Foam-retentive fermented malt beverage

Abstract

To provide a new technique capable of improving foam retainability of a foam-retainable fermented malt beverage.SOLUTION: The foam-retentive fermented malt beverage contains an enzyme agent containing at least one kind of enzyme selected from the group consisting of glucoamylase, pullulanase, α - glucosidase and β - amylase, wherein acid protease is inactivated. The amount of saccharides contained in the foam-retentive fermented malt beverage can be 1. 0g / 100ml or less. The NIBEM value of the foam-retentive fermented malt beverage can be 80 or more.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a foam-retaining fermented malt beverage, and more particularly to a foam-retaining fermented malt beverage to which an enzyme is added during the production process. [Background technology]

[0002] A foam-retaining fermented malt beverage is a beverage that uses malt as an ingredient and is produced through fermentation during the production process, and that has foam-retaining properties. When a foam-retaining fermented malt beverage is poured into a container such as a glass, a layer of foam forms above the liquid surface, and this layer of foam is maintained for a certain period of time.

[0003] A typical example of a foam-retaining fermented malt beverage is a beer-flavored malt beverage. Here, "beer-flavored" means that the flavor is similar to that of beer. "Beer" refers to a beverage obtained by fermenting ingredients such as malt, hops, and water. For example, a beer-flavored malt beverage can be obtained by fermenting wort obtained by saccharifying malt or malt-containing grains with yeast.

[0004] In recent years, due to consumers' health consciousness and changing tastes, there has been an increasing demand from consumers for beer-taste beverages with a low sugar content. Known methods for producing beer-taste beverages with a low sugar content include, for example, adding enzymes such as glucoamylase before boiling malt in the brewing process included in the production process of beer-taste beverages or during the fermentation process, and specific examples include the methods described in Patent Documents 1 to 4. The action of these enzymes enables the breakdown of most of the starch that contributes to the sugars contained in the final product into sugars that can be assimilated by yeast. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-253197 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-147780 [Patent Document 3] International Publication No. 2014 / 196265 [Patent Document 4] Japanese Patent Application Publication No. 2017-195801 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a novel technique capable of improving the foam retention of foam-retaining fermented malt beverages. [Means for solving the problem]

[0007] In order to reduce the carbohydrate content, as described above, in addition to the method of adding enzymes before boiling the malt in the mashing process, it is also possible to add enzymes after cooling the boiled malt, for example, in the fermentation process. When enzymes are added after cooling the malt, carbohydrate content can be reduced more than when enzymes are added before boiling the malt. However, the inventor noticed that adding an enzyme preparation during the fermentation process or the like results in insufficient foam retention (the ability to maintain the foam layer that forms above the liquid surface when poured into a container such as a glass). As a result of extensive research, the inventor discovered that by using an enzyme preparation with an acid protease activity of 300 U / ml or less, foam retention can be improved (making it possible to maintain foam for a longer period of time) even when an enzyme preparation is added during the process after malt cooling, and thus completed the present invention.

[0008] The gist of the present invention is as follows. [1] A foam-retaining fermented malt beverage containing an enzyme preparation containing at least one enzyme selected from the group consisting of glucoamylase, pullulanase, α-glucosidase and β-amylase, in which the acid protease has been inactivated. [2] The foam-retaining fermented malt beverage according to [1], wherein the sugar content of the foam-retaining fermented malt beverage is 1.0 g / 100 ml or less. [3] The foam-retaining fermented malt beverage according to [1] or [2], having a NIBEM value of 80 or more. [Effects of the Invention]

[0009] According to the present invention, a novel technique can be provided that can improve the foam retention of foam-retaining fermented malt beverages. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a graph showing the relationship between acid protease activity and NIBEM value in Reference Example 2. DETAILED DESCRIPTION OF THE INVENTION

[0011] One embodiment of the present invention will be described in detail below. This embodiment relates to a method for producing a foam-retaining fermented malt beverage, which includes boiling wort, cooling the boiled wort, and fermenting the cooled wort with yeast. The method for producing a foam-retaining fermented malt beverage of this embodiment further includes adding an enzyme agent having an acid protease activity of 300 U / ml or less to the cooled wort.

