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WO2017038437A1 - Procédé de fabrication d'une boisson pétillante de type bière - Google Patents

Procédé de fabrication d'une boisson pétillante de type bière Download PDF

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Publication number
WO2017038437A1
WO2017038437A1 PCT/JP2016/073823 JP2016073823W WO2017038437A1 WO 2017038437 A1 WO2017038437 A1 WO 2017038437A1 JP 2016073823 W JP2016073823 W JP 2016073823W WO 2017038437 A1 WO2017038437 A1 WO 2017038437A1
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WO
WIPO (PCT)
Prior art keywords
beer
fermentation
raw material
sparkling beverage
malt
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2016/073823
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English (en)
Japanese (ja)
Inventor
慧三 楠
慎介 伊藤
浩一郎 高橋
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Asahi Breweries Ltd
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Asahi Breweries Ltd
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Publication date
Application filed by Asahi Breweries Ltd filed Critical Asahi Breweries Ltd
Priority to JP2017537709A priority Critical patent/JPWO2017038437A1/ja
Publication of WO2017038437A1 publication Critical patent/WO2017038437A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C7/00—Preparation of wort
    • C12C7/04—Preparation or treatment of the mash
    • 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
    • C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
    • 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
    • C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn

Definitions

  • the present invention relates to a low-sugar beer-like sparkling beverage despite a high ratio of wheat to fermentation raw materials.
  • beer-like sparkling beverages such as beer and sparkling liquor
  • a wide variety of products are on the market due to diversification of consumer preferences.
  • the demand for low-calorie and low-sugar beer-like sparkling beverages has increased in recent years due to consumer health.
  • the amount of malt that contains a relatively large amount of non-assimilable saccharides for yeast is suppressed as a fermentation raw material.
  • the saccharide content and calories of the beverage can be reduced.
  • Patent Document 1 discloses a method for improving the flavor of a low-sugar fermented beer-like sparkling beverage by using leucine or an amino source containing a leucine residue as a fermentation raw material and causing yeast to produce isoamyl acetate in the fermentation process. Is described.
  • Patent Document 2 provides a low-sugar fermented beer-like sparkling beverage with excellent balance between taste and flavor by suppressing the killing rate of yeast during fermentation by using glucose and sucrose as main fermentation raw materials.
  • Patent Document 3 even when the ratio of malt use to the fermentation raw material is increased by adding glucoamylase in at least one of the charging step and the fermentation step, and adding transglucosidase in the fermentation step, It is described that a fermented beer-like sparkling beverage can be produced.
  • JP 2012-105673 A Japanese Patent No. 4260207 International Publication No. 2014/196265
  • the malt use ratio in the fermentation raw material is lower than 25%, and the grain feeling and rich feeling derived from the malt aroma component are still insufficient.
  • it is necessary to add an enzyme during the fermentation process but the temperature of the fermentation process is low, and a sufficient amount of enzyme is required to perform a sufficient enzyme reaction.
  • a low-sugar beer-like sparkling beverage can be produced by fermenting wort prepared from a fermentation raw material having a high malt use ratio and diluting the obtained fermentation liquid having a high sugar content with water. In this case, the content of the malt aroma component is reduced by dilution, and the beer-likeness and richness are impaired.
  • the object of the present invention is to provide a method for producing a low-sugar beer-like sparkling beverage without requiring excessive dilution even though the ratio of wheat used relative to the fermentation raw material is high.
  • the present inventors have saccharified the fermentation raw material with glucoamylase, or glucoamylase and prunalase, and the solid raw material and raw water (Zhangyu). It was found that by setting the mass ratio to a certain ratio or more, a low-sugar beer-like sparkling beverage can be produced even when the ratio of wheat used to the fermentation raw material is high, and the present invention has been completed.
  • the method for producing a beer-like sparkling beverage and the beer-like sparkling beverage according to the present invention are the following [1] to [5].
  • [1] A saccharification treatment is performed on a mixture of fermentation raw material and raw material water containing wheat to prepare wort, and a fermentation step of inoculating yeast into the wort and performing fermentation,
  • the wheat use ratio with respect to the fermentation raw material is 30% or more
  • the fermentation raw material is saccharified with glucoamylase or glucoamylase and prunalase, and in the charging step, 6 times the total amount of solid raw materials
  • a method for producing a beer-like sparkling beverage wherein the above raw water is used to produce a beer-like sparkling beverage having a sugar content in the beverage of less than 0.5 g / 100 mL.
  • [2] The method for producing a beer-like sparkling beverage according to [1], wherein in the charging step, 22 U or more of glucoamylase, or 22 U or more of glucoamylase and 0.1 U or more of prunalase is used per 1 g of the fermentation raw material. .
  • [3] The method for producing a beer-like sparkling beverage according to [1] or [2], wherein a proline content in the produced beer-like sparkling beverage is 4 mg / 100 mL or more.
