JPS6094076A - Fermented drink and its preparation - Google Patents

Abstract

PURPOSE:To obtain a fermented drink having excellent taste and flavor and low alcohol content, by adjusting the pH of wort, sterilizing the wort, and carrying out the alcoholic fermentation and lactic fermentation simultaneously by the addition of a specific yeast and normal lactobacillus for food. CONSTITUTION:Wort or a mixture of wort and treated vegetables and fruits, is adjusted to about 6.3pH, sterilized with heat, and cooled. The liquid is inoculated with preliminarily cultured yeasts such as Kluyveromyces lactis and/or Kluyveromyces fragilis in combination with separately precultured normal lactobacillus for food (e.g. Lactobacillus vulgaris) to effect the simultaneous alcoholic fermentation and lactic fermentation. The fermentation is terminated when the ethyl alcohol-content is <1% (W/V). The microbial cells are separated, and the fermented liquid is optionally concentrated, dried, or mixed with other components to obtain the objective 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 a fermented beverage that uses germinated wort as the main raw material, utilizes various proteins, minerals, vitamins, etc. contained therein, and uses its specific yeast. The present invention relates to a fermented beverage with a low alcohol content, which has an excellent flavor for drinking by combining secondary flavors resulting from simultaneous fermentation of alcoholic fermentation and lactic acid fermentation using common food-grade lactic acid bacteria, 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, and contains several or more alcohols and has a unique flavor. It is really unsuitable for easy consumption by the general public, including children, as a kind of health drink.

On the other hand, a fermented beverage in which yeast and lactic acid bacteria coexist in soybean milk or steamed rice has been proposed (Special Publication No. 51-36340).
No., Special Publication No. 54-32078).

These fermenters perform alcoholic fermentation and lactic acid fermentation at the same time, so the fermentation only takes place in one step, and the resulting fermented liquid has a correspondingly deep and rich flavor. However, with conventional means based on this kind of symbiosis, the raw material to be fermented is also a big problem, but as in the case above, common yeast commonly used for food such as Satucharomyces is used, and common food-grade lactic acid bacteria are used. Because alcoholic fermentation and lactic acid fermentation are carried out simultaneously, it is difficult to mutually adjust alcoholic fermentation and lactic acid fermentation to obtain a fermented beverage with an excellent flavor for drinking, and the resulting fermented liquid is also difficult to achieve. This directly or that! ．． However, if it is diluted and drunk, the flavor itself and especially its balance are lacking.

In view of the current situation, the inventors of the present invention conducted intensive research to obtain a new fermented beverage with low alcohol content that takes advantage of the characteristics of raw materials. The present invention has been completed based on the discovery that a fermented beverage with a complex flavor that is excellent for drinking can be obtained by coexisting with lactic acid bacteria and performing alcoholic fermentation and lactic acid fermentation simultaneously under specified conditions.

That is, the present invention provides a method for adding Kluyveromyces lactis and/or Kluyveromyces lactis to germinated wort or a mixed system of germinated wort and processed vegetables and/or fruits.
yces fragilis) and general food-grade lactic acid bacteria, the ethyl alcohol content is 1% (W/■).
In the present invention, the germinated wort is made from barley, barley, wheat, barley, rye, oats, etc. It is a juice obtained by giving appropriate moisture and temperature to single or mixed products of the same species and germinating them using the nutritional components contained in the endosperm. 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. usually,
The malt used for beer production consists of 2/3 to 2/3 grains of young germs.
It is called short malt that has germinated to about 3/4, but the raw material for malt extract, which is a preferred example in the present invention, is short malt that has germinated young germs that are about 1.5 to 2.0 times the size of grains and has the strongest enzymatic power. This is called long malt, which is dried and the bitter roots are removed, and the coarsely ground malt is extracted with warm water and the resulting extract is filtered and concentrated. Malt extract is concentrated using a concentration method that does not degrade the active ingredients. This malt extract is rich in minerals and vitamins.

Even if the fermentation target is the germinated wort alone, the resulting fermented liquid will have a complex flavor that is excellent for drinking. However, if the fermented wort is mixed with vegetable and/or fruit processed materials, the resulting fermented liquid will have a complex flavor that is excellent for drinking. becomes even better. Vegetables include tomatoes, carrots, etc., and fruits include apples, grapes, and any other desired items. After cleaning and sorting, the fruits are peeled and cored as necessary, and processed through a pulper or finisher, for example. It is sufficient to use the squeezed liquid filtered through a net, and heat treatment may be performed before and after filtering through a net.

