WO2019146160A1 - Fermented malt beverage producing method and fermented malt beverage - Google Patents

Fermented malt beverage producing method and fermented malt beverage Download PDF

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Publication number
WO2019146160A1
WO2019146160A1 PCT/JP2018/036073 JP2018036073W WO2019146160A1 WO 2019146160 A1 WO2019146160 A1 WO 2019146160A1 JP 2018036073 W JP2018036073 W JP 2018036073W WO 2019146160 A1 WO2019146160 A1 WO 2019146160A1
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malt
less
raw material
mass
yeast
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PCT/JP2018/036073
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French (fr)
Japanese (ja)
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岡田　行夫
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サッポロホールディングス株式会社
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C11/00—Fermentation processes for beer
    • 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
    • C12C5/00—Other raw materials for the preparation of beer
    • 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 method for producing a malt fermented beverage and a malt fermented beverage.
  • Patent Document 1 describes a malt-fermented beverage obtained by fermenting malt with yeast, wherein the bitterness value, the content of sugars such as glucose, sucrose, maltose, isomaltose, and trisaccharides satisfy a predetermined relationship.
  • a malt fermented beverage characterized by the present invention is disclosed.
  • Patent No. 5717226 gazette
  • the present inventors have found that in the malt fermented beverage, particularly in the flavor, the mouthfeel and texture still have room for improvement.
  • An object of the present invention is to provide a method for producing a malt-fermented beverage with improved mouthfeel and texture.
  • the process for producing a beer-taste beverage according to the present invention is a process for producing a malt-fermented beverage, which comprises using a raw material containing malt and feed water to obtain a pre-fermentation solution, and a fermentation process for fermenting the pre-fermentation solution with yeast.
  • the yeast has isomaltose utilization and glucose repression is released.
  • the malt fermented drink in which the mouthfeel and the creaking were improved can be obtained.
  • the said manufacturing method does not need to perform enzyme addition in a fermentation process.
  • the ratio of the amount of used water to the amount of used raw material may be 4.0 or more. In this case, the mouthfeel and texture of the malt-fermented beverage are further improved, and the carbohydrate content is further reduced.
  • the ratio of malt in the raw material may be 50% by mass or more, and may be 50% by mass or more and less than 67% by mass. In this case, the mouthfeel and texture of the malt-fermented beverage obtained by the production method are further improved.
  • the present invention also provides that the proportion of malt in the raw material is 67% by mass to 100% by mass, the alcohol content is 4 v / v% or more, and glucose, sucrose, maltose, isomaltose, maltotriose, panose and iso
  • the present invention relates to a malt-fermented beverage (first malt-fermented beverage), wherein the total content of maltotriose is 900 mg / L or less.
  • the present invention also provides that the proportion of malt in the raw material is 50% by mass or more and less than 67% by mass, the alcohol content is 4 v / v% or more, and glucose, sucrose, maltose, isomaltose, maltotriose, panose and iso
  • the present invention relates to a malt-fermented beverage (second malt-fermented beverage), wherein the total content of maltotriose is 450 mg / L or less.
  • the present invention also relates to a glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose having a ratio of malt in the raw material of less than 50% by mass and an alcohol content of 4 v / v% or more.
  • the present invention relates to a malt-fermented beverage (third malt-fermented beverage) whose total content is 150 mg / L or less.
  • the first, second and third malt fermented beverages are improved in mouthfeel and texture because the ratio of malt in the raw material, the alcohol content, and the total content of predetermined saccharides are within the specific range.
  • the method for producing a malt-fermented beverage includes a feeding step of obtaining a pre-fermentation solution using a raw material containing malt and feed water, and a fermentation step of fermenting the pre-fermentation solution with yeast.
  • yeast has isomaltose utilization and glucose suppression is cancelled
  • a malt-fermented beverage means a beverage produced by fermentation using malt as a part of the raw material.
  • the malt fermented beverage may be an alcoholic beverage or a non-alcoholic beverage.
  • Non-alcohol means that alcohol is not substantially contained.
  • alcohol means ethanol unless otherwise stated.
  • the malt fermented beverage is preferably an alcoholic beverage.
  • alcoholic malt fermented beverages include those classified into beer, low-malt beer, other brewed liquors, and liqueurs under the Japan Liquor Tax Law (Law No. 6, February 28, 1955).
  • Be The alcohol content of the alcoholic malt fermented beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, or 5 v / v% or more.
  • the upper limit of the alcohol content of malt fermented beverages is, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, It may be 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, or 3 v / v% or less.
  • the alcohol content of the non-alcohol malt fermented beverage may be, for example, less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and 0.005 v / v. It may be less than v% (0.00 v / v%).
  • the alcohol content of the non-alcohol beer-taste beverage may be 0.1 v / v% or more, 0.3 v / v% or more, or 0.5 v / v% or more.
  • the malt fermented beverage according to the present embodiment may be effervescent or non-effervescent.
  • the beer-taste beverage according to the present embodiment is preferably foamable.
  • the foamability means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2 ) or more
  • the non-foaming property means that the gas pressure at 20 ° C. is 0.049 MPa (0 .5 less than 5 kg / cm 2 ).
  • the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ) or about 0.235 MPa (2.4 kg / cm 2 ).
  • a pre-fermentation solution is obtained using a malt-containing material and a charging water. That is, the charging step is a step of preparing a pre-fermentation solution used for fermentation.
  • the raw material containing malt may be mixed with water, or after the raw material containing malt is mixed with water, the raw material containing malt may be subjected to saccharification, and after the saccharification, further filtration, Boiling, precipitation, cooling, etc. may be performed.
  • preparation water means the water used at a preparation process.
  • the proportion of malt in the raw material may be 50% by mass or more.
  • the proportion of malt in the raw material may be less than 67% by mass, 66% by mass or less, less than 65% by mass, 60% by mass or less, or 55% by mass or less.
  • the proportion of malt in the raw material may be 50% by mass or more and less than 67% by mass.
  • a raw material here refers to things other than water, hop, and an enzyme (enzyme agent) among all the raw materials used for manufacture of malt fermented drinks.
  • Malt can be obtained by germinating wheat.
  • the wheat may be, for example, barley, wheat, rye, oats, oats, pigeons, oats and the like, preferably barley.
  • Malt contains malt extract.
  • the malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.
  • the raw material may contain barley raw materials other than malt.
  • barley raw materials other than malt include barley such as barley, wheat, rye, oats, oats, oats, oats, oats, oats, oats, oats, oats, oats, oats, and the like.
  • the barley extract is obtained by extracting a barley extract fraction containing sugar and nitrogen from barley.
  • a barley raw material other than malt one species may be used alone, or two or more species may be used in combination.
  • the raw material may contain saccharides (carbohydrate raw materials).
  • the saccharides (carbohydrate raw materials) are not particularly limited as long as they are "Saccharides” as defined in Article 3 of the Liquor Tax Act dated June 25, 1999 and Liquor Administration Related Laws and Regulations, etc.
  • the saccharide may be at least one selected from the group consisting of monosaccharides, disaccharides and trisaccharides, and may further contain tetrasaccharides or more saccharides. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like.
  • disaccharides include sucrose, lactose, maltose (maltose), isomaltose, trehalose, cellobiose and the like.
  • trisaccharides include maltotriose, isomaltotriose, raffinose and the like.
  • sugars having four or more sugars include stachyose and maltotetraose.
  • the form of the saccharide may be, for example, a powder, a granule, a paste, a liquid or the like.
  • the liquid sugar may be, for example, liquid sugar such as glucose fructose sugar, fructose glucose sugar, high fructose sugar, sugar mixed isomerization sugar and the like.
  • the sugar may be granulated sugar or white sucrose.
  • the raw material may contain other raw materials than those described above.
  • Raw materials other than the above may be, for example, cereals such as corn, rice, kolyan etc., potato such as potato, sweet potato etc., plant materials such as beans, etc. and may be starch raw materials such as starch, grits etc.
  • Fruit It may be (dried fruits or boiled fruits, or containing concentrated juice), or a flavor (a certain flavor such as coriander).
  • the ratio of used amount of feed water to used amount of raw material is preferably 2 or more.
  • the ratio of the use amount of the feed water to the use amount of the raw material may be 4.0 or more, 6.0 or more, or 6.5 or more, or 10 or less, from the viewpoint of improvement in mouthfeel and texture. It may be 8 or less.
  • an enzyme in the charging step it is preferable to add an enzyme in the charging step.
  • the enzyme added in the charging step may be a polysaccharide degrading enzyme, a proteolytic enzyme or the like, and is preferably a polysaccharide degrading enzyme.
  • the polysaccharide degrading enzyme added in the charging step may be one type or a plurality of different types, and is preferably a plurality of different types.
  • the sugar content in the malt fermented beverage can be efficiently reduced by adding the polysaccharide degrading enzyme in the charging step.
  • the timing for adding the enzyme is before boiling in order to allow the enzyme to sufficiently act.
  • enzymes added in the charging step include glucoamylase, ⁇ -amylase, ⁇ -amylase, pullulanase, ⁇ -glucosidase, cellulase, protease, lipase and the like.
  • Enzymes such as ⁇ -amylase may be contained in plant raw materials such as wheat, beans and potatoes, but in the production method according to this embodiment, each of the above enzymes is a plant raw material or sugar as a raw material. In addition to the quality raw material, it may be added separately as a foreign enzyme.
  • the addition of the enzyme may be performed at one time or may be divided into multiple times.
  • the plurality of enzymes may be added at once or separately in any order.
  • the pre-fermentation solution prepared in the preparation process is fermented by yeast.
  • yeast is added to carry out alcohol fermentation. More specifically, the pre-fermentation solution is inoculated with yeast and fermented to obtain a post-fermentation solution containing an alcohol produced by the yeast.
  • a yeast having isomaltosis utilization is used.
  • the isomaltose-utilizing yeast is released from glucose repression.
  • the isomaltose-utilizing yeast can be obtained, for example, by screening using isomaltose utilization as an index.
  • the isomaltose-utilizing yeast may be, for example, a commercially available yeast (for example, brewer's yeast, wine yeast, or baker's yeast) having isomaltose assimilability.
  • the yeast in which glucose repression is released can be obtained by screening using 2-deoxyglucose (2-DG) tolerance as an index. More specifically, for example, according to a known method (for example, Masako Mase et al., "Breeding of flowering yeast for bread", Research Report 2014, Aichi Industrial Science and Technology Center, p82-83), the 2-DG concentration is 0 A glucose derepressed yeast can be obtained by gradually increasing from .02% to a maximum of 0.5%.
  • 2-DG 2-deoxyglucose
  • sugars that may be contained in the post-fermentation solution include disaccharides such as sucrose, maltose and isomaltose, and trisaccharides such as maltotriose, panose and isomaltotriose.
  • Isomaltose is a disaccharide in which two glucose molecules are linked by an ⁇ -1, 6 bond, and a saccharide having an ⁇ -1, 6 bond such as isomaltose is a yeast usually used for the production of malt fermented beverages (eg And (beer yeast) may remain in the post-fermentation solution without assimilation. Even when isomaltose-utilizing yeast is used in the fermentation process, due to glucose suppression, in the presence of glucose, carbohydrates having ⁇ 1,6-bond such as isomaltose may not be assimilated.
  • the isomaltose-utilizing yeast used in the production method of the present embodiment is released from glucose suppression, it is possible to assimilate isomaltose and the like even in the presence of glucose. That is, by using the isomaltose-utilizing yeast in which the glucose suppression has been released in the fermentation step, the isomaltose and the like are assimilated to reduce the carbohydrate content in the liquid after fermentation.
  • microorganisms With glucose suppression (glucose effect), microorganisms generally show the best growth when glucose is used as a carbon source, and the productivity of enzymes and the like also increases, but due to the presence of glucose in the culture medium, It means that the expression of enzymes involved in the fermentation of saccharides is suppressed and the productivity is significantly reduced.
