzymes such as α-amylase that acts on starch to liquefy it, dextrinase that acts on dextrin to produce oligosaccharides, and enzymes that act on polysaccharides such as β-glucans. These endogenous enzymes mainly produce non-fermentable sugars. In addition, saccharifying enzymes added thereafter decompose fermentable monosaccharides such as fructose and glucose, and fermentable disaccharides such as maltose. As a result, non-fermentable sugars such as rare sugars, trisaccharides and tetrasaccharides remain when brewed liquor is produced. Therefore, in the liquefaction process, it is necessary to devise ways to prevent endogenous enzymes from working. Therefore, in this embodiment, a thermostable liquefying enzyme is added and used. The heat-stable liquefying enzyme to be used may be any liquefying enzyme having heat resistance that allows the liquefaction reaction to occur without deactivating the endogenous enzyme even in the temperature range where the endogenous enzyme can be deactivated. In the present embodiment, as described above, the liquefaction reaction is performed in the temperature range where the endogenous enzymes can be deactivated, thereby suppressing the production of non-fermentable sugars that may remain without being fermented as much as possible. Therefore, thermostable α-amylase is preferably used. Such a liquefaction enzyme may be a commercially available one, preferably an enzyme with high heat resistance, for example, trade name "Kleistase T10S" (manufactured by Amano Enzymes), trade name "Termamyl SC" (Novozymes Japan) (manufactured by Nagase & Co., Ltd.), trade names "Spitase HK/R" and "Spitase XP-404 V2" (manufactured by Nagase & Co., Ltd.).

The amount of liquefying enzyme added is 0.7 JLU to 70.0 JLU, preferably 1, per 1 g of raw material (malt), where 1 unit is the liquefying power unit (JLU) measured by JIS K7001-1990. .3 JLU to 26.0 JLU, more preferably 6.6 JLU to 20.0 JLU. If it is 0.7 JLU or more, the liquefaction reaction proceeds sufficiently, and if it is 70.0 JLU or less, it is economical.

In addition, in the present embodiment, in order to suppress the action of endogenous enzymes as much as possible, it is necessary to raise the temperature as rapidly as possible to a temperature range in which the endogenous enzymes can be deactivated. As an example, a device capable of passing a pH-adjusted solution through a temperature range where endogenous enzyme activity works within 5 minutes, preferably within 1 minute, more preferably within 10 seconds is preferred. Any device capable of such a rapid temperature rise can be used in the present embodiment, but preferably the solution after pH adjustment is directly exposed to a steam jet for instant heating and mixing. A jet cooker is used in the liquefaction process. As an example of the jet cooker, the trade name "Noritake Cooker/Steam Mixer" (manufactured by Noritake Co., Ltd.), the trade name "Jet Cooker" (Hydrothermal Co.), etc. are used.

In the present embodiment, the liquefaction reaction is performed by rapidly raising the temperature of the solution after pH adjustment to 80° C. to 120° C., preferably 90° C. to 115° C., more preferably 95° C. to 110° C. using a jet cooker. The reaction is carried out at the post-warming temperature for a reaction time of 0.1 minute to 1 hour, preferably 1 minute to 30 minutes, more preferably 2 minutes to 10 minutes. The heat in the reaction instantly deactivates the endogenous enzymes before they act, so the starch contained in the malt is not decomposed by the endogenous enzymes. At the same time, the heat-resistant liquefying enzyme previously added by mixing under high pressure acts to liquefy.

In the present embodiment, after the liquefaction reaction, the liquefaction reaction can be matured in a batch tank, for example, in the optimum temperature range for the action of the added thermostable liquefying enzyme. The aging is performed at an aging temperature of 80° C. to 100° C., preferably 90° C. to 98° C., more preferably 95° C. to 97° C., for 5 minutes to 4 hours, preferably 10 minutes to 2 hours, more preferably 20 minutes. Aging time of ~1 hour.

Further, the solution after the liquefaction reaction may optionally be filtered using diatomaceous earth or the like as an auxiliary agent to remove impurities as appropriate.

