WO2016035123A1 - Method for producing fermented beverage - Google Patents

Method for producing fermented beverage Download PDF

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Publication number
WO2016035123A1
WO2016035123A1 PCT/JP2014/072933 JP2014072933W WO2016035123A1 WO 2016035123 A1 WO2016035123 A1 WO 2016035123A1 JP 2014072933 W JP2014072933 W JP 2014072933W WO 2016035123 A1 WO2016035123 A1 WO 2016035123A1
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Prior art keywords
yeast
purine
fermented
liquid
water
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PCT/JP2014/072933
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French (fr)
Japanese (ja)
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朋子 吉田
伊玖磨 水口
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サントリーホールディングス株式会社
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Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to PCT/JP2014/072933 priority Critical patent/WO2016035123A1/en
Priority to JP2015524960A priority patent/JP5861004B1/en
Publication of WO2016035123A1 publication Critical patent/WO2016035123A1/en

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
    • C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
    • C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material

Definitions

  • the present invention relates to a method for producing a fermented beverage and a fermented beverage produced by the method.
  • it is related with the manufacturing method of the fermented drink with which the quantity of the purine bodies was reduced, and the fermented drink manufactured by the manufacturing method.
  • Patent Literature 1 uses an adsorbent made of activated carbon having an average pore diameter of 1 to 3.5 nm, and malt fermentation in a temperature range of 25 ° C. to 80 ° C. in the saccharification step and before the hop addition.
  • a method for reducing the purine content of a beverage is disclosed.
  • Patent document 2 is disclosing about the method of reducing the purine body of malt fermented drinks in wort or a fermented liquor using the adsorption agent which consists of zeolites.
  • Patent document 3 is disclosing about the method of removing the purine body in wort using the adsorption agent which consists of synthetic resins.
  • purine bodies in fermented beverages are mostly released from nucleic acids such as raw materials such as malt and hops, but some are released from yeast nucleic acids by autolyse (autolysis). There is also a possibility to do.
  • the device which does not produce a purine body simultaneously with removing a purine body is also required.
  • a process design that reduces the stress on the yeast by lowering the water pressure at the bottom using a tank with a low height to reduce the stress caused by the water pressure, or by slowly feeding the raw material containing yeast. Is required.
  • An object of the present invention has been made in view of the above problems, and is to provide a production method capable of efficiently producing a fermented beverage having an extremely small amount of purine body and a fermented beverage produced by this production method.
  • the present inventors As a result of intensive studies by the present inventors, after adding the purine adsorbent to the fermentation broth, if the liquid is fed under a hydraulic condition within a specific range, the cereals may be fed even with some stress applied. In addition, the inventors have found that a purine body is hardly released from yeast and that a fermented beverage having a minimum amount of purine body can be efficiently produced, and the present invention has been completed.
  • the present invention relates to the following [1] to [2].
  • Purine adsorbent addition step of adding a purine adsorbent to a yeast-containing fermented liquid obtained by fermenting raw materials containing cereals, hops, yeast, and water, and yeast-containing fermentation to which the purine adsorbent is added A method for producing a fermented beverage, comprising a liquid feeding step of feeding a liquid to a filter at a water pressure of 50 kPa to 700 kPa, and a filtration step of filtering the liquid fed.
  • a fermented beverage having a minimum amount of purine can be efficiently produced.
  • “can be produced efficiently” means that the production equipment (line configuration) according to the production process of the present invention is used to produce under milder liquid feeding conditions with less stress on the yeast. As long as the production efficiency is good compared to the above, it is considered that “the production is efficient”, and whether or not the user intends to achieve the effects of the present invention with such production equipment (line configuration). It doesn't matter.
  • FIG. 1 is a flowchart illustrating a method for producing a fermented beverage according to an embodiment of the present invention.
  • the method for producing a fermented beverage of the present invention includes a purine adsorbent addition step of adding a purine adsorbent to a yeast-containing fermented liquid obtained by fermenting a raw material containing cereals, hops, yeast, and water, and a method specified after this step. It is characterized by including a liquid feeding step. That is, the method for producing a fermented beverage of the present invention includes, for example, a yeast-containing fermented liquid storage step, a purine adsorbent addition step, a liquid feeding step, and a filtration step. Moreover, you may include the preparation process which mix
  • the steps included in the manufacturing method will be outlined in order.
  • ⁇ Storage process> there is no particular limitation as long as the yeast-containing fermented liquid obtained by fermenting raw materials containing cereals, hops, yeast, and water can be stored, but the container is subjected to a pressure of 200 kPa or less at the bottom of the container. It is preferable to store in.
  • the “yeast-containing fermentation broth” refers to an alcohol-containing material fermented by using cereals as a part of raw materials.
  • cereals raw materials such as wheat, rice, soybeans, peas, and corn can be used.
  • the barley used as a raw material for the “yeast-containing fermentation broth” refers to a processed product derived from barley used as a raw material for ordinary beer and happoshu, such as malt, barley, refined barley, barley extract, barley flakes. , Wheat, pigeons, rye, and oats.
  • malt can be used preferably, and the malt ratio of the yeast-containing fermentation broth can be, for example, less than 50% and less than 25%.
  • “%” indicating the malt ratio means “% by weight”.
  • hop used as a raw material for “yeast-containing fermented broth” refers to the creeping perennial plant of the family Lumpaceae, which has the scientific name: Humulus lupulus.
  • hops normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor.
  • hop processed goods such as an isolation hop and a reduction
  • yeast contained in the “yeast-containing fermentation broth” is brewer's yeast, and may be top-fermented yeast or bottom-fermented yeast. In addition, generally known conditions may be used for yeast fermentation.
  • tap water and / or treated tap water can be used as the raw material water for the “yeast-containing fermentation broth”.
  • tap water treated water one obtained by subjecting tap water to one or more treatments such as coagulation precipitation, filtration, membrane, desalting, mineral content adjustment, trihalomethane removal and the like can be used.
  • the tap water and / or tap water treated water is suitable for producing a malt fermented beverage from the viewpoint of stably securing an abundant amount of water.
  • the storage step it is sufficient to store the yeast-containing fermented liquid obtained by fermenting the solution containing the raw material in a container (such as a storage tank).
  • a container such as a storage tank.
  • water pressure acts, and a pressure corresponding to the water depth of the stored yeast-containing fermentation liquid is generated at the bottom of the container.
  • the density ⁇ kg / m 3 of the yeast-containing fermentation broth and the water depth pressure at the water depth Tm are calculated by ( ⁇ ⁇ 9.8 ⁇ T ⁇ 10 ⁇ 3 ) (kPa).
  • the pressure of the water depth at a density of 1,008 kg / m 3 and a water depth of 1 m is 9.88 kPa.
  • the pressure is preferably 200 kPa or less, more preferably 180 kPa or less, and still more preferably 160 kPa or less.
  • purine bodies in fermented beverages are mostly released from cereals such as malt, which is a raw material, and hop nucleic acids, but are released from yeast nucleic acids by autolyse (autolysis). Some have pointed out the possibility. For this reason, it is preferable that purines are not released from these in the steps after the “purine adsorbent addition step” described later. Therefore, in the “storage process”, stress applied to cereals and / or yeasts is reduced so that the purine bodies are not released after the “purine body adsorbent addition process”.
  • the temperature and time of the storage process are not particularly limited.
  • the usage-amount of the raw material to be used can also be set suitably according to the technical common sense of those skilled in the art. For example, since the height of the container can be increased within a range where a water pressure of 200 kPa or less is applied to the bottom of the container, the production amount per time of the yeast-containing fermentation broth can be increased, and the production can be efficiently performed. It becomes possible.
  • the water pressure at the bottom is determined based on whether the water pressure calculated from the depth of the yeast-containing reservoir in the container is within a predetermined pressure.
  • the purine content in the yeast-containing fermentation broth in the storage step is not particularly set because it varies depending on storage conditions, raw materials used, and equipment, but is, for example, about 1 to 10 mg / 100 mL.
  • ⁇ Purine adsorbent addition process> the purine adsorbent is added to the yeast-containing fermentation broth.
  • Purine generally refers to free purine bases, purine nucleosides, purine nucleotides, and polymer nucleic acids.
  • the purine base is a generic name for purine (9H-imidazo [4,5-d] pyrimidine) derivatives and includes adenine, xanthine, guanine and the like.
  • Purine nucleoside is a general term for glycoside compounds in which a purine base and a sugar reducing group are N-glycosidically bonded, and includes adenosine, inosine, guanosine and the like.
  • Purine nucleotide is a generic name for compounds in which the sugar moiety of purine nucleoside forms an ester with phosphoric acid, and includes adenylic acid, inosinic acid, guanylic acid and the like.
  • various existing purine adsorbents can be employed.
  • an adsorbent made of activated carbon may be used, an adsorbent made of zeolite may be used, or an adsorbent made of a synthetic resin may be used.
  • These adsorbents may be used alone or in combination of two or more.
  • the method for adding the adsorbent can be performed according to known conditions.
  • the usage-amount of adsorption agent can also be set suitably according to a well-known technique.
  • a yeast-containing fermentation broth to which a purine adsorbent is added is obtained.
  • the liquid is not particularly limited as long as an adsorbent is added, and the purine content in the liquid is not particularly set, but is, for example, about 0.1 to 1 mg / 100 mL.
  • the yeast-containing fermentation broth to which the purine adsorbent is added is fed to the filtration step as follows (the liquid feeding step is performed). Specifically, the yeast-containing fermentation broth to which the purine adsorbent is added is fed to a filter at a specific water pressure through a pipe.
  • the material, overall length, thickness, and shape of the piping are not particularly limited, and can be appropriately designed according to a known technique.
  • the water pressure in the liquid feeding step may be 50 kPa or more, preferably 100 kPa or more, more preferably 150 kPa or more, and further preferably 200 kPa or more. Moreover, it may be 700 kPa or less, preferably 600 kPa or less, more preferably 500 kPa or less. If it is in the said range, you may liquid-feed with the water pressure in the range by any combination.
  • the water pressure in the present invention is preferably 50 kPa to 700 kPa, more preferably 100 to 600 kPa, still more preferably 150 to 500 kPa, and even more preferably 200 to 500 kPa.
  • the said water pressure means the water pressure in piping, and it can measure by installing a pressure gauge in piping.
  • a pressure gauge in particular is not restrict
  • the pipe can be equipped with a liquid feed pump, a flow rate adjustment valve, a flow meter, a differential pressure adjustment valve, and a control device for these. Can be controlled.