  • a microorganism having an enzyme that receives such glucose repression is subjected to mutation treatment to introduce a mutation into a gene related to glucose repression, or cause a defect or a decrease in the expression of the gene. It is to obtain the property that the enzyme is highly expressed even in the presence of glucose.
  • the temperature for fermentation by yeast can be the fermentation temperature in a normal malt fermented beverage, and can be, for example, 0 to 40.degree.
  • the fermentation time can be appropriately adjusted according to the desired properties of the malt fermented beverage.
  • further ripening may be performed. Aging can be performed by maintaining the fermented solution after fermentation at a predetermined temperature for a predetermined time. Aging can precipitate unwanted matter in the fermented solution to remove turbidity and improve flavor.
  • the alcohol content (alcohol content) contained in the post-fermentation solution can be, for example, 1 to 20 v / v%, may be 1 to 10 v / v%, or 3 to 10 v / v%.
  • the alcohol content can be lowered by appropriately adjusting the fermentation conditions such as shortening the fermentation time in the fermentation process or lowering the fermentation temperature.
  • the alcohol content can be made less than 1 v / v% by appropriately diluting the after-fermentation solution having an alcohol content of 1 to 20 v / v%.
  • enzyme addition may or may not be performed. In the production method according to the present embodiment, it is preferable not to perform enzyme addition.
  • the manufacturing method of the malt fermented drink which concerns on this embodiment can apply the method similar to the manufacturing method of a well-known malt fermented drink except using the above-mentioned yeast.
  • Hops may be used in the production of malt fermented beverages. By using hops, it is possible to impart beer-like flavor to malt fermented beverages.
  • hop pellet, hop extract and the like can be used as the hop.
  • Hops may be processed hops such as low hops, hexahops, tetrahops, and isopinated hop extracts.
  • the addition of hops and the like may be performed in any of the charging step, the fermentation step, and the post-fermentation step, and may be performed multiple times. When filtration and boiling are performed in the charging step, it is preferable to be added before filtration and boiling. Examples of the method for adding hops include, but are not limited to, kettle hopping, late hopping, and dry hopping.
  • Kettle hopping means feeding hops during the temperature rise of the pre-fermentation solution or in the early stage of boiling
  • late hopping means feeding hops near the end of boiling.
  • dry hopping refers to feeding of hops after the start of the fermentation process.
  • the processed hop products may be low hops, hexahops, tetrahops, isopinated hop extracts and the like.
  • the post-fermentation solution may be subjected to a predetermined treatment to finally obtain a malt-fermented beverage.
  • the post-fermentation step include filtration of the post-fermentation solution obtained in the fermentation step (corresponding to so-called primary filtration). By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation solution.
  • microfiltration so-called secondary filtration
  • secondary filtration bacteria, residual yeast and the like can be removed from the solution after fermentation.
  • sterilization may be performed by heating the liquid after fermentation. Primary filtration, secondary filtration, and heating in the post-fermentation process can be carried out in general equipment used in producing a malt-fermented beverage.
  • the post-fermentation step also includes the step of filling the malt fermented beverage in a container such as a bottle or a can. If the malt fermented beverage produced is non-foaming or if the foamability is not sufficient, the desired foamability may be imparted by addition of carbon dioxide gas-containing water or carbonation.
  • an alcohol in addition to the alcohol obtained by fermenting the raw material, an alcohol may be further added as needed.
  • the alcohol to be added may be a drinking alcohol, and the type, production method, raw materials, etc. are not limited. For example, various spirits such as shochu, brandy and vodka, alcohols for raw materials and the like can be added singly or in combination of two or more.
  • concentration of alcohol obtained by fermenting the raw material when the concentration of alcohol obtained by fermenting the raw material is high, it may be diluted to have a desired alcohol content, if necessary.
  • the above-mentioned method can also be said to be a method for improving the mouthfeel and texture of malt fermented beverages.
  • the first, second and third fermented malt beverages described below are provided.
  • the first malt fermented beverage has a ratio of malt in the raw material of 67% by mass to 100% by mass, an alcohol content of 4 v / v% or more, sucrose, maltose, isomaltose, maltotriose, panose and The total content of isomaltotriose is 900 mg / L or less.
  • the second malt fermented beverage has a ratio of malt in the raw material of 50% by mass to less than 67% by mass, an alcohol content of 4 v / v% or more, sucrose, maltose, isomaltose, maltotriose, panose and The total content of isomaltotriose is 450 mg / L or less.
  • the third malt fermented beverage has a ratio of malt in the raw material of less than 50% by mass, an alcohol content of 4 v / v% or more, and glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomalto The total content of triose is 150 mg / L or less.
  • the first, second and third malt fermented beverages have improved mouthfeel and texture.
  • sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose can be measured, for example, by the following method using HPLC.
  • As an internal standard solution 2500 mg / l myo-inositol (50% acetonitrile solution) is used. This measurement sample is measured under the following HPLC conditions.
  • the glucose content can be measured using HPLC, for example, under the following conditions.
  • HPLC measurement conditions Column: Shim-Pack SCR-102H Mobile phase: Ultra pure water flow rate: 0.6 mL / min Temperature: 80 ° C Detector: RID
  • the first, second and third malt fermented beverages can be obtained, for example, by the above-mentioned method for producing a malt fermented beverage.
  • the alcohol content of the first, second and third malt fermented beverages may be 4 v / v% or more, and may be 5 v / v%.
  • the upper limit of the alcohol content may be the same as that exemplified above.
  • the ratio of malt in the raw material is 67% by mass or more and 100% by mass or less, and 80% by mass or more and 100% by mass or less, 90% by mass or more and 100% by mass or 100% by mass. You may
  • the total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 900 mg / L or less, 850 mg / L or less, 830 mg / L or less, 820 mg / L It may be L or less, or 790 mg / L or less, and may be 100 mg / L or more.
  • the total content of these saccharides can be adjusted by, for example, the type and amount of use of the raw material.
  • the total content of the saccharides can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material (the ratio of the amount of hot water).
  • the content of isomaltose in the first malt fermented beverage may be 540 mg / L or less, or 530 mg / L or less, and may be 20 mg / L or more.
  • the carbohydrate content of the first malt fermented beverage may be less than 1.5 g / 100 ml, less than 1.25 g / 100 ml, or less than 1.0 g / 100 ml, “zero carbohydrate” in the nutrition labeling standard, That is, it may be less than 0.5 g / 100 ml.
  • the sugar content may be 0.5 g / 100 ml or more, and may be 1.0 g / 100 ml or more.
  • the sugar content can be adjusted by the type and amount of use of the raw material and the like. For example, the sugar content can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material.
  • Carbohydrate in the present specification refers to carbohydrate based on the nutrition labeling standard of food (notice No. 176 of Ministry of Health, Labor and Welfare, 2003). Specifically, carbohydrates refer to foods from which proteins, lipids, dietary fibers, ash, water and alcohol have been removed. Also, the amount of carbohydrates in the food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, water and alcohol from the mass of the food. The amounts of protein, lipid, ash, water and alcohol are measured, for example, by the following method. The amount of protein can be measured, for example, by the total nitrogen (protein) quantification method by SUMIGRAPH NC-220F manufactured by Sumika Chemical Analysis Service.
  • the amount of lipid can be measured, for example, by ether extraction method, chloroform / methanol mixed solution extraction method, Gelbel method, acid decomposition method or Resegotlieve method.
  • the amount of ash can be measured by a method using a thermogravimetric analyzer TGA 701 (LECO), a magnesium acetate addition incineration method, a direct incineration method or a sulfuric acid addition incineration method.
  • the alcohol content can be measured, for example, by using an oscillating density / specific gravity / densitometer DMA 4500M manufactured by Anton Paar.
  • the moisture can be measured, for example, with a thermogravimetric analyzer TGA 701 manufactured by LECO.
  • the amount of dietary fiber can be determined, for example, by the pro-ski method.
  • the ratio of malt in the raw material is 50% by mass or more and less than 67% by mass, 50% by mass or more and 66% by mass or less, 50% by mass or more and 60% by mass or 50% by mass or more 55 It may be at most mass%.
  • the total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 450 mg / L or less, 350 mg / L or less, 250 mg / L or less,
  • the total content of these saccharides which may be 200 mg / L or less, or 180 mg / L or less, and may be 50 mg / L or more can be adjusted, for example, according to the type and amount of use of the raw material.
  • the total content of the saccharides can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material (the ratio of the amount of hot water).
  • the content of isomaltose in the second malt fermented beverage may be 280 mg / L or less, 200 mg / L or less, 100 mg / L or less, 80 mg / L or less, or 60 mg / L or less, and is 20 mg / L or more You may
  • the carbohydrate content of the second malt fermented beverage may be less than 1.5 g / 100 ml, less than 0.8 g / 100 ml, or less than 0.6 g / 100 ml, “zero carbohydrate” in the nutrition labeling standard, That is, it may be less than 0.5 g / 100 ml.
  • the sugar content may be 0.3 g / 100 ml or more.
  • the sugar content can be adjusted by the type and amount of use of the raw material and the like. For example, the sugar content can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material.
  • the proportion of malt in the raw material may be less than 50% by mass, and may be 40% by mass or less, 30% by mass or less, or 25% by mass or less.
  • the total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 150 mg / L or less, 120 mg / L or less, 90 mg / L or less, It may be 80 mg / L or less, or 75 mg / L or less, and may be 5 mg / L or more.
  • the total content of these saccharides can be adjusted by, for example, the type and amount of use of the raw material.
  • the total content of the saccharides can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material (the ratio of the amount of hot water).
  • the content of isomaltose in the third malt fermented beverage may be 80 mg / L or less, 50 mg / L or less, or 25 mg / L or less, and may be 5 mg / L or more.
  • the carbohydrate content of the third malt fermented beverage may be less than 1.5 g / 100 ml, less than 0.8 g / 100 ml, or less than 0.6 g / 100 ml, “zero carbohydrate” in the nutrition labeling standard, That is, it may be less than 0.5 g / 100 ml.
  • the sugar content may be 0.3 g / 100 ml or more.
  • the sugar content can be adjusted by the type and amount of use of the raw material and the like. For example, the sugar content can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material.
  • the malt fermented beverage according to the present embodiment may contain an additive such as a colorant, a sweetener, a high sweetness degree sweetener, an antioxidant, a flavor, an acidulant, and a salt, which are usually blended in the beverage.
  • an additive such as a colorant, a sweetener, a high sweetness degree sweetener, an antioxidant, a flavor, an acidulant, and a salt, which are usually blended in the beverage.
  • the malt fermented beverage according to the present embodiment can be provided in a container.
  • the container may be any container that can be sealed, and a so-called can container / barrel container made of metal (made of aluminum, steel or the like) can be applied.
  • a glass container, a plastic bottle container, a paper container, a pouch container etc. can also be applied to a container.
  • the volume of the container is not particularly limited, and any currently available one can be applied.
  • Yeast 1 (SBC 4601) was prepared as a yeast having isomaltose utilization. Yeast 1 is obtained by screening using isomaltosis as an index.
  • the yeast having isomaltose utilization is not limited to yeast 1. According to a known method (for example, Murakami et al., "Fermentation characteristics of various brewer's yeasts for oligosaccharides", Fermentation, 77 (3) 181-184, 1982), it is determined whether or not it has isomaltose utilization. It can be carried out.
  • yeast 1 (SBC 4601) is a National Institute of Technology and Evaluation Technology Biotechnological Center Patent Microorganisms Depositary Center (NPMD) (No. 2-5-8, Kazusa, Kisarazu City, Chiba Prefecture, Japan (Postal Code 292-0818) ), which has been deposited under Accession No. NITE BP-02607, and is available.
  • NPMD National Institute of Technology and Evaluation Technology Biotechnological Center Patent Microorganisms Depositary Center
  • the yeast (mutant strain) having isomaltose-utilizing properties and having released glucose repression uses a yeast 1 having isomaltose-utilizing properties as a parent strain and a 2-deoxyglucose resistant strain (mutant strain)
  • a yeast 1 having isomaltose-utilizing properties as a parent strain
  • a 2-deoxyglucose resistant strain mutant strain
  • the 2-DG concentration is stepwise increased from 0.02% Acquired by raising to 0.5%.