  • [4] The method for producing a beer-like sparkling beverage according to any one of [1] to [3], wherein a malt use ratio relative to the fermentation raw material is 30% or more.
  • a beer-like sparkling beverage having a wheat use ratio of 30% or more with respect to a fermentation raw material, a proline content of 4 mg / 100 mL or more, and a saccharide content of less than 0.5 g / 100 mL.
  • a beer-like sparkling beverage that is excellent in beer-likeness and richness, has low sugar content, and is excellent in lightness.
  • the beer-like sparkling beverage in the present invention and the specification of the present application means a sparkling beverage having a beer-like character (a taste pronounced of beer on flavor).
  • the alcohol concentration of the beer-like sparkling beverage in the present invention is not limited, and may be an alcoholic beverage of 0.5% by volume or more, or a so-called non-alcoholic beverage of less than 0.5% by volume. Specific examples include beer, happoshu, and non-alcohol beer.
  • liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process with an alcohol-containing distillate may be used.
  • the alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and one that is generally classified as distilled liquor can be used.
  • distilled liquor can be used.
  • raw material alcohol, spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. can be used.
  • the method for producing a beer-like sparkling beverage according to the present invention is the ratio of wheat (mass) to fermented raw materials (fermented raw materials (mass)).
  • a beer-like sparkling beverage with a saccharide content in the beverage of less than 0.5 g / 100 mL is produced despite the fact that the proportion) is 30% or more. Since the use ratio of wheat is high, the beer-like effervescent beverage obtained by the production method is excellent in beer-likeness and richness due to aroma components derived from wheat such as malt aroma components, and has a drinking response. Moreover, since the sugar content in a drink is very low, the beer-like effervescent drink obtained by the said manufacturing method has a high nimble feeling and is refreshing, although the wheat use ratio is high.
  • sugar means the saccharide
  • the sugar content of the beer-like sparkling beverage can be calculated by subtracting the amount of protein, lipid, dietary fiber, ash, alcohol and water from the weight of the whole beverage.
  • the amount of protein, lipid, dietary fiber, ash, and moisture in the beverage can be measured by the methods listed in the nutrition labeling standards.
  • the amount of protein can be measured by a nitrogen quantitative conversion method
  • the amount of lipid can be measured by an ether extraction method, a chloroform / methanol mixed solution extraction method, a gel bell method, an acid decomposition method, or a rosese Gottling method
  • the amount of fiber can be measured by high performance liquid chromatography or Prosky method
  • the amount of ash can be measured by magnesium acetate addition ashing method, direct ashing method or sulfuric acid addition ashing method
  • the amount of moisture is It can be measured by the Karl Fischer method, the drying aid method, the reduced pressure heating drying method, the normal pressure heating drying method, or the plastic film method. These measurement methods are generally known among those skilled in the art.
  • wheat means barley such as barley, wheat, rye, and buckwheat, and includes both ungerminated and malt.
  • barley”, “wheat”, “rye”, and “soba” mean ungerminated unless otherwise specified.
  • the production method performs a saccharification treatment on a mixture of fermentation raw materials containing raw wheat such as malt and raw water, prepares wort, and inoculates the wort with yeast to perform fermentation.
  • a fermentation process, and in the preparation process, the raw material for fermentation is saccharified with glucoamylase, or glucoamylase and prunalase, using raw water that is 6 times or more the total amount of solid raw materials.
  • the preparation step the reaction of decomposing sugars in the fermentation raw material, particularly sugars derived from malt into sugars that can be assimilated by yeast, by saccharifying the fermentation raw material with glucoamylase or with glucoamylase and prunalase.
  • glucoamylase or glucoamylase and prunalase
  • the fermentation raw material is saccharified with glucoamylase, or glucoamylase and prunalase, it is preferable to add glucoamylase to the fermentation raw material together with prunalase as necessary in the charging step.
  • the glucoamylase used in the present invention is not particularly limited as long as it is an enzyme having a catalytic activity of cleaving the non-reducing end of starch and producing glucose, and glucoamylases derived from various organisms are used. be able to.
  • any commercially available glucoamylase may be used, or these may be used in combination.
  • the prunalase used in the present invention is not particularly limited as long as it is an enzyme capable of hydrolyzing a starchy ⁇ -1,6 glucoside bond, and prunalases derived from various organisms can be used.
  • any commercially available prunalase may be used, or a combination thereof may be used.
  • the amount of glucoamylase added to the fermentation raw material may be an amount sufficient to promote the decomposition reaction of sugars derived from wheat such as malt into assimilating sugars. Even if the amount of malt used is 100%, it is relatively easy to suppress the sugar content in the final beverage to less than 0.5 g / 100 mL. Therefore, in the production method according to the present invention, it is added in the preparation step
  • the amount of glucoamylase to be produced is preferably 22 U / 1 g or more with respect to the fermentation raw material weight (22 U or more with respect to 1 g of the fermentation raw material, the same applies hereinafter), and more preferably 40 U / 1 g or more.
