Method for predicting filterability in production of beer-taste beverage using starch raw material

Abstract

To provide a method for improving filterability of a saccharified product of a fermentation raw material in production of a beer-taste beverage using malt and a starch raw material as the fermentation raw material.SOLUTION: A method for improving filterability of a saccharified product in production of a beer-taste beverage, the method comprising: a liquefying step of heating a mixture containing a starch material, material water, and enzymes while stirring the mixture to gelatinize the mixture, and then liquefying the mixture; a saccharifying step of saccharifying a mixture of the obtained liquefied product, malts, and the material water; a filtering step of filtering the obtained saccharified product; and a fermenting step of fermenting the obtained filtrate, 50g 1kg, heating each of the obtained samples while stirring to gelatinize the sample, measuring a solid content volume reduction ratio of the obtained liquefied product, and performing the liquefaction step under the same enzyme condition as that of the sample having the solid content volume reduction ratio of 1% by mass or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a beer-taste beverage using a starch raw material as a fermentation raw material, and more particularly to a method for improving the filterability when filtering a saccharified product of the fermentation raw material before inoculation with yeast. [Background technology]

[0002] Traditionally, raw materials used in beer brewing have generally been selected based on their impact on the quality of the beer, such as flavor and turbidity. In recent years, raw materials have been selected based on characteristics other than flavor, such as environmental factors such as CO2 emissions during cultivation and transportation, and factors related to marketing image, such as gluten-free and terroir. For this reason, attempts are being made around the world to use new raw materials that have not been used before in beer brewing.

[0003] However, many raw materials other than barley and hops present handling challenges during the brewing process, such as poor wort filterability. For example, in the production of beer-flavored beverages, which use starch ingredients along with malt as fermentation ingredients, starches derived from various crops are used as starch sources. However, depending on the starch ingredient used, the properties of the starch can delay wort filtration or prevent proper filtration. Cell wall components such as β-glucan and arabinoxylan are thought to be the cause of poor filterability. While β-glucanase and xylanase are generally used to degrade β-glucan and arabinoxylan, using these enzymes to gelatinize and liquefy starch ingredients may not always improve filterability.

[0004] Various methods have been reported for improving the filterability of wort when using starch as a raw material. For example, methods for improving the filterability when using wheat malt-derived starch have been reported, such as using graham flour (Patent Document 1) and using a lipase preparation (Patent Document 2).

[0005] Other methods for improving the filterability of wort other than those using starch as a raw material have also been reported, such as a method in which filterability is predicted in advance from the turbidity of the wort, and when high turbidity is predicted to result in low filterability, filtration conditions are relaxed (Patent Document 3), and a method in which a β-glycoside bond-degrading enzyme is added twice, once during the saccharification step and once after the saccharification step (Patent Document 4). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 5882707 [Patent Document 2] Patent No. 6231590 [Patent Document 3] Patent No. 7219567 [Patent Document 4] Patent No. 6748515 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to provide a method for improving the filterability of saccharified products of fermentation raw materials in the production of a beer-taste beverage using malt and a starch raw material as fermentation raw materials, a method for predicting the filterability of a starch raw material, and a method for producing a beer-taste beverage using these. [Means for solving the problem]

[0008] As a result of intensive research to solve the above-mentioned problems, the inventors of the present invention discovered that in the production of beer-flavored beverages using malt and starch raw materials as fermentation raw materials, the filterability of the saccharified product can be improved by determining optimal enzyme conditions in a system simulating a liquefaction process in which the starch raw material is liquefied in advance by enzymatic treatment, and by liquefying the starch raw material under the determined enzyme conditions, thereby completing the present invention.

[0009] The present invention is as follows. [1] A liquefaction step in which a mixture containing a starch raw material, raw material water, and an enzyme is heated with stirring to gelatinize the mixture, and then liquefy the mixture; a saccharification step of saccharifying a mixture of malt, raw water, and the liquefied product obtained in the liquefaction step; a filtration step of filtering the saccharified product obtained by the saccharification step; a fermentation step in which the filtrate obtained in the filtration step is inoculated with yeast and fermented; 1. A method for improving the filterability of a saccharified product in a filtration step in the production of a beer-taste beverage comprising: a control sample preparation step of preparing a mixture containing water, the starch raw material, and malt as a control sample; a sample preparation step of adding an enzyme to a mixture containing water, the starch raw material, and malt so that the enzyme amount is 0 to 50 g per 1 kg of the starch raw material; a simulated liquefaction step in which the control sample obtained in the control sample preparation step and each sample obtained in the sample preparation step are heated with stirring to gelatinize them, and then liquefy them; a measuring step of measuring the solid content volume of the resulting liquefied product after the simulated liquefaction step and measuring the ratio of the solid content volume loss to the solid content volume of the liquefied product of the control sample; and The content of the malt in the control sample is 7 to 40% by mass of the content of the starch raw material, In the liquefaction step, the mixture is made to contain an enzyme of the same type as the enzyme in the measurement step, so that the concentration of the enzyme is equal to or greater than the concentration contained in a sample whose solid content volume loss ratio is 1% by mass or more in the measurement step. [2] The method for improving filterability according to [1] above, wherein the enzyme is at least one enzyme selected from the group consisting of thermostable α-amylase and thermostable β-glucanase. [3] The method for improving filterability according to [2] above, wherein the enzyme comprises a thermostable α-amylase. [4] The method for improving filterability according to any one of [1] to [3] above, wherein the mixture in the liquefaction step contains 15,000 CU or more of thermostable α-amylase per 1 kg of the starch raw material. [5] The method for improving filterability according to any one of [1] to [4], wherein in the liquefaction step, the enzyme is added to the mixture at a concentration equal to or higher than that contained in a sample having a solid content volume loss ratio of 20 to 40 mass%. [6] The method for improving filterability according to any one of [1] to [5] above, wherein in the liquefaction step, the mixture further contains malt. [7] The method for improving filterability according to any one of [1] to [6], wherein in the liquefaction step, the mixture contains a starch raw material, raw water, an enzyme, and malt in an amount of 7 to 40% by mass of the content of the starch raw material. [8] The method for improving filterability according to any one of [1] to [7] above, wherein the liquefaction step and the saccharification step are carried out in the same tank. [9] The method for improving filterability according to any one of [1] to [8] above, wherein the starch raw material contains wheat starch.

[10] The method for improving filterability according to any one of [1] to [9] above, wherein the starch raw material comprises one or more starches selected from the group consisting of wheat, barley, corn, potato, pea, and broad bean.

[11] Before the sample preparation step, The viscosity characteristics of the starch raw material were measured using a Rapid Visco Analyzer under the RVA measurement conditions shown in the table below. The method for producing a beer-taste beverage according to any one of [1] to

[10] above, wherein a starch raw material having a maximum viscosity of 20 cP or more in the viscosity chart obtained by the measurement is subjected to the sample preparation step.

[0010] [Table 1]

[0011]

[12] A method for predicting the filterability of a starch raw material, comprising: The viscosity characteristics of the starch raw material to be predicted were measured using a Rapid Visco Analyzer under the RVA measurement conditions listed in the table below. A method for predicting the filtration suitability of a starch raw material, which predicts that the filtration suitability of the starch raw material is high when the maximum viscosity in the viscosity chart obtained by the measurement is less than a predetermined viscosity, and predicts that the filtration suitability of the starch raw material is low when the maximum viscosity is equal to or greater than the predetermined viscosity.

