Fermented beverage and method for producing same

Abstract

The present invention relates to (1) a method for producing a fermented beverage, the method comprising: a feeding step for obtaining a saccharified liquid from a starchy starting material; a fermentation step for obtaining a fermentation broth by fermenting the obtained saccharified liquid with yeast; and a dilution step for diluting the resulting fermentation broth with water, in which an enzyme for producing a non-assimilated sugar from an assimilated sugar and an enzyme for hydrolyzing dextrin are added in the feeding step, and (2) a fermented beverage having an alcohol concentration of less than 4.0 vol%, a raw wort extract concentration of less than 10 mass%, a dextrin concentration of 10.0 g / L or less, and a sweetness of 5 or more.

Description

Technical Field

[0001] This invention relates to fermented beverages and methods for manufacturing the same.

[0002] This application claims priority based on Japanese Patent Application No. 2023-069088 filed on April 20, 2023, the contents of which are incorporated herein by reference. Background Technology

[0003] In recent years, consumer demand for beer-flavored beverages, such as low-alcohol beer (which has a similar taste to beer but a lower alcohol content) and non-alcoholic beer (which contains virtually no alcohol), has been gradually increasing. These beer-flavored beverages are typically consumed as substitutes for beer when high-alcohol beer is not an option; therefore, a taste similar to beer, except for alcohol content, is preferred. Consequently, there is a desire to develop beer-flavored beverages with a taste even more closely resembling beer.

[0004] As a method for producing beer-flavored beverages with low alcohol concentration, there is a known method that involves adding α-glucosidase (transglucosidase) to the saccharification liquid before fermentation during the feeding process to convert fermentable sugars into non-fermentable sugars (see, for example, Patent Document 1 or Patent Document 2).

[0005] On the other hand, isomalt oligosaccharides, synthesized from fermentable sugars using transglucosidase, while having a lower sweetness level than sucrose, still possess a certain degree of sweetness. Therefore, in methods for manufacturing beer-flavored beverages with added transglucosidase, even when the product contains an amount of isomalt oligosaccharides sufficient to achieve the same richness and fullness as conventional beer, it can also impart a prominent sweetness, leading to a poor balance of aroma and flavor as a beer-flavored beverage.

[0006] To address this issue, Patent Document 3 discloses a method for manufacturing a low-alcohol fermented malt beverage that aims to provide a sweet taste, prevents other unnatural aromas from becoming prominent, and has a well-balanced flavor and taste comparable to that of conventional beer. In this method, organic acids are added to bring the pH of the final product to 3.5 to 4.4.

[0007] In addition, Patent Document 4 discloses a method for manufacturing a low-alcohol beer-flavored beverage that has a rich and full-bodied flavor, excellent aroma, and improved drinkability. In this method, the bitterness value of the final product relative to the extract is adjusted to a given range.

[0008] Existing technical documents

[0009] Patent documents

[0010] Patent Document 1: Japanese Patent Application Publication No. 5-68528

[0011] Patent Document 2: Japanese Patent Application Publication No. 5-68529

[0012] Patent Document 3: Japanese Patent Application Publication No. 2012-239460

[0013] Patent Document 4: Japanese Patent Application Publication No. 2015-133924 Summary of the Invention

[0014] The problem that the invention aims to solve

[0015] In addition to the problems mentioned above, beer-flavored beverages made by adding transglucosidase also suffer from the issue of relatively prominent grain aromas from the malt due to the low alcohol concentration. While it is possible to achieve a balance in the intensity of the grain aromas by diluting the beverage according to the alcohol concentration, this simultaneously impairs the body and results in a thin flavor profile. Patent documents 3 and 4 demonstrate that there is room for improvement in terms of the balance of grain aroma intensity and body.

[0016] The objective of this invention is to provide a fermented beverage and a method for manufacturing the same, which offers an excellent balance of grain aroma intensity and richness even under low alcohol concentration conditions.

[0017] Methods for solving problems

[0018] The inventors focused on the fact that, in beer-flavored beverages with low alcohol concentration, sugars with higher sweetness contribute more to enhancing the richness than dextrin. They discovered that by adding an enzyme that generates non-assimilated sugars from assimilated sugars and an enzyme that hydrolyzes dextrin to the feeding process of obtaining the saccharification liquid from starchy raw materials, and further including a dilution process of diluting the obtained fermentation liquid with water, the above-mentioned problem can be solved.

[0019] That is, the present invention provides the following [1] to

[15] .

[0020] [1] A method for manufacturing a fermented beverage, the method comprising:

[0021] The feeding process involves obtaining a saccharified liquid from starchy raw materials;

[0022] The fermentation process utilizes yeast to ferment the resulting saccharified liquid to obtain a fermentation broth; and

[0023] The dilution process involves diluting the obtained fermentation broth with water.

[0024] In the above feeding process, enzymes that convert assimilated sugars into non-assimilated sugars and enzymes that hydrolyze dextrins are added.

[0025] [2] According to the method for manufacturing fermented beverage described in [1] above, the non-assimilated sugar is isomaltooligosaccharide.

[0026] [3] The method for manufacturing a fermented beverage as described in [1] or [2] above, wherein the enzyme that generates non-assimilated sugars from assimilated sugars includes transglucosidase.

