KR102221000B1 - Fermented malt beverage and production method therefor - Google Patents

Abstract

The present invention provides a fermented malt beverage having a remarkably low sugar content, and a method for producing the fermented malt beverage, regardless of the proportion of malt used in the starchy raw material. In the method for producing a fermented malt beverage of the present invention, malt is used as a raw material, glucoamylase is added in at least one of the preparation step and fermentation step, and transglucosidase is added in the fermentation step. It is characterized. The fermented malt beverage of the present invention is characterized in that the amount of malt used is 65 to 100% by mass in the fermentation raw material, and the sugar content is less than 0.5 g/100 mL.

Description

Fermented malt beverage and its manufacturing method TECHNICAL FIELD [FERMENTED MALT BEVERAGE AND PRODUCTION METHOD THEREFOR}

The present invention relates to a method for producing a fermented malt beverage in which the sugar content is sufficiently reduced even when the proportion of malt used in fermentation raw materials is increased, and to a fermented malt beverage produced by the method.

In recent years, consumer demand for beer-flavored beverages having a low sugar content has been increasing due to changes in consumer health orientation and palatability. On the other hand, a beer-flavored beverage is an effervescent beverage having a flavor, taste, and texture equivalent to or similar to that of beer. In the case of a beer-flavored beverage obtained by fermenting a fermentation raw material, the sugar content in the final product, a beer-flavored beverage, may be reduced by lowering the content of non-assimilable sugar in the fermentation broth. For this reason, the sugar content can be lowered by increasing the use ratio of liquid sugar with a small content of non-similar sugar as a fermentation raw material. However, when the ratio of use of grain raw materials is high, grain aroma and deep taste can be improved, while sugar content This tends to increase.

As a method of producing a beer-flavored beverage having a low sugar content, for example, a method of adding glucoamylase or pullulanase during a preparation process or fermentation process is known. By the function of these enzymes, most of the starch that contributes to the sugars contained in the final product can be decomposed into sugars that can be assimilated by yeast. However, non-analogable branched sugars such as isomaltose are not converted into assimilable sugars by these enzymes, and remain in the final product. For this reason, the sugar content could not be reduced to the limit by such a method.

In addition, by acting on α-glucosidase (aka transglucosidase) in the fermentation process, glucose is produced as an assimilation sugar and the content of non-associated sugars in the final product is increased by increasing the true fermentation rate. There is known a method of reducing the value (see, for example, Patent Document 1). However, simply adding transglucosidase during fermentation could not sufficiently reduce the content of non-associated sugars in the final product.

As described above, several methods for reducing the sugar content of beer-flavored beverages are known, but in the case where the use ratio of starchy raw materials having a relatively high content of non-associated sugar is high, neither method has been able to sufficiently reduce the sugar content. In particular, since the branched sugar is increased by the weaving process that germinates barley (for example, see Non-Patent Document 1), the sugar content of beer-flavored beverages with a high malt use rate has been reduced to less than 0.5 g/100 mL. What was told did not exist.

Transglucosidase produces glucose by hydrolysis reaction, but when the substrate concentration is high, transglucosylation reaction occurs. Therefore, for example, in a beer-flavored beverage manufactured through a fermentation process using malt as a raw material, by adding transglucosidase before heat treatment in the preparation process, isomaltose, panose, etc. Can be contained, as a result, a deep taste is enhanced (see, for example, Patent Document 2).

Patent document 1: Japanese Patent Laid-Open No. 2002-253197 Patent document 2: Japanese Patent Laid-Open No. 2002-199873

Non-Patent Document 1: Allosio-Ouarnier et al., Journal of The Institute of Brewing, 2000, Vol. 106, No. 1, pages 45 to 52.

An object of the present invention is to provide a fermented malt beverage having a remarkably low sugar content, and a method for producing the fermented malt beverage, irrespective of the proportion of malt used in fermentation raw materials.