3. Saccharification step A predetermined amount of saccharifying enzyme is added to the solution (liquefied liquid) obtained in the above liquefaction step to carry out a saccharification reaction, further decomposing low-molecular-weight sugars, and fermenting fructose, glucose, etc. used for fermentation. A saccharification process is carried out to decompose into fermentable monosaccharides and fermentable disaccharides such as maltose. Specifically, in the saccharification step, a pH adjuster is added to the liquefied liquid to adjust the pH to a desired value, and then a predetermined saccharifying enzyme is added. After that, a saccharification reaction is performed at a predetermined reaction temperature for a predetermined time.

As the pH adjuster used in the saccharification step, a known pH adjuster suitable for food or drink can be appropriately used. Moreover, the pH after addition of the pH adjuster can be appropriately adjusted to the optimum pH according to the saccharifying enzyme to be used. For example, it is adjusted to pH 2.0 to pH 7.0, preferably pH 3.0 to pH 6.0, more preferably pH 4.0 to pH 5.0.

Glucoamylase (EC 3.2.1.3) can be used as an example of the saccharifying enzyme to be added. Such saccharifying enzymes may be commercially available ones, preferably with the trade name "Glucozyme #20000", the trade name "OPTIMAX4060VHP", the trade name "Denazyme GSR/R" (manufactured by Nagase & Co., Ltd.), the trade name " Gluczyme PL45", trade name "Daizyme GPS" (manufactured by Amano Enzyme), trade name "Sumiteam AD" (manufactured by Shin Nihon Chemical Industry Co., Ltd.), trade name "Glutase AN" (manufactured by HBI), trade name "AMG" ”, and trade name “Dextrozyme” (manufactured by Novozymes). As the saccharifying enzyme, it is possible to use only exo-type enzymes such as glucoamylase and β-amylase, but branching enzymes such as pullulanase and isoamylase may also be used in combination.

The amount of the saccharifying enzyme to be added is 1 g of raw material (malt) when the amount of enzyme that produces 1 mg of glucose as a result of adding and reacting amylose with an enzyme titer of pH 4.5 at 40 ° C. for 30 minutes is 1 unit. 36 units to 360 units, preferably 72 units to 280 units, more preferably 100 units to 210 units. If it is 360 units or less, the unpleasant flavor caused by the enzyme can be suppressed, and if it is 36 units or more, the saccharification reaction proceeds sufficiently.

The reaction temperature and reaction time of the saccharifying enzyme can be appropriately adjusted depending on the type of saccharifying enzyme to be added. As an example, a reaction temperature of 30° C. to 65° C., preferably a reaction temperature of 40° C. to 60° C., more preferably a reaction temperature of 50° C. to 55° C., a reaction time of 1 hour to 72 hours, preferably 6 Reaction times of 12 hours to 48 hours, more preferably reaction times of 12 hours to 36 hours are possible. If saccharification by the saccharifying enzyme progresses too much, a large amount of isomaltose, which is one of the non-fermentable sugars, will be produced. Therefore, the reaction temperature and reaction time should be adjusted appropriately from the viewpoint of suppressing the production of isomaltose. You may

Although not described in detail in this embodiment, various enzymes such as protease and lipase may be appropriately added and reacted in this step as desired.

Further, the solution after the saccharification reaction may optionally be filtered using diatomaceous earth or the like as an aid to remove impurities as appropriate.

4. Activated charcoal treatment step A predetermined amount of activated charcoal is added to the solution (saccharified solution) obtained in the above step to perform an activated charcoal treatment step for removing oligosaccharides. Specifically, the activated charcoal treatment step is carried out by adding activated charcoal to the saccharified solution and shaking the mixture at a predetermined treatment temperature for a predetermined period of time.

Commercially available activated carbon can be appropriately used as the activated carbon to be added as long as it is activated carbon derived from powdered woody raw materials. can be used.

The treatment temperature and treatment time of the activated carbon treatment can be appropriately adjusted depending on the type and concentration of the added activated carbon. As an example, a treatment temperature of 50° C. to 95° C., preferably a treatment temperature of 60° C. to 90° C., more preferably a treatment temperature of 70° C. to 80° C., and a treatment time of 0.1 hour to 12 hours, preferably can be a treatment time of 0.5 to 6 hours, more preferably a treatment time of 1 to 4 hours.