[0027] [4] The method for manufacturing a fermented beverage according to any one of [1] to [3] above, wherein the enzyme for hydrolyzing dextrin includes at least one selected from enzymes that hydrolyze α-1,6 glycosidic bonds of dextrin and enzymes that hydrolyze α-1,4 glycosidic bonds of dextrin.

[0028] [5] According to the method for manufacturing fermented beverage described in [4] above, the enzyme that hydrolyzes the α-1,6 glycosidic bond of dextrin includes pullulanase.

[0029] [6] According to the method for manufacturing fermented beverage described in [4] above, the enzyme that hydrolyzes the α-1,4 glycosidic bonds of dextrin includes maltose-producing α-amylase.

[0030] [7] According to the method for manufacturing fermented beverage described in [4] above, the enzyme that hydrolyzes the α-1,4 glycosidic bonds of dextrin includes a thermostable α-amylase.

[0031] [8] The method for manufacturing a fermented beverage according to any one of [1] to [7] above, wherein the starchy raw material comprises malt.

[0032] [9] The method for manufacturing a fermented beverage according to any one of [1] to [8] above, wherein the fermented beverage is a beer-flavored beverage.

[0033]

[10] The method for manufacturing a fermented beverage according to any one of [1] to [9] above, wherein the alcohol concentration of the fermented beverage is less than 4.0 vol%.

[0034]

[11] The method for manufacturing a fermented beverage according to any one of [1] to

[10] above, wherein, in the above-mentioned dilution step, the concentration of the original wort extract is adjusted to less than 10 by mass.

[0035]

[12] The method for manufacturing a fermented beverage according to any one of [1] to

[11] above, wherein the dextrin concentration of the fermented beverage is 10.0 g / L or less.

[0036]

[13] The method for manufacturing a fermented beverage according to any one of [1] to

[12] above, wherein the sweetness of the fermented beverage is 5 or more.

[0037]

[14] The method for manufacturing a fermented beverage according to any one of [1] to

[13] above includes a step of removing alcohol from the fermentation liquid.

[0038]

[15] A fermented beverage, wherein,

[0039] Alcohol concentration less than 4.0 vol%.

[0040] The concentration of original wort extract is less than 10% by mass.

[0041] The dextrin concentration is below 10.0 g / L.

[0042] The sweetness level is 5 or higher.

[0043] Invention Effects

[0044] According to the present invention, a fermented beverage and a method thereof are provided that offer an excellent balance of grain aroma intensity and richness even under low alcohol concentration conditions. Attached Figure Description

[0045] Figure 1 The content of each sugar in the fermented beverages of Example 1, Comparative Example 1, and Comparative Example 2 is indicated. Detailed Implementation

[0046] [Methods for manufacturing fermented beverages]

[0047] The method for manufacturing a fermented beverage according to the present invention includes: a feeding step, in which a saccharified liquid is obtained from a starchy raw material; a fermentation step, in which the obtained saccharified liquid is fermented using yeast to obtain a fermented liquid; and a dilution step, in which the obtained fermented liquid is diluted with water. In the feeding step, an enzyme that generates non-assimilated sugars from assimilated sugars and an enzyme that hydrolyzes dextrin are added.

[0048] In this invention, "dextrin" refers to a hydrolysate of starch, specifically an oligosaccharide or polysaccharide with a degree of polymerization of glucose of 7 or higher.

[0049] According to the method for manufacturing fermented beverages of the present invention, it is possible to obtain fermented beverages that exhibit excellent balance of grain aroma intensity and body even under low alcohol concentration conditions. While the reasons for this are not definitively established, they can be considered as follows.

[0050] Previously, it was believed that sweetness and dextrin contributed to enhancing the body (richness, lingering aftertaste) of beer-flavored beverages. However, the research of the inventors has revealed that in beer-flavored beverages with low alcohol concentrations, sugars with higher sweetness levels contribute more to enhancing body than dextrin. Based on this insight, it can be considered that in the feeding process of obtaining the saccharification liquid from starchy raw materials in this invention, by adding an enzyme that generates non-assimilated sugars from assimilated sugars, and further adding an enzyme that hydrolyzes dextrin, the dextrin present in conventional beer-flavored beverages can be replaced and present as a low-molecular-weight sugar, resulting in an enhanced body. Furthermore, it is believed that by including a dilution process of the fermentation liquid obtained by diluting with water, the intensity of the grain aroma can be suppressed without impairing the body, thus achieving a balance of grain aroma. Therefore, a fermented beverage with excellent balance of grain aroma intensity and body, even under low alcohol concentration conditions, can be obtained.

[0051] <Feeding process>

[0052] The manufacturing method of the present invention includes a feeding step of obtaining a saccharified liquid from starchy raw materials (hereinafter also referred to as the "feeding step").

[0053] In the feeding process, it is preferable to prepare a mixture containing starchy raw materials and raw water (hereinafter also referred to as "malt mash") and heat it to carry out a saccharification treatment to saccharify the starchy raw materials, thereby obtaining a saccharified liquid.

[0054] Furthermore, in the manufacturing method of the present invention, from the viewpoint of adjusting alcohol concentration and enhancing the richness, an enzyme that generates non-assimilated sugars from assimilated sugars and an enzyme that hydrolyzes dextrins are added during the feeding process.