  • [Preparation of malt fermented beverage] A raw material containing malt, feed water and an enzyme agent were charged into a feed tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered to obtain wort. After adding hop to wort and boiling, the precipitate was separated and removed, and then cooled. A parent strain or a mutant strain was inoculated as a yeast into the obtained pre-fermentation solution (cold wort) and fermented for a predetermined period. Thereby, samples 1-1 to 1-8 of malt fermented beverages were obtained. The ratio of malt in the raw material (malt ratio), and the ratio of the amount of used water to the amount of used raw material (tempered water ratio) were adjusted to the amounts shown in Table 1. The alcohol content of the obtained malt fermented beverage was the concentration shown in Table 1.
  • the water content, alcohol content, protein content, ash content and dietary fiber content contained in each malt fermented beverage from the weight of each malt fermented beverage obtained is the carbohydrate content (g / 100 ml) of the malt fermented beverage Calculated as
  • the alcohol content was measured by an oscillating density / specific gravity / densitometer DMA 4500 M of Anton Paar.
  • the water content was measured by a thermogravimetric analyzer TGA 701 manufactured by LECO.
  • the amount of protein was measured by the total nitrogen (protein) quantification method using SUMIGRAPH NC-220F manufactured by Sumika Chemical Analysis Service.
  • the ash content was measured by using a thermogravimetric analyzer TGA 701 manufactured by LECO with a sample having a malt ratio of 100%, and the other samples manually analyzed by direct ashing.
  • malt fermented beverages using yeast in which glucose suppression is released have improved mouthfeel and texture compared to malt fermented beverages using yeast in which glucose suppression is not released.
  • ratio of malt in the raw material was 50% by mass or more and less than 67% by mass, the mouthfeel and texture were significantly improved.
  • ratio of used amount of feed water to used amount of raw material was increased, the mouthfeel and / or the texture were further improved.
  • malt fermented beverages using yeast in which glucose suppression is released have a reduced carbohydrate content compared to malt fermented beverages using yeast in which glucose suppression is not released. It was
  • Samples 2-1 to 2-3 of malt-fermented beverages were prepared using yeasts (parent or mutant) shown in Table 2 and adjusted so that the malt ratio in the raw material and the pouring water ratio would be as shown in Table 2. It was prepared in the same manner as above. The contents of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose were determined by HPLC for samples 1-1 to 1-8 and 2-1 to 2-3 of malt fermented beverages. The results are shown in Table 2.
  • the measurement of the content of sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose was carried out by the following method. First, 500 ⁇ l of acetonitrile and 100 ⁇ l of internal standard solution were added to 500 ⁇ l of a sample appropriately diluted according to the concentration, well stirred with a vortex, and filtered with a 0.45 ⁇ m filter to obtain a measurement sample. As an internal standard solution, 2500 mg / l myo-inositol (50% acetonitrile solution) was used. The measurement sample was measured under the following HPLC conditions.

Abstract

The present invention relates to a fermented malt beverage producing method comprising: a preparation step for using preparation water and a malt-containing raw material and obtaining a pre-fermentation solution; and a fermentation step for fermenting the pre-fermentation solution with yeast, wherein the yeast has an isomaltose assimilation, and does not inhibit glucose.

Description

麦芽発酵飲料の製造方法及び麦芽発酵飲料Method for producing malt fermented beverage and malt fermented beverage
　本発明は、麦芽発酵飲料の製造方法及び麦芽発酵飲料に関する。 The present invention relates to a method for producing a malt fermented beverage and a malt fermented beverage.
　麦芽発酵飲料の香味を改善する技術手段について様々な提案がなされている。例えば、特許文献１には、麦芽を酵母により発酵させた麦芽発酵飲料であって、苦味価、グルコース、スクロース、マルトース、イソマルトース、及び三糖類といった糖の含有量が所定の関係を満たすことを特徴とする麦芽発酵飲料が開示されている。 Various proposals have been made on technical means for improving the flavor of malt fermented beverages. For example, Patent Document 1 describes a malt-fermented beverage obtained by fermenting malt with yeast, wherein the bitterness value, the content of sugars such as glucose, sucrose, maltose, isomaltose, and trisaccharides satisfy a predetermined relationship. A malt fermented beverage characterized by the present invention is disclosed.
特許第５７１７２２６号公報Patent No. 5717226 gazette
　本発明者らは、麦芽発酵飲料において、香味の中でも特に、口当たり及びキレには未だ改善の余地があることを見出した。 The present inventors have found that in the malt fermented beverage, particularly in the flavor, the mouthfeel and texture still have room for improvement.
　本発明は、口当たり及びキレが改善された麦芽発酵飲料の製造方法を提供することを目的とする。 An object of the present invention is to provide a method for producing a malt-fermented beverage with improved mouthfeel and texture.
　本発明のビールテイスト飲料の製造方法は、麦芽を含む原料及び仕込水を用い、発酵前液を得る仕込工程と、発酵前液を酵母により発酵させる発酵工程と、を含む、麦芽発酵飲料の製造方法であって、酵母は、イソマルトース資化性を有し、かつ、グルコース抑制が解除されている。当該製造方法によれば、イソマルトース資化性を有し、かつ、グルコース抑制が解除されている酵母を用いるため、口当たり及びキレが改善された麦芽発酵飲料を得ることができる。 The process for producing a beer-taste beverage according to the present invention is a process for producing a malt-fermented beverage, which comprises using a raw material containing malt and feed water to obtain a pre-fermentation solution, and a fermentation process for fermenting the pre-fermentation solution with yeast. In the method, the yeast has isomaltose utilization and glucose repression is released. According to the said manufacturing method, in order to use isomaltose assimilation property and to use the yeast by which the glucose suppression is cancelled | released, the malt fermented drink in which the mouthfeel and the creaking were improved can be obtained.
　上記製造方法は、発酵工程において酵素添加を行わなくてよい。また、原料の使用量に対する仕込水の使用量の比が４．０以上であってよい。この場合、麦芽発酵飲料の口当たり及びキレがより一層改善されると共に、糖質含有量がより低減される。 The said manufacturing method does not need to perform enzyme addition in a fermentation process. Further, the ratio of the amount of used water to the amount of used raw material may be 4.0 or more. In this case, the mouthfeel and texture of the malt-fermented beverage are further improved, and the carbohydrate content is further reduced.
　上記製造方法において、原料中の麦芽の比率が５０質量％以上であってよく、５０質量％以上６７質量％未満であってよい。この場合、当該製造方法により得られる麦芽発酵飲料の口当たり及びキレがより一層優れたものとなる。 In the above manufacturing method, the ratio of malt in the raw material may be 50% by mass or more, and may be 50% by mass or more and less than 67% by mass. In this case, the mouthfeel and texture of the malt-fermented beverage obtained by the production method are further improved.
　本発明はまた、原料中の麦芽の比率が６７質量％以上１００質量％以下であり、アルコール度数が４ｖ／ｖ％以上であり、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、９００ｍｇ／Ｌ以下である、麦芽発酵飲料（第１の麦芽発酵飲料）に関する。 The present invention also provides that the proportion of malt in the raw material is 67% by mass to 100% by mass, the alcohol content is 4 v / v% or more, and glucose, sucrose, maltose, isomaltose, maltotriose, panose and iso The present invention relates to a malt-fermented beverage (first malt-fermented beverage), wherein the total content of maltotriose is 900 mg / L or less.
　本発明はまた、原料中の麦芽の比率が５０質量％以上６７質量％未満であり、アルコール度数が４ｖ／ｖ％以上であり、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、４５０ｍｇ／Ｌ以下である、麦芽発酵飲料（第２の麦芽発酵飲料）に関する。 The present invention also provides that the proportion of malt in the raw material is 50% by mass or more and less than 67% by mass, the alcohol content is 4 v / v% or more, and glucose, sucrose, maltose, isomaltose, maltotriose, panose and iso The present invention relates to a malt-fermented beverage (second malt-fermented beverage), wherein the total content of maltotriose is 450 mg / L or less.
　本発明はまた、原料中の麦芽の比率が５０質量％未満であり、アルコール度数が４ｖ／ｖ％以上であり、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、１５０ｍｇ／Ｌ以下である、麦芽発酵飲料（第３の麦芽発酵飲料）に関する。 The present invention also relates to a glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose having a ratio of malt in the raw material of less than 50% by mass and an alcohol content of 4 v / v% or more. The present invention relates to a malt-fermented beverage (third malt-fermented beverage) whose total content is 150 mg / L or less.
　第１、第２及び第３の麦芽発酵飲料は、原料中の麦芽の比率、アルコール度数、及び所定の糖類の合計含有量が特定の範囲内であるため、口当たり及びキレが改善されている。 The first, second and third malt fermented beverages are improved in mouthfeel and texture because the ratio of malt in the raw material, the alcohol content, and the total content of predetermined saccharides are within the specific range.
　本発明により、口当たり及びキレが改善された麦芽発酵飲料の製造方法を提供することができる。 According to the present invention, it is possible to provide a method for producing a malt-fermented beverage with improved mouthfeel and texture.
　以下、本発明を実施するための形態について詳細に説明する。なお、本発明は、以下の実施形態に限定されるものではない。 Hereinafter, modes for carrying out the present invention will be described in detail. The present invention is not limited to the following embodiments.
［麦芽発酵飲料の製造方法］
　本実施形態の麦芽発酵飲料の製造方法は、麦芽を含む原料及び仕込水を用い、発酵前液を得る仕込工程と、発酵前液を酵母により発酵させる発酵工程と、を含む。当該製造方法において、酵母は、イソマルトース資化性を有し、かつ、グルコース抑制が解除されている。 [Method for producing malt fermented beverage]
The method for producing a malt-fermented beverage according to the present embodiment includes a feeding step of obtaining a pre-fermentation solution using a raw material containing malt and feed water, and a fermentation step of fermenting the pre-fermentation solution with yeast. In the said manufacturing method, yeast has isomaltose utilization and glucose suppression is cancelled | released.
　本明細書において、麦芽発酵飲料とは、麦芽を原料の一部として発酵により製造される飲料を意味する。 In the present specification, a malt-fermented beverage means a beverage produced by fermentation using malt as a part of the raw material.
　麦芽発酵飲料は、アルコール飲料でもよく、ノンアルコール飲料であってもよい。ノンアルコールとは、実質的にアルコールが含まれていないことをいう。本明細書においてアルコールとは、特に言及しない限りエタノールを意味する。 The malt fermented beverage may be an alcoholic beverage or a non-alcoholic beverage. Non-alcohol means that alcohol is not substantially contained. In the present specification, alcohol means ethanol unless otherwise stated.
　麦芽発酵飲料は、アルコール飲料であることが好ましい。アルコール麦芽発酵飲料としては、例えば、日本国酒税法（昭和二十八年二月二十八日法律第六号）上のビール、発泡酒、その他の醸造酒、リキュールに分類されるものが挙げられる。アルコール麦芽発酵飲料のアルコール度数は、例えば、１ｖ／ｖ％以上、２ｖ／ｖ％以上、３ｖ／ｖ％以上、４ｖ／ｖ％以上、又は５ｖ／ｖ％以上であってもよい。また、麦芽発酵飲料のアルコール度数の上限は、例えば、２０ｖ／ｖ％以下、１５ｖ／ｖ％以下、１０ｖ／ｖ％以下、９ｖ／ｖ％以下、８ｖ／ｖ％以下、７ｖ／ｖ％以下、６ｖ／ｖ％以下、５ｖ／ｖ％以下、４ｖ／ｖ％以下、又は３ｖ／ｖ％以下であってもよい。 The malt fermented beverage is preferably an alcoholic beverage. Examples of alcoholic malt fermented beverages include those classified into beer, low-malt beer, other brewed liquors, and liqueurs under the Japan Liquor Tax Law (Law No. 6, February 28, 1955). Be The alcohol content of the alcoholic malt fermented beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 4 v / v% or more, or 5 v / v% or more. The upper limit of the alcohol content of malt fermented beverages is, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, It may be 6 v / v% or less, 5 v / v% or less, 4 v / v% or less, or 3 v / v% or less.