[0012] As described above, the foam-retaining fermented malt beverage according to this embodiment is a beverage that uses malt as an ingredient and undergoes fermentation during the production process, and has foam-retaining properties. Whether or not a beverage has foam retention can be confirmed, for example, by determining whether or not a value greater than 0 can be obtained in the NIBEM measurement. In this specification, the NIBEM value refers to the time (seconds) required for the foam surface to collapse. The NIBEM value can be measured based on the description of the revised BCOJ Beer Analysis Method. Specifically, the NIBEM value can be obtained by measuring the collapse time of the foam surface of a foam-retaining fermented malt beverage at 20°C from the measurement start position to 30 mm for a foam sample prepared in a glass (standard glass) with an inner diameter of 60 mm and a height of 120 mm. In addition to measuring the NIBEM value, whether a beverage is a foam-retaining fermented malt beverage can also be confirmed by, for example, visually checking that a layer of foam forms on top of the beverage when poured into a container.

[0013] The foam-retaining fermented malt beverage produced by the method for producing a foam-retaining fermented malt beverage of this embodiment (hereinafter simply referred to as the production method of this embodiment) may be an alcoholic beverage with an alcohol content of 0.5% by volume or more, or may be a so-called non-alcoholic beverage with an alcohol content of less than 0.5% by volume. Furthermore, the foam-retaining fermented malt beverage of this embodiment may be a liqueur obtained by blending a beverage produced from malt through a fermentation process with an alcohol-containing distillate. The alcohol-containing distillate is a solution containing alcohol obtained by a distillation operation, and may be one generally classified as a distilled alcoholic beverage, such as spirits. The foam-retaining fermented malt beverage produced by the production method of this embodiment is preferably a beer-flavored beverage, specifically, beer, happoshu, liqueurs obtained by blending beer or happoshu with an alcohol-containing distillate, and the like.

[0014] As described above, in the production method of this embodiment, an enzyme preparation having an acid protease activity of 300 U / ml or less is added to the wort that has been subjected to a cooling treatment. In this specification, the term "enzyme preparation" refers to an enzyme alone or a composition containing an enzyme together with other ingredients such as various pH adjusters and excipients. In this embodiment, the type of enzyme contained in the enzymatic preparation is not particularly limited and can be appropriately determined by a person skilled in the art depending on the intended use. Preferably, the enzymatic preparation contains an enzyme that decomposes polysaccharides into sugars assimilable by yeast (more preferably, at least one enzyme selected from the group consisting of glucoamylase, pullulanase, α-glucosidase, and β-amylase). The use of such a polysaccharide-degrading enzyme can reduce the carbohydrate content in the resulting foam-retaining fermented malt beverage, for example, to 1.0 g / 100 ml or less. The carbohydrate content can be measured based on the analytical methods for nutritional components, etc., attached to the Food Labeling Standards (Food Labeling Standards No. 139, March 30, 2015). Specifically, the carbohydrate content is calculated by subtracting the protein, lipid, dietary fiber, ash, and water content from the mass of the foam-retaining fermented malt beverage. The protein content can be measured, for example, by the nitrogen quantitative conversion method; the lipid content can be measured, for example, by the ether extraction method; the dietary fiber content can be measured, for example, by high-performance liquid chromatography; the ash content can be measured, for example, by the magnesium acetate ashing method; and the water content can be measured, for example, by the Karl Fischer method.

[0015] In this specification, the acid protease activity refers to the activity of a protease that hydrolyzes peptide bonds within a polypeptide at an acidic pH, thereby decomposing the polypeptide into low-molecular-weight peptides or amino acids. From the viewpoint of improving foam stability, the acid protease activity of the enzyme preparation is preferably 200 U / ml or less. The acid protease activity can be measured based on the Amano method, specifically by the procedure described in JP-A-2010-246501. In addition, methods for adjusting the acid protease activity include inactivation treatment by heat treatment, chromatography utilizing differences in protein isoelectric points, etc. Alternatively, an enzyme preparation with a low measured acid protease activity may be selected, and is not particularly limited.

