WO2009084618A1 - 複数種の酵母を利用した発酵飲料の製造方法 - Google Patents
複数種の酵母を利用した発酵飲料の製造方法 Download PDFInfo
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- WO2009084618A1 WO2009084618A1 PCT/JP2008/073693 JP2008073693W WO2009084618A1 WO 2009084618 A1 WO2009084618 A1 WO 2009084618A1 JP 2008073693 W JP2008073693 W JP 2008073693W WO 2009084618 A1 WO2009084618 A1 WO 2009084618A1
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- yeast
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- beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C12/00—Processes specially adapted for making special kinds of beer
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
Definitions
- the present invention relates to a method for producing a fermented beverage having a flavor and sufficient antioxidant ability by using a plurality of types of yeast, and a fermented beverage obtained by the method.
- Sake yeast has higher ability to produce aroma components such as ethyl caproate than beer yeast.
- sake yeast In the production of fermented beverages, if sake yeast is used, the content of aroma components such as ethyl caproate in fermented beverages can be increased, and a fermented beverage rich in flavor can be obtained. Therefore, if a yeast having a high ability to produce aroma components such as sake yeast can be used for beer brewing, a flavorful beer can be obtained.
- sake yeast has low maltose fermentability and is not suitable for producing fermented beverages using wort or the like containing maltose as a main component. The problem that maltose has a significantly lower fermentability compared to brewer's yeast is the same with other brewer's yeasts.
- Japanese Patent No. 2919341 discloses a yeast for brewing with high maltose fermentation ability other than brewer's yeast that can be used for brewing, a method for obtaining the same, and a malt fermented beverage obtained by the method.
- the present invention provides a method for producing a fermented beverage containing SO 2 at a concentration sufficient to impart a flavor derived from yeast other than the bottom brewer's yeast and to have antioxidant ability in the brewing process, and It aims at providing the fermented drink obtained by a method.
- the present inventor conducted fermentation using a yeast other than the lower brewer's yeast and the lower brewer's yeast in the method for producing a fermented beverage, so that other than the lower brewer's yeast It was found that a fermented beverage having excellent deterioration resistance can be produced by adding a predetermined amount or more of SO 2 which is an antioxidant substance, with various flavors derived from the yeast. That is, it was found that by using a plurality of types of yeasts, a fermented beverage having beneficial characteristics derived from both can be produced, and the present invention has been completed.
- the present invention is a method for producing a fermented beverage comprising a step of subjecting a bottom brewer's yeast to alcohol fermentation with a brewery yeast other than the bottom brewer's yeast.
- the brewing yeast other than the bottom beer yeast is one or more selected from the group consisting of top beer yeast, sake yeast, shochu yeast, and wine yeast.
- the brewing yeast other than the bottom beer yeast is a yeast with low maltose fermentation.
- the present invention also relates to a method for producing a fermented beverage comprising a lower surface beer yeast and a step of alcoholic fermentation using a brewing yeast other than the lower surface beer yeast.
- the present invention provides a method for producing a fermented beverage including a step of subjecting a bottom brewer's yeast to alcohol fermentation with a brewer's yeast other than the bottom brewer's yeast at the start of fermentation.
- the fermented beverage is added during fermentation so that the total amount of fermented liquid becomes 10 4 to 10 8 pieces / ml.
- the present invention is a fermented beverage produced by the method described above.
- the present invention relates to a yeast other than the bottom brewer's yeast with respect to the fermented beverage by fermenting the fermentation stock with a brewing yeast other than the lower brewer's yeast and the lower brewer's yeast in the fermentation process during the production process of the fermented beverage.
- the aim is to impart excellent deterioration resistance by imparting a flavor derived from it and by containing SO 2 as an antioxidant in a predetermined amount or more.
- Fermentation Stock Solution In the present invention, the fermentation stock solution refers to a raw material solution before entering the fermentation process, which contains monosaccharides, disaccharides and trisaccharides for assimilating yeast.
- the raw material for fermentation stock solution production is not limited as long as it is a raw material that can be used for production of a fermented beverage.