　ノンアルコール麦芽発酵飲料のアルコール含有量は、例えば１ｖ／ｖ％未満であればよく、０．５ｖ／ｖ％以下であってよく、０．１ｖ／ｖ％以下であってよく、０．００５ｖ／ｖ％未満（０．００ｖ／ｖ％）であってもよい。また、ノンアルコールビールテイスト飲料のアルコール度数は、０．１ｖ／ｖ％以上、０．３ｖ／ｖ％以上、又は０．５ｖ／ｖ％以上であってもよい。 The alcohol content of the non-alcohol malt fermented beverage may be, for example, less than 1 v / v%, may be 0.5 v / v% or less, may be 0.1 v / v% or less, and 0.005 v / v. It may be less than v% (0.00 v / v%). In addition, the alcohol content of the non-alcohol beer-taste beverage may be 0.1 v / v% or more, 0.3 v / v% or more, or 0.5 v / v% or more.
　本実施形態に係る麦芽発酵飲料は、発泡性であってもよく、非発泡性であってもよい。本実施形態に係るビールテイスト飲料は、発泡性であることが好ましい。本明細書において発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）以上であることをいい、非発泡性とは、２０℃におけるガス圧が０．０４９ＭＰａ（０．５ｋｇ／ｃｍ２）未満であることをいう。発泡性とする場合、ガス圧の上限は０．２９４ＭＰａ（３．０ｋｇ／ｃｍ２）程度であってもよく、０．２３５ＭＰａ（２．４ｋｇ／ｃｍ２）程度であってもよい。 The malt fermented beverage according to the present embodiment may be effervescent or non-effervescent. The beer-taste beverage according to the present embodiment is preferably foamable. In the present specification, the foamability means that the gas pressure at 20 ° C. is 0.049 MPa (0.5 kg / cm 2 ) or more, and the non-foaming property means that the gas pressure at 20 ° C. is 0.049 MPa (0 .5 less than 5 kg / cm 2 ). In the case of foaming, the upper limit of the gas pressure may be about 0.294 MPa (3.0 kg / cm 2 ) or about 0.235 MPa (2.4 kg / cm 2 ).
（仕込工程）
　仕込工程は、麦芽を含む原料及び仕込水を用い、発酵前液を得る。つまり、仕込工程は、発酵に用いられる発酵前液を調製する工程である。仕込工程では、麦芽を含む原料と水との混合が行われてもよく、麦芽を含む原料と水とを混合した後、麦芽を含む原料の糖化を行ってもよく、糖化後、更にろ過、煮沸、沈殿、冷却等を行ってもよい。なお、仕込水とは、仕込工程で使用される水をいう。 (Charge process)
In the charging step, a pre-fermentation solution is obtained using a malt-containing material and a charging water. That is, the charging step is a step of preparing a pre-fermentation solution used for fermentation. In the charging step, the raw material containing malt may be mixed with water, or after the raw material containing malt is mixed with water, the raw material containing malt may be subjected to saccharification, and after the saccharification, further filtration, Boiling, precipitation, cooling, etc. may be performed. In addition, preparation water means the water used at a preparation process.
　原料中の麦芽の比率は５０質量％以上であってよい。原料中の麦芽の比率は、６７質量％未満、６６質量％以下、６５質量％未満、６０質量％以下、又は５５質量％以下であってよい。原料中の麦芽の比率は、５０質量%以上６７質量％未満であってよい。原料中の麦芽の比率が上記範囲内である場合、口当たり及びキレがより一層優れたものとなる。なお、ここでいう「原料」とは、麦芽発酵飲料の製造に用いられる全原料のうち、水、ホップ及び酵素（酵素剤）以外のものを指す。 The proportion of malt in the raw material may be 50% by mass or more. The proportion of malt in the raw material may be less than 67% by mass, 66% by mass or less, less than 65% by mass, 60% by mass or less, or 55% by mass or less. The proportion of malt in the raw material may be 50% by mass or more and less than 67% by mass. When the ratio of malt in the raw material is within the above range, the mouthfeel and texture become even better. In addition, "a raw material" here refers to things other than water, hop, and an enzyme (enzyme agent) among all the raw materials used for manufacture of malt fermented drinks.
　麦芽は、麦を発芽させることにより得ることができる。麦としては、例えば、大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦等であってよく、大麦であることが好ましい。麦芽にはモルトエキスが含まれる。モルトエキスは、麦芽から糖分及び窒素分を含むエキス分を抽出することにより得られる。 Malt can be obtained by germinating wheat. The wheat may be, for example, barley, wheat, rye, oats, oats, pigeons, oats and the like, preferably barley. Malt contains malt extract. The malt extract is obtained by extracting an extract containing sugar and nitrogen from malt.
　原料は、麦芽以外の麦原料を含んでいてもよい。麦芽以外の麦原料としては、例えば、大麦、小麦、ライ麦、カラス麦、オート麦、ハト麦、エン麦等の麦；麦エキス等の麦加工物が挙げられる。麦エキスは、麦から糖分及び窒素分を含む麦エキス分を抽出することにより得られる。麦芽以外の麦原料としては、１種を単独で使用してもよく、複数種を併用してもよい。 The raw material may contain barley raw materials other than malt. Examples of barley raw materials other than malt include barley such as barley, wheat, rye, oats, oats, oats, oats, oats, oats, oats, oats, and the like. The barley extract is obtained by extracting a barley extract fraction containing sugar and nitrogen from barley. As a barley raw material other than malt, one species may be used alone, or two or more species may be used in combination.
　原料は、糖類（糖質原料）を含んでいてもよい。糖類（糖質原料）としては、平成１１年６月２５日付けの酒税法及び酒類行政関係法令等解釈通達第３条において規定される「糖類」であれば特に制限されない。糖類は、単糖類、二糖類及び三糖類からなる群から選ばれる少なくとも１種であってよく、更に四糖以上の糖類を含んでいてもよい。単糖類としては、例えば、ブドウ糖、果糖、ガラクトース、キシロース、アラビノース、タガトース等が挙げられる。二糖類としては、例えば、ショ糖、ラクトース、麦芽糖（マルトース）、イソマルトース、トレハロース、セロビオース等が挙げられる。三糖類としては、例えば、マルトトリオース、イソマルトトリオース、ラフィノース等が挙げられる。四糖以上の糖類としては、例えば、スタキオース、マルトテトラオース等が挙げられる。糖類の形態は、例えば、粉末状、顆粒状、ペースト状、液状等であってよい。液状の糖類としては、例えば、ブドウ糖果糖液糖、果糖ブドウ糖液糖、高果糖液糖、砂糖混合異性化液糖等の液糖であってもよい。糖類はグラニュー糖又は上白糖であってもよい。 The raw material may contain saccharides (carbohydrate raw materials). The saccharides (carbohydrate raw materials) are not particularly limited as long as they are "Saccharides" as defined in Article 3 of the Liquor Tax Act dated June 25, 1999 and Liquor Administration Related Laws and Regulations, etc. The saccharide may be at least one selected from the group consisting of monosaccharides, disaccharides and trisaccharides, and may further contain tetrasaccharides or more saccharides. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose and the like. Examples of disaccharides include sucrose, lactose, maltose (maltose), isomaltose, trehalose, cellobiose and the like. Examples of trisaccharides include maltotriose, isomaltotriose, raffinose and the like. Examples of sugars having four or more sugars include stachyose and maltotetraose. The form of the saccharide may be, for example, a powder, a granule, a paste, a liquid or the like. The liquid sugar may be, for example, liquid sugar such as glucose fructose sugar, fructose glucose sugar, high fructose sugar, sugar mixed isomerization sugar and the like. The sugar may be granulated sugar or white sucrose.
　原料は、上記以外の原料を含んでいてもよい。上記以外の原料は、例えば、トウモロコシ、米類、コウリャン等の穀類、馬鈴薯、サツマイモ等のイモ類、豆類等の植物原料であってよく、スターチ、グリッツ等の澱粉原料であってもよく、果実（果実を乾燥させたもの、若しくは煮つめたもの、又は濃縮させた果汁を含む）、又は香味料（コリアンダー等一定の香味料）であってもよい。 The raw material may contain other raw materials than those described above. Raw materials other than the above may be, for example, cereals such as corn, rice, kolyan etc., potato such as potato, sweet potato etc., plant materials such as beans, etc. and may be starch raw materials such as starch, grits etc. Fruit It may be (dried fruits or boiled fruits, or containing concentrated juice), or a flavor (a certain flavor such as coriander).
　原料の使用量に対する仕込水の使用量の比（張り湯比）は、好ましくは２以上である。原料の使用量に対する仕込水の使用量の比は、口当たり及びキレがより改善されるという観点から、４．０以上、６．０以上、又は６．５以上であってよく、１０以下、又は８以下であってよい。 The ratio of used amount of feed water to used amount of raw material (tempered water ratio) is preferably 2 or more. The ratio of the use amount of the feed water to the use amount of the raw material may be 4.0 or more, 6.0 or more, or 6.5 or more, or 10 or less, from the viewpoint of improvement in mouthfeel and texture. It may be 8 or less.
　本実施形態に係る製造方法においては、仕込工程において酵素を添加することが好ましい。この場合、原料中の糖質を酵母が資化可能な糖へ分解する反応を促進することができる。仕込工程で添加される酵素は多糖分解酵素、タンパク質分解酵素等であってよく、多糖分解酵素であることが好ましい。仕込工程で添加される多糖分解酵素は、１種又は異なる複数種であってよく、異なる複数種であることが好ましい。仕込工程において多糖分解酵素を添加することにより、効率的に麦芽発酵飲料中の糖質含有量を低減することができる。なお、仕込工程において、煮沸を行う場合は、酵素を十分に作用させるために、酵素を添加するタイミングは煮沸前であることが好ましい。 In the production method according to the present embodiment, it is preferable to add an enzyme in the charging step. In this case, it is possible to promote the reaction of decomposing the saccharides in the raw material into the assimilable saccharides of yeast. The enzyme added in the charging step may be a polysaccharide degrading enzyme, a proteolytic enzyme or the like, and is preferably a polysaccharide degrading enzyme. The polysaccharide degrading enzyme added in the charging step may be one type or a plurality of different types, and is preferably a plurality of different types. The sugar content in the malt fermented beverage can be efficiently reduced by adding the polysaccharide degrading enzyme in the charging step. When boiling is performed in the charging step, it is preferable that the timing for adding the enzyme is before boiling in order to allow the enzyme to sufficiently act.
　仕込工程で添加される酵素としては、例えば、グルコアミラーゼ、β－アミラーゼ、α－アミラーゼ、プルラナーゼ、α－グルコシダーゼ、セルラーゼ、プロテアーゼ、リパーゼ等が挙げられる。β－アミラーゼ等の酵素は、麦、豆類、イモ類等の植物原料自体に含まれている場合があるが、本実施形態に係る製造方法では、上記各酵素は、原料としての植物原料又は糖質原料の他に、外来の酵素として別途添加してもよい。 Examples of enzymes added in the charging step include glucoamylase, β-amylase, α-amylase, pullulanase, α-glucosidase, cellulase, protease, lipase and the like. Enzymes such as β-amylase may be contained in plant raw materials such as wheat, beans and potatoes, but in the production method according to this embodiment, each of the above enzymes is a plant raw material or sugar as a raw material. In addition to the quality raw material, it may be added separately as a foreign enzyme.
　酵素の添加は一度にまとめて行われてもよく、複数回に分けて行われてもよい。複数の酵素は一度にまとめて添加してもよく、任意の順で別々に添加してもよい。 The addition of the enzyme may be performed at one time or may be divided into multiple times. The plurality of enzymes may be added at once or separately in any order.