[0012] [Table 2]

[0013]

[13] The method for predicting the filtration suitability of a starch raw material according to

[12] above, wherein the sample under the RVA measurement conditions is a mixture of 23.4 g of water to which CaSO4 has been added to achieve a hardness of 10°dH, 6 g of starch raw material, and 100 μL or less of thermostable α-amylase (2460 CU per kg of starch raw material).

[14] The method for predicting the filterability of a starch raw material according to

[13] , wherein the predetermined viscosity is 20 cP.

[15] A method for producing a beer-taste beverage using malt and starch as fermentation ingredients, comprising: a liquefaction step in which a mixture containing a starch raw material, raw material water, and an enzyme is heated with stirring to gelatinize the mixture, and then liquefy the mixture; a saccharification step of saccharifying a mixture of malt, raw water, and the liquefied product obtained in the liquefaction step; a filtration step of filtering the saccharified product obtained by the saccharification step; a fermentation step in which the filtrate obtained in the filtration step is inoculated with yeast and fermented; and Before the liquefaction step, a control sample preparation step of preparing a mixture containing water, the starch raw material, and malt as a control sample; a sample preparation step of adding an enzyme to a mixture containing water, the starch raw material, and malt so that the enzyme amount is 0 to 50 g per 1 kg of the starch raw material; a simulated liquefaction step in which the control sample obtained in the control sample preparation step and each sample obtained in the sample preparation step are heated with stirring to gelatinize them, and then liquefy them; a measuring step of measuring the solid content volume of the resulting liquefied product after the simulated liquefaction step and measuring the ratio of the solid content volume loss to the solid content volume of the liquefied product of the control sample; and The content of the malt in the control sample is 7 to 40% by mass of the content of the starch raw material, In the liquefaction step, the mixture is supplemented with an enzyme of the same type as the enzyme mentioned above, at a concentration equal to or higher than that contained in a sample whose solid content volume loss ratio in the measurement step is 1% by mass or more.

[16] The method for producing a beer-taste beverage according to

[15] above, wherein the mixture is made to contain a thermostable α-amylase in the liquefaction step.

[17] The method for producing a beer-taste beverage according to

[15] , wherein in the liquefaction step, the mixture contains 15,000 CU or more of thermostable α-amylase per 1 kg of the starch raw material.

[18] The method for producing a beer-taste beverage according to any one of

[15] to

[17] above, wherein in the filtration step, the amount of the saccharified product filtered is 60.0% or more of the total amount of the saccharified product.

[19] The method for producing a beer-taste beverage according to any one of

[15] to

[18] above, wherein the amount of filtration in the filtration step is at least 1.2 times the amount of filtration when a saccharified product obtained by saccharifying a mixture of malt, raw water, and a starch raw material is filtered without going through the liquefaction step.

[20] Prior to the sample preparation step, The viscosity characteristics of the starch raw material were measured using a Rapid Visco Analyzer under the RVA measurement conditions shown in the table below. The method for producing a beer-taste beverage according to any one of

[15] to

[19] above, wherein a starch raw material having a maximum viscosity of 20 cP or more in the viscosity chart obtained by the measurement is subjected to the sample preparation step.

[0014] [Table 3] [Effects of the Invention]

[0015] According to the present invention, in the production of a beer - flavored beverage using malt and starch raw materials as fermentation raw materials, by adjusting the type and concentration of the enzyme used for liquefying the starch raw materials, the filterability of the saccharified product of the fermentation raw materials can be improved. Further, according to the present invention, the filtration suitability of the starch raw materials when used as fermentation raw materials can also be predicted.

Brief Description of the Drawings

[0016] [Figure 1] It is a viscosity chart obtained by performing RVA measurement on seven types of starches in Example 1. [Figure 2] In Example 2, it is a diagram showing the measurement results of the solid - content volume reduction ratio (%) obtained by performing a cylinder test on wheat starch or pea starch using enzyme agent A (heat - resistant α - amylase), enzyme agent B (enzyme mixture containing heat - resistant α - amylase), or enzyme agent C (heat - resistant β - glucanase).

Embodiments for Carrying Out the Invention

[0017] In the present invention and the specification of the present application, "X to Y (X and Y are real numbers satisfying X < Y)" means a numerical range of "X or more and Y or less".

[0018] <� In the present invention and the specification of the present application, a beer - flavored beverage is a beverage having a beer - like flavor. In the present invention and the specification of the present application, "beer - like flavor" means a taste that reminds one of beer in terms of flavor, regardless of the product name or label. That is, a beer - flavored beverage means a foaming beverage having a flavor, taste, and texture equivalent to or similar to beer, and having a high quenching effect and drinkability (the property of being able to drink several glasses continuously without getting bored), regardless of the presence or absence of alcohol content, the use of malt, the use of hops, the presence or absence of fermentation, etc.

[0019] In the present invention and the specification, unless otherwise specified, the term "hops" includes processed hop products in addition to fresh hops, dried hops, hop pellets, etc. Examples of processed hop products include hop extracts obtained by extracting bitter components from hops, iso-hop extracts, and hop products containing iso-forms of bitter components in hops such as tetrahydroisohumulone and hexahydroisohumulone.

[0020] In the present invention and this specification, beer-taste beverages include both alcoholic beverages and non-alcoholic beverages that do not contain alcohol (beverages with an alcohol concentration of less than 0.05% by volume). Specific examples of beer-taste beverages according to the present invention include beer, happoshu (low-malt beer), low-alcohol beer-taste beverages, and non-alcoholic beer.

[0021] In the present invention and the specification, unless otherwise specified, "filterability" refers to the filterability of the saccharified product obtained by the saccharification step in the filtration step. "Good filterability" means that the filtration rate is sufficiently fast and the final filtered amount is sufficient relative to the volume of the liquid before filtration. "Poor filterability" means that the filtration rate is slow or the final filtered amount is small.

[0022] <Methods for improving filterability> The method for improving filterability according to the present invention comprises the steps of: a liquefaction step in which a mixture containing a starch raw material, raw material water, and an enzyme is heated with stirring to gelatinize the mixture, and then liquefy the mixture; a saccharification step of saccharifying a mixture of malt, raw water, and the liquefied product obtained in the liquefaction step; a filtration step of filtering the saccharified product obtained by the saccharification step; a fermentation step in which the filtrate obtained in the filtration step is inoculated with yeast and fermented; These steps can be performed in the same manner as the respective steps in the method for producing a beer-taste beverage according to the present invention described below.

[0023] The deterioration of filterability of wort (a saccharified product of fermentation raw materials) caused by starch raw materials is believed to be due to cell wall components derived from the starch raw materials. Therefore, when using starch raw materials as auxiliary raw materials, these components are generally decomposed in advance by enzymatic treatment. For example, wheat starch contains more β-glucan than corn starch, so it is known that adding 10% malt and liquefying it with β-glucanase at 48°C or below for 30 minutes, followed by raising the temperature to 95°C, reduces the effect on filterability by mixing a fully liquefied starch raw material with malt or its saccharified product. After the liquefaction process, the starch raw material is decomposed by saccharifying enzymes in the saccharification process. Nevertheless, the degree of decomposition (degree of liquefaction) of the starch raw material used in the saccharification process affects the filterability of the saccharified product after the saccharification process. This finding was first discovered by the inventors of the present invention.

[0024] The degree of decomposition of the starch raw material in the liquefaction process depends on the type of starch raw material, the type and concentration of the enzyme used for liquefaction, etc. In the method for improving filterability according to the present invention, a liquefaction reaction that simulates the liquefaction process (simulated liquefaction reaction) is carried out, and the type and concentration of the enzyme used are adjusted using the solid volume loss ratio (volume %) as an index so that the degree of decomposition of the starch raw material in the liquefaction process falls within a desired range.