- Auxiliary raw materials such as malt and fractionated malt, corn and rice, and wort for beer using hops
- sugars such as wheat, saccharified starch, hops as raw materials excluding water
- Various grains other than wheat which is a non-malt raw material, such as corn, rice, buckwheat, sorghum, rice bran, bark, beans such as soybeans and peas, and further enzymes
- the fermentation stock solution contains disaccharides and trisaccharides, such as a non-malt fermentation stock solution produced on the basis of proteins or proteolysates obtained by treatment, deodorization treatment, fractionation, etc., saccharified starch, and hops. If it is. Among them, it is preferable to use wheat such as malt.
- a saccharide refers to a raw material containing sugar that yeast can assimilate as a carbon source without undergoing a saccharification step in the production process of a fermented beverage.
- a saccharide is obtained by hydrolyzing mainly cereal raw materials such as starch with enzymes or acids or alkalis.
- it refers to syrup or liquid sugar that is commercially available or obtained by synthesis or the like.
- Hop hops are used for manufacturing when the fermented beverage is a beer-taste beverage. Hops can be used by appropriately selecting normal pellet hops, powder hops, and hop extracts used for the production of beer and the like according to the flavor.
- the fermentation stock solution production method is not particularly limited as long as it is a method that can be generally used for producing a fermentation stock solution.
- it can be implemented in beer wort or sparkling liquor wort manufactured by a known wort manufacturing process.
- stock solution manufactured by boiling and leaving still using the non-malt raw material using the raw materials as shown above may be sufficient.
- Yeast i) Bottom beer yeast Underlying beer yeast is a hybrid of Saccharomyces cerevisiae and S. bayanus and is generally classified as S. pastorianus.
- yeasts used for brewing beer classified as S. pastorianus can be used.
- strains that have lost alcohol fermentability or strains that have lost SO 2 production ability are not suitable for use in the present invention.
- Weihenstephan-34 strain can be used.
- Yeasts other than bottom beer yeast yeast that can impart a fragrant flavor, for example, top beer yeast, sake yeast, shochu yeast, wine yeast, etc., are preferably used.
- yeasts other than bottom beer yeast used in the present invention yeast that can impart a fragrant flavor, for example, top beer yeast, sake yeast, shochu yeast, wine yeast, etc., are preferably used.
- yeasts other than bottom beer yeast used in the present invention yeast that can impart a fragrant flavor, for example, top beer yeast, sake yeast, shochu yeast, wine yeast, etc., are preferably used.
- These upper surface beer yeast, sake yeast, shochu yeast, or wine yeast may be yeast with low maltose utilization ability.
- Yeast with low ability to assimilate maltose refers to yeast that does not assimilate maltose at all, or has a lower degree of ability to assimilate maltose compared to bottom beer yeast.
- Top surface beer yeast is yeast used for ale-type beer brewing.
- the top brewer's yeast used for beer brewing is mainly classified as S. cerevisiae. Examples include Weihenstephan-165 strain, Weihenstephan-184 strain, Weihenstephan-197 strain. Preferably, Weihenstephan-197 strain can be used.
- Sake yeast is yeast used for sake brewing.
- Yeasts used for sake brewing are mainly classified as S. cerevisiae. Examples include Association No. 6 (Japan Brewing Association Distribution), Association 601 (Japan Brewing Association Distribution), Association 1501 (Japan Brewing Association Distribution), and the like.
- Association No. 1501 can be used.
- Shochu yeast is yeast used for shochu brewing. Yeasts used for shochu brewing are mainly classified as S. cerevisiae. For example, Shochu Association No. 2 (Japan Brewing Association Distribution), Shochu Association No. 3 (Japan Brewing Association Distribution), and the like. Preferably, Shochu Association No. 2 can be used.
- Wine yeast is yeast used for winemaking. Although it will not specifically limit if it is a yeast used for wine brewing, for example, the wine yeast classified into Saccharomyces cerevisiae (S. cerevisiae) or Saccharomyces bayanus (S. bayanus) can be used conveniently. Preferably, LalvinEC-1118 strain can be used. Fermentation process The fermentation process of the present invention will be described in detail. The fermentation stock solution obtained as shown above is placed in a fermentor and an appropriate amount of air, preferably dissolved oxygen concentration per yeast of 10 6 / ml is more preferably 1 ppm until the dissolved oxygen is saturated. After being blown into the fermentation stock solution until it becomes, each of the alcohol-fermenting yeasts is added for fermentation.
