WO2021153641A1 - Procédé de fabrication d'une boisson alcoolisée - Google Patents

Procédé de fabrication d'une boisson alcoolisée Download PDF

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Publication number
WO2021153641A1
WO2021153641A1 PCT/JP2021/002935 JP2021002935W WO2021153641A1 WO 2021153641 A1 WO2021153641 A1 WO 2021153641A1 JP 2021002935 W JP2021002935 W JP 2021002935W WO 2021153641 A1 WO2021153641 A1 WO 2021153641A1
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soymilk
fermentation
yeast
fat
low
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PCT/JP2021/002935
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English (en)
Japanese (ja)
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靖彦 吉田
成緒 坪井
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不二製油グループ本社株式会社
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Publication of WO2021153641A1 publication Critical patent/WO2021153641A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

Definitions

  • the present invention relates to a method for producing an alcoholic beverage.
  • soybeans are considered to be one of the effective solutions to this social issue of humankind. This is because soybeans can be cultivated in large quantities in a wide range of areas from cold regions to the tropics with a small amount of fertilizer and water compared to animal protein sources.
  • soybeans have been processed in various ways such as soybean oil obtained by oil extraction, soymilk obtained by squeezing soybeans, and powdered soybean protein and granular soybean protein obtained from defatted soybeans, and used for a wide range of purposes. ing.
  • soybean oil obtained by oil extraction
  • soymilk obtained by squeezing soybeans
  • powdered soybean protein and granular soybean protein obtained from defatted soybeans
  • Patent Document 1 discloses a technique for producing a beverage containing alcohol from soybean whey using yeast.
  • Patent Document 2 discloses a technique for producing a cheese-like fermented food from soybean milk using yeast.
  • Patent Document 3 discloses a technique for producing a grapefruit flavored beverage from soybean whey using yeast.
  • the main object of the present invention is to provide a new method for producing an alcoholic beverage.
  • the present invention includes the following methods for producing alcoholic beverages.
  • the present invention 1 is a method for producing an alcoholic beverage, which mainly comprises a step of using soymilk and / and soybean whey as raw materials and adding and fermenting Shizosaccharomyces pombe.
  • Item 1 It is a method of manufacturing alcoholic beverages. A process of fermenting soymilk and / or soybean whey by adding Shizosaccharomyces pombe as a raw material. Manufacturing method, including.
  • Item 2 The production method according to Item 1, further comprising a step of lactic acid fermentation.
  • the step of lactic acid fermentation is (A) It is a pre-process of the step of adding and fermenting the above-mentioned Shizosaccharomyces pombe, or (A) The production method according to Item 2, wherein the step is the same as the step of adding and fermenting the schizosaccharomyces pombe.
  • Item 4 The production method according to any one of Items 1 to 3, wherein the soymilk is low-fat soymilk.
  • Item 5 The production method according to any one of Items 1 to 3, wherein the soybean whey is a low-fat soybean whey.
  • Item 6. It is a method of manufacturing alcoholic beverages. A process of adding yeast to low-fat soymilk and / or low-fat soybean whey and fermenting it. Manufacturing method, including.
  • Item 7. The production method according to Item 6, further comprising a step of lactic acid fermentation.
  • Item 8. The step of lactic acid fermentation is (A) This is a pre-process of the process of adding and fermenting the yeast, or (B) This is a process at the same time as the process of adding and fermenting the yeast.
  • Item 7. The manufacturing method according to Item 7.
  • Item 9 The production method according to any one of Items 6 to 8, wherein the yeast is Shizosaccharomyces pombe.
  • the alcoholic beverage produced by the production method of the present invention is a sake-flavored alcoholic beverage when soymilk, preferably low-fat soymilk, is used as a raw material.
  • the alcoholic beverage produced by the production method of the present invention is a wine-flavored alcoholic beverage when soybean whey is used as a raw material.
  • the present invention provides a new method for producing an alcoholic beverage.
  • the present invention 1 is a method for producing an alcoholic beverage, which mainly comprises a step of using soymilk and / and soybean whey as raw materials and adding and fermenting Shizosaccharomyces pombe.
  • the production method preferably further includes a step of lactic acid fermentation.
