WO2013099737A1 - Low-carbohydrate fermented malt beverage, and method for producing same - Google Patents

Low-carbohydrate fermented malt beverage, and method for producing same Download PDF

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Publication number
WO2013099737A1
WO2013099737A1 PCT/JP2012/082969 JP2012082969W WO2013099737A1 WO 2013099737 A1 WO2013099737 A1 WO 2013099737A1 JP 2012082969 W JP2012082969 W JP 2012082969W WO 2013099737 A1 WO2013099737 A1 WO 2013099737A1
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saccharification
malt
wort
saccharification step
filtration
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PCT/JP2012/082969
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French (fr)
Japanese (ja)
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優 加藤
香 橋本
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麒麟麦酒株式会社
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Publication of WO2013099737A1 publication Critical patent/WO2013099737A1/en

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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
    • C12C7/00—Preparation of wort
    • C12C7/14—Clarifying wort (Läuterung)
    • C12C7/16—Clarifying wort (Läuterung) by straining
    • 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
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash

Definitions

  • the present invention relates to a low-sugar fermented malt beverage and a method for producing the same.
  • Non-Patent Document 1 describes a by-product when starch is decomposed with glucoamylase. Specifically, Non-Patent Document 1 discloses that the higher the starch concentration, the more the reverse reaction (condensation reaction) of glucoamylase is promoted, and the branched oligosaccharides having ⁇ -1,6 bonds such as isomaltose, that is, yeast. It is described that the production of non-assimilable sugars that cannot be assimilated increases.
  • Reference 1 describes the behavior of by-products when malt coexisting with ⁇ -amylase is enzymatically decomposed with glucoamylase, the malt raw material concentration and the generation of non-assimilable sugars in the charged solution, and The relationship with the final appearance fermentation degree (AAL) is not described.
  • fermented malt beverages with reduced sugar content are produced by performing wort filtration during the saccharification process. There is no disclosure of what can be done.
  • Non-Patent Document 2 describes that a glucoamylase treatment step is separately provided in order to produce a low calorie beer.
  • fermented malt beverages it is not disclosed that fermented malt beverages with reduced sugars can be produced by performing wort filtration during the saccharification process.
  • the object of the present invention is to provide a fermented malt beverage having reduced sugar content and a method for producing the same while maintaining the taste as beer by using malt as a raw material.
  • the fermented malt beverage produced by performing wort filtration which is usually performed after completion of the saccharification step, during the saccharification step, We found that quality was reduced.
  • the present invention is as follows.
  • a method for producing a fermented malt beverage which comprises performing wort filtration during a saccharification step.
  • the fermented malt beverage according to (4), wherein the total content of non-assimilable sugars of disaccharides and trisaccharides in the fermented malt beverage is 0.16 g / 100 ml or less.
  • the present invention it is possible to provide a fermented malt beverage having reduced sugar, that is, a low calorie content while maintaining the taste as beer.
  • the production method of the present invention since the glucoamylase added in the first filtration step can be continuously used in the second saccharification step after filtration wort without adding the enzyme, Even when the addition is performed, it is advantageous in that the amount added can be reduced. Further, according to the production method of the present invention, since the temperature reduction of the saccharified solution is small on a large scale of industrial production, the enzymatic reaction proceeds during filtration, which is advantageous in that the total saccharification time can be shortened.
  • “fermented malt beverage” means a beverage fermented by yeast using a carbon source, a nitrogen source, water and the like as raw materials, and using at least malt as a raw material.
  • beer, sparkling liquor, and liqueur that are fermented with brewer's yeast for example, beverages classified as “liqueur (foaming) (1)” under the liquor tax law.
  • the “fermented malt beverage” is preferably beer or happoshu, more preferably beer, and still more preferably all-malt beer (the ratio of the weight of malt raw material to the weight of all raw materials excluding brewing water is 100). % Beer).
  • “fermented malt beverage with reduced sugar” means a fermented malt beverage with reduced sugar as compared to the amount of sugar in a fermented malt beverage produced by a conventional method.
  • a fermented malt beverage with reduced sugar for example, a fermented malt beverage having a carbohydrate of 1.4 g / 100 ml or less can be used.
  • “taste as beer” means a taste peculiar to beer obtained when beer is usually produced, that is, when a beer having a high use ratio such as malt or barley is produced based on fermentation by beer yeast. Say or drink.
  • Production method of fermented malt beverage of the present invention In the production method of the present invention, wort filtration is performed during the saccharification step. By performing wort filtration during the saccharification step, it is possible to produce a fermented malt beverage with reduced sugar content while maintaining the taste as beer.
  • wort filtration is performed between the first saccharification step and the second saccharification step.
  • a 1st saccharification process can be performed by saccharifying the mixture of malt ground material (malt raw material) and water.
  • pulverized product of malt barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size can be used.
  • malted pulverized product and water mixture include ungerminated wheat (eg, ungerminated barley (including extracted), ungerminated wheat (including extracted)); rice, corn Auxiliary materials stipulated by the liquor tax law such as corn, potato, starch, saccharides (eg liquid sugar); nitrogen sources such as protein degradation products and yeast extracts; flavors, pigments, foaming / foaming improvers, water quality regulator Other additives such as fermentation aids can be further added.
  • ungerminated wheat eg, ungerminated barley (including extracted), ungerminated wheat (including extracted)
  • rice corn Auxiliary materials stipulated by the liquor tax law such as corn, potato, starch, saccharides (eg liquid sugar); nitrogen sources such as protein degradation products and yeast extracts; flavors, pigments, foaming / foaming improvers, water quality regulator
  • Other additives such as fermentation aids can be further added.
  • the proportion of malt pulverized product, water, and other additives constituting the fermented malt beverage can be determined as appropriate, but the malt is such that the sugar content of the fermented malt beverage is 6-14%, preferably 8-12%.
  • the proportion of pulverized material, water and other additives may be determined.
  • the ratio of the malt pulverized product, water, and other additives is, for example, 300 to 800 parts by weight of water and 0 to 500 parts by weight of other additives, preferably 300 to 500 parts by weight, with respect to 100 parts by weight of the pulverized malt product. Parts by weight, and other additives can be 0 to 400 parts by weight.
  • the first saccharification step can be performed using glucoamylase.
  • glucoamylase can be used alone or in combination with other saccharification enzymes.
  • the amount of glucoamylase used can be reduced.
  • other saccharifying enzymes include pullulanase and isoamylase, with pullulanase being preferred.
  • the amount of glucoamylase used and the treatment time can be appropriately determined as long as the saccharification step can proceed.
  • the first saccharification step can be performed at 70 ° C. or lower, preferably 65 ° C. or lower. By performing the first saccharification step at 70 ° C. or less, the used glucoamylase is not inactivated, and therefore can be used in the second saccharification step.
  • the first saccharification step can also be performed at 50 ° C. or higher. By performing the first saccharification step at 50 ° C. or higher, glucoamylase can be suitably acted on.
  • the first saccharification step can be performed preferably at 50 to 70 ° C, more preferably at 50 to 65 ° C.
  • the time in the first saccharification step can be 10 minutes to 1.5 hours, preferably 30 minutes to 1 hour. However, the total time of the first saccharification step and the second saccharification step can be 2 to 5 hours.
  • the saccharification conditions other than the above can be appropriately determined according to a conventional method.
  • the wort filtration can be performed according to a conventional method except that it is not performed after completion of the saccharification step but between the first saccharification step and the second saccharification step.
  • Wort filtration can be performed using a known filtration device.
  • Wort filtration can be performed at 70 ° C. or lower, preferably 65 ° C. or lower. By performing the wort filtration at 70 ° C. or less, the glucoamylase used in the first saccharification step is not inactivated, and thus can be used in the second saccharification step. Wort filtration can also be performed at 50 ° C. or higher. By performing wort filtration at 50 ° C. or higher, the saccharification reaction can proceed even during filtration. The wort filtration can be performed preferably at 50 to 70 ° C, more preferably at 50 to 65 ° C.
  • the time for wort filtration can be 10 minutes to 1 hour.
  • “Kakito” can be used to wash the mash with hot water to increase the yield.
  • “boiled hot water” means that the extract content in the mash is recovered from the saccharified mash by boiling low temperature hot water similar to that during saccharification.