In this embodiment, the saccharified solution is treated with activated carbon, but the activated carbon treatment may not be performed depending on the ratio of the finally obtained fermentable sugars.

Further, the solution after the activated carbon treatment may optionally be filtered using diatomaceous earth or the like as an aid to remove impurities as appropriate.

5. Post- Treatment Process The treated liquid obtained by the above-described activated carbon treatment process can be used as wort in various foods or beverages. It is also possible to obtain a syrupy malt extract.

The malt extract should be adjusted to a Brix of 10% to 80%, more preferably 30% to 80%, more preferably 60% to 75% in consideration of ease of handling as a raw material for brewed liquor. is desirable.

In the present embodiment, the obtained wort or malt extract contains various sugars such as monosaccharides, disaccharides, trisaccharides, tetrasaccharides and higher as components. Among these, fermentable monosaccharides such as fructose and glucose and fermentable disaccharides such as maltose are 80% by mass or more, preferably 90% by mass or more, more preferably 93% by mass or more, based on the total sugars contained. should be included at a rate of In addition, non-fermentable saccharides such as trisaccharides and tetrasaccharides remaining when brewed liquor is produced are 20% by mass or less, preferably 10% by mass or less, more preferably 7% by mass, based on the total sugars contained. % or less. When the obtained wort or malt extract is used in the production of brewed liquor, it is possible to obtain brewed liquor with a suitable degree of fermentation at the above ratio, and it is possible to further reduce the amount of non-fermentable sugars. becomes.

The obtained wort or malt extract may optionally contain excipients, binders, disintegrants, lubricants, coloring agents, pH adjusters, buffers, stabilizers, corrigents, etc. may contain.

<Method for producing brewed liquor>
In this embodiment, the wort or malt extract obtained by the above production method can be used in various foods or beverages. Examples include beer, fermented alcoholic beverages such as low-malt beer, non-alcoholic beer and so-called "children's beer", soft drinks imitating beer, beverages flavored with malt, bread such as French bread, and confectionery such as baked goods. are mentioned.

Here, brewed alcoholic beverages such as beer and low-malt beer are legally classified according to the amount of malt or the like used as raw materials. Therefore, when sucrose or isomerized sugar is used as a raw material for the purpose of reducing non-fermentable sugars contained in brewed liquor, the proportion of malt decreases, and it can be classified as low-malt beer rather than beer. On the other hand, when the wort or malt extract obtained by this embodiment is used as a raw material, it is possible to reduce the non-fermentable sugars in the ingested beer without reducing the proportion of malt. Therefore, the wort or malt extract in the present embodiment is preferably used for the production of beer, among other brewed liquors.

In this embodiment, first, hops can be added to the wort obtained by the above production method, and beer can be produced by a known brewed liquor production method. As an example, a boiling step of boiling is performed in order to bring out the flavor and flavor of the added hops. The boiling process is carried out for 0.5 hours to 10 hours, preferably 1 hour to 5 hours.

The solution obtained by the boiling process is then cooled and transferred to a fermentation tank, and a fermentation process is performed in which yeast is added and alcoholic fermentation is performed. The fermentation process is carried out for 1 to 20 days, preferably 5 to 10 days. After that, the yeast is separated from the fermented liquid, stored and aged in a storage tank for a predetermined period of time, and then sealed in predetermined bottles and cans to produce beer.

As the fermentation progresses, the pre-fermentation extract decreases and is converted into alcohol and carbon dioxide, but the extract remains without being fermented after beer production. The ratio of consumed extract to raw wort extract before fermentation is called degree of fermentation. The degree of fermentation is calculated based on measurements of the raw wort extract concentration, the plateau concentration of the extract remaining without being decomposed into alcohol after fermentation, and the mass % of the produced alcohol. In order to achieve low calorie and low sugar content, the degree of fermentation is preferably 90% or higher, preferably 100% or higher, and more preferably 110% or higher.