  • the lactic acid fermentation step is (a) a pre-step of the step of adding the schizosaccharomyces pombe and fermenting (yeast fermentation), or (b) adding the schizosaccharomyces ponbe and fermenting (yeast fermentation). ), It is preferable that the process is at the same time as the process.
  • the soymilk is preferably low-fat soymilk.
  • the soybean whey is preferably low-fat soybean whey.
  • the present invention 2 is a method for producing an alcoholic beverage, which mainly comprises a step of adding yeast to low-fat soymilk and / or low-fat soybean whey and fermenting it.
  • the production method preferably further includes a step of lactic acid fermentation.
  • the lactic acid fermentation step is (a) a pre-step of the step of adding the yeast and fermenting (yeast fermentation), or (b) a step at the same time as the step of adding the yeast and fermenting (yeast fermentation). Is preferable.
  • the yeast is preferably Shizosaccharomyces pombe.
  • the alcoholic beverage is a sake-flavored alcoholic beverage when soymilk, preferably low-fat soymilk, is used as a raw material.
  • the alcoholic beverage is preferably a wine-flavored alcoholic beverage when soybean whey is used as a raw material, preferably low-fat soybean whey.
  • Soymilk in the present invention, low-fat soymilk is preferably used because of the advantage that alcoholic fermentation can be preferably carried out.
  • Soy milk is a beverage made by soaking soybeans in water, mashing them, adding water and boiling the juice.
  • the taste of soymilk is almost the same as that of tofu if it is not adjusted, and it has a green odor peculiar to soybeans.
  • soymilk prepared soymilk in which the taste of soymilk is adjusted to resemble milk, or a soymilk beverage in which fruit juice or sugar is added to add sweetness can also be used.
  • the fibrous bean curd refuse that remains after straining the juice of boiled soy milk.
  • Soymilk (unadjusted soymilk) has a soybean protein content (weight) of 3.8% or more as a raw material.
  • the prepared soymilk has a soybean protein content (weight) of 3.0% or more.
  • Soymilk beverages have a soybean protein content (weight) of 1.8% or more as a raw material, and if the weight ratio of fruit juice to the product is 5% or more, the soybean protein content (weight) Weight) is 0.9% or more.
  • Soymilk obtained by filtering soybean juice is described as "unadjusted soymilk”.
  • the soymilk prepared to have an easy-to-drink taste and aroma is described as “prepared soymilk” and is processed into an easy-to-drink taste by adding sugar (sweetener), salt, vitamins, flavors, vegetable oil, and the like.
  • Low-fat soymilk In the present invention, low-fat soymilk is preferably used because of the advantage that alcoholic fermentation can be preferably carried out.
  • the low-fat soymilk used in the present invention refers to soymilk having a reduced lipid content.
  • the fat content according to the 5th revised food composition table is 2.0% by weight of soymilk and 3.6% by weight of adjusted soymilk.
  • the low-fat soymilk used in the present invention has an advantage that alcoholic fermentation can be carried out more preferably, and the lipid content is less than that of the soymilk and the prepared soymilk, preferably 1.5% by weight or less, more preferably 1.0% by weight.
  • the reduced soymilk is used below.
  • Low-fat soymilk is a soybean material that has characteristics equivalent to skim milk in egg white and milk. Not only is it possible to reduce the calories of soymilk, but it is also possible to reduce the deterioration of flavor caused by soybean fat. It has excellent foaming properties, coagulation properties, film properties, etc., and can be used as a meringue if foamed.
  • the lipid content of low-fat soymilk having a low-fat content is preferably 40% by weight or less, more preferably 20% by weight or less, based on the protein content of the low-fat soymilk, because it is possible to carry out alcoholic fermentation. It is more preferably 10% by weight or less.
  • Lipid content (% / dry) [ ⁇ (W2-W1) / W ⁇ 2.5 ⁇ 100 ⁇ / W3 ⁇ 100 (%)]
  • the solvent extractor "Socks Tech” manufactured by FOSS can be used.
  • the above measurement method shall be referred to as "chloroform / methanol mixed solvent extraction method”.
  • soybean raw material for low-fat soymilk examples include whole soybeans, half-split soybeans, grits, and powder. Further, as the soybean raw material, those which have been degreased or degreased in advance can be preferably used.
