Fermented beverage and method for producing fermented beverage

Abstract

To provide a fermented beverage and the like capable of facilitating awareness of benefits to health.SOLUTION: In one aspect of the present invention, there is provided a fermented beverage derived from sorghum as a raw material, the fermented beverage having a total polyphenol content, as measured by the Folin-Ciocalteu method, of 10 mg / 100 g or more and 100 mg / 100 g or less in catechin equivalent.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fermented beverage and a method for producing the fermented beverage. [Background technology]

[0002] Conventionally, techniques for producing beverages by fermenting various raw materials have been developed. For example, Patent Document 1 discloses a method for producing a beer-like alcoholic beverage with foaming properties using white sorghum (see Example 7 of Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2005 / 005593 Pamphlet Summary of the Invention [Problem to be solved by the invention]

[0004] Meanwhile, consumers have become increasingly health-conscious in recent years. As a result of research by the present inventors, it has become clear that consumers are seeking not only the taste and flavor of fermented beverages, but also beverages that contribute to their health.

[0005] In view of the above circumstances, the present invention aims to provide fermented beverages and the like that can be considered to contribute to health. [Means for solving the problem]

[0006] According to one aspect of the present invention, there is provided a fermented beverage made from sorghum, which has a total polyphenol content of 10 mg / 100 g or more and 100 mg / 100 g or less in terms of catechins as measured by the Folin-Ciocalteu method.

[0007] According to the above aspect, a fermented beverage or the like is provided that can be consumed with awareness of its contribution to health. DETAILED DESCRIPTION OF THE INVENTION

[0008] Hereinafter, embodiments of the present invention will be described. Note that various features shown in the following embodiments can be combined with each other.

[0009] [Fermented drinks] That is, the fermented beverage of this embodiment is as follows. A fermented beverage made from sorghum, A fermented beverage whose total polyphenol content, measured by the Folin-Ciocalteu method, is 10 mg / 100 g or more and 100 mg / 100 g or less in terms of catechins.

[0010] The fermented beverage of this embodiment is a beverage obtained by fermenting a specific raw material. Here, the "fermented beverage" may be the fermented product itself obtained by fermenting the specific raw material, or may be a beverage obtained by adding other raw materials to the fermented product. In other words, the fermented beverage of this embodiment may be the fermented product of raw materials containing sorghum itself, or may be a beverage obtained by adding other alcohol (distilled spirits, etc.) or other ingredients to the fermented product.

[0011] Furthermore, the fermented beverage of this embodiment may or may not contain alcohol. As an example, the fermented beverage of this embodiment is an alcoholic beverage. Note that "alcoholic beverage" refers to a beverage with an alcohol content of 1% or more, and beverages with an alcohol content less than this can also be called "non-alcoholic beverages." Note that the alcohol content in this embodiment refers to the ratio of the volume of alcohol (ethyl alcohol) to the volume of the entire fermented beverage.

[0012] The fermented beverage of this embodiment may also be a beer-flavored beverage. This "beer-flavored beverage" refers to a beverage that has the flavor of beer, regardless of the alcohol content.

[0013] The fermented beverage of this embodiment is obtained using a raw material containing sorghum. Here, sorghum is a plant of the genus Sorghum in the family Poaceae, and includes red sorghum, white sorghum, and the like.

[0014] In order to satisfy the above-mentioned polyphenol content, it is preferable that the type of sorghum used as the raw material in this embodiment is appropriately selected. Typically, in the raw material of this embodiment, the ratio of white sorghum to the total sorghum is preferably 90% by weight or less, more preferably 70% by weight or less, and even more preferably 50% by weight or less.

[0015] As described above, the raw material for the fermented beverage of this embodiment includes sorghum, and the raw material preferably includes sorghum germinated material. Inclusion of sorghum germinated material in the raw material can contribute to the improvement of the health of the drinker.

[0016] The raw materials used in this embodiment may include materials other than sorghum. For example, the raw materials may include malt, barley, wheat, oats, and other grains; rice, corn, starch, soybeans, and other grains; and potatoes, such as potatoes, and other carbohydrate raw materials.

[0017] The fermented beverage of this embodiment is characterized by a total polyphenol content of 10 mg / 100 g to 100 mg / 100 g (catechin equivalent) as measured by the Folin-Ciocalteu method. The total polyphenol content is preferably in the range of 20 mg / 100 g to 80 mg / 100 g, and more preferably in the range of 30 mg / 100 g to 70 mg / 100 g. The inclusion of polyphenols in this range can contribute to the health promotion of the drinker.