- an appropriate amount of air preferably dissolved oxygen concentration per yeast of 10 6 / ml is more preferably 1 ppm until the dissolved oxygen is saturated.
- the fermentation temperature is about 5 to 25 ° C, preferably 10 to 20 ° C.
- the fermentation time is about 4 to 20 days, preferably about 5 to 10 days. Fermentation conditions such as fermentation time and fermentation temperature, and production conditions such as filtration, sterilization, and filling may be set by appropriately considering the characteristics of the fermented beverage to be produced.
- the bottom brewer's yeast is about 1 ⁇ 10 6 to 50 ⁇ 10 6 pieces / ml, more preferably about 5 ⁇ 10 6 to 20 ⁇ 10 6 as a standard amount of the total fermented liquid at the start of fermentation or during fermentation in the fermentation process. Per 10 ml / ml, most preferably 10 ⁇ 10 6 to 14 ⁇ 10 6 per ml.
- the addition concentration of another type of yeast other than the bottom beer yeast is not particularly limited as long as a flavor derived from yeast can be imparted. What is necessary is just to set suitably in consideration of the flavor design policy and the flavor imparting ability of yeast. For example, in the fermentation process, about 10 4 to 10 8 pieces / ml, more preferably about 1 ⁇ 10 5 to 50 ⁇ 10 6 pieces / ml, most preferably at the start of fermentation or during the fermentation, based on the total amount of fermented liquid. Add to 1.5 ⁇ 10 6 to 5 ⁇ 10 6 cells / ml. By setting it as these ranges, the flavor derived from another yeast can be provided. Moreover, in order to obtain the flavor as a normal beer-taste beverage, it is necessary to regulate the concentration of yeast other than the bottom beer yeast within a certain range. Thereby, the flavor as a normal beer taste drink can be obtained.
- each yeast other than the lower surface beer yeast and the lower surface beer yeast is not particularly limited.
- any of the following 1) to 3) may be used.
- the timing of adding another yeast during the fermentation can be set arbitrarily, and can be set within 30 minutes to 2 days after the start of fermentation. Preferably, 1 to 24 hours are desired after the start of fermentation.
- the whole amount may be used from the start of fermentation, or a method of using a part of the fermentation stock solution at the start of fermentation and adding the remaining fermentation stock solution during the fermentation may be used.
- the timing of adding the fermentation stock solution can be set as appropriate.
- another yeast added during the fermentation can be added by suspending in the remaining fermentation stock solution.
- the antioxidant ability in the fermented beverage can be improved. Therefore, even if it is a case where it preserve
- SO 2 concentration in the fermented beverage obtained is not particularly limited, is preferably 10ppm or more, more preferably at least 12 ppm.
- the antioxidant ability of the fermented beverage can be improved without requiring the addition of a compound such as bisulfite or the modification of equipment.
- the extract in a fermented liquid can be consumed to the same extent as the case of manufacture of a normal fermented drink.
- Fermented beverages As fermented beverages in the present invention, grain brewed liquor, fruit brewed liquor and the like can be mentioned depending on the raw materials and production method, but any alcoholic beverage can be used as long as it is a fermented beverage, and is not particularly limited. That is, the fermented beverage of the present invention includes all beverages produced through a fermentation process using yeast. Examples include sparkling liquor, beer, low alcohol fermented beverages (for example, fermented beverages having an alcohol content of less than 1%), miscellaneous sake, liqueurs, spirits, and the like. The present invention is suitable for producing a beer-taste beverage.
- a beer-taste beverage is a beverage fermented with yeast using a carbon source, nitrogen source, hops, etc.
- a raw material as a raw material, and has a flavor like beer, for example, sparkling liquor, beer, miscellaneous sake
- examples include liqueurs, spirits, and low alcohol fermented beverages (for example, malt fermented beverages having an alcohol content of less than 1%).
- liqueurs for example, malt fermented beverages having an alcohol content of less than 1%.
