Method for producing fermented malt beverage

Abstract

To provide a method for producing a fermented malt beverage whose carbohydrate content is sufficiently reduced even in the case of increasing a malt use ratio in a fermentation raw material.SOLUTION: A method for producing a fermented malt beverage using a malt as a raw material includes: adding glucoamylase in a preparation step: and adding transglucosidase in a fermentation step. A content of each of isomaltose, kojibiose, and nigerose in the produced fermented malt beverage is less than 5 mg / L.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a fermented malt beverage with a sufficiently reduced carbohydrate content even when the ratio of malt used in the fermentation raw material is increased, and a fermented malt beverage produced by the method.

Background Art

[0002] In recent years, due to the changing health consciousness and taste preferences of consumers, the demand for beer-taste beverages with a low carbohydrate content has been increasing. A beer-taste beverage is a carbonated beverage having a flavor, taste, and texture equivalent to or similar to beer. In the case of a beer-taste beverage obtained by fermenting a fermentation raw material, the carbohydrate content in the final beer-taste beverage can be reduced by reducing the content of non-assimilable sugars in the fermentation broth. For this reason, by increasing the use ratio of liquid sugar or the like with a low content of non-assimilable sugars as the fermentation raw material, the carbohydrate content can be reduced. However, when the use ratio of cereal raw materials is high, while the cereal aroma and richness can be enhanced, the carbohydrate content tends to increase.

[0003] As a method for producing a beer-taste beverage with a low carbohydrate content, for example, a method of adding glucoamylase or pullulanase during the charging step or the fermentation step is known. By the action of these enzymes, most of the starch that contributes to the carbohydrates contained in the final product can be decomposed into sugars that can be assimilated by yeast. However, non-assimilable branched-chain sugars such as isomaltose are not converted into assimilable sugars by these enzymes and remain in the final product. Therefore, depending on the method, the carbohydrates could not be reduced to the limit.

[0004] In addition, in the fermentation process, a method of reducing the content of non-assimilable sugars in the final product is known by allowing α-glucosidase (another name for transglucosidase) to act to produce glucose as an assimilable sugar and increasing the true fermentation degree (see, for example, Patent Document 1). However, simply adding transglucosidase during fermentation alone was not able to sufficiently reduce the content of non-assimilable sugars in the final product.

[0005] As described above, although several methods for reducing the carbohydrate content of beer-like beverages are known, when the usage ratio of starchy raw materials with a relatively high content of non-assimilable sugars is high, none of the methods have been able to sufficiently reduce the carbohydrate content. In particular, in the malting process of germinating barley, branched-chain sugars increase (see, for example, Non-Patent Document 1), and to date, there has been no beer-like beverage with a high malt usage ratio that has reduced the carbohydrate content to less than 0.5 g / 100 mL.

[0006] Transglucosidase produces glucose by a hydrolysis reaction, but when the substrate concentration is high, it undergoes a sugar transfer reaction. Therefore, for example, in a beer-like beverage produced through a fermentation process using malt as a raw material, by adding transglucosidase before the heat treatment in the charging process, the product can contain high concentrations of isomaltooligosaccharides such as isomaltose and panose, and as a result, the kokumi flavor is enhanced (see, for example, Patent Document 2).

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Non-Patent Documents

[0008]

Non-Patent Document 1

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0009] An object of the present invention is to provide a fermented malt beverage having a significantly low sugar content regardless of the malt usage ratio in the fermentation raw material, and a method for producing the fermented malt beverage.

MEANS FOR SOLVING THE PROBLEMS

[0010] As a result of intensive studies to solve the above problems, the present inventors have found that by adding glucoamylase in at least one of the charging step and the fermentation step and adding transglucosidase in the fermentation step in the production of a fermented malt beverage, even when the malt usage ratio in the fermentation raw material is increased, a fermented malt beverage with a significantly reduced sugar content can be produced, and thus the present invention has been completed.