[0055] (Starch-based raw material)

[0056] In this invention, there are no particular restrictions on the starchy raw materials as long as they are fermentation raw materials containing starch, but it is preferred that they contain malt.

[0057] The malt used in this invention is preferably selected from at least one of barley malt, wheat malt, rye malt, and oat malt. Malt can be obtained by germinating barley, wheat, rye, oats, etc., using conventional malting processes. Specifically, malt can be produced by soaking harvested barley, wheat, rye, oats, etc., in water to achieve moderate germination, followed by drying with hot air. Malt can also be used in the form of pulverized material prepared using conventional methods.

[0058] Examples of starchy raw materials other than malt include barley, wheat, corn starch, corn grits, rice, and sorghum.

[0059] Starch-based raw materials can be used alone or in combination of two or more.

[0060] The malt content in the starchy raw material is preferably 25% by mass or more and 100% by mass or less, more preferably 40% by mass or more, even more preferably 50% by mass or more, and even more preferably 90% by mass or less, and even more preferably 80% by mass or less.

[0061] From the perspective of enhancing the richness, it is preferable to be above the lower limit value mentioned above; from the perspective of adjusting the balance of flavor, it is preferable to be below the upper limit value mentioned above.

[0062] In addition, during the feeding process, sugary raw materials such as liquid sugar and granulated sugar can be added besides starchy raw materials. Here, liquid sugar refers to substances produced by decomposing and saccharifying starch using acid or saccharifying enzymes, mainly including glucose, fructose, sucrose, maltose, maltotriose, etc.

[0063] Sugar raw materials can be used alone or in combination of two or more.

[0064] (Enzymes that convert assimilated sugars into non-assimilated sugars)

[0065] In the feeding process, an enzyme that converts assimilated sugars into non-assimilated sugars is added, thereby transforming assimilated sugars into non-assimilated sugars. Specifically, assimilated sugars such as glucose, fructose, sucrose, maltose, and maltotriose are converted into non-assimilated sugars such as kosperidose, aspergillus niger, isomaltose, glucopyranosyl sucrose, panose, and isomalttriose. Among these, isomaltoligosaccharides are preferred as non-assimilated sugars generated by this enzyme, from the viewpoint of adjusting alcohol concentration and enhancing body flavor.

[0066] Isomaltose oligosaccharides are oligosaccharides with glucose as their constituent sugar and a degree of polymerization of 2 or higher and 10 or lower, having at least one α-1,6 bond, α-1,2 bond, and α-1,3 bond within the molecule. Examples of isomaltose oligosaccharides include isomaltose, isomalttriose, and panose.

[0067] In this invention, since non-assimilated sugars are not utilized during the fermentation process, alcohol production can be inhibited, thereby reducing the alcohol concentration of the resulting fermented beverage.

[0068] From the perspective of adjusting alcohol concentration, enzymes that convert assimilated sugars into non-assimilated sugars are preferred, particularly those containing transglucosidase.

[0069] There are no particular restrictions on transglucosidases, as long as they possess catalytic activity for glycosyltransferase reactions; transglucosidases from various organisms can be used. Their form can be any shape, such as liquid, powder, or immobilized on a carrier. Alternatively, commercially available transglucosidases can be used. For example, transglucosidase L "Amano" (manufactured by Amano Enzyme Co., Ltd.) is a commercially available transglucosidase.

[0070] Transglucosidase can be used alone or in combination with two or more.

[0071] Regarding the amount of enzyme added to generate non-assimilated sugars from assimilated sugars, from the viewpoint of adjusting alcohol concentration, for example, when adding transglucosidase (transglucosidase L "Amano" manufactured by Amano Enzyme Co., Ltd.), the amount is preferably 0.05 parts by mass or more and 1 part by mass or less relative to 100 parts by mass of starch raw material, more preferably 0.1 parts by mass or more, even more preferably 0.2 parts by mass or more, and even more preferably 0.8 parts by mass or less, and even more preferably 0.6 parts by mass or less.

[0072] The timing of adding an enzyme that converts assimilated sugars into non-assimilated sugars is not particularly limited, as long as the enzyme reaction is sufficiently carried out before the end of the feeding process. For example, when using transglucosidase as the enzyme for converting assimilated sugars into non-assimilated sugars, the transglucosidase can be added together with the starchy raw material during the preparation of a mixture containing starchy raw material and raw water (malt mash), or it can be added during the saccharification treatment of the starchy raw material. In this invention, from the viewpoint of fully promoting the enzyme reaction, it is preferable to add transglucosidase in the early stage of the feeding process, and more preferably during the preparation of malt mash in the feeding process.

[0073] (Enzymes that hydrolyze dextrin)

[0074] In the feeding process, by adding enzymes that hydrolyze dextrin, the dextrin generated during the saccharification of starchy raw materials is hydrolyzed and transformed into monosaccharides, disaccharides, and oligosaccharides.

[0075] There are no particular restrictions on whether an enzyme is an enzyme that hydrolyzes dextrin, as long as it hydrolyzes the α-1,6 or α-1,4 glycosidic bonds of dextrin.