  • the second saccharification step can be performed by further saccharification of the filtered wort obtained in the wort filtration step.
  • the filtered wort can be used as it is, or can be used after diluting.
  • the production of non-assimilable sugar particularly isomaltose
  • the filtered wort is diluted and used.
  • the weight ratio of the malt raw material to water in the filtered wort can be calculated by using the weight of the malt raw material in the filtered wort as the weight of the malt raw material before the wort filtration (that is, the malt raw material in the charged solution). .
  • the second saccharification step can be performed at 70 ° C. or lower, preferably 65 ° C. or lower.
  • the second saccharification step can also be performed at 50 ° C. or higher. By performing the second saccharification step at 50 ° C. or higher, glucoamylase can be suitably acted on.
  • the second saccharification step can be performed preferably at 50 to 70 ° C, more preferably at 50 to 65 ° C.
  • the glucoamylase used in the first saccharification step is not deactivated. Although it can be used continuously in the second saccharification step, glucoamylase can be further added in the second saccharification step. Even when the filtered wort is diluted, the enzyme activity can be supplemented by further adding glucoamylase.
  • glucoamylase can be used alone or in combination with other saccharification enzymes. When used in combination with other saccharifying enzymes, the amount of glucoamylase used can be reduced. Examples of other saccharifying enzymes include pullulanase and isoamylase, with pullulanase being preferred.
  • the time in the second saccharification step can be 1.5 to 4.5 hours, but is preferably longer than the time in the first saccharification step.
  • the total time of the first saccharification step and the second saccharification step can be 2 to 5 hours.
  • the production method according to the present invention can be carried out in accordance with the usual procedure for producing a fermented malt beverage, except that the wort filtration step is carried out during the saccharification step. That is, hops are added to the wort obtained by the second saccharification step and boiled, and after cooling, yeast is added to perform fermentation to produce a fermented malt beverage. After the obtained fermented malt beverage is stored at a low temperature, yeast can be removed by a filtration process. After filtration, the processes performed in the production of normal beer or sparkling liquor, for example, adjustment of the final concentration with degassed water, carbon dioxide sealing, pasteurization, containers (eg barrels, bottles, cans) ) Filling (packaging), container labeling, and the like can be appropriately performed.
  • the fermented malt drink manufactured by the manufacturing method of this invention is provided.
  • the fermented malt beverage of the present invention has reduced sugar content while maintaining the taste as beer.
  • the initial sugar content and the final sugar content can be measured according to a known method ("Beer Brewing Technology” (1999), Food Industry Newspaper, page 292).
  • the sugar content of the target fermented malt beverage is reduced when the AAL value increases. Can be determined.
  • the fermented malt beverage of the present invention is also reduced in non-assimilable sugar.
  • the fermented malt beverage of the present invention Is considered to have achieved a reduction in carbohydrates by reducing non-assimilable sugars in fermented malt beverages.
  • non-assimilable sugar means a sugar that cannot be assimilated by yeast, and includes a branched oligosaccharide having an ⁇ -1,6 bond, particularly a disaccharide or trisaccharide sugar.
  • non-assimilable sugars of disaccharides include nigerose and isomaltose.
  • non-assimilable saccharide of trisaccharide include isomaltotriose, panose, and isopanose.
  • the non-assimilable sugars of disaccharide and trisaccharide are preferably nigerose, isomaltose, isomaltotriose, panose.
  • the non-assimilable sugar is reduced means that the amount of the non-assimilable sugar is reduced compared to the amount of the non-assimilable sugar in the fermented malt beverage produced by a conventional method.
  • the total content of non-assimilable sugars of disaccharides and trisaccharides in the fermented malt beverage of the present invention can be 0.16 g / 100 ml or less, preferably 0.15 g / 100 ml or less.
  • Glucoamylase Gluczyme NLP; Amano Enzyme
  • pullulanase Pulllanase / Amano 3; Amano Enzyme
  • Example 2 Confirmation of carbohydrate reduction effect by filtering wort during saccharification process
  • glucoamylase was added to the prepared solution as shown in Table 2, and saccharification was performed at 64 ° C.
  • the filtered wort was diluted with hot water.
  • the control group was prepared by adding glucoamylase as shown in Table 2 and performing saccharification at 64 ° C. for 2 or 5 hours, followed by wort filtration at the same temperature. Note that pullulanase was added as a raw material at 2.0 g / kg only when unwheated in all test sections.
  • the saccharified solution (experimental group and control group) thus obtained was boiled for 10 minutes, cooled to 7 ° C., filtered, and the sugar content was adjusted to 6.0% by weight.
  • 3% (w / v) yeast for brewing was added and fermented at 20 ° C. for 2 days.
  • the sugar content was measured before and after fermentation, and AAL was calculated.
  • AAL was improved by 0.9 to 2.1% compared to the control group in which wort filtration was not performed during the saccharification process (FIG. 2).
  • AAL was higher when filtration was performed 30 minutes later than when filtration was performed 1 hour after the start of saccharification (FIG. 2).
  • Example 3 Confirmation of carbohydrate reduction effect by filtering wort during saccharification process
  • saccharification was continued at the same temperature, and saccharification was performed for 2 or 5 hours in total.
  • glucoamylase was added as shown in Table 3, and after saccharification at 64 ° C. for 2 or 5 hours, wort filtration was performed at the same temperature.
  • pullulanase was added to a 2.0 g / kg raw material only when unloading wheat in all test sections.
  • the saccharified solution (experimental group and control group) thus obtained was boiled for 10 minutes, cooled to 7 ° C., filtered, and the sugar content was adjusted to 6.0% by weight.
  • 3% (w / v) yeast for brewing was added and fermented at 20 ° C. for 2 days.
  • the sugar content was measured before and after fermentation, and AAL was calculated.
  • the AAL is improved by 1.3 to 1.9% compared to the control group, and when glucoamylase is added in addition to boiling water, It was confirmed that AAL was further improved to 2.2 to 3.1% (FIG. 3).
  • saccharification was started at 50 ° C., and after 50 minutes, the temperature was increased to 64 ° C. at a rate of 1 ° C./1 minute, and further saccharification was performed at 64 ° C. for 10 minutes.
  • saccharification was continued for 60 minutes at the same temperature, and saccharification was performed for a total of 2.25 hours.
  • the control group started saccharification at 50 ° C. as in the above temperature course, increased the temperature to 64 ° C. at a rate of 1 ° C./1 minute after 50 minutes, and further saccharified at 64 ° C. for 70 minutes.
  • wort filtration was performed at the same temperature.
  • pullulanase was added to a 2.0 g / kg raw material only when unloading wheat in all test sections.
  • the saccharified solution (experimental group and control group) thus obtained was boiled for 10 minutes, cooled to 7 ° C., filtered, and the sugar content was adjusted to 6.0% by weight.
  • 3% (w / v) yeast for brewing was added and fermented at 20 ° C. for 2 days.
  • the sugar content was measured before and after fermentation, and AAL was calculated.
  • AAL was improved by 1.3% as compared with the control group as in Example 2. This was confirmed (FIG. 4). Therefore, it was shown that the method according to the present invention can be industrialized.
  • Example 5 Analysis of non-assimilable sugars after fermentation
  • the yeast fermentation broth in Example 2 was analyzed using a dionex ion chromatograph (column: CarboPac PA1 4 ⁇ 250 mm). Analysis of assimilable sugars was performed. Isomaltose, isomaltotriose, panose, and nigerose were used as standard products of non-assimilable sugars having ⁇ 1,6 bonds. The analytical value was calculated in terms of a sugar content before fermentation of 12.0% by weight.

Abstract

The purpose of the present invention is to provide a method for producing a fermented malt beverage which has a reduced carbohydrate content while keeping the taste of a beer. The present invention provides a method for producing a fermented malt beverage, characterized by carrying out the filtration of a malt wort in a mashing step.

Description

低糖質発酵麦芽飲料およびその製造方法Low sugar fermented malt beverage and method for producing the same 関連出願の参照Reference to related applications
　本特許出願は、２０１１年１２月２８日に提出された日本出願である特願２０１１－２８９２４５の利益を享受する。この先の出願における全開示内容は、引用することにより本明細書の一部とされる。 This patent application will benefit from Japanese Patent Application No. 2011-289245, which is a Japanese application filed on December 28, 2011. The entire disclosure of this earlier application is hereby incorporated by reference.