  • the amount of purnarase added to the fermentation raw material may be an amount sufficient to promote the decomposition reaction of carbohydrates derived from wheat such as malt into assimilating sugars. Even if the amount of malt used is 100%, it is relatively easy to suppress the sugar content in the final beverage to less than 0.5 g / 100 mL. Therefore, in the production method according to the present invention, it is added in the preparation step It is preferable that the amount of prunalase to be produced is 0.1 U / 1 g or more based on the weight of the fermentation raw material.
  • the production method according to the present invention in order to perform the saccharification of the fermentation raw material in the charging process sufficiently efficiently, raw water of 6 times or more the total amount of the solid raw material is used.
  • the mass ratio of the solid raw material to Zhang hot water (hereinafter sometimes referred to as “Zhang hot water ratio”) is set to 1: 6 or more.
  • the ratio of hot water is preferably 1:10 or less, and 1: 6 to 1: 8 is more preferable.
  • saccharification is generally performed under conditions where the ratio of hot water is 1: 3 to 5 from the viewpoint of fermentation efficiency, but the production method according to the present invention In saccharification, saccharification efficiency is improved by carrying out saccharification under conditions with a higher ratio of chorito.
  • the production method according to the present invention uses a specific enzyme in the preparation step and adjusts the amount of Zhang hot water (raw water) to efficiently convert the sugars derived from wheat such as malt into sugars that can be assimilated by the yeast. Except for converting well, it can be produced in the same manner as other fermented beer-like sparkling beverages produced using malt as a raw material and undergoing a fermentation process.
  • a general fermented beer-like sparkling beverage can be produced by the steps of preparation (fermentation raw material liquid preparation), fermentation, storage, and filtration.
  • barley used as a fermentation raw material is not particularly limited, but preferably contains malt, and malt may be used in combination with ungerminated barley or wheat.
  • barley malt, wheat germ, barley, wheat, or a mixture thereof is particularly preferable as the fermentation raw material, and only barley malt or a combination of barley malt and barley is more preferable.
  • the malt used as a fermentation raw material can be a germinated barley or the like by a general malting process. Specifically, malt can be produced by immersing harvested barley, wheat, buckwheat, etc. in water and allowing them to germinate appropriately, followed by drying with hot air. The malt may be crushed by a conventional method. As malt used in the present invention, malt having a higher ultimate final fermentation degree, that is, using a small-scale laboratory charging equipment in advance, because it is easy to produce a lower sugar beer-like sparkling beverage. It is preferable to use wort prepared in advance under the same conditions as above and malt that has been confirmed to have a low content of carbohydrates that cannot be assimilated by yeast.
  • the saccharide that cannot be assimilated by yeast can be calculated by subtracting saccharides that can be assimilated by yeast from the saccharides in wort, specifically, glucose, maltose, fructose, maltotriose and the like.
  • the wheat use ratio may be 30% or more, only wheat may be used as the fermentation raw material (wheat use ratio 100%), and starch raw materials and sugar raw materials other than wheat may be used in combination.
  • starchy raw materials other than wheat include beans such as rice, corn, corn, and soybeans, and potatoes.
  • the starchy raw material may be used as cereal syrup, cereal extract or the like.
  • starchy raw material other than wheat used in the present invention one kind of starchy raw material may be used, or a mixture of plural kinds of starchy raw materials may be used.
  • the saccharide material include saccharides such as liquid sugar and sugar.
  • the liquid sugar is produced by decomposing and saccharifying starchy substances with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose and the like.
  • the carbohydrate content in the final product can be significantly reduced even when the amount of wheat such as malt used for the fermentation raw material is large. For this reason, by using the production method according to the present invention, it is possible to increase the ratio of wheat to the fermentation raw material without increasing the sugar content. Since the effects of the production method according to the present invention can be more fully exhibited, the ratio of wheat to the fermentation raw material is preferably 50% or more and 100% or less, more preferably 65% or more and 100% or less, and 80%. More preferably, it is 100% or less.
  • the production method according to the present invention Can be used to produce a beer-like sparkling beverage having a saccharide content of less than 0.5 g / 100 mL even when the ratio of wheat to the fermentation raw material is 100%.
  • the malt use ratio relative to the fermentation raw material is 30% or more and 100% or less.
  • the ratio of malt (mass) to the fermentation raw material (mass) is 30% or more and 100% or less.
  • it is 50% or more and 100% or less, more preferably 65% or more and 100% or less, and still more preferably 80% or more and 100% or less.
  • a saccharification treatment is performed on a mixture of fermentation raw materials containing wheat such as malt and raw water to prepare wort.