[0025] The solids volume loss ratio is calculated using the following formula: The "control sample" refers to a mixture containing water, a starch raw material, and malt, to which the enzyme (the enzyme incorporated in the enzyme-treated sample) to be evaluated for its contribution to improving filterability has not been added. During starch liquefaction, rapid gelatinization of the starch raw material can cause the viscosity to increase to the point where the process cannot be continued. However, since the control sample contains a small amount of malt, the malt-derived enzyme promotes liquefaction and reduces the viscosity.

[0026] [Solid volume loss ratio (volume %)] = ([Solid volume of control sample after liquefaction (mL)] - [Solid volume of enzyme-treated sample after liquefaction (mL)]) / [Solid volume of control sample after liquefaction (mL)] × 100

[0027] Specifically, in the method for improving filterability according to the present invention, the type and concentration of enzymes to be used in the liquefaction step in the production of a beer-taste beverage are determined based on the solids volume loss ratio obtained by the steps described below. a control sample preparation step of preparing a mixture containing water, the starch raw material, and malt as a control sample; a sample preparation step in which an enzyme is added to a mixture containing water, the starch raw material, and malt in an amount of 0 to 50 g per 1 kg of the starch raw material; A simulated liquefaction step in which the control sample obtained in the control sample preparation step and each sample obtained in the sample preparation step are heated with stirring to gelatinize them, and then liquefy them. a measuring step of measuring the solid content volume of the resulting liquefied product after the simulated liquefaction step and determining the ratio of the solid content volume loss to the solid content volume of the liquefied product of the control sample;

[0028] The control sample prepared in the control sample preparation step and each sample prepared in the sample preparation step have the same composition except for the presence or absence of the enzyme. That is, the content ratio of the starch raw material relative to the total amount of the control sample is the same as the content ratio of the starch raw material relative to the total amount of the sample. Similarly, the content ratio of malt relative to the total amount of the control sample is the same as the content ratio of malt relative to the total amount of the sample.

[0029] The amount of malt contained in the control sample may be any amount that gives the control sample a viscosity that allows subsequent steps to be carried out, and can be appropriately set taking into consideration the liquefaction equipment, the type of malt, etc. The malt content in the control sample can generally be 7 to 40% by mass of the content of the starch raw material.

[0030] The malt used in the sample preparation step and its concentration are not particularly limited as long as the enzyme and its concentration contribute to the liquefaction of the starch raw material. Examples of the enzyme include α-glycosidic bond-degrading enzymes such as α-amylase, glucoamylase, and pullulanase; β-glycosidic bond-degrading enzymes such as β-glucosidase, endoglucanase, cellulase (cellobiohydrolase), and lichenase; and proteases. The enzyme contained in the sample may be one type or a combination of two or more types.

[0031] The use of a thermostable enzyme (an enzyme that exhibits enzymatic activity within a temperature range of 50 to 90°C) in liquefying a starch raw material can easily improve filterability. Therefore, the enzyme used in the method for improving filterability according to the present invention is preferably one or more enzymes selected from the group consisting of thermostable α-amylases (α-amylases that exhibit enzymatic activity within a temperature range of 50 to 90°C) and thermostable β-glucanases (β-glucanases that exhibit enzymatic activity within a temperature range of 50 to 90°C), more preferably including a thermostable α-amylase, or alternatively, solely consisting of a thermostable α-amylase. Furthermore, the enzyme is preferably an enzymatic preparation, but may also be an enzyme derived from a natural product.

[0032] In the simulated liquefaction step, the samples obtained in the control sample preparation step and the sample preparation step are heated with stirring to gelatinize the starch in the sample, and then liquefy the sample to obtain a liquefied product. The heating temperature and heating time in the simulated liquefaction reaction are not particularly limited and can be determined appropriately taking into account the type of starch raw material, the gelatinization temperature, the type of enzyme used, the optimal temperature, etc.

[0033] Starch gelatinization refers to the state in which starch swells with water due to heat, temporarily increasing its viscosity. Starch liquefaction refers to the state in which water molecules enter gelatinized starch, and the viscosity decreases due to the action of enzymes, etc., breaking down the starch molecules into smaller molecules. The turbidity of a starch suspension increases with gelatinization, then decreases with liquefaction, and the liquefied product becomes transparent.

[0034] In the method for improving filterability according to the present invention, the simulated liquefaction reaction is preferably carried out using a liquefaction diagram (plotted with time from the start of liquefaction on the horizontal axis and the temperature of the liquefied reaction liquid on the vertical axis) that is identical to or similar to the liquefaction step in the production of a beer-taste beverage. By carrying out the simulated liquefaction reaction under temperature conditions that are identical to or similar to those used in the liquefaction reaction in the production of a beer-taste beverage, a more satisfactory effect in improving filterability can be achieved.

[0035] In the measurement step, the solid content volume of the liquefied product is measured by transferring the liquefied product obtained in the simulated liquefaction step into a graduated cylinder, allowing it to stand at room temperature, and then measuring the solid content volume (mL) from the graduations on the graduated cylinder. The time for allowing it to stand after transferring it to the graduated cylinder is not particularly limited as long as it is a time sufficient for the solids in the liquefied product to settle, and can be, for example, 30 minutes or more, preferably 60 minutes or more, more preferably 60 to 120 minutes, and even more preferably 60 to 100 minutes.

[0036] The solid content volume loss ratio of each sample obtained in the sample preparation step is calculated based on the above formula from the solid content volume (mL) of the sample and the solid content volume (mL) of the control sample obtained in the control sample preparation step.

[0037] The higher the solid content volumetric weight loss ratio under the enzymatic conditions, the higher the degree of decomposition of the starch raw material in the simulated liquefaction reaction. Therefore, a simulated liquefaction reaction is performed, and the enzymatic conditions under which the solid content volumetric weight loss ratio is greater than a predetermined value are selected as enzymatic conditions effective in improving filterability. In the method for improving filterability according to the present invention, the enzymatic conditions selected as the enzymatic conditions effective in improving filterability are preferably those under which the solid content volumetric weight loss ratio is 1.0% by volume or more, more preferably 5.0% by volume or more, even more preferably 10.0% by volume or more, even more preferably 20.0% by volume or more, and particularly preferably 30.0% by volume or more. The enzymatic conditions selected as the enzymatic conditions effective in improving filterability are preferably those under which the solid content volumetric weight loss ratio is 50.0% by volume or less, and more preferably 40.0% by volume or less.

[0038] In the method for improving filterability according to the present invention, the liquefaction step is carried out under enzyme conditions selected as having a filterability-improving effect based on the solid content volume loss ratio. Specifically, in the liquefaction step, an enzyme of the same type as the enzyme used in the sample preparation step is added to a mixture containing a starch raw material and water at a concentration equal to or higher than the concentration of the enzyme contained in a sample that has a solid content volume loss ratio of 1% by mass or higher in the measurement step. The mixture containing the starch raw material, water, and enzyme used in the liquefaction step may further contain a small amount of malt, as in the sample prepared in the sample preparation step.