  • Low-fat soymilk can be prepared using a known production method. For example, a method of extracting water from defatted soybeans obtained by degreasing with a solvent such as hexane or ethanol can be preferably used.
  • low-fat soymilk may be obtained by extracting whole soybeans or reduced-fat soybeans with water, removing the slurry state or okara, and then performing degreasing operation by solvent extraction, membrane treatment, or centrifugation. Powdered low-fat soymilk can also be used by dissolving it in water.
  • the soybean raw material is preferably hydrated by 3 to 20 times by weight, more preferably by 4 to 15 times by weight.
  • the extraction temperature is not particularly limited. For efficient protein extraction, it is preferably performed at 5 ° C to 98 ° C.
  • a suspension is obtained by adding water to fat-containing soybeans having a lipid content of 15% by weight or more per dry matter and an NSI (Nitrogen Solubility Index) of 20 to 77, and solid-liquid separation is performed to obtain neutral lipids and neutral lipids.
  • the polar lipid is transferred to the insoluble fraction and removed, and the water-soluble fraction containing protein and sugar is recovered.
  • the low-fat soymilk obtained by this production method has a total protein and carbohydrate content of 80% by weight or more per dry matter, and a lipid content (content as a chloroform / methanol mixed solvent extract amount) of 10% by weight with respect to the protein content. It has the characteristic of being less than.
  • the protein content here refers to a value obtained by multiplying the amount of nitrogen measured by the Kjeldahl method by a nitrogen conversion coefficient of 6.25.
  • low-fat soymilk As the form of low-fat soymilk used in the present invention, dried low-fat soymilk powder or concentrated low-fat soymilk having a solid content of 20% by weight or more can be used.
  • an example of low-fat soymilk described in JP-A-2012-016348 has a protein content of about 5.3% by weight, a lipid content of about 0.5% by weight, and a solid content of about 9.1% by weight.
  • dried soymilk powder of low-fat soymilk the protein content is about 58.2% by weight and the lipid content is about 5.5% by weight.
  • concentrated low-fat soymilk with a solid content of 20% by weight the protein content is about 11.6% by weight and the lipid content is about 1.1% by weight.
  • soybean whey is preferably used because it has an advantage that alcoholic fermentation can be preferably carried out.
  • Soybean whey is, for example, a by-product of tofu, a by-product of isolated soybean protein, and a by-product of concentrated soybean protein.
  • Soybean whey is a protein-containing food by-product produced as a by-product in the production process of isolated soybean protein and tofu. It contains soybean oligosaccharides, acid-soluble soybean protein, and the like, and when concentrated, it becomes a highly viscous liquid or paste.
  • Soybean whey is obtained by removing 7S globulin and 11S globulin, which are the main storage proteins of soybean, from defatted soybeans and soybeans at the time of water extraction or after water extraction, and contains trace components such as lectins and trypsin inhibitors as proteins. ..
  • defatted soybean is extracted with an aqueous solvent to remove okara to obtain soymilk, and isolated soybean protein containing 7S globulin or 11S globulin as a main component is recovered by isoelectric precipitation (pH 4 to pH 5), resulting in a pale yellow color as a by-product. Liquid is called soybean whey.
  • the soybean milk is coagulated and the tofu produced is squeezed (compacted), and then the pale yellow supernatant or soybean whey produced can be used, and is not particularly limited.
  • Soybean whey can be concentrated as appropriate. This facilitates transportation and storage.
  • the solid content at the time of concentration is 30% by weight to 40% by weight, and the composition contains 6% by weight to 7% by weight of protein, 15% to 25% by weight of carbohydrate, 5% by weight to 10% by weight of ash, and the like. do.
  • Low-fat soybean whey In the present invention, low-fat soybean whey is preferably used because of the advantage that alcoholic fermentation can be preferably carried out.
  • the low-fat soybean whey used in the present invention refers to soybean whey having a reduced lipid content.
  • Low-fat soybean whey can be satisfactorily prepared from soybean whey originating from defatted soybean.
  • Step of Lactic Acid Fermentation The method for producing an alcoholic beverage of the present invention preferably further includes a step of lactic acid fermentation.