  • the mechanism that can suppress the formation of purine bodies is unknown even if liquid feeding is performed under such pressure, the possibility of yeasts coming into contact with each other because of high speed is low, and autolyse (self-digestion) hardly occurs, and It is estimated that the effect is further exerted by not applying much stress to the yeast in the storage step.
  • these assumptions do not limit the present invention.
  • the maximum value (P1) of the container bottom part pressure of a storage process and the maximum value (P2) of the water pressure in the piping for liquid feeding to a filtration process have the following relationship.
  • ⁇ Filtration process> there is no particular limitation as long as the yeast and the turbid substance particles can be removed from the yeast-containing fermentation broth containing the purine adsorbent sent through the liquid feeding step. Conditions generally used for filtration may be used.
  • the amount of purine bodies in the filtrate does not increase during the liquid feeding process, it is not set unconditionally depending on the type and amount of the purine body adsorbent used, but was reduced according to the performance of the purine body adsorbent. It has become a thing. Specifically, it is about 1/10 amount before addition, for example, preferably less than 1 mg / 100 mL, more preferably less than 0.5 mg / 100 mL, and further preferably less than 0.3 mg / 100 mL.
  • flavor ingredients and flavors may be adjusted by blending creative ingredients and the like (hereinafter simply referred to as a blending step), and spirits and the like are blended. You can also
  • the yeast-containing fermented liquid is further added to a flavor, a sour agent, a sweetener, a dietary fiber, a bitter agent, a pigment, a stabilizer, carbon dioxide gas, water,
  • a flavor, a sour agent, a sweetener, a dietary fiber, a bitter agent, a pigment, a stabilizer, carbon dioxide gas, water One or two or more selected from the group consisting of alcohol for brewing and spirits can be contained and prepared.
  • These compounding quantities are not specifically limited, According to the technical common sense of those skilled in the art, it can set suitably.
  • flavor means the additive added in order to provide or enhance a fragrance in the process of manufacture or processing of foodstuff, and its formulation.
  • the sour agent refers to food additives and preparations thereof used for improving or improving the taste by imparting or enhancing sourness in the production or processing of food.
  • any acidulant approved to be added to foods may be used, and can be used as necessary within the range not impeding the effects of the present invention.
  • a sweetener means the additive added in order to provide sweet taste to food-drinks, and its formulation.
  • any sweetener that is permitted to be added to foods may be used, and can be used as necessary as long as the effects of the present invention are not hindered.
  • Both high-intensity sweeteners can be used, such as peptide-based sweeteners such as neotame, aritem, etc .; glycoside sweeteners such as stevia (stevia extract and stevia Stevia derivatives such as enzyme-treated stevia with enzyme treatment and glucose added, and rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract, etc .; sucrose derivatives such as sucralose; Synthetic sweeteners such as acesulfame K, saccharin and the like can be mentioned. Moreover, you may use the sweetener used for this invention in the combination of 1 or more.
  • peptide-based sweeteners such as neotame, aritem, etc .
  • glycoside sweeteners such as stevia (stevia extract and stevia Stevia derivatives such as enzyme-treated stevia with enzyme treatment and glucose added, and rebaudioside A having the highest sweetness among the sweet components of stevia),
  • dietary fiber refers to dietary fiber that dissolves in water and has the property of not being assimilated or not assimilated by yeast.
  • any dietary fiber that is permitted to be added to food may be used, and can be used as necessary as long as the effects of the present invention are not hindered. Examples thereof include indigestible dextrin, polydextrose, galactomannan, gua bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, and hydrolysates thereof.
  • Commercially available products of various grades containing these as the main component preferably 80% or more, more preferably 90% or more in terms of solid content, can be purchased and used.
  • a powder or a liquid thing can be used.
  • Components other than the main component include assimilable sugars and degradation products of the main component.
  • As water-soluble dietary fiber indigestible dextrin or polydextrose is most preferable.
  • the indigestible dextrin is obtained by hydrolyzing the heat-treated starch with amylase, separating the indigestible components from the undegraded product, and desalting and decoloring.
  • Commercially indigestible dextrins such as Pine Fiber C (manufactured by Matsutani Chemical Co., Ltd.) containing the indigestible dextrin in a solid content weight of 80% or more, preferably 90% or more can be used.
  • the amount of water-soluble dietary fiber added, such as indigestible dextrin can be set as appropriate based on the sense of health required for the final product and the rich design.
  • the properties of the water-soluble dietary fiber are not particularly limited, and may be in the form of powder or liquid sugar.
  • the water-soluble dietary fiber may be added before or after the fermentation, but if there is a concern about poor fermentation due to the addition of the water-soluble dietary fiber, a highly pure water-soluble dietary fiber is added after the fermentation. It is preferable
  • a bittering agent means the additive added in order to provide bitterness to food-drinks, and its formulation.
  • any bitterness that is permitted to be added to foods may be used, and can be used as necessary within a range that does not hinder the effects of the present invention.
  • the bitterness used as a raw material of normal beer or happoshu can be used, and examples thereof include isohumulones and reduced isohumulones.
  • dye means the additive added in order to provide color to food-drinks, and its formulation.
  • any pigment that is recognized to be added to foods may be used, and can be used as necessary within a range that does not hinder the effects of the present invention.
  • dye can be used suitably.
  • dye which succeeds in order to obtain a beer-like color tone can be used suitably.
  • caramel dyes having these conditions can be suitably used.
  • a stabilizer refers to an additive added mainly for the purpose of stabilizing foods and drinks and a preparation thereof.
  • any stabilizer that is recognized to be added to food may be used, and can be used as necessary within a range that does not hinder the effects of the present invention.
  • the foam stabilizer used as a raw material of normal beer or happoshu can be used, and examples thereof include saponin and kirayanin.
  • the dispersion stabilizer used as a raw material of a normal drink can be used, for example, carrageenan, xanthan gum, etc. are mentioned.
  • carbon dioxide gas is originally contained in a yeast-containing fermentation broth by fermentation with yeast or the like, or carbon dioxide is forcibly contained in any stage of the fermented beverage production process. Also good.
  • concentration of carbon dioxide gas (that is, carbon dioxide) in the fermented beverage of the present invention is not particularly limited, and may be any concentration in a beverage that is generally drunk as a carbonated beverage, typically about 200 to 12000 ppm, More preferably, it is about 2500 to 7500 ppm.
  • a method forcibly producing a liquid containing carbon dioxide gas methods generally known to those skilled in the art can be used. For example, although not limited thereto, carbon dioxide can be dissolved in a liquid under pressure.
  • a mixer such as a carbonator from Zuchenhagen, or carbon dioxide by spraying the liquid into a tank filled with carbon dioxide. May be absorbed in a liquid, or a drinkable liquid and carbonated water may be mixed to form a carbonated drink.
  • water As water used for preparation, the same water as that used for the yeast-containing fermentation broth described above can be used.
  • alcohol for brewing means ethanol used for food and drink.
  • any alcohol for brewing that is permitted to be added to food may be used, and it can be used as necessary within the range not impeding the effects of the present invention.
  • spirits are cereals such as wheat, rice, buckwheat and other cereals such as sweet potato, potato, cassava, saccharified using malt or, if necessary, an enzyme agent, and fermented using yeast. Further, it refers to alcoholic beverages obtained by further distillation, and can be used as necessary within the range not impeding the effects of the present invention.
  • wheat spirits using wheat as a part of the raw material can be preferably used.
  • the barley used as a raw material for the wheat spirits includes malt, wheat straw, barley, refined barley, barley extract, barley flakes, wheat, pigeons, rye, and oats. Among these, wheat spirits using wheat as wheat are preferable.
  • the production conditions such as the distillation method and the number of distillations are not particularly limited.
  • wheat spirits what distilled the alcohol containing material with the continuous distillation machine can be used. Moreover, what made alcohol content 36% or more can be used conveniently.
  • the obtained fermented beverage can be subjected to normal processes such as container packing and sterilization processes.
  • it When it is set as a beverage in a container, it can be filled in a sealed container such as a bottle, a can, a barrel, or a PET bottle as in the case of a normal fermented beverage.
  • the production method of the present invention makes it possible to efficiently produce a fermented beverage having a minimum amount of purine bodies.
  • the purine content of the obtained fermented beverage is preferably less than 1 mg / 100 mL, more preferably less than 0.5 mg / 100 mL, still more preferably less than 0.1 mg / 100 mL, still more preferably less than 0.05 mg / 100 mL, more More preferably, it is less than 0.005 mg / 100 mL.
  • the present invention also provides a fermented beverage produced by the production method of the present invention.
  • the “fermented beverage” provided by the present invention refers to a beverage that has been fermented using cereals as part of the raw material, and preferably an alcohol-containing beverage produced using wheat, especially malt as part of the raw material.
  • Specific examples include Happoshu, low-alcohol malt fermented beverages (for example, malt fermented beverages with an alcohol content of less than 1%), etc.
  • Happoshu low-alcohol malt fermented beverages
  • liqueurs for example, malt fermented beverages with an alcohol content of less than 1%
  • spirits It is a fermented malt beverage classified as a kind.
  • the alcohol content of the fermented beverage provided by the present invention is not particularly limited, but is preferably 1 to 15% (v / v).
  • the alcohol concentration that consumers prefer to drink as malt fermented beverages such as beer and happoshu that is, in the range of 1 to 8% (v / v).
  • the content of “purine” is preferably less than 1 mg / 100 mL, more preferably less than 0.5 mg / 100 mL, still more preferably less than 0.1 mg / 100 mL, still more preferably. Is less than 0.05 mg / 100 mL, more preferably less than 0.005 mg / 100 mL.
  • the measurement of the content of “purine” in the fermented beverage and the liquid in each step is not particularly limited.
  • the method of K. Kaneko et al. 439-444 the method of K. Kaneko et al. 439-444.
  • the off-flavor derived from wheat can be suppressed while reducing carbohydrates by increasing the malt ratio in the raw material. Therefore, from the above viewpoint, it is preferable for the yeast-containing fermentation broth to have a malt ratio of less than 50%, particularly a malt ratio of less than 25%.
  • the malt use ratio is also called a malt ratio, it means the ratio of the weight of malt in the sugar raw materials such as malt, rice, corn, cucumber, potato, starch, wheat other than malt, and sugars.
  • beer with a malt ratio of 100% is usually called all-malt beer.
  • the total amount of the extract is preferably 0.4% by weight or less.
  • the extract component refers to a non-volatile component that increases and decreases from raw materials such as malt, rice, corn, cucumber, potato, starch, wheat other than malt, and sugars. Strictly speaking, it may be increased or decreased by other components such as hops and fragrances.