[0039] By carrying out the liquefaction step in the production of beer-taste beverages under selected enzyme conditions, the filterability of the saccharified product after the saccharification step can be improved compared to when the liquefaction step is not carried out. It is also preferable to carry out the liquefaction step under enzyme conditions in which the enzyme used under the selected enzyme conditions in the simulated liquefaction reaction is used at a higher concentration than under those conditions. For example, it is more preferable to use a thermostable α-amylase with a capacity of 15,000 CU or more per kg of starch raw material in the liquefaction step. Note that "CU" is the activity unit of α-amylase measured by the Ceralpha method (AACC Method 22-02.01, "Measurement of α-Amylase in Plant and Microbial Materials Using the Ceralpha Method").

[0040] In the method for improving filterability according to the present invention, the starch raw material used as the fermentation raw material is not particularly limited as long as it is an edible food material whose main component is starch. Examples of the starch raw material include starch extracted from grains. Examples of the grain include wheat, barley, rye, oats, and pearl millet; rice; corn; potatoes, such as potato, sweet potato, cassava (tapioca), taro, and yacon; and beans, such as peas, fava beans, adzuki beans, and sword beans. The starch raw material used in the method for improving filterability according to the present invention preferably contains one or more starches selected from the group consisting of wheat, barley, corn, potato, pea, and broad bean, more preferably wheat starch, even more preferably wheat starch and one or more starches selected from the group consisting of barley, corn, potato, pea, and broad bean, and preferably wheat starch alone.

[0041] <Method for predicting the filterability of starch raw materials> In the method of predicting the filterability of a starch raw material according to the present invention, the results of analysis by a Rapid Visco Analyzer (RVA) using a starch raw material and a liquefaction enzyme used in the production of a beer-taste beverage are used as an indicator of the ease with which the starch raw material is decomposed in the liquefaction process, and the method predicts whether a saccharified product with good filterability will be obtained when the starch raw material is used as a fermentation feedstock. If the filterability of the starch raw material and the saccharified product of malt is good, the starch raw material is predicted to have high filterability. If the filterability of the starch raw material and the saccharified product of malt is poor, the starch raw material is predicted to have low filterability.

[0042] The filterability prediction method of the present invention makes it possible to predict the effect on filterability when a starch raw material is used by simple laboratory-scale analysis using RVA, without actually carrying out a liquefaction process or a saccharification process. Therefore, when using a starch raw material that has not been used in the production of beer-taste beverages and whose behavior in the brewing process is unknown, the filterability prediction method of the present invention makes it possible to predict the wort filterability in advance and take measures to improve it.

[0043] In the method for predicting filterability according to the present invention, the starch raw material to be predicted is not particularly limited, and those listed above can be used. The starch raw material to be predicted in the method for predicting filterability according to the present invention preferably contains one or more starches selected from the group consisting of wheat, barley, corn, potato, pea, and broad bean, more preferably contains wheat starch, still more preferably contains wheat starch and one or more starches selected from the group consisting of barley, corn, potato, pea, and broad bean, and is preferably wheat starch alone.

[0044] Specifically, the method of predicting the filterability of a starch raw material according to the present invention measures the viscosity characteristics of the starch raw material to be predicted using RVA under the RVA measurement conditions shown in the table below, and predicts that the filterability of the starch raw material is high if the maximum viscosity in the viscosity chart obtained by the measurement is less than a predetermined viscosity, and predicts that the filterability of the starch raw material is low if the maximum viscosity is equal to or greater than the predetermined viscosity.

[0045] [Table 4]

[0046] RVA is an instrument that measures the viscosity characteristics of a sample by rotating a paddle. An aqueous solution containing starch raw material is used as the sample. As the paddle rotates, the sample temperature is raised from 50°C to 90°C. The starch gelatinizes, increasing viscosity, reaching a peak (maximum viscosity), after which the starch granules burst and the viscosity drops. Any commercially available RVA device can be used.

[0047] The enzyme used in RVA measurement is thermostable α-amylase. The amount of thermostable α-amylase to be added to a sample for RVA measurement can be determined appropriately taking into account the type of thermostable α-amylase, etc. In the method for predicting filtration suitability according to the present invention, the amount of thermostable α-amylase to be added to a sample for RVA measurement is preferably 2000 to 3000 CU per 1 kg of starch raw material, and particularly preferably 2460 CU. The amount of thermostable α-amylase in the sample may be 1.0 to 1.5 g per 1 kg of starch raw material.

[0048] In RVA measurement, a mixture containing water, a starch raw material, and a thermostable α-amylase is prepared as a sample. The content of the starch raw material relative to the total amount of the mixture is not particularly limited and can be, for example, 10 to 40% by mass, preferably 20 to 30% by mass. Since most thermostable α-amylases require calcium ions, the water used to prepare the sample may have its hardness adjusted with a calcium salt such as CaSO4.

[0049] For example, if the sample under the RVA measurement conditions is a mixture of 23.4 g of water to which CaSO4 has been added to achieve a hardness of 10°dH, 6 g of starch raw material, and 100 μL or less of thermostable α-amylase (2460 CU per kg of starch raw material), if the maximum viscosity in the viscosity chart obtained by RVA measurement is less than 20 cP, the filterability of the starch raw material contained in the sample is predicted to be high, and if the maximum viscosity is 20 cP or more, the filterability of the starch raw material is predicted to be low.

[0050] A starch raw material with a high maximum viscosity in the viscosity chart obtained by the above measurement is likely to have low filterability, and the liquefied product thereof is likely to have poor filterability. For example, a starch raw material with a maximum viscosity of less than 20 cP in the viscosity chart obtained by the above measurement is predicted to be easily liquefied and have high filterability, and the saccharified product obtained from the starch raw material is predicted to have good filterability. On the other hand, a starch raw material with a maximum viscosity of 20 cP or more is predicted to be difficult to liquefy and have low filterability, and the saccharified product obtained from the starch raw material is predicted to have poor filterability.

[0051] The filterability prediction method of the present invention makes it possible to predict the effect on filterability when a starch raw material is used by simple laboratory-scale analysis using RVA, without actually carrying out a liquefaction process or a saccharification process. Therefore, the filterability prediction method of the present invention makes it possible to predict the wort filterability in advance when using a starch raw material that has not been used in the production of beer-taste beverages and whose behavior in the brewing process is unknown.

[0052] Alternatively, RVA measurement may be performed by, for example, setting the type and concentration of enzyme in the sample under RVA measurement conditions to the same as the type and concentration of enzyme in the mixture (a mixture containing a starch raw material, raw water, and enzyme) in the liquefaction step of producing a beer-taste beverage. By setting the type and concentration of enzyme in the sample under RVA measurement conditions to the same as the type and concentration of enzyme in the liquefaction step, a viscosity chart reflecting the gelatinization and liquefaction behavior of the starch raw material in the liquefaction step can be obtained.

[0053] <Beer-flavored beverage manufacturing method> The method for producing a beer-taste beverage according to the present invention is a method for producing a beer-taste beverage using the method for improving filterability according to the present invention. Specifically, the method for producing a beer-taste beverage according to the present invention is a method for producing a beer-taste beverage using malt and starch as fermentation ingredients, and includes the liquefaction step, saccharification step, filtration step, and fermentation step. Prior to the liquefaction step, the sample preparation step, simulated liquefaction step, and measurement step are carried out. In the liquefaction step, an enzyme of the same type as that used in the sample preparation step is added to the mixture so that the concentration of the enzyme in the mixture is equal to or greater than the concentration of the enzyme contained in the sample that yields a solids volume loss ratio of 1% by mass or greater in the measurement step. The sample preparation step, simulated liquefaction step, and measurement step can be carried out in the same manner as in the method for improving filterability according to the present invention.

