JPS6030668A - Fermented drink and its preparation - Google Patents

Abstract

PURPOSE:To prepare a fermented drink having improved flavor for drinking, by carrying out simultaneously alcohol fermentation and lactic acid fermentation by the specifying yeasts of a mixed system of treated materials of germinated wort and whey with a protease so that secondary flavor is complicated. CONSTITUTION:Treated materials of germinated wort such as malt extract, etc. and whey with a protease are optionally blended with treated materials of vegetable and/or fruit to give a mixed system, which is adjusted to a proper pH, sterilized, and cooled. The mixed system is blended with precultivated yeasts Kluyvermyces lactis and/or Kluyveromyces fragilis, and separately precultivated ordinary lactic acid bacteria for food, alcohol fermentation and lactic acid fermentation are simultaneously carried out, the fermentation is completed at the state of <1wt% ethyl alcohol content, the yeasts and lactic acid bacteria are separated to give a fermented solution. It is optionally concentrated, dried and/or adjusted to give a fermented drink.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a fermented beverage and a method for producing the same, and more specifically to various proteins, minerals, vitamins, etc. contained in germinated wort and whey, and various proteins enriched by proteolytic treatment of the whey. Utilizing amino acids, peptides, etc., and combining secondary flavors through simultaneous fermentation of alcoholic fermentation using these specific yeasts and lactic acid fermentation using general food-grade lactic acid bacteria, it has an excellent flavor for drinking. The present invention relates to a fermented beverage containing a mixture of germinated wort and whey treated with a proteolytic enzyme, and a method for producing the same.

BACKGROUND ART Various fermented beverages have been proposed in which processed grains or dairy products are used as main ingredients and these are subjected to alcohol fermentation and lactic acid fermentation.

For example, fermented milk drinks made by alcohol fermentation of lactic acid fermented milk under high osmotic pressure (Special Publication No. 50-22102), carbonated fermented milk made by alcohol fermentation by adding yeast at a high concentration to lactic acid fermented milk (Special Publication No. 54-17812) However, in these conventional methods, lactic acid fermentation and alcohol fermentation are carried out separately, so the fermentation is carried out over two steps9, and the resulting fermented liquid lacks depth and richness in flavor.

On the other hand, fermented dairy products (which are made by coexisting lactic acid bacteria and yeast with milk)
Special Publication No. 49-11432), soybean lactic acid drink (1989-11432), which is made by coexisting lactic acid bacteria and yeast in soybean milk processed with proteolytic enzyme treatment.
Special Publication No. 51-36340), Lactic Acid Beverage (Special Publication No. 51-36340) in which lactic acid bacteria and yeast coexist in soy milk added with processed steamed rice (Special Publication No. 51-36340);
4-32078) etc. These methods perform lactic acid fermentation and alcohol fermentation simultaneously, so fermentation only takes one step, and the resulting fermented liquid has a deeper and richer flavor than the above-mentioned conventional methods. However, with conventional means based on this kind of symbiosis, the raw material to be fermented is also a big problem, but it is possible to achieve lactic acid fermentation and alcohol fermentation by coexisting common food-grade lactic acid bacteria and common food-grade yeast such as Satucharomyces. Because both are carried out at the same time, it is difficult to mutually adjust lactic acid fermentation and alcoholic fermentation in order to obtain a fermented beverage that is excellent for drinking. itself and especially its lack of balance.

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 while eliminating the conventional drawbacks of sloping. By allowing specific yeasts and food-grade general lactic acid bacteria to coexist in the system for fermentation, especially when malt extract is used as germinated wort, lactic acid fermentation and alcoholic fermentation are suitably adjusted, making it suitable for drinking. The present inventors have discovered that a fermented beverage with excellent complex flavors can be obtained, and have completed the present invention.

That is, the present invention adds Fleperomyces lactis (Klu
The present invention relates to a fermented beverage and a method for producing the same, in which alcohol fermentation and lactic acid fermentation are performed simultaneously by coexisting common lactic acid bacteria for food with Kluyveromyces lactis and/or Kluyveromyces fragilis.