  • the method for adjusting the total amount of the extract is not particularly limited, and examples thereof include a method for adjusting the amount of a raw material that produces an extract, such as malt used as a raw material, and a method for diluting an intermediate product.
  • total amount of extract in the present specification refers to the extract in the Japanese liquor tax law when the alcohol content of the beverage is 0.005% or more, that is, the nonvolatile content contained in the original capacity of 100 cubic centimeters at a temperature of 15 degrees.
  • the number of grams of sex ingredient The “total amount of extract” in the present specification refers to the extract in the Japanese liquor tax law when the alcohol content of the beverage is 0.005% or more, that is, the nonvolatile content contained in the original capacity of 100 cubic centimeters at a temperature of 15 degrees. The number of grams of sex ingredient.
  • Example 1 80t of water was added to 20t of European Nijo barley malt ground by a method well known to those skilled in the art, and saccharification was performed at 65 ° C for 100 minutes. After filtering the wort at the same temperature, a commercially available syrup (MR750: manufactured by Showa Sangyo Co., Ltd.) containing maltose having a purity of about 75% is added to the wort so that the malt ratio is less than 25%. ⁇ Stirring, adding about 100 kg of hops and boiling for 90 minutes.
  • MR750 manufactured by Showa Sangyo Co., Ltd.
  • activated carbon (“Shirakaba”, manufactured by Takeda Pharmaceutical Co., Ltd.) is added in an amount of 2% by mass of activated carbon per yeast-containing fermentation broth, and the yeast is contained in the filter at a water pressure of 500 kPa through the pipe.
  • the malt fermentation broth was fed and filtered (purine content in the filtrate was 0.15 mg / 100 mL).
  • the purine body content in the liquid after extracting a part of yeast-containing fermentation liquid before liquid feeding, adding 2 mass% of activated carbon per this fermented liquid, and stirring for 20 minutes was 0.15 mg / 100 mL.
  • the extract content was adjusted to 0.4% by weight, and final adjustment was made with brewed alcohol, flavoring agent, acidulant, carbon dioxide gas, etc., and aseptically filled into a can to obtain a canned beverage.
  • the purine content of the obtained canned beverage was 0.0035 mg / 100 mL in actual measurement, and when it was opened and drunk, a malt fermented beverage with a beer-like flavor was obtained.
  • Example 2 To the yeast-containing fermentation broth obtained in the same manner as in Example 1 (purine body content 3 mg / 100 mL of the yeast-containing fermentation broth), activated carbon (“Shirakaba”, manufactured by Takeda Pharmaceutical Co., Ltd.) was added to the yeast-containing fermentation broth. An amount of 2% by mass was added, and the yeast-containing malt fermentation broth was fed to the filter at a water pressure of 300 kPa through the pipe and filtered (purine content 0.15 mg / 100 mL in the liquid before feeding, Purine body content of filtrate 0.15 mg / 100 mL). At this time, the extract content was adjusted to 0.4% by weight, and the flavor was adjusted with brewed alcohol, fragrance, acidulant, carbon dioxide and the like.
  • activated carbon (“Shirakaba”, manufactured by Takeda Pharmaceutical Co., Ltd.) was added to the yeast-containing fermentation broth. An amount of 2% by mass was added, and the yeast-containing malt fermentation broth was fed to the filter at a water pressure of 300 kPa through the
  • the pudding content of the obtained canned beverage was 0.0031 mg / 100 mL in actual measurement, and when opened and drunk, a malt fermented beverage with a beer-like flavor was obtained.
  • the present invention can stably produce a fermented beverage with reduced purine bodies.
  • the fermented beverage obtained by the present invention has a reduced purine body stably, it can satisfy consumers as a favorite product.

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Abstract

A method for producing a fermented beverage, said method comprising: a purine adsorbent addition step for adding an adsorbent for purines to a yeast-containing fermented liquid obtained by fermenting starting materials including cereals, hop, a yeast and water; a liquid transfer step for transferring the yeast-containing fermented liquid, which contains the purine adsorbent added thereto, to a filter machine at a water pressure of 50-700 kPa; and a filtration step for filtering the transferred liquid. The fermented beverage obtained by the method according to the present invention stably has a reduced purine content and, therefore, can satisfy consumers' needs as a luxury beverage.

Description

発酵飲料の製造方法Method for producing fermented beverage
　本発明は、発酵飲料の製造方法及びその製造方法により製造された発酵飲料に関する。より詳細には、プリン体の量が低減された発酵飲料の製造方法及びその製造方法により製造された発酵飲料に関する。 The present invention relates to a method for producing a fermented beverage and a fermented beverage produced by the method. In more detail, it is related with the manufacturing method of the fermented drink with which the quantity of the purine bodies was reduced, and the fermented drink manufactured by the manufacturing method.
　消費者の健康志向が高まる中、ビールや発泡酒などの麦芽発酵飲料においても、低カロリーや低糖質、さらには低プリン体量といった商品の需要が高まっている。中でも、プリン体は、肝臓で代謝されて尿酸となり、この尿酸が関節にたまると痛風になることから、低プリン体量の麦芽発酵飲料に対する消費者の期待が高まっている。 As consumer health-consciousness grows, demand for products such as low calorie, low sugar content, and low purine content also increases in malt fermented beverages such as beer and sparkling sake. In particular, purines are metabolized in the liver to become uric acid, and when this uric acid accumulates in the joints, it becomes gout, so consumers have high expectations for malt fermented beverages with low purine content.
　麦芽発酵飲料において、プリン体を低減する方法が種々知られている。例えば、特許文献１は、平均細孔直径が１～３．５ｎｍである活性炭からなる吸着剤を用いて、糖化工程以降、ホップ添加前の工程において、２５℃～８０℃の温度範囲で麦芽発酵飲料のプリン体を低減する方法について開示している。特許文献２は、ゼオライトからなる吸着剤を用いて、麦汁若しくは発酵液中において麦芽発酵飲料のプリン体を低減する方法について開示している。特許文献３は、合成樹脂からなる吸着剤を用いて、麦汁中のプリン体を除去する方法について開示している。 Various methods for reducing purine bodies in malt fermented beverages are known. For example, Patent Literature 1 uses an adsorbent made of activated carbon having an average pore diameter of 1 to 3.5 nm, and malt fermentation in a temperature range of 25 ° C. to 80 ° C. in the saccharification step and before the hop addition. A method for reducing the purine content of a beverage is disclosed. Patent document 2 is disclosing about the method of reducing the purine body of malt fermented drinks in wort or a fermented liquor using the adsorption agent which consists of zeolites. Patent document 3 is disclosing about the method of removing the purine body in wort using the adsorption agent which consists of synthetic resins.
特許第４０１８５７６号公報Japanese Patent No. 4018576 特開２００４－２９００７２号公報JP 2004-290072 A 国際公開ＷＯ２０１２／００８１００号公報International Publication WO2012 / 008100
　ところで、発酵飲料中のプリン体は、原料である麦芽などの穀類やホップなどの核酸から放出されるものが大半であるが、オートリーゼ（自己消化）によって酵母の核酸から放出されるものが存在する可能性もある。このため、発酵飲料の製造工程においては、プリン体を除去することと同時にプリン体を生じさせない工夫も必要である。例えば、高さの低いタンクを用いて底部の水圧を下げ、水圧によるストレスを少なくしたり、あるいは酵母を含む原料を緩やかに液送したりして、酵母にかかるストレスを少なくするような工程設計が必要となる。 By the way, purine bodies in fermented beverages are mostly released from nucleic acids such as raw materials such as malt and hops, but some are released from yeast nucleic acids by autolyse (autolysis). There is also a possibility to do. For this reason, in the manufacturing process of fermented drinks, the device which does not produce a purine body simultaneously with removing a purine body is also required. For example, a process design that reduces the stress on the yeast by lowering the water pressure at the bottom using a tank with a low height to reduce the stress caused by the water pressure, or by slowly feeding the raw material containing yeast. Is required.
　しかし、酵母からプリン体が放出される可能性を考慮して、酵母にかかるストレスを少なくする製造工程を設計すると、極小量のプリン体量の麦芽発酵飲料を効率よく製造することが難しい。 However, considering the possibility of purine being released from yeast, it is difficult to efficiently produce a malt fermented beverage with a minimum amount of purine when designing a production process that reduces stress on the yeast.
　本発明の課題は、前記問題に鑑みてなされたものであり、極小量のプリン体量の発酵飲料を効率よく製造できる製造方法及びこの製造方法により製造された発酵飲料を提供することにある。 An object of the present invention has been made in view of the above problems, and is to provide a production method capable of efficiently producing a fermented beverage having an extremely small amount of purine body and a fermented beverage produced by this production method.
　本発明者らが鋭意検討した結果、発酵液にプリン体吸着剤を添加した後は、特定の範囲内の水圧条件下で液送するのであれば、多少ストレスをかけて液送しても穀類及び／又は酵母からプリン体の放出が起こりにくく、極小量のプリン体量の発酵飲料を効率よく製造できることを見出し、本発明を完成するに至った。 As a result of intensive studies by the present inventors, after adding the purine adsorbent to the fermentation broth, if the liquid is fed under a hydraulic condition within a specific range, the cereals may be fed even with some stress applied. In addition, the inventors have found that a purine body is hardly released from yeast and that a fermented beverage having a minimum amount of purine body can be efficiently produced, and the present invention has been completed.
　即ち、本発明は、以下の〔１〕～〔２〕に関する。
〔１〕　穀類、ホップ、酵母、及び水を含有する原料を発酵させた酵母含有発酵液にプリン体吸着剤を添加するプリン体吸着剤添加工程、前記プリン体吸着剤が添加された酵母含有発酵液を５０ｋＰａ～７００ｋＰａの水圧でろ過機へ液送する液送工程、並びに前記液送された液をろ過するろ過工程を含む、発酵飲料の製造方法。
〔２〕　前記〔１〕記載の製造方法によって製造された、発酵飲料。 That is, the present invention relates to the following [1] to [2].
[1] Purine adsorbent addition step of adding a purine adsorbent to a yeast-containing fermented liquid obtained by fermenting raw materials containing cereals, hops, yeast, and water, and yeast-containing fermentation to which the purine adsorbent is added A method for producing a fermented beverage, comprising a liquid feeding step of feeding a liquid to a filter at a water pressure of 50 kPa to 700 kPa, and a filtration step of filtering the liquid fed.
[2] A fermented beverage produced by the production method according to [1].
　本発明により、極小量のプリン体量の発酵飲料を効率よく製造することができる。 According to the present invention, a fermented beverage having a minimum amount of purine can be efficiently produced.
