WO2019146160A1 - Procédé de production de boisson maltée fermentée et boisson maltée fermentée - Google Patents

Procédé de production de boisson maltée fermentée et boisson maltée fermentée 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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English (en)
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.

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Abstract

La présente invention concerne un procédé de production de boisson maltée fermentée comprenant : une étape de préparation consistant à utiliser de l'eau de préparation et une matière première contenant du malt et à obtenir une solution de pré-fermentation; et une étape de fermentation pour fermenter la solution de pré-fermentation avec de la levure, la levure ayant une assimilation d'isomaltose, et n'inhibant pas le glucose.
PCT/JP2018/036073 2018-01-24 2018-09-27 Procédé de production de boisson maltée fermentée et boisson maltée fermentée WO2019146160A1 (fr)

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WO2009069317A1 (fr) * 2007-11-30 2009-06-04 Kirin Beer Kabushiki Kaisha Procédé de fabrication d'une boisson alcoolisée au goût de bière à faible teneur en sucre
JP2010220625A (ja) * 2010-06-08 2010-10-07 Suntory Holdings Ltd グルコース誘導性不活化／分解耐性トランスポーター遺伝子及びその用途
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JP2021097620A (ja) * 2019-12-20 2021-07-01 サントリーホールディングス株式会社 発酵ビールテイスト飲料

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