[0076] Examples of enzymes that hydrolyze the α-1,6 glycosidic bonds of dextrin include pullulanase and isoamylase, with pullulanase being a preferred enzyme.

[0077] Examples of enzymes that hydrolyze the α-1,4 glycosidic bonds of dextrin include α-amylase and β-amylase, with α-amylase being preferred. As an α-amylase, it is preferred to include at least one selected from thermostable α-amylase and maltose-producing α-amylase.

[0078] Glucoamylase is an example of an enzyme that hydrolyzes α-1,4 glycosidic bonds and α-1,6 glycosidic bonds.

[0079] From the viewpoint of reducing the concentration of dextrin to enhance the richness, the enzyme that hydrolyzes dextrin preferably includes at least one selected from enzymes that hydrolyze the α-1,6 glycosidic bonds of dextrin and enzymes that hydrolyze the α-1,4 glycosidic bonds of dextrin, more preferably includes enzymes that hydrolyze the α-1,6 glycosidic bonds of dextrin and enzymes that hydrolyze the α-1,4 glycosidic bonds of dextrin, further preferably includes pullulanase and α-amylase, and even more preferably includes pullulanase, thermostable α-amylase and maltose-producing α-amylase.

[0080] Regarding the amount of enzyme added to hydrolyze dextrin, from the viewpoint of reducing the concentration of dextrin and enhancing the richness, for example, when adding a complex enzyme of pullulanase, thermostable α-amylase and maltose-producing α-amylase (Novozymes "Ceremix (registered trademark) Flex"), the amount is preferably 0.05 parts by weight or more and 1 part by weight or less relative to 100 parts by weight of starch raw material, more preferably 0.1 parts by weight or more, further preferably 0.2 parts by weight or more, and even more preferably 0.8 parts by weight or less, and even more preferably 0.6 parts by weight or less.

[0081] There are no particular restrictions on the timing of adding the enzyme for hydrolyzing dextrin, as long as the enzyme reaction is sufficiently carried out before the end of the feeding process. For example, when using a complex enzyme of pullulanase, thermostable α-amylase, and maltodextrin-producing α-amylase (Novozymes "Ceremix Flex") as the enzyme for hydrolyzing dextrin, the complex enzyme can be added together with the starchy raw material when preparing the mixture containing starchy raw material and raw water (malt mash), or it can be added during the saccharification treatment of the starchy raw material. In this invention, from the viewpoint of fully promoting the enzyme reaction, it is preferable to add the complex enzyme of pullulanase, thermostable α-amylase, and maltodextrin-producing α-amylase in the early stage of the feeding process, and more preferably to add it during the preparation of malt mash in the feeding process.

[0082] (Saccharification process)

[0083] The malt mash is kept at a given temperature for a certain period of time, thereby saccharifying it using enzymes derived from starchy raw materials and added enzymes.

[0084] Malt mash can be prepared using conventional methods such as maintaining a temperature above 35°C and below 70°C for at least 20 minutes and at least 90 minutes.

[0085] The temperature and time during saccharification can be appropriately adjusted by taking into account the type and amount of starchy raw materials, the type and amount of enzymes added, the amount of malt mash, and the quality of the fermented beverage being targeted.

[0086] For example, saccharification can be performed by slowly heating the malt mash and maintaining it at a temperature above 50°C and below 72°C for more than 30 minutes and less than 90 minutes.

[0087] When adding two or more enzymes as dextrin hydrolysants, it is preferable to increase the temperature in stages after adding the dextrin hydrolysants to the malt mash and maintain the temperature near the optimal temperature of each enzyme.

[0088] After saccharification, preferably at a temperature above 76°C and below 78°C for about 10 minutes to deactivate the enzymes, the saccharified malt mash is filtered in a wort filter tank to obtain a clear wort as the saccharified liquid.

[0089] The resulting saccharified liquid (wort) is boiled. The boiling method and conditions can be appropriately determined. By appropriately adding vanilla, spices, etc., before or during the boiling process, a fermented beverage with the desired aroma can be produced.

[0090] In this invention, hops are preferably added before or during the boiling process. By boiling in the presence of hops, the flavor and aroma of the hops can be extracted. The amount of hops added, the method of addition (e.g., adding in several batches), and the boiling conditions can be appropriately determined.

[0091] Preferably, the boiled wort is transferred to a tank called a vortex tank to remove hop residue, coagulated proteins, and other substances produced during boiling. It is then cooled to the appropriate fermentation temperature using a plate cooler to obtain cooled wort. This fermentation temperature is typically above 8°C and below 15°C.

[0092] <Fermentation Process>

[0093] The manufacturing method of the present invention includes a fermentation step (hereinafter also referred to as "fermentation step") in which yeast is used to ferment the obtained saccharified liquid to obtain a fermentation liquid.

[0094] In the fermentation process, it is preferable to inoculate yeast into the cooled saccharified liquid (wort) obtained in the feeding process and then transfer it to a fermentation tank for fermentation.

[0095] There are no particular restrictions on the yeast used in fermentation; it can be appropriately selected from yeasts commonly used in alcoholic beverage production. The yeast used in fermentation can be either top-fermentation yeast or bottom-fermentation yeast; from the viewpoint of ease of application in large-scale brewing equipment, bottom-fermentation yeast is preferred.