　本発明は低糖質発酵麦芽飲料およびその製造方法に関する。 The present invention relates to a low-sugar fermented malt beverage and a method for producing the same.
　近年、肥満が原因となるメタボリックシンドロームに対する認識が高まり、糖や脂質の過剰摂取への対策に消費者の関心が高まっている。そのため、嗜好品である醸造酒においても、低糖質という付加価値を付与した商品の市場が拡大している。例えば、ビール風飲料である第３のビールや発泡酒では、１００ｍＬあたり糖質０．５ｇ未満の低糖質性飲料が開発されている。健康増進法の栄養表示基準（厚生労働省告示第（１７６）号）に基づき、１００ｍＬあたり糖質０．５ｇ未満の低糖質性飲料は、糖質ゼロと表示することが可能であるので、特に消費者の支持を得ている。 In recent years, awareness of metabolic syndrome caused by obesity has increased, and consumer interest has increased in measures against excessive intake of sugar and lipid. Therefore, in the brewed liquor that is a favorite product, the market for products with added value of low sugar is expanding. For example, in the third beer and happoshu, which are beer-like beverages, a low-sugar beverage having less than 0.5 g of sugar per 100 mL has been developed. Based on the nutrition labeling standard of the Health Promotion Act (Ministry of Health, Labor and Welfare Notification No. (176)), low-sugar beverages with less than 0.5 g of sugar per 100 mL can be labeled as zero sugar, so consumption is particularly high. Has gained the support of those who are.
　糖質を低減する方法としては、酵母に資化される糖質を多く含む液糖を使用して酵母による資化性を高めることにより糖質を低減する方法や、糖質含有量の少ない仕込み原料を混合して用いる方法等が従来行われている。しかし、これらのビール風飲料は、すっきりしすぎて飲み応えやボディ感が減少し、水っぽくなってしまうという問題があった。このような背景から、液糖などに頼らずに、ビールとしての本格的な味わいを持つ麦芽を用いて糖質が低減されたビールを作る技術が求められている。 As a method for reducing carbohydrates, a method for reducing sugars by increasing the assimilation by yeast using liquid sugars that contain a large amount of carbohydrates that can be utilized by yeast, or a preparation with low carbohydrate content A method of mixing and using raw materials has been conventionally performed. However, these beer-style beverages have a problem that they become too refreshing and drinkiness and body feeling are reduced, resulting in wateriness. Against this background, there is a demand for a technique for making beer with reduced sugars using malt having a full-fledged taste as beer without relying on liquid sugar.
　非特許文献１には、澱粉をグルコアミラーゼで分解する際の副生成物について記載されている。具体的には、非特許文献１には、澱粉濃度が高いほど、グルコアミラーゼの逆反応（縮合反応）が促進され、イソマルトース等のα－１，６結合を持つ分岐オリゴ糖、すなわち酵母によって資化できない非資化性糖の生成が増大することが記載されている。しかし、引用文献１には、β－アミラーゼが共存する麦芽をグルコアミラーゼで酵素分解処理する場合の副生成物の挙動についてや、仕込み液中の麦芽原料濃度と非資化性糖の生成、ひいては最終外観発酵度（ＡＡＬ）との関係については記載されておらず、ましてや、発酵麦芽飲料の製造において、糖化工程中で麦汁濾過を行うことにより、糖質が低減された発酵麦芽飲料を製造できることについては開示されていない。 Non-Patent Document 1 describes a by-product when starch is decomposed with glucoamylase. Specifically, Non-Patent Document 1 discloses that the higher the starch concentration, the more the reverse reaction (condensation reaction) of glucoamylase is promoted, and the branched oligosaccharides having α-1,6 bonds such as isomaltose, that is, yeast. It is described that the production of non-assimilable sugars that cannot be assimilated increases. However, Reference 1 describes the behavior of by-products when malt coexisting with β-amylase is enzymatically decomposed with glucoamylase, the malt raw material concentration and the generation of non-assimilable sugars in the charged solution, and The relationship with the final appearance fermentation degree (AAL) is not described. Moreover, in the production of fermented malt beverages, fermented malt beverages with reduced sugar content are produced by performing wort filtration during the saccharification process. There is no disclosure of what can be done.
　また、非特許文献２には、低カロリービールを製造するためにグルコアミラーゼ処理工程を別に設けることが記載されている。しかしながら、発酵麦芽飲料の製造において、糖化工程中で麦汁濾過を行うことにより、糖質が低減された発酵麦芽飲料を製造できることについては開示されていない。 Further, Non-Patent Document 2 describes that a glucoamylase treatment step is separately provided in order to produce a low calorie beer. However, in the production of fermented malt beverages, it is not disclosed that fermented malt beverages with reduced sugars can be produced by performing wort filtration during the saccharification process.
　本発明は、麦芽を原料として用いることによりビールとしての味わいを保ちつつ、糖質が低減された発酵麦芽飲料とその製造方法を提供することを目的とする。 The object of the present invention is to provide a fermented malt beverage having reduced sugar content and a method for producing the same while maintaining the taste as beer by using malt as a raw material.
　本発明者らは、発酵麦芽飲料の製造において、通常、糖化工程終了後に行っている麦汁濾過を糖化工程中に行うことにより製造された発酵麦芽飲料が、ビールとしての味わいを保ちつつ、糖質が低減されることを見出した。 In the production of fermented malt beverages, the fermented malt beverage produced by performing wort filtration, which is usually performed after completion of the saccharification step, during the saccharification step, We found that quality was reduced.
　すなわち、本発明は以下の通りである。
（１）発酵麦芽飲料の製造方法であって、糖化工程中で麦汁濾過を行うことを特徴とする、製造方法。
（２）第一の糖化工程と第二の糖化工程との間で麦汁濾過を行うことを特徴とする、（１）に記載の製造方法。
（３）少なくとも第一の糖化工程において、グルコアミラーゼが用いられ、かつ、第一の糖化工程が、５０～７０℃で行われる、（２）に記載の製造方法。
（４）（１）～（３）のいずれかに記載の方法で製造された発酵麦芽飲料。
（５）発酵麦芽飲料中の２糖および３糖の非資化性糖の合計含量が、０．１６ｇ／１００ｍｌ以下である、（４）に記載の発酵麦芽飲料。 That is, the present invention is as follows.
(1) A method for producing a fermented malt beverage, which comprises performing wort filtration during a saccharification step.
(2) The production method according to (1), wherein wort filtration is performed between the first saccharification step and the second saccharification step.
(3) The production method according to (2), wherein glucoamylase is used at least in the first saccharification step, and the first saccharification step is performed at 50 to 70 ° C.
(4) A fermented malt beverage produced by the method according to any one of (1) to (3).
(5) The fermented malt beverage according to (4), wherein the total content of non-assimilable sugars of disaccharides and trisaccharides in the fermented malt beverage is 0.16 g / 100 ml or less.
　本発明によれば、ビールとしての味わいを保ちつつ、糖質が低減された、すなわち低カロリーの発酵麦芽飲料を提供できる。本発明の製造方法によれば、第一の濾過工程で添加されたグルコアミラーゼを失活させることなく濾過麦汁後の第二の糖化工程で継続して使用することができるため、酵素の追加添加を行う場合であっても添加量を削減できる点で有利である。また、本発明の製造方法によれば、工業生産の大規模スケールでは糖化液の温度低下が少ないため、濾過中にも酵素反応は進行し、トータルの糖化時間を短縮できる点で有利である。 According to the present invention, it is possible to provide a fermented malt beverage having reduced sugar, that is, a low calorie content while maintaining the taste as beer. According to the production method of the present invention, since the glucoamylase added in the first filtration step can be continuously used in the second saccharification step after filtration wort without adding the enzyme, Even when the addition is performed, it is advantageous in that the amount added can be reduced. Further, according to the production method of the present invention, since the temperature reduction of the saccharified solution is small on a large scale of industrial production, the enzymatic reaction proceeds during filtration, which is advantageous in that the total saccharification time can be shortened.
