JPH11146778A - Fermented malt beverage and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain fermented malt beverage excellent in storage stability and provide a method for producing the beverage. SOLUTION: Fermentation raw material liquid containing malt and nigerooligosaccharide in an amount of 2.5-100 wt.% based on the malt is fermented by a yeast. Nigerooligosaccharide-containing syrup obtained by reacting a substrate comprising an aqueous solution of sugar containing >=50 wt.% sugar having 12 glucose polymerization degree in sugar solid content with an enzyme capable of producing the saccharide by transglucosylation and condensation reaction and containing >=30 wt.% the saccharide in the sugar solid content is used as the nigerooligosaccharide.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented malt beverage having excellent storage stability and a method for producing the fermented malt beverage, and more particularly, to a fermentation raw material liquid containing a specific amount of a nigerooligosaccharide and fermentation having excellent storage stability. The present invention relates to a malt beverage and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, with the diversification of consumer tastes, a number of new products have been put on the market for fermented malt beverages, mainly beer, which is one of the favorite products, and saccharides that have not been used in the past are used as raw materials. Attempts have often been made to create fermented malt beverages having a new type of flavor by adding them.

[0003] Japanese Patent Application Laid-Open No. 4-200378 discloses that gentio-oligosaccharides and / or reduced products thereof are used as one of the carbohydrate raw materials to have a unique bitter taste similar to hops, a low calorie content and an intestine. It is described to brew a beer having a function of activating the growth of Bifidobacteria and Lactobacillus.

Japanese Patent Application Laid-Open No. Hei 6-237750 discloses that cyclodextrin is added to either moromi, a fermented solution thereof, or a fermentation-finished solution, or cyclodextrin glucanotransferase is added to mash containing starchy auxiliary material. A method for producing a low-malt beer having cyclodextrin having an aroma component and containing cyclodextrin having an aroma component and having a rich taste in taste, which is produced by causing cyclodextrin to act.

Further, Japanese Patent Application Laid-Open No. 7-501405 discloses that wort, a fermented solution thereof, and a fermented solution containing isomaltooligosaccharides (such as isomaltose, isomalttriose, and pannose) in which glucose mainly has an α-1,6 bond. A method for producing a kokumi-enhanced beer, which is added to a termination solution, is described.

[0006] In addition, Japanese Patent Application Laid-Open No. 7-148772 discloses that while using an acid-saccharified glucose containing an α-linked oligosaccharide such as nigerose and a β-linked oligosaccharide such as gentiobiose having bitterness, it has a rich taste. A method for producing a three-fold brewed sake or a synthetic liquor exhibiting a smooth taste is described.

On the other hand, M. Stagey and J.M.
M. Webber: Methodsin Carboh
ydrate Chemistry, I, 339-34
1, Academic Press (1962)
There has been proposed a method for producing a nigerooligosaccharide by hydrolyzing a polysaccharide produced by a microorganism, such as nigeran or ercinan, as a substrate using an enzyme or an acid.
Also known is a method for preparing nigerose using a known α-glucosidase glycosyl transfer / condensation reaction (Kenichi Kanaya et al., Journal of the Japanese Society of Agricultural Chemistry, 53, 385-390 (19)
79); Fujimoto et al. , Agr
ic. Biol. Chem. , 52, 1345-135
1 (1988)).

Further, Japanese Patent Application Laid-Open No. Hei 3-22958 discloses a method for producing nigerose by allowing a cyclodextrin-forming enzyme to act on a starch hydrolyzate. Further, Japanese Patent Application Laid-Open No. 7-59559 discloses that α-
Belongs to the genus Acremonium, specifically one or more of glycosyltransferases that give α-1,3 glucosidic bond to a substrate containing 1,4 glucosidic polysaccharide or oligosaccharide; Fungi that produce glycosyltransferases that produce a 1,3-linkage, such as Acremonium sp. S4G1
No. 3 (FERMBP-4373) according to a conventional method, and a method for producing a nigerooligosaccharide by reacting a glycosyltransferase prepared by culturing the fermentation product.

