JPH0373264B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fermented beverage and a method for producing the same, more specifically, using germinated wort as the main raw material and utilizing various proteins, minerals, vitamins, etc. contained therein.
The present invention relates to a fermented beverage with a low alcohol content, which has an excellent drinkable flavor by compounding secondary flavors resulting from alcoholic fermentation using the specific yeast, and a method for producing the same.

BACKGROUND ART Beverages made from germinated barley as a main ingredient and alcoholic fermented from it, such as beer, are consumed in large quantities. However, this type of alcoholic beverage is usually alcohol-fermented using yeast of the genus Satucharomyces, which is commonly used for food.
It contains several percent or more of alcohol and has a unique flavor. Therefore, these are truly unsuitable for easy consumption by the general public, including children, as a kind of health drink.

In view of the above-mentioned circumstances, the inventors of the present invention have conducted intensive research to obtain a new fermented beverage with low alcohol content that takes advantage of the characteristics of the raw materials.
The inventors have discovered that if this is subjected to alcoholic fermentation using a specific yeast under predetermined conditions, a fermented beverage with a complex flavor that is excellent for drinking can be obtained, and the present invention has been completed.

That is, the present invention relates to germinated wort, a mixed system of germinated wort and a vegetable and/or fruit treated product, a mixed system of germinated wort and whey, or a mixed system of germinated wort and whey treated with a proteolytic enzyme. system, Cleveromyces
The present invention relates to a fermented beverage whose main feature is alcohol fermentation with Kluyveromyces lactis and/or Kluyveromyces fragilis, and a method for producing the same.

In the present invention, germinated wort is produced by applying appropriate moisture and temperature to barley, wheat, wheat, rye, oats, etc. alone or as a mixture, and utilizing the nutritional components contained in the endosperm of these products. It is a juice obtained from sprouted seeds. If a malt extract that is already commercially available is used as such germinated wort, the objects of the present invention can be better achieved in addition to ease of handling such as acquisition and storage in mass production processing sites. Normally, the malt used in the production of beer is called short malt, in which young germs have germinated about 2/3 to 3/4 of the grains. The seeds germinated about 1.5 to 2.0 times the size of the grains.
This is called long malt, which has the strongest enzymatic power.It is dried to remove the bitter roots, and then coarsely crushed and slowly extracted with warm water.The resulting extract is filtered, for example. Malt extract is concentrated using a concentration method that does not cause decomposition of the active ingredients. This malt extract is rich in minerals and vitamins.

Even if the germinated wort is used alone as a fermentation target, the resulting fermented liquid has a complex flavor that is excellent for drinking.
In the case of a mixed system in which processed vegetables and/or fruits are added to germinated wort, the resulting fermented liquid will be even better. Vegetables include tomatoes, carrots, etc., and fruits include apples, grapes, and any other desired items. After washing and sorting, these are peeled and cored as necessary, and then processed using a pulper, finisher, etc. It is sufficient to use the squeezed juice that has been filtered with a sieve, and heat treatment may be performed before and after the sieve.

The present invention has the same meaning as adding a vegetable and/or fruit processed product, but instead of these, a mixed system in which whey is added to germinated wort, and a proteolytic enzyme processed product of whey is added to germinated wort. Mixed systems are also subject to fermentation. Whey and proteolytic enzyme-treated products of whey are
It serves as a nutritional substance necessary for alcoholic fermentation, and also serves as an auxiliary material that imparts drinkable flavor, richness, and mellowness to the resulting fermented liquid. In this sense, whey treated with proteolytic enzymes is particularly suitable. Whey is a common lean residual by-product of cheese manufacturing processes. This whey is rich in soluble proteins such as lactalbumin and lactobrobulin, minerals, and water-soluble vitamins such as vitamin _B2 . Whey of various properties is already commercially available, and any of them may be used in the present invention, but powdered whey is convenient.
A proteolytic enzyme-treated whey product is obtained by treating such whey or a hydrolyzed solution of whey with a protease enzyme. Specifically, for example, approximately 15% of powdered whey
(W/V) Add 0.1 to 0.2% (W/V) of protease (Protease Amano A, Protease Amano P, Proleather, etc. manufactured by Amano Pharmaceutical Co., Ltd.) to an aqueous solution, and enzymatic treatment at 37 to 40°C for about 4 hours. do. By enzymatically treating the whey in this way, the proteins in the whey are decomposed into amino acids and peptides, which has a positive effect on the mixed system fermentation itself and the flavor of the fermented liquid obtained by the fermentation, which will be described later. In fact, amino acid analysis of whey and a proteolytic enzyme-treated product of whey reveals that lysine, anserine, phenylalanine, threonine, and valine are particularly produced by the enzyme treatment. Usually, these proteolytic enzyme-treated whey products are used after removing insoluble matter by filtration or centrifugation.