In the present embodiment, since the wort or malt extract obtained by the present embodiment is used for the production of brewed liquor, it is possible to obtain brewed liquor with a high degree of fermentation and less non-fermentable sugars. Specifically, as described above, the wort or malt extract obtained by the present embodiment has a high proportion of fermentable sugars used for alcoholic fermentation in the fermentation process, and contains non-fermentable sugars that are not used for alcoholic fermentation. very small percentage. Therefore, most of the saccharides contained in the wort or malt extract are decomposed into alcohol by alcoholic fermentation, and the remaining saccharides can be suppressed as much as possible. Therefore, as described above, it is possible to produce a brewed liquor with a high degree of fermentation and less non-fermentable sugars.

<Various measurement methods>
1. Determination of sugar composition
In the present embodiment, the composition of sugars contained in the obtained wort or malt extract can be measured using a known measurement method as appropriate. As an example, the wort or malt extract is diluted with pure water to a predetermined Brix, purified by activated carbon, ion exchange resin, solid phase extraction, membrane filter, etc., and then subjected to high performance liquid chromatography (HPLC: for example, trade name It can be measured by "Alliance (registered trademark) HPLC system" (manufactured by Nippon Waters Co., Ltd.).

2. Measurement of Brix Brix is the soluble solid content concentration (%), and the refractive index at 20 ° C. of the aqueous solution in which the soluble solid content is dissolved is measured, and the conversion provided by ICUMSA (International Commission for Uniform Methods of Sugar Analysis) Based on the table, it is a value converted to mass/mass percent of pure sucrose solution. In this embodiment, it is measured to adjust the concentration when concentrating wort or malt extract. Brix can be measured using a solution after a predetermined time has elapsed after the wort or malt extract is put into a glass beaker, and can be measured using a known measurement method as appropriate. (for example, digital refractometer trade name “RX-5000α” (manufactured by Atago Co., Ltd.)).

3. Fermentation degree measurement Fermentation degree is obtained by taking a predetermined amount (for example, 500 mL) of wort or malt extract adjusted to a predetermined Brix (for example, 12%), and adding hop pellets to wort or malt extract after fractionation. A predetermined amount (for example, 0.6 g) is added. The wort or malt extract is then autoclaved (eg at 121° C. for 15 minutes), cooled and decanted. A predetermined amount of yeast (eg, 7.5 g) is added to the resulting predetermined amount of supernatant (eg, 300 mL) and allowed to stand (eg, at 15° C. for 240 hours) to perform a fermentation test. Yeast is removed from the solution after the fermentation test by centrifugation, filter filtration, etc., and the solution after removal is put in a beer analyzer (product name "Alcolyzer" (manufactured by Anton Paar)) and the degree of fermentation is measured by the Anton Paar method. be done.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to them.

[Example 1]
<Production of wort or malt extract>
Commercially available pulverized barley malt was used as a raw material for the production of wort or malt extract. Pure water was added to the pulverized malt material to adjust the concentration of the pulverized malt material to 25% by mass. Next, calcium hydroxide was added to the resulting mixture to adjust the pH to 6.3, and a liquefying enzyme was added. As the liquefying enzyme, 13.1 JLU of the trade name "Kleistase T10S" (manufactured by Amano Enzyme Co., Ltd.) having a titer of 13,100 JLU/g (measured according to JIS K7001-1990) was added to 1 g of ground malt. . After that, the obtained reaction solution was rapidly heated to 105° C. in a jet cooker and held for 5 minutes. Next, the temperature of the reaction liquid was lowered to 95° C. and held for 20 minutes to carry out a liquefaction reaction.

Malic acid was added to the resulting liquefied liquid to adjust the pH to 4.3, and a saccharifying enzyme was added. The saccharifying enzyme has a specific activity of 32,000 units/g, where 1 unit is the amount of enzyme that produces 1 mg of glucose as a result of adding and reacting amylose at pH 4.5 at 40 ° C. for 30 minutes. 142 units of the product name "Daizyme GPS" (manufactured by Daiwa Kasei Co., Ltd.) was added to 1 g of the pulverized malt. After that, the resulting reaction solution was kept at 55° C. for 24 hours to carry out a saccharification reaction.