[0011] The present invention has the following constitution: (1) A method for enhancing the richness of a fermented malt beverage, characterized in that malt is used as a raw material, the malt usage amount is 65 - 100% by mass in the fermentation raw material, transglucosidase and glucoamylase are added in the fermentation step, and the sugar content in the produced fermented malt beverage is less than 0.5 g / 100 mL. (2) The method for enhancing the richness of the fermented malt beverage according to (1) above, characterized in that 3 U or more of transglucosidase is added to 1 g of the extract in the fermentation broth. (3) The method for enhancing the richness of the fermented malt beverage according to (1) or (2) above, characterized in that the fermentation step is carried out at 5 - 15°C, and (4) A fermented malt beverage, characterized in that the malt usage amount is 50 - 100% by mass in the fermentation raw material and the sugar content is less than 0.5 g / 100 mL.

Advantages of the Invention

[0012] According to the method for producing a fermented malt beverage of the present invention, a fermented malt beverage having a significantly low sugar content can be produced regardless of the ratio of malt used in the fermentation raw materials.

Embodiments for Carrying Out the Invention

[0013] In the present invention and the present specification, a fermented malt beverage is a beverage produced through a fermentation process using malt as a raw material. The fermented malt beverage produced by the method for producing a fermented malt beverage according to the present invention (hereinafter sometimes referred to as "the production method according to the present invention") may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or low-alcohol beverage having an alcohol content of less than 1% by volume. In addition, it may be liqueurs obtained by mixing a beverage produced through a fermentation process using malt as a raw material with an alcohol-containing distillate. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and those generally classified as distilled spirits such as spirits can be used. The fermented malt beverage produced by the production method according to the present invention is preferably a beer-taste beverage. Specifically, beer, sparkling sake, liqueurs obtained by mixing beer or sparkling sake with an alcohol-containing distillate, and the like can be mentioned.

[0014] The manufacturing method according to the present invention includes a charging step and a fermentation step. Using malt as a raw material, glucoamylase is added in at least one of the charging step and the fermentation step, and transglucosidase is added in the fermentation step. More specifically, by adding glucoamylase to a charging tank and / or a fermentation tank for saccharifying the raw material, and adding transglucosidase to the fermentation tank, the reaction of decomposing the carbohydrates in the raw material into sugars that can be assimilated by yeast is promoted to produce a fermented malt beverage. As a result, the unassimilable sugars in the raw material are reduced, and a fermented malt beverage with a low carbohydrate content can be produced. According to the manufacturing method of the present invention, the residual amount of unassimilable isomaltooligosaccharides such as isomaltose and nigerose in the final product can be significantly reduced. Isomaltooligosaccharides usually remain as a carbohydrate component in the final product because they are not assimilated by yeast. In contrast, in the manufacturing method according to the present invention, by adding glucoamylase and transglucosidase at an appropriate timing, they are decomposed into glucose and further assimilated by yeast through fermentation, resulting in a reduction in the carbohydrates remaining in the final product.

[0015] 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 to produce glucose, and glucoamylases derived from various organisms can be used. For example, any of the commercially available glucoamylases can be used, or they can be used in combination.

[0016] Glucoamylase acts to decompose starch in both the charging step and the fermentation step. Therefore, in the manufacturing method according to the present invention, glucoamylase may be added in at least one of the charging step and the fermentation step, or may be added in both steps.

[0017] When adding in the charging process, the timing of adding glucoamylase is not particularly limited as long as the enzymatic reaction by the glucoamylase added by the end of the charging process is sufficiently carried out. For example, glucoamylase may be added together with fermentation raw materials such as malt at the time of preparing mash, or may be added during the saccharification reaction. In the present invention, since the enzymatic reaction by glucoamylase can proceed sufficiently, it is preferable to add glucoamylase at the time of preparing mash or at an early stage of the charging process, and it is more preferable to add it at the time of preparing mash. Similarly, when adding in the fermentation process, the timing of adding glucoamylase is not particularly limited as long as the enzymatic reaction by the glucoamylase added by the end of the fermentation process is sufficiently carried out, but it is preferably added by the start of fermentation, and it is more preferable to add it to the cold wort at the start of fermentation or before the start of fermentation.