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 for beer production has young buds that are about 2/2 of the size of the grains.
Although it is considered to be short malt that has germinated to the extent of 3 to 3/4, the raw material for the malt extract, which is a preferred example in the present invention, is short malt that has germinated to the extent of 1.5 to 2.0 times the germination of the grains. This is called long malt when it is at its strongest, and it is dried to remove the bitter roots, then crushed and slowly extracted with warm water. Malt extract is concentrated using a concentration method that does not degrade the active ingredients. This malt extract is rich in minerals and vitamins.

Further, in the present invention, whey is a common residual by-product with low fat obtained in the manufacturing process of cheese and the like. This whey is rich in soluble proteins such as lactalbumin and lactoproglin, 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. Then, such whey or a hydrolyzed solution of whey is treated with a proteolytic enzyme. Specifically, for example, grotease (Prothiase Amano A1, Grotease Amano P1, Proleather, etc. manufactured by Ohno Pharmaceutical Co., Ltd.) is added to an approximately 15% (W/V) aqueous solution of powdered whey at a concentration of 0.1 to 0.
．． By adding 2% (w/'y) and treating at 37~b, the proteins in the whey are decomposed into amino acids and peptides, which improves the flavor of the mixed fermentation itself and the fermented liquid obtained by the fermentation, which will be described later. affect. In fact, amino acid analysis of whey and the proteolytic product of whey reveals that lysine, hair phosphorus, phenylalanine, threonine, and valine are produced by the enzyme treatment. Usually, these proteolytic enzyme-treated whey products are used after removing insoluble matter by filtration, centrifugation, or the like.

In the present invention, a mixed system of germinated wort and whey treated with a proteolytic enzyme as described above is subjected to so-called symbiotic fermentation. Whey treated with proteolytic enzymes is used as a nutritional substance necessary for symbiotic fermentation, and is also used as an adjunct that imparts drinkable flavor, richness, and mellowness to the resulting fermented liquid. At this time, if a mixed system of germinated wort and whey treated with proteolytic enzymes and vegetable and/or fruit treatments is further co-fermented, a fermented liquid with an even more excellent complex flavor can be obtained. Vegetables such as tomatoes and carrots, and fruits such as apples and grapes, are all desired. After washing and sorting, these are peeled and cored as necessary, and processed using a pulper, etc. Finisher
It is sufficient to use the squeezed liquid that has been filtered through a mesh W or the like, and heat treatment may be performed before or after the mesh filtration.

In the symbiotic fermentation of the present invention, the yeast used for alcoholic fermentation is Fleveromyces lactis and/or Fleveromyces fragilis.

As with the conventional means mentioned above, Saccharomyces car 1 sbergens, Saccharomyces 0 cerevisiae,
If a general yeast commonly used for foods such as rev. on the other hand,
In the symbiotic fermentation of the present invention, the lactic acid bacteria used for lactic acid fermentation are Lactobacillus bulgaricus (Lactobacillus bulgaricus).
Streptococcus thermophilus), Streptococcus thermophilus
These are general lactic acid bacteria for food such as Bifidobacterium longum and Bifidobacterium longum.These can also be subjected to more preferable symbiotic fermentation by allowing two or more types of lactic acid bacteria to coexist.

When alcohol fermentation using Fleperomyces lactis and/or Fleperomyces fragilis and lactic acid fermentation using general food-grade lactic acid bacteria proceed simultaneously in the above-mentioned mixed system, the production of ethyl alcohol is relatively slow; Alcoholic fermentation and lactic acid fermentation are adjusted in relation to flavor, especially when the ethyl alcohol content is 1.
In the symbiotic fermentation stage below, a fermented beverage with an excellent complex flavor that can be consumed as is is obtained.