（発酵工程）
　発酵工程では、仕込工程で調製された発酵前液を酵母により発酵させる。発酵工程では、酵母を添加してアルコール発酵が行われる。より具体的には、発酵前液に酵母を接種して発酵させ、酵母により生成するアルコールを含む発酵後液を得る。 (Fermentation process)
In the fermentation process, the pre-fermentation solution prepared in the preparation process is fermented by yeast. In the fermentation process, yeast is added to carry out alcohol fermentation. More specifically, the pre-fermentation solution is inoculated with yeast and fermented to obtain a post-fermentation solution containing an alcohol produced by the yeast.
　発酵工程では、イソマルトース資化性を有する酵母（イソマルトース資化性酵母）を使用する。本実施形態において、イソマルトース資化性酵母は、グルコース抑制が解除されている。 In the fermentation process, a yeast having isomaltosis utilization (isomaltose utilization yeast) is used. In the present embodiment, the isomaltose-utilizing yeast is released from glucose repression.
　イソマルトース資化性酵母は、例えば、イソマルトース資化性を指標としてスクリーニングにより得ることができる。イソマルトース資化性酵母は、例えば、イソマルトース資化性を有する市販の酵母（例えば、ビール酵母、ワイン酵母、又はパン酵母）であってよい。 The isomaltose-utilizing yeast can be obtained, for example, by screening using isomaltose utilization as an index. The isomaltose-utilizing yeast may be, for example, a commercially available yeast (for example, brewer's yeast, wine yeast, or baker's yeast) having isomaltose assimilability.
　グルコース抑制が解除された酵母は、２－デオキシグルコース（２－ＤＧ）耐性を指標としてスクリーニングすることにより得ることができる。より具体的には、例えば、公知の方法（例えば、間瀬雅子他、「パン用花酵母の育種」、あいち産業科学技術総合センター　研究報告２０１４、ｐ８２－８３）に準じ、２－ＤＧ濃度は０．０２％から段階的に最大０．５％まで引き上げることによりグルコース抑制が解除された酵母を入手することができる。 The yeast in which glucose repression is released can be obtained by screening using 2-deoxyglucose (2-DG) tolerance as an index. More specifically, for example, according to a known method (for example, Masako Mase et al., "Breeding of flowering yeast for bread", Research Report 2014, Aichi Industrial Science and Technology Center, p82-83), the 2-DG concentration is 0 A glucose derepressed yeast can be obtained by gradually increasing from .02% to a maximum of 0.5%.
　糖質含有量が低減された麦芽発酵飲料が得られやすいことから、発酵後液中の糖類の含有量は低い方が望ましい。発酵後液に含まれ得る糖類としては、例えば、スクロース、マルトース、イソマルトース等の二糖類、マルトトリオース、パノース、イソマルトトリオース等の三糖類が挙げられる。 Since it is easy to obtain a malt-fermented beverage with a reduced carbohydrate content, it is desirable that the content of saccharides in the solution after fermentation be as low as possible. Examples of sugars that may be contained in the post-fermentation solution include disaccharides such as sucrose, maltose and isomaltose, and trisaccharides such as maltotriose, panose and isomaltotriose.
　イソマルトースは、グルコース二分子がα－１，６結合で結合した二糖類であり、イソマルトース等のα－１，６結合を有する糖類は、麦芽発酵飲料の製造に通常使用される酵母（例えば、ビール酵母）によって、資化されずに発酵後液に残存する場合がある。発酵工程でイソマルトース資化性酵母を用いた場合であっても、グルコース抑制により、グルコース存在下では、イソマルトース等のα１，６－結合を有する炭水化物は、資化されないことがある。本実施形態の製造方法で使用するイソマルトース資化性酵母は、グルコース抑制が解除されているため、グルコース存在下であっても、イソマルトース等を資化することが可能となる。すなわち、発酵工程において、グルコース抑制が解除されたイソマルトース資化性酵母を用いることにより、イソマルトース等が資化されて、発酵後液中の糖質含有量が低減する。 Isomaltose is a disaccharide in which two glucose molecules are linked by an α-1, 6 bond, and a saccharide having an α-1, 6 bond such as isomaltose is a yeast usually used for the production of malt fermented beverages (eg And (beer yeast) may remain in the post-fermentation solution without assimilation. Even when isomaltose-utilizing yeast is used in the fermentation process, due to glucose suppression, in the presence of glucose, carbohydrates having α1,6-bond such as isomaltose may not be assimilated. Since the isomaltose-utilizing yeast used in the production method of the present embodiment is released from glucose suppression, it is possible to assimilate isomaltose and the like even in the presence of glucose. That is, by using the isomaltose-utilizing yeast in which the glucose suppression has been released in the fermentation step, the isomaltose and the like are assimilated to reduce the carbohydrate content in the liquid after fermentation.
　グルコース抑制（グルコース効果）とは、一般的に微生物はグルコースを炭素源とした場合に最良の増殖を示し、酵素等の生産性も高くなるが、培地中にグルコースが存在することにより、他の糖類の発酵に関わる酵素の発現が抑えられ、その生産性が著しく低下してしまうことをいう。グルコース抑制の解除とは、このようなグルコース抑制を受ける酵素を有する微生物に、変異処理を施して、グルコース抑制に関連する遺伝子へ変異を導入したり、欠損、当該遺伝子の発現の低下等を引き起こすことで、グルコース存在下でも当該酵素が高発現するという性質を獲得させることである。 With glucose suppression (glucose effect), microorganisms generally show the best growth when glucose is used as a carbon source, and the productivity of enzymes and the like also increases, but due to the presence of glucose in the culture medium, It means that the expression of enzymes involved in the fermentation of saccharides is suppressed and the productivity is significantly reduced. With the cancellation of glucose repression, a microorganism having an enzyme that receives such glucose repression is subjected to mutation treatment to introduce a mutation into a gene related to glucose repression, or cause a defect or a decrease in the expression of the gene. It is to obtain the property that the enzyme is highly expressed even in the presence of glucose.
　酵母による発酵の温度は、通常の麦芽発酵飲料における発酵温度を適用でき、例えば０～４０℃とすることができる。発酵時間は、所望する麦芽発酵飲料の性質に応じて適宜調節できる。発酵工程では、更に熟成を行ってもよい。熟成は、発酵後の発酵液を更に所定の時間所定の温度で維持することにより行うことができる。熟成を行うことにより、発酵液中の不要物を沈殿させて濁りを取り除き、また、香味を向上させることができる。 The temperature for fermentation by yeast can be the fermentation temperature in a normal malt fermented beverage, and can be, for example, 0 to 40.degree. The fermentation time can be appropriately adjusted according to the desired properties of the malt fermented beverage. In the fermentation step, further ripening may be performed. Aging can be performed by maintaining the fermented solution after fermentation at a predetermined temperature for a predetermined time. Aging can precipitate unwanted matter in the fermented solution to remove turbidity and improve flavor.
　発酵工程を経ることによって、酵母により生成されたアルコール等を含有する発酵後液を得ることができる。発酵後液に含まれるアルコール度数（アルコール度数）は、例えば、１～２０ｖ／ｖ％とすることができ、１～１０ｖ／ｖ％としてもよく、３～１０ｖ／ｖ％としてもよい。アルコール度数を１ｖ／ｖ％未満とする場合は、発酵工程での発酵時間を短くしたり、発酵温度を低くしたりするなど、発酵条件を適宜調節することにより、アルコール度数を下げることができる。また、アルコール度数が１～２０ｖ／ｖ％の発酵後液を適宜希釈することにより、アルコール度数を１ｖ／ｖ％未満とすることもできる。 By going through the fermentation step, it is possible to obtain a post-fermentation solution containing an alcohol or the like produced by yeast. The alcohol content (alcohol content) contained in the post-fermentation solution can be, for example, 1 to 20 v / v%, may be 1 to 10 v / v%, or 3 to 10 v / v%. When the alcohol content is less than 1 v / v%, the alcohol content can be lowered by appropriately adjusting the fermentation conditions such as shortening the fermentation time in the fermentation process or lowering the fermentation temperature. In addition, the alcohol content can be made less than 1 v / v% by appropriately diluting the after-fermentation solution having an alcohol content of 1 to 20 v / v%.
　発酵工程では、酵素添加を行ってもよいし、酵素添加を行わなくてもよい。本実施形態に係る製造方法では、酵素添加を行わないことが好ましい。 In the fermentation step, enzyme addition may or may not be performed. In the production method according to the present embodiment, it is preferable not to perform enzyme addition.
　本実施形態に係る麦芽発酵飲料の製造方法は、上述の酵母を使用する他は、公知の麦芽発酵飲料の製造方法と同様の方法を適用することができる。 The manufacturing method of the malt fermented drink which concerns on this embodiment can apply the method similar to the manufacturing method of a well-known malt fermented drink except using the above-mentioned yeast.
　麦芽発酵飲料の製造においては、ホップを用いてもよい。ホップを用いることにより、麦芽発酵飲料によりビール様の風味を付与することができる。ホップとしては、例えば、ホップペレット、ホップエキス等を用いることができる。ホップは、ローホップ、ヘキサホップ、テトラホップ、イソ化ホップエキス等のホップ加工品であってもよい。ホップ等の添加は、仕込工程、発酵工程、発酵後工程のいずれにおいて行われてもよく、複数回行われてもよい。仕込工程においてろ過、煮沸を行う場合には、ろ過、煮沸の前に添加されることが好ましい。ホップの添加方法としては、例えば、ケトルホッピング、レイトホッピング、ドライホッピングを挙げることができるが、これらに限定されるものではない。ケトルホッピングとは、発酵前液の昇温中又は煮沸初期にホップを投入することをいい、レイトホッピングとは、煮沸の終了間際にホップを投入することをいう。また、ドライホッピングとは、発酵工程開始以降にホップを投入することをいう。ホップ加工品は、ローホップ、ヘキサホップ、テトラホップ、イソ化ホップエキス等であってよい。 Hops may be used in the production of malt fermented beverages. By using hops, it is possible to impart beer-like flavor to malt fermented beverages. As the hop, for example, hop pellet, hop extract and the like can be used. Hops may be processed hops such as low hops, hexahops, tetrahops, and isopinated hop extracts. The addition of hops and the like may be performed in any of the charging step, the fermentation step, and the post-fermentation step, and may be performed multiple times. When filtration and boiling are performed in the charging step, it is preferable to be added before filtration and boiling. Examples of the method for adding hops include, but are not limited to, kettle hopping, late hopping, and dry hopping. Kettle hopping means feeding hops during the temperature rise of the pre-fermentation solution or in the early stage of boiling, and late hopping means feeding hops near the end of boiling. Moreover, dry hopping refers to feeding of hops after the start of the fermentation process. The processed hop products may be low hops, hexahops, tetrahops, isopinated hop extracts and the like.
　発酵工程後の発酵後工程として、最終的に麦芽発酵飲料を得るために発酵後液に所定の処理を施してもよい。発酵後工程としては、例えば、発酵工程で得られた発酵後液のろ過（いわゆる一次ろ過に相当）が挙げられる。この一次ろ過により、発酵後液から不溶性の固形分、及び酵母を除去することができる。また、発酵後工程においては、更に発酵後液の精密ろ過（いわゆる二次ろ過）を行ってもよい。二次ろ過により、発酵後液から雑菌、残存する酵母等を除去することができる。なお、精密ろ過に代えて、発酵後液を加熱することにより殺菌することとしてもよい。発酵後工程における一次ろ過、二次ろ過、加熱は、麦芽発酵飲料を製造する際に使用される一般的な設備で行うことができる。 As a post-fermentation step after the fermentation step, the post-fermentation solution may be subjected to a predetermined treatment to finally obtain a malt-fermented beverage. Examples of the post-fermentation step include filtration of the post-fermentation solution obtained in the fermentation step (corresponding to so-called primary filtration). By this primary filtration, insoluble solids and yeast can be removed from the post-fermentation solution. In the post-fermentation step, microfiltration (so-called secondary filtration) of the post-fermentation solution may be further performed. By secondary filtration, bacteria, residual yeast and the like can be removed from the solution after fermentation. In addition, in place of microfiltration, sterilization may be performed by heating the liquid after fermentation. Primary filtration, secondary filtration, and heating in the post-fermentation process can be carried out in general equipment used in producing a malt-fermented beverage.