[0054] The starch raw material is not particularly limited, and one or more starch raw materials can be appropriately selected and used from those listed above. The method for producing a beer-taste beverage according to the present invention preferably contains one or more starches selected from the group consisting of wheat, barley, corn, potato, pea, and broad bean, more preferably wheat starch, even more preferably wheat starch and one or more starches selected from the group consisting of barley, corn, potato, pea, and broad bean, and preferably wheat starch alone.

[0055] In the method for producing a beer-taste beverage according to the present invention, a starch raw material whose viscosity characteristics and filterability have been investigated in advance may be used, or the filterability of the starch raw material to be used may be investigated as a step in the production method. Starch raw materials predicted to have high filterability can be used in the same way as starch raw materials that are already widely used and known to have filterability, such as corn starch. On the other hand, starch raw materials predicted to have low filterability are subjected to the filterability improvement method described above, and the starch raw material is liquefied in the liquefaction step under enzyme conditions selected to have the effect of improving filterability based on the solid content volume loss ratio. The filterability of a starch raw material can be predicted in the same manner as in the method for predicting filterability according to the present invention described above.

[0056] In the liquefaction process, a mixture containing a starch raw material, raw material water, and enzymes is heated with stirring to gelatinize the mixture, and then liquefied. This mixture may contain a small amount of malt. Liquefaction may be carried out in the same reaction tank (brewing tank) as the saccharification process, or in a reaction tank separate from the saccharification process, such as a brewing kettle. When liquefaction and saccharification are carried out in the same brewing tank, all of the raw materials used in the liquefaction and saccharification processes can be added to the brewing tank at once, and the mixture in the tank can be heated with stirring to gelatinize and liquefy the starch raw material, followed by saccharification of the malt, etc. Alternatively, the starch raw material, raw material water, enzymes for liquefying the starch raw material, and optionally only a portion of the raw material malt can be added to the brewing tank first, and the mixture in the tank can be heated with stirring to gelatinize and liquefy the starch raw material. Subsequently, the remaining fermentation raw materials, including the malt, and enzymes for saccharification, etc., can be added to carry out the saccharification reaction. When the liquefaction step is carried out in a mash kettle, first, the starch raw material, raw material water, and enzymes are charged into the mash kettle to prepare a mixture, and the mixture is heated while being stirred to gelatinize and liquefy the starch raw material, and the resulting liquefied product is charged into a mash tank together with other fermentation raw materials such as malt to carry out the saccharification reaction. The liquefaction diagram during gelatinization and liquefaction of the starch raw material is not particularly limited and can be determined as appropriate taking into consideration the type of starch raw material, gelatinization temperature, the type of enzyme used, the optimal temperature, etc.

[0057] The liquefaction step is carried out under enzyme conditions that result in the desired solid content volume loss ratio obtained through the sample preparation step, the simulated liquefaction step, and the measurement step. In the method for producing a beer-taste beverage according to the present invention, the liquefaction step is carried out under enzyme conditions that result in a solid content volume loss ratio of 1% by mass or more, i.e., by using the same type of enzyme at a concentration equal to or greater than that used for the sample that resulted in a solid content volume loss ratio of 1% by mass or more after liquefaction in the simulated liquefaction step. In the method for producing a beer-taste beverage according to the present invention, the liquefaction step preferably includes adding a thermostable α-amylase to the mixture containing the starch raw material and raw material water, and more preferably adding 15,000 CU or more of thermostable α-amylase per kg of starch raw material.

[0058] The mixture containing the starch raw material, water, and enzymes used in the liquefaction step may further contain a small amount of malt, as in the sample prepared in the sample preparation step. The mixture used in the liquefaction step may contain, for example, the starch raw material, raw water, enzymes, and 7 to 40% by mass of malt relative to the content of the starch raw material. The amount of malt contained in the mixture used in the liquefaction step may be, for example, 1 to 15% by mass or 5 to 15% by mass of malt relative to the total amount of fermentation raw materials among the raw materials for the beer-taste beverage.

[0059] The solid volume loss ratio (%) of the liquefied product obtained in the liquefaction step {([solid volume of control sample after liquefaction (mL)] - [solid volume of enzyme-treated sample after liquefaction (mL)]) / [solid volume of control sample after liquefaction (mL)] × 100} is not particularly limited, but is preferably 1.0% by volume or more, more preferably 10.0% by volume or more, even more preferably 20.0% by volume or more, even more preferably 20.0 to 60.0% by volume, and particularly preferably 20.0 to 40.0% by volume, in order to ensure sufficient decomposition of the starch raw material.

[0060] Next, in the saccharification step, a mixture of malt, raw material water, and the liquefaction product obtained in the liquefaction step is saccharified. The malt used as the fermentation raw material may be barley malt, or malt of other malt species such as wheat, rye, or oats, or a combination of both. In the method for producing a beer-taste beverage according to the present invention, the malt usage ratio (the proportion of malt used in the total fermentation raw materials) is preferably 1 to 90% by mass, more preferably 20 to 85% by mass, and even more preferably 40 to 80% by mass, in order to achieve a more beer-like flavor.

[0061] As the fermentation raw materials, in addition to malt and starch raw materials, one or more types of grain raw materials other than malt may be used. The fermentation raw materials other than malt and starch raw materials may be only grain raw materials other than malt, only carbohydrate raw materials, or a mixture of both. Examples of grain raw materials include wheat other than malt, rice, corn, beans such as soybeans, and potatoes. Examples of carbohydrate raw materials include sugars such as liquid sugar and sucrose.

[0062] Each grain raw material including malt can be used as grain syrup, grain extract, etc., but is preferably used as a ground grain product obtained by grinding. The grinding of grains can be carried out by a conventional method. The ground grain product may be one that has been subjected to conventional treatments before or after grinding, such as crushed malt or corn grits.

[0063] Specifically, first, malt, raw material water, the liquefied material obtained in the liquefaction process, and other fermentation raw materials as needed are added to a mash tank to prepare a mixture containing these. The prepared mixture is heated to saccharify the starch in the fermentation raw materials. The liquefied material obtained in the liquefaction process may be mixed with other raw materials at the start of the saccharification process, or may be added to the saccharified material during the saccharification process. Auxiliary materials other than the fermentation raw materials and water may also be added to the mixture. Examples of such auxiliary materials include hops, yeast extract, protein hydrolysates, water-soluble dietary fiber, sweeteners, bittering agents, fruit juice, coloring agents, herbs, and flavoring agents.

[0064] By using hops or hop products as raw materials, beer-flavored beverages containing iso-α acids can be produced. Hops contain α acids, which are precursors of iso-α acids. The hops used as raw materials may be fresh hops, dried hops, or hop pellets. The hop products used as raw materials may also be hop extracts obtained by extracting bitter components from hops. Hop products may also be iso-hop extracts, or hop products containing components obtained by iso-isoben of bitter components in hops, such as iso-hop extracts, tetrahydroisohumulones, and hexahydroisohumulones.

[0065] Water-soluble dietary fiber refers to carbohydrates that dissolve in water and are not or are difficult to digest by human digestive enzymes. Examples of water-soluble dietary fibers used in the present invention include indigestible dextrin, polydextrose, soybean dietary fiber, galactomannan, inulin, guar gum hydrolyzate, pectin, gum arabic, etc. These water-soluble dietary fibers may be used alone or in combination of two or more.