[0018] The transglucosidase used in the present invention is not particularly limited as long as it is an enzyme having catalytic activity to decompose saccharides by a hydrolysis reaction, and transglucosidases derived from various organisms can be used. For example, among commercially available transglucosidases, any enzyme may be used, or these may be used in combination.

[0019] As described above, whether the transglucosidase catalyzes the glycosyl transfer reaction or the hydrolysis reaction depends on the substrate concentration. Since the substrate concentration is high in the charging process, the equilibrium tends to shift to the glycosyl transfer reaction. Therefore, in order to decompose non-assimilable sugars such as isomaltooligosaccharides, transglucosidase needs to be added in the fermentation process. The timing of adding transglucosidase is not particularly limited as long as the enzymatic reaction by the transglucosidase added by the end of the fermentation process is sufficiently carried out, and it may be added by the start of fermentation, or may be added to the fermentation broth during the fermentation process. Also, the total amount of transglucosidase used at one time may be added, or it may be added in multiple portions.

[0020] When transglucosidase is added at the initial stage of fermentation with a high substrate concentration, isomaltooligosaccharide is produced by the sugar transfer reaction, so fermentation delay is likely to occur, and the residual amount of the carbohydrate component that is not consumed by fermentation increases. As a result, it is difficult to sufficiently reduce the carbohydrate content remaining in the final product. In contrast, in the production method according to the present invention, since glucoamylase is used in combination, fermentation delay is less likely to occur than when transglucosidase is used alone, and the residual amount of the carbohydrate component can be significantly reduced more than ever before.

[0021] The addition amounts of glucoamylase and transglucosidase are not particularly limited as long as the enzyme reactions by each are sufficiently carried out, and can be appropriately determined in consideration of the type and titer of the enzyme used, reaction temperature, reaction time, etc. For example, by extending the fermentation time and the subsequent aging period, the amount of enzyme required to reduce the carbohydrate content in the final product to a desired range can be reduced. For example, when the fermentation and aging periods are the periods normally carried out in the production of beer, sparkling wine, etc., for transglucosidase, it is preferable to add 3 U or more, more preferably 30 U or more, and even more preferably 80 U or more of transglucosidase per 1 g of the extract (soluble evaporation residue) derived from grains. When the fermentation and aging periods are carried out for a period longer than normal, it is also possible to set the addition amount of transglucosidase to less than 3 U / g.

[0022] The production method according to the present invention can employ a general method for producing an alcoholic fermented malt beverage such as beer or sparkling wine, except that glucoamylase is added in at least one of the charging step and the fermentation step, and transglucosidase is added in the fermentation step. For example, the production method according to the present invention can be carried out in the steps of charging, fermentation, aging, filtration, and filling.

[0023] First, as a charging step, wort is prepared from a fermentation raw material containing malt. Specifically, first, malt or its crushed product, optionally a fermentation raw material other than malt, and raw material water are added to a charging tank and mixed to prepare mash. The preparation of mash can be carried out by a conventional method such as holding the mash at 35 to 70 °C for 20 to 90 minutes. Then, the mash is gradually heated and held at a predetermined temperature for a certain period of time to saccharify the starch using enzymes derived from malt or enzymes added to the mash. After the saccharification treatment, it is held at 76 to 78 °C for about 10 minutes, and then the mash is filtered in a wort filtration tank to obtain clear wort.

[0024] In the present invention, as the malt used, malt germinated from barley or the like by a general malting process can be used. Specifically, harvested barley, wheat, oats, etc. can be immersed in water and moderately germinated, and then dried by hot air to produce malt. The malt may be crushed by a conventional method.

[0025] Examples of fermentation raw materials other than malt include starchy raw materials such as barley, wheat, corn starch, corn grits, rice, and sorghum, and sugary raw materials such as liquid sugar and sugar. Here, liquid sugar is produced by decomposing and saccharifying starch with an acid or a saccharifying enzyme, and mainly contains glucose, maltose, maltotriose, etc.