The present inventors, as a result of intensive research in order to solve the above problems, in the manufacture of fermented malt beverages, fermentation by adding glucoamylase in at least one of the preparation process and fermentation process, and adding transglucosidase in the fermentation process The present invention was completed by finding out that a fermented malt beverage having a remarkably reduced sugar content can be produced even when the proportion of malt used in the raw material is increased.

The present invention has the following configuration.

(1) A method for producing a fermented malt beverage, characterized by using malt as a raw material, adding glucoamylase in at least one of the preparation step and fermentation step, and adding transglucosidase in the fermentation step,

(2) The method for producing a fermented malt beverage according to the above (1), characterized in that 3 U/g or more of transglucosidase is added to the extract concentration,

(3) The method for producing a fermented malt beverage according to (1) or (2), characterized in that the fermentation step is performed at 5 to 15°C,

(4) The method for producing a fermented malt beverage according to any one of (1) to (3) above, wherein the amount of malt used is 65 to 100% by mass in the fermentation raw material,

(5) The method for producing a fermented malt beverage according to any one of the above (1) to (4), wherein the sugar content in the fermented malt beverage is less than 0.5 g/100 mL, and

(6) A fermented malt beverage, characterized in that the amount of malt used is 65 to 100% by mass in the fermentation raw material, and the sugar content is less than 0.5 g/100 mL.

By the method for producing a fermented malt beverage according to the present invention, a fermented malt beverage having a remarkably low sugar content can be manufactured, regardless of the proportion of malt used in the fermentation raw material.

In the present invention and the specification of the present application, the fermented malt beverage is a beverage produced by using malt as a raw material and through a fermentation process. The fermented malt beverage produced by the method of manufacturing a fermented malt beverage according to the present invention (hereinafter, also referred to as'the manufacturing method according to the present invention') may be an alcoholic beverage, and a so-called non-alcohol having an alcohol content of less than 1% by volume. alcohol) beverages or low alcohol beverages. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and what is generally classified as a spirit such as spirit can be used. The fermented malt beverage produced by the manufacturing method according to the present invention is preferably a beer-flavored beverage. Specifically, beer, sparkling liquor, and liqueurs obtained by mixing beer or sparkling liquor with an alcohol-containing distillate may be mentioned.

The manufacturing method according to the present invention includes a preparation process and a fermentation process, using malt as a raw material, adding glucoamylase in at least one of the preparation process and fermentation process, and adding transglucosidase in the fermentation process. It is characterized. More specifically, by adding glucoamylase to the preparation tank and/or fermentation tank for saccharifying the raw material, and adding transglucosidase to the fermentation tank, the reaction in which the sugar in the raw material is decomposed into assimilable sugars by yeast To produce fermented malt beverages. As a result, non-similar sugars in the raw materials are reduced, and a fermented malt beverage having a low sugar content can be produced. According to the production method according to the present invention, it is possible to significantly reduce the residual amount of non-assisted isomalto oligosaccharides such as isomaltose and nigerose in the final product. Isomalto oligosaccharides are usually not assimilated by yeast, and therefore remain as a saccharide component in the final product. On the other hand, in the production method according to the present invention, by adding glucoamylase and transglucosidase at an appropriate timing, it is decomposed into glucose, and as a result of being assimilated into yeast by fermentation, the sugar remaining in the final product is reduced.

The glucoamylase used in the present invention is not particularly limited as long as it has a catalytic activity of cleaving the non-reducing end of starch to produce glucose, and glucoamylase derived from various organisms can be used. For example, any of the commercially available glucoamylase enzymes may be used, or they may be used in combination.

Glucoamylase acts to break down starch in both the preparation and fermentation processes. For this reason, in the production method according to the present invention, the glucoamylase may be added in at least one of the preparation step and the fermentation step, and may be added in both steps.