[0096] In this invention, by suppressing alcohol fermentation in the fermentation process, the amount of alcohol generated by fermentation is further reduced, thus making it easier to produce low-alcohol beer with an alcohol concentration of less than 4 vol% and non-alcoholic beer with an alcohol concentration of less than 1 vol%.

[0097] In the manufacturing method of the present invention, the obtained fermentation liquid can be further aged in a storage tank as a wine storage process, and then stabilized by storing it at a low temperature of about 0°C. After filtration, the aged fermentation liquid is filtered to remove yeast and proteins.

[0098] In the manufacturing method of the present invention, from the viewpoint of reducing alcohol concentration, a step of removing alcohol from the obtained fermentation broth (hereinafter also referred to as "de-alcoholization step") may be included. Alcohol removal can be carried out using conventional methods such as vacuum distillation or reverse osmosis membrane methods.

[0099] The dealcoholization process is preferably performed before the dilution process. That is, when the manufacturing method of the present invention includes a dealcoholization process, it is preferable to provide the dealcoholized fermentation broth obtained by removing alcohol from the fermentation broth to the dilution process.

[0100] <Dilution Process>

[0101] From the viewpoint of balancing the intensity of grain aroma, the manufacturing method of the present invention includes a dilution step (hereinafter also referred to as the "dilution step") of diluting the obtained fermentation broth with water. In the dilution step, water or carbonated water is added to and mixed with the fermentation broth, thereby obtaining a fermented beverage.

[0102] The dilution of the fermentation broth in the dilution process can be appropriately adjusted to match the desired original wort extract concentration, alcohol concentration, and true extract concentration as the product. However, it is preferable to adjust the original wort extract concentration to less than 10% by mass.

[0103] The dilution ratio is preferably 1.1 times or more and 6 times or less, more preferably 1.2 times or more, even more preferably 1.3 times or more, and even more preferably 4 times or less, and even more preferably 2 times or less.

[0104] According to the manufacturing method of the present invention, the dilution ratio can be increased compared with the conventional method for producing beer-flavored beverages, thus improving the yield.

[0105] In this invention, in processes following the yeast-based fermentation process, for example, spirits under the alcohol tax law can also be produced by mixing with spirits.

[0106] Fermented beverages obtained using the manufacturing method of the present invention are typically filled into containers such as cans, bottles, and barrels using a filling process and then shipped as products.

[0107] [Fermented Beverages]

[0108] The fermented beverage of the present invention is preferably a beer-flavored beverage.

[0109] In this invention, "beer-flavored beverage" refers to a fermented beverage that has the flavor of beer regardless of its alcohol content. Specific examples of beer-flavored beverages include beer, sparkling wine, new-style beer (a type of sparkling wine that uses hops as part of its raw material but does not meet the definitions of beer and sparkling wine), low-alcohol beer, and non-alcoholic beer.

[0110] The alcohol concentration of the fermented beverage of the present invention is preferably less than 4.0 vol%. In this case, the fermented beverage of the present invention can be used as a low-alcohol beer with an alcohol concentration of less than 4.0 vol% or a non-alcoholic beer with an alcohol concentration of less than 1.0 vol%.

[0111] Alcohol concentration is expressed as a percentage of the volume of alcohol contained in the fermented beverage relative to the total volume of the fermented beverage, and is determined according to the method specified in the revised BCOJ beer analysis method (the method described in "8.3 Alcohols" of the "BCOJ Beer Analysis Method (2013 Revision)").

[0112] Regarding the concentration of wort extract in the fermented beverage of the present invention, from the viewpoint of balancing the intensity of grain aroma, it is preferably 1.0% by mass or more and less than 10% by mass, more preferably 9.5% by mass or less, even more preferably 9.0% by mass or less, and even more preferably 3.0% by mass or more, even more preferably 5.0% by mass or more, and even more preferably 7.0% by mass or more.

[0113] The concentration of original wort extract was determined according to the method specified in the revised BCOJ beer analysis method (the method described in "8.5 Extract Relationship Calculation Method" of "BCOJ Beer Analysis Method (2013 Revised Edition)").

[0114] The dextrin concentration of the fermented beverage of the present invention is preferably 0.5 g / L or more and 10.0 g / L or less, more preferably 7.0 g / L or less, even more preferably 5.0 g / L or less, and even more preferably 1.0 g / L or more, and even more preferably 2.0 g / L or more.

[0115] Regarding the dextrin concentration of the fermented beverage of the present invention, from the viewpoint of enhancing the richness, it is preferably below the above-mentioned upper limit value, and from the viewpoint of productivity, it is preferably above the above-mentioned lower limit value.

[0116] The concentration of dextrin was determined as an analytical value for sugars with a molecular weight greater than maltohexaose in the methods for determining the content of each sugar described in the examples.

[0117] From the viewpoint of enhancing the richness, the fermented beverage of the present invention preferably contains oligosaccharides obtained by binding two or more but less than six glucose molecules, and more preferably contains one or more oligosaccharides selected from maltose, maltotriose, maltotetraose, maltopentose and maltohexaose.