[0018] The polyphenol content can be measured, for example, by the following method. Specifically, 10 μL of a fermented beverage sample is added to 10 μL of 2-fold diluted Folin Ciocalteu's, 160 μL of distilled reagent water, and 20 μL of saturated aqueous sodium carbonate solution. The mixture is stirred and then allowed to react at room temperature for 30 minutes. Using a multiplate reader (product name "DTX-800," manufactured by Beckman Coulter, Inc.) at a wavelength of 620 nm, the polyphenol content is calculated as the catechin equivalent.

[0019] Furthermore, it is preferable that the fermented beverage of this embodiment has the contents of predetermined components adjusted as shown below.

[0020] That is, the fermented beverage of this embodiment preferably contains γ-aminobutyric acid in the range of 0.5 mg / 100 g to 10 mg / 100 g, more preferably 1 mg / 100 g to 9 mg / 100 g, and even more preferably 2 mg / 100 g to 8 mg / 100 g. By containing γ-aminobutyric acid in such a range, it can contribute to improving the health of the drinker.

[0021] The content of γ-aminobutyric acid can be measured, for example, by the following method. That is, the fermented beverage can be measured by high performance liquid chromatography (HPLC) and quantified by detection using a fluorescence detector. The following conditions are typically used for the HPLC method. HPLC: Shimadzu Corporation LC-9A Column: Shim-pack ISC-07 / S1504 Mobile phase: 0.2N sodium citrate buffer (pH 2.2) Flow rate: 0.3mL / min Temperature: 55℃ Reaction solution: ortho-phthalaldehyde Detection wavelength: Excitation wavelength 348 nm, Fluorescence wavelength 450 nm

[0022] In addition, the fermented beverage of this embodiment may contain various ingredients that can be contained in conventional fermented beverages (such as beer-flavored beverages), such as pH adjusters, vitamins, amino acids, dietary fiber, antioxidants, stabilizers, emulsifiers, etc.

[0023] Furthermore, the fermented beverage of this embodiment may have predetermined absorption characteristics, i.e., when the absorbance of the fermented beverage of this embodiment is measured in the wavelength range of 250 to 650 nm, the fermented beverage may have a maximum absorption value in this wavelength range.

[0024] [Manufacturing method of fermented beverages] Next, a method for producing the fermented beverage of this embodiment will be described. The method for producing a fermented beverage of this embodiment is characterized by including a fermentation step in which a liquid containing raw materials is fermented to obtain a fermented beverage.

[0025] That is, in the production method of this embodiment, a fermented beverage can be obtained by fermenting a liquid containing raw materials, and is characterized in that sorghum is used as the raw material.

[0026] The sap subjected to the fermentation treatment may contain carbohydrates. In other words, when the sap contains carbohydrates, a fermented beverage containing an alcoholic component can be realized. As described above, the raw materials include sorghum and various carbohydrate raw materials, and the fermented beverage may be provided by saccharifying the sorghum or carbohydrate raw materials.

[0027] When sorghum or other carbohydrate raw materials are saccharified, other raw materials, saccharifying enzymes, etc. may be used. Here, saccharifying enzymes refer to enzymes that decompose starch to produce sugar. Typical examples of such saccharifying enzymes include α-amylase, glucoamylase, and pullulanase. The temperature and time conditions used during saccharification can be appropriately set depending on the type and amount of raw materials used, the type of saccharifying enzyme used, etc.

[0028] As described above, in this embodiment, the raw material used in the fermentation step may contain sorghum (or sorghum germinated material). The inventors have found through their studies that sorghum contained in the raw material used in the fermentation step may result in insufficient saccharification. For this reason, the production method of this embodiment may be carried out as follows.

[0029] That is, the sap to be subjected to the fermentation step is obtained by a process of saccharifying sorghum, and this process may be carried out under conditions in which sorghum and barley malt coexist.

[0030] The sap to be subjected to the fermentation step is obtained by a process of sorghum saccharification, and this process may be carried out under conditions in which sorghum and a saccharifying enzyme coexist.

[0031] That is, in this embodiment, saccharifying enzymes or barley malt may be used to promote the saccharification of sorghum (or sorghum germinated products). Here, the various enzymes described above may be used as the saccharifying enzyme. Furthermore, since barley malt itself contains saccharifying enzymes, its coexistence in the saccharification process can efficiently promote the saccharification of sorghum (sorghum germinated products). In other words, in this embodiment, the sap subjected to the fermentation process may contain saccharifying enzymes. While saccharifying enzymes may be inactivated by heat treatment or the like during the production process of a fermented beverage, the resulting fermented beverage may contain the above-mentioned saccharifying enzymes (even if the amount is only trace amounts).

[0032] Before subjecting the saccharified raw material to the fermentation step, a step of boiling the liquid may be carried out as appropriate. The temperature and time conditions for this boiling can be set as appropriate depending on the type of liquid, etc.