- sake tax beer happoshu, other brewed liquor (effervescent) (1), liqueur (effervescent) (1), or liqueurs and other miscellaneous liquor in terms of past sake tax laws be able to.
- the alcohol content of the fermented beverage of the present invention is not particularly limited, but is preferably 1 to 15% (v / v). In particular, it is desirable that the concentration be the same as that of alcohol that is preferably consumed by consumers as beer-taste beverages such as beer and sparkling liquor, that is, a range of 1 to 6% (v / v), but is not particularly limited.
- About the fermented drink obtained by the container it can fill with sealed containers, such as a bottle, a can, a barrel, or a PET bottle, like a normal fermented drink, and it can be set as a drink containing a container.
- fermentation is performed using a bottom beer yeast and a yeast other than the bottom beer yeast.
- the lower surface brewer's yeast can work effectively to make the antioxidant substance in the fermented beverage have a sufficient concentration to exhibit the antioxidant ability, and even when stored for a long period of time, there is little deterioration in flavor.
- Example 1 is an example in which a yeast other than the lower brewer's yeast is used in addition to the lower brewer's yeast in the fermentation process of the production of happoshu, and particularly sake yeast is used as a yeast other than the lower brewer's yeast. .
- the fermentation wort was prepared using the following ingredients.
- a wort for fermentation was obtained through a normal saccharification step by a conventional method.
- the bottom beer yeast (Weihenstephan-34 strain) is 10 ⁇ 10 6 pieces / ml
- the sake yeast (Association No. 1501) is as follows: It added so that it might become a density
- yeast other than the bottom beer yeast is used as sake yeast to produce happoshu, and the test is performed with the addition concentration of sake yeast being 0, 2.5, 5, 10 ⁇ 10 6 pieces / ml, respectively. Carried out. Sensory tests, or SO 2 concentration and maltose concentration were quantified for the sparkling liquor produced by this production method.
- the SO 2 concentration was measured based on the hygiene test method, sulfurous acid measurement method.
- the maltose concentration (weight / volume%) was measured by a known liquid chromatography method (Analytica-EBC 1998.8.7).
- Sake yeast additive-free was used as a control. Judgment of characteristic incense addition by the contribution of sake yeast was performed by a sensory test. As a sensory judgment, we focused on the fruity incense peculiar to sake yeast, and the scale was defined as the degree of fruity incense addition.
- the evaluation of the degree of fruity scent addition is performed by evaluating the intensity when the fruity scent is sensed in 1, 2, 3 and 4 levels, and all panelists' evaluation results are totaled, and the average value is less than 1 to 2
- the case of x the case of 2 or more to less than 3 was expressed as ⁇
- the case of 3 or more to 4 was expressed as ⁇
- the final evaluation was made by three-step evaluation.
- the beer-likeness is evaluated by evaluating the good balance as a beer-taste beverage in four levels of 1, 2, 3, 4 and the evaluation results of all panelists are tabulated, and the average value is less than 1 to 2
- the case was expressed as x, the case of 2 or more to less than 3 being ⁇ , and the case of 3 or more to 4 was expressed as ⁇ , and the final evaluation was made by a three-step evaluation.
- the concentration of sake yeast capable of maintaining the deterioration resistance due to SO 2 and adding a characteristic flavor is preferably 2.5 to 5 ⁇ 10 6 cells / ml.
- Example 2 This example was carried out experimentally in a 60L scale brewing facility.
- Example 2 uses a yeast other than the bottom brewer's yeast for the addition of flavor to the bottom brewer's yeast in the fermentation process in the process of producing the happoshu, and particularly by using sake yeast as a yeast other than the bottom brewer's yeast.
- An example to which the present invention was applied was carried out by the following procedure.
- the fermentation wort was prepared using the following ingredients.
- a wort for fermentation was obtained through a normal saccharification step by a conventional method.
- Example 3 This example was implemented in a 2L scale brewing facility. In the fermentation process during the production process of malt fermented beverages (beer), yeast other than bottom beer yeast is used to add flavor to the bottom beer yeast, and sake yeast, wine yeast, top beer yeast are used as yeasts other than bottom beer yeast. One of them was used.