[0118] Regarding the total content of oligosaccharides obtained by binding glucose with 2 or more but less than 6 in the fermented beverage of the present invention, from the viewpoint of enhancing the richness, it is preferably 20 g / L or more and 45 g / L or less, more preferably 25 g / L or more, even more preferably 30 g / L or more, even more preferably 33 g / L or more, and more preferably 40 g / L or less, even more preferably 35 g / L or less.

[0119] The total content of oligosaccharides obtained by binding glucose with two or more but less than six bonds in the fermented beverage of the present invention is the total content (g / L) of each oligosaccharide determined by the method described in the examples.

[0120] Regarding the ratio of the total content (g / L) of oligosaccharides obtained by binding 2 or more but less than 6 glucose molecules to the dextrin concentration (g / L) in the fermented beverage of the present invention [total content of oligosaccharides obtained by binding 2 or more but less than 6 glucose molecules / dextrin concentration], from the viewpoint of enhancing the richness, it is preferably 3 or more and 15 or less, more preferably 5 or more, further preferably 7 or more, even more preferably 9 or more, and more preferably 13 or less, and even more preferably 11 or less.

[0121] Regarding the total content of one or more oligosaccharides selected from maltose, maltotriose, maltotetraose, maltopentose, and maltohexaose in the fermented beverage of the present invention, from the viewpoint of enhancing the richness, it is preferably 20 g / L or more and 45 g / L or less, more preferably 25 g / L or more, even more preferably 30 g / L or more, even more preferably 33 g / L or more, and more preferably 40 g / L or less, even more preferably 35 g / L or less.

[0122] The total content of one or more oligosaccharides selected from maltose, maltotriose, maltotetraose, maltopentose and maltohexaose in the fermented beverage of the present invention is the total content (g / L) of each oligosaccharide determined by the method described in the examples.

[0123] Regarding the ratio (g / L) of the total content of one or more oligosaccharides selected from maltose, maltotriose, maltotetraose, maltopentose, and maltohexaose in the fermented beverage of the present invention to the dextrin concentration (g / L) [total content of one or more oligosaccharides selected from maltose, maltotriose, maltotetraose, maltopentose, and maltohexaose / dextrin concentration], from the viewpoint of enhancing the richness, it is preferably 3 or more and 15 or less, more preferably 5 or more, further preferably 7 or more, even more preferably 9 or more, and more preferably 13 or less, and even more preferably 11 or less.

[0124] Regarding the sweetness of the fermented beverage of the present invention, from the viewpoint of enhancing the richness, it is preferably 5 or more and 25 or less, more preferably 7 or more, even more preferably 9 or more, and more preferably 20 or less, even more preferably 15 or less.

[0125] In this invention, the "sweetness of the fermented beverage" is calculated as the sum of the values ​​obtained by multiplying the sweetness of each sugar in the fermented beverage with sucrose as 1 by the content (g / L) of each sugar in the fermented beverage.

[0126] As shown above, the fermented beverage of the present invention preferably has an alcohol concentration of less than 4.0 vol%, an original wort extract concentration of less than 10% by mass, a dextrin concentration of less than 10.0 g / L, and a sweetness of 5 or higher.

[0127] Example

[0128] The invention will be described in more detail below with reference to specific examples; however, the invention is not limited thereto. Furthermore, various measurements were performed as follows.

[0129] <Determination of the concentration of original wort extract>

[0130] The concentration of extractives in the original wort was determined according to the method specified in the revised BCOJ beer analysis method (the method described in "8.5 Extractives Relationship Calculation Method" of "BCOJ Beer Analysis Method (2013 Revised Edition)").

[0131] <Determination of alcohol concentration>

[0132] The alcohol concentration was determined according to the method specified in the revised BCOJ beer analysis method (the method described in "8.3 Alcohols" of "BCOJ Beer Analysis Method (2013 Revised Edition)").

[0133] <Determination of True Extract Concentration>

[0134] The determination of true extract was carried out in accordance with the method specified in the revised BCOJ beer analysis method (the method described in "8.4 True Extract" of "BCOJ Beer Analysis Method (2013 Revised Edition)").

[0135] <Determination of the content of various sugars>

[0136] The content (g / L) of various sugars in fermented beverages was determined by high performance liquid chromatography.

[0137] (HPLC conditions)

[0138] Apparatus: High-performance liquid chromatography "LC-20A" (manufactured by Shimadzu Corporation)

[0139] Chromatographic column: Aminex HPX-42A column for sugar analysis (300×7.8mm, manufactured by Bio-RAD).

[0140] Column temperature: 80℃

[0141] Detector: Differential refractive index detector

[0142] Mobile phase: ultrapure water

[0143] Flow rate: 0.5 mL / min

[0144] Sample preparation: The fermented beverage was diluted with ultrapure water (Milli-Q water) and then filtered through a 0.45 μm filter to obtain the sample.

[0145] Sample injection volume: 5 μL

[0146] It should be noted that the reagents used for each sugar are D(-) fructose, D(+) glucose, maltose monohydrate, maltotriose, maltotetraose, maltopentose, and maltohexaose. The peaks that are the same as those of the reagents are respectively designated as fructose, glucose, maltose, maltotriose, maltotetraose, maltopentose, and maltohexaose.