[0009]

SUMMARY OF THE INVENTION Fermented malt beverages such as beer
Depending on the storage state, an unpleasant odor called an oxidized odor may be exhibited as the number of days elapses from the date of manufacture, and improvement in storage stability has been desired. And although attempts to create fermented malt beverages and the like having a new type of flavor by adding saccharides that have not been conventionally used to the raw materials as described above have been frequently made, the conventional fermented malt beverages have been used in fermented raw material liquids. It has not been known to improve the storage stability of fermented malt beverages such as beer by using saccharides that are not used. An object of the present invention is to provide a fermented malt beverage having excellent storage stability and a method for producing the same.

[0010]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and added a high concentration of nigero-oligosaccharide-containing syrup to a raw material fermented liquid of a fermented malt beverage and fermented with yeast. However, they have found that a fermented malt beverage having excellent storage stability can be obtained, and have completed the present invention.

[0011] That is, the present invention relates to a method for preserving fermented raw material containing malt and 2.5 to 100% by weight, preferably 10 to 75% by weight of nigerooligosaccharide based on malt, by fermentation with yeast. 3 ~ 70g per liter of fermented malt beverage and nigerooligosaccharide with excellent stability
The present invention relates to a fermented malt beverage having excellent storage stability.

The present invention also relates to malt and malt.
The present invention relates to a method for producing a fermented malt beverage having excellent storage stability, which comprises fermenting a fermentation raw material liquid prepared from 5 to 100% by weight, preferably 10 to 75% by weight of a nigerooligosaccharide with yeast.

[0013] The present invention further relates to a nigerooligosaccharide,
50% by weight of sugar having a degree of polymerization of glucose of 2 or more in solid sugar
The above-mentioned syrup containing a nigerooligosaccharide containing 30% by weight or more of a nigerooligosaccharide in a saccharide solid content obtained by reacting an enzyme which produces a nigerooligosaccharide by a sugar transfer / condensation reaction with a substrate comprising the aqueous saccharide solution containing the above. The present invention relates to a fermented malt beverage having excellent storage stability and a method for producing the same.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the term "fermented malt beverage" refers to a fermentation raw material solution containing malt, nigerooligosaccharides and, if necessary, other starch raw materials, which is fermented with yeast. Any beverage can be used. It is also desirable to use hops, which are usually required to be used in beer, as a raw material for producing the fermented malt beverage.

There is no particular limitation on the malt which is a raw material for producing the fermented malt beverage, but the fermented malt beverage having a lighter color is used as compared to using a special malt such as roasted malt which is a raw material for producing black beer. It is preferable to use normal malt, which is a raw material for production, from the viewpoint of the effect of the present invention that storage stability is exhibited.

In the present invention, the term "nigero-oligosaccharide" refers to at least one or more α-1,4, such as nigerose, nigerosyl glucose, and nigerosyl maltose.
It means an oligosaccharide having a glucose polymerization degree of 2 or more containing a 3 glucoside bond, preferably an oligosaccharide having a glucose polymerization degree of 2 to 10, and more preferably an oligosaccharide having a polymerization degree of 2 to 7. In the present invention, “nigerooligosaccharide” includes α-
In addition to oligosaccharides consisting only of 1,3 glucoside bonds, α
-1,3 glucoside bond and other bonds (for example, α-
1,1, α-1,2, α-1,4, α-1,6 glucosidic bonds).