- the fermentation wort was prepared using the following ingredients.
- a wort for fermentation was obtained through a normal saccharification step by a conventional method.
- sake yeast is used as the bottom beer yeast (Weihenstephan-34 strain) at 13.5 ⁇ 10 6 pieces / ml, and yeast other than the bottom beer yeast.
- (Association No. 1501), wine yeast (LalvinEC-1118), and top brewer's yeast (Weihenstephan-197 strain) are added so as to have a concentration of 1.5 ⁇ 10 6 pieces / ml, respectively, at 18 ° C. Fermented for 7 days. After that, the sake was stored at -1 ° C. The yeast was removed from the fermentation broth by filtration to obtain a final malt fermented beverage (beer).
- Example 4 This example was implemented in a 2L scale brewing facility. In the fermentation process during the production process of the non-malt fermented beverage, a yeast other than the lower surface beer yeast was used with the aim of adding flavor to the lower surface beer yeast, and sake yeast was used as a yeast other than the lower surface beer yeast.
- a non-malt fermentation stock solution was prepared using the following raw materials.
- the bottom beer yeast (Weihenstephan-34 strain) is 10 ⁇ 10 6 pieces / ml
- the sake yeast (Association No. 1501) is as follows. It added so that it might become a density
- non-malt fermented beverages were produced using sake yeast as yeast other than the bottom beer yeast, and the addition concentrations of sake yeast were 0, 2.5, 5 ⁇ 10 6 pieces / ml, respectively.
- the test was conducted.
- the non-malt fermented beverage produced by this production method was subjected to a sensory test, and the SO 2 concentration and maltose concentration were quantified.
- the sensory test method and the SO 2 concentration and maltose concentration measurement methods were the same as in Example 1.
- Example 5 Maltose was fully assimilated at all levels.
- the concentration of sake yeast capable of maintaining the deterioration resistance due to SO 2 and adding a characteristic flavor is preferably 2.5 to 5 ⁇ 10 6 cells / ml.
- Example 5 This example was implemented in a 2L scale brewing facility.
- Example 5 used a yeast other than the bottom brewer's yeast in the fermentation process during the production process of the non-malt fermented beverage, and used a yeast other than the bottom brewer's yeast, particularly a wine yeast as a yeast other than the bottom brewer's yeast. It is an example.
- a non-malt fermentation stock solution was prepared using the following raw materials.
- the bottom beer yeast (Weihenstephan-34 strain) is 10 ⁇ 10 6 / ml and the wine yeast (Lalvin EC-1118) is 5 It added so that it might become the density
- the wine yeast additive-free was used as a control. Judgment of addition of characteristic incense due to the contribution of wine yeast was made by sensory. As a sensory judgment, we focused on the fruity incense peculiar to wine yeast, and the scale was defined as the degree of fruity incense addition.
- the evaluation of the degree of fruity scent addition is performed by evaluating the intensity when the fruity scent is sensed in 1, 2, 3 and 4 levels, and all panelists' evaluation results are totaled, and the average value is less than 1 to 2
- the case of x the case of 2 or more to less than 3 was expressed as ⁇
- the case of 3 or more to 4 was expressed as ⁇
- the final evaluation was made by three-step evaluation.
- the beer-likeness is evaluated by evaluating the good balance as a beer-taste beverage in four levels of 1, 2, 3, 4 and the evaluation results of all panelists are tabulated, and the average value is less than 1 to 2
- the case was expressed as x, the case of 2 or more to less than 3 being ⁇ , and the case of 3 or more to 4 was expressed as ⁇ , and the final evaluation was made by a three-step evaluation.
- the desired effect can be obtained by using sake yeast, upper surface brewer's yeast, shochu yeast, or wine yeast as the brewing yeast other than the lower surface brewer's yeast. It was confirmed that Therefore, according to the present invention, in the fermentation process during the production process of beer or sparkling liquor fermented beverage, by using a brewing yeast other than the bottom beer yeast and the bottom beer yeast, the flavor derived from yeast other than the bottom beer yeast In addition, it does not require the addition of a compound such as bisulfite or refurbishment of equipment, and has excellent deterioration resistance by containing 10 ppm or more of the antioxidant SO 2 in the brewing process.