[0026] In the production method according to the present invention, even when the usage ratio of the starchy raw material to the fermentation raw material is high, the sugar content in the final product can be significantly reduced. Therefore, by using the production method according to the present invention, the usage ratio of the starchy raw material, particularly malt, to the fermentation raw material can be increased without increasing the sugar content. Since the effects of the production method according to the present invention can be more fully exerted, it is preferable to use only the starchy raw material as the fermentation raw material, and the malt usage ratio to the fermentation raw material is preferably 50% or more, more preferably 65 to 100%. Generally, the higher the malt usage ratio in the fermentation raw material, the higher the content of non-assimilable sugars remaining in the final product tends to be. However, by using the production method according to the present invention, even when the malt usage ratio to the fermentation raw material is 100%, a fermented malt beverage with a sugar content of less than 0.5 g / 100 mL can be produced.

[0027] In addition to the fermentation raw material and glucoamylase, saccharifying enzymes such as α-amylase and pullulanase, and enzyme agents such as protease can be added to Maishe as needed. In addition, spices, herbs, fruits, etc. may be added as long as the effects according to the present invention are not inhibited.

[0028] The temperature and time during the saccharification treatment can be appropriately determined in consideration of the type of enzyme added such as glucoamylase, the amount of Maishe, the quality of the target fermented malt beverage, etc. For example, it can be carried out by holding at 60 to 72 °C for 30 to 90 minutes.

[0029] In addition, Maishe prepared by adding a part of malt, a part or all of barley, and warm water to a charging kettle and mixing them can be filtered in a wort filtration tank to obtain wort after saccharification treatment and then mixing it with the saccharified Maishe in the aforementioned charging tank.

[0030] The obtained wort is boiled. The boiling method and its conditions can be appropriately determined. By appropriately adding herbs, spices, etc. before or during the boiling treatment, a fermented malt beverage having a desired flavor can be produced.

[0031] In the present invention, it is preferable to add hops before or during the boiling treatment. By boiling in the presence of hops, the flavor and aroma of hops can be extracted. The addition amount of hops, the addition mode (for example, adding in several portions), and the boiling conditions can be determined as appropriate.

[0032] It is preferable to transfer the boiled wort to a sedimentation tank called a whirlpool and remove the hop residue and coagulated proteins generated by boiling. Then, it is cooled to an appropriate fermentation temperature by a plate cooler. The cold wort may be directly used in the fermentation process, or may be used in the fermentation process after being adjusted to a desired extract concentration.

[0033] Next, as the fermentation process, yeast is inoculated into the cold wort, transferred to a fermentation tank, and fermentation is carried out. The yeast used for fermentation is not particularly limited, and usually, it can be appropriately selected from yeasts used in the production of alcoholic beverages. It may be top-fermenting yeast or bottom-fermenting yeast, but bottom-fermenting yeast is preferable because it is easy to apply to large-scale brewing facilities. When adding transglucosidase until the start of fermentation, transglucosidase may be added to the cold wort before yeast inoculation, may be added to the cold wort before yeast inoculation after adjusting the extract concentration, or may be added together with yeast.

[0034] Components remaining as carbohydrates in the fermented malt beverage include glycerol in addition to isomaltooligosaccharide. Glycerol is produced by yeast during fermentation and is generally contained in a beer-taste beverage at about 1000 - 2000 ppm. As shown in the reference example below, since the glycerol content increases in proportion to the fermentation temperature, from the viewpoints of the glycerol content and flavor, the fermentation temperature is preferably 5 - 15°C, and more preferably 5 - 13°C.

[0035] Furthermore, as the wine storage process, the obtained fermentation broth is aged in a wine storage tank, stored under low temperature conditions of about 0°C for stabilization, and then, as the filtration process, the aged fermentation broth is filtered to remove yeast, proteins, etc., so as to obtain the target fermented malt beverage. Also, in the processes after the fermentation process by yeast, for example, by mixing with spirits, liqueurs under the Liquor Tax Law can be produced. The obtained fermented malt beverage is usually bottled by a filling process and shipped as a product.