　なお、本明細書における「効率よく製造できる」とは、本発明の製造工程に係る製造設備（ライン構成）の使用により、酵母へのストレスを少なくした、より緩和な液送条件で製造する場合と比較して製造効率が良好でさえいれば、「効率よく製造でき」ているものとみなし、使用者において、かかる製造設備（ライン構成）で、本発明の効果を奏する意図があったか否かは問わない。 In addition, in the present specification, “can be produced efficiently” means that the production equipment (line configuration) according to the production process of the present invention is used to produce under milder liquid feeding conditions with less stress on the yeast. As long as the production efficiency is good compared to the above, it is considered that “the production is efficient”, and whether or not the user intends to achieve the effects of the present invention with such production equipment (line configuration). It doesn't matter.
図１は、本発明の一実施形態に係る発酵飲料の製造方法を説明するフローチャートである。FIG. 1 is a flowchart illustrating a method for producing a fermented beverage according to an embodiment of the present invention.
　本発明の発酵飲料の製造方法は、穀類、ホップ、酵母、及び水を含有する原料を発酵させた酵母含有発酵液にプリン体吸着剤を添加するプリン体吸着剤添加工程と、この工程後に特定の液送工程を含むことに特徴を有する。すなわち、本発明の発酵飲料の製造方法は一例として、酵母含有発酵液の貯留工程、プリン体吸着剤添加工程、液送工程、ろ過工程を含む。また、貯留工程から後において、香料、酸味料等をさらに含有させて調合する調合工程を含んでもよい。以下、製造方法に含まれる工程を順番に概説する。 The method for producing a fermented beverage of the present invention includes a purine adsorbent addition step of adding a purine adsorbent to a yeast-containing fermented liquid obtained by fermenting a raw material containing cereals, hops, yeast, and water, and a method specified after this step. It is characterized by including a liquid feeding step. That is, the method for producing a fermented beverage of the present invention includes, for example, a yeast-containing fermented liquid storage step, a purine adsorbent addition step, a liquid feeding step, and a filtration step. Moreover, you may include the preparation process which mix | blends after adding a fragrance | flavor, a sour agent, etc. after a storage process. Hereinafter, the steps included in the manufacturing method will be outlined in order.
＜貯留工程＞
　貯留工程では、穀類、ホップ、酵母、及び水を含有する原料を発酵させた酵母含有発酵液を貯留することができれば特に制限はないが、容器の底部に２００ｋＰａ以下の圧力がかかる条件下で容器内に貯留することが好ましい。 <Storage process>
In the storage step, there is no particular limitation as long as the yeast-containing fermented liquid obtained by fermenting raw materials containing cereals, hops, yeast, and water can be stored, but the container is subjected to a pressure of 200 kPa or less at the bottom of the container. It is preferable to store in.
　本発明でいう「酵母含有発酵液」とは、穀類を原料の一部に使用して発酵させたアルコール含有物のことである。穀類としては、麦、米、大豆、エンドウ豆、トウモロコシといった原料を用いることができる。 In the present invention, the “yeast-containing fermentation broth” refers to an alcohol-containing material fermented by using cereals as a part of raw materials. As cereals, raw materials such as wheat, rice, soybeans, peas, and corn can be used.
　「酵母含有発酵液」の原料として用いられる麦とは、通常のビールや発泡酒の原料として用いられる麦由来の加工品のことをいい、例えば、麦芽、大麦、精白大麦、大麦エキス、大麦フレーク、小麦、ハト麦、ライ麦、エン麦などをあげることができる。そのなかでも、麦芽を好適に用いることができ、酵母含有発酵液の麦芽比率は、例えば、５０％未満、２５％未満とすることができる。なお、本明細書における麦芽比率を示す「％」は、「重量％」を意味する。 The barley used as a raw material for the “yeast-containing fermentation broth” refers to a processed product derived from barley used as a raw material for ordinary beer and happoshu, such as malt, barley, refined barley, barley extract, barley flakes. , Wheat, pigeons, rye, and oats. Among them, malt can be used preferably, and the malt ratio of the yeast-containing fermentation broth can be, for example, less than 50% and less than 25%. In the present specification, “%” indicating the malt ratio means “% by weight”.
　「酵母含有発酵液」の原料として用いられるホップとは、学名：Humulus lupulusである、アサ科のつる性多年草をいう。ホップを使用する際には、ビール等の製造に使用される通常のペレットホップ、粉末ホップ、ホップエキスを、所望の香味に応じて適宜選択して使用することができる。また、イソ化ホップ、還元ホップなどのホップ加工品を用いてもよい。本発明におけるホップには、これらのものが包含される。 The hop used as a raw material for “yeast-containing fermented broth” refers to the creeping perennial plant of the family Lumpaceae, which has the scientific name: Humulus lupulus. When using hops, normal pellet hops, powder hops, and hop extracts used in the production of beer and the like can be appropriately selected and used according to the desired flavor. Moreover, you may use hop processed goods, such as an isolation hop and a reduction | restoration hop. These are included in the hops in the present invention.
　「酵母含有発酵液」に含まれる酵母とは、ビール酵母であり、上面発酵酵母であっても、下面発酵酵母であってもよい。なお、酵母の発酵は、一般に知られている条件を用いればよい。 The yeast contained in the “yeast-containing fermentation broth” is brewer's yeast, and may be top-fermented yeast or bottom-fermented yeast. In addition, generally known conditions may be used for yeast fermentation.
　「酵母含有発酵液」の原料水としては、水道水及び／又は水道水処理水を用いることができる。水道水処理水としては、水道水に対して、凝集沈殿、ろ過、膜、脱塩、ミネラル分調整、トリハロメタン除去などの処理を一又は二以上行ったものを用いることができる。水道水及び／又は水道水処理水は、豊富な水量を安定的に確保する観点から、麦芽発酵飲料の製造に好適である。 As the raw material water for the “yeast-containing fermentation broth”, tap water and / or treated tap water can be used. As the tap water treated water, one obtained by subjecting tap water to one or more treatments such as coagulation precipitation, filtration, membrane, desalting, mineral content adjustment, trihalomethane removal and the like can be used. The tap water and / or tap water treated water is suitable for producing a malt fermented beverage from the viewpoint of stably securing an abundant amount of water.
　貯留工程では、前記原料を含有する溶液を発酵させた酵母含有発酵液を容器（貯留槽など）で貯留すれば足りる。酵母含有発酵液が容器に貯留されると、水圧が作用し、容器の底部においては貯留してある酵母含有発酵液の水深に応じた圧力が生じる。具体的には、酵母含有発酵液の密度ρｋｇ／ｍ３かつ、水深Ｔｍにおける水深の圧力は、（ρ×９．８×Ｔ×１０－３）（ｋＰａ）で計算され、例えば酵母含有発酵液の密度１，００８ｋｇ／ｍ３かつ、水深１ｍにおける水深の圧力は、９．８８ｋＰａである。この貯留工程では、２００ｋＰａ以下の圧力であることが好ましく、より好ましくは１８０ｋＰａ以下、さらに好ましくは１６０ｋＰａ以下である。 In the storage step, it is sufficient to store the yeast-containing fermented liquid obtained by fermenting the solution containing the raw material in a container (such as a storage tank). When the yeast-containing fermentation broth is stored in the container, water pressure acts, and a pressure corresponding to the water depth of the stored yeast-containing fermentation liquid is generated at the bottom of the container. Specifically, the density ρkg / m 3 of the yeast-containing fermentation broth and the water depth pressure at the water depth Tm are calculated by (ρ × 9.8 × T × 10 −3 ) (kPa). The pressure of the water depth at a density of 1,008 kg / m 3 and a water depth of 1 m is 9.88 kPa. In this storage step, the pressure is preferably 200 kPa or less, more preferably 180 kPa or less, and still more preferably 160 kPa or less.
　前述したように、発酵飲料中のプリン体は、原料である麦芽などの穀類やホップの核酸から放出されるものが大半であるが、オートリーゼ（自己消化）によって酵母の核酸から放出されるものが存在する可能性も一部で指摘されている。このため、後述する「プリン体吸着剤添加工程」以降の工程において、プリン体がこれらから放出されないようにすることが好ましい。従って、「貯留工程」においては、「プリン体吸着剤添加工程」以降において、プリン体が放出されないよう、穀類及び／又は酵母にかかるストレスを小さくするものである。 As mentioned above, purine bodies in fermented beverages are mostly released from cereals such as malt, which is a raw material, and hop nucleic acids, but are released from yeast nucleic acids by autolyse (autolysis). Some have pointed out the possibility. For this reason, it is preferable that purines are not released from these in the steps after the “purine adsorbent addition step” described later. Therefore, in the “storage process”, stress applied to cereals and / or yeasts is reduced so that the purine bodies are not released after the “purine body adsorbent addition process”.
　なお、貯留工程は、その温度や時間は特に限定されない。また、用いる原料の使用量も、当業者の技術常識に従って、適宜設定することができる。例えば、容器の底部に２００ｋＰａ以下の水圧がかかる範囲で、容器高さを大きくすることができるので、酵母含有発酵液の一回当たりの製造量も大きくすることができ、効率よく製造することが可能となる。なお、底部の水圧は、容器内の酵母含有貯留液の深さから算出した水圧が、所定の圧力内にあるかどうかで判断する。 Note that the temperature and time of the storage process are not particularly limited. Moreover, the usage-amount of the raw material to be used can also be set suitably according to the technical common sense of those skilled in the art. For example, since the height of the container can be increased within a range where a water pressure of 200 kPa or less is applied to the bottom of the container, the production amount per time of the yeast-containing fermentation broth can be increased, and the production can be efficiently performed. It becomes possible. Note that the water pressure at the bottom is determined based on whether the water pressure calculated from the depth of the yeast-containing reservoir in the container is within a predetermined pressure.
　貯留工程における酵母含有発酵液中のプリン体含有量は、貯留条件や使用原料、装置によって変動するため特に設定されないが、例えば、１～１０ｍｇ／１００ｍＬ程度である。 The purine content in the yeast-containing fermentation broth in the storage step is not particularly set because it varies depending on storage conditions, raw materials used, and equipment, but is, for example, about 1 to 10 mg / 100 mL.
＜プリン体吸着剤添加工程＞
　プリン体吸着剤添加工程においては、酵母含有発酵液にプリン体吸着剤を添加する。 <Purine adsorbent addition process>
In the purine adsorbent addition step, the purine adsorbent is added to the yeast-containing fermentation broth.