　発酵後液のアルコール度数を高くしたい場合は、発酵後工程で上述のスピリッツ等のアルコールを添加してもよい。また、発酵後工程には、ビン、缶等の容器に麦芽発酵飲料を充填する工程も含まれる。製造した麦芽発酵飲料が非発泡性の場合、又は発泡性が十分でない場合には、炭酸ガス含有水の添加、又はカーボネーションを行うことによって所望の発泡性を付与してもよい。 When it is desired to increase the alcohol content of the solution after fermentation, an alcohol such as the above-mentioned spirit may be added in the post-fermentation step. The post-fermentation step also includes the step of filling the malt fermented beverage in a container such as a bottle or a can. If the malt fermented beverage produced is non-foaming or if the foamability is not sufficient, the desired foamability may be imparted by addition of carbon dioxide gas-containing water or carbonation.
　本実施形態においては、原料を発酵させて得られたアルコールに加えて、必要に応じ、更にアルコールを添加してもよい。添加するアルコールは飲用アルコールであればよく、種類、製法、原料などは限定されない。例えば、焼酎、ブランデー、ウォッカ等の各種スピリッツ、原料用アルコールなどを１種又は２種以上を組み合わせて添加することができる。また、原料を発酵させて得られたアルコールの濃度が高い場合は、必要に応じて所望のアルコール度数となるよう希釈してもよい。 In the present embodiment, in addition to the alcohol obtained by fermenting the raw material, an alcohol may be further added as needed. The alcohol to be added may be a drinking alcohol, and the type, production method, raw materials, etc. are not limited. For example, various spirits such as shochu, brandy and vodka, alcohols for raw materials and the like can be added singly or in combination of two or more. In addition, when the concentration of alcohol obtained by fermenting the raw material is high, it may be diluted to have a desired alcohol content, if necessary.
　上記麦芽発酵飲料の製造方法によって、口当たり及びキレが改善された麦芽発酵飲料が得られる。したがって、上述の方法は、麦芽発酵飲料の口当たり及びキレを改善する方法ということもできる。 According to the method for producing a malt-fermented beverage, a malt-fermented beverage with improved mouthfeel and texture can be obtained. Therefore, the above-mentioned method can also be said to be a method for improving the mouthfeel and texture of malt fermented beverages.
［麦芽発酵飲料］
　本発明によれば、一実施形態として、以下で説明する第１、第２及び第３の麦芽発酵飲料が提供される。第１の麦芽発酵飲料は、原料中の麦芽の比率が６７質量％以上１００質量％以下であり、アルコール度数が４ｖ／ｖ％以上であり、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、９００ｍｇ／Ｌ以下である。第２の麦芽発酵飲料は、原料中の麦芽の比率が５０質量％以上６７質量％未満であり、アルコール度数が４ｖ／ｖ％以上であり、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、４５０ｍｇ／Ｌ以下である。第３の麦芽発酵飲料は、原料中の麦芽の比率が５０質量％未満であり、アルコール度数が４ｖ／ｖ％以上であり、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、１５０ｍｇ／Ｌ以下である。第１、第２及び第３の麦芽発酵飲料は、口当たり及びキレが改善されている。 [Mart fermented beverage]
According to the present invention, as one embodiment, the first, second and third fermented malt beverages described below are provided. The first malt fermented beverage has a ratio of malt in the raw material of 67% by mass to 100% by mass, an alcohol content of 4 v / v% or more, sucrose, maltose, isomaltose, maltotriose, panose and The total content of isomaltotriose is 900 mg / L or less. The second malt fermented beverage has a ratio of malt in the raw material of 50% by mass to less than 67% by mass, an alcohol content of 4 v / v% or more, sucrose, maltose, isomaltose, maltotriose, panose and The total content of isomaltotriose is 450 mg / L or less. The third malt fermented beverage has a ratio of malt in the raw material of less than 50% by mass, an alcohol content of 4 v / v% or more, and glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomalto The total content of triose is 150 mg / L or less. The first, second and third malt fermented beverages have improved mouthfeel and texture.
　スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの含有量は、例えば、ＨＰＬＣを用いて、以下の方法により測定することができる。まず濃度に応じて適宜希釈した試料５００μｌにアセトニトリル５００μｌ、及び内部標準液１００μｌを加えて、ボルテックスでよく攪拌した後、０．４５μｍフィルターで濾過し、測定サンプルとする。内部標準液としては２５００ｍｇ／ｌのｍｙｏ－イノシトール（５０％アセトニトリル溶液）を使用する。この測定サンプルを以下のＨＰＬＣ条件で測定する。
（ＨＰＬＣ測定条件）
カラム：Ｓｕｇａｒ　ＳＺ５５３２　ＳＺ－Ｇ（Ｓｈｏｄｅｘ）
検出器：荷電粒子検出器（ＣＡＤ）
移動相Ａ：超純水
移動相Ｂ：アセトニリル
カラムオーブン：６０℃
サンプル注入量：１０μＬ
流量：１．０ｍｌ／ｍｉｎ
グラジエントＢ：７５％（０ｍｉｎ）－７５％（３０ｍｉｎ）－１０％（４５ｍｉｎ）－７５％（５０ｍｉｎ） The content of sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose can be measured, for example, by the following method using HPLC. First, 500 μl of acetonitrile and 100 μl of internal standard solution are added to 500 μl of a sample appropriately diluted according to the concentration, well stirred by vortex, and filtered through a 0.45 μm filter to obtain a measurement sample. As an internal standard solution, 2500 mg / l myo-inositol (50% acetonitrile solution) is used. This measurement sample is measured under the following HPLC conditions.
(HPLC measurement conditions)
Column: Sugar SZ5532 SZ-G (Shodex)
Detector: Charged particle detector (CAD)
Mobile phase A: Ultra pure water Mobile phase B: Acetonyl column oven: 60 ° C
Sample injection volume: 10 μL
Flow rate: 1.0 ml / min
Gradient B: 75% (0 min)-75% (30 min)-10% (45 min)-75% (50 min)
　グルコース含有量は、ＨＰＬＣを用いて、例えば以下条件で測定することができる。
（ＨＰＬＣ測定条件）
カラム：Ｓｈｉｍ－Ｐａｃｋ　ＳＣＲ－１０２Ｈ
移動相：超純水
流量：０．６ｍＬ／ｍｉｎ
温度：８０℃
検出器：ＲＩＤ The glucose content can be measured using HPLC, for example, under the following conditions.
(HPLC measurement conditions)
Column: Shim-Pack SCR-102H
Mobile phase: Ultra pure water flow rate: 0.6 mL / min
Temperature: 80 ° C
Detector: RID
　第１、第２及び第３の麦芽発酵飲料は、例えば上述の麦芽発酵飲料の製造方法によって得ることができる。 The first, second and third malt fermented beverages can be obtained, for example, by the above-mentioned method for producing a malt fermented beverage.
　第１、第２及び第３の麦芽発酵飲料のアルコール度数は、４ｖ／ｖ％以上であればよく、５ｖ／ｖ％であってもよい。アルコール度数の上限は、上記例示したものと同様であってよい。 The alcohol content of the first, second and third malt fermented beverages may be 4 v / v% or more, and may be 5 v / v%. The upper limit of the alcohol content may be the same as that exemplified above.
（第１の麦芽発酵飲料）
　第１の麦芽発酵飲料において、原料中の麦芽の比率は、６７質量％以上１００質量％以下であり、８０質量％以上１００質量％以下、９０質量％以上１００質量％以下又は１００質量％であってよい。 (First malt fermented beverage)
In the first malt fermented beverage, the ratio of malt in the raw material is 67% by mass or more and 100% by mass or less, and 80% by mass or more and 100% by mass or less, 90% by mass or more and 100% by mass or 100% by mass. You may
　第１の麦芽発酵飲料において、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量は、９００ｍｇ／Ｌ以下、８５０ｍｇ／Ｌ以下、８３０ｍｇ／Ｌ以下、８２０ｍｇ／Ｌ以下、又は７９０ｍｇ／Ｌ以下であってよく、１００ｍｇ／Ｌ以上であってよい。これらの糖類の合計含有量は、例えば、原料の種類及び使用量等によって調節することができる。例えば、上記糖類の合計含有量は、原料の使用量に対する仕込水の使用量の比（張り湯比）を調整することにより、調整することもできる。 In the first malt fermented beverage, the total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 900 mg / L or less, 850 mg / L or less, 830 mg / L or less, 820 mg / L It may be L or less, or 790 mg / L or less, and may be 100 mg / L or more. The total content of these saccharides can be adjusted by, for example, the type and amount of use of the raw material. For example, the total content of the saccharides can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material (the ratio of the amount of hot water).
　第１の麦芽発酵飲料のイソマルトースの含有量は、５４０ｍｇ／Ｌ以下、又は５３０ｍｇ／Ｌ以下であってよく、２０ｍｇ／Ｌ以上であってよい。 The content of isomaltose in the first malt fermented beverage may be 540 mg / L or less, or 530 mg / L or less, and may be 20 mg / L or more.
　第１の麦芽発酵飲料の糖質含有量は、１．５ｇ／１００ｍｌ未満、１．２５ｇ／１００ｍｌ未満、又は１．０ｇ／１００ｍｌ未満であってもよく、栄養表示基準における「糖質ゼロ」、すなわち０．５ｇ／１００ｍｌ未満であってもよい。糖質含有量は、０．５ｇ／１００ｍｌ以上であってよく、１．０ｇ／１００ｍｌ以上であってもよい。糖質含有量は、原料の種類及び使用量等によって調節することができる。例えば、糖質含有量は、原料の使用量に対する仕込水の使用量の比を調整することにより、調整することもできる。 The carbohydrate content of the first malt fermented beverage may be less than 1.5 g / 100 ml, less than 1.25 g / 100 ml, or less than 1.0 g / 100 ml, “zero carbohydrate” in the nutrition labeling standard, That is, it may be less than 0.5 g / 100 ml. The sugar content may be 0.5 g / 100 ml or more, and may be 1.0 g / 100 ml or more. The sugar content can be adjusted by the type and amount of use of the raw material and the like. For example, the sugar content can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material.
　本明細書における糖質とは、食品の栄養表示基準（平成１５年厚生労働省告示第１７６号）に基づく糖質をいう。具体的には、糖質は、食品から、タンパク質、脂質、食物繊維、灰分、水分及びアルコール分を除いたものをいう。また、食品中の糖質の量は、当該食品の質量から、タンパク質、脂質、食物繊維、灰分、水分及びアルコール分の量を控除することにより算定される。タンパク質、脂質、灰分、水分、及びアルコール分の量は、例えば、以下の方法により測定する。タンパク質の量は、例えば、住化分析センター社のＳＵＭＩＧＲＡＰＨ　ＮＣ－２２０Ｆによる全窒素（タンパク質）の定量法により測定することができる。脂質の量は、例えば、エーテル抽出法、クロロホルム・メタノール混液抽出法、ゲルベル法、酸分解法又はレーゼゴットリーブ法で測定することができる。灰分の量は、熱重量分析装置ＴＧＡ７０１（ＬＥＣＯ社）を用いた方法、酢酸マグネシウム添加灰化法、直接灰化法又は硫酸添加灰化法で測定することができる。アルコール分は例えば、Ａｎｔｏｎ　Ｐａａｒ社の振動式密度・比重・濃度計ＤＭＡ４５００Ｍで測定することができる。水分は例えば、ＬＥＣＯ社の熱重量分析装置ＴＧＡ７０１で測定することができる。食物繊維量は、例えばプロスキー法で求めることができる。 Carbohydrate in the present specification refers to carbohydrate based on the nutrition labeling standard of food (notice No. 176 of Ministry of Health, Labor and Welfare, 2003). Specifically, carbohydrates refer to foods from which proteins, lipids, dietary fibers, ash, water and alcohol have been removed. Also, the amount of carbohydrates in the food is calculated by subtracting the amount of protein, lipid, dietary fiber, ash, water and alcohol from the mass of the food. The amounts of protein, lipid, ash, water and alcohol are measured, for example, by the following method. The amount of protein can be measured, for example, by the total nitrogen (protein) quantification method by SUMIGRAPH NC-220F manufactured by Sumika Chemical Analysis Service. The amount of lipid can be measured, for example, by ether extraction method, chloroform / methanol mixed solution extraction method, Gelbel method, acid decomposition method or Resegotlieve method. The amount of ash can be measured by a method using a thermogravimetric analyzer TGA 701 (LECO), a magnesium acetate addition incineration method, a direct incineration method or a sulfuric acid addition incineration method. The alcohol content can be measured, for example, by using an oscillating density / specific gravity / densitometer DMA 4500M manufactured by Anton Paar. The moisture can be measured, for example, with a thermogravimetric analyzer TGA 701 manufactured by LECO. The amount of dietary fiber can be determined, for example, by the pro-ski method.