[0066] The sweetener may be sugar, a sweetener with a relatively low sweetness, or a sweetener with a high sweetness. Specific examples of sweeteners with a relatively low sweetness include polysaccharides and sweet amino acids. Polysaccharides refer to carbohydrates formed by the polymerization of three or more monosaccharides. Polysaccharides are broadly classified into starch, dextrin, and oligosaccharides, mainly based on their size. Oligosaccharides are carbohydrates formed by the polymerization of approximately 3 to 10 monosaccharides, and dextrin refers to carbohydrates obtained by hydrolyzing starch and larger than oligosaccharides. Examples of sweet amino acids include alanine and glycine, with alanine being preferred. Examples of high-sweetness sweeteners include acesulfame potassium, neotame, aspartame, sucralose, stevia, enzyme-treated stevia, etc. These sweeteners may be used alone or in combination.

[0067] The bittering agent is not particularly limited as long as it imparts a bitterness identical to or similar to that of beer in the final beer-flavored beverage, and may be a bittering component contained in hops or a bittering component not contained in hops. Specific examples of the bittering agent include bittering components such as magnesium salts, calcium salts, tributyl citrate, triethyl citrate, naringin, quasin, iso-α acids, tetraiso-α acids, β acid oxides, quinine, momordicin, quercitrin, theobromine, and caffeine, as well as bittering materials such as bitter melon, Swertia japonica tea, Kuding tea, wormwood extract, gentian extract, and cinchona extract. These bittering agents may be used alone or in combination.

[0068] Examples of protein hydrolysates include soy protein hydrolysates. Examples of coloring agents include caramel color. Examples of flavorings include beer flavors, beer aromas, and hop aromas.

[0069] In the saccharification step, it is preferable to add saccharifying enzymes such as α-amylase, glucoamylase, pullulanase, etc., or enzyme preparations such as protease, etc. These enzymes promote the decomposition reaction of non-assimilable sugars in the fermentation raw material into assimilable sugars, and even when a fermentation raw material with a high malt content is used, it is possible to prepare a fermentation raw material liquid with a low content of non-assimilable sugars.

[0070] Saccharification is carried out using enzymes derived from the grain raw materials or enzymes added separately. The temperature and time (temperature diagram) during saccharification are adjusted as appropriate, taking into consideration the type of grain raw materials used, the proportion of the grain raw materials in the total fermentation raw materials, the type and amount of enzymes added, and the desired quality of the beer-taste beverage. For example, saccharification can be carried out by conventional methods, such as by maintaining a mixture containing the grain raw materials at 35 to 70°C for 20 to 90 minutes. Adjusting the saccharification time can control the saccharification efficiency and adjust the carbohydrate content of the final beer-taste beverage to fall within a desired range.

[0071] The sugar solution obtained after saccharification can be boiled to prepare a broth (a boiled product of the sugar solution). It is preferable to filter the sugar solution before boiling, and then boil the obtained filtrate. Alternatively, instead of the filtrate of the sugar solution, a mixture of malt extract and warm water may be used and boiled. The boiling method and conditions can be determined as appropriate.

[0072] By adding herbs and other ingredients as appropriate before or during the boiling process, a beer-flavored beverage with the desired flavor can be produced. Hops are particularly preferably added before or during the boiling process. Boiling in the presence of hops allows the flavor and aroma components of the hops to be efficiently 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 as appropriate.

[0073] After the saccharification step, or after the boiling treatment if the boiling treatment is performed after the saccharification step, the resulting saccharified product is filtered (filtration step). The saccharified product can be filtered using a filter tank that is commonly used in the production of beer-taste beverages, such as a Reuter filter tank or a filter press filter tank.

[0074] In the method for producing a beer-taste beverage according to the present invention, the filterability of the saccharified product obtained in the saccharification step is improved by optimizing the enzyme conditions in the liquefaction step, resulting in a larger amount of filtrate being obtained in the subsequent filtration step. In the method for producing a beer-taste beverage according to the present invention, the amount of saccharified product filtered in the filtration step is preferably 60.0% or more of the total amount of fermentation product, more preferably 70.0% or more, and even more preferably 80.0% or more. Here, "total amount of fermentation product" refers to the sum of the amounts of fermentation raw materials and raw material water used in the liquefaction step (amounts charged into the brewing kettle as raw materials) and the amounts of fermentation raw materials and raw material water used in the saccharification step.

[0075] In the method for producing a beer-taste beverage according to the present invention, the filterability is improved by optimizing the enzyme conditions in the liquefaction step, which increases the amount of saccharified product filtered in the filtration step. In the method for producing a beer-taste beverage according to the present invention, the amount of saccharified product filtered in the filtration step is preferably at least 1.2 times the amount of saccharified product obtained by saccharifying a mixture of malt, raw water, and a starch raw material without going through the liquefaction step ([amount of saccharified product filtered (L)] / [amount of saccharified product filtered (L) obtained without going through the liquefaction step)]≧1.2), more preferably at least 1.3 times, even more preferably at least 1.5 times, and even more preferably at least 1.7 times.

[0076] It is preferable to remove sediment from the filtrate after the filtration step using a tank called a whirlpool before inoculating yeast. The temperature of the filtrate at this time should be 15°C or higher, and is generally around 50 to 100°C. The filtrate after removing the lees is cooled to an appropriate fermentation temperature using a plate cooler or the like. The broth after removing this lees becomes the fermentation raw material liquid.

[0077] Next, in the fermentation step, yeast is inoculated into the filtrate obtained in the filtration step and fermentation is carried out. The fermentation method is not particularly limited, and may be simple fermentation, simple multiple fermentation, or parallel multiple fermentation. The cooled filtrate (fermentation raw material liquid) may be subjected to the fermentation step as is, or may be subjected to the fermentation step after being adjusted to the desired extract concentration. The yeast used for fermentation is not particularly limited, and can be appropriately selected from yeasts normally used in the production of alcoholic beverages. Either top-fermenting yeast or bottom-fermenting yeast may be used, but bottom-fermenting yeast is preferred as it is easily applicable to large-scale brewing equipment.

[0078] Furthermore, in the storage step, the resulting fermented liquid is aged in a storage tank and stored at low temperatures of around 0°C for stabilization. Then, in the filtration step, the aged fermented liquid is filtered to remove yeast and proteins insoluble in that temperature range, thereby obtaining the desired beer-taste beverage. Any method capable of filtering out the yeast may be used for this filtration, and examples include diatomaceous earth filtration and filter filtration using a filter with an average pore size of around 0.4 to 1.0 μm. Furthermore, to achieve the desired alcohol concentration, an appropriate amount of water may be added before or after filtration to dilute the liquid.

[0079] Before or after the filtration treatment, a membrane filtration treatment to remove water can be further performed. As the membrane filtration treatment, a known membrane treatment used in a concentration treatment, such as an RO membrane treatment or an FO membrane treatment, can be used.

[0080] In addition, by mixing with an alcohol-containing distillate in a step subsequent to the yeast fermentation step, it is possible to produce a beer-flavored beverage that corresponds to a liqueur under the Liquor Tax Act. The alcohol-containing distillate may be added before or after the addition of water to adjust the alcohol concentration. The alcohol-containing distillate is a solution containing alcohol obtained by distillation, and can be any solution generally classified as a distilled alcoholic beverage. For example, it may be raw material alcohol, such as spirits, whiskey, brandy, vodka, rum, tequila, gin, shochu, etc. In the present invention, barley spirits is preferred as the alcohol-containing distillate, as this allows the production of a beer-flavored beverage with a more preferable barley flavor.

