JPH04200378A - Method for preparing liquors - Google Patents

Abstract

PURPOSE:To give a characteristic bitter taste and an action for multiplying the Bifidobacterium bacteria and the Bacillus bacteria in human intestines to a liquor, by employing gentio oligo saccharide (reduced product) as one of saccharide raw materials. CONSTITUTION:Gentio oligo saccharide (reduced product) having a polymerization degree of 2-4 as a saccharide raw material is added to the liquor in an amount of >=100mg per g of a substrate having a concentration of 1-90vol.%, subjected to an enzymatic reaction at a pH of 3-8 and at a temperature of 30-80 deg.C for 2min to 72hrs, and subsequently fermented by a conventional method.

Description

[Detailed Description of the Invention] [Background of the Invention] Technical Field> The present invention relates to a method for producing alcoholic beverages, and more specifically, the present invention relates to a method for producing alcoholic beverages having a unique bitter taste, a low-strength mouthfeel, and an intestinal tract. The present invention relates to a method for producing alcoholic beverages using gentio-oligosaccharide, which has a growth effect on bifidobacteria and lactobacilli, as one of the carbohydrate raw materials.

<Prior art> The general methods for producing various alcoholic beverages, except for synthetic alcoholic beverages, are as follows:
Basically, it involves the process of fermenting starch by adding the necessary yeast to a sugar solution such as saccharified starch (starch sugar) or glucose. It contains extracts derived from raw materials, undecomposed sugars, etc.

Therefore, such alcoholic beverages do not have the characteristics of so-called health foods, and the required brewing period is limited due to the quality of the alcoholic beverages, such as a certain taste. However, if this period is too short or too long, it will cause a decline in alcohol quality.

Regarding the production of Japanese sake, there has been a recent report of an example in which isomalto-oligosaccharides were blended with conventional carbohydrate raw materials in order to streamline production with the aim of shortening the brewing period (Starch Science, Vol. 37, No. 2 (1990) )).

Isomalto-oligosaccharides are sugars in which D-glucose is bonded to α-glucoside and have a sweet taste characteristic of Japanese sake, and are suitable for adding body flavor to senjoshu for early shipment.

However, there have been no reports of oligosaccharides in which glucose is linked to β-glucosides for use in the production of alcoholic beverages.

[Summary of the invention]

Summary of the Invention The purpose of the present invention is to provide a method for producing a functional alcoholic beverage that imparts a new taste due to its unique bitterness, as well as the ability to proliferate Bifidobacterium and Lactobacillus in the human intestine. be.

The present inventors have discovered that the above objective can be achieved by using gentio-oligosaccharides in which glucose is linked with β-1,6 bonds as a low-calorie carbohydrate that cannot be digested by humans, and based on this knowledge, Based on this, we have completed the present invention.

That is, the method for producing alcoholic beverages according to the present invention is characterized in that gentio-oligosaccharide or (and) its reduced product is used as one of the carbohydrate raw materials in the method for producing alcoholic beverages including a fermentation step.

Effects> According to the present invention, gentio-oligosaccharides or (and) their reduced products have a unique bitter taste similar to hops and a functionality that activates the proliferation of Bifidobacteria and Lactobacillus in the human intestine. Since it is a non-fermentable sugar, when it is added to the fermentation system as one of the carbohydrate raw materials, alcohol derived from the assimilation of other basic carbohydrate raw materials by yeast is produced in the fermentation liquid. , gentiooligosaccharide or (and)
The reduced product is left as is.

Therefore, it has a new taste due to the synergistic effect of the original taste of alcoholic beverages and the unique bitterness derived from gentio-oligosaccharide or (and) its reduced products, and also inhibits the growth of Bifidobacteria and Lactobacillus in the human intestine. It is possible to produce functional alcoholic beverages that are expected to have activating functions.

In the present invention, the gentio-oligosaccharide used as one of the carbohydrate raw materials and/or the carbohydrate material for supplying its reduced product further contains a monosaccharide such as glucose or a β-glucooligosaccharide. Since sugars such as glucose that remain even after use are fermented and decomposed by yeast for sake brewing, it is possible to impart a desired bitter taste to the alcoholic beverage without increasing its sweetness.

In addition, even if the brewing period is shortened or extended if desired,
It is possible to provide a high-quality functional alcoholic beverage that has a unique bitter taste and does not deteriorate its taste quality.

Furthermore, since the gentio-oligosaccharide or (and) its reduced product is used in the same process step with other basic carbohydrate raw materials, the desired alcoholic beverage can be produced more economically and efficiently.