  • a mixture containing a fermentation raw material containing malt or the like and raw water is prepared and heated to saccharify the starch material of the fermentation raw material.
  • the auxiliary material include hop, yeast extract, protein degradation product, water-soluble dietary fiber, sweetener, bitter, fruit juice, coloring, herb, and fragrance.
  • the water-soluble dietary fiber means a carbohydrate that dissolves in water and is not digested or difficult to digest by human digestive enzymes.
  • Examples of the water-soluble dietary fiber used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum degradation product, pectin, gum arabic and the like. These water-soluble dietary fibers may use only 1 type and may use 2 or more types together.
  • the sweetener may be sugar, may have a relatively low sweetness, or may be a high sweetness sweetener.
  • Specific examples of sweeteners having a relatively low sweetness include polysaccharides and sweet amino acids.
  • the polysaccharide means a saccharide obtained by polymerizing three or more monosaccharides. Polysaccharides are roughly classified into starch, dextrin, and oligosaccharide mainly depending on the size. An oligosaccharide is a saccharide obtained by polymerizing about 3 to 10 monosaccharides, and a dextrin is a saccharide obtained by hydrolyzing starch and is larger than the oligosaccharide.
  • sweet amino acid examples include alanine and glycine, and alanine is preferable.
  • high-intensity sweeteners examples include acesulfame potassium, neotame, aspartame, sucralose, stevia, and enzyme-treated stevia. These sweeteners may use only 1 type and may use 2 or more types together.
  • the bittering agent is not particularly limited as long as it exhibits the same or similar bitterness as beer in the product beer-like sparkling beverage, and may be a bitter component contained in hops.
  • the bitter component which is not contained in the hop may be sufficient.
  • the bittering agent specifically, magnesium salt, calcium salt, tributyl citrate, triethyl citrate, naringin, quassin, iso- ⁇ acid, tetraiso- ⁇ acid, ⁇ -acid oxide, quinine, momordesine, quercitrin
  • Representative examples include bitterness-imparting ingredients such as theobromine and caffeine, and bitterness-imparting materials such as bitter gourd, senburi tea, bitter tea, nigamomogi extract, gentian extract, and kina extract. These bitterings may use only 1 type and may use 2 or more types together.
  • protein degradation products include soy protein degradation products.
  • colorant include caramel color.
  • flavor include beer flavor, beer flavor, and hop flavor.
  • glucoamylase, or glucoamylase and pullulanase are added to the mixture of fermentation raw material and raw water.
  • the addition time of glucoamylase or glucoamylase and pullulanase is not particularly limited as long as the saccharification reaction by these enzymes added up to the end of the charging process is sufficiently performed. Both enzymes may be added simultaneously to the mixture, or may be added independently.
  • glucoamylase or glucoamylase and pullulanase may be added together with a fermentation raw material such as malt at the time of preparation of the mixture of the fermentation raw material and raw material water, or may be added during the saccharification reaction.
  • glucoamylase or glucoamylase and pullulanase are prepared at the time of preparation of the mixture or at an early stage of the preparation process. Is preferably added, more preferably at the time of preparation of the mixture.
  • glucoamylase or other enzymes of glucoamylase and pullulanase it is also preferable to add glucoamylase or other enzymes of glucoamylase and pullulanase to the mixture of the fermentation raw material and raw water.
  • the other enzymes include saccharifying enzymes such as ⁇ -amylase and enzyme agents such as protease.
  • the temperature and time during the saccharification treatment are finally obtained in consideration of the type of enzyme added, such as glucoamylase, the type and amount of fermentation raw material, the type of yeast used in the subsequent fermentation process, the fermentative power, etc. It can be appropriately determined so that the sugar in the fermentation raw material such as malt is sufficiently decomposed into yeast-assimilating sugar so that the sugar content in the beverage is less than 0.5 g / 100 mL. . Since the longer the saccharification treatment is, the more saccharification proceeds, in the production method according to the present invention, the saccharification treatment in the charging step is preferably performed, for example, at 60 to 80 ° C. for 60 to 300 minutes. Can be carried out by holding for 100 to 300 minutes, more preferably 180 to 300 minutes.
  • the saccharified solution (Michet solution) obtained after the saccharification treatment is boiled to obtain wort. It is preferable that the Miche solution is filtered before boiling, and the resulting filtrate is boiled.
  • the boiling method and its conditions can be determined as appropriate.
  • a beer-like sparkling beverage having a desired flavor can be produced by appropriately adding herbs or the like before or during the boiling process.
  • hops are preferably added before or during the boiling process.
  • the addition amount of hops, the addition mode (for example, adding in several steps) and the boiling conditions can be determined as appropriate.
  • the removal of the soot may be performed by any solid-liquid separation process, but in general, the precipitate is removed using a tank called a whirlpool.
  • the temperature of the wort at this time may be 15 ° C. or higher, and is generally about 50 to 80 ° C.