麦芽原料割合と最終外観発酵度との関係を示した図である。It is the figure which showed the relationship between the malt raw material ratio and the final appearance fermentation degree. 糖化工程中で麦汁濾過を行うことによる糖質低減効果について検討した結果を示した図である。It is the figure which showed the result of having examined about the carbohydrate reduction effect by performing wort filtration in a saccharification process. 糖化工程中で麦汁濾過を行うことによる糖質低減効果について検討した結果を示した図である。It is the figure which showed the result of having examined about the carbohydrate reduction effect by performing wort filtration in a saccharification process. 工業化可能性について検討した結果を示した図である。It is the figure which showed the result of having examined about industrialization possibility. 糖化工程中で麦汁濾過を行うことによる糖質低減効果と非資化性糖の合計含量との関係を示した図である。It is the figure which showed the relationship between the carbohydrate reduction effect by performing wort filtration in a saccharification process, and the total content of non-assimilable sugar. 非資化性糖の合計含量と最終外観発酵度との関係を示した図である。It is the figure which showed the relationship between the total content of non-assimilable sugar, and the final appearance fermentation degree.
発明の具体的説明Detailed description of the invention
定義
　本発明において「発酵麦芽飲料」とは、炭素源、窒素源および水などを原料として酵母により発酵させた飲料であって、原料として少なくとも麦芽を使用した飲料を意味する。
　例えば、ビール酵母により発酵された飲料であるビール、発泡酒、リキュール（例えば、酒税法上、「リキュール（発泡性）（１）」に分類される飲料）が挙げられる。「発酵麦芽飲料」は、好ましくは、ビールまたは発泡酒であり、より好ましくは、ビールであり、さらに好ましくは、オールモルトビール（醸造用水を除く全原料の重量に対する麦芽原料の重量の割合が１００％であるビール）である。 Definitions In the present invention, “fermented malt beverage” means a beverage fermented by yeast using a carbon source, a nitrogen source, water and the like as raw materials, and using at least malt as a raw material.
For example, beer, sparkling liquor, and liqueur that are fermented with brewer's yeast (for example, beverages classified as “liqueur (foaming) (1)” under the liquor tax law). The “fermented malt beverage” is preferably beer or happoshu, more preferably beer, and still more preferably all-malt beer (the ratio of the weight of malt raw material to the weight of all raw materials excluding brewing water is 100). % Beer).
　本発明において「糖質が低減された発酵麦芽飲料」とは、常法により製造された発酵麦芽飲料の糖質の量と比較して、糖質が低減されている発酵麦芽飲料を意味する。「糖質が低減された発酵麦芽飲料」としては、例えば、糖質が１．４ｇ／１００ｍｌ以下の発酵麦芽飲料とすることができる。 In the present invention, “fermented malt beverage with reduced sugar” means a fermented malt beverage with reduced sugar as compared to the amount of sugar in a fermented malt beverage produced by a conventional method. As the “fermented malt beverage with reduced sugar”, for example, a fermented malt beverage having a carbohydrate of 1.4 g / 100 ml or less can be used.
　本発明において「ビールとしての味わい」とは、通常にビールを製造した場合、すなわち、ビール酵母による発酵に基づいて麦芽や大麦等の使用比率が高いビールを製造した場合に得られるビール特有の味わいや飲み応えをいう。 In the present invention, “taste as beer” means a taste peculiar to beer obtained when beer is usually produced, that is, when a beer having a high use ratio such as malt or barley is produced based on fermentation by beer yeast. Say or drink.
本発明の発酵麦芽飲料の製造方法
　本発明の製造方法では、糖化工程中で麦汁濾過を行う。糖化工程中で麦汁濾過を行うことにより、ビールとしての味わいを保ちつつ、糖質が低減された発酵麦芽飲料を製造することができる。 Production method of fermented malt beverage of the present invention In the production method of the present invention, wort filtration is performed during the saccharification step. By performing wort filtration during the saccharification step, it is possible to produce a fermented malt beverage with reduced sugar content while maintaining the taste as beer.
　本発明の製造方法では、具体的には、第一の糖化工程と第二の糖化工程との間で麦汁濾過を行う。 In the production method of the present invention, specifically, wort filtration is performed between the first saccharification step and the second saccharification step.
［第一の糖化工程］
　第一の糖化工程は、麦芽粉砕物（麦芽原料）と水の混合物を糖化することにより行うことができる。 [First saccharification step]
A 1st saccharification process can be performed by saccharifying the mixture of malt ground material (malt raw material) and water.
　麦芽粉砕物は、大麦、例えば二条大麦を、常法により発芽させ、これを乾燥後、所定の粒度に粉砕したものを用いることができる。 As the pulverized product of malt, barley, for example, Nijo barley, germinated by a conventional method, dried, and then pulverized to a predetermined particle size can be used.
　麦芽粉砕物と水の混合物には、麦芽以外に、未発芽の麦類（例えば、未発芽大麦(エキス化したものを含む)、未発芽小麦(エキス化したものを含む)）；米、とうもろこし、こうりゃん、馬鈴薯、でんぷん、糖類（例えば、液糖）等の酒税法で定める副原料；タンパク質分解物や酵母エキス等の窒素源；香料、色素、起泡・泡持ち向上剤、水質調整剤、発酵助成剤等のその他の添加物をさらに添加することができる。 In addition to malt, malted pulverized product and water mixture include ungerminated wheat (eg, ungerminated barley (including extracted), ungerminated wheat (including extracted)); rice, corn Auxiliary materials stipulated by the liquor tax law such as corn, potato, starch, saccharides (eg liquid sugar); nitrogen sources such as protein degradation products and yeast extracts; flavors, pigments, foaming / foaming improvers, water quality regulator Other additives such as fermentation aids can be further added.
　発酵麦芽飲料を構成する麦芽粉砕物、水、その他の添加物の割合は適宜決定することができるが、発酵麦芽飲料の糖度が６～１４％、好ましくは、８～１２％となるように麦芽粉砕物、水およびその他の添加物の割合を決定してもよい。麦芽粉砕物、水、その他の添加物の割合は、例えば、麦芽粉砕物１００重量部に対して、水３００～８００重量部、その他の添加物０～５００重量部、好ましくは、水３００～５００重量部、その他の添加物０～４００重量部とすることができる。 The proportion of malt pulverized product, water, and other additives constituting the fermented malt beverage can be determined as appropriate, but the malt is such that the sugar content of the fermented malt beverage is 6-14%, preferably 8-12%. The proportion of pulverized material, water and other additives may be determined. The ratio of the malt pulverized product, water, and other additives is, for example, 300 to 800 parts by weight of water and 0 to 500 parts by weight of other additives, preferably 300 to 500 parts by weight, with respect to 100 parts by weight of the pulverized malt product. Parts by weight, and other additives can be 0 to 400 parts by weight.
　第一の糖化工程は、グルコアミラーゼを使用して行うことができる。第一の糖化工程においては、グルコアミラーゼは単独で使用することもできるし、他の糖化酵素と組み合わせて使用することもできる。他の糖化酵素と組み合わせて使用する場合は、グルコアミラーゼの使用量を減らすことができる。他の糖化酵素としては、例えば、プルラナーゼ、イソアミラーゼ等が挙げられるが、好ましくは、プルラナーゼである。グルコアミラーゼの使用量および処理時間は、糖化工程を進行できる範囲で適宜決定することができる。 The first saccharification step can be performed using glucoamylase. In the first saccharification step, glucoamylase can be used alone or in combination with other saccharification enzymes. When used in combination with other saccharifying enzymes, the amount of glucoamylase used can be reduced. Examples of other saccharifying enzymes include pullulanase and isoamylase, with pullulanase being preferred. The amount of glucoamylase used and the treatment time can be appropriately determined as long as the saccharification step can proceed.