In the present invention, the germinated wort as described above is subjected to alcohol fermentation. The yeast used for alcoholic fermentation is Klevomyces lactis and/or Klevomyces fragilis. These yeasts may be used singly or may be allowed to coexist. Traditionally, Saccharomyces carlsbergensis
If a general yeast commonly used for food such as Saccharomyces cerevisiae is used, it is difficult to adjust the fermentation to obtain the fermented liquid that is the objective of the present invention, and the flavor of the obtained fermented liquid is particularly poor. When the above-mentioned germinated wort is subjected to alcoholic fermentation with Klevomyces lactis and/or Klevomyces fragilis, the production of ethyl alcohol is relatively slow, and the fermentation is adjusted in relation to the desired flavor, making it drinkable as is. A fermented beverage with an extremely excellent complex flavor can be obtained.
In particular, when the ethyl alcohol content is less than 1%, a fermented beverage with a more excellent complex flavor can be obtained. At this time, it is preferable to use malt extract as the germination wort for any fermentation target, and it is convenient to adjust the concentration of malt extract to 5 to 50% (W/V) in the fermentation target. . Even if the malt extract is fermented at a high concentration, there is no adverse effect on the fermentation, and the resulting fermented liquid also has a higher concentration, making it easier to store and handle the fermented liquid and to use it in other products.

Specifically, alcohol fermentation is carried out by heating and sterilizing the fermentation target such as the above-mentioned germinated wort to a temperature of about 90°C, and then adding the pre-cultured yeast to the cooled product. The amount of yeast added depends on its properties, activity, desired quality of fermentation liquid, etc., but approximately:
1×10 ⁵ to 5×10 ⁶ cells per ml of substrate. During fermentation, bacterial contamination from the outside is prevented, and the fermentation temperature can be set over a relatively wide range, but it is preferably maintained at 25-40°C. If the fermentation temperature is too low, it will take a long time to stop the fermentation, and if the fermentation temperature is too high, the resulting fermented liquid will have a bad flavor. Add yeast as described above to the specified fermentation target and ferment at a temperature range of 25 to 40℃ for 15 to 30 minutes.
Ferment for about an hour, PH3.5-5.0, ethyl alcohol 0.5-<1.0% (W/V), lactic acid 100-300mg%
(W/V, titratable acidity converted into lactic acid, the same applies hereafter, including in the drawings) is the best for drinking.

Figure 1 shows a 15% (W/V, all percentages are shown in W/V, including in the Examples) aqueous solution of malt extract (Sankyo Foods Co., Ltd., Sankyo Malt B ₂ ) heated to 90°C and sterilized. This is a graph illustrating the fermentation situation when Klevomyces lactis and Klevomyces fragilis, which were pre-cultured separately, were added to the same number of bacteria and fermented statically at 30°C. be. Figure 2 shows malt extract (same as in Figure 1, including examples below).
A mixed aqueous solution containing 10% malt extract (Sankyo Malt B ₂ manufactured by Sankyo Foods Co., Ltd.) and 40% apple processed product (juice extracted from washed and sorted apples using a finisher equipped with a 0.5 mm pore size wire mesh). Fig. 3 shows the fermentation target for a mixed aqueous solution containing 15% malt extract and 1.5% powdered whey. Protease-treated product [Protease (Amano Pharmaceutical Co., Ltd., Protease Amano P) added at 0.20% to a 15% aqueous solution of powdered whey
When fermenting a mixed aqueous solution containing 10% of the centrifuged liquid obtained by enzymatic treatment at 37-40°C for 4 hours, the following results were obtained: Graphs illustrating fermentation conditions [In each figure, curves 11 to 14 = lactic acid (mg%), curves 21 to 24 = ethyl alcohol (%, analyzed by liquid chromatography, the same applies hereinafter), curves 31 to 34 = PH, curves 41 to 44 = viable yeast cell count (logN/1ml, hereinafter the viable cell count is the same), horizontal axis is fermentation time (hours)].

As exemplified in Figures 1 to 4, the production of ethyl alcohol is relatively slow, especially at the stage where ethyl alcohol is less than 1% (W/V), and organic acid (lactic acid) is moderate in relation to flavor. The fermentation balance has been adjusted with the production of
At this stage, a fermented liquid suitable for drinking is obtained.