In the case of adding in the preparation step, the timing of addition of the glucoamylase is not particularly limited as long as the enzymatic reaction with the glucoamylase added until the end of the preparation step is sufficiently performed. For example, glucoamylase may be added together with fermentation raw materials such as malt at the time of mash preparation, or may be added during the saccharification reaction. In the present invention, in order to sufficiently proceed the enzymatic reaction by glucoamylase, it is preferable to add glucoamylase at the time of preparation of the mash or at an early stage of the preparation process, and more preferably at the time of preparation of the mash. Similarly, when adding in the fermentation process, the timing of addition of glucoamylase is not particularly limited as long as the enzymatic reaction by the glucoamylase added until the end of the fermentation process is sufficiently performed, but it is preferable to add it until the start of fermentation, and the fermentation is started. It is more preferable to add it to the cold wort at the time or before the start of fermentation.

The transglucosidase used in the present invention is not particularly limited as long as it has a catalytic activity for decomposing saccharides by hydrolysis, and transglucosidase derived from various organisms can be used. For example, any of the commercially available transglucosidase enzymes may be used, or they may be used in combination.

As described above, whether transglucosidase catalyzes either a sugar transfer reaction or a hydrolysis reaction depends on the substrate concentration. Since the substrate concentration is high in the preparation process, the equilibrium is inclined by the sugar transfer reaction. For this reason, transglucosidase needs to be added in the fermentation step in order to decompose non-similar sugars such as isomaltoligosaccharides. The timing of addition of transglucosidase is not particularly limited as long as the enzymatic reaction by the transglucosidase added until the end of the fermentation process is sufficiently performed, and may be added until the start of fermentation, and added to the fermentation broth during the fermentation process. It's okay to do it. Further, the entire amount of transglucosidase used at one time may be added, or may be added in several orders.

When transglucosidase is added at the beginning of fermentation with a high substrate concentration, fermentation delay is liable to occur because isomalto-oligosaccharide is produced by the sugar transfer reaction, resulting in increased residual amount of sugar components not consumed by fermentation. It is difficult to sufficiently reduce the sugar content remaining in the product. On the other hand, in the production method according to the present invention, since glucoamylase is used in combination, fermentation delay does not occur more easily than when transglucosidase is used alone, and the residual amount of sugar components can be significantly reduced without prior art. have.

The amount of glucoamylase and transglucosidase to be added is not particularly limited as long as the enzyme reaction by each is sufficiently performed, and can be appropriately determined in consideration of the type and titer of the enzyme to be used, the reaction temperature and reaction time, and the like. For example, by extending the fermentation time or the storage period thereafter, the amount of enzyme necessary to reduce the sugar content in the final product to a desired range can be reduced. For example, when the fermentation/storage period is the period normally performed in the manufacture of beer or sparkling wine, transglucosidase is 3 U/g of transglucosidase relative to the concentration of the extract derived from grain (soluble evaporation residue). It is preferable to add more, it is more preferable to add 30 U/g or more, and it is still more preferable to add 80 U/g or more. When the fermentation/storage period is performed for a period longer than normal, the amount of transglucosidase added may be less than 3 U/g.

The production method according to the present invention is a general method for producing alcoholic fermented malt beverages such as beer or sparkling wine, except that glucoamylase is added in at least one of the preparation process and fermentation process, and transglucosidase is added in the fermentation process. The method can be adopted. For example, the manufacturing method according to the present invention can be carried out in the steps of preparation, fermentation, storage, filtration, and filling.

First, as a preparation step, wort is prepared from fermentation raw materials containing malt. Specifically, first, malt or its crushed product, and if necessary, fermentation raw materials other than malt and raw material water are put into a preparation tank and mixed to prepare a mash. The mash preparation can be carried out by a conventional method such as holding the mash at 35 to 70°C for 20 to 90 minutes. Thereafter, the mash is gradually heated up and maintained at a predetermined temperature for a certain period of time to saccharify starch using an enzyme derived from malt or an enzyme added to the mash. After saccharification treatment, after holding at 76 to 78°C for about 10 minutes, the mash is filtered in a wort filtration tank to obtain transparent wort.