　第一の糖化工程は、７０℃以下、好ましくは、６５℃以下で行うことができる。第一の糖化工程を７０℃以下で行うことにより、使用されたグルコアミラーゼが失活せず、よって、第二の糖化工程においても使用することができる。第一の糖化工程は、また、５０℃以上で行うことができる。第一の糖化工程を５０℃以上で行うことにより、グルコアミラーゼを好適に作用させることができる。第一の糖化工程は、好ましくは、５０～７０℃、より好ましくは、５０～６５℃で行うことができる。 The first saccharification step can be performed at 70 ° C. or lower, preferably 65 ° C. or lower. By performing the first saccharification step at 70 ° C. or less, the used glucoamylase is not inactivated, and therefore can be used in the second saccharification step. The first saccharification step can also be performed at 50 ° C. or higher. By performing the first saccharification step at 50 ° C. or higher, glucoamylase can be suitably acted on. The first saccharification step can be performed preferably at 50 to 70 ° C, more preferably at 50 to 65 ° C.
　第一の糖化工程における時間は、１０分～１．５時間、好ましくは、３０分～１時間とすることができる。ただし、第一の糖化工程と第二の糖化工程との合計時間は、２～５時間とすることができる。 The time in the first saccharification step can be 10 minutes to 1.5 hours, preferably 30 minutes to 1 hour. However, the total time of the first saccharification step and the second saccharification step can be 2 to 5 hours.
　第一の糖化工程の開始時点における仕込み液は、重量比を、麦芽原料：水＝１：３～１：８、好ましくは、麦芽原料：水＝１：３～１：６、より好ましくは、麦芽原料：水＝１：３～１：５とすることができる。 The charging solution at the start of the first saccharification step is made by weight ratio of malt raw material: water = 1: 3 to 1: 8, preferably malt raw material: water = 1: 3 to 1: 6, more preferably Malt raw material: water = 1: 3 to 1: 5.
　上記以外の糖化の条件については常法に従って適宜決定することができる。 The saccharification conditions other than the above can be appropriately determined according to a conventional method.
［麦汁濾過］
　麦汁濾過は、糖化工程完了後に行わずに、第一の糖化工程と第二の糖化工程との間で行う以外は常法に従って実施することができる。 [Wort filtration]
The wort filtration can be performed according to a conventional method except that it is not performed after completion of the saccharification step but between the first saccharification step and the second saccharification step.
　麦汁濾過は、公知の濾過装置を用いて行うことができる。 Wort filtration can be performed using a known filtration device.
　麦汁濾過は、７０℃以下、好ましくは、６５℃以下で行うことができる。麦汁濾過を７０℃以下で行うことにより、第一の糖化工程で使用されたグルコアミラーゼが失活せず、よって、第二の糖化工程においても使用することができる。麦汁濾過は、また、５０℃以上で行うことができる。麦汁濾過を５０℃以上で行うことにより、濾過中も、糖化反応を進行させることができる。麦汁濾過は、好ましくは、５０～７０℃、より好ましくは、５０～６５℃で行うことができる。 Wort filtration can be performed at 70 ° C. or lower, preferably 65 ° C. or lower. By performing the wort filtration at 70 ° C. or less, the glucoamylase used in the first saccharification step is not inactivated, and thus can be used in the second saccharification step. Wort filtration can also be performed at 50 ° C. or higher. By performing wort filtration at 50 ° C. or higher, the saccharification reaction can proceed even during filtration. The wort filtration can be performed preferably at 50 to 70 ° C, more preferably at 50 to 65 ° C.
　麦汁濾過における時間は、１０分～１時間とすることができる。 The time for wort filtration can be 10 minutes to 1 hour.
　麦汁濾過の後に、歩留まりを上げるために湯でもろみを洗浄する「撒き湯」を行うこともできる。ここで「撒き湯」とは、糖化したもろみの上から、糖化時と同様の低温の湯を撒く事によってもろみ中のエキス分を回収することを意味する。 After the wort filtration, “Kakito” can be used to wash the mash with hot water to increase the yield. Here, “boiled hot water” means that the extract content in the mash is recovered from the saccharified mash by boiling low temperature hot water similar to that during saccharification.
［第二の濾過工程］
　第二の糖化工程は、麦汁濾過工程で得られた濾過麦汁をさらに糖化することにより行うことができる。 [Second filtration step]
The second saccharification step can be performed by further saccharification of the filtered wort obtained in the wort filtration step.
　第二の糖化工程では、濾過麦汁は、そのまま使用することもできるし、希釈して使用することもできる。濾過麦汁を希釈してから糖化工程に供することにより、非資化性糖（特に、イソマルトース）の生成を抑制することができる。従って、糖質が低減された発酵麦芽飲料を製造する観点から、好ましくは、濾過麦汁は、希釈して使用する。 In the second saccharification step, the filtered wort can be used as it is, or can be used after diluting. By diluting the filtered wort and then subjecting it to the saccharification step, the production of non-assimilable sugar (particularly isomaltose) can be suppressed. Therefore, from the viewpoint of producing a fermented malt beverage with reduced sugar, preferably, the filtered wort is diluted and used.
　第二の糖化工程の開始時点における濾過麦汁は、重量比を、麦芽原料：水＝１：３～１：８、好ましくは、麦芽原料：水＝１：５～１：７とすることができる。なお、濾過麦汁における麦芽原料と水との重量比は、濾過麦汁の麦芽原料の重量を、麦汁濾過前の麦芽原料（すなわち、仕込み液の麦芽原料）の重量として算出することができる。 The weight ratio of the filtered wort at the start of the second saccharification step is such that malt raw material: water = 1: 3 to 1: 8, preferably malt raw material: water = 1: 5 to 1: 7. it can. The weight ratio of the malt raw material to water in the filtered wort can be calculated by using the weight of the malt raw material in the filtered wort as the weight of the malt raw material before the wort filtration (that is, the malt raw material in the charged solution). .
　第二の糖化工程は、７０℃以下、好ましくは、６５℃以下で行うことができる。第二の糖化工程は、また、５０℃以上で行うことができる。第二の糖化工程を５０℃以上で行うことにより、グルコアミラーゼを好適に作用させることができる。第二の糖化工程は、好ましくは、５０～７０℃、より好ましくは、５０～６５℃で行うことができる。 The second saccharification step can be performed at 70 ° C. or lower, preferably 65 ° C. or lower. The second saccharification step can also be performed at 50 ° C. or higher. By performing the second saccharification step at 50 ° C. or higher, glucoamylase can be suitably acted on. The second saccharification step can be performed preferably at 50 to 70 ° C, more preferably at 50 to 65 ° C.
　第一の糖化工程および麦汁濾過工程が７０℃以下で行われた場合は、第一の糖化工程で使用されたグルコアミラーゼが失活しないため、第一の糖化工程で使用されたグルコアミラーゼを継続して第二の糖化工程においても使用することができるが、第二の糖化工程において、グルコアミラーゼをさらに添加することもできる。濾過麦汁が希釈された場合であっても、グルコアミラーゼをさらに添加することにより、酵素活性を補うことができる。第二の糖化工程においては、グルコアミラーゼは単独で使用することもできるし、他の糖化酵素と組み合わせて使用することもできる。他の糖化酵素と組み合わせて使用する場合は、グルコアミラーゼの使用量を減らすことができる。他の糖化酵素としては、例えば、プルラナーゼ、イソアミラーゼ等が挙げられるが、好ましくは、プルラナーゼである。 When the first saccharification step and the wort filtration step are performed at 70 ° C. or lower, the glucoamylase used in the first saccharification step is not deactivated. Although it can be used continuously in the second saccharification step, glucoamylase can be further added in the second saccharification step. Even when the filtered wort is diluted, the enzyme activity can be supplemented by further adding glucoamylase. In the second saccharification step, glucoamylase can be used alone or in combination with other saccharification enzymes. When used in combination with other saccharifying enzymes, the amount of glucoamylase used can be reduced. Examples of other saccharifying enzymes include pullulanase and isoamylase, with pullulanase being preferred.
　第二の糖化工程における時間は、１．５～４．５時間とすることができるが、第一の糖化工程における時間よりも長くすることが好ましい。ただし、第一の糖化工程と第二の糖化工程との合計時間は、２～５時間とすることができる。 The time in the second saccharification step can be 1.5 to 4.5 hours, but is preferably longer than the time in the first saccharification step. However, the total time of the first saccharification step and the second saccharification step can be 2 to 5 hours.