At this time, it is preferable to use malt extract as the germination wort, and a proteolytic enzyme-treated product of malt extract/whey (solid equivalent) is added to the mixed system for symbiotic fermentation.
When the ratio is -5/1 to 40/1 (weight ratio), the flavor of the fermented liquid obtained is particularly good. Also, in a similar mixed system,
It is convenient to adjust the concentration of malt extract to 5-50% (W/V). In this case, even if malt extract is contained at a high concentration, there will be no adverse effect on the symbiotic fermentation, and the resulting fermentation liquid will also have a correspondingly higher concentration, making it easier to store and handle the fermentation liquid, and to use it in other products. .

Specifically, in symbiotic fermentation, a mixed solution of germinated wort and whey treated with proteolytic enzymes (and further processed vegetables and/or fruits) is adjusted to pH with an alkaline agent such as calcium bicarbonate.
After adjusting the temperature to about 6.3 and heating and sterilizing it to a temperature of about 95°C, the pre-cultured yeast mentioned above and separately pre-cultured general lactic acid bacteria for food are added to the cooled product. The amount of yeast and lactic acid bacteria to be added depends on their properties, activity, desired quality of fermentation liquid, etc., but is generally 1 x 10 to 5 x 10 cells per fft of substrate. During fermentation, bacterial contamination from the outside is strictly prevented, and the fermentation temperature may be in the range of 20 to 50°C, but preferably maintained at 25 to 40°C.

If the fermentation temperature is too low, the symbiotic fermentation will take a long time, and if the fermentation temperature is too high, the flavor of the resulting fermented liquid will be poor.

Add yeast and lactic acid bacteria to the prescribed mixture system as described above,
Symbiotic fermentation for 20-35 hours at a temperature of 25-40°C,
pH4゜0~5.0, :r,, f Rua Ruko/l
/ 0.5~1゜O% (W/V), lactic acid 100~30
The best fermentation liquid is 011f% (W/V, titratable acidity converted into lactic acid, the same applies hereinafter).

Figure 1 shows malt extract (Sankyo Foods Co., Ltd., Sankyo Malt B).
A protease-treated product of whey [15% (W/V) aqueous solution of powdered whey containing protease (manufactured by Ohno Pharmaceutical Co., Ltd., protease 7% (W/V))]
A mixed aqueous solution containing 0.20% (W/V) of P) and 2% (W/V) of 37-b was adjusted to pH 6.3 with calcium bicarbonate and heated to 95°C. After heat sterilization and cooling to 30°C, pre-culture Takureveromyces lactis was added to fcD3 x 105c per 1 sl of substrate.
e l 1 s, and separately precultured Lactobacillus bulgaricus and Histreptococcus thermophilus were each treated with 3X 105 c of substrate IMl.
11 is a graph illustrating a symbiotic fermentation situation when fermentation is performed statically at 30°C. Figure 2 also shows malt extract (same as in Figure 1) at 18% (
W/V), proteolytic enzyme-treated whey (same centrifuged liquid as in Figure 1) 1.7% (W/Vl and tomato-treated product (washed and sorted tomatoes filtered with 0.5 mm pore diameter) Squeezed liquid by finisher equipped with wire mesh) 10
% (W/V), respectively, are subjected to static fermentation in the same manner as in FIG. 1, and this is a graph illustrating a symbiotic fermentation situation.

As illustrated in Figures 1 and 2, ethyl alcohol is used for alcoholic fermentation and lactic acid fermentation.
A fermented liquid suitable for drinking was obtained at the stage of 5 to 30 hours (in the figure, curves 11 and 21 = lactic acid (Tutsi, W/V),
Curves 12, 22 = Ethyl alcohol curves 13, 2 3 = PH, Curves 14, 24 = Yeast viable count (log N/IgJ, hereinafter the viable counts are the same)
, Curves 15 and 25 = Lactobacillus bulgaricus viable count, Curves 16 and 26 - Streptococcus thermophilus viable count, horizontal axis is fermentation time (hours)].

The fermented liquid thus obtained is useful as a whole, 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. In the final stage of commercialization of these products, if the fermented liquid is concentrated or dried, it is diluted as appropriate during production or drinking. In addition, when the fermented liquid is to be manufactured into a concentrated solution that can be drunk as it is, a refreshing fermented beverage can be obtained by carbonation. Carbonation in this case means that the carbon dioxide volume in the product is 2.
．． It is preferable to set it to about 0 to 2.5.