  • the wort (filtrate) after removing the koji is cooled to an appropriate fermentation temperature with a plate cooler or the like.
  • yeast is inoculated into the cooled wort and fermented.
  • the cooled wort may be used for the fermentation process as it is, or may be used for the fermentation process after adjusting to a desired extract concentration.
  • the yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts used for producing alcoholic beverages. Although it may be a top fermentation yeast or a bottom fermentation yeast, it is preferably a bottom fermentation yeast because it can be easily applied to large-scale brewing facilities.
  • the assimilating sugar in wort is efficiently converted to alcohol, and the finally obtained beer-like sparkling beverage contains the assimilating sugar The amount can be kept sufficiently low.
  • alcohols may be added to the wort before inoculation with yeast or the fermentation broth during the fermentation process.
  • beverages obtained by adding alcohols to the fermentation broth obtained after fermentation by adding alcohols before fermentation is complete the taste of alcohol and fermentation broth is better, and the alcohol itself has a sharp stimulus A beer-like sparkling beverage with a mild taste can be obtained.
  • the amount of alcohol added to the wort or the like can be adjusted as appropriate in consideration of the target product quality, particularly the target alcohol concentration of the fermented beverage that is the final product.
  • the amount of alcohol added to wort or the like is preferably such that the alcohol concentration of the beer-like sparkling beverage produced is increased by 1% by volume or more by the added alcohol, and the beer-like foam produced is More preferably, the alcohol concentration of the functional beverage is increased by 1 to 4% by volume.
  • Alcohols added to wort etc. are not particularly limited as long as they contain alcohol, and may be, for example, raw material alcohols such as spirits, whiskey, brandy, vodka, lamb, tequila, gin It may be an alcohol-containing distillate such as shochu, or a brewed liquor such as sake. As alcohols used in the production method according to the present invention, the alcohol concentration can be increased without significantly affecting the taste of beer-like sparkling beverages. An alcohol-containing distillate having a small flavor is preferable, and a raw material alcohol is more preferable.
  • the fermentation proceeds sufficiently even after the alcohols are added, since the added alcohols can be sufficiently mixed with the fermentation broth.
  • the obtained fermented liquor is aged in a storage tank, stored and stabilized under a low temperature condition of about 0 ° C., and then filtered as a filtration process.
  • the target beer-like sparkling beverage can be obtained by removing yeast and proteins insoluble in the temperature range.
  • the filtration process may be any technique that can remove yeast by filtration. Examples thereof include diatomaceous earth filtration and filter filtration using a filter having an average pore size of about 4 to 5 ⁇ m.
  • an appropriate amount of water may be added and diluted before or after filtration.
  • the obtained beer-like sparkling beverage is usually bottled by a filling process and shipped as a product.
  • beer-like sparkling beverages corresponding to liqueurs in the liquor tax law can be produced by mixing with, for example, an alcohol-containing distillate in the steps after the yeast fermentation step.
  • the addition of the alcohol-containing distillate may be before or after addition for adjusting the alcohol concentration. Since the alcohol-containing distillate to be added can produce a beer-like effervescent beverage having a more preferable wheat feeling, wheat spirits are preferred.
  • Proline is an amino acid that is relatively contained in wheat such as malt and does not change much in the residual amount in the final product even after the fermentation process. For this reason, beer-like effervescent drinks with a high malt use ratio clearly have a higher proline content than beer-like effervescent drinks with a low malt use ratio or beer-like effervescent drinks that do not use malt. That is, the proline content in the beer-like sparkling beverage is a measure of the amount of wheat used as a raw material, particularly a measure of the amount of malt used. Since the wheat use ratio is as high as 30% or more, the proline content in the beer-like sparkling beverage produced by the production method according to the present invention is also increased.
  • the beer-like sparkling beverage produced by the production method according to the present invention preferably has a proline content of 4 mg / 100 mL or more, more preferably 7 mg / 100 mL or more, and 10 mg / 100 mL or more. Is more preferable. Although there is no limitation in particular in the upper limit of the proline content of the said beer-like sparkling beverage, in many cases, it is 20 mg / 100 mL or less.
  • the proline content of the beer-like sparkling beverage can be measured, for example, by an Accuquit® UPLC analyzer manufactured by Waters (USA) by the Accutag Ultra (AccQ-Tag® Ultra) labeling method. It is also possible to measure using an amino acid automatic analyzer L-8800A manufactured by Hitachi.
  • the beer-like sparkling beverage according to the present invention has a wheat usage ratio of 30% or more with respect to the fermentation raw material, a proline content of 4 mg / 100 mL or more, and a saccharide content of less than 0.5 g / 100 mL.