The content of the nigerooligosaccharide in the raw fermented liquor is from 2.5 to 100% by weight, preferably from 10 to 75% by weight, based on the malt. No effect is exhibited, and storage stability cannot be improved even if it is added in an amount of more than 100% by weight. In addition, when the added concentration of nigerooligosaccharide is increased, yeast assimilation is relatively high in wort having the same extract concentration. Sugars are reduced and the flavor balance of the product is lost. Also, 10 to 75
When used in the range of weight%, more favorable results can be obtained in terms of flavor and flavor, in addition to better storage stability.
And since beer yeast does not assimilate nigerooligosaccharides, when 2.5 wt% of nigerooligosaccharides are added to malt in the raw material fermentation liquid and fermented by yeast, 3 g of nigerooligosaccharides are contained per liter of the product fermented malt beverage. Similarly, when 100% by weight of nigerooligosaccharide is added to malt, 70 g of nigerooligosaccharide is contained per liter of the product fermented malt beverage.

The nigerooligosaccharide used in the present invention may be produced by any of the above-mentioned conventionally known methods. Among the methods for preparing nigerooligosaccharides, M. nigerooligosaccharides were used. S
casey and J.M. M. Webber: Meth
ods in Carbohydrate Chemi
try, I, 339-341, Academic Pr
The method described in ess (1962) is not suitable as a method for mass-producing industrially inexpensively because nigeran, ercinan and the like are very expensive. In addition, in the known method for preparing nigerose using a transglycosylation / condensation reaction of α-glucosidase, the amount of nigerooligosaccharide produced is not preferable because it is small.

The method disclosed in JP-A-3-22958 requires a cyclodextrin synthesizing enzyme 50 times or more the amount of a normal cyclodextrin-forming enzyme, and has a small amount of nigero-oligosaccharides, and cannot be said to be an advantageous method. . Among the methods known so far, the most economical method is considered to be the method using the glycosyltransferase (nigero-oligosaccharide-forming enzyme) described in JP-A-7-59559. It is.

Furthermore, as a method for preparing a high concentration of nigerooligosaccharide, as described in Japanese Patent Application No. 8-145172, α-amylase, β-amylase, oligosaccharide-forming amylase, A substrate consisting of an aqueous saccharide solution containing 50% by weight or more of sugar having a degree of polymerization of glucose of 2 or more in a saccharide solid obtained by reacting one or more kinds selected from debranching enzymes with the substrate disclosed in -595
No. 59, a method for producing a nigerooligosaccharide in a saccharide solid content of 30% by weight or more by reacting an enzyme that produces a nigerooligosaccharide by a sugar transfer / condensation reaction. When a syrup containing the thus obtained nigerooligosaccharide in a saccharide solid content of 30% by weight or more is used, more favorable results are obtained in storage stability.

Further, as described in Japanese Patent Application No. 8-145172, α-amylase, α-amylase,
One or more selected from β-amylase, oligosaccharide-forming amylase, and debranching enzyme, and an enzyme that produces a nigerooligosaccharide by a transglycosylation / condensation reaction are allowed to act simultaneously to convert the nigerooligosaccharide into a sugar solid. It is also preferable to employ a method of producing 30% by weight or more of the same.

In the saccharide (syrup) prepared by such a method, at least one kind of α or α, such as nigerose, nigerosyl glucose, or nigerosyl maltose, is contained.
-1 In addition to oligosaccharides having a degree of polymerization of glucose containing a 1,3 glucoside bond and having a degree of polymerization of 2 or more (nigerooligosaccharides), monosaccharides such as glucose, various oligosaccharides having a bond other than α-1,3 bond (maltose or the like), or dextrin And the like may be contained, but if it contains a nigerooligosaccharide, it can be used in the present invention. Alternatively, the nigerooligosaccharide may be used alone or may include mixed oligosaccharides having different degrees of polymerization. If necessary, the oligosaccharide having a desired degree of single polymerization may be separated ( Chromatographic fractionation).