　本発明による製造方法は、糖化工程中で麦汁濾過工程を行う以外は、通常の発酵麦芽飲料の製造手順に従って実施することができる。すなわち、上記第二の糖化工程により得られた麦汁にホップを加えて煮沸し、冷却後、酵母を添加して発酵を行い、発酵麦芽飲料を製造することができる。得られた発酵麦芽飲料は、低温にて貯蔵した後、ろ過工程により酵母を除去することができる。濾過の後、通常のビールまたは発泡酒の製造において行われる工程、例えば、脱気水などによる最終濃度の調節、炭酸ガスの封入、低温殺菌（パストリゼーション）、容器（例えば樽、壜、缶）への充填（パッケージング）、容器のラベリングなど、を適宜行うことができる。濾過の後、通常のビールまたは発泡酒の製造において行われる工程、例えば、脱気水などによる最終濃度の調節、炭酸ガスの封入、低温殺菌（パストリゼーション）、容器（例えば樽、壜、缶）への充填（パッケージング）、容器のラベリングなどを適宜行うことができる。 The production method according to the present invention can be carried out in accordance with the usual procedure for producing a fermented malt beverage, except that the wort filtration step is carried out during the saccharification step. That is, hops are added to the wort obtained by the second saccharification step and boiled, and after cooling, yeast is added to perform fermentation to produce a fermented malt beverage. After the obtained fermented malt beverage is stored at a low temperature, yeast can be removed by a filtration process. After filtration, the processes performed in the production of normal beer or sparkling liquor, for example, adjustment of the final concentration with degassed water, carbon dioxide sealing, pasteurization, containers (eg barrels, bottles, cans) ) Filling (packaging), container labeling, and the like can be appropriately performed. After filtration, the processes performed in the production of normal beer or sparkling liquor, for example, adjustment of the final concentration with degassed water, carbon dioxide sealing, pasteurization, containers (eg barrels, bottles, cans) ) Filling (packaging), container labeling and the like.
　本発明の好ましい態様によれば、発酵麦芽飲料の製造方法であって、第一の糖化工程と第二の糖化工程との間で麦汁濾過を行うことを特徴とし、少なくとも第一の糖化工程において、グルコアミラーゼが用いられ、かつ、第一の糖化工程が、５０～７０℃で行われ、第一の糖化工程の開始時点における仕込み液の重量比が麦芽原料：水＝１：３～１：５であり、第二の糖化工程の開始時点における濾過麦汁の重量比が麦芽原料：水＝１：５～１：７である製造方法が提供される。 According to a preferred aspect of the present invention, there is provided a method for producing a fermented malt beverage, wherein wort filtration is performed between the first saccharification step and the second saccharification step, and at least the first saccharification step , Glucoamylase is used, and the first saccharification step is performed at 50 to 70 ° C., and the weight ratio of the charged solution at the start of the first saccharification step is malt raw material: water = 1: 3 to 1 And the weight ratio of the filtered wort at the start of the second saccharification step is malt raw material: water = 1: 5 to 1: 7.
［本発明の発酵麦芽飲料］
　本発明によれば、本発明の製造方法によって製造された発酵麦芽飲料が提供される。本発明の発酵麦芽飲料は、ビールとしての味わいを保ちつつ、糖質が低減されている。 [Fermented Malt Beverage of the Present Invention]
According to this invention, the fermented malt drink manufactured by the manufacturing method of this invention is provided. The fermented malt beverage of the present invention has reduced sugar content while maintaining the taste as beer.
　本発明において、糖質が低減されたか否かは、外観最終発酵度（ＡＡＬ）を用いて確認することができる。
　外観最終発酵度は次式で算出することができる。
［数１］
外観最終発酵度（％）＝（（Ｅ―ｅ）／Ｅ）×１００
Ｅ：初糖度（゜Ｐ）
ｅ：最終糖度（゜Ｐ） In the present invention, whether or not the sugar is reduced can be confirmed using the appearance final fermentation degree (AAL).
The final appearance fermentation degree can be calculated by the following formula.
[Equation 1]
Appearance final fermentation degree (%) = ((E−e) / E) × 100
E: Initial sugar content (° P)
e: Final sugar content (° P)
　初糖度および最終糖度は、公知の方法に従って測定することができる（「ビール醸造技術」(1999)、食品産業新聞社、292頁）。 The initial sugar content and the final sugar content can be measured according to a known method ("Beer Brewing Technology" (1999), Food Industry Newspaper, page 292).
　通常の方法（すなわち、麦汁濾過工程を糖化工程後に行う方法）で製造された発酵麦芽飲料のＡＡＬ値と比較して、ＡＡＬ値が上昇した場合に、対象の発酵麦芽飲料の糖質が低減されたと判断することができる。 Compared with the AAL value of the fermented malt beverage produced by the usual method (that is, the method of performing the wort filtration step after the saccharification step), the sugar content of the target fermented malt beverage is reduced when the AAL value increases. Can be determined.
　本発明の発酵麦芽飲料は、また、非資化性糖が低減されている。後記実施例５に記載されるように、２糖および３糖の非資化性糖の合計含量とＡＡＬ値との間には強い負の相関が示されたことから、本発明の発酵麦芽飲料においては、発酵麦芽飲料中の非資化性糖が低減されることにより、糖質の低減が実現されたと考えられる。 The fermented malt beverage of the present invention is also reduced in non-assimilable sugar. As described in Example 5 below, since a strong negative correlation was shown between the total content of non-assimilable sugars of disaccharides and trisaccharides and the AAL value, the fermented malt beverage of the present invention Is considered to have achieved a reduction in carbohydrates by reducing non-assimilable sugars in fermented malt beverages.
　本発明において「非資化性糖」とは、酵母によって資化できない糖を意味し、α－１，６結合を持つ分岐オリゴ糖が挙げられ、特には、２糖または３糖の糖である。２糖の非資化性糖としては、例えば、ニゲロース、イソマルトース等が挙げられる。３糖の非資化性糖としては、例えば、イソマルトトリオース、パノース、イソパノース等が挙げられる。２糖および３糖の非資化性糖は、好ましくは、ニゲロース、イソマルトース、イソマルトトリオース、パノースである。 In the present invention, the “non-assimilable sugar” means a sugar that cannot be assimilated by yeast, and includes a branched oligosaccharide having an α-1,6 bond, particularly a disaccharide or trisaccharide sugar. . Examples of non-assimilable sugars of disaccharides include nigerose and isomaltose. Examples of the non-assimilable saccharide of trisaccharide include isomaltotriose, panose, and isopanose. The non-assimilable sugars of disaccharide and trisaccharide are preferably nigerose, isomaltose, isomaltotriose, panose.
　本発明において「非資化性糖が低減されている」とは、常法により製造された発酵麦芽飲料中の非資化性糖の量と比較して、非資化性糖の量が低減されていることを意味する。 In the present invention, “the non-assimilable sugar is reduced” means that the amount of the non-assimilable sugar is reduced compared to the amount of the non-assimilable sugar in the fermented malt beverage produced by a conventional method. Means that
　本発明の発酵麦芽飲料中の２糖および３糖の非資化性糖の合計含量は、０．１６ｇ／１００ｍｌ以下とすることができ、好ましくは、０．１５ｇ／１００ｍｌ以下である。 The total content of non-assimilable sugars of disaccharides and trisaccharides in the fermented malt beverage of the present invention can be 0.16 g / 100 ml or less, preferably 0.15 g / 100 ml or less.
　以下の例に基づいて本発明を具体的に説明するが、本発明はこれらの例に限定されるものではない。 The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.