  • the beer-like sparkling beverage according to the present invention preferably has a malt use ratio of 30% or more with respect to the fermentation raw material. Since the beer-like sparkling beverage has a high barley use ratio, the beer-like sparkling beverage is excellent in beer-likeness and richness due to aroma components derived from wheat such as malt aroma components, and has a drinking response. Moreover, since the sugar content in a drink is very low, although a wheat use ratio is high, a light feeling is high and it is refreshing.
  • the beer-like sparkling beverage according to the present invention can be produced, for example, by the production method according to the present invention.
  • a beer-like sparkling beverage having a saccharide content of less than 0.5 g / 100 mL has not been commercially available, although the malt use ratio is as high as 30% or more.
  • the beer-like sparkling beverage according to the present invention preferably has a proline content of 4 mg / 100 mL or more, more preferably 7 mg / 100 mL or more, and even more preferably 10 mg / 100 mL or more.
  • the sugar content in the beer-like sparkling beverage was calculated by subtracting the protein, lipid, dietary fiber, ash content, alcohol content and water content from the total weight of the beverage.
  • the protein content of beer-like sparkling beverages is measured by the nitrogen quantitative conversion method
  • the lipid content is measured by the ether extraction method
  • the dietary fiber content is measured by the Prosky method
  • the ash content is determined by the direct ashing method.
  • the water content was measured by a reduced pressure heating drying method. Each method was performed by a conventional method.
  • proline content in the beer-like sparkling beverage was measured using an amino acid automatic analyzer L-8800A manufactured by Hitachi.
  • Example 1 As raw materials, 40 g of malt, 320 mL of water, glucoamylase (Amanoenzyme, “Gluczyme NLP”), and pullulanase (Amanoenzyme, “Amano 3”) were mixed. Glucoamylase was added so as to be 2.1, 4.2, 21, 42, or 63 U per 1 g of malt. Pullulanase was added so that it might become 45 U per 1 g of malt. The starch saccharification power of glucoamylase was measured by the Amano method (pH 4.5). The obtained mixture was charged at 62 ° C. for 240 minutes and then at 76 ° C. for 5 minutes, and charged with a charging diagram to obtain a Miche solution. The obtained Miche liquid was filtered to obtain wort.
  • the final fermentation degree of each wort obtained was measured.
  • the final fermentation degree is a value indicating that saccharification is progressing, and is shown in Table 1 together with the amount of glucoamylase added in the preparation step in the production of each wort.
  • saccharification of wort was promoted when the amount of glucoamylase added was increased, and saccharification was sufficiently advanced by increasing the amount of glucoamylase added to 21 U per gram of fermentation raw material. It was found that beer with lower sugar content can be obtained from advanced wort.
  • Example 2 As raw materials, 40 g of malt, 320 mL of water, glucoamylase (Amanoenzyme, “Gluczyme NLP”), and pullulanase (Amanoenzyme, “Amano 3”) were mixed. Glucoamylase was added so as to be 63 U per 1 g of malt. Pullulanase was added at 0, 3.0, 15.0, 30.0, or 45.0 U per gram of malt. The starch saccharification power of pullulanase was measured by the Amano method (pH 6.0). The resulting mixture was charged for 240 minutes at 62 ° C., and then charged for 5 minutes at 76 ° C., and the mixture was charged, and the resulting Micheal solution was filtered to obtain wort.
  • Example 3 As raw materials, 40 g of malt, 160, 240, or 320 mL of water, glucoamylase (Amanoenzyme, “Gluczyme NLP”), and pullulanase (Amanoenzyme, “Amano 3”) were mixed. Glucoamylase was added so as to be 63 U per 1 g of malt, and pullulanase was added so as to be 45.0 U per 1 g of malt. The ratio of the hot water is 1: 4 when 160 mL of raw water is added, 1: 6 when 240 mL of raw water is added, and 1: 8 when 320 mL of raw water is added. The obtained mixture was charged at 62 ° C. for 240 minutes and then at 76 ° C. for 5 minutes, and charged with a charging diagram to obtain a Miche solution. The obtained Miche liquid was filtered to obtain wort.
  • the final fermentation degree of each wort obtained was measured.
  • the measurement results are shown in Table 3 together with the ratio of the hot water in the preparation in the production of each wort.
  • the sugar content in the beverage finally obtained is lower when the ratio of the hot water is 1: 6 or more than when the ratio of the hot water is 1: 4, and the ratio of the hot water is adjusted to 1: 6 or more. It was found that the final fermentation degree of wort was increased and a beer-like sparkling beverage with a saccharide content of less than 0.5 g / 100 mL was obtained.
  • Example 4 As raw materials, malt, 4000 mL of water, 15 g of glucoamylase (Amanoenzyme, “Gluczyme NLP”), and 15 g of pullulanase (Amanoenzyme, “Amano 3”) were mixed. The amount of glucoamylase added was 63 U per gram of malt, and the amount of pullulanase added was 45.0 U per gram of malt. The obtained mixture was charged at 62 ° C. for 240 minutes and then at 76 ° C. for 5 minutes, and charged with a charging diagram to obtain a Miche solution.