The malt used in the present invention can be obtained by germinating barley or the like by a general weaving treatment. Specifically, harvested barley, wheat, oats, etc. are immersed in water to appropriately germinate, and then malt can be produced by arranging by hot air. Malt may be crushed by a conventional method.

Examples of fermentation raw materials other than malt include starchy raw materials such as barley, wheat, corn starch, corn grits, rice, and sorghum, and sugar raw materials such as liquid sugar and sugar. Here, liquid sugar is prepared by decomposing and saccharifying starch with an acid or saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, and the like.

In the production method according to the present invention, even when the ratio of the starchy raw material to the fermentation raw material is high, the sugar content in the final product can be significantly reduced. For this reason, by using the production method according to the present invention, it is possible to increase the ratio of starchy raw materials, particularly malt, to fermentation raw materials without increasing the sugar content. In order to more fully exhibit the effects of the manufacturing method according to the present invention, it is preferable to use only starchy raw materials as fermentation raw materials, and the ratio of malt use to fermentation raw materials is preferably 50% or more, and more preferably 65 to 100%. Do. In general, the higher the proportion of malt used in the fermentation raw material, the higher the content of non-assisted sugar remaining in the final product tends to be increased.However, when the malt use ratio to the fermentation raw material is 100% by using the manufacturing method according to the present invention Even fermented malt beverages with a sugar content of less than 0.5 g/100 mL can be prepared.

In addition to fermentation raw materials and glucoamylase, to the mash, saccharification enzymes such as α-amylase and pullulanase, and enzyme agents such as protease can be added as needed. In addition, spices, herbs, fruits, etc. may be added within a range that does not impair the effects according to the present invention.

The temperature and time during saccharification treatment can be appropriately determined in consideration of the type of enzyme added, such as glucoamylase, the amount of mash, and the quality of the intended fermented malt beverage. For example, this can be carried out by holding at 60 to 72°C for 30 to 90 minutes.

In addition, the mash prepared by putting a part of malt, part or all of barley, and hot water in a preparation pot and mixing it is saccharified, and then the mixture with the mash saccharified in the above-described preparation tank is filtered in a wort filtration tank. You can get wort.

The obtained wort is boiled (hereinafter referred to as'mercy'). The method of mercy and its conditions can be appropriately determined. A fermented malt beverage having a desired flavor can be prepared by appropriately adding herbs or flavorings before or during the boiling process.

In the present invention, it is preferable to add hops before or during the boiling treatment.

The flavor and aroma of hops can be extracted by boiling the hops in the presence of hops. The amount of hops to be added, the form of addition (for example, added in several orders, etc.), and the conditions for boiling can be appropriately determined.

It is desirable to transfer the boiled wort to a settling tank called whirlpool to remove hops sediment or coagulated protein generated by boiling. After that, it is cooled to an appropriate fermentation temperature by a plate cooler. Cold wort may be provided to the fermentation process as it is, or may be provided to the fermentation process after adjusting to a desired extract concentration.

Subsequently, as a fermentation step, yeast is inoculated into cold wort, transferred to a fermentation tank, and fermented. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected and used from yeast used for the production of alcoholic beverages. Although it may be top fermented yeast or bottom fermented yeast, it is preferable that it is a bottom fermented yeast because it is easy to apply to large-scale brewing equipment. On the other hand, when transglucosidase is added to the start of fermentation, transglucosidase may be added to cold wort before yeast inoculation, or after adjusting the extract concentration, to cold wort before yeast inoculation, or yeast It can be added together with it.

In addition to isomaltoligosaccharide, glycerol is included as a component remaining as a sugar in fermented malt beverages. Glycerol is produced by yeast during fermentation, and is generally contained about 1000 to 2000 ppm in beer-flavored beverages. As shown in the later reference examples, since the glycerol content increases in proportion to the fermentation temperature, the fermentation temperature is preferably 5 to 15°C, more preferably 5 to 13°C from the viewpoint of glycerol content and flavor.