Next, the resulting saccharified solution is filtered with diatomaceous earth (trade name: "Radiolite #500S" (manufactured by Showa Chemical Industry Co., Ltd.)) with a filter paper (trade name: "Qualitative Filter Paper No. 2" (manufactured by Toyo Roshi Kaisha, Ltd.)). The saccharified liquid was passed through the stretched Nutsche while being sucked to obtain wort. The obtained wort is further filtered through a membrane filter with a pore size of 5.0 μm (trade name “cellulose mixed ester type membrane filter” (manufactured by Toyo Roshi Kaisha, Ltd.)), and then concentrated by an evaporator until the Brix reaches 76%. A malt extract was obtained. The resulting malt extract was utilized in the following experiments.

<Measurement of sugar composition>
The sugar composition of the obtained malt extract was measured as follows. First, as a pretreatment for measurement, the malt extract was diluted with pure water to a solid content of about 5%, and then about 10 mg of activated carbon derived from woody materials was added to 10 mL of the diluted solution and boiled. Next, it is filtered with a filter paper (trade name “Qualitative Filter Paper No. 2” (manufactured by Toyo Roshi Kaisha, Ltd.)), and the resulting filtrate is filtered with a strong cationic ion exchange resin (trade name “Diaion” (Mitsubishi Chemical Corporation )) and a strong anion ion exchange resin (trade name “Diaion” (manufactured by Mitsubishi Chemical Corporation)) were added and stirred. After that, the stirred solution was passed through an octadecyl filter (trade name “Bond Elut Jr-C18” (manufactured by Agilent Technologies)) and a 0.45 μm membrane filter (trade name “MILLEX-HP Filter Unit” (manufactured by Merck). ). The sample thus obtained was analyzed using a trade name "Alliance (registered trademark) HPLC system" (manufactured by Nippon Waters Co., Ltd.).
(Measurement condition)
Column: trade name "ULTRON PS-80N" (manufactured by Shimadzu GLC)
Solvent: Pure water Temperature: 60°C
Flow rate: 0.6mL/min
Detection: RI (differential refractive index)

The ratio % (% by mass) of each saccharide to the total saccharides was calculated as 100% area (Table 1).

[Example 2] to [Example 4]
In Example 1 above, the saccharified liquid obtained by the saccharification reaction was filtered to obtain wort, which was then concentrated to measure the sugar composition. was filtered in the same manner as in Example 1. Activated carbon (trade name “Taiko S Type” (manufactured by Futamura Chemical Co., Ltd.)) was added at a rate of 1% by mass with respect to the total solid content of the wort, and 80 ℃ for 1 hour. After the activated carbon treatment, the obtained treated liquid was filtered through diatomaceous earth in the same manner as above to obtain wort. A malt extract was produced in the same manner as in Example 1 except for the other steps, and the sugar composition of the obtained malt extract was calculated in the same manner as in Example 1 (Table 1).

In Example 3, the sugar composition of the obtained malt extract was calculated in the same manner as in Example 2, except that the amount of activated carbon added was 5% by mass (Table 1). Furthermore, in Example 4, the sugar composition of the obtained malt extract was calculated in the same manner as in Example 2, except that the amount of activated carbon added was 10% by mass (Table 1).

[Comparative Example 1]
As Comparative Example 1, as in Example 1, commercially available pulverized barley malt was used as a raw material for beer. Pure water was added to the pulverized malt material to adjust the concentration of the pulverized malt material to 25% by mass. Next, the resulting mixed solution was subjected to proteolytic reaction with endogenous protease at 50° C. for 90 minutes, and then saccharification reaction with endogenous β-amylase at 66° C. for 40 minutes. Next, the resulting saccharified solution was held at 80° C. for 10 minutes to deactivate each endogenous enzyme. The resulting saccharified solution was filtered in the same manner as in Example 1 to obtain wort, and then concentrated to calculate the sugar composition (Table 1). That is, in Comparative Example 1, wort or malt extract, which is a raw material for beer, was produced by a conventionally known production method. In Comparative Example 1, both the liquefaction reaction and the saccharification reaction were performed using endogenous enzymes, and no treatment with activated carbon was performed, as compared with each Example.