実施例１：麦芽原料割合の最終外観発酵度に対する影響
　北米産二条大麦麦芽を常法を用いて粉砕し、これに水を加え、重量比が麦芽原料：水＝１：３～１：８となるように調整した。これにグルコアミラーゼ（グルクザイムＮＬＰ；アマノエンザイム社）、プルラナーゼ（プルラナーゼ・アマノ３；アマノエンザイム社）を、それぞれ表１に示した濃度で添加した後、６４℃にて表１に示す時間で糖化を行った。その後１４分間で７８℃まで昇温して５分間保持し、麦汁濾過した後、１０分間煮沸した。７℃に冷却後、濾過を行い、糖度を６．０重量％に調整した後、常法に従い、ビール醸造用酵母３％（ｗ／ｖ）加え、２０℃にて２日間発酵させた。発酵前後で糖度計（アントンパール社）を用いて糖度を測定し、最終外観発酵度（ＡＡＬ）を算出した。
Figure JPOXMLDOC01-appb-T000001
 　その結果、ＡＡＬ値は、麦芽原料：水＝１：３のときと比較して、麦芽原料：水＝１：４～８のときに１．３～３．２％高いことが確認された（図１）。この結果から、β－アミラーゼが共存する麦芽糖化液中であっても、麦芽原料割合を増加させると、グルコアミラーゼの逆反応が促進され、非資化性糖の生成が増加することが示唆された。また、麦芽原料割合を下げると、グルコアミラーゼの逆反応が抑制され、最終外観発酵度を上昇させることができることが示唆された。 Example 1: Influence of malt raw material ratio on final appearance fermentation degree North American Nijo barley malt was pulverized using a conventional method, water was added thereto, and the weight ratio was malt raw material: water = 1: 3 to 1: 8. It adjusted so that it might become. Glucoamylase (Gluczyme NLP; Amano Enzyme) and pullulanase (Pulllanase / Amano 3; Amano Enzyme) were added to each at the concentrations shown in Table 1, and then saccharification was performed at 64 ° C. for the time shown in Table 1. went. Thereafter, the temperature was raised to 78 ° C. over 14 minutes, held for 5 minutes, filtered through wort, and boiled for 10 minutes. After cooling to 7 ° C., filtration was performed and the sugar content was adjusted to 6.0% by weight. Then, 3% (w / v) of beer brewing yeast was added and fermented at 20 ° C. for 2 days according to a conventional method. The sugar content was measured using a sugar content meter (Anton Paar) before and after fermentation, and the final appearance fermentation degree (AAL) was calculated.
Figure JPOXMLDOC01-appb-T000001
 As a result, it was confirmed that the AAL value was 1.3 to 3.2% higher when malt raw material: water = 1: 4 to 8 than when malt raw material: water = 1: 3 ( FIG. 1). This result suggests that, even in the malt saccharified solution in which β-amylase coexists, increasing the malt raw material ratio promotes the reverse reaction of glucoamylase and increases the production of non-assimilable sugars. It was. Moreover, when the malt raw material ratio was reduced, the reverse reaction of glucoamylase was suppressed, and it was suggested that the final appearance fermentation degree can be raised.
実施例２：糖化工程中で麦汁濾過を行うことによる糖質低減効果の確認（１）
　北米産二条大麦麦芽を常法にて粉砕し、これに水を加え、重量比が麦芽原料：水＝１：４となるように仕込み液を調整した。実験区は、仕込み液に、表２に示すとおりにグルコアミラーゼを添加し、６４℃にて糖化を行った。その後、同温度にて、濾紙濾過法を使用して麦汁濾過を行った後、麦芽原料：水＝１：６（麦汁濾過前の麦芽原料の重量に基づいて算出）となるよう同温度の湯で濾過麦汁の希釈を行った。さらに同温度にて糖化を継続し、合計で２または５時間糖化を行った。対照区は、表２に示すとおりにグルコアミラーゼを添加し、６４℃にて２または５時間糖化を行った後に、同温度で麦汁濾過したものとした。なお、プルラナーゼはいずれの試験区も麦下ろし時のみ２．０ｇ／ｋｇ原料で添加した。このようにして得られた糖化液（実験区および対照区）を１０分間煮沸し、７℃に冷却して、濾過を行い、糖度を６．０重量％に調整した後、常法に従い、ビール醸造用酵母３％（ｗ／ｖ）加え、２０℃にて２日間発酵させた。発酵前後で糖度を測定し、ＡＡＬを算出した。
Figure JPOXMLDOC01-appb-T000002
 　その結果、麦芽原料：水＝１：４で糖化を開始し、１時間または３０分後に濾過を行った後、麦芽原料：水＝１：６となるよう水で希釈して再度糖化を行った場合（実験区）、糖化工程中に麦汁濾過を行わない対照区と比較して、ＡＡＬが０．９～２．１％向上することが確認された（図２）。また、糖化開始から１時間後に濾過を行うよりも３０分後に濾過を行なった方がよりＡＡＬが高いことが確認された（図２）。 Example 2: Confirmation of carbohydrate reduction effect by filtering wort during saccharification process (1)
North American Nijo barley malt was pulverized by a conventional method, water was added thereto, and the feed solution was adjusted so that the weight ratio was malt raw material: water = 1: 4. In the experimental group, glucoamylase was added to the prepared solution as shown in Table 2, and saccharification was performed at 64 ° C. Then, after performing wort filtration using a filter paper filtration method at the same temperature, the same temperature so that malt raw material: water = 1: 6 (calculated based on the weight of the malt raw material before wort filtration). The filtered wort was diluted with hot water. Furthermore, saccharification was continued at the same temperature, and saccharification was performed for 2 or 5 hours in total. The control group was prepared by adding glucoamylase as shown in Table 2 and performing saccharification at 64 ° C. for 2 or 5 hours, followed by wort filtration at the same temperature. Note that pullulanase was added as a raw material at 2.0 g / kg only when unwheated in all test sections. The saccharified solution (experimental group and control group) thus obtained was boiled for 10 minutes, cooled to 7 ° C., filtered, and the sugar content was adjusted to 6.0% by weight. 3% (w / v) yeast for brewing was added and fermented at 20 ° C. for 2 days. The sugar content was measured before and after fermentation, and AAL was calculated.
Figure JPOXMLDOC01-appb-T000002
 As a result, saccharification was started with malt raw material: water = 1: 4, filtered after 1 hour or 30 minutes, and then diluted with water so that malt raw material: water = 1: 6 and saccharified again. In this case (experimental group), it was confirmed that AAL was improved by 0.9 to 2.1% compared to the control group in which wort filtration was not performed during the saccharification process (FIG. 2). Further, it was confirmed that AAL was higher when filtration was performed 30 minutes later than when filtration was performed 1 hour after the start of saccharification (FIG. 2).
実施例３：糖化工程中で麦汁濾過を行うことによる糖質低減効果の確認（２）
　北米産二条大麦麦芽を常法にて粉砕し、これに水を加え、重量比が麦芽原料：水＝１：４となるように仕込み液を調整した。実験区は、仕込み液に、表３に示すとおりにグルコアミラーゼを添加し、６４℃にて糖化を行った。３０分後に同温度にて麦汁濾過し、麦芽原料：水＝１：６（麦汁濾過前の麦芽原料の重量に基づいて算出）となるよう同温度の湯で、洗浄（撒き湯）を行った。さらに同温度にて糖化を継続し、合計で２または５時間糖化を行った。対照区は、表３に示すとおりにグルコアミラーゼを添加し、６４℃にて２または５時間糖化を行った後に、同温度で麦汁濾過したものとした。なお、プルラナーゼはいずれの試験区も麦下ろし時のみに２．０ｇ／ｋｇ原料を添加した。このようにして得られた糖化液（実験区および対照区）を１０分間煮沸し、７℃に冷却して、濾過を行い、糖度を６．０重量％に調整した後、常法に従い、ビール醸造用酵母３％（ｗ／ｖ）加え、２０℃にて２日間発酵させた。発酵前後で糖度を測定し、ＡＡＬを算出した。
Figure JPOXMLDOC01-appb-T000003
 　その結果、麦芽原料：水＝１：４で糖化を開始し、３０分後に濾過を行った後、撒き湯によって濾過麦汁が麦芽原料：水＝１：６となるよう希釈して再度糖化を行った場合（実験区）、実施例２と同様に、対照区と比較してＡＡＬが１．３～１．９％向上すること、また、撒き湯に加え、グルコアミラーゼを追加添加した場合、ＡＡＬは２．２～３．１％とさらに向上することが確認された（図３）。 Example 3: Confirmation of carbohydrate reduction effect by filtering wort during saccharification process (2)
North American Nijo barley malt was pulverized by a conventional method, water was added thereto, and the feed solution was adjusted so that the weight ratio was malt raw material: water = 1: 4. In the experimental group, glucoamylase was added to the preparation solution as shown in Table 3, and saccharification was performed at 64 ° C. 30 minutes later, the wort is filtered at the same temperature, and the wort raw material: water = 1: 6 (calculated on the basis of the weight of the malt raw material before wort filtration), and washed (boiled hot water) with hot water at the same temperature. went. Furthermore, saccharification was continued at the same temperature, and saccharification was performed for 2 or 5 hours in total. In the control group, glucoamylase was added as shown in Table 3, and after saccharification at 64 ° C. for 2 or 5 hours, wort filtration was performed at the same temperature. In addition, pullulanase was added to a 2.0 g / kg raw material only when unloading wheat in all test sections. The saccharified solution (experimental group and control group) thus obtained was boiled for 10 minutes, cooled to 7 ° C., filtered, and the sugar content was adjusted to 6.0% by weight. 3% (w / v) yeast for brewing was added and fermented at 20 ° C. for 2 days. The sugar content was measured before and after fermentation, and AAL was calculated.