In addition, the fermentation broth obtained in the storage process is aged in a storage tank, stored under low temperature conditions of about 0°C, stabilized, and then the fermented broth is filtered as a filtration step to remove yeast and proteins, thereby obtaining the desired fermented malt beverage. have. In addition, in the process after the fermentation process using yeast, for example, liqueurs in the liquor tax method can be produced by mixing with spirit. The obtained fermented malt beverage is usually filled into a bottle by a filling step and released as a product.

<< Example >>

Next, the present invention will be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.

<Measurement of the content of each sugar>

The content of saccharides (mg/L) in wort or fermented malt beverages was calculated based on the peak area obtained by detecting with a mass spectrometer what was separated into disaccharides, trisaccharides and tetrasaccharides by high performance liquid chromatography. As an apparatus, a pump L-2100, an autosampler L-2200, a column oven L-2300 (manufactured by Hitachi High Technologies), and a mass spectrometer API3000 (manufactured by AB　SCIEX) were used.

In the case of measuring disaccharides, high performance liquid chromatography mass spectrometry was performed under the following conditions.

Detection: Electorospray　Ionization(ESI) positive, Multiple　Reaction　Monitoring(MRM)　m/z 360.0→163.1, Column: Hypercarb (2.1mm×150mm, 3㎛, ThermoScientific product), Column temperature: 60℃, Flow rate: 0.2 mL/ min, mobile phase A: 10 mmol/L 　 aqueous ammonium acetate (0.1 vol% 　 acetic acid), mobile phase B: methanol, gradient conditions: 0 to 10 minutes (mobile phase B concentration: 0 vol%) → 10 to 25 minutes (mobile phase B concentration: 3 Volume %) → 25 to 40 minutes (mobile phase B concentration: 13 volume %) → 40 to 50 minutes (mobile phase B concentration: 18 volume %) → 50 to 60 minutes (mobile phase B concentration: 40 volume %) → 60 to 70 Minutes (mobile phase B concentration: 80 vol%) → 70 to 85 minutes (mobile phase B concentration: 0 vol%).

In the case of measuring trisaccharide, the analysis conditions were detected: ESI?positive, MRM?m/z 522.5→325.1.

In the case of measuring tetrasaccharide, the analysis conditions were detected: ESI?positive, MRM?m/z 684.5→325.1.

<Measurement of fermentation of wort>

The fermentation degree of wort was measured in accordance with the method (7.3 and 8.11 final fermentation degree) described in the revised BCOJ (Brewery Convention of Japan) analysis method (published by Japan Brewing Association). That is, after yeast was added to the wort to ferment all fermentable extracts, the extract concentration was measured, and calculated from the obtained measured value and the extract concentration of the original wort (wort before fermentation) measured in advance.

Final fermentation degree (%) = ([extract concentration of original wort]-[extract concentration after fermentation])/[extract concentration of original wort]×100

[Example 1]

Beer-flavored beverages were prepared using a 200L scale preparation facility. First, 28 kg of pulverized malt, 196 L of prepared water, and 20 U/g of glucoamylase (manufactured by Amano Enzyme, product name: Gluczyme NLP) were added to the preparation tank, and saccharified according to a conventional method. The liquid was prepared. The obtained saccharified liquid was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Subsequently, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C. After adjusting the cold wort to 9.4% by mass of the extract, transglucosidase (manufactured by Amano Enzyme, product name: Transglucosidase L) was added to the test sample at 80 U/mL with respect to the cold wort. Nothing was added to the control sample. The fermentation broth of the two samples were introduced into different fermentors, inoculated with brewer's yeast, fermented at about 10°C for 7 days, and then aged in a storage tank for 8 days to obtain a beer-flavored beverage (alcohol content: 3.8% by volume).

About the obtained beer-flavored beverage, the content of isomaltose, kojibiose, and nigerose was measured. Table 1 shows the measurement results. In the test sample to which transglucosidase was added in the fermentation step, the content of any saccharide was less than 5 mg/L, and the sugar content was significantly reduced compared to the control sample to which transglucosidase was not added. In addition, the sugar content of the test sample was 0.4 g/100 mL. From this result, it is clear that by the production method according to the present invention, even when the malt use ratio is 100%, the sugar content is low and low-calorie beer-flavored beverages can be produced.