The fermentation liquid obtained in this way is useful because the bacteria contained therein are themselves useful, so it can be used as a product (for example, a chilled product, or After sterilization, the fermented liquid can be made into ordinary bottled or canned products, and if necessary, the fermented liquid can be concentrated, dried and/or adjusted to be made into a product. Concentration may be carried out, for example, by reverse osmosis or vacuum, and drying may be carried out, for example, by spray drying or freeze drying. Sugars, fragrances, etc. can also be added at the final stage of commercialization. Of course,
When germinated wort is fermented at a high concentration, or when the fermented liquid is concentrated or dried, it is diluted as appropriate when producing a product or drinking it. In addition, if the fermented liquid is to be commercialized as a concentrated solution that can be drunk as it is, carbonation will yield a refreshing fermented beverage. In this case, carbonation is preferably such that the carbon dioxide volume in the product is about 2.0 to 2.5.

Each product contains the raw material germinated wort, a processed vegetable and/or fruit product, whey, and a proteolytic enzyme-processed product of whey. Various proteins, minerals, vitamins, etc., and when using proteolytic enzyme-treated whey, various amino acids, peptides, etc. enriched through enzyme treatment are utilized, resulting in a complex flavor that is excellent for drinking. has. In fact, even if we sensory-evaluate these products and fermented beverages that have the same other conditions but differ only in the use of Satucharomyces as the yeast (such as in the case of not using germinated wort), (The same applies if the number is missing or different), 1%
A positive result for the fermented beverage according to the present invention is significantly tested at a risk rate of (20 inspectors x 3 repetitions x 2 or 3 points preference ranking method).

●Example 1 After heating and sterilizing a 40% aqueous solution of malt extract until it reached a temperature of 90°C and cooling it to 35°C, pre-cultured Cleveromyces lactis was added at 5 x 10 ⁶ cells per ml of substrate, and the solution was heated to 90°C and cooled to 35°C. Static fermentation was carried out at 30°C for 30 hours while preventing bacterial contamination. Ethyl alcohol in the resulting fermented liquid is slightly less than 1.2%, lactic acid (converted amount) 330
mg%, PH4.1. This fermentation liquid was centrifuged to obtain a fermentation mother liquor.

Then, dilute the fermentation mother liquor with 3 culture water, and dilute the diluted solution with 99%
After adjusting the ratio of + 200 g of sugar + 0.5 g of fragrance (lemon type), the mixture was heat sterilized at a temperature of 95°C and cooled to 10°C to produce a fermented beverage (Example).

A fermented beverage (comparative example) was produced in parallel with the other conditions being the same, but the only difference was that Saccharomyces cerevisiae was used as the yeast. Sensory evaluation of the example and comparative example showed that the example had a preference. The results were tested for significance (20 inspectors x 2 repetitions x 2)
point preference x risk rate 1%).

●Example 2 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, dilute the fermentation mother liquor 3 times with water, and dilute the diluted solution with 99% water.
A chilled (5°C) fermented beverage was produced by adjusting the ratio of +200g sugar +0.5g flavoring (citrus).

The sensory evaluation was the same as in Example 1.

●Example 3 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, the fermentation mother liquor was diluted 3 times with water, and then adjusted, heat sterilized, cooled (5°C), and centrifuged in the same manner as in Example 1, and then carbonated to a carbon dioxide gas volume of 2.3 to obtain a fermented beverage ( Example) was manufactured.

The sensory evaluation was the same as in Example 1.

●Example 4 Fermentation mother liquor was obtained in the same manner as in Example 1.

Then, the fermentation mother liquor was concentrated under reduced pressure (80°C),
It was further freeze-dried. 30 g of dried product + 6 sugar
Adjust the ratio of g + fragrance (lemon type) 0.001 g,
Fermented beverage by dissolving this in 300ml of water (Example)
was manufactured.

The sensory evaluation was the same as in Example 1.

●Example 5 80 parts by volume of a 15% aqueous solution of malt extract and processed tomato [washed and sorted tomatoes (variety: Kagome 81)]
After crushing and heating to a temperature of 85℃, the juice was squeezed using a pulper equipped with a mesh with a pore size of 2 mm.A mixed solution of 20 parts by volume was heated and sterilized to a temperature of 90℃.
After cooling to ℃, separately precultured Cleveromyces lactis and Cleveromyces fragilis were added at 6 x 10 ⁶ cells per ml of substrate, and cultured at 30°C while preventing bacterial contamination from the outside.
Static fermentation was carried out at ℃ for 25 hours. Ethyl alcohol 0.9%, lactic acid (converted amount) 250mg%, PH of the obtained fermentation liquid
It was 4.2.

And centrifuged liquid of this fermentation liquid 99 + sugar
After adjusting the ratio of 200g + 0.5g of fragrance (lemon type), it was heat sterilized at 95°C and cooled to 10°C to produce a fermented beverage (Example).

The sensory evaluation was the same as in Example 1.