（第２の麦芽発酵飲料）
　第２の麦芽発酵飲料において、原料中の麦芽の比率は、５０質量％以上６７質量％未満であり、５０質量％以上６６質量％以下、５０質量％以上６０質量％以下又は５０質量%以上５５質量％以下であってよい。 (The second malt fermented beverage)
In the second malt fermented beverage, the ratio of malt in the raw material is 50% by mass or more and less than 67% by mass, 50% by mass or more and 66% by mass or less, 50% by mass or more and 60% by mass or 50% by mass or more 55 It may be at most mass%.
　第２の麦芽発酵飲料において、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量は、４５０ｍｇ／Ｌ以下であり、３５０ｍｇ／Ｌ以下、２５０ｍｇ／Ｌ以下、２００ｍｇ／Ｌ以下、又は１８０ｍｇ／Ｌ以下であってよく、５０ｍｇ／Ｌ以上であってよいこれらの糖類の合計含有量は、例えば、原料の種類及び使用量等によって調節することができる。例えば、上記糖類の合計含有量は、原料の使用量に対する仕込水の使用量の比（張り湯比）を調整することにより、調整することもできる。 In the second malt fermented beverage, the total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 450 mg / L or less, 350 mg / L or less, 250 mg / L or less, The total content of these saccharides which may be 200 mg / L or less, or 180 mg / L or less, and may be 50 mg / L or more can be adjusted, for example, according to the type and amount of use of the raw material. For example, the total content of the saccharides can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material (the ratio of the amount of hot water).
　第２の麦芽発酵飲料のイソマルトースの含有量は、２８０ｍｇ／Ｌ以下、２００ｍｇ／Ｌ以下、１００ｍｇ／Ｌ以下、８０ｍｇ／Ｌ以下、又は６０ｍｇ／Ｌ以下であってよく、２０ｍｇ／Ｌ以上であってよい。 The content of isomaltose in the second malt fermented beverage may be 280 mg / L or less, 200 mg / L or less, 100 mg / L or less, 80 mg / L or less, or 60 mg / L or less, and is 20 mg / L or more You may
　第２の麦芽発酵飲料の糖質含有量は、１．５ｇ／１００ｍｌ未満、０．８ｇ／１００ｍｌ未満、又は０．６ｇ／１００ｍｌ未満であってもよく、栄養表示基準における「糖質ゼロ」、すなわち０．５ｇ／１００ｍｌ未満であってもよい。糖質含有量は、０．３ｇ／１００ｍｌ以上であってよい。糖質含有量は、原料の種類及び使用量等によって調節することができる。例えば、糖質含有量は、原料の使用量に対する仕込水の使用量の比を調整することにより、調整することもできる。 The carbohydrate content of the second malt fermented beverage may be less than 1.5 g / 100 ml, less than 0.8 g / 100 ml, or less than 0.6 g / 100 ml, “zero carbohydrate” in the nutrition labeling standard, That is, it may be less than 0.5 g / 100 ml. The sugar content may be 0.3 g / 100 ml or more. The sugar content can be adjusted by the type and amount of use of the raw material and the like. For example, the sugar content can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material.
（第３の麦芽発酵飲料）
　第３の麦芽発酵飲料において、原料中の麦芽の比率は、５０質量％未満であり、４０質量％以下、３０質量％以下又は２５質量％以下であってよい。 (3rd malt fermented beverage)
In the third malt fermented beverage, the proportion of malt in the raw material may be less than 50% by mass, and may be 40% by mass or less, 30% by mass or less, or 25% by mass or less.
　第３の麦芽発酵飲料において、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量は、１５０ｍｇ／Ｌ以下であり、１２０ｍｇ／Ｌ以下、９０ｍｇ／Ｌ以下、８０ｍｇ／Ｌ以下、又は７５ｍｇ／Ｌ以下であってよく、５ｍｇ／Ｌ以上であってよい。これらの糖類の合計含有量は、例えば、原料の種類及び使用量等によって調節することができる。例えば、上記糖類の合計含有量は、原料の使用量に対する仕込水の使用量の比（張り湯比）を調整することにより、調整することもできる。 In the third malt fermented beverage, the total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 150 mg / L or less, 120 mg / L or less, 90 mg / L or less, It may be 80 mg / L or less, or 75 mg / L or less, and may be 5 mg / L or more. The total content of these saccharides can be adjusted by, for example, the type and amount of use of the raw material. For example, the total content of the saccharides can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material (the ratio of the amount of hot water).
　第３の麦芽発酵飲料のイソマルトースの含有量は、８０ｍｇ／Ｌ以下、５０ｍｇ／Ｌ以下又は２５ｍｇ／Ｌ以下であってよく、５ｍｇ／Ｌ以上であってよい。 The content of isomaltose in the third malt fermented beverage may be 80 mg / L or less, 50 mg / L or less, or 25 mg / L or less, and may be 5 mg / L or more.
　第３の麦芽発酵飲料の糖質含有量は、１．５ｇ／１００ｍｌ未満、０．８ｇ／１００ｍｌ未満、又は０．６ｇ／１００ｍｌ未満であってもよく、栄養表示基準における「糖質ゼロ」、すなわち０．５ｇ／１００ｍｌ未満であってもよい。糖質含有量は、０．３ｇ／１００ｍｌ以上であってよい。糖質含有量は、原料の種類及び使用量等によって調節することができる。例えば、糖質含有量は、原料の使用量に対する仕込水の使用量の比を調整することにより、調整することもできる。 The carbohydrate content of the third malt fermented beverage may be less than 1.5 g / 100 ml, less than 0.8 g / 100 ml, or less than 0.6 g / 100 ml, “zero carbohydrate” in the nutrition labeling standard, That is, it may be less than 0.5 g / 100 ml. The sugar content may be 0.3 g / 100 ml or more. The sugar content can be adjusted by the type and amount of use of the raw material and the like. For example, the sugar content can also be adjusted by adjusting the ratio of the amount of used water to the amount of used raw material.
　本実施形態に係る麦芽発酵飲料は、飲料に通常配合される着色料、甘味料、高甘味度甘味料、酸化防止剤、香料、酸味料、塩類等の添加剤を含んでいてもよい。 The malt fermented beverage according to the present embodiment may contain an additive such as a colorant, a sweetener, a high sweetness degree sweetener, an antioxidant, a flavor, an acidulant, and a salt, which are usually blended in the beverage.
　本実施形態に係る麦芽発酵飲料は、容器に入れて提供することができる。容器は密閉できるものであればよく、金属製（アルミニウム製又はスチール製など）のいわゆる缶容器・樽容器を適用することができる。また、容器は、ガラス容器、ペットボトル容器、紙容器、パウチ容器等を適用することもできる。容器の容量は特に限定されるものではなく、現在流通しているどのようなものも適用することができる。なお、気体、水分及び光線を完全に遮断し、長期間常温で安定した品質を保つことが可能な点から、金属製の容器を適用することが好ましい。 The malt fermented beverage according to the present embodiment can be provided in a container. The container may be any container that can be sealed, and a so-called can container / barrel container made of metal (made of aluminum, steel or the like) can be applied. Moreover, a glass container, a plastic bottle container, a paper container, a pouch container etc. can also be applied to a container. The volume of the container is not particularly limited, and any currently available one can be applied. In addition, it is preferable to apply a metal container from the point which can completely shut off gas, moisture, and a light ray, and can maintain stable quality at normal temperature for a long period of time.
　以下、実施例に基づいて本発明をより具体的に説明する。ただし、本発明は、以下の実施例により限定されるものではない。 Hereinafter, the present invention will be more specifically described based on examples. However, the present invention is not limited by the following examples.
［イソマルトース資化性を有する酵母の準備］
　イソマルトース資化性を有する酵母として、酵母１（ＳＢＣ４６０１）を準備した。酵母１は、イソマルトース資化性を指標としてスクリーニングして得たものである。イソマルトース資化性を有する酵母としては、酵母１に限定されない。イソマルトース資化性を有するか否かの判定は、公知の方法（例えば、村上ら、「各種醸造用酵母のオリゴ糖に対する発酵特性」、醸協、７７（３）１８１－１８４、１９８２）に従って、行うことができる。なお、酵母１（ＳＢＣ４６０１）は、独立行政法人製品評価技術基盤機構　バイオテクノロジーセンター　特許微生物寄託センター（ＮＰＭＤ）（日本国千葉県木更津市かずさ鎌足２－５－８　１２２号室（郵便番号２９２－０８１８））に、受託番号ＮＩＴＥ　ＢＰ－０２６０７として寄託されており、入手可能である。 [Preparation of Yeast Having Isomaltose Utilization]
Yeast 1 (SBC 4601) was prepared as a yeast having isomaltose utilization. Yeast 1 is obtained by screening using isomaltosis as an index. The yeast having isomaltose utilization is not limited to yeast 1. According to a known method (for example, Murakami et al., "Fermentation characteristics of various brewer's yeasts for oligosaccharides", Fermentation, 77 (3) 181-184, 1982), it is determined whether or not it has isomaltose utilization. It can be carried out. In addition, yeast 1 (SBC 4601) is a National Institute of Technology and Evaluation Technology Biotechnological Center Patent Microorganisms Depositary Center (NPMD) (No. 2-5-8, Kazusa, Kisarazu City, Chiba Prefecture, Japan (Postal Code 292-0818) ), Which has been deposited under Accession No. NITE BP-02607, and is available.
［グルコース抑制解除株の取得］
　イソマルトース資化性を有し、かつ、グルコース抑制が解除されている酵母（変異株）は、イソマルトース資化性を有する酵母１を親株として用い、２－デオキシグルコース耐性株（変異株）を公知の方法（例えば、間瀬雅子他、「パン用花酵母の育種」、あいち産業科学技術総合センター　研究報告２０１４、ｐ８２－８３）に準じ、２－ＤＧ濃度は０．０２％から段階的に最大０．５％まで引き上げることにより、取得した。 [Acquisition of glucose repressor strain]
The yeast (mutant strain) having isomaltose-utilizing properties and having released glucose repression uses a yeast 1 having isomaltose-utilizing properties as a parent strain and a 2-deoxyglucose resistant strain (mutant strain) According to known methods (for example, Masako Mase et al., "Breeding of flowering yeast for bread", Research Report 2014, Aichi National Institute of Advanced Industrial Science and Technology, p82-83), the 2-DG concentration is stepwise increased from 0.02% Acquired by raising to 0.5%.