[Detailed description of the invention]

Overview> The method for producing alcoholic beverages according to the present invention uses a carbohydrate liquid such as a saccharified product of starch or glucose, which is conventionally used as a carbohydrate raw material, in various general alcoholic beverage manufacturing methods including a fermentation process. In addition, gentio-oligosaccharide or (and)
It is characterized in that the reduced product is used as one of the carbohydrate raw materials in a fermentation system, that is, a reaction system in which sake brewing yeast is added to carbohydrate raw materials to produce alcohol, and alcohol fermentation after fermentation is performed. By leaving gentio-oligosaccharides, which are non-fermentable sugars that are not assimilated or decomposed by sake brewing yeast, or (and) their reduced products in an undegraded form in the liquid, that is, alcoholic beverages, desired products can be added to the alcoholic beverages. The basic principle is to contain a certain amount of gentio-oligosaccharide or (and) its reduced product.

The target alcoholic beverages of the present invention include alcoholic beverages produced through a fermentation process, such as beer, fermented alcoholic beverages such as sake or wine, lactic acid fermented beverages, medicinal liquors (e.g., plum wine), and alcohol-containing fermented seasonings (e.g., mirin). Typical examples include mixed liquors such as Happoshu, miscellaneous liquors such as powdered sake, and distilled spirits such as whiskey and shochu.

Method for producing alcoholic beverages> The method for producing alcoholic beverages according to the present invention involves using gentio-oligosaccharide or (and) its reduced product as one of the carbohydrate raw materials in an appropriate ratio in the fermentation system at the same process step as the carbohydrate raw material. Except for this, the method is basically the same as the various general alcoholic beverage manufacturing methods described above. Regarding methods for producing such alcoholic beverages, various books or documents can be referred to, such as the Encyclopedia of Brewing (Brewing Shoten + 1988).

The gentio-oligosaccharide used in the present invention has glucose linked to β-1,6 bonds, and preferably has a degree of polymerization of 2 to 10, more preferably 2 to 4.

Such gentio-oligosaccharides can be produced by any purposeful method, or preferably, β-glucosidase derived from various microorganisms is allowed to act on glucose and/or β-glucooligosaccharide, and β-glucosidase is By maximizing the ultimate function of condensation and rearrangement, it can be easily produced in high yield.

This method is described in detail in JP-A-1-222779 (Japanese Patent Application No. 63-46313) and JP-A-2-219584 (Japanese Patent Application No. 1-41289).

The outline of this manufacturing method will be explained as follows.

As β-glucosidase, it is possible to use those derived from various microorganisms, for example, the filamentous fungus Trichoderma viridii
ide), Trichobulhooly Rhinoceros (Trichode)
rmareesei),) Lycoderma coningii (
TriChOd-erIIla koningii),
Aspergillus niger
niger), Penicillium frequentans (P
The wood-decaying fungus Polyporus tulipiferi (Pol enicilliua + frequentans), etc.
ypolustulipiferae), Pseudomonas fluorescens (Pseud-ium thermocellum), Chrysosporium lignorum fungus
idiuIIlthermocel-Ium), Ruminococcus albus (Rurinococcus albus)
Enzymes of microbial origin, such as US), are preferably used. All of these microorganisms are known and can be easily obtained and enzymes can be prepared from them.

Moreover, D-glucose and/or β-glucooligosaccharide are used as the substrate. Here, the β-glucooligosaccharide serving as the substrate is one in which D-glucose is linked to each other by β-glucoside, that is, cellobiose, gentiobiose, or a gentiooligosaccharide with a higher degree of polymerization, and the degree of polymerization is used in the production method of the present invention. It means a degree of polymerization lower than that of gentio-oligosaccharide. β- as a substrate
When glucooligosaccharide is used, β-glucooligosaccharide with a higher degree of polymerization can be obtained by this enzymatic reaction. Particularly preferably, at least one selected from glucose, cellobiose, and kenthiobiose is used as the substrate.

In this way, β-glucosidase can be converted into glucose and/or β-glucosidase.
-When acting on glucooligosaccharide, as a reaction product,
Cellobiose, gentiobiose, 4-0-β-D-gentiooligosyl-D-glucose, 6-0-β-D-
Various β-glucooligosaccharides such as gentiooligosyl-D-glucose are obtained. Here, 4-0-β-D-gentiooligosyl-glucose means 4-0-β-
ri-gentiobiosyl-D-glucose, 4-0-β-
It means D-gentiotriosyl-D-glucose or one with a higher degree of polymerization. Also, 6-0-β-D
-Genthiooligosyl-D-glucose is 6-0-
means β-D-gentiobiosyl-D-glucose (gentiotriose), 6-0-β-D-gentiotriosyl-D-glucose (gentiotetraose), or a gentio-oligosaccharide with a higher degree of polymerization. .