[Example 2]

A beer-flavored beverage was obtained in the same manner as in Example 1, except that the content of disaccharides or tetrasaccharides in the fermentation broth at intervals of one day from the start of fermentation to the end of fermentation and in the beer-flavored beverage after aging was completed were measured. The measurement results of the control sample are shown in Table 2, and the measurement results of the test sample are shown in Table 3, respectively. In Tables 2 and 3,'Wort' represents cold wort adjusted to 9.4% by mass of the extract before yeast inoculation. In addition, from trehalose to cellobiose is a disaccharide, from melecithose to maltotriose is a trisaccharide, and maltotetraose is a tetrasaccharide.

In the control sample, the content of maltose alone among the sugars shown in Table 2 decreased to less than 5 mg/L on the third day of fermentation, but the other content did not change significantly in fermentation and aging. In contrast, in the test sample, the content of isomaltose increased on the first day of fermentation, but then rapidly decreased, and on the fifth day of fermentation, similar to the control sample, the content of isomaltose decreased to less than 5 mg/L. In addition, maltose, neotrehalose, maltotriose, and maltotetraose were reduced to less than 5 mg/L until the second day of fermentation, and cellobiose and meletithose decreased to less than 5 mg/L until the end of aging. there was. In addition, genthiobiose also began to decrease from the 6th day of fermentation, and the content was also decreasing during the aging period after the fermentation was completed. As a result, the total value of the sugars shown in Table 2 was only 7 mg/100 mL in the test sample while the control sample was 100 mg/100 mL.

[Example 3]

Example 1 except that transglucosidase (manufactured by Amano Enzyme, product name: transglucosidase L) was added to 0, 3, or 300 U/mL to the cold wort after the extract was adjusted to 9.4% by mass. In the same manner as, a beer-flavored beverage was obtained. For each beer-flavored beverage, the content of isomaltose, kojibiose and nigerose was measured. Table 4 shows the measurement results. In the beer-flavored beverage to which 3 U/mL of transglucosidase was added per cold wort in the fermentation process, the content of isomaltose was lowered to less than 5 mg/L. In the beer-flavored beverage to which 300 U/mL transglucosidase was added per cold wort, the content of all three saccharides was lowered to less than 5 mg/L.

[Example 4]

Beer-flavored beverages were prepared using a 200L scale preparation facility. First, 40 kg of pulverized malt and 160 L of prepared water were added to a preparation tank, and a saccharification solution was prepared according to a conventional method. The obtained saccharified liquid was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Subsequently, the wort was transferred to a settling tank to separate and remove the precipitate, and then cooled to about 10°C. After adjusting the cold wort to 9.4% by mass of the extract, glucoamylase (manufactured by Amano Enzyme, product name: Gluczyme NLP) and transglucosidase (manufactured by Amano Enzyme, product name: transglucosidase) so as to obtain the amount shown in Table 5. Aze L) was added respectively. The fermentation broth of each sample was introduced into different fermentors, inoculated with brewer's yeast, fermented at about 10°C for 7 days, and then aged in a storage tank for 7 days to obtain a beer-flavored beverage.

The apparent extract (% by mass) of each beer-flavored beverage was measured. Table 5 shows the measurement results. The apparent extract refers to an extract of a beer-flavored beverage expressed as the sucrose concentration (usually mass%) of an aqueous sucrose solution having the same specific gravity at 20°C. Since it contains alcohol, the apparent extract is not an extract in its original meaning (soluble evaporation residue = true extract). The apparent extract also contains extract components other than sugars such as plant fibers and ash. However, in this example, since the conditions other than the enzyme used are provided, it is considered that the components other than sugar in each beer-flavored beverage are equivalent.