- the fermented drink which has can be provided.
- Example 6 This example was carried out experimentally in a 2L scale brewing facility.
- Example 6 uses a yeast other than the lower brewer's yeast in the fermentation process in the process of producing the happoshu, and uses sake yeast as a yeast other than the lower brewer's yeast, with the aim of adding flavor to the lower brewer's yeast.
- An example to which the present invention was applied was carried out by the following procedure.
- the fermentation wort was prepared using the following ingredients. *
- sake yeast (Association) at a concentration of 5 ⁇ 10 6 pieces / ml of bottom beer yeast (Weihenstephan-34 strain) in 2 L of wort No. 1501) was added to a concentration of 0.1 ⁇ 10 6 cells / ml and fermented at 17 ° C. for 7 days. After that, the sake was stored at -1 ° C. The fermented liquor removed yeast by filtration to obtain the final sparkling liquor. When a sensory test was performed on the sparkling liquor produced by this production method, fruity aroma and beer-like character were felt, and addition of flavor characteristics by multiple types of yeast was confirmed.
- Example 7 This example was carried out experimentally in a 2L scale brewing facility.
- Example 7 uses a yeast other than the bottom brewer's yeast for the addition of flavor to the bottom brewer's yeast in the fermentation process in the process of producing the happoshu, and particularly by using sake yeast as a yeast other than the bottom brewer's yeast.
- An example to which the present invention was applied was carried out by the following procedure.
- the fermentation wort was prepared using the following ingredients. *
- a fermented beverage such as beer or happoshu is basically used by using a plurality of yeasts in the fermentation process during the process of producing a fermented beverage of beer or happoshu.
- a fermented beverage such as beer or happoshu.
- it is possible to impart a flavor derived from yeast other than the bottom brewer's yeast, and it is antioxidant in the brewing process without the need for addition of compounds such as bisulfite and refurbishment of equipment.
- a fermented beverage having excellent deterioration resistance can be produced.
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Abstract