If necessary, the syrup containing the nigerooligosaccharide may be further purified to use a syrup having an increased content. Examples of purification methods include, for example, a method in which an organic solvent such as alcohols is added to a syrup containing a nigerooligosaccharide to precipitate and separate oligosaccharides, an activated carbon column, chromatography employing a separation method based on molecular weight such as gel filtration, or ion chromatography. Examples thereof include a method of removing saccharides other than nigerooligosaccharides by chromatographic fractionation using an exchange resin, and a method of adding yeast to syrup to assimilate fermentable saccharides. Furthermore, the form of the nigerooligosaccharide used may be any form such as lyophilized form, powder form, granular form, etc., in addition to the above-mentioned syrup form.

As the "yeast" used in the present invention, brewer's yeast and the like used in normal beer brewing can be used. Further, in the present invention, the "other starch raw materials capable of assimilating yeast" include those other than the sugars contained in malt, nigero-oligosaccharide-containing syrup, etc., for example, corn starch, rice starch, or a processed product thereof by an enzyme action or the like. Examples can be given.

[0025] Fermented malt beverages such as beer depend on the storage conditions, but as the number of days elapses from the date of manufacture,
It is well known that it exhibits an unpleasant odor called a so-called oxidation odor. In the present invention, "storage stability"
A fermented malt beverage such as beer is a property that delays the generation of oxidized odor caused by a change in components during storage and reduces the degree thereof, and thus a fermented malt beverage having better storage stability is more oxidized. It can be said that the odor is generated later from the date of manufacture and the degree of oxidative odor is smaller.

[0026]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. Example 1 (Preparation of Nigerooligosaccharide) Corn starch was liquefied using α-amylase by a conventional method to prepare a liquefied starch solution having a concentration of 30% by weight and a glucose equivalent of 7. Next, the starch liquefied liquid was adjusted to pH 5 and then 0.1 wt.
001 parts by weight of β-amylase (trade name “β-amylase 1500” manufactured by Nagase Seikagaku Corporation) and 0.0
001 parts by weight of isoamylase (manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) was added and reacted at 55 ° C. for 24 hours to prepare a substrate. This substrate was treated with Acremonium sp. Prepared by the method described in JP-A-7-59559. S4G
13 strains (Acremonium sp. S4G13, FERM BP-43
Nigerooligosaccharide-forming enzyme produced by (73) was added in an amount of 0.8 units / g substrate and reacted at 55 ° C. for 48 hours to obtain a nigrupooligosaccharide-containing syrup having a sugar solid content of about 74%. . The sugar composition of the obtained nigerooligosaccharide-containing syrup was analyzed, and the results are shown in Table 1.

[0027]

[Table 1]

The numerical values in the table indicate% by weight per solid sugar. In addition, the content in parentheses in the saccharides of trisaccharide, tetrasaccharide or higher indicates the nigerooligosaccharide content per saccharide solid content. Therefore, the total content of nigerooligosaccharides is the total amount of nigerooligosaccharides of nigerose, trisaccharide, tetrasaccharide or more.

Example 2 To normal malt, 41% by weight of the nigello-oligosaccharide-containing syrup obtained in Example 1 (about 10% by weight of nigerooligosaccharide to malt) was added as an auxiliary material and added to about 11 ° P. Main fermentation and post-fermentation were carried out in exactly the same manner as in normal beer production, except that wort having a plateau degree was used to obtain a fermented malt beverage of the present invention. The true fermentation degree of this fermented malt beverage is 61%,
The true extract was 4.3%. Table 2 shows the sugar analysis values in the wort to which the nigerooligosaccharides were added and the fermented malt beverage.

[0030]

[Table 2]

The total amount of nigerooligosaccharides in the wort and the product fermented malt beverage could not be measured for many malt-derived unknown substances, but about half of the "other" items in Table 2 accounted for nigerooligosaccharides. it is conceivable that.

Comparative Example 1 The procedure of Example 1 was repeated except that the nigerooligosaccharide was changed to Hymaltose MC55 (manufactured by Nippon Shokuhin Kako Co., Ltd.). The genuine fermentation degree was 66%, and the genuine extract was 3.7%. Table 3 shows the physical properties of Hymaltose MC55. Table 4 shows sugar analysis values in wort to which Hymaltose MC55 was added and in a fermented malt beverage product.