Each product is made from various proteins, minerals, vitamins, etc. contained in the raw materials, germinated wort and whey (and processed vegetables and/or fruits), and various proteins enriched by proteolytic enzyme treatment of the whey. Amino acids, peptides, etc. are utilized to create a complex flavor that is excellent for drinking. 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 yeast and Thesaccharomyces (proteolytic enzyme-treated products of germinated wort and whey), The same applies to cases where raw materials are missing or different, such as when they are not used), but a positive result for the fermented beverage according to the present invention can be significantly tested with a risk rate of 1 (20 inspectors x Repeat 3 times x 2 points or 3 points preference ranking method).

・Example 1 40% (W/V) aqueous solution of malt extract (mentioned above) 8
0 parts by volume and protease-treated whey [6% (W/V) aqueous solution of powdered whey with 0.15 g (W/V) of protease (protease Amano A manufactured by Ohno Pharmaceutical Co., Ltd.)
In addition, enzyme treatment was carried out at 38°C for 4 hours, and the treated solution was centrifuged.] A mixed solution of 20 parts by volume was adjusted to pH 6.3 with calcium bicarbonate, and this was heated and sterilized at 95°C. After cooling to 35° C., 1 ml of substrate was added to each of the pre-cultured Phlebellomyces lactis and separately pre-cultured Lactobacillus bulgaricus, p 2 × 10
6 cells, and fermented for 30 hours at 35° C. while preventing contamination from outside.

The ethyl alcohol content of the obtained fermentation liquid was 1.2% (W/
V), lactic acid 420q (W/V), and pH 4.1. This fermentation liquid was centrifuged to obtain a fermentation mother liquor.

Then, the fermentation mother liquor was diluted 3 times with water and adjusted to a ratio of 200 g of diluted solution 99j ten sugar + 0.5 g of fragrance (lemon type), then heat sterilized at 95°C, cooled to 10°C, and fermented beverage ( Example) was manufactured.

A fermented beverage (comparative example) was produced in parallel with 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 revealed that the example had a preference. The results were tested for significance (inspector 20
Example 2 A 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 diluted solution 99 was adjusted at a ratio of 200 g of deca sugar + 0.59 g of fragrance (citrus) to produce a chilled (5° C.) fermented beverage (Example) as it was.

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, adjusted in the same manner as in Example 1, heat sterilized, cooled (5°C) and centrifuged, and then carbonated with a target carbon dioxide volume of 2.3 to make a fermented beverage. (Example) was manufactured.

The sensory evaluation was the same as in Example 1.Example 4 A fermentation mother liquor was obtained in the same manner as in Example 1.The fermentation mother liquor was then concentrated under reduced pressure (80°C) and further freeze-dried. 30g of obtained dried product + sugar Gfl + flavor (lemon type) o
, ooig was adjusted and dissolved in 300ml of water to produce a fermented beverage (Example).

The sensory evaluation was the same as in Example 1.

・Example 5 15% (W/v) aqueous solution 7 of malt extract (mentioned above)
0 volume part, and protease-treated whey [2% (W/V) aqueous solution of powdered whey with 0 and 10% (W/V) of protease (protease Amano P manufactured by Ohno Pharmaceutical Co., Ltd.)
) and the following treatment in the same manner as in Example 1] 20 parts by volume and tomato processed product [washed and sorted tomatoes (variety: Kagome 81) were crushed and heated to 85°C, then 2 mψ
Squeeze the juice with a pulper equipped with a filtration net of the same pore size, and extract the juice into 3
[cooled to 0℃] A mixed solution of 10 parts by volume was adjusted to pH 6.3 with sodium bicarbonate, heated and sterilized at 95℃, cooled to 30℃, and precultured separately. Streptococcus thermophilus, Klebelomyces lactis, Phlebelomyces 7ragiris, Raftonocillus ψ brigaricus, and Streptococcus thermophilus, respectively, were used as substrate 1.
Add so that it becomes 3 x 105 cells per ml,
Static fermentation was carried out at 30° C. for 27 hours while preventing bending contamination from the outside.