●Example 6 A mixed aqueous solution containing 12% malt extract and 1.5% powdered whey was subjected to static fermentation in the same manner as in Example 5 below. The resulting fermentation liquid had a little less than 1.0% ethyl alcohol, 140 mg% lactic acid (converted amount), and a pH of 4.1.

Then, this fermented liquid was treated in the same manner as in Example 5 to produce a fermented beverage (Example).

The sensory evaluation was the same as in Example 1.

●Example 7 15% malt extract and 15% proteolytic enzyme-treated powdered whey [0.15% protease (Protease Amano A, manufactured by Amano Pharmaceutical Co., Ltd.) was added to a 6% aqueous solution of powdered whey, and The mixed aqueous solution containing the following enzyme-treated product and centrifuged treated solution was subjected to static fermentation in the same manner as in Example 5.
The resulting fermentation liquid contained slightly less than 1.0% ethyl alcohol, 200 mg% lactic acid (converted amount), and PH 4.0.

Then, this fermented liquid was treated in the same manner as in Example 5 to produce a fermented beverage (Example).

The sensory evaluation was the same as in Example 1.

[Brief explanation of drawings]

FIGS. 1 to 4 are graphs illustrating each fermentation situation in the present invention. 11-14...Lactic acid curve, 21-24...Ethyl alcohol curve, 31-34...PH curve, 41
~44... Yeast viable cell count curve.

Claims (1)

[Claims] 1. Kluyveromyces lactis and/or Kluyveromyces fragilis in germinated wort
A fermented beverage whose main ingredient is a fermented liquor, a concentrate of the fermented liquor, or a dried product of the fermented liquor. 2 The ethyl alcohol content of the fermentation liquid is 1% (W/
The fermented beverage according to claim 1, wherein the fermented beverage has a content of less than 3. The fermented beverage according to claim 1 or 2, which uses malt extract as the germinated wort. 4 Kluyveromyces lactis and/or Kluyveromyces fragilis in germinated wort
A fermented beverage containing bacterial cells, the main component being a fermented liquor, a concentrate of the fermented liquor, or a dried product of the fermented liquor. 5 The ethyl alcohol content of the fermentation liquid is 1% (W/
5. The fermented beverage according to claim 4, wherein the fermented beverage is less than V). 6. The fermented beverage according to claim 4 or 5, which uses malt extract as the germinated wort. 7 Kluyveromyces lactis and/or Kluyveromyces fragilis mixed with germinated wort and processed vegetables and/or fruits
A fermented beverage whose main ingredient is a fermented liquor, a concentrate of the fermented liquor, or a dried product of the fermented liquor. 8 The ethyl alcohol content of the fermentation liquid is 1% (W/
8. The fermented beverage according to claim 7, which has a content of less than V). 9. The fermented beverage according to claim 7 or 8, which uses malt extract as the germinated wort. 10 A fermentation liquid produced by Kluyveromyces lactis and/or Kluyveromyces fragilis in a mixed system of germinated wort and whey, a concentrate of the fermentation liquid, or a dried product of the fermentation liquid as the main component. Fermented beverage. 11 Ethyl alcohol content of fermentation liquid is 1%
(W/V). 12. The fermented beverage according to claim 10 or 11, which uses malt extract as the germinated wort. 13 Kluyveromyces lactis and/or Kluyveromyces fragilis in a mixed system of germinated wort and whey treated with proteolytic enzymes
A fermented beverage whose main ingredient is a fermented liquor, a concentrate of the fermented liquor, or a dried product of the fermented liquor. 14 Ethyl alcohol content of fermentation liquid is 1%
(W/V). 15. The fermented beverage according to claim 13 or 14, which uses malt extract as the germinated wort. 16 After sterilizing and cooling the germinated wort, precultured yeast Kluyveromyces lactis and/or Kluyveromyces fragilis is added.
A method for producing a fermented beverage, in which so-called alcoholic fermentation is carried out by adding alcoholic acid, followed by separating the bacterial cells to obtain a fermented liquid, which is concentrated, dried and/or adjusted as necessary. 17 Alcoholic fermentation with ethyl alcohol content of 1
17. The method for producing a fermented beverage according to claim 16, wherein the process is completed at a stage of less than % (W/V). 18. The method for producing a fermented beverage according to claim 16 or 17, which comprises carbonating the fermented beverage. 19. A method for producing a fermented beverage according to any one of claims 16 to 18, which uses malt extract as the germinated wort. 20. The method for producing a fermented beverage according to claim 19, wherein fermentation is carried out at a malt extract concentration of 5 to 50% (W/V). 21. The method for producing a fermented beverage according to any one of claims 16 to 20, wherein the fermentation is carried out at a temperature of 25 to 40°C.