  • the step of lactic fermentation is more preferably a pre-step of (a) a step of adding the yeast (preferably yeast saccharomyces pombe) and fermenting (yeast fermentation). Or, (a) a step at the same time as the step of adding the yeast (preferably Shizosaccharomyces ponbe) and fermenting (yeast fermentation). Since the pH of the culture solution drops when yeast is added and fermented, the step of lactic acid fermentation is preferably a step before or at the same time as the yeast fermentation step. By performing the previous process or the process at the same time, the environment becomes easy for lactic acid bacteria to grow.
  • Lactic acid bacteria have the effect of improving the unpleasant taste of soymilk and soybean whey.
  • soymilk preferably low-fat soymilk
  • soybean whey preferably low-fat soybean whey
  • the bacteria used in the lactic acid fermentation of the present invention are preferably Lactobacillus brevis (Lb. Brevis), Lactobacillus acidophilus (Lb. Acidophilus), Lactobacillus casei (Lb. Casei), Lactobacillus reuteri (Lb. reuteri), Lactobacillus delbrucky Subspecies Bulgaricus (Lb. Delbruekii ssp. Bulgaricus), Lactobacillus plantarum (Lb. Plantarum), Lactobacillus buchneri (Lb. Buchneri), Pedio Coccus Acidacti Lactobacillus bacteria such as Shi (Ped. Acidilactici) and Lb. Helveticus are used.
  • the bacterium used in the lactic acid fermentation of the present invention is preferably a bacterium belonging to the genus Streptococcus such as Streptococcus thermophilus.
  • the bacteria used in the lactic acid fermentation of the present invention are preferably Lactococcus lactis, Lactococcus lactis ssp.lactis, Lactococcus lactis ssp.lactis, and Lactococcus lactis. Lactococcus spp. Cremoris) and other bacteria of the genus Lactococcus are used.
  • the bacterium used in the lactic acid fermentation of the present invention is preferably Enterococcus faecalis or Enterococcus faecalis.
  • one or more of the above-selected bacteria can be used.
  • Lactic acid fermentation is carried out, for example, by adding lactic acid bacteria (for example, monoplatinum ear inoculation) to a raw material containing, for example, soymilk, preferably low-fat soymilk and / and soybean whey, preferably low-fat soybean whey.
  • lactic acid bacteria for example, monoplatinum ear inoculation
  • the ratio of lactic acid bacteria is preferably about 0.01 parts by weight to 20 parts by weight with respect to 100 parts by weight of soymilk, preferably low-fat soymilk and / and soybean whey, preferably low-fat soybean whey as a fermentation raw material. , More preferably, it is in the range of about 0.1 parts by weight to 15 parts by weight. In the above range, lactic acid fermentability is good and storage stability is also good.
  • the temperature of lactic acid fermentation is set appropriately depending on the bacterial species.
  • the temperature of lactic acid fermentation is preferably in the range of about 5 ° C to 50 ° C, more preferably about 10 ° C to 50 ° C, still more preferably, from the viewpoint of efficiently producing lactic acid (good lactic acid fermentability). Is about 20 ° C. to 48 ° C., particularly preferably about 30 ° C. to 45 ° C. For example, incubate at around 30 ° C.
  • the time for lactic acid fermentation is set appropriately according to the bacterial species.
  • the lactic acid fermentation time is preferably in the range of about 1 hour to 30 hours, more preferably about 2 hours to 20 hours, and further preferably about 2 hours to 20 hours, from the viewpoint of efficiently producing lactic acid (good lactic acid fermentability). It is about 3 hours to 15 hours, particularly preferably about 4 hours to 8 hours.
  • the composition and ratio of the fermentation raw materials it is possible to produce lactic acid fermented foods and drinks having excellent flavor even in a short time.
  • Lactic acid fermentation is usually carried out by static fermentation, but slow stirring may be performed for the purpose of making the temperature distribution of the fermentation broth uniform or controlling the precipitation of bacterial cells.
  • the pH drops with the production of lactic acid, so it is preferable to culture while maintaining the pH at about 5 to 7 using a pH adjuster as appropriate.
  • the lactic acid fermentation culture may be either aerobic culture or anaerobic culture.