[0016] The production method of this embodiment may be a general method for producing fermented malt beverages such as beer and happoshu, except that an enzyme preparation having an acid protease activity of 300 U / ml or less is added to the cooled wort. For example, the production method of this embodiment can be carried out through the steps of mashing, fermentation, storage, filtration, and filling.

[0017] First, a brewing step is carried out. The brewing step is a step for preparing a fermentation raw material liquid, and hereinafter refers to a step for obtaining a cooled wort from a fermentation raw material containing malt. Specifically, wort is first prepared from fermentation raw materials including malt. More specifically, malt or its crushed material, as needed, fermentation raw materials other than malt, and raw material water are added to a mash tank and mixed to prepare a mash. The mash is then subjected to a saccharification treatment and then filtered to obtain wort. The preparation of the mash can be carried out by conventional methods, such as by holding the mash at 35-70°C for 20-90 minutes. Enzymes may also be added to the mash, if necessary. The mash is then gradually heated and held at a predetermined temperature for a certain period of time, allowing the starch to be saccharified by the action of malt-derived enzymes and enzymes added to the mash, as described below. After the saccharification treatment, the mash is held at 76-78°C for approximately 10 minutes, and then the mash is filtered in a wort filtration tank to obtain wort.

[0018] The malt used in the production method of this embodiment is not particularly limited, but may be, for example, barley or the like germinated by a general malting process. Specifically, malt can be produced by soaking harvested barley, wheat, oats, or the like in water to allow them to germinate appropriately, and then drying them with hot air. The malt may be crushed by a conventional method. In addition, examples of fermentation raw materials other than malt include starchy raw materials such as barley, wheat, cornstarch, corn grits, rice, and koryan, and carbohydrate raw materials such as liquid sugar and sugar. Among these, it is preferable to use one or more of proteins or peptides derived from plants such as soybeans, and barley glucan as fermentation raw materials from the viewpoint of improving foam stability.

[0019] In addition to the fermentation raw materials, saccharifying enzymes such as α-amylase and pullulanase, and enzymes such as proteases can be added to the mashed potatoes as needed. Spices, herbs, fruits, etc. may also be added within the scope that allows the object of the present invention to be achieved.

[0020] The temperature and time for saccharification can be appropriately determined taking into consideration the type of enzyme added, such as glucoamylase, the amount of mash, the desired quality of the foam-retaining fermented malt beverage, etc. For example, saccharification can be carried out by maintaining the temperature at 60 to 72°C for 30 to 90 minutes.

[0021] Alternatively, a wort may be obtained by adding and mixing part of the malt, part or all of the barley, and warm water to a mash kettle, subjecting the resulting mash to a saccharification treatment, and then mixing the resulting mash with the mash that has been saccharified in the mash tank described above, and filtering the mixture in a wort filtration tank.

[0022] Next, the resulting wort is boiled. The boiling method and conditions can be determined as appropriate. By adding herbs, flavorings, etc. as appropriate before or during the boiling process, a foam-retaining fermented malt beverage having a desired flavor can be produced. In the production method of this embodiment, hops are preferably added before or during the boiling treatment. By performing the boiling treatment in the presence of hops, the flavor and aroma of the hops can be extracted. The amount of hops to be added, the manner of addition (e.g., adding hops in several batches), and the boiling conditions can be determined appropriately.

[0023] The boiled wort is preferably transferred to a settling tank called a whirlpool, where hop dregs and coagulated proteins produced by boiling are removed.

[0024] The boiled wort is then cooled. The cooling method is not particularly limited and can be performed using a heat exchanger such as a plate cooler, or natural cooling. The temperature after cooling is also not particularly limited and can be, for example, 5 to 15°C. The cooled wort (chilled wort) can be subjected to the fermentation step as is, or can be subjected to the fermentation step after being adjusted to a desired extract concentration.