[0147] Due to the characteristics of this analytical method, branched sugars are not separated. Therefore, the analytical value of maltose is the sum of maltose, isomaltose, trehalose, kosperidose, and aspergillus niger; the analytical value of maltotriose is the sum of maltotriose, isomalttriose, and panose; the analytical value of maltotetraose is the sum of maltotetraose and isomalttetraose; the analytical value of maltopentose is the sum of maltopentose and isomaltpentose; and the analytical value of maltohexaose is the sum of maltohexaose and isomalthexaose.

[0148] The analytical values ​​of sugars with a molecular weight greater than maltohexaose were determined and identified as high-polymerization-degree components (dextrin).

[0149] <Calculating the sweetness of fermented beverages>

[0150] The total value obtained by multiplying the sweetness degree of each saccharide contained in the fermented beverage (the values in parentheses shown in Tables 1 and 2) with sucrose being 1 by the content (g / L) of each saccharide in the fermented beverage is calculated as the sweetness degree of the fermented beverage.

[0151] [Example 1]

[0152] In hot water with adjusted hardness, 20 kg of crushed malt and 20 kg of corn starch were added and mixed as starch raw materials in such a way that the mass ratio of the amount of raw water used to the amount of starch raw material used (hot water addition ratio, Japanese: 張り湯比) was 4. Then, 4 g of a complex enzyme of pullulanase, thermostable α - amylase, and maltose - forming α - amylase (Novozymes' "Ceremix (registered trademark) Flex") was added per 1 kg of starch raw material, and 4 g of transglucosidase (Amano's transglucosidase L "Amano" manufactured by Amano Enzyme Inc.) was added per 1 kg of starch raw material. Heating was carried out in a three - stage process of heating at 50°C for 30 minutes, at 64.5°C for 45 minutes, and at 70°C for 10 minutes to perform saccharification treatment. Thereafter, enzyme inactivation was carried out at 76°C to obtain a saccharified malt mash.

[0153] The saccharified malt mash was filtered, and water was added to the obtained saccharified liquid (wort) in the boiling kettle so that the original wort extract concentration was 12% by mass. Then, an appropriate amount of hops was added, and after boiling for 70 minutes, water was added for adjustment so that the original wort extract concentration was 12% by mass. After solid - liquid separation in a whirlpool (rotary separation tank), the wort was cooled using a heat exchanger.

[0154] Then, yeast was added to the cooled wort for fermentation to obtain a fermented liquid.

[0155] The obtained fermented liquid was diluted and clarified by filtration to match the original wort extract concentration desired for the product to obtain a fermented beverage.

[0156] [Comparative Example 1]

[0157] In Example 1, the complex enzyme of pullulanase, thermostable α - amylase, and maltose - forming α - amylase was not added, and the dilution ratio when diluting the fermented liquid was changed to be the same as the alcohol concentration in Example 1. Other than this, a fermented beverage was obtained using the same method as in Example 1.

[0158] [Comparative Example 2]

[0159] A fermented beverage was obtained by using the fermented liquid obtained by the same method as in Comparative Example 1 and changing the dilution ratio to be the same as the original wort extract concentration in Example 1.

[0160] The concentrations of original wort extract, alcohol, true extract, and various sugars in the resulting fermented beverage were determined, and the sweetness was calculated. The results are shown in Table 1. Figure 1 The table shows the content of each sugar in the fermented beverages of Example 1, Comparative Example 1, and Comparative Example 2.

[0161] In addition, a panel of 10 professional beer reviewers conducted the following sensory evaluations on grain aroma and body.

[0162] <Sensory evaluation of grain aroma and fullness>

[0163] Using commercially available regular beer (5% alcohol content Pilsner) as a benchmark, the intensity of grain aroma and body were evaluated by members of each professional judging panel based on the following evaluation criteria. The score is shown in Table 1, and the average of the 10 professional judging panel members is rounded to the first decimal place.

[0164] [Evaluation Criteria]

[0165] 4. Equivalent to commercially available regular beer.

[0166] 3: Roughly equivalent to commercially available regular beer.

[0167] 2: Slightly inferior to commercially available regular beer.

[0168] 1: It is far inferior to commercially available regular beer.

[0169]

[0170] According to Table 1, while the fermented beverage of Comparative Example 1 has a full-bodied flavor, its grain aroma is too strong, which disrupts its balance as a beer-flavored beverage. Furthermore, the fermented beverage of Comparative Example 2, being a further dilution of the fermented beverage of Comparative Example 1, has a suitable intensity of grain aroma as a beer-flavored beverage, but lacks full-bodied flavor.

[0171] On the other hand, according to Table 1 and Figure 1 Compared to the fermented beverages of Comparative Examples 1 and 2, the fermented beverage of Example 1, although having a lower total sugar content, exhibited a suitable intensity of grain aroma and body for a beer-flavored beverage. This can be attributed to the addition of an enzyme that hydrolyzes dextrin during the feeding process. Figure 1 As shown, although the dextrin concentration is reduced, oligosaccharides with higher sweetness are generated, thus enhancing the richness. In addition, the intensity of the grain aroma can be optimally adjusted through a dilution process, including diluting the fermentation broth with water, resulting in a fermented beverage with a balanced grain aroma intensity and excellent richness.