Ethyl alcohol 0.9% (W/
V), lactic acid 260q% (W/V), and pH 4.1.

Then, 992 g of centrifuged liquid of this fermented liquid + 200 g of sugar
+ Fragrance (lemon type) After adjusting at a ratio of 0.59, 9
The mixture was heat sterilized at 5°C and cooled to 10°C to produce a fermented beverage (Example).

The sensory evaluation was the same as in Example 1.

[Brief explanation of drawings]

FIGS. 1 and 2 are graphs illustrating the symbiotic fermentation situation in the present invention. 11.21... Lactic acid curve, 12.22... Ethyl alcohol curve, 13.23.
...pH curve, 14.24...Yeast viable count curve, 15.25...Lactobacillus bulgaricus viable count curve, 16.26...Streptococcus-Thermophilus viable count curve, Patent applicant Kagome Agent Co., Ltd. Patent Attorney Hiroshi Iriyama Figure 1 41L6C11! * Main bolt 1 (0 Kin 2nd drawing 111 hours (*)

Claims (1)

[Scope of Claims] 1. A fermentation liquid produced by the symbiosis of Phleveromyces lactis and/or Phleveromyces 7 ragiris in a mixed system of germinated wort and whey treated with proteolytic enzymes and food-grade general lactic acid bacteria; A fermented beverage with an ethyl alcohol content of less than 1% (W/V), the main component of which is a concentrate or a dried product of the fermented liquor. 2. The fermented beverage according to claim 1, which uses malt extract as the germinated wort. 3. Mixture of germinated wort and whey treated with proteolytic enzymes. Fermented liquid produced by the symbiosis of Nocleveromyces lactis and/or Hacreveromyces fistula fragilis with food-grade general lactic acid bacteria, and a concentrate of the fermented liquid. Or a fermented beverage containing the dried product of the fermented liquor as a main component, containing yeast and lactic acid bacteria, and having an ethyl alcohol content of less than 1 t (W/V). 4. The fermented beverage according to claim 3, which uses malt extract as the germinated wort. 5 Fermented liquid resulting from the symbiosis of Phleveromyces lactis and/or Phleveromyces fragilis and food-grade general lactic acid bacteria in a mixed system of germinated wort and whey treated with proteolytic enzymes and processed vegetables and/or fruits, and said fermented liquid A fermented beverage with an ethyl alcohol content of less than 1 t (W/V), the main component of which is a concentrate of or a dried product of the fermented liquor. 6. The fermented beverage according to claim 5, which uses malt extract as the germinated wort. 7 After adjusting the pH of the mixed system of germinated wort and whey treated with proteolytic enzymes, sterilizing and cooling, pre-cultured yeast, Phleveromyces lactis and/or Phleveromyces fragilis, and food that has been pre-cultured separately. The so-called alcoholic fermentation and lactic acid fermentation are carried out simultaneously by adding common lactic acid bacteria, and the fermentation is terminated when the ethyl alcohol content is less than 1 t. Then, the yeast and lactic acid bacteria are separated to obtain a fermentation liquid, which is used as needed. A method for producing a fermented beverage, concentrating, drying and/or adjusting accordingly. 8. The method for producing a fermented beverage according to claim 7, which comprises carbonating the fermented beverage. 9. The method for producing a fermented beverage according to claim 7 or 8, using malt extract as the germinated wort. 10. The method for producing a fermented beverage according to claim 9, characterized by a mixed system of malt extract/whey treated with a proteolytic enzyme (in terms of solid matter) = 5/1 to 40/1 (weight ratio). 11. The method for producing a fermented beverage according to claim 9 or 10, wherein the malt extract is fermented at a concentration of 5 to 50% (W/V). Claim 7: Fermenting at a temperature of 25 to 40°C
A method for producing a fermented beverage according to any one of Items 1 to 11.