　「プリン体」とは、一般には、遊離プリン塩基、プリンヌクレオシド、プリンヌクレオチド、及び高分子核酸をいう。ここで、プリン塩基とは、プリン（９Ｈ－イミダゾ〔４，５－ｄ〕ピリミジン）の誘導体の総称であり、アデニン、キサンチン、グアニン等を含む。プリンヌクレオシドとは、プリン塩基と糖の還元基とがＮ－グリコシド結合した配糖体化合物の総称であり、アデノシン、イノシン、グアノシン等を含む。プリンヌクレオチドとは、プリンヌクレオシドの糖部分がリン酸とエステルを作っている化合物の総称であり、アデニル酸、イノシン酸、グアニル酸等を含む。 “Purine” generally refers to free purine bases, purine nucleosides, purine nucleotides, and polymer nucleic acids. Here, the purine base is a generic name for purine (9H-imidazo [4,5-d] pyrimidine) derivatives and includes adenine, xanthine, guanine and the like. Purine nucleoside is a general term for glycoside compounds in which a purine base and a sugar reducing group are N-glycosidically bonded, and includes adenosine, inosine, guanosine and the like. Purine nucleotide is a generic name for compounds in which the sugar moiety of purine nucleoside forms an ester with phosphoric acid, and includes adenylic acid, inosinic acid, guanylic acid and the like.
　本発明においては、既存の種々のプリン体吸着剤を採用することができる。例えば、活性炭からなる吸着剤を用いてもよく、ゼオライトからなる吸着剤を用いてもよく、合成樹脂からなる吸着剤を用いてもよい。また、これらの吸着剤を一種単独で又は二種以上組み合わせて用いてもよい。吸着剤の添加方法は、公知の条件に従って行うことができる。また、吸着剤の使用量も、公知技術に従って、適宜設定することができる。 In the present invention, various existing purine adsorbents can be employed. For example, an adsorbent made of activated carbon may be used, an adsorbent made of zeolite may be used, or an adsorbent made of a synthetic resin may be used. These adsorbents may be used alone or in combination of two or more. The method for adding the adsorbent can be performed according to known conditions. Moreover, the usage-amount of adsorption agent can also be set suitably according to a well-known technique.
　前記方法により、プリン体吸着剤が添加された酵母含有発酵液が得られる。該液は吸着剤が添加されたものであれば特に限定はなく、該液中のプリン体含有量は特に設定されないが、例えば、０．１～１ｍｇ／１００ｍＬ程度である。 By the above method, a yeast-containing fermentation broth to which a purine adsorbent is added is obtained. The liquid is not particularly limited as long as an adsorbent is added, and the purine content in the liquid is not particularly set, but is, for example, about 0.1 to 1 mg / 100 mL.
＜液送工程＞
　本発明においては、プリン体吸着剤が添加された酵母含有発酵液を、次のようにしてろ過工程に液送する（液送工程を行う）。具体的には、プリン体吸着剤が添加された酵母含有発酵液を、配管を通じて特定の水圧でろ過機へ液送する。なお、配管は、その材質や全体長さ、太さ、形状は特に制限されず、公知技術に従って適宜設計することができる。 <Liquid feeding process>
In the present invention, the yeast-containing fermentation broth to which the purine adsorbent is added is fed to the filtration step as follows (the liquid feeding step is performed). Specifically, the yeast-containing fermentation broth to which the purine adsorbent is added is fed to a filter at a specific water pressure through a pipe. The material, overall length, thickness, and shape of the piping are not particularly limited, and can be appropriately designed according to a known technique.
　液送工程における水圧としては、５０ｋＰａ以上であればよく、好ましくは１００ｋＰａ以上、より好ましくは１５０ｋＰａ以上、さらに好ましくは２００ｋＰａ以上である。また、７００ｋＰａ以下であればよく、好ましくは６００ｋＰａ以下、より好ましくは５００ｋＰａ以下である。前記範囲内であれば、いずれの組み合わせによる範囲内の水圧で液送してもよい。例えば、本発明における水圧は、好ましくは５０ｋＰａ～７００ｋＰａであり、より好ましくは１００～６００ｋＰａであり、さらに好ましくは１５０～５００ｋＰａであり、よりさらに好ましくは２００～５００ｋＰａである。また、前記水圧とは、配管内の水圧のことを意味し、配管内に圧力計を敷設して測定することができる。圧力計は特に制限されず、公知のものを用いることができる。なお、配管には液送ポンプ、流量調整弁、流量計、差圧調整弁及びこれらの制御装置を選択して備えることができ、水圧は液送ポンプの出力と、配管内の流量などで適宜制御することができる。 The water pressure in the liquid feeding step may be 50 kPa or more, preferably 100 kPa or more, more preferably 150 kPa or more, and further preferably 200 kPa or more. Moreover, it may be 700 kPa or less, preferably 600 kPa or less, more preferably 500 kPa or less. If it is in the said range, you may liquid-feed with the water pressure in the range by any combination. For example, the water pressure in the present invention is preferably 50 kPa to 700 kPa, more preferably 100 to 600 kPa, still more preferably 150 to 500 kPa, and even more preferably 200 to 500 kPa. Moreover, the said water pressure means the water pressure in piping, and it can measure by installing a pressure gauge in piping. A pressure gauge in particular is not restrict | limited, A well-known thing can be used. The pipe can be equipped with a liquid feed pump, a flow rate adjustment valve, a flow meter, a differential pressure adjustment valve, and a control device for these. Can be controlled.
　前記のように特定の水圧で液送することで、プリン体吸着剤が添加された酵母含有発酵液中において、新たに麦芽などの穀類や酵母からプリン体が生じる可能性は極めて低い。また、前段階においても、酵母にかかるストレスが小さい貯留工程を経ることで、この液送工程でプリン体が放出される可能性はさらに低まる。本発明においては、プリン体吸着剤が添加された液を、比較的高い圧力で液送できることから、効率的な製造が可能となる。かかる圧力下で液送をしても、プリン体の生成が抑制できるメカニズムは不明であるが、高速ゆえに酵母同士が接触する可能性が低まり、オートリーゼ（自己消化）が起こりにくく、かつ、貯留工程で酵母にあまりストレスをかけていないことで更にその効果が奏されると推測される。ただし、これらの推測は、本発明を限定するものではない。なお、液送工程中の一部の箇所で上記水圧であれば本発明を使用したものとみなす。
　また、貯留工程の容器底部圧力の最大値（Ｐ１）と、ろ過工程への液送用配管内の水圧の最大値（Ｐ２）とが、以下の関係にあることが好ましい。
　好ましくは　　　　　　（Ｐ１）＜（Ｐ２）
　より好ましくは　　　　（Ｐ１）＜（Ｐ２）－１００ｋＰａ
　さらに好ましくは　　　（Ｐ１）＜（Ｐ２）－１４０ｋＰａ By liquid feeding at a specific water pressure as described above, the possibility that a purine body is newly generated from cereals such as malt or yeast in the yeast-containing fermented liquid to which the purine body adsorbent has been added is extremely low. Further, even in the previous stage, the possibility of purine bodies being released in the liquid feeding process is further reduced by passing through a storage process in which the stress on the yeast is small. In the present invention, since the liquid to which the purine adsorbent is added can be fed at a relatively high pressure, efficient production becomes possible. Although the mechanism that can suppress the formation of purine bodies is unknown even if liquid feeding is performed under such pressure, the possibility of yeasts coming into contact with each other because of high speed is low, and autolyse (self-digestion) hardly occurs, and It is estimated that the effect is further exerted by not applying much stress to the yeast in the storage step. However, these assumptions do not limit the present invention. In addition, if it is the said water pressure in the one part location in a liquid feeding process, it will be considered that this invention was used.
Moreover, it is preferable that the maximum value (P1) of the container bottom part pressure of a storage process and the maximum value (P2) of the water pressure in the piping for liquid feeding to a filtration process have the following relationship.
Preferably (P1) <(P2)
More preferably (P1) <(P2) -100 kPa
More preferably (P1) <(P2) −140 kPa
＜ろ過工程＞
　ろ過工程では、前記液送工程を経て送付されたプリン体吸着剤を含む酵母含有発酵液から、酵母や混濁物質の粒子等を取り除くことができれば特に限定はない。ろ過における条件は、一般に知られている条件を用いればよい。 <Filtration process>
In the filtration step, there is no particular limitation as long as the yeast and the turbid substance particles can be removed from the yeast-containing fermentation broth containing the purine adsorbent sent through the liquid feeding step. Conditions generally used for filtration may be used.
　ろ液のプリン体量は、液送工程中での増加はないことから、用いるプリン体吸着剤の種類や量によって一概には設定されないが、該プリン体吸着剤の性能に応じて低減されたものとなっている。具体的には、添加前の約１／１０量程度であり、例えば、好ましくは１ｍｇ／１００ｍＬ未満、より好ましくは０．５ｍｇ／１００ｍＬ未満、さらに好ましくは０．３ｍｇ／１００ｍＬ未満である。本発明においては、前記工程を行う以外に、所望の目的に応じて、創味成分などを調合して風味やうまみ等を調整してもよく(以下、単に調合工程という)、スピリッツ等を配合することもできる。 Since the amount of purine bodies in the filtrate does not increase during the liquid feeding process, it is not set unconditionally depending on the type and amount of the purine body adsorbent used, but was reduced according to the performance of the purine body adsorbent. It has become a thing. Specifically, it is about 1/10 amount before addition, for example, preferably less than 1 mg / 100 mL, more preferably less than 0.5 mg / 100 mL, and further preferably less than 0.3 mg / 100 mL. In the present invention, in addition to performing the above-described steps, according to the desired purpose, flavor ingredients and flavors may be adjusted by blending creative ingredients and the like (hereinafter simply referred to as a blending step), and spirits and the like are blended. You can also
＜調合工程＞
　本発明の発酵飲料の製造方法においては、前記貯留工程から後において、酵母含有発酵液に、さらに、香料、酸味料、甘味料、食物繊維、苦味料、色素、安定剤、炭酸ガス、水、醸造用アルコール、及びスピリッツからなる群より選ばれる一又は二以上を含有させて調合することができる。これらの配合量は、特に限定されず、当業者の技術常識に従って適宜設定することができる。 <Formulation process>
In the method for producing a fermented beverage according to the present invention, after the storage step, the yeast-containing fermented liquid is further added to a flavor, a sour agent, a sweetener, a dietary fiber, a bitter agent, a pigment, a stabilizer, carbon dioxide gas, water, One or two or more selected from the group consisting of alcohol for brewing and spirits can be contained and prepared. These compounding quantities are not specifically limited, According to the technical common sense of those skilled in the art, it can set suitably.