  • the initial fermentation is carried out under the conditions of pH 7 to 8, temperature 30 ° C to 37 ° C, and time 6 hours to 14 hours (8 hours to 13 hours).
  • the culture of lactic acid bacteria is preferably a static culture.
  • the yeast used is preferably limited as long as it is a yeast that undergoes alcoholic fermentation because of the advantage that alcoholic fermentation can be preferably carried out.
  • Yeast has the effect of improving the unpleasant taste of soymilk and soybean whey.
  • Yeast preferably has the advantage of being able to carry out alcohol fermentation, preferably Saccharomyces cerevisiae, Saccharomyces sake, Saccharomyces beticus, Schizosaccharomyces. , Kluyveromyces marxianus, etc.
  • Yeast has the advantage of being able to carry out alcoholic fermentation more preferably, and more preferably Saccharomyces cerevisiae, Schizosaccharomyces ponbe, Criveromyces marxianus and the like.
  • Yeast has the advantage of being able to carry out alcoholic fermentation more preferably, and more preferably Saccharomyces cerevisiae and Cryberomyces marxianus are used in combination, or Schizosaccharomyces pombe is used alone.
  • Schizosaccharomyces ponbe yeast has the advantage of being able to carry out alcoholic fermentation more preferably, and more preferably schizosaccharomyces ponbe or the like.
  • one or more of the above-selected bacteria can be used.
  • the method for producing an alcoholic beverage of the present invention uses soymilk, preferably low-fat soymilk and / and soybean whey, preferably low-fat soybean whey as raw materials, and yeast (Saccharomyces cerevisiae, Saccharomyces cerevisiae). ⁇ Including the step of adding (pombe, etc.) and fermenting.
  • the fermentation is alcoholic fermentation using yeast.
  • the method for producing an alcoholic beverage of the present invention preferably uses soymilk (preferably low-fat soymilk) or / and soybean whey (preferably low-fat soybean whey) as raw materials, and lactic acid fermentation is carried out by adding lactic acid bacteria or the like. Then, yeast is added and alcoholic fermentation (yeast fermentation) is carried out at the same time as the lactic acid fermentation or after the lactic acid fermentation.
  • soymilk preferably low-fat soymilk
  • soybean whey preferably low-fat soybean whey
  • the method for producing an alcoholic beverage of the present invention is preferably a method of lactic acid fermentation followed by yeast fermentation, or a method of performing lactic acid fermentation and yeast fermentation at the same time.
  • soymilk preferably low-fat soymilk and / and soybean whey, preferably low-fat soybean whey is used as a raw material, water is added as necessary, and yeast is added (for example, monoplatinum ear inoculation). Perform alcoholic fermentation.
  • soymilk preferably low-fat soymilk and / and soybean whey, preferably low-fat soybean whey is used as a raw material, and when yeast is added, soybean protein, peptides, amino acids and the like are preferably added in advance. By doing so, alcoholic fermentation makes it possible to make more aromatic liquor.
  • the raw materials are put into a charging kettle or a charging tank, enzymes such as amylase are added as necessary, gelatinization, saccharification, etc. are performed, filtered and boiled, and coagulated protein in a clarification tank. Etc. may be removed. After that, yeast may be further added and fermented, the yeast may be removed by a filter or the like, and if necessary, additives such as water, a fragrance, an acidulant, and a pigment may be added to prepare a raw material.
  • enzymes such as amylase are added as necessary, gelatinization, saccharification, etc. are performed, filtered and boiled, and coagulated protein in a clarification tank. Etc. may be removed.
  • yeast may be further added and fermented, the yeast may be removed by a filter or the like, and if necessary, additives such as water, a fragrance, an acidulant, and a pigment may be added to prepare a raw material.
  • Yeast may be added to the raw material as a yeast suspension, or a slurry in which yeast is concentrated by centrifugation or sedimentation may be added to the raw material. Further, after centrifugation, a product from which the supernatant has been completely removed may be added.
  • the amount of yeast added to the raw material can be set as appropriate.