[0025] Next, in the fermentation step, yeast is inoculated into the cooled wort and transferred to a fermentation tank for fermentation. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts typically used in the production of alcoholic beverages. Either top-fermenting or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred because it is easily applicable to large-scale brewing equipment.

[0026] Furthermore, in the storage process, the resulting fermented liquid is aged in a storage tank and stored at low temperatures of around 0°C for stabilization. Subsequently, in the filtration process, the aged fermented liquid is filtered to remove yeast, proteins, etc., to obtain the desired foam-retaining fermented malt beverage. Furthermore, in the process following the yeast fermentation process, the fermented liquid can be mixed with spirits, for example, to produce liqueurs as defined by the Liquor Tax Act. The resulting fermented malt beverage is usually packed into bottles, cans, or the like through a filling process and shipped as a finished product.

[0027] In the production method of this embodiment, as described above, an enzyme preparation having an acid protease activity of 300 U / ml or less is added to cooled wort obtained by subjecting wort to a cooling treatment. For example, the enzyme preparation may be added to the cold wort before yeast inoculation, or may be added to the cold wort after adjusting the extract concentration and before yeast inoculation, or may be added to the cold wort together with the yeast. Furthermore, there are no particular limitations on the addition time as long as it is after the cooling treatment of the malt, and it may be added not only during the fermentation process but also during the storage process, for example. Furthermore, the amount of the enzyme agent to be added is not particularly limited and can be appropriately determined by those skilled in the art.

[0028] As described above, according to this embodiment, a novel technique can be provided that can improve the foam retention of foam-retaining fermented malt beverages. That is, in the production of a foam-retaining fermented malt beverage, which involves boiling wort, cooling the boiled wort, and fermenting the cooled wort with yeast, by adding an enzyme agent having an acid protease activity of 300 U / ml or less to the cooled wort, the foam stability of the foam-retaining fermented malt beverage obtained can be improved even when the enzyme agent is added to the cooled wort. For example, by applying the manufacturing method of this embodiment, it is possible to obtain a foam-retaining fermented malt beverage with a NIBEM value of 80 seconds or more (preferably 100 seconds or more), although this depends on the raw materials and yeast used. Furthermore, a foam-retaining fermented malt beverage, also known as a low-carbohydrate beverage, having a carbohydrate content of, for example, 1.0 g / 100 ml or less, is produced by adding an enzyme that decomposes polysaccharides into sugars that can be assimilated by yeast during the production process. Since the foam retention is improved according to this embodiment, it is preferable to apply the production method of this embodiment to the production of such a low-carbohydrate foam-retaining fermented malt beverage.

[0029] Therefore, the production method of this embodiment is expected to contribute to improving the commercial value of foam-retaining fermented malt beverages. [Example]