[0081] The beer-taste beverage produced by the method for producing a beer-taste beverage according to the present invention may be an alcohol-containing beverage (a beverage with an alcohol concentration of 0.05% by volume or more) or a non-alcoholic beverage (a beverage with an alcohol concentration of 0.05% by volume).

[0082] By filling a manufactured beer - flavored beverage into a container and sealing it, a canned beer - flavored beverage can be produced. Filling and sealing the container can be performed by conventional methods. Also, the empty space in the canned beer - flavored beverage may be filled with an inert gas such as nitrogen or carbon dioxide. These inert gases can reduce the oxygen present in the container.

[0083] The container for filling the canned beer - flavored beverage is not particularly limited. Specifically, glass bottles, cans, flexible containers, etc. can be mentioned. Examples of cans include two - piece beverage cans, three - piece beverage cans, bottle cans, etc. Examples of flexible containers include containers formed by molding flexible resins such as PE (polyethylene), PP (polypropylene), EVOH (ethylene - vinyl alcohol copolymer), and PET (polyethylene terephthalate). The flexible container may be made of a single - layer resin or a multi - layer resin.

[0084] The beer - flavored beverage according to the present invention is subjected to heat sterilization treatment as necessary in its manufacturing process. The heat sterilization treatment may be performed before filling the container or after filling the container. As the sterilization method, it can be performed by conventional methods such as UHT (ultra - high temperature) sterilization treatment, pasteurizer sterilization treatment, retort sterilization treatment, etc.

Examples

[0085] Next, examples etc. will be shown to explain the present invention in more detail, but the present invention is not limited to the following examples etc.

[0086] <RVA measurement> The viscosity characteristics of the starch raw material were measured using RVA under the following conditions.

[0087] RVA device: manufactured by Perten Instruments, model: RVA4500 Sample preparation: 23.4 g of water to which gypsum (CaSO4) was added to have a hardness of 10 °dH, 6 g of starch raw material, and 12 μL of enzyme were mixed in a sample cup, and the analysis was started immediately. Temperature conditions: Start at 50°C → Increase temperature by 1°C / min → 95°C (30 min) → Cool Stirring conditions: 0~10 seconds (960rpm) → 10 seconds~1 hour 20 minutes (160rpm) Idle tolerance: ±2℃ Sample interval: 4 seconds

[0088] Judgment criteria: The point at which the viscosity reaches its highest when the temperature is changed within the range of 50°C to 95°C is defined as the maximum viscosity. If the maximum viscosity is less than 20 cP, it is judged that there is a high possibility of deterioration in wort filterability.

[0089] <Cylinder test (solid volume loss measurement test)> The starch raw material was liquefied under each enzyme condition by the following method, and the solid content volume loss ratio was determined. First, 75 mL of water containing gypsum (CaSO4) added to a hardness of 10°C dH was mixed with 25 g of starch raw material. Enzymes were then added at a concentration of 0-50 g per kg of starch raw material (0-50 g / kg-grist) to prepare a sample. The resulting sample was heated with stirring according to the saccharification diagram (50°C for 20 minutes, then increased at 1°C / min, then heated to 80°C for 30 minutes). After the saccharification diagram was completed, the liquefied product was cooled to 64.5°C. The evaporated fraction was then adjusted with water at 64.5°C. The sample was then transferred to a graduated cylinder and allowed to stand at 25°C for 80 minutes. The solid volume (mL) after standing was determined from the graduated cylinder's scale, and the solid volume loss ratio (%) was calculated.

[0090] [Solid volume reduction ratio (volume %)] = ([Solid volume of control sample after liquefaction (mL)] - [Solid volume of enzyme-treated sample after liquefaction (mL)]) / [Solid volume of control sample after liquefaction (mL)] × 100

[0091] [Example 1] Seven commercially available starches were subjected to RVA measurements using a thermostable α-amylase (enzyme preparation A): pea starch, fava bean starch, potato starch (windmill), potato starch (world flower), wheat starch, tapioca starch, and corn starch.

[0092] Figure 1 shows the viscosity chart from 50 to 95°C obtained from the RVA measurements. As a result, wheat starch, pea starch, and corn starch had maximum viscosities of 20 cP or higher, and it was predicted that the filterability of saccharified products prepared using these starches would be poor. On the other hand, no peaks of 20 cP or higher were observed for the other four starches, so it was predicted that the filterability of saccharified products prepared using these starches would be good.

[0093] [Example 2] In Example 1, wheat starch and pea starch were predicted to have poor filterability. A cylinder test was performed to determine the solid content volume loss ratio (%). Thermostable α-amylase (enzyme preparation A) was added at 1.6 g / kg-grit to all test groups. Additionally, the same thermostable α-amylase (enzyme preparation A) or enzyme mix containing thermostable α-amylase (enzyme preparation B) used in Example 1 was added at 0, 1.6, 4.7, 11.1, 23.8, and 49.2 g / kg-grit (per kg of starch), or β-glucanase (enzyme preparation C) was added at 0, 0.1, 1, 2, 4, and 8 g / kg-grist.

[0094] The results of the solid content volume loss ratio (%) are shown in Figure 2. In the figure, "wheat + A" represents a sample of wheat starch treated with enzyme preparation A, "wheat + B" represents a sample of wheat starch treated with enzyme preparation B, "wheat + C" represents a sample of wheat starch treated with enzyme preparation C, and "pea + A" represents a sample of pea starch treated with enzyme preparation A. As shown in Figure 2, the samples containing enzyme preparations A and B exhibited a solid content volume loss ratio of 1% or more when the enzyme preparation was added at an amount of 11.1 g / kg-grit or more. On the other hand, no reduction in solid content was observed with the addition of enzyme preparation C. These results suggest that filterability can be improved by liquefying the starch raw material with enzyme preparations A or B at an amount of 11.1 g / kg-grit or more.

[0095] [Example 3] Wort was prepared using wheat starch or pea starch and malt, and the filterability was examined.

[0096] Specifically, 12.5 kg of wheat starch or pea starch, 3.9 kg of malt, 49.2 L of raw water containing gypsum to a hardness of 10°DH, and enzymes were added to a brewing kettle at the raw material ratios and enzyme concentrations listed in Tables 5 and 6, and starch gelatinization and liquefaction reactions were carried out. The target temperature at the start of the reaction was 50°C, with a 10-minute pause at 70°C and a 30-minute pause at 99°C. The temperature was increased at a rate of 1°C / min, and the mixture was constantly stirred during the reaction. The enzyme activity (CU / g grist) of enzyme preparations A and B was also measured using a commercially available α-Amylase Assay Kit (Ceralpha Method) (NEOGEN, product number: K-CERA).

[0097] Next, 21.1 kg of malt, 52.8 kg of hardness-adjusted raw water, the contents of the brewing kettle, and 4.2 g of enzyme C (equivalent to 0.1 g / kg-grist) were mixed in a mashing tank and heated at 55°C for 40 minutes, after which 48.1 L of hot water was added and the mashing tank was merged. After merging, the mixture was heated at 64.5°C for 40 minutes, at 70°C for 10 minutes, and at 76°C for 5 minutes.

[0098] [Table 5]

[0099] [Table 6]

[0100] The obtained wort was sent to a wort filtration tank for wort filtration, and the amount of liquid passed through until the filtration flow rate reached zero was measured. The measurement results are shown in Tables 5 and 6. In this experiment, in order to standardize the conditions, the circulation step and the use of a fermenter were not performed.