Table 1 shows the amount of each enzyme and activated carbon added and the composition of each sugar contained in the finally obtained malt extract in Examples 1 to 4 and Comparative Example 1.

According to Table 1, the malt extract of Comparative Example 1 obtained by the conventional method for producing wort for beer using endogenous enzymes was rapidly heated by a jet cooker and externally derived liquefying enzymes were added. A significant increase in the ratio of fermentable sugars was confirmed in the malt extracts of Examples 1 to 4. Specifically, the proportion of fructose, which is a fermentable sugar, increased in all the examples compared to the comparative examples. Also, the ratio of glucose, which is also a fermentable sugar, increased nearly 10 times in each example compared to Comparative Example 1. Therefore, the proportion of fermentable sugars, which is the sum of fructose, glucose and disaccharides, also showed a marked increase of 1.5 times or more in each example compared to Comparative Example 1. On the other hand, the ratio of trisaccharides, which are non-fermentable saccharides, was reduced to about one-ninth that of Comparative Example 1 in each example. In addition, the proportion of polysaccharides of tetrasaccharides and higher, which are also non-fermentable sugars, was reduced to about one-third to one-fifth of Comparative Example 1 in each example. Endogenous enzymes degrade starch in malt over a relatively long period of time. Therefore, it is presumed that starch degraded by endogenous enzymes has a high degree of degradation, and is difficult to be completely degraded to glucose by subsequent saccharifying enzymes. On the other hand, in the case of each example, since the starch is instantaneously decomposed into starch compared to the liquefaction process using endogenous enzymes, the degree of starch decomposition was low, and it was likely that the saccharifying enzymes were easily decomposed completely to glucose. guessed.

Moreover, it was confirmed that Examples 2 to 4, in which the activated carbon treatment was performed, increased the ratio of fermentable sugars compared to Example 1, in which the activated carbon treatment was not performed. In particular, focusing on Examples 2 to 4, as the amount added increased, the ratio of the fermentable sugars produced also increased, confirming the superior effect of performing activated carbon treatment.

From the above, by using wort or malt extract that is rapidly heated by a jet cooker and uses externally derived liquefying enzymes as a raw material for brewed liquor such as beer, the proportion of non-fermentable sugars that are not decomposed into alcohol is suppressed. I was able to Further, by further treating the obtained wort with activated carbon, the proportion of non-fermentable sugars could be further suppressed. Furthermore, by using the wort or malt extract in the production of brewed liquor such as beer, production of brewed liquor with a sufficiently high degree of fermentation and a suppressed amount of non-fermentable sugars without reducing the amount of malt used. is also possible.

Claims (8)

In the step of liquefying malt, after heating a mixture containing pulverized malt to which a thermostable liquefying enzyme is added and water with a jet cooker from room temperature to 80 ° C. or higher within 10 seconds , malt is heated to 80 ° C. to 120 ° C. A liquefaction step of liquefying; and a saccharification step of adding a saccharifying enzyme to the liquefied liquid obtained by the liquefaction step to saccharify;
A method for producing low-sugar beer wort or malt extract, comprising: The production method according to claim 1, wherein the malt is liquefied at 90°C to 115°C. The production method according to claim 1, wherein the malt is liquefied at 100°C to 110°C. The production method according to any one of claims 1 to 3, wherein the thermostable liquefying enzyme is a thermostable α-amylase. The production method according to any one of claims 1 to 4, wherein the saccharifying enzyme is glucoamylase. The production method according to any one of claims 1 to 5, comprising a treatment step of treating the saccharified liquid obtained by the saccharification step with activated carbon. The production method according to any one of claims 1 to 6, wherein the wort or malt extract for low-sugar beer contains 90% by mass or more of fermentable sugars relative to the total sugars contained. A method for producing beer , characterized in that the wort or malt extract obtained by the method according to any one of claims 1 to 7 is used as a raw material.