Description
発酵原液
本発明において、発酵原液とは発酵工程に入る前の原料液のことをいい、これは酵母が資化するための単糖類、2糖類及び3糖類を含むものである。単糖類としては、グルコース、フラクトースなどが挙げられ、2糖類としては、マルトース、スクロースなどが挙げられる。3糖類としてはマルトトリオース、イソマルトトリオースなどが挙げられる。
発酵原液製造のための原料
本発明において、発酵原液製造のための原料は、発酵飲料の製造に使用することができる原料であれば、何ら制限されるものではない。すなわち、(1)麦芽および分画麦芽、あるいはコーン・米などの副原料、およびホップを利用したビールのための麦汁や、(2)水を除く原料に麦、糖化スターチなどの糖類、ホップなどを用いた発泡酒用麦汁、(3)非麦芽原料である麦以外の各種穀物、例えば、コーン、米、そば、ソルガム、粟、ひえ、および大豆やエンドウといった豆類や、それらをさらに酵素処理・脱臭処理・分画などして得られた蛋白質または蛋白分解物等と、糖化スターチと、ホップとをベースにして製造された非麦芽発酵原液など、発酵原液が2糖類及び3糖類を含むのであればよい。中でも、麦芽などの麦を用いるのが好ましい。
糖類
本発明において、糖類とは発酵飲料の製造工程において糖化工程を経ることなく酵母が炭素源として資化できる糖を含有する原料のことをいう。例えば、それはデンプンなどの主に穀物原料を酵素で、又は酸やアルカリで加水分解して得られるものである。あるいは、それは、水飴あるいは市販されているもしくは合成などにより得られる液糖のことをいう。
ホップ
ホップは、発酵飲料がビールテイスト飲料の場合の製造に使用される。ホップはビール等の製造に使用する通常のペレットホップ、粉末ホップ、ホップエキスを香味に応じて適宜選択して使用することができる。さらに、イソ化ホップ、ヘキサホップ、テトラホップなどのホップ加工品を用いることもできる。
発酵原液の製造方法
本発明において、発酵原液製造方法は、通常発酵原液の製造に使用することができる方法であれば、何ら制限はない。例えば、公知の麦汁製造工程によって製造されたビール麦汁または発泡酒麦汁において、実施可能である。また、上記に示したような原料を使用した非麦芽原料を用い、煮沸・静置などして、製造した発酵原液でもよい。
酵母
i)下面ビール酵母
下面ビール酵母は、サッカロミセス・セレビシアエ(Saccharomyces cerevisiae)とサッカロミセス・バヤナス(S. bayanus)との交雑体であってサッカロミセス・パストリアヌス(S. pastorianus)に分類されるという見解が一般的となっている。従って、サッカロミセス・パストリアヌス(S. pastorianus)に分類されるビール醸造に用いられる酵母を用いることができる。ただし、アルコール発酵能を消失した菌株やSO2生成能を消失した菌株については本発明での使用には適さない。例えば、Weihenstephan-34株を用いることができる。
ii)下面ビール酵母以外の酵母
本発明で用いる下面ビール酵母以外の酵母については、香り豊かな香味を付与できる酵母、例えば、上面ビール酵母、清酒酵母、焼酎酵母、ワイン酵母などを好適に用いることができる。これらの上面ビール酵母、清酒酵母、焼酎酵母、またはワイン酵母については、マルトース資化能の低い酵母であっても良い。
発酵工程
本発明の発酵工程について詳しく説明する。上記に示す通りに得られた発酵原液を発酵槽に入れ、適切な量の空気、好ましくは、溶存酸素が飽和になるまで、さらに好ましくは106個/mlの酵母当たりの溶存酸素濃度を1ppmになるまで発酵原液に吹き込んだ後、アルコール発酵酵母をそれぞれ添加して発酵を行う。
発酵飲料
本発明における発酵飲料としては、その原料や製法によって、穀物醸造酒及び果実醸造酒等が挙げられるが、発酵飲料であればどのような酒類でもよく、特に限定されるものではない。つまり、本発明の発酵飲料は、酵母による発酵工程を経て製造される飲料を全て包含する。例えば、発泡酒、ビール、低アルコール発酵飲料(例えばアルコール分1%未満の発酵飲料)、雑酒、リキュール類、スピリッツ類などが挙げられる。本発明はビールテイスト飲料の製法に適している。ビールテイスト飲料とは、炭素源、窒素源、ホップ類などを原料とし、酵母で発酵させた飲料であって、ビールのような風味を有するものをいい、例えば、発泡酒、ビール、雑酒、リキュール類、スピリッツ類、低アルコール発酵飲料(例えばアルコール分1%未満の麦芽発酵飲料)などが挙げられる。日本酒税法上のビール、発泡酒、その他醸造酒(発泡性)(1)、リキュール(発泡性)(1)、あるいは過去の日本酒税法上の分類で言えば、リキュール類、その他雑酒などに用いることができる。
容器
得られた発酵飲料については、通常の発酵飲料と同様、ビン、缶、樽、またはペットボトル等の密封容器に充填して、容器入り飲料とすることができる。
〔実施例1〕
実施例1は、発泡酒製造の発酵工程において、下面ビール酵母および香味の付加を目指して下面ビール酵母以外の酵母を併せて用い、特に下面ビール酵母以外の酵母として清酒酵母を使用した例である。
〔実施例2〕