［麦芽発酵飲料の調製］
　麦芽を含む原料、仕込水及び酵素剤を仕込槽に投入し、常法に従って糖化液を製造した。得られた糖化液をろ過して麦汁を得た。麦汁にホップを添加して煮沸し、沈殿物を分離、除去した後、冷却した。得られた発酵前液（冷麦汁）に酵母として、親株又は変異株を摂種し、所定期間発酵させた。これにより、麦芽発酵飲料のサンプル１－１～１－８を得た。なお、原料中の麦芽の比率（麦芽比率）、及び原料の使用量に対する仕込水の使用量の比（張り湯比）は、表１に示す量になるように調整した。得られた麦芽発酵飲料のアルコール度数は、表１に示す濃度であった。 [Preparation of malt fermented beverage]
A raw material containing malt, feed water and an enzyme agent were charged into a feed tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered to obtain wort. After adding hop to wort and boiling, the precipitate was separated and removed, and then cooled. A parent strain or a mutant strain was inoculated as a yeast into the obtained pre-fermentation solution (cold wort) and fermented for a predetermined period. Thereby, samples 1-1 to 1-8 of malt fermented beverages were obtained. The ratio of malt in the raw material (malt ratio), and the ratio of the amount of used water to the amount of used raw material (tempered water ratio) were adjusted to the amounts shown in Table 1. The alcohol content of the obtained malt fermented beverage was the concentration shown in Table 1.
［麦芽発酵飲料の評価］
　得られた麦芽発酵飲料の香味について、選抜された識別能力のあるパネル４名（パネル１～４）により官能評価を行った。香味の官能検査は、具体的には、口当たり（口に含んだ瞬間の渋味と雑味が少ない）及びキレ（口に含んだ瞬間から味に落差がある（平板でない））の項目について、以下の評価基準に基づいて、それぞれ１～５の５段階評価で行った。原料中の麦芽の比率が１００質量％であり、酵母として親株を使用した麦芽発酵飲料のサンプル１－１を評点２点の比較基準とし、パネル間で評価基準の摺合せを行った後、官能評価を実施した。各評価項目についてパネルの評点の平均値を表１に示す。
（口当たり及びキレの評価基準）
５：良好
４：やや良好
３：普通
２：やや劣る
１：劣る [Evaluation of malt fermented beverages]
The flavor of the obtained malt-fermented beverage was subjected to sensory evaluation by four selected panels having discrimination ability (panels 1 to 4). The sensory test of the flavor is specifically about the items of mouthfeel (a little bit of astringency and miscellaneous taste in the mouth) and crisp (a drop in the taste from the moment in the mouth (not flat)), Based on the following evaluation criteria, it carried out by 5-step evaluation of 1-5, respectively. The proportion of malt in the raw material is 100% by mass, and sample 1-1 of malt fermented beverage using a parent strain as yeast is used as a comparison standard of 2 points, and after the evaluation criteria are matched between panels, sensory Evaluation was carried out. The average value of the panel score is shown in Table 1 for each evaluation item.
(Evaluation criteria for mouthfeel and texture)
5: Good 4: Slightly good 3: Normal 2: Slightly inferior 1: Poor
（糖質含有量）
　得られた各麦芽発酵飲料の重量から、各麦芽発酵飲料に含まれる、水分、アルコール分、タンパク質量、灰分量及び食物繊維量を引いた値を麦芽発酵飲料の糖質含有量（g／１００ｍｌ）として算定した。アルコール分はＡｎｔｏｎ　Ｐａａｒ社の振動式密度・比重・濃度計ＤＭＡ４５００Ｍで測定した。水分はＬＥＣＯ社の熱重量分析装置ＴＧＡ７０１で測定した。タンパク質量は、住化分析センター社のＳＵＭＩＧＲＡＰＨ　ＮＣ－２２０Ｆによる全窒素（タンパク質）の定量法により測定した。灰分量は、麦芽比率１００％のサンプルはＬＥＣＯ社の熱重量分析装置ＴＧＡ７０１で、それ以外のサンプルは直接灰化法による手分析で測定した。 (Sugar content)
The water content, alcohol content, protein content, ash content and dietary fiber content contained in each malt fermented beverage from the weight of each malt fermented beverage obtained is the carbohydrate content (g / 100 ml) of the malt fermented beverage Calculated as The alcohol content was measured by an oscillating density / specific gravity / densitometer DMA 4500 M of Anton Paar. The water content was measured by a thermogravimetric analyzer TGA 701 manufactured by LECO. The amount of protein was measured by the total nitrogen (protein) quantification method using SUMIGRAPH NC-220F manufactured by Sumika Chemical Analysis Service. The ash content was measured by using a thermogravimetric analyzer TGA 701 manufactured by LECO with a sample having a malt ratio of 100%, and the other samples manually analyzed by direct ashing.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　イソマルトース資化性を有する酵母において、グルコース抑制が解除されている酵母を用いた麦芽発酵飲料は、グルコース抑制が解除されていない酵母を用いた麦芽発酵飲料と比べて口当たり及びキレが改善されていた。原料中の麦芽の比率（麦芽比率）が５０質量％以上６７質量％未満である場合に、より顕著に口当たり及びキレが改善されていた。また、原料の使用量に対する仕込水の使用量の比（張り湯比）が増加すると、口当たり及び／又はキレがより改善された。 In yeast having isomaltosis utilization, malt fermented beverages using yeast in which glucose suppression is released have improved mouthfeel and texture compared to malt fermented beverages using yeast in which glucose suppression is not released. The When the ratio of malt in the raw material (malt ratio) was 50% by mass or more and less than 67% by mass, the mouthfeel and texture were significantly improved. In addition, when the ratio of used amount of feed water to used amount of raw material (tempered water ratio) was increased, the mouthfeel and / or the texture were further improved.
　イソマルトース資化性を有する酵母において、グルコース抑制が解除されている酵母を用いた麦芽発酵飲料は、グルコース抑制が解除されていない酵母を用いた麦芽発酵飲料と比べて糖質含有量が低減されていた。 In yeasts having isomaltosis utilization, malt fermented beverages using yeast in which glucose suppression is released have a reduced carbohydrate content compared to malt fermented beverages using yeast in which glucose suppression is not released. It was
（糖類の量）
　原料中の麦芽比率及び張り湯比が表２に示すとおりとなるように調整し、表２に示す酵母（親株又は変異株）を用いて、麦芽発酵飲料のサンプル２－１～２－３を上記同様にして調製した。麦芽発酵飲料のサンプル１－１～１－８及び２－１～２－３について、グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの含有量をＨＰＬＣにより測定した。結果を表２に示す。 (Amount of sugars)
Samples 2-1 to 2-3 of malt-fermented beverages were prepared using yeasts (parent or mutant) shown in Table 2 and adjusted so that the malt ratio in the raw material and the pouring water ratio would be as shown in Table 2. It was prepared in the same manner as above. The contents of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose were determined by HPLC for samples 1-1 to 1-8 and 2-1 to 2-3 of malt fermented beverages. The results are shown in Table 2.
　スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの含有量の測定は、以下の方法により行なった。まず濃度に応じて適宜希釈した試料５００μｌにアセトニトリル５００μｌ、及び内部標準液１００μｌを加えて、ボルテックスでよく攪拌した後、０．４５μｍフィルターで濾過し、測定サンプルとした。内部標準液としては２５００ｍｇ／ｌのｍｙｏ－イノシトール（５０％アセトニトリル溶液）を使用した。この測定サンプルを以下のＨＰＬＣ条件で測定した。
（ＨＰＬＣ測定条件）
カラム：Ｓｕｇａｒ　ＳＺ５５３２　ＳＺ－Ｇ（Ｓｈｏｄｅｘ）
検出器：荷電粒子検出器（ＣＡＤ）
移動相Ａ：超純水
移動相Ｂ：アセトニリル
カラムオーブン：６０℃
サンプル注入量：１０μＬ
流量：１．０ｍｌ／ｍｉｎ
グラジエント　Ｂ：７５％（０ｍｉｎ）－７５％（３０ｍｉｎ）－１０％（４５ｍｉｎ）－７５％（５０ｍｉｎ） The measurement of the content of sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose was carried out by the following method. First, 500 μl of acetonitrile and 100 μl of internal standard solution were added to 500 μl of a sample appropriately diluted according to the concentration, well stirred with a vortex, and filtered with a 0.45 μm filter to obtain a measurement sample. As an internal standard solution, 2500 mg / l myo-inositol (50% acetonitrile solution) was used. The measurement sample was measured under the following HPLC conditions.
(HPLC measurement conditions)
Column: Sugar SZ5532 SZ-G (Shodex)
Detector: Charged particle detector (CAD)
Mobile phase A: Ultra pure water Mobile phase B: Acetonyl column oven: 60 ° C
Sample injection volume: 10 μL
Flow rate: 1.0 ml / min
Gradient B: 75% (0 min)-75% (30 min)-10% (45 min)-75% (50 min)
　グルコースの含有量は、以下の条件でＨＰＬＣにより測定した。
（ＨＰＬＣ測定条件）
カラム：Ｓｈｉｍ－Ｐａｃｋ　ＳＣＲ－１０２Ｈ
移動相：超純水
流量：０．６ｍＬ／ｍｉｎ
温度：８０℃
検出器：ＲＩＤ The content of glucose was measured by HPLC under the following conditions.
(HPLC measurement conditions)
Column: Shim-Pack SCR-102H
Mobile phase: Ultra pure water flow rate: 0.6 mL / min
Temperature: 80 ° C
Detector: RID
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
[規則26に基づく補充 07.12.2018]　
Figure WO-DOC-RO134
[Repletion based on rule 26 07.12. 2018]
Figure WO-DOC-RO134

Claims (8)

  1. 　麦芽を含む原料及び仕込水を用い、発酵前液を得る仕込工程と、前記発酵前液を酵母により発酵させる発酵工程と、を含む、麦芽発酵飲料の製造方法であって、
    　前記酵母は、イソマルトース資化性を有し、かつ、グルコース抑制が解除されている、製造方法。     A method for producing a malt-fermented beverage, comprising: a feeding step of obtaining a pre-fermentation solution using a raw material containing malt and feed water; and a fermentation step of fermenting the pre-fermentation solution with yeast.
    The method for producing the yeast according to claim 1, wherein the yeast has isomaltose utilization and glucose repression is released.
  2. 　前記発酵工程において酵素添加を行わない、請求項１に記載の製造方法。 The method according to claim 1, wherein no enzyme addition is performed in the fermentation step.
  3. 　前記原料の使用量に対する前記仕込水の使用量の比が４．０以上である、請求項１又は２に記載の製造方法。 The method according to claim 1 or 2, wherein the ratio of the amount of the feed water used to the amount of the raw material used is 4.0 or more.
  4. 　原料中の麦芽の比率が５０質量％以上である、請求項１～３のいずれか一項に記載の製造方法。 The method according to any one of claims 1 to 3, wherein the proportion of malt in the raw material is 50% by mass or more.
  5. 　原料中の麦芽の比率が５０質量％以上６７質量％未満である、請求項１～４のいずれか一項に記載の製造方法。 The process according to any one of claims 1 to 4, wherein the proportion of malt in the raw material is 50% by mass or more and less than 67% by mass.
  6. 　原料中の麦芽の比率が６７質量％以上１００質量％以下であり、
    　アルコール度数が４ｖ／ｖ％以上であり、
    　グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、９００ｍｇ／Ｌ以下である、麦芽発酵飲料。     The proportion of malt in the raw material is 67% by mass or more and 100% by mass or less,
    The alcohol content is at least 4 v / v%,
    The malt fermented drink whose total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 900 mg / L or less.
  7. 　原料中の麦芽の比率が５０質量％以上６７質量％未満であり、
    　アルコール度数が４ｖ／ｖ％以上であり、
    　グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、４５０ｍｇ／Ｌ以下である、麦芽発酵飲料。     The proportion of malt in the raw material is 50% by mass or more and less than 67% by mass,
    The alcohol content is at least 4 v / v%,
    The malt fermented drink whose total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 450 mg / L or less.
  8. 　原料中の麦芽の比率が５０質量％未満であり、
    　アルコール度数が４ｖ／ｖ％以上であり、
    　グルコース、スクロース、マルトース、イソマルトース、マルトトリオース、パノース及びイソマルトトリオースの合計含有量が、１５０ｍｇ／Ｌ以下である、麦芽発酵飲料。     The proportion of malt in the raw material is less than 50% by mass,
    The alcohol content is at least 4 v / v%,
    The malt fermented drink whose total content of glucose, sucrose, maltose, isomaltose, maltotriose, panose and isomaltotriose is 150 mg / L or less.
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