（香料）
　本明細書において、香料とは、食品の製造又は加工の過程で、香気を付与又は増強するために添加される添加物及びその製剤をいう。本発明においては、食品に添加することが認められているいずれの香料を用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。 (Fragrance)
In this specification, a fragrance | flavor means the additive added in order to provide or enhance a fragrance in the process of manufacture or processing of foodstuff, and its formulation. In this invention, you may use any fragrance | flavor recognized to add to foodstuffs, and can use it as needed in the range which does not inhibit the effect of this invention.
（酸味料）
　本明細書において、酸味料とは、食品の製造又は加工の工程で、酸味の付与又は増強による味覚の向上又は改善のために使用される食品添加物及びその製剤をいう。本発明においては、食品に添加することが認められているいずれの酸味料を用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。 (Acidulant)
In the present specification, the sour agent refers to food additives and preparations thereof used for improving or improving the taste by imparting or enhancing sourness in the production or processing of food. In the present invention, any acidulant approved to be added to foods may be used, and can be used as necessary within the range not impeding the effects of the present invention.
（甘味料）
　本明細書において、甘味料とは、飲食品に甘味を付与するために添加される添加物及びその製剤をいう。本発明においては、食品に添加することが認められているいずれの甘味料を用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。天然甘味料及び合成甘味料のいずれの高甘味度甘味料も使用することができ、例えば、ペプチド系甘味料、例えばネオテーム、アリテーム等；配糖体系甘味料、例えばステビア（ステビア抽出物およびステビアを酵素処理してブドウ糖を付加した酵素処理ステビア等のステビア誘導体及びステビアの甘味成分の中で最も甘味質のよいレバウディオサイドＡを含む）、カンゾウ抽出物等；ショ糖誘導体、例えばスクラロース等；合成甘味料、例えばアセスルファムＫ、サッカリン等が挙げられる。また、本発明に用いられる甘味料は、１つ又はそれ以上の組合せで用いてもよい。 (sweetener)
In this specification, a sweetener means the additive added in order to provide sweet taste to food-drinks, and its formulation. In the present invention, any sweetener that is permitted to be added to foods may be used, and can be used as necessary as long as the effects of the present invention are not hindered. Both high-intensity sweeteners, natural sweeteners and synthetic sweeteners, can be used, such as peptide-based sweeteners such as neotame, aritem, etc .; glycoside sweeteners such as stevia (stevia extract and stevia Stevia derivatives such as enzyme-treated stevia with enzyme treatment and glucose added, and rebaudioside A having the highest sweetness among the sweet components of stevia), licorice extract, etc .; sucrose derivatives such as sucralose; Synthetic sweeteners such as acesulfame K, saccharin and the like can be mentioned. Moreover, you may use the sweetener used for this invention in the combination of 1 or more.
（食物繊維）
　本明細書において、食物繊維とは、水に溶解し、かつ、酵母に資化されない、または資化されにくい性質をもつ食物繊維をいう。本発明においては、食品に添加することが認められているいずれの食物繊維を用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。例えば、難消化性デキストリン、ポリデキストロース、ガラクトマンナン、グア豆繊維、ペクチン、グルコマンナン、アルギン酸ナトリウム、水溶性トウモロコシ繊維、及びそれらの加水分解物などが挙げられる。これらを主成分として、好ましくは固形分換算重量で８０％以上、より好ましくは９０％以上含有する各種グレードの市販品を購入して用いることができる。形態としては、粉末または液状のものを用いることができる。主成分以外の成分としては、資化性糖や主成分の分解物などが含まれる。水溶性食物繊維としては、難消化性デキストリンまたはポリデキストロースが最も好ましい。 (Dietary fiber)
In this specification, dietary fiber refers to dietary fiber that dissolves in water and has the property of not being assimilated or not assimilated by yeast. In the present invention, any dietary fiber that is permitted to be added to food may be used, and can be used as necessary as long as the effects of the present invention are not hindered. Examples thereof include indigestible dextrin, polydextrose, galactomannan, gua bean fiber, pectin, glucomannan, sodium alginate, water-soluble corn fiber, and hydrolysates thereof. Commercially available products of various grades containing these as the main component, preferably 80% or more, more preferably 90% or more in terms of solid content, can be purchased and used. As a form, a powder or a liquid thing can be used. Components other than the main component include assimilable sugars and degradation products of the main component. As water-soluble dietary fiber, indigestible dextrin or polydextrose is most preferable.
　難消化性デキストリンとは、加熱処理したデンプンをアミラーゼで加水分解し、未分解物より難消化性成分を分取して脱塩、脱色して得られたものである。難消化性デキストリンを固形分換算重量で８０％以上、好ましくは９０％以上含有する、パインファイバーＣ（松谷化学工業社製）などの市販の難消化性デキストリンを使用することができる。難消化性デキストリンなどの水溶性食物繊維の添加量は、最終製品に求める健康感やコクの設計に基づいて、適宜設定することができる。水溶性食物繊維の性状としては、特に限定されるものではなく、粉末状でも液糖の状態でもよい。水溶性食物繊維の添加時期は、発酵の前、または後のいずれでもよいが、水溶性食物繊維の添加により発酵不良が懸念される場合には、発酵後に純度の高い水溶性食物繊維を添加することが好ましい。 The indigestible dextrin is obtained by hydrolyzing the heat-treated starch with amylase, separating the indigestible components from the undegraded product, and desalting and decoloring. Commercially indigestible dextrins such as Pine Fiber C (manufactured by Matsutani Chemical Co., Ltd.) containing the indigestible dextrin in a solid content weight of 80% or more, preferably 90% or more can be used. The amount of water-soluble dietary fiber added, such as indigestible dextrin, can be set as appropriate based on the sense of health required for the final product and the rich design. The properties of the water-soluble dietary fiber are not particularly limited, and may be in the form of powder or liquid sugar. The water-soluble dietary fiber may be added before or after the fermentation, but if there is a concern about poor fermentation due to the addition of the water-soluble dietary fiber, a highly pure water-soluble dietary fiber is added after the fermentation. It is preferable.
（苦味料）
　本明細書において、苦味料とは、飲食品に苦味を付与するために添加される添加物及びその製剤をいう。本発明においては、食品に添加することが認められているいずれの苦味料を用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。通常のビールや発泡酒の原料として用いられる苦味料を用いることができ、例えば、イソフムロン類や還元型イソフムロン類等が挙げられる。 (Bitter)
In this specification, a bittering agent means the additive added in order to provide bitterness to food-drinks, and its formulation. In the present invention, any bitterness that is permitted to be added to foods may be used, and can be used as necessary within a range that does not hinder the effects of the present invention. The bitterness used as a raw material of normal beer or happoshu can be used, and examples thereof include isohumulones and reduced isohumulones.
（色素）
　本明細書において、色素とは、飲食品に色を付与するために添加される添加物及びその製剤をいう。本発明においては、食品に添加することが認められているいずれの色素を用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。中でも、飲料に添加することから、水溶性の色素や親水性の高い色素を好適に用いることができる。また、ビール様の色調を得るために奏功する色素を好適に用いることが出来る。なかでも、それらの条件がそろったカラメル色素を好適に用いることができる。 (Dye)
In this specification, a pigment | dye means the additive added in order to provide color to food-drinks, and its formulation. In the present invention, any pigment that is recognized to be added to foods may be used, and can be used as necessary within a range that does not hinder the effects of the present invention. Especially, since it adds to a drink, a water-soluble pigment | dye and a highly hydrophilic pigment | dye can be used suitably. Moreover, the pigment | dye which succeeds in order to obtain a beer-like color tone can be used suitably. Of these, caramel dyes having these conditions can be suitably used.
（安定剤）
　本明細書において、安定剤とは、主として飲食品の安定化の目的で添加される添加物及びその製剤をいう。本発明においては、食品に添加することが認められているいずれの安定剤を用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。通常のビールや発泡酒の原料として用いられる泡安定剤を用いることができ、例えば、サポニンやキラヤニン等が挙げられる。また、通常の飲料の原料として用いられる分散安定剤を用いることができ、例えば、カラギナン、キサンタンガム等が挙げられる。 (Stabilizer)
In this specification, a stabilizer refers to an additive added mainly for the purpose of stabilizing foods and drinks and a preparation thereof. In the present invention, any stabilizer that is recognized to be added to food may be used, and can be used as necessary within a range that does not hinder the effects of the present invention. The foam stabilizer used as a raw material of normal beer or happoshu can be used, and examples thereof include saponin and kirayanin. Moreover, the dispersion stabilizer used as a raw material of a normal drink can be used, for example, carrageenan, xanthan gum, etc. are mentioned.
（炭酸ガス）
　本発明において、炭酸ガスは、酵母による発酵などにより本来的に酵母含有発酵液に含まれるものや、発酵飲料の製造工程のいずれかの段階で強制的に二酸化炭素を含有させたものであってもよい。本発明の発酵飲料における炭酸ガス（すなわち、二酸化炭素）の濃度は、特に限定されず、一般的に炭酸飲料として飲用される飲料における濃度であればよく、典型的には、２００～１２０００ｐｐｍ程度、より好ましくは、２５００～７５００ｐｐｍ程度である。強制的に炭酸ガスを含有させた液体を製造する方法としては、当業者に通常知られる方法を用いることができ、例えば、これらに限定されないが、加圧下で二酸化炭素を液体に溶解させてもよいし、ツーヘンハーゲン社のカーボネーターなどのミキサーを用いて配管中で液体と二酸化炭素とを混合してもよいし、また、二酸化炭素が充満したタンク中に液体を噴霧することにより二酸化炭素を液体に吸収させてもよいし、飲料用液体と炭酸水とを混合して炭酸飲料としてもよい。 (carbon dioxide gas)
In the present invention, carbon dioxide gas is originally contained in a yeast-containing fermentation broth by fermentation with yeast or the like, or carbon dioxide is forcibly contained in any stage of the fermented beverage production process. Also good. The concentration of carbon dioxide gas (that is, carbon dioxide) in the fermented beverage of the present invention is not particularly limited, and may be any concentration in a beverage that is generally drunk as a carbonated beverage, typically about 200 to 12000 ppm, More preferably, it is about 2500 to 7500 ppm. As a method for forcibly producing a liquid containing carbon dioxide gas, methods generally known to those skilled in the art can be used. For example, although not limited thereto, carbon dioxide can be dissolved in a liquid under pressure. It is also possible to mix the liquid and carbon dioxide in the pipe using a mixer such as a carbonator from Zuchenhagen, or carbon dioxide by spraying the liquid into a tank filled with carbon dioxide. May be absorbed in a liquid, or a drinkable liquid and carbonated water may be mixed to form a carbonated drink.