In the present invention, a so-called symbiotic fermentation is performed on a single system of germinated wort or a mixed system of germinated wort and a processed vegetable and/or fruit as described above. In the symbiotic fermentation, the yeast used for alcoholic fermentation is Phlebellomyces lactis and/or
or Phlebelomyces fragilis. These yeasts may be used alone or in combination. As before, Satucharomyces Carlsbergensis (S
accharomyces car 1 sbergens is) and Saccharomyces 0 cerevisiae (Saccharomyces car 1 sbergens is)
When using general yeast commonly used for food such as E. erevi 5eae), it is difficult to adjust the fermentation with the lactic acid fermentation that is proceeding at the same time in order to obtain the fermented liquid that is the objective of the present invention.
The flavor of the resulting fermented liquid is inferior. On the other hand, in the symbiotic fermentation of the present invention, the lactic acid bacteria used for lactic acid fermentation are Lactobacillus bulgaricus, Streptococcus thermophilus
philus) and Bifidobacterium longum (Bifidobacterium longum). More preferable symbiotic fermentation can be achieved by using two or more of these in combination.

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 single system or mixed system, the production of ethyl alcohol is relatively slow. Therefore, alcoholic fermentation and lactic acid fermentation are adjusted in relation to flavor, and especially in the symbiotic fermentation stage where the ethyl alcohol content is less than 1 -, a fermented beverage with an extremely 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 in any system, and the concentration of malt extract in each system to be fermented is 5 to 50%.
(W/V) is convenient. Even if malt extract is fermented at a high concentration, there is no negative effect on the symbiotic fermentation, and the fermented liquid obtained will be of a higher concentration, making it easier to store and handle the fermented liquid, and to use it in other products. Specifically, in symbiotic fermentation, the fermentation target such as the above-mentioned germinated wort is adjusted to a p)I of about 6.3 with an alkaline agent such as calcium bicarbonate, heat sterilized to a temperature of about 95 ° C, and then cooled. The above-mentioned pre-cultured yeast and separately pre-cultured general lactic acid bacteria for food are added to the mixture. The amount of yeast and lactic acid bacteria to be added depends on their properties, activity, desired quality of fermentation liquid, etc., but is approximately I x 1 per ml of substrate.
During fermentation with 0.05 to 5.times.10' cells, bacterial contamination from the outside is strictly prevented, and the fermentation temperature may be in the range of 20 to 45°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. Yeast and lactic acid bacteria were added to the predetermined system as described above, and 25 to 4
Symbiotic fermentation for 20-35 hours at a temperature of 0℃, pH 4.0
~5.0, Eth/l/7/I/:I-le 0.5~<1
．． 0% (W/V), lactic acid 100-500% (W
/V, titratable acidity converted into lactic acid (the same applies hereafter, including in the drawings) is best.

Figure 1 shows malt extract (Sankyo Foods Co., Ltd., Sankyo Malt B2).
, the same malt extract is used in the following examples as well)
15% (W/v, below, including the examples, all values are W)
/V display) The aqueous solution was adjusted to pH 7.3 with calcium bicarbonate, heated to sterilize it at 95°C, cooled to 30°C, and then precultured Fleveromyces lactis and Fleperomyces fragilis, respectively. This is a graph illustrating the symbiotic fermentation situation when Streftococcus monillus and Lactobacillus bulgaricus, which were pre-cultured separately, were added to the same number of bacteria and fermented statically at 30°C. be.

In addition, Figure 2 shows that a mixed aqueous solution containing 18% malt extract and 10 g of processed carrots (juice extracted from washed and sorted carrots using a pulper equipped with a 2Mφ pore size filtration wire mesh) was prepared with sodium bicarbonate to pH 7.0. This is a graph illustrating the symbiotic fermentation situation when static fermentation is carried out in the same manner as in the case of FIG. Ethyl alcohol(%,
Analyzed by liquid chromatography, the same applies hereafter), curve 31
．． 32=pH1 curve 41.42=Yeast viable count (logN
/1ml, hereinafter the number of viable bacteria is the same as I), +tHI51.52
= Streptococcus - thermophilus viable count, curve 6
1.62 = Lactobacillus bulgaricus viable count, horizontal axis is fermentation time (hours)].

As illustrated in Figures 1 and 2, the production of ethyl alcohol is relatively slow, and in terms of flavor, the fermentation balance between alcoholic fermentation and lactic acid fermentation is well adjusted at the stage of less than 1 gram of ethyl alcohol. Therefore, within the range of each drawing, a fermented liquid suitable for drinking was obtained at a fermentation time of 25 to 30 hours.

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 by, for example, reverse osmosis or vacuum, and drying may be carried out by, for example, spray drying or freeze drying. Sugars, fragrances, etc. can also be added at the final stage of commercialization. Of course, when the 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, 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. In this case, carbonation is preferably carried out so that the carbon dioxide volume in the product is about 2.0 to 2.5.

Each product contains various proteins, minerals,
It contains vitamins, etc., and has 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 Satucharomyces as the yeast (such as in the case of not using germinated wort), (The same applies to cases where the values are missing or different), a positive result for the fermented beverage according to the present invention is significantly tested at a risk rate of 1 (20 inspectors x 3 repetitions x 2 or 3 points). preference ranking method)
.