[0033]

[Table 3]

[0034]

[Table 4]

(Evaluation of Storage Stability) The fermented malt beverage obtained in Example 2 and the fermented malt beverage obtained in Comparative Example 1
After storage at 5 ° C. for 2 months in the dark, a sample was prepared, and storage stability was evaluated by a sensory test of 10 skilled panelists. Each panelist tasted each sample, and scored 1 point (no odor of oxidation), 2 points (feel the odor of oxidation weakly), 3 points (feel the odor of oxidation slightly strong), and 4 points (strongly feel the odor of oxidation). When the fermented malt beverage of the present invention obtained in Example 2 was “2.3”, the fermented malt beverage obtained in Comparative Example 1 was “3. 4 ", which clearly indicates that the malt beverage of the present invention is superior in storage stability to that of the comparative example.

Example 3 To a normal malt, 301% by weight of the nigerooligosaccharide-containing syrup obtained in Example 1 (about 73.5% by weight of nigerooligosaccharide based on malt) was added as an auxiliary material, and the mixture was heated to 11 ° C.
Main fermentation and post-fermentation were carried out in exactly the same manner as in normal beer production except that wort was used to obtain a fermented malt beverage of the present invention. The true fermentation degree of this fermented malt beverage was 57%, and the true extract was 4.7%.

Comparative Example 2 The procedure of Example 3 was repeated except that the nigerooligosaccharide was changed to Hymaltose MC55 (manufactured by Nippon Shokuhin Kako Co., Ltd.). The true fermentation degree was 71% and the true extract was 3.2%.

(Evaluation of Storage Stability) The fermented malt beverage obtained in Example 3 and the fermented malt beverage obtained in Comparative Example 2
After storage in the dark at 5 ° C. for 2 months, a sample was prepared and the storage stability was evaluated by a sensory test of 10 skilled panelists. The results were almost the same as those described above, and the malt beverage of the present invention was compared. It became clear that the storage stability was superior to that of the example.

[0039]

According to the present invention, a fermented malt beverage having excellent storage stability can be obtained by fermenting a fermentation raw material liquid containing a specific amount of a nigerooligosaccharide with yeast.

Claims (5)

[Claims] 1. Fermentation excellent in storage stability characterized by being obtained by fermenting a fermentation raw material liquid containing malt and 2.5-100% by weight of nigerooligosaccharide based on malt with yeast. Malt beverage. 2. An enzyme that produces a nigerooligosaccharide by a transglycosylation / condensation reaction on a substrate composed of an aqueous saccharide solution containing 50% by weight or more of sugar having a degree of polymerization of glucose of 2 or more in a saccharide solid content as a nigerooligosaccharide. 2. A fermented malt beverage having excellent storage stability according to claim 1, wherein a syrup containing a nigerooligosaccharide containing 30% by weight or more of a nigerooligosaccharide in a saccharide solid content is obtained. 3. A fermented malt beverage having excellent storage stability, comprising fermenting a fermentation raw material liquid containing malt and 2.5-100% by weight of nigerooligosaccharide based on malt with yeast. Manufacturing method. 4. An enzyme for producing a nigerooligosaccharide by a transglycosylation / condensation reaction on a substrate composed of a saccharide aqueous solution containing 50% by weight or more of sugar having a glucose polymerization degree of 2 or more in a saccharide solid content as a nigerooligosaccharide. 4. The method for producing a fermented malt beverage having excellent storage stability according to claim 3, wherein a syrup containing a nigerooligosaccharide containing 30% by weight or more of sugar in a solid content of the nigerooligosaccharide is obtained. 5. Nigelooligosaccharide is added in an amount of 3 to 1 per liter.
A fermented malt beverage having excellent storage stability characterized by containing 70 g.