（水）
　調合に用いられる水としては、前述した酵母含有発酵液に用いられる水と同様のものを用いることができる。 (water)
As water used for preparation, the same water as that used for the yeast-containing fermentation broth described above can be used.
（醸造用アルコール）
　本明細書において、醸造用アルコールとは、飲食品に用いられるエタノールをいう。本発明においては、食品に添加することが認められているいずれの醸造用アルコールを用いてもよく、本発明の効果を妨げない範囲で必要に応じて用いることができる。 (Brewing alcohol)
In this specification, alcohol for brewing means ethanol used for food and drink. In the present invention, any alcohol for brewing that is permitted to be added to food may be used, and it can be used as necessary within the range not impeding the effects of the present invention.
（スピリッツ）
　本明細書において、スピリッツとは、麦、米、そばなどの穀物類や、サツマイモ、ジャガイモ、キャッサバといった芋類を原料として、麦芽または必要により酵素剤を用いて糖化し、酵母を用いて発酵させ、更に蒸留して得られる酒類をいい、本発明の効果を妨げない範囲で必要に応じて用いることができる。本発明では、原料の一部に麦を用いている麦スピリッツを好適に使用することができる。麦スピリッツの原料として用いられる麦とは、麦芽、麦麹、大麦、精白大麦、大麦エキス、大麦フレーク、小麦、ハト麦、ライ麦、エン麦などをいう。なかでも、麦として小麦を用いる小麦スピリッツが好ましい。 (Spirits)
In this specification, spirits are cereals such as wheat, rice, buckwheat and other cereals such as sweet potato, potato, cassava, saccharified using malt or, if necessary, an enzyme agent, and fermented using yeast. Further, it refers to alcoholic beverages obtained by further distillation, and can be used as necessary within the range not impeding the effects of the present invention. In the present invention, wheat spirits using wheat as a part of the raw material can be preferably used. The barley used as a raw material for the wheat spirits includes malt, wheat straw, barley, refined barley, barley extract, barley flakes, wheat, pigeons, rye, and oats. Among these, wheat spirits using wheat as wheat are preferable.
　スピリッツの製造において、蒸留方法や蒸留回数といった製造条件は特に限定されるものではない。小麦スピリッツを用いる場合、アルコール含有物を連続式蒸留機で蒸留したものを用いることができる。また、アルコール分が３６％以上としたものを好適に使用することができる。 In the production of spirits, the production conditions such as the distillation method and the number of distillations are not particularly limited. When using wheat spirits, what distilled the alcohol containing material with the continuous distillation machine can be used. Moreover, what made alcohol content 36% or more can be used conveniently.
　また、本発明においては、得られた発酵飲料は、容器詰め、殺菌工程などの通常の工程に付すことができる。容器入り飲料とする場合には、通常の発酵飲料の場合と同様に、ビン、缶、樽、又はＰＥＴボトル等の密封容器に充填することができる。 Moreover, in the present invention, the obtained fermented beverage can be subjected to normal processes such as container packing and sterilization processes. When it is set as a beverage in a container, it can be filled in a sealed container such as a bottle, a can, a barrel, or a PET bottle as in the case of a normal fermented beverage.
　かくして、本発明の製造方法により、極小量のプリン体量の発酵飲料を効率よく製造することができる。得られた発酵飲料のプリン体含有量は、好ましくは１ｍｇ／１００ｍＬ未満、より好ましくは０．５ｍｇ／１００ｍＬ未満、さらに好ましくは０．１ｍｇ／１００ｍＬ未満、さらに好ましくは０．０５ｍｇ／１００ｍＬ未満、よりさらに好ましくは０．００５ｍｇ／１００ｍＬ未満である。 Thus, the production method of the present invention makes it possible to efficiently produce a fermented beverage having a minimum amount of purine bodies. The purine content of the obtained fermented beverage is preferably less than 1 mg / 100 mL, more preferably less than 0.5 mg / 100 mL, still more preferably less than 0.1 mg / 100 mL, still more preferably less than 0.05 mg / 100 mL, more More preferably, it is less than 0.005 mg / 100 mL.
　本発明はまた、本発明の製造方法により製造された発酵飲料を提供する。 The present invention also provides a fermented beverage produced by the production method of the present invention.
（発酵飲料）
　本発明が提供する「発酵飲料」とは、穀類を原料の一部として使用し、発酵させた飲料をいい、望ましくは、麦、中でも麦芽を原料の一部として使用して製造したアルコール含有飲料をいう。具体的には、発泡酒、低アルコール麦芽発酵飲料（例えばアルコール分１％未満の麦芽発酵飲料）等をあげることができ、日本における酒税法上の酒類の分類上、発泡酒、リキュール類、スピリッツ類に分類される発酵麦芽飲料である。 (Fermented beverage)
The “fermented beverage” provided by the present invention refers to a beverage that has been fermented using cereals as part of the raw material, and preferably an alcohol-containing beverage produced using wheat, especially malt as part of the raw material. Say. Specific examples include Happoshu, low-alcohol malt fermented beverages (for example, malt fermented beverages with an alcohol content of less than 1%), etc. In terms of the classification of alcoholic beverages in Japan, Happoshu, liqueurs, spirits It is a fermented malt beverage classified as a kind.
　この場合において、本発明が提供する発酵飲料のアルコール分は、特に限定されないが、１～１５％（ｖ／ｖ）であることが望ましい。なかでも、ビールや発泡酒といった麦芽発酵飲料として消費者に好んで飲用されるアルコール濃度、すなわち、１～８％（ｖ／ｖ）の範囲であることが望ましい。 In this case, the alcohol content of the fermented beverage provided by the present invention is not particularly limited, but is preferably 1 to 15% (v / v). In particular, it is desirable that the alcohol concentration that consumers prefer to drink as malt fermented beverages such as beer and happoshu, that is, in the range of 1 to 8% (v / v).
　また、本発明により得られる「発酵飲料」において、「プリン体」の含量は、好ましくは１ｍｇ／１００ｍＬ未満、より好ましくは０．５ｍｇ／１００ｍＬ未満、さらに好ましくは０．１ｍｇ／１００ｍＬ未満、さらに好ましくは０．０５ｍｇ／１００ｍＬ未満、よりさらに好ましくは０．００５ｍｇ／１００ｍＬ未満である。 In the “fermented beverage” obtained according to the present invention, the content of “purine” is preferably less than 1 mg / 100 mL, more preferably less than 0.5 mg / 100 mL, still more preferably less than 0.1 mg / 100 mL, still more preferably. Is less than 0.05 mg / 100 mL, more preferably less than 0.005 mg / 100 mL.
　なお、本明細書において、発酵飲料や各工程における液中の「プリン体」の含量の測定は、特に限定されないが、例えばK.Kanekoらの方法（Nucleosides, Nucleotides and Nucleic Acids, 2014, 33: 439-444）に準じて行う。 In the present specification, the measurement of the content of “purine” in the fermented beverage and the liquid in each step is not particularly limited. For example, the method of K. Kaneko et al. 439-444).
　また、本発明により得られる「発酵飲料」においては、原料中の麦芽比率を高率とすることにより、糖質を低減しつつ、麦由来のオフフレーバーを抑制することができる。従って、前記観点から、酵母含有発酵液については、麦芽比率を５０％未満、特に麦芽比率を２５％未満とするのが好適である。麦芽の使用比率とは麦芽比率とも呼ばれるが、麦芽、米、トウモロコシ、コウリャン、バレイショ、デンプン、麦芽以外の麦、および糖類といった糖質原料中に占める麦芽の重量の比率をいう。例えば麦芽比率１００％のビールは、通常、オールモルトビールと称されるものである。 Moreover, in the “fermented beverage” obtained by the present invention, the off-flavor derived from wheat can be suppressed while reducing carbohydrates by increasing the malt ratio in the raw material. Therefore, from the above viewpoint, it is preferable for the yeast-containing fermentation broth to have a malt ratio of less than 50%, particularly a malt ratio of less than 25%. Although the malt use ratio is also called a malt ratio, it means the ratio of the weight of malt in the sugar raw materials such as malt, rice, corn, cucumber, potato, starch, wheat other than malt, and sugars. For example, beer with a malt ratio of 100% is usually called all-malt beer.
（エキス分の総量）
　また、本発明により得られる「発酵飲料」においては、エキス分の総量が０．４重量％以下となることが好ましい。本発明において、エキス分とは、麦芽、米、トウモロコシ、コウリャン、バレイショ、デンプン、麦芽以外の麦、及び糖類などの原料に由来して増減する、不揮発性の成分をいう。また、厳密にはホップや香料など、他の成分によっても増減する。エキス分の総量を調整する方法は特に限定されないが、例えば、原料として用いる麦芽などの麦の様な、エキス分をもたらす原料の量を調整する方法、中間製品を希釈する方法などが挙げられる。本明細書における「エキス分の総量」は、飲料のアルコール度数が０．００５％以上の場合、日本の酒税法におけるエキス分、すなわち、温度１５度の時において原容量１００立方センチメートル中に含有する不揮発性成分のグラム数をいう。 (Total amount of extract)
Moreover, in the “fermented drink” obtained by the present invention, the total amount of the extract is preferably 0.4% by weight or less. In the present invention, the extract component refers to a non-volatile component that increases and decreases from raw materials such as malt, rice, corn, cucumber, potato, starch, wheat other than malt, and sugars. Strictly speaking, it may be increased or decreased by other components such as hops and fragrances. The method for adjusting the total amount of the extract is not particularly limited, and examples thereof include a method for adjusting the amount of a raw material that produces an extract, such as malt used as a raw material, and a method for diluting an intermediate product. The “total amount of extract” in the present specification refers to the extract in the Japanese liquor tax law when the alcohol content of the beverage is 0.005% or more, that is, the nonvolatile content contained in the original capacity of 100 cubic centimeters at a temperature of 15 degrees. The number of grams of sex ingredient.
　以下に、実施例により本発明を具体的に説明するが、本発明はこれら実施例によってなんら限定されるものではない。 Hereinafter, the present invention will be specifically described by way of examples. However, the present invention is not limited to these examples.