  • the density of yeast in the fermentation broth at the start of alcoholic fermentation is preferably about 1 ⁇ 10 6 / mL to 3 ⁇ 10 9 / mL, which is an advantage that alcohol fermentation can be carried out, and more preferably. It is about 5 ⁇ 10 6 pieces / mL to 1 ⁇ 10 8 pieces / mL.
  • Various conditions such as fermentation temperature and fermentation period when performing alcoholic fermentation can be appropriately set, which is an advantage that alcoholic fermentation can be preferably performed, and preferably fermentation for the production of ordinary beer or sparkling liquor. Conditions can be applied, more preferably fermentation is carried out at 8 ° C to 25 ° C for 5 to 10 days. In the middle of the fermentation process, the temperature (increasing or decreasing temperature) or pressure of the fermentation broth may be changed.
  • steps such as a liquor storage step and a filtration step that are carried out in the production of alcoholic beverages well known to those skilled in the art may be carried out.
  • the initial fermentation is carried out under the conditions of pH 5 to 6, temperature 30 ° C to 40 ° C, and time 6 hours to 20 hours (14 hours to 18 hours).
  • Yeast culture is preferably, for example, a culture in which stirring is performed about once a day, a shaking culture, or the like.
  • a raw material capable of assimilating yeast may be blended during lactic acid fermentation or alcoholic fermentation.
  • the raw material that yeast can assimilate it is preferable that it is a raw material that serves as a nitrogen source and a carbon source (sugar content, etc.), and for example, pea, corn, rice, soybean, yeast extract, and the like can be used. Since these raw materials affect the taste and aroma of alcoholic beverages, they are preferably appropriately selected according to the taste of the drinker.
  • Fermentation raw materials preferably contain sugars. By combining sugars with fermentation raw materials, it exerts effects such as masking soybean odor (green odor) and bitterness.
  • the saccharides are preferably monosaccharides, oligosaccharides (preferably disaccharides), sugar alcohols, polysaccharides and the like.
  • the monosaccharides are preferably pentoses such as arabinose and xylose; hexoses such as glucose, fructose, galactose, mannose and sorbose, rare sugars typified by psicose, honey and the like.
  • the oligosaccharides are preferably sucrose (sucrose, for example, sucrose, refined sucrose, powdered sugar, granulated sugar, citrus sugar, brown sugar, trithermal sugar, etc.), lactose (lactose), isomerized lactose (lacturose), maltose (maltose). Maltose), isomaltose, isomaltoligosaccharide, trehalose and the like.
  • the oligosaccharide is preferably a disaccharide, more preferably sucrose.
  • the sugar alcohol is preferably xylitol, erythritol, sorbitol, mannitol, reduced maltose starch syrup (maltitol), reduced starch saccharified product, reduced palatinose, reduced lactitol, or the like.
  • the polysaccharides are preferably water-soluble starches such as corn starch, potato starch, sweet potato starch, wheat starch, rice starch, tapioca starch, green bean starch, sago starch, pea starch; esterified starch, etherified starch, crosslinked starch, oxidation.
  • Processed starch such as starch; starch decomposition products such as dextrin, cyclodextrin, and indigestible dextrin.
  • sugars monosaccharides, oligosaccharides (preferably disaccharides), and sugar alcohols are preferably used from the viewpoint of lactic acid fermentability and alcohol fermentation. Further, from the viewpoint of excellent storage stability in refrigeration and improvement in sweetness and smoothness, saccharides containing monosaccharides and / and disaccharides, and more preferably saccharides containing sucrose (sucrose) are preferably used.
  • sugars can be used alone or in combination of two or more.
  • saccharides it is preferable to add saccharides especially when preparing a high alcohol concentration (about 3% by volume or more).
  • Antioxidants, bitterness-imparting agents, flavors, acidulants, pigments and the like may be added in a predetermined amount after the fermentation step. These antioxidants and the like may be added at any time during the manufacturing process including the gelatinization / saccharification step.
  • the alcoholic beverage produced according to the present invention is preferably a sake-flavored alcoholic beverage when soymilk, low-fat soymilk or the like is used as a raw material.
  • the alcoholic beverage produced by the present invention is preferably a wine-flavored alcoholic beverage when soybean whey, preferably low-fat soybean whey, is used as a raw material.