  • hop 1g After filtering the obtained Miche liquid, hop 1g, ammonium sulfate 0.3 w / v%, yeast extract 0.1 w / v%, and sucrose were added and boiled for 30 minutes, and wort was obtained. The obtained wort was fermented and filtered to obtain a beer-like sparkling beverage.
  • Table 4 shows the used amounts of malt and sucrose used in each beverage, and the malt use ratio (ratio of the use amount of malt to the total use amount of malt and sucrose).
  • each beer-like sparkling beverage obtained were measured.
  • Table 4 shows the measurement results.
  • sensory evaluation was performed about beer-likeness, richness, lightness, and comprehensive evaluation of each beer-like sparkling beverage.
  • three expert panelists performed sensory tasting of each beer-like sparkling beverage blindly, and evaluated it according to the following five levels. The evaluation results are shown in Table 4.
  • beer-like effervescent beverage of Sample 1 with a malt use ratio of 100% and 11 commercially available beer-like effervescent beverages were similarly evaluated for beer-likeness, richness, lightness, and comprehensive evaluation.
  • the sensory evaluation was performed about.
  • the evaluation results are shown in Tables 5 and 6.
  • the commercial products A to F are beer, among which the commercial products A, C, and E have a malt use ratio of 100% as in the case of the sample 1.
  • the commercial products G to K are beer-like sparkling beverages other than beer that has zero sugar (the sugar content is less than 0.5 g / 100 mL), and among these, the commercial product J is a non-alcoholic beer.
  • sample 1 had a high evaluation of beer-likeness, richness, and lightness
  • commercial products A to F which are beers, all had a high evaluation of beer-likeness and richness.
  • the evaluation of the savoryness was low, and the commercial products G to K having a low sugar content had a high evaluation of lightness, but the evaluation of beer quality and richness was low.
  • Example 4 As raw materials, malt, barley, 4000 mL of water, 15 g of glucoamylase (Amanoenzyme, “Gluczyme NLP”), and 15 g of pullulanase (Amanoenzyme, “Amano 3”) were mixed. The addition amount of glucoamylase was 63 U per 1 g of the total amount of malt and barley, and the addition amount of pullulanase was 45.0 U per 1 g of the total amount of malt and barley. The obtained mixture was charged at 50 ° C. for 90 minutes, then at 62 ° C. for 240 minutes, and then at 76 ° C. for 5 minutes.
  • hop 1g After filtering the obtained Miche liquid, hop 1g, ammonium sulfate 0.3 w / v%, yeast extract 0.1 w / v%, and sucrose were added and boiled for 30 minutes, and wort was obtained.
  • the obtained wort was fermented and filtered to obtain a beer-like sparkling beverage.
  • Table 7 shows the amounts of malt, barley, and sucrose used in each beverage, and the ratio of malt used (the ratio of the total amount of malt and barley to the total amount of malt, barley, and sucrose).
  • all the samples 1 to 6 had a carbohydrate content of 0.3 g / 100 mL. Moreover, the proline content increased as the wheat use ratio increased. The sensory evaluation of all samples 1 to 6 was high in lightness, but the beer-like and rich evaluation was higher as the wheat usage ratio was higher, and the overall evaluation was higher as the wheat usage ratio was higher. .

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  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
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  • Food Science & Technology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
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  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé de fabrication d'une boisson pétillante de type bière, qui présente une faible teneur en sucre et qui ne nécessite pas de dilution excessive, même si de l'orge est utilisé à un rapport élevé dans les matériaux de départ pour la fermentation. Le procédé selon la présente invention de fabrication d'une boisson pétillante de type bière comprend une étape d'empâtage, destinée à soumettre un mélange de matériaux de départ pour la fermentation, lesdits matériaux de départ contenant de l'orge à un rapport de 30 % ou plus, avec de l'eau à une saccharification pour ainsi préparer un moût, et une étape de fermentation, destinée à inoculer du moût avec de la levure pour ainsi faire fermenter celui-ci. Dans l'étape d'empâtage, les matériaux de départ pour la fermentation sont saccharifiées à l'aide de glucoamylase, éventuellement avec de la pullulanase, pour ainsi fabriquer une boisson pétillante de type bière présentant une teneur en sucre inférieure à 0,5 g par 100 ml de la boisson.