Example

[0036] Next, examples and reference examples will be shown to explain the present invention in more detail, but the present invention is not limited to the following examples, etc.

[0037] <Measurement of the content of each saccharide> The content (mg / L) of saccharides in wort or fermented malt beverage was separated into disaccharides, trisaccharides, and tetrasaccharides by high performance liquid chromatography and detected with a mass spectrometer, and calculated based on the obtained peak area. As the apparatus, a pump L-2100, an autosampler L-2200, a column oven L-2300 (manufactured by Hitachi High-Technologies Corporation), and a mass spectrometer API3000 (manufactured by AB SCIEX) were used.

[0038] When measuring disaccharides, high performance liquid chromatography-mass spectrometry was carried out under the following conditions. Detection: Electrospray Ionization (ESI) positive, Multiple Reaction Monitoring (MRM) m / z 360.0→163.1, Column: Hypercarb (2.1 mm×150 mm, 3 μm, manufactured by Thermo Scientific), Column temperature: 60 °C, Flow rate: 0.2 mL / min, Mobile phase A: 10 mmol / L ammonium acetate aqueous solution (0.1% by volume acetic acid), Mobile phase B: methanol, Gradient conditions: 0 - 10 minutes (Mobile phase B concentration: 0% by volume) → 10 - 25 minutes (Mobile phase B concentration: 3% by volume) → 25 - 40 minutes (Mobile phase B concentration: 13% by volume) → 40 - 50 minutes (Mobile phase B concentration: 18% by volume) → 50 - 60 minutes (Mobile phase B concentration: 40% by volume) → 60 - 70 minutes (Mobile phase B concentration: 80% by volume) → 70 - 85 minutes (Mobile phase B concentration: 0% by volume).

[0039] When measuring trisaccharides, the analysis conditions were set as Detection: ESI positive, MRM m / z 522.5→325.1. When measuring tetrasaccharides, the analysis conditions were set as Detection: ESI positive, MRM m / z 684.5→325.1.

[0040] <Measurement of wort fermentability> The measurement of wort fermentability was carried out according to the method described in the Revised BCOJ (Brewery Convention of Japan) analysis method (published by the Japan Brewing Association, Inc.). That is, after adding yeast to the wort and fermenting all the fermentable extracts, the extract concentration was measured, and it was calculated from the obtained measured value and the extract concentration of the original wort (wort before fermentation) measured in advance. Final fermentability (%) = ([Extract concentration of original wort] - [Extract concentration after fermentation]) / [Extract concentration of original wort] × 100

[0041] [Example 1] Using a 200 L-scale charging facility, a beer-taste beverage was produced. First, into a charging tank, 28 kg of crushed malt, 196 L of charging water, and glucoamylase at 20 U / g with respect to the crushed malt (manufactured by Amano Enzyme Inc., product name: Gluczyme NLP) were introduced, and a saccharified liquid was produced according to a conventional method. The obtained saccharified liquid was filtered using a wort filtration tank, hops were added to the obtained wort, and then it was boiled. Next, the wort was transferred to a sedimentation tank to separate and remove the precipitate, and then cooled to about 10°C. After adjusting the cold wort to 9.4% by mass of extract, for the test sample, transglucosidase (manufactured by Amano Enzyme Inc., product name: Transglucosidase L) was added at 80 U / mL with respect to the cold wort, but nothing was added to the control sample. The fermentation broths of both samples were introduced into different fermentation tanks, inoculated with beer yeast, fermented at about 10°C for 7 days, and then aged in a storage tank for 8 days to obtain a beer-taste beverage (alcohol content: 3.8% by volume).