[0033] When carrying out the step of boiling the sap, hops may be added to the sap. In this way, a moderate beer taste can be imparted to the resulting fermented beverage. The timing of adding hops may be any timing between the start and end of boiling.

[0034] The step of fermenting the juice (fermentation step) can be carried out, for example, as follows. That is, yeast is added to the juice (a typical example is juice containing a raw material obtained by saccharifying sorghum) to ferment it and convert it into a fermented beverage. The fermentation temperature and fermentation time can be appropriately set depending on the type of juice used, etc. The yeast used may be appropriately selected from yeasts that can ferment the juice, and one example is beer yeast.

[0035] Furthermore, the production method of this embodiment may include steps other than those described above. That is, it may include a step of crushing the raw materials before obtaining a liquid containing the raw materials as a pretreatment for the fermentation step. It may also include a step of filtering the liquid between each step. It may also include a step of maturing the liquid either before or after fermentation. In addition, it may include a step of filling the produced fermented beverage into a specified container. This container may be made of various materials such as glass, metal, paper, and resin.

[0036] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations may be adopted. Furthermore, the present invention is not limited to the above-described embodiments, and modifications and improvements within the scope of achieving the object of the present invention are included in the present invention.

[0037] Furthermore, it may be provided in the following aspects.

[0038] (1) A fermented beverage made from sorghum, having a total polyphenol content of 10 mg / 100 g or more and 100 mg / 100 g or less in terms of catechins, as measured by the Folin-Ciocalteu method.

[0039] (2) The fermented beverage according to (1) above, wherein the raw material comprises sorghum germinated material.

[0040] (3) A fermented beverage according to (1) or (2) above, which contains a saccharifying enzyme.

[0041] (4) A fermented beverage according to any one of (1) to (3) above, which contains γ-aminobutyric acid in the range of 0.5 mg / 100 g to 10 mg / 100 g.

[0042] (5) A fermented beverage according to any one of (1) to (4) above, which is an alcoholic beverage.

[0043] (6) A method for producing a fermented beverage using sorghum as a raw material, comprising a fermentation step of fermenting a liquid containing the raw material to obtain the fermented beverage, wherein the total polyphenol content of the fermented beverage measured by the Folin-Ciocalteu method is 10 mg / 100 g or more and 100 mg / 100 g or less in terms of catechin.

[0044] (7) The method for producing a fermented beverage according to (6) above, wherein the raw materials used in the fermentation step include sorghum germinated material.

[0045] (8) The method according to (6) or (7) above, wherein the syrup is obtained by saccharifying the sorghum, and the sorghum is malted in the presence of barley malt.

[0046] (9) The method according to (6) or (7) above, wherein the syrup is obtained by saccharifying the sorghum, and the syrup is obtained by saccharifying the sorghum in the presence of a saccharifying enzyme. Of course, this is not the case. [Example]

[0047] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0048] [Example 1] 3000g of barley malt, 1000g of sorghum malt (sorghum germinated), and 14g of hops were mixed and subjected to saccharification treatment of the sorghum (sorghum germinated). The sorghum (sorghum germinated) used as the raw material was crushed in advance, and the saccharification treatment was carried out at a temperature range of 63.7-65.3°C.

[0049] After the saccharification process, the liquid was heated to 70°C or higher to inactivate the saccharifying enzymes contained in the barley malt, and then kept at 10°C. Brewer's yeast was added and the liquid was fermented for one month to obtain a fermented beverage.

[0050] [Example 2] 25,000 g of barley malt, 35,000 g of sorghum malt (sorghum germinated), 10,000 g of oats, 105 g of hops, and 10 g of a decomposing enzyme (Gluconam AF) were mixed and saccharified. The sorghum (sorghum germinated) used as the raw material was crushed in advance, and the saccharification was carried out at a temperature range of 63.7 to 65.3°C.

[0051] After the saccharification process, the liquid was heated to 76°C or higher to inactivate the saccharifying enzymes contained in the raw materials, and then the liquid was kept at 10°C while beer yeast was added. Fermentation was carried out for one month, and a fermented beverage was obtained.

[0052] [Test Example 1] Sorghum malt (sorghum germinated) (70,000 g), hops (105 g), and enzyme (Gluconyl AF) (20 g) were mixed and saccharified. The sorghum (sorghum germinated) used as the raw material was crushed beforehand, and the saccharification was carried out at a temperature range of 63.7 to 65.3°C.

[0053] After the saccharification process, the liquid was heated to 76°C or higher to inactivate the saccharifying enzymes contained in the raw materials, and then the liquid was kept at 10°C while beer yeast was added. Fermentation was carried out for one month, and a fermented beverage was obtained.