PCT/JP2016/073823 2015-09-03 2016-08-15 Procédé de fabrication d'une boisson pétillante de type bière Ceased WO2017038437A1 (fr)

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WO2017204221A1 (fr) * 2016-05-24 2017-11-30 キリン株式会社 Boisson alcoolisée fermentée au goût de bière et son procédé de production
JP2018186774A (ja) * 2017-05-09 2018-11-29 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料に濃醇さと味のマイルド感を付与する方法
JP2018186776A (ja) * 2017-05-09 2018-11-29 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の麦由来の雑味のキレを改善する方法
WO2020003923A1 (fr) * 2018-06-29 2020-01-02 アサヒグループホールディングス株式会社 Boisson alcoolisée à base de malt fermenté et son procédé de production
KR20200037986A (ko) * 2018-10-02 2020-04-10 하이트진로 주식회사 액상 당을 이용한 여과 속도가 증가된 주류의 제조 방법
JP2020058315A (ja) * 2018-10-12 2020-04-16 サッポロビール株式会社 ビールテイスト飲料
JP2020137461A (ja) * 2019-02-28 2020-09-03 サッポロビール株式会社 ビールテイスト飲料
JPWO2021005816A1 (ja) * 2019-07-10 2021-09-13 アサヒグループホールディングス株式会社 ビールテイスト飲料
JP2021192605A (ja) * 2020-06-08 2021-12-23 サッポロビール株式会社 ビールテイスト飲料、その製造方法及び香味向上方法
JP2023060062A (ja) * 2017-05-09 2023-04-27 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香味を改善する方法
CN117511676A (zh) * 2023-11-08 2024-02-06 麦积区刘家庄禾晟酿酒坊 一种红茅烧酒的酿制方法
WO2025005235A1 (fr) * 2023-06-30 2025-01-02 キリンホールディングス株式会社 Boisson alcoolisée aromatisée à la bière et son procédé de production

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WO2017204221A1 (fr) * 2016-05-24 2017-11-30 キリン株式会社 Boisson alcoolisée fermentée au goût de bière et son procédé de production
JP7627301B2 (ja) 2017-05-09 2025-02-05 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の麦由来の雑味のキレを改善する方法
JP2018186774A (ja) * 2017-05-09 2018-11-29 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料に濃醇さと味のマイルド感を付与する方法
JP2018186776A (ja) * 2017-05-09 2018-11-29 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の麦由来の雑味のキレを改善する方法
JP2023107911A (ja) * 2017-05-09 2023-08-03 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の麦由来の雑味のキレを改善する方法
JP7527421B2 (ja) 2017-05-09 2024-08-02 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香味を改善する方法
JP7297402B2 (ja) 2017-05-09 2023-06-26 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の麦由来の雑味のキレを改善する方法
JP2023060062A (ja) * 2017-05-09 2023-04-27 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料の香味を改善する方法
JP7060337B2 (ja) 2017-05-09 2022-04-26 サッポロビール株式会社 ビールテイスト飲料、ビールテイスト飲料の製造方法、及びビールテイスト飲料に濃醇さと味のマイルド感を付与する方法
JP2020000164A (ja) * 2018-06-29 2020-01-09 アサヒビール株式会社 発酵麦芽アルコール飲料及びその製造方法
WO2020003923A1 (fr) * 2018-06-29 2020-01-02 アサヒグループホールディングス株式会社 Boisson alcoolisée à base de malt fermenté et son procédé de production
KR102163980B1 (ko) * 2018-10-02 2020-10-12 하이트진로 주식회사 액상 당을 이용한 여과 속도가 증가된 주류의 제조 방법
KR20200037986A (ko) * 2018-10-02 2020-04-10 하이트진로 주식회사 액상 당을 이용한 여과 속도가 증가된 주류의 제조 방법
JP2020058315A (ja) * 2018-10-12 2020-04-16 サッポロビール株式会社 ビールテイスト飲料
JP2023144063A (ja) * 2018-10-12 2023-10-06 サッポロビール株式会社 ビールテイスト飲料
JP7376984B2 (ja) 2018-10-12 2023-11-09 サッポロビール株式会社 ビールテイスト飲料
JP7696691B2 (ja) 2019-02-28 2025-06-23 サッポロビール株式会社 ビールテイスト飲料
JP2020137461A (ja) * 2019-02-28 2020-09-03 サッポロビール株式会社 ビールテイスト飲料
EP3957183A4 (fr) * 2019-07-10 2023-01-04 Asahi Group Holdings, Ltd. Boisson aromatisée à la bière
JPWO2021005816A1 (ja) * 2019-07-10 2021-09-13 アサヒグループホールディングス株式会社 ビールテイスト飲料
AU2020311642B2 (en) * 2019-07-10 2025-09-25 Asahi Group Holdings, Ltd. Beer taste beverage
JP2021192605A (ja) * 2020-06-08 2021-12-23 サッポロビール株式会社 ビールテイスト飲料、その製造方法及び香味向上方法
WO2025005235A1 (fr) * 2023-06-30 2025-01-02 キリンホールディングス株式会社 Boisson alcoolisée aromatisée à la bière et son procédé de production
JP7646955B1 (ja) * 2023-06-30 2025-03-17 キリンホールディングス株式会社 ビールテイストアルコール飲料およびその製法
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