[0101] As shown in Tables 5 and 6, for both wheat and pea starch, plots 4-6 and 10-12, in which enzyme preparation A or enzyme preparation B was used at 10 g / g griest or 20 g / g griest, showed significantly higher flow rates (filtered volumes) and improved filterability compared to plots 1 and 7, which were untreated controls. This increase in flow rate depended on the amount of enzyme added. On the other hand, plots 2 and 8, in which enzyme preparation C was used at 4 g / g griest, and plots 3 and 9, in which enzyme preparation A was used at 5 g / g griest, showed no improvement in filterability. These results demonstrate that, regardless of the type of enzyme, using an enzyme at a level that results in a solids volume loss of 1% or more can improve the filterability of wort in actual production.

Claims

1. a liquefaction step in which a mixture containing a starch raw material, raw material water, and an enzyme is heated with stirring to gelatinize the mixture, and then liquefy the mixture; a saccharification step of saccharifying a mixture of malt, raw water, and the liquefied product obtained in the liquefaction step; a filtration step of filtering the saccharified product obtained by the saccharification step; a fermentation step in which the filtrate obtained in the filtration step is inoculated with yeast and fermented; 1. A method for improving the filterability of a saccharified product in a filtration step in the production of a beer-taste beverage comprising: a control sample preparation step of preparing a mixture containing water, the starch raw material, and malt as a control sample; a sample preparation step of adding an enzyme to a mixture containing water, the starch raw material, and malt so that the enzyme amount is 0 to 50 g per kg of the starch raw material; a simulated liquefaction step in which the control sample obtained in the control sample preparation step and each sample obtained in the sample preparation step are heated with stirring to gelatinize them, and then liquefy them; a measuring step of measuring the solid content volume of the resulting liquefied product after the simulated liquefaction step and measuring the ratio of the solid content volume loss to the solid content volume of the liquefied product of the control sample; and The content of the malt in the control sample is 7 to 40% by mass of the content of the starch raw material, In the liquefaction step, the mixture is made to contain an enzyme of the same type as the enzyme in the measurement step, so that the concentration of the enzyme is equal to or greater than the concentration contained in a sample whose solid content volume loss ratio is 1 mass% or more in the measurement step.

2. 2. The method for improving filterability according to claim 1, wherein the enzyme is at least one selected from the group consisting of thermostable α-amylase and thermostable β-glucanase.

3. 3. The method for improving filterability according to claim 2, wherein the enzyme comprises a thermostable α-amylase.

4. The method for improving filterability according to claim 3, wherein the mixture in the liquefaction step contains 15,000 CU or more of thermostable α-amylase per kg of the starch raw material.

5. 5. The method for improving filterability according to claim 1, wherein in the liquefaction step, the enzyme is contained in the mixture so as to have a concentration equal to or higher than that contained in a sample having a solid content volume loss ratio of 20 to 40% by mass.

6. The method for improving filterability according to any one of claims 1 to 4, wherein in the liquefaction step, the mixture further contains malt.

7. The method for improving filterability according to claim 6, wherein in the liquefaction step, the mixture contains a starch raw material, raw water, an enzyme, and malt in an amount of 7 to 40% by mass of the content of the starch raw material.

8. The method for improving filterability according to any one of claims 1 to 4, wherein the liquefaction step and the saccharification step are carried out in the same tank.

9. The method for improving filterability according to any one of claims 1 to 4, wherein the starch raw material comprises wheat starch.

10. 5. The method for improving filterability according to claim 1, wherein the starch raw material comprises one or more starches selected from the group consisting of wheat, barley, corn, potato, pea, and broad bean starch.

11. Prior to the sample preparation step, The viscosity characteristics of the starch raw material were measured using a Rapid Visco Analyzer under the RVA measurement conditions shown in the table below. The method for improving filterability according to any one of claims 1 to 4, wherein a starch raw material having a maximum viscosity of 20 cP or more in the viscosity chart obtained by the measurement is subjected to the sample preparation step. Table 1

12. 1. A method for predicting the filterability of a starch material, comprising: The viscosity characteristics of the starch raw material to be predicted are measured using a Rapid Visco Analyzer under the RVA measurement conditions listed in the table below. A method for predicting the filtration suitability of a starch raw material, which predicts that the filtration suitability of the starch raw material is high when the maximum viscosity in the viscosity chart obtained by the measurement is less than a predetermined viscosity, and predicts that the filtration suitability of the starch raw material is low when the maximum viscosity is equal to or greater than the predetermined viscosity. Table 2

13. 13. The method for predicting the filtration suitability of a starch raw material according to claim 12, wherein the sample under the RVA measurement conditions is a mixture of 23.4 g of water to which CaSO4 has been added so as to have a hardness of 10° dH, 6 g of the starch raw material, and 100 μL or less of thermostable α-amylase (2460 CU per kg of the starch raw material).

14. 14. The method for predicting the filterability of a starch material according to claim 13, wherein the predetermined viscosity is 20 cP.

15. A method for producing a beer-taste beverage using malt and starch as fermentation ingredients, comprising: a liquefaction step in which a mixture containing a starch raw material, raw material water, and an enzyme is heated with stirring to gelatinize the mixture, and then liquefy the mixture; a saccharification step of saccharifying a mixture of malt, raw water, and the liquefied product obtained in the liquefaction step; a filtration step of filtering the saccharified product obtained by the saccharification step; a fermentation step in which the filtrate obtained in the filtration step is inoculated with yeast and fermented; and Before the liquefaction step, a control sample preparation step of preparing a mixture containing water, the starch raw material, and malt as a control sample; a sample preparation step of adding an enzyme to a mixture containing water, the starch raw material, and malt so that the enzyme amount is 0 to 50 g per kg of the starch raw material; a simulated liquefaction step in which the control sample obtained in the control sample preparation step and each sample obtained in the sample preparation step are heated with stirring to gelatinize them, and then liquefy them; a measuring step of measuring the solid content volume of the resulting liquefied product after the simulated liquefaction step and measuring the ratio of the solid content volume loss to the solid content volume of the liquefied product of the control sample; and The content of the malt in the control sample is 7 to 40% by mass of the content of the starch raw material, In the liquefaction step, the mixture is supplemented with an enzyme of the same type as the enzyme in the measurement step, at a concentration equal to or greater than that contained in a sample whose solid content volume loss ratio is 1% by mass or greater.

16. 16. The method for producing a beer-taste beverage according to claim 15, wherein a thermostable α-amylase is added to the mixture in the liquefaction step.

17. 16. The method for producing a beer-taste beverage according to claim 15, wherein the mixture in the liquefaction step contains 15,000 CU or more of thermostable α-amylase per 1 kg of the starch raw material.

18. 18. The method for producing a beer-taste beverage according to any one of claims 15 to 17, wherein the amount of the saccharified product filtered in the filtration step is 60.0% or more of the total amount of the saccharified product.

19. The method for producing a beer-taste beverage according to any one of claims 15 to 17, wherein the filtration volume in the filtration step is at least 1.2 times the filtration volume in a case where a saccharified product obtained by saccharifying a mixture of malt, raw water, and a starch raw material is filtered without going through the liquefaction step.

20. Prior to the sample preparation step, The viscosity characteristics of the starch raw material were measured using a Rapid Visco Analyzer under the RVA measurement conditions shown in the table below.

18. The method for producing a beer-taste beverage according to any one of claims 15 to 17, wherein a starch raw material having a maximum viscosity of 20 cP or more in the viscosity chart obtained by the measurement is subjected to the sample preparation step. Table 3

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