Figure JPOXMLDOC01-appb-T000003
 As a result, saccharification was started with malt raw material: water = 1: 4, and after 30 minutes of filtration, the filtered wort was diluted with boiling water so that the malt raw material: water = 1: 6 and saccharified again. When performed (experimental group), as in Example 2, the AAL is improved by 1.3 to 1.9% compared to the control group, and when glucoamylase is added in addition to boiling water, It was confirmed that AAL was further improved to 2.2 to 3.1% (FIG. 3).
実施例４：工業化可能性の確認
　北米産二条大麦麦芽を常法にて粉砕し、これに水を加え、重量比が麦芽原料：水＝１：４となるように仕込み液を調整した。実験区は、５０℃にて糖化を開始し、５０分後に１℃／１分の速度で温度を６４℃まで上昇させ、さらに６４℃で１０分間糖化を行った。その後、同温度にて麦汁濾過し、麦芽原料：水＝１：６（麦汁濾過前の麦芽原料の重量に基づいて算出）となるよう同温度の湯で濾過麦汁の希釈を行った。さらに同温度にて６０分間糖化を継続し、合計で２．２５時間糖化を行った。対照区は、上記の温度経過と同様に、５０℃にて糖化を開始し、５０分後に１℃／１分の速度で温度を６４℃まで上昇させ、さらに６４℃で７０分間糖化を行い、合計２．２５時間糖化を行った後に、同温度で麦汁濾過したものとした。なお、プルラナーゼはいずれの試験区も麦下ろし時のみに２．０ｇ／ｋｇ原料を添加した。このようにして得られた糖化液（実験区および対照区）を１０分間煮沸し、７℃に冷却して、濾過を行い、糖度を６．０重量％に調整した後、常法に従い、ビール醸造用酵母３％（ｗ／ｖ）加え、２０℃にて２日間発酵させた。発酵前後で糖度を測定し、ＡＡＬを算出した。
Figure JPOXMLDOC01-appb-T000004
 　その結果、５０℃で糖化を開始して６４℃にて１０分間糖化を行った後に濾過を行った場合においても、実施例２と同様に対照区と比較してＡＡＬは１．３％向上することが確認された（図４）。従って、本願発明による方法は工業化が可能であることが示された。 Example 4: Confirmation of industrialization potential North American Nijo barley malt was pulverized by a conventional method, water was added thereto, and the feed solution was adjusted so that the weight ratio was malt raw material: water = 1: 4. In the experimental group, saccharification was started at 50 ° C., and after 50 minutes, the temperature was increased to 64 ° C. at a rate of 1 ° C./1 minute, and further saccharification was performed at 64 ° C. for 10 minutes. Then, the wort was filtered at the same temperature, and the filtered wort was diluted with hot water at the same temperature so that the malt raw material: water = 1: 6 (calculated based on the weight of the malt raw material before the wort filtration). . Furthermore, saccharification was continued for 60 minutes at the same temperature, and saccharification was performed for a total of 2.25 hours. The control group started saccharification at 50 ° C. as in the above temperature course, increased the temperature to 64 ° C. at a rate of 1 ° C./1 minute after 50 minutes, and further saccharified at 64 ° C. for 70 minutes. After saccharification for a total of 2.25 hours, wort filtration was performed at the same temperature. In addition, pullulanase was added to a 2.0 g / kg raw material only when unloading wheat in all test sections. The saccharified solution (experimental group and control group) thus obtained was boiled for 10 minutes, cooled to 7 ° C., filtered, and the sugar content was adjusted to 6.0% by weight. 3% (w / v) yeast for brewing was added and fermented at 20 ° C. for 2 days. The sugar content was measured before and after fermentation, and AAL was calculated.
Figure JPOXMLDOC01-appb-T000004
 As a result, even when saccharification was started at 50 ° C. and filtration was performed after saccharification at 64 ° C. for 10 minutes, AAL was improved by 1.3% as compared with the control group as in Example 2. This was confirmed (FIG. 4). Therefore, it was shown that the method according to the present invention can be industrialized.
実施例５：発酵後の非資化性糖の分析
　実施例２における酵母発酵液について、ダイオネクス社製のイオンクロマト装置（カラム：ＣａｒｂｏＰａｃ　ＰＡ１　４×２５０ｍｍ）を用いて、２糖および３糖の非資化性糖の分析を行った。α１，６結合を持つ非資化性糖の標準品としてイソマルトース、イソマルトトリオース、パノース、ニゲロースを用いた。分析値は、発酵前の糖度として１２．０重量％の場合に換算して求めた。
Figure JPOXMLDOC01-appb-T000005
 　その結果、実験区においては、糖化工程中に麦汁濾過を行わない対照区と比較して、２糖および３糖の非資化性糖の合計含量が低くなっていることが確認された（表５、図５）。また、非資化性糖の合計含量とＡＡＬ値との間に強い負の相関が示されることが確認された（表５、図６）。従って、糖化工程中で麦汁濾過を行うことによる糖質低減効果は、非資化性糖の合計含量の低下によるものであることが示唆された。 Example 5: Analysis of non-assimilable sugars after fermentation The yeast fermentation broth in Example 2 was analyzed using a dionex ion chromatograph (column: CarboPac PA1 4 × 250 mm). Analysis of assimilable sugars was performed. Isomaltose, isomaltotriose, panose, and nigerose were used as standard products of non-assimilable sugars having α1,6 bonds. The analytical value was calculated in terms of a sugar content before fermentation of 12.0% by weight.
Figure JPOXMLDOC01-appb-T000005
 As a result, it was confirmed that the total content of non-assimilable sugars of disaccharides and trisaccharides was lower in the experimental group compared to the control group in which wort filtration was not performed during the saccharification process ( Table 5, FIG. 5). Further, it was confirmed that a strong negative correlation was shown between the total content of non-assimilable sugars and the AAL value (Table 5, FIG. 6). Therefore, it was suggested that the sugar reduction effect by filtering wort during the saccharification process is due to a decrease in the total content of non-assimilable sugars.

Claims (5)

  1. 　発酵麦芽飲料の製造方法であって、糖化工程中で麦汁濾過を行うことを特徴とする、製造方法。 A method for producing a fermented malt beverage, which comprises performing wort filtration during a saccharification step.
  2. 　第一の糖化工程と第二の糖化工程との間で麦汁濾過を行うことを特徴とする、請求項１に記載の製造方法。 The production method according to claim 1, wherein wort filtration is performed between the first saccharification step and the second saccharification step.
  3. 　少なくとも第一の糖化工程において、グルコアミラーゼが用いられ、かつ、第一の糖化工程が、５０～７０℃で行われる、請求項２に記載の製造方法。 The production method according to claim 2, wherein glucoamylase is used in at least the first saccharification step, and the first saccharification step is performed at 50 to 70 ° C.
  4. 　請求項１～３のいずれか一項に記載の方法で製造された発酵麦芽飲料。 A fermented malt beverage produced by the method according to any one of claims 1 to 3.
  5. 　発酵麦芽飲料中の２糖および３糖の非資化性糖の合計含量が、０．１６ｇ／１００ｍｌ以下である、請求項４に記載の発酵麦芽飲料。 The fermented malt beverage according to claim 4, wherein the total content of non-assimilable sugars of disaccharides and trisaccharides in the fermented malt beverage is 0.16 g / 100 ml or less.
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