[0172] Furthermore, as shown in Table 1, in Example 1, since the intensity of the grain aroma can be optimally adjusted by the dilution process including diluting the fermented liquid with water, more fermented beverages can be produced with the same amount of raw materials while having the same level of richness as Comparative Example 1, and the yield can also be increased.

[0173] [Example 2, Comparative Example 3, Comparative Example 4]

[0174] In the production of fermented beverages in Examples 1, 1, and 2, the obtained fermentation broth was sprayed into a degassing tank under reduced pressure at around 90 mbar to remove carbon dioxide, and then heated to around 50°C using a plate cooler. Subsequently, it was contacted with steam heated to around 50°C in a reduced pressure column at around 90 mbar, causing the steam to adsorb volatile components, removing alcohol and volatile components, and obtaining a dealcoholized fermentation broth with an alcohol concentration of 0.5 vol% or 0.4 vol%.

[0175] The concentration of the true extract was diluted to the same level as in Example 1, Comparative Example 1, and Comparative Example 2 by adding deaerated water to the obtained dealcoholized fermentation broth, and carbon dioxide was dissolved at a pressure of 2.9 gas volumes to obtain a fermented beverage.

[0176] The alcohol concentration, true extract concentration, and content of each sugar were measured in the same manner as in Example 1, Comparative Example 1, and Comparative Example 2, and the sweetness was calculated. The results are shown in Table 2.

[0177] In addition, a panel of 10 professional beer judges conducted a sensory evaluation of the grain aroma and body using the same method as described above.

[0178]

[0179] Examples 2, 3, and 4 are examples of further reducing the alcohol concentration compared to Examples 1, 1, and 2 through a dealcoholization process. Although the fermented beverage of Example 2 has a low total sugar content, its grain aroma and body are more suitable for a beer-flavored beverage compared to those of Comparative Examples 3 and 4. This result shows that even with a reduced alcohol concentration, the same trend as in Examples 1, 1, and 2 is observed.

[0180] Industrial availability

[0181] According to the present invention, fermented beverages with excellent balance of grain aroma intensity and body flavor, even under low alcohol concentration conditions, can be obtained. The manufacturing method can be widely applied to the production of beer-flavored beverages such as low-alcohol beer-flavored beverages and non-alcoholic beer-flavored beverages. Furthermore, these beer-flavored beverages can generally satisfy consumer demand as a beer substitute when high-alcohol beer is not consumed.

Claims

1. A method for manufacturing a fermented beverage, the method comprising: The feeding process involves obtaining a saccharified liquid from starchy raw materials; The fermentation process uses yeast to ferment the saccharified liquid to obtain fermentation liquid; as well as The dilution process involves diluting the obtained fermentation broth with water. In the feeding process, an enzyme that converts assimilated sugars into non-assimilated sugars and an enzyme that hydrolyzes dextrin are added.

2. The method for manufacturing a fermented beverage according to claim 1, wherein, The non-assimilated sugar is isomaltooligosaccharide.

3. The method for manufacturing a fermented beverage according to claim 1 or 2, wherein, The enzyme that generates non-assimilated sugars from assimilated sugars includes transglucosidase.

4. The method for manufacturing a fermented beverage according to any one of claims 1 to 3, wherein, The enzyme that hydrolyzes dextrin comprises at least one selected from enzymes that hydrolyze α-1,6 glycosidic bonds of dextrin and enzymes that hydrolyze α-1,4 glycosidic bonds of dextrin.

5. The method for manufacturing a fermented beverage according to claim 4, wherein, The enzyme that hydrolyzes the α-1,6 glycosidic bonds of dextrin includes pullulanase.

6. The method for manufacturing a fermented beverage according to claim 4, wherein, The enzyme that hydrolyzes the α-1,4 glycosidic bonds of dextrin includes maltodextrin-producing α-amylase.

7. The method for manufacturing a fermented beverage according to claim 4, wherein, The enzyme that hydrolyzes the α-1,4 glycosidic bonds of dextrin includes a thermostable α-amylase.

8. The method for manufacturing a fermented beverage according to any one of claims 1 to 7, wherein, The starchy raw material includes malt.

9. The method for manufacturing a fermented beverage according to any one of claims 1 to 8, wherein, The fermented beverage is a beer-flavored beverage.

10. A method for manufacturing a fermented beverage according to any one of claims 1 to 9, wherein, The alcohol concentration of the fermented beverage is less than 4.0 vol%.

11. The method for manufacturing a fermented beverage according to any one of claims 1 to 10, wherein, In the dilution process, the concentration of the original wort extract is adjusted to less than 10% by mass.

12. The method for manufacturing a fermented beverage according to any one of claims 1 to 11, wherein, The dextrin concentration of the fermented beverage is below 10.0 g / L.

13. The method for manufacturing a fermented beverage according to any one of claims 1 to 12, wherein, The sweetness level of the fermented beverage is 5 or higher.

14. A method for manufacturing a fermented beverage according to any one of claims 1 to 13, comprising the step of removing alcohol from the fermentation broth.

15. A fermented beverage, wherein, Alcohol concentration less than 4.0 vol%. The concentration of original wort extract is less than 10% by mass. The dextrin concentration is below 10.0 g / L. The sweetness level is 5 or higher.

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