Fermented beverage from fractionated corn

Abstract

A technology for obtaining a high-quality fermented beverage, especially bear taste beverage, without any fermentation failure from a raw material of non-wheat cereal, such as ungerminated corn, which is often used as a raw material of food or drink and can be easily procured. A non-wheat cereal is fractionated into at least a starch fraction and a protein fraction. These fractions are separately treated with an external enzyme into a saccharified starch and a proteolysis product. These are used as a raw material of charge liquid during fermentation step. Consequently, any failure during charging step has been avoided. The mixing ratios of thus separately prepared saccharified starch and proteolysis product have been intensively investigated, thereby determining a preferred mixing ratio ensuring avoiding of any fermentation failure during fermentation step.

Description

technical field [0001] The invention relates to a fermented beverage using isolated non-wheat grain as a fermented raw material. In particular, it relates to beer-flavored beverages based on separated corn. Background technique [0002] From ancient times to the present, fermented beverages such as beer-flavored beverages have been tried to brew them using 100% ungerminated grains as fermented raw materials. However, because the raw material is different from the usual beer and sparkling wine fermentation raw materials, malt is not used, so it does not contain enzymes (such as amylases and proteases) inside malt, and it needs to be combined with external amylases and proteases. combination to make it work. [0003] For example, corn, which is widely used as a raw material for food and beverages, is less likely to produce enzymes of the required quality than germinated barley malt even if it is germinated. [0004] Therefore, when corn is used as a raw material of fermente...

AI Technical Summary

Problems solved by technology

This cooling operation is very difficult to cool to the target temperature due to the equilibrium relationship between the raw material of ungerminated corn and the heat of water and the capacity of the brewing device. At the same time, the sugar liquid produced by the above method will produce In the fermentation process, sugars and amino acids used as nutrition sources for yeast do not reach the target amount required for fermentation (Non-Patent Document 1)

[0005] At this time, the immature flavor and excessive residual sugar resulting from poor fermentation will remain, resulting in a product with poor refreshing properties, which is fatal to the aroma and quality characteristics of beer-flavored beverages

[0006] Moreover, when corn is directly decomposed with external enzymes and used as fermentation raw materials, the decomposition of its protein is particularly difficult.