[0042] Regarding the obtained beer-taste beverage, the contents of isomaltose, kojibiose, and nigerose were measured. The measurement results are shown in Table 1. In the test sample to which transglucosidase was added in the fermentation process, the content of each saccharide was less than 5 mg / L, and the carbohydrate content was significantly reduced compared to the control sample to which transglucosidase was not added. Also, the carbohydrate content of the test sample was 0.4 g / 100 mL. From these results, it is clear that by the production method according to the present invention, even when the malt usage ratio is 100%, a low-calorie beer-taste beverage with a low carbohydrate content can be produced.

[0043]

Table 1

[0044] [Example 2] A beer - flavored beverage was obtained in the same manner as in Example 1, except that the contents of disaccharides to tetrasaccharides in the fermentation broth every other day from the start of fermentation to the end of fermentation and in the beer - flavored beverage after the aging was completed were measured. The measurement results of the control sample are shown in Table 2, and the measurement results of the test sample are shown in Table 3 respectively. In Tables 2 and 3, "wort" refers to cold wort adjusted to 9.4% by mass of extract before yeast inoculation. Also, from trehalose to cellobiose are disaccharides, from melezitose to maltotriose are trisaccharides, and maltotetraose is a tetrasaccharide.

[0045] [Table 2]

[0046] [Table 3]

[0047] In the control sample, among the saccharides shown in Table 2, only the content of maltose decreased to less than 5 mg / L on the 3rd day of fermentation, but the other contents did not change significantly during fermentation and aging. In contrast, in the test sample, although the content of isomaltose increased on the 1st day of fermentation, it then decreased rapidly and was less than 5 mg / L on the 5th day of fermentation, the same as the control sample. Furthermore, maltose, neotrehalose, maltotriose, and maltotetraose decreased to less than 5 mg / L by the 2nd day of fermentation, and cellobiose and melezitose decreased to less than 5 mg / L by the end of aging. Also, gentiobiose began to decrease from the 6th day of fermentation, and its content decreased during the aging period after fermentation was completed. As a result, the total value of the saccharides shown in Table 2 was 100 mg / 100 mL for the control sample, while it was only 7 mg / 100 mL for the test sample.

[0048] [Example 3] After adjusting the cold wort to 9.4% by mass extract, a beer-taste beverage was obtained in the same manner as in Example 1, except that transglucosidase (manufactured by Amano Enzyme Inc., product name: Transglucosidase L) was added so as to be 0, 3, or 300 U / mL. For each beer-taste beverage, the contents of isomaltose, kojibiose, and nigerose were measured. The measurement results are shown in Table 4. In the beer-taste beverage to which 3 U / mL of transglucosidase was added per liter of cold wort in the fermentation step, the content of isomaltose was reduced to less than 5 mg / L. In the beer-taste beverage to which 300 U / mL of transglucosidase was added per liter of cold wort, the contents of all three saccharides were reduced to less than 5 mg / L.

[0049] [Table 4]

[0050] [Example 4] Using a 200 L-scale charging facility, a beer-taste beverage was produced. First, 40 kg of crushed malt and 160 L of charging water were introduced into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, hops were added to the obtained wort, and then it was boiled. Next, the wort was transferred to a sedimentation tank, the precipitate was separated and removed, and then it was cooled to about 10°C. After adjusting the cold wort to 9.4% by mass extract, glucoamylase (manufactured by Amano Enzyme Inc., product name: Gluczyme NLP) and transglucosidase (manufactured by Amano Enzyme Inc., product name: Transglucosidase L) were added in the amounts shown in Table 5, respectively. The fermentation broth of each sample was introduced into a different fermentation tank, inoculated with beer yeast, fermented at about 10°C for 7 days, and then aged in a storage tank for 7 days to obtain a beer-taste beverage.

[0051] The appearance extract (mass %) of each beer - flavored beverage was measured. The measurement results are shown in Table 5. The appearance extract refers to the extract of the beer - flavored beverage expressed as the sucrose concentration (usually mass %) of an aqueous sucrose solution having the same specific gravity at 20°C. Since it contains alcohol, the appearance extract is not the extract in the original sense (soluble evaporation residue = true extract). The appearance extract also includes extract components other than carbohydrates such as dietary fiber and ash. However, in this example, since the conditions other than the enzymes used are the same, the components other than carbohydrates in each beer - flavored beverage are considered to be equivalent.