（実施例１）
　当業者に周知の方法にて粉砕した欧州産二条大麦麦芽２０ｔに水８０ｔを加え、６５℃にて１００分間糖化を行った。同温度にて麦汁ろ過した後、この麦汁に、麦芽比率が２５％未満になるように、純度約７５％の麦芽糖を含む市販のシロップ（ＭＲ７５０：昭和産業社製）を添加して加水・攪拌し、ホップ約１００ｋｇを添加して９０分間煮沸した。１０℃に冷却後、ビール下面醸造用酵母約３００ｋｇを加え（密度１，００８ｋｇ／ｍ３）、約２週間、液深１６ｍのタンク（タンク底部圧力１５８ｋＰａ）で発酵させたのち、半日間静置し、酵母含有発酵液とした（酵母含有発酵液のプリン体含有量３ｍｇ／１００ｍＬ）。 (Example 1)
80t of water was added to 20t of European Nijo barley malt ground by a method well known to those skilled in the art, and saccharification was performed at 65 ° C for 100 minutes. After filtering the wort at the same temperature, a commercially available syrup (MR750: manufactured by Showa Sangyo Co., Ltd.) containing maltose having a purity of about 75% is added to the wort so that the malt ratio is less than 25%.・ Stirring, adding about 100 kg of hops and boiling for 90 minutes. After cooling to 10 ° C., add about 300 kg of beer bottom brewing yeast (density 1,008 kg / m 3 ), ferment in a 16 m deep tank (tank bottom pressure 158 kPa) for about 2 weeks, and then leave it for half a day. And a yeast-containing fermentation broth (purine body content 3 mg / 100 mL of the yeast-containing fermentation broth).
　得られた酵母含有発酵液に、活性炭（「白鷺」、武田薬品工業社製）を酵母含有発酵液当たり、活性炭２質量％となる量を添加し、配管を通して水圧５００ｋＰａで、ろ過機に酵母含有麦芽発酵液を液送し、ろ過を行った（ろ液のプリン体含有量０．１５ｍｇ／１００ｍＬ）。なお、液送前の酵母含有発酵液の一部を抜き取り、該発酵液当たり活性炭２質量％を添加し２０分間攪拌した後の液中のプリン体含有量は０．１５ｍｇ／１００ｍＬであった。この際、エキス分が０．４重量％となるよう調整するとともに、醸造アルコール、香料、酸味料、炭酸ガスなどで最終調整し、無菌的に缶に充填して缶入りの飲料とした。 To the obtained yeast-containing fermentation broth, activated carbon (“Shirakaba”, manufactured by Takeda Pharmaceutical Co., Ltd.) is added in an amount of 2% by mass of activated carbon per yeast-containing fermentation broth, and the yeast is contained in the filter at a water pressure of 500 kPa through the pipe. The malt fermentation broth was fed and filtered (purine content in the filtrate was 0.15 mg / 100 mL). In addition, the purine body content in the liquid after extracting a part of yeast-containing fermentation liquid before liquid feeding, adding 2 mass% of activated carbon per this fermented liquid, and stirring for 20 minutes was 0.15 mg / 100 mL. At this time, the extract content was adjusted to 0.4% by weight, and final adjustment was made with brewed alcohol, flavoring agent, acidulant, carbon dioxide gas, etc., and aseptically filled into a can to obtain a canned beverage.
　得られた缶入り飲料のプリン体含量は、実測値で０．００３５ｍｇ／１００ｍＬであり、開封して飲用したところ、ビールらしい風味の感じられる麦芽発酵飲料が得られた。 The purine content of the obtained canned beverage was 0.0035 mg / 100 mL in actual measurement, and when it was opened and drunk, a malt fermented beverage with a beer-like flavor was obtained.
（実施例２）
　実施例１と同様にして得られた酵母含有発酵液（酵母含有発酵液のプリン体含有量３ｍｇ／１００ｍＬ）に、活性炭（「白鷺」、武田薬品工業社製）を酵母含有発酵液当たり、活性炭２質量％となる量を添加し、配管を通して水圧３００ｋＰａで、ろ過機に酵母含有麦芽発酵液を液送し、ろ過を行った（液送前の液のプリン体含有量０．１５ｍｇ／１００ｍＬ、ろ液のプリン体含有量０．１５ｍｇ／１００ｍＬ）。この際、エキス分が０．４重量％となるよう調製するとともに、醸造アルコール、香料、酸味料、炭酸ガスなどで香味の調整を行った。 (Example 2)
To the yeast-containing fermentation broth obtained in the same manner as in Example 1 (purine body content 3 mg / 100 mL of the yeast-containing fermentation broth), activated carbon (“Shirakaba”, manufactured by Takeda Pharmaceutical Co., Ltd.) was added to the yeast-containing fermentation broth. An amount of 2% by mass was added, and the yeast-containing malt fermentation broth was fed to the filter at a water pressure of 300 kPa through the pipe and filtered (purine content 0.15 mg / 100 mL in the liquid before feeding, Purine body content of filtrate 0.15 mg / 100 mL). At this time, the extract content was adjusted to 0.4% by weight, and the flavor was adjusted with brewed alcohol, fragrance, acidulant, carbon dioxide and the like.
　最後に、大麦スピリッツを４：１０００となるように混合した後、濾過を行った。得られた麦芽発酵飲料を無菌的に缶に充填して、缶入りの飲料とした。 Finally, barley spirits were mixed at 4: 1000 and then filtered. The obtained malt fermented beverage was aseptically filled into a can to obtain a canned beverage.
　得られた缶入り飲料のプリン体含量は、実測値で０．００３１ｍｇ／１００ｍＬであり、開封して飲用したところ、ビールらしい風味の感じられる麦芽発酵飲料が得られた。 The pudding content of the obtained canned beverage was 0.0031 mg / 100 mL in actual measurement, and when opened and drunk, a malt fermented beverage with a beer-like flavor was obtained.
　本発明により、プリン体が低減された発酵飲料を安定的に製造することができることが明らかになった。 It has been clarified that the present invention can stably produce a fermented beverage with reduced purine bodies.
　本発明により得られる発酵飲料は、安定してプリン体が低減されたものであることから、嗜好品として消費者を満足させることができるものである。 Since the fermented beverage obtained by the present invention has a reduced purine body stably, it can satisfy consumers as a favorite product.
Ｓ１　貯留工程
Ｓ２　プリン体吸着剤添加工程
Ｓ３　液送工程
Ｓ４　調合工程
Ｓ５　ろ過工程 S1 storage process S2 purine body adsorbent addition process S3 liquid feeding process S4 preparation process S5 filtration process

Claims (11)

  1. 　穀類、ホップ、酵母、及び水を含有する原料を発酵させた酵母含有発酵液にプリン体吸着剤を添加するプリン体吸着剤添加工程、前記プリン体吸着剤が添加された酵母含有発酵液を５０ｋＰａ～７００ｋＰａの水圧でろ過機へ液送する液送工程、並びに前記液送された液をろ過するろ過工程を含む、発酵飲料の製造方法。 Purine adsorbent addition step of adding a purine adsorbent to a yeast-containing fermented liquor fermented with cereals, hops, yeast, and water-containing raw material, and 50 kPa of the yeast-containing fermented liquid added with the purine adsorbent A method for producing a fermented beverage, comprising a liquid feeding step of feeding liquid to a filter at a water pressure of ˜700 kPa, and a filtration step of filtering the liquid fed.
  2. 　穀類が麦芽を含有し、酵母含有発酵液の麦芽比率が５０％未満である、請求項１に記載の製造方法。 The production method according to claim 1, wherein the cereal contains malt and the malt ratio of the yeast-containing fermentation broth is less than 50%.
  3. 　穀類が麦芽を含有し、酵母含有発酵液の麦芽比率が２５％未満である、請求項１又は２に記載の製造方法。 The production method according to claim 1 or 2, wherein the cereal contains malt and the yeast-containing fermentation broth has a malt ratio of less than 25%.
  4. 　発酵飲料のエキス分の総量が０．４重量％以下である、請求項１～３のいずれか一項に記載の製造方法。 The production method according to any one of claims 1 to 3, wherein a total amount of the extract of the fermented beverage is 0.4% by weight or less.
  5. 　さらに、プリン体吸着剤添加工程の前に、酵母含有発酵液を容器の底部に２００ｋＰａ以下の圧力がかかる条件下で容器内に貯留する貯留工程を含む、請求項１～４のいずれか一項に記載の製造方法。 The method further comprises a storage step of storing the yeast-containing fermentation broth in the container under a condition where a pressure of 200 kPa or less is applied to the bottom of the container before the purine adsorbent addition step. The manufacturing method as described in.
  6. 　貯留工程の容器底部圧力の最大値（Ｐ１）と、液送工程での液送用配管内の水圧の最大値（Ｐ２）とが、以下の関係にある、請求項５に記載の製造方法。
    　　　　　　　（Ｐ１）＜（Ｐ２）     The manufacturing method according to claim 5, wherein the maximum value (P1) of the container bottom pressure in the storage process and the maximum value (P2) of the water pressure in the liquid feeding pipe in the liquid feeding process have the following relationship.
    (P1) <(P2)
  7. 　貯留工程から後において、酵母含有発酵液に、さらに、香料、酸味料、甘味料、食物繊維、苦味料、色素、安定剤、炭酸ガス、水、醸造用アルコール、及びスピリッツからなる群より選ばれる一又は二以上を含有させて調合する調合工程を含む、請求項５又は６に記載の製造方法。 After the storage step, the yeast-containing fermented liquid is further selected from the group consisting of flavors, acidulants, sweeteners, dietary fibers, bitters, pigments, stabilizers, carbon dioxide, water, alcohol for brewing, and spirits. The manufacturing method of Claim 5 or 6 including the preparation process which contains one or two or more and mix | blends.
  8. 　水が、水道水及び／又は水道水処理水を含む、請求項１～７のいずれか一項に記載の製造方法。 The production method according to any one of claims 1 to 7, wherein the water comprises tap water and / or treated tap water.
  9. 　発酵飲料のプリン体の含有量が１ｍｇ／１００ｍＬ未満である、請求項１～８のいずれか一項に記載の製造方法。 The production method according to any one of claims 1 to 8, wherein the content of purine bodies in the fermented beverage is less than 1 mg / 100 mL.
  10. 　発酵飲料のアルコール度数が１～１５％である、請求項１～９のいずれか一項に記載の製造方法。 The production method according to any one of claims 1 to 9, wherein the alcohol content of the fermented beverage is 1 to 15%.
  11. 　請求項１～１０のいずれか一項に記載の製造方法によって製造された、発酵飲料。 A fermented beverage produced by the production method according to any one of claims 1 to 10.
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JP2021141838A (en) * 2020-03-11 2021-09-24 サントリーホールディングス株式会社 Beer taste beverage
JP7573975B2 (en) 2020-03-11 2024-10-28 サントリーホールディングス株式会社 Beer-flavored beverage and its manufacturing method

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