本実施例は、60Lスケールの醸造設備において試験的に実施したものである。実施例2は、発泡酒の製造工程のうち発酵工程において、下面ビール酵母と香味の付加を目指して下面ビール酵母以外の酵母を用い、特に下面ビール酵母以外の酵母として清酒酵母を使用することにより本発明を適用した例で以下の手順で実施した。
〔実施例3〕
本実施例は、2Lスケールの醸造設備において実施したものである。麦芽発酵飲料(ビール)の製造工程中の発酵工程において、下面ビール酵母と香味の付加を目指して下面ビール酵母以外の酵母を用い、下面ビール酵母以外の酵母として清酒酵母、ワイン酵母、上面ビール酵母のいずれかを使用した。
〔実施例4〕
本実施例は、2Lスケールの醸造設備において実施したものである。非麦芽発酵飲料の製造工程中の発酵工程において、下面ビール酵母と香味の付加を目指して下面ビール酵母以外の酵母を用い、特に下面ビール酵母以外の酵母として清酒酵母を使用した。
〔実施例5〕
本実施例は、2Lスケールの醸造設備において実施したものである。実施例5は、非麦芽発酵飲料の製造工程中の発酵工程において、下面ビール酵母と香味の付加を目指して下面ビール酵母以外の酵母を用い、特に下面ビール酵母以外の酵母としてワイン酵母を使用した例である。
〔実施例6〕
本実施例は、2Lスケールの醸造設備において試験的に実施したものである。実施例6は、発泡酒の製造工程のうち発酵工程において、下面ビール酵母と香味の付加を目指して下面ビール酵母以外の酵母を用い、特に下面ビール酵母以外の酵母として清酒酵母を使用することにより本発明を適用した例で以下の手順で実施した。
〔実施例7〕
本実施例は、2Lスケールの醸造設備において試験的に実施したものである。実施例7は、発泡酒の製造工程のうち発酵工程において、下面ビール酵母と香味の付加を目指して下面ビール酵母以外の酵母を用い、特に下面ビール酵母以外の酵母として清酒酵母を使用することにより本発明を適用した例で以下の手順で実施した。
Claims (11)
- i)下面ビール酵母、およびii)下面ビール酵母以外の醸造用酵母による複数種の酵母によってアルコール発酵させる工程を含む、発酵飲料の製造方法。
- 下面ビール酵母以外の醸造用酵母が、上面ビール酵母、清酒酵母、焼酎酵母、およびワイン酵母からなる群から選択される一種またはそれ以上である、請求項1に記載の製造方法。
- 下面ビール酵母以外の醸造用酵母が、マルトースの発酵能の低い酵母である、請求項1または2に記載の製造方法。
- 発酵工程において、下面ビール酵母を発酵開始時または発酵途中に、総発酵液量基準として1×106~50×106個/mlとなるように添加する、請求項1~3のいずれか一項記載の製造方法。
- 発酵工程において、下面ビール酵母以外の醸造用酵母を発酵開始時または発酵途中に、総発酵液量基準として104~108個/mlとなるように添加する、請求項1~4のいずれか一項記載の製造方法。
- 発酵飲料中のSO2の濃度が10ppm以上である、請求項1~5に記載の発酵飲料の製造方法。
- 発酵工程に用いる発酵原液がマルトースを成分として含むものである、請求項1~6に記載の製造方法。
- 発酵原液が麦を原料として調製される、請求項7に記載の製造方法。
- 麦が麦芽である、請求項8に記載の製造方法。
- 発酵飲料がビールテイスト飲料である、請求項1~9に記載の製造方法。
- 請求項1~9のいずれかに記載の飲料の製造方法により得られる発酵飲料。
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JP2015188366A (ja) * | 2014-03-28 | 2015-11-02 | アサヒビール株式会社 | ビールテイスト飲料及びその製造方法 |
JP2016015893A (ja) * | 2014-07-04 | 2016-02-01 | キリン株式会社 | 柑橘香と甘味に特徴のある低苦味ビールテイスト飲料 |
CN110982646A (zh) * | 2019-12-31 | 2020-04-10 | 齐鲁工业大学 | 一种利用葡萄酒酵母和啤酒酵母混合发酵制备啤酒的方法 |
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CN103834517B (zh) * | 2014-03-07 | 2015-12-30 | 燕京啤酒(桂林漓泉)股份有限公司 | 两种不同酵母酿造的不同酒体勾兑生产啤酒的方法及所得的啤酒 |
CN109321394A (zh) * | 2018-11-21 | 2019-02-12 | 齐鲁工业大学 | 一种修道院强烈艾尔啤酒的制备方法 |
CN115927021B (zh) * | 2022-07-06 | 2024-06-21 | 中粮集团有限公司 | 酿酒酵母、发酵菌剂及它们的应用 |
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JP2016015893A (ja) * | 2014-07-04 | 2016-02-01 | キリン株式会社 | 柑橘香と甘味に特徴のある低苦味ビールテイスト飲料 |
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