[0030] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. [Measurement of acid protease activity] The acid protease activity was measured according to the Amano method, specifically, as described below in JP 2010-246501 A. (Casein solution (pH 3.0) preparation method): Weigh out 1,500 g of milk casein, add 60 mL of 0.1 mol / L lactic acid TS, and dissolve by heating at 90-95°C for 10 minutes with occasional stirring. Cool. After cooling, add dilute sodium hydroxide TS to adjust the pH to 3.00, and add 20 mL of 0.1 mol / L lactic acid-sodium hydroxide buffer (pH 3.0) and water to make 100 mL. (Sample solution preparation method): Regardless of whether the sample is in powder or liquid form, dissolve or dilute the enzyme preparation in test water to a total volume of 100 mL before use. Depending on the activity value, the solution may be further aliquoted and diluted. (Measurement Procedure): Measure 1 mL of casein solution into a test tube (15 x 150 mm) and allow to stand at 37°C for 10-15 minutes. Then, add 1 mL of sample solution and shake. After allowing this solution to stand at 37°C for 60 minutes, add 2 mL of 0.4 mol / L trichloroacetic acid TS, shake well, and allow to stand at 37°C for an additional 25 minutes. Then, filter (filter paper, No. 131, 7 cm). Next, measure 5 mL of 0.4 mol / L sodium carbonate TS into a test tube (18 x 180 mm). Add 1 mL of the filtrate and 1 mL of diluted Folin's TS (1→5), shake well, and allow to stand at 37°C for 20 minutes. (Folin's TS is available as Phenol Reagent (Folin-Ciocalteu Reagent) from Wako Pure Chemical Industries, Ltd.) Measure the absorbance (A60) of this solution at 660 nm using water as a control. Separately, add 2 mL of 0.4 mol / L trichloroacetic acid test solution to 1 mL of casein solution, shake, and then add 1 mL of water (if the dilution ratio of the sample solution is 1000 or more) or sample solution (if the dilution ratio of the sample solution is less than 1000), and measure the absorbance (A0) in the same manner. (How to prepare a tyrosine calibration curve): Measure 1 mL, 2 mL, 3 mL, 4 mL, and 5 mL of tyrosine standard solution (1 mg / mL) and add 0.1 mol / L hydrochloric acid TS to make 100 mL each (10, 20, 30, 40, 50 μg / mL). Next, measure 5 mL of 0.4 mol / L sodium carbonate TS into a test tube (18 x 180 mm). Add 1 mL of each of the above concentrations of tyrosine standard solution and 1 mL of diluted Folin's TS (1 → 5), shake well, and let stand at 37°C for 20 minutes. Measure the absorbance (AS10, AS20, AS30, AS40, AS50) of this solution at a wavelength of 660 nm, using water as a control. Separately, use 1 mL of 0.1 mol / L hydrochloric acid TS instead of the tyrosine standard solution, and measure the absorbance (AS0) using the same procedure. From this, a calibration curve is created by plotting the absorbance difference (AS10-AS0, AS20-AS0, AS30-AS0, AS40-AS0, AS50-AS0) on the vertical axis and the amount of tyrosine (μg) in 1 mL of each solution on the horizontal axis. Calculate the amount of tyrosine F (μg) for an absorbance difference of 1.000. Calculation method for F (μg): F = {(10 / AS10-AS0) + (20 / AS20-AS0) + (30 / AS30-AS0) + (40 / AS40-AS0) + (50 / AS50-AS0)} / 5 (Activity calculation method): Under these conditions, the amount of enzyme that produces amino acids equivalent to 100 μg of tyrosine in 1 mL of reaction filtrate in 60 minutes is defined as 1 unit, and is calculated using the following formula. Protein digestion capacity (u / g) = (A60-A0) x {F x (1 / 100)} x n (A60: absorbance of the enzyme reaction solution, A0: absorbance of the blank solution, F: amount of tyrosine (μg) when the absorbance difference obtained from the tyrosine calibration curve is 1, 1 / 100: unit conversion coefficient, n: dilution factor per 1 g of sample)

[0031] [NIBEM value, alcohol content, and sugar content measurement] The alcohol content was measured according to the "Revised BCOJ Beer Analysis Method." The NIBEM value was also measured according to the "Revised BCOJ Beer Analysis Method." Specifically, for a foam sample created in a glass (standard glass) with an inner diameter of 60 mm and a height of 120 mm, the collapse time of the foam surface of a foam-retaining fermented malt beverage from the measurement start position to 30 mm at 20°C was measured to obtain the NIBEM value. Additionally, the carbohydrate content was measured based on the analytical methods for nutritional components, etc., attached to the Food Labeling Standards (Food Labeling Standards No. 139, March 30, 2015). Specifically, the carbohydrate content was calculated by subtracting the protein, lipid, dietary fiber, ash, and moisture content from the mass of the foam-retaining fermented malt beverage. The amount of protein was measured using the nitrogen quantitative conversion method. The amount of lipid was measured using the ether extraction method. The amount of dietary fiber was measured using high-performance liquid chromatography. The amount of ash was measured using the magnesium acetate ashing method. The amount of moisture was measured using the Karl Fischer method.