  • the alcoholic beverage produced by the present invention preferably has an alcohol content of 0.5% by volume or more (alcohol content of 0.5% or more), and more preferably 1% by volume or more (alcohol content of 1 degree or more). be.
  • the alcohol content of the alcoholic beverage may be 1% by volume or more, more preferably 3% by volume or more.
  • the alcohol content of the alcoholic beverage is, for example, 1% by volume or more and 20% by volume or less (alcohol content of 20 degrees or less).
  • the alcoholic beverage is preferably a sake-flavored or wine-flavored alcoholic beverage.
  • Fermentation material Fermentation material soymilk (unadjusted soymilk) (lipid content 2.0% by weight), low-fat soymilk (lipid content 0.6% by weight), and soybean whey lactic acid bacteria: Lactococcus lactis Yeast 1: Schizosaccharomyces pombe Yeast 2: A mixture of Saccharomyces cerevisiae and Kluyveromyces marxianus
  • Lactococcus lactis lactic acid fermentation ⁇ yeast fermentation process (1): Using soymilk or low-fat soymilk that has been adjusted and sterilized as a raw material, lactic acid bacteria (Lactococcus lactis) are added (one platinum ear inoculum), and lactic acid. Fermented.
  • lactic acid bacteria Lactococcus lactis
  • Step (2) Next, Shizosaccharomyces pombe was added (one loopful inoculation) and alcohol-fermented to produce an alcoholic beverage.
  • the culture solution was filtered to obtain fermented soymilk.
  • Lactic acid fermentation ⁇ yeast fermentation process (1): pH-adjusted and sterilized soymilk or low-fat soymilk is used as a raw material, and lactic acid bacteria (Lactococcus lactis) are added (one platinum). Ear inoculation), lactic acid fermentation.
  • Step (2) Next, Saccharomyces cerevisiae was added (one loopful inoculation) and alcohol fermentation was performed to produce an alcoholic beverage.
  • the culture solution was filtered to obtain fermented soymilk.
  • the culture solution was filtered to obtain fermented soymilk or fermented soybean whey.
  • soybean whey When soybean whey is used as a raw material, it contains a sufficient amount of alcohol, and in the early stage of culture (sucrose remains), it specifically produces phenethyl alcohol, which has a rose-like aroma. In addition, banana-like fruit-like (ginjo aroma) isoamyl acetate is also specifically produced, and further, 3-methyl-1-butanol, which is the basic aroma of sake, is produced to produce a wine-like alcoholic beverage. Was made.
  • yeast and lactic acid bacteria suppresses the growth of germs in the early stages of culture. Although it has a little sour taste, the fruit-like (Ginjo aroma) has improved, and the sake is more like sake.
  • the phenethyl alcohol is produced by yeast and is derived from phenylalanine in protein.
  • the isoamyl acetate is produced by yeast and is derived from the amino acids in the protein.
  • the 3-methyl-1-butanol is produced by yeast and is derived from leucine in the protein.
  • Table 7 shows the results of the flavor produced by yeast. None: Not contained at all. Fine: Slightly contained. ⁇ : Ingredients are produced, but the effect on flavor is weak. ⁇ : Ingredients are generated and affect the flavor. ⁇ : More ingredients are produced, which greatly affects the flavor.
  • the present invention can solve "food resource depletion” and "environment” and contribute to efforts toward a sustainable world.
  • the present invention can particularly contribute to solving the shortage of food (particularly animal protein sources) and water resources.
  • the soybean used in the present invention can be cultivated in a large amount in a wide range of regions from cold regions to the tropics with a small amount of fertilizer and water as compared with animal protein sources. It is a solution through food ingredients.
  • the present invention is a technique for utilizing soymilk obtained by squeezing soybeans, and can provide an alcoholic beverage using soybeans as a further application of soybeans as a food material.

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Abstract

Le but principal de la présente invention est de fournir une nouvelle boisson alcoolisée. L'invention concerne un procédé de fabrication d'une boisson alcoolisée.
PCT/JP2021/002935 2020-01-31 2021-01-28 Procédé de fabrication d'une boisson alcoolisée WO2021153641A1 (fr)

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JP2020015672A JP2021122188A (ja) 2020-01-31 2020-01-31 アルコール飲料の製造方法

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