These reaction products vary depending on the enzyme used, but when glucose or cellobiose is used as a substrate, there is a tendency for a mixture of several of the above-mentioned β-glucooligosaccharides to be produced. In addition, when gentiobiose is used as a substrate, 6
-0-β-D-gentiobiosyl-D-glucose,
Only gentiooligosaccharides such as 6-0-β-D-gentiotriosyl-D-glucose tend to be produced.

In addition, to explain the enzyme reaction conditions, the substrate concentration is
Although not particularly limited, usually 1 to 90% (solid amount/volume)
is preferable, and 5 to 80% (solid amount/volume) is more preferable. In addition, the higher the enzyme concentration relative to the substrate, the better, and it is usually preferable to use 1100ff1 or more per 1 g of substrate.

The reaction temperature and reaction p)I may be carried out under optimal reaction conditions for the enzyme used. Usually, the reaction temperature is preferably 30 to 80°C, more preferably 50 to 70°C. Reaction pH is 3-8
degree is preferred. The reaction time may be set to a time in which the desired β-glucooligosaccharide is sufficiently produced and accumulated, and usually a range of about 2 minutes to 72 hours is appropriate. The reaction may be carried out by adding the enzyme to the substrate, or the enzyme may be adsorbed on a suitable immobilizing agent to form an immobilized enzyme, and the reaction may be carried out in a continuous reaction method using this immobilized enzyme.

The gentio-oligosaccharide used in the present invention can be produced by the condensation reaction of glucose with an acid (M,
Wolfrom, L., Thompson and A.
A.M.

Bravnstejn, ), Am, Chetn, Soc.
, , 802015 (195111)).

The gentio-oligosaccharide thus obtained usually exists as a mixture with glucose, as described below, but if necessary, it can be separated and purified by a method such as carbon celite column chromatography.

In the present invention, in addition to the gentio-oligosaccharides obtained as described above, reduced products thereof can be used alone or in combination with the above-mentioned gentio-oligosaccharides.

A reduced product of gentio-oligosaccharides can be obtained by catalytically reducing (hydrogenating) these sugars in hydrogen gas. Such a treatment is a treatment method conventionally employed in the production of sugar alcohols.

The thus obtained gentio-oligosaccharides consisting of β-gelcondo bonds and their reduced products have a unique bitter taste not found in conventional starch sugars, and are non-fermentable sugars that are easily digested by intestinal bacteria. Since it is difficult to assimilate, it is low in calories and has the function of proliferating Bifidobacteria and Lactobacillus (see Japanese Patent Application No. 1-22197).

In the enzymatic method, acid condensation method, and bioreactor method described above, the target gentio-oligosaccharide is usually obtained as a mixture of gentio-oligosaccharides with various degrees of polymerization, and also as a mixture with unreacted monosaccharides such as glucose. Preferred examples of carbohydrate materials for supplying such gentio-oligosaccharides include, for example, as shown in Examples below, materials containing glucose in addition to gentio-oligosaccharides with a degree of polymerization of 2 to 4. Kendose (manufactured by Nippon Shokuhin Kako Co., Ltd.) is an example. This Kendose can be obtained by the enzymatic method as described above, and particularly by the method proposed earlier (Japanese Unexamined Patent Publication Nos. 1-222797 and 2-219584).

In the production method according to the present invention, in addition to using a substantially purified product or a single product of gentio-oligosaccharide as a feed material, materials containing other sugars such as glucose such as Kendose may also be used. Since sugars are assimilated by yeast, there is no substantial increase in sugars (such as glucose) derived from carbohydrate materials for the supply of gentio-oligosaccharides, and there is no substantial increase in sugars (such as glucose) derived from carbohydrate materials for the supply of gentio-oligosaccharides. The effect of sugar alone can be imparted.

The step of adding gentio-oligosaccharide or (and) its reduced product to the fermentation system is either by adding it to the basic carbohydrate raw materials (such as saccharified starch) in an appropriate ratio in the process of manufacturing alcoholic beverages, or by adding it to the fermentation system as necessary. If available, it can be added to the fermentation system at a desired reaction stage during fermentation.

The blending ratio of gentio-oligosaccharide may be such that the desired alcohol concentration, taste, and effects as described above by gentio-oligosaccharide or its reduced product can be obtained, but 20 to 60% by weight based on the total carbohydrate raw material is sufficient. Preferably,
5 to 30% by weight is more preferred.

<Example> The following shows preferred examples of the present invention, and the present invention is not limited thereby.