・Example 1 A 40% aqueous solution of malt extract was adjusted to pH 6 with calcium bicarbonate.
, 8, heat sterilize it until it reaches 95℃, and heat it to 35℃.
After cooling to 100 ml, pre-cultured Phlebellomyces lactis was added to 5 x 106 cells per tttl of substrate, and separately pre-cultured Streptococcus thermophilus and Lactobacillus fergaricus were added to 1 piece of substrate each.
The cells were added at 2×10' cells per cell, and fermented for 28 hours at 30° C. while strictly preventing bacterial contamination from the outside. The resulting fermentation liquid contained slightly less than 1.0% ethyl alcohol, 440q% lactic acid (converted amount), and had a pH of 8.9.

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 99 liters of diluted liquid, 200 g of ten sugar + 0.5 g of fragrance (lemon type), heated to 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
name x 2 repetitions x 2 points preference x risk rate 1).

・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 adjusted to a ratio of 200 g of diluted solution 99j deca sugar + 0.5 iiJ of fragrance (citrus) to produce a chilled (5° C.) fermented beverage.

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.

Sensory evaluation was the same as in Example 1.O Example 4 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. The ratio of 30 g of the obtained dry matter + 6 f sugar/+ 0.001 g of fragrance (lemon type) was adjusted, and this was added to 30 g.
A fermented beverage (Example) was produced by dissolving it in 0jlt.

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 a processed tomato product [washed and sorted tomatoes (variety: Kagome 81) were crushed, heated to 85°C, and then filtered through a pore size of 2 mm. A mixed solution of 20 parts by volume of juice squeezed with a pulper equipped with a screen was adjusted to pH 6.5 with calcium bicarbonate, heated to sterilize it at 95°C, cooled to 30°C, Phlebellomyces lactis, each pre-cultured separately.
Phlebellomyces frachyris, Streptococcus
Thermophilus and Lactobacillus bulgaricus were each added in an amount of 3×10 6 cells per ml of substrate, and fermentation was allowed to stand at 30° C. for 25 hours while preventing bacterial contamination from the outside. Ethyl alcohol in the resulting fermented liquid: 0
．． 9%, lactic acid (converted amount) 350q, and pH 4.1.

And 200 g of centrifuged liquid of this fermented liquid 99j ten sugar
After adjusting the ratio of + fragrance (lemon type) 0.5g, 95
The fermented beverage (Example) was produced by heat sterilization at a temperature of 10°C and cooling to 10°C.

The sensory evaluation was 0 as in Example 1.

[Brief explanation of drawings]

FIG. 1 and FIG. 2 are graphs illustrating each fermentation situation in the present invention. 11.12... Lactic acid curve, 21.22... Ethyl alcohol curve, 31.32.
...pH curve, 51.52... Streptococcus thermophilus viable cell count curve, 61.62... Lactobacillus bulgaricus viable cell count curve, patent applicant Kagome Co., Ltd. agent, patent attorney Hiroshi Iriyama

Claims (1)

[Scope of Claims] 1. Phlebellomyces lactis (Kluy) in germinated wort
1% ethyl alcohol content, mainly composed of a fermentation liquid produced by the symbiosis of Kluyveromyces 1actis and/or Kluyveromycetes fragilis and general food-grade lactic acid bacteria, a concentrate of the fermentation liquid, or a dried product of the fermentation liquid. (W/V) fermented beverage. 2. The fermented beverage according to claim 1, which uses malt extract as the germinated wort. 3 Phlebellomyces lactis (Kluyv) in germinated wort
A fermentation liquid resulting from the symbiosis of Kluyveromyces 1actis and/or Kluyveromyces fragilis with food-grade general lactic acid bacteria, a concentrate of the fermentation liquid, or a dried product of the fermentation liquid as the main component, and containing yeast and lactic acid bacteria. , a fermented beverage with an ethyl alcohol content of less than 1% (W/V). 4. The fermented beverage according to claim 3, which uses malt extract as the germinated wort. 5 Phleveromyces lactis (Kluyverom7ces 1actis) and/or Phleveromyces fragilis (Klu)'vero in a mixed system of germinated wort and processed vegetables and/or fruits
1% (W/V
) Fermented beverage according to claim 5, in which malt extract is used as the germinated wort. 7 After adjusting the pH of the germinated wort, sterilizing it, and cooling it, we added the pre-cultured yeast Phlebellomyces lactis (Klu
Kluyveromyces fragilis and/or Kluyveromyces fragilis
gili8) and food-grade general lactic acid bacteria precultured separately, so-called alcohol fermentation and lactic acid fermentation are performed simultaneously, ethyl alcohol is evaporated, and then yeast and lactic acid bacteria are separated to obtain a fermented liquid.
A method for producing a fermented beverage, in which the fermented beverage is concentrated, dried and/or adjusted as necessary. 8. A method for producing a fermented beverage according to claim 7, in which the fermented product is carbonated. 09. A method for producing a fermented beverage according to claim 7 or 8, which uses malt extract as the germinated wort. 10. The method for producing a fermented beverage according to claim 9, 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 10.