[0052]

Table 5

[0053] As a result, it was confirmed that in Test Samples 1 - 2 to which enzymes were added, the appearance extract decreased and the carbohydrate content decreased compared to the control sample to which no enzymes were added. The decrease in the appearance extract was more significant and the carbohydrate content was lower in Test Sample 2 with combined addition of glucoamylase than in Test Sample 1 with only transglucosidase added.

[0054] A sensory evaluation of the cereal aroma and kokumi of Test Sample 2 was conducted by 4 professional panels. The evaluation was based on a 5 - point scale from 1 to 5 (1 indicates hardly feeling the cereal aroma and kokumi, and 5 indicates feeling it very strongly), with a commercially available sparkling wine with a malt usage ratio of less than 25% and a carbohydrate content of less than 0.5 g / 100 mL being set as 2 points. As a result, the evaluation of Test Sample 2 was 3.75 for the cereal aroma and 3.75 for the kokumi, both of which were higher than those of the commercially available sparkling wine used as the comparison target. In particular, the flavor of Test Sample 2 had no unpleasant aroma resulting from the addition of enzymes or raw materials such as auxiliary raw materials, and had a good flavor quality characteristic of beer. From this result, it is clear that the manufacturing method according to the present invention can produce a beer - flavored beverage with an excellent cereal aroma and kokumi by increasing the malt usage ratio without increasing the carbohydrate content.

[0055] [Reference Example 1] Using a 200 L-scale charging facility, a beer-taste beverage was produced. First, 40 kg of crushed malt and 160 L of charged water were put into a charging tank, and a saccharified solution was produced according to a conventional method. The obtained saccharified solution was filtered using a wort filtration tank, hops were added to the obtained wort, and then it was boiled. Next, the wort was transferred to a sedimentation tank to separate and remove the precipitate, and then cooled to about 5, 10, or 15 °C. After adjusting these cold worts to 7.3% by mass of extract, they were introduced into different fermentation tanks, inoculated with beer yeast, fermented at about 5, 10, or 15 °C for 7 days, and then aged in a storage tank for 7 days to obtain a beer-taste beverage. The glycerol concentration of each obtained beer-taste beverage was quantified using a commercially available glycerol quantification kit (manufactured by Cayman Chemical, product name: Glycerol Colorimetric Assay Kit). Furthermore, sensory evaluation of each beer-taste beverage was performed by 5 professional panels. The quantification results of glycerol and the results of sensory evaluation are shown in Table 6. During the sensory evaluation, the number at the end of the comment indicates the number of the panel that made the comment. A tendency was observed that the higher the fermentation temperature, the higher the glycerol concentration in the beer-taste beverage.

[0056]

Table 6

Industrial Applicability

[0057] According to the method for producing a fermented malt beverage according to the present invention, even when the ratio of malt used in the fermentation raw material is high, a fermented malt beverage with a sufficiently reduced sugar content can be produced. The production method and the fermented malt beverage produced thereby can be used in the field of producing beer-taste beverages using malt as a raw material, including beer.

Claims

1. using malt as a raw material, adding glucoamylase in the charging step, adding transglucosidase in the fermentation step, A method for producing a fermented malt beverage, characterized in that the content of any one of isomaltose, kojibiose, and nigerose in the produced fermented malt beverage is less than 5 mg / L.

2. The method for producing a fermented malt beverage according to claim 1, characterized in that the fermentation step is carried out at 5 to 15°C.

3. The method for producing a fermented malt beverage according to claim 1, wherein the carbohydrate content in the produced fermented malt beverage is less than 0.5 g / 100 mL.

4. The method for producing a fermented malt beverage according to any one of claims 1 to 3, wherein the carbohydrate content in the fermented malt beverage is less than 0.5 g / 100 mL.

5. The method for producing a fermented malt beverage according to any one of claims 1 to 4, wherein the malt usage amount is 65 to 100% by mass in the fermentation raw materials.

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