Example 1: Production of wort with a sugar content of 8°P using beer malt and Kendose (#45) in a weight ratio of 7=3 (At this time, hops were added at Q, 6g/L) First fermentation Bottom-fermenting beer yeast (5 accaroa + ycescereVIS) in a tank
Fermentation was carried out using a conventional brewer's yeast. The maximum fermentation temperature at this time was 10°C, and the fermentation period was 7 days. Next, the sedimented yeast was removed from the fermentation liquid in the first fermentation tank, and the fermentation liquid was transferred to the second fermentation tank for 10 minutes at a maximum temperature of 5°C.
Fermentation was carried out for several days.

The flavor of the obtained fermented liquid had a refreshing taste and a unique bitterness compared to the control to which Kendose was not added. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1 below.

Note (*) Kendose: Standard sugar composition manufactured by Nihon Shokuhin Kako Co., Ltd. Example 2: Wort with a sugar content of 11'P using beer malt, rice (or corn), and Kendose (#80) at a weight ratio of 10+2:2 During production, 2.6 g/l of hops were added)
In the first fermenter, bottom-fermenting beer yeast (Saccaro)
Fermentation was carried out with LIlyces cerevisiae, a common brewer's yeast). The maximum fermentation temperature at this time was 8°C, and the fermentation period was 7 days.

Next, the sedimented yeast was removed from the fermentation liquid in the first fermentation tank, and the fermentation liquid was transferred to the second fermentation tank, where fermentation was performed for 30 days at a maximum temperature of 4°C. The flavor of the fermented liquid obtained was milder and had a refreshing mouthfeel and mild bitterness compared to the control to which Kendose was not added. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1 below.

Example 3: Producing wort with a sugar content of 8°P using miscellaneous sake malt and Kendose (#80) at a weight ratio of 7:4 (hops were not added at this time) in the first fermenter. Bottom-fermenting beer yeast (S
accharomyces cerevisiae.

Fermentation was carried out using conventional brewer's yeast). The maximum fermentation temperature at this time was 10°C, and the fermentation period was 7 days. Next, the settled yeast was removed from the fermentation liquid in the first fermentation tank, and the fermentation liquid was transferred to the second fermentation tank, where fermentation was carried out at a maximum temperature of 5°C for 10 days. The flavor of the obtained fermented liquid had a refreshing taste and a unique bitterness compared to the control to which Kendose was not added. The compositions of the fermentation liquors at the outlet of the first fermenter and the outlet of the second fermenter were as shown in Table 1.

Table 1 Composition of fermented liquid - Seasoned alcohol solution prepared by adding 3.8 kg of gentose (#45) to 24 L of 30% alcohol aqueous solution,
Total rice 10kg (internal 2.0kg, fried rice 8.0kg)
The mixture was put into koji produced using 13 L of pumped water, and then heated in a tank and pasteurized in a conventional manner to produce senjoshu. The resulting senjoshu had a more harmonious and mellow body taste compared to the control to which gentose was not added.

Example 5: Wine (1,) Gentose (#
80) to which 2.5% was added, yeast was added and fermented.

The fermentation temperature was 15°C and the fermentation period was 14 days. The supernatant liquid of the first fermenter was transferred to the second fermenter, and fermentation was carried out at a maximum temperature of 8° C. for 60 days. The flavor of the resulting fermented liquid was mild and full-bodied, with less sweetness remaining compared to the control to which gentose was not added. You may feel a slight bitterness, but it is harmonious and feels solid.

(2) Gentose (#8) in grape juice for red wine
Yeast was added to a mixture containing 3% of 0) and fermented.

The fermentation temperature was 28°C and the fermentation period was 8 days. 1st
Transfer the supernatant liquid of the fermenter to the second fermenter and incubate at a maximum temperature of 8℃ for 3
A second fermentation was carried out for 0 days. The flavor of the fermented liquid obtained is
Compared to the control to which gentose was not added, the bitterness was moderately felt, and the taste was mild, firm, and elegant.

Claims (1)

[Scope of Claims] 1. A method for producing alcoholic beverages including a fermentation step, characterized in that gentio-oligosaccharide or (and) its reduced product is used as one of the carbohydrate raw materials. 2. The method for producing alcoholic beverages according to claim 1, wherein the degree of polymerization of the gentio-oligosaccharide is 2 to 4. 3. The carbohydrate material according to claim 1 or 2, wherein the carbohydrate material for supplying gentio-oligosaccharide or (and) its reduced product further contains one or more of glucose and β-glucooligosaccharide or (and) their reduced products. Manufacturing method.