[0032] [Foam-retaining fermented malt beverages of Examples and Comparative Examples] <Comparative Example 1> 12 kg of crushed malt was mixed with warm water and saccharified, then the enzymes were inactivated at 76°C and the mixture was filtered to obtain wort. Hops and 1 kg of soy peptide (Hinute D1, Fuji Oil Co., Ltd.) were added to the wort, and the wort was boiled. Separately, 30 kg of cornstarch was boiled with 100 g of α-amylase (Termamyl, Novozymes Japan Co., Ltd.) to liquefy the cornstarch, which was then mixed with the hot wort after boiling. The cooled wort was diluted to an extract content of 10%, and then 100 g of glucoamylase enzyme preparation (acid protease activity: 693 U / ml), 30 g of pullulanase, and yeast were added, followed by fermentation. The resulting fermented liquid was diluted appropriately and filtered to remove the yeast, yielding a foam-retaining fermented malt beverage containing carbon dioxide. The NIBEM value of the resulting beverage was measured to be 50 seconds, and the alcohol content was 4% and the sugar content was 0.4 mg / 100 mL.

[0033] Example 1 A foam-retaining fermented malt beverage was obtained in the same manner as in Comparative Example 1, except that a glucoamylase enzyme preparation with a different acid protease activity (acid protease activity: 188 U / ml) was used. The NIBEM value of the resulting beverage was measured and found to be 110 seconds. The alcohol content was 4% and the sugar content was 0.4 mg / 100 mL.

[0034] <Example 2> The glucoamylase enzyme preparation used in Comparative Example 1 was subjected to an acid protease inactivation treatment. The pH of the glucoamylase enzyme preparation was adjusted to 6.5, and heat treatment was performed at 58°C. As a result, the acid protease was reduced to below the detection limit. Using the treated enzyme preparation, a foam-retaining fermented malt beverage was obtained in the same manner as in Comparative Example 1. The NIBEM value of the resulting beverage was measured and found to be 117 seconds. The alcohol content was 4% and the sugar content was 0.4g / 100mL.

[0035] <Reference Example 1> (Enzyme preparation added during the preparation process, theoretical acid protease activity: 0 U / mg) 12 kg of ground malt was mixed with 100 g of glucoamylase (acid protease activity: 693 U / ml), 30 g of pullulanase, and warm water for saccharification. The enzymes were then inactivated at 76°C and filtered to obtain wort. Hops and 1 kg of soybean peptide (Hinute D1, Fuji Oil Co., Ltd.) were added to the wort. Separately, 30 kg of cornstarch was boiled with 100 g of α-amylase (Termamyl, Novozymes Japan Co., Ltd.) to liquefy the mixture. After cooling to below 65°C, 450 g of glucoamyl was added for further saccharification. The mixture was then mixed with the wort and boiled. The wort obtained after cooling was diluted to an extract content of 10%, and yeast was added thereto, followed by fermentation. The resulting fermented liquid was diluted appropriately and filtered to remove the yeast, yielding a foam-retaining fermented malt beverage containing carbon dioxide. The NIBEM value of the resulting beverage was measured and found to be 160 seconds. The alcohol content was 4% and the sugar content was 0.5 mg / 100 mL.

[0036] <Reference example 2> To confirm that the NIBEM value fluctuations in fermented malt beverages were due to the influence of acid proteases, a glucoamylase enzyme preparation whose acid protease activity had been suppressed by heat treatment was added to a commercially available fermented malt beer-flavored beverage (Asahi Style Free (draft), manufactured by Asahi Breweries, Ltd.), and the NIBEM value fluctuations were examined (those containing an enzyme preparation with an acid protease activity of 300 U / ml or less are included in the Examples). The results are shown in Figure 1. As can be seen from FIG. 1, the NIBEM value increases as the acid protease activity decreases, indicating a correlation.

Claims

1. The foam-retaining fermented malt beverage contains an enzyme preparation containing at least one enzyme selected from the group consisting of glucoamylase, pullulanase, α-glucosidase and β-amylase, in which the acid protease has been inactivated.

2. 2. The foam-retaining fermented malt beverage according to claim 1, wherein the foam-retaining fermented malt beverage contains 1.0 g / 100 ml or less of carbohydrates.

3. 3. The foam-retaining fermented malt beverage according to claim 1, having a NIBEM value of 80 or more.

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