As a result, it was confirmed that the apparent extract was decreased in the test 1 and test 2 samples to which the enzyme was added compared to the control sample to which no enzyme was added, and the sugar content was decreased. Compared to the test 1 sample to which only transglucosidase was added, the test 2 sample added in combination with glucoamylase showed a more marked decrease in the apparent extract, and the sugar content was further lowered.

A sensory test for the grain flavor and deep taste of the test 2 sample was performed by four expert panelists. In the evaluation, commercially available foam liquor with a malt use ratio of less than 25% and a sugar content of less than 0.5 g/100 mL was taken as 2 points, and 5 stages of 1 to 5 points (the case where the grain flavor and deep taste hardly felt is set as 1, The case of feeling very strong was set to 5). As a result, in the evaluation of the test 2 sample, the grain flavor was 3.75 and the deep taste was 3.75, which were all higher than those of commercially available foam liquors as a comparison object. In particular, the flavor of the test 2 sample was good flavor quality like beer, without an unpleasant aroma resulting from the addition of enzymes or from raw materials such as sub-materials. From this result, it is clear that a beer-flavored beverage excellent in grain flavor and deep taste can be produced by increasing the malt use rate without increasing the sugar content by the production method according to the present invention.

[Reference Example 1]

Beer-flavored beverages were prepared using a 200L scale preparation facility. First, 40 kg of pulverized malt and 160 L of prepared water were added to a preparation tank, and a saccharification solution was prepared according to a conventional method. The obtained saccharified liquid was filtered using a wort filtration tank, and hops were added to the obtained wort, followed by boiling. Subsequently, the wort was transferred to a settling tank to separate and remove the precipitate, followed by cooling at about 5, 10, or 15°C. After adjusting these cold wort extracts to 7.3% by mass, they were introduced into different fermentors, inoculated with brewer's yeast, fermented for 7 days at about 5, 10, or 15°C, respectively, and then aged in a storage tank for 7 days. I got a beer flavored drink.

The glycerol concentration of each obtained beer-flavored beverage was quantified using a commercially available glycerol quantification kit (manufactured by Cayman Chemical, product name: Glycerol Colorimetric Assay Kit). In addition, sensory evaluation of each beer-flavored beverage was performed by a professional panel of five people. Table 6 shows the quantitative results of glycerol and the results of sensory evaluation. During the sensory evaluation, the number at the end of the comment indicates the number of panels that made the comment. It was observed that the higher the fermentation temperature, the higher the concentration of glycerol in the beer-flavored beverage.

〈Industrial availability〉

According to the method for producing a fermented malt beverage according to the present invention, a fermented malt beverage having a sufficiently reduced sugar content can be produced even when the malt use ratio occupied by the fermentation raw material is high. The manufacturing method and the fermented malt beverage produced thereby can be used in the field of manufacturing beer-flavored beverages using malt as a raw material, including beer.

Claims (7)

65 to 100% by mass of malt in the fermentation raw material is used as a raw material,
A method for producing a fermented malt beverage, characterized in that by adding transglucosidase and glucoamylase in the fermentation process, the apparent extract is reduced to -0.60% by mass or less. The method of claim 1,
A method for producing a fermented malt beverage, characterized in that 3 U/g or more of transglucosidase is added to the fermentation broth with respect to 1 g of the extract. The method according to claim 1 or 2,
A method for producing a fermented malt beverage, characterized in that the fermentation step is performed at 5 to 15°C. The method according to claim 1 or 2,
A method for producing a fermented malt beverage, wherein the sugar in the fermented malt beverage is less than 0.5 g/100 mL. A fermented malt beverage, characterized in that the amount of malt used is 65 to 100% by mass in the fermentation raw material, the sugar content is less than 0.5 g/100 mL, and the apparent extract is -0.60% by mass or less. The method according to claim 1 or 2,
A method for producing a fermented malt beverage, characterized in that glucoamylase is added in the preparation step. The method according to claim 1 or 2,
A method for producing a fermented malt beverage, characterized in that glucoamylase is added at the start of fermentation or before the start of fermentation in the fermentation process.