[0054] [Test Example 2] 70,000 g of ungerminated sorghum and 105 g of hops were mixed and heat-treated. The sorghum used as the raw material was crushed in advance, and the heat treatment was carried out at a temperature range of 63.7 to 65.3°C.

[0055] After the heat treatment, the liquid was heated to 76°C or higher, and then kept at 10°C, and beer yeast was added, followed by fermentation for one month to obtain a fermented beverage.

[0056] [Rating 1] The polyphenol contents and γ-aminobutyric acid contents of the fermented beverages obtained in Examples 1 and 2 were measured according to the procedures described below. The results are summarized in Table 1.

[0057] [Polyphenol content] 10 μL of the fermented beverage sample was added to 10 μL of 2-fold diluted Folin Ciocalteu's, 160 μL of distilled reagent water, and 20 μL of saturated sodium carbonate solution, and the mixture was stirred and allowed to react for 30 minutes at room temperature. The polyphenol content was calculated as catechin equivalents using a multiplate reader (product name "DTX-800" manufactured by Beckman Coulter, Inc.) at a measurement wavelength of 620 nm.

[0058] [γ-aminobutyric acid content] The fermented beverage was measured by high performance liquid chromatography (HPLC) and quantified using a fluorescence detector. The HPLC conditions were as follows: HPLC: Shimadzu Corporation LC-9A Column: Shim-pack ISC-07 / S1504 Mobile phase: 0.2N sodium citrate buffer (pH 2.2) Flow rate: 0.3mL / min Temperature: 55℃ Reaction solution: ortho-phthalaldehyde Detection wavelength: Excitation wavelength 348 nm, Fluorescence wavelength 450 nm

[0059] [Table 1]

[0060] [Rating 2] The alcohol content of each of the resulting fermented beverages was measured using the procedure described below. Sensory evaluation of each of the resulting fermented beverages was also performed using the method described below. The results are summarized in Table 2.

[0061] [Alcohol content] The alcohol content of each of the obtained fermented beverages was measured using a hydrometer (manufactured by AS ONE Corporation). In this example, the liquid temperature was set to 20°C.

[0062] [Sensory evaluation] Three experienced panelists evaluated each of the fermented beverages of the Examples and Comparative Examples on a five-point scale for "refreshing," "taste," and "sourness," and the scores were determined by consensus among the three. The evaluation criteria were as follows: Specifically, for "refreshing," the strongest was given a score of 5, and the weakest was given a score of 1; for "taste," the highest was given a score of 5, and the lowest was given a score of 1; and for "sourness," the strongest sourness rating as a fermented beverage was given a score of 5, and the weakest was given a score of 1. Here, "refreshing" refers to the sensation of taste and aroma reminiscent of citrus fruits that is felt relatively soon after drinking a fermented beverage.

[0063] [Table 2]

[0064] As shown in Table 1, fermented beverages containing a predetermined amount of polyphenols were obtained in each example. When the absorbance of each fermented beverage obtained in this example was measured in the wavelength range of 250 to 650 nm, it was confirmed that the beverage had a maximum absorption value in that wavelength range.

Claims

1. A fermented beverage made from sorghum, A fermented beverage having a total polyphenol content, calculated as catechin, of 10 mg / 100 g or more and 100 mg / 100 g or less, as measured by the Folin-Ciocalteu method.

2. The fermented beverage according to claim 1, A fermented beverage, wherein the raw material comprises sorghum germ.

3. The fermented beverage according to claim 1, A fermented drink containing saccharifying enzymes.

4. The fermented beverage according to claim 1, A fermented beverage containing γ-aminobutyric acid in the range of 0.5 mg / 100 g to 10 mg / 100 g.

5. The fermented beverage according to claim 1, An alcoholic, fermented beverage.

6. A method for producing a fermented beverage using sorghum as a raw material, a fermentation step of fermenting a liquid containing raw materials to obtain the fermented beverage, The fermented beverage has a total polyphenol content of 10 mg / 100 g or more and 100 mg / 100 g or less in terms of catechins, as measured by the Folin-Ciocalteu method.

7. 7. The method for producing a fermented beverage according to claim 6, The method for producing sorghum, wherein the raw material used in the fermentation step comprises sorghum germinated material.

8. The method according to claim 6, The juice is obtained by saccharifying the sorghum, The production method, wherein the treatment is carried out under conditions in which the sorghum and barley malt coexist.

9. The method according to claim 6, The juice is obtained by saccharifying the sorghum, The production method, wherein the treatment is carried out under conditions in which the sorghum and a saccharifying enzyme coexist.

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